ROAST ASPARAGUS
Ingredients:
2 pounds asparagus, woody stems broken off
1 Tbsp. olive oil, preferably extra-virgin
1/2 tsp. salt
1/8 tsp. pepper
8 lemon wedges
Instructions:
Heat oven to 425 degrees. Put asparagus in a 15.5 X 10.5 inch or larger jelly-roll pan. Drizzle with oil and sprinkle with salt and pepper. Turn until evenly coated, then arrange in a single layer. Roast 10 to 15 minutes or until tender when pierced and tips start to brown. Serve immediately. Serve with lemon wedges or a creamy mustard sauce.
Source: Unknown
Submitted by: Amy J.
"Not sure where I got this recipe, but I use it all the time. It is very tasty and easy. I usually put the asparagus and oil in a large plastic bag and shake it to get the oil all over."
Showing posts with label Amy J.. Show all posts
Showing posts with label Amy J.. Show all posts
Sunday, August 26, 2007
CORN CASSEROLE
CORN CASSEROLE
Ingredients:
2 cups cream style corn
1 box corn muffin mix (7 1/2 oz.)
3 eggs
1/2 cup oil
1/2 tsp. garlic powder
2 Tbsp. chopped pimentos
1/4 cup chopped green pepper
1 cup shredded Cheddar cheese
Instructions:
Mix all ingredients, except cheese. Pour into a greased deep casserole dish (I usually use a 3-quart dish). Top casserole with the shredded cheese. Bake at 350 degrees for 45 minutes.
Ingredients:
2 cups cream style corn
1 box corn muffin mix (7 1/2 oz.)
3 eggs
1/2 cup oil
1/2 tsp. garlic powder
2 Tbsp. chopped pimentos
1/4 cup chopped green pepper
1 cup shredded Cheddar cheese
Instructions:
Mix all ingredients, except cheese. Pour into a greased deep casserole dish (I usually use a 3-quart dish). Top casserole with the shredded cheese. Bake at 350 degrees for 45 minutes.
Source: Amy J's mom
Submitted by: Amy J.
"This recipe came from my mom...no big surprise, seeing it is typical of a Minnesota potluck dish."
BROCCOLI SALAD
BROCCOLI SALAD
Ingredients:
2 bunches broccoli
12 strips bacon, cooked, crisped, and crumbled (I use the jars of real bacon bits)
1/2 cup raisins
3/4 cup sunflower seeds
1 small red onion, diced
Dressing:
1 cup mayonnaise
1/2 cup sugar
2 Tbsp. vinegar
Instructions:
Mix everything together and serve.
Source: Lynn K.
Submitted by: Amy J.
"I got this recipe from a friend, Lynn K., from Minnesota. I have seen versions of this before, but I love this one and often get asked for the recipe."
Ingredients:
2 bunches broccoli
12 strips bacon, cooked, crisped, and crumbled (I use the jars of real bacon bits)
1/2 cup raisins
3/4 cup sunflower seeds
1 small red onion, diced
Dressing:
1 cup mayonnaise
1/2 cup sugar
2 Tbsp. vinegar
Instructions:
Mix everything together and serve.
Source: Lynn K.
Submitted by: Amy J.
"I got this recipe from a friend, Lynn K., from Minnesota. I have seen versions of this before, but I love this one and often get asked for the recipe."
SWEET AND SOUR SALAD
SWEET AND SOUR SALAD
Ingredients:
1 head Boston lettuce
1 head spinach
1 head romaine – I typically use just romaine and not the bib or spinach
1 purple onion cut in rings
1 large can mandarin oranges, drained
1 pint strawberries, sliced
Poppy seed dressing
Instructions:
Mix ingredients together and pour dressing over all.
Source: Lynn K.
Submitted by: Amy J.
"I got this recipe from a friend, Lynn K., from Minnesota. I have had different versions of this recipe throughout the years, but I think this is the best!"
Ingredients:
1 head Boston lettuce
1 head spinach
1 head romaine – I typically use just romaine and not the bib or spinach
1 purple onion cut in rings
1 large can mandarin oranges, drained
1 pint strawberries, sliced
Poppy seed dressing
Instructions:
Mix ingredients together and pour dressing over all.
Source: Lynn K.
Submitted by: Amy J.
"I got this recipe from a friend, Lynn K., from Minnesota. I have had different versions of this recipe throughout the years, but I think this is the best!"
ORIENTAL CHICKEN SALAD
ORIENTAL CHICKEN SALAD
Ingredients:
6 boneless, skinless chicken breasts - cooked and chopped
4 pkgs. Oriental flavor ramen noodles, broken (I don't cook them - save the seasoning packets)
6 green onions, chopped
3 Tbsp. toasted sesame seeds
8 oz. (about 2 1/4 cups) sliced almonds lightly toasted in olive oil (toast with sesame seeds)
1 large pkg. (16 oz) classic cole slaw with carrots
Dressing:
3/4 cup salad oil
1/3 cup white vinegar
1/3 cup sugar
4 flavor pkgs. from ramen noodles
3 Tbsp. soy sauce
1 tsp. pepper
1/2 tsp. salt
Instructions:
Mix 6 salad ingredients together. Mix dressing and toss with salad. Makes quite a bit.
Source: Lynn K.
Submitted by: Amy J.
"I got this recipe from a friend, Lynn K., from Minnesota. Nearly every time I make it for a function, someone requests the recipe."
Ingredients:
6 boneless, skinless chicken breasts - cooked and chopped
4 pkgs. Oriental flavor ramen noodles, broken (I don't cook them - save the seasoning packets)
6 green onions, chopped
3 Tbsp. toasted sesame seeds
8 oz. (about 2 1/4 cups) sliced almonds lightly toasted in olive oil (toast with sesame seeds)
1 large pkg. (16 oz) classic cole slaw with carrots
Dressing:
3/4 cup salad oil
1/3 cup white vinegar
1/3 cup sugar
4 flavor pkgs. from ramen noodles
3 Tbsp. soy sauce
1 tsp. pepper
1/2 tsp. salt
Instructions:
Mix 6 salad ingredients together. Mix dressing and toss with salad. Makes quite a bit.
Source: Lynn K.
Submitted by: Amy J.
"I got this recipe from a friend, Lynn K., from Minnesota. Nearly every time I make it for a function, someone requests the recipe."
I have had this entree and it is fabulous - Caroline G.
CLASSIC TOMATO MOZZARELLA SALAD
CLASSIC TOMATO MOZZARELLA SALAD
Ingredients:
4 large red tomatoes
1 8 oz round ball of good quality mozzarella
3 tbsp fresh chopped basil
¼ cup olive oil
2 tbsp balsamic vinegar (or your favorite)
Salt and pepper to taste
Instructions:
Slice tomatoes and the mozzarella into thin slices and arrange them alternatively on a decorative platter. Shake together the olive oil, vinegar and 2 tbsp of the basil, with salt and pepper to taste. Drizzle this over the tomatoes and cheese and garnish with the rest of basil.
Source: Internet
Submitted by: Amy J.
"I got this off the internet. This is a simple salad, but it is just fabulous."
Submitted by: Amy Jones, Tempe, Arizona
Ingredients:
4 large red tomatoes
1 8 oz round ball of good quality mozzarella
3 tbsp fresh chopped basil
¼ cup olive oil
2 tbsp balsamic vinegar (or your favorite)
Salt and pepper to taste
Instructions:
Slice tomatoes and the mozzarella into thin slices and arrange them alternatively on a decorative platter. Shake together the olive oil, vinegar and 2 tbsp of the basil, with salt and pepper to taste. Drizzle this over the tomatoes and cheese and garnish with the rest of basil.
Source: Internet
Submitted by: Amy J.
"I got this off the internet. This is a simple salad, but it is just fabulous."
Submitted by: Amy Jones, Tempe, Arizona
RICH AND CHARLIE'S SALAD
RICH AND CHARLIE'S SALAD
Ingredients:
1 head romaine lettuce
1/2 head iceberg lettuce
2 drained 10 oz. cans artichoke hearts, cut in fourths
1 drained 4 oz. can chopped pimentos
1 large red onion, sliced
1/2 cup grated parmesan cheese (I use fresh, not the green can)
Instructions:
Mix all above ingredients. Sprinkle with salt, pepper, garlic, and a Tbsp. sugar. Mix 1/2 cup salad oil with 1/3 cup red wine vinegar. Pour over salad just before serving. Toss.
Source: Lynn K.
Submitted by: Amy J.
"I got this recipe from a friend, Lynn K., from Minnesota. It is easy, tasty, and it looks good too."
Ingredients:
1 head romaine lettuce
1/2 head iceberg lettuce
2 drained 10 oz. cans artichoke hearts, cut in fourths
1 drained 4 oz. can chopped pimentos
1 large red onion, sliced
1/2 cup grated parmesan cheese (I use fresh, not the green can)
Instructions:
Mix all above ingredients. Sprinkle with salt, pepper, garlic, and a Tbsp. sugar. Mix 1/2 cup salad oil with 1/3 cup red wine vinegar. Pour over salad just before serving. Toss.
Source: Lynn K.
Submitted by: Amy J.
"I got this recipe from a friend, Lynn K., from Minnesota. It is easy, tasty, and it looks good too."
POT ROAST A LA DOROTHY
POT ROAST A LA DOROTHY
Ingredients:
3 lb. pot roast
1 onion, peeled and sliced thin
1 small can mushrooms, undrained
1 cup Dorothy Lynch Home Style Dressing
1 can Cheddar cheese soup
1/2 cup white wine
Instructions:
Place pot roast in roasting pan. Spread onions over roast. Mix remaining ingredients together and pour over roast, cover with lid and bake at 300 degrees for 3-4 hours. Slice and serve with remaining sauce.
Source: Dorothy Lynch website
Submitted by: Amy J.
"I got this recipe on the Dorothy Lynch website and it is very tasty - good enough for company. It is also very easy and the long cook time allows you to entertain while it cooks."
Ingredients:
3 lb. pot roast
1 onion, peeled and sliced thin
1 small can mushrooms, undrained
1 cup Dorothy Lynch Home Style Dressing
1 can Cheddar cheese soup
1/2 cup white wine
Instructions:
Place pot roast in roasting pan. Spread onions over roast. Mix remaining ingredients together and pour over roast, cover with lid and bake at 300 degrees for 3-4 hours. Slice and serve with remaining sauce.
Source: Dorothy Lynch website
Submitted by: Amy J.
"I got this recipe on the Dorothy Lynch website and it is very tasty - good enough for company. It is also very easy and the long cook time allows you to entertain while it cooks."
FRUIT TART
FRUIT TART
Ingredients:
1 roll refrigerated sugar cookie dough.
8 oz. cream cheese
1/2 teaspoon vanilla
1/4 cup sugar
Fruit (I use strawberries, raspberries, blueberries, kiwi, and mandarin oranges)
Instructions:
Cut cookies 1/8 of an inch thick. Overlap on pizza pan. Flute or raise edges. Bake according to directions. Mix cream cheese, vanilla and sugar. Spread over cookies. Cut up fruit and, starting from inside and working outward, place in rows or however you desire. Chill until ready to serve.
Source: Amy J's mom
Submitted by: Amy J.
"This is better than any fruit tart you get at the store. The trick is using a sugar cookie crust instead of a short bread crust."
Ingredients:
1 roll refrigerated sugar cookie dough.
8 oz. cream cheese
1/2 teaspoon vanilla
1/4 cup sugar
Fruit (I use strawberries, raspberries, blueberries, kiwi, and mandarin oranges)
Instructions:
Cut cookies 1/8 of an inch thick. Overlap on pizza pan. Flute or raise edges. Bake according to directions. Mix cream cheese, vanilla and sugar. Spread over cookies. Cut up fruit and, starting from inside and working outward, place in rows or however you desire. Chill until ready to serve.
Source: Amy J's mom
Submitted by: Amy J.
"This is better than any fruit tart you get at the store. The trick is using a sugar cookie crust instead of a short bread crust."
GRAHAM CRACKER BARS
GRAHAM CRACKER BARS
Ingredients:
1" x 2" graham crackers (enough to line a 15" x 10" jelly roll pan)
1 cup butter
1 cup light brown sugar, packed
1 cup chopped pecans
Instructions:
Line jelly roll pan with the graham crackers. Bring butter and sugar to rolling boil for 2 minutes. Remove from heat. Spread over crackers. Sprinkle the pecans on top.
Bake at 350 degrees for 10 minutes. Cool and cut into squares.
Source:
My mom made this recipe when I was growing up. When she suggested I make it for a cookie exchange, I told her "it's not really a cookie," so I didn't make it. Someone else made them and it was voted "Best Tasting Cookie"!!
Submitted by: Amy J.
Ingredients:
1" x 2" graham crackers (enough to line a 15" x 10" jelly roll pan)
1 cup butter
1 cup light brown sugar, packed
1 cup chopped pecans
Instructions:
Line jelly roll pan with the graham crackers. Bring butter and sugar to rolling boil for 2 minutes. Remove from heat. Spread over crackers. Sprinkle the pecans on top.
Bake at 350 degrees for 10 minutes. Cool and cut into squares.
Source:
My mom made this recipe when I was growing up. When she suggested I make it for a cookie exchange, I told her "it's not really a cookie," so I didn't make it. Someone else made them and it was voted "Best Tasting Cookie"!!
Submitted by: Amy J.
PESTO SHRIMP WITH GUACAMOLE APPETIZERS
PESTO SHRIMP WITH GUACAMOLE APPETIZERS
Ingredients:
15 -30 raw, de-veined, shelled, and de-tailed shrimp
Prepared pesto
Prepared guacamole
Round table water crackers (like Carrs)
Diced tomatoes or prepared salsa
Sour cream
Instructions:
Place shrimp in plastic bag or container of prepared pesto. Let marinade for awhile. Pre-heat broiler. Spread shrimp on non-stick aluminum covered cookie sheet. Broil for 5-8 minutes. Top crackers with prepared guacamole, a small amount of diced tomatoes or prepared salsa, a small dollop of sour cream and the shrimp. Serve immediately.
Source: "This is one of the few recipes I came up with myself. I was trying to mimic the shrimp tostada bites at Z'Tejas."
Submitted by: Amy J.
Ingredients:
15 -30 raw, de-veined, shelled, and de-tailed shrimp
Prepared pesto
Prepared guacamole
Round table water crackers (like Carrs)
Diced tomatoes or prepared salsa
Sour cream
Instructions:
Place shrimp in plastic bag or container of prepared pesto. Let marinade for awhile. Pre-heat broiler. Spread shrimp on non-stick aluminum covered cookie sheet. Broil for 5-8 minutes. Top crackers with prepared guacamole, a small amount of diced tomatoes or prepared salsa, a small dollop of sour cream and the shrimp. Serve immediately.
Source: "This is one of the few recipes I came up with myself. I was trying to mimic the shrimp tostada bites at Z'Tejas."
Submitted by: Amy J.
CHEESEBALL
CHEESEBALL
Ingredients:
2 - 8 oz. pkgs. cream cheese
1/2 lb. sharp Cheddar cheese (2 cups shredded)
1/2 tsp. grated onion
1/2 tsp. Worcestershire sauce
1 tsp. lemon juice
1 tsp. dry mustard
1/2 tsp. paprika
1/2 tsp. seasoned salt
2-1/4 oz. can deviled ham
2 Tbsp. pimento
2 Tbsp. parsley
1/2 cup finely diced pecans (I ground them fairly fine)
Instructions:
Soften cream cheese in a small bowl, beating with electric mixer. Beat in Cheddar cheese and next 8 ingredients. Stir in parsley and pimento. Cover and refrigerate until firm enough to handle. Shape into ball and coat evenly with nuts. Wrap in plastic wrap or foil to refrigerate. This makes 3-4 cheeseballs.
Source: "I got this recipe many years ago from a friend. It is delicious and it freezes well. I make several and freeze them, then pull one out when I need an appetizer. I also give them as gifts during the holidays."
Submitted by: Amy J.
Ingredients:
2 - 8 oz. pkgs. cream cheese
1/2 lb. sharp Cheddar cheese (2 cups shredded)
1/2 tsp. grated onion
1/2 tsp. Worcestershire sauce
1 tsp. lemon juice
1 tsp. dry mustard
1/2 tsp. paprika
1/2 tsp. seasoned salt
2-1/4 oz. can deviled ham
2 Tbsp. pimento
2 Tbsp. parsley
1/2 cup finely diced pecans (I ground them fairly fine)
Instructions:
Soften cream cheese in a small bowl, beating with electric mixer. Beat in Cheddar cheese and next 8 ingredients. Stir in parsley and pimento. Cover and refrigerate until firm enough to handle. Shape into ball and coat evenly with nuts. Wrap in plastic wrap or foil to refrigerate. This makes 3-4 cheeseballs.
Source: "I got this recipe many years ago from a friend. It is delicious and it freezes well. I make several and freeze them, then pull one out when I need an appetizer. I also give them as gifts during the holidays."
Submitted by: Amy J.
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