2 pounds fish, cuts into serving-size pieces
2/3 cup bisquick
2 tablespoons cornmeal
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 tablespoon water
1 egg
vegetable oil
pat fish dry. mix bisquick, cornmeal, salt and pepper. beat water and egg until blended. dip fish into egg, then coat with cornmeal mixture. heat oil (1/8″) in skillet until hot. fry fish over medium heat, turning carefully, until brown on both sides, about 10 minutes.
1 pound oreo cookies, crushed into crumbs
1 box instant vanilla pudding mix (4 serving size)
8 ounces cream cheese
8 ounces cool whip
mix pudding as per directions on package. beat in cream cheese until smooth. fold in cool whip. starting with cookies, make layers. end with cookies on top.
2 cups sugar
1/2 cup milk
1 1/3 cups peanut butter
1 (7 oz) jar marshmallow creme
in a saucepan, bring sugar and milk to a boil; boil for 3 minutes. add peanut butter and marshmallow; mix well. quickly pour into a buttered 8″ square pan; chill until set. cut into squares.
1 1/4 pound sirloin tips, cubed
2 tablespoons butter OR margarine
1 tablespoon oil
3 cups sliced fresh mushrooms
1 garlic clove, minced
1/2 cup beef broth
1/4 cup white wine vinegar
1 1/2 teaspoons soy sauce
2 teaspoons dijon mustard
2 teaspoons cornstarch
1/2 cup whipping cream
in a large skillet, brown meat in butter and oil; transfer to a 2 quart baking dish. in the same skillet, saute mushrooms and garlic until mushrooms are tender, about 3 minutes. pour mushrooms and liquid over meat. cover and bake at 300 degrees for 2 hours or until meat is tender. in the same skillet, combine broth, vinegar and soy sauce; bring to a boil. boil for 2 minutes; set aside. combine mustard, cornstarch and cream; stir into broth mixture. bring to a boil; boil for 2 minutes, stirring constantly. drain juices from baking dish into broth mixture. cook over medium heat, stirring constantly, until thickened and bubbly. add beef mixture. serve over noodles. garnish with parsley if desired.
4 servings
6 ounces semisweet chocolate, chopped
3 ounces white chocolate, chopped
1 pound (about 20) strawberries with stems, washed and dried very well
put the semisweet and white chocolates into 2 separate heat proof medium bowls. bring 2medium saucepans with a couple inches of water to a simmer over medium heat. turn off the heat; set the bowls of chocolate over the water to melt. stir until smooth. (alternately, melt the chocolates in a microwave at half power for 1 minute, stir and then heat for another minute or until melted.)
oncd the chocolates are melted and smooth, remove from the heat. line a sheet pan with parchment or waxed paper. holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. set strawberries on the parchment paper. repeat with the rest of the strawberries. dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
set the strawberries aside until the chocolate sets, about 30 minutes.
1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons butter
1 can (14 1/2 oz) chicken OR veggie broth
2 large red potatoes, cubed
1 jalapeno pepper, chopped
2 teaspoons dijon mustard
1 teaspoon salt
1/2 teaspoon paprika
1/4-1/2 teaspoon crushed red pepper flakes
3 cups frozen corn
4 green onions, chopped
3 cups milk, divided
1/4 cup flour
in a large saucepan, saute onion anod green pepper in butter until tender. add broth and potatoes. bring to a boil. reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender. stir in jalapeno, mustard, salt, paprika and red pepper flakes. add corn, green onions and 2 1/2 cups milk. bring to a boil. combine flour and remaining milk until smooth; gradually add to soup. bring to a boil. cook and stir for 2 minutes or until thickened and bubbly.
8 (1 cup) servings (2 qts)
1 1/2 cups coconut
1/3 cup sugar
1/8 teaspoon salt
2 tablespoons flour
2 egg whites
1/2 teaspoon almond extract
combine coconut, sugar, flour and salt. stir in unbeaten egg whites and almond extract. mix well. drop by teaspoon onto greased and floured pans. bake at 325 degrees for 20 minutes or until edges are brown. remove from cookie sheet immediately.
2 cups chopped, peeled pears
1 cup shredded zucchini
1 cup sugar
1 cup packed brown sugar
3 eggs, beaten
1 cup oil
1 tablespoon vanilla
2 cups flour
1 cup rye OR whole wheat flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans
in a large bowl, combine the first 7 ingredients. combine flours,pie spice, baking soda, baking powder and salt; stir into pear mixture until blended. fold in nuts. pour into two greased 8″x4″x2″ loaf pans. bake at 350 degrees for 55-60 minutes or until a toothpick comes out clean. cool in pans for 10 minutes; remove to a wire rack to cool completely.
2 loaves
1 quart cranberry juice
1 quart ginger ale
1 cup tropical punch-flavored soft drink
1 cup orange juice
chill all ingredients; combine is a punch bowl just before serving.
10-14 servings (2 1/2 qts)
1 envelope onion OR beef mushroom soup mix
2 pounds ground beef
1 1/2 cups soft bread crumbs
2 eggs
3/4 cup water
1/3 cup catsup
preheat oven to 350 degrees. in large bowl, combine all ingredients. in large shallow baking pan, shape into loaf. bake 1 hour or until done.
