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Recipe Results 140 of 142 pages
Mixed Dried Herb Vinegar
Ingredients 2 teaspoons dried basil 2 teaspoons dried oregano 1 teaspoon hot pepper flakes 4 cups white wine vinegar 4 (8 oz) half pint or 8 (4 oz) glass preserving jars with lids and bands Directions Place basil, oregano and hot pepper flakes in a clean quart jar and set in a bowl of hot
Shredded Turkey Posole (stew)
Ingredients: 2 tablespoons olive oil 1 medium onion, chopped 8 cloves garlic, minced 3 tablespoons tomato paste 3 tablespoons chili powder 3 teaspoons dried oregano 4 cups water 4 cans (14.5 oz) chicken broth or homemade turkey broth 3 – 15 oz cans white hominy, rinsed & drained 1 cup chopped carrots 7 cups shredded,
Scotch Eggs
Ingredients: 1 pound ground pork 1 tbsp. Parsley Flakes 2 tsps. Garlic Powder 1 tsp. Mustard, Ground 1 tsp. Paprika, Smoked 1 tsp. salt 1/2 tsp. Black Pepper, Ground 4 hard-boiled eggs, shells removed 1 cup panko bread crumbs 2 tbsps butter, melted Directions: Preheat oven to 375°F. Mix ground pork with seasonings in medium
Peach Chicken Salad
Ingredients: 4-5 cups cooked chicken 1 1/2 cups peaches 1 cup chopped celery 1 cup pecans 1 tablespoon tarragon leaves 1/2 cup mayonnaise Directions: Put all ingredients in a large bowl and mix together. Best served as a main dish as opposed to sandwiches.
Mexican Salad
Submitted by our Reader’s Kitchen Week One Winner: Brenda Baker Ingredients: 1 box Jiffy cornbread mix 1-4 ounce can of mild diced green chilies (undrained) 1/8 teaspoon garlic powder 1- 15 ounce can pinto beans (rinsed and drained) 1 can (15 ounce) Mexicana corn (drained), or can use whole kernel corn 1 large tomato diced
Saucy Meatballs
Submitted by our Reader’s Kitchen Week One Winner: Brenda Baker Ingredients for the Sauce: 1 bottle (10 oz.) chili sauce 1 cup water 1 cup brown sugar 1 cup sauerkraut 1-8 oz. can of whole berry cranberry sauce (the gelled kind) Ingredients for the Meatballs: 2 lbs. hamburger 3 eggs 1 cup bread crumbs 1
Professional Pan Release
Ingredients 1 cup vegetable shortening 1/2 all purpose flour Cream these ingredients together and add: 1/4 vegetable oil (drizzle and whip until fluffy) Directions Store in container with lid. This product, if used often, need not be refrigerated. If not used often, refrigerate, removing enough for single use and bring to room temperature. Pan release
Ham and Spinach Dip
Ingredients: 1½ cups ground 93% lean ham (about 1/2 pound) 1 10-ounce package frozen chopped spinach, thawed and drained 1 cup dry curd cottage cheese 1 tablespoon margarine 1 cup plain low-fat yogurt 1/2 cup light mayonnaise 2 green onions, chopped (include tops) 1 teaspoon “light” or “reduced-sodium” seasoning blend 1 loaf round rye bread
Pumpkin Butter
Submitted by our Reader’s Kitchen Week Two Winner: Kathi Hamilton Ingredients: 3 1/2 cooked or canned pumpkin 1 Tbsp pumpkin pie spice 1 3/4 oz box powdered fruit pectin 4 1/2 cups sugar Directions: Place pumpkin in a large saucepan.Add pumpkin pie spice and fruit pectin to pumpkin and mix well. Place over high heat;
Cleaning Different Metals
Cleaning Different Metals Courtesy of: Division of Agriculture, University of Arkansas Chrome/Stainless Steel 2 Tbsp. baking soda 1 qt. water Directions: Dissolve the baking soda in water, wipe on and rinse. Copper salt vinegar or lemon juice Directions: Rub lightly with fine, non-iodized table salt wetted with vinegar or lemon juice. Brass salt cornstarch vinegar
