Search Results for "Grapes"
Recipe Results 67 of 143 pages
Cheesy Potato Casserole
Cheesy Potato Casserole Ingredients: 2 lbs. hash brown cubes, country style 3 tsp. salt pepper to taste 2 cups grated cheddar cheese 1/2 cup butter 10.5 ounces cream of chicken soup 16 ounces sour cream 1/2 cup milk 2 cups corn flakes crushed Directions: Preheat oven to 350°F. Mix hash browns, cheese, salt, and pepper
Sweet & Sour Meatballs
MEATBALLS: 2 lbs. ground chuck 1 large onion, grated 1 egg 1/4 tsp. salt 1/4 tsp. pepper 1/4 tsp. Oriental 5-spice seasoning SAUCE: 3/4 cup chopped cherry jam or cherry jelly 1-12 oz. bottle chili sauce 1-1.5 Tbsp. lemon juice Cherry juice Directions Combine meatball ingredients. Make into 1-inch balls and place in frying pan.
Grilled Pineapple
Ingredients 1 fresh pineapple – peeled, cored and cut into 1 inch rings 1/4 teaspoon honey 3 tablespoons melted butter 1 dash hot pepper sauce Salt to taste Directions Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at
Breaded Flounder Fillets
Ingredients 1/4 cup flour 1/4 cup corn meal 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon paprika 2 egg whites 1/4 cup fat-free milk 4 flounder fillets (6 oz. each) 1 tablespoon grated Parmesan cheese Directions In shallow bowl, combine the flour, cornmeal, salt, paprika and pepper. In another shallow bowl, beat egg whites and
Broiled Shrimp Toast
Ingredients 2 cups frozen cooked salad shrimp, thawed 2 cups shredded Cheddar cheese 1 cup mayonnaise 3/4 fresh tomatoes, chopped 1/3 fresh parsley, minced 2 tablespoons onion, grated 1/4 teaspoon cayenne pepper 6 sliced English muffin bread or bread of your choice, toasted Directions In large bowl, combine first 7 ingredients; mix well. Place 1/4
Gzik and Kielbasa bites
Ingredients: 1 8 oz. package of cream cheese 4-6 radishes, diced into small pieces 1/2 cup of chopped chives 1 heaped tablespoon of sour cream or Greek yogurt salt, pepper 2 12 oz. packages of Polish Kielbasa, cut into 1/2″ thick round or oblong slices toothpicks for serving Directions: In a bowl, mix together the
Artichoke Dip
Artichoke Dip Submitted by: Sarah Custer, Farm and Dairy Sales Rep. Yield: Amount of Yield Ingredients: 1/2 lb. mushrooms 2 Tbsp. butter 1 garlic clove, minced 2 cans artichoke hearts, chopped 3 cups mozzarella, shredded 3 cups cheddar, shredded 1 cup real mayonnaise 1/2 cup parmesan cheese, grated 1/2 cup bread crumbs Directions: Sauté mushrooms
Fiesta Salsa
Fiesta Salsa Yield: 7-8 pints Canning Method: Water Bath Ingredients: 9 cups peeled and chopped tomatoes 2 1/2 cups green bell peppers, chopped 3 cups red onion, chopped 3 med. jalapeños, chopped 10 lg. cloves garlic, chopped 2 banana peppers, chopped ⅓ cup sugar 3 Tbsp. canning salt 1 Tbsp. black pepper 1 cup white
Veggie Sandwich Spread
Ingredients: 1 cup cucumber, seeded and chopped 1 cup green pepper, chopped 1 cup celery, chopped 1 cup tomato, seeded and chopped 4 green onions, chopped 3 Tablespoons fresh dill, minced 1/4 teaspoon black pepper 1/4 teaspoon paprika 1/3 cup fat-free sour cream 1/4 cup olive oil type mayonnaise Directions: In a large bowl,combine vegetables.
Hot Chicken Dip
Submitted by Debra Flinner of Canton, OH Ingredients: 1/4 cup finely chopped red pepper 1/4 cup finely chopped green onions 8 oz. pkg. cream cheese, softened 1 cup cooked chicken 1/2 cup mayonaise 1 T. prepared horseradish 1 t. Worcestershire sauce Breadsticks or crackers Directions: Preheat oven to 375°. Combine all ingredients in a bowl
