Search Results for "Grapes"
Recipe Results 99 of 143 pages
White Chip Lemon Bars
White Chip Lemon Bars Ingredients: 1 1/4 cups all purpose flour (divide into1 cup and 1/4 cup) 1 cup granulated sugar (divide into 1/4 cup and 3/4 cup) 1/3 cup butter, softened 3/4 cup white baking chips 2 eggs, slightly beaten 1/4 cup lemon juice 2 tsp. freshly grated lemon peel Powdered sugar to sprinkle
Fresh Corn Salad
Ingredients 6 ears of corn OR 16 oz. pkg. frozen corn, thawed and drained 1 green or red bell pepper, chopped 1 bunch green onions, sliced 2 tomatoes, seeded and chopped 1/2 cup sour cream 1/3 cup mayonnaise 1/4 cup fresh basil leaves, chopped 2 tablespoons garlic vinegar 1/4 cup grated Parmesan cheese Salt and
Focaccia Sandwiches
Ingredients 1 can refrigerated pizza dough 2 cloves garlic, minced 2 tablespoons olive oil 1 teaspoon dried tarragon leaves 1 12-oz. canned chicken, well drained 1/3 cup mayonnaise 2 tablespoons Honey-Dijon mustard 2 tablespoons plain yogurt 1/2 cup grated carrot 2 stalks celery, chopped 1 teaspoon dried tarragon leaves 1 avocado, peeled and chopped Directions
Rutabaga Soup
Rutabaga Soup Ingredients: 4 tablespoons butter 1 medium onion, coarsely chopped 4 ribs celery, sliced 4 cups chicken broth 1 pound rutabaga, peeled and cut into chunks 1/2 cup heavy cream 1/4 cup pure maple syrup 1/8 teaspoon ground cloves Salt and freshly ground black pepper Freshly grated nutmeg Directions: Melt the butter in a
Maple Cream Pumpkin Cookies
Maple Cream Pumpkin Cookies Ingredients: 2 1/2 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon grated ginger 1/2 teaspoon cinnamon 1 cup maple sugar 8 tablespoons butter softened 1 cup pumpkin puree 1 egg 1 tsp vanilla Directions: Preheat oven to 350. Combine top 5 ingredients in large mixing bowl.
Sausage – Spaghetti Casserole
Sausage – Spaghetti Casserole Originally published on: May 16, 1968 Yield: 4 servings Ingredients: 1 pound pork sausage meat 1/3 cup chopped onion 1/3 cup chopped celery 1/2 cup coarsely chopped green pepper 1 can tomato paste (6 oz.) 1 can tomato sauce (8 oz.) 1/4 tsp. oregano 3/4 tsp. salt 2 tsp. sugar 1
Classic Blueberry Pie
Ingredients: 1 refrigerated pie crust 4 cups blueberries ½ cup sugar 2 ½ tablespoons cornstarch 1 tablespoon butter ½ teaspoon grated lemon peel Directions: Roll out one sheet pie crust to flatten. Fit into a 9-inch pie dish. In a medium saucepan combine 1 cup of the blueberries, sugar, cornstarch and 2 tablespoons water. Bring
Zucchini and Italian Sausage Quiche
Ingredients: 2 cups zucchini, shredded 4 tablespoons butter, divided 1/2 pound sweet Italian sausage 1 10-inch unbaked pie crust 1 cup (4 ounces) Wisconsin Swiss Cheese, shredded 4 eggs 1 cup milk 1/2 cup heavy cream 1/4 cup (1 ounce) Wisconsin Parmesan Cheese, grated 1/2 teaspoon salt 1/4 teaspoon white pepper Directions: Sauté zucchini in
Chick-Chick Salad
Ingredients 3/4 cup water 1/2 teaspoon curry powder 2/3 cup couscous 1 cup cubed cooked chicken breast (about 1/2 lb boneless, skinless) 1 1/2 cups cooked (1/2 cup dry) or 1 can (15 oz) garbanzo beans, drained 1/2 cup chopped red cabbage 1/4 cup thinly sliced celery 1/4 cup plus 2 Tbsp fresh orange juice
Glazed Baked Onions
Ingredients 4 medium onions chicken broth 2 (10 oz.) pkgs. frozen green peas, cooked 1/2 soft bread crumbs 5 tablespoons butter or margarine 1/4 grated Parmesan cheese 2 tablespoons fresh parsley, chopped 1/2 teaspoon dry mustard butter or margarine, melted pimiento strips to garnish Directions Peel and halve onions. Place in large saucepan in 2
