Thursday, April 26, 2012

Raisin Filled Cookies
 
1 c. shortening (solid Crisco or stick butter)
1 c. white sugar
1 c. brown sugar, packed
2 eggs
2/3 c. milk
2 tsp. vanilla
2 tsp. soda
2 tsp. cream of tartar
7 c. flour
Sift last 3 items together; mix to make dough.
RAISIN FILLING:
1/2 box raisins
1 c. sugar
2 heaping tbsp. flour, mixed with a little water
Cook raisins and sugar until raisins are plump. Thicken with flour and water mixture. Allow to get cold before using in cookies. Roll dough thin, cut and put on lightly greased cookie sheet. Put a teaspoon of filling on each. Roll more dough, cut and make a slit in the center of each about 1/2 inch long. Then put on top of cookie with filling on. Bake at 350 degrees for 12 to 15 minutes. Don't press down, just lay on top lightly.

Tuesday, April 24, 2012

Hawaiian Grlled Chicken

HAWAIIAN GRILLED CHICKEN

1/2 cup olive oil
1/3 cup freshly squeezed lemon juice
1/2 cup soy sauce
3-4 cloves garlic, peeled and minced
1-2 teaspoons fresh oregano
1-2 teaspoons fresh Rosemary
1-2 teaspoons fresh basil (optional)
1 teaspoon salt
1/4 teaspoon black or lemon pepper
1 4 lb. chicken broiler chicken, halved
olive oil spray (for use during cooking)
Wash chicken and place both halves in a large Ziploc bag.Squeeze lemon juice; add zest (the yellow portion of the peel) for extra flavor.
Combine remaining ingredients with the lemon juice and place in bag. Refrigerate for several hours (up to 6 hours), turning occasionally.
Place chicken on broiler rack, skin side down or on grill; keep chicken about 7 inches away from heat. If grilling, set chicken on opposite side of the coals to avoid flare-ups. At start of cooking, brush chicken with marinade - then discard marinade so that you're not tempted to use it during the cooking (for safety's sake).
Note: For extra flavor, sprinkle chicken liberally with salt, pepper, garlic and onion powder just before cooking. Substitute lemon pepper for the black pepper, if available, for an extra zesty kick.
Broil or grill chicken for 20 minutes or until browned on one side, avoiding flare ups. At this point, spray the chicken lightly with olive oil spray; then turn it to the other side and spray again. Cook for another 10 minutes or so until chicken is done (juice no longer runs pink).
Variation: Wine vinegar may be substituted for the lemon juice. If fresh herbs are not available, substitute 1/2-3/4 teaspoon dried.
Serve garnished with sprigs of Rosemary and a lemon wedge.

Tuesday, April 17, 2012

Hamberger Stuffed French Bread

Hamburger Stuffed French Bread
1 loaf French bread
1 onion, chopped
3 cloves garlic, minced
1 lb ground beef, browned w/onion and garlic
1 can condensed cream of mushroom soup
salt and pepper to taste
1 1/2 cups shredded cheese (any type)
1/4 cup fresh parsley, chopped (optional)

In a skillet, sauté hamburger with minced garlic, chopped onion and (optional) parsley.

Preheat oven to 350°F.

Carve top in a circle (leaving a "cap" that you will replace on top later) out of French bread and hollow out the middle. Break up the bread innards into small pieces and set aside in a medium bowl.

To these bread crumbs, add the browned hamburger mixture, condensed cream of mushroom soup, and seasonings to taste.

Mix ingredients well and restuff this mixture back into French bread shell.

Top with cheese and replace the top (hopefully you saved it).

Wrap in aluminum foil and bake in 350°F oven 20 minutes. This will melt the cheese and help the flavors to combine. Slice and serve. Individually wrapped slices freeze well and make a quick and yummy take-to-work lunch.

Thursday, April 12, 2012

Voodoo Chicken Salad

Pioneer Panty
VOODOO CHICKEN SALAD   
Voodoo Dressing:

2 tablespoons Dijon mustard
2 tablespoons freshly squeezed lime juice
2 tablespoons chili paste
1 tablespoon crushed red pepper
1/3 cup real mayonnaise
3/4 cup sesame or extra virgin olive oil
1/2 cup white wine vinegar
1/4 cup soy sauce
3/4 cups sugar
2 tablespoons garlic, peeled
2 tablespoons ginger, peeled

Chicken Salad:

2 halved, grilled chicken breasts, cubed, skin removed
2 tablespoons Feta cheese (optional)
salt and pepper, to taste
paprika

This spicy dish delivers the tastes of sweet, sour, hot, and salty to the table for a refreshingly different Summertime salad.

Place all ingredients into the bowl of a blender or food processor and process until smooth. Serve over cubed just-grilled chicken breast which has been arranged over crisp lettuce sprinkled with crumbled Feta cheese.

Dress up the dish with halved cherry tomatoes or vine-ripened tomato wedges. Sprinkle with paprika for a color accent.

Servings: 4

Tuesday, April 10, 2012

Bacon Wrapped Asparagus

PIONEER PANTRY
Bacon Wrapped Asparagus

This is a great appetizer for entertaining as the recipe doesn’t require that much prep and you can hang out with your friends outside while the asparagus do their thing on the grill. Your friends will rave over this dish!

Take large asparagus (not the skinny ones — you’ll need the big ones to support all that bacon!) and cut off the stems. Rinse and dry.

Using one normal sized pack of bacon, wrap one piece around each asparagus so that the sides slightly overlap. If the bacon is too long for the end, cut it off at an angle with cooking shears.

Next, preheat your grill to medium heat. Place asparagus on the grill and then turn down your burner to medium/low heat. The fat from the bacon may cause the grill to flare up which is why you should continue to grill on medium low to discourage flare ups.

Flip the asparagus once during the cooking process. The asparagus are done when the bacon has completely cooked, about 20 minutes.

Thursday, April 5, 2012

Chocolate Covered Marshmallows (Easter Eggs)

Marshmallows

2 Pkg unflavored gelatin (Knox)
1 C. cold water
dissolve gelatin in water in large mixing bowl
In a heavy sauce pan combine
2 C. sugar
3/4 C. water
Bring sugar and water to boil and cook to soft ball stage about 236 degrees
Start beating gelatin and slowly add syrup to mixture beating continuously with the whip beaters, It should be thick and creamy looking, beat in 1 tsp vanilla and color if desired. spoon into molds or a pan buttered and dusted with powdered sugar let set cut or remove from molds.

For Easter egg molds...fill several 9X13 or larger baking pans 1/2 full with flour then take an egg and push the egg into the flour make an impression in the flour when the Marshmallow is done fill the egg molds with the marshmallow. let set and remove, dust off the flour as good as you can, then dip in chocolate let the chocolate set and enjoy YUMMY!!!!

This is from the kitchen of Martha Maxwell

Tuesday, April 3, 2012

Indoor Smores

Indoor Smores
2/3 C. Karo Syrup
2 T. Margarine
1 Pkg. chocolate chips
1 t. vanilla
8 C. Golden Grahams cereal
3 C. mini marshmallows
Heat the Karo, butter and chocolate chips in a sauce pan over medium heat. Boil for I minute. Remove from heat and add 1 t. Vanilla. Pour over cereal. Stir together and add marshmallow.
This recipe comes from Melanie Claridge.