This recipe comes from my Grandma Lent. I wish you could see the recipe card I have that is so cute, and even states it's from her kitchen! (I'm not going to post a picture.)
Megan always calls me for the recipe, so I'm putting here...then neither of us can lose it as easily! This makes LOTS, so I usually do 1/2 of the recipe for my family and we still have leftovers. Yum!
1/2 pkg macaroni (acine de pepe)
1 1/2 qt H2O (to boil)
1 1/2 t salt
1 t butter
Cook till tender, rinse in cold water.
Sauce:
1 C sugar
2 T flour
Combine in sauce pan, then add
1 3/4 C pineapple juice (from the cans of pineapple)
2 eggs, beaten
1 T lemon juice (see below)
Cook till thick and smooth, add lemon juice and cool.
3 cans mandarin oranges, drained
2 20oz cans of pineapple chunks pineapple, drained
1 20oz can crushed pineapple, drained
2 C small marshmallows
1 C coconut
1 9oz cool whip
Put macaroni in bowl. Add sauce and the rest until blended. Let stand overnight.
Thursday, June 7, 2012
Monday, January 23, 2012
Spiced Roast Chicken
This is from a book I got at the library last year. Sadly, I don't know the name of it. The recipe is good, and we like it with the "Almond Fruit Float" previously posted. Make sure to prep a few hours early so it has time to sit.
3-4 lb. chicken pieces
1/4 C soy sauce
2 cloves garlicc, crushed
1 t black pepper
1/4 C sugar
2 T vegetable oil
several lettuce leaves
Rince chicken in water and pat dry with paper towels. Mix soy sauce, garlic, pepper, sugar, and oil in a bowl. Thoroughly rub the chidken with the mix. Save unused portion of the mixture for later. Put chicken on a plate and let stand in fridge for 2-4 hours. Put chicken on a roasting pan and roast for 1 1/2 hours at 350. Turn chicken and drizzle with remaining sauce mixture every half hour during roasting. When done, arrange on a bed of lettuce on a serving platter.
We really like this one and hope you do too!
3-4 lb. chicken pieces
1/4 C soy sauce
2 cloves garlicc, crushed
1 t black pepper
1/4 C sugar
2 T vegetable oil
several lettuce leaves
Rince chicken in water and pat dry with paper towels. Mix soy sauce, garlic, pepper, sugar, and oil in a bowl. Thoroughly rub the chidken with the mix. Save unused portion of the mixture for later. Put chicken on a plate and let stand in fridge for 2-4 hours. Put chicken on a roasting pan and roast for 1 1/2 hours at 350. Turn chicken and drizzle with remaining sauce mixture every half hour during roasting. When done, arrange on a bed of lettuce on a serving platter.
We really like this one and hope you do too!
Monday, June 21, 2010
Almond Fruit Float
This came from the book "Cooking the Chinese Way" by Ling Yu. We found it in the children's section of the library. Good find! We tried this dessert and were quite impressed. Dad says he eats it at the buffet!
1 envelope unflavored gelatin
1 C water
1/2 C sugar
1/2 C milk
1 T almond extract
1 13-oz can fruit with syrup, or 1-2 C fresh fruit, cut into pieces.
(recommended is mandarin oranges OR sliced peaches, fruit cocktail, or pineapple)
In saucepan, dissolve gelatine in water. Heat to a boil, then reduce to low. Add sugar and stir until thoroughly dissolved. Stir in milk and extract. Mix well. Pour into a deep square pan (my 8X8 pan worked well). Cool to room temperature, then put in fridge to chill. When cool, cut into cubes and serve topped with fruit and syrup.
If there isn't enough syrup with the fruit (there was plenty in our 2 small mandarin orange cans) you can make syrup by mixing 1 C water with 3 T sugar and 1/4 t almond extract and heating until sugar dissolves.
Enjoy!
1 envelope unflavored gelatin
1 C water
1/2 C sugar
1/2 C milk
1 T almond extract
1 13-oz can fruit with syrup, or 1-2 C fresh fruit, cut into pieces.
(recommended is mandarin oranges OR sliced peaches, fruit cocktail, or pineapple)
In saucepan, dissolve gelatine in water. Heat to a boil, then reduce to low. Add sugar and stir until thoroughly dissolved. Stir in milk and extract. Mix well. Pour into a deep square pan (my 8X8 pan worked well). Cool to room temperature, then put in fridge to chill. When cool, cut into cubes and serve topped with fruit and syrup.
If there isn't enough syrup with the fruit (there was plenty in our 2 small mandarin orange cans) you can make syrup by mixing 1 C water with 3 T sugar and 1/4 t almond extract and heating until sugar dissolves.
Enjoy!
Thursday, June 3, 2010
Strawberry Spinach Salad
This is a pampered chef recipe. I omit the strawberries, naturally. The dressing is my favorite part - and its good on romaine (and tastes better than it smells). Enjoy!
Dressing:
1 lemon
2 T white vinegar
1/3 C sugar
1 T vegetable oil
1 t poppy seeds
Zest lemon, then juice it. Combine all and refrigerate until ready to use.
Salad:
1/4 C sliced natural almonds, toasted
8 oz (1 1/2 C) strawberries, hulled and quartered
1/2 medium cucumber, sliced and cut in half
1/4 small red onion, sliced into thin wedges (aout 1/4 C)
1 pkg (6 oz) baby spinach
Toast almonds in single layer in oven at 350 10-12 min. Cool while preparing salad. Mix salad and dressing, sprinkle with almonds, and serve.
Dressing:
1 lemon
2 T white vinegar
1/3 C sugar
1 T vegetable oil
1 t poppy seeds
Zest lemon, then juice it. Combine all and refrigerate until ready to use.
Salad:
1/4 C sliced natural almonds, toasted
8 oz (1 1/2 C) strawberries, hulled and quartered
1/2 medium cucumber, sliced and cut in half
1/4 small red onion, sliced into thin wedges (aout 1/4 C)
1 pkg (6 oz) baby spinach
Toast almonds in single layer in oven at 350 10-12 min. Cool while preparing salad. Mix salad and dressing, sprinkle with almonds, and serve.
Wednesday, March 3, 2010
Dad's Lime Slush
This is my dad's famous Lime Slush. He serves it during the Christmas season, and we all can't get enough of it. My friends now love it too, but I don't necessarily keep it exclusively for the holidays. It's good!
3 C sugar
8 C hot water
Limeade can, mixed according to directions
Dissolve sugar in water. Add limeade mixed with water. Mix well. Freeze in clean gallon milk containers (or other containers you can cut open). Don't forget to leave room to expand! It can take a couple days to freeze, so plan accordingly. Let thaw for about an hour before serving. Cut open the top of your container, "cut" the slush to make it slushy. Add 7-up and serve.
*I discovered that the big Pampered chef mixing pitcher is really good at this - it just barely fits the entire mix inside, but does a great job at mixing very efficiently. It eliminates the annoying and messy "going from pitcher to pitcher to mix the 2 pitchers of juice equally" process.
*One batch makes a full gallon plus about a half gallon too. You could also freeze it in ice cube trays - but I think that's a pain and you know you're going to want more anyways - but it would make it really easy to have a 1 person serving sometime when nobody else is around!
3 C sugar
8 C hot water
Limeade can, mixed according to directions
Dissolve sugar in water. Add limeade mixed with water. Mix well. Freeze in clean gallon milk containers (or other containers you can cut open). Don't forget to leave room to expand! It can take a couple days to freeze, so plan accordingly. Let thaw for about an hour before serving. Cut open the top of your container, "cut" the slush to make it slushy. Add 7-up and serve.
*I discovered that the big Pampered chef mixing pitcher is really good at this - it just barely fits the entire mix inside, but does a great job at mixing very efficiently. It eliminates the annoying and messy "going from pitcher to pitcher to mix the 2 pitchers of juice equally" process.
*One batch makes a full gallon plus about a half gallon too. You could also freeze it in ice cube trays - but I think that's a pain and you know you're going to want more anyways - but it would make it really easy to have a 1 person serving sometime when nobody else is around!
Sunday, May 31, 2009
Glazed Lemon Cookies
These are GOOD! I found them here, and she got them from there...any way you want to give credit, they are way good. At first mine came out of the oven a little crispy (under-bake them!) but after sitting with frosting they were just fine...so fine that I've eaten most of them by myself!
They are very light (in taste, at least) and perfect for spring (although I'll eat them year round!) Enjoy!
http://cafejohnsonia.blogspot.com/2008/04/how-to-glazed-lemon-cookies.html
Glazed Lemon Cookies
From Cooks' Illustrated
MAKES ABOUT 30
Lemon Cookies
¾ cup (5 1/4 oz.) granulated sugar
2 Tbsp. grated zest plus 2 Tbsp. juice from two lemons
1 ¾ cups (8 1/4 oz.) all-purpose flour
¼ tsp. salt
¼ tsp. baking powder
12 Tbsp. ( 1 1/2 sticks) cold unsalted butter, cut into ½” cubes
1 lg. egg yolk
½ tsp. vanilla extract
Lemon Glaze
1 Tbsp. softened cream cheese
2 Tbsp. lemon juice
1 ½ cups (6 oz.) powdered sugar
1. For the cookies: Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375 degrees F.
2. In the bowl of food processor, process granulated sugar and zest until it looks damp and zest is thoroughly incorporated, about 30 seconds. Add flour, salt, and baking powder; pulse to combine, about 10 one-second pulses. Scatter butter chunks over. Pulse until mixture resembles fine cornmeal, about 15 one-second pulses.In a measuring cup or small bowl, beat lemon juice, yolk, and vanilla until combined.With machine running, add juice/yolk mixture in slow, steady stream (process should take about 10 seconds); continue processing until dough begins to form ball, 10 to 15 seconds longer.
3. Turn dough and any dry bits out onto counter (or board); working quickly, gently knead the dough together to ensure no dry bits remain and dough is homogeneous.Roll dough into cylinder approximately 10 inches long and 2 inches in diameter.Center dough on piece of parchment (waxed paper or plastic wrap will work in a pinch ). Fold paper over dough.Grasp one end of parchment. With other hand, use bench scarper to firmly press parchment against dough to form uniform cylinder.Roll parchment and twist ends together to form tight seal. Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.
4. Line 2 baking sheets with parchment paper. Remove dough log from wrapping and, using a sharp chef's knife, slice dough into rounds 3/8-inch thick. Place on prepared baking sheets, spacing them about 1 inch apart.
5. Bake until centers of cookies just begin to color and edges are golden brown, 14 to 16 minutes, rotating baking sheets front to back and top to bottom halfway through baking time.
Cool cookies on baking sheet about 5 minutes, using wide metal spatula, transfer cookies to wire rack and cool to room temperature before glazing.
Lemon Glaze:
1. Whisk cream cheese and lemon juice in a medium nonreactive bowl until no lumps remain. Add powdered sugar and whisk until smooth.
2. When cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with the back of spoon. (I sometimes put the glaze in a zipper lock plastic bag, snip off the end, and drizzle or dollop the glaze on top of the cooled cookies.)
Let cookies stand on a wire rack until glaze is set and dry, about 1 hour.
They are very light (in taste, at least) and perfect for spring (although I'll eat them year round!) Enjoy!
http://cafejohnsonia.blogspot.com/2008/04/how-to-glazed-lemon-cookies.html
Glazed Lemon Cookies
From Cooks' Illustrated
MAKES ABOUT 30
Lemon Cookies
¾ cup (5 1/4 oz.) granulated sugar
2 Tbsp. grated zest plus 2 Tbsp. juice from two lemons
1 ¾ cups (8 1/4 oz.) all-purpose flour
¼ tsp. salt
¼ tsp. baking powder
12 Tbsp. ( 1 1/2 sticks) cold unsalted butter, cut into ½” cubes
1 lg. egg yolk
½ tsp. vanilla extract
Lemon Glaze
1 Tbsp. softened cream cheese
2 Tbsp. lemon juice
1 ½ cups (6 oz.) powdered sugar
1. For the cookies: Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375 degrees F.
2. In the bowl of food processor, process granulated sugar and zest until it looks damp and zest is thoroughly incorporated, about 30 seconds. Add flour, salt, and baking powder; pulse to combine, about 10 one-second pulses. Scatter butter chunks over. Pulse until mixture resembles fine cornmeal, about 15 one-second pulses.In a measuring cup or small bowl, beat lemon juice, yolk, and vanilla until combined.With machine running, add juice/yolk mixture in slow, steady stream (process should take about 10 seconds); continue processing until dough begins to form ball, 10 to 15 seconds longer.
3. Turn dough and any dry bits out onto counter (or board); working quickly, gently knead the dough together to ensure no dry bits remain and dough is homogeneous.Roll dough into cylinder approximately 10 inches long and 2 inches in diameter.Center dough on piece of parchment (waxed paper or plastic wrap will work in a pinch ). Fold paper over dough.Grasp one end of parchment. With other hand, use bench scarper to firmly press parchment against dough to form uniform cylinder.Roll parchment and twist ends together to form tight seal. Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.
4. Line 2 baking sheets with parchment paper. Remove dough log from wrapping and, using a sharp chef's knife, slice dough into rounds 3/8-inch thick. Place on prepared baking sheets, spacing them about 1 inch apart.
5. Bake until centers of cookies just begin to color and edges are golden brown, 14 to 16 minutes, rotating baking sheets front to back and top to bottom halfway through baking time.
Cool cookies on baking sheet about 5 minutes, using wide metal spatula, transfer cookies to wire rack and cool to room temperature before glazing.
Lemon Glaze:
1. Whisk cream cheese and lemon juice in a medium nonreactive bowl until no lumps remain. Add powdered sugar and whisk until smooth.
2. When cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with the back of spoon. (I sometimes put the glaze in a zipper lock plastic bag, snip off the end, and drizzle or dollop the glaze on top of the cooled cookies.)
Let cookies stand on a wire rack until glaze is set and dry, about 1 hour.
Pepperoncini Beef - Crockpot
This comes from my friend Bethany Mott's blog (http://lollipoprecipebox.blogspot.com/2009/05/pepperoncini-beef.html) It's pretty good. I personally don't like the way it smells as it cooks (you all know my nose), but I DO like the taste. Jim says it's a keeper, and its way easy.
1 3-4 lbs roast
1 16 oz jar pepperoncinis (everything in the jar - juice, stems, peppers)
1 T garlic, minced
Put in crockpot, cook on low 6-8hrs (we did high 4 hrs). Shred (or cut in pieces as we did) and serve on a bun.
We let Jim eat our peppers for us.
Try it - sounds odd, but its good! It's NOT spicy like you think it will be!
1 3-4 lbs roast
1 16 oz jar pepperoncinis (everything in the jar - juice, stems, peppers)
1 T garlic, minced
Put in crockpot, cook on low 6-8hrs (we did high 4 hrs). Shred (or cut in pieces as we did) and serve on a bun.
We let Jim eat our peppers for us.
Try it - sounds odd, but its good! It's NOT spicy like you think it will be!
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