Sunday, August 10, 2008

Some Of My Recipes

I thought I would post some of my favorite recipes:

Shirla's Imitation Crab Meat Salad
I didn't measure anything but the mayo and the Hidden Valley Ranch Dressing. About 1 tablespoon Hidden Valley Ranch Dressing (the one in the bottle NOT the dry mix) 1/2 cup mayo, 1 stalk of celery (finely chopped), 1 small onion (finely chopped), some drops of lemon juice (I used one of those plastic lemons and I have no idea how much I used, at first I thought I had gotten heavy handed with it, but after everything hung out all together over night and part of the day it was just the right amount), a pinch of celery flakes, a pinch of dried minced onion flakes, two drops of hot sauce, a little bit of salt and pepper, one pound imitation crab meat, flaked. I mixed the mayo and everything else up and then I added the crab meat and mixed some more. Chill and I served with Captain Crackers.

This recipe was posted on the KF board by Kathleen and it quickly became a family favorite in my house:
Ravioli Lasagna
2 bags (approx. 20 oz) frozen cheese ravioli
1 pound Italian Sausage
2 jars Spaghetti Sauce
4 cups shredded mozzarella

Crumble and brown Italian Sausage in skillet (remove casings if you have link sausage). In 9x13 pan, put a thin layer of sauce on the bottom. Lay the frozen ravioli (uncooked and unthawed) in a single layer on top of the sauce. Top with 1/3 of the sausage, 1 cup mozzarella and some sauce. Repeat two more layers, then add a final thick layer of sauce and the rest of the cheese. Cover w/foil and bake at 350 degrees for 1hour, 15 minutes. Remove foil and bake a few more minutes until cheese is melted.
Note: Last night, I made two smaller pans of it. The second pan was a 9 x 9 pan that I lined first with foil. I covered the lasagna with more foil and then froze it. Today, I took it out of the freezer and removed the foil packet and slid it into a gallon-sized ziplock bag. So when I am ready to bake it, all I have to do is slide it back into the baking dish.

Hershey's Cocoa Fudge
2/3 cup Hershey's Cocoa
3 cups sugar
1/8 teaspoon salt
1/1/2 cup milk
4 1/2 tablespoons butter
1 teaspoon vanilla

Combine cocoa with sugar and salt. Add milk; bring to boil, stirring frequently. Cook to 232 degrees or until small amount forms a soft ball when dropped into cold water. Remove from heat; drop in butter. Cool to lukewarm (110 degrees). Add vanilla. Beat until mixture thickens. Pour into buttered pan and cup into squares.

My Mama's Snow Whirl Frosting ( a.k.a 7 min. frosting)
2 egg whites, unbeaten
5 tablespoons cold water
1 teaspoon vanilla
1 1/2 cup sugar
1 teaspoon light corn syrup

Put egg whites, sugar, water and syrup in top of double boiler, with mixer (electric), mix thoroughly. Place over boiling water and heat constantly with mixer until mixture will hold its peak, about 7-9 minutes. remove from heat and add vanilla. beat to mix well. Spread onto cake. This is also good to use for a fresh coconut cake.

Chocolate PMS Peanut Butter Delight
1 Family size box of brownie mix (the size that you bake in a 13x9 pan) Or you can use two regular size boxes.
8 oz. Reese's Peanut Butter Cups (Chopped) ***best to have chilled before chopping. ***I use the miniature size and chop a dozen to go in the brownies and a dozen to go on top of the icing.
Icing:
1/2 cup creamy peanut butter
2 cups confectionery sugar
4-6 Tablespoon milk
Brownies- Preheat oven to 350 degrees. Prepare brownies according to box directions, also add half (about 4oz.) of your chopped peanut butter cups. bake 32-35 minutes. Let brownies cool completely.
Icing- Mix peanut butter and sugar together adding 1 Tablespoon of milk at a time until a creamy consistency is reached. Spread on top of cooled brownies. Sprinkle remaining peanut butter cups on top of iced brownies

My Aunt Lucille's Chicken And Rice Crock Pot Dish
Batter chicken with flour. Layer chicken in crock pot with 2 cans each cream of onion soup and cream of chicken soup (you can use cream of mushroom and cream of celery soup, but I prefer cream of onion and cream of chicken), salt and pepper each layer, start with the chicken, you will end with the soup. Do not add water or milk to the soup! If you find that after it is all done that the soup is to thin you can add a little flour to thicken. Cook in crock pot on low all day. Serve over rice.

Shirla's Mock Eclair's
Topping:
1 cup sugar
1/8 teaspoon salt
1/3 cup cocoa
1/4 cup milk
1/2 stick of marg.
1 teaspoon vanilla
Mix sugar, salt, cocoa & milk in sauce pan, bring to boil, boil for 1 minute. Add marg., vanilla. Set aside to cool.
Crust:
Butter a 9x13 pan with marg. then layer with a single layer Graham Crackers in pan, set aside.

Filling:
2 small packages French Vanilla instant pudding mix
3 1/2 cups Milk
8 oz. Cool whip Mix pudding & milk for 2 minutes. Fold in cool whip. Pour filling into pan on top of graham crackers. Then pour the chocolate topping over the filling, spread out over the filling. Refrigerate until ready to serve

3 comments:

Gail said...

Wow!! Lots of stuff to try,TYVM Shirla :o) THe ravioli is a favorite here too,and I cheat on the seafood salad...I add seafood chunks to my macaroni salad and call it seafood salad ;o)

Shirla said...

LOL! I add the fake crab meat to my macaroni salad, but still call it macaroni salad. ;)

Chailyn said...

This is great info to know.