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| How About Some Recipes | |
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| Tweet Topic Started: Aug 1 2004, 05:51 PM (934 Views) | |
| Heathertee | Aug 9 2004, 05:49 PM Post #16 |
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Heather-Central Connecticut
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OK, Chrissy.
B) Now, as long as we are being bad, here's another one: Finnish Pancake Oven 450* Melt 1/2 stick of butter in a 12"X15" pan. (I do this in the oven but you have to watch it closely). Mix together lightly in a bowl: 1 quart whole milk 4 to 6 large eggs 4 TB sugar 1 tsp salt 1 cup flour Pour mixture into buttered pan. Bake 20 to 30 minutes or until egg is set and top is lightly browned. Serve with little hot sausages, crisp hot bacon, fried or stewed apples, cinnamon sugar or syrup. |
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| mychrissy | Aug 9 2004, 05:56 PM Post #17 |
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Chrissy
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I'll never be thin.................. |
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Chrissy | |
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| TexasShadow | Aug 9 2004, 10:24 PM Post #18 |
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Jane
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This is really good. Mexican Spoon Bread Combine: 1/2 cup cooking oil 2 eggs, slightly beaten 1 can cream corn 1 cup yellow cornmeal 3/4 cup milk 1 tsp salt 1/4 tsp baking soda 1-1/2 cups grated cheese 1 can pimientos, finely chopped 1 grated onion 1 small can diced green chilies. Pour into heavy baking dish. Bake 1 hour at 400F. Serve as a side dish like a dressing. |
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| PRT | Aug 10 2004, 07:34 AM Post #19 |
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Member
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I have never made this, but how bad can it be? It has potluck written all over it since it is so easy to prepare in an RV - as long as you have room in the freezer
Yogurt Pie 1 graham cracker pie crust 1 small container Cool Whip 4 small containers yogurt - any flavor Fold the Cool Whip into the yogurt. Fill pie crust. Freeze for at least four hours. Remove from freezer (to fridge) one hour before serving. Garnish any way you want. Important: if you don't eat the whole thing, not personally B), repeat the freezer/fridge deal or you will have mush. I just got this out of a "cookbook" I received at a shower on Sunday. You know how you are often requested to write out a favorite recipe for a new bride for her shower? Well, we were for this one, and her future sister-in-law typed them all out and had them printed for all the guests. I like cookbooks with family recipes and often buy them - church cookbooks, marching band, sports boosters, the like. I always figure people put their "best" stuff in there. Pat |
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| sylley2000 | Aug 10 2004, 09:53 AM Post #20 |
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Sylvia, Grand Bend ON
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This one I've been making for years...it's so easy I'm almost embarrassed, but not quite enough to stop me from posting it.
Salmon croquettes: Make a white sauce using flour, salt/pepper and milk to a fairly thick consistency. Open a tin of your favourite salmon, add onions and mayonnaise. Put aside. Slice the crust off pieces of bread and butter each side Fold into a muffin tin Add the salmon into the bread baskets Broil 'til they are golden Pour the white sauce over them and serve with a vegetable and some spicy french fries. It looks good enough for company--we usually have three each. |
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| TexasShadow | Aug 10 2004, 02:17 PM Post #21 |
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Jane
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my mom used to do the toast cups all the time...for creamed tuna, salmon, peas, or chicken. we loved them. |
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| pentax | Aug 10 2004, 04:06 PM Post #22 |
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Kamloops - BC Interior
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I imaqine most folks have heard of this by now, but if you havent tried it, you really must. The most tender, moist chicken I have ever eaten! Beer-Can Chicken |
![]() (thumbnail) ![]() "Kirk to Enterprise - Very funny, Scotty.... now beam down my clothes!" | |
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| mychrissy | Aug 14 2004, 08:39 PM Post #23 |
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Chrissy
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Artichoke Dip 2- 8 ounce can artichoke hearts, 1 cup parmesan cheese (not from the can), 1 cup mayonnaise. Chop artichoke hearts (gently in food processor). Mix all ingredients together in a baking dish. Bake at 350 until brown on top. I add one (1) crushed garlic clove to the ingredients. (if desired) I serve this with crackers or the pumpernickel squares. This is also a good dip for the "Atkins" diet. |
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Chrissy | |
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| Heathertee | Aug 15 2004, 07:10 AM Post #24 |
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Heather-Central Connecticut
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It's zucchini time! Zucchini Pancakes (Cocktail snack or side dish) 1/3 cup Bisquick 1/4 cup Parmesan cheese, grated pinch of pepper, 1/4 tsp. salt Mix the dry ingredients in a bowl. Mix in a separate bowl: 2 beaten eggs 2 cups shredded zucchini Mix into the dry ingredients quickly and gently. stirring just to moisten. In a large skillet melt about 2 TB butter. Drop the batter by spoonfuls like pancakes and fry til golden browned, about 2 minutes to a side. Serve HOT! These are delicious. |
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| Heathertee | Aug 15 2004, 07:29 AM Post #25 |
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Heather-Central Connecticut
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Now here's one for those of us trying to stick to Atkins-type diets. A favorite in our family for 50 years or more. Very tender and delicious, and reheats beautifully in the microwave. Zucchini Casserole 2 10" or 6 small zucchini Slice and boil til tender, then drain, chop, and drain again. Beat in a large bowl (I do this in the food processor) 2 eggs 1/2 cup cream or half and half 1/2 stick melted butter 1 grated onion 1/2 tsp salt Freshly ground black pepper to taste 2 TBs plain bread crumbs (dry) Set the oven to 300* Stir in the zucchini and pour into a buttered 9x9" pan. Top with a mixture of: 4 TBs dry bread crumbs 2 TB melted or softened butter 2 TBs grated Parmesan Bake for 20 to 30 minutes or until set (knife blade comes out clean). |
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| mychrissy | Aug 19 2004, 02:43 PM Post #26 |
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Chrissy
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We're going to some friends Saturday night for dinner and I have been asked to bring an appetizer. Usually they want me to bring the artichoke dip, but I think it's time for something else. Any suggestions???
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Chrissy | |
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| Heathertee | Aug 19 2004, 05:58 PM Post #27 |
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Heather-Central Connecticut
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Try this one, Chrissy; very easy and you can do it ahead; serve cold with a little bowl of sour cream on the side for us lucky folks on the low-carb diet! Eggplant Caviar 1 large eggplant, baked in a 400* oven for 1 hour or til soft 1 large onion 1 green pepper 2 cloves garlic 2 medium tomatoes, very ripe 1/2 cup olive oil Salt and pepper to taste While the eggplant is baking, simmer the cut-up onion, green pepper and garlic in a frying pan til tender but not brown. Peel the eggplant and discard the peel and the stem. Chop it finely. Chop the tomatoes. Mix all together with the onion mixture in the frying pan and continue to cook gently til fairly thick but not dry. Season to taste, let cool and refrigerate. Serve very well chilled with thinly sliced pumpernickel rounds, or crackers, and sour cream on the side. Makes about 2 cups. (This freezes well.) |
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| mychrissy | Aug 20 2004, 05:19 AM Post #28 |
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Chrissy
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Heather, Sounds delicious and I love eggplant. I think I'll get it a try. |
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Chrissy | |
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| mychrissy | Oct 17 2004, 04:31 PM Post #29 |
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Chrissy
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Silvia, maybe you can make the Keylime Cheesecake when you come down to Florida this winter and we meet you at Disney. :laugh: :laugh: :laugh: |
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Chrissy | |
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| Hutch1358 | Oct 22 2004, 08:20 PM Post #30 |
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Hutch
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Chocolate Christmas Balls 1 Cup Peanut Butter 3/4 Cup Confectioners sugar 1 Cup Graham Cracker Crumbs 2 Cups Semi-sweet Chocolate Chips 3 (1 ounce) Squares Semi-sweet Chocolate, Chopped 1 Tablespoon Shortening Mix together the peanut butter and Confectioners sugar until smooth. Stir in Graham Cracker crumbs and mix until well blended. Form the dough into 1" balls by rolling in your hands. Melt the semi-sweet chips, the chocolate squares and the shortening in the top half of a double boiler if available (I used a regular pan). Use a fork to dip the balls into the melted chocolate and place on wax paper to cool. You can decorate these with festive colors or serve as is. Note: I found that if you place the wax paper on a cookie sheet and then put them in the refrigerator for a while it speeds up the setting process. |
| May we always laugh together, cry together and be there for each other | |
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