Broccoli,Sweet Onion and Pecan Salad

Preheat oven 350 degrees F.
Serves six.
Ingredients
1 large bunch broccoli,chopped, tough stem ends removed
1 cup pecan halves
1 Tbs. sugar
2 Tbs. white wine vinegar
1/2 tsp. soy sauce
1 clove garlic, minced
1/2 tsp. coarsely ground black pepper
1 Tbs. light olive oil
1 Tbs. mayonnaise
1 cup Vidalia or other sweet onion cut into thin slices
1/2 cup red bell-pepper, cut into thin julienne strips
1/2 cup raisins

Separate broccoli into florets. Chop. Slice tender stalks into thin crosswise coin shapes. Bring a
2-quart saucepan half full of water to a boil. Toss in florets and coins and blanch for 30 seconds, then drain quickly and immerse broccoli in a bowl of ice water. Drain again and chill.

Meanwhile, spread chopped pecan on a baking sheet and toast for 5 to 7 minutes, while you prepare the rest of the salad. DO NOT BURN.

To make the dressing: In a small bowl, whisk together sugar and vinegar. Stir in soy sauce, garlic and pepper. Whisk in oil and mayonnaise until smooth. Set aside.

In a serving bowl, combine reserved broccoli, onion slices, peppers and raisins. Remove pecans from oven. Just before serving, pour dressing over broccoli mixture and toss to coat. Scatter pecans on top.

Baked Spinach Tomatoes

These tomatoes go well with grilled steak.

Serves 6

Ingredients
1 cup Breadcrumbs
10 ounces Spinach, chopped, frozen
3 Eggs
1/4 cup Butter, melted
1/4 cup Parmesan cheese, grated
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Garlic, minced
Salt and pepper to taste
6 slices Tomatoes, 1/2-inch thick


Directions
Defrost the spinach and squeeze until dry. Lightly beat the eggs. Mix together the breadcrumbs, spinach, eggs, butter, cheese, Worcestershire, and garlic. Pre-heat the oven to 350. Lightly oil a cookie sheet. Place the tomato slices on the pan and top with the spinach mixture. Bake for 15 minutes or until just beginning to brown.

Carrot Soufflé
                   
"This is one of TeeterKat's favorite dishes!  
           
In a food processor bowl process 3 pounds "cooked" carrots.  DO NOT OVER PROCESS.  Add:  1 cup room temperature butter.  Mix until smooth. Then add: 1/2 cup evaporated milk, mixing well, stopping once to scrape down sides of processor.

Sift next 8 ingredients into a large bowl:
1/2 cup all purpose flour
1 tablespoon baking powder
3 cups sugar
3/4 teaspoon of each:
ground cinnamon
ground ginger
ground nutmeg
1/2 teaspoon of each:
salt
ground mace

With a wooden spoon stir in 6 large "slightly beaten" eggs, 2 teaspoons good pure vanilla extract.  Spoon into Pam sprayed 10 X 10 baking dish. Bake at 350 degrees for 1 hour or until set and lightly browned. Sprinkle with powdered sugar.  Serve immediately.
Light Strawberry Mousse

Ingredients
1 1/2 cups Water, boiling
2 3-oz. packages Sugar-free Strawberry Gelatin
2 cups Ice Cubes
3 cups fresh Strawberries;
rinsed, hulled, and sliced
2 small containers Whipping Cream
16 fresh Strawberries, whole or sliced


Directions
In a blender or food processor, combine the boiling water and gelatin. Cover and process until the gelatin is dissolved. Blend in ice cubes until partially melted. Add the strawberries and blend well. Pour the mixture into a large mixing bowl.

Meanwhile, whip the cream in a separate mixing bowl.  Fold the whipped cream into the strawberry-gelatin mixture. Chill the mousse overnight.

Light Strawberry Mousse

Ingredients
1 1/2 cups Water, boiling
2 3-oz. packages Sugar-free Strawberry Gelatin
2 cups Ice Cubes
3 cups fresh Strawberries; rinsed, hulled, and sliced
2 small containers Whipping Cream
16 fresh Strawberries, whole or sliced (for optional garnish)

Directions
In a blender or food processor, combine the boiling water and gelatin. Cover and process until the gelatin is dissolved. Blend in ice cubes until partially melted. Add the strawberries and blend well. Pour the mixture into a serving bowl.

Meanwhile, whip the cream in a separate mixing bowl.  Fold the whipped cream into the strawberry-gelatin mixture. Chill the mousse for at least 2 hours prior to serving.

To serve, scoop the mouse into separate serving bowls and serve with two whole or sliced strawberries as a garnish, if desired.


from TeeterKat's Kitchen
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TeeterKat
Home Page
Art by PENNY PARKER
Green Pea Salad
Herb Pork and Apples
Roasted Green Beans
Idaho Potato Pie
Cheddar Cauliflower
Chocolate Macaroon Ring Cake
designed with Homestead
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Potato Delight

Courtesy of Billie Jo Riddle,
my friend from Aiken, SC

Ingredients
4 cups mashed potatoes
8 ozs. Cream cheese
1 large egg, beaten
2 Tables. Butter
A bunch of green onions
2 Tables. diced pimiento
1 Teas.  Salt
1/2 Teas.  Pepper

Ingredient
Combine potatoes, softened cream cheese and butter.  Add remaining ingredients and place in an oiled casserole dish.  Bake at 350 degrees for 45 minutes.  This will puff slightly as it bakes.  May be refrigerated or frozen and baked later.  Increase baking time accordingly. 


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Honey Roasted Pork Loin
Serves 2-3

Ingredients
2 pounds Pork loin (boneless)
1 tablespoon oil and 1 tablespoon butter
Salt and pepper to taste
1/2 cup Honey
1/4 tablespoon Orange juice
3 tablespoons Olive oil
1/2 teaspoon Thyme
3/4 cup Chicken broth

Directions
Preheat the oven to 350.
Place oil and butter in a roasting pan and heat until hot. Season the pork and place in the roasting pan. Brown on all sides. 

In a separate bowl, mix together the honey, juice, oil and thyme. Pour over the pork. Add the broth to the pan. Bake covered for 1 to 1 1/2 hours, or until meat breaks with a fork. Baste frequently. Uncover last 30 minutes for browning. Strain the pan juices into a sauce pan. Reduce until slightly thickened. Serve over the sliced pork.


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MARINATED LONDON BROIL
This page was last updated: February 1, 2013
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from TeeterKat's Kitchen
Roasted Green Beans
Roasted Green Beans
Roasted Green Beans
Roasted Green Beans
Roasted Green Beans
 
Bing Cherry Congealed Salad

Ingredients    
1 (16.5 ounce) can pitted Bing cherries,
drained, juice reserved
1 (8 ounce) can crushed pineapple, juice reserved
1 (6 ounce) package cherry gelatin
1 (3 ounce) package cream cheese
6 fluid ounces cola-flavored carbonated beverage
1 cup chopped pecans
Directions    
In a sauce pan, combine reserved cherry juice and pineapple juice to equal 1 cup. Bring to boil, add gelatin and whisk together. Remove from heat and add cream cheese and blend together until smooth.

Add cola and beat until mixture becomes fluffy. Fold in cherries, pineapple, and nuts. Pour into molded container, chill 6 to 8 hours or until firm.
 
Makes 6 to 10 servings

Steak Diane
Serves 2
Ingredients
2 (6 ounce) Beef tenderloin filets
1 Tablespoon Oil
2 Tablespoons Butter
2 Tablespoons Shallots, minced
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Brandy or Cognac
2 teaspoons Parsley, chopped
Salt and pepper to taste

Directions
Heat the oil in a skillet. Cook the beef to the desired temperature. Remove to a warm plate. Melt the butter in the skillet. Add the shallots and cook until soft. Add the Dijon and Worcestershire. Simmer for 2 minutes. Add the brandy and parsley. Cook for 1 minute. Serve over the steaks.

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Honey Lemon Sesame Asparagus

Steamed asparagus is tossed with a light buttery sauce of lemon and honey, then sprinkled with toasted sesame seeds. You can have this tasty side dish on the table in about 15 minutes.

INGREDIENTS:
1 pound fresh asparagus, washed and ends trimmed
1 Tablespoon sesame seeds
2 Tablespoons butter
1 Tablespoon fresh lemon juice
2 teaspoons honey

PREPARATION:
Steam asparagus over salted water until crisp tender. Meanwhile, toast sesame seeds in a dry fry pan over medium-high heat until lightly golden. Set aside.

Melt butter in microwave for 30 seconds. Whisk in honey and lemon juice.

Toss cooked asparagus with the honey lemon butter and sprinkle with toasted sesame seeds.

Yield 4 to 6 servings

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Butter Baked Rice

Ingredients
2 tsp. salt
2 c. water
1 c. long grain rice
1/3 c. butter
14 oz. can chicken broth
1/4 c. slivered almonds
1 tsp. garlic salt
1 tbsp. finely snipped parsley

Directions
Mix salt and water bring to boil. Pour water over rice and let stand for 1/2 hour. Rinse rice with cold water; drain well. Melt butter in skillet; add rice and cook over medium heat until butter is almost absorbed (about 5 minutes). Spread rice into a 1 quart casserole; sprinkle with garlic salt. Pour chicken broth over rice. Cover tightly; bake at 325 degrees for 45 to 50 minutes. Add parsley and almonds, fluff with a fork. Bake uncovered 10 to 15 more minutes.

NOTE: This can be made a day ahead. Prepare every thing as directed; refrigerate. When time to bake just add 10 minutes to time.

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Fresh Strawberry Parfaits

These eye-catching treats are beautiful and so easy to make!

Ingredients
3 cups ripe strawberries

1 pint whipped cream
1 pkg. Strawberry Danish Dessert
1 pkg.(6-oz.)vanilla instant pudding filling

2 cups milk
Directions
Wash, stem and slice berries into a bowl. Add sugar to taste and refrigerate at least 1/2 hour.

Make Danish Dessert according to directions for pudding. Cool completely.

Make vanilla instant pudding according to package directions, using only 2 cups milk. Let set 1/2 hour or longer. Then fold in 2/3 cup whipped cream and sweetened to taste.

Reserve the rest of the cream for topping.

Layer all ingredients in parfait glasses, beginning with strawberries, then vanilla pudding mixture and Danish dessert. Top with whipped cream and strawberries. Makes 6 parfaits.

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"Patches"
Mitzi & Muffin
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