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Post by liddie on Jan 17, 2006 15:56:43 GMT -5
V 8 JUICE
15 lb Ripe tomatoes; chopped 2 c Celery; chopped 3 lg Onions; chopped 3 Cloves garlic; Minced/mashed 1/4 c Sugar; or to taste 2 tb Salt 3/4 ts Pepper 2 ts Prepared horseradish 1/3 c Lemon juice Worcestershire to taste
Over medium high heat bring the vegetables to a boil and boil gently for about 20 minutes. In a covered blender (food processor) and a portion at a time process until smooth. Strain and discard pulp.
Add seasonings and bring to just under boiling if canning, or chill and freeze.
Yield about 6 quarts.
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Post by liddie on Feb 12, 2006 17:26:09 GMT -5
SLOW COOKER LASAGNA 1 pound ground beef 1 large onion, chopped 2 cloves garlic, minced 1 (29-ounce) can tomato sauce 1 cup water 1 (6-ounce) can tomato paste 1 teaspoon salt 1 teaspoon dried oregano 8 ounces lasagna nookles 4 cups shredded mozzarella cheese 1 1/2 cups cottage cheese 1/2 cup grated Parmesan cheese
Cook grond beef, onion and garlic in a large skillet. Cook over medium high heat until ground beef is browned and crumbly, about 8 minutes, drain. Add tomato sauce, water, tomato paste, salt and oregano and mix well.
Spoon one-fourth of the ground beef mixture into a 5-quart slow cooker. Layer one-third of the noodles over the ground beef mixture, breaking the noodles as needed.
Combine mozzarella, cottage cheese and Parmesan in a medium bowl and mix well.
Layer one-third of the mozzarella mixture over the noodle layer. Repeat noodle and mozzarella layers twice. Top with the remaining ground beef mixture. Cook, covered, on Low until the noodles are tender, about 4 to 5 hours.
Ground beef varies in its moisture content, and if the lasagna is still soupy after cooking, just uncover the slow cooker and let the mixture cook for 30 minutes longer which allows some of the moisture to evaporate.
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Post by liddie on May 16, 2006 17:44:48 GMT -5
Banana Pudding ~ From Scratch
Description: My mother used this recipe and she would double or triple it. Instead of using a 9 x 9 pan, she would put it in a very large oven safe "mixing" bowl. This was the favorite dessert of her children and their families. She always cooked this when they visited
Ingredients: 1 cup sugar 1/2 cup all-purpose flour 1/2 teaspoon salt 2 cups milk 1 teaspoon vanilla extract 1 tablespoon butter 4 egg yolks 1 box of vanilla Wafers 4-5 ripe bananas 4 egg whites, at room temperature 5 tablespoons sugar 1/4 teaspoon cream of tartar 1/2 teaspoon vanilla extract
Directions: Preheat oven to 375°F.
Line the bottom of a 9x9-inch baking dish with a layer of vanilla wafers. (This recipe will not use the whole box, so you may snack along the way, but don't get carried away.)
Peel the bananas and slice into 3/8-inch rounds; Cover the banana slices with plastic wrap to keep them from darkening, and quickly make your pudding.
Combine the sugar, flour and salt in bowl, mix well, and set aside. In a heavy saucepan, beat egg yolks well (just use a fork or a whisk, but beat well). Over medium heat, add the flour mixture to the egg yolks, alternately, with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when mixture begins to thicken, add butter, continuing to stir to prevent scorching. When the mixture reaches pudding consistency, remove from heat.
Place a layer of banana slices in the baking dish on top of the vanilla wafers. Pour, spreading as necessary, half of the pudding over the wafers and banana slices. Put down another layer of vanilla wafers and another layer of bananas, and cover with the remaining pudding.
For the meringue, beat the egg whites with an electric mixer until they form soft peaks. Add sugar, a tablespoon at a time, and cream of tartar, and beat until stiff peaks are formed. Fold the vanilla into the meringue, and spread the meringue over the pudding.
Place in a preheated 375°F oven and bake until browned, 12 to 15 minutes, depending upon your oven.
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Post by James Davis on Mar 8, 2013 23:26:50 GMT -5
It is great to see Liddie's recipes have had nearly 2000 hits! Liddie would be honored.
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