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Tomato Spicy Sipper Avocado Soup Chili Corn Bread Warm Fruit Salad Mesquite Grilled Turkey Double Pumpkin Pie |
Tomato Spicy Sipper3 beef-flavored bouillon cubes 1 46 ounce can of tomato juice 2 teaspoons prepared horseradish 4 drops hot pepper sauce |
Preparation Instructions:
Simmering On Stove Top In large saucepan, combine ingredients; over low heat, simmer 10 minutes or until bouillon dissolves. Serve hot. Prepare In Microwave In 2-quart glass measure and combine ingredients. Heat on high power 12 to 14 minutes or until hot and bouillon dissolves, stirring after 6 minutes. Yield: About 1 1/2 quarts |
Avocado Soup3 cups chicken broth 1 cup half-and-half 2 large avocados, cut up 1 clove garlic, crushed 1 tablespoon chopped onion 3/4 teaspoon salt 1/4 teaspoon snipped cilantro 1 dash of black pepper |
Preparation Instructions:
Place 1 1/2 cups of the chicken broth and the remaining ingredients in a blender container. Cover and blend on medium speed until smooth. Stir remaining broth into avocado mixture. Cover and refrigerate until chilled, about 2 hours. Garnish with sour cream and paprika or avocado slices if desired. Yield: 6 servings (about 3/4 cup each) |
Chili Corn Bread1 1/2 cups corn meal 1/2 cup all-purpose flour 1/4 cup shortening or bacon fat 1 1/2 cups buttermilk 2 teaspoons baking powder 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon baking soda 2 eggs 1 can (4 ounces) chopped green chilies, well drained 1/2 teaspoon chili powder |
Preparation Instructions:
Bake In Oven Heat oven to 450 degrees. Mix all ingredients; beat vigorously for 30 seconds. Pour into greased round pan, 9 x 11 1/2 inches, or square baking dish, 8x8x2 inches. Bake until golden brown, 25 to 30 minutes. Yield: 12 servings |
Warm Fruit SaladSalad greens - any type 2 tablespoons margarine or butter 1/4 cup firmly packed brown sugar 2 apples, cut into slices 2 pears, cut into slices 1/2 cup chopped walnuts 1/2 teaspoon cornstarch 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 milk 4 oz. (1 cup) shredded Cheddar cheese |
Preparation Instructions:
Arrange salad greens on individual serving plates. Preparation On Stove Top In medium saucepan, melt margarine over medium heat. Add brown sugar, apples and walnuts. Sauté 5 to 8 minutes or until apples are crisp and tender. Add pears; toss to coat. Remove fruit with slotted spoon and arrange on salad greens. Stir in cornstarch, cinnamon, and ginger; cook mixture until smooth and bubbly. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Pour over fruit and sprinkle with cheese. Serve immediately. Prepare In Microwave In 3-quart microwave-safe casserole, melt margarine on High for 30 to 45 seconds. Stir in brown sugar. Add apples and walnuts: stir to coat. Microwave on High for 2 to 2 1/2 minutes or until apples appear warm. Add pears; stir gently. Microwave on High for 1 to 1 1/2 minutes or until pears are warm. Remove fruit with slotted spoon; keep warm. Stir in cornstarch, cinnamon and ginger until smooth. Gradually add milk. Microwave on High for 2 to 2 1/2 minutes or until mixture boils and thickens, stirring once halfway through cooking. Arrange fruit on salad greens. Top with sauce and sprinkle with cheese. Yield: 6 1 cup servings |
Mesquite Grilled Turkey3-pound boneless breast of turkey, thawed vegetable oil 1 tablespoon onion flakes 1 tablespoon garlic powder 1/2 teaspoon dried thyme leaves, crushed 1/4 teaspoon ground red pepper 1/4 teaspoon anise seed 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1 bay leaf, crushed |
Preparation Instructions:
Remove outer netting and wrapper - leave string netting on turkey. Prepare grill using a drip pan in the center of the grill that is slightly larger than the turkey. Place equal amounts of charcoal or mesquite on both sides of the drip pan. Open all dampers completely. Ignite charcoal; wait 20 to 30 minutes or until gray ash covers all coal. Brush turkey with oil. Combine remaining ingredients in cup and sprinkle over turkey. Place turkey on grill and cover with lid. A three pound turkey breast will take 1 to 1 3/4 hours to cook. When turkey is done remove from grill, wrap in foil and let stand 10 to 15 minutes. Remove netting from turkey and slice. Yield: 8 servings |
Double Pumpkin Pie4 ounces Cream Cheese, softened 1 tablespoon milk or half-and-half 1 tablespoon sugar 1 1/2 cups thawed Cool Whip Topping 1 prepared graham cracker crumb crust 1 cup cold milk or half-and-half 2 packages of Jell-O Vanilla Instant Pudding 1 can (16 oz.) pumpkin 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves |
Preparation Instructions:
Beat cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread in the bottom of crust. Pour 1 cup milk into another large bowl . Add pudding mixes. Beat with wire whisk 1 to 2 minutes. (Mixture will be thick.) Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer. Refrigerate for 4 hours or until set. Garnish with additional Cool Whip. Store leftover pie in the refrigerator. Helpful Hint: Soften cream cheese in microwave on High for 15 to 20 seconds. Yield: 8 servings |
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