Recipe

Many Simple Recipes Recipe

	Twill10 / All my dishes 2 months ago Many simple recipes Prep:1m Cook:1m Servings:12	Twill10
	many simple recipes

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mjcmcook

Ingredients

Cake Cornbread

1- 9 0z. Box corn muffin mix ( I used jiffy Mix and I have also used the regular cornbread mix)

1- 9 0z. Box yellow cake mix

Prepare corn muffin mix by directions on box. set aside.

Prepare the cake mix in another bowl by the directions.

Mix the two batters together and mix well, pour into a 9x12x2 inch pan.

Bake at 350 for 30 to 35 minutes or until a toothpick comes out clean after being inserted into cornbread. Serve with honey butter.

I have used half a box of the jiffy yellow cake mix and a box and a half of the jiffy corn muffin or cornbread mix.

Hash brown Casserole

Ingredients:

2 lbs. frozen hash browns (thawed)

1/2 cup butter, melted

1 can cream of chicken soup

1/2 cup chopped onion

2 cups shredded cheddar cheese

1 tsp. salt

1/4 tsp. pepper

Preheat oven to 350. defrost hash browns. Combine next 6 ingredients, and mix gently.

Spray a 3 quart baking dish with butter flavored Pam.

Put mixture in baking dish, cover with foil and bake for 35 minutes. Remove Foil and and bake 10 more minutes or until done.

Imitation Crab Salad

2 lbs. imitation Crab meat.

1/3 cup sliced green onions or celery your choice. ( I use the celery and chopped it very small)

1/2 cup mayonnaise.

Chop meat into small pieces ( I use my hands and tear the meat apart, carefully shredding the meat).

Prepare your Crab meat. Wash onions or prepare celery. Combine all ingredients and refrigerate for a couple of hours before serving. Goes well as a dip or salad.

Pepper Pesto

I have used this with grilled chicken and it is very good.

2 large sweet red or yellow peppers.

!/2 C. grated Parmesan cheese

1/4 C. pine nuts or almonds

2 small cloves garlic, cut in half

1/4 tsp. salt

1/4 tsp. white pepper

1/2 C. olive oil

1/2 to 3/4 C. chicken broth

Place whole peppers on their sides on a baking sheet. Bake at 500 degrees for 20 minutes

or until skin is black and charred. Transfer peppers immediately to a paper bag and seal.

Refrigerate for 10 minutes or until cooled (you can also fire roast if you have a gas stove).

Peel and seed peppers, discard seeds and charred skin.

In a food processor add peppers, cheese, pine nuts or almonds, garlic, salt and white pepper. Put top on processor and blend until smooth. With processor running pour oil through chute in a slow, steady stream until combined. Add chicken broth and pour into a sauce pan. Heat completely. Makes 2 cups.

This can also be used as a spread for a nice sandwich. An appetizer on a toasted slice of bread or cracker with a small slice of meat. And I have also seen people use it mixed with pasta like an entree or salad. Take it and make it yours it is different and tasty.

Pork Chop Sauce

I have another recipe like this, but I use Dijon mustard instead of the marmalade and a dash of cinnamon. You can also put in some orange juice or lime and grill Salmon with it.

1/4 C. honey

1/4 C. Sweet orange marmalade

1/2 tsp. dry mustard

Mix all ingredients together, heat and serve over pork or other meats.

Cucumber Salad

(serves 7 to 8)

1- 32 oz container plain yogurt

2-cucumbers, diced

1 tbsp. fresh dill

1 bunch green onions. chopped

salt to taste

In a medium-size mixing bowl, combine yogurt, cucumbers, dill, green onions , salt and serve chilled.

A little variation on this: I have used sour cream and some honey or salad dressing to get a balanced flavor. It will not be too sweet or sour and then add thin sliced white onion instead of the green onion.

A balanced flavor is one that you taste in the middle, towards the back of your tongue and it says just right for me. This is the secret to creating a good tasting dish. That's all I have tried to achieve when cooking, balanced flavors.

Directions

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Comments

mjcmcook 1 month, 1 week ago said:
~HELLO~
Thank-you so much for taking the time to
share all this "5"FORK!!!!! information~
I especially like the recipe for the
'Cake Cornbread'~
~*~mj~*~

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