Coconut Macaroons - Kristyn

Coconut Macaroons

Ingredients
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 egg white, whipped
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 (14 ounce) package flaked coconut

Directions

Preheat oven 325 degrees F. Line baking sheets with foil; grease and flour foil. Set aside.

In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.

Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.

Cabbage Rolls: Kristyn

Ingredients

• 2 cups Uncooked Long Grain Rice
• 1 whole Head Of Green Cabbage
• 1 Tablespoon Olive Oil
• ½ whole Medium Onion, Finely Diced
• 1 clove Garlic, Finely Minced
• ½ pounds Hamburger
• Salt And Pepper, to taste
• 1 can (14.5 Oz.) Tomato Sauce

Cook the rice according to package instructions. When done, set it aside.

Bring a large pot of salted water to a boil. Remove the core of the cabbage with a sharp knife and remove any damaged outer leaves. Add the head of cabbage to the boiling water. Once the leaves start to soften, use tongs to gently peel away the leaves, trying hard to keep each leaf whole. Blanch cabbage for about 5 minutes until leaves start to soften. Remove cabbage from the heat and strain in a colander.

To make the filling add olive oil to a large frying pan. Saute onion over medium high heat about 5 minutes, add garlic and cook for about 1 minute. Add the hamburger and cook until brown. Salt and pepper to taste.

Remove from heat and mix hamburger mixture with the cooked rice in a large bowl. The key to this dish is to really add flavor with salt and a generous amount of pepper to taste– don’t under season or you will have bland cabbage rolls…. not good. Season baby, season!

Once the cabbage leaves are cool you can add the filling. Use as many of the cabbage leaves as possible until you get to the center of the head of cabbage, where the leaves are white and too small to use. If desired, you can carefully cut away the large center vein from each leaf. Spoon the filling into each leaf and wrap like a package.

Place the rolls touching each other in a 9″ x 13″ casserole dish. Pour the can of tomato sauce over the top.

Cover tightly with foil. Place in a 325 degree oven for 2 hours or a 300 degree oven for 3 hours.

Serve warm.

Makes about 12 rolls.

Short Cut Lasagna: Kristyn

Short Cut Lasagna

Ingredients:
1 Box of Lasagna noodles
1 24 ounce bottle Prego Traditional Sauce (need sweeter sauce) *Use a larger bottle if you like your lasagna saucy. *When doubling the recipe, the 67 ounce bottle of Prego from Costco, it is perfect for making two pans
1 lb. Mild Italian Sausage or Hamburger (or 1/2 lb of each)
1 lb. shredded Mozzarella
1 pint Ricotta or cottage cheese
2 eggs, beaten
3/4 cup grated Parmesan cheese
2 tsp. dried parsley
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried basil
1/2 tsp. dried oregano

Directions:

Precook the Lasagna noodles al dente. Or buy noodles that don’t require precooking.

For the red sauce:
1. Brown the sausage and hamburger.
2. Add the Prego sauce
3. Simmer over low heat until until needed -if gets too thick add a little water to loosen it up.

For the ricotta layer, mix together:
2 beaten eggs
Two cups of Ricotta or cottage cheese
2 tsp. dried parsley
1/2 tsp. salt
1/2 tsp pepper
1/2 cup grated Parmesan cheese

In your pan layer:
A little sauce
Noodles
Cottage cheese mixture
Shredded mozzarella
Meat sauce
Noodles
Cottage cheese mixture
Shredded mozzarella
Meat sauce
Noodles
Cottage cheese mixture
Shredded mozzarella
Meat sauce
Top with remaining cheese, remaining Parmesan cheese, and sprinkle with 1/2 tsp. dried basil and 1/2 tsp. dried oregano

Cover pan with foil. Cook at 350 degrees for 1 hour.

CHICKEN AND BROCCOLI: Janice

CHICKEN AND BROCCOLI: Janice

4 large chicken breasts (cooked and cut)
1/4 cup butter
1/4 cup chopped onion
1/4 cup flour
1 teaspoon salt
1/2 teaspoon curry ( I add a little curry and taste )
4 oz mushroom (jar)
13 oz evaporated milk
10 oz broccoli
1 cup shredded Monterrey Jack Cheese

Directions
Sauté onions in butter and remove from heat
Stir in flour and spices
Drain mushrooms and reserve liquid (I don't like jar mushrooms. So I use the liquid, but I replace the jar mushrooms with real sliced mushrooms)
Add water to the mushroom liquid to make 1/2 a cup
Gradually add to flour mixture.
Blend in evaporated milk and mushrooms
Cook until mixture thickens (Stir)
Preheat oven 375
Layer chicken in a 13" X 9" pan. Put broccoli on top of chicken. Pour the sauce on top and add the cheese. Bake for about 20 min. or until golden brown and bubble.

Baked Custard

Ingredients

• 3 beaten eggs
• 1 1/2 cups milk
• 1/3 cup sugar
• 1 tsp. vanilla
• Ground nutmeg or cinnamon optional - Grandmom used nutmeg

Directions

• Combine eggs, milk, sugar and vanilla.
• Beat till well combined not foamy.
• Place 6 ounce custard cups or one 3 1/2 cup souffle dish in an 8X8X2 inch baking dish on an over rack.
• Pour mixture into custard cups or dish.
• Sprinkle with nutmeg or cinnamon.
• Pour boiling water into baking dish to a depth of 1 inch.
• Bake at 325 for 30-45 minutes for custard cups (50-60 minutes for dish) or until a knife inserted in center comes out clean.
• Serve warm or chilled.
• If desired loosed with a knife and invert onto a dish.

Apple Dumplings

Ingredients
1 1/4 cups sugar
1/2 tsp ground cinnamon
1/2 tsp nutmeg
2 tbsp margarine or butter
1 1/4 cups all-purpose flour
2/3 cup shortening
6 small apples, pears or peaches

Preheat oven 375
Syrup
Mix 1 cup of the sugar, 1/4 tsp. cinnamon, 1/4 tsp nutmeg and 1 3/4 cups water
Bring to a boil and reduce heat - simmer for 5 minutes then remove from heat
Stir in margarine

Pastry
Mix flour and 1/4 tsp salt
Cut in shortening till coarse crumbs form
Add 6-8 tbsp water, a little at a time, mixing till moistened
Roll into 18X12 inch rectangle; cut into 6-inch pieces

Peel and core apples or pears (for peaches, halve and pit)
Place one fruit on each pastry square.
Combine remaining sugar, cinnamon and nutmeg. Sprinkle over fruit
Moisten edges of pastry; fold corners to center atop fruit.
Pinch to seal
Place in a 11X7X1 1/2 inch baking pan
Pour syrup all over
Bake 375 for about 45 minutes or until fruit is tender and pastry is brown
Serve with ice cream
Serves 6

Old Fashioned Brownies

Ingredients
2 squares unsweetened chocolate
1/2 cup butter
1 cup granulated sugar
2 eggs
1 tsp vanilla
2/3 cup flour
1/4 tsp salt
1/2 tsp baking powder
1 cup chopped nuts - optional

Directions
Preheat oven to 325.
Melt chocolate and butter in double broiler
Stir in sugar and then beat in eggs and vanilla
Combine flour, salt, and baking powder into chocolate mixture
Add nuts and spread into a buttered 8X8 pan
Bake 25 minutes
Cool and cut into squares

Can be doubled and spread into a greased 9X13 inch pan. Bake 25-30 minutes