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Here are some recipes that I enjoy cooking and my family enjoys eating. I hope you will get as much enjoyment out of these
recipes as I do.
| Classic Potato Salad |
| 5lbs potatoes, peeled |
| 6 eggs, hardboiled |
| 6 green onions, diced |
| 1 large pickle, diced |
| 1-1/2 cup mayonnaise |
| 1 teaspoon mustard |
| salt and pepper to taste |
Dice potatoes into bite size cubes. Place potatoes in a Dutch oven and
cover with water. Bring to a boil; cook until tender, about 20
minutes. Meanwhile, cook the eggs for 10 minutes and cool. Drain
potatoes; cool slightly. Combine potatoes, eggs, mayonnaise, mustard,
green onions, pickles, and salt and pepper. Mix well. Cover and
refrigerate for at least 2 hours
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Shrimp Fried Rice |
| 3 cups rice, cooked and cooled |
| 1 cup shrimp |
| 2 carrots, shredded |
| 4 eggs, scrambled |
| 5 green onions, diced |
| 1 teaspoon sesame seed oil |
| salt and pepper to taste |
Cook rice and let cool. In a deep pan, saut� rice with carrots and
green onions. Toss in shrimp and scrambled eggs. Add the sesame seed
oil and the salt & pepper. Mix well.
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Lemon Chicken with Broccoli |
|
6 boneless chicken breasts |
|
3 teaspoons cooking oil |
|
3 cups broccoli, cut up |
|
3/4 cup mushrooms, chopped |
|
2 cans cream of chicken-mushroom soup |
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1 cup water |
|
7 slices muenster cheese |
|
salt and pepper to taste |
Pound chicken breasts on both sides until very thin. Salt and pepper
the chicken according to taste. Saut� chicken breasts in the oil on
medium heat until browned on both sides. Mix soup and water together, add
to the chicken. Layer the broccoli and mushrooms on top of the
chicken. Simmer on low heat, covered until vegetables are tender.
Lay cheese slices on top of vegetables. Cover and simmer again until
cheese is thoroughly melted. Serve over steamed rice.
German Chocolate Cake
|
| 1 German or Swiss cake mix (as per instructions on box) |
Coconut-Pecan Frosting
|
| 3 egg yolks |
| 1 cup evaporated milk |
| 1 cup sugar |
| 1/2 cup margarine or butter |
| 1 teaspoon vanilla |
| 1-1/3 cups flaked coconut |
| 1 cup chopped pecans |
Mix sugar, milk, margarine, egg yolks and vanilla in 1-quart saucepan.
Cook over medium heat, stirring occasionally, until thick, about 12
minutes. Stir in coconut and pecans. Beat until frosting is of
spreading consistency.
Empanadillas
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Dough
|
| 2 cups flour |
| 1/3 cup oil |
| 1/3 cup warm water |
| 1 teaspoon sherry vinegar |
| 1 teaspoon salt |
Filling
|
| 1 pound ground beef, drain the grease |
| 1-1/2 cup green pepper, chopped |
| 1 onion, chopped |
| 1 tomato, diced |
| 16 olives, diced |
| 1/4 cup tomato sauce |
| 1 teaspoon cilantro, chopped |
| Adobo seasoning to taste |
| 1 package Sazon seasoning |
Egg Wash
|
| 1 egg |
| 1 teaspoon water |
Mix ingredients for dough, let stand covered for 30 minutes.
Saut� filling ingredients. Beat together 1 egg and 1 teaspoon water in a
small bowl. Set Aside. Divide dough into 16 pieces. Oil 2
baking sheets. Roll out each piece of dough into 4-inch circles. Add
1 large tablespoon of filling. Brush edge with egg wash, close, press
edges together with fork. Place on baking sheet.
Place 8 turnovers on each baking sheet. Brush with egg wash.
Bake for 30 minutes. (Note: Empanadillas can also be fried in hot
vegetable oil until golden brown.)
Chicken Divan
|
| 1 chicken, boiled |
| 2 heads of broccoli, cooked & chopped |
| 2 cans of cream of chicken/mushroom soup |
| 3/4 cup mayonnaise |
| 1 stick of margarine |
| 1 loaf of bread, cubed |
Cook chicken and and remove the meat from the bones. Cut up the chicken
into bite size pieces. Cook the broccoli until tender, then chop it
up. Mix the 2 cans of soup with the mayonnaise in a small bowl. Cut
up the bread into cubes.
Assembly: Layer the broccoli in a 9x13 pan. Place the chicken
on top of the broccoli. Spread the soup mixture on top of the
chicken. Place the bread cubes on top.
Melt the butter, pour over the bread.
Bake in 350 oven for 40 minutes or until the bread is golden brown.
Check back for more recipes at a later date.
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