Recipes and Comments
Sylvia your Lemon Jelly sounds so yummy!
thanks for sharing!
posted in a newsletter several years ago
and was instantly famous!
seedless grapes (red or green or a
1/4 - 1/2 cup sugar
(adjust to taste)
8 oz sour cream
8 oz cream cheese (softened)
1 cup walnuts or pecans,
1/2 - 1 cup light brown sugar
(adjust to taste)
Wash and stem grapes; drain. In large
mixing bowl, combine sugar, sour cream,
cream cheese, and vanilla till smooth.
Pour over grapes; mix till thoroughly
combined. In separate bowl, mix nuts and
brown sugar together. (I use the maximum
amount of brown sugar, because I love
the mix of the flavor with the
sweet/sour of the grapes.) Pour grape
mixture into serving dish; sprinkle top
with sugar and nut mixture. Chill and
serve. This recipe makes a very large
portion (suitable for a family gathering
of 20 or possibly more, depending on
appetites). Recipe may be halved. Keeps
well in refrigerator for several days
(if it lasts that long).
Warning: This stuff is addictive!
The last few times I've made it, I've
bypassed many of the meats and carbs and
all the chocolate desserts...and ate
this till I was ready to pop. from
Frances in Wesley Chapel, Fl in the
7/30/2006 newsletter Page 1 Chris in NM
It is almost that time again.
Apple Crisp Recipe
– my way!
10 cups thinly sliced
1 cup white sugar
tablespoon all-purpose flour
teaspoon ground cinnamon
water – ONLY if not frozen!!!*****
1/4 tsp. nutmeg
1 cup quick-cooking
1 cup all-purpose flour
packed brown sugar
1/4 teaspoon baking
1/2 cup butter, melted
Preheat oven to 350
degrees F (175 degree C).
the sliced apples in a 9x13 inch pan.
Mix the white sugar, 1 tablespoon flour
and ground cinnamon together, and
sprinkle over apples. Pour water evenly
Combine the oats, 1 cup
flour, brown sugar, baking powder,
baking soda and melted butter together.
Crumble evenly over the apple mixture.
Bake at 350 degrees F (175 degrees
C) for about 1 hour.
Oh my gosh,
this is delicious! I have never had such
a delicious apple crisp! I will never
search for another recipe! I fixed this
for my large, picky family for
Thanksgiving. There were no
leftovers!:-) Here's what I changed. I
made 2 batches. In one, I added 1/4 cup
of water rather than 1/2 cup. That was
perfect. In the other batch I didn't add
any water at all, and it was a little
drier than I like. So cut the water in
half. Also, I tossed the apples in the
cinnamon and sugar mixture, and I added
some nutmeg to that mixture. I think
that's what made the apples soooo
perfect. Lastly, I doubled the crust
recipe and put a layer on top and on
bottom. Yum!!! I used 6 large Granny
Smith's. I won't change a THING about
this recipe next time I fix it, which if
my family has anything to say about it,
will be tomorrow!:-) 11-13-06 I made
this again for like the 5th time. It's
still good, but I think next time I will
try to cut the butter into the crust
rather than melt it. My crust is never
"crumbly" like I like on a crisp recipe.
Still a 5-star no doubt!!! Tasted
wonderful. I followed the directions
exactly this time, but in the future I
will make the following changes: cut the
amount of water in half, double the
topping and add 1/4 teaspoon of nutmeg.
You may need to increase the cooking
time as mine was not done in 45 minutes.
Great recipe though!
add no extra water if the apples are
frozen, way too much liquid! I also did
not add a crust to the bottom. I
probably will next time! Chris in NM
These were for the Aug.
For Sylvia in
Scotland I generally use General Mills
all purpose flour from our grocery. It
has always been just right and since I
don't bake anymore a 10 lb. bag lasts a
while. I do put it in a sealed heavy
plastic container to keep bugs out!
Chris in NM
Brussels Sprouts with
Bacon and Mushrooms Recipe
1 pound Brussels sprouts
4 pieces of bacon
2 cloves garlic,
1/4 cup red
Tamari - soy sauce
bacon according to my Oven Baked Bacon
recipe. Save the fat that renders off.
Cut the Brussels sprouts in halves and
rinse well. Slice the mushrooms finely.
Bring a sauté pan to medium heat with
about 2 tablespoons of bacon fat. Add
the garlic and mushrooms and cook for 2
minutes. Add the Brussels sprouts, cover
the pan, and reduce the heat to low.
After a few minutes, add the red wine.
They’ll need to cook over low heat for
about 25 minutes and you’ll need to
occasionally add some water to the pan.
Remember to keep the pan covered. When
the sprouts are very tender, sprinkle
with tamari and stir well. Chop the
bacon finely and mix it into the dish
just before serving. serves 2 - 4 These
are awesome! A good friend and HS
classmate gave this to me. Chris in NM
Scalloped Tomatoes Recipe
T & T
1 (2 1/2
pound) can tomatoes
1 small onion
1/4 cup butter
cups dry bread cubes
1/2 cup brown
1 teaspoon salt
in butter. Add bread cubes and sugar,
cook slowly. Stir in tomatoes and
seasoning. Place mixture in buttered
shallow pan and bake 45 minutes in
medium oven (350 degrees).
halved the recipe since there is only 2
of us. I also added 1 (4 oz.) can
drained mild green chilies. Chris in NM
Celebration Green Beans – T & T
1-1/2 pounds fresh green beans,
trimmed – I didn’t use this much
tablespoons canola oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup sliced
1 garlic clove, minced
2 tablespoons dry
bread crumbs - plain
grated Parmesan cheese
beans in a steamer basket; place in a
saucepan over 1 in. of water. *Bring to
a boil; cover and steam for 7-8 minutes
or until crisp-tender. Transfer to a
2-qt. baking dish coated with cooking
spray. Combine the oil, vinegar, salt
and pepper; drizzle over beans and toss
to coat. Set aside. In a small skillet,
sauté onion and garlic in butter until
tender. Remove from the heat; stir in
bread crumbs and cheese. Sprinkle over
beans. Sprinkle with paprika if desired.
Bake, uncovered, at 350° for 18-22
minutes or until topping is lightly
browned. Yield: 8 servings. From Taste
of Home * I didn’t steam the beams first
because I figured it would make them too
mushy after baking, so just mixed it
all, after sautéing the garlic and onion
and continued with the rest of the
recipe. This was very good! I served it
with Jagerschnitzel and German bread
dumplings. Chris in NM
This is our dinner tonight!
Chris's Taco Salad Recipe
T & T
1 lb. ground beef
corn tortilla chips - amount you want
lettuce leaves - amount you want
tomatoes - diced
2 c. shredded
1/2 c. chopped onion
1 can refried beans - heated
dry taco seasoning
3/4 c. water
can sliced ripe olives, drained
salsa - if needed or wanted
In a large skillet
over medium high heat, saite the ground
beef for 5 to 10 minutes, or until well
brown. Drain excess fat. Add the dry
taco seasoning and 3/4 c. water and stir
till well blended. Layer lettuce, chips,
beans, meat, onion, olives, cheese then
dollop sour cream on top. You may add
salsa to the plate before the cheese and
sour cream. Eat!
Chris in NM.