Cookie, Dessert, Recipes
Ingredients3]Eggs 2]Tes.Extra vanalla 4]Cups flour
3]Cups suga 4]Cups peanutbutter 1]pinch salt
1]Pinch bakeingsoda 2/1]Grease 1]Cup butter
1/2]Cup milk.
Preparation:
Roll them and put them in the pan and take a fork and put fork sign in it so it can be flat not real flat just a little then make sure you had grease the pan put the in their and then in the oven make sure the oven is on 350. Thank You.
Appetizer, Bread, Recipes
Ingredients5-7 Cups Flour
1 tbsp Baking Powder
2 cup cooking oil (your choice)
1 cup water
Preparation:
Mix flour, water, baking powder and couple teaspoons of oil in a bowl, then knead into dough.
Heat oil in a frying pan until very hot!
Roll dough in to flat, tortilla-shaped slices.
Place dough into hot oil, turn after about 1/2 minute.
Bread will puff up quickly in the hot oil, remove when it starts to brown.
Appetizer, Recipes, Seafood
IngredientsSHELLS:
3 oz. cream cheese, softened
1/4 lb. butter, softened
1 1/2 c. flour
QUICHE MIXTURE:
30 sm. fresh shrimp, steamed and peeled
1 extra lg. egg, beaten
1/2 c. heavy cream
1 1/2 tbsp. brandy
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dried dill, or 1 1/2 tsp. fresh dill
1 2/3 oz. Gruyere or Swiss cheese
Preparation:
Preheat oven to 400 degrees. Combine the cream cheese and the butter, beating until smooth. Add flour and mix well. Shape dough into 30 1-inch balls. Place in lightly greased 1 3/4-inch muffin pans; shape into shells. Prick bottom and sides of pastry shells with fork. Bake at 400 degrees for 5 minutes. Let cool in pan on wire rack. Preheat oven to 350 degrees. Place 1 shrimp in each shell. Combine egg, cream, brandy, salt, pepper and dill, dividing evenly among shells, about 2 teaspoons each. Slice cheese into 30 small triangles and place one on each appetizer. Bake at 350 degrees for 20 minutes, or until set. Cool, remove from tins; freeze in foil. To reheat, place frozen appetizers on baking sheet. Bake at 375 degrees for 7-10 minutes
Bean, Dinner, Recipes
Ingredients8 lb. navy beans
3 lb. hot dogs, cut up
1/2 c. salt
1 c. Brown sugar
1 c. Karo dark syrup
4 qt. tomato juice
2 qt. water
1/2 tsp. red pepper
1 tsp. cinnamon
1 tsp. mustard
Preparation:
Soak beans overnight.
Cook until nearly done.
Boil tomatoes and seasoning with a little cornstarch for thickening.
Put hot dogs and beans in a cooker and fill with tomato mixture.
Seal and cook 1-1/2 to 2 hours.
Appetizer, Recipes, Seafood
Ingredients1/2 lb. shrimp, cleaned, deveined
5 water chestnuts
1 egg
1 tsp. sherry
Dash pepper
Oil for deep frying
4 scallions
1 1/2 tsp. cornstarch
1/2 tsp. salt (optional)
4 slices white bread
Preparation:
Mince shrimp, water chestnuts and scallions. Beat egg lightly. Mix minced ingredients and egg with cornstarch, sherry, salt and pepper. Blend well. Spread shrimp mixture evenly on bread. Cut into 4 triangles. Heat oil to smoking. Place bread, shrimp side down, on a slotted spoon, then gently lower into oil. Reduce heat slightly and deep fry a few pieces at a time until bread is golden brown. Turn each piece over and fry a few seconds more. Drain on towels. Serve with Duck Sauce and hot mustard. May be frozen and reheated in toaster oven. Excellent appetizer.
Appetizer, Recipes, Seafood
Ingredients1 can tomato soup
1 (8 oz.) pkg. cream cheese
1 c. mayonnaise
4 tsp. minced or dried onions
1 envelope Knox gelatin (soften in 2 tbsp. water)
2 small cans shrimp (chopped up)
Preparation:
Heat soup and cheese over medium heat. Slowly stir until smooth. Put gelatin in 2 tablespoons water and stir in. Cool. Add remaining ingredients.
