Author: Pamela
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Amaretto Fruit Salad
This is my version of my Mother’s 5 Cup Fruit Salad. I was out of coconut and had the Keebler Coconut Dreams in my pantry so I decided to chop them up and give them a try. I think the chocolate coating on the cookies is why this dish is a hit with my family.…
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Quick Linguine with Sun Dried Tomato Sauce
Do you have those day’s when going home from work and having to cook supper seems like an impossible task? Keep these ingredients on hand and you can have this prepared in about 25 minutes. Add a salad and bread and you have a terrific meal for your family. Directions: Prepare linguine according to package…
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DIY: Sylvia’s Perfect Pie Crust
I have never been able to make a decent pie crust until I tried this recipe from Ree Drummond, The Pioneer Woman. When I saw her make this on her show, I immediately printed it and added to my collection. And, I am happy to report, when I tried the recipe it turned out wonderful.…
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Artichoke Chicken
If you like Artichoke Dip, you will LOVE this dish…… Directions: Preheat oven to 350 degrees. Place chicken breast between two layers of waxed paper and pound to flatten. Put chicken in a single layers in a 9×13 inch baking dish sprayed with cooking spray. Overlap if necessary. Combine other ingredients and spread evenly over…
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Pear Strudel
We have a pear tree in our front yard that bear’s an abundance of fruit each and every year. I freeze and can most of the fruit so I can prepare dishes throughout the year. This dish is adapted from an apple strudel recipe that I found in Dr. Weil’s and Rosie Daley’s recipe book…
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Baked Artichoke Dip
Directions: Blend all ingredients in food processor. Pour into baking dish, bake 350 degrees for 30 minutes. Serve with crackers. Note: When I don’t have time to bake this dish, I add one package of Zesty Italian Dressing mix to ingredients; blend in food processor and serve cold.
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Pear Crumble
Directions: Preheat oven to 350 degrees. Melt butter in large skillet; add maple syrup, cinnamon and lemon juice. Add sliced pears and stir; saute over medium heat for 3-5 minutes or until pears are tender.Mix the cornstarch with the water together in a small bowl until pasty. Stir into the pears, and simmer, covered on low…
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Perfect Steak
This is another note I cut out of a magazine years ago and posted in one of my cooking journals for reference at later dates. Unfortunately I did not cut out the name of the writer. Instant-read digital meat thermometers are the best way to accurately gauge the internal temperature of a steak or roast. Remove…
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Italian Vegetable Soup
Directions: Remove roots, tough outer leaves from leeks, leave 4 inches of dark leaves. Split in 1/2 lengthwise, wash well. Slice thinly, set aside. Saute carrots in hot oil in Dutch oven until tender crisp. Add leeks, saute 5-8 minutes. Stir in zucchini and next seven ingredients. Stir well, bring to a boil, add pasta.…
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How-To: Roasted Bell Peppers
Many recipes call for roasting peppers to remove the skin and intensify the flavor of the vegetable. To roast peppers, place them whole on a large baking sheet. Bake at 500 degrees for 20 minutes or util the skin is blackened and charred. Immediately place the peppers in a paper bag, and seal the top. Refrigerate the…
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Parmesan Chicken
This is my go-to recipe when I want to invite company over, but don’t have much time to cook. It is great served with rice or mashed potato’s and our Orange Walnut salad. Directions: Mix Parmesan cheese, Italian bread crumbs, and garlic salt. Roll chicken breast in this mixture to coat both sides. Place in…
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McLarty’s Punch
If you are looking for a wonderful punch to serve at your next gathering, this is by far the best punch recipe in my collection. I call it “McLarty’s Punch” named after the beautiful lady who shared this recipe with me many years ago. Directions: Heat sugar and water to dissolve sugar Add frozen…