Recipes

[Dawn Russell]

I ask you for help! I am so tired of the same old receipes. I thought it would be fun to share. Post your favorite easy recipe, and give everyone something new to try!

[Dawn Russell]

Crescent Tacos

1 can refrigerated crescent rolls
1 lb ground beef
1 package taco seasoning mix
Lettuce
Tomato
Sour cream
Shredded cheddar cheese
Taco sauce

Preheat oven to 375. Spray a cookie sheet with Pam. Take the crescent rolls and place on cookie sheet in the shape of a circle, large ends toward the middle, points pointed out (like a sun). Brown ground beef, drain, and prepare according to taco mix directions. Place beef on the large end of crescent rolls, and place some cheese on top. Fold the points inward. Bake for 12 minutes or until crescents are lightly browned. Top with lettuce, sour cream, tomato and taco sauce. Can add more cheese to top, if desired.

[Bea S.]

GINGER CHICKEN THIGHS:
Mix together 6 tablespoons dry vermouth, 6 tablespoons BLACK OR DARK soy sauce, 6 tablespoons brown sugar.
Heat ¼ cup corn oil in large frying pan over medium heat. Add 12 broiler-fryer chicken thighs, skin side down. Add 6 slices ginger root, ¼ inch thick, 1 inch wide and 1½ inches long. Brown chicken on all sides. (Low to low medium heat is recommended)
Remove oil from frypan leaving only 2 Tablespoons. Pour seasoning mixture over chicken. Cover and cook about 7 minutes or until sauce is thickened and fork can be inserted in chicken with ease. Does not matter if you leave on stove and let it braised a bit longer.
Stir and mIx well. Remove ginger. If desired, sprinkle 1 stalk green onion, cut 2 inches long and shredded, over chicken. Makes six servings.

This dish can be made the night before or in larger quantities. Reheats well in microwave. In fact, I think it taste better the second day.

[Bea S.]

POPPY SEED DRESSING:
1/3 cup honey
1 Teaspoon sea salt (or regular)
2 Tablespoon white wine vinegar
1 Tablespoon prepared mustard
¾ cup salad oil
1 Tablespoon finely chopped green onions
1 Tablespoon poppy seeds

[Bea S.]

ORIENTAL SHRIMP SALAD
1-1/2 Cup Sliced celery
1/4 Cup onions
1/8 Cup sliced water chestnuts (optional)
1/2 Cup salad oil
3 Tbl sp white wine vinegar
2 teasp curry powder
1 Tbl sp soy sauce (regular)
1 teasp salt
1/2 teasp celery seed
1/2 teasp sugar
1/2 package frozen small green peas UNCOOKED
1 – 7 oz package instant rice, cooked (about 3-1/2 cups cooked)
2 lb fresh cooked bay shrimp
1/2 Cup toasted almonds

Mixed first 10 ingredients for dressing. Mix with cooked rice, frozen and shrimp. Let stand for 6 to 8 hours, turning occasionally with fork to be sure dressing mixes well. Sprinkle toasted almonds on top just before serving. Serves 8

Make sure to pat dry shrimp. Do not rinse peas.

[Bea S.]

ASPARAGUS CRAB DIP
1-1/2 bunch asparagus, cooked well and chopped. Use tips only.
1 Lb crab meat (don’t use imitation)
6 Tablespoon seasoned bread crumb
1/2 teaspoon white pepper
1/2 Tablespoon dill weed (sometimes I use celery seed – milder flavor, most prefer dill)
1 Cup mayonnaise

Served with thin, hard cracker (never use saltine)

[Bea S.]

CHEESE TOAST
1 Cup shredded white cheddar cheese
1 Cup mayonnaise
1/2 Cup grated onion
3 to 4 drops of Tabasco sauce
Sandwich bread (1/2 small loaf - I prefer white bread – double for whole loaf)
Mix first four ingredients. Spread over bread. Heat at 325 deg. 5 to 10 minutes until top is golden brown. Temperature and cooking time may vary depending on oven. Cut each slice of bread into 4 wedges.
Sometimes I cut the bread into wedges first.

[Bea S.]

FESTIVE MEXICAN VEGGIES
1 can (15 ounces) white corn, drained
1 can (15 ounces) yellow corn, drained
1 can (15 ounces) black beans, drained
1 Cup diced (1/4 inch) seedless (hothouse) cucumber
1 ripe plum tomato, cut into 1/4 inch pieces
4 scallions, thinly sliced
1 Cup diced (1/4 inch) green bell pepper
2 Tablespoon chopped flat leaf parsley
1/2 teaspoon minced garlic
1/3 cup olive oil
2 Tablespoon red wine vinegar
1 teaspoon sugar
1/4 teaspoon dry mustard (like Colmans)
1/4 teaspoon curry powder
Salt and pepper to taste.

Combine the corn, beans, cucumber, green pepper, tomato, scallions, parsley and garlic in a large bowl. In another bowl, whisk together the remaining ingredients. Toss with vegetables. Refrigerate, covered, for 4 hours for the flavors to blend.

From Audree Jean Boylan (Brooklyn, Michigan)

[Bea S.]

SUPER EASY NAUCHOS - IDEAL FOR SAILORS
2 Lb of Velvetta
1 Large can of peeled tomatoes, drained and mashed well
2 Tablespoons of dried onions
1-1/2 can diced green chili
Put everything in a chaffing dish and heat. Or over stovetop with very low heat but must watch over and stir constantly.
Served with any kind of chips.

[Susie]

Yum ,, Thanks !!

[Dawn Russell]

Bea, keep them coming! So far, everything sounds yummy!

[Bea S.]

Thai Chicken Salad - Thai Chicken Salad

[Bea S.]

CHICKEN SALAD WITH FUJI APPLES.
2 Cups of chicken, cooked (I like baked chicken breast but cooked chicken from deli OK)
6-7 celery stalk
1 medium size carrot, peeled and diced finely (1/8" squares)
6 eggs, boiled and chopped in big chunks
2 cups of raisins
3/4 cup peanuts (or walnuts)
2 Fuji apples, large and diced (1/2" squares)
2 Cup of mayonnaise (use light if preferred)
salt and pepper to taste
Spoon on top on some lettuce. Serves 4 easily.
Feel free to vary the recipe depending on what you have in the refrigerator. Easy to adapt for 1 or 2 servings. Refrigerate well.