Terry's Recipes

Merry Christmas

2014-12-25T18:42:00.001-08:00

Corn Sticks

2014-12-19T08:22:00.001-08:00

2 cups of biscuit mix
one 8 ounce can of cream style corn
Melted butter
2 tablespoons of minced green onion

Mix biscuit mix, green onions and cream style corn.
Place dough on floured surface and cut into 3x1 inch strips. Roll melted butter.
Bake at 400F. for 15 minutes.

Red Rice

2014-12-17T08:54:00.001-08:00

one 16 ounce package of smoked sausage, sliced
two 10 ounce cans of diced tomato and green chilies
3 cups of chicken broth
2 teaspoons of creole seasoning
1 1/3 cups of uncooked, long grain rice

Saute sausage in Dutch oven until brown.
Stir in tomato and green chilies, broth and seasoning and bring to a boil.
Stir in rice, cover and reduce heat.
Simmer 25 minutes, uncover and cook until liquid absorbs.

Easy Chili

2014-12-15T09:12:00.000-08:00

2 pounds of lean ground chuck
1 onion, chopped
four 16 ounce cans of chili hot beans with liquid
one 1 3/4 ounce package of chili seasoning mix
one 46 ounce can of tomato juice

Cook beef and onion in Dutch oven, stir until meat crumbles and drain.
Stir in remaining ingredients and bring mixture to a boil. Reduce heat and simmer, stirring occasionally for 2 hours.

Butter Rolls

2014-12-11T08:54:00.000-08:00

2 cups of biscuit mix
one 8 ounce carton of sour cream
1/2 cup (1 stick) of butter, melted
1/2 teaspoon of salt, optional

Combine all ingredients and mix well. Spoon into sprayed muffin tins and fill only half full.
Bake at 400F. for 12 to 14 minutes or until light brown.

Easy Pork Loin Roast

2014-12-09T07:54:00.000-08:00

one 1 ounce envelope of dry onion soup mix
one 4 to 5 pound pork loin roast
1 teaspoon of dried rosemary

Place large piece of heavy duty foil in 9 x 13 inch baking pan.
Sprinkle soup in middle of foil, place roast on top of soup mix and sprinkle with dried rosemary.
Fold foil over, seal securely and fold ends of foil.
Bake at 300F. for 3 hours 30 minutes to 4 hours or until done to your preference.

Chocolate Peanut Butter Tarts

2014-12-04T07:57:00.001-08:00

one 18 ounce roll of refrigerated, ready to slice peanut butter cookie dough or chocolate chip cookie dough
two 13 ounce packages of bite size peanut butter cups
butter

Grease a mini muffin pan with butter or cooking spray. Slice cookie dough into 1 inch slices, then quarter slices.
Lay 1 piece in each mini muffin pan and bake at 350F. for 8 minutes.
While cookies are hot and puffed, gently punch peanut butter cup into center of each cookie.
Cool thoroughly before removing from tins. Keep refrigerated.

Peanut Butter Cookies

2014-12-02T08:14:00.000-08:00

one 14 ounce can of sweetened condensed milk
1/2 cup of chunky peanut butter
1/2 cup of chopped peanuts

In a bowl, combine and mix all ingredients.
Drop by teaspoonfuls onto greased, floured cookie sheets.
Bake at 375F. - 400F for 7 to 9 minutes.

Fried Fish Fillets

2014-12-01T11:57:00.000-08:00

8 fish fillets
1 cup of biscuit mix
1 teaspoon of seasoned salt

Dip the fish in biscuit mix.
Sprinkle with seasoned salt and fry until golden brown on both sides.
Allow 2 fillets per person.

Tuna Burgers

2014-11-28T14:38:00.002-08:00

one 6 ounce can of tuna fish, drained
1 beaten egg
1/2 cup of crushed Cheezits crackers

In a bowl, combine all ingredients and mix well. Shape into patties.
In a sprayed non stick skillet, brown patties on both sides or fry in a little vegetable oil.

Blue Cheese Crisps

2014-11-05T09:05:00.000-08:00

two 4 ounce packages of crumbled blue cheese
1/2 cup(1 stick) of butter,s oftened
1 1/3 cups of flour
1/3 cup of poppy seeds
1/4 teaspoon of ground red pepper

Beat blue cheese and butter at medium speed until fluffy. Add flour, poppy seeds and red pepper and beat until they blend.
Divide dough in half, shape each portion into 9 inch log. Cover and refrigerate 2 hours.
Cut each log into 1/4 inch slices and place on un-greased baking sheet. Bake at 350F. for 13 to 15 minutes or until golden brown. Cool.

Chive Potato Souffle

2014-10-29T08:45:00.000-07:00

3 eggs, separated
2 cups of hot mashed potatoes
1/2 cup of sour cream
2 heaping tablespoons of chopped chives
1 teaspoon of seasoned salt

Beat egg whites until stiff and set aside. Beat yolks until smooth and add to potatoes.
Fold in beaten egg whites, sour cream, chives and salt and pour into buttered 2 quart baking dish.
Bake at 350F. for 45 minutes.

Bridesmaid's Salad

2014-10-14T08:23:00.001-07:00

2 (3 oz.) pkgs. lemon Jello
2 c. hot fruit juice, drained from fruits
1 (8 oz.) can crushed pineapple
1 (8 oz.) can Queen Ann cherries
1/2 lb. American cheese, grated
1/2 lb. marshmallows, cut up
1 pt. cream, whipped
1 c. mayonnaise
1 c. chopped pecans

Melt gelatin in hot fruit juice, cool. Fold in remainder of ingredients and place in greased mold. Chill several hours. Serves 8 to 10.

NOTE: Lime Jello may be used or any other type desired that will yield appropriate color.

7 Up Salad

2014-10-13T12:09:00.000-07:00

1 lg. pkg. Philadelphia cream cheese, softened
1 cup of boiling water
1 small pkg. lemon Jello
1 teaspoon of vanilla
1 small can of crushed pineapple, drained
1 teaspoon of sugar
1 cup of 7-Up, cold
1 cup of chopped pecans

Mix all together while water is hot, first cream cheese and Jello with hot water; add remaining ingredients.

Crock Pot Macaroni & Cheese

2014-10-08T10:50:00.001-07:00

1 (18 oz.) pkg. macaroni, cooked & drained
1 tablespoon of salad oil
1 (13 oz.) can evaporated milk
1 1/2 cup of milk
1 teaspoon of salt
3 cups of shredded sharp cheddar cheese
1/2 cup of melted butter

Lightly grease crock pot. Toss macaroni and oil. Add all remaining ingredients. Stir, cover and cook on low 3 to 4 hours, stirring occasionally.

Hamburger & Potato Meal

2014-10-05T09:26:00.001-07:00

1 1/2 pound of ground beef or ground turkey
1 lg. clove garlic
1/4 teaspoon of pepper
1/2 teaspoon of thyme
6 medium potatoes
2 large onions
1 can of ushroom soup (10 3/4 oz.)
1/2 cup of water

Cook beef and garlic in skillet until lightly browned. Stir in pepper and thyme. Peel and slice potatoes and onions. Put 1/2 potatoes and onions into buttered crock pot. Add browned beef and top with remaining potatoes and onions. Mix mushroom soup with water and spread over top of contents. Cover. Cook on low for 8 to 10 hours or on high for 3 to 4 hours.

Crock Pot BBQ

2014-10-05T09:18:00.001-07:00

2 cups of vinegar
2/3 cups of Worcestershire sauce
2 tablespoons of salt
2 teaspoons of crushed red pepper
2 teaspoons of thyme
6 tablespoons of prepared mustard
Few shakes of hot sauce to taste
1 fresh pork picnic or pork shoulder

Remove as much fat as possible from meat before cooking. Mix sauce ingredients and pour over pork in crock pot. Cook 12 hours (all night on low setting).

The next morning after cooking, remove meat from crock pot and cool until able to handle. Spoon fat from top of sauce in pot. When meat has cooled, separate all fat from meat and cut into pieces. Put meat back in sauce and cook over low setting until dinnertime.

Low Calorie Meat Loaf

2014-10-05T09:07:00.000-07:00

LOW-CALORIE MEAT LOAF IN A CROCK POT

1 lb. lean ground beef
2 c. cabbage, shredded
1 med. green pepper, seeded & shredded
1 tsp. salt
1 tbsp. dried onion flakes
1/2 tsp. caraway seed (optional)

Thoroughly combine all ingredients. Shape into round loaf. Place on meat rack in crock pot. Cover and cook on high setting for 4 to 6 hours. 6 servings.

Tony's Caesar Salad

2014-09-24T07:29:00.001-07:00

1 1/2 heads Romaine lettuce, cleaned, rinsed & torn in pieces
3 garlic cloves
1/2 tablespoon of dry mustard
1 1/2 teaspoon of Lea & Perrins
Juice of 1/2 lemon
4 anchovies
2 1/2 tablespoons of red wine vinegar
1 cup of extra virgin olive oil
2/3 cup of grated Romano or Parmesan cheese
1 cup of homemade croutons
Freshly ground pepper to taste

Dry and chill Romaine in refrigerator. In large wooden bowl, mash together garlic cloves, mustard, Lea & Perrins, lemon juice, anchovies and vinegar until smooth. Pour in olive oil while whisking and mix until smooth. Mix in cheese. Add lettuce and croutons. Toss well and serve on chilled salad plates. Sprinkle with freshly ground pepper. Makes 6 servings.

Barbecued Beef Brisket

2014-09-16T16:11:00.001-07:00

4 pound brisket
one 3 1/2 ounce bottle of liquid smoke
6 to 8 ounce bottle of barbecue sauce

Place the brisket in a 9x12 inch baking pan, pour liquid smoke over meat and run into brisket.
Cover and chill overnight. Next day, bake covered at 275F. for 5 hours. Remove from oven and slice.
Pour barbecue sauce over brisket and reheat before serving.

Beef Stew

2014-09-11T07:12:00.001-07:00

1 pkg. lean stewing beef, cubed small
Flour, salt and pepper
2-6 tablespoons of margarine
4-6 large carrots, sliced
4 potatoes, cubed
2 large onions, cubed
6 stalks celery, sliced
1 can beef bouillon
1 large can mushrooms
5 shakes Worcestershire sauce
3 tablespoons of sage
2 tablespoons of basil
3 tablespoons of fine herbs
1 tablespoon of tarragon
1 cup of med. pearled Quaker barley

Stir beef in flour, salt and pepper so each cube of beef is completely covered. Brown in margarine. While browning, cut up vegetables and put in Dutch oven with water to cover. Begin to boil. When beef is browned, add to vegetables. Add everything else; stir. After it boils, turn to simmer and cover. Cook at least 2 hours or can be cooked in a crock pot for 9 hours. Serves at least 10 people.

NOTE: You don't need to peel the carrots or potatoes.

Artichoke Rice Salad

2014-09-09T11:02:00.001-07:00

6 oz. pkg. chicken-flavored vermicelli & rice mix
2 (7 oz.) jars marinated artichoke hearts
1/3 cup of mayonnaise
1/4 teaspoon of curry powder
12 green olives, sliced
1/2 green pepper, sliced
2 green onions, chopped

Cook rice mix according to the directions on the package, omitting the butter. Cool. Drain artichokes, reserving the liquid. Combine the liquid, mayonnaise and curry powder. Blend well. Combine all ingredients, mixing thoroughly, and chill. Serves 6.

Crock Pot Roast with Dried Fruit

2014-09-08T07:49:00.001-07:00

2 onions, sliced
3 to 4 lb. boneless pot roast (2 inches thick)
1 (11 oz.) pkg. mixed dried fruit
3/4 cup of beer
1 cup of water
1 clove garlic, minced
1/4 cup of brown sugar, tightly packed
1 bay leaf
1/4 teaspoon of cinnamon
2 1/2 teaspoon of salt
1/4 teaspoon of pepper
Spiced apple rings

Place sliced onions on bottom of crock pot. Place roast on top of onions (cut to fit pan). Cover with dried fruit. Mix remaining ingredients except apple rings and pour over roast. Cover and cook on low setting 6 to 8 hours. Top with spiced apple rings and serve. Makes 4 to 6 servings.

New Year's Black Eyed Peas

2014-09-05T08:18:00.002-07:00

one 15 ounce can of black eyed peas, drained
8 slices of pepperoni, chopped
2 tablespoons of chopped onion

In a saucepan, combine all ingredients and heat thoroughly. Serve hot.

Crock Pot Roast

2014-08-24T13:57:00.000-07:00

Roast, cut of your choice
1/2 envelope Lipton onion soup mix with mushrooms
1 can cream of mushroom soup
1/2 can of water

Combine all ingredients in a crock pot. Cook all day on low, serve with cream potatoes, it makes its own gravy.