Recipes

Champagne Punch

2012-03-04T09:38:00.001-08:00

1 bottle Pink Champagne
12 oz frozen Pink Lemonade
12 oz frozen Lemonade
1 liter 7-up

Mix in punch bowl and serve.

Cherry Twist

2012-03-04T09:37:00.001-08:00

1/4 Amerreto
3/4 Godiva Chocolate Liqure

Shot size - but can be made any size.

Punch For One

2012-03-04T09:35:00.001-08:00

1 cup 7-up
1/2 cup Cranberry Juice
Dash of Orange Juice

Mix together for a refreshing drink. For Punch Bowl - use 1 litter
7-Up, Cranberry juice to taste, Orange juice cubes with rainbow
sherbet.

Old-fashioned Wassail Bowl

2012-03-04T09:34:00.006-08:00

24 cups

1 gallon Apple Cider
1 cup Brown Sugar
one 6 oz frozen Lemonade concentrate
one 6 oz frozen Orange juice concentrate
1 tbsp whole Cloves
1 tsp ground Nutmeg
1 tbsp whole Allspice
Cheesecloth or Tea Strainer
24 long Cinnamon sticks

In large kettle, combine cider, sugar, lemonade and orange juice.
Tie spices in cheesecloth or strainer. Add to cider mixture and
simmer for 20 minutes, covered. Remove and discard spices.
Serve hot with cinnamon sticks.

Crock-O-Sours

2012-03-04T09:34:00.002-08:00

Serves Many

1 qt cheap Whiskey
12 Lemons, juiced
1 qt Water
1-1/2 cups Sugar
6 Lemon Rinds, grated

Boil water and sugar to dissolve. Pour into stone crock with
other ingredients. Let set at least 24 hours-48 is better. Ice down
well to serve. (Pour into ice-filled container and fill container, let it
set to dilute.)

Stress

2012-03-04T09:33:00.004-08:00

Malibu
Vodka
Peach Schnappes
Cranberry Juice
Pineapple Juice

1 part each of Liquires - Two parts of cranberry and pineapple
juices. Using a better grade of Vodka (Absolute) will make it much
smoother

Cranberry Slush

2012-03-04T09:32:00.008-08:00

2 cups Sugar
2 cups Cranberry juice
two 12 oz frozen Orange juice
two 12 oz frozen Lemonade
three to four 16 oz 7-up
1/5 Vodka

Heat sugar and cranberry juice. Add other ingredients. Freeze.
Freezes to slushy stage

Punch

2012-03-04T09:32:00.004-08:00

3 gallons
46 oz Pineapple juices
46 oz Orange juice
3 pkg Orange Koolaid
3 pkgs Cherry Koolaid
6 cups Sugar
2-1/2 gallons Water
32 oz 7-up per gallon of concentrate

Mix all except 7-up. May freeze concentrate. When ready to
serve-add 32 oz 7-up per gallon.

Beverage Punch

2012-03-04T09:31:00.003-08:00

2 cups Sugar
2 cups Water
4 Oranges (3 oz frozen, diluted)
4 Lemons (Realemon)
2 Limes (Realime)
one #2 can Pineapple juice
2 lg. bottle 7-up
1 lg. bottle White Soda

Mix well all but 7-up and soda. Add 7-up and soda when ready to
serve.

Banana Punch

2012-03-04T09:30:00.008-08:00

4 cups Sugar
6 cups Water
46 oz Pineapple Juice
two 12 oz frozen Orange Juice
one 12 oz frozen Lemonade
5 Bananas, mashed
7-up

Mix well. May freeze at this point. Add equal parts 7-up when
serving. May float strawberries as garnish.

Russian Tea Mix

2012-03-04T09:30:00.004-08:00

(A good hot drink with little caffeine)

2 Cups Tang (orange)
1/2 Cup Instant Tea
1/2 Cup Sugar
1 pkg. Presweetened Lemonade
1 Tsp. Cinnamon
1/2 Tsp. Ground Cloves

Mix all ingredients. Use 2 teaspoonfuls or more (according to
taste) per cup. Makes a good drink, hot or cold.

Jabba The Slut

2012-03-04T09:29:00.004-08:00

Frandrellco (Hazelnut Liqure)
Amerreto
Bailly’s (Irish Cream)
Kahulla (Coffee Liqure)
1 part each - make as large as you wish.

Sparkling Christmas Punch

2012-03-04T09:29:00.000-08:00

Makes 32 powerful servings

4 oz. Lemon Juice
4 oz. Pineapple Juice
3 oz. Grenadine
3 oz. Fruit Cordial
8 oz. Brandy
1 Bottle White Wine
2 Bottles Champagne (chilled)

Mix all ingredients except champagne over ice in a bowl. Add the
sparkling champagne just before serving. Garnish bowl with fruit
slices and strawberries.

Apricot Sours

2012-03-04T09:28:00.003-08:00

serves one

1/4 oz Lemon or Lime juice
1-1/2 ozs Apricot Brandy
1 tsp Sugar
1 oz fresh Orange Juice

Shake, strain, serve

Pizza Supreme Crust

2012-03-04T09:08:00.005-08:00

Thin Crust:
1 cup warm water (105° to 115°)
2 tablespoons vegetable oil
2 teaspoons sugar
2 teaspoons salt
1 package dry yeast
3 cups all-purpose flour

Combine water, oil, sugar, and salt in a large mixing bowl. Sprinkle yeast over water mixture,
stirring until dissolved. Gradually add flour, mixing well after each addition.
Turn dough out on a lightly floured surface, and knead until smooth and elastic. Shape into a
ball, and place in a greased bowl; turn once to grease top. Cover and let rise in a warm place
(85°), free from drafts, 1 hour or until doubled.
Punch dough down, and divide in half. Lightly grease hands, and pat dough evenly into 2
lightly greased 12 inch pizza pans. Yield: two 12 inch pizza crusts.

Thick Crust:
1 1/2 cups warm water
3 tablespoons vegetable oil
1 tablespoon sugar
1 tablespoon salt
2 packages dry yeast
4 1/2 cups all-purpose flour

Combine water, oil, sugar, and salt in a large mixing bowl. Sprinkle yeast over water mixture,
stirring until dissolved. Gradually add flour, mixing well after each addition.
Turn dough out on a lightly floured surface, and knead until smooth and elastic. Shape into a
ball, and place in a greased bowl, turning once to grease top. Cover and let rise in a warm place
(85°), free from drafts, 1 hour or until doubled.
Punch dough down, and divide in half. Lightly grease hands, and pat dough evenly into 2
lightly greased 12 inch pizza pans. Cover and let rise in a warm place (85°), free from drafts, 1
hour or until doubled. Bake at 450° for 5 minutes. Yield: two 12 inch pizza crusts.

Pizza Supreme

2012-03-04T09:07:00.001-08:00

2 tablespoons vegetable oil
1 small green pepper, chopped
1 large onion, chopped
2 small cloves garlic, minced
3 tablespoons chopped fresh parsley
1 (28oz) can whole tomatoes, undrained
1 (6oz) can tomato paste
2 tsp. sugar
1 1/2 teaspoons dried whole oregano
1/2 tsp. salt
1/4 tsp. pepper
2 (12-inch) thick or thin pizza crusts (recipes follow)
3 cups (12 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded Cheddar cheese
1 1/2 pounds ground beef
1 teaspoon salt
1 (3½-ounce) package sliced pepperoni
3/4 cup sliced ripe olives
1 1/3 cups sliced fresh mushrooms
3/4 cup sliced green onion
2 small green peppers, sliced into rings
1/2 to 1 cup grated Parmesan cheese
Heat vegetable oil in a Dutch oven; add chopped green pepper, chopped onion, garlic, and
parsley. Sauté until tender, and set aside.
Place tomatoes in container of electric blender or food processor, and process until smooth;
add to onion mixture. Stir in next 5 ingredients. Bring to a boil; reduce heat, and simmer 1 hour
or until sauce is reduced to about 3 1/2 cups.
Spread sauce evenly over each pizza crust, leaving a 1/2 inch border around edges. Combine
shredded mozzarella cheese and Cheddar, tossing gently; sprinkle 1 1/4 cups over each pizza.
Combine ground beef and 1 teaspoon salt in a skillet; cook over medium heat until meat is
browned, stirring to crumble. Drain well on paper towels. Sprinkle meat over pizzas.
Layer next 5 ingredients on pizzas, and bake at 450° for 15 minutes. Sprinkle with remaining
shredded cheese, and bake an additional 5 minutes. Top with Parmesan cheese. Yield: two 12-
inch pizzas.

Mini Pizzas

2012-03-04T09:06:00.004-08:00

1 can (10 oz) buttermilk biscuits, separate
Press each biscuit to form 4 inch circles on lightly greased cookie sheet; pinch
edge to form rim.

Top each biscuit with:
2 tsp. pizza sauce (spreading to edge)

Add cheese and various toppings.
Bake at 400 degrees for 8 minutes or until golden brown

Speedy Pizza

2012-03-04T09:05:00.007-08:00

1 pound bulk pork sausage
1/2 cup warm water (105° to 115°)
1 package dry yeast
1 cup all-purpose flour
1/4 teaspoon salt
1 (8-ounce) can tomato sauce
1/2 teaspoon dried whole oregano
1/4 teaspoon garlic powder
1 1/2 cups (6 ounces) shredded mozzarella cheese
1/4 cup (1 ounce) grated Parmesan cheese
1/4 cup (1 ounce) grated Romano cheese
Cook sausage until browned, stirring to crumble; drain well.
Combine water and yeast; let stand 5 minutes. Stir in flour and salt (dough will be
soft and sticky). Using the back of a spoon, spread dough on bottom and up sides of
a greased 10 inch pizza pan. Bake at 425° for 5 minutes.
Combine tomato sauce, oregano, and garlic powder; spread evenly over crust.
Sprinkle with sausage, and bake an additional 15 minutes. Sprinkle with
mozzarella, and bake 5 to 10 minutes longer or until crust is browned. Top with
Parmesan and Romano cheese. Yield: one 10 inch pizza.

Easy Deep-Dish Pizza

2012-03-04T09:05:00.003-08:00

3 cups Bisquick baking mix
3/4 cup Water
1 pound lean ground beef
1/2 cup chopped onion
2-3 tsp. Wylers Beef-Flavor Instant Bouillon, or 2 - 3 Beef Bouillon Cubes
2 cloves garlic, crushed
1 can (15 oz) tomato sauce
1 teaspoon dried oregano leaves
1 jar (4 1/2 ounces) sliced mushrooms, drained
1/2 cup chopped green pepper
2 cups shredded Mozzarella cheese (about 8 oz)
Heat oven to 425°. Lightly grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, or
cookie sheet. Mix baking mix and water until soft dough forms. Pat dough in
bottom and up sides of pan with well floured hands. Or roll into rectangle, 13x10
inches, and place on cookie sheet, pinch edges of rectangle, forming 3/4 inch rim.
Cook and stir ground beef, onion, bouillon and garlic until beef is brown and
bouillon is dissolved. Mix tomato sauce and oregano; spread evenly over dough.
Spoon beef mixture evenly over sauce. Top with mushrooms, green pepper, and
cheese. Bake until crust is golden brown, about 20 minutes.

Bread Dough Pizza

2012-03-04T09:04:00.003-08:00

Thaw one loaf of dough on a slightly floured towel at room temperature until the
dough is soft and pliable for approximately 2½ hours.
Flatten the thawed dough with a rolling pin or by hand until ¼ inch thick. Place
flattened dough in a lightly greased pan and shape into the desired shape being sure
the panned piece of dough is ¼ inch thick. Next, take a table fork or sharp
instrument and put small holes in the dough (this is done to be sure that no air
pockets stay under the flattened dough piece). Cover the dough piece within a
quarter inch of the edges with your favorite pizza sauce and top with one or a
variety of the following: Pepperoni, Sausage, Hamburger, Peppers, Mushrooms,
Onions, Anchovies, etc. For a final topping add liberal amounts of Mozzarella
Cheese. Finally, sprinkle a few drops of oil over the top.
Preheat oven to 400 degrees and bake until the bottom crust is brownish and the
sauce, topping and cheese are bubbling, approximately 20 minutes. Remove from
pan and serve at once.

Italian Chicken

2012-03-04T09:01:00.003-08:00

1 frying chicken, cut into pieces
1 teaspoon seasoned salt
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons Parmesan cheese, grated
1/2 cup chicken stock
1 can mushrooms, drained
1/2 teaspoon paprika
zucchini, sliced into medium pieces
freshly ground black pepper
parsley to garnish

Sprinkle chicken with seasoned salt. Combine flour, salt, pepper, cheese,
and paprika. Coat chicken pieces with mixture. Place zucchini in bottom of
Crockpot. Pour stock over zucchini. Arrange chicken on top. Cover and cook
on low for 6 to 8 hours or until tender. Turn control to high, add
mushrooms, cover, and cook on high for another 10-15 minutes. Garnish
with freshly ground black pepper and parsley.
Italian

Sweet & Sour Chicken

2012-03-04T09:00:00.003-08:00

1 each Carrot, cut in pieces
1 each Green pepper, cut in pieces
1 each Onion, quartered
2 tablespoons Tapioca, quick-cooking
4 each chicken breast, cut
8 ounces pineapple chunks in juice, canned un
1/3 cup Dark brown sugar, firmly pa
1/3 cup Red wine vinegar
1 tablespoon Soy sauce
1 teaspoon Chicken bouillon, instant g
1/2 teaspoon Garlic powder
2 tablespoons ginger root, minced
1 teaspoon cilantro, dried
Fresh cilantro
Rice, hot cooked

Put vegetables.in bottom of crockpot. Sprinkle tapioca over vegetables.
Place chicken on top of vegetables. Combine all other ingredients except rice
in a small bowl. Pour over chicken. Cover crockpot and turn to low and
cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers
can be reheated in microwave.

French Onion Beef

2012-03-04T08:57:00.000-08:00

1 1/4 pounds Boneless beef round steak
1 package (8 oz) fresh sliced mushrooms
1 large Onion sliced into rings
1 can French onion soup condensed
1 package 15 minute herb stuffing mix
1/4 cup Margarine or butter, melted
4 ounces Shredded mozzarella cheese

Cut beef into 6 serving-size pieces. Layer half of the beef, mushrooms and
onion in 3 1/2 to 4-quart slow cooker; repeat layers. Pour soup over
ingredients in slow cooker. Cover; cook on low setting for 8 to 10 hours or
until beef is tender and no longer pink. Before serving, toss stuffing mix
and contents of seasoning packet with melted margarine and 1/2 cup liquid
from pot. Place stuffing on top of contents in slow cooker; cover. Increase
heat to high setting. Cook 10 minutes or until stuffing is fluffy. Sprinkle
with cheese; cover. Cook until cheese is melted.
French

Coca−Cola Pot Roast

2012-03-04T08:55:00.003-08:00

3 pounds Beef
2 tablespoons Oil
1 can Tomatoes
1 cup Coca-Cola
1 each Onions, chopped
1 package Spaghetti sauce mix
1-1/2 teaspoons Salt
1/2 teaspoon Garlic salt

Brown meat in oil for ten minutes on each side; remove to crockpot. Drain
fat. Break up tomatoes in their juice; add remaining ingredients, stirring
until spaghetti sauce mix is dissolved. Pour over meat. Cover; simmer until
meat is tender. Thicken gravy; serve over sliced meat.

Chinese Country Ribs

2012-03-04T08:54:00.003-08:00

2 cups Ketchup
2 tablespoons Honey
2 tablespoons White Vinegar
2 tablespoons Soy sauce
1/4 teaspoon Five spice powder, (opt.)
1 small Onion: finely chopped
2 teaspoons Fresh ginger, minced
1 Garlic clove, minced
1 teaspoon Cornstarch, dissolved in 1 Teaspoon cold water
4 pounds Country ribs:, cut into individual
Hot cooked rice

In a 3-1/2 quart slow cooker, combine ketchup, honey, vinegar, soy sauce,
five-spice powder, onion, ginger and garlic. Position a broiler rack 6
inches from the saurce of the heat and preheat the broiler. Broil the ribs,
turning once, until browned. About 10 minutes. Transfer the ribs to the slow
cooker. Stir to coat the ribs with the sauce. Cover and slow cook until ribs
are tender, 5-6 hours on LOW. Transfer the ribs to a platter and cover with
aluminum foil to keep warm. Skim the fat from the surface of the sauce. In a
medium saucepan bring the sauce to a simmer over a medium heat. Cook until
reduced to about 1 cup. (6-8 minutes) Stir in the cornstarch mixture and
cook just until thickened. Pour the sauce over ribs and serve immeadiately
with hot cooked rice