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In The Kitchen With Donna and Denise - BRUNSWICK
STEW
Donna Hardy/Denise Cooper
1 large can crushed tomatoes
1 can Castleberry Barbeque Pork
1 can Castleberry Barbeque Beef
1 can Swanson Chicken Breast
2 cans creamed corn
1 onion, chopped and sautéed
Tabasco to
taste
Optional- May
dice and boil potatoes-add if desired
Place all in crock pot and cook on low.
In the Kitchen With Debbie and Amy - GRAPE SALAD
Debbie Jones/Amy Wylie
4 cups green grapes
4 cups red grapes
1-8 oz cream cheese
2/3 cup sour cream
1 tsp vanilla
½ cup sugar
Chopped pecans/brown sugar
Wash grapes and place in large bowl.
In small bowl, combine cream cheese, sour cream, vanilla and
sugar. Using electric mixer, mix
well until sugar is creamed into ingredients. Pour mixture over grapes and combine
until grapes are coated. On top,
cover with pecans and brown sugar.
Keep refrigerated.
In The Kitchen With Nancy
- HUGUENOT TORTE
Nancy Sullivan
4 eggs
3 cups sugar
8 tbsp flour
5 tsp baking powder
2 cups chopped tart cooking apples
2 cups chopped pecans or walnuts
2 tsp vanilla
Beat whole eggs with electric mixer until very frothy
and lemon-colored.
Add other ingredients in above order. Pour into two well-buttered baking pans
about 8 X 12 inches. Bake in 325°
oven about 45 minutes or until crusty and brown. To serve, scoop up with spatula keeping
crusty part on top. Serve with
whipped cream.
Serves 16
In The Kitchen With Denise - POTATO & RED
PEPPER FRITTATA
Denise Carlier
Prep time: 20 minutes Total time: 40 minutes
1 Tbs olive oil
½ medium onion- thinly sliced
1 red bell pepper-thin strips
2 russet potatoes (about 1 lb)-thinly sliced
coarse salt & black pepper
8 large eggs
1 tsp fresh chopped rosemary
Preheat oven -400°
In non-stick skillet, sauté onion & pepper in oil
until browned (about 5 min).
Transfer to bowl, set aside. Season potatoes w/salt & pepper-brown
in skillet-in olive oil, medium heat-tossing often (about 10 min). Transfer potatoes to bowl with onion
mixture. Toss to combine. Return mixture to skillet and flatten
with spatula. In large bowl, beat eggs
w/rosemary. Salt and pepper-pour
over potato mixture (tilt pan to distribute evenly).
Bake until set (about 15-20 min). Cut into wedges and serve.
In The Kitchen With Sylvia - PUMPKIN MUFFINS
Sylvia Baxter
1 yellow cake mix
1 small can pumpkin (15 oz)
1 tsp cinnamon
½ tsp nutmeg
¼ tsp grd cloves
Preheat oven to 350° Grease muffin pan or line with paper
liners.
In large bowl, mix all ingredients until smooth. Spoon equal amounts
of batter in muffin cups. Bake 20-25 minutes.
(Cake mix is used just as it comes out of box)
In The Kitchen With Billie - SOUP SAMMICH
Billie Woods
A quick and tasty supper for those days when you have to
work late…
¼ lb ground chuck, browned
2 cans Campbell’s
condensed vegetable beef soup-only ¼ can water total
4 hamburger buns
Combine soup and browned beef in pan. Season to taste. Simmer 15 minutes.
Open buns and lightly toast under broiler. Spoon mixture over open buns and serve.
Makes 4-8 servings.
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