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North Allen cooks share recipes
Fortunately for us, and our readers, we are invited to the tasting party each year. The food is delicious, the company is entertaining, and we get to share the recipes with our readers.
We hope you enjoy them too.
Preheat oven at 350 degrees. In a sauce pan on medium heat caramelize onions and garlic. Add pasta sauce, chives and oregano and heat for about three to four minutes, until warm. Put meatballs in large bowl, pour pasta sauce over them and toss gently to cover each meatball with sauce. Place in a large baking dish in a single layer. Bake 45 minutes. Remove from oven and sprinkle grated cheese on top. Let bake another five to seven minutes, until cheese melts.
Blend and spread over top of meat. Bake at 350 degrees for one hour or until done.
Drain salmon, reserving liquid. Mix salmon and egg well. Add flour and mix thoroughly. The batter will be thick. Blend one fourth a cup of salmon liquid with baking powder. The mixture will foam. Pour liquid mixture into salmon mixture. The batter will be thin. Drop by teaspoonful into hot oil. When the salmonettes are done they will float. This batter must be used within 15 minutes.
Drain vegetables and mix all ingredients together. Serve with corn chips.
Preheat oven to 350 degrees. In a medium bowl combine sugar and cheese. In a two quart baking dish place undrained pineapple, cheese mixture and then cracker crumbs. Drizzle butter over cracker crumbs. Bake 35 to 40 minutes, until brown.
Blend honey, butter and vanilla with electric mixer until fluffy. Add flour, one cup at a time and beat well after each addition. If dough becomes too stiff to stir knead with your hands. Work nuts in and press in an ungreased pan. Bake at 300 degrees for 35 to 40 minutes. Cool 10 minutes. Remove from pan and cut while still warm. Preheat oven to 400 degrees. Line an 11x15 jellyroll pan with foil extending over edges. Place saltines on the sheet. Melt butter and sugar in a pot on the stove until the mixture begins to bubble. Pour mixture over saltines and place the pan in the oven for seven to eight minutes or until bubbly and slightly brown.
Remove from oven and pour chocolate chips over the mixture, spreading out to cover, You may want to put the pan back in the oven to help the chips melt. Spread melted chips and then top with nuts. Cool. Once cooled place in the freezer for 30 minutes. Remove foil lining and break into pieces.
Melt butter in baking dish. Mix a half cup of sugar, flour and milk. Put peaches in baking dish. Pour the other half cup of sugar over fruit. Pour mixture over top and bake until brown.
Mix all ingredients together. Divide in half. Pour into well greased cookie pan with edges or greased and floured loaf pan. Bake at 350 degrees for 25 minutes.
Grease a 9x13 Pyrex dish. Pour crushed pineapple and juice into dish and spread evenly over bottom. Pour blueberries over pineapple. Sprinkle sugar evenly over berries. Sprinkle dry cake mix over sugar. Cut margarine into small pieces and place on top of cake mix. Sprinkle with pecans. Place in pre-heated 350 degree oven and bake for one hour or until golden brown. Serve warm with scoop of ice cream if desired.
Preheat oven to 350 degrees. In a mixing bowl mix corn, brown sugar and sugar. Beat in eggs one at a time. Add oil and beat until well mixed. Stir in raisins and pecans. Sift together dry ingredients. Add to liquids all at once and stir well until blended. Pour into greased 9x15 inch pan and bake 35 to 40 minutes or until it tastes done.
Cream butter and sugars. Add as much of the milk as necessary to make a good spreading consistency.
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