CRAB SALAD CUCUMBER CUPS

Jean Maguire.  

MAKES 8 SERVINGS.

2 seedless cucumbers
8 oz pasteurized lump crabmeat, drained
2 tbs garlic and herb sandwich mayonnaise
1 tsp Dijon mustard
Pinch of paprika

Cut cucumbers into 24 slices. Scoop out centers of cucumber slices three quarter of the way through to create cups, drain on paper towels. In bowl, combine crabmeat, mayonnaise and mustard, season with salt and pepper. Divide mixture among cucumber cups. Sprinkle with paprika. Garnish with minced chives. 

SAUSAGE CHEESE BALLS

1 pound hot bulk sausage

1 8 ounce package cream cheese, softened

4 to 6 ounces shredded cheddar cheese

1 1/4 cups Bisquick

Preheat oven to 375 degrees F.

Mix sausage, cream cheese and shredded cheese with a fork to blend together. Mix in Bisquick. You may have to use your hands. Roll the mixture into 1″ balls and place on a parchment lined baking sheet. You will need to make them in 3 batches. Bake for 20 to 25 minutes. Can be served hot out of the oven or at room temperature.

Posted by Jean Magquire.

BEET RELISH

BEET RELISH.   Posted:  Jean Macquire.
Yield: Six servings.

5 medium beets (2 pounds), scrubbed

1 small shallot, chopped

4 tablespoons chopped capers

4 tablespoons chopped comichons

1 tablespoon mayonnaise

3 tablespoons chopped parsley

1 1/2 teaspoons salt

1/4 teaspoon hot sauce

1/2 teaspoon Worcestershire sauce

Toast points

Heat the oven to 400 degrees. Wrap the beets in aluminum foil.

Roast for 1 hour, or until the beets are soft.

Peel and quarter the beets and process in a food processor until

they are smaller than small dice. Combine them with the remaining

ingredients. Serve at room temperature with toast points
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HELLO COOKERS.

I would be so happy if you could enter, tried tested and easy recipes to this blog,  I am really trying to get it going now.

If it will not let you entre please e mail me and I will add you to the list. 
Hope to see a full and flowing Blog here.

With much love from me.

Chicken Cacciatore

Posed by Jean Maguire

Servings 4

Ingredients:

2 cups all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (4 pound) chicken, cut into pieces
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 (14.5-ounce) can diced tomato
1/2 teaspoon dried oregano
1/2 cup white wine
2 cups fresh mushrooms, quartered
Salt and pepper to taste
Yield: Serves 4

Directions:
Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet. Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat. Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes

Sauce Creme Au Chocolate

Sauce Creme Au Chocolate Chocolate cream sauce. 125 g cocoa 1/2 cup water 1 cup cream 2 tablespoons butter 2/3 cup sugar 1. Place the cocoa and water in saucepan. 2. Cook slowly until mixed and smooth. 3. Add sugar and stir until dissolved. 4. Just before serving, add, off the heat, the cream and butter. 5. Whip for 2 minutes. Jean Maguire

PINEAPPLE CREAM CHEESE CAKE.

12 October 10:09 PINEAPPLE CREAM CHEESE CAKE Author: Girard Imbrenda Ingredients: CAKE: 2 cups flour 2 cups sugar 2 eggs pinch salt 2 teaspoons baking soda 1 1/2 cups pecans 1 (20-ounce) can can crushed pineapple (include juice) FROSTING: 1 (8-ounce) package pkg. Philadelphia cream cheese 1/2 stick butter 1 teaspoon vanilla 2 cups powdered sugar Directions: Mix ingredients well and pour into long pan (9 x 13). Bake at 350 degrees for 40 minutes. Mix frosting ingredients well and pour over warm cake.

Jean Maguire.

BAKED GARLIC BROWN SUGAR CHICKEN


Ingredients:

4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil

Instructions:

Preheat oven to 500°F and lightly grease a casserole dish.
In small sauté pan, sauté garlic with the oil until tender.
Remove from heat and stir in brown sugar.
Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
Add salt and pepper to taste.
Bake uncovered for 15-30 minutes

Jean Maguire sent this to me.  Thanks Jean.  

Creamy Scalloped Potatoes with Ham

Creamy Scalloped Potatoes with Ham

Inspired by About Southern Food
Printable Recipe

Note: My recipe includes more vegetables and more sauce than the original recipe and it needed a longer baking time which I shared below.

3 pounds peeled potatoes, thinly sliced with a mandoline or very sharp knife, about 6 to 8 cups sliced potatoes
5 tablespoons butter or margarine
3/4 cup chopped celery
9 green onions, with about 3 inches of green top, chopped or 1 small leek, just the white and light green parts - chopped.
3/4 cup chopped carrots
2 cups diced cooked ham (I bought 1 pound of Boar’s Head ‘Sweet Slice’ ham in my deli. I had them cut it into 2, ½-inch slices which I diced)
5 tablespoons flour
2-1/2 to 3 cups milk
¾ teaspoon salt
¾ teaspoon pepper
1-1/2 cups shredded white cheddar cheese

In a large saucepan, melt butter over medium low heat; add celery, green onions, carrots, and ham. Sauté, stirring frequently, until vegetables are tender. Add flour, stirring until well blended. Gradually add 1 1/4 cups milk, stirring constantly. Continue cooking, stirring constantly, until mixture is bubbly; add 1 cup cheese. Cook until cheese is melted; add more milk if mixture is very thick. In a 2-quart casserole, place a layer of the potatoes, a layer of sauce, then repeat layers. Bake at 325° for approximately 75 to 90 minutes, or until the potatoes are fork tender.

Serves 4 to 6

ICE CREAM TART

Morning all,   hope soon there will be many of you.
I do not know if any of you do this.
Line a pie place with crumbs of you favorite biscuit.
Get a tub of vanilla Ice Cream and soften it then add to it crushed biscuits-  or  -  crushed  chocolate- or - Pulp of any fruit  use a bit of imagination.   You can also add whipped cream not really necessary.

Very Good and creative.   

3 INGREDIENT CHEESE CAKE

It takes less than 10mins.

 

Ingredients

 

500ml flavoured yoghurt

1 tin Condense Milk

1 Packet Nutty Crust Biscuits for base

70ml Melted Margarine

 

Method

1. Crush biscuits and add butter to make a... base.
2. Mix yoghurt and condense milk and pour into base.
3. Microwave on high for 4mins.
4. When cool put in the fridge.

 

YOU GOTTA TRY IT!!!!! (mine was done with Choc Chip Flavouried yoghurt and when cooled, I sprinkled a crushed Peppermint Crisp Chocolate over the top, before serving.)

 

{Desire Fourie}

www.desiref.blogspot.com

LITTLE SMILE FOR YOU

 

The easiest way to find something lost around the house is to
buy a replacement.

 

 

 

Very true.  

SOUR CREAM CHEESE BAKE.

SO EASY...

Sour cream cheese bake.

 

this tart will form its on crust while baking.

 

 

3 eggs

250 ml Sour cream or Yoghurt

50 g (100 ml) sifted flour

3 ml Salt

2 ml freshly ground pepper

120 g  (360 ml) cheddar cheese grated.

2 green chilles seeded and chopped   ( I do not add this)

1 large green pepper seeded and diced

120 g cooked ham chopped (optional)

 

Combine first five ingredients beat ell.  Blend in half the cheese. Mix in chillies, green peppers, olives and ham.

Pour mixture into a greased 220mm-diameter pie plate.

Bake at 200C, 15 to 20 minutes.  Remove from oven, sprinkle remaining cheese over tart, return to over 5 minutes, or until cheese has melted.

Serve with crusty French bread and a crisp green salad.

Serves 4 to 6.

 

 

 

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This is a translation for the Melk Tert  a tradition South African recipe  Milk Tart

QUICK MILK TART.

 (Desire Fourie)

 

 

Crust:

 

250 ml Cake Flour  (unsifted)

30 ml Cornflour

30 ml Icing Sugar

pinch salt

125 gr. butter or margarine.

 

Sift dry ingredients.  Rub butter in - Bread crumbs.  Press dough into a pie plate.

Prick well and bake in middle of over 180C/350

 

 

Filling

 

800 ml milk

2 eggs

125ml sugar

50 ml cake flour

50 ml cornflour  

Pinch salt

  

Lastly

15 ml butter or margarine

2  ml vanilla essence

cinnamon for top.


Heat milk to boiling.  Beat eggs and sugar well together.  Mix together  Cake flour, cornflour en salt.
add to egg mixture.  Mix half the milk to this mixture and mix well.   Add this mixture to the milk in pan on med heat  stir on until thick.  Take off stove and add butter and vanilla.
Fill crust with mixture and sprinkle with Cinnamon.  Refrigerate. 
Serve  Cold or warm .



Desire's Melk Tert.

DESIRE'S MILKTART

 

 

This is so delicious.