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I got these recipes from a local
magazine I get at my home on a weekly basis. I've been looking at these
recipes and my mouth waters. I want to thank the people who submitted them
to the pager "THE FLYER" of Spring Hill, Florida. I'm sure someone else is
going to try some of these wonderful recipes and make them part of their
holiday tradition!
Please enjoy. And if you
have any special recipes that you would like to share with our visitors,
please send them along to me and I'll put them on this site for all to enjoy
too!
More recipes added during the
day. Keep checking back!
Vegetable Recipe - Zesty Carrot Bake by
Shirlee Hintz
Ingredients:
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- 1/4 Teaspoon pepper
- 1/2 C. dry bread crumbs
- 2 TBSP butter or margarine, melted
- 1/2 C shredded sharp cheddar cheese
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Directions:
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On
stovetop or microwave, cook carrots until tender.
Place
in a buttered 1-quart baking dish.
Set
aside.
In a
small bowl, combine the next 5 ingredients.
Mix
well.
Pour
over carrots.
Combine bread crumbs and butter.
Sprinkle on top.
Bake,
uncovered, at 350 for 25 to 30 minutes.
Sprinkle with cheese.
Return
to the oven for 2 to 3 minutes or until the cheese melts.
Yields
6 servings. |
Cranberry Meatballs by Jane McKeon
Ingredients:
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- 1 TBSP Lemon Juice
- 2 TBSP Brown Sugar
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Directions:
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Season meat with salt & pepper.
Make
small meatballs.
put
in baking dish.
Preheat oven at 325°
Cook
in saucepan 1 can of jellied cranberry sauce.
Cook
down until smooth.
Add
1 bottle of chili sauce, 1 TBSP lemon juice, 2 TBSP brown sugar.
Cook
on low for 5 minutes.
Pour
mixture over meatballs
Bake
1 hour |
Roasted Winter Vegetables by Sarah
Meyer
Ingredients:
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- 1 1/2 TBSP Light butter
- Non-stick cooking spray
- Salt & Pepper to taste
- 2 TBSP fresh or 1 TBSP dry chopped
Rosemary
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Directions:
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Clean & cut carrots & parsnips into 3 x 1/2 inch pieces.
Preheat over to 400°.
Spray bottom of a small roasting pan with cooking spray.
Mix
carrots, parsnips, onion, garlic and rosemary in pan.
Top
with olive oil & light butter.
Toss
to coat.
Place in oven and roast until tender, about 1 hour.
Stir
occasionally: season |
BILL's Bear Bread by Arthur Eggleston
II
Ingredients:
Directions:
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Mix
well, place in well greased bread pan.
Bake
for one hour at 350°.
Serves 6-8. |
Judy's Cheesecake by Judy Monteiro
Ingredients:
-
10 Graham Crackers, Crushed
-
3/4 stick margarine, melted
-
1 tsp sugar
-
2 Eggs
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- 1 Cup Sugar
- 1 Large pkg cream cheese
- 1 pt. sour cream
- 1/2 cup sugar
- 1 tsp vanilla
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Directions:
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Crush graham crackers & save 1/4 cup for top.
Add
to crumbs, margarine & 1 teaspoon sugar.
Mix
and make bottom crust in 9x13x2" pan.
Beat
eggs till creamy, add 1 cup sugar & large cream cheese, put on top
of crumb crust & bake 20 minutes at 350° until bubbly.
Remove & turn oven off.
Whip
sour cream, 1/2 cup sugar & vanilla, pour on top of hot cake.
Put
remaining crumbs on top.
Put
back in over for 5 minutes, with oven off.
Cool
in refrigerator for 2 hours before serving. |
Grandma's Pineapple Upside Down Cake by
Donna J. Cavaliere
Ingredients PART 1:
Directions:
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In
an iron skillet on top of the range, melt butter and sugar.
Add
pineapple slices covering bottom of skillet, keep on low heat.
You
can add more brown sugar and butter for thicker topping. |
Ingredients PART 2:
-
3 eggs beaten separately
(beat in 1 CUP WHITE SUGAR)
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Slowly add 1 1/3 cups flour
-
1/8 Teaspoon salt
-
3 Teaspoons baking powder
-
6 to 8 TBSP pineapple juice
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Directions:
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Mix
together
Pour
batter mixture on topping in skillet
Bake
at 360 for 30 minutes (test with knife in center of cake).
Remove from oven and immediately turn onto cake platter.
Add
red maraschino cherries to center of each pineapple slice and let
cool.
Serves 8-10 |
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