More Recipes

Chocolate Orange Smoothie
4 oz. milk
3 oz. orange juice concentrate
3 0z. chocolate syrup
9 0z. ice
Blend and enjoy!

Creamy Zucchini Soup
2 tablespoons chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 cup water
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
1 large zucchini, shredded
1 cup (4oz) shredded cheddar cheese
In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in the milk, water, bouillon, salt and pepper. Bring to a boil; cook and stir 2 minutes or until thickened. Add zucchini. Simmer, uncovered, for 10 minutes or until zucchini is tender. Stir in cheese until melted. Yield: 4 servings. (I am going to use more chicken broth....by placeing 1/2 water and 1/2 chicken broth.)

I love many many foods. Some of my favorites are Jewish, Greek, Chinese, Italian, and French. Here is a great Jewish dish.

Tzimmes
2 pounds carrots
3 lbs. sweet potatoes, peeled
1 package (12 oz) pitted dried prunes
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon salt
4 tablespoons of butter
2 cups water

Prehead oven to 450 degrees. Cut carrorts into 1/2 inch slices. Cut sweet potatoes into 1 1/2 inch by 1/2 inch chunks. Combine all ingredients in 4-quart casserole; stir gently to mix. Cover and bake 1 hour. Uncover casserole and bake 1 hour longer; stiring occasionally, until ingredients are tender and most of the water is absorbed. Makes 8-10 servings. I will be cutting this recipe in half. Enjoy!

Lemon Ice Box Pie
1 wafer pie crust
1 can Eagle brand sweetened condensed milk
3 egg yokes
1/3 lemon juice

Combine condensed milk, egg yokes, and lemon juice. Mix well. Bake at 350 degrees for 20 minutes. Cool and add real whipping cream.

Orange Meringue Rice Pudding
Madeline's Recipe

1/2 cup long grain rice
4 cups milk
1/2 cup of sugar
3 beaten egg yolks
2 tsp. finely shredded orange peel
dash of salt
1/4 cup orange juice
3 eggs whites
1/3 cup sugar

In heavy saucepan combine rice and milk. Bring to a boil. Reduce heat and cook, covered, over very low heat about 35 minutes or until rice is tender, lifting lid to stir occasionally.
Combine egg yolks and 1/2 cup sugar. Stir in orange peel and salt; add about 1 cup of the hot mixture to egg yolks. Return all to saucepan. Cook 2 minutes more. Remove from heat; stir in orange juice. Turn mixture into 2-quart casserole.

In mixing bowl, beat egg whites until soft peaks form (tips curl over). Gradually add the 1/3 cup of sugar, beating until stiff peaks form (tips stand straight). Spread meringue evenly over rice mixture, sealing to edges of dish. Bake the pudding in a 350 degree oven about 12-15 minutes or until meringue is golden brown. Serve the pudding warm or cool. Makes 8 servings. Enjoy!!

Baked Breakfast Casserole
6 large eggs
2 cups grated sharp Cheddar cheese
1 cup of chopped ham or bacon or meat of choice
2 cups milk
2 1/2 English muffins, split and cubed
1 tsp. Dijon mustard

Beat eggs, milk, and mustard.
Add cheese, muffins, bacon or ham or meat of choice.
Pour into a single 2 quart casserole.
Bake at 400 degrees for 40 minutes.
Remove from oven and let sit for 10 minutes before serving.

Berry Butter~~
1 cup fresh berries (stawberries or raspberries, blueberries,etc)
3 tablespoons light corn syrup
1 cup of real butter softened
Mix with beating mixer......I will not use the corn syrup.

Great with fresh bread or biscuts or toast.

Cranberry Honey Butter~~
1 cup of butter softened
1/4 cup of honey
1 cup whole Cranberry sauce

Beat with mixer!