Feature Recipes (12)
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Please Note: The recipes on this website are proprietary. Many are my own recipes or family recipes. Others
are submitted by my website visitors. You may copy and print them for your own personal use.
PLEASE DO NOT copy them for use on another website without permission.
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Spinach New Orleans
11-24-2002
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4 10-oz pkg frozen spinach
1 8-oz pkg cream cheese
Juice of 1 lemon
Rind of 3/4 lemon, grated very fine
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1 1/2 C. bread crumbs
Salt and Pepper to taste
Butter
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Cook spinach according to package directions. Drain well. Place in mixing bowl with chopped cream cheese
and mix well. Add lemon juice and the lemon peel. Salt and pepper to taste. Place this mixture in a 2-quart
casserole dish. Cover lightly with bread crumbs. Dot with butter. Bake at 350 degrees for 25 minutes.
Serves 8 to 10 069-11-24-2002
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King Ranch Chicken
Submitted by: Sue Wadsworth - Texas
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1/4 C. margarine
1 bell pepper, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
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1(10oz.)can Rotel tomatoes
3 C. cubed cooked chicken
12 corn tortillas, torn into bite-size pieces
2 C. shredded cheddar cheese
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Preheat oven to 325 degrees. Cook pepper and onion in melted margarine until tender. Add soups, Rotel
tomatoes and chicken stirring until well blended.
In a 9x13-inch pan, layer tortillas, soup mixture and cheese repeating for 3 layers. Bake 40 minutes or
until hot and bubbling. Serves 8. 099- 11/24/2002
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Blueberry Bread
Submitted by Judy Ring - Florida
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3 C. sifted flour
2 tsp. baking powder
1 tsp.. baking soda
1/2 tsp. salt
1 1/3 C. sugar
2/3 C. shortening
4 eggs
1/2 C. milk
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1 1/2 tsp. lemon juice
1 C. well drained crushed pineapple
1 C. fresh blueberries
1 C. nuts, chopped
1/2 C. flaked coconut
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Sift flour, baking powder, baking soda and salt. Cream shortening, beat in sugar gradually. Stir in eggs,
milk lemon juice and pineapple. Beat in dry ingredients. Fold in berries nuts and coconut. Put in 2 greased
and floured bread pans and bake at 350 for 45 to 50 minutes. Un-mold and cool on rack. Enjoy.
045 -11/24/2002
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Custard
Submitted by: Sandra Langston - Alabama
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5 C. water
5 eggs
1/4 C. plus 2 T. sugar
1 1/2 tsp vanilla extract
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1/4 tsp. salt
3 C. milk, scalded
1/8 tsp. ground nutmeg
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Bring water to boil in a covered 10-inch skillet. Beat eggs, sugar, vanilla, and salt together. Gradually
add scalded milk to egg mixture. Pour mixture into six custard cups. Sprinkle with nutmeg. Set custard
cups in boiling water; cover skillet. Cook over low heat 10-15 minutes or until knife inserted in center
comes out clean. Yield: 6 servings 051-11/24/2002
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Pecan Nut Balls
Submitted by Emma Patrick - Kentucky
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1/2 pound salted butter
6 T. brown sugar
1 tsp. vanilla
1/2 tsp. maple flavor
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2 C. chopped pecans
2-1/2 C. flour
1/2 tsp. salt
confectioners sugar
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Cream butter and brown sugar well. Add remaining ingredients (except confectioner's sugar) and mix well.
Shape into balls. Bake on un-greased cookie sheet at 350 degrees for 20 to 30 minutes. Cool on wire rack.
Roll in confectioner's sugar. 047-11/24/2002
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