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tsp. - tea spoon | tbs. - ?? table spoon


 * Candy Apples**

2 cups sugar 1/2 cup light corn syrup 3/4 cup water 4 drops red coloring 2-3 drops oil of cinnamon 10-12 apples

Combine sugar, syrup and water in top of double boiler, place over low heat and stir constantly until sugar is dissolved and boiling begins. "Keep crystals wiped from side of pan with fork wrapped in damp cheese cloth". Boil until syrup reaches 300 degrees. Remove from heat and plunge pan of syrup into pan of cold water to stop boiling, then put it back over hot water to prevent it from hardening. Stir in oil of cinnamon and food coloring. Put apples on candy stick. Dip into syrup hold upright and twirl slowly so syrup will cover entirely. Place on a well greased cookie sheet.


 * Stuffed Peppers**

6 green peppers (select tall rather than wide ones so they fit), cut the top off and remove seeds from

Combine:

1 pound ground beef or ground turkey 1/3 cup uncooked rice 1 onion, grated Salt and pepper as you like it any other seasonings you prefer: oregano, parsley, garlic, basil, chili powder, etc...

Stuff each pepper about 2/3 full (rice will need room to swell up). Stand the peppers side-by-side in the slow cooker (you can stack them if you have to).

Combine and pour over the peppers:

1 cup tomato sauce 1 cup water (I haven't tried it, but you could probably use 2 cups of salsa instead of the sauce and water)

Cook on low for 6-8 hours. If desired, heat more sauce to serve with the peppers.


 * Manhattan Clam Chowder**

3 celery ribs, sliced 1 onion, chopped 1 (14-1/2oz) can sliced potatoes, drained 1 (14-1/2oz) can sliced carrots, drained 2 (6.5oz) cans clams, chopped 2 cups tomato juice 1-1/2 cups water 1/2 cup tomato puree 1 tbs. parsley 1-1/2 tsp. thyme 1 tsp. salt 1 bay leaf 2 whole black peppercorns

Combine all the ingredients into a slow cooker. Cover and cook on low for 8-10 hours. Remove the bay leaf and peppercorns before serving.


 * London Broil**

This always goes over well when we have company.

As you can tell, there are no measurements of ingredients, that is because you do it to taste. I always add more worcestershire sauce then lemon juice. I also add alot of garlic.

london broil (any size to feed your family and/or friends) lemon juice garlic, minced garlic powder worcestershire sauce

Combine the ingredients and make a marinade. Pour the marinade over the london broil. Cover and refrigerate overnight; turning occasionally. Heat the grill and cook to the desired doneness.


 * Lollipops**

2-1/2 to 3-1/2 inch round or other shaped metal cookie cutters 8 oz. assorted clear hard candies 35-60 assorted small decorative candies lollipop sticks

Place unwrapped hard candies in a heavy plastic bag, then place bag on top of folded towel and crush candies into small chunks with meat mallet or small hammer.

Make only three or four lollipops at one time. Line a baking sheet with foil. (you may wish to use a cooking spray). Place desired cookie cutters on foil, at least 2 inches apart. Divide crushed candies evenly among cutters approximately 1-1/2 to 2 tablespoons per lollipop. Candy Layer should be 1/4 to 1/2 inch thick. Add small decorative candies.

Bake in a 350 degree oven for 6-8 min. or till candies are completely melted. Cool 30 seconds. Remove cookie cutters with tongs, allowing melted candy to spread slightly.

Quickly attach a stick to base of each lollipop, twisting the stick to cover lollipop end with melted candy. If desired, press more small candies or flower petals into hot lollipops. Cool. Peel foil from lollipops


 * Grilled Grapefruit**

3 grapefruits 1 tbl. sugar 1/2 tsp. cinnamon

Preheat the grill to a medium-high heat. Slice the ends off the grapefruit. Cut 3/4 inch thick rounds, yielding about 3 or 4 slices. Combine the sugar and cinnamon. Sprinkle the sugar mixture on both sides of each slice. Grill the grapefruit for 5 minutes or until the slices are hot and the sugar begins to caramelize. Make sure to turn the slices halfway through cooking.


 * Grilled Eggplant Sandwich**

1/4 cup olive oil 3 cloves garlic, sliced 1 (19oz) can white kidney (cannellini) beans, drained and rinsed 1 tbl. lemon juice 1 tsp. fresh or 1/4 tsp. dried rosemary leaves, chopped 1/2 tsp. salt 1/2 tsp. ground black pepper 1 (1 pound) eggplant, cut crosswise into 1/4-inch-thick slices 4 (3/4 inch) thick slices sourdough or peasant bread 1 cup arugula leaves or green-leaf lettuce 1/2 medium-size red onion, thinly sliced and separated into rings

In small saucepan, heat oil over medium heat. Add garlic and cook 2 to 3 minutes or until garlic browns lightly. Transfer garlic and 2 tbl. olive oil to food processor fitted with chopping blade; add beans, lemon juice, rosemary, salt, and pepper; process until smooth. Set bean mixture aside. Heat grill or nonstick indoor grill pan over medium heat. Place eggplant in medium size bowl. Brush remaining 2 tbl. garlic flavored oil over both sides of each eggplant slice, coating evenly. Grease grill top or pan with vegetable oil or nonstick cooking spray. Grill eggplant slices 3 to 4 minutes on each side or until softened. Return eggplant to bowl after grilling. Grill bread slices just until lightly toasted, about 10 to 15 seconds on each side. Place one bread slice on each of 4 individual plates. Reserve 1/4 cup bean mixture. Divide and evenly spread remaining bean mixture among bread slices. Place alternating layers of arugula and eggplant slices on each sandwich. Top each with 1 tbl. of remaining bean mixture and some onion rings before serving.


 * Grilled Corn**

6 ears of corn, DO NOT remove the husks 1/2 cup butter, melted salt and pepper to taste

Place the corn, with the husk still on them, in a pot of cold water. Soak the corn for 1 hour. Preheat the grill to a medium-high heat. Remove the corn from the water and wrap each one (leave in husk) in foil. Place the wrapped corn on the racks and cook for 20 to 25 minutes or until the kernels are tender. Serve with melted butter.


 * Chanukah Nuts**

1 cup brown sugar, firmly packed 1/2 cup sugar 1/2 cup sour cream 2-1/2 cups walnuts, halved 1 tsp. vanilla

Combine the sugars with the sour cream. Simmer, stirring, 2 to 3 minutes until the sugars are dissolved. Boil gently until it reaches a soft-ball stage or until it is about 235° on a candy thermometer. Remove from the heat. Add in the nuts and vanilla. Stir until the mixture starts to crystallize. Separate into 1 inch clusters, spread on wax paper to cool.

NOTE: Can be used in frosting for a layer cake or as a topping for pudding or ice cream when coarsely chopped


 * Caramel Apples**

4 large tart apples, cored 1/2 cup apple juice 8 tbs. brown sugar 12 red-hot candies 4 tbs. margarine or butter 8 caramels 1/4 tsp. cinnamon whipped cream

Peel about 3/4" off the top of each apple and place into the cooker. Pour the juice over apples. fill the center of each apple with 2 tbs. sugar, 3 red-hots, 1 tbs. butter and 2 caramels. Sprinkle with cinnamon. Cover and cook on low for 4-6 hours. Uncover until the apples are tender. Top with Whipped cream.


 * Candy Canes**

This is a great project to do with children.

1 cup sugar 1/4 cup light corn syrup 1/4 cup water 1/8 tsp. cream of tartar 4 drops oil of peppermint or other flavoring 4 drops red or green food coloring

Grease a hard surface.

Simmer the sugar with the corn syrup, water and cream of tartar until the mix reaches a soft crack stage or about 280° on a candy thermometer. Remove from the heat and add the flavoring.

Divide the syrup in half. Add food coloring to one half; pour out separately onto the greased surfaces. Cool for 1 to 2 minutes. Pull each half separately; roll into 1/2" thick ropes. Twist colored batch around the white batch pulling until the colors adhere. Cut with scissors into 6" long lengths; bend to crook one end.

NOTE: You can find Wintergreen or oil of cinnamon to use as a flavoring. Work quickly to form candy canes or you can form knots.