Russian Tea

"Russian Tea" mix from Jerry and Marie.

Do you remember this Fad in the '50s?

1  1/4  Cups Unsweetened Instant Tea

1  1/2  Cups Sugar or Artificial Sweetner

1  Pkg Kool Aid Unsweetened Lemonade Mix ( 1 pkg makes 2 qts  )

1  (1lb  4 oz ) Plastic Container Tang Orange Flavor Mix

1  tsp. Ground Cloves

2  tsp. Ground Cinnamon

Mix all ingredients together and store in an airtight container.

To make 1 8oz cup of hot tea use 4 heaping tsps. of mixture.

Mung Pancakes (veggie) by Koree

Ingredients:

❶ ½ bag Mung beans

❷ 1 bundle of chives

❸ 1 bundle of green onions

❹1 large zucchini

❺ 1 lb. ground turkey meat or breakfast turkey sausage

❻ 1 minced onion to cook with meat

❼ 1 tea spoon sugar

❽ 1 Table spoon ground ginger

❾1 table spoon ground garlic

Preparations:

Soak beans overnight in water.
Blend beans into “pancake like” consistency.
Grate zucchini with cheese grater.
Chop chives and green onions.
Cook turkey meat with minced onions until meat is done.
Mix all ingredients and form approximately 20 “pancakes.”

Serve warm.

Apple Pie Enchiladas

Apple or Cherry Pie Enchiladas from Shirley

Ingredients:

1 – (21 oz) can of apple or cherry pie filing

6 – 8 inch flour tortillas

1 Tsp. Ground Cinnamon

½ Cup butter or margarine

½ Cup White Sugar

½ Cup Brown Sugar

½ Cup Water

Instructions:

Spoon heaping 1/4 cup pie filling evenly down the center of tortilla (more filling if desired) sprinkle with cinnamon.

Fold in ends and roll up.  Place seem side down. In a medium saucepan. Combine butter, white and brown sugar and water.  Bring to a boil stirring constantly, reduce heat and simmer 3 minutes.  Pour over enchiladas.  Let Stand 30 minutes. 

Springle with cinnamon sugar mix if desired and bake 20 minutes or untill bubbly and golden brown.

Peach Dumplings

Peach Dumplings - Oh My Gosh, I've died and gone to heaven!!!

 

Ingredients:

2 whole large peaches

2 8 oz cans crescent rolls
2 sticks butter
1-1/2 cup sugar
1 tsp vanilla
cinnamon, to taste
1 1/2 cups orange juice

 

Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour orange juice around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Peach Dumplings - Oh My Gosh, I've died and gone to heaven!!! *To Save this recipe, simply Share it to your timeline* Ingredients: 2 whole large peaches 2 8 oz cans crescent rolls 2 sticks butter 1-1/2 cup sugar 1 tsp vanilla cinnamon, to taste 1 1/2 cups orange juice Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour orange juice around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Ham and Cheese Cornbread Supreme

Ham and Cheese Cornbread Supreme

INGREDIENTS:

3 Slices thick bacon

4 large eggs

¼ cup milk

½ cup butter, melted and cooled

1 (6 oz) Martha White Buttermilk Mix and 1 (6 oz) pkg. Martha White Cotton Country Cornbread Mix

6 Dashes hot pepper sauce

1 medium onion chopped

1 (10 oz) pkg. frozen spinach, thawed and well drained or frozen broccoli, thawed and well drained

1 ½ cups fully cubed ham (1/2 inch cubes)

2 cups (8 oz) finely shredded sharp Cheddar cheese. Chopped fresh parsley for garnish

DIRECTIONS:

1.  Heat oven to 375 degrees F. Cook bacon in 10 ½ inch cast iron skillet until crisp. Place on paper towel. Cool and crumble.

2. RESERVE 1 tablespoon bacon dripping. Drain off remaining drippings. Wipe skillet clean with paper towel. Return reserved bacon dripping to skillet. Place into oven to heat.
3. Beat eggs in large bowl. Add milk, butter, cornbread mix and hot pepper sauce, stirring until blended. Stir in onion, spinach, ham and 1 ½ cups cheese. Carefully remove hot skillet from oven. Pour batter into hot skillet. Sprinkle remaining ½ cup cheese over cornbread.
4. Bake 25 to 30 minutes or until set and golden brown. Let rest 5-10 minutes in skillet on cooling rack. Sprinkle with bacon and parsley, cut into wages and serve.

General:

Makes 8 servings. Preparation time 20 minutes. Cooking time 30 minutes.

Caramel Salt Butter Sauce Recipe | Cooking | How To | Martha Stewart Recipes

Caramel Salt Butter Sauce Recipe | Cooking | How To | Martha Stewart Recipes:

Caramel Salt Butter Sauce

YIELD:Serves 6

INGREDIENTS

·        1 cup sugar

·        2 teaspoons freshly squeezed lemon juice

·        1/2 cup (1 stick) salted butter

·        3/4 cup heavy cream

·        Pinch salt

DIRECTIONS

1.   STEP 1

In a medium heavy-bottomed saucepan, heat sugar, lemon juice, and 1/2 cup water over low heat until sugar dissolves. Bring syrup to a boil, and continue to boil, without stirring, until it begins to turn golden around the edges. It is important not to stir, as the syrup may crystallize.

2.   STEP 2

Meanwhile, combine butter and heavy cream in a small saucepan. Heat until butter melts. When syrup begins to color, lower heat a bit, and continue boiling to a deep-golden color. It will darken rapidly. Remove pan from heat, and let it cool for 30 seconds. Add butter-and-cream mixture, being careful as the syrup will bubble up in the pan. Place pan back over heat, stirring until caramel is completely dissolved. Let sauce cool, taste, and add a pinch of salt, if necessary. Serve hot or chilled.

SOURCE

Martha Stewart Living Television

Apple Gateau Recipe | Martha Stewart Recipes

Apple Gateau Recipe | Cooking | How To | Martha Stewart Recipes:

Apple Gateau

Though gateau is French for "cake," this recipe -- a sweet, tart variation on traditional layer cake -- is made without eggs or flour, from renowned chef Anne Willan.

• SERVINGS:6

INGREDIENTS

·        1 to 2 tablespoons unsalted butter, melted

·        2 oranges

·        6 large sugar cubes

·        6 1/2 pounds tart apples, such as Granny Smith, peeled, halved, and cored

·        Caramel Salt Butter Sauce

·        3/4 cup mascarpone cheese

·        3/4 cup plain yogurt

DIRECTIONS

1.   STEP 1

Heat oven to 175 degrees. Generously butter a 1 1/2-quart tall souffle dish and a wide strip of parchment paper to form a collar extending at least 3 inches above the rim of the dish. Press the buttered side of the collar against the inside of the dish. Chill until butter is set and the paper sticks to the dish.

2.   STEP 2

To extract zest from the skins of the oranges, rub them with sugar cubes so that the cubes soften and turn bright orange. Wrap cubes in plastic wrap, and crush them with a rolling pin.

3.   STEP 3

Set an apple half, cut side down, on a board and cut it crosswise into the thinnest possible slices, about 1/8 inch thick. Alternately, slice apple halves using a mandoline. Sprinkle bottom of souffle dish with sugar. Arrange a layer of apple slices in a floral pattern in the bottom of the souffle dish. Top this first layer of apple with more apples slices arranged across the others like ripples in a pond. (This crossed pattern of slices ensures that the cake holds together when unmolded.) Sprinkle the second layer with sugar. Continue filling souffle dish until apples, held in place by the paper collar, extend at least 3 inches above the rim. (They will shrink down into the souffle dish during baking.) Cover them with a round of parchment paper. Top with a small stack of plates slightly smaller than the souffle dish to seal and weigh down apples.

4.   STEP 4

Bake until apples are much reduced and meltingly soft when pierced with a skewer, 12 to 14 hours. Tear off the top of the paper collar, and let cake cool to room temperature.

5.   STEP 5

Combine mascarpone and yogurt in a small bowl. Unmold cake onto a warm platter. The top should be lightly caramelized with a little syrupy juice running down the sides. Serve warm, with caramel sauce and mascarpone-yogurt combination.

SOURCE

Martha Stewart Living Television