Freezer Log
Ingredients| 1/2 lb sharp cheddar cheese |
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Combine in food processor - 1/2 lb. sharp yellow cheese, 8 slices
bacon, 1/2 tsp. Worchestershire sauce, 1 tsp. dry mustard, 2 tsp.
mayonnaise. Blend until bacon is minced. Form into a log shaped like
party rye bread. Wrap in plastic wrap or foil and freeze til firm. To
serve, slice, put on rye bread,
Servings: 6
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French Fried Liver
Cut liver into strips about 1/4 inch wide and 3 inches long. Combine flour, salt, and pepper. Dredge lvier strips in seasoned flour. Fry in shortening at 350 degrees until brown, about 2 to 3 minutes. Drain on absorbent paper. Serve hot or cold with Fiesta Sour Cream Dip. (Upload by user)
Cut liver into strips about 1/4 inch wide and 3 inches long. Combine flour, salt, and pepper. Dredge lvier strips in seasoned flour. Fry in shortening at 350 degrees until brown, about 2 to 3 minutes. Drain on absorbent paper. Serve hot or cold with Fiesta Sour Cream Dip. (Upload by user)
French Fried Pop Corn
Preheat oil and using a long handled tablespoon lower corn into hot oil, fry until kernels pop and rise to top. Remove and put on paper toweling to drain. Sprinkle with salt. strongServings: 1/strong (Upload by user)
Preheat oil and using a long handled tablespoon lower corn into hot oil, fry until kernels pop and rise to top. Remove and put on paper toweling to drain. Sprinkle with salt. strongServings: 1/strong (Upload by user)
French Onion Dip
Stir all ingredients until well mixed. Cover and chill 1 hour. Makes 2 1/2 cups strongServings: 4/strong (Upload by user)
Stir all ingredients until well mixed. Cover and chill 1 hour. Makes 2 1/2 cups strongServings: 4/strong (Upload by user)
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French Style Cream Cheese Spread
1. In a medium bowl, stir together the cream cheese, margarine or butter, garlic, parsley, water, vinegar, Worchestershire sauce, Herbes de Provence, and seasoning salt. Cover and refrigerate over night. 2. To serve, garnish with fresh thyme, if desired. Serve with br (Upload by user)
1. In a medium bowl, stir together the cream cheese, margarine or butter, garlic, parsley, water, vinegar, Worchestershire sauce, Herbes de Provence, and seasoning salt. Cover and refrigerate over night. 2. To serve, garnish with fresh thyme, if desired. Serve with br (Upload by user)
Fresh Smoked Salmon Pate
Whish together heavy cream and sour cream in small bowl. Refrigerate. Combine cold water, carrot, onion, bay leaf, lemon slices and chili pepper in skillet large enough to hold the salmon fillets in one layer. Bring to boiling; continue to boil 10 minutes. Lower to simmer. (Upload by user)
Whish together heavy cream and sour cream in small bowl. Refrigerate. Combine cold water, carrot, onion, bay leaf, lemon slices and chili pepper in skillet large enough to hold the salmon fillets in one layer. Bring to boiling; continue to boil 10 minutes. Lower to simmer. (Upload by user)
Fresh Garlic Vegetable Dip
Combine all ingredients, cover and refrigerate. Good served with wheat crackers. Makes about 2 1/2 cups. strongServings: 1/strong (Upload by user)
Combine all ingredients, cover and refrigerate. Good served with wheat crackers. Makes about 2 1/2 cups. strongServings: 1/strong (Upload by user)
Fresh Limeade
Combine sugar and boiling water, stirring until sugar dissolves. Add lime rind, lime juice, and cold water; mix well. Chill.Serve over ice. Garnish with lime slices and mint sprigs. Yield: 2 quarts. strongServings: 1/strong (Upload by user)
Combine sugar and boiling water, stirring until sugar dissolves. Add lime rind, lime juice, and cold water; mix well. Chill.Serve over ice. Garnish with lime slices and mint sprigs. Yield: 2 quarts. strongServings: 1/strong (Upload by user)
Fresh Vegetable Dip
PLACE COTTAGE CHEESE IN BLENDER AND PROCESS UNTIL SMOOTH. ADD REMAINING INGREDIENTS AND PROCESS UNTIL MIXED WELL. PLACE IN BOWL, COVER, AND CHILL FOR AT LEAST ONE HOUR OR UNTIL READY TO SERVE. MAKES ABOUT 1 1/2 CUPS. TOTAL RECIPE = 284 CALORIES, 20 % FAT 6.3 gm FAT. &n (Upload by user)
PLACE COTTAGE CHEESE IN BLENDER AND PROCESS UNTIL SMOOTH. ADD REMAINING INGREDIENTS AND PROCESS UNTIL MIXED WELL. PLACE IN BOWL, COVER, AND CHILL FOR AT LEAST ONE HOUR OR UNTIL READY TO SERVE. MAKES ABOUT 1 1/2 CUPS. TOTAL RECIPE = 284 CALORIES, 20 % FAT 6.3 gm FAT. &n (Upload by user)
Fresh Vegetable Pizza
1>. Heat oven to 375 deg.F. Separate dough into 4 long rectangles. Place rectangles crosswise in an ungreased 15 x 10 x 1 inch baking pan; presss over bottom and 1 inch up the sides. Seal perforations. Bake 14 to 19 minutes or until golden brown. Cool completely. 2>. B (Upload by user)
1>. Heat oven to 375 deg.F. Separate dough into 4 long rectangles. Place rectangles crosswise in an ungreased 15 x 10 x 1 inch baking pan; presss over bottom and 1 inch up the sides. Seal perforations. Bake 14 to 19 minutes or until golden brown. Cool completely. 2>. B (Upload by user)
Fri Dinner Sesame Chive Tortilla Triangles
Arrange 3 of the tortillas on work surface. Lightly beat together egg white, 1 tb of the oil and salt; brush over both sides of tortillas. Sprinkle with chives and 2 tb of the sesame seeds. Top with remaining tortillas, pressing together firmly. Brush remaining oil over top; br (Upload by user)
TAG: sesame, tortillas, remaining, triangles, tortilla, chive, dinner, ,
Arrange 3 of the tortillas on work surface. Lightly beat together egg white, 1 tb of the oil and salt; brush over both sides of tortillas. Sprinkle with chives and 2 tb of the sesame seeds. Top with remaining tortillas, pressing together firmly. Brush remaining oil over top; br (Upload by user)
TAG: sesame, tortillas, remaining, triangles, tortilla, chive, dinner, ,
Fried Deviled Camembert
Wrap and freeze cheese 1 hour. On a plate, combine flour, mustard, herbs and pepper. Dredge each piece of cheese thoroughly with mixture, then dip into egg. In small bowl, mix bread crumbs with chili powder and cayenne pepper. Coat dipped cheese portions in mixture, pr (Upload by user)
TAG: cheese, ,
Wrap and freeze cheese 1 hour. On a plate, combine flour, mustard, herbs and pepper. Dredge each piece of cheese thoroughly with mixture, then dip into egg. In small bowl, mix bread crumbs with chili powder and cayenne pepper. Coat dipped cheese portions in mixture, pr (Upload by user)
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Fried Dill Pickles
Combine egg, 1 tbsp flour, milk, worcestershire sauce, and hot sauce; stirring well. Set aside. Combine 3.1/2 cups flour, salt, and pepper; mix well. Dip drained pickles into milk mixture and dredge in flour mixture. Deep fry at 350~ until pickles float to the surface. Drain (Upload by user)
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Combine egg, 1 tbsp flour, milk, worcestershire sauce, and hot sauce; stirring well. Set aside. Combine 3.1/2 cups flour, salt, and pepper; mix well. Dip drained pickles into milk mixture and dredge in flour mixture. Deep fry at 350~ until pickles float to the surface. Drain (Upload by user)
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Fried Eggs
1. Grease a heat resistant, non metallic saucer with the butter. 2. Carefully break eggs onto saucer. Sprinkle with salt and Pepper. 3. Heat in Microwave Oven 30 seconds. Shake to loosen eggs from sides of saucer. 4. Heat, uncovered, 30 seconds to 1 minute. Do not overcook a (Upload by user)
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1. Grease a heat resistant, non metallic saucer with the butter. 2. Carefully break eggs onto saucer. Sprinkle with salt and Pepper. 3. Heat in Microwave Oven 30 seconds. Shake to loosen eggs from sides of saucer. 4. Heat, uncovered, 30 seconds to 1 minute. Do not overcook a (Upload by user)
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Fried Fish Batter
Fish (Steaks, fillets or whole) Oil for frying. Heat oil until it pops when sprinkled with a drop of water. Pat fish dry, then brush with mustard, (mixed with sherry or brandy if desired). Sift cornmeal, salt and pepper into bag. Add 2 or 3 steaks or fillets, or 1 whole (Upload by user)
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Fish (Steaks, fillets or whole) Oil for frying. Heat oil until it pops when sprinkled with a drop of water. Pat fish dry, then brush with mustard, (mixed with sherry or brandy if desired). Sift cornmeal, salt and pepper into bag. Add 2 or 3 steaks or fillets, or 1 whole (Upload by user)
TAG: batter, fried, ,
Fried Leeks With Tarragon
TRIM THE LEEKS: Cut off the roots but leave enough so that the leaves remain joined at the base. Slice them in half lengthwise down to the base but not through it, and rinse them well. Steam them over boiling water until they are tender when pierced with a knife, about 10 mi (Upload by user)
TAG: leeks, tarragon, ,
TRIM THE LEEKS: Cut off the roots but leave enough so that the leaves remain joined at the base. Slice them in half lengthwise down to the base but not through it, and rinse them well. Steam them over boiling water until they are tender when pierced with a knife, about 10 mi (Upload by user)
TAG: leeks, tarragon, ,
Fried Lumpia
To make sauce, combine vinegar, 1 teaspoon soy sauce, sugar, water, ginger and garlic in small saucepan. Bring to boil. Stir in cornstarch paste and simmer 5 minutes, or until thickened. Season to taste with salt. Keep warm. For lumpia, mix pork, shrimp, mushrooms, jicama, g (Upload by user)
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To make sauce, combine vinegar, 1 teaspoon soy sauce, sugar, water, ginger and garlic in small saucepan. Bring to boil. Stir in cornstarch paste and simmer 5 minutes, or until thickened. Season to taste with salt. Keep warm. For lumpia, mix pork, shrimp, mushrooms, jicama, g (Upload by user)
TAG: sauce, lumpia, ,
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