|
"Here's Madge's Recipes.
Including the one that got all them girls sick 'cause the can she used had gone bad. Nonetheless, these are some of my favorite. I wish she'd included her blue cheese ice cream with the fried cucumber chips, but she says it's a secret recipe. I think it's cause she can't recollect the way she made it."
|
|
1 ¼ cup and 2 tablespoons of dark rum
1 lime quartered.
8 mint leaves
¼ cup of lime juice
1 tablespoon of Dijon or dijonnaise.
¼ cup of lime juice
1 tablespoon of brown sugar.
1 bowl full of lettuce.
2 small granny smith apples sliced.
¼ cup of Craisins
¼ cup of honey roasted pecans
¼ cup of croutons
¼ cup of green olives with pimentos
a sprinkling of bacon-bits
½ cup of sugar snap peas
2 tablespoons of sliced pickled ginger (optional)
|
To prepare:
To start pour a ¼ cup of rum in a small glass. Shoot it down and suck on a lime wedge dipped in sugar. This will warm you up and get you ready to start assembling the ingredients.
Chop the lettuce and place in a large bowl.
Take another ¼ cup of rum and shoot it down with the lime wedge to celebrate the completion of chopping all that lettuce.
Toss in to the lettuce the apples, craisins, pecans, olives, bacon bits, and ginger.
Take a break and sip on another ¼ cup of rum. Your tongue should be a bit numb so you may not have to suck on the lime wedge.
Make the dressing by mixing the lime juice, sugar, and Dijon or dijonaisse. Beat it by hand for about 3 minutes.
Take a much needed break by chugging another ¼ cup of rum; forget the lime, you won’t taste it.
Crush the mint leaves into the dressing mixture and pour in two tablespoon of rum. Crush, crush, crush…and mix.
Pour the dressing onto the salad and toss in the croutons.
Celebrate the completion of your salad with the final ¼ cup of rum! YUM!
|
|
|
1 large 16 oz bag of potato chips.
2 cups of shredded cabbage
2 cups of cut broccoli
1/2 cup of diced radishes
1/3 cup of diced celery
2 tablespoons of lemon juice
1/2 teaspoon of Worcestershire sauce
1 Jalapeño diced
1 1/2 cups of real mayonnaise
1 cup of small marshamallows
Pinch of paprika
|
To prepare:
Combine all the ingredients except the potato chips in a plastic or glass mixing bowl. Put in the refrigerator for an hour so it all chills and binds together. Fold in the potato chips and serve immediately.
This colorful salad with it's multiple textures will liven up the salad section of the buffet table.
This recipe serves 8.
|
| 2 pounds of flat lasagna noodles
3 cans of crushed pinapple drained
1 lb. of raw chicken breast cubed
1 cup of shreded sweet coconut
1 cup of apricot jam
16 oz of cream cheese
1/2 cup of shredded Cheddar cheese
1/2 cup of Monterrey Jack cheese
Sliced jalapeños to decorate the top
|
|
To prepare:
Boil the lasagna noodles according to the box direction using along with the water as required by the box recipe the juice of the crushed pineapple so as to flavor the noodles. Once the noodles are done let them cool. In a large baking dish combine the coconut, the pineapple, the chicken and the cream cheese.
To assemble the casserole first place a layer of noodles, then add a layer of the chicken, pineapple, coconut, cheese mix. Keep adding layers till you reach near the top of the casserole. The top layer should just be the apricot jam. Add the last layer of noodles. Cover the noodles with slices of jalpeños and then add to it the cheese. Bake at 375 for 50 minutes or till the chicken is cooked thoroughly. When you bake the dish the cheese will melt through the jalpeños as you can see in the picture.
This casserole looks like a lasagna, but will delight your guests with it's unexpectedly sweet and tangy tropical flavor.
|
|
|
1 package of Angel Food cake mix
1 can of canned beet slices
1 can of shoestring beet slices
1 can of white frosting
1 diced jalapeño
|
To prepare:
Follow the directions on the Angel Food cake box except that you will substitute the water called for in the recipe with the same amount of juice from the cans of beets. Be sure to save at least 2 tablespoons of the beet juice for the frosting.
Once the cake mix is ready fold in the shoe string beets and jalapeño. If you prefer, you may slice the beetst into smaller bits so that they are the size of chocolate chips. Once the batter is mixed with the shoestring beets and jalapeño prepare a cake pan like you normally would. Line the bottom of the cake pan with the sliced beets. Pour the batter mix into the baking pan. Bake according to the box directions. When you remove the cake form the baking pan you will in essence have the beets facing the "top" of the cake. Unlike a pineapple upside down cake, this is a beet right side up cake.
To prepare the frosting, take the white frosting and mix into it the beet juice so it turns bright red. Frost the cake and decorate it to your liking.
Your guests will think you are serving them Red Velvet cake and will be quite surprised to discover it's not!
|
"That's the end of the site. Now go and buy some tickets!"
|
|
