3/4 cup butter
3/4 cup confectioner's sugar
1 1/2 cups flour
2 eggs
1 cup brown sugar (packed)
2 Tbsp flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
1 cup chopped pecans
Pre- heat oven to 350
Cream butter and confectioner's sugar. Blend into 1 1/2 cups flour. Press evenly into bottom of ungreased 13"x9"x2" pan. Bake 12-15 minutes.
Mix remaining ingredients; spread over hot baked layer and bake for an additional 20 minutes. Cool and cut into squares.
1 pkg A Taste of Thai Red Curry Base
1 can (14 oz) Coconut Milk
2-3 lbs Beef Stew Meat or lean roast,
well-trimmed and cut in small bites
4-6 medium Red or Yellow Potatoes,
scrubbed and chopped
2 medium Sweet Onions, coarsely chopped
4 stalks Celery, chopped
1 cup Baby Carrots
1 can (15 oz) Beef Broth
1/4 cup Peanut or Sesame Oil, divided
1 tsp fresh grated Ginger
2 Tbsp A Taste of Thai Seasoning Sauce
(Fish Sauce - It's good, really!)
1/2 tsp Lemon Pepper
Meat Tenderizer
1/2 cup Raw Peanuts
Directions: Heat half of oil in large non-stick skillet. Add half of Red Curry Base, heat & soften a few seconds, then stir into oil with wooden spoon. Sprinkle meat with tenderizer & add enough to cover pan in single layer. Cook over medium-high heat until moisture evaporates & meat is nicely browned, being careful not to burn. Meanwhile, heat broth & coconut milk in 3-4 quart slow cooker. Transfer browned meat to slow cooker with slotted spoon. Add a little more Oil & Red Curry Base and continue until all meat is browned. Add a little more oil to pan, if needed, and any remaining Red Curry Base. Sauté Onion & Celery until translucent, adding Raw Peanuts and Ginger the last few minutes. Add to slow cooker with remaining ingredients. Cook covered on high for 2 hours, then reducing temperature to simmer until meat is tender, about 2 more hours. Hot Sauce or curry powder may be added, if you like more heat in your curry, this is very mild. Serve with Raita on the side or as a topping.
Pint Plain Yogurt (NOT Vanilla!)
1 medium Cucumber, coarsely grated or finely chopped
(remove seeds, if large)
1 small Sweet Onion, 1 bunch of Green Onions,
OR 1 handful of Chives, chopped small
1 bunch Cilantro, chopped
Optional-1/4 cup finely chopped Carrot
or Sweet Red Pepper
Drain excess moisture from prepared veggies in strainer, or on paper towels. Mix all together & chill while Curry is simmering. Cooling side dish or topping for curries & other spicy foods.
5 lbs Chicken Breasts
2 quarts Water
1 large Onion, quartered
1 tsp Seasoned Salt
2 Chicken Boullion Cubes
Parsley Sprigs
In a large pot, bring water and seasoning to a boil. Add chicken. Lower heat and simmer 40 minutes. Remove from heat, cool. Shred or dice chicken and refrigerate.
Dressing:
1/2 cup Bottled Italian Salad Dressing
1 cup Light Mayonnaise (not salad dressing)
1 Tbsp White Vinegar
1 1/2 tsp Celery Seed (optional)
2 Tbsp Sugar (or Splenda)
1/8 tsp Salt
Dash of Paprika
Blend all ingerdients together well. Toss chicken with 1 cup of dressing and let stand at least one hour to marinate.
Combine remaining dressing with:
1/2 cup Light Sour Cream
1Tbsp Honey
Add to marinated chicken and mix well. Canned, drained water chesnuts, blanched almonds, chopped pecan and or sweet grapes may be added, if desired.
2 (15 oz) cans black-eyed peas, drained and rinsed
1 large tomato, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1/2 red onion, chopped
1 stalk celery, chopped
1 T chopped fresh parsley
3 T. balsamic vinegar
2 T. olive oil
salt and pepper
2lb, 8oz. Frozen Strawberries (thawed with juice)
1 qt. Heavy Cream
4oz. sour cream
4oz. yorgurt (flavored or plain)
1/2 lb. fresh Strawberries for topping (I just used diced up frozen)
Blend strawberries until puree. Mix strawberries, sour cream , yogurt, and heavy cream on low. Do not whip. Chill well.
Add remaiming strawberries as garnish before serving.