Archive through November 16, 2001
TV ClubHouse: archive: Library - Miscellaneous thru May 2003:
TVCH Recipe Book:
Archive through November 16, 2001
Willi | Friday, April 20, 2001 - 05:50 pm     Geez Louise we have a skimpy cookbook! I must do something about this! Ok...Wanna sing the praises of J-E-L-L-O? No?! You will after trying this delish recipe! I'm having some right now & my mood has lifted and my tastebuds are screaming, "Thank You Jello Queen!" Ruby Red Layered Jello Salad Ingredients needed: 1 (3oz) package raspberry flavored gelatin 1 (3oz) package cherry flavored gelatin 1 (10oz)package frozen raspberries 1 (8oz) can crushed pineapple, drained 1 (16oz)can whole cranberry sauce 1 pint sour cream 2 C. very hot tap water (or boiled water) Directions: 1. Dissolve raspberry gelatin in 1 Cup hot water. Add frozen raspberries and stir until well mixed. Pour into a glass bowl. Refrigerate until almost firm, about 30-60 minutes. 2. Spread sour cream over firm gelatin. Refrigerate. 3. In another bowl, dissolve cherry gelatin in 1 cup hot water. Stir in crushed pineapple & cranberry sauce. Chill until partially set, about 20-40 minutes. 4. Spoon cherry gelatin mixture over sour cream later. Chill until firm, another hour or two. Enjoy! |
Ocean_Islands | Saturday, April 21, 2001 - 11:48 am     Instant breakfast: Take one clear glass. Take one clean egg. Break egg into glass. Add: 1 dash worcestershire sauce 1 dash tobasco Down contents of glass like a shot of whiskey. Instant breakfast! (and no messy clean up, either!) |
Azriel | Saturday, April 21, 2001 - 12:59 pm     Willi, I'm a Jello freak. Here's my favorite Jello recipe. Strawberry Jello Trifle Ingredients: 3 4oz pkgs Strawberry Jello 1 lb sliced fresh or frozen strawberries 1 cup chopped pecans Angel food cake, torn in bite size pieces Large Cool whip Prepare Jello according to pkg directions. Put in icebox to cool just until it starts to thicken up. In a trifle dish or deep glass bowl, layer 1/2 the angel food pieces and 1/2 the strawberry pieces. Pour 1/2 the Jello mixture over these layers. It should seep down around the angel food pieces. Spread 1/2 the Cool Whip and sprinkle with 1/2 the pecans. Repeat the layers with the remaining ingredients. Chill until the Jello is set. (On the 4th of July I added a layer of blueberries before the Cool Whip layer. It was pretty. My sister-in-law put a layer of bananas in hers when she made it. Everyone else liked it but I thought it was icky :P) |
Willi | Thursday, May 03, 2001 - 07:44 am     Ok here's a great coffee recipe from freshjoe.com (shameless plug!) Joepuccino (this recipe makes two tall glasses) 2 Cups (double strength) freshly brewed Rockin' Roast or Yespresso coffee; 3 oz. semisweet chocolate, melted; 1 C. Vanilla Ice Cream (Fresh Joe uses Brigham's Vanilla); Chocolate shavings or chocolate-covered peaberries (if desired). In a medium sized bowl, whisk together the coffee and chocolate until blended. Chill the mixture for approximately 2 hours (needs to be well chilled). Then, in a blender, beat together the ice cream and and chilled coffee mixture until creamy. Makes enough for two tall servings. Add garnish as desired or drink as is. A delicious treat! *You can double this recipe to make 4 servings* |
Jenhavins | Thursday, May 10, 2001 - 07:04 am     FRIED BISCUITS (practice makes perfect with this one) Preheat oven to 425 4 tablespoons Crisco 1 cup milk 2 cups Self-Rising Flour 1 8 inch Cast Iron Skillet Melt Crisco on stovetop in Skillet (keep skillet on low heat after pouring Crisco out). Pour into 1 cup of milk and stir until Crisco has a slightly lumpy texture. Pour milk and Crisco mixture into self-rising flour. Blend together but do not over blend. Place mixture on slightly floured counter or board. Pinch off dough and roll in skillet (this is the technique you will have to work on due to knowing how much grease needs to be in your skillet to roll biscuits...you may have to add a teaspoon). Place biscuits together so sides are touching. Heat in oven set at 425 for 12 to 15 min. until tops are brown. Flip out of skillet to reveal brown crusty bottoms and serve with gravy! This is not a healthy recipe, but with a lot of practice, a yummy breakfast treat! |
Ocean_Islands | Thursday, May 10, 2001 - 11:15 am     White Castle Hamburgers You may have read my suggestions elsewhere for a White Castle hamburger at your house. Here it is added to the recipe book: Dice two or three cups of white onions and throw them in a flat sautee pan. Add 1/3 cup of water. Place frozen hamburger patties on the onions once the water starts boiling. Steam until done (you might need to put a cover on the pan). When done, take a spatula, scoop up a pattie with ALL the onions that are beneath it (it's important to scoop the actual onions it steamed on) and place in a bun. For authenticity, cut the hamburger into four and hold together with a tooth pick. It's important to use frozen hamburger patties instead of home-made from raw hamburger, I think, and if they are square, that's the best. They won't have the classic holes in them (but you could add those if you want more authenticity). White Castle Hamburgers! |
Gail | Sunday, May 27, 2001 - 07:06 pm     Here is a recipe that I have enjoyed for years. I had these tonight and it reminded me of how much I love them. It is great in the summer with a white or blush wine. It can also be had as leftovers the next day for lunch (and is always nice to just make for lunch). You can vary the amount of any of the ingredients to suit your taste. 1 Can Chunk Chicken, Cut Up 1 Pound Broccoli, cooked and drained (I use the bags of florets you can buy - big timesaver) 2 Cups Mozzarella Cheese, Shredded 2 Tomatoes, Chopped 1 Avocado, Chopped Rice, Optional (I never use) For dressing (I usually make more than this) 1/2 Cup Mayonnaise 1 Tablespoon Dijon Mustard 1 Teaspoon Celery Seed Toss chicken, broccoli, cheese, tomatoes, and avocado in a bowl. In a small bowl, mix mayonaise, mustard and celery seed together. Pour over chicken - broccoli mix. Toss gently til mixed. Spoon into pita bread halves. For vegetarian style, leave out the chicken. You can also add a cup of cooked rice or a couple of chopped boiled eggs if you like. Spoon into pita bread halves (I prefer wheat for these) I think you can kind of vary ingredients and amounts to experiment. Enjoy!! (grrr! I will come back later and fix the formatting on this) |
Ocean_Islands | Sunday, August 12, 2001 - 06:17 pm     Ok try this, you won't be sorry: Dark Fruit Get some fresh cherries, and take out the pits. Get one or two cups of pitted cherries. Get a cup of blue berries. Place in a bowl. Open a bottle of red zinfandel or cabernet sauvignon. Pour in just enough red wine to reach the same level as the fruit, almost covering it. Sprinkle a tablespoon full of sugar over it. Let it sit at least thirty minutes, then portion out into small bowls with lots of the wine in each bowl. This is a great dessert -- French style. And it's fat free (this can be made with any red or blue fruit). Dark Fruit! |
Kstme | Thursday, October 11, 2001 - 08:00 am     If you every need a recipe and can't find it...go to allrecipes.com They have so much stuff there you can get lost for hours!  |
Magikearth | Thursday, October 11, 2001 - 09:02 am     This is an awesome site! Thanks to everyone for sharing these wonderful recipes. I can't wait to try them |
Car54 | Thursday, October 11, 2001 - 09:12 am     I don't have a name for this, but here goes.... 1 box chicken rice a roni 1 pkg frozen brocolli & cauliflower (or other frozen veggies you like) 1 pkg shredded cheddar cheese Make the rice a roni as directed on box Boil water and cook veggies Put rice in bottom of deep bowl, then veggies on top, put shredded cheese on top, and sprinkle a little paprika on top Put into microwave a minute or so to melt cheese down into veggies and rice. Really good! |
Abbynormal | Thursday, October 11, 2001 - 03:10 pm     CHOCOLATE GRAVY I never measure when I make this so I made some this morning and tried to kinda guess at the amounts. 1/4 cup hersheys cocoa 2 TB flour 2/3 sugar 1+1/2 c milk 1/4 c water I whisk everything together, then turn it on high until it starts boiling and getting thick, whisking the whole time. Only takes about 5 mins. Then I put a big dollop of butter in and stir and serve over hot biscuits. (I ate 4 biscuits this morning!) |
Misslibra | Monday, October 15, 2001 - 01:34 am     MissLibra's Oatmeal Cookie Recipe 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon ground cinnamon 1 1/2 teaspoon baking powder 1 1/2 teaspoon baking soda 1/2 teaspoon nutmeg 1 1/2 cup (3 sticks) unsalted butter, room temperature 2 1/4 cups packed brown sugar 1 1/2 tablespoon pure vanilla extract 1 tablespoons milk 3 large eggs 4 1/2 cups old-fashioned oats & quicks oats mixed together to equal the 4 1/2 cups. 1 cup raisins soaked in about 1/4 cup of boiling hot water. Pour liquid off of the rasins, reserving about 2 tablespoons. 1 Cup of chopped walnuts 1. In a medium bowl, whisk together flour, salt, cinnamon, nutmeg, baking powder, and baking soda. Set aside. In the bowl of an electric mixer beat butter with sugar, and beat until light and fluffy. Add eggs one at a time beating well, add vanilla and milk, and resevered liquid from rasins mix well. Add flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in oats, raisins and walnuts. Place dough in the refrigerator until firm, about 2 hours or overnight. Set oven at 350, lightly grease cookie sheets. Using a over sized spoon such as a TBSP, drop dough on sheet about 3 inches apart. Brush tops of cookies lighty with a little egg wash, it makes them nice and shiny looking and enjoy! BTW these cookies freeze very well. |
Tess | Monday, October 15, 2001 - 02:11 am     Thanks Missy!! I'll let you know how they turn out. |
Meme9 | Friday, October 19, 2001 - 11:17 am     Abbynormal, I havn't had Chocolate Gravy since I was a kid. Was telling my kids about it and they thought I was nuts . Could not remember how it was made, but we had it often. Now I can make some for them. Thanks you so much!! |
Meme9 | Friday, October 19, 2001 - 12:07 pm     This is a very, very good recipe for MEME'S CHEESEBALL Mix together 1 pkg. 8 oz. cream cheese and 1/2 cup sour cream. Mix together 1/8 tsp. onion salt and 1/8 tsp. garlic powder (or garlic salt will work if you don't have powder) Combine all the above. Add: 1-3oz.pkg. of grated sharp cheddar cheese. 1 or 2 pkgs. dried beef, (Chopped fine). Dry Parsley as much as you like(this makes it look pretty too. Line a small bowl with plastic wrap, dump mixture in, cover with extra wrap. Chill. When ready to server, dump upside down on tray and sprinkle with more dry parsley. |
Meme9 | Friday, October 19, 2001 - 12:18 pm     Another good recipe from Meme kitchen. EASY TUNA WARM UPS 1-6oz. can of tuna 3 hard boiled eggs 1 Tbsp. chopped onion 1 Tbsp. pickle relish 1/2 cup grated cheddar cheese 1/2 cup mayonnaise Mix all ingredients together. Spread on buns. Wrap in aluminum foil. Bake at 400 for 15 minutes. This is good for this time of year. Enjoy!  |
Grooch | Thursday, November 15, 2001 - 08:38 am     This is a very easy soup to make, tastes great and is very healthy. Sweet Potato Soup 4 medium sweet potatoes or yams washed clean salted water to cover potatoes 1 cup red diced onion 2 tbsps butter 2 fresh jalapeno peppers seeded and diced salt & pepper to taste chopped cilantro Lime Cream: juice of 2 limes 1/2 cup sour cream --------------------------- Cook the sweet potatoes whole and unpeeled, covered, in salted water for about 1 hour. Take out of the water and let them cool then peel them. While the potatoes are cooking, make the lime cream. Stir the lime juice into the sour cream to get a pourable consistancy. Put in the refrigerator until ready to use To finish the soup: In a pan, saute the onion in the buuter until soft. Throw the potatoes, onion and 1 cup of the water that you boiled the potatoes in and the jalapenos into a blender and puree. Add more water if you need to, to get the consistancy that you like. Afterwards, put it in a saucepan to simmer to heat it back up and add salt & pepper to taste. Ladle the soup into bowls. Spoon some lime cream on top and garnish with cilantro. You're done! |
Fruitbat | Thursday, November 15, 2001 - 09:08 am     Ocean, I remember you giving this receipe before when I was mourning the fact I had no White Castles nearby. I tried them and they are excellent. I buy small dinner rolls, freeze small hamburgers in squares for the very official deal. |
Ocean_Islands | Friday, November 16, 2001 - 06:04 pm     They are good, aren't they? I just may make some for lunch, tomorrow! |
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