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Hello to all!
Joann's two recipes ...
CRUST: 1 1/2 C. flour,
3/4 C. chopped pecans (walnuts work, too), 3/4 C. melted butter
Mix well and press with fingers in 9 x 13 x 2 inch
pan. Bake 20 minutes at 375 degrees. Cool all day or 1/2 hour in refrigerator.
Blend 8 oz. cream cheese, 1 C. 4X sugar and fold in 1/2 carton of Cool Whip. Spread over crust and chill. Mix 2 small packages of chocolate instant pudding with 3 cups of cold milk. Beat 2 minutes. Spread over the cream cheese layer. Top with the remaining Cool Whip. Sprinkle with chopped pecans. Chill before serving.
Lemon Love Notes
The original receipe called for the following frosting:
(my family thought it was too sweet)
3/4 C. powdered sugar, 3Tbl. butter, 1/2 tsp. vanilla, 1/2 tsp milk
Enjoy!! Joann Sgroi-Genovese, Millcreek Gardeners of
Amy's Great Guacamole:
1 Bermuda Onion, Chopped finely
One Fistfuls of Chopped Cilantro from your garden (of course)
Two pinches of Kosher Salt
Two Tablespoons of Garlic, Chopped Finely
The juice of three Fresh Limes that were rolled under hubbies feet
8 Avocados, peeled and smooshed through your hands
Jalapeno peppers to taste, chopped (we used 6 - 8)
Combine all ingredients avocados. Chill for and
hour. Add salsa mixture to smashed avocados and fold into mixture and voila... Great Guac!
And more fat than your body can handle.!
Christmas Crullers (makes 36)
Ingredients: 3 egg yolks, 3 Tbls. confectioner's sugar, 3 Tbls. butter/margarine, softened, 1 Tsp. vanilla, 1/2 Tbs. grated lemon rind, or 1/2 Tsp almond extract, 1 cup flour, Oil for frying, & confectioner's sugar.
Place egg yolks in a mixing bowl and stir in the sugar and butter. Stir in vanilla and lemon and fold in the flour to make dough. Cover and chill for hours.
LEFTOVER TREAT PIE!
Gather up all the Halloween candy lingering around and sort out the hard wrapped kind from the soft chewy type. Using a chopper, large knife, or food processor.. chop up the unwrapped soft type chandy (with or with out nuts) into coarse chunks, place in a bowl, set aside.
In another bowl, whip up soft ice cream (any flavor) and then mix with 2 cups of the chopped candy.
Scoop mixture into a purchased baked pie shell. It can be one you made, or a premade, prebaked chocolate crust shell, or graham cracker crust, or even a pie shell made of melted chocolate chips (cooled of course).
Frost with a carton of Whip Topping (like Cool Whip), and decorate with any remaining choppped candy. Put in freezer until served....Slice up, and burp!
MARY'S CHILI SAUCE!
First off 4 quarts of tomatoes, 1/2 cup sugar, a cup of vinegar, a cup of onions, a cup of red and green peppers, 1/2 cup celery, a 1 tsp cinnamon, 1 tsp nutmeg, 1tsp alspice, and chili powder to taste, and 5-6 hot peppers (hungarian hot wax). and cook until real thick! Real Hot!
ART'S AWFUL BROWNIES!
1 cup sugar, 2 eggs, 2 squares unsweetened
chocolate ( or the equivalent liquid baking chocolate), 1/2cup butter or margarine, 2/3
cup flour, 1 tsp. vanilla, 1/2 tsp baking powder, 1/2 cup walnuts, 1 cup water
Art is a young husband whose bride didn't have time to bake brownies one day, do he make them himself, misreading 1 tsp. water for one cup. You can use the 1 tsp of water if you insist. Add sugar to eggs and beat. Melt chocolate and butter. Cool slightly. Blend in flour, baking power, vanilla, & eggs. Mix, nuts, choice of water. and spread into a greased 8"x8"x2" ban. Bake @ 350º oven for 25-35 minutes, or until prefered doneness, cool, frost, and cut...And eat...or make into play dough!
For one hell of a hot appetiser:
* FARMER'S MARKET CHILI SAUCE, as featured from Towns, Trails, & Special Times, the Marlboro Country Cookbook, 1997 edition
8 large ripe tomatoes, 2
large apples, 2 large ripe pears
1 large clove of garlic,
minced, 1 1/2 cups cider vinegar,
Peel, seed and core tomatoes; pare and core apples and pears. Seed red peppers, Chop tomatoes, apples, pears, red peppers and onions; put into a large cooking pot.
Seed and mince chili
peppers; mince garlic. Add to tomatoes with remaining ingredients. Simmer, stirring
occasionally, until micture thickens. Pack in jars; adjust lids and aprocess in hot water
bath for 15 miniutes. Makes 4 pints. Use sparingly, or to taste.
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