Originally posted by taniia1 Why thank you, I'll try it this week again. So is it worth all the fuss? I've never tried one. What's your favorite kind? I've been trying to make a chocolate one

I am very partial to cheese souffle. ( cheddar cheese)

Yum! I'll have to hunt down a recipe for that

3 tbsps butter or margarine
3 tbsps flour
1 cup milk
4 egg yolks
1/4 tsp salt
dash cayenne
5 egg whites
3/4 cup grated sharp cheddar

Melt butter in a saucepan;add flour and cook until mixture is bubbling.Remove from heat and add milk all at once Return to heat and cook,stirring constantly,until thick and smooth,Allow to cool slightly;then beat in egg yolks with seasonings.Beat egg whites until stiff but not dry;lightly fold 2 mixtures together with grated cheese.Pile lightly into buttered floured 1 1/2 quart souffle dish and bake at 350F sabout 45 minutes or until souffle is well puffed and firm Serves 4-5.

Enjoy.

Thank you, perfect timing as I'm grocery shopping tonight.

mmmmmm.... souflee..... I will have to ry that one too....thanks pandy!!

Sour Cream Fruit Salad


1- 14oz can of fruit cocktail
1- 14oz can crushed pineapple
1 can of mandarin orange segments
1/2 cup maraschino cherries (cut up)
1 cup of sour cream
1 1/2 cups of miniature white marshmallows

Drain all the fruit well. Mix fruit with cream and marshmallows. Let stand for several hours and refigerate overnight.

When it's ready, you won't taste the sour cream, it'll taste like whipped cream!

Originally posted by Neen Sour Cream Fruit Salad 1- 14oz can of fruit cocktail 1- 14oz can crushed pineapple 1 can of mandarin orange segments 1/2 cup maraschino cherries (cut up) 1 cup of sour cream 1 1/2 cups of miniature white marshmallows Drain all the fruit well. Mix fruit with cream and marshmallows. Let stand for several hours and refigerate overnight. When it's ready, you won't taste the sour cream, it'll taste like whipped cream!

THAT IS A GREAT RECIPE!!! I used to eat it all the time.... my mom-in-law would make it...... I have not had it in forever..... I will have to rekindle this one!! Thanks!!

Radio Pudding!!


1/2 cup white sugar
1 tbsp. butter
1/2 cup milk
1 cup flour
1 tsp. baking powder
1/2 cup raisins
pinch of salt

Mix together the above ingredients.

Sauce:

Bring to boil 2 1/2 cups of hot water, 1 tbsp. butter, 1 cup brown sugar and 1/2 tsp. vanilla. Put in a casserole dish.
Drop the batter in the hot sauce by teaspoon.
Bake at 350 F for 1/2 hour.

Homemade Eggnog!!

6 eggs separated
2/3 cup sugar
2 cups whipping cream, whipped
2 1/2 cups milk
1 tsp. vanilla
1/4 tsp. salt
Nutmeg

Beat egg yolks and whites separately. Into beaten yolk slowly beat in milk. Add whipped cream, cream and milk, stirring well. Add rest of ingredients. Fold in beaten egg whites and dust with nutmeg. Chill until ready to serve.

Here's a no fail recipe for oven stew!

I should know as I can burn boiled water!

2lb stewing beef, cut in 2.5 inch pieces
1 medium onion, sliced
3 stalks of celery, cut in pieces
4 carrots, cut up
3 potatoes, cut in discs
1.5 tsp. salt
3 Tbsp Minit Tapioca
1 Tbsp sugar
1 cup V8
0.5 cup water

Put meat & vegies in roasting pan in order given. Mix togehter salt, Minit Tapioca and sugar. Sprinkle over meat and vegies. Combine V8 and water. Pour this over all. Cover with lid or foil. Bake in 300 degree oven for 3 hours. DO NOT OPEN LID and STIR.

At about 1 hour the delicious smell will begin to torture you!!

Testbeaker :welcome1: to the bowl

Recipe sounds great. Will try it later this week.

Welcome to the bowl, testbeaker!!



Neen

Hamburger Cupcakes!


1 lb. hamburger
1/4 cup of chopped onions
1/2 cup grated cheese
salt and pepper
1 can of mushroom soup
1 egg beaten
1/2 cup of bread crumbs
spices to suit you

Combine all ingredients very well.
Trim crust off 16-18 slices of bread, butter the bread. Place slices, butter side down in muffin tins.
Fill with meat mixture.
Bake at 350 F for 40 minutes.

What? No soy?

Ingredients
2 tablespoons butter or vegetable oil
2 large skinless, boneless chicken-breast halves, cut into small pieces
1 zucchini, cut into cubes
1 large carrot, diced
1 small onion, chopped
4 cups chicken broth
2/3 cup leftover cooked rice
3/4 teaspoon Italian seasoning
1/4 teaspoon black pepper
Chopped parsley, for garnish

Prep Time: 15 minutes
Cooking Time: 15 minutes
Serves 4


Directions
1. In a large saucepan, melt the butter or warm the oil over medium heat. Add the chicken, zucchini, carrot and onion and cook, stirring often, until the onion is softened, about 5 minutes.

2. Stir in the broth, rice, Italian seasoning, pepper and 2 cups water. Bring to a boil.

3. Reduce heat to low and simmer the soup, covered, for 10 minutes. Garnish with the parsley.