It's That Time Of The Year Again...

[Kitchen Witch]

do you have a word processing program like Microsoft Works??

Just open a blank document and shrink it. Highlight the recipe you want to copy - go to EDIT on your toolbar and click COPY - enlarge your word document and place your cursor on the document - go back to EDIT on your toolbar and click PASTE. That should do it for you -

holler if you get stuck -

KW

[AussieCook]

This is wonderful - all these great ideas for receipes - here in Australia they don't have a lot of my ingriedents for my ole standby receipes (I am originally from the West Coast) so I have had to adapt - my friends love to eat"American" at my house and while it is winter here I enjoy the summertime receipes
Thanks

[Kitchen Witch]

I am glad you are enjoying them!!

KW

[azemko]

To beat the heat and still have a hearty meal for your party:
Shredded Beef sandwiches (ala Crock Pot)

- 1 beef roast (whatever size wil feed your group and still fit in the crock pot)
- red wine
- worchestershire sauce
- grill seasoning (I prefer the kind for steak)
- water
- Sandwich rolls (Kaiser were very yummy!)

Place the beef roast in the crock pot. Splash in some red wine, remember a little goes a long way. Shake in the worchestershire sauce (a tablespoon or two should do it, depending on the size of your roast). Sprinkle on the grill seasoning, again, just eyeball the amount you think would be good. Cook on high for about 8 hours, or low 10-12 hours. (Overnight on low worked great!).
When the meat is cooked through (170 degrees F in the middle) remove it from the crock pot. Skim the fat from the juices in the pot (or use one of thise nifty little measuring cup things with the spout at the bottom!). Add enough water to the juice to make about a cup of juice. Shred beef roast with two forks. Return the beef to the crock pot with the juices. Mix well, and simmer on low for about 30 min to 1 hour. Serve on sandwich rolls.
Now, I did have to add a little steak sauce at the end because I wanted the meat a little saucier, but that is entirely up to you. You could top with cheese if you wanted to, or even grilled onions.
This is the first time I've gotten up the nerve to post a recipe, so please don't laugh at me if it seems too simple.

[Kitchen Witch]

azemko - Summers are great times to entertain - but beat the heat recipes are the best! At least you are serving your guests something great!

I see it is your first post - and it's a good one! Geez - simple and delicious recipes are always welcomed here - feel free to share more with us!!!!

KW

[Kitchen Witch]

PECAN PIE BARS

1 package yellow cake mix (reserve 2/3 cup dry mix)
½ cup butter or margarine, melted
1 egg
1 cup coarse chopped pecans
For the filling:
2/3 cup reserve cake mix
½ cup firmly packed brown sugar
1½ cups dark corn syrup
1 teaspoon vanilla
3 eggs

Grease bottom and sides of 9 x 13 inch pan. In large bowl, combine dry cake mix, melted butter and egg. Mix until crumbly. Press in greased pan. Bake at 350° 15-20 minutes. Prepare filling by combining all filling ingredients. Pour over baked crust. Sprinkle with pecans. Return pan to oven and bake 25-35 minutes or until filling is set.

[Kitchen Witch]

TOFFEE DREAM PIE

1 8 inch or 9 inch graham cracker pie shell
½ pound marshmallows (32 regular)
1/3 cup milk
4 Heath bars, crushed
1 cup heavy cream
2 tablespoons toasted almonds, diced

Combine marshmallows and in top of double boiler. Heat over hot water, stirring occasionally until marshmallows melt. Remove from heat. Add crushed Heath bars. Stir until partially melted. Chill until thickened but not set. Beat cream until thick. Fold gently, but thoroughly into marshmallow mixture. Spoon into baked pie shell. Chill until firm. Garnish with almonds.

[Kitchen Witch]

SWISS CHOCOLATE SQUARES

1 cup water
½ cup margarine
1½ squares unsweetened chocolate
2 cups flour
2 cups sugar
2 eggs
½ cup sour cream
1 teaspoon baking soda
½ teaspoon salt
Frosting:
½ cup margarine
6 tablespoons milk
1½ squares unsweetened chocolate
4½ cups powdered sugar
1 teaspoon vanilla
½ cup nuts, chopped

Combine first three ingredients in medium sauce pan. Bring to boil. Remove from heat. Stir in combined flour and sugar. Add remaining ingredients. Mix well. Pour into greased and floured 15 x 10 inch jelly roll pan. Bake at 375° for 20-25 minutes. For frosting combine first three ingredients. Bring to boil. Remove from heat. Add powdered sugar. Beat until smooth. Stir in vanilla. Frost while warm. Sprinkle with nuts. Cool and cut into squares.

[Kitchen Witch]

VEGETABLE SALAD

1 (16 ounce) can peas, drained
2 (16 ounce) cans whole green beans
½ cup stuffed olives, sliced
4 carrots, cut in 1 inch match sticks
4 ounces slivered almonds
4 cups celery, cut in 1 inch match sticks
6 green onions, sliced
1½ cups dressing

Combine vegetables. Toss with dressing. Cover and refrigerate overnight.

Dressing:
1 cup salad oil
¼ cup vinegar
1 teaspoon Worcestershire sauce
½ teaspoon paprika
2 teaspoons salt
1 clove garlic, crushed
1/3 cup orange juice
¼ cup lemon juice
1/3 cup powdered sugar
½ teaspoon dry mustard

Mix all ingredients. Shake. Chill.

[Kitchen Witch]

CALIFORNIA HAM SALAD

1-1¼ pounds cooked smoked ham, cut in julienne strips
1 tablespoon sugar
1 teaspoon cornstarch
1 egg yolk, beaten
¼ cup orange juice
1 tablespoon lemon juice
1 teaspoon orange rind
¼ cup dairy sour cream
½ honeydew melon, cut in chunks
4 plums, quartered
4 nectarines, quartered
1 cup seedless green grapes
2 oranges, pared and sectioned
1 banana, peeled and sliced
¼ cup slivered toasted almonds

Combine sugar and cornstarch in a double boiler or heavy saucepan. Stir in egg yolk, orange juice, lemon juice and orange rind. Cook over low heat, stirring constantly until thickened. Cook very slowly 2 minutes longer. Cool, fold in sour cream and chill. Combine ham strips, honeydew melon, plum, nectarines and grapes. Stir in chilled orange dressing. Chill until ready to serve. Fold in orange, banana and almonds. 8 servings.

[Kitchen Witch]

SALAD

1 (8 ounce) package Rotini macaroni, cooked, drained, rinsed
1 red medium onion, chopped
1 medium cucumber, chopped
1 medium green pepper, chopped
1 small jar pimento

Dressing
½ cup salad oil
½ cup white vinegar
½ cup sugar
2 tablespoons parsley flakes
1 tablespoon dry mustard
1½ teaspoons salt
1½ teaspoons Accent
1½ teaspoons pepper
1½ teaspoons garlic

Combine ingredients. Pour over vegetables. Let set overnight.

[Kitchen Witch]

PICKLED HAM

1 quart boiled ham, cut in pieces
2 cups water
1 cup vinegar
1 large onion, cut fine

Combine all ingredients and let set overnight in porcelain crock or bowl.

[Kitchen Witch]

Company Meatballs

1 pound ground beef
1 cup fine bread crumbs
½ cup grated Romano cheese
2 cloves garlic, chopped
1½ teaspoons parsley flakes
1½ teaspoons salt
5 eggs

Form into 30 meatballs and brown in olive oil, then cook in sauce for two hours.

Ingredients for sauce follows:
2 cloves garlic
1 cup onion
olive oil
2 cans tomato paste
5 cups hot water
1 teaspoon salt
1 teaspoon oregano
1 teaspoon sugar
½ teaspoon pepper

Brown garlic and onions in olive oil. Add remaining ingredients and simmer for two hours before adding meatballs.

[Kitchen Witch]

EGGPLANT CASSEROLE

1 medium sized eggplant, cut in ½ inch cubes
Butter or margarine
2 onions
3 medium sized tomatoes
1 cup grated cheese (your choice)
1/3 cup butter

Brown eggplant in butter or margarine. Slice or chop onions and tomatoes. Arrange in layers (eggplant, onions and tomatoes) in casserole and dot with butter. Bake at 350° to 375° for 35 to 40 minutes.

[Kitchen Witch]

EGGPLANT PATTIES

Cook 1 medium eggplant, peeled and cut into ¾ inch cubes until tender and drain well. Mash and add 2 beaten eggs, 1½ cups cracker crumbs, salt and pepper to taste. Mix well, cover and refrigerate all day. Spoon mixture into skillet with melted shortening and brown lightly on each side.

[Kitchen Witch]

SLOPPY JOES FOR A CROWD

5 pounds very lean beef or 6 pounds hamburger
1 medium onion, chopped fine
1 large can tomato sauce
1 tablespoon chili powder
2 teaspoons prepared mustard
1 teaspoon salt

Simmer as thick as desired.

[Kitchen Witch]

HOT CRAB MEAT APPETIZERS

8-ounce package cream cheese
1 6-ounce can crab meat
2 tablespoons finely chopped onion
1 tablespoon milk
½ teaspoon horseradish
¼ teaspoon salt
dash of pepper

Combine all ingredients with spoon. Spoon and mound into 8-inch pie pan and bake at 375° for 16 minutes. Serve hot on crackers. Top with slivered almonds if desired.

[Kitchen Witch]

FIFTY CUP PUNCH

4 packages cherry gelatin, dissolved according to package directions
2 large cans frozen orange juice concentrate with half of water according to package directions
2 large cans frozen lemon juice concentrate with half of water according to package directions
Sugar to taste
1 large can pineapple juice
2 large bottles Ginger Ale

Combine all ingredients, adding Ginger Ale last, just before serving.

[Kitchen Witch]

TOMATO CASSEROLE

2 cups canned tomatoes
2 tablespoons chopped onion
4 tablespoons melted butter
½ cup cracker crumbs
1 teaspoon salt
1 tablespoon sugar
½ cup cubed cheese
1 egg, beaten
¼ teaspoon paprika or dash of chili powder

Sauté onions in butter slightly. Combine all ingredients in a greased casserole and bake for 25 to 30 minutes at 350°.

[Kitchen Witch]

LAZY GRASSHOPPER PARFAITS

1 3¾ ounce package vanilla whipped dessert mix
2 tablespoons green creme de menthe
1 tablespoon white creme de cocao
½ cup chocolate wafer crumbs (8 wafers)

Prepare dessert mix according to package directions using all water. Fold in crème de menthe and creme de cocao. Chill about 30 minutes or until mixture mounds. Layer in parfait glasses with chocolate crumbs using 1 tablespoon crumbs between each layer. Chill. Garnish with chocolate curls. Serves 4. You will also like this in pie or tarts with a crust made from chocolate crumbs.

[Kitchen Witch]

HOT DOG SALAD

6 frankfurters
6 medium size potatoes
6 slices bacon
1½ tablespoons flour
1 tablespoon sugar
1¾ teaspoon salt
dash of pepper
1 cup water
½ cup vinegar
2 stalks celery, sliced
½ head lettuce or romaine
1 cucumber, thinly sliced
2 small onions, thinly sliced

Heat franks and water until hot. Cook potatoes in skins until tender. Peel and cut into ¼ inch slices. Cook bacon in large skillet until crisp. Remove bacon and leave in ¼ cup drippings. Stir in flour, sugar, salt and pepper. Add water and vinegar. Cook until thick. Cut franks at angle about ¾ inch wide. Add layer of potatoes, frankfurter slices, celery, lettuce or romaine, cucumbers and onion. Toss lightly, crumble bacon over top and serve right from skillet.

[Kitchen Witch]

RED PUNCH: Combine 1 quart of apple juice with 2 pints of cranberry juice. Chill ten 7-ounce bottles of Seven Up. Also freeze two trays of ice cubes made with Seven-Up. To serve combine chilled Seven-Up, juices and cubes. Makes 35 cups.

[Kitchen Witch]

Anchovy & Cherry Tomato Bruschetta

Makes approx 30

2 mini French bread loafs
2-3 cloves garlic, peeled but left whole
Extra virgin olive oil
Sea salt flakes and coarsely ground black pepper
8 oz cherry tomatoes, stalks removed and sliced
3 oz anchovy fillets in olive oil, drained

To Grill the Bread:
Cut the bread diagonally across into thin slices. Heat a ridged cast iron griddle pan over a medium heat, add some of the bread slices and grill for about 1 minute on each side until golden and very slightly charred in places.

To Season the Bread:
As soon as each batch of bread is ready, rub one side of each slice with a peeled garlic clove, then drizzle with a little of the olive oil and sprinkle with some sea salt flakes and pepper.

And Finally:
Top each slice of bread with 2 slices of tomato and one twisted anchovy fillet. Serve straight away.

[Kitchen Witch]

Fried Chicken Balls
Yield: 4 Servings

1/2 lg Onion; chopped
1 c Water
1 c Finely chopped uncooked
.. chicken
1 tb Sugar
1 1/2 tb Sweet rice wine
-=OR=-
1 tb Sherry
-=MIXED WITH=-
1 1/2 ts Sugar
2 tb Soy sauce
1 Egg
2 tb Oil
3 1/2 tb Water
1 1/2 tb Sherry

Soak onion in water for 10 minutes; squeeze out
moisture.

1. Combine onion, chicken, sugar, rice wine, 1
tablespoon soy sauce and egg. Roll into bite sized
balls.

2. Heat oil in pan. Add chicken balls and brown on
all sides.

3. Combine water, sherry and remaining soy sauce.
Pour over chicken balls and cook until the liquid
is almost evaporated. Serve.

[Kitchen Witch]

Glazed Ham Balls
Categories:
Yield: 48 Servings

1 Beaten eggs
3/4 c Soft bread crumbs (1 slice)
1/3 c Dried tart red cherries or
.. dried cranberries finely
.. snipped
1/4 c Finely chopped green onion
1/4 ts Pepper
1/2 lb Ground fully cooked ham
1/2 lb Lean ground beef
2/3 c Red currant jelly
2 tb Prepared mustard
Green onion slivers

Combine all ingredients except jelly, mustard and
green onion slivers. Form into 1" balls.

Bake at 350°. on a jelly roll pan 15-18 minutes or
until done; drain if needed.

Heat jelly and mustard together until jelly melts.
Stir in ham balls; keep warm. Garnish with green
onion slivers.

[Meme1954P]

Cream Cheese Danish


Everything that tastes good doesn't have to have a lot of ingredients. Enjoy making, and eating, this great sweet roll.
INGREDIENTS:
• Two 8-ounce tubes of crescent rolls
• Two 8-ounce packages of cream cheese, softened
• 1 cup (plus) sugar
• 1 teaspoon vanilla
• 1 egg
PREPARATION:
Preheat oven to 350 degrees F. Lightly grease 9 x 13 pan. Separate 1 can crescent rolls. Press triangles together in a single layer on bottom of pan. With electric mixer, combine cream cheese, sugar, vanilla and egg. Spread in pan. For the top layer use last can of crescents. Be sure edges are pinched together. Brush milk over dough. Sprinkle with sugar. Bake for 30 minutes.




Topping:

1 to 1 ½ cups power sugar
1teaspoon vanilla
enough milk to make real thin


I like to squeeze a little strawberry jam over the middle before you add the top.

[Kitchen Witch]

These are nice to have at any time - but a large batch is always a hit at showers, parties, etc.

Angel Hair Patties

8 ounces uncooked angel hair pasta
1 teaspoon olive
2 Cups carrots cut into julienne strips
1 tablespoon chopped fresh basil leaves
1/4 teaspoon salt
1 package 10 ounces frozen chopped spinach, thawed and squeezed to drain
2 eggs, slightly beaten
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper
1 teaspoon olive
21/2cups spaghetti sauce, heated

Cook and drain pasta.

While pasta is cooking, heat 1 teaspoon oil in skillet over medium heat. Cook carrots, basil, salt and spinach in oil about 2 minutes, stirring occasionally. Remove vegetable mixture from skillet.

Mix pasta, eggs, ricotta cheese, Parmesan cheese and pepper. Shape pasta mixture into 4 patties, each 1 inch thick. Heat 1 teaspoon oil in skillet over medium-high heat. Cook patties in oil 6 to 8 minutes, turning after 4 minutes, until golden brown.

Top patties with spaghetti sauce and veggies.

[Kitchen Witch]

Here's another one - great at anytime and a big batch is popular for all those gatherings!

Chicken Roll-Ups

1 pound chicken
1 1/2 cups cheddar cheese
2 10 oz cans cream of chicken soup
1 11 oz can evaporated milk
1 cup bread crumbs
1/4 cup butter
1 can biscuit dough, refrigerated

Cook and cut up chicken.

Roll out each bisquit (about 5 inches). Place chicken and cheese on one side and roll up. Dip in butter and then in bread crumbs.

Place on cookie sheet.

Mix soup and milk in small sauce pan until hot and pour over roll-ups.

Bake at 375 for 15-20 minutes.

[Kitchen Witch]

A plate of these goes well with any foods you may be serving - for any affair!

Sweet-n-Sour Deviled Eggs

6 tablespoon mayonnaise
5 teaspoons sugar
5 teaspoons cider vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
paprika or minced fresh parsley for garnishes

Slice eggs in half lengthwise; gently remove yolks to small bowl. Set whites aside. Mash yolks with a fork. In a separate small bowl, whisk mayonnaise, sugar, vinegar, mustard, salt, and pepper until smooth. Mix into mashed yolks and stir to blend well. Stuff or pipe yolk mixture into egg whites halves. Sprinkle with paprika and minced parsley as desired.

[Kitchen Witch]

Braised Pork Ribs with Caramelized Sauce

1 Teaspoon salt
1 Cup red wine vinegar
1 Cup ketchup
2 Teaspoon dry mustard
2 Tablespoon molasses
3-4 Pound pork ribs cut into individual ribs
4 cloves garlic (finely chopped)



Heat ribs and 2 cloves of garlic in large, heavy pot; with enough water to cover. Bring to a boil. Reduce heat and cover. Let simmer 1 hour, remove from heat, and drain. Mix ketchup, vinegar, mustard, 2 cloves chopped garlic, molasses, and salt in a small saucepan; heat to boil. Reduce heat; simmer uncovered 8 to 10 minutes, stirring frequently. Grill braised ribs 10 to 12 minutes, turning and brushing with sauce until glazed.

[Kitchen Witch]

Creamy Chicken Penne

1 Pound Dry Penne Pasta
1 Tablespoon Olive Oil
1/2 Cup chopped Walnuts (raw) or Pine Nuts
12 Ounce Chicken Breast (boneless, skinless)
12 Ounce Marinara Sauce
4 Ounce Crumbled Gorgonzola
4 Tablespoon Lawry's Chicken & Poultry Rub
8 Ounce Alfredo Sauce

Coat chicken with Lawry's Chicken & Poultry rub. In a medium sauce pan, over high heat, heat oil and add chicken. Sear chicken 3-4 minutes per side until cooked through. Slice into 1/4 inch strips.
In a large saucepan, add pasta to 4 quarts of salted, boiling water. Boil until esired tenderness. Drain pasta; add marinara sauce, alfredo sauce, chicken & nuts. Bring the mixture to a simmer, stirring frequently. Remove from heat, add gorgonzola and serve.

[allwellbeing]

Ingredients
2 boneless/skinless chicken breast
1 1/2 tsp/7.5 mL Watkins Original Grapeseed Oil
1/2 cup/125 mL red pepper, chopped
1/2 cup/125 mL yellow pepper, chopped
1 cup cup/250 mL sliced mushrooms
1/4 cup/60 mL green onion, chopped
1/2 cup/125 mL Kalamata olives
1 lb/140 g pasta noodles
2 tsp/10 mL all-purpose flour
3/4 to 1 tsp/4 to 5 mL Watkins Garlic Liquid Spice
1 can (12 oz/340 g) evaporated skim milk
1/2 cup/125 mL grated Parmesan cheese
1/4 tsp/2.5 mL Watkins Black Pepper

Cooking Directions
Sauté chicken breast in grapeseed oil for 6 to 8 minutes over medium heat. Add red and yellow peppers, mushrooms and green onions. Continue cooking until vegetables are tender. Add Kalamata olives. Meanwhile, cook your favorite pasta according to package directions.

Remove chicken and vegetables from skillet, slice chicken. In pan juices brown flour; stir in garlic liquid spice and evaporated milk. Cook, stirring occasionally until thickened. Stir in Parmesan cheese. Coat cooked noodles with sauce; stir in vegetables and slices of chicken. Sprinkle with pepper.

[Kitchen Witch]

Angel Food Cake with Amaretto-Almond Sauce

1/3 cup water
2 tablespoons water
1 1/2 teaspoons cornstarch
2 tablespoons amaretto or other almond-flavored liqueur
1/2 teaspoon lemon juice
1 1/2 tablespoons sliced almonds
1/4 teaspoon almond extract
4 slices commercial angel food cake

Combine first 3 ingredients in a small saucepan; stir well. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute, stirring constantly, until mixture is thickened and bubbly. Stir in amaretto and lemon juice; cook until thoroughly heated (do not boil). Remove from heat; stir in almonds and extract. Serve warm over angel food cake.

[Kitchen Witch]

Aloha Bundt Cake

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 1/2 cups vegetable oil
3 eggs, beaten
1 (8 ounce) can crushed pineapple (with juice)
12 maraschino cherries, drained and halved
4 bananas, chopped into about 1/4-inch pieces
1 cup chopped pecans

Preheat oven to 350 degrees F. Grease and flour a Bundt pan.

Sift together flour, sugar, baking soda, cinnamon, and salt: stir in oil and eggs. Add remaining ingredients and pour into prepared pan. Bake for 1 hour. Cool completely before frosting.

Cream Cheese Frosting
8 ounces softened cream cheese
1/4 cup softened butter
1 pound confectioners' sugar
1/2 cup coconut
1/2 cup chopped pecans
1 teaspoon vanilla extract
A few teaspoons of milk to thin

Combine all ingredients, thinning with milk a teaspoon at a time to desired spreading consistency and frost cake.

[grillicious]

GRILLED CHICKEN WITH BEER AND LIME JUICE
Thanx to :
the grill Recipes Blog

INGREDIENTS

1 lime, juiced
1 (12 fluid ounce) can light colored beer
1 teaspoon honey
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
Salt and pepper
4 skinless, boneless chicken breast halves


DIRECTIONS

In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes.

Preheat an outdoor grill for medium heat and lightly oil grate.

Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.

[MrChef]

There is a baby shower coming up.. i know of a few appetizers that might be good to serve at one. What kind of suggestions do you folks have?

[GrannyCheryl]

Hello I am new to here . I am not sure exactly what recipe I could add that you , Kitchen Witch , do not already know and do quite well ! I was just looking around this site to see what it was about when I came across one of your recipes , and right then and there I wanted to join so that I could learn more from you & all of the others ! I would be grateful if you could send or even post some more of your deserts ! Thank you & I hope to make a lot of friends here !

[Kitchen Witch]

Cheryl - thank you for the lovely compliment! I think you will like it here a lot - we have a great family of cooks. You'll make friends really easy.

I've posted many dessert recipes - all over the site! You can try our search - for instance you can type in pies, or cakes, etc. or say you wanted to make something using pudding - just type it in - it's all here. And check out our DESSERT forum - we've got plenty there as well.

I've got some strange names for some of the topics - but let me know if there is something in particular you are looking for.

Also - check out foodpals.com

I'm just as bad there as I am here! LOL

Check out my main group - KitchenWitchCooks and it will tell you some of the groups and what you will find in them.

Hope to see you there and I'm glad you joined!

Feel free to add any of your favorite recipes, hints/tips or comments - all are welcomed!

And Welcome Aboard!

KW

[GrannyCheryl]

Thank you so much for your advise and links !! I might be a granny of 5 but I am not a very good cook , yet ! I was always working and sad to say we were barely making it so there was never much real cooking done . But now I am disabled and I want so badly to learn how to cook a lot of different meals and of course sweets the sweets are my hubby's & my favorite parts lol. And you can bet you will see me there because that is where I am going now ! Thank you again for such a warm welcome !

[Kitchen Witch]

Catch ya on the flip side!

KW