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.