Congealed Lime Salad

• 1 3-ounce package lime Jello
• 1 1/2 cups boiling water
• 1 cup miniature marshmallows
• 3 ounces cream cheese, at room temperature, diced
• 8 ounces sour cream
• 1 8-ounce can crushed pineapple
• 1/2  cup chopped pecans

Stir together Jello, water, marshmallows, and cream cheese in a large bowl.
Chill until it begins to set, about 45 minutes.
Beat until combined.
Stir in sour cream, pineapple, and pecans.
Pour into gelatin mold.
Chill until set, at least 3 hours.

Printable Recipe

 

Macaroni Shrimp Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• 16 ounces elbow macaroni
• 1 pound shrimp, boiled, peeled and chopped
• 1 green bell pepper, chopped
• 4 green onions, chopped
• 2 stalks celery, chopped
• 4 hardboiled eggs, sliced or chopped
• 1 cup mayonnaise
• juice of half a lemon
• salt, to taste
• pepper, to taste

Cook macaroni according to package directions.
Drain.
Combine remaining ingredients in a large bowl.
Add macaroni mixing well.
Chill before serving.

Printable Recipe

Cresent Ham Sandwiches

Equally good for dinner with a green salad or breakfast with a fruit salad.

• 1 8-ounce package refrigerated crescent rolls
• 1 pound fully cooked ham, thinly sliced
• 4 ounces Swiss or Havarti cheese, thinly sliced
• 1 large tomato, thinly sliced
• 5 eggs, beaten

Unroll the crescent dough and separate into 2 squares.
Place one square in bottom of 8-inch baking pan that is well greased or lined with parchment paper.
Press dough to fit pan.
Layer with half the ham, cheese and tomatoes.
Pour half the eggs over layers.
Repeat the layers.
Top with remaining dough square.
Pour remaining eggs over top.
Cover with foil or parchment paper.
Bake in preheated 350-degree oven for 20 minutes.
Remove foil and bake another 25 minutes.
Let cool at room temp for 15-20 minutes before serving.
Slice into 6 to 8 servings.





Tip: 
Let the parchment overhang sides of dish for easy removal from pan.


Printable Recipe

Lemon Cloud Pie

• 1 can sweetened condensed milk
• 1/2 cup fresh lemon juice
• 1 teaspoon lemon zest
• 2 cups frozen whipped topping, thawed
• 1 prepared graham cracker pie crust
•  lemon zest or lemon slices for garnish

Mix milk, lemon juice and lemon zest together until well combined.
Fold in whipped topping.
Pour into pie crust.
Chill at least two hours.
Garnish with lemon zest or lemon slices.



Printable Recipe

Mississippi "ComeBack" Dipping Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This sauce is so good that it got its name because you have to come back for more.  It is believed that it originated in Jackson, Mississippi in the 1930's.  Greek immigrants opened restaurants in the area and began serving this spicy versatile sauce.  Comeback Sauce is made with common pantry items. It is a great sauce for fish, seafood, chicken fingers, French fries, onion rings, just about anything. 


Mississippi Comeback Sauce

• 1/2 cup of mayonnaise
• 1/4 cup of vegetable oil
• 3 tablespoons of chili sauce
• 2 tablespoons of ketchup
• 2 teaspoons Worcestershire sauce
• 2 teaspoons prepared mustard
• 1 teaspoon coarsely ground pepper
• dash of paprika powder
• dash of hot sauce
• 1 small onion, minced
• 1 clove of garlic, minced

Blend all ingredients together.
Chill several hours or overnight to let the flavors marry.

Printable Recipe

 

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Common pantry items makes a spicy versatile sauce.

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English Muffins

• 1 3/4 cups milk, scalded and cooled to lukewarm
• 4 1/2 cups unbleached bread flour
• 1 1/2 teaspoons salt
• 2 tablespoons sugar
• 1 large egg
• 2 teaspoons yeast
• 3 tablespoons butter, at room temperature
• semolina for sprinkling the griddle.

Combine first 7 ingredients in a mixing bowl.
In a stand mixer, beat the dough using the flat beater paddle about 5 minutes at medium-high speed or until it starts coming away from the sides of the bowl.
The dough will be very stretchy.

Scrape the dough into a ball, and cover the bowl.
Let the dough rise until double in size, 1 to 2 hours.

Punch down the dough, and divide into 16 pieces.
Shape each piece into a ball, then flatten the balls into 3 inch circles.
Sprinkle griddle heavily with semolina.

Place muffins onto the cold surface of griddle.
If you don't have enough space to do this, sprinkle a baking sheet heavily with semolina and place the muffins on the sheet.
Sprinkle the tops of the muffins with additional semolina flour.

Cover the muffins and let rise for 20 minutes.

Cook the muffins at 300 degrees for 8 to 12 minutes each side, or until their crust is golden brown.
Put them into a preheated 350-degree oven for about 10 minutes, or until they are thoroughly cooked.  

Remove the muffins from the oven and let them cool.
Use a fork to split.
Fork-split muffins will have nooks and crannies.

Tip:
Scalding milk kills enzymes that inhibits the growth of yeast.