I'll share my recipe, if you'll share yours, November 21, 2011

12 years ago

This one sounds really good and easy!

"People who don't usually like carrots, LOVE this recipe. It looks too simple to be so tasty, but try it. However cream of coconut, must not be mistaken for coconut milk."

________________________________________

PREP TIME 10 Min

COOK TIME 20 Min

READY IN 30 Min

INGREDIENTS

2 pounds carrots, chopped

1 (10 ounce) can cream of coconut

DIRECTIONS

1. In a medium saucepan over medium heat, combine carrots and cream of coconut. Simmer until carrots are tender, about 20 minutes.

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Comments (7)

Jasdip
12 years ago
Saturday's paper included this year's Milk calendar, so I'll post a recipe periodically from it.

Gooey Chocolate Cranberry Squares (Milk calendar)

Crust
1 1/2 cups flour
1/2 cup sugar
1/2 tsp salt
1/2 cup butter, softened
1/4 cup milk

Topping
1 2/3 cups sugar
1/2 cup unsweetened cocoa powder
2 tbsp flour
1 cup milk
3 eggs
1/3 cup butter, melted
2 tsp vanilla
1 cup dried cranberries

Preheat oven to 350. Line a 13x9 metal baking pan with foil, leaving 2" overhang at each end; lightly butter foil.

In a large bowl combine flour, sugar, salt and butter; using your fingers or pastry blender, work butter into flour until butter is well blended and mixture starts to clump. Add mik and stir with a fork until a soft dough forms.

Gather handfuls of dough and drop over bottom of prepared pan. With floured fingers, press dough evenly into bottom of pan and 1/4" up sides. Bake 15 minutes or until edges are golden and top is firm.

In another bowl, whisk sugar, cocoa and flour; gradually whisk in milk. Whisk in eggs, butter and vanilla until blended; stir in dried cranberries. Pour over hot crust, spreading evenly.

Bake for about 30 minutes until topping is evenly puffed and center jiggles just slightly when pan is moved. Let cool completely in pan on a rack. Remove cake from pan and cut into squares or bars.
Marilyn Sue McClintock
12 years ago
Never Fail Cram Sauce

4 Tablespoons mayonnaise
1/2 Teaspoon paprika
1/4 Teaspoon salt
2 Tablespoons flour
2 Tablespoons prepared mustard
1 1/2 cups milk

Mix in pan. Add milk and mix in slowly. Stir over low heat until thickened.

Good over cooked cauliflower, Brussels sprouts, chopped spinach or broccoli. If in a casserole, top with crumbs and bake 30 minutes at 375 degrees.

From the Fairfield Glade Ladies Club Country Cookbook

Sue
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glenda_al
12 years ago
Taco crackers

3 packages (10 ounce size) oyster crackers Gonna uze cheesits
3/4 cup vegetable oil
1 envelope taco seasoning mix
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon chili powder

PREPARATION:
Place crackers in a large roasting pan. Drizzle with oil.

Combine seasoning, sprinkle over crackers and toss to coat. Bake at 350 degrees F for 15 to 20 minutes or until golden brown, stirring once.

I'm gonna toss them, refrigerate overnite and turn several times. Then let them come to room temp when serving.
bengardening
12 years ago
When I was growing up my mother would cook macaroni drain it and I think she always rinsed them. Then she would add a can or two of canned tomatoes and reheat it and add a little sugar. All 12 of us liked this.
Marilyn Sue McClintock
12 years ago
Bengardening, my Mother would makes something similar and we called it macaroni and tomatoes. I think she also put in margarine and salt and pepper. Sometimes today I add macaroni to stewed tomatoes and add some sugar and butter.

Sue
Jasdip
12 years ago
Growing up, Nan made the same thing. She put milk in though, with bread crumb topping. I loved it.
lazypup
12 years ago
Here is a recipe for perfect corn fritters and its so easy a child could make it...LOL

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Open a can of whole kernal corn (don't matter what brand, generic is fine) and dump the can, liquid and all in a mixing bowl..

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Take a Tablespoon and teaspoon..Get a heaping tablespoon of the batter and holding it over the hot oil use the teaspoon to slide it off in one quick move so it stays together..

Let them fry about a minute then turn over to insure they fry on both sides...continue frying until they are a golden brown.

Lift them out and place in a bowl..when all are done serve with maple syrup on the side to dip them.

I'll share my recipe, if you'll share yours, November 21, 2011

Comments (7)

Jasdip

Marilyn Sue McClintock

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