Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: milk (Page 2 of 9)

Maine Lobster Cakes

Recipe Source: Mimi in Maine / recipezaar.com

Prep/Cooking Time: 40 mins / 30 mins prep

Ingredients:

2 1/2 lbs lobsters
2 slices bread(no crust)
1-2 tablespoon milk
1/2 teaspoon salt
1 tablespoon mayonnaise
1 tablespoon worcestershire sauce
1 teaspoon parsley
1 tablespoon baking powder
1 egg(beaten)
1 tablespoon butter(to fry in)

Directions:

Cook the lobsters and take out the meat; don’t forget to take out the large vein in the tail. Make crumbs out of the bread.

In a bowl put all the ingredients except for the butter. Mix well.

Make cakes–trying not to pat them too firm–just so they hold their shape.

Melt the butter in a fry pan and put the cakes inches.

Fry slowly till golden.

Bacon Cheeseburger Soup

Recipe Source: “Soul Food Recipes Learned on a North Carolina Tobacco Farm” by Willie Crawford

Ingredients:

2 slices bacon
1 pound ground beef
1 tablespoon beef bullion powder
1 large green pepper (seeded and chopped)
2 stalks celery, chopped
1/2 pound shredded mild cheddar cheese
4 cups milk
4 tablespoons flour
1/8 teaspoon Lawry’s Seasoned Salt

Directions:

Fry bacon in medium pot. Remove bacon from grease and leave 1 1/2 tablespoons bacon drippings in pot. Stir in onion, celery and green pepper, lightly cook until done. Stir in the ground been and cook over medium heat until browned.

Slowly stir in the beef bullion and the seasoned salt. Stir in the flour, mixing well. Turn down heat to low and mix in the milk slowly. Mix thoroughly. Stir in the cheese and allow to melt.

Serve hot sprinkling some of the crumbled bacon bits in each bowl.

Irish Tea Cake

Recipe Source: Cindy / Allrecipes.com

Prep/Cooking Time: 50 Min

Ingredients:

1/2 cup butter, softened
1 cup white sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup confectioners’ sugar for dusting

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.

In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.

Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners’ sugar right before serving.

Original recipe yield: 1 – 9 inch round cake

Alabama Coca Cola Cake

Recipe Source: Lisa M. Brown / Albertville, AL

Cake:

2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon baking soda
1 cup margarine
1 cup cola
3 tablespoons cocoa powder
1 1/2 cups miniature marshmallows
1/2 cup buttermilk
1 teaspoon vanilla extract
2 eggs, beaten

Icing:

4 cups confectioners’ sugar
1/2 cup margarine
6 tablespoons cola
3 tablespoons cocoa powder
1 teaspoon vanilla extract
1 cup chopped pecans

Directions:

Preheat the oven to 350 degrees. Generously grease and flour a 16 x 11-inch pan. Combine the flour, granulated sugar, and baking soda in a mixing bowl. In a saucepan, combine the margarine, cola, and cocoa powder, and stir until boiling. Remove from the heat, and stir into the flour mixture. Add the marshmallows, buttermilk, vanilla, and eggs, and mix well. Pour into the prepared pan. Bake for 30 to 35 minutes, until the center is set.

While the cake is baking, prepare the icing. Measure the confectioners’ sugar into a mixing bowl. Melt the margarine in a saucepan. Add the cola and cocoa, and stir until boiling. Remove from heat, and pour over the confectioners’ sugar. Add the vanilla, and beat on high speed for 2 minutes. Stir in the pecans, and pour over the hot cake.

Chicken Curry

Recipe Source: Michelle Smith / New Castle, KY

Ingredients:

6 tablespoons butter or margarine
6 tablespoons flour
3 teaspoons curry powder (or to taste)
1 1/2 teaspoon salt
1/4 teaspoon ground ginger
1 1/2 teaspoon sugar
1/2 cup chopped onion
2 cups chicken broth
2 cups milk
4 cups shredded or cubed cooked chicken
1 teaspoon lemon juice
6 to 8 cups cooked white rice

Directions:

Melt butter over low heat in heavy saucepan. Blend in flour, curry powder, salt, ginger, sugar and onion. Cook until onions are translucent.

Gradually stir in chicken broth and milk. Stirring constantly, bring mixture to a boil and cook for 1 minute. Reduce heat to simmer; add cooked chicken and lemon juice. Heat through and serve over cooked rice.

Note: Fresh chicken broth is best, but canned or broth made from bouillon is good also. This dish is also great served over mashed potatoes or egg noodles instead of rice.

Cheesy Chicken Chowder

Recipe Source: Marsha Baker / Pioneer, OH

Ingredients:

3 cups chicken broth
2 cups diced, peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter or margarine
1/3 cup all-purpose flour
2 cups milk
2 cups shredded Cheddar cheese
2 cups diced cooked chicken

Directions:

In a large pan, bring chicken broth to a boil. Reduce heat. Add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer 15 minutes or until vegetables are tender.

Melt butter in a medium saucepan. Add flour and mix well. Gradually stir in milk and cook over low heat until slightly thickened. Stir in cheese and cook until melted. Add to broth and vegetables along with chicken. Cook and stir over low heat until heated through.

Serves 6 to 8.

Bran Muffins

Recipe Source: Betty Meyer / Delaware, OH

Ingredients:

2 cups boiling water
2 cups raisins
5 teaspoons baking soda

Combine above ingredients in a small bowl and set aside.

1 cup margarine or butter (2 sticks or 16 tablespoons)
2 cups sugar
1 quart buttermilk
5 and 1/2 cups flour, sifted
1 cup chopped nuts
4 cups all-bran cereal
2 cups 40-percent bran flakes
4 eggs, beaten
1 teaspoon salt

Directions:

In a large bowl, cream sugar and margarine. Combine beaten eggs with buttermilk in a separate container. Mix together flour, cereals, salt and nuts in another bowl. Alternately add dry and wet ingredients to creamed mixture until just moistened. Stir in raisin mixture last. When ready to bake, fill greased muffin tins three-quarters full and bake at 375 degrees for 20 to 25 minutes.

Yields four dozen muffins.

Tip: For a smaller batch, reduce recipe by half.

Southern-style Cornbread

Recipe Source: mom

Ingredients:

1 C. self-rising cornmeal
1/2 C. self-rising flour
2 T. sugar
3 T. oil
1 1/4 C. buttermilk
2 eggs lightly beaten

Directions:

Preheat oven to 400°F. Combine in a bowl the cornmeal, flour and sugar. Stir to blend. Add the oil, eggs and buttermilk. Mix well.

Heat a iron skillet on the stove. Add 1 T. oil and cover the bottom of the pan. When the pan is hot, pour the cornbread into it and spread it out to even it.

Bake for about 25 minutes or until brown.

Kudzu Quiche’

Recipe Source: Edith Edwards of Rutherfordton, N.C., via Associated Press

Prep/Cooking Time: Start to finish: 1 hour

Ingredients:

2 packed cups fresh, young kudzu leaves (leaves should be 2- to 3-inches-wide)
4 eggs
1 cup baking mix (such as Bisquick)
1 cup grated Parmesan cheese
1/2 teaspoon dried marjoram
Dash salt and freshly ground black pepper
1 clove garlic, chopped
1/2 cup peanut or canola oil
1/2 to 3/4 cup milk
1/2 cup chopped onion
1/2 cup chopped green bell pepper

Directions:

Preheat oven to 350 F. Spray two 9-inch pie plates with cooking spray.

Place the kudzu leaves in a large saucepan. Add enough water to cover and bring to a boil. Once the water boils, reduce heat and simmer 1 minute.

Drain the leaves, and use paper towels to pat them dry. Set aside.

Wet the inside of a blender with water, then empty it. Add the eggs and blend lightly for several seconds. Add the baking mix, cheese, marjoram, salt and pepper. Blend for several seconds. Add oil and milk and blend until mixed through.

Add the onion, green pepper and kudzu leaves. Blend, in short bursts if needed, but do not puree until smooth. Pieces of onion, green pepper and kudzu still should be visible.

Pour the mixture into the prepared pie plates. Bake 30 to 40 minutes, or until firm at the center. Let cool before serving.

Makes 12 servings.

WARNING!

Be careful where you get your Kudzu. Many municipalities spray kudzu with herbicides. It does nothing to hurt the plants, of course, but it won’t do your body much good. If you’re picking wild Kudzu, stick to areas where you know your county hasn’t sprayed.

Chicken Dressing Casserole

Recipe Source: Aunt Jewel

Prep/Cooking Time: 1 hour

Ingredients:

3 pounds skinless, boneless chicken breast meat
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can milk
1 1/2 cups chicken broth
1 (6 ounce) package seasoned cornbread stuffing mix

Directions:

Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9×13 inch baking dish.

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.

Bake in the preheated oven for 45 minutes.

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