Petee

Here's the Green Pepper Soup and Pork Roast. Sorry I can't get the color better.

Acini di Pepe Fruit Salad 1 cup acini di pepe 1 (20 ounce) can crushed pineapple, drained with juice reserved 1 (15 ounce) can Mandarin Oranges, drained with liquid reserved 1 (8 ounce) container frozen whipped topping, thawed 7 ounces miniature marshmallows 1 cup white sugar 2 eggs, beaten 1/2 teaspoon salt 3 tablespoons all-purpose flour 1 (10 ounce) jar maraschino cherries, drained (optional) : 1. Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain. 2. In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight. 3. The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.

This was on the Message Board but it is great here! A Dog's Plea Treat me kindly, my beloved friend, for no heart in all the world is more greatful for kindness than the loving heart of me. Do not break my spirit with a stick, for though I should lick your hand between blows, your patience and understanding will more quickly teach me things you would have me learn. Speak to me often, for your voice is the world's sweetest music, as you must know by fierce wagging of my tail when your footsteps fall upon my waiting ear. Please take me inside when it is cold and wet, for I am a domesticated animal, no longer accustomed to bitter elements. I ask no greater glory than the privilege of sitting at your feet beside the hearth. Keep my pan filled with fresh water, for I cannot tell you when I suffer thirst. Feed me clean food that I may stay well, to romp and play and do your bidding, to walk by your side, and stand ready, willing and able to protect you with my life, should your life be in danger. And, my friend, when I am very old, and I no longer enjoy good health, hearing and sight, do not make heroic efforts to keep me going. I am not having any fun. Please see that my trusting life is taken gently. I shall leave this earth knowing with the last breath I draw, that my fate was always safest in your hands.

Coconut Cream Pie from the "Grit". 1/2 cup white sugar 3 tablespoons cornstarch 1/4 teaspoon salt 2 1/2 cups milk 3 egg yolks, slightly beaten 1 cup flaked coconut, divided 1 teaspoon vanilla 1 9-inch pie crust, baked Whipped cream In 2-quart saucepan, combine sugar, cornstarch and salt. Stir over medium heat; gradually stir in milk until smooth. Stir in egg yolks. Stirring constantly, bring mixture to boil over medium heat and boil for 1 minute. Remove from heat. Stir in 3/4 cup coconut and vanilla. Spoon hot filling into prepared pie crust, cover surface with plastic wrap, and cool completely on wire rack. If desired, toast remaining

Bori-Bori (Dumpling Soup) 10 cups beef stock 2 lbs beef brisket or chuck roast, cut into 2-inch cubes 1 cup yellow or white cornmeal 1/3 cup grated Parmesan or other hard cheese 1/2 cup finely chopped sweet onion 4 Tbs butter, melted 1 egg 1 egg yolk Chopped fresh parsley for garnish Additional grated Parmesan for garnish Combine the beef stock and cubed beef in a pot and bring to a boil over high heat. Reduce the heat and simmer covered until the beef is tender, 1 1/2 to 2 hours. Skim off and discard any foam and fat that has risen to the surface. Meanwhile, combine the cornmeal, Parmesan, onion, butter, egg, and egg yolk in a bowl and mix with a fork to make a thick batter. Roll the batter into balls the size of small walnuts and drop gently into the simmering soup. Simmer covered until the dumplings are cooked through, about 30 minutes. Serve garnished with chopped parsley and serve with grated Parmesan. Serves 6 to 8.

HARD BOILED EGG SALAD DRESSING 1 Hard boiled egg, finely chopped 1 TBL White wine vinegar 1 TSP Dijon mustard 1/4 TSP Sugar 2 TBL Chives; minced 1 TBL Parsley; minced 2 TBL Dill; chopped 3 TBL Olive oil 2 TBL "Lite" sour cream Salt and pepper; to taste Mix together all ingredients except chopped egg. When well blended, add egg. Blend very little and pour over salad such as cole slaw, lettuce salad or potato salad.

HARD BOILED EGG SALAD DRESSING 1 Hard boiled egg, finely chopped 1 TBL White wine vinegar 1 TSP Dijon mustard 1/4 TSP Sugar 2 TBL Chives; minced 1 TBL Parsley; minced 2 TBL Dill; chopped 3 TBL Olive oil 2 TBL "Lite" sour cream Salt and pepper; to taste Mix together all ingredients except chopped egg. When well blended, add egg. Blend very little and pour over salad such as cole slaw, lettuce salad or potato salad.

Nicks Hot Dog Sauce: 1 med. onion, chopped fine 2 cloves of garlic 1 1/2 lb. to 2 lb. ground chuck Brown all ingredients Mash ground meat as it cooks, so it's fine. Drain fat. Add: 1 20 oz bottle of catsup 1/2 t. tumeric 1/4 to 1/2 t. ground cloves 1 t. dry mustard 1 t. cinnamon 1 t. chili powder 2 t. salt 2 1/2 c. water Simmer 1 hr., makes 1 1/2 pts.

Chocolate Eclair Dessert 2 small pkgs. French Vanilla instant pudding 3 cups milk 8 oz. Cool Whip Cinnamon Graham crackers (all but one pkg. out of box) Mix milk & pudding, fold in Cool Whip. Line bottom of a 9 x 12" pan with graham crackers in a single layer. Spread half of the pudding mixture over the graham crackers, repeating until all is used - ending with a layer of graham crackers on top. You will have three layers of graham crackers total. Topping: 2 squares Bakers Semisweet chocolate 6 tablespoons margarine 2 tablespoons white Karo syrup 1 teaspoon vanilla 1 1/2 cups powdered sugar 3 tablespoons milk Melt chocolate with margarine & Karo syrup. Bring to a boil. Remove from heat & add vanilla, powdered sugar & milk. Mix & pour over top layer of graham crackers. Refrigerate at least 10 hrs. before serving - 24 hrs. even better.

Greek Hot Dog Sauce 1 lb. ground beef 1 t. red pepper 1 t. dried oregano 1 t. dried basil 1 t. cayenne pepper 1 t. chili powder 1 t. garlic salt 1 t. cumin powder 1 t. salt 2 medium onions, diced small 1 15 oz. can tomato sauce 1 15 oz. can water 1 T. prepared mustard Brown ground beef and drain. Place all ingredients in saucepan and simmer for 1/2 to 2 hours. The longer it cooks, the better the flavor.

From Amanda Reese: EZ to make Chicken Bake (One Hour)-Preheat oven 350. MY FAVORITE!! Take breasts of chicken, wash throughly. (Palumbo's is best) Not to flatter you Leroy, just facts..LOL Add two cans of Cream of Chicken soup or Cream of Mushroom soup, spread evenly over chicken. Add one can of water. Spice as preferred. 350 degrees, cover with foil for one hour. Transfer chicken onto plate to Stir 'gravy mixture' 1/2 hour through cooking process. Return chicken to oven 1/2 hour. Chicken w/ Stuffing Add stuffing in with it for a twist. Lay your uncooked stuffing flat on bottom prior to adding chicken breasts. add 1 1/2 can of water and melted margerine or butter (1/4 cup) The juices from the chicken will take care of rest. Lay chicken on stuffing, cover with foil and bake 350. 1/2 hour through cooking process, transfer chicken onto a dish, stir stuffing/gravy mix Return chicken on top of stuffing, return to oven for last 1/2 hour. The soup/water/chicken juices make a great baked gravy with it. If you don't prefer stuffing, Make other side seperately, vegetable suggested also.

CAST IRON STEAK Purchase a good quality steak cut to 1 inch thickness. The steak can be marinated if you wish. Preheat oven to 400 degrees. Into a cast iron skillet, add 2 Tbl light Olive Oil and 1 clove of crushed Garlic. Heat till Garlic starts to brown and remove the Garlic. When oil is almost smoking, add the steak. Do not cover. Using a timer, sear the steak on one side for two minutes. Do not poke holes in it or move it during that time. Repeat exactly on the second side. Immediately move pan to the oven using a heavy oven mitt. Allow to cook for 8-10 minutes depending on how you like your steak done. Remove the pan from the oven and cover with aluminum foil for 3-5 minutes to allow the meat to re-absorb the juices. Serve immediately.

Chicken Italiano Boil 8 oz of wide noodles in salted water and cool. Set aside. Dice in large bite sized pieces, pour together and set aside: 1

Crockpot Chicken Paprika 12 pieces of chicken breast strips (not the entire breast) 4 medium sized potatoes, sliced, skins left on 1 C large-diced sweet onion 1 Cwater 3 Tbl. Olive Oil Paprika Place 4 chicken strips in the bottom of the crockpot. Sprinkle with paprika. Then, cover with a layer of potatoes. Cover the potatoes with a layer of onions. Add 1 Tbsp. of the oil. Then sprinkle generously with paprika. Then start over with the 4 chicken strips and follow the steps above again for 3 complete layers. Pour the cup of water into the crockpot (down the side to not wash the paprika away). Cook on high temperature all day (6-8 hours).

Stuffed Steak Get a thin butterflied steak and marinate it with Balsamic Vinegar and Olive Oil over night. Place the open steak in a casserole dish that is a little small. Prepare a box of Cornbread Stuffing and put about 3/4 of it on one side of the steak. Fold the other half of the steak over the top to cover the stuffing. Add enough water to the rest of the stuffing to make it stick to the top of the steak. Spread evenly. Add about a half inch of water between the edge of the steak and the casserole dish. Cover the casserole tightly with aluminum foil. Bake for about an hour in a preheated oven at 325 degrees. Allow it to sit for about 20 minutes covered before slicing and serving.

Roast Beef 2 cans cream of mushroom soup one can milk packet beef onion soup mix 1.5-2 lb roast put in crock pot and cook 7 hrs or so.

Roast Beef 2 cans cream of mushroom soup one can milk packet beef onion soup mix 1.5-2 lb roast put in crock pot and cook 7 hrs or so.

Mounds Bundt Cake Coconut Filling Beat 2 large egg whites till foamy. Then add