Glazed Mango Pie Bars

2 1/2 cups flour
1 teaspoon salt
1 cup butter, softened
1 egg, separated, yolk beaten with
    enough milk to equal 2/3 cup
1 cup crushed corn flakes
8 cups mangos, peeled and sliced
1 cup granulated sugar
2 teaspoons cinnamon, divided
1/2 teaspoon nutmeg
Reserved egg white
2 tablespoons granulated sugar
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk

Combine flour and salt. Cut in butter until crumbly. Stir in egg yolk mixture until dough forms a ball. Divide in two. Roll one half on floured surface into a 15 x 10-inch rectangle. Place on ungreased pan. Sprinkle with crushed corn flakes. Layer mangos over crumbs.

Combine 1 cup granulated sugar, 1 1/2 teaspoons of the cinnamon and nutmeg and sprinkle over mangos. Roll out remaining dough and place over mangos. Beat egg white until foamy and brush over top crust. Mix 2 tablespoons sugar and remaining 1/2 teaspoon cinnamon and sprinkle over crust. Bake at 350 degrees F for 50 to 60 minutes or until lightly browned. Stir together 1 cup confectioners’ sugar, vanilla extract and milk and drizzle over warm crust. Cool and cut into bars of desired size.

Glazed Mango Pie Bars

Categories:
bar cookie

Pasta with Catfish and Artichokes

1/2 pound catfish fillets
8 ounces uncooked angel hair pasta
1 sweet red pepper, julienned
1 carrot, julienned
1 zucchini, julienned
3 tablespoons butter or margarine, melted
1 (14 ounce) can artichoke hearts,
    drained and cut into quarters
2/3 cup whipping cream
1/2 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg

Cut catfish fillets into 2-inch strips and set aside.

Cook pasta according to package directions; drain and set aside.

Saut? red pepper, carrot and zucchini in butter in skillet until crisp-tender (about 10 minutes).

Remove vegetables from skillet. Add catfish and saut? until tender.

Return vegetables to skillet; add artichokes and whipping cream. Cook over low just until heated. Add pasta and cheese; toss gently.

Sprinkle with nutmeg and serve immediately.

Makes about 4 servings.

pasta with catfish and artichokes

Categories:
pasta

Tequila Marinade for Pork

Equal parts tomato juice and orange juice
One-half part of tequila
LOTS of garlic powder
Salt
Cumin*
Oregano*

Let the pork marinate in this for at least 1 hour. The longer it sits, the more amazing the flavor. You can add any of your favorite seasonings.

Tequila Marinade for Pork

Categories:
barbecue sauce
Marinade

Spectacular Cranberry Squares

3 cups granulated sugar
4 large eggs
1 1/2 cups (3 sticks) melted butter
2 teaspoons almond extract
3 cups all-purpose flour
1 1/2 bags fresh cranberries
1 cup chopped pecans

Lightly spray two 8-inch square baking pans. Preheat oven to 350 degrees F.

In a large mixing bowl, using an electric mixer, beat eggs and sugar together until fluffy, about 2 minutes. Beat in the melted butter and almond extract. Add the flour and stir well. Stir in the cranberries and the pecans. Mix well. Pour the mixture evenly into the two prepared pans. Bake for 70 minutes. Make sure to test the center with a wooden pick before removing from oven. Let cool at room temperature. (Can be prepared the day ahead.)

Cut into squares and serve.

Makes about 12 per pan.

These freeze well.

Spectacular Cranberry Squares

Categories:
bar cookie

Here’s My Heart Fudge

1 2/3 cups (10 ounce package) white chips, divided
1 teaspoon almond extract
1/2 cup cocoa or Dutch process cocoa
1/4 cup (1/2 stick) butter or margarine, melted
1 teaspoon vanilla extract
4 1/2 cups granulated sugar
1 (7 ounce) jar Marshmallow Cr?me
1 1/2 cups (12 ounce can) evaporated milk
Few drops red food color (optional)
1 cup candied red cherries, quartered

Line a 13 x 9 x 2-inch pan with foil.

Place 1 cup white chips and almond extract in medium bowl.

In second medium bowl, stir together cocoa, melted butter and vanilla extract until mixture is smooth; add remaining 2/3 cup white chips (chips do not need to melt).

Combine sugar, Marshmallow Cr?me, evaporated milk and 1/4 cup butter in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil (bubbles can’t be stirred down); continue boiling and stirring 5 minutes. Remove from heat. Immediately add half of hot mixture to bowl with white chips only. Pour remainder into cocoa mixture; stir to blend. Beat white chip mixture until chips are completely melted; stir in red food color, if desired, and cherries. Spread evenly in prepared pan.

Beat cocoa mixture until chips are melted and mixture thickens slightly. Spread evenly over top of white layer. Cover; refrigerate until firm.

Remove from pan; peel off foil. Cut with heart-shaped cookie cutters or cut into squares. Cover; store in refrigerator.

Makes about 8 dozen squares.

NOTE: For best results, do not double this recipe.

heres my heart fudge

Categories:
valentine’s day

Chili Verde

1 onion, chopped
1 sweet red bell pepper, chopped
1 garlic clove, minced
1 tablespoon olive oil
1 (4 ounce) can green chiles, diced
7 tomatillos, chopped
2 pounds pork, fat trimmed and cubed
2 teaspoons dried oregano
2 teaspoons dried sage
1 teaspoon dried cumin
1 teaspoon red pepper flakes
1 teaspoon dried cilantro
1/2 cup beer

Saut? onion, red pepper and garlic in olive oil. Place all ingredients in crockpot and cook on LOW for 8 hours.

Make burritos or use as a dip.

chili verde

Categories:
crock pot
chili

Juicy Coconut Raspberry Cake (Saftig kokost?rta med hallon)

Posted by FootsieBear at recipegoldmine.com 7/10/01 5:15:56 am

Makes 1 cake

Dough
5 1/2 ounces (125g) butter or margarine
1/4 cup (1/2dl) granulated sugar
1 egg yolk
1 1/2 cups (3dl) all-purpose white flour

Coconut Creme
7/8 cup (1 3/4dl) granulated sugar
Pinch salt
1/4 cup (1/2dl) maizena flour (cornstarch)
3/8 cup (3/4dl) all-purpose wheat flour
2 1/2 cups (5dl) milk
4 egg yolks
2 ounces (50g) butter or margarine
2 cups (4dl) coconut flakes
2 teaspoons vanilline sugar
1 - 2 tablespoons arrack, rum, or brandy

Quickly mix the ingredients for the dough and leave in a cool place for a while.

Butter the bottom of a dish, diameter approximately 24 cm / good 9-inch and preferably with removable edges.

Don’t butter the walls, because the dough will slide down while baking if you do. Put the dough in the dish, covering the walls to about 3 cm /1 1/4 inch. Bake in the lower part of the oven at 175?C/350?F for about 20 minutes.

Mix sugar, salt, maizena flour, flour, and milk in a saucepan. Heat while stirring and let thicken.

Gently simmer while stirring continuously for about 2 minutes.

Add egg yolks, fat, and coconut flakes. Stir vigorously and simmer for 1 minute while stirring all the time.

Let cool, stir occasionally, and flavor with vanilline sugar and liquor.

Fill the dough crust with the cold creme and decorate with raspberries.

Juicy Coconut Raspberry Cake

Categories:
layer cake

Easy Peachy Coffee Cake

1 (32 ounce) can sliced peaches, with juice
1 (18.25 ounce) box yellow cake mix
Butter
Cinnamon

Preheat oven to 350 degrees F.

Place sliced peaches in their juices in a 13 x 9-inch baking dish. Sprinkle DRY yellow cake mix on top. Dot top of coffee cake with butter, then sprinkle with cinnamon. Bake for 30 minutes at 350 degrees F.

easy peachy coffee cake

Categories:
breakfast
coffee cakes

Stained Glass Pie

1 small box orange gelatin
1 small box lime gelatin
1 small box cherry gelatin
1 small box lemon gelatin
1 cup pineapple juice
1/4 cup granulated sugar
1/2 pint whipping cream
3 graham cracker crusts

Two days before serving, prepare the orange, lime, and cherry gelatin separately with 1/2 cup hot water and 1/4 cup cold water for each box. Congeal overnight.

The next day heat, until melted, the box of lemon gelatin, 1 cup of pineapple juice and 1/4 cup sugar. Cool.

Whip whipping cream; blend with lemon gelatin mixture. Cut the orange, lime and cherry gelatin into very small pieces; add to whipped cream mixture. Pour into pie crusts. Refrigerate overnight.

Cut each pie into 8 equal pieces.

stained glass pie

Categories:
jello

Pueblo Pumpkin Stew

8 Mexican chiles
1 large onion, sliced
1 tablespoon peeled, minced gingerroot
2 jalape?o chiles
4 large tomatoes
2 teaspoons cumin
2 teaspoons garam masala
1/2 teaspoon turmeric
5 cups cubed pumpkin or acorn squash
1 cup cooked pinto beans
2 tablespoons freshly grated Parmesan cheese
Salt

Broil Mexican chiles on foil-lined baking sheet until skin is black, turning so sides are evenly charred. Put chiles in paper bag, close and let cool. Hold under cool running water while you slip of the skins. Cut chiles open and remove seeds, stems and ribs, chop and set aside.

Saut? onions, ginger, chiles and jalape?os for 4 minutes until softened. Add tomatoes, cumin, garam masala and turmeric and cook for 5 minutes, stirring often.

Add 2 cups water and the pumpkin/squash. Bring to a boil. Reduce heat to low, cover and simmer for 30 minutes or until squash is tender. Stir in pinto beans and parmesan; heat through. Add salt to taste if desired.

pueblo pumpkin stew

Categories:
stews