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at Food Frenzie!
Nothing fancy...just good food!
at Food Frenzie!
Nothing fancy...just good food!
- Contact us at: admin@foodfrenzie.com
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FOOD FRENZIE RECIPE ARCHIVES
RECIPE ARCHIVES, PG. 3
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MAKE YOUR OWN: EASTER EGG DYE
Add any of the following to the boiling
water along with the eggs to color Easter
eggs naturally:
grass for green
onion skins for yellow, orange or purple
beets for pink
(Use plants that haven't been fertilized or
treated with chemicals.)
Add any of the following to the boiling
water along with the eggs to color Easter
eggs naturally:
grass for green
onion skins for yellow, orange or purple
beets for pink
(Use plants that haven't been fertilized or
treated with chemicals.)
MARSHMALLOW SALAD SERVES 6
1 can fruit cocktail
1 can crushed pineapple
1 small jar maraschino cherries
1 small can mandarin oranges
3/4 pint sour cream
1 large carton whipped topping
1 bag mini marshmallows (white or colored)
Drain all fruit. Mix all ingredients together in
large bowl & refrigerate until serving time.
1 can fruit cocktail
1 can crushed pineapple
1 small jar maraschino cherries
1 small can mandarin oranges
3/4 pint sour cream
1 large carton whipped topping
1 bag mini marshmallows (white or colored)
Drain all fruit. Mix all ingredients together in
large bowl & refrigerate until serving time.
Sent in by smithannie33
APPLE DESSERT SERVES 4
1 cup sugar
2 tablespoons flour
1 teaspoon baking powder
1/8 teaspoon salt
1 egg, beaten
2 cups peeled & chopped apples
1/2 cup chopped nuts
Whipped cream or ice cream, optional
1 cup sugar
2 tablespoons flour
1 teaspoon baking powder
1/8 teaspoon salt
1 egg, beaten
2 cups peeled & chopped apples
1/2 cup chopped nuts
Whipped cream or ice cream, optional
CHOCOLATE ICE CREAM
(NO MACHINE NEEDED!) MAKES 1 QUART
2 cups whipping cream
2/3 cup sweetened condensed milk
2/3 cup chocolate syrup
1/2 teaspoon vanilla
1/3 cup coarsely chopped nuts, any type, optional
In a large bowl, combine the first 4 ingredients.
Chill about 30 minutes. Beat on high mixer speed
until soft peaks form. Fold in nuts. Pour into 8" x
8" pan. Freeze until firm.
(NO MACHINE NEEDED!) MAKES 1 QUART
2 cups whipping cream
2/3 cup sweetened condensed milk
2/3 cup chocolate syrup
1/2 teaspoon vanilla
1/3 cup coarsely chopped nuts, any type, optional
In a large bowl, combine the first 4 ingredients.
Chill about 30 minutes. Beat on high mixer speed
until soft peaks form. Fold in nuts. Pour into 8" x
8" pan. Freeze until firm.
ORZO WITH SAUTEED ONIONS SERVES 4
2 quarts water
1 teaspoon salt
1 cup orzo (tiny Greek pasta beads)
3 tablespoons unsalted butter
2 medium onions, chopped
Bring salted water to a boil in large pot. Add the
orzo & cook 12 minutes, or until just tender;
drain. In skillet, saute onions in the butter on
medium heat about 4 minutes, until softened. Add
the orzo and stir well. Serve immediately.
2 quarts water
1 teaspoon salt
1 cup orzo (tiny Greek pasta beads)
3 tablespoons unsalted butter
2 medium onions, chopped
Bring salted water to a boil in large pot. Add the
orzo & cook 12 minutes, or until just tender;
drain. In skillet, saute onions in the butter on
medium heat about 4 minutes, until softened. Add
the orzo and stir well. Serve immediately.
Heat oven to 350 degrees.
Mix sugar, flour, baking powder & salt in a
large bowl. Stir in the next 3 ingredients.
Place in shallow, buttered baking dish & bake
40 minutes, or until a brown crust forms on
top. Serve warm with whipped cream or ice
cream.
Mix sugar, flour, baking powder & salt in a
large bowl. Stir in the next 3 ingredients.
Place in shallow, buttered baking dish & bake
40 minutes, or until a brown crust forms on
top. Serve warm with whipped cream or ice
cream.
CHERRIES JUBILEE SERVES 8
4 cups frozen pitted dark sweet
cherries, thawed, juice saved
3/4 cup sugar
4 teaspoons cornstarch
1/3 cup brandy or Cognac
1 quart vanilla ice cream
4 cups frozen pitted dark sweet
cherries, thawed, juice saved
3/4 cup sugar
4 teaspoons cornstarch
1/3 cup brandy or Cognac
1 quart vanilla ice cream
Combine the sugar, cornstarch & cherry juice In
saucepan. Heat over medium heat, stirring constantly,
until mixture thickens, about 3 minutes. Add cherries
& cook 2 minutes more. Remove from heat; pour
brandy on top & ignite with a long lighter or long
match. Spoon flaming cherries & sauce over ice
cream.
saucepan. Heat over medium heat, stirring constantly,
until mixture thickens, about 3 minutes. Add cherries
& cook 2 minutes more. Remove from heat; pour
brandy on top & ignite with a long lighter or long
match. Spoon flaming cherries & sauce over ice
cream.
CHERRIES in the SNOW SERVES 8
1 cup powdered sugar
8 ounces cream cheese, softened
2 packages whipped topping mix
1/2 of an angel food cake, cut into bite-size pieces
1 (21-oz.) can cherry pie filling
1 cup powdered sugar
8 ounces cream cheese, softened
2 packages whipped topping mix
1/2 of an angel food cake, cut into bite-size pieces
1 (21-oz.) can cherry pie filling
In large bowl, mix powdered sugar with cream
cheese well; set aside. In a separate bowl, mix the
whipped topping mix as package directs. Add
whipped topping to cream cheese mixture, folding
to combine. Gently fold in the cake pieces. Spoon
into dessert dishes & top with pie filling. Keep
refrigerated until serving time.
cheese well; set aside. In a separate bowl, mix the
whipped topping mix as package directs. Add
whipped topping to cream cheese mixture, folding
to combine. Gently fold in the cake pieces. Spoon
into dessert dishes & top with pie filling. Keep
refrigerated until serving time.
MEATBALL KABOBS SERVES 4-6
Mix 1 1/4 pound lean ground meatloaf mixture (or
use ground beef), 3 tablespoons BBQ sauce, 2/3 cup
bread crumbs, 1 egg, 1 tablespoon Worcestershire
sauce, and 1/2 teaspoon black pepper. Shape into
18 meatballs. Cut 1 red onion and 1 sweet green
pepper into 1" pieces. Thread meatballs alternately
with the veggies onto 6 12" metal skewers. Brush
with more BBQ sauce. Broil 3-5 minutes per side.
Mix 1 1/4 pound lean ground meatloaf mixture (or
use ground beef), 3 tablespoons BBQ sauce, 2/3 cup
bread crumbs, 1 egg, 1 tablespoon Worcestershire
sauce, and 1/2 teaspoon black pepper. Shape into
18 meatballs. Cut 1 red onion and 1 sweet green
pepper into 1" pieces. Thread meatballs alternately
with the veggies onto 6 12" metal skewers. Brush
with more BBQ sauce. Broil 3-5 minutes per side.
QUICK & EASY FUDGE CAKE
SERVES 4-6 Heat oven to 375 degrees
1/3 cup butter
2 squares unsweetened chocolate
1 cup sugar
2 eggs
1/2 teaspoon vanilla
3/4 cup flour
1/4 teaspoon salt
1/2-3/4 cup coarsely chopped pecans or walnuts
Melt butter on low heat in saucepan. Add chocolate
& heat until melted, stirring. Stir in the rest of
ingredients. Pour into a greased 8" x 8" pan & bake
25 minutes. Serve sprinkled with powdered sugar or
topped with whipped cream.
SERVES 4-6 Heat oven to 375 degrees
1/3 cup butter
2 squares unsweetened chocolate
1 cup sugar
2 eggs
1/2 teaspoon vanilla
3/4 cup flour
1/4 teaspoon salt
1/2-3/4 cup coarsely chopped pecans or walnuts
Melt butter on low heat in saucepan. Add chocolate
& heat until melted, stirring. Stir in the rest of
ingredients. Pour into a greased 8" x 8" pan & bake
25 minutes. Serve sprinkled with powdered sugar or
topped with whipped cream.
MOM'S CHRISTMAS DROP COOKIES
MAKES 6 DOZEN
1 cup butter
1 pound brown sugar
1/2 cup evaporated milk
5 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon vanilla
4 eggs
1 cup red candied cherries, chopped
1 cup green candied cherries, chopped
1 cup dates, chopped
2 cups chopped walnuts
MAKES 6 DOZEN
1 cup butter
1 pound brown sugar
1/2 cup evaporated milk
5 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon vanilla
4 eggs
1 cup red candied cherries, chopped
1 cup green candied cherries, chopped
1 cup dates, chopped
2 cups chopped walnuts
Heat oven to 350 degrees.
Mix the first 7 ingredients together well in a large
bowl. Add cherries, dates & walnuts. Bake on
greased cookie sheets 12-15 minutes. Remove from
cookie sheets & cool on racks.
Mix the first 7 ingredients together well in a large
bowl. Add cherries, dates & walnuts. Bake on
greased cookie sheets 12-15 minutes. Remove from
cookie sheets & cool on racks.
SPRING 09
FAVORITE SLOPPY JOES SERVES 4
1 pound lean ground beef
1/4 cup chopped onion
1 can tomato soup
1-2 tablespoons brown sugar
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon seasoned salt
1/4 teaspoon onion powder, optional
1/4 teaspoon celery salt
1/8 teaspoon pepper
Hamburger buns
Brown beef & onion in skillet; drain well. Add
rest of ingredients; mix well. Cook over medium
to medium-low heat about 15 minutes. Serve on
buns.
1 pound lean ground beef
1/4 cup chopped onion
1 can tomato soup
1-2 tablespoons brown sugar
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon seasoned salt
1/4 teaspoon onion powder, optional
1/4 teaspoon celery salt
1/8 teaspoon pepper
Hamburger buns
Brown beef & onion in skillet; drain well. Add
rest of ingredients; mix well. Cook over medium
to medium-low heat about 15 minutes. Serve on
buns.
AWESOME STUFFED PEACHES SERVES 4
4 large peaches
2 tablespoons lemon juice
1/4 cup chopped raisins or dates
1 tablespoon honey
1 teaspoon vanilla
1 teaspoon grated lemon peel
1/2 teaspoon cinnamon
1/3 cup sweetened sour cream, whipped cream
or low-fat yogurt
4 large peaches
2 tablespoons lemon juice
1/4 cup chopped raisins or dates
1 tablespoon honey
1 teaspoon vanilla
1 teaspoon grated lemon peel
1/2 teaspoon cinnamon
1/3 cup sweetened sour cream, whipped cream
or low-fat yogurt
Scald peaches in boiling water for 1 minute to
loosen skins. Drain, slip off skins, cut peaches
in half, & discard pits. Brush peaches with
lemon juice. Using a melon baller, remove
about 1/2 the pulp from each peach, leaving a
shell. Brush insides of shells with more lemon
juice. Chop pulp & set aside. In a small bowl,
combine next 5 ingredients; stir in the reserved
peach pulp. Fold in just enough sour cream,
whipped cream, or yogurt to bind the stuffing
together. Divide stuffing evenly among peach
halves & serve immediately.
loosen skins. Drain, slip off skins, cut peaches
in half, & discard pits. Brush peaches with
lemon juice. Using a melon baller, remove
about 1/2 the pulp from each peach, leaving a
shell. Brush insides of shells with more lemon
juice. Chop pulp & set aside. In a small bowl,
combine next 5 ingredients; stir in the reserved
peach pulp. Fold in just enough sour cream,
whipped cream, or yogurt to bind the stuffing
together. Divide stuffing evenly among peach
halves & serve immediately.
FROZEN ORANGE DELIGHT MAKES 1 QT.
1 (3-oz) package orange jello ( or any flavor)
1/2 cup boiling water, 7 UP, or ginger ale
1 1/2 cups unsweetened pineapple juice
2 cups Cool Whip
In bowl, add jello to boiling water, stirring until
dissolved. Stir in the pineapple juice. Refrigerate
20-30 minutes, until slightly thickened. Fold in
Cool Whip gently. Cover & freeze several hours.
1 (3-oz) package orange jello ( or any flavor)
1/2 cup boiling water, 7 UP, or ginger ale
1 1/2 cups unsweetened pineapple juice
2 cups Cool Whip
In bowl, add jello to boiling water, stirring until
dissolved. Stir in the pineapple juice. Refrigerate
20-30 minutes, until slightly thickened. Fold in
Cool Whip gently. Cover & freeze several hours.
QUICK PICKLES
Kirby cucumbers
Sugar
Vinegar
Mustard seed
Chopped fresh dill
Salt & pepper
Kirby cucumbers
Sugar
Vinegar
Mustard seed
Chopped fresh dill
Salt & pepper
Peel & slice cukes into
a bowl. Sprinkle with
equal amounts of sugar
& vinegar. Sprinkle with
rest of ingredients to
taste. Stir to coat cukes.
Let stand about 30
minutes before serving.
a bowl. Sprinkle with
equal amounts of sugar
& vinegar. Sprinkle with
rest of ingredients to
taste. Stir to coat cukes.
Let stand about 30
minutes before serving.
PEACHES OVER ICE CREAM SERVES 6
6 peaches, peeled & sliced
1/2 - 3/4 cup brown sugar
About 1/2 cup water
Combine sliced peaches with brown sugar
& water, breaking up lumps of sugar.
Refrigerate until serving. Serve over vanilla
ice cream.
6 peaches, peeled & sliced
1/2 - 3/4 cup brown sugar
About 1/2 cup water
Combine sliced peaches with brown sugar
& water, breaking up lumps of sugar.
Refrigerate until serving. Serve over vanilla
ice cream.
EASY GRAHAM CRACKER CAKE SERVES 16-20
Cake:
1 (1-lb.) box graham crackers
2 (3 1/4-oz. each) boxes instant French vanilla
pudding mix
3 1/2 cups milk
8 ounces Cool Whip
Frosting:
1 1/2 cup powdered sugar
1/2 cup unsweetened baking cocoa
3 tablespoons butter, room temperature
3 tablespoons milk
2 teaspoons light corn syrup
2 teaspoons vanilla
Cake:
Butter or spray a 13 x 9 x 2" baking dish. Line
bottom of dish with whole graham crackers,
breaking to fit, if needed. In bowl, mix pudding
mix with milk; whisk for 2 minutes, until thickened.
Fold in Cool Whip. Pour half the pudding mixture
over the graham crackers. Place
another layer of crackers on top of pudding. Pour
rest of pudding mixture over crackers. Cover with
a third layer of crackers.
Frosting:
In bowl, blend powdered sugar & cocoa. Add butter
& milk, mixing well. Add corn syrup & vanilla; stir
until creamy & smooth. Frost cake carefully,
bringing frosting to edges. Cover with plastic wrap
& refrigerate 24 hours.
Cake:
1 (1-lb.) box graham crackers
2 (3 1/4-oz. each) boxes instant French vanilla
pudding mix
3 1/2 cups milk
8 ounces Cool Whip
Frosting:
1 1/2 cup powdered sugar
1/2 cup unsweetened baking cocoa
3 tablespoons butter, room temperature
3 tablespoons milk
2 teaspoons light corn syrup
2 teaspoons vanilla
Cake:
Butter or spray a 13 x 9 x 2" baking dish. Line
bottom of dish with whole graham crackers,
breaking to fit, if needed. In bowl, mix pudding
mix with milk; whisk for 2 minutes, until thickened.
Fold in Cool Whip. Pour half the pudding mixture
over the graham crackers. Place
another layer of crackers on top of pudding. Pour
rest of pudding mixture over crackers. Cover with
a third layer of crackers.
Frosting:
In bowl, blend powdered sugar & cocoa. Add butter
& milk, mixing well. Add corn syrup & vanilla; stir
until creamy & smooth. Frost cake carefully,
bringing frosting to edges. Cover with plastic wrap
& refrigerate 24 hours.
MAKE YOUR OWN...LEMON-LIME SODA
SERVES 3-4
1 (6-oz.) can frozen lemonade concentrate
(or any flavor frozen fruit juice)
18-24 ounces carbonated water
Pour concentrate into a pitcher. Add 4 juice cans
of carbonated water to the pitcher. Stir together,
chill & serve.
SERVES 3-4
1 (6-oz.) can frozen lemonade concentrate
(or any flavor frozen fruit juice)
18-24 ounces carbonated water
Pour concentrate into a pitcher. Add 4 juice cans
of carbonated water to the pitcher. Stir together,
chill & serve.
EASY CROCK POT BEEF SERVES 4
1 pound lean beef stew meat
1 (10 1/2-oz.) can French-onion soup
1 (10 3/4-oz) can cream of mushroom soup
1 pound lean beef stew meat
1 (10 1/2-oz.) can French-onion soup
1 (10 3/4-oz) can cream of mushroom soup
Combine all ingredients in a 4-5 quart crock pot.
Cover & cook on low heat for 4-5 hours. Serve
over rice or noodles.
Cover & cook on low heat for 4-5 hours. Serve
over rice or noodles.
SALMON GLAZE
1/2 cup honey
1 tablespoon brown sugar
Squirt of lemon juice
Squirt of Worcestershire sauce
Squirt of soy sauce
1 tablespoon balsamic vinegar
1/2 cup honey
1 tablespoon brown sugar
Squirt of lemon juice
Squirt of Worcestershire sauce
Squirt of soy sauce
1 tablespoon balsamic vinegar
Brush over salmon while grilling.
POLISH CABBAGE ROLLS
1 head cabbage, left whole
1 1/2 pounds ground beef
1/2 pound ground pork
3/4 cup uncooked rice
1 onion, chopped
Salt & pepper to taste
1-2 cans tomatoes, plain or stewed
1 head cabbage, left whole
1 1/2 pounds ground beef
1/2 pound ground pork
3/4 cup uncooked rice
1 onion, chopped
Salt & pepper to taste
1-2 cans tomatoes, plain or stewed
Heat oven to 350 degrees.
Remove core from head of cabbage with a sharp
knife. Place cabbage in a large pot of boiling
salted water to cover. Let boil about 10 minutes to
soften the leaves.
Meanwhile, cook rice; cool slightly & mix it with
the meats, onion, S&P. Drain cabbage & let set
until cool enough to handle.
Working with one cabbage leaf at a time, carefully
peel off leaves (leaving them whole) & put about 2
tablespoons of the meat mixture on each. Fold ends
over & roll up. Place in a sprayed baking pan.
Pour tomatoes with their juice over the rolls. Cover
with foil & bake 80-90 minutes, until meat is
cooked through & rolls are tender. Uncover during
the last 20-30 minutes of baking.
Remove core from head of cabbage with a sharp
knife. Place cabbage in a large pot of boiling
salted water to cover. Let boil about 10 minutes to
soften the leaves.
Meanwhile, cook rice; cool slightly & mix it with
the meats, onion, S&P. Drain cabbage & let set
until cool enough to handle.
Working with one cabbage leaf at a time, carefully
peel off leaves (leaving them whole) & put about 2
tablespoons of the meat mixture on each. Fold ends
over & roll up. Place in a sprayed baking pan.
Pour tomatoes with their juice over the rolls. Cover
with foil & bake 80-90 minutes, until meat is
cooked through & rolls are tender. Uncover during
the last 20-30 minutes of baking.
FALL/WINTER 09/10
Cook carrots according to package directions.
Meanwhile, in saucepan, heat rest of ingredients
until butter is melted, stirring to blend. Drain
carrots, place in a serving bowl & drizzle with
honey mixture.
--Or you can bake them alongside the Polish
Cabbage Rolls: Combine all ingredients in a baking
dish. Cover & bake about 30 minutes or until
carrots are heated through. Stir before serving.
Meanwhile, in saucepan, heat rest of ingredients
until butter is melted, stirring to blend. Drain
carrots, place in a serving bowl & drizzle with
honey mixture.
--Or you can bake them alongside the Polish
Cabbage Rolls: Combine all ingredients in a baking
dish. Cover & bake about 30 minutes or until
carrots are heated through. Stir before serving.
CINNAMON CARROTS Serves 6
1 16-oz. package frozen sliced carrots
1/4 cup honey
1-2 tablespoons butter
1/2-1 teaspoon cinnamon
Dash salt & pepper
1 16-oz. package frozen sliced carrots
1/4 cup honey
1-2 tablespoons butter
1/2-1 teaspoon cinnamon
Dash salt & pepper
WALNUT APPLE DESSERT SERVES 12-16
8 cups slice, peeled tart apples (8-10 apples)
2 1/4 cups brown sugar
2 teaspoons cinnamon
1 cup butter, softened
2 eggs
2 cups flour
1 cup chopped walnuts
Vanilla ice cream
8 cups slice, peeled tart apples (8-10 apples)
2 1/4 cups brown sugar
2 teaspoons cinnamon
1 cup butter, softened
2 eggs
2 cups flour
1 cup chopped walnuts
Vanilla ice cream
Heat oven to 350 degrees.
Place apples in sprayed 13" x 9" x 2" baking dish.
Sprinkle with 1/4 cup of the brown sugar & the
cinnamon. Cream butter with rest of brown sugar in
bowl. Add eggs; stir in flour & 1/2 cup of the nuts.
Spread mixture over the apples. Sprinkle with rest of
nuts. Bake 45-55 minutes or until apples are tender.
Serve warm with vanilla ice cream.
Place apples in sprayed 13" x 9" x 2" baking dish.
Sprinkle with 1/4 cup of the brown sugar & the
cinnamon. Cream butter with rest of brown sugar in
bowl. Add eggs; stir in flour & 1/2 cup of the nuts.
Spread mixture over the apples. Sprinkle with rest of
nuts. Bake 45-55 minutes or until apples are tender.
Serve warm with vanilla ice cream.
MAKE YOUR OWN PUMPKIN PUREE:
1. Wash outside of pumpkin; halve, then quarter it
or cut in into eighths. Scoop out seeds & pulp.
(Save seeds to make Roasted Pumpkin Seeds on
our Kid's Page).
2. Place the chunks of pumpkin in a large roasting
pan. Add about 1" of water.
3. Cover & roast 60-90 minutes at 400 degrees, or
until very tender.
4. Remove to platter & let set until cool enough to
handle.
5. Scrape pumpkin from rind into a large bowl.
Mash with a potato masher.
6.Freeze in 2-cup portions.
--If the puree is too watery, place it in a
saucepan & stir over low to medium-low heat for
several minutes, or until of desired thickness.
1. Wash outside of pumpkin; halve, then quarter it
or cut in into eighths. Scoop out seeds & pulp.
(Save seeds to make Roasted Pumpkin Seeds on
our Kid's Page).
2. Place the chunks of pumpkin in a large roasting
pan. Add about 1" of water.
3. Cover & roast 60-90 minutes at 400 degrees, or
until very tender.
4. Remove to platter & let set until cool enough to
handle.
5. Scrape pumpkin from rind into a large bowl.
Mash with a potato masher.
6.Freeze in 2-cup portions.
--If the puree is too watery, place it in a
saucepan & stir over low to medium-low heat for
several minutes, or until of desired thickness.
RECIPE ARCHIVES, PG. 3