Thursday, March 8, 2012

First 5 recipes in my email today

I need to get in the habit of posting the first 5 recipes each day.
Glazed Apples

4 large Granny Smith or Rome apples
1/2 cup apple juice
1 tablespoon lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 cup butter or margarine
1/2 cup sugar
Whipped cream (optional)

Core apples, and cut each into 1/2-inch-thick rings.

Stir together apple juice and next 3 ingredients.

Melt butter in a large nonstick skillet over medium-high heat; cook
apple rings, in batches, until browned on both sides. Return all apple
rings to skillet; drizzle with juice mixture, and sprinkle with sugar.

Cover and cook over medium heat 5 minutes or until tender and glazed.
Serve warm with whipped cream, if desired. Makes 6 to 8 servings.
Hamburger Spanish Rice


1 pound lean ground

1 medium onion, chopped

1/2 green pepper, chopped

cup uncooked instant rice

1 can (15 ounces) tomato sauce

3/4 cup
hot water

1 teaspoon prepared mustard

1 teaspoon Worcestershire

1 teaspoon salt

1 teaspoon sugar



In a skillet, brown beef, onion, green pepper and
rice. Add remaining
ingredients; mix well. Bring to a boil.

heat; cover and simmer 20 to 25 minutes or until the rice is tender.
4-6 servings.
Lemonade Cake

1 pkg. lemon supreme cake mix
1 small pkg. instant lemon
2/3 cup oil
1 1/3 cup water
4 eggs
1 small
frozen lemonade
2 cups powdered sugar

Preheat oven to 350. Combine all
ingredients except glaze, and beat with
electric mixer for 4 minutes on
medium speed. Pour into lightly greased 13 x
pan. Bake 40 minutes.
Meanwhile, in a small pan, combine lemonade and
powdered sugar and heat until
smooth consistency. When cake tests done and
still warm, poke holes
with a fork all over the cake. Slowly pour lemonade
mixture over the top.
Great served with whipped cream.
Taco Twist Casserole

1 lb. ground beef
1 package taco seasoning mix
1 can tomato sauce (15 oz.)
1/4 cup green pepper chopped
3 cups rotini pasta, cooked and drained
1 cup cheddar cheese, shredded
1/2 cup sour cream

Brown beef, drain. Stir in seasoning mix, tomato sauce and green pepper.
Bring to a boil and remove from heat. Combine with cooked macaroni, 1/2 cup
and sour cream and dump into baking pan. Top with remaining cheese. Bake at
350°F for 30 minutes.

Serves 6.
Mexican Wedding Dessert
1 1/2 C. flour
1 1/2 sticks butter
4 oZ. cream cheese
2 small French vanilla pudding mix
1 1/2 C. chopped nuts
1 C. powdered sugar
3 C. Cool Whip
First Layer:
Melt butter in and pour into a 9x13 pan. Mix in flour & 1 C. nuts. Press in
pan. Bake 20 minutes at 350. Cool 1 hour.
Second Layer:
Mix powdered sugar and cream cheese. Fold in 1 1/2 C. Cool Whip. Spread over
first layer.
Third Layer:
Make 2 packages pudding mix according to directions on box. Pour over second
Fourth Layer:
Top with Cool Whip. Sprinkle with nuts.
Billie C.

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