AtoZ Recipes: ~Letter S~

[ElsieB]

Speaking of cookies...

These are classic! And I have been craving them (and eating them) throughout my pregnancy this time.

<u>Snickerdoodles</u>

1/4 C. sugar
1 T. ground cinnamon
1-1/2 C. sugar
1/2 C. shortening
1/2 C. margarine or butter, softened
2 eggs
2-3/4 C. flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

Preheat oven to 400 degrees. Mix the 1/4 cup sugar and cinnamon in a small bowl, reserve. Mix 1-1/2 cups sugar, shortening, margarine and eggs in a large bowl. Stir in flour, cream of tartar, baking soda and salt. Shape dough into 1-1/4 inch balls. Roll in sugar/cinnamon mixture to coat. Place about 2 inches apart on an ungreased cookie sheet. Bake about 10 minutes or until center is almost set. Cool on wire rack.

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Elsie
Mommy to Thomas (6-15-99)
C-section scheduled 5-20-02
~*~It's a GIRL!~*~ Rose Marie
Co-Moderator for Stork Club 2 and Food for the Family

[Amieee]

Strawberry Banana Smoothie

1 frozen banana
5-6 frozen strawberries
1 cup vanilla soy milk (or cow milk)
3-4 ice cubes

Place bananas and strawberries in blender. Start blending, stopping periodically to add milk gradually. When smooth, add ice if desired and continue blending. I also add a little Soy Protien powder to this and it is still yummy.

Strawberry Pie

Ingredients
6 cups strawberries, hulled, divided
1 cup sugar
3 1/2 tablespoons cornstarch
1/2 cup water
1/8 teaspoon red food coloring (optional)
1 9-inch pie crust, baked



Directions
In a mixing bowl, mash 2 cups strawberries; set aside.

Combine sugar and cornstarch in a medium saucepan. Stir in water and mashed berries. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook 2 minutes longer.

Remove from heat and stir in red food coloring. Allow to cool.

Fold in remaining 4 cups whole strawberries and pour into pie shell. Refrigerate for about 2 hours before serving.


Servings: 8

[BCraw1228]

The following are a list of family favorites. We have these often at our never-ending family gatherings!

Snack-Time Meatballs

1 large bag pre-made meatballs
1 jug Yoshida Teriyaki Sauce (From Sams Club)

Pour meatballs in roasting pan.
Pour sauce over meatballs.
Bake in 350 degree oven for 30 -35 minutes.
Serve.


Spinach Balls

2 packs frozen spinach, cooked and drained
1 package Stove Top stuffing (chicken)
1 cup grated parmesan or romano chees
6 eggs
salt and pepper
10 Tbsp. Butter, melted, but cool

Preheat oven to 350 degrees.
Mix all ingredients well.
Roll into balls.
Bake 15 minutes.
*These balls can be frozen and reheated.

Sherry Chicken

6 medium chicken breasts, deboned
1 can of mushroom soup
1 3-ounce can mushroom pieces with liquid
1 cup sour cream
1/3 - 1/2 cup of cooking sherry (or to taste)
paprika

Grease 13x9in. Baking dish with butter.
Mix soup, mushrooms, sour cream and cooking sherry together.
Place chicken breasts in baking dish and cover with mixture.
Sprinkle with paprika.
Bake 1 1/2 hours, uncovered.



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Becky (Formerly BCraw314)
ds - Patrick (PJ) 3/14/97
ds - Joseph 12/24/99

[BCraw1228]

Stuffed French Toast

1 (16 oz.) French bread loaf, cut into 18 slices
2 (8 oz.) package cream cheese, cut into 1/4-in. slices
Dash of ground cinnamon
12 large eggs
2 cups milk
1/3 cup maple syrup
1 lb. Sausage roll, browned (optional)

Place 9 French bread slices in a single layer in the bottom of a lightly greased 13x9-in. baking dish, and top with cream cheese slices. Place remaining French bread slices on top of cream cheese. (If using sausage place that in bottom of pan and then start layering French bread.)
Whisk together eggs and next 3 ingredients; pour over bread. Cover and chill for 8 hours (or overnight).
Remove from refrigerator and let stand at room temperature for 30 minutes before baking.
Bake at 350 degrees for 45 minutes, shielding with aluminum foil after 20 minutes to prevent excessive browning.
Yield: 8 servings


Shrimp Primavera

1 Tbsp. + 1 tsp. Olive oil
1 Tbsp. Cornstarch
1 1/2 cups broccoli florets
1 cup sliced mushrooms
1/2 cup thinly sliced carrot
2 garlic cloves, minced
2 Tbsp. Grated parmesan cheese
1 cup low-sodium chicken broth
2 Tbsp. Chopped, fresh parsley
15 oz. Shredded, deveined large shrimp
2 cups hot, cooked bow-tie pasta
1/4 tsp. Crushed red pepper flakes (may use regular pepper)

Cook pasta according to package directions and set aside.
Place oil in large sauce pan; heat on low. Add carrots and simmer on low heat until desired crispness (should be somewhat soft), stirring occasionally. Add garlic and broccoli; simmer.
Once vegetables have warmed and reached their desired crispness, slowly add shrimp. Stir in chicken broth and cornstarch to thicken. Simmer to a boil on low-medium heat until shrimp is cooked (pink).
Reduce heat to low; slowly stirring in pasta. Warm for 2 - 3 minutes.
Place in serving dish and sprinkle parmesan cheese over top of dish (can also add to pan when adding pasta if desire a bit more thickness to the sauce.)
NOTE: This recipe is great if you like substituting ingredients! Change any of the vegetables; add more of one and less of another or just change them completely.

Each Serving Provides: 1 fat; 1 1/2 proteins; 1 1/2 vegetables; 1 bread; 35 optional calories.
Per Serving: 306 calories, 29g Protein, 8g fat, 29g carbohydrate, 125mg calcium, 236mg sodium, 164mg cholesterol, 4g dietary fiber.

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Becky (Formerly BCraw314)
ds - Patrick (PJ) 3/14/97
ds - Joseph 12/24/99

[ShannonB25]

Simple Salisbury Steak

Combine the following, mixing well:
1 1/2 pound lean ground beef
1 egg
6 saltines, crushed finely
2 Tbsp. steak sauce (I use A1)
1/4 cup finely chopped onion
Healthy sprinkling of garlic powder
Couple dashes worshtersheir sauce
salt and pepper to taste

Form into patties and brown over medium heat until cooked thoroughly in large frying pan. (I typically add another sprinkling of garlic powder to the outside as they're cooking as well.) When cooked throughout, remove patties from pan and drain on paper towels. Drain pan, reserving about 1/2 cup of drippings along with any browned onions. Add reserved drippings back to pan and add 1 can of gravy (I use store brand brown or mushroom gravy but Heinz is good as well) plus 2 Tbsp steak sauce. Whisk thoroughly while heating over low heat. Serve gravy with steaks and enjoy!

I made this last night with mashed potatoes and black eyed peas and it was very tasty- not the healthiest meal in the world but definitely tasty!



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-------------------------Shannon (27)
DH Brendon (27)
DS David (7)
Expecting little one June 2!

[ShannonH]

Summer Salad

This is great for bringing to or having at picnics and BBQ's. I also like having it as a side dish with fajitas or tacos.

1 pkg. frozen cut corn
1 can black beans
1 red onion (small)
1 red bell pepper
1 yellow bell pepper
1 green bell peppers
1 small can sliced black olives
cilantro
lime juice
balsamic vinager
1 serrano pepper, seeded (optional)

Run frozer corn under cold water in a calander to defrost, drain and add to large mixing bowl. Rinse and drain black beans, add to bowl. Dice red onion, bell peppers, and serrano pepper (if using) and add to bowl. Drain black olives and add to bowl. Chop cilantro and add to bowl. Add lime jice and balsamic vinager to taste and toss. Cover and refrigerate for an hour or more to allow the flavors to combine.

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Brendan William born 3/8/01 7 lbs. 4 oz. 20 in.
Expecting his sister or brother 9/24/02

Come see me at: <A HREF="http://www.babiesonline.com/babies/o/our_angel/
Password:" TARGET=_blank>http://www.babiesonline.com/babies/o/our_angel/
Password:</A> pumpkin

[uddermama]

Shrimp-Stuffed Celery

1 bunch celery, separated into ribs
1 3-oz pkg cream cheese, softened
2 Tbs mayonnaise
1 6-oz can tiny shrimp, rinsed and finely chopped
1 Tbs finely chopped onion
1 Tbs finely chopped green pepper
1 Tbs minced fresh parsley
1-2 drops hot pepper sauce
1/4 tsp salt
1/8 tsp pepper
1/8 tsp worcestershire sauce

Cut celery ribs into 2 inch pieces. Finely chop one piece; set aside. In a mixing bowl, beat cream cheese and mayonnaise until smooth. Stir in the remaining ingredients and reserved chopped celery. Stuff into celery ribs. Refrigerate until serving.

Makes about 3 dozen appetizers.

Sarah


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Tyler 09/04/1997
EDD #2 11/05/2002

[MyIVFMiracle]

I've made this many times on a Saturday morning during football season.

Seafood Gumbo

Ingredients:
1/2 cup oil
1/2 cup flour
1 10oz box frozen cut okra
1 can chopped/diced tomato
1 large onion chopped
1&1/2 quarts water
4 bay leaves
1 Tbsp. minced garlic
2 cans crab meat
2lbs shrimp (peeled)
Tabasco sauce to taste
Make rue with flour and oil over medium high heat stirring constantly until the color of peanut butter- add shrimp and stir- set mixture aside.
Add water, tomato, onion, bay leaf, garlic and okra in big pot or dutch oven and bring to boil. Add Shrimp rue mixture to pot. Cook on medium-low heat for 4hrs. About 30 minutes before serving add crab meat. Top with Tabasco sauce and ENJOY



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Darlene
Doug-dh

Blair Alyssa Haley (http://www.picturetrail.com/gallery/view?p=999&gid=568135&uid=461441)
Blair's Other Picture Place (http://www.babiesonline.com/babies/b/blairbear/)
5/3/01

AKA BlairBear :)

Blair- DOB 5/3/01

{Edited by moderator to remove old smilie}

[MyIVFMiracle]

Squash Casserole

3 med yellow summer squash
1 onion, chopped
1/2 c fine cracker crumbs
1/2 tsp salt
1/3 c shredded cheddar cheese
1 egg, beaten
1/4 tsp pepper
4 tbsp margarine
Cook squash and onion in small amount of salted water until tender; drain. Add cracker crumbs, reserving 1 tbsp for top. Add cheese, egg, salt, pepper and margarine. Spoon in a greased casserole. Dot with 2 tbsp margarine. Add reserved cracker crumbs to top. Bake at 375 degrees for 10 minutes or until brown.


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Darlene
Doug-dh

Blair Alyssa Haley (http://www.picturetrail.com/gallery/view?p=999&gid=568135&uid=461441)
Blair's Other Picture Place (http://www.babiesonline.com/babies/b/blairbear/)
5/3/01
AKA BlairBear :)

Blair- DOB 5/3/01

[ElsieB]

Some Strawberry Recipes!

Originally posted by ShannonB25
05-07-2002 03:23 PM

STRAWBERRY SLUSH

2 c. sugar
2 c. rum
2 pkgs. strawberry Kool Aid
9 c. water
12 oz. orange juice
2 pkgs. frozen strawberries

Mix and freeze.

STRAWBERRIES ON A CLOUD

1 sm. jar marshmallow creme
1 pkg. cream cheese
1 box Nilla wafers
Fresh strawberries, cleaned and halved

Mix marshmallow creme and cream cheese. Spread on Nilla wafer. Place 1/2 strawberry on mixture. Refrigerate until ready to serve.

STRAWBERRY CREAM ROLL

3/4 c. flour
4 eggs, separated
1 tsp. vanilla
3/4 tsp. baking powder
3/4 c. sugar
1/4 tsp. salt

Sift together flour and baking powder. Beat egg yolks until thick and lemon colored. Gradually add sugar; stir in vanilla. Blend in flour mixture; beat until smooth. Whip egg whites with salt until stiff, but not dry. Fold beaten egg whites into flour mixture. Grease 10 x 15 inch pan, line with wax paper and grease again. Spread batter evenly in pan. Bake in 375 degree oven about 13 minutes. Lightly dust clean towel with confectioners' sugar, loosen cake from sides of pan and invert into towel. Lift off pan; carefully peel off paper. Cut off crusty edges from cake. Roll up cake very gently, beginning at the narrow end. Cool about 10 minutes. Use cherries on the snow filling or cream filling.

--CREAM FILLING:--

1 c. heavy cream
1 pt. sliced strawberries
1/3 c. sugar

Whip cream until stiff. Fold in sugar and strawberries. Spread on unrolled cake. Roll up and refrigerate with open end on the underside. Before serving sprinkle with confectioners' sugar.

SNOW BALL CAKE

1 lg. angel food cake (cut in cubes of 1/2 to 1 inch)
Fresh or frozen strawberries (about 1 qt.)
1 pkg. Knox gelatin
1/2 c. boiling water
1 tbsp. cold water
1 lg. Cool Whip
1 sm. can flaked coconut
1/2 c. sugar (or sweeten to taste)

Crush strawberries, add sugar (set aside). Dissolve Knox gelatin with 1 tablespoon (cold water) (when dissolved) add boiling water to gelatin, then mix strawberries to gelatin let thicken in refrigerator (30 minutes). While this is setting, cut angel food cake in cubes or pieces. Now you are ready to put cake together. Put layer of cube cake in 9 x 13 pan. Then strawberries over this then repeat. Strawberries and cake. Then put Cool Whip over this then coconut. Put in refrigerator (it is now ready to eat).

[Laura]

I tried this one last night, and it was the best I'd ever had. My mouth is watering just thinking of it.

1 large red pepper, chopped
1 large red onion, chopped
1 clove of garlic, minced
1 pound of ground white turkey
1 bottle chili sauce
2 tbsp Worchester sauce

Saute 1st 3 ingredients in pan for 5 minutes or so. Remove and put aside. In same pan, cook turkey until no longer pink, then add back the vegetables. Also add the bottle of chili sauce and Worchester sauce. Cook together for about 10 minutes. Serve on your favorite buns--kaiser, hamburger, etc.

This is so savory and tangy!

[alaskagirl]

This is a great recipe that we used to make all the time when I had more access to seafood. It's really pretty easy despite all of the ingredients.

1 lb. fresh scallops
Baked Salmon flaked apart (use however much you like)
8 oz. dried fettucine or linguine
1 Tbsp. butter
1 Tbsp. Cooking Oil
2 or 3 Garlic Cloves, minced
1 1/2 cups diagonaly sliced carrots
2 cups snap peas
1/3 cup sliced green onions
1/2 cup dry white wine
1 Tsp. Dried dillweed
1 Tsp. Chicken Boullion granules (1 cube)
1/4 tsp. crushed red pepper
2 Tbsp. Cornstarch
1/4 cup grated Parmesan cheese
crushed black pepper

Cook pasta 8 to 10 minutes, until tender but still firm. Drain and toss with butter. Keep warm.
Meanwhile, pour oild into large skillet. Preheat over medium-high. Stir-fry veggies and garlic until crisp-tender. Remove veggies from skillet.
Cool skillet for one minute. Carefully add wine, dill, boullion granules, crushed red pepper and 1/3 cup water. Bring to boiling, add scallops. Reduce heat and simmer 1-2 minutes or untill scallops are opaque. Stirring occasionally.
Stir together cornstarch and 2 Tbsp. additional water, add to skillet. Cook and stir till thickened and bubbly. Return veggies to skillet and add salmon and pasta, tossing to coat. Heat through. Serve with parmesan cheese and pepper.

[KariLynn]

We make a dish called the 'Starving Artist'. It's good for breakfast, brunch, or dinner, and has a million variations. I use left over baked potatoes or you can cook them in the micro for the dish. We've gotten really creative with the combinations, and it's delish!! DH's favorite combo is bacon/green pepper/jalapeno with cheddar. Mine is ham/onion/mushroom/spinach and jack. Kids usually like the basic: potatoes, bacon and eggs & cheddar/jack.

Starving Artist
1-2 potatoes per person, cooked and cubed
1-2 eggs per person
1 cup chedder/jack cheese (or mozzarella, feta, parmesan, etc.)
oil
salt & pepper
chopped tomatoes

Variables-
Meat: diced cooked bacon, ham, or sausage, ???
Veggies: diced onion, green pepper, sliced mushrooms, zuchinni, fresh spinach, broccoli, green onion, jalapenos, ???

Brown the potatoes in oil until crispy. Add whatever meat and veggies suit your fancy. Cook veggies until tender-crisp. Remove potato mixture to a oven proof dish, sprinkle with 1/2 of the cheese, and put in a 250 degree oven. Cook eggs in whatever manner you like. (We prefer scrambled.) Top potaotes with eggs and the remaining cheese. TFinish the dish with tomatoes.

[Lisa Jo]

DH and I made this over the weekend and it was scrumptious! It was a major cheat for me as a low-carber, but we loved it. We adapted this recipe from Sunset Magazine, June 2003 issue. There are a lot of ingredients but it is super easy to make. It is delicious cold and would be excellent for brunch or dinner as an all-in-one meal, served with a great salad.

Sicilian-style Strata
1 loaf (1 lb) crusty Italian style bread, cut into 1 inch cubes
2 tsp butter
1/2 onion, diced
2 cups fresh spinach, washed and cut into salad sized pieces
3 large cloves garlic, crushed
1/3 lb ham, diced
1/2 C grated parmesan cheese
1 can (14 oz) chopped tomatoes, drained
1/2 can pitted black olives, coarsely chopped
1/2 C shredded Mozzarella
6 large eggs
3 C milk
2 tsp dried Italian seasoning blend
1/2 tsp salt
1/2 tsp pepper
2 Tbsp capers, drained (optional)

Saute the onion, garlic and spinach in butter until soft. Spread half the bread cubes in a lightly oiled 9x13 baking dish. Top evenly with ham, sauteed mixture, and parmesan cheese. Spread remaining cubes on top, followed by tomatoes, olives, and mozzarella.

In a large bowl, whisk eggs, milk and seasonings together. Pour over layered ingredients. Cover and chill at least an hour, or up to a day.

Bake at 325 for 50-60 minutes, until center is set and top is lightly browned. Sprinkle with capers and let stand 10 minutes. Serve warm or chilled.

Note: We used a slightly smaller baking dish and pressed the bottom of it right into the strata during the chilling stage. We put an unopened bag of sugar in the top pan as a weight, to press the whole thing together and really soak the bread. The original recipe didn't call for this, but DH had seen them do it on America's Test Kitchen. :)