Beverly's Recipe Box

Lemon Squares

2009-07-06T07:08:00.000-07:00

Here is the Recipe I used!
Lemon Squares
Crust
2 cups unsifted all purpose flour

1/2 cup unsifted icing sugar

1/4 teaspoon salt

1 cup margarine

Preheat oven to 350°F.
In a bowl, stir together the flour, icing sugar and salt. Cream in the margarine until the mixture turns into a pliable dough. Pat the dough evenly by hand into the bottom of a buttered 9"x13" pan.
Bake for 11 minutes. Let cool slightly before adding filling.

Filling: 4 large eggs

1 3/4 cups granulated sugar

1/2 cup lemon juice

1/3 cup all purpose flour

Powdered Sugar for garnish (optional)

While the base crust is baking, beat together all ingredients until smooth.
Pour over the hot baked base. Return the squares to the oven immediately. Bake at 350°F about 25 minutes until pale gold in color. During last 5 minutes, put a cookie sheet below the baking pan to be sure the bottom does not burn.
Remove from the oven. Let cool completely in the pan on a cake rack. Dust with a generous portion of powdered Sugar (optional)
Cut into squares. Store in tightly covered container.

Roasted Corn

2009-05-26T19:14:00.000-07:00

Homemade Roasted Corn

Preheat the oven to 350
Place whole corn on cob on oven racks (you do not have to wet or do anything else to it)
Roast in the oven for 30 minutes or until tender!
When finished if you grab the top of corn and grab the silk from the top and pull it you will get most of the silk off the corn so when you peel the corn you don’t have very much work to do!
Butter and Season as you like!

Healthy Bananna Nut Muffins!

2009-05-22T03:19:00.000-07:00

Preheat oven 400 degrees

Bowl 1

1 cup all purpose flour
1 cup whole wheat flour
1/2 tsp salt

Bowl 2
2 large eggs
1 cup milk
2/3 sugar or packed light brown sugar
1/4 cup of unsweetened apple sauce
1 tsp vanilla

1 bananna mashed
1/2 pecans

Add wet ingredients to dry and mix together just until mixed Add the bananna and pecans. Do not over mix
Divide Batter in Cups Bake until tooth pick comes out clean approximately 20-25 minutes for standard size muffins

I used 1/2 cup of apple sauce in mine and it was okay, but was a little stick so I cut it by half for this recipe

Baked Rigatoni

2009-05-21T07:53:00.000-07:00

Smoked Gouda Baked Rigatoni

my take on This Recipe

1 package of rigatoni
3 Tablespoons of butter
1/2 cup of flour
4 cups of milk
1 cup and 3/4 of smoked gouda
mozzerella for topping
salt and pepper to season
pkg of turkey lunch meat deli style!

1. Cook and Drain Pasta

2. make your white sauce and add ham and seasoning, then add cheese!

3. Add your pasta and put into individual serving dishes or a large 9x13 baking dish.

4. bake 425 for 25 minutes!

Salmon Patties

2009-03-09T04:33:00.000-07:00

Salmon Patties

2 cans of canned salmon
3 Tablespoons of Flour
2 Eggs
Salt/Pepper- Dill optional
Oil

First debone salmon . In a bowl mix salmon flour and eggs. Salt, pepper to taste and if you like add a little bit of dill! In a frying pan add maybe a 1/4 inch of oil and get hot. Drop patties by tablespoon full and flatten. Fry about 4 or 5 minutes per side until golden brown!

Enjoy!

skillet corn

2008-09-03T10:21:00.000-07:00

Skillet corn

32 oz of corn
1 onion (diced
2 bell peppers (diced)
1 lb of bacon (diced)
salt
pepper

In a deep skillet fry bacon until it is completely brown but do not drain (this is where your flavor will come from). Next add in onion and bell pepper and saute until tender! Finally add in your corn and cook until completely cooked! Salt and Pepper to taste! Like I said you could probably put some cumin and garlic and it would be really wonderful but it is not bad as is.

coconut meringue pie

2008-08-31T12:45:00.000-07:00

INGREDIENTS
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
1 cup flaked coconut, finely chopped
2 tablespoons butter
1/2 teaspoon vanilla extract
1 (9 inch) pastry shell, baked
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup flaked coconut
:
DIRECTIONS
In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in chopped coconut, butter and vanilla until butter is melted. Pour hot filling into crust.
For meringue, in a small mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with flaked coconut.
Bake at 350 degrees F for 12-15 minutes or until the meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Shrimp Bisque

2008-08-31T12:40:00.000-07:00

3 large baking potatos diced
2 cups whipping cream
1/2 large red onion or 1 small onion
1 lb shrimp
2-3 tbsps flour
1 tbsp butter
1 1/2 cups chicken stock
1/8 tsp red pepper flacks
1` can of cream corn

In a large pan saute onions in butter until soft, add potatos and saute for approx 3-5 minutes. After potato starts to soften a bit, coat in flour and add rest of ingredients except shrimp. cook on medium heat until potatos are tender, add shrimp and cook approximately 5 minutes longer or until shrimp are completely pink. Salt and Pepper to taste

Jalepeno Cheese Bread

2008-08-31T12:33:00.000-07:00

8 cups all-purpose flour
4 cups shredded Cheddar cheese (I use 2 chedder and 2 pepper jack)
3/4 cup minced jalapeno peppers
1/2 cup white sugar
1 1/2 teaspoons salt
2 cups hot water
3 (.25 ounce) packages active dry yeast
4 tablespoons vegetable oil

DIRECTIONS
In a very large bowl, combine 7 cups of flour, cheese, jalapenos, 7 tablespoons sugar and the salt; mix well.
In a separate bowl, combine the water, yeast and remaining 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast is dissolved.
Add the oil to the liquid mixture, stirring . Add half of the liquid mixture to the flour mixture. Mix with hands to moisten flour as much as possible. Add remaining liquid mixture to dough and mix until flour is thoroughly incorporated.
Turn onto a lightly floured surface and knead by hand until smooth and elastic to the touch, about 15 minutes, gradually adding only enough additional flour to keep dough from sticking.
Place in a large greased bowl and invert dough so top is greased; cover with a dry towel and let stand in a warm place (90 - 100F) until doubled in size, about 1 hour. Punch down dough.
To Make Bread: Divide dough into 3 equal portions. Form each into a ball, then stretch out dough with both hands and tuck edges under to form a smooth surface. Pop any large air bubbles by pinching them. Form into loaves. (Note: I like to use a rolling pin and roll out dough, which pops all bubbles easily and quickly.) Place in 3 greased 8 1/2 x 4 1/2 inch loaf pans. Cover with towel again and allow to rise until almost doubled in size, about 45 minutes to 1 hour.
Bake at 325 degrees F (165 degrees C) until dark brown and done, about 1 hour, rotating the pans after 25 minutes for more even browning. Remove from pan as soon as bread will easily lift out, after about 5 to 10 minutes. Let cool about 1 hour before slicing.

Pepper Jelly

2008-08-31T12:25:00.000-07:00

This was my first time canning jelly and oh boy is this stuff good! makes about 7 small jelly jars worth!

Jalepeno Pepper Jelly

INGREDIENTS (Nutrition)
3 green bell pepper, minced
2 (4 ounce) cans diced jalapeno peppers
1 1/2 cups distilled white vinegar
6 1/2 cups white sugar
1/2 teaspoon cayenne pepper
1 (6 fluid ounce) container liquid pectin
5 drops green food coloring
:

DIRECTIONS
In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat. Stir frequently until mixture begins to boil.
Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring. Skim off foam, and remove from heat.
Ladle into sterilized jars. Seal, and process in a boiling-water canner for 5 minutes.