Baked Hominy Easy Recipes
2 large cans hominy, drained
1 (4 ounce) can green chiles
1 cup sour cream
3/4 pound jack cheese, grated
1/2 cup Cheddar cheese, grated
Combine sour cream and chiles. Grease casserole dish. Layer ingredients with Cheddar cheese on top. Bake at 350 degrees F for 30 minutes.
Bonkers Bordeaux Fudge Easy Recipes
(Original recipe. (c) 1997 T. Skaarup. May be copied without modification. All rights reserved.)
This recipe is a “Lunatic Fudge” variation of Opera Fudge (Bordeaux Fudge). This recipe is the backbone for all my non-chip based fudges.
1/4 cup butter or margarine (1/2 stick)
2 1/2 cups granulated sugar
2/3 cup evaporated milk (or small 5 ounce can)
6-7 ounces Marshmallow Creme or Marshmallow Fluff
(may substitute 2 cups of mini-marshmallows)
1 cup nuts (optional; walnuts, almonds or pecans)
1 teaspoon vanilla extract
1/2 teaspoon salt
Line a 9-inch square pan with aluminum foil and set aside. Set butter aside to warm.
Heat milk at medium setting until warm then add sugar and salt. Bring to a rolling boil (medium-high) while stirring constantly with a wooden spoon. Add Marshmallow Creme. Bring back to a boil for 5 full minutes by the clock (start timing once the boil resumes).
The mixture will start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a little.
Remove from heat and add vanilla, butter, salt, and nuts; mix thoroughly and pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into squares.
CHANGING HISTORY: Opera Fudge (Bordeaux) was one of the first Fudge Recipes in the world. Fudge, an American Invention, was created in the mid-late 1800’s in Women’s Colleges. “Vassar Fudge,” “Wellesly Fudge,” and others were popular. The addition of melted chocolate was what totally changed everything and was the origin of all modern flavored fudges. This recipe is my original “lunatic” variation of Opera Fudge. I hope you like it.
A SOLID BACKBONE: This recipe acts as the backbone of all kinds of non-chocolate based fudges. Reduce the vanilla extract and add maple extract and you have Maple Fudge. Add Rum Extract + Raisins and you have Rum-Raisin Fudge. This recipe is light and sweet and will accept almost any flavor you give it.
CLASSIC VARIATIONS: Experiment with flavors available at the turn of the century… add 2 cups of ground almonds… add 2 cups dried fruits and nuts… taste the confection your great grandparents used to eat!
WILD VARIATIONS: Since this recipe will take up almost any flavor you can go wild. For example, try the following variation: omit vanilla extract, add 1 tsp lemon extract, zest from 2 lemons, and add 1/2 package of Kool-Aid
Cowboy Joes Easy Recipes
1 pound lean ground beef
1 (8 ounce) can tomato sauce
1/2 cup onion, chopped
1/4 cup catsup
1 tablespoon granulated sugar
1 1/2 teaspoons Worcestershire sauce
1 tablespoon vinegar
1/2 green bell pepper, chopped
In skillet, brown meat with pepper and onion; pour off fat. Add remaining ingredients except buns; bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes.
Serve on buns.
Lemon Slice Cookies
2 cups unbleached flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 to 3 large lemons
3/4 cup butter, softened
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla extract
On a sheet of wax paper, stir together flour, baking powder and salt. From lemons, grate 1 tablespoon of zest and squeeze 2 tablespoons juice.
In large bowl, with mixer at medium speed, beat butter, 1/2 cup granulated sugar and confectioners’ sugar until creamy. Beat in vanilla extract, lemon zest and juice until blended. Reduce speed to low and beat in flour mixture just until combined. Divide dough in half. Shape each half into 6-inch long log. Wrap each log in wax paper and refrigerate dough overnight.
Preheat oven to 350 degrees F.
Keeping remaining log refrigerated, cut 1 log into scant 1/4-inch thick slices. Place slices, 1 1/2 inches apart, on ungreased large cookie sheet. Sprinkle lightly with some of remaining 2 tablespoons granulated sugar. Bake 12 minutes or until lightly browned at edges. Cool on cookie sheet on wire rack 2 minutes. With wide spatula, transfer to wire rack to cool completely. Repeat with remaining dough and sugar.