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| 7/3/2008 |
| Firecracker Salad |
2 cups uncooked Elbow Macaroni
1 Tablespoon Oil
3 cups shredded Lettuce
1 medium Chopped Green Pepper
3 hard cooked Eggs, sliced
1 cup shredded Red Cabbage
1 small red Onion, chopped
2 medium carrots, shredded
1 cup diced, fully cooked ham
10 oz package frozen Peas, thawed
1 cup shredded Cheddar Cheese
1 medium cucumber, peeled, seeded and diced
1 cup Mayo
1/2 cup Sour Cream
1/2 cup chopped Green Onions
1 Tablespoon liquid Mustard
1 teaspoon Sugar
Salt & Pepper to taste
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| Cook macaroni according to package, drain & rinse in cold water. Drizzle with oil & toss. Place the lettuce in a shallow 3 quart dish. In a bowl, combine the pepper, cucumber, macroni, eggs, cabbage, red onion, carrots, ham, peas & cheese. Pour this over the lettuce. In a small bowl, combine the mayo, sour cream, green onions, mustard, sugar, salt & pepper. Spread over the top of the mix in the dish. Cover & refrigerate overnight. Yields 16 to 18 servings. |
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| 6/26/2008 |
| Fried Green Beans |
8 oz fresh Green Beans
1 cup Milk
1 Egg, beaten
1 cup seasoned dry Breadcrumbs
2 teaspooons ground Cumin (or Chili Powder)
1 cup Flour (place on a paper plate)
Oil for frying |
| Bring pot of water to boil. Cook beans 5 minutes, drain, rinse and pat dry. Mix milk & egg in a bowl. Mix breadcrumbs & cumin (or chili powder) in a separate bowl. In a large skillet or deep fat fryer set temp to 350 degrees. Coat beans with flour, dip into the milk mixture then into the breadcrumbs. Fry beans until golden. Drain on a paper towel or brown paper sack. Serve with Ranch dressing, if desired. |
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| 6/26/2008 |
| Key Lime Coconut Pie |
1 - 14oz can Sweetened Condensed Milk
4 Egg Yolks
1/2 cup Lime Juice (4 limes makes 1/2 cup or buy the plastic lime)
1 prepared Graham Cracker Pie Crust
1 cup Heavy Cream (1/2 pint)
2 Tablespoon Sugar
1/4 t. coconut extract
3 Tablespoon Sweetened Coconut Flakes |
| Preheat oven to 350 degrees. In a bowl whisk together the sweetened condensed milk and egg yolks. Stir in the lime juice. Pour this into the pie crust. Bake 15 minutes or until filling is set. Cool completely on a wire rack. In a separate bowl beat the cream, sugar & extract until stiff peaks form. Spread over cooled pie. Sprinkle with the coconut. Chill until ready to serve and if there are any left overs. |
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Kelly's Recent Recipes
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