Happy Cooking!

cheetahgirl:

Cream of Brocolli Soup
One to two bunches brocolli cut up into small pieces.
half yellow onion diced
three celery stalkes diced
combine in pot with 3/4 cup butter
cook covered until veggies are tender.
add 3/4 cup flour to veggies and butter and stir in one quart hot water.
add one pint half and half and two cups milk.
cook on low until soup thickens.
add salt and pepper to taste.

maxy:

My resipy is called Cheese.You use a soft tortia.you put cheese on it then you put it in the microwave for 29 seconds and you put sour cream on it after you put sour cream on it you fold it.

O.P:

Brownie Pudding Cake
1 cup flour
3/4 cup sugar
2 T unsweetened cocoa powder
1/4 t salt
1/2 cup milk
2 T cooking oil
1 t vanilla
1/2 cup chopped walnuts
3/4 cup brown sugar
1/4 cup unsweetened cocoa powder
1 1/2 cup boiling water
Vanilla Ice Cream
Step 1: preheat oven 350
2: Pour batter into prepared baking pan
3: Bake for 40 minutes

Snake:

This recipe was brought to America by my great grandmother, Ottolina Bengston Valentine. It is one of the few Swedish things she passed on to her children in her effort to leave behind the past and become “American.” My mother grew up eating them and they were one of my all-time favorite foods as a child. We now cook them using the same recipe and the same electric frying pan that my grandma used to make them when I was little. They are a bit labor intensive, so when I make them it’s instantly a special occasion. When I told Ben’s little sister that we were eating them because of Ben’s assignment she exclaimed, “Thank you Mrs. Slaugh!”

Mother’s Swedish Pancakes (from Thelma V. Skeen)
3 eggs 2 tsp sugar
1/2 c flour 1/4 tsp salt (optional)
1/2 c milk

Beat eggs well. Sift together flour, sugar, and salt. Add to eggs alternately with the milk. The batter will be very thin.
Cook on a very hot, well greased griddle, using a scant 1/4 cup of batter. Rotate pan at once so it is entirely covered with a thin layer.
Cut through the middle and fold over. Each pancake is 1/4 the size of the pan. Serve with syrup, honey, jam or jelly. Our family prefers butter and sugar,
then rolled up and eaten with fingers or fork. This is a favorite with family and guests.

Ann’s Notes:
*I use a blender to mix the batter.
*We always double, and usually quadruple, the recipe!
*I use cooking spray to keep the pan well greased.
*I don’t cut the pancake in 1/2 after folding. It makes for a bigger portion. Yum!
*Be creative with the filling!

Miley:

Ginger Teriyaki Chicken
Ingredients
½ C. Ketchup
2 T. Soy Sauce
2 T. Honey
¼ t. Dry Mustard
¼ C. Brown Sugar
½ C. Water
1 T. Lemon Juice
¼ t. Ground Ginger
2 t. Extra Virgin Olive Oil
2-3 Chicken Breasts
2 T. Green Onions

Directions

Preheat oven to 350 degrees. In a saucepan over medium heat, add the ketchup, soy sauce, honey, dry mustard, brown sugar, water, lemon juice, ginger, and olive oil. Bring to a simmer and cook gently until thickened, about 10 minutes. Meanwhile, salt and pepper chicken breasts. Place in a greased baking dish. Pour prepared sauce over chicken and sprinkle with green onions. Bake for 20-30 minutes or until chicken is completely cooked. Serve over rice.