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in News 12.05.2016 04:58
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pkgs. of cream cheese 1 (8 12 oz.) can of crushed pineapple Bernie Williams Jersey , drained 2 cups of chopped pecans 14 cup of chopped green pepper or 14 cup of chopped pimiento 2 tablespoons of finely chopped onion 12 teaspoon of seasoned salt Beat softened cheese with a fork. Stir in well drained pineapple, 1 cup pecans, pepper or pimiento, onion and salt. Shape into 1 or 2 balls and roll in remaining pecans. Wrap and store in refrigerator for 24 hours. Serve with assorted crackers. CHRISTMAS PICKLES 10 pickles, sliced thin 1 cup of green peppers 1 cup of red peppers 12 cup of onions, diced 1 cup of vinegar 2 cups of white sugar 1 tablespoon of mustard seed 1 tablespoon of dill seed 1 tablespoon of salt Heat vinegar and sugar until it comes to boil. Do not boil. Cool and pour over pickles, peppers and onions. Will keep without sealing for months in refrigerator. HOLIDAY DIP 1 cup of mayonnaise 1 (8 oz.) pkg. of sour cream 1 (8 oz.) can of water chestnuts, drained, finely chopped 2 tablespoons of chopped pimiento 1 tablespoon of sliced green onion 2 teaspoons of beef flavor bouillon 12 teaspoon of Worcestershire sauce 14 teaspoon of garlic powder Fresh vegetables and chips In medium bowl combine all ingredients except vegetables and chips; mix well. Cover. Chill. Stir before serving. Garnish with additional green onion if you wish. Serve with vegetables and chips. CRANBERRY CHRISTMAS PUNCH 1 - 3 oz. package of cherry flavored gelatin 1 cup of boiling water 1 - 6 oz. can of frozen lemonade or pineapple-orange juice concentrate 3 cups of cold water 1 - 1 quart bottle of cranberry juice cocktail, chilled 1 - 1 pint of ginger ale, chilled Dissolve cherry flavored gelatin in boiling water. Stir in lemonade or pineapple-orange juice concentrate. Add the cold water and the cranberry juice cocktail. Place in a large punch bowl two trays of ice cubes or a molded ice ring. Pour punch over ice. Slowly pour in chilled ginger ale. Fruit flavored sherbet may be added if desired. Makes about 25 servings CHRISTMAS PUNCH 2 cups of boiling water 34 cup of sugar 12 teaspoon of ground cinnamon 1 - 46 oz. can of pineapple juice, chilled 1 - 32 oz. bottle of cranberry juice, chilled 1 - 28 oz. bottle of ginger ale, chilled Combine water C.C. Sabathia Jersey , sugar and cinnamon in a saucepan, bring to a boil, and stir until sugar dissolves and chill. Combine sugar, syrup, fruit juices and ginger ale. Serve over ice. Yield 3 34 quarts. CHRISTMAS CIDER 1 gal. of apple cider 1 - 48 oz. jar of cranberry juice 4 sticks of cinnamon 1 small pkg. of red hots candy Simmer all but red hots for 4 hours. Put candies in glasses, about 1 spoon per glass. Pour liquid over. Serve hot. CHRISTMAS RICE PUDDING 23 cup of raw rice 3 cups of milk 2 cups of water 1 teaspoon of salt 3 eggs 34 cup of sugar 2 tablespoons of butter 1 teaspoon of vanilla 14 teaspoon of nutmeg Cinnamon Boil rice in 2 cups milk and 2 cups water with salt until thick. Stir occasionally so it doesn't burn. Beat eggs with the last cup of milk and add to the hot mixture with the sugar, butter, vanilla and nutmeg. Pour into a buttered 2 quart casserole and sprinkle with cinnamon. Set in a pan of water to bake for 1 hour at 350 degrees (or until set). Serves 10. CHRISTMAS FRUIT SALAD 3 apples, peeled & chopped 3 oranges, peeled (use pulp only) 1 sm. can of crushed pineapple 1 cup of miniature marshmallows 1 cup of pecans, chopped 1 box of strawberry Jell-O, soft jelled 2 teaspoons of sugar 2 teaspoons of mayonnaise Mix well and refrigerate. CHRISTMAS SWEET POTATO CASSEROLE 3 cups of cooked mashed sweet potatoes 2 eggs 1 cup of sugar 12 cup of milk 12 teaspoon of salt 1 stick of butter, softened 1 teaspoon of vanilla extract 1 cup of light packed brown sugar 12 cup of flour 1 cup of finely chopped pecans In one bowl, mix sweet potatoes Austin Romine Jersey , eggs, sugar, milk, salt; add 12 stick butter and vanilla. In another bowl add brown sugar, flour, nuts, and 12 stick butter. Add 12 nut and flour mixture in potato mixture. Save 12 nut and flour mixture for topping. Place in baking dish and add topping. Bake 350 degrees for 12 hour. CHRISTMAS PUDDING 2 cups of sifted flour 1 teaspoon of baking powder 1 teaspoon of cinnamon 1 teaspoon of allspice 1 teaspoon of nutmeg 12 teaspoon of cloves 12 cup of butter 12 cup of sugar 4 eggs 1 lb. of dates, chopped Oil Sugar Roll cooking oil in two, 1 pound coffee tins, drain and sprinkle inside with sugar. In a large bowl, stir together the flour, baking powder, cinnamon, allspice Kevin Long Jersey , nutmeg and cloves. Cream the butter and sugar together with a mixer. Add the eggs one at a time, beating after each addition. Add the dates and beat well. Blend in the dry ingredients. Turn the batter into the prepared coffee cans. Place several layers of aluminum foil on the tops and tie securely with string. Place the cans on a rack in a large kettle and add boiling water to a depth of 34 the height of the cans. Cover the kettle and gently boil the puddings for 3 hours, replenishing the water as needed. Turn out onto a rack to cool. They may be frozen, or stored for several weeks in the refrigerator. FOR THE SAUCE: 2 tablespoons of cornstarch 12 cup of sugar 1 cup of hot water 1 egg, beaten Pinch of salt 2 tablespoons of butter Red and green Maraschino cherries Pineapple chunks Raisins Pecans Sugar cubes Lemon extract In a saucepan, combine the sugar and cornstarch. Add the hot water, beaten egg and salt. Cook over medium heat, stirring constantly, until thickened. Drop in the butter and stir until melted. Add the fruit and pecans. Pour the sauce into a serving container. Drop the sugar cubes briefly in lemon extract. Place the pudding on a serving platter and surround

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