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Peanut Butter Fudge


Ingredients

3 cup sugar
1 cup whole milk
1/2 cup evaporated milk Pinch
of salt

Instructions

Bring this to a boil and bubble boil for 10 minutes stirring
constantly until soft ball stage. Add: 4 1/2 tbsp. butter 1
teaspoon vanilla Beat until thick and pour in dish to harden.

Jordan Marsh Blueberry Muffins


Ingredients

1/2 cup butter or margarine
2 cup flour
1 1/4 cup
sugar
2 eggs
1/2 cup milk
2 teaspoon baking
powder
1/2 teaspoon salt
2 1/2 cup blueberries
2
teaspoon sugar for tops

Instructions

At low speed cream butter and sugar until fluffy; add eggs (1 at
a time) and mix well. Sift dry ingredients and add alternately
with milk. Make 1/2 cup berries and stir in by hand. Add rest
of berries whole and stir by hand.

Taco Dip


Ingredients

1 (250 g.) pkg. cream cheese
1 (250 g.) sour cream
2
tablespoon Miracle Whip
1 pkg. taco seasoning mix

Instructions

13x9 inch glass pan. 1. Spread 1 can refried beans. 2. Cover
with 3-4 avocados crushed smooth with 1 tablespoon lemon juice.
3. Mix together 1 cup sour cream 1/2 cup mayonnaise 1 package
Old El Paso seasoning mix. Cover 2nd layer. 4. 1 bunch
green onions finely chopped. Sprinkle over top.

Fish With Curried Cabbage


Ingredients

2 teaspoon unsalted butter
2 teaspoon curry powder
1/2
cup thinly sliced yellow onion
3 cup finely shredded green
cabbage
3/4 lb. fish (cod salmon swordfish)
2 teaspoon
salt
1 teaspoon lemon juice Heat butter in a
2 quart dish
uncovered at 100% (high) power in microwave for
2 minutes.
Add curry powder onions and cabbage and stir to coat. Cover
tightly with microwave plastic wrap and cook 100% (high) for
4
minutes. Remove from oven and stir. Mound cabbage mixture in
center of dish and arrange fish around cabbage. Sprinkle salt
pepper and lemon juice over all cover tightly with microwave
plastic wrap and cook 100% (high) for
8 minutes. Remove from
oven uncover and stir. Recover dish and let stand for
3
minutes before serving.

Instructions

Included in the Ingredients section

Blueberry Muffins


Ingredients

1 large egg
3/4 cup yogurt
2 tablespoon unsaturated
vegetable oil
1/4 cup honey
1/4 teaspoon salt
1 teaspoon
baking soda
1 cup wild blueberries
1 cup whole wheat flour

Instructions

In a mixing bowl mix together the egg yogurt oil honey and salt.
Stir well. Stir in the baking soda until it is well distributed.
Mix in berries. Add flour and mix until well distributed.
Grease an 8-cup muffin pan. Divide batter. Bake at 350 degrees
for 30 minutes or until muffins test done.

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