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Butter Pecan Monkey Rolls


Ingredients

1/2 cup chopped nuts
2 pkgs. frozen dinner rolls
1 pkg.
instant butter pecan pudding
1/2 cup melted butter
1 cup
brown sugar
2 tablespoon milk

Instructions

Sprinkle nuts in the bottom of round pan or bundt pan (buttered).
Place frozen dinner rolls on nuts. Sprinkle dry pudding mix over
the dough. Melt the butter with brown sugar and milk. Stir and
pour over rolls. Cover and let rise in refrigerator overnight.
Bake for 25 minutes at 350 degrees.

Elephant Casserole


Ingredients

1 elephant
2 rabbits optional
Salt and pepper
Brown
gravy

Instructions

Cut elephant into bite size pieces. This should take about 2
months. Add enough brown gravy to cover. Cook over kerosene
fire for about 4 weeks at 465 degrees. Serves 3800 people. If
more are coming 2 rabbits may be added. But do this only if
necessary as most people do not like to find hare in their stew.

Pecan Praline Cake


Ingredients

1 chocolate cake mix prepared as directed 10 oz. caramels
unwrapped 1 can sweetened condensed milk 1 (16 oz.) pkg.
chocolate chips 1 cup chopped pecans

Instructions

Preheat oven to 350 degree. Prepare cake mix as directed.
Spread 1/2 the cake mix in well greased and floured pan. Bake 20
minutes at 350 degrees. While this is baking melt caramels and
sweetened condensed milk in double boiler or microwave. When
cake is done remove from oven and spread caramel mixture over
cake sprinkle with chocolate chip and pecans. Spread remaining
batter on top. Return to oven and bake an additional 20 minutes.
Cool before serving.

Chinese Greens Thai Style


Ingredients

1 pound Chinese leafy greens (gai laan or jie lan)
1
tablespoon salt
1 tablespoon vegetable or peanut oil
1
tablespoon minced garlic
1 tablespoon fermented soybean paste
(dao jiao)
1 tablespoon Thai fish sauce

Instructions

Wash the greens thoroughly in cold water. Cut off and discard any
discolored leaves. Slice any thick stems lengthwise in
half.

Bring a large pot of water to a rolling boil and add
the salt. Toss in the greens bring back to a boil and boil for a
minute then drain and set aside.

Heat a large wok over high
heat. Add the oil and swirl to coat the wok. Toss in the garlic
and stir-fry for 30 seconds then toss in the greens. Stir- fry
vigorously for about 1 1/2 minutes then add the soybean paste and
fish sauce. Stir-fry for another 30 seconds then add the water
bring to a boil and cover. Cook for about 2 minutes then remove
the lid. The greens should be tender and still bright green. Turn
out onto a plate and serve hot or at room
temperature.

Serves 4 to 6 as part of a rice meal.

Fruit Salad Dressing


Ingredients

1 egg
2 tablespoon vinegar
1 tablespoon sugar
1
tablespoon pineapple juice

Instructions

Cook until thick cool and add 1 cup cream. Pour over fruit and
chill.

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