Kid's Vegetarian Meals
Meatless Loaf
Ingredients
6 servings
1 cup Cooked brown rice
1 ea Egg
2 tb Chopped onions
1 ts Salt
2 cups Crushed peanuts
2 cups Cottage cheese
2 tb Olive oil
1/2 ts Pepper
Instructions
Combine ingredients and bake in loaf @ 350 degrees for about 30 minutes
Chunky Vegetarian Chili
1 md Green pepper; chopped
1 md Onion; chopped
3 cl Garlic; minced
1 tb Cooking oil
2 cn Mexican stewed tomatoes, undrained (14 1/2 oz. ea)
1 cn Kidney beans, rinsed drained (16 oz)
1 cn Pinto beans, rinsed drained (15 oz)
1 cn Whole kernel corn, drained (11 oz)
2 1/2 c Water
1 c Uncooked long grained rice
1 tb To 2 Tb Chili powder
1 1/2 ts Ground cumin
In a Dutch oven, saute green pepper, onion and garlic in oil until tender
Stir in all remaining ingredients; bring to a boil
Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked
Stir occasionally
If thinner chili is desired, add additional water
Serves 11
Baked Stuffed Apples
2 medium cooking apples
1 teaspoon lemon juice
1 tablespoon dark seedless raisins
1 tablespoon chopped walnuts
1 tablespoon honey
Core each apple almost to the bottom; discard core and seeds
Remove a thin strip of peel from top of each apple
Sprinkle with lemon juice
Place apples on baking tray of Toast-R-Oven
Or in individual baking dishes or custard cups
Fill cavities of apples with raisins and walnuts; drizzle honey on top
Place apples in Toast-R-Oven™ and bake at 350 degrees (F) for 50 to 60 minutes
Bake until tender, basting occasionally with juices
Serve with yogurt or heavy cream if desired
Makes 2 Servings
Banana And Honey Spread
Ingredients
2 tablespoons butter
1 tablespoon honey
2 ripe bananas
4 large slices bread
Steps
Mix butter and honey together in a bowl
Mash bananas on a plate using a fork
Add banana to butter and honey mixture
Mix well
Spread on bread
Pattie PanCakes
Ingredients
2 large potatoes
1 onion
1 egg
2 tbs flour
3 tbs milk
Salt & Pepper
Oil to Fry
Steps
Peel potatoes and onion
Grate in to a bowl
Add egg, flour, milk, salt & pepper and mix
Get your an adult to heat some oil in a frying pan
Add 2 spoons of potatoe mixture to the oil for each pancake
Cook untill golden brown and turn over
Serve hot
Peanut Butter And Apple
Ingredients
Apple
Peanut Butter
Steps
Wash the apple
Cut the middle out of the apple
Stuff it with peanut butter
Number Salad
Ingredients
1 handful of toasted coconut
2 tablespoons orange juice concentrate
3 orange sections
4 apple slices
5 diced sized cubes mild cheese
6 banana slices
7 small cubes melon
8 seedless grapes
Cut the fruit
Put each ingredient into a seperate small dish or bowl
Count out the salad ingredients into one large bowl
Stir 9 or 10 times
Eat! And Enjoy
Macaroni Cheese And Tomato
Ingredients
2 cups macaroni
2 tomatoes
2 tbsps butter
Half pint milk
1 large tbsp flour
Half tsp salt
Pinch of pepper
Quarter tsp dried mustard
2 cups grated cheese
Steps
Cook macaroni
Slice tomatoes
Whisk flour and milk together in a bowl
Melt butter in a saucepan
Add milk and flour mix
Bring to boil, then simmer for 2-3 minutes
Season with salt, pepper, mustard and half cheese
Add macaroni and mix well
Pour mixture into pie dish
Top with layer of tomatoes and rest of cheese
Put in warm oven until cheese is toasted
"Double Cheese Mini Pizza's"
Ingredients
8 Azteca® *Kid's Size or Small Flour Tortillas
1/2 cup pizza sauce
2 cups shredded mozzarella cheese
Preheat oven to 400 degrees F
Place flour tortillas on ungreased baking sheet
Sprinkle 1/4 cup cheese on each tortilla
Place another tortilla on top of cheese
Press down on top tortilla
Bake for 6-8 minutes
Remove baking sheet from oven
Flip tortillas over
Let cool 5 minutes
Spread top tortillas with pizza sauce
Sprinkle with remaining cheese
Return to oven
Bake 6-8 minutes or until cheese is melted and light golden brown
Makes 4 pizzas
Cereal Balls
Ingredients
Any type of cereal
Peanut Butter
Wax paper
Clean hands
Steps
Pour 1/2 cup of cereal in bowl
Put 1/4 cup of Peanut Butter
Stir and shape with hands
Set them on wax paper in the freezer to harden for 10 min
Yummmm!
Fruit Soup
Ingredients
Honeydew and/or cantaloupe
1 banana
Plums
Kiwifruit
Grapes
And other fruits
1 cup orange juice
1 scoop frozen yogurt or sorbet
Scoop balls from melons with a melon ball cutter
Use a honeydew or cantaloupe, or scoops of each
Cut up a banana, with a butter knife
Parents can cut up remaining fruits
Add the orange juice for the base of the soup into a blender
Add pieces of banana into blender and mix on high for 30 seconds
Pour soup into 3 or four bowls
Add cut up fruit to each of the bowls
Top off with a scoop of frozen yogurt of sorbet
Apple Cobbler
8 md Tart apples
1/4 cup Sugar
1/4 ts Cinnamon
1 Lemon - squeeze the juice out and grate the rind
1/4 cup Butter or margarine, melted
2 cups Natural cereal with fruit and nuts
Core and slice apples into your slow cooker
Add remaining ingredients and mix thoroughly
Cover and cook on low for 7-9 hours or on high for 2-3 hrs
Peach And Sweet Cherry Cobbler
Filling
6 c Peeled, sliced peaches (3 1/2 lbs)
4 c Pitted sweet cherries (2 lbs)
3/4 c Sugar
1/4 c Cornstarch
3 tb Fresh lemon juice
Biscuit Topping
2 c All-purpose flour
1/3 c Plus 2 tablespoons sugar
2 1/2 ts Baking powder
1/2 ts Salt
1/2 c Butter or margarine, cut up
3/4 c Plus 2 tablespoons heavy or whipping cream
1/4 ts Cinnamon
Heat oven to 425 degrees F
Grease a 13x9-inch glass or ceramic baking dish
Combine peaches, cherries, sugar and cornstarch in large saucepan
Bring to boil, stirring gently, over high heat; boil 1 minute
Remove from heat; stir in lemon juice
Spoon into prepared pan
Make Biscuit Topping
Combine flour, 1/3 cup sugar, the baking powder and salt in large bowl
With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs
Stir in 3/4 cup cream
Knead 2 or 3 times, just until dough holds together
On floured surface with floured rolling pin, roll dough 1/2 inch thick
Cut with 2 1/2- or 3-inch decorative cookie cutters, re-rolling scraps
Place biscuits over fruit
Combine remaining 2 tablespoons each sugar and cream and the cinnamon in cup
Brush over biscuits
Bake 20 minutes, until fruit is bubbly
Let stand 10 minutes
Can be made ahead
Let stand up to 2 hours
For something yummy, serve with vanilla ice cream
Angel Hair Pasta With Shrimp
1 1/2 tb Butter
1 1/2 c Milk.
1 1/2 tb Pesto sauce
1 tb Minced garlic
1/2 ts Salt
Worcestershire and tabasco
1/2 Red pepper, cut in strips
1 lb Jumbo Shrimp
1 1/2 tb Flour
1/2 c 35 per cent cream
1 1/2 tb Chopped parsley
2 tb Grated paresan cheese
1/2 ts White pepper
2/3 lb Capellini
1/4 lb Snow peas, trimmed
In a saucepan over medium heat, melt butter
Stir in flour and cook for a few minutes until golden
Add milk and cream
Bring to a gentle simmer and continue to stir until thickened
Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco
Stir until blended
Reduce heat and keep warm, stirring occasionally
Cook pasta quickly in a large pot of boiling water, 3 to 4 minutes or until al dente
At the same time, poach the pepper, snowpeas and shrimp in another pot of boiling water, 2 or 3 minutes, or until just heated through
Drain the pasta
Mix it with the sauce and portion it into heated individual serving bowls
Garnish each portion with shrimp and vegetables
Serve immediately
Meatloaf With Herbs
3/4 c Breadcrumbs
6 oz Vegetable sausage mix
Salt & pepper to taste
1 ts Dried herb mixture
1 tb Fresh parsley, chopped
1 c Cold water
1 tb Margerine
1 md Onion, chopped
4 1/2 oz TVP mince
2 1/4 c Tomato juice
Preheat oven 350F
Mix breadcrumbs, sausage mix, salt, pepper, dried herbs, parsley and water together in mixing bowl
Stir very well and set aside
Melt the butter in a frying pan
Saute the onion 5 mins, until lightly browned
Add the tvp mince and continue to saute for 1-2 mins
Add tomato juice, stir and simmer for 10 mins
Stir the contents of the frying pan into the sausage mixture in a bowl
Place into greased and lined 2 lb loaf pan and bake 1 hour
20-Minute Potato Salad
2 lb Quarted medium red potatoes
1/4 c Sliced green onions
1 sm Red or green bell pepper, sliced
1/2 c Miracle whip salad dressing
1 tb Coarse ground mustard
Add potatoes to boiling water; cook 12 minutes or until tender.
Drain
Toss with remaining ingredients; refrigerate
Makes 6 servings
Mystical Punch
Ice cube tray
Raisins
4 1-pint bottles cranberry juice
2 1/2 cups peach juice
1 cup fresh lime juice
2 cups orange juice
Sugar to taste
Place raisins in ice cube trays
Add water
Freeze
This will make them look like they have insects in them
Keep the juices refrigerated until you are ready to use them
In a punch bowl, combine all the juices
Add the ice cubes and serve
Makes 20 cups
BlackBetty Jam
3 cups Blackberries
2 cups Water
1 pk Powdered fruit pectin
5 cups Sugar
Crush fruit thoroughly
Add water and fruit pectin
Stir until pectin is dissolved
Heat to boiling
Boil 5-10 minutes
Add sugar
Stir until dissolved
Boil 3-5 minutes, stirring frequently, or until thick
Recommend Rasky's Site To A Friend!
COPYRIGHT © 2000-
RASKY'S VIETNAM MEMORIAL
ALL RIGHTS RESERVED
6 servings
1 cup Cooked brown rice
1 ea Egg
2 tb Chopped onions
1 ts Salt
2 cups Crushed peanuts
2 cups Cottage cheese
2 tb Olive oil
1/2 ts Pepper
Instructions
Combine ingredients and bake in loaf @ 350 degrees for about 30 minutes
Chunky Vegetarian Chili
1 md Green pepper; chopped
1 md Onion; chopped
3 cl Garlic; minced
1 tb Cooking oil
2 cn Mexican stewed tomatoes, undrained (14 1/2 oz. ea)
1 cn Kidney beans, rinsed drained (16 oz)
1 cn Pinto beans, rinsed drained (15 oz)
1 cn Whole kernel corn, drained (11 oz)
2 1/2 c Water
1 c Uncooked long grained rice
1 tb To 2 Tb Chili powder
1 1/2 ts Ground cumin
In a Dutch oven, saute green pepper, onion and garlic in oil until tender
Stir in all remaining ingredients; bring to a boil
Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked
Stir occasionally
If thinner chili is desired, add additional water
Serves 11
Baked Stuffed Apples
2 medium cooking apples
1 teaspoon lemon juice
1 tablespoon dark seedless raisins
1 tablespoon chopped walnuts
1 tablespoon honey
Core each apple almost to the bottom; discard core and seeds
Remove a thin strip of peel from top of each apple
Sprinkle with lemon juice
Place apples on baking tray of Toast-R-Oven
Or in individual baking dishes or custard cups
Fill cavities of apples with raisins and walnuts; drizzle honey on top
Place apples in Toast-R-Oven™ and bake at 350 degrees (F) for 50 to 60 minutes
Bake until tender, basting occasionally with juices
Serve with yogurt or heavy cream if desired
Makes 2 Servings
Banana And Honey Spread
Ingredients
2 tablespoons butter
1 tablespoon honey
2 ripe bananas
4 large slices bread
Steps
Mix butter and honey together in a bowl
Mash bananas on a plate using a fork
Add banana to butter and honey mixture
Mix well
Spread on bread
Pattie PanCakes
Ingredients
2 large potatoes
1 onion
1 egg
2 tbs flour
3 tbs milk
Salt & Pepper
Oil to Fry
Steps
Peel potatoes and onion
Grate in to a bowl
Add egg, flour, milk, salt & pepper and mix
Get your an adult to heat some oil in a frying pan
Add 2 spoons of potatoe mixture to the oil for each pancake
Cook untill golden brown and turn over
Serve hot
Peanut Butter And Apple
Ingredients
Apple
Peanut Butter
Steps
Wash the apple
Cut the middle out of the apple
Stuff it with peanut butter
Number Salad
Ingredients
1 handful of toasted coconut
2 tablespoons orange juice concentrate
3 orange sections
4 apple slices
5 diced sized cubes mild cheese
6 banana slices
7 small cubes melon
8 seedless grapes
Cut the fruit
Put each ingredient into a seperate small dish or bowl
Count out the salad ingredients into one large bowl
Stir 9 or 10 times
Eat! And Enjoy
Macaroni Cheese And Tomato
Ingredients
2 cups macaroni
2 tomatoes
2 tbsps butter
Half pint milk
1 large tbsp flour
Half tsp salt
Pinch of pepper
Quarter tsp dried mustard
2 cups grated cheese
Steps
Cook macaroni
Slice tomatoes
Whisk flour and milk together in a bowl
Melt butter in a saucepan
Add milk and flour mix
Bring to boil, then simmer for 2-3 minutes
Season with salt, pepper, mustard and half cheese
Add macaroni and mix well
Pour mixture into pie dish
Top with layer of tomatoes and rest of cheese
Put in warm oven until cheese is toasted
"Double Cheese Mini Pizza's"
Ingredients
8 Azteca® *Kid's Size or Small Flour Tortillas
1/2 cup pizza sauce
2 cups shredded mozzarella cheese
Preheat oven to 400 degrees F
Place flour tortillas on ungreased baking sheet
Sprinkle 1/4 cup cheese on each tortilla
Place another tortilla on top of cheese
Press down on top tortilla
Bake for 6-8 minutes
Remove baking sheet from oven
Flip tortillas over
Let cool 5 minutes
Spread top tortillas with pizza sauce
Sprinkle with remaining cheese
Return to oven
Bake 6-8 minutes or until cheese is melted and light golden brown
Makes 4 pizzas
Cereal Balls
Ingredients
Any type of cereal
Peanut Butter
Wax paper
Clean hands
Steps
Pour 1/2 cup of cereal in bowl
Put 1/4 cup of Peanut Butter
Stir and shape with hands
Set them on wax paper in the freezer to harden for 10 min
Yummmm!
Fruit Soup
Ingredients
Honeydew and/or cantaloupe
1 banana
Plums
Kiwifruit
Grapes
And other fruits
1 cup orange juice
1 scoop frozen yogurt or sorbet
Scoop balls from melons with a melon ball cutter
Use a honeydew or cantaloupe, or scoops of each
Cut up a banana, with a butter knife
Parents can cut up remaining fruits
Add the orange juice for the base of the soup into a blender
Add pieces of banana into blender and mix on high for 30 seconds
Pour soup into 3 or four bowls
Add cut up fruit to each of the bowls
Top off with a scoop of frozen yogurt of sorbet
Apple Cobbler
8 md Tart apples
1/4 cup Sugar
1/4 ts Cinnamon
1 Lemon - squeeze the juice out and grate the rind
1/4 cup Butter or margarine, melted
2 cups Natural cereal with fruit and nuts
Core and slice apples into your slow cooker
Add remaining ingredients and mix thoroughly
Cover and cook on low for 7-9 hours or on high for 2-3 hrs
Peach And Sweet Cherry Cobbler
Filling
6 c Peeled, sliced peaches (3 1/2 lbs)
4 c Pitted sweet cherries (2 lbs)
3/4 c Sugar
1/4 c Cornstarch
3 tb Fresh lemon juice
Biscuit Topping
2 c All-purpose flour
1/3 c Plus 2 tablespoons sugar
2 1/2 ts Baking powder
1/2 ts Salt
1/2 c Butter or margarine, cut up
3/4 c Plus 2 tablespoons heavy or whipping cream
1/4 ts Cinnamon
Heat oven to 425 degrees F
Grease a 13x9-inch glass or ceramic baking dish
Combine peaches, cherries, sugar and cornstarch in large saucepan
Bring to boil, stirring gently, over high heat; boil 1 minute
Remove from heat; stir in lemon juice
Spoon into prepared pan
Make Biscuit Topping
Combine flour, 1/3 cup sugar, the baking powder and salt in large bowl
With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs
Stir in 3/4 cup cream
Knead 2 or 3 times, just until dough holds together
On floured surface with floured rolling pin, roll dough 1/2 inch thick
Cut with 2 1/2- or 3-inch decorative cookie cutters, re-rolling scraps
Place biscuits over fruit
Combine remaining 2 tablespoons each sugar and cream and the cinnamon in cup
Brush over biscuits
Bake 20 minutes, until fruit is bubbly
Let stand 10 minutes
Can be made ahead
Let stand up to 2 hours
For something yummy, serve with vanilla ice cream
Angel Hair Pasta With Shrimp
1 1/2 tb Butter
1 1/2 c Milk.
1 1/2 tb Pesto sauce
1 tb Minced garlic
1/2 ts Salt
Worcestershire and tabasco
1/2 Red pepper, cut in strips
1 lb Jumbo Shrimp
1 1/2 tb Flour
1/2 c 35 per cent cream
1 1/2 tb Chopped parsley
2 tb Grated paresan cheese
1/2 ts White pepper
2/3 lb Capellini
1/4 lb Snow peas, trimmed
In a saucepan over medium heat, melt butter
Stir in flour and cook for a few minutes until golden
Add milk and cream
Bring to a gentle simmer and continue to stir until thickened
Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco
Stir until blended
Reduce heat and keep warm, stirring occasionally
Cook pasta quickly in a large pot of boiling water, 3 to 4 minutes or until al dente
At the same time, poach the pepper, snowpeas and shrimp in another pot of boiling water, 2 or 3 minutes, or until just heated through
Drain the pasta
Mix it with the sauce and portion it into heated individual serving bowls
Garnish each portion with shrimp and vegetables
Serve immediately
Meatloaf With Herbs
3/4 c Breadcrumbs
6 oz Vegetable sausage mix
Salt & pepper to taste
1 ts Dried herb mixture
1 tb Fresh parsley, chopped
1 c Cold water
1 tb Margerine
1 md Onion, chopped
4 1/2 oz TVP mince
2 1/4 c Tomato juice
Preheat oven 350F
Mix breadcrumbs, sausage mix, salt, pepper, dried herbs, parsley and water together in mixing bowl
Stir very well and set aside
Melt the butter in a frying pan
Saute the onion 5 mins, until lightly browned
Add the tvp mince and continue to saute for 1-2 mins
Add tomato juice, stir and simmer for 10 mins
Stir the contents of the frying pan into the sausage mixture in a bowl
Place into greased and lined 2 lb loaf pan and bake 1 hour
20-Minute Potato Salad
2 lb Quarted medium red potatoes
1/4 c Sliced green onions
1 sm Red or green bell pepper, sliced
1/2 c Miracle whip salad dressing
1 tb Coarse ground mustard
Add potatoes to boiling water; cook 12 minutes or until tender.
Drain
Toss with remaining ingredients; refrigerate
Makes 6 servings
Mystical Punch
Ice cube tray
Raisins
4 1-pint bottles cranberry juice
2 1/2 cups peach juice
1 cup fresh lime juice
2 cups orange juice
Sugar to taste
Place raisins in ice cube trays
Add water
Freeze
This will make them look like they have insects in them
Keep the juices refrigerated until you are ready to use them
In a punch bowl, combine all the juices
Add the ice cubes and serve
Makes 20 cups
BlackBetty Jam
3 cups Blackberries
2 cups Water
1 pk Powdered fruit pectin
5 cups Sugar
Crush fruit thoroughly
Add water and fruit pectin
Stir until pectin is dissolved
Heat to boiling
Boil 5-10 minutes
Add sugar
Stir until dissolved
Boil 3-5 minutes, stirring frequently, or until thick
Recommend Rasky's Site To A Friend!
COPYRIGHT © 2000-
RASKY'S VIETNAM MEMORIAL
ALL RIGHTS RESERVED
1 md Onion; chopped
3 cl Garlic; minced
1 tb Cooking oil
2 cn Mexican stewed tomatoes, undrained (14 1/2 oz. ea)
1 cn Kidney beans, rinsed drained (16 oz)
1 cn Pinto beans, rinsed drained (15 oz)
1 cn Whole kernel corn, drained (11 oz)
2 1/2 c Water
1 c Uncooked long grained rice
1 tb To 2 Tb Chili powder
1 1/2 ts Ground cumin
In a Dutch oven, saute green pepper, onion and garlic in oil until tender
Stir in all remaining ingredients; bring to a boil
Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked
Stir occasionally
If thinner chili is desired, add additional water
Serves 11
Baked Stuffed Apples
2 medium cooking apples
1 teaspoon lemon juice
1 tablespoon dark seedless raisins
1 tablespoon chopped walnuts
1 tablespoon honey
Core each apple almost to the bottom; discard core and seeds
Remove a thin strip of peel from top of each apple
Sprinkle with lemon juice
Place apples on baking tray of Toast-R-Oven
Or in individual baking dishes or custard cups
Fill cavities of apples with raisins and walnuts; drizzle honey on top
Place apples in Toast-R-Oven™ and bake at 350 degrees (F) for 50 to 60 minutes
Bake until tender, basting occasionally with juices
Serve with yogurt or heavy cream if desired
Makes 2 Servings
Banana And Honey Spread
Ingredients
2 tablespoons butter
1 tablespoon honey
2 ripe bananas
4 large slices bread
Steps
Mix butter and honey together in a bowl
Mash bananas on a plate using a fork
Add banana to butter and honey mixture
Mix well
Spread on bread
Pattie PanCakes
Ingredients
2 large potatoes
1 onion
1 egg
2 tbs flour
3 tbs milk
Salt & Pepper
Oil to Fry
Steps
Peel potatoes and onion
Grate in to a bowl
Add egg, flour, milk, salt & pepper and mix
Get your an adult to heat some oil in a frying pan
Add 2 spoons of potatoe mixture to the oil for each pancake
Cook untill golden brown and turn over
Serve hot
Peanut Butter And Apple
Ingredients
Apple
Peanut Butter
Steps
Wash the apple
Cut the middle out of the apple
Stuff it with peanut butter
Number Salad
Ingredients
1 handful of toasted coconut
2 tablespoons orange juice concentrate
3 orange sections
4 apple slices
5 diced sized cubes mild cheese
6 banana slices
7 small cubes melon
8 seedless grapes
Cut the fruit
Put each ingredient into a seperate small dish or bowl
Count out the salad ingredients into one large bowl
Stir 9 or 10 times
Eat! And Enjoy
Macaroni Cheese And Tomato
Ingredients
2 cups macaroni
2 tomatoes
2 tbsps butter
Half pint milk
1 large tbsp flour
Half tsp salt
Pinch of pepper
Quarter tsp dried mustard
2 cups grated cheese
Steps
Cook macaroni
Slice tomatoes
Whisk flour and milk together in a bowl
Melt butter in a saucepan
Add milk and flour mix
Bring to boil, then simmer for 2-3 minutes
Season with salt, pepper, mustard and half cheese
Add macaroni and mix well
Pour mixture into pie dish
Top with layer of tomatoes and rest of cheese
Put in warm oven until cheese is toasted
"Double Cheese Mini Pizza's"
Ingredients
8 Azteca® *Kid's Size or Small Flour Tortillas
1/2 cup pizza sauce
2 cups shredded mozzarella cheese
Preheat oven to 400 degrees F
Place flour tortillas on ungreased baking sheet
Sprinkle 1/4 cup cheese on each tortilla
Place another tortilla on top of cheese
Press down on top tortilla
Bake for 6-8 minutes
Remove baking sheet from oven
Flip tortillas over
Let cool 5 minutes
Spread top tortillas with pizza sauce
Sprinkle with remaining cheese
Return to oven
Bake 6-8 minutes or until cheese is melted and light golden brown
Makes 4 pizzas
Cereal Balls
Ingredients
Any type of cereal
Peanut Butter
Wax paper
Clean hands
Steps
Pour 1/2 cup of cereal in bowl
Put 1/4 cup of Peanut Butter
Stir and shape with hands
Set them on wax paper in the freezer to harden for 10 min
Yummmm!
Fruit Soup
Ingredients
Honeydew and/or cantaloupe
1 banana
Plums
Kiwifruit
Grapes
And other fruits
1 cup orange juice
1 scoop frozen yogurt or sorbet
Scoop balls from melons with a melon ball cutter
Use a honeydew or cantaloupe, or scoops of each
Cut up a banana, with a butter knife
Parents can cut up remaining fruits
Add the orange juice for the base of the soup into a blender
Add pieces of banana into blender and mix on high for 30 seconds
Pour soup into 3 or four bowls
Add cut up fruit to each of the bowls
Top off with a scoop of frozen yogurt of sorbet
Apple Cobbler
8 md Tart apples
1/4 cup Sugar
1/4 ts Cinnamon
1 Lemon - squeeze the juice out and grate the rind
1/4 cup Butter or margarine, melted
2 cups Natural cereal with fruit and nuts
Core and slice apples into your slow cooker
Add remaining ingredients and mix thoroughly
Cover and cook on low for 7-9 hours or on high for 2-3 hrs
Peach And Sweet Cherry Cobbler
Filling
6 c Peeled, sliced peaches (3 1/2 lbs)
4 c Pitted sweet cherries (2 lbs)
3/4 c Sugar
1/4 c Cornstarch
3 tb Fresh lemon juice
Biscuit Topping
2 c All-purpose flour
1/3 c Plus 2 tablespoons sugar
2 1/2 ts Baking powder
1/2 ts Salt
1/2 c Butter or margarine, cut up
3/4 c Plus 2 tablespoons heavy or whipping cream
1/4 ts Cinnamon
Heat oven to 425 degrees F
Grease a 13x9-inch glass or ceramic baking dish
Combine peaches, cherries, sugar and cornstarch in large saucepan
Bring to boil, stirring gently, over high heat; boil 1 minute
Remove from heat; stir in lemon juice
Spoon into prepared pan
Make Biscuit Topping
Combine flour, 1/3 cup sugar, the baking powder and salt in large bowl
With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs
Stir in 3/4 cup cream
Knead 2 or 3 times, just until dough holds together
On floured surface with floured rolling pin, roll dough 1/2 inch thick
Cut with 2 1/2- or 3-inch decorative cookie cutters, re-rolling scraps
Place biscuits over fruit
Combine remaining 2 tablespoons each sugar and cream and the cinnamon in cup
Brush over biscuits
Bake 20 minutes, until fruit is bubbly
Let stand 10 minutes
Can be made ahead
Let stand up to 2 hours
For something yummy, serve with vanilla ice cream
Angel Hair Pasta With Shrimp
1 1/2 tb Butter
1 1/2 c Milk.
1 1/2 tb Pesto sauce
1 tb Minced garlic
1/2 ts Salt
Worcestershire and tabasco
1/2 Red pepper, cut in strips
1 lb Jumbo Shrimp
1 1/2 tb Flour
1/2 c 35 per cent cream
1 1/2 tb Chopped parsley
2 tb Grated paresan cheese
1/2 ts White pepper
2/3 lb Capellini
1/4 lb Snow peas, trimmed
In a saucepan over medium heat, melt butter
Stir in flour and cook for a few minutes until golden
Add milk and cream
Bring to a gentle simmer and continue to stir until thickened
Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco
Stir until blended
Reduce heat and keep warm, stirring occasionally
Cook pasta quickly in a large pot of boiling water, 3 to 4 minutes or until al dente
At the same time, poach the pepper, snowpeas and shrimp in another pot of boiling water, 2 or 3 minutes, or until just heated through
Drain the pasta
Mix it with the sauce and portion it into heated individual serving bowls
Garnish each portion with shrimp and vegetables
Serve immediately
Meatloaf With Herbs
3/4 c Breadcrumbs
6 oz Vegetable sausage mix
Salt & pepper to taste
1 ts Dried herb mixture
1 tb Fresh parsley, chopped
1 c Cold water
1 tb Margerine
1 md Onion, chopped
4 1/2 oz TVP mince
2 1/4 c Tomato juice
Preheat oven 350F
Mix breadcrumbs, sausage mix, salt, pepper, dried herbs, parsley and water together in mixing bowl
Stir very well and set aside
Melt the butter in a frying pan
Saute the onion 5 mins, until lightly browned
Add the tvp mince and continue to saute for 1-2 mins
Add tomato juice, stir and simmer for 10 mins
Stir the contents of the frying pan into the sausage mixture in a bowl
Place into greased and lined 2 lb loaf pan and bake 1 hour
20-Minute Potato Salad
2 lb Quarted medium red potatoes
1/4 c Sliced green onions
1 sm Red or green bell pepper, sliced
1/2 c Miracle whip salad dressing
1 tb Coarse ground mustard
Add potatoes to boiling water; cook 12 minutes or until tender.
Drain
Toss with remaining ingredients; refrigerate
Makes 6 servings
Mystical Punch
Ice cube tray
Raisins
4 1-pint bottles cranberry juice
2 1/2 cups peach juice
1 cup fresh lime juice
2 cups orange juice
Sugar to taste
Place raisins in ice cube trays
Add water
Freeze
This will make them look like they have insects in them
Keep the juices refrigerated until you are ready to use them
In a punch bowl, combine all the juices
Add the ice cubes and serve
Makes 20 cups
BlackBetty Jam
3 cups Blackberries
2 cups Water
1 pk Powdered fruit pectin
5 cups Sugar
Crush fruit thoroughly
Add water and fruit pectin
Stir until pectin is dissolved
Heat to boiling
Boil 5-10 minutes
Add sugar
Stir until dissolved
Boil 3-5 minutes, stirring frequently, or until thick
Recommend Rasky's Site To A Friend!
COPYRIGHT © 2000-
RASKY'S VIETNAM MEMORIAL
ALL RIGHTS RESERVED
2 medium cooking apples
1 teaspoon lemon juice
1 tablespoon dark seedless raisins
1 tablespoon chopped walnuts
1 tablespoon honey
Ingredients
2 tablespoons butter
1 tablespoon honey
2 ripe bananas
4 large slices bread
Steps
Mix butter and honey together in a bowl
Mash bananas on a plate using a fork
Add banana to butter and honey mixture
Mix well
Spread on bread
Pattie PanCakes
Ingredients
2 large potatoes
1 onion
1 egg
2 tbs flour
3 tbs milk
Salt & Pepper
Oil to Fry
Steps
Peel potatoes and onion
Grate in to a bowl
Add egg, flour, milk, salt & pepper and mix
Get your an adult to heat some oil in a frying pan
Add 2 spoons of potatoe mixture to the oil for each pancake
Cook untill golden brown and turn over
Serve hot
Peanut Butter And Apple
Ingredients
Apple
Peanut Butter
Steps
Wash the apple
Cut the middle out of the apple
Stuff it with peanut butter
Number Salad
Ingredients
1 handful of toasted coconut
2 tablespoons orange juice concentrate
3 orange sections
4 apple slices
5 diced sized cubes mild cheese
6 banana slices
7 small cubes melon
8 seedless grapes
Cut the fruit
Put each ingredient into a seperate small dish or bowl
Count out the salad ingredients into one large bowl
Stir 9 or 10 times
Eat! And Enjoy
Macaroni Cheese And Tomato
Ingredients
2 cups macaroni
2 tomatoes
2 tbsps butter
Half pint milk
1 large tbsp flour
Half tsp salt
Pinch of pepper
Quarter tsp dried mustard
2 cups grated cheese
Steps
Cook macaroni
Slice tomatoes
Whisk flour and milk together in a bowl
Melt butter in a saucepan
Add milk and flour mix
Bring to boil, then simmer for 2-3 minutes
Season with salt, pepper, mustard and half cheese
Add macaroni and mix well
Pour mixture into pie dish
Top with layer of tomatoes and rest of cheese
Put in warm oven until cheese is toasted
"Double Cheese Mini Pizza's"
Ingredients
8 Azteca® *Kid's Size or Small Flour Tortillas
1/2 cup pizza sauce
2 cups shredded mozzarella cheese
Preheat oven to 400 degrees F
Place flour tortillas on ungreased baking sheet
Sprinkle 1/4 cup cheese on each tortilla
Place another tortilla on top of cheese
Press down on top tortilla
Bake for 6-8 minutes
Remove baking sheet from oven
Flip tortillas over
Let cool 5 minutes
Spread top tortillas with pizza sauce
Sprinkle with remaining cheese
Return to oven
Bake 6-8 minutes or until cheese is melted and light golden brown
Makes 4 pizzas
Cereal Balls
Ingredients
Any type of cereal
Peanut Butter
Wax paper
Clean hands
Steps
Pour 1/2 cup of cereal in bowl
Put 1/4 cup of Peanut Butter
Stir and shape with hands
Set them on wax paper in the freezer to harden for 10 min
Yummmm!
Fruit Soup
Ingredients
Honeydew and/or cantaloupe
1 banana
Plums
Kiwifruit
Grapes
And other fruits
1 cup orange juice
1 scoop frozen yogurt or sorbet
Scoop balls from melons with a melon ball cutter
Use a honeydew or cantaloupe, or scoops of each
Cut up a banana, with a butter knife
Parents can cut up remaining fruits
Add the orange juice for the base of the soup into a blender
Add pieces of banana into blender and mix on high for 30 seconds
Pour soup into 3 or four bowls
Add cut up fruit to each of the bowls
Top off with a scoop of frozen yogurt of sorbet
Apple Cobbler
8 md Tart apples
1/4 cup Sugar
1/4 ts Cinnamon
1 Lemon - squeeze the juice out and grate the rind
1/4 cup Butter or margarine, melted
2 cups Natural cereal with fruit and nuts
Core and slice apples into your slow cooker
Add remaining ingredients and mix thoroughly
Cover and cook on low for 7-9 hours or on high for 2-3 hrs
Peach And Sweet Cherry Cobbler
Filling
6 c Peeled, sliced peaches (3 1/2 lbs)
4 c Pitted sweet cherries (2 lbs)
3/4 c Sugar
1/4 c Cornstarch
3 tb Fresh lemon juice
Biscuit Topping
2 c All-purpose flour
1/3 c Plus 2 tablespoons sugar
2 1/2 ts Baking powder
1/2 ts Salt
1/2 c Butter or margarine, cut up
3/4 c Plus 2 tablespoons heavy or whipping cream
1/4 ts Cinnamon
Heat oven to 425 degrees F
Grease a 13x9-inch glass or ceramic baking dish
Combine peaches, cherries, sugar and cornstarch in large saucepan
Bring to boil, stirring gently, over high heat; boil 1 minute
Remove from heat; stir in lemon juice
Spoon into prepared pan
Make Biscuit Topping
Combine flour, 1/3 cup sugar, the baking powder and salt in large bowl
With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs
Stir in 3/4 cup cream
Knead 2 or 3 times, just until dough holds together
On floured surface with floured rolling pin, roll dough 1/2 inch thick
Cut with 2 1/2- or 3-inch decorative cookie cutters, re-rolling scraps
Place biscuits over fruit
Combine remaining 2 tablespoons each sugar and cream and the cinnamon in cup
Brush over biscuits
Bake 20 minutes, until fruit is bubbly
Let stand 10 minutes
Can be made ahead
Let stand up to 2 hours
For something yummy, serve with vanilla ice cream
Angel Hair Pasta With Shrimp
1 1/2 tb Butter
1 1/2 c Milk.
1 1/2 tb Pesto sauce
1 tb Minced garlic
1/2 ts Salt
Worcestershire and tabasco
1/2 Red pepper, cut in strips
1 lb Jumbo Shrimp
1 1/2 tb Flour
1/2 c 35 per cent cream
1 1/2 tb Chopped parsley
2 tb Grated paresan cheese
1/2 ts White pepper
2/3 lb Capellini
1/4 lb Snow peas, trimmed
In a saucepan over medium heat, melt butter
Stir in flour and cook for a few minutes until golden
Add milk and cream
Bring to a gentle simmer and continue to stir until thickened
Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco
Stir until blended
Reduce heat and keep warm, stirring occasionally
Cook pasta quickly in a large pot of boiling water, 3 to 4 minutes or until al dente
At the same time, poach the pepper, snowpeas and shrimp in another pot of boiling water, 2 or 3 minutes, or until just heated through
Drain the pasta
Mix it with the sauce and portion it into heated individual serving bowls
Garnish each portion with shrimp and vegetables
Serve immediately
Meatloaf With Herbs
3/4 c Breadcrumbs
6 oz Vegetable sausage mix
Salt & pepper to taste
1 ts Dried herb mixture
1 tb Fresh parsley, chopped
1 c Cold water
1 tb Margerine
1 md Onion, chopped
4 1/2 oz TVP mince
2 1/4 c Tomato juice
Preheat oven 350F
Mix breadcrumbs, sausage mix, salt, pepper, dried herbs, parsley and water together in mixing bowl
Stir very well and set aside
Melt the butter in a frying pan
Saute the onion 5 mins, until lightly browned
Add the tvp mince and continue to saute for 1-2 mins
Add tomato juice, stir and simmer for 10 mins
Stir the contents of the frying pan into the sausage mixture in a bowl
Place into greased and lined 2 lb loaf pan and bake 1 hour
20-Minute Potato Salad
2 lb Quarted medium red potatoes
1/4 c Sliced green onions
1 sm Red or green bell pepper, sliced
1/2 c Miracle whip salad dressing
1 tb Coarse ground mustard
Add potatoes to boiling water; cook 12 minutes or until tender.
Drain
Toss with remaining ingredients; refrigerate
Makes 6 servings
Mystical Punch
Ice cube tray
Raisins
4 1-pint bottles cranberry juice
2 1/2 cups peach juice
1 cup fresh lime juice
2 cups orange juice
Sugar to taste
Place raisins in ice cube trays
Add water
Freeze
This will make them look like they have insects in them
Keep the juices refrigerated until you are ready to use them
In a punch bowl, combine all the juices
Add the ice cubes and serve
Makes 20 cups
BlackBetty Jam
3 cups Blackberries
2 cups Water
1 pk Powdered fruit pectin
5 cups Sugar
Crush fruit thoroughly
Add water and fruit pectin
Stir until pectin is dissolved
Heat to boiling
Boil 5-10 minutes
Add sugar
Stir until dissolved
Boil 3-5 minutes, stirring frequently, or until thick
Recommend Rasky's Site To A Friend!
COPYRIGHT © 2000-
RASKY'S VIETNAM MEMORIAL
ALL RIGHTS RESERVED
Ingredients
2 large potatoes
1 onion
1 egg
2 tbs flour
3 tbs milk
Salt & Pepper
Oil to Fry
Steps
Peel potatoes and onion
Grate in to a bowl
Add egg, flour, milk, salt & pepper and mix
Get your an adult to heat some oil in a frying pan
Add 2 spoons of potatoe mixture to the oil for each pancake
Cook untill golden brown and turn over
Serve hot
Ingredients
Apple
Peanut Butter
Steps
Wash the apple
Cut the middle out of the apple
Stuff it with peanut butter
Number Salad
Ingredients
1 handful of toasted coconut
2 tablespoons orange juice concentrate
3 orange sections
4 apple slices
5 diced sized cubes mild cheese
6 banana slices
7 small cubes melon
8 seedless grapes
Cut the fruit
Put each ingredient into a seperate small dish or bowl
Count out the salad ingredients into one large bowl
Stir 9 or 10 times
Eat! And Enjoy
Macaroni Cheese And Tomato
Ingredients
2 cups macaroni
2 tomatoes
2 tbsps butter
Half pint milk
1 large tbsp flour
Half tsp salt
Pinch of pepper
Quarter tsp dried mustard
2 cups grated cheese
Steps
Cook macaroni
Slice tomatoes
Whisk flour and milk together in a bowl
Melt butter in a saucepan
Add milk and flour mix
Bring to boil, then simmer for 2-3 minutes
Season with salt, pepper, mustard and half cheese
Add macaroni and mix well
Pour mixture into pie dish
Top with layer of tomatoes and rest of cheese
Put in warm oven until cheese is toasted
"Double Cheese Mini Pizza's"
Ingredients
8 Azteca® *Kid's Size or Small Flour Tortillas
1/2 cup pizza sauce
2 cups shredded mozzarella cheese
Preheat oven to 400 degrees F
Place flour tortillas on ungreased baking sheet
Sprinkle 1/4 cup cheese on each tortilla
Place another tortilla on top of cheese
Press down on top tortilla
Bake for 6-8 minutes
Remove baking sheet from oven
Flip tortillas over
Let cool 5 minutes
Spread top tortillas with pizza sauce
Sprinkle with remaining cheese
Return to oven
Bake 6-8 minutes or until cheese is melted and light golden brown
Makes 4 pizzas
Cereal Balls
Ingredients
Any type of cereal
Peanut Butter
Wax paper
Clean hands
Steps
Pour 1/2 cup of cereal in bowl
Put 1/4 cup of Peanut Butter
Stir and shape with hands
Set them on wax paper in the freezer to harden for 10 min
Yummmm!
Fruit Soup
Ingredients
Honeydew and/or cantaloupe
1 banana
Plums
Kiwifruit
Grapes
And other fruits
1 cup orange juice
1 scoop frozen yogurt or sorbet
Scoop balls from melons with a melon ball cutter
Use a honeydew or cantaloupe, or scoops of each
Cut up a banana, with a butter knife
Parents can cut up remaining fruits
Add the orange juice for the base of the soup into a blender
Add pieces of banana into blender and mix on high for 30 seconds
Pour soup into 3 or four bowls
Add cut up fruit to each of the bowls
Top off with a scoop of frozen yogurt of sorbet
Apple Cobbler
8 md Tart apples
1/4 cup Sugar
1/4 ts Cinnamon
1 Lemon - squeeze the juice out and grate the rind
1/4 cup Butter or margarine, melted
2 cups Natural cereal with fruit and nuts
Core and slice apples into your slow cooker
Add remaining ingredients and mix thoroughly
Cover and cook on low for 7-9 hours or on high for 2-3 hrs
Peach And Sweet Cherry Cobbler
Filling
6 c Peeled, sliced peaches (3 1/2 lbs)
4 c Pitted sweet cherries (2 lbs)
3/4 c Sugar
1/4 c Cornstarch
3 tb Fresh lemon juice
Biscuit Topping
2 c All-purpose flour
1/3 c Plus 2 tablespoons sugar
2 1/2 ts Baking powder
1/2 ts Salt
1/2 c Butter or margarine, cut up
3/4 c Plus 2 tablespoons heavy or whipping cream
1/4 ts Cinnamon
Heat oven to 425 degrees F
Grease a 13x9-inch glass or ceramic baking dish
Combine peaches, cherries, sugar and cornstarch in large saucepan
Bring to boil, stirring gently, over high heat; boil 1 minute
Remove from heat; stir in lemon juice
Spoon into prepared pan
Make Biscuit Topping
Combine flour, 1/3 cup sugar, the baking powder and salt in large bowl
With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs
Stir in 3/4 cup cream
Knead 2 or 3 times, just until dough holds together
On floured surface with floured rolling pin, roll dough 1/2 inch thick
Cut with 2 1/2- or 3-inch decorative cookie cutters, re-rolling scraps
Place biscuits over fruit
Combine remaining 2 tablespoons each sugar and cream and the cinnamon in cup
Brush over biscuits
Bake 20 minutes, until fruit is bubbly
Let stand 10 minutes
Can be made ahead
Let stand up to 2 hours
For something yummy, serve with vanilla ice cream
Angel Hair Pasta With Shrimp
1 1/2 tb Butter
1 1/2 c Milk.
1 1/2 tb Pesto sauce
1 tb Minced garlic
1/2 ts Salt
Worcestershire and tabasco
1/2 Red pepper, cut in strips
1 lb Jumbo Shrimp
1 1/2 tb Flour
1/2 c 35 per cent cream
1 1/2 tb Chopped parsley
2 tb Grated paresan cheese
1/2 ts White pepper
2/3 lb Capellini
1/4 lb Snow peas, trimmed
In a saucepan over medium heat, melt butter
Stir in flour and cook for a few minutes until golden
Add milk and cream
Bring to a gentle simmer and continue to stir until thickened
Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco
Stir until blended
Reduce heat and keep warm, stirring occasionally
Cook pasta quickly in a large pot of boiling water, 3 to 4 minutes or until al dente
At the same time, poach the pepper, snowpeas and shrimp in another pot of boiling water, 2 or 3 minutes, or until just heated through
Drain the pasta
Mix it with the sauce and portion it into heated individual serving bowls
Garnish each portion with shrimp and vegetables
Serve immediately
Meatloaf With Herbs
3/4 c Breadcrumbs
6 oz Vegetable sausage mix
Salt & pepper to taste
1 ts Dried herb mixture
1 tb Fresh parsley, chopped
1 c Cold water
1 tb Margerine
1 md Onion, chopped
4 1/2 oz TVP mince
2 1/4 c Tomato juice
Preheat oven 350F
Mix breadcrumbs, sausage mix, salt, pepper, dried herbs, parsley and water together in mixing bowl
Stir very well and set aside
Melt the butter in a frying pan
Saute the onion 5 mins, until lightly browned
Add the tvp mince and continue to saute for 1-2 mins
Add tomato juice, stir and simmer for 10 mins
Stir the contents of the frying pan into the sausage mixture in a bowl
Place into greased and lined 2 lb loaf pan and bake 1 hour
20-Minute Potato Salad
2 lb Quarted medium red potatoes
1/4 c Sliced green onions
1 sm Red or green bell pepper, sliced
1/2 c Miracle whip salad dressing
1 tb Coarse ground mustard
Add potatoes to boiling water; cook 12 minutes or until tender.
Drain
Toss with remaining ingredients; refrigerate
Makes 6 servings
Mystical Punch
Ice cube tray
Raisins
4 1-pint bottles cranberry juice
2 1/2 cups peach juice
1 cup fresh lime juice
2 cups orange juice
Sugar to taste
Place raisins in ice cube trays
Add water
Freeze
This will make them look like they have insects in them
Keep the juices refrigerated until you are ready to use them
In a punch bowl, combine all the juices
Add the ice cubes and serve
Makes 20 cups
BlackBetty Jam
3 cups Blackberries
2 cups Water
1 pk Powdered fruit pectin
5 cups Sugar
Crush fruit thoroughly
Add water and fruit pectin
Stir until pectin is dissolved
Heat to boiling
Boil 5-10 minutes
Add sugar
Stir until dissolved
Boil 3-5 minutes, stirring frequently, or until thick
Recommend Rasky's Site To A Friend!
COPYRIGHT © 2000-
RASKY'S VIETNAM MEMORIAL
ALL RIGHTS RESERVED
Ingredients
1 handful of toasted coconut
2 tablespoons orange juice concentrate
3 orange sections
4 apple slices
5 diced sized cubes mild cheese
6 banana slices
7 small cubes melon
8 seedless grapes
Cut the fruit
Put each ingredient into a seperate small dish or bowl
Count out the salad ingredients into one large bowl
Stir 9 or 10 times
Eat! And Enjoy
Ingredients
2 cups macaroni
2 tomatoes
2 tbsps butter
Half pint milk
1 large tbsp flour
Half tsp salt
Pinch of pepper
Quarter tsp dried mustard
2 cups grated cheese
Steps
Cook macaroni
Slice tomatoes
Whisk flour and milk together in a bowl
Melt butter in a saucepan
Add milk and flour mix
Bring to boil, then simmer for 2-3 minutes
Season with salt, pepper, mustard and half cheese
Add macaroni and mix well
Pour mixture into pie dish
Top with layer of tomatoes and rest of cheese
Put in warm oven until cheese is toasted
"Double Cheese Mini Pizza's"
Ingredients
8 Azteca® *Kid's Size or Small Flour Tortillas
1/2 cup pizza sauce
2 cups shredded mozzarella cheese
Preheat oven to 400 degrees F
Place flour tortillas on ungreased baking sheet
Sprinkle 1/4 cup cheese on each tortilla
Place another tortilla on top of cheese
Press down on top tortilla
Bake for 6-8 minutes
Remove baking sheet from oven
Flip tortillas over
Let cool 5 minutes
Spread top tortillas with pizza sauce
Sprinkle with remaining cheese
Return to oven
Bake 6-8 minutes or until cheese is melted and light golden brown
Makes 4 pizzas
Cereal Balls
Ingredients
Any type of cereal
Peanut Butter
Wax paper
Clean hands
Steps
Pour 1/2 cup of cereal in bowl
Put 1/4 cup of Peanut Butter
Stir and shape with hands
Set them on wax paper in the freezer to harden for 10 min
Yummmm!
Fruit Soup
Ingredients
Honeydew and/or cantaloupe
1 banana
Plums
Kiwifruit
Grapes
And other fruits
1 cup orange juice
1 scoop frozen yogurt or sorbet
Scoop balls from melons with a melon ball cutter
Use a honeydew or cantaloupe, or scoops of each
Cut up a banana, with a butter knife
Parents can cut up remaining fruits
Add the orange juice for the base of the soup into a blender
Add pieces of banana into blender and mix on high for 30 seconds
Pour soup into 3 or four bowls
Add cut up fruit to each of the bowls
Top off with a scoop of frozen yogurt of sorbet
Apple Cobbler
8 md Tart apples
1/4 cup Sugar
1/4 ts Cinnamon
1 Lemon - squeeze the juice out and grate the rind
1/4 cup Butter or margarine, melted
2 cups Natural cereal with fruit and nuts
Core and slice apples into your slow cooker
Add remaining ingredients and mix thoroughly
Cover and cook on low for 7-9 hours or on high for 2-3 hrs
Peach And Sweet Cherry Cobbler
Filling
6 c Peeled, sliced peaches (3 1/2 lbs)
4 c Pitted sweet cherries (2 lbs)
3/4 c Sugar
1/4 c Cornstarch
3 tb Fresh lemon juice
Biscuit Topping
2 c All-purpose flour
1/3 c Plus 2 tablespoons sugar
2 1/2 ts Baking powder
1/2 ts Salt
1/2 c Butter or margarine, cut up
3/4 c Plus 2 tablespoons heavy or whipping cream
1/4 ts Cinnamon
Heat oven to 425 degrees F
Grease a 13x9-inch glass or ceramic baking dish
Combine peaches, cherries, sugar and cornstarch in large saucepan
Bring to boil, stirring gently, over high heat; boil 1 minute
Remove from heat; stir in lemon juice
Spoon into prepared pan
Make Biscuit Topping
Combine flour, 1/3 cup sugar, the baking powder and salt in large bowl
With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs
Stir in 3/4 cup cream
Knead 2 or 3 times, just until dough holds together
On floured surface with floured rolling pin, roll dough 1/2 inch thick
Cut with 2 1/2- or 3-inch decorative cookie cutters, re-rolling scraps
Place biscuits over fruit
Combine remaining 2 tablespoons each sugar and cream and the cinnamon in cup
Brush over biscuits
Bake 20 minutes, until fruit is bubbly
Let stand 10 minutes
Can be made ahead
Let stand up to 2 hours
For something yummy, serve with vanilla ice cream
Angel Hair Pasta With Shrimp
1 1/2 tb Butter
1 1/2 c Milk.
1 1/2 tb Pesto sauce
1 tb Minced garlic
1/2 ts Salt
Worcestershire and tabasco
1/2 Red pepper, cut in strips
1 lb Jumbo Shrimp
1 1/2 tb Flour
1/2 c 35 per cent cream
1 1/2 tb Chopped parsley
2 tb Grated paresan cheese
1/2 ts White pepper
2/3 lb Capellini
1/4 lb Snow peas, trimmed
In a saucepan over medium heat, melt butter
Stir in flour and cook for a few minutes until golden
Add milk and cream
Bring to a gentle simmer and continue to stir until thickened
Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco
Stir until blended
Reduce heat and keep warm, stirring occasionally
Cook pasta quickly in a large pot of boiling water, 3 to 4 minutes or until al dente
At the same time, poach the pepper, snowpeas and shrimp in another pot of boiling water, 2 or 3 minutes, or until just heated through
Drain the pasta
Mix it with the sauce and portion it into heated individual serving bowls
Garnish each portion with shrimp and vegetables
Serve immediately
Meatloaf With Herbs
3/4 c Breadcrumbs
6 oz Vegetable sausage mix
Salt & pepper to taste
1 ts Dried herb mixture
1 tb Fresh parsley, chopped
1 c Cold water
1 tb Margerine
1 md Onion, chopped
4 1/2 oz TVP mince
2 1/4 c Tomato juice
Preheat oven 350F
Mix breadcrumbs, sausage mix, salt, pepper, dried herbs, parsley and water together in mixing bowl
Stir very well and set aside
Melt the butter in a frying pan
Saute the onion 5 mins, until lightly browned
Add the tvp mince and continue to saute for 1-2 mins
Add tomato juice, stir and simmer for 10 mins
Stir the contents of the frying pan into the sausage mixture in a bowl
Place into greased and lined 2 lb loaf pan and bake 1 hour
20-Minute Potato Salad
2 lb Quarted medium red potatoes
1/4 c Sliced green onions
1 sm Red or green bell pepper, sliced
1/2 c Miracle whip salad dressing
1 tb Coarse ground mustard
Add potatoes to boiling water; cook 12 minutes or until tender.
Drain
Toss with remaining ingredients; refrigerate
Makes 6 servings
Mystical Punch
Ice cube tray
Raisins
4 1-pint bottles cranberry juice
2 1/2 cups peach juice
1 cup fresh lime juice
2 cups orange juice
Sugar to taste
Place raisins in ice cube trays
Add water
Freeze
This will make them look like they have insects in them
Keep the juices refrigerated until you are ready to use them
In a punch bowl, combine all the juices
Add the ice cubes and serve
Makes 20 cups
BlackBetty Jam
3 cups Blackberries
2 cups Water
1 pk Powdered fruit pectin
5 cups Sugar
Crush fruit thoroughly
Add water and fruit pectin
Stir until pectin is dissolved
Heat to boiling
Boil 5-10 minutes
Add sugar
Stir until dissolved
Boil 3-5 minutes, stirring frequently, or until thick
Recommend Rasky's Site To A Friend!
COPYRIGHT © 2000-
RASKY'S VIETNAM MEMORIAL
ALL RIGHTS RESERVED
Ingredients
8 Azteca® *Kid's Size or Small Flour Tortillas
1/2 cup pizza sauce
2 cups shredded mozzarella cheese
Preheat oven to 400 degrees F
Place flour tortillas on ungreased baking sheet
Sprinkle 1/4 cup cheese on each tortilla
Place another tortilla on top of cheese
Press down on top tortilla
Bake for 6-8 minutes
Remove baking sheet from oven
Flip tortillas over
Let cool 5 minutes
Spread top tortillas with pizza sauce
Sprinkle with remaining cheese
Return to oven
Bake 6-8 minutes or until cheese is melted and light golden brown
Makes 4 pizzas
Ingredients
Any type of cereal
Peanut Butter
Wax paper
Clean hands
Steps
Pour 1/2 cup of cereal in bowl
Put 1/4 cup of Peanut Butter
Stir and shape with hands
Set them on wax paper in the freezer to harden for 10 min
Yummmm!
Fruit Soup
Ingredients
Honeydew and/or cantaloupe
1 banana
Plums
Kiwifruit
Grapes
And other fruits
1 cup orange juice
1 scoop frozen yogurt or sorbet
Scoop balls from melons with a melon ball cutter
Use a honeydew or cantaloupe, or scoops of each
Cut up a banana, with a butter knife
Parents can cut up remaining fruits
Add the orange juice for the base of the soup into a blender
Add pieces of banana into blender and mix on high for 30 seconds
Pour soup into 3 or four bowls
Add cut up fruit to each of the bowls
Top off with a scoop of frozen yogurt of sorbet
Apple Cobbler
8 md Tart apples
1/4 cup Sugar
1/4 ts Cinnamon
1 Lemon - squeeze the juice out and grate the rind
1/4 cup Butter or margarine, melted
2 cups Natural cereal with fruit and nuts
Core and slice apples into your slow cooker
Add remaining ingredients and mix thoroughly
Cover and cook on low for 7-9 hours or on high for 2-3 hrs
Peach And Sweet Cherry Cobbler
Filling
6 c Peeled, sliced peaches (3 1/2 lbs)
4 c Pitted sweet cherries (2 lbs)
3/4 c Sugar
1/4 c Cornstarch
3 tb Fresh lemon juice
Biscuit Topping
2 c All-purpose flour
1/3 c Plus 2 tablespoons sugar
2 1/2 ts Baking powder
1/2 ts Salt
1/2 c Butter or margarine, cut up
3/4 c Plus 2 tablespoons heavy or whipping cream
1/4 ts Cinnamon
Heat oven to 425 degrees F
Grease a 13x9-inch glass or ceramic baking dish
Combine peaches, cherries, sugar and cornstarch in large saucepan
Bring to boil, stirring gently, over high heat; boil 1 minute
Remove from heat; stir in lemon juice
Spoon into prepared pan
Make Biscuit Topping
Combine flour, 1/3 cup sugar, the baking powder and salt in large bowl
With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs
Stir in 3/4 cup cream
Knead 2 or 3 times, just until dough holds together
On floured surface with floured rolling pin, roll dough 1/2 inch thick
Cut with 2 1/2- or 3-inch decorative cookie cutters, re-rolling scraps
Place biscuits over fruit
Combine remaining 2 tablespoons each sugar and cream and the cinnamon in cup
Brush over biscuits
Bake 20 minutes, until fruit is bubbly
Let stand 10 minutes
Can be made ahead
Let stand up to 2 hours
For something yummy, serve with vanilla ice cream
Angel Hair Pasta With Shrimp
1 1/2 tb Butter
1 1/2 c Milk.
1 1/2 tb Pesto sauce
1 tb Minced garlic
1/2 ts Salt
Worcestershire and tabasco
1/2 Red pepper, cut in strips
1 lb Jumbo Shrimp
1 1/2 tb Flour
1/2 c 35 per cent cream
1 1/2 tb Chopped parsley
2 tb Grated paresan cheese
1/2 ts White pepper
2/3 lb Capellini
1/4 lb Snow peas, trimmed
In a saucepan over medium heat, melt butter
Stir in flour and cook for a few minutes until golden
Add milk and cream
Bring to a gentle simmer and continue to stir until thickened
Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco
Stir until blended
Reduce heat and keep warm, stirring occasionally
Cook pasta quickly in a large pot of boiling water, 3 to 4 minutes or until al dente
At the same time, poach the pepper, snowpeas and shrimp in another pot of boiling water, 2 or 3 minutes, or until just heated through
Drain the pasta
Mix it with the sauce and portion it into heated individual serving bowls
Garnish each portion with shrimp and vegetables
Serve immediately
Meatloaf With Herbs
3/4 c Breadcrumbs
6 oz Vegetable sausage mix
Salt & pepper to taste
1 ts Dried herb mixture
1 tb Fresh parsley, chopped
1 c Cold water
1 tb Margerine
1 md Onion, chopped
4 1/2 oz TVP mince
2 1/4 c Tomato juice
Preheat oven 350F
Mix breadcrumbs, sausage mix, salt, pepper, dried herbs, parsley and water together in mixing bowl
Stir very well and set aside
Melt the butter in a frying pan
Saute the onion 5 mins, until lightly browned
Add the tvp mince and continue to saute for 1-2 mins
Add tomato juice, stir and simmer for 10 mins
Stir the contents of the frying pan into the sausage mixture in a bowl
Place into greased and lined 2 lb loaf pan and bake 1 hour
20-Minute Potato Salad
2 lb Quarted medium red potatoes
1/4 c Sliced green onions
1 sm Red or green bell pepper, sliced
1/2 c Miracle whip salad dressing
1 tb Coarse ground mustard
Add potatoes to boiling water; cook 12 minutes or until tender.
Drain
Toss with remaining ingredients; refrigerate
Makes 6 servings
Mystical Punch
Ice cube tray
Raisins
4 1-pint bottles cranberry juice
2 1/2 cups peach juice
1 cup fresh lime juice
2 cups orange juice
Sugar to taste
Place raisins in ice cube trays
Add water
Freeze
This will make them look like they have insects in them
Keep the juices refrigerated until you are ready to use them
In a punch bowl, combine all the juices
Add the ice cubes and serve
Makes 20 cups
BlackBetty Jam
3 cups Blackberries
2 cups Water
1 pk Powdered fruit pectin
5 cups Sugar
Crush fruit thoroughly
Add water and fruit pectin
Stir until pectin is dissolved
Heat to boiling
Boil 5-10 minutes
Add sugar
Stir until dissolved
Boil 3-5 minutes, stirring frequently, or until thick
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COPYRIGHT © 2000-
RASKY'S VIETNAM MEMORIAL
ALL RIGHTS RESERVED
Ingredients
Honeydew and/or cantaloupe
1 banana
Plums
Kiwifruit
Grapes
And other fruits
1 cup orange juice
1 scoop frozen yogurt or sorbet
Scoop balls from melons with a melon ball cutter
Use a honeydew or cantaloupe, or scoops of each
Cut up a banana, with a butter knife
Parents can cut up remaining fruits
Add the orange juice for the base of the soup into a blender
Add pieces of banana into blender and mix on high for 30 seconds
Pour soup into 3 or four bowls
Add cut up fruit to each of the bowls
Top off with a scoop of frozen yogurt of sorbet
8 md Tart apples
1/4 cup Sugar
1/4 ts Cinnamon
1 Lemon - squeeze the juice out and grate the rind
1/4 cup Butter or margarine, melted
2 cups Natural cereal with fruit and nuts
Core and slice apples into your slow cooker
Add remaining ingredients and mix thoroughly
Cover and cook on low for 7-9 hours or on high for 2-3 hrs
Peach And Sweet Cherry Cobbler
Filling
6 c Peeled, sliced peaches (3 1/2 lbs)
4 c Pitted sweet cherries (2 lbs)
3/4 c Sugar
1/4 c Cornstarch
3 tb Fresh lemon juice
Biscuit Topping
2 c All-purpose flour
1/3 c Plus 2 tablespoons sugar
2 1/2 ts Baking powder
1/2 ts Salt
1/2 c Butter or margarine, cut up
3/4 c Plus 2 tablespoons heavy or whipping cream
1/4 ts Cinnamon
Heat oven to 425 degrees F
Grease a 13x9-inch glass or ceramic baking dish
Combine peaches, cherries, sugar and cornstarch in large saucepan
Bring to boil, stirring gently, over high heat; boil 1 minute
Remove from heat; stir in lemon juice
Spoon into prepared pan
Make Biscuit Topping
Combine flour, 1/3 cup sugar, the baking powder and salt in large bowl
With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs
Stir in 3/4 cup cream
Knead 2 or 3 times, just until dough holds together
On floured surface with floured rolling pin, roll dough 1/2 inch thick
Cut with 2 1/2- or 3-inch decorative cookie cutters, re-rolling scraps
Place biscuits over fruit
Combine remaining 2 tablespoons each sugar and cream and the cinnamon in cup
Brush over biscuits
Bake 20 minutes, until fruit is bubbly
Let stand 10 minutes
Can be made ahead
Let stand up to 2 hours
For something yummy, serve with vanilla ice cream
Angel Hair Pasta With Shrimp
1 1/2 tb Butter
1 1/2 c Milk.
1 1/2 tb Pesto sauce
1 tb Minced garlic
1/2 ts Salt
Worcestershire and tabasco
1/2 Red pepper, cut in strips
1 lb Jumbo Shrimp
1 1/2 tb Flour
1/2 c 35 per cent cream
1 1/2 tb Chopped parsley
2 tb Grated paresan cheese
1/2 ts White pepper
2/3 lb Capellini
1/4 lb Snow peas, trimmed
In a saucepan over medium heat, melt butter
Stir in flour and cook for a few minutes until golden
Add milk and cream
Bring to a gentle simmer and continue to stir until thickened
Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco
Stir until blended
Reduce heat and keep warm, stirring occasionally
Cook pasta quickly in a large pot of boiling water, 3 to 4 minutes or until al dente
At the same time, poach the pepper, snowpeas and shrimp in another pot of boiling water, 2 or 3 minutes, or until just heated through
Drain the pasta
Mix it with the sauce and portion it into heated individual serving bowls
Garnish each portion with shrimp and vegetables
Serve immediately
Meatloaf With Herbs
3/4 c Breadcrumbs
6 oz Vegetable sausage mix
Salt & pepper to taste
1 ts Dried herb mixture
1 tb Fresh parsley, chopped
1 c Cold water
1 tb Margerine
1 md Onion, chopped
4 1/2 oz TVP mince
2 1/4 c Tomato juice
Preheat oven 350F
Mix breadcrumbs, sausage mix, salt, pepper, dried herbs, parsley and water together in mixing bowl
Stir very well and set aside
Melt the butter in a frying pan
Saute the onion 5 mins, until lightly browned
Add the tvp mince and continue to saute for 1-2 mins
Add tomato juice, stir and simmer for 10 mins
Stir the contents of the frying pan into the sausage mixture in a bowl
Place into greased and lined 2 lb loaf pan and bake 1 hour
20-Minute Potato Salad
2 lb Quarted medium red potatoes
1/4 c Sliced green onions
1 sm Red or green bell pepper, sliced
1/2 c Miracle whip salad dressing
1 tb Coarse ground mustard
Add potatoes to boiling water; cook 12 minutes or until tender.
Drain
Toss with remaining ingredients; refrigerate
Makes 6 servings
Mystical Punch
Ice cube tray
Raisins
4 1-pint bottles cranberry juice
2 1/2 cups peach juice
1 cup fresh lime juice
2 cups orange juice
Sugar to taste
Place raisins in ice cube trays
Add water
Freeze
This will make them look like they have insects in them
Keep the juices refrigerated until you are ready to use them
In a punch bowl, combine all the juices
Add the ice cubes and serve
Makes 20 cups
BlackBetty Jam
3 cups Blackberries
2 cups Water
1 pk Powdered fruit pectin
5 cups Sugar
Crush fruit thoroughly
Add water and fruit pectin
Stir until pectin is dissolved
Heat to boiling
Boil 5-10 minutes
Add sugar
Stir until dissolved
Boil 3-5 minutes, stirring frequently, or until thick
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COPYRIGHT © 2000-
RASKY'S VIETNAM MEMORIAL
ALL RIGHTS RESERVED
Filling
6 c Peeled, sliced peaches (3 1/2 lbs)
4 c Pitted sweet cherries (2 lbs)
3/4 c Sugar
1/4 c Cornstarch
3 tb Fresh lemon juice
Biscuit Topping
2 c All-purpose flour
1/3 c Plus 2 tablespoons sugar
2 1/2 ts Baking powder
1/2 ts Salt
1/2 c Butter or margarine, cut up
3/4 c Plus 2 tablespoons heavy or whipping cream
1/4 ts Cinnamon
Heat oven to 425 degrees F
Grease a 13x9-inch glass or ceramic baking dish
Combine peaches, cherries, sugar and cornstarch in large saucepan
Bring to boil, stirring gently, over high heat; boil 1 minute
Remove from heat; stir in lemon juice
Spoon into prepared pan
Make Biscuit Topping
2 c All-purpose flour
1/3 c Plus 2 tablespoons sugar
2 1/2 ts Baking powder
1/2 ts Salt
1/2 c Butter or margarine, cut up
3/4 c Plus 2 tablespoons heavy or whipping cream
1/4 ts Cinnamon
Heat oven to 425 degrees F
Grease a 13x9-inch glass or ceramic baking dish
Combine peaches, cherries, sugar and cornstarch in large saucepan
Bring to boil, stirring gently, over high heat; boil 1 minute
Remove from heat; stir in lemon juice
Spoon into prepared pan
Make Biscuit Topping
With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs
Stir in 3/4 cup cream
Knead 2 or 3 times, just until dough holds together
On floured surface with floured rolling pin, roll dough 1/2 inch thick
Cut with 2 1/2- or 3-inch decorative cookie cutters, re-rolling scraps
Place biscuits over fruit
Combine remaining 2 tablespoons each sugar and cream and the cinnamon in cup
Brush over biscuits
Bake 20 minutes, until fruit is bubbly
Let stand 10 minutes
Can be made ahead
Let stand up to 2 hours
Angel Hair Pasta With Shrimp
1 1/2 tb Butter
1 1/2 c Milk.
1 1/2 tb Pesto sauce
1 tb Minced garlic
1/2 ts Salt
Worcestershire and tabasco
1/2 Red pepper, cut in strips
1 lb Jumbo Shrimp
1 1/2 tb Flour
1/2 c 35 per cent cream
1 1/2 tb Chopped parsley
2 tb Grated paresan cheese
1/2 ts White pepper
2/3 lb Capellini
1/4 lb Snow peas, trimmed
In a saucepan over medium heat, melt butter
Stir in flour and cook for a few minutes until golden
Add milk and cream
Bring to a gentle simmer and continue to stir until thickened
Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco
Stir until blended
Reduce heat and keep warm, stirring occasionally
Cook pasta quickly in a large pot of boiling water, 3 to 4 minutes or until al dente
At the same time, poach the pepper, snowpeas and shrimp in another pot of boiling water, 2 or 3 minutes, or until just heated through
Drain the pasta
Mix it with the sauce and portion it into heated individual serving bowls
Garnish each portion with shrimp and vegetables
Serve immediately
Meatloaf With Herbs
3/4 c Breadcrumbs
6 oz Vegetable sausage mix
Salt & pepper to taste
1 ts Dried herb mixture
1 tb Fresh parsley, chopped
1 c Cold water
1 tb Margerine
1 md Onion, chopped
4 1/2 oz TVP mince
2 1/4 c Tomato juice
Preheat oven 350F
Mix breadcrumbs, sausage mix, salt, pepper, dried herbs, parsley and water together in mixing bowl
Stir very well and set aside
Melt the butter in a frying pan
Saute the onion 5 mins, until lightly browned
Add the tvp mince and continue to saute for 1-2 mins
Add tomato juice, stir and simmer for 10 mins
Stir the contents of the frying pan into the sausage mixture in a bowl
Place into greased and lined 2 lb loaf pan and bake 1 hour
20-Minute Potato Salad
2 lb Quarted medium red potatoes
1/4 c Sliced green onions
1 sm Red or green bell pepper, sliced
1/2 c Miracle whip salad dressing
1 tb Coarse ground mustard
Add potatoes to boiling water; cook 12 minutes or until tender.
Drain
Toss with remaining ingredients; refrigerate
Makes 6 servings
Mystical Punch
Ice cube tray
Raisins
4 1-pint bottles cranberry juice
2 1/2 cups peach juice
1 cup fresh lime juice
2 cups orange juice
Sugar to taste
Place raisins in ice cube trays
Add water
Freeze
This will make them look like they have insects in them
Keep the juices refrigerated until you are ready to use them
In a punch bowl, combine all the juices
Add the ice cubes and serve
Makes 20 cups
BlackBetty Jam
3 cups Blackberries
2 cups Water
1 pk Powdered fruit pectin
5 cups Sugar
Crush fruit thoroughly
Add water and fruit pectin
Stir until pectin is dissolved
Heat to boiling
Boil 5-10 minutes
Add sugar
Stir until dissolved
Boil 3-5 minutes, stirring frequently, or until thick
Recommend Rasky's Site To A Friend!
COPYRIGHT © 2000-
RASKY'S VIETNAM MEMORIAL
ALL RIGHTS RESERVED
1 1/2 tb Butter
1 1/2 c Milk.
1 1/2 tb Pesto sauce
1 tb Minced garlic
1/2 ts Salt
Worcestershire and tabasco
1/2 Red pepper, cut in strips
1 lb Jumbo Shrimp
1 1/2 tb Flour
1/2 c 35 per cent cream
1 1/2 tb Chopped parsley
2 tb Grated paresan cheese
1/2 ts White pepper
2/3 lb Capellini
1/4 lb Snow peas, trimmed
3/4 c Breadcrumbs
6 oz Vegetable sausage mix
Salt & pepper to taste
1 ts Dried herb mixture
1 tb Fresh parsley, chopped
1 c Cold water
1 tb Margerine
1 md Onion, chopped
4 1/2 oz TVP mince
2 1/4 c Tomato juice
Preheat oven 350F
Mix breadcrumbs, sausage mix, salt, pepper, dried herbs, parsley and water together in mixing bowl
Stir very well and set aside
Melt the butter in a frying pan
Saute the onion 5 mins, until lightly browned
Add the tvp mince and continue to saute for 1-2 mins
Add tomato juice, stir and simmer for 10 mins
Stir the contents of the frying pan into the sausage mixture in a bowl
Place into greased and lined 2 lb loaf pan and bake 1 hour
20-Minute Potato Salad
2 lb Quarted medium red potatoes
1/4 c Sliced green onions
1 sm Red or green bell pepper, sliced
1/2 c Miracle whip salad dressing
1 tb Coarse ground mustard
Add potatoes to boiling water; cook 12 minutes or until tender.
Drain
Toss with remaining ingredients; refrigerate
Makes 6 servings
Mystical Punch
Ice cube tray
Raisins
4 1-pint bottles cranberry juice
2 1/2 cups peach juice
1 cup fresh lime juice
2 cups orange juice
Sugar to taste
Place raisins in ice cube trays
Add water
Freeze
This will make them look like they have insects in them
Keep the juices refrigerated until you are ready to use them
In a punch bowl, combine all the juices
Add the ice cubes and serve
Makes 20 cups
BlackBetty Jam
3 cups Blackberries
2 cups Water
1 pk Powdered fruit pectin
5 cups Sugar
Crush fruit thoroughly
Add water and fruit pectin
Stir until pectin is dissolved
Heat to boiling
Boil 5-10 minutes
Add sugar
Stir until dissolved
Boil 3-5 minutes, stirring frequently, or until thick
Recommend Rasky's Site To A Friend!
COPYRIGHT © 2000-
RASKY'S VIETNAM MEMORIAL
ALL RIGHTS RESERVED
2 lb Quarted medium red potatoes
1/4 c Sliced green onions
1 sm Red or green bell pepper, sliced
1/2 c Miracle whip salad dressing
1 tb Coarse ground mustard
Add potatoes to boiling water; cook 12 minutes or until tender.
Drain
Toss with remaining ingredients; refrigerate
Makes 6 servings
Ice cube tray
Raisins
4 1-pint bottles cranberry juice
2 1/2 cups peach juice
1 cup fresh lime juice
2 cups orange juice
Sugar to taste
Place raisins in ice cube trays
Add water
Freeze
This will make them look like they have insects in them
Keep the juices refrigerated until you are ready to use them
In a punch bowl, combine all the juices
Add the ice cubes and serve
Makes 20 cups
BlackBetty Jam
3 cups Blackberries
2 cups Water
1 pk Powdered fruit pectin
5 cups Sugar
Crush fruit thoroughly
Add water and fruit pectin
Stir until pectin is dissolved
Heat to boiling
Boil 5-10 minutes
Add sugar
Stir until dissolved
Boil 3-5 minutes, stirring frequently, or until thick
Recommend Rasky's Site To A Friend!
COPYRIGHT © 2000-
RASKY'S VIETNAM MEMORIAL
ALL RIGHTS RESERVED
3 cups Blackberries
2 cups Water
1 pk Powdered fruit pectin
5 cups Sugar
Crush fruit thoroughly
Add water and fruit pectin
Stir until pectin is dissolved
Heat to boiling
Boil 5-10 minutes
Add sugar
Stir until dissolved
Boil 3-5 minutes, stirring frequently, or until thick
Recommend Rasky's Site To A Friend!
RASKY'S VIETNAM MEMORIAL
ALL RIGHTS RESERVED