Recipz

Archive for the ‘Sulli Stinchcomb’ Category

1 c. milk
3 T. all-purpose flour
1/4 t. salt
1/8 t. pepper
3 T. butter or margarine

Combine all ingredients, except butter, in 4 c. glass measure; beat with rotary beater until smooth. Add butter.

Microwave 3 minutes on High. Beat well and continue cooking 1-2 minutes on High, or until thickened. Beat lightly and serve. Makes about 1 c.

Cheese sauce:
Add 1/2 c. shredded process American cheese with butter to basic sauce. Microwave 4 minutes on Medium High. Beat well and continue cooking 2-1/2 to 4 minutes on Medium High or until thickened. Beat lightly and serve.

6-8 medium potatoes, grated or pureed in food processor
1 egg
generous dash of nutmeg
salt and pepper to taste
cooking oil

Combine all the above ingredients except cooking oil.

In large skillet on medium-high heat, place enough cooking oil to cover bottom. Using a large serving spoon, make pancakes in round or oval shapes, flattening and spreading with spoon.

When edges are lacy or most of pancake turns color, flip pancake. Brown other side. Add cooking oil as needed.

Stack on plate and keep warm. Serve with grated cheese if desired.

1 pkg. of your favorite sausage, cut in serving pieces
1 small head of red cabbage, sliced or grated
1 apple, peeled, cored, sliced
1/4 c. brown sugar
1/4 c. vinegar
1-1/4 t. salt
1/4 c. water

In Dutch oven or large sauce pan, brown sausage. Add remaining ingredients. Cover and cook over medium low heat, stirring occasionally. Cook for 30 minutes. Serves about 6 people.

2 c. cooked long grain and wild rice (Uncle Ben’s)
2 c. thin white sauce
1/2 lb. sharp Cheddar cheese, grated
1 lb. fresh shrimp, boiled, and shells removed (frozen salad shrimp can be used)
3 T. melted butter or margarine
bread crumbs, enough to cover finished casserole

Cook rice and keep hot.

Make 2 c. white sauce and stir in grated cheese until melted.

Butter 1-1/2 qt. casserole. Pour half of the sauce into the casserole. Place half of the rice over the sauce. Place shrimp on top. Cover with rest of rice and remaining sauce. Top all with bread crumbs.

Bake at 350*F for 30 minutes. Serve hot.

12 oz. spiral or rotelle macaroni
1-1/4 c. ripe olives, pitted and sliced
1 c. chopped red, yellow, or green pepper
1/4 lb. hard salami or pepperoni, cut into thin strips
1 small red onion, cut into rings
1/4 to 1/3 c. grated Parmesan cheese
1/4 c. finely chopped parsley (can be dried)
3/4 c. Wishbone Italian or Zesty Italian dressing
broccoli florets and small, cubed pieces of cheddar cheese (optional)

Cook macaroni according to package directions; drain and rinse with cold water until completely cool. In a large bowl, combine remaining ingredients. Add macaroni and toss well. Serve at room temperature or chilled.

Makes about six servings.