This page is updated the 1st & 15th
of the month
|
|
Submit
| For Sale Corral
| Website Design/Hosting
| Tackroom Classifieds |
 Kelly - Editor |
07/01/09
Music
playing is "God Bless America"
Click below
to visit the General Store
Freedom
Appreciate
it - Cherish it - Protect it
Cucumber Lemonade
1 cucumber, thinly sliced
1 (12 ounce) can frozen lemonade concentrate
1 (2 liter) bottle lemon-lime flavored carbonated beverage
Place the cucumber slices into a large pitcher. Pour the lemonade
concentrate
over the cucumber and let stand for 10 minutes. Pour in the
lemon-lime soda
and pour into glasses to serve.
Sweet Restaurant Slaw
1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
2/3 cup creamy salad dressing (such as Miracle Whip™)
3 tablespoons vegetable oil
1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds
Combine the coleslaw mix and onion in a large bowl.
Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt,
and
poppy seeds in a medium bowl; blend thoroughly. Pour dressing
mixture over
coleslaw mix and toss to coat. Chill at least 2 hours
before serving.
Firecracker Grilled Alaska Salmon
8 (4 ounce) fillets salmon
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt
Place
salmon filets in a medium, nonporous glass dish. In a separate medium
bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown
sugar,
garlic, ginger, red pepper flakes, sesame oil and salt. Whisk
together well, and
pour over the fish. Cover and marinate the fish in
the refrigerator for 4 to 6 hours.
Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
Grill the fillets 5 inches from coals for 10 minutes per inch of
thickness, measured at
the thickest part, or until fish just flakes
with a fork. Turn over halfway through cooking.
Layered Spinach Salad
1 (9 ounce) package refrigerated cheese tortellini
2 cups shredded red cabbage
6 cups torn fresh spinach
2 cups cherry tomatoes, halved
1/2 cup sliced green onions
1 (8 ounce) bottle Ranch salad dressing
8 bacon strips, cooked and crumbled (optional)
Cook tortellini according to package directions. Drain and rinse
with cold water;
set aside. In a large glass bowl, layer cabbage,
spinach, tortellini, tomatoes and
onions. Pour dressing over top;
sprinkle with bacon if desired. Cover and
refrigerate for at least 1
hour.
SC Frogmore Stew
3 quarts water
1 lemon, halved
1 medium onion, halved
2 cloves garlic, crushed
1 pinch coarse salt
1 (3 ounce) package dry crab boil
1 1/2 pounds red potatoes, scrubbed
4 ears corn, husk and silk removed
1 1/2 pounds unpeeled, large fresh shrimp
1 pound smoked beef sausage, cut into chunks
1/2 cup butter, melted
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
Bring
the water to a boil in a large pot. Squeeze the juice from the lemon
into the
water, and throw in the halves. Add onion, garlic, salt and
crab boil. Reduce heat
to medium-low, cover, and simmer for 10 minutes.
Add the potatoes and sausage, and return to a boil. Simmer covered for
20 minutes.
Break the ears of corn in half, and add them to the pot;
cover, and cook for 10 more
minutes. Remove from the heat, stir in the
shrimp, and cover for 5 minutes. Drain
off liquid before serving. It
may be reserved for other uses such as soup stock.
Stir together the melted butter and hot sauce. Serve with the seafood and
vegetables for dipping.
Creamy Chicken Breasts
3/4 cup creamy salad dressing
1/2 cup Italian-style salad dressing
1/8 teaspoon cayenne pepper
2 skinless, boneless chicken breast halves
In a
large glass dish, mix together the creamy salad dressing, Italian-style
salad
dressing and cayenne pepper. Add chicken breasts and toss to
coat. Cover and
refrigerate. Marinate for 1 to 2 hours.
Preheat an outdoor grill for high heat, and lightly oil grate.
Remove chicken breasts from marinade, and grill for 6 to 8 minutes each
side, until no
longer pink and juices run clear.
OREO® and Fudge Ice Cream Cake
1/2 cup hot fudge ice cream topping, warmed
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped
12 vanilla ice cream sandwiches, unwrapped
Pour
fudge topping into medium bowl. Add 1 cup of the whipped topping;
stir
with wire whisk until well blended. Add dry pudding mix; stir 2 min.
or
until well blended. Gently stir in chopped cookies; set aside.
Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long
piece of foil; top with half of the whipped topping mixture. Repeat
layers. Top
with remaining 4 ice cream sandwiches. Frost top and sides
of dessert with
remaining whipped topping. Bring up foil sides. Double
fold top
and ends to loosely seal packet.
Freeze at least 4 hours before serving. Store leftover dessert in freezer.
Chocolate-Peanut Butter Bonbons
4 ounces PHILADELPHIA Cream Cheese, softened
3/4 cup milk
1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
1 cup thawed COOL WHIP Whipped Topping
24 NILLA Wafers
1 (7 ounce) tub BAKER'S Milk Chocolate Dipping Chocolate
2 tablespoons creamy peanut butter
1/2 cup PLANTERS COCKTAIL Peanuts, chopped
Line 24
miniature muffin cups with liners. Beat cream cheese in large bowl with
mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2
min.
Whisk in COOL WHIP.
Spoon into resealable plastic bag; cut small corner from bottom of bag.
Pipe about
1 Tbsp. pudding mixture into each cup; stand wafer in cup.
Freeze 2 hours or until firm.
Peel liners off bonbons.
Melt dipping chocolate as directed on pkg.; stir in peanut butter until
melted.
Dip bottom halves of bonbons in chocolate, then in nuts. Let
stand until
chocolate is firm. Keep frozen.
Peach Pound Cake
1 cup butter (no substitutes), softened
2 cups sugar
6 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups diced fresh or frozen peaches
confectioners' sugar
In a
large mixing bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time,
beating well after each addition. Beat in
extracts. combine the flour, baking soda
and salt; add to the batter
alternately with sour cream. Fold in the peaches.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350
degrees F for
60-70 minutes or until a toothpick inserted near the
center comes out clean.
cool for 15 minutes before removing from pan to
a wire rack to cool completely.
Dust with confectioners' sugar if
desired.
Frozen Pineapple 'Ice Cream' Sandwich
1 (16 ounce) container frozen whipped topping, thawed
1 (20 ounce) can canned crushed pineapple, drained
1 (3.4 ounce) package instant vanilla pudding
36 graham cracker squares
In a large bowl, beat together the thawed whipped topping,
crushed pineapple and vanilla
pudding mix for 2 minutes. Spread
pineapple mixture 1/2 inch thick between two
graham crackers. Wrap
gently in plastic and freeze for 2 hours.
Brownies in a Jar Recipe - Classic Cocoa Recipe
Click
here for Happiness!You
are not a prisoner of your circumstances,
You
are the creator of your circumstances.
Do not handicap your children by making their lives easy
The
decision to have a child is to accept that your heart
will
forever walk about outside of your body.
by:
Katherine Hadley
Click on the Kitty above to visit our
figurines shop.
Horses, Cats, Dogs, Arctic, Aquatic,
all sizes, very realistic and wonderful gift ideas!
Above everything
else, Love one another
HSUS MySpace Page | Stop Puppy Mills Website
Top
Secret Recipes on the Web
A Daily Checklist/Reminder for the Spiritual Side of You!!!
STALLION STATION
Mound, MN 55364
(952) 472-1438
E-Mail
| Home