2 lbs. cooked ground beef or turkey
1 thick slice of bread, soaked in 1 cup milk
2 medium onions, diced
1 Tbsp sugar
2 eggs
2 Tbsp curry powder (I use Rajah brand, but I'm sure any would work
2 Tbsp vinegar (whatever kind you prefer)
2 Tbsp butter
1 tsp salt
1/2 cup raisins (optional)
Fry onion in butter until translucent. Add curry powder, salt, sugar, vinegar, raisins, and meat.
Drain milk from bread and save milk. Mash bread with fork and add to meat mixture. Add 1 egg, slightly beaten. Mix well. Place mixture in a greased pie or baking dish (I usually divide into two smaller pans since it serves 6 and our family is still small). Beat remaining egg with leftover milk. Pour on top of meat mixture. Bake at 350 for 40-45 minutes. Serve over rice and garnish with tomatoes.
Posted by Sara P.
Friday, September 26, 2008
Chocolate Mousse Brownie Dessert
Ingredients:
1 pkg. brownie mix
1/3 c. vegetable oil
5 eggs
1 bag (16 oz) semi-sweet chocolate chips
1/3 c. sugar
3/4 c. whipping cream
1/4 c. water
Heat oven to 350 degrees. Grease 13x9 or 10x3.
Stir brownie mix, water, oil, and 2 eggs into medium bowl until well-blended. Spread batter in pan.
Heat whipping cream and chocolate chips in 2-qt. saucepan over medium heat, stirring constantly until chocolate is melted and moisture is smooth. Cool slightly.
Beat 3 eggs and sugar on medium speed until foamy. Stir in chocolate mixture. Pour evenly over batter.
Bake in pan about 45 minutes to 1 hour or until topping is set. Cool completely, or about 1 hour. Refrigerate until chilled.
By: Nathalie Beeston
1 pkg. brownie mix
1/3 c. vegetable oil
5 eggs
1 bag (16 oz) semi-sweet chocolate chips
1/3 c. sugar
3/4 c. whipping cream
1/4 c. water
Heat oven to 350 degrees. Grease 13x9 or 10x3.
Stir brownie mix, water, oil, and 2 eggs into medium bowl until well-blended. Spread batter in pan.
Heat whipping cream and chocolate chips in 2-qt. saucepan over medium heat, stirring constantly until chocolate is melted and moisture is smooth. Cool slightly.
Beat 3 eggs and sugar on medium speed until foamy. Stir in chocolate mixture. Pour evenly over batter.
Bake in pan about 45 minutes to 1 hour or until topping is set. Cool completely, or about 1 hour. Refrigerate until chilled.
By: Nathalie Beeston
Thursday, September 25, 2008
Chocolate Chip Pound Cake
1 (18.25 oz) yellow cake mix (the kind that has the pudding in it)
1 (3.9 oz) package chocolate instant pudding
1/2 c. sugar
3/4 c. vegetable oil
3/4 c. water
4 large eggs
1 (8 oz) sour cream
1 (6 oz) package of semi sweet chocolate chips
Combine cake mi, pudding mix, and sugar. Get all of the lumps out. Add all other ingredient except chocolate chips and beat until smooth. Stir in the chocolate chips. Pour into a greased/floured 12 cup bunt pan. Bake at 350 for 1 hour (maybe a little less depending on your oven...mine was more like 50 min). Cool in pan for 10 minutes. Take out of the pan and cool completely. Sprinkle with powdered sugar.
1 (3.9 oz) package chocolate instant pudding
1/2 c. sugar
3/4 c. vegetable oil
3/4 c. water
4 large eggs
1 (8 oz) sour cream
1 (6 oz) package of semi sweet chocolate chips
Combine cake mi, pudding mix, and sugar. Get all of the lumps out. Add all other ingredient except chocolate chips and beat until smooth. Stir in the chocolate chips. Pour into a greased/floured 12 cup bunt pan. Bake at 350 for 1 hour (maybe a little less depending on your oven...mine was more like 50 min). Cool in pan for 10 minutes. Take out of the pan and cool completely. Sprinkle with powdered sugar.
Sunday, September 7, 2008
Rainbow Jello aka birthday jello
6 different flavors Jello (small packages)
1 pt. (large) sour cream
Dissolve one package jello with 1 cup boiling water. Stir until Jello dissolves completely . To 1/3 cup sour cream, add 1/2 cup of Jello mixture. Pour this Jello/sour cream mixture into 9 x 13 inch glass pan. Chill for 20 minutes, making sure the pan is level (kids paperback books work well to help level pan). To remaining jello, add 3 Tbsp. cold water and pour over chilled and firm cream mixture. Chill 20 minutes. Repeat with 5 remaining jello flavors, alternating the cloudy cream mixture with the clear jello mixture. Some of my favorite flavors (and funnest colors) are blackberry, peach, lemon, watermelon, berry blue and lime. For birthdays, I let my kids pick their own jello flavors. We have had some interesting combinations!
Shauni F.
1 pt. (large) sour cream
Dissolve one package jello with 1 cup boiling water. Stir until Jello dissolves completely . To 1/3 cup sour cream, add 1/2 cup of Jello mixture. Pour this Jello/sour cream mixture into 9 x 13 inch glass pan. Chill for 20 minutes, making sure the pan is level (kids paperback books work well to help level pan). To remaining jello, add 3 Tbsp. cold water and pour over chilled and firm cream mixture. Chill 20 minutes. Repeat with 5 remaining jello flavors, alternating the cloudy cream mixture with the clear jello mixture. Some of my favorite flavors (and funnest colors) are blackberry, peach, lemon, watermelon, berry blue and lime. For birthdays, I let my kids pick their own jello flavors. We have had some interesting combinations!
Shauni F.
Thursday, September 4, 2008
Brigadeiros- Brazilian Dessert
...Don't even try to pronounce them. Just eat and smile!
INGREDIENTS:
1 can (14 oz) sweetened condensed milk-( if you get the fat free kind- shame on you- I cannot guarantee the results.)
2 tablespoon margarine
4 tablespoon Nestle Quick (or whatever brand) cocoa powder. *Not baking cocoa, but the chocolate milk kind)
PREPARE:
Cook over medium-hi heat, stir vigorously the sweetened condensed milk, margarine and cocoa powder. It will start to boil. Turn it down to med-lo and keep stirring.
Cook and stir the mixture until it thickens enough to show the pan bottom during stirring (about 5-8 minutes). *Tip- you'll know it's done when you tilt the pan, and it all slides down together without sticking to the bottom.
Pour the mixture in a greased dish and let it cool to room temperature. Take small amounts of the mixture with a teaspoon and make 1 ½ inch balls. (grease your hands with pam or butter, it is a sticky job)
Roll the balls over chocolate sprinkles to decorate and place in little candy cups, or whatever you wanna call them.
Please note: If the balls don't hold the shape and flat down like coins, it means that you did not cook enough. Darn! I guess you'll just have to eat it by the spoonfuls, or dip fruit in it and hope it works out better next time.
SERVING SIZE: 40 candies.
INGREDIENTS:
1 can (14 oz) sweetened condensed milk-( if you get the fat free kind- shame on you- I cannot guarantee the results.)
2 tablespoon margarine
4 tablespoon Nestle Quick (or whatever brand) cocoa powder. *Not baking cocoa, but the chocolate milk kind)
PREPARE:
Cook over medium-hi heat, stir vigorously the sweetened condensed milk, margarine and cocoa powder. It will start to boil. Turn it down to med-lo and keep stirring.
Cook and stir the mixture until it thickens enough to show the pan bottom during stirring (about 5-8 minutes). *Tip- you'll know it's done when you tilt the pan, and it all slides down together without sticking to the bottom.
Pour the mixture in a greased dish and let it cool to room temperature. Take small amounts of the mixture with a teaspoon and make 1 ½ inch balls. (grease your hands with pam or butter, it is a sticky job)
Roll the balls over chocolate sprinkles to decorate and place in little candy cups, or whatever you wanna call them.
Please note: If the balls don't hold the shape and flat down like coins, it means that you did not cook enough. Darn! I guess you'll just have to eat it by the spoonfuls, or dip fruit in it and hope it works out better next time.
SERVING SIZE: 40 candies.
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