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Post by Activities Director on Mar 13, 2010 10:28:36 GMT -5
Good for using canned tuna without mayonnaise.
Ingredients:
2 Tbsp. extra virgin olive oil 2 small lemons (squeeze zest and juice) 3 tsp. minced fresh garlic 1/3 cup drained and julienne cut (rehydrate in hot water), sun-dried tomatoes 1/4 cup cold butter cut into pieces 2 Tbsp. chopped fresh Italian parsley 1 Tbsp. chopped fresh oregano 1 can Tuna 1/2 pound cooked according to package directions, fettuccine 3 Tbsp. toasted pine nuts Grated Parmesan cheese Chopped fresh basil Directions:
In large skillet, in hot oil, saute garlic. Add tomatoes and lemon juice; saute 1 minute longer. Add cold butter, lemon zest, parsley and oregano.
Stir until butter has melted and mixture has thickened slightly; remove from heat. Gently fold in Chicken of the Sea Tuna.
Pour tuna lemon mixture over fettuccine; gently toss until cooked. Sprinkle with pine nuts, Parmesan cheese and fresh basil.
Makes 2 to 4 servings.
Servings: 4 Time: 10 Minutes Preparation Time 25 Minutes Cooking Time
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Post by Activities Director on Mar 11, 2010 10:52:10 GMT -5
INGREDIENTS 1 pound (2-½ cups) large, dry lima beans 6 cups water ¼ pound salt pork 1 medium onion, sliced 2 teaspoons salt ½ teaspoon dry mustard 1 tablespoon vinegar 1/3 cup dark molasses 1/3 cup chili sauce
Rinse beans; soak in 6 cups water overnight. Do not drain.
Cover; simmer over low heat until just tender, about 30 minutes. (Do not boil). Drain, reserving bean liquid.
Cut salt pork in half; grind or finely chop one piece, score the other piece.
Combine lima beans, 2 cups hot bean liquid, ground pork, onion, salt, dry mustard, vinegar, molasses, and chili sauce.
Pour into 2-quart bean pot or casserole. Top with salt pork slice.
Cover and bake in slow oven, 300 degrees, for 2-½ hours, uncovering last 30 minutes. (If necessary, add more hot bean liquid or hot water during baking).
Makes 8 servings
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Post by Activities Director on Mar 9, 2010 15:32:54 GMT -5
INGREDIENTS CRUST
¾ cup Graham cracker crumbs ½ cup slivered almonds, toasted and chopped fine ¼ cup brown sugar, firmly packed ¼ cup unsalted butter, melted
CAKE
24 ounces cream cheese, softened 14 ounce can sweetened condensed milk, not evaporated 3 eggs 1 teaspoon almond extract
TOPPING
1/3 cup dark brown sugar, firmly packed 1/3 cup whipping cream ½ cup slivered almonds, toasted and chopped
Preheat oven to 425 degrees.
CRUST - Combine crumbs, nuts, sugar and butter; press firmly on bottom of 9-inch springform pan.
CAKE - In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and extract. Blend well. Pour into pan. Bake at 425 degrees for 10 minutes, then at 300 degrees for 1 hour. Cool slightly.
Top with Almond Praline topping and chill.
TOPPING - In a small saucepan, combine sugar and cream. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in almonds.
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Post by Activities Director on Mar 8, 2010 11:09:46 GMT -5
RECIPE Classic Irish Soda Bread Amount Measure Ingredient -- Preparation Method
4 cups Flour 4 teaspoons Baking Powder 1 cup Sugar 1/2 teaspoon Salt 1 teaspoon Caraway Seeds 1 1/2 cups Raisins 2 Eggs -- beaten 1 cup Butter or Margarine -- melted 1 cup Milk
Preheat oven to 350oF. Lightly grease a loaf pan. Place raisins and caraway seeds in a large bowl. Sift together flour, baking soda, sugar and salt. Pour sifted mixture over raisins. Add butter, eggs and milk to the bowl; mix well. Mold dough into a loaf shape on a floured board. Place dough in greased pan and bake for one hour, or until bread tests done.
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Post by Activities Director on Mar 7, 2010 14:07:18 GMT -5
Banana Muffin Recipe for Jumbo Muffins
2 1/4 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt
2 1/4 cups ripe mashed banana 1/2 cup granulated sugar 1/2 cup sour cream (not low fat) 1/4 cup vegetable oil 3 large egg yolks 1 teaspoon vanilla extract
1 cup pecan or walnut pieces
Preheat the oven to 400 degrees.
Mix the flour, baking powder, baking soda, and salt together in a large bowl. In another bowl, mix the mashed banana, sugar, sour cream, vegetable oil, egg yolks, and vanilla together. Add wet ingredients to the dry and stir just until the ingredients are mixed well. Fold in the nuts. Fill the well-greased tins nearly full. Use all the batter for six jumbo muffins. Sprinkle on the optional streusel topping. Bake for 8 minutes at 400 degrees. Reduce the temperature to 350 degrees and bake for another 12 to 15 minutes or until done. Let sit for five minutes and remove the muffins from the pan to a rack to cool. Streusel Topping
1/3 cup walnut or pecan pieces 1/3 cup brown sugar 2 tablespoons all-purpose flour 1/2 teaspoon cinnamon 2 tablespoons butter, melted
To make the streusel topping, combine all the ingredients and stir until well combined and crumbly. Sprinkle over the muffins before baking.
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Post by Activities Director on Mar 5, 2010 13:54:26 GMT -5
Apple Roll
1/3 cup - milk 1 tbsp - sugar 1/2 tsp - salt 4 tsp - baking powder 1 - egg 3 tbsp - shortening 2 cups - flour 4 to 6 - apples (chopped)
Syrup: 1 tbsp - flour 1/2 tsp - salt 1 tbsp - butter 1 1/2 cups - sugar 1 cup - boiling water
Make a soft dough. Roll, then spread with some oleo. Sprinkle with cinnamon, brown sugar, and apples. Roll up, slice and put into loaf pan. Pour cooked syrup over it. Bake at 400 for 45 minutes. Serve warm with milk or ice cream.
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Post by Activities Director on Feb 25, 2010 11:29:28 GMT -5
5 MINUTE CHOCOLATE MUG CAKE 4 tablespoons flour 4 tablespoons sugar 2 tablespoons cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips (optional) A small splash of vanilla extract 1 large coffee mug (MicroSafe) spray mug with non stick spray like Pam Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well.. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT ! (this can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
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Post by Activities Director on Feb 23, 2010 14:44:21 GMT -5
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Post by Activities Director on Feb 23, 2010 14:42:41 GMT -5
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Post by Activities Director on Feb 15, 2010 13:42:13 GMT -5
OK friends if you have seen the movie Julie and Julia you will appreciate this gals site. She has taken a slow cooker book and started posting the recipes and results of each with an honest critique on each one. One by the way I have in my own collection. Wonderful site to slow cooker recipes. crockpot365.blogspot.com/
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Post by Activities Director on Sept 6, 2009 22:03:02 GMT -5
INGREDIENTS 3/4 cup sugar 2 tablespoons grated lemon peel 1/2 cup blueberry jam 5 tablespoons lemon juice, divided 5 cups quartered, hulled strawberries 4-1/2 cups blueberries 2-1/3 cups whipping cream, chilled, divided 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/3 teaspoon nutmeg
Preheat oven to 400 degrees.
Mix sugar and peel in a small bowl to make lemon sugar. Melt jam in a large skillet with 2 tablespoons water. Remove from heat. Mix in 5 tablespoons lemon sugar, 2 tablespoons lemon juice, then the berries. Set aside.
Combine 1 cup whipping cream, 2 tablespoons lemon sugar, and 1 tablespoon lemon juice in medium bowl and whip. Cover and chill.
Mix flour, baking powder, salt, nutmeg, and 1/3 cup lemon sugar in large bowl. Quickly mix in remaining 1-1/2 cups cream and 2 tablespoons lemon juice until dough comes together. Drop dough by rounded 1/3 cupfuls in 6 mounds on an ungreased baking sheet. Spinkle dough with remaining lemon sugar.Bake biscuits about 25 minutes or until golden brown. Cool slightly on rack. Split biscuits and fill with berries and cream.
Makes 6 servings
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Post by Activities Director on Sept 6, 2009 21:58:52 GMT -5
INGREDIENTS 1/2 cup butter, softened 1/3 cup sugar 1/4 teaspoon vanilla extract 1 cup all-purpose flour 1 (8-ounce) package cream cheese, softened 1/4 cup sugar 1 egg 1/2 teaspoon vanilla extract 1/3 cup sugar 1/2 teaspoon ground cinnamon 4 cups peeled, sliced cooking apples
Cream butter and 1/3 cup sugar; add 1/4 teaspoon vanilla, beating well. Add flour, beating well. Spread pastry in bottom and 2 inches up sides of a well-greased 9-inch springform pan. Set aside.
Combine cream cheese and 1/4 cup sugar in a medium bowl; beat until light and fluffy. Add egg and 1/2 teaspoon vanilla; beat well. Spread cream cheese mixture evenly over pastry.
Combine 1/3 cup sugar and cinnamon in a large bowl; stir well. Add apple slices, and toss gently to coat well. Arrange apple slices evenly over cream cheese mixture.
Bake at 450 degrees for 10 minutes. Reduce heat to 400 degrees, and bake 25 minutes. Let cool completely. Carefully remove sides of springform pan before serving.
Makes one 9-inch tart
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Post by Activities Director on Mar 27, 2009 15:15:23 GMT -5
superstitionsunrise.com/Our Superstition Sunrise is a Five Star (*****) Resort which offers over 45,000 square feet of the finest Recreation Complex for organized gatherings, social events or relaxed leisurely visits as demonstrated in our photo gallery. Whether you are reading in the quiet library, checking your e-mail in the comfort of your own RV or dancing in the grand ballroom, it’s bound to be a memorable life experience. Arizona's finest 5 star RV Resorts. superstitionsunrise.com/
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Welcome
Mar 26, 2009 20:56:51 GMT -5
Post by Activities Director on Mar 26, 2009 20:56:51 GMT -5
Welcome and good morning From Superstition Sunrise Staff.
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