Recipes from Banbury
Fair
www.banburyfair.com
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to view the recipie:
1/2 cup salad
oil
1/4 cup vinegar
1/4 cup sugar
2 teaspoons minced onion
1/2 teaspoon salt
1/8 teaspoon paprika
1 head of lettuce
1 (11-ounce) can Mandarin oranges, drained
1 (2.8-ounce) can fried onions
1 avocado, sliced
With a whisk,
combine oil, vinegar, surgar, minced onion, salt and paprika
together. Place lettuce and oranges in a large salad bowl. Right
before serving, add the fried, onions and sliced avocado on top.
Pour dressing over and serve
Note: I like to prepare and slice the avocado right before
serving, so it is fresh and has not begun to turn brown.
Makes 2
cups
You'll also love it served with beef, fish, shrimp, or tortilla
chips:
2 ripe mangoes
(about 1 pound), peeled and diced*
1 medium-size red bell pepper, diced
1 jalapeno pepper, seeded and diced
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 small red onion, chopped
2 tablespoons honey
1 tablespoon fresh lime juice
1/4 teaspoon ground red pepper
1/4 teaspoon salt
STIR together
all ingredients; cover and chill at least 2 hours.
Prep: 25 min., Chill: 2 hrs.
*1 (26-ounce) jar refrigerated mango slices may be substituted.
Makes 12 cups
If you don't drink alcohol, the recipe will taste just as good
without the rum.
3 cups cranberry
juice cocktail
2 cups pineapple juice
2 cups orange juice
1 (1-liter) bottle ginger ale, chilled
3/4 to 1 cup light rum
Garnish: 1 star fruit, cut into 1/4 - inch slices
Combine first 3 ingredients
in a large bowl, and chill up to 8 hours, if desired. Stir ginger
ale and rum into juice mixture just before serving. Serve over
ice; garnish, if desired. Prep: 5 min.
-Kay Lewis -
Birmingham, Alabama
Makes 6 to 8
servings
Prep: 25 min.
This can be easily halved for a weeknight side dish. Serve chilled
or at room temperature.
2 large cucumbers
1 cup soy sauce
1/2 cup coconut milk
1/2 cup rice wine vinegar
1/2 cup chunky peanut butter
4 garlic cloves, minced
1 teaspoon sesame oil
1/2 to 1 teaspoon dried crushed red pepper
1/2 teaspoon salt
1 (16-ounce) package soba noodles or angel hair pasta, cooked
1 (8-ounce) package shredded fresh carrot
6 green onions, cut diagonally into 1 1/2-inch pieces
Peel cucumbers; cut in half
length-wise, removing and discarding seeds. Cut cucumber halves
into half-moon-shaped slices.
Wisk together soy sauce and
next 7 ingredients in a large bowl; add cucumber, pasta, carrot,
and onions, tossing to coat. Cover and chill 8 hours, if desired.
|
Great Lakes German
Potato Salad |
8 medium-sized
potatoes, peeled
3/4 cup chopped onions
8 slices bacon, cut in 1-inch pieces
2 tablespoons flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
4 tablespoons sugar
1 cup water
1/2 cup vinegar
Dice potatoes
and cook in lightly salted water until tender. Drain and keep
warm. While potatoes are cooking, fry bacon until crisp. Remove
bacon and discard all but 3 tablespoons of drippings. Add onions
and cook until tender, about 5 minutes. Mix together dry ingredients.
Ass to onions and stir to blend. Add water and vinegar. Bring
to a boil until thickened. Pour over hot cooked potatoes. Add
bacon and toss gentlly. May be kept in oven at 200 degrees or
in crock pot on low setting. Serves approximately 8 people.
How to Make a
Steamship Float (Michigan)
2 pkgs strawberry
jellow
1/2 c Miracle Whip
12 oz. pkg. cran-orange sauce
1 1/2 c apple sauce
1 1/2 c boiling water
Desolve jellow
in water wisk in Miracle Whip till smooth!! Stir in Cran sauce
and apple sauce chill 4 hours
Easy to double,
and can be made in advance
2 cups cooked,
cubed chicken
1/2 teaspoon salt
1/8 teaspoon pepper
3 ounces cream cheese, softened
2 tablespoons milk
1 tablespoon minced onion
1 tablespoon pimiento
1 (8-ounce) can Pillsbury Crescent Dinner Rolls
1 tablesponn butter, melted
3/4 cup parmesan cheese or (crushed seasoned croutons)
1/2 (10 3/4-ounce) can cream of chicken or cream of celery soup
Blend first 7
ingredients. Separate rools inot 4 rectangles and seal perforations.
Spoon 1/2 cup chicken mixture into center of each rectangle.
Pull up corners and seal. Brush tops with melted butter. Dip
in croutons or sprinkle with parmesan cheese. Bake at 350 degrees
on ungreased cookie sheet 20-25 minutes, or until golden brown.
Heat soup, undiluted or thinned with a little milk, and spoon
over top of each puff. Serves 4.
Note: You may substitute crabmeat, shrimp, tuna, or your favorite
ground beef mixture for the chicken. You may also substitute
a cream sauce for the soup.
-Well Seasoned
(Tennessee)
prep: 22 minutes
/ cook: 10 minutes per batch
Buttering the tortillas makes these appetizers extracrisp and
flaky.
3 tablespoons
butter or margarine, softened
9 (8 - inch) flour tortillas
4 cups (16 ounces) shredded Monterey Jack cheese or Monterey
Jack cheese with peppers
12 slices bacon, cooked and crumbled
1 tomato, seeded and chopped
4 pickled jalapeno peppers, finely chopped
1 teaspoon ground cumin
2 1/4 cups salsa
Garnish: pickled jalapeno peppers
-spread butter
on 1 side of each tortilla. Place tortillas, buttered side down,
on ungreased baking sheets; set aside.
-combine cheese and next 4 ingredients; spoon evenly over half
of each tortilla (about 1/2 cup per tortilla). Fold tortillas
in half, pressing lightly.
- Bake at 400 degrees for 5 minutes; turn quesadillas, and bake
5 more minutes or until cheese melts and tortillas are lightly
browned. Cut quesadillas into wedges, if desired. Spoon salsa
over each quesadilla. Garnish, if desired. Serve warm. Yield:
9 serving.
Per serving:
Calories 455 Fat 27.8 g Cholesterol 58 mg Sodium 918mg
Makes 6 Servings
1/2 of a
12-ounce package fettuccine or linguine noodles
salad oil
1 bunch green onions
1/2 pound mushrooms
4 medium carrots, pared
3 celery stalks
1 teaspoon salt
2 tablespoons soy sauce
1. Prepare noodles
as label directs; drain and rinse with cold water. Place in large
bowl; toss with 2 tablespoons salad oil; set aside.
2. Cut green onions into 1-inch pieces. Thinly slice mushrooms.
Cut carrots and celery into matchstick-thin strips.
3. In large saucepan over high heat, cook vegetables in 3 tablespoons
hot oil until just tender, stirring constantly.
4. Spoon vegetables over noodles; add salt and soy sauce. Toss
gently.
Makes about 10
servings
1 8-ounce
package wide egg noodles
2 tablespoons butter or margarine
1 3 -ounce package cream cheese, at room temperature, cubed
2 cups of milk
3 large eggs
1/2 cup sugar
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
(Bing Cherry Sauce (recipe follows this one)
1. Prepare noodles
as label directs; drain. Return to cooking pan; stir in butter
or margarine until melted. Stir in cream cheese until well mixed.
2. Heat oven to 350 degrees F. Butter a 1 1/2 quart oval baking
dish or 12-by-8-inch baking dish.
3. In 4-cup measure or bowl, combine milk, eggs, sugar, lemon
peel, and vanilla. Stir into noodles; pour into baking dish.
Bake 40 minutes or until lightly browned on top and custard is
set when tested with a knife inserted 2 inches from edge of dish.
Remove to wire rack; cool 30 minutes before serving. Serve warm
with Bing Cherry Sauce.
Makes about 2
cups
1/3 cup sugar
1 tablespoon cornstarch
1/3 cup water
3 tablespoons brandy
1 pound sweet bing cherries, halved and pitted
1/4 teaspoon almond extract
1. In medium
saucepan, combine sugar and cornstarch. Stir in water and brandy.
Cook over medium heat, stirring constantly til thick. Stir in
cherries and almond cook just til heated.
1 Box Fat Free
Saltine Crackers
2 1/2 pkgs. (1 oz. each) dry Ranch Dressing Mix
Red Pepper Flakes (a few sprinkles)
1 1/4 cups Canola Oil
1. Place crackers
on sides in deep Tupperware container.
2. S[rinkle on dry dressing mix and pepper flakes. Gently
Shake.
3. Pour oil over crackers. Seal securely and gently shake.
4. Turn upside down and wait 15 minutes. Turn over. Repeat 4
times. Let sit overnite.
-Helan Barrick
1 can of black
beans - drained and rinsed
1 can of small red beans - drained and rinsed
1 can of white beans - drained and rinsed
1 medium onion chopped
1/4 cup chopped cilantro
1 medium jar of Pace salsa (mild)
1 can of corn drained
This ingredients
for this recipe can all be prepared the night ahead. We often
cut up the onions and saute the seeds and nuts and put them each
in a little baggie. Then when you are ready to serve it, toss
everything together. There are never any leftovers when we make
this salad.
Good lettuce
- we usually use a Romaine
Cooked bacon - crumbled, If you like bacon, use a lot
1/3 Cup sliced almonds
1/3 Cup sesame seeds - you can saute or toast them, but don't
have to
Green onion, sliced
Chow Mein noodles - about ½ of a large can
Dressing:
½ Cup oil
1/3 Cup sugar
2 TB white vinegar
1 tsp. Garlic salt
¼ tsp pepper
1 Cup white sugar
1 tsp. soda
½ Cup brown sugar
1 tsp. baking powder
1 Cup shortening (I use butter)
2 tsp. cinnamon
2 eggs
2 Cups sliced apples
2 ½ Cups flour
1 Cup buttermilk
Cream sugar and
butter. Add eggs. Beat in sifted dry ingredients: mix in buttermilk.
Fold in apples. Then sprinkle topping on batter and bake at 325
for 40-45 minutes.
TOPPING
½ Cup white sugar
½ Cup chopped nutmeats
½ tsp. Cinnamon
Mix all together
|
Sandy's Chicken and
Broccoli Casserole |
This is a great
recipe for company and can be put together the night before and
refrigerated.
1 Box Chicken
Rice-A-Roni
1 Cup cooked chicken ( I use Tyson diced chicken breast in a
red box. I use 1 ½ boxes)
10 oz. Frozen broccoli, thawed
1 Cup cheddar cheese
1 Can Cream of
Chicken Soup
1 Cup milk
1 Stick butter or margarine.
Stovetop Cornbread
Stuffing Mix
1 Stick butter
Prepare rice
as directed on box. Layer first 4 ingredients in a 9 x 13 pan.
Heat together soup, milk and butter. Pour over other ingredients.
In a frying pan,
melt the other stick of butter and saute the Stovetop Stuffing
for just a couple of minutes. Spread this on the top of the casserole.
Bake at 350 degrees
for about an hour.
3-4 boneless chicken breasts
1/2 bottle of Frank's hot buffalo wing sauce (only one size -
Cub Food has it)
1/2 bottle of Ranch dressing (the regular size)
1-8oz. package of cream cheese
2 cup package of shredded mild cheddar cheese
Boil chicken for 15-20 minutes (until it is cooked and shredable).
Layer it on the bottom of a greased 9X13 baking dish. Pour the
1/2 bottle of hot sauce over the chicken. Take the ranch dressing
and cream cheese and melt it in a sauce pan on the stove. Pour
it over the top. Cover with the cheddar cheese. Bake for 30 minutes
in the oven at 350 degrees.
Enjoy!!
