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Saturday's Supper Menu
Please keep all menu's for Saturday under this one. We have one for every night coming yet.
So far there has been some good ideas posted.
Thanks!! everyone.
Janet/Marge/Megan/Al & Rita
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With Fall Coming New Ingredient Pumpkins
I know we have alot of great pumpkin recipes out there, so let's see what we can come up with and post under this thread this coming week.
We can't wait to see.
Janet/Marge/Megan/Al
Sour Cream Cake
1/2 lb butter softened room temp
6 eggs separated
3 cups sugar
3 cups sifted flour
1/4 tsp baking soda
1 cup sour cream
1 tsp vanilla
1 tsp almond, or butter, or lemon, or any one flavor of your choice
Grease and flour bundt pan.
Pre-heat oven to 325
Beat egg yolks, sugar, and butter until creamy.
With beater on low speed, add sifted dry ingred alternating with sour cream after each add, then add the rest of the ingred, except the egg whites then
In a separate bowl, beat egg whites until stiff not dry.
Fold the stiff egg whites into blended ingred. & pour into prepared bundt pan and bake for 1 hr15 min
DO NOT OPEN THE OVEN DURING THE BAKING PROCESS
6 eggs separated
3 cups sugar
3 cups sifted flour
1/4 tsp baking soda
1 cup sour cream
1 tsp vanilla
1 tsp almond, or butter, or lemon, or any one flavor of your choice
Grease and flour bundt pan.
Pre-heat oven to 325
Beat egg yolks, sugar, and butter until creamy.
With beater on low speed, add sifted dry ingred alternating with sour cream after each add, then add the rest of the ingred, except the egg whites then
In a separate bowl, beat egg whites until stiff not dry.
Fold the stiff egg whites into blended ingred. & pour into prepared bundt pan and bake for 1 hr15 min
DO NOT OPEN THE OVEN DURING THE BAKING PROCESS
Skillet Steak and Corn
1 pound boneless round steak, cut into strips
1 medium onion, cut into 1/4 inch wedges
1/2 tsp dried thyme
2 Tbs. vegetable oil
3/4 cup red wine or beef broth
1 can (14 oz.) diced tomatoes, undrained
2 cans (11 oz each) Mexicorn, drained
Hot cooked rice
In a skillet or wok over medium-high heat, brown steak, onion and thyme in oil. Add wine or broth; simmer for 10 minutes or until liquid has evaporated. Stir in tomatoes; cover and simmer 15 minutes longer. Add corn; heat through. Serve over rice.
1 medium onion, cut into 1/4 inch wedges
1/2 tsp dried thyme
2 Tbs. vegetable oil
3/4 cup red wine or beef broth
1 can (14 oz.) diced tomatoes, undrained
2 cans (11 oz each) Mexicorn, drained
Hot cooked rice
In a skillet or wok over medium-high heat, brown steak, onion and thyme in oil. Add wine or broth; simmer for 10 minutes or until liquid has evaporated. Stir in tomatoes; cover and simmer 15 minutes longer. Add corn; heat through. Serve over rice.
Quick & Easy Cheesy Eggplant Pizza
This veggie pizza is soooooooo good.
16 oz. frozen fully cooked breaded eggplant cutlets
14 oz. prebaked pizza crust(e.g. Boboli
1 container(5.2oz.) garlic and roasted red peppers Boursin
3 plum tomatoes, cut into wedges(i cut into small circles)
1-1/2 c. shredded mozzarella cheese
2 tbsp. thinly sliced basil leaves
Position racks in upper and lower thirds of the oven;preheat to 450*F. Place eggplant on baking sheet; bake on upper rack until hot and crisp, about 15 to 20 minutes. Place crust on lower rack during last 10 minutes of the eggplant cooking time. Spread 2/3 of the Boursin over crust. Cut eggplant in half crosswise. Arrange eggplant and tomatoes on crust. Dot with remaining Boursin. Top with mozzarella. Bake on top rack until cheese is melted, about 10 minutes. Sprinkle with chopped basil. Serves 4 to 6 .
16 oz. frozen fully cooked breaded eggplant cutlets
14 oz. prebaked pizza crust(e.g. Boboli
1 container(5.2oz.) garlic and roasted red peppers Boursin
3 plum tomatoes, cut into wedges(i cut into small circles)
1-1/2 c. shredded mozzarella cheese
2 tbsp. thinly sliced basil leaves
Position racks in upper and lower thirds of the oven;preheat to 450*F. Place eggplant on baking sheet; bake on upper rack until hot and crisp, about 15 to 20 minutes. Place crust on lower rack during last 10 minutes of the eggplant cooking time. Spread 2/3 of the Boursin over crust. Cut eggplant in half crosswise. Arrange eggplant and tomatoes on crust. Dot with remaining Boursin. Top with mozzarella. Bake on top rack until cheese is melted, about 10 minutes. Sprinkle with chopped basil. Serves 4 to 6 .
Mini Berry Cheesecakes
These are so rich with creamy goodness. And half the calories. Each one is 9 grams Fat....245 calories in opposed to regular which is 534 calories and 36 grams fat.
16(2-1/2 round) gingersnaps
1 tbsp. lemon juice
1 env. (1/4 oz.) unflavored gelatin
2 pks. (8 oz., each)1/3 less fat cream cheese, room temp.
1 can (14 oz. ) fat-free sweetened condensed milk
1 tsp. grated lemon zest
8 oz. lite cool whip, thawed
1 container(6oz.) raspberries
1 container(4.4oz.) blueberries
16 halved strawberries
Line 16 muffin cups with cupcake liners. Place 1 gingersnap in the bottom of each one. In a small microwave -safe bowl, combine lemon juice and 2 tablespoons water. Sprinkle with gelatin; let stand until
softened , about 5 minutes. Microwave in 10 second intervals , stirring, until dissolved; set aside. At high speed, beat cream cheese until fluffy; beat in milk. At low speed , gradually beat in gelatin mixture until combined. Fold in zest and 1 cup cool whip. Divide among muffin cups. Cover; refrigerate until firm, at least 8 hours or overnight. Before serving , top with remaining cool whip and berries. Serves 16.
16(2-1/2 round) gingersnaps
1 tbsp. lemon juice
1 env. (1/4 oz.) unflavored gelatin
2 pks. (8 oz., each)1/3 less fat cream cheese, room temp.
1 can (14 oz. ) fat-free sweetened condensed milk
1 tsp. grated lemon zest
8 oz. lite cool whip, thawed
1 container(6oz.) raspberries
1 container(4.4oz.) blueberries
16 halved strawberries
Line 16 muffin cups with cupcake liners. Place 1 gingersnap in the bottom of each one. In a small microwave -safe bowl, combine lemon juice and 2 tablespoons water. Sprinkle with gelatin; let stand until
softened , about 5 minutes. Microwave in 10 second intervals , stirring, until dissolved; set aside. At high speed, beat cream cheese until fluffy; beat in milk. At low speed , gradually beat in gelatin mixture until combined. Fold in zest and 1 cup cool whip. Divide among muffin cups. Cover; refrigerate until firm, at least 8 hours or overnight. Before serving , top with remaining cool whip and berries. Serves 16.
Fast Baked Fish
1 1/4 pounds fish fillets*
1 tsp seasoned salt
Pepper to taste
Paprika, optional
3 Tbs. butter, melted
Place fish in a greased 11 x 7" baking dish. Sprinkle with seasoned salt, pepper and paprika. Drizzle with butter. Cover and bake at 400 for 15-20 minutes or until fish flakes easily with a fork.
*Orange roughy, haddock, trout or walleye would work well.
1 tsp seasoned salt
Pepper to taste
Paprika, optional
3 Tbs. butter, melted
Place fish in a greased 11 x 7" baking dish. Sprinkle with seasoned salt, pepper and paprika. Drizzle with butter. Cover and bake at 400 for 15-20 minutes or until fish flakes easily with a fork.
*Orange roughy, haddock, trout or walleye would work well.
Pecan Chocolate Pie
1 cup sugar
1/2 cup flour
2 eggs
1/2 cup butter, melted
3/4 cup semi-sweet chocolate chips
1/2 cup chopped pecans
1 unbaked pastry shell (9")
3/4 cup whipping cream, whipped
2 Tbs miniature semi-sweet chocolate chips
In a mixing bowl, combine sugar, flour and eggs. Add butter; mix well. Fold in chocolate chips and pecans. Pour into pastry shell. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out with moist crumbs and edges begin to crack. Cool on a wire rack. Garnish with whipped cream and miniature chips. Store in refrigerator.
1/2 cup flour
2 eggs
1/2 cup butter, melted
3/4 cup semi-sweet chocolate chips
1/2 cup chopped pecans
1 unbaked pastry shell (9")
3/4 cup whipping cream, whipped
2 Tbs miniature semi-sweet chocolate chips
In a mixing bowl, combine sugar, flour and eggs. Add butter; mix well. Fold in chocolate chips and pecans. Pour into pastry shell. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out with moist crumbs and edges begin to crack. Cool on a wire rack. Garnish with whipped cream and miniature chips. Store in refrigerator.
Banana Split
Serves 4
Bananas
2/3 cup, packed brown sugar
1/2 cup unsalted butter
1/2 teaspoon ground cinnamon
1/4 cup dark rum
2/3 cup heavy cream
1 tablespoon vanilla extract
4 bananas, peeled and split lengthwise
Toppings
12 one-ounce scoops vanilla ice cream, pre-scooped and frozen
1 cup chocolate sauce
1 cup strawberry purée
1 cup pineapple purée
1 1/4 cups heavy cream, whipped to stiff peaks (without sugar)
1 cup slivered almonds, toasted
4 maraschino cherries with stem
Directions:
1. In a 10-inch sauté pan over low heat, combine the brown sugar, butter, and cinnamon, stirring until the sugar is dissolved, about 5 minutes.
2. Carefully stir in the rum and cook until the mixture is hot enough to flame off the alcohol: Tilt the pan, allowing the gas flame to ignite the mixture. Alternatively, if you have an electric stove, light a match and tip the pan towards the match until the mixture ignites. Allow the flames to burn out without stirring the mixture.
3. Add the cream and vanilla extract, stir to combine, and simmer over low heat to a sauce-like consistency, 3 to 4 minutes.
4. Add the split bananas and cook in the sauce until soft and beginning to brown, 3 to 4 minutes.
5. Transfer the bananas and sauce to 4 serving dishes. Arrange 3 scoops of ice cream on top of each dish of bananas. Top one scoop of ice cream with chocolate sauce, another with strawberry purée, and the third with pineapple purée. Top each serving with whipped cream, almonds, and a maraschino cherry.
Bananas
2/3 cup, packed brown sugar
1/2 cup unsalted butter
1/2 teaspoon ground cinnamon
1/4 cup dark rum
2/3 cup heavy cream
1 tablespoon vanilla extract
4 bananas, peeled and split lengthwise
Toppings
12 one-ounce scoops vanilla ice cream, pre-scooped and frozen
1 cup chocolate sauce
1 cup strawberry purée
1 cup pineapple purée
1 1/4 cups heavy cream, whipped to stiff peaks (without sugar)
1 cup slivered almonds, toasted
4 maraschino cherries with stem
Directions:
1. In a 10-inch sauté pan over low heat, combine the brown sugar, butter, and cinnamon, stirring until the sugar is dissolved, about 5 minutes.
2. Carefully stir in the rum and cook until the mixture is hot enough to flame off the alcohol: Tilt the pan, allowing the gas flame to ignite the mixture. Alternatively, if you have an electric stove, light a match and tip the pan towards the match until the mixture ignites. Allow the flames to burn out without stirring the mixture.
3. Add the cream and vanilla extract, stir to combine, and simmer over low heat to a sauce-like consistency, 3 to 4 minutes.
4. Add the split bananas and cook in the sauce until soft and beginning to brown, 3 to 4 minutes.
5. Transfer the bananas and sauce to 4 serving dishes. Arrange 3 scoops of ice cream on top of each dish of bananas. Top one scoop of ice cream with chocolate sauce, another with strawberry purée, and the third with pineapple purée. Top each serving with whipped cream, almonds, and a maraschino cherry.
