Kat Food

Things we like to eat.

Random

  • Chilly Cherry Salad

    1 can cherry pie filling
    8 oz container whipped topping
    20 oz can pineapple tidbits, drained
    14 oz can sweetened condensed milk
    1/2 c chopped pecans

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  • Pastry Crust

    1 c. all purpose flour
    1/2 tsp. salt
    1/4 c. plus 2 Tbs. shortening

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  • Mushroom-Goat Cheese Pan Sauce

    1/4 cup canned low-sodium chicken broth
    1/4 cup full-bodied red wine
    1/2 pound mushrooms, stems removed and discarded, caps sliced thin
    2 tablespoons fresh goat cheese
    2 tablespoons minced fresh parsley leaves

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  • Pepper Cheese Pasta Sauce

    .9 to 1 1/4 oz pak hollandaise sauce mix
    7 oz jar roasted sweet peppers, drained and chopped
    2 t white wine Worcestershire sauce
    1/2 c shredded Monterey Jack cheese with jalapeno peppers
    Hot cooked pasta

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  • Almond Tartlets

    For the sweet pastry:
    1 cup granulated sugar
    1 cup (2 sticks) cold butter, cut into small cubes
    1 egg
    3 cups all-purpose flour
    For the filling:
    1/2 cup granulated sugar
    1/2 cup (1 stick) unsalted butter, at room temperature
    2 eggs, lightly whisked
    3/4 cup finely ground almonds
    1/4 cup all-purpose flour
    4 drops almond extract
    1/4 cup red plum jam
    12 almonds
    1/4 cup clear apricot jam

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  • Tasty Taco Chicken

    1 broiler fryer chicken, cut in parts
    1 small onion, grated
    8 oz. Spanish style tomato sauce
    4 oz. taco sauce
    1/4 c. molasses
    2 Tbs. vinegar
    1 Tb. cooking oil
    1 tsp. salt
    1/2 tsp. oregano
    1/8 tsp. pepper

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  • Mexican Chicken

    3 c. chicken cooked and cubed
    1 c. sour cream
    1 Tb. lime juice
    1 jalapeno pepper minced
    3 green onions minced
    1 tsp. cumin
    1 lb. fillo leaves
    1/2 c. melted butter

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  • Kate’s Coconut Cake

    For the cake:
    2 1/2 cups cake flour or soft wheat all-purpose flour, such as White Lily
    1 tablespoon baking powder
    1 teaspoon salt
    1 1/2 cups granulated sugar
    3/4 cup (1 1/2 sticks) butter, at room temperature
    2 large eggs
    1 teaspoon vanilla extract
    1 cup fresh coconut liquid (or light unsweetened coconut milk) or all-purpose milk (see note)
    For the icing:
    3 egg whites, beaten only until they begin to hold soft peaks
    2 cups granulated sugar
    Meat of one fresh coconut, ground or grated
    or 18 ounces frozen fresh (not sweetened) coconut
    1 cup fresh coconut liquid
    (see note)

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  • Parslied New Potatoes

    2 lbs small red potatoes, unpeeled
    2 1/2 Tbs. unsalted butter, melted
    2 Tbs. chopped fresh parsley
    1 tsp. fresh lemon juice
    1/2 tsp. coarse salt
    Freshly ground black pepper

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  • Chicken Delight

    6 boneless, skinless chicken breasts
    15 oz. can tomato sauce
    14. 5 oz. can chicken broth
    1 1/2 c. uncooked long grain rice
    4 oz. can sliced mushrooms, drained
    1/2 c. each chopped onion & green bell pepper
    1 Tb. chopped parsley
    1/4 tsp. each garlic powder & pepper
    1 c. shredded Cheddar cheese

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