Kat Food

Things we like to eat.

Random

  • Holiday Muffins

    2 c. unbleached flour
    1/4 c. sugar
    1 Tb. baking powder
    1/2 tsp. baking soda
    1/4 tsp. salt
    3/4 tsp. nutmeg
    1 c. buttermilk
    2 Tbs. water
    2 Tbs. corn-oil oleo, melted
    3 egg whites
    2 Tbs. apple juice concentrate, thawed
    1 1/2 tsp. vanilla

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  • Georgia Peanut-Pecan Chocolate Torte

    1 c peanuts, toasted, skin removed
    1 c. pecans, toasted & chopped
    1 c. brown sugar
    1/4 tsp. nutmeg
    2 oz. chilled unsalted butter, cubed
    Filling:
    2 oz. unsweetened chocolate
    1 1/2 oz. unsalted butter, scant 1/2 stick
    3 3/4 c. sugar
    1 c. light corn syrup
    3 extra large eggs
    2 tsps. vanilla
    1/2 c. peanuts, chopped
    1/2 c. pecans, chopped

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  • Tom’s Onion Casserole

    4 medium Vidalia onions, sliced 1/4″ thick
    12 saltine crackers, crushed
    4 oz. margarine, plus 1 Tb. for greasing
    1 can cream of mushroom soup
    2 eggs
    1/2 to 3/4 c. milk
    1 c. shredded sharp Cheddar cheese

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  • Caramel Cake

    Cake:
    2 1/2 c. all purpose flour
    3/4 tsp. baking soda
    3/4 tsp. salt
    1 c. butter, softened
    2 c. sugar
    1 tsp. vanilla extract
    3 eggs
    1 c. buttermilk
    Frosting:
    1/2 c. margarine
    1 c. firmly packed dark brown sugar
    1/2 c. milk
    1 tsp. vanilla extract
    4 c. (approximately) powdered sugar

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  • Apple Crunch

    5-6 tart apples
    1/2 c. water
    1 c. brown sugar
    1 c. flour
    1/4 lb. butter
    1 c. chopped pecans

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  • Pasta with Scallops

    1 lb. sea scallops
    1 1/3 c. vegetable oil
    1 shallot, peeled, minced
    1 tsp. fresh ginger, minced
    1 c. soy sauce
    3/4 c. oyster sauce
    1 lemon, juiced
    1 package enoki mushrooms
    12 oz. fresh black pasta
    12 oz. fresh white pasta
    1 red pepper, minced
    1 yellow pepper, minced
    4 Tbs. minced chives
    2 oz. red caviar
    1 bunch red oak leaf lettuce
    1 cherry tomato for garnish

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  • Crusty Herb-Coated Chicken

    4 boneless, skinless chicken breast halves
    Olive oil cooking spray
    2 Tbs cornmeal
    1/4 c. crushed cornflakes
    1 tsp. dried basil
    1/2 tsp. dried tarragon
    1/4 tsp. black pepper
    1/2 c. buttermilk
    Mustard Cream Sauce:
    1/2 c nonfat, reduced-sodium chicken broth
    2 Tbs. Dijon mustard
    2 Tbs. sour cream
    1 tsp. cornstarch

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  • Mandarin Chicken with noodles

    1 Tb. oil
    1 lb. skinless chicken breast, in bite size strips
    3 oz. package oriental noodles, chicken flavor
    1 small green or yellow squash, cut lenghtwise & bias sliced
    2 stalks celery, thinly bias sliced
    2 cloves garlic, minced
    1/4 c. bottled sweet & sour sauce
    2 Tbs. coarsely chopped peanuts
    11 oz. can mandarin oranges, drained

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  • Butternut Layer Cake

    1 c. cooking oil
    2 c. sugar
    4 eggs
    2 1/2 c. flour
    1/2 c. self rising flour
    1 c. milk
    1 Tb. butternut flavoring*
    Frosting:
    1 box powdered sugar, sifted
    1/2 c. margarine, softened
    8 oz. cream cheese, softened
    1 Tb. butternut flavoring
    1 c. pecans
    *2 tsps. butter flavoring, 1/2 tsp. almond flavoring & 1/2 tsp. vanilla flavoring will substitute for butternut flavoring

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  • Frozen Lemon Cream

    1 egg, well beaten
    1/4 c. lemon juice
    1/2 c. sugar
    1/8 tsp. salt
    1 tsp. shredded lemon peel
    1/2 tsp. vanilla
    2-3 drops yellow food coloring
    1/4 c. melted butter
    1/2 c. brown sugar, firmly packed
    Pinch of nutmeg
    1/2 c. chopped nuts
    3 c. Corn Chex cereal, crushed
    3/4 c. grated coconut
    1 c. heavy cream, whipped

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