Kat Food

Things we like to eat.

Random

  • Apple Pumpkin Desserts

    21 oz. can apple filling or topping
    16 oz. can pumpkin
    14 oz. can sweetened condensed milk
    2 eggs
    1 tsp. cinnamon
    1/2 tsp. nutmeg
    1/2 tsp. salt
    1 c. gingersnap crumbs
    2 Tbs. butter, melted

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  • Heavenly Hash Squares

    Cake:
    1 cup butter
    2 cups sugar
    4 eggs
    2 teaspoons vanilla
    1 1/2 cups self-rising flour
    4 Tablespoons cocoa
    1 1/2 cups chopped pecans
    Topping:
    4 Tablespoons cocoa
    1/2 cup butter, softened
    1 pound box confectioners’ sugar
    5 ounces mini marshmallows

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  • Spinach Salad With Clementines

    1/2 cup chopped pecans, or small halves
    1 teaspoon dry mustard
    Salt to taste
    1/8 teaspoon black pepper
    1 tablespoon honey
    2 tablespoons cider vinegar
    1/2 cup olive or other vegetable oil
    12 ounces fresh spinach, washed, thick stems removed
    4 clementines, peeled and divided into segments
    1/4 cup dried cranberries or cherries

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  • Coconut Buttons

    1 cup butter or margarine
    1/2 cup white sugar
    2 tablespoons milk
    1 teaspoon coconut extract
    2 2/3 cups all-purpose flour
    3/4 teaspoon baking powder
    1/2 teaspoon salt
    1 1/2 cups flaked coconut
    4 ounces semisweet chocolate
    1 tablespoon shortening

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  • Egg Drop Soup

    46 oz. can chicken broth
    1/3 c. water
    3 Tbs. cornstarch
    2 tsps. soy sauce
    1 green onion, thinly sliced
    1 egg, lightly beaten

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  • Easy Meatball Sandwiches

    1 (16- to 18-ounce) package frozen beef meatballs
    1 medium green or red pepper
    1 medium onion
    1 tablespoon vegetable oil
    2 1/2 cups prepared spaghetti sauce with basil
    8 French bread rolls (each 6 inches long)
    1/2 cup (2 ounces) shredded mozzarella cheese

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  • Herb Marinated Mushrooms

    3/4 c. water
    1/2 c. white wine vinegar
    1/2 c. olive oil
    8 cloves garlic, lightly crushed
    1/2 tsp. coarse black pepper
    Salt to taste
    8 oz. fresh whole mushrooms
    1 Tb. chopped fresh herbs of your choice oregano, thyme, tarragon, basil, dill weed or 1 tsp. dried herbs
    Fresh herb sprigs, optional

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  • Toll House Pie

    1 unbaked pie shell
    2 eggs
    1/2 c. all purpose flour
    1/2 c. sugar
    1/2 c. firmly packed brown sugar
    1 c. butter, melted & cooled
    6 oz. semisweet chocolate morsels
    1 c. chopped walnuts
    Whipped cream or ice cream

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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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  • Spinach Quiche

    1 c. grated Swiss cheese
    1 c. half & half
    1 10-oz. package spinach, drained & cooked*
    1 partially cooked 9-inch pie shell
    3 eggs
    1 tsp. salt
    2 Tbs. butter
    *Bacon, broccoli, or ham may be substited for spinach

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