Kat Food

Things we like to eat.

Random

  • Fresh Pineapple Royale

    1/2 c. frozen vanilla yogurt, softened slightly
    1/4 tsp. almond extract
    1/4 tsp. rum
    1/8 tsp. ground nutmeg
    1 fresh pineapple, peeled & cored
    2 kiwi fruit, peeled & sliced
    1 orange, peeled & sectioned
    1 c. strawberries, halved
    2 Tbs. toasted almond slices

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  • Chess Pie Squares

    1 stick margarine, melted
    8 oz. cream cheese, softened
    1 tsp. vanilla
    1 lb. powdered sugar
    1 box butter cake mix
    4 eggs

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  • Honey Popcorn Crunch

    1/2 c. melted butter
    1/2 c. honey
    3 quarts popped popcorn
    1 c. nuts

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  • Brooklyn Cafe Fig and Walnut Salad

    1/2 cup rice wine vinegar
    1/2 tablespoon lemon juice
    1 tablespoon honey
    1/2 tablespoon granulated sugar
    3/4 cup olive oil
    1 small cucumber, finely diced
    1 small red pepper, finely diced
    1 small yellow pepper, finely diced
    1 green onion
    1/4 teaspoon Tabasco
    Salt and pepper to taste
    2 pounds mixed greens
    1 carrot, julienned
    1/4 cup Mission figs, finely diced
    1 cup Gorgonzola crumbles
    1/2 cup walnuts

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  • Pumpkin Spice Pancakes

    2 1/3 c biscuit baking mix
    2 T sugar
    1/4 t cinnamon
    1/4 t nutmeg
    1/4 t ginger
    1 1/4 c milk
    2 eggs
    1/3 c canned pumpkin
    1/4 c oil

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  • Pepperoni Pinwheels

    1/2 cup finely grated Gruyere cheese
    3/4 teaspoon dried sage
    3/4 teaspoon dried oregano
    1/4 teaspoon pepper
    1 puff pastry sheet, thawed
    2 tablespoons honey mustard
    1 (3 ounce) package sliced pepperoni
    1 egg, lightly beaten

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  • Cannoli Cake

    8 oz. ricotta cheese
    3 oz. cream cheese
    1/4 c. sugar
    2 Tbs. milk
    1/4 tsp. anise or almond extract
    3/4 tsp. vanilla
    1/3 c. semi sweet chocolate chips
    12 oz. pound cake
    16 oz. can chocolate frosting

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  • New England Boiled Dinner

    2-2 1/2 lb. corned beef brisket
    1 tsp. whole black peppercorns
    2 bay leaves
    2 medium potatoes, peeled & quartered
    2 medium carrots, quartered
    2 medium parsnips or 1 medium rutabaga, peeled & cut into chunks
    1 medium onion, cut into wedges
    1 small cabbage, cut into 6 wedges
    Prepared horseradish, opt
    Prepared mustard, opt

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  • Shettle’s Pasta Salad

    1 pound angel hair pasta, broken into thirds and cooked according to package directions
    2 (14-ounce) cans artichoke hearts, drained and quartered
    1/4 cup roasted red pepper strips
    1 green bell pepper, cored, seeded and diced
    1 sweet onion, or several green onions, chopped
    1/2 cup grated Parmesan cheese
    3 tablespoons capers, drained
    6 to 8 sun-dried tomatoes, or fresh Roma tomatoes, chopped
    1 cup sliced black olives
    1/2 cup chopped fresh Italian parsley
    3 cloves garlic
    3/4 cup olive oil
    1/4 cup wine or rice vinegar
    1/4 cup fresh lemon juice
    1 teaspoon dry mustard
    1 teaspoon dried basil
    Salt and pepper to taste
    1/4 teaspoon hot sauce
    1/2 cup toasted pine nuts, optional

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  • Curried Chicken Salad

    3 c cubed, cooked chicken
    8 oz. can sliced water chestnuts, drained
    1 3/4 c red grapes, halved
    11 oz. can mandarin orange sections, drained
    1 c finely chopped celery
    3/4 c mayonnaise
    1 t curry powder
    2 t soy sauce
    2 t lemon juice

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