Kat Food

Things we like to eat.

Random

  • Lemon Chicken Salad

    Dressing:
    1/4 c. vegetable oil
    3 Tbs. soy sauce
    3 Tbs. fresh lemon juice
    3 Tbs. rice vinegar
    1 Tb. brown sugar
    1 Tb. dry sherry
    1 tsp. garlic powder
    1/4 tsp. minced fresh ginger root
    1/4 tsp. sesame oil
    Salad:
    Chow Mein Noodles
    5 c. shredded cabbage or lettuce
    2 c. cubed, cooked chicken
    8 oz. water chestnuts, drained
    1 c. julienned carrot strips
    6 oz. frozen pea pods, thawed
    1/2 c. sliced radishes
    1/2 c. sliced green onion

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  • Fruit Medley Punch

    20 oz. frozen strawberries in syrup, thawed
    3 c. each apricot nectar & cold water
    1 c. lemon juice
    6 oz. frozen orange juice concentrate, thawed
    1 c. sugar
    36 oz. ginger ale, chilled

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  • Baked Potato Soup

    2 8-oz. potatoes, baked
    1 medium onion, chopped
    2 Tbs. chopped green onion
    2 Tbs. butter
    3 c. chicken stock
    Salt & pepper to taste .
    Pinch grated nutmeg
    1 c. half & half
    Sour cream, shredded sharp cheddar cheese & minced green onion or parsley for garnish

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  • Cranberry-Orange Bread

    2 cups all-purpose flour
    3/4 cup granulated sugar
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    2 large eggs
    1/4 cup orange juice, freshly squeezed
    1/4 cup ( 1/2 stick) butter, melted
    2 teaspoons orange zest, grated (about 1 large orange)
    1 cup buttermilk
    1 1/2 cups whole cranberries
    For the glaze:
    1/4 cup freshly squeezed orange juice
    3 tablespoons granulated sugar

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  • Southern Pecan Bars

    Crust:
    1 box yellow cake mix
    1/2 c. butter melted
    1 egg
    Filling:
    3 eggs
    1 1/4 c. pecans
    1/2 c. light brown sugar
    1 1/2 c. dark corn syrup
    1 1/2 tsps. vanilla

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  • Grasshopper Swirl Pie

    1 baked pie shell
    6 oz. semi-sweet chocolate morsels
    2/3 c. milk, divided
    40 large marshmallows
    1/4 tsp. salt
    3 Tbs. green creme de menthe
    3 Tbs. white creme de cocoa
    1 1/2 c. heavy cream, whipped

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  • Tubetti with Peas & Prosciutto

    1 lb tubetti (or elbow macaroni)
    10 oz. package frozen tiny peas
    2 T extra-virgin ollive oil
    2 garlic clobves, finely chopped
    6 T chopped fresh parsley
    Black pepper to taste
    1/4 lb. prosciutto, chopped

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  • Rice Balls From Camille’s

    1 cup uncooked rice
    1 1/2 cups finely chopped pepperoni
    2 1/2 cups shredded mozzarella
    3/4 cup grated Parmesan cheese
    1 large egg
    8 ounces ricotta cheese
    1/2 teaspoon ground black pepper
    Egg wash made by whisking together 2 large eggs and 3 tablespoons water
    2 cups herbed bread crumbs
    Vegetable oil for frying

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  • Zucchini Calzone

    1/4 c olive oil
    2 c minced onion
    4 medium cloves garlic, crushed
    1 tsp salt
    1 tsp each basil & oregano
    1 1/2 lbs zucchini, diced small
    Black pepper & red pepper to taste
    1/2 lb mozzarella, grated
    1 c ricotta

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  • Sweet Empaniditas

    1/2 c. raisins
    1/2 c. apple juice
    2 Tbs. packed brown sugar
    1/2 tsp. cinnamon
    1/4 tsp. cloves
    1/2 tsp. grated lemon peel
    1 1/2 tsps. cornstarch
    1/2 c. tart apple
    1/4 c. finely chopped walnuts
    1 Tb. lemon juice
    Pastry for 2 crust, 9 inch pie
    Beaten egg, for glaze
    Granulated sugar

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