Kat Food

Things we like to eat.

Random

  • Fresh Bread Bowls for Soup

    5 1/2 to 6 cups all-purpose flour, divided
    2 tablespoons granulated sugar
    2 envelopes RapidRise yeast
    1 teaspoon salt
    1 cup water
    1 cup milk
    2 tablespoons butter or margarine

    (more…)

  • Victoria’s Tea Sandwiches

    1 (20-ounce) can crushed pineapple, drained
    1 (8-ounce) package cream cheese, softened
    1 cup chopped pecans
    16 slices white sandwich bread

    (more…)

  • Lemon Meringue Cake

    Cake:
    1 c. vegetable shortening
    2 c. sugar
    3 c. sifted cake flour
    1 Tb. baking powder
    3/4 c. milk
    1/2 tsp. lemon extract
    1/2 tsp. vanilla
    6 egg whites, stiffly beaten
    1 1/2 c. shredded coconut
    Lemon filling:
    1/2 c. butter
    1 c. sugar
    6 egg yolks, beaten
    3/4 c. fresh lemon juice
    1 Tb. cornstarch
    4 tsps. grated lemon peel
    1/8 tsp. salt
    Fluffy White Icing:
    2 egg whites
    1 1/2 c. sugar
    1/8 tsp. salt
    1/2 c. water
    1/2 tsp. vanilla
    1/2 tsp. lemon extract

    (more…)

  • Sexton’s Brunswick Stew

    2 pounds chicken, ground or very small dice
    2 1/2 pounds ground chuck
    1 1/2 pounds ground pork
    2 (28-ounce) cans diced tomatoes
    1 (14.75-ounce) can cream-style corn
    1 (15-ounce) can lima beans
    1/2 bunch celery, cut in small dice
    2 medium onions, small dice
    1 cup ketchup
    1/2 cup white vinegar
    1/3 cup Worcestershire sauce
    3 potatoes, cut in small dice

    (more…)

  • Fancy Cashew Brittle

    1 (9.5-ounce) can (2 cups) roasted, salted cashew halves with pieces (see Notes below)
    1 cup granulated sugar
    1/2 cup light corn syrup
    1 teaspoon butter, plus more for the pan
    1 teaspoon vanilla
    1 teaspoon baking soda

    (more…)

  • 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

    (more…)

  • Thai Chicken Noodle Salad with Peanut Dressing

    1 lb. grilled or poached boneless chicken breasts
    1 lb. vermicelli
    1/2 lb. snow pea pods
    1 head red leaf lettuce, separated
    into leaves, washed & dried well
    1 red bell pepper, cut into strips
    2 small cucumbers, thinly sliced
    4 green onions, cut diagonally into thin slices
    Peanut Dressing:
    1/2 c. creamy peanut butter
    1/2 c. plain yogurt
    1 Tb. low sodium soy sauce
    1 clove garlic
    2 Tbs. Oriental roasted sesame oil
    3 Tbs. chopped cilantro
    2 Tbs. rice vinegar

    (more…)

  • Potted Cheddar

    1/2 lb. room-temp Cheddar cheese, about 2 c. grated
    4 Tbs. room-temp butter
    3 Tbs. applejack or other unsweetened brandy
    2 tsps. Dijon mustard
    Salt & pepper

    (more…)

  • Fruit Fondue

    2 c. assorted furit
    2 c. frozen raspberries
    1 c. vanilla low-fat yogurt
    4 tsp. sugar, opt

    (more…)

  • Teriyaki Marinade

    1/2 c. light soy sauce
    1/2 c. dry sherry, brandy or saki
    2 Tbs. sugar
    1 large clove garlic, sliced
    1/2 tsp. ground ginger

    (more…)