Kat Food

Things we like to eat.

Random

  • Moorings Special

    Ice
    2 oz. Pusser’s rum
    1 oz. Mount Gay rum
    Juice of one lime
    Dash of grenadine
    Dash of fresh orange juice
    1/2 oz. triple sec
    Dash of guava nectar

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  • Tricolor Antipasto Salad

    1 package tricolor fusilli
    16 oz. spicy pickled mixed vegetables, drained
    8 oz. mushrooms, halved
    6 oz. marinated artichoke hearts, quartered
    6 oz. pitted ripe olives, drained
    3 medium fresh tomatoes, diced
    1 Tb. basil
    2 Tbs. oregano
    1/2 c. parsley, minced
    4 oz. pre-sliced pepperoni
    8 oz. provolone, cubed
    Salt & pepper to taste

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  • Black and White Cheesecake Brownies

    1 1/4 c. chocolate chips
    1/2 c. sugar
    1/4 c. butter, softened
    2 eggs
    1 tsp. vanilla
    1/2 tsp. salt
    2/3 c. flour
    8 oz. cream cheese, softened
    1/2 c. sugar
    2 Tbs. butter, softened
    2 eggs
    2 Tbs. milk
    1 Tb. flour
    1/2 tsp. vanilla
    3/4 c. chocolate chips

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  • Stir-Fried Chicken with Walnuts

    2 whole chicken breasts, skinned, boned & split
    1/2 c. chicken broth
    3 Tbs. lite soy sauce
    2 tsps. sugar
    1 1/2 tsps. conrstarch
    1/4 tsp. ground ginger
    1 large clove garlic, minced
    3 Tbs. vegetable oil
    1 c. walnut halves
    4 green onions, cut diagonally into 2″ pieces

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  • Cheesy Fruit and Nut Spread

    3 Tbs. honey
    1 Tb. apple flavored brandy
    8 oz. package Light Neufchatel Cheese, softened
    1/2 c. chopped dried apple chunks
    1/4 c. chopped pecans, toasted

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  • Swedish Egg Cake

    1/4 c. butter
    3 eggs
    2 c. milk
    1 c. flour
    2 T. sugar
    1 tsp. salt

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  • California Mexican Hot Dip

    2 bunches chopped green onions
    1 small jar chopped green olives
    1/4 cup finely chopped green bell pepper
    sliced lettuce
    2 (15 ounces) cans refried beans
    1 package of taco seasoning or your favorite homemade seasoning
    1/2 pound grated cheddar cheese
    2 packages frozen avocado dip
    4 tablespoons sour cream
    1 small can green chilies
    1 pint basket cherry tomatoes, quartered
    chips
    hot sauce

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  • Red Cabbage Slaw with Broccoli and Red Pepper

    Vinaigrette:
    1/2 c feresh basil leaves
    1/3 c light tasting olive oil
    3 T honey
    3 T balsamic vinegar
    1/5 c red wine vinegar
    1/4 c water
    1 t salt
    1 t coarsely ground pepper
    Slaw:
    1 med red cabbage, cored, very thinly sliced
    1 med bunch borccoli, flotets trimmed & separated into tiny pieces, stems peeled & shredded (about 6 c)
    1 lg red bell pepper, cut inot 2″ long fine julienne, about 1 1/2 c
    6 lg green onions, thinly sliced, about 1 1/2 c

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  • Lemon Gumdrops

    Butter for the pan
    2 cups granulated sugar
    1 cup water, divided
    1 box plain gelatin
    Juice of 1 lemon
    Zest of 1 orange
    2 to 4 drops yellow food coloring
    1/2 cup superfine sugar (for rolling gumdrops)

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  • Blue Willow Squares

    1 box yellow cake mix
    1/4 pound butter
    1 cup chopped pecans
    1 egg
    8 ounces cream cheese, softened
    2 eggs, slightly beaten
    1 pound package confectioners’ sugar

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