Copper Carrots
1/2 bag of baby carrots 4
Tbs orange juice (about 1 orange worth)
4tsp. sugar 2Tbs
butter or margarine
1tsp cornstarch 1
tsp parsley
1/2 salt
1/4 ground sugar
in a small pan cook
carrots in water until tender; drain. remove carrots: about 1hr 10min.
In a saucepan, combine sugar, cornstarch, salt and ginger. Gradually stir in
orange juice; bring to a boil. Cook and stir for 2 minutes. Add butter. Return
carrots to pan: heat through Sprinkle with parsley if desired.
BBQ Chicken
6 skinless chicken breasts (frozen)
Bake frozen chicken in a cake pan, covered in tinfoil,
for 1hour on 350`. uncover chicken and pour sauce mixture over the top of the
chicken. Bake 30 minutes more.
Sauce
1/2 cube butter 1Tbs.
Prepared mustard
3 Tbs. brown sugar 1tsp.
lemon juice
1/2 ketchup 1tsp
1/2 tsp Worcester sauce
1/2 can chili sauce 1tsp
Celery Seed
Melt butter and stir in brown sugar until blended. then
add the remaining ingredients. stir.
Pistachio
Desert
Crust
1c. walnuts Mix
and cut in butter bake at 350` for 10min
1c. flour Cool
before 2nd layer (10min)
1 cube butter
2nd layer
2 pkg. cream cheese Mix
soft cream cheese and cool whip together until smooth
16 ounce. cool whip add
powder sugar and put on top of cooled crust
1c powder sugar
3rd layer
2pkg pistachio pudding Mix
together until thickened. add on top of 2nd layer
3c milk
4th layer
1 pt whipping cream Blend
cream until thick add sugar and vanilla. Place on top of 3rd
1/2 c sugar layer
refrigerate for 3hrs.
No comments:
Post a Comment