Recipes

  LAVENDER PUNCH 1 c. water1 3 inch cinnamon stick1/2 tsp. whole coves3 tbsp. fresh lavender flowers or 1 tbsp. dried lavender1 6 oz. can frozen limeade concentrate2 c. bottle purple grape juice1 lime (sliced)Ribbon tied bouquet of lavender flowers; optional1 liter bottle seltzer or ginger ale (chilled) In covered 1 quart saucepan, heat water, cinnamon, and cloves to boiling. Simmer over low heat 5 minutes; remove from heat. Add lavender flowers. Cover and let stand 10 minutes to steep. Strain the brew into a bowl and discard the particles. Stir frozen limeade concentrate into the brew until melted and add [...]

  LAVENDER COOKIES 1/2 c. butter1 c. sugar2 eggs1/2 tsp. vanilla1 1/2 tsp. dried lavender flowers (crushed)1 1/2 c. flour2 tsp. baking powder Preheat oven to 375 degrees. In medium bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, vanilla and lavender, and mix well. Combine flour and baking powder and add to lavender mixture, stirring until well blended. Drop by teaspoonfuls onto ungreased baking sheet. Bake 8 to 10 minutes, or until lightly browned on the edges. Cool on baking sheet for a minute or two, then transfer to cooling rack.When cool, glaze with mixture [...]

EASY BLACK BEAN & RICE SOUP Serves 4-6. 4 15 oz cans black beans2 cups chicken broth1.25 lbs ground turkey1 15 oz can corn, drained1 cup salsa1 cup instant rice (or regular prepared cooked rice) Brown ground turkey. Drain fat and set aside.Blend 3 cans of black beans with chicken broth in a blender. Pour blended beans into a large pot.Add salsa to bean mixture and stir to combine. Add corn, cooked turkey, and remaining can of black beans. Heat soup over medium heat.Prepare 1 cup of instant rice according to package directions. Place 1/4 cup rice per bowl, and pour [...]

CHUNKY POTATO SOUP You will love this! It is my favorite soup! Perfect for guests, a romantic dinner, or just relaxing in the afternoon. 3 cups diced potatoes1/4 cup chopped onions1/4 cup chopped carrots (optional)2 cups milk3 cups water3 tbsp. butter1 tbsp. fresh parsley1 tbsp. fresh cilantro1/3 cup ground Parmesan cheese2 tbsp. all purpose flour1 tsp. salt1 tsp. pepper1 tsp Mrs. Dash original2 cubes of chicken bouillon2 tsp. Italian seasoning Bring water to a boil, add fresh herbs and vegetables. Let boil for 5 minutes, add milk, butter, boil for 3 minutes more; add spices and seasonings, then add flour and [...]

  GREEN TOMATO CAKE Printed from COOKS.COMhttps://cooks.com/ke0nm4r4 2 cups sugar1 1/2 cups vegetable oil2 cups sugar1 tsp. vanilla2 1/2 cups all-purpose flour1 tsp. salt1 tsp. baking soda1 tsp. baking powder1 tsp. cinnamon1 tsp. nutmeg3 cups ground green tomatoes (drain juice)1/2 cup chopped nuts (I use walnuts)Caramel Icing1 1/2 cups brown sugar3/4 cup (1 1/2 sticks) butter2/3 cup confectioners' sugar1 tsp vanillaa few drops of maple flavoring CAKEPreheat oven to 350°F.Beat sugar, oil, eggs and vanilla, mixing well. Add dry ingredients, then drained ground tomatoes and nuts. Stir well and pour into greased and lightly floured 9x13-inch baking pan. Bake at 350°F [...]

FRIED GREEN TOMATOES Printed from COOKS.COMhttps://cooks.com/qf0tb7s3 1 c. cornmeal1/2 c. flour1 tbsp. sugarOil or solid vegetable shortening for frying2 lbs. 4 or 5 green tomatoes, sliced 1/2" thickSalt & pepper to taste In a shallow bowl, mix together the cornmeal, flour and sugar. Dredge both sides of the tomatoes in the mixture. Press the slices firmly into the meal so it will make a good coating.Put enough oil or shortening in an iron skillet to come to a depth of about 1/4" and heat over medium high heat.Add the tomatoes to the hot oil a few at a time without crowding [...]

LOW CARB STRAWBERRY LEMONADE DESSERT Crust:1/3 cup fine almond meal1/3 cup pecan pieces3 tbsp. butter (softened)Filling:1 8 oz package cream cheese (softened)1/4 cup sour cream3 to 5 strawberries (chopped in food processor)1/4 cup sweetener (adjust to your taste, you might not need any)1/2 packet Knox unflavored gelatin (if desired, for thickening)1 cup boiling water1 16 oz container Cool Whip (or heavy whipping cream)2 1/2 teaspoons zero calorie lemonade water flavoring Press crust ingredients into bottom of 8 inch square baking dish. This will not completely cover the bottom, just spread out evenly. Bake at 350 for 10 to 12 min. Until [...]

  CHICKEN PASTA SALAD Serves 10 to 12. 1 lg. bag multicolored pasta4 chicken breasts (boiled and shredded)3/4 lb. mozzarella cheese (shredded)1/2 bunch broccoli florets3/4 cup red onion (chopped)1 bottle zesty Italian dressing Boil pasta according to package directions; drain and cool. Add cooked and shredded chicken. Add cheese, broccoli, onion and Italian dressing. Toss until dressing is well mixed in. Chill and serve. Submitted by: Leona Morgan

LEMON ICE BOX CAKE 3 pkg. lady fingers1 pkg. jello lemon pie filling (not instant)2/3 c. sugar3 eggs separated2 1/4 c. water2 tbsp. lemon juice2 tbsp. butte Combine pie filling with 2/3 cup sugar and 1/4 cup water in saucepan. Mix in 3 egg yolks. Add remaining 2 cups water. Cook and stir to full boil (about 5 minutes, stirring constantly). Cool about five minutes. Add lemon juice and butter and fold into beaten egg whites. Line spring mold pan with lady fingers (single). Place on bottom first, then stand around sides. Add layer of filling, layer of fingers, etc. ending [...]

  FAKE CRAB PASTA SALAD Printed from COOKS.COMhttps://cooks.com/gm3fg293 1/2 - 1 lb. pasta shellsChopped onions to tasteThin sliced celery and/or cucumbers8 oz. pkg. artificial seafood1/2 c. Miracle Whip1/2 tsp. salt1/8 tsp. pepper2 tbsp. sugar1 tsp. celery seed2 tbsp. vinegar1 tsp. prepared mustardAbout 1/2 c. water Prepare pasta shells according to package directions. Drain and cool. Mix in onions, celery and/or cucumber and seafood. Mix remaining ingredients in a large jar, starting with only about 1/4 cup water. Taste and dilute with more water if too strong. Pour over pasta salad and chill.