Daily Archives April 28, 2015

amish friendship bread

Amish Friendship Bread

Chopped apples, mashed bananas, shredded zucchini, shredded carrots, etc. may be added to make the bread of your choice.

2 cups Amish Friendship Bread Starter
1/2 cup vegetable oil
1/2 cup applesauce
1 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1/2 cup milk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons ground c...

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broccoli salad

Broccoli Salad

1 large head broccoli, broken into small florets
1 medium onion
8 to 10 slices bacon
1 cup mayonnaise
1/4 to 1/2 cup granulated sugar
2 to 3 tablespoons vinegar
1/2 cup raisins
1/2 cup nuts (optional)

Cut bacon into bits and fry crisp.

Mix together mayonnaise, sugar, vinegar, bacon and raisins. Pour over broccoli and onions. Mix well. Let stand at least 1 hour or more before serving.

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louisiana crab au gratin

Louisiana Crab au Gratin

4 tablespoons unsalted butter
1/2 cup chopped onion
1 tablespoon minced garlic
3 tablespoons flour
1 cup milk
1 cup shredded Cheddar cheese
2 teaspoons Creole seasoning
1 teaspoon hot sauce
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground nutmeg
1 pound crabmeat, claw
1/4 cup chopped green onions
1/4 cup Italian bread crumbs

Preheat oven to 350 degrees F.

In saucepot, h...

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vaca frita

Vaca Frita (Cuba)

1 (2 1/2 pound) flank steak, cut in half
    (or chuck steak or roast)
1 bay leaf
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
3 cloves garlic, finely chopped
Salt and pepper, to taste
1/2 cup olive oil
1 large onion, cut in half and each half thinly sliced
2 tablespoons finely chopped fresh parsley

Place the beef and bay leaf in a large saucepan, cover with salted water, and cook o...

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green olive mojo

Green Olive Mojo

Posted by Cookin’Mom at recipegoldmine.com

Makes about 1 1/2 cups.

Cubans use a mojo (MO-ho) to kick up the flavors of everything, especially roasted pork and grilled meats. Similar to salsas, mojos usually feature citrus juice, olive oil, garlic and an herb, and the variations are endless...

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