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Pineapple-pecan Fudge
Pineapple-Pecan Fudge
4 cups granulated sugar1 (14 ounce) can crushed pineapple, drained*1 cup heavy cream2 tablespoons margarine2 teaspoons vanilla extract 1 cup pecans, coarsely chopped
Combine the sugar, drained pineapple, and cream in a heavy saucepan. Stir
Rainbow Bars
Rainbow Bars
1/2 cup margarine1 1/2 cup graham cracker crumbs1 (14 ounce) can Eagle Brand sweetened condensed milk1 (3.5 ounce) can flaked coconut (1 1/3 cups)1 cup chopped nuts2 cups plain M&M’s
Preheat oven to 350 degrees
Oven Fried Chicken With Honey Butter Sauce
Oven Fried Chicken with Honey Butter Sauce
1 (2 1/2 to 3 pound) fryer, cut up 1 cup flour 2 teaspoons salt 1/4 teaspoon pepper 2 teaspoons paprika 1/2 cup (1 stick) butter
Honey Butter Sauce 1/4
Peppermint Jelly Candy
Peppermint Jelly Candy
Source: Pillsbury - Family Christmas Cookbook
2 tablespoons water 2 (3 ounce) packages liquid fruit pectin 1/2 teaspoon baking soda 1 cup granulated sugar 1 cup light corn syrup 1/2 teaspoon peppermint extract 3
Ancho Chile Devil\’s Food Cake With Godiva Liqueur And Marshmallow Frosting
Ancho Chile Devil’s Food Cake with Godiva Liqueur and Marshmallow Frosting
Posted by CookinMom at recipegoldmine.com May 19, 2001
Source: New York Regional Competition Winner/Dessert Category Wayne Harley Brachman, Pastry Chef, Mesa Grill and Bolo, New York
Hidden Valley Wraps
Hidden Valley Wraps
Posted by LladyRusty at recipegoldmine.com on 2/6/2002, 3:22 pm
Source: Hidden Valley Ranch - Posted by Michele - 26 June 2000, at 7:29 p.m.
1 cup Hidden Valley Original Ranch Dressing8 ounces cream cheese, softened4
103 West Crab Cakes A La 103 West
103 West Crab Cakes a la 103 West
Source: 103 West - Atlanta, Georgia - Atlanta Journal-Constitution - January 18, 2001
A classic seafood mousseline binds this crab cake. Gerard Vullien, who was the first classically trained
Franklin\’s Homewood Gourmet Roast Pork Loin With Ginger Peach Chutney
Franklin’s Homewood Gourmet Roast Pork Loin with Ginger Peach Chutney
Posted by GayleL at recipegoldmine.com - May 15, 2001
Source: wbrc.coml - recipe from Chef Franklin Biggs of Franklin’s Homewood Gourmet
1 center cut pork loinSeasoning mix of
Chicken And Wild Rice Roll
Chicken and Wild Rice Roll
Posted by luvtocook at recipegoldmine.com May 22, 2001
8 boneless, skinless chicken thighsSalt and pepper to taste2 tablespoons chopped green onions2 tablespoons butter or margarine1 cup cooked wild rice1/2 cup shredded carrots1/4
Venison Roast
Venison Roast
1 venison roast1/4 cup vinegar1/8 cup brown sugarSalt1/4 cup flour1/2 cup melted butter1/2 cup catsup1 clove garlic, chopped1 cup water2 tablespoons Worcestershire sauce5 tablespoons grated onions
Rub roast all over with vinegar mixed with sugar.