Alana's Favorite Recipes

Here you will find some of our favorite recipes.

Pecan Pralines

2 cups sugar
1 cup buttermilk
1 tsp. soda
1 tsp. vanilla
1 tsp. butter flavoring
2 cups chopped pecans
1 Tbs. margarine

Mix soda and buttermilk in a big saucepan.
Add sugar; dissolve.
Boil slowly to soft ball stage (234 degrees).
Mixture turns brown as it cooks, but needs stirring constantly.
Remove from fire; add flavors, margarine and pecans.
Stir until it begins to look like it is ready to sugar or cream.
Drop in small cakes on waxed paper.
Makes about 30 pralines.

English Toffee

1 cup sugar
1 cup butter
1 Tbl. water
1 tsp. vanilla
1 (8-oz.) chocolate bar
3/4 cup finely chopped pecans

Combine the sugar, butter and water in a saucepan;

cook to hard-crack stage or 300 degrees
on candy thermometer, stirring constantly.
Add vanilla; pour into a buttered 9 x 9-inch pan.
Place chocolate bar on top; spread evenly.
When melted, sprinkle pecans over top.
Cool thoroughly; break into pieces.

Chocolate Heaven

(Heaven it is!)

1 stick maragarine
1 cup flour
1 cup pecans
1 (8oz.) cream cheese
1 1/2 cup powdered sugar
1 large Cool Whip
1 large instant chocolate pudding
1 large instant vanilla pudding
5 cups milk

Melt margarine in saucepan;
mix in flour and 1/2 of pecans.
Spread mixture over the bottom of a cake pan.
Bake at 350 degrees until golden brown.
Cool. Mix together cream cheese,
powdered sugar and 1/2 of Cool Whip.
Spread over cooled crust.
Mix together chocolate pudding,
vanilla pudding and milk.
Pour over cream cheese layer.
Spread half of Cool Whip over pudding layer;
sprinkle with pecans.

Black-eyed Pea Dip

(Great for New Years Day!)

1/2 lb. ground beef
1/2 lb. sausage, hot or mild
1/2 cup onions
1/2 lb. Velveeta-type cheese (more if you prefer)
1 can Ro-Tel tomatoes, diced
1 can black-eyed peas (with jalapenos if you want)
Worcestershire sauce, to taste

Cook beef, sausage and onions together; drain grease.
Combine Velveeta (cubed so it melts faster), Ro-tel tomatoes,
black-eyed peas and Worcestershire sauce in a large saucepan
or crockpot (if you have the time). Add meat mixture;
stir well. Serve when cheese is melted. Serve with Fritos
or tortilla chips.

Green Enchiladas

(A family favorite!)

1 can cream of chicken soup
1 small can evaporated milk
1/2 lb. soft processed cheese
1 sm. can green chilies, chopped
1 lb. ground beef, browned
1 sm. can pimentos
1 dozen tortillas
1/2 lb. longhorn cheese, grated
1 cup chopped onions

Heat soup, milk and processed cheese

in top of double boiler until cheese is melted.
Add chopped chilies and pimentos.
Combine grated longhorn cheese, onions and meat.
Fill tortillas with meat mixture; roll tightly.
Place in long baking dish.
Pour cheese mixture over rolled tortillas;
cover with foil.
Bake 30 minutes at 350 degrees.

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Ten Can Soup

(Great for those cold winter days! Makes tons!)

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3 cans minestrone soup
2 cans Ro-tel tomatoes, diced
2 cans Ranch-style beans
1 can black-eyed peas
1 can French-style green beans
1 can whole kernel corn
1 can 1 lb. ground chuck
1 medium onion

Brown beef and drain. Chop onion and saute. Dump contents,

juice and all of cans into large pot. Add meat and onion.
Heat until hot. Serves 10 to 12.

Oriental Cabbage Salad

(Quick and easy!)

2 packages shredded cabbage (cole slaw mix)
2 bunches green onions (chopped)
2 pkgs. oriental flavor ramon noodles
2 4 oz. pkgs. slivered almonds
2 4 oz. pkgs. sunflower nuts

Dressing

1 cup oil
6 Tbl. vinegar
4 Tbl. sugar
2 packets oriental flavoring (from ramon noodles)

Mix shredded cabbage and chopped onions in a large bowl.

In a large ziplock bag, place ramon noodles (crunched and broken),
almonds and sunflower nuts. Shake to mix well. Combine with green mixture.
Mix dressing ingredients. Pour over salad when ready to serve.
Serves about 20.

You can buy great spices at great prices at The Great American Spice Company.

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