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JUDY'S RECIPE'S
page 2
MAHOGONY SAUCE
(BQ sauce for baked beans or meat)

4 crisp bacon strips broken in pieces
1/4 c. chopped onion
Sautee and pour off drippings.
1 c. catsup
1 c. plum jam or grape jelly
2 tbl. vinegar

Simmer, then add to bacon
TAKES ABOUT 10 MINUTES TO MAKE AND IS DELICIOUS!
SKILLET SCRAMBLE

1 tbl. oil
2 cups frozen shredded hash brown potatoes
6 eggs beaten
1 pkg. (2.1oz) Ready-to-serve bacon, cut into 1/2 in. pieces (or fry regular bacon crisp)
1/3 cup sliced green onions
salt and pepper to taste
1/3 cup shredded sharp chedder cheese
chopped tomatoes

Heat oil in medium non stick skillet on medium high heat. Add potatoes, cook 8 to 10 minutes or until potatoes are brown, stirring occasionally. Spread potatoes to evenly cover the surface of skillet.

Mix eggs, bacon, onions, salt and pepper in a small bowl. Pour egg mixture evenly over potatoes. Reduce heat to medium low; cover. Cook 10 minutes or until eggs are set. Remove from heat. Sprinkle with cheese. Garnish with chopped tomatoes and additional onions if desired. Cut into wedges. Serve.


PARMESAN CHICKEN

6 chicken breasts (filets or skinned and boned)
2 tbl. oleo
1/2 cup parmesan cheese
1/4 cup dry bread crumbs
1 tsp each of oregano & parsley
1/4 tsp each of paprika, salt & pepper

Preheat oven to 400 degrees. Grease or spray pan for baking. Dip chicken in melted oleo, then coat with remaining ingredients. Bake 1 hour aproximately. If not done cover with foil and bake 15 minutes more then uncover to crispen.
OREO ICE CREAM CAKE

1 pkg. Devils Food Cake Mix
2 pts. Cookies and Cream Ice cream
1  12oz. container frozen Whipped Topping, thawed and divided
16 Oreo Cookies, divided

Preheat oven and prepare cake mix and bake in 2 8" round cake pans.
Soften ice cream in refridgerator for 15 minutes. Transfer to bowl and beat until spreadable but not yet melting.
Place 1 cake layer on freezer-proof serving plate. Spread with ice cream, leaving 1/4" around the edge uncovered.
Level topand freeze 20 minutes.
Top with remaining cake layer and freeze until firm about 1 hour.
Spread top and sides of cake with thin layer (about 1 1/2 cups) of whipped topping and freeze 10 minutes.
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