ARCHIVES for Recipe of the Month for the
 Mountain Babes of Pleasant Valley

March, 2008
"Shrimp Rotini Alfredo"
Submitted by:Marcy Borden
Ingredients:

  • 6 oz.Barilla Tri-Color Rotini
  • 6 oz. frozen vegetable medley (broccoli, cauliflower, and
    baby carrots - thawed
  • 1 lb. frozen cooked shrimp - thawed
  • Fresh asparagus tips (about 2 inch pieces)
  • 1.25 oz pkg McCormick Creamy Garlic Alfredo Sauce Mix
  • 1 cup milk
  • 3 TBS butter or margarine
  • 1/4 cup olive oil
  • Italian seasoning, salt, pepper to taste
Directions:

Rinse shrimp and remove tails. Set aside.
Prepare Rotini and Alfredo sauce per package directions.  Keep hot.

Meanwhile, heat olive oil in large skillet and saute vegetable medley
on medium high heat stirring frequently about 5 minutes or till crispy tender. 

Add shrimp, asparagus, Italian seasoning and pepper to taste.  Saute till hot.

Drain rotini and immediately serve on hot plates covered with the sauteed
shrimp/veggie mixture and topped with creamy Alfredo sauce.

Great with your favorite wine and garlic bread sticks!
February, 2008
"Mock Filet Mignon"
Submitted by:Queen Mudder Sherree (QMS)
Ingredients:
  • 1 1/2 lbs. lean ground beef
  • 2 c. cooked rice (day old - leftover
    is better)
  • 1 c. minced onions
  • 1/2 tsp. garlic powder
  • 2 tbsp. Worcestershire sauce
  • 1 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 8 slices bacon
  • 1 can cream of mushroom soup
  • 1/4 c. milk
  • 1 tbsp. hot sauce
  • (Toothpicks)
Directions:

Combine all ingredients except bacon, soup, and milk and mix well. Divide into 8 equal parts and shape into round patties about 3/4 inch thick. Wrap bacon around edge and serve with toothpicks. Place on ungreased cookie pan or baking dish. Bake at 450 degrees for 15 minutes or until done. Mix soup and milk in a saucepan and heat, stirring. Pour soup over meat patties and bake 10 minutes. Best served with green and yellow vegetables.

January, 2008
"Peach Dessert"
Submitted by:Queen Mudder Sherree (QMS)
Ingredients:
  • 1 lg. can peach slices
  • 1 stick butter or margarine
  • 1 box yellow cake mix
  • 1 c. walnuts, chopped
  • 1 c. coconut
Directions:

Empty peaches and juice into 9 x 13 inch pan. Shake dry cake mix over the peaches. Evenly drizzle melted butter over cake mixture. Shake coconut over butter and shake nuts over coconuts. Bake in 325 degree oven for 60 minutes. Serve with ice cream or whip cream.
November, 2007
"Pumpkin Layer Cake"
Submitted by:Queen Mudder Sherree (QMS)
Ingredients:
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups pumpkin puree or cooked mashed pumpkin
  • cream cheese frosting, below
  • 1/2 cup chopped pecans
Directions:

Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree.

Pour batter into two greased and floured 9-inch round layer cake pans. Bake at 350° for 35 to 40 minutes. Turn out onto racks to cool. Frost pumpkin cake with cream cheese frosting and sprinkle with chopped pecans.

Cream Cheese Frosting

  • 1/4 cup butter
  • 1 package (8 ounces) cream cheese, room temperature
  • 1 pound confectioners' sugar, sifted
  • 2 teaspoons vanilla extract
Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough for 2-layer pumpkin cake.
October, 2007
"Mexican Minestroni"
Submitted by:Queen Mudder Sherree (QMS)
Ingredients:

2 15-ounce cans black beans, rinsed and drained
2 14-1/2-ounce cans Mexican-style stewed tomatoes
2 14-ounce cans vegetable broth
1 15-1/4-ounce can whole kernel corn, rinsed and drained
1 15-ounce can garbanzo beans, rinsed and drained
2 cups diced red-skinned potatoes
2 cups frozen cut green beans
1 cup salsa
Dairy sour cream
Directions:

1.) In a 5- or 6-quart slow cooker combine drained black beans, undrained tomatoes, broth, corn, garbanzo beans, potatoes, frozen green beans, and salsa.

2.) Cover; cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours. Serve with sour cream. Makes 12 servings.
September, 2007
"Picante Sauce"
Submitted by:Queen Mudder Sherree (QMS)
Ingredients:

6 lg. very ripe tomatoes, chopped
1 can lg. stewed tomatoes, chopped
with juice
1 lg. onion, chopped
3 tbsp. vinegar
3 tbsp. sugar
Juice of 1 to 2 limes
1 tsp. salt
8 to 10 fresh jalapenos, chopped
Directions:
Mix all ingredients and bring to a boil. Simmer on low for 1 hour.
August, 2007
"Hummers"
Submitted by:Queen Mudder Sherree (QMS)
Ingredients:

3/4 c. Kahlua
1/2 c. light rum
1/4 c. creme de cocoa
1/2 gallon vanilla ice cream, divided
Directions:
Put Kahlua, rum, creme de cocoa and half the ice cream in a blender. Blend (using the on/off technique) until mixture is smooth. With motor on, gradually add remaining ice cream, blending until mixture is smooth.
July, 2007
"Peach Blueberry Cobler"
Submitted by:Queen Mudder Sherree (QMS)
Ingredients:

1/2 c. butter
1 c. plain flour
3/4 c. sugar
2 tsp. baking powder
1/2 c. milk
2 c. peaches
2 c. blueberries
1/2 c. sugar
Directions:
Melt butter in 2 1/2 quart dish. Combine flour, sugar (3/4 cup), baking powder, and milk. Stir and spoon batter over hot butter, do not stir (don't stir after batter is dropped in pan). Add 1/2 cup sugar to fruit, put fruit over batter. Bake in 350 degree oven until crust comes to top and browns. Sometimes I add about 1 1/2 to 2 cups of water to the fruit to keep the cobbler from being dry.
June, 2007
"Camper's Mix"
Submitted by:Queen Mudder Sherree (QMS)
Ingredients:

2 qts. popped corn
1 c. salted peanuts
1 c. raisins
1 c. flaked coconut
1 c. sunflower nuts
Salt if desired
Directions:
Mix all ingredients and store in tightly covered container.
May, 2007
"Tahoe Brunch"
Submitted by:Queen Mudder Sherree (QMS)
Ingredients:

(Must be prepared 24 hours in advance) Doubled fits in largest pyrex casserole.
Serves 8.

12 slices white bread (crusts removed)

2-3 tbsp. butter or margarine (softened)
1/2 c. butter or margarine
1/2 lb. fresh mushrooms, trimmed and
sliced
2 c. thinly sliced yellow onions
Salt and pepper
1 1/2 lbs. mild Italian sausage
3/4 to 1 lb. cheddar cheese, grated
5 eggs
3 tsp. Dijon mustard
2 1/2 c. milk
1 tsp. dry mustard
1 tsp. ground nutmeg
2 tbsp. finely chopped fresh parsley
Directions:
Butter bread and set aside. In a 10 to 12" skillet, melt the 1/2 cup butter and brown mushrooms and onions. Salt and pepper to taste and set aside. Cook sausage cut into bite size pieces. Grease 11 x 17 shallow casserole, layer 1/2 of the bread, mushroom mixture, sausage and cheese. Mix eggs, milk, both mustards, nutmeg, 1 teaspoon and 1/8 teaspoon pepper. Pour over cheese. Cover and chill overnight. Sprinkle with parsley and bake uncovered in preheated 350 degree oven for 1 hour until bubbly. Serve immediately with fruit salad and crusty bread.
April, 2007
"Corn Salad"
Submitted by:Queen Mudder Sherree (QMS)
Ingredients:
  • 2 cans corn, drained
  • 2 tomatoes, chopped
  • 1 bell pepper, chopped
  • 1 purple onion, chopped
  • 1 cucumber, chopped

    --SAUCE:--
  • 1/2 c. sour cream
  • 4 tbsp. mayonnaise
  • 2 tbsp. wine vinegar
  • 1/2 tsp. celery seed
  • 1/2 tsp. dry mustard
  • 1/2 tsp. black pepper
  • 2 tsp. salt
Directions:
  1. Mix all ingredients and chill overnight.

March, 2007
"Corned Beef & Cabbage"
Submitted by:Queen Mudder Sherree (QMS)
Ingredients:
  • 3 pounds corned beef brisket with spice packet
  • 10 small red potatoes
  • 5 carrots, peeled and julienned
  • 1 large onion, peeled & quartered
  • 1 large head cabbage, cut into small wedges
Directions:
  • 1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
  • 2. Add whole potatoes and carrots, quartered onion and cook until the vegetables are almost tender.
  • 3.Cook the cabbage separately for 15 minutes (to keep it from becoming slick) then add the cooked cabbage to the corned beef and vegetables and cook for 5 more minutes. Remove meat and let rest 15 minutes.
  • 4. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
Jan & Feb, 2007
"Recipe for a Happy New Year"
Submitted by:Queen Mudder Sherree (QMS)
Ingredients & Directions:

Take twelve whole months, clean them thoroughly of all bitterness, hate, and jealousy.Make them just as fresh and clean as possible.

Now cut each month into twenty-eight, thirty, or thirty-one different parts, but don’t make up the whole batch at once. Prepare it one day at a time out of these ingredients.

Mix well into each day one part of faith, courage, and one part of work. Add to each day one part of hope, faithfulness, generosity, and kindness. Blend with one part prayer, one part meditation, and one good deed. Season the whole batch with a dash of good spirits, a sprinkle of fun, a pinch of play, and a cupful of good humor.

Pour all of this into a vessel of love.

Cook thoroughly over radiant joy, garnish with a smile, and serve with quietness, unselfishness, and cheerfulness.

You’re bound to have a "HAPPY NEW YEAR"
Dec. 2006
"NEIMAN-MARCUS COOKIES" (Recipe may be halved)
Submitted By: Queen Mudder Sherree (QMS)
Ingredients:
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cu ps chopped nuts
Directions:
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet Bake for 10 minutes at 375 degrees. Makes 112 cookies.
Oct/Nov, 2006
"CREATIVE DRESSING"
Submitted By: Queen Mudder Sherree (QMS)
Ingredients:
1 PURPLE blouse
&/OR
1 PURPLE blazer
Small buttons
RED button covers
PURPLE button covers
Rhinestone's
RED & PURPLE Sequin's
Directions:
Use Button Covers, Rhinestone's, Sequins to create new looks to the Blouse &/OR Blazer.
Wear to the next "HOOT"
September 2006
"Banana Split" (The Camper's Delight, Almost as good ad S'More's!)
Submitted By: Queen Mudder Sherree (QMS)
Ingredients:
Bananas
Marshmallows (miniatures)
Chocolate chips (mini-chips)
Directions:
Slice bananas lengthwise in skins. Place the marshmallows and chocolate chips in the slit. Wrap the creation in foil and place on a charcoal fire until the chips and marshmallows melt.
July/August, 2006
One Dish Chicken Bake"
Submitted By: Queen Mudder Sherree (QMS)
Ingredients:
1 Pkge 6 oz. Stove Top Stuffing-Chicken
4 boneless chicken breasts (can cut into smaller pieces)
1 can Cream of Mushroom Soup
1 can milk
1/3 cup sour cream
Directions:
Make dressing with vegetable packet, 1 & 1/2 cup hot water & 1/4 cup margarine, put chicken on bottom of 12X8 (or larger) pan, mix soup with sour cream and milk & pour over top of whicken, then top with stuffing. Bake at 375 for 55 minutes
YUM! Great Dish!




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