Tag Archives: recipes

Fancy Meal Recipes

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Beetle Juice – our faux cocktail

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 2-1/2 cups white grape juice
  • 1-1/2 cups orange juice
  • 1 cup lemon juice

Directions

  • In a large saucepan over medium heat, dissolve sugar in water. Remove
  • from the heat. Stir in the juices; strain to remove pulp. Add enough
  • water or ice to measure 1 gallon; stir well. Yield: 16 servings (4
  • quarts).

The original recipe can be found at Taste of Home – Beetle Juice

Apricot Kielbasa Slices – Appetizer

Ingredients

  • 1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
  • 1 jar (12 ounces) apricot preserves
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon ground ginger

Directions

  • In a large skillet, brown sausage; drain and set aside. Add the
  • remaining ingredients to the skillet; cook over low heat for 2-3
  • minutes or until heated through, stirring occasionally. Return
  • sausage to the pan; cook for 5-6 minutes or until heated through.
  • Serve warm. Yield: 4 dozen.

The original recipe can be found at Taste of Home – Apricot Kielbasa Slices

Almond Chicken Stir-Fry

(I used white rice instead of the pasta that the recipe called for)

Ingredients

  • 1 cup whole unblanched almonds
  • 1/4 cup canola oil
  • 1 pound boneless skinless chicken breasts, cut into cubes
  • 1 tablespoon cornstarch
  • 1/2 cup chicken broth
  • 3 tablespoons soy sauce
  • 2 teaspoons honey
  • 1 teaspoon ground ginger
  • 1 package (14 ounces) frozen sugar snap peas
  • Hot cooked pasta or rice

Directions

  • In a large skillet over medium heat, cook almonds in oil for 3  minutes. Add chicken; cook until meat is no longer pink.
  • In a small bowl, combine the cornstarch, broth, soy sauce, honey and ginger until smooth; add to the chicken mixture.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Reduce heat. Stir in the peas; heat through. Serve with pasta. Yield: 4 servings.

The original recipe can be found at Taste of Home – Almond Chicken Stir-Fry

Apple Lettuce Salad

(instead of buying the different types of lettuce, I bought a bag of lettuce that had a variety in it)

Ingredients

  • 1/2 cup unsweetened apple juice
  • 2 tablespoons lemon juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons canola oil
  • 4-1/2 teaspoons brown sugar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • Dash ground nutmeg
  • 1 medium red apple, chopped
  • 1 medium green apple, chopped
  • 6 cups torn green leaf lettuce
  • 6 cups torn red leaf lettuce

Directions

  • In a large salad bowl, whisk the first 10 ingredients until blended. Add apples; toss to coat. Place lettuce over apple mixture (do not toss). Refrigerate; toss just before serving. Yield: 12 servings.

The original recipe can be found at Taste Of Home – Apple Lettuce Salad Recipe

Lemon Ice Box Pie

(Frozen, Cracker Barrel copy-cat recipe)

Ingredients

    • 1 graham cracker crust
    • 1 (14 ounce) cans sweetened condensed milk
    • 1/2 cup lemon juice
    • yellow food coloring
    • 8 ounces whipped topping
    • vanilla wafer cookies

Directions

  1. Mix sweetened condensed milk and lemon juice and beat on medium high speed until well blended.
  2. Fold in 1/3 of the whipped topping and 2 drops yellow food coloring.
  3. Pour filling into crust; carefully smooth remainder of whipped topping on top of lemon filling.
  4. Place vanilla wafer cookies around the edge of the pie (can do this right before serving if you prefer a crisper cookie).
  5. Cover pie and place in freezer.
  6. Pie may be kept in freezer for several days until ready to serve.
  7. Take from freezer 10- 15 minutes before serving.

The original recipe can be found at Lemon Ice Box Pie – Cracker Barrel copy-cat