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Your Favorite Recipes

Everyone loves a good recipe. Why not share that goodness with your neighbors?  Arab Today will print your recipes here.  You may submit as many recipes as you like.  To submit please email them to contact@arab-today.com or by clicking here and typing into our News Tip-Event page.


Snicker's Pie

Submitted by: Sarah Hagood

Sarah's Snicker's Pie

1 Oreo pie crust
1 original cream cheese
1 bag of fun size snickers candy bars
1 16 oz cool whip

Lay the cream cheese out so it can become room temperature. Once it reaches room temperature add the cool whip (over 1/2 of the 16 oz cool whip) chop up almost all of the snickers fun size candy bars and add them to the cream cheese and cool whip. Use your mixer to mix cool whip, cream cheese & snickers until the mixture looks a little chocalotey then pour into the Oreo pie crust and refrigerate about 3-4 hours. Eat and enjoy ... it's delicious.


Krissy’s Enchiladas

Submitted by: Krissy Minter

1 lb. ground beef
1 packet of taco seasoning
1 medium white onion, chopped
3 Tbsp. water
1 package of white flour tortillas
1 8 oz light sour cream
1 can of red enchilada sauce
1 bag of shredded Mexican cheese

Brown ground beef, add onion, cook and drain. Add taco seasoning and 3 Tbsp. water.

Cook on medium heat for about 5 min. Fill tortillas with meat mixture (about 4 – 5 Tbsp.) and then roll up and lay in glass baking dish (9x13). Spread sour cream on top of rolled up tortillas, pour red sauce on top and then cover entire top with shredded cheese. Bake in oven at 350 degrees for about 20 mins. These are yummy and super easy!


Taco Soup

Submitted by: Krissy Minter

1 lb lean ground beef (or turkey)
1 onion, chopped
1 pkg taco seasonings
1 pkg dry Ranch seasonings
2 large cans diced tomatoes, undrained
1 can Rotel tomatoes, undrained
1 can black beans
1 can pinto beans
1 can whole kernel corn

Brown meat and onion. Drain. Add seasonings. Drain beans and corn. Add to meat along with tomatoes. Simmer until well blended and hot. Eat and enjoy.

Add a bit of grated cheese or sour cream and this simple soup is perfect for cold nights.


Shrimp on the Salt

Submitted by: Dick Begin
San Francisco, California

INGREDIENTS:
Coarse Rock Salt
Medium to large raw shrimp still in shells
White rice
3 Tablespoons of butter
2 Tablespoons of honey
1 Tablespoon of lemon juice
Coarse pepper
Table salt
 
Preparation-
Heat 0.75 to 1" of coarse rock salt in a disposable aluminum roasting pan; about 20 minutes until the crackling stops; salt darkens (we use two small pans because they fit nicely in our gas grill)

Place medium to large raw fresh or thawed shrimp in their shells directly on the salt (size is your choice; smaller cooks faster)

Cover with a sheet of foil and close grill lid

Cook two minutes, flip the shrimp and cook two more minutes (they will turn that classic pink-red color; they are steaming in their shells)
 
Prepare sweet sticky sauce for the shrimp and rice
    3 tablespoon butter
    2 tablespoon honey
    1 tablespoon lemon juice
    grind fresh coarse pepper, to preference
    pinch of salt, to taste
    Melt all of this together
 
Prepare white rice and shape in lower mound on serving dish.

Serve:
Dump hot shrimp, fresh off the grill, over rice.
Pour the sauce over the shrimp and rice.
Scoop the shrimp and rice together with a large spoon onto plates
Shuck the shrimp with your fingers, a bit messy but fun.

Some bits of the rock salt may remain stuck to the shrimp; warn your family and guests! Discard the aluminum pan and rock salt when it cooled.

Enjoy!


Old Fashioned Chocolate Pie

A Taste of the Good Life

Submitted By: Janice Finley

INGREDIENTS for Filling:
1-1/4 cups sugar
3 Tablespoons corn starch
3 Tablespoons cocoa
1/4 teaspoon salt
2-1/2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla
1 Tablespoon butter
1 (9 inch) pie shell

INGREDIENTS for Meringue:
3 egg whites
3 Tablespoons sugar
Pinch of cream of tartar

TO PREPARE:
Mix together first 4 ingredients in a double boiler. Add milk and egg yolks and cook over medium heat until thick, stirring constantly. Stir in butter and vanilla. Pour into baked pie shell. Chill. Beat egg whites until stiff, gradually adding sugar and pinch of cream of tartar. Spread over cooled chocolate filling and bake a 350 degrees until lightly browned.

SERVINGS: 6 - 8


Dainty Lemon Bars

Submitted by: Janice Finley

INGREDIENTS for Bars:
1 cup flour
1/2 cup butter, softened
1/4 cup powdered sugar
2 eggs, beaten
1 cup sugar
2 Tablespoons lemon juice
1 teaspoon lemon rind

INGREDIENTS for Lemon Glaze:
1/2 cup powdered sugar
1 teaspoon lemon juice
1 teaspoon water

TO PREPARE Bars:
Combine flour, butter, powdered sugar; mix thoroughly. Spread in a 9-inch square pan. Bake at 350 degrees for 15 minutes. Meanwhile, mix together eggs, sugar, lemon juice and lemon rind; spread over first layer in pan. Return to oven for 25 minutes. When cool, frost with Lemon Glaze. Cut into 1 inch x 1-1/2 inch bars.

TO PREPARE Lemon Glaze:
Mix powdered sugar, lemon juice and water together and spread thinly over Dainty Lemon Bars.

YIELDS: 3 dozen bars


Baked Potato Soup

Submitted by: Janice Finley

INGREDIENTS;:
4 large potatoes
2/3 C flour
2/3 C butter
6 C milk
4 green onions
1 C sour cream
2 C cooked bacon, crisp and crumbled
5 oz cheddar cheese, grated
salt and pepper to taste

PREPARATION:
Heat oven to 350° and bake potatoes until fork tender. Melt butter in 4 1/2-quart pan. Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk to mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly.
 
Cut potatoes in half, scoop out and set aside. Chop half the potato peels and discard remainder. When milk mixture is very hot, whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until it’s all melted in.
 
Serve with crusty French bread and fresh butter. Great on a cool evening!


B. J's Cheese Dip

Submitted By:  B. J. Treece

ITEMS NEEDED:
Velveeta Cheese
Milk
Hamburger Meat (if desired)
Cereal Bowl
Fork
Any Spices W

PREPARATION:
Brown Hamburger meat if used
Pour 1/4 cup milk in bowl
Pour 1 cup Velveeta cheese
Mix together
Put in microwave for 30 seconds and then stir
Microwave 1 minute and then stir (x2)
Add meat or spices
Microwave 10 seconds
Serve and eat


Alabama Cookies
Submitted by:  Krissy Minter, Arab

INGREDIENTS:
1 cup shortening
1 cup sugar
1 cup brown sugar firmly packed
2 eggs
1 tsp. vanilla
1-1/2 cups flour
1 tsp. salt
2 cups regular oats
2 cups chopped pecans
1 cup Rice Krispies
1 cup flaked coconut

PREPARATION:

Cream shortening, gradually add sugars, beating well at medium speed of mixer. Add eggs and vanilla, beating well. Combine flour and salt, add to creamed mixture, mixing well. Stir in oats and remaining ingredients. Drop dough by heaping teaspoons onto greased cookie sheets. Bake at 325° for 10 to 12 minutes. Let cool slightly on cookie sheets, remove to wire rack to cool completely. Makes about 6 dozen cookies.


Aunt Wanda’s Meatloaf

Submitted by: Gayla Hayes, Arab

INGREDIENTS:
2 pounds extra lean ground chuck
3 eggs
1-cup quick oats
½ of a 15 oz. Can of tomato sauce (freeze the rest to use next time)
Salt and pepper to your taste
1 Tbsp. Milk
1 Medium onion, chopped

Topping

Mix together ½ cup brown sugar, packed and ½ cup catsup. 

PREPARATION:

Preheat oven to 400 degrees.
Mix all ingredients (except topping) well and shape in baking dish.
Add a little water (about ¼ cup) to the baking dish.  This keeps the meatloaf moist.
Cover with foil and bake for 45 minutes.
Remove from oven and drain off some of the liquid.
Add topping, re-cover and bake for another 15 minutes.


Lemon Bars

Submitted by:  Gail Sheppard

INGREDIENTS:
1 cup of flour
¼ cup of powdered sugar
½ cup of melted butter

Mix well and press into a well buttered pan.  Bake for 15 minutes.

MIX
2 beaten eggs
1 cup of granulated sugar
3 tablespoons of fresh lemon juice.
2 tablespoons of flour
½ teaspoon baking powder

Pour on top of base
Bake for 20 minutes at 350*.
Sprinkle with powdered sugar

* A metal pan works best.

 


    

 

Your Local
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Krissy Minter

kbmint@otelco.net
256-586-7704

 
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