Oriental Noodle Salad

Oriental Noodle Salad
Recipe By : Louise
Serving Size : 10
Categories : Misc, salad, oriental
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1 pound noodles -- thin
1 can baby corn -- sliced
1 package snow peas -- fresh or frozen
1 can pimiento -- chopped
1 cup peanuts -- roasted, salted
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Dressing:
1 teaspoon ginger
1 teaspoon garlic -- minced
2 1/2 teaspoons brown sugar
1/3 cup white wine vinegar
1/2 cup olive oil
1/3 cup soy sauce
parsley -- to garnish
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1. Cook noodles according to package directions -- add snow peas during last 5 minutes of cook time. Drain and rinse in cold water. Add corn & pimento.
2. Make dressing and wisk to mix. Pour over noodle mixture and toss. Garnish with peanuts & parsley. Serve.
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Mama Leone's Oriental Pasta Salad, 12-Ounce Package (Pack of 4)

OYSTER STEW

OYSTER STEW
Requested by Gerald C.
Recipe By : Louise
Serving Size : 2
Categories : Soups, Seafood, Oysters
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8 Freshly opened oysters
1 t Worcestershire
2 tb Butter
1 oz Of clam juice
1/4 c Oyster liquor
1/2 ts Paprika
1 d Of celery salt
1 c Half-and-half
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1. Place all of the ingredients except half-and-half and one tablespoon of the butter in the top part of a
double boiler over boiling water. Don't let the top pan touch the water.
2. Whisk briskly and constantly for about 1 minute, until oysters are just beginning to curl. Add half-and-half and continue stirring briskly, just to a boil. DO NOT BOIL.
3. Serve piping hot topped with the remaining 1 T. butter and sprinkled with paprika.
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Note: To make more servings, do 2 at a time. Have bowls hot, and heat half-and-half before adding.
ALSO: Canned oysters may be used.

Cornbread

Cornbread
Recipe By : Louise
Serving Size : 16
Categories : side dish, bread, muffins
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1 cup flour
1 teaspoon salt
1 1/3 tablespoons baking powder
1/2 cup sugar
1 cup cornmeal
1 1/2 cups milk
1/4 cup oil
1 egg
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1. Combine all dry ingredients, add oil, eggs, and milk -- beating well after each addition. Batter will be thin.
2. Pour into a sprayed cake pan and bake at 325 degrees for about 1/2 an hour. Brush tops with melted butter. Cool, cut, and serve.
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Note: This cornbread is light, sweet, and airy!

 
 
 
 
 
 
 
 
 
 
 

IRISH TEA BREAD

IRISH TEA BREAD
Recipe By: Louise
Serving Size: 4
Categories: Breads, Breakfast
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3/4 C  Strong tea
2 C Mixed dried fruit
3/4 C Soft brown sugar
1 Egg, lightly beaten
2 T Butter (melted)
2+1/8 C All-purpose flour
½ ts Baking soda
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1. The mixed fruit can include raisins, currants, and any other kind of dried fruit you like; chop any larger pieces down to about raisin size. Place the tea, mixed fruit and sugar in a bowl; cover and leave overnight.
2. Stir in the egg and melted butter. Mix the flour and the baking soda together and fold them in. Line the bottom of a large loaf pan with baking parchment, and brush the whole inside of the pan with melted butter.
3. Pour the mixture in and smooth the top. Bake in a preheated oven (350 F) on the middle shelf for 1 ½ hours. After removing from the oven, leave in the pan for 2-3 minutes; then turn out of pan and cool on a wire rack.

CROCKPOT IRISH STEW

CROCKPOT IRISH STEW
Recipe By : Louise
Serving Size : 8
Categories : Stews & Soups
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2 lb Lamb, boneless -- cubed, browned & drained
2 ts Salt
1/4 ts Pepper
2 c -- Water
1 sm Bay leaf
2 md Carrots -- pared & cut in 1/2"slices
2 sm Onions, thinly sliced
4 md Potatoes, pared & quartered
1/4 c Barley
10 oz Mixed vegetables, frozen
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1. Season cubed lamb with salt and pepper. Add remaining 
ingredients, stir well.
2. Cover and cook on low 10-12 hours.
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May substitute beef or pork cubes for lamb

Alfredo Sauce II

Alfredo Sauce II
Requested By Becky T.
Recipe By : Louise
Serving Size : 4
Categories : Sauces And Gravies
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4 tablespoons butter
4 tablespoons flour
1 cup whole milk
1 cup light cream (or half & half)
1 pinch salt
6 tablespoons parmesan cheese
1 tablespoon parsley, freeze-dried
1/4 teaspoon pepper
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1. STEP ONE: The Roux--
In a double boiler, over lightly simmering water, melt butter, stir in flour, blend, and let cook for 10 minutes.
2. STEP TWO:  Heat milk and cream together in a separate pan and stir slowly with a wire whisk bit by bit into flour and butter roux. Add salt, pepper, parsley, and cheese and cook slowly for 45 minutes.
3. VARIATIONS: An alternate method is to place sauce in a covered ovenproof dish and cook in a 275-degree oven for 45 minutes.
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For a thinner sauce, more warm milk may be added.