THANKS STEVE FOR THE RECIPE. IT'S NICE PEOPLE FROM THE BASEMENT ARE STILL USING THE SITE.
Prep time....30 minutes.....cooking time 15 minutes
1/2 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons ketchup
1 teaspoon dried oregano
2 pounds round steak
1) in a small bowl, mix together garlic,soy
2)pierce meat generously with a fork on both sides.place meat and marinade in a large resealable plastic bag.refridgerate
up to 8 hours
3) preheat grill for medium high heat
4) lightly oil grate,and place steak on grill. cook for 5 to 8 minutes per side depending on thickness,do not over
cook as london broil is best on the rare side
5) for best results, cut with a knife in a slanted position. Carve thin slices across the width(grain of the steak)
Note: London Broil may be broiled
6) place steak on broiler rack 4 to 5 inches from the heat for 10
minutes, flip, baste with remaining marinade,if
desired. Broil 10 minutes longeror untill desired doneness is acheived
I WOULD LIKE TO THANK BIRDIE FOR TAKING HER TIME TO SHARE HER RECIPE WITH US
Cod Fish Cakes
Preparation time: 40 minutes.
Here is a delicious way to use up leftover fish or mashed potatoes. I made my first cod fish cakes after catching
my first lingcod (which isn't actually cod by the way, but it still worked fine).
1 lb of cod fillets
2 medium-sized russett potatoes
1 cup bread crumbs
1/4 cup chopped fresh parsley
2 Tbsp freshly grated Parmesan cheese
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, lightly beaten grapeseed oil for frying
Boil and mash the potatoes, set them aside. Boil the codfish until it flakes easkly. Drain and flake the fish
with a fork. Be sure to remove all bones. Mix the flaked fish, the potatoes and the rest of the ingredients together well
by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs. Form the mixture into
cakes and fry them on medium high heat in a saute pan with oil.
Makes 12 fish cakes. Serves 4-6.
I'd like to thank Busy_Liz for these recipes. She is one of the regulars
in the Basement on the zone. She is a great friend.
8oz self rising flour 2 level teaspoons baking powder 1 teaspoon of salt 2 or 3 mashed ripe bananas 2oz butter or
margarine 5oz of caster sugar 2 eggs Put all into a mixing bowl mix smooth Put in 1lb baking tin Bake in oven for 45min to
1 hour .
MARS BAR CAKE
4oz of margarine 4 mar bars 2 table syrup 4 cups of rice crispiest Melted chocolate Melt marg, mars bars and syrup over
a gentle heat Add rice crispies and mix well together Press onto a tin and cover with melted chocolate.
Line a round casserole bowl with cling film Put this into a pan 1 cup of water 1 cup of brown sugar 3/4lb sultanas 1
lb margarine 1 table spoon of dark syrup 1 tablespoon of bicarbonate soda 1 tablespoon of raisons Heat slowly until all melted
Allow to cool slightly Then add in 2 cups of plain flour 1 teaspoon of mix spice 1 teaspoon of cinnamon Mix all together Put
it in your lined bowl Cover with cling film Pierce the top Cook for 9 mins Leave to stand for 5 mins Turnout and serve hot
or cold with cream .
THESE RECIPES ARE FROM CINDI_LOU. THANKS FOR YOUR CONTRIBUTION. YOU ARE
A GREAT FRIEND AND SPADE PLAYER.
CINDI'S APPLE PIE TART
Preheat oven to 450 degrees F (230 degrees C) and place rack in center of oven. Grease (or spray with Pam) a 9 inch (22
cm) springform pan.
CRUST: In the bowl of your food processor place the flour and sugar. Pulse to blend together. Add butter and pulse
until dough just begins to come together. Pat the dough onto the bottom and one inch (2.5 cm) up the sides of the pan. Cover
with plastic wrap and place in refrigerator while you make the filling.
FILLING: In a food processor process the cream cheese until smooth. Add the sugar and mix well. Blend in the egg and vanilla
extract and process until smooth. Remove the crust from the fridge and pour in the filling. Return to refrigerator while you
prepare the topping.
TOPPING: Combine the sugar and cinnamon in a large bowl. Toss the sliced apples in the sugar mixture. Spoon the apples
evenly over the cream cheese layer and sprinkle with almonds. Place the springform pan on a larger baking sheet to catch the
drips. Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce heat to 400 degrees F (205 degrees C) and bake for 25
to 30 minutes until golden brown (apples are soft when pierced with a fork), and filling is almost set. Remove from oven and
place on wire rack to cool. Sprinkle with confectioners sugar and serve at room temperature.
CRUST: 1 cup (140 grams) all-purpose flour 1/3 cup (35 grams) confectioners (powdered or icing) sugar 1/2 cup (1 stick)
(113 grams) cold unsalted butter cut into small pieces
FILLING: One 8-ounce (227 grams) cream cheese, at room temperature 1/4 cup (50 grams) granulated white sugar 1 large egg
1/2 teaspoon pure vanilla extract
TOPPING: 1/3 cup (66 grams) granulated white sugar 1/2 teaspoon (2 grams) ground cinnamon 4 cups (500 ml) nice firm cookn
apple,like mutsu, spy,idared or and u like, peeled and cut into 1/4 inch (.6 cm) slices (about 3-4 large apples) 1/3 cup (35
grams) sliced almonds
APPLE PIE JAM
4 TO 5 LARGE APPLES PEELED AND SLICIED ABOUT 2 POUNDS 1 CUP WATER 5 CUPS SUGAR ½ TEASPOON BUTTER 1
POUCH LIQUID FRUIT PECTIN 1 ½ TEASPOONS GROUND CINNAMON 1 TEASPOON GROUND NUTMEG ¼ TEASPOON GROUND MACE
WE ADDED SPICES AT BEGINNING I THINK IN A LARGE KETTLE, COMBINE APPLES AND WATER. COVER AND COOK SLOWLY JUST UNTIL
TENDER. MEASURE 4 ½ CUPS APPLES; RETURN TO KETTLE. ADD SUGAR AND BUTTER TO KETTLE; BRING TO A FULL ROLLING BOIL, STIRRRING
CONSTANTLY. STIR IN PECTIN; RETURN TO A FULL ROLLING BOIL. BOIL 1 MINUTE,STIRRING CONSTANTLY. REMOVE FROM THE HEAT STIR IN
SPICES. SKIM OFF FOAM. POUR HOT JAM INTO HOT JARS LEAVING ¼ IN HEADSPACE. PROCESS FOR 10 MINUTES MAKES 7 HALF PINTS
CARAMEL APPLE JAM
6 CUPS DICED PEELED APPLES ½ CUP WATER ½ TEASPOON BUTTER 1 PACKAGE POWDERED FRUIT PECTIN 3 CUPS WHITE SUGAR 3 CUPS BROWN
SUGAR ½ TEASPOON GROUND CINNAMON ¼ TEASPOON NUTMEG IN A LARGE KETTLE, MIX APPLES, WATER AND BUTTER. COOK AND STIR OVER LOW
HEAT UNTIL APPLES ARE SOFT. STIR IN PECTIN; BRING TO A FULL ROLLING BOIL, STIRRING CONSTANTLY. STIR IN SUGARS AND SPICES.
RETURN TO A FULL ROLLING BOIL AND BOIL FOR 1 MINUTE. REMOVE FROM HEAT AND SKIM FOAM OFF. PROCESS FOR 10 MINUTES. MAKES 7 HALF
PINTSPUMPKIN APPLE MUFFIN 2 1/2 CUPS FLOUR 2 CUPS SUGAR 1 TABLESPOON PUMPKIN PIE SPICE 1 TEASPOON BAKING SODA 1/2 TEASPOON
SALT 2 EGGS, LIGHTLY BEATEN 1 CUP CANNED PUMPKIN 1/2 CUP VEGETABLE OIL 2 CUPS CHOPPED PEELED APPLES TOPPING 1/4 CUP SUGAR,
2 TABLESPOONS FLOUR, 1/2 TEASPOON CINNAMON, 1 TABLESPOON MARGARINE in A LARGE BOWL, COMBINE FLOUR, SUGAR, PUMPKIN PIE SPICE,
BAKING SODA AND SALT. COMBINE EGGS, PUMPKIN AND OIL; STIR INTO DRY INGREDIENTS JUST UNTIL MOISTENED. fold IN APPLES. FILL
GREASED OR PAPER LINED MUFFIN CUPS THREE-FOURTHS FULL. FOR TOPPING, COMBINE SUGAR, FLOUR AND CINNAMON. CUT IN BUTTER UNTIL
MIXTURE RESEMBLES COARSE CRUMBS; SPRINKLE 1 TEASPOON OVER EACH MUFFIN. BAKE AT 350 FOR 30 - 35 MINUTES OR UNTIL MUFFINS TEST
DONE. COOL IN PAN 10 MINUTES BEFORE REMOVING TO WIRE RACK YIELD; 1 1/2
I'D LIKE TO THANKS ANOTHER ONE OF MY GREAT FRIENDS FROM THE BASEMENT FOR HER CONTRIBUTION
TO THE PAGE. SHE IS A TRUE FRIEND AND A GREAT SPADES PLAYER AS WELL.
4-heaping Tbsp.instant coffee Folgers or your Preferance
Heat on medium,boil 15 minutes
add 1/5 cheap Vodka
Pour in large bottles,I use empty wine bottles.
Add 1 vanilla bean per bottle put on lid,age one month.The longer the
Can also use cheap Brandy instead.
PETOS_DAUGHTER & xXx_GO_xXx
THIS RECIPE IS ONE MY DAUGHTER and SON MADE. IT IS REALLY GOOD ESPECIALLY FOR KIDS.
PEANUT BUTTER AND JELLY FRENCH TOAST
2 teas Vanilla
4-6 Eggs (beaten)
Margarine for frying
Make peanut butter and jelly sandwiches as normal. sit aside. mix vanilla and
eggs together. dip sandwich in egg mixture and fry in melted butter until light brown.
THANKS LEMON FOR YOUR RECIPE! I'M SURE WE WILL ALL LOVE IT! YOU ARE A GREAT
FRIEND...I HOPE YOU ARE REALLY ENJOYING THE COOKBOOK
Angel this is SO good...and always tender..yummy
Oven Barbecued Brisket
1 (3+ pound) Beef brisket *
2 TB liquid smoke
2TB Worcestershire Sauce
2 tsp pepper
1 tsp salt
1 tsp garlic salt
1 tsp onion salt
Place brisket, fat side up in a
9 x 13 cake pan
Combine remaining ingredients except BBQ sauce,mixing
Spread mixture over brisket
and bake at 250° for 5 hours. Remove
brisket from pan; discard marinade.
When cool enough to handle, remove more of
fat and cut brisket diagonally across the
grain into thin slices.
Return sliced brisket to casserole dish; pour BBQ
over top. (recipe below)
Bake uncovered at 300° for 30 minutes.
Remove brisket to serving platter
with BBQ sauce.
*I buy the ones that have already been
trimmed of excess fat.
2 cups water
2/3 cup catsup
1/2 cup red wine vinegar
1/2 cup firmly packed dark brown sugar
2 TB instant minced onion
1 tsp salt
1/2 tsp pepper
1/2 tsp paprika
Combine all ingredients in a large
Bring to boil; reduce heat and simmer,
15 minutes, stirring occasionally.
THANK YOU FOR SENDING US A RECIPE. I APPRECIATE ALL YOUR TIME. YOU ARE A GOOD
(FOR THOSE THAT NEED TO KNOW HOW TO TRANSLATE FROM GRAMS TO CUPS/SPOONS THERE IS A TABLE IN
Cheese cake with salmolina
250 gr. butter stir until soft
250 gr. sugar
4 egg yorks, add and stir until the mixture is light white
1 tsp vanilla sugar
2 tsp lemon juice and 2 tsp lemon rind
125 gr. salmolina
1 full tsp baking pouder
1 packet vanilla crème powder
mix together and stir into the butter mixture
150 gr. Raisins add into salmolina mixture
1000 gr. Quark or Crème Cheese, add und stir well under
4 egg white
1 pinch of salt
1 tsp top baking powder
beat until stiff
add slowly 2 table spoon suger, beat again
add beaten egg white in cake mixture carefully
grease a 24 cm Ø baking
tin and sprinkle with breadcrumbs and fill in the cake mixture preheat oven 180°C for 10 min, place the tin on the last down
row and bake for appr. 60 min
THANK YOU FOR THE RECIPES. YOU ARE A TRUE FRIEND AND THE INSPIRATION FOR THE WEB PAGE.
I REALLY HOPE YOU ARE ENJOYING IT!!!!!!
THIS IS MY MOST REQUESTED APPETIZER.......
HAMBURGER SALSA AND CHIPS
ABOUT 1 LB.
OF GROUND CHUCK
16 OZ. BLOCK OF VELVETTA PROCESSED CHEESE
8 OZ. JAR OF PACE (MILD) SALSA
COUPLE OF DASHES OF TABASCO
TOSTITO'S TORILLA CHIPS
COOK GROUND CHUCK.....DRAIN
CUBE VELVETTA IN MICRO-SAFE BOWL ADD SALSA.....COOK
IN MICRO TIL
MELTED...STIRRING OCCASSIONAL....CHECK ABOUT EVERY 4 OR 5 MINUTES
WHEN MELTED....STIR WELL...ADD GROUND
CHUCK AND TABASCO TO TASTE
SERVE WITH TORILLA CHIPS
HERE'S A DIABETIC DESSERT FOR BO, PH, LEMONS MOM AND
SUGAR FREE GELATIN FRUIT SALAD
1 C. UNSWEETENED APPLESAUCE
1 PKG. (.6 OZ) SUGAR FREE CHERRY JELLO
OZ. CAN DIET GINGER ALE OR (1 1/2 C.)
8 OZ. CAN UNSWEETENED CRUSHED PINEAPPLE (UNDRAINED)
BRING APPLESAUCE TO BOIL...REMOVE
FROM HEAT.....ADD JELLO STIR TIL DISSOLVED
SLOWLY ADD GINGER ALE ...ADD PINEAPPLE
POUR INTO A 2 QT. BOWL ...CHILL
SERVING = 30 CALORIES AND 1/2 FRUIT EXCHANGE
1 C. FRESH ORANGE JUICE
FROZEN MIXED BERRIES (STRAWB, BLACKB, RASPB MIX)
1/4 C. FROZEN BLACK CHERRIES
PLACE ALL IN BLENDER AND BLEND TO
(IF NEEDED ADD EITHER MORE JUICE OR MORE BERRIES)
MY MOST REQUESTED SALAD
SPINACH SALAD....(EVEN IF YOU HATE SPINACH ...YOU'LL LOVE
THIS) ASK ANYONE WHO HAS TRIED IT
ONE BAG OF CLEANED
FRESH SPINACH....TORNED INTO BITE SIZE PIECES
FRESH STRAWBERRIES......CLEANED AND SLICED INTO BITE SIZE PIECES
C. SALAD OIL (NOT OLIVE OIL)
1/4 C. RED WINE VINEGAR
1/4 C. (SCANT) SUGAR
1/4 TEAS. GARLIC POWDER
1/4 TEAS. ONION
1/4 TEAS. SALT
1/4 TEAS. PEPPER
1/4 TEAS. DRY MUSTARD
PUT ALL INGRED. IN JAR (SHAKE WELL) REFRIGERATE
OVER SALAD.... JUST.... BEFORE SERVIING
MY MOST REQUESTED SALAD AGAIN ...SMILING
SMALL HEAD OF LETTUCE...CLEANED AND TORNED INTO BITE SIZE PIECES
1/2 C. SLICED GREEN ONIONS
1/2 C. CHOPPED CELERY
C. SHREDDED MOZZ. CHEESE
1 CAN ( 2 1/4 OZ) SLICED BLACK OLIVES, DRAINED
1 MED. TOMATO CUT INTO WEDGES (OR MORE IF DESIRED)
TBLS. SHREDDED PARMESAN CHEESE
1/2 C. VEG. OIL OR OLIVE OIL ( I MIX THEM)
1/4 C. RED WINE VINEGAR
GARLIC CLOVES, MINCED
1 TEAS. SUGAR
1/2 TEAS. DRIED OREGANO
1/2 TEAS. SALT
1/4 TEAS. PEPPER
PLACE ALL INGRED.
IN A JAR....SHAKE WELL...SET ASIDE
JUST BEFORE SERVING SALAD... ADD DRESSING AND SPRINKLE WITH PARMESAN CHEESE
BEST BET IS TOO MAKE DOUBLE... CAUSE THEY ALWAYS WANT MORE)
1/2 C. ONIONS....MINCED
1 TBLS. VEG. OIL
1 C. UNCLE BEN'S CONVERTED RICE
1/2 C. SLIVERED ALMONDS
2 1/2 C. CHICKEN BROTH
1/4 TEAS. PEPPER
SAUTE ONIONS IN BUTTER AND OIL...
ADD UNCOOKED RICE AND ALMONDS....COOK OVER LOW
ADD CHICKEN BROTH, SALT AND PEPPER.
HEAT TO BOIL...REDUCE HEAT...COVER
TIGHTLY....SIMMER 20 MINUTES.
REMOVE FROM HEAT....LET STAND ...COVERED....10 MINUTES OR MORE....(DO
CANDY MIX (CAN'T STOP EATTING IT)
2 C. CANDY CORN
2 C. FALL COLORED M & M'S ( OR REGULAR COLOR IF NEEDED)
C. UNSALTED PEANUTS
COMBINE AND STORE IN AIR TIGHT CONTAINER
PUMPKIN BREAD ( MADE 2 LOAVES FOR SCHOOL
BAKE SALE....THEY REQUESTED
6 THE NEXT YEAR)
3 1/2 C. ALL-PURPOSE FLOUR
2 TEAS. BAKING SODA
1 TEAS. SALT
TEAS. GROUND CINNAMON
1 TEAS. GROUND NUTMEG
1 TEAS. GROUND CLOVES
1 TEAS. GROUND ALLSPICE
3 C. SUGAR
1 C. VEG.
4 EGGS...LIGHTLY BEATEN
2 C. LIBBY'S CANNED PUMPKIN
2/3 C. WATER
PREHEAT OVEN TO 350
MIXING BOWL...COMBINE FLOUR, BAKING SODA, SALT, SPICES AND SUGAR.
ADD OIL, EGGS, PUMPKIN AND WATER....BEATING UNTIL WELL
POUR BATTER INTO TWO LIGHTLY GREASED 9X5X3 INCH LOAF PANS.
BAKE 1 HOUR OR UNTIL TOOTHPICK INSERTED IN CENTER
OF LOAF....COMES OUT CLEAN.
REMOVE FROM PANS AND COOL ON WIRE RACKS
SERVE WITH ORANGE SAUCE....IF DESIRED....RECIPE
JUICE OF ONE ORANGE
1 TBLS. LEMON JUICE
1 C. OF WATER
1/2 C. OF SUGAR
GRATED RIND OF ONE ORANGE
1 EGG...LIGHTLY BEATEN
1 TEAS. BUTTER
IN MEDIUM MICRO-PROOF BOWL....COMBINE
JUICES AND WATER...
ADD SUGAR AND CORNSTARCH...STIRRING TIL DISSOLVED
STIR IN RIND, EGG AND BUTTER
MICROWAVE ON HIGH
5 MINUTES...OR UNTIL MIXTURE BOILS AND
THICKENS....CHECK EVERY 2 MINUTES...STIR IF NEEDED.... SO EGGS DON'T
ALLOW TO COOL AND STORE IN AIRTIGHT CONTAINER IN REFRIGERATOR
MEXICAN LAYERED TORILLA
1 CAN CREAM OF MUSHROOM SOUP
1 LB. HAMBURGER
1 CAN CREAM OF CHICKEN SOUP
1 SM. JAR TACO SAUCE
PKG. SHREDDED MONTERY JACK CHEESE
ADD BOTH SOUPS AND TACO SAUCE....STIR
IN ROUND GLASS
BAKING DISH...LAYER TORTILLA, THEN HAMBURGER
MIXTURE....REPEAT UNTIL ALL GONE...TOP WITH A LAYER OF
CHEESE ON TOP
WARM IN 400 DEGREE OVEN UNTIL CHEESE MELTS
3 LBS. HAMBURGER OR JOHNSVILLE
ITALIAN SAUSAGE SKINNED..COOKED AND CRUMBLED
1 PKG. SHELL NOODLES... COOKED
6 C. SHREDDED MOZZ...CHEESE...(SAVE 3 C.
FOR THE TOP LAYER)
1 LG. CONTAINER OF SOUR CREAM
1 LG. JAR OF RAGU SAUCE ( I USE PREGO GARLIC AND ONION)
HAMBURGER OR ITALIAN SAUSAGE TIL DONE...DRAIN... ADD SAUCE
IN LARGE SLOW COOKER....ADD A LAYER OF SHELL NOODLES, THEN MEAT
MIXTURE, THEN SOUR CREAM THEN CHEESE...KEEP LAYERING THIS TIL
GONE...(ABOUT THREE LAYERS)...LAST LAYER SHOULD BE 3
CUPS OF CHEESE
COOK IN SLOW COOKER ON ...LOW....ABOUT 2 1/2 HOURS
This recipe is a cherished family heirloom; for those of you in the south that have had it;
you know the extra work/effort is well worth the end product!! Enjoy; also; it's from my maternal grandmother; who cooked
on a wood cookstove so I had to trial and error the oven temp LOL (VERY HOT)!!!! Mama only served this dish at special occasions
because it does take more effort than regular cornbread...It should come out the consistency of a thick pudding. Reduce heat
if its too thick on your second try.
Southern Spoon Cornbread
handed down to me from my Grandmother; Elizabeth Lee Peters Metcalfe
2 cups boiling water
1 cup sifted corn meal (plain not self rising ok)
1 tbsp butter
1 tsp salt
pinch of baking powder
1 cup sweet milk
1 egg - well beaten
To the boiling water, add cornmeal, butter, salt, baking powder. Whisk or stir fast so
that it is smooth. Cook for five minutes on low heat. Take from stove and add milk and egg gradually. Pour in baking
dish and bake until golden brown (Guesstimate is 20 - 30 minutes; just keep an eye on it and don't peep at it until after
at least 12-15 minutes so it wont 'fall' .....Bake @ 425 degrees. I had better luck placing (trial and error) my dish with
the ingredients in it inside another larger pan with a small amount of water in it...bakes more evenly that way.
TURKEY POT PIE
This one's a good one to get rid of the leftover turkey after holidays and it ROCKS...Makes
a ton of food too; I make a double batch (without biscuits of course) and freeze one up when I need a quick meal; then all
you have to do is whip up the biscuits to go on top!
PS: ITS CHEATING IF YOU USE WHOPPP))))))))) BISCUITS OUT THE STORE OK LOL
5 - 6 cups of chopped up leftover turkey
2 cans of either cream of mushroom soup or cream of chicken (I used chicken one) or you can
use one HUGE can of Campbells soups
1 cup frozen peas (they taste better)
1 cup chopped carrots
1 cup cubed tiny potatoes
1 cup sauteed chopped onions
pinch of garlic (fresh better)
salt to taste (I know some of you cant do salt but Ima salt freak and add two tsps)
dash of pepper
dump all the above into dutch oven and simmer just enough to get hot while you make up a regular
size batch of biscuit dough.... It bakes a bit faster if you have everything hot before you add biscuits...
Cut out biscuits; usually takes about twelve biscuits
Place all the filling ingredients you've heated into a lasagne size pan...13 x 9"...then lay
biscuits on top of that and bake @ 350 (always lower heat 25 degrees if using glass pans) for half hour or until the biscuits
are nice and goldeny brown.
This feeds Tex so figger a meal for 6 people LMAO
BISCUIT DOUGH RECIPE I USE
2 cups plain flour, 2 tsps baking powder, 1 tsp salt, 3/4 cup shortening (crisco), 1 cup sweet
Cut shortening into flour and rest of ingredients with pastry blender or fork...make well in
middle of that and add milk; roll out on floured surface and cut em out!!!
1 lb.shredded Chedder Cheese
1 small onion,grated
1 can chopped olives
1 can(4 1/2 oz.)chopped green chili peppers
1/2 cup oil
1 can tomato sauce
2 tsp.wine vinegar
1 tsp.worcestershire sauce
10 squirts tobasco sauce
salt and pepper to taste
Drain olives and peppers.Combine ingrediants,Broil on crackers or chips
BASEMENT BUDDY PICTURES