YIISolutions

Festive Black-Eyed Peas This is delicious served over rice with garlic bread. 1 pound dried black-eyed peas, soaked overnight 3 cups water or enough to cover peas 1 pound link sausage or your favorite sausage 1 small onion, chopped 3 tablespoons brown sugar 1 tablespoon prepared mustard 1 teaspoon salt 8 ounces prepared barbecue sauce Cook peas in water until just tender. Drain and retain 1/2 the liquid. Brown sausage and onions together. Drain. Place peas in a 3-quart casserole. Add sausage and onions. Stir in liquid, brown sugar, mustard, salt and barbecue sauce. Bake for 1 1/2 hours in 200 degree F oven. Marzipan Easy Recipes 2 1/2 pounds ground almonds 2 1/2 pounds confectioners’ sugar 1/2 to 1 teaspoon almond extract Rosewater Mix ground almonds with confectioners’ sugar and almond extract. Moisten with rosewater, a little at a time, being careful not to get the mixture too wet. Mix thoroughly and knead to a consistency suitable for modeling with the han...

Baked Hominy Easy Recipes 2 large cans hominy, drained 1 (4 ounce) can green chiles 1 cup sour cream 3/4 pound jack cheese, grated 1/2 cup Cheddar cheese, grated Combine sour cream and chiles. Grease casserole dish. Layer ingredients with Cheddar cheese on top. Bake at 350 degrees F for 30 minutes. Bonkers Bordeaux Fudge Easy Recipes (Original recipe. (c) 1997 T. Skaarup. May be copied without modification. All rights reserved.) This recipe is a “Lunatic Fudge” variation of Opera Fudge (Bordeaux Fudge). This recipe is the backbone for all my non-chip based fudges. 1/4 cup butter or margarine (1/2 stick) 2 1/2 cups granulated sugar 2/3 cup evaporated milk (or small 5 ounce can) 6-7 ounces Marshmallow Creme or Marshmallow Fluff     (may substitute 2 cups of mini-marshmallows) 1 cup nuts (optional; walnuts, almonds or pecans) 1 teaspoon vanilla extract 1/2 teaspoon salt Line a 9-inch square pan with aluminum foil and set aside. Set butter aside to...

German Sauerkraut Recipe With Apples 3 pounds sauerkraut, drained 1/2 pound sliced bacon, cut into 1/4-inch strips 1 cup molasses or dark brown sugar 3 apples, peeled and quartered 1/4 cup wine 1 teaspoon caraway seeds Fry bacon crisp; save fat. Drain bacon on paper towels and set aside. Put remaining ingredients into a pressure cooker and cook for 15 minutes; cool immediately. Add one-half the bacon to the other ingredients and brown in a large skillet in the reserved fat. Sprinkle the remaining bacon on top and serve. Instead of using a pressure cooker, put one-half the bacon and all other ingredients into a large casserole dish and bake at 325 degrees F for 2 1/2 to 3 hours; baste with wine. Sprinkle the remaining bacon on top and serve. This will keep for up to 2 weeks refrigerated. Serves 8.

Impossible Cauliflower Pie Recipe 2 cups chopped cauliflower, thawed and drained 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1 cup shredded Cheddar cheese (4 ounce) 3/4 cup Bisquick 3 eggs 1 teaspoon salt 1 1/2 cups milk Preheat oven to 400 degrees F. Lightly butter a 10-inch pie pan or a 9-inch square baking dish. Cook cauliflower and combine remaining vegetables and cheese. Pour into dish. Beat remaining ingredients together and pour over vegetables. Bake 35 to 40 minutes. Let stand 5 minutes before cutting. Serves 6.

Spinach Hater’s Spinach Recipe 2 packages chopped, frozen spinach 1 can cream of mushroom soup Salt Pepper 2 tablespoons dehydrated minced onion Garlic salt 3 tablespoons toasted sesame seeds 1/4 cup sliced almonds 1 cup sharp Cheddar cheese Cook spinach and drain well. Mix in remaining ingredients, using only one-half of the almonds. Put into buttered 1-quart casserole. Sprinkle with remaining almonds. Bake at 350 degrees F for 20 minutes.

Stuffed Zucchini Recipe 12 small tender zucchini 1/4 pound Monterey jack cheese 2 eggs 1 teaspoon salt 1/2 teaspoon black pepper 2 teaspoons flour Vegetable oil (for frying) Parboil zucchini in boiling salted water for 5 minutes. Cut zucchini in halves lengthwise. Scoop out centers; place strips of cheese in halves and fill with the zucchini pulp, then fasten the two halves together with wooden picks. Beat egg whites very stiff; still beating, add yolks, slowly, one at a time, then salt, pepper and flour. Heat 1/2 inch of oil in a pan. Dip zucchini in egg batter, and fry until well-browned on both sides.