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Archive for the ‘Recipes’ Category

Rhubarb Custard Pie

1  1/2 cup sugar

3 Tbsp flour  (heaping spoons)

1/4 tsp nutmeg

1 Tbsp soft butter

3 eggs (2 Extra Large eggs – depends on how much custard you want!)

3  cups of rhubarb

There is probably a special order these should be mixed, but I learned to just mix them all in a bowl and pour into a pie crust.  Dot with the soft butter and add a top crust.

Bake at 450 for 10 minutes then reduce to 350 and bake 30-40 minutes; until the pie bubbles through the vents.

Because of the eggs, this pie must be refrigerated if you don’t eat it all, but why would there be leftovers?!  That’s CRAZY!!

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Striped Jello

As mentioned on Broad Talk:

The first recipe is mine, the second is one sent by a listener named Deb.  Both recipes need a ‘level’ refrigerator!

RECIPE ONE

Dissolve 2 pkg. Knox gelatin in 1/2 c water.

Bring 2 c. milk and 1 c. sugar just to a boil.  Remove from heat.

Add 1 tsp vanilla to milk mixture then stir into the gelatin mixture.  Allow mixture to cool a bit.

Blend together 1 8 oz. pkg cream cheese with 1 c. sour cream.  Add to the milk mixture.  Mix with whisk until smooth.

Put 5-3 oz. pkg. of jello in 5 separate bowls.  (For “Christmas” use  cranberry, lime and lemon)  For each layer, add 1 c. boiling water to one bowl at a time and stir to dissolve.  Pour red jello in a 9 x 13 pan and let set 25 minutes in fridge.  Top first layer with 1 c. and 2 Tbsp of white mixture.  Put back in fridge for 20 min. Add 1 c. boiling water to second color jello and repeat.  (Don’t wait too long or the layers will slide off each other when you serve it however make sure you wait long enough that the new layer doesn’t melt the one below it.  I try to cool my gelatin layers a bit before pouring them onto the white layers.)  Alternate jello and white mixture layers allowing each layer to chill for 20 minutes.

SECOND LISTENER RECIPE

Choose 7 colors of Jello- Black Cherry, Cherry, Lime, Lemon, Orange, Mixed Fruit and Strawberry.  Dissolve each flavor with 3/4 C hot water then add 3/4 C cold water.  In some of the layers (cherry, lemon, mixed fruit) also stir in 1/2 C sweetened condensed milk to the jello.  Pour each layer into a 9 x 13 pan, allowing each layer to set up between flavors.

Chocolate Mousse

1 1/2 cup cold skim milk
1 4 oz. pkg chocolate pudding mix
2 cup thawed Cool Whip topping
Chill mixing bowl for 20 minutes. Beat together cold milk and pudding mix in chilled bowl with wire whisk until mixture thickens. Stir in thawed whipped topping.
Whip until mixture is blended and turns to a light brown color.
Refrigerate until ready to serve.

Low Fat Black Bean Hummus

1 can garbanzo beans (drained and rinsed)
1 can black beans (drained and rinsed)
1-2 cloves garlic minced
2-4 Tbsp cilantro (1/4 cup)
juice of one lemon
salt and pepper to taste
dash of tabasco sauce
2 Tbsp cumin
1 Tbsp fresh parsely
Place all ingredients in food processor and pulse til smooth (does not have to be completely smooth)
*Vary tabasco and/or garlic for your spice level*

Minestrone Soup

1 pound sausage

1 onion chopped

2 carrots sliced

2 stalks of celery chopped

2 cloves garlic minced

1  28 oz. can crushed tomatoes

2  8oz. can tomato sauce

1 Tbsp dried parsley

1/2 tsp dried basil

1 tsp oregano

salt and pepper

2 cups beef broth

1 quart water

 

Cook sausage and drain.   All the above together with sausage and simmer two to three hours. 

1  16oz.  garbanzo beans (drained and rinsed)

1  16oz.  cut green beans (drained)

1 cup macaroni

Add beans and macaroni, bring to a boil then reduce heat.  Cook until macaroni is tender.  Serve with fresh grated parmesan.

Chicken in Tarragon Cream Sauce with Rice and Walnuts

1 package white and wild rice (Uncle Ben’s) cooked to package directions
2 Tbsp Olive Oil
salt and pepper
4 pieces boneless, skinless chicken breast
1/4 cup balsamic vinegar
1/4 cup water
1 Tbsp tomato paste
1 tsp dried tarragon
1/2 cup heavy cream, half-and-half or sour cream
1/4 cup chopped walnuts
2 Tbsp chopped parsley
Preheat oil in skillet over medium heat. Season the chicken with salt and pepper. Cook chicken five minutes on each side. Remove chicken to plate and keep warm.
Reduce heat and add vinegar and water, scraping up pan drippings. Stir in tomato paste, cream and tarragon. Remove from heat. Toss nuts and parsley with cooked rice. Slice chicken on an angle and arrange of bed of rice. Top with sauce and serve.

Chili Biscuits

2 cup  flour

1 Tbsp baking powder

1/4 tsp salt

1/3 cup shortening

3/4 cup  milk

1 can or 1 1/2 cups leftover chili

In a medium bowl, stir flour, baking powder and salt.  Cut in shortening till mixture is coarse crumbs.  Add milk all at once and stir until moistened.  Divide the dough between 12 ungreased muffin cups.  Push dough against the bottom and sides of each cup up to the rim, forming a cup of dough.

Preheat oven to 350 degrees

Spoon chili into each cup.  Bake at 350 for 20 to 30 minutes or until dough is lightly brown.  Remove from tins and cool.  Add grated cheese when you serve.