Cooking Recipes

Beans-n-Franks Recipe

Ingredients <br>- 2 teaspoons margarine <br>- 3 tablespoons chopped onion <br>- 1 (16 ounce) can baked beans with pork <br>- 1 (16 ounce) package frankfurters, sliced <br>- 1/3 cup brown sugar <br>- 1 teaspoon prepared mustard <br>- 1 teaspoon celery salt <br><p></p>Directions <br>step 1: Preheat the oven to 350 degrees F (175 degrees C). <br>step 2: Melt butter in a skillet over medium heat. Saute onions in butter until tender. Stir in the baked beans and sliced frankfurters. Season with brown sugar, mustard and celery salt. Transfer to a 2 quart casserole dish. <br>step 3: Bake for 40 minutes, stirring occasionally. <br>

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Rhubarb Cake IV Recipe

Ingredients <br>- .563 cup butter <br>- 1 cup white sugar <br>- 2 eggs <br>- 1 teaspoon vanilla extract <br>- ½ cup milk <br>- 1 ¼ cups all-purpose flour <br>- 2 teaspoons baking powder <br>- 1 teaspoon mixed spice <br>- ½ teaspoon ground nutmeg <br>- 6 rhubarb, chopped <br>- ¼ cup brown sugar <br>- ½ teaspoon mixed spice <br>- ¼ teaspoon ground nutmeg <br>- ¾ cup slivered almonds <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan. Sift together the flour, baking powder, 1 teaspoon mixed spice and 1/2 teaspoon nutmeg. Set aside. <br>step 2: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Spread batter into prepared pan. Sprinkle the chopped rhubarb over the batter. In a small bowl, mix together the brown sugar, 1/2 teaspoon mixed spice, 1/4 teaspoon nutmeg and slivered almonds. Sprinkle over top. <br>step 3: Bake in the preheated oven for 50 to 60 minutes, or until the cake springs back when lightly tapped. Serve warm or cold. <br>

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Summer Berry Compote Recipe

Ingredients <br>- 1 pint strawberries, quartered <br>- 1 pint blueberries, rinsed and drained <br>- 1 pint fresh blackberries, rinsed and drained <br>- 1 pint fresh raspberries <br>- 1 pint red currants <br>- 1 tablespoon white sugar <br>- 3 tablespoons chopped fennel greens <br><p></p>Directions <br>step 1: In a large bowl combine strawberries, blueberries, blackberries, raspberries and currants. Sprinkle with sugar and gently stir in fennel. Refrigerate for about 20 minutes. Serve cold. <br>

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Fruit Icebox Pie Recipe

Ingredients <br>- ½ cup butter, softened <br>- 1 cup sifted confectioners' sugar <br>- 2 eggs, beaten <br>- 1 teaspoon vanilla extract <br>- 1 (12 ounce) package vanilla wafers, crushed <br>- 1 cup heavy cream <br>- 1 cup crushed pineapple, drained <br>- 3 large bananas, sliced <br>- 1 cup chopped dates <br>- 1 cup toasted walnuts, chopped <br><p></p>Directions <br>step 1: In a medium bowl, cream together butter and confectioners sugar. mix in eggs and vanilla extract. Spread half of cookie crumbs into bottom of a 9 inch pie pan. Spread creamed mixture evenly over the crumbs. <br>step 2: Whip cream until soft peaks form. Gently fold in pineapple, bananas, dates, and nuts. Spread over butter mixture. Top with remaining cookie crumbs. <br>step 3: Cover tightly with plastic wrap. Chill 24 hours before serving. <br>

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White Bean and Artichoke Salad Recipe

Ingredients <br>- 3 cups white beans, drained <br>- 1/2 (14 ounce) can artichoke hearts, drained and quartered <br>- 2/3 cup diced green bell pepper <br>- 1/3 cup chopped black olives <br>- 1/4 cup chopped red onion <br>- 1/4 cup chopped fresh parsley <br>- 1/4 ounce chopped fresh mint leaves <br>- 3/4 teaspoon dried basil <br>- 1/3 cup olive oil <br>- 1/4 cup red wine vinegar <br>- salt and pepper to taste <br><p></p>Directions <br>step 1: In a large bowl, combine beans, artichoke hearts, bell peppers, olives, onion, parsley, mint, and basil. <br>step 2: In a jar or small bowl, combine oil and vinegar; shake together or mix well. Pour oil and vinegar over the salad, and toss to coat. <br>step 3: Cover and chill in refrigerator for several hours or overnight, stirring occasionally, to let flavors blend. <br>

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