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Thank you IMAQT1962, Cynthia and Robin for today's recipes!
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Recipe needed for vegetable pate. Years ago, such recipe was in The Virginian-Pilot newspaper (Tidewater, VA). It contained no meat, but was the color of liver pate and tasted exactly like it. Scrumptious! Have searched in vain. It was made in a blender (before the days of food processors), but a processor would work even better.
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Today's Recipes
Ingredients
Directions
Let cream cheese soften. Mix thoroughly with rest of ingredients. Form into a ball. Let stand at room temperature before serving. Serve with crackers.
By Robin from Washington, IA
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Ingredients
Directions
Mix well and place in 2 qt. Mason jar.
Attach the following directions:
Add:
Combine all ingredients in 2 qt mixing bowl. Mix well pour into 9x13 inch pan and bake in preheated oven at 350 degrees F for 25-30 minutes. Cool. Frost if desired
By IMAQT1962 from ILLINOIS
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Ingredients
Directions
Shred Velveeta and sharp cheese. Bring all ingredients to room temperature. Mix until well-blended with electric mixer. Chill in large bowl. Divide into 6 parts and roll into balls. Roll each ball in your choice of chopped nuts, crumbled bacon, chives, etc. Cover. Refrigerate until serving time. These make great gifts. They are very mild flavored.
By Robin from Washington, IA
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Make on a round pizza pan.
Ingredients and Directions
Layer 1:
Mix and spread on pan.
Layer 2:
Layer 3:
Layer 4:
Serve with crackers!
By Robin from Washington, IA
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Ingredients
Directions
Spread 1 lb. pecans on cookie sheet. Melt butter; add Worcestershire, Tabasco sauce and salt. Drizzle over pecans. Stir often. Bake at 300 degrees F for 30 minutes. Drain on paper towels.
By Robin from Washington, IA
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Pumpkin Cake Roll (Freezer Dessert)
By Cynthia Smith
Enjoy the flavor of fall throughout the year with this quick and easy, creamy pumpkin cake roll! Consider doubling, tripling or even quadrupling the recipe to have extra rolls on hand for quick desserts or unexpected guests.
For the cake:
For the filling:
Line a 15 inch x 10 inch x 1 inch baking pan with waxed paper and set aside. In a large mixing bowl, beat the egg yolks on high speed until thick and completely yellow in color. Gradually ad 1/2 cup of sugar and all of the pumpkin while beating on high until the sugar is just about dissolved.
In a small mixing bowl, beat the egg whites until they form soft peaks. Gradually add the remaining sugar, beating until stiff peaks form. Fold the egg whites into the egg yolk mixture. Combine the flour, baking soda, cinnamon and salt. Gently fold the flour mixture into the pumpkin mixture. Spread into the prepared pan.
Bake at 375 degrees for 12 to 15 minutes or until the cake springs back when lightly touched. Cool the cake for 5 minutes before turning the cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off the waxed paper. Roll up the cake in the towel just as you would a jelly roll beginning with the short side. Cool thoroughly on a wire rack.
In a separate mixing bowl, combine the cream cheese, butter, confectioners' sugar and vanilla. Beat the ingredients until they are smooth. Unroll the cake and spread the cream cheese mixture evenly to within 1/2 inch of the edges. Roll the cake up again, cover and freeze until firm. Cake may be frozen for up to 3 months.
To serve the frozen cake roll, remove from the freezer 15 minutes before slicing.
Each pumpkin cake roll yields 10 servings.
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Ingredients
Directions
Remove crust from bread slices. Flatten bread with rolling pin. Spread generously with cream cheese. Place pickle on one edge of bread and roll up. Slice to desired thickness. (May use thin sliced ham instead of bread.)
By Robin from Washington, IA
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Roasted Tomato Pesto (Freezer Meal)
By Cynthia Smith
The possibilities are endless when you always have this delicious Roasted Tomato Pesto sauce on hand! Serve over cooked pasta with grated parmesan cheese, over toasted bread or on your favorite pizza!
Place tomatoes with the cut sides up into a shallow roasting pan, sprinkle with salt and then let stand for 30 minutes. Add onions and garlic to the pan. Drizzle with 4 tablespoons of the olive oil before gently tossing to coat. Roast, uncovered, at 450 degrees for about 20 minutes or until the tomatoes have softened, stirring occasionally. Cool in pan on a wire rack for 20 minutes.
Place half of the tomato mixture in a large food processor bowl. Add 1 tablespoon of the remaining olive oil, 1 tablespoon of balsamic vinegar and 1/8 teaspoon of the ground pepper. Cover and process with 4 or 5 on/off turns until the mixture is roughly cut and begins to look like a paste. Put the mixture in a bowl and repeat the process with the rest of the ingredients. Place in a sealable container. Roasted Tomato Pesto sauce can be frozen for up to 3 months.
When ready to serve the Roasted Tomato Pesto, thaw overnight in the refrigerator.
Roasted Tomato Pesto yields 4 cups.
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