http://pinksquirrelcookbook.com/ 2010-09-09T22:26:38+01:00 http://pinksquirrelcookbook.com/ http://pinksquirrelcookbook.com/images/logo_template.jpg text/html http://pinksquirrelcookbook.com/view_recipe.php?id=244&page=venison_meatloaf Mix all the ingrediants in a large bowl and put in a meatloaf pan. Bake at 375 degrees for an hour or until done. text/html http://pinksquirrelcookbook.com/view_recipe.php?id=245&page=roasted_vegetables Peel the zucchini and squash (or leave the skins on if you prefer). Slice into half inch circles and place into a large bowl. Cut broccoli into individual sections and add to bowl. Sprinkle seasoning mix on veggies and add the olive oil. Stir and put on a cookie sheet. Bake at 400 degrees for about 15 minutes, turn the squash and zucchini over, and bake for another 10 minutes. text/html http://pinksquirrelcookbook.com/view_recipe.php?id=243&page=tomato_pudding Melt butter, pour over bread and toss. Heat the tomato puree, water, salt and brown sugar. Simmer 5 minutes, then pour over bread crumbs. Toss. Bake in a 1 ½ covered casserole for 45 minutes. text/html http://pinksquirrelcookbook.com/view_recipe.php?id=242&page=halloween_punch Mix together sugar, lemonade mix, and meringue powder in a punch bowl. Slowly add the seltzer water- it will foam. Add a few drops of food coloring to make it look like slime punch. Place gummy worms around the punch bowl. Enjoy! text/html http://pinksquirrelcookbook.com/view_recipe.php?id=241&page=vanilla_wafers Cream shortening and sugar thoroughly. Beat the egg and add milk and vanilla. Sift all dry ingredients together. Add wet and dry ingredients alternately to the creamed mixture. Drop from a teaspoon onto a greased cookie sheet and bake at 300 degrees F for 20 minutes. text/html http://pinksquirrelcookbook.com/view_recipe.php?id=240&page=funeral_pie Preheat the oven to 400 F. Put the raisins and 2/3 cup of the water in a medium saucepan and heat over medium heat for 5 minutes. Combine the sugars, cornstarch, spices, and salt in a medium bowl and stirring constantly gradually add the remaining 1 and 1/3 cups of water. Add this mixture to the raisins. Cook and stir until the mixture starts to bubble. Add the vinegar and butter, and heat until the butter is melted. Remove from the oven and let cool until just warm. Roll out pie dough. To make the dough: In a large bowl combine the flour and salt. Stir to blend. Add the lard and rub it into the flour with your fingertips until the mixture resembles coarse crumbs. Add the egg, water and vinegar and stir with a fork until the dry ingredients are moistened. Form the dough into a ball and divide that into 3 balls. Form a ball into a disk and roll it ut to a 1/8 inch thickness on a floured surface. Fit the dough into a 9 inch pie pan and trim the edges to a 1 inch overhang. Fold the dough under and crimp the edges. If not using now form the remaining 2 balls of dough place each in a resealable plastic bag and freeze for up to 3 months. Pour the filling into the crust. Roll out the second disk of dough place on top of the pie, and trim to a to a 1 inch overhang. Fold the dough under and crimp the edge. Cut decorative slash marks into the top crust. Bake until golden brown about 15 minutes. Remove from the oven and let cool completely. text/html http://pinksquirrelcookbook.com/view_recipe.php?id=232&page=country_pot_roast 1. Place meat into non-aluminum, stainless or glass bowl. Add thyme, garlic, black pepper, bay leaf and cloves. Pour in wine, brandy, if used, and oil. 2. Cover. Marinate for 4 hours at room temperature or up to 2 days, refrigerated. Turn and spoon marinade over meat several times during marinating. 3. Remove meat from marinade. Pat dry. Rub with flour and salt. Heat butter in heavy, deep casserole or Dutch oven. Brown meat on all sides. 4. Add onion, carrot and beef broth. Cover and braise at 325F for 2 1/2 to 3 hours or until meat is tender. Remove meat to platter. Keep warm. 5. Strain liquid into shallow skillet. Heat to a boil. Boil rapidly until reduced to about 2 cups. 6. Carve meat into slices. Spoon juices over meat. Top with cooked vegetables, if you wish. text/html http://pinksquirrelcookbook.com/view_recipe.php?id=233&page=braised_round_steak 1. In large skillet, brown meat in 1 Tbs. of the heated oil. Remove meat to oiled baking dish. Set aside. 2. In same skillet, saute onions, peppers, peppers, celery and garlic in remaining oil for about 5 minutes. Add wine, tomatoes and seasonings. Bring to boil. Pour over meat. 3. Cover and bake at 350F for 1 1/2 hours or until meat is tender. Cut into serving pieces and serve immediately. text/html http://pinksquirrelcookbook.com/view_recipe.php?id=234&page=light_cornbread 1. Combine cornmeal, flour, sugar and salt. 2. In separate bowl, lightly beat buttermilk and eggs. Beat in baking soda, followed by the melted shortening. 3. Combine egg mixture with dry ingredients, blending lightly but thoroughly. Do not overbeat. Divide batter between 2 greased 9-by-5 inch loaf pans. 4. Bake at 400 degrees F for 20 to 30 minutes or until toothpick inserted in center comes out clean. text/html http://pinksquirrelcookbook.com/view_recipe.php?id=235&page=apple_pandowdy 1. Arrange apple slices in greased shallow 1 1/2-quart baking dish. 2. In small saucepan, mix brown sugar, 1/4 cup of the flour, the spices and 1/4 tsp. of the salt. Stir in water. 3. Place over low heat. Cook, stirring until thickened. Stir in 2 Tbs. of the butter and lemon juice. Pour over apples. 4. Mix remaining flour, salt and baking powder. Cut in remaining butter until particles are like cornmeal. With fork, stir in enough milk to make a soft dough. Spoon onto apples, making 8 biscuits. 5. Bake at 375F degrees for 40 minutes or until biscuits are browned and apples are tender. Serve warm or cool with desired topping or sprinkle lightly with brown sugar. text/html http://pinksquirrelcookbook.com/view_recipe.php?id=236&page=almond_cheesecake Preheat oven to 350 degrees. Mix crumbs and butter together. Spread out on the bottom of a nine-inch spring form pan. Bake for 10 minutes, or until golden. Remove from oven and cool. Meantime, blend cream cheese, milk and sugar in a large boil. Add eggs and mix well. Stir in almonds and blend until creamy. Pour into crust. Bake for 45 minutes, or until cheesecake is well formed and just turning golden on the top. Cool and remove side of spring form pan. Chill in refrigerator for several hours. Spoon fruit topping over top of cake prior to serving. Add a dollop of whipped cream to each slice. text/html http://pinksquirrelcookbook.com/view_recipe.php?id=237&page=spanish_omelet 1) In a large non-stick frying pan text/html http://pinksquirrelcookbook.com/view_recipe.php?id=238&page=spinach_omelet 1) Scramble the eggs slightly. 2) Add the desired amount of spinach and cheese to the eggs. 3) Place over medium heat in a skillet until the omelet becomes hot and starts to bubble. text/html http://pinksquirrelcookbook.com/view_recipe.php?id=239&page=apple_nut_salad 1) Dissolve the gelatin and sugar in boiling water, followed by adding the cream cheese. 2) Mix the ingredients using an electric mixer until the cheese is completely dissolved. 3) Chill the mixture until it has partially set. 4) In the meantime, prepare the apples and toss with half of the lemon juice. Reserve. 5) Add the apples, remaining lemon juice, and nuts to the thickened gelatin. 6) Pour mixture into a 6-cup mold that has been lightly rubbed with mayonnaise. 7) Chill until the salad is firm. text/html http://pinksquirrelcookbook.com/view_recipe.php?id=231&page=fettuccini_tomato_rustica_ii 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Set aside to cool, then slice into bite-size pieces. In a medium bowl, combine remaining olive oil, pesto, basil, garlic, sun-dried tomatoes, feta and ricotta. Mix until smooth. 3. In the large skillet, toss fettuccini with sauce and chicken. Cook on low heat 5 minutes, or until heated through. text/html http://pinksquirrelcookbook.com/view_recipe.php?id=229&page=prawn_fry Deshell, devein, wash and drain prawns thoroughly. Add half the chilli powder and 1/2 tsp of salt to the prawns, mix well and set aside for 15 minutes. In a wok (or any round based utensil) on medium flame add oil and heat a little. Add mustard seeds and let it spatter. Add onions, ginger and garlic paste, turmeric powder and fry till onions are golden brown. Add the marinated prawns and stir. Add the remaining chilli powder and salt, stir and place the lid on utensil. Reduce flame to the minimum and let it cook, approximately 15 minutes. Open lid and stir the prawns add the water and coriander leaves and stir again. Check salt content. Let it simmer for another 10 minutes. Open lid and check if prawns is cooked thoroughly. If yes, then increase flame to medium and stir till all the water is gone. Serve with rice or chappati. text/html http://pinksquirrelcookbook.com/view_recipe.php?id=222&page=spanish_omelet 1) In a large non-stick frying pan text/html http://pinksquirrelcookbook.com/view_recipe.php?id=223&page=wild_rice_with_herbs Add rice slowly to rapidly boiling salted water. Cover and cook over low heat about 15 minutes until water is absorbed. Remove cover, cover with towel, and set in warm place to dry. Melt butter. Add clove of garlic, cook slowly 5 minutes and remove. Add chopped parsley and a little thyme. Use fork to blend with rice. Note: 1/4 cup coarsely cut nuts may be lightly browned in the butter. If white rice replaces wild rice, add 1 tablespoon poppy seeds with the thyme text/html http://pinksquirrelcookbook.com/view_recipe.php?id=224&page=veal_paprika Cut meat into 2-inch pieces and roll in seasoned flour. Melt text/html http://pinksquirrelcookbook.com/view_recipe.php?id=225&page=swedish_meatballs Soak bread crumbs in milk 5 minutes. Add onion, meat, seasonings and egg, and blend well with hands. Form small balls with floured hands and saute in small amount of butter or mar text/html http://pinksquirrelcookbook.com/view_recipe.php?id=226&page=spaghetti_for_a_crowd Bring tomatoes to a boil and simmer until very soft. Heat olive oil, add onions and garlic and cook over low heat until lightly brown. Press tomatoes through sieve and add strained olive oil. Add tomato paste, water and seasonings. Bring to a rapid boil. Let simmer an hour or more. Place portion of cottage cheese on each serving plate. Add hot spaghetti and pour sauce over all. Sprinkle with Parmesan cheese. Meat balls may be added after sauce is boiling and allowed to simmer with it. text/html http://pinksquirrelcookbook.com/view_recipe.php?id=221&page=pots_de_creme 1. Scald half-and-half with the sugar. Cool slightly and add the vanilla. 2. Beat egg and egg yolks until light and lemon colored. Add hot half-and-half, stirring constantly. Strain through a fine sieve into 4 small custard cups or pots. 3. Set in a pan of hot water. Cover. Bake at 325 F for 20 to 25 minutes or until a knife inserted in the center comes out clean. Do not overcook or custard will become watery. 4. You may serve Pots de Creme with mounds of slightly sweetened whipped cream. text/html http://pinksquirrelcookbook.com/view_recipe.php?id=218&page=mixed_vegetable_skillet 1. Heat 4 Tbs. of the oil in large heavy skillet. Add eggplant. Fry, turning once or twice, until lightly browned and tender. Remove and set aside. 2. Heat remaining oil in same skillet. Add zucchini, green pepper, onion and garlic. saute until tender stirring occasionally. 3. Toss in eggplant, tomatoes, salt basil and black pepper. Simmer about 5 minutes, tossing gently until hot. Cover and simmer 10 minutes. text/html http://pinksquirrelcookbook.com/view_recipe.php?id=217&page=pumpkin-pecan_pie 1. Prepare pastry shell. Flute edites or press with fork. 2. Mix sugar, cinnamon and salt. Stir in pumpkin, eggs, corn syrup and vanilla. 3. Turn into pie shell. Sprinkle with the pecans. 4. Bake at 350 F for 40 minutes or until knife inserted near center comes out clean. Cool to room temperature. Serve with the Spicy Whipped Cream. text/html http://pinksquirrelcookbook.com/view_recipe.php?id=215&page=wilted_spinach-lettuce_salad 1. Cut bacon slices into eights and fry until crisp. Drain on paper towels. Reserve 2 Tbs. of the drippings. 2. Meanwhile, wash lettuce and tear into bite-sized pieces. Remove stems from spinach and combine with lettuce in salad bowl. Add the onions. Cover and refrigerate until just before serving. 3. Add sugar, salt, pepper, vinegar and water to the reserved bacon drippings in the pan. Set aside until ready to serve. 4. At serving time, bring dressing mixture to boiling. Stir and pour over the lettuce-spinach mixture. Toss. Top with bacon bits. 5. Sprinkle with croutons and/or other desired toppings. Serve immediately. text/html http://pinksquirrelcookbook.com/view_recipe.php?id=216&page=cauliflower_soup 1. Cut out cauliflower core, remove outer leaves, and separate into small flowerets. Combine cauliflower in medium saucepan with onion, thyme, and chicken broth. Bring to boiling. Reduce heat. Simmer, partially covered, until cauliflower is tender, about 10 minutes. Remove and reserve about 1/3 of the cauliflower. 2. Transfer remaining cauliflower mixture to food processor or blender. Whirl until smoothly pureed. 3. In a 3 to 4-quart saucepan, melt butter over medium heat, stir in flour, nutmeg and pepper. Cook until bubbly. Remove from heat. Gradually mix in half-and-half. Cook, stirring constantly, until mixture boils. Blend in cauliflower puree and cheese. Heat, stirring occasionally until soup is steaming and cheese melts. 4. Add reserved cauliflower. Cook just until heated through, about 3 minutes. Serve sprinkled with parsley for garnish. text/html http://pinksquirrelcookbook.com/view_recipe.php?id=212&page=sweet_potato_pie 1. Make your pre-made pie shells (according the directions) and set the oven at 300 degrees, 2. Using an electric mixer, beat the sweet potatoes and butter until they are of a smooth consistency. 3. Add the sugar, nutmeg, and vanilla extract text/html http://pinksquirrelcookbook.com/view_recipe.php?id=213&page=eggnog_french_toast 1. In a small bowl, combine the egg and the eggnog. 2. Dip sliced bread into the egg mixture. 3. Turn over the bread and allow to sit in the egg mixture for 2 to 3 minutes per side. 4. In a skillet, melt 2 tablespoons of butter and saut text/html http://pinksquirrelcookbook.com/view_recipe.php?id=207&page=italian_bean_soup 1. Place beans in a bowl; add 2 cups of the water, let sand overnight. 2. In a 5 to 6-quart pan, heat oil. Cook carrot, celery, and onion until onion is soft. Mix in garlic, parsley, and pepperoni. Add ham hock, tomatoes (coarsely chopped, with liquid) basil, bay leaf, beans and liquid, and remaining cups water. 3. Bring to boiling. Cover, reduce heat. Simmer until beans are tender and ham separates from bone, about 2 hours. Remove ham hock; discard bones, fat, skin and bay leaf. Cut ham in chunks and return to pan. 4. Remove 1 cup of the beans. Puree in blender with a little soup liquid. Add back to soup. (This is used to thicken the soup a bit.) Add pasta shells to soup. Bring to boil. Cook, uncovered, stirring occasionally, until pasta is tender, 12 to 15 minutes. Season to taste. text/html http://pinksquirrelcookbook.com/view_recipe.php?id=208&page=swedish_apple_bread_pudding 1. Place bread slices in a single layer in a shallow pan. Evenly drizzle 1/2 cup of the half-and-half over bread. In a medium saucepan, mix sugar and water, bring to boiling. Cover. Reduce heat and simmer 5 minutes. Remove from heat. Stir in vanilla. Return to medium heat. Add about a third of the apple slices, and simmer each portion 3 minutes. Remove with a slotted spoon. Reserve sugar syrup. 3. When all applies are poaches, line a buttered shallow 2 1/2 quart baking dish with about a third of the bread slices; top with half of the poached apples. Make a layer of another third of the bread. Cover evenly with remaining apples. Cover with the rest of the bread. 4. Beat eggs slightly; mix in cinnamon and cardamom, then remaining 1 1/2 cups half-and-half and sugar syrup left from poaching apples. Pour egg mixture evenly over bread. Dot with butter. 5. Bake 15 350 F until top layer of bread is brown and crusty, about 1 hour. Serve hot or at room temperature. Top with whipped cream if you wish.