Re: Recipe exchange....Tony tried last Dec. but no response
 

Your welcome, glad to help.

Re: Recipe exchange....dry meatloaf
 

Grate zucchini into meatloaf mixture...........once cooked you can't taste the zucchini, but it does moisten the mixture.

Sailors Wife,
closing on our house in tv tomorrow! Yeah!

Brooklyn, Staten Island..........The Villages

Re: Recipe exchange....Tony tried last Dec. but no response
 

Muncle, you can cook for my hubby and time of the day or week. He can bring the hot sauces.

HB

Re: Recipe exchange....Tony tried last Dec. but no response
 

Franks and meatball mixture.

Over the years I have made the recipes suggested here. I do not think you can do anything wrong. Most of the time I use cocktail franks.

Enjoy the mixture.

HB

Re: Recipe exchange....Tony tried last Dec. but no response
 

In a springform pan layer the following ingredients in this order:

Sliced Sara Lee pound cake (frozen) Get the larger size if they still make it.
Ice Cream
Ice Cream Topping (By "topping" I mean the sauce kind not the sprinkly kind.)
Heath Bars that have been pounded into sprinkle size

Do it again. It's like making lasagna only different. You have to smash the pound cake a little to get two layers in but that works fine.

The only real secret to this is to have a springform pan and a really cold freezer. You need to be able to freeze it hard enough so that when you undo the springform part of the pan, the ice cream cake stays in one piece and is ready to slice and will hold up for serving.

The possibilities are endless. And it can't get much easier. And you can stick a sparkler in it and call it a birthday cake.

Re: Recipe exchange....Tony tried last Dec. but no response
 

Recipes wanted.......Thanks!

Re: Recipe exchange....Tony tried last Dec. but no response
 

Great Idea: Cocktail Meatballs

48 meatballs { frozen work good also}
1 can wholeberry cranberry sauce
1 jar chili sauce {heinz}
1 can water
1/2 cup red wine
1/2 cup brown sugar packed

bring to a simmer,pour over meatballs.
Bake 2hrs. in oven
350 degrees stirring every 1/2 hr. " ENJOY "

Re: Recipe exchange....Tony tried last Dec. but no response
 

Your recipe is a twist on an old tried but true one jmemc

Gonna try this one....sounds high calorie, high cholesterol, and yummy GOOD!

Plan on taking this to my daughter's on Mother's Day this Sunday

Thanks!

Re: Recipe exchange....Tony tried last Dec. but no response
 

Great Idea: Cocktail Meatballs

48 meatballs { frozen work good also}
1 can wholeberry cranberry sauce
1 jar chili sauce {heinz}
1 can water
1/2 cup red wine
1/2 cup brown sugar packed

bring to a simmer,pour over meatballs.
Bake 2hrs. in oven
350 degrees stirring every 1/2 hr. " ENJOY

My recipe for this was a jar of grape jelly and no brown sugar. You just cook them in a saucepan on the stove until meatballs are cooked.

Re: Recipe exchange....Tony tried last Dec. but no response
 

Macaroni & Broccoli

Steam broccoli till almost done, then cut into pieces..
In a frying pan, add broccoli to olive oil and garlic, till sauteed..(Be very careful NOT to burn garlic)

Boil macaroni till done, any kind will do..

Add broccoli to drained macaroni...Top with grated cheese and pepper!

Enjoy!! :bigthumbsup:

Re: Recipe exchange....Tony tried last Dec. but no response
 

Hey! Even I can make that. Sounds great and so simple.

Re: Recipe exchange....Tony tried last Dec. but no response
 

Tony..Mny times she would saute a little can of Del Monte sauce and add the broccoli to that..The sauce, garlic and olive oil added to the macaroni was also delicious...

Re: Recipe exchange....Tony tried last Dec. but no response
 

Blue Cheese Dressing/Dip

Re: Recipe exchange....Tony tried last Dec. but no response
 

brightspoto,
let me know how the meatballs went. jmemc

Re: Recipe exchange....Tony tried last Dec. but no response
 

Here's a great pasta recipe.....Yummmm...........Pretty good for you as well.

1 small red pepper cut in thin strips
2 tbsp extra virgin olive oil
4 oz sliced baby portabella mushrooms
1 can artichoke hearts or 1 lb fresh asparagras( or both)
1 cup water 3/4 cup white wine
1 tbsp Italian seasoning (more or less, depending on how much flavor you require)
1/2 box angel hair or your favorite pasta
fresh grated parmesan cheese

Preheat a large sute pan on medium heat. Place oil in the saute pan , add pepper strips and mushrooms, cook 2-3 minutes just until vegtables begin to soften.
Stir in artichokes(asparagras) water , wine and italian seasoning. Bring to a boil.
Stir in pasta, cover and reduce heat to medium low. Cook 8-12 minutes,stirring occasionally,or until pasta is tender. Sprinkle with cheese and serve.