Recipes to share

> Annie’s Seafood Bisque

> 1 small onion – chopped
>  2 cans of shrimp or crabmeat
> 1/2 cup of margarine
> 2 cans of cream of mushroom soup
> 1 can of tomato soup
> 1/2 cup sherry
> 3 c. milk
> 2-3 tb chopped parsley

> 1. sauté onions and seafood in butter in stockpot or slow cooker
> 2. add soups and blend
> 3. Add sherry, milk and parsley
> 4.  Simmer until heated through

> Ok get to the market! YUM!

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Robin’s Pastrami Seasoned Salmon

4 servings, can easily be doubled and leftovers saved for another time

Mix together:

1 T brown sugar

1 t each of kosher salt, garlic salt, ground ginger, ground coriander, coarsely ground black pepper

1/4 t- 1/2 t allspice

Any ingredient can be adjusted to your taste.

Rub salmon filet with olive oil.  Pat mixture on fish.  Cover and let sit for 15 minutes.

Bake as you normally would, can also be grilled.

You can serve warm or at room temperature.  Also yummy cold.

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Robin’s Recipe for Pumpkin Birthday Cake for the blog

Mix

1 1/2 cups sugar

4 eggs

1 small can of pumpkin- 15 or 16 ounces

1 cup oil

beat till light in an electric mixer

add

2 cups flour

2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon- I use pumpkin pie spice

salt

bake in two greased 8 inch or 9 inch layer cake pans- adjust baking time accordingly- Bake 350 for about 25 minutes.

Frosting- Beat 1 package of room temperature cream cheese and one stick of butter also room temp, with 1 tsp of vanilla and 4 cups of powdered sugar. That is about 1 pound of sugar. Be sure to lick to beater!

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Linda’s Apple Cherry Crisp

Filling

2 1/2 lbs. Rome ( Honeycrisp) apples, cored, peeled and cut into 1/2 inch cubes

1 1/2 cups pitted cherries ( fresh or frozen)

11/2 cup packed brown sugar

1/4 cup all-purpose four

3/4 tsp. cinnamon

1/4 nutmeg

Topping

1 3/4 cups all-purpose flour

1/2 cup packed brown sugar

1/2 cup chopped walnuts

1/2 cup rolled oats

1/4 tsp. cinnamon

1/8 tsp. salt

1 1/2 sticks unsalted butter, melted

Ice Cream (optional)

Heat oven to 350 degrees.  Coat a 12x8x2 inch baking dish with nonstick cooking spray.

Filling: combine all ingredients.  Spoon into prepared dish.

Topping: In a bowl, combine flour and next five ingredients.  Add melted vbutter and stir until large clumps form.  Scatter over apple-cherry mixture.

Bake 45-55 minutes until bubbly and lightly browned.  Cool slightly. Serve with ice cream if desired.

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White Chocolate Fudge Cake

Ingredients

Frosting:

1  16oz  vanilla frosting

8 oz Cool Whip

Cake:

White cake mix

Fudge Filling:

1 c semi-sweet chocolate chips

3T butter

2T light corn syrup

1/4 c powdered sugar

DIRECTIONS

  1. Beat frosting and Cool Whip together at medium speed.  Refrigerate.
  2. Follow directions on package for cake.  Bake @ 350 for 25-35 min in 9 x 13 pan. Cool 10 min.
  3. In small saucepan, melt chocolate chips and butter over low heat.  Stir in corn syrup and powdered sugar until well blended.  Spread fudge filling over warm cake.  Cool completely before frosting.  Refrigerate

 

 

 

 

 

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