Corn Syrup Finger-paint
Corn Syrup
Food Coloring
Mix corn syrup and a couple drops of food coloring into a container and mix well. Let child paint and then dry flat for a couple of days until no longer sticky.
Makes nice shiny pictures when dry!
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Corn Syrup Finger-paint
Corn Syrup
Food Coloring
Mix corn syrup and a couple drops of food coloring into a container and mix well. Let child paint and then dry flat for a couple of days until no longer sticky.
Makes nice shiny pictures when dry!
Bad news, they didn't have it. It was the same red Velvet cake I already posted. But, it's out there somewhere.. ;)
How about this?
RED BEANS AND RICE
12 servings.
3 slices bacon,
cut up 1 med. green pepper, chopped
1 1/2 tsp. salt
1 (16 oz.) can red kidney beans, drained
1 med. onion, chopped
1 c. uncooked regular rice
Fry bacon in skillet until crisp; add onion and green pepper.
Cook and stir until onion is tender. Put drained beans in 3
quart saucepan. Add 2 cups water, bacon, onion, green pepper,
rice and salt. Heat to boiling, stirring once or twice; reduce
heat. Cover and simmer 14 minutes. (Do not lift cover or stir.)
Remove from heat.
Fluff lightly with fork; cover and let steam, 5 to 10 minutes.
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NEW ORLEANS RED BEANS AND RICE
1/4 lb. dry red kidney beans
Water to cover the beans (about 10 c.
water in all)
3 lb. sm. ham hocks
1 1/4 c. finely chopped celery
1 c. finely chopped onions
1 c. finely chopped green bell peppers
3 bay leaves
1 1/2 tsp. Tabasco sauce
1 tsp. white pepper
1 tsp. dried thyme leaves
3/4 tsp. garlic powder
3/4 tsp. dried oregano leaves
1/2 tsp. ground red pepper (cayenne)
1/4 tsp. black pepper
Cover the beans with water 2 inches above the beans; soak overnight.
Place 8 cups of the water and remaining ingredients
in a 5 1/2 quart saucepan or large Dutch oven; stir well. Cover
and bring to a boil over high heat. Remove cover, reduce heat
and simmer 1 hour, stirring occasionally. Raise heat and boil
until meat falls off the bones, about 15-20 minutes, stirring occasionally.
Remove the meat and bones from the pan; set meat
aside and reserve bones. Add the drained beans and remaining 2
cups water to the pot (you may not need to add water if there
is still enough liquid in pot). Bring mixture to a boil; reduce heat to
maintain a simmer and cook until beans are tender and
start breaking up, about 1 hour, scraping pan bottom often.
Do not scorch beans. Add the ham and cook 10 minutes more.
Discard bay leaves and break up any large meat chunks. Sausage
such as andouille is good to add in last 10 minutes of cooking
too. Cool and refrigerate until ready to use.
Traditionally served with rice. Yields 7 cups.
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LOUISIANA RED BEANS AND RICE
2 c. dried red beans, soaked overnight & drained
1 ham hock
2 qt. water
1 tbsp. salt
4 med. onions, chopped
6-8 green onions, chopped
2 cloves garlic, finely chopped
1 green or red pepper, seeded,
deribbed, chopped
1 c. finely chopped parsley
1 tsp. cayenne pepper
1/8 tsp. Tabasco
1 tbsp. Worcestershire sauce
1 c. tomato sauce
1/4 tsp. dried oregano leaves
1/4 tsp. dried thyme leaves
4 c. cooked white rice
Place beans and ham hock in large soup kettle. Add 2 quarts
water and salt. Bring to boil. Reduce heat and cook slowly 45 minutes,
skimming occasionally. Add onions, garlic, peppers, parsley, cayenne,
Tabasco, Worcestershire, tomato sauce, oregano
and thyme leaves. Continue cooking slowly 2 hours, or until
beans are tender and liquid is thick. Serve over cooked rice.
Makes 12 servings.
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RED BEANS AND RICE
2 cans red beans
1 lg. can tomatoes
1 c. celery
2 tsp. chili powder
2 tsp. jalapeno peppers
1 lb. Polish sausage
2 bell peppers
2 onions
1 tsp. thyme
1/4 tsp. red pepper
1/2 lb. hamburger meat, browned
Chop bell pepper, onion, celery and jalapeno. Simmer all
ingredients except sausage for 1 to 1 1/2 hours, then slice
sausage, browned. Add to mixture and cook additional 30 minutes.
Serve over rice.
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RED BEANS AND RICE WITH SMOKED SAUSAGE
2 cans red beans
1/4 c. onions
1 garlic clove
1 bay leaf
4 strips bacon, 1" pieces
2 tbsp. Worcestershire sauce
1/2 tsp. pepper
1/4 tsp. Tabasco
Pinch of thyme
1 link of smoked sausage
6 c. rice, cooked
Place all ingredients in pan except rice and sausage. Bring
to boil, reduce heat and simmer 2 hours. Add sausage. Cook 30 minutes.
Add cooked rice. Serves 4-6.
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RED BEANS AND RICE
1 can red beans or kidney beans
1 sm. onion, chopped
1 sm. green pepper (adjust to taste)
4 to 5 beef bouillon cubes
1 1/2 c. rice
In large saucepan, saute chopped onion and green pepper in
about 1 tablespoon oleo until soft. Add 4 cups water and 4
to 5 bouillon cubes to the saucepan. Add beans and rice. Cook
until liquid is absorbed. May also add fresh chopped garlic
and/or cooked bacon.
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CREOLE RED BEANS AND RICE
2 tbsp. olive or canola oil
2 green onions, sliced thin
1 green pepper, chopped fine
1 stalk celery, chopped fine
1/2 tsp. garlic powder
1/2 tsp. dried thyme
1/4 tsp. cayenne
1 (1 lb.) can red kidney beans, with liquid
1 c. long grain rice
In a medium saucepan, heat oil. When hot, stir in green
onions, pepper and celery. Saute for 2 to 3 minutes. Add
garlic, thyme and cayenne and saute for 10 seconds. Add
kidney beans and their liquid. Stir in rice and 1 1/2 cups
water. Cover and simmer gently for 20 minutes. Remove cover
and fluff up with a fork.
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Will any of these do? :)
I think Gumball has it covered ! ;)
About the Red Earth Ring Cake - I've got bad news & good news... the bad news is that I can't find the recipe. The good news is that Capper's Weekly is still around and they have a website. I have the mailing address for the magazine & a phone number. You can either write or maybe call them and see if they have it somewhere. :)
http://www.somegoodthingstoeat.com/subscribe.html
Thanks Gumball. Will wait and see if anyone reads the post to find the recipe called red earth cake
Thank you for your info on Cappers weekly too!!!:)
No problem, glad I could help. :)
Let us know if you ever find the recipe, now I'm curious to see it. :)
Broccoli au Gratin
2 (10-ounce) packages frozen broccoli spears
1 (10-1/2 ounce) can cream of shrimp soup
1/2 cup cream
1/2 cup tomato juice
1/4 cup bread crumbs
3 tablespoons melted margarine
1 cup grated sharp cheese
Paprika
Cook broccoli as directed on package; drain, put into a 10-inch glass pie plate. Heat soup, cream and tomato juice until hot and pour over broccoli. Brown bread crumbs in melted margarine, sprinkle over broccoli. Top with grated cheese and paprika. Bake uncovered in 400 degree oven for 15 minutes or until cheese is melted.
SERVES: 6
Redfish with Creole Sauce
1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, crushed
1/2 cup cooking oil
2-1/2 cups canned tomatoes
2 cans (8-ounces each) tomato sauce
1 cup cold water
1 redfish (about 5 pounds)
Salt
Freshly ground pepper
Cayenne
Chopped green onion tops
Chopped parsley
1 lemon, thinly sliced
In heavy pot, sauté onion, celery and garlic in oil for 10 minutes. Add tomatoes and tomato sauce. Cook, uncovered, over medium heat for 40 minutes, stirring occasionally. Add water. Cook for 20 additional minutes. Meanwhile, fillet fish and season with salt, pepper and a few grains cayenne. Arrange fish in baking dish. Pour tomato mixture over fish. Bake in 325 degree oven for 30 minutes, basting often. Garnish with onion tops, parsley and lemon slices.
SERVES: 6
I am looking for the recipe for Sherbet punch.. I have seen it done two ways one w/ 7up one w/gingerale. I would really appreciate it! thanks!