MrsJ

Chef #362755

Joined: Oct 12, 2006

20 Public Recipes by MrsJ

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Rice With Lemon, Capers & Parsley

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Be the first to review! | By MrsJ

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I found this recipe on another site 4 or 5 years ago and am posting here for safe keeping.

Recipe #390581

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Baked Beans

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2 Reviews | By MrsJ

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I have been preparing this recipe for many years. My sons, daughter, and grandchildren really love it. My daughter, who visits for a week only once a year, enjoys it so much that I usually prepare it two times (double recipe) during her stay with us. She and her husband eat it every evening at dinner. The recipe is adapted from Southern Living.

Recipe #345139

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Chicken Pot Pie Without the Crust

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Be the first to review! | By MrsJ

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There are hundreds of chicken pot pies and chicken stews posted to Zaar, but this one is maybe just a little bit different. This recipe is actually more like a chicken stew but would make a very nice filling for Chicken Pot Pie. We leave off the crust because we must watch our calorie intake. I always keep a few packages of cooked chicken in the freezer and generally always have all of the ingredients or suitable substitutes on hand. I always estimate prep and cooking time. Prep time includes time to steam vegetables in microwave.

Recipe #343799

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Florentine Style Fish

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Be the first to review! | By MrsJ

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There are a lot of Florentine Fish recipes posted but this one is a little different from any I have seen. The recipe as posted uses Tilapia but you can serve almost any type of fish using this method by adjusting cook time. I usually serve this dish with my Rice Pilaf, #302045. I always receive nice compliments when I serve it to my guests. My step son thanks it is awesome. But I am not sure that means much as he will eat anything I put in front of him. Prep time does not include marinating time.

Recipe #338973

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Shark Steaks With Tomatoes

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1 Reviews | By MrsJ

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My step daughter prepared this recipe for my DH and me many years ago. It was outstanding. My SD lives in Switzerland, and she and her husband visit once a year. For some reason we have never had this dish again. I have never actually prepared the recipe but I still remember how good it was. I will have to try it sometime soon. Preparation time includes time to marinate the shark steaks. I always guess the prep and cooking time.

Recipe #310081

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Mediterranean Shrimp and Pasta

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1 Reviews | By MrsJ

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This recipe is adapted from Southern Living Annual Recipes. I cannot remember which year. It is one of our favorites.

Recipe #308745

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Lower Fat Shrimp and Crabmeat Bisque

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Be the first to review! | By MrsJ

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My husband and I acquired this recipe from a friend sometime in the mid nineties. We love preparing it because it can be made with skim milk and still has a very wonderful taste. Of course using whole milk and/or cream creates a more heavenly taste but also has a lot more calories. It is better prepared ahead of time and allowed to blend for several hours in the refrigerator before serving. This is a very nice bisque to serve as a first course before a nice fish entree’. I am cleaning out the house and getting ready to move. I need to get rid of all the paper I can do without. My husband would be very upset if I lost this recipe. So I am posting to Zaar where I will always be able to find it. (I always guess on preparation and cooking times.)

Recipe #308682

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Chicken, Shrimp, and Ham Jambalaya

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1 Reviews | By MrsJ

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Adapted from a recipe in a magazine. Add more chicken, shrimp, and ham to suit your personal taste. The Pico De Gallo is optional. However, I really like the addition of this ingredient. Instead of the diced tomatoes and hot sauce, substitute a 10 ounce can of Ro*Tel Diced Tomatoes and Green Chilies. The Ro*Tel really gives it a nice kick.

Recipe #302046

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Rice Pilaf

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6 Reviews | By MrsJ

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Many years ago I was visiting a friend and noticed that she added chopped fresh vegetables to her rice dish. The rice dish had a lot of eye appeal and I decided to copy her idea. She also cooked the dish in the oven. I like cooking the rice in the oven although it does take a lot of extra time. I have prepared the dish by placing everything in a microwave or by sautéing the vegetables first and then adding the rice and cooking on top of the stove. I use the microwave method when I am in a rush and do not have much time. Likewise preparing on top of the stove is quicker than doing it in the oven. However using this method requires the addition of oil (additional calories) which is not needed in the other two methods. The number of servings can be adjusted very easily to suit your needs. I usually use equal amounts of rice, carrots, celery, mushrooms and onions. I especially like this recipe because it has so many vegetables and if I am too tired to cook another side dish it is not necessary. I like to use the left over rice the next day and add sautéed bell peppers and diced canned tomatoes to make the dish a little different from the day before.

Recipe #302045

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Chutney Rice

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1 Reviews | By MrsJ

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This is an excellent side dish which I adapted years ago from a recipe on a box of Uncle Ben's rice.

Recipe #301975

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Poached Salmon

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1 Reviews | By MrsJ

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This recipe is from a friend. The poaching liquid really imparts a nice flavor to the salmon. I like to serve with Vegetable Galaxy, Recipe #125401, and rice. Prep and cooking time does not include 1/2 hour for liquid to blend.

Recipe #287702

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Chicken Cutlet Parmesan With Tomato Sauce

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4 Reviews | By MrsJ

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This recipe is one of my all time favorites. I adapted it from 365 Ways To Cook Chicken. Serve with buttered spaghetti (or rice) and a tossed salad. I personally think this dish is better (and cheaper) than Parmesan Chicken in an Italian restaurant.

Recipe #280563

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Texas Barbecue Sauce

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Be the first to review! | By MrsJ

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This recipe comes from Favorite Recipes of American Home Economics Teachers, Meats Edition. The copyright date is 1962. I bought the book at a huge attic sale sponsored by one of the local radio stations in the early '70's. This is a great BBQ sauce for grilling or baking almost anything.

Recipe #279874

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Devil's Food Pound Cake With Chocolate Glaze

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Be the first to review! | By MrsJ

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This recipe was on a box of Duncan Hines Deluxe II Devil's Food Cake Mix and dates back to the late 60's or early 70's. The Deluxe II series is no longer made by Duncan Hines. I assume that the Moist Deluxe series replaces the Deluxe II. I made the recipe several times, and it was very good. I am posting to Zaar so that I can throw away this tiny piece of paper.

Recipe #279704

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Mushroom Sauce

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2 Reviews | By MrsJ

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I received this recipe from a friend about 15 to 20 years ago. I am posting in Zaar for future reference.

Recipe #279629

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Hawaiian Supreme Cake

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Be the first to review! | By MrsJ

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This recipe goes way back to the 60's or 70's and has always been one of my favorites. I am posting on Zaar so I can dispose of all of those hand written recipes which are scattered everywhere. I believe I got the recipe from one of my husband's aunts. I use Duncan Hines Lemon Supreme Cake Mix. The recipe calls for draining the crushed pineapple, but I always ignore this instruction. The filling will thicken properly with the juice. The recipe actually calls for pouring the juice on the cake before spreading the filling. I am sure either way is very good.

Recipe #277355

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Friendship Cake

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Be the first to review! | By MrsJ

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The Friendship Cake is prepared using Recipe #276184.

Recipe #276412

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Branded Fruit Starter

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Be the first to review! | By MrsJ

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The starter is a yeasty, fruit mixture that adds flavor and moisture to a fruit-filled 'friendship cake.' The starter is allowed to ferment and 'grow' much like a sourdough starter. When working with the starter mixture, keep it at room temperature and covered, but not airtight. If you get tired of it, freeze it, then use later. You may substitute 2 cups of dried apples for the apricot halves. Cooking time does not include time to ferment the fruit. This recipe is from an old newspaper clipping. It is used to prepare Recipe #276412

Recipe #276184

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Potluck Casserole

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4 Reviews | By MrsJ

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This recipe is from the early 1960's and is among the first comfort foods which I prepared as a young inexperienced cook. Cooked green beans may be substituted for the corn. I do not remember where I found the recipe. At that time, I was very proud of preparing such a tasteful dish. I have not used the recipe for several decades. I am posting in Zaar in order to prevent losing it.

Recipe #276092

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Dilled Carrots

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2 Reviews | By MrsJ

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I have enjoyed this recipe for many years. I especially like the way the wine blends with the sugar to give the carrots a slightly sweet taste. I prefer using baby carrots and chop each carrot into 3 little round pieces. I adapted this recipe from Southern Living 1981 Annual Recipes.