>>> SoCal Jacking thread <<<
Joined: Sep 2003
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From: Redondo Beach,CA
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Total posts today: 6309
ap1chick 19-January 05 5822 120 1.90%
WestSideBilly 20-May 01 46222 111 1.76%
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Total posts today: 6309
Registered User
Joined: Apr 2005
Posts: 18,791
Likes: 0
From: South Cali -909
Vegetable Beef Soup
INGREDIENTS:
* 1 1/2 pounds cubed beef stew meat
* 2 cups water
* 1 small onion, chopped
* 1 (28 ounce) can crushed tomatoes
* 1 (16 ounce) package frozen mixed vegetables
* 2 potatoes, peeled and cubed
* 10 cubes beef bouillon, crumbled
* 2 teaspoons ground black pepper
* 1 tablespoon salt
* 1 tablespoon dried basil
DIRECTIONS:
1. Place beef in a slow cooker. Pour in water. Stir in onion, tomatoes, mixed vegetables and potatoes. Season with bouillon, pepper, salt and basil. Cook on low 8 hours.
INGREDIENTS:
* 1 1/2 pounds cubed beef stew meat
* 2 cups water
* 1 small onion, chopped
* 1 (28 ounce) can crushed tomatoes
* 1 (16 ounce) package frozen mixed vegetables
* 2 potatoes, peeled and cubed
* 10 cubes beef bouillon, crumbled
* 2 teaspoons ground black pepper
* 1 tablespoon salt
* 1 tablespoon dried basil
DIRECTIONS:
1. Place beef in a slow cooker. Pour in water. Stir in onion, tomatoes, mixed vegetables and potatoes. Season with bouillon, pepper, salt and basil. Cook on low 8 hours.
Registered User
Joined: Apr 2005
Posts: 18,791
Likes: 0
From: South Cali -909
Maritime Chowder
2-tbsp butter or margarine
1-1/2-cups diced potatoes
1/2-cup diced carrots
1/3-cup diced celery
1 small onion, diced
1 garlic clove, minced
1/4-cup flour
3-1/2-cups water
1/4-tsp pepper
1/2-cup milk or cream
3/4 lb mixed fish cut into large chunks (example: cod, haddock, bluefish, salmon)
2-tbsp Knorr Instant Seafood Stock
In a large saucepan, melt butter over medium heat
Add potatoes, carrots, celery, onion, and garlic
Stir and cook for 5 minutes or until softened
Add flour and stir until well blended
Gradually stir in water
Add stock mix and pepper
Bring to a boil
Reduce heat, cover and simmer 10 minutes
Stir in milk and fish
Simmer 3-5 minutes or until fish flakes easily with a fork
Makes 4 servings
2-tbsp butter or margarine
1-1/2-cups diced potatoes
1/2-cup diced carrots
1/3-cup diced celery
1 small onion, diced
1 garlic clove, minced
1/4-cup flour
3-1/2-cups water
1/4-tsp pepper
1/2-cup milk or cream
3/4 lb mixed fish cut into large chunks (example: cod, haddock, bluefish, salmon)
2-tbsp Knorr Instant Seafood Stock
In a large saucepan, melt butter over medium heat
Add potatoes, carrots, celery, onion, and garlic
Stir and cook for 5 minutes or until softened
Add flour and stir until well blended
Gradually stir in water
Add stock mix and pepper
Bring to a boil
Reduce heat, cover and simmer 10 minutes
Stir in milk and fish
Simmer 3-5 minutes or until fish flakes easily with a fork
Makes 4 servings
Registered User
Joined: Apr 2005
Posts: 18,791
Likes: 0
From: South Cali -909
Ghosts in the Graveyard
15 OREO Chocolate Sandwich Cookies
3 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
Decorations, such as 3 CAMEO Creme Sandwich Cookies, decorating gel, 5 candy pumpkins and 10 pieces of candy corn
CRUSH chocolate sandwich cookies in large resealable plastic bag with rolling pin or in food processor.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in 3 cups of the whipped topping and half of the crushed cookies. Spoon into 13x9-inch dish; sprinkle with the remaining crushed cookies.
REFRIGERATE 1 hour or until ready to serve. Decorate creme sandwich cookies with decorating gel to resemble tombstones; stand up in top of dessert. Add candies. Drop remaining whipped topping by spoonfuls onto dessert to resemble ghosts. Store leftover dessert in refrigerator.
15 OREO Chocolate Sandwich Cookies
3 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
Decorations, such as 3 CAMEO Creme Sandwich Cookies, decorating gel, 5 candy pumpkins and 10 pieces of candy corn
CRUSH chocolate sandwich cookies in large resealable plastic bag with rolling pin or in food processor.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in 3 cups of the whipped topping and half of the crushed cookies. Spoon into 13x9-inch dish; sprinkle with the remaining crushed cookies.
REFRIGERATE 1 hour or until ready to serve. Decorate creme sandwich cookies with decorating gel to resemble tombstones; stand up in top of dessert. Add candies. Drop remaining whipped topping by spoonfuls onto dessert to resemble ghosts. Store leftover dessert in refrigerator.
