Steele - Library instruction and information literacy – 2004

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101 Quick & E asy
Ingredient Recipes

Victoria Steele
101 Quick & Easy 5 Ingredient Cookbook Copyright: Victoria Steele Published: 21 st August 2015 All rights reserved. No part of this publication may be reproduced, stored in retrieval system, copied in any form or by any means, electronic, mechanical, photocopying, recording or otherwise transmitted without written permission from the publisher. Do not circulate this book in any format.

Appetizers and Drinks

Spicy Chicken Wings

24 to 30 chicken wing parts 1/4 cup margarine, melted 1/2 cup Durkees RedHot Cayenne sauce Cajun seasoning Preheat oven to 425 degrees F. On a large cookie sheet, liberally sprinkle Cajun seasoning. Place the chicken wings on the cookie sheet and sprinkle some additional Cajun seasoning on top.

Bake at 425 degrees F for 30 minutes (or until starting to brown). Turn chicken wings so the brown side is now on the bottom. Combine melted margarine and cayenne sauce and spoon sauce over all the wings. Return to oven and continue to bake 30 additional minutes, or until wings start to become crisp. Yield: 12 to 15 servings.

Dried Fruit Mix

2/3 cup pecan halves 1/2 cup flaked coconut 1/3 cup sunflower kernels 1 cup pitted prunes 1 cup dried apricots Preheat oven to 350 degrees F.

Combine first 3 ingredients in a shallow baking dish. Bake at 350 degrees F for 5 to 7 minutes or until lightly toasted, stirring twice. Cool. Stir in prunes and apricots. Store in an airtight container.

Cheese Olive Wraps

1 cup flour 1 (5 oz.) jar cheese spread 1/2 cup margarine, softened 35 to 40 stuffed green olives Combine flour, cheese and margarine.

Cheese Olive Wraps

1 cup flour 1 (5 oz.) jar cheese spread 1/2 cup margarine, softened 35 to 40 stuffed green olives Combine flour, cheese and margarine.

Roll flour mixture around olives. Freeze on cookie sheet. Bake in preheated oven frozen for 10 minutes at 400 degrees F. Yield: 35 to 40 olives.

Hamburger Cheese Dip

2 lb. jalapeno cheese 1 lb. hamburger, browned 1 (15 oz.) can chili (no beans) 1 (10 oz.) can Ro-Tel tomatoes Cube cheese and put in crockpot to melt. hamburger, browned 1 (15 oz.) can chili (no beans) 1 (10 oz.) can Ro-Tel tomatoes Cube cheese and put in crockpot to melt.

Add browned hamburger meat. Mix all ingredients in crockpot and stir until all are melted together. Keep on low setting while eating. Use as a dip or pour over tortilla chips for nachos.

Popcorn Balls

1 cup corn syrup 1 cup brown sugar 1/4 cup water 1 teaspoon vinegar 2 tablespoons margarine or butter Combine corn syrup, brown sugar, water and vinegar. Cook to hard-ball stage.

Add margarine or butter. Pour over 2 quarts cooked popcorn. Mold into balls. Yield: 15 balls.

Spiced Tea

3 quarts cranberry juice 1/2 teaspoon cloves 2 cups sugar 1 quart apple juice 3 sticks cinnamon Combine all ingredients in a large saucepan; simmer for 15 minutes. Refrigerate.

Yield: 4 quarts.

Apricot Nectar

2 (46-oz.) cans apricot nectar 2 (46-oz.) cans pineapple 1 large ginger ale 2 pints pineapple sherbet Combine apricot nectar with pineapple. Stir in ginger ale. Allow sherbet to soften and spoon on top of punch. Yield: 20 servings.

Salads

Pear Yogurt Salad

1 (16 oz.) can pear pieces 1 (3 oz.) small package lime jello 1 (8 oz.) package cream cheese 1 (8 oz.) carton lemon yogurt 1 (8 oz.) can pineapple tidbits Drain pear juice into a small saucepan; bring juice to a boil over medium high heat.

Remove from heat; add jello and stir. In a bowl, combine cream cheese and yogurt; beat until smooth. Add jello mixture to cream cheese mixture; beat until well mixed. Stir in chopped pears and pineapple. Pour into mold or casserole dish.

Leaf Lettuce and Banana Salad

Fresh leaf lettuce 1/4 cup cream or half and half 4 tablespoons sugar or sugar substitute Bananas Wash and drain leaf lettuce.

Leaf Lettuce and Banana Salad

Fresh leaf lettuce 1/4 cup cream or half and half 4 tablespoons sugar or sugar substitute Bananas Wash and drain leaf lettuce.

Use 1 large banana for each 1 1/2 cups of lettuce. When ready to serve, tear lettuce into fairly flat serving bowl size pieces and slice bananas over it. Have the sugar and cream dressing mixed and drizzle it over the salad. Yield: 1 cup of lettuce per serving.

Cherry Fluff Salad

1 (21 oz.) can cherry pie filling 1 (14 oz.) can sweetened condensed milk 1 (20 oz.) can crushed pineapple, drained 1 (8 oz.) container refrigerated whipped dessert topping Combine pie filling, condensed milk and pineapple. Whip in the dessert topping and pour into a 13x9x2-inch baking dish.

Refrigerate. Yield: 4 servings.

7-Up Salad

1 (3 oz.) package orange jello 1 cup 7-Up 1 cup water 1 (11 oz.) can mandarin oranges 1/2 cup chopped nuts (optional) Heat 7-Up and mix well with jello. Add 1 cup cold water. Refrigerate until jello begins to set; then add mandarin orange sections and nuts.

Five Cup Salad

1 cup coconut flakes 1 cup mandarin oranges 1 cup pineapple tidbits 1 cup miniature marshmallows 1 cup sour cream Combine all ingredients and refrigerate.

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