Articles - Recipes & Traditions en-us http://www.WomensJournals.com N/A http://www.WomensJournals.com publisher@womensjournals.com 20 http://www.WomensJournals.com/articles/724/1/Le-Pages-Seafood--Grille/Page1.html Waterfront Dining Open Daily for Lunch & DinnerFabulous Lunch & Dinner Specials Daily submissions@charter.net (Women's Journal Staff) Mon, 07 Nov 2011 00:00:00 -0500 http://www.WomensJournals.com/articles/671/1/Bacon-Tomato-Dip-BT-Dip/Page1.html Bacon Tomato Dip (BT Dip) 1 cup mayonnaise 1 16 oz. container of sour cream 6 plum tomatoes diced up 2 containers of real bacon bits Mix all ingredients together in a bowl and chill for an hour. The longer it sits, the better the flavor. Serve with potato chips (our favorite), wheat thins or other cracker or vegetable of your choice. This is a quick, easy-to-make, tasty and refreshing summer dip! submissions@charter.net (Women's Journal Staff) Sun, 29 May 2011 00:00:00 -0400 http://www.WomensJournals.com/articles/648/1/Grandma-Wins-Congo-Bars/Page1.html 1/3 Cup of shortening1 Cup of brown sugar2 Eggs½ tsp. of vanilla¾ cup of chocolate bits½ cup of chopped nuts (optional)1 ¼ cups of flour plus 2 tablespoons1¼ tsp. baking powder   ¼ tsp. salt      Sift together and set aside the flour, baking powder and salt. Melt the shortening.  Stir in the brown sugar and cool.Into the sugar and shortening mixture, beat in two eggs one at a time – beating well with each one.  Add the vanilla.  Add flour mixture, ½ cup of chopped nuts (optional) and ¾ cup of chocolate bits. Bake at 350º for 35 minutes.  For a double recipe (which we recommend), use a pan measuring 10 ½ by 15 ½ by ¾.  Enjoy!   submissions@charter.net (Women's Journal Staff) Sat, 09 Apr 2011 00:00:00 -0400 http://www.WomensJournals.com/articles/608/1/Waterfront-Grille-Lobster-Bisque/Page1.html Waterfront Grille Lobster BisqueIngredients½ lb butter½ cup of flour ½ cup sherry wine3 tablespoons lobster base or lobster bouillon ¼ cup paprika 1 tsp each onion powder and garlic powder½ tsp each dill and thyme ¼ tsp each cayenne pepper and white pepper 1 quart half & half 1 quart heavy cream ½ pound cooked, freshly shucked lobster meat, choppedMelt butter in sauce pan over medium heat. Whisk in flour to make a Roux. Slowly add sherry wine and simmer 2-3 minutes to reduce. Add lobster base and all dry ingredients. Mix thoroughly. Add heavy cream and half & half. Whisk on medium-high heat to a low boil. Turn to medium-low heat and simmer for approximately 10 minutes, whisking occasionally.  Serve warm.  Add lobster meat just prior to serving. Yields 6 servings. submissions@charter.net (Women's Journal Staff) Thu, 13 Jan 2011 00:00:00 -0500 http://www.WomensJournals.com/articles/574/1/Roseannes-Favorite-Meatloaf/Page1.html 6 slices bacon1 1/2 lbs ground beef1 C bread crumbs1 onion, chopped1 egg1 1/2 tsp salt1/4 tsp pepper4 Tbs ketchup1/2 C milk Place bacon slices on bottom of 13 x 9 pan.  Combine meat loaf ingredients in bowl and mix well.  Press mixture on top of bacon slices.Bake @ 350° for 1 hour (uncovered). SAUCE: 4 Tbs apple cider vinegar4 Tbs brown sugar2 Tbs Worcestershire sauce1/2 C ketchup1/4 c chopped onion Combine ingredients in saucepan.  Bring to a boil and then simmer for 5 minutes.  Baste meatloaf while cooking until sauce is used up.  Enjoy!   submissions@charter.net (Women's Journal Staff) Fri, 08 Oct 2010 00:00:00 -0400 http://www.WomensJournals.com/articles/559/1/Rochelle-Turgeons-Tomato-Cups/Page1.html 1 small tomato finely chopped1/2 cup mayonnaise 1/2 cup "Real bacon bits"1/2 cup shredded Swiss cheese1 small onion finely chopped1 tsp. dried basil1 pkg. flaky buttermilk biscuits (I've used Stop & Shop or Pillsbury Grands) Combine first 6 ingredients. Split each biscuit into 3 layers. Press each layer into each cup of a 24 mini muffin pan then spoon in the mixture. Bake at 450º for 8-10 minutes. (I spray the pans lightly with the baking spray.) Note:  I've tried peeling the biscuits apart, but I found that if I split them with a knife it is quicker. Also, I found using a melon baller to fill them is quicker. My son has also made them with cooked ground chourico and peppers instead of the bacon bits. submissions@charter.net (Women's Journal Staff) Fri, 03 Sep 2010 00:00:00 -0400 http://www.WomensJournals.com/articles/424/1/Sue-Sturhahns-Pumpkin-Cream-Pie/Page1.html 1 baked 9 inch pastry crust1 envelope unflavored gelatin1/4 cup cold orange juice1 lb canned pumpkin1/2 cup sugar1/2 tsp salt1/2 tsp cinnamon1/2 tsp nutmeg1/2 tsp cloves1/2 tsp ginger 1 pint vanilla ice cream Stir unflavored gelatin in orange juice - and set aside.  Heat pumpkin, sugar and spices thoroughly.  Stir in the softened gelatin/orange juice mixture until dissolved.  Let mixture cool. Meanwhile spoon ice cream into bowl to soften slightly.  Beat until smooth and add the cooled pumpkin mixture and beat until well blended.  Pour into crust.  Chill at least 2 hours.  Serve with whipped cream!  submissions@charter.net (Women's Journal Staff) Mon, 07 Sep 2009 00:00:00 -0400 http://www.WomensJournals.com/articles/359/1/Grandmas-Butter-Cake/Page1.html ½ cup of butter                             ¾ cup of milk2 cups of flour                               1 tsp. vanilla2 tsp. of baking powder                   2 eggs½ tsp. salt                                    1 ¼ cups of sugar Cream butter.  Add other ingredients and beat for 450 strokes or 3 minutes on low mixer speed.  Bake in a greased tube pan at 350º for about 30 minutes.  This is a quick and delicious homemade butter cake.  Add your favorite frosting and enjoy! costas@digitalcharis.com (Deborah Johansen) Thu, 02 Apr 2009 00:00:00 -0400 http://www.WomensJournals.com/articles/327/1/Moms-Famous-Cherry-Pie/Page1.html 1 Cup sugar3 Tablespoons corn starch¼ teaspoon salt2/3 Cup Grenadine syrup2 Cups fresh pitted cherries ½ teaspoon almond extract2 Tablespoons butterYour favorite crust – enough for two 9” pans Combine first 3 ingredients in saucepan stirring to remove lumps.  Stir Grenadine into mixture and cook over medium heat until smooth – stirring constantly.  Add cherries and simmer until liquid is thickened and transparent – stirring one to two times. Add almond extract and butter and stir until butter melts.  Cool mixture. Place one crust into 9” pan and add cooled cherry mixture.  Place other crust on top and cut slits in top to allow for air flow.  Brush top crust lightly with milk. Bake at 400º for approximately 55 minutes or until golden brown.  You can substitute two 16 oz. bags of frozen cherries thawed in place of the fresh cherries. submissions@charter.net (Women's Journal Staff) Sat, 31 Jan 2009 00:00:00 -0500 http://www.WomensJournals.com/articles/379/1/Linda-Schramms-Summer-Salad/Page1.html 1 head of cauliflower   1 head of broccoli 2 lbs. bacon               8 ounces sharp cheddar cheese 2 cups mayonnaise      1/2 cup sugar 4 Tbs white vinegar     1 red onion (medium)  Cut bacon into 1 inch pieces and fry until crispy then drain on paper towels.  Cube the cheddar cheese into ¼ inch pieces then cut up the broccoli and cauliflower into small bite size pieces.  Dice the red onion. Mix the mayonnaise, sugar and vinegar, add cheese, bacon, onion, cauliflower, broccoli and onion.  Stir and refrigerate for an hour or more then serve and enjoy! This is a really great summer salad!  You will be the hit at every party with this recipe. submissions@charter.net (Women's Journal Staff) Fri, 02 Jan 2009 00:00:00 -0500