Recipes Reviews and Gadgets

My cousin sent me this recipe, and said it is great for non-bakers! She says it is quick, easy and of course tastes great!

EASY COCONUT CUSTARD PIE

1/2 cup Margarine
1 cup   Sugar
2 cups Milk
1/2 cup Bisquick
4  Eggs
1 cup coconut
1 tsp Vanilla

Put all ingredients in blender and blend for 2 minutes. Pour into greased 10 inch pie plate and bake at 350 degrees for 45 minutes.  The Bisquick will form on the bottom and make a crust.

This is a simple recipe my mother puts together for cookouts. I had forgotten about it, until she brought it to be Fourth of July party.Green Bean Salad2 Cans of thick cut green beans1 small can of sliced black olives1/3 cup red onion chopped (or as much as you like)1/2 Cup of bottled Italian dressing1/2 Cup crumbled Feta Cheese (do not have to use)Mix ingredients together and refrigerate an hour before serving. It is quick and easy and tastes great. You can make larger batches for bigger parties!

How about some Blueberry Barbecue Sauce!
I admit this was interesting. It was not bad, good with chicken, a tad sweet for me, but I don’t like regular barbecue sauce. I would use it more as a dipping sauce next time until I got use to it!

2 quarts fresh blueberries

1 1/2 Cups chopped celery

1 1/2 Cups chopped onion

1 1/2 Cups chopped green pepper

1 garlic clove, minced

1 carrot, minced

1 1/2 teaspoons salt

1 1/2 teaspoons pepper

1/2 to 1 cup honey

2 tablespoons molasses

1 cup vinegar

1 tablespoon paprika

1 teaspoon cinnamon

1/8 to 1/2 teaspoon ground nutmeg

1/8 to 1/2 teaspoon dry mustard

1/8 to 1/2 teaspoon ground cloves

1/8 to 1/2 teaspoon celery seed

1/8 to 1/2 teaspoon ginger

Cayenne pepper to taste

Puree berries. Combine celery, onions, green pepper, garlic and carrots in large saucepan; add honey, molasses, vinegar, salt, pepper and spices. Add pureed berries; mix well. Simmer over medium heat, stirring occasionally, until thickened.

California Brown Rice Salad

This was given to me by a coworker!

Ingredients:
•        1 eggplant
•        1 red pepper
•        1 yellow pepper
•        1 large red onion
•        2 cloves garlic, minced
•        1/3 cup olive oil
•        1 ½ teaspoon salt
•        ½ teaspoon pepper
•        16 oz brown rice
•        
•        Dressing:
•        1/3 cup fresh lemon juice
•        1/3 cup olive oil
•        ½ teaspoon pepper
•        
•        Garnish:
•        ¼ cup toasted pine nuts
•        ¾ lb. Feta cheese, crumbled
•        15 fresh basil leaves, thinly sliced

1)        Cook rice according to package directions.  Set aside.
2)        Cut up all vegetables into ¾ inch cubes.
3)        Toss with other ingredients and place in a shallow layer in a casserole dish.
4)        Roast for 40 minutes at 425°F.  Turn once at 20 minutes.
5)        Add roasted vegetables to rice, scraping casserole dish.
6)        Toss with dressing while still warm.  
7)        When all is at room temperature, add garnishes and toss gently.  Reserve some garnish for topping.
NOTE: You can also roast the veggies on the grill if you cut them into bigger chunks and cut them up afterward.  You must use fresh basil.  Dried basil just doesn’t work for this salad.