Redwall Recipes

Here are the Redwall recipes you requested:

This recipe uses a crock pot. You can also make this on the stove in much less time.
1 stick butter, 1 zucchini, 1 yellow squaush, 1 red pepper, 2 leeks, 2 cloves garlic, 1/2 onion, 4 scallions, 2 stalks celery, 4 potatoes, 2 large carrots, 2 cans chopped tomatoes, 2 cups water, 2 tbsp. Worcestershire sauce, 2 tsp. salt, 1 tsp black pepper, 1 tsp. cajun seasoning, 1/2 tsp. dried hot red pepper, 2 tsp. oregano, 2 cups salad shrimp
1. Slice zucchini, squash, leeks, scallions, carrots, and celery. Dice onion, garlic, potatoes, and red pepper.
2. Melt butter in a large frying pan. Add all of the sliced and diced vegetables. Saute them in the butter until the leeks and onions look clear (5-10 minutes).
3. Pour all of the veggies and their juices in the crock pot. Add the water and tomatoes. Mix in all of the spices.
4. Cover and cook on low for 6-8 hours.
5. After a few hours, taste the broth. If it is not spicy enough, add more of the spices used earlier. Also, add more water if needed to create a broth while the soup is cooking.
6. Add the shrimp during the last hour.

1 package strawberry lemonade Kool-Aid mix, one cup sugar, 3 strawberries, water, 2 cans of lemon-lime soda or ginger ale
1. Chop the strawberries in tiny pieces. Put them in a bowl and sprinkle them with some sugar. Let them sit for about 1/2 hour to get juicy.
2. Put the Kool-Aid mix in a pitcher. Add the rest of the sugar, and fill it 1/2 of the way full with water. Stir unti all of the sugar is dissolved.
3. Add the strawberry mixture and stir some more.
4. Stir in the soda.

1 stick of butter, 4 tbsp. honey
1. Put butter in bowl. Let it sit out until soft. Do not use the microwave or stove to melt it. (You could sit it on top of a heated oven to soften it faster.)
2. Stir in the honey. Mix them together until smooth.
3. Refrigerate until solid.
4. Let soften before using.

1 (8.5 oz.) package yellow cake mix, 1 (6 serving) package of instant chocolate pudding, 4 eggs, 2/3 cup vegetable oil, 2/3 cup white sugar, 1/3 cup water, 1 (8 oz.) container sour cream, 1 cup semisweet chocolate chips, small amount of powdered sugar
1. Preheat oven to 350 degrees. Grease and flour a bundt pan.
2. Dump all ingredients in a bow and mix, adding sour cream and chocolate chips last (if using and electric mixer, stir in chocolate chips by hand).
3. Pour batter into greased and floured bundt pan.
4. Bake for 55 minutes. Allow to cool in pan for 10 minutes before inverting on to cooling rack.

1 comment:

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