Tina Marr
Phone:
214-448-6879



Fax:
214-291-2634
Email

Office:
McKinney North Collin County
6951 Virginia Parkway, Ste 100
McKinney, TX 75071

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2009 Recipe Postcards

AMBROSIA SALAD
INGREDIENTS:
1 c. cubed pineapple (drained)
1 c mandarin oranges (drained)
1 c. shredded coconut
1 c. small marshmallows
1 c. sour cream

PREPARATION:
Mix all ingredients together gently and place in the refrigerator overnight before serving.
Garnish with slivered almonds and peppermint leaves.
Janurary 2009 Postcard


ZESTY BEEF CHEESE BALL
INGREDIENTS:
2 (8 oz.) pkg cream cheese, softened
1 (2 oz.) pkg dried beef 
3 green onions
1 tbsp. Accent seasoning
1 box snack crackers

PREPARATION:
Chop beef and onions. Cream together Accent and cream cheese. Stir in beef an onions, saving enough to roll the cheese ball in. Form mixture into a ball. Roll ball in leftover beef and onion.  Serve with crackers
February 2009 Postcard


SINFUL DEVIL'S FOOD PUDDING
INGREDIENTS:
1 large box vanilla instant pudding
1 Devil's food cake mix
1 (8 oz.) container whipped topping
3/4 c. chocolate syrup
1/3 c. chopped nuts

PREPARATION:
Bake cake according to directions.  While cake is cooling prepare pudding according to directions; allow to thicken and set.  Spread pudding in a 13 x 9 pan.  Break cooled cake into pieces and press into pudding.  Drizzle cake with 1/2c. Chocolate Syrup.  Spread whipped topping over syrup then sprinkle with nuts.  Chill until ready to serve.
March 2009 Postcard


BEEFY DILL PICKLE ROLL UPS
INGREDIENTS:
1 jar unsliced dill pickles
1 (8 oz.) pkg. cream cheese
2 pkg. slicked lean beef

PREPARATION:
Place pickles on paper towels to dry.  Spread a thin layer of cream chees on two pieces of sliced beef.  Overlap the slices on one edge sl they stick together, and place pickle on one end. Roll up and slice into 1/2-inch pieces. Serve.
April 2009 Postcard


CHILLY FIZZY PARTY PUNCH
INGREDIENTS:
1 pkg. cherry gelatin
1 c. boiling water
2 c. cold water
2 c. sugar
1 large can fozen lemonade
1 large can pineapple juice
2 ltr. lemon-line soda

PREPARATION:
Stir cherry gelatin and boiling water together.  Add cold water and mix.  Add sugar, lemonade, pineapple juice and one half of the lemon-lime soda.  Stir well and freeze. Add remaining lemon-lime soda before serving.
May 2009 Postcard

TRADITIONAL COCONUT CREME PIE
INGREDIENTS:
Filling
2/3 c. sugar
1/4 c. cornstarch
2 c scalded milk
3 beaten egg yolks
2 tbsp. butter
1 tsp. vanilla
1 c. coconut

Crust
1 pre-baked pie crust

Meringue
3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tarter
4 tbsp. powdered sugar
1/2 c. coconut

PREPARATION:
Combine sugar and cornstarch. In a double boiler, heat milk. Add sugar mixture to milk stirrign constantly until it begins to thicken.  Add small amount to egg yolks then combine wit milk mixture.  Cook milk mixture, stirring three minutes until thickened.  Remove from heat; add butter, vanilla, and coconut.  Cool and spread in pie shell.  For the meringue, add vanilla and cream of tarter to egg whites.  Beat on high speed until foamy.  Add sugar and beat until stiff, glossy peaks form.  Spread over pudding.  Sprinkle coconut on top. Bake at 350 degrees for 15 minutes or until golden.
June 2009 Postcard


WARM HAM AND CHEESE TARTS
INGREDIENTS:
Pastry
1-1/2 c. flour
1-1/2 tbsp. sugar
1/4 tsp. salt
1/4 lb. cold butter
1 egg yolk
2 tbsp. ice water

Filling
2 tsp. sharp mustard
2 oz minded ham, cooked
3/4 c. grated Swiss cheese
2 beaten eggs
1/2 c. cream
salt and pepper to taste

PREPARATION:
Preheat oven to 350 degrees.  Mix all pastry ingredients together; pat pastry into mini-muffin tin cups with fingers, making pastry shells.  Paint the bottom of the shells with mustard.  Distribute ham eavenly into all shells.  Mix the remaining ingredients and our into shells.  Bake for 25-30 minutes.  Serve warm.  About 1 dozen tarts.
July 2009 Postcard