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1  The Coffee Shop / Jes' Menu / Home made pumpkin pie. on: November 17, 2009, 03:47:20 PM
This is the ONLY way you will get a good home made pie, Make it yourself.!!  Go to the following link and read about it. Its so easy.  I HATE making the pie crust so I actually buy mine unless i am practicing, but the crust has always been hard for me to master, I don't think I want to try it out on a bunch of people for thanksgiving lol. Anyway, take a look.

2  The Coffee Shop / Jes' Menu / Frogs Eye salad on: November 17, 2009, 03:43:41 PM

1/2 cup granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 (8-ounce) can crushed pineapple, undrained
1 (20-ounce) can pineapple chunks in its own juice, undrained
2 (11-ounce) cans mandarin orange segments, drained
1 large egg, beaten
2 teaspoons lemon juice
1 1/3 cups (8 ounces) Acine di Pepe Pasta, uncooked
3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries (optional)

   1. In medium saucepan, stir together sugar, flour and salt.
   2. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
   3. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
   4. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
   5. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.
   6. Top with remaining whipped topping; garnish with cherries, if desired.

Makes 12 servings.
3  The Coffee Shop / Jes' Menu / Salsbury steak recipe on: November 17, 2009, 03:42:58 PM
1 1/2 lbs. ground beef

1/2 C. minced onion

1 clove garlic minced

1 1/2 T. butter

Saute onions and garlic in butter until translucent and set aside. Mix beef in bowl with:

2 eggs

4 oz. bread crumbs

2 T. fresh chopped parsley

Add cooled onion mixture.

Form mixture into 6 patties and saute in pan with 1 T. butter until golden brown on both sides. Set aside in a casserole dish. Patties should still be pink inside.

Add 1 lb. sliced mushrooms to pan and quickly saute about 4 minutes. Set aside.

Melt 2 T. butter in pan and add 3 T. flour. Cook 1 minute and whisk in 1 1/2 C. beef broth. Add mushrooms and pour over patties in casserole.

Bake at 350°F. for 30 minutes.

Serves 6
4  The Coffee Shop / Jes' Menu / Yummy rice pudding. on: November 17, 2009, 03:42:14 PM


    * 2 1/2 cups (600 ml) of whole milk
    * 1/3 cup (66 grams) of uncooked short grain white rice
    * Pinch of salt
    * 1 egg
    * 1/4 cup (50 grams) dark brown sugar
    * 1 teaspoon of vanilla extract
    * 1/4 teaspoon of cinnamon
    * 1/3 cup (40 grams) raisins


1 In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

2 In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.

3 Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.

Serve warm or cold.

Serves 2-3.
5  The Coffee Shop / Jes' Menu / Coffee Cake on: November 17, 2009, 03:40:25 PM

    * Topping:
    * 1/2 cup brown sugar
    * 1/4 cup sifted all-purpose flour (sift before measuring)
    * 1/4 cup butter, room temperature
    * 1 teaspoon cinnamon
    * .
    * Cake:
    * 1 1/2 cups sifted all-purpose flour (sift before measuring)
    * 2 1/2 teaspoons baking powder
    * 1/2 teaspoon salt
    * 1 egg, beaten
    * 3/4 cup sugar
    *1/3 cup melted butter
    * 1/2 cup milk
    * 1 teaspoon vanilla extract

Topping. In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.

Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.

Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.
6  The Coffee Shop / Jes' Menu / Garlic Chicken Viola Copy Cat on: November 17, 2009, 03:38:40 PM
I love this recipe, Very good stuff.

    * 8 ounces chicken breasts
    * 1 tablespoon garlic powder
    * 1 teaspoon paprika
    * 1/2 cup water
    * 1 cup broccoli
    * 2-3 carrots
    * 1/2 cup sweet corn
    * 1 cup pasta
    * 2 tablespoons Romano cheese
    * salt and pepper


   1. Cook chicken breast (uncut) on skillet with enough water to keep it moist through the cooking time. Add garlic, paprika and a pinch of salt     
       the top. (I like mine with extra seasonings so add to taste.).
   2. Cover and let simmer about 5 minutes then repeat on other side.
   3. While the chicken is cooking, place pasta to cook and steam broccoli and carrots in the microwave for about 5 minutes.
   4. When the water steams away, add corn to the pan at low heat. You may dice the chicken at this step so it won't lose it's moisture.
   5. Add veggies and pasta to chicken and corn. Stir and add pepper to taste.
   6. Serve with a sprinkle of Romano or Parmesan cheese. (I used shredded Italian blend from the store.).

 Thanks for looking and ENJOY!    Jes.

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