WITZ Problems & Solutions
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ROASTED CABBAGE AND APPLES 4/17/08 |
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CROCKPOT PIZZA 1 pound ground beef, cooked and drained 1 pound pork sausage, cooked and drained 1 10-oune package wide egg noodles 1 8-ounce package shredded mozzarella cheese 1 8-ounce package shredded cheddar cheese 1 package sliced pepperoni 1 can mushrooms 1 large onion, chopped 1 green pepper, chopped 1 large jar spaghetti sauce 1 teaspoon oregano 2 teaspoons Italian seasoning Parmesan cheese Cook and drain the meats and add the seasonings. Cook and drain noodles. Put a layer of meat, noodles, sauce, onion, green pepper, pepperoni and mushrooms. Sprinkel with parmesan cheese, then the shredded cheeses. Repeat layers and top with more parmesan. Cook on low for at least 2 hours. Serve with salad and garlic bread. |
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CLOTHING WHITENERS FOR FANCY BAPTISMAL GOWNS: If the garmenet has no obvious stains on it, and is just yellow, take a gallon of warm water and dissolve one small an of Cream of Tartar into the water. Lay the garment in the solution, making sure it is covered by the water, and soak for 2 days. Rinse. FOR OTHER WHITE CLOTHING, SINGLE PIECES: Mix 1/2 cup bleach, 1/2 cup automatic liquid dishwasher detergent and 1/2 cup of water into a plasic bucket or pan. Bleach piece for 1 ro 2 days. Rinse completely, launder and dry. |
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SCENTED ORNAMENTS FOR CHRISTMAS (non-edible) 1 cup cinnamon 1 tablespoon nutmeg 1 tablespoon cloves 1/2 cup applesauce 2 tablespoons white Elmer's Glue Combine cinnamon, cloves and nutmeg in a medium bowl. Add applesauce and glue. Work mixture with hands unti dough is smooth. (If too stiff to roll out, add a little more applesauce, a drop at a time. If to soft, add a little flour). Divide dough into 4 parts. Roll out each part to 1/4-inch thickness. Cut with small cookie cutters. Using a tooth pick or thin straw, punch hole in the top for hanging. Let these set out a room temperature for several days to dry. Ribbon looks pretty to hang these. |
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PRESERVING FRESH FLOWERS WITH UPDATE (9/17/03) NOTE: "Tighter" buds don't dry as well as open flowers. Get silica gel at craft stores or variety stores with craft departments. Put a layer of silica gel in the bottom of a container and lay flower gently into the silica. Sprinkle more silica gel gently in and around the petal portion. Then pour on more to cover the flower completely. Cover container and let set for 3-4 days. Silica gel is very fine and sand-like, it is not a liquid. TO PRESS FLOWERS: Lay flower into the middle of a large book, close it, and put more books on top to press. Leave several days. Take out and spray with a clear acrylic. TO MICROWAVE DRY: Flowers should be gathered at their peak, or they will turn brown. Use any of the drying agents in a container deep enough to cover the bloom. Drying agents you can use are silica gel, borax or sand. Leave a 1/2-inch stem on the flower and place it face up on a 1/2-inch layer of drying agent. Carefully sprinkle enough agent to cover the flower and place it in the oven with a small bowl of water. Dry on "high" for a total of 3 minutes, rotating the container every 30 seconds. Leave flower in the drying agent and let aside for 24 hours before removing. ANOTHER METHOD: Mix equal amounts of cornmeal and borax, adding 3 tablespoons of salt for each quart ofmix. Select a roomy cardboard box and spread the mixture about 1-inch thick over the bottom. Do not use anything metal. Select only the freshest flowers, throw away others. Lay the flowers on the mix in the box and gently shake the box to sift the mixture over the petals until the flowers are completely covered byt he mix. Pack it carefully around and under the petals too. Store in a warm, airy place for 10 days or more, or until the petals have stiffened. After the 10 days, tip the container and let the mix run out slowly. Tap the flowers to remove the mixture and using a very soft, clean brush, brush flowers lightly. Can be reassembled into a bouquet. Store under glass or in plastic. |
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POP OVER PIZZA 1 pound ground beef 1 1-ounce pkg. dry spaghetti sauce mix 2 cups mozarella cheese, shredded 1 cup milk 1 cup flour 1/2 cup parmesan cheese 1 large onion, chopped 1 15-ounce can tomato sauce 1/2 cup water 2 eggs 1 tablespoon vegetable oil 1/2 teaspoon salt Brown ground beef with onion. Drain, add dry sauce mix, tomato sauce and water. Simmer 10 minutes. Spoon mixture into a 9x13" greased pan. Sprinkle with mozarella. In a bowl, beat the eggs, milk and oil unti foamy. Add flour and salt. Beat until smooth. Pour batter over meat. Sprinkle with parmesan cheese. Bake at 400 degrees for 30 minutes, or until brown and puffed. Cut into squares and serve hot. |
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MOM'S 101 COOKIES 1 cup white sugar 1 cup brown sugar 1 cup margarine 1/2 cup oil 1 egg 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cream of tartar 1 cup coconut, flaked 1 cup nuts, chopped 1 cup quick-cooking oats 3 1/2 cups all-purpose flour Cream the sugars and margarine, then blend in the egg and oil. Sift together the flour, salt, soda and cream of tartar and add to sugar mixture. Fold in coconut, oatmeal and nuts, mixing well. Drop by teaspoonfuls onto greased cookie sheets and bake at 350 degrees for 12-15 minutes. These freeze well. |
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HOMEMADE WOOD FURNITURE POLISH MIX 1/2 TEASPOON OLIVE OIL INTO 1/4 CUP VINEGAR OR LEMON JUICE. (LEMON JUICE WILL GIVE YOU A LEMON SCENT). DAB A CLEAN, SOFT COTTON RAG INTO THE SOLUTION AND USE IT TO DUST, POLISH AND SHINE YOUR WOODEN FURNITURE. YOU WILL BE ABLE TO REUSE THE RAG OVER AND OVER AGAIN. |
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TRIPLE CHOCOLATE MESS (crockpot) (4/28/03) 1 package chocolate cake mix 1 pint sour cream 1 (any size) package instant chocolate pudding 1 (6-ounce bag) chocolate chips 3/4 cup oil 4 eggs 1 cup water Spray crockpot with non-stick spray. Mix all ingredients in a large bowl. Pour into crockpot and cook on "low" for 6-8 hours. DO NOT lift the lid! Serve with ice cream. Keep leftovers in the refrigerator and re-heat servings in microwave and serve. |
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DIRT PUDDING (5/30/03) 1 package Oreo cookies 1 8-ounce package softened cream cheese 1 12-ounce container Cool Whip, thawed 2 small pakages vanilla instant pudding 1 cup powdered sugar 1 stick margarine, softened 3 cups milk Crumble 2/3rds of the cookies and press into the bottom of a 9x13-inch pan. Mix cream cheese, Cool Whip, powdered sugar and margarine until well blended. In a separate bowl, combine the instant pudding mixes and milk until well blended. Fold the pudding mixture into the Cool Whip mixture, blending well. Pour over cookie crust. Crumble the rest of the cookies and sprinkle over top. |
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PUNCH FOR 90 (6/23/03) 6 packages Kool-Aid, any flavor, depends on what color you want 8 cups sugar water as directed on each Kool-Aid package 1 (46-ounce) can pineapple juice 1 small bottle Real Lemon juice, or 2 large cans frozen lemonade 3 large cans frozen orange juice 2 large bottles ginger ale or 7-UP ice as needed or ice ring Boil water and sugar together and cool. Combine all juices into the cooled mixture and add soda just before serving. Add ice or float an ice ring in the punch bowl. |
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GOTTA HAVE A SECOND BOWL CROCKPOT CHILI 3/29/04 3 1/2 pounds ground beef 14-ounce can beef broth 3 tablespoons finely chopped onion 1 teaspoon garlic powder 3 teaspoons instant beef bouillon granules, divided 8-ounce can tomato sauce 2 tablespoons paprika 1 teaspoon cayenne pepper 1/2 teaspoon black pepper 4 tablespoons chili powder 1 tablespoon cumin 1/4 teaspoon onion powder 1/4 teaspoon salt 1/4 teaspoon sugar 1/4 teaspoon garlic salt 1/4 teaspoon instant chicken bouillon granules 1/2 teaspoon lime juice Cook ground beef in a large skillet over medium heat, stirring to crumble, until beef is browned, drain. Place cooked beef, chopped onion, beef broth, tomato sauce, chili powder, paprika, cumin, 2 teaspoons beef bouillon, garlic powder, cayenne pepper and black pepper in crock pot. Cover and cool on LOW for 3 hours. Then, stir in remaining beef bouillon, onion powder, salt, sugar, garlic salt, chicken bouillon and lime juice. Cover and cook on LOW one more hour. |
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DRYING AND COATING GOURDS 9/9/04 Use only mature gourds with hard shells. To cure: place them outdoors in the sun on warm days. Continue until the seeds rattle when the gourd is shaken. After they are cured, scrape the outer shell with very fine sandpaper until the outer shell is smooth. Cover with a coat of clear shellac and let dry. |
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MERINGUE FOR PIE 11/23/04 Preheat oven to 350 degrees. Whip until they are frothy, 2 egg whites. Add 1/4 teaspoon cream of tartar. Whip until stiff, but not dry (until they stand in peaks that lean over slightly when the beater is removed). Beat in 1/2 teaspoon at a time: 3 tablespoons of sugar. Do not overbeat. Then beat in 1/2 teaspoon vanilla. Spread meringue lightly from the edges toward the center of the pie. To avoid shrinkage, cool meringues in a warm place, away from drafts. |
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FRIED ICE CREAM 11/04/04 1 pint ice cream. Place 4 scoops (about 1/2 each) of ice cream in a small pan. Freeze for 1 hour or until firm. 1 beaten egg 1/4 teaspoon vanilla 2 1/2 cup sweetened corn flakes, crushed 1/2 teaspoon ground cinnamon In a small bowl, stir together the egg and vanilla. In a pie plate, gently stir together the cereal and cinnamon. Dip each frozen ice cream ball in the egg mixture, then roll in the cereal mixture. Return coated ice cream balls to the pan and freeze for 1 hour or until firm. Reserve remaining cereal mixture. 1 egg 1/4 teaspoon vanilla In a small bowl, stir together the egg and vanilla. Remove coated ice cream balls from freezer. Dip them into the egg mixture, then roll them in the remainder of the cereal mixture. Return to pan. Cover and freeze for several hours or until firm. FINAL STEP: In a deep-fat fryer or heavy saucepan fry frozen, coated ice cream balls, 1 or 2 at a time, in deep hot oil (3754 degrees) for 15 seconds, or until golden brown. Drain on paper towels. Return the fried ice cream balls to the freezer while frying the remaining balls. Serve immediately with whipped cream. Makes 4 servings. |
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DEEP FRIED TWINKIES 11/08/04 6 Twinkies 4 cups vegetable oil 1 cup milk 2 tablespoons vinegar 1 tablespoon oil 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt flour for dusting wood popsicle sticks Chill or freeze Twinkies for several hours or overnight. Heat 4 cups of vegetable oil in a deep fryer to about 375 degrees. Mix together the milk, vinegar and oil. In another bowl, blend flour, baking powder and salt. Whisk together the wet ingredients into the dry ingredients and continue mixing until smooth. Refrigerate batter while oil is heating. Push stick into Twinkie length-wise, leaving about 2-inches to use as a handle. Dust with flour and dip into batter. Rotate Twinkie until batter covers entire cake. Place carefully in hot oil. The Twinkie will float, so hold in under the oil with a untensil to ensure even browning. It should turn golden in 3-4 minutes. Deep fry only one Twinkie at a time. Remove Twinkie to a paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving. Don't try to eat the Twinkie with the stick inserted, it will not support the stick. Makes 6. |
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CROCKPOT CAKE II 11/09/04 1 can any flavor pie filling 1 box yellow cake mix 1 stick margarine, softened 1/3 cups chopped nuts Grease the interior of a crockpot. Place pie filling in prepared crockpot. In a bowl, combine the dry cake mix and margarine, mixture will be crumbly. Sprinkle over pie filling, then sprinkle with nuts. Do not stir. Cover and cook on LOW for 2-3 hours. Serve warm with ice cream or whipped topping. |
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DEEP FRIED OREOS 11/05.04 1 package (54 cookies) Oreo cookies 2 cups pancake mix 1 1/2 cups milk 2 large eggs 4 teaspoons vegetable oil powdered sugar oil for frying Pour oil into a large skillet or set a deep fryer to 375 degrees. Combine the pancake mix, eggs and 4 teaspoons of oil. Mix until there are no lumps in the batter. Dip Oreos into the batter, making sure both sides are covered. Carefully drop them into the frying pan or deep fryer. The cookie will float so make sure you flip the cookie over so both sides are godlen brown. The cookies cook very fast, so watch that they don't burn. Remove cookies to a dry paper towel to drain. Serve sprinkled with powdered sugar. |
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APPLE PIE MIX TO FREEZE 1/11/05 FOR ONE PIE: 4 cups apples, peeled and thinly sliced 3 1/2 tablespoons flour 1/4 teaspoon salt 3/4 cup sugar 1 teaspoon cinnamon For each pie, put apples into a plastic freezer container or freezer bag. Mix sugar, flour cinnamon and salt. Pour dry ingredients into apples and shake to spread among apples. Seal, leaving 1/2-inch head space in container or seal freezer bag. Freeze immediately. |
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FAT-FREE CHOCOLATE CAKE (from scratch) 4/6/05 cooking spray 1 1/4 cups flour 1/2 cup unsweetened cocoa 1/4 cup cornstarch 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cups sugar 1 cup water 3 egg whites 1/2 cup Karo light or dark corn syrup Confectioners' sugar (optional) Preheat oven to 350 degrees. Spray a 9-inch square baking pan with cooking spray. In a large bowl, combine the next 6 dry ingredients. In a medium bowl, stir the sugar and water until the sugar is dissolved. Add egg whites and corn syrup, stir until blended. Gradually add to the dry ingredients, stirring until smooth. Pour into prepared pan. Bake for 35 minutes or until toothpick inserted in the center comes out clean. Cool in pan on wire rack. If desired, sprinkle with confectioners' sugar. |
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YOLKLESS EGG SALAD 4/17/06 6 large hard-cooked eggs, remove yolks for another use 3 tablespoons sweet pickle relish 2 tablespoons green onions, chopped fine 1 tablespoon pimiento, diced (optional) 1/2 cup cooked mashed potatoes 3 tablespoons no-fat mayonnaise 1 tablespoon prepared yellow mustard 1/2 teaspoon salt 1/4 teaspoon pepper 2 teaspoons curry powder (optional) Chop egg whites. Combine egg whites, relish, onion and pimientos. Set aside Fold into egg mixture. Serve as a salad, sandwich filling or stuffing for celery. |
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FAT-FREE WHITE CAKE (from scratch) 4/6/05 1 cup flour 2/3 cup sugar 1/3 cup cornstarch 1/2 teaspoon salt 2 teaspoons baking powder 2 egg whites 2/3 cup skim milk 1/3 cup Karo light (clear) corn syrup 1 teaspoon vanilla Spray a 9-inch square baking pan with cooking spray. Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, cornstarch, baking powder and salt. In a medium bowl, using fork or wire whisk, mix egg whites, milk, corn syrup and vanilla. Add this to flour mixture. Stir until smooth. Pour into prepared pan. Bake at 350 degrees for 20-25 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack. |
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LOW-FAT CAKE WITH CAKE MIX 4/6/05 1 box white cake mix 1 can orange Diet Rite soda Mix soda in cake mix and bake. For topping, use Cool Whip. Most cake mixes, with the exception of Angel Food cakes, have 2.5-3 grams of fat. This is not completely fat-free if you are counting fat grams! |
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CHARLESTON BREAKFAST CASSEROLE 6/13/05 12 slices bacon 1/4 cup butter or margarine, melted 3 cups croutons 2 cups grated Cheddar cheese 6 eggs 1 3/4 cups milk 1 bell pepper (red or green), diced 1 tablespoon prepared mustard salt and pepper to taste Place bacon in large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble and set aside. Preheat oven to 325 degrees. Melt butter in microwave. Spray a 9x13-inch baking dish with vegetable spray. Place croutons in the bottom of the dish and drizzle with the melted butter. Sprinkle with grated cheese. Crack the eggs into a bowl, whisking to break up the yolks. Add the milk, diced pepper, mustard, salt and pepper. Beat until well combined. Pour over croutons and cheese. Sprinkle with crumbled bacon. Bake in preheated oven for 40 minutes. Remove from oven and allow to stand 10 minutes before serving. |
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EASY BAKE OVEN CAKES AND FROSTING 12/7/04 CHOCOLATE CAKE: 6 teaspoons flour 4 teaspoons sugar 1/4 teaspoon baking powder 1 teaspoon unsweetened cocoa 3/4 teaspoon shortening 1 pinch salt 6 teaspoons milk Mix together the flour, sugar, baking powder, cocoa, shortening and salt. Add milk and stir until smooth. Pour into greased baking pan that comes with the oven. Bake 12-15 minutes. FOR WHITE CAKE: Use above recipe, but omit the cocoa and add a drop or two of vanilla. Makes 1 serving. QUICK CAKE: 2 tablespoons commercial cake mix, like JIffy. 1 tablespoon water Mix cake mix and water. Pour into greased pan that comes with oven. Bake for 10 minutes. 1 serving. TOY OVEN CAKE FROSTING: 2 cups powdered sugar, sifted 3 tablespoons non-fat milk powder 6 tablespoons vegetable shortening In a medium bowl, combine the powdered sugar and milk powder. Stir with a wire whisk to blend. With a pastry blender, cut in the shortening. Spoon about 1/3 cup of mixture into 8 small plastic bags. Seal tightly. To use: Combine one bag of frosting mixture with 3/4 teaspoon of water in a small bowl. This will frost one toy oven cake. For chocolate frosting, add 1/2 cup unsweetened cocoa powder. |
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FREEZING FRESH EGGS 10/12/05 Never freeze eggs in the shell. Only freeze clean, fresh eggs. Rinse whole eggs in water before cracking them open. TO FREEZE WHOLE EGGS: Beat just until blended and pour into freezer containers. Seal tightly and label each container with the number of eggs used and the date. Freeze for just a few weeks. Thaw frozen eggs overnight in the refrigerator. Use immediately and only in dished that are to be thoroughly cooked. Rule of thumb: 3 tablespoons thawed whole egg equals 1 large fresh egg. |
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COOKIE GLAZES AND 'PAINTS' (10/5/05) SUGAR GLAZE: 1/2 cup confectioner's sugar 1/4 teaspoon vanilla extract 2 teaspoons warm water Sift confectioner's sugar into a small bowl. Sprinkle the water and vanilla over sugar and stir until smooth. If too stiff, add warm water drop-by-drop until smooth. Brush on cookies immediately, as it hardens quickly. COOKIE PAINTS: 2 tablespoons evaporated milk drops of food coloring Use one recipe for each color. In a small bowl, stir the food coloring into the milk. Paint onto cookies with a paintbrush before baking. (Makes 1 dozen cookies worth). EGG YOLK TEMPRA COOKIE PAINT (for a shiny gloss finish on most cookies) 1 egg yolk 1 teaspoon water 5 drops food coloring Mix egg yolk and water. Divide into dishes for as many colors as you want to make. Add food coloring to get the shade desired. Paint on unbaked cookies and bake a you normally would. Cookies should come out with a shiny color finish. |
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TURNIP SLAW (from the St. Paul's Lutheran Church of Hayville's cookbook) 9/28/05 1 gallon shredded turnips, soaked in ice water for 1/2 hour 2 or 3 cups sugar 2 1/2 cups white vinegar 1 1/2 cups water 2 tablespoons salt 2 tablespoons horseradish 2 tablespoons mustard seeds or celery seeds Heat sugar, vinegar, water and salt until very hot. Squeeze water out of slaw and pour the hot mixture over the slaw, then add the horseradish and seeds, mixing well. (This will freeze well up to a year). |
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FREEZING POTATOES FOR FRENCH FRIES 8/30/05 Peel and cut potatoes. Blanch by boiling: allow 6-10 quarts of boiling water to each pound of potatoes. Put one pound of peeled, cut potatoes into a wire basket. Submerge completely into boiling water and wait until the water reaches a boil again. Then, boil 2 minutes, shaking the wire basket sevedral times to allow penetration of heat. Lift the basket from the boiling water and put at once into a pan of ice water. Chill until potaotes are cool to the center. Package and freeze until ready to deep fry. ANOTHER METHOD: Deep fry peeled, sliced potatoes unitl not quite all the way done. Drain on paper towels and cool completely. Bag and freeze. |
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TIE DYE INSTRUCTIONS 9/30/04 NEED: White or light colored 100 per cent cotton t-shirt. You can also tie-dye pillowcases, bandanas, etc. Fabric dyes, any colors you need Rubber bands Plastic sheet or plastic garbage bags Large buckets or bowls, one each color you choose Protect your work area with the plastic sheets or garbage bags. Wash the shirt in warm water to pre-shrink it. Don't use any detergent or fabric softener. Leave it damp. Mix the dyes according to package directions. Make the dye solution as light or as dark as you wish. Crumple, fold, twist, knot or stitch the shirt in any design you like, binding it tightly with the rubber bands. (Wherever you bind the fabric, no dye can penetrate.) Immerse the shirt in the dye. If your are using more than one color, dip the various parts in the different buckets of dye. Allow the shirt to saok up as much color as you want. If you like darker colors, let the shirt soak for a longer period. Once the shirt is dyed to your liking, allow the shirt to dry for one or two days on a protected surface. DO NOT REMOVE THE RUBBER BANDS. Once the shirt is dry, remove the rubber bands and gently re-wash it. Lay the shirt flat and allow it to air dry. |
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LOW-SODIUM MEAT TENDERIZERS 12/8/05 1. Rub all sides of meat with a mixture of vinegar and olive oil. Let it stand two hours in a pan in the refrigerator two hours before cooking. 2. Low-sodium marinade/tenderizer: 1 cup red wine vinegar 1/4 teaspoon freshly ground black pepper 1 tablespoon finely grated or minced onion 1/2 tablespoon finely grated or minced garlic 1/2 teaspoon dried basil leaves 1/2 teaspoon salt substitute or no-salt seasoning Mix all ingredients well and place meat in a glass dish. Pour marinade over meat. Put in refrigerator for at least 2-3 hours, or longer. |
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BASIC SOURDOUGH STARTER AND SOURDOUGH BREAD 10/21/05 1 cup flour 1 cup milk 1/4 cup sugar Mix all ingredients. Place in a loosely covered container and refrigerate for several days until the mixture doubles in size. (This may take 4-14 days). When doubled, the starter is ready to use or store in the refrigerator. "Feed" it once a week with 1 cup milk, 1 cup flour and 1/4 cup sugar. SOURDOUGH BREAD In a large bowl, sprinkle 1 package active dry yeast over 1 cup warm water. Let stand for 5 minutes. Stir in 3 tablespoons sugar, 2 eggs and 1 1/2 cups of the starter. Gradually add 4 cups flour, mixed with 2 teaspoons salt. Cover bowl with damp towel and let dough rise until doubled. Knead dough on floured board until satiny. Shape into 1 large or 2 small loaves. Set on a greased cookie sheet or greased bread pans. Make diagonal slashes into the top of the loaf. Cover and let rise until double in size. Bake at 350 degrees for 40-50 minutes on greased baking sheet or greased loaf pans. |
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POPCORN CAKE II (3/01/06) 1 cup butter 32 large marshmallows 16 cups popped popcorn 1 cup gumdrops (no black ones) 1 cup chocolate covered peanuts 1 cup candy-coated milk chocolate pieces Melt the butter and marshmallows in a heavy pan over low heat. Stir often. Put popcorn in a large bowl and pour marshmallow mix over the top. Stir well to mix. Add the candy and peanuts and mix. Pack together in a greased 12-cup Bundt pan. Let set till cooled. Turn out on a plate to serve. Cut into wedges. Best eaten the day it is made. |
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SODA POP STRAWBERRY ANGEL FOOD CAKE (2/5/06) 1 (18.25 ounce) package angel food cake mix 1 1/4 cups strawberry flavored carbonated beverage 1/4 cup honey GLAZE: 1/4 cup butter or margarine, melted 2 cups sifted confectioners' sugar 4 tablespoons strawberry flavored carbonated beverage 4 drops red food coloring Prepare cake mix according to package directions, except substitute the 1 1/4 cups pop and honey for the water. Bake in a tube pan as directed. Remove from over and set the pan upside-down until cooled. To prepare glaze: combine the melted butter, powdered sugar, 4 tablespoons of pop and the food coloring in a mixing bowl. MIx until smooth and of drizzling consistency. Drizzle over cooled cake. Serves 14. |
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OLD FASHIONED SALTWATER PICKLES (from a listener who got it from an old canning book) In a clean stone jar, put in 2 gallons of washed and sliced cucumbers. These must be sliced length-wise for them to keep their shape. Dissolve 2 cups of salt into 1 gallon of boiling water and pour over cucumbers in the stone jar. Cover and put a weight on the cover (a plate will work) and let it sit a week. On the 8th day: Drain and pour 1 gallon boiling water over pickles and let sit 24 hours. On the 9th day: Drain, pour 1 gallon of boiling water and 1 tablespoon alum over the pickles and let stand 24 hours. On the 10th day: Drain, pour 1 gallon water over the pickles and let stand 24 hours, then drain. On the next day combine: 5 pints boiling hot vinegar 6 cups sugar 5 teaspoons celery seed 3 tablespoons broken cinnamon sticks Pour this mixture over pickles. Drain off for 3 consecutive mornings. Reheat vinegar mixture and add 1 cup sguar to it each morning. Pour over pickles. On the third morning: Put pickles into jars. Reheat the syrup and bring to a boil. Pour boiling syrup over pickles in the jars. Seal. |
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MICROWAVE STUFFED PEPPERS 8/15/06 4 small bell peppers 1 (7 1/2-ounce) can tomato puree 1/4 cup minced onion 1 clove garlic, minced 1 tablespoon margarine 1/2 cup Minute Rice 1 1/4 cups ground beef, browned and drained (cups is correct) 3/4 cup shredded Swiss cheese pinch of sugar, if desired Seed peppers and invert in a small microwave-safe dish. Add 3 tablespoons of water to the dish. Cook 3-5 minutes on High power or until peppers are soft to the touch. In another microwave-safe dish, combine onions, garlic, celery, tomato puree, margarine and sugar. Cook 4-6 minutes on High power. Add the the rice mixture and let stand 5 minutes. Add cheese and cooked meat. Fill peppers and cook 3-5 minutes on High power. |
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POPCORN CAKE 9/19/06 18 cups popped popcorn 1 1/2 cup gumdrops 1 cup whole peanuts 1 (10.5-ounce) package miniature marshmallows 1/2 cup butter or margarine Butter a 1-inch tube or bundt pan. Toss the popcorn with the gumdrops and peanuts. Melt the marshmallows with the butter. Pour over popcorn mixture, mixing well. Butter your hands well and press into the prepared pan. Chill and remove from pan. Serves 14. |
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CROCKPOT MEATLOAF 9/21/06 2 pounds lean ground beef 2 eggs, beaten 3 tablespoons ketchup, or for a spicier flavor, use salsa or chili sauce 3 tablespoon dry onion soup mix 3 tablespoons steak seasoning (like A-1) 3 tablespoons ketchup (for topping) In a medium bowl, mix together the ground beef, eggs, 3 tablespoons of ketchup (or substitute), onion soup mix and steak seasoning using your hands. Pat lightly into the bottom of crockpot. Spread remaining ketchup over the top. Cover and cook on Low for 6-8 hours or on High for 4 hours. Serves 6. |
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ZIPLOC OMELETS 6/20/06 Have guests and family write their name on quart-sized Ziploc freezer bags (be sure you use freezer bags) with a permanent marker. Crack 2 large or extra large eggs into the bag (not more that 2). Shake to combine. Put out a large variety of omelet ingredients: grated cheeses, ham, chopped onion, green pepper, tomatoes, has browns, mushrooms, salsa, etc. Have each guest add the ingredients of choice to their bag, seal and shake. Make sure to get the air out of the bag. Zip bags back up and place in a large pot or rolling, boiling water for exactly 13 minutes. (You can cook 6-8 omelet bags in a large pot of boiling water). Remove bags from water and open them. The omelets will roll out easily onto plates. Good to serve with fresh fruit and coffee cake. Everyone gets involved in the process and it's a great conversation piece. You can make these up the night before and throw them into boiling water the next morning. Also great for camping. |
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CHEDDAR BAY BISCUITS 8/18/06 4 cups buttermilk baking mix 3-ounces Cheddar cheese, shredded 1 1/3 cups water 1/2 cup melted butter 1 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon onion powder 1/8 teaspoon dried parsley Preheat oven to 375 degrees. Line a baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan. Bake for 10-12 minutes or until golden brown. Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from the oven. Yields 20 servings. |
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TURNIP KRAUT FOR CANNING 10/31/05 6 pounds raw turnips, shredded 2 tablespoons salt 1-3 teaspoons sugar Brine made of 2 tablespoons salt per 1 quart of water. (This recipe makes 6 quarts) Use a gallon stoneware jar of pottery crock. Do NOT use a metal container. Layer shredded turnips in the crock, sprinkling the layers with the 2 tablespoons and sugar, "tamping" down with a masher to release the turnip juices. Cover the crock with a clean cloth, then weight a plate on top and let stand 3-4 days at 70 degrees, changing the cloth each day. Fermentation should then take 3-4 weeks at 70 degrees. It is completed when the bubbling ceases. Steralize pint or quart jars. Place the kraut in the jars and cover with the salt and water brine (amounts above in ingredients list), leaving 1/2-inch head space. Clean the rims of the jars and fit with lids and rings. At this point, you can store the kraut in the refrigerator without processing. For shelf storage: process in a boiling water bath: 20 minutes for pints, 25 minutes for quarts. Makes 6 quarts. |
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ROASTING PEANUTS IN THE SHELL 10/18/06 Tips: 1 1/2 pounds of peanuts in the shell will yield about 3 1/2 to 4 cups of shelled peanuts. Unshelled peanuts may be refrigerated, tightly wrapped, for up to 6 months. Peanuts may also be frozen. To roast: Preheat oven to 350 degrees. Spread raw peanuts in the shell in a single layer, in a shallow pan. Bake for about 30 minutes, stirring a few times during that time. |
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NEW JASPER PUBLIC LIBRARY/CONTRACTUAL PUBLIC LIBRARY WEBSITE ON-LINE www.jdcpl.lib.in.us |
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ANTS...HOMEMADE REMEDIES TO RID 4/19/05 Mix honey and yeast together. Put mixture in a lid or saucer. Set is close to where ants are entering..the yeast will kill ants. Sprinkle cinnamon where ants are coming in. They will not cross the line. Spray aeresol hairspray where ants enter. Place whole cloves where ants enter, or dried coffee grounds sprinkled around the outside of your house. Put mint apple jelly and boric acid on small plates. Place around outside doors. Not for households with pets. Mix two cups of borax and one cup sugar in a quart jar. Punch holes in the lid and sprinkle around the outside foundation of house. Buy Grant's Ant Stakes at lawn and garden centers. |
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FINGER APPLE PIE 11/30/06 2 1/2 cups flour 1 1/2 cups sugar plus 1 tablespoon sugar 1/2 teaspoon salt 1 cup shortening 1 egg 2/3 cup corn flakes 1 teaspoon cinnamon 1 egg yolk with enough milk to make 2/3 cup liquid (save egg white 3 cups apple slices, or more if needed egg white GLAZE: 1 cup powdered sugar 2 tablespoons lemon juice Mix together to make a glaze. Mix flour, the 1 tablespoon sugar and salt together. Cut in shortening to make dough. Mix in the egg yolk-milk mixture. Roll out half the dough to fit in a cookie sheet. Sprinkle the corn flakes and apple slices on the dough. Sprinkle with the sugar and cinnamon. Roll out the rest of the dough to cover apples, then crimp the edges. Brush the top with the egg white. Bake at 400 degrees for 40 minutes. Drizzle glaze over top. |
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FLOURLESS PEANUT BUTTER COOKIES 12/15/06 1 cup peanut butter 1 cup granulated sugar 1 large egg, beaten 1 teaspoon baking powder Preheat oven to 350 degrees. Grease cookie sheets. Beat together the peanut butter and sugar in a large bowl with electric mixer until smooth. Add the beaten egg and baking soda to peanut butter mixture and beat until well combined. Roll 1 teaspoon of dough into balls and place on cookie sheets, 1-inch apart, and flatten with tines of a fork making cross pattern. Bake until puffed and a golden pale color, about 10 minutes. |
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FLOURLESS CHEWY OATMEAL COOKIES 12/15/06 1/3 cup unsalted butter 1 1/2 cups rolled oats 1/2 cup granulated sugar 1/4 cup packed brown sugar 1/8 teaspoon salt 1 teaspoon vanilla extract 1 egg Melt the butter and set aside to cool. Place oats in a medium bowl. Stir in both sugars and the salt and blend to break up any lumps. In separate bowl, whisk together the melted butter, vanilla and egg. Stir this into the oat mixture, mixing with your hands or a large wooden spoon. Form into a large ball of dough. Chill dough at least 20 minutes. Preheat oven to 350 degrees. prepare a baking sheet by lining with parchment paper. Form the chilled dough into 1-inch balls and flatten down very slightly on the baking sheet. Bake 13-17 minutes or until edges are nicely browned and tops of cookies are a medium gold color. Cool well on the baking sheet about 10 minutes before attempting to remove. Use a metal spatula or icing knife to remove from sheet. Keep cookies refrigerated. Yields 1 1/2 dozen. |
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KENTUCKY BURGOO 10/27/06 1 (3-4 pound) chicken 1 1/2 pounds stew meat 3 cups chicken broth 2 cups beef broth 2 cups water 1 1/2 teaspoons coarsely ground pepper 1/2 teaspoon cayenne pepper 1 (29-ounce) can tomato puree 12 small potatoes 2 cups chopped onion 1 medium head cabbage, finely chopped 3 (14.5-ounce) cans diced tomatoes 3 (12-15-ounce) cans whole kernel corn, drained 1 pound carrots, sliced 1 cup fresh sliced okra 1 1/2 cups fresh or frozen butter beans or lima beans 2 green peppers, finely chopped 2-4 teaspoons of salt to taste 1 teaspoon pepper 1/4-1/2 cup Worcestershire sauce Cook chicken and beef in a mixture of the chicken and beef broth and water with the coarsely ground pepper and cayenne pepper until chicken and meat are very tender, about 30-40 minutes. Remove bones and dice and shred the chicken and beef and return meat to liquid. Add the tomato sauce, potatoes, onions, cabbage, tomatoes, carrots, corn, okra, lima beans and green pepper. Season with a little salt and pepper and the Worcestershire sauce. Cook slowly for 2-3 hours, strirring from the bottom to keep from scorching. Season again with salt and pepper, if desired. Add water, if neccessary, to keep from sticking to pan. Serves 10-12. |
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SKYLINE CHILI (crockpot) 9/14/06 2 1/2 pounds lean ground beef 1 (15-ounce) can tomato sauce 3 (6-ounce) cans tomato paste 5 tablespoons chili powder 2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 1/4 teaspoons salt 1 tablespoon distilled white vinegar 1 teaspoon black pepper 1/4 teaspoon garlic powder 1 teaspoon onion salt 2 teaspoons steak sauce 1 quart water Brown the beef lightly. Drain. Place all ingredients in crock pot, mixing well. Cook on "LOW" for at least 12 hours. Serves 6. |
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EASY BAKE OVEN CAKE AND COOKIE RECIPES 01/12/07 EASY BAKE CHOCOLATE CAKE MIX 6 teaspoons flour 4 teaspoons sugar 1/4 teaspoon baking powder 1 teaspoon unsweetened cocoa 3/4 teaspoon shortening pinch salt 6 teaspoon milk Mix all dry ingredients. Slowly add the milk. Pour batter into pan that comes with the toy oven. Bake as directed in children's oven. Note: For a vanilla (yellow) cake, omit the cocoa and add a drop or two of vanilla with the milk. COOKIE MIX 1 1/2 cups quick-cooking oats 3/4 cup all-purpose flour 1/4 teaspoon baking soda 3/4 cup brown sugar, packed 1/2 cup vegetable shortening In a medium bowl, combine the oats, flour, baking soda and brown sugar. Stir to blend. Cut in shortening with a pastry blender until mixture resembles coarse meal. Spoon about 1/2 cup of mixture into each of 8 small containers or ziplock bags. Seal bags tightly. Label with date and contents. Store in a cool, dry place. USE WITHIN 12 WEEKS. Each package makes 9 cookies. (Instructions follow:) To Make: 1 package cookie mix 2 teaspoons water 1 tablespoon raisins 1 tablespoon mini semi-sweet chocolate chips granulated sugar If using Mom's oven, preheat to 350 degrees. If using toy oven, follow directions for baking cookies. In a small bowl, combine the cookie mix, water, raisins and chocolate chips. Stir together until mixture holds together in one ball. Shape one teaspoon of dough at a time into a ball. Arrange on an ungreased sheet. Butter the bottom of a small drinking glass. Dip buttered glass in sugar. Flatten each ball by pressing with glass. Bake 10-12 minutes in Mom's oven or as directed on toy oven. Cool on a rack. Yields about 9 cookies. Suggestion: There are lots of Easy Bake oven recipes at www.thefunplace.com |
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CHICKEN FINGERS WITH DIPPING SAUCES (from the American Heart Association cookbook 1 cup fat-free or low-fat plain yogurt 1 pound chicken tenders, all visible fat removed Vegetable oil spray COATING MIXTURE: 1/2 cup yellow cornmeal 1/3 cup plain dry bread crumbs 2 tablespoons all-purpose flour 1 tablespoon plus 1 teaspoon shredded or grated Parmesan cheese 1 teaspoon paprika 1/2 teaspoon dried basil, crumbled 1/2 teaspoon garlic powder 1/4 teaspoon salt (optional) CREAMY HONEY MUSTARD SAUCE: 1/4 cup fat-free or light sour cream 1 tablespoon plus 1 teaspoon Dijon mustard 1 tablespoon honey BLACKBERRY DIPPING SAUCE 1/4 cup all-fruit seedless blackberry spread 2 tablespoons fat-free or light mayonnaise 1/8 teaspoon ground cinnamon FOR THE CHICKEN: Put yogurt in a medium bowl. Add the chicken tenders, stirring to coat. Set aside. Preheat oven to 375 degrees. Lightly spray a baking sheet with vegetable oil spray. In another medium bowl, stir together the coating mixture ingredients. Dip one piece of chicken at a time in the coating mixture, turning gently to coat. Arrange the chicken in a single layer on the baking sheet. Lightly spray the chicken with some vegetable oil spray. Bake for 20 minutes or until chicken is no longer pink in the center and the coating is crisp. Whisk together dipping sauce ingredients and serve on the side. Serves 4. |
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ORIENTAL FRIED RICE 02/27/07 4 tablespoons peanut oil, divided 1 egg, lightly beaten 1/4 cup sliced almonds 2 tablespoons green onion slices 1 clove garlic, minced 3 cups cooked rice, chilled 1 (8-ounce) can peas, drained or 1 cup frozen peas, thawed 1 (8-ounce) can sliced water chestnuts, drained 1 (2-ounce) jar sliced pimientos, drained 3 tablespoons soy sauce 1/2 teaspoon sugar Heat 1 tablespoon of the oil in a large skillet or wok. Add egg, stir-fry 1-2 minutes or until set. Remove egg from skillet and cover to keep warm. Add 1 tablespoon of oil to the same skillet. Heat 30 seconds. Add almonds, green onions and garlic. Stir-fry 2-3 minutes or until almonds are lightly toasted. Remove from skillet. Heat remaining 2 tablespoons of oil in the same skillet. Add the chilled rice and stir-fry 3 minutes. Return the warm egg and almond mixture to skillet. Add the peas, water chestnuts, pimientos, soy sauce and sugar, mixing well. Cook until heated through, stirring constantly. Yields 6 servings. |
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BAKED PECAN CHICKEN BREASTS 03/05/07 4 boneless, skinless chicken breasts salt and coarse black pepper 1 cup crushed pecans (use a blender or food processor) 2 tablespoons sesame seeds 1 teaspoon paprika Preheat oven to 375 degrees. Grease a 13x9-inch glass baking dish. Season with salt and pepper. Combine crushed pecans, sesame seeds and paprika. Coat chicken with ththe nut mixture. Bake for 1 hour or until chicken is cooked. If chicken pieces brown to quickly, cover pan with alumninum foil. Serves 4. |
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OVEN-FRIED PECAN CHICKEN 03/05/07 1 cup flour 1 1/2 teaspoons salt 2 teaspoons paprika 1/2 teaspoon poultry seasoning 1/2 cup finely chopped pecans 1 (3-4 pound) fryer, cut up 1/2 cup milk or evaporated milk 1/4 cup melted butter or margarine Combine flour, seasonings and pecans. Dip chicken pieces into milk, coat with flour mixture. Place coated pieces ina 13x9-inch pan. Pour melted butter over the chicken. Bake at 375 degrees for 1 hour, or until tender. Serves 4-6. |
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CHOCOLATE TWINKIE CAKE 04/26/07 CAKE: 1 chocolate cake mix 1 small package instant chocolate pudding mix 1 1/3 cups water 1/3 cup vegetable oil 3 eggs 1/2 teaspoon salt FILLING: 1 cup water 5 tablespoons flour 1 cup sugar 1/2 cup softened margarine 1/2 cup Crisco shortening 2 teaspoons vanilla 1 teaspoon almond flavoring Line a 9x13-inch cake pan with parchment paper. Mix cake mix, pudding mix, water, oil, eggs and salt together. Pour into cake pan and bake 350 degrees for 50-60 minutes. Let cake cool thoroughly. Cut the cake in half length-wise and carefully remove the top half. For the filling: cook the water and flour in a saucepan until flour has dissolved and mixture has thickened. Add the sugar, margarine, shortening, vanilla and almond. Beat for 5 minutes. Spread filling between layers of cake. |
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FREEZER SLAW 04/17/07 1 head cabbage, shredded 1 green bell pepper, finely chopped 1 red bell pepper, finely chopped 1 onion, finely chopped 2 cups sugar 2 teaspoons salt 1 teaspoon celery salt 1/2 cup apple cider vinegar 1 cup water Toss vegetables in a large bowl. Mix remaining ingredients in a saucepan and bring to a boil. Boil 2-3 minutes. Let cool. Pour over vegetables. Mix, then pack in airtight freezer containers and freeze. To serve, thaw in refrigerator overnight. The slaw will remain crisp and flavorful. Yields 12 servings. |
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TWINKIE CAKE 04/25/07 1 (18.25-ounce) package yellow cake mix 5 tablespoons all-purpose flour 1 cup white sugar 1/2 teaspoon salt 1/2 cup white shortening 1/2 cup butter, softened 1 teaspoon vanilla extract Grease and flour a 9x13-inch pan. Line bottom of pan with parchment paper. Prepare the cake mix according to directions on package. After baking, let cool completely. While cake is cooling, prepare filling. To make filling: In a small saucepan over medium-low heat, combine the flour and milk. Cook, stirring constantly, until mixture thickens and boils. Remove from heat and cool completely. In a small bowl, beat the flour/milk mixture until fluffy. Add sugar and salt, beating well. Add shortening and beat well. Add butter and beat well. Add vanilla and incorporate thorougly. (Total mixing time should be 8-10 minutes, beating very well with each addition. This creates the light, fluffy filling, like Twinkies.) Remove cake from pan and split length-wise. Spread filling over bottom layer and carefully replace top layer. Cover with plastic wrap and refrigerate overnight to develop flavor. Yields 24 servings. |
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WEIGHT WATCHERS LOW-FAT CHEDDAR CHICKEN POT PIE 05/15/07 CRUST: 1 cup low-fat baking mix 1/4 cup water FILLING: 1 1/2 cups chicken broth 2 cups potatoes, peeled and cubed 1 cup carrots, sliced 1/2 cup onions, chopped 1/2 cup red or green bell peppers, chopped 1/4 cup all-purpose flour 1 1/2 cups skim milk 2 cups fat-free Cheddar cheese, grated 4 cups skinless white meat chicken, cooked and cubed 1/4 teaspoon poultry seasoning Preheat oven to 425 degrees. To prepare crust, combine the baking mix and water until soft dough forms; beat vigorously. Gently smooth the dough into a ball on a floured surface. Knead 5 times. To prepare filling: heat broth in a saucepan. Add potatoes, carrots, celery, onions and pepper. Simmer 15 minutes or until vegetables are tender. Blend the flour with the skim milk. Stir into broth mixture. Cook and stir over medium heat until slightly thickened. Stir in cheese, chicken and poultry seasoning. Heat until cheese melts. Spoon into a 2-quart casserole dish. Place dough over filling. Seal edges around the dish. Make slits in crust for steam. Bake 40 minutes or until golden brown. Yields 4 servings. For Weight Watchers: 16 points per serving. 294 calories per serving, 3 g fat per serving. |
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WEIGHT WATCHERS TURKEY-SPAGHETTI CASSEROLE 05/16/07 8-ounces spaghetti, uncooked cooking spray 3/4 cup chopped onion (1 small onion) 3/4 cup chopped green pepper (1 small pepper) 3/4 cup skim milk 1/2 teaspoon pepper 1/4 teaspoon salt 1 (10-ounce) can reduced-sodium chicken soup, undiluted 2 cups cooked, chopped turkey breast 1 (4-ounce) jar sliced mushrooms, drained 1 (4-ounce) jar diced pimiento, drained 1 cup (4-ounces)shredded reduced-fat sharp Cheddar cheese Cook spaghetti according to package directions, omitting salt and any fat. Drain. Meanwhile, coat a Dutch oven pan with cooking spray. Place over medium heat until hot. Add onion and green pepper. Saute 5 minutes, or until tender. Add the milk, pepper, salt and soup. Stir well. Combine the spaghetti, turkey, mushrooms and pimiento in a bowl. Toss gently, then add to the soup mixutre and toss until pasta is well coated. Spoon mixture into an 11x7x1-inch baking dish coated with cooking spray. Cover and chill for 8 hours or overnight. Bake uncovered at 375 degrees for 30 minutes. Sprinkle with cheese. Put back in oven, uncovered, for 5 more minutes or until cheese melts. Yields 6 servings. 7 points per serving. |
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BUTTERFINGER PIE 06/26/07 6 (2 1/8-ounce) Butterfinger candy bars, crushed 1 (8-ounce) pacakge softened cream cheese 1 (12-ounce) carton Cool Whip, thawed 1 graham cracker crust Mix the first 3 ingredients until well blended. Pour into pie crust. Chill several hours and serve. (You can crush another Butterfinger candy bar and sprinkle it on top of pie). |
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BUTTERFINGER DESSERT 06/27/07 1 cup all-purpose flour 1 cup coconut 1/4 cup brown sugar, firmly packed 1/2 cup butter 8-ounces cream cheese, softened 1 cup confectioners' sugar 1 cup thawed Cool Whip 1 cup miniature marshmallows 2 cups milk 2 small boxes instant vanilla pudding Cool Whip for spreading 4 full-size Butterfinger candy bars Mix flour, coconut, brown sugar and butter until crumbly. Pat into bottom of a 9x13-inch pan. Bake at 350 degrees until light brown. Cool. Cream together the cream cheese, confectioners' sugar, 1 cup Cool Whip and miniature marshmallows. Spread on top of cooled crust. Mix together the milk and vanilla pudding mixes and pour on top of cream cheese mixture. Spread a layer of Cool Whip over all, then crumble the Butterfinger candy bars and sprinkle over the top of the whipped cream. Refrigerate until serving time. |
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BABY RUTH PIE 06/27/07 18 chocolate creme-filled sandwich cookies, crushed to total 1 1/2 cups 3 tablespoons melted butter or margarine, melted 2 pints chocolate ice cream, slightly softened 3 (2.1-ounce) Baby Ruth candy bars, finely chopped 1 cup miniature marshmallows Hot fudge or chocolate topping for drizzling In a small bowl, mix together the crushed cookies and melted butter. Press into the bottom of a 9-inch pie plate. Freeze for 5 minutes. Combine the ice cream, chopped candy and marshmallows in a large bowl. Spoon into prepared crust. Freeze at least 1 hour before serving. If necessary, slightly heat the hot fudge or chocolate topping and drizzle top of pie right before serving. Yields 6-8 servings. |
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MOCK TURTLE SOUP WITH BARLEY 07/02/07 1 cup barley 2 pounds boneless beef stew meat 1 pound boneless veal stew meat 4-5 chicken thighs, deboned 2 chicken bouillon cubes 2 beef bouillon cubes 3 large onions 5 cloves garlic 2 or 3 ribs celery 1 lemon, sliced 1 tablespoon parsley 5 bay leaves 1/4 teaspoon thyme several whole cloves several whole allspice salt, pepper and cayenne pepper to taste 1 (16-ounce) can tomatoes 1 (4-ounce) can tomato paste 2/3 cup flour 1 1/2 quarts chicken broth or stock 2 quarts water 4 or 5 hardcooked eggs (to be added when serving) sherry to taste (to be added when serving) Chop all meat into 1/4-inch or smaller pieces. Fry all meat at one time to reduce rawness, but do not overcook. Take meat out of the pot. Into pot, brown the onions and garlic with the flour. Add the tomatoes and tomato paste. After cooking a few minutes, add the water, chicken stock, barley, celery, bay leaf, spcies, thyme, bouillon cubes and lemon. Cook until meat is very tender, about 2 1/2 hours. Just before serving, chop hardcooked eggs very fine. Put into pot 5 minutes before serving. Add a little sherry (optional) directly to each bowl while serving, for those who want it. Yields 6-8 servings. If freezing, add the chopped egg after soup has thawed and is heated through). |
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FREEZING AND CANNING ZUCCHINI 07/10/07 FOR FREEZING: Select young squash with small seeds and tender rinds. Wash then cut in 1/2-inch slices. Blanch in boiling water for 3 minutes. Cool immediately in cold water and drain. Pack into freezer containers, leaving 1/2-inch head space. Seal and freeze. FOR CANNING: Wash and trim ends, don't peel. Cut into uniform 1/2-inch thick slices. To pack hot: put slices into a pan. Add just enough water to cover and bring to a boil. Pack hot into jars, filling loosely up to jar shoulders. Add 1/2 teaspoon salt to pints, 1 teaspoon salt to quarts. Cover squash with the boiling cooking liquid, leaving 1/2-inch head space. Wipe rim and seal quickly. Process at 10 pounds pressure: 25 minutes for pints, 30 minutes for quarts. |
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SALSA FOR CANNING II (7/30/07) 3 quarts tomatoes, peeled and chopped 2 green peppers, chopped 1/4 red pepper, chopped 1 1/2 cups onion, chopped 2 jalepeno peppers, chopped 3 cloves garlic, chopped 6 teaspoons canning salt 1/4 cup brown sugar Boil all ingredients together for 30 minutes. Put in hot jars, adjust lids and process for 30 minutes in a boiling water bath. |
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SALSA FOR CANNING I 07/30/07 4 cups peeled, chopped tomatoes (about 6 large) 2 cups seeded, chopped long green peppers (about 10 large) 1 cup seeded, chopped hot peppers (about 10 medium) 3/4 cup chopped onion (1 large) 1 1/2 teaspoons salt 2 cloves garlic, minced 1 1/2 cups cider vinegar Combine all ingredients in a large saucepan or kettle. Bring mixture to a boil, reduce heat and simmer 20 minutes. Pour hot mixture into hot jars, leaving 1/4-inch headspace. Adjust lids. Process in boiling water bath for 30 minutes. Makes about 6 half-pints. |
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INDIANA CORN CASSEROLE 8/9/07 1 pound bacon 1/2 cup butter 1/2 medium onion, chopped 1/2 cup chopped celery 1 red pepper, chopped 1 green pepper, chopped 5 tablespoons all-purpose flour 2 cups sour cream 2 pounds fresh corn (or frozen, thawed) salt and pepper to taste 1 tablespoon chopped parsley Preheat oven to 350 degrees. Cook the bacon, drain, then chop into bite-size pieces and set aside. Melt the butter in a large pot over medium heat. Saute the onion, celery and peppers until soft. Stir in the flour, then the sour cream until well combined. Add the corn and most of the bacon. Season with salt and pepper. Pour the mixture into a 9x13-inch baking dish. Sprinkle the remaining bacon bits and parsley on top. Bake 30-45 minutes or until lightly browned. Yields 6-8 servings. (For a lower-fat version use half the bacon, butter and flour). |
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HONEY CRUSTED PECAN CHICKEN 8/13/07 1/4 teaspoon salt 1/4 teaspoon pepper 4 (6-ounce each) chicken breast halves, skinned 8 (4-ounce each) chicken drumsticks, skinned 1/4 cup honey 2 tablespoons Dijon mustard 3/4 teaspoon paprika 1/8 teaspoon garlic powder 4 cups cornflakes, finely crushed 1/2 cup pecans, finely chopped cooking spray Preheat oven to 400 degrees. Sprinkle chicken pieces evenly with salt and pepper; set aside. Combine honey, mustard, paprika and garlic powder in a small bowl; stir well. Combine crushed cornflakes and pecans in a shallow dish; stir well. Brush both sides of chicken with honey mixture, then dredge in the cornflake/pecan mixture. Place chicken pieces on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray. Bake at 400 degrees for 40 minutes or until done. |
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HONEY PECAN CHICKEN CUTLETS (skillet stovetop) 8/14/07 1 pound skinless, boneless chicken cutlets 1/2 cup all-purpose flour 3 tablespoons margarine, divided 1/4 cup honey 1/4 cup chopped pecans Dredge the cutlets in flour, shaking off excess. Heat 2 tablespoons margarine in a heavy skillet over medium heat. Add the cutlets and brown on both sides, abut 5-6 minutes. Stir together the remaining tablespoon of margarine, honey and pecans. Add to the skillet and stir gently. Cover an simmer gently 7-8 minutes. Remove cutlets to a serving platter, pour pecan-honey sauce over and serve. |
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HEALTHY CROCKPOT CHICKEN CREOLE 8/23/07 3 pounds chicken thighs or breasts, skinned 1 cup celery, diced 1 red bell pepper, sliced 1 green bell pepper, sliced 1 onion, sliced 1 can sliced mushrooms 1 large can tomatoes 1 teaspoon garlic powder 3 packages sugar substitue 1 teaspoon Cajun seasoning 1/2 teaspoon paprika salt and pepper to taste Louisiana hot sauce to taste 2 cups Minute Rice, cooked Place chicken in bottom of a crockpot. Combine the remaining ingredients, excpet the rice, and add to the crockpot. Cook on "high" for 4-5 hours and on "low" for 7-8 hours. Before serving, cook the rice according to package directions. Spoon chicken creole over hot cooked rice. Serves 4-6. |
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TURNIP KRAUT (stoneware or pottery method) 08/23/07 6 pounds raw turnips, shredded 2 tablespoons salt 1-3 teaspoons sugar Brine made of 2 tablespoons salt per 1 quart water (this recipe makes 6 quarts) Use gallon stoneware jar pottery crock. Do NOT use a metal container. Layer shredded turnips in the crock, sprinkling each layer with the 2 tablespoons salt and sugar, "tamping" down with a masher to release the turnip juices. Cover the crock with a clean cloth, then weight a plate on top and let stand 3-4 weeks at 70 degrees. Fermentation should take 3-4 weeks at 70 degrees. It is completed when the bubbling ceases. Steralize pint or quart jars. Place the fermented kraut in the jars and cover with the salt and water brine, leaving 1/2-inch head space. Clean the rims of the jars and fit with lids and rings. At this point you can store the kraut in the refrigerator without processing, but for shelf storage, process jars in a boiling water bath for 20 minutes for pints and 25 minutes for quarts. Makes 6 quarts. |
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TURNIP KRAUT (old fashioned Mason jar method) 08/23/07 Wash and rinse mason jars and canning rubbers in hot water. Scour zinc lids and sterilize. Use good quality homegrown turnips. Wash and peel, then cut with a turnip kraut cutter. Stuff turnip strands into mason jars, packing firmly. To each quart jar, add 1 teaspoon salt, 1/2 teaspoon sugar, 1 tablespoon white vinegar. Cover with boiling water. Promptly seal with canning rubbers and lids. Place at room temperature and allow to ferment for 2 weeks. The kraut should look white and is at its best if used within 3-4 months. |
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CROCKPOT CORNDOG CASSEROLE 9/5/07 2 pounds hot dogs, thinly sliced 2 (16-ounce) cans pork and beans, any brand 1 (4-ounce) can tomato sauce Ketchup, mustard, molasses, brown sugar, hot pepper sauce, to your own taste. You can add all or just a combination of these. CORNBREAD TOPPING: 1 (8 1/2-ounce) box cornbread mix 1 (15-ounce) can cream style corn 1 large egg, beaten 1/4 cup flour 1/8 cup water Combine the hot dogs, pork and beans, tomato sauce and the rest of desired sauce ingredients in a crockpot. Mix together the cornbread mix, cream style corn, flour, beaten egg and water. Spread cornbread mixture thinly on top of hot dog mixture. Set crockpot to "low" setting for 6-8 hours, until cornbread topping is baked through. Yields 6 servings. |
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CROCKPOT TAMALE PIE 9/10/07 1 pound lean ground beef, browned and drained before putting into crockpot 3/4 cup yellow cornmeal 1 1/2 cups milk 1 egg, beaten 1 envelope chili seasoning mix 1 teaspoon seasoned salt 1 (16-ounce) can tomatoes, cut up 1 (16-ounce) can whole kernel corn, drained 2 1/4-ounces sliced ripe olives, drained 1 cup Cheddar cheese, grated or shredded Stir together cornmeal, milk and egg in a large bowl. Add remaining ingredients, except the cheese. Pour into crockpot. Cover and cook on "high" 3-4 hours. Sprinkle cheese over top, cover and cook another 5 minutes. |
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ZUCCHINI PINEAPPLE 9/14/07 18 cups ground zucchini 1/2 cup lemon juice 3 cups sugar 1 (46-ounce) can pineapple juice Bring lemon juice, pineapple juice and sugar to a boil. Add zucchini and simmer 20 minutes. Pack and seal in hot jars and lids. Yield: 12 pints. May be used as you would regular crushed pineapple. |
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BUBBLE-UP PIZZA 1 can of 10 refrigerated biscuits, each cut up into quarters 1 (8-ounce) can tomato sauce 1 teaspoon dried basil 1 teaspoon oregano 1 teaspoon garlic salt shredded part-skim Mozzarella cheese pepperoni, if desired black olives, if desired any vegetables of your choice: green pepper, chopped onions, etc. Preheat oven according to the directions on the biscuit can. Mix tomato sauce with basil, oregano and garlic salt. Put biscuit quarters in a casserole dish and pour tomato sauce mixture over the biscuits. Toss until biscuits are completely covered. Top with pepperoni, olives and vegetables and toss lightly. Top all with cheese to cover and bake until bubbly and biscuits are done, following biscuit can directions. Yields 5 servings. |
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TURTLE SOUP (local recipe) 10/10/07 1 1/4 pounds turtle 1 onion 3 stalks celery 1/4 head cabbage 3 large carrots 6 medium potatoes 1/2 pound fresh green beans 1 box frozen peas 1 large can white corn 1 can tomato sauce 1 can tomato juice 1 medium onion 3 stalks celery salt and pepper to taste beef base (broth) as needed Ground beef, sausage or turkey fine noodles Cook the turtle, onion, and celery until tender. Strain broth and save. Grind the turtle meat and set aside. Chop or grind the cabbage, carrots, potatoes, green beans, onion and celery. Cover with water and cook 1 hour. Add the peas and corn and continue to cook over medium heat. Stir often so it doesn't stick. Brown the ground meat. Add the turtle and browned meat to the cooking vegetables. Fix a spice bag containing 1/4 teaspoon ground cloves 1/4 teaspoon allspice |
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POT ROAST MEATLOAF 10/15/07 1 pound ground beef 2/3 cup evaporated milk 1/3 cup fine dry bread crumbs or uncooked oatmeal 1/4 cup ketchup 1 teaspoon salt 2 teaspoons Worcestershire sauce 1/4 teaspoon pepper 3 medium potaotes, peeled and sliced 1/4-inch thick 3 medium onions, peeled and sliced 1/4-inch thick 3 medium carrots, peeled and cut into quarters 2 teaspoons dried parsley flakes 1 teaspoon salt dash of pepper Mix together the beef, evaporated milk, bread crumbs, ketchup, 1 teaspoon salt, Worcestershire sauce and 1/4 teaspoon pepper. Shape into a loaf in the center of a large sheet of heavy foil and place in a 13x9-inch pan. Place vegetables in layers around meat, sprinkling each layer with a mixture of the parsley flakes, salt and pepper. Cover tightly with foil. Bake at 375 degrees for 1 hour or until vegetables are tender. Uncover and bake an additional 10 minutes to brown meat. |
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QUICK AND EASY CROCKPOT SUPPER 11/15/07 2 thick country ham slices 5 or 6 potatoes, peeled and cubed 2 cans green beans Peel and cube the potatoes. Put in the bottom of the crockpot. Cut ham slices into large pieces (not too small) Pour in green beans. Cook all day long on "Low". |
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CROCKPOT COWBOY STEW 11/13/07 1 1/4 pound beef stew meat cubes 4 unpeeled potatoes, cut into 1-inch cubes 1/2 cup chopped onion 1 teaspoon salt 1/4 teaspoon pepper 1 (28-ounce) can baked beans in barbeque sauce Mix stew meat, potatoes, onions, salt and pepper in crockpot. Spread beans over the meat mixture. Cover and cook on "low" 8-10 hours. Yields 6 servings. |
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MILD-EYED MARGRITA (non-alcohol) 11/02/07 2 cups lemon soda or carbonated lemon-lime beverage 2 tablespoons sugar fresh lime juice from half a lime salt crushed ice fresh lime slices or wedges Pour soda into an ice cube tray or shallow pan and freeze. Place frozen soda in blender. Add the lime juice and sugar. Blend well. Rub the rest of the lime around rim of glass. Dip the glass lip down into salt. Pour mixture over crushed ice in glasses. Garnish with lime slices or wedges. Yields 2 servings. |
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TOLL HOUSE CRUMBCAKE 11/08/07 TOPPING: 1 tablespoon all-purpose flour 1/2 cup packed brown sugar 2 tablespoons butter, softened 1/2 cup chopped walnuts 2 cups semisweet chocolate chips CAKE: 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter, softened 1 cup white sugar 1 teaspoon vanilla extract 3 eggs 1 cup sour cream 1 1/2 cups semisweet chocolate chips For the crumb topping: In a small bowl, combine the flour, brown sugar and butter. Stir in the nuts and the chocolate chips. Set aside. Preheat oven to 350 degrees. Grease and flour a 9x13-inch pan. For the cake: In a small bowl, combine the flour, baking soda, baking powder and salt. Set aside. In a large bowl, cream the butter, sugar and vanilla until light and creamy. Add eggs one at a time, beating well after each addition. Add the flour mixture alternately with the sour cream. Beat until smooth. Fold in 1 1/2 cups of chocolate chips. Spread batter into the prepared pan. Sprinkle topping evenly over batter. Bake at 350 degrees for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cool completely. Yields 12 servings. |
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CAKE MIX/COOL WHIP COOKIES 11/27/07 1 (18-ounce) box and flavor cake mix 1 (8-ounce) container Cool Whip, thawed 1 egg Mix all ingredients and form dough into balls. Roll each in confectioners' sugar. Bake on ungreased cookie sheets at 350 degrees for 10-12 minutes. Cool in pan a few minutes before removing to a wire rack. Makes 24-36 cookies. |
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ORANGE CREAMSICLE PUNCH 11/27/07 1/2 gallon vanilla ice cream 2 pints orange sherbet 1 (6-ounce) can frozen orange juice, thawed and undiluted 32-ounces chilled ginger ale 16-ounces chilled 7-Up Soften the ice cream and sherbet. Blend them together and add the orange juice concentrate. Add the ginger ale and 7-Up. Let the mixture set in punch bowl until melted, about 1 hour. Serve. |
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CAKE MIX COOKIES 11/27/07 1 (18-ounce) box chocolate cake mix or any flavor 1/2 cup vegetable oil (or 1/4 cup oil and 1/4 cup applesauce) 2 eggs 2 cups chocolate chips, butterscotch chips or peanut butter chips (or combination) 1/2 cup chopped nuts Combine the cake mix, oil and eggs in a bowl, mixing well. Stir in chips and nuts. Drop by teaspoonfuls on ungreased cookie sheets and bake at 350 degrees for 8-10 minutes. After removing from oven, let the cookies stand on the sheet for 2 minutes, then transfer to wire racks to cool. |
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SUGARED WALNUTS (crockpot recipe) 12/05/07 16-ounces walnut pieces 1/2 cup unsalted butter, melted 1/2 cup confectioners' sugar 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger In a crockpot, stir the walnuts and melted butter together until well blended. Add the confectioners' sugar, stirring to evenly coat walnuts. Cover and cook on HIGH for 15 minutes. Reduce heat to LOW and cook 2 hours, stirring occasionally until the nuts are coated with a crisp glaze. Transfer the nuts to a bowl. Combine the spices and sift them over the nuts, stirring to coat evenly. Cool the nuts completely before serving. |
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ORANGE PARTY PUNCH 11/27/07 2 1/2 gallons chilled Sprite 2 1/2 gallons sherbet (lemon, lime, orange or a combination) 1 quart chilled fruit punch (like Hawaiian Punch) Scoop sherbet into punch bowl. Pour Sprite over sherbet, then stir in fruit punch. |
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WALTER REED MEDICAL CENTER INFORMATION FOR DONATIONS You can send gift cards, store and restaurant cards, wrestling gloves (for rehab), phone cards, toiletries, cards, letters and pictures to wounded soldiers at: WRAMC Walter Reed Army Medical Center Marine Liaison Building, T-2 6900 Georgia Avenue NW Washington, D.C. 20307 |
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HAMBURGER PIE I AND II 12/11/07 1 pound hamburger 1 cup flavored Italian bread crumbs 1 can cream of mushroom soup 1 egg 1 cup frozen mixed vegetables, thawed 1 9-inch pie crust Cook hamburger in a skillet, drain. Beat egg. Mix all ingredients together and pour into pie crust. Cover with foil and bake at 350 degrees for 1 hour. HAMBURGER PIE II 1 pound ground beef 1 egg 1/4 cup dry bread crumbs 1 teaspoons salt 1 teaspoon oregano 1 teaspoon basil 1 teaspoon marjoram leaves 1 teaspoon dry mustard 1/4 teaspoon cumin seeds 1/8 teaspoon garlic powder 1 1/2 cups potatoes, sliced 1 medium onion, sliced into rings 1 1/4 cups mushrooms 1 cup Cheddar cheese 1/2 cup Swiss cheese 2 tablespoons parsley Mix beef with egg, breadcrumbs, salt, herbs, mustard, cumin and garlic powder. Pat evenly into a 9-inch pie pan to make a crust. Fill crust with a layer of potatoes, onion and mushrooms, reserving some mushrooms to ring the pie. Cover with foil. Bake at 350 degrees for 1 hour or until potatoes are done. Remove from oven. Remove foil. Top with cheese and sprinkle with parsley. Return to oven just long enough to melt cheese. |
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CROCKPOT MACARONI AND CHEESE 12/03/07 2 cups elbow macaroni, cooked, drained and rinsed with hot water 2 tablespoons real bacon bits 1/4 cup finely chopped onion 1 (14.5-ounce) can stewed tomatoes, undrained 1 1/2 cups (6-ounces) shredded mild Cheddar cheese 1 (10-ounce) can condensed cream of mushroom or cream of celery soup In a crockpot, combine the cooked macaroni, bacon bits, onion, undrained stewed tomatoes and cheese. Pour soup over top. Mix well to combine. Cover and cook on LOW for 6-8 hours. Mix well before serving. |
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CAJUN SPICED PECANS (crockpot recipe) 12/05/07 1 pound pecan halves 1/4 cup melted butter 1 tablespoon chili powder 1 teaspoon salt 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon ground cayenne pepper Combine all ingredients in the crockpot. Cover and cook on HIGH for 15 minutes. Turn pot to LOW and continue to cook, uncovered, stirring occasionally for 2 hours. Transfer nuts to a baking sheet and cool completely. |
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CHERRY PIE SALAD 12/18/07 2 small boxes cherry Jello 2 cups water, boiling 1 (21-ounce) can cherry pie filling 12 ounces whipped cream cheese 1 cup chopped walnuts 1 pint Michigan cherries, pitted Spray an oblong baking dish with Pam. Set aside. In a saucepan, combine the Jello and boiling water until dissolved. Let cool slightly and stir in the cherry pie filling. Pour into prepared dish. Chill until set. Whip the cream cheese and spread on top of the Jello. Sprinkle with walnuts and garnish with pitted cherries. Cut into squares. Yields 8 servings. |
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BAKED SWEET POTATO WEDGES (from the American Cancer Society) 01/25/08 Cooking spray 4 large sweet potatoes, scrubbed, eyes removed, cut length-wise into 3/4-inch wedges 1 teaspoon paprika 1 tablespoon brown sugar 1 teaspoon garlic salt 1 teaspoon cinnamon dash of cayenne pepper (optional) Preheat oven to 400 degrees. Lightly spray a non-stick baking dish or cast-iron skillet with cooking spray. Put all the spices, garlic salt and brown sugar in a bowl. Spray potato wedges with a little cooking spray and toss together with the spice/sugar mixture. Place potatoes in a single layer in the baking dish. Bake 20 minutes. Turn over and bake an additional 20 minutes. Yields 8 servings. 125 caloris per serving and 0 grams of fat. (From the ACS cookbook "Celebrate! Healthy Entertaining For Any Occasion). |
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PARMESAN CHIVE POPCORN 01/14/08 2/3 cup popcorn 1/3 cup butter 1/2 cup fresh chives 1 cup finely grated Parmesan cheese salt and pepper Pop the popcorn. Melt the butter. Grind the desired amount of pepper into the butter. Chop the chives and sprinkle on top of the popcorn along with the grated cheese. Drizzle the butter mixture over the popcorn, then salt to taste. |
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EGG FOO YUNG CASSEROLE 01/23/08 8 eggs, beaten 1 1/2 cups thinly sliced celery 1 (16-ounce) can bean sprouts, drained 1/2 cup nonfat dry milk powder 2 tablespoons chopped onion 1 tablespoon chopped parsley 1/2 teaspoon salt 1/8 teaspoon ground pepper MUSHROOM SAUCE: 2 1/2 tablespoons cornstarch 1 1/2 cups chicken broth, divided 1 tablespoon soy sauce 1 (4-ounce) can drained, sliced mushrooms 2 tablespoons sliced green onions Stir all the casserole ingredients until well blended. Pour into a greased 12x8x2-inch baking dish. Bake at 350 degrees for 30-35 minutes or until knife inserted in center comes out clean. To make the sauce: combine the cornstarch with 1/4 cup of the broth and set aside. Heat remianing broth to boiling in a saucepan. Gradually whisk in the broth/cornstarch mixture and soy sauce. Cook stirring until thickened and smooth. Add mushrooms and green onions. To serve: cut casserole into squares and top each serving with mushroom sauce. Yields 6 servings. |
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CHEDDAR -CHILE CHEESECAKE 01/17/08 1 1/2 tablespoons butter 1/4 cup fine breadcrumbs, toasted 1/4 cup Cheddar cheese, finely grated 6-ounces ham, thinly sliced 1 1/2 pounds cream cheese (at room temperature) 3/4 pound sharup Cheddar cheese, grated 1 cup cottage cheese 3/4 cup chopped scallions 4 eggs 3 tablespoons jalapeno pepper, minced 2 tablespoon milk 1 clove garlic, halved Heat oven to 325 degrees. Butter a 9-inch springform pan. Mix breadcrumbs and the 1/4 cup Cheddar cheese. Sprinkle mixutre into pan, turning pan to coat. Refrigerate. Dice about half the ham, reserving remaining slices. Mix diced ham and remaining ingredients in a blender or food processor until smooth. Pour slightly more than half of this filling into chilled prepared pan. Top with remaining ham slices in an even layer. Cover with remaining filling. Set pan on baking sheet. Bake for 1 hour, 15 minutes. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool to room temperature before serving. |
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CHEDDAR CHEESE POPCORN 01/14/08 2/3 cup popcorn 1/3 cup butter pepper 1 cup finely grated Cheddar, brick or Colby cheese (more if desired) salt to taste Pop the popcorn. Melt the butter. Grind desired amount of pepper into the butter. Stir. Layer the cheese into the popcorn. Pour butter mixture on top, then salt to taste. |
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LOWFAT CROCKPOT TURKEY BREAST 01/04/08 2 onions, chopped 3 stalks celery, chopped 1 pound baby carrots 1 tablespoon chopped garlic 4-6 pound thawed turkey breast, cut in half 1 teaspoon dried thyme leaves 1 can (14-ounce) low sodium chicken broth 1/2 cup white wine or water 1/2 teaspoon poultry seasoning 1/8 teaspoon pepper Spray a 3-4 quart crockpot with non-stick cooking spray. Place the onions, celery, carrots and garlic on the bottom of a slow cooker. Place the turkey breast halves on top of the vegetables. Combine the thyme, chicken broth, wine, poultry seasoning and pepper and pour over turkey. Cover crockpot and cook on LOW for 5-7 hours or until turkey is tender and meat thermometer registers 170 degrees F. Yields 8-10 servings. (This is a healthy one-dish meal). |
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MACARONI PIE 01/08/08 32-ounces elbow macaroni 3 eggs 3 cups milk 4 cups shredded Cheddar cheese 1/4 teaspoon salt Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add macaroni and cook 8-10 minutes or until al dente. Drain. In a bowl, beat the eggs and milk together and set aside. Pour half of the cooked macaroni into a 9x13-inch baking dish. Cover with half the cheese. Pour remaining macaroni on top of cheese, leaving a little room at the top. Cover with remaining cheese. Pour egg/milk mixture over the top. Sprinkle with salt. Bake in preheated oven for an hour or until a knife inserted in the center comes out clean. Yields 8 servings. |
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PAYDAY CAKE (tastes like a Payday candy bar) 01/08/08 CAKE: 1 (18.25-ounce) box yellow cake mix 1/3 cup margarine 1 egg 3 cups mini-marshmallows (to spread after the cake has baked) 1rst TOPPING: 2/3 cup corn syru 1/4 cup margarine 1 (12-ounce) package peanut butter chips 2 teaspoons vanilla extract 2nd TOPPING: 2 cups Rice Krispies cereal 2 cups salted peanuts Mix all cake ingredients, except the marshmallows, together and bake in an ungreased 9x13-inch pan for 12-18 minutes at 350 degrees. When baked and while still hot, put marshmallows on top. Heat the 1rst topping ingredients in a pan over medium heat, stirring constantly. Pour over top of cake. Sprinkle the cereal over the top, then the 2 cups of peanuts on top. |
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SORGHUM BAKED BEANS 01/10/08 2 cups cooked navy or great northern beans (or use canned beans and drain) 5 slices bacon 1 onion, chopped 3 tablespoons catsup 1 teaspoon prepared mustard 1/2 cup sorghum molasses 1/4 cup water Preheat oven to 350 degrees. Fry bacon until done, but not crisp. Cut into small pieces. Finely chop onion. Place bacon, onion and remaining ingredients into a medium casserole. Stir well to mix. Cover and bake in preheated 350 degree oven for 20 minutes. After 20 minutes, reduce heat to 250 degrees and cook two hours. Yields 4 servings. |
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CHEESY CHICKEN CRUNCHERS (from 3-a-day.org) 01/11/08 1 cup all-purpose flour salt pepper 4 egg whites 1/2 cup 2% reduced fat milk 1 1/2 cups cornflakes 1 cup (4-ounces) reduced fat, shredded Cheddar cheese 6 chicken breast filets, cut into strips non-sticking cooking spray Preheat oven to 375 degrees. Set up three bowls with the following: 1)flour mixed with a pinch of salt and pepper. 2) egg-wash made by beating egg whites and milk together. 3) cornflakes mixed with cheese. Coat a 13x9-inch baking pan with non-stick cooking spray. Dip chicken strips in flour, then into the egg-wash, the roll in the cheesy-flakes mixture, coating the entire piece of chicken. Place in baking pan. (Discard unused cornflake mixture and milk mixture). Bake for 25 minutes, turning halfway through cooking time to ensure even browning. Serve with ketchup or barbeque sauce. Yields 6 servings. |
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BANDITO CHICKEN WINGS 01/22/08 12 whole chicken wings 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 cup butter or margarine, divided 2 tablespoons cooking oil 1/2 cup taco sauce 1/4 cup barbeque sauce 1/4 cup French salad dressing 1 teaspoon Worcestershire sauce 1/8 teaspoon hot pepper sauce Cut chicken wings into three sections; discard wing tips. Sprinkle with salt and pepper. In a skillet over medium heat, combine 2 tablespoons butter and the oil. Fry chicken until brown, about 608 minutes on each side. Place in a greased 13x9-inch baking dish. In a saucepan, combine the taco sauce, barbecue sauce, French dressing, Worcestershire sauce, hot pepper sauce and the remaining butter. Cook and stir over medium heat until butter is melted and sauce is blended. Pour 1/2 cup over the chicken wings. Bake, uncovered, at 300 degrees for 15-20 minutes or until chicken juices run clear. Serve with remaining sauce. Yields 8 servings. |
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BASIC DOUGHNUTS 01/02/08 1 cup granulated sugar 3 1/2 teaspoons baking powder 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 4 cups all-purpose flour 2 eggs 1 cup whole milk 3 tablespoons melted butter Fat for deep-fat frying Sift together the sugar, baking powder, cinnamon, nutmeg, salt and flour. Beat the eggs thorougly, then stir into the dry ingredients. Add the milk and melted butter, blending well. Roll dough about 1/2-inch thick on a floured board then cut with a round doughnut cutter. Heat fat to 375 degrees and fry several doughnuts at a time until nicely browned. Drain on paper towels. Dust with granulated or confectioners' sugar. Yields 24 doughnuts. |
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DIPPING SAUCES FOR BREADSTICKS 01/15/08 BUTTER DIPPING SAUCE: 1/2 cup butter or margarine 1/4 teaspoon garlic powder Combine ingredients in a saucepan. Stir over medium heat until butter is melted and ingredients are combined. Serve warm. TOMATO GARLIC PIZZA SAUCE FOR DIPPING 10 1/2-ounce can tomato sauce 1/4 teaspoon oregano 1/8 teaspoon thyme 1/8 teaspoon basil 1/2 teaspoon garlic salt 1 tablespoon olive oil Blend ingredients in a saucepan and heat. Serve warm. CHEESE DIPPING SAUCE: 1/2 cup milk 2 teaspoons cornstarch 1/4 cup Cheese Whiz 2 teaspoons jalapeno juice (from canned jalapenos) Combine cornstarch and milk in a small bowl until cornstarch has dissolved. Add Cheese Whiz to the mixture and stir well to combine. Place bowl in microwave and cook on HIGH for 1 minute. Remove bowl and stir until smooth. Add the jalapeno pepper juice and stir. Yields 1/2 cup. |
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BAKED HUSH PUPPIES 01/28/08 1/2 cup yellow cornmeal 1/2 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoons sugar 1/8 teaspoon red pepper 1 egg, beaten 1/3 cup skim evaporated milk 1/4 cup thinly sliced green onions 2 tablespoons vegetable oil vegetable cooking spray Preheat oven to 425 degrees. Combine the first 6 ingredients in a medium bowl. Make a well in the center of the mixture. Combine the egg, milk, green onions and oil. Add to the dry ingredients, stirring just until moistened. Spoon about 1 tablespoon batter into miniature (1 1/2-inch) muffin pans coated wih cooking spray. Bake a 15-20 minutes or until lightly browned. Remove from pans immediately. Yields 1 1/2 dozen. 51 calories per hush puppy. |
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PARMESAN-BAKE SALMON (from the new Psi Iota Xi Tasters Party cookbook) 02/20/08 1/4 cup Kraft Mayo real mayonnaise 2 tablespoons Kraft 100% grated Parmesan cheese 1/8 teaspoon ground red pepper (cayenne) 4 salmon fillets (1 pound), skin removed 10 Ritz crackers, crushed (about 1/2 cup crumbs) Preheat oven to 400 degrees. Mix mayonnaise, cheese and pepper until well blended, then set aside. Place salmon on foil-lined shallow baking pan. Drizzle evernly with lemon juice. Top with mayonnaise/cheese mixture, spreading evenly to cover salmon. Sprinkle with cracker crumbs. Bake 12-15 minutes or until salmon flakes easily with fork. Makes 4 servings. |
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OAT CRUSTED FISH 02/18/08 vegetable oil for frying 1 egg, beaten 1/3 cup milk 4 (6-ounce) cod fillets 2 tablespoons all-purpose flour for coating 2 cups quick-cooking oats for coating salt and pepper to taste Warm oil in a large skillet over medium-high heat. In a bowl, whisk together the egg and milk. Coat the fish fillets with flour, shake off excess. Then, dip the fillets in the egg/milk mixture, allow excess to drip off. Then coat cod with the oats. Place the fish, one at a time, in hot oil. Fry about 2 1/2 minutes, then turn over and fry another 2 1/2 minutes more. Remove to paper towels to drain. Season with salt and pepper. Yields 2 servings. |
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CINNABON ROLLS AND FROSTING (from the Mobel Relay for Life Cookbook) 02/13/08 1/4 cup warm water 1 tablespoon sugar 1/4 cup margarine, melted 1/2 teaspoon salt 1 package dry yeast 1/2 box vanilla pudding mix 1 egg 3 cups flour CREAM CHEESE FROSTING: 4-ounces cream cheese 1/2 teaspoon vanilla 1 1/2 teaspoons milk 1/4 cup margarine 1 1/2 cups confectioners' sugar In a large bowl combine the water, yeast and sugar. Stir until dissolved. Set aside. In a large bowl, prepare pudding mix according to package directions, using the 1 cup of milk and the 1/2 package of pudding mix. Add the 1/4 cup margarine, egg and salt. Mix well. Add yeast mixture and blend. Gradually add the flour, knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again. Roll out on floured board to 17x10-inch size. Spread 1/2 cup soft butter over surface of dough. In a bowl, mix 1 cup brown sguar and 2 teaspoons cinnamon. Sprinkle over dough. Roll dough up very tightly. With a knife, put a notch every 2-inches. Cut with a thread or knife (for 10 rolls). Place slices on a lightly greased cookie sheet, 2-inches apart. With your hand, lightly press down on each roll. Cover and let rise until double again. Bake at 350 degrees 15-20 minutes. Remove when they start to turn golden. Do not overbake. Frost with cream cheese frosting: Mix all frosting ingredients together until smooth. Yields 10 very large rolls. |
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PISTACHIO LOVE DESSERT 02/07/08 LAYER 1: 1 cup all-purpose flour 1 tablespoon granulated sugar 1 stick butter or margarine, melted 1/2 cup crushed walnuts LAYER 2: 8-ounces softened cream cheese 1 cup confectioners' sugar 1 (9-ounce) container Cool Whip, thawed and divided LAYER 3: 2 (3-ounce) boxes instant pistachio pudding 3 cups cold milk LAYER 1: Mix the flour, sugar, melted butter and crushed walnuts together. Spread into the bottom of a 9x13-inch baking dish. Bake at 350 degrees for 10 minutes, then cool. LAYER 2: Mix the cream cheese, confectioners' sugar and half the Cool Whip in one bowl. (Reserve the other half for topping). In a separate bowl, mix the milk and pudding mixes until blended. LAYER 3: On the cooled crust, layer the cream cheese mixture. Next, spread the pudding mixture over cream cheese layer. Use the remaining Cool Whip to spread over the top of the dessert. |
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RIBLEY SOUP 02/05/08 2 quarts chicken broth 1 cup diced cooked chicken 1 1/4 cups flour 1/2 teaspoon salt 1 egg Mix flour and salt with beaten egg using a fork. Then rub with hands, letting little bits fall into boiling broth. Add cooked chicken and cook a few minutes until heated through. |
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MICROWAVE CHEESY CRAB DIP 02/01/08 1 pound Velveeta Pasteurized cheese, cut up 1 (6.5-ounce) can crabmeat, drained and flakes 1/2 green onion slices 1/2 cup chopped red bell pepper 1/2 cup sour cream 1/8 teaspoon ground red cayenne pepper Mix Velveeta, crabmeat, onions and bell peppers in a large microwavable bowl. Microwave on "high" 5 minutes or until completely melted. Stir in sour cream and cayenne. Serve hot with crackers, assorted vegetables and corn chips. |
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LUCKY CHARMS BARS 03/14/08 3 tablespoons butter or margarine 25 large marshmallows or 3 1/2 cups miniature marshmallows 5 cups Lucky Charms cereal Grease an 8 or 9-inch x 2-inch square pan. Place the butter and marshmallows in a large microwave-safe bowl. Microwave, uncovered, on HIGH for 1 minute and 30 seconds to 3 minutes, stirring after 1 minute until mixture is melted and smooth when stirred. Stir in cereal and mix with wooden spoon until well coated. Press mixture into prepared pan, cool. Cut into 2-inch sqaure bars. Yields 16 bars. |
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CRISPY OVEN-FRIED FISH 02/29/08 2 pounds fish filets 1/4 cup milk 1 egg, beaten 1 cup corn flake crumbs 1/4 teaspoon thyme 1/4 cup Parmesan cheese 1/3 cup butter, melted pasley fresh lemon wedges Preheat oven to 500 degrees. Mix egg and milk in shallow pan. Mix crumbs, thyme and cheese in another shallow pan. Dip filets in the egg-milk mixture, then roll in the crumb mixture. Lay filets side-by-side in a greased baking dish. Drizzle with melted butter. (Remaider of the crumbs may be sprinkled on top. Bake 12-15 minutes. Serve with parsley and lemon juice. Yields 4 servings. |
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SALMON AND PASTA PRIMAVERA 03/06/08 8-ounces uncooked linguine pasta 2 cups fresh sugar snap peas 2 tablespoons butter 1 pound fresh salmon fillet or 1 (15-ounce) can salmon 1 1/2 cups fresh mushrooms 3/4 cup chopped onion 1 cup chicken broth 3 tablespoons all-purpose flour 1/2 teaspoon salt 1 teaspoon dill weed 1/4 teaspoon thyme 1/4 cup dry white wine 1/4 cup heavy cream Cook pasta according to package directions, adding the sugar snap peas during the last 3-4 minutes. Drain. Bake the salmon, if fresh, flake and set aside. (Flake canned salmon). In a large skillet, melt butter, add mushrooms and onion. Saute for 3-4 minutes. Whisk together the broth, flour, salt and herbs. Add to skillet, then add the wine and cream. Gently stir in flaked salmon. Cook until heated through. Serve over pasta and snap peas. Yields 6 servings. |
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CORNED BEEF AND CABBAGE SOUP 03/07/08 2 tablespoons oil 1/2 pound deli-sliced corned beef, cut into strips 8-ounces green cabbage, diced (about 3 cups) 3 medium carrots, chopped into large chunks 1 medium onion, chopped 1 teaspoon caraway seed 1 large baking potato, peeled and cut into 1/2-inch pieces 1 (48-ounce) can chicken broth 2 cups apple juice 1/4 teaspoon black pepper In a pot, heat oil over medium heat. Add corned beef, stirring occasionally, about 3 minutes. Add cabbage, carrots, onion and caraway seeds. Cook, stirring occasionaly, 8-10 minutes. Add potato, broth, juice and black pepper. Bring to a boil. Reduce heat to low. Simmer until vegetables are tender, about 30 minutes. Yields 8 servings. |
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BUNNY PATCH DESSERT (from Kraft Foods) 03/11/08 1 (10.75-ounce) frozen pound cake, thawed, cut into 10 slices 1 (21-ounce) can pie filling, any flavor 1 (8-ounce) tub Cool Whip, thawed 1 cup coconut green food coloring assorted jelly beans and other Easter candies and decorations How to tint the coconut a pale green: Place the 1 cup coconut in a plastic bag. Dilute a few drops of the green food coloring with 1/2 teaspoon water. Add to coconut. Seal the bag and shake until coconut is evenly tinted. If you want a darker shade, add more of the diluted food coloring. Line the bottom of a 12x8-inch baking dish with cake slices. Top with the pie filling. Spread the Cool Whip over the top. Chill at least one hour or until ready to serve. Sprinkle the tinted coconut over the center of the whipped topping. Decorate with jelly beans, Easter candies and decorations. Cut into 16 pieces. Yields 16 servings. Store leftovers in the refrigerator. |
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STEAK AND GUINNESS PIE 03/12/08 1 pound round steak, cubed 1 tablespoon all-purpose flour salt and pepper to taste 1 teaspoon brown sugar 1 tablespoon raisins 5 medium onions, peeled and chopped 1 1/2 cups Guinness Stout (find at liquor stores) 8 slices bacon, chopped 3 ounces shortening fresh parsley, chopped Double crust pie pastry Cut the steak into bite-sized cubes. Roll into the mixture of flour, salt and pepper. Brown the steak cubes in the shortening with the bacon over medium heat in a heavy skillet for 8-10 minutes until golden brown. Place the steak cubes in a casserole dish to cool. In the remaining bacon and shortening drippings, saute the onions until golden and add to the meat cubes when browned. In a mixing bowl, combein the raisins and brown sugar with the Guinness. Let stand for 5 minutes so raisins can plump. Add the raisins and Guinness to the meat in the casserole dish. Cover dish tightly and simmer in a moderate oven at 325 degrees for 2 1/2 hours. Stir ocasionally and add a little more Guinness or water if the gravy gets to thick. Meanwhile, line a deep dish pie plate with half the prepared pie crust and pre-bake as directed. Add the beef mixture from the oven, to the baked pie crust. Cover with the remaining pie crust layer and bake at 325 degrees about 10 minutes or until top crust is done. Remove the pie from the oven to cool. Slice and serve the rich brown gravy with baked potatoes. Yields 4-6 servings. NOTE: You may substitue 3 tablespoons of honey for the brown sugar. Either ingredient takes the bitter taste out of the Guinness. |
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EASTER COOKIE PIZZA 03/12/04 1 (20-ounce) roll refrigerated sugar cookie dough, cut into 1/4-inch thick slices 1 cup (6-ounce package) semisweet chocolate pieces 1/2 cup creamy peanut butter 1 1/2 cups jelly beans, small gumdrops or chopped pastel cream mint kisses 2 tablespoons flaked coconut Press cookie dough slices into a greased 13-inch pizza pan. Bake in a 350 degree oven 15-20 minutesor until golden. Immediately sprinkle with the chocolate pieces. Drop peanut butter by spoonfuls on top of the chocolate pieces. Let stand 5 minutes. Gently spread the chocolate and peanut butter over the cookie crust. Sprinkle with candy and coconut. Yields 12 servings. |
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COCONUT CAKE AND CREAM CHEESE FROSTING 03/14/07 1 (18.5-ounce) package yellow cake mix 1 (3.5-ounce) package instant vanilla pudding mix 1 1/3 cups water 4 eggs 1/4 cup vegetable oil 2 cups flaked coconut 1 cup chopped walnuts FROSTING INGREDIENTS: 4 tablespoons butter, melted and divided 2 cups flaked coconut 2 teaspoons milk 1/2 teaspoon vanilla extract 1 (8-ounce) package cream cheese, softened 3 1/2 cups confectioners' sugar Preheat oven to 350 degrees. Grease a 9x13-inch pan. In a large bowl, combine the cake mix, pudding mix, water, eggs and oil. Blend for 4 minutes. Stir in 2 cups coconut and the chopped nuts. Pour into greased pan and bake at 350 degrees for 30 minutes or until done. Allow to cool. To make frosting: Melt 2 tablespoons of butter over low heat. Add 3/4 cup of the coconut and stir until browned. Drain on paper towel. Cream the other 2 tablespoons butter with cream cheese. Add the milk and powdered sugar. Add vanilla. Stir in remaining 1 1/4 cups coconut. Spread icing on cake and sprinkle with the browned coconut. Refrigerate leftovers. Yields 24 servings. |
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LUCKY MINT CHEESECAKE 03/03/08 1/2 cup semisweet chocolate chips 1 (14-ounce) can sweetened condensed milk, divided 1 teaspoon vanilla extract 1 (6-ounce) pre-packaged chocolate crumb pie crust 11-ounces cream cheese, softened 1/2 teaspoon mint extract several drops green food coloring 1 egg In a small saucepan, melt the chips with 1/3 cup of the sweetened condensed milk. Stir in the vanilla extract. Spread mixture on bottom of pie crust. In a large bowl, using an electric mixer, beat the cream cheese until fluffy. Gradually beat in the remaining sweetened condensed milk, mint extract and green food coloring. Add the egg and beat on low speed just until combined. Place pie crust on baking sheet. Place sheet on oven rack. Carefully pour the cream cheese mixture over chocolate layer in pie crust. Bake 25 minutes or until center is nearly set. Cool. Chill in refrigerator at least 3 hours. Store leftovers covered in the refrigerator. Yields 8 servings. |
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SEAFOOD PASTA SUPREME 03/05/08 1 (8-ounce) package vermicelli 4 tablespoons butter 4 tablespoons flour 1 cup chicken broth 1 cup heavy cream 1/3 cup shredded Gruyere or Swiss cheese 2 tablespoons sherry white pepper to taste 1/4 pound fresh mushrooms, quartered 2 tablespoons butter 1 1/2 pounds cooked shrimp 1/3 cup grated Parmesan cheese 1/2 cup slivered almonds, toasted Cook and drain vermicelli. Melt the 4 tablespoons butter in a large saucepan. Blend in the flour. Gradually add broth and cream. Cook over low heat, stirring until sauce thickens. Blend in the cheese, sherry and pepper. Stir until cheese melts. In a small skillet, saute the mushrooms in the 2 tablespoons of butter and add to sauce. Remove from heat. Stir in cooked shrimp and vermicelli. Tranfer to a casserole dish. Sprinkle with the Parmesan cheese and toasted almonds. Broil until lightly browned, about 6 minutes. Yields 4-6 servings. |
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MINT-CHOCOLATE PUDDING CAKE 03/13/08 1 package (2-layer size) yellow cake mix (without pudding) 1 (4-serving size) package Jello pistachio flavor instant pudding mix 4 eggs 1 cup water 1/4 cup oil 1/2 teaspoon peppermint extract 8 drops green food coloring 1 package (8 squares) Baker's semi-sweet baking chocolate, chopped 20 chocolate-covered thin mint candies Preheat oven to 350 degrees. Grease and flour a 13x9-inch baking pan. Place the cake mix, dry pudding mix, eggs, water, oil, extract and food coloring in large bowl of electric mixer. Beat on low speed just until blended. Beat on medium speed 4 minutes. Stir in chopped chocolate. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted in the center comes out clean and cake begins to pull away from the sides of the pan. (Do not overbake). Remove cake from oven. Place the mint candies in a single layer on top of the cake. Return to oven. Bake an additional 3 minutes or until candies begin to melt. Immediately spread melted candies evenly over cake cake to cover top. Cool completely. Yields 15 servings. |
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SCANDINAVIAN SALMON CHEDDAR PIE 02/26/08 3 large eggs 1/4 cup milk 2 tablespoons butter, melted 3 tablespoons chopped parsley, divided 2 tablespoons minced green onion 1 tablespoon, plus 1 teaspoon lemon juice, divided 1 teaspoon Worcestershire sauce 1/2 teaspoon dry mustard 2 cups (8-ounces) shredded Cheddar cheese 1/2 pound fresh cooked, flaked salmon or 1 (6 1/2-ounce) can salmon, drained and flaked 1 9-inch pie shell, baked and cooled For sauce: 3/4 cup dairy sour cream 1/4 cup finely chopped cucumber 1 teaspoon dill weed 1/8 teaspoon ground whie pepper Beat eggs in a large bowl. Add milk, melted butter, 2 tablespoons of the parsley, onion, 1 tablespoon of the lemon juice. Worcestershire sauce and mustard, mixing well. Fold in the cheese and salmon. Pour into colled pie shell. Bake at 425 degrees for 20-25 minutes or until just set and top is golden brown. Let stand 10 minutes before serving. For the sauce: Combine the sour cream, cucumber, remaining 1 tablespoon parsley, dill, and remaining 1 teaspoon lemon juice and white pepper. Mix well. Cut pie into 6 servings and put a dollop of the sour cream sauce on each slice. |
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RED WINE CAKE 2/26/08 1 cup butter 1 cup white sugar 4 eggs 1 teaspoon vanilla extract 1 (12-ounce) package semisweet chocolate chips 2 teaspoons baking powder 2 1/4 cups all-purpose flour 1/2 cup red wine 4 tablespoons unsweetened cocoa powder Preheat oven to 350 degrees. Grease a 9-inch cake pan. In a large bowl, mix butter, sugar and eggs until smooth and creamy. Add the vanilla and chocolate chips and mix well. In a small bowl, mix baking powder and flour, add to creamed mixture and blend well. Add red wine and mix well, but not for too long. Add the cocoa powder (you can add more cocoa powder for a deeper flavor to the cake) Bake in preheated oven 45 minutes to an hour or until cake tests done, when a toothpick inserted in center comes out clean. Let cool. Serve plain or with your favorite white frosting. Yields 8 servings. |
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SPINACH-ARTICHOKE CASSEROLE (from the 2006 Psi Iota Xi Taster Party cookbook) 02/27/08 2 packages frozen spinach 1 package frozen artichokes 1 8-ounce package cream cheese 4 tablespoons butter 2 tablespoons lemon juice 1/3 to 1/2 cup breadcrumbs Cook the spinach and artichokes as directed on packages, drain well. (If you can't find frozen artichokes, use canned, just drain them). Melt the butter and cream cheese together. Add the lemon juice and stir well. Place the artichokes in the bottom of a casserole dish. Combine the cream cheese mixture with the spinach and pour over artichokes. Top with breadcrumbs. Bake uncovered at 400 degrees until bubbly, about 30 minutes if baked immediately or 45 minutes to an hour if refrigerated first. |
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IRISH PUB STEW 02/28/08 1 1/2 pounds beef, cut into chunks 1/4 cup butter 1 can tomato soup 1 soup can water 4 carrots, cut into chunks 4 large potates, cut into chunks 2 stalks celery, cut into chunks 4 onions, cut into chunks 2 teaspoons salt 1 teaspoon black pepper 1/4 cup fresh parsley, chopped fine 1/4 cup good quality cooking sherry 2 bay leaves Heat oven to 300 degrees. In a heavy skillet brown the beef in the butter over medium-high heat. Add the soup and water, stirring well. Add the remaining ingredients and cook for about 5 minutes, stirring once. Transfer to a cast iron Dutch oven or ovenproof pot and bake, covered, for 5 hours, stirring occasionally. Remove from oven, remove bay leaves and serve with Irish soda bread and butter. Yields 4-6 servings. |
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HONEY GLAZED BABY CARROTS 03/19/08 2-3 cups small pre-packaged, peeled baby carrots 1/2 cup butter 1 tablespoon brown sugar 1 tablespoon honey 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg fresh minced parsley and/or chives In a medium skillet, melt butter. Add the brown sugar, honey, nutmeg and cinnamon. Mix together. Add carrots. Cover skillet and cook over medium-low heat for about 15 minutes, stirring occcasionally. (When finished, carrots should be firm, not mushy). Remove from skillet and sprinkle with fresh parsley and chives. |
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HONEY GLAZED BABY CARROTS 03/19/08 |
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EASTER EGG NESTS (with coconut) 03/18/08 1/2 cup shredded coconut 1/2 cup corn syrup 4 tablespoons butter 1/2 cup chopped nuts 3 tablespoons sugar 2 cups cornflakes few drops food coloring miniature jelly beans or other small Easter candies Place coconut in a jar. Add a few drops of food coloring. Cover jar and shake until coconut is evenly tinted. Set aside. Measure corn syrup, sugar and butter into a medium size saucepan. Bring syrup mixture to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring frequently. Remove from heat. Stir in cornflakes, nuts and tinted coconut. Stir until evenly coated. Drop by rounded measuring tablespoonfuls onto waxed paper or lightly greased baking sheets. With lightly buttered finers, shape portions to resemble nests, with indentation in the middle. Let stand in a cool place until firm. Fill nests with miniature jelly beans or chocolate eggs or gum drops. Yields about 24 nests. |
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"BIRD NESTS" 03/17/08 1 (12-ounce) package chocolate chips 1 (12-ounce) package butterscotch chips 1 large can chow mein noodles colored jelly beans and or peanuts for "eggs" Melt chocolate chips and butterscotch chips over low heat. Pour over chow mein noodles and stir to coat. Cover a cookie sheet with waxed paper. Place a large tablespoon of noodles on waxed paper. Form into a nest, putting a thumb imprint in the center. Place 2 colored jelly beans or peanuts in indentation for eggs. Refrigerate until firm. |
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FRENCH TOAST CASSEROLE WITH PRALINE TOPPING 03/20/08 1 (12-16-ounce) loaf French bread 8 eggs 2 cups half-and-half 1 cup whole milk 2 tablespoons granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg dash of salt Cut loaf of French bread into 1-inch slices. Arrange slices is a buttered 13x9-inch pan, cutting or breaking pieces to fit and squeezing in bits and pieces of bread, so there is barely any space between slices. Combine eggs, half-and-half, milk, sugar, vanilla extract, cinnamon, nutmeg and salt. Beat with a whisk until blended but not bubbly. Pour evenly over bread slices, spooning some mixture in between cracks. Cover and chill overnight. The next morning, prepare the Praline Topping: 1 cup butter, softened 1 cup brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg Combine all ingredients and spread over casserole. Bake in 350 degree oven, uncovered, for 40 minutes or until puffed and light brown. Serve with maple syrup or honey. |
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REESE'S DELIGHT DESSERT 03/21/08 1 large package brownies, already baked and cooled 2 small packages instant chocolate pudding, already made according to package directions 1 (12-ounce) carton Cool Whip, thawed 10 Reese's peanut butter cups, chopped or crumbled In a round clear bowl, layer 1/2 of the crumbled brownies, 1/2 the pudding, 1/2 the Cool Whip and 1/2 of the crumbled Reese's cups. Repeat layers one more time, ending with the Reeses' on top. Chill until ready to serve. |
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CREAMY EGG AND VEGETABLE BAKE 03/25/08 2 cups peeled, cubed potatoes 1/2 cup chopped onion 1 cup frozen mixed vegetables 1 1/4 cups skim milk 1 tablespoon cornstarch 2 teaspoons instant chicken bouillon granules 1/8 teaspoon pepper 1/2 cup shredded Cheddar cheese 1 teaspoon Dijon-style mustard 4 hard-cooked eggs, peeled and sliced small tomato, halved and sliced In a saucepan, cook the potatoes and onion, covered, i boiling salted water for 5 minutes. Add mixed vegetables and cook 5 minutes more or until tender; drain well. For the sauce, in a medium saucepan, stir together the milk, cornstarch, bouillon granules and pepper. Cook and stir until thickened and bubbly. Stir in cheese and mustard until cheese has melted. Spray an 8 x 1 1/2-inch round baking dish with Pam. Spread the vegetables in the bottom of the dish. Top with egg slices. Pour sauce overn all ingredients in the dish. Bake uncovered at 350 degrees for 20 minutes. Arrange tomato slices on top. Put back in oven and bake, uncovered, 5 minutes more or until heated through. Yields 4 servings. |
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RHUBARB BUTTER CRUNCH 03/26/08 3 cups fresh rhubarb, diced 1 cup granulated sugar 3 tablespoons flour 1 cup brown sugar 1 cup oatmeal 1 1/2 cups flour 1/2 cup butter 1/2 cup shortenng Combine rhubarb, granulated sugar and the 3 tablespoons flour. Place in a greased 6x10-inch baking dish. Combine the brown sugar, oatmeal and 1 1/2 cups of flour. Combine the butter and shortening and cut into the oatmeal mixture. Sprinkle over rhubarb in dish. Bake at 350 degrees for 40 minutes or until the crisp on top looks crunchy. Serve warm with ice cream. |
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AMISH MAPLE CREAM PIE 03/27/08 FILLING: 1 can sweetened condensed milk 2/3 cup maple syrup pinch salt TOPPING: 2 cups whipping cream 1/2 cup powdered sugar 2 teaspoons vanilla extract pinch salt chopped pecans Filling: Cook sweetened condensed milk, maple syrup and salt over low heat, stirring constantly until it bubble in the middle. Pour into a baked pie shell. Chill for 1 hour. Topping: Whip whipping cream, powdered sugar, vanilla extract and salt until thick. Pour on top of pie filling and sprinkle with topped pecans. |
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TACO CRESCENT BAKE 03/26/08 1 (8-ounce) tube crescent rolls 2 cups crushed corn chips, divided 1 1/2 pounds ground beef 1 (15-ounce) can tomato sauce 1 envelope dry taco seasoning mix 1 cup shredded Cheddar cheese Unroll crescent dough into a rectangle. Press onto bottom and 1-inch up the sides of a greased 9x13-inch baking dish. Seal seams and perforations. Sprinkle dough with 1 cup crushed chips, set aside. In a large skillet, cook the beef over medium heat until no longer pink. Drain. Stir in tomato sauce and taco seasoning mix. Spoon over chips and dough in dish. Sprinkle the remaining chips and the cheeese over the top. Bake at 350 degrees 25-30 minutes or until crust is lightly browned. Serve warm with sour cream and chopped green onions if desired. Yields 8 servings. |
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DEVILED EGGS WITH PASTA SALAD 03/24/08 9 hard-cooked eggs 2 tablespoons chopped chives 1 tablespoon prepared mustard 9 stuffed olives, minced mayonnaise 8-ounces spinach noodles, cooked and drained 4 scallions, trimmed and sliced 2 carrots, shredded 1 cup Italian salad dressing 6 plum tomatoes, thinly sliced Cut eggs in half. Remove yolks and place into a bowl. Reserve whites. Mash yolks and mix chives, mustard, olives and enough mayonnaise to make a thick, creamy mixture. Stuff yolk mixture into reserved egg whites. Chill 1 hour. In a separate bowl, mix cooked noodles, scallions, carrots and Italian dressing. Chill. When ready to serve, place a portion of the pasta salad on plates and top each with 3 stuffed egg halves. Garnish with sliced tomatoes. Yields 6 servings. |
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AMISH HAM LOAF 03/27/08 1 pound fresh ground pork 1 pound cured ground ham 1 cup bread crumbs 1 cup milk salt and pepper to taste Mix ingredients together and shape into a loaf. Place in loaf pan and bake at 350 degrees for 1 1/2 to 2 hours. At the end of 1 hour, pour sauce over the ham loaf and return to oven to finish baking. SAUCE: 3/4 cup brown sugar 1 teaspoon dry mustard 1/2 cup water 1/2 cup cider vinegar Mix all ingredients and bring to a boil before pouring over ham loaf. |
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APRICOT-GLAZED ROASTED ASPARAGUS 03/24/08 1 pound fresh asparagus spears, trimmed cooking spray 2 tablesppons apricot preserves 1 tablespoon low-sodium soy sauce 1/4 teaspoon minced garlic 1/8 teaspoon salt Preheat oven to 400 degrees. Place asparagus spears on a foil-lined jellyroll pan that's been sprayed with cooking spray. Combine the preserves, soy sauce, garlic and salt. Pour mixture over asparagus. Toss well to coat. Bake for 10 minutes or until asparagus si crisp-tender. Serve immediately. Yields 4 generous servings. |
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CARAMEL APPLE SALAD (from the OFS Brands Make-A-Wish Cookbook) 03/31/08 4-5 apples 1 (8-ounce) can diced pineapple 1 box sugar-free butterscotch instant pudding 1 carton fat-free Cool Whip Cut up the apples and put in a bowl. Dump can of pineapple and box of pudding mix into apples. Add Cool Whip. Mix and chill. Yields 8 servings. For Weight Watchers: 2 points each. |
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BLACK WALNUT BUTTERSCOTCH CAKE 04/16/08 1 (18.25-ounce) box yellow cake mix 1 (21-ounce) can butterscotch pudding 2 eggs 1 cup chopped black walnuts Combine cake mix, eggs and pudding, mixing well. Beat on medium speed for 2 minutes. Pour into a greased and floured 13x9-inch pan. Spread butterscotch bits evenly over the top of batter, then spread the black walnuts over top. Bake at 350 degrees for 30-40 minutes or until wooden pick inserted in the middle comes out clean. |
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CHICKEN AND ASPARAGUS FETTUCCINE 04/16/08 12-ounces dry fettuccinin pasta 2 cups 1-inch pieces fresh asparagus 1/2 cup butter 2 cups half-and-half cream 1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper 1 pinch cayenne pepper 3/4 cup grated Parmesan cheese 1/2-pound cooked chicken breasts, cut into bite-size pieces Bring a large pot of lightly salted water to a boil. Add pasta and cook 8-10 minutes, or until al dente. Add the asparagus pieces the last 3 to 5 minutes of cooking. Drain and transfer to a large bowl. In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper and cayenne pepper. Stir in Parmesan cheese and chicken. Heat through. Pour sauce over pasta and asparagu |