1 can (16 ounces) kidney beans, rinsed and drained
2 tablespoons butter
Place potatoes in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 20-25 minutes or until tender, stirring once.
Meanwhile, in a Dutch oven, cook the beef, celery, onion, green pepper, garlic and jalapeno over medium heat until meat is no longer pink and vegetables are tender; drain.
Stir in the broth, tomatoes, chili powder, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the potatoes, beans and butter; heat through.
PAULA DEEN'S SIMPLE SOUTHERN HAM AND BEANS SOUP
1 tablespoon olive oil
1 tablespoon butter, plus more for topping
1 small onion, chopped fine
2 garlic cloves, chopped fine
1 1/2 cups leftover ham, diced
2 teaspoons fresh thyme leaves
2 (15-ounce) cans white beans, drained and rinsed
4 cups low sodium chicken broth (or homemade)
1 bay leaf
4 cups fresh collard greens, cut into thin ribbons (can substitute one can of cooked collard greens)
Kosher salt and freshly ground pepper
8 tablespoons butter for garnish
In a heavy bottomed soup pot over medium heat, cook onion, garlic, ham, and thyme in oil and butter, stirring occasionally, until onion is softened, about 4 minutes.
Add beans, broth, bay leaf, collards, salt and pepper (to taste) and simmer, uncovered, stirring occasionally, 20 minutes, so the flavors can develop. Remove bay leaves before serving. Serve in soup bowls and garnish with a tablespoon of butter on top.
WHEN CAKE IS DONE POUR WARM GLAZE OVER TOP OF CAKE
CORN AND BLACK BEAN SALAD
1/4 cup balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon white sugar
1/2 teaspoon ground black pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
3 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can sweet corn, drained
In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight
WEDNESDAY SEPTEMBER 12
HOW TO FREEZE OKRA
TO 1-1/2 LB OF OKRA
WASH AND CUT OFF STEMS AND MAKE SURE YOU DON'T OPEN POD
BLANCHE SMALL PODS FOR 3 MINUTES
LARGE PODS 4 MINUTES
COOL IN ICE WATER AND DRAIN
SPREAD OUT TO DRY
LEAVE WHOLE OR CUT CROSSWISE
PACK IN PLASTIC FREEZER BAGS AND FREEZE
RUM SAUCE FOR BREAD PUDDING
1/4 CUP MELTED OLEO
1 CUP BROWN SUGAR
1 TBP COLD WATER
2 TBP RUM, BRANDY, OR VANILLA
COMBINE , MIX WELL, AND BRING TO BOIL
MAKE SURE SUGAR IS DISSOLVED
BERRY PIE ALICE
CRUST FOR A 2 CRUST PIE
2 CUPS ANY TYPE OF BERRIES
1 1/4 CUP SPLENDA
1/2 CUP FLOUR OR 1/3 CUP CORN STARCH
1/4 TSP SALT
COMBINE BERRIES WITH FLOUR OR CORN STARCH AND SALT
TOSS TO MIX WELL
PLACE IN PIE CRUST
SLICE SOME BUTTER OVER TOP
SPRINKLE 1/2 TSP VANILLA OVER TOP
TOP WITH OTHER CRUST AND CRIMP EDGES AND CUT SLITS
BAKE 375 FOR 40 MINUTES TILL GOLDEN BROWN
ALMOND PLUM KUCHEN
1-1/2 cups flour
3/4 cup packed brown sugar
1/2 cup ground almonds
1 tablespoon grated orange peel
3/4 cup cold butter
FILLING:
3 eggs
3/4 cup sugar
1/2 cup flour
1/2 cup ground almonds
1 tablespoon grated orange peel
1/2 teaspoon baking powder
7 to 8 cups quartered fresh plums
TOPPING:
1/4 cup sugar
1/4 cup flour
1/4 cup butter, softened
1/2 cup sliced almonds
In a large bowl, combine the first four ingredients; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking dish. Bake at 375 for 15 minutes.
Meanwhile, in a large bowl, beat eggs and sugar until thick and lemon-colored, about 5 minutes. Stir in flour, almonds, orange peel and baking powder. Arrange plums over crust; pour egg mixture over plums.
Combine the first three topping ingredients; sprinkle over filling. Top with almonds. Bake for 40-45 minutes or until golden brown.
MIXED FRUIT COBBLER
4 medium ripe apricots, peeled and sliced
2 large ripe nectarines, peeled and sliced
2 large ripe peaches, peeled and sliced
2/3 cup sugar, divided
2 tablespoons cornstarch
1 tablespoon cold butter, cut into small pieces
1 cup flour
1/2 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup milk
1/4 cup canola oil
In a large bowl, combine the fruit, 1/3 cup sugar and cornstarch. Spoon into a greased 8-in. square baking dish. Dot with butter.
In another bowl, combine the flour, cornmeal, baking powder, cinnamon, salt and remaining sugar. Stir in milk and oil just until moistened. Spread over fruit mixture.
Bake at 375° for 35-40 minutes or until bubbly and top is golden brown. Serve warm
TUESDAY SEPTEMBER 11
VIRGINIA OREA PUMPKIN COOKIE BALLS FOOD AND FAMILY
6 OZ CREAM CHEESE SOFTENED
1 PKG OREO PEANUT BUTTER COOKIES CRUSHED
2 PKG (6 SQUARES) BAKERS WHITE CHOCOLATE
1 CUP ORANGE COLORED SUGAR
10 PRETZEL STICKS EACH BROKE INTO 4 PIECES
COMBINE CREAM CHEESE AND COOKIE CRUMBS TILL WELL BLENDED
SHAPE INTO 40 BALLS ABOUT 1 INCH IN SIZE
DIP BALLS IN MELTED CHOCOLATE
ROLL IN SUGAR TO COAT
PLACE IN A SINGLE LAYER ON WAXED PAPER
TAKE 1 PRTETZEL PIECES ON PUT ON TOP OF EACH BALL
REFRIGERATE FOR 1 HOUR
VIRGINIA PUMPKIN STREUDEL LOAF PAULA DEEN
1 CUP SOFT BUTTER
1 CUP SUGAR
1 CUP FIRMLY PACKED BROWN SUGAR
1 TSP VANILLA
4 LARGE EGGS
1 CAN PUMPKIN 15 OZ.
2 CUPS FLOUR
1 1/2 TSP BAKING POWDER
1 1/2 TSP BAKING SODA
1 TSP CINNAMON
3/4 TSP SALT
3/4 CUP BUTTERMILK
SPRAY A 6X3 LOAF PAN
COMBINE BUTTER, SUGAR, BROWN SUGAR, AND VANILLA AND MIX WELL
BEAT TOGETHER THE EGGS AND PUMPKIN
COMBINE DRY INGREDIENTS AND SIFT TOGETHER
COMBINE EGG MIXTURE WITH BUTTER MIXTURE
ALTERNATE BUTTERMILK WITH DRY INGREDIENTS INTO MIXTURE
SPOON BATTER INTO THE PREPARED LOAF PAN
STREUDEL:
1/4 CUP COOKING OATS
1/4 CUP FLOUR
1/4 CUP BROWN SUGAR
1 TSP CINNAMON
1/4 CUP BUTTER
COMBINE OATS, FLOUR, BROWN SUGAR, AND CINNAMON
CUT BUTTER INTO MIXTURE TO MAKE CRUMBLY
SPRINKLE ON TOP OFM BATTER
BAKE 350 FOR 30 MINUTES
MAKES 5 (6 INCH LOAFS)
TOMATO JUICE
2 gal chopped tomatoes
2 C diced onion
1/2 tsp canning salt
1/2 Tbp sugar
Place all in a stock pot and cook until tender. Run through food mill, pour into jars and process can at 10# for 15 minutes.
Since we started using this recipe, we have done it no other way. So simple and soooooooooo good.
"RED HEN" SAUCE
1 lg bunch of celery
6 lg onions
1/3 C fresh chopped garlic
1 C fresh chopped parsley
1 qt green peppers
4 t Italian seasoning
8 qt tomatoes
1 C fresh chopped cilantro
1/2 C sugar
1/2 C brown sugar
1 t each of onion salt and garlic salt placed in a 1/3 c measuring cup to which pickling salt is added to fill 1/3 cup
1 t fresh chopped oregano
2 t Italian seasoning
3 12 oz cans tomato paste
Coarsely chop and simmer first 8 ingredients in a stock pot until tender. Run through a blender or food mill. Add tomato paste, sugars and remaining
ingredients. Simmer and cook down until thick, about 2 hours. Stir often. Ladle into jars and process for 5 minutes at 5#.
This works great for spaghetti sauce, meat loaf, swiss steak ...
V-8 JUICE
3 stalks celery
2 small beets
2 Cups spinach
1/2 clove garlic
1 green or red bell pepper
1/4 onion
6 carrots
4 large tomatoes
1/4 head cabbage
Place all in stock pot and cook until tender. Run through food mill, pour into jars and process for 15 minutes at 10#.
It’s been a few years since I made this but it was good!
MONDAY SEPTEMBER 10
CORN AND POTATO CHOWDER
1 small onion chopped
2 carrots diced
2 tablespoons butter
3 (14 ounce) cans ready-to-serve chicken broth
4 large potatoes peeled and diced
3 (14 3/4 ounce) cans cream-style corn
2 cups heavy cream
1 teaspoon black pepper
1 teaspoon sugar
In a soup pot, sauté the onion and carrots in the butter over medium heat for 5 to 6 minutes, or until tender.
Add the chicken broth and potatoes. Bring to a boil and cook for 12 to 15 minutes, or until the potatoes are fork-tender.
Add the remaining ingredients, and cook for 8 to 10 minutes, or until heated through.
NORMAS SLOPPY JOE
1 LB. HAMBURGER
COOK HAMBURGER AND DRAIN
ADD 1/4 CUP ONION AND 1/4 CUP CHOPPED GREEN PEPPERS
ADD 1/2 TSP CELERY SEED
1/2 TSP DRY MUSTARD
1/2 TSP GARLIC
1 SMALL TOMATO SAUCE
1 SMALL TOMATO PASTE
1 TSP VINEGAR
1/4 CUP BROWN SUGAR
2 TSP CHILI POWDER
ALLOW TO COOK AND SIMMER
UNSLOPPY JOES
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 1/2 tablespoons chili powder
1 tablespoon tomato paste
1 tablespoon distilled white vinegar
1 teaspoon ground black pepper
1 (15 ounce) can kidney beans, drained and rinsed
8 kaiser rolls
Heat olive oil in a large skillet over medium heat. Add onion, celery, carrot, green pepper, and garlic: saute until tender. Stir in tomatoes, chili powder, tomato paste, vinegar, and pepper. Cover, reduce heat, and simmer 10 minutes.
Stir in kidney beans, and cook an additional 5 minutes.
Cut a 1/4 inch slice off the top of each kaiser roll; set aside. Hollow out the center of each roll, leaving about 1/2 inch thick shells; reserve the inside of rolls for other uses.
Spoon bean mixture evenly into rolls and replace tops. Serve immediately.
PAULA DEEN POUND CAKE WITH CREAM CHEESE
Nonstick baking spray with flour
1 1/2 cups (3 sticks) butter, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
1/2 teaspoon almond extract
3 cups flour
1/2 teaspoon baking powder
6 large eggs
Grilled Plums:
Nonstick, nonflammable cooking spray
12 ripe plums, pitted and thickly sliced
1/2 cup (1 stick) butter, melted
Honey, for serving
Fresh mint, for garnish
For the cake: Preheat the oven to 325 degrees F. Spray a 10-inch fluted tube pan or Bundt pan with nonstick baking spray with flour .
In a large bowl, beat the butter and cream cheese at medium-high speed with a mixer until creamy. Add the sugar, beating until fluffy. Beat in the extract.
In a medium bowl, combine the flour and baking powder. Add 1/3 of the flour mixture to the butter mixture, beating until just combined. Add 2 eggs, beating until just combined. Repeat the procedure twice with the remaining flour mixture and eggs. Spoon the batter into the prepared pan.
Bake until a wooden pick inserted in the center comes out clean, 1 hour and 10 minutes. Cover the cake with aluminum foil to prevent excess browning during last 10 minutes of baking, if necessary. Let cool in the pan for 10 minutes. Remove from the pan, and cool completely on a wire rack.
For the plums: Spray the grill rack with nonstick, nonflammable cooking spray. Preheat the grill to medium heat.
Brush the plum slices evenly with the melted butter. Grill the plums until just softened, 2 minutes per side.
Slice the cake and serve with grilled plums. Drizzle with honey and garnish with mint, if desired.
FRIDAY SEPTEMBER 7
AMISH SHOOFLY PIE
1 refrigerated pie crust
1 cup flour
2/3 cup packed brown sugar
1 tablespoon butter
1/4 teaspoon salt
1 egg
1 cup molasses
3/4 cup cold water
1/4 cup hot water
1 teaspoon baking soda
Preheat oven to 350 . Place pie crust in a shallow 9-inch pie plate and flute the edges.
In a large bowl, combine flour, brown sugar, butter, and salt; mix well and reserve 1 cup mixture.
In a medium bowl, combine egg, molasses, and cold water; mix gently and set aside.
In a small bowl, mix hot water and baking soda and stir into molasses mixture. Stir molasses mixture into flour mixture and pour into pie shell. Top with reserved flour mixture.
Bake 35 to 40 minutes. Pie will firm up as it cools. Cool completely before cutting.
Preheat oven to 350 . Coat a 12-cup Bundt pan with cooking spray.
In a medium bowl, combine bacon, Parmesan cheese, and onion; set aside.
Cut each biscuit into quarters. Dip one-third of biscuit pieces into melted butter, and place in prepared Bundt pan. Sprinkle with half of bacon mixture. Repeat layers with remaining biscuit pieces and bacon mixture, ending with biscuit pieces.
Bake 40 minutes, or until golden. Cool in pan 10 minutes; invert onto a serving platter, and serve bread immediately.
CINNAMON APPLE DUMPLINGS
1/4 cup butter
1/4 cup sugar
1/4 cup water
1 (8-ounce) package refrigerated crescent rolls
1 1/3 cups apple pie filling
1/4 cup packed brown sugar
2 tablespoons flour
1/4 teaspoon cinnamon
1/2 cup chopped pecans, toasted
Melt butter in a 9x13-inch baking dish; set aside.
Cook sugar and 1/4 cup water in a saucepan over medium heat until sugar melts; set aside.
Preheat the oven to 350 degrees. Roll crescent roll dough into a 10-inch by 14-inch rectangle.
Combine apples, brown sugar, and remaining 3 ingredients. Spread over dough to within 1/2-inch of edges. Starting with short end, roll dough up, jellyroll fashion, pressing seam to seal; cut into 16 (3/4-inch-thick) slices, and place in baking dish. Pour sugar mixture carefully over dumplings. Bake 35 to 40 minutes or until golden
HOT FUDGE BROWNIES
1 cup flour
3/4 cup sugar
1/4 cup plus 2 tablespoons unsweetened cocoa, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
3/4 cup chopped walnuts
3/4 cup packed brown sugar
1 3/4 cups hot water
1 quart vanilla ice cream
Preheat oven to 350. Coat an 8-inch square baking pan with cooking spray.]
In a large bowl, combine flour, sugar, 2 tablespoons cocoa, the baking powder, and salt. Add milk, oil and vanilla; mix with a spoon until smooth. Stir in walnuts and pour batter into baking pan.
In a small bowl, combine brown sugar and remaining 1/4 cup cocoa; sprinkle evenly over batter. Pour hot water over brown sugar and cocoa.
Bake 35 to 40 minutes, or until top is cracked and brownies are just firm to the touch. Remove from oven and let cool 15 minutes.
Cut into squares and place on individual serving plates. Top each with a scoop of ice cream and fudge sauce from bottom of pan. Serve immediately
PINEAPPLE PUDDING CAKE
1 package (9 ounces) yellow cake mix
1-1/2 cups cold milk
1 package (1 ounce) instant vanilla pudding mix
1 package (8 ounces) cream cheese
1 can (20 ounces) unsweetened crushed pineapple, well drained
Prepare cake mix batter according to package directions; pour into a 13-in. x 9-in. baking pan coated with cooking spray.
Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving.
TOMATO GARLIC PIE
2 medium tomatoes, chopped
2 chicken bouillon cubes
1 (16-ounce) container sour cream
3 eggs
1/2 cup grated Parmesan cheese, divided
1 frozen 9-inch deep-dish pie shell, thawed
1/4 cup Italian-flavored bread crumbs
2 garlic cloves, minced
Preheat oven to 350
In a small saucepan, combine tomatoes and bouillon cubes over medium-high heat, stirring frequently until bouillon is dissolved; remove from heat and set aside.
In a medium bowl, combine sour cream, eggs, and 1/4 cup Parmesan cheese; pour into pie shell.
In a small bowl, combine bread crumbs, remaining 1/4 cup Parmesan cheese, and the garlic; mix well and sprinkle over sour cream mixture.
Spoon tomato mixture over filling, and bake 55 to 60 minutes, or until filling is set.
Remove from oven; let sit for 5 minutes then cut and serve.
TUESDAY SEPTEMBER 4
20 BENEFITS OF GARLIC
1. A compound in garlic called ajoene is a natural antioxidant that has anti-clotting abilities, thus helping in the prevention of heart disease and strokes.
2. Ajoene has also been shown to stop the spread of skin cancer cells when applied topically.
3. Compounds in garlic have been shown to prevent prostate cancer
4. Garlic may protect against colon cancer by protecting colon cells from toxins and inhibiting the growth of cancer cells if they do develop. The selenium and vitamin C found in garlic are also known to protect against colon cancer.
5. Research suggests garlic may decrease the ability of H. pylori to cause ulcers and stomach cancer
6. Research has shown that cooking garlic with meat reduces carcinogenic chemicals in cooked meat that are believed to be linked to breast cancer meat-eating women.
7. The allicin in garlic has been shown in some studies to promote weight loss in rats.
8. The allicin in garlic has been shown to lower blood pressure.
9. Garlic has been proven to lower LDL cholesterol and raise HDL cholesterol.
10. It has been shown to reduce the carcinogenic effects of asbestos exposure.
11. It fights free radicals.
12. It has been shown to reduce inflammation and pain in the body, making it beneficial for people with osteoarthritis pain.htm> and rheumatoid arthritis
15. Cold and flu prevention: Because of its antiviral and antibacterial properties as well as its vitamin C content, garlic is a powerful agent against the common cold as well as the flu.
16. It has been shown to fight the germs that cause tuberculosis.
17. A component of garlic called diallyl disulfide has been shown to kill leukemia cells.
18. It is a good source of vitamin B6.
19. It has been shown to be an effective anti-fungal agent for treating yeast infections, vaginitis, and athlete's foot.
20. Garlic has been shown to protect rats from diabetes complications such as retinopathy, kidney disease, cardiovascular disease, and neuropathy.
GARLIC CHICKEN
2/3 cup lemon juice (juice of 4 to 5 lemons)
1/3 cup dry white wine
3 tablespoons olive oil
1/4 cup chopped fresh parsley
1 garlic bulb, cloves separated, peeled and chopped
1 (3-to 3 ½-pound) chicken, cut into 8 pieces
1/2 teaspoon salt
1/2 teaspoon black pepper
Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, combine the lemon juice, wine, oil, parsley, and garlic.
Sprinkle the chicken with salt and pepper and place in prepared baking dish. Pour lemon mixture over the chicken, cover, and marinate 20 to 30 minutes in the refrigerator.
Bake in oven preheated to 375 , uncovered, 60 to 70 minutes, or until no pink remains and the juices run clear.
HONEY GARLIC PORK TENDERLOIN
3/4 cup lemon juice
3/4 cup honey
1/3 cup soy sauce
3 tablespoons chicken broth
5 cloves garlic, pressed
2 (3/4-pound) pork tenderloins
Stir together first 5 ingredients in a shallow dish or heavy-duty zip-top plastic bag; remove 1 cup mixture for basting, and set aside. Pierce pork several times with a fork, and place in bag in remaining mixture. Cover or seal, and chill1 hour.
Preheat grill. Remove pork, discarding marinade.
OPTION 1, Grill pork, covered, over medium heat (300 degrees to 350 degrees) 11 to 13 minutes on each side or until a meat thermometer inserted into thickest portion registers 160 degrees, basting with reserved honey mixture.
OPTION 2, BAKE IN OVEN AT 275 FOR 45 MINUTES OR UNTIL INTERNAL TEMPERATURE REACHES 160 DEGREES
FRIDAY AUGUST 31
CROCK POT RICE PUDDING
3/4 cup short-grain rice
1 (13 1/2 ounce) can evaporated milk
2 cups water
1/3 cup white sugar
1/2 cup raisons
1 1/2 teaspoons vanilla
3/4 teaspoon salt
1 (3 inch) cinnamon sticks
Combine all ingredients in slow cooker; stir well.
Cover and cook on Low for 4 to 5 hours or on High for 2 to 2-1/2 hours.
Stir twice during cooking period.
OLD FASHIONED CROCK POT RICE PUDDING
2 1/2 CUPS COOKED RICE
1 1/2 CUPS EVAPORATED MILK OR SCALDED MILK
2/3 CUP BROWN SUGAR OR WHITE SUGAR
3 TBP SOFT BUTTER
2 TSP VANILLA
1/2 TO 1 TSP NUTMEG
3 EGGS BEATEN
1/2 TO 1 CUP RAISONS
COMBINE RICE WITH ALL INGREDIENTS
POUR INTO LIGHTLY GREASED CROCK POT
COOK ON HIGH 1-2 HOURS OR LOW 4-6 HOURS
STIR DURING THE FIRST 30 MINUTES
(RECIPE MAY BE DOUBLED FOR THE 31/2 TO 5 QUART)
SCNANDANAVIAN SALAD
20 OZ CAN FRENCH STYLE GREEN BEANS DRAINED
20 OZ CAN PEAS DRAINED
1 SMALL BELL PEPPER FINELY CHOPPED
1 STALK CELERY FINELY CHOPPED
1 SMALL ONION THINLY SLICED INTO RINGS
2 0Z JAR CHOPPED PIMENTOS DRAINED
1/4 TSP GARLIC SALT
LAYER EACH INGREDIENT IN A BOWL IN THE ORDER GIVEN
DRESSING:
3/4 CUP SUGAR
1 CUP VINEGAR
1/2 CUP OIL
HEAT TILL SUGAR DISSOLVED
COOL TO ROOM TEMPERATURE
POUR OVER VEGETABLES
ADD SALT, PEPPER, AND PAPRIKA TO TASTE
CHILL AND STIR BEFORE SERVING
MONDAY SEPTEMBER 3
CHICKEN TACO MEAT
3 tablespoons taco seasoning,
1 cup chicken broth
1 lb boneless skinless chicken breast
Dissolve taco seasoning into chicken broth.
Place chicken breasts in crock pot and pour chicken broth over.
Cover and cook on low for 6-8 hours.
With two forks, shred the chicken meat into bite-size pieces.
To freeze, place shredded meat into freezer bags with the juices.
Press out all the air and seal.
CROCKPOT STUFFED PEPPERS
6 large green bell peppers
1 pound lean ground beef
1 cup long grain white rice, uncooked
1 large onion, finely chopped
1 large carrot, shredded
1 teaspoon beef bouillon granules
1 teaspoon salt
1/2 teaspoon pepper
2 cans tomato sauce
1. Cut the top off and remove seeds from green peppers. Wash and set aside.
2. Combine ground beef, uncooked rice, onion, carrot, bouillon, salt and pepper in a large mixing bowl.
3. Stuff each pepper about 2/3 full (rice will need room to swell up). Stand the peppers side-by-side in the slow cooker.
4. Pour the tomato sauce evenly over the peppers. Cook on low for 6 to 8 hours
WEDNESDAY AUGUST 29
WEDNESDAY AUGUST 29
CROCK POT SLOPPIES JOES
4 lb. GROUND BEEF
1 CUP CHOPPED ONION
1 CUP CHOPPED BELL PEPPER
28 OZ CAN TOMATO SAUCE
2 CANS TOMATO SOUP UNDILUTED
1 CUP PACKED BROWN SUGAR
1/4 CUP KETCHUP
3 TBP WORSTERCHIRE
1 TBP DRY MUSTARD
1 TBP PREPARED MUSTARD
1 1/2 TSP CHILI POWDER
1 TSP GARLIC POWDER
BROWN BEEF AND DRAIN
IN SKILLET ADD ONIONS AND PEPPERS AND COOK TILL TRANSPARENT
PUT ALL INGREDIENTS IN A 4-5 QUART CROCK POT
COOK LOW 4-6 HOURS
CROCK POT PIZZA CASSEROLE
2 (14 ounce) jars pizza sauce
1 1/2 lbs ground beef cooked and drained
1 lb sausage cooked and drained
1 lb corkscrew macaroni cooked and drained
2 cups shredded mozzarella cheese
2 cups freshly grated parmesan cheese
mushroom stems and pieces drained
sliced pepperoni
1/2 cup finely chopped onion
1/2 cup finely chopped bell pepper
1 garlic clove minced
Combine all ingredients in slow cooker.
Cover and cook on low 5 hours or on high 3 hours.
BEV'S SLOW COOKER CHICKEN AND CHEESEY POTATOES
1 LARGE GREEN PEPPER CHOPPED
1 LB. RED POTATOES THINLY SLICED
1 TSP PAPRIKA
8 SMALL BONE IN CHICKEN THIGHS WITH SKIN REMOVED
1 CAN CONDENSED CREAM OF CHICKEN SOUP
1/4 LB. VELVEETA CUT INTO SMALL CUBES
1 TBP WORSTERCHIRE
PARSLEY OPTIONAL
PLACE THE PEPPERS IN A SPRAYED SLOW COOKER
TOP WITH POTATOES
SPRINKLE PAPRIKA
PLACE 4 THIGHS IN
COVER WITH SOUP AND REMAINING THIGHS
COOK ON LOW 6-8 HOURS OR HIGH 3-4
HOURS
WITH SLOTTED SPOON MOVE TO PLATTER
COVER TO REMAIN WARM
SET SLOW COOKER ON HIGH
ADD VELEVEETA AND WORSTERCHIRE
STIR AND COOK TILL VELVEETA IS MELTED
SP00N OVER CHICKEN AND VEGETABLES
SPRINKLE PARSLEY ON TOP
TUESDAY AUGUST 28
TUESDAY AUGUST 28
MONKEY BREAD WITH BISCUITS
MONKEY BREAD
Ingredients:
3 (10 biscuits per can) cans refrigerated buttermilk biscuits
1 cup white sugar
2 teaspoons cinnamon
1/2 cup butter
1 cup packed brown sugar
chopped nuts
Directions:
Preheat oven to 350 Grease one 9 or 10 inch tube pan.
Cut biscuits into quarters.
Mix white sugar and cinnamon in a plastic bag. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a saucepan over medium heat melt the butter or margarine with the brown sugar and let boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees for 35 minutes. Let bread cool in pan for 10 minutes then turn out onto a plate. Do not cut! The bread just pulls apart. Makes 1 -9 or 10 inch tube pan
____________________
MONKEY BREAD
1/2 c Pecans
1 t Cinnamon
1/2 c Sugar
3 cn Biscuits
1 Stick of butter
1 c Brown sugar
Place pecans in bottom of Bundt pan. Combine cinnamon
and sugar. Cut each biscuit into quarters and roll in
sugar mixture. Stack biscuits in pan. Combine butter
and brown sugar. Pour over biscuits. Bake 30-40
minutes at 350.
MUSTY SMELL FROM NEWSPAPER PRINT
CRUMBLE UP NEWPAPERS IN BOTTOM OF CONTAINER
LAY MUSTY SMELLING PAPER ON TOP
COVER WITH MORE CRUMBLED NEWSPAPERS
SEAL AND ALLOW TO SET
ENCLOSE A DRYER SHEET IN SEALED CONTAINER WITH MUSTY SMELLING PAPER
LIGHTLY SPRAY WITH FREBREEZE AIR FRESHENER OR A VINEGAR AND WATER MIXER AND ALLOW TO AIR AND DRY.
JULIA CHILDS BEST EVER BROWNIE
1 1/4 cups sifted flour
1 teaspoon salt
8 ounces butter (2 STICKS)
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups sugar
1 teaspoon pure vanilla
4 large eggs, room temperature
1. Put a rack in the center of the oven and pre-heat to 350 degrees.
2. Sift together the flour and salt; set aside.
3. Melt the butter and all of the chocolate together the in the microwave in a large bowl or gently over double boiler.
4. Add one cup of the sugar to the chocolate-butter mixture and stir for 30 seconds. Stir in the vanilla.
5. Mix the remaining sugar and the four eggs in an electric mixer bowl for a few seconds until just combined.
6. Little by little, pour half of the sugar-egg mixture into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don't set from the heat.
7. Whip the remaining sugar and eggs in the electric mixer until they are thick, pale, and doubled in volume, about three minutes.
8. Using the rubber spatula, gently fold the whipped eggs into the chocolate mixture.
9. When the eggs are almost completely incorporated, gently fold in the dry ingredients.
10. Pour and scrape the batter into an un-buttered 9-inch square baking pan.
11. Bake the brownies for 22-26 minutes, they should rise a little and the top will look dark and dry.
12. Make a small cut in the the center of the brownies after about 22 minutes to check for doneness. They'll be perfect if they are just barely set and still gooey.
13. Remove from oven and cool in the pan on a rack before cutting.
1/2 c. crackers, bread crumbs, or croutons, crushed fine
1/3 c. wheat germ
Directions
Mix together. Drop by Tbs full on non-stick skillet in which 1 tbs. margarine has been melted. Brown each side about 8 min on med. heat.
CHEDDARS HONEY LIME SAUCE
1 egg; beaten
1/4 c lime juice
1 tsp grated lime rind
1/2 c honey
1/8 tsp salt
1/8 tsp ground mace
1 c commercial sour cream
Combine egg, lime juice, grated lime rind, and honey in saucepan; cook over low heat until thickened, stirring constantly. Add salt and mace; cool. Fold in sour cream; chill. Yield: 1-1/2 cups
ORANGE SALAD
3 0z pkg tapioca pudding
3 0z box orange jello
3 oz box instant vanilla pudding
2 cans mandarin oranges well drained
2 1/2 cups water
12 oz cool whip
COMBINE AND cook tapioca, jello, pudding, and water cook clear and thick
allow to cool
fold in oranges and cool whip
KARENS CHOCOLATE LOVERS CHEESECAKE
1 CHOCOLATE GRAHAM CRACKER CRUST
2 8 OZ CREAM CHEESE
1/2 CUP SUGAR OR 6 PKG OF SWEETENER
1/2 TSP VANILLA
2 EGGS
4 SQUARES BAKERS CHOCOLATE MELTED AND COOLED
COMBINE CREAM CHEESE, SWEETENER, AND VANILLA TILL WELL BLENDED
ADD EGGS AND MIX WELL
STIR IN MELTED CHOCOLATE
POUR INTO CRUST
BAKE 350 FOR 35-40 MINUTES TILL ALMOST SET
ALLOW TO COOL
GARNISH WITH CHOCOLATE COOL WHIP, CHOCOLATE SYRUP, AND CHOPPED NUTS
BUTTERSCOTCH PEACH PIE
2 cups flour
1 teaspoon salt
3/4 cup shortening
4 to 5 tablespoons cold water
FILLING:
3/4 cup packed brown sugar
2 tablespoons flour
1/3 cup light corn syrup
3 tablespoons butter, melted
2 tablespoons lemon juice
1/4 teaspoon almond extract
8 medium peaches, peeled and sliced
In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle.
For filling, in a small saucepan, combine brown sugar and flour. Stir in corn syrup and butter until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and extract. Place peaches in a large bowl; add syrup mixture and toss to coat.
Divide dough in half so one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. pie plate. Transfer pastry to plate; trim pastry even with edge. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil.
Bake at 375° for 25 minutes. Uncover; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
PEACH SALSA
3 peaches, peeled, pitted, and chopped
2 green onions, chopped
1 fresh hot chili pepper, seeded and minced
¼ cup chopped fresh cilantro
1 tablespoon balsamic vinegar
1 tablespoon sugar
Mix all ingredients together in a large bowl. Chill at least 2 hours before serving.
FRIDAY JULY 27
CALICO BEANS
1 lb. bacon diced, cooked, and drained
1 pound hamburger
1/2 cup chopped onion
1 can (21 ounces) pork and beans undrained
1 can (16 ounces) kidney beans, rinsed and drained
1/2 cup packed brown sugar
1/2 cup ketchup
1 tablespoon cider vinegar
1 tbp mustard
1 teaspoon salt
In a large skillet, cook bacon over medium heat until not so crisp. Remove to paper towels to drain. Discard drippings.
In the same skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Combine the beef mixture, bacon, beans, brown sugar, ketchup, vinegar, mustard and salt. Spoon into a 2-qt. baking dish.
Bake, uncovered, at 350 for 1 hour or until the beans are as thick as desired. Recipe can be easily doubled for a larger group.
PEPPERED PORK PITAS
1 pound boneless pork loin chops, cut into thin strips
1 tablespoon olive oil
2 teaspoons coarsely ground, minced
1 jar (12 ounces) roasted sweet red peppers, drained and julienned
4 whole pita breads, warmed
In a small bowl, combine the pork, oil, pepper and garlic; toss to coat. In a large skillet, saute pork mixture until no longer pink. Add red peppers; heat through. Serve with pita breads.
ORANGE MAPLE GLAZE CHICKEN
1/3 cup orange juice
1/3 cup maple syrup
2 tablespoons balsamic vinegar
1-1/2 teaspoons Dijon mustard
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon grated orange peel
6 boneless skinless chicken breast halves (6 ounces each)
In a small saucepan, combine the orange juice, syrup, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Stir in basil and orange peel. Remove from the heat; set aside.
Sprinkle chicken with remaining salt and pepper. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a meat therm basting frequently with orange juice mixture.
NORMA'S SIMPLE COOKIE CREAM PIE
CRUMBLE UP COOKIES IN BOTTOM OF 8 INCH PAN
VANILLA PUDDING
MAKE MERINGUE
CRUMBLE COOKIES ON TOP
HARVARD BEETS
1 LARGE CAN BEETS (2 CUPS SLICED COOKED BEETS)
2 TBP BUTTER
2 TSP CORN STARCH
1/4 TSP ONION JUICE
1 TBP CIDER VINEGAR
1/4 TSP SALT
PEPPER TO TASTE
4 1/2 TSP SUGAR
DRAIN BEETS AND SAVE THE LIQUID
MELT BUTTER AND BLEND IN CORN STARCH
ADD BEET JUICE TO MIXTURE
BRING TO SOFT BOIL AND COOK UNTIL THICKENED
ADD REMAINING INGREDENTS AND THE BEETS
CONTINUE HEATING SLOW UNTIL BEETS ARE HOT
HARVARD BEETS
1 can (1 lb.) sliced beets
1 tbsp. cornstarch
1 tbsp. sugar
3/4 tsp. salt
2/3 c. water
1/4 c. vinegar
Dash of pepper (Reserve juice in can from beets) In small saucepan, stir together cornstarch, sugar, salt and pepper. Stir in vinegar and combined beet juice and water (juice and water to measure 2/3 cups). Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add beets and heat through.
Make the strawberry Jello according to directions and add 1 cup of the strawberries to the jello.
Chill until soft set, then pour into the pie shell.
Chill until firm and top with the remaining berries. Pipe whipped cream over all and serve.
LAYERED DESSERT
1 cup crushed vanilla wafers, divided
1 (3 ounce) package cook and serve vanilla pudding mix
2 medium ripe bananas, divided
1 (3 ounce) package strawberry gelatin
Spread half of the crushed wafers in the bottom of a greased 8-in. square pan. Prepare pudding mix according to package directions; spoon hot pudding over crumbs. Slice one banana; place over pudding. Top with remaining crumbs. Chill for 1 hour. meanwhile, prepare gelatin according to package directions; chill for 30 minutes or until partially set. Pour over crumbs. Slice the remaining banana and place over gelatin. Spread whipped topping over all. Chill for 2 hours.
VIRGINIA'S PRALINE CONFECTIONS
24 WHOLE GRAHAM CRACKERS
1 CUP BUTTER
1 CUP BROWN SUGAR
1 CUP CHOPPED NUTS
BREAK CRACKERS INTO QUARTERS
LINE A COOKIE SHEET WITH CRACKERS
COMBINE BUTTER AND BROWN SUGAR AND BRING TO ROLLINGBOIL
WHEN BUBBLING STOPS ADD NUTS
SPOON OVER GRAHAM CRACKERS
BAKE 10 MINUTES AT 350
MONDAY JULY 23
Dill Pickles
1 pint cider vinegar
1 cup salt (plain or pickling)
2 quarts and 1 cup water
1/2 tsp. alum
Stuff cukes in jar and add 2 tsp dill to each jar. Heat ingredients to boiling, pour over pickles, wait till cool, put on lids.
Easy Dill Pickles
3/4 cup sugar
1/2 cup salt
1 quart vinegar
1 quart water
3 tablspoons mixed pickling spices
30 to 40 medium cucumbers dill
Wash and dry cucumbers. Combine sugar, salt, vinegar, water. Tie spices in cheesecloth bag. Add to mixture and simmer 15 min. Pack cucumbers in hot, sterilized jars. Pour in mixture leaving 1/4 head. Adjust lids and bands. Process in boiling water bath 15 min. Yield 7 pints.
Kosher Dill Pickles
1 clove garlic
mustard seed
1 stalk dill
3 c. water
3 c. vinegar
6 Tbsp. salt
Pour over pickles. Process 5 minutes in boiling water bath.
In a bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack.
In a large bowl, combine cream cheese and powdered sugar until smooth. Fold in whipped cream; spread over cooled crust.
In a saucepan, combine 1 cup water, pudding mix, sugar, and egg yolks until smooth. Stir in the remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon; cool. Spread over cream cheese layer.
In a large bowl, beat cream until it begins to thicken. Add powdered sugar and vanilla; beat until stiff peaks form. Spread over lemon layer. Cover and refrigerate until serving. .
MINTY WATERMELON CUCUMBER SALAD
8 cups cubed seedless watermelon
2 medium English cucumbers, halved lengthwise and sliced
6 green onions, chopped
1/4 cup minced fresh mint
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
In a large bowl, combine the watermelon, cucumbers, onions and mint. In a small bowl, whisk the oil, vinegar, salt and pepper. Pour over watermelon mixture; toss to coat. Serve immediately or cover and refrigerate for up to 2 hours. Yield: 16 servings (3/4 cup each).
LIGHT AND DREAMY ORANGE CAKE
1 box orange cake mix
1 small box orange jello
1 cup hot water
TOPPING
1 small package of instant vanilla pudding
1 cup milk
1 teaspoon vanilla
1/2 teaspoon orange extract
8 ounces Cool Whip
Bake the cake according to directions on the box. After cake cools, make holes in the cake using the end of a wooden spoon or a knife.
Mix small box of orange jello with 1 cup hot water. Let cool. Then pour over cake.
In a small bowl, add vanilla pudding mix, milk, vanilla, and orange extract. Using an electric mixer, beat until combined.
Fold in Cool Whip.
Add topping to cake and enjoy!
THURSDAY JULY 19
THURSDAY JULY 19
ELECTROLUX To reach a Platinum® Star service specialist, please call:
1-877-435-3287
NORMAS KRAUT SALAD NORMA
1 CAN DRAINED KRAUT
1 MED. ONION CHOPPED
1/2 GREEN PEPPER CHOPPED
3 STALKS CELERY CHOPPED
1 CUP SHREDDED CARROTS
DRESSING:
1/4 CUP VEG. OIL
1/3 CUP WHITE VINEGAR
3/4 CUP SUGAR
COMBINE AND MIX WELL
ADD TO VEGETABLE AND MIX WELL AND REFRIGERATE
HOMINY SALAD NORMA
1 CAN YELLOW DRAINED HOMINY
1 CAN WHITE DRAINED HOMONY
1 CUP CHOPPED CELERY FINE
1/3 CUP BELL PEPPER CHOPPED FINE
1/2 CUP ONIONS CHOPPED FINE
1/4 CUP DARK OLIVES OR 1/4 CUP RELISH
DRESSING:
1 CUP SUGAR
1/3 CUP VINEGAR
COMBINE AND BRING TO BOIL
ALLOW TO COOL
COMBINE DRESSING WITH VEGGIES AND SALT AND PEPPER TO TASTE
WATERMELON PIE
prepared graham cracker crust
12 ounces Cool Whip, thawed
3 ounces watermelon gelatin powder
1/4 cup water
2 cups watermelon balls
For the filling combine whipped topping, watermelon gelatin powder, and water.
Fold the watermelon balls into the mixture.
Then spoon mixture into prebaked crust and chill for at least 2 hours
ALICE'S BANANA SPLIT DESSERT
VANILA WAFER CRUMB TO COVER BOTTOM OF A 9 X 13 DISH
2 BOXES INSTANT VANILLA PUDDING
2 CUPS MILK
COMBINE AND STIR TILL THICKENED
ADD 8 OZ SOFT CREAM CHEESE AND MIX WELL
SET ASIDE
3 BANANAS SLICED
20 OZ CAN CRUSHED PINEAPPLE DRAINED WELL
8 OZ COOL WHIP
1 CUP PECAN HALVES
1 LARGE JAR MARASCHINO CHERRIES CUT IN HALF
CHOCOLATE SYRUP
SLICE BANANAS TOP OF WAFER CRUMBS
LAYER OF PUDDING MIX
LAYER OF PINEAPPLE
LAYER OF COOL WHIP
LAYER OF PECANS
LAYER OF CHERRIES
DRIZZLED WITH SYRUP
REFRIGERATE BEFORE SERVING
LOW FAT LEMON PIE
12 ounces Reduced-Fat Cool Whip, thawed
1 can condensed milk
1 can (6 ounce) frozen no sugar added lemonade concentrate, thawed
1 graham cracker crust
Mix together the Cool Whip, condensed milk and lemonade concentrate until smooth.
1 medium head romaine or iceberg lettuce, shredded
1 cup chopped celery
1 cup coarsely chopped green pepper
1 cup green onion, green and some white section, thinly sliced
1 package (10 ounce size) frozen peas, thawed with cold water
4 hard-cooked eggs, sliced
1 cup mayonnaise
1/2 cup sour cream or low fat yogurt
1 1/2 tablespoon sugar
1 3/4 cup cheddar cheese, grated
8 strips bacon, cooked, drained and crumbled. Place lettuce in bottom of large bowl or 13x9x2" pan. In layers, add celery, peppers, onion, peas and eggs.
Mix together mayonnaise, sour cream and sugar. Spread on top. Top with cheese and bacon. Refrigerate overnight.
SEVEN LAYER MEXICAN SALAD
2 cans refried beans with green chilies
2 pounds ground beef
1 cup chopped onion
1 package taco seasoning mix
2 large jars mild salsa
1 small jar hot salsa
1 package tortilla chips
2 cups shredded cheddar cheese
3 cups sour cream
chopped lettuce
2 chopped tomatoes
green onions
Brown hamburger with chopped onion. Drain. Add taco seasoning.
Layer refried beans at bottom of oblong pan followed by browned hamburger mix. Next mix the jars of salsa and pour over hamburger. Spread on top of that the shredded cheese, and then the sour cream.
Chop the lettuce fine and sprinkle on top of the sour cream leaving a large hole in the middle. The chopped tomatoes go inside the hole, still leaving room for the chopped green onions. Serve with the tortilla chips.
BRUSCHETTA NORMA
2 LARGE TOMATOES PEELED, SEEDED, AND DICED
2 TBP OLIVES CHOPPED
2 TBP CHOPPED FRESH BASIL
COMBINE AND MIX WELL
SMALL LOAF OF ITALIAN BREAD CUT IN 1 INCH SLICES
SPREAD ON COOKIE SHEET
SPRINKLE WITH PARMESAN
BAKE 400 FOR 8-10 MINUTES
ALLOW TO COOL
LOAD WITH TOMATO MIXTURE
MAKE SOME KOOL AID TREATS BY FREEZING THEM IN
YOGURT CUPS, SMALL SOLO CUPS, ICE CUBE TRAYS
STICK POPSCICLE STICKS IN THEM AND MAKE GREAT FOR EVERYONE
FRIDAY JULY 13
FRIDAY JULY 13
WALDORF SALAD
3 medium golden delicious or red delicious apples (about 2 to 2 1/2 cups cubed)
1 tablespoon sugar
1 teaspoon lemon juice
1 dash salt
1 cup thinly sliced celery
1/2 cup coarsely chopped walnuts
1/4 cup mayonnaise
1/2 cup whipping cream, whipped
mixed salad greens
Wash apples; core and cut into 1/2-inch cubes. Do not peel. Sprinkle cubed apples with sugar, lemon juice and salt. Add celery and nuts. Fold mayonnaise into whipped cream. Fold mayonnaise mixture gently into apple mixture. Waldorf salad is served on mixed salad greens.
BEV'S WALDORF SALAD
3 TBP LIGHT MAYO
2 TBP SKIMMED MILK
2 CUPS DICED APPLES
2 TSP LEMON JUICE
1 CUP DICED CELERY
CHOPPED WALNUTS (OPTIONAL)
RAISONS (OPTIONAL)
SLICED GRAPES (OPTIONAL)
COMBINE MAYO AND MILK AND MIX TILL SMOOTH
TOSS APPLES WITH LEMON JUICE
ADD REMAINING INGREDIENTS AND TOSS WELL
ALICES APPLE SALAD
2 CUPS DICED APPLES
1 CUP CHOPPED GRAPES
1/2 CUP DICED CELERY
1 CUP CHOPPED NUTS
1 BANANA SLICED
1 SMALL JAR MARASCHINO CHERRIES CHOPPED
8 OZ COOL WHIP
COMBINE FRUITS AND NUTS
FOLD IN COOL WHIP
AND CHILL BEFORE SERVING
NORMA'S APPLE SALAD
1 CUP BOILING WATER
1/2 CUP SUGAR
2 TBP CORN STARCH
2 TBP VINEGAR
1 TBP VANILLA
COMBINE AND COOK TILL CLEAR AND COOL
POUR OVER DICED
BANANA SPLIT BROWNIE MIX
PREPARE A BROWNIE MIX
POUR INTO 8X10 BAKING DISH
BAKE ACCORDING TO DIRECTIONS AND COOL
COMBINE :
8 OZ CREAM CHEESE
2 TBP SUGAR
8 OZ CRUSHED PINEAPPLE DRAINED
SPREAD OVER BROWNIE MIX
TOP WITH:
SLICED BANANAS
SLICED STRAWBERRIES
COOL WHIP
DRIZZLE WITH CHOCOLATE SYRUP
STRAWBBERRY DELIGHT
1 BOX VANILLA INSTANT PUDDING
1/2 CUP POWDERED SUGAR
1 CUP MILK
COMBINE THE ABOVE INGREDIENTS AND MIX WELL
STIR INTO THE ABOVE 8 OZ. COOL WHIP
PREPARE AN ANGEL FOOD CAKE AND TEAR INTO CHUNKS
LAYER IN BOWL
LAYER OF PUDDING
LAYER OF ANGELFOOD CAKE CHUNCKS
LAYER OF PUDDING
LAYER OF SLICED STRAWBERRIES
REPEAT LAYERS
TWINKIE DESSERT
1 BOX TWINKIES
1 BOX INSTANT VANILLA PUDDING
1 15 OZ. CAN CRUSHED PINEAPPLE DRAINED
8 OZ COOL WHIP
1 CUP CHOPPED NUTS
SLICED BANANAS
SLICED STRAWBERRIES
IN A 9X13
SPLIT THE TWINKIES AND LINE THE BOTTOM OF DISH
PREPARE PUDDING AND SPREAD OVER TWINKIES
LAYER OF BANANAS
LAYER OF CHOPPED PINEAPPLE
LAYER OF STRAWBERRIES
LAYER OF COOL WHIP
CHOPPED NUTS ON TOP
REFRIGERATE
CUCUMBER AND ONIONS BONNIE
1 CUP MIRACLE WHIP
1/2 CUP SUGAR
4 TBP VINEGAR
4 TBP WATER
COMBINE AND MIX WELL
ADD SLICED ONIONS AND CUCUMBERS
SALT AND PEPPER TO TASTE
LET SET OVERNIGHT
CAROLYNS PARTY PRETZELS
15 OZ BAG PRETZELS
1/2 CUP ORVILLE REDENBACHER POPCORN OIL
1/2 PACKET RANCH DRESSING MIX
1 TSP LEMON PEPPER
COMBINE OIL, DRESSING, AND PEPPER AND MIX WELL
POUR INTO BAG PRETZELS AND SHAKE WELL
PUT INTO BAKING PAN
BAKE 200 FOR 10 MINUTES STIRRING TWICE
THURSDAY JULY 12
THURSDAY JULY 12
ORGANIC TREATMENT ON PLANTS FOR WORMS (DIATOMACEOUS)
TOMATO PICKLES
1 CUP SLICED PICKLES
2 CUPS QUARTERED TOMATOES OR CHERRY AND GRAPE TOMATOES
2-4 CLOVES GARLIC SLICED
1/2 CUP FRESH HERBS OF CHOICE
1/3 CUP CIDER VINEGAR
1 TBP KOSHER SALT
1 CUP WATER
1 TBP FRESH LIME, LEMON OR KEY LIME
PLACE PICKLES, TOMATOES, AND HERBS IN A CLEAN JAR
FILL 3/4 FULL
STIR IN SALT AND WITH VINEGAR AND STIR TILL DISSOLVED
ADD WATER AND JUICE AND COOL
POUR OVER CONTENTS IN JAR
MUST BE REFRIGERATED
ROSEMARY PICKLES OR ZUCCHINI MARY OF CRESTON
1 SMALL ONION SLICED THINLY
1 1/2 CUPS CHIVES
2 CUPS SLICED CUCUMBERS
2-4 SPRIGS FRESH ROSEMARY
4-8 SAGE LEAVES
1/3 CUP CIDER VINEGAR
1 TBP KOSHER SALT
1 CUP COLD WATER
TIGHTLY PACK ONIONS AND CUCUMBERS ROSEMARY AND SAGE IN A CLEAN JAR 3/4 FULL
COMBINE VINEGAR AND SALT AND DISSOLVE
ADD WATER AND POUR OVER CONTENTS IN JAR
REFRIGERATE
FACTS ABOUT MARINADE
SOFA
S is for Salt. Salt is the most important ingredient because it is a flavor enhancer and it is good at penetrating meat and pulling in other flavor components. Soy sauce is a great source of salt.
O is for Oil. Oils are used in marinades because many herbs and spices are not water soluble, and oils are needed to release their aromatics and flavors. The flavors in most green herbs are oil based and therefore oil soluble. Oils on the surface of the meat aid in browning and crisping. Don't use olive oil because it solidifies at refrigerator temp during the marinade. Use corn, canola, or peanut oil. They don't have much flavor. Other oils might work but give them thought because some, such as walnut oil, are very flavorful.
F is for Flavoring. Typical flavorings include herbs and spices such as oregano, thyme, cumin, paprika, garlic, onion powder, and even vegetables such as onion and jalapeño. It's a good idea to add some umami. That's the savory meaty flavor from glutamates found in meat stocks of_stock_gravy_bouillon.soy and mushrooms. It is also a good idea to dd some sugar. It aids in browning the surface, but go easy. Too much will burn the surface.
A is for Acid. Acid can break down protein, a process called denaturing. Typical acids are fruit juice (lemon juice, apple juice, white grape juice, pineapple juice, orange juice, and wine work well), vinegar (cider vinegar, distilled vinegar, sherry vinegar, balsamic vinegar, raspberry vinegar, or any old vinegar), and even sugar free soft drinks. But acids can make the surface of the meat mushy.
Putting together a marinade is very easy. In fact one of the simplest solutions to a good marinade is Italian Dressing. Yes, this favorite on the salad makes the perfect marinade because it contains oil and vinegar in equal parts with a good dose of herbs and spice. To make a simple marinade take your oil of choice and add it to an equal part of acid (vinegar, lemon juice, wine, etc.). Now throw in whatever seasonings you like and you are done. Pour the whole thing in a zip-top bag, add the meat and refrigerate until you are ready to cook. Meats like beef and pork should be marinated the longest. Anywhere from an hour to 10 hours depending on the thickness of the cut and the strength of the marinade. Poultry should be marinated anywhere from 30 minutes to 3 hours. Fish and seafood should spend no more than 30 minutes in a marinade. Be particularly careful with shrimp that can actually cook in a strong marinade.
WEDNESDAY JULY 11
GRILLED POTATO SKINS
2 medium potatoes
1-1/2 teaspoons butter, melted
2 tablespoons picante sauce
1/4 cup shredded cheddar cheese
1 tablespoon real bacon bits
1/4 cup chopped tomato
2 tablespoons chopped green onion
TOPPING:
3 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon prepared ranch salad dressing
1-1/2 teaspoons real bacon bits
1/4 teaspoon garlic powder
Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate.
Microwave, uncovered, on high for 8-10 minutes or until tender. Brush butter over shells; top with picante sauce, cheese and bacon bits.
Grill potatoes, skin side down, uncovered, over medium heat for 4-6 minutes or until lightly browned. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with tomato and onion. In a small bowl, combine topping ingredients. Serve with potato skins. Yield: 4 servings.
GRILLED CORN ON THE COB
8 medium ears sweet corn
1/2 cup butter, softened
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1/2 teaspoon salt
Soak corn in cold water for 20 minutes. Meanwhile, in a small bowl, combine the butter, basil, parsley and salt. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Spread butter mixture over corn.
Rewrap corn in husks and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut strings and peel back husks.
PORK AND APPLE SKEWERS
3/4 cup barbecue sauce
1/2 cup pineapple juice
1/4 cup honey mustard
1/4 cup packed brown sugar
2 tablespoons soy sauce
2 tablespoons olive oil
1-1/2 pounds pork tenderloin, cut into 3/4-inch cubes
5 medium unpeeled tart apples
In a large resealable plastic bag or shallow glass container, combine the first six ingredients; mix well. Reserve 1/2 cup for basting and refrigerate. Add pork to remaining marinade and turn to coat. Seal bag or cover container; refrigerate for at least 1 hour.
Drain and discard marinade. Cut the apples into 1-1/2-in. cubes. Alternate pork and apples on metal or soaked wooden skewers.
Grill, uncovered, over medium heat, for 3 minutes on each side. Baste with the reserved marinade. Continue turning and basting for 8-10 minutes or until meat juices run clear and apples are tender.
GRILLED CHICKEN CORDON BLEU
6 boneless skinless chicken breast halves (4 ounces each)
6 slices Swiss cheese
6 thin slices deli ham
3 tablespoons olive oil
3/4 cup seasoned bread crumbs
Flatten the chicken to 1/4-in. thickness. Place a slice of cheese and ham on each to within 1/4 in. of edges. Fold in half; secure with toothpicks. Brush with oil and roll in bread crumbs.
Grill, covered, over medium-hot heat for 7-9 minutes on each side or until chicken is no longer pink. Remove toothpicks.
FRIDAY JULY 6
ZUCCHINI PANCAKES ALICE
1 1/2 CUPS FLOUR
1 TSP BAKING SODA
2 PKG SWEETENER
COMBINE AND MIX WELL
PUREED 1 ZUCCHINI MEDIUM SIZE
ADD TO OTHER MIXTURE AND MIX WELL
1/.2 TSP CINNAMON
1-2 TBP SOUR MILK
OIL IN THE SKILLET
FRY AS NORMAL
FREEZING GREEN BEANS
8 QT GREEN BEANS
8 QT WATER
4 BEEF BUILLION CUBES
2 TSP ONION POWDER
BRING WATER TO BOIL
ADD BULLION AND ONION POWDER
ADD GREEN BEANS AND BOIL FOR 12 MINUTES
PLACE IN FREEZER CONTAINERS AND FREEZE
ZUCCHINI BROWNIES NORMA
2/3 CUP OLEO
2 TBP HOT WATER
2 CUPS PACKED BROWN SUGAR
2 EGGS
2 TSP VANILLA
2 CUPS FLOUR
2 TSP BAKING POWDER
1/2 TSP SODA
1/2 TSP SALT
1 1/2 CUPS GRATED ZUCCHINI PEELED AND SEEDED
1 CUP CHOPPED NUTS
1/2 CUP CHOCOLATE OR BUTTESCOTCH CHIPS
MELT OLEO WITH HOT WATER AND BROWN SUGAR
STIR TILL DISSOLVED
BEAT IN EGGS AND VANILLA
ADD FLOUR, BAKING POWDER , SALT, AND SODA
MIX WELL
ADD ZUCCHINI, NUTS, AND CHIPS
MIX WELL
POUR INTO SPRAYED 9X13
BAKE 350 FOR 20-25 MINUTES
ZUCCHINI PIE NORMA
2 1/2 LB. ZUCCHINI PEELED, SEEDED, AND CUT INTO CHUNKS
2 TBP BUTTER
1 CUP DICED VELVEETA
SALT AND PEPPER TO TASTE
8 SALTINE CRACKERS CRUMBLED
BOIL ZUCCINI IN WATER FOR 10 MINUTES
DRAIN THOROUGHLY
ADD BUTTER AND CHEESE AND STIR TILL MELTED
ADD SALT AND PEPPER
TURN INTO A GREASED 10 INCH PIE PLATE
TOP WITH THE CRUMBLED CRACKERS
BAKE 400 FOR 15 MINUTES
EGGPLANT CASSEROLE MARY OF CRESTON
1 LB. GROUND BEEF
2 EGG PLANTS (COULD USE ZUCCHINI)
4 MEDIUM TOMATOES OR LARGE CAN TOMATOES
1 ONON CHOPPED
1 CUP VELVEETA CUBED
1 TBP COOKING OIL
FRY GROUND BEEF IN OIL AND DRAIN
ADD ONION
CUBE UP EGGPLANT
ADD EGGPLANT VELVEETA, 1/2 SALT, AND 1/2 TSP PEPPER AND MIX WELL
TURN INTO A CASSEROLD DISH
BAKE 325 FOR 1 HOUR
ZUCCHINI BREAD
3 1/4 cups flour
1 1/2 teaspoons salt
1 teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans
Preheat oven to 350 . In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.
ZUCCHINI CHEDDAR BISCUITS
1/4 cup butter, cubed
1 large onion, chopped
2-1/2 cups biscuit/baking mix
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
3 eggs, lightly beaten
1/4 cup 2% milk
1-1/2 cups shredded zucchini
1 cup (4 ounces) shredded cheddar cheese
In a large skillet, melt butter. Add onion; saute until tender. In a large bowl, combine the biscuit mix, parsley, basil, thyme and onion mixture. In another bowl. whisk eggs and milk. Stir into biscuit mixture just until combined. Fold in zucchini and cheese.
Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake at 400° for 10-14 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 16 biscuits.
GRANDMA'S ZUCCHINI CAKE
Cake:
2 cups flour
1 teaspoon cinnamon
1 teaspoon allspice
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla
1 teaspoon grated lemon zest
2 cups (from about 3-4 regular sized zucchini) grated un-peeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring)
1 cup chopped walnuts or pecans
Frosting:
3 ounces cream cheese, softened to room temperature (Philadelphia cream cheese recommended)
1/4 cup butter, room temperature
1 1/2 to 2 cups of powdered sugar
Preheat oven to 350°F. Butter a 9x12 or 9x13 baking pan (I used a pyrex pan).
In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest (if using). Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts
Pour mixture into a 9x13 baking pan. Bake at 350 for 40 to 45 minutes. (My grandmother's notes say you can also bake in an angel food pan for 1 hour.) Remove from oven and let cool completely before frosting. (While the cake is cooling, let the frosting's cream cheese and butter sit at room temperature to soften.)
To make the frosting, beat together the cream cheese and butter. Add the powdered sugar and beat until smooth.
Frost the cake and serve. Store covered with aluminum foil.
CHOCOLATE ZUCCHINI CAKE
1/2 cup butter, softened
1-3/4 cups sugar
1/2 cup canola oil
2 eggs
1 teaspoon vanilla
1 cup milk
1/2 cup buttermilk
2-1/2 cups flour
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups shredded zucchini
1/2 cup semisweet chocolate chips
powdered sugar
In a large bowl, beat the butter, sugar and oil until smooth. Add eggs, one at a time, beating well after each egg. Beat in vanilla. Combine milk and buttermilk. Combine the flour, cocoa, baking soda, baking powder and salt; add to batter alternately with milk mixture, beating well after each addition. Fold in zucchini.
Transfer to a greased 13-in. x 9-in. baking pan. Sprinkle with chocolate chips. Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with powdered sugar.
ZUCCHINI APPLE CAKE
2 cups peeled and grated zucchini
2 cups peeled and grated apples
2 cups sugar
2 eggs
2 cups flour
3 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon salt
2 teaspoons baking soda
1/2 cup canola oil
1 teaspoon vanilla
1/2 cup chopped nuts (optional)
Preheat oven to 350 .
Spray bottom of 9x13 pan with oil and flour lightly.
Peel, core, and grate apples. Slice zucchini in half, remove seeds and grate. If the zucchini is large and has a tough skin, peel before grating.
In a large bowl, beat eggs and sugar. Add oil and continue to mix until well blended. sift together dry ingredients add to mixture and blend. Stir in zucchini, apples,, and nuts (optional).
Pour batter into prepared pan and bake 350 for 45 minutes. Serve warm or cooled.
carrots can be substituted for apples.
THURSDAY JULY 5
BREAKFAST ZUCCHINI CASSEROLE
12 ounces mild bulk sausage (we use jimmy dean)
12 ounces spicy bulk sausage (we use jimmy dean)
10 eggs, lightly beaten
1 cup sour cream
1 medium yellow onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 zucchini, chopped
16 ounces mushrooms, sliced
2 cups cubed american cheese or velveeta cheese
Preheat oven to 350 degrees. 2 Cook sausage. 3 Drain grease and set aside to cool slightly. 4 In a large, deep baking dish (we use 9 X 13 baking pan) add sausage, eggs, sour cream, onion, peppers, zucchini, mushrooms and cheese. 5 Stir very well to mix thoroughly. 6 Salt and pepper to taste. 7 Bake for 1 hour or until golden brown and eggs are set.
CREAMY CORN AND ZUCCHINI BEV FOOD AND FAMILY
2 TBP ZESTY ITALIAN DRESSING
2 CUPS FRESH CORN
1 ZUCCHINI CHOPPED
1/2 CUP CHOPPED ONIONS
1 CUP 4 CHEESE BLEND SHREDDED
1/2 CUP SOUR CREAM
3 SLICES BACON COOKED AND CRUMBLED
1 TBP FRESH CHOPPED CILANTRO OR PARSLEY
HEAT DRESSING IN SKILLET
ADD VEGGIES AND COOK AND STIR FOR 8 MINUTES TILL CRISP TENDER
STIR IN CHEESE AND SOUR CREAM TILL CHEESE IS MELTED
TOP WITH BACON AND CILANTRO OR PARSLEY
DRIZZLE WITH LIME JUICE BEFORE SERVING
ZUCCHINI CASSEROLE CREAM OF CELERY
3 large zucchini (cubed with peel on)
1 large onion, peeled and chopped
16 oz. shredded cheese
1 can cream of celery soup
2 eggs (beaten)
2 tablespoons mayonnaise
2 tablespoons sugar
3 cups bread crumbs
1 stick butter, melted
Cook zucchini and onion in enough salted water to cover, just until slightly tender. Drain and add next 5 ingredients and mix well. Pour 1/2 into 9X13 casserole. Stir butter into bread crumbs and sprinkle 1/2 on first layer of zucchini mixture. Repeat layers. Bake at 350 for 35 to 45 minutes.
ZUCCHINI CASSEROLE HAMBURGER
1 med. zucchini, cubed
1/2 c. shredded Cheddar Cheese
1 lb ground beef (any ground meat)
1 .onion, finely chopped
1 can Rotel diced tomatoes and green chilies
1 can corn (beans or additional vegetable of your choice)
2 1/2 c. stuffing mix
1/2 block Philadelphia Cream Cheese (cut in small cubes)
1 tablespoon butter
Cook cubed zucchini in boiling, salted water for 5 minutes. Sauté onion in small amount of butter. Cook ground meat until browned. Combine first 6 ingredients. Prepare baking dish by smearing butter on bottom and sides. Layers: Place 1/2 of mixture in casserole, sprinkle Philly cubes, sprinkle layer of stuffing mix, dot with butter. Add another layer same as before.
Bake in preheated oven 350°F for about 30 minute
TUESDAY JULY 3
1/2 CUP VINEGAR
1 CUP WATER
CUCUMBER SALAD
3 medium cucumbers, thinly sliced
1 medium sweet onion, sliced thin and separated into rings
1 cup white vinegar
1/4 cup vegetable oil
1 cup water
1/4 cup sugar, or more to taste (or diet sweetener)
The cucumbers may be scored or part of the skin can be peeled for better absorption of the juice.
Layer cucumbers with the onion in a large bowl. In a separate bowl, mix remaining ingredients, stirring until sugar has dissolved.
Taste and adjust sugar for sweetness, adding more sugar, if needed. Pour over vegetables and toss lightly.
Cover and chill for 2-4 hours before serving.
CUCUMBER AND OINION CAROLYN
2 CUPS SUGAR
1 CUP VINEGAR
1/2 CUP WATER
SALT AND PEPPER TO TASTE
COMBINE WITH SLICED CUCUMBERS
CUCUMBER AND ONIONS BONNIE
1 CUP MIRACLE WHIP
1/2 CUP SUGAR
4 TBP VINEGAR
4 TBP WATER
COMBINE AND MIX WELL
ADD SLICED ONIONS AND CUCUMBERS
SALT AND PEPPER TO TASTE
LET SET OVERNIGHT
CHOCOLATE ZUCCHINI CAKE ALICE
3 EGGS
2 CUPS SUGAR OR 2 CUPS SUGAR SUBSTITUE
1 CUP OIL
2 TSP VANILLA
2 CUPS SHREDDED ZUCCHINI
2 CUPS FLOUR
1 TSP SODA
1/4 CUP COCOA
1/2 TSP BAKING POWDER
1/4 TSP SALT
1 TSP CINNAMON
1 CUP CHOCOLATE CHIPS
1/2 CUP CHOPPED NUTS
COMBINE EGGS, SUGAR, OIL, VANILLA, AND ZUCHINI
SIFT TOGETHER DRY INGREDIENTS
ADD TO ZUCCHINI MIXTURE
ADD CHOCOLATE CHIPS AND NUTS
MIX WELL
POUR INTO A GREASED AND FLOURED 9X13 BAKING PAN
BAKE 350 FOR 50-60 MINUTES
POTATO WEDGES BEV
COAT POTATOES UNPEELED WITH BUTTER
SPRINKLE WITH PARMESON
BAKE 350 FOR 45 MINUTES TO 1 HOUR
VINEGAR CUCUMBERS
SLICED CUCUMBERS AND ONION
3/4 CUP WHITE VINEGAR
1/4 CUP WATER
1/3 CUP SUGAR
1/4 CUP CHOPPED FRESH PARSLEY
3/4 TSP SALT
1/8 TSP PEPPER
MONDAY JULY 2
POTATO WEDGES
2 tablespoons oil
1/4 cup Italian-seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon garlic salt
4 medium unpeeled potatoes (about 1-1/2 pounds)
Spread oil in a 13-in. x 9-in. baking pan. Combine the next five ingredients in a large plastic bag. Cut each potato lengthwise into eight wedges. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in pan. Repeat with remaining potatoes.
Bake, uncovered, at 350° for 40-45 minutes or until tender, turning once after 25 minutes.
POTATO WEDGES II
4 medium baking potatoes
1 tablespoon canola oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
Cut each potato into 12 wedges; place in a large bowl. Add the remaining ingredients; toss to coat. Arrange in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 425 degrees F for 20 minutes. Turn; bake 25-30 minutes longer or until crisp.
BAKED ZUCCHINI
2 medium zucchini, cut into 1/4-inch slices
2 tablespoons butter or margarine, melted
1 tablespoon minced fresh oregano
1/4 cup grated Parmesan cheese
salt and pepper to taste
In a bowl, toss the zucchini, butter and oregano. Arrange in a single layer on a greased baking sheet or shallow baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 35-40 minutes or until golden brown. Season with salt and pepper.
Chocolate Zucchini Bread
1 cup brown sugar
1 cup sugar
1/2 cup butter
1/2 cup oil
3 eggs
1 teaspoon vanilla
3/4 cup buttermilk
3 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt
2 1/4 teaspoons baking soda
5 tablespoons cocoa
2 1/2 cups grated zucchini
1/2 cup milk chocolate chips
1/2 cup chopped nuts (optional)
In a large bowl, mix the sugars, oil, and margarine together. Add the egg into the mixture one at a time. Mix in the buttermilk and vanilla. In a small bowl, sift together the flour, cinnamon, salt, baking soda, and cocoa. Add in the zucchini and dry mixture by alternating. Add in the chocolate chips and nuts. Grease a 9x13-inch pan and pour the batter into it. Bake in a 350 degree oven for 1 hour.
ZUCCINI SALAD
2 CUPS PEELED AND SLICED ZUCCHINI
10 OZ PKG GREEN PEAS
PKG PEARL ONION
ENV ITALIAN DRESSING
2 TBP CIDER VINEGAR
COOK ZUCCHINI IN BOILING WATER FOR 1 MINUTE AND DRAIN
COOK PEAS AND ONIONS ACCORDING TO DIRECTIONS AND DRAIN
PREPARE ITALIAN DRESSINGS BY DIRECTIONS
COMBINE 1/2 CUP OF DRESSING WITH COOKED VEGETABLES
COMBINE WITH SALAD GREENS
CHICKEN SPAGHETTI
8 OZ ANGEL HAIR PASTA
2 CUPS GRILLED CHICKEN OR CANNED CHICKEN
1 CAN CREAM OF MUSHROOM SOUP
1 CAN CREAM OF CHICKEN SOUP
8 OZ CAN ROTEL UNDRAINED
8 OZ. SOUR CREAM
MEXICAN BLEND CHEESE
350 OVEN
PREPARE PASTA AND DRAN
ADD REMAINING INGREDIENTS EXCEPT CHEESE
POUR INTO 9X13 BAKING DISH
COVER WITH FOIL
BAKE 30 MINUTES AT 350 UNTIL HOT AND BUBBLEY
REMOVE AND ADD CHEESE TO TOP
BACK TO OVEN TO MELT CHEESE
FRIDAY JUNE 30
VIRGINIA POLISH PICKLES
PLACE IN QUART JARS
2-3 CLOVES OF GARLIC
STUFF JARS WITH DILL
STUFF JARS WITH SMALL PICKLES
SOLUTION:
1 QUART WHITE VINEGAR
3 QUARTS OF WATER
SHORT OF A 3/4 CUP SALT
COMBINE AND BRING TO BOIL
POUR HOT INTO JARS
AND SEAL
CATHY ADDS 1 SMALL JALAPENO TO JAR
MAKES 3 QUARTS
SPONGE CAKE NORMA
6 EGG YOLKS BEAT FOR 5 MINUTES TILL THICKENED
ADD 1 CUP SUGAR AND 1 CUP FLOUR AND MIX WELL
IN ANOTHER BOWL 6 EGG WHITES, 1/2 TSP CREAM OF TARTAR, AND 1/2 TSP SALT, AND BEAT TILL FLUFFY
ADD 1/4 CUP COLD WATER, 1 TSP LEMON EXTRACT, AND 1/2 TSP LEMON RIND
COMBINE EGG WHTE MIXTURE SLOWLY INTO YOLK MIXTURE
POUR INTO AN GREASED 9X13 OR AN UNGREASED 10 INCH TUBE PAN
BAKE 325 FOR 35-40 MINUTES FOR 9X13 FOR TUBE PAN BAKE 325 FOR 60-65 MINUTES
ADDITIONALLY
MAKE A POWDERED SUGAR FROSTING THIN
CUT THE SPONGE CAKE INTO RECTANGULAR PIECES
ROLL IN THE FROSTING
ROLL IN CRUSHED PEANUTS TO COAT
THURSDAY JUNE 29
COFFEE BBQ SAUCE
1 medium onion, finely chopped
2 tablespoons olive oil
8 garlic cloves, minced
2 cups ketchup
1 cup cider vinegar
1 cup honey
1/2 cup reduced-sodium soy sauce
1/2 cup strong brewed coffee
2 teaspoons instant coffee granules
1/4 teaspoon salt
1/4 teaspoon pepper
In a large saucepan, saute onion in oil until tender. Add garlic; cook 2 minutes longer. Stir in the remaining ingredients and bring to a boil. Reduce heat; simmer, uncovered, for 35-45 minutes or until desired consistency, stirring occasionally. Yield: 4-1/2 cups.
Parmesan Crusted Tilapia (Olive Garden Copycat)
Ingredients:
6 tilapia fillets
1 1/4 cups alfredo sauce (home made or store bought. Extra can be used to mix with pasta if desired)
8 ounces angel hair pasta, cooked
1 lemon, sliced into 6 wedges
TILAPIA
3/4 cup Italian seasoned breadcrumbs, for tilapia crusting mixture
3/4 cup grated parmesan cheese, for tilapia crusting mixture
3 tablespoons vegetable oil, for tilapia crusting mixture
VEGGIES
4 cups zucchini, cut into 1/4 inch slices and halved
4 cups yellow squash, cut into 1/4 inch slices and halved
2 cups red bell peppers, cut into strips
2 cups red onions, cut into strips
1 tablespoon italian seasoning, for vege mixture
1 tablespoon salt, for vege mixture
1 tablespoon minced garlic, for vege mixture
1/4 cup extra virgin olive oil, for vege mixture
STIR FRY ZUCCHINI
1 ZUCCHINI PEELED AND CHOPPED
1 GREEN PEPPER CHOPPED
1 SMALL ONION CHOPPED
1 RIB CELERY CHOPPED
2 POTATOES CHOPPED
ENOUGH CHEESE OF CHOICE TO COVER WELL
OIL FOR STIR FRY SKILLET
PUT ALL INGREDIENTS BUT THE CHEESE IN STIR FRY PAN
STIR FRY TILL JUST TENDER
ADD CHEESE TILL MELTED
ZUCCHINI PIE MARY
3 CUPS ZUCCHINI PEELED AND SLICED THIN
3 TBP LEMON JUICE
COMBINE IN A BOWL, STIR AND SET ASIDE
4 TBP FLOUR
2 1/4 CUPS SUGAR
1 TSP CINNAMON
1/4 TSP SALT
COMBINE DRY INGREDIENTS AND MIX WELL
DOUBLE CRUST
PLACE FIRST CRUST IN PAN
PUT ZUCCHINI IN BOTTOM OF CRUST
SPRINKLE FLOUR MIXTURE ON TOP OF ZUCCHINI
SLICE BUTTER ON TOP
PLACE TOP CRUST ON
BAKE 350 FOR 30-40 MINUTES
DILLY ZUCCHINI CASSEROLE
1 CUP BISQUICK
1/2 CUP GRATED PARMESON
1 TBP DRY DILL WEED
1 TSP SALT
1/8 TSP PEPPER
4 EGGS LIGHTLY BEATEN
1/2 CUP CANOLA OIL
3 CUPS CHOPPED ZUCCHINI
1 LARGE ONION CHOPPED
COMBINE FIRST 5 INGREDIENTS
ADD EGGS AND OIL
STIR IN ZUCCHINI AND ONION AND BLEND WELL
POUR INTO GREASED 1 1/2 QUART BAKING DISH
BAKE UNCOVERED 375 FOR 25 MINUTES UNTIL GOLDEN BROWN
FRIDAY JUNE 29
TUESDAY JUNE 26
GRILLED ZUCCHINI
2 tablespoons grated orange rind
3/4 cup fresh orange juice (about 3 oranges)
1/2 cup fresh lime juice (about 3 limes)
3 tablespoons honey
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
2 red or vadalia onions
4 zucchini, each halved lengthwise (about 1 1/4 pounds)
2 sweet bell peppers
Cooking spray
3 tablespoons thinly sliced fresh basil
Combine first 7 ingredients in a large zip-top plastic bag. Peel onions, leaving root intact; cut each onion into 4 wedges. Add onion, zucchini, and peppers to bag. Seal and marinate in refrigerator 3 hour, turning bag occasionally.
Prepare grill.
Drain vegetables in a colander over a bowl, reserving marinade. Place vegetables on a grill rack coated with cooking spray, and grill for 8 minutes or until tender; turn and baste occasionally with 3/4 cup of the marinade. Place the vegetables on a serving platter; sprinkle with the basil. Serve the vegetables with the remaining marinade.
Combine the zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat. Boil mixture until the zucchini is clear; remove from heat. Add gelatin mix and stir until completely dissolved.
Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.
ZUCCHINI PEACH JELLY
6 cups shredded peeled zucchini (about 4 medium)
6 cups sugar
2 tablespoons lemon juice
1 can (8 ounces) crushed pineapple with juice
2 packages (3 ounces each) peach or orange gelatin
In a large saucepan or Dutch oven, combine zucchini, sugar, lemon juice and pineapple with juice; bring to a boil. Cook, stirring often, at a full boil for 10 minutes. Remove from the heat; stir in gelatin. Spoon into clean jelly jars. Cover and cool. Store in the refrigerator. Yield: 7-1/2 pints.
ZUCCHINI FREEZER JELLY
6 c. peeled fresh zucchini, grated
1/2 c. lemon juice
3 c. sugar
1 c. crushed pineapple (as so spoon from can press it against can to remove some of juice)
1 (6 oz.) pkg. apricot Jello
Cook zucchini for 15 minutes, stir constantly. Add other ingredients. Mix together and bring to a boil. Boil for 6 minutes. Turn off heat, add Jello. Stir good. Let cool. Put in containers and freeze
STRAWBERRY & ZUCCHINI JAM
6 c. ground zucchini
1 box (10 oz.) frozen strawberries
6 c. sugar
1 (6 oz.) box strawberry Jello
Mix sugar and zucchini. Let stand for 1 hour. Bring to a boil and add frozen strawberries and boil until thick. Add the Jello. Pour into hot, sterile jars and seal. Process 10 minutes in boiling water bath
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.
BREAD AND BUTTER PICKLE
6 c. cucumbers, sliced
3 med. onions, sliced
1 sweet green pepper
1/2 c. canning salt
2 c. vinegar
2 c. boiling water
1 tsp. mustard seed
1 tsp. celery seed
1/2 tsp. turmeric
1 1/2 c. sugar
Sort cucumbers. Wash well.
Mix cucumbers, onions, green pepper and salt; let stand 2 hours. Drain and rinse off excess salt.
Combine vinegar, boiling water, mustard seed, celery seed, turmeric and sugar. Bring to a boil.
Combine with cucumbers. Cook 5 minutes.
Pack into hot sterilized jars leaving 1/4-inch headspace. Wipe rim of jar with a damp paper towel. Adjust 2 piece caps.
Note: Original recipe did not call for further processing, but current recommendations are to process in a boiling water bath canner for 10 minutes. To avoid a cloudy brine or darkened pickles, do not use common table salt (use only canning salt).
ZUCCHINI CHIPS
Olive oil for frying
1 3/4 cups freshly grated Parmesan
1 1/2 cups panko (Japanese breadcrumbs)
3/4 teaspoon salt
2 large eggs
3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips
Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.
ZUCCHINI PANCAKES
2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil
Preheat the oven to 300 .
Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
FRIDAY JUNE 22
CHOW CHOW RELISH
VEGETABLE MIXTURE:
4 c. cabbage, chopped
2 c. chopped bell peppers (1 1/4 c. green, 3/4 c. red)
8 c. green tomatoes, chopped
2 c. onions, diced
VINEGAR MIXTURE:
4 c. white vinegar
3/4 c. sugar
2 tbsp. celery seed
3 tbsp. mustard seed
Tied in a bag loosely.
Soak vegetables overnight in salt water. Drain well the next day. If too salty, rinse in cold water.
Bring vinegar mixture to boiling point. Simmer 15-20 minutes. Add drained vegetables. Bring to boiling point and simmer 15 minutes. Keep hot. Remove bag of seeds, squeezing out all liquid. Discard. Add a pinch of alum (the size of a pea) for each quart of mixture. Stir well. Pour into hot sterilized jars.
ZUCCHINI RELISH FROM CRESTIVIEW COOKBOOK PG. 616 NORMA
10 CUPS GROUND ZUCCHINI
4 CUPS ONIONS DICED
5 TBP SALT
5 CUPS SUGAR
2 1/2 CUPS VINEGAR
1 TSP TUMERIC
1 TSP CELERY SEED
1 TSP MUSTARD SEED
1/2 TSP BLACK PEPPER
3-4 BELL PEPPER CHOPPED
PLACE SALT WITH THE ZUCCHINI, ONIONS AND LET STAND OVERNIGHT
DRAIN RINSE WITH WATER AND ADD REMAINIING INGREDIENTS
SIMMER FOR 30 MINUTES
POUR INTO HOT JARS AND SEAL WITH HOT LIDS
MAKES 8 PINTS
COOL CUCUMBER SOUP
2 cucumbers
2 tablespoons thinly sliced green onion
2 tablespoons margarine
1 tablespoon red wine vinegar
4 cups chicken broth
1 tbp farina
salt to taste
1/8 tablespoon dried tarragon
1/2 cup sour cream
3 tablespoons chopped fresh parsley
Peel, seed, and chop 2 cucumbers.
Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, add farina and stir. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.
Put the soup into a blender, and puree it.
Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.
STUFFED CUCUMBER SLICES
1 lg. cucumber
1 (3 oz.) pkg. cream cheese, room temp.
1 tbsp. blue cheese, crumbled
20 to 25 pimento strips or jar pimento
1 tsp. grated onion
2 tsp. minced parsley
1/2 tsp. dried dill weed
Score cucumber by pressing tines of a fork about 1/16 inch peel at one end pulling tines lengthwise leaving grooves. Turn cucumber and continue scoring until grooves are lengthwise over entire surface. Cut 1 inch slice from end. Use an iced tea spoon to scoop seeds from inside cucumber. Stand on cut end on paper towels to drain, about 10 minutes. In a small bowl, combine cream cheese, blue cheese, onion, parsley and dill weed. Spoon mixture into hollowed out center of cucumber. Wrap in foil or plastic wrap; refrigerate 3-4 hours. Slice crosswise into 1/4 inch slices. Garnish slices with pimento strips. Makes 20 to 25 slices.
7 DAY SWEET PICKLES
1/2 gallon water
1 cup Kosher or canning salt
1 gallon cucumbers, sliced
1/2 gallon water
1 tablespoon powdered alum
1/2 gallon water
1 tablespoon powdered ginger
1 quart vinegar
6 cups sugar
1 tablespoon celery seed
1 teaspoon ground cloves
1 teaspoon powdered cinnamon
Scrub cucumbers. Discard any with blemishes.
Bring one half gallon water and one cup salt to a boil. Pour this brine over 1 gallon sliced cucumbers in a crockor or other nonreactive container. select a dish to fit the top of the crock in order to weigh down the cucumbers and keep them under the solution.
Place a clean towel over the container and allow to stand for 4 days. On the fifth day, drain brine from the cucumbers, rinse well and drain again.
Boil another half gallon of water, adding alum. Pour mixture over cucumbers and allow to stand for another day. On the sixth day, drain again.
Boil another half gallon of water, adding powdered ginger; pour mixture over cucumbers.
On the seventh day, drain again. Boil 1 quart vinegar, sugar, celery seed, cloves and cinnamon.
Bring mixture to a boil; add cucumbers to hot sterilized jars and fill jars with mixture leaving 1/2 inch from top.Process in a boiling water bath for 10 minutes
THURSDAY JUNE 21
VIRGINIA POLISH PICKLES
PLACE IN QUART JARS
2-3 CLOVES OF GARLIC
STUFF JARS WITH DILL
STUFF JARS WITH SMALL PICKLES
SOLUTION:
1 QUART WHITE VINEGAR
3 QUARTS OF WATER
SHORT OF A 3/4 CUP SALT
COMBINE AND BRING TO BOIL
POUR HOT INTO JARS
AND SEAL
CATHY ADDS 1 SMALL JALAPENO TO JAR
MAKES 3 QUARTS
MARY'S FROZEN CUCUMBER AND ONION
DAY 1
2 QUARTS CUCUMBERS SLICED THIN
PLACE IN GLASS BOWL
ADD 2 TBP PICKLING SALT AND MIX WELL
REFRIGERATE FOR 24 HOURS
DAY 2
DRAIN IN COLANDER REAL WELL
SLICE 1 LARGE ONION THIN
ADD 1 1/2 CUP SUGAR
3/4 TSP CELERY SEED
1/2 CUP VINEGAR 5%
STIR WELL TO MAKE SUGAR IS DISSOLVED
POUR OVER CUCUMBERS AND ONIONS AND STIR
REFRIGERATE FOR ANOTHER 24 HOURS
DAY 3
PUT INTO FREEZER BAGS OR CONTAINERS
FREEZE
REFRIGERATE AFTER OPEN
SWEET PICKLE RELISH JANET BROCKMAN, MAIL CARRIER FROM BROOKFIELD
1 qt chopped cucumbers
1 c chopped green sweet peppers
2 c chopped onions
1 c chopped sweet red peppers
1/4 c salt
3 1/2 c sugar
1 TBSP celery seed
1 TBSP mustard seed
2 c cider vinegar ( i use apple cider vinegar)
Combine vinegar, onions, and green and red peppers in a large bowl, sprinkle with salt and cover with cold water. Let stand for 2 hours. Drain, rinse, and drain thoroughly. Combine sugar, spices, and vinegar in a large saucepan. Bring to a boil. Add drained vegetables and simmer for 10 minutes. Pack hot relish into hot jars, leaving 1/4 inch head space, adjust hot lids. Process for 10 minutes in hot boiling water bath.
WEDNESDAY JUNE 20
CINNAMON CUCUMBER RINGS NORMA
2 GALLONS CUCUMBERS PEELED, SEEDED, AND CUT INTO 1/2 INCH RING
SOAK FOR 24 HOURS IN 8 1/2 CUPS WATER AND 2 CUPS LIME
DRAIN AND WASH IN COOL WATER
COVER WITH COOL WATER FOR 3 HOURS
DRAIN AND ADD
1 CUP VINEGAR
1 SMALL BOTTLE RED FOOD COLORING
1 TBP ALUM
ENOUGH WATER TO COVER AND SIMMER FOR 2 HOURS (DO NOT BOIL)
DRAIN AND COVER WITH:
SYRUP:
2 CUPS VINEGAR 5%
2 CUPS WATER
10 CUPS SUGAR
8 STICKS CINNAMON
1 12 OZ BAG OF RED HOTS
BRING TO BOIL
PUT INTO GLASS JARS WHILE HOT
POUR SYRUP INTO JARS
EACH DAY FOR DAYS DRAIN SYRUP AND BRING TO BOIL
ON THE FOURTH DAY WHILE HOT POUR OVER PICKLES AND SEAL
DILLED GREAN BEANS
PACK GREEN BEANS IN PINT JAR
ADD 1/4 TSP CRUSHED RED PEPPER
1/4 TSP CLOVES
1/4 TSP GARLIC
1 HEAD DILL OR 1 TBP DILL WEED
IN AN ENAMEL PAN PLACE 2 CUPS WATER, 1/4 CUP CANNING SALT, AND 1 PINT VINEGAR AND BRING TO BOIL
POUR OVER GREEN BEANS WHILE HOT
COLD PACK FOR 15 MINUTES
FROZEN CUCUMBER BLANCHE
IN A ONE GALLON GLASS JAR PLACE 2 QUARTS OF SLICED CUCUMBERS
2 TBP SALT
1 LARGE ONION SLICED
STIR AND REFRIGERATE FOR 24 HOURS
DRAIN
COMBINE 1 1/2 CUPS SUGAR
1/2 CUP WHITE VINEGAR
STIR UNTIL DISSOLVED
POUR OVER CUCUMBERS AND MARINATE FOR 24 HOURS IN REFRGERATOR
PLACE IN FREEZER CONTAINER JUICE AND ALL AND FREEZE
VIDALIA ONION RELISH
4 Vidalia onions, finely chopped
2 cups shredded cabbage
3/4 cup red bell pepper, chopped
1/4 cup salt, coarse
8 cups water
1/2 cup brown sugar, packed
2 cups cider vinegar
1 tablespoon dried mustard
1/2 teaspoon turmeric
1/2 cup water
1/4 cup flour
2 teaspoons celery seed
Chop onions and peppers, and shred cabbage into a large glass bowl (do not use a metal bowl). Dissolve 1/4 cup of salt in 1 quart of water. Pour over vegetables. Cover and soak overnight. In the morning, drain the vegetables in a large colander.
In a large kettle, dissolve brown sugar and cider vinegar.
Mix dry mustard and turmeric with 1/2 cup of water. Add flour to create a smooth, thick paste. Add to vinegar mixture, whisk to blend until smooth. Add celery seeds and mustard seeds.
Bring the entire mixture to a boil over medium heat, stirring constantly to prevent the mixture from sticking.
When mixture has thickened, add cabbage and red bell pepper and onion. Continue to boil for 5 minutes.
Place mixture in sterile jars and close with sterile lids. Immerse jars in boiling water bath for 15 minutes. Remove carefully from boiling water and place on cooling
racks or a heavy towel until cooled and jars have sealed.
OLD SOUTH LIME PICKLE
7 lbs sliced cucumbers
1 cup mrs. wages pickling lime
2 gallons water
8 cups distilled white vinegar 5% acidity
8 cups sugar
1 tablespoon salt
2 teaspoons mixed pickling spices
1 (1 ounce) bottle green food coloring, it may not take that much, but you want them a very dark green color
Soak clean cucumbers in water and lime mixture in crockery or enamel ware for overnight. Do not use aluminum ware.
Remove sliced cucumbers from lime water. Discard lime water. Rinse 3 times in fresh cold water. Soak 3 hours in ice water.
Combine vinegar, sugar, salt and mixed pickling spices in a large pot. Bring to a low boil, stirring until sugar dissolves. Remove syrup from heat and add sliced
cucumbers. Soak 5-6 hours or overnight. Boil slices in the syrup 35 minutes. Fill sterilized jars with hot slices. Pour hot syrup over the slices, leaving 1/2 inch headspace. Cap each jar when filled.
Process pints 10 minutes, quarts 15 minutes in a boiling water bath canner.
Test jars for airtight seals according to manufacturer's instructions. Refrigerate unsealed jars.
SWEET CUCUMBER PICKLE OR RELISH
2 c. lime
1 gal. water
7 lb. cucumbers
2 qt. vinegar
10 c. sugar
1 tbsp. salt
1 tbsp. celery seed
2 tbsp. pickling spice
Drop of green coloring
Soak cucumber chips in lime and water for 24 hours. Rinse the lime off and soak in clear water 3 hours. Rinse and soak 12 hours in the sugar and vinegar. Tie the spices in a cloth bag and place it with the soak also. Boil the cucumbers in this vinegar syrup and spice solution 45 minutes. Pack the hot pickle into hot jars and seal. If you want to make relish split the cucumbers into fourths or eighths lengthwise. This makes the soaking the rinsing easier. Grind the cucumbers before the syrup soak and cooking steps.
WATERMELON, TOMATO, AND CUCUMBER SALAD
Red Wine Vinaigrette:
1/4 cup red wine vinegar
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
Salad:
3 cups watermelon chunks
3 cups coarsely chopped tomatoes
3 cups coarsely chopped cucumbers
1 cup chopped fresh basil
1/2 cup chopped red onion
3/4 cup crumbled feta cheese
Instructions
Combine vinegar, salt, pepper and oil; whisk well. Gently toss remaining ingredients in a large bowl. Pour vinaigrette over salad and toss to coat. Serve immediately.
OLD FASHIONED FERMENTED PICKLES
These authentic old-fashioned style pickles have all the flavor of those pickle-barrel treats from long ago. Use the following quantities for each gallon capacity of your container.
4 lbs of 4-inch pickling cucumbers
2 tbsp dill seed or 4 to 5 heads fresh or dry dill weed
1/2 cup salt
1/4 cup vinegar (5%)
8 cups water and one or more of the following ingredients:
2 cloves garlic (optional)
2 dried red peppers (optional)
2 tsp whole mixed pickling spices (optional)
Procedure:
Wash cucumbers. Cut 1/16-inch slice off blossom end and discard. Leave 1/4-inch of stem attached.
Place half of dill and spices on bottom of a clean, suitable container (see page 6-1). Add cucumbers, remaining dill, and spices.
Dissolve salt in vinegar and water and pour over cucumbers. Add suitable cover and weight. Store where temperature is between 70°F and 75°F for about 3 to 4 weeks while fermenting. Temperatures of 55 to 65°F are acceptable, but the fermentation will take 5 to 6 weeks. Avoid temperatures above 80°F, or pickles will become too soft during fermentation. Fermenting pickles cure slowly. Check the container several times a week and promptly remove surface scum or mold.
Caution: If the pickles become soft, slimy, or develop a disagreeable odor, discard them. Fully fermented pickles may be stored in the original container for about 4 to 6 months, provided they are refrigerated and surface scum and molds are removed regularly.
Canning fully fermented pickles is a better way to store them. To can them, pour the brine into a pan, heat slowly to a boil, and simmer 5 minutes. Filter brine through paper coffee filters to reduce cloudiness, if desired. Fill jar with pickles and hot brine, leaving 1/2-inch headspace. Adjust lids and process pint jars for 10 minutes and quart jars for 15 minutes in a boiling water bath.
TUESDAY JUNE 19
SWEET RELISH
4 cups ground cucumbers unpeeled
1 1/2 cups ground green bell peppers
3 cups finely diced celery
1/4 cup salt
3 1/2 cups sugar
2 cups white vinegar
1 teaspoon celery seed
1 teaspoon mustard seeds
6 teaspoons chopped dill (optional)
Combine all veg in a large bowl, sprinkle with salt, add water to cover and let stand for 5 hours.
Drain well and press out remaining liquid.
Combine remaining ingredients and bring to a boil.
Stir until sugar is dissolved.
Stir in veg and simmer for 10 minutes.
Pack into clean hot jars leaving 1/2 inch head space.
Process 10 minutes in a boiling water
SWEET CUCUMBER PICKLE OR RELISH
2 c. lime
1 gal. water
7 lb. cucumbers
2 qt. vinegar 10 c. sugar
1 tbsp. salt
1 tbsp. celery seed
2 tbsp. pickling spice
Drop of green coloring
Soak cucumber chips in lime and water for 24 hours. Rinse the lime off and soak in clear water 3 hours. Rinse and soak 12 hours in the sugar and vinegar. Tie the spices in a cloth bag and place it with the soak also. Boil the cucumbers in this vinegar syrup and spice solution 45 minutes. Pack the hot pickle into hot jars and seal. If you want to make relish split the cucumbers into fourths or eighths lengthwise. This makes the soaking the rinsing easier. Grind the cucumbers before the syrup soak and cooking steps.
CUCUMBER RELISH
2 GALLONS CUCUMBERS WASHED
SOAK IN COLD WATER OVERNIGHT
DRAIN AND GRIND WITH THE FOLLOWING
24 SMALL ONIONS
12 BELL PEPPERS
DRAIN
ADD:
8 CUPS CIDER VINEGAR
9 CUPS SUGAR
1/2 CUP SALT
2 TBP CELERY SEED
2 TBP MUSTARD SEED
1 TSP GINGER
1 TSP CLOVES
1 TSP ALL SPICE
COMBINE WITH VEGGIES AND MIX WELL
BRING TO BOIL FOR 45 MINUTES
PLACE IN HOT JARS SEAL (PROCESS)
CORN RELISH
5 CUPS CORN
5 CUPS CABBAGE
4 GREEN PEPPERS
4 RED PEPPERS
4 CARROTS GRATED
1 1/2 TBP SALT
1/2 TSP TUMERIC
1 TSP CELERY SEED
1 TBP MUSTARD SEED
1 1/2 CUPS SUGAR
2 CUPS CIDER VINEGAR
1 1/2 TSP CORN STARCH
GRIND CABBAGE, PEPPERS, AND CARROTS
ADD REMAINING INGREDIENTS EXCEPT CORN STARCH
COOK FOR 30 MINUTES
ADD ENOUGH WATER TO CORN STARCH TO MAKE A PASTE
ADD TO MIXTURE AND STIR
COOK 5 MINUTES MORE UNTIL BEGINS TO THICKEN
PUT IN HOT JARS AND SEAL (PROCESS)
CAKE MIX COOKIES
CAKE MIX OF CHOICE
1/2 CUP OIL
2 EGGS
COMBINE AND MIX WELL
DROP BY TSP OR TBP ON UNGREASED COOKIE SHEET
BAKE 350 FOR 8-10 MINUTES
3 DOZEN
RED VELVET CUPCAKES
PREPARE CAKE MIX BY BOX DIRECTIONS
ADD DRY CHOCOLATE PUDDING MIX
MIX WELL
POUR INTO MUFFINS PANS ABOUT 3/4 FULL
BAKE ACCORDING TO CAKE DIRECTIONS
MONDAY JUNE 18
CUCUMBER AND ONIONS NORMA
1/2 CUP SUGAR
1/3 CUP VINEGAR
1/3 CUP WATER
1 TBP CANOLA OIL
1 ENV. GOOD SEASON ZESTY ITALIAN DRESSING DRY
COMBINE ALL INGREDIENTS AND MIX WELL
SLICE CUCUMBERS
ONIONS INTO RINGS
MARINADE INTO DRESSING AND REFRIGERATE
ALICES APRICOT PIE
DOUBLE CRUST
4 CUPS APRICOTS PITTED
1 CUP SUGAR OR SWEETENER EQUIVILANT
1/3 CUP FLOUR AND REMOVE 1 TBP
1/2 TSP CINNAMON
2 TBP LEMON JUICE OVER APRICOTS
1 1/2 TBP MELTED BUTTER
PLACE APRICOTS IN BOTTOM CRUST
COMBINE SUGAR, FLOUR, AND CINNAMON
SPRINKLE OVER APRICOTS
DOT WITH BUTTER
PLACE TOP CRUST AND VENT
BAKE 375 (GAS) OR 425 (ELEC) FOR 40 MINUTES
MOIST LEMON CAKE
LEMON PUDDING CAKE
1 Super Moist lemon cake mix
1 egg
1 box vanilla instant pudding
Make cake and add 1 egg and dry pudding.
Bake as directed on package.
Mix together 3 cups powdered sugar
1/3 cup of orange juice and 2 tablespoons lemon juice. Punch holes in cake while hot and pour above mixture over it. Let cake cool and then put whipped topping on top.
LEMON PUDDING CAKE
1 pkg. yellow cake mix
3/4 c. water
3/4 c. salad oil
2 tsp. lemon juice
1 pkg. instant lemon pudding
5 eggs
Mix all ingredients together. Beat 3 minutes.
Pour into greased and floured 9x13 inch pan.
Bake at 350 degrees for 40 minutes.
VIRGINIAS LEMON CAKE MIX
1 LEMON CAKE MIX
1 PKG INSTANT VANILLA PUDDING
4 EGGS
3/4 CUP OIL
1 CAN 7UP
COMBINE AND MIX WELL
POUR INTO 9X13 GREASED AND FLOURED
BAKE 350 FOR 25 MINUTES
POWDERED SUGAR FROSTING WITH LEMON ZEST
THURSDAY JUNE 14
Health Benefits of Watermelon
.Bone Health: As watermelon is high on calcium, it helps build up strong bones. Watermelon also contains vitamin C and beta-carotene, which helps in the production of collagen, a substance that holds together muscles and bones. Together, these nutrients not only help alleviate the symptoms of osteoarthritis and rheumatoid arthritis, but prevent its occurrence too.
Heart Health: The antioxidant properties of watermelon strengthen and boost the immune system, and help the body in fighting off various infections. Medical studies also indicate that watermelon nutritional value is unchallenged when it comes to reducing the risk of heart attack, and other coronary diseases.
Hydration: Watermelon is not called the queen of fruits during summer time for nothing. With 93% of its weight being water, this fruit can not only quench thirst but provide the body with adequate amount of hydration and internal lubrication, thus saving the body from ill effects of dehydration.
Potassium: Adequate potassium in the body inhibits an unprecedented rise in blood pressure, thereby reducing the risk for hypertension, stroke and occurrence of kidney stones, and promoting smooth functioning of the heart and kidneys.
Weight Watcher: Low on calories and high on all other nutrients, watermelons are a weight watcher's favored food. Eating it regularly in your diet, as a midday snack, or as part of the main meal gives a feeling of fullness, with the right mix of health!
CANTELOPE JELLO BOAT
DIVIDE A MELON IN HALF
REMOVE SOME OF THE CANTALOPE
PREPARE JELLO OR JELLOS OF CHOICE
POUR INTO CANTELOPE
REFRIGERATE AND ALLOW T GEL
WATERMELON SALAD
8 CUPS LOOSLELY TORN LETTUCE
2 CUPS SEEDLESS WATERMELON IN CHUNKS
3/4 CUP QUARTERED CUCUMBER SLICES
1/3 CUP THIN CUT RINGS OF RED ONION
COMBINE AND MIX WELL
1/3 CUP RASPBERRY VINAGERATE
1 TBP MAYO WITH OLIVE OIL
COMBINE AND POUR OVER MIXTURE
TOSS TO COAT
WATERMELON PIE
Crust:
1-1/2 cups low-fat graham cracker crumbs
1/4 cup light margarine, melted
3 Tablespoons granulated sugar
Filling:
12 ounces Cool Whip Free, thawed
3 ounces watermelon gelatin powder
1/4 cup water
2 cups watermelon balls
To prepare crust, combine graham cracker crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9-inch pie pan. Chill one hour, or until firm. Or, bake in a 375 oven for ten minutes or until edges are brown. Cool on rack before filling.
To prepare filling, combine whipped topping, watermelon gelatin powder, and water. Fold in watermelon balls. Spoon into prebaked crust. Chill pie for two hours.
WATERMELON CAKE
1-1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1/8 teaspoon cinnamon
1/8 teaspoon salt
6 Tablespoons (3/4 stick) butter, at room temperature
2/3 cup sugar
2 eggs
1/2 cup sour cream
1 cup (about 1/8 medium seedless watermelon) watermelon juice with pulp (see Note)
Red food coloring, optional
3/4 cup miniature chocolate chips
powdered sugar, optional
Preheat oven to 350 F. Line standard or miniature muffin tins with baking paper cups.
Whisk together flour, baking soda, baking powder, cinnamon and sugar in a medium bowl. Set aside.
In a large bowl, cream butter and sugar. Beat in eggs. Add sour cream and watermelon beating just until combined. (A few drops of red food coloring may be added to the batter to enhance the color to simulate watermelon.) Fold in chocolate chips.
Fill muffin tins 3/4 full. Bake 20 to 25 minutes for standard muffins or 15 to 18 minutes for mini-muffins. Place muffins on racks to cool.
Just before serving, sift with powdered confectioners' sugar, if you wish.
Yield: 12 standard muffins or about 48 mini-muffins
WATERMELON FRESCA
4 cups cubed seeded watermelon
1/2 cup water
1/2 cup white sugar, or to taste
4 slices lime
24 fresh mint leaves
ice
Puree the watermelon and water in a blender until smooth. Add sugar to taste. Cut the lime slices in half. Place a half lime slice into each of 8 glasses along with 3 mint leaves. Crush with a cocktail muddler, then fill each glass with ice. Pour in the watermelon agua fresca, and stir before serving
RASPBERRY MINT COOLER
USING THE INGREDIENTS ABOVE, ADD BELOW
1 FROZEN LEMONADE CONCENTRATE (OPTIONAL)
1/2 CUP RASPBERRIES (OPTIONAL)
BLEND WITH WATERMELON AND WATER
BANANA SPLIT CAKE
2 cups graham cracker crumbs
1/2 cup butter, melted
1 (8 ounce) package cream cheese
1/4 cup butter, softened
3 cups powdered sugar
4 bananas
1 (20 ounce) can crushed pineapple, drained
1 quart strawberries, stemmed and quartered
1 1/2 cups sugar free strawberry glaze
1 (12 ounce) container lite frozen whipped topping, thawed
1 (10 ounce) jar maraschino cherries, drained and quartered
In a medium bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom of a 9x13 inch baking pan. Chill to set.
In a large bowl, mix together the cream cheese, butter and confectioners' sugar until smooth and creamy. Spread over the chilled graham cracker crust. Arrange the sliced bananas over the cream cheese mixture. Then cover with the drained crushed pineapple. Place strawberries cut side down over the pineapple layer, then coat with the strawberry glaze. Spread the whipped topping over the strawberry layer, decorate with maraschino cherries and sprinkle with chopped nuts.
On a greased 14-in. pizza pan, press cookie dough into a 12-in. circle. Bake at 375 degrees F for 10-12 minutes or until golden brown. Cool completely on a wire rack.
In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust. Toss bananas with lemon juice. Arrange the pineapple, strawberries, bananas, kiwi and oranges over cream cheese mixture. Refrigerate for 1 hour. Combine marmalade and water; drizzle over fruit.
WEDNESDAY JUNE 13
STRAWBERRIES
The typical serving size of strawberries is one cup, or approximately eight large strawberries. A single serving of strawberries contains 50 calories, 11 grams of carbohydrates and 1 gram of protein. Strawberries contain no fat, cholesterol or sodium.
Vitamins
One serving of strawberries contains 160 percent of the daily recommended allowance of vitamin C. Strawberries are also high in folate, which is especially important for pregnant women.
Minerals
Strawberries provide 170 milligrams of potassium per serving. Strawberries also provide 2 percent of the daily recommendation for calcium and iron.
Fiber and Sugar
A serving of strawberries has 2 grams of fiber, which is important for healthy digestion. It also has 9 grams of sugar, mostly in the form of fructose.
Antioxidants and Flavonoids
A cup of strawberries is high in antioxidants and flavonoids, compounds that have been shown to reduce the risk of cancer.
ALICES STRAWBERRY PERSERVES
2 CUPS SLICED STRAWBERRIES
1 CUP SUGAR OR SWEETENER
DASH STRAWBERRY FLAVORING
COMBINE STRAWBERRIES AND SUGAR AND ALLOW TO SET TO DRAW OUT JUICES
PLACE IN KETTLE ADD FLAVORING AND COOK OVER MEDIUM HEAT FOR 5 MINUTES
REMOVE AND PLACE IN JARS AND REFRIGERATE OR FREEZE
MAKES 1 PINT OR 2 SMALL BABY FOOD JARS
FRESH STRAWBERRY PIE
2 (9 inch) pie shells, baked
2 1/2 quarts fresh strawberries
1 cup sugar
2 tablespoons cornstarch
1 cup boiling water
1 (3 ounce) package strawberry flavored gelatin
In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.
Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries.
Refrigerate until set. Serve with whipped cream, if desired.
STRAWBERRY YUMMY
CRUMBLE
1 CUP FLOUR
1/.2 CUP BUTTER
1/4 CUP BROWN SUGAR
1/2 CUP CHOPPED NUTS (WALNUTS OR PECANS)
COMBINE ALL INGREDIENTS AND MIX WELL
CRUMBLE ONTO COOKIE SHEET
BAKE 375 FOR 10 MINUTES AND STIR WHILE BAKING
PLACE CRUMBS IN BOTTOM OF A 9X13 PAN AND RESERVE SOME FOR TOP
BEAT ON LOW SPEED, THEN ON HIGH FOR 15-20 MINUTES UNTIL FLUFFY
FOLD IN 1 CUP CREAM WHIPPED (COOL WHIP)
POUR ON TOP OF CRUMBS
GARNISH TOP WITH RESERVED CRUMBS
PUT INTO FREEZER
SERVE IMMEDIATELY AFTER REMOVING FROM FREEZER
SUGAR FREE STRAWBERRY PIE
1 CUP DIET 7UP
3 TBP CORN STARCH
1 BOX SUGAR FREE STRAWBERRY JELLO
COMBINE AND HEAT TILL THICKENED
REMOVE FROM HEAT
STIR IN 3 PACKETS OF SWEETENER
STIR IN 1 QUART OF SLICED STRAWBERRIES
POUR INTO BAKED PIE CRUST OR GRAHAM CRACKER CRUST
REFRIGERATE TILL SERVING
SPINACH AND STRAWBERRY SALAD
2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds
small pretzels
In a large bowl, toss together the spinach and strawberries.
In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
BANANA SPLIT CAKE
2 cups graham cracker crumbs
1/2 cup butter, melted
1 (8 ounce) package cream cheese
1/4 cup butter, softened
3 cups powdered sugar
4 bananas
1 (20 ounce) can crushed pineapple, drained
1 quart strawberries, stemmed and quartered
1 1/2 cups sugar free strawberry glaze
1 (12 ounce) container lite frozen whipped topping, thawed
1 (10 ounce) jar maraschino cherries, drained and quartered
In a medium bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom of a 9x13 inch baking pan. Chill to set.
In a large bowl, mix together the cream cheese, butter and confectioners' sugar until smooth and creamy. Spread over the chilled graham cracker crust. Arrange the sliced bananas over the cream cheese mixture. Then cover with the drained crushed pineapple. Place strawberries cut side down over the pineapple layer, then coat with the strawberry glaze. Spread the whipped topping over the strawberry layer, decorate with maraschino cherries and sprinkle with chopped nuts.
On a greased 14-in. pizza pan, press cookie dough into a 12-in. circle. Bake at 375 degrees F for 10-12 minutes or until golden brown. Cool completely on a wire rack.
In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust. Toss bananas with lemon juice. Arrange the pineapple, strawberries, bananas, kiwi and oranges over cream cheese mixture. Refrigerate for 1 hour. Combine marmalade and water; drizzle over fruit.
TUESDAY JUNE 12
PEACH MARMALADE
18 PEACHES CHOPPED
COMBINE
5 ORANGES SEEDED PEEL AND ALL
PUT IN FOOD PROCESSOR AND CHOP UP FINE
1 CUP PEACHES AND ORANGES AND 1 1/2 CUPS SUGAR
COOK DOWN TILL THICKENED
PEACHES
Peach nutrition contains good levels of potassium, vitamin A and beta carotene. They also provide a good source of niacin (vitamin B3).
Peaches are a very good source of niacin (vitamin B3) which helps lower cholesterol levels and stabilises your blood sugar. Vitamin B3 also helps the body to process fats.
Containing good levels of vitamin A, peach nutrition is good for eye health and can help to fight off infections.
Peaches also contain good levels of beta carotene which helps protect the bodies' cells from free radical damage and also provides a source of vitamin A. Beta carotene also plays a part in the health of the immune and reproductive systems.
Peach nutrition contains good levels of potassium which helps the nerves and muscles to function properly and also maintains the bodies' acid balance. Potassium can also lower the risk of high blood pressure.
One medium sized peach contains around 58 calories.
PEACH SALSA
2 cups diced peeled peaches
1 cup diced tomato
1/2 cup thinly sliced green onion
1/4 cup diced red bell pepper
2 tablespoons lime juice, about 1 medium lime
1 to 2 teaspoons finely minced hot or mild chile pepper, or to taste
1 tablespoon chopped fresh cilantro, or to taste
dash ginger
dash garlic powder
1 tablespoon orange or pineapple juice, optional
dash freshly ground black pepper
sugar or honey, if desired, to taste
Combine all salsa ingredients, tasting and adding sugar or honey if you would like the salsa a little sweeter. It really depends on the sweetness of the peaches. Some chopped mango can be used along with peaches in this recipe. Let stand for 45 minutes or refrigerate for a few hours before serving.
Delicious with grilled fish or pork.
FRUIT SALAD FOR TWO ALICE
1 PEACH PEELED AND DICED
1 APPLE PEELED AND DICED
1 BANANA PEELED AND DICED
1/2 CUP GRAPES CUT IN HALF
1/4 CUP CHOPPED PECANS
2 TBP MIRACLE WHIP
DIVIDE FRUIT INTO TWO BOWLS
STIR IN 1 TBP OF MIRACLE WHIP INTO EACH BOWL
AND SERVE
PEACH PIE FILLING
10 CUPS WATER
4 CUPS SUGAR
1 CUP CORN STARCH
TASTE OF CINNAMON
TASTE OF NUTMEG
PLACE PEELED AND SLICED PEACHES IN JAR
COMBINE OTHER INGREDIENTS COOK UNTIL THICKENED
POUR OVER PEACHES HOT
REMOVE AIR
LEAVE 1/2 INCH SPACE AT TOP
LID AND CAP
PRESSURE FOR 10 MINUTES AT 10 LB.
PEACH CREAM PIE
pastry for 9-inch pie
4 tablespoons flour
1 cup sugar
1 cup heavy cream
1/8 teaspoon salt
1/4 teaspoon almond extract
1/2 teaspoon nutmeg
6 to 8 medium ripe peaches, peeled, pitted, cut in quarters or eighths
Line a 9-inch pie plate with homemade or pastry pie shell. Flute edges and prick the pie shell all over. Chill for 1 hour. Bake at 450° for 10 minutes, or until crust is done but not brown.
Sift flour and sugar together. Add cream, salt, almond extract, and nutmeg; beat to blend well. Arrange peach slices in 1 layer in the crust, so they are resting spoon fashioned, close together. Fill any spaces with more peach slices. Pour the cream filling over the peaches. Return pie to hot oven and bake for 10 minutes. Reduce heat to 350° and bake for 35 to 45 minutes longer, or until peaches are cooked and filling is just set. As soon as filling is not jiggly, remove.
PEACH CRISP
2 1/2 pounds fresh peaches, peeled, pitted
1 cup sifted flour
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup soft butter
Butter an 8-inch square baking dish. Preheat oven to 375°.
Slice peeled, pitted peaches into the prepared baking dish. Sift together the flour, sugar, salt and cinnamon into a medium bowl. Cut butter into flour mixture with pastry blender until mixture resembles coarse meal. Sprinkle crumbs evenly over peaches in baking dish. Bake at 375° for 45 to 50 minutes, until topping is golden brown and peaches are tender. Serve peach crisp warm with cream or whipped topping
QUICK AND EASY PEACH COBBLER
1 cup. flour
1 cup. sugar
1 1/2 tsp. baking powder
1 stick butter
3/4 cup. milk
1 lg. can sliced peaches
6 fresh peaches peeled and sliced
1 tsp. cinnamon (optional)
3 tbsp. sugar (optional)
Melt butter in a 2 quart casserole dish in oven
combine and sift together flour, sugar, and baking powder.
Add milk to the dry ingredients and stir until blended.
Method 1:
Pour the batter into the melted butter; dribble peach juice into the mixture and add peaches. Sprinkle top with cinnamon and sugar. Bake 30 to 40 minutes at 375F.
Method 2: Arrange peaches and in melted butter. Drizzle batter back and forth over fruit. Bake 375 for 30 to 45 minutes or until golden brown.
GRILLED PEACHES
Peaches, 1 for each person
1/2 cup sherry vinegar or balsamic vinegar
1/4 cup brown sugar
juice of 1 lemon
1/4 teaspoon freshly ground black pepper
Halve the peaches, remove pits. Drizzle with about 2 teaspoons of the lemon juice. Cover with plastic wrap and set aside.
In a small saucepan, combine vinegar, brown sugar, remaining lemon juice and black pepper. Boil until reduced by about 1/2.
Place peaches cut-side down on a hot lightly oiled grill. Cover and cook for about 2 minutes, or until there are grill marks. Turn over and baste the cut sides with the vinegar mixture. Cover the grill and cook for about 3 more minutes, or until softened.
MONDAY JUNE 11
BANANA PUDDING
LINE A BOWL WITH VANILLA WAFERS
LAYER OF SLICED BANANAS ON BOTTOM
FILL WITH BANANA PUDDING
TOP WITH SLICED BANANAS
SHIRLEYS BANANA BREAD
2 CUPS FLOUR
1 TSP BAKING POWDER
1 TSP SALT
1/2 TSP BAKING SODA
1 CUP SUGAR
1/2 CUP SHORTENING
2 UNBEATEN EGGS
1 CUP MASHED BANANAS RIPRENED
1/2 CUP WALNUTS
SIFT TOGETHER DRY INGREDIENTS AND SET ASIDE
CREAM TOGETHER SUGAR AND SHORTENING
BLEND IN EGGS ONE AT A TIME, BEATING WELL AFTER EACH EGG
FOLD IN BANANAS AND NUTS
BLEND IN DRY INGREDIENTS
GREASE TWO 9 INCH LOAF PANS
BAKE 350 FOR 45-50 MINUTES
FROZEN FRUIT SALAD
1 LARGE CAN ORANGE JUICE CONCENTRATE (NO WATER)
1 LARGE CAN APRICOTS DRAINED
1 LARGE CAN CRUSHED PINEAPPLE WITH JUICE
3/4 CUP SUGAR
3-4 BANANA SLICED OR CHOPPED FINE
COMBINE ALL INGREDIENTS IN BLENDER AND PUREE
POUR INTO LINED CUPCAKES 1/2 INCH FROM TOP
FREEZE SEVERAL HOURS OR OVERNIGHT
MAKE APPROXIMATELY 24 CUPCAKE SIZE
SET OUT 10 MINUTES BEFORE SERVING
BANANA FOSTER
2 large under-ripe bananas (yellow with some green)
2 tablespoons butter
1 teaspoon cinnamon
1/4 cup brown sugar
1/2 CUP pecans
Splash of heavy cream
Vanilla ice cream for serving
Peel the bananas. Slice them at an angle into 1-inch thick pieces.
Heat a large saute pan over medium-high heat. Melt the butter. When the butter foams, lay in the pieces of banana, cut side down, and the cinnamon. Let the bananas cook about 30 seconds. Add the brown sugar stirring gently, turning the banana pieces once, until the sugar melts.
Turn bananas once more and add the banana liqueur, shaking and swirling the pan to combine the sauce ingredients. Add the rum and ignite either by tipping the pan towards the flame, or light contents with a match. Remove pan from burner and allow the flames to burn out completely. Place the pan back on the burner, turn up the heat and let the sauce reduce, spooning over bananas.
Add the heavy cream and cook a minute more so the sauce becomes thick and syrupy. Remove from heat. Spoon bananas and sauce over scoops of vanilla ice cream and serve immediately.
BANANA PUDDING CAKE
1 package yellow cake mix
1 (3.4-ounce) package vanilla instant pudding mix
4 large eggs
1 cup water
1/2 cup mashed ripe banana
1/4 cup vegetable oil
Preheat oven to 350 Combine all ingredients in a large mixing bowl. Beat at medium speed wirh an electric beater until blended. Pour into a greased 10-inch tube pan.
Bake 50 to 55 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool completely on wire rack.
1 (8-ounce) container frozen fat-free whipped topping, thawed and divided
In a medium saucepan, combine pudding mix and milk, and cook over medium heat until thickened, stirring constantly. Remove from heat, cover surface of pudding with wax paper, and let cool.
Place banana slices on bottom of pie crust. Fold half the whipped topping into the cooked pudding.
Spoon pudding mixture evenly over bananas then spoon remaining whipped topping over pudding mixture. Cover and chill at least 4 hours, or until ready to serve. Serve as is or garnish as desired.
MOMS BANANA BREAD RECIPE
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar or substitute
2 eggs
1/3 cup unsweetened applesauce
4 ripe bananas, mashed
1 tablespoon vanilla
1 cup chopped walnuts (optional)
Preheat oven to 375 Lightly grease and flour a 9x5 inch loaf pan.
In a large bowl, stir together flour, baking soda, cinnamon, nutmeg and white sugar. Stir in eggs, applesauce, bananas and vanilla extract. Fold in raisins and nuts if desired. Pour batter into prepared pan.
Bake in preheated oven for 45 to 60 minutes, until a knife inserted into center of the loaf comes out clean.
CHOCOLATE CHIPE BANANA MUFFINS
3 medium very ripe bananas
1 egg
1/3 cup low-fat buttermilk or 1/3 cup milk
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 -3 tablespoons chocolate chips
2 tablespoons chopped walnuts (optional)
Preheat oven to 350 degrees.
Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin.
In large bowl, mash bananas with fork.
Whisk in egg, milk, granulated sugar, and brown sugar.
In separate bowl, combine flour, baking soda, and salt.
Add flour mixture to banana mixture and combine well.
Fold in chocolate chips and walnuts.
Spoon equal amounts of batter into 12 muffin cups.
Bake 30 minutes or until toothpick inserted in center comes out clean.
Allow to cool slightly in pan, then remove to wire rack.
THURSDAY JUNE 7
PICNIC SALAD ALICE
1 HEAD CAULIFLOWER INTO FLORETS
1 HEAD BROCOLLI FLORETS
1 ONION CHOPPED
1 GREEN PEPPER CHOPPED
CHERRY OR GRAPE TOMATOES
DRESSING:
1/2 CUP OIL
1/4 CUP VINEGAR
COMBINE AND MIX WELL
COMBINE VEGGIES
POUR DRESSING OVER TOP AND MIX WELL
GRILLED PORK CHOPS
1/2 cup Worcestershire sauce
1/4 cup minced fresh parsley
1/4 cup balsamic vinegar
1/4 cup soy sauce
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
4 boneless pork loin chops (1 inch thick)
In a large resealable plastic bag, combine the first eight ingredients; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill pork chops, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
APRICOT CHICKEN
12 chicken drumsticks (3 pounds) or your favorite chicken pieces
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup canola oil
1/4 cup apricot jam, warmed
1/4 cup prepared mustard
1 tablespoon brown sugar
Sprinkle chicken with salt and pepper. For sauce, in a small bowl, combine the remaining ingredients.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat for 15-20 minutes or until a thermometer reads 180°, turning and basting occasionally with sauce. Cool for 5 minutes.
Cover and refrigerate until chilled.
GRILLED DESSERT PIZZA
1 CAN MANDARIN ORANGES DRAINED
SPRAY A COOKING SHEET AND DUST WITH FLOUR
PREPARED PIZZA DOUGH
PLACE DOUGH ON COOKIE SHEET AND PLACE ON GRILL FOR 5 MINUTES UNTIL CRUST PUFFS UP
TURN DOUGH OVER AND COOK ANOTHER 3 MINUTES
TOP WITH :
2 OZ WHITE CHOCOLATE CHOPPED AND MELTED
1 CUP CHOCOLATE CHIPS MELTED
1 CUP SLICED STRAWBERRIES
1 CUP RASPBERRIES
SLICED AND TOASTED ALMONDS
SPREAD MELTED CHOCOLATE ON DOUGH
TOP WITH THE BOTH THE BERRIES
TOP WITH ALMONDS
DRIZZLE THE MELTED WHITE CHOCOLATE ON TOP
SWEET AND SPICEY SHRIMP
6 Tbsp Orange Marmalade
6 Tbsp Molasses
6 Tbsp Lime Juice
1 Tbsp Chopped Hot Red Pepper, or to taste
2 Tbsp Honey
1 Tbsp Minced Garlic
2 lbs Large or Extra-large Raw Shrimp, peeled, cleaned and tails removed
Directions:
Combine all ingredients, except the shrimp, in a microwave-safe bowl and stir until fully incorporated. Cover and heat for 40-60 seconds. Stir well, taste and adjust spiciness to taste. Divide the sauce into 2 small bowls--one for the grill, and one for dipping. Cover the second bowl and set aside. This sauce may need to be reheated before serving. Thread shrimp onto skewers, brush with some sauce, then grill over medium-high heat. Keep basting the shrimp with sauce until cooked. Depending on the size of shrimp, cook 2-3 minutes per side. Watch for flare-ups from the honey and molasses on the grill. Serve as an appetizer with the second bowl of sauce for dipping. Or serve over white rice for an entree.
WEDNESDAY JUNE 6
FREE TURNIPS
660-373-2366 AFTER 5
BETHANY AREA
SWEET AND BUTTERY TURNIPS
2 pounds turnips, peeled and cubed
1/2 cup butter
1 cup sour cream
1/2 cup half-and-half cream
1 cup brown sugar
1 pinch ground nutmeg
salt and pepper to taste
Place turnips into saucepan and fill with enough water to cover them. Bring to a boil, and cook until tender, about 20 minutes. Drain. Add butter to the hot turnips and mash with a potato masher or whisk. Once the butter has melted in, stir in the sour cream, half-and-half, brown sugar, nutmeg, salt and pepper. Mash to your desired consistency. I always undermash for a chunkier outcome. Cover and keep in a warm oven until ready to serve.
TURNIP AND ONIONS
2 tablespoons butter
1 tablespoon olive oil
2 medium turnips, peeled and grated
1 large onion, sliced into rings
1 pinch salt and pepper to taste
Melt butter with olive oil in a skillet over medium heat. Add the onions, and cook until caramelized, 10 to 15 minutes. Transfer the onion to a bowl, and mix with the grated turnip. Season with salt and pepper. Refrigerate for 30 minutes to allow the flavors to mingle. Serve on small toast or crackers
MASHED TURNIPS
7 turnips
1 cup whole milk
2 tablespoons butter
salt to taste
ground black pepper to taste
Peel, wash, and quarter turnips.
Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.
Place in large mixing bowl and use fork to break up turnips into smaller bits. Add milk and butter. Blend to desired consistency. Add salt and pepper to taste.
BUTTERMILK NOT FRIED CHICKEN
Two 3 1/2-pound chickens, each cut into 8 pieces
4 cups buttermilk
4 garlic cloves, crushed
2 teaspoons dried rosemary
2 teaspoons dried marjoram
2 teaspoons dried sage
2 teaspoons dried thyme
1 1/2 teaspoons coarse salt
1 teaspoon cayenne pepper
Nonstick cooking spray
8 cups cornflakes cereal, crushed
Coarse salt and freshly ground black pepper 8 tablespoons (1 stick) unsalted butter, melted
Cooking Directions
Rinse the chicken pieces with cold water and pat dry with paper towels.
In a large bowl, stir together the buttermilk, garlic, rosemary, marjoram, sage, thyme, salt, and cayenne. Add the chicken and turn to coat well. Cover and refrigerate overnight.
Preheat the oven to 350. Line 2 baking sheets with aluminum foil and then coat with nonstick cooking spray.
Remove the chicken from the refrigerator and let stand at room temperature for 15 minutes.
Place the crushed cornflakes in a shallow dish and sprinkle with a pinch of salt and pepper. Roll the chicken pieces in the cornflakes to coat and set on the prepared baking sheets. Bake the chicken for 15 minutes, then switch the baking sheets and rotate onto alternate racks and brush and drizzle with the melted butter. Continue to cook for 45 minutes more.
GREEK STYLE GRILLED SQUASH
2 small yellow summer squash, thinly sliced
2 small zucchini, thinly sliced
1 medium tomato, seeded and chopped
2 tablespoons chopped green onion
2 teaspoons olive oil
1 teaspoon lemon juice
3/4 teaspoon garlic salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
Place the yellow squash, zucchini, tomato, and onion on a double thickness of heavy-duty foil (about 17 in. x 18 in.). Combine the oil, lemon juice, garlic salt, oregano and pepper; pour over vegetables. Fold foil around mixture and seal tightly.
Grill, covered, over medium heat for 30-35 minutes or until vegetables are tender. Open foil carefully to allow steam to escape.
Transfer vegetables to a serving bowl. Sprinkle with cheese.
GRILLED POTATOES PLUS
4 medium red potatoes, cubed
1 medium onion, cubed
1 medium sweet red pepper, cubed
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon each dried basil, dill weed and parsley flakes
1/4 cup butter, cubed
Combine vegetables and seasonings; divide among four pieces of heavy-duty foil (about 12 in. square). Dot with butter. Fold foil around vegetables and seal tightly.
Grill, covered, over medium heat for 15 minutes on each side. Open foil carefully to allow steam to escape
GRILLED GARDEN VEGGIES
2 tablespoons olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed, divided
2 small zucchini, sliced
2 small yellow summer squash, sliced
1/2 pound medium fresh mushrooms, quartered
1 large tomato, diced
3/4 teaspoon salt
1/4 teaspoon pepper
Drizzle 1 tablespoon oil over a double thickness of heavy-duty foil (about 24 in. x 12 in.). Combine the onion, garlic and 1/2 teaspoon rosemary; spoon over foil. Top with zucchini, yellow squash, mushrooms and tomato; drizzle with the remaining oil. Sprinkle with salt, pepper and remaining rosemary.
Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until tender. Open foil carefully to allow steam to escape
GRILLED CORN DIP
6 medium ears sweet corn
1 large onion, chopped
1 jalapeno pepper, seeded and finely chopped
2 tablespoons butter
2 garlic cloves, minced
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon chili powder
2 cups (8 ounces) shredded Monterey Jack cheese
2 tablespoons sliced green onions
Tortilla chips
Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
Cut corn from cobs. In a large skillet, saute the onion and jalapeno in butter for 2-3 minutes or until almost tender. Add corn and garlic; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat.
In a large bowl, combine the mayonnaise, sour cream and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qt. baking dish.
Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown. Sprinkle with green onions; serve with chips.
TUESDAY JUNE 5
COCONUT FRUIT SALAD
2 Granny Smith apples , cored and cut into 1/2-inch chunks
1 pound honeydew melon, cut into 1/2-inch chunks
1 (20-ounce) can pineapple chunks in syrup,
1/2 cup dried cherries
1/2 cup plain yogurt
1/2 cup cream of coconut
Directions
In a large bowl add the apple chunks, honey dew melon, pineapple chunks, dried cherries, yogurt, cream of coconut . Stir to combine.
EASY PEANUT BUTTER COOKIE ALICE
WHITE CAKE MIX
2 EGGS
1/3 CUP OIL
1/2 CUP PEANUT BUTTER
COMBINE AND MAKE INTO BALLS
PRESS OUT ON UNGREASED COOKIE SHEET
BAKE 350 FOR 8-10 MINUTES
NO BAKE PEANUT BUTTER COOKIE
1/2 CUP CORN SYRUP
1/2 CUP SUGAR
COMBINE AND BRING TO BOIL
REMOVE FROM HEAT
ADD 1 TSP VANILLA
1 CUP PEANUT BUTTER
STIR TILL DISSOLVED
ADD 3 CUPS CEREAL
DROP TSP ON WAX PAPER
MY KIDS CARROT SALAD
1 cups freshly grated carrots
1 cup raisins
1 large apple, cored peeled and chopped
1/4 cup mayonnaise
2 TSP ARTIFICIAL SWEETERNER
Combine all ingredients in a medium sized bowl.
COLESLAW
1 head of purple Cabbage, either green or purple or both
Carrot
2 Green onion
For the version with mayonnaise:
3 tbp Mayonnaise
1/2 tspYellow mustard
dash Pepper
For the version without mayonnaise:
2 tbp white vinegar
sprinkle Sugar
Salt and pepper to taste
Starting with a head or half a head of cabbage, thinly slice the cabbage until you have approximately 4 cups (not packed) of sliced cabbage. helps in this case.) Julienne a half of a carrot. Thinly slice a couple green onions.For the mayo dressing version, add 3 Tbsp mayo, 1/2 teaspoon of yellow mustard and mix in with the cabbage, carrot, and onions. Add pepper to taste. For the non-mayo version, add a couple tablespoons of rice vinegar. Sprinkle with sugar, salt, and pepper to
ORIENTAL COLE SLAW CAROLYN
1 LB. COLE SLAW MIX
1 PKG ORIENTAL ROMAINE NOODLES
1 BUNCH GREEN ONIONS CHOPPED
1/2 CUP SLIVERED TOASTED ALMONDS
3/4 CUP ROASTED AND SALTED SUNFLOWER SEEDS
DRESSING:
1/2 CUP VEGETABLE OIL
1/3 CUP CIDER VINEGAR
FLAVOR PACKET FROM THE ORIENTAL ROMAINE NOODLES
1 TBP SUGAR
1/4 TSP BLACK PEPPER
COMBINE DRESSING INGREDIENTS MIX WELL
COMBINE SLAW MIX AND ONIONS
CRUSH NOODLES AND ADD WITH THE ALMONDS AND SUNFLOWER SEEDS
POUR DRESSING OVERTOP JUST BEFORE SERVING AND FOLD IN
CAROLYN KOOL AID FRUIT SALAD
PKG OF KOOL AID OF CHIOCE
SPRINKLE OVER COMBINATION OF CHOICE OF DICED FRUIT
MIX WELL, CHILL, AND SERVE
BLANCHE ROSS
106 SOUTH 14TH STREET
BETHANY, MO. 64424
MONDAY, JUNE 4
MARY'S FRUIT SALAD
FRESH CANTALOPE, PEACHES, BANANAS, GRAPES, AND OTHER FRUITS OF CHOICE
1 CAN FROZEN ORANGE JUICE THAWED
COMBINE FRUIT AND POUR OVER TOP AND MIX WELL
3 BEAN SALAD
1 can green beans, drained
1 can yellow wax beans, drained
1 can red kidney beans, drained
1 cup celery, chopped
1 green pepper, chopped
1 onion, chopped
Mix the chopped vegetables and let them stand overnight in 3/4 cup sugar in the refrigerator.
Add green beans, wax beans and red kidney beans to the vegetable mixture.
This can be varied by the type of vinegar that you use, herbed or wine vinegars are nice.
You can also substitute garlic salt for plain salt or just add chopped garlic.
TUNA FRUITY MAC SALAD
1 8-ounce box elbow macaroni, cooked, drained and rinsed with cool water
1 2-ounce can tuna packed in spring water, drained and flaked
1/2 mayonnaise
1 apple; peeled, cored, and cut into small pieces
2 8-ounce cans pineapple chunks in juice, drained
2 8-ounce cans mandarin orange pieces, drained
1 cup golden raisins
Mix tuna, 1/2 cup mayonnaise, apple, pineapple, and raisins, then mix in macaroni.
Gently add mandarin oranges; add additional mayonnaise if you want a more moist consistency.
Chill in refridgerator and serve.
CRUNCHY BROCOLLI SALAD
1 large stalk broccoli, chopped into bite size pieces
1 medium red onion, thinly sliced
1 cup cheddar cheese
Dressing:
1 can coconut milk
2 TBSP red wine vinegar
2 TBSP olive oil
2 TBSP maple syrup
1/2 tsp Liquid Smoke
1/4 cup sugar
salt and pepper to taste
1/2 cup chopped walnuts
2 tsp corn starch
To make dressing: Combine all ingredients except 1/2 cup of milk, cornstarch and walnuts in a medium saucepan and heat to boiling. Whisk together milk and cornstarch in a separate bowl while the rest is heating. Lower heat to medium and add cornstarch mixture, whisking constantly until thickened slightly. Add walnuts and adjust seasoning to taste.
To make salad: Add dressing mixture to the chopped broccoli and onion. Stir and top with cheddar cheese (if desired).
FRIDAY, JUNE 1
Sugar Cookie Whoopie Pies -
1 package sugar cookie mix
1 stick butter (at room temperature)
1 cup semisweet chocolate chips, melted
1/2 cup milk
1 Tablespoon flour
1-1/4 cup marshmallow cream
1-1/4 cup cool whip
Heat oven to 350 degrees. Using an electric mixer on medium speed, beat the first 5 ingredients 1 minute or until soft dough forms. Drop by Tablespoons onto greased baking sheet, 2 inches apart. Bake about 6 minutes or until puffed & not shiny. Let cool 5 minutes on baking sheet. Transfer to a wire rack to cool completely. In a bowl combine the marshmallow creme & whipped cream. Spread onto the flat side of 1/2 cookies. Top with remaining cookie... Makes at least 18 cookies. Store in fridge.
ORANGE CHICKEN AND VEGETABLES
1 can (6 ounces) frozen orange juice concentrate, thawed
3/4 cup maple syrup
4 teaspoons canola oil
3/4 teaspoon curry powder
1/4 teaspoon cayenne pepper
6 boneless skinless chicken breast halves (1-1/2 pounds)
2 medium sweet red peppers, halved and seeded
1 medium green pepper, halved and seeded
3 medium zucchini, halved lengthwise
1 fresh pineapple, peeled and cut into 1/2-inch slices
In a small bowl, combine the orange juice concentrate, syrup, oil, curry and cayenne. Place chicken in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat. Place the peppers, zucchini, pineapple and oranges in another resealable bag; add remaining marinade. Seal bag and turn to coat. Refrigerate chicken and vegetables for 8 hours or overnight, turning occasionally.
Drain chicken and discard marinade. Drain vegetables and fruits, reserving marinade for basting. Grill the chicken, vegetables and fruits, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting 6-8 minutes longer or until chicken juices run clear, vegetables are tender and fruits are golden brown.
TOMATO PIE VIRGINIA
9 INCH PIE CRUST
BLANCHE TOMATOES AND REMOVE SKINS
CHOP TOMATOES
1/2 CUP SWEET ONIONS CHOPPED
1/2 TSP BASIL LEAVES OR FRESH BASIL
1 1/2 CUPS SHREDDED 3 CHEESE
3 TBP MAYO WITH OLIVE OIL OR PLAIN MAYO
BAKE CRUST AT 350 FOR 12-14 MINUTES
PLACE TOMATOES IN COLLANDER OVER BOWL AND PRESS, TO RELEASE MULCH
DISCARD JUICE
PLACE ONIONS ON BOTTOM OF CRUST
TOMATOES AND BASIL
COMBINE CHEESE AND MAYO
SPREAD OVER TOMATOES
BAKE 350 FOR 30-32 MINUTES UNTIL CRUST IS GOLDEN BROWN
SPRINKLE WITH ADDITIONAL CHEESE AND FRESH BASIL
STRAWBERRY JAM SQUARES VIRGINIA KRAFT FOOD AND FAMILY
1 1/2 CUP QUICK COOKING OATS
1 1/2 CUPS FLOUR
1 CUP BROWN SUGAR
1 TSP BAKING POWDER
3/4 CUP BUTTER
1 CUP FAVORITE JAM
1 CUP CHOPPED WALNUTS
COMBINE DRY INGREDIENTS
CUT IN BUTTER
PRESS 3 CUPS OF MIXTURE INTO BOTTOM OF A 9X9 BAKING PAN
SPREAD JAM OVER CRUST
COMBINE NUTS WITH REMAINING MIXTURE
SPRINKLE OVER JAM
BAKE 350 AT 30 MINUTES UNTIL TOPPING IS BROWNED
BLACK AND WHITE
1 nine-inch frozen ready-to-bake pie shell, thawed
1 (4-serving size) package cook-and-serve vanilla pudding and pie filling
2 cups milk
1/2 cup (3 ounces) semisweet chocolate chips
1/2 cup (3 ounces) white chocolate chips
Bake pie shell according to package directions; let cool.
In a medium-sized saucepan, combine pudding mix and milk over medium heat. Stir constantly until boiling, then remove from heat.
Pour half of pudding into small bowl. Add semisweet chocolate chips to bowl and stir until chips are completely melted. Pour into pie crust.
Add white chocolate chips to remaining pudding and stir until chips are completely melted. Carefully pour white chocolate mixture over dark chocolate mixture in pie shell. Cover and chill at least 4 hours, or until thoroughly chilled and set.
Dress it up by spreading or dolloping the top of the pie with some whipped topping, then garnishing with white and dark chocolate shavings.
MOVIE MUNCHERS
2 STICKS BUTTER
3/4 CUP BROWN SUGAR
3/4 CUP SUGAR
1 TSP VANILLA
2 EGGS
2 1/2 CUPS FLOUR
3/4 TSP BAKING SODA
1 TSP SALT
1 CUP CHOCOLATE COVERED PEANUTS
1 CUP M&MS
COMBINE BUTTER, BROWN SUGAR, AND SUGAR, AND BEAT TILL FLUFFY
BEAT IN VANILLA AND BOTH EGGS
SIFT TOGETHER FLOUR, BAKING SODA, AND SALT
ADD TO BUTTER MIXTURE AND MIX WELL
ADD PEANUTS AND M&MS
PRESS LARGE TBP OF DOUGH INTO MUFFIN CUPS
BAKE 350 FOR 20-25 MINUTES
THURSDAY MAY 31
MARY'S CUP IN A MUG
1 ANGEL FOOD CAKE MIX
1 CAKE MIX OF CHOICE
COMBINE AND MIX WELL
SPRAY MUGS OR SMALL BOWLS
COMBINE 3 TBP CAKE MIX WITH 2 TBP WATER
MICROWAVE ON HIGH FOR 1 MINUTE
MARY'S APPLE TORTILLAS
1 CAN APPLE PIE FILLING
TORTILLA WRAPS
BUTTER THE TORTILLA
ADD 3 TBP APPLE PIE FILLING
PLACE ON SPRAYED BAKING SHEET
COMBINE SUGAR AND CINNAMON
SPRINKLE ON TOP OF EACH TORTILLA
BAKE 375 FOR 8-10 MINUTES UNTIL LIGHTLY BROWNED
AMISH CHURCH SPREAD
1/2 cup brown sugar
1/4 cup water
1 tablespoon butter
2 tablespoons corn syrup
3/4 cup peanut butter
1/2 cup marshmallow creme
1/2 teaspoon vanilla
In a medium saucepan over high heat, combine sugar, water and butter and bring to a boil.
Stir in corn syrup, reduce heat to low, and simmer 1 to 2 minutes; remove from heat.
Add peanut butter, marshmallow crème, and vanilla and stir until blended. Store in a container in refrigerator.
APPLESAUCE CAKE
1 cup sugar
1/2 cup vegetable shortening
2 eggs
2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups applesauce
1 teaspoon vanilla
1/2 cup chopped walnuts
Preheat oven to 350 Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, cream sugar and shortening with an electric beater on low speed. Beat in the eggs, one at a time. Add flour, cinnamon, baking soda, and salt; beat until well mixed. Add applesauce and vanilla; mix well then stir in the walnuts and pour batter into prepared baking dish.
MICROWAVE STRAWBERRY VANILLA MUG CAKE WITH BUTTERCREAM GLAZE
1 tablespoon butter, softened
1 large egg
1 teaspoon vanilla
2 tablespoons sugar
1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 tablespoons strawberries, diced
(in a medium bowl, combine all ingredients (except strawberries), and whisk until batter is just smooth, but do not overmix. Gently fold in the strawberries. Prepare a mug by spraying it very well with cooking spray and pour batter into mug, taking care that there is plenty of room for growth. The batter/cake will nearly double in height in the microwave so select a large mug and do not fill more than halfway. (You may have leftover batter or you may get two mugcakes from this recipe, but don’t overfill or you will have a big mess) Microwave on high for 75 to 90 seconds, or until done. Microwave cooking times vary widely and I suggest standing in front of the microwave the entire time. It could be done in 60 seconds, it could take 2 minutes; it’s very hard to say but mine took about 90 seconds. While the mug cake is cooling, make the glaze.
Vanilla Buttercream Glaze
1 tablespoon butter, melted
1/4 cup powdered sugar
1/4 teaspoon vanilla
1 tablespoon+ cream (or milk)
Combine all ingredients (except for cream) in a small bowl and whisk, adding the cream based on desired consistency of glaze. Spoon glaze over the mugcake while it’s in the mug and allow glaze to soak and permeate into the cake. Or, remove cake from the mug by running a knife around the sides and inverting it onto a plate and spooning the glaze over it.
WEDNESDAY MAY 30
CHICKEN FAJITAS ON THE GRILL
4 tablespoons canola oil, divided
2 tablespoons lemon juice
1-1/2 teaspoons seasoned salt
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1-1/2 pounds boneless skinless chicken breast, cut into thin strips
1/2 medium sweet red pepper, sliced thin
1/2 medium green pepper sliced thin
4 green onions, thinly sliced
1/2 cup chopped onion
6 flour tortillas (8 inches), warmed
Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream
In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
ON A COOKIE SHEET saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream.
KARENS BBQ CHICKEN BITES
1 EGG
2 TBP MILK
COMBINE AND BEAT TOGETHER
IN A SEPARATE BOWL
4 CUPS CRUSHED BBQ POTATO CHIPS
1/2 LB. BONELESS CHICKEN BREAST CUT INTO 1 1/2 INCH CUBES
In a small bowl, combine 1/2 cup water, soy sauce, lemon juice, oil, brown sugar, garlic powder and pepper. Cover and refrigerate 1/2 cup mixture for basting. Pour remaining mixture into a large resealable plastic bag; add the ribs. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade; place ribs and remaining water in a 2-qt. microwave-safe dish. Cover and microwave on high for 10-15 minutes or until meat is tender.
PIZZA IN A CROCK POT
2 c. macaroni cooked
1 lb. browned hamburger
1 (15 oz.) can pizza sauce
1 (15 oz.) can tomato sauce
1 sm. pkg. pepperoni slices
1/2 lb. Mozzarella cheese,
1/2 shredded Parmesan cheese
Mix all ingredients in crock pot except cheeses and place these on top.
Turn on high for 1 1/2 hours.
CROCKPOT PIZZA
12 oz PKG KLUSKI NOODLES COOKED TILL TENDER AND DRAINED
1 ONION CHOPPED
8 OZ SPAGHETTI SAUCE
8 OZ MOZARELLA CHEESE
1 1/2 LB. GROUND BEEF
16 OZ JAR PIZZA SAUCE
8 OZ CHEDDAR CHEESE SHARP
1 PKG SLICED PEPPERONI
MUSHROOMS AND GREEN PEPPERS OPTIONAL
COOK AND DRAIN NOODLES
BROWN BEEF AND ONIONS AND DRAIN
ADD SAUCE AND OPTIONS AND COOK
LAYER
1/2 OF NOODLE, MEAT MIXTURE, SAUCE, AND PEPPERONI
LAYER SECOND LAYER
PUT CHEESE ON TOP
COOK ON LOW TILL CHEESE IS MELTED
ON HIGH FOR 30-45 MINUTES
OR YOU CAN BAKE 9X13 AT 350 FOR 20 MINUTES
EASY COCONUT CREAM PIE
1 (9-inch) ready-to-bake pie shell
2 cups milk
3 eggs
1 cup sweetened flaked coconut
1/2 cup sugar
6 tablespoons flour
1 tablespoon butter
1 teaspoon vanilla
1/8 teaspoon salt
2 cups cool whip
Bake pie shell according to package directions; set aside to cool.
In a medium saucepan, whisk together all remaining ingredients except whipped topping. Cook over medium heat 5 to 7 minutes, or until thickened.
Pour into baked pie shell and chill at least 4 hours, or until set.
Spread whipped topping over pie and serve, or cover and keep chilled until ready to serve.
Sprinkle your pie with 1/4 cup toasted coconut to give it a nice golden-topped finished appearance.
WEDNESDAY, MAY 23
PINEAPPLE SALSA
1-2 CUPS FRESH PINEAPPLE OR 1 LARGE CAN
1-2 DICED JALAPENOS SEEDED
1 RED BELL PEPPER DICED
2-4 GREEN ONIONS STEMS AND ALL DICED
1-2 TBP LIME JUICE
1/4 CUPS FRESH CILANTRO CHOPPED
COMBINE AND REFRIGERATE
GRILLED PEACH BBQ CHICKEN
2 cups barbecue sauce
2 cloves garlic, finely chopped, divided
2 peaches, peeled, pitted and chopped
Salt and pepper
24 chicken wings, separated at the joint and tips discarded
1 cup peach jam
1/4 cup apple cider vinegar
2 tablespoons hot sauce
Scallions, green parts only, thinly sliced, for topping
In a food processor, combine the barbecue sauce and half of the garlic. Add the peaches and process until finely chopped; season with about 1-1/2 teaspoons salt and about 1/4 teaspoon pepper. Reserve 1/2 cup for basting.
In a resealable plastic bag, toss together the chicken wings and remaining peach barbecue sauce; refrigerate for about 30 minutes.
Meanwhile, combine the peach jam, vinegar, remaining garlic, hot sauce and 1/2 teaspoon salt in a small saucepan. Cook over medium heat until slightly thickened, about 5 minutes; let cool.
Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken wings, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally.
Brush with sauce. Grill or broil, uncovered, 8-10 minutes longer or until juices run clear, basting and turning several times. Top with scallions and serve with peach jam dipping sauce.
PRESSED CHICKEN MARY OF CRESTON
WHOLE CHICKEN OR CHICKEN PIECES PLACE IN PAN AND COVER WITH WATER
ADD 1 CHOPPED ONION
SALT AND PEPPER
COOK TILL TENDER (ABOUT 1 HOUR)
REMOVE CHICKEN FROM BROTH AND SAVE BROTH
REFRIGERATE BOTH UNTIL COOLED OUT
REMOVE CHICKEN FROM BONE AND GRIND UP WITH ONION
SKIM OFF FAT AND POUR BROTH OVER GROUND CHICKEN
BACK TO REFRIGERATOR
USE AS SANDWICH MEAT
CHERRY JELLO SALAD
1 sm. pkg. cherry Jello
1 can cherry pie filling
1 c. boiling water
1/3 c. salad dressing
1 c. crushed pineapple, drained
2 tbsp. chopped nuts
1 c. boiling water
1 sm. pkg. lemon Jello
1 (3 oz.) pkg. cream cheese
1 pkg. Dream Whip, prepared
8 oz cool whip
1 c. sm. marshmallows
Dissolve cherry Jello in water. Add pie filling and pour in 8"x8" or 9"x9" pan and let set. Dissolve lemon Jello in water. Beat in while hot, cream cheese and salad dressing. fold in cool whip . Add crushed pineapple, marshmallows and nuts. Add to lemon Jello mixture and pour over cherry Jello.
CHERRY JELLO SALAD
1 box cherry Jello
2 c. hot water
1 can cherry pie filling
1 sm. can crushed pineapple with juice
8oz. cream cheese
8 oz. carton sour cream
1/2 c. sugar
1/2 tsp. vanilla
1/2 c. chopped nuts
Congeal first four ingredients.
Mix next four ingredients and add on top of salad.
