KAAN Party Line

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THURSDAY SEPTEMBER 27


WEDNESDAY SEPTEMBER 26


TUESDAY SEPTEMBER 25


MONDAY SEPTEMBER 24


FRIDAY SEPTEMBER 21


THURSDAY SEPTEMBER 20


WEDNESDAY SEPTEMBER 19


BAKED POTATO SOUP PAULA DEEN

8 slices bacon

1 onion, diced

1/2 cup flour

3 (14.5 oz.) cans chicken broth

5 potatoes, baked, peeled and diced

1 teaspoon dried parsley flakes

2 cups half & half

1 cup sharp cheddar cheese, grated

1 cup sour cream

salt & pepper to taste

Garnish

cheddar cheese

sour cream

chives

In a Dutch oven cook bacon until crisp

Remove and crumble, reserving drippings

Saute onion in bacon drippings until tender

Add salt and pepper

Stir in flour and cook for one minute, stirring constantly

Slowly add chicken broth; cook, stirring constantly until thick and bubbly Add potatoes, parsley and half & half; cook for 10 minutes

Stir in cheese and sour cream.

Garnish with cheese, bacon, chives and sour cream

SWEET POTATO CHILI

2 medium sweet potatoes, peeled and cubed

2 pounds ground beef

2 celery ribs, chopped

1 large onion, chopped

1 medium green pepper, chopped

4 garlic cloves, minced

1 jalapeno pepper, seeded and minced

2 cans (14?1/2 ounces each) reduced-sodium chicken broth

1 can (14?1/2 ounces) diced tomatoes, undrained

2 tablespoons chili powder

2 tablespoons tomato paste

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

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.

 

 

TUESDAY SEPTEMBER 18


THURSDAY SEPTEMBER 13


CHOCOLATE COKE CAKE NORMA

COMBINE:

2 CUPS FLOUR

2 CUPS SUGAR

1/2 TSP SALT

1 TSP SODA

1/2 TSP CINNAMON

IN A SAUCEPAN

1 CUP BUTTER

1/4 CUP UNSWEETENED COCOA

1 CUP OF COKE FROM A BOTTLE

1/2 CUP BUTTERMILK

BRING TO BOIL AND REMOVE FROM BURNER

ADD 2 EGGS AND 1 TSP VANILLA

WITH A WHISK MIX WELL

ADD TO DRY INGREDIENTS

POUR INTO A GREASED 9X13 BAKING PAN

BAKE 350 FOR 30 MINUTES

WHEN NEARLY DONE

GLAZE:

1/2 CUP BUTTER

1/4 CUP UNSWEETENED COCOA

1/2 CUP COKE FROM A BOTTLE

BRING TO BOIL REMOVE FROM BURNER

SLOWLY ADD 4 CUPS POWDERED SUGAR

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.

 

THURSDAY SEPTEMBER 6


WEDNESDAY SEPTEMBER 5


VIRGINIA APPLE DUMPLINGS

SAUCE:

2 CUPS SUGAR

2 CUPS WATER

1/4 CUP BUTTER

1/4 TSP CINNAMON

1/4 TSP NUTMEG

COMBINE AND COOK FOR 5 MINUTES

DOUGH:

2 CUPS FLOUR

2 TSP BAKING POWDER

1/2 TSP SALT

1/4 CUP SHORTENING

1/2 CUP MILK

1/4 CUP SUGAR

1/2 TSP CINNAMON

1 CUP SHREDDED APPLES

IN A LARGE BOWL SIFT TOGETHER DRY INGREDIENTS

CUT IN SHORTENING

SLOWLY ADD IN MILK

MAKE INTO DOUGH AND ROLL OUT

ROLL UP AND CUT INTO DUMPLINGS

SPRAY A 9X13 PAN

PLACE DUMPLINGS IN PAN

POUR SAUCE OVER TOP

BAKE 350 FOR 50 MINUTES

 

BACON MONKEY BREAD

11 bacon slices, cooked and crumbled

1/2 cup grated Parmesan cheese

1 small onion, chopped

3 (10-ounce) cans refrigerated buttermilk biscuits

1/2 cup butter, melted

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

1 carton (8 ounces) frozen whipped topping, thawed

1/4 cup chopped walnuts, toasted

20 maraschino cherries, 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.

MONDAY AUGUST 27


TUESDAY AUGUST 14


MONDAY AUGUST 13


THURSDAY AUGUST 9


WEDNESDAY AUGUST 8


TUESDAY AUGUST 7


TUESDAY, JULY 31


TUESDAY JULY 31

ZUCCHINI BURGER

1 c. zucchini, shredded

1/2 c. shredded cheddar

2 eggs, beaten

1 sm. onion, chopped

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.

BEET SALAD

1 CAN DICED BEETS

1 PKG LEMON JELLO

1/3 CUP FINELY CHOPPED ONION

1/4 CUP SUGAR

1/4 CUP VINEGAR

1 TSP HORSERADISH

4 DROPS TABASCO

SALT AND PEPPER TO TASTE

DRAIN BEETS AND MEASURE JUICE

ADD ENOUGH WATER TO MAKE 1 1/2 CUPS LIQUID

BRING TO BOIL

ADD ALL EXCEPT SALT AND PEPPER

ADD BEETS

POUR INTO JELLO MOLD

REFRIGERATE TILL SOLID

THURSDAY JULY 26


WEDNESDAY JULY 25


TUESDAY JULY 24


STRAWBERRY JELLO SURPRISE PIE

9 inch pie shell, already baked

1 package strawberry Jello

1 pint fresh strawberries, washed and sliced

8 oz Cool Whip

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.

CILANTRO PASTE

1/3 CUP OIL

2 CUP CILANTRO LEAVES

PROCESS IN BLENDER TILL SMOOTH

KEEP ONE WEEK IN REFRIGERATOR OR FREEZE

FRIDAY JULY 20


EASY CHICKEN SALAD ALICE

1 can chicken

1 apple cored and diced

1 rib celery diced

1 green onion diced

2 tbp mayo

combine and mix well

chill

KARENS EASY CHERRY SALAD

21 OZ CAN CHERRY PIE FILLING

8 OZ CAN CRUSHED PINEAPPLE DRAINED

1 1/2 CUPS MINI MARSHMALLOWS

12 OZ COOL WHIP

1 CUP CHOPPED PECANS

2-4 DROPS RED FOOD COLORING IF NEEDED

COMBINE PIE FILLING, PINEAPPLE, AND MARSHMALLOWS

ADD NUTS

FOLD IN COOL WHIP

ADD FOOD COLORING IF NEEDED

CHILL BEFORE SERVING

KARENS SUPER SIMPLE ROAST BEEF SALAD

1 1/2 CUPS RAISONS

POUR ENOUGH WARM WATER OVER TO COVER

LET SET FOR 15 MINUTES AND DRAIN

ADD:

2 CUPS ROAST BEEF STRIPS

1 1/2 CUPS PINEAPPLE CHUNKS

1/2 CUP CHOPPED CELERY

1/2 CUP CHOPPED BELL PEPPER

1/4 CUP STUFFED GREEN OLIVES

1/4 CUP SLIVERED ALMONDS

1 CUP GREEN GRAPES SEEDLESS

1/2 CUP RED GRAPES SEEDLESS

MIX WELL

ADD 1/2 CUP SOUR CREAM AND MIX WELL

CHILL BEFORE SERVING

LEMON LAYERED DESSERT

FIRST LAYER

1 cup cold butter, cubed

2 cups flour

1 cup finely chopped pecans

SECOND LAYER:

2 packages (8 ounces each) cream cheese, softened

1 cup powdered sugar

1 cup heavy whipping cream, whipped

THIRD LAYER:

4-1/2 cups cold water, divided

2 packages (2.9 ounces each) cook-and-serve lemon pudding mix

1 cup sugar

4 egg yolks, lightly beaten

TOP LAYER:

2 cups heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla

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.

Pour mixture into the graham cracker crust.

Refrigerate or freeze until time to serve.

SWEET AND CONDENSED MILK NORMA

1 CUP DRY MILK

2/3 CUP SUGAR

1/3 CUP BOILING WATER

3 TBP OLEO

COMBINE ALL INGREDIENTS

BRING TO BOIL

STIR CONSTANTLY WITH WIRE WHISK

ALLOW TO THICKEN

WEDNESDAY JULY 18


MONDAY JULY 16


MONDAY JULY 16

SUE'S KOOL-AID DRINK

1 PKG CHERRY KOOL-AID

1 PKG STRAWBERRY KOOL-AID

1 PKG ORANGE KOOL-AID

3 CUPS SUGAR OR 1 CUP SPLENDA

46 OZ CAN PINEAPPLE JUICE

6 QUARTS WATER

COMBINE ALL AND MIX WELL

 

SEVEN LAYER VEGGIE SALAD

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.

ZUCCHINI MARMALADE NORMA

6 CUPS SEEDED AND PEELED ZUCCHINI

20 OZ CAN CRUSHED PINEAPPLE UNDRAINED

1 TBP LEMON JUICE

6 CUPS SUGAR

1 LARGE OR 2 SMALL BOXES JELLO, FLAVOR OF CHOICE

GRIND THE ZUCCHINI

BOIL ZUCCHINI FOR 6 MINUTES

ADD PINEAPPLE, LEMON JUICE AND SUGAR

CONTINUE BOILING FOR 6 MORE MINUTES

ADD JELLO AND STIR UNTIL DISSOLVED

PLACE IN HOT JARS AND SEAL

MAKES 6 PINTS

ZUCCHINI JELLY

6 cups peeled, seeded, and shredded zucchini

6 cups white sugar

1 (15.25 ounce) can crushed pineapple, drained

1/2 cup lemon juice

1 (6 ounce) package strawberry flavored gelatin mix

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

MONDAY JUNE 25


BANANA MUFFINS MASCARPONE CREAM FROSTING

3 CUPS FLOUR

1 TSP BAKING SODA

1 TSP SALT

1/2 TSP BAKING POWDER

1/2 TSP CINNAMON

1/2 TSP NUTMEG

SIFT TOGETHER AND SET ASIDE

IN ANOTHER BOWL:

2 CUPS SUGAR

1 CUP OIL

3 LARGE EGGS

1 TBP VANILLA

4 RIPE BANANAS MASHED

COMBINE SUGAR AND OIL AND MIX WELL

ADD EGGS ONE AT A TIME

ADD DRY INGREDIENTS

ADD VANILLA AND MIX WELL

18 MUFFINS PAPER

FILL 3/4 FULL

BAKE 325 FOR 25 MINUTES

FROSTING:

3 OZ. CREAM CHEESE SOFTENED

6 TBP BUTTER

1/3 CUP MASCARPONE CHEESE

3 TBP HONEY

COMBINE AND MIX WELL TILL FLUFFY

FROST CUPCAKES

SPRINKLE WITH CHOPPED NUTS

 

ZUCCHINI OVEN CHIPS

1/4 cup dry breadcrumbs

1/4 cup (1 ounce) grated fresh Parmesan cheese

1/4 teaspoon seasoned salt

1/4 teaspoon garlic powder

1/8 teaspoon freshly ground black pepper

2 tablespoons milk

2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)

Cooking spray

Preheat oven to 425°.

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.

Refrigerate at least 4 hours before serving.

FRESH FRUIT PIZZA

1 (18 ounce) package refrigerated sugar cookie dough

1 (8 ounce) package cream cheese, softened

1/3 cup sugar

1/2 teaspoon vanilla extract

2 medium firm bananas. sliced

2 teaspoons lemon juice

1 (20 ounce) can pineapple chunks, drained

1 pint fresh strawberries, halved

2 kiwifruit, peeled and sliced

1 (11 ounce) can mandarin oranges, drained

1/3 cup orange marmalade

1 tablespoon water

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

FILLING:

1 CUP SUGAR

2 PASTERIZED EGG WHITES

2 TSP LEMON JUICE

1 PKG FROZEN STRAWBERRIES PARTIALLY THAWED (2 CUPS)

PLACE ALL INGREDIENTS IN A VERY LARGE MIXING BOWL

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.

Refrigerate at least 4 hours before serving.

FRESH FRUIT PIZZA

1 (18 ounce) package refrigerated sugar cookie dough

1 (8 ounce) package cream cheese, softened

1/3 cup sugar

1/2 teaspoon vanilla extract

2 medium firm bananas. sliced

2 teaspoons lemon juice

1 (20 ounce) can pineapple chunks, drained

1 pint fresh strawberries, halved

2 kiwifruit, peeled and sliced

1 (11 ounce) can mandarin oranges, drained

1/3 cup orange marmalade

1 tablespoon water

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.

BANANA BOATS

SPLIT A BANANAS WITH THE PEAL

PUT IN CHOCOLATE, MARSHMALLOW

PLACE ON GRILL TILL MELTED

 

BANANA CREAM PIE

1 (4-serving) package sugar-free cook-and-serve vanilla pudding mix

1 cup fat-free (skim) milk

1 large ripe banana, peeled and sliced

1 (9-inch) reduced-fat graham cracker pie crust

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.

Dressing: 1 teaspoon salt, 1/2 teaspoon coarse blk pepper, 1/3 cups vegetable oil, 2/3 cup vinegar.

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

DIP CHICKEN IN EGG AND MILK

ROLL IN THE CHIPS

PLACE ON A GREASED BAKING SHEET

BAKE 400 FOR 15 MINUTES

SERVE WITH FAVORITE DIPPING SAUCE

 

GRILLED COUNTRY STYLE RIBS

1 cup water, divided

1/2 cup soy sauce

2 tablespoons lemon juice

2 tablespoons canola oil

1 tablespoon brown sugar

1 teaspoon garlic powder

1 teaspoon pepper

2 bone-in country-style pork ribs (1-1/2 inches thick and 14 ounces each)

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.

Sprinkle nuts over top.