KAAN Party Line

WEDNESDAY APRIL 22


SLOW COOKER BEAN MEDLEY
 1-1/2 cups ketchup
2 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup packed brown sugar
1/2 cup water
1/2 cup Italian salad dressing
1 tablespoon cider vinegar
1 teaspoon ground mustard
1/8 teaspoon pepper
 1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drain
 In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until onion and peppers are tender.  

NORMA'S MACARONI SALAD
1 CUP MAYO
16 OZ BAG  MACARONI
1/2 CUP SALAD OIL
1/2 CUP SUGAR
1/4 CUP VINEGAR
COMBINE AND MIX WELL
COOK MACARONI
ALLOW TO COOL

TEXAS SHEET CAKE
2 CUPS SUGAR
2 CUPS FLOUR
SIFT TOGETHER AND SET ASIDE
COMBINE 2 STICKES BUTTER
4 TBP COCOA
1 CUP HOT WATER
BRING TO BOIL
COMBINE WITH THE FLOUR MIXTURE
ADD:
1/2 CUP BUTTERMILK OR SOUR MILK
2 BEATEN EGGS
1 TSP VANILLA
1 TSP SODA
MIX WELL
AND POUR INTO A FLOURED GREASED JELLY PAN 18X12
BAKE 350 FOR 20 MINUTES
ICING:
6 TBP OLEO
6 TBP MILK
1 1/3 CUP SUGAR
DASH SALT
1 TSP VANILLA
COMBINE AND BRING TO BOIL FOR 1 MINUTE
POUR OVER THE SHEET CAKE WHEN COOLED.

GREEN BEANS CASSEROLE
8 cups cut fresh green beans (about 2 pounds)
1/2 pound sliced fresh mushrooms
 2 tablespoons butter
2 tablespoons  flour
 1 teaspoon dried minced onion
 1/2 teaspoon pepper
1/2 cup fat-free milk
1 cup reduced-fat sour cream
 1 teaspoon Worcestershire sauce
 1-1/2 cups (6 ounces) shredded reduced-fat Swiss cheese
 TOPPING:
 1/3 cup slivered almonds
 1/3 cup crushed cornflakes
     1 tablespoon butter
 Place beans in a Dutch oven and cover with water; bring to a boil. Cover and cook for 3-5 minutes or until crisp-tender; drain and set aside.
Preheat oven to 400°. In a large skillet, saute mushrooms in butter until tender. Stir in flour, onion and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in sour cream and Worcestershire sauce. Stir in beans and cheese until blended.
Transfer to an 11x7-in. baking dish coated with cooking spray (dish will be full). Combine topping ingredients; sprinkle over the top.
Bake, uncovered, 12-16 minutes or until bubbly and heated

BACON POTATO SALAD
5 pounds of potatoes
1 pound of cooked bacon, crumbled
1 large red pepper, chopped
2 celery stalks, chopped
½ cup of onion, finely chopped
4 tablespoons of minced garlic
1½ teaspoon of salt
1 teaspoon of pepper
1 cup of mayonnaise
1½ cups of  sour cream
Boil potatoes on stove about 20 minutes or until tender. Drain the water and allow to cool until you can handle them. Cut all the potatoes into 1 inch pieces.
In a large bowl, add the potatoes, bacon, red pepper, celery stalks and onion.
In another smaller bowl, mix together the mayo and the sour cream until blended. Add the salt, pepper and minced garlic.
Pour into the large bowl and toss the potatoes very gently until coated in the sour cream sauce.
Cover and chill for 2 hours.

ROASTED CARROT SALAD
2 pounds carrots, peeled and thinly sliced on the diagonal
1/2 cup slivered almonds
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
salt and ground black pepper to taste
1 teaspoon honey
1 tablespoon cider vinegar
1/3 cup dried cranberries
1 (4 ounce) package crumbled Danish blue cheese
2 cups arugula
reheat an oven to 400 degrees
Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.
Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.

SWISS VEGETABLE MEDLEY
1 (16 ounce) package frozen mixed vegetables, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Swiss cheese
1 cup sour cream
1 (6 ounce) can French-fried onions
ground pepper to taste
reheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup of cheese, and 1/4 cup of onions.
In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish.
Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.

CALICO BEANS
2 pound bacon
1 pound lean ground beef
1 onion, chopped
1 (15 ounce) can lima beans, drained
1 (15 ounce) can kidney beans, undrained
1 (15 ounce) can pork and beans
2 tablespoons ground dry mustard
1/2 cup brown sugar
salt and pepper to taste
reheat oven to 350 degrees
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. In the same skillet, crumble ground beef and cook over medium-high heat 2 minutes. Mix in onion and continue to saute until beef is browned and onion is golden. Drain grease if desired.
In a 4 quart casserole dish, mix together bacon, beef, onion, lima beans, kidney beans, pork and beans, dry mustard, brown sugar, salt, and pepper. Cover dish and bake in preheated oven for 45 minutes, until bubbly.


REFRIGERATOR LAYER SALAD
1 1/2 cups mayonnaise
1 tablespoon sugar
1 teaspoon curry powder
1 large head iceberg lettuce, shredded
2 large tomatoes, chopped
1/2 pound sliced fresh mushrooms
1 medium-sized red onion, thinly sliced and separated into rings
10 radishes, sliced
1 1/2 cups (6 ounces) shredded Swiss cheese
1/4 cup real bacon bits
In a small bowl
combine mayonnaise, sugar, and curry powder; mix well and set aside.
In a large glass serving bowl
layer the lettuce, tomatoes, mushrooms, onions, radishes, cheese, and bacon bits.
Spread curry dressing over top; cover and chill overnight, or at least 2 hours, before serving. Toss and serve.


 

TUESDAY APRIL 21


TUESDAY   APRIL  21

CAULIFLOWER AND MAC AND CHEESE
    1 head cauliflower
    vegetable oil spray
    1 cup heavy cream
    2 ozs cream cheese (cut into small pieces)
    11/2 tsps dry mustard
    11/2 cups cheddar cheese (Sharp, Shredded plus 1/2 cup for sprinkling on top)
    1/4 tsp pepper
    1/8 tsp garlic powder
16 oz bag elbow macaroni
Preheat oven to 375 degrees. Bring a large pot of water to a boil. Season the water with salt.
Spray the 9X13baking dish with vegetable oil spray.
Chop the cauliflower into bite size pieces. In a large pot cover the cauliflower with water; bring to a boil. Cook the cauliflower and macaroni in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 1/2 cups of the cheese, salt, pepper, and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower and stir to combine. Top with remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.


SLOW COOKER BEAN MEDLEY
 1-1/2 cups ketchup
2 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup packed brown sugar
1/2 cup water
1/2 cup Italian salad dressing
1 tablespoon cider vinegar
1 teaspoon ground mustard
1/8 teaspoon pepper
 In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until onion and peppers are tender.  

CREAMED GARDEN POTATOES AND PEAS
5 pounds small red potatoes, quartered
     6 cups fresh or frozen peas
     2 cup water
     4 tablespoons chopped onion
     4 tablespoons butter
     6 tablespoons plus 2 teaspoon  flour
     3 teaspoons salt
     1/2 teaspoon pepper
    4 cups milk
     2 cup half-and-half cream
 Place potatoes in a large pan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until fork tender. Drain.
Meanwhile, place peas and water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until tender. Drain.
In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes and peas; heat through.

BROCOLLI AND CHEDDAR CASSEROLE
8 cups chopped fresh broccoli
     1 cup finely chopped onion
     3/4 cup butter, cubed
    12 eggs
     2 cups heavy whipping cream
     2 cups (8 ounces) shredded cheddar cheese, divided
     2 teaspoons salt
     1 teaspoon pepper
 In a large skillet over medium heat, saute broccoli and onion in butter until crisp-tender; set aside. In a large bowl, whisk the eggs, cream and 1-3/4 cups of the cheese. Stir in the broccoli mixture, salt and pepper. Pour into a greased 3-qt. baking dish; set in a large pan filled with 1 in. of hot water.
Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 10 minutes before serving. Yield: 12-16 servings.

BROCOLLI AND CHEDDAR CASSEROLE
8 cups chopped fresh broccoli
     1 cup finely chopped onion
     3/4 cup butter, cubed
    12 eggs
     2 cups heavy whipping cream
     2 cups (8 ounces) shredded cheddar cheese, divided
     2 teaspoons salt
     1 teaspoon pepper
 In a large skillet over medium heat, saute broccoli and onion in butter until crisp-tender; set aside. In a large bowl, whisk the eggs, cream and 1-3/4 cups of the cheese. Stir in the broccoli mixture, salt and pepper. Pour into a greased 3-qt. baking dish; set in a large pan filled with 1 in. of hot water.
Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 10 minutes before serving. Yield: 12-16 servings.

CREAMY SWEET POTATOES
    5 pounds sweet potatoes, peeled and cooked
    4 eggs, lightly beaten
     1/2 cup orange juice
     1/2 cup butter, softened
     1/2 cup sugar
     1 teaspoon vanilla
     1/2 teaspoon  nutmeg
     Dash salt
     1 cup miniature marshmallows
In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well. Transfer to a greased 3-qt. baking dish.
Bake at 350° for 35-40 minutes or until set. Top with marshmallows; return to oven until they just begin to puff and melt, about 5-10 minutes.
ROASTED CAULIFLOWER AND BRUSSEL SPROUTS AND BACON
2 pounds fresh Brussels sprouts, thinly sliced
     1 pound fresh cauliflowerets (about 7 cups), thinly sliced
     1/4 cup olive oil
     1 teaspoon freshly ground pepper
     1/2 teaspoon salt
    1 pound bacon strips, cooked and crumbled
     1/3 to 1/2 cup balsamic vinaigrette
 Preheat oven to 375°. In a very large bowl, toss Brussels sprouts and cauliflower with oil, pepper and salt. Transfer to two greased 15x10x1-in. baking pans.
Roast 20-25 minutes or until vegetables are tender. Transfer to a serving bowl. Just before serving, add bacon and drizzle with vinaigrette; toss to coat. Yield: 10 servings.
 

MONDAY APRIL 20


OLD FASHIONED PINEAPPLE UPSIDE DOWN CAKE
2⁄3 cup butter
2⁄3 cup firmly packed brown sugar
1 (16 ounce) can sliced pineapple
8 maraschino cherries
1 1⁄2 cups sifted cake flour
1 3⁄4 teaspoons baking powder
3⁄4 teaspoon salt
2 eggs, separated
3⁄4 cup  sugar
1 teaspoon lemon, zest of, freshly grated
1 teaspoon lemon juice
1 teaspoon vanilla
1⁄2 cup sour cream
Melt 1/3 cup of the butter in a 10-inch cast-iron skillet; stir in brown sugar until well blended.
Drain pineapple, reserving 2 tablespoons of the syrup.
Arrange pineapple slices close together in butter-sugar mixture.
Center each slice with a cherry.
Sift flour, baking powder and salt onto waxed paper.
Beat egg whites until foamy in medium bowl
Beat in 1/4 cup of the sugar a tablespoon at a time until meringue stands in soft peaks.
With same beater, beat remaining 1/3 cup butter with remaining 1/2 cup sugar until fluffy.
Beat in egg yolks, lemon rind, lemon juice and vanilla.
Blend flour mixture into creamed mixture alternately with sour cream and the 2 tablespoons reserved pineapple syrup.
Fold meringue until no streaks of white remain.
Pour over pineapple in 9x13 baking dish
Bake in a 350° oven for 35 minutes or until center springs back when lightly touched with fingertip.
Cool cake in skillet on wire rack for 10 minutes; then invert over serving plate.
Allow  to remain over a cake a minute for syrup to drain from pan.
Serve warm or cold.

OVERNIGHT SALAD
1 HEAD LETTUCE CHOPPED
1 HEAD CAULIFLOWER CHOPPED
1 MED ONION CHOPPED FINE
1 LB FROZEN PEAS
3 CARROTS GRATED
1 CUP MIRACLE WHIP
1 CUP SUGAR
1 CUP SHREDDED CHEDDAR CHEESE
COMBINE AND MIX VEGGIES WELL IN LARGE BOWL
COMBINE MIRACLE WHIP AND SUGAR
MIX WELL
POUR OVER VEGGIES
TOSS WELL
SPRINKLE CHEESE OVER TOP
COVER AND CHILL OVERNIGHT
DO NOT COOK THE PEAS

CAULIFLOWER AND MAC AND CHEESE
    1 head cauliflower
    vegetable oil spray
    1 cup heavy cream
    2 ozs cream cheese (cut into small pieces) ? Tasty tip
    11/2 tsps dry mustard
    11/2 cups cheddar cheese (Sharp, Shredded plus 1/2 cup for sprinkling on top)
    1/4 tsp pepper
    1/8 tsp garlic powder
16 oz bag elbow macaroni
Preheat oven to 375 degrees. Bring a large pot of water to a boil. Season the water with salt.
Spray the 9X13baking dish with vegetable oil spray.
Chop the cauliflower into bite size pieces. In a large pot cover the cauliflower with water; bring to a boil. Cook the cauliflower and macaroni in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 1/2 cups of the cheese, salt, pepper, and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower and stir to combine. Top with remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.


PIONEER WOMAN PINEAPPLE UPSIDE DOWN BISCUITS
    Pineapple
    3/4 cups Packed Brown Sugar
    3 Tablespooons Butter
    1-1/2 cup Chopped Fresh Pineapple (I Used Chopped Peeled Green Apples)
    Biscuits
    2 cups  Flour
    2 teaspoons Baking Powder
    1/4 teaspoon Baking Soda
    1 teaspoon Sugar
    3/4 teaspoons Salt
    3/4 sticks (6 Tablespoons) Butter, Frozen
    1 cup Buttermilk, Plus Extra If Necessary
Adjust oven rack to middle position and heat oven to 450 degrees.
Pineapple: Heat brown sugar and 3 tablespoons butter in a small saucepan over medium heat to a spreadable consistency. Pour into a 9-inch round cake pan, tilting to coat pan bottom; top with pineapple.
Biscuits: Mix flour, baking powder, baking soda, sugar, and salt with a fork in a medium bowl. Using a box grater, coarsely grate frozen butter into dry ingredients, mixing quickly with fingertips to evenly blend. Stir in buttermilk with a fork, adding extra droplets of buttermilk over any dry patches, if necessary and mix until dough just comes together.
Turn dough onto a floured surface. With your fingers, pinch dough into 10 rough rounds and arrange over pineapple. Bake until biscuits are golden brown and pineapple topping is bubbly, about 20 minutes. Invert onto a serving plate and serve immediately with vanilla ice cream or freshly whipped cream.

IRON SKILLET PINEAPPLE UPSIDE DOWN CAKE
1⁄4 cup butter
    2⁄3 cup packed brown sugar
    1 (20 ounce) cansliced pineapple, drained
    1 1⁄3 cups flour
    1 cup sugar
    1⁄3 cup shortening
    3⁄4 cup milk
    1 1⁄2 teaspoons baking powder
    1⁄2 teaspoon salt
    1 large egg
    maraschino cherry, if desired
Preheat oven to 350°F.
    Melt butter in iron skillet.
    Sprinkle brown sugar over butter.
    Arrange pineapple slices on top brown sugar/butter.
    Place cherries in center of slices.
    Beat remaining ingredients till well blended.
    Pour over pineapple in skillet and bake for 35 to 45 minutes or until tooth pick inserted comes out clean.
    Remove from oven and turn onto heat-proof plate.
 

THURSDAY APRIL 16



CHICKEN AND DRESSING CASSEROLE
3 cups cooked diced chicken
1 can cream of mushroom soup
1 can cream of celery soup
2 cups chicken broth
1/2 cup melted butter
1 package herb-seasoned stuffing mix, (6 to 8 oz)
1 cup shredded cheese, Swiss or Cheddar
Combine soups and chicken broth; add diced chicken to the mixture.
Add the melted butter to dressing crumbs.
Combine chicken mixture with the dressing mixture.
Place in a 2 to 2 1/2-quart casserole and bake at 350° for 30 minutes.
Top with shredded cheese during the last 5 minutes if desired

SOUTHWESTERN CHICKEN AND RICE BAKE
2 cups cooked rice
    1 1/2 cups diced cooked chicken
    1 can (15 ounces) black beans, drained, rinsed
    1 can (11 to 15 ounces) Mexican-style corn, drained
    1 can (14.5 ounces) diced tomatoes, slightly drained
    1 teaspoon dried cilantro leaves or 1 tablespoon fresh chopped cilantro, optional
    1 teaspoon ground cumin
    1/2 teaspoon garlic powder
    1/2 teaspoon dried leaf oregano
    1 tablespoon chili powder
    1/4 to 1/2 teaspoon ground red or chipotle pepper, to taste
    4 tablespoons butter
    4 tablespoons  flour
    1 cup milk
    1/2 cup chicken broth
    1/4 teaspoon coarsely ground black pepper
    1/2 teaspoon salt
    1/2 to 1 cup Cheddar or Monterey Jack cheese, optional
In a large bowl, combine rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder, and hot pepper. Stir to blend.
In a saucepan, melt butter over medium-low heat; stir in flour until well blended and bubbly. Gradually stir in milk, chicken broth, and salt and pepper. Cook, stirring constantly, until thickened and bubbly. Stir into the rice and chicken mixture. Taste
and adjust seasoning, adding more salt and/or pepper as needed.
Spoon into a lightly buttered 2-quart casserole.
Bake at 350° for 25 to 30 minutes, or until bubbly. If desired, sprinkle with the cheese about 5 to 8 minutes before done.
Serve with a dollop of sour cream and chopped green onions and tomatoes, if desired.

SLOW COOKER PORK
2 large onions (sliced)
2 pound pork roast (shoulder or butt)
1 (18 ounce) bottle of your favorite barbecue sauce
1 (12 ounce) can or bottle of root beer ( A&W or Stewart's hold their flavor )
Directions:
1. Place one of the onions (sliced) into the crock pot.
2. Place the roast on top and cover with the other sliced onion. Cover everything with the root beer.
3. Cover and cook on low for 6 hours, or on high for 3 hours.
4. Remove the meat, saving the onions and discarding the liquid.
5. With two forks, shred the meat and discard remaining fat, bone or skin.
6 . Return the meat and onions to the crock pot, adding the barbecue sauce. Cook long enough to warm the barbecue sauce.
7. Keep the pulled pork warm in the slow cooker until serving. Serve on crusty rolls to hold in all that tangy sauce.

CROCK POT BBQ BEER CHICKEN
3 pounds boneless, skinless chicken breasts (about 6 large)
1 tablespoon onion powder
1 tablespoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces of beer (I used a classic amber)
32 ounces of barbecue sauce
Season chicken with onion powder, garlic powder, paprika, salt and pepper. Add to crockpot, then add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred and add remaining barbecue sauce. Toss chicken to coat and let sit for 10-15 minutes before serving to absorb everything. Serve as desired.
1. I’ve found that *thinner* barbecue sauce works better (such as Bone Suckin’ Sauce) than thicker sauce (like Sweet Baby Ray’s). If you choose to use a thicker sauce, you may want to add a little more beer (or liquid) in order for the sauce not to burn and thicken on the edges of the pot. This is also the reason I don’t use my homemade barbecue sauce.
2. If you don’t want to use beer, you can try a ginger ale, chicken stock, or even water.
3. This makes a ton of chicken and I usually freeze immediately freeze a container for later.

SLOW COOKER BRISKET
1 (4 1/2-pound) flat-cut brisket roast, fat cap trimmed to 1/8-inch thickness
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 1/2 teaspoons garlic powder
1 teaspoon paprika
3 medium carrots, peeled and cut into thirds
3 celery stalks, cut into thirds
Cooking spray
2 large onions, halved and vertically sliced
4 garlic cloves, chopped
1 cup unsalted beef stock
1 (15-ounce) can crushed tomatoes
2 tablespoons brown sugar
2 tablespoons cider vinegar
5 thyme sprigs
2 bay leaves
1. Sprinkle brisket evenly with 1 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add brisket; cook 5 minutes, turning to brown on all sides. Rub brisket with garlic powder and paprika. Arrange carrots and celery in a 6-quart electric slow cooker coated with cooking spray; top with brisket, fat cap side up.
2. Return skillet to medium heat. Add onions to pan; cover and cook 10 minutes, stirring occasionally. Uncover. Stir in garlic; cook 5 minutes or until onions are tender and golden. Arrange onion mixture over brisket.
3. Combine remaining 1/4 teaspoon salt, stock, tomatoes, brown sugar, and vinegar in hot skillet, stirring with a whisk to loosen browned bits. Pour tomato mixture around brisket. Place thyme and bay leaves in slow cooker, pressing into tomato mixture. Cover and cook on LOW for 7 hours or until brisket is tender when sliced. Cool slightly in cooker, about 1 hour.
4. Place brisket on a cutting board. Trim fat cap; discard fat. Cut brisket across the grain into thin slices. Pour sauce through a sieve over a bowl; discard carrots, celery, thyme, and bay leaves. Return onions to sauce. Serve brisket with sauce. Garnish with fresh parsley, if desired.

CROCK POT CHEESEY POTATOES
2 lbs frozen cubed hash brown potatoes
16 ounces sour cream
1 (10 3/4 ounce) can cream of chicken soup
2 cups cheddar cheese, shredded
1⁄2 cup onion, chopped
3⁄4 teaspoon salt
1⁄4 teaspoon pepper
Mix all ingredients in large bowl.
Spray crock pot with non-stick cooking spray.
Turn ingredients into crock pot.
Cook on Low for 5 to 6 hours.

CROCK POT MAC AND CHEESE
2 cups uncooked elbow macaroni
4 tablespoons butter
2 1⁄2 cups grated sharp cheddar cheese
1⁄2 cup sour cream
1 (10 3/4 ounce) can condensed cheddar cheese soup
1⁄2 teaspoon salt
1 cup whole milk
1⁄2 teaspoon dry mustard
1⁄2 teaspoon black pepper
Boil the macaroni in water for six minutes. Drain.
In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
In slow cooker, combine cheese mixture sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
Cook on low for 2 1/2 hours, stirring occasionally.

WEDNESDAY APRIL 15


EASY CHEESECAKE
1 (5 1/8 ounce) package instant vanilla pudding
1 1/2  cups cold milk (to make the pudding)
1/2 cup milk
(8 ounce) package cream cheese softened
8 oz cool whip
1 tsp vanilla
In small mixing bowl combine pudding mix and 1 1/2  cups milk  Stir until it thickens, then set aside.
In medium mixing bowl, combine cream cheese, 1/2 cup milk,
 and vanilla. Blend until smooth.
Add the pudding to the cream cheese mix and blend.
fold in cool whip
top with favorite pie filling
refrigerate

MAKE AHEAD LASAGNE
1 pound ground beef
1 pound bulk hot Italian sausage
1 can (15 ounces) pizza sauce
1 jar (14 ounces) marinara sauce
2 eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
1 tablespoon dried parsley flakes
1/2 teaspoon pepper
 12 no-cook lasagna noodles
 4 cups (16 ounces) shredded  mozzarella cheese
In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in pizza and marinara sauces. In a large bowl, combine the eggs, ricotta, Parmesan, parsley and pepper.
Spread 1 cup meat sauce into a greased 13-in. x 9-in. baking dish. Layer with four noodles, half of the cheese mixture, 1 cup meat sauce and 1 cup mozzarella. Repeat layers. Top with remaining noodles, meat sauce and mozzarella. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake, covered, at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 12 servings.
if freezing set out 2 hours before baking and follow baking instructions.

MAKE AHEAD ENCHILADAS
2 pounds skinless, boneless chicken breast meat - cooked cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives
bake 350  for 30-35

CHICKEN AND SPINACH BAKE
8 to 12 ounces fresh chopped or baby spinach, cleaned
salt and pepper
1/4 cup chicken broth
4 chicken breast halves, boneless, pounded slightly to even thickness
1tsp Creole or Cajun seasoning blend or other blend
 salt and pepper
1 large tomato, diced
 4 green onions, with green, sliced
Heat oven to 350°. Lightly grease a 9x13-inch baking dish or spray with cooking spray.
 Put spinach in the baking dish, sprinkle with salt and pepper. Add chicken broth.
 Sprinkle chicken with seasoning blend, salt, and pepper; arrange over the spinach. Sprinkle with the diced tomato and green onion.
Cover the baking dish with foil.
 Bake for 25 minutes. Uncover and bake for 10 to 15 minutes longer, or until chicken is cooked through.



SLOW COOKER MEXICAN STYLE MEAT
1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green  pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon garlic powder
Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
    Transfer the roast to a slow cooker and top it with the chopped onion. Season with  peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
    Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
    Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos

MAKE AHEAD WRAPS
2 cups uncooked brown rice
4 cups water
4 (15 ounce) cans black beans
2 (15.5 ounce) cans pinto beans
1 (10 ounce) can whole kernel corn
1 (10 ounce) can diced tomatoes and green chiles
16 (10 inch) flour tortillas
1 pound shredded pepperjack cheese
Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool.
    Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese.
    Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.
 

TUESDAY APRIL 14


TUESDAY  APRIL 14

Herb         Amount of Fresh Herb                     Equivalent Quantity of Dried Herb/Spice
Basil         2 tsp finely chopped basil (about 5 leaves)         1 tsp dried basil
Bay leaves     1 fresh leaf                         2 dried leaves
Chervil         3 tsp fresh cilantro                     1 tsp dried cilantro
Chives         1 Tbsp finely chopped fresh chives             1 tsp freeze-dried chives
Cilantro     3 tsp fresh cilantro                     1 tsp dried cilantro
Dill         3 tsp fresh dill                         1 tsp dried dill
Garlic         1 clove                         1/4 tsp granulated garlic or 1/8 tsp garlic powder
Gingerroot     1 tsp grated fresh ginger                 1/4 tsp dry ground ginger
Marjoram     3 tsp fresh marjoram                     1 tsp dried marjoram
Onions         1 medium onion                     1 tsp onion powder
Oregano     1 Tbsp fresh oregano                     1 tsp dried oregano
Parsley     2 tsp finely chopped parsley (or 3 sprigs)         1 tsp dried parsley
Rosemary     1 Tbsp fresh rosemary (or 1 small/medium sprig)     1 tsp dried rosemary
Sage         7 leaves (or 2 tsp minced fresh sage)             1 tsp dried sage
Tarragon     3 tsp fresh tarragon                     1 tsp dried tarragon
Thyme         1 Tbsp fresh thyme (or 6 sprigs)             3/4 tsp ground thyme

FIVE SPICE CHINESE POWDER
    1 tsp. ground  pepper
    1 tsp. ground star anise
    1-1/4 tsp. ground fennel seeds
    1/2 tsp. ground cloves
    1/2 tsp. ground cinnamon
    1/2 tsp. salt
    1/4 tsp. ground white pepper
COBB SALAD
6 cups  tightly packed chopped romaine lettuce
1 large  avocado, coarsely chopped
2 cups  chopped cooked chicken
4 slices  cooked  Bacon, crumbled
2 cups  mixed halved red and yellow cherry tomatoes
1/2 cup Crumbled Blue Cheese
1/4 cup  slivered red onions
1/2 cup  KRAFT Zesty Italian Dressing
PLACE lettuce in large shallow bowl.
COVER with rows of all remaining ingredients except onions and dressing; top with onions.
DRIZZLE with dressing just before serving.



HERB ROASTED CHICKEN WITH ROASTED TOMATOES
1/2 medium red onion, roughly chopped
1/2 cup roughly chopped fresh parsley
1/2 cup roughly chopped fresh cilantro
1/4 cup roughly chopped fresh tarragon
1/4 cup roughly chopped fresh dill
1/4 cup chopped walnuts
3 cloves garlic
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
1 cup plain yogurt
1 6 - to 7-pound roasting chicken
2 pounds plum tomatoes, halved lengthwise
Preheat the oven to 450 degrees. Pulse the onion, parsley, cilantro, tarragon, 2 tablespoons dill, the walnuts and garlic in a food processor. Add 3 tablespoons olive oil, the vinegar, 2 teaspoons salt, andn 1 tsp pepper to taste; pulse until smooth.
Stir half of the herb paste with the yogurt in a small bowl; cover and refrigerate.
Season the chicken inside and out with salt and pepper. Loosen the skin with your fingers; rub some of the remaining herb paste under the skin and the rest on the outside of the bird. Truss the chicken. Place in a roasting pan; roast until the skin turns golden, about 30 minutes.
Reduce the oven temperature to 375 degrees. Toss the tomatoes with the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Baste the chicken with the drippings and add the tomatoes, cut-side down, to the pan. Continue roasting until a thermometer inserted in the thickest part of the thigh registers 155 degrees, about 1 hour. Season with salt and pepper; let the chicken rest 10 minutes before carving.
Arrange the chicken and tomatoes on a platter; sprinkle with the remaining 2 tablespoons dill. Serve with the yogurt sauce.
 

MONDAY APRIL 13


OVEN BAKED ONION RINGS        BLANCHE
1/4 CUP FLOUR
1 TBP CORN STARCH
1 TSP GARLIC POWDER
1/4 TSP RED PEPPER
1/4 TSP SALT
2 TBP OLIVE OIL
1/2 CUP BEER
COMBINE ALL INGREDIENTS AND MIX WELL
DIP ONIONS IN BATTER
PLACE ON SPRAYED COOKIE SHEET
SPRAY WITH COOKING OIL
BAKE 450 FOR 10- 12 MINUTES TURN AND 10-12 MINUTES MORE


OVEN BAKED ONION RINGS
1 yellow onion - ends trimmed off, peeled, and cut crosswise into 1/2-inch slices
2 egg whites
2 tablespoons milk
1 pinch cayenne pepper, or to taste
3 cups panko bread crumbs, or more if needed
1/2 cup  flour
salt and ground black pepper to taste
cooking spray
Preheat oven to 450 degrees
    Separate onion slices into individual rings.
    Whisk egg whites with milk in a bowl until thoroughly combined; season egg mixture with a pinch of cayenne pepper. Place panko crumbs into a separate bowl.
    Place onion rings into a large resealable plastic bag. Add flour, salt, and black pepper; seal bag and shake until rings are well coated with flour.
    Drop flour-coated onion rings into egg white-milk mixture, a few at a time, and toss lightly with tongs until coated. Place rings into panko crumbs and gently shake the bowl to toss the crumbs with the onion rings until rings are coated with crumbs.
    Transfer coated onion rings to a large baking sheet; spray rings lightly with cooking spray.
    Bake in the preheated oven until onion rings are tender and crumbs are lightly golden brown, 12 to 15 minutes.

OVEN BAKED ONION RINGS
    2 large onions, sliced thickly
    1/2 cup flour
    1/2 cup buttermilk, milk or beer
    1 egg, lightly beaten
    1 cup panko breadcrumbs
    1 teaspoon creole seasoning
    salt and pepper to taste
Place half of the flour in a wide shallow bowl, mix the remaining flour with the buttermilk and egg and place it in a wide, shallow bowl and mix the panko breadcrumbs, creole seasoning, salt and pepper and place them in a third wide, shallow bowl.
    Dredge the onion slices in the flour, dip them in a mixture batter and dredge them in the breadcrumbs.
    Place the onion slices on a wire rack on a baking sheet and bake in a preheated 425F oven until golden brown, about 12-16 minutes.


UNBELIEVABLE CHEESEY CHICKEN CASSEROLE
3 cups cooked chicken, deboned, cut up into bite sized pieces
2 cups celery, finely chopped
8 oz cheddar cheese, shredded
8 oz  sour cream
1 cup mayonnaise
1 can water chestnuts, drained & chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup almonds, slivered
1 can french fried onions
Directions
1Preheat oven to 350  Coat a 9" x 13" baking dish with cooking spray.
2In a large bowl, stir together chicken, celery, cheese, sour cream, mayonnaise, water chestnuts, soups & almonds. Spoon into prepared baking dish.
3Bake, uncovered, for 30 minutes. Sprinkle onion rings evenly over top & bake 5 more minutes, or until bubbly around edges. Let stand 5 - 10 minutes before serving

DO NOT PEEK CHICKEN CASSEROLE        LURA AND EVELYN
1 cup rice
1 can cream of mushroom soup
1 can cream of celery soup
1 pkg dried onion soup
1 can water
1 clove of garlic
1 tsp worsterchire
combine all but chicken
place in our baking dish
place chicken on top and press into the mixture
sprinkle with paprika
seal tight with alumium foil
bake 350 for 1/1/2 hours and DO NOT PEEK
 

THURSDAY APRIL 9


SWEET AND SOUR CHICKEN
1 (8 ounce) can pineapple chunks, drained (juice reserved)
1/4 cup cornstarch
1 3/4 cups water, divided
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
1 1/2 cups water
1 quart vegetable oil for frying
2 green bell pepper, cut into 1 inch pieces
In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

SWEET AND SOUR MEATBALLS
1 LB HAMBURGER
1 EGG
1 MEDIUM ONION CHOPPED FINE
1 TBP CORN STARCH
1/2 TSP SALT
1/2 TSP PEPPER
MIX TOGETHER WELL
SHAPED INTO BALLS
PLACE INTO A SMALL AMOUNT OF OIL
COOK ON ALL SIDES
PLACE ON PAPER TOWEL TO DRAIN
DRAIN SKILLET
TO SKILLET ADD:
20 OZ CAN PINEAPPLE TIDBITS JUICE AND ALL
2 MEDIULM GREEN PEPPERS JULIANNED OR CUT INTO STRIPS
1/2 CUP SUGAR
3 TBP APPLE CIDER VINEGAR
1 TBP VEGETABLE OIL
1 TBP SOY SAUCE
COMBINE ALL INGREDIENTS
MIX WELL, COVER, AND BRING TO SIMMER
SIMMER FOR 5 MINUTES
RETURN MEATBALLS BACK TO SAUCE IN SKILLET
SIMMER IN 10 MINUTES
COMBINE:
1 TBP CORN STARCH
1/3 CUP WATER
POUR INTO THE SAUCE  AND MIX WELL
BRING TO BOIL AND SIMMER FOR 5 MINUTES
AND ALLOW TO THICKEN


PEKING CHICKEN
1 scallion (green onion), thinly sliced
3 tablespoons soy sauce
2 tablespoons dry sherry
1/3 cup cornstarch
1 teaspoon ground ginger
1 teaspoon sugar
1/4 teaspoon white pepper
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
2 tablespoons vegetable oil
In a medium bowl
, combine scallion, soy sauce, sherry, cornstarch, ginger, sugar, and pepper; mix well. Add chicken chunks and toss to coat completely. Cover and marinate in refrigerator for 3 hours.
 In a large skillet, heat oil over medium heat. Remove chicken from marinade, discarding marinade, and cook chicken in batches 8 to 10 minutes, or until crispy on all sides and no pink remains.

PORK AND PINEAPPLE FRIED RICE
1 tablespoon rice vinegar
3 tablespoons canola oil
 4 ounces ground pork
3 scallions, white parts minced and green parts sliced
1 tablespoon minced fresh ginger
1/2 teaspoon minced garlic
1 hot red chile, seeded and minced
4 cups cold cooked jasmine rice or other long-grain white rice
1/4 cup cilantro leaves
1/4 cup finely diced fresh pineapple
In a small bowl, whisk the soy sauce with the hoisin and vinegar. Heat a wok or large skillet. Add the oil and heat until smoking. Add the pork and Chinese sau and cook over high heat, stirring, until the pork is lightly browned, about 2 minutes. Add the minced scallion whites, ginger, garlic and chile and cook until fragrant, about 1 minute. Add the rice, breaking up any lumps with your hands as you add it to the wok, and stir-fry until heated through and lightly browned in spots. Stir the hoisin-soy sauce, add it to the wok and stir-fry until nearly absorbed, about 2 minutes. Stir in the scallion greens, cilantro and pineapple. Transfer the fried rice to bowls and serve.


BLACK PEPPER BEEF AND CABBAGE STIR FRY
2 tablespoons vegetable oil
4 cloves garlic, chopped
1/2 pound ground beef
1/2 small head cabbage, shredded
1 red bell pepper, cut into strips
 2 tablespoons soy sauce
1 teaspoon cornstarch
1/2 cup water
1 teaspoon ground black pepper
Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown. Stir in cabbage and pepper, and cook until vegetables are tender, and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper. Cook, stirring, until sauce has thickened.
 

WEDNESDAY APRIL 8


GENERAL TSO CHICKEN
1 1/2 teaspoons toasted sesame oil
1 large egg white
1/4 cup plus 1 tablespoon soy sauce
1/4 cup plus 3 tablespoons cornstarch
1 pound skinless boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces
1 cup low-sodium chicken broth
1 teaspoon Chinese chile-garlic sauce
3 tablespoons sugar
1 tablespoon vegetable oil, plus more for frying
2 tablespoons very finely chopped fresh ginger
2 large garlic cloves, minced
4 scallions, thinly sliced
Steamed broccoli and white rice, for serving
In a medium bowl, combine the toasted sesame oil with the egg white, 1 tablespoon of the soy sauce and 1/4 cup plus 2 tablespoons of the cornstarch. Add the chicken, stirring to coat. Let stand at room temperature for 20 minutes.
Meanwhile, in a small bowl, whisk the chicken broth with the chile-garlic sauce, sugar and the remaining 1/4 cup of soy sauce and 1 tablespoon of cornstarch.
In a large saucepan, heat the 1 tablespoon of oil. Add the ginger and garlic and cook over high heat until fragrant, about 1 minute. Stir the broth mixture, add it to the pan and cook until thickened and glossy, about 3 minutes. Keep the sauce warm over low heat.
In a large, deep skillet, heat 1/2 inch of oil until shimmering. Carefully add the chicken, one piece at a time, and fry over high heat, turning once or twice, until very browned and crisp, about 4 minutes. Drain the chicken on paper towels and immediately add to the sauce along with the scallions. Cook just until coated, about 30 seconds. Serve right away, with steamed broccoli and rice.

STICKY HONEY CHICKEN
3/4 cup butter, divided - 1/2 cup melted
1 cup  flour
2 teaspoons salt
1/4 teaspoon black pepper
2 teaspoons paprika
1 chicken (2-1/2 to 3 pounds), cut into 8 pieces
1/2 cup honey
1/4 cup lemon juice
Preheat oven to 400 degrees F.
 Melt 1/2 cup of butter in a 9- x 13-inch baking pan in oven; remove baking pan from oven.
 In a shallow bowl, mix together flour, salt, pepper, and paprika, dip chicken
 pieces into flour mixture. Add chicken pieces to pan, coat completely with butter, then bake 30 minutes, skin side down, in a single layer.
 Meanwhile, in a small bowl, mix together 1/4 cup melted butter, 1/2 cup honey
, 1/4 cup lemon juice to make sauce.
 Turn chicken, then cover with sauce
. Bake an additional 30 minutes, or until chicken is fork-tender and no pink remains. Spoon sauce over chicken again and serve.
 
PEPPER STEAK STIR FRY
1/4 cup vegetable oil
2 pounds boneless steak, sliced into thin strips
1 large onion, cut into 3/4-inch angled slices
3 green bell peppers, cut into strips
1/2 pound mushrooms, sliced
1 1/2 cups mild picante sauce
1 cup water
1/3 cup soy sauce
3 tablespoons cornstarch
1/4 teaspoon garlic powder
In a large skillet or wok, heat oil over high heat until moderately hot; saute steak
 and onion for about 5 minutes, stirring often.
 Add peppers and mushrooms
, and cook about 5 more minutes, stirring often, until vegetables are tender.
 In a medium bowl, combine picante sauce, water, soy sauce
, cornstarch, and garlic powder; add to steak and vegetable mixture. Cook 2 to 3 more minutes, or until sauce thickens, stirring occasionally.
serve on a bed of white or brown rice

CREAMY CRAB WONTONS
1 (8-ounce) package cream cheese, softened
1/4 cup plain bread crumbs
1/2 teaspoon garlic powder
2 cups chopped imitation crabmeat (about 3/4 pound)
30 refrigerated wonton wrappers (1/2 pound)
Preheat oven to 350 . Coat a baking sheet with cooking spray.
 In a medium bowl, combine cream cheese, bread crumbs
, and garlic powder; mix well with an electric beater. Add crabmeat, stirring until thoroughly mixed.
 Place 1 teaspoon crab
 mixture in center of each wonton. Brush edges lightly with water then fold in half (one point to an opposite point, like a turnover) over crab mixture, and press to seal. Place on baking sheet.
 Bake 20 to 25 minutes, until crisp and golden, turning once halfway through baking.
 

TUESDAY APRIL 7


TOMATO CHEESEY PIE
4 tomatoes peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked  pie shell
1 cup grated mozzarella  
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper  
Preheat oven to 350
Place the tomatoes in a colander  in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise  together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.

MINI GRADUATION MINTS
6 cups pkg powdered sugar
8 oz cream cheese
1/4 tsp mint extract
food coloring in desired colors
Directions
1 Mix first three.
Knead Until like pie dough.
2 Add coloring. Can add more powdered sugar if sticky.
3 Roll into small marble sized balls, dip into sugar and press into molds. Makes roughly 240


BUTTERNUT CAKE WITH BUTTER PECAN FROSTING
Nonstick spray
3 cups self-rising flour, plus more for dusting cake pans
2 sticks butter, at room temperature
2 cups  sugar
4  eggs
1 cup milk
3 tablespoons butternut extract
1 cup pecans, chopped
Frosting:
4 cups powdered sugar
 8-ounce package cream cheese, softened
1 stick butter, softened
1 teaspoon butternut extract
1/2 cup pecans
For the cake: Preheat the oven to 350 . Adjust the racks to the middle of the oven. Spray three 9-inch cake pans with nonstick spray and dust lightly with flour.
Using a stand mixer, cream the butter until fluffy. Add the sugar and continue to cream well for 6 to 8 minutes.
Add the eggs, one at a time, beating well after each addition. Add the flour and milk alternately to the creamed mixture, beginning and ending with the flour. Add the extract and continue to beat until just mixed. Then fold in the pecans. Divide the batter equally among the prepared pans. Level the batter in each pan by holding pan 3 or 4 inches above the counter and dropping it flat onto the counter.
Bake until golden brown, 30 to 35 minutes. Cool the cakes completely before frosting.
For the frosting: Add the powdered sugar to a bowl and whisk to make sure there are no lumps. Set aside.
In a large bowl, blend together the cream cheese and butter with an electric hand mixer. Gradually add the powdered sugar and beat until light and fluffy. Beat in the extract. Stir in the pecans (or reserve them to sprinkle over the frosted cake). Fill and frost the cake when the layers are completely cool.
 

MONDAY APRIL 6


CROQUETED ITEMS ON CONSIGNMENT
MRS. LOCKLAR  
ALBANY SENIOR  CENTER

PICKLED EGGS
12 hard-boiled eggs, peeled
1 large empty sterilized glass jar
4 cups vinegar
1 teaspoon salt
2 medium onions, chopped
1⁄3 cup sugar
1 tablespoon pickling spices
 Put the peeled hardboiled eggs in the large jar.
    Boil the remaining ingredients together for 5 minutes.
    Pour over the eggs in the jar.
    Cover; leave on counter overnight.
    Keeps in refrigerator for weeks, in theory.
    In reality, if you love pickled eggs, these will disappear.


EASTER LEFTOVER CASSEROLE
12 potatoes, cubed
1/2 cup milk
2 cups cooked ham, cubed
1 clove garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
 6 tablespoons butter, divided
1 egg
1 teaspoon dried parsley
1 cup Cheddar cheese, shredded
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and mash with 1/4 cup of the butter and milk.
    Preheat oven to 350 degrees
    Combine mashed potatoes, ham, garlic, mushroom soup, butter, egg and parsley in a mixing bowl. Transfer mixture to greased casserole dish and bake for 20 minutes. Sprinkle with cheddar cheese and bake an additional 15 minutes or until cheese is melted.

HAM TETTRAZZINI
6 ounces spaghetti
3 quarts water
1 teaspoon salt
1 tablespoon butter
2 tablespoons chopped onion
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup water
1/2 cup shredded Cheddar cheese
1 cup diced ham
2 tablespoons chopped fresh parsley
2 tablespoons chopped pimento peppers
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain (or use leftover pasta; see Cook's Note).
    While pasta is cooking, melt butter in a saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
    Stir in cream of mushroom soup, 1/2 cup water, and shredded cheese. Heat mixture until cheese melts, stirring often.
    Mix in the ham, cooked and drained pasta, chopped pimento, and chopped parsley to saucepan; stir to combine. Cook until mixture is heated through, then serve.

HEAVENLY EGG SALAD
6 eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon prepared yellow mustard
1/2 lemon, juiced
1/4 cup chopped green onions
 salt and pepper to taste
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. For faster cooling, place the eggs in an ice bath before peeling.
    In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.

HAM CAKETTES
1 cup finely chopped cooked ham
1 1/2 cups cold mashed potatoes
3 green onions, finely chopped
1 egg
1 tablespoon Dijon mustard
1/2 teaspoon dried dill weed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups panko bread crumbs, divided
1/2 cup vegetable oil for frying, or as needed
Mix ham, mashed potatoes, green onions, egg, Dijon mustard, dill weed, salt, black pepper, and 1/4 cup panko bread crumbs together in a bowl until thoroughly combined. If mixture is too moist to hold together, mix in an additional 1/4 cup of crumbs.
 Place remaining panko crumbs into a shallow bowl.
    Scoop about 1/3 cup of the mixture and form into a ball; slightly flatten into a patty. Press both sides of patty into the panko crumbs; tap off any loose crumbs. Repeat with remaining mixture.
    Heat vegetable oil in a skillet over medium heat until very hot; pan-fry 2 or 3 patties at a time in the hot oil until golden brown on each side, 3 to 4 minutes per side.

CREAMY HAM AND POTATO CASSEROLE
3 cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag)
1 1/2 cups  frozen cut green beans
1 1/2 cups finely chopped cooked ham
3/4 cup milk
1/2 cup shredded American cheese (2 oz)
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup with 30% less sodium
1 Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2 In large bowl, mix all ingredients; spoon into baking dish.
3 Bake about 1 hour or until bubbly and hot. Let stand 5 minutes before serving.

CREAMED EGGS
6 eggs
2 tablespoons butter
2 tablespoons  flour
2 cups milk
1/8 teaspoon ground white pepper, if desired
salt and pepper to taste
place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.
 

THURSDAY APRIL 2


SWEET MACARONI SALAD
1 package (16 ounces) elbow macaroni
     4 medium carrots, shredded
     1 large green pepper, chopped
     1 medium red onion, chopped
    2 cups mayonnaise
     1 can (14 ounces) sweetened condensed milk
    1 cup sugar
     1 cup cider vinegar
     1 teaspoon salt
     1/2 teaspoon pepper
 Cook macaroni according to package directions; drain and rinse in cold water. In a large serving bowl, combine the macaroni, carrots, green pepper and onion.
In a small bowl, whisk the mayonnaise, milk, sugar, vinegar, salt and pepper until smooth. Pour over macaroni mixture and toss to coat. Cover and refrigerate overnight.

NORMA'S MAC AND SALAD
DRESSING:
1 CUP MIRACLE WHIP
1/2 CUP CANOLA OIL
1/2 CUP SUGAR
1/4 CUP APPLE CIDER VINEGAR
COMBINE AND MIX WELL
ALLOW TO MARINATE
ADD:
DICED OLIVES
FINELY DICED CARROTS
FINELY DICED ONION
SALT AND PEPPER
COOKED ELBOW MACARONI

 MOM'S CRESCENT ROLLS
2 CUPS SCALDED MILK
2 PKG YEAST
1 CUP BUTTER SHORTENING (CRISCO)
1 CUP SUGAR
2 TSP SALT
6 BEATEN EGGS
6 CUPS FLOUR
4 STICKS SOFT BUTTER
SCALD THE MILK AND ALLOW TO COOL
ADD YEAST AND ALL TO DISSOLVE AND ACTIVATE
COMBINE SHORTENING, SUGAR, AND SALT AND BEAT ON LOW SPEED
UNTIL MIXED WELL
ADD YEAST MIXTURE AND MIX WELL
ADD BEATEN EGGS
ADD HALF THE FLOUR MIXTURE AND MIX WELL
STIR IN REST OF FLOUR AND MIX BY HAND
PLACE DOUGH INTO GREASED BOWL, COVER AND ALLOW TO DOUBLE
FOR 3 HOURS.
DIVIDE DOUGH INTO 6 PORTIONS
ON A WELL FLOURED SURFACE, ROLL OUT EACH PORTION
INTO A CIRCLE.
BUTTER EACH CIRCLE WELL
CUT INTO PIE TRIANGLES ( 8 PER CIRCLE)
ROLL UP TRIANGLES FROM LARGE END TO SMALL INTO CRESCENT ROLLS
PLACE ON BAKING SHEET AND ALLOW TO RISE AGAIN UNTIL DOUBLED.
(3-4 HOURS)
BAKE IN PREHEATED OVEN AT  400 FOR 8-10 MINUTES UNTIL GOLDEN BROWN
MAKES 8 DOZEN ROLLS
(TO FREEZE ROLLS)
ONCE YOU HAVE ROLLS INT THE CRESCENT SHAPE
PLACE ON COOKIE SHEET AND PLACE IN FREEZER UNTI FROZEN
PLACE IN FREEZER BAGS
WHEN READY TO PREPARE FROZEN ROLLS:
REMOVE NUMBER OF ROLLS DESIRED
ALLOW TO THAW AND RISE FOR AT LEAST 2 HOURS
BAKE IN PREHEATED 400 OVEN FOR 8-10 MINUTES UNTIL GOLDEN BROWN
 

WEDNESDAY, APRIL 1


ORANGE SALAD         
1 LARGE 24 OZ  COTTAGE CHEESE
3 OZ PKG ORANGE JELLO
1  LARGE  CAN MANDARIN ORANGES DRAINED
1 LARGE  CAN CRUSHED PINEAPPLE DRAINED
8 OZ COOL WHIP
LARGE BOWL
COMBINE AND MIX TOGETHER
POUR INTO  9X13 DISH
CHILL AND MARINATE 24 HOURS BEFORE SERVING

COWBOY EGGS
6 EGGS
1 TBP MAYO
1 TBP BOTTLED RANCH DRESSING
SALT AND PEPPER TO TASTE
CAYENNE OR PAPRIKA
PICKLED JALAPENO SLICE DESEEDED
BOIL EGGS
DIVIDE EGGS AND REMOVE YOLK
COMBINE YOLK WITH DRESSING, MAYO, SALT, AND PEPPER
MIX WELL AND FILL THE WHITES
PLACE JALAPENO SLICES ON TOP
SPRINKLE WITH CAYENNE OR PAPRIKA

BROWN SUGAR GLAZED HAM
15 lbs whole bone-in ham (I prefer Cooks SuperTrim brand)
1 lb brown sugar
1/2 cup yellow mustard  
aluminum foil
Directions
In a medium size mixing bowl, mix yellow mustard and brown sugar until you have a thick"paste".
Take all wrappers off of ham and trim away excess fat.
Line baking pan (I spray with Pam in case some of the brown sugar mixture escapes, clean up is easier) with Aluminum foil.
Place ham on foil and spread brown sugar/mustard paste on top.
Fold and seal foil.
Do not open again until ham is done.
Bake at 350° for 4 hours.
Let set for about 1 hr then carve.
One of the best tasting hams you will ever have!

Rest the baked ham. After the ham reaches 140 degrees F, take it out of the oven and set the roasting pan on a hot pad. Let it sit there, covered, for 30?40 minutes to rest. The juices inside the meat are bubbling, and if you cut it open now, the juice would run out, leaving an extra dry ham roast. By letting the meat rest, the juices cool a little and stick closer to the meat. When the meat has sat for 30?40 minutes, take it out of the pan and slice it up for serving. The great thing about ham is the leftovers. Leftover meat is great for sandwiches or a midnight snack. And if you cooked a ham with bone, you have some tasty soup to look forward to.

COLA GLAZE
1  cup packed dark brown sugar
3/4 cup cola carbonated beverage
Directions
1 In small bowl, mix all ingredients with whisk until well blended.
 2 Brush glaze over ham during last 45 minutes of baking.

EASY PINEAPPLE GINGER GLAZE
3/4 cup packed brown sugar
1/2 cup pineapple juice
1/2 teaspoon ground ginger
Directions
1 In small bowl, mix all ingredients with whisk until well blended.
 2 Brush glaze over ham during last 45 minutes of baking.
Expert Tips

For additional flavor, arrange fresh pineapple slices studded with cloves on the surface of the ham before baking and glazing.

If you have a larger ham, simply double the glaze ingredients.

Try this glaze on pork chops or pork roast as well.
 

TUESDAY APRIL 1


ORANGE SALAD         
1 LARGE 24 OZ  COTTAGE CHEESE
3 OZ PKG ORANGE JELLO
1  LARGE  CAN MANDARIN ORANGES DRAINED
1 LARGE  CAN CRUSHED PINEAPPLE DRAINED
8 OZ COOL WHIP
LARGE BOWL
COMBINE AND MIX TOGETHER
POUR INTO  9X13 DISH
CHILL AND MARINATE 24 HOURS BEFORE SERVING

COWBOY EGGS
6 EGGS
1 TBP MAYO
1 TBP BOTTLED RANCH DRESSING
SALT AND PEPPER TO TASTE
CAYENNE OR PAPRIKA
PICKLED JALAPENO SLICE DESEEDED
BOIL EGGS
DIVIDE EGGS AND REMOVE YOLK
COMBINE YOLK WITH DRESSING, MAYO, SALT, AND PEPPER
MIX WELL AND FILL THE WHITES
PLACE JALAPENO SLICES ON TOP
SPRINKLE WITH CAYENNE OR PAPRIKA

BROWN SUGAR GLAZED HAM
15 lbs whole bone-in ham (I prefer Cooks SuperTrim brand)
1 lb brown sugar
1/2 cup yellow mustard  
aluminum foil
Directions
In a medium size mixing bowl, mix yellow mustard and brown sugar until you have a thick"paste".
Take all wrappers off of ham and trim away excess fat.
Line baking pan (I spray with Pam in case some of the brown sugar mixture escapes, clean up is easier) with Aluminum foil.
Place ham on foil and spread brown sugar/mustard paste on top.
Fold and seal foil.
Do not open again until ham is done.
Bake at 350° for 4 hours.
Let set for about 1 hr then carve.
One of the best tasting hams you will ever have!

Rest the baked ham. After the ham reaches 140 degrees F, take it out of the oven and set the roasting pan on a hot pad. Let it sit there, covered, for 30?40 minutes to rest. The juices inside the meat are bubbling, and if you cut it open now, the juice would run out, leaving an extra dry ham roast. By letting the meat rest, the juices cool a little and stick closer to the meat. When the meat has sat for 30?40 minutes, take it out of the pan and slice it up for serving. The great thing about ham is the leftovers. Leftover meat is great for sandwiches or a midnight snack. And if you cooked a ham with bone, you have some tasty soup to look forward to.


COLA GLAZE
1  cup packed dark brown sugar
3/4 cup cola carbonated beverage
Directions
1 In small bowl, mix all ingredients with whisk until well blended.
 2 Brush glaze over ham during last 45 minutes of baking.

EASY PINEAPPLE GINGER GLAZE
3/4 cup packed brown sugar
1/2 cup pineapple juice
1/2 teaspoon ground ginger
Directions
1 In small bowl, mix all ingredients with whisk until well blended.
 2 Brush glaze over ham during last 45 minutes of baking.
Expert Tips

For additional flavor, arrange fresh pineapple slices studded with cloves on the surface of the ham before baking and glazing.

If you have a larger ham, simply double the glaze ingredients.

Try this glaze on pork chops or pork roast as well.
 

TUESDAY, MARCH 31


POP TART
Pastry
2 cups  Flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 quarter-pound sticks, 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk

Cinnamon Filling
1/2 cup (3 ¾ ounces) brown sugar
1  teaspoons ground cinnamon, to taste
4 teaspoons King  Flour
1 large egg, to brush on pastry before filling

Make the dough: Whisk together the flour, sugar, and salt. Work in the butter until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible. Mix the egg and milk, and add it to the dough, mixing just until everything is cohesive.

Divide the dough in half; each half will weigh about 10 ounces (about 280g). Shape each half into a rough 3" x 5" rectangle, smoothing the edges. Roll out immediately; or wrap in plastic, and refrigerate for up to 2 days.

Make the filling: Whisk together the sugar, cinnamon, and flour.

Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even 9" x 12". Laying a 9" x 13" pan atop the dough will give you an idea if you’ve rolled it large enough. Trim off the edges; place the scraps on a baking sheet, and set them aside, along with the 9" x 12" rectangle of dough.

Roll the second piece of dough just as you did the first. Press the edge of a ruler into the dough you’ve just rolled, to gently score it in thirds lengthwise and widthwise; you’ll see nine 3" x 4" rectangles.

Beat the egg, and brush it over the entire surface of the dough. Place a heaping tablespoon of filling into the center of each marked rectangle. Place the second sheet of dough atop the first, using your fingertips to press firmly around each pocket of jam, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Cut the dough evenly in between the filling mounds to make nine tarts. Press the cut edges with your fingers to seal, then press with a fork, to seal again.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, and they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they’re golden brown.

Remove the tarts form the fridge, and bake them for 25 to 35 minutes, until they’re a light golden brown. Remove them from the oven, and allow them to cool on the pan.
.

EASY CROWD BREAKFAST CASSEROLE
2 packages (12 oz each) bulk pork sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick™ mix
2 cups milk
1/4 teaspoon pepper
4 eggs
1 Heat oven to 400. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
    2 Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
    3 Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

The Best (and Simplest) Creamed Spinach
2 teaspoons olive oil
3 large garlic cloves, minced
½ teaspoon  nutmeg
 (8 ounces) cream cheese
2 packages (16 ounces each) frozen chopped spinach, thawed, reserving juice
½ cup finely grated Parmesan cheese
Salt and freshly ground black pepper
Heat oil, garlic and nutmeg in a Dutch oven over medium-high heat until garlic starts to sizzle and turn golden. Add cream cheese and as it starts to melt, add spinach and its liquid; cook until sauce is thick and bubbly and spinach is tender yet still green, about 5 minutes. Stir in cheese, and season to taste with salt and pepper. Serve.

Better Broccoli-Cheese Casserole
2 pounds broccoli crowns, cut into florets
Salt
4 large eggs
¼ cup  flour
1 can (12 ounces) evaporated milk
Ground black pepper
4 ounces (1 generous cup) extra-sharp cheddar cheese
1 tablespoon butter, melted
12 saltine crackers, crumbled
Place broccoli, 1/2 cup water and sprinkling of salt in a large skillet; cover, turn burner on high and cook until water has almost, but not completely, evaporated and broccoli is bright green and tender-crisp, about 5 minutes. Turn onto doubled paper toweling to cool. (Can be covered and refrigerated a couple of days ahead.)
About 45 minutes before serving, adjust oven rack to lower-middle position and heat oven to 425 degrees. Whisk flour into eggs until smooth and then whisk in milk, along with a light sprinkling of salt and pepper. Place broccoli in a single layer in a 9-inch casserole or a baking dish of similar size — I used a gratin pan. Sprinkle with half the cheese, then pour the egg mixture over the broccoli. Top with remaining cheese. Mix butter and crackers and then sprinkle over casserole. Bake until custard is set and crackers are golden brown, about 30 minutes. Serve

BLANCHES SPINACH SALAD
10 OZ FRESH SPINACH TORE UP
1 QT STRAWBERRIES SLICED
1/4 CUP PECANS OR ALMONDS
DRESSING:
1 TBP POPPY SEEDS
1 TBP SESAME SEEDS
1/2 CUP GOOD QUALITY OLIVE OIL
1/2 CUP SUGAR OR SWEETENER
1/4 CUP VINEGAR
1/4 TSP WORSTERCHIRE
1/4 TSP PAPRIKA
1 TBP FINELY GRATED ONION
COMBINE AND MIX WELL
MARINATE OVERNIGHT
BEFORE SERVING
POUR OVER SPINACH, STRAWBERRIES, AND NUTS
AND TOSS

CHILL THE DRESSING OVERNIGHT

JUST BEFORE SERVING TOSS

MONDAY MARCH 30


DEVILLED EGGS
12 hard-cooked eggs
4 oz.  creamed Cheese, softened
3 Tbsp.   Mayo Mayonnaise
2 tsp.  GREY POUPON Dijon Mustard
2 tsp.  white vinegar
1 tsp.  sugar
1/8 tsp.  smoked paprika
Make It
CUT eggs lengthwise in half. Remove yolks; place in medium bowl. Add all remaining ingredients except paprika; mix well.
SPOON into resealable plastic bag. Cut small corner from bottom of bag; use to pipe filling into egg white halves. Sprinkle with paprika.
ADD your choice of Toppings
How to Hard Cook Eggs
Place eggs in single layer in saucepan; add enough water to completely cover eggs by at least 1 inch. Bring water boil; cover. Remove saucepan from heat; let stand 15 min. Drain eggs; immediately place in bowl of ice water. Let stand until completely cooled, changing water if necessary. Perfectly hard-cooked eggs will have a firm yellow center with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated for up to 1 week.

ALICES DEVILLED EGGS
6 EGGS HARDBOILED
CUT IN HALF
REMOVE THE YELLOWS AND MASH WELL
ADD:
1/2 CUP MAYO
1 TSP VINEGAR
1 TSP SUGAR
2 TBP MUSTARD
MIX WELL
TAKE PLASTIC BAG AND CUT OUT CORNER
FILL WITH THE FILLING
SQUEEZE  INTO THE CENTER OF EGG.
SPRINKLE WITH PAPRIKA OR PARSLEY

DEVILLED EGG PASTA SALAD
6 eggs
1 lb Elbow macaroni
3 cups Miracle Whip or mayonnaise
2 Tbsp yellow mustard
1 tsp white vinegar
salt and pepper to taste
1/2 cup sweet dill pickle relish
Paprika
Preparation
1. Place the eggs in the bottom of a medium pot and cover with cold water. Heat to boiling. As soon as the water boils, place a lid on the pot and remove from heat. Keep covered for 13 minutes, then drain the water, rinse, peel, and chop the eggs.
2. Cook pasta according to directions on box; drain. Rinse in cold water and drain again.
3. While pasta is cooking, whisk together Miracle Whip or mayonnaise, mustard, vinegar, and salt and pepper.
4. Gently fold pasta, eggs, and relish into the sauce. Taste for seasoning; re-season as necessary. Sprinkle with paprika. Cover and refrigerate until serving (it’s best the next day)

BEST GREEN BEAN CASSEROLE
2 (14.5 ounce) cans green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French fried onions
1 cup shredded Cheddar cheese
Directions
Preheat oven to 350 in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
    Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.

GRANDMAS SCALLOPED POTATOES
3 lbs potatoes, peeled and thinly sliced
1 medium onion, peeled, halved and thinly sliced
1/4 cup flour
1 1/2 tsp salt
1/2 tsp pepper
6 Tbsp butter, cubed, divided
2 cups grated cheddar cheese
3 cups milk
1. Preheat the oven to 375 degrees. In a small bowl, combine the flour, salt and pepper. Heat the milk gently over low heat in a saucepan.
2. Spray a 9 x 13-inch rectangular  with cooking spray. Layer a third of the potatoes in the bottom. Top with half of the sliced onion. Sprinkle half of the flour mixture over the onions and dot with 3 Tbsp butter. Top with 1/2 cup cheddar cheese. Repeat layers once. Top with the remaining potatoes and the remaining 1 cup of cheese.
3. Pour the milk over potatoes. You may use more or less than 3 cups of milk, depending on the size of your casserole dish. You want enough milk to cover the potatoes, but not so much that it overflows the pan.
4. Cover with foil and bake 1 hour. Uncover and bake for 30 minutes, or until potatoes are fork-tender.

ROASTED ASPARAGUS
2 bunches medium asparagus
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
Grated or shaved Parmesan, optional
Preheat the oven to 450 degrees F.
Trim the woody ends from the asparagus, usually about 1 1/2 inches. Lightly peel the remaining stalks (not always necessary, but more of a personal preference). Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.
Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature.

COWBOY BEANS
1 LB HAMBURGER COOKED AND DRAINED
6 SLICES BACON COOKED AN CRUMBLED
1 ONION DICED
1 CLOVE GARLIC CRUSHED
1 CAN PORK AND BEANS
1 CAN KIDNEY BEANS
1 CAN LIMA BEANS
3/4 CUP KETCHUP
1 TBP VINEGAR
2 TBP DRY MUSTARD OR SQUIRT
1/2 TSP CHILI POWDER
1 TBP WORSTERCHIRE
1/4 CUP MOLASSES
IN A CROCK POT  OR OVEN
COMBINE ALL INGREDIENTS INTO THE CROCK POT]
OR BAKING DISH
IN A CROCK POT ON LOW 5 HOURS
BAKE IN OVEN 350 FOR 45 MINUTES TO 1 HOUR
 

THURSDAY MARCH 26


BERRY DREAM CAKE
1 package white cake mix (regular size)
     1-1/2 cups boiling water
     1 package (3 ounces) cherry gelatin
    1 package (8 ounces) cream cheese, softened
     2 cups whipped topping
     4 cups fresh strawberries, coursely chopped
Prepare and bake cake mix batter according to package directions, using a greased 13x9-in. baking pan.
In a small bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Cool cake on a wire rack 3-5 minutes. Using a wooden skewer, pierce top of cake to within 1 in. of edge; twist skewer gently to make slightly larger holes. Gradually pour gelatin over cake, being careful to fill each hole. Cool 15 minutes. Refrigerate, covered, 30 minutes.
In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with strawberries. Cover and refrigerate for at least 2 hours before serving. Yield: 15 servings.

STRAWBERRY TRIFLE
        1 cup cold milk
         1 cup (8 ounces) sour cream
         1 package (3.4 ounces) instant vanilla pudding mix
         1 teaspoon grated orange peel
         2 cups heavy whipping cream, whipped
         8 cups cubed angel food cake
         4 cups sliced fresh strawberries
 In a large bowl, beat the milk, sour cream, pudding mix and orange peel on low speed until thickened. Fold in whipped cream.
Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving. Yield: 8-10 servings.

EASTER ROLL
FROZEN ROLLS         RHODES BRAND
DIP IN MELTED BUTTER
SPRINKLE WITH DRY BUTTERSCOTCH PUDDING
ALLOW TO RISE
BAKE AT 350 FOR 18-20 MINUTES


CHERRY COLA BROWNIES
    1 (19.9-ounce) package fudge brownie mix
    3 tablespoons vegetable oil
    2 eggs
    1/2 cup regular cola soda
    1/2 cup chopped maraschino cherries, plus 12 cherry halves for garnish
    FROSTING
    3 2/3 cups powdered sugar
     (1 stick) butter
    6 tablespoons regular cola soda
    3 tablespoons cocoa powder
    1 teaspoon vanilla
 Preheat oven to 350  Coat a 9- x 13-inch baking pan with cooking spray.
    In a large bowl, combine brownie mix, oil, eggs, and cola; mix well. Stir in chopped cherries, then spread into prepared pan.
    Bake 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Let cool 1 hour.
    In a medium bowl, place powdered sugar; set aside.
    In a small saucepan over medium heat, combine butter, cola, and cocoa. Bring mixture to a boil, stirring constantly. Pour cocoa mixture into powdered  sugar and beat until smooth. Stir in vanilla.
    Spread frosting over brownies and garnish with cherries. Cut and serve.

LAYERED LEMON PIE
    1 package (8 ounces) cream cheese, softened
     1/2 cup sugar
     1 can (15-3/4 ounces) lemon pie filling, divided
     1 carton (8 ounces) frozen whipped topping, thawed
     1 graham cracker crust (9 inches)
 In a small bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread remaining pie filling over cream cheese layer. Refrigerate for at least 1 hour before serving. Yield: 8 servings.

LEMON DOME CAKE
1 box yellow cake mix
3 large eggs
1/3 cup vegetable oil
grated zest of 1 lemon
1 1/3 cups frozen lemonade concentrate, thawed
confectioners' sugar
Directions
Heat oven to 325º F. Grease and flour a 2-quart ovenproof metal mixing bowl.
    In another medium bowl, combine the cake mix, eggs, oil, and lemon zest, along with the amount of water called for by the package directions. Beat until well combined. Pour the batter into the prepared bowl. Place in oven and bake until a knife inserted into the cake's center comes out clean, about 50 minutes. Let cool 20 minutes before unmolding onto a rack.
    Wash and dry the bowl you baked the cake in. Line it with plastic wrap and place the cake back in the bowl (support the bottom so the dome doesn't break). Using a skewer, liberally pierce the cake, poking through to the bowl. Pour the lemonade concentrate over the top. Let the liquid soak in for 15 minutes before unmolding the cake upside-down onto a platter.
    Just before serving, dust lightly with the powdered sugar.

INCREDIBLE COCONUT CAKE
5 eggs, separated
         2 cups sugar
         1/2 cup butter, softened
         1/2 cup canola oil
         1 teaspoon coconut extract
         1/2 teaspoon vanilla extract
         1/4 teaspoon almond extract
         2-1/4 cups cake flour
         1 teaspoon baking powder
         1/2 teaspoon baking soda
         1/4 teaspoon salt
         1 cup buttermilk
         2 cups flaked coconut, chopped
         1/4 teaspoon cream of tartar
         FROSTING:
        2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
         2/3 cup butter, softened
         4-1/3 cups confectioners' sugar
         1-1/4 teaspoons coconut extract
         2 cups flaked coconut, toasted
Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
    Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, one at a time, beating well after each addition. Beat in extracts.
    Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.
    Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites.
    Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
    For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth.
    Place one cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator. Yield: 16 servings.
 

WEDNESDAY MARCH 25


PIZZA DOUGH
  4 cups bread flour, plus more for rolling (Chef's Note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons salt
1 1/2 cups warm water, 110
2 tablespoons olive oil, plus 2 teaspoons
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

EASY PIZZA DOUGH
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
Preheat oven to 450 In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
    Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
    Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

CHEESEY HAM AND HASH BROWN CASSEROLE
1 (32 ounce) package frozen hash brown potatoes
8 ounces cooked, diced ham
 2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese
Directions
Preheat oven to 375 degrees  Lightly grease a 9x13 inch baking dish.
    In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
    Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.


FRENCH TOAST CASSEROLE
5 cups bread cubes
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 cup brown sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 tablespoon margarine, softened
1 teaspoon  cinnamon
Preheat oven to 350   Lightly butter an 8x8 inch baking pan.
Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, brown sugar, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.
 

TUESDAY MARCH 24


PUMPKIN BARS
4 eggs
 1-2/3 cups sugar
 1 cup canola oil
 1 can (15 ounces) solid-pack pumpkin
 2 cups flour
 2 teaspoons ground cinnamon
 2 teaspoons baking powder
 1 teaspoon baking soda
 1 teaspoon salt
 ICING:
8 ounces cream cheese, softened
2 cups powdered sugar
1/4 cup butter, softened
 1 teaspoon vanilla
1 to 2 tablespoons milk
 In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely.
For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread over bars. Store in the refrigerator.

OATMEAL CHOCOLATE CHIP BARS
1/2 cup butter, softened
 1/2 cup sugar
 1/2 cup packed brown sugar
1/2 cup creamy peanut butter
 1 egg
 1 teaspoon vanilla
 1 cup flour
 1/2 cup quick-cooking oats
 1 teaspoon baking soda
 1/4 teaspoon salt
 1 cup (6 ounces) semisweet chocolate chips
 ICING:
1/2 cup powdered sugar
2 tablespoons creamy peanut butter
2 tablespoons milk
In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually beat into creamed mixture and mix well. Spread into a greased 13-in. x 9-in. baking pan. Sprinkle with chocolate chips.
    Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack for 10 minutes.
    Combine icing ingredients; drizzle over the top. Cool completely. Cut into bars.

SPECKLED EGG MALTED MILK CAKE
Cake
1 box  SuperMoist white cake mix
1/2 cup malted milk powder
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
Frosting
1 1/2 cups unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla
Dash salt
Liquid blue food color
Speckling Chocolate
1  tablespoon unsweetened baking cocoa
4 1/2 easpoons vanilla
Phyllo Nest
1/3 cup kataifi (shredded phyllo dough)
1  tablespoon unsalted butter, melted
3 speckled candy-coated malted milk egg candies
 1 Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray; set aside.
    2 In large bowl, stir together cake mix and malted milk powder with whisk. Add remaining Cake ingredients; beat with electric mixer on low speed until well combined. Divide batter evenly among pans.
    3 Bake 22 to 28 minutes or until cakes spring back when touched lightly in center. Cool cakes in pans on cooling racks 5 minutes. Turn cakes out onto cooling racks; cool completely, about 30 minutes. Level cakes using large serrated knife or cake leveler, if needed.
    4 To make Frosting, in large bowl, beat softened butter and powdered sugar with electric mixer on low speed until incorporated; beat on high speed 3 minutes. Add vanilla and salt; beat 1 minute longer. Add blue food color 1 drop at a time, beating until a light blue color is achieved.
    5 Fill and frost cooled cake. Refrigerate frosted cake 1 hour or until frosting is dry to the touch.
    6 In small condiment bowl, mix baking cocoa and vanilla. Load unused (new) stiff-bristle paint brush with cocoa mixture. Using fingers, flick loaded brush bristles toward cake creating a splatter pattern. Re-load brush; cover entire cake with chocolate speckles. Refrigerate cake 30 minutes.
    7 To make Phyllo Nest, heat oven to 375°F. Butter 1 muffin cup in regular-size muffin pan. Tear off 1/3 cup portion of kataifi; place in muffin cup in a circular nest shape. Gently brush phyllo nest with melted butter. Bake 15 minutes or until phyllo is golden brown around edge. Gently remove nest with fork; cool on cooling rack. Attach cooled nest to cake with dot of frosting. Place 3 speckled egg candies inside nest.
    8 Before serving, bring cake to room temperature. Store cake loosely covered with plastic wrap.

Banana Cream Pie-in-a-Bowl
1 cup flour
1/4 cup packed brown sugar
1/2 cup firm butter or margarine
1/2 cup peanuts
1 box (4-serving size) banana instant pudding and pie filling mix
2 cups cold milk
3 ripe medium bananas, sliced
1 container (8 oz) frozen whipped topping, thawed
Directions
1 Heat oven to 400°F. In medium bowl, mix flour and brown sugar. Cut in butter, using pastry blender, until mixture is crumbly. Stir in peanuts. Press evenly on bottom of ungreased 9-inch square pan. Bake about 15 minutes or until light brown. Stir to break up. Cool completely, about 1 hour.2 In large bowl, make pudding mix as directed on box, using 2 cups milk. In 2-quart serving bowl, layer half of the crumb mixture, pudding, bananas and whipped topping; repeat layers. Cover and refrigerate at least 4 hours. Top with additional peanuts if desired. Store in refrigerator.

BREAKFAST HASHBROWN SAUSAGE CASSEROLE
1 pound mild ground pork sausage
1 (30-ounce) package frozen hash browns
1 1/2 teaspoons salt, divided
1 can of mushroom soup
1/2 teaspoon pepper
1 cup shredded Cheddar cheese
6 large eggs
2 cups milk
1 cup mozarella cheese
Cook sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.
Prepare hash browns according to package directions, using 1/2 teaspoon salt and pepper.
Stir together hash browns, sausage, and cheese. Pour into a lightly grease
Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.
Bake at 350° for 35 to 40 minutes.
top with mozarella cheese back in oven for 10 more minutes
 

MONDAY MARCH 23


ELVIS BANANA FRITTERS
    2 cups vegetable oil
    1/2 cup flour
    1/2 cup cornstarch
    3 tablespoons  sugar
    1/2 teaspoon baking powder
    1/8 teaspoon salt
    2 egg yolks
    1/3 cup milk
    1/2 teaspoon vanilla
    3 tablespoons peanut butter
    2 ripe bananas, finely chopped
    powdered sugar for sprinkling
 In a medium saucepan over medium heat, heat oil to 375 degrees
Meanwhile, in a large bowl, combine flour, cornstarch, sugar, baking powder, and salt. Add egg yolks, milk, vanilla, and peanut butter, stir until smooth; mixture will be stiff. Stir in bananas.
    Gently drop banana mixture by heaping tablespoons into hot oil, a few at a time. Cook 3 to 4 minutes, or until golden brown and cooked in center, turning over during cooking. With a slotted spoon, remove fritters to a paper towel-lined platter. Repeat with remaining batter.
    Let cool 5 minutes, then sprinkle with powdered sugar and serve warm.


FROSTED BANANA BAR
1/2 cup butter, softened
 2 cups sugar
 3 eggs
 1-1/2 cups mashed ripe bananas (about 3 medium)
 1 teaspoon vanilla
 2 cups  flour
 1 teaspoon baking soda
 Dash salt
FROSTING:
1 package (8 ounces) cream cheese, softened
 1/2 cup butter, softened
 4 cups powdered sugar
 2 teaspoons vanilla
 In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended.
Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add powdered sugar and vanilla; beat until smooth. Frost bars.

APPLE CARAMEL CHEESECAKE BARS
2 cups  flour
1/2 cup packed brown sugar
 3/4 cup cold butter, cubed
2 packages (8 ounces each) cream cheese, softened
 1/2 cup plus 2 tablespoons sugar, divided
 1 teaspoon vanilla
 2 eggs, lightly beaten
 3 medium tart apples, peeled and finely chopped
 1/2 teaspoon  cinnamon
 1/4 teaspoon  nutmeg
 STREUSEL:
 3/4 cup  flour
 3/4 cup packed brown sugar
 1/2 cup quick-cooking oats
 1/3 cup cold butter, cubed
 1/3 cup hot caramel ice cream topping
 Preheat oven to 350°. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Press into a well-greased 13x9-in. baking pan. Bake 15-18 minutes or until lightly browned.
Meanwhile, in a large bowl, beat cream cheese, 1/2 cup sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread over crust.
In a small bowl, toss apples with cinnamon, nutmeg and remaining sugar; spoon over cream cheese layer. In another bowl, mix flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over apple layer.
Bake 25-30 minutes or until filling is set. Drizzle with caramel topping; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars. Yield: 3 dozen.

TRIPLE LAYER COOKIE BARS
1-1/4 cups  flour
 2/3 cup sugar
 1/3 cup baking cocoa
 1/4 cup packed brown sugar
 1 teaspoon baking powder
 1/4 teaspoon salt
 1/2 cup cold butter
 2 eggs
 TOPPING:
 1 package (7 ounces) flaked coconut
 1 can (14 ounces) sweetened condensed milk
 2 cups (12 ounces) semisweet chocolate chips
1/2 cup creamy peanut butter
 In a large bowl, combine the first six ingredients. Cut in butter until crumbly. Beat in eggs. Spread in a greased 13-in. x 9-in. baking pan.
Bake at 350° for 8 minutes. Sprinkle coconut over crust; drizzle with milk. Bake 20-25 minutes longer or until lightly browned.
Meanwhile in a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over brownies. Cool on wire rack. Cut into bars. Yield: 2-3 dozen.
 

THURSDAY MARCH 19


BEVS COPPER COIN CARROTS
2 LB. CARROTS
1 RAW ONION
3/4 CUP SUGAR
1/2 CUP VINEGAR
1/3 CUP OIL
1 CAN TOMATO SOUP
SLICE, COOK, AND CHILL CARROTS
SLICE ONION AND COMBINE WITH CARROTS AFTER COOLED
COMBINE THE REMAINING INGREDIENTS IN A SAUCEPAN
BRING TO BOIL COOK AND STIR TILL SUGAR DISSOLVED
ALLOW TO COOL
POUR OVER THE CARROTS AND ONIONS
OPTIONAL: CHOPPED PEPPER
CHILL FOR 8 HOURS BEFORE SERVING

COPPEN PENNY CARROTS
3 CANS SLICE CARROTS DRAINED
1 ONION DICED
1 BOTTLE FRENCH DRESSING
CHILL AND SERVE

GLAZED CARROTS
2 pounds carrots, peeled and cut into sticks or chunks
1/4 cup butter
1/4 cup packed brown sugar
1/4 teaspoon salt
1/8 teaspoon ground white pepper
4 tbp  frrozen orange concetrate
Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
    Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes. Serve hot or chilled

HONEY GLAZED CARROTS
2 tablespoons vegetable oil
1 pound baby carrots
1/2 onion, chopped
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
2 teaspoons garlic powder
salt and pepper to taste
3 tablespoons honey
3 tablespoons butter, softened
Preheat oven to 325 Lightly grease the bottom of a 9x13 inch baking dish.
Toss carrots with onion, and add Worcestershire sauce, oregano, , garlic powder, salt and pepper.
Bake for 45 minutes, or until tender. Turn oven off and add honey and butter, mixing thoroughly. Place dish back in the warm oven for a few minutes. Serve immediately.

ELVIS BANANA FRITTERS
    2 cups vegetable oil
    1/2 cup all-purpose flour
    1/2 cup cornstarch
    3 tablespoons granulated sugar
    1/2 teaspoon baking powder
    1/8 teaspoon salt
    2 egg yolks
    1/3 cup milk
    1/2 teaspoon vanilla extract
    3 tablespoons peanut butter
    2 ripe bananas, finely chopped
    powdered sugar for sprinkling
 In a medium saucepan over medium heat, heat oil to 375 degrees
Meanwhile, in a large bowl, combine flour, cornstarch, granulated sugar, baking powder, and salt. Add egg yolks, milk, vanilla, and peanut butter, stir until smooth; mixture will be stiff. Stir in bananas.
    Gently drop banana mixture by heaping tablespoons into hot oil, a few at a time. Cook 3 to 4 minutes, or until golden brown and cooked in center, turning over during cooking. With a slotted spoon, remove fritters to a paper towel-lined platter. Repeat with remaining batter.
    Let cool 5 minutes, then sprinkle with confectioners' sugar and serve warm.

STUFFED CABBAGE ROLLS
1 LB HAMBURGER
1/2 CUP MINUTE RICE
2 TBP MINCED ONION
1/4 CUP PARSLEY FLAKES
1 1/2 TSP SALT
1/4 TSP MARJAROM
1/4 TSP CINNAMON
1/8 TSP GARLIC SALT
1 EGG
2/3 CUP MILK
COMBINE AND MIX WELL
WILT CABBAGE
FILL CABBAGE AND ROLLUP
BAKE 250 FOR 25 MINUTES
TURN ROLLS OVER ADD TOMATOS
BAKE ANOTHER 5 MINTUES

STUFFED CABBAGE
    1 large cabbage, cored
    1 (28-ounce) can crushed tomatoes, not drained
    3 tablespoons light brown sugar
    1 tablespoon Worcestershire sauce
    1 tablespoon lemon juice
    1 pound ground beef
    1 cup cooked rice, cooled
    1 small onion, chopped
    1 egg
    1 teaspoon salt
    1/2 teaspoon black pepper
Preheat oven to 350 degrees
 Coat a 9- x 13-inch baking dish with cooking spray.
 In a large saucepan, bring 1 inch of water to a boil over high heat. Place cabbage in water, cored-side down; cover pan, and reduce heat to low. Steam 20 minutes, or until cabbage leaves pull apart easily
Drain and set aside.
 In a medium bowl, combine tomatoes and their juice, brown sugar, Worcestershire sauce and lemon juice; mix well and set aside. In a large bowl, combine ground beef, rice, onion, egg, salt, pepper, and 2 tablespoons tomato mixture; mix well.
 Place 1 cup tomato mixture in bottom of prepared baking dish. Peel a cabbage

leaf off the head and cut off thick stem. Place 1/4 cup meat mixture in center of leaf. Starting at core end, make a roll, folding over sides and rolling loosely. Place seam-side down in baking dish; repeat with remaining cabbage leaves and meat mixture. Spoon remaining tomato mixture evenly over top of cabbage rolls and cover.
 Bake 1-1/4 hours. Uncover and cook 10 additional minutes, or until beef is no longer pink.


GUERNEYS            (513) 354-1492
JOHNEYS SEEDS        877-564-6697
J.W. LUNG            1.800.297.3123
EARL MAY            (712) 246-1020
BURPEE            1 (800) 444-SEED
HENRY FIELDS        513) 354-1494
HAMILTON AMISH        8514 NJORTHWEST STATE ROAD CC HAMILTON, MO. 64644
GREEN THUMB
    
 

TUESDAY MARCH 17 ST PATRICKS DAY


CLEAN OUT THE FREEZER JAMBAYLA

2 tablespoons vegetable oil or 2 tablespoons canola oil

8 ounces andouille sausages sliced 1/4-inch thick (about 1-1/2 cups)

1 cup cooked chicken (diced or shredded)

1 large green bell pepper diced

1 large vidalia onion, diced

2 celery ribs diced

2 bay leaves

1 teaspoon salt

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

1⁄4 teaspoon cayenne pepper

1⁄4 teaspoon black pepper

1 tablespoon pickled jalapeno pepper, diced (or you can use fresh)

4 garlic cloves minced

1 (14 ounce) can diced tomatoes

2 3⁄4 cups low sodium chicken broth

1 1⁄2 cups arborio rice

4 scallions thinly sliced

In a large Dutch oven, heat oil over medium heat. Add sausage and brown for about 5 minutes, then add pepper, onion, celery, and bay leaves. Saute until golden, then add chicken and saute for another 5 minutes. Add seasonings, jalapeno, and garlic, and saute for an additional 4 minutes, stirring occasionally.

Stir in diced tomatoes and cook for another 2 minutes before adding broth. Bring to a boil, then stir in rice. Cover, reduce heat to a simmer, and cook for 20 minutes, or until rice is done. Remove bay leaves and discard, then stir in scallions

 

IRISH CHAMP

2 1/2 pounds potatoes, peeled and cubed

4 slices bacon

1/2 small head cabbage, chopped

1 large onion, chopped

1/2 cup milk

salt and pepper to taste

1/4 cup butter, melted

Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.

Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.

MUMS IRISH APPLE PIE

1 1/2 cups flour

3/4 cup cake flour

1/2 teaspoon salt

1 tablespoon white sugar

1 cup unsalted butter

3 tablespoons shortening

1/4 cup sour cream

1/8 teaspoon lemon juice

5 large Granny Smith apples - peeled, cored and sliced

1/2 cup white sugar

2 tablespoons flour

1/2 tablespoon ground nutmeg

1/8 teaspoon lemon juice

1 egg, beaten

Preheat oven to 350 degrees ). Grease a 9 inch pie pan. To Make Crust: In a large bowl, combine flours, salt and sugar. Cut in butter and shortening until coarse crumbs are formed. Mix in sour cream and lemon juice. Keep mixing until dough forms a ball; dough may be slightly lumpy, this is fine. Wrap dough ball in plastic wrap and allow to chill for 1 hour. Once chilled, take dough out of refrigerator and cut it in half; keep one half covered and in the refrigerator. Roll dough to 1/8 of an inch. To lift pie shell, roll dough around rolling pin and then unroll into pie pan. Trim overhanging edges of pie crust. To Make Filling: Place apples into pie shell. In a small bowl, combine sugar, flour and nutmeg; mix thoroughly. Sprinkle mixture over apples. Squirt lemon juice over apples. Place pie in refrigerator while top crust is rolled out. Remove pie from refrigerator. Brush outer edge of bottom crust with beaten egg. Place second crust on top of pie; crimp pie shell edges together. Brush entire top crust with egg and cut 4 steam slots into it. Bake in a preheated 350 oven for 45 minutes, or until golden brown. Allow pie to completely cool before serving. Serve warm with whipped cream or vanilla ice cream.

IRISH HERITAGE CABBAGE

2 slices Irish bacon, diced

1 medium head cabbage, cored and cut into wedges

2 tablespoons melted butter

2 teaspoons nutmeg

2 cups water

salt and pepper to taste

1/2 cup red wine vinegar

Preheat your oven's broiler.

Place cabbage into a large pot. Add water and bring to a boil. Simmer over low heat until tender, about 15 minutes. Meanwhile, cook bacon in a skillet over medium-high heat until crisp. Drain and set aside. Drain cabbage, and drizzle with melted butter. Sprinkle with bacon and nutmeg. Transfer to a baking dish.

Place under your oven's broiler until the top layer is lightly browned, about 5 minutes. Serve with salt, pepper and vinegar as desired.

IRISH TEA CAKE

1/2 cup butter, softened

1 cup white sugar

2 eggs

1 1/2 teaspoons vanilla extract

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1/4 cup powdered sugar for dusting

Preheat oven to 350 Grease and flour a 9-inch round pan. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with powdered sugar right before serving.

 

IRISH CREAM CHEESE CHOCOLATE CHEESE CAKE

1 1/2 cups chocolate cookie crumbs

1/3 cup powdered sugar

1/3 cup unsweetened cocoa powder

1/4 cup butter

3 (8 ounce) packages cream cheese, softened

1 1/4 cups white sugar

1/4 cup unsweetened cocoa powder

3 tablespoons flour

3 eggs

1/2 cup sour cream

1/4 cup Irish cream liqueur

Preheat oven to 350 In a large bowl, mix together the cookie crumbs, powdered sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).

In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.

Bake at 450 for 10 minutes. Reduce oven temperature to 250 and continue baking for 60 minutes.

With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.

OLD IRISH SCALLOPED POTATOES

6 potatoes, peeled and thinly sliced

1/2 cup butter, cut into thin slices

salt and ground black pepper to taste

1 pint half-and-half

reheat oven to 325

Arrange thinly sliced potatoes in a 9x13-inch baking dish.

Layer butter slices on top of potatoes. Season with salt and black pepper.

Pour half-and-half evenly over potato mixture.

Bake in preheated oven until sauce has thickened and potatoes are tender, 45 to 60 minutes.

MONDAY, MARCH 16


CORNED BEEF AND CABBAGE
3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges
Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

IRISH SODA BREAD
3 cups  flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted
 Preheat oven to 325  Grease a 9x5 inch loaf pan.
    Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
    Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

BEV'S SODA BREAD
4 CUPS FLOUR
1 1/2 TSP SALT
1 TSP SODA
2 CUPS BUTTERMILK
COMBINE AND MIX WELL
TURN ONTO A FLOURED COUNTER AND KNEAD SLIGHTLY
SHAPE INTO A ROUND LOAF PLACE IN A ROUND CAKE PAN
BAKE 375 FOR 50 MINUTES
CUT A CROSS ON TOP
WRAP IN A CLOTH OVERNIGHT

SHEPHERD PIE
1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
2 pounds lean ground lamb
1/3 cup  flour
salt and ground black pepper to taste
2 teaspoons minced fresh rosemary
1 teaspoon paprika
1/8 teaspoon ground cinnamon
1 tablespoon ketchup
3 cloves garlic, minced
2 1/2 cups water, or as needed
1 (12 ounce) package frozen peas and carrots, thawed
2 1/2 pounds Yukon Gold potatoes, peeled and halved
1 tablespoon butter
1 pinch ground cayenne pepper
1/4 cup cream cheese
1/4 pound Irish cheese (such as Dubliner®), shredded
salt and ground black pepper to taste
1 egg yolk
2 tablespoons milk
Preheat the oven to 375 degrees
    Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
    Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
    Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
    Remove lamb mixture from heat and stir in peas and carrots until combined.
    Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.
    Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
    Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
    Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.
    Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.
    Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

 

THURSDAY, MARCH 12


TASTE OF HOME BRISKET
1 LARGE ONION DICED
1/2 CUP BUTTER
28 OZ BOTTLE KETCHUP
1 1/2 CUPS BROWN SUGAR
1./2  CUP WORSTERCHIRE
1/3 CUP LEMON JUICE
2 TBP CHILI POWDER
1 1/2 TSP HOT PEPPER SAUCE
1 TSP SALT
1 TSP PREPARED HORSERADISH
1/2 TSP GARLIC POWDER
6 LB. BRISKET
SAUTER ONION IN BUTTER TILL TENDER
ADD REMAINING INGREDIENTS
REDUCE UNCOVERED FOR 30-40 MINUTES
PLACE BRISKET IN ROASTING PAN
COVER WITH 3 CUPS OF SAUCE
BAKE 350 FOR 4 HOURS OR UNTIL TENDER
BASTE OCCASDIONALLY
SLICE VERY THIN ACROSS GRAIN
USE REMAINING SAUCE FOR DIPPING

VIRGINIAS CORN BEEF GLAZE
1/4 CUP BUTTER
1 CUP BROWN SUGAR
2/3 CUP KETCHUP
1/3 CUP VINEGAR
2 TBP PREPARED MUSTARD
2 TBP HORSE RADISH
COMBINE AND SIMMER FOR 10 MINUTES
BAKE CORN BEEF BRISKET
BASTE YOUR CORN BEEF REALLY GOOD
BAKE FOR ANOTHER 25 MINUTES

ROACH BAIT
    1 Cup Borax or boric acid
    1/2 Cup Flour (doesn’t matter if it’s white or wheat)
    1/8 Cup Powdered Sugar (optional)
    1/8 Cup Bacon Drippings (Bacon Grease)
Now just combine all four of those ingredients in the bowl and add water till it makes a soft dough. Not too much, you don’t want it super wet, but you don’t want it dry either. Once you have it like a slightly wet playdough consistency you can either form balls with it or you can use some tinfoil and a soda bottle cap to form pills. You might want to wear gloves while handling the bait.
Place the bait in areas where you’ve seen roaches. Once every two or three days, check on them and spray them with water to keep them moist so the roaches smell them. Just a word to to the wise. This is not an instant kill solution. Roaches have to ingest it. Once ingested it’ll take anywhere from 24 to 72 hours kill it. Now, go get em.

ROACH BAIT BALLS
White Flour
Boric Acid
Confectioners Sugar or Brown Sugar
Water
Mix 50/50 flour and boric acid. Sprinkle in some confectioners sugar (about 1/4 of the amount of flour used). Make a dough by adding in water, don’t make it runny.
Roll the dough into small marble sized balls and place them in corners, dark cupboards, behind heavy appliances, along floor boards and around the garbage.
Within a month the critters should be gone.
If the infestation is particularly bad:
Double the effort by making a mix of 50/50 boric acid and brown sugar then pour the mixture in a thick line around the entire room and entrance ways. The roaches will get the stuff on their bodies and carry it back to the nest. Once there is no trace of the pest left (usually within the month), vacuum up the powder.
Keep away from children and pets. If you have little ones running around, keep the balls behind furniture and heavy appliances and inside cupboards.


IRISH CHAMP
2 1/2 pounds potatoes, peeled and cubed
4 slices bacon
1/2 small head cabbage, chopped
1 large onion, chopped
1/2 cup milk
 salt and pepper to taste
1/4 cup butter, melted
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
    Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
    Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.

IRISH HERITAGE CABBAGE
 2 slices Irish bacon, diced
1 medium head cabbage, cored and cut into wedges
 2 tablespoons melted butter
2 teaspoons  nutmeg
2 cups water
salt and pepper to taste
1/2 cup red wine vinegar
Preheat your oven's broiler.
    Place cabbage into a large pot. Add water and bring to a boil. Simmer over low heat until tender, about 15 minutes. Meanwhile, cook bacon in a skillet over medium-high heat until crisp. Drain and set aside. Drain cabbage, and drizzle with melted butter. Sprinkle with bacon and nutmeg. Transfer to a baking dish.
    Place under your oven's broiler until the top layer is lightly browned, about 5 minutes. Serve with salt, pepper and vinegar as desired.




OLD IRISH SCALLOPED POTATOES
6 potatoes, peeled and thinly sliced
1/2 cup butter, cut into thin slices
salt and ground black pepper to taste
1 pint half-and-half
reheat oven to 325 degrees F (165 degrees C).
Arrange thinly sliced potatoes in a 9x13-inch baking dish.
Layer butter slices on top of potatoes. Season with salt and black pepper.
Pour half-and-half evenly over potato mixture.
Bake in preheated oven until sauce has thickened and potatoes are tender, 45 to 60 minutes.
 

WEDNESDAY, MARCH 11


PORK CHOPS AND APPLES
1 medium unpeeled cooking apple, sliced
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
2 bone-in pork rib chops, about 3/4 inch thick (about 1/4 pound each)
Directions
1 Heat oven to 350°F. Place apples in 1 1/2-quart rectangular casserole. Sprinkle with brown sugar and cinnamon. Cover with foil; bake 15 minutes.
    2 Trim fat from edge of pork. Spray 8- or 10-inch nonstick skillet with cooking spray; heat over medium heat 1 to 2 minutes. Cook pork in hot skillet about 6 minutes, turning once, until light brown.
    3 Place pork in single layer on apples. Cover and bake 10 to 12 minutes or until pork is no longer pink when cut near the bone, meat thermometer reads 145°F and apples are tender.

PIONEER WOMAN  PORK
    Pork
    3 Tablespoons Olive Oil
    1 whole Pork Shoulder Roast (also Called Pork Butt)
    Salt And Pepper, to taste
    4 cups Apple Juice
    1 cup Beef Stock
    3 whole Apples, Cored And Cut Into Wedges
    3 whole Medium Onions, Sliced
    1 whole Bay Leaf
   2-1/2 cups Wild Rice
    4 cups Water
    3 cups Chicken Stock
    1/2 stick  Butter
    1/2 cup Chopped Pecans (OPTIONAL)
Preparation Instructions
OPTIONAL: Saute onions until brown. (Or you may just add them raw to the roast.)
To make the pork roast, heat olive oil in a large pot over high heat. Salt and pepper pork roast, then sear on all sides to give it some color. Reduce heat to low. Add apple juice, apple slices, onions, and bay leaf. Cover and simmer for 3 hours. (Or you may place in a 300 degree oven if you prefer.)
Toward the end of the cooking time, make the rice: melt butter in a medium saucepan. Add pecans and saute for a couple of minutes. Add wild rice and liquid, then bring to a boil. Reduce heat to low, cover, and cook until all liquid is cooked out.
When the roast is done, remove the roast, apples, and onions to a platter. Raise heat to medium-high (to high) and boil liquid, reducing it until thick and rich.
Spoon thick sauce over the roast, then cut the roast into slices. Serve with apples, onions, and wild rice.
Note: add fresh thyme or rosemary to the roast before cooking if you have it on hand!)

CINNAMON APPLES AND PORK CHOPS             TASTE OF HOME

2 tablespoons  butter, divided
4 pork loin chops (4 ounces each)
3 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
4 medium tart apples, thinly sliced
2 tablespoons chopped pecans
Directions
In a large skillet, heat 1 tablespoon butter over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Meanwhile, in a small bowl, mix brown sugar, cinnamon, nutmeg and salt.
Remove chops; keep warm. Add apples, pecans, brown sugar mixture and remaining butter to pan; cook and stir until apples are tender. Serve with chops. Yield: 4 servings.



CALCONNON
3 potatoes, peeled and quartered
1 pinch salt
6 tablespoons butter, cut into small chunks
1/2 cup sour cream
1 egg
1 tablespoon milk, or as needed
1 teaspoon butter, or as needed
3 cups shredded cabbage
2 leeks, chopped
1 small onion, chopped
2 cubes chicken bouillon
1/2 cup shredded Cheddar cheese
Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Season the potatoes with salt, and mash with 6 tablespoons of butter, sour cream, egg, and milk.
    Preheat oven to 350 degrees  Grease a 2-quart casserole.
    Heat 1 teaspoon butter in a skillet over medium heat, and cook and stir the cabbage, leeks, and onion until the cabbage is tender and the onion is translucent, about 10 minutes. Crush 2 bouillon cubes into the cabbage mixture, and stir to blend and dissolve the cubes. Stir the cabbage mixture into the potato mixture until thoroughly mixed, and spoon into the prepared casserole.
    Bake in the preheated oven for 40 minutes; top with Cheddar cheese, and return to oven until the cheese melts, about 10 minutes.
 

TUESDAY, MARCH 10


HOT MILK CAKE                CAROLYN
2 EGGS
1 CUP SUGAR
1 TSP BAKING POWDER
1 CUP FLOUR
1/4 TSP SALT
1/4 CUP BUTTER OR MAGARINE
1/2 CUP MILK
BEAT EGGS AND ADD SUGAR MIX WELL
ADD DRY INGREDIENTS AND MIX WELL
HEAT MILK AND BUTTER TO SIMMER
ADD TO EGG AND FLOUR MIXTURE
POUR INTO A GREASED AND FLOURED 8X8 BAKING DISH
BAKE 350 FOR 30 MINUTES AND CHECK

ONE EGG CUPCAKE            ALICE
1 EGG
1 CUP SUGAR
1/2 CUP CRISCO OR SHORTENING
1 TSP VANILLA
1 1/2 CUP FLOUR
2 TSP BAKING POWDER
DASH SALT
1/2 CUP MILK OR CREAM
COMBINE SUGAR SHORTENING, VANILLA AND EGG MIX WELL
COMBINE DRY INGREDIENTS
ALTERNATE WITH THE MILK OR CREAM INTO THE EGG MIXTURE
POUR INTO CUPCAKE PAN 3/4 FULL
BAKE 375 FOR 15-20 MINUTES UNTIL TOPS ARE GOLDEN BROWN

GERMAN CHOCOLATE CAKE
 1 1/2 cups cake flour
1 cup white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter, softened
3/8 cup buttermilk
1 teaspoon vanilla
4 (1 ounce) squares German sweet chocolate
 2 eggs
3/8 cup buttermilk
2/3 cup flaked coconut
1/2 cup packed brown sugar
2 tablespoons cream
1/4 cup chopped walnuts
1/4 cup butter, softened
reheat oven to 350  Grease and flour one 9 inch square cake pan. Sift the cake flour, 1 cup white sugar, baking powder, baking soda, and salt together.
Cream 1/3 cup of the butter or margarine. Stir in 3/8 cup buttermilk and 1 teaspoon vanilla. Blend in the flour mixture and beat with an electric mixer on medium speed for 2 minutes. Add the melted and cooled German sweet chocolate, eggs, and the remaining 3/8 cup buttermilk. Continue to beat at medium speed for another minute more. Pour batter into the prepared pan.
Bake at 350 degrees for 40 minutes. Cool in pan for 15 minutes then frost.
To Make Frosting: Combine the coconut, brown sugar, cream, chopped nuts, 1/4 cup butter or margarine. Mix until of a spreadable consistency. Spread over top of baked cake. Broil 3 inches from heat until browned (about 3 minutes). Serve cake warm or cold.
 

MONDAY MARCH 9


CORN MEAL MUSH        BLANCHE
2 1/2 CUPS MILK
1 1/2 TSP SALT
1 CUP CORN MEAL
1 CUP COLD WATER
COMBINE CORN MEAL AND WATER AND MIX WELL
HEAT THE MILK
ADD TO THE CORN MEAL MIXTURE
STIR IN SALT
STIR UNTIL THICKENED
COVER AND ALLOW TO COOK THIRTY MINUTES ON LOW OR SIMMER
STIRRING OCCASIONALLY
POUR INTO A BREAD PAN
REFRIGERATE
SLICE AND DIP IN FLOUR AND SHAKE OFF EXCESS AND FRY IN HOT BUTTER OR BACON GREASE

MICROWAVE MUSH
SAME INGREDIENTS AS ABOVE EXCEPT WATER INSTEAD OF MILK
COMBINE  INGREDIENTS
BEGIN COOKING 1 MINUTE

OLD-FASHIONED FRIED CORNMEAL MUSH    
2 c. cornmeal
2 c. cold water
6 c. boiling water
2 tsp. salt
Mix the cornmeal with the cold water; then stir into the boiling water to which the salt has been added. When thoroughly mixed, cover closely, stirring occasionally to prevent lumping, reducing heat to lowest point and let simmer for 30 minutes or longer. Pour into dish, let cool. When cold, cut into slices and fry in fat or shortening until crisp on each side. Serve with syrup.

MICROWAVE CORN MEAL             ALICE
3 CUPS WATER AND BRING TO BOIL FOR 2 1/2 MINUTES
ADD 1  CUP CORN MEAL AND A DASH OF SALT AND STIR UNTIL THICKENED

SCRABBLE IS SAME AS MUSH WITH  COOKED PORK ADDED

CREAM CHEESE POUND CAKE                ROGERS WIFE JAN
1-1/2 cups butter, softened
1 package (8 ounces) cream cheese, softened
3 cups sugar
6 eggs
2 teaspoons vanilla
1 teaspoon lemon
3 cups  flour
1/2 teaspoon baking powder
1/4 teaspoon salt
powdered sugar, sliced fresh strawberries and whipped cream, optional
Directions
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Siftrthe flour, baking powder and salt; beat into creamed mixture until blended.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with powdered sugar, strawberries and whipped cream if desired.


CARROT CAKE
1 can (8 ounces) unsweetened crushed pineapple drained
    2 cups shredded carrots
    4 eggs
    1 cup sugar
    1 cup packed brown sugar
    1 cup canola oil
    2 cups  flour
    2 teaspoons baking soda
    2 teaspoons  cinnamon
    1/4 teaspoon salt
    3/4 cup chopped walnuts (optional)
    FROSTING:
    2 packages (8 ounces each) cream cheese, softened
    1/4 cup butter, softened
    2 teaspoons vanilla
    1-1/2 cups powdered  sugar
Directions
Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat the carrots, eggs, sugars, oil, pineapple and reserved juice until well blended. In a small bowl, sift together the flour, baking soda, cinnamon and salt; gradually beat into pineapple mixture until blended. Stir in walnuts.
Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in powdered  sugar until smooth. Spread over cake.

CHUNKY APPLE CAKE
1/2 cup butter, softened
    2 cups sugar
    1/2 teaspoon vanilla
    2 eggs
    2 cups  flour
    1-1/2 teaspoons  cinnamon
    1 teaspoon  nutmeg
    1/2 teaspoon salt
    1/2 teaspoon baking soda
    6 cups chopped peeled tart apples
    BUTTERSCOTCH SAUCE:
    1/2 cup packed brown sugar
    1/4 cup butter, cubed
    1/2 cup heavy whipping cream
 In a large bowl, cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Sift  the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined.
    Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving.
    Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake.  

 

THURSDAY MARCH 5


PEANUT BUTTER CAKE                    LONNIE AND SHIRLEY CLARK
1/2 cup butter, softened
    1-1/4 cups sugar
    1/2 cup peanut butter chips, melted
1/2  cup peanut butter
    2 eggs
    1 teaspoon vanilla
    2 cups  flour
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1-1/2 cups milk
    PEANUT BUTTER FROSTING:
    1 cup peanut butter
    1 package (8 ounces) cream cheese, softened
    1 teaspoon vanilla
    1/8 teaspoon salt
    3 cups powdered sugar
    3 tablespoons milk
Directions
 Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in melted peanut butter chips and peanut butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Sift together  flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition.
    Pour into  a 9x13 or two greased and floured 9-in. round baking pans. Bake 30-35 minutes or 40-45 minutes 9x13until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
    For frosting, in a small bowl, beat peanut butter,  cream cheese, vanilla and salt until light and fluffy. Add powdered sugar alternately with enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake.


GRANNYS  MOLASSES CAKE
CREAM TOGETHER
3/4 CUP SHORTENING
1/3 CUP SUGAR,
1 EGG
1 CUP BLACK MOLASSES
COMBINE
2.1/4 CUP FLOUR
2 TSP BAKING SODA
2 TSP CINNAMON
1 TSP GINGER
COMBINE AND MIX WELL
COMBINE BOTH MIXTURES
MIX WELL
PREPARE 1 CUP HOT BLACK COFFEE
GREASE AND FLOUR A SPRING FORM CAKE PAN
POUR IN BATTER
BAKE 350 FOR 50-60 MINUTES
DO NOT OVERBAKE

BLACK WALNUT CAKE            CAROLYN'S
2 1/4  CUP FLOUR
1 TSP BAKING SODA
1 TSP BAKING POWDER
1 TSP SALT
1/2 CUP SHORTENING
1 1/2 CUP SUGAR
2 EGGS
1 CUP BUTTERMILK OF SOUR MILK
1 TSP VANILLA
1/3 CUP STRONG COFFEE
(1 TSP INSTANT COFFEE TO 1/3 CUP WATER)
1 CUP GRATED COCONUT
1/2 CUP CHOPPED BLACK WALNUTS
SIFT TOGETHER DRY INGREDIENTS
CREAM SHORTENING AND SUGAR
ADD EGGS ONE AT A TIME BEATING AFTER EACH EGG
COMBINE MILK, VANILLA, AND COFFEE
WITH A MIXER COMBINE ADD THE WEST AND DRY INGREDIENTS ALTERNATING
BLEND WELL AND STIR IN COCONUT AND WALNUTS
BAKE GREASED AND FLOURED 9X13 BAKING PAN 300 FOR 40 MINUTES
 

WEDNESDAY MARCH 4


BREAD PUDDING
3 CUPS SOFT BREAD CRUMBS  FOR HEAVIER PUDDING USE 4 CUPS
SCALD 2 CUPS OF MILK WITH 1/4 CUP OF BUTTER
1/2 CUP SUGAR
2 EGGS BEATEN
BEAT A SMALL AMOUNT OF THE MILK INTO THE EGG MIXTURE AND THEN ADD BALANCE
1/4 TSP SALT
1 TSP CINNAMON OR NUTMEG
1 TSP VANILLA
1/2 CUP RAISON (OPTIONAL)
1/2 CUP BAKING COCOA
PLACE BREAD IN A 1 1/2 QT BAKING DISH
POUR THE MIXTURE OVER BREAD
MIX WELL
PLACE A LARGER PAN WITH AN INCH OF WATER
PLACE YOUR BAKING DISH INTO THE WATER
ALLOW TO SET FOR 10 MINUTES
PLACE IN OVEN
BAKE 350 FOR 45 MINUTES
PLACE A KNIFE IN CENTER AND IF REMOVED CLEAN,. IT IS DONE

HOT MILK CAKE        OR LAZY DAZEY CAKE
4 eggs
2 cups sugar
1 teaspoon vanilla
2-1/4 cups  flour
2-1/4 teaspoons baking powder
1-1/4 cups 2% milk
10 tablespoons butter, cubed
Directions
In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter; beat at low speed until smooth.
In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
TOPPING:
1/2 CUP BROWN SUGAR
3 TBP BUTTER
2 TBP CREAM
1 CUP COCONUT
COMBINE SUGAR, BUTTER, AND CREAM AND BRING TO SIMMER
STIR IN COCONUT
SPREAD ON BAKED CAKE
PLACE BACK IN OVEN
ROAST COCONUT



PINEAPPLE UPSIDE DOWN CAKE            BLANCHE
1/4 CUP MELTED BUTTER
1/4 TSP VANILLA
1/4 TSP MAPLE FLAVORING
1/4 TSP BUTTER FLAVORIN
3/4 CUP BROWN SUGAR
1 CAN PINEAPPLE SLICES DRAINED
1 JAR MARASCHINO CHERRIES DRAINED
COMBINE MELTED BUTTER, AND FLAVORINGS WITH BROWN SUGAR AND MIX WELL
POUR INTO BOTTOM OF BAKING DISH
1 REGULAR WHITE OR YELLOW CAKE
1/2 TSP PINEAPPLE FLAVORING
PREPARE LIKE CAKE DIRECTIONS
POUR OVER TOP
BAKE ACCORDING TO BOX DIRECTIONS
ALLOW TO SET FOR 5 MINUTES
INVERT ONTO A SERVING PLATTER

TOFFEE POKE CAKE
1 package chocolate cake mix (regular size)
1 jar (17 ounces) caramel ice cream topping
1 carton (12 ounces) frozen whipped topping, thawed
1 can sweetened condensed milk
3  SnickersHeath candy bars (1.4 ounces each), chopped
Directions
Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack.
Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.

MAYONAISE CAKE             NORMA
1 CUP WATER
1 CUP MAYO
COMBINE AND MIX WELL AND SET ASIDE
SIFT TOGETHER
2 CUPS FLOUR
1 CUP SUGAR
1/2 CUP COCOA
2 TSP BAKING SODA
PINCH SALT
ADD OUR MAYO MIXTURE AND MIX WELL
ADD 1 TSP VANILLA
POUR INTO A SPRAYED AND FLOURED 9X13 BAKING DISH
 BAKE 350 FOR 30-35 MINUTES
ICING
1 1/4 CUP SUGAR
6 TBP OLEO
6 TBP MILK
COMBINE AND BRING TO BOIL
LET SIMMER FOR 3 MINUTES
ADD 1 PKG CHOCOLATE CHIPS
1 TSP VANILLA
ALLOW TO MELT
AND SPREAD OVER COOLED CAKE


PINEAPPLE PUDDING CAKE
1 package (9 ounces) yellow cake mix
1-1/2 cups cold  milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 package (8 ounces)  cream cheese
1 can (20 ounces) unsweetened crushed pineapple, well drained
1 carton (8 ounces)  whipped topping, thawed
1/4 cup chopped walnut
20 maraschino cherries, well drained
Directions
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

 

TUESDAY MARCH 3


BREAD TIE COLORS         SHOWS THE DAY THE BREAD LEFT THE BAKERY
MONDAY     BLUE
TUES        GREEN
THUR        RED
FRI        WHITE
SAT         YELLOW

OLD FASHIONED BREAD PUDDING                BETTY CROCKER
2 cups milk
1/4 cup butter
2 eggs, slightly beaten
1/2 cup sugar
1 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
6  cups soft bread cubes (about 6 slices bread)
1/2 cup raisins, if desired
Whipping (heavy) cream, if desired
Directions
1 Heat oven to 350. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
2 In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
3 Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.



GUERNEYS            (513) 354-1492
JOHNEyS SEEDS        877-564-6697
J.W. LUNG            1.800.297.3123
EARL MAY            (712) 246-1020
BURPEE            1 (800) 444-SEED
HENRY FIELDS        513) 354-1494
HAMILTON AMISH        8514 NJORTHWEST STATE ROAD CC HAMILTON, MO. 64644
GREEN THUMB
    
EASY SCONES
2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into 1/2-inch cubes
1 cup whipping cream, divided
Wax paper
Preparation
1. Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream, stirring just until dry ingredients are moistened.
2. Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
3. Bake at 450° for 13 to 15 minutes or until golden.

Chocolate-Cherry Scones: Stir in 1/4 cup dried cherries, coarsely chopped, and 2 oz.coarsely chopped semisweet chocolate with the cream.

Apricot-Ginger Scones: Stir in 1/2 cup finely chopped dried apricots and 2 Tbsp. finely chopped crystallized ginger with the cream. Drizzle with Vanilla Glaze after baking.

Cranberry-Pistachio Scones: Stir in 1/4 cup sweetened dried cranberries and 1/4 cup coarsely chopped roasted salted pistachios with the cream.

Brown Sugar-Pecan Scones: Substitute brown sugar for granulated sugar. Stir in 1/2 cup chopped toasted pecans with the cream.

Savory Variations

Bacon, Cheddar, and Chive Scones: Omit sugar. Stir in 3/4 cup (3-oz.) shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 Tbsp. chopped fresh chives, and 1/2 tsp. freshly ground pepper with the cream.

Ham-and-Swiss Scones: Omit sugar. Stir in 3/4 cup (3 oz.) shredded Swiss cheese and 3/4 cup finely chopped baked ham with the cream. Serve warm with Mustard Butter: Stir together 1/2 cup softened butter, 1 Tbsp. spicy brown mustard, and 1 Tbsp. minced sweet onion.

Pimiento Cheese Scones: Omit sugar. Stir in 3/4 cup (3-oz.) shredded sharp Cheddar cheese and 3 Tbsp. finely chopped pimiento with the cream.

Rosemary, Pear, and Asiago Scones: Omit sugar. Stir in 3/4 cup finely chopped fresh pear, 1/2 cup grated Asiago cheese, and 1 tsp. chopped fresh rosemary with the cream.
 

MONDAY MARCH 2


Home-Cured Corned Beef
1-1/2 cups kosher salt*
½ cup sugar
4 teaspoons pink salt (sodium nitrite), optional
3 cloves garlic, minced
4 tablespoons pickling spice
1 5-pound beef brisket
1 carrot, peeled and roughly chopped
1 medium onion, peeled and cut in two
1 celery stalk, roughly chopped.

In pot large enough to hold brisket, combine 1 gallon of water with kosher salt, sugar, sodium nitrite (if using), garlic and 2 tablespoons pickling spice. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature, then refrigerate until chilled.

Place brisket in brine, weighted with a plate to keep it submerged; cover. Refrigerate for 5 days.

Remove brisket from brine and rinse thoroughly. Place in a pot just large enough to hold it. Cover with water and add remaining pickling spice, carrot, onion and celery. Bring to a boil over high heat, reduce heat to low and cover. Simmer gently until brisket is fork-tender, about 3 hours, adding water if needed to cover brisket.

Keep warm until ready to serve. Meat can be refrigerated for several days in cooking liquid. Reheat in the liquid or serve chilled. Slice thinly and serve on a sandwich or with additional vegetables simmered until tender in the cooking liquid.

*A note about the salt. Salt level not hugely critical here because it’s basically boiled and excess salt moves into cooking liquid.  You can weigh out 12 ounces here if you feel better using a scale (approximately a 10% brine).  Or you can simply make a 5% brine of however much water you need to cover (6.4 ounces per gallon).  When you cook it, season the cooking liquid to the level you want your meat seasoned.  Another option is wrapping the brisket in foil and cooking it in a 225 degree oven till tender, but only do this if you’ve used the 5% brine.

Pickling Spice
2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons hot red pepper flakes
2 tablespoons allspice berries
1 tablespoon ground mace
2 small cinnamon sticks, crushed or broken into pieces
 4 bay leaves, crumbled
2 tablespoons whole cloves
1 tablespoon ground ginger.

Combine peppercorns, mustard seeds and coriander seeds in a small dry pan. Place over medium heat and stir until fragrant, being careful not to burn them; keep lid handy in case seeds pop. Crack peppercorns and seeds in mortar and pestle or with the side of a knife on cutting board.

Combine with other spices, mix. Store in tightly sealed plastic or glass container.
 

THURSDAY FEBRUARY 26


SLIM'S CHICKEN LEGS
4 TBP OLIVE OIL
4 TBP DEJON MUSTARD
4 TBP HONEY
1 TBP GARLIC
1 TSP SALT
1 TSP PEPPER
LARGE PKG CHICKEN LEGS
TAKE A FORK AND POKE SOME HOLES IN
COMBINE ALL THE INGREDIENTS IN A BAG
ADD THE LEGS
AND ALLOW TO MARINATE FOR AT LEAST 1 HOUR
LINE A COOKIE WITH FOIL
PLACE LEGS ON SHEET
BAKE 350 FOR 1 1/2 HOURS
TILL NICE AND CRISP

Spinach Calzones
8 Oz. Mozzarella cheese
1 lb. Ricotta cheese
10 oz. frozen package spinach
Pizza dough
Make pizza dough and cut in half. Let it rise and roll out into 2 circles. Combine first 3 ingredients and spoon half of mixture in the middle of dough and fold it in half. Press to seal. Bake for 25 minutes at 350.

CORN MEAL COOKIES
1 CUP SUGAR
2 STICK BUTTER SOFTENED
2 EGG YOLKS
2 TSP LEMON ZEST GRATED
1 1/2 CUPS SIFTED FLOUR
1 CUP YELLOW CORN MEAL
CREAM BUTTER AND SUGAR
ADD EGG YOLKS AND LEMON ZEST AND MIX WELL
COMBINE FLOUR AND CORN MEAL
COMBINE BOTH INGREDIENTS AND MIX WELL
SHAPE DOUGH INTO 2 1/2 DIAMETER LOG
CHILL FOR 1 HOUR
CUT DOUGH INTO SLICES
PLACE ON A SPRAYED COOKIE SHEET
BAKE 350 FOR 8-10 MINUTES
ALLOW TO COOL
 

WEDNESDAY FEBRUARY 25


HONEY LIME TILAPIA
1/4 cup honey
3 tablespoons lime juice
2 cloves garlic, minced
1 pound tilapia fillets
salt and pepper to taste
1 butternut squash - peeled, seeded and sliced
1 bunch fresh asparagus spears, trimmed and chopped
poultry seasoning
1/2 cup mozzarella cheese
in a large bowl, mix the honey, lime juice, and garlic. Season tilapia with salt and pepper, place in the bowl, and marinate 1 hour in the refrigerator.
Preheat oven to 350 Lightly grease a medium baking dish.
Arrange the squash and asparagus in the baking dish. Place tilapia on top of vegetables, and season with poultry seasoning. Discard remaining marinade.
Bake 20 minutes in the preheated oven, until vegetables are tender and fish is easily flaked. Sprinkle with mozzarella, and continue baking 5 minutes, or until cheese is lightly browned.

HUMOUS WITH GABONZA BEANS
2 cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley
Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

HUMOUS WITH BABONZO BEANS WITHOUT TAHINI
1 (15 ounce) can garbanzo beans (or about 5 oz. of dried chickpeans or garbanzo beans which have been soaked overnight and cooked for)
1⁄2 cup vegetable oil (typically olive oil is used)
2 tablespoons fresh parsley or 1 1⁄2 tablespoons dried parsley
2 tablespoons lemon juice
1 whole scallion
2 garlic cloves
1⁄4 teaspoon salt
1 tablespoon water
Blend all ingredients except for beans in a food processor.
Add beans and process until it resembles a chunky dip; not completely smooth.
Enjoy!

HUMOUS WITH GABONZO BEANS            CAROLYN
2 CANS GABONZO BEANS
2 TBP OLIVE OIL
2 TBP LEMON JUICE
1-2 CLOVES OF PRESSED GARLIC
1/2 TSP SALT
1/2 TSP CUMIN
DASH CAYENEE PEPPER
DRAIN 1 CAN BEANS
DUMP BOTH CANS IN FOOD PROCESSOR
ALL REMAINING INGREDIENTS
PUREE UNTIL CREAMY OR TEXTURE DESIRED

EJ      OFFRUT TEA ROOM SPECIAL SANDWICH
HAM, CHICKEN, OR TURKEY
TOMATOES , CELERY, OR RADISHES
REMOVE CRUST FROM BREAD
DRESSING:::
5 TBP FLOUR
1 TSP BUTTER
2 TSP SUGAR
1/2 TSP DRY MUSTARD
1/2 TSP WORSTERCHIRE
SALT
1/2 TSP PAPRIKA
1 CUP WATER
3 TSP LEMON JUICE
1//4 CUP EGG YOLKS
1 CUP WATER
COMBINE AND PUT IN BLENDER
ADD PAPRIKA, LEMON JUICE, AND EGG YOLKS
BLEND TO SMOOTH
BREAD, MEAT, AND TOP WITH DRESSING
 

TUESDAY FEBRUARY 24


INSIDE AND OUT PASTA LASAGNE            MARY OF CRESTON
1 PKG BOWTIE PASTA COOKED AND DRAINED
1/2 CUP CHOPPED ONION
1 1/4 LB. GROUND BEEF OR SAUSAGE LINKS WITH CASES REMOVED
1 GARLIC CLOVE PRESSED
1 JAR PIZZA,  SPAGHETTI, OR MARINARO SAUCE
1 CAN DICED TOMATOES IN JUICE
4 EGGS
32 OZ CARTON RICOTTA CHEESE
2 CUPS SHREDDED MOZARELLA CHEESE
1/2 CUP GRATED PARMESON CHEESE
2 TBP FRESH PARSLEY OR 1 TBP DRY
SALT AND PEPPER
SAUTE ONION IN A LITTLE OIL
ADD GROUND BEEF AND COOK TILL BROWNED AND DRAIN
ADD GARLIC
STIR IN SAUCE AND TOMATOES
REMOVE FROM HEAT AND ALLOW TO COOL
IN A LARGE BOWL BEAT EGGS WITH WHISK
ADD RICOTTA,   MOZARELLAM PARMESON  CHEESES AND PARSLEYSALT AND PEPPER
MIX WELL
PLACE HALF OF PASTA IN BOTTOM OF 9X13 BAKING DISH
TOP WITH HALF OF THE MEAT MIXTURE
TOP WITH HALF OF CHEESE MIXTURE
REPEAT LAYERS
BAKE 350 UNCOVERED FOR 1 HOUR
UNTIL CHEESE MIXTURE IS SET AND LIGHTLY BROWNED


GREEK SPINACH PIE
3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil
Preheat oven to 350  Lightly oil a 9x9 inch square baking pan.
    Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
    In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
    Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
 

TUESDAY FEBRUARY 23


NO YEAST DINNER ROLLS
1 CUP FLOUR
1 TSP BAKING POWDER
1 TSP SALT
1/2 CUP MILK
2 TBP MAYO
COMBINE ALL INGREDIENTS AND MIX WELL
SPOON INTO A GREASED MUFFIN PAN
MAKES 5 ROLLS
BAKE 350 FOR 15 MINUTES OR UNTIL ROLLS GOLDEN BROWN.

VIRGINIA'S ROLLS
1 BOX YELLOW CAKE MIX
4 1/2 CUPS FLOUR
2 1/2 CUPS WARM WATER
2 PKG. YEAST
COMBINE WATER AND YEAST
ADD TO FLOUR AND CAKE MIX
MIX WELL
ALLOW TO RISE FOR 45 MINUTES
ROLL OUT AND CUT INTO DESIRED SHAPES
PLACE IN PAN
ALLOW TO RISE AGAIN FOR 45 MINUTES
BAKE 350 FOR 20-25 MINUTES

QUINOA MUSHROOM SOUP
PORCINI MUSHROOMS
1 CUP BOILING WATER
1 TBP OLIVE OIL PLUS 2 TSP DIVIDED
12 OZ CHITAKI MUSHROOMS THINLY SLICED
1/4 TSP PEPPER OR MORE FOR TASTE
1/2 CUP DRY SHERRY OR DRY VERMOUTH
1 LARGE ONION FINELY CHOPPED
2 STALKS CELERY FINELY CHOPPED
1 LARGE CARROT SLICED THIN
1/2 SMALL BELL PEPPER SCOPPED
4 CUPS MUSHROOM BROTH CHICKEN
3/4 CAN NO SALT ADDED TOMATOES OR TOMATOE PUREE
1/2 CUP QUINOA SEEDS
1 TSP DRY MARGARINE OR OREGANO
1 BAY LEAF
1 TSP REDUCED SODIUM SOY SAUCE
COMBINE MUSHROOMS IN BOILING WATER, COVER WITH PLATE AND SET FOR 20 MINUTES
HEAT 1 TBP OF OIL OVER MEDIUM HEAT
ADD MUSHROOMS, SPRINKLE WITH PEPPER AND COOK FOR 2 MINUTES
STIR AND CONTINUE TO COOK UNTIL MUSHROOMS HAVE LET OFF LIQUID AND BROWNED FOR 4 MINUTES
ADD SHERRY OF VERMOUTH
COOK ADDITIONAL 1 MINUTE
ADD ADDITIONAL OIL TO POT
ADD ONIONS, CELERY, CARROTS, AND PEPPERS AND CONTINUE COOKING
DRAIN THE LIQUID OFF THE MUSHROOMS AND CHOP UP
ADD LIQUID
ADD BROTH, TOMATO PUREE, QUINOA, MARGARINE, BAY LEAF
CONTINUE TO COOK
REMOVE BAY LEAF AND ADD SOY SAUCE

VEGETABLE PIZZA
2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar cheese
Preheat oven to 375
Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.


CRAZY LASAGNE                EJ
10 OZ PKG SHELL MACARONI
1 CAN SPAGHETTI SAUCE
1 LB. COTTAGE CHEESE
1 1/2  LB. GROUND BEEF
 1/2 CUP WATER
1 1/2 CUP CHEDDAR CHEESE
COOK MACARONI
BROWN GROUND BEEF AND DRAIN
ADD REMAINING INGREDIENTS
2 QUART BAKING DISH
1/2 MACARONI
1/2 COTTAGE CHEESE
1/2 CUP MEAT SAUCE
REPEAT LAYERS
FINISH WITH CHEESE
BAKE 350 30-40 MINUTES
 

THURSDAY FEBRUARY 19


POPEYE OR TOAD IN A HOLE
2 tablespoons butter, divided
1 slice bread
1 egg
salt to taste
Melt 1 tablespoon butter in a small skillet over medium heat.
    Using a glass or cookie cutter, create a hole in the middle of the bread, removing the center so it is perfectly circular. Butter the bread lightly on both sides and lightly fry it on one side, and then turn it over. Crack the egg into the hole in the middle of the bread and fry quickly. Be careful that the bread does not burn. Serve warm.

VERSION OF THE CADBURY CREAM FILLED EGGS
1⁄2 cup corn syrup
1⁄4 cup butter
1 teaspoon vanilla
1⁄4 teaspoon salt
3 cups powdered sugar, sifted
4 drops yellow food coloring
2 drops red food coloring
1 (12 ounce) bag milk chocolate chips
 2 teaspoons vegetable shortening
Combine the corn syrup, butter, vanilla and salt in a large bowl.
Beat well with an electric mixer until smooth.
Add powdered sugar, a little bit at at time and mix by hand after each addition.
Mix until creamy.
Remove about 1/3 of the sugar mixture and place in a small bowl.
Add the food coloring and mix well.
Cover both mixtures and chill for at least 2 hours or until firm.
When mixtures are still firm roll a small, marble size from the orange filling.
Wrap a small amount of the white filling around the orange.
Form into the shape of eggs and place on a lightly greased cookie sheet.
Repeat until done and chill for at least 4 hours.
You want them "set".
Combine the chocolate chips and shortening in a double boiler or ceramic bowl.
Melt down and mix well.
Take each egg filling, dip into the melted chocolate mixture and return to baking sheet.
Repeat and chill again for 2 hours.
Repeat the dipping process, chill again and you're good to go!


SPINACH LASAGNE
1 (1.5 ounce) package spaghetti sauce mix
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 3/4 cups water
2 eggs
1 pint ricotta cheese
1/2 teaspoon salt
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup Parmesan cheese
8 ounces sliced mozzarella cheese
8 lasagna noodles
Preheat oven to 350 Lightly grease one 13x9 inch baking dish.
In a medium saucepan, combine spaghetti sauce mix, tomato sauce, tomato paste and water. Bring to a boil over medium heat then remove from heat and let cool.
In a medium bowl, beat the eggs and combine them with the ricotta or cottage cheese, salt, spinach and 1/4 cup of the Parmesan cheese.
Spread one half cup tomato sauce mixture into the prepared baking dish. Place half the uncooked noodles over the sauce, spread with half the spinach mixture, half the mozzarella cheese, and half of the tomato sauce. Repeat layers, using remaining ingredients. Top with remaining Parmesan cheese.
Cover dish securely with aluminum foil and bake for in the preheated oven 1 hour. Let stand 10 minutes before cutting and serving.

PACZKI
JELLY FILLED DONUT BALLS ROLLED IN  POWDERED SUGAR ICING OR PLAIN
 

WEDNESDAY FEBRUARY 18


COLE SLAW
    1/2 cup mayonnaise
    2 tablespoons milk
    2 tablespoons sugar
    1 tablespoon yellow mustard
    2 teaspoons white vinegar
    1/2 teaspoon celery seed (optional)
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    1 (16-ounce) package shredded coleslaw mix (see Note)
    1 green bell pepper, diced
In a large bowl, combine mayonnaise, milk, sugar, mustard, vinegar, celery
seed, if desired, salt, and pepper; mix well. Add coleslaw mix and green pepper; toss to mix well.
 Serve immediately, or cover and chill until ready to serve
 if you'd prefer. About 4 cups of it, with a little shredded carrot for color, will take the place of the packaged mix here.
      There are many variations on coleslaw, and we've got a bunch on our website. One of our other favorites is our Bacon Ranch Coleslaw, so check it out!


SLAW DRESSING                JACK
1 CUP MAYO (GOOD MAYO)
2-3 TBP MILK OR WATER
ENOUGH TO MAKE CREAMY
ADD SUGAR UNTIL YOU GET TO SWEETNESS DESIRED 1 TSP AT A TIME
PLACE ALL IN A QUART JAR
SHAKE WELL
ADD SHREDDED CARROTS, FINELY DICED GREEN PEPPER

SLAW DRESSING:                MARY OF CRESTON
1 CUP SALAD DRESSING
1/2 CUP SUGAR
3 TBP VINEGAR
1/4 TSP SALT
COMBINE AND MIX WELL
ADD TO CABBAGE

1 CUP CABBAGE
1/4 CUP GREEN PEPPERS AND SHREDDED CARROTS
1 GREEN ONION THINLY SLICED
DRESSING
1/4 CUP MAYO
1/4 CUP HEAVY CREAM
1 TSP SUGAR
1 TSP CIDER VINEGAR
1/4 TSP SALT
TASTE TO ADJUST TO YOUR FLAVOR
 

TUESDAY FEBRUARY 17


JAMBAYLA
1 (13.5 ounce) package  Andouille Dinner Sausage, cut into 1/4-inch slices
8 ounces raw shrimp, peeled and deveined or 8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
2 teaspoons Cajun Creole seasoning
1 teaspoon olive oil
1 (8 ounce) package Jambalaya Rice Mix
1 (14 ounce) can diced tomatoes, drained and divided
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
2 tablespoons chopped fresh parsley
In a bowl, combine sausage, shrimp or chicken with Creole seasoning; toss to coat. In a skillet, heat oil over medium heat. Add sausage, shrimp or chicken, cooking and stirring until shrimp turn pink or chicken is no longer pink, about 3-5 minutes.
    In a saucepan, prepare rice mix according to package directions. In addition, add one-half of the tomatoes into the rice preparation. After 12 minutes of cooking, add remaining tomatoes, Worcestershire sauce, hot pepper sauce and parsley. Continue to cook on low, covered, until liquid is absorbed and rice is tender.
    Add sausage, shrimp or chicken to rice, stir until heated through. Serve.

OVEN BAKED JAMBAYLA
1/2 cup butter
1 large onion, diced
1 large green bell pepper, chopped
4 stalks celery, chopped
4 cloves garlic, minced
1 (6 ounce) can tomato paste
3 bay leaves
3 tablespoons Creole seasoning blend
4 teaspoons Worcestershire sauce
2 (28 ounce) cans whole peeled tomatoes
7 cups chicken stock
3 cups chopped cooked ham
3 cups cooked andouille sausage, sliced
3 cups cooked chicken, cut into bite-sized pieces
3 cups frozen cooked shrimp
4 cups uncooked long-grain white rice
Preheat oven to 350
Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
    Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.

MONDAY FEBRUARY 16


TEDDY ROOSEVELT'S SAND TARTS
1 cup butter
2 cups sugar, PLUS
1 teaspoon sugar, divided
3 eggs
2 teaspoons vanilla
4 cups flour plus more for flouring shot glasses
1 pinch salt
1/2 teaspoon ground cinnamon
Cream butter and 2 cups sugar until light and fluffy. One at a time, add 2 eggs, beating after each is added. Beat in vanilla.
Separate remaining egg and add yolk to the mixture. Mix in flour and salt.
On a lightly floured board, roll out dough until thin. Using a shot glass (see note), cut out circles of dough, dipping rim of the glass in flour, as needed, to keep the dough from sticking.
Place dough on a greased baking sheet. Beat the remaining egg white slightly and brush on cookies. Mix the cinnamon and 1 teaspoon of sugar; sprinkle on the top of the cookies.
Bake in preheated 350 degrees F oven for 7 to 10 minutes, or until edges are light brown.
NOTE: A shot glass has a little less than a 2-inch diameter; the rim of a small jar also works.

CHERRY PINEAPPLE DUMP CAKE
 What You'll Need:
1 (21-ounce) can cherry pie filling
    1 (20-ounce) can crushed pineapple, undrained
    1 (15-1/4-ounce) box yellow cake mix
    1 teaspoon cinnamon
    1/2 cup chopped walnuts
    1 stick butter, melted
Preheat oven to 350  Coat a 9- x 13-inch baking dish with cooking spray.
    Combine pie filling and pineapple with liquid in prepared baking dish; mix well.
    In a medium bowl, combine cake mix and cinnamon. Sprinkle dry cake mixture evenly over fruit. Top with walnuts and drizzle with butter.
    Bake 45 to 50 minutes, or until golden brown and bubbly. Serve warm or cold.
Top with vanilla ice cream or whipped cream.

HISTORY OF HOE CAKES
George Washington's typical breakfast has been described by both members of his immediate family and by several of their guests, as well. One of the best descriptions was left by Martha Washington's youngest granddaughter, Nelly, who was raised at Mount Vernon after the death of her father:

  George Washington] rose before sunrise, always wrote or read until 7 in summer or half past seven in winter. His breakfast was then ready—he ate three small mush cakes (Indian meal) swimming in butter and honey, drank three cups of tea without cream..." These "mush cakes" were also called "Indian hoe cake", "cake of Indian corn", "Indian cakes", and "Indian corn cake". Given below are Nelly's recipe for hoecake, which may be similar to what was served at Mount Vernon during her childhood, and a modern adaptation of that recipe.

WASHINGTON'S HOE CAKES
1/2 teaspoon active dry yeast
2-1/2 cups white cornmeal, divided
3 to 4 cups lukewarm water
1/2 teaspoon salt
1 large egg, lightly beaten
melted butter and honey or maple syrup for serving
1. Mix the yeast and 1-1/4 cups of the cornmeal in a large bowl. Add 1 cup of the lukewarm water, stirring to combine thoroughly. Mix in 1/2 cup more of the water, if needed, to give the mixture the consistency of pancake batter. Cover with plastic wrap, and refrigerate for at least 8 hours or overnight.
2. Preheat oven to 200 degrees F.
3. When ready to finish the hoecakes, begin by adding 1/2 to 1 cup of the remaining water to the batter. Stir in the salt and the egg, blending thoroughly.
4. Gradually add the remaining 1-1/4 cups of cornmeal, alternating with enough additional lukewarm water to make a mixture that is the consistency of waffle batter. Cover with a towel, and set aside at room temperature for 15 to 20 minutes.
5. Heat a griddle on medium-high heat, and lightly grease it with lard or vegetable shortening. Preparing one hoecake at a time, drop a scant 1/4 cup of the batter onto the griddle and cook on one side for about 5 minutes, or until lightly browned. With a spatula, turn the hoecake over and continue cooking another 4 to 5 minutes, until browned.
6. Place the hoecake on a platter, and set it in the oven to keep warm while making the rest of the cakes. Drizzle each one with melted butter.
7. Serve the hoecakes warm, drizzled with melted butter and honey or maple syrup.

KENNEDY'S NEW ENGLAND FISH CHOWDER
 2 pounds Haddock
2 ounces salt pork (diced)
2 onions (sliced)
4 potatoes (diced)
1 cup celery (chopped)
1 Bay leaf (crumbled)
1 quart milk
2 tablespoons butter
1 teaspoon salt
Freshly ground black pepper
Cooking Directions
Simmer haddock in 2 cups of water for 15 minutes, drain and reserve broth.
Remove bones from fish.
Saute diced pork until crisp, remove and set aside.
Saute onions in pork fat until golden brown.
Add fish, potatoes, celery, bay leaf, salt and pepper.
Pour in fish broth plus enough boiling water to make 3 cups of liquid.
Simmer for 30 minutes.
Add milk and butter nd simmer for 5 minutes.
Serve chowder srinkled over pork dice.

OBAMA'S WHITE HOUSE APPLE PIE
 Pie Crust:
3 cups (about 13 oz )  flour
1/2 teaspoon salt
10 oz. (2 and 1/2 sticks) cool room temperature, unsalted butter, cut into ??-inch pieces
6-7 tablespoons ice water
1 egg and 1 teaspoon salt for egg wash
For Filling:
3 lbs apples, such as Gala, Granny Smith or McIntosh, peeled cored and cut into half-inch wedges.
1 cup sugar
1/2 cup honey
1/2 cup cornstarch
1 tsp vanilla
1/4 tsp  cinnamon
Zest and juice of one lemon
Cooking Directions
Make Crust:
Place flour and salt in a food processor and pulse five times. Add butter and pulse until mixture forms chickpea-sized pieces, about 20 seconds. Add ice water 1 tablespoon at a time and pulse until mixture just holds together. Divide dough and form into two equal-sized balls, then press each ball down to form a 5-inch disc. Wrap each disc in plastic and refrigerate for at least two hours and up to two days. On a lightly floured surface roll out each disc into a 14-inch circle. Place one circle between sheets of plastic wrap or parchment paper and refrigerate.
Grease a 10-inch deep-dish pie pan and gently place the other circle in the pan, leaving a one-inch overhang. Chill the dough in the pie pan for at least 30 minutes and up to overnight.
Preheat oven to 375??F. Remove the pie pan with the bottom crust from the refrigerator and let soften for five to ten minutes. Fold the edge of the overhang under itself and pinch the dough to form a fluted edge. Line with foil and fill with pie weights, rice, or navy beans. Bake for 30 minutes. Remove from oven and lift out foil and pie weights; allow pie shell to cool for 10 minutes.
Make Filling:
In a large saucepan, sift together the sugar and cornstarch, then toss with apples, honey, vanilla, cinnamon, lemon juice and zest. Let stand for 20 minutes.
Bring fruit mixture to a boil over medium heat, stirring occasionally until the mixture has thickened slightly, making sure fruit does not stick to the bottom of saucepan. Remove from heat and cool.
Whisk the egg and salt and brush the rim of the prebaked pie shell. Fill with the fruit filling and then lay the second dough circle over the filling, press very gently around the edges to make sure the egg wash seals the top pie dough to the bottom pre-baked crust. With a paring knife, puncture the top pie dough in a wide circle about 10 times with the tip of the knife to form steam vents. Brush top with remaining egg wash and sprinkle with sugar.
Bake another 30-40 minutes or until the pie filling is starting to bubble out the vents and the top pie crust is golden brown. Remove to a cooling rack and allow to cool for 1-2 hours before serving.
(The egg wash is an egg that is stirred and thinned out by adding salt, it is then used as a paint to give color to the finished baked product or to stick the two doughs together, in this case the top and bottom of the pie.)

PRESIDENT LINCOLN'S APPLE BREAD PUDDING
Apple Bread Pudding Ingredients
12 small baking apples (original recipe calls for Pippins-- I used Granny Smiths)
    1 large lemon, juiced
    1 tsp lemon zest
    1 tsp nutmeg
    1/4 cup unsalted butter, plus more for greasing the dish
    1 1/4 cup brown sugar
    1 cup bread crumbs (homemade crumbs from artisan bread are best)
Cream Sauce Ingredients
1 pint heavy whipping cream
    1/4 cup powdered sugar
    1 tsp nutmeg
    1 tsp almond extract
Preheat the oven to 350 degrees F. Peel and core the apples, then slice them very thin. Place the slices in a large mixing bowl. Pour lemon juice and lemon zest over the apples along with the nutmeg. Toss the apples with a spatula till evenly coated by the lemon juice, zest, and nutmeg.
Chop the unsalted butter into several very small chunks.
Grease a 9x13 baking dish with unsalted butter. Create a single thick layer of apple slices on the bottom of the dish, covering the entire surface with apples.
Sprinkle a generous layer of brown sugar on top of the apples.
Dot a few bits of butter across the top of the sugar.
Sprinkle a thin layer of bread crumbs on top of the butter.
Repeat this process of layering-- apple slices, brown sugar, butter, and bread crumbs-- until the dish is full. Finish the dish with a thin layer of bread crumbs.
Bake the pudding uncovered for 50-60 minutes until the edges brown, the pudding is cooked through, and the apples are soft. Serve warm topped with cream sauce, if desired.
How to Make Cream Sauce
Pour heavy whipping cream into a small pot and warm slowly over medium heat, whisking occasionally as it warms.
When cream begins to boil, whisk in powdered sugar, nutmeg, and almond extract.
Remove from heat. Strain the sauce through a mesh strainer or sieve into a serving dish.
Serve warm sauce over hot slices of Apple Bread Pudding. This is not a thick sauce, and it will need to be stirred from time to time to keep a skin from forming on the surface. Best if served immediately.

 

THURSDAY FEBRUARY 12


CHOCOLATE SILK PIE
1 unbaked pastry shell (9 inches)
     1 jar (7 ounces) marshmallow creme
    1 cup (6 ounces) semisweet chocolate chips
     1/4 cup butter, cubed
     2 ounces unsweetened chocolate
    2 tablespoons strong brewed coffee
     1 cup heavy whipping cream, whipped
     TOPPING:
     1 cup heavy whipping cream
     2 tablespoons powdered sugar
     Chocolate curls, optional
 Preheat oven to 450°. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes. Cool on a wire rack.
Meanwhile, in a heavy saucepan, combine marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust.
For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over filling. Refrigerate at least 3 hours before serving. Garnish with chocolate curls if desired.

NO BAKE CHERRY CHEESECAKE
Crust
    1 1/2 cups chocolate graham cracker crumbs
    1/4 cup brown sugar
    1/3 cup melted butter
    Filling
    1 (8 ounce) package cream cheese
    1 (14 ounce) can sweetened condensed milk
    1 cup whipping cream
    3 tablespoons cherry pie filling (or cherry jam)
 Blend the crumbs and sugar together in a bowl, then add the melted butter.
    Stir until mixed then press into a heart-shaped silicone mold (or a 9" springform pan or pie plate).
    Bake at 375  for 8-10 minutes, remove from oven and set aside to cool.
    With an electric mixer, the beat cream cheese until fluffy.
    Add the sweetened condensed milk and continue beating until well blended.
    In a separate bowl, beat the whipping cream until stiff.
    Fold the whipped cream into cream cheese mixture until well blended.
    Add cherry filling to the filling mixture. This will give your cheesecake that nice, Valentine's Day pink tint.
    Spread the mixture over the cooled crust and refrigerate for at least 3 hours.
    Garnish with your choice of chocolate shavings, cherries, whipped cream, or berries.

PINK PEPPERMINT FLUFF
32 LARGE MARSHMALLOWS  
1 CUP MILK
1/2 LB GRAHAM CRACKERS OR VANILLA WAFERS CRUSHED
1 CUP PEPPERMINT CANDY OR STICK CRUSHED
1 CUP NUTS CHOPPED
2 PKG OF DREAM WHIP OR A LARGE. COOL WHIP
MELT THE MARSHMALLOWS AND MILK IN A DOUBLE BOILER
ALLOW TO COOL
ADD PEPPERMINT AND NUTS TO THE COOL WHIP
COMBINE WITH THE MARSHMALLOW MIXTURE
LINE A 6X10 INCH PAN WITH THE CRUMBS
POUR THE MIXTURE OVER THE CRUMBS
SPRINKLE REMAINING CRUMBS ON TOP
REFRIGERATE OVERNIGHT
SERVES 12

RASPBERRY CHEESECAKE FRENCH TOAST
1 cup milk
2 tablespoons vanilla
1 cup white sugar
2 tablespoons cinnamon
4 eggs, beaten
1 cup raspberry puree
4 ounces cream cheese, softened
1 loaf French bread, cut into 1 inch slices
butter
powdered sugar for dusting
nutmeg, for topping
 In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
    Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately.

VALENTINES DAY STUFFED FRENCH TOAST:
Breads, French, Breakfast
1 Loaf large diameter french bread
1/2 lb Breakfast sausage
1/2 Package bacon
1/2 c Milk
4 lg Eggs
1/4 c Sugar
1 ts Cinnamon
1 1/2 ts Vanilla
1/2 lb Boiled ham (thinly sliced)
1 Package American Cheese
In a large skillet fry the bacon and breakfast sausage, together but separately, until done. While the meat is cooking, slice the french bread into eight slices approximately 1 1/2" to 2" thick; then slice each slice 3/4 of the way through again. Mix the milk, eggs, sugar cinnamon and vanilla togeather into a batter in a deep bowl; set aside. Take up the bacon, sausage and ham and divide each into eight equal parts Dip each piece of bread into the batter and submerge it so that both sides and edges are coated. Open each piece and put in one portion of the meat, bacon, and ham along with one slice of cheese and close the bread again. Fry the stuffed batter-coated bread slices in a lightly oiled skillet until golden brown on the outside and the cheese is melted on the inside. Serve two slices to a plate with your favorite garnishes and condiments. (ie. home fries, maple syrup, confectioner's sugar etc

VALENTINES BLUEBERRY MUFFINS
1/2 c Butter
1 c Sugar
2 Eggs
2 c Flour
2 ts Baking powder
1/2 ts Salt
2 c Blueberries
1/2 c Milk
1 ts Vanilla
Sugar, or raw sugar for topping
Cream butter and sugar. Add eggs, one at a time. Mix until blended. Sift together the flour, baking powder, and salt; add to butter mixture, alternating with the milk and vanilla. Mash 1/2 cup blueberries; stir into batter. Add remaining whole berries (coating the blueberries with some flour will prevent them from sinking to the bottom of the bowl). Grease muffin tins; pile batter high and sprinkle with sugar. Bake at 375 . for 25 to 30 minutes. Makes 12 muffins.
 

WEDNESDAY FEBRUARY 11


VALENTINE RECIPES

RED VELVET CHEESECAKE
For the cheesecake
    1 1/4 lbs bar cream cheese, room temperature (20 oz)
    3/4 cup sugar
    1/2 tablespoon fresh lemon juice
    1/4 teaspoon  salt
    2 large eggs
    1/2 cup sour cream, room temperature
 For cheesecake:.
    Preheat oven to 325 degrees. Set a kettle of water on to boil.
    Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl.
    Gradually add sugar, beating until fluffy.
    Beat in lemon juice and salt.
    Beat in the eggs, one at a time, scraping down the side of the bowl after each.
    Beat in the sour cream.
    Spray the pan with non-stick spray like Baker's Secret.
    Cut parchment paper in a circle and line the bottom of the cheesecake pan. Spray the parchment.
    Wrap bottom half of pan in foil.
    Pour in filling and place in a large, oven safe pan.
    Pour in boiling water to come halfway up side of the springform pan.
    Bake until just set in center, about 45 minutes.
    Remove pan from water. Let cool for approximately 20 minutes.
    Run a knife around edge and continue to cool completely.
    Carefully place a plate on top of cooled cheesecake layer and flip it over onto plate. Remove parchment paper.
    Cover in plastic wrap and freeze
 For the cake
    2 1/2 cups cake flour
    1 1/2 cups sugar
    1 1/2 teaspoons baking soda
    2 tablespoons cocoa powder
    1 teaspoon salt
    2 eggs
    1 1/2 cups vegetable oil (I always use melted coconut oil)
    1 cup buttermilk
    3 tablespoons red food coloring
    2 teaspoons vanilla
    1 1/2 teaspoons white distilled vinegar
  Preheat oven to 350°. I always use cake strips on all the cakes I bake because the cakes turn out perfectly flat on top. So soak your cake strips and attach them to your pans now if you're using them.
Cake
    Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.
    Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined.
    Add dry ingredients and beat until smooth, about 2 minutes.
    Divide batter evenly between 2 greased and floured 9" round cake pans and bake 25-30 minutes, rotating halfway through, until a toothpick inserted in the     center of each cake comes out clean.
    Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely.
    If you didn't use cake strips, level the layers now.
For the frosting
    12 ounces cream cheese, softened
    12 ounces butter, softened
    1 1/2 teaspoons vanilla
    3 cups powdered sugar, sifted
Frosting:.
    Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined.
    Add sugar and beat until frosting is light and fluffy, 5-7 minutes.
    Assembly:.
    Place bottom layer on cake stand.
    Remove cheesecake from freezer, unwrap and place cheesecake layer on top of the bottom layer of the red velvet cake.
    If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife.
    Place top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting to act as the crumb coat.
    Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary.
    Refrigerate until ready to serve.

ALICE'S CHICKEN CASSEROLE
1 CAN CRESCENT ROLL DOUGH
2 BONELESS SKINLSES CHICKEN BREASTS COOKED
1 CUP SHARP CHEDDAR CHEESE
1/2 CUP CHICKEN BROTH
1 CAN CREAM OF CHICKEN SOUP UNDILLUTED
1/2 CUP WATER
SPRAY A 9X13 DISH
ROLL OUT THE ROLLS
PLACE SOME CHICKEN ON LARGE END OF CRESCENT ROLL
PLACE THE CHEESE ON THE SMALL END
ROLL UP FROM LARGE END DOWN
PLACE INTO YOUR 9X13 DISH
COMBINE SOUP, BROTH, AND WATER AND MIX WELL
POUR OVER THE ROLLS
BAKE 350 FOR 50 MINUTES
IN THE LAST 5 MINUTES MELT ANOTHER 1/4 CUP CHEESE ON TOP
BACK TO OVER TO MELT

RASPBERRY FUDGE BALLS
1 cup (6 ounces) semisweet chocolate chips
1 package (8 ounces) cream cheese, softened
3/4 cup finely crushed vanilla wafers (about 25 wafers)1/4 cup seedless raspberry jam
 3/4 cup finely chopped almonds
 In a microwave, melt chocolate chips; stir until smooth. Cool slightly.
In a small bowl, beat the cream cheese and melted chocolate until smooth and blended. Stir in the wafer crumbs and jam. Refrigerate for 4 hours or until firm. Shape into 1-in. balls; roll in almonds. Store in an airtight container in the refrigerator. Yield: about 2-1/2 dozen.

STRAWBERRY CREAM PIE
1 cup (6 ounces) semisweet chocolate chips, divided
     3 teaspoons shortening, divided
     1 graham cracker crust (10 inches)
    1 package (8 ounces) cream cheese, softened
     1/2 cup sugar
     1/2 cup sour cream
     1 teaspoon vanilla
    1 carton (8 ounces) frozen whipped topping, thawed
     2 cups fresh strawberries, halved
     1/2 cup seedless strawberry jam
 In a microwave, melt 3/4 cup chocolate chips and 2 teaspoons shortening; stir until smooth. Brush over crust. Refrigerate until firm.
In a small bowl, beat the cream cheese, sugar, sour cream and vanilla until smooth. Fold in whipped topping. Spoon into crust. Refrigerate for 1 hour.
Arrange strawberries over pie. In a microwave, heat jam until melted; brush over the top. Melt remaining chocolate chips and shortening; stir until smooth. Drizzle over pie. Refrigerate until chilled.

PEANUT BUTTER CHOCOLATE DESSERT
20 chocolate cream-filled chocolate sandwich cookies, divided
         2 tablespoons butter, softened
        1 package (8 ounces) cream cheese, softened
        1/2 cup peanut butter
    1 1/2cup powdered sugar, divided
         1 carton (16 ounces) frozen whipped topping, thawed, divided
         15 miniature peanut butter cups, chopped
        1 cup cold milk
         1 package (3.9 ounces) instant chocolate fudge pudding mix
 Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
In a large bowl, beat the cream cheese, peanut butter and 1 cup powdered sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
In another large bowl, beat the milk, pudding mix amd 1/2 cup powdered sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours
 

TUESDAY FEBRUARY 10


BEEF STROGANOFF
1 tablespoon vegetable oil
1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 steak), cut into thin strips
1 medium onion, chopped
1 can (10 3/4 ounces) Cream of Mushroom Soup or Cream of chicken  Soup
3/4 cup milk
1/2 teaspoon paprika
1/4 teaspoon  pepper
1/3 cup sour cream
4 cups whole wheat or regular egg noodles or rice , cooked and drained
1 tablespoon chopped fresh parsley
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet.  Pour off any fat.
Reduce the heat to medium. Add the onion to the skillet and cook until it's tender.
Stir the soup, milk, paprika and black pepper in the skillet and heat to a boil.  Stir in the sour cream.  Return the beef to the skillet and cook until the beef is cooked through.  Serve the beef mixture over the noodles.  Sprinkle with the parsley.

SLOW COOKER TORTILLA SOUP
6 fresh poblano or bell  peppers
1 (28-oz.) can whole plum tomatoes, crushed
12 skinned and boned chicken thighs, trimmed
2 (32-oz.) containers Mexican tortilla soup broth
1 tablespoon ground cumin
1 tablespoon smoked paprika
1/2 teaspoon kosher salt
Garnishes: crisp tortilla strips, queso fresco, sliced avocado, cilantro, lime wedges
1. Preheat oven to 500°. Place peppers in a single layer on an aluminum foil-lined baking sheet, and bake 10 minutes on each side or until peppers are blistered. Place peppers in a large zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Coarsely chop peppers, and place in a 6-qt. slow cooker.
2. Add tomatoes and next 5 ingredients. Cover and cook on LOW 6 to 7 hours. Skim fat from top of soup. Remove chicken, using a slotted spoon, and shred. Return chicken to soup, and add salt to taste.

SLOW COOKER BRAISED CHICKEN THIGH DINNER
    1 onion, halved lengthwise and sliced
    4 new potatoes (about 1 pound), cut into 1/4-inch slices
    2 cups baby carrots
    1 1/4 teaspoons salt, divided
    1/2 teaspoon black pepper, divided
    1/4 cup chicken broth
 1 teaspoon minced garlic
    1/2 teaspoon dried thyme
    1 teaspoon paprika
    6 bone-in, skinned chicken thighs (1-1/2 to 1-3/4 pounds)
Coat a 6-quart round slow cooker with cooking spray.  Add onion then top with potatoes and carrots.
     In a medium bowl, combine 3/4 teaspoon salt, 1/4 teaspoon pepper, the broth, wine, garlic, and thyme. Pour broth mixture over vegetables
Combine paprika, remaining salt, and remaining pepper; rub evenly over chicken thighs, and arrange over vegetables.
     Cover and cook on HIGH setting 1 hour; reduce heat to LOW setting, and cook 6 hours, or until chicken and vegetables are cooked
 through and tender.

MINI UPSIDE DOWN PINAPPLE CAKES
1/2  SLICE OF PINEAPPLE
MARASCHINO PEPPER
PLACE IN BOTTOM OF CUP CAKE PAN LIGHTLY SPRAYED
DAB OF BUTTER
1 TSP BROWN SUGAR
MIX UP WHITE OR YELLOW JIFFY CAKE MIX
FILL UP WITH 3/4 FULL
BAKE ACCORDING TO JIFFY INSTRUCTIONS
 

MONDAY FEBRUARY 9


CAKE IN A MUG
1 large coffee mug
    4 tablespoons plain flour (do not use self-rising)
    4 tablespoons sugar
    2 tablespoons baking cocoa
    1/4 teaspoon baking powder
    1 egg
    3 tablespoons milk
    3 tablespoons oil
   Small splash of vanilla
   How to make it
Add dry ingredients to mug, & mix well .
    Add egg & mix thoroughly.
    Pour in the milk and oil and mix well.
    Add  vanilla, mix again.
    Set mug in the microwave & cook for 2½ to 3 min at 1,000 watts.
    Cake will rise over the top of the mug, but don't be alarmed!
    Some report that 2½ minutes works best. It depends upon your microwave. So, watch carefully to not over do it!
    Remove from microwave.
    Allow cake to cool a little, then tip out onto a plate, if desired.
    Drizzle with chocolate syrup and top with whipped topping and cherries, if desired!
 

MR FOOD SLOW COOKER RECIPES

SLOW COOKER PORK WITH APPLES AND BACON
4 slices bacon
    1 (3-pound) pork butt or pork shoulder
    1 large  sweet onions, sliced
    2 apples, cored and cut into chunks
    1 tablespoon dark brown sugar
    1 teaspoon salt
    1/2 teaspoon pepper
    1/2 cup chicken broth
    1/4 cup apple cider vinegar
In a large skillet, cook bacon until crisp; remove and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon and set aside. Add pork
to hot drippings and cook about 7 minutes, turning occasionally until browned on all sides. Coat a 5-quart slow cooker with cooking spray. Combine crumbled bacon, onions, apples, brown sugar, salt, and pepper in slow cooker; place pork on top of mixture. Pour broth and vinegar over pork
Cover and cook on LOW setting 6 to 8 hours, or until pork is tender.

SLOW COOKER LASAGNE
    1 pound ground beef
    1/2 pound hot Italian sausage, casings removed
    1 onion, chopped
    1 (15-ounce) container ricotta cheese
    1/2 cup grated Parmesan cheese
    1/2 teaspoon black pepper
    1/4 teaspoon garlic powder
    1 (26-ounce) jar tomato-and-basil pasta sauce
    1/3 cup water
    8 lasagna noodles, uncooked
    1 (8-ounce) package sliced fresh mushrooms
    3 cups (12 ounces) shredded mozzarella cheese
In a large skillet over medium-high heat, cook beef, sausage, and onion, stirring until meat crumbles and is no longer pink; drain.
 In a small bowl, combine ricotta cheese, Parmesan cheese, pepper
 In another bowl, combine pasta sauce and water.
 Coat a 5- to 6-quart slow cooker with cooking spray. Arrange 4 uncooked noodles in slow cooker, breaking noodles as necessary to fit. Spoon half the meat mixture over noodles; top with half the sauce mixture and half the mushrooms. Spread ricotta mixture over mushrooms, and sprinkle with 1-1/2 cups mozzarella cheese
Layer remaining noodles, beef mexture, sauce, mushrooms, and mozzarella cheese
Cover and cook on LOW setting 4 hours, or until noodles


SLOW COOKER CHICKEN ENCHILADAS
    1 1/2 pounds chicken breast
    1 (19-ounce) can red enchilada sauce
    2 chicken bouillon cubes
    Zest of 1/2 a lime
    1/4 teaspoon cumin
    1 (15-ounce) can refried beans or black beans, warmed
    8 (8-inch) flour tortillas
    1 cup shredded Cheddar cheese
In a slow cooker, combine chicken, enchilada sauce, bouillon cubes, lime zest, and cumin; cook on low about 4 hours. Shred chicken and mix into the sauce.
    Preheat oven to 350 degrees F. Coat a casserole dish with cooking spray.
    Place beans in the middle of a tortilla, then add the chicken mixture. Fold and place into casserole dish. Repeat process until you've filled the desired number of tortillas.
    Pour the remaining sauce and chicken mixture over the enchiladas.Top with cheese and bake for about 15 minutes or until cheese is bubbly.
 

THURSDAY FEBRUARY 5


PORK SCRAPPLE
1 1/2 pounds ground pork sausage
1 (14 ounce) can sweetened condensed milk
1 cup yellow cornmeal
1/8 teaspoon coarsely ground black pepper
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces.
    Return to skillet along with the condensed milk, and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Continue cooking, 5 minutes total; mush will be stiff.
    Pack into 8x4 loaf pan, cover and chill overnight. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet.

MINCE MEAT PIE
2 CUPS ROAST BEEF GROUND
3 CUPS APPLES GROUND
1 CUP COOKED RAISONS
1 1/2 TSP CINNAMON
1 1/2 TSP NUTMEG
1/3 TSP CLOVES
2 TBP VINEGAR
1 CUP SUGAR
1 TSP LEMON FLAVORING
COMBINE ALL AND PLACE IN 2 UNBAKED 9 INCH PIE SHELL
PLACE TOP CRUST ON
BAKE 350 UNTIL BROWNED

MINCE MEAT          BRANCHE
2 LB PORK OR BEEF COOKED AND GROUND
1/2 LB SOOT SCHOPPED UP
5 LB APPLES
3 LB RAISONS
1 TBP SALT
2 CUPS BROWN SUGAR
5 CUPS WATER
1 CUP MEAT STOCK OR BROTH
COMBINE ALL INGREDIENTS BRING TO A BOIL AND SIMMER FOR ONE HOUR
ADD:
2 1/2 PT GRAPE JUICE
1 TSP MACE
1/4 TSP PEPPER
2 TSP ALL SPICE
2 TSP GROUND CLOVES
2 TSP NUTMEG
2 TSP CINNAMON
1 CUP MOLASSES
REMOVE SEEDS AND GRIND UP ONE WHOLE ORANGE
JUICE FROM 1 LEMON
3/4 CUP VINEGAR
CONTINE TO SIMMER TILL THICKENED
CAN IT WITH 10 LB PRESSURE FOR 25 MINUTES PER PINT OR QUARTS



CROCK POT PORK STEAK CASSEROLE
1 1/2 lb. pork steak, cut into strips
2 tbsp. vegetable oil
1 cup chopped onion
1 small green bell pepper, chopped
1 (4 oz.) can mushrooms, drained
8 oz. can tomato sauce
3 tbsp. brown sugar
1 1/2 tbsp. vinegar
1 1/2 tsp. salt
2 tbsp. Worcestershire sauce
Brown pork in oil in skillet. Drain on paper towels, if desired. Place pork strips and remaining ingredients in slow cooker. Cover and cook on LOW for 6 to 8 hours on HIGH for 3 to 4 hours. Serve over noodles or rice.
Serves 4 to 6.

PORK STEAK WITH MUSHROOM STOGANOFF

    4 boneless pork loin steaks (1-1/2-inchs thick, about 1/2 pound each)
    Kosher salt and freshly ground pepper to taste
    2 Tablespoons butter
    1/2 cup finely diced sweet onion
    3 cloves garlic, finely minced
    2 Tablespoons butter (additional)
    1 pound white button mushrooms, brushed clean, trimmed, and quartered
    1/4 cup Lambrusco wine (red sparkling wine) or beef or chicken broth
    1 Tablespoon Worcestershire sauce
    1 Tablespoon red pepper jelly (optional)
    2 teaspoons prepared yellow mustard
    1/2 teaspoon salt
    1/4 cup heavy cream or half-and-half
    1/4 cup sour cream
Pound pork loin steaks with a rubber mallet until they are about 1 inch thick. Season on both sides with salt and pepper.
Heat a heavy skillet over medium heat until hot. Add 2 tablespoons butter and swirl to cover the bottom of the pan. Brown pork loin steaks on both sides, turning only once. Remove and keep warm.
Saute the onions and garlic for 1 minute in the drippings. Add the additional 2 tablespoons butter and mushrooms. Saute until mushrooms have released their liquid and are cooked through.
Add wine (or broth), Worcestershire sauce, red pepper jelly and mustard, stirring to scrape up any bits from the bottom of the pan. Cook about 3 minutes. Return pork to the pan, cover, and simmer about 5 minutes. Remove pork and keep warm.
To the mushroom sauce, add 1/2 teaspoon salt (or to taste), along with heavy cream. Cook until liquid reduces and slightly thickens. Whisk in sour cream until smooth. Taste and adjust salt and pepper, if needed. Return pork to skillet, along with any accumulated juices, to warm through. Plate the pork loin steaks and cover with stroganoff mushroom sauce.

SWEET AND SOUR CROCK POT PORK

    1 1/2 pounds pork steak or loin, cut in 1/2-inch strips
    1 lg. onion, sliced
    1 sm. green pepper, sliced
    8 oz. sliced fresh mushrooms
    1 (8 oz.) can tomato sauce
    4 carrots, sliced
    3 tbsp. brown sugar
    1 1/2 tbsp. vinegar
    1 1/2 tsp. salt
    2 tsp. Worcestershire sauce
Brown pork strips in small amount of oil in skillet. Remove excess fat. Place all ingredients with pork in crockpot and cook on low 6 to 8 hours.
Serve with hot cooked rice.

CREAMY PORK WITH SOUR CREAM SAUCE
1 egg, lightly beaten
1 tablespoon water
1/2 teaspoon crushed dried rosemary
1/4 teaspoon black pepper
1 pinch garlic powder
3 tablespoons vegetable oil
3 pounds pork cube steaks
1 cup seasoned bread crumbs
2 tablespoons butter
3/4 pound fresh mushrooms, coarsley chopped
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 cup chicken broth
Preheat oven to 325 ). In a shallow dish, stir together egg, water, rosemary, black pepper, and garlic powder. Heat vegetable oil in a large skillet over medium heat. Dip pork steaks into egg mixture, and coat with bread crumbs; brown pork 5 minutes on each side. Remove, and place in a 9x13 inch baking dish. In the same skillet, heat butter over medium heat. Stir in mushrooms, and cook until tender. Stir in soup, sour cream, and chicken broth. Warm through, then pour over pork, and cover dish with aluminum foil. Bake in a preheated oven for 1 hour.


SAUSAGE AND RICE CASSEROLE
28 ounces fresh, ground spicy pork sausage
1 cup uncooked long-grain rice
1 slice onion, diced
3 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (28 ounce) can whole peeled tomatoes, crushed
1 cup chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
Preheat oven to 350  In a skillet, brown sausage and drain grease. Stir in rice, onion, garlic and peppers. Cook 5 minutes. Stir in tomatoes, chicken broth, salt, pepper and cayenne pepper. Pour into 9x13 inch pan. Bake for 1 hour or until rice is tender and most of the liquid is absorbed. Or, at this step, you can cover and freeze it.

WEDNESDAY FEBRUARY 4


ICE CREAM IN A COFFEE CAN
1/2 cup rock salt
1 pint half-and-half
1 1/2 teaspoons vanilla
1/3 cup sugar
for flavored ice cream
3 tablespoons of your favorite flavor instant pudding mix
1/3 cup fruit (such as, bananas, strawberries, peaches)
3 of your favorite cookies, crushed into pea-size pieces
Additional supplies needed: A 1 lb coffee can and a 3 lb coffee can.
2Mix the first three basic ingredients together (not including rock salt) and pour into the one pound coffee can. Add flavorings if desired. Place the lid on securely and set inside the three pound can.
3Add ice, and alternate layers of ice and salt outside the small can and inside the large can. When totally full, secure the lid on the large can. You may wish to add duct tape for good measure.
4Now here comes the fun part! Place a sheet on the floor or wrap the can in a large towel. Let party guests roll the can back and forth for at least 10 minutes. Open the cans and check the ice cream.
5If it is not starting to freeze, replace lids and roll 10 minutes more. The ice cream should be frozen to the sides and bottom of the can. If not thick enough, place in freezer and check every 10 minutes or so.
6Note: This recipe can be effected by temperature, humidity, and other environmental factors, so make a trial run before attempting in a group setting.

SNOW ICE CREAM
1 gallon snow
1 cup white sugar
1 tablespoon vanilla extract
2 cups milk
When it starts to snow, place a large, clean bowl outside to collect the flakes. When full, stir in sugar and vanilla to taste, then stir in just enough milk for the desired consistency. Serve at once.

SKILLET PORK STEAK
1/4 cup butter
1/4 cup soy sauce
1 bunch green onions
2 cloves garlic, minced
6 pork steaks
Melt butter in a skillet, and mix in the soy sauce. Saute the green onions and garlic until lightly browned.
    Place the pork steaks in the skillet, cover, and cook 8 to 10 minutes on each side, Remove cover, and continue cooking 10 minutes,

MINCEMEAT
2-3 LB PORK SHOULDER ROAST
COOK AND COOL
REMOVE THE FAT
GRIND UP COURSELY
2 QT CANNED PEACHES
2 QT TART CHERRIES
1 QT GOOSEBERRIES
5 LB. TART APPLES CHOPPED (GRANNY SMITH OR YORK)
2  15 OZ BOXES RAISONS
2 ORANGES ZEST AND JUICE
1-2 QT APPLE CIDER
2/3 CUP SORGHUM
1 CUP BROWN SUGAR
2 CUPS WHITE SUGAR
3 TSP SALT
2 TSP ALL SPICE
3 TSP NUTMEG
1/2 TSP CLOVES
1 TSP MACE
2 TSP CINNAMON
IN A LARGE KETTLE COMBINE ALL THE INGREDIENTS EXCEPT FOR THE SPICES
SIMMER ON LOW TO MEDIUM HEAT FOR 1 1/2 TO 2 HOURS UNTIL THICKENED
ADD SPICES AND MIX WELL
TASTE AND ADJUST THE SWEETNESS TO TASTE
FREEZE IN CONTAINERS OR YOU CAN CAN ALSO
 

TUESDAY FEBRUARY 3


HOGS HEAD CHEESE
10 cups water
2-1/2 pounds pork meat
1 Pig's foot
2 teaspoons salt, divided
2 large  onions, chopped
1 tablespoon parsley flakes
1 tablespoon celery flakes
1 cup green onion, chopped
1 teaspoon black pepper
3/4 teaspoon red pepper
Measure water into 5-quart saucepot. Add pork meat, pig's foot, and 1 teaspoon salt. Cook until meat is tender and pig's foot can easily be boned. Approximately 3 cups of liquid should remain in saucepot. Add chopped onions, parsley flakes, celery flakes, chopped green onions, teh remaining teaspoon of salt, black pepper, and red pepper. Cook about 3 minutes. Remove meat
Place meat in food processor bowl. Chop well but do not puree. Mix chopped ingredients and reserved liquid. Pour into 9"x13"x2" pan. Chill thoroughly.
Makes 60 servings of 2 tablespoons each.
 

MONDAY FEBRUARY 2


SHREDDED PORK WRAPS
No-Stick Cooking Spray
2 pounds boneless pork loin roast
1/2 cup Teriyaki Marinade & Sauce
1/4 cup water
6 flour tortillas (8 inch)
1 can (8 oz each) Sliced Water Chestnuts, drained
3/4 cup shredded carrots
3/4 cup sliced green onions
Spray inside of 4-quart slow cooker with cooking spray. Place pork roast, teriyaki marinade and water in slow cooker. Cover; cook on LOW 8 to 9 hours or until meat is tender.Remove pork from slow cooker. Pull pork apart into shreds using 2 forks. Add 1/2 cup cooking juices to moisten pork.Divide pork between tortillas and top with water chestnuts, carrots and green onions. Wrap tortilla around filling burrito-style. Serve with remaining juices, if desired.

APPLE PORK CHOP CASSEROLE
1 cup uncooked brown rice
1 (1 ounce) package dry onion soup mix
2 (10.75 ounce) cans condensed cream of mushroom soup
2 1/2 cups water
1 green bell pepper, sliced in rings
1 onion, sliced into rings
5 pork chops
Preheat oven to 350  Spread rice in the bottom of a 9x13 inch baking dish. Sprinkle contents of dried onion soup mix over rice. Mix mushroom soup with water, and pour over rice. Arrange the bell pepper and onion slices over soup and rice mixture. Place pork chops on top of pepper and onions. Cover the dish with a lid or aluminum foil. Bake for 1 hour in the preheated oven, until pork chops are very tender, and rice is fully cooked.

HAM, POTATO, BROCCOLI CASSEROLE
1 (16 ounce) package frozen French fries
1 (16 ounce) package frozen chopped broccoli
1 1/2 cups cooked, cubed ham
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can milk
1/4 cup mayonnaise
1 cup grated Parmesan cheese
Preheat oven to 375 Spray a 9x13 inch baking dish with cooking spray. Cover bottom of dish with layer of French fries. Add a layer of broccoli, then sprinkle ham evenly over broccoli. In a small bowl mix together soup, milk and mayonnaise. Pour mixture evenly over ingredients in baking dish and sprinkle with cheese. Bake uncovered in preheated oven for 40 minutes.

THURSDAY JANUARY 29


SOUTHWESTERN MEATLOAF BURGERS
1 1/4 pound(s) ground beef chuck
    1/4 cup(s) plain dried breadcrumbs
    1 cup(s) (about 1 bunch) scallions, minced
    4 clove(s) garlic, minced
    1/2 cup(s) plus 3 tablespoons tomato-based chili sauce
    1 large egg, lightly beaten
    1 tablespoon(s) chili powder
    2 teaspoon(s) ground cumin
    Coarse salt and ground pepper
    Warmed tortillas, for serving (optional)
In a large bowl, combine beef, breadcrumbs, scallions, garlic, 1/2 cup chili sauce, egg, chili powder, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your hands, mix just until combined; do not overmix.
    Divide beef into 4 equal portions. Form each portion into a 4-inch-diameter patty, about 1 1/2 inches thick. Place on a plate; cover tightly with plastic wrap. Refrigerate until ready to use, up to overnight.
    Preheat oven to 425 degrees with rack in center. Transfer patties to a rimmed baking sheet. Bake until browned, about 15 minutes.
    Lightly brush tops and sides of patties with remaining 3 tablespoons chili sauce. Return to oven; cook until an instant-read thermometer inserted into center registers 160 degrees. 5 to 10 minutes more. Serve immediately, with tortillas, jalapenos, and radishes, if desired.
If you are making them ahead, store the burgers in the refrigerator until ready to use, up to overnight; otherwise, bake burgers as soon as they are formed.

NOODLES
3 EGG YOLKS
1 WHOLE EGG
4 TBP WATER OR MILK
1 3/4 CUP FLOUR
MAKE A WELL OR IN A BOWL
ROLL OUT ON FLOURED SURFACE

ALICES NOODLES
1 3/4 CUP FLOUR
1/2 TSP BAKING POWDER
DASH SALT
3 WHOLE EGGS
3 EGG SHELLS OF MILK
COMBINE AND MIX WELL
ALLOW TO STAND FOR 5 MINUTES
ROLL OUT ON FLOURED SURFACE 1/8 TO 1/4 INCH THICK
CUP THEM IN UNIFORM STRIPS
AND ALLOW TO COMPLETELY DRY
USE A GOOD SEASONED BROTH TO  COOK IN
MAKES 1 GALLON
USE 1 GALLON BAG OF NOODLES PER 1 WHOLE CHICKEN


ONE PAN TACO BEEF AND NOODLE SKILLET
1 lb. lean ground beef
1 pkg. TACO BELL® Taco Seasoning Mix
2 cups water
1 pkg. KRAFT Macaroni & Cheese Dinner
1/3 cup  Sour Cream
1 large tomato
1 cup lettuce
1 cup tortilla chips
Brown meat in large nonstick skillet on medium-high heat; drain. Add seasoning mix, water and Macaroni; mix well. Bring to boil; cover. Simmer on medium-low heat 7 min. or until macaroni is tender and most of the liquid is absorbed.
Add sour cream and Cheese Sauce Mix; mix well.
Top with remaining ingredients.
Kraft Kitchen Tips:
Healthy LivingTrim 50 calories and 6g of fat per serving by preparing with extra-lean ground beef, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and baked tortilla chips.Special ExtraFor spicier flavor, stir in desired amount of hot sauce or ground red pepper along with the sour cream and Cheese Sauce Mix.

ONE POT SALSA BEEF SKILLET
1 lb. extra-lean ground beef
2 cups water
1 cup TACO BELL® Thick & Chunky Salsa
1 pkg. KRAFT Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese
2 cups frozen corn
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1 green onion
Instructions:
Brown meat in large skillet; drain.
Add water, salsa and Macaroni; stir. Bring to boil; cover. Simmer on low heat 10 min. or until macaroni is tender, stirring occasionally. Add corn and Cheese Sauce; stir. Cook 2 min. or until heated through.
Top with cheese and onions.
Kraft Kitchen Tips:
SubstituteAdd powerhouse vegetables to this dinner by substituting red or yellow peppers and tomatoes for the corn.
Special ExtraFor extra flavor, add 1 Tbsp. chili powder to the cooked meat along with the water, salsa and Macaroni.

PUFFED PIZZA CASSEROLE
1 pound lean ground beef (90% lean)    
1/4 cup chopped onion    
1/2 cup tomato sauce    
3 tablespoons water    
1/3 cup  flour    
1 teaspoon canola oil    
1/2 cup shredded part-skim mozzarella cheese    
2 tablespoons grated Parmesan cheese    
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, water and spaghetti sauce mix. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, place flour in a small bowl. Combine the milk, egg and oil; whisk into flour just until blended.
Pour meat mixture into a 3-cup baking dish coated with cooking spray. Sprinkle with mozzarella cheese. Pour flour mixture over top. Sprinkle with Parmesan cheese.
Bake, uncovered, at 400° for 20-25 minutes or until golden brown and center is set. Yield: 2 servings.

 

WEDNESDAY JANUARY 28


COUNTRY FRIED STEAK AND GRAVY
4 (4 ounce) cube steaks
1/2 teaspoon salt, divided
1 3/4 teaspoons ground black pepper, divided
1 cup  flour
2 eggs, lightly beaten
1 tbp milk
1/4 cup lard
Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.
 

TUESDAY JANUARY 27


BLACK PEPPER BEEF AND CABBAGE STIR FRY
2 tablespoons vegetable oil
4 cloves garlic, chopped
1 pound ground beef
1 small head cabbage, shredded
1 red bell pepper, cut into strips
2 tablespoons soy sauce
1 teaspoon cornstarch
1/2 cup water
1 teaspoon ground black pepper
Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown. Stir in cabbage and pepper, and cook until vegetables are tender, and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper. Cook, stirring, until sauce has thickened.

MACARONI WITH GROUND BEEF
8 ounce(s) elbow macaroni
    1 pound(s) ground beef
    1 cup(s) finely chopped onion
    1/2 teaspoon(s) ground cumin
    1/4 teaspoon(s) chili powder
    1/4 teaspoon(s) salt
    1/8 teaspoon(s) pepper
    2 can(s) (each 8 ounces) tomato sauce
    1 1/2 cup(s) (2 to 3 ears) corn, cooked frozen or fresh
Bring a medium pot of water to a boil. Add macaroni, and cook until tender according to package instructions. Drain in a colander, and set aside.
    Meanwhile, heat a large saute pan over medium-high heat. Add ground beef and onion; cook, stirring frequently with a wooden spoon, until meat is no longer pink and onion is soft and translucent, 4 to 5 minutes. Add cumin, chili powder, salt, and pepper; stir to combine.
    Stir tomato sauce and corn into mixture in pan. Cook until sauce comes to a boil, about 5 minutes. Remove from heat, and stir in reserved cooked macaroni. Scoop onto plates, and serve warm.
 
GROUND BEEF PIE
5 tablespoon(s) olive oil
    1 large onion, chopped
    1 pound ground beef
    1/8 teaspoon cayenne pepper
    1/2 teaspoon ground cinnamon, plus more for dusting
    3 tablespoon(s) fresh lemon juice
    Coarse salt
    Ground pepper
    3 tablespoon(s) sliced or slivered almonds
    3 tablespoon(s) chopped parsley
    5 large eggs
    3 tablespoon(s) milk
    8 phyllo sheets, thawed
    1 tablespoon(s) powdered sugar , for dusting
Preheat oven to 400 . Heat 1 tablespoon oil in a large skillet over medium heat. Cook onion until translucent, about 4 minutes. Add beef, cayenne, cinnamon, and lemon juice; season with salt and pepper. Cook, stirring, until beef is browned, about 10 minutes. Add almonds and parsley; cook 3 minutes more. Let cool slightly.
    In a bowl, season eggs with salt and pepper; add milk, and whisk to combine. Fold into beef mixture.
    Lay 1 phyllo sheet on a clean work surface. Brush lightly with oil; lay another sheet on top, staggering corners. Repeat with remaining phyllo sheets and oil, rotating sheets slightly each time. Gently place dough in an 8-inch pie plate; fill with mixture. Fold edges over top. Brush with oil. Bake until golden brown and filling is set, 20 to 25 minutes. Dust top with powdered sugar and cinnamon. Serve hot, sliced into wedges.

IRISH BEEF HAND PIES
1 tablespoon(s) vegetable oil
1/4 head(s) green cabbage, shredded
1/2 pound(s) red potatoes, scrubbed and diced
1 pound(s) ground beef
3 tablespoon(s) tomato paste
1/2 teaspoon(s) Worcestershire sauce
1/2 teaspoon(s) dried thyme
salt and ground pepper
flour, for rolling
2 (9-inch) pie crusts, homemade or store-bought
 Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium; add cabbage and potatoes. Cook until beginning to brown, 7 to 9 minutes. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste, Worcestershire, thyme, and 1 cup water. Cover, and cook until potatoes are tender, about 15 minutes. Lightly mash mixture with a fork. Season with salt and pepper. Let cool completely.
 On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares. Place 1/2 cup filling on one half of each square, leaving a 1/2-inch border around the filling. Brush borders with water; fold dough over filling to enclose. Crimp edges with a fork to seal. With a paring knife or scissors, cut 3 small vents in each.
    Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.
    To freeze: Prepare through step 2. Arrange unbaked pies on a baking sheet (they should not touch); freeze until firm, about 1 hour. Wrap each pie in foil. Place in a resealable plastic bag; freeze up to 2 months.
    To bake from frozen: Proceed with step 3, increasing baking time to 28 to 30

MONDAY JANUARY 26


SPICEY GROUND BEEF
1 large white onions, finely chopped
    1 tablespoon(s) olive oil
    6 clove(s) garlic, minced
    2 tablespoon(s) fresh ginger, peeled and minced
    1 tablespoon(s) ground coriander
    2 teaspoon(s) cumin seeds
    2 teaspoon(s) turmeric
    Coarse salt
    Freshly ground pepper
    2 pound(s) ground beef
    1 tablespoon (a spicy chili sauce)
In a large skillet, saute onions in olive oil over medium-high heat. Add garlic, ginger, coriander, cumin, and turmeric. Season with salt and pepper; cook until fragrant. Add ground beef; cook, breaking up meat with a wooden spoon, until well browned. Drain excess fat, reserving a tablespoon in pan to keep meat moist.. Serve warm or at room temperature.

BEEF AND EGG PLANT LASAGNE
1 1/2 pound(s) eggplant, sliced into 1/4-inch-thick rounds
    3 tablespoon(s) extra-virgin olive oil
    Coarse salt
    Ground pepper
    1 pound(s) ground beef
    1/4 teaspoon(s) ground allspice
    1/3 cup(s) chopped fresh mint leaves
    1 1/2 teaspoon(s) dried oregano
    5 cup(s) prepared pasta sauce
    8 no-boil lasagna noodles
    1 1/4 cup(s) grated Parmesan
Preheat oven to 400  with racks in middle and upper third. Divide eggplant between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring eggplant and rotating sheets halfway through. Let sheets cool on wire racks.
    Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add beef and cook, stirring occasionally, until cooked through, 4 minutes. Add allspice, mint, and oregano, and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer beef to a medium bowl.
    Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the beef, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the egplant, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

CORNBREAD AND BEEF SKILLET PIE
1/2  yellow cornmeal
1/2 cup(s) plus 2 tablespoons  flour (spooned and leveled)
1 teaspoon(s) baking soda
Coarse salt and ground pepper
1 tablespoon(s) olive oil
2 red bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion, chopped
1 package(s) (10 ounces) white mushrooms, trimmed and thinly sliced
1 1/2 pound(s) ground beef
1/4 cup(s) tomato paste
3/4 cup(s)  sour cream
1 large egg, lightly beaten
Preheat oven to 425 degrees. In a small bowl, whisk together cornmeal, 1/2 cup flour, baking soda, and 1/2 teaspoon salt; set aside.
In a large ovenproof skillet, heat oil over medium-high. Add peppers, onion, and mushrooms; season with salt and pepper. Cook until tender, 6 to 8 minutes, tossing occasionally.
Raise heat to high; add beef and tomato paste. Cook, stirring, until meat is no longer pink, 3 to 5 minutes. Stir in remaining 2 tablespoons flour and 2/3 cup water; season with salt and pepper.
Make cornmeal batter: Add sour cream and egg to reserved cornmeal mixture; stir just until moistened. Drop tablespoons of batter over beef mixture in skillet, 1 inch apart. Bake until biscuits are golden brown and a toothpick inserted in center comes out clean, 15 to 20 minutes.

SWISS STEAK
1/2-lb beef boneless round, tip or chuck steak, about 3/4 inch thick
3  tablespoons flour
1 teaspoon ground mustard
1/2 teaspoon salt
2  tablespoons vegetable oil
1  can (14.5 oz) whole tomatoes, undrained
2 cloves garlic, finely chopped
1 cup water
1 large onion, sliced
1  large bell pepper, sliced
 1 Cut beef into 6 serving pieces. In small bowl, mix flour, mustard and salt. Sprinkle half of the flour mixture over 1 side of beef; pound in with meat mallet. Turn beef; pound in remaining flour mixture.
    2 In 10-inch skillet, heat oil over medium heat. Cook beef in oil about 15 minutes, turning once, until brown.
    3 Add tomatoes and garlic to skillet, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Cover and simmer about 1 hour 15 minutes, spooning sauce occasionally over beef, until beef is tender.
    4 Add water, onion and bell pepper to skillet. Heat to boiling; reduce heat. Cover and simmer 5 to 8 minutes or until vegetables are tender.
 

HERBS AND SPICES


HERBS AND SPICES


THURSDAY JANUARY 22


SWEET AND SOUR PANKO CRUSTED CHICKEN BREAST    LEROY AND LILLIAN LUNCEFORD
1 CUP PANCO BREADCRUMBS
1/4 CUP SUGAR
1 TSP GARLIC POWDER
2 TSP SMOKED PAPRIKA
1 TSP ONION POWDER
1 TSP KOSHER SALT
1 TSP CHILI POWDER
1/4 TSP PEPPER
2 EGGS
1/4 CUP FLOUR
2 LARGE SKINLESS BONELESS CHICKEN BREASTS
450 OVEN
COMBINE BREADCRUMBS, SUGAR, GARLIC POWDER, SMOKED PAPRIKA, ONION POWDER, SALT, CHILI POWDER AND BLACK
SET ASIDE
BEAT THE EGGS IN A SEPARATE BOWL WITH THE FLOUR
SLICE EACH CHICKEN BREAST IN HALF
POUND THE BREAST PIECES OUT FLAT WITH FLAT SIDE OF CLEAVER TO 1/4 INCH THICK
DREDGE EACH CUTLET IN THE FLOUR AND EGG MIXTURE
SHAKE OFF EXCESS
THE DREDGE THE CUTLETS THROUGH THE SEASONED MIXTURE
PLACE THE CUTLETS ON A SPRAYED BAKING SHEET
LIGHTLY SPRAY THE TOPS OF THE CUTLETS WITH COOKING SPRAY
PLACE ON MIDDLE RACK
BAKE AT 450 FOR 5-7 MINUTES
TURN OVER AND BAKE ANOTHER 5-7 MINUTES UNTIL LIGHTLY BROWNED AND COOKED THROUGH

BEV'S CHICKEN PARMESON
4 CHICKEN BREAST SKINLESS AND BONELESS
1 LARGE EGG SLIGHTLY BEATEN
1/2 CUP ITALIAN SEASONED BREAD CRUMBS
3 TBP BUTTER OR MARGARINE MELTED
LITTLE OLIVE OIL
3/4 CUP SPAGHETTI SAUCE
2 OZ MOZARELLA SHREDDED CHEESE
1 TBP PARMASON GRATED CHEESE
1/4 CUP FRESH PARSLEY CHOPPED
LINGUINE OR ANGEL HAIR PASTA
PLACE CHICKEN BETWEEN PLASTIC WRAP AND FLATTEN TO 1/4 INCH THICKEN
DIP CHICKEN IN EGG AND DREDGE THROUGH BREAD CRUMBS
LIGHTLY BROWN CHICKEN IN BUTTER
SPOON THE SAUCE OVER THE CHICKEN
BRING TO GENTLE BOIL
COVER AND REDUCE HEAT AND SIMMER FOR 10 MINUTES
SPRINKLE WITH BOTH CHEESES AND PARSLEY
SIMMER FOR 5 MORE MINUTES TILL CHEESE MELTS
SERVE OVER HOT COOKED PASTA

BRUSCHETTA CHICKEN
1/2 cup  flour
2 eggs
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 375°. Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in egg ; place in a greased 13-in.x9-in. baking dish. In a small bowl, mix cheese, bread crumbs and butter; sprinkle over chicken.
Loosely cover baking dish with foil. Bake 20 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 165°.
Meanwhile, in a small bowl, toss tomatoes with the remaining ingredients. Spoon over chicken; bake 3-5 minutes or until tomato mixture is heated through.

BAKED HONEY MUSTARD CHICKEN
6 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley
Preheat oven to 350
    Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
    Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

UNBELIEVABLE CHICKEN
1/4 cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
ground black pepper to taste
6 tablespoons olive oil
6 skinless, boneless chicken breast halves
In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
    Preheat an outdoor grill for high heat.
    Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.

CHICKEN SATAY
2 tablespoons creamy peanut butter
1/2 cup soy sauce
1/2 cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder
 2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken breast halves - cubed
In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Save 1/4 cup for basting. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best
Place chicken in single layer on baking sheet and bake at 350*F for 30 to 45 minutes, basting every now and then.
 

WEDNESDAY JANUARY 21


HOT WINGS
5 LB CHICKEN WINGS
2 1/2 CUPS KETCHUP
2/3 CUP VINEGAR
2/3 CUP HONEY
1/2 CUP MOLASSES
2-3 TBP HOT PEPPER SAUCE
1 TSP SALT
1 TSP WORSTERCHIRE
1/ 2 TSP ONION POWDER
1/2 TSP CHILI POWDER
1/2 -1 TSP LIQUID SMOKE
375 OVEN
DISJOINT THE DRUM FROM THE OTHER PIECE
ARRANGE IN TWO GREASED SINGLE LAYER ON A COOKIE SHEET
BAKE 30 MINUTES AND DRAIN AND TURN OVER ANDBAKE ANOTHER 30 MINUTES
COMBINE ALL THE OTHER INGREDIENTS IN SAUCEPAN
BRING TO BOIL, COOK AND STIR, REDUCE TO SIMMER
PLACE THE 1/3 WINGS IN A SLOW COOKER
ADD SAUCE
ANOTHER LAYER OF WINGS
ADD SAUCE
FINAL LAYER OF WINGS
ADD SAUCE
COOK IN SLOW COOKER 3-4 HOURS

CHICKEN CACCITORE
6 CHICKEN THIGHS DEBONED
1/2 CUP ONION DICED
GARLIC
1/2 GREEN BELL DICED DICED
BOTTLE OF MARINARO SAUCE:
FRESH BASIL
FRY CHICKEN THIGHS
SAUTE ONION, GARLIC, AND PEPPERS
SALT AND PEPPER
ADD SAUCE AND CHICKEN
COOK FOR 20 MINUTES UNCOVERED
SERVE OVER RICE, PASTA, OR POTATOES
SPRINKLE PARMESON CHEESE OVER TOP

ALICE'S CHICKEN CASSEROLE
1 CAN CRESCENT ROLLS
2 CHICKEN BREASTS COOKED
DIVIDE INTO 10 PIECES
1/2 CUP CHICKEN BROTH
1 CAN CREAM OF CHICKEN SOUP
1/2 CUP WATER
1 CUP SHREDDED SHARP CHEDDAR CHEESE
SALT AND PEPPER
IN A 9X13 BAKING DISH SPRAYED
DIVIDE THE CRESCENT ROLLS AND ROLL OUT FLAT
ON THE LARGE END PLACE A PIECE OF CHICKEN
ON THE SMALL  PLACE SOME CHEESE
ROLL UP AND PLACE IN BAKING DISH SEAM SIDE DOWN
COMBINE SOUP, BROTH, WATER, AND SOME CHEESE
SALT AND PEPPER TO TASTE
SAVE 1/4 CUP OF CHEESE FOR THE TOPPING
POUR OVER THE CHICKEN
BAKE 350 FOR 50 MINUTES
SPRINKLE CHEESE OVER TOP
BAKE ANOTHER 5 MINUTES TO MELT CHEESE

CHUNKY CHICKEN CHOWDER
4 chicken thighs, bone in, skin removed
Kosher salt and freshly ground black pepper
4 tablespoons butter
1 tablespoon vegetable oil
1 large Vidalia or sweet onion, chopped
10 to 12 thyme sprigs, in a bundle
2 bay leaves
4 cloves garlic, roughly chopped
4 cups chicken stock
2 russet potatoes, peeled and cut into bite-sized cubes
8 ounces frozen white corn
2 tablespoons  flour
2 cups milk
1 cup heavy cream
1 lemon, halved for spritzing
Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more. Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving.
 

TUESDAY JANUARY 20


POULTRY SEASONING    Ingredients Thyme, Sage, Marjoram, Rosemary, Black Pepper, And Nutmeg.

CHICKEN STOCK OR BROTH
 4 pounds chicken carcasses, including necks and backs
1 large onion, quartered
4 carrots, peeled and cut in 1/2
4 ribs celery, cut in 1/2
1 leek, white part only, cut in 1/2 lengthwise
10 sprigs fresh thyme
10 sprigs fresh parsley with stems
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic, peeled
2 gallons cold water
Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

LEMON CHICKEN SALAD        CAROLYN
1/2 CUP MIRACLE WHIP OR MAYONAISE
1/4 CUP SOUR CREAM        
1 TBP LEMON JUICE
1/2 TSP LEMON PEPPER
1 TSP DRY BASIL
1 TSP DRY PARSLEY OR 1 TBP FRESH PARSLEY
4 CUPS COOKED CHICKEN CUBED
1-2 CUPS SNOW PEAS SLICED DIAGONALLY AND BLANCHED
1/2 CUP FINELY CHOPPED RED ONION
1 CUP SLIVERED ALMONDS TOASTED
COMBINE MAYO, SOUR CREAM , LEMON JUICE, LEMON PEPPER, BASIL AND PARSLEY MIX WELL
ADD REMAIING INGREDIENTS MIX WELL
AND REFRIGERATE


LEMON CHICKEN SKILLET DINNER
12 ounces baby red potatoes, halved
1 tablespoon olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 thyme sprigs
4 ounces cremini mushrooms, quartered
1 tablespoon chopped fresh thyme
1/4 cup whole milk
5 teaspoons  flour
1 3/4 cups unsalted chicken stock
8 very thin lemon slices
1 (8-ounce) package trimmed haricots verts (French green beans)
2 tablespoons chopped fresh  parsley
Preparation
1. Preheat oven to 450°.
2. Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.
3. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken and thyme sprigs to pan; cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven; bake at 450° for 10 minutes or until chicken is done. Remove chicken from pan.
4. Return pan to medium-high heat. Add remaining 2 teaspoons oil. Add potatoes, cut sides down; mushrooms; and 1 tablespoon thyme; cook 3 minutes or until browned, stirring once. Combine milk and flour in a small bowl, stirring with a whisk. Add remaining salt, remaining pepper, flour mixture, stock, lemon, and beans to pan; simmer 1 minute or until slightly thickened. Add chicken; cover, reduce heat, and simmer 3 minutes or until beans are crisp-tender. Sprinkle with parsley.

NORMA'S FRIED CHICKEN
ENOUGH OIL TO COME HALF WAY UP CHICKEN
GET REAL HOT
EGG AND MILK
CRACKER AND FLOUR WITH SALT AND PEPPER
DIP IN THE DRY, WET, AND DRY
PLACE IN SKILLET
COOK TILL CRISPY
DO NOT ALLOW CHICKEN TO TOUCH
DRAIN AND SERVE
 

MONDAY JANUARY 19


Broccoli and Cheese Stuffed Chicken Breast
3 (24 oz total) large chicken breast halves
1 large egg
2 tsp water
4 tbp italian seasoning liquid
3/4 cup whole wheat seasoned breadcrumbs
2 cups broccoli floret, cooked, chopped small
5 slices reduced fat Swiss cheese
salt
spray oil
toothpicks
Directions:
Preheat oven to 350°. In a small bowl, combine egg, water italian seasoning and a little salt. Beat with a fork to make an egg wash. Set aside. Fill a second bowl with breadcrumbs.
Slice chicken breast halves into thin cutlets. I usually get 3 thin cutlets out of one breast half. Pound them to make them thinner if you wish. This helps when you wrap the cutlets.
Broccoli and Cheese Stuffed Chicken

OVEN FRIED CHICKEN CHIMICHANGA
    2/3 cup picante sauce or 2/3 cup your favorite salsa
    1 teaspoon ground cumin
    1/2 teaspoon dried oregano leaves, crushed
    1 1/2 cups cooked chicken, chopped
    1 cup shredded cheddar cheese
    2 green onions, chopped with some tops (about 1/4 cup)
    6 (8 inch) flour tortillas
    2 tablespoons margarine, melted
    shredded cheddar cheese, for serving
    chopped green onion, for serving
    picante sauce, for serving
1 Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
2 Place about 1/4 cup of the chicken mixture in the center of each tortilla.
3 Fold opposite sides over filling.
4 Roll up from bottom and place seam-side down on a baking sheet.
5 Brush with melted margarine.
6 Bake at 400°F for 25 minutes or until golden.
7 Garnish with additional cheese and green onion and serve salsa on the side.

HAWAIIN CHICKEN DINNER
1/4 cup pineapple juice
2 tablespoons ketchup
2 tablespoons  soy sauce
1  ginger
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
2 cups hot cooked long-grain brown  rice
1/4 cup chopped fresh cilantro
Preparation
1. Combine first 5 ingredients. Reserve 1/4 cup marinade; place remaining marinade in a zip-top plastic bag. Add chicken to bag; seal. Chill 4 hours.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; baste with 2 tablespoons reserved marinade. Cook 6 minutes. Turn chicken over; baste with 2 tablespoons reserved marinade. Cook 6 minutes.
3. Combine rice, 1/4 teaspoon salt, and cilantro.
 

THURSDAY JANUARY 15


WHEN TO START PLANTS INDOORS FOR SPRING PLANTING
Vegetable         Indoor Growing Time     Outdoor Planting Time
Broccoli         5-7 weeks         4-6 weeks before last frost
Cabbage         5-7 weeks         4-6 weeks before last frost
Corn             4-5 weeks         After last frost
Cucumber         3-4 weeks         After last frost
Eggplant         6-8 weeks         After last frost
Lettuce & Spinach     4-6 weeks         4 weeks before last frost
Okra             6-8 weeks         After last frost
Pepper         6-8 weeks         After last frost
Pumpkin         3-4 weeks         After last frost
Summer Squash     3-4 weeks         After last frost
Tomato         6-8 weeks         After last frost
Watermelon         3-4 weeks         After last frost

        AVERAGE LAST FROST        PLANT SUMMER GARDEN
Midwest     April 1 – May 1             April 7 – May 7

HENRY FIELDS                 (513) 354-1494        TO ORDER A CATALOG
FARMERS SEED AND NURSERY        (507)-334-1623        customercare@farmerseed.com        wwwfarmseed.com

 

WEDNESDAY JANUARY 14


ALICES'S CAKE IN A CUP
TAKE 2 BOX CAKE MIXES (1 ANGEL FOOD AND 1 OF CHOICE)
COMBINE IN A LARGE BOWL AND MIX WELL
CAKE FOR 1
IN A LARGE COFFEE CUP
COMBINE
3 TBP OF MIX
2 TBP WATER
MICROWAVE ON HIGH FOR 1-2 MINUTE

SLOW COOKER POT ROAST
 No-Stick Cooking Spray
1 teaspoon Pure  Vegetable Oil
1-3/4 pounds boneless beef chuck roast
2 cups baby carrots
1 small onion sliced
6 small red-skinned potatoes, cut in quarters
2 cans (8 oz each)  Tomato Sauce-No Salt Added
1 jar (12 oz each) beef gravy
1 envelope (1 oz each) dry onion soup mix
Spray inside of 4-quart slow cooker with cooking spray. Heat oil in 12-inch nonstick skillet over medium-high heat. Brown roast in oil, about 5 minutes, turning once. Layer carrots, then potatoes in bottom of slow cooker. Pour tomato sauce and gravy over potatoes; sprinkle with soup mix. Place roast on top.Cover; cook on LOW 9 to 10 hours or until roast is tender.
Remove roast to cutting board. With slotted spoon, remove vegetables and place in serving bowl. Cut roast. Serve meat and vegetables with sauce.

CHICKEN WITH RICE AND BEANS
No-Stick Cooking Spray
2 cans (10 oz each)  Diced Tomatoes & Green Chilies, undrained
1 can (15 oz each)  Tomato Sauce
1 can (15 oz each)  Whole Black Beans, drained, rinsed
1 cup frozen whole kernel corn
1 pkg (1.25 oz each) 30% less sodium taco seasoning mix
2 cups water
3 boneless skinless chicken breasts, cut into 24 pieces
1-1/2 cups parboiled brown long-grain rice, uncooked
Spray inside of 4-quart slow cooker with cooking spray. Place all remaining ingredients, except rice, in slow cooker. Cover; cook on LOW 8 hours or until chicken is tender.
Add rice, stir and cook 30 minutes more or until rice is tender and liquid is absorbed. Stir again before serving.
Cook's Tips
For best results in a slow cooker, be sure to use parboiled rice for fluffy, separated rice kernels. Have leftovers? Place extra chicken with rice and beans inside a warm tortilla. Top with cheese and sour cream. Roll tortilla around filling for a new way to enjoy Fiesta Chicken with Rice and Beans.

CAROLYN MARINATED CARROT SALAD
1 LB CARROTS SLICED
1 CUP CHOPPED CELERY
1/4 CUP DRY MINCED ONION OR  1/2 CUP FRESH ONION
1 1/2 TSP CELERY SEED
3/4 TSP LEMON ZEST GRATED
1/2 TSP POWDERED GINGER
1/8 TSP PAPRIKA
1 CUP SUGAR
1/2 CUP VINEGAR
1/2 CUP WATER
1/3 CUP VEGETABLE OIL
COOK CARROTS IN SALTED BOILING WATER TILL TENDER CRISP
DRAIN AND TOSS WITH THE CELERY, ONION, CELERY SEED, LEMON ZEST, GINGER , AND PAPRIKA
COMBINE SUGAR, WATER, VINEGAR, AND OIL IN A SAUCEPAN
BRING TO BOIL AND STIR TILL SUGAR IS DISSOLVED
POUR OVER VEGGIES AND CHILL OVERNIGHT

MARY'S SWEET DELITE
1 GRAHAM CRACKER CRUST
COMBINE 1 LARGE VANILLA PUDDING PUDDING
ADD 1/2 CUP PEANUT BUTTER AND MIX WELL
SLICE A BANANA IN BOTTOM OF CRUST
POUR THE FILLING ON TOP OF BANANA
PLACE A LAYER OF WHIPPED CREAM CHEESE
SLICE ANOTHER BANANA ON TOP
SPRINKLE SOME CHOPPED NUTS
DRIZZLE SOME HONEY ON TOP
 

TUESDAY JANUARY 13


BROWN SOUP

5 oz. smoked bacon, cubed

1 tbsp butter

5 shallots or green onion, chopped

2 large carrot, finely diced

1 tbsp ground paprika

3 lb. canned brown beans or pinto beans, drained and rinsed

12 oz. tomato puree

3 cups beef stock

2 bay leaves (fresh or dried)

Salt, pepper and ketjap manis or Worcester sauce, to taste

1/2 cup chopped celery

In a large soup pot, fry the bacon in the butter. Add the shallots, carrot, and the ground paprika. Mix well. Now add the beans, tomato puree, stock and bay leaves.Bring the soup to the boil, cover and then turn down the heat to simmer for 15 minutes. Remove the bay leaves. Season to taste with salt, pepper and ketjap manis (or Worcester sauce) and then blitz the soup half smooth, using a stick blender or food processor. The soup should still have texture and not be completely smooth. Add the celery leaves right before serving.

DROP BROWN BEAN SOUP

1 1/2 c. Brown beans

3 qt. (12 c.) water

1 sm. ham bone

1 lg. sweet potato, chopped

1 cup Chopped onion

Salt to taste

1/2 c. dry egg mix, packed

3/4 c. water

About 1/2 c. flour

Put beans and 3 quarts of water in pan. Bring to boil; boil 2 minutes, cover and let stand for 1 hour. Add ham bone. Cover and cook beans until soft (about 2 hours). Add sweet potato, onion and salt. Cook about 30 minutes longer, or until done as you like.

Mix egg mix and 3/4 cup water in bowl. Add enough flour to make soft dough. Drop dough by teaspoon into bean soup, cover and cook 15 minutes longer.

ZUCCHINI, BLACK BEAN AND RICE

1 tablespoon Pure Canola Oil

1-1/2 cups quartered lengthwise, sliced zucchini

1/2 cup diced green bell pepper

1 can (15 oz each) Whole Black Beans, drained, rinsed

1 can (14.5 oz each) Fire Roasted Diced Tomatoes with Garlic, undrained

3/4 cup water

1 cup instant brown rice, uncooked

1/2 cup shredded Cheddar and Monterey Jack cheese blend

Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.

Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.

FETA STUFFED CHICKEN BREASTS

Feta-Stuffed Chicken Breasts

1tablespoon snipped dried tomatoes (not oil-packed)

4skinless, boneless chicken breast halves

1/4 cup crumbled feta cheese (1 ounce)

2 tablespoons softened fat-free cream cheese (1 ounce)

2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed

1 /8teaspoon ground black pepper

1 teaspoon olive oil

Fresh basil sprigs (optional)

Place tomatoes in a small bowl. Pour enough boiling water over the tomatoes to cover. Let stand for 10 minutes. Drain and pat dry; set aside. Meanwhile, using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. Set aside. In a small bowl, combine feta, cream cheese, the snipped or dried basil, and tomatoes. Spoon about 1 rounded tablespoon into each pocket. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with pepper.

In a large nonstick skillet, cook chicken in hot oil over medium-high heat for 12 to 14 minutes or until tender and no longer pink, turning once (reduce heat to medium if chicken browns too quickly). Serve warm. If desired, garnish with basil sprigs

MONDAY JANUARY 12


WORKOUTS FOR LIMITED MOBILITY
Roller Chair Workout: (Great if you can't walk or stand)
Find an open area without carpet.
Use a chair with wheels or casters on the bottom.
Put on music (optional).
Propel yourself using arms, legs, or both around the area.
Start at one minute and build your endurance.

Bed Dancing/Chair Dancing/Ball Dancing
Turn on some music.
Sit in bed, on a chair, or on a stability ball
Now move! Dance, wave your arms, wiggle your hips, make figure eights, bounce, tap your feet and have fun
These movements will strengthen your body to get up and around better. Try some wrist or ankle weights, or resistance bands to work in some resistance if you want. It's your workout, your fun time.

    
Hula Hands and Hips:
Get 2 Frisbee rings or small hula hoops. (They sell Pilates rings at stores.)
Put them around your wrists and try to make them spin in circles.
Think wrist/hand hula hooping and you will get it.
Likewise, sit on a stability ball and make figure eights with your hips.
Hula dance! You can even get your arms in on the action.
Both are fun and will get your heart rate up even if you can't stand.

Aerobic and Resistance Clean
Put on some music
Get your vacuum. Heavier sweepers require more resistance, but the lighter ones get some speed going.
Now sweep! If you are walking impaired, the sweeper can act as a support. Move as fast and as much as you can COMFORTABLY, without pain. Aim for one room a day. Remember, any object you push or pull
When I started this, it took me all day to sweep one room. I would have to rest after 1 minute, but now I CAN do a room!
Adapt any of your cleaning routines the same way.
Move to the music and amp up your pace
Think of the extra time you save from combining cleaning and a workout.

BROWNIE CHEESECAKE SNICKER PIE
     1/3 cup butter, cubed
     1 cup sugar
     2 tablespoons water
     6 ounces semisweet chocolate, chopped
     1 teaspoon vanilla
     2 eggs
     3/4 cup  flour
     1/4 teaspoon baking soda
     1/8 teaspoon salt
     CREAM CHEESE LAYER:
     10 ounces cream cheese, softened
     1/3 cup sugar
     1 egg, beaten
     1 teaspoon vanilla
     4 Snickers candy bars  cut into 1/2-inch pieces
     GLAZE:
     1/2 cup heavy whipping cream
     4 ounces semisweet chocolate, chopped
Preheat oven to 325°. In a heavy saucepan, bring butter, sugar and water to a boil, stirring constantly. Remove from heat. Stir in chocolate until melted; cool slightly. Stir in vanilla.
In a large bowl, beat eggs until lightly beaten. Gradually add chocolate mixture; mix well. Combine flour, baking soda and salt; gradually add to egg mixture. Spread into a greased 9-in. deep-dish pie plate. Bake 20 minutes. Cool on a wire rack 10 minutes.
Meanwhile, in a large bowl, beat cream cheese, sugar, egg and vanilla just until blended. Arrange candy bar pieces over brownie layer; spread cream cheese mixture over top. Bake 18-20 minutes or until top is set and edges are lightly browned. Cool on a wire rack for 1 hour.
For glaze, bring cream to a simmer; remove from heat. Add chocolate and stir until smooth. Cool 15 minutes; pour over pie. Refrigerate until serving. Yield: 10 servings.
TO MAKE AHEAD: Pie can be made a day in advance. Cover and refrigerate.
ROASTED VEGETABLES
1 medium zucchini, sliced 1/4-inch thick
1 medium yellow summer squash, sliced 1/4-inch thick
1 medium red onion, sliced 1/4-inch thick
1 tablespoon Pure Wesson® Canola Oil
1/4 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Preheat oven to 425°F. Combine all ingredients in large bowl; toss to coat.
Spread vegetables in single layer in shallow baking pan. Bake 12 minutes or until crisp tender, turning once.

PAN ROASTED CORN
1 tablespoon Pure OLIVE Oil
1 pkg (16 oz each) frozen whole kernel corn
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Heat oil in large nonstick skillet over medium-high heat. Add corn; cook 10 to 12 minutes or until corn starts to brown, stirring occasionally.
Stir in chili powder, salt and pepper.

THURSDAY JANUARY L8


The most prominent difference between both of them is that herbs are leaves of herbaceous plants. Spices are, more often than not, derived from the roots, stalks, seeds or fruit of the plant. Though most people confuse the usage of the terms, technically speaking both are different.

Herbs are basically the leaves of herbaceous plants and are used for savory tastes and flavors in foods. However, they do have some medicinal value as well. When you are cooking up a culinary delight, you will in all probably use more of herbs than spices. This is because herbs are more subtle in flavor. Spices will usually have a much stronger flavor compared to herbs.

There is another difference you might notice between spices and herbs. Since herbs originate in the temperate countries themselves, they will usually come across as inexpensive. You will not find spices readily available or inexpensive, even at places where you do find them. Herbs can usually be grown by the average gardener. However, spices need the perfect temperature and conditions to flourish.

Before the invention of clinical medications, spices and herbs were commonly used to treat a variety of conditions. Even today, research has found that some of these are very helpful in controlling diseases. For instance, the anti cancer quality of turmeric is well known. However, it is a fact that rigorous scientific study is yet to be undertaken in these spices and herbs.

Spices and herbs are not only used to add flavor to your food. They are also used in perfumes and for aroma therapy as well.

If you looking to buy these to stock up your own kitchen or to set up someone's new kitchen we have a top 25 spice set that will do that for you and you can save a little bit of hard earned cash by buying them all at once.

Ground Cumin seed

Cinnamon bark of a tree

Smoked Paprika air dried fruits of a chili pepper

Garlic Powder root

Onion Powder root

Nutmeg Powder seed

Coriander Powder seed

Cloves flower

Turmeric seeds or rhizomes

Mustard powder seed

Cardamon

Allspice

Ginger Root Powder

Curry powder

Cajun Seasoning

CAJUN PEPPER

PENZEYS SPICES 1-800-741-7787

STORES

4100 UNIVERSITY AVENUE

WEST DES MOINES

AND

616 SOUTH 72ND

OMAHA, NEBRASKA

MAILING LIST

WAUWATOSA, WISONSIN

WEDNESDAY JANUARY 7


Basil
Health benefits: Anti-inflammatory and antibacterial characteristics. It's also a rich source of magnesium.
How to use it: This popular Italian seasoning is great in pesto, on white meats, combined with fruit (such as raspberries and strawberries), or added in stir-fries. Just remember to add it at the end—cooking it ruins the flavor.

Cayenne pepper
Health benefits: May work as a natural pain reliever, contains vitamin A, and may reduce cholesterol.
How to use it: Sparingly. Its hot and spicy flavor is great in vinegar-based sauces, can be combined with lemons in marinades, and works well with all types of meat.

Dill
Health benefits: Contains iron and calcium. Its oils may help neutralize carcinogens.
How to use it: This aromatic herb is best with salmon, added in borscht or other stews, on a variety of vegetables (especially carrots and cucumbers), and even mixed with yogurt

Thyme
Health benefits: Two teaspoons contain more than half your dietary reference intake (DRI) of vitamin K, and it protects cell membranes.
How to use it: Add it to bean, egg, and veggie dishes. If you're a meat-lover, try it with lamb. It blends well with bay seasoning and parsley.

Parsley
Health benefits: It contains vitamins K, C, and A, and hearty-healthy folate.
How to use it: This versatile spice is great in pasta dishes, sprinkled on fish and chicken, or added to potatoes.

WEDNESDAY   JANUARY   7

Cilantro
Health benefits: It's a good source of fiber, iron, and disease-fighting phytonutrients.
How to use it: From the same plant as coriander seeds, cilantro has a slightly citrusy taste. It's best in salsa, guacamole, and combined with lemon and lime for marinades.

Coriander seeds
Health benefits: It may help control blood sugar, cholesterol, and free radical production.
How to use it: Coming from the same plant as cilantro, these seeds are great added to soups, fish, and smoked meats, like turkey. It blends well with cumin.

Rosemary

Health benefits: Contains fiber, iron, and calcium. It may also increase circulation and improve digestion.
How to use it: Its woodsy flavor works well with a variety of roasted meats (like chicken, pork, and salmon) or mixed into sauces for a more subtle taste. It also blends with tomatoes, spinach, and mushrooms.

Sage
Health benefits: Contains acids that function as antioxidants. And the term "wise sage" may have some truth—research suggests it may be a memory enhancer.
How to use it: With a slightly peppery flavor, sage is great with sweet fruits and veggies, like apples and squash, but it also adds a punch to sausage and a variety of cheeses. And don't worry about overcooking—this powerful spice's flavor holds up well when cooked for long periods of time.

Turmeric
Health benefits: Good source of manganese, iron, and vitamin B6. It may also provide relief for arthritis.
How to use it: This colorful spice is most commonly used in curries, but it adds flavor to stir-fried veggies or rice.
 

TUESDAY JANUARY 6


CAROLYN'S OVEN BEEF STEW
2 TBP FLOUR
1-2 TSP SALT
DASH BLACK PEPPER
1 1/2 LB BEEF CUT INTO BITE SIZE PIECES
2 TBP FAT
1 CUP WATER
1 CAN CONDENSED TOMATO SOUP
1/2 CUP CHOPPED ONION
1/2 TO 1 TSP DRY BASIL
4 MEDIUM POTATOES CUBED
4 MEDIUM CARROTS CUT INTO 1 INCH PIECES
1 MEDIUM ONION QUARTERED
ADDITIONAL 1 CUP WATER IF NEEDED
COMBINE FLOUR, SALT, AND PEPPER AND COAT MEAT
BROWN IN HOT FAT
PLACE MEAT IN BAKING DISH  2 1/2 QUART
ADD WATER TO DEGLAZE PAN
ADD BACK TO MEAT
ADD SOUP, CHOPPED ONION, AND BASIL
COVER AND BAKE 375 FOR 1 HOUR
ADD REMAINING VEGETABLES
STIR WELL
ADD ADDITIONAL WATER IF NECESSARY
COOK AN ADDITIONAL HOUR AT 375 UNTIL VEGGIES ARE DONE
READY TO SERVE

Basil
Health benefits: Anti-inflammatory and antibacterial characteristics. It's also a rich source of magnesium.
How to use it: This popular Italian seasoning is great in pesto, on white meats, combined with fruit (such as raspberries and strawberries), or added in stir-fries. Just remember to add it at the end—cooking it ruins the flavor.

Cayenne pepper
Health benefits: May work as a natural pain reliever, contains vitamin A, and may reduce cholesterol.
How to use it: Sparingly. Its hot and spicy flavor is great in vinegar-based sauces, can be combined with lemons in marinades, and works well with all types of meat.

Dill
Health benefits: Contains iron and calcium. Its oils may help neutralize carcinogens.
How to use it: This aromatic herb is best with salmon, added in borscht or other stews, on a variety of vegetables (especially carrots and cucumbers), and even mixed with yogurt

Cilantro
Health benefits: It's a good source of fiber, iron, and disease-fighting phytonutrients.
How to use it: From the same plant as coriander seeds, cilantro has a slightly citrusy taste. It's best in salsa, guacamole, and combined with lemon and lime for marinades.

Coriander seeds
Health benefits: It may help control blood sugar, cholesterol, and free radical production.
How to use it: Coming from the same plant as cilantro, these seeds are great added to soups, fish, and smoked meats, like turkey. It blends well with cumin.

Rosemary

Health benefits: Contains fiber, iron, and calcium. It may also increase circulation and improve digestion.
How to use it: Its woodsy flavor works well with a variety of roasted meats (like chicken, pork, and salmon) or mixed into sauces for a more subtle taste. It also blends with tomatoes, spinach, and mushrooms.

Sage
Health benefits: Contains acids that function as antioxidants. And the term "wise sage" may have some truth—research suggests it may be a memory enhancer.
How to use it: With a slightly peppery flavor, sage is great with sweet fruits and veggies, like apples and squash, but it also adds a punch to sausage and a variety of cheeses. And don't worry about overcooking—this powerful spice's flavor holds up well when cooked for long periods of time.

Thyme
Health benefits: Two teaspoons contain more than half your dietary reference intake (DRI) of vitamin K, and it protects cell membranes.
How to use it: Add it to bean, egg, and veggie dishes. If you're a meat-lover, try it with lamb. It blends well with bay seasoning and parsley.

Turmeric
Health benefits: Good source of manganese, iron, and vitamin B6. It may also provide relief for arthritis.
How to use it: This colorful spice is most commonly used in curries, but it adds flavor to stir-fried veggies or rice.

Parsley
Health benefits: It contains vitamins K, C, and A, and hearty-healthy folate.
How to use it: This versatile spice is great in pasta dishes, sprinkled on fish and chicken, or added to potatoes.

 

MONDAY JANUARY 5


MONDAY    JANUARY  5

SLOW COOKER VEGETABLE BEEF STEW
No-Stick Cooking Spray
2 cups baby carrots
1 pound small red-skinned potatoes, unpeeled, quartered
1 can (14.5 oz each) Diced Tomatoes, drained
1-1/2 pounds thick cut boneless pork chops, cut into 24 pieces
1 can (24 oz each)  Garlic & Herb Pasta Sauce
1 tablespoon  sugar
1 can (14.5 oz each) cut green beans, drained
Spray inside of 4-quart slow cooker with cooking spray. Add carrots, potatoes, drained tomatoes, meat, pasta sauce and sugar to slow cooker.Cover; cook on LOW 8 hours or until pork is tender. Stir in green beans just before serving

WEDMESDAU DECE,BER 31


ALICES APPETIZERS
SLICE OF THIN HAM
SPREAD MAYO ON THE HAM
PLACE A PICKLE IN THE CENTER
ROLL UP THE HAM SLICE
CUT INTO SMALL PINWHEELS FOR APPETIZERS

BACON AND DATE APPETIZERS
1 (8 ounce) package pitted dates
4 ounces almonds
1 pound sliced bacon
Preheat the broiler.
Slit dates. Place one almond inside each date. Wrap dates with bacon, using toothpicks to hold them together.
Broil 10 minutes, or until bacon is evenly brown and crisp.

KING CRAB APPETIZERS
2 (12 ounce) packages refrigerated biscuit dough
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crab meat, drained
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
1/2 cup shredded Cheddar cheese
2 tablespoons thinly sliced green onion
1 teaspoon Worcestershire sauce
1 pinch paprika
Preheat oven to 375  Lightly grease 12 tartlet pans.
Divide rolls in half and press into the prepared tartlet pans. Set aside.
In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika.
Bake at 375   for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.

SPINACH DIP
1 cup mayonnaise
1 (16 ounce) container sour cream
1 (1.8 ounce) package dry leek soup mix
1 (4 ounce) can water chestnuts, drained and chopped
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
1 (1 pound) loaf round sourdough bread
In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.

SAUSAGE CHEESE BALL
2 POUNDS PORK SAUSAGE
1 1/2 CUPS BUTTERMILK BAKING MIX
16 OUNCES SHREDDED CHEDDAR CHEESE
1/2 CUP DICED ONION
1/2 CUP CHOPPED CELERY
1/2 TEASPOON GARLIC POWDER
PREHEAT OVEN TO 375 DEGREES F (190 DEGREES C).
COMBINE THE SAUSAGE, BAKING MIX, CHEDDAR CHEESE, ONION, CELERY AND GARLIC POWDER. MIX WELL AND FORM INTO 1 INCH BALLS.
 PLACE ON UNGREASED COOKIE SHEET 1/2 INCH APART. BAKE FOR 15 MINUTES OR UNTIL GOLDEN BROWN.

POT STICKERS
1/2 pound ground pork or beef
1/2 medium head cabbage, finely chopped
1 green onion, finely chopped
1/2 tsp ginger
2 water chestnuts, drained and finely chopped
1 teaspoon salt
1/2 teaspoon white sugar
1 teaspoon sesame oil
1 (14 ounce) package wonton wrappers
5 tablespoons vegetable oil
3/4 cup water
1 tablespoon chili oil
1 tablespoon soy sauce
1 teaspoon rice vinegar
Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.

BLUE CHEESE AND PEAR TARTS
4 ounces blue cheese, crumbled
1 ripe pear - peeled, cored, and chopped
2 tablespoons light cream
ground black pepper to taste
1 (2.1 ounce) package mini phyllo tart shells
Pre-bake phyllo shells according to package directions. Set aside to cool.
Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.
Bake at 350  for 15 minutes. Serve warm

TUESDAY DECEMBER 30


EJ SEAS FUDGE
4 CUPS SUGAR
1 CAN CONDENSED MILK
1/2 LB OLEO OR MARGARINE
1/2 BAG LARGE MARSHMALLOSW
1 LARGE BAG CHOCOLATE CHIPS
COMBINE MILK SUGAR, AND OLEO
BRING TO A HARD BOIL STAGE
ADD MARSHMALLOWS AND CHOCOLATE
MIX WELL
POUR INTO A BUTTERED DISH

HERSHEY COCOA FUDGE
2/3 CUP COCOA
3 CUPS SUGAR
1 1/2 CUPS MILK
1/4 CUP BUTTER OR MARGARINE
COMBINE COCOA, SUGAR , AND MILK AND BRING TO BOIL  (234 DEGREES)
ADD BUTTER AND 1 TSP VANILLA
POUR INTO A BUTTERED DISH
 

MONDAY DECEMBER 29


BEVS RANCH GOAT CHEESE BALL PRESENT

2 4 OZ PKG GOAT CHEESE

8 OZ CREAM CHEESE

1/4 CUP SOUR CREAM

1 TSP DRY DILL OR FRESH

1/2 TSP DRY CHIVES

HANDFULL OF FRESH PARSLEY CHOPPED

SALT AND PEPPER

ROASTED RED PEPPERS OR FRESH CHIVES FOR GARNISH

BLEND TOGETHER CHEESE, CREAM CHEESE, AND SOUR CREAM

SEASON WITH DILL, CHIVES, PARSHLEY, SALT, AND PEPPER

LINE A CONTAINER WITH PLASTIC WRAP

PLACE CHEESE INTO DISH

REFRIGERATOR UNTIL FIRM

REMOVE AND PLACE ON PLATE

TOP WITH RED PEPPERS OR CHIVES

SERVE WITH CRACKERS OR BRUSCHETTA

MONDAY DECEMBER 22


LEMON KRINKLES                VIRGINIA
LEMON CAKE MIX
8 OZ  COOL WHIP
COMBINE AND MAKE INTO BALLS
ROLL IN POWDER SUGAR
BAKE 10 MINUTES AT 350

PEANUT BUTTER CHOCOLATE BROWNIE
1 STICK BUTTER
1 CUP PEANUT BUTTER
COMBINE AND MELT TOGETHER
ADD 1 CUP WHITE SUGAR
1 CUP BROWN SUGAR
BEAT IN 4 EGGS
2 TSP VANILLA
STIR IN 1 CUP FLOUR
1 TSP SALT
1 TSP BAKING POWDER
MIX WELL
POUR IN A GREASED COOKIE SHEET
SPRINKLE 1 CUP CHOCOLATE CHIPS ON TOP
BAKE 350 FOR 15 MINUTES

YULE LOG
3/4 cup  flour
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 cup  sugar
1/3 cup water
2 teaspoons vanilla  divided
Grated peel of 1 orange
2 cups confectioners' sugar, plus more for sprinkling
1/3 cup unsweetened cocoa
1/4 cup (1/2 stick) butter, softened
1/4 cup milk
Preheat oven to 375 degrees F. Line a 10- x 15-inch rimmed rimmed baking sheet with aluminum foil and coat with cooking spray. In a small bowl, combine flour, baking powder, and salt; mix well and set aside.
 In a large bowl, beat eggs until frothy. Gradually beat in granulated sugar, water, 1 teaspoon vanilla, and orange peel until well blended. Gradually beat in  flour mixture just until smooth.
 Pour into rimmed baking sheet and bake 10 to 12 minutes, or until a wooden toothpick inserted in center comes out clean.
 Sprinkle a clean kitchen towel with confectioners' sugar and invert cake onto towel; carefully peel off aluminum foil. While hot, roll cake and towel up jelly-roll style from narrow end and cool on a wire rack. When cooled, unroll cake, removing towel.
 In a medium bowl, beat confectioners' sugar, cocoa, butter, milk, and remaining 1 teaspoon vanilla until creamy. Reserve 1/2 cup of frosting and spread remainder over cake. Roll cake up again. Spread reserved 1/2 cup frosting over outside of cake. Lightly score entire length of log with tines of a fork to look like bark.

FRUITCAKE COOKIES
1 pound candied mixed fruit, diced
2 cups chopped pecans
2 cups  flour, divided
1/4 cup (1/2-stick) butter, softened
1 cup packed light brown sugar
2 eggs
1/4 cup milk
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Preheat oven to 325  Coat rimmed baking sheets with cooking spray.
 In a bowl, combine candied fruit, pecans, and 1/2 cup flour; toss until fruit and pecans are evenly coated, then set aside.
 In another bowl, cream butter and brown sugar until fluffy. Beat in eggs and milk. Add remaining 1-1/2 cups flour,  baking powder, cinnamon, and nutmeg, and beat until well blended.
 Stir in fruit mixture; mix well and drop by rounded teaspoonfuls 1 inch apart onto rimmed baking sheets. Bake 15 to 18 minutes, or until golden. Remove to a wire rack to cool completely.
Candied mixed fruit can include a combination of pineapple, red and green cherries, and citron. If you prefer, use just one particular favorite.

CHOCOLATE EGGNOG PIE
1 (4-serving size) package instant chocolate pudding and pie filling
1 1/3 cups prepared eggnog
1 (8-ounce) container frozen whipped topping, thawed
1 cup (6 ounces) semisweet chocolate chips, finely chopped, divided
1 (9-inch) chocolate graham cracker pie crust
Non-Dairy Coffee Creamer
www.coffee-mate.com/2go
In a medium-sized bowl, whisk together pudding mix and eggnog 1 to 2 minutes, or until  mixture is well blended.
 Fold in whipped topping. Add 3/4 cup of chocolate chips, stirring until well blended. Spoon filling into pie crust and top with remaining chocolate chips. Cover and chill 2 hours, or until  filling is firm.

GUMDROP COOKIES
1 (18.5-ounce) package yellow cake mix
campaignIcon Cheesy Recipes
1/3 cup vegetable oil
2 eggs
1 cup coarsely chopped gumdrops
 Preheat oven to 350 degrees F. Coat cookie sheets with cooking spray.
 In a large bowl, combine cake mix, oil, and eggs; beat with an electric beater 1 to 2 minutes, until well blended. With a spoon, stir in the chopped gumdrops and drop by teaspoonfuls 2 inches apart onto cookies sheets.
 Bake 12 to 14 minutes, or until cookies are firm. Remove cookies to a wire rack to cool completely.
Tip
For even more colorful cookies, add additional chopped gumdrops to the tops of the cookies before baking.
Love this easy cookie  recipe? Be sure to check out the rest of the holiday cookies we've featured in our 2014 Christmas


CRANBERRY FUDGE
    2 cups (12 ounces) semisweet chocolate chips
     1/4 cup corn syrup
     1/2 cup powdered sugar
     1/4 cup evaporated milk
     1 teaspoon vanilla
     1 package (5 ounces) dried cranberries
     1/3 cup chopped walnuts
Line a 9-in. square pan with foil. Coat the foil with cooking spray; set aside.
In a heavy saucepan, combine chocolate chips and corn syrup. Cook and stir over low heat until smooth. Remove from the heat. Stir in the confectioners' sugar, milk and vanilla. Beat with a wooden spoon until thickened and glossy, about 5 minutes. Stir in cranberries and walnuts. Spread into prepared pan; refrigerate until firm.
Using foil, lift fudge out of pan; discard foil. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 1-1/3 pounds (81 pieces).



 

THURSDAY DECEMBER 18


OLD FASHIONED CREAM CANDY            VI
1 1/2 CUPS SUGAR
1/2 CUP WHITE SYRUP
1 CUP CREAM
COMBINE ALL
COOK TO A SOFT BALL STAGE (234)
BEAT UNTIL YOU CAN POUR ONTO A LIGHTLY BUTTERED PLATTER

COCONUT SWIRLS                    KENNY FISH
2 TBP BUTTER
3 TBP WATER
1 TSP VANILLA
2 CUPS POWDERED SUGAR
1/3 CUP DRY INSTANT MILK
3 CUPS COCONUT
6 OZ CHOCOLATE CHIPS
ALMONDS (OPTIONAL)
MELT BUTTER IN SAUCE PAN
REMOVE FROM HEAT AND ADD WATER AND VANILLA
COMBINE POWDERED SUGAR AND MILK
ADD TO BUTTER MIXTURE 1/2 CUP AT A TIME
MIX WELL WHILE ADDING
STIR IN COCONUT
ROLL INTO BALLS AND PLACE ON WAX PAPER
PLACE ALMONDS ON TOP (OPTIONAL)
ALLOW TO COOL
MELT CHOCOLATE
DIP COCONUT BALLS IN CHOCOLATE
PLACE ON WAX PAPER

COCONUT BON BON                    SUE
2 1/2 CUPS FLAKED COCONUT
3/4 CUP WHITE SYRUP
HEAT SYRUP TO VERY HOT, BUT DO NOT BOIL
POUR OVER COCONUT AND MIX WELL
REFRIGERATE
SHAPE INTO BALLS
DIP IN FAVORITE COATING.
COATING:
FONDANT:
1 tablespoon unflavored gelatin
 1/4 cup cold water
 1 teaspoon almond extract 1/2 cup light corn syrup
 1 tablespoon glycerin (some recipes say it's optional, believe me, it's a must) 2 lbs confectioners' sugar
 1/2 teaspoon vegetable shortening
Sprinkle the gelatin over cold water in a small bowl; Let it rest for two minutes to soften.
Place the bowl in a microwave for 30 seconds on High, until the gelatin dissolves (*I suggest doing this in 10 second increments as the first time I did this it boiled over in the microwave).
Add the flavoring.
Add the corn syrup and the glycerin and stir until the mixture is smooth and clear (if the mixture is not turning smooth and clear, microwave it for an additional 15 to 20 seconds on high and stir again)
Sift 1 1/2 pounds of the sugar into a large bowl (*I did not sift and it was not lumpy!).
Make a hole in the sugar and pour the liquid mixture to it.
Stir with a wooden spoon until the mixture becomes sticky.
Sift some of the remaining 1/2 pound of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take.
Knead the fondant, adding a little more sugar if necessary, to form a smooth, pliable mass.
Rub the vegetable shortening on your thumbs and knead it into the fondant.
Wrap the fondant in plastic wrap and place it in a tightly sealed container to prevent it from drying out.
If the icing dries out and harden it can often be revived by popping it into a microwave oven for a few seconds and then kneading it back to life.

SUE'S FRUIT CAKE
2 CUPS BROWN SUGAR
1 TSP CINNAMON
3 CUPS FLOUR
4 TBP BUTTER
1 EGG
1 TSP SODA
2 TSP BAKING POWDER
1/2 CUP APPLE UNSWEETENED APPLESAUCE
1/4 TSP CLOVES
1 TSP SALT
2 CUPS WATER
1 LB RAISONS
2 1/2 CUPS ORANGE SLICES DICED SMALL
2 CUPS ENGLISH WALNUTS CHOPPED
BOIL BROWN SUGAR, WATER, BUTTER, AND RAISONS TOGETHER FOR 5 MINUTES
ALLOW TO COOL
ADD REMAINING INGREDIENTS AND MIX WELL WITH A SPOON ONLY
POUR INTO SMALL BAKING PANS AND BAKE 350 FOR 5-7 MINUTES
OR LOAF PAN BAKE 350 FOR 45-50 MINUTES

PEANUT BUTTER FUDGE            EVEYLYN
2 CUPS SUGAR
1/2 STICK BUTTER
2/3 CUP EVAPORATED MILK
1 PINT MARSHMALLOW CREME
1 CUP CHUNKY STYLE OR SMOOTH  PEANUT BUTTER
1 TSP VANILLA
COMBINE SUGAR, MILK, AND BUTTER AND COOK TILL SOFT BALL STAGE (234)
REMOVE FROM HEAT AND ADD MARSHMALLOW CREME, PEANUT BUTTER, AND VANILLA
MIX WELL
POUR INTO BUTTERED 9X9 PAN

MAPLE CRUNCH POPCORN
Ingredients
10 cups popped popcorn
1-1/2 cups pecan halves, toasted
1-1/3 cups sugar
1 cup butter, cubed
1/4 cup maple syrup
1/4 cup corn syrup
1/2 teaspoon salt
1 teaspoon maple flavoring
Directions
Place popcorn and pecans in a large bowl; set aside. In a large heavy saucepan, combine the sugar, butter, maple syrup, corn syrup and salt. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in maple flavoring. Quickly pour over popcorn mixture and mix well.
Transfer to baking sheets lined with waxed paper to cool. Break into clusters. Store in airtight containers.

. CASHEW CRUNCH                    FAYE ADAMS OF GRANT CITY
 1 1/2 CUPS CASHEWS
1 CUP SUGAR
1 CUP BUTTER
COMBINE INGREDIENTS AND COOL UNTIL GOLDEN BROWN STIRRING CONSTANTLY.
POUR ON A GREASED COOKIE SHEET
BREAK INTO PIECES WHEN SOLID

CHOCOLATE FUDGE
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract
ine an 8x8 inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

OLD FASHIONED PEAUNT BRITTLE
1 cup white sugar
1/2 cup corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda
Grease a large cookie sheet. Set aside.
    In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
    Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

 

WEDNESDAY DECEMBER 17


ALICE'S PEANUT BUTTER FUDGE
1 CUP BROWN SUGAR
1 CUP WHITE SUGAR
1/2 CUP MILK
1/2 CUP WHITE OR DARK SYRUP
1/2 CUP PEANUT BUTTER
2 TBP BUTTER
1 TSP VANILLA
IN A HEAVY SAUCEPAN
COMBINE SUGARS, MILK, AND SYRUP
BRING TO HARD BALL STAGE
REMOVE FROM HEAT
ADD PEANUT BUTTER, BUTTER, AND VANILLA
BEAT TILL IT LOSES ITS GLOSS
POUR INTO A BUTTERED 8X8 OR 9X9 PAN.


CHERRY MASH CANDY                    KENNY FISH
12 OZ CHOCOLATE CHIPS
3/4 CUP PEANUT BUTTER
1 1/2 CUPS SALTED PEANUTS FINELY CHOPPED
2 CUPS SUGAR
2/3 CUP EVAPORATED MILK
1/4 TSP SALT
12 REGULAR SIZE MARSHMALLOWS
1/2 CUP BUTTER
6 OZ PKG CHERRY CHIPS
1 TSP ALMOND FLAVORING
1 TSP VANILLA
2/3 CUP MARACHINO CHERRIES DRAINED AND CHOPPED WELL
MELT CHOCOLATE WITH PEANUT BUTTER
ADD CHOPPED NUTS
PUT 1/2 OF MIXTURE IN BOTTOM OF A BUTTERED 9X13 PAN
REFRIGERATE
COMBINE SUGAR, MILK, SALT, BUTTER, AND MARSHMALLOWS
BRING TO BOIL AND BOIL FOR 5 MINUTES STIRRING CONSTANTLY OR TILL SOFT BALL STAGE (234)
REMOVE FROM HEAT AND ADD CHERRY CHIPS, ALMOND FLAVORING, AND VANILLA
MIX WELL AND ALLOW TO COOL
STIR IN CHERRIES. PUT CHERRY LAYER OVER FIRST CHOCOLATE LAYER
REFRIGERATE
TOP OFF WITH SECOND HALF OF CHOCOLATE LAYER

SUGAR FREE CHOCOLATE FUDGE
SUGAR - FREE FUDGE    
1/4 cup diet butter
2 oz. unsweetened chocolate
24 pkgs. sweetener
1 tsp. vanilla
1 (8 oz.) pkg. reduced calorie cream cheese, softened
1/3 c. nuts, chopped
Melt butter over low heat, add chocolate and stir just until melted. Remove from heat and stir in sweetener and vanilla. Combine chocolate mixture with cream cheese and beat until smooth. Stir in the nuts and spread mixture in a lightly greased 8 inch square pan. Refrigerate until firm. Cut into 1 inch squares. Store in refrigerator. Makes 64 squares.

SUGAR FREE PEANUT BUTTER FUDGE
1/2 CUP PEANUT BUTTER
1 CUP BUTTER
1/2 CUP COCOA POWDER
2/3 CUP AGAVE NECTAR
3 TSP VANILLA
1/4 TSP STEVIA
COMBINE ALL INGREDIENTS AND MIX WELL
POUR BATTER INTO A 8X8 BUTTERED BAKING DISH
COVER WITH PLASTIC AND REFRIGERATE UNTIL IT SETS UP
CUT INTO SQUARES

SUGAR FREE PEANUT BUTTER FUDGE
1 cup unsalted butter
    1 cup peanut butter
    4 ounces cream cheese
    2 cups Splenda granular, sugar substitute
    4 tablespoons vanilla protein powder (4 scoops)
1Melt the butter and peanut butter in the microwave on high for 2 minutes. Stir. Microwave for another 1 minute
    2Remove and stir in the cream cheese until completely dissolved.
    3Stir in the Splenda and then stir in the Protein Powder.
    4Grease a 8 x 8 glass casserole.
    5Pour in the dish. Put in the refrigerator until cool.

VELVEETA FUDGE    
4 lbs. powdered sugar
1 c. cocoa OR peanut butter
1 lb. Velveeta cheese
1 lb. butter
1 tbsp. vanilla
1 c. nuts (optional)
Sift sugar and cocoa. (If peanut butter add too.) Melt cheese and butter together. Combine with sugar mixture. Add vanilla (nuts added optionally). Spoon into 9 x 13 inch pan.
ALLOW TO COOL OR REFRIGERATE UNTIL FIRM
 

TUESDAY DECEMBER 16


SUGAR PLUMS
2 eggs
1-1/4 cups sugar, divided
1 cup chopped almonds
1 cup flaked coconut
1 cup chopped dates
1 teaspoon vanilla
1/4 teaspoon almond extract
In a large bowl, beat eggs for 1 minute. Gradually add 1 cup sugar; beat 1 minute longer or until thickened. Stir in the almonds, coconut, dates and extracts. Transfer to an ungreased 11-in x 7-in. baking dish.
    Bake at 350° for 20-25 minutes or until browned and a thermometer reads 160°. Remove from the oven; stir. Let stand for 6-8 minutes or until cool enough to handle. Roll into 1-in. balls; roll in remaining sugar. Cool completely on waxed paper. Store in an airtight container. Yield: 3 dozen

CHOCOLATE COATED PRETZELS
1 to 1-1/4 pounds white and/or milk chocolate candy coating, coarsely chopped
 package (8 ounces) miniature pretzels
 Nonpariels, colored jimmies and colored sugar, optional
In a microwave, melt half of candy coating at a time; stir until smooth. Dip pretzels in candy coating; allow excess to drip off. Place on waxed paper; let stand until almost set. Garnish as desired; let stand until set.

EJ PEANUT BUTTER FUDGE
2 CUPS SUGAR
2 TBP CORN SYRUP
3/4 CUP MILK OR CREAM
COOK TO SOFT BALL STAGE
ADD 4 TBP PEANUT BUTTER
POUR INTO A BUTTERED PAN
ALLOW TO SET UP

CHEESE DIP                            EJ
2 LB VELVEETA
2 CANS ROTEL
1 LB HAMBURGER COOKED AND DRAINED
GARLIC POWDER,
SMALL CAN MUSHROOMS DRAINED
ADD MILK IF NEEDED
MELT CHEESE
ADD ROTEL AND HAMBURGER
SEASON WITH THE GARLIC POWDER AND SALT AND PEPPER
ADD MUSHROOMS
DO ALL THIS IN A CROCK POT

STRAWBERRY BREADSTICK  ROLLS
 2 cups sliced fresh strawberries
 5 teaspoons sugar, divided
 1 tube (11 ounces) refrigerated breadsticks
 2 tablespoons butter, melted
 2 tablespoons brown sugar
 2 tablespoons maple syrup
 In a small bowl, combine the strawberries and 2 teaspoons sugar; set aside. On a lightly floured surface, unroll breadstick dough (do not separate). Seal perforations; brush dough with butter. Combine brown sugar and remaining sugar; sprinkle over dough. Reroll, starting with a short end. Cut along seam lines.
Place rolls cut side down on a greased baking sheet. Bake at 375° for 11-13 minutes or until golden brown. Brush with syrup. Serve with reserved strawberry mixture.

WHITE CHOCOLATE PARTY MIX
5 cups Cheerios
5 cups Corn Chex
2 cups salted peanuts
1 pound chocolate M&M's
1 package (10 ounces) mini pretzels
2 packages (12 ounces each) white baking chips
3 tablespoons canola oil
Directions
In a large bowl, combine the first five ingredients; set aside. In a microwave-safe bowl, heat chips and oil at 70% power for 1 minute, stirring once. Microwave on high for 5 seconds; stir until smooth.
Pour over cereal mixture and mix well. Spread onto three waxed paper-lined baking sheets. Cool; break apart. Store in an airtight container. Yield: 5 quarts.

CAROLYNS CHOCOLATE ORANGE CHEESE CAKE LAYER CAKE        FOOD AND FAMILY
1  2 LAYER CHOCOLATE CAKE MIX
1 3.9 OZ PKG CHOCOLATE INSTANT PUDDING
3 1/2   8 OZ  PKG CREAM CHEESE   28 OZ TOTAL SOFTENED AND DIVIDED
3/4 CUP SUGAR
2 TSP VANILLA
3/4 CUP SOUR CREAM
3 EGGS
2 TSP FINELY CHOPPED ORANGE PEEL
1/4 CUP ORANGE MARMALADE
7 OZ JAR MARSHMALLOW CREME
8 OZ  WHIPPED TOPPING THAWED
1/2 OZ SEMI SWEET CHOCOLATE COURSELY GRATED
LINE TWO  9 INCH ROUND CAKE PAN WITH ALUMINUM FOIL WITH HANDLES
SPRAY THE FOIL
PREPARE CAKE MIX BY INSTRUCTIONS
ADD DRY PUDDING MIX AND BEAT FOR TWO MINUTES
POUR INTO THE TWO ROUND CAKE PANS
BAKE 325 FOR 25 MINUTES AND CHECK CENTER
REMOVE CAKE FROM OVEN AND LEAVE IN PAN
FLATTEN THE TOP WITH BACK OF A SPATULA TO MAKE LEVEL
COMBINE 3 PKG CREAM CHEESE WITH SUGAR AND 1 TSP VANILLA
MIX WELL
ADD SOUR CREAM AND EGGS AND MIX WELL
STIR IN ORANGE PEEL
POUR CREAM CHEESE EVENLY OVER EACH CAKE PAN
BAKE ANOTHER 25 MINTUES AT 325 UNTIL CENTER IS SET
ALLOW TO COOL AND RUN KNIFE AROUND OUTSIDE EDGES
REFRIGERATE FOR 4 HOURS.
USE FOIL HANDLES TO REMOVE CAKE FROM PAN
PLACE 1 CAKE LAYER ON SERVING PLATE
TOP THE HEATED ORANGE MARMALAD
TOP WITH REMAINING CAKE LAYER
COMBINE 1/2 PKG. CREAM CHEESE, 1 TSP VANILLA, AND THE MARSHMALLOW CREME
FOLD IN COOL WHIP AND MIX WELL
FROST WITH THE MIXTURE TOP AND SIDES
SPRINKLE WITH THE GRATED CHOCOLATE

 

MONDAY DECEMBER 15


RICE KRISPIE TREATS
3 tablespoons butter
4 cups Miniature Marshmallows
Food colori
6 cups Kellogg's® Rice Krispies® cereal
OR
6 cups Kellogg's® Cocoa Krispies® cereal
 Flaked coconut
Multi-colored sprinkles
Semi-sweet chocolate morsels, melted
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring, if desired.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using 1/2-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into ball. Cool. Insert wooden stick, if desired. Decorate with coconut, multi-colored sprinkles and/or melted chocolate, if desired. Let stand until firm. Best if served the same day.
MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

NORMAS FRUIT CAKE
3 CUPS WHOLE RED AND GREEN COLORED CANDY CHERRIES
3 CUPS DICED CANDIED PINEAPPLE
1 LB.WALNUTS
10 OZ PKG GOLDEN RAISENS
1 CUP SHORTENING
1 CUP SUGAR
5 EGGS
4 TBP VANILLA
3 CUPS FLOUR
3 TSP BAKING POWDER
1 TSP SALT
COMBINE CHERRIES, WALNUTS, PINEAPPLE, AND RAISONS MIX WELL AND SET ASIDE
IN ANOTHER BOWL CREAM THE SHORTENING AND SUGAR TILL FLUFFY
BEAT IN EGGS AND VANILLA
COMBINE DRY INGREDIENTS
COMBINE WITH THE SHORTENING MIXTURE
MIX WELL AND POUR OVER FRUIT MIXTURE.
STIR TILL WELL COATED
POUR INTO A GREASED AND FLOURED 10 INCH TUBE PAN
BAKE 2 HOURS AT 300 AND GIVE TOOTHPICK TEST
COOL AND REMOVE FROM PAN
WRAP TIGHTLY AND STORE IN COOL PLACE

LURAS FRUITCAKE
2 CUPS CANDIED CHERRIES
2 CUPS CANDIED PINEAPPLE
1 CUP RAISONS
1/2 CUP DATES
1 CUP CHOPPED NUTS OF CHOICE
COMBINE ALL AND MIX WELL
IN ANOTHER BOWL:
PREPARE A BOXED YELLOW CAKE MIX BY BOX INSTRUCTIONS
ADD ALSO :
1 TSP CINNAMON
1/4 TSP ALL SPICE
1/4 TSP GINGER
1/2 TSP NUTMEG
1 TSP VANILLA
COMBINE AND MIX WELL
ADD TO FRUIT MIXTURE
POUR INTO (2)  9 OR 10 INCH GREASED AND FLOURED CAKE PANS
BAKE 350 FOR 50 MINUTES
DIP SOME CHEESECLOTH IN RUM
WRAP AROUND CAKE TO PRESERVE IT

APPLESAUCE AND SPICE BREAD
2 cups  flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon  cinnamon, divided
1/4 teaspoon  nutmeg
1/4 teaspoon allspice
1 cup sugar
1/2 cup vegetable oil
1 1/4 cups applesauce
2 eggs
3 tablespoons milk
1/2 cup coarsely chopped pecans
1/4 cup chopped pecans
1/4 cup packed brown sugar
 Preheat oven to 350 . Sift together flour, baking soda, baking powder, salt, 1/2 teaspoon cinnamon, the nutmeg, and allspice.
 In a large bowl, combine sugar, oil, applesauce, eggs, and milk. Stir dry ingredients into applesauce mixture; stir in 1/2 cup coarsely chopped pecans. Pour batter into a greased 9 x 5-inch loaf pan.
 In a small bowl, mix 1/4 cup chopped pecans, the brown sugar, and remaining 1/2 teaspoon cinnamon to make a topping; sprinkle evenly over batter.
 Bake 1 to 1-1/4 hours, or until toothpick inserted into center comes out clean. Cool in pan.

CHOCOLATE CRANBERRY BREAD
2 1/2 cups  flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 cup vegetable shortening
3 eggs
1 cup cranberry juice cocktail
1/4 cup chocolate flavor syrup
1 cup dried cranberries
1/2 cup (3 ounces) semisweet chocolate chips
1/2 cup chopped walnuts
Preheat oven to 350  Coat two 8- x 4-inch loaf pans with cooking spray (see Note).
 In a large bowl, combine flour, sugar, and baking powder. With an electric beater, beat in shortening until smooth. Stir in eggs, cranberry juice, and chocolate syrup until thoroughly combined. Fold in cranberries, chocolate chips, and walnuts. Pour batter into prepared pans.
 Bake 50 to 55 minutes, or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan then cool completely on a wire rack.

OLD FASHIONED DATE LOAF                EJ
2 CUPS SUGAR
1 CUP MILK
1 TBP BUTTER
1 CUP CHOPPED FRESH DATES
1 TSP VANILLA
1/2 CUP FINELY CHOPPED NUTS
1 1/2 CUP COURSELY CHOPPED NUTS
COMBINE SUGAR, MILK, AND BUTTER IN A HEAVY 2 QUART PAN ON LOW HEAT
STIR TILL SUGAR IS DISSOLVE AND BOILING MODERATELY
COVER AND COOK FOR 3 MINUTES
REMOVE COVER
USING A BUTTER KNIFE RUN TAKE CRYSTAL OFF SIDE OF PAN
COOK TO A SOFT BALL STAGE (234)
ADD DATES AND MIX WELL
COOK TO SOFTBALL STAGE
REMOE FROM HEAT AND ADD VANILLA (DO NOT STIR)
ALLOW TO COOL
BEAT WELL TILL THICK
FOLD IN NUTS
WET A T-TOWEL
POUR CANDY MIXTURE ON T-TOWEL
ROLL UP  AND ALLOW TO SET
CUT INTO PORTIONS
 

THURSDAY DECEMBER 11


CHRISTMAS BREAD
1 package (1/4 ounce) active dry yeast
 3/4 cup warm water
 3/4 cup evaporated milk
 1/3 cup sugar
 1/3 cup shortening
 1/2 teaspoon salt
2 eggs
  4-1/2  cups flour, divided
 1 cup chopped mixed candied fruit
 1 cup powdered sugar
 1/4 teaspoon vanilla
 1 to 2 tablespoons milk
 Additional candied fruit, optional
 In a large bowl, dissolve yeast in water. Add the evaporated milk, sugar, shortening, salt, eggs and 2 cups of flour; beat until smooth. Stir in mixed candied fruit and enough remaining flour to form a soft dough (do not knead).
Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Punch dough down. Turn onto a floured surface; knead 3-4 minutes. Pat evenly into a greased 10-in. tube pan. Cover and let rise in a warm place until nearly doubled, about 45 minutes.
Bake at 375° for 30-35 minutes or until golden brown. Remove from pan to cool on a wire rack.
Combine the powdered sugar, vanilla and enough milk to reach desired consistency; drizzle over bread. Garnish with additional candied fruit if desired. Yield: 1 loaf.

CHERRY MASH             CAROLYN
1/2 STICK MARGARINE
1/2 TSP VANILLA
1 LB POWDERED SUGAR
1 BOX VANILLA JIFFY FROSTING MIX DRY
3 OZ PKG CHERRY JELLO
8 OZ MARASCHINO CHERRIES DRAINED AND CHOPPED
1/2 CAN SWEETENED CONDENSED MILK
10 OZ UNSALTED PEANUTS CHOPPED FINE
18 OZ CHOCOLATE CHIPS
1/2 OZ PARAFIN OR 1/8 OF A BAR
COMBINE ALL INGREDIENTS EXCEPT CHOCOLATE CHIPS, PARAFIN, AND PEANUTS
MIX WELL
ROLL INTO DESIRED SIZE BALLS
CHILL THOUROUGHLY OR FREEZE
MELT CHOCOLATE CHIPS WITH PARAFIN AND MIX WELL
FOLD IN THE PEANUTS
DIP THE CHERRY BALLS IN CHOCOLATE MIXTURE
CHILL UNTIL SET
CAN REHEAT CHOCOLATE IF IT BEGINS TO HARDEN

CREAM PUFFS
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup  flour
4 eggs
Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
    Preheat oven to 425
    Iin a  heavy pan, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls 3 inches apart onto an ungreased baking sheet.
    Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
    When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
BEV'S BAKING INSTRUCTIONS
450 FOR 15 MINTUES, REDUCE TO 325 FOR ANOTHER 25 MINUTES, AND THEN TURN OFF OVEN AND LEAVE FOR ANOTHER 20 MINUTES.
 

WEDNESDAY DECEMBER 10


SWEET POTATOES BISCUITS
2 1/2 cups pancake and baking mix
1/2 cup milk
 (1/2 stick) butter, softened
2 tablespoons  brown sugar
1 (16-ounce) can yams/sweet potatoes, drained and mashed
TOPPING
(1/2 stick) butter
2 tablespoons  brown sugar
Preheat oven to 450
In a large bowl, combine pancake and baking mix, milk, 1/2 STICK  butter, 2 tablespoons  brown sugar, and yams. Stir until soft dough forms. Knead dough with hands until well mixed. Drop by heaping tablespoonfuls onto a baking sheet.
In a small microwaveable bowl, combine TOPPING ingredients. Microwave 15 to 20 seconds, or until butter is melted. Brush mixture on top of each biscuit.
Bake 10 to 12 minutes, or until golden.

SEASONED OYSTER CRACKERS            CAROLYN
12 OZ PKG K OYSTER CRACKERS
1 PKG BUTTERMILK RANCH DRY DRESSING MIX
1/2 TSP LEMON PEPPER
1/2 TSP DILL WEED
1/4 TSP GARLIC POWDER
1/2 CUP SALAD OIL
COMBINE ALL INGREDIENTS EXCEPT CRACKERS
MIX WELL
PLACE CRACKERS IN A LARGE PLASTIC BAG
POUR OIL MIXTURE IN BAG
SHAKE UNTIL CRACKERS WELL COATED
DO NOT BAKE
STORE IN AIR TIGHT CONTAINER FOR USE

CHERRY MASH CANDY
9X13 PAN BUTTERED
12 OZ CHOCOLATE CHIPS MELTED
ADD 3/4 CUP PEANUT BUTTER
COMBINE AND SPREAD IN BOTTOM OF PAN
REFRIGERATE
COMBINE:
2 CUPS SUGAR
5 OZ CAN EVAPORATED MILK
16 LARGE MARSHMALLOWS
BRING TO BOIL AND BOIL FOR 5 MINUTES
ADD:
10 OZ PKG CHERRY CHIPS
1 TSP VANILLA
MELT AND POUR OVER THE CHOCOLATE IN THE PAN
REFRIGERATE
REPEAT THE CHOCOLATE AND PEANUT BUTTER LAYER OVER THE CHERRY LAYER
REFRIGERATE

MARY'S PEPPERMINT CANDY OR VANILLA FUDGE
2 1/2 CUPS SUGAR
1 STICK BUTTER
5 OZ CAN EVAPORTATED MILK
COMBINE AND BRING TO BOIL
BOIL FOR 5 MINUTES STIRRING CONSTANTLY
REMOVE FROM HEAT
ADD 70Z MARSHMALLOW CREME
8OZ PKG VANILLA ALMOND BARK
1 TSP VANILLA
3/4 CUP NUTS
FOR PEPPERMINT
OMIT THE VANILLA AND THE NUTS
ADD 1/2 CUP CRUSHED PEPPERMINT CANDY
POUR INTO A BUTTERED PAN
ALLOW TO SET UP
CAN ADD FEW DROPS OF RED OR GREEN FOOD COLORING FOR COLOR
 

TUESDAY DECEMBER 9


BUCKET SHOP BEEFBURGER

3 pounds ground beef

1 to 2 large onions, chopped

2 cups water

1 pound brick chili

1 tablespoon salt

1/2 tablespoon black pepper

yellow mustard, to taste

ketchup to taste

2 packages hot dog buns

Cook ground beef and onion in water.Drain and add the remaining ingredients but the hot dog buns.Cook thoroughly.Serve on an open hot dog bun.Could serve on hamburger buns.

PEPPERMINT CANDY BRITTLE

2 lb white chocolate

30 small peppermint candy canes crushed

melt the white chocolate

fold in the peppermint

spread evenly on a cookie sheet

chill until set and break into pieces

 

COCONUT JOYS

1/2 cup butter

2 cups sifted powdered sugar

3 cups flaked coconut

1/3 cup (2-ounces) semisweet chocolate chips

Melt butter in a saucepan over low heat; remove from heat. Stir in powdered sugar and coconut; shape into 3/4-inch balls. Chill until firm.

Place chocolate chips in a small heavy-duty, zip-top plastic bag; seal. Submerge in hot water until chocolate melts. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over coconut balls. Let candies stand until firm; store in refrigerator.

If extra chocolate is what you desire, you'll want to make Chocolate-Covered Coconut Joys. Simply microwave 2 cups (12 ounces) semisweet chocolate chips in a 2-cup glass measuring cup at HIGH 1-1/2 minutes or until melted, stirring twice. Then dip coconut candies into melted chocolate, allowing excess to drip, and place on wax paper. Let candies stand until firm; store in refrigerator.

 

Cherry Mash Candy
1 box vanilla frosting mix
1 can Eagle Brand milk
2 sticks oleo, softened
2 tsp. cherry flavoring
2 lbs powdered sugar
10 oz maraschino cherries
24 oz. chocolate chips
1 LB. raw peanuts
3 squares almond bark
Drain juice from cherries and chop fine, mix first 6 ingredients
together, it may take more powdered sugar to make the balls. Chill and
roll into balls. Put on waxed paper and freeze.
Melt 24 oz. chocolate chips, 1 lb. chopped peanuts and 3 squares
almond bark. Dip frozen balls into chocolate mixture. Put back on waxed
paper and let set out and dry.

MICROWAVE PEANUT TOFFEE

3/4 cup finely chopped unsalted peanuts, divided

1/2 cup butter

1 cup sugar

1/4 cup water

1 cup peanut butter-and-milk chocolate chips

Spread 1/2 cup chopped peanuts into a 9-inch circle on a lightly greased baking sheet.

Coat top 2-inches of a 2-1/2-quart microwave-safe glass bowl with butter; place remaining butter in bowl. Add sugar and 1/4 cup water to bowl. (Do not stir.) Microwave at HIGH 8 minutes or just until mixture begins to turn light brown; carefully pour over peanuts on baking sheet.

Sprinkle with chips; let stand 1 minute. Spread melted chips evenly over peanut mixture, and sprinkle with remaining 1/4 cup chopped peanuts. Chill 2 hours or until firm. Break into bite-sized pieces. Store in an airtight container.

BUCKEYES

1 1/2 cups creamy peanut butter

1/2 cup butter, softened

1 teaspoon vanilla extract

2 1/2 cups semisweet chocolate chips

2 tablespoons shortening

4 cups powdered sugar

You'll need wax paper, a double boiler, a cookie pan, and a medium bowl. In the medium size bowl, mix peanut butter, butter, vanilla, and confectioners' sugar (mixture will be stiff).

Shape into balls and place on a pan covered with wax paper. Place into the refrigerator.

In double boiler, melt chocolate and shortening. Pour into bowl and dip balls with chocolate. Refrigerate for thirty minutes until chocolate is firm.

REESES CANDY CUPS BONNIE MAGEE

1 LB. POWDERED SUGAR

1/3 CUP GRAHAM CRACKER CRUMBS OR RICE KRISPY CRUMBS

1 CUP PEANUT BUTTER

2 STICKS MARGARINE

12 OZ BAG CHOCOLATE CHIPS

COMBINE ABOVE MIXTURE AND MIX WELL

SPREAD IN A 9X13 BUTTERED PAN

MELT CHOCOLATE CHIPS IN MICROWAVE OR DOUBLE BOILER

POUR OVER OTHER MIXTURE IN PAN AND SPREAD EVENLY

REFRIGERATE AND CUT INTO SQUARES.

CASHEW CRUNCH FAYE ADAMS OF GRANT CITY

1 1/2 CUPS CASHEWS

1 CUP SUGAR

1 CUP BUTTER

COMBINE INGREDIENTS AND COOL UNTIL GOLDEN BROWN STIRRING CONSTANTLY.

POUR ON A GREASED COOKIE SHEET

BREAK INTO PIECES WHEN SOLID

MONDAY DECEMBER 8


TIGER BUTTER CANDY
16 (1-ounce) white chocolate baking squares, finely chopped
3/4 cup creamy peanut butter
2 cups (12 ounces) semisweet chocolate chips
Combine white chocolate and peanut butter in a microwave-safe 2-quart bowl. Microwave at HIGH 2-1/2 minutes or until melted, stirring twice. Pour into a wax paper-lined 10- x 15-inch rimmed baking sheet, spreading evenly.
 Microwave chocolate chips in a microwave-safe 2-quart bowl at HIGH 2-1/2 minutes or until melted, stirring twice. Pour over white chocolate mixture; swirl gently with a knife. Chill until firm. Break into pieces. Store candy in an airtight container in refrigerator.

NEVER FAIL DIVINITY                VIRGINIA
2 CUPS SUGAR
1/3 CUP WATER
DASH SALT
7 OZ JAR MARSHMALLOW CREME
1 TSP VANILLA
1/2 CUP CHOPPED NUTS (OPTIONAL)
COMBINE SUGAR, WATER, AND SALT IN A HEAVY PAN
BRING TO A BOIL AND BOIL FOR ONE MINUTE STIRRING
POUR OVER THE MARSHMALLOW CREME
ADD VANILLA
BEAT UNTIL GLOSS IS REMOVED
FOLD IN THE NUTS IF WANTED
DROP BY SPOONFUL ON WAXED PAPER
OR CAN POUR SOLID IN A 9X9 PAN.
FOLD IN NUTS IF WANTER
HELPFUL TOUCH:
DIVIDE INTO TWO PANS
ADD GREEN FOOD COLORING TO ONE PAN
AND RED TO THE OTHER

JELLO DIVINITY                     CAROLYN'S MOTHERS RECIPE
3 CUPS SUGAR
3/4 CUP WHITE SYRUP
3/4 CUP WATER
2 EGG WHITES
3 0Z PKG ANY COLOR OF GELLATIN DESIRED
COMBINE SUGAR, SYRUP , AND WATER AND BRING TO BOIL
STIR TILL SUGAR IS DISSOLVED AND MIXTURE BOILS
COOK UNTIL HARD BOIL STAGE (260 DEGREES) (DO NOT STIR)
REMOVE FROM HEAT
IMMEDIATELY BEAT EGG WHITES TO STIFF PEAKS
GRADUALLY ADD GELATIN TO EGG WHITES AND MIX WELL
SLOWLY POUR SYRUP MIXTURE OVER EGG WHITES
BEAT CONSTANTLY AT MEDIUM SPEED WITH MIXER FOR 5 MINUTES
BEAT TILL SOFT PEAKS AND MIXTURE LOSES GLOSS
DROP BY TSP ON WAXED PAPER
IF DIVINITY BECOMES TOO STIFF, ADD COUPLE DROPS OF HOT WATER

ROCKY ROAD CANDY
2 cups (12 oz. pkg.) semi-sweet chocolate chips
2 tablespoons butter
1 (14 oz.) can  Sweetened Condensed Milk
2 cups dry roasted peanuts
7 cups miniature marshmallows
LINE 13 x 9-inch baking pan with wax paper, extending paper over edges of pan.
MELT chocolate chips and butter in heavy saucepan over low heat with sweetened condensed milk. Remove from heat.
COMBINE peanuts and marshmallows in large bowl. Stir in chocolate mixture.
Spread in prepared pan.
CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares. MICROWAVE METHOD
COMBINE chocolate chips, butter and sweetened condensed milk in 1-quart glass measuring cup. Cook on HIGH (100% power) 3 minutes, stirring after 1 1/2 minutes. Stir to melt chips. Let stand 5 minutes. Proceed as above.

MICROWAVE ROCKY ROAD             NORMA
12 OZ CHOCOLATE CHIPS
12 OZ BUTTERSCOTCH OR PEANUT BUTTER CHIPS
1//2 CUP OLEO
COMBINE THE 3 INGREDIENTS AND MICROWAVE UNTIL MELTED
STIR WELL
ADD:  10 OZ BAG MINI MARSHMALLOWS
1/2 CUP PEANUTS OR PECANS
STIR IN WELL
POUR INTO A BUTTERED 8X8 GLASS DISH
ALLOW TO SET UP OR SET

CRACKER CANDY
About 24 round buttery crackers
3/4 cup butter (1-1/2 sticks)
3/4 cup packed brown sugar
2 cups semisweet chocolate chips
1/2 cup chopped pecans
Preheat oven to 350 . Line a 9- x 13-inch baking pan with aluminum foil; lightly coat foil with cooking spray. Arrange crackers in a single layer in pan.
In a medium saucepan, bring butter and brown sugar to a boil; cook 3 minutes, stirring constantly. Pour mixture over crackers.
Bake 5 minutes; turn off oven. Sprinkle crackers with chocolate chips and let stand in oven 3 minutes, or until chocolate is melted. Spread  chocolate evenly over crackers. Sprinkle pecans over chocolate. Let cool, then break into pieces. Store in an airtight container in refrigerator.

 

THURSDAY DECEMBER 4


PEANUT BUTTER FUDGE
1/2 CUP BUTTER
2 1/4 CUPS BROWN SUGAR
1/2 CUP MILK
3/4 CUP PEANUT BUTTER
1 TSP VANILLA
3 1/2 CUPS POWDERED SUGAR
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over powdered sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

PEANUT BUTTER FUDGE
4 CUPS SUGAR
1 CAN EVAP MILK
COMBINE AND COOK TO SOFT BALL STAGE
ADD 1 SMALL JAR PEANUT BUTTER
1 JAR MARSHMALLOW CREME
STIR UNTIL NICE SMOOTH MIXTURE
POUR INTO A BUTTERED 9X13 BAKING DISH

GINGER BREAD             BEV
2 1/2 CUPS SIFTED FLOUR
1/2 CUP SHORTENING (SOLID)
1 1/2 TSP GINGER
1/2 CUP SUGAR
1/4 TSP CLOVES
1 TSP CINNAMON
1 TSP SODA
1/2 TSP SALT
1 EGG BEATEN
3/4 CUP MOLASSES
3/4 CUP SOUR MILK OR BUTTERMILK
SIFT TOGETHER FLOUR, SPICES, SODA, AND SALT
CREAM TOGETHER SHORTENING AND SUGAR
ADD EGGS AND BEAT WELL
ADD MOLASSES AND MILK ALTERNATING WITH THE DRY INGREDIENTS
STIR UNTIL BATTER IS SMOOTH
PLACE IN GREASED  8X8 BAKING PAN
BAKE 350 FOR 35-40 MINUTES
CARAMEL TOPPING:
1/4 CUP BUTTER
1 CUP BROWN SUGAR
1 TBP CORN STARCH
1 CUP COLD WATER
2 TSP VANILLA
MELT BUTTER
ADD BROWN SUGAR AND MIX WELL
DISSOLVE CORN STARCH IN WATER
ADD TO THE MIXTURE
BRING SLOWLY TO A BOIL STIRRING TO MIX WELL
REMOVE FROM HEAT AND ADD VANILLA
SERVE WARM OVER THE GINGER BREAD

GRANDMAS DIVINITY
2 egg whites
3 cups sugar
2/3 cup water
1/2 cup  corn syrup
1 teaspoon vanilla
1 cup chopped pecans
Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15-in. x 10-in. x 1-in. pans with waxed paper.
    In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar. Cook, without stirring, over medium heat until a candy thermometer reads 252° (hard-ball stage). Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form.
    Slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Add vanilla. Beat until candy holds its shape, about 5-6 minutes. (Do not overmix or candy will get stiff and crumbly.) Immediately fold in pecans.
    Quickly drop by heaping teaspoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store between waxed paper in an airtight container at room temperature. Yield: 1-1/2 pounds (60 pieces).

GRAHAM CRACKER PUDDING        BEV
1 LB GRAHAM CRACKERS ROLLED FINE
1 1/2 CUP BROWN SUGAR
3 TSP BAKING POWDER
1/2 TSP SALT
1 CUP RAISON, OR 1 CUP DATES, OR 1 CUP CHOPPED NUTS OR CANDIED FRUITS (OPTIONAL)
3 EGGS WELL BEATEN
1 TSP VANILLA
1 1/4 TO 1 3/4 CUP MILK
COMBINE CRACKERS, SUGAR, BAKING POWDER, AND RAISONS AND MIX WELL
ADD 1 1/4 CUPS MILK, VANILLA, TO THE EGGS
SLOWLY ADD IN THE DRY INGREDIENTS
(AMOUNT OF MILK DEPANDS ON THE GRAHAM CRACKERS)
CONSITENCY SHOULD BE LIKE CAKE BATTER
POUR INTO A 9X13 BAKING PAN
BAKE 350 FOR 40-50 MINUTES
 

WEDNESDAY DECEMBER 3


CHOCOLATE CHIPS
4 CUPS SUGAR
2 STICKS OLEO
1 LARGE CAN EVAP MILK
COMBINE AND BRING TO SOFT BALL STAGE
ADD 12 OZ BAG CHOCOLATE CHIPS
1 CARTON MARSHMALLOW CREME
1 TSP VANILLA
STIR TILL WELL COMBINED
POUR INTO 9X13 BUTTERED PAN
ALLOW TO SET UP

CHOCOLATE FUDGE WITH MARSHMALLOW CREME AND CHOCOLATE CHIPS
6 cups. sugar
2 sticks butter
1 lg. can evaporated milk
1 tsp. vanilla
2 (6 oz.) bags semi-sweet chocolate chips
7 oz. jar marshmallow creme
1 c. nuts, chopped (optional)
Put sugar, butter, milk in large heavy pot. Bring to full boil and cook for 8 minutes. Remove from heat and stir in chocolate chips, marshmallow creme and nuts. Add vanilla. Mix well and pour in a  9x13 inch buttered pan.

CHOCOLATE FUDGE
5 oz. evaporated milk
1/4 tsp. salt
6 oz. semi-sweet chocolate chips
1/2 c. chopped walnuts or pecans
1 1/3 c. sugar
1/4 c. butter
3/4 c. marshmallow cream
1 tsp. vanilla
In a 2 1/2 to 3 quart pan, combine evaporated milk, sugar, salt, and butter. Bring to a rolling boil over medium-low heat, stirring; boil for 5 minutes, stirring constantly. If heat is too high, mixture will scorch.
Remove from heat; add chocolate chips and stir until melted. Quickly stir in marshmallow cream, vanilla, and walnuts until blended. Pour into a buttered 8-inch square or round baking pan; spread to make an even layer. Let cool, then cover and refrigerate. Cut into 1-inch squares to serve. If made ahead, wrap airtight and refrigerate for up to 2 weeks.

JACK HAMBURGER STEAK
 1 pounds ground chuck
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
1 large onion, chopped
1 medium-size green bell pepper, chopped
2 (8-ounce) cans tomato sauce
2 tablespoons Worcestershire sauce
1/2 teaspoon  mustard
1 can mushroom soup
2 tbp milk
Preparation
Combine first 3 ingredients in a large bowl; shape into  patties.
Cook patties in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until browned; drain and remove from skillet.
Sauté onion and bell pepper in skillet over medium-high heat 2 minutes or until tender. Stir in tomato sauce, Worcestershire sauce, and dry mustard; bring to a boil. Add patties; cover, reduce heat, and simmer 15 minutes. Uncover and cook 5 more minutes or until patties are no longer pink.

POUR MANS STEAK        ALICE
1 LB HAMBURGER
1 EGG
SMALL ONION DICED FINE
LITTLE FLOUR
GRAVY:
2 TBP BUTTER OR OIL
2 TBP FLOUR
COMBINE AND MAKE A RUE
SALT AND PEPPER
ADD ENOUGH WATER TO MAKE GRAVY
SMALL AMOUNT OF OIL IN SKILLET
COMBINE HAMBURGER, EGG, AND ONION
MIX WELL AND SHAPE INTO A STEAK
DREDGE IN FLOUR
PLACE IN SKILLET AND BROWN ON BOTH SIDES
PLACE STEAK IN A BAKING DISH
POUR GRAVY OVER TOP
BAKE IN 350 FOR 20 MINUTES
 

MONDAY DECEMBER 1


TORILLA TURKEY SOUP
10 (6-inch) fajita-size corn tortillas, cut into 1/2-inch-wide strips
Vegetable cooking spray
1 small onion, chopped
2 garlic cloves, chopped
1 small jalapeno pepper, seeded and minced
1 tablespoon olive oil
1 (32-oz.) container chicken broth
1 (10-oz.) can medium enchilada sauce
2 cups chopped cooked turkey
1 teaspoon ground cumin
Toppings: chopped avocado, shredded sharp Cheddar cheese, chopped fresh cilantro, chopped tomatoes
Preparation
1. Preheat oven to 450°. Place half of tortilla strips in a single layer on a baking sheet. Coat strips with cooking spray; bake 10 minutes or until browned and crisp, stirring once.
2. Sauté onion and next 2 ingredients in hot olive oil in a Dutch oven over medium-high heat 5 to 6 minutes or until browned.
3. Add chicken broth and remaining unbaked tortilla strips to onion mixture. Cook broth mixture over medium heat 3 to 5 minutes or until tortilla strips soften and broth mixture thickens slightly.
4. Stir in enchilada sauce and next 2 ingredients, and cook 6 to 8 minutes or until mixture is thoroughly heated. (Do not boil.) Serve with baked tortilla strips and desired toppings.

TURKEY SOUP
 Carcass of one turkey (about 1½ pounds) without skin
8 cups low-sodium chicken broth
1 head garlic, halved crosswise
2 bay leaves
2 sprigs fresh thyme
2 cups diced skinless turkey meat (white or dark meat)
½ pound green beans, trimmed and cut into 1-inch pieces
2 cups frozen corn kernels
1 large sweet potato, peeled and cut into ½-inch dice
1 cup small dry pasta shape, such as ditalini
¼ cup loosely packed fresh dill sprigs, chopped
½ teaspoon freshly ground black pepper
Kosher salt
Crusty bread for serving
1. Put the turkey carcass, broth, garlic, bay leaves and thyme in a large Dutch oven (cut carcass in pieces if necessary so it fits) and add enough water to cover by an inch. Bring to a boil over medium-high heat; lower heat and simmer, uncovered, about 40 minutes. Strain the soup through a fine-mesh strainer into a large bowl; discard the solids. Add all but 2 cups of the broth back to the Dutch oven; reserve the remaining broth for another use (it will keep refrigerated up to 3 days or frozen up to 1 month).
2. Add the turkey meat, green beans, corn and sweet potatoes to the pot; cover and cook over medium heat for 15 minutes. Add the pasta and continue to cook, uncovered, until the pasta and potatoes are tender, 10 to 12 minutes. Stir in the dill and pepper and season to taste with salt. Serve with the bread.

TURKEY POT PIE
 2 tablespoons butter
1 onion, chopped
2 stalks celery, chopped
3 carrots, chopped
4 tablespoons flour
4 cups chicken or turkey stock
2 potatoes, peeled and diced
2 cups shredded turkey
2 tablespoons chopped parsley
1/2 cup frozen peas, thawed
1 prepared pie crust
1 egg, lightly beaten
Preheat oven to 350 degrees F.
Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.

FRIED STUFFING BITES
Leftover stuffing
2 eggs
2 teaspoons milk
1 cup seasoned bread crumbs
1 cup cranberry sauce
1/2 teaspoon freshly ground black pepper
1/2 cup walnuts
Oil, for frying
Preheat oil to 350
Cut leftover stuffing into bite-sized cubes and set aside. In a small bowl whisk eggs and milk. Coat each stuffing bite with this egg wash, then dredge in the bread crumbs until fully coated and set aside. In a food processor blend cranberry sauce, pepper and walnuts and set aside. Once oil is at temperature fry each piece of stuffing until golden brown about 4 minutes. Drain on a paper towel and serve with cranberry pesto.

SALTED POPCORN BALLS CARAMEL   HYVEE
COOKING SPRAY
1/2 CUP UNPOPPED POPCORN OR 1 PACKET OF MICROWAVE POPCORN 76 GRAM SIZE
40 SMALL PRETZELS BROKEN 1 CUP PRETZEL PIECES
2 TBP BUTTER
20 CARAMELS UNWRAPPED
1 TBP WATER
1/8 TSP SALT
3 CUPS MINI MARSHMALLOWS
1/4 CUP CRUNCHY PEANUT BUTTER
SPRAY LARGE BOWL
PREPARE POPCORN
PLACE IN LARGE BOWL WITH PRETZELS PIECES
MELT BUTTER AND ADD CARAMELS, WATER, AND SALT
HEAT 5 MINUTES TILL CARAMELS COMPLETED MELTED
ADD MARSHMALLOWS AND PEANUT BUTTER
CONTINUE HEATING TILL ALL MELTED
POUR CARAMEL MIXTURE OVER POPCORN AND TOSS TO COAT
PRESS INTO 9X13 BAKING DISH AND ALLOW TO COOL
CUT INTO 24 BARS

POTATO CAKES, FRIED EGGS, AND TURKEY RED PEPPER HASH
1 cup leftover mashed potatoes, at room temperature
1 large egg, plus 4 for frying
1/4 cup milk
1/3 cup all-purpose flour
1/2 teaspoon finely chopped sage
Coarse salt and freshly ground black pepper, to taste
5 teaspoons extra-virgin olive oil
1/2 small onion, chopped
1 clove garlic, finely chopped
1 small red bell pepper, stemmed, seeded, and chopped
8 ounces diced leftover turkey meat, about 2 cups
1/2 cup leftover turkey gravy
1/4 cup leftover cooked corn kernels
1 teaspoon chopped fresh parsley
Preheat the oven to 200 degrees F.
In a bowl, mix the potatoes, egg, and milk together until combined. Add the flour, season with salt and pepper, and mix until smooth. Heat 2 teaspoons oil on a non-stick griddle over medium heat; pour about 1/3 cup of the batter onto the warm griddle, gently spread it to a circle about 4" wide, and cook, flipping once, until golden brown, 3-4 minutes per side. Transfer to the oven to keep warm. Repeat with remaining batter.
Heat 1 tablespoon of oil in a small skillet over medium low heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the red pepper and cook until softened, about 4 minutes more. Add the turkey, gravy, and corn and cook, stirring, until turkey is heated through. Season hash with salt and pepper, stir in the parsley, and keep warm over low heat.
Heat the remaining teaspoon of oil on the griddle over medium-high heat. Crack the eggs onto the griddle and cook until desired doneness. To serve, put a warm potato cake on each of 4 plates; top the cakes with a fried egg and divide the hash evenly among them.
 

WEDNESDAY NOVEMBER 26


Giving Thanks
For the hay and the corn and the wheat that is reaped,
For the labor well done, and the barns that are heaped,
For the sun and the dew and the sweet honeycomb,
For the rose and the song and the harvest brought home --
Thanksgiving! Thanksgiving!

For the trade and the skill and the wealth in our land,
For the cunning and strength of the workingman's hand,
For the good that our artists and poets have taught,
For the friendship that hope and affection have brought --
Thanksgiving! Thanksgiving!

For the homes that with purest affection are blest,
For the season of plenty and well-deserved rest,
For our country extending from sea unto sea;
The land that is known as the "Land of the Free" --
Thanksgiving! Thanksgiving!

SALTED CARAMEL POPCORN BARS
4 Cups popped popcorn
1/2 cup brown sugar
1/4 cup unsalted butter
1/4 cup corn syrup
2 tbs flour
1 tbs vanilla
1 tbs of coarsely ground sea salt
In sauce pan over medium heat add brown sugar, butter, corn syrup, and flour. Bring to a boil whisking occasionally boil until it reaches 245 degrees on a candy thermometer (hard ball stage). Remove from heat and whisk in vanilla.
In a large bowl add in popcorn and quickly toss with caramel sauce.  
Press into a parchment paper lined 8x8 or 9x9 baking dish. Press Popcorn in making sure it is tight before it hardens.
Sprinkle with sea salt.
Allow to sit for at least 20 minutes before cutting.  
 

TUESDAY NOVEMBER 25


SWEET POTATO PIE
1 (8-ounce) package cream cheese, softened
2 eggs, beaten
3/4 cup sugar
2 prepared 9-inch graham cracker pie crusts
2 (3-1/2-ounce) packages instant vanilla pudding and pie filling
3/4 cup milk
2 cups peeled, cooked, and mashed sweet potatoes (2 to 3 large or one 17-ounce can)
Dash of  cinnamon
1 1/2 cups frozen whipped topping, thawed, divided (an 8-ounce container is 3-1/2 cups)
1/2 cup chopped nuts (optional)
 Preheat oven to 350
 In a medium bowl, mix together cream cheese and eggs until well blended. Add sugar and beat until fluffy.
 Spread mixture into pie crusts and bake 20 minutes; let cool.
Meanwhile, in a large bowl, stir together pudding mix and milk until smooth and thick. Add sweet potatoes and cinnamon and mix well; fold in 1 cup whipped topping.
Spread sweet potato mixture onto cooled pies. Garnish with remaining 1/2 cup whipping topping and sprinkle with chopped nuts. Store in refrigerator until ready to serve.

SWEET POTATO PIE        NORMA
2 CUPS SWEET POTATOES PEELED, COOKED, AND MASHED
1/3 CUP OLEO
1/3 CUP SUGAR
1/3 CUP BROWN SUGAR
1/2 TSP SALT
1/4 TSP NUTMEG
1/2 TSP CINNAMON
2 EGGS BEATEN
1 TSP VANILLA
2/3 CUP MILK OR EVAPORATED MILK
COMBINE THE SWEET POTATOES, BUTTER, AND EGG
COMBINE ALL THE DRY INGREDIENTS
COMBINE BOTH MIXTURES AND MIX WELL
ADD THE MILK AND VANILLA
MIX WELL
POUR INTO UNBAKED 9 INCH PIE CRUST
BAKE 350 FOR 50-60 MINUTES




 

MONDAY NOVEMBER 24


Refrigerator Thawing
When thawing a turkey in the refrigerator:
Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below.
Place the turkey in a container to prevent the juices from dripping on other foods.
Refrigerator Thawing Times
Whole turkey:

    4 to 12 pounds — 1 to 3 days
    12 to 16 pounds — 3 to 4 days
    16 to 20 pounds — 4 to 5 days
    20 to 24 pounds —5 to 6 days
A thawed turkey can remain in the refrigerator for 1 or 2 days before cooking. Foods thawed in the refrigerator can be refrozen without cooking but there may be some loss of quality.

Good morning! My mom, Thelma, wanted me to email this recipe for Buttermilk Pie Crust to you that she has been using the last few months.  She says it is so easy to make because you use a mixer with a dough hook to mix it up. Rolls out easy and tastes good.

Thank you.
Linda Rossiter
BUTTERMILK PIE CRUST
4 1/2 c. flour
2 c. shortening (she prefers Crisco)
1 c. buttermilk
1 t. salt
Place all ingredients in a bowl and mix well using a mixer with a dough hook until the dough feels smooth. Makes 2 double crust pies.
 Ingredients
BUTTERMILK
1 scant cup milk (whole, 2%, or heavy cream)
1 tablespoon lemon juice or white vinegar

ICE CREAM BREAD                        VIRGINIA
ANY FLAVOR OF ICE CREAM
2 CUPS OF SOFT ICE CREAM
1 1/2 CUPS SELF RISING FLOUR
COMBINE AND MIX WELL
PLACE IN A LOAF PAN
BAKE 350 FOR 45 MINUTES

CHOCOLATE POTATO COOKIES
1 cup packed brown sugar
1/2 cup vegetable shortening
1 egg
1 teaspoon almond
1/2 cup semisweet chocolate chips, melted
1/2 cup unseasoned mashed potatoes, at room temperature (see Note)
1 1/2 cups  flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup milk
1/2 cup chopped walnuts or pecans
1 (16-ounce) container chocolate fudge frosting
1/4 cup nonpareil candies
 Preheat oven to 400  Coat baking sheets with cooking spray.
 In a large bowl, cream together brown sugar and shortening until light and fluffy. Beat in egg and almond extract, mixing well. Add melted chocolate and mashed potatoes, beating until smooth.
 In a small bowl, combine flour, salt, and baking soda. Alternately add flour mixture and milk to brown sugar mixture, stirring until smooth. Mix in nuts. Drop by rounded teaspoonfuls 2 inches apart onto prepared baking sheets.
 Bake 10 minutes, or until cookies spring back when touched lightly with a finger. Remove cookies from oven and wait 2 minutes before removing to a wire rack to cool slightly.

PECAN SANDIES
1/2 cup butter, softened
1/4 cup sugar
 1 teaspoon  Pure Vanilla
1 cup cake flour
 1/2 cup finely chopped pecans
1 serving (2 each) equals 213 calories, 15 g fat (7 g saturated fat), 27 mg cholesterol, 103 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.
In a bowl, cream butter and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes.
    Roll into 1-in. balls; place on a greased baking sheet. Bake at 350° for 15-18 minutes or until bottom edges are golden brown. Cool on a wire rack. Yield: about 1-1/2 dozen.

PECAN SANDIES
1 CUP BUTTER OR MARGARINE
1/3 CUP SUGAR
2 TSP WATER
2 TSP VANILLA
2 CUPS FLOUR
1 CUP CHOPPED PECANS
CREAM TOGETHER BUTTER AND SUGAR
ADD WATER AND VANILLA
MIX WELL
ADD FLOUR AND PECANS
MIX WELL
CHILL FOR 3-4 HOURS
SHAPE INTO SMALL BALLS OR FINGERS
BAKE ON UNGREASED COOKIE SHEET
325 FOR 20 MINUTES
COOL SLIGHTLY
ROLL INTO POWDERED SUGAR
IF MADE INTO FINGERS DIP IN CHOCOLATE

GINGER SNAPS         BEV
3/4 CUP SHORTENING
1 CUP BROWN SUGAR
1/4 CUP MOLASSES
1 EGG
2 1/4 CUPS FLOUR
2 TSP SODA
1/2 TSP SALT
1 TSP GINGER
1 TSP CINNAMON
1/2 TSP CLOVES
CREAM TOGETHER, SHORTENING, SUGAR, MOLASSES, AND EGG
SIFT TOGETHER FLOUR, SALT, SODA, GINGER, CINNAMON, AND CLOVES
COMBINE TO WET TOGETHER
MIX WELL
FORM INTO SMALL BALLS
ROLL IN SUGAR
BAKE 375 FOR 10 MINUTES

PECAN TAFFIES        NORMA
3 0Z PKG CREAM CHEESE
1/2 CUP MARGARINE
1 CUP FLOUR
1 EGG
3/4 CUP BROWN SUGAR
1 TBP MARGARINE
1 TSP VANILLA
3/4 CUP CHOPPED PECANS
1 TBP KARO CORN SYRUP
CREAM TOGETHER THE CREAM CHEESE AND MARGARING
ADD FLOUR AND ROLL INTO BALLS
CHILL FOR 2 HOURS
DIVIDE INTO 24 SMALL BALLS
AND PRESS EACH ONE IN A SMALL CUPCAKE PAN TO FORM A CRUST
FILLING:
COMBINE EGG, BROWN SUGAR, VANILLA, CORN SYRUP, AND MARGARINE AND MIX WELL
PLACE 1 TSP IN EACH CRUST
SPRINKLE WITH THE PECANS
BAKE 350 FOR 20 MINUTES
FREEZE WELL
 

THURSDAY NOVEMBER 20


PUMPKIN CHEESECAKE PIE
1 refrigerated pie crust
1 (8-ounce) package cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla
2 eggs
1 (15-ounce) can pumpkin pie filling
1 (5-ounce) can evaporated milk
1 cup heavy cream
2 tablespoons maple syrup
2 tablespoons powdered sugar
Preheat oven to 350 . Unroll pie crust and place in a 9-inch pie plate, pressing crust firmly into pie plate and fluting edges.
In a medium bowl, beat cream cheese, sugar, and vanilla. Beat in 1 egg just until mixed. Spread into pie crust and set aside.
In a large bowl, beat pie filling, remaining egg, and evaporated milk. Pour pumpkin mixture slowly over cream cheese mixture.
Bake 60 to 65 minutes, or until center is set; let cool.
In a medium bowl, beat heavy cream, maple syrup, and powdered sugar until stiff. When ready to serve, top each pie slice with a dollop of maple whipped cream.

BANANA CREAM  PIE SURPRISE
1/2 cup semisweet chocolate chips
1 (6-ounce) prepared graham cracker pie crust
2 bananas, sliced
1 (3.4-ounce) package vanilla instant pudding mix
1 (3.4-ounce) package banana cream instant pudding mix
2 1/2 cups milk
1/2 (8-ounce) container frozen whipped topping, thawed
2 (1.4-ounce) chocolate-covered toffee candy bars, coarsely chopped
In a small microwaveable bowl, microwave chocolate chips on HIGH 1 minute or until melted, stirring occasionally; set aside to cool slightly.
Spoon chocolate into pie crust. Arrange sliced bananas over chocolate.
In a medium bowl, combine vanilla and banana cream pudding mixes.  Add milk and whisk 2 minutes, or until thickened.
Pour pudding mixture over bananas, spreading carefully with a spatula. Spread whipped topping over pudding mixture, and sprinkle with chopped candy bars.
Cover and chill 2 hours.

ALICES PEANUT BUTTER PIE SURPRISE
BAKED 10  INCH PIE SHELL
1 LARGE BOX VANILLA PUDDING
1 1/2 CUPS MILK
3/4 CUP PEANUT BUTTER
COMBINE PUDDING AND MILK
STIR TILL THICKENED
FOLD IN PEANUT BUTTER
PLACE IN BOTTOM OF PIE SHELL
MELT A 6 0Z PKG CHOCOLATE CHIPS
DRIZZLE OVER PEANUT BUTTER
8 OZ COOL WHIP
ADD 2 TSP OF PEANUT BUTTER
ADD 2 MORE TSP PEANUT BUTTER
TOP OVER THE CHOCOLATE MIXTURE
TOP WITH CRUSHED PEANUTS
REFRIGERATE  2 HOURS BEFORE SERVING


UNBEETABLE CAKE
Ab, we thought it was a mistake that there were beets in it. But our test kitchen gave it a try, and we're so glad they did, 'cause it's, well, un-beet-ably moist and tasty!
2 1/2 cups  flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 (15-ounce) can beets, drained and chopped
1 (8-ounce) can crushed pineapple, undrained
1 cup vegetable oil
1 cup cottage cheese
2 eggs
2 teaspoons vanilla
3/4 cup chopped walnuts
Preheat oven to 350  Coat a 9- x 13-inch baking dish with cooking spray; set aside.
 In a large bowl with an electric mixer on medium speed, beat all ingredients except walnuts until well combined. Stir in walnuts, then pour batter into prepared baking dish.
 Bake 45 to 50 minutes, or until a toothpick inserted in center comes out clean. Allow to cool in pan on a wire rack. Serve, or cover until ready to serve.
Frost with your favorite cream cheese frosting.

CRANBERRY EGG NOG SALAD        CAROLYN
FIRST LAYER:
20 OZ CAN JUICED PACKED CRUSHED PINEAPPLE UNDRAINED
1 PKG UNFLAVORED GELATIN
3 TBP LEMON JUICE
1 1/2 CUPS PREPARED EGG NOG
3/4 CUP CHOPPED CELERY
DRAIN PINEAPPLE JUICE INTO A SAUCE PAN
BRING TO A BOIL
SOFTEN THE GELATIN IN THE LEMON JUICE
ADD TO THE HEATED PINEAPPLE JUICE AND ALLOW TO COOL
ADD EGG NOG, PINEAPPLE, AND THE CELERY
POUR INTO AN 8X11 AND CHILL TILL LAYER IS SET
CRANBERRY LAYER:
3 0Z RASPBERRY GELATIN
1 CUP BOILING WATER
CRANBERRY ORANGE RELISH
DISSOLVE GELATIN IN WATER
ADD RELISH AND COOL
POUR OVER THE EGGNOG LAYER ONCE SET
CRANBERRY ORANGE RELISH
8 OZ FRESH CRANBERRIES
1 ORANGE WASHED AND SEEDED
1//2 CUP SUGAR
CUT ORANGE INTO UNPEELED 8 SECTIONS AND PLACE IN FOOD PROCESSOR
PROCESS UNTIL SMALL PIECES
ADD CRANBERRIES AND PROCESS UNTIL GROUND UP
POUR INTO BOWL AND ADD SUGAR AND MIX WELL
CHILL FOR SEVERAL HOURS
TOMATO SOUP CAKE
2 cups  flour
1 1/3 cups sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon  allspice
1 teaspoon  cinnamon
1 (10-3/4-ounce) can condensed tomato soup
1/2 cup vegetable oil
3 eggs
1/4 cup water
1 (16-ounce) container cream cheese frosting
Preheat oven to 350 . Coat two 8-inch round cake pans with cooking spray, and lightly flour.
 In a large bowl, combine flour, sugar, baking powder, baking soda, allspice, and cinnamon; mix well. Add soup, oil, eggs, and water, and beat until well combined then pour into prepared cake pans..
 Bake 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Allow to cool in pans then remove to a platter and frost with cream cheese frosting.


 

WEDNESDAY NOVEMBR 19


CORN PUDDING
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 cup (8 ounces) sour cream
1 package (8-1/2 ounces) corn bread/muffin mix
1/2 cup  milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.
Pour into a greased 3-qt. baking dish. Bake, uncovered, 45-50 minutes or until set and lightly browned.


BROCOLLI CHEDDAR CASSEROLE
 8 cups chopped fresh broccoli
 1 cup finely chopped onion
 3/4 cup butter, cubed
 12 eggs
 2 cups heavy whipping cream
 2 cups (8 ounces) shredded cheddar cheese, divided
 2 teaspoons salt
 1 teaspoon pepper
In a large skillet over medium heat, saute broccoli and onion in butter until crisp-tender; set aside. In a large bowl, whisk the eggs, cream and 1-3/4 cups of the cheese. Stir in the broccoli mixture, salt and pepper. Pour into a greased 3-qt. baking dish; set in a large pan filled with 1 in. of hot water.
Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 10 minutes before serving.


CREAMY SWEET POTATOES
5 pounds sweet potatoes, peeled and cooked
 4 eggs, lightly beaten
 1/2 cup orange juice
 1/2 cup butter, softened
 1/2 cup sugar
 1 teaspoon   Vanilla
 1/2 teaspoon  nutmeg
 Dash salt
 1 cup miniature marshmallows
In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well. Transfer to a greased 3-qt. baking dish.
Bake at 350° for 35-40 minutes or until set. Top with marshmallows; return to oven until they just begin to puff and melt, about 5-10 minutes.


ROASTED CAULIFLOWER AND BRUSSEL SPROUTS
 2 pounds fresh Brussels sprouts, thinly sliced
 1 pound fresh cauliflowerets (about 7 cups), thinly sliced
 1/4 cup olive oil
 1 teaspoon  pepper
 1/2 teaspoon salt
 1 pound bacon strips, cooked and crumbled
 1/3  cup balsamic vinaigrette
Preheat oven to 350°. In a very large bowl, toss Brussels sprouts and cauliflower with oil, pepper and salt. Transfer to two greased 9X13 . baking pans.
Roast 25-30 minutes or until vegetables are tender. Transfer to a serving bowl. Just before serving, add bacon and drizzle with vinaigrette; toss to coat.


CAULIFLOWER  BAKE
1 large cauliflower, cut into florets
1/2 teaspoon salt
3 cups water
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup round buttery cracker crumbs (about 23 crackers)
1 1/2 cups (6 ounces) shredded Cheddar cheese, divided
1 medium onion, chopped
1/2 cup chopped green bell pepper
1 (16-ounce) can diced tomatoes, undrained
Preheat the oven to 350 degrees. Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and cook 5 minutes or until tender; drain. Set aside.
Combine butter and next 3 ingredients in a large bowl; stir in cauliflower, 1 cup cheese, the onion, bell pepper, and tomatoes. Spoon into a lightly greased 9- x 13-inch baking dish.
Bake at 350 degrees for 35 minutes. Sprinkle with remaining 1/2 cup cheese, and bake 5 more minutes.


THANKSGIVING FESTIVE SPREAD
1 cup water    
1 cup sugar
1 package (12 ounces) fresh or frozen cranberries
1/2 cup apricot preserves
2 tablespoons lemon juice    
1/3 cup slivered almonds, toasted    
1 package (8 ounces) cream cheese
Assorted crackers    
Directions
In a large saucepan over medium heat, bring water and sugar to a boil without stirring; boil for 5 minutes. Add cranberries, cook until berries pop and sauce is thickened, about 10 minutes. Remove from the heat.
Cut apricots in the preserves into small pieces; add to cranberry mixture. Stir in lemon juice. Cool. Add almonds.
Spoon over cream cheese; serve with crackers. Store leftovers in the refrigerator.
Editor's Note: This sauce may also be served as an accompaniment to poultry or pork.

SPICEY JELLY DIP
1 package (8 ounces) cream cheese, softened
1/2 cup apple jelly or jelly of choice    
1/2 cup apricot preserves
1-1/2 teaspoons prepared horseradish    
1-1/4 teaspoons  mustard    
1 teaspoon pepper
Assorted crackers or gingersnap cookies    
Place cream cheese on a serving plate. In a small bowl, combine the jelly, preserves, horseradish, mustard and pepper until blended. Pour over cream cheese. Serve with crackers

GINGERBREAD CARAMEL POPCORN
14 cups  popcorn
3/4 cup packed brown sugar    
1/2 cup butter, cubed
1/4 cup light corn syrup    
1/4 cup molasses    
1-1/2 teaspoons  ginger    
1/2 teaspoon  cinnamon    
1/4 teaspoon salt    
1/2 teaspoon baking soda    
1/2 teaspoon Vanilla     
Place popcorn in a large bowl coated with cooking spray; set aside. Butter the sides of a small heavy saucepan; add the brown sugar, butter, corn syrup, molasses, ginger, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Boil without stirring for 5 minutes.
Remove from the heat; stir in baking soda (mixture will foam). Stir in vanilla. Quickly pour over popcorn and mix well.
Transfer to two greased 9X13. x 1-in. baking pans. Bake at 250° for 1 hour, stirring every 10 minutes. Remove from pans and place on waxed paper to cool. Store in an airtight container. .

TUESDAY NOVEMBER 18


MOMS BAKED SWEET POTATOES
6 MEDIUM SIZE SWEET POTATOES PEELED AND CUT INTO CHUNKS
BOIL TILL TENDER AND DRAIN
PLACE IN A BUTTERED CASSEROLE DISH
SPINKLE 1 TSP SALT ON TOP
SPRINKLE WITH 3/4 CUP BROWN SUGAR
1/4 CUP SLICED  BUTTER ON TOP
BAKED 375 FOR 30 MINUTES CANDIED ON TOP
ADD 1/2 CUP MINI MARSHMALLOWS AND ALLOW TO MELT

VIRGINIAS SWEET POTATOES
SLICE 5  SWEET POTATO
TOSS WITH BROWN SUGAR UNTIL COATED
PLACE IN SKILLET WITH BUTTER
COOK AND STIR TILL GLAZED CANDIED
PLACE IN A CASSEROLE DISH
DOT WITH SOME BUTTER
DRIZZLE 1/3 CUP OF ORANGE JUICE ON TOP
SPRINKLE WITH MINI MARSHMALLOWS
BAKE UNTIL POTATOES ARE TENDER AND THE TOPPING IS GLAZED

CANDY APPLE PIE
6 cups sliced peeled tart apples
 2 tablespoons lime juice
 3/4 cup sugar
 1/4 cup  flour
 1/2 teaspoon  cinnamon
 1/4 teaspoon salt
 Pastry for double-crust pie (9 inches)
 2 tablespoons butter
 TOPPING:
 2 tablespoons butter
 1/4 cup packed brown sugar
 1 tablespoon heavy whipping cream
 1/4 cup chopped pecans
In a large bowl, toss apples with lime juice. Combine the sugar, flour, cinnamon and salt; add to apples and toss lightly.
Line a 9-in. pie plate with bottom crust and trim even with edge; fill with apple mixture. Dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges; cut slits in pastry.
Bake at 400° for 40-45 minutes or until golden brown and apples are tender.
For topping, melt butter in a small saucepan. Stir in brown sugar and cream; bring to a boil, stirring constantly. Remove from the heat and stir in pecans.

CHOCOLATE PECAN DELIGHT
1 cup  flour
1/2 cup butter
1 cup finely chopped pecans
(8 ounce) package cream cheese
1 cup powdered sugar
3 cups frozen whipped topping, thawed
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
3 cups milk
 2 tablespoons chopped pecans
Preheat oven to 350
    In a medium bowl, cut the butter into the flour with a pastry blender or two knives, until mixture resembles coarse meal. Stir in pecans, press into bottom of a 9x13-inch baking dish and bake 15 minutes, or until golden. Cool completely.
    In a medium bowl, combine cream cheese, confectioners' sugar and 1 cup whipped topping with electric mixer until smooth. In a separate bowl, whisk together chocolate pudding mix, vanilla pudding mix and milk until there are no lumps. Combine cream cheese mixture and milk mixture and stir until smooth. Pour onto cooled crust. Spread remaining 2 cups of whipped topping on top of pudding mixture. Sprinkle 2 tablespoons of chopped nuts over all. Chill in refrigerator until serving.
 

MONDAY , MOVEMBER 17


Oyster stuffing was very popular in the nineteenth century and remains so today. Southerners often prefer pecan, rice or cornbread stuffing.  Italians like sausage  in their stuffing. Dried fruit, potatoes, and apples  are a favorite with Germans.


Safe Stuffing
FOR OPTIMAL SAFETY AND UNIFORM DONENESS, COOK THE STUFFING OUTSIDE THE TURKEY IN A CASSEROLE DISH. HOWEVER, IF YOU PLACE STUFFING INSIDE THE TURKEY, DO SO JUST BEFORE COOKING, AND USE A FOOD THERMOMETER. MAKE SURE THE CENTER OF THE STUFFING REACHES A SAFE MINIMUM INTERNAL TEMPERATURE OF 165°F. BACTERIA CAN SURVIVE IN STUFFING THAT HAS NOT REACHED 165°F, POSSIBLY RESULTING IN FOODBORNE ILLNESS.

MAMA'S OLD FASHIONED STUFFING
2/3 cup vegetable oil
1 cup finely chopped celery (about 4 stalks)
1 1/4 cup finely chopped onion (about 2 small onions)
1 1/2 cup finely chopped carrots (about 3 carrots)
5 eggs, lightly beaten
1 (14-ounce) package cubed herb-seasoned stuffing mix (8 cups)
4 cups water
2 teaspoons salt
1/2 teaspoon pepper
Get Turkey Tips Every Cook Needs to Know
 Preheat oven to 350 Coat a 9- x 13-inch baking dish with cooking spray.
 In a large skillet, heat oil over medium-high heat. Add celery, onions, and carrots, and sauté until light golden and tender, about 10 minutes. Let cool slightly.
 Meanwhile, in a large bowl, combine eggs, stuffing mix, water, salt, and pepper; mix until well blended and stuffing is soft. Add vegetable mixture to stuffing mixture; mix well and place in baking dish.
 Bake about 1-1/4 hours, or until golden.

OYSTER STUFFING
Oyster Stuffing
4 cups bread crumbs or lightly toasted bread cup up into cubes
1 ½ cup melted butter
1 ½ cup celery, chopped
1 ½ cup onion, chopped
2 Tablespoons dried parsley or ¼ cup chopped fresh parsley
1 cup oysters, lightly sautéed, raw (remove tough muscles), canned – small use whole, large chopped
Salt & pepper to taste
¼ to ½ cup oyster liquor
1 egg
Optional, juice of one lemonMix ingredients and fill body cavity of poultry
Makes enough stuffing for an 8-10 pound turkey

CORNBREAD STUFFING OR DRESSING
2 (16 ounce) packages dry corn bread mix
1 onion, diced
1 clove garlic, minced
1 bunch celery, chopped
6 hard-cooked eggs, chopped
1 teaspoon rubbed sage
2 (14 ounce) cans chicken broth
2 cups turkey stock
salt and pepper to taste
Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage. Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet. Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees

OLD FASHIONED STUFFING OR DRESSING
30 slices white bread, lightly toasted 2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
Allow the toasted bread to sit approximately 24 hours, until hard. Preheat oven to 325 Lightly grease a 9x13 inch baking dish. Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl. Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain. Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper. Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp


 

THURSDAY NOVEMBER 13


BRONZED BRUSSEL SPROUTS WITH MAPLE SHALLOTS
2 LB FRESH BRUSSEL SPROUTS
1/2 LB MAPLE BACON DICED
1/4 CUP CHOPPED SHALLOTS
1 TSP SHALLOT PEPPER
2 TBP BUTTER
1/4 CUP SHAVED SHARP WHITE CHEDDAR CHEESE (OPTIONAL)
BLANCHE THE BRUSSEL SPROUTS IN BOILING WATER WITH 1/2 TSP SALT
DRAIN AND SHOCK WITH COLD WATER
COOK BACON UNTIL BROWNED
ADD SHALLOTS TO BACON AND COOK OVER MEDIUM HEAT
DRAIN OFF ALL BUT 1-2 TBP OF BACON GREASE
ADD BRUSSEL SPROUTS, PEPPER, AND BUTTER
LIGHTLY SAUTE
PLACE IN SERVING BOWL AND TOP WITH CHEESE IF DESIRED.

CRANBERRY SALAD             BARB MEADOWS
1 LG RASPBERRY JELLO
2 CUPS BOILING WATER
1 CUP ICE WATER
16 OZ CAN CRANBERRY SAUCE
8 OZ CAN CRUSHED PINEAPPLE DRAINED
1 ORANGE PEELED AND CHOPPED
8 OZ CREAM CHEESE SOFTENED
1 SMALL CARTON COOL WHIP
CHOPPED PECANS
DISSOLVE JELLO IN THE BOILING WATER
STIR IN THE ICE WATER
ADD CRANBERRY SAUCE, CRUSHED PINEAPPLE, AND ORANGE.
STIR AND REFRIGERATE UNTIL FIRM
WHEN JELLO IS FIRM
COMBINE CREAM CHEESE WITH COOLWHIP AND SPREAD EVENLY OVER THE JELLO
SPRINKLE THE CHOPPED PECANS ON TOP

CRANBERRY FLUFF                CAROLYN
2 CUPS RAW CRANBERRIES
3 CUPS MINI MARSHMALLOWS
3/4 CUP SUGAR
2 CUPS DICED AND PEELED RED APPLES
1/2 CUP SEEDED GRAPES HALVED
1 CUP DICED PINEAPPLE OR PINEAPPLE TIDBITS DRAINED
1/2 CUP PECANS PIECES
1 CUP HEAVY CREAM OR 2 CUPS WHIPPED TOPPING
1/4 CUP MAYO (MIRACLE WHIP)
CHOP THE CRANBERRIES
ADD MARSHMALLOW AND SUGAR, STIR AND ALLOW TO STAND OVERNIGHT
ADD APPLE, GRAPES, PINEAPPLE, AND PECANS
WHIP THE CREAM OR ADD THE COOL WHIP AND MAYO
FOLD TOGETHER AND FOLD INTO THE CRANBERRY MIXTURE
CHILL BEFORE SERVING

CRANBERRY BREAD
1 1/2 CUP SUGAR
1/2 CUP OLEO
1 TSP VANILLA
2 EGGS
8 OZ SOUR CREAM
2 CUPS FLOUR
1/2 TSP SODA
1/2 TSP SALT
1 1/2 CUPS FRESH OR DRIED CRANBERRIES
350 OVEN
CREAM SUGAR AND OLEO TOGETHER
BEAT IN VANILLA AND EGGS
ADD SOUR CREAM AND BEAT WELL
ADD FLOUR, SODA, AND SALT AND BEAT WELL
STIR IN CRANBERRIES ( TOSS THE CRANBERRIES IN A LITTLE FLOUR)
POUR INTO 2  GREASED AND FLOUR 9  INCH LOAF PANS
BAKE 350 FOR 1 HOUR OR UNTIL DONE

LEMON IMPOSSIBLE PIE    
1 c. milk
1 c. sugar
3/4 c. lemon juice
1 tbsp. grated lemon peel
1/2 c. Bisquick
4 eggs
1/2 c. butter, diced
Place all ingredients in blender and blend 2-3 minutes or mix well with electric beater. Pour into buttered 10 inch pie plate. Bake at 350 for 40-45 minutes or until custard is set. Sprinkle 1 teaspoon sugar over baked pie. Place under broiler until slightly browned. Cool and serve with whipped cream if desired.
 

WEDNESDAY, NOVEMBER 12


IMPOSSIBLE PECAN PIE                NORMA
1 1/2 CUPS CHOPPED PECANS
3/4 CUP PACKED BROWN SUGAR
3/4 CUP MILK
3/4 CUP LIGHT OR DARK CORN SYRUP
1/2 CUP BISQUICK
1/4 CUP OLEO OR BUTTER
4 EGGS
1 1/2 TSP VANILLA
GREASE OR SPRAY  9 INCH PIE PLATE
SPRINKLE THE PECANS IN BOTTOM OF PLATE
COMBINE THE REMAINING INGREDIENTS AND MIX TILL SMOOTH
POUR ON TOP OF PECANS
BAKE 350 FOR 50-60 MINUTES

IMPOSSIBLE PUMPKIN PIE        MAKES 2 PIES
1 CUP SUGAR
1/2 CUP BISQUICK
1/4 TSP SALT
1/4 TSP CINNAMON
2 TBP OLEO
1/4 TSP PUMPKIN SPICE OR GROUND CLOVES
2 EGGS
1 CAN EVAPORATED MILK AND ENOUGH WATER TO MAKE 2 CUPS
2 TSP VANILLA
1 1/2 CUP PUMPKIN PULP OR PUREE
BEAT EGGS TILL LEMON COLOR
ADD REMAINING INGREDIENTS AND MIX WELL
POUR INTO TWO SPRAYED 9 INCH PIE PLATES
BAKE 350 FOR 45-50 MINUTES

IMPOSSIBLE PIE BASIC
2 CUPS MILK
1 CUP SUGAR
4 EGGS
1/2 STICK BUTTER
1 TSP VANILLA
1/2 CUP BISQUICK
PLACE INGREDIENTS IN BLENDER FOR 5 MINUTES
POUR INTO A GREASED AND FLOURED 9 INCH PIE PLATE
BAKE 350 FOR 45 MINUTES UNTIL SET
PEANUT BUTTER    

NORMA CHEESECAKE
2 GRAHAM CRACKER CRUSTS
COMBINE
16 OZ BAG OF MINI MARSHMALLOWS
16 OZ SOUR CREAM
8 OZ CREAM CHEESE
1 STICK BUTTER
1 CAN FRUIT PIE FILLING OF CHOICE
COMBINE CREAM CHEESE AND SOUR CREAM, MIX WELL, AND SET ASIDE
COMBINE MARSHMALLOWS AND OLEO AND MELT TOGETHER
COMBINE WITH SOUR CREAM MIXTURE
MIX WELL
POUR INTO CRUSTS AND REFRIGERATE OVERNIGHT
TOP WITH THE PIE FILLING OF CHOICE

CAMPBELLS GREEN BEAN CASSEROLE
2 cans (10 3/4 ounces each ) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1 cup milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans
2 2/3 cups French's® French Fried Onions
1 Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole.
2 Bake at 350 . for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.
3 Bake for 5 minutes or until the onions are golden brown

EASY GREEN BEAN CASSEROLE
1   (14.5 ounce) cans green beans, draine
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French fried onions
1 cup shredded Cheddar cheese
Preheat oven to 350
    Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
    Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown

FAVORITE GREEN BEAN CASSEROLE
2 tablespoons butter
1/2 cup diced onion
1 tablespoon minced fresh flat-leaf parsley
1 cup diced fresh mushrooms
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon fresh lemon juice
1 cup sour cream
2 (14.5 ounce) cans French-style green beans, drained
1 cup shredded Cheddar cheese
1 cup crushed buttery round crackers
1/4 cup melted butter
Preheat an oven to 350
    Melt 2 tablespoons butter in a skillet over medium heat. Cook and stir the onions, parsley, and mushrooms in the melted butter until the onions are translucent and the mushrooms are giving off their juices, 7 to 10 minutes. Add the flour, salt, pepper, and lemon juice; cook until the flour is slightly browned, 2 to 3 minutes. Stir the sour cream into the mixture. Mix the green beans into the mixture. Pour the green bean mixture into a 9-inch square baking dish. Sprinkle the Cheddar cheese over the mixture. Stir the crackers and melted butter together in a small bowl until evenly mixed; spread evenly over the Cheddar cheese layer.
    Bake in the preheated oven until bubbly and brown, 20 to 30 minutes.
 

TUESDAY NOVEMBER 11


GERMAN CHOCOLATE PIE
1 UNBAKED 9 INCH PIE CRUST
    FILLING:
4 OUNCES GERMAN SWEET CHOCOLATE, CHOPPED
1 TABLESPOON BUTTER
1 TEASPOON  VANILLA
1/3 CUP SUGAR
3 TABLESPOONS CORNSTARCH
1-1/2 CUPS WHOLE MILK
2 EGG YOLKS
     TOPPING:
2/3 CUP EVAPORATED MILK
1/2 CUP SUGAR
1/4 CUP BUTTER, CUBED
1 EGG, LIGHTLY BEATEN
1-1/3 CUPS FLAKED COCONUT, TOASTED
1/2 CUP CHOPPED PECANS, TOASTED
PREHEAT OVEN TO 400°.
LINE PIE CRUST WITH A DOUBLE THICKNESS OF FOIL. FILL WITH PIE WEIGHTS, DRIED BEANS OR UNCOOKED RICE. BAKE 25 MINUTES. REMOVE FOIL AND WEIGHTS; BAKE 4-6 MINUTES LONGER OR UNTIL GOLDEN BROWN. COOL ON A WIRE RACK.
FOR FILLING, IN A MICROWAVE, MELT CHOCOLATE AND BUTTER; STIR UNTIL SMOOTH. STIR IN VANILLA. IN A SMALL HEAVY SAUCEPAN, MIX SUGAR AND CORNSTARCH. WHISK IN WHOLE MILK. COOK AND STIR OVER MEDIUM HEAT UNTIL THICKENED AND BUBBLY. REDUCE HEAT TO LOW; COOK AND STIR 2 MINUTES LONGER. REMOVE FROM HEAT.
IN A SMALL BOWL, WHISK A SMALL AMOUNT OF HOT MIXTURE INTO EGG YOLKS; RETURN ALL TO PAN, WHISKING CONSTANTLY. BRING TO A GENTLE BOIL; COOK AND STIR 2 MINUTES. REMOVE FROM HEAT. STIR IN CHOCOLATE MIXTURE. POUR INTO CRUST.
FOR TOPPING, IN A SMALL SAUCEPAN, COMBINE EVAPORATED MILK, SUGAR AND BUTTER. COOK AND STIR UNTIL BUTTER IS MELTED AND MIXTURE JUST COMES TO A BOIL. REMOVE FROM HEAT.
IN A SMALL BOWL, WHISK A SMALL AMOUNT OF HOT MIXTURE INTO EGG; RETURN ALL TO PAN, WHISKING CONSTANTLY. BRING TO A GENTLE BOIL; COOK AND STIR 2 MINUTES. REMOVE FROM HEAT. STIR IN COCONUT AND PECANS. POUR OVER FILLING.
COOL PIE 30 MINUTES ON A WIRE RACK. REFRIGERATE, COVERED, UNTIL COLD, AT LEAST 3 HOURS. YIELD: 8 SERVINGS.
PASTRY FOR SINGLE-CRUST PIE (9 INCHES): COMBINE 1-1/4 CUPS  FLOUR AND 1/4 TSP. SALT; CUT IN 1/2 CUP COLD BUTTER UNTIL CRUMBLY. GRADUALLY ADD 3-5 TBSP. ICE WATER, TOSSING WITH A FORK UNTIL DOUGH HOLDS TOGETHER WHEN PRESSED. WRAP IN PLASTIC WRAP AND REFRIGERATE 1 HOUR.

MACARRON APPLE PIE
1-1/2 CUPS  FLOUR
 1/2 TEASPOON SALT
 1/2 CUP SHORTENING
 2 TO 3 TABLESPOONS COLD WATER
     FILLING:
 4 CUPS SLICED PEELED TART APPLES
 1/2 CUP SUGAR
 1/4 TEASPOON GR CINNAMON
     TOPPING:
 1/2 CUP  FLOUR
 1/2 CUP SUGAR
 1/2 TEASPOON BAKING POWDER
 1/4 TEASPOON SALT
 1 EGG
 2 TABLESPOONS BUTTER, MELTED
 1/2 TEASPOON  VANILLA
 1/4 CUP FLAKED COCONUT
IN A LARGE BOWL, COMBINE FLOUR AND SALT; CUT IN SHORTENING UNTIL CRUMBLY. GRADUALLY ADD COLD WATER, TOSSING WITH A FORK UNTIL A BALL FORMS.
ROLL OUT PASTRY TO FIT A 9-IN. PIE PLATE; FLUTE EDGES. TOSS APPLES WITH SUGAR AND CINNAMON; POUR INTO CRUST. BAKE AT 375° FOR 20 MINUTES.
MEANWHILE, IN A SMALL BOWL, COMBINE THE FIRST FOUR TOPPING INGREDIENTS. STIR IN THE EGG, BUTTER AND VANILLA UNTIL SMOOTH. ADD COCONUT. SPOON OVER HOT APPLES, CAREFULLY SPREADING TO COVER. BAKE 30 MINUTES LONGER OR UNTIL APPLES ARE TENDER.

SLOW COOKER PUMPKIN COBBLER
3 EGGS
LARGE CAN OF PUMPKIN (29 OZ)
12 OZ EVAPORATED MILK
1 CUP  SUGAR
¼ CUP BROWN SUGAR
2 TSP CINNAMON
½ TSP GINGER
½ TSP SALT
1 TSP VANILLA
BUTTER PECAN CAKE MIX
4 TBSP BROWN SUGAR
¾ CUP MELTED BUTTER
BEAT THE EGGS .
ADD THE PUMPKIN, EVAPORATED MILK, SUGARS, CINNAMON, GINGER, SALT AND VANILLA.
MIX WELL AND POUR THE MIXTURE INTO A GREASED SLOW COOKER.
TOP WITH THE POWDERED CAKE MIX AND SPRINKLE WITH BROWN SUGAR.
DRIZZLE MELTED BUTTER EVENLY OVER THE TOP.
COOK ON LOW FOR 3-4 HOURS.

STRAWBERRY PRETZEL SALAD
1 1/2 CUPS CRUSHED PRETZELS
4 1/2 TABLESPOONS SUGAR
3/4 CUP BUTTER, MELTED
1 CUP  SUGAR
2 (8 OUNCE) PACKAGES CREAM CHEESE
1 (8 OUNCE) CONTAINER FROZEN WHIPPED TOPPING, THAWED
1 (6 OUNCE) PACKAGE STRAWBERRY FLAVORED JELL-O®
2 CUPS BOILING WATER
1 (16 OUNCE) PACKAGE FROZEN STRAWBERRIES
PREHEAT OVEN TO 350 DEGREES
MIX TOGETHER THE PRETZELS, 4 1/2 TABLESPOONS SUGAR AND MELTED BUTTER. PRESS INTO THE BOTTOM OF A 9X13 INCH PAN. BAKE FOR 10 MINUTES, OR UNTIL LIGHTLY TOASTED. SET ASIDE TO COOL COMPLETELY.
    IN A MEDIUM BOWL, BEAT THE SUGAR AND CREAM CHEESE UNTIL SMOOTH. FOLD IN WHIPPED TOPPING. SPREAD EVENLY OVER THE COOLED CRUST. REFRIGERATE UNTIL SET, ABOUT 30 MINUTES.
    IN A MEDIUM BOWL, STIR TOGETHER THE GELATIN MIX AND BOILING WATER. MIX IN FROZEN STRAWBERRIES, AND STIR UNTIL THAWED. POUR OVER CREAM CHEESE MIXTURE IN PAN. REFRIGERATE UNTIL COMPLETELY CHILLED, AT LEAST 1 HOUR.

AUNT BETTY'S PECAN PIE
3 EGGS SLIGHTLY BEATEN
1/2 CUP SUGAR
1/2 CUP BROWN SUGAR
1 CUP WHITE SYRUP
1 TBP MELTED BUTTER
ENOUGH PECANS TO COVER THE BOTTOM OF A 10 INCH PIE PLATE
COVER BOTTOM OF 10 INCH PIE PLATE WITH PECANS.
MELT BUTTER AND COMBINE WITH OTHER INGREDIENTS
POUR MIXTURE OVER THE PECANS.
BAKE 350 FOR 50-60 MINUTES
 

MONDAY NOVEMBER 10



MOM'S CRESCENT ROLLS
2 CUPS SCALDED MILK
2 PKG YEAST
1 CUP SHORTENING
1 CUP SUGAR
2 TSP SALT
6 BEATEN EGGS
8 CUPS FLOUR
STICKS OF BUTTER
LET SCALDED MILK COOL AND ADD YEAST TO ACTIVATE. COMBINE SHORTENING, SUGAR, AND SALT. MIX WELL WITH MIXER ON LOW SPEED. ADD MILK AND YEAST MIXTURE TO SHORTENING MIXTURE. ADD BEATEN EGGS AND MIX WELL. ADD HALF THE FLOUR MIXTURE AND MIX FOR TWO MINUTES. STIR IN REST OF FLOUR MIXTURE AND MIX BY HAND. PUT DOUGH INTO WELL GREASED BOWL, COVER, AND LET STAND FOR 3 HOURS. DIVIDE DOUGH IN TO 6 PIECES. ON A WELL FLOURED SURFACE, ROLL OUT EACH DOUGH PIECE INTO A CIRCLE. SPREAD SOFT BUTTER ON EACH CIRCLE. DIVIDE EACH CIRCLE LIKE A PIE INTO 8 PIECES. ROLL UP TRIANGLES FROM THE WIDE END DOWN TO POINT. PLACE ON A BAKING SHEET AND ALLOW TO RISE TO DOUBLE (3-4 HOURS). BAKE 400 FOR 8-10 MINUTES OR UNTIL GOLDEN BROWN. MAKES ABOUT 8 DOZEN ROLLS. TO FREEZE, PLACE ROLLS AFTER ROLLED UP ONTO COOKIE SHEET AND PLACE IN FREEZER TO FREEZE. AFTER FROZEN, PLACE IN FREEZER BAGS UNTIL READY TO USE. TO USE, REMOVE ROLLS FROM FREEZER BAG AND PLACE ON COOKIE SHEET TO RISE TO DOUBLE. (4 HOURS). BAKE 400 FOR 8-10 MINUTES OR UNTIL GOLDEN BROWN.


TURKEY BRINE
1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water
In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
    When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
    Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
    Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
    Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

CITRUS TURKEY BRINE
1 cup salt
1 lemon, cut into wedges
1 orange, cut into wedges
1 medium onion, cut into wedges
3 cloves garlic
4 bay leaves
1 tablespoon dried thyme
1 tablespoon ground black pepper
1 1/2 gallons cold water
Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.

SWEET BROWN SUGAR TURKEY BRINE
2 gallons water
1 1/2 cups canning salt
3 tablespoons minced garlic
1 tablespoon ground black pepper
1/4 cup Worcestershire sauce
1/3 cup brown sugar
In a food-grade large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting.

THURSDAY NOVEMBER 6


NORMA'S MOTHER BURNT SUGAR PIE
PLACE  3/4 CUP SUGAR IN AN IRON SKILLET ON LOW HEAT
COOK AND STIR UNTIL IT LIQUIFIES
ADD 3 TBP BUTTER AND 1 1/2 CUP MILK
COOK AND STIR TILL WELL MIXED
SET ASIDE
COMBINE:
1/2  CUP SUGAR
2 TBP CORN STARCH
2 TBP FLOUR
3 EGGS YOLK BEATEN
ANOTHER 1 1/2 CUPS MILK
1 TSP VANILLA
COMBINE AND MIX WELL
ADD TO THE BURNT SUGAR MIXTURE
COOK AND STIR UNTIL THICKENS
POUR INTO A BAKED PIE SHELL
AND ALLOW TO COOL


SUGAR CREAM PIE
8-inch Pie Crust Recipe
1 cup lightly-packed brown sugar
1 tablespoon  flour
1 cup (minus 2 tablespoons) heavy or whipping cream
Preparation:
Preheat oven to 325
Mix brown sugar and flour directly in prepared unbaked pie crust until flour disappears. Add the cream and mix with finger or wooden spoon.
Bake until entire surface of filling is boiling and crust is well bronzed, approximately 50 to 60 minutes. Remove from oven and let cool to room temperature before serving.
Notes: A fresh pie crust can be used, but I have got into the habit of freezing my pie crusts before using. This allows me to mix the ingredients with a spoon without damaging the crust.
It is easier to tell when the pie is baked by eye rather than by time. You will see lively boiling in the center, and sluggish boiling on the edge where the filling has thickened.

BROWN SUGAR PIE
3 cups brown sugar
1 tablespoon flour
1/2 teaspoon salt
1/2 cup buuter or margarine, melted and slightly cooled
3 eggs, beaten well
1 teaspoon vanilla
1 cup milk
2 regular 9-inch pie crusts or 1 deep-dish pie crust
Prepare the pie crusts per package instructions, or make up your own favorite dough.
In a large bowl, combine the brown sugar, flour, and salt. Be sure to break up any clumps of brown sugar. In a smaller bowl, mix together the melted margarine, beaten eggs, vanilla, and milk; beat well. Add this wet mixture to the brown sugar mixture and blend very well with a handheld mixer. Pour into the pie crust(s) and bake at 350F for about 30 minutes for a regular crust, 60-70 minutes for a deep-dish crust, or until set (just a wee bit wobbly) in the middle. Let cool completely before slicing and serving.

BURNT SUGAR PIE
3 c. milk, scalded
1/3 c. Burnt Sugar Syrup (below)
4 eggs, well beaten
1/3 c. sugar
1/2 tsp. vanilla
2 tbsp. cornstarch
Baked 10-inch pie shell
Blend together milk and Burnt Sugar Syrup. Combine beaten eggs, sugar, salt and vanilla. Slowly cook all ingredients together over low to medium heat until thick and bubbly. Pour into baked pie shell.
BURNT SUGAR SYRUP:
2 c. sugar
1 c. boiling water
Pour sugar in heavy skillet. Melt over low heat, stirring constantly with wooden spoon to prevent scorching. When sugar becomes clear, brown syrup, stir in boiling water. Stir until it is smooth. Cool. This is enough for 3 pies. You can put mMAC AND CHEESE WITH PEPPERONI
3 cups uncooked elbow macaroni
2 (8 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
1/2 pound shredded Cheddar cheese
1/2 pound shredded sharp Cheddar cheese
25 slices pepperoni sausage
salt and pepper to taste
onion powder to taste
garlic powder to taste
Preheat oven to 350
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
In a 9x13 inch baking dish combine cooked macaroni, tomato sauce, tomato paste, cheeses, pepperoni, salt, pepper, onion powder and garlic powder.
Bake in preheated oven for 45 minutes.
eringue on top.


 

TUESDAY NOVEMBER 4


ALICES MACARONI AND CHEESE
1 CUP ELBOW MACARONI PREPARED
DRAIN OFF WATER
IN A MICROWAVE:
PUT IN 1/2 CUP VELVEETA DICED
2 TBP BUTTER
1/2 CUP MILK
MICROWAVE UNTIL CHEESE AND BUTTER IS MELTED
POUR CHEESE SAUCE OVER THE MACARONI
MIX AND HEAT THROUGH AND SERVE


AUNT  BETTY'S  MACARONI CHEESE
 4 cups cooked elbow macaroni, drained
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk
Preheat oven to 350
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

SLOW COOKER MAC AND CHEESE
8 ounces elbow macaroni
    butter, for greasing the slow cooker
    2 teaspoons olive oil
    1 cup evaporated milk
    1/2 cup milk
    1/2 tespoon salt
    1/4 teaspoon ground black pepper
    2 cups (8 ounces) shredded sharp Cheddar cheese or a Cheddar blend
    4 tablespoons butter, melted
Cook the macaroni following package directions. Drain in a colander and rinse with hot water. Drain well.
Generously butter the sides and bottom of a 3 1/2- to 4-quart slow cooker (I use about 2 tablespoons of butter). Combine the macaroni with the remaining ingredients in the slow cooker and blend well. Cover the slow cooker and cook on LOW for 2 1/2 to 3 1/2 hours, stirring a few times. If desired, spoon the cooked macaroni and cheese mixture into a baking dish, sprinkle with a little more cheese, and put under the broiler for a minute or 2, just until cheese is melted.

CREAMY MACARONI AND CHEESE
8 ounces elbow macaroni
4 tablespoons butter
1/4 cup flour
1/8 teaspoon ground black pepper
1/4 teaspoon salt
1 cup milk
1 1/2 cups light cream or half-and-half
1 teaspoon Dijon mustard or your favorite gourmet mustard
3 cups shredded cheese, half Cheddar and half American, divided
1 cup croissant crumbs tossed with 2 tablespoons melted butter

VIRGINIA'S MAC AND CHEESE
1 JAR OF RAGU CREAMY CHEESE
COOK 1 CUP OF MACARONI
ADD 1 TSP BUTTER
ADD CHEESE AND BUTTER TO HOT MACARONI
MIX WELL TILL ALL MELTED

MACARONI AND FOUR CHEESES
1 LB MACARONI
1 TBP SALAD OIL
PLACE IN WATER TO COOK MACARONI
3 TBP BUTTER
1/2 TSP BUTTER FLAVORING
1 CUP PARMESON
1/2 CUP SWISS
1/2 CUP MOZZARELLA
1/2 CUP CHEDDAR
1 CUP CREAM OR MILK
SALT AND PEPPER TO TASTE
COOK MACARONI
ADD REMAINING INGREDIENTS
MIX WELL
POUR INTO A LARGE CASSEROLE DISH
SPRINKLE A LITTLE PARMESON ON TOP
BAKE 400 FOR 20 MINUTE

MAC AND CHEESE WITH PEPPERONI

DEVILLED CRAB CAKES
    1 tablespoon vegetable oil
    1/2 green bell pepper, chopped
    1/2 cup chopped onion
    1 celery stalk, chopped
    1 pound imitation crabmeat, flaked
    1/2 cup bread crumbs
    1 egg, beaten
    1 teaspoon yellow mustard
    1 tablespoon ketchup
    1 tablespoon mayonnaise
Preheat oven to 400 degrees heat, heat oil. Add green pepper, onion, and celery, and saute until tender.
In a medium bowl, combine remaining ingredients; add the vegetable mixture and mix well. Form into 8 patties and place on prepared baking sheet.
Bake 18 to 20 minutes, or until golden. Serve warm.
 

MONDAY NOVEMBER 3


MONDAY  NOVEMBER 1

DEVILLED CRAB CAKES
    1 tablespoon vegetable oil
    1/2 green bell pepper, chopped
    1/2 cup chopped onion
    1 celery stalk, chopped
    1 pound imitation crabmeat, flaked
    1/2 cup bread crumbs
    1 egg, beaten
    1 teaspoon yellow mustard
    1 tablespoon ketchup
    1 tablespoon mayonnaise
Preheat oven to 400 degrees heat, heat oil. Add green pepper, onion, and celery, and saute until tender.
In a medium bowl, combine remaining ingredients; add the vegetable mixture and mix well. Form into 8 patties and place on prepared baking sheet.
Bake 18 to 20 minutes, or until golden. Serve warm.
 

THURSDAY OCTOBER 23


Boston Cream Cakes:
2 cups of flour
1 1/2 cups of water
1 cup butter
 5 eggs
Boil the butter and water together, stir in the flour while boiling; after it is cool, add the eggs, well beaten. Put a large spoonful in muffin rings, and bake twenty minutes in a hot oven.
The cream for them is made as follows: Put over the fire one cup of milk and not quite a cup of sugar, one egg, mixed with three teaspoonfuls of corn starch and one tablespoonful of butter. Boil a few moments only. When cool, add 1 TSP vanilla to the taste.
Open the cakes and fill them with this cream.

CARAMEL APPLES
6 apples
Craft sticks
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons milk
Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet. Place caramels and milk in a microwave safe bowl and microwave for 2 minutes, stirring once. Allow to cool briefly. Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set. They can be rolled in chopped nuts for an added touch of flavor!

CARNIVAL CARAMEL APPLES
1/2 cup butter, cubed
 2 cups packed brown sugar
 1 cup light corn syrup
 Dash salt
1 can (14 ounces) sweetened condensed milk
 1 teaspoon  Vanilla
 10 to 12 Popsicle sticks
 10 to 12 medium tart apples, washed and dried
  1 cup salted peanuts, chopped
In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes stirring constantly. Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla.
Insert Popsicle sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Dip bottom of apples into peanuts. Place on greased waxed paper until set.

RED CINNAMON APPLES
1 cup water
1/2 cup corn syrup
2 cups sugar
1 teaspoon cinnamon flavoring
1 teaspoon red coloring
1 dozen wooden craft sticks
1 dozen small firm apples
Boil water, syrup, and sugar together until a brown caramel color is reached (at about 250 degrees F on a candy thermometer). Remove from the heat and add cinnamon and red coloring. Cool slightly. Meanwhile force a stick into the core of each apple. Dip the apples 1 at a time into the heavy red syrup, drain well, and place on a buttered baking sheet to cool.

SPICEY CHICKEN BREAST
4 boneless skinless chicken breast
Dash of sea salt and black pepper
1 Tablespoon coconut oil
1 small yellow onion, chopped
1 tomato, seeded and diced
2 Tablespoon chili in adobo sauce
1 Tablespoon chili powder
1 Tablespoon balsamic vinegar
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
Rinse the chicken breasts and pat dry. Butterfly cut the chicken, opening each breast up like a book. Sprinkle both sides with salt and pepper. Place the chicken in a baking pan and set aside in the fridge as you prepare the sauce.
Place the coconut oil in a skillet over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add the remaining ingredients and continue to cook for about 10 minutes. Use a hand blender to puree the sauce until smooth.
Coat the chicken with half of the sauce and marinate for 2 hours Preheat the oven to 350
Cover the chicken with foil and bake chicken for 30 minutes in the preheated oven. Serve warm with a spoonful of the reserved sauce. Enjoy!

SHORT RIB COBBLER
1-1/4 teaspoons salt, divided
1/2 teaspoon pepper
2 pounds well-trimmed boneless beef short ribs, cut into 1-1/2-in. pieces
5 tablespoons olive oil, divided
1 large onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 garlic clove, minced
2 tablespoons tomato paste
5 cups beef stock
1 cup dry red wine or additional beef stock
1 teaspoon poultry seasoning
1 bay leaf
1 package (14 ounces) frozen pearl onions, thawed
4 medium carrots, cut into 2-inch pieces
COBBLER TOPPING:
2 cups biscuit/baking mix
2/3 cup 2% milk
Fresh thyme leaves
Preheat oven to 350°. In a shallow bowl, mix 1/2 cup flour, 3/4 teaspoon salt and pepper. Dip short ribs in flour mixture to coat all sides; shake off excess.
In an ovenproof Dutch oven, heat 3 tablespoons oil over medium heat. Brown beef in batches. Remove from pan.
In same pan, heat remaining oil over medium heat. Add onion, chopped carrot and celery; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato paste and remaining flour until blended. Gradually stir in stock and wine until smooth. Return beef to pan; stir in poultry seasoning, bay leaf and remaining salt. Bring to a boil.
Bake, covered, 1-3/4 hours. Stir in pearl onions and carrot pieces. Bake, covered, 30-45 minutes longer or until beef and onions are tender. Skim fat and remove bay leaf.
In a small bowl, mix biscuit mix and milk just until a soft dough forms. Drop by scant 1/4 cupfuls over beef mixture. Bake, uncovered, 40-45 minutes longer or until topping is golden brown. Sprinkle with thyme. Yield: 8 servings.
 

WEDNESDAY OCTOBER 22


WEDNESDAY   OCTOBER  22
Sweet, Salty, Spicy Party Nuts
Cooking spray
1 cup untoasted walnut halves
1 cup untoasted pecan halves
1 cup unsalted, dry roasted almonds
1 cup unsalted, dry roasted cashews
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 cup white sugar
1/4 cup water
1 tablespoon butter
 Preheat oven to 350  Line a baking sheet with aluminum foil and lightly coat with cooking spray.
    Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
    Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
    Transfer nuts to the prepared baking sheet and spread into a single layer.
    Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

726-3396 TO SELL WALNUTS IN ALBANY, MO.

TUESDAY OCTOBER 21


CHICKEN NACHOS
2 skinless, boneless chicken breast halves - chopped
2 tablespoons vegetable oil
1 teaspoon cayenne pepper, or to taste
1 (12 ounce) package corn tortilla chips, or as needed
1 (8 ounce) package shredded Mexican-style cheese blend
1 (7 ounce) can diced green chilies, drained
In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.
Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.
Preheat the oven to 325 degrees F  Spread a thin layer of tortilla chips in a 9x13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.
Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.

PEANUT BUTTER BALLS                ALICE
16 OZ JAR OF PEANUT BUTTER
1/2 STICK BUTTER
1 LB POWDERED SUGAR
2 BAGS CHOCOLATE CHIPS
1 TSP PARAFIN
COMBINE PEANUT BUTTER, BUTTER AND POWDERED SUGAR
MIX WELL AND SHAPE INTO A BALL
PLACE ON JELLY ROLL PAN
PLACE IN DEEP FREEZE OVERNIGHT
PLACE 1 BAG OF CHIPS IN DOUBLE BOILER AND ALLOW TO MELT
ADD 1/2 TSP PARAFIN
DIP THE BALLS IN CHOCOLATE
PLACE ON WAX PAPER AND ALLOW TO COOL

PEANUT BUTTER BALLS
1/2 cup butter, softened
 2 teaspoons vanilla extract
1/8 teaspoon salt
2 cups creamy peanut butter
2 cups confectioners' sugar
2 cups chopped pecans
 2 1/2 cups graham cracker crumbs
1 cup confectioners' sugar
2 cups semisweet chocolate chips
2 tablespoons shortening
Cream together the butter, vanilla, salt and peanut butter. Stir in 2 cups of the confectioners' sugar, nuts and all but 1/2 cup of the graham cracker crumbs. Add the last 1/2 cup of graham cracker crumbs only if needed; otherwise it may be difficult to mold the balls.
Form the mixture by hand into 1 inch balls. Roll each ball in the remaining cup of confectioners' sugar. Set the balls in a single layer on a cookie sheet and refrigerate until firm. At this point the cookies may be dipped in melted chocolate or they can be left plain. Store in an airtight container in the refrigerator.
To Dip Balls In Chocolate: In the top half of a double boiler; melt the chocolate chips and shortening just until the chips are melted. Remove from heat but leave over hot water. Insert a toothpick into the chilled balls and dip into the melted chocolate until coated. Set on waxed paper until hardened.

PRETZEL AND BEER DOGS
Canola oil
1 cup flour
1/3 cup crushed pretzels
1/3 cup cornmeal
1 1/2 teaspoon baking powder
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon black pepper
1 cup beer
1 egg
1 pound hot dogs, cut into 1-inch chunks
Heat approximately 1 inch of canola oil in a large, deep frying pan over high heat.
In a bowl, combine the flour, crushed pretzels, cornmeal, baking powder, onion powder, dry mustard, and pepper; mix well.
In a small bowl, combine the beer and the egg. Slowly add to the flour mixture, blending well.Dip each hot dog chunk in the batter, coating well. Carefully place in the oil and fry until golden, turning if necessary. Remove the dogs from the oil and drain on paper towels. Serve immediately.

CHILI CHEESE DIP
1 (8-ounce) package cream cheese, softened
    1/2 cup chunky salsa
    1 cup shredded Cheddar cheese, divided
    1 (16-ounce) can chili beans, undrained
    3 scallions (green onions), thinly sliced
    1 (2.25-ounce) can pitted sliced black olives, drained (optional)
    Tortilla chips
Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
 In a medium bowl, combine cream cheese and salsa then spread mixture in bottom of pie plate. Sprinkle with 1/2 cup Cheddar cheese. Spread chili beans over cheese then top evenly with remaining Cheddar cheese, scallions, and black olives, if desired.
 Bake 15 to 20 minutes, or until mixture is thoroughly heated and cheese is melted. Serve with tortilla chips.
     

POTATO CHIP COOKIES
    2 cups (4 sticks) butter, softened
    1 cup sugar
    3 1/4 cups  flour
    1 teaspoon vanilla
    1 1/2 cup coarsely crushed potato chips
 Preheat oven to 300
 In a large bowl, cream butter and sugar. Slowly add flour and vanilla until well blended. Stir in potato chips; mix well.
 Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Using a fork, flatten each cookie.
Bake 20 to 25 minutes, or until light golden around edges. Let stand 5 minutes then remove to a wire rack to cool completely.

NORMAS POTATO CHIP COOKIES
1 CUP OLEO
1 CUP SUGAR
1 CUP BROWN SUGAR
2 EGGS
1 TSP VANILLA
2 CUPS COURSELY CHOPPED POTATO CHIPS
1 PKG BUTTERSCOTCH CHIPS
2 1/2 CUPS FLOUR
1 TSP SODA
COMBINE DRY INGREDIENTS  AND MIX WELL
CREAM TOGETHER WITH BUTTER
ADD EGGS AND VANILLA
FOLD IN BUTTERSCOTCH CHIPS, SODA, AND FLOUR
MIX WELL
DROP ON COOKIE SHEET BY TSP
BAKE 375 FOR 12-15 MINUTES
 

MONDAY OCTOBER 20


CRISPY PORK CUTLETS
2 (1 1/4 pound) fully trimmed pork tenderloins, cut into 8 pieces
salt and freshly ground black pepper to taste
 2 tablespoons  flour, or as needed
2 eggs, beaten
3 cups panko bread crumbs
2 tablespoons butter
1/3 cup diced dill pickles
1 bunch green onions, chopped, green tops reserved
1 pinch cayenne pepper, or to taste
1 1/2 tablespoons flour
1 1/2 cups cold milk, or more as needed
1 teaspoon Worcestershire sauce, or to taste
1/4 teaspoon freshly ground black pepper, or more to taste
1/2 cup vegetable oil for frying
salt to taste
Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch.
    Place pork pieces on a plate and season both sides generously with salt and black pepper. Sprinkle 2 tablespoons of flour over pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat.
    Transfer pork pieces to a bowl filled with panko bread crumbs. Press bread crumbs firmly into the meat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes.
    Melt butter in a skillet over medium heat. Stir in pickles, , and green onions; cook and stir until onions have softened, about 3 minutes.
    Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes.
    Slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning.
    Heat half the vegetable oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlet

GOLDEN BAKED PORK CUTLETS
1 pound pork tenderloin, trimmed
    1/2 cup dry breadcrumbs, preferably whole-wheat (see Tip)
    1 teaspoon sugar
    1/2 teaspoon paprika
    1/2 teaspoon onion powder
    1/2 teaspoon salt
    4 teaspoons canola oil
    1 large egg white, lightly beaten
    4 teaspoons cornstarch
Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
    Holding a chef’s knife at a 45° angle and perpendicular to the tenderloin, slice the pork into 4 long, thin “fillets.”
    Mix breadcrumbs, sugar, paprika, onion powder and salt in a shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. Lightly beat egg white with a fork in another shallow dish. Sprinkle cornstarch over the pork slices and pat to coat evenly on both sides. Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides. (Discard leftover mixture.)
    Place the pork on the prepared baking sheet. Bake until just barely pink in the center and an instant-read thermometer registers 145°F, 14 to 16 minutes.

SPICEY ITALIAN PORK CUTLETS
1/4 cup extra virgin olive oil, divided
4 boneless pork chops, pounded to 1/4 inch thick
salt and pepper to taste
4 cloves garlic, thinly sliced
1 large tomato, diced
1/3 cup chicken broth
1/4 cup dry white wine
3 tablespoons minced fresh parsley
1/4 teaspoon red pepper flakes
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Season the pork chops with salt and pepper, and quickly sear on both sides. Remove from heat, and set aside.
    Heat the remaining olive oil in the skillet over medium-high heat, and saute the garlic about 30 seconds. Mix in the tomato, chicken broth, wine, parsley, and red pepper flakes. Cook and stir until thickened, about 2 minutes.
    Return the pork chops to the skillet, and continue cooking 5 to 10 minutes, to an internal temperature of 145  Serve pork with the tomato and broth mixture from the skillet.

THURSDAY OCTOBER 16


PORK STEAK CASSEROLE
1 1/2 pound pork steak, cut into strips
2 tablespoons oil
1 large onion, chopped
1 small green bell pepper, chopped
1 can (4 ounce size) mushrooms, drained
1 can (8 ounce size) tomato sauce
3 tablespoons brown sugar
1 1/2 tablespoon vinegar
1 1/2 teaspoon salt
2 tablespoons Worcestershire sauce
rice or noodles, cooked
directions
Brown pork in oil in skillet. To remove excess fat drain on paper towels.
Place pork strips and all remaining ingredients in crock pot for 6 to 8 hours on low or 4 hours on high.
Serve over noodles or rice.
Oven method: Place in a greased casserole dish and baked for 2 hours at 350

ALOHA PORK STEAK
4 pork shoulder steaks, cut 1/2-inch thick
2 teaspoons cooking oil
1 can (8 ounce size) crushed pineapple, do not drain
1/2 cup chopped green bell pepper
1/2 cup water
1/3 cup packed brown sugar
2 tablespoons quick-cooking tapioca
2 tablespoons ketchup
2 teaspoons soy sauce
1/2 teaspoon dry mustard
2 cups hot cooked rice
directions
In a large skillet brown pork steaks on both sides in hot oil. Drain off fat.
Transfer steaks to 3-1/2 or 4-quart crockery cooker.
In a bowl combine undrained pineapple, green pepper, water, brown sugar, tapioca, ketchup, soy sauce, and dry mustard; pour over steaks. Cover; cook on LOW for 6 to 8 hours (or on HIGH  4 hours)

SHERBERT PUNCH
3/4 container of orange or pineapple sherbet
1 can frozen orange juice
1 lg. can fruit punch
2 liter 7Up, may not need all
Pour into punch bowl orange juice, fruit punch and 7Up (taste to make sure have enough 7Up). Spoon in desired amount of sherbet.

SHERBET PUNCH    
1 pt. sherbet, raspberry
2 qt. Kool-Aid (presweetened raspberry)
1 can Hawaiian punch
1 liter ginger ale
Mix Kool-Aid and Hawaiian Punch very well, then add ginger ale and sherbet. Stir until foamy. You can replace with different flavors of Kool-Aid and sherbet, just use matching flavor of Hi-C drink.

SHERBET PUNCH    
3/4 container of orange or pineapple sherbet
1 can frozen orange juice
1 lg. can fruit punch
2 liter 7Up, may not need all
Pour into punch bowl orange juice, fruit punch and 7Up (taste to make sure have enough 7Up). Spoon in desired amount of sherbet.

SHERBET PUNCH    
1 qt. club soda
1 qt. ginger ale
1/2 gallon rainbow sherbet
1/2 gallon strawberry ice cream
1 can Hi-C citrus juice
1 can pineapple juice
Frozen strawberries
Punch bowl
Mix all liquids first into punch bowl. Scoop in ice cream and sherbet. Add strawberries.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE
2 1/2 pounds boneless pork loin roast
1 cup real maple syrup
4 tablespoons prepared Dijon-style mustard
2 1/2 tablespoons cider vinegar
2 1/2 tablespoons soy sauce
 salt to taste
ground black pepper to taste
Preheat the oven to 350
    Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
    Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.
 

WEDNESDAY OCTOBER 15


YELLOW IRIS AND OTHER PERENNIAL
660-439-3190

CABBAGE ROLLS        GOLUMPKI            VIRGINIA
BOIL THE CABBAGE IN CORE IT WITH SALT
REMOVE THE LEAF AND CUT OUT THE VEIN
ROLL UP A PORTION OF MEAT LOAF MIXTURE WITH COOKED RICE
PLACE IN BOTTOM ROASTER
SAUCE:
TOMATO BASE
ADD SEASONING AND WORSTERCHIRE
LAY SOME STRIPS OF BACON ON TOP
BAKE 350 FOR 1 1/2 HOURS

PORK STEAKS
1/4 cup butter
1/4 cup soy sauce
1 bunch green onions
2 cloves garlic, minced
6 pork butt steaks
Melt butter in a skillet, and mix in the soy sauce. Saute the green onions and garlic until lightly browned.
    Place the pork steaks in the skillet, cover, and cook 8 to 10 minutes on each side, Remove cover, and continue cooking 10 minutes,

CINNAMON APPLE PORK STEAK
2 tablespoons reduced-fat butter, divided
    4 boneless pork loin chops (4 ounces each)
    3 tablespoons brown sugar
    1 teaspoon ground cinnamon
    ½ teaspoon ground nutmeg
    ¼ teaspoon salt
    4 medium tart apples, thinly sliced
    2 tablespoons chopped pecans
Directions: In a large skillet, heat 1 tablespoon butter over medium heat. Add pork chops; cook 4 to 5 minutes on each side or until a thermometer reads 145 degrees Fahrenheit. Meanwhile, in a small bowl, mix brown sugar, cinnamon, nutmeg, and salt.
Remove chops; keep warm. Add apples, pecans, brown sugar mixture, and remaining butter to pan; cook and stir until apples are tender. Serve with chops.

BBQ PORK STEAKS
4 pork steaks
1 teaspoon oil
1 cup ketchup
1 cup water
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
1 teaspoon chili powder
1 1/2 teaspoon paprika
2 large onions, sliced thin
salt and pepper
directions
Season pork steaks with salt, pepper, and paprika. Place steaks in crockpot with oil, turning to coat. Slice onions very thin. Add all other ingredients to crockpot. Cover; cook on low for 8 hrs.
 

TUESDAY OCTOBER 14


MEATBALL

1 lb lean (at least 80%) ground beef

1/2 cup Italian-style bread crumbs

1/4 cup milk

1/2 teaspoon salt

1/2 teaspoon Worcestershire sauce

1/4 teaspoon pepper

1 small onion, finely chopped (1/4 cup)

1 egg

Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.

2 In large bowl, mix all ingredients. Shape mixture into 20 to 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.

3 Bake uncovered 18 to 22 minutes or until no longer pink in center.

YELLOW IRIS AND OTHER PERENNIAL

660-439-3190

LEMON CAKE VIRGINIA

1 LEMON CAKE MIX

3 EGGS

3/4 CUP OIL

1 CAN 7UP

COMBINE AND MIX WELL

POUR INTO A BUNDT CAKE PAN

BAKE 350 FOR 38 MINUTE

ALICE'S MOM MEATBALL

1 LB GROUND BEEF

2 EGGS

1 TSP WORSTERCHIRE

DASH PEPPER

DASH SALT

1 PKG 4 SQUARE CRACKERS

COMBINE AND MIX WELL SHAPE INTO BALLS

BROWN IN SKILLET

PLACE IN CROCKPOT IN FINISH

 

MONDAY OCTOBER 13


CLASSIC BEEF ROAST
    1 teaspoon olive oil
    1 (3-pound) boneless chuck roast, trimmed
    1 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper
    2 cups coarsely chopped onion
    1 cup dry red wine
    4 thyme sprigs
    3 garlic cloves, chopped
    1 (14-ounce) can fat-free, less-sodium beef broth
    1 bay leaf
    4 large carrots, peeled and cut diagonally into 1-inch pieces
    2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
    Fresh thyme leaves (optional)
Preheat oven to 350º.
    Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
    Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
    Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

SLOW COOKER BEEF ROAST
1 (2 pound) beef round roast
2 large carrots, chopped
1 large onion, thinly sliced
2 stalks celery, chopped
1 teaspoon garlic powder
ground black pepper to taste
1/2 cup Worcestershire sauce
1/2 cup barbeque sauce
Place beef round roast in slow cooker, then add carrots, onion, and celery. Season with garlic powder and black pepper. Pour Worcestershire and barbeque sauce over meat and vegetables. Cook on Low until the meat is tender, 6 to 8 hours.

PAULA DEEN POTROAST
1 (3 to 4-pound) boneless chuck roast
1 teaspoon House Seasoning, recipe follows
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules
3/4 cup water
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Preheat oven to 350
Add the House Seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.
Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
Remove and discard the bay leaves.
*Cook's Note: If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.
House Seasoning:
Mix ingredients and store in an air tight container for up to 6 m
 

THURSDAY OCTOBER 9


APPLE PIE SPICE
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cardamom
COMBINE AND MIX WELL

CREAMY HAM AND ASPARAGUS SOUP
1-1/2 cups cut fresh asparagus (1-inch pieces)
 1 medium carrot, julienned
 2 tablespoons butter
3 small onions, quartered
 2 tablespoons all-purpose flour
 1 cup milk
1 cup chicken broth
 1 cup cubed fully cooked ham
 1 jar (2-1/2 ounces) sliced mushrooms, drained
 1 cup half-and-half cream
 Salt and pepper to taste
 Grated Parmesan cheese, optional
 Chopped fresh parsley, optional
 Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and set aside.
In a large heavy saucepan, saute carrot in butter for 3-5 minutes; add onions and saute 2 minutes longer or until tender. Stir in flour; gradually add milk. Bring to a boil; boil and stir for 2 minutes. Add broth, ham, mushrooms and reserved asparagus. Reduce heat; add cream. Heat through but do not boil. Add salt and pepper. Garnish with Parmesan cheese and parsley if desired.

RED PEPPER SOUP
6 medium sweet red peppers, chopped
 2 medium carrots, chopped
2 medium onions, chopped
 1 celery rib, chopped
 4 garlic cloves, minced
 1 tablespoon olive oil
2 cans (one 49-1/2 ounces, one 14-1/2 ounces) chicken broth
 1/2 cup uncooked long grain rice
 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
 1-1/2 teaspoons salt
 1/4 teaspoon pepper
 1/8 to 1/4 teaspoon cayenne pepper
 1/8 to 1/4 teaspoon crushed red pepper flakes
 In a large Dutch oven or soup kettle, saute red peppers, carrots, onions, celery and garlic in oil until tender.
Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the vegetables and rice are tender.
Cool for 30 minutes. Puree in small batches in a blender; return to pan. Add red pepper flakes; heat through. Yield: 10-12 servings (about 3 quarts).

BAKED POTATO SOUP
8 slices    Bacon, cooked and crumbled slices
5 Baking potatoes, large
1 Onion diced
1/3 cup  flour
1/8 tsp     Black pepper, ground
1 tsp Salt
1/4 cup Butter
2 cups     Cheddar cheese
1 qt Half-and-half
3 cups Milk
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper.

AUTUMN CHOWDER
2 bacon strips, diced
1/4 cup chopped onion
1 medium red potato, cubed
1 small carrot, halved lengthwise and thinly sliced
1/2 cup water
3/4 teaspoon chicken bouillon granules
1 cup milk
2/3 cup frozen corn
 1/8 teaspoon pepper
 2-1/2 teaspoons  flour
2 tablespoons cold water
3/4 cup shredded cheddar cheese
 In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.
Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.

CHEESEBURGER SOUP
1 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup  flour
2 cups (8 ounces) process cheese (Velveeta), cubed
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
 In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.

 

WEDNESDAY OCTOBER 8


BAKED SMOKED SAUSAGE SPAGHETTI CASSEROLE
1 package Smoked Split Rope Sausage, sliced
1 pound spaghetti, cooked according to package directions
1 medium onion, chopped
 2 garlic cloves, minced
 2 teaspoons olive oil
 1 green bell pepper, diced
 1 package (8 ounces) sliced mushrooms
  1/2 teaspoon seasoned salt
 1/2 teaspoon Italian seasoning
  1 can (28 ounces) crushed tomatoes
  3/4 cup water
  1 cup basil leaves, coarsely chopped
  1 cup shredded Cheddar cheese, divided
In a Dutch oven, over medium heat, cook sausage, onion and garlic in oil until onions are tender.
Add green pepper, mushrooms, salt and seasoning; continue to cook for 4 minutes.
Stir in tomatoes, water and basil.
Simmer, uncovered, for 20-25 minutes.
Add prepared spaghetti to sauce; toss to coat evenly. Spoon one-half of the pasta mixture into a greased 2-1/2 quart baking dish. Sprinkle with one-half of the cheese.
Top with remaining pasta mixture and cheese.
Bake, covered, at 350 for 20-25 minutes.
Remove cover, bake 5 minutes longer. Serve. Yield: 4-6 servings.

EASY MEATLOAF
2 eggs, beaten
1/2 cup ketchup
1/2 cup milk
1 cup  Italian Style Bread Crumbs
1/4 cup finely chopped onion
1 lb. lean ground beef
Topping
1/4 cup ketchup
1 Heat oven to 350. In large bowl, combine all meat loaf ingredients; mix well. Press mixture in ungreased 8x4-inch loaf pan. Bake at 350. for 40 minutes.
2 Remove meat loaf from oven. Spread 1/4 cup ketchup evenly over top. Return to oven; bake an additional 15 to 20 minutes or until meat thermometer reaches  and beef is thoroughly cooked. Let stand 10 minutes before serving.

MEATLOAF IN A CUP FOR ONE PERSON    MICROWAVE        MARY
1/4 CUP GROUND BEEF
2 TBP BREAD CRUMBS, OATMEAL, OR CRACKER CRUMBS
1 TBP KETCHUP
1 TSP MILK
2 TSP MINCED ONION OR 2 TSP ONION SOUP MIX
COOKIES BBQ SAUCE
SALT AND PEPPER TO TASTE
COMBINE ALL THE INGREDIENTS
SHAPE AND PUT INTO A MICROWAVABLE CUP
PUSH A HOLE IN THE MIDDLE OF THE LOAF
COVER WITH A LITTLE COOKIES BBQ SAUCE
COOK ON HIGH FOR 3-4  MINUTES
DOUBLE THIS RECIPE AND MAKE 2 CUPS
COOK ON HIGH FOR 6-7 MINUTES

MICROWAVE MEATLOAF FOR FOUR            MARY
1 1/2 LB LEAN GROUND BEEF
1 EGG BEATEN
3/4 CUP DRY CRACKER OR BREAD CRUMBS
1/4 CUP KETCHUP OR COOKIES BBQ SAUCE
1 SMALL ONION DICED
SALT AND PEPPER
COMBINE ALL AND MIX WELL
PUT IN A MICROWAVEABLE DISH
POKE HOLE IN MIDDLE
COVER
MICROWAVE FOR 15 MINUTES ON MEDIUM HIGH
TOPPING:
1/4 CUP KETCHUP OR COOKIES BBQ SAUCE
2 TBP BROWN SUGAR
1/4 TSP NUTMEG
1 TSP DRY MUSTARD
COMBINE AND MIX WELL
POUR OVER TOP OF MEATLOAF
BACK TO MICROWAVE FOR MEDIUM HIGH FOR 5-7 MINUTES MORE

HEARTY CHICKEN AND NOODLE SOUP
1 stewing chicken (about 6 pounds), cut up
8 cups water
1 large onion, quartered
 1 cup chopped fresh parsley
 1 celery rib, sliced
 5 teaspoons chicken bouillon granules
 5 whole peppercorns
 4 whole cloves
 1 bay leaf
 2 teaspoons salt
 1/2 teaspoon pepper
 Dash dried thyme
 2 medium carrots, thinly sliced
 NOODLES:
 1-1/4 cups  flour
 1/2 teaspoon salt
 1 egg
 2 tablespoons milk
 In a stockpot, combine the first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender.
Remove chicken from pot. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Strain broth and skim fat; return to the pot. Add chicken and carrots.
For noodles, in a small bowl, combine flour and salt. Make a well in the center. Beat egg and milk; pour into well. Stir together, forming a dough.
Turn dough onto a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in. rectangle. Cut into 1/2-in. strips; cut the strips into 1-in. pieces. Bring soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until noodles are tender. Yield: 12 servings (3 quarts).


 

TUESDAY OCTOBER 7


APPLE FRITTERS
3 CUPS  FLOUR
3 TABLESPOONS SUGAR
2 1/2 TEASPOONS BAKING POWDER
1 3/4 CUP MILK
1 EGG
1 CUP VEGETABLE OIL
4 TO 5 APPLES, PEELED, CORED, AND CUT IN 1/4-INCH-THICK ROUND SLICES
1 CUP POWDERED SUGAR
IN A LARGE BOWL, COMBINE FLOUR, SUGAR, BAKING POWDER, MILK, AND EGG; MIX WELL.
IN A LARGE SKILLET OVER MEDIUM HEAT, HEAT OIL UNTIL HOT BUT NOT SMOKING. DIP APPLE SLICES INTO BATTER, ONE AT A TIME, THEN PLACE IN OIL.
COOK 1 TO 2 MINUTES PER SIDE, OR UNTIL GOLDEN ON BOTH SIDES. DRAIN ON A PAPER TOWEL-LINED PLATTER.
PLACE POWDERED SUGAR IN A SHALLOW DISH. CAREFULLY DIP HOT FRITTERS IN SUGAR, COATING COMPLETELY. SERVE IMMEDIATELY.
IF THE BATTER BECOMES TOO THICK, BE SURE TO ADD A TABLESPOON OR TWO OF MILK TO ACHIEVE THE DESIRED CONSISTENCY.


CHEESY CHICKEN CORN SOUP
3 (10-3/4-ounce) cans cream of chicken soup, undiluted
    1 3/4 cup chicken broth
    1 (16-ounce) package frozen whole kernel corn
    2 cups chopped cooked rotisserie chicken
    1 (10-ounce) can diced tomatoes and green chilies
    1 (8-1/2-ounce) can cream-style corn
    1 (8-ounce) loaf pasteurized cheese product, cubed (like Velveeta)
    1 garlic clove, minced
    1/4 teaspoon black pepper
In a Dutch oven, stir together cream of chicken soup and broth until blended.
Add remaining ingredients and bring to a boil over medium heat. Reduce heat and simmer 30 minutes or until smooth and thoroughly heated, stirring often.


SOUPER BURGER SOUP
    4 (1/4 pound) cold cooked hamburgers, broken into large chunks
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    3 1/2 cups beef broth
    1 (28-ounce) can crushed tomatoes
    1 medium-sized onion, chopped
    1/4 cup sweet relish
    2 tablespoons ketchup
    1 tablespoon prepared yellow mustard
    2 hamburger buns, torn or cut into 2-inch pieces
    1 cup shredded Cheddar cheese, divided
In a soup pot, combine all ingredients except buns and cheese. Bring to a boil over medium-high heat then reduce heat to medium-low. Simmer 20 to 25 minutes, or until onions are tender.
 Add buns and 3/4 cup cheese and cook 8 to 10 more minutes, stirring frequently, or until buns dissolve and soup thickens.
Spoon into bowls and sprinkle with remaining cheese.
If you don't have leftover cooked hamburgers, you can saute 1 pound ground beef until no pink remains, drain it, and add it in place of the cooked hamburgers.
 

MONDAY OCTOBER 6


EASY SWEET AND SOUR CHICKEN OR PORK
    1 POUND BONELESS, SKINLESS CHICKEN THIGHS, FAT TRIMMED, THEN CUT INTO 3/4-INCH PIECES
    6 TEASPOONS CORNSTARCH
    2 TABLESPOONS  SOY SAUCE
    1/3 CUP KETCHUP
    1/4 CUP SUGAR
    1/4 CUP CIDER VINEGAR
    1 8 OUNCE CAN  PINEAPPLES CHUNKS IN JUICE, DRAINED, JUICE RESERVED
    2 TABLESPOONS CANOLA OIL
    1 TABLESPOON MINCED GINGER
    1 GREEN BELL PEPPER, CUT INTO 3/4-INCH PIECES
IN A MEDIUM BOWL, COMBINE THE CHICKEN, 4 TSP. CORNSTARCH AND 1 TBSP. SOY SAUCE. IN A SMALL BOWL, WHISK THE REMAINING CORNSTARCH AND SOY SAUCE WITH THE KETCHUP, SUGAR, CIDER VINEGAR AND PINEAPPLE JUICE.
    IN A LARGE NONSTICK SKILLET, HEAT THE OIL OVER MEDIUM-HIGH UNTIL IT SHIMMERS. ADD THE CHICKEN AND COOK, TURNING ONCE, UNTIL BROWNED, ABOUT 4 MINUTES. ADD THE GINGER AND COOK, STIRRING OFTEN, UNTIL FRAGRANT, 30 SECONDS. ADD THE PINEAPPLE CHUNKS AND THE BELL PEPPER. COOK, STIRRING OCCASIONALLY, UNTIL THE PEPPER IS CRISP-TENDER, ABOUT 3 MINUTES. STIR IN THE KETCHUP MIXTURE, BRING TO A BOIL AND COOK UNTIL THE SAUCE THICKENS, ABOUT 1 MINUTE.
SERVE ON A BED OF RICE

15 MINUTE CHICKEN OR PORK AND RICE
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 10 3/4 ounce can  Campbell's® Condensed Cream of Chicken Soup
1 cup water
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
2 cups uncooked instant white rice
2 cups fresh or frozen broccoli flowerets
   Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
    Stir the soup, water, paprika and black pepper in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until the chicken is cooked though.*For a creamier dish, decrease the rice to 1 1/2 cups.


CREAMY RANCH CHICKEN OR PORK AND RICE
 1 tablespoon vegetable oil
1 pound boneless pork chops, 3/4-inch thick (about 4 chops)
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed  Cream of Mushroom Soup
3/4 cup milk
1 envelope (1 ounce) ranch dressing mix
1 pinch paprika
2 1/4 cups water
1 cup uncooked long grain white rice
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until browned on both sides.
   S tir the soup, milk and 1/2 package salad dressing mix in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through. Sprinkle with the paprika.
    Heat the water and remaining salad dressing mix in a 3-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the liqiud is absorbed. Serve with the pork and soup mixture.

EASY ASIAN STYLE CHICKEN OR PORK AND RICE
 1 tablespoon vegetable oil
1 1/4 pounds skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup
1 1/2 cups water
1 package (1.25 ounces) teriyaki seasoning mix
1 bag (16 ounces) frozen Asian stir fry vegetables
1 1/2 cups uncooked instant white rice
Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.
    Stir the soup, water, seasoning mix and vegetables in the skillet and heat to a boil.  Stir in the rice.  Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

ALICE'S CHICKEN OR PORK BBQ
SPRAY A 9X13 PAN
PLACE 4 PORK CHOPS IN PAN
IN ANOTHER BOWL COMBINE:
1 CAN OF POP (FLAVOR OF CHOICE
1 CUP KETCHUP
MIX WELL
POUR OVER CHOPS
SPRINKLE WITH 1/2 CUP BROWN SUGAR
PLACE IN PREHEATED 350 OVEN
BAKE FOR 1 HOUR


ALICE'S MOTHERS CHICKEN WITH RICE
CUP UP 1 WHOLE CHICKEN
PLACE IN BOTTOM OF 9X13 SPRAYED BAKING DISH
OVER THE TOP 1 1/2 CUPS UNCOOKED RICE
2 RIBS CELERY DICED FINE
1 MEDIUM ONION DICED FINE
1 BELL PEPPER DICED FINE
SALT AND PEPPER
1 CAN CREAM OF CHICKEN, CELERY, OR MUSHROOM DILUTED WITH 1 CAN OF WATER
BAKE UNCOVERED AT 350 FOR 40 MINUTES
TOP WITH BUTTERED BREAD CRUMGS
BACK TO OVEN FOR  ANOTHER 15 MINUTES

HOMEMADE SWEET AND CONDENSED MILK
1 1/2 CUPS SUGAR
(1) 12 OZ CAN EVAPORATED MILK
COMIBINE IN SAUCEPAN
BRING TO BOIL STIRRING CONSTANTLY
REMOVE FROM HEAT AND ALLOW TO COOL BEFORE USING

 

WEDNESDAY OCTOBER 1


PUMPKIN SPICE BARS
1  box Betty Crocker™ SuperMoist™ spice cake mix
1/2 cup butter, melted
1/2 cup finely chopped pecans
4 teaspoons vanilla
1 package (8 oz) cream cheese, softened
1/3 cup packed brown sugar
1 cup canned pumpkin (not pumpkin pie mix)
1 egg
1/2 cup finely chopped white chocolate baking bars or squares
1 tablespoon butter, melted
1/3 cup old-fashioned oats
1 Heat oven to 350°F. Lightly grease 13x9-inch pan with shortening or cooking spray.
2 In large bowl, stir cake mix, 1/2 cup butter, the pecans and 3 teaspoons of the vanilla with fork until crumbs form. Reserve 1 cup of the crumbs in small bowl for streusel topping. Press remaining crumbs in bottom of pan. Bake 13 to 15 minutes or until puffy and set. Cool in pan on cooling rack 20 minutes.
3 In medium bowl, beat cream cheese with electric mixer on medium speed 30 seconds or until creamy. Add brown sugar, pumpkin, egg and remaining 1 teaspoon vanilla; beat until blended. Pour filling over baked crust.
4 Add white chocolate, 1 tablespoon butter and the oats to reserved 1 cup crumbs; stir well with fork. Sprinkle over filling.
5 Bake 30 minutes or until edges begin to brown and center is set. Cool completely in pan on cooling rack. Cut into 6 rows by 4 rows. Serve at room temperature or chilled. Store in refrigerator.

PUMPKIN SPICE WITH WHITE CHOCOLATE COOKIES


SWIRL PUMPKIN BREAD
    Unsalted butter, room temperature, for dish
    1 can (15 ounces) pure pumpkin puree
    1 cup whole milk
    1/2 cup heavy cream
    2 large eggs, lightly beaten
    1/4 cup light-brown sugar
    1/2 teaspoon coarse salt
    3/4 teaspoon pure vanilla
    1/2 teaspoon cinnamon
    1/2 teaspoon anise seed, roughly chopped
    10 ounces day-old bread, such as brioche or sourdough, cut into 1/2-inch slices or 1-inch cubes
    1/2 cup pecans, roughly chopped
    1 cup homemade Dulce de Leche, or store-bought, warmed
Preheat oven to 350 degrees. Butter a 2-quart baking dish. In a large bowl, whisk together pumpkin puree, milk, cream, eggs, brown sugar, salt, vanilla, cinnamon, and anise seed. Arrange bread in dish. Pour custard over bread and top with pecans. Bake until custard is set, 45 minutes. Let cool slightly. Serve warm or at room temperature, drizzled with dulce de leche.
DULCE DE LECHE
    4 cups milk
    1 1/4 cups sugar
    1/4 teaspoon baking soda
    1 teaspoon vanilla
Sweetened condensed milk method:
1 (14–ounce) can sweetened condensed milk
Preparation
Classic menthod:
Stir together 4 cups milk, 1 1/4 cups sugar, and 1/4 teaspoon baking soda in a 3– to 4–quart heavy saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1 1/2 to 1 3/4 hours. (After about an hour, stir more often as milk caramelizes, to avoid burning.) Stir in 1 teaspoon vanilla. Transfer to a bowl to cool. Makes about 1 1/2 cups.
 
SWIRLED PUMPKIN BREAD
4-1/2 to 5 cups all-purpose flour
         3 cups whole wheat flour
        2 cups quick-cooking oats
         2/3 cup packed brown sugar
         2-1/2 teaspoons pumpkin pie spice
         1-1/2 teaspoons salt
         1 teaspoon sugar
         2 packages (1/4 ounce each) active dry yeast
         1-1/2 cups warm water (120° to 130°)
         1 cup canned pumpkin
        1/3 cup unsweetened applesauce
         1/3 cup canola oil
        2 eggs, lightly beaten
         1/2 cup raisins
         FILLING:
         1/4 cup butter, softened
         1/2 cup packed brown sugar
         1 teaspoon ground cinnamon
In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar and yeast. Beat in the warm water, pumpkin, applesauce and oil just until moistened. Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough. Add raisins.
    Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
    Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 9-in. rectangle; brush with butter to within 1/2 in. of edges. Combine brown sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal.
    Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
    Bake at 350° for 55-65 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).

PUMPKIN BARS
4 eggs
1-2/3 cups sugar
1 cup canola oil
1 can (15 ounces) solid-pack pumpkin
2 cups  flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
 ICING:
6 ounces cream cheese, softened
2 cups  powdered sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 to 2 tablespoons milk
In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely.
For icing, beat the cream cheese, powdered  sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread over bars. Store in the refrigerator. Yield: 2 dozen.


 PUMPKIN CHILI
 2 pounds ground beef
1 large onion, diced
1 green bell pepper, diced
2 (15 ounce) cans kidney beans, drained
1 (46 fluid ounce) can tomato juice
1 (28 ounce) can peeled and diced tomatoes with juice
1/2 cup canned pumpkin puree
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
1/4 cup white sugar
In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour.

PUMPKIN CHIFFON PIE
1 CUP CANNED PUMPKIN
1/2 CUP BROWN SUGAR PACKED
1/4 CUP MILK
1 TSP CINNAMON
1/2 TSP NUTMEG
1/4 TSP SALT
4 CUPS MINI MARSHMALLOW
COMBINE ALL THE INGREDIENTS AND MIX WELL
MICROWAVE ON HIGH FOR 2-6 MINUTES UNTIL MARSHMALLOWS ARE MELTED
STIR EVERY MINUTE
ALLOW TO SET UNTIL THICKENED BUT NOT SET
FOLD IN 1 CUP WHIPPING CREAM OR WHIPPED TOPPING
REFRIGERATE FOR SEVERAL HOURS
POUR INTO A PREBAKED 9 INCH PIE SHELL
 

TUESDAY SEPT 30


CHOCOLATE COFFEE CAKE
2 CUPS FLOUR
2 CUPS SUGAR
1/2 CUP COCOA
2 TSP SODA
2 EGGS
1 CUP VEG, OIL
2 CUPS HOT COFFEE
SIFT TOGETHER DRY INGREDIENTS
ADD EGG, OIL , AND HOT COFFEE
MIX WELL (BATTER WILL BE THIN)
POUR INTO 9X13 BAKING PAN
BAKE 350 FOR 30 MINUTES
FROSTING:
1 STICK BUTTER
1/3 CUP MILK
1 1/2 CUPS SUGAR
6 OZ CHOCOLATE CHIPS
1 TSP VANILLA
BRING BUTTER, MILK, AND SUGAR TO A BOIL FOR 30 SECONDS
REMOVE FROM HEAT AND ADD CHIPS AND VANILLA
BEAT TILL COOL

JACKS PEANUT BUTTER CAKE             TASTE OF HOME
1/2 cup creamy peanut butter
1/4 cup butter, softened
 3/4 cup sugar
 2 eggs
 1-1/2 cups  flour
 2 teaspoons baking powder
 1/4 teaspoon salt
  3/4 cup milk
 In a bowl, cream peanut butter, butter and sugar. Add eggs; mix well. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. Pour into a greased 9 in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, cream peanut butter and butter. Add sugar, milk and vanilla; mix until smooth. Frost cake. Yield: 9 servings.
FROSTING:
1/3 cup chunky peanut butter
 3 tablespoons butter, softened
 3 cups powdered sugar
 1/4 cup milk
 1-1/2 teaspoons vanilla

PEANUT BUTTER CAKE
6 TBP OLEO
6 TBP PEANUT BUTTER
1 1/2 CUPS SUGAR
CREAM TOGETHER OLEO, PEANUT BUTTER, AND SUGAR
ADD 2 EGGS AND MIX WELL
COMBINE:
 2 CUPS FLOUR
1 1/2 TSP SODA
1 1/4 T/P BAKING POWDER
1 1/2 CUPS BUTTERMILK
1 1/2 TSP VANILLA
MIX WELL
ADD TO THE WET INGREDIENTS
MIX WELL
POUR INTO A 9X13 SPRAYED BAKING PAN
BAKE 350 FOR 35 MINUTES
FROSTING:
 6 TBP OLEO
6 TBP PEANUT BUTTER
1 1/2 TSP VANILLA
1 3/4  CUP POWDERED SUGAR
1/2 CUP WATER ( ADD TILL IT GETS TO CONSISTANCEY WANTED)
 

MONDAY SEPTEMBER 29


NATIONAL COFFEE DAY
National Coffee day is observed annually on September 29th On this day many business all around the world offer free or discounted cups of coffee and some share coupons and special deals as part of the national coffee day celebrations. Greeting cards will also be available in the market to help celebrate the occasion.
History
It’s tough to trace the exact origin of National Coffee Day though many countries celebrate this event. It was The All Japan Coffee Association that promoted International Coffee Day and celebrated the day for the first time in Japan in 1983. The term "International Coffee Day" was first used by the Southern food and beverage museum during a press conference held on October 3rd 2009 aiming at 'International Coffee Day' and to declare the first New Orleans Coffee Festival.

CHOCOLATE  CAKE MADE WITH COFFEE
2 CUPS SUGAR
2 CUPS FLOUR
1/2 CUP COCOA
2 TSP SODA
2 EGGS
1 CUP VEGETABLE OIL
2 CUPS HOT COFFEE
COMBINE AND SIFT TOGETHER DRY INGREDIENTS
ADD EGGS, OIL, AND HOT COFFEE
BATTER WILL VERY THIN
POUR INTO 9X13 BAKING PAN 15X10 SHEET
BAKE 350 FOR 30 MINUTES
FROSTING:
 1 STICK BUTTER
1/3 CUP MILK
1/2 CUPS SUGAR
6 OZ CHOCOLATE CHIPS
1 TSP VANILLA
COMBINE BUTTER, MILK, AND SUGAR
BRING TO BOIL FOR 30 SECONDS
ADD CHIPS AND VANILLA
BEAT TILL COOL AND FROST
REFRIGERATE

COFFEE CHERRY CAKE
1 cup of Sour Cream.
1 pkt French vanilla cake mix.
3 Eggs.
¼ cup of Water.
1 can Cherry pie filling.
½ cups of Almond slices.
Powdered sugar glaze.
1 cup of crushed strong instant coffee.
Combine the cake mix, sour cream, egg and water together.
Pour into greased 15X10 inch baking tin.
Drop spoonfulls of cherry pie filling onto the mix.
Bake 350 for 25-30 minutes, or until golden.
Sprinkle with almonds and glaze.

COFFEE PUNCH
Ingredients:
2 quarts of vanilla ice cream, softened.
2 quarts of strong brewed coffee, cooled.
2 cups of milk.
2 cups of whipping cream, whipped.
½ cup of sugar.
1 tablespoon of vanilla
Ground nutmeg.
Combine the coffee, milk, sugar, and vanilla; stir thoroughly. Chill.
Place the vanilla ice cream in a large punch bowl.
Pour the coffee mixture over top of the ice cream, stirring gently.
Top with whipped cream, sprinkle with nutmeg, then serve.

COFFEE SYRUP
1 cup sugar
1 cup extra strength brewed 100% Colombian Coffee
Combine sugar and coffee  in a medium saucepan. Bring to a boil, stirring constantly to dissolve sugar. Lower heat and simmer for three minutes, stirring often. Store coffee  syrup tightly covered in refrigerator, up to one month. Use to flavor milk drinks or over ice cream.

COFFEE AND CREAM BROWNIES
1 (3 ounces) package cream cheese, softened
2 Tablespoons butter softened
1/4 cup sugar
4 eggs, divided use
1/2 teaspoon vanilla
1 Tablespoon flour
2 Tablespoons instant coffee granules
1/4 cup warm water
1 (19.8 ounces) box family size brownie mix
1/2 cup  oil
Preheat oven to 350
Combine cream cheese  and butter; blend thoroughly. Add sugar and blend until light and fluffy. Beat in 1 egg and vanilla  then stir in flour and mix well. Set aside.
In medium bowl, dissolve coffee  in water. Add brownie  mix, remaining eggs, and vegetable oil; blend well. Pour half the batter into greased 9 x 13-inch baking dish.
Drop cheese mixture by heaping tablespoons over brownie batter. Pour remaining batter over cheese mixture and gently swirl a butter knife through it to create a marbled effect. Bake for 25 to 30 minutes.

THURSDAY SEPTEMBER 25


MILLIONAIRE PIE
1 (20-ounce) can pineapple chunks, drained and blotted dry on paper towels
1 cup chopped pecans
1 (14-ounce) can sweetened condensed milk
2 tablespoons fresh lemon juice
2 cups frozen whipped topping, thawed
1 (9-inch) prepared graham cracker pie crust
In a large bowl, combine pineapple, pecans, sweetened condensed milk, and lemon juice; mix well. Gently fold in whipped topping.
 Pour mixture into graham cracker crust. Freeze at least 6 hours or overnight.
 Top with extra pecans and a drizzle of caramel sauce for a true "millionaire" presentation.

MOCK APPLE PIE
28 SMALL  SODA CRACKERS BROKEN OVER A PREPARED 9 INCH PIE CRUST
COVER WITH 1 CUP SUGAR
SPRINKLE WITH 1 TSP CINNAMON OR NUTMEG
TOP WITH 1 TSP CREAM OF TARTAR
DOT WITH BUTTER
POUR 1 CUP BOILING WATER OVER ALL
PLACE TOP CRUST ON TOP
BAKE 350 FOR 3O MINUTES

SODA CRACKER PIE
3 egg whites
1 cup sugar
1/2 teaspoon baking powder
 20 soda crackers, finely crushed
2 teaspoons vanilla extract
1 cup chopped pecan
Preheat oven to 325
In a medium bowl, beat egg whites until stiff. Fold in sugar, baking powder, crackers, vanilla and pecans. Spoon mixture into a greased 9 inch pie pan.
Bake for 25 to 30 minutes in the preheated oven. Cool and serve or fill with the fresh fruit of your choice.
 
MIGHTY MARSHMALLOW CRESCENT PUFFS
     2 (8-ounce) cans refrigerated crescent rolls
    1/4 cup sugar
    1 teaspoon  cinnamon
    16 large marshmallows
    1/4 cup butter, melted
    1/2 cup sifted  powderedsugar
    2 teaspoons milk
    1/4 cup chopped pecans
Preheat oven to 375  Unroll crescent roll dough and separate into 16 triangles. In a small bowl, combine sugar and cinnamon.
Dip each marshmallow in melted butter, dredge in sugar-cinnamon mixture, and place on shortest side of a dough triangle; fold point of shortest side over marshmallow, and roll toward opposite point, covering marshmallow. Pinch seams to seal. Dip seam side of puff in melted butter, and place buttered side down in an ungreased muffin cup. Repeat until all marshmallows are used.
Bake 12 to 15 minutes, or until puffed and golden. Remove from muffin cups immediately. Combine powdered sugar and milk; drizzle over warm puffs. Sprinkle with pecans and serve.

ALICES SKILLET HELPER
1/2 LB HAMBURGER
1 SMALL ONION DICED FINE
1 CUP EGG NOODLES UNCOOKED
2 CUPS WATER
DASH PEPPER
1/4 CUP VELVEETA CHEESE DICED
IN A SKILLET PREPARE HAMBURGER AND ONIONS
DRAIN
ADD WATER AND NOODLES AND COOK UNTIL NOODLES ARE DONE
ADD PEPPER AND CHEESE UNTIL MELTED

APPLE SCROUNGE
    6 cups peeled and cored apple slices (about 6 to 7 medium-sized apples)
    1 cup chopped walnuts
    3/4 cup honey
    1 cup apple cider or juice
    1/2 cup (1 stick) butter
    1 1/2 cup flour
    1/4 teaspoon salt
    1 teaspoon cinnamon
    3 tablespoons brown sugar
Preheat oven to 400  Coat a 9- x 13-inch baking dish with cooking spray.
Place apple slices in prepared baking dish. Sprinkle with nuts, drizzle with honey, and pour cider on top.
In a medium-sized bowl, make topping by cutting butter into flour (working together with a fork) until coarse like cornmeal; mix in salt, cinnamon, and brown sugar. Sprinkle topping over apples.
Bake, covered, for 30 minutes or until apples are soft. Uncover and bake for 10 additional minutes, or until the edges turn light golden brown. Serve warm.
 

WEDNESDAY SEPTEMBER 24


MARINATED SPAGHETTI SQUASH SALAD

MARINATED ARTICHOKES, OR MUSHROOMS, OR OLIVES

4 CUPS COOKED SPAGHETTI SQUASH ( 1 MEDIUM SIZE)

1 ZUCCHINI CUT INTO THIN STRIPS

1 CARROT CUT INTO THIN STRIPS

2/3 CUPS CHOPPED SWEET RED PEPPER

1 CUP SHREDDED MOZARELLA CHEESE

2 TBP PARMESON CHEESE

1/4 CUP RICE VINEGAR ( IN ORIENTAL SECTION)

1 TBP DRY MUSTARD

1 TBP FRESH OREGANO

1 TBP FRESH CHOPPED BASIL

1 TBP CHOPPED FRESH PARSLEY

1 TBP FINELY CHOPPED ONION

2 TBP VEGETABLE OIL

2 TBP RED WINE VINEGAR

1 CLOVE GARLIC MINCED

DRAIN ARTICHOKES AND CHOP SAVING THE MARINADE

COMBINE ARTICHOKES, ZUCCHINI, PEPPER, SPAGHETTI, MOZARELLA, AND PARMSEON CHEESE AND SET ASIDE

COMBINE MARINADE WITH RICE VINEGAR AND ALL THE HERBS

COMBINE ALL THE INGREDIENTS MIX WELL

POUR OVER THE VEGETABLES.

CHILL 8 HOURS BEFORE SERVING

SPAGHETTI SQUASH

spaghetti squash, halved lengthwise and seeded

2 tablespoons vegetable oil

1 onion, chopped

1 clove garlic, minced

1 1/2 cups chopped tomatoes

3/4 cup crumbled feta cheese

3 tablespoons sliced black olives

2 tablespoons chopped fresh basil

Preheat oven to 350 Lightly grease a baking sheet.

Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.

Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

SPAGHETTI SQUASH MEDLEY

1 large spaghetti squash

3 cloves of garlic, finely chopped

1 large onion, chopped

1 teaspoon of extra virgin olive oil

1 cup, butternut squash, shredded

2 teaspoon parsley flakes

½ teaspoon oregano

1 14 ounce can of tomato sauce

1. Preheat oven to 350ºF.

Cut spaghetti squash in half lengthwise and remove the seeds. (you can save the seeds if like eating/snacking on seeds…..they are good roasted the same way you might roast pumpkin seeds or peanuts). If not, throw them out.

2. Place squash open side down in a large baking dish and fill dish halfway with water.

Bake for about a half hour.

3. While squash is cooking, heat oil in a medium skillet over medium-high heat.

Add onion, garlic, the shredded butternut squash, and the herbs/spices and then sauté for about 5 minutes. Salt and pepper to taste. Bring to a boil and reduce heat and simmer. If you want it thicker, use corn starch, or add water if you want it thinner.

4. Remove squash from oven and carefully rake the squash pulp from the shell with a fork. It will resemble spaghetti. Place on your serving plates (a large squash will serve about 4 people.

5. Spoon sauce over squash. This is a great vegan dish that’s different. If you have a non-dairy parmesan cheese, that will add a nice touch.

SPAGHETTI SQUASH BOATS

1 medium spaghetti squash (2 to 2-1/2 pounds)

1/4 pound ground turkey or beef (90% lean)

1/2 cup chopped onion

1/2 cup chopped green pepper

1/2 cup sliced fresh mushrooms

1 garlic clove, minced

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon pepper

1 can (14-1/2 ounces) diced tomatoes, drained

1/3 cup shredded part-skim mozzarella cheese

Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 375° for 30-40 minutes or until tender.

When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside.

In a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Stir in squash.

Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish.

Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 4-6 side-dish servings or 2 main-dish servings.

 

1 medium spaghetti squash

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes

5 center-cut bacon strips, chopped

1 medium leek (white portion only), coarsely chopped

4 garlic cloves, minced

3 tablespoons flour

1 cup chicken broth

1/2 cup white wine or additional reduced-sodium chicken broth

1/3 cup half-and-half cream

2 plum tomatoes, chopped

1 can (2-1/4 ounces) sliced ripe olives, drained

1/3 cup grated Parmesan cheese

1-1/2 teaspoons minced fresh sage or 1/2 teaspoon rubbed sage

1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

1/2 teaspoon salt

1/8 teaspoon pepper

Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender.

Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken over medium heat until no longer pink; drain. Remove from the skillet.

In the same skillet, cook bacon and leek over medium heat until bacon is crisp. Using a slotted spoon, remove bacon mixture to paper towels. Add garlic; cook for 1 minute. Stir in flour until blended; gradually add the broth, wine and cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining ingredients. Add chicken and bacon mixture; heat through.

When squash is cool enough to handle, use a fork to separate strands. Serve with chicken mixture. Yield: 6 servings.

 

TUES DAY SEPT 23


GRILLED CHEESE AND TOMATO BAKE
3 tablespoons softened butter
1 (1-pound) French bread, cut into 1/2-inch slices (about 22 slices)
2 1/2 cups shredded Cheddar cheese, divided
1 (10-3/4-ounce) can condensed tomato soup
1/2 cup milk
Preheat oven to 425  Lightly spread butter on one side of bread slices and place on baking sheet.
Bake 5 to 7 minutes, turn over, and bake another 5 minutes, or until lightly toasted.
In a 9- x 13-inch baking dish, arrange half the bread slices in a single layer. Sprinkle bread with 1-1/2 cups cheese and top with remaining bread slices.
In a medium bowl, combine tomato soup and milk. Evenly pour over bread.
Bake 20 minutes. Remove from oven, sprinkle with remaining cheese, and continue baking 10 minutes, or until heated through.

SPAGHETTI SQUASH
1 MEDIUM 3-4 LB SQUASH
1 MEDIUM ONION
1 CLOVE GARLIC
1 TSP PARSLEY FLAKES
2 TBP COOKING OIL
1 CUP CHOPPED SPINACH (OPTIONAL)
1 TSP ITALIAN SPICE
1 1/2 TSP SALT
PEPPER TO TASTE
1/2 CUP GRATED PARMESON CHEESE
3 EGGS BEATEN
1 CUP FINE BREAD CRUMBS
PREHEAT OVEN 350
CUT SPAGHETTI SQUASH IN HALF AND TAKE OUT SEEDS
PLACE SQUASH SKIN SIDE UP IN A LARGE SAUCEPAN
COVER WITH WATER AND BRING TO BOIL
LOWER HEAT AND COVER AND SIMMER FOR 20 MINUTES UNTIL SOFT
SCOOP OUT CENTER WITH A FORK AND SET ASIDE
SAVE THE SHELLS
IN A SKILLET SAUTE THE ONIONS, GARLIC, AND PARSLEY
TOSS THE SPINACH INTO THE SQUASH AND ADD TO THE ONION MIXTURE
ADD SPICES AND PARMESON CHEESE
MIX WELL
ADD EGGS AND BREAD CRUMBS
PLACE THIS MIXTURE INTO THE SQUASH SHELLS
TOP WITH BREAD CRUMBS
BAKE 350 FOR 45 MINUTES IN A CASSEROLE DISH
MAKES 4 SERVINGS



CHEESY BACON PIEROGI BAKE
1/2 cup chicken broth
3 ounces cream cheese
1 cup shredded sharp Cheddar cheese
1/2 teaspoon black pepper
1 (16-ounce) package frozen potato and onion pierogies, cooked according to package directions, using the boil method
4 slices cooked bacon, crumbled
2 scallions, sliced
 Preheat oven to 375 . Coat a 2-quart baking dish with cooking spray.
In a medium saucepan over medium heat, combine chicken broth, cream cheese, Cheddar cheese, and pepper. Whisk until smooth, 4 to 6 minutes. Stir the pierogies into the mixture and pour into prepared baking dish.
Bake 25 to 30 minutes, or until bubbly. Sprinkle with bacon and scallions; serve immediately.
 
MR FOOD BAKED CRISPY CHICKEN
    1 egg, slightly beaten
    5 tablespoons cider vinegar
    1 tablespoon Worcestershire sauce
    2 teaspoons hot pepper sauce
    1 1/2 teaspoon onion salt
    1/2 teaspoon celery salt
    1 (3- to 4-pound) chicken, cut into 8 pieces
    2 tablespoons butter
    1 1/2 cup instant mashed potato flakes
In a small bowl, combine egg, vinegar, Worcestershire sauce, hot pepper sauce, and onion and celery salts.
Place chicken pieces in a large bowl and pour vinegar mixture over it. Cover and marinate 2 hours or overnight in the refrigerator, turning chicken several times.
Preheat oven to 400 . Melt butter in a large shallow baking dish in oven.
Place potato flakes in a shallow dish and roll chicken pieces in flakes until well coated. Place chicken pieces skin-side down in baking dish into melted butter.
Bake 30 minutes. Turn chicken pieces and bake 25 to 30 more minutes, or until cooked through.

PINA COLADA CAKE
1  box  SuperMoist  yellow cake mix
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup water
1/3 cup vegetable oil
3 eggs
2  teaspoons almond extract
1 container Betty Crocker™ Whipped white frosting
1/4  cup flaked coconut, toasted
1 Heat oven to 350  for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 9-inch round cake pans or bottom only of 13x9-inch pan.
    2 In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the almond extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Pour into pan(s).
    3 Bake as directed on box. For rounds, cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Cool 13x9 in pan.
    4 Stir remaining 1 teaspoon almond extract into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. For 13x9, frost top of cake with frosting; sprinkle with toasted coconut. Store loosely covered.
 

THURSDAY SEPTEMBER 18


BEET CAKE WITH ALMOND TOPPING        CAROLYN
1 CUP OIL
2 CUPS SUGAR
4 EGGS
2 CUPS FLOUR
2 TSP BAKING POWDER
1 1/2 TSP SODA
1 TSP CINNAMON
3 CUPS SHREDDED RAW BEETS
1 CUP CHOPPED WALNUTS
1 TSP VANILLA
COMBINE OIL AND SUGAR AND BEAT TILL WELL BLENDED
BLEND IN EGGS
COMBINE DRY INGREDIENTS AND SIFT
ADD TO EGG MIXTURE
BLEND UNTIL COMBINED
ADD BEATS, WALNUTS, AND VANILLA AND STIR WELL
POUR INTO 9X13 BAKING PAN
BAKE 350 FOR 45 MINUTES
ALMOND TOPPING:
8 OZ CREAM CHEESE SOFTENED
1/2 CUP WHIPPING CREAM
1 TSP ALMOND EXTRACT
COMBINE INGREDIENTS AND MIX WITH MIXER UNTIL FLUFFY

BEET FRITTERS
2 CUPS SHREDDED RAW BEETS
1/4 CUP SHREDDED RAW ONIONS
1/2 CUP SOFT BREAD CRUMBS
1 EGG BEATEN
1/4 TSP DRY GINGER
1/4 TSP SALT
1/8 TSP PEPPER
OIL FOR COOKING
SOUR CREAM FOR TOPPING
COMBINE ALL THE INGREDIENTS AND MIX WELL
1/4 INCH OIL IN SKILLET
SPOON 1/4 CUP OF MIXTURE INTO THE OIL AND FLATTEN
COOK 4-5 MINUTES ON EACH SIDE

ORANGE BEETS            BLANCHE
1/3 CUP SUGAR
1/8 TSP SALT
2 TBP CORN STARCH
1 CUP ORANGE JUICE
1 TBP BUTTER
1 LB CAN OF BEETS WHOLE , DICED, OR SHOESTRING
COMBINE ALL BUT THE BEETS AND COOK TILL THICKENED
ADD BEETS
LET STAND FOR SEVERAL HOURS TO ABSORB FLAVOR OR OVERNIGHT
SERVE HOT

TURNIP FRIES
3 pounds turnips
1 tablespoon vegetable oil
1/3 cup grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon onion powder
Preheat oven to 425 Line a baking sheet with a piece of aluminum foil and lightly grease.
Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.
Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.

MASHED TURNIPS
1 large turnip, peeled and cubed
3 white potatoes, peeled and cubed
1/4 cup milk
3 tablespoons unsalted butter
1 teaspoon white sugar
3/4 teaspoon salt
Preheat oven to 375
Place turnip and potatoes in a large pot with enough water to cover, and bring to a boil. Cook 25 to 30 minutes, until tender. Remove from heat, and drain.
Mix milk, 2 tablespoons butter, and sugar with the turnip and potatoes. Season with salt and pepper. Mash until slightly lumpy.
Transfer turnip mixture to a small baking dish. Dot with remaining butter. Cover loosely, and bake 15 minutes in the preheated oven. Remove cover, and continue baking about 8 minutes, until lightly browned.

ROASTED TURNIPS
2 lbs. turnips
1 Tbsp. olive oil
Salt
Preheat oven to 400°F. Trim and peel the turnips. Leave baby turnips whole; cut larger turnips into large-ish bite-size pieces. Put turnips into a baking pan. Drizzle with olive oil. Use your hands or two large spoons to toss the turnips to coat them thoroughly with the oil. Sprinkle with salt.
Roast turnips until tender and browned, start checking on them after about 30 minutes. Depending on the size and age of the turnips, it may take them up to an hour or more to get completely tender.
 

TUESDAY SEPTEMBER 16


ROASTED BEETS AND SWEETS

6 medium beets, peeled and cut into chunks

2 1/2 tablespoons olive oil, divided

1 teaspoon garlic powder

1 teaspoon kosher salt

1 teaspoon ground black pepper

1 teaspoon sugar

3 medium sweet potatoes, cut into chunks

1 large sweet onion, chopped

Preheat oven to 400

In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.

Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.

Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

BLANCHES HARVARD BEETS

16 ounce) can beets

1/2 cup white vinegar

3/4 cup white sugar

1 tablespoon cornstarch

Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt.

Bring to a boil over medium-high heat. Reduce heat to medium;

stir in beets and cook until heated through.

NORMAS

PICKLED EGGS IN BEET JUICE

RED BEET JELLY

5 or 6 lg. raw red beets

13 c. water

1 pkg. sure jell

6 c. sugar

6 (12 oz.) jelly jars

Peel 5 or 6 large raw beets. Slice thin. Cover with 13 cups water and cook until tender. Drain juice, and for every 4 cups of beet juice, use 1 package of sure jell. Bring to a boil, then add 6 cups of granulated sugar and boil 20 minutes. Makes 6 (12 ounce) jars of jelly. Add paraffin to seal jars.

RED BEET SALAD

COOKED BEETS DICED

COOKED BOILED POTATOES DICED COLD

BOILED EGGS GRATED

FRENCH DRESSING

COMBINE BEETS AND POTATOES

MIX IN THE FRENCH DRESSING

ADD EGGS TO TOP

RUSSIAN BORSCHT BEET SOUP

2 cups chopped fresh beets

2 cups chopped carrots

2 cups chopped onion

4 cups beef or vegetable broth

1 can (16 ounces) diced tomatoes, undrained

2 cups chopped cabbage

1/2 teaspoon salt

1/2 teaspoon dill weed

1/4 teaspoon pepper

Sour cream, optional

In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper. Top each serving with sour cream if desired.

SUMMER BORSCHT BEV

5 MEDIUM FRESH BEETS

KOSHER SALT

2 CUPS CHICKEN STOCK

16 OZ SOUR CREAM

1/2 CUP PLAIN YOGURT

1/4 CUP SUGAR

2 TBP FRESHLY SQUEEZED LEMON JUICE

2 TSP VINEGAR

1 1/2 TSP FRESHLY GROUND BLACK PEPPER

2 CUPS MEDIUM DICED CUCUMBERS

1/2 CUP CHOPPED SCALLIONS

2 TBP CHOPPED FRESH DILL

PLACE BEETS IN A POT OF SALTED WATER

COOK UNCOVERED TILL BEETS ARE TENDER (30-40 MINUTES)

REMOVE BEETS WITH SLOTTED SPOON AND ALLOW TO COOL

KEEP LIQUID AND STRAIN THROUGH A FINE SIEVE AND ALLOW TO COOL

COMBINE 1 1/2 CUPS BEET LIQUID, CHICKEN STOCK , SOUR CREAM, YOGURT, SUGAR, LEMON JUICE, VINEGAR, 1 TBP SALT

AND PEPPER

MIX WELL

PEEL THE COOLED BEETS AND DICE UP

ADD BEETS, CUCUMBERS, SCALLIONS, AND DILL TO THE BEET JUICE

COVER AND CHILL FOR AT LEAST 4 HOURS OR OVERNIGHT

SEASON TO TASTE AND SERVE COLD WITH SOUR CREAM.

CRACKER ONION PIE

1 cup crushed saltine crackers

2/3 cup butter, melted, divided

2 large onions, thinly sliced (VIDALIA OR TEXAS SWEETS)

4 eggs

1 cup milk

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup (2-ounces) shredded sharp Cheddar cheese

Preheat oven to 350 Coat a 9-inch pie plate with cooking spray.

In a medium-sized bowl, combine crushed crackers and 1/3 cup melted butter. Press into bottom and up sides of prepared pie plate, forming a crust.

In a large skillet, over medium-high heat, saute onions in remaining 1/3 cup butter 12 to 15 minutes, or until onions are tender. Carefully pour onion mixture into crust.

In a medium-sized bowl, use a fork to beat eggs, milk, salt, and pepper until well beaten; pour over onions.

Sprinkle cheese over top and bake 40 to 45 minutes, or until golden and center is set. Let stand 5 minutes, then cut into wedges and serve.

MONDAY SEPTEMBER 15


DEEP FRIED CAULIFLOWER
    1 head cauliflower, washed and broken into bite-size flowerets
    2 eggs, beaten
    1 tablespoon milk
    1/4 teaspoon salt
    1 1/2 cups flour
    2 tablespoons shredded parmesan cheese
    1/4 teaspoon garlic powder
    1/2 teaspoon dried thyme
    1 teaspoon dried oregano
    1/8 teaspoon paprika
    1 dash cayenne pepper (use more if you like spicy stuff)
    1/4 teaspoon black pepper
    oil (for deep frying)
1Preheat fryer oil to 375.
    2Place the beaten eggs, milk and salt in a shallow bowl (or a large baggie).
    3In a seperate shallow bowl (or another large baggie), mix together flour, cheese, garlic powder, thyme, oregano, paprika, cayenne, and pepper.
    4Place flowerets into egg mixture and toss (or shake baggie) to coat well.
    5Remove and plce into flour mixture and toss (or shake baggie) to coat well.
    6Fry in batches for 4 - 6 minutes or until golden brown.
    7Drain on paper towels and lightly salt.
    8Serve w/ dipping sauces such as marinara, ranch or blue cheese.

SUGAR FREE PEAR HONEY
4 CUPS CORED, PEELED PEARS
DICED AND GROUND
EQUAL 3 CUPS SWEETENER OF CHOICE
1 TSP LEMON JUICE
20 OZ CAN CRUSHED OR CHUNKED PINEAPPLE UNDRAINED
HEAVY KETTLE
COMBINE PEARS, LEMON JUICE AND PINEAPPLE AND BRING TO BOIL
REDUCE HEAT AND LET SIMMER FOR 1 HOUR
ADD SWEETENER SLOWLY
STIR TO MAKE SURE SWEETENER HAS DISSOLVED
BRING BACK TO BOIL
PLACE IN HOT JARS
PROCESS FOR 5# FOR 6-8 MINUTES (PINTS)

PEAR PRESERVES
6 cups peeled, cored, and sliced pears
1 cup water
1 tablespoon lemon juice
1 (2 ounce) package powdered fruit pectin
8 cups white sugar
2 teaspoons allspice
2 teaspoons nutmeg
1/2 cup brown sugar
Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.
In a large saucepan, combine pears, water, and lemon juice. Cover, and simmer for 10 minutes. Stir in pectin, and bring to a full boil. Stir in the white sugar, and continue boiling and stirring uncovered for 1 minute, until sugar is dissolved. Remove from heat, and stir in brown sugar, allspice, and nutmeg.
Quickly fill jars to within 1/2 inch of the top. Wipe rims clean, and top with lids. Process jars in boiling water for 10 minutes to seal.

EASY PEAR OR PEACH COBBLER
    3/4 cup  flour, divided
    1/2 cup plus 3 tablespoons brown sugar, divided
    1 teaspoon ground cinnamon
    3 cans (16 ounces each) sliced peaches, drained
    Cooking spray
 Preheat oven to 350  Coat an 8-inch square glass baking dish with cooking spray.
    In a large bowl, combine 1/4 cup flour, 1/2 cup brown sugar, and cinnamon; mix well. Stir in peaches until evenly coated. Place in a prepared baking dish.
    In a small bowl, combine remaining flour and brown sugar; sprinkle over peach mixture.
    Coat the top with cooking spray and bake 25 to 30 minutes, or until top is lightly browned. Spoon into individual serving dishes.

PEAR PIE
1 (9 inch) unbaked pie crust
2 pears - peeled, cored and cut in half
1 cup white sugar
1/4 cup butter
1/4 cup  flour
1 tablespoon vanilla
2 eggs, beaten
Preheat the oven to 350
    Press the pie pastry into the bottom and up the sides of a 9 inch pie plate. Flute the edges. Place the pear halves cut side down in the pie crust with the small ends toward the center.
    In a medium bowl, mix the butter and sugar together until smooth, then beat in the eggs one at a time until light and fluffy. Stir in flour and vanilla. Pour over the top of the pears.
    Bake for 1 hour in the preheated oven, until pears are soft and custard is set in the center. Cool completely before slicing and serving.

NORMAS EASY CHEESECAKE
16 OZ SOUR CREAM
8 OZ CREAM CHEESE
COMBINE AND MIX WELL AND SET ASIDE
IN A PAN COMBINE 1 STICK BUTTER AND 16 OZ PKG MINI MARSHMALLOWS
MELT BUTTER AND MARSHMALLOWS TOGETHER
ADD TO THE OTHER MIXTURE
MIX WELL
QUICKLY POUR INTO (2) 9 INCH GRAHAM CRACKER PIE SHELLS
AND REFRIGERATE
BEFORE SERVING ADD FLAVOR OF PIE FILLING  OF CHOICE TO TOP
 

THURSDAY SEPTEMBER 11


PEAR HONEY
 8 cups peeled, cored and chopped pears
1 cup unsweetened pineapple juice
OR
20 oz
8 cups white sugar
Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium-high heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is usually 2 to 3 hours.
Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes, or the amount of time recommended by your local extension for your area.

FRENCH PEAR PIE                BEV
UNBAKED 9 INCH PIE SHELL
5 LARGE BARTLETT PEARS
3 TBP FROZEN ORANGE CONCENTRATE
1/2 TSP GRATED LEMON PEEL
3/4 CUP FLOUR
1/2 CUP SUGAR
1/8 TSP SALT
1 TSP CINNAMON
1/2 TSP GINGER
1/3 CUP BUTTER OR MARGARINE
PEEL, CORE, AND SLICE PEARS THINLY
TOSS SLIGHTLY WITH ORANGE JUICE AND LEMON PEEL
ARRANGE IN BOTTOM OF PIE SHELL
COMBINE REMAINING INGREDIENTS UNTIL CRUMBLY
SPRINKLE EVENLY OVER PEARS COVERING ALL
BAKE 400 FOR 40 MINUTES UNTIL FRUIT IS TENDER

STUFFED PEAR            CAROLYN
1/2 CUP ORANGE JUICE
1/4 CUP WATER
1/3 CUP SUGAR
2 TSP GRATED ORANGE PEEL
1 TSP LEMON JUICE
4 FRESH PEARS
1 TSP CORN STARCH
1 TBP ORANGE JUICE
3 OZ PKG CREAM CHEESE
1 TBP CHOPPED TOASTED ALMONDS
1 TSP ORANGE RIND FINELY
COMBINE WATER, ORANGE UJICE, SUGAR, LEMON JUICE, AND ORANGE PEEL
HEAT TILL SUGAR IS DISSOLVED

BUTTERNUT SQUASH IN A WHITE BEAN SOUP            MARY OF CRESTON
1 TSP CORIANDER
PIECE OF FRESH GINGER FINELY GRATED
SALT AND PEPPER
1 SMALL ONION CHOPPED
1 SMALL BUTTERNUT SQUASH PEELED AND CHOPPED INTO 1 INCH CUBES
2 CLOVES GARLIC CHOPPED
6 SPRIGS OF FRESH THYME
1/2 TSP COUS COUS
1/4 CUP APRICOTS FINELY CHOPPED
1/4 CUP ROASTED PISTACHIO PEANUTS CHOPPED
1 SCALLION THINLY SLICED
1/4 CUP LOOSE LEAF PARSLEY CHOPPED
1 CAN CATALINA BEANS RINSED
1 CAN CHICKAPEE BEANS RINSED
IN A LARGE COOKER
CORIANDER, GINGER, 2 CUPS WATER, 1 TSP SALT, AND 1/2 TSP PEPPER
ADD ONIONS, SQUASH, GARLIC, AND THYME
COOK COVERED UNTIL SQUASH IS TENDER
TO SERVE: PLACE  COUS COUS IN A MEDIUM BOWL
ADD 1 1/4 CUP WATER AND ALLOW TO SET FOR 15 MINUTES
FLUFF UP THE COUS COUS.   
FOLD IN THE APRICOTS, PISTACHIOS, SCALLIONS,  AND PARSLEY
AND ANOTHER 1/4 TSP SALT AND PEPPER
MASH HALF OF THE CATALINA UNTIL SMOOTH
PLACE IN SLOW COOKER ON HIGH UNTIL HEATED THROUGH
LADLE INTO SOUP BOWL AND TOP WITH COUS COUS MIXTURE

 

WEDNESDAY SEPT 10


APPLESAUCE
6 pounds Apples, Peeled, Cored, And Cut Into 8 Slices
1 cup Apple Juice Or Apple Cider
Juice Of 1 Lemon
1/2 cup Brown Sugar, Packed
1 teaspoon Cinnamon, More Or Less To Taste
Optional Ingredients: Nutmeg, Maple Syrup, Allspice, Butter
Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
Carefully puree in a food processor or blender (don't fill too full; split into two portions if needed) until smooth.
Store in the fridge and serve by itself, over pork chops, over ice cream, over pancakes...or any place where applesauce is needed!

CROCKPOT APPLE BUTTER
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
Cover and cook on high 1 hour.
Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
Spoon the mixture into sterile containers, cover and refrigerate or freeze.

APPLE CORE AND PEELING JELLY
APPLE PEELS AND CORES
WATER
SUGAR
1 TBP LEMON JUICE FOR EVERY 2 CUPS OF LIQUID
PUT PEELS AND CORES IN LARGE POT
ADD ENOUGH WATER TO COVER PEELS AND CORES
BRING TO A BOIL AND BOIL TILL IT IS SOFT
STRAIN LIQUID INTO A NEW POT
FOR EACH CUP OF LIQUID, ADD 3/4 CUP SUGAR AND LEMON JUICE
BRING TO BOIL AND WATCH CAREFULLY
BRING TO 220 DEGREES WITH CANDY THERMOMETER
LADLE HOT LIQUID INTO HOT STERILIZED JARS, SEAL AND PROCESS IN A WATER BATH FOR 10 MINUTES

APPLE CIDER
10 apples, quartered
3/4 cup white sugar
1 tablespoon ground cinnamon
1 tablespoon ground allspice
Place apples in a large stockpot and add enough water cover by at least 2 inches. Stir in sugar, cinnamon, and allspice. Bring to a boil. Boil, uncovered, for 1 hour.
Cover pot, reduce heat, and simmer for 2 hours.
Strain apple mixture though a fine mesh sieve. Discard solids. Drain cider again though a cheesecloth lined sieve. Refrigerate until cold.

CINNAMON STEWED APPLES
    6 cups chopped peeled Granny Smith apple (about 2 pounds)
    1/2 cup packed brown sugar
    1/4 cup apple juice
    1 teaspoon cinnamon
    1/8 teaspoon ground nutmeg
    1/8 teaspoon salt
Combine all ingredients in a large, heavy saucepan. Cover and cook over medium-low heat 45 minutes or until apple is tender, stirring occasionally. Let stand 5 minutes.

RED HOT CINNAMON APPLES
6 or 7 med. size apples
1 c. sugar
3 tbsp. water
6 oz. pkg. cinnamon red hots
Peel and core apples in fourths. Put in heavy stew pot. Add all ingredients and simmer for about 20 minutes or until apples are tender. Very good with chicken or turkey dressing.

TUESDAY SEPTEMBER 9


APPLE PIE FILLING CANNED                ALICE
4 cups white sugar or equal amount of sweetener
1 cup cornstarch
2 teaspoons cinnamon
1 tsp apple pie spice
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
2 drops yellow food coloring
6 pounds apples
in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
Sterilize canning jars, lids and rings by boiling them in a large pot of water.
Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
Fill jars with hot syrup, and gently remove air bubbles with a knife.
waterbath for 18 minutes
pressure to 5 lb and process fr 10 minutes
apples will get cloudy ( do not worry )
MAKES 7 QUARTS

CANNING APPLES
SLICE APPLES
SPRINKLE 1/3 CUP SUGAR FOR EACH QUART OF APPLES
PLACE APPLES IN JARS
SPRINKLE
ALLOW TO SET AND WILL MAKE ITS OWN JUICE
WILL MAKE ITS OWN JUICE
PUT INTO JARS
PROCESS  10 MINUTES FOR QUARTS
 

MONDAY SEPTEMBER 8


CROCKPOT APPLE BUTTER

6-7 LB APPLES

LARGE CROCKPOT

FILL AS FULL AS POSSIBLE

CORE AND QUARTER APPLES (DO NOT PEEL)

4 CUPS SUGAR

4 TSP CINNAMON

1/4 TSP CLOVES

1/4 TSP SALT

SPRINKLE OVER APPLES

ALLOW TO COOK OVERNIGHT ON LOW COVERED

RUN THROUGH COLLANDER AND SEPARATE PEELING

PLACE BACK IN CROCKPOT AND COOK ON HIGH UNCOVERED UNTIL THICKENED

OR YOU CAN PLACE IN A HEAVY BOTTOM PAN AND COOK DOWN (NEED TO STIR OCCASIONALLY)

CROCKPOT APPLE BUTTER PEELED AND CORED

2 1/2 QUARTS APPLES

1/4 TSP ALL SPICE

3/4 TBP CINNAMON

DASH CLOVES

BOIL APPLES TILL SOFT

PROCESS THROUGH A COLLANDER OR BLENDER

USE HALF AS MUCH SUGAR AS YOU HAVE APPLE PULP

USE 1/4 CUP VINEGAR TO 1 QUART OF APPLE PULP

COMBINE WITH SPICES

COOK UNCOVERED IN CROCKPOT TILL THICKENS ON HIGH FOR AT LEAST 8 HOURS

OPTIONAL ( ADD RED HOTS)

SUGAR FREE CROCKPOT APPLE BUTTER

21 whole Medium-sized Apples (use A Sweet Variety like Jonathan, Gala Or Fuji)

4-½ cups Unsweetened Apple Juice

6 Tablespoons Apple Cider Vinegar

3 teaspoons Ground Cinnamon

3/4 teaspoon Ground Nutmeg

3/4 teaspoon Ground Cloves

1/3 teaspoon Salt

1. Core and slice apples Using an apple slicer/corer makes it quick and easy to get all apples cut before they begin to turn brown. Make sure to cut out any bruised or bad spots.

2. Add to a 6qt. crockpot, followed by the rest of the ingredients.

3. Stir mixture a few times to coat the apples evenly with the liquid and spices.

4. Cover cook on low for 12 hours or overnight.

5. Turn off the crockpot and allow the apple mixture to cool for about an hour. The apples should be very soft and a dark brown color when they’re ready.

6. Use an immersion blender to blend apple mixture to a smooth consistency. If you don’t have an immersion blender, you can pour cooled apples and liquid into a blender and blend until the mixture is completely smooth.

7. Let the apple butter cool completely and then store in the fridge for up to 2 weeks, freeze for up to 6 months, or can the apple butter

CROCK POT APPLE BUTTER

6½ pounds apples, peeled, cored and sliced (I used a combination of Granny Smith, Fuji and Honeycrisp)

1 cup sugar

1 cup brown sugar

1 tablespoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon salt

1 tablespoon vanilla

Directions:

1. Place apples in slow cooker. In a medium bowl, whisk together the sugars, cinnamon, nutmeg, cloves and salt. Sprinkle over the apples and stir gently to combine. Cook on low for 10 hours.

2. Stir in vanilla , breaking up any large chunks of apples that remain. Cover and cook for an additional 2 hours.

3. Remove cover and use an immersion blender to puree the apple butter until completely smooth. (Alternately, you could puree in batches in a food processor or regular blender.) If you want the apple butter thicker, you can continue to cook it on low with the lid of the slow cooker slightly ajar so that steam can escape.

4. Allow the mixture to cool, then spoon into jars and store in the refrigerator for up to 2 weeks, or freeze for up to 2 months or can

JOHN WAYNE CASSEROLE

2 pounds ground beef, cooked and drained

1 (1.25-ounce) packet taco seasoning

4 ounces sour cream

4 ounces mayonnaise

8 ounces Cheddar cheese, shredded and divided

1 yellow onion, chopped

2 cups Bisquick

1 cup of water

2 tomatoes, sliced

1 green bell pepper, chopped

1 (4-ounce) can sliced jalapeno peppers

1. Heat oven to 350. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.

2. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.

3. Stir Bisquick and water together to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish.

4. Saute remaining onions and bell peppers until slightly tender.

5. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.

6. Bake for 30-40 minutes or until edges of dough are lightly browned.

THURSDAY SEPTEMBER 4


CREAMED CAULIFLOWER SOUP FOR ONE

1/4 CUP OF BROCOLLI FLORETS

1/4 CUP OF CAULIFLOWER FLORETS

1/4 OF A CARROT CHOPPED

2 TBP DICED ONION

1/4 CUP MILK

1 TSP BUTTER

1/4 CUP CHEESE OF CHOICE

SALT AND PEPPER

COMBINE VEGETABLES IN WATER AND COOK TILL TENDER

COMBINE MILK, BUTTER, CHEESE, AND SALT AND PEPPER

MIX WELL

POUR OVER THE VEGETABLE IN THE PAN AND HEAT THROUGH

OVEN ROASTED CAULIFLOWER

to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)

1/4 cup extra-virgin olive oil

1 tablespoon sliced garlic

2 tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons grated Parmesan

Chopped chives, for garnish

Preheat the oven to 500 degrees F.

Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

CAULIFLOWER SOUP

1 stick butter

1/2 onion, finely diced

1 carrot, finely diced

1 celery stalk, finely diced

1 cauliflower head, cored and roughly chopped

2 tablespoons finely minced fresh parsley

8 cups low-sodium chicken broth or stock

6 tablespoons flour

2 cups whole milk

1 cup half-and-half

1 to 2 teaspoons salt (or to taste)

Ground black pepper

1 heaping cup sour cream, at room temperature

Warm rolls or crusty bread, for serving

Melt 1/2 stick of the butter in a heavy pot over medium heat. Then add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Throw in the cauliflower. Then stir it around, cover and cook over very low heat for 15 minutes.

Add the parsley, and then add the chicken broth and simmer for 10 minutes.

Meantime, make a simple white sauce: Melt the remaining 1/2 stick butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, and then pour in the milk, whisking to combine. Remove the white sauce from the heat and pour in the half-and-half. Then pour this creamy mixture into the pot. Add 1 teaspoon salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed.

Now, this is the fun part: To serve the soup, place the room temperature sour cream in the bottom of a soup tureen (a very large serving bowl). Then add the whole pot of hot soup to the tureen.

Stir gently to combine, and then serve immediately with warm rolls and an appetite for something wonderful.

GARLIC MASHED CAULIFLOWER

1 medium head of cauliflower, chopped

Kosher salt

1/4 cup chicken stock

2 tablespoons grated Italian cheese, such as Parmesan

1 tablespoon olive oil

1 tablespoon nonfat Greek yogurt

1 clove garlic, smashed and chopped

Freshly ground black pepper

Fresh rosemary, chopped, for garnish

Add the cauliflower and a pinch of salt to a boiling pot of water and cook until cooked through and very tender, about 10 minutes. Drain well and quickly dry well with paper towels. Add the hot cauliflower to a food processor with the chicken stock, cheese, olive oil, yogurt and garlic and process until smooth. Stir in a pinch of salt and pepper and the chopped rosemary, and serve immediately.

ROASTED CAULIFLOWER WHITE CHEDDAR SOUP

1 large head cauliflower (2 - 2 1/2 lb), cored and chopped into small, bite size pieces

1 1/2 Tbsp extra virgin olive oil

Salt and freshly ground black pepper

3 Tbsp butter

1 finely chopped yellow onion

3 Tbsp flour

1 clove garlic, minced

3 cups milk

2 cups chicken broth

1/2 cup heavy cream

1 Tbsp chopped fresh parsley, plus more for garnish

1 tsp chopped fresh thyme (or a slightly heaping 1/4 tsp dried)

1 bay leaf

1/4 tsp sugar

4 oz shredded sharp white cheddar cheese, shredded (1 cup), plus more for serving if desired

1 oz finely grated parmesan cheese (slightly packed 1/4 cup)*

Preheat oven to 425 degrees. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat, then spread into an even layer and season lightly with salt and pepper. Bake in preheated oven 20 - 25 minutes, until golden. Remove from oven and set aside.

In a large pot, melt butter over medium heat. Add in onion and saute until tender, about 4 - 5 minutes. Add in flour and cook, stirring constantly 1 1/2 minutes, adding in garlic during last 30 seconds of cooking. While whisking, slowly pour in milk followed by chicken broth and cream. Add in parsley, thyme, bay leaf, sugar, roasted cauliflower and season soup with salt and pepper to taste (I used 1/2 tsp salt but this may vary depending on how much salt you added to your cauliflower and how much salt you prefer). Bring to a boil, stirring frequently and allow to cook until thickened slightly. Puree 3 cups of the soup in a blender (being careful as your working with hot liquids) and return to soup in pot. Remove from heat and stir in sharp white cheddar and parmesan cheese. Serve warm garnished with additional shredded white cheddar, parsley and serve with fresh bread or croutons if desired.

*Finely grate this on the shark teeth of the box grater. To be honest I don't know what they are called but they are the annoying, pokey side of the box grater. This way the parmesan will melt into the soup quickly and smoothly.

WEDNESDAY SEPTEMBER 3


BEEF WITH BROCOLLI

For the Marinade:

½ tsp baking soda

1 tsp sugar

1 tbsp cornstarch

1 tbsp low-sodium soy sauce

1 tbsp water

2 tbsp vegetable oil

1 ½ lbs flank steak, sliced into thin strips

Sauce:

½ cup low sodium soy sauce

2 tbsp brown sugar

4 cloves garlic, minced

2 tbsp flour

3 tbsp vegetable oil

2 heads broccoli, crowns only

In a medium bowl, mix the marinade ingredients, excluding the steak.

Toss the steak with the marinade to coat.

Cover and refrigerate at least 1 hour.

Cook rice while finishing the dish (see post for instructions for rice.)

Mix all sauce ingredients in a small bowl and set aside.

Lightly coat a large skillet with about 2 TBSP oil.

Add broccoli and cook on med-high for about 3 minutes.

Transfer broccoli to a plate or bowl for now.

Add another TBSP of oil and add steak to hot pan.

Cook until browned on each side and done all the way through.

Add the sauce and broccoli and cook for 2 more minutes. If the sauce gets too thick you can add more water, a little bit at a time.

Serve over rice.

Enjoy!

BROCOLLI CHEESE CASSEROLE

2 cup uncooked long-grain rice

6 slices bacon

1 large onion, chopped

1 (10 ounce) package chopped frozen broccoli, thawed

1 (10.5 ounce) can condensed cream of chicken soup

1 cup milk

1 (16 ounce) jar processed cheese sauce

reheat oven to 350

In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Saute onions in bacon drippings over medium heat.

In a 9x13 inch baking dish combine cooked rice, bacon, onions, broccoli, soup, milk and cheese sauce.

Bake in preheated oven for 30 minutes, or until golden brown.

CAROLYN'S BROCOLLI WITH MOCK HOLINDAISSE SAUCE

2 9 OZ PKG BROCOLLI SPEARS OR 1 LB PKG FRESH

4 OZ REDUCED FAT CREAM CHEESE CUBED

1 EGG BEATEN

2 TBP LEMON JUICE

1/4 TSP SALT

1/4 TSP PEPPER

STEAM BROCOLLI UNTIL CRISP TENDER

COMBINE REMAINING INGREDIENTS IN A SAUCEPAN

COOK AND STIR ON LOW HEAT FOR 5 MINUTES UNTIL THICKENED

IF TOO THICK ADD A LITTLE MILK

SERVE WITH BROCOLLI AND DRIZZLE OVER TOP

TUESDAY SEPTEMBER 2


ALICE'S EGGPLANT CASSEROLE

1 EGGPLANT PEELED AND CHOPPED, REMOVE SEEDS

ADD:

1 LARGE BELL PEPPER DICED

1 MEDIUM ONION DICED

2 LARGE TOMATOES PEELED AND DICED

1/4-1/2 CUP MILK

LITTLE BUTTER MELTED AND DOT ON TOP

1/2 CUP VELVEETA CHEESE DICED

PLACE ALL IN A CASSEROLE DISH

BAKE 350 FOR 45-50 MINUTES

GREAT FOR TWO PEOPLE MEAL

HEALTHY EGGPLANT PARMESON

1 tablespoon olive oil, or more as needed

6 plum (Roma) tomatoes, halved

1 pinch salt and ground black pepper to taste

1 tablespoon olive oil

1/2 cup water

1 small white onion, chopped

1 small orange bell pepper, diced

1 stalk celery, chopped

1/4 cup red wine

1/2 (6 ounce) can tomato paste

1/4 cup finely chopped fresh parsley

6 fresh basil leaves, or more to taste, finely chopped

1 eggplant

1 tablespoon minced garlic

1/2 cup shredded Gouda cheese

1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees F Generously coat the bottom of a 13x9-inch baking dish with 1 tablespoon olive oil.

Season cut sides of tomatoes with salt and pepper.

Heat olive oil in a skillet over medium heat. Arrange tomato halves into the skillet with the cut sides facing down. Reduce heat to medium-low, place a cover on the skillet, and cook tomatoes until warmed through, about 5 minutes.

Pour water over the tomatoes, again cover the skillet, and continue cooking tomatoes until the skins begin to wrinkle and loosen from the flesh, about 5 minutes. Remove skins with tongs and discard. Mash tomatoes in the skillet until smooth.

Reduce heat to low. Stir onion, bell pepper, celery, wine, tomato paste, parsley, basil, and garlic into the mashed tomatoes. Bring the mixture to a simmer and cook until the liquid reduces to about 2/3 its original volume, 10 to 15 minutes.

Bake in preheated oven until the edges begin to brown, 25 to 30 minutes.

Slice about 1/2 inch off each end of the eggplant; cut eggplant lengthwise into 6 equal slices. Lay each eggplant slice into the prepared baking dish; flip so both sides of each slice are coated in oil.

BAKE 350 FOR 25-30 MINUTES

SPREAD CHEESES ON TOP

BACK TO OVEN TO MELT CHEESE

NORMA'S EASY CHEESE CAKE

16 OZ BAG MINI MARSHMALLOWS

16 OZ CARTON SOUR CREAM

8 OZ CREAM CHEESE

1 STICK BUTTER

1 CAN CHERRY PIE FILLING

COMBINE THE SOUR CREAM AND CREAM CHEESE AND SET ASIDE

IN A PAN MELT THE BUTTER AND MARSHMALLOWS

QUICKLY ADD THE CREAM CHEESE AND SOUR CREAM TO MIXTURE

POUR INTO GRAHAM CRACKER CRUST AND SMOOTH

MAKES 2 9 INCH GRAHAM CRACKER CRUSTS

REFRIGERATE OVERNIGHT

ADD FAVORITE TOPPING BEFORE SERVING

BAKED LASAGNE ROLLUPS

1 package (10 ounces) frozen spinach, thawed and squeezed dry

1 egg, beaten

1-3/4 cups ricotta cheese

4 tablespoons grated Parmesan cheese, divided

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon ground nutmeg

8 thin slices deli ham, halved lengthwise

8 lasagna noodles, cooked and drained

1 jar (14 ounces) spaghetti sauce

In a bowl, combine the spinach, egg, ricotta cheese, 2 tablespoons Parmesan cheese, salt, pepper and nutmeg. Place two pieces of ham on each noodle. Spread with 1/3 cup spinach mixture. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with spaghetti sauce.

Cover and bake at 350° for 40-45 minutes or until heated through. Uncover; sprinkle with remaining Parmesan. Let stand for 15 minutes before cutting. Yield: 4 servings.

THURSDAY AUGUST 28


CHERRY COLA CAKE

1-1/2 cups miniature marshmallows

2 cups flour

2 cups sugar

1 teaspoon baking soda

1 cup butter, cubed

1 cup cherry-flavored cola

3 tablespoons baking cocoa

2 eggs

1/2 cup buttermilk

1 teaspoon vanilla

FROSTING:

3/4 cup butter, softened

1 cup powdered sugar

1 jar (7 ounces) marshmallow creme

Fresh sweet cherries with stems

2 Tbp cheerry juice

Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. Divide marshmallows between pans.

In a large bowl, whisk flour, sugar and baking soda. In a small saucepan, combine butter, cola and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.

In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly. Pour into prepared pans, dividing batter evenly. (Marshmallows will float to the top.)

Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

For frosting, in a small bowl, beat butter and powdered sugar until smooth. Beat in marshmallow creme and juice concentrate on low speed just until blended.

Place one cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake layer; spread with remaining frosting. Decorate with cherries.

Editor's Note: To frost sides as well as top of cake, double amounts for frosting.

ALMOND JOY OR MOUNDS BARS BEV

1/2 CAN SWEET AND CONDENSED MILK

2 CUPS POWDERED SUGAR

2 CUPS COCONUT

COMBINE AND MIX WELL

SHAPE INTO BAR OR SNACK SIZES

PLACE ALMONDS ON TOP (OPTIONAL)

COMBINE SOME DARK CHOCOLATE OR MILK CHOCOLATE WITH TSP OR LESS OF CANOLA OIL

DIP THE BARS IN THE MELTED CHOCOLATE

PLACE ON WAX PAPER

ALLOW TO DRY AND SET

CAN REFRIGERATE

WEDNESDAY AUGUST 27


MARY'S GRAB AND GO MUFFIN

SPRAY 12 MUFFINS TINS

2 CUPS WHOLE WHEAT FLOUR

1 CUP WHITE FLOUR

1 TBP BAKING POWDER

1/2 TSP SODA

1/2 TSP PEPPER

1/4 TSP SALT

2 EGGS

1 1/3 CUP BUTTERMILK

3 TBP OLIVE OIL

2 TBP MELTED BUTTER

1 CUP THINLY SLICED SCALLIONS OR GREEN ONIONS

3/4 CUP CANADIAN BACON OR BACON DICED

1/2 CUP GRATED CHEDDAR CHEESE

1/2 CUP FINELY DICED RED BELL PEPPERS

COMBINE AND SIFT TOGETHER WHEAT FLOUR AND WHITE FLOUR, BAKING POWDER, SODA, PEPPER, AND SALT.

IN ANOTHER BOWL, WHISK TOGETHER EGG, BUTTERMILK, OIL, AND MELTED BUTTER MIX WELL

FOLD IN SCALLIONS, CANADIAN BACON, CHEESE, AND PEPPERS

COMBINE WITH DRY INGREDIENTS. AND MIX WELL UNTIL JUST MOIST

SCOOP BATTER INTO MUFFIN TINS TO TOP OF CUP

BAKE 400 FOR 20-22 MINUTES UNTIL GOLDEN BROWN

REMOVE FROM PAN AND COOL

WILL KEEP 3 DAYS IN REFRIGERATOR AND FREEZE WELL FOR 1 MONTH

MONDAY AUGUST 25


NORMAS' SALAD
CUCUMBER, ONIONS, DICED TOMATOES SLICED  AND DICE
ITALIAN DRESSING OVER TOP

SOUR CREAM RAISON PIE
1/2 CUP WHITE SUGAR
1/2 CUP BROWN SUGAR
1 CUP RAISONS SOAKED IN HOT WATER TILL PLUMP
1 CUP SOUR CREAM
3 EGG YOLKS BEATEN
1 TSP GROUND CINNAMOM
PINCH SALT
DRAIN RAISONS AND DISCARD LIQUID
COMBINE ALL INGREDIENTS AND MIX WELL
COOK IN HEAVY SAUCEPAN UNTIL THICKENED
POUR INTO A 9 INCH BAKED PIE SHELL

SOUR CREAM RAISON PIE
1 PKG INSTANT VANILLA PUDDING
1 1/2 CUP MILK
1 CUP SOUR CREAM
1 CUP STEAMED RAISONS AND DRAINED
PREPARE PUDDING
ADD SOUR CREAM AND RAISONS
ADD 2 TBP OF RAISON LIQUID
REFRIGERATE A FEW MINUTES
ADD A DALLUP OF COOL WHIP ON TOP
POUR INTO A PREPARED PIE CRUST

OLD FASHIONED  RAISON PIE
1 cup raisins
2/3 cup sugar
 3 tablespoons cornstarch
 1/8 teaspoon salt
 1/8 teaspoon ground cloves
 1/2 teaspoon ground cinnamon
 1 cup (8 ounces) sour cream
 1/2 cup milk
 3 egg yolks
 1 pie shell (9 inches), baked
 MERINGUE:
 3 egg whites
 1/4 teaspoon salt
5 tablespoons sugar
 In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside.
In a large saucepan, the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat.
Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, . Pour into pie shell.
For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.
Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers. Yield: 8 servings.

DOUBLE CHIP BARS
1/2 CUP BUTTER
1 1/2 CUP GRAHAM CRACKER CRUMBS
1 CAN SWEET AND CONDENSED MILK
2 CUPS SEMI SWEET CHOCOLATE CHIPS
1 CUP PEANUT BUTTER CHIPS
PLACE BUTTER IN 9 X 13 PAN
PLACE IN OVEN AND MELT BUTTER
REMOVE FROM OVEN
SPRINKLE CRUMBS ON BOTTOM OF PAN
POUR CONDENSED MILK OVER CRUMBS
SPRINKLE ON BOTH CHIPS
PRESS CHIPS DOWN INTO MIXTURE
BAKE 350 FOR 25-30 MINUTES
ALLOW TO COOL AND CUT
 

THURSDAY AUGUST 21


BASIC MEATBALLS:

2 LB LEAN GROUND BEEF

1 PKG STOVE TOP STUFFING MIX FOR CHICKEN

1 ONION FINELY CHOPPED

1 CUP WATER

2 EGGS

COMBINE ALL INGREDIENTS AND MIX WELL

SHAPE INTO 48 SMALL MEATBALLS

PLACE ON FOIL COVERED BAKING SHEETS

BAKE 400 FOR 12 MINUTES UNTIL BROWNED

CAN MAKE AHEAD AND FREEZE

STUFFED PEPPERS

1 pound ground beef

1/2 cup uncooked long grain white rice

1 cup water

6 green bell peppers

2 (8 ounce) cans tomato sauce

1 tablespoon Worcestershire sauce

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

salt and pepper to taste

1 teaspoon Italian seasoning

reheat oven to 350 degrees

Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.

Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)

In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

STUFFED PEPPER BOATS ALICE]

CUT PEPPERS IN HALF LIKE A BOAT

REMOVE SEEDS AND VEINS

COMBINE:

1 LB GROUND BEEF BROWNED

1 ONION CHOPPED FINE

1 CAN CREAM OF MUSHROOM OR CHICKEN SOUP

1 CUP COOKED RICE

SPLASH WORSTERCHIRE

1 TBP SOY SAUCE

DASH SALT

DASH PEPPER

BROWN

1 QUART JAR TOMATOE JUICE

1 CUP SHREDDED CHEDDAR CHEESE

LOAD UP THE PEPPERS WITH MIXTURE

PLACE ON COOKIE SHEET AND FREEZE

TO COOK

ALLOW TO THAW

POUR TOMATOR JUICE OVER TOP

BAKE 350 FOR 20-25 MINUTES

MICROWAVE 4 MINUTES

TOP WITH CHEESE

BACK IN OVEN LONG ENOUGH TO MELT CHEESE

STUFFED TUNA PEPPERS

1 pouch (11 oz.) StarKist® Chunk Light Tuna in Water

6 peppers, red and green

1 cup chopped onions

1 clove garlic, minced

1 tbsp. Olive Oil

½ tsp. oregano

1 tsp. parsley

1 - ¼ cups cooked brown rice

Salt and pepper

1 cup cheddar cheese

Preheat oven to 350

Cut tops (~1/3) off the peppers and clean out the interiors. Cut the stem from the top of the pepper (discard the stem) and cut the remaining pepper from the top into small dices. Hold the bottom 2/3 of each pepper for stuffing.

Heat olive oil in large skillet over medium heat. Stir in onions, garlic and diced pepper and cook until onions and peppers are soft, about 5 minutes. Add oregano, parsley, salt and pepper, tuna and rice. Mix to blend well.

Stuff peppers with mixture.

Place in 8 x8 square baking dish.

Bake in preheated oven for 15 minutes. Top with cheese and bake for 5 additional minutes to melt the cheese.

STUFFED HAMBURGER PEPPERS

5 GREEN PEPPERS

1 LB HAMBURGER

1 CUP DICED ONION

3/4 CUP MINUTE RICE

2 CUPS WATER

1/2 PKG TACO SEASONING

1 CUP CHOPPED TOMATOES

BROWN HAMBURGER WITH THE ONION AND DRAIN

ADD RICE , WATER, TACO SEASONING AND TOMATOES

COOK FOR 30 MINUES

STUFF THE PEPPERS

SAUCE::

2 8 OZ CANS TOMATO SAUCE

3/4 CUP WATER

COMBINE AND MIX WELL

POUR OVER PEPPERS

COVER AND BAKE 350 FOR 1 HOUR

UNCOVER AND BAKE ANOTHER 30 MINUTES

FREEZE WELL

SERVE OVER SOME SPANISH RICE

Chicken Rice Casserole

6 Tablespoons butter

8 ounces mushrooms, sliced (3 cups)

¼ teaspoon dried rosemary

½ cup all purpose flour

2 cups chicken broth

1½ cups whole milk

4 cups chopped cooked chicken

3 cups cooked rice

½ cup dry bread crumbs

2 Tablespoons grated Parmesan cheese

1 Tablespoon melted butter

1. Preheat oven to 400 . Grease a 9x13 baking pan.

2. Melt butter in a large saucepan over medium heat.

3. Stir in the mushrooms and rosemary, cook until softened (about 5 min.). Stir in the flour until well blended.

4. Slowly whisk in the chicken broth and milk.

5. Bring to a boil, reduce heat and cook until sauce is thickened and smooth (about five minutes).

6. Mix in the chicken and the cooked rice, combine well. Pour into prepared pan.

7. Mix together the bread crumbs, Parmesan cheese and 1 Tbsp. melted butter, stir well. Sprinkle on top of the chicken and rice mixture.

8. Bake for 25-35 minutes, until the sauce is bubbling and the topping is golden brown.

WEDNESDAY AUGUST 20


REGRIGERATOR SWEET PICKLES

1 cup distilled white vinegar

1 tablespoon salt

2 cups white sugar

6 cups sliced cucumbers

1 cup sliced onions

1 cup sliced green bell peppers

In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.

Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.

REFRIGERATOR DILL PICKLES

3 1/2 cups water

1 1/4 cups white vinegar

1 tablespoon sugar

1 tablespoon sea salt

4 cups cucumber spears

2 cloves garlic, whole

2 heads fresh dill

Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.

Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

ALICE'S FROZEN RUNZA

1 LOAF FROZEN BREAD

1 LB GROUND BEEF

1 MEDIUM ONION DICED

1 RIB CELERY DICED

1 BELL PEPPER DICED

SALT AND PEPPER

1/2 BOX OF VELVEETA CHEESE CUBED

ALLOW BREAD TO THAW AND ROLL OUT THIN

COMBINE BEEF, ONONS, CELERY, AND PEPPERS

COOK UNTIL ALLMOST DONE

ADD SALT AND PEPPER

DICE UP THE CHEESE

ADD TO HAMBURGER MIXTURE

ALLOW CHEESE TO MELT

ALLOW TO COOL

SPREAD OVER BREAD DOUGH

ROLL UP BREAD DOUGH IN JELLY ROLL

SLICE AND PLACE IN A SRAYED 9X13 PAN

BAKE 350 FOR 20 MINUTES TILL BREAD IS DONE

ALLOW TO COOL

BAG UP AND FREEZE

AND MICROWAVE

ENGLISH MUFFIN PIZZAS

2 tablespoons olive oil

1 onion, chopped (about 2 cups)

2 small carrots, grated

1 red bell pepper, chopped (about 2 cups)

1 medium zucchini, cut into 1/2-inch pieces (about 3 cups)

1 clove garlic, sliced

Kosher salt and freshly ground black pepper

One 28-ounce can crushed tomatoes

6 English muffins, split

1 1/2 cups shredded mozzarella (about 6 ounces)

1/4 cup grated Romano cheese

Assorted toppings: sliced pepperoni or ham, cooked sausage or bacon, olives, cooked chopped broccoli, hot pepper slices or pineapple

Heat the oil in a large pot over medium-high heat. Add the onions and cook, stirring, until softened and starting to brown, about 5 minutes. Stir in the carrots, peppers and zucchini and cook, stirring, until softened, about 15 minutes. Add the garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Continue to cook, stirring, until the vegetables are lightly browned, for 10 minutes.

Stir in the crushed tomatoes. Add 1 cup water to the empty tomato can and pour into the pot. Reduce the heat to medium low and simmer until the vegetables are very soft, the sauce has thickened slightly and the rawness from the canned tomatoes has mellowed, about 20 minutes. Puree the vegetables with a hand blender or transfer to a blender and puree until smooth, holding down the lid with a kitchen towel to prevent the hot sauce from spraying. Season with additional salt and pepper if needed and cool. You will have about 5 cups of sauce.

While the sauce simmers, lay the English muffin halves in a single layer on a baking sheet and lightly toast in a toaster oven set to broil or under an oven broiler, 2 to 3 minutes. Spread the top of each muffin with 1 to 2 tablespoons of sauce. Combine the 2 cheeses and sprinkle over the sauce. To serve as a snack right away, add your desired toppings and place the assembled pizzas under the broiler in the oven or toaster oven until the cheese is melted, 2 to 3 minutes.

Cook's Notes: The sauce recipe makes more than you need for 12 pizzas. Keep the extra in the refrigerator for up to 1 week and use in any recipe where you would normally use marinara sauce; or freeze in 1-cup amounts in plastic freezer storage bags for your next batch of English muffin pizzas.

To make ahead: Place the entire tray of mini pizzas in the freezer and freeze until hard, about 1 hour. Stack in a plastic freezer bag until ready to eat. To reheat, place the frozen pizzas on a piece of heavy-duty foil, add any toppings you like and bake in a toaster oven at 400 degrees F until golden, hot and the cheese is melted, 13 to 15 minutes.

 

CALZONES

1 CUP RICOTTA CHEESE

1 CUP SHREDDED FIVE CHEESE

3 TBP GRATED PARMESON CHEESE

1 REFRIERATED PIZZA CRUST

1 CAN PIZZA SAUCE

OPTIONS:

DICED ONIONS, PEPPERONI, BROWNED BEEF, COOKED CHICKEN, MUSHROOMS, ETC

UNROLL PIZZA DOUGH AND CUT INTO 7 INCH SQUARES

TOP WITH FLAVORS OF CHOICE

FOLD OVER AND PINCH EDGES TO SEAL

CUT SMALL SLITS TO ALLOW STEAM TO ESCAPE

BAKE 400 FOR 15-20 MINUTES UNTIL GOLDEN BROWN

FREEZE

TO BAKE PLACE ON COOKIE SHEET FROZEN AND BAKE 350 FOR 20 MINUTES

OR MICROWAVE ON HIGH FOR 2 MINUTES OR UNTIL HEATED THROUGH

TUESDAY AUGUST 19


WATERMELON JELLY

6 cups seeded chopped watermelon

5 cups sugar

1/3 cup white wine vinegar or white balsamic vinegar

1/4 cup lemon juice

2 to 3 drops red food coloring, optional

2 pouches (3 ounces each) liquid fruit pectin

Place watermelon in a food processor; cover and process until pureed. Line a strainer with four layers of cheesecloth and place over a bowl. Place pureed watermelon in prepared strainer; cover with edges of cheesecloth. Let stand 10 minutes or until liquid measures 2 cups.

Discard watermelon pulp from cheesecloth; place liquid in a large saucepan. Stir in sugar, vinegar, lemon juice and food coloring if desired. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.

Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 5 half-pints.

TACO LASAGNE

24 lasagna noodles

2 pounds ground beef

2 envelopes taco seasoning

4 egg whites

2 cartons (15 ounces each) ricotta cheese

8 cups (2 pounds) shredded cheddar cheese

2 jars (24 ounces each) chunky salsa

Directions

Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small bowl, combine egg whites and ricotta cheese. Drain noodles.

In each of two 13-in. x 9-in. baking dishes, layer four noodles, 3/4 cup ricotta mixture, half of the beef mixture and 1-1/3 cups cheddar cheese. Top each with four noodles, 3/4 cup ricotta mixture, 1-1/2 cups salsa and 1-1/3 cups cheese. Repeat.

Bake, uncovered, 35-40 minutes or until heated through. Let stand for 10 minutes before cutting. Yield: 2 casseroles (8 servings each).

To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.

CAROLYN'S ENCHILADO CASSEROLE

1 LB HAMBURGER

1 LARGE ONION CHOPPED

2 CUPS SALSA

1 CAN BLACK BEANS RINSED AND DRAINED

1/4 CUP ITALIAN SALAD DRESSING

2 TBP TACO SEASONING

1/4 TSP CUMIN

6 LARGE 8 INCH TORTILLAS FLOUR

3/4 CUP SOUR CREAM

1 CUP MEXICAN CHEESE BLEND

1 CUP SHREDDED LETTUCE

1 MEDIUM TOMATO CHOPPED

1/4 CUP FRESH CHOPPED CILANTRO

BROWN HAMBURGER AND ONION AND DRAIN

STIR IN SALSA, BEANS, DRESSING, TACO SEASONING, CUMIN

MIX WELL

PLACE 3 TORTILLAS IN A 2 QUART SPRAYED CASSEROLE

LAYER 1/2 OF MEAT MIXTURE

1/2 OF SOUR CREAM

1/2 OF CHEESE

REPEAT LAYERS STARTING WITH TORTILLAS

FREEZES WELL

IF COOKING

BAKE 400 FOR 25 MINUTES COVERED

UNCOVER AND BAKE FOR 5-10 MORE MINUTES TILL HEATED THROUGH

ALL TO STAND 5 MINUTES AND TOP WITH LETTUCE, TOMATOES, AND FRESH CILANTRO

FREEZES WELL

CHEESEBURGER CASSEROLE

1 pound ground round

1 cup chopped onion

3 garlic cloves, crushed

1 8-ounce package presliced mushrooms

6 tablespoons tomato paste

1 teaspoon sugar

1 teaspoon dried thyme

1 teaspoon dried oregano

¼ teaspoon pepper

1 28-ounce can diced tomatoes, undrained

1 cup all-purpose flour (about 1½ ounces)

2½ cups -fat milk

1 cup (4 ounces) crumbled feta cheese

¾ cup (3 ounces) shredded part-skim mozzarella cheese

4 cups uncooked pasta

1 tablespoon chopped fresh parsley

1. Combine first 3 ingredients in a large nonstick skillet, and cook over medium-high heat until browned, stirring to crumble. Add mushrooms; cook 5 minutes or until tender. Add tomato paste and next 5 ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes. Remove from heat.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 10 minutes or until thick, stirring constantly. Stir in cheeses; cook 3 minutes or until cheeses melt, stirring constantly. Reserve ½ cup cheese sauce; set aside. Pour remaining sauce, beef mixture and pasta in a 13x9-inch baking dish; stir gently. Drizzle reserved cheese sauce over pasta mixture. Cover and refrigerate 24 hours.

3. Preheat oven to 350°F.

4. Bake at 350°F, covered for 1 hour and 10 minutes or until thoroughly heated.

MONDAY AUGUST 18


TOMATO JUICE

2 gallon chopped tomatoes

2 cups chopped onions

2 T canning salt

Combine above ingredients, simmer until tender. Process thru food mill, fill jars with juice and process for 15 minutes at 10#.

 

RED HEN SAUCE

2 quarts celery (1 bunch)

2 quarts onion (6 large)

1/3 cup fresh garlic

1 cup fresh parsley

1 quart green or red bell peppers

4 t Italian seasoning

8 quarts tomatoes

1 cup fresh cilantro

3 12 ounce cans tomato paste

1/2 cup sugar

1/2 cup brown sugar

1 t each onion salt and garlic salt placed in 1/3 cup to which pickling salt is added to fill 1/3 cup

1 t oregano

2 t Italian seasoning

Coarsely chop and simmer first 8 ingredients in a 16 quart stock pot until tender. Run through a food mill. Add tomato paste, sugars and remaining ingredients. Simmer and cook down until thicker, about 2 hours. Stir often.

Ladle into jars, seal and process for 5 minutes at 5#.

This is what I use as spaghetti sauce, in meatloaf, to make Italian meatballs, on sirloin, in any mexican dish, etc... The uses are endless. ENJOY!!

GREEN TOMATO JAM

2 CUPS GREEN TOMATOES WASHED CORED AND PUREED

ADD 1 1/2 CUPS SUGAR

BRING TO BOIL AND MAKE SURE SUGAR IS DISSOLVED

ADD 1 SMALL PKG OF RASPBERRY JELLO

MAKES 1 PINTS

ALLOW TO COOL AND REFRIGERATE

CORN SALAD        MARY
24 EARS OF CORN
4 LARGE ONIONS CHOPPED
1 GREEN PEPPER CHOPPED
1 RED PEPPER CHOPPED
1 HEAD OF CABBAGE CHOPPED
3 PINTS OF VINEGAR
1 1/4 LB BROWN SUGAR
3 TBP MUSTARD
1 TBP MUSTARD SEED
2  TBP SALT
1 TBP CELERY SEED
COMBINE ALL AND BRING TO BOIL
PLACE IN JARS HOT AND CAN
ALLOW TO COOL ENOUGH TO PLACE IN FREEZER BAG

CAROLYN'S LAYERED GRAPE SALAD
2 LB WHOLE RED OR GREEN SEEDLESS GRAPES
8 OZ SOUR CREAM
8 OZ CREAM CHEESE SOFTENED
3/4 CUP SUGAR
1 TSP VANILLA
1/2 CUP BROWN SUGAR
1 CUP CHOPPED PECANS TOASTED
LAYER  
GRAPES
COMBINE SOUR CREAM, CREAM CHEESE, SUGAR , AND VANILLA MIX WELL AND PLACE OVER THE GRAPES
SPRINKLE WITH BROWN SUGAR
TOP OFF WITH THE PECANS
CHILL AND SERVE
 

THURSDAY AUGUST 7


ALICES HAWAIIN PIE

SUGAR COOKIE CRUST ( 1 ROLL OF SUGAR COOKIE)

PRESS INTO 9 INCH PIE PLATE

BAKE 350 12 -15 MINUTES

LARGE CAN CRUSHED PINEAPPLE UNDRAINED

LARGE CAN PINEAPPLE RINGS DRAINED

1/2 CUP CHOPPED NUTS OF CHOICE

SMALL JAR MARASCHINO CHERRIES DICED

2 KIWI PEELED AND DICED

COMBINE ALL INGREDIENTS AND POUR INTO CRUST

COMBINE A LARGE BOX INSTANT VANILLA PUDDING

3/4 CUP SOUR CREAM

1 TSP POWDERED SUGAR

COMBINE AND MIX WELL AND PLACE ON TOP OF FRUIT

COVER AND REFRIGERATE FOR AT LEAST 2 HOURS BEFORE SERVING

AND ENJOY

HAWAIIN PIE

1 (20-OUNCE) CAN CRUSHED PINEAPPLE IN SYRUP, UNDRAINED

1 (6-SERVING-SIZE) PACKAGE INSTANT VANILLA PUDDING

1 (8-OUNCE) CONTAINER SOUR CREAM

1 (9-INCH) PREPARED SHORTBREAD PIE CRUST

1 (8-OUNCE) CAN SLICED PINEAPPLE, DRAINED AND HALVED

8 MARASCHINO CHERRIES, DRAINED

2 TABLESPOONS SWEETENED FLAKED COCONUT

IN A LARGE BOWL, COMBINE CRUSHED PINEAPPLE WITH ITS SYRUP, DRY PUDDING MIX, AND SOUR CREAM; MIX UNTIL WELL COMBINED. SPOON INTO PIE CRUST AND DECORATE TOP WITH PINEAPPLE SLICES AND CHERRIES; SPRINKLE WITH COCONUT.

COVER AND CHILL AT LEAST 2 HOURS BEFORE SERVING.

SHORTBREAD CRUST

1 cup butter

1/2 cup powdered sugar

2 cups flour

1/4 teaspoon baking powder

Preheat oven to 350 degrees

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 inch pie plate.

Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.

HAWAIIN PIE LUCERNE COOKBOOK

3 EGGS BEATEN

1/4 CUP MILK

1 1/2 CUPS SUGAR

2 TBP FLOUR

1/4 CUP MELTED OLEO

1 CUP CRUSHED PINEAPPLE

2/3 CUP FLAKED COCONUT

COMBINE ALL INGREDIENTS AND MIX WELL

POUR INTO UNBAKED 9 INCH PIE SHELL

BAKE 350 45-50 MINUTES UNTIL PIE IS SET

ALLOW TO COOL

PEANUT BUTTER BROWNIE

1/2 cup peanut butter

1/3 cup margarine, softened

2/3 cup white sugar

1/2 cup packed brown sugar

2 egg

1/2 teaspoon vanilla

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

Preheat oven to 350 Grease a 9x9 inch baking pan.

In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.

Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.

FROSTING:

1/3 CUP BUTTER

1/3 CUP BROWN SUGAR

1/3 CUP MILK

1 TSP VANILLA

1/2 CUP PEANUT BUTTER

2 CUPS POWDERED SUGAR

COMBINE MILK, BUTTER, BROWN SUGAR, AND PEANUT BUTTER

BRING TO A BOIL, SIMMER FOR 2-4 MINUTES AND REMOVE FROM HEAT

ADD VANILLA AND POWDERED SUGAR AND MIX WELL

SPREAD OVER WARM BROWNIES

FOR CHOCOLATE FROSTING OMIT PEANUT BUTTER AND ADD 1/4 CUP OLD FASHIONED COCOA

MARINATED TOMATO RELISH

5 CUPS CHOPPED CABBAGE

4 CUPS FINELY CHOPPED GREEN TOMATOES UMPEELED

1 1/2 CUP CHOPPED ONION

1 CUP RED CHOPPED BELL PEPPER DESEEDED

1 CUP GREEN BELL PEPPER DESEEDED

3 TBP SALT

1/4 CUP PICKLING SPICES

4 TBP COARSELY CHOPPED GINGER ROOT

2 TBP MUSTARD SEED

3 CUPS WHITE VINEGAR

1 3/4 CUP WATER

1 CUP SUGAR

2 TSP GROUND TUMERIC

IN A GLASS OR STAINLESS STEEL BOWL

COMBINE FIRST 6 INGREDIENTS

ALLOW SET FOR 12 HOURS OR OVERNIGHT

DRAIN AND RINSE IN COOL WATER

USING HANDS SQUEEZE OUT LIQUID

COMBINE ALL SPICES IN A SPICE BAG

MAKES 6

WEDNESDAY AUGUST 6


TOMATO TOPPED CHICKEN

2 BONELESS SKINLESS CHICKEN BREAST HALVES (4 OUNCES EACH)

1/2 CUP ITALIAN SALAD DRESSING, DIVIDED

4 SLICES TOMATO, 1/4 INCH THICK

4 TEASPOONS SEASONED BREAD CRUMBS

1 TEASPOON MINCED FRESH BASIL OR 1/4 TEASPOON DRIED BASIL

1 TEASPOON GRATED PARMESAN CHEES

PLACE CHICKEN IN A SHALLOW BOWL; POUR 1/4 CUP DRESSING OVER CHICKEN. COVER AND REFRIGERATE FOR 2 HOURS.

TRANSFER CHICKEN TO A SHALLOW BAKING DISH; DISCARD MARINADE. DRIZZLE WITH REMAINING DRESSING. COVER AND BAKE AT 400° FOR 10 MINUTES. TOP EACH CHICKEN BREAST WITH TOMATO SLICES, CRUMBS, BASIL AND CHEESE. COVER AND BAKE FOR 10 MINUTES. UNCOVER AND BAKE 10 MINUTES LONGER OR UNTIL A MEAT THERMOMETER REACHES 170°,

BRUSCHETTA WITH TOMATO BASIL TOPPING

1 CUP CHOPPED, PEELED AND SEEDED ROMA TOMATOES

1/2 CUP SNIPPED FRESH BASIL

1 TABLESPOON OLIVE OIL

2 TEASPOONS MINCED GARLIC

1/4 TEASPOON SALT

1/4 TEASPOON FRESHLY GROUND BLACK PEPPER

1/4 CUP BUTTER, SOFTENED

1 TEASPOON MINCED GARLIC

1/8 TEASPOON SALT

1/8 TEASPOON FRESHLY GROUND BLACK PEPPER

1 16 - OUNCE LOAF BAGUETTE-STYLE FRENCH BREAD (ABOUT 20 TO 24 INCHES LONG), BIAS-SLICED 3/4-INCH THICK

1/2 CUP FRESHLY SHREDDED PARMESAN OR ROMANO CHEESE

FOR TOPPING: IN A MEDIUM BOWL, COMBINE TOMATOES, BASIL, OLIVE OIL, THE 2 TEASPOONS MINCED GARLIC, THE 1/4 TEASPOON SALT, AND THE 1/4 TEASPOON BLACK PEPPER. SET ASIDE.

FOR GARLIC BUTTER: IN A SMALL BOWL, COMBINE SOFTENED BUTTER, THE 1 TEASPOON GARLIC, THE 1/8 TEASPOON SALT, AND THE 1/8 TEASPOON BLACK PEPPER.

EVENLY SPREAD GARLIC BUTTER ON ONE SIDE OF BREAD SLICES. FOR CHARCOAL GRILL, GRILL BREAD SLICES, BUTTERED SIDE DOWN, ON THE RACK OF AN UNCOVERED GRILL DIRECTLY OVER MEDIUM-LOW TO LOW COALS FOR 2 MINUTES OR UNTIL LIGHTLY BROWNED. TURN OVER AND SPOON THE TOPPING ONTO EACH BREAD SLICE. SPRINKLE WITH CHEESE. GRILL, COVERED, 3 TO 4 MINUTES MORE OR JUST UNTIL HEATED THROUGH AND BOTTOMS ARE TOASTED. WATCH BREAD CLOSELY SO IT DOES NOT CHAR. (FOR A GAS GRILL, PREHEAT GRILL ON HIGH FOR 10 TO 15 MINUTES. REDUCE HEAT TO MEDIUM-LOW TO LOW. PLACE BREAD SLICES ON GRILL RACK OVER HEAT. COVER AND GRILL AS ABOVE.)

REMOVE FROM GRILL. SERVE IMMEDIATELY. MAKES 8 APPETIZER SERVINGS.

GRILLED EGGPLANT WITH TOMATO AND HERBS

1 EGGPLANT

• 3 TBS OLIVE OIL

•3 FRESH JERSEY TOMATOES, SLICED

• ½ CUP SOFT GOAT CHEESE

• FRESH HERBS TO GARNISH (DILL, BASIL, OREGANO, THYME, ETC.)

• SALT AND PEPPER

1. SLICE EGGPLANTS, TOSS WITH OLIVE OIL, SALT AND PEPPER.

2. GRILL UNTIL THE EGGPLANT SLICES ARE COOKED, ABOUT 5 MINUTES ON HOT GRILL

3. ARRANGE THE EGGPLANT SLICES ON A PLATE, TOP EACH ONE WITH A SLICE OF FRESH TOMATO AND A SPOON OF GOAT CHEESE

4. GARNISH EACH APPETIZER WITH A FRESH HERB SPRIG AND SERVE WARM.

HAM AND TOMATO PIE

1 (8-oz.) package diced cooked ham

1/2 cup sliced green onions (about 4 onions)

1 (9-inch) frozen unbaked pie shell

1 tablespoon Dijon mustard

1 cup (4 oz.) shredded mozzarella cheese, divided

2 medium plum tomatoes, thinly sliced

1 large egg

1/3 cup half-and-half

1 tablespoon chopped fresh basil

1/8 teaspoon pepper

Garnishes: fresh basil sprigs, tomato slices

1. Sauté ham and green onions in a large nonstick skillet over medium heat 5 minutes or until ham is brown and any liquid evaporates.

2. Brush bottom of pie shell evenly with mustard; sprinkle with 1/2 cup mozzarella cheese. Spoon ham mixture evenly over cheese, and top with single layer of sliced tomatoes.

3. Beat egg and half-and-half with a fork until blended; pour over tomatoes. Sprinkle evenly with basil, pepper, and remaining 1/2 cup cheese.

4. Bake on lowest oven rack at 425° for 20 to 25 minutes or until lightly browned and set. Cool on a wire rack 20 minutes. Cut into wedges to serve; garnish, if desired.

TOMATO WATERMELON SORBET

6 cups (1-inch) seeded ripe watermelon chunks

1 cup sugar

1/4 teaspoon salt

6 very ripe large tomatoes, quartered (about 3 1/2 lb.)

2 tablespoons fresh lemon juice

Coarse salt (optional)

1. Combine first 3 ingredients in a large bowl; stir well. Let stand 30 minutes.

2. Squeeze tomato quarters into a wire-mesh strainer over a 4-cup measuring cup. Place squeezed tomatoes into strainer, and firmly press with back of a spoon, pressing until liquid measures 3 cups. Discard tomato pulp in strainer.

3. Process half of tomato juice and half of watermelon mixture in a blender until smooth. Repeat with remaining tomato juice and watermelon. Stir in lemon juice. Pour mixture into freezer container of a 2 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.) Sprinkle each serving with coarse salt, if desired.

SUMMER TOMATO GRATIN WITH GARLIC PARMESAN TOPPING

3 LBS FRESH TOMATOES

2 TSP SALT

2 TSP SUGAR

1 MEDIUM SWEET ONION, HAWAIIAN OR VIDALIA

1/3 CUP OLIVE OIL, DIVIDED

1 CUP FRESH BREAD CRUMBS

1 CUP PANKO BREAD CRUMBS

1 TSP GARLIC POWDER

SALT AND PEPPER, TO TASTE

1 1/4 CUPS FINELY GRATED PARMESAN CHEESE

SLICE TOMATOES INTO 1/2-INCH THICK SLICES, REMOVING THE STEMS OF THE TOMATOES AS YOU SLICE THEM.

COMBINE SALT AND SUGAR IN A SMALL BOWL. LAYER TOMATO SLICES INTO A COLANDER, SPRINKLING EACH LAYER WITH SOME OF THE SALT AND SUGAR MIXTURE AS YOU WORK. ALLOW COLANDER TO STAND OVER A BOWL (OR THE SINK) FOR 30 MINUTES TO DRAIN EXCESS MOISTURE FROM THE TOMATOES. TOSS GENTLY AFTER 15 MINUTES.

PREHEAT OVEN TO 425F.

PUT 2 TBSP OLIVE OIL ON THE BOTTOM OF A 9×13-INCH BAKING DISH. THINLY SLICE ONION AND ARRANGE IN A SINGLE LAYER AT THE BOTTOM OF THE BAKING DISH.

ARRANGE DRAINED TOMATOES ON TOP OF THE SLICED ONION.

BAKE TOMATOES AND ONION FOR 20 MINUTES, UNCOVERED.

WHILE THE TOMATOES BAKE, IN A LARGE BOWL, COMBINE FRESH BREAD CRUMBS, PANKO BREAD CRUMBS, GARLIC POWDER AND THE SALT AND PEPPER. STIR TO COMBINE. ADD IN REMAINING OLIVE OIL AND STIR UNTIL CRUMBS ARE WELL-COATED. ADD PARMESEAN AND MIX UNTIL WELL INCORPORATED.

TAKE TOMATOES OUT OF THE OVEN AND SPREAD CRUMB MIXTURE EVENLY OVER THE TOP OF THE TOMATO LAYER (WHILE IT IS HOT).

RETURN PAN TO OVEN AND BAKE FOR ADDITIONAL 10-15 MINUTES, UNTIL TOPPING IS GOLDEN BROWN.

ALLOW TO COOL FOR 10 MINUTES BEFORE SERVING.

SERVE WARM.

GRILLED TOMATOES

3 YELLOW TOMATOES

3 RED TOMATOES

3 TABLESPOONS OLIVE OIL, DIVIDED

1/4 TEASPOON SALT

1/4 TEASPOON FRESHLY GROUND PEPPER

2 TABLESPOONS WHITE BALSAMIC VINEGAR

2 TABLESPOONS CHOPPED FRESH BASIL

GARNISH: FRESH BASIL SPRIGS

CUT TOMATOES IN HALF; THREAD ONTO SKEWERS, ALTERNATING COLORS. BRUSH WITH 1 TABLESPOON OIL; SPRINKLE WITH SALT AND PEPPER.

GRILL, COVERED WITH GRILL LID, OVER MEDIUM HEAT (300° TO 350°) 10 MINUTES, TURNING SKEWERS OFTEN.

COMBINE REMAINING 2 TABLESPOONS OIL, VINEGAR, AND BASIL; DRIZZLE OVER KABOBS. GARNISH, IF DESIRED.

 

TORTELLINI AND TOMATO SALAD

2 (9-OZ.) PACKAGES REFRIGERATED CHEESE-FILLED TORTELLINI

1/2 CUP OLIVE OIL

1/2 CUP FRESHLY GRATED PARMESAN CHEESE $

3 TABLESPOONS FRESH LEMON JUICE

2 GARLIC CLOVES

1 TEASPOON WORCESTERSHIRE SAUCE

1/2 TEASPOON SALT

2 CUPS BABY HEIRLOOM TOMATOES, HALVED

1 CUP FRESH CORN KERNELS

1/2 CUP THINLY SLICED GREEN ONIONS

1/2 CUP COARSELY CHOPPED FRESH BASIL

SALT AND PEPPER

PREPARATION

1. PREPARE TORTELLINI ACCORDING TO PACKAGE DIRECTIONS.

2. MEANWHILE, PROCESS OLIVE OIL AND NEXT 5 INGREDIENTS IN A BLENDER UNTIL SMOOTH. TOSS OLIVE OIL MIXTURE WITH HOT COOKED TORTELLINI, TOMATOES, AND NEXT 3 INGREDIENTS. SEASON WITH SALT AND PEPPER TO TASTE.

 

CINNAMON BUN PIE

3/4 CUP PLUS 2 TABLESPOONS BUTTER, MELTED, DIVIDED

1 CUP CHOPPED PECANS

1/2 CUP SUGAR

1 TABLESPOON GROUND CINNAMON

1 (16.3-OUNCE) PACKAGE REFRIGERATED BISCUITS (8 BISCUITS)

PREHEAT OVEN TO 375 COAT BOTTOM OF A DEEP-DISH PIE PLATE WITH 2 TABLESPOONS MELTED BUTTER; SET ASIDE. PLACE REMAINING MELTED BUTTER IN A SMALL BOWL.

IN ANOTHER SMALL BOWL, COMBINE PECANS, SUGAR, AND CINNAMON; MIX WELL. SPRINKLE ONE-QUARTER OF THE PECAN MIXTURE OVER BOTTOM OF PIE PLATE.

SEPARATE EACH BISCUIT INTO 3 LAYERS. DIP BISCUIT PIECES ONE AT A TIME IN MELTED BUTTER, MAKING SURE TO COAT EACH THOROUGHLY. LAYER 8 BISCUIT PIECES IN BOTTOM OF PIE PLATE, COMPLETELY COVERING PECAN MIXTURE. REPEAT PECAN MIXTURE AND BISCUIT LAYERS 2 MORE TIMES. TOP WITH REMAINING PECAN MIXTURE AND DRIZZLE WITH ANY LEFTOVER MELTED BUTTER.

BAKE 20 TO 25 MINUTES, OR UNTIL BISCUITS ARE GOLDEN AND COOKED THROUGH. ALLOW TO COOL 5 MINUTES, THEN INVERT ONTO A SERVING PLATTER AND SLICE INTO WEDGES. SERVE WARM.

KEEP BISCUITS REFRIGERATED UNTIL READY TO PULL APART.

TUESDAY AUGUST 5


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 10 minutes.

Remove from heat; stir in gelatin. Spoon into clean jelly jars. Cover and cool. Store in the refrigerator up to 3 weeks. Yield: 7-1/2 pints.

TOMATO JELLY

4 c. tomatoes

4 c. sugar

3 tsp. lemon juice

1 lg. pkg. wild strawberry Jello

Peel and cut tomatoes. Cook tomatoes and sugar together over medium heat for 25-30 minutes. Add lemon juice and Jello; mix well. Place in refrigerator to cool. Pour in jars when cooled and store in refrigerator.

TOMATO JELLY

5 c. green tomatoes, mashed or pureed

4 c. sugar

1 (6 oz.) Jello ORANGE JELLO

Mix tomatoes and sugar together in sauce pan and bring to boil; cook 15-20 minutes and spoon off foam.

Remove from fire and add Jello. Mix well and pour into hot jars. When cool, store in refrigerator.

TOMATO SOUP RACHAEL RAY

3 tablespoons good olive oil

1 1/2 cups chopped red onions (2 onions)

2 carrots, peeled and chopped

1 tablespoon minced garlic (3 cloves)

4 pounds vine-ripened tomatoes, coarsely chopped (5 large)

1 1/2 teaspoons sugar

1 tablespoon tomato paste

1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish

3 cups chicken stock, preferably homemade

1 tablespoon kosher salt

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

3/4 cup heavy cream

Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

NEW JERSEY TOMATO SOUP

tablespoon olive oil

1 large onion, chopped

3 cloves garlic, minced

2 cups vegetable broth (such as Penzy's®)

2 (14.5 ounce) cans fire-roasted diced tomatoes

2 tablespoons chopped fresh cilantro, divided

1 teaspoon white sugar

1/4 teaspoon red pepper flakes

1/2 cup heavy whipping cream

Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.

Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.

Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.

Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.

TOMATO SOUP BLANCHE

WHITE SAUCE:

BUTTER, FLOUR, PEPPER, AND SALT

PINCH SODA

ADD TOMATOES TO WHITE SAUCE

SEASON WITH PEPPER AND SALT

EACH BLEND IS FOR 1 PINT OF TOMATOES

ITALIAN SEASONING:

1 TSP BASIL, 1 TSP THYME, 1 TSP OREGANO, 1/2 TSP ROSMARY, 1/2 TSP SAGE, 14. TSP GARLIC POWDER, 1/4 TSP PEPPER FLAKES

MEXICAN 2 TSP CHILI POWDER, 1 TSP CUMIN, 1 TSP OREGANO, 1 TSP GARLIC POWDER, 1 TSP GROUND CORRIONDER, 1/2 TSP SEASONED SALT.

CAJUN BLEND: 1 TSP CHILI POWDER, 1 TSP PAPRIKA, 1/2 TSP ONION FLAKES, 1/2 TSP GARLIC POWDER, 1/2 TSP ALL SPICE, 1/2 TSP THYME, AND 1/4 TSP CAYENNE PEPPER

 

MONDAY AUGUST 4


NATIONAL CHOCOLATE CHIP DAY

Chocolate chips are a required ingredient in chocolate chip cookies, which were invented in 1933 when Ruth Graves Wakefield of the Toll House Inn in the town of Whitman, Massachusetts added cut-up chunks of a semi-sweet Nestlé chocolate bar to a cookie recipe.

The cookies were a huge success, and Wakefield reached an agreement with Nestlé to add her recipe to the chocolate bar’s packaging in exchange for a lifetime supply of chocolate.

Initially, Nestlé included a small chopping tool with the chocolate bars, but in 1939 they started selling the chocolate in chip (or "morsel") form.

The Nestlé brand Toll House cookies is named for the inn.

Originally, chocolate chips were made of semi-sweet chocolate, but today there are many flavors.

BIG FAT CHEWEY CHOCOLATE CHIP COOKIES

2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla

1 egg

1 egg yolk

2 cups semisweet chocolate chips

Preheat the oven to 325 Grease cookie sheets .

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

CHOCOLATE CHIP PIE MARY OF CRESTON

UNBAKED 9 INCH PIE CRUST

325 OVEN

BEAT TWO EGGS ON HIGH TILL FOAMY

ADD:

1/2 CUP FLOUR

1/2 CUP WHITE SUGAR

1/2 CUP PACKED BROWN SUGAR

3/4 CUP BUTTER

AND MIX WELL

ADD 1 CUP CHOCOLATE CHIPS

1 TSP VANILLA

1/4 TSP BURNT SUGAR FLAVORING

MIX WELL

OPTIONAL 1/2 CUP BLACK WALNUTS

POUR INTO PIE CRUST

BAKE 325 FOR 55-60 MINUTES

SPRINKLE WITH A FEW MORE CHOCOLATE CHIPS AND SWIRL

10 INCH PIE CHOCOLATE CHIP PIE

3 EGGS

3/4 CUP FLOUR

3/4 CUP WHITE SUGAR

3/4 CUP PACKED BROWN SUGAR

1 1/2 STICKS BUTTER

1 TSP VANILLA

1/2 TSP BURNT SUGAR

FOLLOW SAME INSTRUCTIONS AS ABOVE

THURSDAY JULY 31


I CUP NOODLES BROKEN EQUALS 2 1/2 OZ.

6 CUPS OR 10 OZ

3 EGG YOLKS

1 WHOLE EGG

COMBINE AND BEAT TILLVERY LIGHT

ADD 3 TBP COLD WATER

1 TSP SALT

STIR IN AND WORK WITH HANDS

ADDING FLOUR AS NEEDED

DIVIDE 3 PARTS TO ROLL OUT

RABBITS SPRAY

2 CUPS WATER

2 EGGS

2 TBP HOT SAUCE

GARLIC POWDER

COMBINE AND BLEND WELL

POUR INTO A JAR AND LEAVE COVERED

RIB WORMS

1 TSP VEGETABLE OIL

1 TSP DISH SOAP

1 TSP BAKING SODA

COMBINE AND PUT IN QUART SIZE SPRAY BOTTLE

AND SPRAY DIRECTLY ON PLANTS

Salsa Mix

Mrs. Wages Salsa Mix Approximately 6 lb fresh tomatoes

1 pouch Mrs. Wages Salsa Mix (4.0 oz)

1/2 cup distilled white vinegar

Wash tomatoes. Scald 3 minutes in boiling water. Dip into cold water. Cut out cores. Remove skins. Chop tomatoes coarsely.

If fresh tomatoes are not available, use home-canned or commercially canned tomatoes. Do not drain liquid off. You will need 5 pints of tomatoes chopped into coarse pieces.

Measure 5 pints of chopped tomatoes into a 5-quart saucepan. Add Salsa Mix and 1/2 cup vinegar. Bring to a boil, stirring occasionally. Reduce heat and simmer 10 minutes. Stir occasionally. Salsa is ready to serve, can or freeze.

FRESH HOMEMADE SALSA HOT PAULA DEEN

3 cups chopped tomatoes

1/2 cup chopped green bell pepper

1 cup onion, diced

1/4 cup minced fresh cilantro

2 tablespoons fresh lime juice

4 teaspoons chopped fresh jalapeno pepper (including seeds)

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

RESTAURANT SYLE FRESH SALSA

Two 10-ounce cans diced tomatoes and green chiles, such as Rotel

One 28-ounce can whole tomatoes with juice

1/2 cup fresh cilantro leaves (or more to taste!)

1/4 cup chopped onion

1 clove garlic, minced

1 whole jalapeno, quartered and sliced thin, with seeds and membrane

1/4 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon sugar

1/2 whole lime, juiced

Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)

Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate the salsa for at least an hour before serving.

ZESTY SALSA FOR CANNING

10 cups chopped cored peeled tomatoes (about 25 medium)

5 cups chopped seeded green bell peppers (about 4 large)

5 cups chopped onions (about 6 to 8 medium)

2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 13 medium)

1-1/4 cups cider vinegar

3 cloves garlic, finely chopped

2 Tbsp finely chopped cilantro

1 Tbsp salt

1 tsp hot pepper sauce, optional

6 (16 oz) pint or 12 (8 oz) half pint glass preserving jars with lids and bands

Half Recipe:

5 cups chopped cored peeled tomatoes (about 13 medium)

2-1/2 cups chopped seeded green bell peppers (about 2 large)

2-1/2 cups chopped onions (about 3 to 4 medium)

1-1/4 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 7 medium)

3/4 cup cider vinegar

1 to 2 cloves garlic, finely chopped

1 Tbsp finely chopped cilantro

1-1/2 tsp salt

1/2 tsp hot pepper sauce, optional

3 (16 oz) pint or 6 (8 oz) half pint glass preserving jars with lids and bands

PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.

LADLE hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

PROCESS both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

ROCKIN SALSA FOR CANNING

ngredients Edit and Save

Original recipe makes 8 pints Change Servings

1 red onion, chopped

1 white onion, chopped

1 yellow onion, chopped

6 pounds fresh tomatoes, peeled and chopped

2 banana peppers, chopped

3 green bell peppers, chopped

3 (6 ounce) cans tomato paste

1/2 cup white vinegar

2 tablespoons garlic powder

1 1/2 tablespoons salt

1 tablespoon cayenne pepper

1 1/2 teaspoons ground cumin

1/4 cup brown sugar

1/4 cup white sugar

8 pint canning jars with lids and rings

Combine red onion, white onion, yellow onion, tomatoes, banana peppers, green peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown sugar, and white sugar in a large pot. Simmer until thick, about 3 hours.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Refrigerate after opening.

HOMEMADE SALSA FOR CANNING

• 5 pounds tomatoes (blanched, skinned, cored and chopped into 1 inch cubes)

• 4 green peppers (chopped into small pieces)

• 1 large onion (chopped into small pieces)

• 4 jalapeno or hot peppers cut into small pieces – use ½ or ¾ of the seeds depending on the level of "hotness" you want

• 4 tablespoons minced garlic

• 2 tablespoons fresh chopped cilantro

• ½ cup vinegar (5% acidity)

• 4 teaspoons salt

• 2 teaspoons of sugar for every pint filled

1. Blanche tomatoes and cut into 1" pieces or smaller.

2. Cut onions and peppers into small pieces.

3. Add all ingredients, except sugar, into a large pan and bring to a boil. Boil and reduce until half the original amount (about 1 hour).

4. Before filling jars, make sure the lids and jars are sterilized. Run them through your dishwasher or sterilize them in hot water.

5. Put 2 teaspoons of sugar into each half pint used.

6. Pour hot salsa immediately into the jars leaving ½" space on top.

7. Put lids on jars and seal tightly, using a cloth to hold the hot jars.

8. When done filling jars, go back and retighten previous jars. Wait for the lids to seal. Listening for the "pop".

9. You don’t need to pressure cook or hot bath because the hot salsa seals the jars on their own. The vinegar in the recipe along with the acid of the tomatoes kills the bacteria while cooking. However, if you feel you would like to pressure cook or use a hot bath for your jars, you can and it will not affect the salsa.

WEDNESDAY JULY 30


EASY CREAM CHEESE CAKE

8 OZ CREAM CHEESE

1/2 BOX POWDERED SUGAR

COMBINE AND MIX WELL

FOLD IN 8 OZ COOL WHIP

POUR INTO GRAHAM CRACKER CRUST

TOP WITH

EASY CHEESECAKE

1 pkg. (8 oz.) Cream Cheese, softened

2 cups cold milk, divided

1 pkg. (4-serving size) vanilla Instant Pudding & Pie Filling

8-oz. tub)thawed COOL WHIP Whipped Topping

1 HONEY MAID Graham Pie Crust (6 oz.)

BEAT cream cheese and 1/2 cup of the milk in large bowl with wire whisk until well blended.

ADD remaining 1 1/2 cup milk and pudding mix. Beat with wire whisk 1 minute. Gently stir in whipped topping until well blended. Spoon into crust.

REFRIGERATE 4 hours or until set.

EASY CHEESECAKE #1

graham cracker pie crust

8 ounce package soft cream cheese

1/3 cup sugar

2 teaspoons pure vanilla extract

1 cup sour cream

8 ounces Cool Whip, slightly thawed

1. Beat cream cheese until smooth, add sugar and mix well. Add sour cream and vanilla, mix well. Fold in Cool Whip.

2. Spoon into pie crust and chill for 4 hours.

EASY LEMON CHEESECAKE

8 OZ CREAM CHEESE

2 CUPS MILK

3 OZ INSTANT LEMON PUDDING

COMBINE 1/2 CUP TO CREAM CHEESE

COMBINE 1 1/2 CUP TO LEMON PUDDING

COMBINE BOTH MIXTURE

MAKE A GRAHAM CRACKER CRUST IN BOTTOM OF 8X8

POUR MIXTURE OVER CRUST

REFRIGERATE

SUNSHINE CHEESECAKE

2 packages (8 ounces each) cream cheese, softened

3/4 cup sugar

2 eggs

3 tablespoons fresh orange juice

2 tablespoons fresh lemon juice

Zest of one orange

Zest of one lemon

1 (9-inch) graham cracker pie crust (see Tip)

Start Your Day with Starbucks K-Cups

Preheat the oven to 350 degree F.

In a large bowl, beat the cream cheese, sugar, and eggs until well combined. Stir in the orange and lemon juices and zest. Mix until smooth then pour into the pie crust.

Bake for 35 to 40 minutes, or until set. Remove from the oven and let cool. Cover and chill for at least 4 hours before serving.

BLUEBERRY PATCH CHEESECAKE

1 cup heavy cream

1 (8-ounce) package cream cheese, softened

1 (4-serving size) package vanilla instant pudding and pie filling mix

1/2 cup milk

2 tablespoons sugar

1/2 teaspoon lemon juice

1 pint fresh blueberries, washed

1 (9-inch) graham cracker pie crust, crumbled

In a medium bowl, beat heavy cream until stiff peaks form; set aside.

In a large bowl, beat cream cheese until creamy. Add pudding mix, milk, sugar, and lemon juice, and continue beating until smooth. Add whipped cream and stir until well blended.

Place blueberries in a 9-inch pie plate. Spoon cream cheese mixture over them and top with crumbled graham cracker crust. Serve, or cover and chill until ready to serve.

PEACHES AND CREAM CHEESECAKE

Ingredients

2 cup graham cracker crumbs

6 Tbsp margarine, melted

1 cup sugar, divided

4 (8-oz) packages Neufchatel cream cheese, softened

1 (3-oz) package peach flavor Jell-O

2 fresh peaches, chopped

1 (8-oz) container light whipped topping, thawed

Mix graham crumbs, margarine and ¼ cup sugar; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.

Beat Neufchatel and remaining sugar with mixer until blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Pour over crust.

TUESDAY, JULY 29


MEXICAN BEEF STUFFED PEPPERS

Ingredients

4 medium green or sweet red peppers

1 pound ground beef

1 package (8.8 ounces) ready-to-serve Minute® Ready to Serve Spanish Rice Mix

2 cups (8 ounces) shredded Colby-Monterey Jack cheese, divided

1-1/2 cups salsa

1 tablespoon hot pepper sauce

1 cup water

2 tablespoons minced fresh cilantro

Directions

Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain.

Stir in the rice, 1-1/2 cups cheese, salsa and pepper sauce. Spoon into peppers. Transfer to a 5-qt. slow cooker. Pour water around peppers.

Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro. Yield: 4 servings.

GRILLED CHILI RELLENOS

1 cup (8 ounces) sour cream

2 tablespoons lime juice

1/2 cup minced fresh cilantro, divided

1 small onion, finely chopped

1 tablespoon butter

1 large portobello mushroom cap, finely chopped

1 small yellow summer squash, finely chopped

1 small zucchini, finely chopped

1 jalapeno pepper, seeded and finely chopped

1 garlic clove, minced

1 can (15 ounces) black beans, rinsed and drained

2 cups (8 ounces) shredded Mexican cheese blend, divided

1 cup frozen corn, thawed

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon pepper

4 large poblano peppers, halved and seeded

Directions

In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refrigerate until serving.

In a large skillet, saute onion in butter until tender. Add the mushroom, yellow squash, zucchini, jalapeno and garlic; saute 3-5 minutes longer or until vegetables are crisp-tender.

Stir in the beans, 1-1/2 cups cheese, corn, cumin, salt, pepper and remaining cilantro. Remove from the heat. Spoon into poblano halves; sprinkle with remaining cheese.

Grill peppers, covered, over indirect medium heat for 10-14 minutes or until tender. Serve with sour cream sauce. Yield: 4 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Grilled Chiles Rellenos in Cou

 

STUFFED SWEET PEPPERS

Johnsonville Italian Sausage.

8 cups water

4 cups tomato juice

3 medium sweet red pepper, diced

1-1/2 cups chili sauce

1 cup uncooked long grain rice

2 celery ribs, diced

1 large onion, diced

2 teaspoons browning sauce, optional

3 teaspoons chicken bouillon granules

2 garlic cloves, minced

In a Dutch oven, over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil.

Reduce heat; simmer, uncovered, for 1 hour or until rice is tender.

CALICO RELISH

1 GREEN BELL PEPPER

1 RED SWEET PEPPER

1 LARGE ONION

1 LARGE CUCUMBER

1 CUP SUGAR

1 TSP SALT

1/2 CUP VINEGAR

COMBINE THE SUGAR, SALT, AND VINEGAR AND HEAT TO SIMMER

ALLOW TO COOL

GRIND OR CHOP COURSELY THE PEPPER, ONION,AND CUCUMBER

POUR THE DRESSING OVER VEGETABLES

REFRIGERATE FOR 24 HOURS

GREEN PEPPER STEAK

1 1/2 LB SIRLOIN STEAK CUT INTO 1/8 INCH STRIPS

SPRINKLE STEAK WITH 1 TBP PAPRIKA AND ALLOW TO STAND

BROWN THE STEAK STRIPS IN 2 CLOVES GARLIC MINCED AND 2 TBP BUTTER

1 ONION CHOPPED

2 GREEN PEPPERS CUT INTO STRIPS

2 LARGE TOMATOES DICED

1 CUP BEEF BROTH

1/4 CUP WATER

2 TBP CORN STARCH

1 TBP SOY SAUCE

ADD ONION AND PEPPER TO THE BEEF STRIPS AND SIMMER TILL VEGGIES ARE TENDER

ADD TOMATOES AND BROTH AND CONTINUE TO SIMMER FOR 15 MINUTES

COMBINE THE COERN STARCH WITH SOY SAUCE AND WATER AND MIX WELL

ADD TO SKILLET AND ALLOW TO SIMMER AND THICKEN

SERVE OVER HOT RICE

HEALTHIER STUFFED PEPPERS

1/2 cup brown rice

1 cup water

1 pound lean ground beef

2 cloves garlic, minced

1 onion, chopped

2 green bell peppers

2 red bell peppers

2 yellow bell peppers

1 (8 ounce) can natural tomato sauce

1 tablespoon Worcestershire sauce

salt and ground black pepper to taste

1 (8 ounce) can natural tomato sauce

1 teaspoon Italian seasoning

1/4 cup grated Parmesan cheese, optional

Preheat oven to 350

Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.

Cook and stir beef, garlic, and onion in a skillet over medium heat until meat is evenly browned and onion is softened, about 5 minutes.

Remove and discard the tops, seeds, and membranes of the green, red, and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off the peppers if necessary so that they stand upright.

Mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

Bake in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender, about 1 hour. Sprinkle the peppers with grated Parmesan cheese after baking.

ITALIAN SAUSAGE STUFFED BELL PEPPER RINGS CAROLYN

4 TBP VEGETABLE OIL

4 LARGE GREEN BELL PEPPERS

7 OZ PKG MARTHA WHITE SWEET YELLOW CORN BREAD MIX

1/2 CUP BUTTERMILK

1 LARGE EGG

1 LB. GROUND SWEET ITALIAN SAUSAGE BROWNED AND DRAINED

1 MEDIUM ONION DICED

2 JALAPENO PEPPERS SEEDED AND DICED

10 OZ CAN ROTEL

1/2 CUP COLBY AND MONTEREY CHEESE

8 SLICES OF MOZERELLO

400 DEGREE OVEN

PLACE OIL IN SKILLET OR BAKING DISH

PLACE IN OVEN FOR 7-8 MINUTES TILL HOT

CUT TOP AND BOTTOM OFF PEPPERS

REMOVE RIBS AND SEEDS AND CUT PEPPERS INTO 2 RINGS

COMINE DRY CORN BREAD MIX, BUTTERMILK AND EGG AND MIX WELL

ADD SAUSAGE, ONION, JALAPENO, ROTEL, AND SHREDDED BLEND AND MIX WELL

PLACE PEPPER RINGS IN BOTTOM OF DISH

SPOON SAUSAGE MIXTURE INTO EACH RING UNTIL FILLED

BAKE 400 FOR 30-35 MINUTES UNTIL SAUSAGE IS GOLDEN BROWN

TOP EACH PEPPER WITH SLICE OF MOZZERELO AND BACK TO OVEN TILL ITS MELTED

 

 

MONDAY JULY 28


CHOCOLATE CHIP ZUCCHINI COOKIES

1 cup butter, softened

2 cups granulated sugar

2 eggs, beaten

4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

2 small zucchini, grated (you want it to measure approximately 2 cups of grated zucchini)

2 cups semi-sweet chocolate chips

1 1/2-2 cups walnuts, chopped (optional)

First you will want to preheat your oven to 350 degrees F.

Spray cookie sheets with cooking spray or line with Parchment paper.

Next you want to cream your butter and sugar together in a large mixing bowl until light and fluffy.

Then you want to add the egg, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well.

Stir in the zucchini.

Fold in your walnuts (optional), and chocolate chips.

Drop by teaspoonfuls with two (2) inches between each cookie-- onto the cookie sheets.

Bake for 15 to 20 minutes, or until golden.

Do not over-bake, or you will not enjoy your cookies.

Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cook completely.

This recipe makes a lot but is easily halved to make 4 dozen instead of 8!

We make these for Christmas sometimes, and therefore make a lot to give away!

 

 

PEPPER JELLY

3/4 cup chopped green bell pepper

1/4 cup chopped fresh hot green pepper, such as jalapeno or serrano

1 1/2 cups apple cider vinegar

6 cups sugar

4 ounces pectin (recommended: Certo)

4 drops green food coloring

Special Equipment: 6 (1/2-pint) canning jars with lids

Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal*.

Water bath 10 minutes

About Sterilizing Jars:

Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Tips:

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two-piece lids are best for canning, as they vacuum-seal when processed.

To sterilize jars before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling hot sterilized jars, to move them from boiling water. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.5

CHICKEN SALAD STUFFED PEPPERS

4 green onions, finely chopped

1/2 cup mayonnaise

2 tablespoons lemon juice

1/2 teaspoon dried tarragon

1/2 teaspoon pepper

1/4 teaspoon salt

2 cups finely chopped rotisserie chicken

1/2 cup shredded Monterey Jack cheese

1 celery rib, finely chopped

4 medium sweet red peppers

Crushed potato chips, optional

Directions

Preheat oven to 350°. In a small bowl, mix the first six ingredients. Add chicken, cheese and celery; toss to coat.

Cut peppers lengthwise in half; remove seeds. In a Dutch oven, cook peppers in boiling water 3-4 minutes or until crisp-tender; drain.

Place in a greased 13x9-in. baking dish. Fill with chicken mixture. If desired, sprinkle with chips. Bake, uncovered, 15-20 minutes or until filling is heated through. Yield: 4 servings.

THURSDAY JULY 24


FREEZING PEPPERS

Remove the stems, seeds, and whitish inner membranes from the peppers.

Chop the peppers according to your cooking style. For example, if a recipe calls for chopped bell peppers, I usually cut them into approximately 1/2-inch pieces. Freezing them that way means they are ready to use when I take them out of the freezer. I also freeze some in long, narrow strips for stir fries.

Spread the chopped peppers in a single layer on a baking sheet. Freeze for one hour. This step ensures that the pieces remain loose rather than clumping together, and makes it possible for you to scoop out just what you need later on.

Transfer the frozen pepper pieces to freezer bags or containers. Label the bags or containers with the date (and variety of pepper if you like).

The peppers will keep for up to a year, but their quality is best if used within six months.

PICKLED PEPPERS

4 quarts long red, green or yellow peppers (Hungarian, Banana, etc.)

1-1/2 cups canning salt

4 quarts plus 2 cups water, divided

10 cups white vinegar

1/4 cup sugar

2 garlic cloves, peeled

Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly.

In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner. Yield: about 8 pints.

GREEN TOMATO SALSA

1 gal green tomatoes

1 onion chopped

1 bell pepper chopped

2 garlic minced

3 jalapeno chilies minced

11/2 tsps salt

11/2 tsps onion salt

11/2 tsps black pepper

1/4 tsp vinegar

1/8 cup brown sugar

Chop and cook the first 5 ingredients until tender and then Blend. Then add next 5 ingredients and bring boil then simmer for 20 minutes. Then Water bath for 20 minutes.

FRIED GREEN TOMATOES

4 large green tomatoes

2 eggs

1/2 cup milk

1 cup flour

1/2 cup cornmeal

1/2 cup bread crumbs

2 teaspoons coarse kosher salt

1/4 teaspoon ground black pepper

1 quart vegetable oil for frying

Slice tomatoes 1/2 inch thick. Discard the ends.

Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.

In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

PAULA DEENS FRIED GREEN TOMATOES AND DIPPING SAUCE

3 OR 4 LARGE GREEN TOMATOES

SALT

PEANUT OIL FOR FRYING

1 CUP BUTTERMILK

1 BEATEN EGG

2 CUPS SELF RISING FLOUR

SLICE TOMATOES 1/4 INCH THICK

LAY ON SHALLOW BAKING PAN AND SPRINKLE WITH SALT

LET SET FOR 30 MINUTES

PLACE TOMATO SLICE IN COLLANDER AND ALLOW TO DRAIN

HEAT OIL IN SKILLET

COMBINE BUTTERMILK AND EGG AND MIX WELL

DIP TOMATOES IN BUTTERMILK MIXTURE

DREDGE IN FLOUR

DEEP FRY

DIPPING SAUCE

1 CUP DIJON MUSTARD

1/2 CUP MAYO

2 TBP BALSOMIC VINEGAR

1 TBP WHITE PEPPER

4 TSP BLACK PEPPER

1/2 CUP OIL

1 TBP RED PEPPER FLAKES

1 TBP; WHOLE PEPPER CORNS

COMBINE

HEAT OIL

COMBINE REMINING INGREDIENTS IN FOOD PROCESSOR

WHILE RUNNING DRIZZLE OIL INTO MAYO MIXTURE FOR 2 MINUTES

 

SALSA VERDE

3 green tomatoes

2 fresh jalapeno chilies

1 large red tomato

1 medium onion, chopped

1/4 cup lime juice

salt and pepper to taste

1/2 cup chopped fresh cilantro

Place tomatoes and jalapenos in a pot, and cover with water. Bring to a boil, and cook until the tomatoes and jalapenos turn light green, about 15 minutes. Drain well, and place in a blender with the onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.

 

TUESDAY JULY 22


CORN COB JELLY

12 large corncobs

4 cups water

1 package (1-3/4 ounces) powdered fruit pectin

4 cups sugar

Yellow food coloring

Cut corn kernels from cobs and reserve for another recipe. In a stockpot, place corncobs and water; bring to a boil. Boil 10 minutes.

Discard cobs; strain liquid through cheesecloth. Liquid should measure 3 cups. Add additional water if necessary.

Return to the stockpot and stir in pectin. Bring to a full rolling boil. Add sugar and bring back to a boil. Skim foam and add a few drops of food coloring. Pour into four hot pint jars. Cool and refrigerate until serving. Yield: about 4 pints.

CORN COB RELISH

8 ears corn, husked and cleaned

2 pounds tomatoes - peeled, seeded, and coarsely chopped

1 1/2 cups chopped green bell peppers

3/4 cup chopped red bell pepper

1/2 cucumber, chopped

1 cup chopped onion

1 cup white sugar

2 cups apple cider vinegar

1 tablespoon salt

1 teaspoon celery seed

1 teaspoon mustard seed

Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices.

In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, cucumber and onion.

In a medium bowl, mix the sugar, apple cider vinegar, salt, celery seed and mustard seed. Pour into the saucepan over vegetable mixture. Bring to a boil, then simmer 1 hour.

Transfer the finished relish to sterile jars. Refrigerate until serving.

FRESH CORN SALAD

DRESSING:

1/2 CUP CIDER VINEGAR

1/4 CUP SUGAR

1 TSP SALT

1/2 TSP BLACK PEPPER

COMBINE

4 EARS FRESH CORN OFF THE COB

1/2 CUP FINELY DICED RED ONION (SOAK FOR 20 MINUTES IN ICE WATER AND PATTED DRY)

1/2 CUP CUCUMBER SEEDED AND NOT PEELED AND DICED

1/2 CUP RED OR ORANGE BELL PEPPER DICED TO SAME SIZE

1/2 CUP CHERRY OR PEAR TOMATOES QUARTERED

3 TBP PARSLEY FINELY TORN

1 TBP BASIL LEAVES TORN APART

1 TBP FRESH JAPLOPENO SEEDED AND VEINS REMOVED AND FINELY DICED

1/2 TSP SEA SALT OR KOSHER SALT

1 CUP OF SMALL ARUGULA LEAVES

COMBINE ALL BUT SALT AND ARUGULA AND TOSS WELL

DRIZZLE WITH DRESSING AND SALT

ZESTY REFRIGERATOR CORN RELISH

8 c. cooked sweet corn kernels, cut from the cobs of 10 to 12 medium ears

1-1/2 c. diced red bell pepper

1 c. finely chopped onion

1/2 c. diced poblano pepper

2-1/2 c. distilled white vinegar

1-1/4 c. sugar

2 tsp. mustard seed

1 tsp. cumin

1 tsp. coriander seed

1/2 tsp. celery seed

1/2 tsp. crushed red pepper

2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/4 c. water

2 T. cornstarch

A couple notes about the sweet corn: Only use the freshest, most tender sweet corn you can find. I learned the hard way that an ear or two of tough or mushy corn can ruin the whole batch. I test every ear I cut now! Also take care to not over cook the corn on the cob. After adding the corn to boiling water, and after the water returns to a boil, only cook the ears for about 3 minutes. Then cool immediately in cold water.

In a large bowl, combine the corn, red pepper, onion, and poblano pepper. Set aside.

In a large pot, combine the vinegar, sugar, mustard seed, cumin, coriander seed, celery seed, crushed red pepper, salt, and black pepper. Bring to a boil over medium-high heat, then add the corn mixture. Return to a boil and then reduce heat to low. Simmer uncovered for 15 minutes. Spoon off any accumulated foam.

Stir together the water and cornstarch and then stir it into the corn mixture. Turn heat up to medium and cook for 5 minutes, or until mixture starts to thicken, stirring occasionally.

Ladle into 4 pint or 8 half-pint sterilized canning jars. Cover jars with lids and screw on the bands. Let cool to room temperature and then refrigerate for up to 3 months.

 

MONDLAY JULY 21


An easy method of positioning the corn cob for cutting is to place the cob upright in the center of an angel food or Bundt cake pan (if one of these pans is not available, any dish may be used). Slice kernels from cob into the pan, cutting as closely as possible to the cob. Using the back of the knife, scrape the pulp and milk from the cob.

CORN SALAD MARY OF CRESTON

24 EARS OF CORN OFF THE COB

4 LARGE ONIONS CHOPPED

1 GREEN PEPPER CHOPPED

1 RED PEPPER CHOPPED

1 1/4 LB BROWN SUGAR

3 TBP PREPARED MUSTARD

3 PINTS VINEGAR

1 TBP MUSTARD SEED

1 TBP CELERY SEED

2 TSP CANNING SALT

COMBINE ALL AND BRING TO BOIL FOR 15 MINUTES

PLACE IN JARS

AND ALLOW TO SEAL

ON THE COB

TO FREEZE CORN ON COB 1

Use freshly picked corn

Strip, wash corn

Lay cobs on cookie sheet, freeze

Pack in freezer bags

Do not remove from freezer until water is boiling. Put promptly into water. When cooked put into water to cool.

FREEZE CORN ON THE COB 2

FREEZING CORN

4 dozen ears freshly picked corn

1 lb. butter

1 pt. half & half

Shuck corn and combine with butter and half & half. Stir well. Bake for 1 hour at 300 degrees in covered roaster. Seal in freezer bags after cooling. Freeze.

 

THURSDAY JULY 17


MATT'S CRAB DIP

2 PKG CRAB MEAT RINSED

8 OZ CREAM CHEESE

1/4 CUP MINCED ONION

1 CLOVE MINCED GARLIC

1/4 TSP TOBASCO

2 TSP WORSTERCHIRE

4 TBP DRY PARSLEY

6 TBP BUTTER

1/8 TSP SALT

MELT BUTTER

ADD ONION, GARLIC AND PARSLEY

COOK UNTIL ONION AND GARLIC ARE TRANSPARENT

ADD CREAM CHEESE AND MIX WELL, COOK TILL MELTED

ADD TOBASCO, WORSTERCHIRE, AND SALT

MIX WELL AND REMOVE FROM HEAT

FOLD IN CRAB MEAT

SERVE HOT OR COLD

 

IMITATION CRAB MEAT CASSEROLE

1 lb. crab meat

1 stick butter

1 (8 oz.) sour cream

1 sm. can sliced mushrooms

1 stack Ritz or Town House crackers

salt, pepper, garlic, , parsley

Place fish in 8 inch square pan. Melt butter, add sour cream and stir well. Add mushrooms and seasonings; stir again. Pour over fish. Roll the crackers to make fine crumbs and place over fish and sour cream mixture.

BAKE 350 FOR 30 MINUTES

MARY'S LOBSTER OR CRAB SALAD

2 CUPS COOKED WHITE RICE

ALLOW TO COOL

ADD:

1 CUP COOKED CRAB OR LOBSTER CHUNKS

1/4 CUP DICED CELERY

1/4 CUP DICED ONION

1/4 CUP DICED GREEN PEPPERS

1 CUP MAYO

SALT AND PEPPER TO TASTE

GENTLY MIX TOGETHER

AND CHILL ( SUGGEST TO MARINATE OVERNIGHT)

FOR AT LEAST HOUR BEFORE SERVING

USE WITH CRACKERS, VEGETABLES,

TENNESSEE PEACH PUDDING

1 cup flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon, optional

1/2 cup milk

3 cups sliced peeled fresh or frozen peaches

TOPPING:

1-1/2 cups water

1/2 cup sugar

1/2 cup packed brown sugar

1 tablespoon butter

1/4 teaspoon nutmeg

Half-and-half cream

In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Stir in the milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish.

In a large saucepan, combine the water, sugars, butter and nutmeg. Bring to boil, stirring until sugars are dissolved. Pour over top. Bake at 400° for 40-50 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm or cold with cream.

CHEESEY GREEN BEANS

4-6 CUPS GREEN BEANS COOKED AND DRAINED

3 TBP BUTTER DIVIDED

1 TBP FLOUR

1 TSP DICED ONION

1 TSP SUGAR

1/4 TSP SALT

1/4 TSP PEPPER

1 CUP SOUR CREAM

1/2 CUP CORN FLAKES CRUSHED

1/2 CUP CHEDDAR OR SWISS CHEESE SHREDDED

MELT THE BUTTER

STIR IN FLOUR, ONION, SUGAR, SALT, PEPPER

BRING TO BOIL

COOK AND STIR UNTIL THICKENED

REDUCE THE HEAT

ADD SOUR CREAM

COOK ON LOW HEAT FOR 2 MINUTES

FOLD IN GREEN BEANS

SPREAD INTO A 1 1/2 QUART BAKING DISH

MELT THE REMAINIING BUTTER

ADD TO CORN FLAKES AND CHEESE AND MIX WELL

SPRINKLE ON TOP

BAKE 400 FOR 20 MINUTES OR UNTIL HEATED THROUGH

ZUCCHINI COBBLER

8 cups chopped seeded peeled zucchini (from about 3 pounds)

2/3 cup lemon juice

1 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

CRUST:

4 cups flour

2 cups sugar

1-1/2 cups cold butter, cubed

1 teaspoon cinnamon

In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; cook 1 minute longer. Remove from the heat; set aside.

For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 9X13. . Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.

Bake at 375° for 35-40 minutes or until golden and b

WEDNESDAY JULY 16


GRANDMA'S RED CABBAGE

2 tablespoons butter

5 cups shredded red cabbage

1 cup sliced green apples

1/3 cup apple cider vinegar

3 tablespoons water

1/4 cup white sugar

2 1/4 teaspoons salt

1/4 teaspoon black pepper

1/4 teaspoon ground cloves

Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.

Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours

GERMAN RED CABBAGE

1 medium onion, sliced

1 unpeeled apple, sliced

1 medium red cabbage, shredded

1/3 cup sugar

1/3 cup white vinegar

3/4 teaspoon salt,

1/4 teaspoon pepper

Coat the inside of a large Dutch oven with cooking spray. Saute onion and apple until tender. Add all remaining ingredients. Cover and cook until tender, about 1 hour. Serve hot or cold. Yield: 10 servings.

ROTHOHL, GERMAN RED CABBAGE

1 red cabbage, cored and shredded

1 small yellow onion, finely sliced

2 slices bacon, chopped

2 medium tart apples cored and sliced

1 cup apple juice (to just cover the cabbage)

2 Tbsp apple cider vinegar (or more to taste)

1 Tbsp brown sugar

1/2 tsp salt

Pinch of caraway seeds

2 cloves

Fry the bacon over medium heat and remove, leaving the fat.

Saute the onion until soft and slightly browned.

Add the cloves, caraway seeds and heat one minute longer.

Add the apple juice, salt, brown sugar, cabbage and simmer for 30 minutes.

Add the apples, crumbled bacon and cook for 30 minutes longer or until desired doneness.

During cooking, add apple juice if needed to cover the cabbage.

Just before completion, taste for acid/sweet balance and add juice or vinegar if needed.

KIM CHI CABBAGE

2 heads Napa cabbage

1 1/4 cups sea salt

1 tablespoon fish sauce

5 green onions, chopped

1/2 small white onion, minced

2 cloves garlic, pressed

2 tablespoons white sugar

1 teaspoon ground ginger

5 tablespoons Korean chile powder

Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours.

Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chile powder over the mixture. Wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).

FRIED GREEN CABBAGE

1 med. green cabbage

2 onions, chopped

1/2 c. celery, chopped

2 tbsp. green pepper, chopped

Dash of salt

3 tbsp. bacon drippings

Trim cabbage as needed. Remove core, slice fine on cutting board or grate up. Toss with remaining vegetables. Add bit of salt and turn into hot bacon drippings. Cover and simmer until wilted, about 15 to 20 minutes, turning cabbage often.

TUESDAY JULY 15


POTATOES, GREEN BEANS, AND CORN IN A BUTTERY LEMON SAUCE

1 pound waxy red potatoes, cleaned and cut into bite-sized chunks

1 pound green beans, cleaned, trimmed, and cut into bite-sized pieces

3 ears sweet corn

1 onion, frenched into thin slices

1/4 cup (1/2 stick) butter

2 tablespoons juice from 1/2 lemon

4 ounces feta or goat cheese, optional

salt and pepper

Put the potatoes in a medium-sized pot with one tablespoon of salt and cover with cold water. Bring the water to a boil and then reduce to a simmer. Cook until the potatoes are soft. Scoop the potatoes out with a slotted spoon and into a serving bowl.

Bring the water back to a boil (adding more water if necessary) and blanch the beans for 3-5 minutes, until they are bright green and softened but still have some bite to them. Remove with a slotted spoon and add to the bowl with the potatoes.

Cook the corn following your preferred method. We like using the microwave method for this recipe because then we can multi-task!

While the potatoes and beans are cooking, heat a teaspoon of oil in a skillet over medium heat, and cook the onions until they are soft and beginning to caramelize. If you have the time and patience, continue slowly cooking the onions until they are fully caramelized - this is fantastic! Transfer the cooked onions into the bowl with the potatoes and beans.

With the skillet back over medium-high heat, melt the butter. Continue to cook it, swirling the butter occasionally in the pan, until the butter darkens and begins to smell nutty. Remove from heat and whisk in the lemon juice and 1/4 teaspoon of salt. The lemon juice will make the butter sizzle up and sputter before cooling down.

Drizzle the lemon-brown butter sauce over the vegetables and toss to combine. Sprinkle with cheese, if using, and add salt and pepper to taste. This side dish can be served warm, room temperature, or cold from the fridge. It will keep for one week refrigerated.

SLOW COOKER GREEN BEAN ALFREDO

2 bags (1 lb each) Green Giant™ frozen cut green beans

1 can (8 oz) sliced water chestnuts, drained

1/2 cup roasted red bell peppers (from 7-oz jar), cut into small strips

1/4 teaspoon salt

1 container (10 oz) refrigerated Alfredo pasta sauce

1 can (2.8 oz) French-fried onions

1 Spray inside of 3- to 4-quart slow cooker with cooking spray. In large bowl, mix all ingredients except onions. Stir in half of the onions; spoon mixture into slow cooker.

2 Cover; cook on Low heat setting 3 to 4 hours, stirring after 1 to 1 1/2 hours.

3 About 5 minutes before serving, in 6-inch skillet, heat remaining half of onions over medium-high heat 2 to 3 minutes, stirring frequently, until hot. Stir bean mixture; sprinkle with onions.

BALSAMIC GREEN BEAN SALAD

2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces

1/4 cup olive oil

3 tablespoons lemon juice

3 tablespoons balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon ground mustard

1/8 teaspoon pepper

1 large red onion, chopped

4 cups cherry tomatoes, halved

1 cup (4 ounces) crumbled feta cheese

Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.

In a small bowl, whisk the oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add the onion; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in tomatoes and cheese. Yield: 16 servings.

GRANDMA'S GREEN BEAN CASSEROLE

2 ablespoons butter

2 tablespoons flour

1 teaspoon salt

1 teaspoon white sugar

1/4 cup onion, diced

1 cup sour cream

1 lb fresh green beans

2 cups shredded Cheddar cheese

1/2 cup crumbled buttery round crackers

1 tablespoon butter, melted

Preheat oven to 350

Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.

Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.

Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

IVA'S SWEET AND SOUR CABBAGE (GERMAN CABBAGE)

1 HEAD OF RED CABBAGE

SHREDDED THE CABBAGE

PLACE THE CABBAGE IN A KETTLE

ADD TBP BACON GREASE

1/2 TSP SALT AND PEPPER

PLACE 1/2 CUP SUGAR

COVER WITH WATER

STIR UNTIL SUGAR DISSOLVED

COOK FOR 1 HOUR UNTIL TENDER

WATER IS ABSORBED AND COOK DOWN

SWEET AND SOUR:

ADD 1/2 CUP VINEGAR

COOK FOR 15 MINUTES LONGER

OPTION: ADD 2 CUPS DICED APPLES

FRIED GREEN BEANS

PUT IN SKILLET WITH BACON GREASE

SALT AND PEPPER

SAUTE TILL TENDER

Each year, the Environmental Working Group ranks supermarket produce by its pesticide load. The top offenders become the Dirty Dozen, the fruits and vegetables you should consider buying in their organic form.

The Dirty Dozen:

Apples

Grapes

Celery

Cherry tomatoes

Sweet bell peppers

Cucumbers

Hot peppers

Imported nectarines

Peaches

Potatoes

Spinach

Strawberries

A single grape tested positive for 15 pesticides. The same was true for a single sweet bell pepper. Single samples of celery, cherry tomatoes and sweet bell peppers tested positive for 13 different pesticides, each.

The Clean fifteen are products that are least likely to be contaminated.

The Clean Fifteen:

Asparagus

Avocados

Cabbage

Cantaloupe

Sweet corn

Eggplant

Grapefruit

Kiwi

Mangos

Mushrooms

Onion

Papaya

Pineapple

Frozen sweet peas

Sweet potatoes

MONDAY JULY 14


ZUCCHINI ENCHILADAS

1 medium sweet yellow pepper, chopped

1 medium green pepper, chopped

1 large sweet onion, chopped

2 tablespoons olive oil

2 garlic cloves, minced

2 cans (15 ounces each) tomato sauce

2 cans (14-1/2 ounces each) diced tomatoes, undrained

2 tablespoons chili powder

2 teaspoons sugar

2 teaspoons dried marjoram

1 teaspoon dried basil

1 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

1 bay leaf

3 pounds zucchini, shredded (about 8 cups)

24 corn tortillas (6 inches), warmed

4 cups (16 ounces) shredded cheddar cheese

2 cans (2-1/4 ounces each) sliced ripe olives, drained

1/2 cup minced fresh cilantro

sour cream, optional

In a large saucepan, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened. Discard bay leaf.

Preheat oven to 350°. Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 1 tablespoon olives. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray. Pour sauce over the top; sprinkle with remaining cheese.

Bake, uncovered, 30-35 minutes or until heated through. Sprinkle with cilantro. Serve with sour cream if desired.

AMISH GREEN BEANS

6 bacon slices

1 small onion, sliced

3 teaspoons cornstarch

1/2 teaspoon salt

1/2 teaspoon dry mustard

2 cans (14.5 ounce size) green beans, drained, half the liquid reserved

2 tablespoons brown sugar

2 tablespoons white vinegar

directions

Fry bacon until quite crisp; crumble.

Retain 1 1/2 tablespoons of bacon drippings. Add the onion to drippings and saute until lightly browned. Stir in cornstarch, salt and mustard. Stir in reserved green bean liquid and bring to a boil. Stir constantly.

Blend in brown sugar and vinegar; add drained green beans and heat through.

At serving time, garnish with crumbled bacon.

CROCK POT APPLE PIE

PREPARE A CRUST

PLACE OF BOTTOM OF CROCK POT

PREPARE APPLE PIE FILLING

PLACE ON TOP OF CRUST

ADD TOP CRUST

COVER

COOK ON HIGH FOR 3 HOURS

DO NOT PEEK

 

FRESH GREEN BEANS

1 lb green beans

1 cup chopped onion

2 cloves garlic

1/2 cup chopped red bell pepper

2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil)

1 cup chicken broth

1/2 to 1 teaspoon kosher salt (can substitute regular table salt; use 1/4 to 1/2 teaspoon)

Ground black pepper

Snap the stem ends of green beans, or cut them off in a big bunch with a knife if you’d like. Just don’t tell Granny. Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.

OVEN ROASTED GREEN BEANS

1 1/2 pounds green beans

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Preheat the oven to 425

Trim the ends of the green beans and add to a large bowl.

Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment lined baking sheet.

Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes.

EASY GARDEN GREEN BEANS

1 pound fresh green beans, trimmed

3 tablespoons olive oil

3 cloves garlic, sliced

1 pinch salt

1 pinch ground black pepper

2 tablespoons white wine vinegar

3 tablespoons freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley

Set a steamer basket insert into a large saucepan and fill with water to a level just below the steamer. Bring to a boil. Add green beans, and steam to your desired degree of tenderness, or about 5 minutes.

Once the beans have cooked, transfer them to a serving bowl. Toss with olive oil, garlic, salt, pepper, white wine vinegar, and Parmesan cheese. Let stand for 10 minutes. Remove garlic slices and garnish with parsley before serving.

 

GREEN BEAN FRIES

oil for frying

1 pound fresh green beans, trimmed

1/2 cup water

1 egg

1/2 cup milk

2 cups seasoned bread crumbs

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 cup flour

Heat the oil in a deep fryer or electric skillet to 375

Combine the green beans and water in a saucepan. Cover and bring to a boil. Cook until the beans are bright green, about 4 minutes. Drain and transfer to a bowl. Cover with cold water and set aside.

In one bowl, whisk the egg and milk together. In a separate bowl, mix together the bread crumbs, chili powder, garlic powder, and onion powder. Drain the green beans and toss with flour to coat, shaking off the excess. Dip the beans into the egg mixture and then into the bread crumbs, coating thoroughly.

Fry beans in batches so they are not touching. Cook until golden brown and crispy, about 2 minutes. Drain on paper towels.

THURSDAY JULY 10


ZUCCHINI TACO BAKE

1 LB GROUND BEEF

1 1/4 OZ PKG TACO SEASONING

4 LARGE EGGS

1/2 CUP OLIVE OIL

1/2 TSP SALT

1/2 TSP BLACK PEPPER

1 TSP MINCED PARSLEY

3 CUPS SHREDDED ZUCHHINI

1 CUP BISQUICK

1/4 CUP SHREDDED ONION

1/2 CUP SHREDDED CHEESE OF YOUR CHOICE

350 OVEN

GREASE A 9X13 BAKING DISH

BROWN GROUND BEEF AND DRAIN, STIR IN TACO SEASONING AND SET ASIDE

BEAT TOGETHER EGGS, OIL, SALT, PEPPER, PARSLEY, MIX WELL

ADD THE ZUCHHINI AND THE BISQUICK AND ONION AND MIX WELL

STIR IN GROUND BEEF

POUR INTO BAKING DISH

BAKE 350 FOR 30 MINUTES

SPRINKLE ON CHEESE

BACK TO OVEN FOR 10 MORE MINUTES UNTIL CHEESE MELTS

REFRIGERATOR SWEET DILL PICKLES

7 c. thinly sliced cucumbers

1 c. thinly sliced onions, cut into 1'' lengths

1 c. diced green bell pepper

1 T. pickling salt

2 c. sugar

1 c. white vinegar

1 T. celery seed

big sprig of fresh dill

Combine cucumbers, onions, bell pepper, and pickling salt in large heat-proof bowl, preferably one with a lid. Stir and let sit on the counter for 1 hour. Drain.

In a medium saucepan over medium-high heat, heat the sugar, vinegar, and celery seed. Stir occasionally. When the sugar has completely melted, pour the hot mixture over the cucumbers. Add the dill. After the cucumbers cool to room temperature, put a lid on the bowl and refrigerate for 2 days before eating. Eat straight from the bowl, or transfer to jars if desired. You could also transfer the room temperature mixture to jars before refrigerating for 2 days. Pickles keep very well for a few weeks.

SWEET DILL PICKLES NORMA

3 CUPS VINEGAR

3 CUPS WATER

1/3 CUP ALUM

1 SMALL ONION SLICED

3 CUPS SUGAR

1/3 CUP PICKLING SALT

CUCUMBERS

PLACE FRESH DILL AND ONIONS IN BOTTOM OF QUART JAR

WASH AND SLICE CUCUMBERS RATHER THICK AND PLACE IN QUART JARS

COMBINE VINEGAR, WATER, SUGAR, SALT AND ALUM

BRING TO BOIL

MAKE SURE ALL IS DISSOLVED

POUR HOT LIQUID OVER CUCUMBERS

SEAL AND WATER BATH

SWEET DILL PICKLE

1 GALLON CUCUUMBERS SLICED THIN

SYRUP:

3 CUPS SUGAR

3 CUPS VINEGAR

1 CUP WATER

2 TBP SALT

2 TBP DILL SEED

2 TBP MUSTARD SEED

FRESH DILL

COMBINE AND HEAT THE SYRUP

PLACE THE CUCUMBER INTO THE HOT SYRUP

SIMMER FOR 10 MINUTES

FILL HOT PINT JARS WITH CUCUMBERS AND HOT SYRUP

AND SEAL

MAKES 6 PINTS

VIRGINIAS SWEET PICKLES

3 LB CUCUMBERS SLICED

4 CUPS WATER

4 CUPS WHITE VINEGAR

1/2 CUP SUGAR

1/3 CUP PICKLING SALT

COMBINE WATER, VINEGAR, SUGAR, AND SALT

BRING TO BOIL

SLICE CUCUMBERS

FILL JARS WITH CUCUMBERS

POUR HOT LIQUID OVER TOP

SEAL

ZUCCHINI SMOOTHIE

1 zucchini (cubed)

5 ice cubes

1 cup orange juice

2 tbsps granular sucrolose sweetener (such as Splenda®)

3/4 tsp vanilla

Place the zucchini, ice cubes, orange juice, sweetener, and vanilla extract into a blender. Cover, and blend until smooth, about 1 minute.

ZUCCHINI MEDLEY DRINK

1 stalk celery

4 carrots (topped)

1/2 cucumber (skin removed)

1 yellow squash

1 zucchini

1 apples (sweet, stem removed)

ice

Place all ingredients. Cover, and blend until smooth, about 1 minute.

ZUCCHINI COBBLER

8 cups zucchini (peeled, chopped)

2/3 cup lemon juice

1 cup white sugar

1 tsp ground cinnamon

1/2 tsp ground nutmeg

4 cups all-purpose flour

2 cups white sugar

11/2 cups butter (chilled)

? Tasty tip

1 tsp ground cinnamon

In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.

Preheat oven to 375 Grease a 10x15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.

 

ZUCCHINI CARROT CAKE

2 cups flour

2 cups sugar

2 tsps cinnamon

1/2 tsp salt

1 tsp baking powder

2 tsps baking soda

3/4 cup vegetable oil

4 eggs

1 tsp vanilla

2 cups shredded zucchini

1 cup shredded carrots

1 stick butter (softened)

? Tasty tip

8 ozs cream cheese, soften

31/2 cups powdered sugar

1 tsp vanilla

For the cake

Combine the dry ingredients.

Mix in the oil, eggs, and vanilla until well blended.

Stir in zucchini and carrots.

Pour into greased jelly roll pan (15?x10?).

Bake at 350 degrees for 35 minutes or until a toothpick comes out clean. You can also bake it in 9×13 pan for 45 minutes.

Cool, then top with cream cheese frosting.

For the frosting

Mix butter and cream cheese together with an electric mixer.

Add powdered sugar and vanilla. Blend until smooth and spreadable.

ZUCCHINI SPICEY BOATS

4 medium zucchini

1 egg

1 cup chopped fresh spinach

3/4 cups dry bread crumbs

1/2 cup tomato sauce

1/3 cup grated Parmesan cheese

1/3 cup finely chopped onion

1 garlic clove, minced

1/4 teaspoon salt

1/8 teaspoon pepper

1 can (14-1/2 ounces) diced tomatoes, drained and finely chopped

1 cup (4 ounces) shredded reduced-fat Swiss cheese

Trim ends of zucchini; place in a steamer basket. In a saucepan, bring 1 in. of water to a boil; add basket. Cover and steam for 5 minutes. When zucchini is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. Set pulp aside.

In a bowl, beat the egg; add spinach, bread crumbs, tomato sauce, Parmesan cheese, onion, garlic, salt, pepper and zucchini pulp. Spoon into zucchini shells.

Place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 20 minutes. Top each with tomatoes and Swiss cheese. Bake 5-10 minutes longer or until cheese is melted.

CHEESY ZUCCHINI RICE

1 tablespoon olive oil

1 cup long-grain white rice

2 cups chicken broth

2 tablespoons butter

1 medium or 2 small zucchini, grated (I used my food processor but a cheese grater would work well, too)

1 cup shredded sharp cheddar

1/2 teaspoon garlic powder

salt and pepper, to taste

splash of milk, as needed

Directions:

Heat the olive oil in a medium sauce pan over medium heat.

Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.

Pour in the chicken broth, bring to a boil, turn heat to low, and cover.

Cook, covered, for 15 - 20 minutes or until most of the liquid is absorbed.

Remove from the heat and add the butter, grated zucchini, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.

Stir again and add salt and pepper to taste and a splash of milk if you'd like to thin out the texture a little bit.

ZUCCHINI BOAT FRAN

CUT ZUCCHINI IN HALF

HAMBURGER OR SAUSAGE

REMOVE SEEDS AND SOME OF THE PULP

DICED POTATOES

DICED ONION

DICED GREEN PEPPER

CHOPPED TOMATOES

CHOPPED CAULIFLOWER OR BROCCOLI

TOMATO PASTE

CUMIN

PAPRIKA

SALT AND PEPPER

DASH WORSTERCHIRE

1/2 CUP SHREDDED CHEESE

BAKE 350 FOR 1 HOUR

WEDNESDAY JULY 9


ZUCCHINI MARMALADE

6 cups peeled grated fine zucchini

6 cups sugar

2 tablespoons lemon juice

1 (20 ounce) can crushed pineapple, drained well

1 cup water

1 (3 ounce) box apricot Jell-O

In a saucepan place zucchini and water, bring to a boil and boil 10 minutes.

2Add sugar, lemon juice and pineapple.

3Cook 10 minutes.

4Stir in apricot Jello and cook 10 minutes.

5Pour into hot, sterile pint jars and adjust lids.

6Cool completely.

ZUCCHINI MARMALADE NORMA

6 CUPS PEELED AND SEEDED ZUCCHINI

LEAVE IN SMALL CHUNKS

1 20 OZ LARGE CAN CRUSHED PINEAPPLE AND JUICE

1 TBP LEMON JUICE

6 CUPS SUGAR

1 LARGE OR 2 SMALL JELLO OF ANY FLAVOR

BOIL ZUCCHINI ON LOW FOR 6 MINUTES

ADD PINEAPPLE AND JUICE, LEMON JUICE, AND SUGAR AND LOW BOIL FOR ANOTHER 6 MINUTES

ADD JELLO AND STIR TILL DISSOLVED

POUR INTO STERILIZED JARS AND SEAL

MAKES 6 PINTS

(CAN USE ANY FLAVOR JELLO)

ORANGE ZUCCHINI MARMALADE

5 cups shredded zucchini (unpeeled)

2 orange (rind and all finely chopped)

2 tbsps lemon juice

5 cups sugar

Mix ingredients and bring to a boil.

2Boil rapidly stirring for 20 minutes.

3Add 1/2 bottle certo and boil again for 1 minute.

4Skim if necessary and pour into jars.

STRAWBERRY ZUCCHINI JELLY

4 1/2 c. peeled and diced zucchini

5 c. sugar

1/2 c. lemon juice

2 c. strawberries, mashed

1 (3 oz.) pkg. strawberry Jello

Cook zucchini until clear, about 6 minutes. Add sugar, lemon juice, and strawberries. Boil 10 minutes. Remove from heat, add Jello, stirring well until dissolved. Put in jars (may take 2 days to thicken). Put on wax to seal. You can use pineapple in place of berries, if desired.

MOCK ZUCCHINI APPLE PIE

6 cups zucchini (peel, cut lengthwise, remove seeds, slice 1/4-inch thick)

1 cup sugar

1/2 cup brown sugar

1 1/2 teaspoons cinnamon

1 1/2 teaspoons cream of tartar

2 tablespoons cornstarch

1/2 teaspoon salt

1 teaspoon vinegar

Butter

Pastry for two-crust pie

Preheat oven to 475 degrees. Cook zucchini slices in boiling water until barely tender, about 2 minutes. Remove from stove, drain well and cool.

In a bowl, toss zucchini with sugars, cinnamon, cream of tartar, cornstarch, and salt until well coated.

Place pastry in a 9-inch, greased pie pan. Fill with zucchini mix. Dot with butter, drizzle with vinegar. Top with crust.

Bake for 12 minutes at 475. Reduce heat to 350 and bake about 1 hour 15 minutes.

Zucchini with Corn and Cilantro

1 teaspoon olive oil

3 1/2 cups cubed zucchini (about 1 pound)

1 cup frozen whole-kernel corn

1 tablespoon chopped fresh cilantro

1 teaspoon fresh lime juice

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender.

Remove from heat, and stir in cilantro

ZUCCHINI SWEET RELISH NORMA

10 CUPS GROUND ZUCCHINI PEELED AND SEEDED

4 CUPS ONION GROUND

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 OR 4 GREEN OR RED BELL PEPPERS

SPRINKLE SALT OVER THE ZUCCHINI AND ONION

LET STAND OVERNIGHT

DRAIN AND RINSE WITH WATER

ADD REMAINING INGREDIENTS

SIMMER FOR 30 MINUTES

PLACE IN STERILIZED JARS AND SEAL

MAKES 8 PINTS

 

Zucchini Soup

1 cup chopped onion

1 cup thinly sliced celery

1 garlic clove, minced

1/4 cup chopped green pepper

1 tablespoon vegetable oil

2 pounds zucchini, chopped

2 medium tomatoes, chopped

3 cups chicken or vegetable broth

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

1 cup half-and-half cream or milk

In a large saucepan, saute onion, celery, garlic and green pepper in oil until tender. Add zucchini, tomatoes, broth, basil and thyme; bring to a boil.

Reduce heat; simmer, uncovered, for 20-30 minutes or until the vegetables are tender.

Stir in cream; heat through. Serve hot or cold. Yield: 8 servings (2 quarts).

TUESDAY JULY 8


ZUCCHINI PEANUT BUTTER CUPCAKE

2 EGGS

1 CUP WHITE SUGAR

1 CUP BROWN SUGAR

1/2 CUP SOLID SHORTENING OR LARD

3/4 CUP PEANUT BUTTER

2 TSP VANILLA

2 1/2 CUPS FLOUR

2 TSP BAKING POWDER

2 CUPS SHREDDED ZUCCHINI

1/2 TSP SALT

COMBINE EGGS, SUGAR, BROWN SUGAR, SHORTENING, AND PEANUT BUTTER AND MIX WELL

COMBINE FLOUR, BAKING POWDER, AND SALT

COMBINE DRY AND WET INGREDIENTS

ADD VANILLA

FILL CUPCAKES PANS 2/3 FULL WITH BATTER

BAKE 375 FOR 15-20 MINUTES

ALLOW TO COOL FOR 5 MINUTES

FROSTING:

1/2 CUP PEANUT BUTTER

2 CUPS POWDERED SUGAR

1 TSP VANILLA

ENOUGH MILK TO MAKE SPREADING CONSISTENCY

MAKES 30 CUPCAKES

ZUCCHINI SPICEY BREAD ALICE

3 EGGS

1 CUP OIL

2 CUPS SUGAR

2 CUPS GRATED ZUCCHINI

1 TSP VANILLA

3 CUPS FLOUR

1 TSP BAKING SODA

1 1/2 TSP BAKING POWDER

DASH SALT

2 TSP CINNAMON

1/2 TSP NUTMEG

1/2 TSP CLOVES

1/4 TSP GINGER

COMBINE EGGS, SUGAR, AND OIL AND MIX WELL

COMBINE ALL THE DRY INGREDIENTS

COMBINE WET AND DRY

ADD ZUCCHINI AND VANILLA

MAKE INTO LOAFS OR POUR INTO PREPARED CUPCAKE PANS OR 9X13 BAKING PAN

FOR BREAD BAKE AT 325 FOR 70 MINUTES

FOR CUPCAKES BAKE AT 375 FOR 15-20 MINUTES

FOR CAKE BAKE 350 FOR 45-50 MINUTES

IN A 1 LB. COFFEE TIN (SAME AS THE BREAD COOKING TIME)

ZUCCHINI CHOCOLATE CAKE

Cake:

Cooking spray

1 tablespoon flour

3/4 cup sugar

1/2 cup packed brown sugar

1/2 cup (4 ounces) cream cheese, softened

1/3 cup vegetable oil

2 large eggs

2 large egg whites

1 teaspoon vanilla

2 1/2 cups flour

1/2 cup cocoa

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

3/4 cup buttermilk

2 cups shredded zucchini

2/3 cup semisweet chocolate chips

1/4 cup chopped walnuts

Glaze:

3/4 cup powdered sugar

3 tablespoons cocoa

8 teaspoons milk

2 tablespoons semisweet chocolate chips

1 teaspoon instant coffee granules

1/2 teaspoon vanilla

Preheat oven to 350°.

To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust pan with 1 tablespoon flour.

Place sugars, cream cheese, and vegetable oil in a large bowl, and beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla .

Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife. Combine 2 1/2 cups flour and next 5 ingredients (2 1/2 cups flour through cinnamon) in a medium bowl, stirring well with a whisk.

Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in zucchini, 2/3 cup chocolate chips, and nuts. Pour batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze, combine 3/4 cup powdered sugar and 3 tablespoons cocoa in a small bowl; stir with a whisk. Combine milk, 2 tablespoons chocolate chips, coffee, and 1/2 teaspoon vanilla extract in a 1-cup glass measure. Microwave at medium 45 seconds or until chocolate melts, stirring after 20 seconds. Combine powdered sugar mixture with chocolate mixture, stirring with a whisk. Drizzle glaze over cake.

ZUCCHINI PIE

1 (8 ounce) package refrigerated crescent rolls

1/4 cup margarine

4 cups sliced zucchini

1/4 cup chopped onion

2 tablespoons dried parsley

1/4 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 eggs, lightly beaten 2 cups shredded mozzarella cheese

Preheat oven to 375 Unroll crescent rolls, and press into a 9 inch pie pan, covering sides and bottom.

Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet form heat, and mix in the eggs and cheese.

Bake 20 minutes in the preheated oven, until set. Cool 10 minutes before serving.

ZUCCHINI FRIES

2 zucchini

1 egg white

1/4 cup milk

1/2 cup shredded Parmesan cheese

1/2 cup seasoned breadcrumbs

Vegetable cooking spray

Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown.

MONDAY JULY 7


The Produce for Better Health Foundation suggests:

Slice, marinate (try balsamic vinegar) and grill a variety of vegetables including zucchini, asparagus, green onions, eggplant, and mushrooms. They’re delicious!

Cut up veggies like carrots, zucchini and potatoes. Add them to your favorite meatloaf or soup recipes.

Take your favorite lasagna recipe and try adding different combinations of your favorite vegetables between the layers: mushrooms, spinach, broccoli, carrots, zucchini, onions, or eggplant. Be creative.

Additional tips include:

Add raw zucchini to lettuce and pasta salads

Cut zucchini into sticks and serve with a dip.

Slice zucchini, saute in oil over medium heat for about 5 minutes until tender crisp; toss into heated pasta sauce for a veggie-packed pasta topping.

FREEZING SHREDDED ZUCCHINI

Shred the Zucchini – Simple enough, right? When I have a lot of zucchini on hand, I like to use my food processor for this, but a box grater works just as well. I generally don’t peel the zucchini unless the skin is particularly tough. If you have giant leg-sized zucchini, just scoop out the mature seeds from the center and shred the rest of the zucchini.

Portion Out the Zucchini – It’s easiest to store the zucchini in portions that work well for recipes. My preference is to store the zucchini in 1 cup portions. Simply measure out 1 packed cup of shredded zucchini and transfer it to a zipper sandwich bag.

Seal the Individual Bags – Be sure to squeeze the air out of each sandwich bag and seal them well so that the zucchini keeps well.

Double Bag and Label – Sandwich bags aren’t really designed for freezer storage, so I like to double bag my zucchini. I put 4 of the small sandwich bag portions in a larger freezer bag. Then, be sure to label the bag so you remember what it is in a few months when you’re digging through the freezer.

Freeze It! Just put the zucchini in the freezer and you’re good to go.

FREEZING CUBED ZUCCHINI

I blanch any Zucchini that I've cut into chunks or chopped coarsely. This helps maintain vitamins and reduces the actions of enzymes. It will help them stay fresh longer in the freezer.

Bring a pot of water to a full boil. Put zucchini in a blancher or some kind of a wire basket. Dip into the boiling water. Start counting your time immediately. Blanch for 3 minutes.

Cool the zucchini right away in a pot of cold water. This stops the cooking. Stir gently during the cooling process to keep the water from getting hot spots. If the water warms up add some ice, or drain and add more cold water.

I have seen it recommended that you place the whole basket with your vegetables into your cooling water, but I prefer to dump just the food. You need to keep the water as cold as possible and the blancher will only add more heat.

Leave your zucchini in the cold water at least 3 minutes.

After it has cooled, drain well. Pat dry or roll gently in a tea towel to dry. If you have a salad spinner this will work well too.

Pack into freezer bags, freezer boxes or other freezer container. Be sure to label and put into the freezer. If you use freezer bags remove as much air as possible.

ZUCCHINI PATTIES

2 cups grated zucchini

2 eggs, beaten

1/4 cup chopped onion

1/2 cup flour

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

salt to taste

2 tablespoons olive oil

In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.

Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

BAKED ZUCCHINI CHIPS

2 medium zucchini, cut into 1/4-inch slices

1/2 cup seasoned dry bread crumbs

1/8 teaspoon ground black pepper

2 tablespoons grated Parmesan cheese

2 egg whites

Preheat the oven to 475

in a small bowl, combine the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet.

Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.

ZUCCHINI BREAD MAKES 2 LOAFS IVA

3 EGGS

3 CUPS SUGAR

1 CUP OIL

3 CUPS GRATED ZUCCHINI

3 1/2 CUPS FLOUR

1 1/2 TSP BAKING POWDER

1 1/2 TSP SODA

2 TSP CINNAMON

1 CUP RAISONS (OPTIONAL)

1 CUP WALNUTS OR PECANS (OPTIONAL)
BEAT EGGS, SUGAR, AND OIL TOGETHER

SIFT TOGETHER SUGAR, FLOUR, BAKING POWDER, SODA, AND CINNAMON

ADD SLOWLY TO YOUR CREAM MIXTURE

AND BEAT WELL

ADD IN RAISON AND NUTS

POUR INTO 2 GREASED AND FLOURED LOAF PANS

BAKE 350 FOR 1 HOUR

MARIA MESSLER

ST LUKES HOPITAL

NEURO SCIENCE INSTITUTE

4401 WORNALL ROAD.

KANSAS CITY, MO.

64111

ROOM NAO6

PHONE: 816-932-3555

 

 

 

THURSDAY JULY 3


CROCK POT COBBLER

cooking spray

4 cups frozen peach slices

2 tablespoons cornstarch

1 teaspoon vanilla

1/2 cup brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1 (18.25 ounce) package white cake mix

1/2 cup melted butter

Lightly spray the slow cooker with cooking spray. Mix peaches together in the slow cooker; sprinkle with cornstarch and toss to coat.

Stir vanilla into mixture; add brown sugar, cinnamon, and nutmeg. Pour cake mix over mixture and drizzle with melted butter.Cook in the slow cooker set to High until bubbling, 3 to 3 1/2 hours.

EASY GEORGIA PEACH COBBLER

Two 15-ounce cans sliced peaches in syrup

(1 stick) butter

1 cup self-rising flour

1 cup sugar

1 cup milk

If you don't have self-rising flour, substitute 1 cup all-purpose flour mixed with 1 1/2 teaspoons baking powder and 1/8 teaspoon salt

Preheat the oven to 350

Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 13-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it's melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream

Homemade Whipped Cream:

HONEY ORANGE BBQ CHICKEN

Marinade:

1/2 cup freshly squeezed orange juice

1/4 cup olive oil

1/4 cup hot sauce

1/4 cup Dijon mustard

1 tablespoon grated orange zest

1 (4 pound chicken) cut into 10 pieces, patted dry with paper towels

Glaze:

(1/2 stick) butter

1/4 cup honey

1/4 cup orange Juice

1/4 cup BBQ sauce

1 tablespoon grated orange zest

2 tablespoons Dijon mustard

1/4 teaspoon allspice

Mix the orange juice, olive oil, hot sauce, mustard, and orange zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 1 hour and up to overnight in the refrigerator.

Prepare the grill to medium direct heat. Let chicken come to room temperature before grilling.

Drain the chicken from the marinade and pat dry. Grill on each side for 5 minutes, then turn the heat to medium-low and cover the lid of the grill. Continue cooking the chicken until it's cooked through, about 25 minutes more.

While the chicken is grilling, melt the butter in a small saucepan on the grill. Whisk in the honey, orange juice, BBQ sauce, zest, mustard and allspice. Reserve some of the glaze in a small ramekin for serving.

Brush the chicken pieces with glaze, then flip the chicken, glaze side down, and cook for 2 minutes. Brush second side of the chicken with glaze and flip again. Continue cooking for 3 more minutes. Remove the chicken from grill to a platter and serve with reserved glaze.

 

GRILLED CHICKEN WITH BASIL DRESSING

2/3 cup extra-virgin olive oil

3 tablespoons fresh lemon juice, plus 1/4 cup

1 1/2 teaspoons fennel seeds, coarsely crushed

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

3 bone-in, skin-on chicken thighs

3 bone-in, skin-on chicken breasts

1 cup lightly packed fresh basil leaves

1 large garlic clove

1 teaspoon grated lemon peel

Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resalable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.

Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.

Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.

GRILLED HAWAIIAN CHICKEN

6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness

1 cup Hawaiian style marinade

6 pineapple rings

6 slices provolone cheese

6 onion rolls, split

6 tablespoons thousand island salad dressing

6 leaves romaine lettuce

6 slices tomato

Place the chicken pieces into a large resealable bag and pour in the marinade. Marinate in the refrigerator for at least 1 hour or up to overnight.

Preheat a grill for medium-high heat. When hot, lightly oil the grate. Remove the chicken from the marinade and discard the marinade.

Grill the chicken pieces until cooked through, about 10 minutes, turning once. 5 minutes before they are done, place the pineapple rings on the grill and cook for a couple of minutes per side. Place the pineapple slices on top of the pieces of chicken and top with a slice of cheese. Close the lid to the grill and allow the cheese to melt for a minute. Toast the buns, if desired.

To assemble the sandwiches, place the chicken, pineapple and cheese onto the bottom buns. Top with lettuce and tomato. Spread the thousand island dressing onto the top buns and place onto the sandwiches.

HAWAIIN MARINADE

1/4 c. soy sauce

3/4 c. pineapple juice

2 tbsp. wine vinegar

3 tbsp. sugar

1/4 tsp. garlic powder

Mix together, pour over chicken and marinate overnight in refrigerator. Garnish with pineapple.

WEDNESDAY JULY 2


JERSEY DOGS AND FIXINS

6 medium Yukon Gold potatoes (about 3 pounds), halved and thinly sliced

3 large sweet red peppers, thinly sliced

3 large onions, peeled, halved and thinly sliced

1/3 cup olive oil

6 garlic cloves, minced

3 teaspoons salt

1-1/2 teaspoons pepper

12 bun-length beef hot dogs

12 hot dog buns, split

In a large bowl, combine potatoes, red peppers and onions. In a small bowl, mix oil, garlic, salt and pepper; add to potato mixture and toss to coat.

Transfer to two 13x9-in. disposable foil pans; cover with foil. Place pans on grill rack over medium heat; cook, covered, 30-35 minutes or until potatoes are tender. Remove from heat.

Grill hot dogs, covered, over medium heat 7-9 minutes or until heated through, turning occasionally. Place buns on grill, cut side down; grill until lightly toasted. Place hot dogs and potato mixture in buns. Serve with remaining potato mixture. Yield: 12 servings (10 cups potato mixture).

BACON WRAPPED ASPARAGUS

10 fresh asparagus spears, trimmed

1/8 teaspoon pepper

5 bacon strips, halved lengthwise

Place asparagus on a sheet of waxed paper; coat with cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks.

Grill, uncovered, over medium heat for 4-6 minutes on each side or until bacon is crisp. Discard toothpicks. Yield: 2-3 servings.

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. Yield: 8 servings.

GRILLED PORTOBELLOS

2 cups grape tomatoes, halved

3 ounces fresh mozzarella cheese, cubed

3 fresh basil leaves, thinly sliced

2 teaspoons olive oil

2 garlic cloves, minced

1/4 teaspoon salt

1/4 teaspoon pepper

4 large portobello mushrooms (4 to 4-1/2 inches), stems removed

Cooking spray

In a small bowl, combine the first seven ingredients; cover and chill until serving.

Spritz mushrooms with cooking spray. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Spoon 1/2 cup tomato mixture into each mushroom cap. Yield: 4 servings.

SPICY GRILLED EGGPLANT

2 small eggplants, cut into 1/2-inch slices

1/4 cup olive oil

2 tablespoons lime juice

1 tablespoon Cajun seasoning

Brush eggplant slices with oil on both sides. Drizzle with lime juice; sprinkle with Cajun seasoning. Let stand for 5 minutes.

Grill eggplant, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until tender. Yield: 10 servings.

CRUSTLESS ZUCCHINI PIE

1 finely chopped onion

1/2 cup vegetable oil

1/2 cup grated parmesan cheese

4 beaten eggs

1 tbsp fresh parsley (minced)

3 cups zucchini (grated)

1 cup biscuit/baking mix

1 cup shredded cheddar cheese

In a bowl, combine the first five ingredients. Stir in the zucchini, biscuit mix and cheese. Pour into two greased 9-in. pie plates. Bake at 350° for 35 minutes or until golden brown. Yield: 2 pies.

PASTA FRUIT SALAD

1/2 LB CORKSCREW PASTA

8 OZ CAN PINEAPPLE CHUNKS DRAINED AND SAVE 2 TBP JUICE

1 CUP CANTALOPE OR HONEY DEW CUBED

1 CUP SEEDLESS RED OR GREEN GRAPES CUT IN HALF

1/4 CUP HONEY

8 OZ CARTON LOW FAT PEACH YOGURT

1/4 CUP SOUR CREAM

1 CUP WHOLE STRAWBERRIES HALVED

COOK PASTA AND DRAIN

PLACE IN LARGE BOWL

ADD PINEPPLE, MELON, AND GRAPES

COMBINE 2 TBP PINEAPPLE JUICE, HONEY, YOGURT, AND SOUR CREAM

TOSS WITH THE PASTA MIXTURE

TOP WITH STRAWBERRIES AND CHILL AND SERVE

 

TUESDAY JULY 1


CHOCOLATE CHIP COOKIE DELIGHT

1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough

1 package (8 ounces) cream cheese, softened

1 cup powdered sugar

1 carton (12 ounces) frozen whipped topping, thawed, divided

3 cups cold 2% milk

1 package (3.9 ounces) instant chocolate pudding mix

1 package (3.4 ounces) instant vanilla pudding mix

Chopped nuts and chocolate curls, optional

Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack.

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.

In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.

Cover and refrigerate for 8 hours or overnight until firm. Yield: 15 servings.

SWEET MACARONI SALAD

16 ounces uncooked elbow macaroni

4 carrots, shredded

1 large red onion, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

1 cup chopped celery

2 cups mayonnaise

1 (14 ounce) can sweetened condensed milk

1/2 cup white sugar

1/2 cup white vinegar

salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.

In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.

PEA SALAD

(15 ounce) can peas, drained

4 ounces Cheddar cheese, cubed

2 tablespoons finely chopped sweet onion

1 tablespoon sugar

1/4 cup creamy salad dressing, Miracle Whip

In a medium serving bowl, mix together the peas, Cheddar cheese and onion. Stir in the sugar and creamy salad dressing. Chill for at least 1 hour before serving.

PEA SALAD

DRESSING:

1 CUP SOUR CREAM

1 CUP MAYO

2 TBP SUGAR

2 TBP VINEGAR

1 TSP SALT

COMBINE ALL AND MIX WELL

VEGGIES

3 CUPS CAULIFLOWER CHOPPED

3 CUPS BROCCOLI CHOPPED

2 CUPS FROZEN GREEN PEAS

1 BUNCH GREEN ONIONS CHOPPED

2 CUPS CELERY CHOPPED THIN

MIX ALL INGREDIENTS IN LARGE BOWL

ADD THE DRESSING TO VEGGIES

TOSS WELL

REFRIGERATE AT LEAST 8 HOURS BEFORE SERVING

OPTIONAL ITEMS: DICED CHEESE, BACON BITS,

RED WHITE AND BLUEBERRY SALAD

1 pint strawberries, hulled and quartered

1 pint blueberries

1/2 cup white sugar

2 tablespoons lemon juice

4 bananas

Mix the strawberries and blueberries together in a bowl, sprinkle with sugar and lemon juice, and toss lightly. Refrigerate until cold, at least 30 minutes. About 30 minutes before serving, cut the bananas into 3/4-inch thick slices, and toss with the berries.

SHISH K BOBS

PORK, CHICKEN, BEEF, AND SHRIMP

BELL PEPPERS

SMALL ONIONS

PINEAPPLE CHUNKS

CHERRY TOMATOES

BOILED POTATO CHUNKS

HOME MADE STRAWBERRY GLAZE

1 1/2 CUPS SUGAR

1/4 CUP CORN STARCH

1 1/2 CUPS WATER

BRING TO BOIL

ADD 1 BOX STRAWBERRY JELLO ( OR ANY FLAVOR)

 

MONDAY JUNE 30


BAKED APPLE DONUT MARY OF CRESTON

1 CUP FLOUR

3/4 TSP BAKING POWDER

3/4 TSP SODA

PINCH SALT

1 EGG SLIGHTLY BEATEN

6 OZ CARTON VANILLA YOGURT

1 TBP OIL

2 TSP LEMON JUICE

1-2 TBP HONEY

1 APPLE PEELED AND DICED FINE

1 TSP CINNAMON

2 TBP SUGAR

POWDERED SUGAR FOR DUSTING

COMBINE SUGAR AND CINNAMON

TOSS THE DICED APPLE IN THE SUGAR AND CINNAMON

SPOON THE DICED APPLES INTO A GREASED MUFFIN PAN

COMBINE AND SIFT ALL THE DRY INGREDIENTS

ANOTHER BOWL, COMBINE OIL, LEMON JUICE, HONEY, EGG, AND YOGURT AND MIX WELL

POUR THE WET INGREDIENTS INTO DRY INGREDIENTS AND SLOWLY COMBINE

BATTER WILL BE VERY THICK AND AIRY

FILL THE MUFFIN TINS ABOUT 2/3 FULL

BAKE 400 FOR 10 MINUTES UNTIL GOLDEN BROWN

ALLOW TO COOL

FLIP ONTO A COOLING RACK WHILE STILL WARM

DUST WITH POWDERED SUGAR

MAKES 6 DONUTS

CORN IN THE HUSK ON THE GRILL

Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of ice cold water with 1 tablespoon of salt for 10 minutes.

Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.

HERB BUTTER

2 sticks butter, at room temperature

1/4 cup chopped fresh herbs ( basil, chives or tarragon)

1 teaspoon kosher salt

Freshly ground black pepper

Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.

 

SWEET CORN WITH PARMESON AND CILANTRO

4 large ears sweet corn, husks removed

1/3 cup grated Parmesan cheese

6 tablespoons olive oil, divided

1 tablespoon lime juice

1 garlic clove, minced

1 teaspoon ground cumin

1/2 teaspoon hot pepper sauce

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup minced fresh cilantro

Place corn in a stockpot; cover with water. Bring to a boil; cover and cook for 3-5 minutes or until tender. Drain.

In a small bowl, combine the cheese, 5 tablespoons oil, lime juice, garlic, cumin, pepper sauce, salt and pepper. Brush 1 tablespoon over each ear of corn.

In a large skillet, cook corn in remaining oil over medium heat for 4-6 minutes or until lightly browned, turning occasionally. Stir cilantro into remaining cheese mixture; brush over corn. Yield: 4 servings.

 

POTLUCK BANANA CAKE

1/2 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla

2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

1-1/2 cups mashed ripe bananas (about 3 medium)

(8 ounces) sour cream

COFFEE FROSTING:

1/3 cup butter, softened

2-1/2 cups powdered sugar

2 teaspoons instant coffee granules

3 tablespoons milk

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition.

Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

For frosting, in a small bowl, beat butter and powdered sugar until smooth. Dissolve coffee granules in milk; add to butter mixture and beat until smooth. Spread over cake.

DEEP DISH APPLE PIE

2 cups flour

1/2 cup shortening

1 egg

1/4 cup cold water

2 tablespoons white vinegar

FILLING:

10 cups sliced peeled tart apples (about 8 medium)

1 teaspoon lemon juice

1/4 cup sugar

1/4 cup packed brown sugar

3 tablespoons flour

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 tablespoon butter

1 egg

1 tablespoon milk

Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed. Shape into a rectangle; wrap in plastic wrap. Refrigerate 30 minutes or overnight.

Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter.

On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over pastry. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack. Yield: 15 servings.

TUESDAY

THURSDAY JUNE 26


CROCK POT WHITE BREAD RIVAL RECIPE

1 PKG YEAST

1 TSP SUGAR

1/4 CUP WARM WATER

1 EGG

1/4 CUP VEGETABLE OIL

1 CUP LUKEWARM WATER

1 TSP SALT

1/4 CUP SUGAR

3 1/2 - 4 CUPS FLOUR

IN A LARGE BOWL COMBINE YEAST 1 TSP SUGAR, 1/4 CUP WARM WATER AND ALLOW TO STAND TILL BUBBLES AND FOAMS

ADD EGG, OIL, 1 CUP LUKEWARM WATER, 1 TSP SALT, AND 1/4 CUP SUGAR AND 2 CUPS FLOUR AND MIX WELL

BEAT WITH MIXER FOR 2 MINUTES

WITH WOODEN SPOON STIR IN REMAINING FLOUR

UNTIL DOUGH LEAVES SIDE OF BOWL

PLACE DOUGH IN WELL GREASED BREAD AND CAKE PAN

PLACE PAN IN CROCK POT

COVER AND BAKE ON HIGH FOR 2-3 HOURS.

UNTIL EDGES ARE BROWN

REMOVE PAN AND LET SIDE FOR 5 MINUTES

 

NATIONAL CHOCOLATE PUDDING DAY

OLD FASHIONED CHOCOLATE PUDDING

2 c Milk

2 tb Butter

2 oz Unsweetened chocolate

2/3 c Sugar

1/3 c Flour

1/4 ts Salt

2 Egg yolks; beaten

1/2 ts Vanilla

Whipped cream; optional

In double boiler over hot, not boiling water, heat

milk, butter and chocolate until the chocolate

melts (it may appear curdled).

Combine sugar, flour and salt. Sprinkle over

chocolate; DO NOT STIR. Cover and cook on

medium-low for 20 minutes. Beat with a spoon until

smooth. Quickly add egg yolks; beating well. Cook

another 2 minutes. Remove from heat and stir in

vanilla. Serve with whipped cream, if desired.

 

MR FOOD RECIPE OF THE DAY

BEST BROCOLLI SALAD

1 1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup sugar

1 bunch broccoli, cut into small florets (see Note)

1/2 head cauliflower, cut into small florets (see Note)

1 small red onion, chopped

1 cup shredded sharp Cheddar cheese

1 (3-ounce) container real bacon bits

In a large bowl, combine mayonnaise, sour cream, and sugar; mix well. Add remaining ingredients; mix until well combined.

Cover and chill at least 4 hours before serving.

Make sure to cut the broccoli and cauliflower into very small florets.

This is even better if it's made a few days in advance and allowed to marinate in the fridge.

If you like, feel free to mix in some raisins for sweetness or some sunflower seeds or a few chopped nuts for crunch!

We are using broccoli more and more, both for its health benefits and its crunch and flavor. You might wanna try our Shells with Broccoli for another tasty option!

GRAHAM CRACKER CRUST

COMBINE:

2 1/2 CUPS SLICED STAWBERRIES

8 OZ COOL WHIP

MIX WELL

POUR INTO THE CRUST

REFRIGERATE AND SERVE

 

NO BAKE STRAWBERRY PIE

2 cups fresh strawberries, divided

2/3 cup boiling water

1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin

1/2 cup cold water

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1 graham cracker crumb crust

SLICE 1 cup strawberries; refrigerate for later use. Chop remaining berries; set aside. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until slightly thickened

WHISK in COOL WHIP. Stir in chopped berries. Refrigerate 30 min. or until mixture is very thick and will mound. Spoon into crust.

REFRIGERATE Overnight. Top with sliced berries just before serving.

 

JIMMY CARTER DESSERT

1 1/2 cups graham cracker crumbs

1/4 cup white sugar

1/3 cup butter, melted

1 (8 ounce) package cream cheese

1/3 cup peanut butter

2 (8 ounce) containers frozen whipped topping, thawed

1 cup powdered sugar

1 (3.4 ounce) package instant vanilla pudding mix

1 (3.9 ounce) package instant chocolate pudding mix

3 cups milk

1/4 cup chopped peanuts

1/8 cup grated semisweet chocolate

Combine graham cracker crumbs, sugar, and melted butter Press firmly into the bottom of a 13 x 9 inch pan.

Mix the cream cheese and peanut butter together until smooth. Stir in 2 cups of the whipped topping and the powdered sugar. Pour mixture over crust.

Mix the pudding mixes and milk together, and pour over peanut butter layer. Spread remaining whipped topping on top. Sprinkle with chopped peanuts and shaved chocolate. Chill.

NORMA'S COOL AND EASY PIE

2/3 CUP BOILING WATER

1 PKG JELLO ANY FLAVOR

1/2 CUP COLD WATER WITH ICE CUBES TO MAKE 1 CUP

8 OZ COOL WHIP

PREPARED GRAHAM CRACKER CRUST

PREPARE JELLO BY INSTRUCTIONS

REMOVE LEFTOVER ICE

STIR IN WHIPPED TOPPING WITH WIRE WHISK

REFRIGERATE FOR 20 MINUTE UNTIL THICKENED

POUR INTO THE CRUST

REFRIGERATE

WEDNESDAY JUNE 25


NATIONAL STRAWBERRY PARFAIT DAY

CROCK POT PIZZA

12 OZ PKG KILUSKI NOODLES

1 MEDIUM ONION CHOPPED

8 OZ JAR SPAGHETTI SAUCE

8 OZ MOZARELLA SHREDDED

1 1/2 LB. GROUND BEEF

16 OZ JAR PIZZA SAUCE

8 OZ CHEDDAR CHEESE GRATED

1 PKG SLICED PEPPERONI

MUSHROOMS BLACK OLIVES AND GREEN PEPPERS (OPTIONAL)

COOK AND DRAIN NOODLES

BROWN BEEF WITH ONIONS AND DRAIN

ADD SAUCES AND OPTIONAL INGREDIENTS TO MEAT MIXTURE AND SIMMER

IN LAYERS

NOODLES, MEAT MIXTRUE, CHEDDAR AND PEPPERONI

TWO LAYERS IN CROCK

TURN CROCK POT ON LOW AND SERVE WHEN CHEESE IS MELTED

OR HIGH FOR 30-45 MINUTES

EASY STRAWBERRY PARFAIT

(1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

2 Tbsp. strawberry jam

1/4 cup thawed COOL WHIP Whipped Topping

1/2 cup sliced fresh strawberries

MIX cream cheese and jam in medium bowl until well blended. Stir in COOL WHIP.

SPOON 1/4 cup strawberries into each of two parfait or dessert glasses.

TOP with the cream cheese mixture.

AMISH GREEN BEANS

1 QT GREEN BEANS

12 SLICES OF BACON FRIED JUST BEFORE CRISP AND CUT INTO SMALL PIECES

1 MEDIUM ONION DICED SMALL

1/2 CUP SUGAR

1/3 CUP VINEGAR

FOOD AND FAMILY PHILADELPHIA CHEESECAKE PARFAIT

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/4 cup sugar

2 Tbsp. milk

1 tsp. zest and 1 Tbsp. juice from 1 lemon

1-1/2 cups thawed COOL WHIP Whipped Topping

15 square shortbread cookies, crushed

4 cups strawberries, quartered

1 cup blueberries

BEAT cream cheese, sugar, milk, lemon zest and juice in medium bowl with mixer until blended. Gently stir in COOL WHIP.

RESERVE about 3 Tbsp. cookie crumbs. Spoon 1 Tbsp. of the remaining cookie crumbs into each of 10 parfait glasses; top with 2 Tbsp. cream cheese mixture. Cover with layers of strawberries, remaining cookie crumbs, remaining cream cheese mixture and blueberries.

SPRINKLE with reserved cookie crumbs.

BAKED CAKE DONUTS

3/4 cup plus 1 tablespoon flour

1/4 cup whole wheat pastry flour

1 teaspoon baking powder

1/3 cup sugar

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon salt

2 tablespoons unsalted butter or vegetable shortening

1/4 cup whole milk, scalded

1/4 cup plain yogurt

1 teaspoon vanilla

1 egg, beaten

1. Preheat the oven to 350. Lightly grease a doughnut pan.

2. Sift the flours and baking powder together into a large bowl or the bowl of a mixer. Whisk in the sugar, nutmeg, and salt. Add the butter and use your fingers to rub it into the dry ingredients as you would in making a pastry crust, until evenly distributed. Add the milk, yogurt, vanilla, and egg and stir until just combined. Do not overmix or your doughnuts may be rubbery.

3. Use a piping bag or a spoon to fill each doughnut cup about three-quarters full, making sure the center post is clear. Bake until doughnuts are a light golden brown and spring back when touched, 6 to 10 minutes. Let cool slightly before removing from pan. Glaze as desired.

BEST BAKED DONUTS EVER

1 cup butter softened

1 1/2 cups sugar

2 eggs

3 cups flour

4 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon nutmeg

1 cup milk

1/2 teaspoon cinnamon

Blend 1/2 cup plus 2 tablespoons butter with 1 cup of sugar.

2 Add the eggs and mix well.

3 Sift together flour, baking powder, salt and nutmeg.

4 Add to the butter and sugar mixture.

5 Blend in the milk and mix together thoroughly.

6 Fill greased muffin tins 2/3 full.

7 Bake at 350 degrees for 15 to 20 minutes, or until doughnuts are golden.

8 Combine remaining 1/2 cup of sugar with the cinnamon.

9 Melt remaining 6 tablespoons of butter.

10 While doughnuts are still warm, roll them in melted butter; then in cinnamon sugar.

BAKED POTATO WITH TOPPINGS

BREAKFAST CASSEROLE WITH MUFFINS

DILLED STROGANOFF

1 LB GROUND BEEF

1 CUP CHOPPED ONION

1 CUP FRESH MUSHROOMS SLICED

1 CLOVE GARLIC MINCED

2 TBP FRESH SNIPPED PARSLEY

1/2 TSP DRY DILL WEED

3/4 CUP BEEF BROTH

1/2 CUP APPLE JUICE OR 1/2 CUP ADDITIONAL BEEF BROTH

1/4 CUP KETCHUP

1 CUP SOUR CREAM

1 TBP FLOUR

8 OZ DRY NOODLES COOKED AND DRAINED

BROWN GROUND BEEF WITH ONIONS, MUSHROOMS, AND GARLIC UNTIL MEAT IS BROWNED

DRAIN OFF FAT

STIR IN:

PARSLEY, DILL, AND 1/2 TSP SALT AND DASH BLACK PEPPER, ALL BEEF BROTH , AND KETCHUP

MIX WELL

COVER AND SIMMER FOR 10 MINUTES

BLEND SOUR CREAM AND FLOUR TOGETHER

STIR INTO BEEF MIXTURE

COOK AND STIR UNTIL THICKENED AND BUBBLY

ADD COOKED NOODLES AND HEAT THROUGH

BURNT SUGAR ICE CREAM

2 CUPS SUGAR

1 1/2 CUPS WATER

4 EGG YOLKS BEATEN

1/ 2 CUP SUGAR

2 TBP CORN STARCH

1 PINT MILK

4 EGGS WHITES

2 PINTS HALF AND HALF

BROWN 1 CUP SUGAR UNTIL BROWN AND MELTED

POUR IN WATER AND MIX UNTIL SMOOTH SYRUP AND COOL

ADD TO 1 CUP SUGAR ADD CORN STARCH AND MIX WELL

SCALD MILK AND ADD BEATEN EGG YOLKS

COOK UNTIL THICKENED

ADD BURNT SUGAR MIXTURE AND COOL

BEAT IN EGG WHITES AND THE 1/2 CUP SUGAR

FOLD INTO THE COOL MIXTURE

POUR HALF AND HALF INTO MIXTURE

FINISH FILLING WITH THE MILK

GOES INTO A 1 GALLON FREEZER

FRESH RASPBERRY PIE

4 CUPS FRESH RASPBERRIES

1 CUP SUGAR

1/3 CUP FLOUR

COMBINE AND MIX WELL

POUR INTO CRUST

BAKE 425 FOR 35-40 MINUTES

BURNT SUGAR ICE CREAM

3/4 cup sugar

2 cups whole milk

3 large egg yolks

1 tablespoon cornstarch

1 1/2 teaspoons vanilla

1 cup well chilled heavy cream

Using a very clean skillet, cook the sugar over moderate heat, stirring constantly with a fork, until the sugar begins to melt and turns a deep caramel color (be careful, once the sugar turns to liquid form, this will happen quickly).

Immediately remove from heat and from the side of the skillet, slowly pour the milk into the caramel. The caramel will immediately seize and harden (don't worry). Be careful for steam.

Return the mixture over low-medium heat, stirring frequently until all the caramel has dissolved.

In a separate bowl, whisk together the egg yolks and cornstarch. Add the caramel-milk mixture slowly into the eggs, whisking constantly with one hand, to temper.

Once all of the caramel-milk has to been added to the egg mixture, add this to a medium-sized saucepan and cook over modern heat, stirring constantly with a wooden spoon.

Allow the mixture to come to a low boil and stirring constantly, stir for 2 minutes. As the cornstarch is brought to heat, the mixture will begin to thicken until it is the texture of pudding. Remove from the heat.

Strain the mixture through a fine-meshed sieve, using a rubber spatula, and place over an ice bath to cool. Once the mixture has cooled, cover surface with plastic wrap and place in fridge for at least an hour or overnight.

Stir in the cold cream and vanilla extract until well combined. Freeze the mixture in an ice-cream maker according to manufacturers directions.

Store in an ice cream container or other container (covering surface with plastic wrap)--and allow to freeze for an additional 4-6 hours to firm up a bit before serving.

 

 

TUESDAY JUNE 24


OVERNIGHT SLAW

1/.2 CUP WHITE WINE VINEGAR

1/2 CUP VEGETABLE OIL

1/2 CUP SUGAR

2 TSP DIJON MUSTARD

1 TSP EACH

SALT, CELERY SEED, AND MUSTARD SEED

CABBAGE SHREEDED

RED ONION SHREDDED

1/2 CUP STUFFED OLIVE

1/2 CUP GREEN PEPPERS

1/2 CUP RED PEPPERS

 

 

BURNT SUGAR ICE CREAM

SLOW COOKER BREAD

BAKED DONUTS

200 PEOPLE

 

GARLIC DILL PICKLES

2 quart kirby cucumbers (approximately 3 pounds)

1 1/2 cups apple cider vinegar

1 1/2 cups filtered water

2 tablespoons pickling salt

8 garlic cloves, peeled

4 teaspoons dill seed

2 teaspoons black peppercorns

1 teaspoon red chili flakes

1Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.

2Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.

3Combine vinegar, water and salt in sauce pan and bring to a boil.

4Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.

5Pour the brine into the jars, leaving 1/4 inch headspace (that's the amount of space between the surface of the brine and the rim of the jar).

6Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.

7Wipe rims and apply lids and bands (don't screw them on too tightly).

8If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.

9When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.

10If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. Still refrigerate.

11Let pickles rest for at least one week before eating

 

DILL PICKLE RELISH

3 pounds Pickling Cucumbers

1 whole Large Sweet Yellow Onion

¼ cups Pickling Or Kosher Salt

3 cups White Vinegar

¾ cups Sugar

4 cloves Garlic, Minced

2 teaspoons Dill Seed

2 teaspoons Mustard Seed

2 teaspoons Celery Seed

½ teaspoons Turmeric

4 whole Pint-sized Canning Jars, Lids And Rings

Finely chop the cucumbers and onions. Note: I used my food processor for chopping, but be careful not to over process. Place the chopped vegetables in a large nonreactive bowl and sprinkle with the pickling salt. Stir well and allow to stand for 1 hour.

Drain the cucumber mixture in a colander; rinse with cold water and drain well.

In a large pan, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed and turmeric to a boil over medium high heat.

Add the drained cucumber and onion mixture and return to a boil, stirring frequently. Reduce the heat to medium low and simmer for 10 minutes.

Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings and process the jars in a boiling water bath canner for 10 minutes.

Makes 4 pints

CUCUMBER SANDWICH

(8 ounce) package cream cheese, softened

1/2 cup mayonnaise

1 (.7 ounce) package dry Italian salad dressing mix

2 loaves French bread, cut into 1 inch slices

2 medium cucumbers, sliced

1 pinch dried dill weed

In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.

Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. the cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!

CUCUMBER SALAD

1 cup mayonnaise

1/4 cup white sugar

4 teaspoons distilled white vinegar

1/2 teaspoon dried dill weed

1/2 teaspoon seasoned salt

4 medium cucumbers, peeled and sliced

In a large bowl, stir together the mayonnaise, sugar, vinegar, dill, and seasoned salt. Mix in the cucumber slices, tossing to coat.

CUCUMBER MANGO SALAD

mangos - peeled, seeded and diced

1 cucumber - peeled, seeded, and diced

2 jalapeno peppers, seeded and finely chopped

1 large onion, finely diced

1 clove garlic, minced

1/4 cup chopped fresh cilantro

1 tablespoon lime juice, or to taste

salt and pepper to taste

Stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper. Refrigerate at least 2 hours before serving to allow the flavors to blend.

AMISH GREEN BEANS

BEEF AND NOODLES

BEEF BURGERS

PULLED PORK

MAC AND CHEESE FOR 100

8 pounds elbow macaroni

8 pounds velveeta cheese

1 1/2 pound margarine

3 cups flour

2 gallons milk

8 teaspoons salt

1 teaspoon black pepper

3 packages (large size) shredded Cheddar cheese

directions

Cook macaroni; rinse and set aside in long shallow pans. Melt margarine and add flour, salt and pepper, also add milk; cook, stirring constantly until smooth. Add Velveeta cheese, stir until well blended. Pour over macaroni; sprinkle with Cheddar cheese and bake for 1 hour at 350 degrees F.

BAKED BEANS FOR 200

6 cans (1 gallon size) pork and beans

3 pounds brown sugar

3 bottles (32 ounce size) ketchup

1 pint prepared mustard

1 pound bacon

1 package frozen chopped onions

salt and pepper, to taste

directions

Mix all ingredients together. Bake at 350 degrees F for 1 1/2 hours in a conventional oven or 30 to 45 minutes in a convection oven.

MONDAY JUNE 23


DILL PICKLES ALICE

ENOUGH PICKLES FOR 4 QUARTS OR 1 GALLON JUG (3-4 INCH PICKLES)

PLACE CUCUMBERS WHOLE IN A GALLON JUG

ADD TO CUCUMBERS

2 TBP DILL SEEDS OR WEED

2 TSP MUSTARD SEED

1 TSP ALUM

1 CLOVE GARLIC

1 BAY LEAF

IN A KETTLE

ADD 2 CUPS VINEGAR

1 CUP WATER

1 TSP CANNING SALT

BRING TO BOIL

POUR OVER CUCUMBERS

SEAL AND DO NOT USE BEFORE 3-6 MONTHS

ONCE OPENED REFRIGERATE

SWEET SASSY PICKLES CAROLYN

46 OZ JAR WHOLE PICKLES

1/2 CUP WHITE VINEGAR

1/2 CUP PICKLE JUICE

3 CUPS WHITE SUGAR

1 HEAPING TBP PICKLING SPICE

DRAIN JUICE AND SAVE 1/2 CUP

REMOVE PICKLES FROM JAR

ADD BACK TO THE JAR THE 1/2 CUP PICKLE JUICE

WHITE VINEGAR, SUGAR, AND PICKLING SPICE

PLACE LID ON TIGHTLY AND GIVE A GOOD SHAKE

SUGAR WILL NOT BE DISSOLVED WHICH IS OK

SLICE PICKLE AS DESIDRED

RETURN PICKLES TO JAR.

PLACE LID ON JAR AND SHAKE AGAIN

SET OUT ON COUNTER AND TURN EACH HOUR

PLACE IN REFRIGERATOR AND ALLOW TO MERINATE FOR 3 DAYS

KALE CHIPS

WASH AND REMOVE THE HEAVY STEM

PAT DRY

ON A COOKIE SHEET

PLACE OLIVE OIL

PLACE KALE CHIPS

ONE LAYER AT A TIME

SALT WELL

SPRAY WITH OLIVE OIL

OVEN BAKE FOR 1 HOUR AT 300.

.

SWEET AND SPICEY RELISH

3 cups grated green pepper (about 2 large)

3 cups grated pickling cucumber (6 to 8 pickles)

1 cup minced or grated onion (about 1 medium)

2 cups apple cider vinegar, divided

1 cup sugar

1 tablespoon kosher salt

1 tablespoon mustard seed

1/2 teaspoon celery seed

1 teaspoon red chili flakes

1Combine prepared green pepper, cucumber, and onion in a large, non-reactive (stainless steel or enamel-coated) pot. Stir in one cup of apple cider vinegar and bring to a simmer. Simmer, stirring occasionally, until the vegetables have cooked down and the liquid is reduced by about 1/3, about 30 minutes. Drain the vegetables, discard liquid, and return vegetables to the pot.

2Add remaining vinegar, sugar and the spices. Bring to a simmer and cook for five minutes. Remove pot from heat.

3Fill jars, wipe rims, apply lids and rings. Process in a boiling water canner for 10 minutes (starting time when pot returns to a boil). Remove jars from pot and let cool on a towel-lined countertop.

4When jars are completely cool, remove the rings and test the seals. The relish is good to eat immediately. Store sealed jars in a cool dark place for up to a year.

THURSDAY, JUNE 19


PICKLING EQUIPMENT

1 large pot; teflon lined, glass or ceramic. See notes below about metal pots.

1 Canner (a huge pot to sanitize the jars after filling (about $30 to $35 at mall kitchen stores, sometimes at big box stores and grocery stores.). Note: we sell many sizes and types of canners for all types of stoves and needs - see canning supplies.

Pint canning jars (Ball or Kerr jars can be found at grocery stores, like Safeway, Publix, Kroger, grocery stores, even online - about $8 per dozen jars including the lids and rings). Be sure to get wide mouth jars to fit the pickles in! Pint size works best!

Large spoons and ladles

Jar grabber (to pick up the hot jars)

Lids - thin, flat, round metal lids with a gum binder that seals them against the top of the jar. They may only be used once.

Rings - metal bands that secure the lids to the jars. They may be reused many times.

Pickling Equipment notes:

The basic equipment used for pickling is similar to other types of canning. However, there are some differences:

* Utensils made of zinc, iron, brass, copper, or galvanized metal should not be used. The metal may react with acids or salts and cause undesirable color and taste changes in the pickles or make pickles unfit to eat. Likewise, enamelware with cracks or chips should not be used.

* Almost any large container made of stainless steel, glassware, or unchipped enamelware can be used.

Lid lifter (has a magnet to pick the lids out of the boiling water where you sanitize them. ($2 at Target, other big box stores, and often grocery stores; and available online - see this page)

Jar funnel ($2 at Target, other big box stores, and often grocery stores; and available online - see this page)

GERMAN CUCUMBER SALAD BLANCHES

2 MEDIUM CUCUMBERS THINLY SLICED

4 GREEN ONIONS THINLY SLICED

3 SMALL TOMATOES SLICED

2 TBP FRESHLY PARSLEY

DRESSING:

1/4 CUP SOUR CREAM

1/4 TSP PREPARED MUSTARD

2 TSP CHOPPED DILL (GREEN)

1 TBP VINEGAR

1 TBP MILK

1/8 TSP PEPPER

COMBINE AND POUR OVER VEGGIES

ALLOW TO SET FOR AT LEAST 1 HOUR IN REFRIGERATOR

 

LIME PICKLES

1 gallon of sliced cucumbers

2 c. household lime

Mix lime with enough water to cover cucumber slices. Then soak overnight in the lime water. Drain and rinse in cold water. Soak in cold water for 3 hours. Soak in syrup for 6 hours and boil for 40 minutes.

SYRUP:

8 c. white sugar (5 lbs.)

9 c. white distilled vinegar

2 tbsp. pickling spices

1 tsp. celery seed

1 tsp. salt (do not use iodized salt)

NOTE: Pickling spices and celery seed can be wrapped in cheese cloth and cooked in syrup mixture if you don't want the spices in the syrup when canned.

After boiling for 40 minutes, put pickles in sterilized jar and add hot syrup. Either heat jars first, or put knife in jar as syrup is added to keep jar from cracking. Seal with sealing tops and rings.

SWEET REFRIGERATOR PICKLES DON GROVES REFRIGERATOR PICKLES

1 GALLON JAR OF KOSHER PICKLES (WHOLE PICKLES)

POUR OFF JUICE AND SET ASIDE

CUT PICKLES IN 3/4 TO 1 INCH WEDGES

PLACE CUT PICKLES BACK IN JAR

4 LB OF SUGAR

10 (2 INCH) CINNAMON STICKS

10 BAY LEAVES

COMBINE THE ABOVE INGREDIENTS

LAYER OF PICKLES

IN BETWEEN EACH LAYER OF PICKLES

PLACE 2 CUPS OF SUGAR, 2 STICKS OF CINNAMON, AND 2 BAY LEAVES

POUR THE ORIGINAL JUICE BACK OVER PICKLES IN JAR

PLACE LID BACK ON JAR

PLACE JAR IN A 9X13 CAKE PAN

EVERY TWO DAYS YOU TURN JAR UPSIDE DOWN

DO THIS FOR TWO WEEKS

KEEP REFRIGERATED

 

 

 

 

 

 

Cucumber Sandwich Pickles

2 pounds 3 to 4-inch cucumbers, cut into 1/4-inch slices

1/2 cup canning salt

2 quarts cold water

3 cups vinegar

3 cups water

1 cup brown sugar

1 cup sugar

1/2 teaspoon celery seed

1/2 teaspoon mustard seed

1/2 teaspoon turmeric

2 cups vinegar

1 cup water

Sprinkle salt over cucumbers; add 2 quarts cold water & let stand 2 to 3 hours. Drain thoroughly. Combine 3 cups vinegar & 3 cups water; bring to a boil. Add cucumbers, simmer about 8 minutes. (Cucumbers should not become soft.) Drain well, discarding liquid. Combine 2 cups vinegar & 1 cup water with remaining ingredients; simmer 10 minutes. Add drained cucumbers. Bring to a boil. Pack hot into hot jars, leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 3 pints.

Dill Pickles Short Method

8pounds 4 to 6-inch cucumbers, cut into halves lengthwise

3/4 cup sugar

1/2 cup canning salt

1 quart vinegar

1 quart water

3 tablespoons mixed pickling spices Green or dry Dill (1 head per jar)

Combine sugar, salt, vinegar & water in a large sauce pot. Tie spices in a cheesecloth bag; add to vinegar mixture; simmer 15 minutes. Pack cucumbers into hot jars, leaving 1/4-inch head space; put a head of dill in each jar. Bring vinegar & water to a boil. Pour hot liquid over cucumbers, leaving 1/4-inch head space. Adjust caps. Process pints & quarts 15 minutes in boiling bath. Yield about 7 pints.

 

Bread & Butter Pickles

4 pounds 4 to 6-inch cucumbers, cut into thin slices

2 pounds thinly sliced onions (about 8 small)

1/3 cup canning salt

3 cups vinegar

2 cups sugar

2 tablespoons mustard seed

2 teaspoons tumeric

2 teaspoons celery seed

1 teaspoon ginger

1 teaspoon peppercorns

Combine cucumber & onions slices in large bowl. Layer with salt & cover with ice cubes. Let stand 1 1/2 hours; drain & rinse. Place remaining ingredients in a large sauce pot & bring to a boil. Add drained cucumbers & onions & return to a boil. Pack hot into hot jars, leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath. Yeild: about 7 pints.

WEDNESDAY JUNE 18


MULBERRY PRESERVES

4 CUPS BERRIES

3 CUPS SUGAR OR SUGAR SUBSTITUTE

1 SMALL PKG LEMON JELLO

COMBINE BERRIES AND SUGAR IN A BOWL AND SET FOR 20 MINUTES

TRANSFER TO HEAVY BOTTOM KETTLE

BRING TO BOIL

ADD JELLO AND STIR TILL DISSOLVED

READY TO JAR

MAKES 2 PINTS

REFRIGERATE OR FREEZE

DELICIOUS OR JONATHAN

FUJI APPLES

APPLE CORE AND PEEL JELLY

15 -20 medium tart apples, peelings and cores from

6 cups water (for cooking cores and peels)

1 (1 3/4 ounce) box dry pectin

9 cups sugar

1 -2 drop red food coloring (or 1 drop each of yellow and blue food coloring) (optional)

1Cook peelings and cores in 6 cups water for 20-30 minutes.

2Strain through prepared cheesecloth or jelly bag.

3Add water as needed, to strained juice, to obtain 7 cups liquid.

4Add pectin (whisk works well) and bring to a rapid boil.

5Add sugar, boil hard for 1 minute.

6Note: If desired, food coloring can be added to juice for color.

7Pour into sterile jars, leaving 1/8" headspace; wipe jar rims, adjust lids and rings; water bath 5 minutes.

MULBERRY JELLY

PICKLED BEETS

2 CUPS SUGAR

2 CUPS VINEGAR

2 CUPS WATER

1 TSP CLOVES

1 TSP ALL SPICE

1 TBP CINNAMON

COMBINE AND BRING TO BOIL

ADD THE COOKED BEETS

BOIL FOR 10 MINUTES

TUESDAY JUNE 17


PICKLED BEETS MY MOM'S

1 1/2 CUP SUGAR

2 CUPS VINEGAR

1 CUP WATER

BEETS COOKED AND SKINNED

BRING SUGAR, VINEGAR, AND WATER TO A BOIL

ADD THE BEETS AND BRING TO SECOND BOIL

PLACE IN JARS

LEAVE 1/4 AT TOP

AT PRESSURIZE

NATIONAL APPLE STRUDEL DAY

Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside.The filling is made of grated cooking apples (usually of a tart, crisp, and aromatic variety such as Winesap apples, sugar, cinnamon,raisins, and bread crumbs.

Strudel uses an unleavened dough. The basic dough consists of flour, oil (or butter) and salt although as a household recipe, many variations exist.

Apple strudel dough is a thin, elastic dough, the traditional preparation of which is a difficult process. The dough is kneaded by flogging, often against a table top. Dough that appears thick or lumpy after flogging is generally discarded and a new batch is started. After kneading, the dough is rested, then rolled out on a wide surface, and stretched until the dough reaches a thickness similar to phyllo. Cooks say that a single layer should be so thin that one can read a newspaper through it

Filling is arranged in a line on a comparatively small section of dough, after which the dough is folded over the filling, and the remaining dough is wrapped around until all the dough has been used. The strudel is then oven baked, and served warm. Apple strudel is traditionally served in slices, sprinkled with powdered sugar.

APPLE STRUDEL

6 cups apples tart, sliced

3/4 cup raisins

1 lemon, rind of grated

3/4 cup sugar

2 teaspoons cinnamon

3/4 cup almonds, ground

8 ounces phyllo pastry 1/2 box, thawed (also called Filo Pastry)

1 3/4 cups butter melted (no margarine)

1 cup breadcrumbs, finely crushed

Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds; set aside.

Place 1 phyllo leaf on a kitchen towel and brush with melted butter.

Place a second leaf on top and brush with butter again.

Repeat until 5 leaves have been used, using about 1/2 cup of butter.

Cook and stir bread crumbs with 1/4 cup of butter until lightly browned.

Sprinkle 3/4 cup crumbs on the layered phyllo leaves.

Mound 1/2 of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border.

Lift towel, using it to roll leaves over apples, jelly roll fashion.

Brush top of the strudel with butter and sprinkle with 2 tbsp crumbs.

Repeat the entire procedure for the second strudel.

Bake the strudels at 400°F for 20 to 25 minutes, until browned.

NOTE: Frozen phyllo leaves for strudel can be found at most supermarkets in the frozen foods sections.

 

APPLE STRUDEL FROM SCRATCH

2 cups flour

3 teaspoons baking powder

2/3 cup sugar, plus

2 tablespoons sugar

1/2 teaspoon salt

1/4 cup shortening

2/3 cup milk

1/4 cup melted butter

3 cups cored and peeled apples, chopped

1 teaspoon cinnamon

Frosting

2 cups powdered sugar

1 teaspoon cinnamon

1 tablespoon butter

3 tablespoons evaporated milk

1/4 cup chopped nuts

Strudel: Sift together flour, baking powder, 2 tbsp.

sugar and salt.

Mix in the shortening.

Stir in the milk to make a soft dough.

Knead 25-30 times on a lightly floured board.

Roll out 1/4" thick.

Brush with melted butter.

Cover with the apples.

Sprinkle with remaining 2/3 cup sugar, and the cinnamon.

Starting at the long end, roll up like a jellyroll.

Put it on a greased cookie sheet.

Curve into a crescent shape.

Bake about 30 minutes at 325.

or until done.

Frosting: Combine powdered sugar, cinnamon, butter and evaporated milk.

Frost the strudel while still warm.

Sprinkle with the nuts.

BANANA APPLE STRUDEL MUFFINS

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon coriander seed, ground up

1/4 teaspoon allspice

1/4 teaspoon cinnamon

1 1/2 cups mashed bananas

2 1/2 cups apples, chopped

3 tablespoons canola oil

1 cup water

1/3 cup brown sugar, packed

1 tablespoon flour

1/4 teaspoon cinnamon

1/4 teaspoon allspice

1 tablespoon vegan margarine

Preheat oven at 350°F.

Mix flour, baking powder and soda, salt and spices.

In a separate bowl mix sugar, banana and oil.

Add apples to flour mixture and ensure they are well coated.

Stir in the sugar mix and then the water, mix well.

Spoon into well greased muffin pan.

*If adding the topping: mix sugar, flour and spices then cut in the margarine until crumbly – spoon a small amount on top of each muffin.

Bake for 25 minutes.

MINI APPLE STRUSELS

2 sheets puff pastry

2 granny smith apples, finely sliced

1/4 cup almond meal

2 tablespoons brown sugar

2 tablespoons sultanas

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

milk, for brushing

raw sugar, for sprinkling

Preheat oven to 200°C Line a baking tray with baking paper.

Place 1 sheet of puff pastry on workbench. Cut sheet into 3 even strips. Repeat with other sheets. Cut each strip into 3 to create mini squares. Lightly brush edges of pastry with milk.

Combine apple, almond meal, sugar, sultanas, cinnamon and nutmeg in a bowl. Spread one-quarter of the apple mixture over 1 pastry square, allowing a 3cm border at the edges.4

Place a square of pastry on top and crimp edges with a fork. Slash tops of pastry and brush with milk and sprinkle with sugar Repeat with remaining pastry and apple mixture.

 

MONDAY JUNE 16


TOPPINGS

SAUTE ONIONS

SWISS CHEESE

PINEAPPLE SLICES

BACON HONEY MUSTARD

1/3 CUP SUGAR

1 TSP DRY MUSTARD

1 TSP PAPRIKA

1/4 TSP SALT

1 TSP CELERY SEED

1/2 CUP VINEGAR

1/3 CUP HONEY

1 TBP LEMON JUICE

1 TSP GRATED ONION

ADD 1/2 CUP SALAD OIL

1/4 CUP CRUMBLED BACON

COMBINE DRY INGREDIENTS

COMBINE HONEY, LEMON JUICE, VINEGAR, AND OIL

SLOWLY ADD TO DRY MIXTURE AND MIX WELL

FOLD IN BACON

PINEAPPLE STUFFED BURGERS

1/4 CUP BROWN SUGAR PACKED

1/4 CUP KETCHUP

1 TSP PREPARED MUSTARD

1/2 LG LEAN GROUND BEEF

2 SLICES UNSWEETEEND PINEAPPLE SLICES

1/8 TSP SALT

1/8 TSP PEPPER

2 HAMBURGER BUNS

COMBINE BROWN SUGAR, KETCHUP , AND MUSTARD

COOK OVER MEDIUM HEAT 2-3 MINUTES STIRRING

SHAPE PATTIES

PLACE PINEAPPLE ON TOP

SPREAD OVER TOP

SALT AND PEPPER

MCDONALDS SECRET DRESSING

1/4 cup salad dressing (like Miracle Whip®)

1/4 cup mayonnaise

3 tbsp French salad dressing

1/2 tbsp sweet pickle relish

1 1/2 tbsp dill pickle relish

1 tsp sugar

1 tsp dried, minced onion

1 tsp white vinegar

1 tsp ketchup

1/8 tsp salt

Mix all ingredients, and stir well in a small container.

Microwave on high for 25 seconds, and stir well again.

Cover, and refrigerate at least 1 hour before serving.

UNCLE ARTHURS CHANTILLY FUDGE

2 cups sugar

3/4 cup heavy cream

1 cup milk

2 tablespoons Karo light corn syrup

1/2 teaspoon salt

1 teaspoon vanilla

1 cup nuts

In a heavy saucepan combine first 5 ingredients, and mix together.

Cook on med. heat to 238 degrees using a candy thermometer.

Take off stove, and add vanilla.

Beat with wooden spoon until creamy, and shiny.

Add nuts, and stir well.

Put in a buttered 11x7" pan.

Cut into squares.

Store in cookie tin or tupperware, and refrigerate, if you want to.

Note: Cooking time is approximate. Use a candy thermometer.

ORANGE CREAMSCICLE FUDGE

7 ounces marshmallow creme

12 ounces white chocolate chips (1 bag)

1 cup granulated sugar

2/3 heavy cream

12 tablespoons salted butter

3 teaspoons orange extract

3 drops red food coloring

5 drops yellow food coloring (suggested

Line a 9 inch square pan with "Release" foil or line with regular foil and spray with cooking spray.

Place marshmallow crème and white chips in a large mixing bowl.

Combine sugar, cream and butter in saucepan.

Turn heat to medium and cook, stirring once or twice, until mixture reaches 235°F

Remove from heat immediately and pour hot cream mixture into mixing bowl with chips and marshmallow crème.

Stir well with a wooden spoon -- mixture might look slightly stretchy and unappetizing, but don't worry, it will smooth out.

Remove 1 cup of mixture and set aside.

Stir orange extract and a few drops of each color food coloring into mixture which remains in bowl.

Stir until it reaches a lovely orange hue.

Adjust colors if needed.

Pour orange mixture into prepared pan. Pour or spoon white mixture on top.

Drag a knife through both to make swirls.Using a sheet of foil, press down slightly to smooth top.

Let cool to room temperature (about 40 minutes) then chill for one hour or until set.

Lift fudge from pan using foil handles and using a large knife, score into squares.

CHOCOLATE CHEESEY FUDGE

1/2 lb Velveeta cheese, sliced

1 cup butter

1 teaspoon pure vanilla extract

1 cup chopped pecans or 1 cup walnuts

2 (16 ounce) boxes powdered sugar

1/2 cup cocoa powder

Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray.

In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth.

Remove from the heat and add the vanilla and nuts.

In a large bowl sift together the sugar and cocoa.

Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed.

The candy will be very stiff.

Using your hands, remove candy from bowl and press evenly and firmly into pan.

Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil.

Place pan in refrigerator until candy is firm.

To serve candy, cut into squares.

Enjoy!

COOKIES AND CREAM FUDGE

1 cup sugar

1/2 cup heavy cream

1/2 tsp. salt

1/2 cup butter

2 1/2 cups white chocolate chips

1 can marshmallow fluff (7 ounces)

20 oreos crushed

In a bowl add white chocolate chips and marshmallow fluff. Set aside.

In a saucepan melt sugar, heavy cream, salt and butter over medium heat. Bring to a boil and cook for 5 minutes.

Pour butter mixture into the bowl with the white chips and marshmallow fluff. Beat with a mixer until chips have melted and all is smooth.

Fold in crushed Oreos and pour into a 9x9 pan lined with parchment paper. Sprinkle with a few crushed Oreos.

Refrigerate for 4-6 hours. Cut into small squares and trim edges if desired. ENJOY!

SNICKERS FUDGE

First Layer

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup peanut butter

Second Layer

4 tablespoons butter

1 cup granulated sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow creme

1/4 cup peanut butter

1 teaspoon vanilla

1 1/2 cups chopped salted peanuts

Third Layer

14 ounce package caramel cubes

1/4 cup heavy cream

Fourth Layer

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup creamy peanut butter

First Layer Prep:

Lightly spray 9×13 baking pan with cooking spray.

Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan.

Stir together until completely melted and smooth, then pour into the baking pan.

Spread the mixture evenly with a spatula, then refrigerate until set.

Second Layer Prep:

Melt butter over medium-high heat in saucepan.

Add sugar and evaporated milk and bring to boil.

Cook for 5 minutes, stirring constantly.

Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.

Add peanuts to mixture and spread evenly over chocolate layer.

Refrigerate until set.

Third Layer Prep:

Melt caramels and heavy cream over low heat until smooth.

Pour over peanut mixture and refrigerate until set.

Fourth Layer Prep:

Repeat step one.

Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.

Pour over caramel layer and refrigerate for at least one hour before cutting.

STRAWBERRY PECAN FUDGE

1 16 oz can of strawberry frosting

1 12 oz bag of white chocolate chips

2/3 cup chopped pecans

Directions:

Lightly spray an 9x9 pan with cooking spray. A 9x13 pan would be fine too, if you want to make thinner bars.

Put chocolate chips in microwave safe bowl and melt them, keep an eye on them, melting times will vary and you don't want to burn them! You could also use a double boiler.

Stir in entire can of strawberry frosting.

Stir in pecans (I saved a little to sprinkle on the top).

Spread into pan and chill in refrigerator for 30 minutes.

Cut into squares and serve.

BANANA CREAM FUDGE

For the Crust

2 cups chocolate cookie crumbs

5 Tablespoons butter, melted

For the Banana Fudge

3 cups white chocolate chips

2 Tablespoons butter

1 can sweetened condensed milk (14 oz.)

1 box instant banana cream pudding mix (3.4 oz.)

1 jar marshmallow cream (7 oz.)

For the Topping

1/4 cup white chocolate chips, melted

1 4 cup colored sprinkles

Mexico Avocados Make Dessert More Delicious

Combine the cookie crumbs and melted butter. Firmly press the mixture into an 8x8 pan that has been lined with parchment paper. Set aside.

In a large sauce pan combine the white chocolate chips, butter, and sweetened condensed milk. Stir over medium heat until melted and smooth. Add the pudding mix and stir 1-2 minutes longer. Spoon in the marshmallow cream and stir until melted and smooth again. Pour the fudge mixture onto the prepared crust. Refrigerate a few hours or until hard.

Remove the fudge from the pan and cut into 42 small squares. Drizzle with melted white chocolate and top with sprinkles. Store in a loosely sealed container for 4-5 days. No refrigeration needed.

Notes

This can also be made in a 9x13 pan, but I would double the crust if you do that. The squares will be a lot shorter that way too.

THURSDAY JUNE 12


BUFFALO CHICKEN WITH BACON

1-1/2 cups Louisiana-style hot sauce

2/3 cup packed brown sugar

6 tablespoons butter

3 tablespoons cider vinegar

1-1/2 teaspoons taco seasoning

4 boneless skinless chicken breast halves (5 ounces each)

1/4 cup crumbled blue cheese

1/4 cup buttermilk

1/4 cup mayonnaise

1 tablespoon shredded Parmesan cheese

1 tablespoon minced chives

1-1/2 teaspoons lemon juice

1/2 teaspoon balsamic vinegar

1/4 teaspoon minced garlic

1/4 teaspoon pepper

4 onion rolls, split and toasted

4 cooked bacon strips

4 slices Colby cheese (3/4 ounce each)

4 lettuce leaves

4 slices tomato

4 slices red onion

In a small saucepan over medium heat, bring the first five ingredients to a boil; boil, uncovered, for 1 minute. Cool for 10 minutes; set aside 1/2 cup for basting.

Flatten chicken to 1/2-in. thickness. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.

Drain and discard marinade from chicken. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

In a small bowl, combine the blue cheese, buttermilk, mayonnaise, Parmesan cheese, chives, lemon juice, vinegar, garlic and pepper. Spread over roll bottoms; top with the chicken, bacon, cheese, lettuce, tomato and onion. Replace roll tops. Yield: 4 servings.

PEANUT BUTTER BURGER

1 pound lean ground beef

Hy-Vee salt and Hy-Vee black pepper, to taste

4 slices Hy-Vee cheddar cheese

4 Hy-Vee hamburger buns

8 tbsp Hy-Vee creamy peanut butter, divided

8 strips Hy-Vee thick sliced bacon, cooked

Preheat grill to direct heat over medium-high heat. Form ground beef into 4 patties and season with salt and pepper. Grill patties about 8 to 10 minutes, flipping once, or until temperature reaches 160 degrees. Add a slice of cheddar to each patty for the last 1 to 2 minutes of cook time.

Spread bottom hamburger buns with peanut butter. Top each with cooked burger, 2 slices of bacon and top bun.

WEDNESDAY JUNE 11


BANANA SQUARES

2 eggs, separated

2/3 cup shortening

1-1/2 cups sugar

1 cup mashed ripe bananas (2 to 3 medium)

1-1/2 cups flour

1 teaspoon baking soda

1/4 cup buttermilk

1/2 teaspoon vanilla

1/2 cup chopped walnuts, optional

In a small bowl, beat egg whites until soft peaks form; set aside. In a large bowl, cream shortening and sugar. Beat in egg yolks; mix well. Add bananas. Combine flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Add vanilla. Fold in egg whites. Fold in walnuts if desired.

Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 45-50 minutes. Cool on a wire rack.

If desired, garnish with whipped cream and a few banana slices.

Whipped cream and sliced bananas, optional

PEANUT BUTTER BROWNIES

1 package (17-1/2 ounces) peanut butter cookie mix

1/2 cup cocoa

2/3 cup chocolate syrup

1/4 cup butter, melted

1 egg

1/2 cup chopped walnuts

FROSTING:

2 cups plus 2 tablespoons powdered sugar

1/4 cup cocoa

1/2 cup chocolate syrup

1/4 cup butter, melted

1/2 teaspoon vanilla

In a large bowl, combine cookie mix and cocoa. Beat in chocolate syrup, butter and egg until combined. Stir in walnuts.

Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Meanwhile, in a large bowl, combine frosting ingredients until smooth. Spread over brownies. Cut into squares.

MANHUNTER PANCAKE

8 slices bacon

1/3 cup packed brown sugar

1 teaspoon oil, or as needed

1 1/2 cups flour

3 tablespoons sugar

1 1/2 teaspoons baking powder

10 fluid ounces dad's favorite beer, or more if needed

3 tablespoons butter, melted

1/2 teaspoon salt

1/2 teaspoon vanilla

Preheat oven to 350 . Line a baking sheet with aluminum foil. Place a wire rack on top of baking sheet; place bacon strips on wire rack.

Bake in the preheated oven for 10 minutes; remove from oven and sprinkle tops of bacon strips with half the brown sugar. Return to oven and bake 10 more minutes. Remove from oven and flip bacon to other side; sprinkle with remaining brown sugar and bake until bacon is crisp and brown sugar is golden brown, 10 to 15 more minutes. Remove bacon, let cool, and crumble into small pieces.

Lightly grease a skillet with vegetable oil and place over medium-high heat.

Whisk flour, sugar, and baking powder in a large bowl; in a separate bowl, whisk beer, melted butter, salt, and vanililla.. Lightly stir the liquid ingredients into the flour mixture to make a smooth batter. Stir candied bacon pieces into the batter.

Pour batter into the hot skillet 1/2 cup at a time and cook until edges are browned, about 2 minutes; flip pancake and cook until golden brown and the center is set, 3 to 5 more minutes.

CREAMY CORN BROCOLLI BAKE

3/4 cup coarsely crumbled saltine crackers, divided

3 tablespoons butter, melted

1 (10-ounce) package frozen chopped broccoli, thawed and drained

1 (14-1/2-ounce) can cream-style corn

1 egg, beaten

1/3 cup grated Parmesan cheese

1/2 teaspoon onion powder

1/2 teaspoon black pepper

Preheat oven to 350 degrees. Coat a 1-1/2 quart baking dish with cooking spray.

In a large bowl, combine cracker crumbs and melted butter; mix well. Reserve 1/3 cup of the cracker crumb mixture and set aside. Add the remaining ingredients to the bowl; mix well and spoon into prepared baking dish. Sprinkle top with the reserved cracker crumb mixture.

Bake 40 to 45 minutes, or until heated through and top is golden.

MAPLE GLAZED RIBS

3 LB. PORK SPARE RIBS

1 CUP OLD FASHIONED MAPLE SYRUP

3 TBP ORANGE JUICE CONCENTRATE

3 TBP KETCHUP

2 TBP SOY SAUCE

1 TBP DIJON MUSTARD

1 TBP WORSTERCHIRE

1 TSP CURRY POWDER

1 GARLIC CLOVE MINCED

2 GREEN ONIONS MINCED

1 TBP TOASTED SESAME SEEDS

PLACE RIBS MEAT SIDE UP ON A RACK

PLACE A SMALL WATER IN PAN

COVER PAN WITH FOIL

BAKE 350 FOR 1 1/4 HOURS

WHILE RIBS ARE COOKING COMBINE ALL THE INGREDIENTS EXCEPT SESAME SEED

BRING TO BOIL OVER MEDIUM HEAT

REDUCE HEAT AND SIMMER FOR 15 MINUTES STIRRING OCCASIONALLY

AFTER RIBS ARE COOKED

DRAIN THE LIQUID FROM PAN

COVER WITH SAUCE

BAKE UNCOVERED FOR 35 MINUTES AT 350

BASTING OCCASIONALLY

JUST BEFORE SERVING SPINKLE WITH SESAME SEEDS

TUESDAY JUNE 10


BECKER SPECIALTY

LAYER

4 -6 SLICES OF BACON CUT UP AND PLACE IN BOTTOM OF SKILLET

1 LARGE ONION CHOPPED

2-4 SLICED POTATOES (ENOUGH TO COVER BACON

1 11/2 CUPS KRAUT WELL DRAINED

ALLOW TO COOK OVER MEDIUM HEAT

WHEN ALMOST DONE

MIX UP 4 EGGS AND 1/4 CUP MILK

POUR OVER

ALLOW TO COOK AND WHEN ALMOST DONE

ADD 1 CUP SHREDDED CHEESE OF CHOICE

ALLOW TO MELT

COLD FUDGE CAKE

(1-1/2 sticks) butter, melted

1 1/2 cup flour

1 cup chopped walnuts, divided

2 (4-serving-size) packages instant chocolate pudding mix

3 cups milk

1 cup powered sugar

12 ounces cream cheese, softened

1 cup sugar

1 (16-ounce) container frozen whipped topping, thawed, divided

Preheat oven to 350

In a medium bowl, combine the melted butter, flour, and 3/4 cup nuts. Press mixture into a sprayed 9- x 13-inch baking dish.

Bake 10 to 12 minutes, or until a firm crust forms; let cool.

In a medium bowl, whisk together pudding mix and milk until thickened; set aside.

In another medium bowl, combine cream cheese, powdered sugar, and half the whipped topping; mix well.

Using a wet table knife, spread cream cheese mixture over top of cooled crust. Spoon chocolate pudding mixture over top of cream cheese mixture then top with remaining whipped topping. Sprinkle remaining walnuts on top.

Cover and chill overnight, or at least 6 hours. Refrigerate any leftovers.

 

NO BAKE CHOCOLATE CAKE

1 (8-ounce) package cream cheese, softened

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2 (8-ounce) containers frozen whipped topping, thawed, divided

1 cup confectioners' sugar

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14 whole chocolate graham crackers

1 (13-ounce) jar chocolate hazelnut spread (like Nutella)

Line a 9- x 5-inch loaf pan with plastic wrap, overlapping sides of pan.

In a large bowl, beat cream cheese, 1 container whipped topping, and confectioners' sugar until smooth; set aside.

Break graham crackers into sections and gently spread hazelnut topping on one side. Place a single layer in pan, breaking as necessary to fit pan. Spread whipped topping mixture evenly over hazelnut and repeat 5 more times with remaining graham crackers and ending with whipped topping mixture. Cover with overlapping plastic wrap and freeze at least 4 to 6 hours.

Invert cake onto platter and remove plastic wrap. Frost entire loaf with remaining container whipped topping. Refreeze 1 hour, or until ready to serve. Let sit out 10 to 15 minutes before slicing.

CHOCOLATE ECLAIR CAKE

1 (14.4-ounce) box honey graham crackers

2 (4-serving) packages French vanilla instant pudding mix

3 cups milk

1 (12-ounce) container frozen whipped topping, thawed

1 (16-ounce) container ready-to-spread chocolate frosting

Line bottom of an ungreased 9- x 13-inch baking dish with one-third of the graham crackers.

In a large bowl, whisk together pudding mix and milk; add whipped topping, stirring until mixture thickens.

Spread half of pudding mixture over graham crackers in baking dish. Repeat layers with one-third of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover to chill.

PINEAPPLE CREAM CAKE

1 (15-ounce) can crushed pineapple, undrained

1 (18.25-ounce) package yellow cake mix

2 large eggs

1 (11-ounce) can mandarin oranges, drained

1/2 cup mayonnaise

1 (12-ounce) container frozen whipped topping, thawed

1 (5.1-ounce) package vanilla instant pudding

Preheat oven to 350 . Drain pineapple, reserving juice; set pineapple aside.

Combine pineapple juice, cake mix, eggs, mandarin oranges, and mayonnaise in a large mixing bowl. Beat at medium speed with an electric beater until blended. Pour batter into a greased 9- x 13-inch baking dish. Bake 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in dish on a wire rack.

Combine drained pineapple, whipped topping, and pudding mix in a mixing bowl; beat at low speed until blended. Spread mixture evenly over cake. Cover and chill at least 1 hour before serving. Store in refrigerator.

ULTIMATE HUMMINGBIRD CAKE

1 (18.25-ounce) package yellow cake mix

1 (4-serving-size) package vanilla instant pudding mix

1/2 cup vegetable oil

3/4 cup water

4 eggs

1 ripe banana, mashed

1 teaspoon cinnamon

1 (8-ounce) package cream cheese, softened

1/2 cup powdered sugar

1 (16-ounce) container frozen whipped topping, thawed

1 (6-ounce) jar red maraschino cherries, well drained and chopped, with 1 tablespoon reserved for garnish

1 (8-ounce) can crushed pineapple, well drained

1 cup chopped pecans, with 2 tablespoons reserved for garnish

Preheat oven to 350 . Coat 2 (8-inch) round baking pans with cooking spray.

In a large bowl, combine cake and pudding mixes, oil, water, eggs, banana, and cinnamon. Beat with an electric mixer until thoroughly combined. Pour mixture into prepared pans.

Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Let cool 10 minutes, then remove to wire rack to cool completely. When cool, slice cakes horizontally in half, making 4 layers.

In a large bowl, beat cream cheese and sugar until smooth. Stir in whipped topping, cherries, pineapple, and pecans.

Place 1 cake layer on platter and evenly spread one-quarter of cream cheese mixture on top. Repeat with remaining cake layers and finish with cream cheese mixture. Sprinkle with reserved cherries and pecans

THE BEST CARROT CAKE

2 cups sugar

1 1/2 cup vegetable oil

4 eggs

2 teaspoons baking soda

2 cups flour

2 teaspoons cinnamon

1 teaspoon salt

1 cup flaked coconut

3 cups grated carrots (about 1 pound)

1 cup chopped walnuts

CREAM CHEESE FROSTING:

1 (8-ounce) package cream cheese, softened

2 sticks butter, softened

1 teaspoon vanilla

4 cups powdered sugar

Preheat oven to 350 . Coat two 8-inch round cake pans with cooking spray; lightly flour the pans.

In a large bowl, with an electric mixer, combine sugar, oil, eggs, baking soda, flour, cinnamon, salt, coconut, carrots, and walnuts, beating 30 seconds to 1 minute, or until a smooth, thick batter forms. DO NOT OVER-MIX! Pour batter evenly into prepared cake pans.

Bake 45 to 50 minutes, or until a toothpick inserted in center comes out clean and the tops are golden. Let cool completely.

In a large bowl, with an electric mixer, make frosting by combining cream cheese and butter; mix well. Add vanilla; mix well. Gradually add powdered sugar, continuing to mix until well combined.

Place one cake layer on a serving platter and frost top of cake. Place second layer on top of frosted layer. Frost top and sides of entire cake. Serve immediately, or cover and chill until ready to serve.

 

MONDAY JUNE 9


MONDAY JUNE 9

STRAWBERRY RHUBARB PIE BLANCHE

STRAWBERRY RHUARB PIE

GRAHAM CRACKER CRUST

2 CUP GRAHAM CRACKER CRUMBS

1/3 CUP POWDERED SUGAR

1/2 MELTED BUTTER

COMBINE AND PRESS INTO BOTTOM OF PIE PAN

PIE:

3 CUPS DICED RHUBARB

3/4 CUP SUGAR

COMBINE AND ALLOW TO SET FOR 1 HOUR

COOK FOR 15 MINUTES UNTIL

STIR IN 3 OZ STRAWBERRY JELLO WHILE HOT

ALLOW TO COOL TO THICK SYRUPY

1 BOX VANILLA INSTANT PUDDING

1 1/2 CUPS MILK

1/4 TSP VANILLA

COMBINE AND STIR TILL DISSOLVED

FOLD IN AN 8 OZ COOL WHIP

TAKE THE JELLO THAT IS PARTIALLY SET

PLACE LARGE TBP OF MIXTURE IN PIE CRUST

PLACE LARGE TBP OF VANILLA PUDDING MIXUTURE IN PIE CRUST

SWIRL WITH A KNIFE TO MIX. .

CHILL

STRAWBERRY AND RHUBARB PIE

1 (15 ounce) package refrigerated pie crusts

3 cups fresh rhubarb, pieces (can use frozen)

3 cups fresh strawberries, quartered (about 1 pound)

1 cup sugar

1/4 cup cornstarch

1 tablespoon lemon juice

1 tablespoon milk

1 teaspoon sugar

vanilla ice cream (optional)

Combine 1 cup sugar with cornstarch; set aside.

Heat oven to 375 degrees.

Fit one of the pie crusts into a 9-inch pie plate.

Set aside.

In large bowl, toss rhubarb, strawberries, sugar-cornstarch mixture and lemon juice.

Let stand 5 minutes.

Pour strawberry mixture into crust-lined pie dish, leveling slightly.

Using a knife or pizza cutter, cut remaining crust into 1-inch strips.

Interweave into a lattice pattern.

Crimp strip edges with bottom crust to seal.

Brush crust with milk, then sprinkle with sugar.

Bake at 375 degrees for 50 minutes, covering edge of pie with foil if browning too quickly.

Cool to room temperature.

Serve slightly warm with ice cream, if desired

 

STRAWBERRY KIWI PIE

2 CUPS SLICED KIWI

2 CUPS HALVED STRAWBERRIES

1 1/4 CUP SUGAR

1/4 CUP MINUTE TAPIOCA

1 PREPARED DOUBLE PIE CRUST

1 TBP BUTTER OR MARGARINE

COMBINE KIWI, STRAWBERRIES, SUGAR, AND TAPIOCA

TOSS UNTIL COATED

FILL YOUR PIE CRUST WITH FRUIT MIXTURE

DOT WITH BUTTER

TOP WITH OTHER PIE CRUST AND PINCH EDGES

CUT SLITS IN TOP

BAKE 350 FOR 45 MINUTES

UNTIL JUICE BUBBLES SLOWLY

COOL AND SERVE

STRAWBERRY RHUBARB WHITE CHOCOLATE CRISP

4 cups rhubarb, chopped

1 (1/3 ounce) package strawberry gelatin

1 1/2 cups brown sugar

1 1/2 cups flour

3/4 cup butter, melted

1/2 cup white chocolate chips

Preheat oven to 350 degrees.

Place chopped rhubarb in a 13 x 9 cake pan and sprinkle with gelatin.

Bake for 20 minutes.

Crumble mixture on top of cooked rhubarb and bake 40 minutes longer.

 

STRAWBERRY RHUBARB

4 cups rhubarb, chopped

1 (1/3 ounce) package sugar-free strawberry gelatin

1 1/2 cups brown sugar

1 1/2 cups flour

3/4 cup butter, melted

1/2 cup white chocolate chips

Preheat oven to 350 degrees.

Place chopped rhubarb in a 13 x 9 cake pan and sprinkle with gelatin.

Bake for 20 minutes.

While apples are baking, mix the rest of the ingredients.

Crumble mixture on top of cooked rhubarb and bake 40 minutes longer.

 

THURSDAY JUNE 5


AMISH GREEN BEANS

1 QUART OR 2 CANS UNDRAINED GREEN BEANS

4 OR 5 SLICES OF BACONS FRIED AND STILL LIMP

1 MEDIUM ONION DICED REAL SMALL

1/2 CUP SUGAR

1/3 CUP VINEGAR

COMBINE WITH BEANS IN A LARGE POT

COOK FOR 20 MINUTES

SALT AND PEPPER TO TASTE

GERMAN BREAD DUMPLING

41/2 cups flour (less 1 tbsp)

1 cup milk (plus) 1 Tbsp milk

1/4 oz yeast

1/8 tsp salt

2/3 cup butter

2 eggs

Heat milk a bit and dissolve yeast.

Make a well in the flour and pour the yeast into the well.

Let rest 1/2 hour.

Add remaining milk salt and eggs.

Beat vigorously til bubbles form.

Knead well.

Cover and put dough in a warm place Let rise for 1 hour.

Cut off 1/2 fist size pieces on floured surface let rise 15 more minutes.

In a deep skillet or dutch oven melt butter and add warm salted water to a depth of 3/4 inch.

Add dumplings arranged in one layer touching each other.

Put lid on pot, seal edges where lid rests with damp cloths to insure no steam escapes

Cook on med low heat about 20 minutes Dumplings should have a highly desirable brown crust on bottom. May be served with sauerkraut or canned fruit.

 

STEAMIN TATERS AND BEANS

1 (2-ounce) piece salt pork,

1 pound fresh green beans, trimmed and cut in half

1/2 teaspoon black pepper

12 small red potatoes (about 2 pounds), cut in half

2 teaspoons salt

In a large pot, combine salt pork, green beans, and pepper with enough water to cover. Place potatoes on top and sprinkle with salt. Cover loosely and bring to a boil over high heat.

Reduce heat to low and simmer 30 to 35 minutes, or until potatoes and beans are tender. Serve in bowls with broth.

 

WEDNESDAY JUNE 4


WEDNESDAY JUNE 4

STRAWBERRY PRESERVES ALICE

4 CUPS DICED STAWBERRIES

3 CUPS SUGAR OR SWEETENER OF CHOICE

3 0Z BOX STRAWBERRY JELLO

COMBINE SWEETENER AND STRAWBERRIES

ALLOW TO SET FOR AWHILE

PLACE IN A HEAVY BOTTOM KETTLE

BRING TO BOIL

WHEN BOILING ADD JELLO

BOIL TILL JELLO DISSOLVED STIRRING CONSTANTLY

REMOVE FROM BURNER