KAAN Party Line

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

campaignIcon

2 (8-ounce) containers frozen whipped topping, thawed, divided

1 cup confectioners' sugar

campaignIcon

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

AND PLACE IN HOT STERILE JARS.

ALLOW TO COOL AND REFRIGERATE

MAKES 2 PINTS

CAN USE OTHER FRUITS. USE SAME FLAVOR OF JELLO AS THE NATURAL USED.

 

DR. PEPPER BBQ SAUCE

1 can (12 ounces) Dr Pepper

1 cup crushed tomatoes

1/4 cup packed brown sugar

2 tablespoons spicy brown mustard

1 tablespoon orange juice

1 tablespoon Worcestershire sauce

1 garlic clove, minced

1/4 teaspoon salt

1/8 teaspoon pepper

In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened, stirring occasionally. Refrigerate leftovers.

ROOT BEER BBQ RIBS

1 cup root beer

1 cup ketchup

1/4 cup orange juice

3 tablespoons Worcestershire sauce

2 tablespoons molasses

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon ground ginger

1/2 teaspoon paprika

1/4 teaspoon crushed red pepper flakes

4-1/2 pounds pork baby back ribs

1 teaspoon salt

1/2 teaspoon pepper

In a small saucepan, combine the first 10 ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until sauce is reduced to 2 cups. Set aside.

Cut ribs into five serving-size pieces; sprinkle with salt and pepper. Place in a 5- or 6-qt. slow cooker. Pour sauce over ribs. Cover and cook on low for 6-8 hours or until meat is tender. Serve with sauce

COKE CAKE

1 Cup self-rising flour

3 Tablespoons cocoa powder

1 Teaspoon baking soda

¾ Cups soft brown sugar

¾ Cups butter

1 Cup Diet Coke

¾ Cups buttermilk

2 medium eggs

1 Teaspoon vanilla

½ Cups plain chocolate (70% cocoa), broken into pieces

3 Tablespoons Diet Coke

3 Tablespoons buttermilk

Preheat the oven to 350 degress. Grease an 8-inch round loose-bottomed, spring release cake pan and line the base with parchment paper.

Sift the flour, cocoa powder and baking soda into a bowl. Stir in the sugar.

Put the butter in a saucepan and melt over gentle heat. Add the Diet Coke to the butter and stir to mix, making sure mixture does not boil. Remove from the heat.

Beat together the buttermilk, eggs and vanilla .

Quickly whisk the cola mixture into the dry ingredients, then whisk in the buttermilk mixture. Mix gently but thoroughly.

Pour the mixture into the prepared tin. Bake for about 40 minutes or until a skewer inserted into the centre comes out clean.

Leave to cool in the tin for about 15 minutes, then turn out onto a cooling rack.

To make frosting, place the chocolate and Diet Coke in a saucepan. Cook over a gentle heat, stirring until the chocolate has dissolved. Remove from the heat and stir in the buttermilk. Place the cake on a plate and spoon over the chocolate mixture. Allow to set.

7 UP BISCUITS

2 cups biscuit baking mix

1 cup lemon-lime soda

1/2 cup sour cream

1/4 cup butter, melted

Preheat oven to 425

Grease a large baking sheet.

Whisk baking mix, lemon-lime soda, sour cream, and melted butter in a bowl until batter is smooth. Drop biscuits by large spoonful onto the prepared baking sheet. Bake in the preheated oven until biscuits are golden brown, 12 to 15 minutes. Let biscuits rest for about 5 minutes before serving.

DR PEPPER ROAST

3 pounds cheapest beef available

3 teaspoons salt

1 teaspoon black pepper

¼ cup flour

3 tablespoons shortening

2 cups beef stock or bouillon

2 cups Dr. Pepper

2 cups sliced carrots

1.5 cups onions, chunks

1 cup celery, sliced

1 cup frozen or fresh garden peas

Sprinkle meat with the salt and pepper and dust with the .25 cup flour. In a large stew kettle, brown meat in the 3 tablespoons shortening until very brown. Add beef stock or bouillon, Dr. Pepper, carrots, onions, and celery, and cook at a low temperature until meat is very tender. Add frozen peas and cook at least 10 minutes longer.

 

HOME MADE TOMATO JUICE OR VEGETABLE JUICE

6 pounds of vine-ripened, organic tomatoes (preferably heirlooms), coarsely chopped

2 cups chopped organic white or yellow onion

2½ cups chopped organic celery

1 cup chopped fresh parsley (stems are fine)

2 Tablespoons honey

2 teaspoons salt

1 teaspoon cumin powder

6 drops hot sauce, such as Tabasco or Sriracha (I love this stuff)

Splash or two of Worcestershire sauce

Freshly ground pepper to taste

TUESDAY JUNE 3


STRAWBERRY SPINACH SALAD

2 tablespoons sesame seeds

1 tablespoon poppy seeds

1/2 cup white sugar

1/2 cup olive oil

1/4 cup distilled white vinegar

1/4 teaspoon paprika

1/4 teaspoon Worcestershire sauce

1 tablespoon minced onion

10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces

1 quart strawberries - cleaned, hulled and sliced

1/4 cup almonds, blanched and slivered

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.

In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

TUESDAY JUNE 3

SHEPHERD BREAD IN A DUTCH OVEN

3 cups hot water

2 1/2 teaspoons salt

1/2 cup butter or 1/2 cup margarine or 1/2 cup shortening

1 (1/4 ounce) package active dry yeast (2 packages if using a 12-inch Dutch oven)

1/2 cup sugar

9 1/2 cups flour

Combine water, butter, sugar and salt.

Stir until butter melts; let cool to warm.

Stir in yeast, cover and set in a warm place until bubbly.

Add 5 cups of flour and beat with a wooden spoon to form a thick batter.

Stir in enough of the remaining flour (about 3 1/2 cups) to form a stiff dough.

Knead until smooth, about 10 minutes, add flour as needed.

Place dough in Dutch oven (well greased) and cover.

Set in a warm place to rise until doubled.

Punch down and knead on a floured board.

Return to Dutch oven and let rise until dough pushes up on the lid about 1/2 inch.

Bake covered with lid, in a 375 oven for 12 minutes.

Remove lid and bake for 30-35 minutes or until loaf is golden brown and sounds hollow when tapped.

 

ROACH BAIT

16 OZ BORIC ACID

1 CUP FLOUR

1/2 CUP GREASE

1/2 CUP SUGAR

1 ONION DICED REAL FINE

1 CUP MILK OR WATER

COMBINE AND MAKE INTO DOUGH

MAKE IN TO SMALL BALLS

SMALL ANTS

2 TBP POWDERED SUGAR

1 TBP BORIC ACID

MONDAY JUNE 2


2191 NE RIVERIDGE ROAD NORTH OF MOFFETTS

816-676-1860

$2.50 QUART

SPANISH RIVER ROAD

874092 HYW PLATTE CITY

816-582-3398

MARY'S CHOCOLATE PEANUT BUTTER COOKIES

1 CUP PEANUT BUTTER

1/2 CUP CHOCOLATE CHIPS

1 CUP FIRMLY PACKED BROWN SUGAR

1 EGG

1 TSP SODA

COMBINE AND MIX WELL

DROP ON COOKIE SHEETS BY ROUNDED TSP ABOUT 2 INCHES APART

DO NOT FLATTEN

BAKE 350 FOR 7-9 MINUTES UNTIL COOKIES ARE CRACKED ON TOP

STRAWBERRY BREAD

2 cups fresh strawberries

3 1/8 cups flour

2 cups sugar

1 tablespoon cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 1/4 cups vegetable oil

4 eggs, beaten

1 1/4 cups chopped pecans

Preheat oven to 350 Butter and flour two 9 x 5-inch loaf pans.

Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter.

Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.

Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.

STRAWBERRY JAM

2 pounds fresh strawberries, hulled

4 cups white sugar

1/4 cup lemon juice

In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees. Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

RICE KRISPIE TREATS

3 tablespoons butter

1 package (10 oz., about 40) JET-PUFFED Marshmallows

OR 7 OZ MARSHMALLOW CREME

OR

4 cups JET-PUFFED Miniature Marshmallows

6 cups Kellogg's® Rice Krispies® cereal

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. 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.

 

Note

-For best results, use fresh marshmallows.

-1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.

-Diet, reduced calorie or tub margarine is not recommended.

-Store no more than two days at room temperature in airtight container.

-To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

THURSDAY MAY 29


DUTCH OVEN MAC AND PEAS

1 BOX HYVEE MACARONI AND CHEESE PREPARED BY DIRECTIONS

1 CAN CONDENSED CREAM OF MUSHROOM SOUP

1/2 CUP MILK

1 CAN TUNA

ADD 1 CUP PEAS

COMBINE ALL IN DUTCH OVEN

AND WARM.

DUTCH OVEN CORN AND MAC BAKE

1 CAN CREAM STYLE CORN

1 LB HAMBURGER BROWNED

ADD DICED ONION

PREPARE 1 BOX OF MAC AND CHEESE

COMBINE ALL

PUT IN THE DUTCH OVEN

SPRINKLE SHREDDED CHEESE ON TOP AND MELT

ZUCCHINI CORN BAKE

1 medium zucchini, diced

1-3/4 cups frozen corn, thawed

1 small onion, chopped

1 tablespoon plus 1 teaspoon butter, divided

1 tablespoon flour

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup milk

3/4 cup shredded cheddar cheese

1/4 cup dry bread crumbs

2 garlic cloves, minced

1/4 teaspoon dried oregano

In a large nonstick skillet over medium heat, cook the zucchini, corn and onion in 1 tablespoon butter until crisp-tender. Stir in the flour, salt and pepper until blended.

Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese. Cook and stir for 1-2 minutes or until cheese is melted. Transfer to a 1-qt. baking dish coated with cooking spray.

In a small skillet, saute the bread crumbs, garlic and oregano in remaining butter for 2-3 minutes or until crumbs are lightly browned. Sprinkle over vegetable mixture.

Bake, uncovered, at 350° for 25-30 minutes or until bubbly

FROZEN CORN AND FROZEN ZUCCHINI

ZUCCHINI CORN CASSEROLE

3 (cup) diced zucchini

1/4 (teaspoon) salt

1 1/2 (cup) cottage cheese

3/4 (cup) dry bread crumbs

1/4 (cup) wheat germ

2 (teaspoon) minced fresh parsley

1 (teaspoon) chopped fresh basil

2 (cup) frozen corn

3 medium tomatoes, sliced

3 (ounce) monterey jack cheese, shredded

Place the zucchini in a colander and toss it with salt. Set it aside to drain for at least 15 minutes. Then press the zucchini against the sides of the colander to extract more water. Pat zucchini dry with a paper towel. Set aside.

Preheat oven to 350 degrees.

In medium sized bowl, combine cottage cheese, bread crumbs, wheat germ, parsley and basil. Set aside.

Line bottom of a greased 2 quart baking dish with zucchini. Using half of the cottage cheese mixture, spoon on top of zucchini and press on the mixture with a fork or spatula to spread it around. Add corn and the rest of the cottage cheese mixture. Cover with slices of tomatoes and shredded cheese.

Cover the casserole with foil, put in hot oven, and bake it for 15 minutes. Remove foil and bake casserole for another 15 minutes. Remove the casserole from the oven and let the casserole stand for about 10 minutes before serving. Serves 6.

SWEET AND SOUR MEATBALL

1 EGG

1 MEDIUM ONION FINELY CHOPPED

1 TBP CORN STARCH

1/2 TSP SALT

1/2 TSP PEPPER

ADD TO 1 LB OF HAMBURGER

COMBINE AND MIX WELL

MAKE INTO SMALL MEATBALLS

FRY IN SKILLET AND REMOVE FROM SKILLET

ADD TO SKILLET

1 20 OZ CAN OF PINEAPPLE CHUNKS UNDRAINED

2 MEDIUM GREEN PEPPERS JULIANED

1/2 CUP SUGAR

3 TBP CIDER VINEGAR

1 TBP VEG. OIL

1 TBP SOY SAUCE

COVER AND SIMMER FOR 5 MINUTES

RETURN MEATBALLS TO SKILLET]

ALLOW TO SIMMER

COMBINE:

3 TBP CORN STARCH AND 1/3 CUP WATER

MIX WELL

STIR INTO SKILLET AND ALLOW TO THICKEN

WEDNESDAY, MAY 28


DUTCH OVEN RECIPES

DUTCH OVEN LASAGNE

1 1/2 LB LEAN GROUND BEEF

23 OZ SPAGHETTI SAUCE

9 OZ MOZARELLA CHEESE

3 EGGS

2 1/4 CUP COTTAGE OR RICOTTA CHEESE

1/4 CUP PARMESAN CHEESE

13 LASAGNE NOODLES

1 1/2 TSP OREGANO

3/4 CUP HOT WATER

BROWN HAMBURGER AND DRAIN

COMBINE BEEF AND SAUCE

COMBINE BOTH CHEESES AND ADD EGGS AND OREGANO

BREAK UP FOUR LASAGNE NOODLES

ADD 1/3 OF MEAT MIXTURE

ADD 1/3 OF CHEESE

REPEAT LAYERS 2 MORE TIMES

POUR HOT WATER AROUND EDGES OF OVEN.

TOP WITH MOZARELLA

BAKE FOR 1 HOUR

TEXAS CAVIAR

DRESSING::

1/3 CUP RED WINE VINEGAR

3 TBP VEGETABLE OIL

1 TBP SUGAR

2 GARLIC CLOVES MINCED

SALT AND PEPPER

COMBINE AND WHISK TOGETHER

2 CANS BLACK EYED PEAS RINSED AND DRAINED

6 SCALLIONS OR GREEN ONIONS THINLY SLICED

1 RED BELL PEPPER CHOPPED

1 GREEN BELL PEPPER CHOPPED

2 JALAPENOS SEEDED AND CHOPPED (OPTIONAL)

1 RIB CELERY FINELY CHOPPED

1/4 CUP FRESH CILANTRO

1/4 CUP CHOPPED FRESH PARSLEY

COMBINE ALL THE INGREDIENTS

POUR ON THE DRESSING

TOSS WELL

ALLOW TO SET FOR AT LEAST 1 HOUR BEFORE SERVING

DUTCH OVEN CORNBREAD

1/4 C sugar

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp salt

1/4 tsp nutmeg

powdered milk for 4 cups

1/2 C cornmeal

2 Tbs oil

2 eggs

1/2 cup pancake syrup

Instructions:

In a zip-loc bag, combine sugar, cinnamon, ginger, salt, and nutmeg.

Warm 4 cups water in a pot. Pour in powdered milk and heat to steaming.

Pour in cornmeal and reduce heat to simmering.

Stir until thick, about 10 minutes or so.

Remove from heat.

Beat eggs and oil in a cup and stir into cornmeal.

Stir in sugar mixture, and syrup.

Pour into well-oiled dutch oven.

Cook for about 40 minutes at about 350 degrees - coals covering the lid and about half that many under the oven.

If a toothpick stuck in the center comes out clean, it's ready.

DUTCH OVEN FRUIT COBBLER

1 can apple pie filling

1 box yellow cake mix

1 can lemon-lime soda (Sprite, 7-Up, Mt. Dew, Squirt)

1 Tbsp. cinnamon

Spread the fruit filling across the bottom of the dutch oven.

Sprinkle the cake mix on top of the filling - do not stir it.

Pour a little more than 1/2 of the soda on top of the mix from a low height so it does not splatter all over.

With a fork, mix the soda into the cake mix, being careful not to mix it into the filling too much - a little is ok.

When the cake mix is stirred, sprinkle cinnamon on top.

Bake at 325 degrees for 45 minutes.

DUTCH OVEN BISCUITS

2 Cup sifted flour

2 tsp baking powder

4 Tbsp butter or shortening

1/2 tsp salt

3/4 cup milk

Instructions: Heat dutch oven to 400 degrees for Baking.

Combine flour, baking powder, and salt in bowl.

Cut in small pieces of shortening or butter.

Add milk gradually, stirring until soft dough is formed.

Turn out on slightly floured board and lightly knead for 30 seconds, enough to shape.

Roll 1/2 inch thick and cut with open end of tomato paste can.

Place in single layer in dutch oven.

Bake for 12-15 minutes.

Makes about 2 dozen small biscuits.

DUTCH OVEN MEATLOAF

2 lb. hamburger

1/2 cup chopped bell pepper

1-1/2 Cup quick oats

2 pkg. onion soup mix

1 Cup dry bread crumbs

2 eggs

1-1/2 tsp. salt

1/2 tsp. dry mustard

Instructions: Mix all ingredients, in a bowl or right in cool dutch oven.

Press into the dutch oven.

Bake covered at 300 degrees for 45 minutes to 1 hour.

DUTCH OVEN SHEPHERDS PIE

2 lb hamburger

1 green pepper

1 sweet onion

2 celery stalks

1 can diced tomatos

1 small bag frozen vegetables

3 cups prepared mashed potatos

8 oz. cheddar cheese

salt & pepper

Instructions: Shred the cheese.

Prepare the mashed potato flakes to make 3 cups.

Dice the green pepper, onion, and celery.

Brown hamburger in a dutch oven.

Add green pepper, onion, and celery.

Stir about 5 minutes, until vegetables are soft.

Stir tomatos and mixed vegetables into hamburger.

Spread mashed potatoes over top of hamburger/vegetable mix, cover it completely like a shell.

Put lid on dutch oven and bake at about 350 for 30 minutes.

Sprinkle cheese on potatos and bake another 10 minutes or until cheese is melted and golden.

DUTCH OVEN HEARTY POTATOES

8 slices bacon

3 medium potatoes

1 onion

1/2 bell pepper

1 cup shredded cheddar cheese

1 package frozen green peas

Instructions: Cook the bacon until crispy and let it cool. Crumble it into pieces.

Slice potatoes thin.

Chop onion and bell pepper.

Place all ingredients in D.O.

Cook for 35 minutes at 325 degrees.

1. In 1704 a man by the name of Abraham Darby traveled from England to Holland to inspect a Dutch casting process by which brass vessels where cast in dry sand molds. Upon returning to England Darby experimented with the process and eventually patented a casting process using a better type of molding sand as well as a process of baking the mold to improve casting smoothness. Darby eventually began casting pots and shipping them to the new colonies and throughout the world. Ragsdale suggests that the name "Dutch Oven" may have derived from the original Dutch process for casting metal pots.

2. Others have suggested that early Dutch traders or salesmen peddling cast iron pots may have given rise to the name "Dutch Oven".

3. Still others believe that the name came from Dutch settlers in the Pennsylvania area who used similar cast iron pots or kettles.

To this day the name "Dutch Oven" is applied to various cast pots or kettles. The most common application of the name is to a cast iron pot or kettle with a flat bottom having three legs to hold the oven above the coals, flat sides and a flat, flanged lid for holding coals. These ovens have a steel bail handle attached to "ears" on each side of the oven near the top for carrying.

Other ovens may also be called a "Dutch Oven" such as cast aluminum Dutch ovens and cast iron pots or kettles with rounded lids, flat bottoms and no legs.

Lodge Manufacturing Company which makes the majority of Dutch Ovens being sold today, distinguished the two types of ovens by calling the rounded top, flat bottom oven with no legs, a Dutch Oven. The oven with a flat lid with a lip around the edge and a flat bottom with three legs they call a "Camp Oven".

Ragsdale indicates that cast metal pots have been in use since the seventh century. The Dutch Oven of today has evolved over the years as various manufacturers made refinements and improvements over previous version of cast metal pots.

The shape of the "ears" has evolved as has the length and thickness of the legs. The lid also has seen many changes ranging from rounded to flat and from no lip to various shapes of lips or flanges.

No matter what you call it or what shape it is cast to, a well prepared meal from a Dutch Oven has a delicious flavor unmatched by most other cookware.

How to Clean a Dutch Oven

For Most Dutch Oven enthusiasts there are a few "DO NOTS" when is comes to cleaning a Dutch Oven.

Do NOT use dish soap or detergent (it can leave a soapy taste in the oven that may transfer to the food.)

Do NOT use a metal scrapper or scouring pad (it can remove the "hard-earned" seasoning.)

Do NOT put cold water on a hot Dutch Oven (it can cause the oven to crack.)

Do NOT "burn out" your Dutch Oven over the fire. (It can warp or crack the oven.)

For best results, Dutch Ovens should be cleaned immediately after they are used. If needed, you can put some hot water in the oven to let it soak while you finish your meal.

 

TUESDAY MAY 27


ROASTED POTATO SALAD

Potatoes:

2 teaspoons olive oil

1/4 teaspoon salt

4 pounds small red potatoes, quartered

Cooking spray

1/2 cup chopped green onions

1/4 cup chopped fresh parsley

4 bacon slices, cooked and crumbled

Vinaigrette:

2 1/2 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

2 teaspoons olive oil

1/2 teaspoon black pepper

1/4 teaspoon salt

Preheat oven to 450°.

To prepare potatoes, combine first 3 ingredients. Arrange evenly on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until tender. Let cool. Combine potatoes, onions, parsley, and bacon.

To prepare vinaigrette, combine vinegar and remaining ingredients in a jar. Cover tightly; shake vigorously. Add vinaigrette to potato mixture; toss well. Serve immediately.

Note: Store the vinaigrette separately and toss with the potato mixture right before serving. Don't have a jar for the dressing? Whisk the ingredients in a small bowl, then transfer to a sturdy zip-top plastic bag to take to the game.

NOT YOUR ORDINARY POTATO SALAD NEELYS

Salt

3 pounds small red skinned potatoes, quartered

1 cup packed basil leaves

1/4 cup packed mint leaves

4 garlic cloves, peeled

1/2 cup toasted, chopped pecans

1 lemon, juiced

Freshly ground black pepper

1/2 cup Parmesan

1 teaspoon red pepper flakes

1/2 cup olive oil

Directions

Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until just tender, about 12 minutes. Drain well and let cool slightly.

Pulse the basil, mint, garlic, pecans, lemon juice, Parmesan, salt and pepper, to taste, and red pepper flakes in a food processor. Drizzle in the olive oil while the machine is running.

Spoon the pesto into a large serving bowl, then add the potatoes and toss to coat. Serve cold or at room temperature.

ANTIPASTO SALAD

Red Wine Vinagarette

1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)

1/4 cup red wine vinegar

1 clove garlic

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3/4 cup extra-virgin olive oil

Antipasto Salad:

1 pound fusilli pasta

1/2 cup hard salami, cut into strips (about 3 ounces)

1/2 cup smoked turkey, cut into strips (about 3 ounces)

1/4 cup provolone cheese, cut into strips

1/4 cup grated Asiago cheese

2 tablespoons green olives, halved and pitted

2 tablespoons roasted red peppers, cut into strips

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve

LEMON PASTA SALAD

Salt

1 pound corkscrew pasta

1 pound asparagus

2 tablespoons Dijon mustard

1 garlic clove, minced

1/4 cup fresh lemon juice

1/4 cup extra-virgin olive oil

Freshly ground black pepper

1 pint cherry tomatoes, halved

1/4 cup freshly chopped dill leaves

1 cup frozen peas, defrosted

7 ounces crumbled feta cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside.

In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well.

Trim the ends of the asparagus and cut into bite-size pieces on the bias.

Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper, to taste.

Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas, feta, and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed.

BELL PEPPER COLE SLAW

3 tablespoons sugar

Kosher salt

1/2 cup apple cider vinegar

1 1/2 teaspoons celery seeds

1 1/2 teaspoons mustard seeds

Freshly ground pepper

6 bell peppers (red, orange and yellow), cut into thin strips

2 stalks celery, finely chopped

4 scallions, chopped

1/2 head green cabbage, thinly sliced and roughly chopped

3 tablespoons whole-grain dijon mustard

1/2 cup mayonnaise

Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.

Add the mustard and mayonnaise to the slaw and toss to coat. Refrigerate until ready to serve.

ALICE'S COLE SLAW

1 HEAD CABBAGE SHREDDED

4 CARROTS SHREDDED

2 STALKS CELERY DICED FINE

1/2 ONION DICED FINE

1/2 GREEN BELL PEPPER DICED FINE

1/2 RED BELL PEPPER DICED FINE

COMBINE IN A LARGE BOWL

DRESSING

3/4 CUP MAYO

3 TBP SUGAR OR SWEETENER

1/2 TSP SALT

2 OZ. CREAM CHEESE

1/4 CUP MILK

DASH PEPPER

COMBINE AND POUR OVER VEGETABLES

TOSS WELL AND CHILL AND SERVE

THURSDAY MAY 22


GOOSEBERRY OR RHUBARB CRUNCH

8X8 BAKING DISH

CRUMBLY TOPPING:

1 CUP SIFTED FLOUR

3/4 CUP UNCOOKED ROLLED OATS

1 CUP BROWN SUGAR FIRMLY PACKED

1/2 CUP MELTED BUTTER

1 TSP CINNAMON

COMBINE ALL THE INGREDIENTS AND MIX WELL AND SET ASIDE

FRUIT MIXTURE

4 CUPS DICED RHUBARB OR GOOSEBERRIES

1 CUP SUGAR (ADD ANOTHER 1/2 CUP SUGAR FOR THE GOOSEBERRIES)

2 TBP CORN STARCH

1 CUP WATER

1 TSP VANILLA

TAKE HALF OF THE CRUMB MIXTURE AND PRESS INTO BOTTOM OF SPRAYED 8X8 BAKING DISH

COVER WITH RHUBARB OR GOOSSEBERRIES

IN A SAUCEPAN COMBINE SUGAR, CORN STARCH, WATER, AND VANILLA

COOK AND STIR TILL THICK AND CLEAR

POUR OVER RHUBARB OR GOOSEBERRIES

TOP WITH REMAINING CRUMB MIXTURE

BAKE 350 FOR 1 HOUR.

RHUBARB DESSERT

4 CUPS RHUBARB DICED SMALL

3 OZ STRAWBERRY JELLO

1 CUP SUGAR

1 SINGLE SIZE WHITE OR YELLOW JIFFY CAKE MIX DRY

1/3 CUP OLEO MELTED

1 CUP HOT WATER

PLACE RHUBARB IN BOTTOM OF A GREASED AND FLOURED 8 INCH SQUARE BAKING PAN

SPRINKLE DRY JELLO OVER TOP

SPRINKLE SUGAR OVER TOP

SPRINKLE DRY CAKE MIX OVER TOP

POUR THE OLEO AND HOT WATER OVER TOP

 

CINNAMON SUGAR RHUBARB CAKE

1/2 cup shortening

1 cup packed brown sugar

1 cup sugar, divided

1 egg

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

2 cups diced fresh or frozen rhubarb

1 teaspoon ground cinnamon

In a large bowl, cream the shortening, brown sugar and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in rhubarb.

Pour into a greased 13-in. x 9-in. baking dish. Combine the cinnamon and remaining sugar; sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 12-16 servings.

RHUBARB BLUEBERRY CRUMBLE

2/3 cup sugar

2 tablespoons cornstarch

1/4 teaspoon salt

3 cups fresh blueberries

3 cups sliced fresh or frozen rhubarb, thawed

TOPPING:

3/4 cup biscuit/baking mix

1/3 cup sugar

1/8 teaspoon salt

1/3 cup cold unsalted butter, cubed

1/2 cup old-fashioned oats

1/2 cup chopped almonds

Preheat oven to 375°. In a large bowl, mix sugar, cornstarch and salt. Add blueberries and rhubarb; toss to coat. Transfer to a greased 8-in.-square baking dish.

For topping, in a small bowl, mix baking mix, sugar and salt. Cut in butter until crumbly; stir in oats and almonds. Sprinkle over filling. Bake 40-45 minutes or until filling is bubbly and topping is golden brown. Yield: 8 servings.

 

RHUBARB APPLESAUCE

1 pound rhubarb, trimmed and cut into 1/2-inch chunks

2 pounds tart apples, peeled and cut into 1/2-inch chunks

1/2 to 1 cup sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Place rhubarb, apples and sugar to taste in a large saucepan. Cover and simmer until fruit is tender, about 40 minutes.

Stir in cinnamon and nutmeg. Serve warm or cold. Yield: 4 cups.

RHUBARB JAM

4-1/2 to 5 pounds rhubarb (4-1/2 to 5 quarts), cut into 1-inch pieces

7 cups sugar

1 to 2 drops red food coloring, optional

2 pouches (3 ounces each) liquid fruit pectin

Grind the rhubarb in a food processor or grinder. Line a strainer with four layers of cheesecloth and place over a bowl. Place rhubarb in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 3-1/2 cups. Pour juice into a Dutch oven; add sugar and food coloring if desired.

Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; let stand a few minutes. Skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 8 half-pints.

EASY APPLE RHUBARB JAM

3 cups diced rhubarb

3 cups diced peeled apples

2 cups white sugar

1/2 cup water

1 tablespoon cinnamon

1 (2 ounce) package dry pectin

In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft. Stir in the pectin and boil for 5 minutes.

Ladle into sterile jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Process in a bath of simmering water for at least 10 minutes, or as recommended by your local extension if you are at a high altitude. Store unopened jars in a cool dark place. Refrigerate jam after opening.

RHUBARB SLUSH

6 cups fresh rhubarb, chopped

2 cups white sugar

1 (6 ounce) can frozen orange juice concentrate, thawed

1 (6 ounce) can frozen lemonade concentrate, thawed

3 cups water

1 (2 liter) bottle lemon-lime flavored carbonated beverage, chilled

Place rhubarb in a large saucepan with water to cover. Bring to a boil over medium-high heat, and cook until tender. Drain and mash or puree in a blender.

Stir together the rhubarb puree, sugar, orange juice concentrate, lemonade concentrate, nd water. Freeze. Place scoops of the frozen mixture into serving glasses, and fill the rest of the glass with lemon-lime soda.

WEDNESDAY MAY 21


COFFEE CUP SCRAMBLE

2 eggs

2 tablespoons milk

2 tablespoons shredded Cheddar cheese

Salt and pepper to taste

Learn How to Make Perfect Hard Boiled Eggs

Coat a 12-ounce microwave-safe coffee mug with cooking spray. Add eggs and milk; beat until blended.

Microwave 45 seconds at high power; stir. Microwave 30 to 45 seconds more, or until eggs are almost set (see Note).

Top with cheese, season with salt and pepper, and serve.

 

CHOCOLATE MUG BROWNIE

2 tablespoons butter, melted

2 tablespoons water

1/4 teaspoon vanilla

1 dash salt

2 tablespoons unsweetened cocoa powder

4 tablespoons sugar

4 tablespoons flour

In a microwaveable 12-ounce coffee mug, combine butter, water, vanilla, and salt; whisk well. Add cocoa powder, sugar, and flour, whisking well after each addition.

Microwave 60 to 75 seconds. Center should be slightly molten. Be careful not to overcook.

Notes

Serve this with a scoop of coffee ice cream for an extra special treat!

 

FUDGY CUP CAKE

CAKE MIX:

1 (18.25-ounce) package chocolate cake mix

1 (4-serving) package instant chocolate pudding mix

GLAZE MIX:

2 2/3 cups powdered sugar

1/4 cup powdered dry cocoa mix

In a large bowl, combine dry cake and pudding mixes; blend well with a whisk.

In a medium bowl, combine confectioners' sugar and cocoa mix.

Divide cake mix evenly into 8 small plastic bags, about 1/2 cup each; seal and label "Cake Mix." Do the same with glaze mix, packing about 1/3 cup mix in each bag; seal and label "Glaze Mix."

Make individual microwave Fudgy "Cup" Cakes (below), or pack the mixes to give as gifts (below).

Making a Fudgy "Cup" Cake: Spray the inside of a microwave-safe mug generously with cooking spray. Pour prepared bag of cake mix into mug. Add 1 egg, 1 tablespoon vegetable oil, and 1 tablespoon water. Mix until all ingredients are combined. Microwave at 100% power for 2 minutes. Meanwhile, place prepared bag of glaze mix in a small bowl and add 1-1/2 teaspoons milk; mix well then pour glaze over mug cake immediately after removing it from microwave. Serve cake warm in the mug.

APPLE PIE IN A CUP

1 TSP MELTED BUTTER

3 TBP GRAHAM CRACKERS CRUMBS

3-4 TBP APPLE PIE FILLING (1/2 CUP FULL)

MICROWAVE ON HIGH FOR 60 SECONDS

 

HOMEMADE BIRD BATH

STEP 1

Cut the rods to the needed length, depending on how deep you need to sink them in the ground for stability. If you have loose, sandy soil, you will need to sink them deeper than if the ground is hard clay. I found the right length to be about 3 ft.

STEP 2

Paint the rods. If you’re using metal conduit, be sure to wash them with a degreasing detergent to remove any oil and grime from manufacturing. Allow to dry completely.

STEP 3

Choose the location of your bird bath. A shady spot with nearby shrubs or trees for safe cover is ideal. For maximum enjoyment, make sure you’ll be able to see the bath from your favorite bird-watching window.

Pound the rods into the ground in triangle formation to provide a stable base. The size of your chosen basin will determine the distance between rods.

Simple Homemade Bird Bath 2

STEP 4

Place the basin on top of the rods. Fill the bowl with water and check to see if the base is level. If not, adjust the depth of the rods until the water is level. Place a stone or two in the water to provide an extra perch for birds and hold the bowl in place. Don’t forget to clean and fill your homemade bird bath regularly!

 

TUESDAY MAY 20


RHUBARB MUFFIN

1 egg

1-1/4 cups packed brown sugar

1 cup buttermilk

1/2 cup vegetable oil

2 teaspoons vanilla

2-1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1-1/2 cups diced fresh rhubarb

1/2 cup chopped walnuts (optional)

TOPPING:

1/3 cup sugar

1 teaspoon cinnamon

1 teaspoon butter, melted

In a bowl, beat egg. Add brown sugar, buttermilk, oil and vanilla; beat for 1 minute. Combine dry ingredients; stir into sugar mixture just until moistened. Fold in rhubarb and walnuts.

Fill greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until muffins test done. Yield: 1 dozen.

Peanut Butter Cookie in a Cup

1 Tablespoon of Butter

1 Tablespoon of Peanut Butter

1 Tablespoon Brown Sugar

1 Tablespoon White Sugar

2-3 drops of Pure Vanilla

Small pinch of Kosher Salt

1 egg yolk

3 level Tablespoons of Flour

Crushed Peanuts for topping

Melt peanut butter and butter together in microwave for about 30 seconds. Add sugars, salt and vanilla and stir to combine. Add egg yolk and stir again. Add flour and give a final stir. Sprinkle peanuts on top and heat in microwave for around 45 seconds. Microwaves vary, so start checking for doneness at 35 seconds. Serve warm!

ROOT BEER FLOAT PIE

1 carton (8 ounces) frozen whipped topping, thawed, divided

3/4 cup cold root beer

1/2 cup milk

1 package (1 ounce) instant vanilla pudding mix

1 graham cracker crust (9 inches)

Maraschino cherries, optional

Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half of the remaining whipped topping. Spread into graham cracker crust.

Spread remaining whipped topping over pie. Refrigerate for at least 8 hours or overnight.

Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.

ITALIAN CREAM MUG CAKE

CAKE MIX:

1 (18.25-ounce) package white cake mix

1 (4-serving) package instant vanilla pudding mix

1 cup flaked sweetened coconut

3/4 cup chopped pecans

GLAZE MIX:

3 cups powdered sugar

In a large bowl, combine dry cake and pudding mixes; blend well with a whisk. Stir in coconut and pecans.

 

Divide cake mix evenly into 8 small plastic bags, about 1/2 cup each; seal and label "Cake Mix." Do the same with confectioners’ sugar, packing about 1/3 cup mix in each bag; seal and label "Glaze Mix."

 

To make an individual microwave Italian Cream "Mug" Cake, spray the inside of a microwave-safe mug generously with cooking spray. Pour prepared bag of cake mix into mug. Add 1 egg, 1 tablespoon vegetable oil, and 1 tablespoon milk. Mix until all ingredients are combined. Microwave at 100% power for 2 minutes. Meanwhile, place prepared bag of glaze mix in a small bowl and add 1-1/2 teaspoons milk; mix well then pour glaze over mug cake immediately after removing it from microwave. Serve cake warm in the mug.

MONDAY MAY 19


SLOW COOKER PEANUT BUTTER CUP CAKE

1 cup flour

1 cup sugar (divided. this is important, don't just start dumping, read on!)

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup creamy peanut butter

1/2 cup milk

1 tablespoon canola oil

1 teaspoon vanilla

3 tablespoons unsweetened cocoa powder

1 cup boiling water

Use a 4-quart slow cooker coated well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt.

In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine.

Spread this mixture into the bottom of your slow cooker.

In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water (be careful!) Pour this evenly over the peanut butter batter in your cooker.

Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick (into the cake--underneath the cake is molten chocolate) comes out clean. Let the cake sit uncovered in an unplugged crockpot for about 20 minutes, then serve warm in dessert bowls.

SLOW COOKER BUTTERSCOTCH CAKE

1 c flour

3 oz pkg. cook-and-serve butterscotch pudding mix,not instant

1/4 c sugar

2 tsp baking powder

1/4 tsp salt

3/4 c milk

2 Tbsp canola oil

2 Tbsp vanilla

1/2 c butterscotch chips

TOPPING:

3 Tbsp butterscotch ice cream topping

1/2 c sugar

1 1/3 c boiling water

cool whip

1Coat the 5 quart slow cooker bowl with nonstick cooking spray.

Cake:

In medium-size bowl. whisk together the flour, dry pudding mix and salt. Make a well in the center and add milk, canola oil and vanilla. Gently stir until batter is smooth. Stir in butterscotch chips. Pour evenly into slow cooker bowl.

---

Topping:

In a small bowl, stir the butterscotch sauce and the sugar together; pour in 1 1/3 cups boiling water and stir until smooth. Pour over batter in slow cooker. Cover and cook on High for about 2 1/2 hours or until cake is puffed and top layer is set. Let stand, covered, 30 minutes before serving. Serve with thawed topping.

CROCK POT CHERRY COBBLER

1 (21 ounce) can cherry pie filling

1 cup flour

1/4 cup sugar, I use brown sugar but any sugar should be fine

1/4 cup butter, melted

1/2 cup milk

1 1/2 teaspoons baking powder

1/2 teaspoon almond extract

1/4 teaspoon salt

1 cup slivered almonds, toasted (optional)

1Lightly grease the inside of a 31/2-quart(31/2 litre) crock pot, or spray it with cooking spray.

2Place the pie filling into the crock pot.

3Beat the remaining ingredients until the consistency of the batter is smooth.

COOK ON HIGH FOR 3 HOURS

 

CROCK POT HOT FUDGE CAKE

1 cup flour

1/2 cup sugar

2 tablespoons cocoa

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

2 tablespoons vegetable oil

1 teaspoon vanilla

1/2 cup chopped nuts

3/4 cup packed brown sugar

1/4 cup baking cocoa

1 1/2 cups hot water

cooking spray

1Spray inside of 3 1/2 quart crock with cooking spray.

2Mix flour, sugar, 2 TBS cocoa, baking powder and salt in medium bowl.

3Stir in milk, oil and vanilla until smooth.

4Stir in nuts.

5Spread batter evenly in slow cooker.

6Mix brown sugar and 1/4 cup cocoa in small bowl.

7Stir in hot water until smooth.

8Pour evenly over batter in crock.

9Cover and cook on high 2- 2 1/2 hours or until toothpick inserted in center comes out clean.

10Turn off crock.

11Let cake stand uncovered 30- 40 minutes to cool slightly before serving.

12Spoon warm cake into dessert dishes.

 

THURSDAY MAY 15


CLASSIC CHOCOLATE CHIP COOKIES

2 1/4 CUPS FLOUR

1 TSP SODA

1 CUP BUTTER SOFTENED

1/4 CUP SUGAR

3/4 CUP BROWN SUGAR

1 TSP VANILLA

1 PKG VANILLA INSTANT PUDDING

2 EGGS

1 PKG 12 OZ SEMI SWEET CHOCOLATE CHIPS

1 CUP CHOPPED WALNUTS (OPTIONAL)

COMBINE FLOUR AND SODA AND SET ASIDE

COMBINE BUTTER, SUGARS, VANILLA, AND PUDDING IN LARGE MIXING BOWL

BEAT TILL SMOOTH AND CREAMY

BEAT IN EGGS

GRADUALLY ADD THE FLOUR MIXTURE

STIR IN CHOCOLATE CHIPS AND NUTS

BATTER WILL BE STIFF

DROP BY HEAPING TSP 2 INCHES APART ON UNGREASED COOKIE SHEET

BAKE 375 FOR 9 TO 91/2 MINUTES

ALICES CHOCOLATE CHIP COOKIE

1 CUP WHITE SUGAR

3/4 CUP BROWN SUGAR

1 CUP BUTTER FLAVORED CRISCO

2 EGGS

1 TSP VANILLA

1 TSP CHOCOLATE FLAVORING

1/2 TSP BUTTER FLAVORING

1/2 TSP BURNT SUGAR FLAVORING

2 1/4 CUPS FLOUR

1 TSP SODA

1/4 TSP SALT

6 0Z PKG CHOCOLATE CHIPS (1 CUP)

1/4 CUP BUTTERSCOTCH OR PEANUT BUTTER CHIPS

COMBINE BOTH SUGAR, CRISCO, EGGS, AND ALL THE FLAVORINGS AND MIX WELL

COMBINE THE DRY INGREDIENTS

KEEP BACK A LITTLE FLOUR

ADD TO THE WET MIXTURE

ADD BOTH CHIPS

ADD THE TSP FLOUR

CHILL OVERNIGHT OR AT LEAST 2-4 HOURS

ROLL INTO BALLS

PLACE ON UNGREASED COOKIE SHEET

FLATTEN AND BAKE 350 FOR 6 MINUTES

CHOCOLATE CHIP COOKIES NORMA

2 CUPS FLOUR

1 TSP SODA

1 TSP CREAM OF TARTAR

1/4 TSP SALT

1/2 CUP SOFT OLEO

1/2 CUP BUTTER FLAVORED CRISCO

1/2 CUP BROWN SUGAR

1/2 CUP WHITE SUGAR

1 EGG

1 TSP VANILLA

1/2 CUP NUTS

6 OZ PKG CHOCOLATE CHIPS

COMBINE DRY INGREDIENTS

CREAM OLEO, CRISCO, AND BOTH SUGAR TOGETHER

ADD EGG AND VANILLA AND MIX WELL

ADD FLOUR MIXTURE, CHIPS, AND NUTS

DROP ON GREASED COOKIE SHEET

BAKE 350 FOR 10-12 MINUTES

 

CHOCOLATE CHIP PEANUT BUTTER COOKIE

1 1/4 CUPS FLOUR

1/2 TSP SODA

1/2 TSP SALT

3/4 CUP OLEO SOFTENED

1/2 CUP WHITE SUGAR

1/2 CUP BROWN SUGAR

1/2 CUP PEANUT BUTTER

1 EGG

1 TSP VANILLA

2 CUPS OR 12 OZ CHOCOLATE CHIPS

1/2 CUP PEANUTS

COMBINE DRY INGREDIENTS

BEAT TOGETHER BUTTER, BOTH SUGAR, UNTIL CREAMY

BEAT IN EGG AN VANILLA

GRADUALLY ADD DRY INGREDIENTS

STIR IN CHIPS AND PEANUTS

DROP ON UNGREASED COOKIE SHEET

BAKE 375 FOR 7-10 MINUTES

MAKES 3 DOZEN

REYNOLDS CHOCOLATE CHIP COOKIE

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon cinnamon, optional

1 cup butter, softened

1 cup packed brown sugar

1/2 cup sugar

2 eggs

2 teaspoons vanilla

1 package (12 oz.) or 2 cups semi-sweet chocolate chips

1 cup coarsely chopped nuts

BAKE 10 to 12 minutes or until lightly browned. Cool.

Prep

PREHEAT oven to 350°F. Line cookie sheets with Reynolds Parchment Paper; set aside. On another sheet of Reynolds Parchment Paper, combine flour, baking soda, salt and cinnamon; set aside.

BEAT together butter, brown sugar and granulated sugar in a large mixing bowl, with an electric mixer, until light and fluffy. Beat in eggs and vanilla.

ADD flour mixture gradually to butter mixture; beat until well blended. Stir in chocolate chips and nuts. Drop by rounded tablespoons onto parchment-lined cookie sheets.

NESTLES CHOCOLATE CHIP COOKIE

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup chopped nuts

REHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:

PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

PAULA DEEN 3 CHOCOLATE CHIP COOKIE

1 cup (2 sticks) butter, softened

1/2 cup vegetable shortening

3/4 cup sugar

1 3/4 cups firmly packed brown sugar

3 large eggs

1 teaspoon vanilla

3 3/4 cups flour

2 teaspoons baking soda

1 teaspoon salt

1 (12-ounce) package semisweet chocolate morsels

1 cup milk chocolate morsels

3 (1-ounce) squares bittersweet chocolate, chopped

1 cup almond brickle chips

Preheat oven to 375 . Lightly grease baking sheets.

With an electric mixer, beat butter and shortening at medium speed until creamy; gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well.

In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate morsels and almond brickle chips. Drop cookies by 1/4 cupfuls about 3-inches apart onto prepared baking sheets. Bake for 11 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool.

FREEZING COOKIES

Chunky cookies like chocolate chip and oatmeal-raisin freeze best if you portion out the dough beforehand. Scoop out the dough just as if you were about to bake it, but then freeze it instead. Once frozen, the little balls of dough get sealed up inside a plastic freezer bag — when you need a cookie fix, just grab as many as you want to bake.

By slice-and-bake cookies, I am referring to any fairly smooth, fairly tender cookie, like shortbread or sandies. These get pressed into logs, wrapped in wax paper, and frozen solid. They can be crumbly right out of the freezer, so when you're ready to bake, let them warm for a few minutes before slicing. If you can plan ahead, letting the logs thaw in the fridge for a few hours is even better.

Last but not least, we have cut-out cookies like sugar cookies and many holiday cookies. The dough for these cookies can be frozen in disks like pie crust. When ready to bake, thaw until pliable and continue with the recipe. Freezing the dough for cut-out cookies is a little less of a time- and labor-saver than the other cookies, but it's handy to break up the work of a big cookie-baking project or if you start a batch of cookies and get interrupted in the middle.

 

WEDNESDAY MAY 14


STRAWBERRY RHUBARB PIE

STRAWBERRY RHUBARB COBBLER

SPRAY A 9X13 BAKING DISH

PUT 4 CUPS DICED RHUBARB IN BOTTOM

SPRINKLE 1 PKG OF RED JELLO OVER THE TOP

3/4 LB FRESH OR FROZEN STRAWBERRIES

WHITE OR YELLOW CAKE MIX (PREPARED BY DIRECTIONS) MINUS 1/4 CUP WATER

POUR PREPARED CAKE MIX OVER TOP

IF BOTH STRAWBERRIES AND RHUBARB ARE FROZEN DRAIN THE LIQUID OFF BEFORE BAKING

BAKE 350 FOR 40-50 MINUTES

SLOW COOKER STRAWBERRY RHUBARB COBBLER

2 1/2 cups diced rhubarb

1 1/2 cups sliced strawberries

3/4 cup sugar

1/2 cup water

2 teaspoons lemon juice

2 tablespoons cornstarch mixed with just enough cold water to make a smooth paste

1 c. + 1 tbsp. flour

3 tbsp. sugar

1 1/2 tsp. baking powder

1/4 tsp. salt

1/4 cup cold butter

1/2 cup milk or half & half

Combine fruit, sugar, water, and lemon juice in slow cooker/Crock Pot. Cover and cook on low 4 to 5 hours. Mix cornstarch with a little cold water and add to mixture. Turn to high. Blend dry ingredients. Cut butter in until mixture is grainy; mix milk in until just moistened. Drop small amounts over fruit mixture. Cover and cook for about 1 hour

TIP: POUR REAL HOT OVER THE RHUBARB AND REDUCES THE AMOUNT OF SUGAR NEEDED.

STRAWBERRY RHUBARB PIE NORMA

1 1/4 CUPS SUGAR

1/8 TSP SALT

1/3 CUP FLOUR

COMBINE AND MIX WELL AND SET ASIDE

2 CUP FRESH OR FROZEN STRAWBERRIES

2 CUPS RHUBARB IN 1 INCH PIECES

ARRANGE 1 CUP EACH OF THE STRAWBERRIES AND RHUBARB IN BOTTOM OF CRUST

SPRINKLE HALF OF SUGAR MIXTURE OVER TOP

AND REPEAT THE LAYERS

DOT WITH 2 TBP MELTED OLEO AND 1 TBP OF SUGAR

TOP WITH TOP CRUST

BRUSH WITH COLD WATER

SPRINKLE WITH SUGAR

CUT VENTS IN TOP

BAKE 425 FOR 40-50 MINUTES

STRAWBERRY RHUBARB PIE NORMA

BAKED PIE CRUST

1 3OZ BOX STRAWBERRY JELLO

1/3 CUP SUGAR

3 TBP FLOUR

1 1/2 LB DICED RHUBARB

2 CUPS STRAWBERRIES

TOPPING:

2/3 CUP SUGAR

1/3 CUP FLOUR

3 TBP OLEO

PINCH SALT

COMBINE JELLO, FLOUR, AND SUGAR

MIX WITH RHUBARB AND STRAWBERRIES AND PUT INTO UNBAKED PIE CRUST

COMBINE SUGAR, FLOUR, AND SALT AND CUT INTO OLEO TO MAKE CRUMBLY TOPPING

SPRINKLE OVER TOP

BAKE 375 FOR 45 MINUTES

STRAWBERRY RHUBARB PIE

1 CUP FLOUR

1 TSP BAKING POWDER

1/2 TSP SALT

2 TBP OLEO

1 BEATEN EGG

2 TBP MILK

COMBINE AND MIX WELL

PAT INTO THE BOTTOM OF PIE PAN

3 CUPS DICED RHUBARB

3 OZ PKG OF STRAWBERRY JELLO

SPRINKLE OVER RHUBARB

PLACE RHUBARB IN PAN

TOPPING:

1/2 CUP FLOUR

1 CUP SUGAR

1/2 TSP CINNAMON

1/4 CUP MELTED OLEO

COMBINE AND SPRINKLE OVER TOP

BAKE 350 UNTIL 45-50 MINUTES UNTIL TOPPING BROWNED

 

ITALIAN BEEF SANDWICH

1 teaspoon dried Italian seasoning

1 teaspoon crushed red pepper

1 (2 1/2-pound) rump roast, trimmed

1 (14-ounce) beef broth

1 garlic clove, minced

2 teaspoons olive oil

1 cup coarsely chopped green bell pepper (about 1 medium)

8 (2-ounce) Italian rolls

1. Combine first 5 ingredients in a large zip-top bag, and marinate in the refrigerator overnight.

2. Place beef and marinade in an electric slow cooker; cook on LOW 8 hours or until beef is tender. Place beef on a cutting board (reserve cooking liquid); let stand 10 minutes. Thinly slice beef; place in a shallow dish. Pour cooking liquid over beef.

3. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 5 minutes or until tender. Slice rolls lengthwise, cutting to, but not through, other side. Hollow out top and bottom halves of rolls, leaving a 3/4-inch-thick shell; reserve the torn bread for another use. Arrange about 3 ounces beef and 2 tablespoons bell peppers on each roll. Drizzle 1 tablespoon cooking liquid over beef and peppers

Serve with remaining 2 1/2 cups cooking liquid for dipping.

PULLED CHICKEN SANDWICH

1 large thinly sliced onion

1 teaspoon canola oil

1 3/4 pounds skinless, boneless chicken breast halves

1 cup ketchup

2 tablespoons cider vinegar

2 tablespoons molasses

1 tablespoon Dijon mustard

1 teaspoon onion powder

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon hot sauce

8 (1.2-ounce) whole-wheat hamburger buns, toasted

1. Place onion a 4-quart oval electric slow cooker. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken, and cook 3 to 4 minutes on each side or until golden brown. Place chicken in a single layer on top of onion. Repeat procedure with remaining chicken.

2. Combine ketchup and next 7 ingredients (through hot sauce); pour over chicken. Cover and cook on LOW for 4 hours until chicken is tender and sauce is thick.

3. Remove chicken from slow cooker. Shred chicken with 2 forks, and stir into sauce. Spoon 3/4 cup chicken mixture onto bottom of each bun; cover with bun tops.

CROCK POT GERMAN POTATO SALAD

3 cups diced peeled potatoes

4 slices bacon

1 small onion, diced

1/4 cup white vinegar

2 tablespoons water

3 tablespoons white sugar

1 teaspoon salt

1/8 teaspoon ground black pepper

1 tablespoon chopped fresh parsley

Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.

Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

CROCK POT MAC AND CHEESE

8 ounces elbow macaroni

4 cups shredded sharp Cheddar cheese

1 (12 fluid ounce) can evaporated milk

1 1/2 cups milk

2 eggs

1 teaspoon salt

1/2 teaspoon ground black pepper

In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.

In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.

Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.

MONDAY MAY 12


SWANKY SWIG GLASSES 641-782-2566

 

SLOW COOKER BRISKET

For the barbecue sauce:

1 1/2 cups ketchup

1/2 cup packed brown sugar

1/2 cup water

1/4 cup finely chopped yellow onion

3 tablespoons cider vinegar

3 tablespoons Worcestershire sauce

1 teaspoon garlic powder

3/4 teaspoon freshly ground black pepper

For the brisket:

1/4 cup paprika

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon packed brown sugar

1 tablespoon kosher salt, plus more as needed

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon freshly ground black pepper, plus more as needed

1 (5-pound) beef brisket

INSTRUCTIONS

Place all of the barbecue sauce ingredients in a 3-quart or larger slow cooker and stir to combine.

Place all of the measured brisket ingredients except the brisket in a medium bowl and stir to combine.

Place the brisket on a cutting board and cut it in half widthwise. Evenly coat it with the spice rub and place the 2 brisket pieces in the slow cooker. Cover and cook on low until fork-tender, about 10 hours.

Transfer the brisket to a clean cutting board. Pour the barbecue sauce from the slow cooker into a medium heatproof bowl and set it aside.

Remove the excess fat from the brisket and discard it. Slice the meat against the grain into 1/4-inch-thick pieces and return it to the slow cooker. (Alternatively, you can shred the meat with 2 forks.)

Use a spoon to skim and discard the fat from the surface of the barbecue sauce. Return the sauce to the slow cooker and stir gently to combine it with the meat. Taste and season with salt and pepper as needed.

SLOW COOKER RANCH STYLE BAKED BEANS

1 pound dried pinto beans

3 cups low-sodium beef broth

1 medium white onion, small dice

1 cup tomato sauce

1 jalapeño, stemmed and finely chopped

3 medium garlic cloves, finely chopped

1 tablespoon kosher salt, plus more as needed

1 teaspoon chili powder

1 teaspoon cider vinegar

1 teaspoon ground cumin

1 teaspoon packed dark brown sugar

1 teaspoon paprika

1/2 teaspoon freshly ground black pepper, plus more as needed

1/2 teaspoon dried oregano

1 smoked ham hock

INSTRUCTIONS

Place the beans in a large bowl and pick through them, discarding any broken beans or stones. Cover the beans with at least 3 inches of cold water and allow them to soak uncovered at room temperature for at least 8 hours. Drain in a colander and place in a 3-quart or larger slow cooker.

Add the remaining measured ingredients except the ham hock and stir until combined. Nestle the ham hock in the center of the mixture at the bottom of the slow cooker. Cover and cook until the beans are tender and the liquid has thickened slightly, about 6 hours on high or 7 to 8 hours on low. Taste and season with salt and pepper as needed.

If desired, remove the ham hock to a cutting board. When it’s cool enough to handle, remove the meat from the bone (discard the skin and bone), shred it into bite-sized pieces, and stir it back into the beans.

SLOW COOKER COLLARD GREENS

2 pounds smoked ham hocks or smoked turkey drumsticks

5 pounds collard greens (about 6 bunches)

2 tablespoons olive oil

2 medium yellow onions, medium dice

4 medium garlic cloves, finely chopped

2 cups low-sodium chicken broth or stock

1 tablespoon plus 1 teaspoon cider vinegar

1 tablespoon granulated sugar

2 teaspoons kosher salt, plus more as needed

1/4 teaspoon freshly ground black pepper, plus more as needed

1/4 teaspoon cayenne pepper

INSTRUCTIONS

Place the ham hocks or turkey drumsticks in a 3-quart or larger slow cooker; set aside.

Using your hands, remove the collard leaves from the tough stems and discard the stems. Tear the leaves into bite-sized pieces, then wash and dry them; set aside.

Heat the oil in a large, wide-bottomed pot over medium heat until shimmering. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until the onion has softened, about 5 minutes.

Increase the heat to high, add the broth or stock, stir to combine, and bring to a boil. Stir in the greens a handful at a time, adding more as they wilt, until they’re all in the pot.

Turn off the heat and add 1 tablespoon of the vinegar, the sugar, measured salt, measured pepper, and cayenne and stir to combine. Transfer to the slow cooker.

Cover and cook until the greens are very tender, about 4 to 5 hours on high or 5 to 6 hours on low.

Remove the ham hocks or turkey drumsticks to a cutting board. When they’re cool enough to handle, remove the meat from the bones (discard the skin and bones), shred it into bite-sized pieces, and stir it back into the greens. Add the remaining teaspoon of vinegar and stir to combine. Taste and season with salt and pepper as needed.

SLOW COOKER RICE PUDDING

Unsalted butter

7 cups whole milk, plus more as needed

2 cups long-grain white rice

3/4 cup sugar

1/4 teaspoon salt

1 cup raisins (optional)

2 tablespoons packed brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon vanilla

Coat the insert of a 3-quart or larger slow cooker with a thin layer of butter. Add 6 cups of the milk, the rice, sugar, and salt and stir to combine.

Cover and cook on high until the rice is cooked through and the pudding is creamy, about 3 1/2 to 4 hours on low for 7-8 hours.

Stir in the remaining cup of milk, raisins (if using), brown sugar, cinnamon, and vanilla. Add additional milk as needed to reach the desired consistency. Serve immediately.

THURSDAY MAY 8


HONEY MUSTARD CHICKEN SALAD

2 boneless skinless chicken breasts, pounded to ½ inch thickness

½ teaspoon each salt, pepper, and garlic powder

2 roma tomatoes, diced

6 cups chopped romaine lettuce

½ red onion, diced

½ cup crumbled feta cheese

1 cup crunchy wonton strips (found next to the salad dressings with the croutons)

1 cup honey mustard dressing (click HERE for my favorite homemade version!)

INSTRUCTIONS

Preheat oven to 375. Grease a shallow baking dish with cooking spray. Season chicken breasts with salt, pepper, and garlic powder. Place chicken breasts in a single layer in prepared baking dish. Cover with foil. Cook 15-20 minutes until chicken is cooked through and juices run clear. Dice chicken.

In a large bowl toss together lettuce, onion, feta, chicken, and tomatoes. Top with wonton strips and serve with honey mustard dressing. Enjoy!

I AM STUFFED FRENCH TOAST

2 medium ripe bananas, sliced

2 tablespoons brown sugar

1 teaspoon banana vanilla

1 package (8 ounces) cream cheese

8 slices bread (1/2 inch thick)

2 Eggs

2/3 cup evaporated milk

1-1/4 teaspoons cinnamon

1-1/4 teaspoons vanilla

1 tablespoon butter

1 cup sliced fresh strawberries

1/2 cup fresh blueberries

1 tablespoon sugar

powdered sugar

In a large skillet coated with cooking spray, saute bananas with brown sugar. Stir in banana extract. In a small bowl, beat cream cheese until smooth. Add banana mixture; beat well. Spread on four slices of bread; top with remaining bread.

In a shallow bowl, whisk the eggs, milk, cinnamon and vanilla. Dip both sides of sandwiches in egg mixture.

In a large skillet, toast sandwiches in butter for 2-3 minutes on each side or until golden brown.

Meanwhile, in a small saucepan, combine the strawberries, blueberries and sugar; heat through. Serve with French toast; sprinkle with powdered sugar.

SWEET AND SALTY RASPBERRY BARS

1 1/2 cups finely crushed pretzels

1/4 cup plus 1-1/2 tablespoons Splenda Sugar Blend, divided

1/2 cup light tub margarine, trans-fat-free, melted

1 package (4-serving-size) sugar-free raspberry-flavored gelatin

1 cup boiling water

1 (12-ounce) package frozen raspberries (see Note)

1 (8-ounce) package fat-free cream cheese, softened

1 (8-ounce) container frozen fat-free whipped topping, thawed

What To Do:

Preheat oven to 400 degrees F. Coat an 8-inch square baking dish with cooking spray.

In a medium bowl, combine crushed pretzels, 1-1/2 tablespoons Splenda, and margarine. Press mixture into bottom of prepared baking dish.

Bake 8 minutes; let cool.

In a large bowl, dissolve gelatin in boiling water. Add raspberries and chill until slightly thickened. In another large bowl, using an electric mixer on medium speed, combine cream cheese and remaining Splenda until smooth and creamy. Fold in whipped topping and spread evenly over pretzel crust.

With an electric mixer on low speed, beat gelatin and raspberries until berries are broken up. Spread over cream cheese layer.

Cover and chill at least 4 hours, or until firm.

BLUEBERRIES AND CREAM CAKE

8 vanilla cream-filled snack cakes

1 (8-ounce) package cream cheese, softened

2 cups sifted powdered sugar

2 (8-ounce) containers frozen whipped topping, thawed

1 (21-ounce) can blueberry pie filling

What To Do:

Slice cakes in half lengthwise; place in a single layer in a 9- x 13-inch baking dish.

Beat cream cheese and sugar at medium speed with an electric beater until smooth, about 1 minute. Fold in 1 container of whipped topping; spread mixture over cakes. Spoon pie filling over cream cheese mixture. Spread with remaining container of whipped topping. Cover and chill at least 2 hours before serving.

Notes

Substitute cherry pie filling for blueberry for a different flavored dessert. And a sprinkling of chopped nuts on top gives this version a nice rich crunch.

MAMMAS MINI CINNIS

2 (8-ounce) cans refrigerated crescent rolls

6 tablespoons butter, softened

1/3 cup packed brown sugar

1 tablespoon granulated sugar

1 teaspoon ground cinnamon

1/4 cup chopped pecans

1 1/3 cups sifted powdered sugar

2 tablespoons milk

1/4 teaspoon vanilla extract

Make Dairy-Free Cinnamon Roll Waffles

What To Do:

Preheat the oven to 375 degrees. Unroll crescent rolls, and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal.

Stir together butter and next 3 ingredients; spread evenly over 1 side of each rectangle. Sprinkle with pecans. Roll up jellyroll fashion, starting at long end (see note). Gently cut each log into a 6 (1-inch-thick) slices, using a serrated knife. Place rolls, 1/4-inch apart, into 2 (8-inch) greased cake pans, placing 3 in the center.

Bake 15 to 17 minutes or until golden. Remove from pans. Cool 5 to 10 minutes.

Stir together powdered sugar, milk, and vanilla; drizzle over warm rolls.

Notes

To make slicing easier, place unbaked rolls on a baking sheet, and freeze 10 minutes. You can easily double this recipe for a crowd.

MOTHERS DAY CAKE

1/4 cup butter, softened

3/4 cup sugar

2 egg whites

1 teaspoon vanilla

1 cup plus 2 tablespoons cake flour (ONE CUP FLOUR MINUS 2 TBP FLOUR AND REPLACE WITH 2 TBP CORN STARCH)

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

FROSTING/FILLING:

1/2 cup vanilla or white chips

1 envelope whipped topping mix (Dream Whip)

1/3 cup milk

3 tablespoons seedless strawberry jam

1/2 cup sliced fresh strawberries

1/4 cup drained crushed pineapple

In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with the milk. Pour into two greased 6-in. round baking pans.

Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a microwave, melt vanilla chips; stir until smooth. Set aside to cool slightly. In a small bowl, combine topping mix and milk. Beat on high speed for 2 minutes or until thickened. Beat in jam and melted chips until blended. Cover and refrigerate for 15 minutes or until frosting achieves a spreading consistency.

For filling, in a small bowl, combine 1/2 cup frosting with strawberries and pineapple. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Store in the refrigerator. Yield: 6 servings.

WEDNESDAY MAY 7


GERMAN APPLE CAKE NORMA

2 LARGE EGGS

1 CUP OIL

COMBINE AND BEAT TILL FROTHY

ADD:

2 CUPS SUGAR

2 CUPS FLOUR

2 TSP CINNAMON

1 TSP VANILLA

1 TSP SODA

1/2 TSP SALT

MIX WELL

COMBINE AND ADD TO THE EGG AND OIL

FOLD IN:

4 CUPS DICED APPLES PEELED AND CORED

POUR INTO A SPRAYED 9X13 BAKING PAN

ICING:

1 CUP BROWN SUGAR

1 TSP CINNAMON

6 TBP MELTED OLEO

1/2 CUP CHOPPED PECANS OR WALNUTS

SPRINKLE ON TOP

BAKE 50 MINUTES AT 350

FRESH APPLE CAKE

1 1/2 cups vegetable oil

2 cups white sugar

3 eggs, beaten

2 teaspoons vanilla extract

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 1/2 cups apples - peeled, cored and diced

1 cup chopped walnuts

1 cup raisins (optional)

1 (16 ounce) container cream cheese frosting

1/4 cup finely chopped walnuts

Grease one 10 inch tube pan.

Beat together the oil, eggs, vanilla and sugar.

Sift together the flour, baking soda, salt, cinnamon and nutmeg. Add to egg mixture; stir in apples, nuts and raisins.

Pour into prepared pan and bake at 325 degrees F (165 degrees C) for 1 1/2 hrs or until a cake tester inserted in the center comes out clean. Cool and frost with cream cheese icing. Sprinkle top with 1/4 cup fine chopped nuts.

CHICKEN SALAD CASSEROLE MARY OF CRESTON

SPRAY A 9X13 BAKING DISH

3 CUPS COOKED CHOPPED CHICKEN

8 OZ CAN WATER CHESTNUTS DRAINED AND CHOPPED

3/4 CUP MAYONAISE

1/2 TSP SALT

1 CUP COOKED RICE

1 CUP CHOPPED CELERY

1 CAN CREAM OF MUSHROOM SOUP

1 TBP LEMON JUICE

1 TSP GRATED OR CHOPPED ONION

COMBINE ALL THE INGREDIENTS

POUR IN BAKING DISH

TOPPING:

1 CUP FINELY CHOPPED PECANS

1 CUP CRUSHED CORN FLAKES

3 TBP MELTED BUTTER

MIX WELL

WORKS BEST TO ALLOW TO MARINATE OVERNIGHT

COMBINE AND SPRINKLE OVER TOP JUST BEFORE BAKING

BAKE 350 FOR 30-35 MINUTES

 

CHICKEN RICE CASSEROLE

BOX OF UNCLE BENS RICE WITH SPICE PACKET

FRENCH ONION SOUP DRY

2 CANS WATER

CHICKEN BREASTS

1 CAN UNDILUTED MUSHROOM SOUP

BAKE 40 MINUTES AT 350

IF RICE GETS DRY ADD A SMALL AMOUNT OF WATER

COMBINE BOX OF UNCLE BENS WITH SPICE PACKET

WITH FRENCH ONION SOUP AND 2 CANS WATER

PLACE IN BOTTOM OF BAKING DISH

PLACE CHICKEN BREASTS ON TOP

POUR 1 CAN UNDILLUTD MUSHROOM SOUP ON TOP

BAKE 350 FOR 40 MINUTES

 

TUESDAY MAY 6


CREAMY STRAWBERRY CREPES

3 eggs

1/2 cup milk

1/2 cup water

3 tablespoons butter, melted

3/4 cup flour

1/2 teaspoon salt

1 (8 ounce) package cream cheese, softened

1 1/4 cups sifted sugar

1 tablespoon lemon juice

1 teaspoon lemon zest

1/2 teaspoon vanilla

1 cup heavy cream, whipped

4 cups sliced strawberries

Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.

Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.

Blend the cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.

To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

SOUR CREAM RHUBARB COFFEECAKE

2 cups sifted flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 cup butter

1/2 cup brown sugar

1 cup sour cream

1 egg

1 teaspoon vanilla

2 cups chopped rhubarb

1/2 cup sugar

1/2 teaspoon cinnamon

Preheat oven to 350 Grease a 9x13-inch baking dish.

Whisk flour, baking soda, and baking powder in a bowl. Beat butter and brown sugar with an electric mixer in a separate large bowl until smooth, and stir in sour cream, egg, and , mixing well. Stir flour mixture into sour cream mixture just until incorporated; pour batter into prepared baking dish. Spread rhubarb over batter. Mix sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the rhubarb.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.

MONDAY MAY 5


Gardening by the Moon Calendar from the Farmers' Almanac

The Farmers Almanac Gardening by the Moon Calendar is determined by our age-old formula and applies generally to regions where the climate is favorable.

Because the gardening calendar is based on the phase and position of the Moon, it is consistent across all growing zones. Recommended dates are still "weather permitting," and you should talk with your local greenhouse or agricultural extension office for the optimal window of time within which to use these dates.

Farmers' Almanac's Gardening by the Moon Calendar is available here for 2 months and if you sign up for a FREE account with us, we'll give you 4 months!

May 2014

3rd-5th These are most favorable days for planting corn, cotton, okra, beans, peppers, eggplant, and other aboveground crops. Plant seedbeds and flower gardens.

6th-10th A barren period.

11th-12th Excellent time for planting corn, beans, peppers, and other aboveground crops. Favorable for sowing hay, fodder crops, and grains. Plant flowers.

13th-14th Favorable planting days: First day excellent for planting aboveground crops. Last day good for carrots, beets, onions, turnips, and other root crops, and also good for transplanting. All days good for starting seedbeds and planting leafy vegetables.

15th-16th Do no planting.

17th-18th Plant late beets, potatoes, onions, carrots, and other root crops.

19th-21st Barren days. Do no planting. First day is good for cultivating, spraying, and general farm work. Second day good for killing plant pests.

22nd-23rd Favorable time for planting late root crops. Also good for vine crops that can be planted now. Set strawberry plants. These are good days for transplanting.

24th-25th These are poor planting days and fine for killing plant pests, cultivating or spraying.

26th-27th Root crops that can be planted now will tend to yield well. These are good days for transplanting.

28th-30th Any seed planted now will tend to rot.

31st This is a most favorable day for planting corn, cotton, okra, beans, peppers, eggplant, and other aboveground crops. Also a good day to plant your seedbeds and flower gardens.

 

Mix together sugar and water using 1 part sugar to 4 parts water. Here's a simple chart to make the math easier:

1 cup sugar to 4 cups water

BEEF CHIMICHANGAS

1 pound ground beef

1 can (16 ounces) refried beans

1/2 cup finely chopped onion

3 cans (8 ounces each) tomato sauce, divided

2 teaspoons chili powder

1 teaspoon minced garlic

1/2 teaspoon ground cumin

12 flour tortillas (10 inches), warmed

1 can (4 ounces) chopped green chilies

1 can (4 ounces) chopped jalapeno peppers

Oil for deep-fat frying

1-1/2 cups (6 ounces) shredded cheddar cheese

sour cream

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.

Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through.

In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce.

GARDEN SALSA

6 medium tomatoes, finely chopped

3/4 cup finely chopped green pepper

1/2 cup finely chopped onion

1/2 cup thinly sliced green onions

6 garlic cloves, minced

2 teaspoons cider vinegar

2 teaspoons lemon juice

2 teaspoons olive oil

1 to 2 teaspoons minced jalapeno pepper

1 teaspoons ground cumin

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

Tortilla chips

In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips. Yield: 5 cups.

CHICKEN FAJITAS

4 tablespoons canola oil, divided

2 tablespoons lemon juice

1-1/2 teaspoons seasoned salt

1-1/2 teaspoons dried oregano

1-1/2 teaspoons ground cumin

1 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon crushed red pepper flakes, optional

1-1/2 pounds boneless skinless chicken breast, cut into thin strips

1/2 medium sweet red pepper, julienned

1/2 medium green pepper, julienned

4 green onions, thinly sliced

1/2 cup chopped onion

6 flour tortillas (8 inches), warmed

Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.

In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.

Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.

Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.

BEEF BURRITOS

1 pound ground beef

1/4 cup chopped onion

1 can (15 ounces) chili with beans

1-1/4 cups chunky salsa

1/4 cup canned chopped green chilies

8 flour tortillas (8 inches), warmed

8 slices process American cheese

Taco sauce and shredded lettuce, optional

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the chili, salsa and green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Spoon about 1/2 cupful beef mixture off center on each tortilla. Top each with a slice of cheese; roll up. Serve with taco sauce and lettuce if desired. Yield: 8 burritos.

GUACAMOLE

1 medium ripe avocado, halved, seeded and peeled

4-1/2 teaspoons lemon juice

1 small tomato, seeded and finely chopped

1/4 cup finely chopped onion

1 tablespoon finely chopped green chilies

1 garlic clove, minced

1/4 teaspoon salt, optional

Tortilla chips

In a large bowl, mash avocado with lemon juice. Stir in the tomato, onion, chilies, garlic and salt if desired. Cover; chill. Serve with tortilla chips. Yield: about 1-1/2 cups.

 

THURSDAY MAY 1


NATIONAL BBQ MONTH

A meal or gathering at which meat, fish, or other food is cooked out of doors on a rack over an open fire or on a portable grill.

Barbecue Month encourages you to take advantage of the sunny weather and to go outside and get cooking on the open grill.

VEGGIES FOR GRILLING

Zucchini and squash. Prep: Cut into 3/4-inch rounds; thread onto skewers. Grill time: 7 to 10 minutes on each side or until tender.

Okra. Prep: Remove stems, and thread onto double skewers. Grill time: 6 to 8 minutes on each side or until tender.

Eggplant. Prep: Cut eggplant into 3/4-inch rounds. Cut Italian eggplant crosswise into quarters; cut into 3/4-inch slices. Thread onto skewers. Grill time: 5 to 6 minutes on each side or until tender.

Bell peppers. Prep: Cut into 1-inch-thick strips; thread skewers. Grill time: 4 to 5 minutes on each side or until tender.

Mushrooms. Prep: Trim stems, and thread onto skewers. Grill time: 3 to 5 minutes on each side or until tender.

Onions. Prep: Cut into wedges, and thread onto skewers. Grill time: 3 or 4 minutes on each side or until lightly charred.

Cherry tomatoes. Prep: Thread onto double skewers. Grill time: 1 to 3 minutes on each side or just until skins begin to split.

VEGGIE MARINADE

1/2 cup olive oil

1/2 cup lemon or lime juice

1/4 cup water

1/4 cup Dijon mustard

2 tablespoons maple syrup

2 tablespoons minced garlic

2 tablespoons chopped fresh basil leaves

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

VEGGIE MARINADE

3 tablespoons unsweetened apple juice

3 tablespoons red wine vinegar

2 tablespoons minced fresh basil

1 tablespoon Dijon mustard

1 tablespoon honey

1 tablespoon reduced-sodium soy sauce

2 teaspoons olive oil

2 garlic cloves, minced

1/4 teaspoon pepper

BALSOMIC VEGGIE MARINADE

1 cup vegetable oil

1/4 cup balsamic vinegar

1 clove garlic, minced

2 teaspoons dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

MARINADE OVERNIGHT

MARINADE

1/4 CUP OLIVE OIL

2 TBP HONEY

1 TBP BALSOMIC VINEGAR

1 TSP OREGANO

1/2 TSP GARLIC POWDER

SALT AND PEPPER

CAN BE USED ON ALL MEATS AND VEGGIES

GRILLED CABBAGE

1 large head cabbage

1 1/2 teaspoons garlic powder, or to taste

salt and pepper to taste

Preheat grill for medium heat.

Cut the cabbage into 8 wedges, and remove the core. Place all the wedges on a piece of aluminum foil large enough to wrap the cabbage. Season to taste with garlic powder, salt, and pepper. Seal cabbage in the foil.

Grill for 30 to 40 minutes on the preheated grill, until tender.

GRILLED ASPARAGUS

1 pound fresh asparagus spears, trimmed

1 tablespoon olive oil

salt and pepper to taste

Preheat grill for high heat.

Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.

Grill over high heat for 2 to 3 minutes, or to desired tenderness.

GRILLED CORN ON THE COB

6 ears corn

6 tablespoons herb butter, softened

salt and pepper to taste

Preheat an outdoor grill for high heat and lightly oil grate.

Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.

Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

Soak the corn.

Some cooks like to soak their corn before grilling, though this step is completely optional. If you choose to soak your corn, completely immerse the whole corn cobs in a pot or bowl of cold water for approximately 15 to 20 minutes. This allows the corn kernels to soak up additional moisture, making them plump and juicy

CORN BUTTER

2 tablespoons canola oil

1/2 small red onion, chopped

2 cloves garlic, chopped

2 teaspoons Spanish paprika

1/2 teaspoon cayenne powder

1 teaspoon toasted cumin seeds

1 tablespoon ancho chili powder

1/2 cup water

1 1/2 sticks unsalted butter, slightly softened

1 teaspoon Worcestershire sauce

Salt and freshly ground black pepper

Add the oil to a medium-sized pan and heat on high. When the oil is hot, add the chopped onions and garlic, and fry for 2 to 3 minutes, until soft. Add all the spices to the pan and stir to combine. Add the water to the pan and continue cooking for a minute or two until the mixture thickens. Take the pan off the heat.

Blend the butter, Worcestershire sauce and spice mix in a food processor until combined. Add the salt and pepper, then transfer to a small bowl and chill in the refrigerator for at least 30 minutes. This will allow the flavors to develop. Remove from the fridge ten minutes before serving..

LIME MAYO BUTTER

This lime mayonnaise butter will add a zesty twist to your grilled corn and is sure to leave your family and friends clamoring for more.

1 stick unsalted butter, softened

1/4 cup mayonnaise

1/2 teaspoon onion powder

1 lime, zested

Lime wedges, for serving In a bowl or food processor, combine the butter, mayonnaise, onion powder, and lime zest. Place in a small bowl and leave to chill in the refrigerator for half an hour.

When the corn is cooked, generously brush on the flavored butter and serve with a wedge of lime.

HERB BUTTER

A herb butter is another great way to liven up grilled corn, and is so easy to make. You simply blend all on the ingredients together in a food processor until smooth, place in a small bowl and allow to chill in the refrigerator for 30 minutes before serving. Here are the ingredients:

2 sticks unsalted butter, at room temperature

1/4 cup chopped fresh herbs, such as basil, chives or tarragon

1 teaspoon kosher salt

Freshly ground black pepper

GARLIC CHIVE BUTTER

Garlic and butter are perfect companions, especially when it comes to grilled corn. Simply mash these few simple ingredients together in a small bowl until completely blended, and then brush onto hot corn for a more side dish. Here are the ingredients:

2 sticks of butter, at room temperature

2 tablespoons of freshly chopped chives

2 cloves of garlic, minced

TUESDAY APRIL 29


Types

All beans belong to the legume family. Snap and lima beans belong to the genus Phaseolus, while mung, adzuki, garbanzo, fava, and others belong to different genera. In general, there are two main bean types: shell beans, grown for their protein-rich seeds, which are eaten both fresh and dried; and snap beans, cultivated mainly for their pods.

The two groups are further divided according to growth habit. Bush types are generally self-supporting. Pole beans have twining vines that require support from stakes, strings, wires, or trellises. Runner beans are similar to pole beans, although runners need cooler growing conditions. Half-runners, popular in the South, fall somewhere in between pole and bush beans.

Green beans, bush

Approximate planting per person per year, fresh, 10 to 15 feet

Approximate planting per person per year, process, 20 to 30 feet

1 pound of seeds for 100 feet of row

Minimum row space if hand cultivated, 24 inches

Minimum row space if using field implements, 42 inches

3 inches between plants in row

Plant 1 inch deep

50 to 60 days from planting to eating stage

660 international units of vitamin A per 100 gram sample

14 milligrams of vitamin C per 100 gram sample

Snap beans questions and answers

Recommended varieties

Contender

Mosaic resistant, heat tolerant, high yield

Derby

Mosaic resistant, early high yield

Hialeah

Mosaic resistant, high yield

Provider

Mosaic resistant, white seeded

Royal Burgundy

Pods turn green when cooked

Strike

Mosaic resistant

Tendercrop

Mosaic resistant, dark green, tender pods

Topcrop

Mosaic resistant, stringless, high yield

Recommended planting dates

South Missouri

April 5 to May 10

Aug. 1 to 20

Central Missouri

April 15 to May 20

July 25 to Aug. 10

North Missouri

April 25 to May 30

July 25 to Aug. 5

Green beans, pole

3 to 5 hills

3 to 5 hills

0.5 pound

Minimum row space if hand cultivated, 30 inches

Minimum row space if using field implements, 42 inches

36 inches between plants in row

Plant 1 inch deep

60 to 70 days from planting to eating stage

660 international units of vitamin A per 100 gram sample

14 milligrams of vitamin C per 100 gram sample

Snap beans questions and answers

Recommended varieties

Blue Lake

Good eating quality

Kentucky Wonder

Standard pole bean with distinctive flavor

Recommended planting dates

South Missouri

April 20 to May 15

Central Missouri

May 1 to 20

North Missouri

May 10 to 20

MONDAY APRIL 28


HEALTH CLASS KILL AS NEEDED

LIVING A HEALTHY LIFE WITH CHRONIC CONDITIONS IS A 6 WEEK CLASS TO HELP PEOPLE WITH A CHRONIC CONDITION MANAGE THEIR HEALTH. THE FREE COURSE STARTS MAY 6TH AT RIDGEWAY ELEMENTARY SCHOOL, MRS. WALLACE’S ROOM, 6-8 P.M. PLEASE PRE-REGISTER BY MAY 1 BY CONTACTING SARAH LINTHACUM WITH THE HARRISON COUNTY HEALTH DEPARTMENT AT 660-425-6324 OR linths@lpha.mopublic.org OR JANET HACKERT WITH UNIVERSITY OF MISSOURI EXTENSION IN HARRISON COUNTY AT 660-425-6434 OR HackertJ@missouri.edu

STAY STRONG CLASS KILL AS NEEDED

STAY STRONG, STAY HEALTHY IS A STRENGTH TRAINING CLASS FOR OLDER ADULTS TO HELP THEM GAIN OR REGAIN THE STRENGTH THEY NEED TO CARRY OUT THE DAILY TASKS OF LIVING. THE 8-WEEK COURSE WILL BE HELD ON THURSDAY AFTERNOONS, MAY 8-JUNE 26, 2-3 AT THE EASTWOOD MEETING ROOM IN BETHANY, BEHIND PIZZA HUT. PRE-REGISTRATION IS REQUIRED. PLEASE CONTACT JANET HACKERT AT THE UNIVERSITY OF MISSOURI EXTENSION OFFICE IN HARRISON COUNTY AT 660-425-6434 OR HackertJ@missouri.edu FOR MORE INFORMATION OR TO PRE-REGISTER.

When selecting tomato transplants, choose healthy plants without any blooms. If the tomato plants have blooms or, worse, fruit before you transplant, pinch off the flowers or fruit. If tomatoes set fruit before the plant gets large enough - that is, produces enough leaves - the fruit is small and tasteless. Removing flowers or premature fruit allows the plant to produce more leaves that will make larger tomatoes throughout the growing season. The formula for successful tomato production is quite simple: Healthy leaves equal tasty fruit.

Because they are hidden from view, roots are often ignored. The tomato transplant should have a healthy root system. Vigorous roots are white without any sign of decay. Ideally, a to- mato transplant should be grown in a four-inch pot. If you use a peat pot for transplanting, place the rim of the pot below the soil line, and tear the pot slightly to aid in decomposition of the pressed peat.

Deep planting of tomatoes can be beneficial. Research has shown that planting up to the first true leaves of a tomato transplant can improve yield. If you are using cages to train your tomatoes, mulch before you place the cages around the plant. Also, spacing can vary depending on the method of training.

If you choose to individually stake each plant, space two feet between each plant. Plants in cages can be spaced three feet apart.

Prune off the lower stx inches of leaves. This will improve air circulation around the plant and prevent certain harmful diseases that develop when the tomato sets fruit.

Approximate planting per person per year, fresh, 3 to 5 plants

Approximate planting per person per year, process, 5 to 10 plants

0.125 ounce of seeds for 100 feet of rowfor direct seeding. Normally planted in the garden as plants.

Minimum row space if hand cultivated, 48 inches not staked

Minimum row space if hand cultivated, 42 inches staked

Minimum row space if using field implements, 60 inches

36 inches between plants in row if not staked

18 inches between plants in row if staked

75 to 90 days from planting to eating stage not staked

70 to 75 days from planting to eating stage staked

1,100 international units of vitamin A per 100 gram sample

23 milligrams of vitamin C per 100 gram sample

Better Boy (VFN)

An old standby with vigorous, productive plants, Better Boy has maintained its popularity for many years. Fruits are firm and globe-shaped and may weigh up to about one pound. Quality is good, and production is abundant. Matures in about 75 days.

Big Beef (VFN)

This variety has a greater range of disease resistance than many others and won an All-America Selections award in 1994. Fruits are smooth and red, may weigh 10 to 12 ounces and are produced abundantly. Matures in about 73 days.

Celebrity (VFNT)

This variety was an All-America Selections winner in 1984 and continues to be popular. Plants are determinate, which indicates that vines are short and bushy, not lending themselves to staking. Fruits are firm and red and weigh 7 to 8 ounces. Plants are highly productive, and first harvest can be expected in about 70 days.

Early Girl (VF)

True to its name, Early Girl matures in only 52 days, making it one of the earliest varieties available. It bears medium-sized fruit of 4 to 6 ounces in abundance on indeterminate plants and probably is best suited as a companion variety to provide early tomatoes from the home garden.

Jet Star (VF)

This variety has maintained popularity and continues to be a favorite of home gardeners. Fruits are abundantly produced and weigh about 8 ounces. Fruits are crack-resistant, meaty and flavorful. Considered relatively low in acidity.

Lemon Boy (VFN)

For gardeners interested in yellow tomatoes, Lemon Boy is a newer variety that is productive and attractive. Fruits are not a golden color like varieties such as Carolina Gold but are lighter yellow. Fruits are firm and weigh about 6 to 7 ounces. Plants are vigorous and productive and mature in about 72 days.

Mountain Fresh Plus (VFN)

This hybrid, semideterminate tomato matures in about 75 days. The globe-shaped fruit has a concentrated set with good size and external appearance. Performs well staked or in cages.

Supersweet 100 (VF)

This vigorous, indeterminate variety yields hundreds of small cherry tomatoes with incredible flavor. Bite-sized fruit are borne in grapelike clusters and are widely known for their sweetness. Plants mature in about 65 days.

North Missouri

May 15 to 30

 

THURSDAY APRIL 24


DIFFERENCE BETWEEN MALE AND FEMALE HOLLY BUSHES

SPIRIA BUSH WANTS

 

Most hollies are dioecious, meaning that they produce male and female flowers on separate plants and only the female flowers mature into fruits. Thus, identifying whether a holly bush has male or female flowers is important.

1.Inspect any flowers that appear on the holly bush. Female flowers have a single ovary and stigma, which look like a green or reddish, somewhat swollen berry. Male flowers lack this larger, single organ but instead feature multiple short stamens, each with a pollen-bearing anther at the end.

2.Inspect the holly bush or bushes for black or red fruits. If fruits develop on the bush it is definitely female. If no fruits develop within a few years of planting or establishment, the bush is most likely male. However, factors such as excessive nitrogen fertilizer can encourage vegetative growth at the expense of flowering. Poor health or care practices can also impact flowering and fruit development.

WEDNESDAY APRIL 23


SELF SEEDING ANNUALS (VOLUNTEERS)

Cosmos. These dainty, many coloured annuals are wonderful when planted amongst tall perennials that stop blooming early in the year. They tend to be tall although the ones I planted in full shade maxed out at 7 inches. Some staking may be needed in windy areas. Last year I grew Cosmos sulphureus for the first time and they were beautiful!! I let them go to seed in the fall, spreading them everywhere I could think of. I can't wait to see their pretty little leaves popping up all over the gardens this spring along with my regular ones.

Nicotiana. Ahhhh...the sweet scented Nicotiana. There aren't many annuals, if any, that can compare to the scent these guys exude in the evening. The scent, plus the fact that they are humming bird, and humming bird moth magnets, make them a must have annual every year.

Calendula. Lovely, bright flowers that stay short and compact. Great for containers and borders. Seeds sprout and bloom in as little as 7 weeks, then bloom all summer if kept dead-headed. No garden should be without them.

Portulaca. Wonderful little flowers that do an amazing job as a groundcover. You never know what colour you will get, always a beautiful surprise. They love full sun and bloom until frost. These little guys can also be used in hanging baskets and containers.

Cleome. I adore Cleome. Another tall annual, but sturdy enough to not need staking, as a rule. Butterflies love them. These guys are covered in blooms by mid-summer and branch out bushily. They come in a variety of colours. These lovers of full sun are reasonably drought tolerant and produce seeds by the thousands. Plant them once and you will enjoy them for many, many years to come.

HYDRANGEAS CARE

Planting

Most hydrangeas thrive in rich, porous, somewhat moist soils. Add compost to enrich poor soil.

They prefer full sun in the morning, with some afternoon shade; however, many will grow and bloom in partial shade. This is especially true for the bigleaf hydrangeas (see Recommended Varieties below).

Plant in spring or fall.

Dig a hole as deep as the root ball and 2 to 3 times as wide.

Set the plant in the hole and fill it half full with soil. Water. After water is drained, fill the rest of the hole with soil.

Water thoroughly.

Space multiple hydrangeas about 3 to 10 feet apart.

Care

For the first year or two after planting and during any drought, be sure hydrangeas get plenty of water. Leaves will wilt if the soil is too dry.

PRUNING!

When growing H. macrophylla varieties in Zones 4 and 5, don't prune unless absolutely necessary, and then do so immediately AFTER blooming. Otherwise, remove only dead stems in the spring.

If you need to prune an older hydrangea, it depends on which variety you have.

The common Bigleaf hydrangea should be pruned AFTER flowers fade (late spring/early summer). If you prune before bloom, you may not have blossoms the following spring.

Oakleaf, panicle, and smooth hydrangeas blossom on the current seasons' wood so they should be pruned BEFORE bloom when plant is dormant, i.e. late winter or early spring.

In the fall, cover plants to a depth of at least 18 inches with bark mulch, leaves, pine needles, or straw. If at all possible, cover the entire plant, tip included, by making cages out of snow fencing or chicken wire, and loosely filling the cages with leaves. (Do not use maple leaves.)

The flower color of these plants varies depending on the pH level of the soil that they live in. For example, pink flowers enjoy neutral soils while blue flowers tend to enjoy soil with a higher acidic level. Whites tend to fall into the same category as pink.

Start by testing the pH level of the soil to learn whether or not you need to increase or decrease the amount of acid to treat your soil in order to achieve the color you desire.

I hope this helps!

 

TUESDAY APRIL 22


Velvet Iris

Siberian iris blooms in late spring and early summer in many hues including purple, pink, yellow and white. Foliage forms a mound with a grassy texture.

Old-Fashioned Bleeding Heart (Dicentra spectabilis)

A traditional shade garden favorite, old-fashioned bleeding heart features beautiful pink blossoms in mid- to late spring. Blue-green leaves tend to disappear by midsummer.

Winter Glow bergenia (Bergenia cordifolia ‘Winterglut’)

The large leaves of this perennial form a good-looking ground cover through the seasons. Bright green spring and summer color fades to reddish-purple in winter.

Jack Frost

Silver heart-shaped leaves with green veins add sparkle to the garden all season long. Light blue blooms appear above leaves in spring. Choose Jack Frost brunnera for a low ground cover

 

Daylily

Sun-loving and low-maintenance, 'Elegant Candy' is a reblooming daylily, opening flowers all season long. Give this pastel beauty full sun to part shade in moist, well-drained soil

Purple Coneflower

Purple coneflower boasts striking blooms with reflexed purple petals that surround a spiky orange-gold cone. This drought-tolerant perennial is hardy in Zone 4 to 8.

May Night Salvia

For striking dark blue to deep purple flower spikes, tuck 'May Night' salvia into your garden. Plants grow to 24 inches tall; place them in the middle of a border for a strong show.

Black-eyed Susan (Rudbeckia fulgida ‘Goldsturm’)

Tough and reliable, black-eyed Susan fills summer with cheery blooms that look good in the garden or a vase. Plants are a snap to grow—just give them average soil.

'Bright Eyes' Garden Phlox

Pastel pink blossoms with hot-pink eyes sizzle in the mid- to late summer garden on 'Bright Eyes' garden phlox. Sweetly fragrant flowers attract butterflies and hummingbirds.

Hosta

Strong white centers surrounded by green edges make 'Vulcan' hosta leaves shine in the garden. Tuck plants into partial shade for best growth. Morning sun with afternoon shade.

Blazing Star

Count on blazing star to introduce vertical interest to your garden with its purple flower spikes. Butterflies and other pollinators mob blooms. Hardy in Zones 4 to 9.

Hibiscus ‘Cranberry Crush’

Dinner-plate size cranberry blooms give this hardy hibiscus a breathtaking quality from midsummer through early fall. 'Cranberry Crush' performs best when soil stays moist.

Peach-Leaved Bellflower

Bellflower opens blue or white blooms in early to midsummer. Flower stems make great additions to garden bouquets. Give plants average soil in full sun to part shade.

MONDAY APRIL 21


The soil temperature for planting vegetables should be:

40° F or warmer: Lettuce, kale, peas, spinach.

50° F or warmer: Onions, leeks, turnips, Swiss chard.

60° F or warmer: Broccoli, cabbage, cauliflower, carrots, beans, beets.

70° F or warmer: Tomatoes, squash, corn, cucumbers, melons, peppers.

The seed germination temperature is often much warmer than the plant’s growing temperature. Once established, many veggies can handle much cooler air temperatures as long as the soil is warm enough. To get a head start on spring planting, plant seeds indoors or use plastic row covers to warm the soil more quickly.

UNIVERSITY OF MISSOURI EXTENSION MISSOURI PLANTING CALENDAR

Arugula – Sow seeds in the garden as soon as soil can be worked in spring. They will germinate in about 7 days and are ready to harvest in 3 to 4 weeks. For a continuous harvest, sow seeds every 2 weeks until temperatures heat up.

Beets – Sow seeds in early spring as soon as the soil can be worked. Beets prefer a well-drained, sandy soil. Avoid high nitrogen fertilizers as this will encourage top growth at the expense of root development. As with all root crops good soil aeration is key to uniform, robust development. Consistent moisture is also important. Keep areas weed free to avoid competition for nutrients.

Broccoli – Broccoli seed can be sown directly in the garden 4 weeks before the last frost date in your area or set out transplants 2 weeks before the last frost date. The ideal day time temperature for broccoli is between 65 and 80 degrees. Feed the plants 3 weeks after transplanting into the garden. Use a low nitrogen fertilizer.

Cabbage – Start seeds indoors 6 to 8 weeks before the last front date or plant transplants in the garden 2 weeks before that date. Direct sow in the garden immediately after the last frost date. Cabbage plants are heavy feeders that require fertile soil rich in organic matter and consistent moisture.

Carrots – Sow seeds in spring about 2 weeks before the last frost date. Carrots need deep, loose soil to form a robust root. Keep the bed weeded to avoid competition for nutrients from other plants. Too much nitrogen will result in forked roots. When the seedlings are about 2-inches tall, thin them so there is about 1 to 4-inches between them. Cover the shoulders with mulch or soil to keep them from turning green and bitter.

Collards – Collard transplants can be planted 4 to 6 weeks before the last frost date in your area. Plant in fertile, well drained soil with a pH of 6.5 to 6.8. Rich soil encourages rapid growth and tender leaves, which are the best tasting collards.

English Peas – Direct sow in the garden 4 to 6 weeks before the last frost date in your area. They will germinate in soil temperatures as low as 40 degrees F. Seedlings will survive a late snow and short periods of temperatures down to 25 degrees F.

Kale – You can plant kale in early spring, about 3 to 5 weeks before the last frost date. Cover with frost blankets during severe cold. Similar to collards very fertile soil is ideal to encourage rapid growth and tender leaves.

Kohlrabi – Kohlrabi is similar to a turnip, but is actually related to cabbage. Set plants out 4 weeks before the last frost date. Protect young plants from freezing temperatures with a frost blanket. Cool temperatures enhance the sweet flavor.

Lettuce – Sow lettuce any time in spring when the soil is workable. Lettuce is more sensitive to cold than other cool season vegetables and should definitely be covered during cold snaps. The ideal day time temperature is between 60 and 70 degrees. Fertilize with fish emulsion, which is high in nitrogen. Lettuce will grow in partial shade and actually appreciates the shelter from intense late spring sun.

Onions – Onions can be grown from sets, small bulbs, or transplants, which look like scallions and come in a bundle of 60 or so. Either method should be planted in early spring as soon as the soil is workable. Long-day varieties are suitable for Northern gardens and short-day varieties can be planted in the South. Place time release fertilizer in the planting hole so that it is close to the roots. Follow the fertilizer's label directions.

Potatoes – Greening of grass is a good indicator of when to plant potato sets, dried potato pieces with 2 to 3 eyes. In my zone 7 garden that occurs in March. Soil should be loose, fertile and well drained. As the tubers mature, cover with soil to prevent burning.

Radish – Sow radish seeds in the garden about 4 weeks before the last frost date in your area. No feeding necessary, but soil should be fertile and well drained. They are quick to mature so check them regularly. They are ready to harvest as soon as they are of edible size.

Spinach – Spinach seeds can be sown over frozen ground to germinate as the soil thaws. Transplants can be set out 4 weeks before the last frost date in your area. Fertilize when the plants are about 4 inches tall.

Spinach prefers very fertile soil to encourage rapid growth and tender leaves. Once the days get long and warm it will bolt, meaning that it grows tall, blooms and becomes bitter tasting. For grit-free leaves select plain leaf varieties such as Giant Nobel and Olympia.

Swiss Chard – Swiss Chard is one the more beautiful vegetables in the garden. Bright Lights and Ruby are favorites for adding color to the garden and the dinner table. Plant or sow seeds 2 weeks before the last frost date in your area. Thin to 6-inches apart when seedlings are 3-inches tall. Water regularly. Turnip – Plant 2 weeks before the last frost date. Any well-drained soil will do. Consistent moisture is key for healthy root development. Although it is not necessary, the greens will be the most tender if you plant in a fertile soil.

THURSDAY APRIL 17


GREEN BEAN CASSEROLE

2 CANS CREAM OF MUSHROOM SOUP NORMA

1 CUP MILK

2 TSP SOY SAUCE

1/4 TSP BLACK PEPPER

8 CUPS COOKED GREEN BEANS

2 2/3 CUP FRENCH FRIED ONION RINGS

COMBINE ALL THE INGREDIENTS AND 1 1/3 CUP ONIONS

POUR INTO 3 QT CASSEROLE

BAKE 350 FOR 25 MINUTES

ADD REMAINING ONIONS ON TOP

BAKE ANOTHER 5 MINUTES

ALICES STICKY ROLLS

1 PKG FROZEN ROLLS

1 PKG BUTTERSCOTCH PUDDING

SPINKLE PUDDING OVER THE ROLLS DRY

ALLOW TO RISE

BAKE 350 FOR 20-30 MINUTES

BLANCHES CORN CASSEROLE

2-3 CUPS WHOLE CORN DRAINED

2 EGGS BEATEN

1 CUP MILK

2/3 CUP CRACKER CRUMBS

1 TBP FINELY MINCED ONION (OPTIONAL)

3 TBP MELTED BUTTER

1/4 TSP SALT

1/4 TSP BLACK PEPPER

1 TBP SUGAR

COMBINE ALL THE INGREDIENTS

MIX WELL

POUR INTO A GREASED CASSEROLE

BAKE 350 FOR 40 MINUTES UNTIL BUBBLEY

JACKS GREEN BEAN CASSEROLE

2 tablespoons butter

2 tablespoons flour

1 teaspoon salt

1 teaspoon sugar

1/4 cup onion, diced

1 cup sour cream

3 (14.5 ounce) cans French style green beans, drained

2 cups shredded Cheddar cheese

1/2 cup crumbled buttery round crackers

1 tablespoon butter, melted

Preheat oven to 350

large skillet over medium heat. Melt butter 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.

MACARONI AND CHEESE

8 ounces uncooked elbow macaroni

2 cups shredded sharp Cheddar cheese

1/2 cup grated Parmesan cheese

3 cups milk

1/4 cup butter

2 1/2 tablespoons flour

2 tablespoons butter

1/2 cup bread crumbs

1 pinch paprika

Cook macaroni according to the package directions. Drain. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika. Bake at 350 for 30 minutes.

CROCK POT MACARONI AND CHEESE

1/2 pound elbow macaroni

4 cups shredded Cheddar cheese, divided

1 (12 fluid ounce) can evaporated milk

1 1/2 cups milk

2 eggs

1 teaspoon salt

1/2 teaspoon black pepper

Coat the inside of the slow cooker with cooking spray. In a large bowl, beat eggs with fresh and evaporated milks. Mix in uncooked macaroni and 3 cups shredded cheese. Transfer to slow cooker, and sprinkle remaining cheese on top. Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking

BEVS GOLDEN SALAD

1 PKG LEMON OR ORANGE GELATIN

3 0Z PKG CREAM CHEESE SOFT

12 LARGE MARSHMALLOW CUT IN FOURTHS

2 CUPS BOILING WATER

1 CUP DRAINED PINEAPPLE ( TIDBITS OR CRUSHED)

1 CUP GRATED CARROTS

1 CUP CHOPPED PECANS

1 CUP CREAM WHIPPED OR 2 CUPS WHIPPED TOPPING

DISSOLVE GELATIN IN HOT WATER

ADD CHEESE AND MARSHMALLOWS AND STIR TILL MELTED

ALLOW TO CHILL TO SYRUP STAGE

ADD PINEAPPLE, CARROTS, AND PECANS

FOLD IN THE WHIPPING CREAM

POUR INTO A 9 INCH PAN AND CHILL TILL SET

JACKS BAKED BEANS

8 slices bacon, halved

1 medium onion, cut into small dice

1 medium green pepper, cut into small dice

3 large cans (28 ounces each) pork and beans

3/4 cup barbecue sauce

1/2 cup brown sugar

1/4 cup cider vinegar

2 teaspoons dry mustard

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve

CROCK POT BAKED BEANS

6 to 8 strips bacon, cut in 1-inch pieces

3 cans (16 ounces each) baked pork and beans

1/4 cup light brown sugar, packed

1/2 teaspoon dry mustard

1/2 cup ketchup, or use part barbecue sauce

Fry bacon until crisp; drain well on paper towels. Combine all ingredients; transfer to crockpot; cover and cook on LOW for 4 to 5 hours.

SCALLOPED CORN

1 (15 ounce) can creamed corn

1 (15.25 ounce) can whole kernel corn

1 (8 ounce) container sour cream

2 eggs

1/2 cup butter

2 tablespoons sugar

1 (8.5 ounce) package corn muffin mix

Preheat oven to 350 Grease a 9 x 13 inch baking dish. Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish. Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.

 

WEDNESDAY APRIL 16


BUTTER CRUNCH CHOPS

1 cup crushed butter crackers

dash of garlic

dash of salt to

dash black pepper

3 eggs, beaten

4 pork chops

1/2 cup butter

Preheat oven to 350

In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat eggs.

Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes.

Remove cover and back for 10 minutes

PORK CHOPS AND MUSHROOM SOUP

6 PORK CHOPS

FLOUR

2 EGGS WHISKED

1 CAN MUSHROOM SOUP

1/4 CUP MILK

SALT AND PEPPER

DREDGE PORK CHOPS IN EGGS

DREDGE IN FLOUR AND SHAKE OFF EXCESS

SEASON AND SEAR IN SKILLET ON BOTH SIDES

PLACE IN BAKING DISH

COMBINE MILK AND MUSHROOM SOUP

POUR OVER PORK CHOPS

BAKE 350 FOR 45 MINUTES UNTIL TENDER

ALICES'S PORK CHOPS

MAKE A BOX OF STUFFING MIX

PLACE HALF OF STUFFING IN BOTTOM 9X13 BAKING DISH

PLACE 4 CHOPS ON TOP OF DRESSING

PLACE REMAINDER OF STUFFING ON TOP OF CHOPS

BAKE 350 FOR 40-50MINUTES

EASTER EGGS

3/4 CUP CREAMY PEANUT BUTTER

1/2 CUP SOFT BUTTER

1/2 TSP VANILLA

2 1/4 CUPS POWDERED SUGAR

1 CUP GRAHAM CRACKERS CRUSHED FINE

1 1/2 CUPS DARK CHOCOLATE CHIPS

2 TBP BUTTER OR SHORTENING

COMBINE PEANUT BUTTER, BUTTER, VANILLA, POWDERED SUGAR, AND GRAHAM CRACKERS

MIX WELL AND SHAPE INTO EGG SHAPES

PLACE IN REFRIGERATOR AND CHILL

COMBINE CHOCOLATE AND BUTTER AND MELT TOGETHER.

ROLL OUR EGGS IN THE CHOCOLATE TO COVER

PLACE WAX PAPER TO DRY

LEMON KOLACHES

2 packages active dry yeast

3/4 cup warm milk

1/2 cup sugar

1/2 cup butter, softened

1 teaspoon salt

3/4 teaspoon grated lemon peel

3 eggs

4 - 5 1/2 cups Flour

FILLING:

(8 ounces) cream cheese, softened

1/4 cup sugar

1 egg

1/2 teaspoon grated lemon peel

In a large bowl, dissolve yeast in warm milk. Add sugar, butter, salt, lemon peel, eggs and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a 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. Divide in half; shape each half into 12 balls. Place 3 in. apart on greased baking sheets. Flatten each ball to a 3-in. circle. Cover and let rise in a warm place until doubled, about 1 hour

In a small bowl, beat all filling ingredients until smooth. Make a depression in the center of each roll; add filling. Bake at 375° for 8-10 minutes or until golden brown. Remove from pan to cool on a wire rack

NEVER FAIL SCALLOPED POTATOES

2 tbp butter

3 tbp flour

1 teaspoon salt

1/4 teaspoon pepper

1-1/2 cups fat-free milk

1/2 cup shredded reduced-fat cheddar cheese

1-3/4 pounds potatoes, peeled and thinly sliced (about 5 medium)

1 medium onion, halved and thinly sliced

Directions

In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until blended.

Place half of the potatoes in a 1-1/2-qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers.

Cover and bake at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender.

GLAZED ORANGE CARROTS

2 pounds fresh carrots, sliced

2 tablespoons butter

1/4 cup thawed orange juice concentrate

2 tablespoons brown sugar

2 tablespoons minced fresh parsley

Directions

Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain.

Melt butter in a large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley; stir to coat. Cook and stir for 1-2 minutes or until glaze is thickened.

TUESDAY APRIL 15


LEMON POUND CAKE

1-3/4 cups flour

1 tsp. grated lemon peel

3/4 tsp. baking soda

1/2 tsp. salt

1/2 cup butter, softened

1 cup sugar

4 EGGS

1/2 cup sour cream

1 tsp. lemon juice

Directions

Step 1 HEAT oven to 325. COAT bottom and sides of 9 inch loaf pan with cooking spray. DUST bottom and sides of pan with flour

Step 2 COMBINE flour, lemon peel, baking soda and salt into medium bowl; set aside.

Step 3 BEAT butter and sugar in mixer bowl on medium speed until light and fluffy. BEAT in eggs one at a time, sour cream and lemon juice. Reduce speed to low. ADD flour mixture, ½ cup at a time, just until blended.

Step 4 POUR batter into prepared pan. BAKE in 325 oven until cakes begin to pull away from sides of pan and wooden pick inserted in center comes out clean, 60 to 70 minutes. COOL on wire rack 10 minutes. LOOSEN cake from sides of pans with thin knife. Remove from pan and cool compl

STRAWBERRY SHORTCAKE DESSERT

1 white cake mix

1-1/3 cups water

1/4 cup unsweetened applesauce

2 egg whites

1 egg

1 package (.6 ounce) strawberry gelatin

2 cups boiling water

1 package (16 ounces) frozen unsweetened whole strawberries, thawed, drained and sliced

1 carton (16 ounces) frozen whipped topping, thawed

10 fresh strawberries, halved

In a large bowl, combine the cake mix, water, applesauce, egg whites and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

In a large bowl, dissolve gelatin in boiling water. Stir in strawberries. Using a sharp knife, make a diamond pattern in the top of the hot cake; immediately pour gelatin mixture over cake. Cool on a wire rack.

Refrigerate for at least 6 hours. Spread with whipped topping. Garnish with fresh strawberries.

 

Spring Salad

3 cups washed baby spinach leaves

3 cups washed and torn salad greens

1 cup sliced strawberries

2 kiwi fruit, peeled and sliced

1/4 cup sliced almonds

1/4 cup sliced mushrooms

1/4 cup snow pea pods

1/4 cup mandarin orange slices.

1 medium red onion, thinly sliced

Dressing:

1/4 cup orange juice

2 tablespoons honey

1 teaspoon Dijon mustard

1/2 teaspoon poppy seeds

Salt

Pepper

2 tablespoons olive oil

Toss together the spinach leaves, salad greens and other salad ingredients in a large bowl. for dressing, combine the orange juice, honey, mustard, poppy seeds and salt and pepper to taste in a small bowl until well mixed. Slowly drizzle in the olive oil, whisking constantly until the dressing is mixed. Toss the dressing with the salad or serve on the side.

Pineapple Easter Salad

1 (3 1/2 oz.) pkg. pistachio pudding

1 (16 oz.) container Cool Whip

1 small can crushed pineapple, drained

2 to 3 bananas

Mix pistachio pudding and cool. Whip gently. Add drained pineapple to mixture. Cut bananas into bite-size pieces and add immediately to salad.

 

Pink Easter Salad

1 (20-ounce) can crushed pineapple, drained

1 (21-ounce) can cherry pie filling

1 (14-ounce) can sweetened condensed milk

1 1/2 cups toasted almonds

2 1/2 cups whipped topping

Mix all ingredients together and chill before serving.

CHOCOLATE POKE

1 GERMAN CHOCOLATE CAKE MIX

PREPARED BY THE DIRECTIONS

1 CAN SWEET AND CONDENSED MILK

1 JAR CARAMEL ICE CREAM TOPPING

8 OZ COOL WHIP

2-3 HEATH CANDY BARS CRUSHED OR ENGLISH TOFFEE BITS

PREPARE CAKE IN A 9X13 BAKING DISH

REMOVE FROM OVEN AND POKE HOLES WITH WOODEN SPOON

POUR SWEET AND CONDENSED MILK IN HOLES

POUR CARAMEL TOPPING OVER CAKE

ALLOW TO COOL

FROST WITH WHIPPED TOPPING

SPRINKLE THE TOFFEE BITS OVER TOP

REFRIGERATE AND ENJOY

MONDAY APRIL 14


EASTER PIE

CRUST:

1-2/3 cups Flour

2 tablespoons sugar

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 cup butter

1/4 cup shortening

2 eggs, lightly beaten

FILLING:

1 carton (15 ounces) ricotta cheese

1 cup sugar

1 tablespoon Flour

1/4 teaspoon grated lemon peel

1/4 teaspoon grated orange peel

Dash salt

4 eggs

2 teaspoons vanilla

1/3 cup semisweet chocolate chips

1/8 teaspoon cinnamon

Dash nutmeg

In a bowl, combine the flour, sugar, salt and baking powder; cut in butter and shortening until mixture resembles small crumbs. Add eggs; stir until moistened and mixture forms a ball. Cover and refrigerate for 1 hour. On a lightly floured surface, roll out dough to a 10-in. circle. Place in a 9-in. pie plate; flute crust. Refrigerate.

For filling, beat the ricotta, sugar and flour in a bowl. Add peels and salt; beat until smooth. In another bowl, beat eggs until thick and lemon-colored, about 5 minutes; slowly fold into ricotta mixture. Gently mix in remaining ingredients. Pour into the crust. Bake at 350° for 55 minutes or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator.

FULL PORK LOIN

SOAK THE PORK LOIN IN SWEET TEA WATER

COMBINE 1 CUP SUGAR AND 1 CUP SALT OR EQUAL AMOUNTS OF SALT AND SUGAR ACCORDING TO THE SIZE OF THE LOIN

ENOUGH WATER TO COVER THE LOIN

ALLOW TO SET OVERNIGHT

RINSE OFF NEXT DAY

SEASON WITH SEASONINGS.

BAKE 350 FOR 1 HOUR AND 30 MINUTES

ALLOW TO REST AND THEN SLICE

CARAMEL PECAN POKE CAKE

1 (18.25-ounce) box chocolate cake mix, prepared according to package directions

1 (14-ounce) can sweetened condensed milk

1 (14-ounce) can caramel topping

1 (16-ounce) container coconut pecan frosting

1/2 cup chopped pecans

Preheat oven to 350 . Coat a 9- x 13-inch baking dish with cooking spray. Pour batter into baking dish.

Bake 28 to 30 minutes, or until toothpick inserted in center comes out clean. Let cool 5 minutes, then poke holes in top of cake using a wooden spoon handle.

In a medium bowl, mix sweetened condensed milk and caramel topping. Pour mixture slowly over cake while still warm.

Cover and refrigerate 8 hours, or overnight. Spread frosting over cake, sprinkle with pecans, and serve.

BANANA FROST CRUNCH CAKE

(1 stick) butter, softened

1 1/2 cups sugar

2 eggs

2 3/4 cups mashed ripe banana (about 4 bananas)

1/4 cup light or dark rum

1 teaspoon vanilla

2 cups flour, divided

3/4 cup cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup chopped pecans

1/4 cup packed brown sugar

Preheat oven to 350 . Coat a 12-cup Bundt pan with cooking spray.

In a large bowl, beat together butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Mix in bananas, rum, and vanilla extract.

In a separate bowl, combine 1-1//2 cups flour, the cornmeal, baking powder, baking soda, and salt; blend well. Add flour mixture to butter mixture and stir just until blended. Pour mixture into prepared Bundt pan.

In a small bowl, combine remaining ingredients to make streusel topping. Sprinkle top of cake batter with streusel topping.

Bake 45 to 55 minutes, or until a toothpick inserted in center comes out clean. Cool 10 to 15 minutes. To remove cake from pan, first loosen sides, then invert onto a serving tray, and remove pan.

PUDDING PECAN PIE

1 (4-serving size) package instant or regular vanilla or butterscotch pudding and pie filling

1 cup light corn syrup

3/4 cup evaporated milk

1 egg, slightly beaten

1 cup chopped pecans

1 unbaked 9-inch pie shell

Preheat oven to 375

In medium-sized bowl, blend pudding mix with corn syrup, using an electric mixer on low speed. Gradually add evaporated milk and egg, beating until well blended. Stir in pecans.

Pour mixture into pie shell and bake about 40 minutes or until top is firm and just begins to crack.

Remove from oven and cool at least 3 to 4 hours before serving.

THURSDAY APRIL 10


WEDNESDAY APRIL 9


TUESDAY APRIL 8


MONDAY APRIL 7


WEDNESDAY, APRIL 2


TUESDAY APRIL 1


MONDAY MARCH 31


THURSDAY MARCH 27


WEDNESDAY MARCH 26


TUESDAY MARCH 25


MONDAY MARCH 24


THURSDAY MARCH 20


WEDNESDAY MARCH 19


TUESDAY MARCH 18


MONDAY MARCH 17


THURSDAY MARCH 13


WEDNESAY MARCH 12


TUESDAY MARCH 11


MONDAY MARCH 10


THURSDAY FEBRUARY 6


TUESDAY MARCH 4


MONDAY MARCH 3


FRIDAY FEBRUARY 28


THURSDAY FEBRUARY 27


WEDNESDAY FEBRARY 26


TUESDAY FEBRUARY 25


MONDAY FEBRUARY 24


THURSDAY FEBRUARY 20


WEDNESDAY FEBRUARY 19


MONDAY FEBRUARY 17


THURSDAY FEBRUARY 13


WEDNESDAY FEBRUARY 12


TUESDAY FEBRUARY 11


MONDAY FEBRUARY 10


THURSDAY FEBRUARY 6


WEDNESDAY JANUARY 5


TUESDAY FEBRUARY 4


MONDAY FEBRUARY 3


FRIDAY JANUARY 31


THURSDAY JANUARY 30


WEDNESDAY JANUARY 29


TUESDAY JANUARY 28


MONDAY JANUARY 27


FRIDAY JANUARY 24


THURSDAY JANUARY 23


WEDNESDAY JANUARY 22


TUESDAY JANUARY 21


MONDAY JANUARY 20


FRIDAY JANUARY 17


THURSDAY JANUARY 16


WEDNESDAY JANUARY 15


TUESDAY JANUARY 14


MONDAY JANUARY 13


FRIDAY JANUARY 10


THURSDAY JANUARY 9


WEDNESDAY JANUARY 8


TUESDAY JANUARY 7


MONDAY JANUARY 6


FRIDAY DECMEBER 3


THURSDAY DECEMBER 2


TUESDAY DECEMBER 31


MONDAY DECEMBER 30


FRIDAY DECEMBER 27


THURSDLAY DECEMBER 26


MONDAY DECEMBER 23


FRIDAY DECEMBER 20


THURSDAY DECEMBER 19


BETTY CROCKER WASHBOARD COOKIES

1/2 CUP SHORTENING

1/2 CUP BUTTER

2 CUPS BROWN SUGAR

2 EGGS

COMBINE AND MIX WELL

STIR IN :

1/4 CUP WATER

1 TSP VANILLA

SIFT TOGETHER:

4 CUPS FLOUR

1 1/2 TSP BAKING POWDER

1/2 TSP SODA

1/.4 TSP SALT

STIR INTO ABOVE MIXTURE AND MIX WELL

ADD:

1 CUP SHREDDED COCONUT

CHILL DOUGH FOR 2 HOURS

ROLL INTO BALLS SIZE OF WALNUTS

PLACE 2 INCHES APART ON UNGREASED BAKING SHEET

FLATTEN WITH FINGERS

1 1/2 INCHES OBLONG ABOUT 1/4 INCH THICK

PRESS EACH COOKIE WITH TINES OF FORK TO GET THE WASHBOARD LOOK

BAKE 400 FOR 8-10 MINUTES

 

CHRISTMAS RIBBON DESSERT

2 packages small lime gelatin

5 cups boiling water, divided

4 cups cold water, divided

2 packages small lemon gelatin

1 package (8 ounces) cream cheese, cubed

1 can (8 ounces) crushed pineapple, undrained

1/4 cup chopped ecans

2 cups whipped topping

2 packages (.3 ounce each) sugar-free cherry gelatin

In a bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until almost set, about 2 hours.

In a bowl, dissolve lemon gelatin in 1 cup boiling water; whisk in cream cheese until smooth. Stir in pineapple and pecans. Fold in whipped topping. Spoon over first layer. Refrigerate until firm, about 1 hour.

In a bowl, dissolve cherry gelatin in remaining boiling water. Add remaining cold water; stir. Chill until syrupy and slightly thickened. Carefully spoon over second layer. Refrigerate until set, about 4 hours.

LEMONADE DROP COOKIE

1 C. butter, softened

1 C. sugar

2 eggs

2 3/4 C. sifted flour

3/4 t. soda

1 6-oz. can frozen lemonade concentrate, thawed

1/2 C. chopped pecans (optional)

Additional sugar for topping

Cream butter or margarine and sugar together until light and fluffy. Add eggs, one at a time, beating until mixture is smooth and pale in color.

Sift flour and soda together. Add to butter mixture alternately with 1/2 cup lemonade. Fold in nuts. Drop by tablespoons, about 1 1/2 inches apart, onto ungreased baking sheets.

Bake in a preheated 400° . oven for 12 - 15 minutes, or until edges are brown. Remove to wire cooling racks and lightly brush warm cookies with remaining lemonade concentrate and sprinkle lightly with sugar.

ICED PUMPKIN COOKIES

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla

2 cups powdered sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla

Preheat oven to 350 Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine powdered sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

 

PEANUT BUTTER CUPS

1 3/4 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup butter, softened

1/2 cup sugar

1/2 cup peanut butter

1/2 cup packed brown sugar

1 egg, beaten

1 teaspoon vanilla

2 tablespoons milk

40 miniature chocolate covered peanut butter cups, unwrapped

Preheat oven to 375 Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

 

WEDNESDAY DECEMBER 18


TUESDAY DECEMBER 17


COCONUT BON BONS SUE

2 1/2 CUP FLAKED COCONUT

3/4 CUP WHITE SYRUP

GET THE SYRUP HOT BUT DO NOT BOIL

POUR OVER COCONUT AND MIX WELL AND ALLOW TO COOL

DAMPEN HANDS AND ROLL IN BALLS

WITH A TOOTHPICK, DIP IN MELTED CHOCOLATE OR ALMOND BARK

SET OFF ON WAXED PAPER

MONDAY DECEMBER 16


FRIDAY DECEMBER 13


THURSDAY DECEMBER 12


WEDNESDAY DECEMBER 11


TUESDAY DECEMBER 10


MONDAY DECEMBER 9


FRIDAY DECEMBER 6


THURSDAY DECEMBER 5


WEDNESDAY DECEMBER 4


TUESDAY DECEMBER 3


MONDAY DECEMBER 2


WEDNESDAY NOVEMBER 27


TUESDAY NOVEMBER 26


MONDAY NOVEMBER 25


FRIDAY NOVEMBER 22


THURSDAY NOVEMBER 21


WEDNESDAY NOVEMBER 20


TUESDAY NOVEMBER 19


MONDAY NOVEMBER 18


FRIDAY NOVEMBER 8


THURSDAY NOVEMBER 7


WEDNESDAY NOVEMBER 6


TUESDAY NOVEMBER 5


MONDAY NOV. 4


FRIDAY NOVEMBER 1


THURSDAY OCTOBER 31


WEDNESDAY OCTOBER 30


TUESDAY OCTOBER 29


MONDAY OCTOBER 28


WEDNESDAY OCTOBER 23


TUESDAY OCTOBER 22


MONDAY OCTOBER 21


FRIDAY OCTOBER 18


MONDAY OCTOBER 14


FRIDAY OCTOBER 11


THURSDAY OCTOBER 10


WEDNESDAY OCTOBER 9


TUESDAY OCTOBER 8


MONDAY OCTOBER 7


FRIDAY OCTOBER 4


THURSDAY OCT 3


WEDNESDAY OCTOBER 2


TUESDAY OCT 1


MONDAY SEPT 30


FRIDAY SEPT 27


THURSDAY SEPT 26


WEDNESDAY SEPT 25


TUESDAY SEPT 24


MONDAY SEPT 23


FRIDAY SEPT 20


WEDNESDAY SEPT 18


TUESDAY SEPT 17


MONDAY SEPTEMBER 16


FRIDAY SEPT 13


THURSDAY SEPT 12


WEDNESDAY SEPT 11


MONDAY SEPT 9


FRIDAY SEPT 6


WEDNESDAY SEPT 4


TUESDAY SEPT 3


ADVERTISEMENT