Radio Given Recipes - April 1999

Radio Given Recipes April

Apr. 1 - Apr. 2 Apr. 5 Apr. 8 - Apr. 9 Apr. 12 Apr. 14 - Apr. 17 Apr. 19 - Apr. 24 Apr. 26 - Apr. 30

BREAD AND APPLE PUDDING 4-1-99 Top of page

6 slices bread, cubed
3 tbsps. butter
1 cup hot milk
4 eggs, beaten
1/8 tsp. salt
½ cup sugar
½ tsp. cinnamon
1 cup currants (or 2 cups apples and 1 small box raisins)
1 cup diced apples

Fry the bread in butter until light brown. Add the milk and let stand for 30 minutes. Add the rest of ingredients. Sprinkle on the brown sugar. Put in a greased 9½ inch pie plate. Bake at 300° for 45 minutes.

CORN DODGERS (missed, found this one on internet) 4-1-99

2 cup yellow cornmeal
2 tbsps. butter or margarine
1/2 tsp. salt
1 tbsp. granulated sugar
2 cup milk
1 tsp. baking powder

Preheat oven to 400ºF. Cook cornmeal in a saucepan with butter, salt, sugar and milk until the mixture comes to a boil. Turn off heat, cover, and let stand 5 minutes. Add baking powder. Spoon the mix onto a greased cookie sheet in heaping tablespoon-size balls, then bake. Bake for 10 to 15 minutes. They are done when slightly brown around the edges. Cut laterally and fill with honey butter.

Variations:
Add 2 tablespoons chopped jalapenos to the mix.
Add 1/4 cup shredded sharp Cheddar cheese.

FANCY BREAD PUDDING W/APPLES 4-1-99

3 eggs, beaten
13 oz. can evaporated milk
¼ tsp. cinnamon
20 oz. can apple pie filling
¾ cup sugar
1 cup milk
¼ tsp. nutmeg
6 cups bread cubes
1 cup raisins

Combine eggs, sugar, both milks and the spices in a 3 qt casserole dish; stir until blended. Add the bread cubes, apples and raisins; let stand until bread is saturated. Microwave on medium for 15-20 minutes, until a knife inserted comes out clean.

CHOCOLATE CHOCOLATE CHEESECAKE (mar/apr98pg6) 4-1-99
Special Occasions & Desserts

Crust:
2 cups cookie crumbs
3 Tbsps. margarine, melted

Mix together and press into bottom of 9" spring form pan.

Filling:
2 lbs. cream cheese
6 eggs, separated
2 tsps. vanilla
2 cups sugar
12 oz. semisweet chocolate
2 tsps. lemon juice

Beat egg whites to a soft peak; set aside. Beat cream cheese and sugar until smooth, scraping sides of bowl. Add egg yolks, vanilla, and lemon juice; beat until blended. Melt 6 oz. chocolate in double boiler. Add melted chocolate to egg mixture, stir until blended. Fold in egg whites; then fold in 6 oz. chocolate pieces. Bake at 375°, 7 minutes; then at 300°, 35-45 minutes.

Ganache:
12 oz. semi sweet chocolate
1 cup heavy cream

Bring cream to a boil. Remove from heat. Add chocolate and stir. Allow to cool. Frost top of cheesecake.

Chocolate Fest Preview Bake-Off Winner for "Cakes" from Diane Lawrence.

ONE-STEP PINEAPPLE ANGEL FOOD CAKE 4-1-99

One step angel food cake mix
1 20 oz. can crushed pineapple

Mix and pour into a 9x13" pan bake at 350° for 25 minutes.

PIG SALAD (2-25-98) 4-1-99

1 pkg. (10 oz.) frozen peas, uncooked, unthawed
1 cup chopped celery
1 cup cashew nut halves
½ cup chopped green onions
½ cup bacon bits
¾ cup sour cream
¾ cup mayonnaise (or Miracle Whip)

Put peas in large bowl. Add celery, nuts, onions and bacon bits. Mix sour cream and mayo. Mix with salad. Refrigerate overnight.

MANDARIN BEEF SQUIGGLES (Mary Kay Bishop, Conrad) 4-2-99
(missed recipe with meat and ramen noodles found this in may/jun91pg3) 4-2-99

1½ pounds boneless beef sirloin steak

Marinade:
¼ cup reduced sodium soy sauce
2 tbsps. brown sugar
½ tsp. ground ginger
¼ tsp. cracked black pepper
1 clove garlic, minced

Sauce:
2 pkgs. (3 oz.) quick cooking Oriental noodles (Ramen)
2 tbsps. reduced sodium soy sauce
2 tbsps. catsup
1 tbsp. Worcestershire sauce
1 tsp. sugar
½ tsp. sesame oil
2 tbsps. vegetable oil
3 cloves garlic, minced
½ tsp. crushed red pepper
4 green onions, cut into 2 inch lengths
1 cup julienne sliced carrots
¾ cup bias cut celery
1 sweet red pepper, cut into ¼ inch strips
1 can (8 oz.) sliced water chestnuts, drained

Partially freeze beef. Cut beef across the grain into thin strips (about 1/8 by 1½ by ½ inches). Combine marinade and pour over beef strips. Cover and refrigerate 2 to 4 hours. Cook noodles in 4 cups boiling water for 3 minutes or until just tender. Drain and rinse noodles. Set aside. For sauce, combine soy sauce, catsup, Worcestershire sauce, sugar, and sesame oil. Set aside. Pour vegetable oil down sides of wok. Heat wok (or skillet) on high heat. Add minced garlic and crushed red pepper. Stir fry for 10 seconds. Add beef that has been drained of marinade. Stir fry several minutes or until beef is done. Add green onions, carrots, celery red pepper, and water chestnuts. Stir fry until vegetables are crisp tender Add noodles and sauce. Stir gently to mix and coat. Garnish with red pepper rings.
6 servings.

CROCKPOT SCALLOPED POTATOES (1-28-98) 4-2-99

6 medium potatoes
1 small onion, thinly sliced
¼ cup flour
1 tsp. salt
¼ tsp. pepper
2 tsps. butter
1 can cream of mushroom soup
4 slices American cheese

Pare and thinly slice potatoes. Toss in 1 cup water with ½ tsp. Cream of tartar. Drain. Place half of potatoes in greased crockpot. Top with half of onions, half of flour, salt and pepper. Repeat layers of potatoes and onions. Sprinkle with remaining flour. Add butter and soup. Cover. Cook on low 7-9 hours/High 3-4 hours. Add cheese 30 minutes before serving. (Recipe can be doubled for 5 quart pot.)

LAUREL'S REFRESHING LIME SALAD (3-6-99) 4-2-99

1 pkg. (3 oz.) lime gelatin
1 pkg. (3 oz.) lemon gelatin
1 small carton cottage cheese
1½ cups boiling water
1 can (8 ozs.) crushed pineapple
1 can sweetened condensed milk
½ cup salad dressing
½ cup chopped walnuts

Dissolve both gelatins in water; cool slightly. Add all other ingredients; mix well. Chill until firm.

RAVE ABOUT POTATOES CASSEROLE 4-2-99

1 can cream of chicken soup, plus ¼ cup milk
1 pt. sour cream
1 onion, chopped
½ cup melted butter
1¼ tsps. salt
½ tsp. pepper
3 cups grated cheddar cheese
1 large green pepper, chopped fine
2 lb. pkg. O'Brien potatoes, thawed

Mix all ingredients and put in a 9x13" pan. Top with potato chips or cornflakes; refrigerate overnight. Bake at 350° for 1 hour.

GRANDMA'S SUPER POTATOES 4-2-99

Peel potatoes and cube or chop. In a skillet add potatoes. Pour milk over and cook 20 minutes.

JELLY ROLL WITH STRAWBERRIES (jul/aug82pg2) 4-5-99 Top of page

3 large eggs
2/3 cup sugar
1 cup sifted flour
1 teaspoon baking powder

Beat eggs and sugar till fluffy. Mix flour and baking powder. Fold into egg mix. Spread in a jelly roll pan lined with buttered foil. 450° 5 minutes. Turn on to wax paper and sprinkle with sugar. Remove foil. Recover with pan and let cool.

Filling:
1 pint strawberries
¾ cup whipping cream

Slice and sweeten berries. Beat cream till almost stiff. Fold in berries. Do NOT use juice. Spread over cake. Roll up from short side. (Lift paper as you roll)

OLIVE GARDEN DRESSING (2-15-99) 4-5-99

½ cup white vinegar
1/3 cup water
1/3 cup vegetable oil
¼ corn syrup
2½ tbsps. romano cheese, grated
2 tbsps. dry pectin
2 tbsps. egg substitute
1¼ tsps. salt
1 tsp. lemon juice
½ tsp. minced garlic
¼ tsp. dried parsley
pinch dried oregano
pinch crushed red pepper flakes

Combine and blend in blender for 30 seconds. Chill well.

CROCK POT PORK CHOPS WITH DRESSING (4-21-98) 4-5-99

1 pkg. stove top (6 oz. pork flavor)
1 can cream of mushroom soup
1 tsp. curry powder
4-6 boneless pork chops

Grease crock pot, mix stuffing as directed on box (only 1 cup water). Layer ½ dressing in bottom, ½ soup, sprinkle curry, layer chops, add stuffing top with soup. Cook on low 6-7 hours

WALDORF RED CAKE (may64pg1) 4-5-99

1½ cups sugar
½ cup butter or shortening
2 eggs
2 ounces red food coloring
2 teaspoons cocoa
1 teaspoon vanilla
1 teaspoon salt
1 cup buttermilk
2½ cups sifted cake flour
1 teaspoon soda
1 teaspoon vinegar

Cream shortening and sugar, beat in eggs. Add small amount of coloring to the cocoa to make a paste, then add rest of coloring and put into shortening mixture. Add buttermilk alternately with cake flour and salt, starting with flour and ending with flour. Add vanilla. Lastly, combine vinegar and soda and when foamy, fold into the cake mixture. Bake in two 8 or 9 inch floured and greased cake pans for 30 minutes at 350°. When cool, split layers and fill with frosting. Refrigerate.

SPANISH SWEET CORN CAKES (Chi Chi's) 4-8-99 Top of page

½ cup butter or margarine, softened and beat till fluffy
1/3 cup masaharina (corn flour)
¼ cup water
10 oz. pkg. frozen corn, thawed
1/3 cup sugar
3 tbsps. yellow corn meal
2 tbsps. whipping cream
¼ tsp. salt
sliced chili peppers, to taste
chopped parsley

Add the flour gradually to butter. Beat on low and add water. Place corn in food processor and pulse till chopped coarsely. Stir into flour and water. Mix run through again. Add next five ingredients to corn mix. Pour into a greased 8x8 pan and cover with foil. Put in oven in water bath. Fill a pan with water ½" up the sides of another pan. Bake 350° 50 minutes. Remove the pan , uncover let stand 15 minutes. top with chilis and parsley.

ENGLISH APPLE PIE 4-8-99

1 tsp. baking powder
1 cup flour
¾ cup sugar
1 slightly beaten egg
1 cup chopped apples (Braburn)
½ cup chopped walnuts

Blend on low til well mixed. Pour batter in a greased 9" pie pan. Bake 350° 30 minutes.

ANGELFOOD BARS 4-9-99

1 1 step angelfood cake mix
22 oz. pie filling (lemon)

Combine and pour into a greased and floured jelly roll pan. Bake 350° 20-30 minutes. Top with lemon glaze or powdered sugar.

SCALLOPED PINEAPPLE 4-9-99

2 cups crushed pineapple, undrained
2 cups bread crumbs
1 cup sugar
3 tbsps. butter

Remove crusts if desired. 1¾ cup bread crumbs, pineapple and 2 tbsps. melted butter. Dump sugar with pineapple. Put in a greased 1 qt. casserole. Top with bread crumbs and melted butter. Bake 350° 45 minutes.

CHAMPAGNE CAKE AND FILLING/ICING (75th diamond anniversary pg 34) 4-9-99

1 package white cake mix (2 layer size)
2 egg whites
2/3 cup cherry wine or champagne
2/3 cup water

Combine these ingredients and beat for 4 minutes. Pour into 2 prepared (greased and floured) 9 inch layer pans. Bake at 350 degrees for 20 minutes.

Filling:

1/3 cup vegetable shortening
1/3 cup milk
1 pound powdered sugar
4 drops red food coloring
½ pint whipping cream, whipped

Combine shortening, milk, powdered sugar, and food coloring. Beat well. (NOTE: use half of this mixture as the filling between layers.) Gently fold in the whipped cream to the remaining half. Ice the cake. Refrigerate.

MACHINE SHED POTATO SOUP (2-10-99) 4-9-99

2½ lbs. baby red potatoes, quartered
3 stalks celery, diced
1 qt. water
1 qt. milk
1 tsp. black pepper
¾ cup flour
¼ cup chopped parsley
½ lbs. bacon, diced (raw)
1 jumbo yellow onion, diced
¼ cup chicken base
1 tsp. salt
1½ sticks margarine
1 cup whipping cream

Boil potatoes for 10 minutes; drain and set aside. In a large, heavy pot sauté bacon, onion and celery over medium high heat until celery is tender. Drain the bacon grease. Add milk, water, chicken base, salt and pepper. Heat over medium high heat until hot, but not boiling. In a large heavy saucepan melt margarine and add flour; mix well and allow to bubble; stirring for 1 minute. While stirring soup, stir in the flour mixture slowly; continue stirring until thick and creamy. Stir in parsley, potatoes and cream. Garnish with some shredded colby cheese, bacon bits, chopped green onion. Serve hot.

SOUR CREAM RHUBARB SQUARES 4-12-99 Top of page

½ cup sugar
½ cup chopped walnuts
2 tbsps. melted butter
1 tsp. cinnamon
¼ tsp. ginger (opt.)
1 lemon rind, grated
1½ cups brown sugar
½ cup butter/margarine
1 egg
2 cups flour
1 tsp. baking soda
1/8 tsp. salt
1 cup sour cream
1½ cups rhubarb, diced into ½ inch pieces

Preheat oven to 350°. In a small bowl, mix the sugar, nuts, butter, cinnamon, ginger and lemon rind until crumbly; set aside. Cream the brown sugar and butter, until light. Beat in the egg. In a separate bowl combine flour, baking soda and salt; add to the creamed mixture alternately with the sour cream. Stir in the rhubarb. Pour batter In a greased and floured 9x9" pan. Sprinkle the nut mixture on top. Bake for 45-50 minutes, until center tests done. Serve warm with ice cream or whipped cream.

CHOCOLATE ICE CREAM FONDUE (1-13-99) 4-14-99 Top of page

6 squares (1 oz each) semi-sweet chocolate OR 1 package (6oz) semi-sweet
chocolate
1 cup (½ pint) vanilla ice cream, softened
¾ cup sugar
½ cup (1 stick butter)
1 tsp. Vanilla extract
1-2 tsps. Creme de menthe (optional)

For dipping: cubes of angel food cake or pound cake, apples, bananas, Swiss cheese, Gouda and cream cheese

Melt chocolate over low heat in heavy 1½ quart saucepan. Add ice cream, sugar, and butter. Cook, stirring constantly, about 5 minute or until mixture is thickened. Stir in vanilla extract and creme de menthe, if desired. Transfer to fondue pot over low heat. Serve immediately.

DONNA'S SOUPER SALAD 4-14-99

1 can tomato soup
8 ozs. cream cheese
1 pkg. lemon gelatin
1 cup chopped celery
1 chopped green pepper
1 chopped medium onion
1 pkg. slivered almond chips
½ cup salad dressing

Melt cheese in soup, cool and add gelatin. Cool. Add rest except salad dressing to cooled mixture. Add dressing and cool.

ANOTHER SUGAR-FREE STRAWBERRY PIE 4-14-99

1 baked pie shell
1 qt. strawberries, sliced
1 pkg. sugarfree instant vanilla pudding
1 pkg. (3 oz.) sugarfree strawberry gelatin
1¾ cups water

Mix in pudding per package directions. Mix in gelatin and water. Put berries in bottom of pie shell. Pour mixture over berries. Top with whipped topping.

LASAGNA TOSS (2-5-99) 4-15-99

12 noodles, broken in large pieces
1 lb. Italian hot sausage
1 jar (26 oz.) spaghetti sauce
1 cup ricotta cheese
2 cups cheddar cheese or mozzarella. (8 ozs.)
½ cup grated parmesan cheese
½ tsp. dried basil
½ tsp. black pepper

Cook noodles and drain. In a soup pot cook sausage until not pink. Stir to crumble. Add noodles and all other ingredients. Reduce heat to medium low. Cook until heated through and cheese is melted.

SOUR CREAM RAISIN BARS 4-15-99

2 cups raisins
1 cup butter
1 cup brown sugar
¼ tsp. salt
1 tsp. vanilla
1¾ cups flour
1¾ cups oatmeal
1 tsp. baking soda
3 tbsps. cornstarch
3 egg yolks
1 cup sour cream
1 cup sugar

Cream the butter and brown sugar. Add flour, oatmeal and soda; mix until crumbly. Press 2/3's of batter into a 9x13" pan. Bake at 350° for 10 minutes. Combine the cornstarch, salt, egg yolks, sour cream and sugar; cook over low heat until mixture boils, stirring constantly. Add raisins and vanilla; remove from heat and pour over crust. Sprinkle rest of batter on top. Bake additional 35 minutes.

SOUR CREAM RAISIN BARS #2 (mar/apr88pg6) 4-15-99

Crust:
1¾ cups oatmeal
1 cup margarine
1 tsp. baking soda
1 cup brown sugar
1¾ cup flour

Mix well. Reserve 1½ cups for top. Put remaining in a 9x13" pan. Bake at 350° for 10 minutes.

2 cups sour cream
4 egg yolks
3 tbsps cornstarch
1½ cups sugar
2 cups raisins

Mix egg yolks well. Add remaining ingredients. Boil slowly for about 5 minutes until thick. Pour into crust. Top with reserved crumbs. Bake at 350° for 20 minutes.

VEGETABLE LASAGNA (mar/apr92pg6) 4-15-99

6 uncooked lasagna noodles
1 onion, chopped
1 cup thinly sliced fresh mushrooms
3 garlic cloves, minced
2 tbsps. water
1 cup lowfat part skim Ricotta or cottage cheese
½ cup shredded carrot
9 oz. pkg. frozen chopped spinach, thawed and dried
2 egg whites
14 ozs. spaghetti sauce
¾ cup shredded lowfat, part skim Mozzarella cheese
2 tbsps. grated Parmesan cheese

Preheat oven to 350°. Cook noodles per package directions. Drain and rinse with hot water. Spray medium sized skillet with non stick spray. Heat pan over medium high heat. Add onion, mushroom and garlic. Cook and stir 1 minute. Add water, cover and cook 3-4 minutes till crisp tender. Combine Ricotta, carrot, spinach and egg whites. Mix well. In an ungreased 12 x 8" or 2 quart baking dish, layer half the noodles, ½ sauce, ½ mushroom. Mix and ½ Ricotta mix. Repeat. Sprinkle with Mozzarella and Parmesan. Bake 30-35 minutes till hot and bubbly. Let stand 10 minutes before serving.

EASY RICE AND RAISIN PUDDING 4-16-99

¾ cup rice
½ cup raisins
¼ cup sugar
¾ cup half n' half
1 tsp. vanilla

Cover with 1" of water. Bring to boil. Stir until water is gone. Remove from heat . Add sugar, vanilla and half n' half. Return to heat and warm through.

E-Z BAKED FISH (3-3-99) 4-16-99

½ onion, sliced
2 tbsps. margarine
1 tsp. dill weed
½ tsp. salt
½ tsp. pepper
4 fish filets
½ cup buttery cracker crumbs
½ cup shredded cheddar cheese
¼ cup margarine

Preheat oven to 400°. Sauté onion in margarine. In a small bowl, mix dill weed, salt and pepper. Place fish in a pan lined with foil. Sprinkle with the dill mixture. Layer onions on top. Sprinkle on crumbs and cheese. Cut the butter into pieces and place over top of fish. Bake for 15-20 minutes.

RASPBERRY COFFEE CAKE (nov/dec97pg2) 4-16-99

4 boxes Raspberry Jiffy Mix
1 (3 oz.) box instant vanilla pudding mix
1¼ cups milk
4 eggs

Combine first two ingredients, add remaining ingredients and beat well.

Filling:
1 (8 oz) pkg. cream cheese, softened
1 egg
1½ cups powdered sugar

Pour half the batter in a Bundt or 9x13" pan. Spoon in filling and top with remaining batter. Bake at 350° for 48-52 minutes.

Glaze: 2-3 Tbsps. water and 1 box Jiffy White Frosting mix. Combine and drizzle over warm cake.

SOFT CHOCOLATE CHIP COOKIES (w/instant pudding) (2-1-99) 4-16-99

1 cup margarine
¼ cup white sugar
¾ cup brown sugar
1 tsp. vanilla
2 eggs
1 box instant vanilla pudding (could use chocolate)
1 tsp. baking soda
¼ tsp. salt
2¼ cups flour
12 oz. chocolate chips

Cream the margarine with both sugars. Add vanilla and eggs; mix well. Stir in the pudding mix, soda and salt, mix well. Add the flour and chips; blend well. Drop by tablespoons on ungreased cookie sheet. Bake at 375°, 8-10 minutes.

Variations on Soft Chocolate Chip Cookie Can use chocolate pudding instead of vanilla. Also substitute chocolate chips with white chocolate chips or M&M's.

SOUR CREAM RHUBARB SQUARES (4-12-99) 4-16-99

CHICKEN MARCELLA 4-17-99

4 boneless skinless chicken breasts ½'d and cut into 3rds. Sprinkle with garlic salt and lemon pepper to taste. Dredge in flour and brown in skillet with ½ cup olive oil and ¼ cup melted butter. After brown. 8x8" pan. In same skillet add 1 clove garlic, minced and 1 shallot, 1 tbsp butter, 2 tbsps, flour. Stir till blended. Add 1½ cups marcella wine ¾ cup chicken broth. Cook and stir 5 minutes. Do not boil.
Squeeze juice from ¼ lemon. Bake uncovered 40 minutes 350°.

RASPBERRY COFFEE CAKE (nov/dec97pg2) 4-19-99 Top of page

4 boxes Raspberry Jiffy Mix
1 (3 oz.) box instant vanilla pudding mix
1¼ cups milk
4 eggs

Combine first two ingredients, add remaining ingredients and beat well.

Filling:
1 (8 oz) pkg. cream cheese, softened
1 egg
1½ cups powdered sugar

Pour half the batter in a Bundt or 9x13" pan. Spoon in filling and top with remaining batter. Bake at 350° for 48-52 minutes.

Glaze: 2-3 Tbsps. water and 1 box Jiffy White Frosting mix. Combine and drizzle over warm cake.

SALMON CHEESE SPREAD 4-19-99

3 oz pkg. cream cheese
7½ ozs. salmon, drained
1/3 cup shredded cheddar cheese
¼ cup sweet pickle relish

Mix well. Serve with Ritz.

CHERRY OLIVES (jul/aug88pg1) 4-19-99

Wash cherries. Leave the stems on. Place in pint size jars with 1 tsp. picking salt on top. Pour equal amounts of cider vinegar and cold water over the cherries. Seal immediately. Let stand several months before opening.

EASTER FRENCH TOAST (3-16-99) 4-19-99

Boil 1 minute to create caramel sauce:

½ cup butter or margarine
2 tbsps. white corn syrup
1 cup brown sugar

Beat together:

5 eggs
1 cup milk
1 tsp. vanilla
¼ tsp. salt

6 slices texas toast or french bread

Grease 9x13" pan. Put sauce in bottom of pan. Add bread, layer slices close together. Pour on egg mixture. Cover and refrigerate over night. Bake 350° 45 minutes. When done turn upside down to have a caramel top.

RASPBERRY COFFEE CAKE (nov/dec97pg2) 4-20-99

4 boxes Raspberry Jiffy Mix
1 (3 oz.) box instant vanilla pudding mix
1¼ cups milk
4 eggs

Combine first two ingredients, add remaining ingredients and beat well.

Filling:
1 (8 oz) pkg. cream cheese, softened
1 egg
1½ cups powdered sugar

Pour half the batter in a Bundt or 9x13" pan. Spoon in filling and top with remaining batter. Bake at 350° for 48-52 minutes.

Glaze: 2-3 Tbsps. water and 1 box Jiffy White Frosting mix. Combine and drizzle over warm cake.

CHEESE FRENCHY'S (jan/feb80pg7) 4-20-99

1 can of cheddar cheese soup
1 can of evaporated milk, less ¼ cup
1 jar Cheez Whiz
some sandwich bread
garlic salt, to taste
some instant potato flakes

Spread the bread with the Cheez Whiz to make sandwiches. Then, cut the sandwiches (from corner to corner) into triangles. Meanwhile, combine the cheddar cheese soup and the evaporated milk. Mix well. Dip the little sandwiches into the cheese/milk mixture and dip (or roll) them in the potato flakes and garlic salt. Let them "set" for a few minutes. Deep fry until golden brown and puffy.

CHICKEN LIVERS WITH BACON ONION AND APPLE 4-20-99

1 8 oz. pkg. sliced bacon
2 medium onions, sliced
1 large cooking apple, cut in wedges
1 lb. chicken livers, cut in half and remove membrane (soak livers in milk 30 minutes)
½ cup water
1 tbsp. apple jelly
¼ tsp. salt

Cut each bacon slice in 1" pieces, brown bacon over medium heat. Remove and drain bacon. Stir into grease the onion and cook about 5 minutes. Stirring occasionally. Add apples and cook 5 minutes longer until lightly brown and tender. Remove and drain. Cook livers on high in drippings till lightly browned and tender. Return all to skillet. Add water, jelly and salt. Cook till mix is hot.

CHICKEN LIVERS ONION DIP 4-20-99

2 tbsps. dry onion soup mix
½ lb. liver
1 hard cooked egg, sliced
½ cup margarine
½ tsp. WOR sauce
3 slices bacon, cooked crisp and crumbled

Combine soup mix with ¼ cup water and set aside. In a saucepan simmer livers in water just enough to cover. Cook till tender (8-10 minutes). Drain and cool. Put in blender and blend. Keep chilled.

Tip: Save margarine papers in freezer to grease pans.

SALMON CHEESE SPREAD (4-19-99) 4-20-99

3 oz pkg. cream cheese
7½ ozs. salmon, drained
1/3 cup shredded cheddar cheese
¼ cup sweet pickle relish

Mix well. Serve with Ritz.

TUNA MELTS 4-20-99

Mix ingredients like for tuna salad, cut back on salad dressing. Butter bread like for grilled cheese. Put tuna on bread in a pan. Add tuna, grilled onions and cheese of your choice.

COCONUT BREAD (jul/aug96pg2) 4-20-99

1 cup oil
2 cups sugar
1 cup buttermilk
4 eggs
1-2 tsps. coconut extract
3 cups flour
2 tsps. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup pecans (other nuts possible)
1 cup flaked coconut

Combine oil, sugar, buttermilk, eggs and coconut extract. Mix the flour, baking powder, baking soda and salt. Add dry mixture to first mixture; beat well. Stir in the nuts and coconut. Pour into greased and floured loaf pans: Two 9x5" pans, bake at 350° for 60 minutes. Four mini loaf pans, bake at 350° for 45 minutes.

KOLACHES 4-21-99
From Sharon Scherbaum @ Marion Farmer's Market

1 stick butter or margarine
½ cup sugar
2 cups scalded milk
2 tbsps. yeast
4 eggs
1 tsp. vanilla
½ tsp. salt
6-7 cups flour

Combine hot milk with butter and sugar. Dissolve yeast in ¼ cup warm water; add to first mixture. Mix in the eggs, vanilla and salt. Gradually beat in the flour until dough is soft, but not sticky. Divide in half, put in greased bowls; let rise for 1½ hours. Roll dough out on floured surface. Cut with 3 inch round cutter. Place on greased cookie sheets; let rise 1 hour. Fill with desired filling. Bake at 400° for 10-12 minutes.

CORNMEAL ROLLS (Farmer's Market) 4-21-99

1/3 cup cornmeal
½ cup sugar
2 tsps. salt
½ cup shortening
2 cups milk
1 pkg. yeast
¼ cup warm water
2 beaten eggs
4 cups flour

Cook on stove cornmeal, sugar, salt, shortening, milk till thick stirring constantly. Let cool till lukewarm. Soften yeast in water and add to first mixture. Add eggs, flour and kneed until dough is nice and smooth. Cover and let rise until double. Take dough and roll out to ¾" thick. Cut with a cookie cutter or something dinner roll size. Place each roll on baking sheet. Add butter and a little bit of corn meal on outside. Cover and let rise till double. Bake 375° 10-15 minutes.

COCONUT BREAD (jul/aug96pg2) 4-22-99

1 cup oil
2 cups sugar
1 cup buttermilk
4 eggs
1-2 tsps. coconut extract
3 cups flour
2 tsps. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup pecans (other nuts possible)
1 cup flaked coconut

MARIE'S VEGETABLE SOUP 4-22-99

½ lb. ground beef
2 cups water
1 can stewed tomatoes
10 oz. pkg. frozen mixed vegetables
8 oz. can tomato sauce
1 envelope onion soup mix
½ tsp. sugar

Brown the meat; drain. Add all ingredients and bring to a boil for 10-15 minutes, until tender. Could also add some noodles, cooked and drained.

SALMON CHEESE SPREAD (4-19-99) 4-22-99

3 oz pkg. cream cheese
7½ ozs. salmon, drained
1/3 cup shredded cheddar cheese
¼ cup sweet pickle relish

Mix well. Serve with Ritz.

SPAGHETTI BAKE (1-20-98) 4-22-99

2 lbs. ground beef
½ medium onion, chopped
1 32 oz. jar of spaghetti sauce
1 12 oz. pkg. of spaghetti
4 Tbsps. margarine
3½ Tbsps. flour
½ tsp. salt
1½ cups evaporated milk
2/3 cup water
1 cup shredded mozzarella
1 cup shredded mozzarella (optional)

Brown meat and onion. Drain. Add sauce. Cook spaghetti, break in half. Rinse, drain. Combine sauce and spaghetti. In saucepan, combine margarine, flour, salt, milk and water. Cook until slightly thick. Add 1 cup cheese, 'til melt. Spread half spaghetti mixture in greased 9x13" pan. Add all cheese mixture. Top with rest of spaghetti. OPTIONAL: Top with additional cup of cheese. Bake at 350°, for 30 minutes.

HOT RICE WITH RAISINS AND CINNAMON 4-22-99

Put a scoop of ice cream on top of rice and raisins with cinnamon and microwave for a bit.

LOW CALORIE FRENCH TOAST 4-22-99

8 ozs. egg substitute
1/3 cup skim milk
1 tsp. ground cinnamon
1 tsp. vanilla
2 tbsps. margarine

Combine above except margarine. Dip slices low sodium white bread in egg mixture. In frypan melt margarine and add dipped slices of bread and brown on each side about 3 minutes. Add margarine as needed. Serve with real maple syrup (optional). 189 calories, 129 mg. sodium, O cholesterol, 6 grams fat, 1 gram sat. fat.

SOFT CHOCOLATE CHIP COOKIES (w/instant pudding) (2-1-99) 4-22-99

1 cup margarine
¼ cup white sugar
¾ cup brown sugar
1 tsp. vanilla
2 eggs
1 box instant vanilla pudding (could use chocolate)
1 tsp. baking soda
¼ tsp. salt
2¼ cups flour
12 oz. chocolate chips

Variations on Soft Chocolate Chip Cookie Can use chocolate pudding instead of vanilla. Also substitute chocolate chips with white chocolate chips or M&M's.

RHUBARB SWIRL (3-29-99) 4-23-99

18 graham crackers
½ cup sugar
3 tbsps. margarine, melted

Crush the crackers; combine with sugar and margarine. Press mixture into a 9x13" pan and chill in refrigerator.

Filling:
3 cups diced rhubarb
½-¾ cups sugar
1 pkg. strawberry gelatin (3 oz.)
1 pkg. instant vanilla pudding (3 oz.)
1¾ cups milk
8 ozs. whipped topping

Cook rhubarb with sugar until tender, about 10 minutes. Add gelatin; let stand until cool and syrupy. Mix pudding and milk until smooth; add whipped topping. Fold in the cooled rhubarb, in a swirl. Pour into the crust. Cool until set.

SUPER ENCHILADA CASSEROLE 4-23-99

1½ lbs. ground meat
2 cups shredded cheddar cheese, divided
1 pkg. taco seasoning
½ cup chopped onion
Green chilies to taste, chopped and drained
1 can tomato soup
1 can enchilada sauce
Some sliced ripe olives
6 large flour tortillas

Brown and drain the meat. Add 1 cup cheddar cheese to the pan along with taco seasoning, onions, chilies and olives. In a separate bowl combine the soup and enchilada sauce; put half of this in the meat mixture: heat through. Spoon meat mixture evenly onto each tortilla: roll up and place in a 9x13" pan. Pour the rest of the sauce mixture over top of tortillas. Top with the remaining cheese. Bake at 350° for 25-30 min.

MARIE'S VEGETABLE SOUP (4-22-99) 4-23-99

½ lb. ground beef
2 cups water
1 can stewed tomatoes
10 oz. pkg. frozen mixed vegetables
8 oz. can tomato sauce
1 envelope onion soup mix
½ tsp. sugar

Brown the meat; drain. Add all ingredients and bring to a boil for 10-15 minutes, until tender. Could also add some noodles, cooked and drained.

COCONUT BREAD (jul/aug96pg2) 4-23-99

1 cup oil
2 cups sugar
1 cup buttermilk
4 eggs
1-2 tsps. coconut extract
3 cups flour
2 tsps. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup pecans (other nuts possible)
1 cup flaked coconut

SPAGHETTI BAKE (1-20-98) 4-24-99

FRENCH CARAMEL BARS (sep/oct98pg7) 4-24-99

¾ cup margarine or butter, melted
1 pkg. Pillsbury regular French Vanilla cake mix
1 egg
2½ cups quick cooking rolled oats
1 can Pillsbury Creamy Supreme Caramel Pecan or Coconut Pecan frosting
1-12 oz pkg. Semi sweet chocolate chips
(Pecans optional)

Spray a 15"x10"x1" pan with non stick spray. In a bowl, combine margarine and cake mix (reserving 3 T). Add egg and mix, then stir in oats. Press 2/3 of this mixture in the bottom of the pan. Microwave the frosting (in a microwave safe bowl) for 1 minute on high. Add reserved cake mix to this and stir until large lumps disappear. Drizzle ½ of the frosting mix over the cake mix in bottom of pan and spread evenly. Sprinkle with chips and pecans then drizzle with remaining frosting. Crumble remaining 1/3 cake mix over and bake at 350° for 25-30 minutes.

DORIS' PECAN PIE CAKE 4-24-99

Cake:

1 box yellow cake mix (reserve 2/3 cup)
1/2 cup melted butter or margarine
1 egg

Topping:

1/2 cup dark brown sugar
2/3 reserve
1 1/2 cups white corn syrup
1 tsp vanilla
3 eggs well beaten
1-2 cups pecans

Mix cake mix, melted butter, egg. Pat in bottom of 9x13" pan. Bake 350° 15 minutes. Mix topping ingredients well and pour over partially cooled cake. Return to oven at 375° for 40 minutes or until it tests done.

CREAMED EGGS WITH OLIVES 4-24-99

Make a white sauce with:

½ stick margarine
¼ cup flour
2 cups chicken broth
1 cup heavy cream

dried dill
8 eggs hard boiled and quartered
½ cup ripe olives

Pour white sauce over eggs on toast. Top with olives and dill.

COCONUT BREAD (jul/aug96pg2) 4-24-99

1 cup oil
2 cups sugar
1 cup buttermilk
4 eggs
1-2 tsps. coconut extract
3 cups flour
2 tsps. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup pecans (other nuts possible)
1 cup flaked coconut

LOUIS'S TAPIOCA STEW 4-24-99

2 lbs. round steak, cubed
1 cup cut up celery
6 carrots, chopped
28 oz. can tomato sauce
2 medium to large potatoes, cubed
1 medium onion, chopped
1 green pepper, chopped
1 slice bread, cubed
1 cup water
1 tsp. salt
2 tbsps. tapioca

Mix all. Put in dutch oven or roaster 275° 5 hours in oven. Stir a bit. 2 batches serves 24 people.

RHUBARB SWIRL (3-29-99) 4-24-99

18 graham crackers
½ cup sugar
3 tbsps. margarine, melted

Crush the crackers; combine with sugar and margarine. Press mixture into a 9x13" pan and chill in
refrigerator.

Filling:
3 cups diced rhubarb
½-¾ cups sugar
1 pkg. strawberry gelatin (3 oz.)
1 pkg. instant vanilla pudding (3 oz.)
1¾ cups milk
8 ozs. whipped topping

CREAMY RHUBARB DESSERT 4-24-99

Crust:

½ cup cold butter or margarine
1½ cups flour
½ cup chopped pecans

Cut butter in flour and mix in pecans. Put in bottom of a 9x13" pan. Bake 350° 15 minutes.

4 cups chopped rhubarb (can be part strawberries)
½ cup sugar
2 tbsps. flour

Combine and put on top of crust. Bake another 15 minutes 350°.

Cheese layer:

2 8 oz. pkgs. cream cheese
½ cup sugar
1 tsp. vanilla
3 eggs

Beat till fluffy the cream cheese, sugar, vanilla. Add 1 egg at a time and beat well after each. Pour over hot rhubarb layer. Bake 30 minutes 350°.

Topping:

1½ cup sour cream
3 tbsps. sugar
1 tsp. vanilla

Combine sour cream, sugar, vanilla well and spread over hot cheesecake layer. Cool on wire rack 1 hour. Refrigerate overnight and add pecans if desired.

To get rid of ants: spray with vinegar or ammonia. Sprinkle with talc, cinnamon or salt. Or use cucumber peelings.

ENGLISH APPLE PIE (4-8-99) 4-24-99

1 tsp. baking powder
1 cup flour
¾ cup sugar
1 slightly beaten egg
1 cup chopped apples (Braburn)
½ cup chopped walnuts

Blend on low til well mixed. Pour batter in a greased 9" pie pan. Bake 350° 30 minutes.

MARIE'S VEGETABLE SOUP (4-22-99) 4-24-99

½ lb. ground beef
2 cups water
1 can stewed tomatoes
10 oz. pkg. frozen mixed vegetables
8 oz. can tomato sauce
1 envelope onion soup mix
½ tsp. sugar

Brown the meat; drain. Add all ingredients and bring to a boil for 10-15 minutes, until tender. Could also add some noodles, cooked and drained.

EASY RICE AND RAISIN PUDDING (4-16-99) 4-26-99 Top of page

¾ cup rice
½ cup raisins
¼ cup sugar
¾ cup half n' half
1 tsp. vanilla

Cover with 1" of water. Bring to boil. Stir until water is gone. Remove from heat . Add sugar, vanilla and half n' half. Return to heat and warm through.

QUICK RICE PUDDING 4-26-99

1 (3 ounce) package regular vanilla pudding
2 cups milk, whole or evaporated
½ cup raisins
½ cup quick cooking rice
¼ tsp. cinnamon

Combine ingredients in 2 qt. glass dish except raisins, cinnamon. Cook 6-8 in microwave minutes on high. Pause to stir 2-3 times. Add raisins and cinnamon. Cover and let rest 5-10 minutes. Stir up and let chill.

MOCA FUDGE PUDDING CAKE 4-26-99

¾ cup sugar
1 cup unsifted all purpose flour
2 tsps. baking powder
¼ tsp. salt
½ cup butter
1 oz. baking chocolate, unsweetened
½ cup milk
1 tsp. vanilla
½ cup sugar
½ cup packed light brown sugar
¼ cup Hershey's cocoa
1 cup strong, hot coffee (can use hot water)

Combine ¾ cup sugar with flour, baking powder and salt. Melt butter with chocolate in a small saucepan. Add dry ingredients with milk and vanilla; beat until smooth. Pour into an 8 or 9 inch square pan. Combine ½ cup sugar, brown sugar and cocoa in a small bowl: sprinkle evenly over the batter. Pour the coffee on top, but do not stir. Bake at 350° for 40 minutes until center is almost set. Serve warm with ice cream.

RASPBERRY COFFEE CAKE (nov/dec97pg2) 4-26-99

4 boxes Raspberry Jiffy Mix
1 (3 oz.) box instant vanilla pudding mix
1¼ cups milk
4 eggs

Combine first two ingredients, add remaining ingredients and beat well.

Filling:
1 (8 oz) pkg. cream cheese, softened
1 egg
1½ cups powdered sugar

Pour half the batter in a Bundt or 9x13" pan. Spoon in filling and top with remaining batter. Bake at 350° for 48-52 minutes.

Glaze: 2-3 Tbsps. water and 1 box Jiffy White Frosting mix. Combine and drizzle over warm cake.

HOT FUDGE CAKE 4-26-99

1 cup flour
¾ cup sugar
6 tbsps. cocoa, divided
2 tsps. baking powder
salt to taste
½ cup milk
2 tbsps. vegetable oil
1 tsp. vanilla
1 cup brown sugar
1¾ cups hot water

Combine flour, sugar, 2 tbsps. cocoa, baking powder and salt. Stir in the milk, oil and vanilla; mix well. Spread in an ungreased 9 inch square pan. Combine 4 tbsps. cocoa with brown sugar; sprinkle over the batter. Pour hot water over top but do not stir. Bake at 350, 35-40 minutes. Serve warm with ice cream, whip cream, cherry garnish if desired.

RHUBARB SWIRL (3-29-99) 4-26-99

18 graham crackers
½ cup sugar
3 tbsps. margarine, melted

Crush the crackers; combine with sugar and margarine. Press mixture into a 9x13" pan and chill in refrigerator.

Filling:
3 cups diced rhubarb
½-¾ cups sugar
1 pkg. strawberry gelatin (3 oz.)
1 pkg. instant vanilla pudding (3 oz.)
1¾ cups milk
8 ozs. whipped topping

KOLACHES (4-21-99) 4-26-99
From Sharon Scherbaum @ Marion Farmer's Market

1 stick butter or margarine
½ cup sugar
2 cups scalded milk
2 tbsps. yeast
4 eggs
1 tsp. vanilla
½ tsp. salt
6-7 cups flour

SCALLOPED TOMATOES AND CHEESE (mar/apr83pg5) 4-26-99

1 cup herb bread stuffing
28 oz. can tomatoes, crushed
½ tsp. garlic salt
¼ tsp. oregano
2 tsps. sugar
1 medium sized onion, thinly sliced
¾ cup grated Cheddar cheese

Spread stuffing onto the bottom of a casserole dish. Top with tomatoes. Sprinkle with seasonings. Layer onion slices over the top. Cover with cheese. Bake 350° 35-40 minutes.

Go to www.iowapork.org and click on recipes 4-27-99

QUICK RICE PUDDING (4-26-99) 4-28-99

1 (3 ounce) package regular vanilla pudding
2 cups milk, whole or evaporated
½ cup raisins
½ cup quick cooking rice
¼ tsp. cinnamon

HOT FUDGE CAKE (4-26-99) 4-28-99

1 cup flour
¾ cup sugar
6 tbsps. cocoa, divided
2 tsps. baking powder
salt to taste
½ cup milk
2 tbsps. vegetable oil
1 tsp. vanilla
1 cup brown sugar
1¾ cups hot water

RHUBARB PUDDING #1 (jun68pg4) 4-28-99

1 cup buttermilk or sour milk
1 cup sugar
1½ cups flour
1 tsp. baking soda
3 tbsps. butter
½ tsp. salt
4 cups rhubarb, chopped
1½ cups boiling water
1½ cups sugar

Combine the milk, 1 cup sugar, flour, baking soda, butter and salt, mix well and pour in a greased 9x13" pan. Mix the rhubarb with water and sugar; pour over batter but do not mix. Bake at 350° for 45-60 minutes.

Variation: Add ¼ tsp. nutmeg to both the batter and the rhubarb mixtures. Combine the rhubarb mixture first and allow to set to soften rhubarb. Bake for only 35 minutes; test in center for doneness. Mix all ingredients well; put in a greased 9x13" pan.

RHUBARB PUDDING #2 4-28-99

1 cup buttermilk or sour milk
1 cup sugar
1½ cups flour
1 tsp. baking soda
¼ tsp. butter
½ tsp. salt
4 cups rhubarb, chopped
1½ cups boiling water
1½ cups sugar

Combine the milk, 1 cup sugar, flour, baking soda, butter and salt, mix well and pour in a greased 9x13" pan. Mix the rhubarb with water, sugar and ¼ tsp. butter; pour over batter but do not mix. Bake at 350° for 45-60 minutes.

COCONUT BREAD (jul/aug96pg2) 4-28-99

1 cup oil
2 cups sugar
1 cup buttermilk
4 eggs
1-2 tsps. coconut extract
3 cups flour
2 tsps. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup pecans (other nuts possible)
1 cup flaked coconut

RHUBARB CHIFFON PIE 4-28-99

2 cups cooked rhubarb
1 cup sugar
1 pkg. red jello (strawberry)

Mix ingredients together make sure it is cool and thick. Fold in one 6 oz. carton whipped topping. Pour into graham cracker crust or regular pie shell.

SOUR CREAM RAISIN BARS #2 (4-15-99) 4-28-99

2 cups raisins
1 cup butter
1 cup brown sugar
¼ tsp. salt
1 tsp. vanilla
1¾ cups flour
1¾ cups oatmeal
1 tsp. baking soda
3 tbsps. cornstarch
3 egg yolks
1 cup sour cream
1 cup sugar

PECAN NUT ROLLS (4-17-99) 4-28-99

7½ oz. jar marshmallow cream
1 tsp. vanilla
3½ cups powdered sugar
1 lb. caramels

Combine marshmallow cream and vanilla. Slowly add powdered sugar. Mix and shape into logs. Wrap in plastic wrap. Freeze for six hours. Dip into melted caramels. Roll into pecans.

ENGLISH APPLE PIE (4-8-99) 4-28-99

1 tsp. baking powder
1 cup flour
¾ cup sugar
1 slightly beaten egg
1 cup chopped apples (Braburn)
½ cup chopped walnuts

Blend on low til well mixed. Pour batter in a greased 9" pie pan. Bake 350° 30 minutes.

EASY RICE AND RAISIN PUDDING (4-16-99) 4-28-99

¾ cup rice
½ cup raisins
¼ cup sugar
¾ cup half n' half
1 tsp. vanilla

Cover with 1" of water. Bring to boil. Stir until water is gone. Remove from heat . Add sugar, vanilla and half n' half. Return to heat and warm through.

FRESH FRUIT COBBLER 4-29-99

Can be made with peaches, blueberries, apples, strawberries, etc. Place 3 cups cut up fruit into a 9 x 9" pan.

Mix together:

¾ cup sugar
½ tsp. salt
1 tsps. baking powder
1 cup sifted flour
3 tbsps. margarine

Pour over fruit. Sprinkle 1 cup sugar mixed with 1 tbsp. flour or corn starch. Pour a cup of boiling water over top. Bake at 375° for 30 minutes until light brown.

ENGLISH APPLE PIE (4-8-99) 4-29-99

1 tsp. baking powder
1 cup flour
¾ cup sugar
1 slightly beaten egg
1 cup chopped apples (Braburn)
½ cup chopped walnuts

Blend on low til well mixed. Pour batter in a greased 9" pie pan. Bake 350° 30 minutes.

RHUBARB PUDDING #2 (4-28-99) 4-29-99

1 cup buttermilk or sour milk
1 cup sugar
1½ cups flour
1 tsp. baking soda
¼ tsp. butter
½ tsp. salt
4 cups rhubarb, chopped
1½ cups boiling water
1½ cups sugar

VENISON LOAF 4-29-99

1½ cups fresh bread crumbs
½ cup beef or venison broth
2½ lbs. ground venison
1 lb. sausage
2 eggs
1 tsp. salt
1 tsp. pepper
¼ cup WOR sauce

Mix bread crumbs, broth 10 minutes. Add rest. Mix. Turn into 9" greased loaf pan. Bake 400° 1 hour.

VENISON LOAF #2 4-29-99

1 1/3 cups loosely packed bread crumbs
1½ lbs. ground venison
3 tbsps. butter
3 tbsps. finely chopped celery
1 cup water
1 medium bay leaf
1½ tsps. grated onion
1 egg
¼-½ tsp. marjoram

Sauté celery in butter for 5 minutes, add bay leaf and water simmer 3 minutes. Discard bay leaf. Cool mixture, add bread crumbs to cooled mixture. Mix meat, egg, onion, marjoram, salt and pepper, and bread crumb mixture form into loaf and put in greased loaf pan bake at 350° for 1 hour.

VENISON CHILI 4-29-99

1½ lbs. ground venison
2 cans kidney beans, undrained
1 qt. whole tomatoes
1 tsp. salt
½ tsp. cumin
jalapeno peppers if desired

Cover in pan and simmer 2-3 hours.

ONE-STEP PINEAPPLE ANGEL FOOD CAKE (4-1-99) 4-29-99

One step angel food cake mix
1 20 oz. can crushed pineapple

Mix and pour into a 9x13" pan bake at 350° for 25 minutes.

IMPOSSIBLE RHUBARB CUSTARD PIE 4-29-99

Put in blender:

½ stick margarine
4 eggs
¾ cup sugar
½ cup flour
2 cups milk
1 tsp. vanilla
dash salt
1 tsp. nutmeg or cinnamon

Mix on high for 30 seconds, pour in a deep dish pie pan.

Topping: (mix in bowl)
2 cups chopped rhubarb
1/2 cup sugar
nutmeg and cinnamon, to taste

Pour carefully over mixture in pan. Bake at 350° for 40-45 minutes.

FRESH FRUIT COBBLER (4-29-99) 4-30-99

Can be made with peaches, blueberries, apples, strawberries, etc. Place 3 cups cut up fruit into a 9x9" pan.

Mix together:

¾ cup sugar
½ tsp. salt
1 tsps. baking powder
1 cup sifted flour
3 tbsps. margarine

Pour over fruit. Sprinkle 1 cup sugar mixed with 1 tbsp. flour or corn starch. Pour a cup of boiling water over top. Bake at 375° for 30 minutes until light brown.

COOKIES IN A JAR DROP COOKIE (11-21-98) 4-30-99

Put in jar:

1¼ cup flour
½ tsp. baking soda
½ cup brown sugar
½ cup sugar
¾ cup quick oats
½ cup chocolate chips or M&Ms
½ cup walnuts

Mix with dry:

½ cup butter (for chewy)/margarine (for crunchy)
1 egg
1 tsp. vanilla

Mix well. Drop on cookie sheet and bake 350° 10 minutes. Makes 3 dozen.

SOUR CREAM RAISIN BARS #2 (4-15-99) 4-30-99

2 cups raisins
1 cup butter
1 cup brown sugar
¼ tsp. salt
1 tsp. vanilla
1¾ cups flour
1¾ cups oatmeal
1 tsp. baking soda
3 tbsps. cornstarch
3 egg yolks
1 cup sour cream
1 cup sugar

RASPBERRY COFFEE CAKE (nov/dec97pg2) 4-30-99

4 boxes Raspberry Jiffy Mix
1 (3 oz.) box instant vanilla pudding mix
1¼ cups milk
4 eggs

Combine first two ingredients, add remaining ingredients and beat well.

Filling:
1 (8 oz) pkg. cream cheese, softened
1 egg
1½ cups powdered sugar

Pour half the batter in a Bundt or 9x13" pan. Spoon in filling and top with remaining batter. Bake at 350° for 48-52 minutes.

Glaze: 2-3 Tbsps. water and 1 box Jiffy White Frosting mix. Combine and drizzle over warm cake.

RHUBARB SWIRL (3-29-99) 4-30-99

18 graham crackers
½ cup sugar
3 tbsps. margarine, melted

Crush the crackers; combine with sugar and margarine. Press mixture into a 9x13" pan and chill in refrigerator.

Filling:
3 cups diced rhubarb
½-¾ cups sugar
1 pkg. strawberry gelatin (3 oz.)
1 pkg. instant vanilla pudding (3 oz.)
1¾ cups milk
8 ozs. whipped topping

MOCK APPLE PIE (may63pg2) 4-30-99

Boil together:

1 1/2 cups water
1 1/2 cups white sugar
1 1/2 teaspoons of cream of tartar
16 soda crackers, broken into large pieces (to resemble apple slices)

Boil together till soda crackers look clear. Pour boiling mixture into unbaked pie shell. Top with butter or cinnamon. Add top crust and bake same as apple pie.

OLIVE GARDEN DRESSING (2-15-99) 4-30-99

½ cup white vinegar
1/3 cup water
1/3 cup vegetable oil
¼ corn syrup
2½ tbsps. romano cheese, grated
2 tbsps. dry pectin
2 tbsps. egg substitute
1¼ tsp. salt
1 tsp. lemon juice
½ tsp. minced garlic
¼ tsp. dried parsley
pinch dried oregano
pinch crushed red pepper flakes

Combine and blend in blender for 30 seconds. Chill well.

RHUBARB PUDDING #2 (4-28-99) 4-30-99

1 cup buttermilk or sour milk
1 cup sugar
1½ cups flour
1 tsp. baking soda
¼ tsp. butter
½ tsp. salt
4 cups rhubarb, chopped
1½ cups boiling water
1½ cups sugar

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