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HAWAIIAN BREAD (mar/apr93pg3) 4-7-01 top of page
2¾ cups flour
1 tsp. soda
2 cups sugar
1 tsp. salt
3 eggs, beaten
1 cup oil
1 tsp. vanilla
1 cup crushed pineapple & juice
2 mashed bananas
1 cup nuts (optional)
½ cup coconut (optional)
Combine and turn into 2 greased & floured loaf pans. Bake at 350° for 1 hour, till tests done.
SUPERB STRAWBERRY BANANA FRENCH TOAST (from 1998 newspaper 3-10-01) 4-7-01
10-12 day old french bread diagonally
sliced
5 slightly beaten eggs
¾ cup milk
1 tbsp. vanilla
pinch of baking powder
1 16 oz. pkg. whole frozen strawberries
3 firm bananas, sliced
1 cup sugar
1 tbsp. pumpkin pie spice
cinnamon/sugar
In a large baking dish 9"x13" arrange the bread in the bottom. In a medium bowl mix the eggs, milk and vanilla, baking powder. Pour over the bread and turn each piece to coat. Cover and refrigerate overnight. Remove dish from refrigerator and let set. In a large bowl combine the strawberries, bananas, sugar and pumpkin pie spice. Pour strawberry mixture in baking dish large enough to hold the soaked bread. Place the bread on top the strawberry mixture. Sprinkle lightly with cinnamon/sugar. Bake 350° 30 minutes. Serves 4.
PICKLED CHICKEN GIZZARDS 4-7-01
1 cup water
1 cup apple cider vinegar
½ cup sugar
1 tsp. salt
1 large onion, cut in ¼"
slices
Cook gizzards and drain. Bring first 4 ingredients to boil. Add gizzards and return to boil. Remove from heat and add onion. Can add pickling spices if desired; in cheesecloth bag while boiling the first 4 ingredients.
ASPARAGUS 4-7-01
1 lb. fresh asparagus
2 tbsps. butter or margarine
salt and pepper to taste
Place on large sheet heavy duty aluminum foil. Dot with butter. Seal tightly. Place on a cookie sheet. Bake 350° 25-30 minutes.
NATURAL DYES FOR EASTER EGGS (Recipe courtesy of Food Network Kitchens) 4-7-01
Red:
2 pounds beets, peeled, diced
Yellow/tan:
1 pound onion skins
Yellow/orange:
1 1/2 cup (1.9 ounce) jar turmeric
Purple:
2 small heads red cabbage, sliced
Warm brown:
1 (6 cup) pot of strong coffee
Distilled white vinegar
For all but the coffee color, in a 5 quart saucepan add 1 vegetable or ingredient. Add 4 quarts water, bring to a boil and cook for 1/2 hour or until the color is very dark. Allow to cool to room temperature and strain out vegetables. Add 1/4 cup distilled white vinegar and then add hard boiled eggs to each color. Refrigerate overnight. For the coffee color: brew the coffee. Allow to cool to room temperature. Add 1/4 cup distilled white vinegar, add hard boiled eggs, refrigerate overnight. Yield: each color will color 1 dozen eggs.
FRUIT SALAD (from Aunt Fern 3-24-01) 4-7-01
1 large pkg. vanilla instant pudding
2 tbsps. Tang
1 15 oz. can pineapple chunks
1 15 oz. can chunky mixed fruit
1 10 oz. can mandarin oranges
2 medium bananas, sliced if desired
Drain all fruit; reserve juice. Combine Tang and pudding. Fold in drained fruit, using juice as needed to get right consistency. Refrigerate overnight.
EASTER BASKETS 4-7-01
1 7 oz. jar marshmallow cream
¼ cup creamy peanut butter
2 tbsps. butter or margarine, melted
1 5 oz. can chow mein noodles
1 cup pastel M&Ms
confectioners sugar
In a mixing bowl beat, marshmallow cream, peanut butter and butter until smooth. Fold in the noodles and M&M's. Chill until its easy to handle. On waxpaper form into nest with 1/3 cup cupful. Chill about 30 minutes. Put several M&M's into each nest.
EASTER BASKETS 4-7-01
Make Rice Krispies Treat recipe. Line custard cups with cupcake liners. Form baskets with Rice Krispies treat mixture while still warm. When cool add jelly beans. Can also color coconut with green food coloring for grass.
BABY SIZED EASTER EGG CENTERS 4-7-01
1 cup sweetened condensed milk
2 lbs. powdered sugar
½ lb. butter
1½ tsps. vanilla
Mix altogether using powdered sugar as needed to make stiff mixture. Form into 100 balls or egg shapes Dip into chocolate coating or colored coating. Note: these can be made into candy easter egg centers or just used as a regular creamy center for making bonbon. Also can add flavoring or colorings if desired.
MEAT DISH FROM DOUG WAGNER (4-7-01) 4-21-01
Make a bowl shape out of ground beef about a patties worth and fill the meat bowl with frozen vegetables place in aluminum foil and sprinkle dry brown gravy mix over the top. Fold up the foil into a tent. Put on the grill for 30-45 minutes. Can also add diced potatoes.
Hint: Instead of using oysters, use salsify (a vegetable). 4-14-01 top of page
CARROT STUFFING CASSEROLE (2-3-01) 4-14-01
4 cups sliced cooked and drained
carrots
1 can cream celery soup
1 chopped onion
1 stick melted margarine
½ sharp shredded cheddar
cheese
1 box chicken flavored stuffing
mix
Mix altogether put into greased 2 qt. casserole. Top with another ½ cup cheddar cheese. Cover and bake 350° about 30 minutes.
FRUIT SALAD (from Aunt Fern 3-24-01) 4-14-01
1 large pkg. vanilla instant pudding
2 tbsps. Tang
1 15 oz. can pineapple chunks
1 15 oz. can chunky mixed fruit
1 10 oz. can mandarin oranges
2 medium bananas, sliced if desired
Drain all fruit; reserve juice. Combine Tang and pudding. Fold in drained fruit, using juice as needed to get right consistency. Refrigerate overnight.
JELLIED VEAL LOAF 4-14-01
2 pounds veal shoulder or breast
3 cups cold water
2 tsps. salt
2 hard cooked eggs
2 tbsps. chopped sweet pickles
3 tbsps. vinegar
6 tbsps. mayonnaise
salt and pepper to taste
1 to 2 tbsps. unflavored gelatin
¼ cup cold water
Dice veal into 1 inch cubes, simmer in covered pan for about an hour or until tender. Drain off broth and chill. Should be 2 cups, if not, add water to make it 2 cups. Combine meat, eggs, pickles, vinegar, mayonnaise, salt and pepper. If the broth gels, use 1 tablespoon of gelatin. Otherwise use 2. Soften gelatin 5 minutes in the ¼ cup of cold water and melt over hot water. Heat broth until just liquid. Add gelatin and stir thoroughly into meat mixture. Pour into glass pan rubbed with salad oil. Chill until firm and slice.
CROCKPOT SCALLOPED POTATOES (1-28-98) 4-14-01
6 medium potatoes
1 small onion, thinly sliced
¼ cup flour
1 tsp. salt
¼ tsp. pepper
2 tsps. butter
1 can cheddar cheese 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.)
SAW DUST PIE 4-14-01
7 egg whites, unbeaten
1½ cups sugar
1½ cups vanilla wafer crumbs
1½ cups pecan pieces
1½ cups (6 ozs.) coconut
1 (9") pie shell, unbaked
Combine ingredients in a large bowl. Pour into 9" unbaked pie shell. Bake at 325° for 25-30 minutes. Serve warm for more flavor top with cool whip and sliced bananas.
RASPBERRY CORDIAL (1-27-01) 4-14-01
1 qt. raspberries (fresh)
3 cups sugar
1/5 vodka
Put in jug and mix well. Refrigerate and stir everyday for two weeks. After 2 weeks strain through cheesecloth. Mix with lemon lime soda or ginger ale to taste.
OVERNIGHT CASSEROLE (3-3-01) 4-14-01
2 stalks celery, cut
1 lb. carrots, cut
1 head cauliflower, cut into 1"
pieces
Cook 'til almost tender and drain.
Combine in a saucepan and bring to boil:
1 can tomato soup, undiluted
1 cup sugar
½ cup salad oil
½ cup vinegar
½ tsp. pepper
1/8 tsp. dill weed
1 tsp. salt or less
In 2 qt. casserole combine cooked vegetables. Add 1 large onion cut into rings, 1 bell pepper in slices (optional). Pour hot soup mixture over vegetables. Chill overnight. Can add 1 can mushroom, drained. Next morning bake 45 minutes 350°.
TOFFEE MALTED COOKIES (MAR/APR Country Women magazine 3-24-01) 4-21-01 top of page
1 cup butter or margarine, softened
½ cup sugar
½ cup packed brown sugar
2 eggs
1 pkg. 3.4 oz. instant vanilla
pudding
1 tsp. vanilla
2¼ cups flour
1 cup quick cooking oats
1 tsp. baking soda
½ tsp. salt
1 cup malted milk balls, chopped
¾ cup english toffee bits
or almond brickle chips
In mixing bowl cream butter and sugar. Add eggs one at a time; beating well after each addition. Add pudding mix and vanilla. Combine remaining dry ingredients. Add to the cream mixture. Add malted milk balls and toffee bits. The dough will be stiff. Drop by rounded teaspoonfuls onto ungreased baking sheet 2" apart. Bake 350° 12-15 minutes or 'til brown.
BANANA BREAD W/COCONUT PUDDING (7-21-99) 4-21-01
2 cups sugar
1 cup vegetable oil
5 eggs
2 cups crushed bananas
2 cups flour
1 tsp. each salt, baking soda and
cinnamon
1½ cups walnuts
2 3 oz. pkgs. instant coconut cream
pudding
Beat sugar and oil. Add eggs and bananas. Stir the dry ingredients into this and add the nuts. Divide the batter into 3 loaf pans. Bake 350° 45-60 minutes.
MEAT DISH FROM DOUG WAGNER (4-7-01) 4-21-01
Make a bowl shape out of ground beef about a patties worth and fill the meat bowl with frozen vegetables place in aluminum foil and sprinkle dry brown gravy mix over the top. Fold up the foil into a tent. Put on the grill for 30-45 minutes. Can also add diced potatoes.
AMANA PICKLED HAM (nov/dec82pg4, same as PICKLED HAM may68pg1) 4-21-01
1 quart boiled ham, cut into small
pieces
2 cups water
1 cup vinegar
1 large onion, chopped
Combine and let stand overnight in porcelain crock or bowl.
PICKLED HAM FROM AMANA (from Gazette) 4-21-01
2 cups cubed ham
2 cups water
1 cup cider vinegar
1 tbsp. sugar
1 large onion, sliced into rings
or chopped
1 tbsp. whole mixed pickling spice
1 tsp. salt
Put pickling spice in a small cheesecloth bag and tie shut. Place all ingredients except ham in a sauce pan. Bring to boil and add cubed ham. Cover and simmer for 20 minutes. Remove spice bag and cover and chill before serving.
GRETCHEN'S PISTACHIO CAKE (3-17-01) 4-21-01
1 box Duncan Hines cake white
mix
5 eggs
½ cup oil
½ cup water
½ cup milk
2 pkgs. pistachio pudding
Beat all together with electric mixer. Pour into greased and floured angelfood cake pan. Bake 350° 55 minutes or 'til done. Sprinkle with powdered sugar or frost Duncan Hines chocolate frosting.
CHEESEBURGER CHOWDER (foodtv.com) 4-21-01
Recipe courtesy Jackie Smith
1/2 pound ground beef
3/4 cup chopped onion
4 tablespoons butter, divided
2 cloves garlic, minced
1 cup diced carrots
1 teaspoon dried basil
1 teaspoon dried parsley
3 cups chicken broth
4 cups diced peeled potatoes
1/4 cup flour
1 1/2 cups evaporated milk
2 cups cubed process American Cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup sour cream
Garnish:
Chopped dill pickle
Chopped tomato
In a sauté pan brown the ground beef. Drain and set aside. In same sauté pan sauté onion in 1 tablespoon butter until tender. Add garlic, carrots, basil and parsley. Sauté about 3 minutes. Add broth and beef and potatoes. Bring to a boil. Reduce heat and cover, simmer for 15 to 20 minutes or until carrots and potatoes are tender. Meanwhile melt remaining butter in a small skillet. Add flour and cook, stirring, for 3 to 5 minutes. Gradually add evaporated milk, stirring constantly, cooking and stirring for 6 to minutes. Gradually stir the sauce into the soup. Bring to a boil and cook for 2 minutes. Reduce heat to low. Add cheese, salt and pepper. Continue to stir until cheese melts. Remove from heat and blend in sour cream. Garnish each serving with chopped fresh tomatoes and dill pickle slices.
Yield: 8 servings
Prep Time: 5 minutes
Cooking Time: 30 minutes
CHOCOLATE PEANUT SWEETIES (Genevieve High) (mar/apr2000pg2) 4-28-01 top of page
1 cup peanut butter
½ cup butter, softened
3 cups confectioners sugar
60 miniature pretzel twists
1½ cups milk chocolate chips
1 tbsp. vegetable oil
In a mixing bowl, beat peanut butter and butter until smooth. Beat in confectioner's sugar until combined. Shape dough into 1 inch balls; press one on top of each pretzel. Place balls on waxed paper lined baking sheets; refrigerate until peanut butter mixture is firm (about 1 hour.)
Use bay leaves to scare away ants. (Paul Harvey) 4-28-01
TOFFEE MALTED COOKIES (MAR/APR Country Women magazine 3-24-01) 4-28-01
1 cup butter or margarine, softened
½ cup sugar
½ cup packed brown sugar
2 eggs
1 pkg. 3.4 oz. instant vanilla
pudding
1 tsp. vanilla
2¼ cups flour
1 cup quick cooking oats
1 tsp. baking soda
½ tsp. salt
1 cup malted milk balls, chopped
¾ cup english toffee bits
or almond brickle chips
In mixing bowl cream butter and sugar. Add eggs one at a time; beating well after each addition. Add pudding mix and vanilla. Combine remaining dry ingredients. Add to the cream mixture. Add malted milk balls and toffee bits. The dough will be stiff. Drop by rounded teaspoonfuls onto ungreased baking sheet 2" apart. Bake 350° 12-15 minutes or 'til brown.
GRETCHEN'S PISTACHIO CAKE (3-17-01) 4-28-01
1 box Duncan Hines cake white
mix
5 eggs
½ cup oil
½ cup water
½ cup milk
2 pkgs. pistachio pudding
Beat all together with electric mixer. Pour into greased and floured angelfood cake pan. Bake 350° 55 minutes or 'til done. Sprinkle with powdered sugar or frost Duncan Hines chocolate frosting.
A caller called in and said she microwaved a bowl of rhubarb and a bowl of oatmeal and combined them and added brown sugar when she didn't have enough rhubarb. 4-28-01
JELLIED VEAL LOAF (4-14-01) 4-28-01
2 pounds veal shoulder or breast
3 cups cold water
2 tsps. salt
2 hard cooked eggs
2 tbsps. chopped sweet pickles
3 tbsps. vinegar
6 tbsps. mayonnaise
salt and pepper to taste
1 to 2 tbsps. unflavored gelatin
¼ cup cold water
Dice veal into 1 inch cubes, simmer in covered pan for about an hour or until tender. Drain off broth and chill. Should be 2 cups, if not, add water to make it 2 cups. Combine meat, eggs, pickles, vinegar, mayonnaise, salt and pepper. If the broth gels, use 1 tablespoon of gelatin. Otherwise use 2. Soften gelatin 5 minutes in the ¼ cup of cold water and melt over hot water. Heat broth until just liquid. Add gelatin and stir thoroughly into meat mixture. Pour into glass pan rubbed with salad oil. Chill until firm and slice.
BABY SIZED EASTER EGG CENTERS (4-7-01) 4-28-01
1 cup sweetened condensed milk
2 lbs. powdered sugar
½ lb. butter
1½ tsps. vanilla
Mix altogether using powdered sugar as needed to make stiff mixture. Form into 100 balls or egg shapes Dip into chocolate coating or colored coating. Note: these can be made into candy easter egg centers or just used as a regular creamy center for making bonbon. Also can add flavoring or colorings if desired.
BANANA BREAD W/COCONUT PUDDING (7-21-99) 4-28-01
2 cups sugar
1 cup vegetable oil
5 eggs
2 cups crushed bananas
2 cups flour
1 tsp. each salt, baking soda and
cinnamon
1½ cups walnuts
2 3 oz. pkgs. instant coconut cream
pudding
Beat sugar and oil. Add eggs and bananas. Stir the dry ingredients into this and add the nuts. Divide the batter into 3 loaf pans. Bake 350° 45-60 minutes.
HAWAIIAN BREAD (mar/apr93pg3) 4-28-01
2¾ cups flour
1 tsp. soda
2 cups sugar
1 tsp. salt
3 eggs, beaten
1 cup oil
1 tsp. vanilla
1 cup crushed pineapple & juice
2 mashed bananas
1 cup nuts (optional)
½ cup coconut (optional)
Combine and turn into 2 greased & floured loaf pans. Bake at 350° for 1 hour, till tests done.
Brew for Codling Moths (jul/aug93pg8) 4-28-01
Place in 1 gal. milk jug:
1 cup vinegar
1 cup sugar
1 banana peel
Fill with water and shake till sugar dissolves. Hang in middle of apple tree before blossoms open to keep larvae from burrowing into apples. Fill when full of bugs.
CHEESEBURGER CHOWDER (foodtv.com 4-21-01) 4-28-01
Recipe courtesy Jackie Smith
1/2 pound ground beef
3/4 cup chopped onion
4 tablespoons butter, divided
2 cloves garlic, minced
1 cup diced carrots
1 teaspoon dried basil
1 teaspoon dried parsley
3 cups chicken broth
4 cups diced peeled potatoes
1/4 cup flour
1 1/2 cups evaporated milk
2 cups cubed process American Cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup sour cream
Garnish:
Chopped dill pickle
Chopped tomato
In a sauté pan brown the ground beef. Drain and set aside. In same sauté pan sauté onion in 1 tablespoon butter until tender. Add garlic, carrots, basil and parsley. Sauté about 3 minutes. Add broth and beef and potatoes. Bring to a boil. Reduce heat and cover, simmer for 15 to 20 minutes or until carrots and potatoes are tender. Meanwhile melt remaining butter in a small skillet. Add flour and cook, stirring, for 3 to 5 minutes. Gradually add evaporated milk, stirring constantly, cooking and stirring for 6 to minutes. Gradually stir the sauce into the soup. Bring to a boil and cook for 2 minutes. Reduce heat to low. Add cheese, salt and pepper. Continue to stir until cheese melts. Remove from heat and blend in sour cream. Garnish each serving with chopped fresh tomatoes and dill pickle slices.
Yield: 8 servings
Prep Time: 5 minutes
Cooking Time: 30 minutes
GRANDMA'S RHUBARB PIE (may/jun2001pg5) 4-28-01
3 cups diced rhubarb
1 cup sugar
4 tbsps. flour
2 egg yolks
1 cup milk or cream
2 egg whites
3 tbsps. sugar
Mix together flour and first sugar. Stir and mix with rhubarb. Put in an unbaked pie shell. Mix egg yolks and milk together. Pour over the rhubarb. Bake at 425 degrees until the middle is set. Aprox. 45-60 minutes. Take egg whites and second sugar. Beat 'til stiff. Put on top of pie. Bake until meringue is golden brown. Refrigerate 'til cool.
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