August 3 August 10 August 17 August 24 August 31
Request for cookies that will ship well in the heat. Mentioned Dreamsicle Cookies 8-3-02 Top of page
Send funny faced drawings to our troops by sending them here:
Mr. and Mrs. Kenneth Opatz
Washington Street
Lisbon, Iowa 52253
If you have baby cribs with small spaces between the bars and you don't need them anymore The Pregnant Mother Crisis Center will take them. Please call (319) 854-7442 and ask for Carol.
DRESSING (June Midwest Living) (7-20-02) 8-3-02
1 cup mayonnaise
½ cup creamy garlic dressing
(wishbone ranch garlic dressing)
½ cup sour cream (or ½
cup buttermilk)
½ tsp. WOR sauce
1/8 tsp. salt (optional)
1/8 tsp. garlic powder
1/8 tsp. white pepper
Mix all together with fork. Keep in refrigerator. To change consistency you can add milk.
Tip: If you use fresh peaches with gelatin it will not set up. 8-3-02
QUICK FRUIT SALAD (with pie filling) 8-3-02
1 21 oz. can of peach pie filling
3 firm bananas sliced
2 cups strawberries halved
1 cup seedless grapes
Combine and refrigerate.
FRESH PEACH PIE 8-3-02
5 large fresh peaches
1 cup sugar
2 tbsps. flour
2 tbsps. margarine
2 eggs, well beaten
10 inch pie crust
Bake at 375° reduce heat to 350° after 15 minutes. Bake until custard is firm.
PEACH DESSERT 8-3-02
Put 1 quart of fruit in the bottom of a 9x13" pan about ¼ inch from top of the way up. Sprinkle 1 cup of sugar over the fruit. Sprinkle 1 3 oz. box of Jell-O mix over that. (if rhubarb, use strawberry Jell-O, if black berry, use black cherry, if peach, use peach Jell-O) Pour 1 box of yellow or white cake mix dry over the fruit and Jell-O. Melt one stick of butter and pour over cake mix. Pour 1 cup of boiling water over all and bake at 350° for 45 minutes.
PEACH DESSERT (we also found this from 8-16-99) 8-3-02
Mix:
6 cups peaches, sliced
1 cup sugar
Put in 9x13" sprayed pan. Sprinkle 1 pkg. dry apricot Jell-O. 1 pkg. yellow cake mix, dry sprinkle on top. 1 stick butter melted and drizzled on top. 1 cup water poured over all, evenly. Bake 350° 50-60 minutes. Serve with ice cream or milk.
PICKLED BANANA PEPPERS 8-10-02 Top of page
4 quarts long red, green, or yellow
peppers
1½ cups salt
2 tbsps. prepared horseradish
2 cloves garlic
10 cups vinegar
2 cups water
¼ cup sugar
Wash and drain peppers. Cut 2 small slits into each pepper.
Dissolve salt in 1 gallon of water. Pour over peppers. Let stand 12-18
hours in a cool place. Drain peppers. Rinse again and drain thoroughly.
Combine remaining ingredients. Simmer for 15 minutes then remove garlic.
Pack peppers into hot jars. Leaving
½
inch head space. Bring liquid to a boil. Fill the jars ½
inch from top with liquid. Remove
air bubbles. Wipe lids and rims. Process in hot water
bath for 10 minutes.
CANNED CORN RELISH 8-10-02
10 cups kernel corns use fresh medium ears of corn or
2½ cups sweet red
pepper diced
2½ cups green pepper
2½ cups chopped celery
1¼ cups chopped onion
¾ cups sugar
5 cups vinegar
2½ tbsps. salt
2½ tsps. celery seed
2½ tbsps. dry mustard
1¼ tsps. turmeric
Remove husks and silks. Cook ears of corn in boiling water for 5 minutes. Immediately drop into cold water. Cut corn from cobs. Do not scrape cobs.
Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed. Cover pan until mixture starts to boil. Boil uncovered for 5 minutes, stirring occasionally. Mix dry mustard and turmeric. Blend with a small amount of liquid from the boiling mixture. Add with corn to boiling mixture. Return to boiling, cook for 5 minutes, stirring occasionally. May be thickened with when corn is added ¼ cup flour blended with ¼ cup water stirring frequently to prevent scorching.
Pack loosely while boiling hot into hot pint jars filling to ½ inch from the top. Remove air bubbles. Wipe jar rims. Process in boiling water bath for 15 minutes.
MARSHMALLOW FROSTING (we found this may/jun81pg7 requested didn't give) 8-10-02
1 cup Karo white syrup
4 large marshmallows, cut-up
½ teaspoon baking powder
1 teaspoon vanilla
2 egg whites
Melt marshmallows and syrup, pour over egg whites, and beat till stiff. Add remaining ingredients and beat well.
TRIPLE CHOCOLATE QUICK BREAD (mar/apr97pg1) 8-10-02
½ cup softened butter or margarine
2/3 cup packed brown sugar
2 eggs
1 cup mini semi sweet chocolate chips
1½ cups applesauce
2 tsps. vanilla
2½ cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½ cup mini semi sweet chocolate chips
Topping:
½ cup chocolate chips
1 tbsp. butter
2-3 tbsps. half & half or cream
½ cup powdered sugar
¼ tsp. vanilla
Pinch of salt
Cream the butter and sugar together. Add eggs. Melt the 1 cup of chocolate chips and stir into creamed mixture. Add applesauce and vanilla. Combine and add dry ingredients. Stir in the ½ cup of chips. Turn out into 4 mini loaf pans. Bake 350° for 35-40 minutes. Let cool 10 minutes before removing from pans.
For topping melt the chips and butter together. Add remaining ingredients and glaze the loaves.
PEACH DESSERT (8-3-02) 8-10-02
Put 1 quart of fruit in the bottom
of a 9x13 pan about ¼ of the way up.
Sprinkle 1 cup of sugar over the fruit. Sprinkle 1 3 oz. box of Jell-O
mix over that. (if rhubarb, use strawberry Jell-O, if black berry, use
black cherry, if peach, use peach Jell-O) Pour 1 box of yellow or white
cake mix dry over the fruit and Jell-O. Melt one stick of butter and pour
over cake mix. Pour 1 cup of boiling water over all and
bake at 350° for 45 minutes.
RHUBARB CUSTARD BARS (6-1-02) 8-10-02
Crust:
2 cups flour
¼ cup sugar
1 cup cold butter or margarine
In a bowl combine flour and sugar. Cut in butter or margarine until mixture resembles course crumbs. Press into greased 9x13" pan. Bake 350° 10 minutes.
Filling:
2 cups sugar
7 tbsps. flour
1 cup whipping cream
3 eggs, beaten
5 cups finely chopped rhubarb fresh or frozen thawed
and drained
Combine sugar and flour in a bowl. Whisk in whipped cream and eggs. Stir in rhubarb. Pour over crust. Bake 350° 40-45 minutes or until custard is set. Cool.
Topping:
2 3 oz. pkgs. cream cheese, softened
½ cup sugar
½ tsp. vanilla
1 cup whipped cream or Cool Whip
Beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream or Cool Whip. Spread over top. Cover and chill. Cut into bars. Store in refrigerator.
TRIPLE CHOCOLATE QUICK BREAD (mar/apr97pg1) 8-17-02 Top of page
½ cup softened butter or margarine
2/3 cup packed brown sugar
2 eggs
1 cup mini semi sweet chocolate chips
1½ cups applesauce
2 tsps. vanilla
2½ cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½ cup mini semi sweet chocolate chips
Topping:
½ cup chocolate chips
1 tbsp. butter
2-3 tbsps. half & half or cream
½ cup powdered sugar
¼ tsp. vanilla
Pinch of salt
Cream the butter and sugar together. Add eggs. Melt the 1 cup of chocolate chips and stir into creamed mixture. Add applesauce and vanilla. Combine and add dry ingredients. Stir in the ½ cup of chips. Turn out into 4 mini loaf pans. Bake 350° for 35-40 minutes. Let cool 10 minutes before removing from pans.
For topping melt the chips and butter together. Add remaining ingredients and glaze the loaves.
COFFEE CAKE WITH PIE FILLING 8-17-02
1 cup margarine
1¾ cup sugar
4 eggs
3 cups flour
1 tsp. vanilla
½ tsp. baking powder
1 can pie filling, any flavor
Cream margarine and sugar well. Add eggs one at a time. Mix well. Add vanilla. Add flour and baking powder and beat in by hand. Spread 2/3 of batter into a greased 9x13" pan. Spread pie filling over batter. Drop remaining batter by spoonful on filling. Spread carefully over filling. Bake at 350° for 45 minutes. Frost while still warm.
Frosting:
1 cup powdered sugar
1 tbsp. milk
½ tsp. vanilla
Drizzle over warm cake.
WHIPPED CREAM FROSTING 8-17-02 (didn't give)
1 tsp. unflavored gelatin
4 tsps. cold water
1 cup heavy whipping cream
¼ cup powdered sugar, sifted
½ tsp. clear vanilla
Combine gelatin and cold water in
small saucepan. Let stand until thick. Place over low heat stirring constantly,
just until gelatin dissolves. Remove from heat and cool. Do not let set.
Whip the whipping cream, vanilla and sugar until slightly thickened. While
beating slowly gradually add gelatin and whipped cream mixture. Whip on
high speed until stiff. Yields 2 cups. Cake frosted with this must
be kept in refrigerator.
BANANA ALMOND COFFEE CAKE 8-17-02
½ cup butter, melted, divided
2/3 cup brown sugar, divided
2/3 cup sliced almonds, divided
2 bananas, mashed
1 egg, beaten
¼ cup sugar
2 cups bisquick
1/3 cup milk
1¾ tsps. cinnamon
½ tsp. nutmeg
Pour ¼ cup butter into bundt pan that has been spray with vegetable spray. Evenly sprinkle 1/3 cup brown sugar, and 1/3 cup of almonds. In mixing bowl combine bananas, egg, and sugar. Blend in bisquick and milk. Spoon half of banana mixture into bundt pan. Mix remaining brown sugar, almonds, cinnamon and nutmeg sprinkle over banana mixture. Slowly pour remaining butter over the banana mixture in pan. Top with remaining banana mixture. Smooth out batter. Bake at 400° for 25 minutes. Until tests done with toothpick Let set for 10 minutes then invert onto plate.
RHUBARB CUSTARD BARS (6-1-02) 8-17-02
Crust:
2 cups flour
¼ cup sugar
1 cup cold butter or margarine
In a bowl combine flour and sugar. Cut in butter or margarine until mixture resembles course crumbs. Press into greased 9x13" pan. Bake 350° 10 minutes.
Filling:
2 cups sugar
7 tbsps. flour
1 cup whipping cream
3 eggs, beaten
5 cups finely chopped rhubarb fresh or frozen thawed
and drained
Combine sugar and flour in a bowl. Whisk in whipped cream and eggs. Stir in rhubarb. Pour over crust. Bake 350° 40-45 minutes or until custard is set. Cool.
Topping:
2 3 oz. pkgs. cream cheese, softened
½ cup sugar
½ tsp. vanilla
1 cup whipped cream or Cool Whip
Beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream or Cool Whip. Spread over top. Cover and chill. Cut into bars. Store in refrigerator.
SAND DOLLAR COOKIES (requested, didn't give found on martha stewart Aug. 9) 8-17-02
Makes about 15 cookies
For variations on these cookies, try adding lemon zest,
dipping them in chocolate, or sandwiching two of them together with jam.
¾ cup (1½ sticks) unsalted butter, room
temperature
1/3 cup confectioners’ sugar
3½ tablespoons granulated sugar
2 teaspoons pure vanilla extract
¼ teaspoon coarse salt
1 1/3 cups all purpose flour
1 large egg
Sliced blanched almonds, for decorating
½ teaspoon cinnamon
1. Cut two pieces of parchment or waxed paper into 12-by-20-inch rectangles. Set aside. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, mix together butter, confectioners’ sugar, and 1½ tablespoons granulated sugar on medium-low speed. Add vanilla extract; mix until just combined.
2. In a medium bowl, whisk together salt and flour. With mixer on low speed, gradually add flour to butter mixture. Mix dough, scraping down sides of bowl once or twice, until just combined.
3. Transfer dough to center of one of the reserved pieces of parchment paper. Place second piece of reserved parchment paper directly over dough. Shape dough into a round. On a flat surface, roll dough to 1/8-inch thickness. Chill until firm on a baking sheet, about 1 hour.
4. Heat oven to 325°. In a small bowl, whisk egg together with 1 teaspoon cold water. Set aside. Line two baking pans with Silpats. Set aside.
5. Remove chilled dough from refrigerator, and place on a flat surface. Remove parchment paper from surface of dough, and reserve. Using a 3½-inch round cutter, cut out dough rounds, and transfer to prepared baking pans spaced about 2 inches apart. Lightly brush tarts with egg wash, and decorate with three sliced almonds.
6. In a small bowl, combine remaining 2 tablespoons sugar with cinnamon. Sprinkle over tarts.
7. Bake until light golden brown, 15 to 20 minutes. Transfer tarts to a wire rack to cool.
8. Reroll remaining dough between reserved parchment to 1/8-inch thickness, and chill until firm, about 1 hour. Repeat steps 5, 6, and 7 with chilled dough.
BANANA BREAD W/COCONUT PUDDING 7-21-99 (same as COCONUT CREAM PUDDING MIX BANANA BREAD may/jun01pg3 also called Moist Banana Bread 8-12-99) 8-24-02 Top of page
2 cups sugar
1 cup vegetable oil
5 eggs
2 cups crushed bananas
2 cups flour
1 tsp. each salt, 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.
GREAT PUMPKIN SPICE CAKE (nov/dec93pg1) 8-24-02
1 pkg. spice cake. dry
1 30 oz. can pumpkin pie mix, as
is do not mix anything in
1/3 cup water
2 tsps. baking soda
2 eggs
Dissolve soda in water Combine ingredients and pour in a greased 9" x 13" pan. Bake at 350° for 45-50 minutes or till tests done.
Topping: 8-10 oz. whipped topping
1/3 cup brown sugar
1 tsp. vanilla
Combine. frost and refrigerate.
SPINACH DIP (mar/apr92pg7 didn't give) 8-24-02
1 (10 oz.) pkg. frozen spinach
1 cup mayonnaise
1 cup sour cream
1 pkg. Knorr vegetable soup mix
1 can water chestnuts
Drain and squeeze dry, chopped spinach. Blend all ingredients, except water chestnuts. Cut water chestnuts fine and add. Stir to blend.
Tea version of Cappuccino Requested 8-24-02
TACO PIE 8-24-02
Olive oil
Flour tortillas
1 8 oz. can tomato sauce
Dash salt
Fried chives
½ chopped tomato, can use
canned spiced tomatoes, drained
1 lb. ground beef, cooked and drained
1 can black olives. chopped
2 cups 3 cheese Mexican blend cheese
Grease a 9 or 10" round shallow glass casserole dish with olive oil. Line with the flour tortillas including the sides. Pour on tomato sauce, sprinkle with the salt, chives and chopped tomatoes. Layer with ground beef and black olives. Top with half the cheese. Cover with more flour tortillas and brush with olive oil. Bake 350° 20 minutes. Add remaining cheese and bake 10 more minutes. Let set 5 minutes and cut like a pie.
BROWNIES WITH COOKIE DOUGH FROSTING (requested recipe from Woman's World magazine, didn't give, found this online) 8-24-02
Use your favorite brownie recipe, or purchase a box mix and frost with this icing.
CHOCOLATE CHIP COOKIE DOUGH ICING 8-24-02
1/2 cup butter
1/2 cup brown sugar
1/4 cup sugar
1 tsp vanilla
2 tablespoons milk
1 cup flour
1 - 1 1/2 cups mini
chocolate chips
Cream butter and sugars. Add milk and vanilla and mix well. Beat in flour; at this point you may need to add a little more milk if it is too thick. Spread over cooled brownies, and sprinkle with chocolate chips. Chill until firm.
BAKED EGGPLANT PARMESAN (didn't give) 8-24-02
Nonstick cooking spray
¾ cup soy milk or skim milk
1 cup bread crumbs
1 cup wheat germ
1 teaspoon basil
½ teaspoon oregano
½ teaspoon thyme
¼ teaspoon salt
2 medium eggplants, washed, ends
removed, and cut into ½-inch slices
2 cups tomato sauce
½ pound fat-free mozzarella
cheese
½ cup grated Parmesan cheese
Preheat oven to 375°. Spray nonstick baking sheet with cooking spray. Place milk in shallow bowl. In second bowl, combine bread crumbs, wheat germ, basil, oregano, thyme, and salt. Dip eggplant slices first in milk, then dip in bread crumb mixture to coat both sides. Place prepared eggplant on baking sheet. Bake at 375° until tender, about 25 to 30 minutes. Remove from oven, cover, and keep warm. In large casserole dish, spread ¼ cup tomato sauce on bottom of pan. Add a layer of eggplant, then tomato sauce, then mozzarella cheese. Repeat layers until ingredients are used. Sprinkle top with Parmesan cheese. Bake, uncovered, at 375° for 45 minutes, or until edges are bubbly. Let sit for 10 minutes before cutting. Serve hot.
PEACH DESSERT (8-3-02) 8-24-02
Put 1 quart of fruit in the bottom of a 9x13 pan about ¼ inch from top of the way up. Sprinkle 1 cup of sugar over the fruit. Sprinkle 1 3 oz. box of Jell-O mix over that. (if rhubarb, use strawberry Jell-O, if black berry, use black cherry, if peach, use peach Jell-O) Pour 1 box of yellow or white cake mix dry over the fruit and Jell-O. Melt one stick of butter or margarine and pour over cake mix. Pour 1 cup of boiling water over all and bake at 350° for 45 minutes.
QUICK CUCUMBERS: Just add ranch dressing to cucumbers and if wanted some vinegar for zip. 8-24-02
NO SHOW 8-31-02Top of page
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