TATOR TOT CASSEROLE 2-5-11 top of page
1 pounds ground beef
1 medium onion, chopped
2 cans french style green beans
2 small cans mushrooms, drained
2 cans cream of mushroom soup
8 oz. shredded cheddar cheese
32 oz. bag tator tots
salt and pepper to taste
Brown beef with onion. Drain grease. Put beef in the bottom of glass casserole dish. Combine green beans, mushrooms, and soups. Pour over meat. Sprinkle cheese on top. Top with layer of tator tots. Bake uncovered at 350° for 1 hour.
PERFECT PASTA PIZZA 2-5-11
8 oz. spaghetti, cooked and drained
1 egg, beaten
1/4 cup milk
3/4 pound ground beef
1 can tomato sauce
1 envelope of good seasons garlic
and herb dressing mix
1 cup shredded low fat mozarella
cheese
Toss spaghetti, egg, and milk in large bowl. Spread evenly into a greased 12 inch pizza pan. Brown meat, drain. Stir in the tomato sauce and salad dressing mix. Spoon over the noodles in the pizza pan. Add whatever toppings you'd like. Top with cheese. Bake at 350° 20-25 minutes.
SPICY APPLE TWISTS (Grand Prize Winner of the Tenth (1959) Grand National Bake-Off, by Mrs. Don DeVault, Delaware, Ohio) 2-5-11
Preheat oven to 450°.
Prepare 2 large apples, pared, cored and each sliced into eight wedges. Sift together 1 1/2 cups sifted Pillsbury's Best All Purpose Flour and 1 teaspoon salt into mixing bowl. Cut in 1/2 cup shortening until the size of small peas. Sprinkle 4 to 5 tablespoons cold water over mixture, stirring with fork until dough is moist enough to hold together. Form into a square. Roll out on floured surface to 12 inch square. Spread with 2 tablespoons soft butter (or grate or shave firm butter over center half). Fold both sides to center. Roll out to a 16x10 inch rectangle. Cut into sixteen 10x1 inch strips. Wrap one strip around each apple wedge. Arrange in 13x9x2 inch pan, sides not touching. Brush with 1/3 cup butter, melted (using all). Sprinkle with mixture of 1/2 cup sugar and 1 to 1 1/2 teaspoons cinnamon. Pour 3/4 cup water into pan. Bake at 450° for 20 to 30 minutes. Serve warm or cold, plain or with whipped cream.
GRANOLA CEREAL (requested, didn't give nov73pg3) 2-5-11
6 cups quick cooking oats
½ cup vegetable oil or margarine
1/3 cup honey
1½ teaspoons vanilla
½ teaspoon cinnamon
½ to 1 cup chopped nuts,
optional
In a large pan, heat oats in a 350° oven for 10 minutes. In the meantime, combine oil or margarine, honey, vanilla and cinnamon. Drizzle over oatmeal after 10 minutes in the oven and stir until well coated. Add nuts if used. Divide onto 2 cookie sheets and return to 350° oven for 20 to 25 minutes or until golden brown, stirring once or twice. Let cool until crunchy, and put in airtight bowl or bag and refrigerate. Serve with milk, like cereal.
LEMON CHEESE BARS (Country Junction cookbook) 2-5-11
Mix until crumbly:
2 dry lemon cake mixes
2 eggs
2/3 cup oil
Reserve 1 1/2 cups. Put remaining crumbs into bottom of ungreased bar pan. Bake for 15 minutes at 350°.
Beat:
1 pound cream cheese
2/3 cup sugar
2 tbsps. lemon juice
2 eggs
Spread over baked layer. Sprinkle with reserved crumbs. Bake another 15 minutes. Sprinkle with powdered sugar when cool.
CANNED DEER MEAT (requested canned beef, didn't give 11-9-99) 2-5-11
Put onions in the bottom of a qt. jars. Cut up meat into large cubes. Fill with water. Process in pressure canner 1 -1½ hours.
SIX LAYER BEAN DIP 2-5-11
Use a large glass tray to serve at home, or 9x13 pan for traveling.
1 large can fat free refried beans
2 small cans sliced black olives
2 cups shredded mexican cheese
16 oz. sour cream
1 jar salsa
3-4 chopped green onions
Layer into pan or on tray in order. Serve with tortilla chips.
GARLIC CHEESE BISCUITS (from Red Lobster 1-29-11) 2-5-11
2 1/2 cups Bisquick baking mix
3/4 cup cold whole milk
1/2 stick cold butter
1/2 tsp. garlic powder
1 heaping cup grated cheddar cheese
Cut butter into Bisquick until pea-sized. Add milk, garlic powder and cheese. Do not over mix. Put on ungreased cookie sheet. Bake in 400° degree oven for 15 - 17 minutes. After removing from oven, brush with:
2 tbsps. melted butter.
1/4 tsp. parsley flakes
1/2 tsp. garlic powder
DEBBIE'S TOMATO BASIL BISQUE 2-12-11 top of page
1/4 pound butter
1/2 cup onion, chopped
Saute butter with onions until transparent.
3/4 cup flour
Mix together with onions, stirring vigorously.
1 quart whole milk, warm
Add and mix until bubbly.
1 46 oz. tomato juice
2 tbsps. WOR sauce
2 quarts tomatoes, puree
Add to other mixture. Bring to boil.
3/4 tsp. ground oregano
dash white pepper
3/4 tsp. sea salt
1/4 cup sugar
Bring to boil.
1/2 cup fresh basil
Add and cook for 1 minute. Serve.
TATOR TOT CASSEROLE (02-05-11) 2-12-11
1 pounds ground beef
1 medium onion, chopped
2 cans french style green beans
2 small cans mushrooms, drained
2 cans cream of mushroom soup
8 oz. shredded cheddar cheese
32 oz. bag tator tots
salt and pepper to taste
Brown beef with onion. Drain grease. Put beef in the bottom of glass casserole dish. Combine green beans, mushrooms, and soups. Pour over meat. Sprinkle cheese on top. Top with layer of tator tots. Bake uncovered at 350° for 1 hour.
LEMON CHEESE BARS (Country Junction cookbook 02-05-11) 2-12-11
Mix until crumbly:
2 dry lemon cake mixes
2 eggs
2/3 cup oil
Reserve 1 1/2 cups. Put remaining crumbs into bottom of ungreased bar pan. Bake for 15 minutes at 350°.
Beat:
1 pound cream cheese
2/3 cup sugar
2 tbsps. lemon juice
2 eggs
Spread over baked layer. Sprinkle with reserved crumbs. Bake another 15 minutes. Sprinkle with powdered sugar when cool.
Tips, hints and helps: Add burnt sugar flavoring to butterscotch pies for a richer taste. 2-12-11
RASPBERRY DREAM CHEESECAKE 2-12-11
1 12 oz. low fat small curd cottage
cheese
1 8 oz. cream cheese
1 small pkg. sugar free raspberry
jello
2/3 cup boiling water
8 oz. low fat cool whip
1 small graham cracker crust, optional
Puree cottage cheese. Beat in cream cheese. Dissolve jello in boiling water and add in. After mixing, fold in cool whip. Put in crust or pie plate.
SPICY APPLE TWISTS (Grand Prize Winner of the Tenth (1959) Grand National Bake-Off, by Mrs. Don DeVault, Delaware, Ohio 2-5-11) 2-12-11
Preheat oven to 450°.
Prepare 2 large apples, pared, cored and each sliced into eight wedges. Sift together 1 1/2 cups sifted Pillsbury's Best All Purpose Flour and 1 teaspoon salt into mixing bowl. Cut in 1/2 cup shortening until the size of small peas. Sprinkle 4 to 5 tablespoons cold water over mixture, stirring with fork until dough is moist enough to hold together. Form into a square. Roll out on floured surface to 12 inch square. Spread with 2 tablespoons soft butter (or grate or shave firm butter over center half). Fold both sides to center. Roll out to a 16x10 inch rectangle. Cut into sixteen 10x1 inch strips. Wrap one strip around each apple wedge. Arrange in 13x9x2 inch pan, sides not touching. Brush with 1/3 cup butter, melted (using all). Sprinkle with mixture of 1/2 cup sugar and 1 to 1 1/2 teaspoons cinnamon. Pour 3/4 cup water into pan. Bake at 450° for 20 to 30 minutes. Serve warm or cold, plain or with whipped cream.
DIVINITY WITH FLUFFY WHITE FROSTING MIX (11-20-10) 2-12-11
1 (6.5 ounce) package fluffy white
frosting mix
1/3 cup light corn syrup
1 teaspoon vanilla
1/2 cup boiling water
1 pound confectioners sugar
Food color -- optional
1/3 cup pecan halves (60)
Combine frosting mix, corn syrup,
vanilla and boiling water in small size bowl of electric mixer; beat on
high speed until soft peaks form. Transfer to large mixing bowl and
beat on low speed, gradually adding
confectioners sugar. Add food color if desired. Drop by teaspoonfuls onto
waxed paper. At once top each piece with a pecan half. Allow to dry 12
hours or overnight.
Dwayne Schmidt's Beer Bread (nov/dec76pg7) 2-12-11
3 cups self rising flour
3 tbsps. sugar
1 can warm beer
Mix ingredients and put in 2 regular sized loaf pans. Bake at 350, 45-50 minutes. Butter tops while hot to make crunchy.
LEMON BARS (9-18-10) 2-12-11
1 angel food cake mix
1 can lemon pie filling
Mix. Bake in non stick jellyroll pan. Bake at 350° for 15 minutes. Sprinkle with powdered sugar.
PIE CRUST 2-12-11
3 cups flour
a little salt
1 cup shortening
cold water
PIE CRUST 2-12-11
1 cup flour
1/2 cup shortening
1/4 cup cold water
pinch salt
Mix together.
BAKED MACARONI AND CHEESE 2-19-11 top of page
2 1/2 cups elbow macaroni, cook
for 5 minutes and drain
1/2 stick butter
1/4 cup flour
4 cups milk (2%, whole or part
evaporated and regular milk)
1/2 tsp. salt
1 pound cheddar cheese (or velveeta)
Preheat oven to 350°. Mix butter and flour to make a rue in a 5 quart pan. Add warm milk into mixture, salt, and cheese. Thicken for 7-10 minutes, stirring constantly. Add macaroni, drained. Put into 9x13 baking dish. Bake at 350° for 45 minutes uncovered. Top with a sleeve of crushed club crackers.
SPICY APPLE TWISTS (Grand Prize Winner of the Tenth (1959) Grand National Bake-Off, by Mrs. Don DeVault, Delaware, Ohio 2-5-11) 2-19-11
Preheat oven to 450°.
Prepare 2 large apples, pared, cored and each sliced into eight wedges. Sift together 1 1/2 cups sifted Pillsbury's Best All Purpose Flour and 1 teaspoon salt into mixing bowl. Cut in 1/2 cup shortening until the size of small peas. Sprinkle 4 to 5 tablespoons cold water over mixture, stirring with fork until dough is moist enough to hold together. Form into a square. Roll out on floured surface to 12 inch square. Spread with 2 tablespoons soft butter (or grate or shave firm butter over center half). Fold both sides to center. Roll out to a 16x10 inch rectangle. Cut into sixteen 10x1 inch strips. Wrap one strip around each apple wedge. Arrange in 13x9x2 inch pan, sides not touching. Brush with 1/3 cup butter, melted (using all). Sprinkle with mixture of 1/2 cup sugar and 1 to 1 1/2 teaspoons cinnamon. Pour 3/4 cup water into pan. Bake at 450° for 20 to 30 minutes. Serve warm or cold, plain or with whipped cream.
LEMON CHEESE BARS (Country Junction cookbook 2-5-11) 2-19-11
Mix until crumbly:
2 dry lemon cake mixes
2 eggs
2/3 cup oil
Reserve 1 1/2 cups. Put remaining crumbs into bottom of ungreased bar pan. Bake for 15 minutes at 350°.
Beat:
1 pound cream cheese
2/3 cup sugar
2 tbsps. lemon juice
2 eggs
Spread over baked layer. Sprinkle with reserved crumbs. Bake another 15 minutes. Sprinkle with powdered sugar when cool.
EASY MACARONI AND CHEESE 2-19-11
2 cups uncooked elbow macaroni
1 stick butter or margarine
12 oz. yellow cheddar cheese
4 oz. mozarella cheese
5 cups milk
salt and pepper to taste
Preheat oven to 350°. Layer macaroni, butter and cheese in order given in a greased 9x13. Pour milk over top of the layers, bake 1 hour. Do not cover.
SOUTHWEST PORK SOUP 2-19-11
1 cup chopped onion
1 cup chopped green peppers
1 tbsp. minced garlic
1 jalapeno pepper, seeded and chopped
1 pound pork shoulder, cubed
2 cups chicken broth
2 tsps. chili powder
1 tsp. cumin
1/2 tsp. salt
1/4 tsp. black pepper
1 can pinto beans
1 can Ro-Tel tomatoes
2 tbsps. fresh cilantro, chopped
Heat in pan: onion, peppers, garlic and jalapeno in a little oil. Add cubed pork. Cook for another 3 minutes. Add broth, spices, and beans. Cook another 15 minutes.
CHICKEN SALAD 2-19-11
5 or 6 oz. chopped chicken (with
juice)
Salad dressing (mom uses Miracle
Whip)
Onions, chopped
Mrs. Dash
Add enough salad dressing to the chicken to make it salad spread consistency when blended in the blender. Add chopped onion and Mrs. Dash to season to taste. Spread on your favorite bread.
CHICKEN SALAD 2-19-11
1 large chicken
1 chunk carrot
1 stalk celery
salt to taste
1 9 oz. can pineapple tidbits
1 cup celery
1 cup mayonnaise
1 tsp. sugar
dash onion powder
pecans, optional
black olive slices, optional
Boil chicken, carrot, celery. Cook until meat is tender. Chill in the broth. Cut chicken into bite size pieces. Mix mayonnaise, sugar, onion powder. Drain tidbits, chop celery, pecans and olives. Mix with salad dressing mixture and toss lightly.
ROSETTES 2-26-11 top of page
1 cup milk
1 egg
1 cup flour
1 tbsp. sugar
1/2 tsp. salt
Use an electric skillet. Heat 3 cups of oil to 400°. Use seasoned rosette irons. Heat iron in oil. Dip iron into batter but do not cover the iron completely. Put iron back into the oil. Be sure to heat iron in the oil again for about 1 minute before making your next rosette.
ROSETTES #1 (jan/feb82pg8) 2-26-11
½ cup water
½ cup milk
1 teaspoon sugar
1 egg, beaten
salt
2 tsps. vanilla
½ cup flour
ROSETTES #2 (jan/feb82pg8) 2-26-11
2 eggs, beaten
2 teaspoons sugar
1 cup milk
1 cup flour
½ teaspoon salt, stir in
till consistency of heavy cream
1 tablespoon lemon extract
ROSETTES # 3 (jan/feb82pg8) 2-26-11
1-1/3 cups flour
1 cup milk
½ teaspoon salt
3 tablespoons sugar
1 egg, unbeaten
food coloring
oil 365°
MOCHA TOFFEE CHOCOLATE COOKIES 2-26-11
4 tsps. instant coffee
2 tsps. vanilla extract
1 box chocolate cake mix
1/2 cup butter, softened
2 eggs
1 cup semi sweet chocolate chips
1/2 cup english toffee chips
Preheat to 350°. In bowl, stir together coffee and vanilla. Mix in cake mix, coffee, butter, and eggs. Make into soft dough. Add chocolate chips and toffee last. Drop by rounded tablespoons 2 inches apart. Bake 7-10 minutes. Make sure the cookies have a dry sheen before removing from oven.
PUDDING CHEESECAKE (requested, didn't give) 2-26-11
1 (8 oz.) pkg. cream cheese
1 c. milk
1 pkg. instant pudding (your choice
of flavor)
9 in. graham cracker crust
Stir cream cheese until very soft. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and the pudding mix. Beat slowly with egg beater for 1 minute. (Do not over-beat.) Pour into cool graham cracker crust. Sprinkle graham cracker crumbs on top to make it extra crunchy. Refrigerate for at least 1 hour before serving.
PUDDING CHEESECAKE 2-26-11
1 (8 oz.) pkg. cream cheese
2 c. milk
1 sm. pkg. instant lemon pudding
1 graham cracker crust
Stir cream cheese until soft. Gradually blend in 1/2 cup milk until mixture is smooth. Add remaining milk and pudding. Beat slowly (about 1 minute). Immediately pour in crust. Chill one hour.
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