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ZUCCHINI BUNDT CAKE (sep/oct85pg2) 7-2-05 top of page
1 package pecan coconut frosting
mix
2½ cups flour
1¼ cups sugar
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon soda
¼ teaspoon baking powder
2 cups shredded zucchini
1 cup cooking oil
1 tablespoon vanilla
3 eggs
Glaze:
1 cup powdered sugar
1 tablespoon butter, melted
1 tablespoon milk
Grease and flour a 12 cup fluted
bundt pan. Combine all cake ingredients and
beat for 2 minutes on high. Pour
into prepared pan. Bake at 325° for 60-70
minutes. Cool upright in pan for
30 minutes. Turn onto serving plate and cool
completely. Combine all glaze ingredients.
Blend until smooth and spread on
cake. Serve.
FRANK'S TACO SALAD (6-25-05) 7-2-05
1 pound hamburger
1 head lettuce
1 pkg. taco seasoning
1-2 tomatoes, diced
1 red onion, diced
1 white onion, diced
cubed cheese
crushed doritos
1 bottle taco french dressing
Brown hamburger and add taco seasoning
mix. Chop up lettuce and add
tomatoes and onion. Add hamburger
and cubed cheese. Pour on full bottle of
taco french dressing. Add chips
right before serving.
FRANK'S TACO SALAD WITH WESTERN FRENCH DRESSING 7-2-05
1 pound hamburger
1 head lettuce
1 pkg. taco seasoning
1-2 tomatoes, diced
1 red onion, diced
1 white onion, diced
cubed cheese
crushed doritos
1 bottle western french dressing
Brown hamburger and add taco seasoning
mix. Chop up lettuce and add
tomatoes and onion. Add hamburger
and cubed cheese. Pour on full bottle of
western french dressing. Add chips
right before serving.
FRANK'S TACO SALAD WITH THOUSAND ISLAND DRESSING 7-2-05
1 pound hamburger
1 head lettuce
1 pkg. taco seasoning
1-2 tomatoes, diced
1 red onion, diced
1 white onion, diced
cubed cheese
crushed doritos
1 bottle thousand island dressing
kidney beans
Brown hamburger and add taco seasoning
mix. Chop up lettuce and add
tomatoes and onion. Add beans.
Add hamburger and cubed cheese. Pour on full bottle of thousand island
dressing. Add chips right before serving.
Southwestern Lasagna (4-23-05) 7-2-05
9 lasagna noodles, cooked ahead
1 pound ground beef
1 envelope taco seasoning
30 oz. spaghetti sauce
1 container of Ricotta cheese
1 small can chopped green chilis
Mix cheese and chilis with 1 egg.
1 can corn, drained
1 can black beans, drained and
rinsed
1 pkg. shredded monterey jack cheese
Brown ground beef, drain and add
taco seasoning. Alternate sauce, noodles,
ricotta cheese, corn, black beans
and monterey jack cheese. Bake at 350° for an
hour or so.
CARIBBEAN PORK TENDERLOIN WITH ROASTED CORN SALSA (Cedar Rapids Gazette 7-2-05) 7-2-05
Makes 6 servings
1 cup frozen whole kernel corn
2 (3/4-pound each) pork tenderloins
1 (8-ounce) can crushed pineapple
in juice, drained, reserving juice
1 tbsp. olive oil
1/2 tsp. garlic powder
1/4 tsp. ground nutmeg
1/4 tsp. pepper
1/8 tsp. salt
1/4 cup chopped cucumber
1/2 cup chopped red pepper
2 green onions, chopped
2 tbsps. minced fresh cilantro
2 to 3 drops hot pepper sauce
Preheat oven to 425°. Spray a baking sheet with non-stick vegetable cooking spray. Spread corn in a single layer on baking sheet, and spray lightly with non-stick vegetable cooking spray. Bake 15 to 20 minutes or until corn is golden.
Place pork tenderloins on rack of roasting pan. Measure out 2 tablespoons of pineapple juice and reserve it for salsa; combine remaining juice and olive oil. Brush part of juice/oil mixture over pork. Combine garlic powder, nutmeg, pepper and salt, and sprinkle over meat. Roast, uncovered, 30 to 35 minutes, until meat thermometer registers 160 degrees for medium doneness. Brush with remaining juice and oil mixture midway through roasting time.
Stir together roasted corn, crushed pineapple, 2 tablespoons reserved juice, cucumber, red pepper, green onions, cilantro and hot pepper sauce. Slice meat, and serve with roasted corn salsa.
Per serving: 211 calories (27 percent
from fat), 6 g fat (2 g saturated), 74 mg cholesterol, 13 g carbohydrates,
25 g protein, 106 mg sodium, 1 g fiber
Source: certified home economists
Kathryn Moore and Roxanne Wyss
Chinese Salad (7-8-00) 7-2-05
1 pkg. broccoli cole slaw
½ cup almonds
1 cup sunflower seeds
1 pkg. oriental Ramen noodles,
crumbled and seasoning packet.
1 small onion minced
Combine all ingredients. Make dressing below.
Dressing:
½ cup sugar
1/3 cup vinegar
¼ cup oil
Combine and mix well. Combine and
mix with 1st 5 ingredients. Refrigerate
overnight.
ELLEN'S POTATO SALAD 7-2-05
boil red potatoes until soft but
not mushy, amount depends on how much you're making
3 hard cooked eggs
medium onion, chopped (or 4 green
onions)
1 tbsp. sugar
salt and pepper to taste
paprika
3 heaping tbsps. (app.) salad dressing
(not mayonnaise) to moisten
3 tsps. mustard
can use a radish cut up for color
Mix well.
Chinese Salad (Ramen noodle salad) 9-25-99
Ingredients:
1 head napa cabbage
1 pkg. ramen noodles oriental flavor
(crumble up don't cook)
1 pkg. sliced almonds toasted
6 tbsps. sunflower seeds
1½- 2 cups peas
green onion (opt)
1/3 c. oil
3 tbsps. rice vinegar
2 tbsps. sugar
1 tsp. salt
½ tsp. pepper
Directions:
Chop cabbage and mix dressing (last
four ingredients). Add noodles and dressing
just before serving.Very good salad
everyone loves it.
Ramen Noodle Salad 7-2-05
Ingredients:
1 pkg. cole slaw mix
2 pkgs. beef flavored Ramen noodles
1 pkg. sliced almonds toasted
1 pkg. sunflower kernels
Dressing:
1 cup oil
1/2 cup sugar
1/3 cup vinegar
2 beef flavored Ramen noodles seasonings
packets
Mix oil, sugar, vinegar and seasonings together. Refrigerate 1 hour. Mix cole slaw, almonds, sunflower kernels and broken up noodles. Mix with dressing and serve.
IMAGINARY PIE 7-9-05 top of page
1 pkg. any flavor jello
same flavor yogurt
Dissolve jello in 1/4 cup hot water
Combine with yogurt and add to
1 container cool whip
Put in favorite crust
refrigerate until set
TACO SALAD 7-9-05
Dressing:
1 cup miracle whip
1/4 cup ketchup
1/2 pkg. taco seasoning
Mix and chill.
Salad:
Brown 1 pound ground beef. Season with remaining 1/2 of taco seasoning. Chill.
8 oz. pkg. shredded cheddar cheese
1 chopped tomato
1 chopped head lettuce
1/2 pkg. crushed taco chips
Mix together and serve.
SWEET AND SOUR CHICKEN STRIPS 7-9-05
1 pound chicken strips
1/2 cup flour
1/4 tsp. garlic salt
1/4 tsp. lemon pepper
In shallow dish, combine everything but chicken then coat chicken with. In frying pan, add 3 tsps. oil. Brown chicken strips.
On stove bring to a boil,
1/2 cup cider
3/4 cup sugar
1/4 cup unsweetened pineapple juice
1/4 cup ketchup
1 tsp. soy sauce
After you brown chicken, put in a casserole dish. Pour sauce over top. Bake uncovered at 350° for 45 minutes turning chicken once.
TURKEY CROCK POT 7-9-05
Cook turkey and cube. Add 1 can cream of chicken soup. 1 can cream of celery soup. Chopped celery. Chicken gravy. 3 cups unseasoned crutons. Put in crockpot and cook.
CHICKEN STRIPS 7-9-05
1 pound boneless chicken breast
1 can pringles potato chips
1/2 cup melted butter
Slice chicken into 2 inch strips. Crush 3/4 can of pringles and dip chicken in melted butter, then put some chicken pieces in plastic bag and shake with crushed chips. Bake at 350° for 30 minutes.
PINEAPPLE CAKE (7-12-03) 7-9-05
1 box yellow cake mix
1 pkg. vanilla instant pudding
¾ cup oil
¾ cup water
4 eggs
1 tsp. vanilla
cinnamon and sugar mixture
Mix the first four ingredients.
Add 1 egg at a time. Add vanilla. Pour ½ the batter
in pan, then sugar and cinnamon,
then the rest of the batter. Bake 350° 50 minutes in greased and floured
bundt pan.
Topping:
1 8 oz. can undrained crushed pineapple
1 pkg. vanilla instant pudding
1 8 oz. container cool whip
Mix and put on top cooled cake.
CHICKEN NUGGETS 7-9-05
1 pkg. corn flake crumbs
1 tsp. paprika
1/2 tsp. salt
1/4-1/2 tsp. cayenne pepper
4 skinned and boned chicken breasts,
cut in half and half again or strips
1/4 cup buttermilk
Place first 4 ingredients in bag, then in bowl coat chicken in buttermilk. Shake to coat. Place pieces of chicken on rack on foil lined jelly roll pan. Spray rack and top of chicken with vegetable oil or spray. Bake at 450° for 12 minutes or until done. Let set 10 minutes.
ORANGE TAPIOCA SALAD 7-9-05
1 3 oz. pkg. orange gelatin (or
other flavor)
3 cups water
1 3 oz. pkg. instant vanilla pudding
1 3 oz. pkg. tapioca pudding
1 15 oz. can mandarin oranges (or
other fruit)
1 8 oz. can pineapple, drained
1 8 oz. container cool whip
In saucepan, bring water to a boil, whisk in gelatin. Return to boil, stirring constantly. Continue boiling for 1 minute. Remove from heat and cool completely. Fold in fruits and cool whip. Spoon into bowl and refrigerate at least 2 hours.
ELLEN'S POTATO SALAD (7-2-05) 7-9-05
boil red potatoes until soft but
not mushy, amount depends on how much you're making
3 hard cooked eggs
medium onion, chopped (or 4 green
onions)
1 tbsp. sugar
salt and pepper to taste
paprika
3 heaping tbsps. (app.) salad dressing
(not mayonnaise) to moisten
3 tsps. mustard
can use a radish cut up for color
Mix well.
Pineapple Cake (3-12-05) 7-9-05
1 1/2 cups sugar
2 farm fresh eggs
2 cups flour
1 tsp. salt
1 #2 can crushed pineapple
1 tsp. soda
Mix well. Pour into a 9x13" greased
pan. Sprinkle with 1/2 cup brown sugar and
1/2 cup of nuts before baking.
Bake at 350° 35 minutes. 5 minutes before cake is
done make below mixture.
1 5 oz. can evaporated milk
2/3 cup margarine
1/2 cup sugar
1 tsp. vanilla
Bring to boil for 1 minute. Take cake out of oven and pour this mixture over top.
Let cool.
HOMEMADE CHOCOLATE SYRUP (requested, didn't give may/jun78pg5) 7-9-05
1 cup white sugar
¼ cup cocoa
1 tablespoon cornstarch
1 tablespoon butter
½ teaspoon vanilla
1/8 teaspoon salt
1 cup water
Combine all ingredients, except
the butter and vanilla, with the water. Bring to a
boil, stirring constantly. Remove
from heat when sauce is thickened and glossy.
Blend in the butter and vanilla.
Store in the refrigerator in an air tight container.
Stores well.
LIME CHIFFON DESSERT (Taste of home) 7-9-05
1 1/2 cup crushed graham crackers
1/3 cup sugar
1/2 cup butter or margarine, melted
Combine and set aside 2 tbsps. for topping.
Press crumbs into bottom of ungreased 13x9x2" baking dish. Set aside.
In bowl, dissolve 1 pkg. lime gelatin in 1 cup boiling water. Cool.
In mixing bowl, beat 1 8 oz. pkg and 1 3 oz. pkg. cream cheese. Mix and beat well. Add 1 cup sugar. Add 1 tsp. vanilla. Slowly add gelatin until combined. Fold in one container frozen whipped topping. (Can substitute Splenda for sugar and lite cool whip to make it for diabetics)
TACO SALAD 7-9-05
Wagon wheel pasta
Catalina or western french dressing
beef, lettuce and all other normal
taco salad ingredients
DIABETIC DESSERT 7-9-05
1 carton 1% cottage cheese
1 pkg. sugar free jello, dry
Mix together. Lime and lemon are refreshing.
CHOCOLATE SYRUP 7-9-05
2 cups sugar
3 squares sweet chocolate, or 1/2
cup cocoa
14 1/2 oz. evaporated milk
1/2 cup butter
Boil 1 minute. Remove from heat and add 1 1/2 tsps. vanilla and dash of salt. Beat on slow to blend.
MASHED POTATO SALAD 7-9-05
Mashed potatoes
vinegar
sweet pickles
chopped up onion
3 eggs, cut up and put yolks on
top with some strips of egg white for decoration
ORANGE TAPIOCA SALAD 7-9-05
1 pkg. vanilla tapioca pudding
1 pkg. vanilla pudding
1 pkg. orange jello
3 cups hot water
1 can mandarin oranges
1 can pineapple
Macaroni Salad (requested dressing, didn't give 8-28-04) 7-9-05
2 cups macaroni
1 green pepper
1 16 oz. bag frozen peas
1 8 oz. bag shredded cheese
1 jar whole sweet pickles, cut
up save juice
black olives if desired
Mix the sweet pickle juice with
1 1/2 to 2 cups mayonnaise. Mix and pour over
remaining ingredients.
Requested MARINADE FOR TURKEY TENDERLOIN
GRILLED SPICY TURKEY TENDERLOIN (requested a marinade, didn't give 6-15-99) 7-9-05
1 tsp. chill powder
1 tsp. cumin
1 tsp. salt
¼ tsp. cayenne pepper
1 lb. turkey tenderloins
1/3 cup chopped onion
1 jalapeno pepper, seeded and minced
2 tsps. olive oil
1 can (1 15 oz.) black beans, rinsed
and drained
1 can (8 ¾ oz.) corn, drained
1/3 cup chopped tomato
2 tbsps. fresh cilantro, chopped
1 lime, quartered
In small bowl, combine chill powder,
cumin, salt and cayenne pepper; sprinkle
half of this mixture over
turkey. Preheat grill for direct
heat cooking. Grill meat for 16-20 minutes, or until
no longer pink in
center and meat thermometer in
center reads 160°. Turn meat to stand for 10
minutes before serving. In
a medium, non stick skillet over
medium high heat, sauté onion and jalapeno
pepper in oil for 2-3
minutes, until onion softens. Add
beans, corn, tomatoes, remaining chill powder,
cumin, salt, cayenne
pepper and cilantro. Cook for 25-30
minutes, until mixture is heated through.
When serving, squeeze a
lime wedge on each piece.
CHOCOLATE SYRUP 7-9-05
1 cup cocoa
1 1/2 cups sugar
1 cup hot water
sprinkle of salt
Stir and boil 3 minutes, add a little vanilla.
GRANNY'S PINEAPPLE CAKE (jan/feb76pg1) 7-9-05
2 cups flour
1½ cups sugar
1½ tsp. baking soda
½ tsp. salt
2 eggs
1 #2 can UNDRAINED, crushed pineapple
(2½ cups)
Mix well together. Pour into 9 x
13" GREASED pan. Sprinkle over the top ... 2
Tbsp. powdered sugar or ¼
cup brown sugar. OPTIONAL: ½ cup chopped nuts.
Bake 40-45 minutes at 350°.
While still hot punch holes all over it with fork and
pour over the following sauce:
1 stick butter or margarine
1 small can evaporated milk
¾ cup sugar
1 tsp. vanilla
Bring to a boil and boil for one minute. Pour immediately over the cake.
Special Guest Susan Gordon 7-16-05 top of page
HOT LANTA SLAW 7-16-05
Dressing:
1/2 cup mayonnaise
1-2 tbsps. vinegar
sugar
morton's nature seasonings: salt,
pepper, garlic, celery salt blend
Pour over coleslaw.
SUNSHINE DILL PICKLES (jul/aug79pg3 requested, didn't give) 7-16-05
First you need 1 gallon jar. In
the bottom of the jar stuff a handful (or two) of
dill. Fill the jar with large cucumbers.
Add 3 or 4 cloves of garlic, plus 6
tablespoons canning salt and on
the top of this lay 1 slice of rye bread. Fill the jar
with warm water; loosely seal,
set out in the sun for 3 or 4 days. Throw away the
bread. Refrigerate and enjoy.
SUN DILLS 7-16-05 (note: we think you have to fill the jar with water and the caller left this step out of the recipe)
Grape leaf, dill head in a gallon jar, pack in whole cucumbers. 3 or 4 cloves garlic. 6 tbsps. salt. Put a dill head on top of cucumbers and add a slice of rye bread on top. Seal and let sit 4 days in the sun.
MARINADE FOR TURKEY TENDERLOIN 7-16-05
1/2 cup soy sauce
1/4 cup orange marmalade or orange
juice
1 tsp. garlic
2 tbsps. honey
2 dashes curry powder
Put in ziploc bag and mix togther. Put tenderloins in bag and refrigerate for 1 hour or overnight.
MACARONI SALAD 7-16-05
1 box macaroni small shells, cooked
and blanched in cold water
4 hard cooked eggs, diced
1 medium onion, diced
1 green pepper, diced
1 cup celery, diced
1/2 pound longhorn cheese cut in
cubes
1 box frozen green peas, cooked
and blanched in cold water
Mix all and add 1/2 tsp. seasoned salt.
Dressing:
1 cup mayonnaise
COLE SLAW DRESSING 7-16-05
1 cup sugar
3/4 cup cider vinegar
1/2 tsp salt
1 can sweetened condensed milk
1 pint mayonnaise
1 tsp. celery seed
1 tsp. mustard
Blend and makes 1 quart.
BACON DRESSING 7-16-05
4 strips bacon, dice small, fried
1-2 tbsps. bacon fat
Once bacon is crisp turn down heat.
1 egg
3 tbsps. vinegar
3 tbsps. sugar
Put in jar, shake. Pour into pan with bacon. Stir until thickens. Pour over salads.
SUN DILLS 7-16-05
6 1/2 cups water
3 1/4 cups vinegar
1/3 cup plus 1 tbsps. pickling
salt
1/2 head garlic
1 small pea sized alum
lots of dill
Dill in bottom, cucumbers, garlic, seasonings, dill, cucumbers, dill. Takes 35 cucumbers not much longer than your thumb to fill a gallon jar. Leave whole. Leave in sun for 3 days. Refrigerate once you bring into the house.
Sweet Dill Pickles (9-9-99) 7-16-05
1 gallon pickles, Heinz sliced and
well drained
1 4 lb. bag sugar
2-3-4 tsps. dry garlic
2/3 bottle hot sauce
1-2 sticks cinnamon
Seal and shake. Leave on counter several days.
QUICK & EASY COLESLAW 7-16-05
1 bag cabbage
3/4 bottle Paul Newman's Balsamic
Vinegrette
HARD BOILED EGGS IN MICROWAVE 7-16-05
Pyrex cup, butter sides and bottom, crack egg into cup. Puncture membrane. Cover cup with plastic wrap. On Medium-medium high power, cook for 1 minute, then go at 15 seconds intervals until white is firm and yolk is almost hard.
RASPBERRY CREAM CRUNCH (From Alice) 7-23-05 top of page
2 boxes jello, any kind
8 oz. pkg. cream cheese, softened
8 oz. tub cool whip
1 can sweetened condensed milk
2 cups boiling water
8 oz. tub cool whip (additional)
Chopped pecans
You can add 5-6 cups frozen fruit if desired, on bottom, on top or all through. Dissolve jello in boiling water. Whip together cream cheese, cool whip, milk and jello. Put in clear glass bowl, put fruit on bottom and pour mixture on top. Refrigerate until set, about 5 minutes. Frost with other container of cool whip and chopped pecans.
Fat free Tomato-Basil Dressing (Requested, didn't give, found on vegweb.com) 7-23-05
1/2 cup vegetable juice cocktail
1 tablespoon powdered fruit pectin
1 tablespoon lemon juice
1 1/2 teaspoons chopped fresh bazil
1 teaspoon vegan brown sugar
1 clove garlic, minced
In small bowl, combine all ingredients; stir until pectin is dissolved. Serve with tossed salad greens or vegetable salad. Makes 2/3 cup, per 2 tbsp serv: 10 cal, 0g fat, 0 mg chol, 90 mg sod
SPINACH SALAD 7-23-05
Fresh spinach
sweet and sour dressing
slivered almonds
SPINACH SALAD DRESSING 7-23-05
1/3 cup tomato juice
2 tbsps. salad oil
1 tsp. salt
3 tbsps. vinegar
3/4 tsp. dry mustard
1 tsp. grated onion
Shake together and pour over salad.
SPINACH SALAD DRESSING 7-23-05
1/4 cup extra virgin olive oil
good size dollop balsamic vinegar
(aged)
2 pinches thyme
cayenne pepper
1/4 tsp. kosher salt
Whisk together and pour over spinach.
Substitute For Buttermilk: Combine
1 tbsp. lemon juice or vinegar, along with
enough milk to make 1 cup. Or they
sell powdered buttermilk. 7-23-05
CHOCOLATE ZUCCHINI CAKE OR BREAD (almost the same as jul/aug01pg5) 7-23-05
2½ cups flour
½ cup cocoa
2½ tsps. baking powder
1 tsp. cinnamon
¾ cup margarine
2 cups sugar
3 eggs
2 tsps. vanilla
2 tsps. dried orange peel or 1
tbsp. freshly grated
2 cups grated zucchini
1/2 cup milk
1/4-1/2 cup nuts (optional)
Put into two greased and floured loaf pans or a bundt pan. (Or put in a 9 x 13" pan and make as a cake.) Bake for 1 hour at 350°. Drizzle on frosting or powdered sugar if desired.
CUCUMBER DRESSING (requested, didn't give sep/oct1991pg4) 7-23-05
2 tbsps. vinegar
4 tbsps. sour cream
4 tbsps. mayonnaise
4 tbsps. sugar
salt & pepper
Combine ingredients and pour over peeled and sliced cucumbers and onions. Refrigerate overnight.
PEACHES & CREAM WOLLOP (7-12-99) 7-23-05
Mix:
½ cup margarine, melted
1 cup flour
2 tbsps. sugar
Put in 9x13" pan. Bake 350° 8-10 minutes and cool.
Layer 2
8 ozs cream cheese
1½ cup powdered sugar
1 8 oz. carton cool whip
Mix and put on top crust.
Layer 3
In a pan bring to boil 1 cup sugar, 3 tbsps. corn starch, 1¼ cups cold water, boil till thick. Add 3 ozs. peach jello. Let cool but not set up. Add 5 cups fresh sliced peaches on top. Refrigerate till set and ready to serve. Top with cool whip.
STEAK ROLL UPS 7-23-05
Flank steak or round steak. Pound thin into serving size pieces. Season. Saute onions, celery and carrots chopped fine in olive oil. Add some parmesan regiano cheese. Put a dollop of the mixture on each piece of meat and roll up. Use toothpick to keep it together. Fry in same pan, adding more olive oil. Fry on all sides. Remove from pan. Add 1 can diced tomatoes and a little wine. Cook a bit then add meat back in.
Tips, hints and helps: Question about how to thicken tomatoes to make paste or sauce. You could try corn starch. When you can it the heating process will thicken it. 7-23-05
Tips, hints and helps: Suggestion when baking with Splenda, turn thermostat down about 25°. Always bake a shorter time because edges burn easier. 7-23-05
Tips, hints and helps: Suggestion when making tomato paste or sauce. Put in blue enamel roaster pan and bake in oven for 250° for a couple hours. 7-23-05
Tips, hints and helps: Suggestion for the Peaches and cream wollop would be using blueberries and lemon jello. 7-23-05
Tips, hints and helps: Making hard boiled eggs in the microwave. Nordicware egg cooker for use in the microwave. About $8. 7-23-05
CORN PONE (requested, didn't give may/jun87) 7-23-05
3 cups corn meal
½ tsp. soda
2½ cups liquid (½
buttermilk & ½ water)
1 tsp. salt
1 tsp. sugar
1 tsp. baking powder
3 tbsps. shortening
Mix all ingredients together. Form into pones. (Flattened cakes the size of your hand.) Place on baking sheet. Bake at 425° for 25 minutes.
Tips, hints and helps: Question about Ginger Teriyaki marinade. What can I use it for? Marinade meat like chicken or tenderized steak. 7-23-05
3/4 cup butter/margarine
3/4 cup flour
1 tbsps. beef boullion granules
2 tsps. onion salt
2 tsps. pepper, divided
2 1/4 cups milk
1 14 oz. can chicken broth
1 pound smoked kielbasa or polish
sausage chopped
2 eggs
1 12 oz. carton
9 lasagna noodles, cooked and drained
1 16 oz. can sauerkraut, rinsed
and squeezed dry
2 cups shredded monterey jack cheese
In saucepan, melt butter, stir in flour, boullion, onion salt, and 1 tsp. pepper. Stir until smooth. Gradually stir in milk and broth. Bring to boil. Cook and stir 2 minutes or until thickened. Add sausage and heat through. Combine eggs, cottage cheese and remaining pepper. Spread 1 cup sausage mix in greased 9x13 pan. Layer 1/3 sausage mix, 1/2 cottage cheese mix and sauerkraut. 3/4 cup monterey jack cheese. Repeat layers. Top with remaining noodles and sausage mix. Cover and bake 350° for 50-60 minutes until bubbly. Sprinkle remaining cheese on top and bake another 5 minutes or until cheese melts. Let stand 15 minutes before serving.
RHUBARB CRISP (5-7-99) 7-30-05
3 tablespoons flour
4 cups chopped rhubarb
1 cup sugar
pinch of salt
Put in 9x13" pan.
Topping:
1 cup butter
1 cup brown sugar
1½ cups flour
1 cup oatmeal
Combine and make crumbly. Sprinkle
on top. Bake at 350, for 30 minutes until
brown and bubbly.
RHUBARB SOMETHING (may73pg2) 7-30-05
4 cups rhubarb, cut up
¾ cup sugar
¼ cup margarine
¾ cup flour
1 teaspoon baking powder
1 teaspoon salt
½ cup All Bran Buds (cereal)
½ cup milk
¾ cup sugar
1 tablespoon cornstarch
¼ teaspoon salt
¾ cup boiling water
Cut up rhubarb in an 8 by 10 inch
baking dish. Mix ¾ cup sugar, margarine,
flour, baking powder, salt, cereal
and milk and pour over rhubarb. Combine ¾
cup sugar, cornstarch and 1/4 teaspoon
salt and sprinkle over top. Spoon boiling water over that. Bake at 350°
for 45 minutes to 1 hour.
CRACKER BARS 7-30-05
Lightly greased 13x18 inch pan. Lay club crackers tightly on pan. Mix 1/2 cup margarine, 1/2 cup butter, 2/3 cup sugar. Boil for 2 minutes. Spoon over crackers and sprinkle with sliced almonds. Bake at 350° for 10 minutes. Cool slightly. Remove from pan and place on foil. If you don't remove quickly it'll stick to pan.
EASY PEACH COBBLER 7-30-05
8x8 pan sprayed with Pam. Use about 3-4 fresh peaches. Slice and mix peaches with 2 tbsps flour, 2 tbsps. brown sugar, 2 tbsps. white sugar. Put into bottom of pan. Sprinkle small jiffy size yellow cake mix on top of peaches. Pour 3/4 - 1 stick melted margarine over top. Bake at 350° for 45-50 minutes. If you like it real crispy leave in another 5 minutes.
PEACHES & CREAM WOLLOP (7-12-99) 7-23-05
Mix:
½ cup margarine, melted
1 cup flour
2 tbsps. sugar
Put in 9x13" pan. Bake 350° 8-10 minutes and cool.
Layer 2
8 ozs cream cheese
1½ cup powdered sugar
1 8 oz. carton cool whip
Mix and put on top crust.
Layer 3
In a pan bring to boil 1 cup sugar, 3 tbsps. corn starch, 1¼ cups cold water, boil till thick. Add 3 ozs. peach jello. Let cool but not set up. Add 5 cups fresh sliced peaches on top. Refrigerate till set and ready to serve. Top with cool whip.
RASPBERRY CREAM CRUNCH (From Alice 7-23-05) 7-30-05
2 boxes jello, any kind
8 oz. pkg. cream cheese, softened
8 oz. tub cool whip
1 can sweetened condensed milk
2 cups boiling water
8 oz. tub cool whip (additional)
Chopped pecans
You can add 5-6 cups frozen fruit if desired, on bottom, on top or all through. Dissolve jello in boiling water. Whip together cream cheese, cool whip, milk and jello. Put in clear glass bowl, put fruit on bottom and pour mixture on top. Refrigerate until set, about 5 minutes. Frost with other container of cool whip and chopped pecans.
100 YEAR OLD BREAD PUDDING RECIPE (mar/apr01pg5) 7-30-05
4 cups milk
2 eggs
1 tbsp. vanilla
1 cup sugar
½ cup raisins
3-4 slices of bread
Heat the milk. Beat the eggs. Add
1 cup sugar, a pinch of salt, vanilla and raisins
(could substitute apricots or peaches).
Add 3 to 4 slices bread. Stir well while
adding warm milk. Bake at 375 degrees
for 30 minutes. Stir mixture and bake
additional 25 minutes.
Sauce for Bread Pudding:
Mix a 4 serving sized pkg. instant
pudding with 3-4 cups of milk. Sprinkle with
nutmeg.
TUNA 7-30-05
1 can tuna in olive oil
capers to taste
white beans
Mix together and put on salads.
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