June 1 June 8 June 15 June 22 June 29
MRS. BOB NANCE'S PECAN BREAD (mar/apr93pg8) 6-1-02 top of page
1 pkg. Better Crocker Butter Pecan
cake mix
1 small pkg. Butter Pecan Instant
Pudding or Butterscotch Instant Pudding
4 eggs
¾ cup oil
¾ cup water
1 cup chopped nuts
Combine all ingredients except nuts. Mix well and stir in nuts. Pour into 2 greased standard size loaf pans. Bake at 350° for 30-40 minutes.
IMPOSSIBLE RHUBARB PIE (Land Between Two Rivers cookbook) (5-25-02) 6-1-02
3 cups chopped rhubarb, finely cut
4 eggs
½ cup sugar
½ cup Bisquick
dash salt
1 tsp. vanilla
1 cup milk
3 tbsps. melted butter
Heat oven to 375° degrees. Grease
10" pan, put rhubarb in pan. Blend all remaining ingredients.
Pour over rhubarb. Bake 50 minutes.
RHUBARB CUSTARD BARS 6-1-02
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. Wisk 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.
GRILLING HAMBURGERS 6-1-02
2 lbs. ground beef
1 pkg. salad dressing, dry
½ cup shredded cheese
Mix together and fry or grill normally.
BREW FOR CODLING MOTHS (jul/aug93pg8) 6-8-02 top of page
Place in 1 gal. milk jug:
1 qt. vinegar
1 qt. water
1 cup sugar
1 banana peel
Hang in middle of apple tree before blossoms open to keep larvae from burrowing into apples. Refill when full of bugs.
To Control Apple Maggots (jul/aug96pg2) 6-8-02
1 part molasses
9 parts water
1 tsp. yeast
Mix ingredients together in a jug. Cover and allow to ferment 48 hours. Uncover and hang in tree.
JIFFY CORN BAKE (11-98) 6-8-02
1 can creamed corn
1 can whole kernel corn
2 eggs, slightly beaten
1 stick margarine
1 cup sour cream
4 tbsps. chopped onion
1 box Jiffy Cornbread mix
Salt and pepper to taste
Combine all ingredients and mix thoroughly in a greased casserole dish. Bake at 350°, 45 minutes.
JIFFY CORN BAKE (variation of one given (11-98)) 6-8-02
1 can creamed corn
1 can whole kernel corn
2 eggs, slightly beaten
1 stick margarine
1 cup sour cream
4 tbsps. chopped onion
½ box Jiffy Cornbread mix
Salt and pepper to taste
Combine all ingredients and mix thoroughly in a greased casserole dish. Bake at 350°, 45 minutes.
RHUBARB CUSTARD BARS (6-1-02) 6-8-02
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. Wisk 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.
RHUBARB SCM PIE 6-8-02
1 can sweetened condensed milk
1 cup sugar
1 tsp. nutmeg
3 eggs
4 cups rhubarb, diced fine
9" unbaked double crust
Mix first 4 ingredients. Fold in rhubarb. Pour in bottom crust. Place top crust and seal and vent. Bake 350° 1 hour. Place foil on top crust after 35 minutes of baking so crust doesn't get too brown.
NEW POTATO SALAD (5-4-02) 6-8-02
6 cans new potatoes (can peal and
boiled own potatoes)
6 hard boiled eggs, optional
1 12 oz. carton cottage cheese
¾ cup mayonnaise
1 tbsps. yellow mustard or Dijon
2 tbsps. dill weed
Mix the last 4 ingredients and fold in the first 2.
2 cups brown sugar
2 sticks margarine
½ cup Karo syrup
1 tsp. salt
1 tsp. soda
7½ quarts popped popcorn
Add nuts if desired
Cook brown sugar, margarine, sugar
and salt for 5 minutes. Remove from heat and add soda. Pour
over corn. Stir to coat completely.
Put on greased cookie sheets or in roaster pan. Place in 200° oven
for 1 hour. Stirring every 15 minutes.
Cool. Break up. Store in airtight container.
Request for correction in Marion
Market Pecan Banana Bread for amount of soda. In 80th book and
in June 99.
LOIS'S NO WATCH GOULASH 6-15-02
1 lb. ground beef
1 can tomato soup
1 cup uncooked macaroni
1 tsp. salt
½ tsp. pepper
½ tsp. sugar
2 cups water
chopped onion and peppers to taste
Brown beef with onion and peppers,
and drain. Put in a casserole dish. Add rest and stir slightly.
Cover and bake at 350° for
1 hour.
GOULASH (off of wagon wheels pasta box) 6-15-02
2 lbs. ground beef
small to medium onion, chopped
Brown beef and onion and green pepper
if desired. Add taco seasoning, and 1 can tomato soup undiluted.
Cook pasta per package directions. Drain and add pasta. Put in 2 quart
casserole dish.
Add 1 can of sliced black olives
and 1 cup grated cheddar cheese. Bake 350° 30-35 minutes.
TACO BAKE 6-15-02
1 lb. ground beef
1 can tomato soup
1 cup salsa
½ cup milk
6 flour tortillas
1 cup shredded cheddar cheese
In a skillet brown beef and drain.
Add soup, salsa, and milk. Chop tortillas into 1 inch pieces. Use ½
cheese. Mix all ingredients together
and spoon into casserole dish. Cover. Bake 400° for 30 minutes
or until hot. Sprinkle remaining
cheese on top. Serves 4.
Can add kidney beans to any of the above goulash recipes for a new taste. 6-15-02
GRAN'S GOULASH 6-15-02
1 8 oz. package cream cheese
2 cups frozen corn
1 can cream of mushroom soup
salt & pepper
½ cup chopped onion
1 lb. ground beef
2 cups noodles, cooked per pkg.
directions
Brown beef and onion, drain. Heat
cheese, soup, and corn in a skillet. Stir until melted together. Add
beef and heat through. Pour over
cooked noodles. Heat well may add additional milk if too thick.
chocolate mint bars with andes mints 6-22-02
KATHY'S ZIPPY GOULASH 6-22-02
a little less than 1 pound Jimmy
Dean hot sausage rolls
onion and bell pepper to taste,
optional
Saute in large pan.
1 large can crushed tomatoes
2/3 cup barbecue sauce
2 1/2 cups uncooked macaroni
Cover and simmer for 25 minutes, stirring occasionally. Sprinkle cheese on top and put lid back on to melt if desired. Can also use a pound of ground beef with 1 can rotelle chili and tomatoes in place of the hot sausage.
ZIPPY DIP 6-22-02
16 oz. cream cheese
1 tbsp. prepared horseradish, optional
1/2 tsp. prepared yellow mustard
1 tbsp. WOR sauce
8-10 drops tobasco sauce
2 tbsp. pickle relish
finely chopped onion or radishes
if desired
3 tbsp. chili sauce
1 tbsp. lemon juice
Blend all ingredients and additional seasonings to taste. Add enough milk to bring to desired consistency.
BUTTERSCOTCH BARS (from Saturday 6-22-02 Gazette) 6-22-02
2 cups sifted flour
1 tsp. baking soda
½ tsp. salt
1 cup (2 sticks) butter
2/3 cup packed brown sugar
2/3 cup sugar
2 eggs
1 tsp. vanilla
½ tsp. water
1 cup chopped walnuts
1 (12-ounce) bag butterscotch chips
Sift flour together, baking soda,
and salt. In another bowl, cream butter and sugars with an electric
mixer until fluffy. Add eggs one
at a time, beating after each addition. Blend in vanilla and water.
Gradually stir dry ingredients
into creamed mixture, blending well. Stir in walnuts. Spread in
greased, 10½ X 15½
inch jelly roll pan. Bake 2 minutes at 375°. Remove from oven and cut
through with a metal spatula to
swirl butterscotch through batter. Bake 12 minutes longer, or until
top springs back when touched.
Cool briefly, and frost with a powdered sugar icing, if desired. Cut
into bars.
BARB'S OATMEAL COOKIES 6-22-02
3/4 cup soft shortening
1 cup brown sugar
1 cup granulated sugar
1 egg
1/4 cup water
1 tsp. vanilla
1 cup flour
1 tsp. salt
1/2 tsp. soda
1-3 cups cooked oatmeal
1 cup raisins, optional
1 cup walnuts, optional
Cream shortening and sugars. Add egg, water, vanilla. Sift dry ingredients together. Add to creamed mixture. Stir in oatmeal, raisins and nuts. Drop by teaspoonsful onto lightly greased cookie sheet. Bake at 350° for 12-15 minutes. Remove from pan and cool on rack. Makes 5 dozen.
KATHY'S ZIPPY GOULASH (6-22-02) 6-29-02
a little less than 1 pound Jimmy
Dean hot sausage rolls
onion and bell pepper to taste,
optional
Saute in large pan.
1 large can crushed tomatoes
2/3 cup barbecue sauce
2 1/2 cups uncooked macaroni
Cover and simmer for 25 minutes, stirring occasionally. Sprinkle cheese on top and put lid back on to melt if desired. Can also use a pound of ground beef with 1 can rotelle chili and tomatoes in place of the hot sausage.
ORANGE BREAD 6-29-02
1 1/2 cups prepared orange juice
5 eggs
7 tbsps. oil
1/4 oz. dried orange rind
1 yellow cake mix
Mix and put in greased loaf pan. Bake at 350° for 50-60 minutes. Toothpick test.
ORANGE NUT BREAD 6-29-02
2 1/4 cups flour
3/4 cup sugar
2 1/4 tsp. baking powder
3/4 tsp. salt
1/4 tsp. soda
3/4 cup chopped walnuts
1 tbsp. grated orange peel
2 tbsps. salad oil
1 egg, beaten
3/4 cup orange juice
Sift dry. Stir in walnuts and orange peel. Mix in salad oil, egg and orange juice until moistened. Pour into greased loaf pan. Bake at 350° for 55 minutes or until done. Remove from pan and cool on rack.
STICKY ORANGE ROLLS 6-29-02
2 tubes refrigerator biscuits
mix 1¼ cups sugar and 1
tbsp. grated orange peel
1/3 cup orange juice (prepared)
¼ cup butter, melted
Grease 10" bundt pan. Dip biscuits
into juice then into sugar mixture. Place in pan. Bake at 375°
for 30-45 minutes. Cool 1 minute
and invert on serving dish. Pour goop in bottom of pan over top of
rolls and serve.
Praline Peach Pie (foodtv.ca,
didn't give) 6-29-02
Yield: 10
Ingredients:
Crust
1 cup whole almonds (with skins)
1 1/4 cups all purpose flour
1/2 cup sugar
1/4 tsp salt
1/2 cup unsalted butter, cut into
pieces and chilled
5 tbsp ice cold water
Filling
1/2 cup sugar
3 tbsp whipping cream
3 lb. fresh peaches, peeled and
halved (10-12 peaches)
2 cups fresh raspberries
Praline Crumble
2/3 cup sugar
2 tbsp water
1 cup sliced almonds, lightly toasted
2/3 cup rolled oats
1/3 cup all purpose flour
1/3 cup unsalted butter, melted
Directions:
To Assemble
For crust, pulse almonds, flour,
sugar and salt in a food processor until almonds are finely ground. Add
butter and pulse until a rough, crumbly texture. Add water and pulse just
until dough comes together. Divide dough in 2 and press into 2 7-inch tart
shells. Dock pastry with a fork and chill for 30 minutes.
Preheat oven to 350 °F. Bake shells for 20 minutes, until edges are golden brown and center is dry. Allow to cool while preparing filling.
For filling, heat sugar and whipping cream in a large sauté pan over medium high heat until bubbling. Add peach halves and cook, stirring occasionally, until liquid that cooks out of peaches thickens and glazes peaches, about 8 minutes. Remove from heat and let cool. Toss with raspberries and chill until praline crumble is prepared.
For praline crumble, cook sugar and water in a small saucepot over high heat until it caramelizes, brushing the sides of the pot often with a damp brush. Stir in toasted almonds and pour immediately onto a greased baking sheet. Allow to cool.
Break pralined almonds into chunks and place in a food processor. Pulse almonds to grind into a rough texture. Add 1/3 cup oats, flour and melted butter and pulse until a crumbly texture. Add remaining 1/3 cup of oats and pulse briefly to incorporate (but not blend in completely). Spread crumble onto fruit filling and place pie on a baking sheet. Bake for 30 minutes, until crumble has browned and fruit filling is bubbling.
Let pie cool to room temperature before slicing.
BEEF JERKY 6-29-02
Slice flank steak with grain while slightly frozen. Mix equal parts soy sauce and liquid smoke. Pat sliced meat to dry surface. Add to liquid, let stand 30 seconds. Put in dehydrator or warm oven 200-250° until desired dryness.
HOMEMADE ITALIAN DRESSING (mar/apr89pg4, didn't give) 6-29-02
¼-½ cup olive oil
1 tbsp. chopped onion
1 tbsp. chopped pimento, drained
1 tbsp. chopped parsley
1 garlic clove, halved
½ tsp. oregano leaves or
Italian seasoning
Put ingredients in a pint jar. Shake
until well blended. Cover and refrigerate several hours. Remove garlic.
Keep cool. Shake before serving.
ITALIAN BREADSTICKS 6-29-02
1 pkg. dry yeast
2/3 cup water
1 tbsp. sugar
1 tsp. salt (or less)
1/4 cup oil
2 - 2 1/4 cups flour
1 egg white
1 tbsp. water
Coarse salt or toasted sesame seeds
Dissolve yeast and water in bowl. Stir in sugar, salt, oil and 1 cup flour. Beat until smooth. Stir in remaining flour to make dough easier to handle. Turn dough out on floured surface. Knead until smooth and elasticy. About 5 minutes. Shape dough into uniform roll about 10 inches long. Cut into 32 equal parts. Roll each part into pencil like rope about 8 inches long. Place 1 inch apart on greased baking sheet. Brush lightly with oil and cover. Let rise in warm place for 20 minutes. Beat egg white and water. Brush breadsticks and sprinkle salt or sesame seeds. Bake at 350° for 20-25 minutes until golden brown.
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