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PASTRY POTATOES (Bill Poston WMT Account Executive 80th anniversary pg 240, didn't give) 3-5-11 top of page
1 box potato buds (8 servings)
1 (8 oz.) pkg. cream cheese
1 tsp. garlic powder
2 tbsps. chives
3 tbsps. butter (melted)
1 C. sour cream
Cook potatoes according to directions on box. Beat in softened cream cheese, garlic and chives until fluffy. Add butter and sprinkle with paprika. Bake at 350° in uncovered dish.
ORIENTAL SLAW 3-5-11
1 bag cole slaw
4 green onions, chopped
1 pkgs oriental ramen noodles
1/2 cup toasted, slivered almonds
1 1/4 cup salted sunflower meats
1/2 cup vegetable oil
3 tbsps. sugar
3 tbsps. cider or distilled vinegar
salt and pepper to taste
Save ramen seasoning packet. Mix all together, except noodles. Combine and toss, top with broken up noodles before serving.
CHEESECAKE 3-5-11
In a 9x13 pan, make a graham cracker crust.
1 pkg. instant vanilla pudding
1 1/2 cups milk
Whip.
Add 1 cup powdered sugar
8 oz. cream cheese
8 oz. whipped topping
Mix together. Put into graham cracker crust. Let set up. After set, add 2 cans pie filling of choice on top.
BOHEMIAN GOULASH 3-5-11
2-3 pounds beef, cubed
2-3 pounds pork loin or pork steak,
cubed
1-2 large onions, baseball sized,
diced
1 10 oz. can tomato puree
1 tsp. salt
1-1 1/2 tsp. fresh ground pepper
1-1 1/2 tsp. marjoram, add at the
very end so as not to cook out the flavor
In large dutch oven or kettle, combine the beef and onions. Cover with water about 3 inches above meat. Cook beef until almost tender. Brown pork in a little margarine and add water until tender. Add pork. Drain grease from pork skillet. Add 1/3 cup water and cook to clean the skillet, then add to the beef. Add tomato puree, salt and pepper. Stir well to dissolve. Cook on low heat for 10-15 minutes. In a jar, mix paste of 3-4 tbsps. flour with 1/2 cup warm water and shake. Add to goulash to thicken. Add marjoram. Stir well to dissolve. Serve.
GRASSHOPPER PIE 3-5-11
20 oreo cookies (40 halves), fillings
discarded, cookies crushed
5 tbsps. butter, melted
3/4 cup hot milk
24 large marshmallows
1/4 cup creme de menthe liqueur
2 tbs. white creme de cacao
1 cup whipping cream, whipped
drop or two of green food dye,
optional
Preheat oven to 425°. In a bowl, mix crushed oreo cookie halves and butter. Pat into bottom and sides of 10 inch pie dish. Bake in oven for 5 to 10 minutes; remove from oven and cool completely. Once cooled, place in freezer to chill. In saucepan, melt marshmallows in milk over medium heat. Remove from heat and cool. Add creme de menthe and creme de cacao, and mix well. Add a drop or two of green food dye if desired. Fold in whipped cream. Pour into chilled pie shell. Freeze for 3 or 4 hours. Serve with a dollop of whipped cream. Serves 8.
BETTER THAN ALMOST ANYTHING CAKE (requested cake called better than anything cake, didn't give) 3-5-11
1 box Betty Crocker® SuperMoist®
German chocolate cake mix
Water, vegetable oil and eggs called
for on cake mix box
1 can (14 oz) sweetened condensed
milk
1 jar (16 to 17 oz) caramel,
butterscotch or fudge topping
1 container (8 oz) frozen
whipped topping, thawed
1 bag (8 oz) toffee chips
or bits
Heat oven to 350°F (325°F for dark or nonstick pan). Bake cake as directed on box for 13x9-inch pan. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.
IRISH SODA BREAD 3-12-11 top of page
3 tbsps. butter, softened
2 1/2 cups flour
2 tbsps. sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3/4 cup buttermilk
Preheat oven to 350°. Grease a cookie sheet. Cut butter into flour, baking soda, salt sugar, and baking powder until mixture resembles fine crumbs. Add enough buttermilk so dough leaves the sides of the bowl. Turn out onto floured surface and knead 1-2 minutes. Bread will be smooth and glossy. Shape into round 6 inch diameter loaf. Place on cookie sheet and cut a criss cross into the top about 1/2 inch deep. Bake for 45 minutes at 350°. Brush with butter after removing from oven.
TUNA SALAD 3-12-11
1 pack of tuna (8 oz.)
1/2 cup salad dressing
1/2 cup minced onion
1-2 tsps. prepared mustard
celery, optional
sweet relish, optional
salt and pepper to taste
Mix together and spread on bread.
LEMON CHEESE BARS (2-5-11 Country Junction cookbook) 3-12-11
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.
PARTY POTATOES (with instant potatoes) 3-12-11
7 cups real potatoes, mashed or
3 cups instant potatoes - prepare per pkg. directions (8 servings)
1 8 oz. pkg. cream cheese
1 8 oz. tub sour cream
1 stick butter or margarine
Mix potatoes, cream cheese, sour cream and 1/2 stick butter. Reserve the other 1/2. Put potatoes in greased 9x13" pan. Melt reserved butter and drizzle on top. Top with garlic salt and paprika to taste. Bake at 350° for 40-50 minutes. Can be made ahead.
CALAMUS CHOCOLATE CHIP BAR (jun70pg3) 3-12-11
1 cup margarine
½ cup brown sugar
½ cup white sugar
3 egg yolks
1 tablespoon vanilla
2 cups flour
1 teaspoon soda
½ teaspoon salt
6 ounce package chocolate chips
3 egg whites
1 cup brown sugar
Cream margarine and sugars. Blend in egg yolks and mix. Add vanilla. Sift flour, soda, and salt and add. Spread in a greased cookie sheet. Sprinkle with chocolate chips. Beat egg whites until real stiff and mix in brown sugar. Spread over top of chips. Bake at 350° 20 to 25 minutes.
BERRY SALAD WITH CINNAMON VINAIGRETTE (Guest dietician Linda Ashley) 3-19-11 top of page
1 10 oz. bag baby spinach
2 cups fresh strawberries, quartered
1/2 cup fresh blueberries
1/2 cup chopped red onion
pecans, optional
Mix together.
VINAIGRETTE
1/4 cup raspberry flavored vinegar
1 tbsp. grand selections olive
oil
1 tbsp - 3 tbsps. sugar
1/4 tsp. ground cinnamon
1/4 tsp. hot pepper sauce
Shake well. Serve over salad.
BLACK BEAN CHOCOLATE BROWNIES (talked about, didn't give 9-11-10) 3-19-11
1 (19 oz.) can black beans
3/4 cup whole wheat flour
1/3 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup brown sugar
1 cup unsweetened applesauce
1/4 cup plain yogurt
2 teaspoons vanilla
1/2 cup dark or semi-sweet chocolate
chips
1/2 cup coarsely chopped walnuts
Rinse black beans and measure out 1 1/4 cups of beans. (reserve any remaining beans for another use - you could add them to a salad.) Place beans in food processor and whirl to mash. Add flour, cocoa, baking powder, baking soda and brown sugar to the mashed beans in the food processor, and process to blend in. Add applesauce, yogurt and vanilla and whirl again to blend. Fold in chocolate chips and walnuts. Spray an 8 inch square baking pan with non-stick spray, and turn the brownie mixture into the prepared pan. Bake at 350 degrees F. for 25-30 minutes. Cool completely and cut into squares.
Note: The second time I made this I used 1/2 cup whole wheat flour and added 1/4 cup ground flax seed meal. This also worked out well, and added the heart healthy benefits of the flax seed.
DR. OZ MIDNIGHT BROWNIES (talked about, didn't give 9-11-10) 3-19-11
1 (15 oz.) can black beans, drained
and rinsed
1/2 cup agave syrup
1/2 cup self-rising flour
1/2 cup egg whites
1/4 cup unsweetened cocoa
2 tbsp vanilla
1 tsp baking powder
6 tbsp mini semisweet chocolate
chips
Preheat oven to 350°F. Lightly spray a 8×8 baking dish with nonstick cooking spray. In a food processor, mix all brownie ingredients (except chips) together. Chop on high, until smooth. Clean off sides and blend for another 20 seconds. Add the chips and stir well. Spread into the 8×8 baking dish. Bake for 20 minutes, until toothpick comes out clean. Cool for about 1 hour at room temperature.
BROWNIE FROSTING (9-11-10) 3-19-11
6 oz. fat-free cream cheese
1/4 cup agave syrup
2 tbsp vanilla extract
2 tbsp semisweet mini chocolate
chips, melted
With a whisk attachment on an electric beater, blend all ingredients until light and fluffy. Spread evenly over the top of the cooled brownies. In a microwave safe bowl, melt the 2 tbsp of chips with a 2-second spray of nonstick cooking oil. Using a spoon, swirl the chocolate on top. Allow it to set in the refrigerator for 20 minutes. Serve and enjoy. Don’t forget to have seconds!
ASPARAGUS 3-19-11
1/2 pound fresh green asparagus,
washed and trimmed
1/2 pound fresh white asparagus,
washed and trimmed
In a saucepan, bring 1/2 cup water to a boil. Add asparagus and cook until desired doneness about 7-8 minutes. Remove from water. Place on serving dish. Dot with 1 tbsp. butter and juice of 1/2 a fresh lemon.
PESTO TOPPED BAKED FISH 3-19-11
2 8 oz. fish fillets, (4 oz per
person) works with any fish, such as tilapia or salmon
1/2 tbsp. prepared basil pesto
per 4 oz. fish fillet
Preheat oven to 350°. Put parchment paper on a baking tray and place the fish on the tray and bake.
SPRINGTIME HAM AND EGG BAKE 3-19-11
6 eggs
3/4 cup flour
1 tsp. ground mustard
1/2 tsp. seasoning salt
1/2 tsp. baking powder
1 8 oz. container sour cream
3/4 cup milk
2 cups cubed ham
1 cup chopped tomatoes
2 cups shredded cheddar cheese
chives, optional
Preheat oven to 350°. Spray glass baking dish 11x7x1 1/2". Mix all together. Fold in ham, tomatoes cheese, and chives. Bake uncovered for 50 minutes until top is lightly brown. Let stand 5 minutes before serving. Garnish with chives or tomato.
PEANUT BUTTER CORN CHIPS 3-26-11
1 cup sugar
1 cup corn syrup
1 cup creamy peanut butter
1 bag corn chips - 2 10 oz. bags
1/2 cup crushed cashews, optional
Bring to boil the sugar and corn syrup and boil 1 minute until sugar dissolves. Add the peanut butter and heat until smooth. Pour over corn chips and cashews. Mix and drop clumps onto waxed paper lined cookie sheets.
CALAMUS CHOCOLATE CHIP BAR (jun70pg3) 3-12-11
1 cup margarine
½ cup brown sugar
½ cup white sugar
3 egg yolks
1 tablespoon vanilla
2 cups flour
1 teaspoon soda
½ teaspoon salt
6 ounce package chocolate chips
3 egg whites
1 cup brown sugar
Cream margarine and sugars. Blend in egg yolks and mix. Add vanilla. Sift flour, soda, and salt and add. Spread in a greased cookie sheet. Sprinkle with chocolate chips. Beat egg whites until real stiff and mix in brown sugar. Spread over top of chips. Bake at 350° 20 to 25 minutes.
MEATLOAF OR MEATBALLS 3-26-11
3 pounds hamburger
1 cup milk
2 cups oatmeal
1 cup chopped onions
1/2 tsp. garlic powder
2 tsps. chili powder
2 eggs, slightly beaten
1 tsp. salt
pepper to taste
Mix together well and shape into balls. Makes 32 2-inch balls. Or form some of the mix into meatloaf. Can be frozen.
Sauce:
2 cups ketchup
3/4 cup white sugar
3/4 cup brown sugar
1 1/2 tsps. liquid smoke
1/2 tsp. garlic powder
1/2 cup chopped onion
Heat together and blend well. Pour over balls or loaf. Bake at 350° for an hour.
MEATLOAF 3-26-11
2 pounds ground beef, or half and
half ground venison and beef
1 box stove top stuffing mix
Mix together with 1 egg and 1 cup salsa. Mix well and form into loaf. Bake for 35 minutes. Drain grease.
1 cup ketchup
1 tsp. garlic
2 tbsps. brown sugar
Put over meatloaf and bake another 10 minutes.
FINAL FOUR CARAMEL CORN 3-26-11
4-5 quarts popped popcorn
2 cups packed brown sugar
1 cup unsalted butter
1/2 cup dark corn syrup
1 tbsp. molasses
1 tsp. salt
1/2 tsp. baking soda
2 cups salted peanuts, optional
Combine brown sugar, butter, corn syrup, molasses and salt. Cook over medium heat until it comes to a full boil. When candy thermometer reaches 250° (hard ball stage) remove from heat. Stir in baking soda. It should foam up and turn a lighter color. Pour over popcorn and peanuts. Mix and place on cookie sheets in oven and bake. Bake at 225° for 40 minutes. Remove from oven after 20 minutes. Stir. Return to oven for the other 20 minutes. Break up on waxed paper after removing from oven.
OLD FASHIONED CAKE DOUGHNUTS 3-26-11
3 1/2 cups flour
4 tsps. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground nutmeg
2 tbsps. vegetable shortening
1 cup sugar
2 large eggs
1/2 tsp. vanilla extract
1 cup buttermilk
Fry in skillet filled with hot grease.
In bowl, whisk together flour, baking powder, soda, salt and nutmeg. Set dry ingredients aside. Cream shortening and sugar until well blended. Add eggs and vanilla. Beat until well mixed. Alternate flour with buttermilk into the creamed mixture. Stir only until its mixed. Cover and refrigerate dough for an hour or overnight. Using electric skillet or fry pan, heat oil to 375°. On lightly floured surface, roll out dough to 3/8 inch thickness. Cut with doughnut cutter. Save doughnut holes to fry also. Place into hot oil and flip over when golden brown and brown both sides. Lift out and drain on paper towels.
POACHED PEARS 3-26-11
Put pears in a 9x13 pan with water or wine in the bottom. Bake at 375° for an hour and a half. Baste with sauce while baking. Can also use 1/2 cup orange juice and some cinnamon in the microwave for 3 minutes, turning once, then microwave until tender when stuck with a fork.
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