Nov. 6 Nov. 13 Nov. 20 Nov. 27
No show 11-6-10 Top of page
No show 11-13-10 Top of page
MAPLE WALNUT WHITE CHOCOLATE CHIP COOKIES 11-20-10 Top of page
1 pouch (1 lb 1.5 oz) Betty
Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 tablespoon maple flavor
1 egg
1 1/2 cups white vanilla baking
chips
1 cup chopped walnuts
Heat oven to 350°F. In large bowl, stir cookie mix, butter, maple flavor and egg until soft dough forms. Stir in baking chips and walnuts. Using small cookie scoop or tablespoon, drop dough 2 inches apart on ungreased cookie sheets. Bake 13 to 14 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to wire rack. Cool completely. Store covered at room temperature.
PUMPKIN BREAD 11-20-10
3 cups sugar
1 cup oil
4 eggs
1 can pumpkin
3 1/2 cups flour
2 tsps. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsps. pumpkin pie spice
In a large bowl, add sugar, oil and eggs. Beat. Add pumpkin. Alternate with dry ingredients until well mixed. Pour into two standard size loaf pans. Bake for 60-70 minutes at 350°.
FRESH MUSHROOM SOUP (1-23-10) 11-20-10
8 oz. fresh mushrooms, sliced
1 medium onion, chopped
1/4 cup butter
1/4 cup flour
salt and pepper to taste
1 1/2 cups milk
2 cups water
3 tsps. chicken boullion granules
1 cup sour cream
garnish with parsley
In a large saucepan, saute mushrooms and onions in butter until tender. Sprinkle flour, salt and pepper and mix well. Gradually stir in milk, water and boullion. Bring to boil. Let cook gently for 2 minutes while stirring. Reduce heat, stir in sour cream. Heat through and serve. Do not let it boil.
SHORT DIVINITY (never make on a damp day, requested, didn't give 11-28-09) 11-20-10
1 package white frosting mix (7
1/2 oz.)
1/3 cup light corn syrup
2 tbsps. boiling water
1 tsp. vanilla
3 3/4 cups powdered sugar
6 tbsps. hot water
1 cup chopped nuts
In a large mixing bowl, combine frosting mix, syrup, water and vanilla. Beat on high speed for 5 minutes. Gradually add powdered sugar, 6 tbsps. water and nuts. Mix well. Drop by teaspoonsful on wax paper and let dry overnight until dry. To make pink divinity, add enough maraschino cherry juice to the 2nd amount of water to make 6 tbsps. You can also add chopped cherries instead of or in addition to the nuts.
DIVINITY WITH FLUFFY WHITE FROSTING MIX 11-20-10
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.
CREAMY BRUSSEL SPROUTS 11-27-10 Top of page
4 slices peppered bacon
2 lbs. brussels sprouts, trimmed
and halved through stem end
3/4 cup reduced-sodium chicken
broth
1/2 tsp. kosher salt
1/4 tsp. black pepper
3/4 cup whipping cream
cracked black Pepper
In 12-inch skillet cook bacon over medium heat until browned and crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet. In skillet add Brussels sprouts to drippings; cook and stir over medium heat 4 minutes. Add broth, salt, and pepper. Heat to boiling. Reduce heat. Simmer, covered, 5 minutes. Uncover; cook 2 to 4 minutes or until liquid is nearly evaporated. Add cream. Cook 4 minutes more or until thickened. Transfer sprouts to serving dish. Sprinkle with crumbled bacon and cracked pepper. Serves 8.
PUMPKIN BREAD (11-20-10) 11-27-10
3 cups sugar
1 cup oil
4 eggs
1 can pumpkin
3 1/2 cups flour
2 tsps. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsps. pumpkin pie spice
In a large bowl, add sugar, oil and eggs. Beat. Add pumpkin. Alternate with dry ingredients until well mixed. Pour into two standard size loaf pans. Bake for 60-70 minutes at 350°.
TURKEY TETRAZZINI 11-27-10
1 stick butter or margarine
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups chopped turkey or chicken
1 small can mushrooms, drained
1 pint sour cream
1/2 pound spaghetti, cooked
parmesan cheese
paprika
Melt butter, add soups, mushrooms, and mix thoroughly. Add sour cream, turkey and spaghetti. Place in greased casserole dish. Top with parmesan and paprika. Bake at 350° for 45 minutes.
PUMPKIN CHEESE CAKE 11-27-10
1 3/4 cups graham cracker crumbs
1/3 - 1/2 cup melted butter
3 1/2 pkgs. cream cheese
1 14 oz. can sweetened condensed
milk
1/4 cup sugar (optional)
3 large eggs
2 cups mashed squash or pumpkin
1 tsp. cinnamon
1/4 tsp. nutmeg
pinch of allspice
Make a graham cracker crust and press into the bottom of a 9 or 10 inch springform pan. Combine cheese and eggs with milk. Add spices to sugar. Mix all together and bake in 325°- 350° oven and bake for 1 hour and 15 minutes.
RHUBARB REFRIGERATOR JELLY 11-27-10
3 cups rhubarb
1 cup sugar
1 can pineapple, drain, reserve
juice
Cook and add pineapple juice back in. Add 1 box raspberry jello, bring to a boil and pour into jars. Refrigerate.
GRANDMA'S DINNER ROLLS 11-27-10
3 1/2 cups flour
1 tbsp. dry yeast
1/3 cup sugar
1 tsp. salt
1 cup warm milk
1/4 cup warm water
1 1/2 tsps. butter
1 egg
Mix yeast with flour. Put water and butter together and warm slightly. Add egg and pour into mixer and mix until doughy. May have to add a 1/4 - 1/2 cup flour. Put into greased bowl with a lid and let raise until double. Make rolls. Let raise another 30 minutes. bake at 375° - 400° for 10 minutes. Variations include:
1/2 tsp. dill
1/4 tsp. marjoram
1/2 tsp. tarragon
OR
1 tbsp. grated orange peel
1/4 tsp. ginger
1/2 tsp. cinnamon
OR
Half and half white flour and wheat flour.
FRIENDSHIP SOUP IN A JAR (Taste of Home 1-15-99, requested, didn't give) 11-27-10
½ cup split peas
1/3 cup beef bouillon, dry
1/3 cup pearl barley
½ cup dry lentils
¼ cup minced onion
2 tsps. Italian seasonings
½ cup uncooked long grain
rice
½ cup or more macaroni,
small pasta (to fill jar)
1 lb. ground meat
3 qts. water
1 28 oz. can diced tomatoes and
juice
(Method put on gift tag)
In a large pan brown 1 lb. ground meat, (can use mexican sausage) drain and rinse. Remove pasta from top of the jar and set aside. Pour contents of jar in pan. Add 12 cups of water, tomatoes and meat. Bring to boil. Cook till peas and lentils are tender. Add macaroni, cover and simmer 15-20 minutes. 16 servings.
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