Pizza Quiche
1 pie crust
1 1/2 cup half & half
4oz hard salami minced
4 large eggs
1/2 tsp oregano
1/4 tsp garlic powder
2 cups mozzarella
1 cup pizza sauce
Beat half & half, eggs and spices. Put salami and cheese in crust. Pour egg mixture top.
Bake at 375F for 40 min. Spoon mozzarella and pizza sauce over the dish. Serves 6.
Dill Pickles
2 qt water
1 qt vinegar
1 cup salt
garlic as much as like
dill
red pepper or a hot pepper
Fill all jars you intend to can at one time. Put vinegar mix on bring to boil be sure salt is dissolved well.
Pour over pickles while hot and seal.
Waffles
Approx 1/2 cups sugar
scant tsp salt
2 1/2 tsp baking powder
1 cup flour
½ cup milk
½ tsp xanthan gum
2 Tbsp oil
3 eggs
Chocolate Fillers
350F
¾ cup margarine
1 cup brown sugar
½ tsp salt
cream together add 1 cup oatmeal & 1 ½ cup flour
mix until crumbly
Spread 2/3 of crumbs in bottom of greased 9×13
Heat 1 14oz can sweetened condensed milk – just enough to melt 1 cup of choc chips- spread over crust.
Sprinkle remaining crumb over top and pat down.
Bake for 30-35
Divinity
2 ½ cups sugar
½ cup water
½ cup white syrup
2 egg whites
vanilla
nuts optional
Egg Foo Young
½ cup cooked meat
1 16 oz can Chinese vegetables, drain
5 eggs beaten
1 tsp salt
Fry 1/4 cup at time.
Gravy
2 cups water
2 Tbsp cornstarch dissolved in ¼ cup water (H2O)
1/3 cup soy sauce
1 Tbsp sugar
Russian Tea (Hot Spiced Tea)
Makes 2 cup mix
1 ¼ cup Tang
½ cup sugar
1/3 cup instant tea
½ tsp cinnamon
¼ tsp ground cloves
dash of salt
Mix all together.
Use 2 heaping teaspoons per cup.
Bob’s Red Mill – Our Favorite Gluten Free White Bread
Liquid ingredients:
3 large eggs
1 tsp cider vinegar
¼ cup canola oil
1 1/2 cups water
Dry ingredients
2 cups Bob’s Red Mill White Rice Flour
½ cup Bob’s Red Mill Potato Starch
½ cup Bob’s Red Mill Tapioca Flour
1/3 cup cornstarch
1 Tbsp Xanthan Gum
3 Tbsp sugar
1 1/2 tsp salt
1 Tbsp egg replacer, optional
2/3 cup dry milk
2 ¼ tsp Active Dry Yeast
Combine: Liquid ingredients: Pour carefully into baking pan. Measure dry ingredients; mix well to blend. Add to baking pan.
Carefully seat pan in breadmaker. Select Normal/White cycle; start machine. After mixing action begins, help any unmixed ingredients into the dough with a rubber spatula, keeping to edges and top of batter to prevent interference with the paddle. Remove pan from the machine when bake cycle is complete. Invert pan and shake gently to remove bread. Cool upright on a rack before slicing.
Helpful Hint: ¾ cup potato starch = 1 cup wheat flour for thickening gravies, sauces, soups and stews when recipe calls for flour. Mix potato starch with a little cold liquid before adding to hot liquid.
Bob’s Best Pan Gravy
Pour off all but 2 Tbsp of pan drippings from pan. Add 2 cups of water or broth or bouillon. Cook over medium heat stirring to loosen browned bits. Mix 2 Tbsp. Bob’s Red Mill Potato Starch and ¼ cup cold water until smooth. Stir into pan. Add desired seasoning. Stirring constantly, bring to boil over medium heat and boil 1 minute. For lower calorie gravy follow directions above except pour all fat from pan leaving only the crusty browned particles. For the liquid, use water or fat free broth or bouillon.
Tomato Soup “Joyce L.” “Red”
½ bushel ripe tomatoes
1 bunch celery and 5 onions OR
4 tsp celery salt and 4 tsp onion salt
1 ½ cup sugar
1/8 tsp pepper
2 Tbsp pic salt
1# butter or oleo
2 cup flour
Seal in jars. Water bath 30 min.
Zucchini Bread – GOOD – 3oz4 (easy?)
Beat 3 eggs till light & fluffy
add 1 cup oil
2 cups sugar
3 tsp vanilla
2 cups grated zucchini
Mix light. Beat well.
3 cups flour
1 tsp salt
1 tsp b soda
3 tsp cinnamon
¼ tsp b powder
Bake 350F for 1 hour.
Rangerville Woman Takes Prize for Pie
Margie D. Smith of Rangerville has won a state-wide recipe contest sponsored by the Association of Texas Electric Cooperatives Inc. In Texas, the cooperatives are only in rural areas, and the local organization is Magic Valley Electric Cooperative Inc.
The prize-winning pie recipe submitted by Smith was published in the Texas Co-op Power magazine. The recipe follows
Mrs. Baur’s Impossible Pie
4 eggs
½ cup oleo
2 cups milk
1 cup coconut (OR pineapple OR canned peaches)
½ cup flour
1 cup sugar
2 tsp vanilla
Place all ingredients in a blender and blend for 30 seconds. (Works as well in a mixer for 2 ½ – 3 minutes or until well mixed.)
Pour into a lightly greased large pie pan or cake pan. Bake 40 minutes at 350F.
There will be a crust on bottom, a custard in the center, and a coconut topping.
Note: If pineapple or canned peaches are used, drain them well. Other fruits, as cherries or apples, may be used.
Cheese Ball
2 8oz pkg cream cheese
1 8oz can crushed pineapple (drained)
2 cups chopped pecans (save 1 cup to roll the cheese ball in)
¼ cup chopped green pepper
2 Tbsp onion (finely chopped)
1 tsp seasoned salt
Tea Biscuits
tsp salt
1 ½ pkg yeast (tsp sugar – ½ cup warm water)
½ cup sugar
¼ cup oil
1 egg
½ cup cold water
1 cup scald milk
about 6 cups flour
25 minutes at 350F.
On back of card:
2 yeast
½ c wat sugar
2 cups H water
1 stick butter
¾ cup dr milk
½ cup sugar
salt 1 egg
6 flour
Dinner Rolls – Bread
2 pkgs yeast – about ½ cup warm water
1 cup scald milk
1 cup water
1 egg
½ cup sugar
¼ cup oil
1 kp tsp salt
Impossible Mexican Pie
1 lb ground beef
½ cup chopped onion
1 env (1 ¼ oz) taco seasoning mix
1 can (4oz) whole green chilies, drained, seeded and chopped
1 cup shredded Monterey Jack cheese (about 4 oz)
1 ¼ cups milk
¾ cup Bisquick baking mix
3 eggs
1/8 tsp red pepper sauce
Heat oven to 400F. Lightly grease 10” pie plate. Cook and stir ground beef and onion in 10” skillet until beef is brown; drain. Stir in seasoning mix. Spread beef mixture in pie plate. Sprinkle with chilies and cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 25 to 30 minutes. Let stand 5 minutes before cutting. Garnish with peppers and shredded cheese if desired. Refrigerate any remaining pie. 6-8 servings. High Altitude Directions: (3500 to 6500 feet): Bake about 30 minutes.
Impossible Turkey Pie
2 cups cut up cooked turkey or chicken
1 jar (4 ½ oz) sliced mushrooms, drained
½ cup sliced green onions
½ tsp salt
1 cup shredded natural Swiss cheese (about 4 oz)
1 ½ cups milk
¼ cup Bisquick baking mix
3 eggs
Heat oven to 400F. Lightly grease 10” pie plate. Sprinkle turkey, mushrooms, onions, salt and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edges comes out clean, 30-35 minutes. Let stand 5 minutes before cutting. Garnish with parsley if desired. Refrigerate any remaining pie, 6-8 servings. High Altitude Directions (3500 to 6500 feet): Bake 35-40 minutes.
Carmel Corn
½ cup brown sugar
1 stick oleo
8 large marshmallows
Melt all together and pour over 9 cups popped corn.
Bake in 250F oven for 10-15 minutes and break up.
Popcorn Balls
5 qts popped corn
2 cups sugar
1 1/2 cup water
½ cup syrup white
½ tsp salt
1 tsp vinegar
1 tsp vanilla
Cook to hard ball. 250. Add vanilla. Mix. Roll in balls.
Tomato Soup
Peel enough tomatoes for 3 gal juice
Run through:
3-4 ribs celery
1-2 green peppers
1 large onion or more
Keep out about a quart of juice and cool.
Put remaining juice on to heat with 2 cups sugar, ½ cup or less salt. I use about ¼ cup
Make a rue of 1 cup butter 2 cups flour. Stir the cooled juice in. Then stir it in the juice on the stove. A wire whip is really best for this. After it boils put in jars. Makes 19-20 pints.
Big Bean Pot (Byerly’s)
-use a roaster, Dutch oven or 4 qt casserole
½ lb bacon, diced
3 medium onions, chopped
1 tsp garlic powder
½ tsp dry mustard
½ cup vinegar
¾ cup brown sugar
1 (15oz) can kidney beans, drained
1 (1 lb) butter beans, drained
1 (1 lb) can lima beans, drained
2 (1 lb 5oz) cans pork & beans
Saute bacon and onions in large roaster, Dutch oven or casserole. Add garlic powder, mustard, vinegar, brown sugar and beans; mix well. Bake uncovered in 350F oven until bubbly and hot (about 1 – 1 ½ hours). Let stand 15-20 minutes before serving.
Amount 20-25 servings
Beef Bean Casserole: Follow recipe above, except saute 3 Tbsp ground beef with the bacon and onions.
Tomato Soup (Joyce Larsen)
½ bushel tomatoes
1 bunch celery
5 onions
Cook together and run through sieve. Return to stove and add 1 ½ cup sugar, 1/8 tsp pepper, 2 Tbsp pickle salt, 1 # butter, 2 cups flour let come to boil and seal. Hot water bath 3 min. May sub 4 tsp onion salt & 4 tsp celery salt in place of onion and celery.
Rocky Road Halloween Squares
1 12oz pkg semi sweet choc chips
1 14oz can Eagle brand sweetened condensed milk
2 Tbsp butter
2 cups dry roasted peanuts
1 10 ½ oz pack miniature marshmallows
In top of double boiler, over boiling water. Melt choc chips in milk and butter. When melted pour over nuts and marshmallows. Pour in wax paper lined 13×9 pan.
Monkey Bread
4 7 ½ oz tubes ref buttermilk bisquits
1 cup sugar
1 tsp cinnamon
1 cup brown sugar
¾ cup margarine
cut each bisquit in ¼. Mix sugar and cinnamon. Dip biscuit in. Shake in plastic bag. Melt brown sugar and margarine. Pour over pieces in baking pan. Bake 350F for 30 min. Set 10 min. Turn out.
Special Dressing for Salads
4 cups mayo
1/3 cup lemon juice
¾ cup sugar
2 cups sour cream
¾ tsp salt
Blend & whip until fluffy.
This should cover shrimp salad. Make double batch to be sure and with the rest of the salad dressing make remoulade.
Salad dressing: approx. 4 cups
Add to dressing:
1 tsp dry mustard
½ tsp white pepper
1 Tbsp parsley
2 tsp tarragon
1 tsp celery seed
½ tsp dill weed
2 green onion, chopped
1/3 cup sweet pickle relish (Mx)
Meat Balls – Jean
2# hamburger
1 pkg onion soup mix
1 1/2 cup bread crumbs
1 cup sour cream
1 egg beaten
Roll in 1/3 cup flour & 1 tsp paprika. Brown in ¼ cup butter. Mix together 1 can cream of chicken soup and ¼ cup water pour over meat balls. Bake 350F 30 min.
English Muffins
1 cup water
½ cup scalded milk
2 tsp sugar
1 tsp salt
2 Tbsp 105-115F water
1 pkg active dry yeast
4 cups sifted all purpose flour
3 Tbsp softened butter
Combine first 4 ingredients in mixing bowl. Dissolve yeast into water 3-5 minutes. Combine the two mixtures. Beat in 2 cups flour into milk mixture. Cover bowl with cloth. Let rise until it collapses back in bowl. (2 hrs).
Beat in butter. Beat or knead in remaining flour. For final rising you may put in rings (greased) – fill no more than ½”/ If you don’t use rings, lightly dust a board with flour or cornmeal. Press dough to approx. ½” and roll cut into 3” rounds. Let stand on greased cookie sheet til double in bulk. Cook on hot, well buttered griddle.
Overnight Buns (Maria)
1 ½ tsp dry yeast
3 cup warm water
½ cup melted butter
1 cup sugar
2 beaten eggs
10-12 cups flour
About 5PM dissolve yeast in lukewarm water. Add remaining ingredients. Mix well and knead. Place in warm place to rise.
Knead down every hour. Till 9:30 or 10 PM shape place in pans. Cover with a towel and put piece of plastic let rise till morn. Bake 350F for 15 min. Makes about 60 buns.
Peanut Brittle (3 quart pan)
1 1/2 cup sugar
½ cup corn syrup
½ cup water
dash salt
Cook these to a long thread – then add 1 ½ cup raw peanuts
Continue to cook to color of peanut butter. Remove from heat quickly. Add 1 ½ tsp soda, 2 tsp vanilla. Pour into foil lined tray.
Ingredients for peanut brittle:
1 1/2 cup sugar
½ cup w syrup
½ cup water
dash salt
1 ½ cup peanuts
1 ½ tsp soda
2 tsp vanilla
Peanut Brittle (3 qt pan)
1 1/2 cup sugar
½ cup corn syrup
½ cup water
dash salt
cook to long thread. Add 1 ½ cup blanched raw peanuts
Cook to color peanut butter stirring frequently. Remove from heat. Quickly add 1 ½ tsp soda and 2 tsp vanilla. Pour into aluminum foil placed on newspaper
Fruit Nut Pie
4 apples, peeled and sliced
½ cup white (or gold) raisins
1 cup cranberries
½ cups walnuts
1 cup white sugar
2/3 cups brown sugar
4 Tbsp flour
¼ tsp nutmeg
1 tsp cinnamon
dot 3 Tbsp butter
Mix and put in crust and cover with top crust. Bake 400-45 minutes. A 2 crust pie.
Pecan Pie
1 9” pie
1 cup sugar
½ cup corn syrup
¼ cup butter
3 eggs w beat
1 cup pecans
Mix sugar and syrup and butter. Add eggs. And pecans fill unbaked pie shell. Bake 400F for 10 minutes. Reduce heat to 350F and continue 30 to 35 minutes.
Mincemeat Bread
¾ cup mincemeat
½ cup chopped walnuts
1 Tbsp lemon peel
2 cup white flour
¾ cup sugar
1 ½ tsp baking powder
1 tsp salt
½ tsp soda
2 Tbsp butter or oleo
¾ cup orange juice
1 egg
Grease and flour a loaf pan – mix together dry ingredients, cut in the butter and stir in juice, egg, and lemon peel. Add the mincemeat and nuts… bake at 350F for 60-70 minutes or until a toothpick comes out clean. Makes 9×5 loaf.
Sweet Lime Pickles
7# cukes gutted & sliced
2 cups lime
2 gal water
1 1/2 qt vinegar
5# sugar
1 tsp celery seed
1 tsp pickling spice
1 tsp salt
Method: Cut cukes crsosswise. Mix with lime and water. Soak 24 hours in plastic stainless or enamel container. Rinse in clear water thoroughly. Soak in clear water 3 hours. Rinse again; drain. Add vinegar sugar spice and salt. Soak overnight. Bring to boil. Boil 35 minutes or till transparent.
Fresh Fruit Fritters
1 cup flour
¼ tsp salt
2 eggs
2/3 cup milk
1 tsp salad oil
Sift flour and salt into bowl. Beat eggs, stir in milk & salad oil. Add dry ingredients and beat to smooth batter. Cover and chill several hours.
Sour Cream Cookies
1 1/2 cup sugar
1 cup sour cream
1 tsp soda
2 tsp baking powder
4 cups flour
1 cup butter
¼ tsp salt
2 eggs
1 tsp vanilla
Cream shortening & sugar. Add eggs slightly beaten and sour cream in which soda was dissolved. Add remaining ingredients. Roll very thin, sprinkle with sugar, cut and bake at 375F.
Dip “Maria”
1 cup mayonnaise
2 hard boiled eggs
1 can crab meat or shrimp
chile sauce
1 Tbsp gr pepper
onion salt
lemon pepper
Sweet ‘N Sour
1 cup sugar
2 Tbsp cornstarch
1 tsp seas salt
½ cup w vinegar
½ cup water
1 Tbsp cherry juice (maraschino)
1 tsp Worcestershire sauce
Wheat Germ Muffins (Irene)
1/3 cup soft oleo
½ cup sugar
Mix together.
Add 2 eggs
1 cup honey flour wheat germ
1 1/2 cup flour
2 rounded tsp baking powder
½ tsp salt
1 cup milk
Beat all together.
Italian Egg Pie
Plain pastry 9” pie
6 eggs
¼ cup milk
1 can tuna (6 ½ or 7 oz)
½ # mozzarella cheese, grated
¼ tsp salt
¼ tsp pepper
½ tsp basil
½ tsp oregano
Beat eggs and milk together well. Add remaining ingredients spoon into fluted crust. Bake 425F 35-40 minutes.
Salmon patties from Ione
1 salmon
1 egg
1/3 cup onions
½ cup flour
-save 2 Tbsp juice
1 ½ tsp baking in juice
Fry in kinda digs oil
Cheese Taco Dip – Barb
1 lb Colby
1 lb Velveeta
1 lb hamburger
Pace Picante sauce to taste. (Mild Medium or hot)
Pie Crust – Betty from McGregor paper
4 cups flour
3 tsp brown sugar
¼ tsp baking powder
2 tsp salt
1# lard
1 tsp vinegar
1 egg & water to = ¾ cup
Mix to consistency of biscuit dough. Mix well as dough will not toughen. Makes 4 double or 8 single crusts. Keeps 2 weeks in fridge.
Oatmeal Cookies – Betty
4 cup oatmeal
4 cups flour
1 tsp salt
1 kp tsp baking soda
1 ¾ cup shortening
2 cups sugar
3 eggs
1 tsp vanilla
1 cup walnuts
1 cup cocoanut
2 cups raisins boil 10 minutes
350F 12-14 minutes
Caramel Apples
8-10 apples
washed & dryed & cooled. Insert skewer. Keep chilled.
In 2 quart pan mix
2 cups sugar
1 cup brown sugar
2/3 cup w corn syrup
2/3 cup butter
1 cup cream or condensed milk
1 tsp salt
2 tsp vanilla
Cook to 246F or soft ball. Stir while cooking so don’t scortch or stick to bottom.
Remove from heat and cool till mixture thickens slightly. Quickly dip each apple drain on buttered wax paper.
Carrot Cake – Maite
4 eggs beaten thick
2 cups sugar
1 1/2 cup oil
3 cups flour
2 tsp soda
1 tsp salt
1 tsp cinnamon
1 cup nuts
3 small jars strained carrots
Mix well, adding carrots last. Fill 2 9×12 or 1 jelly roll pan and 1 7×11 pan.
Bake at 350F for 40 minutes.
Frosting
4 Tbsp butter
1 pkg 8oz cream cheese
1 tsp vanilla
1 # powdered sugar
1 Tbsp lemon juice
Makes a lot.
Swedish Meat Balls (Betty) app 240
8# gr beef
2 cup br crumbs
1 3/4 cup milk
2 onions, chop fine
2 Tbsp salt
¾ tsp allspice
1 3/4 tsp nutmeg
1 3/4 tsp ginger
1 1/4 white pepper
6 eggs
¾ cup brown sugar
4 Tbsp parsley
Mix bread crumbs milk eggs add rest ingredients. Mix till blended. Make balls. Bake 350F 15 minutes.
Corn to Freeze
9 cups corn
2 cups water
scant 1/2 cup sugar
2 tsp salt
Bring to boil. Boil 3 minutes. Cool well. Freeze.
60 Minute Buns from Helen Hamann – August 23 1972
2 cups warm milk (powdered milk, I use)
½ cup lard or other shortening
1 tsp salt
¼ cup sugar
2 pkg dry granulated yeast (2 Tbsp)
Dissolve yeast in ¼ cup warm water with 3 tsp of sugar, when going good add 5 or 6 cups of flour. Let stand 15 minutes on a warm place then shape into buns. Let rest 15 minutes more. Then bake at 450F for 10 minutes. When done grease tops with melted butter – Makes 40 buns – depending upon the size you make.
Butterscotch Sauce
1 cup white syrup
1 ½ cup brown sugar
6 Tbsp butter
½ tsp salt
Boil till heavy syrup. Cool. Add 1 cup evaporated milk.
Pie Dough (Grandma Irene) May 8, 2004
5 cups flour
½ tsp salt
¼ to ½ tsp baking powder
1 # lard
2 tsp vinegar
1 egg + enough water to make ¾ cup
Mix lard and flour till like crumbs. Add egg water and vinegar Mix till consistency of biscuit dough. Will not get tough. Makes at least 8 crusts. Freezes well.
I make this and divide in plastic bags or wrap, freeze then when I want to use it 10 sec in micro
Works fine – Best of luck & love to you. Grandma Irene
Fruit Nut Pie (2 crusts)
4 apples peeled & sliced
1 cup cranberries
½ cup golden raisins
½ cup wanuts
1 cup sugar
2/3 cup brown sugar
4 Tbsp flour
1 tsp cinnamon
¼ tsp nutmeg
3 Tbsp butter
Bake 400F 45 minutes.
Muffins – Helen
325F for 30-35 minutes
4 cups apples peeled & diced into 1/4in pieces
1 cup sugar
1 ½ each raisins
1 ½ cup chop nuts
2 large eggs slightly beaten
½ cup oil
2 tsp vanilla
3 cups flour
1 1/2 tsp soda
2 tsp cinnamon
¾ tsp salt
In large bowl mix apples & sugar. Add raisins and nuts to apple. Mix set aside. In small bowl mix egg oil vanilla.
Mix altogether flour cinnamon soda salt. Combine all. Do not over mix.
Apple Nut Crisp
1 egg beaten
add 3/4 cup sugar slowly beating all the time
Pinch of salt
Add 4 Tbsp flour
1 tsp baking powder
1 cup chopped nuts
1 cup apple tidbits or pineapple
Bake 45 min at 350F in greased pie dish.
Ice Tea
2 qts water
1/3 cup instant tea
scant cup sugar (about ¾ cup)
1/3 cup lemon juice
Quick Easy Muffins
¼ cup sugar
2 Tbsp oil
2 eggs
1 cup GF mix
¼ tsp salt
¼ tsp x gum
2 tsp BP
½ milk
¼ tsp vanilla
Stir with spoon. Put in greased or paper lined pan.
9” Pie Lemon Filling (Sylvia)
1 ½ cup sugar
1/3 cup cornstarch
1 ½ cup water
Cook over medium heat stirring constantly. Stir in 3 egg yolks. Remove continue stirring till smooth. Blend in 3 Tbsp butter ¼ cup lemon juice 1 Tbsp lemon rind
Oatmeal Cookies
4 cup quick oatmeal
4 cup flour
1 tsp salt
1 heaping tsp B soda
1 3/4 cup shortening
2 cups sugar
3 eggs
1 tsp vanilla
1 cup walnuts
1 cup coconut
2 cups raisins – boil 10 minutes.
350F 12-14 min
Sour Cream Drop Cookies
Work together 1 cup brown sugar firmly packed, ½ cup butter until creamy stir in one egg well beaten. Sift together 2 cup flour, 2 tsp baking powder ½ tsp soda ½ tsp salt ¼ tsp nutmeg. Stir dry ingredients together into creamed mixture alternating with 1 cup sour cream. Mix in 1 cup chopped nuts. Drop on greased cookie sheet
Bake 400F 12-15 minutes.
Cold Lunch Pickles (Helen Hamann)
Makes 1 gallon
3 cups vinegar
3 cups sugar
1/3 cup salt
1 tsp celery seed
1 tsp turmeric
2 large onions
Pour cold over sliced cukes and onions. Store in refrigerator 1 week before using.
Note: Keep refrigerated.
Kraft Carmel Bars
¾ cup oleo
1 cup flour
1 cup oatmeal
¾ cup brown sugar
1 tsp soda
½ tsp salt
3-5 light caramels
3 Tbsp cream or milk
3 Tbsp butter
1 6oz chocolate chips
1 cup sunflower seeds
1 cup walnuts
Melt carmel & cream or milk & butter in double boiler.
Mix brown sugar, soda, salt, flour, oatmeal & ¾ cup butter in 13×9” pan. Bake 10 min 350F pour melted carmel mix over. Sprinkle choc chips & nuts over top. Bake 10-15 min.
Chocolate Fudge Goblins (Makes 5 dozen)
1 (12oz) pkg milk chocolate chips
1 cup semi-sweet chocolate chips
½ cup margarine or butter
1 (14oz) can Eagle Brand original, low fat or fat free sweetened condensed milk (NOT evaporated milk)
1/8 tsp salt
2 cups pecan pieces
2 tsp vanilla extract
pecan halves
In heavy saucepan, over medium heat, melt chips and margarine with Eagle Brand and salt. Remove from heat; stir in pecan pieces and vanilla. Drop by teaspoonfuls onto wax paper-lined baking sheets. Top with pecan halves. Chill. Store tightly covered.
Microwave: in 2 quart glass measure with handle, combine chips, margarine, Eagle Brand and salt. Cook on 100% power (high) 3 minutes, stirring after 1 ½ minutes. Stir to melt chips, stir in pecan pieces and vanilla. Proceed as above.
Campbells One Dish Chicken & Rice Bake
Prep time 5 minutes
Cook time 45 minutes
1 can (10 ¾ oz) Campbell’s cream of mushroom soup
1 cup water*
¾ cup uncooked regular white rice
¼ tsp paprika
¼ tsp pepper
4 skinless, boneless chicken breast halves
1. In 2 qt shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover.
2. Bake at 375F 45 minutes or until chicken and rice are done. Serves 4.
*For creamier rice, increase water to 1 1/3 cups.
Chicken with Cream Dijon Herb Sauce
Prep time 5 minutes. Makes 4 servings.
½ cup chicken broth
6 Tbsp Dijon mustard
1/3 cup cream cheese spread, softened
1 Tbsp minced herbs (parsley, basil or chives)
1 Tbsp oil
4 (6oz) boneless skinless chicken breasts
1 tsp minced garlic
Mix broth, mustard, cream cheese and herbs until well blended. Set aside.
Cook chicken in hot oil in non-stick skillet until browned on both sides- about 5 minutes.
Stir in mustard sauce and garlic. Simmer over medium heat 3-5 minutes until sauce thickens slightly and flavors are blended.
Tip: recipe can also be baked.
http://www.frenchsfoods.com
Betty’s Pumpkin Bread
1 1/2 cup sugar
¼ tsp baking powder
1 tsp soda
¾ tsp salt
½ tsp each cloves, cinnamon, nutmeg, ginger
add more to own taste if you want
1 2/3 cup flour
½ cup salad oil
½ cup water
1 cup pumpkin
2 eggs
Combine all ingredients in a bowl and mix well. Bake: at 325F for 1 ½ to 2 hours will be dark brown when done.
Betty’s Banana Bread X 3
1 ¾ cup flour 5 ¼
1 ¼ tsp baking powder 3 ¾
½ tsp soda 1 ½
¾ tsp salt 1 ½
1/3 cup shortening 1 cup
2/3 cup sugar 2 cups
2 eggs (beaten) 6
1 cup or 2 or 3 large bananas 3
Add banana alternately with flour
Banana Bread additional serving amounts
x 2 = flour 2 ½ – 5
Baking Powder x 2 = 2 ½ -5
soda x 2 = 1 ½ – 3
short x 2 = 2/3 – 1
sugar x 2 = 1 ½ -3
eggs x 2 = 4 – 6
banana x 2 = 2-4
Betty Lemon Cake
1 lemon cake mix
1 lemon jello
¾ cup salad oil
¾ cups water
4 eggs
Frosting:
2 cups powdered sugar
juice of one lemon
Zucchini Bread
Beat 3 eggs till light and fluffy
Add 1 cup oil
2 cups sugar
3 tsp vanilla
2 cup grated zucchini
3 cups flour
1 tsp soda
3 tsp cinnamon
¼ tsp baking powder
½ tsp salt
Mix light but well.
Rolled Sugar Cookies
3 dozen
1 cup shortening (oleo)
2 cups sugar
4 eggs
2 Tbsp cream
4 cups flour
1/8 tsp salt
4 tsp baking powder
1 tsp vanilla
Chill 20 min. Roll thin. Bake 400F.
Betty Sugar Cookies
1 cup shortening
½ cup white sugar
½ cup brown sugar
1 egg beaten
1 tsp vanilla
2 cups flour
pinch of salt
2 tsp cream of tartar
1 tsp soda
Roll in balls dip in sugar and cinnamon and bake. Do not press down.
Ginger Cookies (Joy of cooking) – Roll & Cut
½ cup shortening
½ cup sugar
½ cup light molasses
½ Tbsp vinegar
1 beaten egg
3 cups flour
½ tsp soda
½ tsp cinnamon
½ tsp ginger
¼ tsp salt
Bring shortening, sugar, molasses, vinegar to boil. Cool add egg. Sift dry ingredients add to mixture, mix well. Chill. Bake 375F 12-15 minutes.
Betty Butter Ball Cookies
1 cup butter
4 Tbsp powdered sugar
1 tsp vanilla
2 cup flour
1 cup nuts
Roll in balls bake and roll in powdered sugar when done.
Irene’s Coconut Cookies
1 cup butter
1 cup white sugar
1 cup brown sugar
1 Tbsp vanilla
2 eggs
1 tsp soda
2 tsp baking powder
2 1/2 cup flour
2 cup grated coconut
Bake 375F for 10 minutes.
“Jeff’s” Cookies (Melt in your mouth sugar cookie)
1 cup white sugar
1 cup powdered sugar
1 cup butter or oleo
1 cup oil
2 eggs beaten
1 tsp vanilla
4 cups & 6 Tbsp flour
1 tsp cream tartar
1 tsp soda
1 tsp salt
Shape into small balls press with glass dipped in sugar.
Betty Choc Chip Cookies
½ cup oleo 1
½ cup brown sugar 1
½ cup white sugar 1
½ tsp vanilla 1
1 egg 2
1 cup 2 Tbsp flour 2 cup – 4 Tbsp
½ tsp soda 1
½ tsp salt 1
½ cup nuts 1
1 pkg chocolate chips 2
Oatmeal Crispies Betty
1 cup oleo
1 cup brown sugar
1 cup white sugar
2 eggs, beaten
1 tsp vanilla
1 ½ cup flour
1 tsp salt
1 tsp soda
3 cups quick cooking oatmeal
1 ½ cup nuts if desired
Roll up in wax paper chill in refrigerator then slice about ¼”. Bake at 350F for 10 minutes.
Cabbage Salad – Rosilie from Swiegerts
2 cups vinegar
3 cups sugar
1 cup water
1 tsp celery seed
1 tsp mustard
Boil 3 minutes. Let cool. Grate 2-3 head cabbage salt. Let set about 1 hour or drain. Add carrots & green pepper& celery. Still keep 3 weeks.
Ginger Cookies
¾ cup oleo 1 ½ cup
1 cup white sugar 2
1 egg beaten 2
¼ cup molasses 1/2
2 tsp soda 4
2 cup flour 4
1 tsp each ginger, cloves, cinnamon 2
½ tsp salt 1
Roll into balls, roll in sugar and bake. Do not press down.
Betty Jelly Roll
3 eggs
1 cup sugar
¼ cup cold water
1 tsp vanilla
1 cup flour
2 tsp baking powder
½ tsp soda
Beat: eggs until thick and lemon colored
Add: sugar gradually, continuing to beat until smooth. Pour into greased, waxed paper lined 15” jelly roll pan.
Bake: at 375F for 12-15 minutes. Turn out immediately onto tea towel sprinkled with powdered sugar. Remove wax paper, trim any rough edges. Roll cake up in cloth and let cool.
Filling:
1 pkg lemon pudding
½ cup sugar
1 egg
Mix contents of pudding with sugar substitute, 1 whole egg for 2 yolks and prepare as directed and cool.
Unroll: 1 cake spread on cooled filling and roll up again. Chill until ready to serve.
Marshmallow Filling or Top
2 pkgs envelopes gelatin unflavored
mix 1/2 cup water
in saucepan. Boil for
2 1/2 minutes
2 cups sugar
½ cup water
Chocolate Brownies
½ cup flour
½ tsp baking powder
1/3 cup shortening
2 sq chocolate
1 cup sugar
2 eggs
1 tsp vanilla
½ cup walnuts
¼ tsp salt
Melt shortening and choc together. Beat eggs slightly add sugar and vanilla. Add chocolate mixture to egg mixture. Add flour and nuts.
Bake at 325F for 35 minutes in grease pan.
Cut in squares while still warm.
Betty Krumkaka
¾ cup butter
2 cups flour
4 eggs
1 cup sugar
salt – dash
1 tsp vanilla
Fruit Bars
6 Tbsp butter
1 1/2 cup graham cracker crumbs
Mix together put on bottom of 9×13” pan
Mix
1 cup coconut
2 cup candied fruit
1 cup floured dates
1 cup coarse chopped walnuts or pecans
Pour one can Borden’s sweet condensed milk over all. Bake 25 to 30 minutes 350F.
Cranberry Salad
1# cranberries ground
¼ # marshmallows cut
1 cup crushed pineapple
Mix above let stand several hours. Then add 1 cup white sugar, 1 cup whipped cream, ½ cup chopped pecans. Combine ingredients & place in fridge until ready to use. (From cranberry package).
Betty Bread & Butter Pickles
6 qts med sliced cucumbers
6 onions – says white
¾ cup salt
2 cups water
1 qt vinegar
4 cup sugar
1 Tbsp each celery seed, mustard seed, whole pickling spices
Soak onions and cukes 3 hours or overnight. Put water and vinegar and sugar and spices. Bring to a boil and boil 3 minutes. Add pickles bring to boiling point but do not let boil hard put stove on simmer & pack into jars.
Note: when canning rise non-iodized salt and use cider vinegar.
Bread & Butter Pickles – sorce Myra P
1 gall cucumbers
8 small white onions
2 green peppers, shredded
½ cup salt (use pickling salt)
Wash but do not pare. Slice cukes & onions in paper thin slices add to green peppers. Mix in salt and bury 1 qt of cracked ice in mixture. Cover with weighted lid. Let stand 3 hours.
Meanwhile make syrup
4 cups vinegar
4 cups sugar
½ tsp ground cloves
½ tsp turmeric
2 Tbsp mustard seed
1 tsp celery seed
1 tsp powdered alum
Mix and boil. Pour over mix heat till clear do not boil. Color optional.
Dill Pickles
1 qt vinegar
3 qts water
1 cup salt
Boil 5 minutes and pour while hot. Method pack pickles in jar with dill garlic and small red pepper if desired.
Pecan Pie
2 eggs slightly beaten
1 cup karo syrup
1 cup sugar
2 Tbsp melted butter
1 tsp vanilla
1 cup pecan meats
Mix ingredients, fill 9 in pastry shell. Bake in hot oven (400F) 15 minutes. Reduce heat to 350F. Bake about 30 min longer. Filling will appear softer in the center.
Pecan Pie Crust
2-8” shells
1 1/2 cup flour
1 tsp salt
½ cup fat
¼ cup cold water
Bake at 450F for 10-12 minutes.
Ice Cream Wich Sundae
Combine and mix lightly:
1 ½ cup rice crispie
¼ cup brown sugar
¼ cup melted butter
1 cup flaked coconut
½ cup coarsely chopped nuts
Put half of mixture in buttered 8 square pan. Spread with 1 ½ to 2 qts softened vanilla ice cream. Top with remaining crumbs.
Put in freezer until ready to serve. Top with chewy pie mix and serve.
Cream Puffs –Betty
10-12
½ cup shortening
1 cup boiling water
¼ tsp salt
1 cup flour
4 eggs
Place water fat & salt in a saucepan and bring to boiling point.
Add flour all at once, stir until mixture leaves sides of pan remove from fire and stir until smooth. Cool slightly about 5 min. Add eggs one at a time beating thoroughly after each addition. Drop from spoon onto an oiled and floured baking sheet shape so puffs are high in center.
Bake at 450F for 15 minutes reduce heat to 325F and bake 30 min longer when puffs are done they will come loose with a shake of the pan. Cut slit in the side as soon as puffs are done to prevent sogginess.
Panocha Candy – Betty
1 ½ cup white sugar
1 cup brown sugar
1/3 cup cream
1/3 cup milk
2 Tbsp butter
1 tsp vanilla
Cook to soft boil stage. Cool, add vanilla and beat until starts to lose glass and begins to thicken. Add coconut or nuts and put in butter pan.
Fudge
4 cups sugar
14 oz evaporated milk
¼ cup butter
Combine and bring to a boil, boil for 9 min than add.
1 pint marshmallow creme
2 pint choc chips
1 tsp vanilla
1 cup nuts
Taffy – Betty
Kinds Sugar Corn Syrup Butter Flavoring
Butterscotch 1 cup brown 1 cup 1 Tbsp 1 tsp vanilla
Vinegar Taffy 1 cup white 1 cup 1 Tbsp 1 tsp vanilla
1 tsp vinegar
Molasses Taffy 1 cup white or 1 cup 1 Tbsp 1 Tbsp molasses
brown|
Chocolate 1 cup brown 1 cup 1 Tbsp 1 tsp vanilla
Caramels sugar
Directions:
1. Mix sugar with the desired liquids.
2. Cook until brittle in cold water or 365F.
3. Remove from fire and add butter, vanilla, grated chocolate (if it is desired).
4. Stir until well mixed. It cannot turn to sugar.
5. Pour onto well greased pan.
6. This may be pulled or used as plain taffy.
7. If it is not to be pulled, mark it as soon as it starts to be firm.
Mock Whip Cream Frosting – Alice
1 cup butter
1 cup sugar
3 Tbsp flour
1 cup milk
Put milk & flour together. Cook & chill
Cream sugar & butter together add the cooked paste. Beat till fluffy. Add vanilla.
Raw Apple Cake
1 cup white sugar
1 cup brown sugar
½ cup shortening (blend)
add 2 eggs
2 ¼ cup flour
2 tsp cinnamon
2 tsp soda
½ tsp salt
Alt 1 cup buttermilk, 2 cup chopped apples, ½ tsp tables melted butter ¼ cup white sugar ¼ cup brown sugar
Chocolate Covered Cherries
60 maraschino cherries
3 Tbsp butter
3 Tbsp light corn syrup
¼ tsp salt
2 cups powdered sugar
1 ½ lb candy making chocolate
Drain cherries thoroughly on paper toweling. Combine butter; corn syrup, salt, stir in powdered sugar, knead mixture until smooth. Chill mixture if soft.
Shape 1 tsp of the sugar mixture around each cherry. Place coated cherries on a baking sheet lined with waxed paper.
Melt chocolate. Dip chocolate cherries one at a time. Spoon chocolate cherries to coat. Place cherries on a baking sheet lined with waxed paper. Chill. Store in refrigerator in covered container.
Mounds Balls
1 lb butter
2 lbs powdered sugar
1 can sweetened condensed milk
2 large pkg coconut
1 tsp vanilla
Mix to chill – so they roll easier. Dip in chocolate almond bark (melted).
Peanut Butter Balls
1 stick butter
1 lb powdered sugar
2 cups peanut butter
3 cups crushed Rice Krispies
Mix to chill so they roll easier. Dip in chocolate almond bark (melted).
Pecan Rolls- Charlotte G.
1 1/2 doz frozen dinner rolls
Sprinkle 1 box frozen dinner rolls scotch pudding on top. Sprinkle pecans or walnuts over pudding
Bring to boil 1 minute.
1 stick butter
½ cup sugar
Cool. Pour over dough. Let stand overnight. Bake at 350F for 30 minutes. DO NOT grease pan. Ungreased bundt pan.
Chocolate Covered Cherries
2 sticks butter
2 lbs powdered sugar
Add 2 tsp vanilla, few drops of milk
Cool 20 minutes
1 pkg chocolate chips
½ black wax
drain cherries.
Recipes for Morton Meat Curing Products
Enjoy all the goodness of home cured meats (Cumberland General Store)
There are only two major methods of curing meat; the dry cure and the brine or sweet pickle cure.
The dry cure is the method most generally used for heavier cuts such as hams, shoulders and bacon. The sweet pickle cure is more generally used for smaller pieces. Either is good. The method used is a matter of personal preference.
Salt is the basic curing ingredient for meat, but to produce a pleasing flavor and a high quality finished product it is necessary to blend other ingredients with the salt in correct proportions.
The Morton Sure Cure product and Morton Tender Quick product contain everything necessary for perfect curing.
Morton Meat Pump is ideal for pumping Morton Tender Quick product into large pieces of meat or next to the bone areas of ham and shoulders. Pumping meat gets the curing ingredients distributed throughout the interior of the meat.
Meat Loaf
1 1/2 lbs ground beef
1 1/2 lb ground pork
2 cups soft bread crumbs
½ cup chopped onion
2 eggs
¼ cup milk
¼ cup catsup
2 tsp Morton Sausage and Meat Loaf Seasoning Mix
1 tsp Morton table salt
Combine all ingredients mixing until well blended. Pack into greased 9x5x3” loaf pan or shape into loaf on greased shallow baking pan. Bake at 350F for 1 hour and 15 minutes. Cool 5 – 10 minutes before slicing. Makes 6-8 servings.
Chicken & Double Jasmine Rice
1 jasmine tea bag (Dynasty)
1 chicken bouillon cube
1 Tbsp butter or margarine
6 chicken thighs (about 2 1/2 lb) skin and excess fat removed
1/2 cup chopped onion
3/4 cup jasmine rice (Dynasty)
1/8 tsp black pepper
Add tea bag to 1 1/2 cups hot water; let stand 1 minute. Remove and discard tea bag. Add bouillon to tea to dissolve. Heat large frying pan over high heat. Add butter to melt. Add chicken, in single layer. Cook 3 to 4 minutes on each side, or until browned. Remove from pan. Add onion to same pan. Saute 30 seconds. Mix in rice, pepper and tea mixture. Arrange chicken, in a single layer, on top. Bring to a boil. Reduce heat to low. Cover & simmer 25 minutes, or until liquid is absorbed. Remove from heat. Let stand covered 10 minutes before serving. Makes 4 servings, 2 thighs and 3/4 cup rice each.
-Dynasty Jasmine Rice
Black Bean Soup
Makes 2 servings
1 cup chicken broth
1 (15.5 oz) can black beans, rinsed & drained
1/2 cup salsa
Cilantro, avocado, lime juice or sour cream, if desired
1. Combine broth and beans in saucepan. Bring to a boil; reduce heat and simmer 5 minutes. While cooking, mash some of the beans with a fork or spoon.
2. Stir in salsa, heat. Add chopped cilantro, avocado, lime juice or sour cream for additional flavor.
-Market Pantry
Santa Fe Pinto Beans wit Pork Kabobs (6-7 servings)
1 medium green pepper
1 medium onion, chopped
2 garlic cloves, minced
1 Tbsp vegetable oil
1 can (14.5 oz) chicken broth
1/2 tsp cumin
1 can (15 oz) reduced sodium pinto beans, drained & rinsed
1 can (15 oz) reduced sodium black beans, drained & rinsed
1 can (10 oz) diced tomatoes with green chilies, undrained
1 can (11 oz) whole kernel corn, drained
1 Tbsp red wine vinegar
In a large skillet saute the green pepper, onion and garlic in all for 3 minutes. Stir in the broth and onion, bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add pinto beans, black beans, tomatoes, corn and vinegar. Heat thoroughly. Serve with grilled pork tenderloin kebobs.
-Bush Beans (www.bushbeans.com)
Mighty Tasty Sweet Minis Stuffed with Cream Cheese
Fresh Pesto Ingredients
1 cup fresh cilantro
1 small garlic clove
2/3 cup toasted walnuts
small pinch of sea salt
1/4 cup parmesan cheese
1/2 cup olive oil
1 Tbsp fresh orange juice
Additional Ingredients
1 lb bag of sweet mini peppers
Preheat oven to 350F. Leaving stem on the peppers, slice peppers and remove the seeds. Fill each pepper with cheese. Arrange peppers on a baking sheet, drizzle with a touch of olive oil and bake for about 8-10 minutes until peppers are tender and a touch crispy. Remove from oven and arrange on a platter. Spoon pesto on top of each pepper.
-Sweet Mini Peppers (Aldi)
Baked Florentine Chicken
4 skinless, boneless chicken breasts
1 egg
1/2 cup Italian bread crumbs
1/2 cup shredded & cheese Italian
1/4 cup finely chopped toasted walnuts
1 Tbsp butter or margarine, melted
Hot cooked spinach fettucine
Warm spaghetti sauce
Additional shredded & cheese Italian
Heat oven to 400F. Lightly beat egg in shallow dish with 2 Tbsp water, in another shallow dish, combined bread crumbs, 1/2 cup cheese and walnuts. Dip each chicken breast in egg, then crumb mixture. Place in 2 qt baking dish. Drizzle with butter. Bake for 20 minutes or until chicken is tender and no longer pink inside. Serve hot over fettucine, topped with sauce and cheese.
4 servings
-Crystal Farms
Mushroom Chicken RIsotto
1 Tbsp olive oil
3 (about 3/4 lb) boneless marinated chicken breasts, cut into chunks
1 tsp minced garlic
1 (8 oz) pkg fresh sliced mushrooms
1 (10 oz) can cream of mushroom soup
2 1/4 cups milk
3/4 cup (3 oz) finely shredded Parmesan cheese
1 cup long grain rice
1 cup frozen peas, thawed
Additional finely shredded Parmesan cheese, if desired
In a deep 12 inch saute pan, heat oil over medium high heat until hot. Cook and stir chicken, garlic and mushrooms 6-8 minutes or until chicken is no longer pink and vegetables are tender. Stir in soup, milk, and cheese; bring to a boil. Stir in rice. Cover; cook on low heat 20 minutes or until rice is tender. Gently stir in peas. Serve hot, garnished with more cheese.
4 servings
-Crystal Farms
Light Style Breakfast Wraps
Serves 4 – Prep time: 10 min – Cook time: 5 min
3 eggs
3 egg whites
1 1/2 cups (6 oz) shredded colby jack cheese, divided
1/2 cup chopped Canadian bacon or cooked ham
1/4 cup thinly sliced green onion
1/4 tsp hot pepper sauce (optional)
4 (6-8 inch) whole wheat flour tortillas or flavored wraps
Beat together eggs and egg whites in a medium bowl. Stir in 1 cup cheese, Canadian bacon, green onion and if desired hot sauce. Coat a large nonstick skillet with cooking spray; place over medium high heat. Add egg mixture; cook until eggs are desired consistency, sactirring frequently. Heat tortillas according to package directions. Spoon egg mixture down center of tortillas; top with remaining 1/2 cup cheese. Roll up.
-Sargento Cheese – http://www.sargento.com
Bacon Cheeseburger Rotini
Hands on time: 15 minutes
Total time: 30 minutes
Makes 4 times
Ingredients
6 slices bacon
1 lb ground beef
2 cups water
1 can (10.75 oz) condensed tomato soup
1/4 cup ketchup
2 1/2 cups rotini
1 cup cheddar jack finely shredded cheese
1. Cook bacon in large skillet over medium heat until crisp, drain on paper towels. Discard fat from skillet; add beef. Cover over medium-heat until fully cooked; drain.
2. Stir in water, soup, ketchup and rotini; heat to boiling. Reduce heat; cover. Simmer 15 minutes until pasta is tender, stirring halfway through.
3. Sprinkle with cheese; crumble bacon onto cheese. Let stand 2 minutes to melt cheese.
-Market Pantry
Ultra Creamy Mashed Potatoes
Prep 15 minutes
Cook 20 minutes
Makes 6 servings
3 1/2 cups chicken broth
5 large potatoes, cut into 1 inch pieces (about 7 1/2 cups)
1/2 cup light cream
2 Tbsp butter
generous dash of black pepper
1. Heat the broth and potatoes in a 3 qt saucepan over medium high heat to a boil
2. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.
3. Mash the potatoes with 1/4 cup broth, cream, butter, and black pepper. Add additional broth, if needed, until desired consistency.
Ultimate Mashed Potatoes: Stir in 1/2 cup sour cream, 3 slices bacon, cooked and crumbled (reserve some for garnish) and 1/4 cup chopped fresh chives into the hot mashed potatoes. Sprinkle with the reserved bacon.
-www.swansonbroth.com
Delicious Smoothie
1 cup (250 ml) three berry blend berries
1 banana
1/2 cup (125 ml) vanilla yogurt
1 cup (250 ml) orange juice
Place all ingredients into blender and process on high setting for 30 seconds to make 2 nutritious servings.
-Kirkland
Spaghetti alla Carbonara
Servings 6 – Prep time: 15 minutes – Cooking time: 12 minutes
1 lb dry spaghetti
2 Tbsp extra virgin olive oil
1 pkg diced uncured pancetta
1 pkg sopressa dry sausage piccante, finely cubed
4 cloves garlic, finely chopped
2 cups parmagiana-reggiano cheese, finely grated plus additional for serving
2 large eggs
1 (10 oz) pkg frozen peas, heated & drained
salt & pepper to taste
Important: Heat the pancetta mixture while the spaghetti is boiling so that both are hot when combined with the egg & cheese mixture. The heat will cook the egg & cheese mixture.
Using a large pot, bring salted water to a boil on high. Add the spaghetti and cook for 8-10 minutes or until al dente. Drain the pasta, reserving 1/2 cup of the starch water.
Meanwhile, using a deep skillet, heat the olive oil on medium. Add the pancetta and dry sausage and saute until pancetta is crisp, about 7-9 minutes. Add the garlic and saute an additional 1 minute. Add the hot, drained spaghetti and toss to coat for an additional 2 minutes.
In another bowl, beat together the eggs and cheese.
Remove the pancetta spaghetti from the heat, add the egg and cheese mixture and toss till eggs appear cooked. Add the peas and toss. If needed thin out the mixture with the reserved starch water. Add salt & pepper to taste.
Serve hot, sprinkled with additional cheese.
-Boars Head – http://www.boarshead.com
Crunchy Asian Salad
Prep 10 minutes
Makes 12 servings, 1 cup each
1 env Italian salad dressing & recipe mix
1/2 cup sugar
2 Tbsp soy sauce
2 pkg ramen noodle soup mix (3 oz each)
2 pkg coleslaw blend (16 oz each)
4 green onions, sliced
1/2 cup dry roasted sunflower kernels
1/2 cup sliced almonds, toasted
Prepare salad dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
Break apart noodles; place in large bowl. Discard seasoning packet or reserve for another recipe. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix.
Add dressing, toss to coat well. Serve immediately.
-Good Seasons
Turkey Leftover Casserole
Prep time: 5 minutes
Cook time: 25-30 minutes
Serves 4-6
2 1/2 cups prepared mashed potatoes
2 cups cooked, shredded turkey
1 (12 oz) jar turkey gravy
1 cup prepared stuffing
salt & pepper to taste
Preheat oven to 350F. Place prepared mashed potatoes into a 2 qt casserole dish, sprayed with nonstick cooking spray. Combine turkey and gravy in a large skillet and bring to a simmer, stirring occasionally. Remove from heat and stir in stuffing until thoroughly combined. Add salt & pepper to taste, if desired. Spoon turkey mixture on top of potatoes and spread evenly. Cover & bake for 25-30 minutes or until internal temperature reaches 165F.
-www.heinzgravy.com or heinz.com
Cranberry Stuffing
Serves 6-8
Ingredients
6 Tbsp butter
1/2 cup onion, chopped
1/2 cup celery, chopped
2 pkgs croutons (crumbled pea size)
1 cup dried & sweet cranberries
2 Tbsp sage, crumbled
1 tsp thyme
1 tsp salt
2 tsp cayenne pepper
1 1/2 cups chicken stock or water
Directions:
Saute onion and celery in butter. Add cranberries, sage, thyme, salt, pepper and croutons, tossing lightly to blend. Add stock or water, stirring gently.
Stuffing the bird: stuff into poultry before roasting (do not overstuff). For a 6-8 lb turkey follow directions above. For a 12-16 lb turkey, double the recipe listed.
Casserole prep: Preheat oven to 350F. Follow directions above, placing stuffing in a 2 qt casserole dish. Cover and bake for 15 minutes. Bake uncovered for an additional 10 minutes to brown.
-Fresh Gourmet
Golden Pearl Onions
Serves 4
1. Cook white pearl onions according to package directions
2. Heat 2 Tbsp butter, 1 Tbsp olive oil and 1/4 tsp paprika in a skillet over medium heat.
3. Add onions and cook for 5-8 minutes.
4. Stir in 1/2 tsp brown sugar and heat for 30 seconds. Serve with your favorite steak, pork or chicken recipe.
-www.birdseye.com
Famous Queso Dip
2 cans RoTel original, undrained
1 pkg (32 oz) Velveeta, cut into 1″ cubes
Directions
1. Blend ingredients in medium saucepan.
2. Cook over medium heat, stirring frequently, about 12 minutes or until cheese is melted.
3. Serve warm as dip with corn chips or crackers.
Microwave: Combine ingredients in 2 1/2 qt microwave safe dish. Cover. Microwave on High 8 minutes or until cheese is melted, stirring halfway through cook time. Stir and serve.
-Ro-Tel
Rocking Guacamole
Makes 20 servings (2 Tbsp each)
Ingredients
3 ripe avocados, pitted, peeled, mashed
1 can (10 oz each) Ro-Tel diced tomatoes & green chilies, drained
1/2 cup chopped onion
1 Tbsp lime juice
1/2 tsp salt
ground black pepper
tortilla chips
Directions:
1. Mix avocados,drained tomatoes, onion, lime juice and salt in medium bowl until blended. Season with pepper to taste.
2. Serve with tortilla chips, if desired.
-Ro-Tel
Savory Lemon Chicken
Prep 10 min
Cook 20 min
Makes 4 servings
vegetable cooking spray
4 skinless, boneless chicken breast halves
1 can (10 3/4 oz) cream of chicken soup
2 Tbsp water
1 Tbsp chopped fresh parsley or 1 tsp dried parsley flakes
1 Tbsp lemon juice
1/2 tsp paprika
1/4 cup chopped red or green pepper
4 lemon slices
1. Spray 10″ nonstick skillet with cooking spray and heat over medium high heat 1 min. Add chicken and cook 10 min or until well browned on both sides. Remove chicken from skillet.
2. Stir soup, water, parsley, lemon juice, paprika and pepper in a skillet and heat to a boil. Return chicken to skillet. Reduce heat to low. Cover and cook 5 min or until chicken is cooked through. Top with chicken with lemon slices.
-www.campbellskitchen.com
Creamy Clam Sauce with Pasta
2 Tbsp corn oil
1 clove garlic, minced
1 1/2 cups water
1/2 cup milk
1 pkg New England clam chowder soupmix
4 oz linguine, cooked, drained
In a large skillet heat corn oil over medium-high heat. Add garlic; saute 1 minute. Stir in water, milk and soupmix. Bring to boil. Reduce heat to low. Simmer; stirring occasionally 15 minutes or until clams are tender. Toss with linguine. Serves 2.
-Knorr Products http://www.knorr.com
Creamy Parmesan Pasta
Prep time: 30 minutes
12 oz (2 1/2 cups) uncooked dried gemelli pasta
2 Tbsp salted butter
3 cups broccoli florets
1 cup whipping cream
1/4 cup salted butter
1 cup finely shredded Parmesan cheese
6 oz cooked chicken strips
1/2 cup cooked bacon chopped
1/2 tsp garlic salt
shredded Parmesan cheese, if desired
-Cook pasta in 4 qt saucepan according to pkg directions. Drain; return to saucepan. Keep warm.
-Melt 2 Tbsp butter in 10″ skillet over medium heat until sizzling, add broccoli. Cook, stirring occasionally, until crisply tender (4-5 minutes).
-Meanwhile, place whipping cream and 1/4 cup butter in 1 qt saucepan. Cook over medium-low heat, stirring frequently, until butter is melted. Stir in Parmesan cheese until melted and smooth (5-6 minutes). Remove from heat.
-Pour Parmesan sauce over pasta; add broccoli, chicken, bacon and garlic salt. Gently stir until well mixed. Spoon into serving dish. Sprinkle with additional Parmesan cheese if desired.
8 (1 cup) servings
-Land O Lakes
Caramel N Chocolate Pecan Bars
Prep time: 15 mintues
Total: 1 hour
Crust:
2 cups all purpose flour
1 cup firmly packed brown sugar
1/2 cup salted butter, softened
1 cup pecan halves
Caramel layer:
2/3 cup salted butter
1/2 cup firmly packed brown sugar
Chocolate
1 cup real semi-sweet chocolate chips
-Heat oven to 350F. Combine all crust ingredients except pecans in large bowl. Beat at medium speed until mixture resembles fine crumbs. Press onto bottom of ungreased 13×9 baking pan. Place pecans evenly over unbaked crust.
-Combine 2/3 cup butter and 1/2 cup brown sugar in 1 qt saucepan. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Continue cooking, stirring constantly, 1 minute. Pour mixture evenly over pecans and crust.
-Bake for 18-22 minutes or until entire caramel layer is bubbly. (DO NOT OVERBAKE.) Remove from oven. Immediately sprinkle with chips; allow to melt slightly. Swirl melted chips over bars leaving some whole for marbled effect. Cool completely. Cut into bars.
36 bars.
Tip: You can use a combination of your favorite nuts or flavored baking chips for variety in these bars. Store at room temperature in loosely covered container.
-Land O Lakes
Nestle Toll house Chocolate Chip Cookies
2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups (12 oz pkg) semi-sweet chocolate morsels
1 cup chopped nuts*
Preheat oven to 375F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely. Makes about 5 dozen cookies.
-Nestle Toll House at http://www.verybestbaking.com
Potato Bruschetta
Prep time: 20 minutes
Cook time: 30 minutes
Yield 8 servings
Ingredients
2 lbs russet potatoes
4 1/2 Tbsp extra virgin olive oil, divided
4 1/2 Tbsp freshly grated Parmesan cheese, divided
3/4 tsp sea salt
1/3 tsp crushed red pepper, to taste
3 cups diced fresh ripe tomatoes
1 cup small fresh mozzarella pearls (or 1/4 inch cubes)
3 Tbsp white balsamic vinegar (can substitute with regular balsamic vinegar)
3 cloves garlic, minced
1/3 cup snipped fresh basil
Preparation
Preheat oven to 425F . Line two baking sheets with foil and lightly oil or spray with olive oil cooking spray. Slice potatoes 1/4 inch thick and discard small, round ends. Place in a medium bowl with 3 Tbsp olive oil and toss well to coat. Add cheese, salt and red pepper. Toss again to coat as evenly as possible. Place in a single layer on baking sheet and cook for 25 minutes. While potatoes are cooking, stir together remaining oil, tomatoes, mozzarella, balsamic and garlic in a medium bowl. Top potatoes with equal amounts of tomato mixture and bake for 5 minutes more or until cheese is just starting to melt; sprinkle with basil. Serve warm or at room temperature.
– Recipe courtesy of US Potato Board
Nestle Toll House Famous Fudge
1 1/2 cups granulated sugar
2/3 cup (5 fl oz can) evaporated milk
2 Tbsp butter or margarine
1/4 tsp salt
2 cups miniature marshmallows
1 1/2 cups semi-sweet chocolate morsels
1/2 cup chopped pecans or walnuts (optional)
1 tsp vanilla extract
Line 8″ square baking pan with foil.
Combine sugar, evaporated milk, butter and salt in medium heavy duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 4-5 minutes. Remove from heat.
Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Left from pan; remove foil. Cut into 48 pieces.
Makes 24 servings (2 pieces each)
-Nestle Toll House at http://www.verybestbaking.com
Deep Fried Celery
2 bunches of celery, trimmed of its leaves, and cut 1 inch pieces
2 eggs beaten
3 cups of flour
Vegetable oil for frying
Dip the celery in egg, and then the flour, shake off excess flour. Heat the oil up, fry until golden.
Jimmy Dean Sausage Stuffing
Serves 12
*Jimmy Dean sausage is the secret ingredient in this flavorful stuffing dish seasoned with rosemary and garlic.
Ingredients
2 (16 oz) pkgs regular flavor Jimmy Dean pork sausage
8 oz fresh mushrooms, sliced
1 1/2 cups diced onions
3/4 cup diced or coarsely grated carrots
1 1/2 cups diced celery
3 cloves garlic, minced
1 (10 oz) pkg frozen spinach, thawed & drained
2 tsp dried rosemary
2 tsp poultry seasoning
1 tsp black pepper
1 (15 oz) pkg herbed dry bread cubes
2 cups chicken broth
1 egg, lightly beaten
Directions
1. Preheat oven to 325F.
2. In a large saucepan or stockpot, cook sausage over medium high heat, stirring frequently until thoroughly cooked and no longer pink. Add mushrooms, onion, carrots, celery and garlic; cook 10-12 minutes or until onion is translucent, stirring frequently. Transfer mixture to a large bowl; add remaining ingredients and stir well. Pour into a buttered 4 qt casserole.
3. Bake covered for 60 minutes.
-Jimmy Dean Sausage (at http://www.allrecipes.com)
Hearty Sausage Mini Quiche
-Appleton Farms- pork sausage
1 lb pork sausage, cooked, crumbled & drained
8 large eggs, lightly beaten
1/2 cup milk or water
1/2- 1 cup shredded cheese, Cheddar or Mozzarella
1 tsp salt
1/2 tsp black pepper
1 Tbsp olive oil or butter
1/2 cup green onion, thinly sliced
1/2 cup sweet red pepper, diced (optional)
1 cup mushrooms, thinly sliced (optional)
1 cup frozen Southern-style hash brown potatoes (optional)
1/2 cup Parmesan cheese (optional)
Preheat oven to 350F. In a large mixing bowl, combine eggs, milk or water, cheese, salt & pepper; set aside. Heat olive oil or butter in a large skillet; saute onions and any optional vegetables desired, until tender. Add vegetables and sausage to egg mixture; stir well. Place 12 foil baking cups into cupcake pan. Distribute sausage and egg mixture evenly into baking cups. Bake for 22 minutes or until eggs are set. Remove from oven. Sprinkle with Parmesan cheese and serve.
Church Lady Recipes 