Mix & cook til thick:
2 pkgs. jello tapioca pudding
1 small orange jello
3 cups water - cool
Drain:
1 small can crushed pineapple
1 can mandarin oranges
Fold fruit into jello mixture with 1 cup miniature marshmallows and 1 large tub cool whip, thawed.
Submitted by Jeanne Koebel
Monday, October 30, 2017
QUICK BREADS - Cinnamon Coffee Cake
Topping: Mix together & set aside
1/2 cup chopped nuts
1 tsp. cinnamon
3/4 cup brown sugar
Stir together:
1 cup butter/oleo (softened)
2 cups sugar
2 eggs
1/2 tsp. vanilla
1 cup sour cream
Mix in:
1-3/4 cups flour
1 tsp. baking powder
1/4 tsp. slat
Pour 1/2 batter into greased 9 x 13 pan. Sprinkle 1/2 topping mixture over. Pour rest of batter into pan and top with remaining topping.
Bake @ 350° 45 - 60 minutes.
Submitted by Jeanne Koebel
1/2 cup chopped nuts
1 tsp. cinnamon
3/4 cup brown sugar
Stir together:
1 cup butter/oleo (softened)
2 cups sugar
2 eggs
1/2 tsp. vanilla
1 cup sour cream
Mix in:
1-3/4 cups flour
1 tsp. baking powder
1/4 tsp. slat
Pour 1/2 batter into greased 9 x 13 pan. Sprinkle 1/2 topping mixture over. Pour rest of batter into pan and top with remaining topping.
Bake @ 350° 45 - 60 minutes.
Submitted by Jeanne Koebel
SOUPS - Stuffed Pepper Soup
3 cups cooked brown rice (omit for paleo diet)
1 lb. 95% lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz. each) cans petite diced tomatoes
1-3/4 cups tomato sauce
2 cups reduced sodium, fat-free chicken broth
1/2 tsp. dried marjoram
salt and fresh pepper to taste
Using Stove Top:
In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat. Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1-1/2 cups of soup in each bowl and top with 1/2 cup cooked brown rice.
Using Instant Pot:
Press saute button on Instant Pot, spray the pot with nonstick spray, add the ground meat and salt. Cook until no longer pink, 5 to 8 minutes. Drain fat if any, then add peppers, onions and garlic and cook 4 to 5 minutes. Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and cook high pressure 15 minutes. Natural release. Serve about 1-1/2 cups of soup in each bowl and top with 1/2 cooked brown rice. Note: Since there is no evaporation in the pressure cooker, you can reduce the broth by 1/2 cup.
Recipe from skinnytaste.com submitted by Wanda Barclay
1 lb. 95% lean ground beef
 |
| Stuffed Pepper Soup |
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz. each) cans petite diced tomatoes
1-3/4 cups tomato sauce
2 cups reduced sodium, fat-free chicken broth
1/2 tsp. dried marjoram
salt and fresh pepper to taste
Using Stove Top:
In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat. Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1-1/2 cups of soup in each bowl and top with 1/2 cup cooked brown rice.
Using Instant Pot:
Press saute button on Instant Pot, spray the pot with nonstick spray, add the ground meat and salt. Cook until no longer pink, 5 to 8 minutes. Drain fat if any, then add peppers, onions and garlic and cook 4 to 5 minutes. Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and cook high pressure 15 minutes. Natural release. Serve about 1-1/2 cups of soup in each bowl and top with 1/2 cooked brown rice. Note: Since there is no evaporation in the pressure cooker, you can reduce the broth by 1/2 cup.
Recipe from skinnytaste.com submitted by Wanda Barclay
CASSEROLES - Mexican Chicken and Rice Casserole
1 can fat free cream mushroom soup
1 can fat free cream chicken soup
2 cans water
1 can black beans, drained and rinsed
1 can Rotel diced tomatoes with chilies
1-1/2 cups instant rice
1 pkg taco seasoning
cilantro and green onions chopped (optional)
3 lbs. frozen bonless, skinless chicken breasts (6 breasts)
1 cup shredded cheddar cheese
Preheat oven to 350°. Coat a 13 x 9 inch glass casserole dish with cooking spray.
In a measured bowl, whisk together the soups, water and taco seasoning, then pour into the bottom of the dish. Sprinkle the rice over the soups, then place the chicken breasts (still frozen) on top. Pour the beans and tomatoes over the chicken, then sprinkle on the cilantro and green onions. Cover with foil and bake for 1 hour, 40 minutes. Remove foil, sprinkle shredded cheese over to melt and bake another 10 minutes.
Makes: 12 servings
Recipe from healthypointsrecipes.com submitted by Wanda Barclay
1 can fat free cream chicken soup
 |
| Mexican Chicken and Rice Casserole |
1 can black beans, drained and rinsed
1 can Rotel diced tomatoes with chilies
1-1/2 cups instant rice
1 pkg taco seasoning
cilantro and green onions chopped (optional)
3 lbs. frozen bonless, skinless chicken breasts (6 breasts)
1 cup shredded cheddar cheese
Preheat oven to 350°. Coat a 13 x 9 inch glass casserole dish with cooking spray.
In a measured bowl, whisk together the soups, water and taco seasoning, then pour into the bottom of the dish. Sprinkle the rice over the soups, then place the chicken breasts (still frozen) on top. Pour the beans and tomatoes over the chicken, then sprinkle on the cilantro and green onions. Cover with foil and bake for 1 hour, 40 minutes. Remove foil, sprinkle shredded cheese over to melt and bake another 10 minutes.
Makes: 12 servings
Recipe from healthypointsrecipes.com submitted by Wanda Barclay
DESSERTS - Skinny No-Bake Peanut Butter Pie
5 oz. reduced fat cream cheese, softened
1/2 cup confectioners' sugar
1/3 cup Better 'n Peanut Butter
8 oz. fat free frozen whipped topping, thawed (or truwhip for healthier option)
reduced fat graham cracker pie crust
3 tbsp. Hershey's chocolate syrup
Beat crem cheese and confectioners' sugar together in a medium bowl. Mix in Better'n Peanut Butter and beat until smooth. Fold in whipped topping. Spoon into graham cracker pie shell. Cover and refrigerate until firm, at least 2 - 3 hours. Drizzle with chocolate syrup before serving.
Servings: 10 • Calories: 216.8 • Fat: 6.4 g • Protein: 2.9 g. • Carb: 32.9g • Fiber: 1.3 g
Sugar: 16.7 g • Sodium 94.6 mg
Recipe from skinnytaste.com submitted by Wanda Barclay
1/2 cup confectioners' sugar
1/3 cup Better 'n Peanut Butter
8 oz. fat free frozen whipped topping, thawed (or truwhip for healthier option)
reduced fat graham cracker pie crust
3 tbsp. Hershey's chocolate syrup
Beat crem cheese and confectioners' sugar together in a medium bowl. Mix in Better'n Peanut Butter and beat until smooth. Fold in whipped topping. Spoon into graham cracker pie shell. Cover and refrigerate until firm, at least 2 - 3 hours. Drizzle with chocolate syrup before serving.
Servings: 10 • Calories: 216.8 • Fat: 6.4 g • Protein: 2.9 g. • Carb: 32.9g • Fiber: 1.3 g
Sugar: 16.7 g • Sodium 94.6 mg
Recipe from skinnytaste.com submitted by Wanda Barclay
APPETIZERS - Magic Mushrooms
2 pounds Italian sausage - spicy
2 pounds fresh mushrooms - about 40
Clean mushrooms. Remove stems and chop. Mix chopped stems with the sausage. Form into walnut size balls and place in mushroom cap so that mix extends over the top of the mushroom. Place the stuffed mushroom in a 9 x 13 baking dish.
Bake @ 30 minutes or until browned.
Submitted by Nancy Brown
2 pounds fresh mushrooms - about 40
Clean mushrooms. Remove stems and chop. Mix chopped stems with the sausage. Form into walnut size balls and place in mushroom cap so that mix extends over the top of the mushroom. Place the stuffed mushroom in a 9 x 13 baking dish.
Bake @ 30 minutes or until browned.
Submitted by Nancy Brown
SALADS - Orange Jello Salad
1 - 6 oz. orange jello
2 cups boiling water
1 - 6 oz. can frozen orange juice, thawed
1 - 8 oz. can crushed pineapple and juice
1 small can mandarin oranges and juice
Dissolve jello in boiling water. Add orange juice and fruits. Turn into 2 quart bowl and chill.
Submitted by Nancy Brown
2 cups boiling water
1 - 6 oz. can frozen orange juice, thawed
1 - 8 oz. can crushed pineapple and juice
1 small can mandarin oranges and juice
Dissolve jello in boiling water. Add orange juice and fruits. Turn into 2 quart bowl and chill.
Submitted by Nancy Brown
COOKIES - Ice Box Cookies
3 eggs
1 cup butter
1 cup sugar
1 cup brown sugar
4 cups sifted flour
1/4 tsp. salt
1 Tbsp. cinnamon
1 tsp. soda
2 tsp. baking powder
1 cup nuts
Beat eggs in separate bowl until light. Set aside. Beat butter & sugar. Add eggs. Add dry ingredients. Form into roll. Chill. Slice & place on greased cookie sheet. Bake 350° 10 to 12 minutes.
LaVerne Howard's recipe submitted by her daughter, Judy Grimmett.
1 cup butter
1 cup sugar
1 cup brown sugar
4 cups sifted flour
1/4 tsp. salt
1 Tbsp. cinnamon
1 tsp. soda
2 tsp. baking powder
1 cup nuts
Beat eggs in separate bowl until light. Set aside. Beat butter & sugar. Add eggs. Add dry ingredients. Form into roll. Chill. Slice & place on greased cookie sheet. Bake 350° 10 to 12 minutes.
LaVerne Howard's recipe submitted by her daughter, Judy Grimmett.
SALADS - Mandarin Salad
6 cups lettuce - romaine and or green leaf
1 - 11 oz. can mandarin oranges, drained
3 green onions, sliced
1 Tbsp. chopped fresh parsley
1/2 cup slivered almonds
1 Avocado, chopped
Dressing:
Mix with whisk. Add just before serving
1-1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. tarragon
1/8 tsp. pepper
1/4 cup rice vinegar
1/2 cup vegetable oil
Submitted by Nancy Brown
1 - 11 oz. can mandarin oranges, drained
3 green onions, sliced
1 Tbsp. chopped fresh parsley
1/2 cup slivered almonds
1 Avocado, chopped
Dressing:
Mix with whisk. Add just before serving
1-1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. tarragon
1/8 tsp. pepper
1/4 cup rice vinegar
1/2 cup vegetable oil
Submitted by Nancy Brown
DESSERTS - Chocolate Inbetweens
1 cup packed brown sugar
3/4 cup butter - chilled and cut into 8 pieces
1/2 tsp. salt
1-1/2 cups flour
1 cup quick oats, uncooked
1 can condensed sweetened milk - 14 oz.
1 pkg 6 oz. semisweet chocolate chips
Use cuisinart knife chopping blade, fork and knife to mix brown sugar, butter, and salt until crumbly - NOT a ball. Add flour and oats. Mix until crumbly. Press 2/3 (about 2-1/2 cups) into bottom of pan. Leave 1/3 in bowl for topping. Melt chips. Stir in condensed milk. Pour over crust in pan. Sprinkle the remaining crumbs over the top. Bake until lightly browned. Cool. Cut into squares.
Bake @ 350° 25 - 30 minutes or lightly browned.
Submitted by Nancy Brown
3/4 cup butter - chilled and cut into 8 pieces
1/2 tsp. salt
1-1/2 cups flour
1 cup quick oats, uncooked
1 can condensed sweetened milk - 14 oz.
1 pkg 6 oz. semisweet chocolate chips
Use cuisinart knife chopping blade, fork and knife to mix brown sugar, butter, and salt until crumbly - NOT a ball. Add flour and oats. Mix until crumbly. Press 2/3 (about 2-1/2 cups) into bottom of pan. Leave 1/3 in bowl for topping. Melt chips. Stir in condensed milk. Pour over crust in pan. Sprinkle the remaining crumbs over the top. Bake until lightly browned. Cool. Cut into squares.
Bake @ 350° 25 - 30 minutes or lightly browned.
Submitted by Nancy Brown
CASSEROLES - Chicken Divan
2 - 10 oz. pkgs frozen or 2 large florets Broccoli
2 cups cook chicken (3 breasts bite size)
2 cans cream of chicken soup
1 cup mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1 cup shredded cheddar
Cook broccoli until just tender. Drain. Arrange broccoli in greased 9 x 12 baking dish. Place chicken on top. Combine soup, mayo, lemon juice, curry, and a little of the cheddar. Pour
over chicken. Push into layers. Spring with remaining cheese.
Bake @ 350° 25-30 minuts or heated through
Submitted by Nancy Brown
2 cups cook chicken (3 breasts bite size)
2 cans cream of chicken soup
1 cup mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1 cup shredded cheddar
Cook broccoli until just tender. Drain. Arrange broccoli in greased 9 x 12 baking dish. Place chicken on top. Combine soup, mayo, lemon juice, curry, and a little of the cheddar. Pour
over chicken. Push into layers. Spring with remaining cheese.
Bake @ 350° 25-30 minuts or heated through
Submitted by Nancy Brown
Monday, October 16, 2017
MAIN DISHES - Roundup Bean Casserole
1 lb ground beef
Shortening
Salt & pepper to taste
1 can kidney beans
1 can butter beans
1 can pork & beans
1/2 c catsup
3/4 c brown sugar
1 tsp dry mustard
2 Tbsp vinegar
Brown ground beef in small amount of shortening; season with salt & pepper. Combine with other ingredients; pour into casserole. Bake for 1 hr at 350. May be frozen before baking to be baked when needed. Yield 10-12 servings.
Submitted by Dorothy Mallett in 1976 Cookbook
Shortening
Salt & pepper to taste
1 can kidney beans
1 can butter beans
1 can pork & beans
1/2 c catsup
3/4 c brown sugar
1 tsp dry mustard
2 Tbsp vinegar
Brown ground beef in small amount of shortening; season with salt & pepper. Combine with other ingredients; pour into casserole. Bake for 1 hr at 350. May be frozen before baking to be baked when needed. Yield 10-12 servings.
Submitted by Dorothy Mallett in 1976 Cookbook
MAIN DISHES - Chop Suey
1 lb pork, veal, beef or chicken
2 c diced celery
1 c sliced onions
1 can bean sprouts or 1 can Chinese vegetables
2 Tbsp soy sauce
1/4 tsp salt
2 Tbsp oil
1 c water
2 Tbsp flour
Fry meat in oil, add soy sauce until brown. When done, add rest of ingredients except bean sprouts, leaving flour for thickening until last. Simmer after adding bean sprouts. Serve over rice or Chinese noodles.
Submitted by Jessie Anderson Leiser in 1976 Cookbook.
2 c diced celery
1 c sliced onions
1 can bean sprouts or 1 can Chinese vegetables
2 Tbsp soy sauce
1/4 tsp salt
2 Tbsp oil
1 c water
2 Tbsp flour
Fry meat in oil, add soy sauce until brown. When done, add rest of ingredients except bean sprouts, leaving flour for thickening until last. Simmer after adding bean sprouts. Serve over rice or Chinese noodles.
Submitted by Jessie Anderson Leiser in 1976 Cookbook.
MAIN DISHES - Beef Tips
1 lb round steak
Salt & pepper to taste
1 small onion, diced
1/4 c Burgundy wine
1 can cream of mushroom soup
1 beef bouillon cube
1/2 soup can of water
Trim fat from meat & cut meat in strips. Brown meat in small amount of cooking oil. Add the wine, soup, onion, water & bouillon cube to the meat. Cover & cook slowly until the meat is tender. (If too thin, thicken with small amount of cornstarch in water.) Serve over buttered noodles. Cooking time - about 1 1/2 hours. 3-4 servings.
Submitted by Laura Long in 1976 Cookbook
Salt & pepper to taste
1 small onion, diced
1/4 c Burgundy wine
1 can cream of mushroom soup
1 beef bouillon cube
1/2 soup can of water
Trim fat from meat & cut meat in strips. Brown meat in small amount of cooking oil. Add the wine, soup, onion, water & bouillon cube to the meat. Cover & cook slowly until the meat is tender. (If too thin, thicken with small amount of cornstarch in water.) Serve over buttered noodles. Cooking time - about 1 1/2 hours. 3-4 servings.
Submitted by Laura Long in 1976 Cookbook
MAIN DISHES - Swiss Steak Italiano
3 lb beef chuck roast
1/2 c sliced onions
3/4 c sliced carrots
3/4 c sliced celery
1 can spaghetti sauce
Put meat in roasting pan; cover with vegetables & spaghetti sauce; roast 3 hours at 300.
Submitted by Janet Phillips in 1976 Cookbook
1/2 c sliced onions
3/4 c sliced carrots
3/4 c sliced celery
1 can spaghetti sauce
Put meat in roasting pan; cover with vegetables & spaghetti sauce; roast 3 hours at 300.
Submitted by Janet Phillips in 1976 Cookbook
MAIN DISHES - Scotch Casserole
8 oz elbow macaroni
1 can corned beef, chopped
1/4 lb sharp cheese, diced
1 c milk
3/4 c dry bread crumbs
1 can cream of mushroom soup
1/4 c chopped onion
dash of garlic salt
Cook macaroni in 2 qts. salted water until tender. Blend milk with soup & add beef, cheese, garlic salt & onion. Grease large casserole & alternate layers of soup mixture & macaroni. Put crumbs on top & dot with butter. Bake uncovered in 350 oven for 45 mins. Hint: Have soup mixture as top layer to keep macaroni from drying out.
Submitted by Doris Stright in 1976 Cookbook
1 can corned beef, chopped
1/4 lb sharp cheese, diced
1 c milk
3/4 c dry bread crumbs
1 can cream of mushroom soup
1/4 c chopped onion
dash of garlic salt
Cook macaroni in 2 qts. salted water until tender. Blend milk with soup & add beef, cheese, garlic salt & onion. Grease large casserole & alternate layers of soup mixture & macaroni. Put crumbs on top & dot with butter. Bake uncovered in 350 oven for 45 mins. Hint: Have soup mixture as top layer to keep macaroni from drying out.
Submitted by Doris Stright in 1976 Cookbook
MAIN DISHES - Five Hour Stew
2 lbs beef stew meat
2 med onions sliced
6 carrots, 3/4" slices
1 c celery, 1/2" slices
4-5 med potatoes, 1" cubes
1/2 green pepper, cut in rings
1 16oz. can tomato juice
1/2 tsp black pepper
1 piece white bread
3 tbsp tapioca
Put everything raw into a covered casserole or roasting pan, putting the slice of bread last. Just lay it on top of the whole stew. Bake at 250 for about 5 hours,
Submitted by Maxine Golden
2 med onions sliced
6 carrots, 3/4" slices
1 c celery, 1/2" slices
4-5 med potatoes, 1" cubes
1/2 green pepper, cut in rings
1 16oz. can tomato juice
1/2 tsp black pepper
1 piece white bread
3 tbsp tapioca
Put everything raw into a covered casserole or roasting pan, putting the slice of bread last. Just lay it on top of the whole stew. Bake at 250 for about 5 hours,
Submitted by Maxine Golden
MAIN DISHES - Easy Rosole
1 lb. ground beef
1 onion, chopped
1 clove garlic, crushed
1 tsp. salt
1/2 tsp. pepper
2 8 oz. cans tomato sauce
1 large can hominy - drained
1 cup shredded sharp cheese
Brown meat, onions, garlic. Stir to keep meat crumbly. Add salt, pepper, tomato sauce & hominy. turn into casserole and top with cheese. Bake at 325 for 1 hr. 4-6 servings.
Submitted by Florine Brown
1 onion, chopped
1 clove garlic, crushed
1 tsp. salt
1/2 tsp. pepper
2 8 oz. cans tomato sauce
1 large can hominy - drained
1 cup shredded sharp cheese
Brown meat, onions, garlic. Stir to keep meat crumbly. Add salt, pepper, tomato sauce & hominy. turn into casserole and top with cheese. Bake at 325 for 1 hr. 4-6 servings.
Submitted by Florine Brown
MAIN DISHES - Skillet Spaghetti
1 lb. ground beef
1 c chopped onion
1 Tbs butter
3 c tomato juice
1/4 tsp mace
1/4 tsp allspice
1/2 tsp mustard
1 tsp salt
1/4 tsp pepper
1/2 tsp oregano
6 oz. spaghetti, uncooked (1 1/2 c)
Brown meat & onions in butter. Add tomato juice & seasonings. Break uncooked spaghetti in short pieces and sprinkle on top. Heat to boiling, then simmer covered about 40 min.
Submitted by Virginia Bedunah
1 c chopped onion
1 Tbs butter
3 c tomato juice
1/4 tsp mace
1/4 tsp allspice
1/2 tsp mustard
1 tsp salt
1/4 tsp pepper
1/2 tsp oregano
6 oz. spaghetti, uncooked (1 1/2 c)
Brown meat & onions in butter. Add tomato juice & seasonings. Break uncooked spaghetti in short pieces and sprinkle on top. Heat to boiling, then simmer covered about 40 min.
Submitted by Virginia Bedunah
DESSERTS - Apple Crisp
9" x 13" pan filled 3/4 full of sliced peeled apples. Mix 3/4 c sugar & 1 tsp cinnamon & sprinkle over apples.
In mixing bowl blend:
1 c sugar
1 1/2 c flour
1/2 tsp baking powder
1 egg
1/4 c butter or margarine softened
Pour over apples & bake at 375 for 1 hour. Serve with whipped cream or ice cream.
Submitted by Shirley English
In mixing bowl blend:
1 c sugar
1 1/2 c flour
1/2 tsp baking powder
1 egg
1/4 c butter or margarine softened
Pour over apples & bake at 375 for 1 hour. Serve with whipped cream or ice cream.
Submitted by Shirley English
DESSERTS - Bananas with Cream Sauce
bananas
1 c whipping cream
1 c sugar
3 tbsp flour
peanuts
Cook cream, sugar, and flour until think, stirring constantly. Cool. Pour over sliced bananas, cover with ground peanuts.
Submitted by Rosetta Myers
1 c whipping cream
1 c sugar
3 tbsp flour
peanuts
Cook cream, sugar, and flour until think, stirring constantly. Cool. Pour over sliced bananas, cover with ground peanuts.
Submitted by Rosetta Myers
Wednesday, October 11, 2017
COOKIES AND CANDY - Grandma Browns Sugar Hearts
1 cup butter (oleo or half & half softened)
1 cup sugar
1 egg
2 cups flour (sifted)
1/2 tsp salt
1/2 tsp soda
1/2 tsp cream of tartar
1 tsp flavoring
Cream butter, sugar & egg at medium speed till light & fluffy. Sift flour, salt, soda & cream of tarter into same bowl, use low speed. Add flavor. Refrigerate at least 20 mins. With hands form dough into 48 balls about 1" in diameter. Flatten so as to take a 2" heart cutter. Bake at 350 on ungreased sheet for 8-10 minutes. Watch closely as these burn quite easily.
Florine Brown
1 cup sugar
1 egg
2 cups flour (sifted)
1/2 tsp salt
1/2 tsp soda
1/2 tsp cream of tartar
1 tsp flavoring
Cream butter, sugar & egg at medium speed till light & fluffy. Sift flour, salt, soda & cream of tarter into same bowl, use low speed. Add flavor. Refrigerate at least 20 mins. With hands form dough into 48 balls about 1" in diameter. Flatten so as to take a 2" heart cutter. Bake at 350 on ungreased sheet for 8-10 minutes. Watch closely as these burn quite easily.
Florine Brown
COOKIES AND CANDY - Chocolate Oatmeal Cookies
Combine in saucepan:
1 stick oleo (melted)
2 cups sugar
1/2 cup milk
1/4 cup cocoa
Boil 1 minute. Remove from heat.
Stir in 1/2 cup peanut butter
3 cup minute oatmeal.
Drop on waxed paper. Refrigerate.
Submitted by Barbara Geary
1 stick oleo (melted)
2 cups sugar
1/2 cup milk
1/4 cup cocoa
Boil 1 minute. Remove from heat.
Stir in 1/2 cup peanut butter
3 cup minute oatmeal.
Drop on waxed paper. Refrigerate.
Submitted by Barbara Geary
Friday, September 29, 2017
COOKIES AND CANDY - Chewy Butterscotch Brownies
3/4 cup butter or oleo
1 1/2 cup brown sugar
1 cup flaked coconut
3/4 cup butterscotch bits
1 3/4 cup flour
1/4 tsp soda
1/4 tsp vanilla
1 egg
1 cup miniature marshmallows
1/2 cup chopped nuts
In saucepan melt 1/4 cup butter, stir in 1/2 cup brown sugar, coconut and bits. Spread in greased 13x9 pan. In large mixing bowl combine 1/2 cup butter, 1 cup brown sugar and remaining ingredients except marshmallows & nuts. Blend well & fold in marshmallows & nuts. Spoon in small amounts over coconut mixture - pat out evenly. Bake at 350 degrees for 25-30 mins. While warm drizzle with Butterscotch Glaze.
Butterscotch Glaze:
1 tbsp butter
1 tbsp light corn syrup
1/4 cup butterscotch bits
1 cup confectioners sugar
2-3 tbsp milk
Melt butter, corn syrup & bits over low heat - stirring constantly. Remove from heat. Add sugar & milk till consistency of glaze.
Submitted by Joan Gobert
1 1/2 cup brown sugar
1 cup flaked coconut
3/4 cup butterscotch bits
1 3/4 cup flour
1/4 tsp soda
1/4 tsp vanilla
1 egg
1 cup miniature marshmallows
1/2 cup chopped nuts
In saucepan melt 1/4 cup butter, stir in 1/2 cup brown sugar, coconut and bits. Spread in greased 13x9 pan. In large mixing bowl combine 1/2 cup butter, 1 cup brown sugar and remaining ingredients except marshmallows & nuts. Blend well & fold in marshmallows & nuts. Spoon in small amounts over coconut mixture - pat out evenly. Bake at 350 degrees for 25-30 mins. While warm drizzle with Butterscotch Glaze.
Butterscotch Glaze:
1 tbsp butter
1 tbsp light corn syrup
1/4 cup butterscotch bits
1 cup confectioners sugar
2-3 tbsp milk
Melt butter, corn syrup & bits over low heat - stirring constantly. Remove from heat. Add sugar & milk till consistency of glaze.
Submitted by Joan Gobert
COOKIES AND CANDY - Toffee Candy
1/2 lb butter
1 cup sugar
3 tbsp water
1 tsp vanilla
Stir often till boiling, then stir constantly until light caramel color & sheets off spoon. Pour on greased cookie sheet. When slightly firm sprinkle with 3 broken Hershey Bars & spread.
Submitted by Mary C Kish
1 cup sugar
3 tbsp water
1 tsp vanilla
Stir often till boiling, then stir constantly until light caramel color & sheets off spoon. Pour on greased cookie sheet. When slightly firm sprinkle with 3 broken Hershey Bars & spread.
Submitted by Mary C Kish
CAKES AND ICINGS - Chocolate Sauerkraut Cake
1 1/2 cup sugar
2/3 cup oleo
3 eggs
1 tsp vanilla
2 1/4 cup flour
1/2 cup cocoa
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup water
2/3 cup rinsed & drained chopped sauerkraut
Cream sugar & oleo, add eggs & vanilla. Beat thoroughly. Sift dry ingredients together. Add alternately with water. Add sauerkraut. Bake in 9x13" pan at 350 degrees for 30-40 mins.
Submitted by Doris Stright
2/3 cup oleo
3 eggs
1 tsp vanilla
2 1/4 cup flour
1/2 cup cocoa
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup water
2/3 cup rinsed & drained chopped sauerkraut
Cream sugar & oleo, add eggs & vanilla. Beat thoroughly. Sift dry ingredients together. Add alternately with water. Add sauerkraut. Bake in 9x13" pan at 350 degrees for 30-40 mins.
Submitted by Doris Stright
CAKES AND ICINGS - Chocolate Icebox Cake
Melt 3 squares baking chocolate in double boiler.
Add 1 can condensed sweetened milk and cook till very thick.
Remove from stove.
Add 1/2 cup cold water & beat until smooth. Cover bottom of 1 qt. casserole dish with vanilla wafers. Cover with chocolate mixture. Repeat layers. Top with layer of cookies. Refrigerate overnight. Top with whipped cream.
Submitted by Marcia Williams
Add 1 can condensed sweetened milk and cook till very thick.
Remove from stove.
Add 1/2 cup cold water & beat until smooth. Cover bottom of 1 qt. casserole dish with vanilla wafers. Cover with chocolate mixture. Repeat layers. Top with layer of cookies. Refrigerate overnight. Top with whipped cream.
Submitted by Marcia Williams
CAKES AND ICINGS - Watergate Cake
1 box white cake mix
1 box Pistachio instant pudding mix (Royal)
1 cup vegetable oil
1 cup club soda
3 eggs beaten
1/2 cup chopped nuts
Blend together dry cake mix and pudding mix. Add oil, club soda, eggs and nuts. Beat until dry ingredients are moistened & batter smooth. Pour into greased & floured 9x13x2 pan. Cool completely.
Icing:
1 pkg Dream Whip
1 box Pistachio instant pudding mix
1 1/2 cup milk
Combine all ingredients in mixing bowl. Beat until thick. Spread mixture on cooled cake. Store in refrigerator.
Submitted by Karen Cole
1 box Pistachio instant pudding mix (Royal)
1 cup vegetable oil
1 cup club soda
3 eggs beaten
1/2 cup chopped nuts
Blend together dry cake mix and pudding mix. Add oil, club soda, eggs and nuts. Beat until dry ingredients are moistened & batter smooth. Pour into greased & floured 9x13x2 pan. Cool completely.
Icing:
1 pkg Dream Whip
1 box Pistachio instant pudding mix
1 1/2 cup milk
Combine all ingredients in mixing bowl. Beat until thick. Spread mixture on cooled cake. Store in refrigerator.
Submitted by Karen Cole
CAKES AND ICINGS - Funny Cake
3 cups flour
2 cups sugar
1/2 cup cocoa
2 tsp baking soda
1 tsp salt
2 tsp vanilla
2 tsp vinegar
2/3 cup salad oil
2 cups water
Combine all ingredients in order. Mix by hand only. Do not grease pan, 9 x 13. Bake 350 for 35 min.
Submitted by Laurie Green
2 cups sugar
1/2 cup cocoa
2 tsp baking soda
1 tsp salt
2 tsp vanilla
2 tsp vinegar
2/3 cup salad oil
2 cups water
Combine all ingredients in order. Mix by hand only. Do not grease pan, 9 x 13. Bake 350 for 35 min.
Submitted by Laurie Green
BREADS AND COFFEE CAKES - Zucchini Loaf
3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated, peeled raw zucchini
3 tsp. vanilla
3 cups flour
a tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 tsp. cinnamon
1 cup walnuts
Beat eggs until light & foamy; add next 4 ingredients. Sift in dry ingredients. Add nuts. Pour into 2 greased loaf pans 9 x 5 or 4 small ones. Bake at 350 for 1 hour.
Submitted by Glenda Steimle
BREADS & COFFEE CAKES - Sour Cream Coffee Cake
1/2 cup Crisco
1 cup sugar
2 eggs
1 cup sour cream
2 cups sifted flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup chopped pecans
1/2 cup brown sugar
1/2 tsp. cinnamon
1/2 cup dark raisins
In bowl, cream Crisco, sugar and eggs. Blend in sour cream. Sift together flour, baking powder, soda and salt; add to creamed mix. Beat well. Combine nuts, brown sugar and cinnamon. Spread half the batter in greased 10" tube pan. Sprinkle with raisins and 1/2 the nut mixture. Spoon on remaining batter. Top with remaining nut mixture. Bake at 350 for 45-50 min. Serve warm or cool.
Submitted by Louise Nielsen
1 cup sugar
2 eggs
1 cup sour cream
2 cups sifted flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup chopped pecans
1/2 cup brown sugar
1/2 tsp. cinnamon
1/2 cup dark raisins
In bowl, cream Crisco, sugar and eggs. Blend in sour cream. Sift together flour, baking powder, soda and salt; add to creamed mix. Beat well. Combine nuts, brown sugar and cinnamon. Spread half the batter in greased 10" tube pan. Sprinkle with raisins and 1/2 the nut mixture. Spoon on remaining batter. Top with remaining nut mixture. Bake at 350 for 45-50 min. Serve warm or cool.
Submitted by Louise Nielsen
Friday, September 22, 2017
BEVERAGES - Jack Hardy Cordial
1 quart of fruit (see below*)
4 cups water
2-1/2 cups sugar
750 ml. of Vodka
Bring 4 cups water to a boil. Boil for 1 minute.
Add sugar to water, and stir until dissolved. Let cool. Add fruit, and Vodka. Stir gently. Place in a 1 gallon glass jar. Cover and let stand for 3 months. Remove fruit, extracting as much juice as possible and pour Cordial into various smaller jars or wine bottles of your choice. Label and save. Refrigeration is not necessary.
*"I have used sour and sweet cherries, red and black raspberries, dried Mango, dried Pineapple and dried Apricot."
Submitted by Margie Hardy
4 cups water
2-1/2 cups sugar
750 ml. of Vodka
Bring 4 cups water to a boil. Boil for 1 minute.
Add sugar to water, and stir until dissolved. Let cool. Add fruit, and Vodka. Stir gently. Place in a 1 gallon glass jar. Cover and let stand for 3 months. Remove fruit, extracting as much juice as possible and pour Cordial into various smaller jars or wine bottles of your choice. Label and save. Refrigeration is not necessary.
*"I have used sour and sweet cherries, red and black raspberries, dried Mango, dried Pineapple and dried Apricot."
Submitted by Margie Hardy
MAIN DISHES - Pork Stew
2 large pork chops, cut in bite-sized pieces
2 Andoulli sausages (boil to remove excess grease) remove casing and cut in bite-sized pieces
2 cups cabbage, cut in chunks
1-1/2 cups onions, cut in chunks
1-1/2 cups sweet peppers, cut in chunks
3/4 of a can of crushed pineapple
1 can of water chestnuts - halves or diced
1/3 cup soy sauce
1/4 cup fish sauce
1/4 cup sesame oil
2 cups chicken broth
salt, pepper and garlic to your taste.
Place all in a crockpot and cook on high for 2 hours or til cabbage is done.
"This is another one of my 'inspirations'".
Submitted by Margie Hardy
2 Andoulli sausages (boil to remove excess grease) remove casing and cut in bite-sized pieces
2 cups cabbage, cut in chunks
1-1/2 cups onions, cut in chunks
1-1/2 cups sweet peppers, cut in chunks
3/4 of a can of crushed pineapple
1 can of water chestnuts - halves or diced
1/3 cup soy sauce
1/4 cup fish sauce
1/4 cup sesame oil
2 cups chicken broth
salt, pepper and garlic to your taste.
Place all in a crockpot and cook on high for 2 hours or til cabbage is done.
"This is another one of my 'inspirations'".
Submitted by Margie Hardy
CANDY - Amish Carmel Corn
1 cup brown sugar or Stevia brown sugar
1/4 cup light corn syrup
1/2 cup butter
1/2 tsp. salt
1 tsp. soda
15 cups popped pop corn (I buy the large bags of the puffed corn. (Martins in the snack area). I use 1 bag per batch.)
Preheat oven to 350°. Combine first 4 ingredients in sauce pan, simmer on medium til it reaches a boil. Boil, stirring constantly for 5 minutes. Stir in soda. Remove from heat. Stir into popcorn which has been placed in a large roaster pan. Working quickly, stir to cover as much as possible - place roaster plan with popcorn in the oven for 15 minutes - remove from heat, stir popcorn again. Do this 4 times (total 1 hr). Pour out on large are covered with wax paper, and spread around and separate until cool. Put in plastic bags or plastic containers.
"Keeps very well and is D E L I C I O U S!!"
Submitted by Margie Hardy
1/4 cup light corn syrup
1/2 cup butter
1/2 tsp. salt
1 tsp. soda
15 cups popped pop corn (I buy the large bags of the puffed corn. (Martins in the snack area). I use 1 bag per batch.)
Preheat oven to 350°. Combine first 4 ingredients in sauce pan, simmer on medium til it reaches a boil. Boil, stirring constantly for 5 minutes. Stir in soda. Remove from heat. Stir into popcorn which has been placed in a large roaster pan. Working quickly, stir to cover as much as possible - place roaster plan with popcorn in the oven for 15 minutes - remove from heat, stir popcorn again. Do this 4 times (total 1 hr). Pour out on large are covered with wax paper, and spread around and separate until cool. Put in plastic bags or plastic containers.
"Keeps very well and is D E L I C I O U S!!"
Submitted by Margie Hardy
MAIN DISHES - 8 Italian Cube Steaks
8 Cube Steaks
Coating:
1 cup bread crumbs
1 cup romano cheese
2 garlic bulbs, crushed
1 Tbl. oregano
salt and pepper to taste
Combine the above (except steaks). Beat 3 eggs. Dip steaks in eggs and dredge steaks in crumb mixture, coating heavily. Brown the steaks in oil and pat off oil with a paper towel. Set aside.
Sauce:
Saute 1 Tbl. crushed garlic, 1/2 cup finely chopped onion. Add 1 can tomato paste, 2 - 8 oz. cans tomato sauce, equal amounts of water, 1 tsp. oregano, 2 tsp. sugar, red pepper flakes to taste.
Mix this all together and place in large fry plan. Add meat to sauce and cook on very low for 2 to 3 hours, check occasionally for sticking. When done, add frozen peas and a couple of chopped boiled eggs.
"This is an authentic Italian recipe from my Italian sister-in-law, Betty Hardy"
Margie Hardy
Coating:
1 cup bread crumbs
1 cup romano cheese
2 garlic bulbs, crushed
1 Tbl. oregano
salt and pepper to taste
Combine the above (except steaks). Beat 3 eggs. Dip steaks in eggs and dredge steaks in crumb mixture, coating heavily. Brown the steaks in oil and pat off oil with a paper towel. Set aside.
Sauce:
Saute 1 Tbl. crushed garlic, 1/2 cup finely chopped onion. Add 1 can tomato paste, 2 - 8 oz. cans tomato sauce, equal amounts of water, 1 tsp. oregano, 2 tsp. sugar, red pepper flakes to taste.
Mix this all together and place in large fry plan. Add meat to sauce and cook on very low for 2 to 3 hours, check occasionally for sticking. When done, add frozen peas and a couple of chopped boiled eggs.
"This is an authentic Italian recipe from my Italian sister-in-law, Betty Hardy"
Margie Hardy
MAIN DISHES - Hamburger Stroganoff
2# Hamburger
1 cup chopped onion
1/2 tsp. celery salt
1/2 tsp. garlic powder
1/2 tsp. pepper
1 tsp. paprika
1 Tbl. Worcestershire sauce
1 pint source cream
1 can your choice of cream soup
Noodles
Brown burger and onion, drain grease and add seasonings and soup to blend. Heat, but do not cook. Only heat thoroughly. Just before serving, mix in sour cream and gently heat again.
Noodles:
Cook amount of noodles you feel you will need in salted water, drain and add about 2 Tbl. butter. Stir through noodles til melted. Put noodles on platter or large bowl and spread Stroganoff over.
"This is my version of Stroganoff. You may also add mushrooms if you desire."
Submitted by Margie Hardy
1 cup chopped onion
1/2 tsp. celery salt
1/2 tsp. garlic powder
1/2 tsp. pepper
1 tsp. paprika
1 Tbl. Worcestershire sauce
1 pint source cream
1 can your choice of cream soup
Noodles
Brown burger and onion, drain grease and add seasonings and soup to blend. Heat, but do not cook. Only heat thoroughly. Just before serving, mix in sour cream and gently heat again.
Noodles:
Cook amount of noodles you feel you will need in salted water, drain and add about 2 Tbl. butter. Stir through noodles til melted. Put noodles on platter or large bowl and spread Stroganoff over.
"This is my version of Stroganoff. You may also add mushrooms if you desire."
Submitted by Margie Hardy
MAIN DISHES - Creamed Franks on Toast
Saute till slightly brown, 4 hot dogs (which have been sliced in "coins"), 1 small onion, diced, and 1/4 cup butter or margarine.
Thicken with 3 Tbsp. flour, 1-1/4 cups milk, 2 tsp. mustard, salt and pepper. Cook till flour is cooked, stirring constantly. Add more milk or flour to alter the texture you want. We served this on buttered toast. Enjoy.
"This is a recipe Jack and I had a lot when we were first married and money was tight. We enjoy it still. Hope you will try it."
Submitted by Margie Hardy
Thicken with 3 Tbsp. flour, 1-1/4 cups milk, 2 tsp. mustard, salt and pepper. Cook till flour is cooked, stirring constantly. Add more milk or flour to alter the texture you want. We served this on buttered toast. Enjoy.
"This is a recipe Jack and I had a lot when we were first married and money was tight. We enjoy it still. Hope you will try it."
Submitted by Margie Hardy
SALADS - Dutch Potato Salad
Cook and slice 8 potatoes, add 1 cup diced celery, 1 small onion, diced and 2 boiled and sliced eggs. (Don't cook potatoes too done.)
Make dressing:
Fry diced bacon, remove from grease and set aside.
Beat 2 eggs and add 1 cup sugar, 1/4 tsp. pepper, 1/4 tsp. dry mustard, 1/2 tsp. salt, 1/2 cup water, 1/2 cup vinegar and mix well.
Add egg mixture to hot bacon fat, (stir over low heat until mixture thickens); add bacon. Pour over potato mixture and gently combine all ingredients (1-1/2 folds)
Submitted by Kathy Petzke, daughter of Harry and Frances Blaisdell, relative of Margie Hardy.
Make dressing:
Fry diced bacon, remove from grease and set aside.
Beat 2 eggs and add 1 cup sugar, 1/4 tsp. pepper, 1/4 tsp. dry mustard, 1/2 tsp. salt, 1/2 cup water, 1/2 cup vinegar and mix well.
Add egg mixture to hot bacon fat, (stir over low heat until mixture thickens); add bacon. Pour over potato mixture and gently combine all ingredients (1-1/2 folds)
Submitted by Kathy Petzke, daughter of Harry and Frances Blaisdell, relative of Margie Hardy.
DESSERTS - Banana Split Muffins
Prepare Topping:
Mix together mini chocolate chips, finely chopped nuts, maraschino cherries, cut into very small pieces. Set aside.
Mix 1-1/2 cups flour, 1 cup sugar, 1 tsp. each of baking soda and salt. Mix 1 egg (beaten), 1/2 cup miracle whip dressing, 3 ripe bananas (mashed). Mix the dry and wet together and incorporate.
Pour batter into prepared muffin cups. Sprinkle topping on muffins, press lightly. I like to put a maraschino cherry on the top of each. Place in oven and bake at 375° til golden.
"Just 'another' concoction from the mind of Margie Hardy."
Submitted by Margie Hardy
Mix together mini chocolate chips, finely chopped nuts, maraschino cherries, cut into very small pieces. Set aside.
Mix 1-1/2 cups flour, 1 cup sugar, 1 tsp. each of baking soda and salt. Mix 1 egg (beaten), 1/2 cup miracle whip dressing, 3 ripe bananas (mashed). Mix the dry and wet together and incorporate.
Pour batter into prepared muffin cups. Sprinkle topping on muffins, press lightly. I like to put a maraschino cherry on the top of each. Place in oven and bake at 375° til golden.
"Just 'another' concoction from the mind of Margie Hardy."
Submitted by Margie Hardy
APPETIZERS - Black Bean-Corn Salsa
One can black beans, rinsed
One can corn or 2-3 ears of corn, cut off
Green and/or orane pepper, diced
Chopped up green onions
5-7 grape tomatoes, diced
1/3 cup chopped fresh cilantro
Dressing:
2 Tablespoons olive oil
2 Tablespoons red wine vinegar
2 Tablespoons lime juice
1 clove garlic, minced
Submitted by Bette Mallen
One can corn or 2-3 ears of corn, cut off
Chopped up green onions
5-7 grape tomatoes, diced
1/3 cup chopped fresh cilantro
Dressing:
2 Tablespoons olive oil
2 Tablespoons red wine vinegar
2 Tablespoons lime juice
1 clove garlic, minced
Submitted by Bette Mallen
TIP OF THE DAY
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
COOKIES - Raspberry and Almond Shortbread Thumbprints
1 cup butter, softened
2/3 cup white sugar
1/2 tsp. almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 cup confectioners' sguar
3/4 tsp. almond extract
1 tsp. milk
Preheat oven to 350° F (175° C). In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 tsp. almond extract. Mix in flour until dough comes together. Roll dough into 1-1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the confectioners' sugar, 3/4 tsp. almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Prep 30 minutes - Cook 18 minutes, Source Allrecipes.com
Yield: Makes 36
Submitted by Mary Sundblad
2/3 cup white sugar
1/2 tsp. almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 cup confectioners' sguar
3/4 tsp. almond extract
1 tsp. milk
Preheat oven to 350° F (175° C). In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 tsp. almond extract. Mix in flour until dough comes together. Roll dough into 1-1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the confectioners' sugar, 3/4 tsp. almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Prep 30 minutes - Cook 18 minutes, Source Allrecipes.com
Yield: Makes 36
Submitted by Mary Sundblad
COOKIES - Chocolate Marshmallow Cookies
Cookie
1/2 cup softened butter
1 cup sugar
1 egg
1/4 cup milk
1 tsp vanilla
1 tsp baking soda
1-3/4 cups flour
1/3 cup baking cocoa
1/2 tsp salt
16 - 18 marshmallows
Icing
6 Tbls. butter
2 Tbls. cocoa
1/4 cup milk
1-3/4 cups powdered sugar
1/2 tsp. vanilla
In a mixing bowl cream butter and sugar. Add egg, milk, and vanilla. Mix well. Combine flour, cocoa, soda and salt. Beat into creamed mixture. Drop by rounded teaspoons into ungreased cookie sheets. Bake at 350° for 8 minutes.
Meanwhile, cut marshmallows in half. After removing cookies from oven, immediately press a marshmallow, cut side down, on each cookie. Turn to oven for 2 minutes. Cool completely, then ice.
For icing: Combine butter, cocoa, and milk in a saucepan. Bring to a boil. Boil for 1 minute, stirring constantly. Cool slightly. Transfer to a small mixing bowl. Add powdered sugar and vanilla. Beat well. Spread onto cooled cookies. Top each with a pecan half if desired. Yield: about 3 dozen cookies.
Submitted by Mary Sundblad
1/2 cup softened butter
1 cup sugar
1 egg
1/4 cup milk
1 tsp vanilla
1 tsp baking soda
1-3/4 cups flour
1/3 cup baking cocoa
1/2 tsp salt
16 - 18 marshmallows
Icing
6 Tbls. butter
2 Tbls. cocoa
1/4 cup milk
1-3/4 cups powdered sugar
1/2 tsp. vanilla
In a mixing bowl cream butter and sugar. Add egg, milk, and vanilla. Mix well. Combine flour, cocoa, soda and salt. Beat into creamed mixture. Drop by rounded teaspoons into ungreased cookie sheets. Bake at 350° for 8 minutes.
Meanwhile, cut marshmallows in half. After removing cookies from oven, immediately press a marshmallow, cut side down, on each cookie. Turn to oven for 2 minutes. Cool completely, then ice.
For icing: Combine butter, cocoa, and milk in a saucepan. Bring to a boil. Boil for 1 minute, stirring constantly. Cool slightly. Transfer to a small mixing bowl. Add powdered sugar and vanilla. Beat well. Spread onto cooled cookies. Top each with a pecan half if desired. Yield: about 3 dozen cookies.
Submitted by Mary Sundblad
DESSERTS - Zucchini Pie
Filling:
8 cups peeled and sliced zucchini
2/3 cup lemon juice
1 cup sugar
1/2 tsp. nutmeg
1 tsp. cinnamon
Crust:
4 cups flour
2 cups sugar
1/2 tsp. cinnamon
1/2 tsp. salt
3 sticks butter
Cook zucchini and lemon juice until tender. Add sugar, nutmeg and cinnamon. Simmer for 5 minutes more on low heat. Set aside to cool.
Mix crust ingredients until crumbly. Add 1/2 cup of crust mixture to filling. Pat 1/2 of remaining crust into 12 x 18 inch pan. Bake for 10 minutes at 375°. Pour zucchini filling over crust. Sprinkle with remaining crust. Bake for 30 minutes at 375°.
"Tastes like apple pie. Recipe can be divided into 2 pie plates."
Submitted by Mary Sundblad
8 cups peeled and sliced zucchini
2/3 cup lemon juice
1 cup sugar
1/2 tsp. nutmeg
1 tsp. cinnamon
Crust:
4 cups flour
2 cups sugar
1/2 tsp. cinnamon
1/2 tsp. salt
3 sticks butter
Cook zucchini and lemon juice until tender. Add sugar, nutmeg and cinnamon. Simmer for 5 minutes more on low heat. Set aside to cool.
Mix crust ingredients until crumbly. Add 1/2 cup of crust mixture to filling. Pat 1/2 of remaining crust into 12 x 18 inch pan. Bake for 10 minutes at 375°. Pour zucchini filling over crust. Sprinkle with remaining crust. Bake for 30 minutes at 375°.
"Tastes like apple pie. Recipe can be divided into 2 pie plates."
Submitted by Mary Sundblad
CAKES - Earthquake Cake
1-1/2 cups pecans, chopped
3 ounces coconut (optional)
1 German chocolate cake mix
1 stick butter
8 ounces cream cheese
1 box powdered sugar (16 oz./3-1/2 cups)
Preheat oven. Grease a 9x13 inch pan. Sprinkle pecans in bottom of pan. Sprinkle coconut (if using) over pecans. Prepare cake mix according to package directions. Pour over pecans and coconut. Melt butter and cream cheese together, add powdered sugar; mix well. Pour mixture over cake batter. Bake for 45 minutes at 350°. Remove from oven and cool.
Submitted by Mary Sundblad
3 ounces coconut (optional)
1 German chocolate cake mix
1 stick butter
8 ounces cream cheese
1 box powdered sugar (16 oz./3-1/2 cups)
Preheat oven. Grease a 9x13 inch pan. Sprinkle pecans in bottom of pan. Sprinkle coconut (if using) over pecans. Prepare cake mix according to package directions. Pour over pecans and coconut. Melt butter and cream cheese together, add powdered sugar; mix well. Pour mixture over cake batter. Bake for 45 minutes at 350°. Remove from oven and cool.
Submitted by Mary Sundblad
MAIN DISHES - Beef Stew
Use 13 x 9 pan or heavy baking dish.
Line pan with 2# beef stew cut into 1-1/2" cubes. Remove fat, but do not brown meat.
Mix 2 tsp. salt with 2-1/2 Tbls. of minute tapioca and 1 Tbls. sugar. Sprinkle over meat.
Peel and slice 3 - 4 small onions. Diagonally slice a stalk or two of celery. Cut about 6 carrots into chunks. Cut 4 - 5 potatoes into chunks. Add vegetables to baking dish on top of meat.
Add 3/4 cup of V8 juice. No More!
Cover with heavy foil and seal tightly. (Use several layers of foil if you don't have the heavy grade foil. The lid to a pan or baking dish will not seal tight enough.) Bake 250° for 5 or more hours.
The V8 juice and liquid from the ingredients form a tasty gravy and the tapioca slightly thickens it.
Submitted by Judy Howard Grimmett
Line pan with 2# beef stew cut into 1-1/2" cubes. Remove fat, but do not brown meat.
Mix 2 tsp. salt with 2-1/2 Tbls. of minute tapioca and 1 Tbls. sugar. Sprinkle over meat.
Peel and slice 3 - 4 small onions. Diagonally slice a stalk or two of celery. Cut about 6 carrots into chunks. Cut 4 - 5 potatoes into chunks. Add vegetables to baking dish on top of meat.
Add 3/4 cup of V8 juice. No More!
Cover with heavy foil and seal tightly. (Use several layers of foil if you don't have the heavy grade foil. The lid to a pan or baking dish will not seal tight enough.) Bake 250° for 5 or more hours.
The V8 juice and liquid from the ingredients form a tasty gravy and the tapioca slightly thickens it.
Submitted by Judy Howard Grimmett
POEM - "Recipe for Living"
Take a cup of love
Add a dash of care
Mix with kindness
Add a bit of patience
Top it off with faith
Sprinkle liberally with understanding
Share with everyone you meet
Author Unknown
Add a dash of care
Mix with kindness
Add a bit of patience
Top it off with faith
Sprinkle liberally with understanding
Share with everyone you meet
Author Unknown