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Valentine Food for Thought
Cabbage always has a heart;
Green beans string along.
You're such a cute
tomato
Will you peas to me belong?
You're been the apple of my eye
You know how much I care;
So lettuce get
together,
We'd make a perfect pear
Now, something's sure to turnip,
To prove you can't
be beet,
So, if you carrot
all for me
let's let our tulips meet.
Don 't squash my hopes and dreams
now,
Bee my honey dear;
Or tears will fill
potato's eye
While sweet corn lends an
ear.
I'll cauliflower shop and
say
Your dreams are parsley mine.
I'll work and share my celery,
So be my valentine.
Jeanne Losey
BURGUNDY TURKEY CUTLETS
¼ cup red wine
1 tbsp. Dijon mustard
1 tbsp. honey
1 lb. turkey cutlets
½ tsp. minced garlic
salt & pepper
Combine wine, mustard and honey. Spray a large, non stick skillet with vegetable spray. Sauté turkey over medium heat 2-3 minutes per side, until no longer pink in center. Transfer turkey to platter and keep warm. Sauté garlic 30 seconds in same skillet over medium heat. Add wine mixture and heat 2-3 minutes until thickened, stirring constantly. To serve: drizzle sauce over turkey.
EASY VALENTINE DELIGHT
1 pkg. chocolate cake mix
1 can cherry pie filling
1 pkg. instant French vanilla pudding
mix
1 (8 oz.) carton frozen whip topping,
thawed
1 oz. German baking chocolate for
curls
Prepare chocolate cake mix according to package directions, making 24 cupcakes. Reserve 24 cherries from can of pie filling to use on top of dessert. Prepare pudding mix per package directions. Fold remaining pie filling, pudding, and thawed whip topping together in a mixing bowl. Cut cupcakes in half and place top half on serving plate. Spoon ¼ cup topping on each top half. Place bottom half on top. Place 1 tsp. filling and a cherry on top of dessert. Top with chocolate curl or grated chocolate.
HOLIDAY CRANBERRY-DATE BARS
12 oz. cranberries
8 oz. chopped dates
2 tbsps. water
1 tsp. vanilla extract
2 cups flour
2 cups old fashioned oats
1½ cups brown sugar, packed
½ tsp. baking soda
½ tsp. salt
1 cup butter or margarine, melted
Glaze:
2 cups powdered sugar
2-3 tbsps. orange juice
½ tsp. vanilla
Combine the berries, dates and nuts. Cover and simmer over a low heat 15 minutes, stirring occasionally, until the cranberries pop. Remove from heat and stir in vanilla. Combine the dry ingredients in a bowl. Stir in butter until well blended. Pat half of crumb mixture into an ungreased 9"x13" dish. Bake 350° for 8 minutes. Spoon cranberry mixture over baked crust. Sprinkle remaining crumbs over filling, and pat down lightly. Bake 25-30 minutes longer, until light brown. Cool and glaze.
Page 2 Top of Page
Sisters Elaine Wardenburg and Joan Heitman shared their Puff and Kringle recipes with us when we visited them at Emma's Tea Room in Williamsburg.
DANISH PUFF PASTRY
1 cup flour
½ cup margarine
2 tbsps. water
Cut margarine into flour until it resembles a coarse meal. Add water. Mix with hands to form a ball. Divide dough into 3 equal parts. Form into 3 long logs to fit cookie sheet. Flatten with finger tips.
1 cup water
½ cup margarine
1 cup flour
4 eggs
Bring water and margarine to a boil in a microwave. Stir in flour. Mix well until mixture follows spoon. Return to microwave and heat 45 seconds more. Set aside. Beat eggs with mixer until light and fluffy. Gradually beat in the cooked dough. When well blended, brush pastry with water and spread dough evenly over pastry. Bake 400°. about 45 minutes, until golden brown and top appears dry. Cool, frost and top with toasted slivered almonds.
¼ cup margarine
2 cups powdered sugar
½ tsp. almond flavoring
Combine margarine and sugar. Moisten with a small amount of water for spreading consistency. Add flavoring.
COFFEE KRINGLE
4 cups flour
¼ cup sugar
1 tsp. salt
1 cup lard
1 cup milk, scalded & cooled
2 eggs, beaten
2 tsp. vanilla
1 pkg. dry yeast
½ cup warm water
Sift flour, sugar and salt. Cut in lard. Dissolve yeast in warm water. Mix all ingredients together. Refrigerate overnight. Divide dough into 3 pieces and roll each into a rectangle. Spread with butter, brown sugar and cinnamon. Fold long edges to meet in center, then fold other end over and place on greased cookie sheet. Let rise until doubled. Bake 350° 25-30 minutes. Frost.
BACON AND EGGS
Place 3 stick pretzels side by side in a pan. Drop a small amount of melted almond bark onto the center pretzel. Place a yellow M & M candy into the center of the almond bark.
TEX-MEX SKILLET SUPPER
1 lb. lean ground pork
2 cloves garlic, minced
1 (12 oz.) can kernel corn, drained
1 (16 oz.) can black beans, drained
1 (12 oz.) jar salsa
½ cup water
1 tsp. dried oregano, crushed
½ tsp. ground cumin
¼ tsp. salt (optional)
Six 6" flour tortillas, cut in
half and then into 1 strips
2 ozs. shredded cheddar cheese
In large skillet, cook pork and garlic over medium high heat until pork is lightly browned, drain off any fat. Stir in all remaining ingredients except cheese; bring to a boil. Add cheese, cover and cook for 2 minutes more, until cheese is melted. Serve hot with sour cream, green onions and tortilla chips.
This one's a first place winner from the Troy Mills Christian Church!
CHOCOLATE TURTLE CHEESECAKE
2 cups vanilla wafer crumbs
6 tbsps. margarine, melted
1 (14 oz.) bag caramels
1 (5 oz.) can evaporated milk
1 cup chopped pecans, toasted (optional)
2 (8 oz.) pkgs. cream cheese, softened
½ cup sugar
1 tsp. vanilla
2 eggs
½ cup semi sweet chocolate
pieces, melted
Combine crumbs and margarine; press onto bottom and sides of 9" spring form pan. Bake 350° 10 minutes.
In 1½ quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350° 40 minutes. Loosen cake from rim of pan: cool before removing rim of pan. Chill. Garnish, if desired.
BROWNIE CUPCAKES
Prepare batter for brownies per package directions. Pour into foil lined muffin cups. Place 1 mini Reeses peanut butter cup onto the center of each cupcake, Bake 350° for 25 minutes.
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These recipes, and the Egg White Tips that follow, are courtesy of the Iowa Egg Council.
PECAN CRUSTED CHICKEN BREASTS
¾ cup dried bread crumbs
½ cup pecans, finely chopped
½ tsp. dried basil
¼ tsp. salt
¼ tsp. pepper
2 egg whites, lightly beaten
1 tbsp. water
1 lb. chicken breasts
Preheat oven to 350°. Combine first five ingredients in a shallow dish; set aside. Combine egg whites and water. Dip chicken in egg mixture; then coat with bread crumb mixture. Place on a lightly greased baking sheet. Coat chicken with cooking spray. Bake for 25-30 minutes or until juices run clear when cut with a knife.
SWISS MERINGUE CROUTONS
½ cup butter or margarine
1 cup Swiss Cheese, shredded
2 tbsps. milk
Dash cayenne pepper
3 egg whites, stiffly beaten
1 loaf French bread, cut into 1"
cubes
Preheat oven to 400°. Pour water into bottom of double boiler and bring to simmer. Place butter, cheese, milk and cayenne into top of boiler. Turn heat off allowing mixture to melt over hot, not boiling, water. Stir constantly until cheese is melted and ingredients are well blended. Remove from heat and cool 5 minutes. In a large bowl, beat egg whites until foamy. Fold cheese mixture into beaten egg whites. Dip bread cubes into mixture and place on ungreased baking sheet. Bake 10 minutes or until croutons are puffed and brown. Serve warm. Recipe cannot be doubled.
SPICY MUSHROOM APPETIZERS
2 cups sliced mushrooms
½ cup Parmesan cheese, grated
¼ cup green onion, chopped
2 tbsps. flour
½ tsp. salt
¼ tsp. red pepper
¼ tsp. black pepper
4 egg whites
Preheat oven to 350°. In medium bowl, combine all ingredients except egg whites. In large bowl, beat eggs whites until stiff, but not dry. Fold in mushroom mixture. Drop by teaspoonfuls onto greased cookie sheet. Bake 12-15 minutes or until golden brown. Garnish with parsley springs and fresh mushrooms.
PUMPKIN ANGEL CAKE
1½ cups cake flour
2½ cups sugar, divided
1 tsp. ground cinnamon
¾ tsp. salt
½ tsp. ginger
12 egg whites
1½ tsps. cream of tartar
1½ tsps. vanilla extract
1 cup solid pack pumpkin
½ cup white chocolate chips,
melted
Preheat oven to 375°. In medium bowl, mix flour, 1 cup sugar, cinnamon, salt and ginger; set aside.
In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beat in vanilla. Beating at high speed, sprinkle in 1½ cups sugar, 2 tbsps. at a time, beating until sugar dissolves and whites stand in stiff peaks.
Remove 1 cup beaten egg white mixture to medium bowl; fold in pumpkin. With rubber spatula or wire whisk, fold flour mixture into beaten egg whites in large bowl just until flour disappears. Then, gently fold in pumpkin mixture. Do not over mix.
Pour batter into lightly greased 10" tube pan. Bake 40-50 minutes or until cake springs back when lightly touched. Drizzle with white chocolate.
EGG TIPS:
Egg whites are nutritious and heart
healthy:
Egg whites are fat free and cholesterol
free
Egg whites contain more than hall
of the egg's protein, niacin, riboflavin, chlorine, magnesium and potassium
Two egg whites contain 7 grams
of protein
Two egg whites can be substituted
for one whole egg in most recipes
Many egg substitutes (ie. Eggbeaters)
are made using egg whites
For egg white cookery:
Egg whites are often used in recipes
as a coating of leavening.
Egg whites beat to greater volume
after standing at room temperature for 30 minutes.
Fat inhibits the foaming of egg
whites. Since egg yolks contain fat, they are often separated from the
whites before being beaten.
Beat egg whites in a clean metal
or glass bowl. Plastic bowls can have a greasy film that prevents foaming.
Egg white freshness/storage:
If an egg white is very cloudy
in appearance, this indicates freshness.
The stringy white part of the egg
white is called the chalaza. It holds the egg yolk centered in the white.
A thick, strong chalaza indicates a high quality egg.
Extra egg whites can be stored
in a covered container and refrigerated for up to 4 days.
Easy freezing tip:
Freeze egg whites in an ice cube
tray and then transfer to a freezer container. Thaw in the refrigerator
or cold water bath. Eggs will keep in the freezer for 8-10 months.
Page 4 Top of Page
Susan Utoff says the Granola and Lavender Water recipes that follow make great gift ideas!
HOMEMADE GRANOLA
5 cups of quick oats
¾ cup brown sugar
1/3 cup vegetable oil
½ cup raisins*
½ cup dry milk
1/3 cup honey
¾ tsp. cinnamon
Pinch of salt
Mix brown sugar, oil and honey in a sauce pan. Heat until the sugar is dissolved. Combine with other ingredients in a large cake pan. Pour sugar mixture over dry mixture and mix well. Bake at 375° for 10 minutes. Let cool in pan. Store in an air tight container.
Optional: add nuts, wheat germ,
coconut, dates etc.
*Add raisins after cooking
LAVENDER WATER
16 oz. (2 cups) distilled water
2 oz. (¼ cup) vodka
8 drops lavender oil
Lavender water is not only a delicious bath additive, it's also a terrific way to pick up your spirits on a warm day. Just dip a handkerchief into a batch that you've kept in the refrigerator and pat some onto your face and neck as the Victorians used to do.
1995 National Beef Cook-Off "Best
of Beef" Winner
Fran Yuhas, Pennsylvania
GRECIAN SKILLET RIB EYES
2 well trimmed beef rib eye steaks,
cut 1" thick (about 1 lb.)
1 tbsp. olive oil
1 tbsp. fresh lemon juice
2 tbsps. feta cheese, crumbled
1 tbsp. Kalamata or ripe olives,
pitted and chopped
Seasoning:
1½ tsps. garlic powder
1½ tsps. dried basil leaves,
crushed
1½ tsps. dried oregano leaves,
crushed
½ tsp. salt
1/8 tsp. pepper
Combine seasoning ingredients; press into both sides of beef steaks. In large nonstick skillet, heat oil over medium heat until hot. Place steaks in skillet, cook approx. 10-14 minutes for medium rare to medium doneness, turning once. Sprinkle with lemon juice. To serve, sprinkle cheese and olives over steak, garnish as desired.
This one will get you through the long, cold winter!
APPLE PIE
½ gallon apple cider
1 qt. apple juice
2 cups sugar
4-5 cinnamon sticks
Combine and bring to a boil. Simmer 30 minutes. Cool completely. Add grain alcohol to taste; about half a fifth.
SALTLESS SALT
2 tsps. garlic powder
2 tsps. onion powder
2 tsps. paprika
2 tsps. white pepper
2 tsps. dry mustard
1 tsp. ground thyme
1 tsp. ground celery seed
Mix well, cover tightly and store in a cool, dry place. Use instead of salt and pepper in any recipe. If recipe calls for 2 tsps. salt, use 2 tsps. of mix instead.
CRANBERRY RELISH
2 cups cranberries
1 small onion
½ cup sugar
¾ cup sour cream
2 tbsps. horseradish
Grind the cranberries and onion. Stir in remaining ingredients.
STRAWBERRY RICE SALAD
2/3 cup instant rice
¼ tsp. salt
¾ cup boiling water
Combine, cover and set aside.
½ cup boiling water
½ cup sugar
3 oz. wild strawberry gelatin
¼ tsp. strawberry flavoring
8 oz. crushed pineapple, undrained
½ tsp. pineapple flavoring
(optional)
Combine sugar and boiling water. Stir in gelatin and flavoring until sugar dissolves. Add pineapple and flavoring. Stir into rice mixture. Chill until partially set. Fold in 8 oz. of a softened whipped topping. Spoon into an 8" dish and refrigerate until completely set. Sprinkle with shredded cheese before serving, if desired.
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The St. Luke's Dietitians whipped up the Pumpkin Cheesecake, Mocha Meringues and Clam digger Cocktail for us at the Ar-Jay Center last December Try 'em!
PUMPKIN CHEESECAKE
1 cup nonfat ricotta cheese
2 (8 oz.) tubs light process cream
cheese product
1 cup brown sugar, firmly packed
3 tbsps. all purpose flour
1½ tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground nutmeg
¼ tsp. ground cloves
2 eggs
1 (16 oz.) can cooked pumpkin,
mashed
4 egg whites
¼ tsp. cream of tartar
¼ cup plus 3 tbsps. sugar,
divided
Coat bottom of a 10" spring form pan with cooking spray. Wrap outside bottom and sides of pan with heavy duty aluminum foil; set aside.
Position knife blade in food processor bowl; add the ricotta cheese and cream cheese, and process until smooth. Add brown sugar and next 6 ingredients; process until smooth. Pour into a large bowl, stir in pumpkin, and set aside.
Beat 4 egg whites (at room temperature) and cream of tartar at high speed with an electric mixer until foamy. Gradually add ¼ cup sugar, 1 tbsp. at a time, beating until stiff peaks form. Gently stir one fourth of egg white mixture into pumpkin mixture. Gently fold in remaining egg white mixture.
Pour into prepared pan; place in a large, shallow pan. Add hot water to larger pan to a depth of 1". Bake at 300° for 50 minutes. Remove from oven; let cool in water bath 1 hour. Remove spring form pan from water, remove foil from pan. Cover and chill at least 8 hours.
Place 3 tbsps. sugar in a small saucepan over medium high heat. Caramelize by stirring often until sugar melts and is golden (about 5 minutes). Rapidly spread mixture onto a baking sheet coated with cooking spray. Cool completely. Break mixture into small pieces. Position knife blade in processor bowl; add crystallized sugar. Pulse 6 times. Sprinkle over cheesecake.
REMOVING RED DYE FROM WHITE FABRIC
Soak in cold water and 2 tsps. of cream of tartar.
MOCHA MERINGUES
6 egg whites
¾ tsp. cream of tartar
¾ cup sugar
1½ tsp. instant coffee granules
¾ oz. semi sweet chocolate,
grated
Cover 3 large cookie sheets with parchment paper. Draw 60 (1½") circles 1" apart on paper. Turn paper over; secure to cookie sheets with masking tape, and set aside.
Beat egg whites (at room temperature) and cream of tartar at high speed with an electric mixer until foamy. Gradually add sugar, 1 tbsp. at a time, beating until stiff peaks form. (Do not under beat). Gently fold coffee granules and chocolate into meringue. Place spoons of meringue mixture onto each circle.
Bake at 200° for 1½ hours or until dry. Turn oven off, and let meringues cool in closed oven at least 1 hour. Carefully remove meringues from paper. Store in an airtight container up to 3 weeks.
CLAM DIGGER COCKTAIL
2 cups no salt added tomato juice,
chilled
1/3 cup peeled, seeded, and sliced
cucumber
1 tsp. instant minced onion
1 tsp. lime juice
½ tsp. Worcestershire sauce
1/8 tsp. hot sauce
Dash of garlic powder
Dash of celery seeds
1 (8 oz.) bottle clam juice, chilled
4 celery stalks (optional)
Combine first 9 ingredients in a container with an electric blender; cover and process until smooth. Pour into glasses, garnish each with a celery stalk; if desired.
CARROT-PECAN CASSEROLE
3 lbs. sliced carrots
2/3 cup sugar
½ cup butter or margarine,
softened
½ cup pecans, chopped and
toasted
¼ cup milk
2 large eggs, lightly beaten
3 tbsps. flour
1 tbsp. vanilla
1 tsp. grated orange rind
¼ tsp. nutmeg
Cook carrots 12-15 minutes until tender. Drain and mash. Stir in remaining ingredients. Spoon into a lightly greased 2 quart casserole. Bake 350° for 40 minutes.
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MASHED POTATO CASSEROLE
4 cups mashed potatoes
3 cups cottage cheese, put through
sieve
¾ cup sour cream
1½ tbsps. grated onion
2½ tsps. salt
1/8 tsp. white pepper
Combine ingredients and place in casserole. Brush top with melted butter. Bake at 350° for 30 minutes. Broil to brown top. Top with toasted slivered almonds. Can be made ahead.
CRANBERRY JELLO SALAD
2 pkgs. cranberry gelatin
20 oz. pineapple, crushed
1 cup pecans, chopped
mini marshmallows
Drain and reserve pineapple juice. Add enough water to pineapple juice to equal 2 cups liquid. Mix gelatin with 2 cups of hot water. Stir in pineapple, liquid and pecans. Top with mini marshmallows. Chill until set.
EASY PUMPKIN PIE
1 can pumpkin
1 pkg. instant vanilla pudding
1½-2 tsps. pumpkin pie spice
Combine the pumpkin with the dry pudding and spice. Pour into a baked pie shell. Chill. Serve with Cool Whip.
EASY CHOCOLATE TURTLES
3 (6 oz) pkgs. semi sweet chocolate
chips
1 can sweetened condensed milk
1 (7 oz.) jar marshmallow cream
4 cups pecan halves
3 tsps. vanilla
Melt chips over a low heat. Stir in remaining ingredients. Drop by teaspoonfuls onto wax paper. Keep in cool place until hardened.
MUFFULATTA
1 cup water
3 stalks celery, diced or sliced
1 cup green olives, sliced
1 cup vinegar
2 cups shredded carrots
1 tbsp. black pepper
1 tbsp. garlic powder
1 tsp. oregano
Combine ingredients in a pot. Simmer until liquid is gone. Serve on sandwiches.
LIME DIVINITY SALAD
16 large marshmallows
1 small pkg. lime gelatin
8 oz. cream cheese, softened
1 cup milk
16 oz. pineapple, crushed and undrained
1 pint whipping cream
2/3 cup mayonnaise
Melt marshmallows in milk until smooth. Pour over dry gelatin. Stir in cream cheese. Beat until well blended. Stir in pineapple and chill. Whip the whipping cream and add the mayonnaise. Fold into gelatin and chill.
OVEN BBQ RIBS
1 cup ketchup
¼ cup vinegar
¼ cup water
½ cup onion, chopped
½ cup green pepper, chopped
¼ cup brown sugar
2 tbsps. corn syrup
½ tsp. sage
½ tsp. seasoned salt
½ tsp. garlic seasoning
½ tsp. celery seasoning
Liberally sprinkle 3-4 lbs. of country style ribs with salt and pepper. Place ribs in a baking dish. Cover and bake 1 hour at 375°. Drain ribs and reduce oven to 275°. Blend remaining ingredients and pour over ribs. Bake 2 more hours, turning ribs over halfway through cooking time.
HOT CINNAMON MILK MIX
2 cups powdered milk
1 cup powdered coffee creamer
1 cup sugar
½ tsp. cinnamon
Use 1/3 cup of mix with boiling water for 1 cup. A drop of vanilla may be added, if desired.
CED-REL VEGETABLE DIP
2 lbs. cottage cheese
2 (8-oz). pkgs. cream cheese
1½ tbsps. Worcestershire
sauce
2 tbsps. onion, minced
4 tbsps. mayonnaise
Dash of garlic salt
Combine and beat until smooth.
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ENGLISH WALNUT TOFFEE
¼ cup brown sugar, firmly
packed
½ cup white sugar
½ dark corn syrup
¼ tsp. salt
¾ cup cream
1½ tbsps. butter
½ tsp. rum extract
Combine the first five ingredients in a saucepan. Cook and stir over a low heat until sugars dissolve. Continue to cook to the firm ball stage (245°), stirring occasionally. Remove from heat and add butter and extract. Stir just until blended. Pour out into a lightly oiled pan. (Nuts, fruit or shredded coconut may be added just before pouring into pan, if desired.) Cool, cut and wrap in waxed paper.
PHYLLIS WALK'S RAISIN CREAM BARS
2 cups raisins
1 cup brown sugar
1 cup butter
1½ cups flour
1½ cups oats
1 tsp. baking soda
Plump the raisins by boiling in water. Drain well. Combine the crust ingredients. Reserve ¼ cup of the crumb mixture. Pat the rest into a jelly roll pan. Bake 10 minutes at 350°.
2 eggs, beaten
1 cup sugar
2 tbsp. corn starch
½ tsp. salt
2 cups light cream
1 tsp. vanilla
½ tsp. lemon flavoring
Combine the sugar, corn starch, salt and cream. Cook until thickened. Add a small amount of hot mixture to the eggs, then return egg mixture to cooked mixture. Stir in vanilla and lemon flavoring. Mix in the raisins. Spread evenly over baked crust. Sprinkle with reserved crumb mixture. Bake 20 minutes more.
MISS MARQUETTE SWEET & SOUR SAUCE
1 cup sugar
½ cup apple cider vinegar
½ cup water
4 tbsps. ketchup
3 tbsps. soy sauce
2 drops red food coloring
Combine and stir until sugar dissolves.
NICE BREATH DOG BISCUITS
2 cups whole wheat flour
½ cup corn meal
1/3 cup chopped fresh mint or 1
tbsp. dry mint
½ cup parsley, chopped
6 tbsp. safflower oil
¾ cup water
Preheat oven to 350°. Combine the first 4 ingredients. Add oil and water and blend thoroughly. Roll out to ¼" thickness on a floured surface. Cut. Bake 40 minutes until lightly browned. Turn off heat and let biscuits dry in oven for several hours. Store in refrigerator in air tight container.
CRANBERRY RELISH #1
1 lb. cranberries
2 oranges, unpeeled
5 apples, cored
3 cups sugar
Wash fruit and grind together. Stir in sugar.
SCALLOPED PINEAPPLE
2 (20 oz.) cans pineapple, crushed
or chunked
8 tbsps. flour
1½ cups sugar
2 cups sharp cheddar cheese, shredded
3½ cups Ritz crackers, crumbled
1 stick margarine
Combine sugar and flour in a saucepan. Add pineapple and juice. Bring to a boil; stirring until slightly thickened. Cool. Stir in cheese. Combine cracker crumbs and butter. Pour cheese mixture into a 9" x 10" dish. Top with crackers and bake 20-30 minutes at 375°.
OSTERHAUS SALTED NUT BARS
1 pkg. yellow cake mix with pudding
1/3 cup margarine, softened
1 egg
3-4 cups mini marshmallows
¼ cup margarine
2/3 cup corn syrup
2 tsp. vanilla
12 oz. peanut butter chips or butterscotch
chips
2 cups Rice Krispies
2 cups salted nuts
Combine the dry cake mix with the 1/3 cup margarine and egg. Mix until crumbly. Spread onto an edged cooked sheet. Bake 12-14 minutes at 350°. Spread marshmallows over baked crust and return to oven until marshmallows "puff". Combine remaining margarine, corn syrup, vanilla and chips. Heat and stir until melted and smooth. Stir in cereal and nuts. Spread over marshmallows. Cool and cut.
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FRESH MUSHROOM CASSEROLE
2 small onions, chopped
1 lb. fresh mushrooms, finely chopped
2 tbsps. butter or margarine
2 eggs
¾ cup milk
¾ cup half & half
¾ tsp. salt
¼ tsp. pepper
½ cup unseasonsed fine dry
bread crumbs
2/3 cup shredded cheddar
Sauté onion and mushrooms in the butter over a medium high heat; about 10 minutes until most of the liquid is evaporated. Slightly beat the eggs and add the next five ingredients. Stir in the onion mixture. Turn out into a greased 1 quart casserole. Top with cheese and a red and/or green pepper ring, if desired. Bake 45 minutes at 350° until well browned and set. Sprinkle with parsley, if desired.
AGLIO OLIO PEPERONCION GARLIC OIL WITH PEPPERS
1 lb. dry pasta
1 head garlic
5-7 jalapeno peppers
½ cup olive oil
Grated parmesan cheese
Peel and Slice the garlic cloves. Slice the jalapenos. Sauté garlic and peppers in oil to desired preference. (if you like the garlic golden brown, sauté first before adding peppers.) Cook pasta per package directions. Drain pasta and toss with oil mixture. Top with cheese.
MEXICAN GOULASH
1 lb. ground beef
1 cup COOKIES TACO SAUCE &
DIP
3 cups cooked macaroni
1 can whole tomatoes
1 can tomato soup
1 can cream of mushroom soup
1 large onion
Brown hamburger and drain fat. Cook macaroni and drain. Combine all ingredients. Heat and serve.
My thanks to all that ordered gift subscriptions to The Best of the Open Line. I hope everyone on your gift list will enjoy the recipes. This will be their first issue!
It doesn't seem possible that we are starting our 33rd year of the Open Line. I wonder how many recipes we have actually received?
Dwayne and I welcome all of our new subscribers, and please drop us a line with any comments you might have, that we can share with our listeners.
Wishing each of you a Happy, Healthy New Year!
Sharon Kaye Reeves
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