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Our newest collection of soon to be favorites starts with three contributions from my "aunt" Charlotte in Lancaster, Wisconsin. We're not really related, but she used to keep me well fed in the old days. Charlotte works for the school food service, and would send coffee cans filled with her chili to the station where I worked. We kept it warm by placing the can on the burner of the coffee maker. I miss those days.
CHARLOTTE'S SUMMER PUNCH
2 (3 oz) packages lemon Jello
13 cups water
2 (46 oz) cans unsweetened pineapple
juice
1 (3 oz) package orange Jello
4 cups sugar
Mix together lemon Jello, orange Jello and 9 cups water. Bring sugar and remaining 4 cups of water to a oil and take off heat. Mix the Jello and water mixture with this. Add juice to this mixture and freeze in containers. Will be good for at least 6 months in freezer. When ready to serve add 7 UP to taste.
CHARLOTTE'S WHITE WATER SALAD
1 box instant vanilla pudding mix
1 can crushed pineapple with juice
1 cup miniature marshmallows
1 cup chopped nuts (optional)
1 carton Cool Whip
Mix pudding and pineapple together and then fold in marshmallows and nuts. Fold in Cool Whip. Pour into serving container and refrigerate for at least 2 hours.
This cookie bar recipe is requested by students years and years after they have left school.
CHARLOTTE'S PEANUT BUTTER BROWNIES
1 cup shortening, part butter
1 cup peanut butter
1 cup white sugar
1 cup brown sugar
3 eggs
1½ cups flour
1 tsp. soda
1 tsp. salt
Mix like any brownie recipe. Put into greased pans and bake 350°, 25 minutes. UNDER BAKE as any brownie! When they are taken from the oven score into serving pieces IMMEDIATELY and pour the following glaze* over all. (This allows the chocolate frosting to make a marbling effect in the bar itself.)
*GLAZE
1½ cups powdered sugar
2 Tbsps butter
¼ cup cocoa mix and add
enough hot water to make a glaze. Follow instructions as above.
MARY'S SALAD
1 (20 oz) can crushed pineapple
2 cups mini marshmallows
1 heaping Tbsp. flour
½ cup sugar
1 Tbsp. white vinegar
1 (12 oz) container Cool Whip
2 cups diced apples
Drain pineapple, reserving the juice. Combine drained pineapple with marshmallows. Cover and refrigerate overnight. Combine reserved juice with the flour, sugar and vinegar. Mix well. Cook over a medium heat, stirring constantly, until thick. Refrigerate overnight. Combine flour mixture with pineapple mixture. Add Cool Whip. Mix well. Add apples and nuts, if desired. Refrigerate before serving.
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TACO BEEF OMELET
2 eggs
2 Tbsps water
1 tsp. oil or margarine
¼ cup shredded cheddar cheese
¼ cup taco seasoned ground
beef*
2 Tbsps salsa, optional
Beat together eggs and water in small bowl. Heat 7 to 10 inch nonstick skillet over medium high heat until just hot enough to sizzle a drop of water. Add oil, tilting the pan to coat the bottom. Pour in egg mixture. Use an inverted pancake turner to gently draw the cooked portion of egg toward the center of the pan, tilting the pan to fill the holes. Continue until omelet is set but still moist.
Top the left half of the omelet with cheese and beef. (If left handed, use the right half.) With pancake turner, fold the unfilled side of omelet over the filled side. Slide omelet onto plate. Yield: 1 omelet.
*Taco seasoned beef: Brown 1 pound of ground beef in skillet over medium heat until no longer pink (or defrost frozen beef crumbles). Drain and rinse. Stir in ½ packet (2 tablespoons) of taco seasoning,
GERMAN ORANGE COFFEE CAKE
¼ cup hot water
¾ cup honey
2 packages dry yeast
2 tsps vanilla
4 eggs
6½ cups flour, divided
½ tsp. salt
½ cup oil
Grated peel from 1 orange
Grated peel from 1 lemon
1 cup orange juice (reserve juice
from orange)
½ cup wheat germ
2 Tbsps chopped pecans
Combine first 2 ingredients. Add yeast and let stand until foamy. Combine vanilla, eggs and yeast mixture. Beat until foamy. Add 2 cups flour & salt, beat 5 minutes. Add oil, rind, juice and wheat germ. Stir in 3½ cups flour. Spread ½ cup flour on board and knead 10 minutes. Add ½ cup flour and knead. Place in a greased bowl, let rise 1½ hours. Grease a Bundt pan with butter, sprinkle with nuts, punch down dough and shape into pan. Let rise 1 hour. Drizzle ¼ cup orange juice over dough. Bake 45-50 minutes at 375°. Test for doneness and turn out to cool. Glaze if desired.
Don't know who Fred is, but he likes it!
FRED'S FAVORITE DESSERT
1½ cups flour
¾ cup margarine
¾ cup chopped nuts
1 (8 oz) pkg. cream cheese
1 cup powdered sugar
3 cups whipped topping, divided
2 pkgs. coconut cream pudding
1 can pie filling (any flavor;
Fred prefers cherry)
½ cup toasted coconut
Combine the first three ingredients. Press into a 9x13 inch dish. Bake 350° until browned; about 20 minutes. Cream the cream cheese and sugar together (cream cheese should be at room temperature). Fold in 1 cup of the whipped topping. Spread over cooled crust. Prepare pudding per package directions. Carefully spread over the cream cheese mixture. Carefully spread the pie filling over the pudding. Spread remaining topping over filling. Sprinkle with coconut. Chill several hours before serving,
SOUR CREAM RAISIN PIE
1 cup raisins
2/3 cup sugar
1 Tbsp flour
1 Tbsp corn starch
1 cup milk
3 egg yolks (reserve whites for
meringue)
½ cup sour cream
1 tsp. vanilla
Boil raisins in water, drain. Add next 5 ingredients. Cook until thickened. Stir in last 2 ingredients. Pour into baked crust. Refrigerate.
NAKED APPLE PIE
1 egg
½ cup packed brown sugar
½ cup white sugar
1 tsp. vanilla
Pinch of salt
½ cup flour
1 tsp. baking powder
1 tsp. apple pie spice
2 peeled and chopped medium sized
apples
½ cup pecans (whole or broken)
Beat egg, sugars and vanilla together. Sift salt, flour and baking powder together. Stir dry mixture into egg mixture. Add spice, apples and nuts. Spread into a greased 9" pie plate. Bake 350° for 30 minutes.
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LO-CAL GREEN GODDESS DRESSING
1 cup low fat cottage cheese
1 tsp. anchovy paste
1 egg, hard boiled
1 tsp. dry mustard
¼ cup chopped chives
4 Tbsps skim milk
1 Tbsp lemon juice
1 tsp. celery salt
4 cups chopped parsley
Place ingredients in blender and swirl on high until smooth. Refrigerate covered. Makes 2 cups. 12 calories per tablespoon.
CUPCAKE CREAM FILLING
1/3 cup evaporated milk
½ cup sugar
2/3 cup shortening
¼ tsp. vanilla
1 Tbsp. cold water
¼ cup powdered sugar
Combine sugar, shortening, salt (optional) and vanilla. Beat on high 10 minutes, until fluffy. Add milk, powdered sugar and beat 2 minutes. Place in decorator bag and press into baked and cooled cupcakes.
RHUBARB PUDDING PIE
10" graham cracker crust
3 cups rhubarb, cut into ½"
pieces
¾ cup sugar
1 (3 oz) pkg. strawberry Jello
1 (3 oz) pkg. instant vanilla pudding
& pie filling
½-1 tsp. vanilla
1¾ cups milk
1 (8 oz) carton Cool Whip
Combine rhubarb & sugar, boil until soft but not mushy. Add Jello and cool. Combine and add pudding, vanilla and milk. Blend in Cool Whip. Pour into crust and refrigerate.
TWINKIE DELIGHT
(Old Open Line Recipe)
12 Twinkles
1 qt. soft serve ice cream
8 ozs crushed pineapple, drained
Slice Twinkies in half, place filling side up in 9x13, layer with ice cream and top with pineapple. Freeze. Spread with Cool Whip. Repeat ice cream, pineapple and Cool Whip layers. Sprinkle with pecans and coconut. Refrigerate.
BANANA CREAM PIE SHAKE
½ cup skim milk
2 ozs (1/3 cup) cream cheese
4 scoops vanilla frozen yogurt
1 medium size, firm ripe banana,
peeled
6 vanilla wafer cookies, broken
into large pieces
Whipped cream
3 maraschino cherries
In blender container, place milk and cream cheese; blend until smooth. Add frozen yogurt; blend until smooth. Slice banana; reserve slices. Add cookies and remaining banana slices to blender; pulse two times. (Bananas and cookies should be chunky.) Pour into tall glasses: top with whipped cream. Alternate cherries and reserved banana slices on straw; place in glass.
TANGY SPUD SALAD
3 pounds red skinned potatoes (about
10-12)
½ cup thinly sliced green
onions
¾ tsp. garlic salt, divided
¼ tsp. cracked black pepper
1 cup plain yogurt
2 Tbsps. buttermilk
1 cup (4 oz) crumbled blue cheese
Cut potatoes into ¾ inch pieces. Cook in boiling water to cover 15-20 minutes, just until tender; drain. In large bowl, combine potatoes, onions, ¼ teaspoon garlic salt and pepper; toss gently to combine. In small bowl, stir together yogurt, buttermilk, blue cheese and remaining ¼ teaspoon garlic salt. Add to potatoes; toss gently to coat. Cover and chill at least 2 hours. Makes 10 servings.
PICKLED FISH
Cut five pounds of fish into 1 inch pieces. Cover with a canning salt/water solution strong enough to float an egg (¾-1 cup of salt to 8 cups of water). Soak in refrigerator 48 hours, stirring several times each day. Drain. Cover fish with white vinegar and soak 24 hours. Drain, discarding vinegar. Combine 4 cups of white vinegar, 1 cup of sweet wine (optional) and 3 cups of sugar. Heat until sugar dissolves. Add ½ cup pickling spices, wrapped in a cheesecloth sock. Layer fish in a crock with sliced onion rings. Add brine. Cover loosely and refrigerate 7 days.
SIMPLE CHICKEN
Use meaty pieces (no wings), do NOT skin, season with salt & pepper. Bake ungreased, uncovered for 45 minutes at 400°. Turn oven off and leave in oven for 30 additional minutes. Chicken will be moist and done.
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GIANT BURGER
2 pounds lean ground beef
¼ cup catsup
3 Tbsps spicy brown mustard
¼ tsp. pepper
1 medium onion, thinly sliced,
separated into rings
2 ozs Swiss cheese, cut into ½
inch strips
1 large tomato, thinly sliced
Giant Bun*
Combine ground beef, catsup, mustard and pepper, mixing lightly but thoroughly. Line a 9 inch round baking pan with plastic wrap or aluminum foil; shape beef mixture into a large patty, pressing lightly but firmly. Remove patty. Place burger directly over medium high coals. Place cover on cooker and grill 7 minutes. To turn, slide a flat baking sheet under burger. Hold a flat plate over burger, flip over and carefully slide uncooked side back onto grid and continue grilling, covered, 7 minutes, to doneness desired. Arrange onion rings and cheese on top of burger during last minute of cooking. Remove from grid with flat baking sheet. Toast cut sides of bun on grid 1 minute. Place burger on bottom half of bun; arrange tomato slices on top of cheese and cover with top of bun. Cut into wedges. 8 servings
Note: To cook on a brazier. Increase cooking time 3 minutes.
*GIANT BUN
1 loaf (1 pound) honey cracked wheat
frozen bread dough
2 tablespoons butter, softened
Thaw bread dough as directed on package. Shape into round flat loaf to fit a greased 9 inch round baking pan; let rise in warm place until doubled in volume (approximately 4 to 6 hours). Bake 350° for 30-35 minutes. Cool. Slice loaf crosswise in half; spread cut sides with butter. Yield: one 9 inch bun
TWINKIE DESSERT
9 Twinkies
2 (3 oz) pkgs. chocolate or lemon
instant pudding
1½ cups milk
1 quart softened vanilla ice cream
3 crushed Heath bars
1 (8 oz) carton Cool Whip
Cut Twinkies in half length wise. Place filling side up in a lined 9x13 inch dish. Combine pudding and milk, fold in ice cream. Spread over Twinkies. Top with Cool Whip. Sprinkle with crushed Heath bars. Refrigerate or freeze.
GREEK PIZZA
1 pound turkey cutlets, cut into
thin strips
1 cup thinly sliced onion
¼ cup chopped fresh parsley
1 tsp. lemon pepper, minced garlic
& oregano
2 tsps. olive oil
1 thin crust (12 inch) Italian
bread shell
1 cup chopped tomatoes
12 Calamato or black olives, pitted
and slivered
1 package (6 ounces) crumbled feta
cheese
In large bowl combine turkey, onion, parsley, lemon pepper, garlic and oregano. In large non stick skillet, over medium high heat, sauté mixture in oil 5 to 7 minutes or until turkey is lightly browned and no longer pink in center. Place pizza shell on baking sheet. Top with turkey mixture, tomatoes, olives and cheese. Bake at 450° F. 10 to 12 minutes, or until cheese is melted. Approximate nutrient content per serving: 377 calories; 7 gm fat; 1314 mg sodium
PEANUT BUTTER CHOCOLATE CHIPPERS
½ cup reduced fat peanut
butter
¼ cup vegetable oil spread
½ cup firmly packed brown
Sugar Twin
½ cup unsweetened applesauce
2 egg whites
½ tsp. vanilla
1 cup flour
½ cup wheat germ
1 tsp. baking soda
¼ tsp. salt
¼ cup mini chocolate chips
Combine the first 4 ingredients. Beat whites until almost stiff. Add vanilla and beat well, about 10 minutes. Add dry ingredients, stir in chips. Drop onto ungreased cookie sheet and sprinkle with additional wheat germ if desired. Bake 10-12 minutes at 325-350°. Let cool 1 minute before removing from cookie sheets. 70 calories per cookie.
RHUBARB MUFFINS
1¼ cups flour
1½ tsps baking powder
1 tsp. salt
¼ cup sugar
¼ cup brown sugar
1 egg
½ cup milk
¼ cup oil
1 tsp. almond flavoring
1½ cups diced rhubarb
Combine dry ingredients. Combine remaining ingredients. Fold mixtures together. Do not over mix. Spoon into greased muffin cups. Sprinkle with additional brown sugar and cinnamon. Bake 375° for 20 minutes
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BOSTON STYLE GRILLED TUNA
Sprinkle freshly ground black pepper onto 1-1½ inch tuna steaks. Rub fresh dill onto both sides. Coat steak with a thick layer of mayonnaise. Grill over medium coals for 7 minutes; leaving a slight amount of pink in center. A small amount of rosemary may also be rubbed in with the dill. Works well with swordfish and shark steaks too.
RHUBARB OATMEAL BARS
1½ cups unsifted all purpose
flour
1½ cups old fashioned rolled
oats
1 cup firmly packed light brown
sugar
½ tsp. ground ginger
¼ tsp. salt
¾ cup softened butter or
margarine
3 cups rhubarb sauce **see below
¼ cup chopped walnuts
Preheat oven to 375°. Combine the first 5 ingredients. Cut in butter with a fork until coarse crumbs form. Press half of the crumb mixture into a lightly greased 9x13 inch dish. Spread rhubarb sauce evenly over crust. Top with remaining crumbs and walnuts. Bake 25-30 minutes until crust is golden brown and rhubarb is bubbly. Let cool to room temperature before cutting.
**Rhubarb Sauce:
2 lbs rhubarb
2/3 cup sugar
1/8 tsp. salt
2 Tbsps corn starch
4 Tbsps water
Combine the first 3 ingredients in a saucepan. Bring to a boil. Reduce heat and simmer 5-8 minutes. Dissolve corn starch in water. Stir into sauce to thicken. Yields 3 ½ cups.
CANNED FRUIT SALAD
2 (20 oz) cans peach pie filling
1 can pineapple chunks
1 can pears
1 can sliced peaches
1 can apricots
1 jar maraschino cherries
2 cans mandarin oranges
1 can fruit cocktail
Drain all the fruits. Cut up the pears. Combine with sliced bananas. Chill.
PEANUT BUTTER CREAM CHEESE PIE
1/3 cup corn starch
2/3 cup sugar
1 cup non fat dry milk powder
Pinch salt
4 egg yolks
½ cup cold water
1 Tbsp. vanilla
2½ cups boiling water
1 (8 oz) pkg. softened cream cheese
½-1 cup peanut butter
Combine the first 4 ingredients. Beat the yolks with the cold water. Add vanilla Beat in dry mixture. Add the boiling water very slowly, beating the whole time. Microwave on High for 5 minutes, whisking and turning every 1 minute, until thickened. Beat the cream cheese and peanut butter together. Stir into hot mixture. Pour into a chocolate pie shell. Top as desired. Chill.
*If desired, use a regular crust and sprinkle chocolate chips into the bottom. Pour the hot mixture over the chips.
JAMAICAN RIBS
4 lbs. pork ribs
¼ cup chopped green onions
3 garlic cloves
2-5 jalapeno peppers
¼ cup green chili peppers
1 Tbsp. ground allspice
1 Tbsp. Jamaican Jerk
1 Tbsp. fresh ginger
1 tsp. nutmeg
1 tsp. salt
1 Tbsp. peanut oil
4 Tbsps. brown sugar
4 Tbsps. COOKIES BAR-B-Q SAUCE
2 Tbsps. crushed pineapple
12 bay leaves soaked in water overnight
Puree onion. garlic, peppers, pineapple and all seasonings with oil. Make small slashes every two inches on ribs. Rub puree mixture on ribs and refrigerate 1 or 2 days. Place drip pan on bottom of grill and fill with water. Place coals on sides. Grill indirectly over low heat 2-3 hours above drip pan. Wood chips may be added to fire.
For more recipes send self addressed stamped envelope to:
Cookies Food Products
104 N. Cornfield Rd.
Wall Lake, Iowa 51466
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Fredericksburg, Iowa held their 73rd Annual Dairy Day celebration June 11. We managed to swipe four recipes before we got caught.
FROSTED BANANA BARS
1st Place Bars & Best of Show
Kara Benning, Fredericksburg
½ cup softened butter
2 cups sugar
3 eggs
1½ cups mashed ripe banana
1 tsp. vanilla extract
1 tsp. baking powder
2 cups all purpose flour
pinch salt
Cream butter and sugar. Beat in eggs, bananas and vanilla. Combine dry ingredients and add to creamed mixture. Mix well. Pour into greased 15x10x1 inch baking pan. Bake 350° for 25 minutes; or until bars test done.
½ cup softened butter
1 (8 oz) pkg. cream cheese
4 cups powdered sugar
2 tsps. vanilla extract
Cream butter and cream cheese together. Gradually add powdered sugar and vanilla. Beat well. Spread over cooled bars.
SOUR CREAM DROP COOKIES
1st Place Heritage class
Lorraine Kellner, Ionia
½ cup butter
2 cups sugar
3 eggs
1 cup sour cream
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
¼ tsp. nutmeg
3½ cups flour
2 tsps. vanilla
¾ cup black walnuts
1 cup raisins
Cream the butter and sugar together. Add eggs and sour cream, (Lorraine uses whipping cream that she lets sour at least 4 days.) Beat in dry ingredients. Add vanilla, nuts and raisins. Drop by teaspoons onto an ungreased cookie sheet. (No temperature or baking time given.)
COW PIE BROWNIES
Karla Hildebrandt, Sumner
1 stick butter
1 cup sugar
4 beaten eggs
1 cup + 1 Tbsp flour
1 large can chocolate syrup
1 cup chopped nuts
Beat butter and sugar together. Beat in eggs. Add flour and syrup. Beat well. Stir in nuts. Pour onto greased jelly roll pan. Bake 350° for 30 minutes.
Frosting:
6 Tbsps. butter
¼ cup milk
3 Tbsps. cocoa
½ tsp. vanilla
2 cups powdered sugar
Cream ingredients together, adding more powdered sugar if necessary, to desired consistency. Frost and decorate as desired, using gummy worms, candy corn. etc.
DAIRY FARMER DREAM CAKE
Jennifer Schulz, Fredericksburg
2 cups sugar
½ cup butter
½ cup shortening
5 eggs, separated
2 cups cake flour
1 tsp. baking powder
1 cup buttermilk
1 tsp. vanilla
1 cup flaked coconut
1 cup chopped nuts
Cream the first three ingredients together. Add egg yolks and vanilla. Sift dry ingredients together. Add alternately to the creamed mixture with the buttermilk. Fold in coconut and nuts. Beat egg whites until stiff. Fold into butter. Bake 350° for 40-45 minutes.
Frosting:
8 ozs. cream cheese
1 lb. powdered sugar
½ cup butter
Combine and frost cake.
ICE CREAM MUFFINS
2 cups self rising flour
2 cups softened ice cream, any
flavor
Combine and fill greased muffin cups two thirds full. Bake 400° for 15-20 minutes.
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Got a call from a woman who's 14 year old niece bagged a bear on a bow hunting trip in Canada "Now what?" she said. Here's what I told her..
GARLIC ROAST BEAR
Soak an 8 pound bear rump roast in cold water with 3-4 sliced, medium sized onions for four hours. Remove meat and pat dry. Chop one small garlic clove. Cut small deep slits into the meat with a knife, and insert a piece of garlic in each 'pocket'. Rub with salt and pepper. Brown on all sides in hot bacon drippings. Roast, uncovered, at 350° for 3 hours, turning several times. Be sure internal temperature reaches at least 170° before serving.
Variation:
Insert whole garlic cloves into the meat. Rub with salt and pepper. Place in a roasting pan and add vinegar. Cover and roast until done; topping with a mushroom sauce during the last 15 minutes of baking time. (Bake uncovered after adding the sauce.)
BABY FOOD CARROT BARS
2 cups flour
2 cups sugar
2 tsps. baking soda
1½ tsps. cinnamon
4 eggs
1¼ cups veggie oil
2 large jars Carrot baby food
Mix ingredients and spread in a jelly roll pan. Bake 350° for 30 minutes. Ice with cream cheese frosting.
PEACHES & CREAM PIE
½ lb marshmallows
¼ cup milk
2 cups sliced peaches
1 (8 oz.) carton Cool Whip
Melt first 2 ingredients. Set aside and cool. Stir in peaches and whipped topping. Put in graham cracker crust. Refrigerate.
PINEAPPLE ANGEL FOOD CAKE
1 box one step angel food cake mix
1 (20 oz.) can crushed pineapple
1 tsp. vanilla
Combine by hand. Pour into a 9 x 13" dish. Bake 350° for 30-35 minutes.
SNAPPY SOUTHWESTERN MICROWAVE CHICKEN
2 (10 oz) cans tomatoes & chilies
1 cup diced zucchini
1 can corn, drained
3-4 tsps chili powder
1 can garlic seasoned French fried
onions
4 skinless, boneless chicken breasts,
halved
Arrange chicken pieces in 8x12" dish. Combine sauce ingredients and half the onions. Spoon over chicken. Microwave, covered on high 12-15 minutes. Stir and turn halfway. Sprinkle with remaining onions and microwave 1 minute more. Serve with rice.
HALIBUT KABOBS
1 pound halibut steak, 1 inch thick
¼ cup fresh lemon juice
(juice of 1 lemon)
¼ cup olive oil
3 shallots, thinly sliced
1 tsp. Italian herb seasoning
½ tsp. dried thyme, crushed
½ large red onion, cut lengthwise
into thirds
Garnish: 1 lemon, cut into wedges
Preheat broiler. Cut fish into 1 inch cubes and set aside. In a bowl, mix lemon juice, oil, shallots, herb seasoning and thyme. Add fish and toss to coat. Marinate in refrigerator for at least 5 minutes, but no more than 1 hour. Pry onion apart into single layers. Thread each skewer, alternating onion and fish, using four pieces of fish and five pieces of onion. Place skewers on a broiler pan and broil four inches from heat 2 to 2½ minutes on each side, or until fish is no longer translucent. Garnish with lemon wedges.
FAT FREE ONION DIP
1 1/3 cup yellow onions
2 Tbsps. olive oil
1 cup plain yogurt
2 Tbsps. cider vinegar
2 Tbsps. green onions
Sauté onions in olive oil over medium heat for 10-15 minutes or until onions are limp. Reduce heat to low and continue cooking stirring often, until onions are golden brown and have developed a sweet flavor (15-30 minutes). Let cool. Before serving, combine onions with yogurt and vinegar. Garnish with thinly sliced green onions.
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FAMILY REBELLION SUMMER SALAD
Dressing
¼ cup oil
2 Tbsps. parsley flakes
2 Tbsps. red wine vinegar
½ tsp. salt
¼ tsp. pepper
1 clove garlic, finely minced
Combine last 5 ingredients and whisk oil into until emulsified.
1 (16 oz) can cut green beans, drained
(2 cups fresh)
1 (16 oz) con kidney beans, drained
1 cup halved cherry tomatoes
½ cup sliced black olives,
drained
1 medium red or Vadalia onion,
chopped
Combine, cover and refrigerate. Note: Recipe can be doubled or use 6 cans and adjust dressing.
Moving? Just a reminder that you need to lot us know In advance, as your Open Line will not be forwarded to your now address. Send us your old address, as well as your now one, and we will change your records.
GARLIC-PARMESAN MASHED POTATOES
9 to 10 medium (3 lbs) red skinned
potatoes, cut into quarters
4 to 6 large cloves garlic, peeled
¾ cup warm water
½ cup (1 stick) REAL butter,
softened
¼ tsp. salt
¼ tsp. pepper
2/3 cup grated Parmesan cheese
2 Tbsps. fresh chopped parsley
(optional)
In large saucepan or Dutch oven, cook potatoes and garlic in boiling water and cover until tender, 15 to 20 minutes. Drain potatoes and garlic; mash. Add milk, butter, soft and pepper; mix well. Stir in Parmesan cheese. Transfer to serving bowl. Sprinkle with parsley and top with additional butter, if desired. Makes 8 servings.
With Dwayne on vacation for a couple weeks we received a month's worth of recipes and we tried to include as many as we could. It was a great month for pies and desserts.
The two most requested recipes seemed to be the Simple Chicken and Peaches & Cream Pie. Try them for yourself, but we received a lot of good reports on both.
Please notice the enclosed insert for your savings on the new WMT Open Line Diamond Anniversary Cookbook.
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