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Sharon has been on me for awhile to reintroduce my "statement" at the beginning of each Bulletin. So here it is ...
We start this edition with the Gin Soaked Raisins that took the Open Line by storm. It's said to be a cure for arthritis. Eating regular raisins and washing them down with gin doesn't count. You have to do it this way
Also, on page 2, you will find a repeat of the Wonderful Meat loaf that was in our last issue ... minus some instructions. If it's not all here this time, heads will roll! Dwayne
GIN SOAKED RAISINS
Spread out 1 box of golden raisins in a glass pie plate. Pour a fifth of gin over raisins and let soak for 7 days. (The raisins should absorb all the liquid and be quite bloated.) Eat 9 raisins a day to relieve arthritis and to feel better. Store in a tightly sealed jar so the raisins don't dry out.
WILD RICE SOUP
¼ cup butter or margarine
½ cup diced onion
½ cup diced celery
½ cup flour
1 can cream of mushroom soup
6 cups chicken broth
2 cups cooked wild rice
½ tsp. salt
¼ tsp. pepper
½ tsp. dry mustard
½ tsp. curry powder
1 cup half & half
Sauté onion and celery in butter until tender. Add flour and mix to keep from getting lumpy. Stir in soup and mix. Add broth. Stir in rice and seasonings. Bring to a boil. Reduce heat and simmer 30 minutes. Add half & half. Heat through and serve.
SWEET AND SOUR STUFFED CABBAGE ROLLS
1 head cabbage, cored
1 lb. ground beef
1 small onion, grated
½ cup fresh bread crumbs
¼ cup water
salt & pepper to taste
1 small onion, sliced
1 carrot, sliced
1 cup consume
1 cup canned tomatoes
juice of ½ a lemon
2 Tbsp. brown sugar
salt, pepper & paprika to taste
Cover cabbage in hot water. Simmer 5 minutes. Drain & cool. Combine next 5 ingredients. Mix well. Fill cabbage leaves with meat mixture. Roll up and secure. Place rolls, unused cabbage, onion and carrot in a kettle. Add consume and simmer slowly 1 hour. Add remaining ingredients. Simmer 2 hours.
From 1991, but recently has become a popular request.
APRICOT COBBLER
1 cup flour
¾ cup sugar
3 tsp. baking powder
¼ tsp. salt
½ cup cold water
1 Tbsp. margarine or butter (room
temperature)
2 cups drained apricots
Mix dry ingredients together, then add water and butter. Pour into ungreased 9" x 9" pan. Place 2 cups drained apricots on top.
Mix together:
½ cup sugar
1 Tbsp. margarine
1 cup boiling water
Pour on top of apricots. Bake at 350° for 30 minutes or till brown.
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Thanks to Basil & Alex Hadjis from the Vernon Inn for sharing this traditional Greek favorite.
DOLMATHES
(Stuffed grape leaves)
30 grape leaves
2 lbs. ground lamb or beef, or
1 lb. lamb & 1 lb. beef
1¼ cups rice
1 small onion, chopped fine
1-2 Tbsp. parsley, chopped fine
¼ tsp. black pepper
1 tsp. salt
¼ cup olive oil
1 tsp. garlic
2 Tbsp. fresh dill, chopped or
1 Tbsp. dried dill
Lay leaf stem side up, cut off stem. Stack all 30 & set aside. Combine & mix all of the above ingredients. Take each leaf and place approximately 2 Tbsp. meat mixture onto leaf. Press the mixture down. Begin to roll grape leaf; as you roll tuck in sides. Place grape leaves in a pan or pyrex baking dish. Squeeze the juice of 1 medium sized lemon over the dolmathes. Add hot water to cover top layer of dolmathes and about ¼" over the top layer. Cover pan. Bake at 375° for approximately 1 hour.
EGG LEMON SAUCE FOR DOLMATHES
3 cups chicken broth
Add to broth:
¼ tsp. black pepper
½ tsp. dill weed
¼ tsp. turmeric
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. mint
¼ tsp. sugar
¼ cup fresh lemon juice
Simmer approximately 30 minutes. Let cool 10-15 minutes.
In separate bowl, whip 2 eggs. Slowly add broth mixture to eggs until all broth is mixed with eggs. Reheat egg and broth mixture to about the boiling point. Add cornstarch and water mixture (½ cup cornstarch with water) to broth. Simmer and whip until thick. Pour sauce over dolmathes before serving.
TIP: TO CLEAN ALUMINUM COFFEE POTS
Fill with water and add 1 or 2 packages of lemon Kool-aid to the basket. Turn it on and let it brew through. After thirty minutes, wash pot as normal.
CHIP DREAMS
(June '66 Home Fair)
½ cup margarine or butter
¼ cup brown sugar
1 cup flour
2 beaten eggs
1 tsp. vanilla
1½ cups brown sugar
¼ cup flour
½ tsp. baking powder
½ cup chopped nuts
1 cup chocolate chips
Blend together first 3 ingredients. Press into 9" x 13" pan. Bake at 325° for 15 minutes. Remove from oven. Combine all remaining ingredients. Spread over crust. Return to oven and bake 30 minutes until done. Cut into bars. Cool completely before removing from pan.
A repeat from last issue this time with complete directions
WONDERFUL MEAT LOAF
4 Tbsp. unsalted butter
¾ cup finely chopped onion
½ cup finely chopped celery
½ cup finely chopped green
bell pepper
¼ cup finely chopped green
onions
2 Tbsp. plus ½ tsp. CAJUN
MAGIC Meat Magic®
1 Tbsp. Worcestershire sauce
2 tsp. minced garlic
2 bay leaves
½ cup evaporated milk
½ cup ketchup
1½ lbs. ground beef
½ lb. ground pork
2 large eggs, lightly beaten
1 cup very fine dry bread crumbs
Preheat oven to 350° F. Melt butter in 1 quart saucepan over medium heat. Add onion, celery, bell pepper, green onions, Meat Magic, Worcestershire sauce, garlic and bay leaves. Sauté until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping pan bottom well. Stir in milk and ketchup. Cook about 2 minutes, stirring occasionally. Cool to room temperature. Discard bay leaves.
Place ground beef and pork in ungreased
13" x 9" baking pan. Add eggs, cooked vegetable mixture and bread crumbs.
Mix by hand until thoroughly combined.
In center of pan, shape mixture
into loaf that is about 1½" high, 6" wide and 12" long. Bake, uncovered,
25 minutes, then increase heat to 400° and cook until done, about 35
minutes longer. Serve immediately. Makes 6 servings.
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DeGRAFF TATER TOT CASSEROLE
1½ lbs. ground beef, cooked
& drained
1 large bag frozen mixed vegetables
(thawed) OR 2 boxes (10 oz.) frozen mixed vegetables (thawed)
1 can golden mushroom soup
1 can cream of onion soup
1 can cream of celery soup
1 large bag Tater Tots (bacon/onion
flavored)
Mix all the above ingredients. Season with salt, pepper and onion flakes to taste. Put into a casserole dish and bake for 1 hour at 350°.
NUTTY ASPARAGUS SALAD
Salad:
1 lb. fresh asparagus, steamed
for about 5 minutes (until tender crisp) and chilled
½ cup chopped walnuts
2 grapefruits, peeled and separated
into sections
3 cups salad greens
Dressing:
2 Tbsp. olive oil or salad oil
2 Tbsp. raspberry vinegar or wine
vinegar
2 Tbsp. fresh lemon juice
1½ tsp. brown sugar
freshly ground black pepper to
taste
Cut cooked asparagus into 1" lengths. Place them in a salad bowl. Add the walnuts, grapefruit sections, and greens. In a small bowl. Combine all the dressing ingredients. Add the dressing to the salad just before serving. Makes 4 1 cup servings.
SPINACH SALAD
½ lb. fresh, chopped spinach
2 hard cooked eggs, chopped
½ cup chopped celery
½ cup chopped onion
1 cup shredded cheese
¼ tsp. tabasco
½ tsp. salt
¾ tsp. vinegar
½ to ¾ cup mayonnaise
COUNTRY-STYLE SAUSAGE
(Nancy Degner, Iowa Beef Industry
Council)
1 lb. lean ground beef
1 tsp. sausage seasoning
1 tsp. salt
2 tsp. brown sugar
Mix all ingredients together thoroughly. Let sit 2 hours in the refrigerator. Form into ¼" thick patties. Brown lightly in a skillet, or wrap and freeze.
FUDGY BONBONS
(1994 Pillsbury Bake Off Grand
Prize Winner)
12 oz. semi sweet chocolate chips
¼ cup butter or margarine
14 oz. sweetened condensed milk
2 cups all purpose or unbleached
flour
½ cup finely chopped nuts
(optional)
1 tsp. vanilla
60 milk chocolate kisses or white
and chocolate striped candy kisses
2 oz. white baking bar or vanilla
flavored candy coating
1 tsp. shortening or oil
Preheat oven to 350°. Combine chocolate chips and butter. Cook and stir over very low heat until melted and smooth. Stir in condensed milk and mix well. In medium bowl combine flour, nuts, chocolate mixture and vanilla. Mix well. Shape one tablespoon of dough around each candy kiss, covering completely. Place 1" apart on ungreased cookie sheet. Bake 6-8 minutes. Do not over bake. Remove from sheet to cool. Cookies will be soft and appear shiny, but will become firm as they cool. Combine white baking bar and shortening. Cook and stir over low heat until melted and smooth. Drizzle over cookies. Makes 5 dozen.
LAMB ASPARAGUS STIR FRY
Iowa Sheep Industry Council
12 oz. boneless lean American lamb.
leg or shoulder, cut in 1/8" strips
1 Tbsp. oil
1 clove garlic, minced
2 tsp. cornstarch
1/8 tsp. ginger powder
1 Tbsp. soy sauce, reduced sodium
1 cup chicken broth. reduced sodium
4 cups asparagus, trimmed and cut
diagonally into ¾" pieces
1 large onion (1 cup), cut into
1/8" strips
½ cup carrots, thinly sliced
¼ cup slivered almonds or
peanuts, optional
Mix cornstarch and ginger. Gradually add soy sauce and broth, blending well. Set aside. Heat oil to medium hot and add garlic and lamb strips to the skillet or wok. Stir fry until the lamb is slightly pink. Remove the lamb from the skillet or wok. Add asparagus. onion, carrots and continue to stir fry until crisp tender, 3 to 5 minutes. Return lamb to the vegetable mixture. Stir in broth and continue cooking until the lamb vegetable mixture is glazed and heated thoroughly. Serve over rice or ramen noodles and top with nuts, if desired.
TIP: TO ELIMINATE CIGARETTE SMOKE
ODORS IN THE HOUSE
Place 1 to 2 tablespoons of apple
cider vinegar in containers and place around the house.
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SPINACH SALAD WITH HONEY DIJON MUSTARD DRESSING
6 cups torn spinach leaves
6 cups torn red lettuce leaves
¾ cup thinly sliced radishes
Combine and toss together in salad bowl.
Dressing:
3 Tbsp. white wine vinegar
1 Tbsp. water
1 Tbsp. oil
1 Tbsp. Dijon mustard
1 Tbsp. honey
Combine and pour over salad. Toss well.
DENVER BRUNCH BAKE
2 eggs
2 cups Bisquick
1½ cups chopped ham
¾ cup shredded cheddar
½ cup chopped onion
1/3 cup chopped green pepper
1/3 cup milk
2 Tbsp. oil
Preheat oven to 375°. Beat eggs and stir in all remaining ingredients. Spread evenly into greased 9" x 9" x 2" pan. Bake uncovered 25-30 minutes until lightly browned. Sprinkle on an additional ¾ cup shredded cheddar. Return to oven 2-3 minutes until cheese melts.
HOMEMADE IRISH CREAM LIQUOR
1¾ cups Irish Whisky
14 oz. sweetened condensed milk
1 cup whipping or light cream
4 eggs
2 Tbsp. chocolate syrup
2 tsp. instant coffee
1 tsp. vanilla extract
1½ tsp. almond extract
Combine all ingredients in a blender and blend until smooth. Store in refrigerator up to 1 month in tightly covered container. Stir before serving. Makes 5 cups.
IRISH SODA DROP BISCUITS
2 cups flour
¾ tsp. baking soda
½ tsp. salt
1/3 cup sugar
3 Tbsp. margarine
¾ cup buttermilk
1 egg, lightly beaten
Mix together dry ingredients. Cut in margarine. Mix together milk and egg. Stir into crumbled mixture. Drop 2" apart onto greased sheet. Bake at 350° for 10-12 minutes.
TIP: REMOVING GREASY FILM FROM TUPPERWARE
Make a paste of salt and liquid
detergent. Rub in container.
CABBAGE PATCH STEW
1 lb. ground beef, browned &
drained
2 or 3 cans (14 oz.) stewed tomatoes
1 cup water
1 beef bouillon cube
1½ cups or more chopped
cabbage
1 medium onion, sliced
1 can (8 or 16 oz.) sliced or diced
carrots**
¼ to ½ cup chopped
green pepper**
Place all ingredients except carrots & green pepper in crockpot. Cook on "medium" 7 to 8 hours. Add vegetables in last hour. (If crockpot doesn't have "medium" setting, cook on "high" 4 hours, then reduce to "low" 3 hours.)
**Peas & green beans may be substituted for Carrots & green pepper. if desired.
SNOW ON THE MOUNTAIN
3 cups cooked rice creamed chicken
(any amount, made any way you desire)
4 large tomatoes, sliced
½ cup chopped onion
2 large cans chow mein noodles,
toasted in oven
1 cup chopped celery
1 large jar stuffed & sliced
olives, drained
1 lb. shredded cheddar cheese
1 large can crushed pineapple,
drained"
1 or 2 cups toasted, shredded almonds
1 or more cans coconut
Serve buffet style. Layer on plate in order given.
**Reserve pineapple juice and use if mixture is too thick.
MEXICAN CHEESE COOKIES
(North Liberty Community Library)
½ cup sugar
1/3 cup margarine, softened
1 cup shredded monterey jack cheese
1 cup flour
1 tsp. baking powder
¼ tsp. salt
1 egg, beaten
Cream sugar and margarine. Stir in cheese. Stir in all remaining ingredients except egg. Roll dough into 3½" x ½" sticks. Place on lightly greased cookie sheet. Press to flatten. Brush with beaten egg. Bake 325°-350° until lightly browned around the edges, about 8 to 10 minutes. Immediately remove from baking sheet & cool on a wire rack.
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TURKEY SPAGHETTI PIE
(Iowa Turkey Federation)
6 oz. spaghetti, cooked & drained
1 egg white
1/3 cup parmesan cheese
2½ Tbsp. melted margarine
1 cup onion, chopped
1 clove garlic, minced
10 oz. frozen mixed vegetables,
thawed & drained
2 Tbsp. flour
1 tsp. poultry seasoning
1/8 tsp. pepper
1½ cups skim milk
2 cups cooked, cubed turkey
Preheat oven to 350°. Combine cooked spaghetti, egg white, cheese and one tablespoon of margarine. Mix well. Press pasta mixture onto bottom and sides of a well greased 9" pie plate. Grease 10" x 12" piece of aluminum foil. Press foil, greased side down, next to pasta shell. Bake 25-30 minutes until pie shell is set and slightly browned on edges. Sauté onion and garlic in remaining margarine for 2-3 minutes until onion is translucent. Fold in vegetables and cook 1 minute. Sprinkle flour, seasoning and pepper over mixture, and stir to combine. Remove from heat and slowly pour in milk, stirring constantly. Return to medium heat. Cook and stir until mixture is thickened. Add turkey, reduce heat and simmer 5 minutes until heated through. Pour into cooked pasta shell.
To serve: Cut spaghetti pie into 6 wedges.
PUMPKIN SOUP
1½ lbs. pumpkin
8 oz. potatoes, peeled & sliced
3 cubes chicken bouillon
4 cups water
1 cup cream
salt & pepper to taste
Combine first 4 ingredients together in a pot. Bring to a boil. Reduce heat & simmer uncovered 25 minutes. Puree mixture in a blender. Return to pot & add remaining ingredients. Reheat 5 minutes, DO NOT BOIL! Garnish with fresh, chopped parsley.
TIP: NATURAL MOTH REPELLENTS
Store in cheesecloth, old hosiery or in the pockets of garments:
• Whole cloves
• Pine shavings or pine balls
• French Lavender
• Penny Royal
• Rosemary
• Cedar shavings or blocks
• Potpourri
SHANGHAI SALAD
Toss together:
20 oz. fresh bean sprouts
16 oz. water chestnuts, drained
& thinly sliced
½ cup toasted, slivered
almonds
1 green pepper, sliced
2 qt. salad greens, washed &
dried
Dressing:
1½ cups mayonnaise
1½ tsp. prepared mustard
½ tsp. tabasco
2 tsp. chili powder
1 Tbsp. minced onion
2 Tbsp. vinegar
1½ tsp. marjoram
¾ tsp. thyme
1½ tsp. minced garlic
Combine together in a jar and shake well. Pour over salad and toss.
HAMBURGER BARLEY SOUP
½ lb. ground beef
1 can stewed tomatoes
2 cloves garlic or ¾ cup
chopped onion
8 oz. sliced mushrooms
1 cup sliced carrots
1 tsp. oregano
1 tsp. salt
pepper to taste
½ cup barley
2½ cups water
½ lb. Velveeta
Brown and drain ground beef. Add garlic/onions & mushrooms. Stir in all remaining ingredients except cheese. Simmer 20 minutes. Stir in cheese until melted. Do not boil!
STRAWBERRY MUFFINS
8 oz. fresh strawberries. washed,
hulled and mashed
1 cup sugar
1¾ cup flour
1½ tsp. cinnamon
½ tsp. soda
½ tsp. salt
2 eggs, lightly beaten
½ cup + 2 Tbsp. oil
½ cup chopped pecans
Preheat oven to 375°. Line or grease 12 muffin cups. Combine strawberries and 2 tablespoons of sugar. Set aside. Combine remaining sugar with dry ingredients. Mix in eggs and oil. Add strawberries and nuts. Mix well. Spoon batter into cups 2/3 full. Bake 20-25 minutes.
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BROCCOLI WITH GARLIC & PEPPERS
1 large bunch broccoli (about 1
1/2 lbs.)
2 tsp. olive oil
1 Tbsp. minced garlic
1 sweet red pepper, cut into 1/8"
strips
1 cup thinly sliced onions
1 Tbsp. balsamic vinegar or 2 tsp.
red wine vinegar
¼ tsp. black pepper
red pepper flakes to taste
Cut the broccoli into uniform spears with 3" stalks. Arrange stalks in a glass pie plate with florets toward the center. Sprinkle with water. Cover and microwave on high 8 minutes. Set aside. In a medium casserole, combine the oil, garlic, pepper and onions. Cover and microwave on high 3 minutes. Add the vinegar and toss. Cover and microwave on high 20 seconds. Add the broccoli. Season with pepper and pepper flakes. Toss. Cover and microwave on high 30 seconds.
RHUBARB CRUNCH
6 cups chopped rhubarb
1 pkg. sugar free raspberry gelatin
½ cup orange juice
2 tsp. vanilla
2/3 cup flour
1/3 cup oatmeal
½ cup brown sugar
1 tsp. cinnamon
2 Tbsp. margarine
Preheat oven to 350°. Combine gelatin, vanilla, and orange juice. Add this to rhubarb in a 9" square baking dish. Use a pastry blender in a small mixing bowl to combine all remaining ingredients until they are crumbly. Sprinkle crumbs over the rhubarb. Bake for 45 minutes uncovered, just until bubbly. Cool and serve. Use vanilla nonfat yogurt, vanilla ice milk, or vanilla frozen yogurt as a topping.
MANGO BREAD
2 cups flour
2 tsp. baking soda
3 eggs, well beaten
1½ cups sugar (less if mangoes
are really sweet)
2 tsp. cinnamon
½ tsp. salt
½ cup salad oil
2 cups diced mangoes
½ cup chopped nuts or raisins
(optional)
Combine flour and soda together. Form well in center. Place eggs in well and mix well. Stir in remaining ingredients and pour into prepared pan. Bake at 350° for 1 hour.
CHILLED ASPARAGUS WITH YOGURT SAUCE
1½ lb. fresh asparagus, bottoms trimmed leaf lettuce. parsley, and cherry tomatoes for garnish (optional)
Sauce:
1 cup plain low fat yogurt
2 tsp. minced fresh parsley
1 tsp. prepared Dijon mustard
1 tsp. snipped fresh chives
½ tsp. dried tarragon leaves,
crumbled
½ tsp. sugar
¼ tsp. salt, if desired
¼ tsp. paprika
dash cayenne
Steam the asparagus tender crisp, about 5 to 10 minutes, depending on their thickness. Cut the asparagus into 2" pieces, cover them, and refrigerate them. In a small bowl, combine all the sauce ingredients. Mix thoroughly, and refrigerate the sauce for at least 1 hour. Just before serving, toss the asparagus with the yogurt sauce. Serve the asparagus on a bed of lettuce, garnished with parsley and cherry tomatoes, if desired. Makes 6½ cup servings.
COOKIES ZESTY KABOBS
2 small sirloin tip steaks (or may
use round steak)
1 medium green pepper, sliced into
"2" quarter wedges
1 medium red pepper, sliced into
½" quarter wedges
1 pt. cherry tomatoes (or may use
1 medium tomato)
½ pt. mushrooms, cleaned
and sliced into halves
1 medium onion, cut into ½"
quarter wedges
1 small bunch cauliflower, cleaned
and separated into 1" to 2" pieces.
Marinade Sauce:
2 cups COOKIES BAR-B-Q SAUCE
1 tsp. Adolph's meat tenderizer
Marinate meat in sauce for 4 hours or overnight. Alternate meat and vegetables on skewers. Base with remaining sauce while cooking. May be served an a bed of rice.
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PAPAYA SALAD TOSS
Dressing:
1 cup salad oil
1/3 cup tarragon vinegar
¼ cup sugar
1 Tbsp. lime juice
½ tsp. salt
½ tsp. dry mustard
½ tsp. instant minced onion
1½ Tbsp. fresh papaya seeds
1 papaya, peeled & sliced lengthwise
half a cucumber, sliced
3 cups mixed salad greens
Place all 7 dressing ingredients in a blender. Blend thoroughly. Add seeds and blend until the seeds are the size of coarsely ground pepper. Chill.
To serve: Combine papaya and vegetables. Top with dressing,
7-UP CAKE
1 pkg. lemon cake mix
1 pkg. (4 oz.) instant lemon jello
¾ cup vegetable oil
4 eggs
12 oz. 7-Up
Combine together and pour into greased 9" x 13" pan. Bake at 400° for 40 minutes until tests done.
2 cups crushed pineapple
½ cup sugar
1 Tbsp. flour
½ stick butter
2 eggs
1 tsp. vanilla
1 cup chopped pecans
1 cup flaked coconut
Combine first 5 ingredients. Cook over a medium heat, stirring constantly, until very thick. Remove from heat and stir in vanilla. Fold in pecans & coconut. Spread over cooled cake.
1 lemon cake mix
1 pkg. lemon gelatin
¾ cup oil
4 eggs
Combine all ingredients and bake per package directions. Poke holes in cake with fork.
LEMON JELLO CAKE
Glaze:
2½ cups powdered sugar
½ cup lemon juice
Combine and pour over cake. Let soak into cake and glaze the top.
ORANGE BUTTER
½ cup butter or margarine,
softened
3 Tbsp. honey
1 Tbsp. grated orange peel
1 Tbsp. orange juice
Combine together and beat until light & fluffy. Store in refrigerator.
HEAVENLY ONIONS
4 large Bermuda onions, sliced and
separated into rings
4 Tbsp. butter
½ lb. Swiss cheese
¼ tsp. pepper
1 can cream of chicken soup
½ cup milk or cooking sherry
1 tsp. soy sauce
8 thin slices of french bread,
buttered on one side
Sauté onion in butter until tender. Place in greased 1½ quart dish. Top with cheese. Combine soup, milk and soy sauce. Heat in saucepan. Pour over cheese. Over lap bread in a ring around the outside edge of the dish, buttered side up. Bake uncovered for 30 minutes at 350°.
TIP: TO KEEP SQUIRRELS OR RABBITS
FROM CHEWING ON YOUR PLANTS:
Sprinkle with chili powder.
CASHEW COOKIES
½ cup butter
1 cup brown sugar
1 egg
1 tsp. vanilla
2 cups flour
¾ tsp. baking powder
¾ tsp. baking soda
¼ tsp. salt
1/3 cup sour cream
¾ cup salted cashews
Cream together butter and sugar until fluffy. Beat in egg and vanilla. Add sifted dry ingredients alternately with sour cream. Fold in nuts. Drop by tablespoonsful onto greased sheet. Bake at 350° for 10 minutes.
Frosting:
½ cup butter or margarine
¼ tsp. vanilla
2 cups powdered sugar
3 Tbsp. milk
Combine and frost cookies.
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ASPARAGUS VINAIGRETTE
1 pkg. (10 oz.) frozen asparagus
spears
1½ tsp. Dijon mustard
3 Tbsp. red wine vinegar
2 Tbsp. vegetable oil
3 Tbsp. water
½ tsp. parsley flakes
salt & pepper to taste
Cook asparagus according to package directions. Drain and place in a shallow bowl. Blend mustard and vinegar in a small bowl. Add oil, water, parsley, salt, and pepper. Mix well. Pour over asparagus. Chill several hours, turning occasionally. Serve cold. Makes 4½ cup servings.
PUMPKIN CRISP
2 lbs. pumpkin
3 eggs
1 cup granulated sugar
1 pkg. yellow cake mix
13 oz. evaporated milk
1 cup chopped pecans
1 tsp. ground cinnamon
dash of ginger
dash of cloves
6 Tbsp. butter or margarine
Line bottom and sides of 9" x 13" pan with wax paper. Mix together pumpkin, milk, eggs, sugar, cinnamon, ginger and cloves. Pour into pan. Pour dry cake mix over top. Put nuts evenly on top. Spoon melted butter over nuts. Bake at 350° for 50-60 minutes.
Topping:
8 oz. cream cheese
1 tsp. vanilla
½ cup powdered sugar
¾ cup Cool Whip
Mix together and spread over cooled pumpkin crisp.
RHUBARB BREAD
3 Tbsp. vegetable oil
¾ cup sugar
1 Tbsp. grated orange peel
1 tsp. vanilla
1¼ cup non fat yogurt
1½ cups all purpose flour
(if using fresh rhubarb, use ¼ cup of this to toss with rhubarb)
1 cup whole wheat flour
1 tsp. baking soda
¼ tsp. salt
1/3 cup chopped nuts
1½ cups coarsely chopped
fresh or frozen rhubarb (do not thaw frozen rhubarb)
Preheat oven to 350°. Grease bottom of 9" x 5" loaf pan. Beat oil, sugar, orange peel, vanilla and yogurt in large mixer bowl until well mixed. Combine all purpose and whole wheat flour, baking soda and salt; add to creamed mixture beating at low speed just until blended. Stir in rhubarb and nuts. Turn into prepared pan, spreading evenly. Bake until wooden pick inserted in center comes out clean, about 80 minutes. Cool in pan 10 minutes then remove. Cool completely on wire rack.
HOMEMADE KAHLUA
2 oz. instant coffee, DO NOT use
freeze dried!
4 cups sugar
2 cups boiling water
1 vanilla bean
1 pt. brandy, 80 proof
Combine coffee and sugar. Dissolve in boiling water. Stir well. Cool completely Split vanilla bean down the middle, then chop into small pieces. Add vanilla bean pieces and brandy to mixture. Place in half gallon jar. Seal. Let stand 30 days. Strain twice to remove vanilla bean pieces.
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