Aug. 7 Aug. 14 Aug. 21 Aug. 28
MRS. BOB NANCE'S PECAN BREAD (mar/apr93pg8) 8-7-10 Top of page
1 pkg. Better Crocker Butter Pecan cake mix
1 small pkg. Butter Pecan Instant Pudding
4 eggs
¾ cup oil
¾ cup water
1 cup chopped nuts
Combine all ingredients except nuts. Mix well and stir in nuts. Pour into 2 greased standard size loaf pans. Bake at 350° for 30-40 minutes.
VERMICELLI AND HAM (7-31-10) 8-7-10
1 pkg. vermicelli, broken into thirds
1 cup ham, diced
2 cups frozen peas
1 bottle no fat, low calorie zesty italian dressing
Boil vermicelli, ham and peas. Cook until pasta is done. Drain. Toss to mix together. Add dressing as desired. Serve.
FROZEN COLE SLAW (jul70pg2) 8-7-10
1 medium head cabbage
1 carrot, grated
1 green pepper, chopped
1 teaspoon salt
Mix salt with cabbage and let stand an hour. Then squeeze out excess moisture. Add carrot and pepper. Set aside.
1 cup vinegar
¼ cup water
1 teaspoon whole mustard seed
1 teaspoon celery seed
2 cups sugar
Combine and boil one minute. Cool to lukewarm. Pour over cole slaw and put into containers and freeze. Thaws quickly.
CREAM CORN (7-31-10) 8-7-10
20 cups raw sweet corn
1/2 pound butter
1 pint cream or half n half
1/2 cup sugar
Stir and put in a big roasting pan. Cover and bake at 350° for 1 hour. Can be bagged and frozen.
Tips, hints and helps: Blanch corn on the cob for 3-5
minutes and cool. When you shave the corn off the cob, remove only 75%
of the
kernels when you shave it. Then use the back of the knife
to scrape the cobs for cream. Freeze in quart size bags. When you want
to
make the corn, put a bag of corn with a 1/2 stick margarine
and combine. Heat through and serve. (7-31-10) 8-7-10
MOIST ZUCCHINI BARS 8-7-10
2 cups sugar
1/2 cup applesauce
1/2 cup oil
3 eggs
3 cups flour
2 tsps. cinnamon
1/2 tsp. salt
2 tsps. baking soda
3/4 cup oatmeal
1/2 tsp. baking powder
1 tsp. vanilla
1 small grated, peeled carrot
2 cups shredded, peeled zucchini
1 cup chopped nuts
1 cup chocolate chips or raisins
Grease an 11x15" jelly roll pan. Pour batter into pan. Bake at 350° for 20-25 minutes.
FIRE AND ICE TOMATOES (aug72pg1) 8-14-10 Top of page
¾ cup vinegar
1½ teaspoons celery salt
1½ teaspoons mustard seed
½ teaspoon sugar
1/8 teaspoon red pepper
1/8 teaspoon black pepper
2 teaspoons salt or 1 teaspoon salt and 1 teaspoon garlic
salt
¼ cup cold water
Bring to boil. Boil rapidly for 1 minute. While still hot pour over the following:
6 large, firm tomatoes, peeled and quartered
1 large green pepper, sliced into strips
1 large red onion, sliced into rings
Cover and chill overnight. Add 1 sliced cucumber before serving. (Margaret McLaughlin, Marion, Iowa)
ALTON BROWN'S SERIOUS VANILLA ICE CREAM 8-14-10
2 cups half-and-half
1 cup whipping cream
1 cup minus 2 tablespoons sugar
2 tablespoons peach preserves (not jelly)
1 vanilla bean, split and scraped
Directions
Combine all ingredients (including the bean and its pulp)
in a large saucepan and place over medium heat. Attach a frying or candy
thermometer to inside of pan. (see note below) Stirring occasionally, bring
the mixture to 170 degrees F. Remove from heat and allow to cool slightly.
Remove the hull of the vanilla bean, pour mixture into lidded container
and refrigerate mixture overnight to mellow flavors and texture.
Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil.
HOMEMADE VANILLA ICE CREAM (Rennet) 8-14-10
Dissolve 4 rennet tablets in 1/4 cup cold water.
Heat the following ingredients to lukewarm, enough to dissolve sugar:
4 cups whipping cream
2 1/2 cups sugar
2 tbsps. vanilla
1 dash salt
enough milk to fill can within 2 inches from the top.
Add the rennet tablet mixture to the above mixture and stir with paddles. Let sit at room temperature until firm and cold. Makes 1 gallon.
ORANGE CREAM CAKE (5-12-01) 8-14-10
1 pkg. 18¼ oz. lemon cake mix
1 pkg. unsweetened orange drink mix (like Kool Aid)
3 eggs
1 cup water
1/3 cup vegetable oil
2 3 ozs. pkgs. orange jello
1 cup boiling water
1 cup cold water
1 cup cold milk
1 tsp. vanilla extract
1 3.4 oz. pkg. instant vanilla pudding mix
8 ozs. cool whip, thawed
In mixing bowl combine first 4 ingredients. Beat on medium speed for 2 minutes. Pour into ungreased 9x13" baking pan. Bake 350° 25-30 minutes or 'til toothpick comes out clean in center. Using a meat fork poke holes in cake. Let cool 30 minutes on wire rack. Meanwhile dissolve 1 pkg. Jello in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. In a mixing bowl combine milk, vanilla, pudding mix and other pkg. orange jello. Beat on low about 2 minutes. Let stand 5 minutes. Fold in cool whip, frost cake with this and refrigerate. Can garnish with mandarin orange slices and mint leaves.
CHERRY COBBLER ICE CREAM 8-14-10
6 slightly beaten, fresh eggs
2 cups sugar
1 quart light cream
1 4 serving size instant vanilla pudding mix
1 tsp. vanilla
dash salt
1 21 oz. can cherry pie filling
2 cups whole milk
Cobbler topping:
1 cup oatmeal
1/2 tsp. cinnamon
1/2 cup packed brown sugar
1/2 cup flour
1/3 cup melted margarine
Spread in shallow, greased pan and bake at 350° for 20 minutes. Cool and set aside. Beat together eggs, sugar, cream, pudding mix, vanilla, and salt. Cook. Cool and mix in cherry pie filling. Pour into gallon ice cream freezer. Add milk. Freeze and get to solid stage. Remove dasher. Add cobbler topping. Stir until well mixed. Freeze until hard. Makes 1 gallon.
CANNING POTATOES (didn't give) 8-14-10
20 pounds potatoes (will do 7 quarts)
Canning Salt
Wash and peel your potatoes. Cutting into desired size. Pieces should be cut into approximately the same sizes to ensure even cooking.
You can cut them as small as 1/2 inch, but any size you want. As you cut your potatoes place in water to avoid discoloring. Cook small 1/2 inch pieces 2 minutes in boiling water and drain. If you have larger pieces or whole potatoes, boil up to 10 minutes and drain. You want the potatoes to be hot throughout, but not over cooked.
Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars with hot prepared potatoes, leaving no more than 1-inch head space.
Cover hot potatoes with FRESH boiling water, don't use the water you used to boil the potatoes. It will be starchy and cloudy. Leave 1-inch head space and cover all pieces of potato. Wipe the rims clean, remove any air bubbles and place your lids.
CROCK POT BEEF AND NOODLES (6-5-10) 8-21-10 Top of page
2 pound beef roast, browned on both sides and add to crockpot
2 cans beer
2 cans cream of mushroom soup
2 cans beef broth
Cook until meat is tender, about 2 hours. Remove from crock pot and pull apart. Add 2 packages frozen noodles. Cook until tender. Put beef back in.
PLUM BUTTER 8-21-10
11 cups pitted plums, thinly sliced
1 cup water
3 1/4 cups sugar
1/2 tsp. cinnamon
In a 6-8 quart saucepan, combine plums and water. Simmer for 12-15 minutes or until skins separate from fruit. Stir every 5 minutes. Press through food mill or sieve. Put mixture back into saucepan, add sugar and cinnamon. Over medium high heat, bring to boil, stirring constantly until thickened. About 20-25 minutes. Mixture should be thick and smooth when spooned onto a cold plate. Ladle into prepared jars, leaving 1/4 inch headspace. Adjust lids and process jars for 5 minutes in boiling water.
MRS. BOB NANCE'S PECAN BREAD (mar/apr93pg8) 8-21-10
1 pkg. Better Crocker Butter Pecan cake mix
1 small pkg. Butter Pecan Instant Pudding
4 eggs
¾ cup oil
¾ cup water
1 cup chopped nuts
Combine all ingredients except nuts. Mix well and stir in nuts. Pour into 2 greased standard size loaf pans. Bake at 350° for 30-40 minutes.
OLD FASHIONED PLUM BUTTER (sep/oct81pg7) 8-21-10
Cook plums in a little water until skins pop. Remove from heat. Remove the pits and put the plums (skins and all) into a blender. Blend well. Then, for each cup of plum pulp, add 3/4-1 cup sugar. Mix well. Return to heat and cook, stirring constantly until thick. Pour into hot, sterilized jars and seal.
FROZEN COLE SLAW (jul70pg2) 8-7-10
1 medium head cabbage
1 carrot, grated
1 green pepper, chopped
1 teaspoon salt
Mix salt with cabbage and let stand an hour. Then squeeze out excess moisture. Add carrot and pepper. Set aside.
1 cup vinegar
¼ cup water
1 teaspoon whole mustard seed
1 teaspoon celery seed
2 cups sugar
Combine and boil one minute. Cool to lukewarm. Pour over cole slaw and put into containers and freeze. Thaws quickly.
GERMAN COLESLAW (sep/oct89pg3) 8-21-10
1 head cabbage, shredded
1 onion, chopped
1 carrot, shredded
1 green pepper, chopped
1 tbsp. salt
Combine ingredients and let stand 1 hour. Drain.
In a kettle:
1 cup white vinegar
2 cups sugar
1 tsp. celery seed
1 tsp. mustard seed
1/4 cup warm water
Bring to boil and boil 1 minute. Let cool. When it's lukewarm, pour over cabbage. Mix together and let chill. Can be frozen.
FROZEN COLE SLAW (jul70pg2) 8-7-10
1 medium head cabbage
1 carrot, grated
1 green pepper, chopped
1 teaspoon salt
Mix salt with cabbage and let stand an hour. Then squeeze out excess moisture. Add carrot and pepper. Set aside.
1 cup vinegar
¼ cup water
1 teaspoon whole mustard seed
1 teaspoon celery seed
2 cups sugar
Combine and boil one minute. Cool to lukewarm. Pour over cole slaw and put into containers and freeze. Thaws quickly.
GLUTEN FREE CHOCOLATE CHAI SHERBET 8-28-10 Top of page
3 1/2 cups chai tea
1/4 cup sugar
8 ounces chopped bittersweet
chocolate
3/4 cup half-and-half
1/4 teaspoon ground
cinnamon
1/4 teaspoon ground
cardamom
1/4 teaspoon ground
cloves
In a 3- to 4-quart pan over high heat, stir chai tea and sugar until boiling. Remove from heat. Whisk in chocolate, cover, and let stand 10 minutes. Uncover; whisk to combine. Whisk in half-and-half and the cinnamon, cardamom, and cloves. Cover and chill until cold, at least 3 hours or up to 1 day.
Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer's instructions until machine stops or dasher is hard to turn. Transfer sorbet to an airtight container and freeze until firm, about 3 hours. Yield: About 5 cups (serving size: 1/2 cup)
FRESH RASPBERRY PEACH PIE 8-28-10
1 cup sugar
1 1/4 cup water
2 tbsps. corn starch
1 tbsp. corn syrup
1 pkg. raspberry jello
1 pkg. peach jello
1 quart peaches and raspberries,
total
Mix and boil sugar, corn syrup and corn starch until clear. Remove from heat and add jellos. Stir and let cool. Add peaches and raspberries. Pour into baked pie shell. Let cool. Top with fresh whipped cream. Variation. 2 tsbsp. sugar, 6 oz. bar cream cheese, 1 tbsp. lemon or lime juice. Coat bottom of pie shell with cream cheese mixture before adding the pie mixture.
MRS. BOB NANCE'S PECAN BREAD (mar/apr93pg8) 8-28-10
1 pkg. Better Crocker Butter Pecan cake mix
1 small pkg. Butter Pecan Instant Pudding
4 eggs
¾ cup oil
¾ cup water
1 cup chopped nuts
Combine all ingredients except nuts. Mix well and stir in nuts. Pour into 2 greased standard size loaf pans. Bake at 350° for 30-40 minutes.
ORANGE CREAM CAKE (5-12-01) 8-28-10
1 pkg. 18¼ oz. lemon cake mix
1 pkg. unsweetened orange drink mix (like Kool Aid)
3 eggs
1 cup water
1/3 cup vegetable oil
2 3 ozs. pkgs. orange jello
1 cup boiling water
1 cup cold water
1 cup cold milk
1 tsp. vanilla extract
1 3.4 oz. pkg. instant vanilla pudding mix
8 ozs. cool whip, thawed
In mixing bowl combine first 4 ingredients. Beat on medium
speed for 2 minutes. Pour into ungreased 9x13" baking pan. Bake 350°
25-30 minutes or 'til toothpick comes out clean in center. Using a meat
fork poke holes in cake. Let cool 30 minutes on wire rack. Meanwhile dissolve
1 pkg. Jello in boiling water. Stir in cold water. Pour over cake. Cover
and refrigerate for 2 hours. In a mixing bowl combine milk, vanilla, pudding
mix and other pkg. orange jello. Beat on low about 2 minutes. Let stand
5 minutes.
Fold in cool whip, frost cake with this and refrigerate.
Can garnish with mandarin orange slices and mint leaves.
CANNING PEARS (didn't give, sep/oct84.pg5) 8-28-10
Use ripe, but not over ripe pears; cut in half. Remove core. Drop in brine of: 2 tablespoons salt, 2 tablespoons vinegar to 1 gallon water. This will prevent fruit from browning while you are preparing to can. Pack in jars and add Fruit Fresh or similar product. Cover with syrup and leave ½ inch head space. Adjust lids. Thin syrup: 2 cups sugar to 4 cups water. Thick syrup: 3 cups sugar to 4 cups water. Hot pack: Same procedures as above, but boil syrup before packing in the jars.
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