Feb. 2 Feb. 4 Feb. 25
BEEF JERKY (in dehydrator) 2-2-98 Top of page
1 pound extra lean ground beef
3 tbsps. soy sauce
1 tbsp. WOR sauce
¼ teaspoon fresh ground pepper
¼ dried powdered onion
1/8 tsp. each dried powdered garlic, ground nutmeg, ground ginger
Mix together well. Cover with plastic wrap or butcher paper. Put between 2 sheets of waxed paper. Roll out to 1/8-¼ inch thickness. Place sheet of waxed paper on a baking tray. Dehydrate for 4 hours. Take meat from tray. Blot off excess fat. Cut into strips. Let dry for 5 more hours.
LO-CAL DIP (2-98)
½ cup sour cream
2 tsps. reduced calorie mayonnaise
1-2 tsps. prepared horseradish (add the amount you like)
½ clove garlic (small), minced
Combine in bowl. Keep refrigerated it will keep for a few days.
BUTTERSCOTCH ICE CREAM TOPPING (2-98)
½ cup dark corn syrup
¼ cup cream
4 tbsps. sugar
1/8 tsp. salt
1 tbsp. butter
1 tsp. vanilla
Blend corn syrup, cream, and sugar. Cook until sugar is dissolved. Remove from heat, add salt, butter, and vanilla. Beat until smooth and keep refrigerated.
GRAND PRIZE WINNER
TOD DURCH SCHOKOLADE (DEATH BY CHOCOLATE) (jul/aug90pg6) 2-4-98 Top of page
Judy Condon, Iowa City, IA
1 recipe of chocolate brownies, baked in 9 x 13" pan
¼ cup Kaluha, optional
2 pkgs. chocolate mousse, prepared
1 lg. container whipped topping
8 Heath Bars, crushed
1 cup pecans, chopped
Prepare brownies. Cool and poke holes. Pour Kaluha over brownies. Crumble and place half in a large serving bowl. Prepare the chocolate mousse according to directions and divide into two portions. Spread half of the mousse over the crumbled brownies. Spread half the container of whipped topping over the mousse. Crush the Heath Bars and the nuts and sprinkle half over the whipped topping. Repeat layers. Refrigerate and allow to set for several hours or overnight for flavors to mingle. This is absolutely delicious and will serve 12-15 people easily. (Maybe more because it's very rich.)
PIG SALAD 2-25-98 Top of page
1 pkg. (10 oz.) frozen peas, uncooked,
1 cup chopped celery
1 cup cashew nut halves
½ cup chopped green onions
½ cup bacon bits
¾ cup sour cream
¾ cup mayonnaise (or Miracle Whip)
Put peas in large bowl. Add celery, nuts, onions and bacon bits. Mix sour cream and mayo. Mix with salad. Refrigerate overnight.
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