MRS. BOB NANCE'S PECAN BREAD (mar/apr93pg8) 2-7-04 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.
HEATH BAR COFFEE CAKE (Jim Loyd's Meats & Casseroles Cookbook pg 208) 2-7-04
2 cups brown sugar
2 cups flour
¼ pound butter
1 slightly beaten egg
1 cup milk
1 teaspoon soda
Pinch of salt
1 teaspoon vanilla
Combine sugar, flour and butter. Mix like pie crust. Reserve 1 cup crumbs for topping. Add remaining ingredients to the slightly beaten egg and mix together with the first mixture. Pour into greased 9 by 12 inch pan. Sprinkle topping over top. Break up 5 or 6 Heath Candy Bars and ½ cup pecans and sprinkle over top. Bake at 350° for 30 minutes. (Mrs. Tunis J. Blom, Pella, Iowa)
LOVER'S FAMOUS FUDGE 2-7-04
1½ cups sugar
2/3 cups evaporated milk (5 oz.
can)
2 tbsps. butter/margarine
¼ tsp. salt
2 cups mini marshmallows
6 oz. semi sweet chocolate chips
½ cup chopped pecans (optional)
1 tsp. vanilla
Line a 8 inch square pan with foil. Combine first 4 ingredients in a medium heavy pan. Bring to a full rolling boil over medium heat, stirring constantly. Boil 4-5 minutes. Remove from heat, stir in marshmallows, chips, nuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into pan and refrigerate for 2 hours. Lift foil to remove from pan, remove foil and cut into pieces. May substitute 1 2/3 cups of peanut butter, ½ cup chopped peanuts and milk chocolate chips.
FRIENDSHIP BREAD STARTER (3-22-99, didn't give) 2-7-04
1 cup all purpose flour
1 cup white sugar
1 cup milk
Stir and cover loosely. Do not refrigerate.
FRIENDSHIP STARTER (mar73pg1 didn't give) 2-7-04
1/3 cup canned peaches, cut in chunks
1/3 cup canned apricots, cut in
chunks
1/3 cup canned pineapple, cut in
chunks
¼ cup maraschino cherries,
cut in wedges
1 cup granulated sugar
Combine all ingredients in an apothecary jar, stirring well. Stir about once a week. Every 14 days, add 1 cup sugar and 1 cup canned fruit of choice or add 1/3 cup each of three different kinds of fruit. Do not add juice. Do not use fresh fruit. Do not refrigerate. Do not let fruit fall below the two cup level or the fermentation will stop and the fruit will spoil. Keep at room temperature in an open, light area. When you have two cups of the mixture to share, carry on the nice custom and give a start to a friend or neighbor. (Mrs. A. E. Ackermann, Green Island, Iowa)
"HERMAN" STARTER (mar/apr80pg2) 2-7-04
1 tablespoon dry yeast
½ cup warm water
2 teaspoons sugar or honey
2½ cups white flour or whole
wheat
2 cups warm water
Mix together in large crock or glass jar. DO NOT USE A METAL CONTAINER. Cover with a damp cloth and rubber band. Keep at room temperature for 5 days. Now Herman can be refrigerated, stirring daily.
On the first and fifth day feed
Herman
1 cup milk
1 cup flour
½ cup sugar
Bake Herman on the 10th day using 2 cups of mixture. Save 1 cup for next time and give 1 cup to a friend.
FUDGE FROM 1963 2-7-04
3 cups sugar
3 squares (3 oz.) semi sweet chocolate
3 tbsps. butter/margarine (not
reduced fat)
1 cup half n half or evaporated
milk
3 tbsps. white syrup
1/2 - 3/4 tsp. salt
1 1/2 tsp. vanilla
chopped nuts (optional)
Combine all except nuts and vanilla into a 4 quart pan. Stir over medium high heat, stirring only until it comes to a boil. Try not to get the sugar crystals on the side. Cover and simmer for 3 minutes. Remove cover and simmer until soft ball stage. Remove from heat. Cool slightly and stir in vanilla. Beat until it begins to lose its gloss. Add nuts. Put in 8 or 9 inch well greased pan.
LOBSTER OR CRAB STUFFED MUSHROOMS 2-7-04
Equal parts minced red onion, celery,
and red pepper.
parsley
½ tbs. sugar
1 beaten egg
bread crumbs
Remove stems from mushrooms. Create paste with Lobster/Crab along with the other ingredients. Put mixture into holes on mushrooms. Coat with melted butter. Slice monterey jack cheese thinly and lay on top. Bake 15-20 minutes at 350° then broil to brown tops. May add cayenne pepper for spice.
ALICE'S BREAD PUDDING (original recipe) (1-10-04) 2-7-04
1 loaf bread, cubed
1 can sweetened condensed milk,
save can
3 cans hot water
1 stick butter, melted
¾ cup sugar
1 tbsps. cinnamon
1½ tsps. nutmeg
5 eggs
1-2 cups raisins
Combine all but bread and raisins. Fold raisins and bread in. Pour into a 9"x11" or 13" pan. Sprinkle with cinnamon. Sprinkle vanilla sugar over top. (Put a few drops of vanilla into 1/3 cup sugar) Lay a sheet of aluminum foil loosely over top. Bake at 350° for 50 minutes. Remove foil and bake additional 10 minutes.
Request for WonderRoast Seasonings 2-14-04 Top of page
PRETZEL DIP (1-31-04) 2-14-04
1 cup mayonnaise or salad dressing
½ cup sugar
5 tbsps. spicy brown mustard
1 tsp. garlic powder
Mix and chill.
GREEN GIANT MACARONI & CHEESE 2-14-04
1 can 14 oz. can fat free reduced
sodium chicken broth
1 cup uncooked elbow macaroni
1 pkg. 10 oz. green giant frozen
broccoli and cheese flavored sauce
½ cup shredded sharp cheddar
cheese
2 tbsps. grated parmesan
Heat broth to boiling in 2 quart saucepan. Add macaroni and heat to boiling again. Cook 8-10 minutes or until macaroni is tender. Do not drain. Make broccoli and cheese flavored sauce as directed on package. Stir broccoli and cheddar cheese into cooked macaroni. Sprinkle with parmesan cheese. Makes 2 servings.
CHERRY PINEAPPLE DUMP CAKE (jul/aug87pg7) 2-14-04
1 (20 oz.) can cherry pie filling
1 (20 oz.) can crushed pineapple
1 pkg. yellow cake mix
2 sticks margarine
1 cup flaked coconut
1 cup chopped pecans
Pour first 2 ingredients in bottom of greased 9 x 13 baking pan. Sprinkle dry cake mix on top. Pour margarine on top. Sprinkle with coconut and pecans. Bake at 350° for 50 minutes
CHERRY CHOCOLATE CAKE (On back of Wilderness pie filling) 2-14-04
1 pkg chocolate cake mix
3 eggs
1 can (21 oz.) cherry pie filling
Frosting:
1 cup sugar
5 tbsps. butter/margarine
1/3 cup milk
1 pkg. (6 oz.) chocolate chips
Combine cake, eggs and filling. Mix until blended. Pour into greased and floured 9x13 pan. Bake at 350° for 35 minutes. For frosting combine sugar, butter and milk. Bring to boil. Stirring constantly. Cook 1 minute. Remove from heat and stir in chocolate chips until melted and smooth. Spread over cake.
CHERRY DUMP CAKE (Cake mix doctor cookbook) 2-14-04
1 (20 oz.) can pineapple, undrained
1 (21 oz.) can cherry pie filling
1 2 layer yellow cake mix
1½ sticks butter
½ cup coconut
1 cup chopped pecans
Preheat overn to 350°. Spoon pineapple over bottom of ungreased 9x13 pan. Cover pineapple with cherry pie filling. Pour dry cake mix evenly over filling. Drizzle the melted butter over top. Sprinkle coconut and pecans over top. Bake at 350° for 55-60 minutes. Remove pan from oven and let cool on wire rack for 10 minutes.
BLACK FOREST PIZZA (nov/dec98pg3) 2-14-04
1 brownie mix
8 oz. cream cheese, softened
8 oz. whipped topping
1½-2 cups powdered sugar
1 can cherry pie filling
Prepare brownies per directions. Bake on a 12-13 inch pizza pan (should take a little less time.) Let brownies cool. Beat together the cream cheese, whipped topping and powdered sugar, spread on brownies to within ½ inch of edge. Top with pie filling. Refrigerate.
Request for Ginger Preserves. 2-14-04
Call Maureen at 319-334-9820 if
you know of one.
FRESH GINGERROOT PRESERVE (didn't give) 2-14-04
1 pound fresh gingerroot 2 cups sugar water 1/2 tsp. cream of tartar Peel gingerroots and cut into bite-size pieces. Soak peeled ginger in cold water to cover for 1 hour. Drain and cover with fresh cold water. Bring to a boil and cook for 5 minutes. Drain, cover with fresh cold water, and boil again for 5 minutes or until tender. Drain and reserve. Combine sugar and 1 cup water and cook, uncovered, for 5 minutes or until thick. Add gingerroot and cream of tartar. Bring to a boil and boil for 2 minutes. Place in sterilized jars, seal, and store in a cool place. (I water bathed for probably 10-15 minutes.) Makes three 6-oz. jars.
Web Source: http://www.kitchenrecipes.com
Ginger Preserves Or Chutney
(didn't give) 2-14-04
RecipeView.com
Yield: 1 Servings Preparation Time:
1 Large Seedless orange Flavorful
pears
Peeled and finely, Chopped Halved,
cored and coarsely
2 Limes -- skin on, Chopped
and cut into thin, Halved 8 Oz
Fresh ginger root
Slices Weighed before peeling
3 Medium Granny smith apples Peeled
and finely, Chopped
Cored and coarsely, Chopped 1 Cup
Orange juice
Skin is still on 2 Cup Granualted
sugar
3 Large Very ripe pears 1 Cup Honey
Bosc (or Bartlett or other)
This is very hot - reduce ginger if less heat desired. Combine the fruits, ginger, juice in a medium sized pan set over moderate heat. Cover and bring to a simmer. Cook over low heat (low simmer) for 30 minutes. Stir in the sugar and honey and stir until the sugar dissolves. Return to a simmer and cook, uncovered, stirring frequently for 1 hour or until very thick. Store in sterilized canning jars and refrigerate for up to 4 months. Posted by Blanche007 From Indulgences: 1 Cook's Quest For the Delicious Things in Life.
Recipe By :
From: Stephanie Da Silva
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
No show 2-21-04 Top of page
CHERRY CHOCOLATE CAKE (On back of Wilderness pie filling) 2-28-04 Top of page
1 pkg chocolate cake mix
3 eggs
1 can (21 oz.) cherry pie filling
Frosting:
1 cup sugar
5 tbsps. butter/margarine
1/3 cup milk
1 pkg. (6 oz.) chocolate chips
Combine cake, eggs and filling. Mix until blended. Pour into greased and floured 9x13 pan. Bake at 350° for 35 minutes. For frosting combine sugar, butter and milk. Bring to boil. Stirring constantly. Cook 1 minute. Remove from heat and stir in chocolate chips until melted and smooth. Spread over cake.
CHICKEN & RICE CASSEROLE (mar/apr99pg4) 2-28-04
6 oz. pkg. long grain and wild rice
3 cups chicken, cooked, cut up
1 can cream of celery soup
2 tbsps. minced onion
2 oz. pimento
2 cups mayonnaise
1 can sliced water chestnuts, drained
2 cans French cut green beans,
drained
Prepare rice per package directions. Add the rest of the ingredients to the rice, mix thoroughly. Spread in a greased 9x13" pan. Sprinkle on some paprika and grated parmesan cheese. Cover with foil. Bake at 350° for 1 hour, uncover and bake until brown. (Can be made day before and refrigerated. Bake an additional 45 minutes.)
BLARNEY STONES 2-28-04
4 eggs
1¾ cups sugar
1 tsp. vanilla
1¾ cups flour
3 tbsps. baking powder
½ tsp. salt
1 cup milk
¼ cup butter/margarine melted
Frosting:
2 lbs. confectioners sugar
2/3 cup milk
2 tsps. vanilla
1/8 tsp. salt
6 cups finely chopped peanuts
In mixing bowl, beat eggs, sugar and vanilla until thick and lemon colored. About 4 minutes. Combine flour, baking powder and salt with egg mixture. Beat on low until just combined. Add milk and butter and mix well. Pour into a 9"x13"x2" baking pan. Bake at 350° for 30-35 minutes. Cool on wire rack. Cut into squares. Cover and freeze overnight.
In a mixing bowl combine sugar, milk, vanilla and salt. Beat until smooth. Frost top and sides of frozen cake squares. Roll in peanuts. Place on wire rack to dry. Makes 2 dozen.
LASAGNA (from Alice) 2-28-04
1 cup finely chopped carrots
1 cup finely chopped celery
small purple onion, finely chopped
1 clove garlic, pressed
2 pkgs. 4-cheese Italian shredded
cheese.
Cover bottom of deep skillet with olive oil. Saute above ingredients, except cheese (will add later). Add 1 pound ground beef and 1 pound ground pork. Brown and drain. Season with salt & pepper. Add 2 cups crushed or chopped tomatoes with juice. Add 2 cans tomato sauce. Simmer about 45 minutes uncovered. Stirring occasionally.
White Sauce:
1 can evaporated milk
4-6 tbsps. butter
1 tbsp. flour
pinch salt and nutmeg
Melt butter and add flour to thicken. Add milk and remaning ingredients.
Pasta:
2¼ cups flour
3 eggs
1 tbsp. olive oil
1 tsp. salt
Mix with fork and wrap in plastic wrap. Refrigerate 30 minutes. Cut into 6 equal parts and roll paper thin on a lightly floured surface. Boil for 2-3 minutes and rinse with cold water mixed with a little olive oil. Start layers with meat mixture in a glass baking dish, followed by the cream mixture, cheese, pasta. Repeat. Top with cheese. Bake 350° for 50 minutes. Turn off oven and leave set 15 minutes. Freezes well.
EASY CAKE #1 2-28-04
1 can pumpkin
1 spice cake
2 eggs
Make cupcakes or a 9"x13"cake.
EASY CAKE #2 (also called PINEAPPLE ANGEL FOOD CAKE jul/aug97pg7) 2-28-04
1 angel food cake mix
1 (20 oz.) can crushed pinepple
1 tsp. vanilla
Combine by hand. Pour into a 9 x 13" dish. Bake 350° for 30-35 minutes. Or can make cupcakes.
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