NO SHOW 2-19-05
FILLING FOR COBBLER OR PIE (Alice) 2-5-05 Top of page
Frozen raspberries or blackberries
1 can sweetened condensed milk
1/4 - 1/3 cup flour depending on
juiciness of berries
3 eggs, beaten
Coat fruit with flour. Mix in eggs. Mix in milk. Can use with crumb crust like cobbler or 2 crusts for pie. Bake at 350° for 40 minutes.
Crumb topping:
1 cup sugar
1/2 cup flour
1 tsp. cinnamon
1/2 cup butter flavored crisco
WEIGHT WATCHERS BROWNIES 2-5-05
1 box brownie mix
15 or 16 oz can black beans
Puree beans and mix with brownie mix. Bake at 350 to 375° for 30-35 minutes.
DIP #1 2-5-05
1 package cream cheese
Shrimp cocktail sauce
Honey dijon mustard
Coat cheese with honey dijon mustard and spread with cocktail sauce. Top with 1 can baby shrimp or crab meat. Serve with crackers.
DIP #2 2-5-05
Mix mayonnaise or salad dressing and ketchup together and use for celery and carrots.
MAPLE NUT PECAN CHIFFON CAKE 2-5-05
2 1/4 cups sifted cake flour
3/4 cup sugar
3 tsps. baking powder
1 tsp. salt
3/4 cup brown sugar
1/2 cup salad oil
5 egg yolks
3/4 cup cold water
2 tsps. maple flavoring
1 cup egg whites
1/2 tsp. cream of tartar
1 cup finely chopped pecans (or
any other nut)
Sift flour, sugar, baking powder and salt into mixing bowl. Stir in brown sugar. Make a well in dry ingredients. In this order add salad oil, egg yolks, water, and flavoring. Beat until satin smooth. Combine egg whites and cream of tartar in large mixing bowl. Beat until they form very stiff peaks. Pour egg yolk batter in thin streams over entire surface of egg whites, gently cutting and folding down and across the bottom. Fold in nuts. Pour into ungreased 10 inch tube pan. Bake at 325° for 55 minutes. Then increase to 350° and bake for 10-15 minutes more. Invert pan and let cool thoroughly. Frost with Golden Butter Frosting.
GOLDEN BUTTER FROSTING 2-5-05
Melt 1/2 cup butter or margarine in saucepan. Keep over low heat until golden brown. Remove from heat and stir in 4 cups sifted powdered sugar. Blend in 1/2 cup light cream. Add 1 - 1 1/2 tsps. maple flavoring. Place pan in ice water and beat until spreading consistency. Frost cake.
BACHELOR STEW 2-5-05
1 pound ground beef, browned and
drained
5-6 potatoes, cut up
1 cup raw macaroni, pre cooked
milk added for consistency of broth
Throw into pot and cook.
SALTED NUT ROLL BARS (A.J.) (7-10-99) 2-12-05 Top of page
16 oz. jar dry roasted peanuts
1 can sweetened condensed milk
12 oz. pkg. peanut butter chips
3 tbsps. butter
1 10 oz pkg. mini marshmallows
Put half of the peanuts on bottom of a 9x13" baking dish. In a saucepan, melt sweetened condensed milk, peanut butter chips and butter; stir in marshmallows, but do not melt, pour over the nuts and spread out evenly; top with remaining nuts. Let bars cool before cutting.
CHERRY PUDDING PIE SQUARES 2-12-05
4 cups crushed graham crackers
2/3 cup butter
Make into crust, reserving 1/4 cup. Put in bottom of 9x13". Can either bake for 15 minutes at 350° or chill.
2 pkgs. instant pudding (your choice)
2 cups milk
16 oz. sour cream
1 large can cherry pie filling
(Or your choice)
Put sour cream in bowl. Add milk. Add dry pudding. Beat for 1 1/2 minutes. Pour over cooled crust. Cover with pie filling and sprinkle reserved crumbs on top. Chill for several hours.
COOKIES FOR VALENTINE'S DAY 2-12-05
1-2 eggs
2 tbsps. butter
2 tbsps. water
1 cake mix
Mix together. Form dough into roll and chill several hours in refigerator. Slice or drop by spoon and bake at 375° for 5-8 minutes.
DILLY BREAD (mar67pg4) 2-12-05
1 cake yeast
¼ cup warm water
1 cup creamed cottage cheese
2 tablespoons sugar
1 tablespoon minced onion
1 heaping tablespoon butter
2 teaspoons dill seed
1 teaspoon salt
¼ teaspoon soda
1 egg
2½ cups flour
Soften yeast in water. Combine cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast in a bowl. Add flour gradually to form a soft dough, beating well after each addition. Cover and let rise in a warm place until light and double in size (about 50 to 60 minutes). Stir down and turn into well greased 8 inch two quart casserole. Let rise until light (30 to 40 minutes). Bake at 350° for 40 to 50 minutes or until golden brown. Brush top with soft butter and sprinkle with salt.
DILLY CHEESE BREAD (didn't give sep/oct81pg6) 2-12-05
2 packages dry yeast
2 cups milk, scalded and cooled
to 120°
2 eggs
1 package yellow cake mix
1 cup Grape Nuts
1 cup shredded Swiss cheese
½ cup grated Parmesan cheese
1 tablespoon dillweed
4 cups flour
Dissolve yeast in milk. Add eggs,
beating till blended. Add dry cake mix, cereal, cheeses and dillweed. Beat
well. Stir in flour. Divide batter into two well greased 8x4x2 pans. Cover
and let rise 1-1¼ hours or till nearly doubled. Bake at 350°
for 40 minutes or till bread sounds hollow when lightly tapped. Cover with
foil the last 15 minutes to prevent over browning. Loosen edges. Remove
to cooling
rack.
DILL WHEAT BREAD (From Betty Crocker bread machine cookbook) 2-12-05
1 1/2 pound loaf
1 cup water
2 tbsps. honey
2 cups bread flour
1 1/2 cups whole wheat bread flour
2 tbsps. dry milk powder
1 tsp. salt
1 tsp. dry dill weed
1 tsp. caraway seed
2 tsps. bread yeast
Measure all ingredients in this order into machine. Set cycle at whole wheat or basic white. Use medium or light crust color. Can cut off top 1/3 of loaf when done and fill with spinach dip.
PUMPKIN DESSERT (12-18-04) 2-12-05
1 small can pumpkin
1 white or yellow cake mix
1 1/2 sticks margarine, melted
Prepare pumpkin as you would a pie. Pour into ungreased 9x13" glass baking dish. Sprinkle cake mix on top of pumpkin. Pour melted margarine over cake mix and bake for 1 hour at 325°.
Blues -n- Buffett Chili Challenge! 2-27-05 Top of page
Since we won't be taking your recipies the next couple of weeks, we decided we'd GIVE a few Chili recipies that will be featured Sunday, February 27th at the Chili Challenge- a benefit contest for the HD Youth Center and the Boys and Girls Club of Linn County. Here are a few chilies you can sample from 2-5pm Sunday!!!
CARIBBEAN BLACK BEAN CHILI - Dave Points, 2003 entry 2-27-05
1/4 C bacon drippings
2 garlic cloves, crushed
3 T chili powder
1/8 t ground cumin seeds
1/4 t black pepper
4 lb. pork loin w'bone in
1 lb black turtle beans
2 T olive oil
1/2 C diced salt pork
2 onions, chopped
3 cloves garlic, minced
1 jalapeno pepper, seeded, deveined,
minced
1 C cooked, smoked ham, diced (5oz)
2 C beef broth
1 bay leaf
1 t chopped fresh oregan (half
tsp if dried)
1 t red wine vinegar
2 T dark rum
4 scallions, thinly sliced
2 eggs, hard boiled, sieved
In medium bowl, combine bacon drippings with crushed garlic, 2 t of chili powder, cumin, and pepper. Spread over pork loin, let stand. Next, cover beans with cold water, heat to boiling and boil for 2 minutes. Remove from heat and let stand for 1 hour. Drain, wipe pot and return beans. Repeat boling process, reduce heat and simmer for 30 mins. Drain. Preheat oven to 325 degrees. Cook salt pork in boiling water for 5 minutes, drain and pat dry. Heat oil in heavy, deep casserole. Stir in pork and cook over medium heat til golden. Stir in onion, minced garlic, and jalapeno. Add ham, cook for additional 3 minutes. Stir in remaining chili powder into onion mixture. Add beans, broth, bay leaf, oregano, vinegar and rum. Mix well and place meat ontop of beans. Cover and place in middle of oven. Cook no more than 2 hours or until internal meat thermometer reads 170 degrees. Skim fat from chili, cut meat from bone, and serve with hard boiled eggs or scalions.
BLACK BEAN CHILI - Kathy Joseph, 2004 Winner 2-27-05
1 lb boneless beef top sirloin steak,
cut 3/4 in. thick
4 uncooked bratwurst links
1 12oz. bottle German ale or beer
1 T 'Old Bay' seasoning
1 t whole black peppercorns
1 lg onion, chopped
1 med. sweet green pepper, chopped
1-2 jalapeno peppers, seeded and
chopped
1/2-1 habanero pepper, seeded and
chopped
1-2 cloves garlic, minced
1 T olive or cooking oil
1 15oz can Mexican style chili
beans
1 15oz can black beans, rinsed
and drained
1 15oz can tomato sauce
1 14 1/2oz can diced tomatoes
1 T chili powder
1 T packed brown sugar
1/2-1 t 'Old Bay' seasoning
1/4 t ground black pepper
1/2-1 C tomato juice
Cut steak into 3/4 in. pieces. In a 4-6 qt Dutch oven, add steak, bratwurst, ale, 1t of 'Old Bay' seasoning and peppercorns. Bring to boil then reduce heat. Simmer, covered for 30 mins.Pour into colander discarding liquid and peppercorns. Cool slightly and cut bratwurst into small, bite size pieces.
In same Dutch oven, cook and stir onion, jalapeno, habanero pepper and garlic in hot oil until onion is tender. Stir steak and bratwurst pieces into onion mixture. Add undrained chili beans, drained black beans, tomato sauce, undrained tomatoes, chili powder, brown sugar, remaining Old Bay seasoning and black pepper. Bring to boil, reduce heat then simmer for up to one hour. Add tomato juice until chili is at desired consistency. Enjoy.
CARIBBEAN BLACK BEAN CHILI - Joe Delory 2-27-05
2 bags dried black beans. Soak overnight
in cold water. Rinse.
1 lb chopped sirloin
1 lb ground pork
1 lg. onion, chopped
1 garlic, chopped
1-2 15oz can Stewed tomatoes
1/4 C brown sugar / molases (sweeten
to taste)
1-2 jalapeno/serano/chipotle chilies,
all seeded and chopped
Brown meat and onion in olive oil. season with ground cumin, ground corriander, ground cinnamon, allspice and crushed cilantro WHILE browning. (Could use Schillings or McCormick's Jamaican seasoning as shortcut) Add browned meat mixture to beans, and add stewed tomatoes. Add water to cover mixture, simmer. Add chilies and sweetener (brown sugar, molases OR Meyer's Rum) to taste. Simmer for 1 hour and add chilies and sweeteners to taste.
PUMPKIN BLACK BEAN TURKEY CHILI - Keith Wright 2-27-05
2 T Vegetable oil
1 C onion, chopped
1 C yellow bell pepper, chopped
3 garlic cloves, minced
1 1/2 t dried oregano leaves
1 1/2 t ground cumin
1 1/2 t chili powder
2 15oz cans black beans, rinsed
and drained
2 C chopped and cooked Butterball
turkey
1 16oz can pumpkin
1 14 1/2oz can diced tomatoes,
undrained
3 C chicken broth
1/2 C cream sherry
Heat oil in large saucepan over medium heat. Add onion, yellow pepper, and garlic; saute for 8 min. or until soft. Stir in oregano, cumin and chili powder. Cook for additional minute. Stir in black beans, turkey, pumpkin, tomatoes (w/liquid) broth and sherry. Bring to boil, stirring occasionally. Reduce heat, cover and simmer for additional 45 minutes. Serve immediately.
JU-MAKA-ME-CHILL-E - Terry Barger 2-27-05
2 lb hamburger
1 12oz spicy sausage
3 14oz cans diced tomatoes
1 15oz can Chili beans
1 8oz can Black Beans
1 8oz can Kidney beans
3 15oz can Tomato Sauce
4 jalapeno peppers
3 super red chili peppers
2 Anaheim peppers
1 T hot sauce
1 T chili powder
Mix diced tomatoes, 1 of each pepper INCLUDING seeds, and hot sauce in a pot and cook on medium heat for 30 minutes. While tomatoes are cooking, brown hamburger and sausage with 1 of each pepper including seeds. Drain. Combine chili beans, black beans, kidney beans, tomato sauce, chili powder, and 1 jalapeno with seeds to the tomato mixture. Add meat, bring to boil then reduce heat to medium low and continue to cook for 1 hour. Add remaining jalapenos, and super chili W/seeds and cook for 15 additional minutes.
SCREAMIN' STEVE'S TEXAS TORPEDO CHILI - Screamin' Steve 2-27-05
1/2 lb pork sausage
2 lb chopped round steak
2 15oz cans chili beans
2 15oz tomato sauce
1 60z can tomato paste
1 C chopped onion
1 C red pepper
1 C green pepper
1/2 C yellow pepper
2 T sugar
1 T unsweetend coca powder
1 T ground cumin
1 T ground sage
2 cloves chopped garlic
1 T paprika
2 T chili powder
Cornmeal to thicken, beer to thin
Spoon must stand in chili, do not
thin past this point
**At this point, chili is mild...
gets hotter with the following ingredients!!**
2 halapeno peppers, chopped
2 banana peppers, chopped
2-2 1/2 habanero peppers, chopped
1/2-1 T red pepper. ground cayenne
Brown meats, drain. Add all ingredients into large pot, stir well and bring to boil. Reduce heat, cover and continue to stir. Let simmer for additional hour.
CHICKEN BAKE 2-27-05
Spray a casserole dish with cooking spray. Line with dried beef. Boneless chicken breasts wrapped in bacon. Put in casserole dish and cover with cream of chicken soup. Bake at 300° for 2 hours.
MARSHMALLOW-CHOCOLATE CHIP FUDGE (feb65pg2) 2-27-05
6 cups sugar
2 sticks margarine
1 large can evaporated milk
48 regular size marshmallows
4 cups chocolate chips nuts as
desired
Cook sugar, margarine, milk and marshmallows over low heat to soft ball stage. Remove from heat and add chocolate chips. Use electric beater to blend thoroughly. Add nuts as desired and pour in buttered pan. Makes five pounds.
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