Radio Given Recipes - January 1999

Radio Given Recipes January

Jan. 1 - Jan. 2 Jan. 4 - Jan. 9 Jan. 11 - Jan. 16 Jan. 18 - Jan. 23 Jan. 25 - Jan. 30

January 1 - no show Top of page

BLUEBERRY FRENCH TOAST jan/feb97pg6 (can use cranberries) 1-2-99

12 slice firm day old bread, cubed
2 pkgs. cream cheese cut into inch squares
1 cup blueberries
1 dozen eggs
2 cups milk
1/3 cup honey

Lightly grease 9 x 13 pan, put ½ bread cubes in bottom, cream cheese cubes on top, top with blueberries, bread cubes on top, whisk eggs with milk and honey. Pour over bread, do not stir. Cover and chill overnight. Bake covered 350° 45 minutes. Bake uncovered 25-30 minutes, center will puff turning golden brown.

BLUEBERRY SAUCE FOR TOPPING (jan/feb97pg6) 1-2-99

1 cup sugar
2 tbsps. corn starch
1 cup cold water
1 cup blueberries
1 tbsp. butter or margarine

In saucepan, sugar, corn starch, and water, over medium heat, stirring constantly, bring to boil, cook until clear, stir in blueberries and butter, cook on low. Simmer until berries burst, about 10 minutes. Drizzle on top blueberry french toast.

DAY BEFORE POTATOES (12-29-98) 1-2-99

5 pounds cooked potatoes
1 stick margarine
½ cup half and half
8 ozs. cream cheese
1 tsp. onion salt
1 tsp. seasoned salt
salt and pepper to taste

Whip all ingredients until smooth. Grease a 9x13 pan and pour potatoes in pan. Refrigerate until the day of cooking. Dot with some butter. Bake at 350 degrees for 30-40 minutes.

GINGERBREAD HOUSE (missed, found this one on internet) 1-2-99

6 cups all purpose flour
1¾ cups sugar
2/3 cups shortening
1 tablespoon ground cinnamon
1 tablespoon ground ginger
2 teaspoons double-acting baking powder
1¼ teaspoons salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 eight-ounce container sour cream
2 eggs

To prepare dough: Into large bowl, ,measure 3½ cups flour and remaining ingredients. With mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. With hand, knead in remaining 2½ cups flour to make a soft dough. Wrap dough in plastic wrap and refrigerate 2 hours or until dough is not sticky and is of easy kneading consistency.

To roll dough: Keep refrigerated until ready to use. Working with half of a batch at a time on a lightly floured work surface with lightly floured hands, knead dough until smooth. Then on a greased and floured 17" x 14" cookie sheet, with lightly floured rolling pin roll dough to 3/16" or 1/8" thickness. You can use dowels of the same size at either side of the dough on the cookie sheet to help create a
uniform thickness. (For easy rolling, place cookie sheet on a damp cloth to prevent it from slipping.)

To cut and bake dough: Make your pattern pieces of heavy cardboard. Lay them on the dough and using a sharp knife use as many pieces as you can from the rolled dough on your cookie sheet, leaving at least ½" inch between the pieces. Remove scraps and reserve for re rolling. Preheat oven to 350 degrees. (Place cookie sheet in the refrigerator if there is room while the oven preheats. Bake until golden brown and very firm when lightly touched with your finger. Remove cookie sheet from oven and cool on wire rack 5 minutes. Carefully remove the baked pieces from cookie sheet and place on wire rack to cool completely.

Note: If you need to do some trimming do it while the cookie dough is warm out of the oven. You may need to make several batches of dough to complete your project, but don't multiply and try to do it all at once...the process just doesn't work that way.

CONSTRUCTION TIPS

To assure proper fit, check gingerbread pieces before assembling; if necessary shave edges with a rasp (sold in hardware stores) or a sharp knife. When assembling gingerbread pieces with icing, work with pastry bag with medium tip. Check vertical angles of major pieces with a right triangle or carpenter's square.

To attach right angle pieces: Pipe a line along the edge of one piece; press it against the adjoining piece and hold it in place for several minutes until the icing sets. Let dry thoroughly propping attached pieces with a sturdy small object. When dry, smooth seams with a damp cloth; fill in any spaces with more icing.

For extra stability, pipe icing along the inside seams as well. Allow to stand for an hour until the icing has completely dried before decorating.

ROYAL ICING FROSTING (For Gingerbread house) (jan/feb82pg5) 1-2-99

3 egg whites (warm to room temperature)
4 cups powdered sugar
½ teaspoon cream of tartar

Mix well and beat at hi speed 7-10 minutes. Yields 2½ cups. Keep this covered with damp cloth as it sets up and dries quickly.

JALAPENO JELLY 1-2-99

6½ cups sugar
¼ cup jalapeno peppers, seeded, chopped and blended
1¼ cup bell peppers, seeded, chopped and blended
1 bottle pectin
1¼ cups vinegar

Put sugar, peppers, and vinegar in saucepan and boil 8 minutes. Turn down for 10 mins. Add pectin and food coloring. Stir well and put in jars and cover with paraffin wax.

SPICY CABBAGE SOUP (1-3-98) 1-4-99 Top of page

2 lbs. ground beef or turkey (beef can be browned)
1 medium onion, diced
1 small head cabbage, chopped
1 can cream cheese soup
1 can cream mushroom soup
1 can cream of chicken soup
1 can Libby Ro-Tel spiced tomatoes

Place ingredients in crockpot and cook 6-8 hours on medium.

CRAB MEAT RANGOON 1-4-99

8 ozs. cream cheese, softened
1 tsp. hoisen sauce, available in specialty foods section
1 tsp. oyster sauce
½ can imitation crab meat
½ cup chopped green onions
Wonton skins

Mix ingredients. Spoon onto wonton skins; roll up and seal. Put in deep fat fryer until golden brown. Can be frozen.

COOKIES IN A JAR DROP COOKIE (11-21-98) 1-4-99

Use funnel to put in jar:

1¼ cup flour
½ tsp. baking soda
½ cup brown sugar
½ cup sugar
¾ cup quick oats
½ cup chocolate chips or M&Ms
½ cup walnuts

On Gift Tag:
To make 3 dozen cookies mix the following with dry ingredients from jar.

½ cup butter (for chewy)/margarine (for crunchy) melted
1 egg
1 tsp. vanilla

Drop on cookie sheet and bake 350° 8-10 minutes.

TACO DIP (12-04-98) 1-5-99

1 lb. ground beef browned and drained
1 pkg. dry taco seasoning
1 jar picante sauce
16 oz. sour cream
8 oz. cheddar cheese
1 can refried beans

Combine ingredients in a crockpot; heat.

NEW ENGLAND FISH CHOWDER 1-5-99

2 tbsps. margarine
¼ cup minced onion
1 lb. frozen fish, partially thawed and cut in pieces (cod, walleye, any firm fish can be used)
1 cup water
1 pkg. frozen creamed onions
1 pkg. frozen broccoli
1 can stewed tomatoes
1 cup peeled and cubed potatoes (this could be a pound of potatoes)
½ tsp. Tabasco sauce
1 cup light cream, or milk

Sauté onion in the margarine. Add remainder of ingredients. Bring to a boil, then simmer for 45 minutes to an hour; until potatoes are done. Serve with oyster crackers.

CHICKEN & RICE CASSEROLE 1-5-99

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 ozs. 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.)

CRAB MEAT RANGOON (1-4-99) 1-5-99

8 ozs. cream cheese, softened
1 tsp. hoisen sauce, available in specialty foods section
1 tsp. oyster sauce
½ can imitation crab meat
½ cup chopped green onions
Wonton skins

Mix ingredients. Spoon onto wonton skins; roll up and seal. Put in deep fat fryer until golden brown. Can be frozen.

TOPPING FOR ANGEL FOOD CAKE 1-6-99

1 cup small marshmallows
10 oz. pkg. frozen red raspberries or strawberries

Cover and refrigerate overnight. Before Serving mix with 2 cups of cool whip.

NEW ENGLAND FISH CHOWDER (1-5-99) 1-6-99

Sauté onion in the margarine. Add remainder of ingredients. Bring to a boil, then simmer for 45 minutes to an hour; until potatoes are done. Serve with oyster crackers.

BETTER THAN THE REST BANANA BREAD (12-03-98) 1-6-99

1 cup sugar
1 stick margarine
2 eggs
3-4 bananas
1 tbsp. lemon juice
2 cups flour
3 tsps. baking powder
½ tsp. salt
1 cup nuts

Tips:
Use large and very ripe bananas. Do not omit lemon juice. Do not overcook. In a bowl, add ingredients in order given; mixing well. Pour into three, greased mini loaf pan. Bake at 350°, 45 minutes. Or, pour in 1 large greased loaf pan, bake at 350°, for 1 hour.

SPAGHETTI BAKE (1-20-98) 1-6-99

2 lbs. ground beef
½ medium onion, chopped
1 32 oz. jar spaghetti sauce
1 12 oz. pkg. spaghetti
4 tbsps. margarine
3½ tbsps. flour
½ tsp. salt
1½ cups evaporated milk
2/3 cup water
1 cup shredded mozzarella
1 cup shredded mozzarella (optional)

Brown meat and onion. Drain. Add sauce. Cook spaghetti, break in half. Rinse, drain. Combine sauce and spaghetti. In saucepan, combine margarine, flour, salt, milk and water. Cook until slightly thick. Add 1 cup cheese, 'til melt. Spread half spaghetti mixture in greased 9x13" pan. Add all cheese mixture. Top with rest of spaghetti. OPTIONAL: Top with additional cup of cheese. Bake at 350°, for 30 minutes.

Iowa Beef Council address to get recipes

Send S.A.S.E business size to:
Gary's Recipes
Iowa Beef Council
P.O. Box 451
Ames, Iowa 50010

OHIO STATE BUCKEYES (Chocolate/peanut butter balls half batch) 1-6-99

1½ lbs. powdered sugar
½ lb. margarine
1 lb. peanut butter
½ large bag chocolate chips
1/3 slab paraffin

Combine sugar, margarine and peanut butter; roll into walnut sized balls; chill. Combine chips and paraffin; melt in double boiler. Dip balls into chocolate; place on waxed paper; chill.

Send old christmas cards (fronts only), cardboard rolls or egg cartons to:
St. Judes Ranch For Children
100 St. Judes Street
Boulder city, Nevada 89005

JALAPENO JELLY (1-2-99) 1-6-99

6½ cups sugar
¼ cup jalapeno peppers, seeded, chopped and blended
1¼ cup bell peppers, seeded, chopped and blended
1 bottle pectin
1¼ cups vinegar

Put sugar, peppers, and vinegar in saucepan and boil 8 minutes. Turn down for 10 mins. Add pectin and food coloring. Stir well and put in jars and cover with paraffin wax.

STOVE TOP MEATLOAF (may/jun92pg7) 1-6-99

2 pounds ground meat (beef, turkey, or pork)
1 pkg. beef flavor stove top stuffing mix (dry)
1 cup beef broth

Mix ingredients together and form into a loaf. Put into pan and cover with 1 can of cream of mushroom soup (or any of your favorite cream soup). Bake at 350° for 1 hour.

MELT IN YOUR MOUTH COOKIES (12-30-98) 1-7-99

Stir the following ingredients together in a bowl:
½ cup corn starch
½ cup powdered sugar
1 cup flour

Cut in ¾ cup of margarine until a soft dough forms. Chill for an hour. Shape dough into 1 inch balls and put on an ungreased cookie sheet. Flatten with fork dipped in flour. Bake at 300 degrees for 20 minutes.

MELTING MOMENTS COOKIES (#1) (12-28-98) 1-7-99

1 cup butter
½ cup powdered sugar
¾ cup corn starch
1 cup flour
½ tsp. vanilla extract

Mix all ingredients, roll into small balls, flatten. Bake at 350 degrees until light brown, sprinkle with powdered sugar.

SPAGHETTI BAKE (1-20-98) 1-7-99

CHICKEN & RICE CASSEROLE (1-5-99) 1-7-99

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

BLUEBERRY FRENCH TOAST (jan/feb97pg6) (can use cranberries) 1-7-99

12 slices of firm day old bread, cubed
2 pkgs. cream cheese cut into inch squares
1 cup blueberries
1 dozen eggs
2 cups milk
1/3 cup honey

BLUEBERRY SAUCE FOR TOPPING (jan/feb97pg6) 1-7-99

1 cup sugar
2 tbsps. corn starch
1 cup cold water
1 cup blueberries
1 tbsp. butter or margarine

Send old christmas cards (fronts only), cardboard rolls or egg cartons to:
St. Judes Ranch For Children
100 St. Judes Street
Boulder city, Nevada 89005

CHOCOLATE CAKE (for Easy Bake Oven) (11-30-98) 1-7-99

1 cup sugar
3 tablespoons unsweetened cocoa
1½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1/3 cup vegetable shortening

Combine dry ingredients. Stir till blended. Cut in shortening. (Mixture will look like cornmeal.) Use 1/3 cup per cake or put into 11 plastic bags and label and date. Keep in cool dry place. Keeps for 12 weeks. Use one package of mix plus 4 teaspoons water. Follow oven directions. Or Bake in regular oven 375° 12-13 minutes.

CHOCOLATE FROSTING (for Easy Bake Oven) (11-30-98) 1-7-99

2 cups icing sugar sifted
3 tbsps. instant non fat milk powder
½ cup cocoa
6 tbsps. vegetable shortening

In a bowl combine the sugar, milk powder and cocoa. With a pastry blender cut in the shortening. Divide into 9 plastic bags with 1/3 cup of the mixture each. To use combine 1 pkg. with ¾ tsp. water or more.

SUET PUDDING (nov64pg4) 1-7-99

1 cup suet, chopped fine
1 cup molasses
1 cup sweet milk
1 cup raisins
1 cup currants
2½ cups flour
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon lemon extract
1 teaspoon salt

Dissolve soda in small amount of milk and add after the flour. Add fruit last. Mix thoroughly. Put in pudding mold (or one, pound coffee can, makes two). Fill about half full. Steam for 2½ hours over gently boiling water. Wrap in damp cloth, place in plastic bag and store.

Margaret's casserole replace water with broth. 1-7-99

MELTING MOMENTS (dec69pg3) 1-7-99

Cream 1 cup soft butter or margarine. Gradually beat in 1/3 cup powdered sugar. Add ¾ cup cornstarch and 1 cup flour. Mix well. Chill for 1 hour. Form into 36 irregular heaps on unbuttered cookie sheet. Bake at 350° until brown on bottom (about 15 minutes.) Cool. Ice with powdered sugar icing, using yellow food coloring and lemon flavoring. Can freeze.

CROCK POT PORK CHOPS WITH DRESSING (4-21-98) 1-7-99

1 pkg. stove top (6 oz. pork flavor)
1 can cream of mushroom soup
1 tsp. curry powder
4-6 boneless pork chops

Grease crock pot, mix stuffing as directed on box (only 1 cup water). Layer ½ dressing in bottom, ½ soup, sprinkle curry, layer chops, add stuffing top with soup. Cook on low 6-7 hours.

BLUEBERRY FRENCH TOAST (jan/feb97pg6) (can use cranberries) 1-8-99

12 slices of firm day old bread, cubed
2 pkgs. of cream cheese cut into inch squares
1 cup blueberries
1 dozen eggs
2 cups milk
1/3 cup honey

Lightly grease 9 x 13" pan, put ½ bread cubes in bottom, cream cheese cubes on top, top with blueberries, bread cubes on top, whisk eggs with milk and honey. Pour over bread, do not stir. Cover and chill overnight. Bake covered 350° 45 minutes. Bake uncovered 25-30 minutes, center will puff turning golden brown.

BLUEBERRY SAUCE FOR TOPPING (jan/feb97pg6) 1-8-99

1 cup sugar
2 tbsps. corn starch
1 cup cold water
1 cup blueberries
1 tbsp. butter or margarine

Someone called in and had baked brownies in a black pan and the brownies burned. The heat of the oven absorbed into the black pan causing them to burn. Suggested turning the heat down 25° for a black pan.

If your navy bean soup makes you gassy, use raw potato peeled and quartered. Wash and rinse beans, let soak then cook. Just before beans are done put in a slice of american cheese. Use beano.

CRANBERRY/STRAWBERRY SAUCE (nov/dec99pg7) 1-8-99

1 pkg. cranberries, thawed
1 pkg. (10 oz.) strawberries, thawed
½ cup sugar

After thawing strawberries, reserve the liquid and add enough water to make 1 cup. In a saucepan, combine this liquid with sugar; cook until dissolved. Add cranberries to pan; bring to a boil and cook, stirring occasionally; until berries pop and mixture thickens. Remove from heat and stir in strawberries. Refrigerate at least 3 hours or overnight.

FRENCH TOAST IN A SKILLET 1-8-99

¼ cup brown sugar
¼ cup butter or margarine
sprinkle of cinnamon if desired

Melt butter and sugar in a iron skillet.

Mix:

4 eggs
2 tsps. sugar
2 cups milk

Dip slices of bread in this mixture and lay in the skillet. Pour rest of egg mixture over bread. Set in the refrigerator for half a day or over night. Bake 30 minutes at 350° until it puffs up and is brown.

CHOCOLATE CAKE (for Easy Bake Oven) (11-30-98) 1-8-99

1 cup sugar
3 tablespoons unsweetened cocoa
1½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1/3 cup vegetable shortening

CHOCOLATE FROSTING (for Easy Bake Oven) (11-30-98) 1-8-99

2 cups icing sugar sifted
3 tbsps. instant non fat milk powder
½ cup cocoa
6 tbsps. vegetable shortening

JALAPENO JELLY (1-2-99) 1-9-99

6½ cups sugar
¼ cup jalapeno peppers, seeded, chopped and blended
1¼ cup bell peppers, seeded, chopped and blended
1 bottle pectin
1¼ cups vinegar

Put sugar, peppers, and vinegar in saucepan and boil 8 minutes. Turn down for 10 mins. Add pectin and food coloring. Stir well and put in jars and cover with paraffin wax.

CORNFLAKE CHEWS 1-9-99

1 cup sugar
1 cup white syrup
10 oz peanut butter
6 cups corn flakes

Bring to boil, sugar and syrup. Remove from heat and add peanut butter, beat until smooth. Add corn flakes. Drop by teaspoonsful onto wax paper.

SPAGHETTI BAKE (1-20-98) 1-9-99

CREAM CHEESE BARS (same as CRESCENT CREAM CHEESE BARS may/jun97pg6) 1-9-99

2 pkgs. crescent rolls
1 divided egg
2 (8 oz) pkgs. softened cream cheese
1 tsp. vanilla
1 cup sugar
½ cup sugar
1 tsp. cinnamon

Preheat oven to 325°. Press 1 package of crescent rolls into a greased 9x13 inch dish. Combine the egg yolk with the cream cheese, vanilla and 1 cup of sugar. Whip until fluffy. Spread over the crescent rolls. Top with second package of rolls. Beat egg white until stiff and brush over top. Combine remaining sugar and cinnamon and sprinkle over the top. Bake 30 minutes.

RENEE'S PEANUT BUTTER PIE (2-14-96) 1-9-99

Filling:

8 ozs. powdered sugar
8 ozs. graham cracker crumbs
2 lb 2 oz jar peanut butter
¼ lb. softened butter

Cream butter and blend in sugar. Mix in peanut butter and crumbs.

Gnosch

½ lb. bittersweet chocolate
1 cup cream
Heat to boil

Vanilla Sauce:

1 egg yolk
1 oz sugar
2 ozs. cream
2 ozs. milk

Whisk and add the cream and milk. Heat to boil. Put a little in with the egg yolk mixture and mix well. Put back in with the rest of the cream and milk. Cook stirring constantly until its thick and coats the spoon.

Put together in order below:
Prepared pie crust
Peanut Butter Filling
evenly spread chocolate mixture
Vanilla Sauce

IMPOSSIBLE BEEF ENCHILADA PIE 1-9-99

Preheat oven to 400°

1 lb. hamburger
1 cup onion, chopped

Brown in skillet and drain.

Stir in:

2 cloves garlic, chopped fine
2 tsps. chili powder
½ tsp. oregano
½ tsp. salt
¼ tsp. pepper
½ cup sauce

8 ozs. enchilada sauce
2/3 cup finely crushed tortilla chips
2 cups shredded cheddar cheese
1¼ cup milk

Place the tortilla chips evenly in a 10" greased pie plate. Top with 1½ cups of the cheese. Spread the meat mixture on top. Beat the milk eggs bisquick until smooth and pour over top of meat. Bake 15-20 minutes. Put on sauce and rest of cheese for last 3-5 minutes of baking.

KAREN'S NO BAKE OATMEAL COOKIES (10-22-97) 1-9-99

2 cups sugar
¼ cup butter
½ cup milk
4 tbsps. cocoa
3 cups oats
½ cup peanut butter
1 tsp. vanilla

Boil first 4 ingredients 1 minute. Stir in the rest. Drop by spoonfuls on waxed paper. Can add more peanut butter. If you add ¼ cup peanut butter add 1/3 cup more oats.

CROCK POT PORK CHOPS WITH DRESSING (4-21-98) 1-9-99

1 pkg. stove top (6 oz. pork flavor)
1 can cream of mushroom soup
1 tsp. curry powder
4-6 boneless pork chops

Grease crock pot, mix stuffing as directed on box (only 1 cup water). Layer ½ dressing in bottom, ½ soup, sprinkle curry, layer chops, add stuffing top with soup. Cook on low 6-7 hours.

LIZARD'S SINFUL COFFEE CREAMER 1-9-99

½ cup Kaluha
1 pint heavy cream
1 can condensed milk
2-3 tbsps. chocolate syrup

Add all ingredients in a blender and mix well. Pour in a jar and cover with lid. Store in refrigerator.

BREAKFAST SAUSAGE CASSEROLE 1-9-99

1 pkg. (12 oz.) fresh breakfast sausage (cooked, drained and crumbled)
4 cups cubed day old bread
2 cups (8 oz.) shredded sharp cheddar cheese
2 cans (12 fl. oz. each) evaporated milk
10 large eggs, lightly beaten
1 tsp. dry mustard
¼ tsp. onion powder
ground black pepper to taste

Grease a 9x13" baking dish. Place bread in prepared baking dish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onion powder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover and refrigerate overnight. The next morning: preheat oven to 325 degrees. Bake for 55-60 minutes. until cheese is golden brown. Cover with foil if top browns too
quickly!

LUCILLE'S EGGLESS EGGNOG 1-11-99 Top of page

1 quart milk
½ tsp. rum extract
½ tsp. nutmeg
½ cup rum or brandy
1 pkg. instant vanilla pudding

Blend in blender and serve.

Iowa Beef Council address to get recipes

Send S.A.S.E business size to:
Gary's Recipes
Iowa Beef Council
P.O. Box 451
Ames, Iowa 50010

RAGU STEW 1-11-99

32 oz. jar ragu traditional hearty garlic sauce
1 lb. stew meat, cubed and browned
3 large potatoes, peeled and cubed into 1 inch cubes
6 carrots peeled, cut into 1 inch pieces
1 medium onion, cut as desired
salt and pepper

Fill crockpot, putting ragu on top. Cook on low 7-8 hours.

BLUEBERRY FRENCH TOAST (jan/feb97pg6) (can use cranberries) 1-11-99

12 slices of firm day old bread, cubed
2 pkgs. of cream cheese cut into inch squares
1 cup blueberries
1 dozen eggs
2 cups milk

BLUEBERRY SAUCE FOR TOPPING (jan/feb97pg6) 1-11-99

1 cup sugar
2 tbsps. corn starch
1 cup cold water
1 cup blueberries
1 tbsp. butter or margarine

GOULASH SOUP 1-11-99

1 lb. lean boneless beef
2 tbsps. olive oil or margarine
2 medium onions
1 clove garlic, peeled and chopped
2 tsps. Hungarian sweet paprika
Dash cayenne pepper
3 cups beef broth, or stock
2 cups water
½ tsp. caraway seeds
½ tsp. marjoram
salt and pepper to taste
16 oz. can tomatoes, broken up
2 medium potatoes, peeled and diced
2 medium carrots, peeled, and sliced
2 red or green sweet peppers, cleaned and cut in chunks
2 tbsps. flour
2 tbsps. water
Sour cream

Wipe meat with a damp cloth and cut into 1 inch cubes. Heat oil in a Dutch oven; brown on all sides. Add onion and garlic, stir while cooking for 4 minutes. Add, paprika, cayenne pepper, broth, water, caraway seeds, marjoram and salt and pepper, bring to a boil. Add tomatoes return to a boil on moderate heat. Add potatoes. carrots, and peppers; cook, covered for 45 minutes. Return to a boil; cover and cook for 30 minutes. Combine flour and water; stir well to form a smooth paste. Add paste slowly to soup, stirring well. Cook over low heat and stir until thickened. Serve in bowls, dollop sour cream in each bowl.

HOLIDAY MEATLOAF 1-11-99

1½ lbs. ground veal or beef
5½ ozs. Pepperidge Farm Home Style croutons (sourdough & cheese, or olive & garlic flavored)
15 oz. can Del Monte hickory flavored sloppy joe mix, divided
1 egg

Combine ¾ can of sloppy joe mix with other ingredients; form into a loaf. Pour remainder of sloppy joe mix over top. Bake at 350°, 1 hour and 15 minutes.

SWEDISH MEATBALLS 1-11-99

¼ cup chopped onion
1 tbsp. butter or margarine
½ lb. ground beef
½ lb. ground veal
¾ tsp. salt
Dash of white pepper
2 tbsps. enriched flour
1 egg
¼ cup light cream (or milk)
1 can condensed consommé

Sauté onion in butter until tender, not brown, then drain. Combine the meats and seasonings; mix well. Beat in the flour and egg. Gradually beat in the cream. Add onion. Form mixture into 1 inch balls. Brown lightly in remaining butter; let balls drain on paper towel. Add consommé to butter. Cook uncovered for 12-15 minutes, until thickened.

Rocky Mountain Fudge 1-11-99 missed

GOULASH SOUP (1-11-99) 1-12-99

1 lb. lean boneless beef
2 tbsps. olive oil or margarine
2 medium onions
1 clove garlic, peeled and chopped
2 tsps. Hungarian sweet paprika
Dash of cayenne pepper
3 cups beef broth, or stock
2 cups water
½ tsp. caraway seeds
½ tsp. marjoram
salt and pepper to taste
16 oz. can tomatoes, broken up
2 medium potatoes, peeled and diced
2 medium carrots, peeled, and sliced
2 red or green sweet peppers, cleaned and cut in chunks
2 tbsps. flour
2 tbsps. water
Sour cream

FRENCH TOAST IN A SKILLET (1-8-99) 1-12-99

¼ cup brown sugar
¼ cup butter or margarine
sprinkle of cinnamon if desired

Melt butter and sugar in a iron skillet.

Mix:

4 eggs
2 tsps. sugar
2 cups milk

SOUR CREAM RAISIN PIE 1-12-99

1 9" pie crust
1½ cups raisins rinse no stems plumped and drained
¾ cup sugar
¼ cup cornstarch
½ tsp. cinnamon
¼ tsp. salt
¼ tsp. nutmeg
2 cups milk
3 eggs
1 cup sour cream
1 tbsp. lemon juice
1 cup whipping cream, whipped

Put raisins, sugar, cornstarch, cinnamon, salt, nutmeg in a saucepan. Add milk and blend till smooth. Cook over low heat until it boils stirring constantly. Boil 1 minute and remove from heat. Pour a little of the hot mixture in the eggs and mix then put back in saucepan. Cook until it starts to bubble stirring constantly. Remove from heat and stir in lemon juice. Cool slightly. Pour into crust. Chill until set. Frost with whipped cream if desired.

EASY PEANUT BUTTER PIE 1-12-99

8" graham cracker or chocolate pie crust
8 oz. pkg. cream cheese
1 cup powdered sugar
½ cup milk
½ cup creamy peanut butter
1 9 oz. carton cool whip
crushed peanuts (optional)

Combine cream cheese, sugar, milk, peanut butter and beat until smooth. Add cool whip and pour in crust. Freeze. Ten minutes before serving top with crushed peanuts or chocolate curls.

HOLIDAY MEATLOAF (1-11-99) 1-12-99

1½ lbs. ground veal or beef
5½ ozs. Pepperidge Farm Home Style croutons (sourdough & cheese, or olive & garlic flavored)
15 oz. can Del Monte hickory flavored sloppy joe mix, divided
1 egg

Combine ¾ can of sloppy joe mix with other ingredients; form into a loaf. Pour remainder of sloppy joe mix over top. Bake at 350°, 1 hour and 15 minutes.

BISCUITS AND GRAVY 1-12-99

1/3 cup flour
½ tsp. parsley flakes
½ tsp. pepper
¼ tsp. salt
1/8 tsp. cayenne pepper

Mix with cold water. Stir into 2 cups simmering milk. Cook till thick add browned crumbled sausage. Pour over biscuits.

SAUSAGE GRAVY:

Brown 1 lb. ground sausage and drain.

Mix:

3 tbsps. corn starch
½ cup cold milk

3 cups cold milk in sausage in skillet. Pour corn starch mixture in and stir. Keep stirring till it thickens. Add milk.

SPICY CABBAGE SOUP (1-3-98) 1-12-99

2 lbs. ground beef or turkey (beef can be browned)
1 medium onion, diced
1 small head cabbage, chopped
1 can cream of cheese soup
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Libby Ro-Tel spiced tomatoes

Place ingredients in crockpot and cook 6-8 hours on medium.

NO FLIP OMELET 1-12-99

8 beaten eggs
2 cups milk
24 crushed crackers (saltines)
2 cups chopped cheese (any kind)
2 cups cooked sausage, crumbled
3 tbsps. chopped onion
1 green pepper, chopped
salt and pepper to taste

Mix together and pour into a glass cake pan or (11"x7½") baking dish. Put in refrigerator overnight covered. Bake 350° 45-50 minutes uncovered. Will be done when knife inserted comes out clean.

FONDUES: Guest - Jennifer Wittaker with Midwest Dairy 1-13-99 next 5 recipes

PIZZA FONDUE Makes 16 svgs.

Prep time 10 minutes
Cook time 10 minutes

8 oz (½ pound) lean ground beef or Italian sausage
2 cloves garlic, minced
2½ cups pizza sauce
½ tsp. Dried basil
2 tsps. Dried oregano
½ cup (2 oz) grated Parmesan cheese
1 cup (4oz) shredded mozzarella cheese

For dipping: bread sticks, crusty French or Italian bread cubes

Directions: Cook beef and garlic in large saucepan over medium heat until no longer pink. Drain off fat. Stir in pizza sauce and spices. Cook over medium heat until hot, not boiling. Combine cheese and stir into meat mixture until melted. Transfer fondue to enamel or ceramic fondue pot and keep warm over fondue burner. Serve immediately. (can also be prepared without meat for a vegetarian dish)

AZTEC-TACO FONDUE

Makes 16 servings, Prep time 10 minute, Cook time 10 minutes

4 cups (1 lb.) shredded cheddar cheese
1/3 cup all purpose flour
1 can (13 oz) chicken or vegetable broth
½ package (1¼ oz) taco seasoning mix
2 tsps. Dried oregano
1½ tsps. Cumin seed, crushed

For dipping: Tortilla chips, corn chips, pita bread, ripe olives, sausages, red or green peppers, tortillas

Directions: Toss together cheese and flour. Heat broth in 1½ quart saucepan until bubbles rise. Turn heat to medium low and add cheese and flour blend, ½ cup at a time, stirring until cheese is melted after each addition. Stir in taco mix and cumin seed. Transfer to fondue pot and serve immediately.

CHOCOLATE ICE CREAM FONDUE
Makes 8 servings
Prep time 10 minutes
Cook time 5 minutes

6 squares (1 oz each) semi-sweet chocolate OR 1 package (6oz) semi-sweet
chocolate
1 cup (½ pint) vanilla ice cream, softened
¾ cup sugar
½ cup (1 stick butter)
1 tsp. Vanilla extract
1-2 tsps. Creme de menthe (optional)

For dipping: cubes of angel food cake or pound cake, apples, bananas, Swiss cheese, Gouda and cream cheese

Directions: Melt chocolate over low heat in heavy 1½ quart saucepan. Add ice cream, sugar, and butter. Cook, stirring constantly, about 5 minute or until mixture is thickened. Stir in vanilla extract and creme de menthe, if desired. Transfer to fondue pot over low heat. Serve immediately.

QUICK FRUIT DIP

1 tbsp. Packed brown sugar or honey
¼ tsp. Ground cinnamon
Dash of ground nutmeg
2 containers (6oz each) Custard style
vanilla lowfat yogurt
Cut up fresh fruit

Directions: Stir together brown sugar, cinnamon and nutmeg. Stir in yogurt. Serve with fruit. 1 serving = 2 tbsps. 35 calories, .5 gm of fat

MIXED FRUIT DRINK SMOOTHIE
Makes 4 cups

1 can (16 oz.) fruit cocktail in unsweetened juice chilled
1 pint vanilla ice cream, softened
1 cup cold milk

Directions: Place fruit and juice, ice cream and milk in blender container; cover. Blend until smooth and frothy. Serve immediately in tall chilled glasses.

CORN CHOWDER 1-14-99

1 large can creamed corn
1 can cream of potato soup

Combine with 1½ cups milk. Heat until Soupy and warm. Add salt and pepper, crumbled bacon or ham. Garnish with green onions.

FRENCH ONION SOUP (mar/apr82pg4)1-14-99

1 medium onion
1 stick butter or margarine
3 bouillon cubes
4 cups hot water
1 tsp. WOR sauce
dash salt and pepper

Put onion butter or margarine in sauce pan and simmer it until transparent. Dissolve bouillon cubes in water and add to onions. Add the rest and simmer loosely covered for 20 minutes. Serve with bread and shredded cheese.

ROCKY MOUNTAIN CANDY (big recipe can half it) 1-14-99

2 lbs. white almond bark
3 cups rice crispies
3 cups captain crunch peanut butter cereal
3 cups mini colored marshmallows

Melt almond bark. Add the rest. Stir fast and drop by spoonfuls on waxpaper. Sets up fast.

OHIO STATE BUCKEYES (Chocolate/peanut butter balls half batch) 1-6-99) 1-14-99

1½ lbs. powdered sugar
½ lb. margarine
1 lbs. peanut butter
½ large bag chocolate chips
1/3 slab of paraffin

Combine sugar, margarine and peanut butter; roll into walnut sized balls; chill. Combine chips and paraffin; melt in double boiler. Dip balls into chocolate; place on waxed paper; chill. (hint can use toothpicks when coating in chocolate.)

NO FLIP OMELET (1-12-99) 1-14-99

8 beaten eggs
2 cups milk
24 crushed crackers (saltines)
2 cups chopped cheese (any kind)
2 cups cooked sausage, crumbled
3 tbsps. chopped onion
1 green pepper, chopped
salt and pepper to taste

Mix together and pour into a glass cake pan or (11"x7½") baking dish. Put in refrigerator overnight covered. Bake 350° 45-50 minutes uncovered. Will be done when knife inserted comes out clean.

HOT COCOA MIX (feb67pg4) 1-14-99

1 8 qt box powdered milk
1 lb box nestle quick
7 oz. jar pream
1 cup powdered sugar

Mix together and put in airtight container. 4 tsps. per cup of water.

HOT COCOA MIX 1-14-99

1 8 qt. box powdered milk
1 lb. box nestle quick
7 oz. jar preem
1 cup powdered sugar
6 ozs non dairy creamer

Mix together and put in airtight container. 4 tsps. per cup of water.

SAND ART SOUP (12-10-98) 1-15-99

1 wide mouth quart jar
¼ cup beef bouillon, dry
¼ cup onion flakes
½ cup split peas
½ cup or round macaroni
½ cup dry lentils

Put the above ingredients in jar in layers. Fill remaining space in jar with macaroni. Glue a 6 and ¾ diameter piece of cloth to lid. Put on jar and screw on band.

Attach a gift tag with the following directions on it to make the soup. (Method put on gift tag) In a large pan brown 1 lb. ground meat, drain and rinse. Remove macaroni from top of the jar and set aside. Pour contents of jar in pan. Add 12 cups of water and meat. Bring to boil. Simmer 'til peas and lentils are tender. Add macaroni the last 15 minutes of cooking.

ROCKY MOUNTAIN CANDY (big recipe can half it 1-14-99) 1-15-99

2 lbs. white almond bark
3 cups rice crispies
3 cups captain crunch peanut butter cereal
3 cups mini colored marshmallows

Melt almond bark. Add the rest. Stir fast and drop by spoonfuls on waxpaper. Sets up fast.

FRIENDSHIP SOUP IN A JAR (Taste of Home) 1-15-99

½ cup split peas
1/3 cup beef bouillon, dry
1/3 cup pearl barley
½ cup dry lentils
¼ cup minced onion
2 tsps. Italian seasonings
½ cup uncooked long grain rice
½ cup or more macaroni, small pasta (to fill jar)

1 lb. ground meat
3 qts. water
1 28 oz. can diced tomatoes and juice

(Method put on gift tag)
In a large pan brown 1 lb. ground meat, (can use mexican sausage) drain and rinse. Remove pasta from top of the jar and set aside. Pour contents of jar in pan. Add 12 cups of water, tomatoes and meat. Bring to boil. Cook till peas and lentils are tender. Add macaroni, cover and simmer 15-20 minutes. 16 servings.

NO FLIP OMELET (1-12-99) 1-15-99

8 beaten eggs
2 cups milk
24 crushed crackers (saltines)
2 cups chopped cheese (any kind)
2 cups cooked sausage, crumbled
3 tbsps. chopped onion
1 green pepper, chopped
salt and pepper to taste

Mix together and pour into a glass cake pan or (11"x7½") baking dish. Put in refrigerator overnight covered. Bake 350° 45-50 minutes uncovered. Will be done when knife inserted comes out clean.

ROAST TURKEY BREASTS WITH GARLIC SAUCE 1-15-99 missed part

1 turkey breast
3 tbsps. oil, canola or olive
¼ tsp. salt
¼ tsp. pepper
1 tbsp. chopped parsley
15 cloves garlic, lightly crushed
1½ cups chicken stock
lemon juice

Bake 350° skin side up in roasting pan. Brush with oil and sprinkle half of

NO FLIP OMELET (1-12-99) 1-16-99

8 beaten eggs
2 cups milk
24 crushed crackers (saltines)
2 cups chopped cheese (any kind)
2 cups cooked sausage, crumbled
3 tbsps. chopped onion
1 green pepper, chopped
salt and pepper to taste

Mix together and pour into a glass cake pan or (11"x7½") baking dish. Put in refrigerator overnight covered. Bake 350° 45-50 minutes uncovered. Will be done when knife inserted comes out clean.

MOM WAGNER'S BREAKFAST SQUARES (mar/apr98pg3) 1-16-99

12 slices bread, crusts removed
6 slices American cheese
6 eggs
18 slices bacon (could use equal amount ham or sausages)
3 cups milk
½ tsp. salt

Cook meat; then chop. Butter a 9x13 pan. Butter both sides of each bread slice. Line bottom of pan with 6 slices of bread. Top each slice with meat and cheese, then top with remaining bread. (NOTE: you could use some vegetables if you want - mushrooms, olives, onions, peppers, etc.) Beat eggs with milk and salt; pour over bread and refrigerate overnight. Bake at 325° 1 hour. Cut into squares, and serve.

CREAM CHEESE BARS (may/jun97pg6) also called CRESCENT CREAM CHEESE BARS 1-16-99

2 pkgs. crescent rolls
1 divided egg
2 (8 oz.) pkgs. softened cream cheese
1 tsp. vanilla
1 cup sugar
½ cup sugar
1 tsp. cinnamon

ROCKY MOUNTAIN CANDY (big recipe can half it 1-14-99) 1-16-99

2 lbs. white almond bark
3 cups rice crispies
3 cups captain crunch peanut butter cereal
3 cups mini colored marshmallows

Melt almond bark. Add the rest. Stir fast and drop by spoonfuls on waxpaper. Sets up fast.

RUM SAUCE 1-16-99

1/3 cup sugar
1/3 cup light brown sugar
1 cup water

Cook stirring constantly over low heat till sugar is dissolved. Bring to boil.

Add 1 lemon wedge, 1 orange wedge. Reduce heat. simmer uncovered 30 minutes. Take out the wedges before serving and add ¼ cup dark rum.

STIR FRY CAKE (3-26-97) 1-16-99

Mix chocolate cake mix according to package directions. Add one cup water not the amount the box says. Spray stir fry pan with non stick cooking spray. Pour cake batter into pan and cook until cake is done. Cook longer for dry cake, cook less for fudgy cake.

COCONUT BARS 1-18-99 Top of page

1 can condensed milk
2 squares bitter chocolate
3 cups coconut
1 box whole almonds
1 tsp. vanilla
pinch of salt

Melt the chocolate in a double boiler with milk. Stir in vanilla and salt. Pour over coconut and almonds.

WILD RICE AND CHICKEN SOUP 1-18-99

4 tbsps. margarine
½ cup chopped onion
1½ cup velveeta cheese
3 cans chicken broth
1 cup wild rice
2 cans mushrooms, cut up
4 cans cream of potato soup
2/3 cup grated carrots
½ tsp. salt
1/8 tsp. pepper
2 cups half'n half

Soak wild rice overnight in salt water. Drain and simmer in fresh water 30 minutes, Let sit for 30 minutes, then drain. Melt margarine and sauté onions. Add broth and cheese. Cook and bring to boil 1 minute. Stir in soup, carrots, seasoned rice, half'n half, chicken (optional.) Simmer 5 minutes. Heat and serve.

BLUEBERRY FRENCH TOAST (jan/feb97pg6) (can use cranberries) 1-18-99

12 slices firm day old bread, cubed
2 pkgs. cream cheese cut into inch squares
1 cup blueberries
1 dozen eggs
2 cups milk
1/3 cup honey

Lightly grease 9x13" pan, put ½ bread cubes in bottom, cream cheese cubes on top, top with blueberries, bread cubes on top, whisk eggs with milk and honey. Pour over bread, do not stir. Cover and chill overnight. Bake covered 350° 45 minutes. Bake uncovered 25-30 minutes, center will puff turning golden brown.

BLUEBERRY SAUCE FOR TOPPING (jan/feb97pg6) 1-18-99

1 cup sugar
2 tbsps. corn starch
1 cup cold water
1 cup blueberries
1 tbsp. butter or margarine

SPICY CABBAGE SOUP (1-3-98) 1-18-99

Place ingredients in crockpot and cook 6-8 hours on medium.

CORN CHOWDER (1-14-99) 1-18-99

1 large can creamed corn
1 can cream of potato soup

Combine with 1½ cups milk. Heat until Soupy and warm. Add salt and pepper, crumbled bacon or ham. Garnish with green onions.

CORN CHOWDER #2 1-18-99

1 lb. pork sausage
1 cup chopped onion
4 cups cubed potatoes
1 tsp. salt
½ tsp. margarine
1/8 tsp. pepper
2 cups water
1 can creamed corn
1 can whole kernel corn
12 oz. can evaporated milk

Brown and drain pork sausage and onion. Add next 5 ingredients and bring to boil. Reduce heat and simmer 15 minutes until potatoes are tender. Add the corn and milk. Heat through and serve.

MAKE AHEAD POTATOES 1-19-99

12 large potatoes, pealed boiled in salt water
8 ozs. cream cheese, softened
8 ozs. sour cream
¼ cup melted margarine
Paprika

Combine everything except the margarine and paprika. Mash until fluffy. Add small amount of milk if too stiff. Spread in a 9x13" pan. Refrigerate or freeze until needed. When ready to use drizzle melted margarine on top. Sprinkle with paprika. Bake 350° 1 hour for unfrozen and 2 hours if frozen.

HOT PUNCH 1-19-99

3 qts. cranberry juice
4 qts. apple juice
1 cup brown sugar
1/8 tsp. salt
8 cinnamon sticks
3 tsps. whole cloves

Put juice in coffee pot and the rest in the basket. Brew.

IMPOSSIBLE CHEESEBURGER PIE (from Betty Crocker cookbook) 1-19-99

1 lb. ground beef
1½ cups chopped onion
½ tsp. salt
¼ tsp. pepper
1½ cups milk
3 eggs
¾ cup baking mix (Bisquick)
2 tomatoes sliced
1 cup shredded cheddar (or american) cheese

Brown and drain the ground beef and onion. Stir in the pepper and salt. Drain. Grease a 10" pie plate and put in hamburger mixture. Mix in a separate bowl baking mix (Bisquick), milk, eggs and spread over meat. Bake 25 minutes 400°. Top with tomatoes and sprinkle with cheese bake for another 5-8 minutes. Cool 15 minutes. Serves 6-8.

CELEBRITY 4 CHIP FUDGE (12-11-98) 1-19-99

¾ cup margarine
1 can sweetened condensed milk
3 tbsps. milk
10 ozs. peanut butter chips
10 ozs. chocolate chips
11 ozs. milk chocolate chips
1 cup butterscotch chips

Melt ingredients in a saucepan, stirring with a wooden spoon. Add a 7½ oz. jar of marshmallow creme, 1½ tsps. real vanilla, ½-1 tsp. almond extract. Fold in 1 pound walnuts. Mix together and put in a 9x13" pan. Let cool.

POTATO BREAD (1½ lb. loaf for bread machine) 1-19-99

1 cup plus 2 tbsps. water
2 tbsps. butter or margarine
3 cups bread flour
3 tbsps. dry milk
2 tbsps. sugar
1½ tsps. salt
2 tsps. bread machine yeast

In bread machine. Bake according to directions.

SALMON DILL PIE 1-19-99

1 cup sour cream
½ tsp. dried dill weed, crushed in hand
1 can 7¾ oz. salmon, drained
1½ cups milk
1 tsp. lemon juice
3 eggs
¾ cup Bisquick (baking mix)
½ tsp. salt
¼ tsp. pepper

Mix sour cream and dill weed. Cover and refrigerate. In a greased 9 or 20" pie plate sprinkle salmon and dill in bottom. Beat together next 6 ingredients and pour over salmon. Bake until test clean. 35 minutes. Cool 5 minutes. Serve with cream garnish.

GROUND CHERRY BREAD 1-19-99

2 cups flour
1 cup sugar
1 cup milk
1 egg

Cream milk and sugar. Mix in egg and flour.

Add:

1 stick butter
1 tsp. vanilla
1 cup blueberries or ground cherries

Pour in greased bread pan. Bake 350° 40 minutes.

MULLIGATAWNY also called (CURRIED CHICKEN AND RICE MULLIGATAWNY) 1-20-99

1 tbsp. butter
2 lbs. chicken (3 full hind)
1 medium onion, chopped fine
1 green pepper, chopped fine
2 stalks celery, chopped fine
1 apple, chopped fine
1½ tsps. salt
1/8 tsp. cloves
2 tbsps. flour
1 tbsp. curry powder
6 cups chicken broth
3 tbsps. lemon
not boiled rice

Cut chicken in pieces and brown lightly, with the first 6 ingredients. Cook till slightly soft. Add the next 3 ingredients. Sprinkle on top the flour and curry powder. Gradually add chicken broth. Stir until mixed thoroughly. Bring to boil. Reduce heat and simmer 45-60 minutes. Stir in lemon when serving over rice.

Request How to cook and tenderize wild rabbit 1-21-99 Top of page

WHITE CHILI (nov/dec91pg4) 1-21-99

1 lb. Great Northern beans
7 cups chicken broth
1 clove garlic, minced
1 medium onion, chopped
1 can mild green chilies
2 tsps. cumin
1½ tsps. oregano
¼ tsp. ground cloves
¼ tsp. cayenne pepper
4 cups cooked chicken, diced

Combine beans, broth, garlic, onion and simmer for 3 hours. Add chilies, cumin, oregano, chicken, cloves and simmer for 1 hour. Add more broth if too thick.

PUMPKIN BREAD (w/pudding) (Taste Of Home) (12-03-98) 1-21-99

5 eggs
1¼ cup vegetable oil
1 15 oz. can pumpkin
2 cups flour
2 cups sugar
2 3 oz. pkgs. cook and serve vanilla pudding
1 tsp. soda
1 tsp. cinnamon
½ tsp. salt

Beat eggs well. Add oil and pumpkin. Beat till smooth. Combine gradually beat. Pour into 5 greased loaf pans. (5"x2½"x2"). Bake 325° 50-55 minutes. Test with toothpick, its done if it come out clean. Cool on wire racks.

WILD RICE AND CHICKEN SOUP (1-18-99) 1-21-99

BAKED FRENCH TOAST (sep/oct90pg3) 1-21-99

Mix ¼ cup brown sugar and ½ tsp. cinnamon. Melt ¼ cup margarine and spread in 10x15" pan. Sprinkle sugar/cinnamon mix into pan. In a bowl, mix 3 eggs, 2 tsps. sugar. and 2 cups milk. Dip bread in mixture. Place bread in pan and pour remaining mixture over bread. Cover and chill overnight. Preheat oven to 400°. Bake for 20 minutes. Top with additional sugar and cinnamon.

TORTILLA & CHICKEN SOUP 1-21-99

1 large onion, chopped
1 (7oz.) can green chilies, undrained
1 (15½ oz.) can stewed tomatoes
5 cups chicken broth
4 cups cooked chicken, diced
1 tsp. ground cumin
½ tsp. dried red pepper
2 tsps. Worcestershire sauce
2 cups whipping cream
3 large avocados, skinned and cubed
1 pkg. restaurant style tortilla chips

In a large kettle, sauté onion and chilies. When onions are limp add all but last 3 ingredients. Cover kettle and simmer slowly for 1-2 hours. Turn off the heat, stir in the cream. To serve, place avocado slices in six bowls, fill with soup and sprinkle on chips. in cream slowly. Place avocado in 6 bowls and fill with soup. Sprinkle with tortilla chips. Can add cheese on top if desired.

OLIVE GARDEN MINESTRONE SOUP 1-21-99

1 cup finely minced celery
1 cup finely minced onion
1 cup finely minced carrot
¼ cup butter
½ cup garbanzo beans
½ cup kidney beans
½ cup whole dried peas
½ cup white pea beans
¾ cup sliced carrots
¾ cup coarsely chopped onion
¾ cup sliced celery
¾ cup chopped bell pepper
½ cup rice or barley
1 cup shell macaroni
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon basil
2 teaspoons soy sauce
Pepper to taste
Parmesan cheese

Slowly sauté finely minced onion, celery and carrot in butter until very brown. Add peas and beans and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos - they will take the longest) about 2 to 2½ hours. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour. About 20 minutes before serving time add the macaroni and more water if needed. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty garlic bread.

POOR MAN'S PIE 1-21-99

1 cup sugar
3 tbsps. flour
1 tsp. vanilla
1 cup cream or half n half
1 unbaked pie shell
nutmeg and cinnamon

Mix in pie shell sugar and flour with your index finger. Add vanilla and cream or half n half and continue mixing. sprinkle nutmeg and cinnamon on top. Bake at 350° 35 to 45 minutes. Do not use spoon it will spoil texture :)

CARROT CAKE (w/crushed pineapple) 1-22-99

2 cups flour
2 tsps. baking powder
½ tsp. baking soda
1 tsp. salt
2 tsps. cinnamon
2 cups sugar
1 cup oil
4 eggs
2 cups grated carrots
1 cup crushed pineapple
1 cup chopped nuts

Combine the flour, baking powder, baking soda, salt and cinnamon; sift together and set aside. Mix together the remaining ingredients in order given, adding eggs one at a time. Stir dry ingredients into this mixture; beat well. Bake in a greased 9x13" pan at 350°, for 30-45 minutes, until it's firm in the middle.

CHICKEN CURRY AND DRESSING (missed) 1-22-99

SPAGHETTI BAKE (1-20-98) 1-22-99

2 lbs. ground beef
½ medium onion, chopped
1 32 oz. jar of spaghetti sauce
1 12 oz. pkg. of spaghetti
4 tbsps. margarine
3½ tbsps. flour
½ tsp. salt
1½ cups evaporated milk
2/3 cup water
1 cup shredded mozzarella
1 cup shredded mozzarella (optional)

CHEX MIX (sweet) 1-22-99

4 cups Crispix cereal
1½ cups mini pretzels
1 cup pecan halves
¼ cup honey
1/3 cup butter

Mix crispix, pretzels and pecan halves and set aside. Melt butter and stir in honey. Pour over pretzel mix put on greased jelly roll pan. Bake at 350° for 7 minutes. Stir. Bake additional 6 minutes.

SALSA CHICKEN 1-22-99

4 skinless, boneless chicken breasts, thawed
1 can chicken broth
1½ cups salsa
1-1½ cups uncooked instant rice.

Put chicken, broth and salsa in a skillet; bring to a boil for 15 minutes, until it bubbles. Add rice and simmer for 10 minutes.

SPICY CABBAGE SOUP (1-3-98) 1-22-99

Place ingredients in crockpot and cook 6-8 hours on medium.

CINNAMON PARTY MIX 1-23-99

¾ cup brown sugar
¾ cup butter/margarine
½ tsp. cinnamon
10 cups cereal
6 cups mini pretzels
1 can mixed nuts

Bring brown sugar and butter to a boil. Pour over remaining ingredients in bowl and bake uncovered at 350° on greased jelly roll pan 15 minutes. Stir. Bake additional 15 minutes.

CARROT PINEAPPLE NUT CAKE 1-23-99

2¾ cups sugar (white)
3 eggs
1 cup oil
1 tsp. vanilla
3 cups flour
2 tsps. salt
1 tsp. cinnamon
2 cups grated carrots
8 ozs. crushed pineapple, keep juice
2 cups chopped pecans
½ cup coconut

Grease and flour a tube pan. Combine first 4 ingredients and stir well. Mix in next 4 ingredients well and add to first mixture. Fold in last 4 ingredients. Bake 350°. No time given.

SIMPLE BREAKFAST (missed found this one from 2-19-99) 1-25-99 Top of page

QUICK BREAKFAST BAKE (2-19-99) 1-25-99

1 lb. frozen hash browns
10 eggs, beaten
1 jar real bacon bits
1 bag frozen tater rounds
2-3 cups shredded Colby cheese

Grease a 9x13" pan. Layer ingredients in order given. Bake at 400°, for 30 minutes.

HOLIDAY MEATLOAF (1-11-99) 1-25-99

1½ lbs. ground veal or beef
5½ ozs. Pepperidge Farm Home Style croutons (sourdough & cheese, or olive & garlic flavored)
15 oz. can Del Monte hickory flavored sloppy joe mix, divided
1 egg

Combine ¾ can of sloppy joe mix with other ingredients; form into a loaf. Pour remainder of sloppy joe mix over top. Bake at 350°, 1 hour and 15 minutes.

POOR MAN'S PIE (1-21-99) 1-25-99

1 cup sugar
3 tbsps. flour
1 tsp. vanilla
1 cup cream or half n half
1 unbaked pie shell
nutmeg and cinnamon

APPLESAUCE COOKIES 1-25-99

1 pkg. 2 layer size spice cake mix diabetic or regular
1 cup raisins
½ cup cooking oil or olive oil
½ cup applesauce
½ cup chopped walnuts

Mix altogether on medium speed for 1 minute. Drop by teaspoon on ungreased cookie sheet. Bake at 350° 12-15 minutes.

WHITE BEAN CHILI 1-25-99
(from The Mitchell Street Pub, Petoskey, Michigan)

2 cups chopped onion
2 tbsps. minced garlic
Some olive oil
4 oz. can green chilis, with liquid
2 cans (14 ozs.) chicken broth
3-5 cans (16 ozs.) Great Northern beans
1½ lbs. cooked, boneless and skinless chicken breasts, cubed
2 tsps. cumin
2 tsps. oregano
¼ tsp. cayenne pepper
¼ tsp. Tobasco (or more)

Sauté onion and garlic in some olive oil, until onion is clear. Stir in the green chilis, heat through. In a large pot, heat together the chicken broth, beans, the onion mixture, and the chicken and spices; heat through.

GOULASH SOUP (1-11-99) 1-25-99

BACON DELIGHT DIP 1-26-99

16 ozs. smoked bacon
1 lb. loaf bread: Hawaiian, sour dough, pumpernickel or rye
8 ozs. cream cheese, softened
16 ozs. sour cream
4 ozs. chopped green chilies, drained
6 green onions, chopped

Cook bacon until crisp; drain, crumble and set aside. Cut top off bread to form a cover. Remove bread inside loaf, leaving a ½ inch shelf of bread. Cut removed bread into 1 inch cubes. Combine cream cheese, sour cream, chilies, and onions. Stir in the bacon. Spoon mixture into bread and replace the cover. Wrap bread in heavy foil and bake at 350° for 1¼ hours. Serve bread with bread cubes, crackers or veggies for dipping.

SPANISH FIESTA PORK CASSEROLE 1-26-99

1 pkg. Spanish rice mix, prepared
1½ lbs. pork loin butterfly chops, cubed
1 tbsp. olive oil
½ cup sour cream
2 cans (10 oz.) diced tomatoes with green chilies
1 can (15.5oz.) black beans, drained and rinsed
1 cup frozen corn, thawed
1 cup (4 ozs.) shredded Mexican cheese blend
¼ cup coarsely chopped fresh cilantro

Spray an 8x12" baking dish. Heat oil in large skillet over medium high heat, until hot. Add pork, stir fry 4-5 minutes until lightly browned. In a large bowl, combine rice, pork, sour cream, one can tomatoes with green chilies, half of the beans and half of the corn; mix well. Spread mixture evenly in baking dish. Top with the remaining beans, corn, tomatoes and cheese. Bake at 375° for 20-25 minutes until heated through. Sprinkle on cilantro.

PERKY PORK CHILI 1-26-99

In a Williams Seasoning competition, this recipe for Perky Pork Chili was an award winner.

1 boneless Farmland Pork Loin (about 2 to 3 pounds)
2 green peppers, diced
2 onions, diced
1 can (16 ounces) whole tomatoes
1 package (1 ounce) Williams Chili Seasoning
1 jar (16 ounces) picante sauce
2 tablespoons white vinegar
2 tablespoons sugar
3 cans (15 ounces) kidney beans, drained
Sliced Jalapenos (optional)
Sour cream (optional)
Flour tortillas (optional)

Cut pork into ½-inch cubes. Put pork cubes into 5-quart slow cooker. Add green peppers, onion, tomatoes, chili seasoning, picante sauce, vinegar, and sugar. Cover and cook on low 10 to 12 hours. Stir in beans during last 1 to 2 hours of cooking. Top with optional ingredients and serve with tortillas.
Serves: 10-12

SPICY CHILIS TORTILLA SOUP 1-26-99? not sure

1 large onion, coarsely chopped, blend till smooth puree
3 tbsps. vegetable oil
4 corn tortillas, coarsely chopped
6 cloves garlic, minced
1 tbsp. chopped cilantro or parsley
2 cans tomato puree (10¾ oz.)
2 qts. chicken broth
1 tbsp. ground cumin
2 tsps. chili powder
2 bay leaves
1/8 tsp. red pepper
3 corn tortillas
vegetable oil
2 skinned and boned chicken breasts halved, cut into strips
1 avocado, peeled seeded cubed
1 cup shredded cheddar cheese

Heat oil in Dutch oven over medium heat. Add tortilla and cook till soft. Add onion puree and tomato paste plus the next 5 ingredients. Bring to boil and simmer 3 minutes. Discard bay leaves. Cut 3 tortillas into strips and fry in 1" oil in large skillet until brown. Remove tortillas and drain. Reserve ½ tbsp. oil. Add chicken to skillet and fry 10 minutes or until chicken is done. Spoon soup into bowls and add chicken avocado and cheese. Top with tortilla strips. Serve immediately.

RAISIN SPICE COOKIE IN A JAR 1-26-99

¾ cup packed brown sugar
½ cup sugar
¾ cup raisins
2 cups rolled oats
1 cup all purpose flour
1 tsp. cinnamon
½ tsp. nutmeg
1 tsp. baking soda
½ tsp. salt

Mix together the flour, cinnamon, nutmeg, soda and, salt. In a wide mouth quart jar, layer the ingredients in the order given ending with the flour mixture on top. Pack each layer well after adding.

Gift tag:

Empty contents of this jar in a large bowl; mix thoroughly using your hands. Add ¾ cup butter, softened. Stir in 1 egg and 1 tsp. vanilla; mix well until blended. Shape into walnut sized balls. Place on a parchment paperlined cookie sheet. Bake at 350°, 11-13 minutes. Let cool for 5 minutes before removing to wire racks. Makes 3 dozen.

CHICKEN POT PIE 1-26-99

2 cups Bisquick
2 eggs
1 cup milk

Mix thoroughly and put half the mixture in a greased 9x13" pan. Bake 10 minutes at 400°

Mix together:

2-3 chicken breasts, cooked and cubed
1 lb. pkg. mixed vegetables cooked in chicken broth
1 family sized can cream of chicken soup

Pour into crust and top with remaining batter. Bake 30 minutes 400° until golden brown.

CROCK POT PORK CHOPS WITH DRESSING (4-21-98) 1-26-99

1 pkg. stove top (6 oz. pork flavor)
1 can cream of mushroom soup
1 tsp. curry powder
4-6 boneless pork chops

Grease crock pot, mix stuffing as directed on box (only 1 cup water). Layer ½ dressing in bottom, ½ soup, sprinkle curry, layer chops, add stuffing top with soup. Cook on low 6-7 hours.

PORK CHOPS OR CHICKEN WITH HOMEMADE SHAKE AND BAKE (janfeb76pg7) 1-26-99

1 cup bread crumbs
¼ cup flour
1 tsp. "poultry seasoning"
1 tbsp. paprika
1½ tsps. salt
½ tsp. pepper (white pepper, optional)

Mix together for about five pounds chicken. For pork: wet the chops with water or milk and shake in a plastic bag. Makes enough for two meals. Bake at 350° for 45-60 minutes, uncovered in a baking dish may use a dish with a baking rack.)

FUDGE PUDDLES 1-26-99

Prepare your favorite chocolate chip cookies and bake only until lightly browned, then remove from oven and press down to make a quarter sized impression in middle of each cookie.

Fudge:

1 cup mini marshmallows
10 ozs. chocolate chips
1 can sweetened condensed milk

Melt ingredients together; spoon into the cookies while still warm.

APPLE WALNUT CAKE 1-26-99

1 can French apple pie filling
2 cups flour
1 cup sugar
1½ tsps. baking soda
½ tsp. salt
2 eggs, beaten
1 tsp. vanilla
2/3 cup oil
¾ cup nuts

Preheat oven to 350°. Spread pie filling in 9"x13" pan. Combine flour, sugar, soda, and salt; sprinkle over pie filling. In a bowl, beat eggs, add vanilla, oil and nuts; mix well. Pour over dry ingredients in pan: stir until well blended. Smooth batter evenly in pan. Bake for 40-50 minutes. With a fork, prick the entire surface of the warm cake. Pour hot topping over cake and sprinkle with nuts. see below

SOUR CREAM TOPPING 1-26-99

1 cup sugar
½ cup sour cream
½ tsp. baking soda

Combine ingredients in a saucepan. Heat until it boils, stirring constantly. Pour over warm cake.

ST. LUKE'S HEALTH SOUP MIX (creamed soup substitute) (mar/apr96pg2) 1-26-99

2 cups non fat dry milk
¾ cup corn starch
¼ cup chicken bouillon granules
4 tsps. dry onion flakes
1 tsp. thyme
1 tsp. basil
½ tsp. pepper (optional)

Use 4 tbsps. of mix with 1¼ cups of water to equal 1 can creamed soup. Cook until smooth and thick.

SEAFOOD LASAGNE 1-27-99
(from Favorite Brand Name Recipes)

1 pkg. (16 oz.) uncooked lasagne noodles
¾ tsp. tarragon, crushed
3 cups prepared white sauce
1½ lbs. seafood, cut in bite sized pieces (any firm fish)
2 cups shredded mozzarella cheese
¾ cup (3 oz.) shredded parmesan cheese

Prepare noodles; drain. Add tarragon to white sauce. Grease a 9x13" baking dish. Layer 1/3 of the noodles, half the seafood, 1/3 mozzarella, 1/3 parmesan, 1/3 white sauce. Repeat these layers. Top with remaining noodles, cheeses and white sauce. Preheat oven to 350°. Bake for 30 minutes, until bubbly. Remove from oven and let stand for 10 minutes before cutting.

SAND ART BROWNIES (12-28-98) 1-27-99

In a 1 quart wide mouth jar, layer the following:
½ tsp. salt
½ cup plus 2 tbsps. flour
1/3 cup cocoa
½ cup flour
2/3 cup brown sugar
2/3 cup sugar
½ cup chocolate chips
½ cup white chocolate chips
Walnuts or pecans to fill jar

Put a gift tag on jar with these instructions: Combine contents of jar with 1 tsp. vanilla, 2/3 cup oil, and 3 eggs. Mix ingredients well and pour into a greased 9x9" pan. Bake at 350°, 30 minutes.

CINNAMON PARTY MIX (1-23-99) 1-27-99

¾ cup brown sugar
¾ cup butter/margarine
½ tsp. cinnamon
10 cups cereal
6 cups mini pretzels
1 can mixed nuts

Bring brown sugar and butter to a boil. Pour over remaining ingredients in bowl and bake uncovered at 350° on greased jelly roll pan 15 minutes. Stir. Bake additional 15 minutes.

BACON DELIGHT DIP (1-26-99) 1-27-99

16 oz. smoked bacon
1 lb. loaf bread: Hawaiian, sour dough, pumpernickel or rye
8 ozs. cream cheese, softened
16 ozs. sour cream
4 ozs. chopped green chilies, drained
6 green onions, chopped

PERKY PORK CHILI (1-26-99) 1-27-99

In a Williams Seasoning competition, this recipe for Perky Pork Chili was an award winner.

BBQ PORK SANDWICHES 1-27-99

½ cup finely chopped onion
1 tbsp. in margarine
2 tbsps. vinegar
3 tbsps. brown sugar
1 tbsp. Worcestershire sauce
1 cup ketchup
¼ cup water
3 cups shredded pork roast, cooked

Sauté onion until tender, stirring frequently. Stir in the rest of ingredients except meat; simmer 5 minutes. Add meat and heat through. Serve on buns.

RASPBERRY CHEESE DIP 1-27-99

10-12 oz. white cheddar cheese, finely shredded
¼-1/3 cup finely diced onions
1-2 tbsps. mayonnaise

Mix all ingredients in a pie plate. Top with red raspberry jam. Serve with crackers.

CRANBERRY JEZEBEL (missed found on internet) 1-27-99

1 Cup water
½ C. granulated sugar
½ C. packed brown sugar
1 (12-ounce) bag fresh or frozen cranberries
3 tbsps. prepared horseradish
1 tbsp. Dijon mustard

1. Combine the first 3 ingredients in a medium saucepan. Bring to a boil over medium heat; add cranberries. Return to a boil; cook for 10 minutes, stirring occasionally. Place in an airtight container; cool to room temperature. Stir in horseradish and mustard; seal and chill.

SPICY CHILIS TORTILLA SOUP (1-26-99? not sure) 1-28-99

TORTILLA & CHICKEN SOUP (1-21-99) 1-28-99

PARTY PINK DIVINITY 1-28-99

3 cups sugar
¾ cup light corn syrup
¾ cup water
¼ tsp. salt
2 egg whites
3 ozs. cherry gelatin
1 cup chopped nuts
½ cup maraschino, quartered

Combine sugar, syrup, water and salt in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture boils. Cook, without stirring, until hardball stage (250 degrees.) Remove from heat. Beat egg whites in a large bowl until soft peaks form. Gradually add gelatin and beat until stiff peaks form. Slowly add syrup, beating constantly at high speed, and cook until mixture loses its shine. Stir in nuts and cherries. Drop by teaspoons on waxed paper. (You can use any flavor of gelatin.)

SEAFOOD LASAGNE (1-27-99) 1-28-99
(from Favorite Brand Name Recipes)

1 pkg. (16 oz.) uncooked lasagne noodles
¾ tsp. tarragon, crushed
3 cups prepared white sauce
1½ lb. seafood, cut in bite sized pieces (any firm fish)
2 cups shredded mozzarella cheese
¾ cup (3 oz.) shredded parmesan cheese

SEAFOOD LASAGNE #2 1-28-99

1 cup margarine or butter
2 cloves garlic
½ cup flour
½ tsp. salt
2 cups milk
2 cups chicken broth
2 cups shredded mozzarella
½ cup sliced green onions with tops
1 tsp. basil
¼ tsp. pepper
8 oz. lasagne noodles
1 cup cottage cheese
1 can crab meat
1 can shrimp or frozen shrimp
½ cup grated parmesan cheese

Melt butter and add garlic, flour, salt. Cook til blended. Add milk and broth. Add onion and seasonings and set aside. Cook noodles, cheese, crab, shrimp cheese. Top with cheese sauce and parmesan cheese. Bake 350° for 35-45 minutes. Put in 9x13". Let stand 5-10 minutes before serving.

POTATO SOUP IN A JAR 1-29-99

1¾ cups instant mashed potatoes
1½ cups dried milk
2 tbsps. instant chicken bouillon
2 tsps. dried minced onion
1 tsp. dried parsley
¼ tsp. ground white pepper
¼ tsp. dried thyme
1/8 tsp. turmeric
1½ tsps. seasoning salt

Combine all ingredients in a bowl; mix well. Put ingredients in a 1 quart jar. On gift tag: Place ½ cup mix in soup bowl; add 1 cup of boiling water; stir until smooth.

OAT RAISIN APPLESAUCE COOKIES 1-29-99

2 cups flour
½ tsp. salt
1 tsp. soda
1 tsp. cinnamon
½ cup margarine, softened
2 cups firmly packed brown sugar (seems like too much use at your own risk)
2 egg whites
1 cup unsweetened applesauce
1 tsp. vanilla
3 cups quick oats
½ cup raisins

Mix first 4 ingredients well and set aside. Cream margarine and sugar at medium speed. Add egg, applesauce, and vanilla. Beat well. Add flour mixture. Mix on low speed until blended. Stir in quick oats and raisins. Spray cookie sheet with vegetable oil spray. Drop by tablespoon on cookie sheet. Bake at 350° for 13 minutes until lightly browned.

LAST MINUTE BARS 1-29-99

1 cup butter, partially melted
1 cup brown sugar
1 cup powdered sugar
1 tsp. vanilla
1 tsp. soda
1 cup oats (quick)
2 cups flour
2 eggs
M&Ms, chocolate chips, maraschino cherries, pecans for garnish

Mix altogether except for garnish. Spread thin in jelly roll pan. Top with garnish. Bake at 350° for 20-25 minutes. Remove from oven and cut.

CELEBRITY 4 CHIP FUDGE (12-11-98) 1-29-99

¾ cup margarine
1 can sweetened condensed milk
3 tbsps. milk
10 ozs. peanut butter chips
10 ozs. chocolate chips
11 ozs. milk chocolate chips
1 cup butterscotch chips

SAUERKRAUT CAKE (apr66pg2) 1-29-99

2/3 cup butter or margarine
1½ cups sugar
3 eggs
1 teaspoon vanilla
½ cup unsweetened cocoa
2¼ cups sifted all purpose flour
1 teaspoon baking powder
1 teaspoon soda
¼ teaspoon salt
1 cup water
2/3 cups rinsed, drained and chopped kraut

Cream shortening and sugar. Beat in eggs and vanilla. Sift dry ingredients and add alternately with water to egg mixture. Stir in thoroughly rinsed and chopped kraut. Grease and flour 8 inch square or round pans. Bake 350° for 30 minutes or until done. (Mrs. Clarence Scobee, Grinnell, Iowa)

BACON DELIGHT DIP (1-26-99) 1-29-99

16 ozs. smoked bacon
1 lb. loaf bread: Hawaiian, sour dough, pumpernickel or rye
8 ozs. cream cheese, softened
16 ozs. sour cream
4 ozs. chopped green chilies, drained
6 green onions, chopped

OCCASIONAL CHEESE 1-30-99 Top of page

1-2 pkgs. cream cheese
chopped onion
dried beef

Stir and shape into shape for holiday.

TOSCANA SOUP (Olive Garden) 1-30-99

Heat oven 300°. Bake 3 links of Italian sausage on jelly roll pan 15-20 minutes. Drain on paper towels. Cool. Cut into ¼" slices, set aside.

¾ cup onion
1 slice bacon

Cook in a saucepan over medium heat 3-4 minutes. Stir in ¼ tsp. minced garlic. Cook 1 more minute.

1 can chicken broth (13-14 ozs.)
2 cups water
2 medium potatoes, peeled and sliced

Bring to boil. Reduce heat to medium. Simmer 25 minutes till potatoes are tender. Stir in 2 cups of thinly sliced fresh kale, 1/3 cup heavy cream, sausage. Cook 5 minutes. Serves 6.

STOVE TOP MEATLOAF (may/jun92pg7) 1-30-99

2 pounds ground meat (beef, turkey, or pork)
1 pkg. beef flavor stove top stuffing mix (dry)
1 cup beef broth

Mix ingredients together and form into a loaf. Put into pan and cover with 1 can of cream of mushroom soup (or any of your favorite cream soup). Bake at 350° for 1 hour.

IMPOSSIBLE COCONUT PIE 1-30-99

2 cups milk
¾ cup sugar
½ cup biscuit mix
4 eggs
¼ cup butter or margarine
1 tsp. vanilla
1 1/3 cups coconut (3½ ozs.)

Cover and blend on low speed all ingredients except coconut for 3 minutes. Pour into greased 9" pie pan. Sprinkle with 2/3 cup coconut. Bake 350° 40 minutes till top is brown. Garnish with remaining coconut.

RASPBERRY CHEESE DIP 1-30-99

10-12 ozs. white cheddar cheese, finely shredded
¼-1/3 cup finely diced onions
1-2 tbsps. mayonnaise

Mix all ingredients in a pie plate. Top with red raspberry jam. Serve with crackers.

HAWAIIAN BREAD (mar/apr93pg3) 1-30-99

2¾ cups flour
1 tsp. soda
2 cups sugar
1 tsp. salt
3 eggs, beaten
1 cup oil
1 tsp. vanilla
1 cup crushed pineapple & juice
2 mashed bananas
1 cup nuts (optional)
½ cup coconut (optional)

Combine and turn into 2 greased & floured loaf pans. Bake at 350° for 1 hour, til tests done.

SAND ART BROWNIES (12-28-98) 1-30-99

Put a gift tag on jar with these instructions: Combine contents of jar with 1 tsp. vanilla, 2/3 cup oil, and 3 eggs. Mix ingredients well and pour into a greased 9x9" pan. Bake at 350°, 30 minutes.

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