Jul. 3 Jul. 10 Jul. 17 Jul. 24 Jul. 31
DIABETIC CREAMY CARROT SALAD (6-5-04) 7-3-04 Top of page
2 pkgs. sugar free orange jello
1 1/2 cups boiling water
3/4 cup diet sprite or sierra mist
1 cup shredded carrots
1 15 oz. can crushed pineapple,
drained
1 carton sugar free pina colada
yogurt
1/2 cup chopped nuts, optional
Mix jello and boiling water. Add soda and mix well. Stir in carrots and pineapple. Refrigerate for an hour until it cools down. Stir in yogurt and nuts. Refrigerate until set.
DIRT CAKE (same as MUD CAKE jul/aug88pg8) 7-3-04
1 package of Oreos, crushed - and set aside.
Cream together:
½ stick margarine
1 (8 oz.) pkg. cream cheese, softened
1 cup powdered sugar
In another bowl:
3½ cups milk
1 large pkg. vanilla instant pudding
12 ozs. whipped topping
Mix well.
Combine with first mixture. In the bottom of large flower pot (cleaned and plugged), lined with saran wrap. Layer crumbs and mixture, creating 6-7 layers. Be sure to end up with crumbs on top. Refrigerate overnight. Plant artificial flowers and gummy worms.
FRUIT DIP 7-3-04
1 8 oz. pkg. low fat cream cheese
1/2 cup brown sugar
1 tsp. vanilla
Mix and serve with fruit.
FRUIT DIP 7-3-04
Single serve container of favorite
flavor yogurt
8 oz container thawed cool whip
fold yogurt into cool whip
Serve with fruit.
FRUIT DIP 7-3-04
1 cup plain yogurt
2 tbsps. vanilla frosting
Mix and serve with fruit.
FRUIT DIP 7-3-04
1 small jar marshmallow creme
1 carton strawberry cream cheese
Blend and chill. Serve with fruit.
CHOCOLATE PUDDING CAKE (oct66pg2) 7-3-04
1 cup sugar
8 tablespoons cocoa
1 2/3 cup boiling water
6 tablespoons margarine or butter
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
½ teaspoon salt
½ cup milk
Combine half of the sugar, 5 tablespoons of the cocoa and water. Cream butter, sugar and vanilla. Sift dry ingredients together (including remaining sugar and cocoa) and add alternately to creamed mixture with ½ cup milk. Spoon the water mixture over this batter. Bake 350° for 40 minutes.
STEAK MARINADE 7-3-04
1/2 cup soy sauce
1/3 cup salad oil
1 tsp. ginger
1 tsp. dry mustard
1/2 tsp. garlic powder
Marinate 4-5 hours.
GOOD CHOCOLATE CAKE 7-3-04
1/2 cup cocoa
2 cups sugar
1 cup shortening
2 eggs
1 cup sour milk
2 1/2 cups flour
2 tsps. soda
1 tsp. salt
1 cup boiling water
1 tsp. vanilla
Cream cocoa, sugar and shortening. Add eggs. Add dry ingredients alternately with sour milk. Stir in boiling water and vanilla. Pour into greased and floured jelly roll pan. Bake at 350° until tests done about 30-35 minutes.
BAR-B-QUED CHICKEN (mar/apr79pg3) 7-3-04
1 chicken, cut up
Sauce:
3 tablespoons catsup
2 tablespoons vinegar
1 tablespoon lemon juice
2 tablespoons Worcestershire
3 tablespoons brown sugar
4 tablespoons water
2 tablespoons melted butter
2 teaspoons dry mustard
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon salt
Heat all these ingredients together, in a saucepan, and mix well. Then, dust the chicken pieces with flour, salt and pepper. Grease the inside (all of it) of a heavy, brown grocery sack. Pour the sauce over the chicken and put it all into the bag. Tie the end of the sack shut and place on a cookie sheet. Cook at 350°-375° for 1½ hours. Slit the bag open, fold back, and serve. It was suggested to use a Reynolds Cooking Bag with a twistie, set in a 9x13" pan and poke vent holes in the bag instead of a paper bag because of a potential fire hazard.
RHUBARB PUDDING CAKE (From Alice 6-30-01) 7-3-04
1 tbsp. soft margarine
1 cup sugar
1 egg, do not beat
3 cups rhubarb, chopped
1/2 cup milk
1 1/4 cup flour
2 tsps. baking powder
1/4 tsp. salt
Topping:
1 cup boiling water
1 cup sugar
Cream first 3 ingredients. Combine last 3 and add milk & rhubarb. Put in a ungreased 7x11" pan. Pour the water and sugar mixture over top and do not mix. Bake at 375 for 30-40 minutes.
QUICK AND EASY CHOCOLATE CAKE 7-3-04
1 box chocolate cake mix
2 eggs
1 can cherry pie filling
Mix together to chop up cherries. Spread into 9x13" or jellyroll pan. Bake at 350° for 25-30 minutes for 9x13" and 20-25 for jellyroll pan.
RHUBARB BREAD (almost the same as may/jun78pg3) 7-3-04
1 1/2 cups brown sugar
2/3 cup oil
1 egg
1 tsp. vanilla
1 cup sour milk
2 cups rhubarb cut up
1/2 cup nuts (optional)
2 1/2 cups flour
1 tsp. soda
1 tsp. salt
Mix together brown sugar, egg, oil, milk and vanilla. Add dry ingredients. Fold in rhubarb and nuts. Pour into two greased loaf pans. Top with topping mixture.
Topping:
1/2 cups sugar
1 tsp. cinnamon
1 tbsp. melted butter
Bake at 350° for 50 minutes to an hour.
BAKED DEVIL'S FLOAT 7-10-04 Top of page
Grease 8x8" pan. Preheat 350°
Sift together:
1 cup flour
1/4 tsp. salt
3/4 cup sugar
2 tsps. baking powder
1 1/2 tbsps. cocoa
Set aside
Mix:
1/2 cup milk
1 tsp. vanilla
2 tbsps. melted margarine
1/2 cup black walnuts
Combine wet and dry ingredients. Pour into pan.
Hot Sauce:
1/2 cup white sugar
1/2 cup brown sugar
1 cup hot water
5 tbsps. cocoa
Pour over cake batter. Bake at 350° for about 40 minutes. When you remove from oven, let sit 3 minutes. Turn over onto plate.
Tips, Hints and Helps: Cook beets with skin on and a bit of leaf stem and root. Will keep color. 7-10-04
Tips, Hints and Helps: Save juice from bread and butter pickles. Drain off beet juice and soak in the pickle juice. 7-10-04
Tips, Hints and Helps: After cooking beets put in cold water and peel. The less time in water the less chance to bleed. 7-10-04
Tips, Hints and Helps: Add 1/2 tsp. black pepper to each quart before sealing. 7-10-04
BBQ CHICKEN (6-26-04) 7-10-04
1/4 cup water
3 tbsps. ketchup
3 tbsps. brown sugar, packed
2 tbsps. vinegar or cider vinegar
2 tsbps. WOR sauce
2 tbsps. butter
1 tbsp. lemon juice
2 tsps. dry mustard
1 tsp. chili powder
1 tsp. paprika
Combine in pan, bring to a boil. Set aside off heat. 1/3 cup flour, 1 tsp. salt, 1/4 tsp. pepper. Mix and dredge chicken in. 2 3 pound broilers or whatever pieces you want. After coating, place in Reynolds Cooking Bag, pour sauce over. Put twistie on it. Place in 9x13" pan. Put a couple vent holes. Bake at 350° for 1 hour. Open bag when ready to serve.
PINEAPPLE BREAD PUDDING 7-10-04
10 slices white bread
3/4 cup butter/margarine, melted
5 eggs
1 can (20 oz.) crushed pineapple,
drained
1/4 cup raisins or currants
1 cup sugar
1 1/2 tsps. vanilla extract
3/4 tsp. ground cinnamon
whipped cream, optional
Mixture is very dry. Place bread on baking sheet. Bake at 2-3 minutes at 375°. Stir and repeat. Cut bread into 1 inch cubes and toss with melted butter. Set aside.
In a bowl, beat eggs until thick and lemon colored. Add pineapple, raisins or currants, sugar, vanilla and mix well. Fold into bread cubes. Put into greased 8x8" pan and sprinkle top with cinnamon. Bake at 350° for 30-35 minutes. (A recommendation was to pour 3 cups milk over the top and bake for 40 minutes from someone that says the recipe is not complete)
PIZZA DOUGH 7-10-04
3/4 cup water
2 cups plus some additional flour
1 egg
1 tbsp. baking powder
1 tbsp. salt
1 tbsp. garlic salt or if you want
sweet dough make that sugar
Combine all ingredients and mix well.
Mix together one package yeast into 1/4 cup warm water and 1/2 tsp. sugar. Add this mixture to the other. Mix well. Turn onto heavily floured surface. Knead and add some flour so dough isn't sticky. Heavily grease pans. Form dough into circle and brush with melted butter. Top with pizza ingredients. Bake at 400° for 20 minutes.
Tips, Hints and Helps: Stop color
bleeding in clothes. (Best of the Open Line cookbook pg.2) 7-10-04
For yellow, tan and brown: 1 cup
vinegar to 2 gals water
For blue lavender and green 1 oz.
alum to 1 gal. water
For red pink and blue 1 cup salt
to 2 gals. water
ORANGE CREAM CAKE (5-12-01) 7-17-04 Top of page
1 pkg. 18¼ oz. lemon cake
mix
1 pkg. unsweetened orange drink
mix (like Kool Aid)
3 eggs
1 cup water
1/3 cup vegetable oil
2 3 ozs. pkgs. orange jello
1 cup boiling water
1 cup cold water
1 cup cold milk
1 tsp. vanilla extract
1 3.4 oz. pkg. instant vanilla
pudding mix
8 ozs. cool whip, thawed
In mixing bowl combine first 4 ingredients. Beat on medium speed for 2 minutes. Pour into ungreased 9x13" baking pan. Bake 350° 25-30 minutes or 'til toothpick comes out clean in center. Using a meat fork poke holes in cake. Let cool 30 minutes on wire rack. Meanwhile dissolve 1 pkg. Jello in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. In a mixing bowl combine milk, vanilla, pudding mix and other pkg. orange jello. Beat on low about 2 minutes. Let stand 5 minutes. Fold in cool whip, frost cake with this and refrigerate. Can garnish with mandarin orange slices and mint leaves.
Tips, Hints and Helps: Add a pinch of baking soda to green vegetables to help keep the green color. But it also destroys the vitamin C. Or add vegetables to boiling water and cook, not cold water.
BOXTY (3-10-01) 7-17-04
(Potato Griddle Cakes)
1/2 lb. raw potatoes
1/2 lb. cooked mashed potatoes
1/2 lb. plain flour milk (see recipe
for amount)
1 egg
1 medium onion, chopped fine
salt and pepper
Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper, onion and flour. Beat the egg and add to mixture with just enough milk to make batter that will drop from a spoon. Drop by tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate heat for 3-4 minutes on each side. Serve with a tart apple sauce, or as part of an Ulster Fry with bacon, fried sausage, fried eggs, black pudding and soda bread.
POTATO PANCAKES (sep/oct77pg3) 7-17-04
3 cups grated potatoes
2 eggs, well beaten
1½ tablespoon flour
1/8 teaspoon baking powder
1 teaspoon salt
Pare large potatoes and cover with cold water. Soak for several hours. Drain and grate. Add eggs to the potatoes and mix lightly. Stir in the remaining ingredients. Drop by teaspoonfuls into a hot, well greased skillet. Brown on both sides. Serve with applesauce. Makes 12 little pancakes.
Tips, Hints and Helps: Use cereal bags to reheat food in the microwave.
APPLE CRISP 7-17-04
Fill bottom of a 9x12" pan with sliced apples. Top with the following topping.
1 cup oatmeal, not instant
1 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon nutmeg or
ginger
1/2 cup butter
1/2 cup chopped nuts or coconut,
optional
Combine the first four ingredients. Cut in butter until it resembles course crumbs. top with nuts or coconut. Bake 375° 40 minutes.
APPLE CRISP 7-17-04
1 cup flour
1 cup sugar
1 tsp. baking powder
1 tsp. cinnamon
3/4 tsp. salt
1/2-1 tsp. nutmeg
1 egg
1/3 cup melted margarine/butter
Sift the dry ingredients. work in the egg until it resembles course crumbs. Sprinkle over apple slices in a 8x8" baking dish. Drizzle melted margarine/butter over top. Bake 375° 45 minutes or until brown.
FREEZING CAULIFLOWER AND BROCCOLI 7-24-04 Top of page
Cauliflower:
Preparation: Choose compact white heads. Trim off leaves and cut the head into pieces about 1 inch across. If necessary to remove insects, soak for 30 minutes in salt water, 4 tsps. salt per gallon water. Drain. Water blanche for 3 minutes in a mixture of 4 tsps. salt per gallon water. Cool promptly. Drain and package leaving no headspace. Seal and freeze.
Broccoli:
Select firm young tender stalks with compact heads. Remove leaves and woody portions. Separate heads into convenient sections. Immerse in brine, 4 tsps. salt per gallon water to remove bugs for 30 minutes. Split lengthwise so the flourettes are no more than 1 1/2 inches across. Water blanche for 3 minutes in boiling water or steam blanche for 5 minutes.
EASY SCALLOPED POTATOES (6-19-04) 7-24-04
Empty one 10-oz. can of condensed chicken noodle soup into a 2-quart casserole. Peel and slice 3 medium sized potatoes. Mix well with the soup. Do not add extra liquid. Bake covered on high in a microwave oven for 14 minutes.
ROAST CHICKEN 7-24-04
Take the neck and giblets out of a whole chicken. Brush chicken with olive oil and salt and pepper. Put into shallow pan. Bake at 450° for 45 minutes. Remove from oven, cover with foil and let stand 15 minutes. Carve.
APPLE CRISP (7-17-04) 7-24-04
1 cup flour
1 cup sugar
1 tsp. baking powder
1 tsp. cinnamon
3/4 tsp. salt
1/2-1 tsp. nutmeg
1 egg
1/3 cup melted margarine/butter
Sift the dry ingredients. work in the egg until it resembles course crumbs. Sprinkle over apple slices in a 8x8" baking dish. Drizzle melted margarine/butter over top. Bake 375° 45 minutes or until brown.
FREEZING CAULIFLOWER AND BROCCOLI (7-24-04) 7-24-04
Put vegetables in glass dish and microwave for 3-4 minutes per pound. Put in cold water for 3-4 minutes. Lay out on paper towels to drain. Lay out flourettes until they are frozen, then put in bag so they won't stick together. Return to freezer.
GOOD CHOCOLATE CAKE (7-3-04) 7-24-04
1/2 cup cocoa
2 cups sugar
1 cup shortening
2 eggs
1 cup sour milk
2 1/2 cups flour
2 tsps. soda
1 tsp. salt
1 cup boiling water
1 tsp. vanilla
Cream cocoa, sugar and shortening. Add eggs. Add dry ingredients alternately with sour milk. Stir in boiling water and vanilla. Pour into greased and floured jelly roll pan. Bake at 350° until tests done about 30-35 minutes.
ORANGE CREAM CAKE (5-12-01) 7-24-04
1 pkg. 18¼ oz. lemon cake
mix
1 pkg. unsweetened orange drink
mix (like Kool Aid)
3 eggs
1 cup water
1/3 cup vegetable oil
2 3 ozs. pkgs. orange jello
1 cup boiling water
1 cup cold water
1 cup cold milk
1 tsp. vanilla extract
1 3.4 oz. pkg. instant vanilla
pudding mix
8 ozs. cool whip, thawed
In mixing bowl combine first 4 ingredients. Beat on medium speed for 2 minutes. Pour into ungreased 9x13" baking pan. Bake 350° 25-30 minutes or 'til toothpick comes out clean in center. Using a meat fork poke holes in cake. Let cool 30 minutes on wire rack. Meanwhile dissolve 1 pkg. Jello in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. In a mixing bowl combine milk, vanilla, pudding mix and other pkg. orange jello. Beat on low about 2 minutes. Let stand 5 minutes. Fold in cool whip, frost cake with this and refrigerate. Can garnish with mandarin orange slices and mint leaves.
CUSTARD 7-31-04 top of page
6 eggs, slightly beaten
3/4 cup sugar
1/4 tsp. salt
1 tsp. vanilla
3 1/2 cups milk
Thouroughly mix eggs, sugar and salt. Heat milk in microwave until quite warm. Mix milk into egg mixture. Pour into casserole. Bake in hot oven 475° or 5 minutes. Reduce heat to 425° and bake 10 more minutes or until knife inserted in middle comes out clean.
ELAINE'S CREAMED CUCUMBERS 7-31-04
1 cup "Miracle Whip" salad dressing
1/2 cup vinegar
Sliced onions
1/3 cup sugar
3-4 cucumbers, sliced thin
salt and pepper
Blend salad dressing and vinegar. Add sugar, salt and pepper. Mix well. Add onions and cucumbers. Cover and let sit overnight in the refrigerator.
CANNING PIE FILLING FOR PEACHES 7-31-04
1 quart 7 quarts
3 1/2 cups fresh sliced peaches
6 quarts fresh sliced peaches
1 cup sugar
7 cups sugar
1/4 cup + 1 tbsp. clear gel
2 cups + 2 tbsps. clear gel
3/4 cup cold water
5 1/4 cups water
1/8 tsp. cinnamon (optional)
1 tsp. cinnamon (optional)
1/8 tsp. almond extract (optional)
1 tsp. almond extract (optional)
1/4 cup bottled lemon juice
1 3/4 cups bottled lemon juice
If hot packing, select ripe but firm peaches. To loosen skin, submerge peaches in boiling water for 30-60 seconds. Then submerge into cold water for 20 seconds. Remove skins. Cut peaches into 1/2 inch wide slices. Combine sugar, clear gel and cinnamon in large saucepan. Add water and almond extract. Stir and cook over medium high heat until thick and begins to bubble. Add lemon juice and boil one minute more, stirring constantly. Fold drained peach slices into thickening mixture and continue to heat for another 3 minutes. Quickly fill jars, leaving one inch headspace. Remove air bubbles. Adjust rims, wipe rims and process immediately in boiling water bath.
CREAMED CUCUMBERS 7-31-04
Equal amounts of mayonnaise and sour cream
Blend together.
1/2 the amount of mayonnaise of
sugar and vinegar
Salt and pepper to taste
Blend well, pour over cucumbers and onions.
BUTTERMILK WAFFLES 7-31-04
1 3/4 cup flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/3 cup salad oil
2 cups buttermilk
2 beaten eggs
Mix and pour into waffle iron.
OLD DUTCH CARAMEL CORN 7-31-04
1 bag of Old Dutch corn puffs (corn curls, yellow corn puffs, not orange)
Caramel Sauce
In 2 quart saucepan, cook together
for 2 minutes
1/2 pound butter
1 cup brown sugar
1/4 cup light corn syrup
Add 1 tsp. baking soda. Gets foamy and thick. Put corn puffs in a large bowl and pour caramel sauce over it. Mix well so they're all coated. Put onto large cookie sheet and bake in 250° oven for 45 minutes, stirring every 10 minutes. Remove from oven and pour onto waxed or parchment paper. Move to airtight container right away after cooling.
FAIRFIELD ZUCCHINI CASSEROLE 7-31-04
1 1/2 pounds zucchini, (4 cups)
diced
1 medium onion, diced
Saute in 2 tbsps. butter, until
tender and transparent
Fold in 4 oz. can chopped green
chili's
Stir in 2 tbsps. flour
1 tsp. salt
pepper to taste
Put in greased 8x8 baking dish. Sprinkle 1 1/2 cups monterey jack cheese. Mix 1 beaten egg with 1 cup cottage cheese and 1/2 cup parmesan cheese. Bake at 400° for 25 minutes.
BUTTERMILK 7-31-04
1 tbsp. vinegar or lemon juice
enough milk to make 2 cups buttermilk
EASY JAM 7-31-04
Equal amounts of very well smashed
fruit
Equal amounts sugar
2 tbsps. lemon juice
Stir over medium heat until its as thick as you want it to be. Put in jars, refrigerate. Can also be frozen.
Tips, Hints and Helps: They sell powdered buttermilk. 7-31-04
REFRESHING PASTA SALAD (jul/aug95pg3 requested, didn't give) 7-31-04
8 ozs. colored pasta, cooked &
drained
2 tomatoes, diced
1 green pepper, diced
1 cucumber, peeled & diced
1 onion, diced
2 stalks celery, cut up
¾ cup ketchup
½ cup corn oil
¾ cup sugar
½ cup white vinegar
salt & pepper
Toss pasta and vegetables together. Combine dressing ingredients, stirring until sugar is dissolved. Pour over vegetables and chill.
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