Jul. 7 Jul. 14 Jul. 21 Jul. 28
CHERRY CREAM CHEESE PIE 7-7-07 Top of page
1 9 inch graham cracker crust
8 oz. cream cheese, softened
15 oz. sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla extract
Cherry pie filling
Whip cream cheese until soft. Gradually add milk. Mix lemon juice and vanilla extract and combine. Pour into crust. Chill 2-3 hours. Top with pie filling and serve.
ALICE'S NO BAKE CHEESECAKE (6-11-05) 7-7-07
8 oz. pkg. cream cheese
8 oz. container of cool whip
1/4 cup sugar
Whip together and put into cookie or pie crust. Top with cherry pie filling or sliced strawberries. Do not use low fat cream cheese or cool whip.
Tips, hints and helps: How can you cook brown rice to make it fluffy like white rice? Cover and cook 1 cup of rice with 2 cups of water in the microwave. Also, try using 1/3 less water than the package directions. Also, rinse brown rice before cooking. You can add lemon juice to white rice to make it fluffier and could try it with brown rice. 7-7-07
MOCK CRAB SALAD 5-26-07
Any type pasta, shredded cheese, quartered radish, green onions, miracle whip, greek seasoning salt and a pkg. of mock crab.
MILNOT CHEESECAKE (2-17-07) 7-7-07
6 oz. pkg lemon jello
1 cup boiling water
8 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla
13 oz. can milnot
3 cups graham cracker crumbs
1/2 cup butter/margarine, melted
Dissolve jello in boiling water, chill until slightly thickened. Cream the cream cheese, sugar and vanilla. Add gelatin and blend well. Refrigerate milnot for several hours and whip. Mix crumbs and melted butter. Put 2/3 of the mixture in the bottom of a 9x13" pan. Put filling on top. Chill several hours or over night. Put the rest of the graham cracker crumbs and butter over top.
DIABETIC MILK SHAKE 7-7-07
Blueberries or any fruit
1/3 pkg. sugar free vanilla instant
pudding
8 oz. skim milk
Blend and serve.
GARBAGE SALAD 7-7-07
Tomatoes, onions, cucumbers, peppers. Season with salt and pepper.
ITALIAN BEEF (6-23-07) 7-7-07
4-5 pound arm roast
1 can beer, optional
1 can beef broth
1 pkg. dry italian seasoning mix
1/2 jar pepperocini juice
4-5 pepperocinis, chopped
season with lawry's and morton's
nature seasonings
Put all in a crockpot. Cook 6-8 hours on low. Shred with a fork. Serve on hoagie buns.
CUPCAKE SALAD 7-7-07
2 cups sour cream
2 tbsps. lemon juice
1/2 cup sugar
8 1/2 oz. crushed pineapple, well
draied
1-2 bananas, sliced
4 drops red food coloring
1 can bing cherries, folded in
1 cup chopped pecans
Pour into paper lined cupcake tins. Cover with plastic wrap. Store in freezer. Remove 15 minutes before serving.
SUNNY BROCCOLI-CAULIFLOWER TOSS (GLUTEN FREE) 7-7-07
2 cups cauliflower flourettes
2 cups cut up broccoli
1/2 cup raisins, optional
1/4 cup sliced green onions
1/4 cup shelled sunflower seeds
3 slices bacon, crisply cooked
and crumbled
Dressing:
1/2 cup miracle whip
2 tbsps. sugar
1 tbsp. cider vinegar
In small bowl using wire whisk, blend all dressing ingredients. Pour dressing over salad mixture. Toss lightly to coat. Refrigerate for an hour.
ORZO SALAD 7-14-07 Top of page
4 cups chicken broth
1 1/2 cupz orzo
1 15 oz. can garbanzo beans, drained
and rinsed
1 1/2 cups red and yellow teardrops
tomatoes, or grape tomatoes cut in half.
3/4 cup finely chopped red onion.
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
3/4 cup red wine vinagrette
salt and freshly ground black pepper
Pour broth in heavy saucepan. Cover pan and bring broth to broil over high heat. Stir in orzo. Cover partially. Cook until orzo is tender but still firm to the bite, stirring freqently, about 7 minutes. Drain orzo through strainer and transfer to large, wide bowl, toss until orzo cools slightly. Set aside and let cool completely. Add remaining ingredients and enough vinagrette to coat. Season to taste with salt and pepper. Serve at room temperature.
RED WINE VINAGRETTE 7-14-07
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 tsps. honey
2 tsps. salt
3/4 tsp. freshly ground black pepper
1 cup extra virgin olive oil
Mix all but oil in a blender. With blender still running, gradually blend in oil.
HOMEMADE LEMONADE 7-14-07
Cook one cup of sugar and 1 cup water for a simple syrup. Store in refrigerator. Mix 2-3 tbsps. syrup and 1 1/2 tbsps. lemon juice and 1 cup of water per serving.
AUNT SUSAN'S LEMONADE 7-14-07
2 cups sugar
2 1/2 cups water
juice of 6 lemons
juice of 2 oranges
grated peel of an orange
1 cup mint leaves
Cook sugar and water to make syrup. Add fruit juices and peel. Pour over mint leaves. Let stand for an hour. Strain into jar and keep it in refrigerator. Use 1/3 cup syrup for each glass. Fill with crushed ice and water. 10-12 servings.
LEFSE 7-14-07
1/2 cup butter
2 tbsps. sugar
1 tsp. salt
1 cup buttermilk
1 tsp. soda
2 1/2 cups flour
Cream butter, sugar and salt. Add soda to buttermilk. Add flour and buttermilk alternately to make soft dough. Chill dough. Bake it on a hot griddle, browning lightly on both sides.
FROG-EYED SALAD 7-14-07
Cook 1 cup of orzo per package directions, drain and rinse well in cold water, set aside.
2 tbsps. flour
1 cup sugar
1 16 oz. can pineapple tidbits,
reserve juice
1 16 oz. can crushed pineapple,
reserve juice
1/2 tsp. salt
2 eggs, beaten
1 12 oz. carton cool whip
Add water to pineapple juice to make 1 1/3 cups, if needed. Cook juice, flour, sugar, salt and eggs to boiling until it becomes a thick sauce. Mix with cooked pasta. Refrigerate overnight. The next day, add drained pineapple. Stir in cool whip. Mix well.
Tips, hints and helps: Can use orzo in soups instead of barley or rice. 7-14-07
TACO SALAD (5-26-07) 7-14-07
1 lb hamburger, brown and drain
1 pkg. taco seasoning
small head lettuce
2 bunches green onions
1 can sliced black olives, drained
1 tomato, diced
1 pkg shredded cheese
1 bottle catalina dressing
Mix together and crush chips over top before serving.
STRAWBERRY ANGEL FOOD CAKE (6-23-07) 7-14-07
2 3 oz. pkgs. strawberry jello
2 cups boiling water
1 1/2 pints strawberries
3 envelopes dream whip
Combine jello, water and berries. Refrigerate until partially set. Break an angel food cake into small pieces. Put into a 9x13" baking dish. Add prepared dream whip to jello mixture. Spread over cake. Chill for 2-3 hour or overnight.
KAREN'S LOVE JUICE (LEMONADE) 7-21-07 Top of page
3 cups sugar
1 cup boiling water
3 cups lemon juice
2 tbsps. grated lemon peel
In a 1 1/2 quart dissolve sugar in boiling water. Let cool. Add lemon juice and lemon peel. Mix well. Cover and store in refrigerator for up to a week. Combine 1/4-1/3 cup syrup and 3/4 cup cold water in glass. Stir well. For 8 servings, combine 2 2/3 cup syrup with 5 cups cold water.
BAR-B-Q CORN ON THE COB (sep/oct81pg7 didn't give) 7-21-07
½ cup butter or margarine
½ envelope (4 tablespoons)
tomato soup mix
½ cup water
1 medium onion, thinly sliced
4 medium ears of corn, husked
Melt butter in saucepan. Remove from heat. Stir in soup mix and water. Stir to thicken sauce. Place each ear of corn on a 10 inch x 12 inch piece of foil. Place one or two onion slices under each ear. Spread sauce over corn. Wrap in foil. Seal tightly. Roast on grill. 10 minutes turning occasionally.
BARS 7-21-07
1 cup sugar
1 cup corn syrup
2 cups peanut butter
5 cups corn flakes
Cook sugar and corn syrup until sugar is dissolved. Remove from heat and stir in peanut butter until smooth. Pour over corn flakes and mix. Spread into cookie sheet or pan. Cool and cut.
BARS #2 7-21-07
2 rolls of cookie dough of your choice
Press into bottom of a 9x13" pan. Press a bag of miniature Snicker candy bars into the dough. Bake at 350° for 22-24 minutes.
HONEY CAKE (may/jun85pg6 didn't give) 7-21-07
2 cups flour
2½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon ginger
¼ teaspoon mace
½ cup butter
½ cup sugar
2 eggs, unbeaten
½ cup honey
¾ cup milk
1 teaspoon almond extract
Mix first five ingredients Set aside. Cream butter with sugar. Cream well. Blend in unbeaten eggs, one at a time, beating well after each. Add honey. Combine milk with almond extract. Add to butter and sugar mixture. Add alternately with dry ingredients to cream mixture, begin and end with dry ingredients. Blend well after each addition on low speed. Turn into two well greased and floured 8" inch round layer pans. Bake at 350° for 30-35 minutes. Spread top of layers with topping. Broil 2-3 minutes until bubbly and golden brown (watch care fully). Cool in pan. Spread ½ cup sweetened whipping cream on top of 1 layer. Top with second layer. Spread remaining cream around sides of cake.
Topping:
½ cup pecans, chopped
1/3 cup honey
¼ cup packed brown sugar
¼ cup soft butter
½ teaspoon cinnamon
Combine all ingredients. Mix well
CHERRY CREAM CHEESE PIE (7-7-07) 7-21-07
1 9 inch graham cracker crust
8 oz. cream cheese, softened
15 oz. sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla extract
Cherry pie filling
Whip cream cheese until soft. Gradually add milk. Mix lemon juice and vanilla extract and combine. Pour into crust. Chill 2-3 hours. Top with pie filling and serve.
HONEYBEE CAKE 7-21-07
4 oz. semi sweet chocolate
1 1/3 cup soft, light brown sugar
2 sticks butter, softened
1/2 cup honey
2 eggs
1 1/2 cups flour
1 tsp. soda
1 tbsp. cocoa
1 cup boiling water
HONEY GLAZE
1/4 cup water
1/2 cup honey
6 oz. semi sweet chocolate, finely
chopped
1/2 cup + 2 tbsps. powdered sugar
Make sure all ingredients are at room temperature. Melt chocolate for the cake and set aside to cool slightly. Preheat oven to 350°. Beat together sugar and butter until airy and creamy then add honey. Add one egg, beating in with a tbsp. of flour. Then add the other egg and another tbsp. of flour. Fold in melted chocolate. Add the rest of the flour and baking soda. Add cocoa, making sure you have no lumps. Beat in boiling water. Mix well until smooth and pour into a buttered and lined 9 inch spring form pan. Allow cake to cool completely in the pan on a rack.
Make glaze by bringing water and honey to a boil in a saucepan. Turn off heat and add finely chopped chocolate and stir. Leave for a few minutes, then whisk. Add sugar through sieve and whisk again until smooth.
ORANGE TAPIOCA SALAD 7-21-07
3 cups boiling water
2 small boxes orange jello
2 small boxes vanilla tapioca pudding
2 cups cool whip
2 cans drained mandarin oranges
Add jello and pudding to the boiling water. Cook until thick and clear. Let cool. Add cool whip and oranges. Refrigerate. You can also add marshmallows, coconut, or nuts.
CHICKEN SALAD 7-21-07
3 cups roasted chicken, cubed
1/4 cup drained water chestnuts
1/2 cup cubed cucumbers, seeded
1/2 cup fresh bean sprouts
1/2 cup cubed celery
1/2 small sweet onion, diced
1 cup mayonnaise
1 tsp. soy sauce
1/2 tsp. dill seed or 1 tsp. fresh
1/2 tsp. wine vinegar
grapes
Mix all ingredients and add salt and pepper to taste. Refrigerate and take out 1 hour prior to serving.
MILNOT CHEESECAKE (2-17-07) 7-21-07
6 oz. pkg lemon jello
1 cup boiling water
8 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla
13 oz. can milnot
3 cups graham cracker crumbs
1/2 cup butter/margarine, melted
Dissolve jello in boiling water, chill until slightly thickened. Cream the cream cheese, sugar and vanilla. Add gelatin and blend well. Refrigerate milnot for several hours and whip. Mix crumbs and melted butter. Put 2/3 of the mixture in the bottom of a 9x13" pan. Put filling on top. Chill several hours or over night. Put the rest of the graham cracker crumbs and butter over top.
BABY PEARL TAPIOCA 7-21-07
6 cups water
pinch salt
Bring to a boil and add 1 cup baby pearl tapioca. Boil again. Put lid on and turn off heat. Let set 1 hour. Add one small box of any flavor jello. One cup sugar. Let cool. Add any fruit you like.
ITALIAN BEEF (6-23-07) 7-21-07
4-5 pound arm roast
1 can beer, optional
1 can beef broth
1 pkg. dry italian seasoning mix
1/2 jar pepperocini juice
4-5 pepperocinis, chopped
season with lawry's and morton's
nature seasonings
Put all in a crockpot. Cook 6-8 hours on low. Shred with a fork. Serve on hoagie buns.
APPLE BARLEY PUDDING (didn't give) 7-21-07
1 quart water
4 tbsps. Pearl barley
1 1/2 lb apples, peeled, cored
and sliced
3 tbsps. sugar
3/4 cup heavy cream
1 tbsp. lemon juice
Put the barley in the water and bring to a boil. Add the sliced apples and continue cooking over medium-low heat until the barley and apples are soft. Pour into a blender and blend until smooth. Return mixture to the saucepan. Add sugar and lemon juice. Bring to a boil again. Remove from heat, allow to cool, and then chill. Stir in cream right before serving.
THE GREAT OATMEAL BAR (may70pg1)7-28-07 Top of page
2 sticks margarine
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1½ cups flour
1 teaspoon soda
3 cups oatmeal
Combine all ingredients and turn into a large pan (12 by 18 by 1 or a jelly roll pan.) Bake at 350° for 30 minutes. For the frosting, brown 5 tablespoons butter and add 1½ cups powdered sugar, vanilla to taste and enough milk to get a spreading consistency. Frost while bars are still warm.
ZUCCHINI BARS (may/jun2000pg7) 7-28-07
2 cups sugar
½ cup oil
½ cup apple sauce
3 eggs
2 cups flour
1 tsp. cinnamon
1 tsp. salt
2 tsps. baking soda
½ tsp. baking powder
1 tsp. vanilla
2 cups shredded zucchini
1 small carrot, grated
¾ cup oats
1 cup nuts, chopped
1 cup raisins
Mix all ingredients well, pour into a jelly roll pan. Bake at 350° for about 20 minutes, or more (test with a toothpick for doneness.) Let cool.
Frosting:
½ cup margarine
¼ tsp. almond extract
2 tsps. vanilla
2½ cups powdered sugar
3 oz. pkg. cream cheese, softened
Mix all ingredients, spread on bars when cool.
FREEZING CORN ON THE COB (jul/aug00pg1) 7-28-07
Pull the husks down and remove the silks. Pull the husks back up and put on a twist tie. Put in the freezer till ready to use. Microwave for 5 minutes. (per ear)
FROZEN CORN ON THE COB (aug71pg2) 7-28-07
Place colander over pot of steaming water. Put corn in colander and steam 11 minutes for average size ears. Smaller ears will steam for 9 minutes, larger ears for 12 or 13 minutes. Cool down in cold water, dry and put in freezer bags and freeze.
FREEZING CORN ON THE COB 7-28-07
Water blanche small ears 1 1/4" or less in diameter for 7 minutes, medium ears for 9 minutes, large ears, over 1 1/2" for 11 minutes. Cool promptly. Drain and package. Seal and freeze.
FREEZING CORN ON THE COB 7-28-07
Put ears of corn into freezer bags and microwave for 2 minutes per ear. Cool and freeze in a new bag.
HONEY CAKE 7-28-07
3 cups flour
1 tsp. baking soda
2 tsps. baking powder
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
Combine.
3 eggs
1 cup sugar
1 cup honey
1 cup strong coffee
2 tbsps. oil
1/2 cup nuts
Mix.
Mix dry with moist. Bake in greased and floured 9x13" for 40 minutes at 350°.
CHOCOLATE ZUCCHINI BARS 7-28-07
3 eggs
2 cups sugar
1/2 cup butter/margarine
1/4 cup cooking oil
2 tsps. vanilla
Cream together.
Add:
1 1/2 tsps. soda
2 1/2 tsps. baking powder
1 tsp. salt
1 tsp. cinnamon
2 1/2 cups flour
2 1/2 tbsps. cocoa
Mix.
Add:
2 cups shredded zucchini
Mix together with 1/4 cup milk. Put in large jelly roll pan. Bake at 350° for 50-60 minutes.
ETHEL'S ZUCCHINI BARS 7-28-07
2 cups sugar
1 cup oil
4 eggs
2 cups shredded, peeled zucchini
1 tsp. vanilla
Mix well.
Add:
2 cups flour
1 tsp. soda
1 tsp. baking powder
1 tsp. salt
1 cup nuts and maraschino cherries,
optional
Bake in large pan at 350° for 35-40 minutes.
3 oz. cream cheese
1 stick butter/margarine
1 tsp. vanilla
1 tsp. milk
2 cups powdered sugar
Mix and frost bars.
CANTALOUPE BREAD (sep/oct87pg5) 7-28-07
3 eggs
1 cup oil
2 cups sugar
3 tsps. vanilla
1 cantaloupe
3 cups flour
1 tsp. salt
1 tsp. baking soda
¾ tsp. baking powder
2 tsps. cinnamon
½ tsp. ginger
1 cup chopped nuts
Beat eggs. Add oil, sugar and vanilla. Cut rind from cantaloupe. Cut cantaloupe into 2" chunks. Blend till pureed. Add 2 cups cantaloupe to egg mixture. Sift dry ingredients. Add to liquid mixture. Pour into 2 greased and floured 9" x 5" loaf pans. Bake at 325° for 1 hour or till done.
KAREN'S LOVE JUICE (LEMONADE) (7-21-07) 7-28-07
3 cups sugar
1 cup boiling water
3 cups lemon juice
2 tbsps. grated lemon peel
In a 1 1/2 quart dissolve sugar in boiling water. Let cool. Add lemon juice and lemon peel. Mix well. Cover and store in refrigerator for up to a week. Combine 1/4-1/3 cup syrup and 3/4 cup cold water in glass. Stir well. For 8 servings, combine 2 2/3 cup syrup with 5 cups cold water.
BLUEBERRY CREAM CHEESE COFFEE CAKE (didn't give) 7-28-07
1 cup blueberries, rinsed or frozen
blueberries
¼ cup apple juice
1 tsp. cornstarch
2 cups flour
1 cup sugar
½ cup cold butter, cut into
chunks
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 tsp. grated lemon peel
¾ cup plain low-fat yogurt
1 tsp. vanilla
2 large eggs
6 oz. cream cheese at room temperature
1 tsp. lemon juice
½ cup sliced almonds
In a 1 – 2-quart pan over medium heat, bring blueberries and apple juice to a boil. Lower heat and simmer, stirring occasionally, until blueberries have released their juices, about 3 minutes. In a small bowl, blend cornstarch and 2 tsp water. Add to blueberry mixture; stir until it simmers and thickens about 1 minute. Let cool to room temperature.
In a bowl or food processor, mix or whirl flour and ¾ cup sugar. Add butter to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs. Reserve ½ cup; pour remaining into a large bowl. Stir in baking power, baking soda, salt, and lemon peel.
In a bowl, mix yogurt, vanilla, and 1 egg until blended; stir into flour-baking power mixture until incorporated. Spread batter in a buttered 9-inch round cake pan with a removable rim.
In a bowl or food processor (no need to wash from step 2), beat with an electric mixer on high speed or whirl cream cheese, remaining ¼ cup sugar, remaining egg, and lemon juice until smooth. Spread over batter in pan, leaving a ½ inch border bare. Gently spread blueberry mixture over cream cheese mixture, leaving some visible Stir almonds into reserved flour mixture and sprinkle over cake, concentrating most around edge of batter
Bake in a 350 degree oven until enter of cake barely jiggles when pan is gently shaken and top of cake is golden brown, 30 to 40 minutes. Let cool on a rack for 15 minutes, then remove pan rim. Serve warm or at room temperature.
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