Jun. 4 Jun. 11 Jun. 18 Jun. 25
EASY FRUIT SALSA 6-4-11 Top of page
2 kiwis, peeled and diced
2 golden delicious apples, peeled
and cored
8 oz. raspberries
1 pound strawberries
2 tbsps. white sugar
1 tbsp. brown sugar
3 tbsps. any fruit preserves
Mix all together. Cover and chill for 1 hour before serving.
10 flour tortillas
butter flavored cooking spray
2 tbsps. cinnamon and sugar
Spray tortillas, sprinkle with cinnamon and sugar. Cut into chip shapes. Bake at 350° for 8-10 minutes. Remove from oven and cool completely. Serve with chilled Easy Fruit Salsa.
PORTOBELLO MUSHROOM SANDWICH 6-4-11
4 portobello mushroom caps, seasoned
with olive oil on both sides and 1 tsp. mrs. dash grilling blend
1/4 cup light mayonnaise
2 tbsps. chopped fresh basil
sliced tomatoes
romaine lettuce leaves
hearty sandwich buns
Grill mushrooms for 10-15 minutes. Mix mayonnaise with basil. After grilling mushrooms, spread buns with mayonnaise mixture, lettuce, tomato, mushroom and top with bun.
RHUBARB COOKIES (5-14-11) 6-4-11
1 cup shortening
1 1/2 cups firmly packed brown
sugar
2 eggs
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups fresh rhubarb, diced
small
3/4 cup coconut
1 tsp. vanilla
In mixing bowl, cream shortening and brown sugar. Beat in eggs. Add vanilla. Combine dry ingredients. Add to mixture. Gradually add rhubarb and coconut. Drop by tablespoonsful about 2 inches apart on a greased cookie sheet. Bake at 350° for 12-15 minutes.
CREAM CHEESE FROSTING (5-14-11) 6-04-11
4 oz. cream cheese, softened
1 tbsp. butter, softened
1 tsp. vanilla extract
1 1/2 cups powdered sugar
Mix with milk until it is to your desired consistency.
PRETZEL RASPBERRY SALAD (may/jun82pg4) 6-11-11 Top of page
1 (8 ounce) package pretzels
3 tablespoons granulated sugar
1½ sticks soft oleo
1 package Dream Whip
¾ cup powdered sugar
1 (8 ounce) package soft cream cheese
2 (3 ounce) packages raspberry jello
1 large package frozen raspberries
Stir pretzels in bowl to remove loose salt. Crush, mix with sugar and soft oleo. Pat into a 9x13 inch pan. Bake at 400° for 8 minutes. Prepare Dream Whip (per package directions). Add sugar, cream cheese, beat well. Spread over cooled crust. Dissolve jello in water, add frozen raspberries. Chill until syrupy. Pour over filling, let set.
FRESH STRAWBERRY PIE (may/jun99pg4, same as SHELLY'S FAVORITE FRESH STRAWBERRY PIE) 6-11-11
1 baked pie shell (or 1 cup flour, 1 stick margarine,
2 tbsps. sugar)
1 pint sliced strawberries
1 cup sugar
5 tbsps. strawberry gelatin (dry)
2 tbsps. cornstarch
1 cup boiling water
Whipped topping
Cook sugar, gelatin and cornstarch in boiling water until clear and thickened. Cool. Place strawberries in bottom of pie crust. Cover with the cooked mixture. Top with whipped cream. Refrigerate. (added 06-11-11 Can mix 3 oz. cream cheese and a little cream or milk and spread over crust to protect crust from wetness.)
RASPBERRY OR STRAWBERRY DELIGHT 6-11-11
1 large angel food cake
1 pint whipping cream
2 pkgs. frozen strawberries or raspberries
2 pkgs. strawberry or raspberry jello
Whip cream per pkg. directions. Dissolve jello in 2 cups boiling water. Immediately add frozen berries into dissolved jello. Fold in whipped cream. Break angel food cake into walnut sized pieces. Pour berry mixture over top and alternate cake and berries until gone. Refrigerate in 9x13" pan. Chill. Serves 6.
SIMPLE SAUSAGE PASTA DINNER 6-11-11
1 pkg. favorite pasta
2 tsps. olive oil
1/2 cup diced red onion
1 pound pkg. sun-dried tomato chicken sausage (or regular
polish sausage)
2 - 14 1/2 oz. no salt stewed tomatoes
1/2 cup fresh flat leaf parsley, chopped
Cook pasta in boiling water until al dente. Toss with 1 tsp. olive oil. Place into 9x13 dish. Slice sausage into 1/2 inch slices. Add remaining olive oil to skillet over medium heat. Sauté onion until soft, add sliced sausages and brown 3-5 minutes. Add tomato and heat thoroughly. Pour sauce over warm pasta. Sprinkle with fresh chopped parsley.
EASIEST FRUIT SALAD 6-11-11
2 8 oz. tubs cool whip
2 pkgs. dry cherry jello
Mix together.
1 can partially drained fruit cocktail
Mix with jello mixture and refrigerate.
RHUBARB CHERRY CRISP (5-14-11) 06-11-11
1 cup white sugar
3 tablespoons cornstarch
1 cup cold water
1 (21 ounce) can cherry pie filling
1/2 teaspoon almond extract
4 cups chopped fresh rhubarb
CRUST:
1 cup all purpose flour
1 cup rolled oats
1 cup packed brown sugar
1/4 teaspoon salt
1/2 cup margarine or butter
1/4 cup finely chopped pecans or walnuts
In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool. Preheat the oven to 350°. In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9x13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit. Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.
EASY SUMMER PASTA SALAD 6-18-11 Top of page
2 cups your favorite dry pasta
1/2 cup any natural italian Tuscany dressing
1/2 cup grape tomatoes sliced in half
1/2 cup cucumbers diced
1/4 cup red onion diced
2 tbsp. fresh basil chopped
Cook pasta according to package directions. Drain and rinse with cold water. Put in bowl with all ingredients and toss. Can add basil right before serving.
LAVENDER PUNCH 6-18-11
2 (46 oz.) bottles Welch's grape juice
1 (32 oz.) pina colada mix
2 liters raspberry ginger ale
In large plastic container, mix pina colada mix and juice and freeze overnight until solid. Can use a bundt pan to make the ice ring. Place in punch bowl and add the ginger ale very slowly thirty minutes before serving.
STRAWBERRY JAM 6-18-11
12 cups fresh strawberries, hulled
1-2 cups granulated sugar or brown sugar
1/2 cup water
1 package (1.75 oz.) no sugar needed fruit pectin
Combine strawberries sugar water in a heavy pot or dutch oven. Bring to a vigorous boil. Crush berries with a potato masher. Add pectin in a very steady stream and stir constantly. Cook stirring constantly for 1 minute. Remove from heat. Pour into clean jars. Can freeze or store in refrigerator.
BABY BLUE PUNCH 6-18-11
1 package unsweetened blue berry drink mix
1 bottle lemon lime flavored soda
1 64 oz bottle white cranberry juice
8 scoops vanilla ice cream
1 cup sugar
In punch bowl stir together drink mix, soda and juice. Add sugar gradually to taste. Float scoops of vanilla ice cream on top. Can add new rubber duck for decoration.
SEARED STEAK WITH CARAMELIZED ONIONS AND GORGONZOLA CHEESE 6-18-11
1 tbsp. hyvee canola oil
2 large onions sliced about 4 cups
1 tbsp. brown sugar
1/2 cup reduced sodium beef broth
1 tbsp. balsamic vinegar
1/2 tsp. salt, divided
1/4 tsp. freshly ground pepper
1 lb. sirloin steak
1/4 cup crumbled gorgonzola or blue cheese
Heat oil in large skillet over medium heat. Add onion and brown sugar, stirring often until onions are tender and golden brown. About 15 minutes. Add broth, vinegar and 1/4 tsp. salt and cook, stirring until liquid is almost evaporated. About 3-4 minutes. Put onions in a bowl and cover them to keep them warm. Sprinkle remaining salt and pepper on both sides of the steak. Grill over medium high heat and cook until browned. About 3-5 minutes. Flip over and move to a cooler spot on the grill. Top with cheese and cover and grill until cheese is melted and steak is cooked to your desired tenderness. Serve steak with caramelized onions.
BOONE TAVERN SPOON BREAD 6-25-11 Top of page
2 tbsp. melted butter
3 cups milk
1 1/4 cups finely ground white
cornmeal
1 3/4 tsps. baking powder
1 tsp. salt
3 eggs, well beaten
Preheat oven to 375°. Grease a 9x13" Boil milk In a 2 quart saucepan, bring the milk to a boil, whisking occasionally, over high heat. While whisking, pour in the cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, for about 1 minute. Remove the pan from the heat and set aside to let the cornmeal mixture cool to room temperature. Transfer the cornmeal mixture to the bowl of a standing mixer fitted with a paddle attachment. Add the remaining butter, baking powder, salt, and eggs and mix on medium speed until uniform and aerated, about 15 minutes. Pour cornmeal batter into the prepared pan and bake until golden brown and puffy and a toothpick inserted in the center comes out clean, about 1 hour and 20 minutes. Serve immediately.
PRETZEL SALAD 6-25-11
2 cups coarsely crushed pretzels
1/4 cup margarine, melted
3 tbsps. sugar
1 8 oz. pkg. cream cheese
1 cup sugar
2 pkgs. strawberry jello
2 cups boiling water
1 quart frozen strawberries
1 8 oz. container cool whip
Preheat oven to 400°. Combine pretzels, margarine and 3 tbsps. sugar. Press into pan and bake 10 minutes at 400°. Beat cream cheese and sugar. Fold in cool whip. Spoon into crust. Prepare jello with water. Add 1 quart frozen strawberries. Refrigerate until partially set. Pour over cream cheese mixture. Chill overnight or 5-6 hours before serving.
SALTED NUT ROLL BARS 6-25-11
1 yellow cake mix with pudding in
the mix
1 egg
1/2 cup margarine or butter
Mix together and spread on bottom of 9x13 pan. Bake at 350° for 12-15 minutes. Remove from oven. Top with 3 cups mini marshmallows. Return to oven for 6-8 minutes.
Combine:
2/3 cup white corn syrup
12 oz. bag of peanut butter chips
1/2 cup margarine or butter
2 tsps. vanilla
Melt over medium heat until well mixed. Let cool for 5-10 minutes. Pour over marshmallows. Top with salted peanuts. Chill and cut into bars.
LIGHT LEMON PIE 6-25-11
1 graham cracker crust
1 3 oz. pkg. lemon sugar free jello
2 6 oz. lemon yogurt
1 8 oz. cool whip
1/4 cup boiling water
Dissolve jello in water. Stir in yogurt. Fold in cool whip. Pour into pie crust and chill. Can vary the flavors.
GRILLED FRUIT WITH YOGURT SAUCE 6-25-11
12 oz. honey flavored greek yogurt
2 tbsps. fresh lime juice
3 tbsps. finely chopped mint
1/2 cup orange juice
2 tbsps. brown sugar
1 tsp. orange zest
2 large peaches, cut into wedges
2 ripe but firm bananas, halved
lengthwise
1 fresh pineapple peeled cored
and cut into 6 slices
Preheat grill to medium high heat and spray the grate. Stir together yogurt, lime juice and mint in a small bowl. Let chill until ready to serve. In another bowl, whisk together orange juice, brown sugar and orange zest. Place peaches, bananas and pineapples on the grill. Baste with orange juice mixture for 2-3 minutes. Grill until hot throughout and golden brown. Transfer to bowl and drizzle with yogurt sauce and serve. Can also use grilled banana, frozen yogurt or ice cream for a grilled banana split.
SPINACH MEAT CASSEROLE 6-25-11
1 box Rice A Roni vermicelli and
rice
1 box frozen spinach
any meat you'd like
Mix together and bake.
RHUBARB COOKIES (05-14-11) 6-25-11
1 cup shortening
1 1/2 cups firmly packed brown
sugar
2 eggs
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups fresh rhubarb, diced
small
3/4 cup coconut
1 tsp. vanilla
In mixing bowl, cream shortening and brown sugar. Beat in eggs. Add vanilla. Combine dry ingredients. Add to mixture. Gradually add rhubarb and coconut. Drop by tablespoonsful about 2 inches apart on a greased cookie sheet. Bake at 350° for 12-15 minutes.
GRANDMA'S SPOON BREAD 6-25-11
1 1/2 sticks margarine
2 tbsps. sugar
2 cups self rising flour
1 cup milk
Melt margarine in a 9x9" square pan. Mix remaining ingredients and stir with spoon. Drop dough by spoons into margarine. Bake at 425° for 20-30 minutes until lightly brown.
HEAD CHEESE OR SOUSE (http://www.foodreference.com/html/head-cheese-7906.html, requested, didn't give) (4-4-09) 6-25-11
Head cheese is a home style product
which developed as a means to use all of the variety meat generated by
home slaughter. Many
people like it as a luncheon meat
or a snack item.
10 lbs. head meats, tongue, heart,
feet or other meats
6 oz. fresh onions (1 cup)
5 oz. cider vinegar (5%)
(5 oz.)
2.4 oz. salt (5 Tbs.)
0.8 oz. white pepper (2 1/2 Tbs.)
0.35 oz. marjoram (2 Tbs.)
0.6 oz. sugar (1 1/2 Tbs.)
0.1 oz. black pepper to taste (if
desired) (1 1/2 tsp.)
3 oz. chopped pickle (optional)
(1 cup)
Clean head thoroughly, removing
all hair and scruff; skin out snout and lower jaw and remove jaw bones.
Cut remaining portion of head into large pieces and place in large container
for cooking. The tongue, heart and feet (properly cleaned) may also be
included if desired.
Cook until the bones can be easily
removed, drain and save broth. Debone and grind meat through 1/4 inch plate.
Large pieces may be cut into squares instead of grinding. Chop or grind
onions and add with vinegar and spices to ground meat. Mix thoroughly and
add back cooking broth to make a slurry. Fill into containers of desired
size and shape and chill. Resulting product is usually served cold. Keep
refrigerated.
CORN MACARONI BAKE (2-2-08, didn't give 2-23-08) 6-25-11
1 can creamed corn
1 can corn
1 cup shell macaroni
1 cup cubed Velveeta
Combine all in a baking dish and bake for 1 hour at 350°.
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