Radio Given Recipes - March 1999

Radio Given Recipes March

Mar. 1 - Mar. 4 Mar. 6 Mar. 8 - Mar. 13 Mar. 15 - Mar. 20 Mar. 22 - Mar. 24 Mar. 26 Mar. 29 - 31

NO BAKE MACAROON/EGG NESTS (2-17-99) 3-1-99 Top of page

2 cups sugar
½ cup butter
½ cup milk
1 tsp. vanilla
3 cups oatmeal
1 cup coconut
6 tbsps. cocoa
½ cup nuts (optional)

Mix sugar, butter, milk; bring to a boil for 1 minute, stirring constantly. Combine remaining ingredients pour boiling mixture on top. Mix well. Drop by spoonsful on waxed paper; Cool. (To make nests, form with fingers while still warm).

SPANISH FIESTA PORK CASSEROLE (1-26-99 ) 3-1-99

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 oz.) 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.

HOLIDAY MEATLOAF (1-11-99) 3-1-99

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

MICROWAVE CHOCOLATE CHIP COFFEE CAKE (jun74pg3) 3-1-99

¼ cup margarine or butter
¾ cup sugar
2 eggs
1 cup sour cream
1 teaspoon soda
1½ cups flour
1½ teaspoons baking powder
1 teaspoon vanilla
6 ounce package chocolate chips
½ cup sugar
1 teaspoon cinnamon
½ cup nuts, optional

Cream margarine or butter and the ¾ cup sugar together by hand. Do not use mixer. Add eggs and mix well, then stir in sour cream. Sift soda, flour, and baking powder and add, stirring well. Add vanilla and chocolate chips. Pour into an 8 inch round greased and floured dish (remember not to use a metal pan or glass dish with metallic trim in your microwave oven.) For topping, mix the ½ cup sugar, cinnamon and nuts and pour over cake in pan or dish. Take a knife and zigzag through cake. Bake 8 minutes and 30 seconds in a microwave oven or 45 minutes at 350° in a conventional oven. (Rogene Hotle, Marion, Iowa)

SLICED POTATOES & ONION IN CROCKPOT 3-2-99

Sliced potato & onion in crockpot and top with 2 cans cream of mushroom soup. Add 1 lb. velveeta cheese, parsley, salt & pepper. Cover and cook on high 1 hour. Turn to low and continue cooking till done. About 1 hour 15 minutes.

CHOCOLATE PANCAKES (missed, found these on internet) 3-2-99

¾ cup all purpose flour
1/3 cup sugar
¼ cup cocoa
½ teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
1 egg, beaten
3 tablespoons vegetable oil
Whipped topping, if desired
Fresh strawberries, sliced, if desired

Combine flour, sugar, cocoa, baking powder and baking soda in medium bowl. Combine buttermilk, egg and oil in separate bowl; add all at once to flour mixture. Stir just until moistened. Pour about ¼ cup batter onto preheated, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side, turning to cook second side when pancakes have a bubbly surface. Serve warm with whipped topping and strawberries, if desired. Makes 8 to 10 pancakes.

CREAM CHEESE BARS (1-9-99) 3-2-99

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

SAND ART SOUP (12-10-98) 3-2-99

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.

CHOW DOWN LOW FAT CHOWDER 3-2-99

In a big pan add:

20 oz. pkg. shredded potatoes or hash browns
1 can reduced sodium chicken broth
10 oz. pkg. frozen whole kernel corn

Bring to boil simmer 10 minutes. Stir in 2 cups skim milk, 12 ozs. 97% fat free linked sausage, 1/3 cup onion ¼ tsp. pepper. Heat through. Simmer 10 minutes.

NO BAKE BROWNIES (2-27-99) 3-2-99

Mix well:

3 cups graham crackers, crushed
1 cup powdered sugar
1 cup nuts
2 cups tiny marshmallows (colored)

12 oz. pkg. chocolate chips
1 cup nuts
½ tsp. mint flavoring

Reserve ½ cup chocolate mix for topping. Mix rest of chocolate mix in dry ingredients. 8x8" pan Put chocolate on top. Chill and slice.

CHICKEN POT PIE (1-26-99) 3-2-99

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.

CROCKPOT SCALLOPED POTATOES (1-28-98) 3-2-99

6 medium potatoes
1 small onion, thinly sliced
¼ cup flour
1 tsp. salt
¼ tsp. pepper
2 tsps. butter
1 can cream of mushroom soup
4 slices American cheese

Pare and thinly slice potatoes. Toss in 1 cup water with ½ tsp. Cream of tartar. Drain. Place half of potatoes in greased crockpot. Top with half of onions, half of flour, salt and pepper. Repeat layers of potatoes and onions. Sprinkle with remaining flour. Add butter and soup. Cover. Cook on low 7-9 hours/High 3-4 hours. Add cheese 30 minutes before serving. (Recipe can be doubled for 5 quart pot.)

EGG NESTS (may/jun81pg8) 3-2-99

1 can sweetened condensed milk
2 14 ounce packages flaked coconut
1 tablespoon sugar
3 ounce package lime jello, use dry

Mix well and form into nests.

E-Z BAKED FISH 3-3-99

½ onion, sliced
2 tbsps. margarine
1 tsp. dill weed
½ tsp. salt
½ tsp. pepper
4 fish filets
½ cup buttery cracker crumbs
½ cup shredded cheddar cheese
¼ cup margarine

Preheat oven to 400°. Sauté onion in margarine. In a small bowl, mix dill weed, salt and pepper. Place fish in a pan lined with foil. Sprinkle with the dill mixture. Layer onions on top. Sprinkle on crumbs and cheese. Cut the butter into pieces and place over top of fish. Bake for 15-20 minutes.

CHICKEN POT PIE (1-26-99) 3-3-99

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.

CHOCOLATE EASTER NESTS 3-3-99

Melt together a 6 oz. pkg. butterscotch chips and a 6 oz. pkg. chocolate chips; stir. Add enough coconut to make mixture that can be formed into nests on waxed paper. Let cool. Decorate with jelly beans and small candy eggs.

NO BAKE MACAROON/EGG NESTS (2-17-99) 3-3-99

2 cups sugar
½ cup butter
½ cup milk
1 tsp. vanilla
3 cups oatmeal
1 cup coconut
6 tbsps. cocoa
½ cup nuts (optional)

BRIARWOOD BUTTON COOKIES (2-11-99) 3-3-99

¾ cup white sugar
1 cup oatmeal
1 cup M&M candies
¾ cup brown sugar, packed firm
2 cups flour
1 tsp. baking powder
½ tsp. soda

Layer in a qt. jar. Fill to top with rice krispies. Pack firm in jar. To use add contents of jar, 1 egg and 1 stick margarine. Bake at 350° on lightly greased baking sheets 10-12 minutes.

GREEK PIZZA (jul/aug97pg4) 3-3-99

1 lb. turkey cutlets, cut in this strips
1 cup thinly sliced onion
¼ cup chopped fresh parsley
1 tsp. lemon pepper
1 tsp. minced garlic
1 tsp. oregano
2 tbsps. olive oil

Mix all in bowl except oil. Put oil in frying pan and the rest from the bowl. Sauté for 25 minutes until lightly browned.

12 inch thin crust Italian bread shell
1 cup chopped tomatoes
12 calamato black olives pitted and sliced
1 pkg. feta cheese, crumbled

Put bread on baking sheet. Bake 450° 10-12 minutes.

PRAYER BARS (oct66pg1) 3-3-99

½ cup butter or margarine
4 tablespoons cocoa
½ cup powdered sugar
1 slightly beaten egg
2 teaspoons vanilla
½ cup nuts
1 cup flake coconut
2 cups graham cracker crumbs

¼ cup butter
3 tablespoons cream
2 teaspoons dry vanilla pudding mix (not instant)
3 cups powdered sugar
1 teaspoon vanilla

One 9¾ ounce chocolate bar

To make the first layer, using the first group of ingredients, melt butter & cocoa in double boiler. Add powdered sugar, egg and vanilla. Set aside. Mix nuts, coconut, cracker crumbs. Add to first mixture. Mix well and press into bottom of 9 by 13" pan. Chill. For the second layer, using the second group of ingredients, melt butter, add cream, vanilla pudding mix and vanilla. Cook one minute, stirring constantly. Remove from heat and add powdered sugar. Blend well and spread over first layer. The third layer
consists of the final ingredient, melted over hot water and poured on the dish to cover. After the third layer, chill. Then bring to room temperature before cutting into one inch square bars to avoid crumbling. Store in refrigerator until ready to serve. Makes forty-one inch square bars. (Mrs. Ben Semelroth, Cedar Rapids, Iowa).

SOUR CREAM TOPPING (1-26-99) 3-4-99

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.

APPLE WALNUT CAKE (1-26-99) 3-4-99

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.

AMANA PICKLED HAM (may/jun98pg3) 3-4-99

5 lb. canned ham, chopped and cubed
1 large onion

Bring to a boil:
3 cups vinegar
1½ cups water
¾ cup sugar

Pour over ham and onion. Refrigerate one day.

PICKLED HAM FROM AMANA (same as PICKLED HAM nov69pg3) 3-4-99

2 cups cubed ham
2 cups water
1 cup cider vinegar
1 tbsp. sugar
1 large onion, sliced into rings or chopped
1 tbsp. whole mixed pickling spice
1 tsp. salt

Put pickling spice in a small cheesecloth bag and tie shut. Place all ingredients except ham in a sauce pan. Bring to boil and add cubed ham. Cover and simmer for 20 minutes. Remove spice bag and cover and chill before serving.

SPAGHETTI BAKE (repeat 1-20-98) 3-4-99

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.

BLUEBERRY FRENCH TOAST (jan/feb97pg6) (can use cranberries) 3-4-99

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 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) 3-4-99

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.

CARP OR SALMON CAKES 3-4-99

1 12 oz. can pink salmon, skinned, drain and reserve 2 tbsps. juice
1/3 cup chopped onion
1 egg, beaten
½ cup flour
1½ tsps. baking powder
1½ cups vegetable oil

Combine all ingredients except oil. Form into equal balls. Patty and fry each side in oil in skillet.

ALMOND JOY COOKIES (12-13-97) 3-6-99 Top of page

1 can Eagle Brand sweetened condensed milk
2 squares bitter chocolate
3 cups flaked coconut
1 bag whole almonds
1 tsp. vanilla
pinch salt

Melt first two ingredients in top of double boiler. Stir in vanilla and salt. Pour over coconut and nuts. Mix well. Drop by spoonful on baking sheets. Bake 350° for 10-12 minutes. Watch carefully.

STOVE TOP MEATLOAF (may/jun92pg7) 3-6-99

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.

BANANA BREAD (w/cold water) (6-22-98) 3-6-99

1 cup sugar
2 egg yolks (save whites)
8 tbsps. cold water
½ cup shortening
1 tsp. baking powder
2 cups flour
1 tsp. baking soda
¼ tsp. salt
2 mashed bananas, peeled

Beat sugar and yolks with cold water. Add rest of ingredients. Beat 2 egg whites until stiff; fold into batter. Pour into greased loaf pan (could use 2 small loaf pans). Spread on a mixture of sugar and cinnamon with ½ cup chopped nuts (walnuts). Bake at 350°, 45 minutes. Test with a toothpick.

KALONA APPLE CAKE (bestoftheopenlinepg40) 3-6-99

1 cup white sugar
½ cup brown sugar
1 cup shortening
2 eggs
2½ cups flour
1 teaspoon baking powder
2 teaspoons cinnamon
½ teaspoon salt
1 cup sour milk
2 cups dried apples (four good-sized apples)

Cream white sugar, brown sugar and shortening. Add eggs to creamed mixture. Dissolve soda in milk and add milk alternately with remaining sifted dry ingredients. Fold in dry apples and pour into an 8x12 inch pan. Bake at 350° for 30 to 40 minutes. For a topping, mix ½ cup sugar, 1 teaspoon cinnamon, ½ cup nuts and sprinkle over hot cake. (Mrs. John Martin, Kalona, Iowa)

LAUREL'S REFRESHING LIME SALAD 3-6-99

1 pkg. (3 oz.) lime gelatin
1 pkg. (3 oz.) lemon gelatin
1 small carton cottage cheese
1½ cups boiling water
1 can (8 ozs.) crushed pineapple
1 can sweetened condensed milk
½ cup salad dressing
½ cup chopped walnuts

Dissolve both gelatins in water; cool slightly. Add all other ingredients; mix well. Chill until firm.

DOUBLE PISTACHIO CAKE ST. PATTY'S 3-6-99

Combine and mix:

1 box white cake mix
1 box pudding
1 cup water or club soda
1 cup oil
½ cup chopped nuts

Use Medium speed mixer. Mix 2 minutes. Add nuts. Pour into greased & floured 9x13" pan. Bake 350° 35-40 minutes.

Frosting:

1½ cups milk
1 envelope Dream Whip
1 box pudding

Beat till soft peaks.

WORLDS FASTEST DESSERT (mar/apr85pg4) 3-6-99

Small:
Dump 1 can pie filling in a greased 8 inch pan. Sprinkle with 1 box small size Jiffy yellow cake mix (dry). Pour 2/3 stick melted margarine over cake mixture. Sprinkle with chopped nuts. Bake at 375° for 40 minutes.

Double:
Dump 2 cans pie filling in a greased 9x13 inch pan. Sprinkle with 1 regular size box Jiffy yellow cake mix (dry). Pour 1½ sticks melted margarine over cake mixture. Sprinkle with chopped nuts. Bake at 375° for 45 minutes.

UNTITLED BEAN DIP 3-8-99 Top of page

1 pkg. spanish rice mix, prepare as on box
1 pkg. extra tender pork loin butterfly chops, cut into 1 inch cubes
1 tbsp. olive oil
½ cup sour cream
2 cans diced tomatoes, with green chilies
1 can black beans, drained and rinsed (15½ ounce)
1 cup frozen corn, thawed
1 cup shredded mexican cheese blend
¼ cup coarsely chopped cilantro

Heat oil in large skillet, add pork and stir fry 4 minutes. In a large bowl, combine rice, pork, sour cream, 1 can tomatoes, and ½ corn and ½ beans.

Spray a 2 quart baking dish with non stick spray. Spread mixture into dish, top with remaining beans, corn, and other can of tomatoes. Sprinkle cheese on top. Bake at 375° for 20-25 minutes, remove from oven, sprinkle cilantro on top.

SWEETENED CONDENSED MILK (mar/apr88pg8) 3-8-99
from scratch

1 cup dry powdered milk
2/3 cup sugar
1/3 cup boiling water
3 tbsps. melted margarine

Blend until smooth in blender. Makes 14 ounces.

CHERRY ANGEL FOOD CAKE 3-8-99

1 pkg. One-step Angel food cake mix
1 can cherry pie filling
½ tsp. almond extract

In mixing bowl, combine ingredients; beat on medium speed until well mixed, scraping the sides of bowl. Pour into angel food cake pan. Bake at 350°, 40-45 minutes, test with toothpick. Cool completely before removing from pan.

CHICKEN POT PIE (1-26-99) 3-8-99

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.

EVAPORATED MILK (jan/feb84pg8) 3-8-99

1/3 cup instant non fat dry milk powder
6 tablespoons water

Mix well. Equals 1/3 cup.

CREOLE PRALINES 3-8-99

2 cups sugar
1 cup brown sugar
1 stick butter
½ cup milk
½ cup Half n Half
2 tbsps. white corn syrup
4 cups pecan halves

Put all ingredients, except nuts, in a 3 quart saucepan; bring to a boil; reduce heat to simmer for 20 minutes, stirring occasionally. Add nuts and cook mixture to the softball stage; stir well. Drop by spoonsful on waxed paper; let cool.

UPSIDE DOWN RHUBARB CAKE 3-8-99

4 cups diced rhubarb
1 6 oz. pkg. strawberry jello
1 cup sugar
3 cups miniature marshmallows
1 white cake mix

Mix all ingredients except cake mix and spread on the bottom of a greased 9x13" pan. Prepare cake mix per package and pour over rhubarb mixture. Bake at 350° for 40-45 minutes. Flip out so bottom is the top and cut and top with cool whip.

SWEDISH MEATBALLS FOR 100 (nov/dec94pg5) 3-9-99

31 lbs. ground meat (1/3 pork)
12 eggs
8 pkgs. dried, minced onion or 2 lbs. frozen onion, chopped
2 tbsps. pepper
1 tsp. allspice or nutmeg
5 lbs. bread crumbs
10 tbsps. salt
2 cans beef Consommé

Preheat oven to 350°. Grind meats together. If using cubed bread crumbs, use 4 large bags of plain & 2 large bags of seasoned cubes. Crush cubes, or run them through a blender. Beat eggs slightly and sprinkle over remaining ingredients. Mix well. Form into desired size balls. Place meatballs in cake pan and bake about 1 hour, until browned. The meatballs should brown evenly, and hardly ever need turning.

DUTCH BABIES 3-9-99

2 cups fresh or frozen sliced peeled peaches
4 tsps. sugar
1 tsp. lemon juice
3 eggs
½ cup flour
½ cup milk
½ tsp. salt
2 tbsps. butter/margarine
ground nutmeg and sour cream (optional)

Combine first 3 ingredients in bowl and mix, set aside. Beat eggs until fluffy and add, flour, milk, and salt. Beat until smooth. Put butter/margarine in a 10 inch skillet, place in 400° oven for 3-5 minutes until butter/margarine melts and pan is very hot. Pour batter in skillet, cook 20-25 minutes. Take out of oven and pour peach mixture in center of pastry. Top with nutmeg and sour cream if desired.

CRISPY CHICKEN (missed, found this on in mar/apr77pg3) 3-9-99

CRISPY BAKED CHICKEN OR FISH (mar/apr77pg3) 3-9-99

1 chicken, cut up; or 2 lbs. whitefish fillets
1 slick butter
1 egg, beaten
2 tbsps. evaporated milk
salt, pepper and paprika to taste
1 cup instant potato flakes
¼ cup parmesan cheese
2 tsps. minced onion
1 tsp. chili powder

Preheat oven to 375 degrees. Melt butter on a cookie sheet in the oven. (Make sure the cookie sheet has sides). Mix well: the egg, evaporated milk, salt, pepper, and paprika. In a separate bowl, mix together the potato flakes, the cheese, the minced onion and the chili powder. Dip chicken or fish into the egg mixture. Then, put into the potato mixture, coating well. Place on cookie sheet (if chicken, place skin side down). Bake chicken for 1 hour, the fish for 20 minutes. Turn the pieces half way through the baking period.

HAMBURGER AND FRENCH FRY TREATS (2-22-99) 3-9-99

16 ozs. vanilla wafers
small sandwich bags
green gumdrops
chocolate sandwich cookies
yellow and red frosting

Open cookies (take apart) scrape off frosting. Spread yellow frosting on 1 part of chocolate cookie. Add a vanilla wafer on top that. On the other side frost with red frosting vanilla wafer. Smash a gumdrop and insert inside to look like a pickle. Put sandwich in baggie with some shoestring potatoes. Close bag.

SIMPLE BRISKET 3-10-99
(Crockpot)

4-5 lb. fresh brisket
1 envelope dry onion soup mix
1 4 oz. can mushrooms, undrained

Trim fat from brisket. Put in pot fat side up. Spread soup mix over top. Moisten well and cover. Cook on low 10-14 hours.

ANOTHER BRISKET 3-10-99

4 lb. brisket
salt
2 tsps. dry mustard
1/8 tsp. pepper

Rub all into brisket. Cook in crockpot on low 10-12 hours.

BRUNCH EGGS 3-10-99

Spray a 9x13 pan. Layer sliced ham on bottom (deli thin), swiss cheese slices. Break 7-8 eggs on top. Prick top of eggs and flatten. Pour ½ pint whipping cream on top. Bake 400°. Sprinkle on top, white pepper, parmesan cheese, paprika. Bake 10 more minutes. Let set 10 more minutes. Sprinkle parsley flakes on top.

BRUNCH CASSEROLE (3-10-97) 3-10-99

10 chopped hard cooked eggs
1½ cups diced celery
2/3 cup margarine
½ cup chopped pecans or walnuts
2 tbsps. chopped green pepper
1 tsp. finely chopped onion
½ tsp. salt
¼ tsp. pepper
1 cup shredded cheddar cheese
½ cup crushed potato chips

Put all in a 11x7x2" greased dish. Top with cheese and chips. Bake uncovered 25 minutes at 375°.

CROCKPOT FRENCH DIP SANDWICHES 3-10-99

5 lb. rump roast or brisket
1 can beer
1 can beef broth
1 envelope onion soup mix

Put meat in crockpot; top with other ingredients; cook on high for 5 hours. Serve on hoagie buns.

CROCK POT PORK CHOPS WITH DRESSING (4-21-98) 3-11-99

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

CREAMY PICNIC COLESLAW W/FATFREE MAYO 3-11-99

1 cup Kraft fat free mayonnaise
1/3 cup sugar
1 tsp. prepared mustard
1 tbsp. white vinegar
1 tsp. celery seed
6 cups cabbage

Mix all except cabbage well. Add cabbage mix again.

EASY WHOLE WHEAT BREAD 3-11-99

In a large bowl:

1½ cups whole wheat flour
1 cup flour
½ cup rolled oats
½ cup brown sugar
1 tbsp. grated orange peel
2 tsps. baking powder
½ tsp. baking soda
1¾ cups buttermilk
1 egg, slightly beaten

(missed rest, found this one on internet)

CLASSIC WHOLE WHEAT BREAD (allrecipes.com) 3-11-99

2 tablespoons white sugar
1 tablespoon active dry yeast
¾ cup warm water
¼ cup milk
1 tablespoon vegetable oil
1 cup whole wheat flour
2 cups all purpose flour
1 teaspoon salt
1 egg, beaten

In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes. In a large mixing bowl, combine the yeast mixture with the milk, vegetable oil, whole wheat flour, 1 cup of the all-purpose flour and the salt; beat well. Add the remaining flour,½ cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Grease two 8x4 inch bread pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Brush the risen loafs with lightly beaten egg. Bake at 400 degrees F (200 degrees C) for 30 minutes, or until the bottom of the loaf sounds hollow when tapped.

CHOCOLATE DECADENCE 3-11-99

16 ozs. semi sweet chocolate
2/3 cup butter
5 large eggs
2 tbsps. sugar
2 tbsps. all purpose flour
2 cups fresh raspberries
2 cups water
¼ cup sugar
2 tbsps. cornstarch
2 tbsps. water
Whipped cream
Fresh raspberries

Line a 9 inch springform pan with parchment paper. Combine chocolate and butter in top of a double boiler; melt. Put eggs in a mixing bowl; gradually add chocolate, beating at medium speed for 10 minutes. Fold in the sugar and flour. Pour batter into springform pan. Bake at 400° for 15 minutes. (Center will not be set) Cover pan and chill thoroughly. Combine raspberries with water and sugar in a saucepan; bring to a boil, then reduce heat to simmer for 30 minutes. Strain mixture to remove seeds. Combine cornstarch and water; add to raspberries and cook over medium heat, stirring constantly, for 1 minute. Let mixture cool. To serve, spoon raspberry mixture on serving plates; top with slice of chocolate dessert; top with whipped cream and a few fresh raspberries.

LEMON COLESLAW (Pat Anderson) 3-11-99

4 cups shredded cabbage
8 ozs. pineapple tidbits, drained
1-2 cups lemon flavored yogurt

Combine ingredients; serve chilled.

TROPICAL BROCCOLI SLAW 3-11-99

4 cups packaged broccoli slaw
1 cup pineapple tidbits, drained
1 1/3 cups mandarin oranges, drained
2 cups pina colada flavored yogurt

Combine ingredients; serve chilled. If more liquid is desired, use some of liquid from oranges or pineapple.

SOUR CREAM TOPPING (1-26-99) 3-12-99

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.

APPLE WALNUT CAKE (1-26-99) 3-12-99

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

WORLDS FASTEST DESSERT (mar/apr85pg4) 3-12-99

BELGIAN WAFFLES 3-12-99

1 pkg. dry yeast
2 cups lukewarm milk
4 eggs, separated
1 tsp. vanilla
2½ cups sifted flour
½ tsp. salt
1 tbsp. sugar
½ cup melted butter

Sprinkle yeast over milk, stir to dissolve. Beat egg yolks and add to the yeast mixture with vanilla. Sift together the dry ingredients; add to the liquid mixture. Stir in the butter, combine thoroughly. Beat egg whites until stiff; carefully fold into the batter. Let the batter stand in a warm place for 45 minutes until doubled in size. Use ¾-1 cup mixture per waffle. This makes enough for 4 large waffles.

CREAMY MASHED POTATO BAKE 3-12-99

1 1/3 cups canned, french fried onions
3 cups hot mashed potatoes
1 cup sour cream
¼ cup milk
¼ tsp. garlic powder
1 cup shredded cheddar

Preheat oven to 350°. Combine potatoes, sour cream, milk and garlic powder; mix well. Spoon half of mixture into a 2 qt. baking dish. Sprinkle on 1/3 cup french fried onions and ½ cup cheese. Top with the rest of potatoes. Bake for 30 minutes, until potatoes are hot. Top with the rest of the onions and cheese. Bake additional 5 minutes, until onions are golden brown.

AUNT LILA'S BUTTER BRICKLE PEACH CAKE (apr71pg1) 3-12-99

Into a 13 by 9 inch pan, dump a number two and a half size can sliced peaches, juice and all. Top with a box of butter brickle cake mix. Drizzle ½ cup melted margarine over cake mix. It seems that this is a most important step. All of the cake mix must be covered. Drizzle carefully. If needed, more butter can be used. Nuts are optional. Bake at 350° for about 50 minutes.

CHOCOLATE CAKE (for Easy Bake Oven) (11-30-98) 3-12-99

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) 3-12-99

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.

CORNED BEEF & CABBAGE 3-12-99

Wash off jelly stuff. Put in 8 qt. pan. sprinkle on spices. Cover with cold water to completely cover meat. Bring to boil. Turn down heat so it can simmer. Simmer 2 hours. Take out meat and put on dish. Put 2 lbs. cabbage quartered, in cooker. Add 1 peeled onion, whole 2 peeled carrots, whole. Add 2 peeled potatoes, whole. Put meat back on top of vegetables. Cover and bring to boil. Reduce heat and cook 30 minutes.

RASPBERRY VINAGRETTE 3-15-99 Top of page

12 ozs. frozen raspberries
¼ cup red wine vinegar
¼ cup olive oil
1-2 tbsps. sugar
¼ tsp. cinnamon

Process the berries in the blender; strain out the seeds through a sieve. Add vinegar, olive oil, sugar and cinnamon; mix together; cover and chill.

STIR FRY CAKE (3-26-97) 3-15-99

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.

AUNT LILA'S BUTTER BRICKLE PEACH CAKE (apr71pg1) 3-15-99

CREAM CHEESE BARS (may/jun97pg6) 3-15-99

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.

"BETTER THAN SEX CAKE" (may/jun81pg1) 3-16-99

1 box yellow cake mix
4 eggs
½ cup oil
¼ cup water
1 box instant vanilla pudding
8 ounces sour cream
1 square chocolate, grated
6 ounces chocolate chips
1 cup nuts, chopped (½ pecans, ½ walnuts)

Mix chocolate, cake mix, eggs, oil, water, and pudding. Beat for 2 minutes. Mix in sour cream. Add chocolate chips and nuts. Bake in tube pan at 350° for 1 hour.

OATMEAL PANCAKES (2-16-99) 3-16-99

2 cups milk
1½ cups oatmeal
1 cup flour
2½ tsps. salt
2½ tsps. baking powder
2 eggs, well beaten
1/3 cup oil

Pour milk over oatmeal and let sit for 5 minutes. Sift together in a bowl flour, salt, baking powder. Add rest and mix well. Can be stored in refrigerator.

DOUBLE PISTACHIO CAKE ST. PATTY'S (3-6-99) 3-16-99

Combine and mix:

1 box white cake mix
1 box pudding
1 cup water or club soda
1 cup oil
½ cup chopped nuts

Use Medium speed mixer. Mix 2 minutes. Add nuts. Pour into greased & floured 9x13" pan. Bake 350° 35-40 minutes.

Frosting:

1½ cups milk
1 envelope Dream Whip
1 box pudding

Beat till soft peaks.

BRUNCH EGGS (3-10-99) 3-16-99

EASTER FRENCH TOAST 3-16-99

Boil 1 minute to create caramel sauce:

½ cup butter or margarine
2 tbsps. white corn syrup
1 cup brown sugar

Beat together:

5 eggs
1 cup milk
1 tsp. vanilla
¼ tsp. salt

6 slices texas toast or french bread

Grease 9x13" pan. Put sauce in bottom of pan. Add bread, layer slices close together. Pour on egg mixture. Cover and refrigerate over night. Bake 350° 45 minutes. When done turn upside down to have a caramel top.

AMARETTO PEACH FRAPPE 3-17-99

1 cup milk
1 fresh peach (or sliced canned peaches) 7-8 slices, 1 peach half
brown sugar
5-6 ice cubes may add more or less

Liquefy in blender.

SPINACH ORANGE SALAD 3-17-99

½ tsp. salt
¼ tsp. freshly ground pepper
2 6 oz. pkg. spinach, rinsed
2 oranges, peeled and sectioned
¼ cup sliced almonds

Toss Spinach and orange sections with strawberry dressing. Sprinkle with almonds over each salad as you serve them. Serve rest of dressing in cups with salad.

STRAWBERRY DRESSING 3-17-99

1 cup strawberries, stemmed and quartered
1½ tbsps. balsamic vinegar
1 tbsp. hazelnut or sunflower oil
2 tsps. honey
¼ tsp. salt
1/8 tsp. freshly ground pepper

Puree all ingredients in a blender.

PAN PUFFED APPLE (Pannekoeken) 3-17-99

1 tbsp. butter
2 lbs. cooking apples, peeled
3 tbsps. sugar, divided
1 tsp. vanilla
1/8 tsp. cinnamon
1 cup milk
2 eggs
2 egg whites
¼ tsp. salt
1 cup flour
powdered sugar

Combine milk, eggs, egg whites, salt, flour, and 1 tbsp. sugar. Mix until well blended and smooth. Set aside. Melt butter or margarine in skillet or pie plate in oven. Add apples and remaining 2 tbsps. of the sugar. Cook stirring constantly(on stove) occasionally (in oven) 15-20 minutes until tender, and liquid evaporates. Stir in vanilla and cinnamon. Remove from heat. Pour flour batter over hot apples. Bake 450° for 20 minutes then reduce to 350° 10-15 minutes, till puffed and brown. Sprinkle with powdered sugar and cut into wedges.

Request for Cinderella Cake. Didn't give, found below.

CINDERELLA CAKE (jul/aug76pg2) 3-17-99

1 Package Frozen Strawberries, defrosted and drained
¾ Cup Strawberry Juice and Water
1 Package White Cake Mix
1 3 Ounce Package Strawberry Gelatin
4 Eggs
½ Cup Oil
Whipped Cream
Red Food Color
Additional Strawberries and Cake Spangles for frosting

Drain berries, measure juice and add enough water to make ¾ cup. Combine cake mix, gelatin and eggs and beat with rotary beater for two minutes at low speed. Add oil and juice and beat two minutes more. Batter will be thin. Fold in drained berries. Pour into buttered and floured 9x13" pan or two eight inch pans (round). Bake at 350 degrees for 35 minutes or until done. Frost with whipped cream, tinted pink, and garnish with berries and cake spangles. (Flavor of this cake improves with age it's much better two days old). But frost just before serving.

IRISH SODA BREAD 3-17-99

2 cups flour
¾ tsp. brown sugar
½ tsp. salt
1 tbsp. sugar
½ cup currants
1 tbsp. caraway seed
¼ cup canola oil
2/3 buttermilk

Combine first 4 ingredients. Add rest and lightly mix. Turn out on floured surface and knead 3 or 4 times. Round loaf. Place on greased baking sheet. Score top in X shape ¼-½" in. Brush top with little bit of buttermilk. Bake 375° 45-50 minutes.

WORLDS FASTEST DESSERT (mar/apr85pg4) 3-18-99

BUTTERMILK WHOLE WHEAT BREAD (for bread machine) (missed, found in jan/feb2000pg6) 3-18-99

WHOLE WHEAT BREAD W/BUTTERMILK 3-18-99
(1½ lb. bread machine)

10½ ozs. buttermilk
2 cups whole wheat flour
1 cup bread flour
2 tbsps. brown sugar, packed
1½ tsps. salt
¼ tsp. baking soda
2 tbsps. butter/margarine
2 tsps. active dry yeast or 1½ tsps. bread machine fast rise

Set machine on whole wheat adjust color. Add liquid ingredients to the pan. Add dry ingredients, except yeast. Tap the pan to settle ingredients. Level ingredients and spread into the corners. Place butter in corners of the pan. Make a well in center of dry ingredients; add yeast. Put pan in bread maker; start.

LAUREL'S REFRESHING LIME SALAD (3-6-99) 3-19-99

Dissolve both gelatins in water; cool slightly. Add all other ingredients; mix well. Chill until firm.

BRUNCH CASSEROLE (3-10-97) 3-20-99

Put all in a 11x7x2" greased dish. Top with cheese and chips. Bake uncovered 25 minutes at 375°.

BRUNCH EGGS (3-10-99) 3-20-99

KAREN'S NO-BAKE COOKIES (10-22-97) 3-20-99

2 cups white sugar
4 tbsps. cocoa
½ cup milk
½ cup margarine
½ cup peanut butter*
1 tsp. vanilla
3 cups oatmeal

Boil first four ingredients for 1 minute. Remove from heat and add the peanut butter, vanilla, and lastly stir in the oatmeal. Drop from spoon onto waxed paper. Let set until firm. *If you really like peanut butter you may add an extra ¼ cup. If you do, just add about 1/3 cup more of oatmeal.

KITTY LITTER CAKE (8-16-97) 3-22-99 Top of page

1 white cake mix
1 spice cake mix
2 ( 6 oz.) boxes vanilla pudding
Green food coloring
1 (16 oz) pkg. white sandwich cookies
1 (new) kitty litter box
1 (new) pooper scooper
1 pkg. mini Tootsie Rolls

Bake both cakes as directed; cool. Make pudding as directed. Smash cookies; set aside all but 1 c. of crumbs. Drizzle food coloring over top of crumbs and mix with a fork (the cup). Crumble cakes into litter box. Mix with ½ of remaining cookies and pudding. Bury ½ of the Tootsie Rolls in the cake. Sprinkle rest of cookie crumbs on top. Sprinkle green crumbs over that. Place rest of Tootsie Rolls on top of green crumbs. Keep refrigerated. Serve with the pooper scooper.

BRUNCH CASSEROLE (3-10-97) 3-22-99

Put all in a 11x7x2" greased dish. Top with cheese and chips. Bake uncovered 25 minutes at 375°.

FRIENDSHIP BREAD STARTER 3-22-99

1 cup all purpose flour
1 cup white sugar
1 cup milk

Stir and cover loosely. Do not refrigerate.

PUMPKIN BREAD (w/pudding) (Taste Of Home) (12-03-98) 3-22-99

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.

CRANBERRY SALAD (missed found this one nov/dec99pg7) 3-22-99

1 pkg. frozen cranberries
2 stalks celery
2 medium apples (any kind)
¾ cup (plus) sugar

Grind berries with celery and apples. Stir in sugar, to taste. Let set in refrigerator. When ready to serve, can stir in some drained pineapple, mini marshmallows, chopped walnuts, sliced grapes, whipped topping.

FRIENDSHIP SOUP IN A JAR (Taste of Home) (1-15-99) 3-22-99

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.

BRUNCH EGGS (3-10-99) 3-22-99

Spray a 9x13" pan. Layer sliced ham on bottom (deli thin), swiss cheese slices. Break 7-8 eggs on top. Prick top of eggs and flatten. Pour ½ pint whipping cream on top. Bake 400°. Sprinkle on top, white pepper, parmesan cheese, paprika. Bake 10 more minutes. Let set 10 more minutes. Sprinkle parsley flakes on top.

RASPBERRY CHEESE DIP (1-27-99) 3-22-99

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.

BRUNCH EGGS (3-10-99) 3-23-99

KOLACHE TOPPING (crumbly) 3-23-99

½ cup sugar
½ cup flour
1 tbsp. butter

Blend until crumbly. Sprinkle over filling before baking.

EASTER FRENCH TOAST (3-16-99) 3-23-99

Boil 1 minute to create caramel sauce:

½ cup butter or margarine
2 tbsps. white corn syrup
1 cup brown sugar

Beat together:

5 eggs
1 cup milk
1 tsp. vanilla
¼ tsp. salt

6 slices texas toast or french bread

CHAMPAGNE CAKE AND FILLING/ICING (75th diamond anniversary pg 34) 3-23-99

1 package white cake mix (2 layer size)
2 egg whites
2/3 cup cherry wine or champagne
2/3 cup water

Combine these ingredients and beat for 4 minutes. Pour into 2 prepared (greased and floured) 9 inch layer pans. Bake at 350 degrees for 20 minutes.

Filling:

1/3 cup vegetable shortening
1/3 cup milk
1 pound powdered sugar
4 drops red food coloring
½ pint whipping cream, whipped

Combine shortening, milk, powdered sugar, and food coloring. Beat well. (NOTE: use half of this mixture as the filling between layers.) Gently fold in the whipped cream to the remaining half. Ice the cake. Refrigerate.

STRAWBERRY FUDGE BALLS 3-23-99

8 oz. pkg. cream cheese, softened
6 oz. pkg. semi sweet chocolate morsels, melted
¾ cup vanilla wafer crumbs
¼ cup strawberry preserves
½ cup toasted almonds, finely chopped

Beat Cream cheese until creamy. Add chocolate; beat until smooth. Stir in the crumbs and preserves. Cover and chill for 1 hour. Shape into 1 inch balls; roll in the nuts. Keep refrigerated. Makes 4 dozen. (Can be frozen for up to 2 months.)

KAREN'S NO-BAKE COOKIES (10-22-97) 3-23-99

2 cups white sugar
4 tbsps. cocoa
½ cup milk
½ cup margarine
½ cup peanut butter*
1 tsp. vanilla
3 cups oatmeal

CHICKEN POT PIE (1-26-99) 3-23-99

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.

EASY MICROWAVE SOUP (missed, found this one on internet) 3-23-99

CORN AND POTATO SOUP (EASY MICROWAVE SOUP) 3-23-99

A fast and easy microwave soup. Most households will have the ingredients on hand. Use dried herbs instead of green onion and try yogurt or ordinary cream instead of sour cream

35 minutes (15 min prep, 20 min cooking)
4-6 servings

1 onion, finely chopped
1½ cups thinly sliced potatoes
1½ cups frozen corn
2½ cups milk
1½ cups hot chicken stock
2 green onions, finely chopped
bay leaves
salt and pepper
sour cream (to serve)

Mix onion, potato, corn & bay leaf in large bowl. Cover and microwave on high 15 minutes. Add milk, salt & pepper, cover and microwave on high 5 minutes, stirring once. Stir in hot stock. Puree in a processor or use a hand blender. Adjust seasonings, add green onions. Place in soup bowl and swirl in a little sour cream.

IDAHO CHILI 3-23-99

Chili no beans
Add garbanzo beans, couple of carrots and potatoes

STIR FRY CAKE (3-26-97) 3-23-99

NO BAKE BROWNIES (2-27-99) 3-23-99

Mix well:

3 cups graham crackers, crushed
1 cup powdered sugar
1 cup nuts
2 cups tiny marshmallows (colored)

12 oz. pkg. chocolate chips
1 cup nuts
½ tsp. mint flavoring

Reserve ½ cup chocolate mix for topping. Mix rest of chocolate mix in dry ingredients. 8x8" pan Put chocolate on top. Chill and slice.

INFALLIBLE RICE 3-24-99

1 medium onion
2 tbsps. margarine
1 cup rice, uncooked
2 cups chicken broth

Sauté till transparent. Add rice and cover. Bake 325° 20 minutes.

MUD & SNOW TIRE CAKE (sep/oct91pg8) 3-24-99

Prepare a German chocolate pudding cake per package directions. While still warm. poke holes in top of cake with a fork. Pour a slightly warmed can of Eagle sweetened condensed milk over top of cake. Spread 3¼ jar of Mrs. Richardson's Caramel Fudge Ice Cream Topping onto cake. Spread a 12 oz. carton whipped topping over cake. Top with three crushed Heath bars.

STOVE TOP MEATLOAF (may/jun92pg7) 3-24-99

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.

NO BAKE BROWNIES (2-27-99) 3-24-99

Mix well:

3 cups graham crackers, crushed
1 cup powdered sugar
1 cup nuts
2 cups tiny marshmallows (colored)

12 ozs. pkg. chocolate chips
1 cup nuts
½ tsp. mint flavoring

Reserve ½ cup chocolate mix for topping. Mix rest of chocolate mix in dry ingredients. 8x8" pan Put chocolate on top. Chill and slice.

CALIFORNIA GOLD RUSH BARS (2-24-99) 3-24-99

1 cup brown sugar
1 cup butter, or margarine
1 egg
1 tsp. vanilla
1¾ cups flour
1 cup chopped walnuts
½ cup apricot jam

Cream together the sugar, butter, egg and vanilla. Stir in the flour and nuts. Spoon half of batter into a greased 9x9" pan. Spread jam over batter. Spread remaining batter on top of jam. Bake at 325°, for 50 minutes. Cool at least 10 minutes before slicing.

MACHINE SHED POTATO SOUP (2-10-99) 3-24-99

2½ lbs. baby red potatoes, quartered
3 stalks celery, diced
1 qt. water
1 qt. milk
1 tsp. black pepper
¾ cup flour
¼ cup chopped parsley
½ lbs. bacon, diced (raw)
1 jumbo yellow onion, diced
¼ cup chicken base
1 tsp. salt
1½ sticks margarine
1 cup whipping cream

Boil potatoes for 10 minutes; drain and set aside. In a large, heavy pot sauté bacon, onion and celery over medium high heat until celery is tender. Drain the bacon grease. Add milk, water, chicken base, salt and pepper. Heat over medium high heat until hot, but not boiling. In a large heavy saucepan melt margarine and add flour; mix well and allow to bubble; stirring for 1 minute. While stirring soup, stir in the flour mixture slowly; continue stirring until thick and creamy. Stir in parsley, potatoes and cream. Garnish with some shredded colby cheese, bacon bits, chopped green onion. Serve hot.

LEMON SAUCE (for bread pudding) (from 1939 Better Homes and Gardens Cookbook) (mar72pg4) 3-24-99

½ cup sugar
1 tbsp. corn starch
1/8 tsp. salt
1/8 tsp. nutmeg
1 cup boiling water
2 tbsps. butter
1½ tsps. lemon juice

Blend first 4 gradually add boiling water. Stir constantly. Cook over low heat 5 minutes till thick and clear. Add butter and lemon juice. Can refrigerate and reheat.

TOMATO & CHEESE CASSEROLE 3-26-99 Top of page

2 qts. tomatoes, canned almost drained
Put in a greased 9x13"
½ loaf bread made into crumbs
2 tbsps. Italian seasoning

Put over crumbs top with cheddar cheese. Bake 350° 35 minutes.

LAUREL'S REFRESHING LIME SALAD (3-6-99) 3-26-99

Dissolve both gelatins in water; cool slightly. Add all other ingredients; mix well. Chill until firm.

CHICKEN ENCHILADA 3-26-99

1 pkg. flour tortillas (6 inch)
3-4 chicken breasts, cooked and shredded
8 ozs. sour cream
2 cans cream of chicken soup
4 oz. can chopped green chilies, drained
4 ozs. black olives, drained
8 ozs. shredded Monterey Jack cheese
8 ozs. shredded cheddar cheese

Spray a 9x13" pan. In a large bowl, mix the sour cream, soup, chilies, half the olives, and half of each cheese. Place a little less than half of this mixture in a separate bowl. Add chicken to larger bowl; mix well. Put 3 tbsps. of chicken mixture on each tortilla; roll up and place in bottom of the pan. Pour the remaining sauce over the top; garnish with the rest of the olives and cheeses. Bake at 350° for
40-45 minutes, until browned.

CREAMY MASHED POTATO BAKE (3-12-99) 3-26-99

1 1/3 cups canned, french fried onions
3 cups hot mashed potatoes
1 cup sour cream
¼ cup milk
¼ tsp. garlic powder
1 cup shredded cheddar

RHUBARB SWIRL 3-29-99 Top of page

18 graham crackers
½ cup sugar
3 tbsps. margarine, melted

Crush the crackers; combine with sugar and margarine. Press mixture into a 9x13" pan and chill in refrigerator.

Filling:
3 cups diced rhubarb
½-¾ cups sugar
1 pkg. strawberry gelatin (3 oz.)
1 pkg. instant vanilla pudding (3 oz.)
1¾ cups milk
8 ozs. whipped topping

Cook rhubarb with sugar until tender, about 10 minutes. Add gelatin; let stand until cool and syrupy. Mix pudding and milk until smooth; add whipped topping. Fold in the cooled rhubarb, in a swirl. Pour into the crust. Cool until set.

HOLIDAY MEATLOAF (1-11-99) 3-29-99

1½ lbs. ground veal
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.

STOVE TOP MEATLOAF (may/jun92pg7) 3-29-99

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.

SOFT CHOCOLATE CHIP COOKIES(w/instant pudding) (2-1-99) 3-29-99

1 cup margarine
¼ cup white sugar
¾ cup brown sugar
1 tsp. vanilla
2 eggs
1 box instant vanilla pudding (could use chocolate)
1 tsp. baking soda
¼ tsp. salt
2¼ cups flour
12 ozs. chocolate chips

Cream the margarine with both sugars. Add vanilla and eggs; mix well. Stir in the pudding mix, soda and salt, mix well. Add the flour and chips; blend well. Drop by tablespoons on ungreased cookie sheet. Bake at 375°, 8-10 minutes.

VARIATIONS ON SOFT CHOCOLATE CHIP COOKIE Can use chocolate pudding instead of vanilla. Also substitute chocolate chips with white chocolate chips or M&M's. 3-29-99

EASTER FRENCH TOAST (3-16-99) 3-29-99

Boil 1 minute to create caramel sauce:

½ cup butter or margarine
2 tbsps. white corn syrup
1 cup brown sugar

Beat together:

5 eggs
1 cup milk
1 tsp. vanilla
¼ tsp. salt

6 slices texas toast or french bread

LAUREL'S REFRESHING LIME SALAD (3-6-99) 3-29-99

Dissolve both gelatins in water; cool slightly. Add all other ingredients; mix well. Chill until firm.

SIMPLE BRISKET (3-10-99) 3-29-99
(Crockpot)

4-5 lb. fresh brisket
1 envelope dry onion soup mix
1 4 oz. can mushrooms, undrained

Trim fat from brisket. Put in pot fat side up. Spread soup mix over top. Moisten well and cover. Cook on low 10-14 hours.

SEAFOAM SALAD 3-29-99

1 can pears 15-16 oz. (reserve juice)
1 pkg. jello, lime
1 cup juice (heat until hot enough to dissolve jello)
2 3 oz. pkgs. cream cheese
2 tbsps. evaporated milk
1 8 oz. container cool whip

Blend pears, lime jello, juice, cream cheese. Cool slightly set and fold in cool whip. Chill again.

SOUR CREAM APPLE SQUARES 3-30-99

2 cups all purpose flour
2 cups firmly packed brown sugar
½ cup butter or margarine, softened
1 cup chopped walnuts
1-2 tsps. cinnamon
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
1 tsp. vanilla
1 egg
2 cups peeled, finely chopped apples

Preheat oven to 350°. In a large bowl combine the flour, brown sugar and butter; blend at low speed until crumbly. Stir in the nuts. Press 2¾ cups of crumb mixture into a 9x13" pan (ungreased.) to remaining mixture, add the rest of ingredients, except apples; blend well by hand. Stir in the apples. Spoon mixture evenly over the base. Bake for 25-35 minutes until toothpick comes out clean. Cut into squares,
serve hot with whipped cream or ice cream.

PAN PUFFED APPLE (Pannekoeken) (3-17-99) 3-31-99

1 tbsp. butter
2 lbs. cooking apples, peeled
3 tbsps. sugar, divided
1 tsp. vanilla
1/8 tsp. cinnamon
1 cup milk
2 eggs
2 egg whites
¼ tsp. salt
1 cup flour
powdered sugar

Combine milk, eggs, egg whites, salt, flour, and 1 tbsp. sugar. Mix until well blended and smooth. Set aside. Melt butter or margarine in skillet or pie plate in oven. Add apples and remaining 2 tbsps. of the sugar. Cook stirring constantly (on stove) occasionally (in oven) 15-20 minutes until tender, and liquid evaporates. Stir in vanilla and cinnamon. Remove from heat. Pour flour batter over hot apples. Bake 450° for 20 minutes then reduce to 350° 10-15 minutes, till puffed and brown. Sprinkle with powdered sugar and cut into wedges.

BREAKFAST HOT DISH (Farm Bureau) 3-31-99

1 box less 1 cup crutelles (croutons)
2 cups shredded cheese
2 lbs. little sizzlers, cut up
4 eggs
2½ cups cream of mushroom soup
1 small can mushrooms

Place crutelles in greased 9x13" pan. Top with cheese. Cook sausage till brown. Arrange sausage on top of cheese. Beat eggs and mix well, soup and mushrooms. Pour over sausage. Refrigerate overnight. Bake 350° 1 hour 15 minutes until browned.

MACHINE SHED POTATO SOUP (2-10-99) 3-31-99

3 CHEESE STUFFED FRENCH TOAST 3-31-99

8 2" slices french bread
¾ cup (3 ozs.) shredded mozzarella cheese
1 8 oz. pkg. cream cheese, softened
1 tbsp. ricotta cheese
3 tbsps. apricot jam

Missed rest...found this one on internet

3 CHEESE STUFFED FRENCH TOAST (allrecipes.com) 3-31-99

¾ cup shredded mozzarella cheese
4 ounces cream cheese, softened
1 tablespoon ricotta cheese
3 tablespoons apricot jam
8 2 inch thick slices French bread
2 eggs, lightly beaten
½ cup milk
1 cup cornflakes cereal crumbs
2 tablespoons butter
2 cups apricot nectar
¼ cup butter
2 tablespoons white sugar
2 teaspoons ground ginger
2 cups sliced fresh peaches
¼ cup confectioners' sugar for dusting

The night before: Split each bread slice four fifths of the way through. Spread the two sides apart so that they look like butterfly wings. Use a fork hollow out a shallow pocket on the inside of each slice. Discard the crumbs; set bread aside. In a medium bowl, mix together the mozzarella, cream cheese and ricotta cheese. Stir in the apricot jam. Spoon 2 tablespoons of cheese mixture into each bread slice. Place slices in a 9x13 inch baking dish. Cover and chill 8 hours or overnight. The next morning: Preheat oven to 400 degrees F (200 degrees C). Pour apricot nectar into a small saucepan and simmer over medium heat. Stir in sugar and cornstarch; cook until thickened.
Beat together eggs and milk. Dip bread slices into egg mixture and dredge in cornflakes crumbs. Melt 2 tablespoons butter in a large skillet over medium heat; cook bread 2 minutes on each side or until golden. Place in a lightly greased 9x13 inch baking dish. Bake at 400 degrees for 15 minutes. In a medium frying pan or skillet, heat ¼ cup butter, 2 tablespoons sugar and ginger over medium heat. Add peaches and cook for 3 minutes. Arrange French toast slices on individual plates. Top each serving evenly with peach slices, sprinkle with powdered sugar. Serve with apricot syrup.

Hints and helps:

Try Electrosal dishwashing agent on yellow stained clothing, powder or tablets.
Triazyme from Amway takes out yellow stains.
Fava beans can be found in the specialty section of many stores.

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