March 5 March 12 March 19 March 26
SAUSAGE FILLED STARS (Yield 4 dozen) (12-8-99) 3-5-05 Top of page
1 lb. bulk sausage
1½ cups (6 oz.) shredded
cheddar cheese, reduced fat
1½ cups (6 oz.) shredded
Monterey Jack cheese
1 medium sweet red pepper, diced
1 medium green pepper, diced
1 can (4 oz) chopped green chilies,
drained
1 can (4½ oz) chopped ripe
olive, drained
1 envelope ranch salad dressing
mix
48 Won Ton wrappers
Vegetable oil
In a skillet, cook sausage until no longer pink; blot on paper toweling, rinse and drain. Add cheeses, peppers, chilies, and olives; add dressing mix; mix well. Set aside. Brush one side of each Won Ton with oil; press oil side down onto the bottom and up the sides of a muffin pan. Bake at 350° F for 5 minutes or until golden brown. Transfer to a baking sheet. Fill each with about 2 tbsp of the sausage mixture. Bake for 5 minutes or until heated through. Serve warm. Adapted from: Country Woman Christmas 1999, Reiman Publications, Greendale, WI
Wyler's soup starter or Bear Creek is good for colds. Follow directions and add cooked chicken. 3-5-05
FILLING FOR COBBLER OR PIE (Alice 2-5-05) 3-5-05
Frozen raspberries or blackberries
1 can sweetened condensed milk
1/4 - 1/3 cup flour depending on
juiciness of berries
3 eggs, beaten
Coat fruit with flour. Mix in eggs. Mix in milk. Can use with crumb crust like cobbler or 2 crusts for pie. Bake at 350° for 40 minutes.
Crumb topping:
1 cup sugar
1/2 cup flour
1 tsp. cinnamon
1/2 cup butter flavored crisco
SAUSAGE FILLED STARS (Yield 4 dozen) (12-8-99) 3-12-05 Top of page
1 lb. bulk sausage
1½ cups (6 oz.) shredded
cheddar cheese, reduced fat
1½ cups (6 oz.) shredded
Monterey Jack cheese
1 medium sweet red pepper, diced
1 medium green pepper, diced
1 can (4 oz) chopped green chilies,
drained
1 can (4½ oz) chopped ripe
olive, drained
1 envelope ranch salad dressing
mix
48 Won Ton wrappers
Vegetable oil
In a skillet, cook sausage until no longer pink; blot on paper toweling, rinse and drain. Add cheeses, peppers, chilies, and olives; add dressing mix; mix well. Set aside. Brush one side of each Won Ton with oil; press oil side down onto the bottom and up the sides of a muffin pan. Bake at 350° F for 5 minutes or until golden brown. Transfer to a baking sheet. Fill each with about 2 tbsp of the sausage mixture. Bake for 5 minutes or until heated through. Serve warm. Adapted from: Country Woman Christmas 1999, Reiman Publications, Greendale, WI
HARVEST DRINK (july71pg2) 3-12-05
Mix ¼ cup vinegar, ¼ to ½ cup sugar, ½ teaspoon ginger, ½ gallon cold water and ¼ teaspoon soda (optional). Soda adds fizz.
GINGER HARVEST DRINK (jul/aug95pg8) 3-12-05
¼ cup cider vinegar
¼ to ½ cup sugar
½ tsp. ginger
½ gallon cold water
Combine and chill.
CHICKEN BAKE (2-27-05) 3-12-05
Spray a casserole dish with cooking spray. Line with dried beef. Boneless chicken breasts wrapped in bacon. Put in casserole dish and cover with cream of chicken soup. Bake at 300° for 2 hours.
DRINK 3-12-05
Dissolve a packet of flavoraid grape into a little bit of water. Fill a gallon pitcher 3/4 full of water. Add 2/3 cup sugar and orange juice until the pitcher is full. Stir and serve.
NO FUSS, ALL PURPOSE PINEAPPLE CAKE (sep/oct87pg7, didn't give) 3-12-05
2 eggs
1 (20 oz.) can crushed pineapple.
undrained
2 cups all purpose flour
1 cup sugar
1 cup brown sugar, packed
2 tsps. baking soda
1 cup chopped walnuts
In large mixing bowl beat eggs till light & fluffy. Mix in remaining ingredients (except nuts) by hand. Stir in nuts. Spread in 9" x 13" x 2" ungreased pan. Bake 350° for 45-50 minutes or till toothpick comes out clean. Let cool. Cover with frosting.
PINEAPPLE CAKE 3-12-05
1 1/2 cups sugar
2 farm fresh eggs
2 cups flour
1 tsp. salt
1 #2 can crushed pineapple
1 tsp. soda
Mix well. Pour into a 9x13" greased pan. Sprinkle with 1/2 cup brown sugar and 1/2 cup of nuts before baking. Bake at 350° 35 minutes. 5 minutes before cake is done make below mixture.
1 5 oz. can evaporated milk
2/3 cup margarine
1/2 cup sugar
1 tsp. vanilla
Bring to boil for 1 minute. Take cake out of oven and pour this mixture over top. Let cool.
SUNFLOWER COOKIES (requested, didn't give, found at cooks.com) 3-12-05
1 cup butter
1 cup vegetable oil
1 cup brown sugar
1 cup white sugar
1 egg
3 1/2 cups flour
1/2 tsp. salt
1 tsp. soda
1 tsp. cream of tartar
2 tsps. vanilla
1 cup oatmeal
1 cup salted sunflower seeds
1 cup Rice Krispies
1 cup coconut, optional
Cream butter, oil and sugar. Add
egg and vanilla. Stir together flour, salt, cream of tartar and soda. Add
to creamed mixture. Add
oatmeal, sunflower seeds and Rice
Krispies. Bake at 350° for 15 minutes.
SWEET CARROT SOUFFLE (7-19-03) 3-12-05
2 lbs. peeled carrots, cut in half
¾ cup sugar
2 tbsps. flour
1½ tsps. baking powder
1½ tsps. vanilla
3 large eggs at room temperature
¼ cup butter, softened
1½ tbsps. sugar
whipped cream
Cover carrots with water and bring
to a boil. Reduce heat to medium. Cook 30 minutes until very tender and
drain. Preheat oven to 350°. Puree carrots in food processor with the
¾ cup sugar, flour, baking powder and vanilla. Add eggs, one at
a time, pulsing after
each addition. Add butter. Mix
well. Lightly grease 1½ quart souffle dish. Coat bottom and sides
with the 1½ tbsps. of sugar. Add carrot mixture and bake for 45
minutes, until center is set. Serve with whipped cream.
SIDE DISH CARROT SOUFFLE (7-19-03) 3-12-05
2 lbs. carrots, cooked and mashed
1 cup cracker or corn flake crumbs
1 cup milk
¾ cup grated sharp cheddar
cheese
¾ cup soft butter
¼ cup grated onion
1 tsp. salt
¼ tsp. pepper
3 eggs
Combine all except eggs. Beat eggs until frothy and fold into carrot mixture. Pour into 10x6 dish. Bake at 350° for 40-45 minutes.
PINEAPPLE CAKE (3-12-05) 3-19-05 Top of page
1 1/2 cups sugar
2 farm fresh eggs
2 cups flour
1 tsp. salt
1 #2 can crushed pineapple
1 tsp. soda
Mix well. Pour into a 9x13" greased pan. Sprinkle with 1/2 cup brown sugar and 1/2 cup of nuts before baking. Bake at 350° 35 minutes. 5 minutes before cake is done make below mixture.
1 5 oz. can evaporated milk
2/3 cup margarine
1/2 cup sugar
1 tsp. vanilla
Bring to boil for 1 minute. Take cake out of oven and pour this mixture over top. Let cool.
PINEAPPLE CAKE (7-12-03) 3-19-05
1 box yellow cake mix
1 pkg. vanilla instant pudding
¾ cup oil
¾ cup water
4 eggs
1 tsp. vanilla
cinnamon and sugar mixture
Mix the first four ingredients. Add 1 egg at a time. Add vanilla. Pour ½ the batter in pan, then sugar and cinnamon, then the rest of the batter. Bake 350° 50 minutes in greased and floured bundt pan.
Topping:
1 8 oz. can undrained crushed pineapple
1 pkg. vanilla instant pudding
1 8 oz. container cool whip
Mix and put on top cooled cake.
Requested Lady Fingers or Pudding Cake
CROCKPOT SCALLOPED POTATOES AND HAM 3-19-05
Put in crockpot
1 pound pre-cooked ham, diced
8 potatoes peeled and chunked
1/4 cup chopped onion
Mix one cream of mushroom soup, 1 cup water, and 1 envelope of Jimmy Dean country style white gravy mix. Mix and pour over potatoes and ham. Put on low for 9-10 hours or 5-6 hours on high. In the last 15 minutes add 3/4 cup shredded cheddar cheese.
Requested Taco Salad
TRIFLE 3-19-05
2 3 oz. pkgs. vanilla pudding mix
(not instant)
8 slices pound cake cut in 1/2
inch slices
1 10 oz. pkgs. frozen red raspberries,
thawed
1 16 oz. can sliced peaches, drained
1 cup cream, whipped (can use cool
whip, also works better if you use more cream)
Cook pudding according to package directions. Set aside to cool. Cut slices of pound cake into one inch cubes. In your favorite trifle bowl, layer cake cubes with raspberries, peaches and pudding, in that order. Repeat layers. Spread whipped cream over top. Chill thoroughly. Garnish top with slivered toasted almonds and raspberries or peaches. Serves 10-12.
FRUIT PIZZA (10-25-99 requested, didn't give) 3-19-05
Crust
1¾ cups all purpose flour
½ cup whole wheat or graham
flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup (½ stick) butter
or margarine, melted
1/3 cup honey
1 teaspoon pure vanilla extract
1 egg yolk, lightly beaten
¼ cup nonfat milk
Toppings
1 package (8 ounces) Neufchatel
or reduced fat cream cheese
¼ cup honey
3 cups assorted sliced or whole
fresh fruits
Toasted coconut or granola (optional)
Honey or chocolate syrup
To make crust: In a large bowl, combine flours, baking powder, baking soda and salt; mix well. In a small bowl, mix together melted butter, honey and vanilla; stir into flour mixture. Stir in egg yolk and milk; form into ball with hands. Place on a lightly greased pizza pan or baking sheet. With floured hands, press dough to form 12 inch circle. Bake at 375 °F for 12 to 15 minutes or until golden brown. Remove from pan; cool on wire rack.
To make topping:
In a small bowl, combine Neufchatel cheese and honey; mix until well blended.
To serve:
Spread topping onto crust to within ½ inch of edge. Arrange fruit over top; sprinkle with toasted coconut and drizzle with honey, if desired.
Nutrition information per serving (1/12 of recipe): calories 249; total fat 9 g; cholesterol 43 mg; sodium 222 mg; total carbohydrate 38 g; dietary fiber 3 g; protein 5 g
SWEET CARROT SOUFFLE (7-19-03) 3-19-05
2 lbs. peeled carrots, cut in half
¾ cup sugar
2 tbsps. flour
1½ tsps. baking powder
1½ tsps. vanilla
3 large eggs at room temperature
¼ cup butter, softened
1½ tbsps. sugar
whipped cream
Cover carrots with water and bring to a boil. Reduce heat to medium. Cook 30 minutes until very tender and drain. Preheat oven to 350°. Puree carrots in food processor with the ¾ cup sugar, flour, baking powder and vanilla. Add eggs, one at a time, pulsing after each addition. Add butter. Mix well. Lightly grease 1½ quart souffle dish. Coat bottom and sides with the 1½ tbsps. of sugar. Add carrot mixture and bake for 45 minutes, until center is set. Serve with whipped cream.
SIDE DISH CARROT SOUFFLE (7-19-03) 3-19-05
2 lbs. carrots, cooked and mashed
1 cup cracker or corn flake crumbs
1 cup milk
¾ cup grated sharp cheddar
cheese
¾ cup soft butter
¼ cup grated onion
1 tsp. salt
¼ tsp. pepper
3 eggs
Combine all except eggs. Beat eggs until frothy and fold into carrot mixture. Pour into 10x6 dish. Bake at 350° for 40-45 minutes.
TACO SALAD (sep/oct87pg3 requested, didn't give) 3-19-05
3 lbs. hamburger
2 cans cream of chicken, mushroom
or celery soup
1 can water
1 (10 oz.) pkg. shredded cheddar
cheese
1 pkg. taco seasoning mix
1 (6 oz.) can tomato juice
1 (11 oz.) bag Doritos
Brown meat. Add onion (optional). Drain. Combine seasoning mix and tomato juice. Let simmer for 2 minutes. Remove from heat. Add remaining ingredients except a few chips and a bit of cheese. Bake at 350° for 30-40 minutes. Top with remaining chips and cheese.
SAVORY BISCUITS (LADY FINGERS) (a recipe from an 1800's White House cookbook mar/apr01pg5 didn't give) 3-19-05
9 tbsps. Fine white sugar
9 eggs
9 tbsps. Flour
Put the 9 tbsp. of sugar in a bowl. Put the bowl in hot water to heat the sugar. When sugar is heated, break 9 eggs into the bowl. Beat quickly until they become warm and rather thick. Take bowl from water. Continue beating until cool. Stir in the 9 tbsp. flour. Take funnel, form into a 3" long & 1 " thick piece. Sift sugar over the top. Bake until light brown.
HOT FUDGE PUDDING CAKE (may/jun97pg6
didn't give) 3-19-05
Royal Fork Buffet Restaurant Cedar
Rapids, IA
2 cups flour
2 Tbsp. cocoa
½ tsp. salt
½ cup melted margarine
1½ cups sugar
1½ Tbsp baking powder
1 cup 2% milk
¼ cup chopped walnuts
2 cups brown sugar
6 Tbsp cocoa
3½ cups hot water
Combine the first seven ingredients until smooth. Stir in the nuts. Pour into ungreased 9x13 inch dish. Combine brown sugar and cocoa. Sprinkle evenly over batter. Gently pour hot water over batter. Do not mix. Bake in preheated 350° oven 45-50 minutes, until cake pulls away form side of pan. (Cake may not be completely set in center. It will set as it cools.) Serve warm.
#2 can = 2 1/2 cups
PUNCH BOWL TRIFLE 3-19-05
The day before bake a yellow or white cake. Cook 2 4 serving size vanilla or french vanilla pudding. Prepare per package directions. Can use instant. Drain 20 oz. can pineapple. 2 10 oz. pkgs. frozen strawberries, thawed but not drained. 16 oz. cool whip.
On the day, cut cake into small cubes. Put half of cake in bowl. Add half pudding, pineapple, strawberries, and cool whip. Repeat layers. Top with toasted coconut. Chill overnight. Serves 20-24.
Can also use 20 oz. can of cherry pie filling instead of strawberries. If you use cherry pie filling, you can also use cherry chip cake mix.
EVERYTHING BUT THE KITCHEN SINK 3-26-05 Top of page
2 quarts boiling water, add 12 oz. wide egg noodles, boil 10 minutes.
Brown 1 pound lean ground beef.
In bowl, combine:
1 15 oz. can of cream style corn
1 10 3/4 oz. can of cream of mushroom
soup
1 cup velveeta cheese, cubed
1/2 cup milk
pinch salt, pepper, onion salt,
garlic salt and Lawry's seasoning salt
Add hamburger to above then add cooked noodles. Spray 9x13" pan and pour into.
In another pan:
Melt 2 tbsps. butter
2 slices of bread, after being
run through the food processor
1/2 cup onion mixed with butter
and bread crumbs
Put over top and bake at 350° for 30 minutes.
BETTER THAN SEX CAKE (with pineapple from Laura Dean food network) 3-26-05
1 box yellow cake mix, prepared
per box ingredients
1 20 oz. can crushed pineapple,
undrained
1 1/3 cup sugar
1 3 oz. small pkg. french vanilla
pudding, prepared & cooled slightly
1/2 cups heavy cream
1 cup flaked toasted coconut
Preheat oven to 350°. Prepare cake mix per package directions. Pour into greased 9x13" pan. Combine pineapple plus 1 cup of sugar in pan and boil over medium heat, stirring constantly. Remove from heat and let cool slightly. Poke holes in cake. Pour pineapple mixture over cake. Pour slightly cooled pudding over pineapple layer. Refrigerate until cooled completely. Whip heavy cream and 1/3 cup sugar. Cover with whipped cream (or 1 tub cool whip). Sprinkle with toasted coconut.
"BETTER THAN SEX CAKE" (may/jun81pg1) 3-26-05
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.
Request for Beyond Rubies Fluff (didn't give) 3-26-05
ENGLISH TRIFLE 3-26-05
Line the outside of a trifle bowl with 1 frozen pound cake cut into slices, sprinkle with red wine or rum, if preferred. Spread all sides of cake slices with red raspberry jam. Cover with package of red raspberry jello and refrigerate. Prepare a package of vanilla pudding. When jello is set, pour pudding over top. Garnish with whipped cream, nuts and cherries.
BAR COOKIE 3-26-05
Greased 9x13" pan. Put 2 rolls of refrigerator chocolate chip cookie dough in bottom of pan top with 1 bag bite sized snickers.
Bake for 17-22 minutes at 350°.
PINEAPPLE BREAD PUDDING (7-10-04) 3-26-05
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)
SIDE DISH CARROT SOUFFLE (7-19-03) 3-26-05
2 lbs. carrots, cooked and mashed
1 cup cracker or corn flake crumbs
1 cup milk
¾ cup grated sharp cheddar
cheese
¾ cup soft butter
¼ cup grated onion
1 tsp. salt
¼ tsp. pepper
3 eggs
Combine all except eggs. Beat eggs until frothy and fold into carrot mixture. Pour into 10x6 dish. Bake at 350° for 40-45 minutes.
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