Mar. 1 Mar. 8 Mar. 15 Mar. 22 Mar. 29
IRON CHEF COMPETITION CONTESTANTS 3-01-08 Top of page
Halane Cummings of Center Point
Banana Bread Pudding with Dark
Rum Sauce
Iola Ehlers of Tipton
Peanut Butter Banana Cake
Margean Gardner of Marion
Tropical Fruit Banana Muffins
Terry Kroemer of Lowder
TROPICAL VACATION SALAD
Dianne Lawrence of Marion
Banana Butter Pecan Pancakes
Sue Richter of Lime Springs
Chocolate Chip Banana Cookies
PICKLED BEETS 3-01-08
Use sweet pickle juice to make a better tasting pickled beet.
HOMEMADE PIZZA 3-01-08
Makes enough dough for two 10-12 inch pizzas
1 1/2 cups warm water (105°F-115°F)
1 package (2 1/4 teaspoons) of
active dry yeast (check the expiration date on the package)
3 1/2 cups bread flour (can use
all-purpose but bread flour will give you a crisper crust)
2 Tbsp olive oil
2 teaspoons salt
1 teaspoon sugar
1 In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.
2 Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand.
3 Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours. If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Place the bowl of dough in this warmed oven to rise.
At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.
Preparing the Pizzas
Ingredients
Olive oil
Cornmeal (to slide the pizza onto
the pizza stone)
Toppings such as
Tomato sauce
Mozzarella or Parmesan cheese,
shredded
Feta cheese
Mushrooms, thinly sliced
Bell peppers, stems and seeds removed,
thinly sliced
Italian sausage, cooked ahead
Chopped fresh basil
Pesto
Pepperoni, thinly sliced
Onions, thinly sliced
Sliced ham
Special equipment needed
A pizza stone, highly recommended
if you want your pizza dough to be crusty
A pizza peel or a flat baking sheet
A pizza wheel for cutting the pizza,
not required, but easier to deal with than a knife
1 Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.
2 Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.
3 Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.
4 Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.
5 Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.
Repeat with the second ball of dough.
6 Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.
7 Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.
8 Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.
BEEF TENDERLOIN (didn't give) 3-01-08
4 to 6 pound beef tenderloin
20 fresh mushroom caps
4 strips of bacon (optional)
Season to Taste
Trim fat from surface of tenderloin.
Secure meat on spit. Place on rotisserie attachment. Place foil drip pan
under meat and insert meat thermometer in thickest portion of the coast.
After cooking over high heat for about 10 minutes (closing hood if so equipped),
reduce heat to medium high. If meat appears to be drying out, stop the
spit and fasten several strips of bacon to the roast with toothpicks or
skewers. Be sure not to let the bacon burn. When the meat thermometer reaches
140°, your roast should be done. Don't overcook this one. Test the
thickest part with a sharp knife. The center should be rare and the outer
portions at either end medium to well done. Total cooking time about 45
minutes. To serve carve ½ inch slices across the grain. While the
meat is cooking, place the mushroom caps liberally covered with butter,
in heavy duty foil. Seal well. Place package at edge of cooking area on
grill for about 15 to 20 minutes or
until done. After slicing tenderloin
steak, spoon mushroom caps over each steak before serving.
BUTTER CREAM FROSTING (alsoTwinkie Cake Frosting with less flour and all butter) 3-01-08
3 tbsps. flour
1 cup milk
1 cup butter, do not substitute
1 cup sugar
1 tsp. vanilla
Combine flour and milk the night before, refrigerate overnight. Cook in microwave, stir often. Cook until mixture looks like custard. Cover so it doesn't get a film on top and let cool. In another bowl, cream butter and vanilla. Add sugar very slowly while beating the butter. When custard is cool, combine both mixtures and beat well.
HOMEMADE PIZZA 3-01-08
2 tsps. yeast in a 1/4 cup warm water with a pinch of sugar. Stir and set aside.
Mix:
3 1/2 cups flour
1/4 cup olive oil
1 cup warm water
1 tsp. salt
Once yeast bubbles, add to flour mixture and beat. Turn out onto floured surface and knead until smooth. Put in clean bowl and dust with flour, cover. Set in warm place and let rise until doubled, about 1 hour. Divide in 3 balls. Roll each out on floured surface. Sprinkle each pan with cornmeal, place crust over and add favorite sauce and toppings. Bake at 500° for 10 minutes.
HOMEMADE PIZZA (apr68pg3, didn't give) 3-01-08
1 cup warm (not hot) water
1 package cake or dry yeast
1 teaspoon sugar
1 teaspoon salt
2 tablespoons salad oil or olive
oil
3½ cups sifted flour
Stir yeast in water until dissolved. Stir in sugar, salt and salad oil. Add 2 cups of the flour and beat until smooth. Stir in rest of flour. Turn out on floured board and knead until smooth and elastic. Place in greased bowl and brush top with shortening. Cover and let rise until double (about 45 minutes).
6 ounce can of tomato paste
½ cup water
1 teaspoon salt
1 teaspoon crushed oregano
dash of pepper
½ pound Mozzarella cheese
4 teaspoons olive or salad oil
4 tablespoons grated Parmesan cheese
Mix tomato paste, water, salt, crushed oregano and pepper for pizza sauce When dough is double in bulk, punch down and divide in half. Place on greased sheets. Stretch and roll to size (12 inch circles). Arrange ¼ pound of Mozzarella cheese on each circle of dough. Sprinkle 2 tablespoons olive or salad oil over that and top with 2 tablespoons grated Parmesan cheese. Bake at 400° for 25 minutes.
KENTUCKY FRIED CHICKEN COLE SLAW (3-9-02) 3-01-08
8 cups cabbage, very finely chopped
(1 head)
¼ cup shredded carrot (1
carrot)
½ cup sugar
½ tsp. salt
1/8 tsp. pepper
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
1½ tbsps. white vinegar
2½ tbsps. lemon juice
Be sure cabbage and carrots are chopped very fine (about the size of rice kernels). Combine all ingredients except cabbage and carrots. Mix until smooth. Add carrots and cabbage and mix well. Cover and refrigerate at least 2 hours before serving. (The key to making this taste like KFC is the 2 hours in the refrigerator to bring out the flavor.) Note: add ¼ cup oil and blend with other ingredients for 5 minutes.
IRON CHEF COMPETITION 3-08-08 Top of page
Winners:
1st:
Halane Cummings of Center Point
Banana Bread Pudding with Dark
Rum Sauce
2nd:
Terry Kroemer of Lowder
Tropical Vacation Salad
3rd
Sue Richter of Lime Springs
Chocolate Chip Banana Cookies
Margean Gardner of Marion
Tropical Fruit Banana Muffins
BANANA BREAD PUDDING WITH DARK RUM SAUCE From: Halane Cummings of Center Point 3-08-08
Pudding
3 ripe bananas, coarsely mashed
4 medium eggs
2 cups milk
1/2 cup granulated sugar
1/2 tsp. vanilla
1/4 tsp. salt
6 cups cubed bread (about 10 slices)
Sauce
1/2 cup butter
2 cups powdered sugar
1 beaten egg yolk
2 ounces dark rum
Preheat oven to 325°.
Mix together eggs, milk, sugar, vanilla, and salt. Beat until slightly frothy. Add in bananas. Mix. Add bread and mix. Place in greased baking dish. (I use a round casserole dish)Bake for 40 to 45 minutes or until a knife inserted near center comes out clean. Cool slightly.
While pudding is cooling, make sauce.
Melt 1/2 cup butter in sauté pan. Wisk in powdered sugar and cook until bubbly. Remove from heat and add several tablespoons of the hot mixture into the egg yolk beating continually. Add egg yolk mixture back into pan and cook until thickened. Mix in rum and cook for one minute, stirring constantly. Dish up and serve with sauce.
TROPICAL VACATION SALAD From: Terry Kroemer of Lowden 3-08-08
Dressing
1/4 cup Chopped Almonds
1/3 cup Orange Juice
1/3 cup Olive Oil
3 tbsps. Brown Sugar
2 tbsps. Rum or 1/2 tesp. Rum Extract
1/4 Paprika
Salad
3 Bananas, sliced
1 Avocado, sliced
3 Kiwi, sliced
1 Mango, sliced
1 Papaya, sliced
1/4 Pineapple, chunked
1 Mandarin Orange, separated
1/4 flaked Coconut
Combine dressing ingredients, shake, and let rest for several hours. Refrigerate.
I prefer to put salad ingredients in large bowl and toss with dressing to insure the pieces are evenly coated. Or you can serve dressing on the side at the table. Top with coconut.
BANANA BUTTER PECAN PANCAKES From: Dianne Lawrence of Marion 3-08-08
1 1/4 cups flour
3 tsps. baking powder
1 tbsps. sugar
1/2 tsp. salt
1 beaten egg
1 cup milk
2 tbsps. melted butter or salad
oil
1/2 cup pecan pieces
2-3 bananas, sliced
Sift together dry ingredients. Combine egg, milk and butter; add to dry ingredients stirring just till moistened. Bake on hot griddle. Sprinkle each pancake with pecans. Makes about 8 pancakes. Serve with sliced bananas and maple syrup.
CHOCOLATE CHIP BANANA COOKIES From: Sue Richter of Lime Springs 3-08-08
2 1/2 cups flour
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 cup butter or margarine
1 cup sugar
1 egg
1 cup mashed ripe bananas
2 1/2 tsps. baking soda
1 tsp. vinegar
1 6 oz. package chocolate chips
1/2 cup chopped nuts
Sift flour, salt, nutmeg and cimmamon into bowl. Set aside. Cream butter, gradually add sugar. Beat until light. Add egg, banana, soda, and vinegar. Beat until light and fluffy. Add gradually to flour misture. Mix well. Stir in choc. chips and nuts. Drop by teaspoonfuls onto lightly greased cookie sheet for 10-15 min on 350. Makes about 6 dozen.
PEANUT BUTTER BANANA CAKE From: Iola Ehlers of Tipton 3-08-08
Cake:
1 cup mashed ripe bananas
1/2 cup butter,softened
1/2 cup creamy peanut butter
1 cup whipping cream
3 eggs
1 package pudding-included butter
flavor cake mix
2 tablespoons flour
Frosting:
1 can vanilla ready to spread frosting
1/2 teaspoon banana or vanilla
extract
3 to 4 drops yellow food coloring,
if desired
Glaze:
1/2 cup powdered sugar
2 tbsps. creamy peanut butter
2 tbsps. milk
1/2 tsp. vanilla
Garnish:
2 medium bananas, thinly sliced
Heat oven to 350 degrees. Generously grease and flour 13 x 9 inch pan. In large bowl, combine mashed bananas and butter; mix well (mixture will look slightly curdled). Add peanut butter; beat well. Add whipping cream and eggs; beat at high speed until smooth. Add cake mix and flour; beat at low speed until moistened; beat 2 minutes at high speed. Pour into greased, floured pan. Bake at 350 degrees for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan, if desired. Cool completely. In small bowl, combine all frosting ingredients; stir until smooth and creamy. Frost cake. In small bowl, combine all glaze ingredients; beat until smooth. Drizzle glaze over frosting. Just before serving, garnish with banana slices. Store in refrigerator.
TROPICAL FRUIT BANANA MUFFINS From: Margean Gardner of Marion 3-08-08
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1 cup dried tropical fruit (combination
of pineapple, papaya and mango)
1/3 cup boiling water
1 1/3 cup mashed bananas (about
3)
1 1/2 cup wheat cereal (Wheaties)
1/2 cup corn oil
1/2 cup apple juice
2 eggs
Preheat oven to 350º. Prepare muffin tins.
Stir together the flour, baking powder, soda and cinnamon; set aside. In a small mixing bowl, stir together the chopped tropical fruit and water. Cover and let stand 10 minutes. Add the mashed bananas and slightly crushed cereal. Let stand another 2-3 minutes or until cereal is softened.
Meanwhile, in a large mixing bowl, beat the oil and apple juice until well blended. Add the eggs and mix well. Stir in the cereal mixture; then add the flour mixture and stir just until blended. Portion into muffin pans and bake 20-25 minutes (depending on size of pans).
CREAM CHEESE STUFFED PEAPODS 3-15-08 Top of page
1/4 cup spreadable chives and onion
cream cheese
4 tsps. thinly sliced green onions
dash salt
8 sugar peas
Tips, hints and helps: Place an apple in with your unripened bananas to help ripen them. 3-15-08
BUTTER CREAM FROSTING (alsoTwinkie Cake Frosting with less flour and all butter 3-01-08) 3-15-08
3 tbsps. flour
1 cup milk
1 cup butter, do not substitute
1 cup sugar
1 tsp. vanilla
Combine flour and milk the night before, refrigerate overnight. Cook in microwave, stir often. Cook until mixture looks like custard. Cover so it doesn't get a film on top and let cool. In another bowl, cream butter and vanilla. Add sugar very slowly while beating the butter. When custard is cool, combine both mixtures and beat well.
HOT MILK CAKE (nov/dec83pg4 didn't give) 3-15-08
1 cup sifted all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup hot milk
1 cup sugar
2 eggs
1 teaspoon vanilla
2 tablespoons butter or margarine
Sift first 3 ingredients together, add butter to the Hot milk and keep HOT. Beat eggs until thick and lemon colored, 3 minutes on High with a mixer. Gradually add sugar and beat at Medium speed until well blended. Quickly add the dry ingredients. Stir in HOT milk mix and vanilla. Bake in prepared 9 inch round or 8 inch square pan at 350° for 20-30 minutes or until it tests done.
BROILED COCONUT FROSTING (2-23-08) 3-15-08
Cream ¼ cup margarine and
1 cup brown sugar. Add 2 tablespoons light cream and mix well. Stir in
1 cup shredded or flaked coconut. Spread over warm cake. Broil 4-5
minutes or until golden. Serve
cake warm.
Tips, hints and helps: Place freshly fried french fries on a salt and peppered brown paper bag to season and drain grease. Also make sure your oil is hot enough so grease doesn't soak into the fries as much. 3-15-08
TWINKIE CAKE (may/jun81pg7, talked about the frosting) 3-15-08
1 yellow butter cake mix prepared
Line pan with wax paper. Bake in a 9x13" pan. Turn out on a cookie sheet and let cool. Take a string or thread and cut cake in 2 pieces lengthwise. Put bottom half back into the pan. Spread with filling. Flip top of cake back on top.
Filling:
5 tbsps. flour
1 cup milk
Cook until thick and let cool. When cool put in a mixing bowl. Add ½ cup margarine, ½ shortening,1 cup sugar, 1 tsp. salt, 1 tsp. vanilla. Beat until light and fluffy.
PECAN ENCRUSTED LAMB CHOPS 3-22-08 Top of page
4-6 lambchops, about 1 1/2- 2 lbs.
total
1/2 cup coursely chopped pecans
1/4 cup flat leafed parsley leaves
1 tbsp. fresh rosemary leaves or
1 tsp. dried
2 medium cloves garlic, chopped
1/4 cup bread crumbs, fine dry
plain or seasoned
1/2 tsp. salt
1/4 tsp. coursely ground black
pepper
2-3 tbsps. bold and spicy brown
mustard or Dejon mustard
Trim excess fat from chops. In food processor combine pecans parsley, rosemary, garlic, bread crumbs, salt and pepper. Process until very finely chopped, transfer to a plate. Meanwhile, add 1 tbsp. olive oil to a baking pan or a roasting pan that will hold as many chops as you have in one layer. Set oven to 350°. Place pan in oven to preheat. Rub each chop with mustard, roll it around in the pecan mixture. Place in the preheated pan and roast for 20 minutes for medium-medium rare, turning once halfway through.
CHEESE CAKE WITH PUDDING 3-22-08
1 8-oz. pkg. cream cheese
2 cups milk
1 pkg. lemon instant pudding
1 1/4 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter or oleo, softened
Mix crumbs, sugar and butter, then press into the bottom of an 8 x 8 pan. Bake for 8 minutes at 350°. Combine cream cheese and milk in blender. Mix well and add the pudding. Put into the cooled crust.
CHEESE CAKE #2 3-22-08
8 oz. cream cheese
7 oz. marshmallow cream
8-oz. cool whip
Whip the first two ingredients together. Add cool whip. Put into a 9 x 13 pan that has been prepared with a graham cracker crust. Refrigerate.
TOSCANA SOUP (Olive Garden) 3-22-08
1 lb. spicy sausage
1/2 lb. bacon
1 pint heavy cream
2 cups kale
2 large russet potatoes
2 garlic cloves, crushed
1 medium onion
2 can chicken broth
Brown the sausage and the bacon. Cool and crumble. Put 1 quart of water in a pan. Add minced onion, garlic, sliced potatoes and the broth. Boil and cook until the potatoes are tender. Add the sausage and bacon. Add the kale and cream. Heat. Cool to room temperature. Could also add fennel seeds and prosciutto instead of bacon.
TOSCANA SOUP (Olive Garden, didn't give) (1-30-99) 3-22-08
Heat oven 300°. Bake 3 links of Italian sausage on jelly roll pan 15-20 minutes. Drain on paper towels. Cool. Cut into ¼" slices, set aside.
¾ cup onion
1 slice bacon
Cook in a saucepan over medium heat 3-4 minutes. Stir in ¼ tsp. minced garlic. Cook 1 more minute.
1 can chicken broth (13-14 ozs.)
2 cups water
2 medium potatoes, peeled and sliced
Bring to boil. Reduce heat to medium. Simmer 25 minutes till potatoes are tender. Stir in 2 cups of thinly sliced fresh kale, 1/3 cup heavy cream, sausage. Cook 5 minutes. Serves 6.
CURRIED SPINACH AND PEANUT BUTTER 3-22-08
2 pounds spinach, collards may be
substituted
1 1/2 ounces peanut butter
1 tomato
1 onion
2 tsps. curry powder
1 cup coconut milk
3 tbsps. cooking oil
1 tsp. salt
Wash spinach, roll leaves together and chop. Drop tomato into boiling water for 30 seconds to 1 minute so it peels easily, then chop. Peel and chop onion. Combine peanut butter with coconut milk. Heat oil over medium heat in a large frying pan. Add onion, tomato, salt and curry powder. Saute for 5 minutes until onions are soft and translucent. Add spinach and continue cooking for 15-20 minutes, until spinach is cooked. Add peanut butter mixture to the heated mixture after 20 minutes, simmering for another 5 minutes, stirring constantly to ensure the mixture doesn't stick. Can be used as a side dish or main meal.
ANGEL FOOD LEMON BARS (may/jun98pg2) 3-22-08
1 pkg. One-Step Angel Food Cake
Mix (dry)
1 can lemon pie filling
1 cup coconut
Mix all ingredients well. Pour in a greased 9 x 13 pan. Bake at 350°, 30 minutes. (Cake will rise, and then fall you can dust with powdered sugar.
Requested Rhubarb Crumble from Martha Stewart. 3-22-08
MONSTER BARS 3-29-08 Top of page
1 stick soft margarine
1 cup brown sugar
1 cup sugar
1 1/2 cups peanut butter
3 eggs
1 tsp. vanilla
2 tsps. baking soda
4 1/2 cups oatmeal
3/4 cup chocolate chips
1/2 cup nuts
1/2 cup M&M's
Mix in order. Place in greased jelly roll pan. Dough will be stiff. Bake at 350º for 15 minutes. Do not overbake.
BANANA BREAD PUDDING WITH DARK RUM SAUCE From: Halane Cummings of Center Point (3-8-08) 3-29-08
Pudding
3 ripe bananas, coarsely mashed
4 medium eggs
2 cups milk
1/2 cup granulated sugar
1/2 tsp. vanilla
1/4 tsp. salt
6 cups cubed bread (about 10 slices)
Sauce
1/2 cup butter
2 cups powdered sugar
1 beaten egg yolk
2 ounces dark rum
Preheat oven to 325°.
Mix together eggs, milk, sugar, vanilla, and salt. Beat until slightly frothy. Add in bananas. Mix. Add bread and mix. Place in greased baking dish. (I use a round casserole dish)Bake for 40 to 45 minutes or until a knife inserted near center comes out clean. Cool slightly.
While pudding is cooling, make sauce.
Melt 1/2 cup butter in sauté pan. Wisk in powdered sugar and cook until bubbly. Remove from heat and add several tablespoons of the hot mixture into the egg yolk beating continually. Add egg yolk mixture back into pan and cook until thickened. Mix in rum and cook for one minute, stirring constantly. Dish up and serve with sauce.
ALMOST BEAU MONDE SEASONING (allrecipes.com) 3-29-08
1 tablespoon ground cloves
1 1/4 teaspoons ground cinnamon
1 tablespoon salt
1 tablespoon ground bay leaf
1 tablespoon ground allspice
2 tablespoons ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon celery seed
2 tablespoons ground white pepper
In a small mixing bowl. Sift together the clove, cinnamon, salt, bay leaf, allspice, pepper, nutmeg, mace, celery seed and white pepper; mix well and store in a tightly closed jar.
BEAU MONDE VEGETABLE DIP 3-29-08
1 cup mayonnaise
1 cup sour cream
2 tbsps. Beau Monde seasoning
minced onion
1/2 tbsps. dill weed
Mix together and use for dip.
CROCK POT BEEF AND NOODLES 3-29-08
2 cans beer
2 cans cream of mushroom soup
2 cans beef broth
Brown a 3-4 lb. beef roast. Place in crock pot with the beer and soup. Cook for 4 hours on high. Remove meat. Put noodles into crock pot. Cook the noodles. Tear up beef and put back in with noodles.
CHOCOLATE CHERRY BROWNIES (2-16-08) 3-29-08
1 box brownie mix
1 cup cherry pie filling
1/4 cup oil
2 eggs
1 1/4 cup chocolate chips
Mix all except the chips and put in a greased 9x13 pan. Bake at 350 for 30-35 minutes. Remove from pan and sprinkle chips over top. Spread after chips melt. Cool and cut into squares.
Tips, hints and helps: How can I get burned on grease off a heavy aluminum pan? Try re-heating the pan and scrubbing it again or denture cleaner. Put ammonia in a container, put pan into the ammonia and put all inside a black garbage bag and let it set in the sun. 3-29-08
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