GREEN CHILI BITES (4-20-02) 5-4-02 Top of page
2 4 oz. cans diced Ortega chilies
1 pound grated sharp cheese
5 eggs
Grease a 9x13 pan. Spread chilies to cover the bottom of pan. Sprinkle grated cheese over them. Beat eggs well and add a bit of salt to taste. Pour over chilies and cheese. Bake at 325° for 35 minutes or until eggs set and cheese begins to brown.
Requested Red Potato Salad. 5-4-02
LIVER 5-4-02
Cut liver up in not to thick slices. Dip in beaten egg. Roll in bread crumbs. Fry in butter or margarine until done.
CREAMY RHUBARB DESSERT (4-24-99) 5-4-02
Crust:
½ cup cold butter or margarine
1½ cups flour
½ cup chopped pecans
Cut butter in flour and mix in pecans. Put in bottom of a 9x13" pan. Bake 350° 15 minutes.
4 cups chopped rhubarb (can be part
strawberries)
½ cup sugar
2 tbsps. flour
Combine and put on top of crust. Bake another 15 minutes 350°.
Cheese layer:
2 8 oz. pkgs. cream cheese
½ cup sugar
1 tsp. vanilla
3 eggs
Beat till fluffy the cream cheese, sugar, vanilla. Add 1 egg at a time and beat well after each. Pour over hot rhubarb layer. Bake 30 minutes 350°.
Topping:
1½ cup sour cream
3 tbsps. sugar
1 tsp. vanilla
Combine sour cream, sugar, vanilla well and spread over hot cheesecake layer. Cool on wire rack 1 hour. Refrigerate overnight and add pecans if desired.
POTATO SALAD 5-4-02
6 cans new potatoes (can peal and
boiled own potatoes)
6 hard boiled eggs, optional
1 12 oz. carton cottage cheese
¾ cup mayonnaise
1 tbsp. yellow mustard or Dijon
2 tbsps. dill weed
Mix the last 4 ingredients and fold in the first 2.
DEATH BY
WHITE CHOCOLATE COOKIES 5-11-02 Top
of page
by All Homemade Cookies
These rich chocolate cookies contain both white chocolate chunks and nuts. But if you don't like all the nuts, you can omit them or substitute half the nuts with dried cranberries for another wonderful tasting cookie.
You will need the following ingredients
to make these delicious cookies:
1 pkg. (8 squares) Baker's Semi-Sweet
Baking Chocolate
¾ cup firmly packed brown
sugar
¼ cup (½ stick) butter
or margarine, softened
2 eggs
1 tsp. vanilla
½ cup flour
¼ tsp. baking powder
1 pkg. (6 squares) Baker's Premium
White Baking Chocolate, coarsely chopped, or 1 cup Bakers' White Chocolate
Chunks
2 cup chopped Macadamias or toasted
slivered almonds
Preheat your oven to 350° . Melt the semi-sweet chocolate in a double boiler or use a large microwavable bowl to microwave for 2 minutes on high. Stir until the chocolate is melted and smooth.
Stir in the sugar, butter, eggs, and vanilla with a wooden spoon until the mixture is well blended. Stir in the flour and baking powder, and then stir in the white chocolate and nuts.
Drop the mixture by a scant ¼ cupful onto ungreased cookie sheets. Bake for 13 to 14 minutes or until the cookies are puffed and feel set to the touch. Cool the cookies for 1 minute and then remove them from the cookie sheets to wire racks. Allow to cool completely.
Makes about 18 large cookies.
If omitting nuts, increase flour to ¾ cup to prevent spreading. (This will only make about 15 large cookies.)
This recipe comes courtesy of Baker's chocolate. Check out their web site at www.bakerschocolate.com.
PUMPKIN LAYER CHEESECAKE 5-11-02
2 8 oz. packages cream cheese, softened
½ cup sugar
½ tsp. vanilla
2 eggs
½ cup canned pumpkin
½ tsp. cinnamon
Dash ground cloves
Dash nutmeg
1 ready-to-eat graham cracker crust
( 6 or 9 oz.)
Mix cream cheese, sugar, vanilla with electric mixer on medium speed. Add eggs, mix until well blended. Stir pumpkin and spices into one cup of batter. Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 350 for 35-40 minutes or until center is almost set. Refrigerate 3 hours or overnight.
STRAWBERRY-CREAM ANGEL FOOD CAKE (Recipe courtesy Emeril Lagasse, 2001 Angel food cake dessert) (4-6-02) 5-11-02
1 plain angel food cake, baked and
cooled
1 (8 ounce) package cream cheese,
at room temperature
1 (12 ounce) can condensed milk
1/3 cup lemon juice
2 teaspoons almond liqueur, plus
2 teaspoons, or ½ teaspoon almond extract, plus ½ teaspoon
almond extract
2½ cups sliced fresh strawberries
(if use frozen drain)
1 cup heavy cream
2 tablespoons confectioners' sugar
Whole strawberries, stems removed,
as garnish
Using a serrated cake or bread knife, carefully cut the top 1 inch from the cake. Carefully remove and set aside. Using the tip of the knife, cut into the cake along the inner and outer edges, leaving a 1 inch border of cake intact. Using your fingers, carefully hollow out the cake between the two cuts, leaving an empty "tunnel". Tear the removed cake into bite size pieces and set aside.
In a large mixing bowl using an electric mixer, beat the cream cheese until light and fluffy. Add the condensed milk and beat until thoroughly combined. Stir in lemon juice and 2 teaspoons of the liqueur. Gently fold in the cake pieces and strawberries. Spoon the mixture into the tunnel in the center of the hollowed out cake, and cover with the reserved cake top. Cover cake with plastic wrap and refrigerate at least 8 hours or overnight.
When ready to serve the cake, whip the cream until it begins to form peaks Add the confectioners' sugar and remaining 2 teaspoons of liqueur. Whip until the cream forms stiff peaks but is not dry. Frost the cake with the heavy cream and decorate with reserved whole strawberries. Refrigerate for up to 1 hour, or serve immediately.
CUCUMBER ONION SALAD (frozen) 5-11-02
7 cups unpeeled, sliced cucumbers
1 medium onion sliced
2 tbsps. canning salt
2 cups sugar
1 cup cider vinegar
1 tsp. celery seed
Cover cucumbers, onions and salt with water. Allow to stand overnight. Drain well. Pack in freezer containers allowing 1 inch at the top. Mix sugar, vinegar and celery seed but do not cook. Pour over cucumbers and freeze. Allow 2 weeks before serving.
FROZEN FRUIT 5-11-02
1 (6 oz.) cans frozen orange juice
1 (6 oz.) cans frozen lemonade
1 cup pineapple chunks, undrained
1 cup sugar
2 cups bananas
any fruit, if canned, drain
Mix together, put in containers and freeze.
CUCUMBER ONION SALAD 5-11-02
½ cup pickling salt
4 cups sugar
4 cup vinegar
1 1/3 tsps. turmeric
1 1/3 tsps. celery seed
1 1/3 tsps. mustard seed
Stir until sugar is dissolved. Layer unpeeled, sliced cucumbers and onion slices in a container. Pour cold vinegar solution over and refrigerate or freeze.
SCALLOPED CHICKEN 5-11-02
½ cup flour
1 tsp. salt
3 cups chicken broth
3 cups diced cooked chicken
4 cups toasted or dried bread cubes
(½ inch)
1 can cream of celery, chicken
gumbo or cream of mushroom soup
Mix flour and salt with 1 cup of chicken broth until smooth. Stir into remaining broth and soup. Cook stirring until thickened. Mix chicken and bread cubes. Turn into buttered 9x12x2" dish. Pour thickened broth over all and bake at 350° for 40 minutes.
CREAMY RHUBARB DESSERT (4-24-99) 5-11-02
Crust:
½ cup cold butter or margarine
1½ cups flour
½ cup chopped pecans
Cut butter in flour and mix in pecans. Put in bottom of a 9x13" pan. Bake 350° 15 minutes.
4 cups chopped rhubarb (can be part
strawberries)
½ cup sugar
2 tbsps. flour
Combine and put on top of crust. Bake another 15 minutes 350°.
Cheese layer:
2 8 oz. pkgs. cream cheese
½ cup sugar
1 tsp. vanilla
3 eggs
Beat till fluffy the cream cheese, sugar, vanilla. Add 1 egg at a time and beat well after each. Pour over hot rhubarb layer. Bake 30 minutes 350°.
Topping:
1½ cup sour cream
3 tbsps. sugar
1 tsp. vanilla
Combine sour cream, sugar, vanilla well and spread over hot cheesecake layer. Cool on wire rack 1 hour. Refrigerate overnight and add pecans if desired.
CUCUMBER ONION SALAD W/ GREEN PEPPER 5-11-02
1 cup onions
7 cucumbers
1 cup green peppers
2 tbsps. canning salt
Sprinkle the vegetables with salt for 3 hours. Drain off 1 cup of liquid.
2 cups sugar
1 cup cider vinegar
1 tbsp. celery seed
Do not cook. Pour over onions, cucumbers, green peppers, and salt. Let set for 2 hours. Put in container and pour juice over it crumple up a piece of waxed paper and place in top of container to hold contents down. Close container and freeze.
SCALLOPED CHICKEN (5-11-02) 5-18-02 Top of page
½ cup flour
1 tsp. salt
3 cups chicken broth
3 cups diced cooked chicken
4 cups toasted or dried bread cubes
(½ inch)
1 can cream of celery, chicken
gumbo or cream of mushroom soup
Mix flour and salt with 1 cup of chicken broth until smooth. Stir into remaining broth and soup. Cook stirring until thickened. Mix chicken and bread cubes. Turn into buttered 9x12x2 dish. Pour thickened broth over all and bake at 350° for 40 minutes.
CREAM CHEESE RHUBARB PIE (may/jun85pg4) (also called RHUBARB CHEESECAKE DESSERT) 5-18-02
4 cups rhubarb, cut in 1 inch pieces
3 tablespoons corn starch
¼ teaspoon salt
sugar
1 9 inch unbaked pie crust
1 (8 ounce) package cream cheese
2 eggs
1 cup sour cream
almonds
In a 2 quart saucepan over medium, heat cook rhubarb, corn starch, salt and 1 cup sugar. Stir often until mixture boils and thickens. Preheat own to 425°. Pour rhubarb mixture into pie crust. Bake for 10 minutes. Remove from oven. In small bowl beat cream cheese, eggs and ½ cup sugar until smooth. Mix at medium speed. Pour over rhubarb mixture. Bake for 30-35 minutes at 350°. Cool on wire rack. Chill. Spread 1 cup sour cream on top. Garnish with almonds.
HAWAIIAN STRAWBERRY CRUMB PIE (12-15-01) 5-18-02
2 cups sliced fresh strawberries
1 6 oz. prepared Keebler graham
cracker pie crust
1 4 serving pkg. Jello sugar free
vanilla cook and serve pudding mix
1 4 serving pkg. sugar free strawberry
gelatin
1 cup (8 oz. can) crushed pineapple
packed in juice and undrained
½ cup diet Mountain Dew
1 tsp. coconut extract
2 tbsps. flaked coconut
2 tbsps. graham cracker crumbs
or 2 2½" squares made into crumbs
2 tbsps. chopped pecans
Preheat oven 350°. Evenly arrange
the strawberries into pie crust. In a medium saucepan combine the first
4 ingredients. Cook over medium heat 'til mixture thickens and starts to
boil, stirring often. Remove from heat. Stir in the coconut extract. Spoon
the mixture over the strawberries. In a small bowl combine coconut, graham
cracker crumbs and pecans. Evenly sprinkle the crumb mixture over
the top. Bake 30 minutes. Let set
for 15 minutes. Refrigerate 30 minutes. Cut into 8 pieces.
Tip: Cream of tartar can be purchased in Kalona under the name of Angel Cream at the Stringtown Grocery Store. Says it works better than regular cream of tartar.
RHUBARB DESSERT (jul/aug89pg7) 5-18-02
4 cups rhubarb, chopped (they said
3 cups rhubarb today)
1 cup sugar
1 yellow cake mix, dry
1 3 oz. pkg. Strawberry gelatin,
dry
1 stick margarine
1 cup water
Place rhubarb in 9x13" pan. Sprinkle on sugar. Sprinkle on cake mix. Sprinkle on gelatin. Drizzle on melted margarine. Pour on water. Bake at 350°, 45-60 minutes. Until done.
IRENE'S COOKIES (may/jun96pg6) 5-18-02
1 cup brown sugar
1 cup white sugar
1 cup crisco oil
1 cup crisco butter flavored
2 eggs
2 tsps. vanilla
4 cups flour
2 tsps. baking soda
4 tsps. cream of tartar
1 tsp. salt
12 ozs. chocolate chips
1 cup nuts (optional)
Cream the first four ingredients together. Add eggs and vanilla. Blend well. Sift the dry ingredients and add to mixture. Stir in chips and nuts, adding more flour if needed. Drop walnut sized balls onto cookie sheet. Bake 350 degrees 12-15 minutes.
HOLUBKE (Slovak Cabbage Rolls) (Anna Kolarik Baker) 5-18-02
1 pound hamburger, braised
1 cup raw rice, washed, drained
½ cup onions
1 tablespoon salt
½ teaspoon black pepper
1 medium cabbage
1 small can kraut
Prepare cabbage leaves by removing
core. Have a kettle of boiling water ready to set the head of cabbage in.
With 2 forks, peel leaves off when soft and pliable and remove to cool.
Sauté onions in about 3 tablespoons of bacon grease until nicely
browned. Mix together with braised meat and remaining ingredients, grease
and all. Fill each leaf with about 1 tablespoon of mixture and roll beginning
from
core end. Stuff ends in. Wash sauerkraut
in water and squeeze dry, putting half of kraut in bottom of kettle and
place cabbage rolls on top of one another. Cover with remaining kraut and
cut up remaining cabbage. Cover all with water, barely cover kraut. Cook,
when it begins to boil add about 3 tablespoons of catsup for flavor and
color. Cover with lid and cook on low fire about 1 hour and 15 minutes.
CHEESE BISCUITS (Like Red Lobster) (mar/apr98pg5) 5-25-02 Top of page
Mix together 2 cups Bisquick, 2/3 cup milk, and ½ cup shredded cheddar cheese. Add ¼ cup melted butter, ¼ tsp. garlic powder. Beat together for 30 seconds. Drop by teaspoonful on greased cookie sheet. Bake at 450° about 7-9 minutes, until lightly browned.
IMPOSSIBLE RHUBARB PIE (Land Between Two Rivers cookbook) 5-25-02
3 cups chopped rhubarb, finely cut
4 eggs
½ cup sugar
½ cup Bisquick
dash salt
1 tsp. vanilla
1 cup milk
3 tbsps. melted butter
Heat oven to 375° degrees. Grease 10" pan, put rhubarb in pan. Blend all remaining ingredients. Pour over rhubarb. Bake 50 minutes.
IMPOSSIBLE RHUBARB CUSTARD PIE (4-29-99) 5-25-02
Put in blender:
½ stick margarine
4 eggs
¾ cup sugar
½ cup flour
2 cups milk
1 tsp. vanilla
dash salt
1 tsp. nutmeg or cinnamon
Mix on high for 30 seconds, pour in a deep dish pie pan.
Topping: (mix in bowl)
2 cups chopped rhubarb
½ cup sugar
nutmeg and cinnamon, to taste
Pour carefully over mixture in pan. Bake at 350 for 40-45 minutes.
IRENE'S COOKIES (may/jun96pg6) 5-25-02
1 cup brown sugar
1 cup white sugar
1 cup crisco oil
1 cup crisco butter flavored
2 eggs
2 tsps. vanilla
4 cups flour
2 tsps. baking soda
4 tsps. cream of tartar
1 tsp. salt
12 ozs. chocolate chips
1 cup nuts (optional)
Cream the first four ingredients together. Add eggs and vanilla. Blend well. Sift the dry ingredients and add to mixture. Stir in chips and nuts, adding more flour if needed. Drop walnut sized balls onto cookie sheet. Bake 350 degrees 12-15 minutes.
DEATH BY WHITE CHOCOLATE COOKIES
(5-11-02) 5-25-02
by All Homemade Cookies
These rich chocolate cookies contain both white chocolate chunks and nuts. But if you don't like all the nuts, you can omit them or substitute half the nuts with dried cranberries for another wonderful tasting cookie.
You will need the following ingredients
to make these delicious cookies:
1 pkg. (8 squares) Baker's Semi-Sweet
Baking Chocolate
¾ cup firmly packed brown
sugar
¼ cup (½ stick) butter
or margarine, softened
2 eggs
1 tsp. vanilla
½ cup flour
¼ tsp. baking powder
1 pkg. (6 squares) Baker's Premium
White Baking Chocolate, coarsely chopped, or 1 cup Bakers' White Chocolate
Chunks
2 cup chopped Macadamias or toasted
slivered almonds
Preheat your oven to 350° . Melt the semi-sweet chocolate in a double boiler or use a large microwavable bowl to microwave for 2 minutes on high. Stir until the chocolate is melted and smooth.
Stir in the sugar, butter, eggs, and vanilla with a wooden spoon until the mixture is well blended. Stir in the flour and baking powder, and then stir in the white chocolate and nuts.
Drop the mixture by a scant ¼ cupful onto ungreased cookie sheets. Bake for 13 to 14 minutes or until the cookies are puffed and feel set to the touch. Cool the cookies for 1 minute and then remove them from the cookie sheets to wire racks. Allow to cool completely.
Makes about 18 large cookies.
If omitting nuts, increase flour to ¾ cup to prevent spreading. (This will only make about 15 large cookies.)
This recipe comes courtesy of Baker's chocolate. Check out their web site at www.bakerschocolate.com.
QUESO BLANCO 5-25-02
1 cup cheese (Monterey Jack, Asadero
or Chihuahua) shredded fine
4 ozs. green chilies
¼ cup Half & Half
2 tablespoon onion, chopped
fine
2 teaspoons ground cumin
½ teaspoon salt
1 serrano pepper, chopped fine
(optional)
1 tablespoon fresh cilantro,
chopped fine (optional)
Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally. Serve with fresh tostadas or hot flour tortillas.
NACHO CHEESE DIP 5-25-02
1 lb. hamburger, fried and drained
1 lb. velveeta
1 jar salsa
Mix together and heat.
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