May 1 May 8 May 15 May 22 May 29
CABBAGE CASSEROLE (jan/feb77pg5 requested, didn't give) 5-1-04 Top of page
Shred one small head of cabbage. Sauté one pound of ground beef and drain. In a casserole, put in the cabbage and then add the meat (on top of the cabbage). Add ½ to ¾ cup raw rice plus one big can of tomatoes. Bake covered at 350° for about one hour.
LEMON FLUFF (4-10-04) 5-1-04
3 oz. pkg. lemon jello
1 small pkg. lemon pudding
1 8 oz. carton cool whip
1 20 oz. can crushed pineapple,
undrained
2 cups mini marshmallows
Make jello per pkg. directions. Let gel slightly. Add pudding, blend well. Add pineapple with juice. Fold in cool whip and marshmallows. Tip: If you chill your pineapple it will set up quicker.
POPCORN SALAD (may/jun96pg4) 5-1-04
1 cup finely chopped celery
1/2 cup finely chopped green onion
1/2 cup sliced water chestnuts
1 cup shredded cheddar
1 lb. fried, crumpled bacon
1 cup mayonnaise
2 teaspoons sugar
Combine and mix well. Two hours before serving, mix in 6 cups popped, small white kernel popcorn. (Do not use microwave popcorn.)
FIX AND FORGET CASSEROLE 5-1-04
1 small head of cabbage, shredded
1 cup chopped onion
Put in casserole dish and cover with 3/4 cup rice. Top with raw meatballs and cover with a can of tomatoes. Bake at 350° for an hour.
ALICE'S BREAD PUDDING (original recipe) (1-10-04) 5-1-04
1 loaf bread, cubed
1 can sweetened condensed milk,
save can
3 cans hot water
1 stick butter, melted
¾ cup sugar
1 tbsps. cinnamon
1½ tsps. nutmeg
5 eggs
1-2 cups raisins
Combine all but bread and raisins. Fold raisins and bread in. Pour into a 9"x11" or 13" pan. Sprinkle with cinnamon. Sprinkle vanilla sugar over top. (Put a few drops of vanilla into 1/3 cup sugar) Lay a sheet of aluminum foil loosely over top. Bake at 350° for 50 minutes. Remove foil and bake additional 10 minutes.
RHUBARB CUSTARD BARS (6-1-02) 5-1-04
Crust:
2 cups flour
1/4 cup sugar
1 cup cold butter or margarine
In a bowl combine flour and sugar. Cut in butter or margarine until mixture resembles course crumbs. Press into greased 9x13" pan. Bake 350° 10 minutes.
Filling:
2 cups sugar
7 tbsps. flour
1 cup whipping cream
3 eggs, beaten
5 cups finely chopped rhubarb fresh
or frozen thawed and drained
Combine sugar and flour in a bowl. Wisk in whipped cream and eggs. Stir in rhubarb. Pour over crust. Bake 350° 40-45 minutes or until custard is set. Cool.
Topping:
2 3 oz. pkgs. cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1 cup whipped cream or Cool Whip
Beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream or Cool Whip. Spread over top. Cover and chill. Cut into bars. Store in refrigerator.
Send old christmas cards (fronts
only), cardboard rolls or egg cartons to:
St. Judes Ranch For Children
100 St. Judes Street
Boulder city, Nevada 89005
Receive a greeting card from the president. 5-1-04
The Greeting Office
The White House
Washington D.C. 20500
Send your requests 6 weeks in advance
and put what you want the card for with first and last names.
100 YEAR OLD BREAD PUDDING RECIPE (2-17-01) 5-1-04
4 cups milk
2 eggs
1 tbsp. vanilla
1 cup sugar
½ cup raisins
3-4 slices of bread
Heat the milk. Beat the eggs. Add 1 cup sugar, a pinch of salt, vanilla and raisins (could substitute apricots or peaches). Add 3 to 4 slices bread. Stir well while adding warm milk. Bake at 375 degrees for 30 minutes. Stir mixture and bake additional 25 minutes.
Sauce for Bread Pudding:
Mix a 4 serving sized pkg. instant
pudding with 3-4 cups of milk. Sprinkle with nutmeg.
PINEAPPLE BARS (4-24-04) 5-1-04
2 eggs
1 1/2 cups sugar
1 16 oz. can crushed pineapple
undrained
2 1/2 cups flour
1 1/2 tsps. baking soda
1/2 tsp. salt
1 tsp. vanilla
Put mixture on large cookie sheet. Top with 1 1/3 cups flaked coconut. Top with 1/2 cup chopped walnuts. Bake for 20-25 minutes at 350°.
Glaze:
3/4 cup sugar
1/2 cup butter
1/4 cup evaporated milk
1/2 tsp. vanilla
1/2 cup nuts
Boil for 2 minutes. Cool. Put on bars while the bars are still hot.
DIABETIC FRUIT COOKIE (jul/aug95pg1) 5-1-04
½ cup prunes
½ cup dates
½ cup raisins
1 stick margarine
1 egg, beaten
1 cup flour
½ tsp. baking soda
1 tsp. vanilla
½ cup nuts
Cook fruit in 1¼ cups of water for 6 minutes. Add margarine and cool. Stir in remaining ingredients and chill 1 hour. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 12 minutes.
NO SUGAR COOKIE (nov/dec96pg2) 5-1-04
2 cups all purpose flour
2 tsps. double acting baking powder
½ tsp. salt
½ tsp. cinnamon
1 stick softened butter
1 large egg
½ cup orange juice
½ cup unsweetened applesauce
½ cup chopped walnuts
½ cup dark raisins
1 tsp. grated orange peel
Preheat oven to 375°. Combine all ingredients in a large mixing bowl. Mix well with a wooden spoon. Drop by tablespoonfuls, 2" apart, on a lightly greased cookie sheet. Bake 20 minutes until lightly browned. Remove to wire rack to cool completely.
PINEAPPLE ANGEL FOOD CAKE (jul/aug97pg7) 5-1-04
1 box one step angel food cake mix
1 (20 oz.) can crushed pineapple
1 tsp. vanilla
Combine by hand. Pour into a 9 x 13" dish. Bake 350° for 30-35 minutes.
ITALIAN SAUSAGE BRUNCH CASSEROLE (Woman Today Magazine) 3-27-04) 5-1-04
1 pound medium/mild Italian sausage
Brown and drain. Place in a 9x13" baking dish. Mix 2 1/2 cups biscuit mix (Bisquick) and 1 cup shreddedcheddar cheese
Combine
6 large eggs
1 cup milk
1 cup sour cream
Stir and put into dry ingredients. Pour on top of sausage. Top with Bruschetta type topping, chopped tomatoes and chopped fresh basil. Place on top of batter and bake 28-35 minutes at 350°. Top with another cup of shredded cheddar cheese and bake additional few minutes.
CABBAGE SOUP 5-8-04 Top of page
1 1/2 lbs. ground beef, browned
and drained
small head of cabbage, cut up and
cook about an hour, drain
1 large can tomato soup
1 beef boullion cube
1 package onion soup mix
3 tsps. sugar
Combine all ingredients. Heat through.
MANDARIN ORANGE CAKE (sep/oct82pg8) 5-8-04
1 cup sugar
1 cup flour
1 egg
Small can mandarin oranges, drained
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
Nuts, optional
Combine all ingredients in one bowl and beat 2½ to 3 minutes. Bake for 30 to 35 minutes at 350° in an 8 inch buttered pan. For topping, bring ¾ cup brown sugar, 3 tablespoons margarine or butter and 3 tablespoons milk to a boil and pour over hot cake.
MANDARIN ORANGE CAKE 5-8-04
1 box yellow cake mix
1 can mandarin oranges, undrained
4 eggs
1/2 cup vegetable oil
Mix together and bake at 350° for 35 minutes.
Topping:
1 small box dry vanilla instant
pudding
15 oz. can pineapple, undrained
8 oz. carton cool whip
DEHYDRATING MORELL MUSHROOMS 5-8-04
Scrub mushrooms thoroughly, discard any tough woody stalks. Cut tender stalks into short sections. Do not peel small mushrooms, peel large mushrooms and slice. Do not blanch or steam. Dry 8-10 hours in a food dehydrator.
PINEAPPLE BARS/CRUMB SQUARE 5-8-04
1 1/2 cups graham cracker crumbs
3 tbsps. sugar
6 tbsps. melted butter/margarine
2 pkgs. vanilla pudding
2 1/2 cups water
1 8 oz. can pineapple
1 cup pineapple syrup from can
Combine crumbs, sugar and butter. Press 2/3 of mixture into 9x9" pan. Bake 5 minutes at 375°. Allow to cool. In a saucepan combine, pudding mix, water and pineapple juice. Cook over medium heat, stirring until at full boil. Add pineapple and let cool 5 minutes, stirring once or twice. Pour over crumbs in pan and sprinkle the remaining crumbs over top. Refrigerate until firm, well set and cool. Serve with cool whip.
FREEZING MORELL MUSHROOMS (missed part of recipe) 5-8-04
(Missed beginning of recipe) Put them in freezer until frozen. Carefully pick them up and put them in a well sealed container and put waxed paper in between layers. Squeeze air out of Ziploc bag. Store in freezer until ready to fry.
BLUE RIVER MARSHMALLOW RHUBARB CAKE (jul/aug90pg4) 4-24-04
Cover bottom of an ungreased 9 x 13" cake pan with miniature marshmallows and 1 yellow cake mix, prepared per directions. Pour cake batter over marshmallows.
Layer #2:
4 cups finely cut up rhubarb
1 (6 oz.) pkg. strawberry Jello,
dry
½ cup sugar
Mix together and pour on top of first layer.
Pour a small carton of heavy whipping cream over top. Bake at 350° for 40-45 minutes.
MANDARIN ORANGE CAKE (jun72pg2) 5-8-04
2 cups flour
2 cups sugar
2 tsps. baking soda
2 eggs
1 tsp. salt
2 tsps. vanilla
2 small cans mandarin oranges,
drained
Combine all, beat 3 minutes. Bake in greased 9x13" pan at 350° 35-40 minutes.
3/4 cup brown sugar
3 tbsps. butter
3 tbsps. milk
Bring to a boil and dribble over top of cake while cake is still warm.
DIABETIC FRUIT COOKIE (jul/aug95pg1, requested, didn't give) 5-8-04
½ cup prunes
½ cup dates
½ cup raisins
1 stick margarine
1 egg, beaten
1 cup flour
½ tsp. baking soda
1 tsp. vanilla
½ cup nuts
Cook fruit in 1¼ cups of water for 6 minutes. Add margarine and cool. Stir in remaining ingredients and chill 1 hour. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 12 minutes.
HAMBURGER PIE (Rest of The Best of The Open Line Cookbook page 129, didn't give) 5-8-04
Fry one pound hamburger and 3 onions, diced. Pour off fat and add 1 can tomato soup. Pour over 1 can green beans, drained in greased casserole. Beat one egg into enough mashed potatoes for six and spread over top of casserole or in six different mounds. Bake at 400° til bubbly.
IOWA CHOCOLATE CAKE (Best Iowa Birthday Cake sep/oct82pg6, requested didn't give) 5-8-04
2 cups sugar
¾ cup lard
½ cup cocoa
2 eggs
¾ cup sour milk
2 cups flour
2 teaspoons soda
1 teaspoon vanilla
1 teaspoon salt
1 cup boiling water
Mix sugar and lard; add cocoa and
eggs. Alternately add milk and dry ingredients; add water last. Bake in
a 13x9x2 inch pan at 350°
45-50 minutes.
No show (auction) 5-15-04 Top of page
Rhubarb Sauce Tip: Add orange sections to the rhubarb and nutmeg 5-22-04 Top of page
Lemon Delicious (Aussie Pudding) 5-22-04
3 eggs, separated
2/3 cup sugar
1 oz. butter, melted
1 1/4 cups milk
3 tsps. grated lemon rind
1/2 cup lemon juice
2/3 cup self rising flour
2/3 cup sugar
Combine egg yolks with 1st 2/3 cup sugar. Beat until thick and creamy. Stir in butter, milk, lemon rind, lemon juice and flour. Put egg whites in bowl and beat until soft peaks form, add 2nd 2/3 cup sugar. Beat until glossy. Divide egg whites into 2 parts. Fold 1 part at a time into lemon mixture. Pour into lightly greased 2 qt casserole dish or individual souffle dishes. Stand in hot water dish 1/2 way up side of casserole. Bake at 350° for 50 minutes (casserole). For individual cups bake only 30 minutes. Do not let pudding burn. Serve with cream topping.
REVOLTING CASSEROLE (4-10-04) 5-22-04
1 pound hamburger, browned
1/2 bag chow mein noodles
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 soup can of milk
Mix all together and bake for 30-40 minutes at 350°.
CRAZY EGG BAKE (Mr. Food) 5-22-04
1 loaf pepperidge farms white bread
with substance, cubed
2 tubes, 12 oz. each, jimmy dean
regular sausage, browned and drained
3 cups grated cheddar cheese
Put bread into a 9"x13" pan. Put sausage over top bread. Top with cheese.
Scramble:
1 dozen eggs
3 cups milk
1/2 tsp. salt
1 1/2 tsps. dried mustard
Pour egg mixture over bread, sausage, and cheese. Let set over night in refrigerator. Bake at 325° for 45 minutes.
ITALIAN SAUSAGE BRUNCH CASSEROLE (Woman Today Magazine 3-27-04) 5-22-04
1 pound medium/mild Italian sausage
Brown and drain. Place in a 9x13" baking dish. Mix 2 1/2 cups biscuit mix (Bisquick) and 1 cup shredded cheddar cheese
Combine
6 large eggs
1 cup milk
1 cup sour cream
Stir and put into dry ingredients. Pour on top of sausage. Top with Bruschetta type topping, chopped tomatoes and chopped fresh basil. Place on top of batter and bake 28-35 minutes at 350°. Top with another cup of shredded cheddar cheese and bake additional few minutes.
SELF RISING FLOUR (jul/aug79pg3) 5-22-04
1½ teaspoon baking powder
½ teaspoon salt
1 cup flour
Sift thoroughly.
Lemon pudding is zestier if you use water instead of milk. 5-22-04
NO WEEP MERINGUE (4-17-04) 5-22-04
3 egg whites
1/2 of a 7 oz. jar of marshmallow
creme
Beat egg whites until frothy. Add marshmallow creme and continue to beat until mixture stands in peaks. Spread on pie and brown in 350° oven.
Try http://www.glutenfree.com/recipes.htm for gluten free recipes. 5-22-04
FIX AND FORGET CASSEROLE (5-1-04) 5-22-04
1 small head of cabbage, shredded
1 cup chopped onion
Put in casserole dish and cover with 3/4 cup rice. Top with raw meatballs and cover with a can of tomatoes. Bake at 350° for an hour.
LEMON FLUFF (4-10-04) 5-22-04
3 oz. pkg. lemon jello
1 small pkg. lemon pudding
1 8 oz. carton cool whip
1 20 oz. can crushed pineapple,
undrained
2 cups mini marshmallows
Make jello per pkg. directions. Let gel slightly. Add pudding, blend well. Add pineapple with juice. Fold in cool whip and marshmallows. Tip: If you chill your pineapple it will set up quicker.
Transplanted Chefs were a guest at the Louisiana Cajun Festival in the Amanas 5-29-04
BUFFALO SHRIMP 5-29-04 Top of page
2 cups flour
3 tbsps. cajun (creole seasoning)
spice
1 tbsp. garlic powder
1 tbsp. red pepper
1 tbsp. black pepper
Put ingredients and shrimp in a baggie and shake up. Fry shrimp and serve with hot sauce.
HOT SAUCE 5-29-04
3 tbsps. honey
2/3 cup jalapeno and hot sauce
1 tbsp. cajun (creole seasoning)
spice
2 lbs. shrimp
2 tbsps. dehydrated onion
Put shrimp in the sauce and let sit a while. Make sure the sauce is kept hot in crockpot.
FISH FRIED FRENCH FRIES 5-29-04
Roll french fries in cornmeal, then flour and fry.
CAJUN CHEESEBALL 5-29-04
2 pkgs. cream cheese
1 pkg. shredded colby jack cheese
4 tbsps. cajun (creole seasoning)
spice
Mix and form into ball. Serve with crackers.
ROAD KILL STEW (ha ha) 5-29-04
Pick up 4 still nice pieces of road
kill (Fox, Armadillo, Rabbit, Squirrel)
5 lbs. potatoes
2 pounds carrots
1/4 cup cajun (creole seasoning)
spice
Vinegar and chopped onions
Cook until you get stomach enough to eat it. (ha ha)
Eliminate gas in beans by adding 1 tsp. castor oil while cooking. 5-29-04
Alligator meat is available at Hy-vee for about $14 a pound. 5-29-04
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