To keep bread machine bread crust soft, place plastic bag over it after removing. (4-16-04) 5-7-05 Top of page
UNSTUFFED CABBAGE CASSEROLE 5-7-05
1 pound ground chuck
1 cup onions, chopped (1 medium
onion)
8 cups cabbage cut into 1" wide
strips
1/2 cup water
1 28 oz. can crushed tomatoes
1 tbsp. brown sugar
1 tbsp. white vinegar
1/2 tsp. salt
1 1/2 tsp. whole caraway seed
1 tsp. granulated garlic
Brown ground chuck and drain. Add chopped onions and cook about 3 minutes until soft. Add cabbage and water and cook for 5 minutes until cabbage starts to wilt. Add remaining ingredients. Bring to boil. Reduce heat, cover and simmer until cabbage is to desired tenderness. About 30 minutes.
BARBECUED SALMON 5-7-05
4 salmon steaks, 3/4 to 1" thick
3 tbsps. lemon juice
2 tbsps. soy sauce
salt and black pepper
1/2 cup KC masterpiece original
bbq sauce
fresh oregano sprigs
grilled mushrooms
Rinse salmon and pat dry. Combine lemon juice and soy sauce in shallow glass dish. Add salmon and let stand at cool room temperature no more than 15-20 minutes. Turning salmon several times. Remove salmon from marinade and discard marinade. Season lightly with salt and pepper. Lightly oil hot grill to prevent sticking. Grill salmon on covered grill over medium briquettes. Brush salmon with bbq sauce. Turn salmon and continue grilling until fish flakes easily when tested with fork. Remove fish from grill and brush with more bbq sauce. Garnish with oregano and mushrooms.
RHUBARB CUSTARD BARS (4-30-05) 5-7-05
Crust:
1 1/2 cups flour
1/2 cup sugar
1/8 tsp salt
1/3 cup butter
In a bowl combine flour, salt and sugar. Cut in butter or margarine until mixture resembles coarse crumbs. Press slightly into greased 9x13" pan. Bake 350° 15 minutes.
Filling:
1 1/2 cups sugar
1/3 cup flour
1 1/2 cups milk
3 eggs, beaten
5 cups chopped rhubarb
Combine sugar and flour in a bowl. Add eggs then milk. Blend well. Stir in rhubarb. Pour over baked crust. Bake 350° for 40 minutes or until custard is set. Cool to room temperature.
Topping:
8 oz. pkg. cream cheese, softened
½ cup sugar
½ tsp. vanilla
1 cup whipped cream or Cool Whip
Beat cream cheese, sugar and vanilla until smooth. Fold in Cool Whip. Spread over custard. Chill one hour. Cut into bars. Can sprinkle some cherry or strawberry jello powder over top rhubarb to add color.
Prepare regular salmon patties and add lemon juice and dill weed to diminish the fishy taste. 5-7-05
How to grill morell mushrooms on the grill? Make sure stems are removed. Grilling time is 10 minutes. Brush lightly with vegetable oil. Sprinkle with herbs and spices. Thread on vegetable skewers. Grill over medium heat. 5-7-05
SONNY'S ONION RINGS (jan/feb99pg6) 5-7-05
Pour 1 can of beer in a bowl. Stir in enough flour to make it like a medium pudding. Cover and refrigerate for 3 days. Slice an onion, and soak the pieces in whole milk about 1 hour before cooking. Heat electric skillet to 375°. Separate onion slices and dip in batter and fry. (If frying other veggies like mushrooms, cauliflower, etc. do these before frying the onions. If reheating leftover onions, place on a cookie sheet and heat in a 250° oven.)
BAR-B-QUE SAUCE (may/jun80pg1) 5-7-05
1 package dry onion soup mix
8 ounce jar apricot preserves
1 small jar of Russian salad dressing
Mix together well and store overnight in the refrigerator.
ONION RING BATTER VARIATION 5-7-05
Instead of beer use jalapeno juice and dried red pepper seeds. Also could use garlic or cumin, or cajun spice. Greek seasoning could also work.
Boil potatoes in Shrimp boil you get from the grocery store and let small unpeeled potatoes sit in liquid to give them a unique flavor. 5-07-05
Make sure onion rings or hot dogs are patted dry, dust lightly with flour to keep batter on before frying. 5-7-05
PUNCH BOWL TRIFLE (3-19-05) 5-7-05
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.
A LO-CAL SALAD DRESSING (jul/aug79pg7
didn't give) 5-7-05
(9 calories per tablespoon)
1 medium cucumber, peeled and seeded
Toss into the blender. Then, add 1½ cups yogurt (plain). Puree with the blender. Add ½ teaspoon salt, 1 tablespoon chopped chives, ¼ teaspoon diced mint (or 1 teaspoon fresh mint, crushed), ¼ teaspoon ground black pepper, and a dash of Worcestershire sauce. Blend well. Refrigerate for about 1 hour, and serve with a garden salad.
A LO-CAL RUSSIAN DRESSING (jan/feb81pg2 didn't give) 5-7-05
1 cup tomato juice
¼ cup lemon juice
1/3 cup sugar or artificial sweetener
1 teaspoon onion juice
2 teaspoons salt
¼ teaspoon pepper
½ teaspoon paprika
2 teaspoons prepared mustard (old
fashioned preferred)
2 tablespoons chopped green pepper
Mix all ingredients together well. Store in refrigerator.
SALAD DRESSING 5-7-05
3 tbsps. sugar (1/2 honey 1/2 splenda)
1/2 tsp. salt
3 tbsps. white vinegar
3 tbsps. olive oil
Shake and serve on salad or vegetables.
LO-CAL FRENCH DRESSING (didn't give jan/feb76pg6) 5-7-05
1 Tbsp. cornstarch
1 cup water
4 Tbsp. wine vinegar
2 Tbsp. vegetable oil
1 clove garlic
¾ tsp. salt
¼ tsp. pepper
¾ tsp. paprika
Mix well in a small saucepan. Bring to boiling, stirring constantly over LOW heat. Cook five minutes more. Cover and chill.
ONION RINGS 5-7-05
Water
flour
buttermilk
crushed crackers
To make lavender jello, add blue food coloring to red jello or red food coloring to blue jello. Depending on what you're making you could use grape jello with milk or cream cheese to make a lighter color purple. Top of page
TO MAKE DILL PICKLES INTO SWEET PICKLES 5-14-05
chunk up dill pickles into bottom
of 2 qt jar
1/2 quart cider vinegar
1 tsp. pickling spices
Fill jar with pickles, gradually add 3 cups sugar. Don't shake. Reseal jar and place in refrigerator for 2 weeks.
SWEETENED DILLS (didn't give 8-25-99) 5-14-05
1 qt. kosher dills, whole
Cut in half lengthwise in bowl. Add ½ cup sugar. Leave on counter with lid on. Drain juice next morning.
1 1/3 cup sugar
1 tbsp. dill seed
¼ tsp. garlic powder
Boil above 3 few minutes then cool. Pour over pickles and refrigerate 2 days.
COLD ASPARAGUS SALAD (4-30-05) 5-14-05
Cook some asparagus until just tender. Drain well. Pour zesty italian dressing over and refrigerate at least a day. Serve chilled.
TIA MARIA CAKE 5-14-05
1 Large Angel Food Cake
1/2 Cup Tia Maria
2 Tbs. Whipping cream
2 cups Whipping cream
2 Tbs. Tia Maria Liqueur
2 Tbs. Icing sugar
6 Almond Roca bars
Cut cake into two layers. Place
each on a plate. Combine 1/2 cup Tia Maria and 2 Tbs. cream. Prick cake
all over with skewer - both layers. Drizzle Tia Maria mixture over all
parts of each layer: Bottom and top. Cover with Saran Wrap and chill several
hours.
Two hours before serving, whip
two cups of cream and fold in 2 Tbs. Tia Maria and the icing sugar. Ice
cake, including layers.
Crush Almond Roca and toss over
top and sides of cake. Chill until serving time.
ALMOND ROCA 5-14-05
Yield: 6 servings
2 c (1 pound) butter
2 c Sugar
1/2 c Whole almonds
1 lg Package chocolate chips
1/2 c Walnuts ground in a blender
Melt butter over high heat. Add sugar, stirring until it foams up well. Continue over high heat, adding almonds. Continue to cook, stirring continually until mixture is color of mahogany and sugar is all melted. (Take it off the heat for a moment if it starts to smoke.) Stir as you take it off the heat permanently and pour quickly onto your biggest flat pan with sides. Tilt to spread evenly. After 5 minutes, pour on chocolate chips. When they have melted a bit, spread them over the top of the hot mixture with a rubber scraper. Scatter ground walnuts over the top, shaking to distribute evenly. Candy is thoroughly cooled when the chocolate is dull looking. (Cool at least three hours at room temperature.) Break into pieces and it's ready to eat.
DILL INTO SWEET PICKLES 5-14-05
1 qt. sliced dills
rinse several times in cool water
Add 2 1/2 cups sugar
1/2 cup cider vinegar
1 tsp. mustard seed
1 tsp. celery seed
1 tsp. alum
Stir together and leave set. Stir several times. Return to quart jar and refrigerate.
HOMEMADE FISH CHOWDER 5-14-05
bluegill or walleye fillets
1-2 cans condensed potato soup
1-2 cans condensed cream of celery
1/2 onion, chopped
Clean and dice fish into 1/2 inch squares. Saute onions and add fish pieces. Cook 3-4 minutes. In deep pot, pour soup and equal cans of whole milk (1 can of soup, 1 can milk). Add fish mixture. Salt to taste. Add julienned carrots to make sweeter. Heat through.
SWEET PICKLES 5-14-05
Drain favorite dill pickles. Add half jar or full jar of vinegar and fill up with sugar. Shake and enjoy.
JUSTIN'S CHICKEN DISH 5-14-05
1/2 package egg noodles
2 cans chicken breast
cream of celery soup
Cook noodles and drain. Add soup and chicken. Salt and pepper to taste. Fry potatoes and add.
SWEET PICKLES 5-14-05
1/2 cup cider vinegar
1/2 cup sugar
Bring to boil until dissolved. 1 qt. kosher dills. Rinse in cold water 3-4 times. Return to jar. Add cooled liquid. Set in refrigerator.
RHUBARB CUSTARD BARS (4-30-05) 5-21-05 Top of page
Crust:
1 1/2 cups flour
1/2 cup sugar
1/8 tsp salt
1/3 cup butter
In a bowl combine flour, salt and sugar. Cut in butter or margarine until mixture resembles coarse crumbs. Press slightly into greased 9x13" pan. Bake 350° 15 minutes.
Filling:
1 1/2 cups sugar
1/3 cup flour
1 1/2 cups milk
3 eggs, beaten
5 cups chopped rhubarb
Combine sugar and flour in a bowl. Add eggs then milk. Blend well. Stir in rhubarb. Pour over baked crust. Bake 350° for 40 minutes or until custard is set. Cool to room temperature.
Topping:
8 oz. pkg. cream cheese, softened
½ cup sugar
½ tsp. vanilla
1 cup whipped cream or Cool Whip
Beat cream cheese, sugar and vanilla until smooth. Fold in Cool Whip. Spread over custard. Chill one hour. Cut into bars. Can sprinkle some cherry or strawberry jello powder over top rhubarb to add color.
Pour mixture over rhubarb. Bake at 375° for 30 minutes.
Sauce:
1 cup sugar
2 tbsps. margarine
1 tbsp. flour
1 cup water
1/2 tsp. almond flavoring
Heat to boil until thickened. Pour over rhubarb pudding after removing from oven.
PICKLED ASPARAGUS 5-21-05
Snip asparagus at the bottom. Fill jar with raw asparagus. Fill jar with 1/2 dill pickle juice and 1/2 vinegar. Let sit in the back of your refrigerator for 1 month. Can add jalapenos for extra taste.
Request for Pesto with crumbled blue cheese 5-21-05
Request for Carrot Cake with Caramel Frosting 5-21-05
GRAPE PIE 5-21-05
Preheat oven to 400 degrees
1-1/2 lbs. (4 Cups) Grapes {Concord
or any good flavored grapes}
1 Cup sugar
1/4 Cup all-purpose flour
1/4 tsp. salt
1 Tbs. Lemon juice
1-1/2 Tbs. Butter melted (you can
use more if you like butter like I do)
1 9" unbaked pastry shell
Crumb Topping
Slip skins from grapes; set skins aside. Bring pulp to boiling point; reduce heat, and simmer 5 minutes. Press through sieve to remove the seeds. Add skins Combine sugar, flour, & salt. Add Lemon juice, butter, and Grape mixture. Pour into pastry-lined pie pan. Top with crumb topping: 1/2 Cup flour with1/4 Cup of sugar. Cut in 1/3 Cup of butter till crumbly. Sprinkle over pie. Bake for about 40 minutes.
DON'S PINEAPPLE & RHUBARB PIES (Carey Brothers, didn't give) 5-21-05
3 Cups Cane Sugar
3 Jumbo or EXTRA Large eggs
1/2 Cup flour
Beat eggs slightly combine and
mix the sugar and flour until smooth.
Blend in 2 - 20oz. cans of partially
drained Crushed Pineapple
MIX WELL
Add food coloring if desired
3 - 9" Pastry Pie shells in pie pans. Put 3 Cups of fairly finely chopped pieces of Rhubarb and 2 -3 Tbs. of Butter [I like 3-4 Tbs.]. Cover the Rhubarb with 1/3 of the Pineapple sauce. Top with pastry shell cut vent holes. Bake 400 degree oven for 50-60 minutes.
PESTO 5-21-05
Fresh basil, about handful
Fresh parsley
Bunch of garlic cloves
In blender add good olive oil.
Blend into light paste.
Can add parmesan cheese if you'd
like.
Use 2 tbsps. over pasta.
BEN'S DIP 5-21-05
1 can tuna
3 oz. cream cheese
1 can mushrooms
small amount of green onions
1/2 cup mayonnaise
Puree. Add parsley after puree. Serve with cucumber slices.
Pesto 5-21-05
Basil
Garlic
Parsley
pine nuts or blanched almonds
1/2 - 3/4 cup parmesan cheese
Blend in food processor. Good on pasta or on sandwiches as a spread.
CREAM OF ASPARAGUS SOUP (A Taste of Terrace Hill) 5-21-05
1 pound fresh cut asparagus
6 cups chicken broth
1/2 tsp. salt
1/3 cup minced onion
3 tbsps. butter/margarine
1/4 cup flour
2 egg yolks
1/2 cup whipping cream
Cook asparagus in boiling chicken broth and salt until tender. Drain reserving broth. Cook onion in butter until soft. Blend in flour and stir until bubbly. Blend in chicken broth. Bring to boiling, reduce heat and simmer 5 minutes. Add asparagus and puree mixture in blender until smooth. Blend egg yolks and whipping cream in bowl. Add 1 cup hot soup to egg mixture. Add into remaining soup gradually. Return to heat but do not boil. 6-8 servings.
Suggestion for Asparagus soup above, instead of using cream and egg you could add cheese. 5-21-05
TOD DURCH SCHOKOLADE (DEATH BY
CHOCOLATE) (8-18-01) 5-21-05
Judy Condon, Iowa City, IA
1 recipe of chocolate brownies,
baked in 9 x 13" pan
¼ cup Kaluha, optional
2 pkgs. chocolate mousse, prepared
1 lg. container whipped topping
8 Heath Bars, crushed
1 cup pecans, chopped
Prepare brownies. Cool and poke holes. Pour Kaluha over brownies. Crumble and place half in a large serving bowl. Prepare the chocolate mousse according to directions and divide into two portions. Spread half of the mousse over the crumbled brownies. Spread half the container of whipped topping over the mousse. Crush the Heath Bars and the nuts and sprinkle half over the whipped topping. Repeat layers. Refrigerate and allow to set for several hours or overnight for flavors to mingle. This is absolutely delicious and will serve 12-15 people easily. (Maybe more because it's very rich.)
For a crumb topping for the above peach pie or any other pie, combine 1/3 cup firmly packed brown sugar, ½ cup flour, ½ teaspoon cinnamon, and 2½ tablespoons softened butter. Mix until crumbs are pea sized. (aug68pg1) 5-21-05
SOUTHWESTERN LASAGNA (4-23-05) 5-28-05 Top of page
9 lasagna noodles, cooked ahead
1 pound ground beef
1 envelope taco seasoning
30 oz. spaghetti sauce
1 container of Ricotta cheese
1 small can chopped green chilis
Mix cheese and chilis with 1 egg.
1 can corn, drained
1 can black beans, drained and
rinsed
1 pkg. shredded monterey jack cheese
Brown ground beef, drain and add taco seasoning. Alternate sauce, noodles, ricotta cheese, corn, black beans and monterey jack cheese. Bake at 350° for an hour or so.
LASAGNA (Pine Inn) (4-23-05) 5-28-05
1/2 pound lasagna noodles
2 tbps. cooking oil
2 cloves garlic, minced
1 diced onion
1 pound ground beef
2 1/4 tsps. salt
1 tsp. pepper
1 tsp. basil
3 tbsps. parsley
2 6 oz. cans tomato paste
1 1/2 cups hot water
2 eggs, beaten
1 pound cottage cheese
1/2 pound mozarella cheese
1 cup parmesan cheese
Boil noodles until tender. Cook
ground beef in cooking oil until red is gone. Add garlic, onions, salt,
pepper, basil and parsley. Mix tomato paste with hot water and put into
meat mixture. Mix eggs and cottage cheese together. Put a layer of meat,
then noodles, then cheese mixture, another layer of noodles and remaining
meat. Lay mozarella cheese on top then top with parmesan. Bake at 350°
until
bubbly and brown. Let sit until
firm.
RHUBARB BREAD (almost same as may/jun78pg3) 5-28-05
1½ cups brown sugar
1 egg, beaten
2/3 cup liquid shortening
1 cup buttermilk
1 tsp. each, salt, vanilla, and
soda
2½ cups flour
2 cups rhubarb
Topping:
½ cup sugar
½ tsp. cinnamon
1 tbsp. butter
Mix until crumbly and sprinkle over batter in loaf pans.
Combine first 4 ingredients. Mix in dry ingredients. Stir in vanilla and rhubarb. Pour batter into 2 greased and floured loaf pans. Top with topping and bake at 350° 45-50 minutes.
RHUBARB CUSTARD BARS (4-30-05) 5-28-05
Crust:
1 1/2 cups flour
1/2 cup sugar
1/8 tsp salt
1/3 cup butter
In a bowl combine flour, salt and sugar. Cut in butter or margarine until mixture resembles coarse crumbs. Press slightly into greased 9x13" pan. Bake 350° 15 minutes.
Filling:
1 1/2 cups sugar
1/3 cup flour
1 1/2 cups milk
3 eggs, beaten
5 cups chopped rhubarb
Combine sugar and flour in a bowl. Add eggs then milk. Blend well. Stir in rhubarb. Pour over baked crust. Bake 350° for 40 minutes or until custard is set. Cool to room temperature.
Topping:
8 oz. pkg. cream cheese, softened
½ cup sugar
½ tsp. vanilla
1 cup whipped cream or Cool Whip
Beat cream cheese, sugar and vanilla until smooth. Fold in Cool Whip. Spread over custard. Chill one hour. Cut into bars. Can sprinkle some cherry or strawberry jello powder over top rhubarb to add color.
BBQ CUPS (Today's Woman) 5-28-05
3/4 pound ground beef
1/3 cup tomato sauce
1/4 cup chopped onion
2 tbsps. brown sugar
1 8 oz. can refrigerator biscuits
3/4 cup shredded cheddar cheese
dash of chili powder
2 tbsps. ketchup
salt and pepper to taste
Preheat overn to 400° brown beef and drain. Add other ingredients except biscuits and cheese. Place a biscuit in one each in 12 ungreased muffin cups. Press biscuit around sides. Put meat mixture into cups and top with cheese. Bake 10-12 minutes.
RHUBARB JAM WITH PIE FILLING (jul/aug83pg4) 5-28-05
6 cups chopped rhubarb
4 cups sugar
1 (3 ounce) package cherry jello
1 can instant cherry pie filling
Mix rhubarb and sugar. Let set overnight. Cook 10 minutes and add jello. Stir till dissolved and stir in pie filling. Place in jars and store in refrigerator or freeze.
Caller suggested 3 cups of sugar instead or it's too much sugar. Also cook 20 minutes instead of 10.
RHUBARB STRAWBERRY JAM (may/jun86pg7) 5-28-05
5 cups rhubarb
4 cups sugar
Let stand for one hour. Cook until tender along with enough water to cover bottom of pan so rhubarb doesn't burn. Add 1 - 3 oz pkg. of strawberry jello. Boil for one minute. Seal in jars. Process for 15 minutes in boiling water bath.
BLUEBERRY-RHUBARB JAM (mar/apr99pg6) 5-28-05
5 cups diced rhubarb
½ cup water
2 pkgs. (3 oz.) raspberry gelatin
4 cups sugar
1 can (21 oz.) blueberry pie filling
Cook rhubarb in water to a mush. Add sugar and cook over low heat until dissolved. Bring to a boil, continue boiling for 2 minutes. Add gelatin and pie filling; stir until gelatin is dissolved. Pour into jars and cool. Store in refrigerator.
RHUBARB ANY FRUIT JAM 5-28-05
6 cups rhubarb cut up
4 cups sugar
Combine in large bowl and let sit overnight or until rhubarb is soft. Heat until boiling. Boil hard for 6 minutes. Remove from heat and stir in 2 small packages jello (any flavor and matches pie filling). Stir in one can pie filling (any flavor) Mix together and cool slightly. Blend mixture to avoid having strings on your bread. Pour into jars and freeze.
DON'S PINEAPPLE & RHUBARB PIES (from Carey Brothers, didn't give 5-21-05) 5-28-05
3 Cups Cane Sugar
3 Jumbo or EXTRA Large eggs
1/2 Cup flour
Beat eggs slightly combine and
mix the sugar and flour until smooth.
Blend in 2 - 20oz. cans of partially
drained Crushed Pineapple
MIX WELL
Add food coloring if desired
3 - 9" Pastry Pie shells in pie pans. Put 3 Cups of fairly finely chopped pieces of Rhubarb and 2 -3 Tbs. of Butter [I like 3-4 Tbs.]. Cover the Rhubarb with 1/3 of the Pineapple sauce. Top with pastry shell cut vent holes. Bake 400 degree oven for 50-60 minutes.
Tips, Hints and Helps: If you'd like to make a pineapple rhubarb pie, just substitute one cup of rhubarb for 1 cup pineapple. 5-28-05
DIABETIC JAM 5-28-05
4 cups rhubarb cut up
3 cups water
at least 4 cups of sugar free jello
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