Radio Given Recipes - October 1999

Radio Given Recipes October

Oct. 1 Oct. 4 - Oct. 8 Oct. 12 Oct. 18 - Oct. 23 Oct. 25 - Oct. 29

ROQUEFORT CHEESE DRESSING (Jim Loyd's Meats & Casseroles pg. 191) 10-1-99 Top of page

Mix 1 pint Miracle Whip Salad Dressing with about ½ cup sour cream, Bleu Cheese to taste, broken up in little pieces and garlic salt to taste. Mix by hand until ingredients are blended.

CINNABUNS (missed, found this on internet www.online-cookbook.com) 10-1-99

Serves/Makes: about 20 very large buns

Rolls:
1/2 cup (125 ml) warm water
2 packages dry yeast
2 tbsps. (30 ml) sugar
1 pkg. (3-1/2 oz. (98 grm).) vanilla instant pudding mix
1/2 cup (125 ml) butter or margarine, melted
2 eggs
1 tsp. (5 ml) salt
6 cups (1425 ml) flour
1 cup (225 ml) butter, softened
2 cups (475 ml) brown sugar
4 tsps. (20 ml) cinnamon

Cream Cheese Frosting:
8 oz. (224 grm). cream cheese
1/2 cup (125 ml) butter or margarine
1 tsp. (5 ml) vanilla
3 cups (700 ml) confectioner's sugar
1 tbsp. (15 ml) milk

In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Add yeast mixture. Blend. Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again. Roll out dough on a floured board to 34 inch x 21 inch size. Take 1 cup (225 ml) soft butter and spread over surface. In bowl, mix 2 cups (475 ml) brown sugar and 4 tsps. (20 ml) cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch every 2-3/4". Cut with a thread or knife. Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down on each roll. Cover and let rise until double again. Bake at 350 degrees (175 C.) 15 to 20 minutes. Remove when they start to turn golden. DON'T OVERBAKE. Frost warm rolls with Cream Cheese Frosting.
Cream Cheese Frosting: Combine all ingredients and mix until smooth.

SAND ART BROWNIES (12-28-98) 10-1-99

In a 1 quart wide mouth jar, layer the following:
½ tsp. salt
½ cup plus 2 tbsps. flour
1/3 cup cocoa
½ cup flour
2/3 cup brown sugar
2/3 cup sugar
½ cup chocolate chips
½ cup white chocolate chips
Walnuts or pecans to fill jar

Put a gift tag on jar with these instructions: Combine contents of jar with 1 tsp. vanilla, 2/3 cup oil, and 3 eggs. Mix ingredients well and pour into a greased 9x9" pan. Bake at 350°, 30 minutes.

EGGPLANT CASSEROLE (missed, found this on jan/feb78pg1) 10-1-99

a 1½ pound eggplant
6 tablespoons butter
2 onions sliced
3 sliced tomatoes (fresh) or 1½ cups canned tomatoes
1 cup of grated cheese
1 teaspoon salt
pepper, to taste
1 cup finely crushed bread crumbs
mushrooms (optional)

Slice the eggplant about ½ inch thick. Skin and dice. Makes about 5 cups. Sauté the eggplant for about 5 minutes in the butter. Place in a buttered casserole, alternate layers, with the sliced onion, the tomatoes and the grated cheese. Season each layer. Top with bread crumbs and remaining cheese. Bake at 375° for about 35 minutes.

CARAMEL POPCORN BALLS 10-1-99

4 cups sugar
1 cup water
Dash of salt

In a heavy pan, combine all ingredients; bring to a boil; boil past the softball stage testing with a slotted spoon. Pre pop 6 qt. popcorn. Grease your hands and combine popcorn with caramel mixture; form into balls; let cool and wrap in plastic wrap.

TITONCA DILLY DIP 10-1-99

1 cup sour cream
1 cup mayonnaise
1 tbsp. onion flakes
1 tbsp. parsley flakes
1 tsp. dill weed
1 tsp. seasoning salt

Combine all ingredients until smooth. Keep chilled.

PEAR BETTY (missed, found same as A Fragrant Pear Betty jul/aug80pg8) 10-4-99 Top of page

4 cups fresh pears, sliced
¼ cup orange juice
¾ cup sugar
¾ cup flour
Dash of salt
½ tsp. cinnamon
¼ tsp. nutmeg
½ cup margarine

Put pears in an 8x8" pan. Cover pears with orange juice. Combine sugar, flour, salt, cinnamon and nutmeg. Cut in the margarine; mix until crumbly. Sprinkle mixture over the pears. Bake at 350° for 40 minutes.

TROPICAL COOKIE 10-4-99

20 ozs. crushed pineapple, with juice
1½ cups packed brown sugar
1 cup margarine, softened
1 egg
¼ tsp. almond extract
4 cups oats (quick or old fashioned)
2 cups flour
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
12 ozs. chocolate chips
2 cups flaked coconut
½ cup slivered hazelnuts, or almonds

Cream the sugar and margarine together. Beat in the egg, pineapple and juice, almond extract. Combine the oats, flour, salt and cinnamon; stir into batter. Stir in the chocolate chips, coconut, and nuts, using a heavy wooden spoon. Drop by heaping tablespoons onto a greased cookie sheet. Press each cookie down with a spoon, to flatten. Bake at 350° for 20-25 minutes, until edges are golden brown. Remove cookies to a rack to cool. Makes 4½-5 dozen very large cookies.

CHIPOTLE CHILI (missed, can't find) 10-4-99

ROCKY ROAD FUDGE BARS 10-4-99

½ cup margarine/butter
1 oz. unsweetened chocolate cut up
1 cup all purpose flour
1 cup sugar
1 tsp. baking powder
1 tsp. vanilla
2 eggs
¾ cup chopped nuts

Grease and flour a 9x13" pan. Melt the margarine and chocolate together: stir in the rest of the ingredients; mix well and spread in the pan.

FILLING:

8 ozs. cream cheese, softened; reserve 2 ozs. for topping
¼ cup margarine, softened
½ cup sugar
2 tbsps. all purpose flour
½ tsp. vanilla
1 egg
¼ cup chopped nuts
6 ozs. semi sweet chocolate chips

Combine all filling ingredients, except nuts and chips; beat at medium speed for 1 minute, until soft and fluffy. Stir in the nuts; spread batter on the base. Sprinkle chocolate chips on top. Bake for 25-35 minutes.

FROSTING:

2 cups mini marshmallows
¼ cup margarine
¼ cup milk
1 oz. unsweetened chocolate, cut up
2 ozs. cream cheese
3 cups powdered sugar, sifted
1 tsp. vanilla

Remove bars from oven. While bars are hot, sprinkle on marshmallows; bake an additional 2 minutes. Combine margarine, milk, chocolate and cream cheese; stir until well blended. Stir in the powdered sugar and vanilla, pour over marshmallows and swirl with a knife to marbleize. Chill the bars, cut, and keep refrigerated.

PEACHES & CREAM WOLLOP (7-12-99) 10-4-99

Mix:

½ cup margarine, melted
1 cup flour
2 tbsps. sugar

Put in 9x13" pan. Bake 350° 8-10 minutes and cool.

Layer 2

8 ozs cream cheese
1½ cup powdered sugar
1 8 oz. tub cool whip

Mix and put on top crust.

Layer 3

In a pan bring to boil 1 cup sugar, 3 tbsps. corn starch, 1¼ cups cold water, boil till thick. Add 3 ozs. peach jello. Let cool but not set up. Add 5 cups fresh sliced peaches on top. Refrigerate till set and ready to serve. Top with cool whip.

SEVEN LAYER DINNER (9-30-99) 10-5-99

Layer into casserole dish.

2 lbs ground beef
4 potatoes, sliced and peeled
1 onion, sliced and peeled
some straight sliced and peeled carrots
1 can soup, cream of mushroom, celery, or chicken
1 can peas, with juice
1 can whole tomatoes, with juice

Cover dish and bake at 350° for 2 hours.

PAUL NEWMAN RECIPE (missed, not enough information) 10-5-99

BANANA BREAD W/COCONUT PUDDING (7-21-99) 10-5-99

2 cups sugar
1 cup vegetable oil
5 eggs
2 cups crushed bananas
2 cups flour
1 tsp. each salt, soda, and cinnamon
1½ cups walnuts
2 3 oz. pkgs. instant coconut cream pudding

Beat sugar and oil. Add eggs and bananas. Stir the dry ingredients into this and add the nuts. Divide the batter into 3 loaf pans. Bake 350° 45-60 minutes.

SLOPPY JOES TO DIE FOR 10-5-99

1½-2# ground beef
2 tbsps. catsup
3 tbsps. mustard
1 tbsp. pickle juice
1-2 tbsps brown sugar
dash of salt and pepper

Brown the meat and drain. Add the rest let simmer 10-15 till hot.

CHOCOLATE CARAMEL BARS (9-18-99) 10-5-99

2¼ cups flour
2 cups oatmeal, quick
1½ cups brown sugar
1 tsp. baking soda
½ tsp. salt
1½ cups cold butter/margarine
2 cups semi sweet chocolate chips
1 cup chopped pecans
1 jar 12 oz. caramel ice cream topping

Cut butter/margarine into 2 cups flour, oats, sugar, soda, salt till crumbly. Set aside ½ . Press in greased 9x13" pan and bake 350° 15 minutes. Sprinkle with chips and nuts. Whisk caramel with ¼ cup flour. Drizzle on top. Sprinkle with remaining crumbs and bake 18-20 minutes. Cool 2 hours before cutting.

TROPICAL COOKIE (10-4-99) 10-5-99

SMOKY PASTA & BEAN SOUP 10-6-99

2 tablespoons vegetable oil
¾ cup (4 oz.) smoked ham, diced
1 smoked sausage, sliced ½ inch thick
1 pound boneless pork loin, cubed
1½ cups chopped onion
1 cup chopped celery
1 large green pepper, chopped
2 cloves garlic, minced
½ teaspoon hot pepper sauce
2 bay leaves
1½ teaspoons salt
1½ teaspoons dried oregano
1 teaspoon white pepper
½ teaspoon black pepper
1 teaspoon thyme
4 medium tomatoes, peeled and chopped
1 8 oz. can tomato sauce
1 14½ oz. can chicken broth
½ cup green onion
2 cups rice

In a large Dutch oven, heat oil over medium heat. Stir in ham, sausage and pork; sauté until lightly browned, stirring frequently, 4-8 minutes. Stir in onion, celery and pepper, sauté until crisp tender, about 5 minutes. Stir in next eight ingredients. Cook over medium heat, stirring constantly and scraping pan bottom for 5 minutes. Stir in tomatoes, cook for 5-8 minutes. Stir in tomato sauce and chicken broth, bring to a boil. Stir in green onion and rice. Bake, covered, in a 350°F oven until rice is tender, about 20-25 minutes. Remove bay leaves and serve immediately. Preparation Time: 20 minutes. Cooking Time: 25 minutes.

ITALIAN PORK STEW 10-6-99

2 boneless top loin pork chops, cubed
1 15 oz. can chopped tomatoes, undrained
1 14 ½ oz. cans chicken broth
2 T. dried minced onion
1 15 oz. can Cannellini or great Northern beans, drained
8 ozs. fresh spinach leaves, torn

In a deep saucepan, brown the pork in a little oil; add all ingredients except spinach; bring to a boil, lower heat and simmer for 15 minutes; stir in torn spinach and cook for 2 more minutes. Top servings with grated Parmesan or Romano cheese.

TROPICAL COOKIE (10-4-99) 10-7-99

PICKLED PEPPERS OR BEANS (missed, found on july/aug99pg4) 10-7-99

PICKLED PEPPERS (jul/aug99pg4) 10-7-99

4 quarts peppers (Hungarian, Banana or others)
1½ cup canning salt
4 qts. water
¼ cup sugar
2 tbsps. prepared horseradish
2 cloves garlic
10 cups vinegar
2 cups water

Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12-18 hours in a cool place. Drain. Rinse. Drain again with fresh water. Combine rest of ingredients. Simmer for 15 minutes. Remove garlic. Pack peppers in hot jars, leaving ¼ inch head space. Bring pickling liquid to a boil. Pour hot liquid over peppers; leaving ¼ inch head space. Remove air bubbles from jar. Adjust peppers in jar. Process ½ pints or pints for 10 minutes in a boiling water bath.

M&M DREAM BARS (8-2-99) 10-7-99

2 cups oatmeal
1 cup brown sugar
1 tsp. baking soda
1½ cups flour
½ cup coconut
½ tsp. salt
1 cup melted margarine
1 can sweetened condensed milk
1/3 cup peanut butter
1 cup M&M's
1 cup chocolate chips

Combine first 6 ingredients; mix well and add the margarine, stirring just until moist: reserve 1½ cups of crumbs for a topping. Press the rest of the crumbs into bottom of a greased 9x13" pan. Bake at 375° to 12 minutes. Combine the sweetened condensed milk with the peanut butter; spread over baked crust. Sprinkle on the M&M's and chocolate chips. Sprinkle on the reserved crumbs and press down slightly. Bake 15-20 minutes more. Cool the bars before cutting.

GREEN TOMATO SALSA (8-9-99) 10-7-99

5 qts. Tomatoes (10% need to be green)
6-8 hot pepper
4 chopped green peppers
2 large white onions
½ cup white vinegar
2 tbsps. cumin and coriander
1 tbsp. oregano
large can tomato paste

Grind vegetables and mix with spices. Cook down and add tomato paste at the end. Seal; hot water bath for 75 minutes or pressure cook, 5 lbs. for 5 minutes.

GREEN TOMATO OLIVES (missed) 10-7-99

Can use small green tomatoes, about the size of olives, and pickle or can them like olives.

SWEET BANANA PEPPERS OR GREEN TOMATOES (missed, not enough information) 10-7-99

PUMPKIN BARS WITH CREAM CHEESE FROSTING (nov/dec98pg3) 10-8-99

2 cups sugar
2 cups flour
1 cup oil
2 cups pumpkin
4 eggs
2 tsps. baking powder
1 tsp. baking soda
1 tbsp. cinnamon

Mix all ingredients well with a mixer. Pour into a greased jelly roll pan. Bake at 350°, 25 minutes. Let cool.

Frosting:
3 cups powdered sugar
1 stick butter. softened
8 ozs. cream cheese, softened
1 tsp. vanilla

Combine ingredients; beat until smooth. Frost bars when cool.

CHICKEN MARCELLA (4-17-99) 10-8-99

4 boneless skinless chicken breasts ½'d and cut into 3rds. Sprinkle with garlic salt and lemon pepper to taste. Dredge in flour and brown in skillet with ½ cup olive oil and ¼ cup melted butter. After brown. 8x8" pan. In same skillet add 1 clove garlic, minced and 1 shallot, 1 tbsp. butter, 2 tbsps. flour. Stir till blended. Add 1½ cups marcella wine ¾ cup chicken broth. Cook and stir 5 minutes. Do not boil.
Squeeze juice from ¼ lemon. Bake uncovered 40 minutes 350°.

CINNABUNS (missed, found this on internet www.online-cookbook.com 10-1-99) 10-8-99

Serves/Makes: about 20 very large buns

Cream Cheese Frosting:
8 oz. (224 grm). cream cheese
1/2 cup (125 ml) butter or margarine
1 tsp. (5 ml) vanilla
3 cups (700 ml) confectioner's sugar
1 tbsp. (15 ml) milk

Week of 10-10-99 - 10-17-99 (missed)

3-CHEESE CHICKEN BAKE (White Lasagna) 10-12-99 Top of page

8 ozs. lasagna noodles; cooked, drained and rinsed
3 cups diced, cooked chicken
1½ cups cottage cheese
2 cups Cheddar cheese, shredded
½ cup Parmesan cheese, grated

Sauce:

½ cup chopped onion
½ cup chopped green pepper
3 tbsps. butter
1 can cream of chicken soup
1/3 cup milk
6 ozs. sliced mushrooms (opt.)
½ tsp. basil

Sauté the onions and green peppers in the butter, until tender; add rest of ingredients and mix well. In a 9x13" pan, layer half of the noodles, half of the sauce, half of the cottage cheese; half of the chicken; and half of the cheddar cheese; repeat layers. Top with the Parmesan cheese. Bake at 350° for 40 minutes. Remove from oven and let set for 10 minutes.

KAREN'S TATER TOT CASSEROLE (8-11-99) 10-18-99 Top of page

1 lb hamburger - brown & drain with salt & pepper to taste
Press into bottom of 9x13 pan
1 can of cream of mushroom soup - spread over hamburger
1 can of french cut green beans, drained - pour over hamburger and soup
1 more can of cream of mushroom soup, reserve a little and mix with 2 tbsps. of milk
salt & pepper on top

Put tater tots on, right out of the freezer, to cover top of hamburger. Brush soup/milk mixture on tater tots. Bake at 350° for 35 minutes. Brown tater tots.

ERIC'S TACO SPAGHETTI (1-19-99) 10-18-99

Brown 1 lb. hamburger
Cook 1 lb. Spaghetti

Mix into the cooked hamburger:

1 packet of taco seasoning mix
1 8 oz. jar of taco sauce
1 can of mushrooms (optional)
2 cups of spaghetti sauce

Mix the hamburger mix and the cooked spaghetti into a cake pan. Sprinkle shredded cheese on top. Cover and bake at 400° until the cheese is melted. Spread as much sour cream on top as you desire. Sprinkle cheese and crumbled tortilla chips on top. NOTE; Taco spaghetti is great served hot or as a leftover. It is better to use crumbled tortilla chips so they don't get soggy. You can add up to a whole
jar of spaghetti sauce to the hamburger mix if you like a more Italian taste.

TROPICAL COOKIE (10-4-99) 10-18-99

PINE NUT PESTO 10-18-99

1½ cups fresh basil
5 cloves garlic
¼ cup pine nuts
¼ cup Parmesan cheese, grated

Blend the ingredients. Sprinkle on ¼ cup lemon juice. Use as a sauce for pasta, or as a dip for bread, etc.

ROASTED PINE NUTS 10-18-99

Spread some olive oil on a baking sheet. Place pine nuts in olive oil and bake at 350° for 2-3 minutes.

BROCCOLI & CAULIFLOWER WITH MUSHROOMS AND TOMATOES 10-18-99

equal amounts of broccoli & cauliflower florets
cherry tomatoes
1 can whole mushrooms
Italian dressing

Refrigerate. Stays good for 2 days

CHICKEN MARCELLA (4-17-99) 10-18-99

We have compiled a number of fun food and game ideas to foster the interaction of adults and youth. We hope you enjoy using them. Jan And Janet.

FALL FOOD FUN SPIDERS 10-19-99
For each spider you will need:

2 Chocolate flavored vanilla wafers
1 teaspoon peanut butter
8 chow mien noodles
2 mini chocolate coated candies

To make: spread peanut butter on bottom side of one wafer. Arrange noodles to look like legs of the spider. Top with remaining wafer. Use peanut butter to attach mini chocolate coated "eyes."

APPLE SMILES 10-19-99
Makes 8 smiles

Cut an apple into 16 slices. For each smile, spread one side of two apple slices with peanut butter. Place 4 mini marshmallows on one slice (these are to look like teeth) and top with the other slice. Note: the spread side of the apple should be touching the "teeth."

JACK-O-LANTERN PUDDING 10-19-99
Makes 8 servings

1 small pkg. butterscotch instant pudding (regular or fat and/or sugar free)
2 cups low fat milk
2 cups canned pumpkin
1 teaspoon pumpkin pie spice
Non dairy whipped topping
Halloween candies for decoration

Prepare pudding by adding milk and mixing/shaking for 1 minute. Stir in pumpkin and seasoning. Pour into serving dishes and chill. Top with non dairy whipped topping. Make a Jack-o-lantern face in the topping using candy corn.

ORANGE JACK-O-LANTERNS 10-19-99

Remove the peel from a fresh orange. Make a stem for the pumpkin with a 2 inch section of pretzel rod. Use brown colored candy corn to make a face on the Jack-O-Lantern. Inserting the pointed end into the orange leaving only the dark end to show.

THE CAT'S MEOW 10-19-99

16 oz. reduced fat sour cream
1 pkg. (1.5 oz) taco seasoning
1 cup shredded lettuce
1 cup reduced fat shredded cheddar cheese

For cat's face: green pepper (ears, eyebrows, nose); fresh chives (whiskers), sliced olives (eyes, mouth), cherry tomato (mouth).

Combine sour cream and seasoning mix until blended. Spread in 9 inch pie pan. Layer the following on top: tomato, lettuce, and cheese. Decorate the top to look like a cat's face. Serve with baked tortilla chips. (Adapted from Kraft Halloween, 1998)

MAGIC WANDS 10-19-99

Melt several cubes of white chocolate in the microwave. Dip one end of a pretzel rod into the melted chocolate. Use as a magic wand.

SPOOKY SPICY SPLASH FOR BATS, BROOMS, BIRDS AND BUGS 10-19-99

To make the Splash:

Combine a 15 oz. can of Mexican flavored cheese sauce with 1 cup salsa. Heat in microwave or small crockpot. Use the following to dip or "splash" into the warm dip. For Bats: Cut bat shape from green peppers. For Brooms: Make several parallel cuts in one end cold water overnight. The cut end will look like the bristle end of a broom. For Birds: Serve corn chips. For Bugs: Use baby cut carrots.

FALL GAME IDEAS GLIME (from Iowa State University) 10-19-99
For gooey hands-on fun, try this recipe.

(Note: Keep the Glime away from carpet and clothing).

Materials needed:
Elmer’s type school glue gel (three 4 ounce bottles for 20 people)
20 Mule Team Borax
5 ounce plastic cups (1 per person) zip lock sandwich bags (1 per person)
popsicle stick or plastic spoon (1 per person)

Pour 1 bottle of Glue Gel into a glass jar. Fill the empty bottle of glue with water; shake to remove all the glue and pour in the glass jar. Repeat this process with 2 more bottles of water. This is 1:3 solution of GEL to water. (Note: This solution can be stored indefinitely.) Shake the glue Gel and water vigorously to mix. The solution will foam when shaken. Allow the solution to sit before using it. The solution can be colored with food coloring; add 3 drops of your choice of color. Make a saturated borax solution by dissolving ¼ cup borax in 1 quart of water. This solution should be dispensed from a dropper bottle such as dishwashing liquid comes in. (Note: There may be solid left in the bottom of the bottle. This is normal.) To make the Glime, give each person a 5 ounce cup, popsicle stick, and zip lock bag. Fill the cup half full with glue/water mixture. Add the borax solution (about 1 tablespoon) drop-wise to the glue/water mixture while the person stirs with the stick. Glime will form. If the solution has not turned to Glime, add a few more drops of borax. After the person is done playing with the Glime, store it in a zip lock bag. Remember to keep the Glime away from carpet and clothing.

ISU Extension ISU Families Extension BOBBING FOR BAGELS 10-19-99
This is both a game and a snack.

Tie one end of a long string around a mini bagel. Use processed cheese spread to make a face on the bagel. Tie the free end of the string to a broom handle. Have each person hold their hands behind their back and try to take a bite out of their bagel as it swings through the air on the end of the broom. Imagine trying to eat a swinging piñata.

QUICK & EASY APPLE IDEAS 10-19-99

Keep apples on hand and take them with you for a snack. Apples are ready to go as nature's portable snack. Chop fresh apples and include them in tossed salads for a new twist. Bake apples and sweet potatoes together for a great tasting side dish. Use apples in slaws. Grate them on a grater or slice them right off the core there is no need to peel them first. Add apples to a peanut butter sandwich for a fun snack. Make apple chips. Core the apples then slice them thin. Place in a single layer on a nonstick tray and bake at 300 degrees until golden and dry, about 45 minutes. Store apple chips in a covered container for up to 1 week. Use dried apple rings in salads and for a snack.

APPLE WALNUT SALAD 10-19-99

1 Tablespoon olive oil
2 Tablespoons red wine vinegar
Black pepper to taste
Pinch each of thyme and sage
4 cups ready-to-serve romaine lettuce
3 Tablespoons walnuts
1 apple, cored and sliced

Mix the oil, vinegar and seasonings together in a large bowl. Toss in the lettuce, walnuts and sliced apple. Serve immediately. Optional serving suggestion: Garnish with red or green bell pepper slices.

Note: Use Gala, Braburn, Fiji or Red Delicious apples for this recipe. Source for apple information:
Communicating Food for Health, October 1999

30 Second Orange Events. Pair up the youth; have them see how many times they can accomplish the event in 30 seconds. Rotate the youth through the orange events.

ORANGE FEATHER FLUFF RUN 10-19-99

Using a kitchen tongs, count how many times (one at a time) a youth can move an orange feather from one box to another box (3-4 yards apart). You will need a bunch of orange feathers in the starting box.

ORANGE GOLF 10-19-99

Lay 6-10 empty tin cans (with both ends removed) in a pattern on the floor or outdoors on the grass. If playing outdoors, use an orange golf ball and golf club. If playing indoors, use a section of an orange noodle (used in the swimming pool) and an orange tennis ball or foam ball. Ten yard pumpkin walk

Use tent stakes (outdoors) or tape (indoors) to secure the ends of the 10 yard rope. While carrying a miniature pumpkin in a spoon, count the number of times a youth can walk back and forth on the tightrope.

ORANGE PING-PONG BALL BLOW BOP 10-19-99

Using a Ping-Pong paddle, count the number of times in a row, the youth can bounce the orange ping pong ball on the paddle.

YO, YO, YO 10-19-99

Find an orange yo-yo or put a festive sticker on a yo-yo. Count the number of times the yo-yo goes up and down.

ORANGE TOSS 10-19-99

Ask the pair to stand 2-3 yards apart. Count the number of times they can toss an orange back and forth in 30 seconds.

ORANGE PAPER PUMPKIN 10-19-99

Walk A box of orange tissue paper pumpkins is located at one end in a shoe box; an empty box is located 5 yards away. Each youth will need a straw; that is disposed after his/her use. At the pumpkin box, the youth picks an orange paper pumpkin from the box and puts it on the end of the straw and keeps it there by inhaling. No hands touch the paper. He/she walks to the other end and deposits the pumpkin in the box; this is a walking game. The youth walks back to the pumpkin box and picks up another pumpkin; he/she picks up and deposits as many pumpkins as possible in 30 seconds.

Make up your own fun orange 30 second events!

Parent's Role in Halloween Safety

1. Young children should always go trick or treating with an adult.

Older children should have a planned route in their neighborhood and have at least 2 other youth with them.

2. Review the safety rules for walking:
Walk; don't run. Cross at corners. Wait on the curb until the street is clear or for a green light. Carry a flashlight. Look both ways before crossing a street. Walk on sidewalks, not roads.

3. Remind children to visit only well lit houses. Accept treats only in the doorway; never go inside a house.

4. Emphasize to children not to eat anything until they get home where each piece can be checked.

5. Always say, "thank you."

6. Give children a white bag or a bag with reflective tape to carry. Add reflective tape to costumes. Consider face paint rather than a mask. If wearing a mask, make big holes for the eyes. Make sure the costume is short enough so your child doesn't trip on the bottom.

Prepared by Jan Temple and Janet Martin Iowa State University Extension Field Specialists Johnson County - 319-337-2145
Linn County – 319-377-9839
Last update: October, 1999
x1drewry@exnet.iastate.edu

MACHINE SHED POTATO SOUP (2-10-99) 10-20-99

2½ lbs. baby red potatoes, quartered
3 stalks celery, diced
1 qt. water
1 qt. milk
1 tsp. black pepper
¾ cup flour
¼ cup chopped parsley
½ lbs. bacon, diced (raw)
1 jumbo yellow onion, diced
¼ cup chicken base
1 tsp. salt
1½ sticks margarine
1 cup whipping cream

Boil potatoes for 10 minutes; drain and set aside. In a large, heavy pot sauté bacon, onion and celery over medium high heat until celery is tender. Drain the bacon grease. Add milk, water, chicken base, salt and pepper. Heat over medium high heat until hot, but not boiling. In a large heavy saucepan melt margarine and add flour; mix well and allow to bubble; stirring for 1 minute. While stirring soup,
stir in the flour mixture slowly; continue stirring until thick and creamy. Stir in parsley, potatoes and cream. Garnish with some shredded colby cheese, bacon bits, chopped green onion. Serve hot.

SPIDER SPRAY (sep/oct98pg6) 10-20-99

1 cap Lemon Joy (dish soap)
1 cap Listerine
1 cap ammonia cleaner
1 qt. water

Mix together and spray on areas where spiders are coming in.

BANANA BREAD W/COCONUT PUDDING (7-21-99) 10-20-99

2 cups sugar
1 cup vegetable oil
5 eggs
2 cups crushed bananas
2 cups flour
1 tsp. each salt, soda, and cinnamon
1½ cups walnuts
2 3 oz. pkgs. instant coconut cream pudding

Beat sugar and oil. Add eggs and bananas. Stir the dry ingredients into this and add the nuts. Divide the batter into 3 loaf pans. Bake 350° 45-60 minutes.

3-CHEESE CHICKEN BAKE (White Lasagna) (10-12-99) 10-20-99

8 ozs. lasagna noodles; cooked, drained and rinsed
3 cups diced, cooked chicken
1½ cups cottage cheese
2 cups Cheddar cheese, shredded
½ cup Parmesan cheese, grated

Sauce:

½ cup chopped onion
½ cup chopped green pepper
3 tbsps. butter
1 can cream of chicken soup
1/3 cup milk
6 ozs. sliced mushrooms (opt.)
½ tsp. basil

MOCK CHAMPAGNE (jul/aug90pg1) 10-20-99

½ cup sugar
½ cup water
½ cup grapefruit juice
¼ cup orange juice
16 ozs. chilled diet ginger ale

Combine sugar and water in pan. Boil slowly for 10 minutes. Stir only until sugar is dissolved. Cool. Mix syrup with juices. Chill thoroughly. Add ginger ale just before serving. Serves 6-8.

SOCK IT TO ME CAKE (oct72pg1) 10-20-99

1 box Golden Butter Duncan Hines Cake Mix
1 cup sour cream
¾ cup Wesson Oil
½ cup sugar
4 eggs

Combine cake mix, sour cream, oil and sugar and mix well. Add each egg individually and beat well after each.

3 tablespoons brown sugar
½ cup pecans
2 teaspoons cinnamon

Put half of cake batter in well greased pan. Sprinkle half of topping over it. Add rest of batter and rest of topping. Bake at 325° for 60 to 70 minutes.

DIRT DESSERT (mar74pg2) 10-20-99

10 ounce package Oreo Chocolate Creme Cookies
1 package Lemon Jello
1 package Lime Jello
2 cups water
15 ounce can evaporated milk
2/3 cup lemon or lime juice or both combined for 2/3 cup total
2/3 cup sugar

Crumble Oreo Cookies (blender may be used). Spread 2/3 of cookie crumbs into bottom of a 9 by 15 inch pan. Mix water and Jello and chill until syrupy. Also chill evaporated milk. When milk is chilled, beat like whipped cream and add juices and sugar. Beat in Jello mixture. Spread over cookie crumbs carefully. Top with remaining crumbs. Chill until set. (For a novelty serving, serve dessert in small aluminum foil lined flower pots with an artificial flower stuck in the center.)

CAULIFLOWER CASSEROLE 10-21-99

1 head cauliflower, broken in florets
1½ cups canned tomatoes, chopped
½ cup chopped onions
½ tsp. oregano
½ tsp. salt
1/8 tsp. pepper
¾ cup shredded cheddar cheese
¾ cup coarse cracker crumbs

Cook the cauliflower until tender (about 20 minutes.) In a greased 2 qt. casserole dish, combine tomatoes, onion and seasonings. Put cauliflower over the top. Combine cheese and crumbs; sprinkle on top. Bake at 400° for 20 minutes. Can use broccoli as well.

SOUR CREAM RAISIN BARS #2 (4-15-99) 10-21-99

2 cups raisins
1 cup butter
1 cup brown sugar
¼ tsp. salt
1 tsp. vanilla
1¾ cups flour
1¾ cups oatmeal
1 tsp. baking soda
3 tbsps. cornstarch
3 egg yolks
1 cup sour cream
1 cup sugar

Cream the butter and brown sugar. Add flour, oatmeal and soda; mix until crumbly. Press 2/3's of batter into a 9x13" pan. Bake at 350° for 10 minutes. Combine the cornstarch, salt, egg yolks, sour cream and sugar; cook over low heat until mixture boils, stirring constantly. Add raisins and vanilla; remove from heat and pour over crust. Sprinkle rest of batter on top. Bake additional 35 minutes.

SOUR CREAM RAISIN BARS #2 (mar/apr88pg6) 10-21-99

Crust:
1¾ cups oatmeal
1 cup margarine
1 tsp. baking soda
1 cup brown sugar
1¾ cup flour

Mix well. Reserve 1½ cups for top. Put remaining in a 9x13" pan. Bake at 350° for 10 minutes.

2 cups sour cream
4 egg yolks
3 tbsps cornstarch
1½ cups sugar
2 cups raisins

Mix egg yolks well. Add remaining ingredients. Boil slowly for about 5 minutes until thick. Pour into crust. Top with reserved crumbs. Bake at 350° for 20 minutes.

MOCK CHAMPAGNE (jul/aug90pg1) 10-21-99

½ cup sugar
½ cup water
½ cup grapefruit juice
¼ cup orange juice
16 ozs. chilled diet ginger ale

Combine sugar and water in pan. Boil slowly for 10 minutes. Stir only until sugar is dissolved. Cool. Mix syrup with juices. Chill thoroughly. Add ginger ale just before serving. Serves 6-8.

SOCK IT TO ME CAKE (oct72pg1) 10-21-99

1 box Golden Butter Duncan Hines Cake Mix
1 cup sour cream
¾ cup Wesson Oil
½ cup sugar
4 eggs

Combine cake mix, sour cream, oil and sugar and mix well. Add each egg individually and beat well after each.

3 tablespoons brown sugar
½ cup pecans
2 teaspoons cinnamon

Put half of cake batter in well greased pan. Sprinkle half of topping over it. Add rest of batter and rest of topping. Bake at 325° for 60 to 70 minutes.

VEGETABLE RICE BAKE 10-21-99

4 cups water
2 tbsps. instant chicken bouillon granules
1 tsp. salt
¾ cup chopped carrots
1½ cups regular rice
2 tbsps. butter/margarine
½ tsp. dried thyme, crushed
½ cup sharp cheddar, shredded
¾ cup chopped broccoli
¾ cup chopped cauliflower

In a saucepan, add all items but the cheese; bring to a boil and cook until vegetables are tender. Put in a 2 qt. casserole dish, cover and bake at 325° for 25 minutes. Stir briefly; sprinkle on cheese and bake, uncovered additional 5 minutes. Garnish with parsley.

PUMPKIN FUDGE (jan/feb90pg7) 10-21-99

2 cups sugar
3 tbsps. pumpkin
¼ tsp. cornstarch
¼ tsp. pumpkin pie spice
½ cup milk (could use evaporated or cream)
¼ tsp. vanilla
½-¾ cup sliced English walnuts (optional)

Mix sugar, pumpkin, cornstarch. spice, and milk in saucepan. Heat until 1 tsp. of candy dropped in cold water forms a ball. Add vanilla. Beat with mixer till very smooth, a couple of minutes. Fold in nuts. Pour into a buttered 8 x 8" pan. Cut when cooled.

MORNING GLORY MUFFINS WITH PINEAPPLE (8-16-99) 10-21-99

2 cups all purpose flour
1 1/3 cups sugar
2 tsps. baking soda
1 tsp. cinnamon
½ tsp. salt
2 cups grated carrots
½ cup raisins
½ cup coconut
½ cup chopped pecans
1 8 oz. can crushed pineapple, drained
1 cup vegetable oil
3 large eggs, lightly beaten
2 tsps. vanilla extract

Put first 5 ingredients in a mixing bowl. Stir in carrots and next 4 ingredients and make a well in center of mixture. Combine vegetable oil and remaining ingredients and add to flour mixture. Stir till moistened. Place paper liners in muffin pans and spoon batter into liners, filling about 2/3 full. Bake in 350° oven for 25 minutes until golden brown. Makes 22 muffins.

GREEN TOMATO OLIVES (given on 10-7-99 missed found below) 10-22-99

Can use small green tomatoes, about the size of olives, and pickle or can them like olives.

PUMPKIN FUDGE (jan/feb90pg7) 10-22-99

2 cups sugar
3 tbsps. pumpkin
¼ tsp. cornstarch
¼ tsp. pumpkin pie spice
½ cup milk (could use evaporated or cream)
¼ tsp. vanilla
½-¾ cup sliced English walnuts (optional)

3-CHEESE CHICKEN BAKE (White Lasagna) (10-12-99) 10-22-99

8 oz. lasagna noodles; cooked, drained and rinsed
3 cups diced, cooked chicken
1½ cups cottage cheese
2 cups Cheddar cheese, shredded
½ cup Parmesan cheese, grated

Sauce:

½ cup chopped onion
½ cup chopped green pepper
3 tbsps. butter
1 can cream of chicken soup
1/3 cup milk
6 oz, sliced mushrooms (opt.)
½ tsp. basil

HOLIDAY BREAD (CARROT AND PINEAPPLE) (9-23-99) 10-22-99

3 cups flour
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
3 eggs beaten
3 cups sugar
1 cup oil
2 cups grated carrot
1-9 oz. can crushed pineapple, drained
2 tsps. vanilla
1 cup chopped walnuts

Sift the dry ingredients, except sugar. Mix in a mixer, the eggs and sugar and beat on medium until mixed. Stir in oil, small amounts at a time. Add the sifted ingredients, mix well. Stir in remaining ingredients with a spoon. Place in 2 greased regular loaf pans. Bake at 350 for 1 hour.

VEGETABLE RICE BAKE (10-21-99) 10-22-99

MACHINE SHED POTATO SOUP (2-10-99) 10-23-99

SALMON RICE LOAF (9-28-99) 10-23-99

½ cup cooked rice
2 cups salmon
2 eggs, beaten
¼ cup milk
1 tbsp. lemon juice
1 tsp. grated onion, optional
1 tbsp. chopped parsley
salt and pepper to taste

Mix all ingredients except rice together. Place 1/2 rice in greased mold or bread pan. Top with ½ salmon mixture. Then the rest of rice. Then the rest of salmon mixture. Set pan in pan of water and bake at 350° for 1 hour.

CAULIFLOWER CASSEROLE (10-21-99) 10-23-99

1 head cauliflower, broken in florets
1½ cups canned tomatoes, chopped
½ cup chopped onions
½ tsp. oregano
½ tsp. salt
1/8 tsp. pepper
¾ cup shredded cheddar cheese
¾ cup coarse cracker crumbs

SOCK IT TO ME CAKE (oct72pg1) 10-23-99

1 box Golden Butter Duncan Hines Cake Mix
1 cup sour cream
¾ cup Wesson Oil
½ cup sugar
4 eggs

Combine cake mix, sour cream, oil and sugar and mix well. Add each egg individually and beat well after each.

3 tablespoons brown sugar
½ cup pecans
2 teaspoons cinnamon

Put half of cake batter in well greased pan. Sprinkle half of topping over it. Add rest of batter and rest of topping. Bake at 325° for 60 to 70 minutes.

SWEET POTATO PIE (from Brenda Bounds @ Ethnic Fest 5-20-98) 10-23-99

4 sweet potatoes, baked, peeled and mashed
½ cup butter
2 cups sugar
4 eggs
1 tsp. cinnamon
½ tsp. salt
1 tsp. nutmeg
¼ tsp. cloves
1 2/3 cups evaporated milk
15 marshmallows

Combine all ingredients, but marshmallows. Pour into two pie shells. Bake at 350°, until firm. Remove and top with marshmallows. Return to oven until it turns light brown.

BISQUICK COFFEECAKE (Leon Metz) 10-25-99 Top of page

Topping:

½ cup brown sugar
4 tbsps. bisquick
3 tsps. cinnamon
3 tbsps. butter
½ cup nuts
2 cups bisquick
3 tbsps. honey
1 egg
2/3 cup milk, can use water
1 cup nuts or chopped fruit

Mix first 3 ingredients vigorously then add rest. Spread in greased square pan or layer pan 6x10". Bake in preheated 400° oven 20-25 minutes or toothpick comes out clean. Sprinkle with topping. Refrigerate leftovers.

FRUIT PIZZA 10-25-99

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

Tip for using honey in home brewing. Click here.

FRUIT SALAD (Fall Fruit Salad on honey.com) 10-25-99
Makes 6 servings.

2 apples, cored and diced
2 bananas, halved lengthwise, cut into 1 inch pieces
12 dried apricots, quartered
4 pitted prunes, quartered
1/2 cup golden raisins
1/4 cup plain yogurt, or dairy sour cream
2 tbsps. honey
dash nutmeg
1-1/2 tbsps. orange juice, or apple juice or orange liqueur

Combine fruits in a medium bowl. Blend yogurt with honey, nutmeg and juice to taste. Gently stir into fruit. Cover and chill thoroughly.

HONEY OATMEAL COOKIE WITH CRAISINS (Leon Metz) 10-25-99

¾ cup sugar
¾ cup butter
¾ cup honey
1 egg
2 cups flour
1 tsp. cinnamon
½ tsp. soda
½ tsp. salt
2 cups quick rolled oats
1 cup raisins or craisins

Cream sugar, butter and add honey, egg and beat well. Sift together flour, cinnamon, soda and salt. Stir into creamed mixture. Stir in oatmeal and raisins or craisins. Drop by teaspsoon on greased cookie sheet. Bake 375° until wheat colored.

CREAM CHEESE HONEY DIP (Leon Metz) 10-25-99

2/3 cup cream cheese, softened

Mix in ¼ cup honey and stir in any kind of dried fruit you want.

P-R-O-M-P-T CASSEROLE (8-30-99) 10-26-99

P-Potatoes: 4 sliced
R-Rice: ¾ cup converted or regular long grain rice (no instant)
O-Onion: 1 chopped, or sliced into rings.
M-Meat: 1 lb. ground meat, browned and drained.
P-Peppers: 1 green or red, chopped.
T-Tomatoes: 1 large can tomatoes, undrained.

Layer ingredients, in order given, in bottom of a crockpot or casserole dish, seasoning between each layer as desired. Cook in crockpot on low for 7-8 hours, or high for 4-5 hours. Or, cook in oven at 375° for 1 hour. You could omit the peppers and substitute with some sliced mushrooms.

COOKIES IN A JAR DROP COOKIE (11-21-98) 10-26-99

Use funnel to put in jar:

1¼ cup flour
½ tsp. baking soda
½ cup brown sugar
½ cup sugar
¾ cup quick oats
½ cup chocolate chips or M&Ms
½ cup walnuts

On Gift Tag:
To make 3 dozen cookies mix the following with dry ingredients from jar.

½ cup butter (for chewy) /margarine (for crunchy) melted
1 egg
1 tsp. vanilla

Drop on cookie sheet and bake 350° 8-10 minutes.

BISQUICK COFFEECAKE (Leon Metz) (10-25-99) 10-26-99

Topping:

½ cup brown sugar
4 tbsps. bisquick
3 tsps. cinnamon
3 tbsps. butter
½ cup nuts
2 cups bisquick
3 tbsps. honey
1 egg
2/3 cup milk, can use water
1 cup nuts or chopped fruit

ORANGE SAUCE FOR DUCK #1 10-26-99

Equal parts of orange juice concentrate and orange marmalade. Mix in one tablespoon cornstarch. Put duck in oven and pour sauce over.

SAN FRANCISCO HONEY AND SPICE CHEESECAKE 10-26-99

1½ lbs. cream cheese, softened
½ cup dark honey
3 eggs
1 tsp. vanilla extract
3 tbsps. flour, sifted
1 tbsp. corn starch
1 tsp. heavy cream
½ tsp. ground cloves
1 tsp. allspice
1 tbsp. instant freeze dried coffee dissolved in 1 tbsp. hot water
1½ tsp. powdered sugar
1 cup heavy whipping cream, whipped

Beat in a large bowl the cheese, honey, and eggs until very smooth. Add the vanilla, flour and corn starch and continue beating. Add the cream, cloves and allspice and beat well. Add coffee paste and beat again. Pour into a well buttered 9" spring form pan. Bake 325° 1 hour. Turn off oven and leave in closed oven for 20 more minutes. Transfer to a wire rack, cool completely. Decorate with whipped cream, powdered sugar, cloves and allspice.

ORANGE SAUCE FOR DUCK #2 10-26-99

10 oz. jar apple jelly
12 oz. can orange juice concentrate

Boil till thick and syrupy. Spread on meat last 15 minutes of cooking. Baste.

KITTY LITTER CAKE (8-16-97) 10-27-99

1 white cake mix
1 spice cake mix
2 ( 6 oz.) boxes vanilla pudding
Green food coloring
1 (16 oz.) pkg. white sandwich cookies
1 (new) kitty litter box
1 (new) pooper scooper
1 pkg. mini Tootsie Rolls

Bake both cakes as directed; cool. Make pudding as directed. Smash cookies; set aside all but 1 c. of crumbs. Drizzle food coloring over top of crumbs and mix with a fork (the cup). Crumble cakes into litter box. Mix with ½ of remaining cookies and pudding. Bury ½ of the Tootsie Rolls in the cake. Sprinkle rest of cookie crumbs on top. Sprinkle green crumbs over that. Place rest of Tootsie Rolls on top of
green crumbs. Keep refrigerated. Serve with the pooper scooper.

BANANA BREAD W/COCONUT PUDDING (7-21-99) 10-27-99

2 cups sugar
1 cup vegetable oil
5 eggs
2 cups crushed bananas
2 cups flour
1 tsp. each salt, soda, and cinnamon
1½ cups walnuts
2 3 oz. pkgs. instant coconut cream pudding

Beat sugar and oil. Add eggs and bananas. Stir the dry ingredients into this and add the nuts. Divide the batter into 3 loaf pans. Bake 350° 45-60 minutes.

BISQUICK COFFEECAKE (Leon Metz) (10-25-99) 10-27-99

Topping:

½ cup brown sugar
4 tbsps. bisquick
3 tsps. cinnamon
3 tbsps. butter
½ cup nuts
2 cups bisquick
3 tbsps. honey
1 egg
2/3 cup milk, can use water
1 cup nuts or chopped fruit

GOLDEN GROUND PORK CAULIFLOWER SOUP 10-27-99

1 small head cauliflower, separated
½ cup chopped onion
1¼ cups water
2 cups milk
2 cups shredded cheddar cheese
1 lb. ground pork, cooked and drained
½ cup flour
¾ cup water
Salt and pepper to taste

Cook the cauliflower and onion in the water until tender; do not drain. Add the milk, cheese and ground pork. Add ¾ cup water to the flour to make a paste; stir until smooth. Stir paste into cauliflower mixture; simmer slowly, stirring, until cheese melts and soup is thickened.

FRENCH CABBAGE SOUP 10-27-99

4 cups or 32 ozs. mixed vegetable juice
1¼ cup or 14½ oz. can of beef broth
1 pkg. onion soup mix
1 cup diced celery
3 cups shredded cabbage
1 cup diced onion

In a large saucepan combine vegetable juice, broth, dry onion soup mix. Bring to boil. Add celery, cabbage, onion. Lower heat and cover and simmer 1 hour.

BIG SOFT GINGER COOKIES (sep/oct98pg4) 10-27-99

2½ cups flour
2 tsps. ground ginger
1 tsp. baking soda
¾ tsp. cinnamon
½ tsp. ground cloves
¼ tsp. salt
¾ cup margarine
1 cup sugar
1 egg
¼ cup molasses
2 tbsps. sugar

Combine first six ingredients; set aside. Beat margarine until soft. Gradually add sugar to butter until fluffy. Add egg and molasses; beat well. Stir in the dry ingredients. Shape into 1 inch balls; roll in sugar to coat. Put on ungreased cookie sheet and bake at 350° for 10 minutes, until lightly browned.

TAFFY APPLE PIZZA (nov/dec97pg6) 10-28-99

1 (20 ounce) package refrigerated sugar cookie dough
16 ounces fat free cream cheese, softened
1 cup packed brown sugar
1 tsp. vanilla extract
5 medium apples
½ cup water
1 tbsp. lemon juice
¼ cup fat free caramel ice cream topping

Pat the cookie dough over the bottom of an ungreased deep dish pizza pan. Bake at 350° for 11 to 14 minutes or until light brown. Let stand until cool. Combine the cream cheese, brown sugar and vanilla in a bowl and beat until smooth. Spread over the cooled cookie crust. Peel, core and slice the apple. Dip the slices in a mixture of water and lemon juice to prevent browning. Arrange the slices on the cream cheese mixture. Drizzle the caramel topping over the top. Cut into 16 servings, with a pizza cutter.

BUTTERSCOTCH PIE 10-28-99

3 tbsps. butter
¼ cups brown sugar
1/3 cup flour
1/8 tsp. salt
2 cups scalded milk
3 eggs
½ tsp. vanilla
1 baked pie shell
3 egg whites

Melt butter and ½ of the brown sugar. Boil 1 minute and remove from heat. Blend rest of sugar, flour and add to cooked mixture. Slowly add the milk stirring constantly. Cook until smooth and thick. Beat egg yolks and add gradually. Cook for several minutes more. Remove from heat and add vanilla. Pour into pie shell. Beat whites till stiff peaks form and add 3-4 tbsps. sugar slowly. Top with meringue. Bake to brown meringue.

MERINGUE NO WEEP 10-28-99

3 egg whites
dash salt

Beat until foamy and add 1 7 oz. jar marshmallow cream. Beat until stiff peaks. Brown 15 minutes at 350°.

FRENCH CABBAGE SOUP (10-27-99) 10-28-99

4 cups or 32 ozs. mixed vegetable juice
1¼ cup or 14½ oz. can of beef broth
1 pkg. onion soup mix
1 cup diced celery
3 cups shredded cabbage
1 cup diced onion

In a large saucepan combine vegetable juice, broth, dry onion soup mix. Bring to boil. Add celery, cabbage, onion. Lower heat and cover and simmer 1 hour.

FOOL PROOF MERINGUE (aug65pg1) 10-28-99

1 tbsp. corn starch
2 tbsps. cold water
½ cup boiling water
3 egg whites

Mix first 2 then add boiling water and cook stirring constantly until clear. Let cool. Beat egg whites and 6 tbsps. sugar add 1 tsp. vanilla. Beat till it forms peaks. Add starch. Mix and beat till it forms peaks and put on pie.

SCOTCHAROOS 10-28-99

1 cup sugar
1 cup corn syrup
1 cup peanut butter
6 Cups Rice Krispies Cereal (Generic Brand is fine, too)

Bring to boil and pour in with cereal. Press into greased 9x13" pan. Melt 1 cup chocolate chips, 1 cup butterscotch chips and spread over top. Cut before completely cool.

WHITE CRUNCH NIBBLES 10-28-99

2 cups salted peanuts
10 oz. pkg. pretzels
5 cups Cheerios
5 cups Crispix
16 oz. pkg. M&M's

Mix in roaster pan. Melt 2 pkgs. white chocolate chips and 3 tbsps. vegetable oil over medium low heat. Pour over cereal. Stir well. Lay out on waxed paper. Let cool and break apart.

RE-SEASON A CAST IRON SKILLET 10-29-99

1 tbsp. salad oil or unsalted fat rubbed over the entire surface. Add enough oil to cover the bottom of pan. Put in 350° till oil is hot but not smoking. Take pan out and Swirl the pan to coat the sides with the hot oil. Add more oil and put in 200° oven for 1 hour. Turn off oven and leave overnight. Rub down with paper towel.

Hint: Use vinegar to get black burnt pans clean. 10-29-99

COOKIES IN A JAR DROP COOKIE (11-21-98) 10-29-99

Use funnel to put in jar:

1¼ cup flour
½ tsp. baking soda
½ cup brown sugar
½ cup sugar
¾ cup quick oats
½ cup chocolate chips or M&Ms
½ cup walnuts

On Gift Tag:
To make 3 dozen cookies mix the following with dry ingredients from jar.

½ cup butter (for chewy) /margarine (for crunchy) melted
1 egg
1 tsp. vanilla

Drop on cookie sheet and bake 350° 8-10 minutes.

SNICKER COOKIES (6-30-99) 10-29-99

1 cup sugar
1 cup brown sugar
1 cup margarine, softened
2 tsps. vanilla
2 eggs
1 cup peanut butter
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
3 cups flour
1 lb. pkg. bite size Snicker bars

Cream both sugars with the margarine. Beat in the eggs, vanilla and peanut butter. Mix the baking powder, baking soda, salt and flour. Combine the creamed mixture with the dry ingredients. Shape 1 tbsp. dough around each bar. Place dough on cookie sheet and bake at 350° for 12-15 minutes. After baking, flatten each cookie a little with a spatula.

CAPPUCCINO MIX (mar/apr94pg5) 10-29-99

1 cup instant coffee creamer
1 cup instant chocolate drink mix
2/3 cup instant coffee
½ cup sugar
½ tsp. ground cinnamon
¼ tsp. nutmeg

Combine ingredients; mix well. Keep stored in airtight container. To prepare 1 cup, stir 3 tbsps. mix into 6 ozs. hot water (not boiling).

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