2 pkgs. frozen spinach (thaw and squeeze out excess water) Do not cook
1 pint sour cream
1 pkg. Knorr leak Soup Mix (dry)
1 c. Mayonnaise
1 can water chestnuts, chopped
3 green onions, chopped
1 round bread
1 loaf Parisian sliced French bread cut into chunks or your favorite crackers
Mix spinach, sour cream, soup mix, mayonnaise, water chestnuts and green onions. Cut top off of round bread, hollow it out and fill with spinach spread. Serve with crackers or chunks of Parisian sliced French bread.
Tuesday, February 26, 2008
Trio-Cheese Balls
1 pkg. (8 oz) cram cheese, softened
1/4 lb. blue cheese, crumbled
1 c. shredded sharp Cheddar cheese (4 oz)
1 small onion, minced
1 T. Worcestershire sauce
1/2 c. chopped pecans
finely snipped parsley
small crisp crackers
Beat cheeses in mixer bowl on medium speed until fluffy, scraping sides and bottom of bowl often. Beat in onion and Worcestershire sauce. Stir in pecans. Cover and chill 3-4 hours. Mold cheese mixture into one large ball or into 30 or 36 small balls, each about 1 inch in diameter; roll in parsley. Place on serving plate; cover and chill until firm, about 2 hours. Arrange a variety of crackers on plate around cheese ball; Serve as spread. Or insert colored wooden toothpicks in center of small balls and serve with crackers. 1 large ball or 2 1/2 to 3 dozen small balls.
1/4 lb. blue cheese, crumbled
1 c. shredded sharp Cheddar cheese (4 oz)
1 small onion, minced
1 T. Worcestershire sauce
1/2 c. chopped pecans
finely snipped parsley
small crisp crackers
Beat cheeses in mixer bowl on medium speed until fluffy, scraping sides and bottom of bowl often. Beat in onion and Worcestershire sauce. Stir in pecans. Cover and chill 3-4 hours. Mold cheese mixture into one large ball or into 30 or 36 small balls, each about 1 inch in diameter; roll in parsley. Place on serving plate; cover and chill until firm, about 2 hours. Arrange a variety of crackers on plate around cheese ball; Serve as spread. Or insert colored wooden toothpicks in center of small balls and serve with crackers. 1 large ball or 2 1/2 to 3 dozen small balls.
Toasted Onion Canapes
20 two inch bread rounds
3/4 c. minced onion
1/2 c. mayonaise or salad dressing
1/4 c. grated Parmesan cheese
Set oven control at broil and/or 550. Place bread rounds on baking sheet and toast one side under broiler just until brown. Mix onion, mayonnaise and cheese; spread on untoasted side of bread rounds. Broil 3 inches from heat 2-3 minutes or until golden brown. Makes 20 canapes.
3/4 c. minced onion
1/2 c. mayonaise or salad dressing
1/4 c. grated Parmesan cheese
Set oven control at broil and/or 550. Place bread rounds on baking sheet and toast one side under broiler just until brown. Mix onion, mayonnaise and cheese; spread on untoasted side of bread rounds. Broil 3 inches from heat 2-3 minutes or until golden brown. Makes 20 canapes.
Oriental Cashew Asparagus
1 lb. asparagus, trimmed and bias sliced into 1 inch pieces
1 1/2 c. quartered mushrooms
1 medium onion cut into thin wedges
1/4 c. chopped red sweet peppers
1/4 c. chopped yellow sweet pepper
2 T. butter
1 t. cornstarch
1/4 t. pepper
1 T. teriyaki sauce
1 T. dry sherry
2 T. cashew halves
Steam asparagus to 2 minutes
Add mushrooms, onion, and peppers. Cover and steam for 2-5 minutes till crisp tender.
In saucepan, melt butter, stir in cornstarch, add pepper, teryaki sauce and 2 t. water. cook until thick and bubbly. Return vegetables to sauce, gently toss to coat. Heat through - top each serving with cashews.
121 cal. 8 grams total fat. 4 servings
1 1/2 c. quartered mushrooms
1 medium onion cut into thin wedges
1/4 c. chopped red sweet peppers
1/4 c. chopped yellow sweet pepper
2 T. butter
1 t. cornstarch
1/4 t. pepper
1 T. teriyaki sauce
1 T. dry sherry
2 T. cashew halves
Steam asparagus to 2 minutes
Add mushrooms, onion, and peppers. Cover and steam for 2-5 minutes till crisp tender.
In saucepan, melt butter, stir in cornstarch, add pepper, teryaki sauce and 2 t. water. cook until thick and bubbly. Return vegetables to sauce, gently toss to coat. Heat through - top each serving with cashews.
121 cal. 8 grams total fat. 4 servings
Banana Slush
5 mashed bananas
1 (6 oz) can frozen OJ
4 c. sugar
1 (46 oz) can pineapple juice
juice of 2 lemons
6 c. water
Heat sugar and water to dissolve. Cool. Add fruit juices and fruit (use blender). Mix all together and freeze in milk cartons. Serve with 2 large bottles of either 7 up or ginger ale. Serves 30
1 (6 oz) can frozen OJ
4 c. sugar
1 (46 oz) can pineapple juice
juice of 2 lemons
6 c. water
Heat sugar and water to dissolve. Cool. Add fruit juices and fruit (use blender). Mix all together and freeze in milk cartons. Serve with 2 large bottles of either 7 up or ginger ale. Serves 30
Instant Chocolate Drink
Elaine
Enough powdered milk for 20 qts.
1 lb jar creamora
2 lbs. nestle choc.
Mix and store
Use 1 1/3 c. to 1 qt water
Enough powdered milk for 20 qts.
1 lb jar creamora
2 lbs. nestle choc.
Mix and store
Use 1 1/3 c. to 1 qt water
Eggless Eggnog
1/2 pint whipping cream (whipped slightly stiff)
1 (3 1/2 oz) pkg. instant French Vanilla pudding
4 1/2 c. milk
1/4 t. salt (opt)
1 1/2 t. nutmeg
1/3 c. sugar
1 to 1 1/2 t. rum extract
Mix pudding and milk with electric beater until smooth. Add remaining ingredients and stir into whipped cream. Meant to be thick but can be thinned with milk. Keeps in fridge about 2 days.
1 (3 1/2 oz) pkg. instant French Vanilla pudding
4 1/2 c. milk
1/4 t. salt (opt)
1 1/2 t. nutmeg
1/3 c. sugar
1 to 1 1/2 t. rum extract
Mix pudding and milk with electric beater until smooth. Add remaining ingredients and stir into whipped cream. Meant to be thick but can be thinned with milk. Keeps in fridge about 2 days.
Orange Julius
half pkg (3 3/4 oz) vanilla instant pudding mix
1 egg white
1 T. lemon juice
3 c. fresh orange juice
Mix in blender 1 minute
1 egg white
1 T. lemon juice
3 c. fresh orange juice
Mix in blender 1 minute
Slush
1 small can frozen OJ
1 small can frozen lemonade
3 mashed bananas
2 c. sugar
2 qts. water
Mix all ingredients together and freeze. when ready to serve drink, put frozen mixture into large pitcher and fill with carbonated water or if preferred, ginger ale 7 up or lemonade (canned)
1 small can frozen lemonade
3 mashed bananas
2 c. sugar
2 qts. water
Mix all ingredients together and freeze. when ready to serve drink, put frozen mixture into large pitcher and fill with carbonated water or if preferred, ginger ale 7 up or lemonade (canned)
Elaine's Crush
5 mashed bananas
6 oz. frozen OJ
4 c. sugar (prefer 3)
1 46 oz. can pineapple juice
2 lemons
6 c. water
Serve 2 large 7 up or gingerale
30 cups
6 oz. frozen OJ
4 c. sugar (prefer 3)
1 46 oz. can pineapple juice
2 lemons
6 c. water
Serve 2 large 7 up or gingerale
30 cups
Rhea's Reception Punch
3 pkg. lemon kool-aid
3 pkg. lime Kool-aid
2 c. pineapple juice
6 c. sugar
6 c. water
Boil to dissolve
6 pkg. Wyler's lemonade
Greenadd 2 1/2 gallon lime sherbet
Yellow: add 2 1/2 gallon pineapple sherbet
pink: (omit lime Kool-aid) add 2 1/2 gallon of raspberry sherbet
12 qts. gingerale or 7 up
Serves 200
3 pkg. lime Kool-aid
2 c. pineapple juice
6 c. sugar
6 c. water
Boil to dissolve
6 pkg. Wyler's lemonade
Greenadd 2 1/2 gallon lime sherbet
Yellow: add 2 1/2 gallon pineapple sherbet
pink: (omit lime Kool-aid) add 2 1/2 gallon of raspberry sherbet
12 qts. gingerale or 7 up
Serves 200
Wassail
6 c. apple cider or juice
1 cinnamon stick
1/4 t. nutmeg
1/4 c. honey
3 T. lemon juice
1 t. grated lemon peel
1 can (18 oz) unsweetened pineapple juice (2 1/4 c.)
Orange stars (below)
cinnamon sticks
In large saucepan, heat cider and one cinnamon stick boiling; reduce heat. Cover; simmer 5 minutes. Uncover; stir in remaining ingredients except orange stars and cinnamon sticks and simmer 5 minutes longer. Serve in punch bowl; float orange stars in bowl. Use cinnamon sticks as individual stirrers. 16 (1/2 c.) servings
Orange stars: cut an orange into 1/4 inch slices. Insert 5 whole cloves at equal intervals in edge of each slice. Cut out a wedge of peel and pulp between each 2 cloves.
1 cinnamon stick
1/4 t. nutmeg
1/4 c. honey
3 T. lemon juice
1 t. grated lemon peel
1 can (18 oz) unsweetened pineapple juice (2 1/4 c.)
Orange stars (below)
cinnamon sticks
In large saucepan, heat cider and one cinnamon stick boiling; reduce heat. Cover; simmer 5 minutes. Uncover; stir in remaining ingredients except orange stars and cinnamon sticks and simmer 5 minutes longer. Serve in punch bowl; float orange stars in bowl. Use cinnamon sticks as individual stirrers. 16 (1/2 c.) servings
Orange stars: cut an orange into 1/4 inch slices. Insert 5 whole cloves at equal intervals in edge of each slice. Cut out a wedge of peel and pulp between each 2 cloves.
Kathi's Fudge Sauce
Mix:
1/2 c. butter
2 sq. choc.
1 1/2 c. sugar
1/2 c. cocoa
1 can evaporated milk
Mix and bring to a boil stirring for one minute. Take off burner.
1/2 c. butter
2 sq. choc.
1 1/2 c. sugar
1/2 c. cocoa
1 can evaporated milk
Mix and bring to a boil stirring for one minute. Take off burner.
Apple Smoothie
1 c. orange juice
1 medium apple
Blend on high in blender until smooth. Serve over ice.
1 medium apple
Blend on high in blender until smooth. Serve over ice.
Tropical Tiger
1 medium banana
1 /2 c. chilled pineapple juice
Blending banana first until smooth. Add juice until mixture is smooth. And serve with ice.
1 /2 c. chilled pineapple juice
Blending banana first until smooth. Add juice until mixture is smooth. And serve with ice.
Banana-Pineapple Slush
1 1/2 c. unsweetened pineapple juice
1 banana
2 t. honey
2 T. lime juice
crushed ice
Put ice into blender to form snow. Add banana to blend with snow. Add other ingredients and blend until smooth on high speed.
1 banana
2 t. honey
2 T. lime juice
crushed ice
Put ice into blender to form snow. Add banana to blend with snow. Add other ingredients and blend until smooth on high speed.
Frosty Strawberry Daiquiri
3 oz. lemonade concentrate
1 c. water
1 (10 oz.) pkg. frozen strawberries in syrup
12 ice cubes
1 1/2 t. sugar (opt)
put all ingredients in blender. Cover and process at II until slushy. 3-4 servings
1 c. water
1 (10 oz.) pkg. frozen strawberries in syrup
12 ice cubes
1 1/2 t. sugar (opt)
put all ingredients in blender. Cover and process at II until slushy. 3-4 servings
Peach Cooler
1 C. milk
1 C. peaches
dash salt
2-3 drops almond extract
1 c. vanilla ice cream
Put all ingredients except ice cream into blender. Cover and process on II until smooth. Stop blender, add ice cream and pulse until smooth. 2 servings
1 C. peaches
dash salt
2-3 drops almond extract
1 c. vanilla ice cream
Put all ingredients except ice cream into blender. Cover and process on II until smooth. Stop blender, add ice cream and pulse until smooth. 2 servings
Caramel Sauce
2 c. white sugar
1 c. brown sugar
2/3 c. white Karo or honey
2/3 c. butter
1 c. cream
1 t. salt
2 t. vanilla
cook 8-10 min, slow rolling boil. remove from heat; cool slightly and beat until smooth. For popcorn balls cook until soft ball stage, cool slightly and pour over small amount of corn at a time and mold into ball.
1 c. brown sugar
2/3 c. white Karo or honey
2/3 c. butter
1 c. cream
1 t. salt
2 t. vanilla
cook 8-10 min, slow rolling boil. remove from heat; cool slightly and beat until smooth. For popcorn balls cook until soft ball stage, cool slightly and pour over small amount of corn at a time and mold into ball.
Hot Fudge Sauce
3 sq. choc
1 cube butter
2 c. sugar
small can milk
2 t. vanilla
2 T. Karo Syrup
1/2 pkg. marshmallows
1 egg if desired
Heat and stir over low heat
1 cube butter
2 c. sugar
small can milk
2 t. vanilla
2 T. Karo Syrup
1/2 pkg. marshmallows
1 egg if desired
Heat and stir over low heat
Avocado Guacamole
4 avocado
1 t. season salt
2 T. lemon juice (lime)
dash hot sauce (2 t. Worchestershire)
1t. sugar
may add:
chopped tomato
chopped bacon
grated onion
1 t. season salt
2 T. lemon juice (lime)
dash hot sauce (2 t. Worchestershire)
1t. sugar
may add:
chopped tomato
chopped bacon
grated onion
Tuesday, February 12, 2008
Poorman cake
1/2 c. margarine
1 c. sugar
1/2 c. shortening
3 c. flour
1 t. baking soda
1 t. cinnamon
1/4 t. cloves (ground)
1/2 t. allspice
2 T. cocoa
1 t. vanilla
1/2 c chopped nuts, opt
1 c raisins
3 c. water
Boil raisins in water for 5 minutes. Drain liquid into bowl and save. Set raisins and liquid to cool. cream margarine, shortening and sugar well. Alternately add dry ingredients and raisins and raising liquid. mix well. Bake in greased pan at 325 for 45-60 minutes. Cake ripens and is more moist if baked the day before.
1 c. sugar
1/2 c. shortening
3 c. flour
1 t. baking soda
1 t. cinnamon
1/4 t. cloves (ground)
1/2 t. allspice
2 T. cocoa
1 t. vanilla
1/2 c chopped nuts, opt
1 c raisins
3 c. water
Boil raisins in water for 5 minutes. Drain liquid into bowl and save. Set raisins and liquid to cool. cream margarine, shortening and sugar well. Alternately add dry ingredients and raisins and raising liquid. mix well. Bake in greased pan at 325 for 45-60 minutes. Cake ripens and is more moist if baked the day before.
Moist Raisin Cake
Cook: 1 c. raisins in 2 c. water until 1 c. water remains
Cream: 1 c. sugar, 1/2 c. shortening, 2 eggs
Add: raisins and liquid while warm
Sift in:
2 c. flour
1 t. soda
1/4 t. salt
1 t. cinnamon
1/2 t. cloves
1 t. allspice
1 t. vanilla
spread batter in 11x17 cookie sheet as though baking a cake
Bake at 350 about 15 minutes
(optional: spread while hot with a layer of thin powdered sugar glaze) Cut into bars or squares.
Carol Anne
Cream: 1 c. sugar, 1/2 c. shortening, 2 eggs
Add: raisins and liquid while warm
Sift in:
2 c. flour
1 t. soda
1/4 t. salt
1 t. cinnamon
1/2 t. cloves
1 t. allspice
1 t. vanilla
spread batter in 11x17 cookie sheet as though baking a cake
Bake at 350 about 15 minutes
(optional: spread while hot with a layer of thin powdered sugar glaze) Cut into bars or squares.
Carol Anne
Potato Chip Cookies
1 lb. margarine
1 c. sugar
3 1/2 c. flour
2 T. vanilla
1 c. crushed potato chips
cream margarine, sugar and vanilla. Add flour, 1 c. at a time. Add chips. Drop by teaspoon onto ungreased cookie sheet. Bake at 350 for 15-20 minutes
Optional: when cool dust with powdered sugar
1 c. sugar
3 1/2 c. flour
2 T. vanilla
1 c. crushed potato chips
cream margarine, sugar and vanilla. Add flour, 1 c. at a time. Add chips. Drop by teaspoon onto ungreased cookie sheet. Bake at 350 for 15-20 minutes
Optional: when cool dust with powdered sugar
Coconut Cookies
2 c. margarine
2 c. sugar
2 eggs
4 c. flour
1 t. soda
4 c. coconut
1 t. vanilla
Roll in rolls and freeze. Slice and nut in center. 350 for 15 minutes
While warm brush with white Karo
2 c. sugar
2 eggs
4 c. flour
1 t. soda
4 c. coconut
1 t. vanilla
Roll in rolls and freeze. Slice and nut in center. 350 for 15 minutes
While warm brush with white Karo
Seashore Shrimp Salad
1 3oz. lemon jello
1 c. boiling water
1 c. evap. milk
1/3 c. vinegar
1 c. chopped celery
1/4 c. green pepper
2 T. pimento
1 T. grated onion
1 5 oz. can shrimp
1 t . Worcestershire sauce
1 t. prepared mustard
5 c. mold and serve with tomato wedges
Comments from Grandma: Good - Grandma Ethel
1 c. boiling water
1 c. evap. milk
1/3 c. vinegar
1 c. chopped celery
1/4 c. green pepper
2 T. pimento
1 T. grated onion
1 5 oz. can shrimp
1 t . Worcestershire sauce
1 t. prepared mustard
5 c. mold and serve with tomato wedges
Comments from Grandma: Good - Grandma Ethel
Holiday Nog
1/4 c. sugar (substitute)
1/2 t. cinnamon
1/4 t. ginger
6 eggs
4 c. orange juice
4 c. pineapple juice
4 c. ginger ale
1 pint orange sherbet
24 1/2 c. servings
1/2 t. cinnamon
1/4 t. ginger
6 eggs
4 c. orange juice
4 c. pineapple juice
4 c. ginger ale
1 pint orange sherbet
24 1/2 c. servings
Frozen Fruit Salad
Mix:
1 cake cream cheese
2 T. cream
Add: 1/3 c. margarine
2 T. lemon juice and salt
1 c. pineapple
1 c. orange sections
2 bananas
1/2 c. maraschino cherries
1/2 c. pecans
Fold in: 2 T. sugar
1 c. whipped cream
Freeze
1 cake cream cheese
2 T. cream
Add: 1/3 c. margarine
2 T. lemon juice and salt
1 c. pineapple
1 c. orange sections
2 bananas
1/2 c. maraschino cherries
1/2 c. pecans
Fold in: 2 T. sugar
1 c. whipped cream
Freeze
Antipasto
Betty Laird
10-12 pints
6 carrots
1/2 lb. silver skin onions
1 small cauliflower
3 green peppers
3 sweet red peppers
3/4 lb. mushrooms
1 small eggplant
2 cloves garlic crushed
3/4 c. olive oil
1 c. vinegar
5 c. ketchup
1 T. MSG
1 can black olives, drained
2 jars stuffed olives, drained
1 can cut green beans
Slice carronts, peel onions. Separate flowerettes on cauliflower. Slice pepper and remive seeds. Dice in large cubes. Trim mushrooms. Cut in half, slice and cube eggplant.
Bring 2 quarts of salted water to a boil. Add cauliflower and all vegetables.
bring to a boil - cook until barely tender
Drain vegetables well and add remaining ingredients
Bring all to a boil. Stir gently. Ladle into hot sterilized jars. cover. Process in boiling water
15 minutes for qt. jars. 10 min. for pints. cool and store
10-12 pints
6 carrots
1/2 lb. silver skin onions
1 small cauliflower
3 green peppers
3 sweet red peppers
3/4 lb. mushrooms
1 small eggplant
2 cloves garlic crushed
3/4 c. olive oil
1 c. vinegar
5 c. ketchup
1 T. MSG
1 can black olives, drained
2 jars stuffed olives, drained
1 can cut green beans
Slice carronts, peel onions. Separate flowerettes on cauliflower. Slice pepper and remive seeds. Dice in large cubes. Trim mushrooms. Cut in half, slice and cube eggplant.
Bring 2 quarts of salted water to a boil. Add cauliflower and all vegetables.
bring to a boil - cook until barely tender
Drain vegetables well and add remaining ingredients
Bring all to a boil. Stir gently. Ladle into hot sterilized jars. cover. Process in boiling water
15 minutes for qt. jars. 10 min. for pints. cool and store
Peachy Jam
1 orange cut up
4 c. sugar
4 c. peaches
1 damll bottle cherries
boil 10 min.
Add 1 pkg. orange jello
stir - pour into jars
4 c. sugar
4 c. peaches
1 damll bottle cherries
boil 10 min.
Add 1 pkg. orange jello
stir - pour into jars
Chili Sauce
Mom Barrett
15 large tomatoes
6 med. onions
8 sour apples
3 c. sugar
2 T. salt
2 pt. vinegar
1 t. pepper
1 t. cinnamon
1 small t. cayenne
Cook till thick
15 large tomatoes
6 med. onions
8 sour apples
3 c. sugar
2 T. salt
2 pt. vinegar
1 t. pepper
1 t. cinnamon
1 small t. cayenne
Cook till thick
Cheese Balls
1 8oz. c/c
1/4 to 1/2 c. crumbled bleu
1/4 lb. sharp cheddar
1 small onion minced
1 T. Worcestershire sauce
1/4 c. chopped pecans
Soften c/c and mix. Roll in ball. Roll ball in chopped pecans
Grandma's notes on the side:
pineapple
c/c
cheddar
1/4 to 1/2 c. crumbled bleu
1/4 lb. sharp cheddar
1 small onion minced
1 T. Worcestershire sauce
1/4 c. chopped pecans
Soften c/c and mix. Roll in ball. Roll ball in chopped pecans
Grandma's notes on the side:
pineapple
c/c
cheddar
Divinity - Mom's Best
3 c. sugar
3/4 c. water
1 c. light corn syrup
1 c. sugar
1/2 c. water
3 egg whites
2 t. vanilla
2 c. chopped nuts
1/2 c. candied cherries
Cook first mixture until firm ball is formed. Cook second mixture until very firm ball is formed. 244 *
Beat egg whites stiff and gradually add first mix.
beating constantly when 2nd mixture is done slowly pour over 1st mixture which has been added to the egg whites. Beat until it will not adhere to fingers. Add vanilla, nuts and cherries, if desired. Drop by spoonfuls on wax paper.
3/4 c. water
1 c. light corn syrup
1 c. sugar
1/2 c. water
3 egg whites
2 t. vanilla
2 c. chopped nuts
1/2 c. candied cherries
Cook first mixture until firm ball is formed. Cook second mixture until very firm ball is formed. 244 *
Beat egg whites stiff and gradually add first mix.
beating constantly when 2nd mixture is done slowly pour over 1st mixture which has been added to the egg whites. Beat until it will not adhere to fingers. Add vanilla, nuts and cherries, if desired. Drop by spoonfuls on wax paper.
Apple Cake
1 c. sugar
1/2 c. shortening
2 eggs
1 1/2 c. flour
1 t. soda
1/2 t. salt
1 t. cinnamon
2 c. raw apples, peeled and grated
1 1/2 t. vanilla
Follow cake method of mixing.
Bake for 30 minutes or till done in 350 oven.
Before placing cake in oven, work the following ingredients together and sprinkle over the top: 1/2 c. brown sugar
1/2 c. chopped nuts
1 t. cinnamon
1/2 c. shortening
2 eggs
1 1/2 c. flour
1 t. soda
1/2 t. salt
1 t. cinnamon
2 c. raw apples, peeled and grated
1 1/2 t. vanilla
Follow cake method of mixing.
Bake for 30 minutes or till done in 350 oven.
Before placing cake in oven, work the following ingredients together and sprinkle over the top: 1/2 c. brown sugar
1/2 c. chopped nuts
1 t. cinnamon
Apple Dumplings
Ethel Barrett
Pare, core and halve tart apples. Make biscuit dough. (may use Bisquick) and roll fairly thin.
put half an apple on each square of dough, dust with cinnamon, sprinkle with sugar and a small piece of butter on each apple. Bring corners of dough to top of apple and pinch together.
Place dumplings in baking pan and cover with syrup.
Syrup:
Mix together 1 1/2 c. brown sugar, 1 1/2 c. white sugar, 1/4 c. butter, 2 c. water
Let boil few minutes. Pour over dumplings and bake in moderate oven (350) for 30 minutes or until apples are cooked thru.
Pare, core and halve tart apples. Make biscuit dough. (may use Bisquick) and roll fairly thin.
put half an apple on each square of dough, dust with cinnamon, sprinkle with sugar and a small piece of butter on each apple. Bring corners of dough to top of apple and pinch together.
Place dumplings in baking pan and cover with syrup.
Syrup:
Mix together 1 1/2 c. brown sugar, 1 1/2 c. white sugar, 1/4 c. butter, 2 c. water
Let boil few minutes. Pour over dumplings and bake in moderate oven (350) for 30 minutes or until apples are cooked thru.
Maple Ribs
3-4 lbs. ribs, cut into 3 rib pieces
boil for tenderness if desired
1 1/2 c. maple syrup (real)
2 T. chile sauce
2 T. garlic vinegar
2 T. onion
2-4 cloves garlic
1 T. woos ta sher sauce (Worcestershire)
1 T. mustard
1/2 t. black pepper
1 T. smoke
Bake 1 1/2 hours at 350
boil for tenderness if desired
1 1/2 c. maple syrup (real)
2 T. chile sauce
2 T. garlic vinegar
2 T. onion
2-4 cloves garlic
1 T. woos ta sher sauce (Worcestershire)
1 T. mustard
1/2 t. black pepper
1 T. smoke
Bake 1 1/2 hours at 350
Zucchini Bread
3 c. shredded zucchini
1 2/3 c. sugar
2/3 c. oil
2 t. vanilla
4 eggs
3 c. flour (may use whole wheat)
2 t. baking soda
1 t. salt
1 t. cinnamon
1/2 t. ground cloves
1/2 t. baking powder
1/2 c. nuts
1/2 c. raisins, opt.
bake 350 * F grease bottoms only of 8 1/2 x 4 1/2 x 2 1/2 or 9x5x3 inch pans. 50-60 min. Check doneness with a pick. cool 10 min. Loosen dies of the loaves and remove from pans. Room temp 4 days or refrigerate up to 10 days.
95 Cal. per slice
cranberry: 1/2 c. milk and 2 t. grated orange peel. Delete raisins and spices.
Pumpkin: substitute 1 can pumpkin
Zucchini muffins: makes 2 dozen. Bake 20-25 min. 200 cal. each.
1 2/3 c. sugar
2/3 c. oil
2 t. vanilla
4 eggs
3 c. flour (may use whole wheat)
2 t. baking soda
1 t. salt
1 t. cinnamon
1/2 t. ground cloves
1/2 t. baking powder
1/2 c. nuts
1/2 c. raisins, opt.
bake 350 * F grease bottoms only of 8 1/2 x 4 1/2 x 2 1/2 or 9x5x3 inch pans. 50-60 min. Check doneness with a pick. cool 10 min. Loosen dies of the loaves and remove from pans. Room temp 4 days or refrigerate up to 10 days.
95 Cal. per slice
cranberry: 1/2 c. milk and 2 t. grated orange peel. Delete raisins and spices.
Pumpkin: substitute 1 can pumpkin
Zucchini muffins: makes 2 dozen. Bake 20-25 min. 200 cal. each.
Bran Muffins
1 c. honey
5 c. whole wheat flour
5 t. soda
2 t. salt
1 pkg. raisin bran crushed
1/2 c. oil
4 eggs
1 qt buttermilk
5 c. whole wheat flour
5 t. soda
2 t. salt
1 pkg. raisin bran crushed
1/2 c. oil
4 eggs
1 qt buttermilk
Stroganoff
1 lb. beef stew, cut up
1 T. butter
2 1/4 c. broth
2 T. ketchup
2 t. minced garlic
1 t. salt
1 c. mushroom
1/2 c. onion
2 c. chopped carrots
3 T whole wheat flour
1 c. plain yogurt
5 c. noodles
1 T. butter
2 1/4 c. broth
2 T. ketchup
2 t. minced garlic
1 t. salt
1 c. mushroom
1/2 c. onion
2 c. chopped carrots
3 T whole wheat flour
1 c. plain yogurt
5 c. noodles
Marinated Beans
4 c. strained green beans
1 sliced onion
1 med. cucumber
(salt and let stand)
Heat 1/2 c. vinegar
1/4 c. water
1/2 c. sugar
Cool. Add
2 T. salad oil
1/2 t. accent
Pour over vegetables
1 sliced onion
1 med. cucumber
(salt and let stand)
Heat 1/2 c. vinegar
1/4 c. water
1/2 c. sugar
Cool. Add
2 T. salad oil
1/2 t. accent
Pour over vegetables
Dill Pickles
Emma Riley
2 3/4 C. water
wash cukes and put in bottle. THen bring to boil 2 1/4 quarts water, 2 1/2 C. vinegar, 3/4 C. salt.
Pour hot mixture over cukes in bottles.
Add 5 drops of oil of dill to each qt.
1 t. dill seed
Add garlic if desired.
Seal.
2 3/4 C. water
wash cukes and put in bottle. THen bring to boil 2 1/4 quarts water, 2 1/2 C. vinegar, 3/4 C. salt.
Pour hot mixture over cukes in bottles.
Add 5 drops of oil of dill to each qt.
1 t. dill seed
Add garlic if desired.
Seal.
Brownies
1/2 C. shortening (about)
2 sq. baking chocolate
2 C. sugar
4 eggs
2 C. flour
dash salt
nuts
Melt shortening and chocolate. Add other ingredients. Bake at 350*F 20-25 minutes.
2 sq. baking chocolate
2 C. sugar
4 eggs
2 C. flour
dash salt
nuts
Melt shortening and chocolate. Add other ingredients. Bake at 350*F 20-25 minutes.
Sunday, February 10, 2008
Oatmeal Cake
Marrion C.
Put in bowl
1 1/2 C. boiling water
1 C. quick oats
Add 1 Square margarine. Stir until melted.
Add 1C. white sugar, 1 C. Brown sugar, 2 eggs - Beat well
Add 1 1/2 C flour, 1 t. soda, 1/2 t. salt, 1 t.cinnamon, 1 t. nutmeg, 1 t. vanilla
Beat well
Bake in greased, floured dripper pan 350*F for 30-35 min.
Frosting - Spread over cake while hot
1/2 C. sugar
6 T. butter or margarine
1/4 C. cream or canned milk
1 t. vanilla
Sitr will to dissolve sugar
Add 1 C. chopped walnuts and 1 C. coconut. Broil under broiler until bubbly
Watch constantly, this burns easily
Put in bowl
1 1/2 C. boiling water
1 C. quick oats
Add 1 Square margarine. Stir until melted.
Add 1C. white sugar, 1 C. Brown sugar, 2 eggs - Beat well
Add 1 1/2 C flour, 1 t. soda, 1/2 t. salt, 1 t.cinnamon, 1 t. nutmeg, 1 t. vanilla
Beat well
Bake in greased, floured dripper pan 350*F for 30-35 min.
Frosting - Spread over cake while hot
1/2 C. sugar
6 T. butter or margarine
1/4 C. cream or canned milk
1 t. vanilla
Sitr will to dissolve sugar
Add 1 C. chopped walnuts and 1 C. coconut. Broil under broiler until bubbly
Watch constantly, this burns easily
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