These are the recipes that have been featured in past issues for those of you who have called and asked for them!
August 2010
PINEAPPLE COCONUT COOKIES
1 c. sugar
1 c. brown sugar
1 c. shortening
2 eggs
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. crushed pineapple with juice
1 c. nuts
1 c. coconut
4 c. flour
Mix all ingredients. Make drop cookies. Bake at 350 degrees about 12 minutes.
July 2010
BROCCOLI SALAD
In a large bowl combine:
1 lbs chopped bacon (fried, drained and cooled)
3 bundles of broccoli (chopped)
½ cup raisins
½ cup sliced almonds
1 medium onion, chopped fine
To make the dressing, mix together:
½ cup mayonnaise or Miracle Whip
½ cup sugar
2 tablespoon cider vinegar
Add the dressing to the vegetables and toss gently. Chill in the fridge until ready to use.
June 2010
BUTTER BRICKLE DESSERT
2 cups flour
½ cup oatmeal
½ cup brown sugar
1 cup margarine
1 jar Kraft caramel sauce
1 cup chopped pecans
1 pint vanilla ice cream
Melt margarine; add flour, oatmeal, brown sugar and pecans. Pat thin layer on a large cookie sheet. Bake at 400 F for 15 minutes. Crumble while still hot and spread half on bottom of 9 x 13” pan. Drizzle ½ jar of caramel topping over crumbs. Spread the ice cream over top, then put the remaining crumbs on top of ice cream. Drizzle rest of caramel topping over crumbs.
Freeze. (Nice desert to have on hand in the freezer)
May 2010
BUFFALO POTATO WEDGES
1/3 cup margarine or butter, melted
1 teaspoon vinegar
3 to 4 teaspoons red pepper sauce
1/2 teaspoon salt
1/2 teaspoon paprika
4 medium potatoes
Mix margarine, vinegar, pepper sauce, salt and paprika in shallow dish. Cut each potato lengthwise into eight wedges. Pat dry with paper towels. Dip potato wedges into margarine mixture, reserve any remaining margarine.
Cover and grill potatoes 4 to 6 inches from medium heat 25 to 35 minutes, brushing occasionally with margarine mixture and turning over once or twice until tender.
Variation: Use washed baby potatoes, place into tinfoil baking dish, cover with sauce. Cover pan with tinfoil. Bake on barbeque for 1 - 1/2 hours.
April 2010
DANGEROUS CHOCOLATE CAKE-IN-A-MUG
1 coffee mug
4 Tbsp. cake flour (plain, not self-rising)
4 Tbsp. sugar
2 Tbsp. cocoa
1 egg
3 Tbsp. milk
3 Tbsp. oil
Small splash of vanilla
3 Tbsp. chocolate chips, optional
Add dry ingredients to mug, mix well with a fork. Add egg, mix thoroughly. Pour in milk and oil and vanilla, mix well. Add chips, if using. Put mug in microwave, and cook for three minutes on 1000 watts. Cake will rise over top of mug--do not be alarmed! Allow to cool a little; tip onto a plate if desired.
Eat!
(This can serve two if you want to feel slightly more virtuous.)
***And WHY is this the most dangerous cake recipe in the world?
Because now we are all only five minutes away from chocolate cake any time of the day or night!!!**
March 2010
Corned beef bake with orange and carrots.
• 1 corned beef brisket, about 4 pounds
• 2 cups baby carrots
• 1 cup prunes
• 1 orange, sliced
• 1 medium onion, sliced
• 1 bay leaf
• 1/4 cup brown sugar, packed
• 1 tablespoon orange juice
Trim excess fat and discard. Cover corned beef with water; soak for about 1 hour. Rinse and pat dry. Place corned beef on a large piece of heavy duty foil (large enough to wrap the brisket. Place in a 13x9x2-inch baking or roasting pan. Top corned beef with carrots, prunes, orange slices, onion slices, and bay leaf. Seal foil over the brisket. Bake at 350° for 3 1/2 hours. Combine brown sugar and orange juice. Open foil and brush with mixture. Bake for 30 minutes longer. Serves 8 to 10.
February 2010
VANISHING OATMEAL COOKIES
1 c margarine or butter, softened
1 ½ c all purpose flour
1 c firmly packed brown sugar
1 t baking soda
½ c granulated sugar
1 t cinnamon
2 eggs
½ t salt
1 t vanilla
3 c Quaker Oats (rolled oats)
1 c raisins
Preheat oven to 350ºF. Beat together margarine and sugars until creamy. Add eggs and vanilla, beat well. Combine flour, baking soda, cinnamon and salt. Mix well. Add flour mixture to margarine mixture. Beat well. Stir in oats and raisins. Mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
January 2010
VEGETABLE AND RICE (CHINESE) PANCAKES
3 c. cabbage, shredded fine
1/2 c. green pepper
1/2 c. onion
2 c. cooked rice
8 eggs
2 tsp. salt
1/4 tsp. pepper
2 tbsp. soy sauce
Combine all ingredients. Pour pancake-sized amounts on lightly greased skillet. When egg has set, turn over and brown on reverse side. Butter lightly and serve with extra soy sauce (if desired).
December 2009
SANTA’S WHISKERS
1 cup margarine
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla
2 ½ cups flour
¾ cup finely chopped red and/or green candied cherries
½ cup finely chopped pecans
½ cup flaked coconut
Cream together margarine and sugar, blend in milk and vanilla. Stir in flour, chopped candied cherries and pecans.
Form dough into two 8-inch rolls. Roll in flaked coconut to coat outside. Wrap in waxed paper and chill thoroughly.
Cut into ¼ inch slices. Place on ungreased cookie sheet.
Bake at 375o till edges are golden, about 12 min. Makes 60.
November 2009
ENCHILADA SOUP
1 can cooked chicken breast
3 cans chicken broth
2 cans enchilada sauce
1 can cream of chicken soup
1 cup crushed tortilla chips
Heat until chips are soggy and kind of melt into the soup, serve and then top each bowl with sour cream, grated cheddar
October 2009
MOM’S STUFFING
6-8 cups bread crumbs
¼ tsp pepper
1 small onion minced
1 T poultry seasoning
1 c celery diced including leaves
1 t sage
1 ½ tsp salt
1-2 eggs
½ c water with two chicken bullion cubes
1 T dried parsley mixed in
Combine in large bowl. Use to stuff turkey. Make extra and bake in separate greased roaster. Mix with stuffing from bird before serving.
Options: fry onions and celery in margarine or bacon fat before combining.
September 2009
Apple Cookies
Great for Lunch Boxes!
1/2 cup margarine
1cup brown sugar
2 eggs
11/2 cups all -purpose flour
1/2cup oatmeal
2 teaspoons Baking soda
1/2 teaspoon cinnamon
3/4 cup wheat germ
1 cup chopped apples
Preheat oven to 350. Cream margarine,add sugar and eggs.
Combine remaining dry ingredients and mix.
Add apples. Bake for 10-15 minutes
August 2009
Back to School Snack Mix
Prep Time: 5 min
1 cup whole grain cereal (squares or Os work best)
1/4 cup dried fruit of your choice
1/4 cup nuts, such as walnuts, slivered almonds, or pistachios
1/4 cup small, whole-grain snack crackers or pretzels
Makes 3 or 4 1/2 cup servings in small single serve bags.
