2 tspn yeast
1 tsp sugar
1 1/4 cup HOT water
3 1/3 cup flour
1 1/2 tspn salt
3 tspn oil
2 tspn minced garlic
Mix first three ingredients, let stand until bubbly. Add the rest mix in a food processor or mixer until elastic. Stretch and add toppings. Bake at 400 for 15-20 mins.
Thursday, January 28, 2010
Red Devils Food Cake
2 cups flour
1/3 cup cocoa
1 1/2 cup granulated sugar
2 eggs, unbeaten
1 1/2 tsp red food coloring
1 1/2 tsp salt
1 tbsp instant coffee
1/2 cup shortening
1 tsp vanilla
1/2 cup buttermilk
1 1/2 tsp baking soda
3/4 cup boiling water.
Sift flour, slat, cocoa, instant coffee together and set aside. Gradually add sugar to shortening. Cream well. Beat in eggs. Add vanilla and food coloring. Add dry ingredients and buttermilk. Beat until smooth. Stir soda into boiling water; add and mix till smooth. Pour into pans and bake at 350 for 30-35 minutes. Turn out on rack and peel off waxed paper. Frost when cool. 7 minute frosting or chocolate frosting.
1/3 cup cocoa
1 1/2 cup granulated sugar
2 eggs, unbeaten
1 1/2 tsp red food coloring
1 1/2 tsp salt
1 tbsp instant coffee
1/2 cup shortening
1 tsp vanilla
1/2 cup buttermilk
1 1/2 tsp baking soda
3/4 cup boiling water.
Sift flour, slat, cocoa, instant coffee together and set aside. Gradually add sugar to shortening. Cream well. Beat in eggs. Add vanilla and food coloring. Add dry ingredients and buttermilk. Beat until smooth. Stir soda into boiling water; add and mix till smooth. Pour into pans and bake at 350 for 30-35 minutes. Turn out on rack and peel off waxed paper. Frost when cool. 7 minute frosting or chocolate frosting.
Six weeks bran muffins (Grandma Noon)
2 cups bran buds
4 cups all bran
Place in a bowl. Pour 2 cups boiling water over. Stir, cover and let stand until cooled. Add 1 qt buttermilk. Cream 1 cup shortening
2 cups sugar
4 beaten eggs
Mix 5 cups flour, 5 tsp baking soda, 1 tbsp salt. Stir enough to mix. Store in covered container. Spoon into greased muffin tins without stirring, use as much as desired each time and then store remainder. Do not stir just put into pan and bake 350 for 20 mins.
4 cups all bran
Place in a bowl. Pour 2 cups boiling water over. Stir, cover and let stand until cooled. Add 1 qt buttermilk. Cream 1 cup shortening
2 cups sugar
4 beaten eggs
Mix 5 cups flour, 5 tsp baking soda, 1 tbsp salt. Stir enough to mix. Store in covered container. Spoon into greased muffin tins without stirring, use as much as desired each time and then store remainder. Do not stir just put into pan and bake 350 for 20 mins.
Sopapillas
1 pkg dry yeast
1/2 cup warm water
1 Tbsp sugar
1 tsp salt
1 egg slightly beaten
1 Tbsp melted marg.
3 cups flour
Dissolve yeast in warm water then to other ingred. Knead until smooth and elastic. Grease, cover and let rise in warm place for 30 min.
Roll out on floured surface until 1/2 inch thick. Cut in 2 inch squares and fry in hot grease.
Serve with honey and ice cream, sprinkle cinnamon on top. YUMMY! Serves 6-8
1/2 cup warm water
1 Tbsp sugar
1 tsp salt
1 egg slightly beaten
1 Tbsp melted marg.
3 cups flour
Dissolve yeast in warm water then to other ingred. Knead until smooth and elastic. Grease, cover and let rise in warm place for 30 min.
Roll out on floured surface until 1/2 inch thick. Cut in 2 inch squares and fry in hot grease.
Serve with honey and ice cream, sprinkle cinnamon on top. YUMMY! Serves 6-8
Gram's Salsa
2 qt tomatoes
4 dried chilies broken
2 yellow peppers
2 anaheim peppers
2 red peppers
2 large green peppers
*all seeded*
2 large onions
1 16 oz can tomato sauce
1 tsp cumin
1 4 oz tomato paste
1 4 oz can water
1 or 2 cloves garlic
1/2 cup white vinegar
Bottle in jars. Cold pack 35-40 mins for pints.
wear gloves for chopping.
4 dried chilies broken
2 yellow peppers
2 anaheim peppers
2 red peppers
2 large green peppers
*all seeded*
2 large onions
1 16 oz can tomato sauce
1 tsp cumin
1 4 oz tomato paste
1 4 oz can water
1 or 2 cloves garlic
1/2 cup white vinegar
Bottle in jars. Cold pack 35-40 mins for pints.
wear gloves for chopping.
sweet n' fruity salsa
makes 2 1/2 cups
1 large apple (cored and cut into wedges)
2 kiwi fruit (peeled and cut into pieces)
8 strawberries (without stems)
2 Tbsp apple jelly (optional)
place apple pieces, kiwi and strawberries in food processor. Add apple jelly if desired. chop until all fruit is coarsely chopped.
Serve with cinnamon tortilla chips
1 large apple (cored and cut into wedges)
2 kiwi fruit (peeled and cut into pieces)
8 strawberries (without stems)
2 Tbsp apple jelly (optional)
place apple pieces, kiwi and strawberries in food processor. Add apple jelly if desired. chop until all fruit is coarsely chopped.
Serve with cinnamon tortilla chips
Cinnamon Tortilla Chips
Makes about 4 dozen chips
2 flour tortillas (10" burrito size)
non-fat cooking spray (butter flavor)
1 Tbsp sugar
1-2 tsp cinnamon vanilla spice blend
1. Heat oven to 350. LIne baking sheet with silicone mat
2. Spray flour tortillas with cooking spray on both sides. cut each tortilla into 24 pieces.
3. Place pieces in a bowl, sprinkle with sugar and spice blend. Seal and shake. Place pieces on prepared baking sheet. Do not overlap or chips will not properly crisp.
4. Bake 8-10 minutes, turning over pieces at least once until pieces are crisp and browned. Cool. Serve alone or with fruity salsa, or ice cream.
2 flour tortillas (10" burrito size)
non-fat cooking spray (butter flavor)
1 Tbsp sugar
1-2 tsp cinnamon vanilla spice blend
1. Heat oven to 350. LIne baking sheet with silicone mat
2. Spray flour tortillas with cooking spray on both sides. cut each tortilla into 24 pieces.
3. Place pieces in a bowl, sprinkle with sugar and spice blend. Seal and shake. Place pieces on prepared baking sheet. Do not overlap or chips will not properly crisp.
4. Bake 8-10 minutes, turning over pieces at least once until pieces are crisp and browned. Cool. Serve alone or with fruity salsa, or ice cream.
Easy Beef Stew (Kathryn Robinson)
2 to 3 lb sirloin steak or rump roast, cut into 1 inch cubes
3 carrots
3 celery sticks
1 onion
1 bell pepper
8 oz fresh mushrooms
4 large potatoes
2 cans cream of mushroom soup
2 cans cream of celery soup
1 tsp garlic powder
1/3 cup worcestershire sauce
1/2 cup margarine
Cut meat into cubes. Remove all fat. Peel and cut potatoes into cubes. Peel and cut celery, onions, carrots, bell pepper and mushrooms into bite size pieces. Place meat and vegetables in a large roasting pan. Fold in all soups, garlic, Worcestershire sauce and butter. Do not add water. Bake in oven at 350 for 2-3 hours, uncovered. Cover pot and bake 1 more hour. Serves 8-10
3 carrots
3 celery sticks
1 onion
1 bell pepper
8 oz fresh mushrooms
4 large potatoes
2 cans cream of mushroom soup
2 cans cream of celery soup
1 tsp garlic powder
1/3 cup worcestershire sauce
1/2 cup margarine
Cut meat into cubes. Remove all fat. Peel and cut potatoes into cubes. Peel and cut celery, onions, carrots, bell pepper and mushrooms into bite size pieces. Place meat and vegetables in a large roasting pan. Fold in all soups, garlic, Worcestershire sauce and butter. Do not add water. Bake in oven at 350 for 2-3 hours, uncovered. Cover pot and bake 1 more hour. Serves 8-10
Baked Minestrone Soup (Jean Ward)
1 1/2 of lean beef stew meat, cut into cubes or lean ground beef
1 cup chopped onion
1 tsp minced garlic
2 Tbsp olive oil
1 1/2 tsp Italian seasoning
1/2 cup sliced black olives with liquid
1 cup small macaroni
1 tsp salt
1 tsp pepper
3 (10 1/2 oz) cans beef broth
1 large can tomatoes (undrained)
1 can kidney beans (undrained)
1 1/2 cup sliced carrots
2 cups zucchini squash (if available)
Combine beef, onion, garlic, salt, peper, and olive oil in large oven pan. Toss to coat meat evely and brown, uncovered, in hot oven (400). Add broth, water and italian seasoning. Cover; cook 1 hour until meat is almost tender. Stir in tomatoes, beans, olives, carrots and macaroni. Sprinkle zucchini on top. Cover; return to oven for 40-45 min longer until macaroni is tender. Makes about 3 1/2 qt.
Note: This soup can also be made on top of stove
1 cup chopped onion
1 tsp minced garlic
2 Tbsp olive oil
1 1/2 tsp Italian seasoning
1/2 cup sliced black olives with liquid
1 cup small macaroni
1 tsp salt
1 tsp pepper
3 (10 1/2 oz) cans beef broth
1 large can tomatoes (undrained)
1 can kidney beans (undrained)
1 1/2 cup sliced carrots
2 cups zucchini squash (if available)
Combine beef, onion, garlic, salt, peper, and olive oil in large oven pan. Toss to coat meat evely and brown, uncovered, in hot oven (400). Add broth, water and italian seasoning. Cover; cook 1 hour until meat is almost tender. Stir in tomatoes, beans, olives, carrots and macaroni. Sprinkle zucchini on top. Cover; return to oven for 40-45 min longer until macaroni is tender. Makes about 3 1/2 qt.
Note: This soup can also be made on top of stove
Tortilla Cream Roll (Coreens)
8 oz cream cheese
1 cup grated cheese
1 can chopped green chilies
1/2 cup chopped green onions
dash garlic powder
Flour tortillas
1 cup sour cream
1 can chopped olives
1/2 tsp cumin
1/8 tsp season salt
Cream together cream cheese, cheese, sour cream, and add all ingredients and mix well. Spread on tortillas. Roll up and chill. Cut into bite size pieces.
1 cup grated cheese
1 can chopped green chilies
1/2 cup chopped green onions
dash garlic powder
Flour tortillas
1 cup sour cream
1 can chopped olives
1/2 tsp cumin
1/8 tsp season salt
Cream together cream cheese, cheese, sour cream, and add all ingredients and mix well. Spread on tortillas. Roll up and chill. Cut into bite size pieces.
Society Pickles (Sarah Jensen)
14-16 cucumbers (1 inch in diameter, 4 inches long)
1 qt apple cider vinegar
7 cups sugar
1/3 pkg pickling spices
2 Tbsp pickling salt
Scrub cucumbers well. Cover with boiling water. Cover and let set for 24 hours. drain and pour fresh boiling water over cucumbers for 4 days. On 5th day drain and slice cucumbers in 3/4 inch slices. Cover with hot syrup made with thte remaining ingredients. Put spices in bag.
Reheat syrup for 3 days. On 4th day bring syrup to a boil and add cucumbers and bring to a simmer. Put in hot jars and seal. Hot water bath for 10 minutes.
1 qt apple cider vinegar
7 cups sugar
1/3 pkg pickling spices
2 Tbsp pickling salt
Scrub cucumbers well. Cover with boiling water. Cover and let set for 24 hours. drain and pour fresh boiling water over cucumbers for 4 days. On 5th day drain and slice cucumbers in 3/4 inch slices. Cover with hot syrup made with thte remaining ingredients. Put spices in bag.
Reheat syrup for 3 days. On 4th day bring syrup to a boil and add cucumbers and bring to a simmer. Put in hot jars and seal. Hot water bath for 10 minutes.
Refrigerator pickles (Rhoda Winkel)
7 cups cucumbers, sliced (do NOT peel)
1 green pepper, sliced
1 cup onions, sliced
2 Tbsp salt
2 Tbsp celery seed
1 tsp mustard seed
1 cup celery, chopped
Mix these ingredients and pour hot syrup over this mixture.
Syrup:
2 cups white sugar
1 cup cider vinegar
Heat until boiling hot and add 1 tsp turmeric. Refrigerate. Will keep 9 months at least.
1 green pepper, sliced
1 cup onions, sliced
2 Tbsp salt
2 Tbsp celery seed
1 tsp mustard seed
1 cup celery, chopped
Mix these ingredients and pour hot syrup over this mixture.
Syrup:
2 cups white sugar
1 cup cider vinegar
Heat until boiling hot and add 1 tsp turmeric. Refrigerate. Will keep 9 months at least.
Mustard Pickles (Elva Scovill)
2 qt chopped cucumbers, peeled and seeded
1 qt chopped white onions
2 qt chopped green tomatoes
2 heads cauliflower, broken
2 bunches celery, cut small
3 large green peppers, cut small
2 large red peppers, cut small
Cover with water and add 1 cup salt. Cook until tender. Pour all the water off and then add dressing. Bottle and seal while hot.
Dressing:
2 Tbsp mustard
1 Tbsp turmeric
1 1/2 Tbsp celery seed
1 1/2 cup flour
2 qt sugar
2 qt vinegar
2 cups water
Boil and add other ingredients.
1 qt chopped white onions
2 qt chopped green tomatoes
2 heads cauliflower, broken
2 bunches celery, cut small
3 large green peppers, cut small
2 large red peppers, cut small
Cover with water and add 1 cup salt. Cook until tender. Pour all the water off and then add dressing. Bottle and seal while hot.
Dressing:
2 Tbsp mustard
1 Tbsp turmeric
1 1/2 Tbsp celery seed
1 1/2 cup flour
2 qt sugar
2 qt vinegar
2 cups water
Boil and add other ingredients.
Dill Pickles (Loni Costello)
3 qt water
1 qt vinegar
1 cup salt
dried dill weed
dash or clove of garlic
small cucumbers
you will also need bottling jars, lids and rings.
Boil water, vinegar and salt. Put dill and garlic on bottom of jars. Fill jars with small, crisp, cucumbers (or slice larger cucumbers into spears). Pour boiling mixture over cucumbers. Wipe mouth of jar, put lid on and screw on ring firmly. Steam bath is optional.
1 qt vinegar
1 cup salt
dried dill weed
dash or clove of garlic
small cucumbers
you will also need bottling jars, lids and rings.
Boil water, vinegar and salt. Put dill and garlic on bottom of jars. Fill jars with small, crisp, cucumbers (or slice larger cucumbers into spears). Pour boiling mixture over cucumbers. Wipe mouth of jar, put lid on and screw on ring firmly. Steam bath is optional.
Chop Suey Pickles (Gwen King)
6 large cucumbers, peeled
11 medium sized onions
3 large sweet green peppers
3 large sweet red peppers
1/2 c salt
1 pt vinegar
3 Tbsp mixed spices
1/2 pt water
4 c sugar
2 Tbsp celery salt
1 tsp curry powder
Slice very thin the cucumbers, onions and peppers. sprinkle with 1/2 cup salt. Add enough cold water to cover vegetables and let stand overnight. Drain. Add vinegar, mixed spices, water, sugar, and celery salt and boil 10 mins. Add curry powder just befroe removing from stove. Pack into bottles and seal.
11 medium sized onions
3 large sweet green peppers
3 large sweet red peppers
1/2 c salt
1 pt vinegar
3 Tbsp mixed spices
1/2 pt water
4 c sugar
2 Tbsp celery salt
1 tsp curry powder
Slice very thin the cucumbers, onions and peppers. sprinkle with 1/2 cup salt. Add enough cold water to cover vegetables and let stand overnight. Drain. Add vinegar, mixed spices, water, sugar, and celery salt and boil 10 mins. Add curry powder just befroe removing from stove. Pack into bottles and seal.
Bread and butter pickles (Mindy Dalton)
4 qt. cucumbers, peeled and sliced or zucchini
4 large onions, cubed
4 peppers, cubed
1 can pimento
2 1/2 c sugar
2 1/2 c vinegar
2 Tbsp salt
2 tsp celery seed
1 tsp mustard seed
2 tsp turmeric
2 Tbsp flour
2 Tbsp prepared mustard
Boil 20-30 minutes. Seal.
4 large onions, cubed
4 peppers, cubed
1 can pimento
2 1/2 c sugar
2 1/2 c vinegar
2 Tbsp salt
2 tsp celery seed
1 tsp mustard seed
2 tsp turmeric
2 Tbsp flour
2 Tbsp prepared mustard
Boil 20-30 minutes. Seal.
Vegetable Pizza (Dorothy Henrie)
2 cans crescent rolls
2 oz cream cheese
1 c mayo
1 pkg dry ranch dressing
1 c chopped broccoli
1 c chopped cauliflower
1 c grated carrot
cheese
Spread rolls in cookie sheet. Bake 10 minutes at 350. Mix cream cheese, mayo, and dressing together and spread on cooled crust. Put veggies on top of crust, then sprinkle cheese on top of these. Monterey Jack and cheddar are nice together.
2 oz cream cheese
1 c mayo
1 pkg dry ranch dressing
1 c chopped broccoli
1 c chopped cauliflower
1 c grated carrot
cheese
Spread rolls in cookie sheet. Bake 10 minutes at 350. Mix cream cheese, mayo, and dressing together and spread on cooled crust. Put veggies on top of crust, then sprinkle cheese on top of these. Monterey Jack and cheddar are nice together.
Vegetable Dip (Connie Belnap)
1 cup mayo
1 cup sour cream
1 Tbsp dry onion
1 Tbsp parsley
1 tsp dill weed
1 tsp garlic salt
Mix together
1 cup sour cream
1 Tbsp dry onion
1 Tbsp parsley
1 tsp dill weed
1 tsp garlic salt
Mix together
Turner's Texas Dip (Ardyth Turner)
1 lb velveeta cheese
1 can chili with meat (no beans)
1 can To-Tel tomatoes, chopped with chilies and peppers
1/2 can olives (optional)
Put in double boiler all ingredients; heat until cheese is melted, stirring occasionally. Serve with corn chips.
1 can chili with meat (no beans)
1 can To-Tel tomatoes, chopped with chilies and peppers
1/2 can olives (optional)
Put in double boiler all ingredients; heat until cheese is melted, stirring occasionally. Serve with corn chips.
Taco Dip (Dianne Breinholt)
1 can green salsa
1 large and 1 small pkg cream cheese
Let cream cheese stand at room teperature until soft. Mix in salsa until smooth. Refrigerate overnight.
1 large and 1 small pkg cream cheese
Let cream cheese stand at room teperature until soft. Mix in salsa until smooth. Refrigerate overnight.
Spinich Dip (Ardyth Turner)
1 pkg frozen spinach, chopped
1 can water chestnuts, chopped
1 bunch green onions, chopped
1 pkg knorr leek soup mix or swiss vegetable soup mix
1 cup mayo
sprinkle of garlic powder
1 cup sour cream
Thaw and drain well the chopped spinach. Drain and chop chestnuts; add otehr ingredients. Let sit for a few hours before using.
Variation: Cut center out of 1 loaf French bread and spoon in dip. Slice celery, carrots, cucumbers, mushrooms, green peppers and any other fresh vegetables. Arrange around bread on tray. When vegetables are gone, cut bread into cubes and enjoy. Tastes best if make the day before
1 can water chestnuts, chopped
1 bunch green onions, chopped
1 pkg knorr leek soup mix or swiss vegetable soup mix
1 cup mayo
sprinkle of garlic powder
1 cup sour cream
Thaw and drain well the chopped spinach. Drain and chop chestnuts; add otehr ingredients. Let sit for a few hours before using.
Variation: Cut center out of 1 loaf French bread and spoon in dip. Slice celery, carrots, cucumbers, mushrooms, green peppers and any other fresh vegetables. Arrange around bread on tray. When vegetables are gone, cut bread into cubes and enjoy. Tastes best if make the day before
Shrimp Dip (Loretta Nielson)
3 oz cream cheese softened
1/2 cup mayo
1 pkg dill pickle dip
1 (6 oz) can shrimp, drained and rinsed
1/4 tsp. seasoned salt
Combine cheese, mayo, dill pickle dip and salt. Beat until smooth. Add shrimp and fold in. Serve with chips or a variety of vegetables.
1/2 cup mayo
1 pkg dill pickle dip
1 (6 oz) can shrimp, drained and rinsed
1/4 tsp. seasoned salt
Combine cheese, mayo, dill pickle dip and salt. Beat until smooth. Add shrimp and fold in. Serve with chips or a variety of vegetables.
Janice's Shrimp Dip (Jeane Jepson)
1 cup real mayo
1 cup sour cream
1 cup small shrimp
1 Tbsp dried onion
dash of garlic powder
vinegar
Drain shrimp; put vinegar over shrimp. Drain out vinegar; rinse shrimp. Put on clean paper towel. Pour into mixture of mayo and sour cream. Add onion and garlic powder.
1 cup sour cream
1 cup small shrimp
1 Tbsp dried onion
dash of garlic powder
vinegar
Drain shrimp; put vinegar over shrimp. Drain out vinegar; rinse shrimp. Put on clean paper towel. Pour into mixture of mayo and sour cream. Add onion and garlic powder.
Mexican delight (Donna Christensen)
First Layer:
1 (16 oz) can refried beans, spread in a 9X13 pan
Second Layer:
8 oz sour cream
4 Tbsp mayonnaise
1/2 pkg taco mix
Mix together.
Third Layer:
2 large ripe avocados
onion salt to taste
garlic salt to taste
1 tsp lemon juice
Mash together
Fourth Layer:
grated cheddar cheese
1 large can slice black olives
1 large tomato diced
Serve with chips
1 (16 oz) can refried beans, spread in a 9X13 pan
Second Layer:
8 oz sour cream
4 Tbsp mayonnaise
1/2 pkg taco mix
Mix together.
Third Layer:
2 large ripe avocados
onion salt to taste
garlic salt to taste
1 tsp lemon juice
Mash together
Fourth Layer:
grated cheddar cheese
1 large can slice black olives
1 large tomato diced
Serve with chips
Guacamole (Silvia Cardon)
1 small onion
1 large meaty tomato
1 small chili pepper (fresh jalapeno)
8-10 avocados
few drops of lemon
salt to taste
Chop onion very fine. Add chopped tomato and chili. With a fork or potato masher, mash to a pulp the ripe peeled avocados. Add salt and lemon. Save 2 or 3 of the pits and place on top of the combined mixture to prevent darkening.
1 large meaty tomato
1 small chili pepper (fresh jalapeno)
8-10 avocados
few drops of lemon
salt to taste
Chop onion very fine. Add chopped tomato and chili. With a fork or potato masher, mash to a pulp the ripe peeled avocados. Add salt and lemon. Save 2 or 3 of the pits and place on top of the combined mixture to prevent darkening.
Fruit Dip (Laura Morris)
8 oz cream cheese, softened
7 oz marshmallow creme
1 Tbsp orange or pineapple juice
grated orange rind
Beat together cream cheese and marshmallow creme. Add juice and rind. Good dip for apples, pineapple, bananas, etc.
7 oz marshmallow creme
1 Tbsp orange or pineapple juice
grated orange rind
Beat together cream cheese and marshmallow creme. Add juice and rind. Good dip for apples, pineapple, bananas, etc.
Fruit Dip ( Karen Pace)
1 pkg instant vanilla pudding
1 (6 oz) can orange juice concentrate
1 cup cold milk
1/4 cup sour cream
Whip together first 3 ingredients. Add sour cream. Serve with fresh fruit.
1 (6 oz) can orange juice concentrate
1 cup cold milk
1/4 cup sour cream
Whip together first 3 ingredients. Add sour cream. Serve with fresh fruit.
Clam Dip ( Beverly Bell Anderson)
2 large pkg cream cheese
2 cans minced clams with juice
1 Tbsp Miracle Whip
onion and garlic salt to taste
Thin with a bit of milk in needed.
2 cans minced clams with juice
1 Tbsp Miracle Whip
onion and garlic salt to taste
Thin with a bit of milk in needed.
Turkey sticks (Dorothy Ence)
1/4 cup sliced green onions
1/4 cup shredded carrots
1 lb ground turkey
1 egg
1/3 cup rolled oats
2 tbsp catsup
1/8 tsp garlic powder
1/2 tsp chili powder
1/4 tsp dry mustard
1/4 tsp paprika
1/4 tsp liquid smoke
1/2 tsp salt
1/8 tsp cayenne pepper
1/2 cup cornflake crumbs
1.4 tsp paprika
dash of chili powder
dash of cayenne pepper
You will also need 10 (6 inch) wooden skewers.
Mix onions and carrots in glass bowl. Cover and microcook on High for 1 1/2 -2 1/2 minutes. Add turkey, egg, oats, and seasonings. Mix well. Divide mixture into 10 equal portions. Shape into 3 inch loaves. Insert a wooden skewer into each loaf. Combine cornflake crumbs and seasonings on waxed paper. Roll each loaf in coating. Arrange on round, microwave roasting rack, with skewers all pointing in toward the center, meat on the outer edge. Microcook on High for 6-9 minutes, roating rack once. Let turkey stand for 3-4 minutes. Serve with Mustard Dipping Sauce.
Mustard Dipping Sauce:
1/2 cup cottage cheese
2 Tbsp yogurt
1/4 tsp lemon juice
2 Tbsp prepared mustard
salt to taste
2 tsp snipped parsley
Combine all ingredients and blend well. Yield: 10 sticks
1/4 cup shredded carrots
1 lb ground turkey
1 egg
1/3 cup rolled oats
2 tbsp catsup
1/8 tsp garlic powder
1/2 tsp chili powder
1/4 tsp dry mustard
1/4 tsp paprika
1/4 tsp liquid smoke
1/2 tsp salt
1/8 tsp cayenne pepper
1/2 cup cornflake crumbs
1.4 tsp paprika
dash of chili powder
dash of cayenne pepper
You will also need 10 (6 inch) wooden skewers.
Mix onions and carrots in glass bowl. Cover and microcook on High for 1 1/2 -2 1/2 minutes. Add turkey, egg, oats, and seasonings. Mix well. Divide mixture into 10 equal portions. Shape into 3 inch loaves. Insert a wooden skewer into each loaf. Combine cornflake crumbs and seasonings on waxed paper. Roll each loaf in coating. Arrange on round, microwave roasting rack, with skewers all pointing in toward the center, meat on the outer edge. Microcook on High for 6-9 minutes, roating rack once. Let turkey stand for 3-4 minutes. Serve with Mustard Dipping Sauce.
Mustard Dipping Sauce:
1/2 cup cottage cheese
2 Tbsp yogurt
1/4 tsp lemon juice
2 Tbsp prepared mustard
salt to taste
2 tsp snipped parsley
Combine all ingredients and blend well. Yield: 10 sticks
Sticky Chicken or Chicken Mandarin (Jeane J. Jepson)
1 1/2 to 2 doz chicken wings
2 eggs, beaten
1/2 cup cornstarch
1 cup peanut oil
sesame seed (optional)
Sauce:
1/2 cup vinegar
1 cup sugar
1/4 cup soy sauce
1 tsp ginger root, grated
1/4 cup water
Snip off tips of wings; divide in half remainder to make drummettes. Dip in beaten eggs and roll in cornstarch. Fry in hot oil and drain on paper towels. Cover with sweet and sour sauce and cook on medium to low heat for 30 minutes. Sprinkle with sesame seed, if desired. Good as appetizer or main dish.
2 eggs, beaten
1/2 cup cornstarch
1 cup peanut oil
sesame seed (optional)
Sauce:
1/2 cup vinegar
1 cup sugar
1/4 cup soy sauce
1 tsp ginger root, grated
1/4 cup water
Snip off tips of wings; divide in half remainder to make drummettes. Dip in beaten eggs and roll in cornstarch. Fry in hot oil and drain on paper towels. Cover with sweet and sour sauce and cook on medium to low heat for 30 minutes. Sprinkle with sesame seed, if desired. Good as appetizer or main dish.
Speedy Veggie Wrap-ups (Karen Peterson)
8 oz shredded Monterey Jack cheese with jalapeno (2 cups)
2 cups purchased broccoli coleslaw
1 small tomato, seeded and chopped
8 (9 or 10 inch) flour tortillas
Heat oven to 350. In medium bowl, combine cheese, broccoli coleslaw and tomato. Place 1/2 cup mixture in center of each tortilla. Roll tortilla up, folding in ends. Place on ungreased cookie sheet; cover with foil. Bake at 350 for 8-10 minutes or until cheese is melted. Serves 4
2 cups purchased broccoli coleslaw
1 small tomato, seeded and chopped
8 (9 or 10 inch) flour tortillas
Heat oven to 350. In medium bowl, combine cheese, broccoli coleslaw and tomato. Place 1/2 cup mixture in center of each tortilla. Roll tortilla up, folding in ends. Place on ungreased cookie sheet; cover with foil. Bake at 350 for 8-10 minutes or until cheese is melted. Serves 4
Sesame "fried" drumsticks (Dorothy Ence)
1/4 c finely crushed butter snack crackers
1/4 cup sesame seed
2 tsp parsley flakes
1/4 tsp paprika
1/2 tsp salt
1 egg, slightly beaten
1 Tbsp water
10-12 chicken legs (about 3 lbs)
Combine dry ingredients in shallow dish. In a separate dish mix egg and water. Dip chicken in egg mixture, then roll in crumb mixture. Arrange chicken in baking dish. Bake, uncovered at 375 for 1 hour, turning once. Cool slightly; remove from pan. Cover and refrigerate 3 to 24 hours. Yield: 5-6 servings.
Microwave directions: Remove skin from chicken and prepare as before. Place coated pieces in microproof baking dish in a spoke pattern, thin ends toward center. Cover with waxed paper. Microcook on High power 6-9 minutes. Turn chicken pieces over and rotate dish. Microcook on High 6-12 minutes. Let stand 5 minutes. If necessary, microcook an additional 2 minutes. Refrigerate.
Electric frypan directions: Prepaer as before. Brown chicken in melted butter at 350. Reduce heat to 260. Cover and cook 30 minutes.
1/4 cup sesame seed
2 tsp parsley flakes
1/4 tsp paprika
1/2 tsp salt
1 egg, slightly beaten
1 Tbsp water
10-12 chicken legs (about 3 lbs)
Combine dry ingredients in shallow dish. In a separate dish mix egg and water. Dip chicken in egg mixture, then roll in crumb mixture. Arrange chicken in baking dish. Bake, uncovered at 375 for 1 hour, turning once. Cool slightly; remove from pan. Cover and refrigerate 3 to 24 hours. Yield: 5-6 servings.
Microwave directions: Remove skin from chicken and prepare as before. Place coated pieces in microproof baking dish in a spoke pattern, thin ends toward center. Cover with waxed paper. Microcook on High power 6-9 minutes. Turn chicken pieces over and rotate dish. Microcook on High 6-12 minutes. Let stand 5 minutes. If necessary, microcook an additional 2 minutes. Refrigerate.
Electric frypan directions: Prepaer as before. Brown chicken in melted butter at 350. Reduce heat to 260. Cover and cook 30 minutes.
Salmon Party Log (Dorothy Ence)
1 (16 oz) can salmon
1 (8 oz) pkg cream cheese
1 Tbsp lemon juice
1/4 tsp. onion powder
1 Tbsp horseradish
1/4 tsp salt
1/4 tsp liquid smoke
1/2 cup pecans, chopped
3 Tbsp parsley, snipped
Drain, debone and flake salmon. Combine salmon, cream cheese, lemon juice, onion powder, horseradish, salt and liquid smoke. Chill. Shape salmon mixture. Roll in nuts and parsley. Chill. Yield: 12 servings
1 (8 oz) pkg cream cheese
1 Tbsp lemon juice
1/4 tsp. onion powder
1 Tbsp horseradish
1/4 tsp salt
1/4 tsp liquid smoke
1/2 cup pecans, chopped
3 Tbsp parsley, snipped
Drain, debone and flake salmon. Combine salmon, cream cheese, lemon juice, onion powder, horseradish, salt and liquid smoke. Chill. Shape salmon mixture. Roll in nuts and parsley. Chill. Yield: 12 servings
Pineapple Cheese Ball (Karen G. Pace)
2 pkg. cream cheese, softened
1 small can crushed pineapple, well drained
1/4 cup green bell pepper, finely chopped
2 Tbsp green onion, finely chopped
1 Tbsp seasoned salt
Mix together and refrigerate 24 hours. Form into ball and roll in chopped walnuts. Serve with crackers
1 small can crushed pineapple, well drained
1/4 cup green bell pepper, finely chopped
2 Tbsp green onion, finely chopped
1 Tbsp seasoned salt
Mix together and refrigerate 24 hours. Form into ball and roll in chopped walnuts. Serve with crackers
Carne Asada Burritos (Chelsea and Eric Anderson)
Top Sirloin, or any type of tender beef
3 lemons -Squeeze the juice out
1 cup vegetable juice
1/2 cup soy sauce
black pepper and garlic to taste
Mix the ingredients and put them in a bowl to marinate overnight. Stirring every few hours.
Grill the meat
In the shell put beans, meat, and avacado. Fold up and melt cheddar and jack cheese on top
3 lemons -Squeeze the juice out
1 cup vegetable juice
1/2 cup soy sauce
black pepper and garlic to taste
Mix the ingredients and put them in a bowl to marinate overnight. Stirring every few hours.
Grill the meat
In the shell put beans, meat, and avacado. Fold up and melt cheddar and jack cheese on top
Cream Cheese Crab Royal (Ardyth Turner)
8 oz pkg cream cheese
6 oz can crab meat (or use fresh imitation chopped crab meat)
8 oz jar cocktail sauce
crackers
parsley
Place softened cream cheese on large serving plate. Rinse canned crab meat. Top cream cheese with meat and cocktail sauce, letting sauce run over sides. Place variety of crachers around serving platter. Decorate with parsley. Serve cold.
6 oz can crab meat (or use fresh imitation chopped crab meat)
8 oz jar cocktail sauce
crackers
parsley
Place softened cream cheese on large serving plate. Rinse canned crab meat. Top cream cheese with meat and cocktail sauce, letting sauce run over sides. Place variety of crachers around serving platter. Decorate with parsley. Serve cold.
Crab Stuffed Mushrooms (Dorothy Ence)
24 firm, medium size mushrooms
2 Tbsp butter
2 Tbsp minced green onion
1 tsp lemon juice
1 (6 1/2 oz) can crab meat
1/2 cup soft bread crumbs
1 egg, beaten
1/2 tsp dill weed
3/4 cup shredded Monterey Jack Cheese
3 Tbsp butter
Remove stems from mushrooms; finely chop stems. Melt 2 tbsp butter over medium heat. Add mushroom stems and onion. Cook, stirring, until onion is limp. Remove from heat and stir in lemon juice, crab, bread crumbs, egg, dill and 1/4 cup cheese. Blend well.
Melt 3 Tbsp butter in an oblong baking dish. Turn mushroom caps in butter to coat. Place mushrooms in pan, cavity side up. Mound filling into each mushroom cap, pressing firmly. Sprinkle mushrooms with remaining cheese. Bake, uncovered, at 400 for 15 - 20 mins. Serve hot. Yield: 24 servings
2 Tbsp butter
2 Tbsp minced green onion
1 tsp lemon juice
1 (6 1/2 oz) can crab meat
1/2 cup soft bread crumbs
1 egg, beaten
1/2 tsp dill weed
3/4 cup shredded Monterey Jack Cheese
3 Tbsp butter
Remove stems from mushrooms; finely chop stems. Melt 2 tbsp butter over medium heat. Add mushroom stems and onion. Cook, stirring, until onion is limp. Remove from heat and stir in lemon juice, crab, bread crumbs, egg, dill and 1/4 cup cheese. Blend well.
Melt 3 Tbsp butter in an oblong baking dish. Turn mushroom caps in butter to coat. Place mushrooms in pan, cavity side up. Mound filling into each mushroom cap, pressing firmly. Sprinkle mushrooms with remaining cheese. Bake, uncovered, at 400 for 15 - 20 mins. Serve hot. Yield: 24 servings
Crab Bites (Gaia Christensen)
9 English muffins
1 (6 oz) jar Kraft Old English cheese
1 (6 oz) can crab meat
1/4 lb. butter or margarine
1/4 c mayonnaise
1/4 tsp. onion powder
1 tsp garlic powder
1 dash tobasco
Cut muffins in half. Mix all ingredients and spread on muffin halves. (At this point they can be frozen for future use.) Bake at 350 for 20 minutes. Cut in quarters to serve. (I like to cut each muffin half into sixths) Makes 72 bites if cut in quarters.
1 (6 oz) jar Kraft Old English cheese
1 (6 oz) can crab meat
1/4 lb. butter or margarine
1/4 c mayonnaise
1/4 tsp. onion powder
1 tsp garlic powder
1 dash tobasco
Cut muffins in half. Mix all ingredients and spread on muffin halves. (At this point they can be frozen for future use.) Bake at 350 for 20 minutes. Cut in quarters to serve. (I like to cut each muffin half into sixths) Makes 72 bites if cut in quarters.
Crab Ball Appetizer (Dorothy Ence)
1 (8 oz.) pkg cream cheese
1 (6 oz) can crab meat, drained
1 (12 oz.) bottle cocktail sauce
Form cream cheese into ball; form crab meat over the ball. Top with cocktail sauce. Serve with crackers. Yield:10 servings
1 (6 oz) can crab meat, drained
1 (12 oz.) bottle cocktail sauce
Form cream cheese into ball; form crab meat over the ball. Top with cocktail sauce. Serve with crackers. Yield:10 servings
Chicken Gastronomique (Gaia Christensen)
20 chicken thighs
1 bottle russian dressing
1 (12 oz) jar apricot preserves
1 envelope dry onion soup mix
Bake chicken for 1/2 hour in a 350 oven. Mix dressing, preserves and dry soup mix. Spread over chicken and bake an additional half hour. Can be kept warm in a 140 oven for another hour if guests are late. Serves 10.
1 bottle russian dressing
1 (12 oz) jar apricot preserves
1 envelope dry onion soup mix
Bake chicken for 1/2 hour in a 350 oven. Mix dressing, preserves and dry soup mix. Spread over chicken and bake an additional half hour. Can be kept warm in a 140 oven for another hour if guests are late. Serves 10.
Cheese Ball (Jani Pearson)
1 lb cream cheese (light)
1 lb. grated cheese (Cheddar or Chederella)
3 cloves garlic or less, crushed
1 cup chopped walnuts (or your choosing)
Mix and shape into balls. Roll in a mixture of chili powder and paprica or nuts.
1 lb. grated cheese (Cheddar or Chederella)
3 cloves garlic or less, crushed
1 cup chopped walnuts (or your choosing)
Mix and shape into balls. Roll in a mixture of chili powder and paprica or nuts.
Smoked Almond Dill Cheese Ball
8 oz cream cheese
1/2 cup mayonnaise (NOT miracle whip)
6 pieces bacon fried crisp and broken into pieces
1/2 tsp dill weed
1 or 2 tspns minced onion
Mix all well and shape into ball..... cover with smokehouse almonds
1/2 cup mayonnaise (NOT miracle whip)
6 pieces bacon fried crisp and broken into pieces
1/2 tsp dill weed
1 or 2 tspns minced onion
Mix all well and shape into ball..... cover with smokehouse almonds
Funeral Potatoes
2 pkgs simply shredded hash browns
bunch of green onions chopped
16 oz sour cream
1 can cream of celery soup
1 can cream of chicken soup
about 3 cups of cheddar cheese
Mix together and bake at 350 for 1 1/2 hours
bunch of green onions chopped
16 oz sour cream
1 can cream of celery soup
1 can cream of chicken soup
about 3 cups of cheddar cheese
Mix together and bake at 350 for 1 1/2 hours
Whole Wheat Bread (7 loaves)
2 1/4 quarts warm water
1 cup melted shortening (oil)
1 cup honey
1 1/2 quarts white flour
4 quarts whole wheat flour
1 cup powdered milk
2 Tbsp salt
1 Tbsp sugar
3 Tbsp yeast
Dissolve yeast in warm water and sugar. Add all other ingredients. Knead about 10-15 minutes. Let raise twice. Let raise 15 min when put in pans. Make loaves 1 3/4 lbs. Bake at 400 for 15 min and 35 min at 300
1 cup melted shortening (oil)
1 cup honey
1 1/2 quarts white flour
4 quarts whole wheat flour
1 cup powdered milk
2 Tbsp salt
1 Tbsp sugar
3 Tbsp yeast
Dissolve yeast in warm water and sugar. Add all other ingredients. Knead about 10-15 minutes. Let raise twice. Let raise 15 min when put in pans. Make loaves 1 3/4 lbs. Bake at 400 for 15 min and 35 min at 300
White Bread (7 loaves)
2 quarts warm water
1 cup melted shortening
5 quarts white flour
1 cup powdered milk
1/2 cup sugar
2 Tbsp salt
3 Tbsp yeast
Let rise twice, mold and place in pans; let rise 1/2 hour to 3/4 hours. Make loaves 1 1/2 lb. Bake at 400 for 15 min. Reduce heat to 300 and bake 35 min.
1 cup melted shortening
5 quarts white flour
1 cup powdered milk
1/2 cup sugar
2 Tbsp salt
3 Tbsp yeast
Let rise twice, mold and place in pans; let rise 1/2 hour to 3/4 hours. Make loaves 1 1/2 lb. Bake at 400 for 15 min. Reduce heat to 300 and bake 35 min.
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