Apple Cheddar Quesadillas
Source of Recipe
net
List of Ingredients
Apple Cheddar Quesadillas
24 appetizers
1/3 cup sugar
� teaspoon ground cinnamon
butter-flavored nonstick cooking spray
2 cups peeled and cored thin apple slices
1/3 cup raisins
� teaspoon rum extract or � teaspoon apple juice
8 (6-inch) flour tortillas
1 � cups shredded low fat Cheddar cheese
Combine sugar and cinnamon in small bowl. Reserve 1 tablespoon sugar-cinnamon mixture; set aside.
Spray large nonstick skillet with cooking spray. Add apples; cook over medium heat until tender, stirring occasionally. Remove from heat; stir in remaining sugar-cinnamon mixture, raisins and apple juice. Top each tortilla evenly with cheese to within � inch of edge. Spread apple mixture over cheese. Spray skillet with cooking spray; heat over medium heat until hot. Place 1 tortilla in skillet, filling side up, and heat 1 minute. Remove from skillet and quickly fold in half. Repeat for remaining tortillas.
To serve, cut each quesadilla into 3 wedges. Sprinkle with reserved cinnamon-sugar mix. Sprinkle lightly with powdered sugar, if desired. Serve warm.
Delicious Sliced Apples
6 to 8 servings
� cup firmly packed brown sugar
2 tablespoons all-purpose flour
dash ground cloves
2 � pounds apples, pared, cored, and sliced (about 8 cups)
� cup shortening
� cup water
Combine brown sugar, flour and cloves in large owl. Stir in apple slices and toss lightly. Melt shortening in large skillet. Stir in apple mixture and cook over high heat for 5 minutes stirring occasionally. Stir in water. Bring mixture to a boil; cover and reduce heat to low. Simmer for 10 minutes or until apples are tender, stirring occasionally. Serve with roast beef or turkey. Advertisement:
Cherry Dump Cake
Ingredients:
2 can (15 oz.) crushed pineapple in juice
2 can (15 oz.) cherry pie filling (or whatever your favorite is)
1 box yellow cake mix
1 cup butter
1 cup chopped pecans
Preparation:
Preheat oven to 350� F. Grease a 13" x 9" x 2" pan or baking dish.
Dump the can of pineapple, including juice, into the greased pan.
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Pour the cherry pie filling over the pineapple, and spread evenly.
Dump the dry cake mix over the top of the pie filling.
Gently spread to cover.
Slice butter into pats and layer on top of cake mix in pan.
Cover with layer of nuts.
Bake in preheated oven for approximately 45 to 60 minutes, or until brown.
Cool cake completely in the pan.
French Chocolate Silk Ice Cream
Ingredients:
1 cup sugar
1 1/2 cup milk
1 cup sugar
1/3 cup cocoa
3 egg yolks
2 cups cream
1 teaspoon vanilla
Preparation:
Beat milk and egg yolks together. Blend in sugar. Cook over medium heat, stirring constantly, until thick enough to coat the spoon. Remove from heat, sift cocoa into the mixture, then beat until well blended. Cool. Add cream and vanilla. Mix well. Refrigerate overnight. (Note, I usually add the cream and vanilla the next day). Freeze in ice cream maker according to its instructions. Yield: 1 quart
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Lemon Meringue Custard Cups
3 egg whites, room temperature
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/2 teaspoon vinegar
1 cup sugar
Combine egg whites, vanilla, salt and vinegar. Beat until frothy, then slowly add sugar, beating until stiff peaks form. Make sure you do not under beat. Spoon meringue into 6 equal portions on unglazed brown paper. Shape meringues into circles about 4 inches in diameter with sides about 1 1/2 inches high. Bake at 300� for 45 minutes. Cool meringues away from drafts. Serves 6 cups. Advertisement:
Lemon Custard:
1 cup sugar
1 1/2 cup boiling water
1/4 cup plus 1 tablespoon cornstarch
3 egg yolks
1/4 cup lemon juice
1/8 teaspoon salt
2 tablespoon grated lemon rind
Combine sugar, cornstarch and salt in heavy saucepan; mix well. Stir in boiling water and cook over low heat, stirring constantly, until thickened. Combine egg yolks, lemon juice and rind; beat well. Gradually stir hot mixture into egg yolks. Cook custard until thickened, stirring constantly. Chill. Spoon into meringue cups.
Cherry Fruit Salad
Lettuce leaves
One 17 oz. can dark sweet pitted cherries, drained
1 large orange; peeled, sliced and halved -or- 2 tangerines, peeled and separated
3 kiwi's, pared and sliced
Fruit yogurt (your favorite)
1/4 cup each toasted flaked coconut and chopped pecans, optional
Line individual serving plates with lettuce leaves. Arrange cherries, orange or tangerine, and kiwi fruit slices. Spoon yogurt over fruit, topping with coconut and pecans. Advertisement:
Makes 4 servings
Crab Imperial
1 lb. Crabmeat
1 Tablespoon margarine
1 Tablespoon flour
1/2 cup milk
1/2 onion, chopped
1 1/2 teaspoon Worcestershire sauce
3 slices bread, cubed, no crust
1 Tablespoon mayonnaise
Juice from 1/2 lemon
1/2 teaspoon salt
dash pepper
1/2 teaspoon Old Bay
Melt margarine, add flour, stir until smooth. Slowly add milk, stirring until smooth and thick. Add onion, Worcestershire sauce and bread. Let cool. Then fold in mayonnaise, lemon, and seasonings. Fold in crabmeat. Place in 1 1/2 pint casserole dish. Bake 10-15 minutes in 450� oven. Serve warm
Stuffed French Toast
Ingredients:
8 1-inch thick slices of diagonally cut French bread
1 8 oz can pineapple tidbits
1 8 oz tub fat free cream cheese
1 tablespoon apricot all fruit spread
2 teaspoons sugar
1/2 teaspoon vanilla
2 egg whites
1/2 cup skim milk
Nonstick cooking spray
2/3 cup apricot all fruit spread
1/8 teaspoon ground nutmeg
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How to Prepare:
Using a serrated bread knife, cut a slit through the top crust of each slice of bread to form a pocket. Set aside.
Drain the pineapple tidbits, reserving the juice. For filling, in a bowl combine cream cheese, half of the pineapple, the 1 teaspoon all fruit spread, the sugar, and vanilla. Stir until well mixed. Spoon 1 rounded tablespoon of the filling into the pocket of each slice of bread.
In a shallow bowl stir together egg whites, milk, and 2 tablespoons of the reserved juice. Dip the stuffed bread slices into the egg white mixture just long enough to coat both sides.
Spray a baking sheet with nonstick coating. Place the bread slices on the baking sheet. Bake 450 degrees for 8 minutes. Turn the slices over. Bake 7 minutes more.
Meanwhile, in a small saucepan combine the remaining pineapple, 2 tablespoons of the remaining reserved juice, the 2/3 cup all fruit spread, and the nutmeg. Cook and stir over medium heat just until fruit spread melts. Serve warm with the French toast.
Slicer Refrigerator Pickles
1 cup onion rings
1 green pepper, sliced
1 red pepper, sliced
2 cups white sugar
1 cup white vinegar
1 tablespoon salt
1 tablespoon celery seed
Slice into bowl. Mix well. Leave at room temperature for 3 to 4 hours. Refrigerate. Ready to eat in a day.
Glass Candy
2 cups sugar
1 cup water
3/4 cup white syrup
1 teaspoon anise, lemon, or peppermint extract
food coloring
Grease a jelly roll pan and set aside. Boil sugar, water, and syrup to 280° or hard ball stage in a large saucepan. Add flavoring and appropriate color food coloring, stirring in quickly. Pour into greased pan. Spread quickly. Allow mixture to cool at room temperature--it will harden quickly. Crack into pieces and remove from pan when hardened. Candy is clear and resembles panes of colored glass. This could be used to make lollipops. Be sure to use a larger pan than you think you'll need--this bubbles up and isn't something you want all over your stovetop. (I speak from experience.) Put a towel under jelly roll pan to protect surface from heat.
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English Toffee
1 cup sugar
1 cup butter
3 tablespoons water
1 teaspoon vanilla
1 (8 oz.) chocolate bar
3/4 cup finely chopped pecans
Combine sugar, butter, and water in saucepan and cook to hard crack stage or 300° on candy thermometer, stirring constantly. Add vanilla and pour into a buttered 9 x 9 pan. Place chocolate bar on top and spread evenly when melted. Sprinkle pecans over top. Cool thoroughly and break into pieces. 3/4 cup of chopped pecans can be put on bottom of 9 x 9 pan and hot mixture poured over them.
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Irish Cream
1/2 cup sugar
1/2 cup whiskey (real smooth/good whiskey)
1 teaspoon instant coffee
1 teaspoon cocoa
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 cup light cream
1 cup heavy cream
A food processor works great for this. Mix everything but the cream; slowly add the cream while the processor is running. This is a very strong recipe. I usually add more cream or less whiskey. I put this in fancy bottles and give as gifts during the holidays.
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Peach Slush
1 (6 oz.) can frozen lemonade
2 pitted, peeled peaches
1/4 cup sugar
2 (6 oz.) cans water
crushed ice
Blend in the blender until the consistency of slush.
Orange Spice Tea
1 cup instant tea
2 cups sugar
2 cups Tang
1 package lemonade mix (unsweetened)
1 1/2 teaspoons cinnamon
1 teaspoon ground cloves
Red hots (optional)
Mix all ingredients together. Garnish with red hots, if desired. Store in an airtight container. To serve, stir 1 tablespoon per 6 oz. glass of hot water. Makes 44 oz. of mix. Makes great gifts in winter! Advertisement:
Holiday Mint Pie
Graham cracker crust
1 cup crushed Keebler Grasshopper Fudge
Mint Cookies (1 box enough for 2 pies)
3 tablespoons hot water
1 (3 oz.) package cream cheese
1/3 cup sugar
2 tablespoons milk 1/4 teaspoon peppermint extract
1 (8 oz.) tub Cool Whip
6-8 drops green food coloring
Red hots
Spearmint leaves
Mix cookies and water. Spread over crust. Beat cream cheese, sugar, milk, and peppermint. Fold in Cool Whip. Divide in half. Add food coloring to one half. Fill crust with alternate dollops of green and white mixture. Smooth top. Chill 3 hours. Top with candies (to look like holly). Advertisement:
Peppermint Pie
24 Oreo cookies
1/4 cup melted butter
10 1/2 oz. mini marshmallows
1 cup milk 12 oz. Cool Whip
1/2 cup crushed peppermint candies (about 20)
Red food coloring
For crust, crush cookies and mix with melted butter. Press into 2 pie plates and chill. Melt marshmallows in milk over low heat. Cool in refrigerator until cool enough not to melt Cool Whip. Mix in Cool Whip, peppermints, and food color (until pink) Pour into crusts and chill. Garnish with peppermints or greenery. Advertisement:
Coffee Toffee Pie
Pastry Shell:
1/2 package pie crust mix
1/4 cup brown sugar, packed
3/4 cup finely chopped walnuts (use blender)
1 square unsweetened chocolate, grated
1 teaspoon vanilla extract Filling:
1/2 cup soft butter or margarine
3/4 cup granulated sugar
1 square unsweetened chocolate, melted and cooled
1 teaspoon instant coffee Advertisement:
2 eggs Topping:
2 cups heavy cream
2 teaspoons instant coffee (1 - 1 1/2 if you want it weaker)
1/2 cup confectioners sugar
Chocolate curls made with sweet cooking chocolate
Preheat oven to 370°. Make pastry shell: In medium bowl, combine pie crust mix with brown sugar, walnuts, and grated chocolate. Add 1 tablespoon water and the vanilla; using fork, mix until well blended. (You can add just a tiny bit more water; it's supposed to be a dry crust, but not too dry.) Turn into well-greased 9-inch pie plate; press firmly against bottom and side of pie plate. (Be sure the pan is greased really well as this tends to stick. Using lots of PAM is good.) Bake for 15 minutes. Cool pastry shell in pie plate on wire rack. Meanwhile, make filling: In small bowl with electric mixer at medium speed, beat butter until creamy. Gradually add sugar, beating until light. Blend in cool melted chocolate and instant coffee. (Note: Be sure the chocolate is cool. If it isn't, it changes the texture of the filling. The filling is best if it's beaten really well.) To the filling, add 1 egg; beat 5 minutes. Add remaining egg; beat 5 minutes. Turn filling into cooled baked pie shell. (Be sure pie shell is cool or filling will melt, changing its texture.) Refrigerate pie, covered, overnight. Make topping the next day: In large bowl, combine cream with 2 teaspoons coffee and sugar. Refrigerate mixture, covered, one hour. Beat cream mixture until stiff. Decorate pie with topping using pastry bag with #6, or larger decorating tip, if desired. Garnish with chocolate curls. Refrigerate at least two hours. Note: If you use freeze-dried coffee, crush it between two spoons to make it into a powder before using in recipe, as it will not dissolve otherwise. You can use Dream Whip or Cool Whip for the topping, but real cream is better. This pie freezes beautifully either before or after adding the topping. If you freeze after adding topping, don't cover with plastic wrap until it is completely frozen. To make chocolate curls: Buy sweet cooking chocolate. Freeze it. While still frozen, use a carrot peeler (as though you're peeling a carrot) to make chocolate curls. If the chocolate is very hard and frozen, they will not be curls, but specs of chocolate. As the chocolate begins to warm just a bit, if you peel along the edges, you'll get great curls.
Sweet Potato Pie
3 large eggs
3/4 to 1 1/4 cup sugar, depending on sweetness of potatoes
dash salt
1 teaspoon cinnamon 1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 cup heavy cream
3 cups cooked, mashed sweet potatoes
1 unbaked 10-inch pie shell
Beat eggs well. Add sugar, salt, and spices. Mix thoroughly. Add cream and stir. Add mashed potatoes and mix thoroughly. Turn into pie shell and bake in 350° pre-heated oven for one hour or until firm. Advertisement:
Heavenly Mint Mousse
6 oz. Andes creme de menthe mints
1/4 cup hot water
4 egg yolks at room temperature
1/2 pint whipping cream
Place mints in small pan or top of double boiler. Set over hot (not boiling) water. Cover and allow to melt 10 minutes. Stir with whisk until smooth. Remove from heat. Whisk in hot water. Cover and set aside. Beat egg yolks well. Stir small amount of mint mixture into yolks, then stir yolks into mint mixture. In a cold bowl with cold beaters, beat cream until very stiff. Fold mint mixture into whipped cream. Spoon into dessert dishes and refrigerate. Top with cream and one Andes mint. Advertisement:
Peach Cobbler
2 large (1 1/2 pound) cans peaches, drain one
1 yellow cake mix
2 sticks butter
Cinnamon
Pour peaches including juice from one can in 9 x 13 pan. Sprinkle dry cake mix over peaches and slice butter over the top; sprinkle with cinnamon. Bake at 350° for one hour or until top is golden brown. Serve warm with ice cream. I brought this with me from the sale barn in Texas where we used to live. Everyone that has eaten it thinks it is great. Advertisement:
Lemon Bars
2 cups flour
1/2 cup powdered sugar
1 cup butter
4 eggs
1 tablespoon flour
6 tablespoons lemon juice (Minute Maid or fresh juice)
2 cups sugar
powdered sugar for dusting
Mix 2 cups flour, powdered sugar, and butter with pastry cutter. Press in bottom of greased pan and bake 20 minutes at 350°. While crust is baking, beat eggs, 1 tablespoon flour, lemon juice, and sugar. Pour this over baked crust and bake for an additional 25 minutes at 350°. When the bars are cool, dust with powdered sugar. You can cut these in various shapes to dress them up. Advertisement:
Lemon Squares
1st Part:
1/2 cup butter or oleo
1 cup flour
1/2 cup powdered sugar
2nd Part:
1 cup sugar
2 tablespoons flour
1/4 teaspoon baking powder
2 eggs
1 tablespoon lemon rind
2 tablespoons lemon juice
Mix butter, 1 cup flour, and powdered sugar as for pie crust. Pat into 9-inch pan. Bake 15 minutes at 350°. Mix 2nd part ingredients and pour over crust. Bake 20 minutes at 350°. Dust with powdered sugar. Cut into squares. Advertisement:
Lemon Bars
Crust:
1 cup flour
1/2 cup butter
1/4 cup powdered sugar
Filling:
1 cup sugar
2 tablespoons flour
1/2 teaspoon baking powder
2 eggs, well beaten
3 tablespoons lemon juice
Frosting:
1 1/2 cups powdered sugar
1 teaspoon vanilla
2 tablespoons butter
2 teaspoons lemon juice Advertisement:
cream or milk
Mix crust ingredients and put into an 8-inch square pan. Bake 20 minutes at 350°. Combine filling ingredients. Pour over first layer. Bake 25 minutes at 350°. Cool. Mix together powdered sugar, vanilla, butter, and lemon juice for frosting. Add enough cream to spread. Frost bars.
Butter Cookies
1 pound butter, softened
2 cups sugar
1 teaspoon salt
4 cups flour
1 teaspoon vanilla
1 egg
Roll dough into 2" log. (Use center cardboard from paper towel roll and saran wrap.) Refrigerate 2 hours. Cut into 1/4" thick slices. Bake at 375° for 10 minutes. Cool a little on baking sheet, then move to cooling racks. Very good--taste like shortbread cookies. Advertisement:
Pecan Fingers
2 1/2 cups cake flour (or 2 cups if not using cake flour)
1 cup butter
1/2 cup powdered sugar
vanilla
salt
2 cups chopped pecans
powdered sugar
Combine flour, butter, 1/2 cup powdered sugar, vanilla, salt, and pecans. Shape into fingers. Bake at 400° for 10-12 minutes--watch. Roll in powdered sugar while still warm.
18 Minute Cake
2 cups flour
1/4 teaspoon salt
1 3/4 cups sugar
4 tablespoons cocoa (I use a little more.)
1 cup water 1/2 cup salad oil
1/2 cup butter
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs
Combine flour, salt, sugar, and cocoa. Bring water, salad oil, and butter to a boil; combine with dry ingredients. Beat until creamy. Add buttermilk, baking soda, and eggs. Bake cake for 10 minutes at 400° or until the center springs back when touched. Be careful not to overbake the cake. Remove from oven to cooling rack. Frost cake while VERY HOT! Advertisement:
Frosting:
1/2 cup butter
1/4 cup cocoa
1/3 cup buttermilk 1/2 cup marshmallows
4 cups powdered sugar
Boil butter, cocoa, and buttermilk. Add marshmallows; stir until melted. Add powdered sugar. Frosting will be thinner than normal frosting. Great for a quick dessert.
German Chocolate Cake
1 (4 oz.) package Baker's German Sweet Chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Coconut-Pecan Frosting
Melt chocolate in water; cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda, and salt. Beat in flour mixture, alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper. Bake at 350° for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove and cool on wire rack. Frost cake between layers and on the top only, with Coconut-Pecan Frosting.
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Coconut-Pecan Frosting
1 1/2 cups (12 fl. oz.) evaporated milk
1 1/2 cups sugar
4 egg yolks, slightly beaten
3/4 cup butter
1/2 teaspoon vanilla
2 cups Baker's Angel Flake coconut
1 1/2 cups chopped pecans
Combine evaporated milk, sugar, egg yolks, butter, and vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat, stir in coconut and pecans. Cool until thick enough to spread. Makes 4 1/4 cups.
Marble Swirl Pound Cake
2 cups sugar
1 cup butter or margarine, softened
3 1/2 cups cake flour
1 cup milk
1 1/2 teaspoons baking powder
2 teaspoons vanilla extract
1/4 teaspoon salt
4 eggs
1/4 cup cocoa
Grease or spray 10-inch tube pan or bundt pan; set aside. In a large bowl with mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high; beat until light and fluffy. Add eggs and milk; beat until well mixed. Add flour and remaining ingredients except cocoa; at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high and beat batter 4 minutes longer, occasionally scraping bowl with rubber spatula. Preheat oven to 350°. Remove about 2 1/2 cups batter (about half) to medium bowl. With wire whisk or fork, beat cocoa into batter in medium bowl until well blended. Alternately spoon vanilla and chocolate batters into prepared pan. With blade of knife, cut and twist through batters in a zig-zag pattern to obtain marbled effect. Only go around the pan once. Bake one hour or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes, then remove and cool completely on rack. Slices best after cooling. Makes 16 servings. Recipe may be halved for use in an 8-inch, 6 cup bundt pan; reduce baking time to 45 minutes. I like to make this in a bundt pan--put it on a plate crusty side up when cooled. Advertisement:
Old Fashioned Hot Fudge Cake
2 (1 oz.) unsweetened baking squares
1 1/2 cups Bisquick
1 cup milk
2 teaspoons vanilla
2 tablespoons cocoa
1 cup sugar
1 1/2 cups boiling water
In a large bowl, combine melted chocolate squares, Bisquick, milk, vanilla, and 2/3 cup sugar. Beat with whisk until smooth. Pour into a 12 x 8 pan. Sprinkle with cocoa and 1/3 cup sugar. Pour boiling water over all. Do not stir. Bake at 350° for 25 minutes. Serve immediately with ice cream or whipped cream.
Teriyaki Chicken
Skinned boneless chicken breasts
1 cup soy sauce
1 cup sugar
3-4 green onions, chopped
1-2 cloves garlic, crushed
Grated yellow onion (not much)
2" finger ginger, grated
1 teaspoon sesame seeds
Black pepper
Chili pepper
1 tablespoon sesame oil
Mix all ingredients except chicken in bowl. Stir well to get sugar mixed in. Pour over chicken in flat dish. If necessary, turn chicken after half the marinating time. Marinate chicken breasts 20-45 minutes. Barbecue over medium heat, not long--don't want to overcook. Can baste with marinade if you want to. Advertisement:
Honey & Orange Glazed Chicken
2 chickens, cut up
1 medium onion, sliced
2 cloves garlic, minced
1/2 cup orange juice
1/4 cup honey
1 tablespoon Dijon-style mustard
2 tablespoons red wine vinegar (or red vinegar & oil salad dressing)
1 teaspoon ground ginger
1 teaspoon dried thyme
salt
Place chicken in a large skillet over medium-high heat. Cook until nicely browned on all sides, about 8 minutes. Place in 9 x 13 pan. Drain all but 1 tablespoon chicken fat. Reduce heat to medium; add onions and garlic. Sauté about 3 minutes. Stir in all remaining ingredients except salt. Mix well. Pour over chicken and bake, uncovered, 30-45 minutes, basting occasionally. Season with salt and serve. Advertisement:
Chicken Divan
1 teaspoon lemon juice
Place broccoli in bottom of greased casserole, spear ends to outside. Layer cubed chicken and sprinkle rice over chicken. Salt and pepper. Combine soup, mayo, lemon juice, and curry powder. Pour soup mixture over top. Sprinkle with cheese. Combine crumbs with butter; sprinkle over cheese. (Shortcut--use seasoned croutons.) Top with slivered almonds. Bake at 350° for 45 minutes with aluminum foil on top, then another 15 minutes uncovered. Let stand 5-10 minutes, then serve. Advertisement:
Herbed Chicken Breasts
3 tablespoons plus 1 1/2 teaspoons butter or margarine, melted
1 tablespoon grated onion
1 large clove garlic, crushed
1/2 teaspoon dried whole rosemary
1/4 teaspoon rubbed sage
1/8 teaspoon dried whole marjoram
1/8 teaspoon hot sauce
1 teaspoon dried whole thyme
1/2 teaspoon salt
1/2 teaspoon pepper
4 large chicken breast halves, boned Advertisement:
1 tablespoon plus 1 1/2 teaspoons chopped fresh parsley (optional)
Combine melted butter, onion, garlic, thyme, salt, pepper, rosemary, sage, marjoram, and hot sauce in a small bowl, stirring well. Dip each chicken breast half in sauce, coating well. Tuck edges of chicken breasts under; place chicken, skin side up, in a greased 8-inch square baking dish. Bake at 425° for 20 minutes or until chicken is done, basting occasionally with sauce. Garnish with fresh parsley, if desired. Yield: 4 servings.
Herb Chicken
1 chicken, cut up
3/4 cup cooking sherry
1/4 cup salad oil
2 tablespoons water
2 cloves garlic, mashed
1/4 teaspoon ginger
1/2 teaspoon Italian seasoning
1 tablespoon brown sugar
Place chicken in 8 x 8 pan. Combine rest of ingredients in small bowl and mix well. Pour over chicken. Cover tightly with foil and bake at 375° for 1 hour. Uncover and continue to bake for 1/2 hour or until well browned. Baste every 15 minutes after uncovering. Serve with rice. Advertisement:
Pork Roast with Mustard Sauce and Honey Apples
1 tablespoon rubbed sage
1/4 teaspoon dried whole marjoram
2 tablespoons soy sauce
2 cloves garlic, minced
1/2 cup Dijon mustard
1 (5 pound) rolled boneless pork loin roast
Honey Apples (see next recipe)
Combine sage, marjoram, soy sauce, garlic, and mustard in a small bowl. Mix well. Place roast, fat side up, in a shallow roasting pan; spread with mustard mixture. Insert meat thermometer, making sure it does not touch fat. Bake, uncovered, at 325° for 2-2 1/2 hours or until thermometer registers 160°. Serve with Honey Apples. Yield: 10-12 servings. Advertisement:
Honey Apples
4 Granny Smith Apples
1/2 cup honey
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons cider vinegar
Peel, core, and slice apples into 1/2-inch-thick slices. Set aside. Combine honey, salt, cinnamon, and vinegar in a large saucepan; bring to a boil. Add apples; reduce heat, and simmer 10 minutes. Yield: about 2 cups.
Barbecue Sauce
1 cup ketchup
2 tablespoons lemon juice
1 tablespoon cider vinegar
1/4 cup brown sugar
2 teaspoons prepared mustard
1 teaspoon salt
1/2 to 1 teaspoon hot pepper sauce
1 bay leaf
1 garlic clove, minced
1/2 cup water
2 teaspoons Worcestershire sauce
Combine all ingredients in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes. Discard by leaf. Yield: 1 1/2 cups. Advertisement:
Ranch Ribs
3-4 pounds loin back ribs or spareribs sawed in two strips, about 3" wide
1 cup ketchup
1 tablespoon Worcestershire sauce
2-3 dashes hot pepper sauce (optional)
1 cup water
1/4 cup vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
Season ribs with salt and pepper; place in shallow roasting pan, meaty side up. Roast in 450° oven for 30 minutes. Lower temperature to 350°; continue baking 30 minutes more. Spoon off excess fat. Combine remaining ingredients; bring to boiling and pour over ribs. Continue baking at 350° about 45 minutes or until ribs are tender, basting with sauce every 15 minutes. If sauce gets too thick, add more water. Makes 4 servings. Advertisement:
Barbecued Ribs
1 tablespoon (or less) celery seed
1 tablespoon chili powder
1/4 cup brown sugar
1 tablespoon salt
1 teaspoon paprika
2 1/2 pounds country style ribs
1 (8 oz.) can tomato sauce
1/2 cup vinegar
Combine celery seed, chili powder, sugar, salt, and paprika. Spread 1/3 of the mixture over ribs. Heat in oven for 10-15 minutes at 250°. Add tomato sauce and vinegar to remaining mixture. Heat mixture and brush over ribs often while grilling over low fire for 40-60 minutes. Advertisement:
Barbecued Spareribs
12 pounds pork spareribs
water
Barbecue Sauce
Place ribs in large Dutch oven; cover with water. Bring to a boil. Cover and reduce heat; simmer 45 minutes. Remove from liquid. Place in a large roasting pan; slather about 3 cups barbecue sauce on ribs. Cover and refrigerate up to 24 hours. Remove ribs from sauce. Baste with sauce from pan and cook over medium coals 15 to 20 minutes on each side, basting every 5 minutes with additional sauce. Serve with remaining sauce. Makes 12 servings. Advertisement:
Barbecue Sauce
4 cups ketchup (about two 24-oz. bottles)
1/2 cup cider vinegar
2 tablespoons chili powder
1/4 cup brown sugar
3 bay leaves
2 cups finely chopped onions
1/2 cup Worcestershire sauce
1 cup butter or margarine
6 garlic cloves, crushed
1/2 teaspoon red pepper flakes
1/2 teaspoon liquid smoke
4 1/2 cups beer
Combne all ingredients in large stainless steel or enamel saucepot. Bring to a boil. Reduce heat; simmer 1 hour. Remove bay leaves. Store in covered containers in refrigerator overnight to allow flavors to mellow. Can be made ahead up to 1 month in advance. Makes about 10 cups, 20 calories per tablespoon. \
Barbecued Brisket
1 (6 pound) beef brisket
6 cups water or enough to cover meat
1 can (12 oz.) beer
1 onion, sliced
Barbecue Sauce (see following recipe)
Combine all ingredients in Dutch oven just large enough to hold the brisket. Bring to a boil; reduce heat. Cover and simmer about 4 hours or until brisket is fork-tender. Allow to cool to lukewarm in cooking liquid. Transfer brisket to plastic container; add 1 cup barbecue sauce. Cover and refrigerate up to 48 hours. Cook over medium hot coals about 15 minutes on each side, basting frequently with additional sauce. Makes 12-16 servings, about 270 calories per 4-ounce serving.
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Slow-Cooked Pepper Steak
1 1/2 - 2 pounds round steak
2 tablespoons oil
1/4 cup soy sauce
1 cup chopped onion
1 garlic clove, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1 can (16 oz.) tomatoes with liquid, cut up
2 large green peppers, cut into strips
1/2 cup cold water Advertisement:
1 tablespoon cornstarch
cooked noodles or rice
Cut beef into 3" x 1" strips; brown in oil in skillet. Transfer to slow cooker. Combine next 7 ingredients and pour over beef. Cover and cook on low for 5-6 hours, until meat is tender. Add tomatoes and green pepper; cook on low 1 hour longer. Combine the cold water and cornstarch to make a paste, stir into liquid in slow cooker and cook on high until thickened.
Snappy Barbecue Beef Sandwiches
1 beef chuck roast (4 pounds-can use less)
1 cup ketchup
1 cup barbecue sauce
4 cups chopped celery
2 cups water
1 cup chopped onions
2 tablespoons vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon garlic
1 teaspoon salt
Put beef in slow cooker. Combine other ingredients and pour over beef. Cook all day on low. I mix the ingredients the night before. You can delete or add any seasonings you like or don't. Have on hand rolls of some sort. Shred beef slightly and make sandwiches.
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Beans with Hamburger
1/2 pound bacon, fried and diced
1 small onion, chopped
1 pound hamburger, browned
2 (1 pound each) cans pork and beans
1/2 cup molasses
1/2 cup catsup
1/2 teaspoon dry mustard
dash of Worcestershire sauce
salt to taste
Brown bacon until crisp. Remove from pan and sauté onion and hamburger in bacon drippings. Drain if there is too much liquid. Combine all ingredients and place in casserole. Bake uncovered in 350° oven for 45 minutes. Advertisement:
Spicy Meatballs
Sauce:
1/4 pound butter or margarine
1/2 cup vinegar
1/4 medium onion, chopped
3/4 teaspoon sugar
1/2 cup ketchup
1/2 cup water
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1 tablespoon lemon juice or Realemon
Meatballs:
1 pound ground beef
1 teaspoon Accent (optional)
1 teaspoon salt
1 small onion, chopped fine Advertisement:
1/2 cup soft bread crumbs
1/4 cup milk
Prepare sauce and put in crockpot to simmer while preparing meatballs. Mix meatball ingredients and form into 1-inch meatballs. Place on broiler pan and bake at 400° for 10 to 15 minutes. Put into sauce and cover, cook on low 4-6 hours. Serve with toothpicks. This recipe may be doubled and will serve 12 or more.
Swedish Meatballs
1 pound beef hamburger (12 meatballs)
1/2 cup milk
1 beaten egg
1/2 cup crushed bread crumbs
Chopped onions
Salt & pepper
1/2 teaspoon ginger
1/2 teaspoon curry powder
Knead meat. Add egg, milk, and bread crumbs. Add seasonings and mix. Shape into small balls. Flour lightly and brown in shortening. Cook about 35 minutes at low temperature. Can make gravy with pan drippings and milk or water. Advertisement:
Swedish Meatballs
4 or more tablespoons butter or margarine
1 medium onion, minced
3 pounds ground beef
2 cups fresh bread crumbs
1/8 teaspoon ground mace
2 eggs
2 cups half-and-half
salt
1/4 cup all purpose flour
1 teaspoon sugar
1/8 teaspoon pepper
1 cup water
chopped parsley for garnish
Begin about 1 1/4 hours before serving. In 12-inch skillet over medium heat, cook onion in 2 tablespoons butter until tender, stirring occasionally. In large bowl, mix onion, ground beef, bread crumbs, mace, eggs, 3/4 cup half-and-half, and 2 teaspoons salt. Shape beef mixture into 1-inch meatballs. In same skillet over medium-high heat, in 2 more tablespoons butter, cook meatballs, one-fourth at a time, until browned on all sides, removing meatballs to bowl as they brown and adding more butter if necessary. Into drippings in skillet over medium heat, stir flour, sugar, pepper, and 1/2 teaspoon salt until blended. Gradually stir in water and remaining 1 1/4 cups half-and-half, stirring to loosen brown bits from bottom of skillet; cook, stirring constantly, until mixture is thickened and boils. Return meatballs to skillet; simmer, covered, about 15 minutes to blend flavors, stirring occasionally. Spoon meatballs into chafing dish. Sprinkle with chopped parsley. Advertisement:
Meatballs in Mushroom Gravy
1 1/2 pounds ground beef
2 eggs
1 teaspoon salt
pepper to taste
3 tablespoons chopped onion
1/3 cup quick oats
1/3 cup milk
1 can cream of mushroom soup
1 beef bouillon cube
2/3 cup water (may need to add more)
Combine first 5 ingredients; mix well. Add oatmeal and milk. Shape into 1 1/2" balls. Roll in flour and brown in hot oil or shortening. Place in casserole and pour soup mixed with water and bouillon cube over meatballs. Bake covered for 1 hour at 350°.
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Hollandaise Sauce
1/2 cup butter
1 tablespoon lemon juice
1 tablespoon water
3 egg yolks, slightly beaten
Place butter in 2-cup measure. Microwave for 1 minute to 1 minute, 15 seconds or until partially melted. Stir until completely melted. Add lemon juice and water. Gradually beat in egg yolks with fork. Microwave uncovered for 45 seconds; stir. Microwave uncovered 30 seconds to 1 minute longer, stirring every 15 seconds until thickened. Do not overcook or sauce will curdle. Cover and refrigerate remaining sauce. Advertisement:
Bacon & Cheese Oven Omelet
6 slices bacon, cooked, drained, and chopped
6 slices cheese
8 eggs, beaten
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Arrange cheese slices to cover bottom of a buttered 9" pie pan. Beat together eggs, milk, salt, and pepper with a fork. Add crumbled bacon and mix. Pour over cheese. Bake, uncovered, at 350° for 40 minutes. Let stand 5 minutes before cutting. Serves 3 or 4. Advertisement:
Chinese Cabbage Salad
1 medium head Chinese cabbage, chopped
5 green onions, chopped
1/2 stick butter
2 packages ramen noodles, crushed (no spices)
1/2 cup sesame seeds
1/2 cup slivered almonds
Dressing:
1/2 cup salad oil
3 tablespoons honey
3 tablespoons soy sauce
1/2 cup wine vinegar
Brown together butter, crushed noodles, sesame seeds, and almonds, stirring constantly. Drain on paper towel and chill. Toss together just before serving. Advertisement:
Thousand Island Dressing
1 cup mayonnaise
2 tablespoons chili sauce
2 tablespoons chopped stuffed olives
3 chopped hard boiled eggs
1/2 teaspoon paprika
Mix well and store in jar in refrigerator.
FRENCH DRESSING
1 cup salad oil
3/4 cup sugar
1 cup catsup
1 teaspoon paprika
1 teaspoon salt
1 tablespoon chopped onion
1/3 cup vinegar
Combine ingredients in blender for about 2 minutes.
Carrot Salad
2 pounds carrots, cut in 1/3" thick rounds
1 large onion, diced
1 large green pepper, diced
1 (10 3/4 oz.) can tomato soup
1 cup sugar
3/4 cup vinegar
1 cup vegetable oil
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon dry mustard
Bring carrots to boil in salted water; boil 5 minutes. Drain; cool. Add onions and green pepper. Combine soup, sugar, vinegar, oil, salt, pepper, and mustard. Pour over carrots. Refrigerate 24 hours. Yield: 12 servings. Advertisement:
Broccoli Delight Salad
1 large fresh broccoli, cut in pieces (4-5 cups)
1 cup raisins
1/4 cup diced red onion
10 strips bacon, fried and crumbled
1 cup sunflower seeds
Dressing:
3-4 tablespoons sugar or Equal
1 tablespoon vinegar
1/2 cup lite mayonnaise or creamy dressing
Put washed, well drained broccoli pieces in large glass bowl. Add raisins, onion, bacon, and sunflower seeds. Mix together dressing ingredients. Pour over salad. Yield: 6 servings. Advertisement:
Spring Salad
2 cups dry macaroni, any kind/shape, boiled, rinsed, and chilled
3 diced carrots
diced celery
medium green pepper, diced
cucumber, diced
Dressing:
1 cup mayonnaise (not salad dressing)
1/4 cup vinegar
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 can (7 oz.) sweetened condensed milk
This can be made in large batches by doubling sauce. I like to use balsamic vinegar for a little different flavor. Sauce keeps well in refrigerator when not mixed on pasta. I like to use broccoli and cauliflower too in larger batches. Advertisement:
Shrimp Salad
1 package lemon jello
1 cup hot water
1 (8 oz.) can tomato sauce
1 tablespoon vinegar
salt and pepper to taste
3-4 green onions, chopped
3/4 cup celery, chopped
1 can shrimp
Make like
Macaroni & Shrimp Salad
3 cups macaroni, cooked
3 cups chopped ham pieces
1/2 cup chopped onion
1 cup chopped celery
1 cup chopped green peppers
1 can small cocktail shrimp
1 cup mayo
1 tablespoon lemon juice
dash salt and pepper
Mix macaroni, ham, onion, celery, green pepper, and shrimp. Add mayo mixed with lemon juice and salt & pepper. Advertisement:
Cherry Salad
2 cans cherry pie filling
2 small boxes cherry jello
2 cups boiling water
1 cup chopped apple, unpeeled
1/2 cup diced celery
1/2 cup coarsely chopped walnuts
Dissolve jello in boiling water. Add pie filling, apples, celery, and walnuts. Stir well. Chill at least 3 hours before serving
Cherry Salad Supreme
1 (3 oz.) package lemon jello
1 (3 oz.) package raspberry jello
2 cups boiling water
1 (21 oz.) can cherry pie filling
1 (3 oz.) package cream cheese
1/3 cup mayonnaise (not salad dressing)
1 (83/4 oz.) can crushed pineapple
1/2 cup cream
1 cup miniature marshmallows
chopped pecans (optional)
Dissolve raspberry jello in 1 cup boiling water; stir in pie filling. Turn into 9 x 9 x 2 dish. Chill until partially set. Dissolve lemon jello in 1 cup boiling water. Beat together cream cheese and mayonnaise; gradually add lemon jello. Stir in undrained pineapple. Whip cream; fold into lemon mixture with marshmallows. Spread on top of cherry layer, sprinkle with chopped pecans, if desired. (My family likes it better without the marshmallows and nuts.) Advertisement:
Four Fruit Compote
1 (20 oz.) can pineapple chunks
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/3 cup orange juice
1 can mandarin oranges, drained
2 yellow apples, unpeeled and cut into pieces
2 red apples, unpeeled and cut into pieces
2-3 bananas
1 cup red grapes
Drain pineapple chunks, reserving 3/4 cup juice. In a saucepan combine sugar and cornstarch. Add reserved pineapple juice, lemon juice, and orange juice. Cook and stir over medium heat until thick and bubbly. Cook one minute longer. Remove from heat and set aside. In a bowl combine pineapple chunks, mandarin oranges, apples, bananas, and grapes. Pour warm sauce over the fruit. Stir gently to coat. Cover and refrigerate. Advertisement:
Taffy Apple Salad
1 (20 oz.) can pineapple chunks
2 cups tiny marshmallows
1/2 cup sugar
1 tablespoon flour
2 tablespoons vinegar
1 beaten egg
6-7 cups cubed, cored apples
1 (8 oz.) container cool whip
1 (10 oz.) jar maraschino cherries, drained and halved
1 cup peanuts
Drain pineapple, reserving juice. In large bowl, stir together pineapple chunks and marshmallows; cover and chill for up to 24 hours. For dressing, in a small saucepan stir together the sugar, flour, reserved pineapple juice, vinegar, and egg. Cook and stir over medium heat, just until mixture bubbles. Reduce heat; cook and stir for 2 minutes more. Transfer the mixture to a small bowl. Cover and chill. To serve, add chilled dressing and apples, cool whip, cherries, and peanuts to marshmallow mixture; stir to mix well. Advertisement:
Taffy Apple Salad
1 (20 oz.) can pineapple chunks
2 cups tiny marshmallows
1/2 cup sugar
1 tablespoon flour
2 tablespoons vinegar
1 beaten egg
6-7 cups cubed, cored apples
1 (8 oz.) container cool whip
1 (10 oz.) jar maraschino cherries, drained and halved
1 cup peanuts
Drain pineapple, reserving juice. In large bowl, stir together pineapple chunks and marshmallows; cover and chill for up to 24 hours. For dressing, in a small saucepan stir together the sugar, flour, reserved pineapple juice, vinegar, and egg. Cook and stir over medium heat, just until mixture bubbles. Reduce heat; cook and stir for 2 minutes more. Transfer the mixture to a small bowl. Cover and chill. To serve, add chilled dressing and apples, cool whip, cherries, and peanuts to marshmallow mixture; stir to mix well. Advertisement:
Strawberry Nut Salad
2 small (or 1 large) pkg. strawberry gelatin
1 cup boiling water
2 packages frozen sliced strawberries
3 bananas, mashed
1 (No. 2) can crushed pineapple, drained
1 cup broken walnuts
1 pint sour cream (I don't use this much.)
Topping:
1/3 cup sugar
2 tablespoons flour
2 tablespoons butter
2 beaten eggs
1 cup pineapple juice Advertisement:
1 cup heavy cream or 1 pkg. Dream Whip
Dissolve jello in hot water; stir in thawed strawberries and juice, pineapple, banana and nuts. Pour 1/2 mixture in 9 x 13 pan or large mold; refrigerate until firm, about 1 1/2 hours. Spread with sour cream, then spoon gently the remaining mixture and refrigerate. For topping, combine sugar, flour, and egg; stir in pineapple juice. Cook over low heat, stirring constantly until thick; remove from heat. Add butter and cool. Then fold in the cream that has been whipped (or the Dream Whip prepared according to package directions). Can be put on jello salad ahead of time. Optional: Top with shredded mild cheddar cheese.
Red Hot Salad
1 package unflavored gelatin
2 packages red jello
2 cans applesauce
1/2 cup red hots
2 cups 7 Up
Mix jello powders, applesauce, and red hots together in sauce pan. Bring to a boil over low heat. Pour into glass 9 x 13 serving dish and carefully add 7 Up. Place in refrigerator until set.
Jello Cranberry Mold
1 (3 oz.) package jello, any red flavor
1 cup boiling water
3/4 cup canned pineapple juice
1 can (8 oz.) whole berry cranberry sauce
1 cup diced apples or celery
1/3 cup coarsely chopped nuts
Dissolve gelatin in boiling water. Add pineapple juice and cranberries. Chill until slightly thickened. Stir in remaining ingredients. Pour into 4-cup mold or individual molds. Chill until firm. Unmold. Makes 3 1/2 cups or 10 relish servings. Recipe may be doubled; use only 1 cup canned pineapple juice. Advertisement:
Fresh Cranberry Salad
1 package (12 oz.) fresh cranberries
1 1/2 cups sugar
3 cups boiling water
3 packages (3 oz. each) orange jello
2 cans mandarin oranges, drained and cut in small pieces
1 cup chopped walnuts or pecans
1 can crushed pineapple, undrained
Grind cranberries in food grinder, stir in the sugar to blend. Set aside. Dissolve gelatin in water; cool until mixture begins to thicken. Add to cranberry mixture. Add oranges, nuts, and pineapple. Stir well; pour into lightly oiled 8-cup mold. Chill overnight. Unmold and serve on a plate of crisp greens. 16 servings.
Cranberry Salad
1poundfrozencranberries
1 cup sugar
1 cup crushed pineapple, well drained
1 pound miniature marshmallows
1/2 pint whipped cream
Grind cranberries. Add sugar and pineapple; let stand for one hour. Add marshmallows; let stand several hours or overnight. Add whipped cream, mix together and serve. Looks pretty in a crystal bowl.
Calico Beans
1/2 pound ground beef, browned and drained
1/2 pound bacon, cubed and browned
1/2 cup catsup
1 teaspoon salt
2 teaspoons vinegar
1 can butter beans
1 can pork and beans
1 can kidney beans
3/4 cup brown sugar
1 teaspoon mustard
Mix well. Bake at 350° for 40-60 minutes. Can omit hamburger and use more bacon. I use crock pot sometimes--takes 2 hours. Advertisement:
Ready Ahead Potatoes
4 pounds potatoes (12 medium)
1 (8 oz.) package cream cheese, softened
1 cup dairy sour cream
2 teaspoons salt
1/8 teaspoon pepper
1 clove garlic, crushed
1/4 cup chopped chives (may use pink and green salad onions)
1/2 teaspoon paprika
1 tablespoon butter
Cook potatoes in boiling, salted water until tender. Mash potatoes with electric mixer. Add cream cheese, sour cream, salt, pepper, and garlic. Beat at high speed until smooth and light. Stir in chopped chives. Spoon into a lightly greased 10-cup baking dish, sprinkle with paprika. Dot with butter. Bake at 350° for 30 minutes until golden and heated through. Advertisement:
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