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Source of Recipe


MATTOON PAPER


Taffy Apple Salad

By Lisa Small

1 (20-oz.) can crushed pineapple with heavy syrup, drained but save juice

2½ cups miniature marshmallows

1 egg

1 Tbsp. flour

1 (12-oz.) Cool Whip

1 cup salted Spanish peanuts

1½ Tbsps. vinegar

½ cup sugar

2 large red apples, chopped (unpeeled)

Combine pineapple and marshmallows overnight. Heat and stir pineapple juice, egg, flour, vinegar and sugar until thick. Refrigerate overnight. Mix sauce and Cool Whip. Add peanuts, marshmallows and mix. Add apples. Refrigerate at least two hours before serving.

Veggie Pancakes

By Pat Buckner

2-3 med. zucchini, coarsely grated

1 med. carrot, grated

1 med. potato, grated

1/3 cup frozen peas

2 eggs

¼ cup flour

¼ cup Parmesan cheese

¼ tsp. salt

¼ tsp. pepper

¼ tsp. garlic powder

¼ tsp. celery seed

Combine veggies. Stir in dry ingredients. Add to veggies. Add eggs. Mix well. Fry ¼ cup mixture at a time. Fry in ¼cup oil in hot skillet until lightly browned. Turn and brown both sides. Serve immediately.

Baked Potato Casserole

By Pat Buckner

5 Ibs. red skinned potatoes; cooked, cubed

1 lb. bacon, cooked and crumbled

4 cups shredded cheddar cheese

4 cups shredded sharp cheese

1 large onion, finely chopped

1 cup mayonnaise

1 (8-oz.) cup sour cream

1 Tbsp. fresh chives, minced

1 tsp. salt

In bowl combine cooked cubed potatoes and bacon. In second bowl combine rest of ingredients. After all is well mixed, blend gently potatoes and cream mixture. Bake in greased 4½-quart baking dish. Bake uncovered at 325 degrees for 50-60 minutes until bubbly and lightly browned.

Zucchini Pie

(Tastes Like Apple)

In memory of Mary Elliott

4 cups peeled and sliced zucchini

½ cup brown sugar

½ cup sugar

½ tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. salt

3 Tbsps. flour

2 Tbsps. margarine

3 Tbsps. lemon juice

Pastry for two-crust pie

Cover zucchini with boiling water. Set 5 minutes. Drain and into pastry lined pie pan. Combine sugars, cinnamon, nutmeg, salt, flour, lemon juice and pour over zucchini. Dot with margarine and cover with top crust. Bake in 350 degree oven for 40-45 minutes.

Lemonade Cake

By Maggie Wilbur

1 pkg. lemon cake mix

1 sm. box instant lemon pudding

4 eggs

1 cup water

¼ cup oil

Combine all ingredients. Blend and then beat at medium speed for 4 minutes. Pour into greased and floured 9- by 13-inch pan. Bake at 350 degrees for 40-45 minutes. Do not underbake. Poke holes in the cake and spoon lemon glaze over mixture.

Glaze

1 (6-oz.) can frozen lemonade

2 cups powdered sugar