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Sharon and I are happy to present this latest collection of your favorite recipes, of course, we've had a lot of help assembling them. You deserve some of the credit, as well as some friends of ours who we'll acknowledge as we go along. Next time, look for a collection of holiday treats.
FREEZER TOMATO SALSA
Cappers Magazine
12 lg. tomatoes, cored
2 lg. onions, chopped
2 cloves minced garlic
1 (12 oz.) can tomato paste
2 cups water
2 envelopes instant beef broth
1 tsp. basil
2 tsps. salt
2 Tbsps. oregano
3 bay leaves
¼ cup sugar
1 tsp. pepper
Sauté onion and garlic in a small amount of oil until translucent. Place tomatoes in a blender and blend until smooth. Pour into onion garlic mixture and cook 5 minutes. Add remaining ingredients and simmer 1 hour. Cool completely and pour into containers.
FRESH CORN FRITTERS
1 Tbsp. butter
2 cups fresh corn kernels
¼ cup chopped green pepper
¼ cup chopped onion
¼ cup all purpose flour
½ tsp. baking powder
½ tsp. salt
¼ tsp. pepper
2 eggs, beaten
2 Tbsps. milk
2 dashes hot sauce
2-3 Tbsps. oil
Melt butter in skillet. Add vegetables, cover and cook 8 minutes. Cool slightly. Combine dry ingredients. Stir eggs, milk and hot sauce into the dry mixture. Mix well. Stir egg mixture into vegetable mixture. Heat oil in skillet. Drop batter by heaping Tbsp. into oil and fry 2 minutes on each side until browned. Drain on paper towels.
This recipe works best with paste tomatoes. Slicing tomatoes require a much longer cooking time to achieve a desirable consistency.
TOMATO SALSA
(USING PASTE TOMATOES)
7 qts. peeled, cored, chopped tomatoes
4 cups seeded, chopped long green
chilies
5 cups chopped onion
½ cup seeded, finely chopped
jalapeno peppers
6 cloves garlic, finely chopped
2 cups bottled lemon juice
2 Tbsps. salt
1 Tbsp. black pepper
2 Tbsps. ground cumin
3 Tbsps. oregano leaves
2 Tbsps. fresh cilantro
Combine all ingredients except cumin, oregano and cilantro in a large pot and bring to a boil, stirring frequently. Reduce heat and simmer 10 minutes. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot into pint jars, leaving ½" headspace. Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet. Yield: 13 pints
MICROWAVE BREAD & BUTTER PICKLES
½ tsp. salt
¼ tsp. turmeric
¼ tsp. mustard seed
¼ tsp. celery seed
½ cup vinegar
1 cup sugar
4 cups cucumbers, unpeeled &
thinly sliced
1-2 onions, thinly sliced
Combine the first 6 ingredients. Place cucumbers and onions in microwave safe bowl. Pour vinegar mixture over vegetables. Microwave on "high", uncovered, for 5 minutes. Stir well and microwave another 5 minutes. Cool and refrigerate.
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COLE SLAW SOUFFLE SALAD
1 sm. pkg. lemon gelatin
1 cup hot water
½ cup mayonnaise
2 Tbsps. vinegar
½ tsp. salt
½ cup diced celery
1½ cups shredded cabbage
½ cup radishes, diced
2-4 Tbsps. chopped green pepper
1 Tbsp. diced onion
½ cup cold water
Dissolve gelatin in hot water. Blend in mayonnaise, vinegar and cold water. Chill until partially set and beat until fluffy. Add remaining ingredients. Place in dish and chill.
BERRY COBBLER
1 cup sugar
¼ cup margarine
2 cups flour
2 tsps. baking powder
1 cup milk
1 tsp. vanilla
Cream together sugar and margarine. Combine flour and baking powder. Combine milk and vanilla. Alternately add the dry mixture and milk mixture to the creamed mixture. Spread into a greased and floured 9" x 13" dish. Top with 2 cups of berries. Sprinkle with 1 to 1½ cups of sugar. Top with 1½ cups of water or juice. Bake at 350° for 45 minutes.
STOVE TOP HAMBURGER CASSEROLE
2 lbs. lean ground beef
1 pkg. Stove Top stuffing
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 soup can milk
Place crumbled raw meat in a greased 9" x 13" dish. Cover meat with dry stuffing mix. Combine the soups and milk together. Heat in a saucepan. Stir in the seasonings packet from the stuffing mix. Pour over meat. Bake 1 hour at 350°.
HOMEMADE DOROTHY LYNCH DRESSING
2/3 cup sugar
1/8 tsp. dry mustard
1 tsp. salt
1 can tomato soup
½ cup vinegar
1/8 tsp. garlic powder
1 tsp. celery seed
1 tsp. pepper
1 cup oil
Mix together and shake well.
GOLDEN TOMATO PRESERVES
2 lbs. yellow pear tomatoes
boiling water
3 cups sugar
juice of 2 oranges
grated rind of 1 orange
grated rind of 1 lemon
2 lemons, thinly sliced
Cover fully ripe tomatoes with boiling water. Let stand a few seconds, then drain and dip into cold water. Peel carefully and place in layers in bowl, sprinkling sugar over each layer. Cover and let stand overnight. Drain off juice and sugar and heat to boiling with orange juice, orange rind and lemon rind. Boil until syrup spins a thread. Add tomatoes and sliced lemons. Cook rapidly until syrup is thick. Pour into sterile jelly glasses and seal with paraffin or pour into sterile glass jars and seal. Makes about 2 pints.
RED TOMATO: Use 5 lbs. sliced ripe tomatoes and 4 lbs. Sugar. Omit orange juice and rind and lemon rind. Proceed as above.
BLACK FOREST PIE
1 tsp. flour
1 unbaked pie crust
¾ cup sugar
1/3 cup unsweetened baking cocoa
2 Tbsps. flour
¼ cup margarine
1/3 cup milk
2 eggs, beaten
1 can cherry pie filling
8-9 oz. thawed cool whip
1 oz. unsweetened chocolate, coarsely
grated
Preheat oven to 350°. Sprinkle the 1 tsp. of flour onto the bottom of the crust. Combine the 3 dry ingredients. Add margarine and milk. Cook until mixture begins to boil, stirring constantly. Remove from heat and add a small amount of hot mixture to the beaten eggs. Mix and stir back into the hot mixture. Gently fold half of the pie filling into mixture. Pour into shell. Bake 35-45 minutes until center is set and shiny. Cool completely, then refrigerate 1 hour. Combine topping and grated chocolate. Spread over cooled pie. Top with dollops of remaining pie filling. Garnish with additional whipped topping and grated chocolate.
RASPBERRY JELLY
4 cups tomato juice
1 box Sure-Jel
4 cups sugar
2 (3 oz.) pkgs. raspberry gelatin
Combine the first 2 ingredients and bring to a boil. Add sugar and boil 1 minute. Remove from heat and stir in gelatin. Stir and pour into jars. Store in refrigerator. Strawberry or cranberry gelatin may be used instead of raspberry, if desired.
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The delightful flavor of raspberries adds just the right touch to this easy salad. It's perfect for a spring or summer luncheon.
RASPBERRY VINAIGRETTE SALAD
Dressing:
2 Tbsps. olive oil
6 Tbsps. water
¾ cup raspberry vinegar
(purchased or homemade)
¾ tsp. chopped garlic
salt & pepper to taste
1 Tbsp. orange juice
Salad:
8 cups mixed salad greens
1½ cups fresh or frozen
raspberries
1 Tbsp. chopped green onions
6 hard cooked eggs, quartered
In a jar with a tight fitting lid, combine all dressing ingredients; shake well. Set aside. In large bowl, toss together salad greens, raspberries and onions. Add eggs and top with dressing. Yield: 4 servings.
CABBAGE CASSEROLE
1 sm. head cabbage, chopped
1 lb. ground beef
1 onion, chopped
½ cup uncooked rice, either
regular or Minute
1 can tomato soup
1 soup can water
Line 9" x 13" dish with cabbage. Brown beef and onion, drain. Stir in rice. Place over cabbage. Dissolve tomato soup in water and pour over rice mixture. Cover and bake 1 hour at 350°.
Homemade ice cream and fresh strawberries are a cool, refreshing summer tradition. It you like the taste of strawberries, you'll love this recipe.
STRAWBERRIES & CREAM ICE CREAM
3 cups milk
¾ cup sugar
2 eggs, well beaten*
1 Tbsp. flour
¼ tsp. salt
1 cup half & half
2 tsps. vanilla extract
2 cups strawberries, quartered
In large saucepan, beat together 2 cups milk, sugar, eggs, flour and salt. Cook over medium heat, stirring constantly until mixture reaches 160° or until it coats a metal spoon. Cool quickly by placing pan in bowl of ice or cold water: continue to stir mixture. Add remaining cup of milk and half & half; combine well. Add vanilla and strawberries. Freeze according to ice cream maker's instructions.
Variation: May substitute equivalent of pasteurized egg substitute (ie. Eggbeaters) for shell eggs. If doing so, the ice cream does not need to be cooked prior to freezing.
Enjoy the popular taste of fajitas with a new twist. Scrambled eggs and fresh vegetables are topped with a delicious orange picante sauce and rolled in flour tortillas.
GARDEN FRESH EGG FAJITAS
1/3 cup chopped red onion
½ cup sliced fresh mushrooms
¼ green pepper, cut in strips
4 eggs, beaten
1 cup chopped fresh spinach
salt & pepper to taste
4 (6" diameter) flour tortilla
Orange Picante Sauce:
1 cup picante sauce
2 Tbsps. orange marmalade
2 Tbsps. chopped fresh cilantro
Spray vegetable cooking spray into heavy skillet and place over medium high heat. Sauté onion, mushrooms and green pepper for 5 minutes. Add eggs; sprinkle with spinach. Cook and stir 5 minutes more. Season with salt and pepper. Combine the Orange Picante Sauce ingredients in bowl. Divide egg mixture into 4 portions. Spoon egg mixture on tortilla, top with 3 Tbsps. of Orange Picante Sauce and fold both ends over filling. Garnish with cilantro springs, if desired, and serve immediately. Yield: 4 servings.
Variation: May add 1/3 cup of jicama (julienne cut) when adding spinach to recipe and omit green pepper.
SPANISH HASH SALAD
3 tomatoes
2 cucumbers
1 green pepper
1-2 onions
1 Tbsp. sugar
2 drops Tabasco
salt & pepper to taste
Worcestershire sauce (optional)
Finely chop the vegetables and mix together. Add seasonings. Refrigerate overnight.
FRESH SALSA PICANTE
2 jalapeno peppers, seeded &
coarsely chopped
4-6 cloves minced garlic
5 sm. ripe roma tomatoes, cored
& coarsely chopped
2 Tbsps. lime juice pepper to taste
3 Tbsps. minced onion
¼ Tbsp. ground cumin
1/8 tsp. ground cinnamon
¼ cup minced green pepper
2 Tbsps. chopped cilantro
2 Tbsps. minced parsley
¼-½ tsp. cayenne
pepper
Combine and marinate in refrigerator 12 hours. Keeps 1 week. Yield: 2 cups.
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BLACK OLIVE SALAD
6 oz. fine egg noodles
1 can sliced black olives, chilled
& drained
¼ cup Italian dressing
Cook noodles with 1 tsp. of salt for 10 minutes. Drain and rinse with cold water. Place in bowl and mix in olives.
PIE CRUST MIX #1
5 1/3 cups flour
1 Tbsp. salt
2 1/3 cups shortening
Sift flour and salt together. Cut in shortening. Store at room temperature, or in refrigerator for flakier crust.
To use:
Lightly spoon 1 1/3 cups of mixture into a bowl. Sprinkle with 1 Tbsp of ice water and toss with a fork. Continue to sprinkle with ice water, 1 Tbsp. at a time, and toss with fork until moist (3 or 4 times.) Shape dough into bowl and refrigerate 1 hour. Roll out.
For a double crust use 2 ¼ cups of dough and 5-6 Tbsps. of ice water.
LEMONADE PIE
14 oz. sweetened condensed milk
6 oz. frozen lemonade, partially
thawed
2-3 drops yellow food coloring
(optional)
8 oz. thawed cool whip
Combine the first 3 ingredients. Fold in cool whip. Spoon into a prepared graham cracker crust. Chill until ready to serve. If desired, garnish with lemon slices and mint leaves.
TOMATO KETCHUP
Edith Hansan Kitchen Club
8 qts. strained tomatoes or tomato
pulp
3 pints vinegar
4 cups sugar
2 Tbsps. cinnamon
2 tsps. allspice
10 tsps. salt
2 tsps. red pepper
1 tsp. cloves
3 lg. onions
Boil 3 hours, or until cooked down to about half. Place all spices (except red pepper) in a cloth bag when cooking.
SPICY LEMON CHIVE BUTTER
1 stick softened butter
2 Tbsps. fresh minced chives
2 Tbsps. fresh minced parsley
2 tsps. fresh lemon juice
¼ tsp. ground red pepper
Combine all ingredients together in a small bowl, mixing until well blended. Cover and refrigerate 1 hour to allow flavors to blend. Serve with corn on the cob or other favorite vegetables.
FROGS EYE SALAD
¾ cup sugar
1 Tbsp. flour
½ tsp. salt
2/3 cup pineapple juice
1 egg, beaten
1 tsp. lemon juice
1 cup Acini Di Pepe pasta
22 oz. mandarin oranges, drained
20 oz. chunk pineapple, drain &
reserve juice
20 oz. crushed pineapple, drain
& reserve juice
8 oz. whipped topping
1 cup mini marshmallows
Combine the first 3 ingredients. Stir in pineapple juice and egg. Cook over a moderate heat stirring constantly, until thick. Stir in lemon juice. Cool. Boil pasta in 6 cups of boiling water and 2 tsps. of salt for 2 minutes. Remove from heat. Cover and let stand 6-8 minutes. Drain and rinse. Combine pasta with cooked mixture. Cover and chill. Stir in remaining ingredients. Chill at least 1 hour before serving.
PEPPERONCINI PICKLED PEPPERS
Thoroughly wash peppers and make two small slits in each one. Soak peppers overnight in a brine of 1 gallon of water and 2 cups of salt. Weight peppers down with a plate to keep submerged in brine. Drain well and pack peppers into sterilized jars. Combine 1 gallon of water, 1 cup salt, 1 cup vinegar, 1 clove of garlic, 1 bunch of dill and 1 grape leaf (optional). Bring to a boil and pour over peppers. Wipe rims and seal.
NO MILK FROZEN DESSERT
8 oz. frozen whipped topping, thawed
¼ cup sugar
1 ripe banana
1 tsp. vanilla extract
Beat ingredients together. Freeze 30 minutes. Remove from freezer and beat thoroughly. Place in container and freeze.
EASY CHICKEN
3 lbs. whole chicken, skinned &
cut up
1 egg yolk, beaten
1 to 1½ tsp. salt
1/8 tsp. pepper
½ tsp. paprika
½ tsp. garlic powder
2 Tbsps. lite soy sauce
2 Tbsps. lemon juice
2 Tbsps. butter
¼ cup honey
Place chicken pieces in shallow pan. Combine remaining ingredients and pour over chicken. Bake at 375° for 90 minutes; turning pieces over once.
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CINNAMON CREAM SYRUP
1 cup sugar
½ cup light corn syrup
¼ cup water
½ tsp. cinnamon
½ cup evaporated milk
½ tsp. burnt sugar flavoring
Combine the first three ingredients. Bring to boil and boil 2 minutes, stirring constantly. Remove from heat and stir in remaining ingredients. Serve hot over pancakes, waffles, gingerbread, cake, etc.
LEMON BLUEBERRY MUFFINS
Topping:
¼ cup oats
2 tbsps. sugar
Combine and set aside.
Batter:
1½ cups oats
1 cup all purpose flour
½ cup sugar
1 tbsp. baking powder
¼ tsp. salt (optional)
1 cup skim milk
2 egg whites or 1 whole egg, lightly
beaten
2 tbsps. vegetable oil
1 tsp. vanilla
Preheat oven to 400°. Line 12 muffin cups and spray the bottoms only. Combine dry ingredients. Mix in milk, eggs, oil, vanilla and lemon peel. Add to dry mixture and mix until moist. Fold in blueberries. Pour into muffin cups. Sprinkle on topping. Bake 20-24 minutes.
ORANGE PINEAPPLE DELIGHT
1 pkg. butter cake mix
4 eggs
½ cup oil
11 oz. mandarin oranges, undrained
Combine together and mix for 4 minutes. Pour into 9" x 13" dish. Bake at 350° for about 35 minutes.
1 (20 oz.) can crushed pineapple,
undrained
1 sm. box instant vanilla pudding
8 oz. Cool Whip
Combine pineapple, and pudding with a wooden spoon. Blend in the Cool Whip. Spread over cooled dessert. Chill until ready to serve.
DOUBLE RASPBERRY FROZEN YOGURT SHAKE
1½ cups milk
1 cup frozen raspberry yogurt
1 cup fresh or frozen unsweetened
raspberries, thawed
2 tbsps. honey
Place all ingredients in a blender. Blend at high speed until smooth. Serve immediately in tall chilled glasses.
BAKED BLUEBERRY PUDDING
½ cup + 1 tbsp. margarine
½ cup brown sugar
2 cups blueberries
½ cup sugar
1 egg, lightly beaten
½ cup milk
1 cup flour
1 tsp. baking powder
Preheat oven to 350°. Combine brown sugar with 1 tbsp. of the margarine. Cook over medium heat until sugar melts. Stir in blueberries. Pour into a greased 8" x 8" pan. Beat together remaining margarine with white sugar. Beat in egg and milk. Sift flour and baking powder together. Combine creamed mixture with dry mixture. Pour over berries. Bake 30 minutes. Serve with whipped cream.
CHILI & VINEGAR DRESSING
5 green chilis
salad vinegar
Slice open chilis and remove seeds. Add whole chilis to a bottle of salad vinegar. Use on top of cold cuts or salads.
CHOCOLATE CHIP MUFFINS
1 cup all purpose flour
¾ cup whole wheat flour
¾ cup sugar
1 tbsp. baking powder
2 egg whites
2/3 cup buttermilk
1/3 cup unsweetened applesauce
½ cup chocolate chips
Preheat oven to 400°. Spray 12 muffin cups. Sift dry ingredients together. Make a well in the center of the mixture. Beat egg whites until foamy. Stir in milk and applesauce. Add buttermilk mixture to dry mixture and stir until just moistened. Fold in the chocolate chips. Fill muffin cups ¾ full. Bake 20-25 minutes until toothpick comes out clean.
FROZEN CUSTARD
2 cups skim milk
2 eggs, beaten
4 tbsp. sugar
1 tsp. vanilla
Beat milk, eggs and sugar together. Cook over medium heat, stirring constantly, until mixture lightly coats a metal spoon (160°). Remove from heat and stir in vanilla. Cover and cool completely in refrigerator. Freeze in ice cream freezer per manufacturer's directions. (Or use 5 cups crushed ice and 5 tbsps. rock salt and mix in plastic Ziplock bags).
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DIETING UNDER STRESS
This diet is designed to help you cope with the stress that builds up during the day.
BREAKFAST
½ grapefruit
1 slice whole wheat toast
8 oz. skim milk
LUNCH
4 oz. lean broiled chicken
1 cup steamed spinach
1 cup herb tea
1 Oreo cookie
AFTERNOON SNACK
Rest of the Oreos in the package
2 pints Rocky Road Ice Cream
1 jar hot fudge sauce
nuts, cherries, whipped cream
DINNER
2 loaves garlic bread with cheese
1 lg. sausage, mushroom, &
cheese pizza
4 cans or 1 lg. pitcher of LITE
beer
3 Milky Way or Snicker candy bars
LATE EVENING NEWS SNACK
Entire frozen cheesecake, eaten directly from the freezer.
RULES FOR THIS DIET
• If you eat something and nobody
sees you eat it, it has no calories.
• If you drink a diet soda with
a candy bar, the calories in the candy bar are canceled out by the diet
soda
• When you eat with someone else,
calories don't count if you don't eat more than they do.
• Food used for medical purposes
NEVER count, such as hot chocolate, brandy, toast, ice cream, or Sara Lee
cheesecake.
• If you fatten up everyone else
around you, then you look thinner.
• Movie related foods do not have
additional calories because they are part of the entire entertainment package
and not part of ones personal fuel, such as Milk Duds, buttered popcorn,
Junior Mints, Red Hots, and Tootsie Rolls
• Cookie pieces contain no calories.
The process of breaking causes calorie leakage.
• Things licked off of knives and
spoons have no calories it you are in the process of preparing something.
Examples: peanut butter on a knife making a sandwich, and ice cream on
a spoon making a sundae.
• Foods that have the same color
have the same number of calories such as spinach and pistachio ice cream.
Thanks to 1995 Wisconsin Honey Queen Louann Hausner for sharing this family favorite.
GREAT GRANDMAS APPLE SAUCE CAKE
½ cup shortening
1 cup honey
1 egg
2 ¼ cups flour
1 cup raisins
1 cup nuts
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
¼ tsp. cloves
1 cup apple sauce
½ tsp. vanilla
Cream shortening. Add honey; cream well. Add egg. Mix ¼ cup flour to raisins and nuts. Add to mixture. Add apple sauce, vanilla and sifted dry ingredients. Pour in greased pan, 8" x 8"x 2". Bake 350° until done (45 minutes to 1 hour).
Leon Metz brought us this treat when he visited the Open Line in September. He also passed along the Honey Hints below.
HONEY LIME FRUIT BOWL
3 cups honeydew melon balls or cubes
4 cups whole fresh strawberries
or red raspberries (or frozen berries, no sugar)
¼ cup honey
3 Tbsps. fresh lime juice
Combine fruits. Chill. Blend honey and juice and pour over fruit before serving. Garnish.
Optional garnishes:
½ cup toasted coconut and/or three thin slices of proscuitto deli ham in strips. Other fruits and berries are nice too, such as blueberries.
Yields 12-14 dessert fruit cups of breakfast fruit.
HONEY HINTS
To replace sugar with honey:
1) Substitute 2/3 to ¾
cups of honey per cup of sugar (depending on taste).
2) Lower the baking temperature
by 25°
3) Decrease the amount of
liquids by ¼ cup per cup of honey used.
4) Watch the time carefully
as things brown more quickly with honey.
Pediatricians and other physicians recommend honey as a safe and wholesome food for adults and children over one year of age, but advise against the feeding of honey to infants less than one year old.
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From Phyllis Benda and The Old Creamery Theatre Co.
MINT FLUFF
½ gallon green mint ice cream
2 (3 ½ oz.) pkgs. pistachio
pudding
16 oz. Cool Whip
¼ cup Oreo cookie crumbs
1/8 tsp. mint flavoring
green food coloring (optional)
Let ice cream sit out until soft. Put pudding in a large bowl. Add softened ice cream and blend together. Mix in mint flavoring and Cool Whip. Add food coloring, if desired. Top with cookie crumbs.
IRISH SODA BREAD
6 cups flour
1 cup melted butter
½ cup sugar
1½ cups raisins
2 eggs
2 tsps. baking soda
4 tsps. baking powder
1½ cups buttermilk
1 tsp. salt
8 tsps. caraway seeds
Combine flour, salt, sugar, baking soda and baking powder. Blend in melted butter. Stir in caraway seeds and raisins. Beat eggs and buttermilk together. Make a well in the center of the flour mixture. Add egg mixture and knead lightly by hand. Spread onto a greased and floured cookie sheet. Cut a cross into the top of the dough with a sharp knife that has been dipped in flour. Brush with milk. Bake 350° 35-45 minutes until the bread sounds hollow when tapped on the bottom.
BITTERSWEET CHOCOLATE CHUNK BROWNIES
12 oz. good quality bittersweet
chocolate
¼ cup (½ stick) butter
2 eggs
2/3 cup granulated sugar
1 tsp. vanilla extract
½ cup all purpose flour
1 cup coarsely chopped toasted
macadamia nuts
confectioners sugar (optional)
Heat oven to 350°. Melt 8 oz. of the chocolate with butter over hot water or in microwave oven at high power 1½ to 2 minutes, stirring twice. Beat eggs on high speed with electric mixer 1 minute; add sugar and extract beating 2 minutes. Stir in chocolate mixture. Stir in flour just until it disappears. Chop remaining 4 oz. chocolate into ½" chunks; stir into batter with nuts. Pour into buttered 9" square baking pan. Bake 25 minutes, just until set. Transfer pan to wire cooling rack; cool completely. Cut into bars; dust with sifted confectioners sugar if desired. Makes one 9" square pan.
BAKED CHICKEN SUPREME
6 chicken breasts
2 cans cream of chicken soup
¼ cup water
paprika
parsley flakes
16 oz. shredded Mozzarella cheese
Make a cut in the side of each breast. Fill chicken with stuffing of your choice. Pour water into a roaster pan and place chicken in pan. Spread soup over chicken. Bake 1 hour at 350°. Remove from oven, sprinkle with cheese and return to oven for 3 more minutes, until cheese has melted. Sprinkle with paprika and parsley flakes.
WESTERN MACARONI SALAD
8 oz. macaroni
1 cup sliced, chopped olives
1 cup chopped peppers
1 cup diced American Cheese
2 cups chopped celery
6 medium tomatoes, chopped
¼ cup chopped onions
Cook macaroni per package directions. Drain and cool. Toss with vegetables and Cheese. Let stand.
1 tsp. salt
1/8 tsp. garlic powder
1/3 cup ketchup
1 tsp. celery seed
1 cup Mazola oil
¼ tsp. onion powder
1 cup sugar
½ cup vinegar
Combine dressing ingredients and blend with a wire whisk. Pour over macaroni mixture.
AUSTRIAN NOODLE SALAD
2½ cups uncooked curly pasta
1 cup cottage cheese
1 cup sliced radishes
½ cup shredded carrot
½ cup chopped celery
1/3 cup sliced green onion
1 cup dairy sour cream
1 tsp. caraway seed
¾ tsp. seasoned salt
¼ tsp. pepper
lettuce
Cook pasta according to package directions; rinse and drain well. Combine pasta, cottage cheese and vegetables; mix well. Combine sour cream and seasonings; mix well. Stir sour cream mixture into pasta mixture. Refrigerate, covered, 2 to 3 hours to allow flavors to blend. Serve in lettuce lined bowl. Garnish with carrot curls and watercress, if desired.
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FRUITED OATMEAL BARS
¾ cup (1½ slicks)
butter, softened
¾ cup firmly packed light
brown sugar
½ cup granulated sugar
1 egg
1 tsp. vanilla extract
2 cups quick oats, uncooked (not
instant)
1 cup all purpose flour
½ tsp. salt (optional)
1 cup mixed dried fruit or golden
raisins
½ cup dried cranberries,
tart cherries or blueberries
Heat oven to 350°. Beat butter and sugars until light and fluffy; beat in egg and extract. Stir in oats, flour and salt; mix well. Stir in dried fruit. Press dough into buttered 13" x 9" baking pan. Bake 20 to 22 minutes or until golden brown. Transfer pan to wire cooling rack; cool completely. Cut into bars. Makes one 13" x 9" pan.
CHEESE, PEPPER & HERB STUFFED PORK CHOPS
4 pork loin chops, cut ¾
to 1" thick, trimmed
1 cup (4 oz.) shredded Monterey
Jack cheese
¼ cup chopped red bell pepper
2 tsps. minced fresh rosemary OR
½ to ¾ tsp. dried rosemary, crushed
1½ tsps. minced fresh thyme
OR ½ tsp. dried thyme, crushed
salt & pepper (optional)
Place chops on cutting board. Using a sharp knife, cut horizontally through each chop nearly to the bone. Stir together cheese, red bell pepper, rosemary & thyme. Divide mixture into four portions, stuffing one portion into each pocket. Close pockets with small skewers or wooden picks. Place chops on grid over medium coals; grill 16 to 20 minutes, turning once, until pork is cooked through but still slightly pink (Or broil 4" to 5" from heat source 14 to 18 minutes, turning once.) Season with salt and pepper, if desired. Serve immediately.
FRENCH HUNTER DINNER
6 ozs. cut spaghetti or 1½
cups cooked macaroni or noodles
½ cup COOKIES BAR-B-Q SAUCE
1 lb. cooked ham, cubed, browned
and drained
1 can cream of celery soup
1 can (12 oz.) whole kernel corn,
drained
1 can (16 oz.) lima beans, drained
½ lb. bacon, diced, browned,
drained
Mix all ingredients together and put in a covered large (3-4 quart) casserole. Bake in 375° oven for 35 to 40 minutes.
Served with tossed salad and hot bread and you have a delicious meal.
Each day our listeners share stories of their lives and share the recipes we pass along to you. It seems that as our lifestyles change, so do our recipes. We hardly talked about zucchini this year, but try and go through an Open Line hour without saying salsa! I think we have shared everything from fresh garden salsa to hot salsa for canning or freezing.
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Put on your best pumpkin face and have a safe, Happy Halloween!
S. K R.
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