Recipe: Assorted Recipes (20) - 6-24-97 Recipe Swap (updated)
Recipe Collections20 ASSORTED RECIPES
Recipe Swap - June 24, 1997
RECIPES IN THIS FILE:
Crossroad Farm's Steamed Vegetables
Chicken Broccoli Casserole
Beef Stew in Oven
Apple Crisp
Butter Pecan Dessert (using pudding and ice cream)
Pineapple Bake (using bread cubes)
Three Citrus Marinade (for shellfish)
Dip in a Pineapple
Tropical Delight
Cake with Pudding-Pineapple Topping (using cake mix)
Coconut Dip
Blanc Mange - an 1875 recipe
Make-Your-Own Casserole
Very Good Broccoli (with potatoes and onion)
Oh, So Soft Cookies (using cake mix and Cool Whip)
Cream of Potato Soup (low fat)
Vegetable Souffle with Broccoli Souffle Variation
Ham Chowder
Cheezy-Potato Soup
Mixed-Up Cake and Whiskey Cake (using cake mix)
CROSSROAD FARM'S STEAMED VEGETABLES
4 cups water
8 oz new red-skinned potatoes, scrubbed
1 large cauliflower head, rinsed, florets and stems separated
1 large fresh garlic head cloves, separated and peeled
1 cup fresh fava beans or 6 radish-size turnips with greens*
2 green zucchini, cut in 1-inch rounds
2 yellow zucchini, cut in 1-inch rounds
1/2 cup mixed fresh herb leaves, loosely packed**
6 tbsp olive oil
Bring 4 cups water to a boil in the bottom of a vegetable steamer over high heat. Place the potatoes in the steamer basket, cover, and cook until they begin to soften, about 10 minutes.
Add the cauliflower stems, garlic cloves and fava beans; cover and steam until the stems begin to soften, about 5 minutes.
Add cauliflower florets and steam until they begin to soften, about 5 minutes.
Then add zucchini, and the turnips if you are using them. Cover; steam until zucchini has softened and begun to turn translucent, about 8 minutes.
While vegetables are steaming, coarsely chop the herbs, then whisk them together with the olive oil in a large serving bowl. Transfer the steamed vegetables to the bowl, toss gently and serve immediately.
*If turnips are larger than radish size, cut them in half or quarter
them.
**Combine 2 or 3 of the following herbs: basil, thyme, marjoram, oregano and tarragon.
STEAMING TIMES FOR VEGETABLES:
Potatoes - 15 minutes.
Cauliflower florets - 8 minutes.
Cauliflower stems - 12 to 18 minutes.
Fava beans - 12 to 18 minutes.
Small turnips - 8 to 10 minutes.
Yellow squash - 8 to 10 minutes.
Zucchini - 8 to 10 minutes.
Makes 4 to 6 servings
From: Arnold and Bonnie Pearlman/Crossroads Farm near Jonesport, ME
Source: Farmhouse Cookbook by Susan Herrmann Loomis
CHICKEN BROCCOLI CASSEROLE
From: Kate
1 lb broccoli
2 cups sliced cooked chicken
2 cans (10 3/4 oz each) condensed cream of chicken soup
Scant 1/2 cup mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1/2 cup shredded cheddar cheese
1/2 cup soft bread crumbs
1 tbsp. margarine, melted
Cook broccoli and arrange in a dish. Place chicken on top.
Combine (undiluted) soup, mayonnaise, lemon juice, curry powder and pour over chicken and broccoli. Sprinkle with cheese and combined bread crumbs and butter.
Bake at 350 for 25 to 30 minutes.
BEEF STEW IN OVEN
Submitted by my Mom
Family Favorites: an Anniversary Cookbook, Lake County Foundation
From: Cath
2 pounds beef stew meat
4 to 5 carrots, cut up
4 to 5 potatoes, cut up
1 large onion
3/4 cup to 1 cup V-8 juice
4 to 5 stalks, cut up
1 tablespoon salt
1 tablespoon accent/MSG (optional)
2 tablespoon tapioca
Put all ingredients in casserole.
Cover and bake at 250 degrees F for 4 hours. Stir several times during baking.
APPLE CRISP
Submitted by Jim Schwind
Source: Mary Rutan Hospital cookbook, Bellefontaine Ohio
From: Cath
"This is great - bought this in the gift shop when I went back to my dad's home town, my mom and dad were born in this hospital."
4 cup thinly sliced apples, peeled (Granny Smith)
2 Tablespoon fresh lemon juice
1/2 cup packed light brown sugar
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, slightly beaten
1/2 cup butter or margarine, melted and cooled
1/2 teaspoon ground cinnamon
Cream or vanilla ice cream (for serving)
Mix apples and lemon juice. Add the brown sugar next. Stir. Arrange in baking dish; set aside.
Mix flour, sugar, baking powder and salt. Add beaten egg and mix until crumbly. Sprinkle mixture over apples. Drizzle with melted butter and sprinkle cinnamon over.
Bake at 350 degrees F for about 30 to 35 minutes. Serve warm with either cream or vanilla ice cream.
BUTTER PECAN DESSERT
Source: Treasured Recipes from Logan Acres, Logan Acres Nursing Home, Bellefontaine, Ohio
From: Cath
1 package butter pecan cookies, crumbled
1 stick (1/2 cup) butter or margarine, melted
1/2 gallon butter pecan ice cream
2 packages (4-serving-size each) instant butter pecan pudding
1/2 cup milk
Cool Whip (for serving)
Chopped nuts (for garnish)
Mix together the crumbled cookies and margarine. Press into an oblong pan.
Let ice cream soften and mix together with (dry) pudding and 1/2 cup milk. Pour over cookie mixture and put into freezer until firm.
Top with Cool Whip and garnish with nuts before serving.
Yield: You may substitute pecan flavors with your favorite ice cream and cookies.
PINEAPPLE BAKE
Submitted by Kitty Wynn
Source: Heavenly Delights, by St. Peter's Lutheran Church, Middleburg FL.
From: Cath
3/4 stick (6 tablespoons) butter or margarine, softened
1 cup sugar
4 eggs, beaten
1 (18 ounce) can crushed pineapple
5 slices bread, cut in cubes
Cream butter and sugar together. Add beaten eggs; beat well. Add pineapple. Fold in bread cubes.
Bake in greased 1 1/2-quart casserole, uncovered at 350 degrees F for 45 minutes or until nicely brown.
THREE CITRUS MARINADE
Adapted from source: Colorado Collage - Junior League of Denver
1/2 cup olive oil
1 cup fresh orange juice
1/4 cup fresh lemon juice
1/4 cup lime juice
2 tbsp chopped fresh cilantro
2 tsp minced garlic
2 tsp coarsely ground black pepper
3 bay leaves, crushed
Salt (to taste)
Combine all ingredients and let stand at room temperature 30 minutes.
Using only small amount of marinade, allow fish or shellfish to marinate 10-20 minutes. Reserve unused marinade; discard used marinade.
Grill shellfish or fish, brushing frequently with reserved marinade. Drizzle with the fresh marinade and serve.
DIP IN A PINEAPPLE
Submitted by Paula Byrne, Georgia
Source: Beta Sigma PHI int. Desserts & Party Foods
From: Cath
1 medium pineapple
1 egg, well beaten
2 to 4 tablespoons sugar
1 teaspoon flour
8 oz. heavy (whipping) cream, whipped
Assorted fresh fruits (for serving)
Lay pineapple on side. Slice off top third of pineapple. Scoop pulp from slice; discard core, Scoop pulp from remaining 2/3 of pineapple, leaving shell 1/2 inch thick. Chop pulp into bite-size pieces, discarding core. Crush 1 cup pineapple pieces. Reserve remaining for dipping.
Combine crushed pineapple, egg, sugar and flour in large saucepan. Cook over low heat until thick; cool.
Fold whipped cream into cooled pineapple mixture. Spoon into shell. Serve with pineapple chunks and assorted fresh fruit chunks.
TROPICAL DELIGHT
Submitted by Angie Stojanovic
Source: Home Cookin (community cookbook)
From: Cath
1 (3 oz) pkg red jello
2 boxes Salerno coconut bars
1 (8 oz) pkg cream cheese
1 stick (1/2 cup) butter
1/2 cup sugar
1 (20 oz) can crushed pineapple, drained
1 envelope Dream whip (or Cool Whip, thawed)
Chopped nuts
Make jello as per directions and refrigerate until syrupy or slightly set.
Line a 9x13 inch pan with layer of coconut bars, breaking any, needed to fill in.
Beat cream cheese until fluffy with butter and then add sugar. Blend in drained pineapple. Spread half on the coconut bars. Spread another layer of bars and cover with pineapple mixture.
Beat syrupy jello on high speed 10 minutes until frothy. Spread on top of other ingredients. Let set.
Top with the Cool Whip or Dream Whip (prepared) and sprinkle with nuts. Let set 24 hours
CAKE WITH PUDDING-PINEAPPLE TOPPING
From: Cookie
Makes 18-24 servings
1 (2-layer size) yellow cake mix
2 pkg (4-serving-size each) vanilla instant pudding
1 (9 oz) container Cool Whip, thawed
1 (8 oz) pkg cream cheese, softened
1 (18 oz) can crushed pineapple, drained
1/2 cup quartered maraschino cherries*
1/3 cup chopped nuts*
1/2 cup coconut*
Prepare cake mix as directed on package and bake in a greased 10x14-inch pan at 350 degrees F for 15-20 minutes. Set pan on rack to cool.
Mix (dry) pudding into Cool Whip; set aside.
Beat cream cheese until soft. Mix Cool Whip mixture with the cream cheese. Add pineapple. Spread topping on cooled cake and sprinkle with maraschino cherries, nuts and coconut. Refrigerate.
Cut into squares to serve. Freezes well.
*I always use more than amounts directed because these amounts aren't quite enough to make the cake look good. You may add more of less depending on your personal taste.
COCONUT DIP
Submitted by Diana Costin, Public Relations
Source: Mary Rutan Hospital, Bellefontaine Ohio
(cookbook put together from hospital volunteers)
From: Cath
2/3 cup sour cream
1/3 cup coconut cream
1/3 cup brown sugar
Mix together sour cream, coconut cream and brown sugar.
Use as a dip for fruits such as orange slices, fresh pineapple spears, fresh figs, apricots or banana slices. Fun for dip to dip graham crackers, vanilla wafers, chocolate cookies, use your imagination.
BLANC MANGE - an 1875 recipe
Source: Lowell's Cooking Heritage - Past & Present (Lowell, IN)
From: Cath
a pint of new milk
2 eggs, well beaten
4 teaspoons ground rice
Flavor with lemon or rosewater and sweeten to taste.
Let it boil in a porcelain kettle and when cooled a little, turn into a mold or dish and when wanted, turn it out. Mix a little cream, sugar and flavoring; pour around it. Ornament with bits of red current jelly
MAKE-YOUR-OWN CASSEROLE
Source: The Farmington book
From: Judi
The following is a flexible general formula for creating a casserole for 4:
1 cup main ingredient 1/4 cup of a "Goodie"
1 cup second ingredient seasoning
1 to 2 cups Starchy ingredient Topping
1 1/2 cups Binder
With this formula in mind, a casserole may be made of any ingredients you have on hand which you think might be a good combination. Use the following as a guide:
1 cup Main Ingredient such as:
1 (6 oz) can tuna, flaked or 1 cup of cubed chicken, turkey, ham or seafood.
1 cup of a Second Ingredient such as:
Thinly sliced celery and 1 (8 oz.) can of mushrooms, 3 chopped hard-cooked eggs, a package of defrosted frozen peas, or 1 cup more of the Main Ingredient.
1-2 cups of a Starchy Ingredient such as:
2 cups of crushed potato chips, croutons or Chinese noodles, or 1 cup of a more solid ingredient such as cooked noodles or rice.
1 1/2 cups of a Binder such as:
Cream sauce, sour cream, commercial mayonnaise or 1 (10 3/4 oz) can condensed cream of mushroom, celery, or chicken soup. If the mixture seems too dry and 1/4 to 1/2 cup of cream, milk or stock.
1/4 cup "Goodie" such as:
Sliced stuffed or ripe olives, pimiento, water chestnuts, sliced almonds or cashews, or 2 Tbsp. capers.
Seasoning such as:
A Tbsp. or 2 of lemon juice, sherry, soy sauce or Worcestershire sauce, a minced clove of garlic, 1/4 cup minced onion or chopped green pepper (sauteed or not), 2 teaspoons curry powder or 1/2 cup or more grated cheese.
Topping such as:
Chinese noodles or potato chips (if these are not used as the starchy ingredient); or toasted buttered crumbs or croutons; or nuts or cheese.
Thoroughly mix together your combination of the above ingredients, place in a buttered oven-proof dish and bake. Use the longer cooking time if you have used uncooked celery, green pepper or onion.
Oven temp. 350 degrees F. Cooking time 30-45 minutes or until bubbly.
I don't suggest mayonnaise or sour cream if you intend to freeze. You'll do better with cream sauce and the soups.
VERY GOOD BROCCOLI
Source: From Our Home to Yours - Daviess County Extension Homemakers
From: Sandy
2 tablespoons margarine, melted
2 cups frozen broccoli flowerets
2 cups potatoes, diced
1 cup sweet onions, diced
salt and pepper, to taste
Melt margarine in 10-inch non-stick skillet. Add broccoli, potatoes, onions, salt and pepper. Cover tightly. Simmer until vegetables are tender, stirring occasionally.
OH, SO SOFT COOKIES
Source: Treasured Recipes from Logan Acres, Logan Acres Nursing Home, Bellefontaine, Ohio
From: Cath
Makes 30 to 36 cookies
1 (2 layer size) box any flavor cake mix
1 egg
2 cups whipped topping (Cool Whip, thawed)
Powdered sugar (in bowl)
Mix together (dry) cake mix, egg and whipped topping. Beat until smooth. Drop teaspoonfuls into bowl of powdered sugar and roll around in bowl to coat with sugar. Drop onto greased cookie sheet
Bake at 325 degrees F for 8 to 10 minutes.
CREAM OF POTATO SOUP
Submitted by Billy's mom
Source: Family Favorites: an Anniversary Cookbook, Lake County Foundation
From: Cath
Makes 10 servngs (1 1/2 cups each)
3 cups thinly sliced onion
3 cups thinly sliced celery
4 cups fat free milk
4 Tablespoons cornstarch
8 cups peeled cubed potatoes
6 cups hot water
2 cups chopped carrots (or broccoli)
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
2 teaspoons Mrs. Dash lemon and herb seasoning
1 teaspoon freshly ground pepper
dried or fresh parsley (for garnish)
In a 6 quart stock pot, saute onions and celery.
In a 6 cup measuring cup, blend together milk and cornstarch. Add to onion mixture along with potatoes and remaining ingredients. Stir occasionally, simmer partially covered for 1 hour or until potatoes are very soft.
Mash potatoes slightly while in pot with potato masher. Garnish with dried or fresh parsley. This is a very low fat soup.
VEGETABLE SOUFFLE
Source: The Farmington Cookbook
From: Judi
Makes 4 servings
1 (10 oz.) pkg. frozen veggies, defrosted but uncooked (or 1 cup cooked veggies)
4 egg yolks, beaten
1 Tbsp. grated onion
1/2 tsp salt
1/4 tsp. ground black pepper
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1 stick (1/2 cup) butter, melted
4 or 5 egg whites, beaten stiff
Preheat oven to 375 degrees F.
Drain vegetable and press as much moisture as possible out of it. Then mince, mash or puree it. Combine with all other ingredients except the egg whites and beat well (if you have a blender, let it do the whole job for you).
Stir in 1/4 of the beaten egg whites to lighten the mixture, then gently fold in the remainder. Turn into a buttered 6-cup souffle dish lightly dusted with grated parmesan or bread crumbs.
Reduce oven to 350 degrees F. Place the dish in the middle of oven. Bake for 40 minutes or until firm.
VARIATION:
BROCCOLI SOUFFLE:
For the frozen vegetables, use 1 (10 ounce) package frozen chopped broccoli. Drain thoroughly, then either mince (finely chop), or puree in blender. Use in the basic recipe above along with a clove of crushed garlic and a tablespoon of lemon juice.
HAM CHOWDER
Source: Aw Shucks...Another Junior League Cookbook
Junior League of Fort Wayne, Indiana
From: Cath
Makes 8 servings
3 cups water
4 medium potatoes, pared and diced
1 cup celery, chopped
1 cup carrots, diced
1/2 cup onions, diced
2 tsps salt
1/4 tsp pepper
1/2 cup butter
1/2 cup flour
1 qt milk
1 lb cheddar cheese, shredded
2 cups ham, cooked
Hot pepper sauce to taste
Bring water to boil. Add vegetables, salt and pepper. Boil for 10 minutes. Do not drain.
In a saucepan, melt butter, blend in flour and stir in milk gradually. Cook and boil for 1 minute, stirring constantly. Add cheese and melt.
Add cheese sauce to vegetables. Next, add ham and if desired, hot sauce. Heat thoroughly, but do not boil.
CHEEZY-POTATO SOUP
From: Cath
2 Tbsp butter
6 medium potatoes, peeled and diced
1 carrot, thinly sliced
1 stalk celery, thinly sliced
3 leeks, sliced
1 small onion, chopped
grinds black pepper
dash cayenne pepper
splash Worcestershire sauce
2 cups chicken broth
1/2 cup milk
8 oz cheddar, shredded
Saute veggies in butter, 2-3 minutes, until a little softened. Do not brown. Add seasonings and broth; bring to a boil. Simmer, covered, for 20-30 minutes until tender.
Mash veggies in pot until of desired consistency, or puree in blender for smoother consistency. Add milk and cheese and stir on low heat until cheese is melted. Do not boil. Garnish with freshly snipped chives or crumbled, crisp bacon.
TO MAKE CHEESY CHOWDER:
Along with other veggies, saute any combination of the following: broccoli, cauliflower, tomato (peeled & chopped), green pepper, green beans, corn. This is a great opportunity to use up leftovers or that last handful of frozen veggie.
MIXED-UP CAKE
Source: The Farmington Cookbook
From: Judi
Use this formula to create any cake of your imagination
I:
1 (2-layer-size) pkg cake mix
1 (3 oz) pkg fruit flavored gelatin
3/4 cup liquid (fruit juice, wine, water)
3/4 cup salad oil
4 eggs, added one at a time
II:
1 (2-layer-size) pkg cake mix
1 (4-serving-size) pkg instant pudding
1 cup liquid
1/2 cup salad oil
4 eggs, added one at a time
You can add to either recipe, nuts, fruit, additional flavoring.
Put all ingredients, except eggs, in electric mixer and beat for 2 minutes. Beat in the eggs one at a time. Pour into a well-buttered and lightly floured pan. This may be either a tube pan, a 13x9-inch baking pan or layer pans. It must have a 2.5 quart capacity - 3 quart, if part of the liquid is alcohol.
Cooking time will depend upon the thickness of the cake and may take from 30-50 minutes at 350 degrees F. The cake is done when it shrinks from the sides of the pan and toothpick stuck in the center comes out clean. Let cool 20 minutes before removing from pan.
If you use a liquid glaze, prick the top of the cake and pour it over while the cake is still warm.
GLAZE FORMULAS:
Dissolve 1/2 cup powdered sugar in 1/4 cup fruit juice or wine. Heat 1/2 cup sugar in 1/4 cup liquid until sugar dissolves. Cook 1/2 cup sugar, 1/2 stick of butter, 3 Tbsp. liquid, until sugar dissolves.
WHISKEY CAKE:
1 pkg. white cake mix
1 (4-serving-size) pkg. vanilla instant pudding
3/4 cup juice from drained fruit cocktail
1/4 cup bourbon
1/2 cup salad oil
4 eggs
1 (1 lb.) can fruit cocktail, drained, reserve juice
To mix and bake, follow above instructions for Mixed Up Cake.
Recipe Swap - June 24, 1997
RECIPES IN THIS FILE:
Crossroad Farm's Steamed Vegetables
Chicken Broccoli Casserole
Beef Stew in Oven
Apple Crisp
Butter Pecan Dessert (using pudding and ice cream)
Pineapple Bake (using bread cubes)
Three Citrus Marinade (for shellfish)
Dip in a Pineapple
Tropical Delight
Cake with Pudding-Pineapple Topping (using cake mix)
Coconut Dip
Blanc Mange - an 1875 recipe
Make-Your-Own Casserole
Very Good Broccoli (with potatoes and onion)
Oh, So Soft Cookies (using cake mix and Cool Whip)
Cream of Potato Soup (low fat)
Vegetable Souffle with Broccoli Souffle Variation
Ham Chowder
Cheezy-Potato Soup
Mixed-Up Cake and Whiskey Cake (using cake mix)
CROSSROAD FARM'S STEAMED VEGETABLES
4 cups water
8 oz new red-skinned potatoes, scrubbed
1 large cauliflower head, rinsed, florets and stems separated
1 large fresh garlic head cloves, separated and peeled
1 cup fresh fava beans or 6 radish-size turnips with greens*
2 green zucchini, cut in 1-inch rounds
2 yellow zucchini, cut in 1-inch rounds
1/2 cup mixed fresh herb leaves, loosely packed**
6 tbsp olive oil
Bring 4 cups water to a boil in the bottom of a vegetable steamer over high heat. Place the potatoes in the steamer basket, cover, and cook until they begin to soften, about 10 minutes.
Add the cauliflower stems, garlic cloves and fava beans; cover and steam until the stems begin to soften, about 5 minutes.
Add cauliflower florets and steam until they begin to soften, about 5 minutes.
Then add zucchini, and the turnips if you are using them. Cover; steam until zucchini has softened and begun to turn translucent, about 8 minutes.
While vegetables are steaming, coarsely chop the herbs, then whisk them together with the olive oil in a large serving bowl. Transfer the steamed vegetables to the bowl, toss gently and serve immediately.
*If turnips are larger than radish size, cut them in half or quarter
them.
**Combine 2 or 3 of the following herbs: basil, thyme, marjoram, oregano and tarragon.
STEAMING TIMES FOR VEGETABLES:
Potatoes - 15 minutes.
Cauliflower florets - 8 minutes.
Cauliflower stems - 12 to 18 minutes.
Fava beans - 12 to 18 minutes.
Small turnips - 8 to 10 minutes.
Yellow squash - 8 to 10 minutes.
Zucchini - 8 to 10 minutes.
Makes 4 to 6 servings
From: Arnold and Bonnie Pearlman/Crossroads Farm near Jonesport, ME
Source: Farmhouse Cookbook by Susan Herrmann Loomis
CHICKEN BROCCOLI CASSEROLE
From: Kate
1 lb broccoli
2 cups sliced cooked chicken
2 cans (10 3/4 oz each) condensed cream of chicken soup
Scant 1/2 cup mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1/2 cup shredded cheddar cheese
1/2 cup soft bread crumbs
1 tbsp. margarine, melted
Cook broccoli and arrange in a dish. Place chicken on top.
Combine (undiluted) soup, mayonnaise, lemon juice, curry powder and pour over chicken and broccoli. Sprinkle with cheese and combined bread crumbs and butter.
Bake at 350 for 25 to 30 minutes.
BEEF STEW IN OVEN
Submitted by my Mom
Family Favorites: an Anniversary Cookbook, Lake County Foundation
From: Cath
2 pounds beef stew meat
4 to 5 carrots, cut up
4 to 5 potatoes, cut up
1 large onion
3/4 cup to 1 cup V-8 juice
4 to 5 stalks, cut up
1 tablespoon salt
1 tablespoon accent/MSG (optional)
2 tablespoon tapioca
Put all ingredients in casserole.
Cover and bake at 250 degrees F for 4 hours. Stir several times during baking.
APPLE CRISP
Submitted by Jim Schwind
Source: Mary Rutan Hospital cookbook, Bellefontaine Ohio
From: Cath
"This is great - bought this in the gift shop when I went back to my dad's home town, my mom and dad were born in this hospital."
4 cup thinly sliced apples, peeled (Granny Smith)
2 Tablespoon fresh lemon juice
1/2 cup packed light brown sugar
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, slightly beaten
1/2 cup butter or margarine, melted and cooled
1/2 teaspoon ground cinnamon
Cream or vanilla ice cream (for serving)
Mix apples and lemon juice. Add the brown sugar next. Stir. Arrange in baking dish; set aside.
Mix flour, sugar, baking powder and salt. Add beaten egg and mix until crumbly. Sprinkle mixture over apples. Drizzle with melted butter and sprinkle cinnamon over.
Bake at 350 degrees F for about 30 to 35 minutes. Serve warm with either cream or vanilla ice cream.
BUTTER PECAN DESSERT
Source: Treasured Recipes from Logan Acres, Logan Acres Nursing Home, Bellefontaine, Ohio
From: Cath
1 package butter pecan cookies, crumbled
1 stick (1/2 cup) butter or margarine, melted
1/2 gallon butter pecan ice cream
2 packages (4-serving-size each) instant butter pecan pudding
1/2 cup milk
Cool Whip (for serving)
Chopped nuts (for garnish)
Mix together the crumbled cookies and margarine. Press into an oblong pan.
Let ice cream soften and mix together with (dry) pudding and 1/2 cup milk. Pour over cookie mixture and put into freezer until firm.
Top with Cool Whip and garnish with nuts before serving.
Yield: You may substitute pecan flavors with your favorite ice cream and cookies.
PINEAPPLE BAKE
Submitted by Kitty Wynn
Source: Heavenly Delights, by St. Peter's Lutheran Church, Middleburg FL.
From: Cath
3/4 stick (6 tablespoons) butter or margarine, softened
1 cup sugar
4 eggs, beaten
1 (18 ounce) can crushed pineapple
5 slices bread, cut in cubes
Cream butter and sugar together. Add beaten eggs; beat well. Add pineapple. Fold in bread cubes.
Bake in greased 1 1/2-quart casserole, uncovered at 350 degrees F for 45 minutes or until nicely brown.
THREE CITRUS MARINADE
Adapted from source: Colorado Collage - Junior League of Denver
1/2 cup olive oil
1 cup fresh orange juice
1/4 cup fresh lemon juice
1/4 cup lime juice
2 tbsp chopped fresh cilantro
2 tsp minced garlic
2 tsp coarsely ground black pepper
3 bay leaves, crushed
Salt (to taste)
Combine all ingredients and let stand at room temperature 30 minutes.
Using only small amount of marinade, allow fish or shellfish to marinate 10-20 minutes. Reserve unused marinade; discard used marinade.
Grill shellfish or fish, brushing frequently with reserved marinade. Drizzle with the fresh marinade and serve.
DIP IN A PINEAPPLE
Submitted by Paula Byrne, Georgia
Source: Beta Sigma PHI int. Desserts & Party Foods
From: Cath
1 medium pineapple
1 egg, well beaten
2 to 4 tablespoons sugar
1 teaspoon flour
8 oz. heavy (whipping) cream, whipped
Assorted fresh fruits (for serving)
Lay pineapple on side. Slice off top third of pineapple. Scoop pulp from slice; discard core, Scoop pulp from remaining 2/3 of pineapple, leaving shell 1/2 inch thick. Chop pulp into bite-size pieces, discarding core. Crush 1 cup pineapple pieces. Reserve remaining for dipping.
Combine crushed pineapple, egg, sugar and flour in large saucepan. Cook over low heat until thick; cool.
Fold whipped cream into cooled pineapple mixture. Spoon into shell. Serve with pineapple chunks and assorted fresh fruit chunks.
TROPICAL DELIGHT
Submitted by Angie Stojanovic
Source: Home Cookin (community cookbook)
From: Cath
1 (3 oz) pkg red jello
2 boxes Salerno coconut bars
1 (8 oz) pkg cream cheese
1 stick (1/2 cup) butter
1/2 cup sugar
1 (20 oz) can crushed pineapple, drained
1 envelope Dream whip (or Cool Whip, thawed)
Chopped nuts
Make jello as per directions and refrigerate until syrupy or slightly set.
Line a 9x13 inch pan with layer of coconut bars, breaking any, needed to fill in.
Beat cream cheese until fluffy with butter and then add sugar. Blend in drained pineapple. Spread half on the coconut bars. Spread another layer of bars and cover with pineapple mixture.
Beat syrupy jello on high speed 10 minutes until frothy. Spread on top of other ingredients. Let set.
Top with the Cool Whip or Dream Whip (prepared) and sprinkle with nuts. Let set 24 hours
CAKE WITH PUDDING-PINEAPPLE TOPPING
From: Cookie
Makes 18-24 servings
1 (2-layer size) yellow cake mix
2 pkg (4-serving-size each) vanilla instant pudding
1 (9 oz) container Cool Whip, thawed
1 (8 oz) pkg cream cheese, softened
1 (18 oz) can crushed pineapple, drained
1/2 cup quartered maraschino cherries*
1/3 cup chopped nuts*
1/2 cup coconut*
Prepare cake mix as directed on package and bake in a greased 10x14-inch pan at 350 degrees F for 15-20 minutes. Set pan on rack to cool.
Mix (dry) pudding into Cool Whip; set aside.
Beat cream cheese until soft. Mix Cool Whip mixture with the cream cheese. Add pineapple. Spread topping on cooled cake and sprinkle with maraschino cherries, nuts and coconut. Refrigerate.
Cut into squares to serve. Freezes well.
*I always use more than amounts directed because these amounts aren't quite enough to make the cake look good. You may add more of less depending on your personal taste.
COCONUT DIP
Submitted by Diana Costin, Public Relations
Source: Mary Rutan Hospital, Bellefontaine Ohio
(cookbook put together from hospital volunteers)
From: Cath
2/3 cup sour cream
1/3 cup coconut cream
1/3 cup brown sugar
Mix together sour cream, coconut cream and brown sugar.
Use as a dip for fruits such as orange slices, fresh pineapple spears, fresh figs, apricots or banana slices. Fun for dip to dip graham crackers, vanilla wafers, chocolate cookies, use your imagination.
BLANC MANGE - an 1875 recipe
Source: Lowell's Cooking Heritage - Past & Present (Lowell, IN)
From: Cath
a pint of new milk
2 eggs, well beaten
4 teaspoons ground rice
Flavor with lemon or rosewater and sweeten to taste.
Let it boil in a porcelain kettle and when cooled a little, turn into a mold or dish and when wanted, turn it out. Mix a little cream, sugar and flavoring; pour around it. Ornament with bits of red current jelly
MAKE-YOUR-OWN CASSEROLE
Source: The Farmington book
From: Judi
The following is a flexible general formula for creating a casserole for 4:
1 cup main ingredient 1/4 cup of a "Goodie"
1 cup second ingredient seasoning
1 to 2 cups Starchy ingredient Topping
1 1/2 cups Binder
With this formula in mind, a casserole may be made of any ingredients you have on hand which you think might be a good combination. Use the following as a guide:
1 cup Main Ingredient such as:
1 (6 oz) can tuna, flaked or 1 cup of cubed chicken, turkey, ham or seafood.
1 cup of a Second Ingredient such as:
Thinly sliced celery and 1 (8 oz.) can of mushrooms, 3 chopped hard-cooked eggs, a package of defrosted frozen peas, or 1 cup more of the Main Ingredient.
1-2 cups of a Starchy Ingredient such as:
2 cups of crushed potato chips, croutons or Chinese noodles, or 1 cup of a more solid ingredient such as cooked noodles or rice.
1 1/2 cups of a Binder such as:
Cream sauce, sour cream, commercial mayonnaise or 1 (10 3/4 oz) can condensed cream of mushroom, celery, or chicken soup. If the mixture seems too dry and 1/4 to 1/2 cup of cream, milk or stock.
1/4 cup "Goodie" such as:
Sliced stuffed or ripe olives, pimiento, water chestnuts, sliced almonds or cashews, or 2 Tbsp. capers.
Seasoning such as:
A Tbsp. or 2 of lemon juice, sherry, soy sauce or Worcestershire sauce, a minced clove of garlic, 1/4 cup minced onion or chopped green pepper (sauteed or not), 2 teaspoons curry powder or 1/2 cup or more grated cheese.
Topping such as:
Chinese noodles or potato chips (if these are not used as the starchy ingredient); or toasted buttered crumbs or croutons; or nuts or cheese.
Thoroughly mix together your combination of the above ingredients, place in a buttered oven-proof dish and bake. Use the longer cooking time if you have used uncooked celery, green pepper or onion.
Oven temp. 350 degrees F. Cooking time 30-45 minutes or until bubbly.
I don't suggest mayonnaise or sour cream if you intend to freeze. You'll do better with cream sauce and the soups.
VERY GOOD BROCCOLI
Source: From Our Home to Yours - Daviess County Extension Homemakers
From: Sandy
2 tablespoons margarine, melted
2 cups frozen broccoli flowerets
2 cups potatoes, diced
1 cup sweet onions, diced
salt and pepper, to taste
Melt margarine in 10-inch non-stick skillet. Add broccoli, potatoes, onions, salt and pepper. Cover tightly. Simmer until vegetables are tender, stirring occasionally.
OH, SO SOFT COOKIES
Source: Treasured Recipes from Logan Acres, Logan Acres Nursing Home, Bellefontaine, Ohio
From: Cath
Makes 30 to 36 cookies
1 (2 layer size) box any flavor cake mix
1 egg
2 cups whipped topping (Cool Whip, thawed)
Powdered sugar (in bowl)
Mix together (dry) cake mix, egg and whipped topping. Beat until smooth. Drop teaspoonfuls into bowl of powdered sugar and roll around in bowl to coat with sugar. Drop onto greased cookie sheet
Bake at 325 degrees F for 8 to 10 minutes.
CREAM OF POTATO SOUP
Submitted by Billy's mom
Source: Family Favorites: an Anniversary Cookbook, Lake County Foundation
From: Cath
Makes 10 servngs (1 1/2 cups each)
3 cups thinly sliced onion
3 cups thinly sliced celery
4 cups fat free milk
4 Tablespoons cornstarch
8 cups peeled cubed potatoes
6 cups hot water
2 cups chopped carrots (or broccoli)
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
2 teaspoons Mrs. Dash lemon and herb seasoning
1 teaspoon freshly ground pepper
dried or fresh parsley (for garnish)
In a 6 quart stock pot, saute onions and celery.
In a 6 cup measuring cup, blend together milk and cornstarch. Add to onion mixture along with potatoes and remaining ingredients. Stir occasionally, simmer partially covered for 1 hour or until potatoes are very soft.
Mash potatoes slightly while in pot with potato masher. Garnish with dried or fresh parsley. This is a very low fat soup.
VEGETABLE SOUFFLE
Source: The Farmington Cookbook
From: Judi
Makes 4 servings
1 (10 oz.) pkg. frozen veggies, defrosted but uncooked (or 1 cup cooked veggies)
4 egg yolks, beaten
1 Tbsp. grated onion
1/2 tsp salt
1/4 tsp. ground black pepper
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1 stick (1/2 cup) butter, melted
4 or 5 egg whites, beaten stiff
Preheat oven to 375 degrees F.
Drain vegetable and press as much moisture as possible out of it. Then mince, mash or puree it. Combine with all other ingredients except the egg whites and beat well (if you have a blender, let it do the whole job for you).
Stir in 1/4 of the beaten egg whites to lighten the mixture, then gently fold in the remainder. Turn into a buttered 6-cup souffle dish lightly dusted with grated parmesan or bread crumbs.
Reduce oven to 350 degrees F. Place the dish in the middle of oven. Bake for 40 minutes or until firm.
VARIATION:
BROCCOLI SOUFFLE:
For the frozen vegetables, use 1 (10 ounce) package frozen chopped broccoli. Drain thoroughly, then either mince (finely chop), or puree in blender. Use in the basic recipe above along with a clove of crushed garlic and a tablespoon of lemon juice.
HAM CHOWDER
Source: Aw Shucks...Another Junior League Cookbook
Junior League of Fort Wayne, Indiana
From: Cath
Makes 8 servings
3 cups water
4 medium potatoes, pared and diced
1 cup celery, chopped
1 cup carrots, diced
1/2 cup onions, diced
2 tsps salt
1/4 tsp pepper
1/2 cup butter
1/2 cup flour
1 qt milk
1 lb cheddar cheese, shredded
2 cups ham, cooked
Hot pepper sauce to taste
Bring water to boil. Add vegetables, salt and pepper. Boil for 10 minutes. Do not drain.
In a saucepan, melt butter, blend in flour and stir in milk gradually. Cook and boil for 1 minute, stirring constantly. Add cheese and melt.
Add cheese sauce to vegetables. Next, add ham and if desired, hot sauce. Heat thoroughly, but do not boil.
CHEEZY-POTATO SOUP
From: Cath
2 Tbsp butter
6 medium potatoes, peeled and diced
1 carrot, thinly sliced
1 stalk celery, thinly sliced
3 leeks, sliced
1 small onion, chopped
grinds black pepper
dash cayenne pepper
splash Worcestershire sauce
2 cups chicken broth
1/2 cup milk
8 oz cheddar, shredded
Saute veggies in butter, 2-3 minutes, until a little softened. Do not brown. Add seasonings and broth; bring to a boil. Simmer, covered, for 20-30 minutes until tender.
Mash veggies in pot until of desired consistency, or puree in blender for smoother consistency. Add milk and cheese and stir on low heat until cheese is melted. Do not boil. Garnish with freshly snipped chives or crumbled, crisp bacon.
TO MAKE CHEESY CHOWDER:
Along with other veggies, saute any combination of the following: broccoli, cauliflower, tomato (peeled & chopped), green pepper, green beans, corn. This is a great opportunity to use up leftovers or that last handful of frozen veggie.
MIXED-UP CAKE
Source: The Farmington Cookbook
From: Judi
Use this formula to create any cake of your imagination
I:
1 (2-layer-size) pkg cake mix
1 (3 oz) pkg fruit flavored gelatin
3/4 cup liquid (fruit juice, wine, water)
3/4 cup salad oil
4 eggs, added one at a time
II:
1 (2-layer-size) pkg cake mix
1 (4-serving-size) pkg instant pudding
1 cup liquid
1/2 cup salad oil
4 eggs, added one at a time
You can add to either recipe, nuts, fruit, additional flavoring.
Put all ingredients, except eggs, in electric mixer and beat for 2 minutes. Beat in the eggs one at a time. Pour into a well-buttered and lightly floured pan. This may be either a tube pan, a 13x9-inch baking pan or layer pans. It must have a 2.5 quart capacity - 3 quart, if part of the liquid is alcohol.
Cooking time will depend upon the thickness of the cake and may take from 30-50 minutes at 350 degrees F. The cake is done when it shrinks from the sides of the pan and toothpick stuck in the center comes out clean. Let cool 20 minutes before removing from pan.
If you use a liquid glaze, prick the top of the cake and pour it over while the cake is still warm.
GLAZE FORMULAS:
Dissolve 1/2 cup powdered sugar in 1/4 cup fruit juice or wine. Heat 1/2 cup sugar in 1/4 cup liquid until sugar dissolves. Cook 1/2 cup sugar, 1/2 stick of butter, 3 Tbsp. liquid, until sugar dissolves.
WHISKEY CAKE:
1 pkg. white cake mix
1 (4-serving-size) pkg. vanilla instant pudding
3/4 cup juice from drained fruit cocktail
1/4 cup bourbon
1/2 cup salad oil
4 eggs
1 (1 lb.) can fruit cocktail, drained, reserve juice
To mix and bake, follow above instructions for Mixed Up Cake.
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