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GRAPE SALAD Offered by Margaret Kish from Daughter Barb
Red and green seedless grapes,
pecans chopped into medium pieces,
8 oz cream cheese,
4 oz sour cream,
1/4C white sugar,
1/2C brown sugar.
Mix cheese, sour cream and sugars well. Add grapes and nuts. If you want a thick coating on grapes use fewer grapes and pecans.
Butternut Squash with Curry Apple Dressing offered by Mary Lou Gainey
2 ½ pounds of butternut squash
2 T. vegetable oil
2 T. apple juice
2 T. apple cider vinegar
2 T. red onion –chopped
1 tsp. curry powder
½ tsp. Sugar
¼ tsp. Salt
1/8 tsp black pepper
1 T. fresh parsley – chopped
Cook squash. (I cut squash in half and remove seeds. Put flesh side down in a microwave dish with ½ cup water and cook for approximately 15 minutes- less if squash is smaller. My microwave is small so I had to do each half separately.) Cool. Peel. Cube.
Mix remaining ingredients and toss cubes with dressing.
This was copied from the Weight Watchers web site.
Country Pie offered by Marilyn Anderson
Crust
1/2 cup tomato sauce
1/2 cup bread crumbs
1 lb. group beef (or not)
1/4 cup chopped onion
1/4 cup chopped green pepper
1 12 tsp. salt
1/2 tsp. pepper
1/8 tsp. oregano
Combine all ingredients in a bowl and mix well with a fork. Gently pat mixture into the bottom and up sides of a 9-inch pie plate.
Filling
1 1/2 cups Minute rice, uncooked
1 1/2 cups tomato sauce
1/2 tsp. salt
1 cup water
1 cup grated Cheddar cheese
Combine rice, tomato sauce, salt, water, and 12 cup of cheese. Spoon rice mixture over meat shell. Cover with foil. Bake at 350 for 25 minutes. Uncover and top with remaining cheese. Bake uncovered for 10-15 minutes.
Beef Stroganoff offered by Marilyn Anderson
1 1/2 lbs. round steak, cut into 3/4 inch cubes
seasoned flour
2 T shortening
1/2 C chopped onions
1 clove garlic, minced
1 (6-oz) can mushrooms
1 C sour cream
1 can condensed tomato soup
1 T Worcestershire sauce
dash Tobasco
1/2 tsp salt
1/8 tsp pepper
1 package egg noodles
Parmesan cheese
Dredge meat in seasoned flour. Melt shortening in pan and crown meat. Add onions, garlic and mushrooms. Saute. Reduce heat. Combine sour cream, tomato soup, Worcestershire sauce, Tobasco, salt and pepper. Pour over meat. Cover and braise 1 1/2 hours or until tender. Serve over egg noodles. Sprinkle with Parmesan cheese. Comfort food!!
Eggplant Frittata offered by Marilyn Anderson
1 frozen rolled pie crust
1 each red, yellow, and orange peppers
1 small eggplant
1 red onion
2 cloves garlic
2 eggs
1/2 c bread crumbs
1/4 c grated cheddar cheese
cooking spray
Preheat oven to 350. Cube peppers in 3-inch cubes. Spray baking sheet with cooking spray. Arrange cubes, skin side up. Cover with foill...just lay foil over top. Turn when tender. Continue cooking skin side down until blackened. Slice unpeeled eggplant into 1/2-inch slices. Arrange on sprayed baking sheet. When they start to look tender, turn. Continue cooking until tender. Allow to cool. Line pie plate with crust. Arrange eggplant to cover bottom slightly overlapping. Combine cooled peppers, onion, and garlic with beaten eggs. Mix well and pour over eggplant. Arrange to cover evenly. Top with remaining eggplant. Sprinkle with breadcrumbs and cheese. Bake for about 15 or 20 minutes or until the egg mixture is cooked.
Banana Pudding offered by Marilyn Anderson
2 pkgs. instant vanilla pudding
4 Cups milk
1 pint sour cream
1 medium container Cool Whip
1 box vanilla wafers
2 bunches bananas, sliced
Make vanilla pudding as indicated on the box. It will set very quickly. Add the sour cream and Cool Whip. Then in a bowl or pan, layer sliced bananas, pudding, and bananas, saving some Cool Whip for the top.
4 med cucumbers
1/2 cup or more sour cream
1 T salt
1 T lemon juice
small handfull mint, chopped finely
2 green onions, chopped finely
Peel, then half cucumber, scrape out all seeds.
Great cucumber into a medium bowl, sprinkle with the salt and stir.
Let stand for 20 minutes.
Fill bowl almost full with filtered water, and swish the cucumber with a spoon, that's to remove the salt.
Drain water. Take handfulls and squeeze out all of the water. Place in smaller bowl.
Add sour cream, lemon juice, mint , green onion, combine and serve.
Keeps for at least 3 days in refrigerator.
Braided Almond-Herb Bread offered by Marilyn Anderson
1 pkg (1/4 oz) active dry yeast
2 T sugar
1/4 C warm water
1/4 C butter
1 tsp salt
1 C warm milk
3-1/2 to 4 C all-purpose flour
1 tsp dried rosemary, crushed
1 tsp dill weed
1/2 tsp dried marjoram, crushed
1/2 C finely chopped almonds, toasted, divided
1 egg, beaten
1 T water
Dissolve yeast and sugar in warm water; set aside. In a large mixing bowl, combine butter, salt and milk. Stir in yeast mixture, 2 C flour, herbs and 2 T almonds. Beat until well mixed. Stir in enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
Punch down and cut off one-third of dough; set aside. Divide remaining dough into three equal parts, shaping each into a 14-in. rope. Braid ropes and place on greased baking sheet. Divide reserved third of dough into three ropes and braid. Place smaller brain on top of larger brain. Cover and let rise until doubled, about 1 hour. Combine egg and water. Brush over entire loaf; sprinkle with remaining almonds. Bake at 375 for 30 minutes: Yield: 1 loaf.
Classic Pecan Pie --offered by Marilyn Anderson
3 eggs
1 C dark Karo syrup
1 C sugar
2 Tbsp butter, melted
1 tsp vanilla
1 C pecan halves (I add a 1/4 cup more)
1 (9-inch) pie shell
Lightly beat the eggs. Combine all ingredients, stirring in the pecans last. Pour into the pie shell. Once the pecans have floated to the top of the mixture, arrange them in a pattern. Bake at 400 for 15 minutes. Reduce heat to 350 and continue to bake 30 to 45 minutes. Start checking the pie after 30 minutes. Mine are usually done in about 30 minutes or a little less after reducing the heat. The filling will be puffy and moist in the center when done.
Strawberry and Spinach Salad offered by Marilyn Anderson
1 bunch baby spinach
1 pint strawberries, sliced
1/2 cup safflower po;
2 Tbs cider vinegar
2 Tbsp. sugar
2 green onions, minced
2 Tbsp. toasted sesame seeds
Salt and pepper to taste
In a large bowl, empty baby spinach. Add sliced strawberries. Toast sesame seeds in oven under broiler, do not overcook. In a small bowl combine oil, vinegar, sugar, green onions, salt and pepper if desired. Add toasted sesame seeds. Pour mixture over spinach and strawberries. Ready to serve.
Corn Casserole: Offered by Carol Johnson, RscP
1 can Cream Corn 1 can regular sweet corn
1 package Jiffy Cornbread mix 1 cup of Sour Cream
Mix ingredients in pan (use Pam or spray to lightly coat pan),
bake at 350 degrees for 40-45 min.
Optional 1 cup Cheddar shredded on top for 15 min or until brown.
If you are baking for a large group, just double recipe.
Better Than Sex Cake --offered by Barbara Elswick
1 (18 1/4oz) box yellow cake mix 1 (8oz) ctn sour cream
1 (3 1/2) box instant vanilla pudding 1 (6oz) bag chocolate chips
1/2 c. water 1 c. pecans, chopped
1/2 c. vegetable oil 1 (4oz) bar German sweet
4 eggs chocolate, melted
1 c. coconut
In a large bowl, mix the cake, pudding mix, water and oil. Add eggs, one at a time, and beat well after each addition. Stir in the sour cream and chocolate chips with pecans, melted chocolate and the coconut. Pour batter into well-greased tube pan. Bake at 375 for 50-55 minutes. Cool 10 minutes before removing from pan.
Dirt Cake --offered by Barb Elswick
1 (20-oz) box Oreo cookies, crushed 3 1/2 c. milk
1/4 c. butter 2 (3 1/2oz) pkgs French vanilla
1 c. confectioners' sugar instant pudding
1 (8 oz) pkg cream cheese 1 (8 oz) pkg frozen whipped
topping, thawed
Crush the cookies in a large plastic bag, using a rolling pin or use a food processor. Cream together the butter and confectioners' sugar with cream cheese. In another bowl, mix together the milk, instant pudding, then the thawed whipped topping. Combine the two mixtures. Alternate layers of the mixture in a clean flower pot, starting and ending with the cookie crumbs. Freeze or chill. If desired, decorate the cake with plastic flowers or gummy worms. Makes 12 servings.
Dump Cake --offered by Barb Elswick
1 can cherry pie filling 1 can crushed pineapple
1 box yellow cake mix 2 sticks butter
1 c. chopped nuts 1 c. coconut
Spread cherry pie filling into 13 x 9 x 2 inch pan. Spread crushed pineapple on top of cherry pie filling. Sprinkle cake mix on to pineapple and pat down. Melt butter and pour over the top, spread evenly. Sprinkle nuts and coconut on top. Bake at 350 degrees for about 40 minutes.
Frog Holler Quiche --offered by Robyn Cammer
Crust:
2 Cups Whole Wheat Pastry Flour
½ Teaspoon Baking Powder (non-aluminum)
½ Stick Butter
About 1/8 Cup Milk
Filling:
About ¼ Cup Olive Oil
1 Onion
1 Head Broccoli Florets
1-2 Slices Natural Bacon
2 Portabella Mushrooms
1 Tablespoon Butter
¼ Cup White Wine (we use organic Badger Mtn. Reisling)
1-2 Cups Sundried Tomatoes
7-8 Eggs (depending on size)
5 Cups Milk
½ teaspoon fresh ground Nutmeg
Salt and Pepper to taste
¼ Cup grated Parmesian
1 Cup grated Swiss Cheese
1 Tomato-sliced
¼ Cup Bread Crumbs (Italian ok)
Crust: Add flour to food processor, cut butter in small pieces and add while running. Add just enough milk while running to make mix stick together when squeezed but not gooey--just moist enough to form your crust. Press out with hands to form a thin crust in a large glass baking dish (about 13 x 9).
Filling:
Cut onion in small pieces, cook about 5 minutes in a couple tablespoons of olive oil. Add broccoli florets cut into small pieces. Cook another few minutes to taste. Add to a large bowl and set aside. Cook bacon until crispy and cut into very small pieces and add to bowl with grease (optional) for more flavor.
Peel and cut mushrooms into bite-size pieces. Cook about 5 minutes in 1 tablespoon butter and white wine. Add to bowl.
Cut sundried tomatoes into small pieces and place in a covered pan on low with a little olive oil and just enough water to moisten all of them. Cook until tender. Add to bowl.
Pour onion, broccoli, mushrooms, etc. from bowl into crust.
Mix eggs and milk, add nutmeg, salt and pepper to taste. Add Parmesian and Swiss Cheese. Pour over ingredients in crust.
Dip sliced tomatoes into bread crumbs and arrange on top of quiche.
Cover loosely and bake in preheated oven at 350 for about 1 hour and 15 minutes or until center is set.
Frog Holler Awesome Egg Custard --offfered by Robyn Cammer
For 2 Servings:
1 Cup Organic Milk
1 Egg (please use the best quality you can find for good flavor)
2 Tablespoons Honey
¼ - ½ Teaspoon Nutmeg (fresh ground is great)
¼ Teaspoon Vanilla
Scald milk (heat until little bubbles start to form at the edge of the pan, do not boil)
Add Honey and stir
Set aside to cool
Preheat oven to exactly 350 degrees
Beat remaining ingredients together in separate container
While mixing, slowly add Milk mixture
Pour into small ovenproof cups (like the little Pyrex dishes)
Place custard dishes in a glass baking dish with about one inch water in bottom of baking dish
Bake for about 60 minutes or until inserted toothpick or knife comes out clean
Top with a little maple syrup and enjoy!
Rich Lentil and Turkey Sausage Soup --offered by Christa Malone
(an anti inflammatory recipe)
2 cups lentil 8-10 cups vegetable broth or water
2 T extra-virgin olive oil 4 cloves garlic, minced
1 large onion, chopped 2 stalks celery, chopped
1 lb all-natural turkey or chicken sausage
2 tomatoes, peeled, seeded and chopped or 1 can, 15 oz, chopped or crushed tomatoes
1 tsp turmeric, or to taste 1 tsp ground cumin
Leaves from 1 sprig fresh thyme, or 1 tsp dried thyme
Pinch of dried red pepper flakes sea salt to taste
Plain yoghurt , for garnish and 1/2 cup fresh chopped or green onions
Wash and pick over the lentils to make sure there are no stones and bring to a boil in broth or water in large soup pot. Lower heat and simmer 10 minutes.
Meanwhile, heat the olive oil in a large skillet. Sauté the garlic, onion, celery and sausage for 5 minutes over medium heat. Add the tomatoes and sauté for another 5 minutes.
Add the vegetable-sausage mixture and seasonings to the lentils. Simmer for 20-30 minutes, or until the lentils are tender but not mushy. Serve with a dollop of plain yogurt and shopped parsley for garnish.
Crescent-Topped Turkey Amandine --offered by Margaret Kish
Taste of Home December, 2008 - January 2009
3 cups cubed cooked turkey
1 can cream of mushroom soup
1 can water chestnuts, drained
2/3 cup mayonnaise
½ cup celery
½ cup onion
1 tube (4 oz) refrigerated crescent rolls
2/3 cup shredded Swiss cheese
½ cup sliced almonds
1/4 cup butter, melted
In a large saucepan, combine the first six ingredients, heat through. Transfer to a greased 2-quart banking dish. Unroll crescent dough and place over turkey misture.
In a small bowl, combine cheese, almonds and butter. Spoon over dough. Bake, uncovered, at 350 degrees for 30-35 minutes or until crust is golden brown and filling is bubbly. Yield: 4 servings
Aunt Lynn’s Creme de Menthe Cake --offered by Margaret Kish
1 pkg white cake mix
2 T. Crème de menthe
Make cake according to pkg directions and add cream de minthe to batter. Bake in 13 x 9 pan.
Top with 1 can or jar Hershey Fudge topping. Spread on when cake is cooled.
Add 2 T. crème de menthe to small container of Cool Whip and frost cake. ENJOY!!! (have 2-3 pieces & you will)!
Festive Rice Salad --offered by Margaret Kish
Taste of Home, April/May, 2007
3/4 C. Uncooked long grain rice
1 package (10 oz.) Frozen peas, thawed
1 small sweet red pepper, chopped
3/4 C chopped green onions
½ C dried cranberries
Toasted sliced almonds (optional)
DRESSING:
½ C. Canola oil (I used extra light olive oil)
1/3 C. vinegar (your choice)
3 T. Sugar (or Stevia)
½ t. dill weed
1/4 t. salt
1/4 t. ground mustard
1/8 t. pepper
Cook rice according to package directions; cool. In a large bowl, combine rice, peas, red pepper, onions and cranberries. In a small bowl, whisk dressing ingredients. Drizzle over salad and toss to coat. Refrigerate until serving. Yield: 12 servings. (I doubled recipe for potluck size)
***When I use Quinoa instead of rice, I cooked up two cups according to package directions (for a double batch) and mix as usual.
Pecan Loaf --offered by Margaret Kish
“Recipes for Life”
Rhonda Malkmus
2 cups basmati rice
2 cups pecans
(walnuts are just as good)
2 cups tomatoes (fresh or canned)
½ cup celery
1 medium onion
2 cups whole grain bread crumbs
1/4 teaspoon sage
1/4 teaspoon garlic powder
½ teaspoon Celtic Sea Salt (optional)
Prepare 2 cups basmati rice by stirring rice into 4 cups boiling water, turn down heat, replace lid and cook for 30 minutes. Turn off and allow to sit 15 minutes with lid on. While rice is cooking, place pecans in a food processor or blender, grind to a fine meal and pour into boul. Chop tomatoes fine and add to the bowl. Dice and steam saute’ onions and celery in a small amount of distilled water. Combine rice, onions, celery, tomatoes, seasonings and bread crumbs with pecan mixture and mix well. Spread into a lecithin-coated* loaf pan (fills a 9x13 pan full) and bake at 350 degrees for 45 minutes. Remove from oven, spread tomato ketchup over the top and continue to bake an additional 15 minutes.
Rosalie's Pineapple AuGratin -- offered by Margaret Kish
1 can Pineapple chunks or tidbits, drained (save juice)
1/3 cup sugar - 3 T. flour - 3 T. juice - 1 cup sharp Cheddar cheese, grated
1/2 cup Ritz cracker crumbs - 2 T. butter melted
Lightly grease (Pam) 8x8 square pan. Spread pineapple on bottom of pan. Mix sugar and flour with 3 T. juice and pour mixture over pineapple. Sprinkle on grated cheese. Mix cracker crumbs and melted butter; sprinkle over top of cheese. Bake at 350 degrees 25-30 minutes till bubbly and slightly browned. Serves 6. Best served just slightly warm. Great with ham!
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To post your Recipe here email smokykish@aol.com
