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Recipe Archive

March 2008

 

Breakfast Pizza

 

1 roll Crescent Rolls

1 lb. Breakfast Sausage

2 cups frozen shredded hash browns

4 eggs, beaten

2 cups shredded cheddar cheese

 

Roll out crescent rolls onto round pizza pan, sprayed with Pam. Flatten out and mend together for the crust.

 

Brown sausage, drain grease. Put a layer of the sausage on top of the crust.

 

Spread the shredded hash brown on top of the sausage.

 

Add the beaten eggs.

 

Add onions, optional.

 

Bake at 350 degrees for 35 minutes, or until the eggs are done.

 

Thanks to Patricia Souter of Jacobson for submitting this recipe.

Quick Irish Stew

 

Ingredients

Cooking Instructions

February 2008

Stuffed Mushrooms

 

Mix together:

 

2/3 cup grated cheddar cheese

4 tablespoons softened butter

1 tablespoon red wine or red wine vinegar

1 teaspoon soy sauce

1/3 cup crushed saltine crackers

garlic salt to taste

 

Remove stems from 1 package  (8 ounces)

white button mushrooms by gently twisting and pulling out.

Scrape any remaining stem from mushroom cap.

(Stems may be reserved for another use.)

Stuff mushroom cap cavity with cheese mixture.

 

Place mushrooms on a pan and broil until stuffing is brown

and starting to turn crispy to ensure mixture is cooked through. 

Caution:  Stuffing will be very hot.  Allow to cool slightly before eating.

 

Thanks to Mrs. Hugh Rohrbacher of Onamia for submitting this recipe.

White Chocolate Raspberry Cheesecake

Ingredients

Directions

  1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
  2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
  4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

January 2008

Never Fail Meringue

 

1 Tablespoon Corn Starch

2 Tablespoons Cold Water

1/2 cup Boiling Water

3 Egg Whites

6 Tablespoons Sugar

Dash of Salt

1 Teaspoon Vanilla

 

Blend Cornstarch and Cold Water in pan add boiling water and cook stirring until clear and thickened. Let stand until cool.

Beat egg whites on high speed until foamy. Gradually add sugar and beat until stiff but not dry.

On low speed add salt and vanilla. Turn mixer up to high speed and gradually beat in cornstarch mixture. Mix well.

Spread on Pie and bake at 350 for 15 minutes

This meringue cuts nicely and never gets sticky. 

Covers one pie.

 

Thanks to Carole Holten of McGregor for submitting this recipe.

Slow Cooker Sweet and Sour Meatballs

Place all ingredients in the slow cooker; stir gently then cover with the lid. Cook on low setting for 7 to 8 hours, or on high setting for 4 to 5 hours, until done.

Carefully remove the lid to allow steam to escape. Serve directly from the slow cooker.

 

December 2007

Chicken Julienne

 

4 chicken breasts, boned & skinned
1/2 c. butter
1/2 c. Italian bread crumbs
1 c. whipping cream
1/2 c. parmesan cheese (shredded)
salt, pepper and paprika
 
Preheat oven to 400 degrees; melt the butter; dredge chicken w/the butter and then with the bread crumbs.  Place in oblong glass baking pan. Season with salt and pepper to taste.  Sprinkle cheese over each chicken breast, then pour the cream over.  Sprinkle with paprika.
 
Bake 20 minutes or until bubbly.
 
Serve over Fettuccini

1 pint heavy whipping cream
3/4 c. parmesan cheese, shredded
1/4 c. Romano cheese, shredded
1/4 c. Fontina cheese, shredded
1 T. butter
salt to taste
 
Melt butter in saucepan on very low heat, add whipping cream and then cheeses.  Stir on low heat for 30 minutes.  Serve with fresh fettuccini.
 
”Excellent and feels like you have been cooking all day, but really very easy.” 

 

Thanks to Hollie Peterson for submitting this recipe.

Overnight Cinnamon Raisin French Toast

 

2 TBS butter
5 Golden Delicious Apples, sliced
¼ cup brown sugar
3 TBS apple juice (water is okay, too)
1 loaf of cinnamon/raisin bread
3 cups milk
½ tsp salt
½ tsp cinnamon
10 large eggs
1 TBS additional butter
2 TBS sugar

Melt 2 TBS of butter in skillet and cook apples about 20 minutes until golden. Add apple juice (water) last minute. Grease 3-4 qt or 13”X9” baking pan. Arrange ½ of the bread slices in pan, overlapping slightly. Mix the milk, salt, cinnamon and eggs really well. Pour half of egg mixture over bread. Reserve ¼ of the apple slices, and then spread the remaining apple mix over the bread in an even layer. Arrange remaining bread in another layer, and then pour the remaining egg mixture over that. Press the bread gently, if needed, to help it absorb the egg mixture. Dot the top with the 1 TBS of butter and sprinkle on sugar. Cover and chill overnight.

Bake the next day at 325f, uncovered for 50 to 55 minutes or until knife comes out clean. Reheat reserved apple mixture and spoon over the top of the French toast as it’s served.

November 2007

Healthy Banana Bread

 

3 Bananas

1 Cup Brown Sugar (Dark works best)

½ Cup Applesauce with Cinnamon

2 Eggs Beaten

2 Cups Flour

1 tsp. Baking Powder

1 tsp. Salt

1 tsp. Baking Soda

½ Cup Chopped Nuts or Raisins (optional)

 

Mash bananas and stir in sugar. Let stand for 15 minutes. Mix all other ingredients with the banana and sugar mixture. Spray loaf bread tin and add mixture. Bake at 350 degrees for 40-50 minutes. Bread will be done when toothpick comes out clean. Cool and remove from pan. Note: This makes one large loaf.

 

Thanks to Diane Stephenson of Isle for submitting this recipe.

Minnesota Wild Rice Dressing

 

Ingredients:

Instructions:

  1. Preheat oven to 325.
  2. In medium-size skillet, over medium heat, sautébacon until almost crisp.
  3. Add onion, celery and mushrooms; continue cooking until vegetables are tender.
  4. In large bowl combine bacon mixture, wild rice, bread crumbs, sausage, oregano and sage.
  5. Season to taste with salt and pepper if desired.
  6. Spoon dressing into lightly greased 2-quart casserole dish.
  7. Bake, covered, at 325 degrees F. 35 to 40 minutes.

October 2007

Pork and Beans Bars (They actually taste like a pumpkin bar.)

 

In a blender, blend:

1 (16 oz.) can of pork and beans

1 (8 oz.) can of crushed pineapple (undrained)

 

Add the following in order:

2 cups sugar

2 cups flour

2 tsp. baking soda

½ tsp. salt

1 tsp. baking powder

1 tsp. cinnamon

4 eggs

1 cup oil

 

Mix well, bake in a jelly roll pan at 350 degrees for 20-30 minutes. Frost with a cream cheese frosting.

 

Frosting:

2 cups powdered sugar

1 8 oz cream cheese

2 tsp vanilla

½ stick butter

 

Thanks to Joyce Melberg of Aitkin for submitting this recipe.

Pumpkin Pancakes with Hot Cider Syrup

 

2 c. flour
2 tbsp. sugar
4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. coriander, ground
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. milk
1 c. canned pumpkin, mashed
4 egg yolks
4 oz. melted butter
1 tbsp. vanilla
4 egg whites, stiffly beaten

 

HOT CIDER SYRUP:
1 1/2 c. apple cider
1 c. brown sugar
1 c. corn syrup
2 oz. butter
2 tbsp. lemon juice
1/8 tsp. cinnamon
1/8 tsp. nutmeg
Grated rind from 1 lemon
2 apples, peeled, cored & thinly sliced

 

In a large bowl, sift together flour, sugar, baking powder, salt, coriander, cinnamon and nutmeg. In a separate bowl, combine milk, pumpkin, egg yolks, butter and vanilla. Pour combined liquid ingredients into dry ingredients and stir until just blended. Carefully fold in egg whites. Cook pancakes on a light oiled griddle. In a small saucepan, combine apple cider, brown sugar, corn syrup, butter, lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add apples. Heat for several minutes more. Serve over pancakes. Serves 6.

 

September 2007

Blueberry Nut Bread

 

1 cup oil

2 cups sugar

4 eggs

1 tsp. salt

1 tsp. cinnamon

2 cups flour – use some to dust berries so they don’t clump

1 cup chopped nuts

½ cups blueberries

 

Mix and pour into two small loaf pans. Bank 350 degrees for one hour.

 

Thanks to Jacqueline Callies of Isle for submitting this recipe.

Three Sisters Stew

 

1 tablespoon olive or canola oil

1 large onion, sliced

1 clove garlic, crushed

1 jalapeno chili, finely chopped

4 cups yellow summer squash, sliced (about 1 pound)

4 cups zucchini, cut into 1 inch pieces (about 2 medium)

4 cups butternut squash, peeled and cubed (about 1 large)

3 cups green beans, cut into 1 inch pieces (about 1 pound)

1 cup frozen whole kernel corn

1 teaspoon dried thyme leaves

2 16-ounce cans kidney beans, undrained

 

Heat oil in Dutch oven over medium heat. Cook onion, garlic and chili in oil about 2 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients. Cook over low heat

10-15 minutes, stirring frequently until squash is tender.

 

Yield: 6 servings

Thanks to Three Sisters Cookbook, Oneida Indian Nation

August 2007

 

Get Up and Go Egg Bake

 

4 eggs, beaten

1 cup milk

1/8 tsp pepper

¼ tsp salt

1/3 lb Hot Italian Sausage

1/3 lb Mild Italian Sausage

8 oz. shredded sharp cheddar cheese

Small chopped onion

4 ounces fresh mushrooms

1 – 9 inch pie crust

 

Brown the sausage, onion and mushrooms – drain. Combine the eggs, milk, pepper, salt together. Add in the remaining ingredients: Sausage, onion, mushrooms and cheese. Pour into the pie crust. Put foil around the edges of the pie crust, so it doesn’t burn. Bake at 350 degrees for about 50 minutes (golden brown on top). Take the foil off the last 10 minutes of baking. Serves 6-8. Bon Appetite!!!

 

Thanks to Sandy Furlong of Lake Esquagamah for submitting this recipe.

Southwest Pork Kabobs

 

Yum - juicy pork is marinated in spicy seasonings, then grilled or broiled with vegetables to perfection in this easy five ingredient recipe.

INGREDIENTS:

PREPARATION:

In medium bowl, place cubes of pork. In small bowl, combine seasonings with olive oil and red wine vinegar and mix well. Pour over pork, toss to coat, then cover and refrigerate for 2-8 hours.

When ready to cook, prepare and preheat grill or preheat broiler.

Thread pork cubes alternately with vegetables on 8" metal skewers. Grill or broil skewers 4-6" from medium heat source for 14-18 minutes, turning once and brushing frequently with reserved marinade, until pork is cooked and vegetables are tender. Discard remaining marinade. Serves 4

 

July 2007

 

Rhubarb Bars

1 ½ cups flour

1 ½ tsp baking powder

3/8 cup butter

4-5 cups cut up rhubarb

2 (3 oz.) package strawberry jello

1 egg

1 tablespoon milk

 

Combine flour, baking power. Cut in butter. Add egg and milk, mix and pat into 9x13 pan. Cover with rhubarb and sprinkle with jello. Mix together the following and place on top:

¼ cup butter

1 ½ cup sugar

2/3 cup flour

 

Bake 50-60 minutes in 350 degree oven

 

Thanks to Elaine Pearson of Aitkin for submitting this recipe.

Popsicle Rockets

 

red juice (red raspberry, cherry, cranberry)
blue juice (blue Kool Aid, Gatorade, blue raspberry)

white juice (lemonade, coconut juice drink)
red string licorice for fuse

3 oz. paper cups

Popsicle Sticks

 

Line up several 3 oz. paper cups on a baking sheet. Pour 2 tablespoons of red juice into each cup. Freeze 2-3 hours until firm-slushy.

Remove from freezer and poke a popsicle stick into the center of each cup of juice. Add 2 tablespoons of white juice and freeze 2-3 hours.

Remove from freezer. Top off with blue juice and freeze 1-2 hours until slushy.

Remove from freezer and insert a 2 or 3-inch string of licorice into each popsicle. Freeze until hard. Peel off paper cups to serve.

 

 

June 2007

 

Fudge with Velveeta Cheese

 

4 lbs powdered sugar

1 lb butter

1 cup cocoa

1 lb Velveeta cheese

2 squares Baker’s chocolate

 

Melt butter, cheese and chocolate together. Sift cocoa and powdered sugar

together. Add to melted mixture. Add nuts, if desired. Spread in shallow

pan, cut in squares.

 

Thanks to Genevieve Schroeder of Aitkin for submitting this recipe.

Lemon Cake with Crackly Caramel Glaze and Lime-Yogurt Mousse

 

CAKE

LIMONCELLO SYRUP

CARAMEL TOPPING

DIRECTIONS

MAKE AHEAD The caramel-coated cake is best served the day it’s assembled.

 

Lime Yogurt Mousse

  • 1 1/2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 6 tablespoons fresh lime juice
  • 1/2 cup sugar
  • 1 cup plain whole-milk Greek yogurt
  • 1 cup heavy cream
Directions
  1. In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes. In a small saucepan, combine the lime juice with 6 tablespoons of the sugar and simmer over moderate heat just until the sugar is dissolved, about 3 minutes. Remove from the heat and stir in the softened gelatin until melted. Transfer the lime gelatin to a medium bowl and let cool slightly. Whisk in the yogurt.
  2. In another bowl, beat the cream with the remaining 2 tablespoons of sugar until softly whipped. Fold the cream into the yogurt mixture and refrigerate until chilled and set, at least 1 hour.

May 2007

 

Herbed Chicken in Pastry

 

2 cups cubed cooked chicken

½ package (17.3 oz size) Pepperidge Farm frozen pastry sheets (1 sheet)

1 egg

1 tbsp. water

1 container (4 oz) alouette garlic and herbs spreadable cheese

¼ cup chopped fresh parsley

Thanks to Laura Kueppers of Deerwood for submitting this recipe.

Lemony Asparagus Soup

 

3 pounds asparagus, twelve 3-inch tips reserved, the rest cut into 1/2-inch pieces

2 tablespoons extra-virgin olive oil

1 small white onion, halved and thinly sliced

4 cups chicken stock

Two 1-inch wide strips of lemon zest, plus 1 teaspoon finely grated lemon zest for garnish

2 teaspoons fresh lemon juice

Salt and freshly ground white pepper

  1. Bring a large saucepan of water to a boil. Fill a large bowl with ice water. Boil all of the asparagus until bright green and barely tender, about 3 minutes. Drain and transfer to the ice water to cool, then drain again. Cut the 12 asparagus tips in half lengthwise and set aside.
  2. Wipe out the saucepan. Add the olive oil and heat until shimmering. Add the sliced onion to the saucepan and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the chicken stock and lemon zest strips, bring to a boil and simmer for 5 minutes. Add the asparagus pieces and cook until tender, about 5 minutes. Discard the lemon zest strips.
  3. Working in batches, puree the soup in a blender. Return the soup to the saucepan and stir in the lemon juice. Season with salt and white pepper and reheat if necessary. Ladle the soup into bowls and garnish with the asparagus tips and grated lemon zest. Serve hot or chilled.

MAKE AHEAD The asparagus soup can be refrigerated overnight; refrigerate the asparagus tips separately.

April 2007

Ziploc Omelets

 

Have you ever heard of this? (This works great! Good for when all your family is together and no one has to wait for their special omelet.)

 

Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.

Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them. Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, mushrooms, tomato, hash browns, salsa, etc. Each guest adds prepared ingredients of choice to their bag and shakes it. Make sure to get the air out of the bag and zip it up.

 

Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open the bags and the omelets will roll out easily.

 

Be prepared for everyone to be amazed! Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.

 

 

Thanks to Linda Lease of Onamia for submitting this recipe.

No-Knead Bread

Makes a 1 1/2-lb. loaf

3 c. all-purpose or bread flour, + more for dusting

1/4 tsp. instant yeast

1 scant tbsp. salt

Cornmeal or wheat bran as needed

     In a large bowl, combine flour, yeast and salt. Add 1 5/8 c. tepid water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at room temperature (about 70 degrees) for at least 12 hours, preferably about 18.  Dough is ready when its surface is dotted with bubbles and gluten (long strands that cling to sides of bowl when tilted) is well-developed.

     Lightly flour a work surface and place dough on it; sprinkle dough with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. Using just enough flour to keep dough from sticking to work surface and to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) or Silpat mat with flour, wheat bran or cornmeal; put dough seam-side down on towel or Silpat mat and dust with more flour, bran or cornmeal. Cover with another cotton towel (or plastic wrap) and let rise for 2 to 3 hours. When ready, dough will be more than double in size and will not readily spring back when poked with a finger.

     At least a half-hour before dough is ready, preheat oven to 450 degrees. Put a 4- to 6-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it preheats. When dough is ready, carefully remove pot from oven. Slide your hand under towel (or Silpat mat) and turn dough over into pot, seam side up; it may look like a mess, but that’s OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Remove from oven, invert pan and cool bread on a rack.  (Published in the Minneapolis Tribune)

 

March 2007

 

Hershey Bars

 

1 c. butter

1 c. brown sugar

1 egg yolk

1-1/2 c. flour

8 small Hershey chocolate bars

 

Cream first two ingredients. Combine the next two ingredients with the creamed mixture. Spread in a greased 9x13” pan. Bake at 350 degrees for 12 minutes. Put the Hershey bars on top. Spread around when melted. Sprinkle with chopped nuts. Cut into 2 inch squares.

 

Thanks to Heidi Mattson of Brainerd for submitting this recipe.

Irish Boiled Dinner  

Ingredients :

4 pounds brisket corned beef

1 clove garlic, minced

1 bay leaf

1 can onion soup

4 whole peppercorns

6 medium potatoes, quartered

½ cup celery cut into 1” pieces

¼ teaspoon rosemary, crushed

6 medium carrots, cut into 1” pieces

1 medium green cabbage, cut into wedges

3 tablespoons flour

3 tablespoons water

 

 

Preparation :

Rinse corned beef and place in large heavy pan. Add soup and seasonings. Cover and cook over low heat for 3-1/2 hours. Add potatoes, carrots and celery. Place cabbage on top and cover. Cook for about 1 hour or until everything is tender. Remove meat, vegetables and bay leaf. Gradually blend water into flour until smooth. Slowly stir into sauce. Stir and cook until thickened.

 
 

 

February 2007

 

Pat's Polish Sausage Soup

 

1 can (15 oz) kidney beans (undrained)

1 can chicken broth (14½ oz)

1 can (14½ oz) diced tomatoes in juice

1 cup mild Picante sauce

3 cups chopped cabbage

1 cup chopped onions

¾ teaspoon chili powder

1 small green pepper chopped

½ pound Kielbasa sausage cut into ¼ inch slices

 

In large pan, combine all ingredients except green pepper.

Bring to a boil, reduce heat, cover and simmer 20 minutes.

Stir in green pepper and sprinkle of parsley. Simmer

uncovered 10 minutes. Put in bowls and enjoy!

 

Makes about 9 one cup servings.

 

Thanks to Patricia Trombley of Anoka for submitting this recipe.

Glazed Raspberry Heart Scones

Rose water lends a subtle floral flavor to the scones; it can be found at some supermarkets, specialty foods stores, and Middle Eastern markets.

 

 

2 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 cup plus 3 tablespoons whipping cream
1/3 cup (about) raspberry jam (do not use seedless)

1/2 cup powdered sugar
1/4 teaspoon rose water (optional)

Preheat oven to 400°F. Mix flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl. Add butter; rub in with fingertips until mixture resembles fine meal. Gradually add 1 cup cream, mixing until dough comes together. Turn dough out onto sheet of foil; pat to 1/2-inch thickness. Using 3-inch heart-shaped or round cookie cutter, cut out scones. Gather scraps; pat to 1/2-inch thickness and cut out additional scones. Using floured knife, start at point of each heart and cut horizontally halfway through scones; fill with 1 generous teaspoon jam (jam will show at edges). Transfer to baking sheet. Bake scones until brown, about 18 minutes. Transfer to rack; cool scones until slightly warm.

Meanwhile, mix powdered sugar, remaining 3 tablespoons cream, and rose water in bowl to blend. Spread glaze over scones. Serve slightly warm or at room temperature.


Makes about 12.

January 2007

 

Rocky Road Bars

 

1 pkg. Brownie Mix

1 ¾ Cups miniature marshmallows

¾ Cup coarsely chopped nuts

1 ½ Cups Semi-sweet chocolate chips

 

Preheat over to 350 degrees. Grease a 9x 13” baking pan.

Prepare brownie mix according to directions. Spread batter evenly in pan. Bake at 350 degrees for 25 minutes.

 

Immediately sprinkle marshmallows over hot brownies. Follow with nuts and chocolate chips.

 

Return to oven for 2-3 minutes, long enough to soften chocolate. Remove from oven, swirl chocolate over nuts and marshmallows.

 

Cool until topping is set, cut into squares.

 

Thanks to Linda Tibbetts of Aitkin for submitting this recipe.

Avocado and Red Grapefruit Salad

1 Red Grapefruit
3/4 teaspoon white wine vinegar
1 tablespoon honey
1 1/2 tablespoons sour cream
1/8 teaspoon coarse salt
3 tablespoons red grapefruit juice
1 1/2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 ripe Haas avocado, pitted and peeled
Mix of lettuce greens (Red Leaf lettuce, Boston lettuce, Organic Mix)
Roasted Chicken cut into bite size pieces

 

 

Cut peel, including pith, from grapefruit; discard. Working over a bowl to catch any juices, cut segments from membranes letting them fall into the bowl. Squeeze the remaining juice from membranes into bowl.

 

 

In a separate small bowl, whisk together white wine vinegar, honey, sour cream, salt and 3 tablespoons of the grapefruit juice. While whisking, add oil in a slow steady stream until emulsified. Season with pepper.

 

 

Cut avocado into slices.

 

 

Toss lettuce, grapefruit slices and diced chicken with about 1/2 of the dressing. Arrange on chilled platters. Divide avocado between plates. Drizzle each serving with remaining dressing.

 
 

Gingerbread Cake

1 cup shortening    /    1 cup sugar

 

1 egg    /    1 cup molasses    /    ½ tsp. salt

 

1 tsp. cinnamon     /     ½ tsp. cloves    /    ¼ tsp. ginger

 

1 tsp. soda dissolved in 1 cup of coffee

 

Flour, but not to make it too stiff: about 2½ cups

   

Cream shortening and sugar.  Add egg, molasses, salt, cinnamon, cloves and ginger. Dissolve soda in coffee and add alternately with flour.  Pour into 9X13-inch pan. (Metal pan works best.)  Bake at 350 degrees for about 45 minutes.  

Play Dough

 

1 cup flour    /    2 tbsp. cooking oil
2 tsp. alum or cream of tartar    /    ½ cup salt
food coloring in desired colors

    
Combine all on very low heat in saucepan.  Cook over very low heat until it forms a ball.  Remove from pan. Store in fridge.

 

December 2006

 

Turkey or Chicken Supreme

 

1 package frozen patty shells

¼ cup butter

1 small onion sliced thin

¼ pound sliced fresh mushrooms

1 can cream of chicken soup

½ cup milk

1/8 teaspoon white pepper

1 tablespoon dry sherry

Grated parmesan cheese

2 cups diced cooked turkey or chicken

 

Prepare patty shells according to package. In skillet, melt butter and sauté onion and mushrooms 5 minutes or until tender. Stir in soup and milk; simmer until smooth and thick. Add pepper, turkey or chicken and sherry. Simmer for 2 to 3 minutes until heated through. Fill warm patty shells with creamed mixture. Sprinkle with grated cheese and brown in oven for a few minutes.

 

Thanks to Marty Thompson of Aitkin for submitting this recipe.

Blueberry Sausage Breakfast Bake

2 cups all-purpose flour
1/4 cup firmly packed brown sugar
1 teaspoon baking powder
2 large eggs
1/2 teaspoon baking soda
1 pound sausage, browned and drained
1/2 cup butter or margarine
1 cup (8 ounces) sour cream or yogurt
3/4 cup granulated sugar
1/2 cup chopped pecans
Blueberry Sauce:
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
1/2 teaspoon lemon juice
Additional sour cream for accompaniment (optional)
  1. Mix flour, baking powder and soda. Set aside.
  2. Beat butter until fluffy. Add sugar, brown sugar and eggs, one at a time, beating each addition for 1 minute.
  3. Add flour mixture to butter mixture. Fold in browned sausage and sour cream.
  4. Pour into lightly greased 9 x 13 x 2-inch pan. Sprinkle nuts on top. (At this stage, may be covered and refrigerated overnight and baked in the morning.)
  5. Bake at 350*F (175*C) for 35 to 40 minutes. Cool slightly. Serve warm with Blueberry Sauce.
  6. For Blueberry Sauce: Combine sugar and cornstarch, add water and blueberries. Cook over medium heat until thick and bubbly. Cook and stir 2 minutes more. Remove from heat and stir in lemon juice.
  7. To serve cut into squares, drizzle with Blueberry sauce and top with a dollop of sour cream, if desired.

November 2006

Cherry Fluff

 

21 oz. can cherry pie filling

8 oz. container whipped topping

14 oz. can sweetened condensed milk

8 oz. can crushed pineapple (drained)

 

Mix well, chill and serve!

 

Thanks to Sharon Nelson (Peterson) of Onamia for submitting this recipe.

Sweet Pumpkin Dip

 

1 can (15 ounces) solid-pack pumpkin

2 packages (8 ounces each) cream cheese, softened

2 cups confectioners’ sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

 

In a large bowl, with an electric beater, beat the pumpkin and cream cheese until smooth. Add the remaining ingredients, beating until well combined. Chill for at least 2 hours before serving.

 

GO-ALONGS: Serve with graham crackers, sliced apples and pears.

 

Curried Turkey Dinner

 

1 Package (10 ounces) frozen broccoli spears cooked and drained

2 Cups COOKED TURKEY cubed

1 Can (10-1/2 ounces) reduced-sodium cream of mushroom soup

¼ Cup reduced-calorie mayonnaise

1-1/2 Teaspoons lemon juice

1 Teaspoon curry powder

1 Cup seasoned croutons

 

In an 8-inch square baking dish, layer broccoli; top with turkey.

In a small bowl combine soup, mayonnaise, lemon juice and curry powder. Pour over turkey and top with croutons.

Bake at 350 degrees – 20 to 25 minutes or until bubbly.

 

October 2006

Zucchini Banana Bread

Mix together:

2 c. sugar

1 c. oil

3 eggs

2 c. shredded zucchini (generous)

2 soft bananas

 

Add to mixture:

3 c. flour

¼ tsp. baking powder

1 tsp. baking soda

½ tsp. salt

1 tablespoon cinnamon

(1 cup chopped nuts, if desired)

 

Bake 45-60 minutes in 3 greased loaf pans. Let sit 10 minutes, then remove, brush with melted butter and roll or sprinkle with cinnamon and sugar mixture.

 

 

Thanks to Toni Lane of Aitkin for submitting the recipe.

Creamy Pumpkin Soup

 

16 ounces Pumpkin (canned or fresh pureed)

13.75 ounces Chicken Broth

1 Large Onion

2 Carrots (Wheels or Diced)

2 cups Half and Half or Evaporated Milk

¼ cup Sour Cream

1/8 teaspoon Pepper

1 teaspoon Cinnamon

½ teaspoon Baking Soda

1/3 teaspoon Salt

4 teaspoons Artificial Bacon Bits

 

In a large pot add, chicken broth, onions, carrot, baking soda, salt and pepper.

Simmer uncovered for ten to fifteen minutes until carrots are soft.

Optional: Put vegetable and broth into a food processor or blender and blend until smooth. Return to pot. Add pumpkin and half and half. Simmer uncovered for 10 minutes.

Pour into soup crocks or soup bowls. Top with sour cream and artificial bacon bits.

Experiment with adding other vegetables like celery.

 

September 2006

Dizzy Bars

1 yellow cake mix

½ cup margarine

1 egg

1 cup chopped pecans or walnuts

Mix above and put in greased 9x13” pan.

 

3 cups powdered sugar

8 oz. cream cheese

2 eggs

Mix with beater, pour over batter in pan.

Bake 45 minutes at 350 degrees.

 

Thanks to Eleanor Amidon of Aitkin for submitting the recipe.

Baked Yams and Apples with Maple Glaze

 

3 large garnet yams

2 large apples

¾ cup maple syrup

¼ cup apple cider

Salt and pepper to taste

 

Scrub yams, peel and slice into ¼” thick rounds.

Peel, core and slice apples in ¼” thick slices.

Arrange in ungreased 9x13” baking dish, alternating layers of yams and apples.

 

Combine maple syrup and cider in small saucepan and bring to boil over medium high heat. Pour over yams and apples.

 

Sprinkle with salt and pepper to taste. Cover dish with foil.

 

Bake at 400 degrees for 1 hour, then uncover and bake 15-20 minutes longer or until yams are soft and syrup is thick.

 

August 2006

Apple Bean Bake

1 (16 oz) can pork and beans (remove pork and discard)

2 small apples (cored and cubed)

2 T. brown sugar

¼ tsp. cinnamon

 

Combine beans, apples, brown sugar and cinnamon in a 1 or 2 quart saucepan. Simmer until apples are tender and rise to the surface. Stir occasionally and serve.

 

Thanks to Jean Sargent of Roseville for submitting the recipe.

Roasted Corn Chowder

8 ears fresh corn
1 Tablespoon olive oil
1 onion, chopped fine
1 clove garlic, chopped fine
1 jalapeno pepper, chopped fine
2 Tablespoons butter or oil
1 large potato, peeled and diced fine--the same size as corn kernels
4 cups milk
2 cups cream
salt and white pepper and cayenne pepper to taste
½ pound lump crab meat
1 pound shrimp
Garnish , Cilantro, minced fine

Roasted Corn Chowder Directions
Start by firing up the coals on the grill. Then peel back the husk, strip out the silk, rub with oil (or butter--or drench with water), and twist the husk back up. Lay the corn on the grill and cook, turning every couple minutes, for 15-20 minutes. When ready to serve, ladle into bowls and top with minced cilantro.

In a large soup pot, sauté the onion, garlic, and pepper in butter until the onion begins to soften (3-4 minutes). Add the corn and diced potato. Add the milk and bring to a simmer. Add the shrimp towards the end so they will not get tough . Then add the crab meat, Cook slowly until the potato is tender (15-20 minutes). Stir in the cream and season to taste.

 

July 2006

 

Snack Pretzels

 

30 oz. pretzels (not stick) 1 bottle Orville Redenbacher’s popcorn oil

1 pkg. Hidden Valley Ranch Salad Mix 1 Tbsp. dill weed

1 Tbsp. garlic powder

 

Put pretzels in large plastic bag, mix other 4 ingredients together and pour over pretzels in the bag. Turn bag every hour until liquid is absorbed.

 

Thanks to Elaine Krenz of Fairbault for submitting the recipe.

Easy Flag Cake

2 pints of strawberries
1 recipe of your favorite white or yellow cake (mix or from scratch, your choice)
1 1/3 C of blueberries
1 tub of whipped topping

Mix up and bake your favorite cake mix or recipe. Let cool.

Slice 1 cup of strawberries, set aside. Halve remaining strawberries, set aside.

Top cake (in pan) with 1 cup sliced strawberries, 1 cup blueberries and all of the whipped topping. Arrange remaining strawberry halves and blueberries on whipped topping to create a flag design. Refrigerate until ready to serve.

 

 

June 2006

Rhubarb Custard Pie

 

3 C. rhubarb. cut

1 C. sugar

¼ tsp. salt

2 tbsp. Flour

1 tsp. vanilla

½ C. light cream (Milk works just as well)

2 eggs

 

Mix rhubarb with ½ C. sugar and the flour. Put into unbaked pie crust. Mix together 2 beaten eggs, ½ C. sugar, salt, cream and vanilla. Pour over rhubarb. Cover with top crust. Brush top crust with milk to glaze, if desired. Bake 15 minutes at 450 degrees, then 30 minutes at 350 degrees.

 

Thanks to Darlene Weber of Isle for submitting the recipe.

Savory Potato Salad

 

10 oz. Round Red Potatoes
¼ c Chopped Celery
2 tbsp. Chopped Fresh Parsley
1 (2 oz.) jar diced pimiento, drained
¼ c non-fat mayonnaise (or low-fat)
3 tbsp. Non-fat or Low-fat Sour Cream
1 ½ tbsp. Canned low-sodium chicken broth
¼ tsp. Rubbed sage (or packaged)
¼ tsp. Pepper
¼ tsp. Dried whole thyme

 

Wash potatoes. Cook in boiling water to cover 15 minutes or until tender; drain and cool completely. Peel potatoes, (or not, the skin left on is good looking), and cut into ½ inch cubes. Combine potato, celery, parsley, and pimiento. Combine mayonnaise and remaining 5 ingredients; stir well. Add mayonnaise mixture to potato mixture; toss gently to coat. Cover and chill. Yield: 4 (½ cup) servings. If done as directed this is a yummy low calorie potato salad.

 

 

May 2006

Wild Rice Fruit Salad

 

3 Cups cooked Wild Rice 1 Carton Cool Whip

1 – 11 oz. Can Mandarin Oranges, drained ¾ Cup Chopped Walnuts

1 cups Maraschino Cherries, halved ½ Cup Coconut (if desired)

1 – 16 oz. Chunk Pineapple, drained 1 Cup Miniature Marshmallows

1 – 3 oz. Pkg. Orange or Pineapple Jello

Combine all ingredients. Do not dissolve Jello. Do not overcook wild rice, it should be crunchy. Keeps well for many days under refrigeration.

 

 

Thanks to Joyce Fulton of Fleming Lake for submitting the recipe.

Grilled Asparagus with Stilton Butter and Red Onion Chutney

 

Ingredients
For the chutney
½ red onion, finely chopped
1 tbsp brown sugar
1 clove garlic, crushed
3 tbsp balsamic vinegar
For the asparagus
1 bunch asparagus, ends trimmed
olive oil
½oz butter
1¼oz Stilton cheese

 

Method
1. For the chutney place all of the ingredients into a small saucepan and cook over a gentle heat for fifteen minutes.
2. For the asparagus, heat a grill pan and lightly brush the asparagus with oil.
3. Grill until nicely charred on all sides for 4-5 minutes.
4. In a small pan, melt the butter and add chunks of Stilton until melted.
5. When ready to serve, plate up the asparagus, drizzle with the Stilton butter and place a spoonful of chutney on the side.

 

April 2006

Dump Cake

 

Grease bottom of 9 x 13 pan.

Spread first, one 20 oz. can of crushed pineapple

and second, one can cherry pie filling over bottom.

Sprinkle large box of yellow cake mix over top of fruit.

Pour ½ cup melted butter over all.

 

Bake in 350 degree oven 55 minutes. Cool – Serve with

cool whip or whipped topping.

 

Thanks to Virginia Meihofer (Gun Lake) for submitting the recipe.

Easter Egg Hunt Pie

 

1 prepared Keebler graham cracker crust

8 ounces cream cheese, softened

1 (14 ounce) can sweetened condensed milk

3/4 cup cold water

1 (4 ounce) box instant vanilla or white cheesecake flavor pudding mix

1 1/2 cups non-dairy whipped topping, thawed

16 miniature chocolate eggs or other holiday candies

Additional colorful Easter egg candies and green tinted coconut for garnish, if desired.

In a large mixer bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add water and pudding mix; on low speed, beat until smooth; gently stir in whipped topping.

 

Spoon half of filling into pie crust and top with chocolate eggs; top with remaining filling. Chill at least 3 hours.

 

Garnish as desired.

 

March 2006

Suomalainen Pannukakku (Finnish Pancakes)

3 eggs

1 cup milk

1 cup flour

½ tsp. salt

4 Tbsp. sugar

½ tsp. cinnamon

¼ cup butter

 

Melt butter in 9 x 13" pan (glass pan preferred). Beat eggs slightly and add milk, flour, salt, sugar and cinnamon. Pour batter over melted butter. Bake at 425’ degrees for about 20 minutes. It should be golden and puffy. Serve warm with maple syrup or raspberry jam. (Serves 6-8)

 

Thanks to Nina Arneson of Aitkin for sharing one of her Finnish recipes.

St. Urho's Day Fish Stew

St. Urho's Day was celebrated on March 16th to honor St. Urho for saving crops from grasshoppers, driving them from the country by shouting "Grasshopper, grasshopper, go away from here!" Anyway, this is a simple and easy soup, much like a chowder.

 

6

potatoes, peeled and cut into chunks

1

onion, diced (a larger size onion)

2

teaspoons salt

5

whole allspice berries

6

cups water

3

lbs fish (whitefish, walleye, etc.)

1

cup cream

1

cup milk

1

tablespoon unsalted butter

2

teaspoons minced fresh dill

  1. In a large kettle, place potatoes, onion, salt, allspice and water. Cover and bring to a boil then reduce heat and simmer for 15 minutes or until potatoes are tender.
  2. Cut fish into bite-size chunks and add to potato mixture. Simmer covered for another 15 to 20 minutes or just until fish flakes easily.
  3. Do not boil the soup.
  4. Stir in cream, milk, butter and dill; heat through and serve.

Irish Bread

3 C flour
1/4 C sugar
3 tsp. baking powder
1/4 C butter, softened
1 1/3 C buttermilk
zest of 1 orange and 1 lemon
1 tsp. baking soda
1 whole egg
1 egg, separated
1 C raisins
1/2 C currants
2 T caraway seeds

 

Pre-heat oven to 400°F.

Soak currants for 3 min in tap water and drain well.

Sift first 3 ingredients in large bowl. Work butter in with hands. Set aside.

In a separate bowl, mix remaining ingredients except one egg yolk, then add to dry ingredients. Grease an oven proof skillet with vegetable shortening. Spread dough in pan and top with beaten egg yolk. Bake for 35-45 min or until nicely browned. Remove immediately from pan when finished baking.

 

February 2006

Winter Salad

 

1  Bag of Baby Spinach Salad

1/2 cup Toasted Walnuts

1 Chopped Rosy Pear with Skin On

1/4 Cup Dried Cherries

1/2 Cup Blue Cheese Crumbles

 

Dressing

1 Small Shallot - Minced

1/4 Cup Olive Oil

1/8 Cup Red Wine Vinegar

Salt and Pepper to Taste

 

Whisk together dressing ingredients and toss with salad ingredients. Delicious! Serves 4-8.

 

Thanks to Dorothy Hautman of Chaska for submitting the recipe.

 

 

Valentine's Day Dessert

 

Ingredients

1 (18 ounce) package refrigerated sugar cookie dough

1 (8 ounce) package cream cheese

1 cup confectioners' sugar

1 (21 ounce) can cherry pie filling

1 (8 ounce) container frozen whipped topping, thawed

 

Preheat oven to 350 degrees F (175 degrees C).

Roll the cookie dough to 1/4 inch thick and form it into a heart shape. Place the heart shape on a cookie sheet.

Bake at 350 degrees F (175 degrees C) for 10 minutes, or until the cookie is lightly brown

on the edges.

In a large mixing bowl, mix cream cheese with confectioner's sugar. Spread the mixture

on cooled cookie dough. Cover with cherry pie filling and whipped cream.

 

 

January 2006

 

Winter Sausage Soup

2-3 lbs. Italian sweet sausage (bulk)

3 cups red potatoes, peeled and cubed

1 medium onion, chopped

1 – 28-ounce can whole tomatoes, drained and chopped

1 cup celery, chopped

1 cup carrots, chopped

8 cups beef broth

¼ tsp. salt

1 ½ tsp. brown sugar

¼ tsp. fresh ground pepper

3 cups cabbage, shredded

1 cup fine, uncooked, egg noodles

 

Form tiny meatballs with the sausage and brown. Drain on paper towels. Place all ingredients except for noodles and cabbage in a dutch oven or large pan and simmer for one or more hours. Add cabbage and uncooked egg noodles and cook for an additional 45 minutes. May add additional broth or water if soup cooks down too much. Sprinkle each serving with freshly-grated Parmesan cheese. NOTE: I do not drain the tomatoes, as I prefer a more tomato-based broth.

 

Thanks to Judith Priglmeier of Aitkin for submitting the recipe.

 

 

Sour Cream-Orange Coffee Cake with Chocolate-Pecan Streusel

 

Streusel
1 1/2 cups (packed) golden brown sugar
1 tablespoon ground cinnamon
6 tablespoons (3/4 stick) chilled salted butter, diced
1 1/2 cups coarsely chopped pecans
1 cup (6 ounces) semisweet chocolate chips

Cake
3 cups all purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/3 cups sugar
3/4 cup (1 1/2 sticks) salted butter, room temperature
3 large eggs
1 1/2 teaspoons grated orange peel
1 1/2 teaspoons vanilla extract
1 1/2 cups sour cream
1/4 cup orange juice

Powdered sugar

 

For streusel:
Whisk brown sugar and cinnamon in medium bowl to blend. Add butter and rub in with fingertips until mixture holds together in small, moist clumps. Mix in pecans and chocolate chips. (Can be made up to 3 days ahead. Cover and refrigerate.)

For cake:
Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking soda, and baking powder into medium bowl. Using electric mixer, beat sugar and butter in large bowl until blended and smooth. Beat in eggs 1 at a time, then orange peel and vanilla extract. Mix in flour mixture in 4 additions alternately with sour cream in 3 additions. Mix in orange juice. Spread half of batter in prepared pan. Sprinkle with half of streusel. Drop remaining batter over by heaping tablespoonfuls; carefully spread batter to make even layer. Sprinkle with remaining streusel.

Bake cake 30 minutes. Lay sheet of foil loosely over pan to keep topping from browning too quickly. Continue baking until tester inserted into center of cake comes out clean, about 35 minutes longer. Remove foil. Cool cake in pan on rack 20 minutes. Dust with powdered sugar; serve warm or at room temperature. (Can be made 2 days ahead. Cool completely. Store airtight at room temperature.)

 

 

 

December 2005

 

Cranberry Pie   

1 - 16 oz. can cranberry sauce

2 Tablespoons cornstarch

1/4 cup sugar

1 Tablespoon butter

1 Tablespoon vanilla

6 oz. cream cheese

1 1/2 Tablespoon milk

1 baked pastry shell

 

Cook cranberries, cornstarch and sugar until thick.  Add butter and vanilla.  Cool.

 

Cream together cream cheese and milk.

 

Spread cheese mixture on cooled pastry shell.  Top with cooled cranberry mixture.

 

Garnish with whipped cream.

 

 

Thanks to Dixie Lee Babin of Aitkin for submitting the recipe.

 

Holiday Ham Balls from Sweden

3 cups buttermilk baking mix
10 1/2 cups smoked ham
4 cups sharp cheddar cheese
1/2 cup Parmesan cheese
2 teaspoons parsley flakes
2 teaspoons spicy brown mustard
2/3 teaspoon milk

1.Heat oven to 350 Fahrenheit.
2.Lightly grease jelly roll pan, 15 1/2 x 10 1/2 inch.
3.Mix thoroughly the Bisquick, finely chopped, fully cooked ham, and remaining ingredients.
4.Shape mixture into 1 inch balls.
5.Place about 2 inches apart in pan.
6.Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm.

 

November 2005

 

Frost on the Pumpkin Pie

1 10" baked pie shell

1 envelope unflavored gelatin

1/2 cup milk

1 (1 lb.) can pumpkin

1/3 cup sugar

3 egg yolks

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ginger

3 egg whites

1/4 cup powdered sugar

 

Cream Filling:

Whip 1/2 pint whipping cream until stiff.  Blend in 1 1/4 cups confectioner's sugar, 1/2 tsp. cinnamon, 1/2 tsp. vanilla.

 

Combine gelatin, milk, pumpkin, sugar, egg yolks, salt and spices in a heavy pan.  Stir over medium heat until boiling.  Boil 2 minutes.  Remove from heat and cool.

 

Beat egg whites until stiff; blend in powdered sugar.  Beat cooled pumpkin mixture till smooth and fold in egg whites. 

 

Pour 1/2 pumpkin mixture into baked pie shell.  Spread half the cream filling over pumpkin layer.  Spread remaining pumpkin mixture over cream and swirl remaining cream filling over top.

 

Refrigerate several hours.  This pie may be frozen.

 

Thanks to Nancy Meyer of Deerwood for this recipe.

Raspberry Sweet Potatoes

Ingredients
8 medium-size sweet potatoes
1 teaspoon salt
1/4 cup firmly packed brown sugar
1/4 cup butter or margarine, softened
1 (10-ounce) package frozen raspberries, thawed and undrained

Instructions
Cook sweet potatoes in boiling salted water 20 to 25 minutes or until tender. Drain and let cool to touch. Peel and cut in half lengthwise. Arrange sweet potatoes in a lightly greased 13- x 9- x 2-inch casserole, cut side up. Combine brown sugar and butter in a small bowl, mixing well. Spread brown sugar mixture over cut surface of sweet potatoes. Top with raspberries and juice. Bake uncovered, at 350 degrees F. for 25 minutes, spooning raspberries and juice over potatoes occasionally.

 

October 2005

 

Peanut Butter Fudge

2 C. Sugar

½ C. Milk

1-1/3 C. Peanut Butter

1 Jar (7oz) Marshmallow Crème

In a saucepan bring sugar and milk to a boil, boil 3 minutes (or 236 degrees candy thermometer). Add peanut butter and marshmallow crème. Mix well. Quickly pour into butter 8 inch square pan. Chill until set. Cut into squares.

 

Thanks to Mrs. Elaine Swanson of Milaca for submitting the recipe.

 

Pumpkin-Raisin Muffins

Savvy mothers sometimes soft-pedal the word "pumpkin." So call these Halloween Muffins if you like, but whatever you call them, they are always a huge success with the sandbox crowd as well as their parents. Serve them for breakfast or tea, with apple butter or with sweet butter or cream cheese blended with a little orange zest.
makes 12 muffins

Ingredients:

1. Preheat the oven to 350 degrees F. Lightly butter 12 muffin cups.

2. Using an electric mixer, cream the butter and brown sugar together in a large mixing bowl until light and fluffy. Blend in the egg, pumpkin puree, and orange juice. (The mixture will appear curdled, but it will pull together once the dry ingredients are added.)

3. In another mixing bowl, stir together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Toss in the raisins, separating any clumps, along with the walnuts. Make a well in the center and add the pumpkin mixture. Blend until all the dry ingredients are moistened.

4. Spoon the batter into the prepared muffin cups, filling them three-quarters full, and bake until nicely colored and risen (a toothpick inserted in the center should come out clean), 18 to 20 minutes. Remove from the oven, and cool in the muffin cups for 5 minutes. Then turn the muffins out onto a wire rack to cool for a few minutes more before serving.

NOTE: The blend of aromatic spices referred to as pumpkin pie spice traditionally is sold for pies with winter squash, pumpkin, and sweet potatoes. Formulas vary, but you can make your own by combining equal parts of ground nutmeg, cinnamon, and allspice, and half as much ground cloves.

 

TOASTING NUTS
Get in the habit of toasting all kinds of nuts; you'll be impressed with the way their rich natural flavor is intensified. To toast, scatter the nuts in a single layer on a baking sheet and bake in a preheated 350 degree F oven until lightly colored, crisp, and fragrant - 5 to 7 minutes for pecans, pistachios, almonds, and pine nuts, 10 minutes for walnuts. (Sesame seeds, which are oily and burn quickly, should be toasted in a dry skillet; they'll take 3 minutes - stir often).

Toasting also helps in the process of removing the outer papery skins of some nuts, like walnuts, which can leave behind an unpleasant tannic flavor. Once the nuts are toasted, the skins rub off easily when the nuts are rolled inside a clean kitchen towel.

 

 

September 2005

 

TIROPITA (Greek Cheese Pie)

 

½ pound phyllo (Filo) dough

1 stick butter or margarine, melted

(brush on phyllo dough as you go)

6-8 eggs and 1 Cup milk, beaten together

To the egg and milk mix, add one small carton cottage cheese

1/3 pound crumbled Feta cheese

½ tsp. salt

 

Please two sheets in the bottom of a well-oiled 9x13” pan.

 

Add some egg/cheese mix to pan, alternating with phylo sheets and end with two sheets on top. Cut through the sheets with a sharp knife in one or two places to aid baking.

 

Bake in the bottom of the oven 375 degrees for 45-50 minutes.

 

Variations: More cheese and less milk

More sheets of phyllo

Add vegetables, such as spinach

 

Cut in small squares for appetizers or larger squares for main dish.

Freezes beautifully!

 

Recipe submitted by Marlee Clymer of DeKalb, Il

Apple Spice Cake

Vegetable oil spray

3 eggs

1 1/2 cups (300g) sugar, white

3 cups (360g) unbleached flour, white

2 tsp (8g) baking powder

1 tsp (4g) baking soda

1 tsp (2g) cinnamon

1/2 tsp (1g) nutmeg

1/2 tsp (1g) allspice

1/2 tsp (3g) salt

1/2 cup (120mL) orange juice, frozen concentrate, thawed

1/2 cup (120mL) vegetable oil

1 tsp (5mL) vanilla extract

3 cups (390g) chopped apples, (Granny Smith, Jonagold, or Yellow Delicious), peeled

 

 

Preheat oven to 350°F (175°C).

Prepare 10-inch (25cm) bundt or tube-type pan with vegetable oil spray.

Beat eggs in a large bowl with an electric mixer until frothy. Add sugar and beat well. In a small bowl, mix dry ingredients together (flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt). Add dry ingredients to egg mixture; blend well. Add in orange juice concentrate, oil and vanilla; mix together. Batter will be thick. Fold apples into batter until blended. Pour into prepared bundt pan.

Bake for one hour or until a wooden toothpick inserted into the cake’s center comes out clean.

Cool on a wire rack for 15 minutes. Carefully remove cake from pan. Allow cake to cool before serving.

August 2005

 

Very Good & Easy Pork Chops

4 loin chops, browned
3 cans golden mushroom soup
3 cans water
1pkg. onion soup mix
1 7 oz. can mushrooms (optional)

Put chops in bottom of 9x13 baking dish. Slice one medium onion on top. Sprinkle with paprika. Bake uncovered at 350° for 2 hours. Makes plenty of gravy.

 

Strawberry-Rhubarb Cheesecake Bars
¾ c. margarine or butter, softened
1/3 c. firmly packed brown sugar
1½ c. flour
½ c. coarsely chopped pecans
2 (8 oz/) pkgs. regular or reduced fat cream cheese, softened
2 eggs
13/4 c. sugar, divided
2 t. Vanilla
¾ lb. fresh or frozen rhubarb, coarsely chopped (3 c.)
1 c. sliced fresh strawberries (8 medium)
4 t. cornstarch
¼ c. water
½ c. finely chopped pecans
Grease 9x13 in. baking pan. Heat oven to 375°. Combine margarine, brown sugar, flour and coarsely chopped pecans; press on bottom of greased pan. Bake until browned (10 to 12 min.). Combine cream cheese, eggs, ¾ c. of the sugar and vanilla in bowl; beat until smooth. Pour over crust; return to oven and bake until cheesecake is set (about 20 min.). In lg. saucepan, combine rhubarb, remaining 1 c. sugar and strawberries. Dissolve cornstarch in water; stir into fruit mixture. Bring to a boil; reduce heat to med. and cook, stirring constantly, until rhubarb is tender and mixture is thickened (8 to 10 min.). Cool slightly; spread fruit mixture over cheesecake. Sprinkle top with finely chopped pecans; refrigerate 8 hrs. overnight. Cut into squares.

 

 

July 2005

Sweet and Sour Cucumbers

Bring to a boil:

1 c. white vinegar

1 c. water

2 c. sugar

pepper (white or black)

 

Cool 15-20 minutes, then pour over 4-5 cucumbers, peeled and sliced.

 

Refrigerate 4-5 hours.

 

Keeps for several days in fridge. However, if your family gobbles them up right away, slice up more cucumbers in the same brine.

 

Rhubarb Relish

B2 c. rhubarb, chopped fine

2 c. onion

1 c. vinegar

2 1/2 c. brown sugar

1/2 t. cinnamon

1/4 t. pepper

1/2 t. allspice

1/4 t. cloves

1 t. salt

 

Mix all ingredients and bring to a boil in an uncovered pt. Simmer on low (gentle boil) until thick, approx. 1 hr.

 

Strawberry-Orange Smoothie

1/2 cup chopped strawberries
1/2 cup orange juice
1/2 cup crushed ice
1/4 teaspoon honey

Combine strawberries, orange juice, ice and honey in a blender. Process until smooth. Garnish with sliced strawberries, if desiered. Add a spoonful of plain yogurt if you prefer your drinks creamy.

 

June 2005

 

Springtime Dessert

Crust:

60 Ritz crackers, crushed

1/2 c. powdered sugar

1/2 c. butter, melted

 

Mix and reserve 1 cup for topping. Press crumbs in a 9x13 pan.

 

Mix:

1-6oz. can frozen pink lemonade, thawed

1 can sweetened condensed milk

 

Fold in 1 lg. container of Cool Whip.

 

Spread over crumbs and sprinkle with reserved crumbs. Chill.

 

Fresh Berry Stuffed French Toast
 1/2 lb. (2 c.) mix of fresh blueberries, sliced strawberries, raspberries or blackberries
2 T. powdered sugar
1/3 c. fat free sweetened condensed milk
1 container (6 oz.) lowfat vanilla yogurt
1 small loaf (10 oz.) French bread
1 egg
1 egg white
1/3 c. lowfat milk
1 t. granulated sugar
1 t. vanilla extract
1/4 t. cinnamon
non-stick cooking spray

Place berries in a small bowl and sprinkle with powdered sugar. For the sauce, spoon about

1/4 of the berries, sweetened condensed milk and yogurt into a blender (or food processor) and puree until smooth; set aside.

Cut bread into twelve 1 1/2-inch pieces. Cut into each piece almost all the way through to create a pocket. Stuff the bread slices with remaining sweetened berries and press lightly to close; set aside. Reserve any unused berries to garnish top at serving time.

Whisk egg, egg white, milk, granulated sugar, vanilla and cinnamon in a medium bowl. Heat a large non-stick skillet over medium heat. Spray skillet with non-stick cooking spray. Dip stuffed bread slices in egg mixture to coat and cook until lightly browned on both sides, turning once.

Spoon sauce onto serving plate, arrange French toast on top and garnish with any remaining berries.

 

 

May 2005

 

Stuffed Mushrooms

2 Italian sausages, chopped, skinned and browned in 2 T. olive oil

 

Add:

2 heaping t. minced garlic

3/4 c. salsa

1/4 c. ketchup

 

Mix well and cool.

 

Wash and carve out centers of 18-20 Portabella mushrooms. (Use grapefruit knife.)

Fill with filling mixture.

Sprinkle with French fried onions on top.

Bake in oven at 350 ° for 20-30 minutes.

 

Apple Salad

5 Granny Smith apples-peeled, cored, chopped

5 Red Delicious apples-peeled, cored, chopped

2 (8 oz.) cans pineapple chunks, drained

2 cups raisins

1 cup chopped pecans

1 (16 oz.) container frozen whipped topping, thawed

Combine the apples, drained pineapple, raisins, pecans and whipped topping. Mix well and serve chilled.

 

Chicken & Vegetable Pasta Salad

1 cup seashell pasta, cooked & cooled

1 cup chopped, cooked chicken meat

3 green onions, chopped into 1 inch pieces

1 red bell pepper, chopped

1 cup sliced black olives

1 cucumber, peeled and chopped

2/3 cup Italian-style salad dressing

1/4 cup sunflower seeds (optional)

In a large bowl, combine the pasta, chicken, green onions, bell pepper, olives and cucumber. Pour dressing over salad and toss to coat. Chill for 2 hours before serving; sprinkle with sunflower seeds if desired.

 

 

March 2005

 

Tequilaberry’s Salad
2 c. Miracle Whip
1/2 c. sugar
Mix together and chill overnight.

 

1 head lettuce
1 head cauliflower
1 lb. bacon, fried and crumbled or
1 bottle of bacon bits (not Bacos)
1 med. onion, chopped
croutons, if desired

 

When ready to toss, sprinkle 1/4 c. parmesan cheese over lettuce mixture. Don’t add dressing until ready to serve (or salad will get soggy).

Raspberry Cheesecake Bars
2 c. all-purpose flour
1/4 c. granulated sugar
1/2 t. salt
3/4 c. butter or margarine, softened
1/3 c. light corn syrup
2 pkgs (8 oz. each) cream cheese, softened
3 eggs
1 c. light corn syrup
2 t. vanilla
3/4 c. raspberry or strawberry jam
Powdered sugar, if desired


Heat oven to 375ºF. Grease bottom and sides of 13x9x2 pan. Beat flour, sugar, salt, butter and 1/3 c. corn syrup with electric mixer on med. speed until dough forms. Press evenly in pan. Beat cream cheese in med. bowl until smooth. Beat in eggs until well blended. Beat in 1 c. corn syrup and vanilla until smooth. Pour over dough. Bake 35-40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). Stir jam; spread over hot bars. Cool 30 min. Refrigerate at least 3 hrs. until chilled. Sprinkle with powdered sugar just before serving. Refrigerate any remaining bars.

February 2005

 

Creamy Potato Soup
4 med. or lg. potatoes - peeled and diced
1 lg. onion
1 c. chopped celery
1/2 c. butter
2 t. instant chicken bouillon
5 c. milk
1 t. salt
1/4 t. pepper
1/2 t. garlic powder
bacon, cooked and crumbled
dash of hot sauce

 

Combine potatoes, onion, celery and butter in a large sauce pan. Cook over low heat 15-20 min., stirring frequently. (Do not brown.) Add remaining ingredients, bring to a boil. Reduce heat, cover and simmer 30-40 minutes, stirring occasionally. When done, put 1/2 of soup in blender and puree. Then combine with remaining soup.

Crockpot Stew
6 lg. potatoes, pared and cut in pieces
6 lg. carrots, sliced
3 lbs. of stew meat
1/3 c. soy sauce
1 t. paprika
1/2 t. pepper
3 T. of flour
1 bag (12 oz.) frozen onions, thawed
1 can (approx. 10 1/2 oz.) condensed beef broth
1 (8 oz.) can tomato sauce
1 t. salt

 

Layer potatoes and carrots in the bottom of the slow cooker; top with the meat then sprinkle with soy sauce, salt, pepper, and flour. Combine the beef broth and tomato sauce; pour over all. Cover and cook on low for 7 to 9 hours or 4 hour on high.

 

January 2005

 

Cashew Salad
1 head cauliflower - broken up in small pieces
1 head lettuce - torn up
1 lb. bacon - cut up and fried (drain)
3-6 oz. cashew pieces
Dressing:
1 sm. red onion - diced
1/4 c. apple cider vinegar
3/4 c. sugar
1 c. oil
2 t. dry mustard
1 t. salt
1 t. celery seed


Put cauliflower and lettuce in bowl. Refrigerate.
Fry bacon until crisp and set aside.
Put all dressing ingredients in jar and shake to mix. Refrigerate.
Just before serving, put dressing over salad. Add bacon and cashews. Toss.

Layered Pizza Dip
8-oz.soft cream cheese w/ garlic
1/2 cup pizza sauce
1 chopped green pepper
1/3 cup chopped pepperoni
1 cup mozzarella cheese, shredded
1 cup colby cheese, shredded
Ripe or green olives


Preheat oven to 350°. Layer ingredients in order given in an ovenproof pie plate. Bake at 350° for 10-15 minutes until dip is hot and bubbling and cheese is melted. Serve with crackers, breadsticks, or crusty fresh bread.

Hashbrown Casserole
1/2 cup melted butter or margarine
1 tsp. salt
1/2 tsp. black pepper
1/4 cup minced onion
1 can condensed cream of chicken soup
8 oz. Colby cheese - grated
2 lb. bag frozen shredded hash browns

 

Spray 9x13" pan with cooking spray. Combine first six ingredients. Gently mix in potatoes and pour into pan. Bake at 350° for 35-40 minutes.

 

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