Butter a pie place and in it sprinkle: 4 oz. grated cheese (1 cup); 6-7 slices crumbled bacon or chopped ham; any sauteed vegetables desired (mushrooms, onions, asparagus)
In a blender mix: 4 eggs, 1/2 cup flour 2 Tbsp. butter, 1/2 tsp. salt, 1 1/2 cups milk. Blend for one minute. Pour over cheese and bacon. Bake for 35 minutes at 350 degrees. Let stand 3-4 minutes before serving.
Monday, November 2, 2009
CRANBERRY BREAD
1 cup cranberries, coarsely chopped
1/2 cup nuts (optional)
1 Tbsp. grated orange peel
2 cups flour
1 cup sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 Tbsp. shortening
3/4 cup orange juice
1 egg, well beaten
Grease and flour one 9x5 loaf pan. Mix together cranberries, nuts and orange peel. Set aside. In a bowl, mix together flour, sugar, baking powder, salt and baking soda. Cut in shortening. Stir in orange juice and egg, mixing just to moisten. Fold in cranberry mixture. Spoon into pan. Bake 60 minutes or until toothpick comes clean. Cool on rack.
1/2 cup nuts (optional)
1 Tbsp. grated orange peel
2 cups flour
1 cup sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 Tbsp. shortening
3/4 cup orange juice
1 egg, well beaten
Grease and flour one 9x5 loaf pan. Mix together cranberries, nuts and orange peel. Set aside. In a bowl, mix together flour, sugar, baking powder, salt and baking soda. Cut in shortening. Stir in orange juice and egg, mixing just to moisten. Fold in cranberry mixture. Spoon into pan. Bake 60 minutes or until toothpick comes clean. Cool on rack.
BROWN N' SERVE ROLLS
2 pkgs active dry yeast
3/4 cup lukewarm water
1 1/2 cups milk or water
3 Tbsp. sugar
2 1/2 tsp. salt
1/3 cup melted shortening or oil
6 cups all-purpose flour
Sprinkle yeast over water; let stand 10 minutes until bubbly. Heat milk to warm. Add sugar, oil and salt. Add to yeast. Stir in 3 cups flour. Beat at medium until batter drips like strings (6-8 minutes). Stir in remaining flour; gradually adding until dough forms a mass. Knead. Shape into rolls and let rise until double. Bake at 275 degrees for 15 minutes. Store in fridge or freezer until ready to bake. To serve - brown at 400 degrees. Make 24 rolls.
3/4 cup lukewarm water
1 1/2 cups milk or water
3 Tbsp. sugar
2 1/2 tsp. salt
1/3 cup melted shortening or oil
6 cups all-purpose flour
Sprinkle yeast over water; let stand 10 minutes until bubbly. Heat milk to warm. Add sugar, oil and salt. Add to yeast. Stir in 3 cups flour. Beat at medium until batter drips like strings (6-8 minutes). Stir in remaining flour; gradually adding until dough forms a mass. Knead. Shape into rolls and let rise until double. Bake at 275 degrees for 15 minutes. Store in fridge or freezer until ready to bake. To serve - brown at 400 degrees. Make 24 rolls.
APPLE BREAD
1/2 cup margarine or butter
1 cup sugar
2 eggs
2 cups flour
1/2 tsp. salt
1 tsp. baking soda
2 Tbsp. buttermilk OR sour cream
1 tsp. vanilla
2 cups peeled, diced apples
Cream butter, sugar and eggs until light and fluffy. Stir in flour and salt. In a small bowl, dissolve baking soda in buttermilk or sour cream. Add to batter, mixing well. Stir in vanilla and apples. Spoon into a well greased and floured 9x5 inch loaf pan. Sprinkle with topping. Bake at 325 degrees for 1 hour or until done in middle.
TOPPING:
Cream together 2 tsp. butter or margarine and 2 Tbsp. sugar. Add 2 Tbsp. flour, 1 tsp. cinnamon and 2 Tbsp. chopped nuts. Mix should resemble coarse crumbs.
1 cup sugar
2 eggs
2 cups flour
1/2 tsp. salt
1 tsp. baking soda
2 Tbsp. buttermilk OR sour cream
1 tsp. vanilla
2 cups peeled, diced apples
Cream butter, sugar and eggs until light and fluffy. Stir in flour and salt. In a small bowl, dissolve baking soda in buttermilk or sour cream. Add to batter, mixing well. Stir in vanilla and apples. Spoon into a well greased and floured 9x5 inch loaf pan. Sprinkle with topping. Bake at 325 degrees for 1 hour or until done in middle.
TOPPING:
Cream together 2 tsp. butter or margarine and 2 Tbsp. sugar. Add 2 Tbsp. flour, 1 tsp. cinnamon and 2 Tbsp. chopped nuts. Mix should resemble coarse crumbs.
POTATO/CAULIFLOWER SOUP
3 cups cauliflower pieces
1 large red potato - quartered
1 Tbsp. butter or margarine
1 small onion, diced
1/2 tsp. ginger
1/2 tsp curry powder
3/4 cup half & half or milk
1 1/4 cups chicken broth
Salt and pepper
Combine cauliflower and potato in a saucepan. Cover with water and cook five minutes. Remove 1 cup of the cauliflower and set aside. Cook remaining vegetables until tender. Drain. Melt butter, add onion and cook until tender (about 5 minutes) Add ginger and curry powder. Cook 30 seconds. Place well-cooked cauliflower, potato and onions with a little liquid and the milk in a blender. Puree. If too thick, add some chicken broth. Return mixture to pan. Add reserved 1 cup cauliflower. Add chicken broth and heat through over low heat. Do not boil. Season to taste.
1 large red potato - quartered
1 Tbsp. butter or margarine
1 small onion, diced
1/2 tsp. ginger
1/2 tsp curry powder
3/4 cup half & half or milk
1 1/4 cups chicken broth
Salt and pepper
Combine cauliflower and potato in a saucepan. Cover with water and cook five minutes. Remove 1 cup of the cauliflower and set aside. Cook remaining vegetables until tender. Drain. Melt butter, add onion and cook until tender (about 5 minutes) Add ginger and curry powder. Cook 30 seconds. Place well-cooked cauliflower, potato and onions with a little liquid and the milk in a blender. Puree. If too thick, add some chicken broth. Return mixture to pan. Add reserved 1 cup cauliflower. Add chicken broth and heat through over low heat. Do not boil. Season to taste.
CRANBERRY SALAD
2 pkgs. cherry jello
2 cups boiling water
Dissolve jello in water and add the following:
1 1/2 cups sugar
1 1/2 cups cranberries - ground small
2 1/2 cups raw, unpeeled apples - ground small
1 can crushed pineapple - drained
1 whole orange - ground with 1/2 rind
1/2 cup walnuts or pecans - chopped
1/4 cup orange juice.
Mix together and refrigerate until set. Serves 14
2 cups boiling water
Dissolve jello in water and add the following:
1 1/2 cups sugar
1 1/2 cups cranberries - ground small
2 1/2 cups raw, unpeeled apples - ground small
1 can crushed pineapple - drained
1 whole orange - ground with 1/2 rind
1/2 cup walnuts or pecans - chopped
1/4 cup orange juice.
Mix together and refrigerate until set. Serves 14
BETTY'S STUFFED CELERY
1 8 oz. package cream cheese
1 jar Maraschino cherries, cut into small pieces
1/2 cup pecans, chopped fine
Celery - wash and cut into small sticks
Soften cream cheese. Add cherries and pecans with a small amount of juice. Fill celery with mixture. Cover with plastic wrap and refrigerate until served.
1 jar Maraschino cherries, cut into small pieces
1/2 cup pecans, chopped fine
Celery - wash and cut into small sticks
Soften cream cheese. Add cherries and pecans with a small amount of juice. Fill celery with mixture. Cover with plastic wrap and refrigerate until served.
DEANNA'S CELESTIAL CHICKEN
2 1/2 - 3 lb. chicken breast - cut into bite sized strips
1 can evaporated milk
1/2 cup soy sauce
Salt and pepper
3 cups Corn Flake crumbs
1 cup flour
Sesame seeds - lots
Garlic powder - to taste
Combine the evaporated milk, soy sauce, salt and pepper. In another bowl combine the Corn flake crumbs, flour, sesame seeds and garlic powder. Dip the chicken in the milk mixture and then in the crumb mixture. Place on a wax paper lined cookie sheet and freeze. Keep frozen until time of cooking. Fry in deep oil until light golden brown. Serve with a sweet/sour sauce.
1 can evaporated milk
1/2 cup soy sauce
Salt and pepper
3 cups Corn Flake crumbs
1 cup flour
Sesame seeds - lots
Garlic powder - to taste
Combine the evaporated milk, soy sauce, salt and pepper. In another bowl combine the Corn flake crumbs, flour, sesame seeds and garlic powder. Dip the chicken in the milk mixture and then in the crumb mixture. Place on a wax paper lined cookie sheet and freeze. Keep frozen until time of cooking. Fry in deep oil until light golden brown. Serve with a sweet/sour sauce.
SPINACH DIP
1 loaf pumpernickel bread, unsliced and baked as a round loaf (2 lb size)
2 cups (16 oz) sour cream
1 cup (8 oz) mayonnaise
1 box Knorr Vegetable Soup mix
1 can diced water chestnuts, drained
1 package (10 oz) frozen, chopped spinach - thawed with juice squeezed out
3 scallions - chopped small (optional)
Mix dip ingredients and put into hollowed out pumpernickel loaf. Tear bread into chunks and serve along side dip. Best if made the day before and allowed to refrigerate overnight.
2 cups (16 oz) sour cream
1 cup (8 oz) mayonnaise
1 box Knorr Vegetable Soup mix
1 can diced water chestnuts, drained
1 package (10 oz) frozen, chopped spinach - thawed with juice squeezed out
3 scallions - chopped small (optional)
Mix dip ingredients and put into hollowed out pumpernickel loaf. Tear bread into chunks and serve along side dip. Best if made the day before and allowed to refrigerate overnight.
DELICIOUS COFFEE CAKE
CAKE:
2 boxes white Jiffy cake mix OR 1 box regular white cake mix
2 boxes instant vanilla pudding
1 cup water
4 eggs
2/3 cup oil
1 tsp. vanilla
Preheat oven to 350 degrees. Combine the above ingredients and beat for at least 8 minutes. Place the batter in a well greased 9x13 pan. Set aside.
TOPPING:
1/2 cup chopped nuts
1 cup sugar
2 tsp. cocoa powder
2 tsp. cinnamon
Mix the topping ingredients and spread over the cake. Spoon or swirl the topping through the mixture being careful not to touch the bottom of the pan. Place in preheated oven and bake for at least 50 minutes or until toothpick inserted in center comes out clean.
This coffee cake can be frozen then popped into the microwave for a quick warm up.
2 boxes white Jiffy cake mix OR 1 box regular white cake mix
2 boxes instant vanilla pudding
1 cup water
4 eggs
2/3 cup oil
1 tsp. vanilla
Preheat oven to 350 degrees. Combine the above ingredients and beat for at least 8 minutes. Place the batter in a well greased 9x13 pan. Set aside.
TOPPING:
1/2 cup chopped nuts
1 cup sugar
2 tsp. cocoa powder
2 tsp. cinnamon
Mix the topping ingredients and spread over the cake. Spoon or swirl the topping through the mixture being careful not to touch the bottom of the pan. Place in preheated oven and bake for at least 50 minutes or until toothpick inserted in center comes out clean.
This coffee cake can be frozen then popped into the microwave for a quick warm up.
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