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| SUMMER, 2010 |
A cookbook created with inexpensive ingredients, easy cooking
methods, and using Angel Food food products
As a Mother comforts her child, so I will comfort you,
says the Lord.
Isaiah 66:13
Please see www.angelfoodministries.com for other recipes.
methods, and using Angel Food food products
As a Mother comforts her child, so I will comfort you,
says the Lord.
Isaiah 66:13
Please see www.angelfoodministries.com for other recipes.
Cantaloupe Nut Bread
1 3/4 c. all-purpose flour
1/4 tsp. baking soda
2/3 c. sugar
1 egg
1/2 c. chopped walnuts or pecans
2 tsp. baking powder
1/4 tsp. salt
1/3 c. shortening
1 c. mashed cantaloupe
In large bowl, mix flour, baking powder, soda and salt. Sift three times. Add nuts to flour mixture. In a separate bowl, cream sugar and shortening until
light and fluffy. Add eggs and mix well. Add mashed cantaloupe and mix well. Add flour and nut mixture half a cup at a time. Pour into greased loaf pan
and bake at 350 degrees about 50 minutes.
Black Pepper Cookies
3 eggs
2 cups packed light brown sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon ground black pepper
1 cup finely chopped walnuts
2 1/2 cups raisins
2 tablespoons chopped candied citron or other dried fruit (optional)
1/3 cup confectioners' sugar for decoration
Beat eggs with brown sugar. Stir in flour with baking powder, baking soda, salt, spices and pepper. Add nuts, raisins and citron and stir to coat. Pour
the egg-sugar mixture into flour mixture and stir to make stiff dough. Chill. Using rounded teaspoonful of dough roll into balls with floured hands. Put
on greased cookie sheet. Bake at 375 degrees F for 10 to 12 minutes. Sprinkle with confectioners' sugar.
Aunt Earlene’s Christmas Balls
From Earlene Crafton in Wenatchee Washington
20 rolled graham crackers (or use blender)
4 cups small marshmallow cut in half with scissors
1 cup finely snipped dates
1 cup finely chopped English walnuts
1 tsp. vanilla
1 can Eagle Brand Milk
Roll in balls the size of the English Walnuts and coat with fine coconut.
Applets and Cotlets
1 c. applesauce (or any flavor sauce)
1 lg. pkg. apple Jell-O (or 2 pkgs. unflavored gelatin)
1 c. sugar
1/2 c. chopped nuts (walnuts, pecans, etc.)
Powdered sugar
Heat (apple) sauce to boiling and add Jell-O and sugar. Stir until dissolved. Add nuts. Pour into a buttered pan. When set, slice into bite-size pieces,
rolling each piece generously in powdered sugar. Refrigerate leftovers in air tight container or bag (if there are any left!).
Grandmapig’s Sweet BBQ Sauce
Makes great Sloppy Joes and Meatloaf also!
1 gallon Hunt’s Ketchup
1 bottle Country Bob’s All-Purpose Sauce (any Wal-Mart or Kroger)
Also bottled as Western Sizzlin’s Steak Sauce
2 cups Dark Brown Sugar
1 cup apple juice
Mix all in a heavy bottom pan or Dutch oven. Simmer for 1-3 hours until very thick. Ladle into jelly or pint jars and seal. Process 10 minutes in hot water
bath. For Sloppy Joes, brown one pound of ground meat with ½ cup very finely chopped onion. Add ½ cup sauce and simmer for 15-20 minutes until
well blended. Serve on buns or over bread. This works well with beef, turkey, pork or venison.
Barbecue Brisket
tender. Cool some and slice across the grain.
6-8 lb. beef brisket (not corned beef)
1 tsp. garlic powder
1 tsp. salt and celery salt
3 oz. liquid smoke
1 Tbsp. onion powder
Dash black pepper
1 bottle Worcestershire Sauce
1 cup Grandmapig’s Sweet BBQ Sauce
Pour liquid smoke over brisket in baking pan. Sprinkle seasonings over both sides of meat and add Worcestershire Sauce. Cover with foil and
refrigerate overnight. Remove from refrigerator and bake at 275 for 4 hours, covered. Remove from foil and pour BBQ sauce over brisket. Return to
oven and bake uncovered for at least another hour or until tender. Cool some and slice across the grain
Oatmeal Pie
3 eggs, well-beaten
2/3 cup sugar
2/3 cup quick cooking oats (do not substitute other types)
2/3 cup coconut
2 Tbsp. butter
½ cup chopped nuts (English walnuts, black walnuts, or pecans)
1 eight-inch unbaked pie shell
Combine all filling ingredients, mixing well. Pour into pie shell after pricking bottom of shell with fork. This can hold up better if you pre-bake shell for
15 minutes before using for pie. Bake at 375 for 30 minutes or until done. We have even used hickory nuts in this.
Old-Fashioned Egg Custard Pie
Prepare one 9 inch pie shell and set aside. Beat 3 eggs until light and foamy. Add 2 cups scalded milk, ½ cup white sugar, 1/8 tsp. salt, and 1 tsp.
vanilla. Add a dash of nutmeg. Brush inside of pie shell with 2 Tbsp. melted butter; pour custard into pie shell. Bake at 450 for 10 minutes; reduce heat
to 325 and continue baking 25-30 minutes or until custard tests done. To test, insert knife in center… if clean, custard is done. Cook before serving.
Peach Preserves
(Makes about 7 half pints)
10 large peaches
6 Cups sugar
Use hard, ripe peaches. Wash peaches, Dip them in boiling water for 30-60 seconds until skins loosen. Then, dip them quickly in cold water and slip off
skins. Cut in half, remove pits, and cut them in slices. Combine peaches and sugar in a large, thick-bottom saucepan and let them sit for twelve to
eighteen hours in a cool place. Then, heat peach mixture slowly to a boil, stirring often to prevent sticking. Boil gently until fruit is clear and syrup is
thick, about 40 minutes. As mixture thickens, stir frequently to prevent sticking. Remove from heat and quickly skim off foam, if necessary. Fill hot jars
immediately with peaches, leaving 1/4 inch head space. Add boiling syrup to cover peaches, leaving same 1/4 inch head space. Wipe jar rims and
apply lids. Process in boiling water bath. Half pints, 5 minutes. Pints, 10 minutes.
Pear Preserves
(makes about 5 half pints)
6 medium sized pears, 1 lemon
2 1/2 C water
1 1/2 C sugar + 1 1/2 C sugar
Use hard, ripe pears. Wash pears and peel them. Cut them in halves or quarters and remove cores. Wash lemon and cut it into thin slices. Combine 1
1/2 C sugar and water in large, thick bottom saucepan. Heat over high heat and boil for 2 minutes. Add pears, reduce heat, and boil gently for 15
minutes. Add 1 1/2 C sugar and lemon slices. Stir until sugar dissolves. Then, increase heat and boil rapidly until pears are clear, about 25 minutes.
Remove pan from heat, cover it, and let pears sit for 12 to 24 hours in a cool place. Then, heat pears and syrup to boiling. Fill hot jars immediately with
pears, leaving 1/2 Inch head space. Add boiling syrup to cover pears, leaving 1/4 inch head space. Wipe jar rims and apply lids. Process in boiling
water bath. Half pints, 5 minutes. Whole pints, 10 minutes.
Orange Lemon Marmalade
(Makes about 4 half pints)
4 oranges, 4 lemons, sugar, water, 1/4 tsp canning salt
Use smooth, thick skinned, well colored fruit that is free of blemishes. Peel oranges and lemons and remove white membrane beneath peeling. Set fruit
pulp aside. Slice peeling into very thin strips. Parboil strips of peeling three times by adding 1 quart of cold water to strips in a large, thick bottom
saucepan, bringing to a boil, boiling five minutes. Then, drain and discard water after each cooking. Cut pulp of fruit into thin slices and remove
membranes. Combine pulp and drained, parboiled peel. Measure fruit (pulp, juice, and parboiled peel) into large saucepan. Add 3 cups water for each
cup of fruit mixture. Boil mixture rapidly for 40 minutes. Measure fruit mixture again and add 1 cup sugar for each cup of fruit. Add salt. boil mixture on
high heat for fifteen minutes. If a thicker marmalade is desired, boil longer but stir and watch carefully to avoid scorching. Remove from heat and let
stand until slightly cool. Then, stir to distribute fruit equally. Fill hot jars immediately with marmalade, leaving 1/4 inch head space. Wipe jar rims and
apply lids.
Process in boiling water bath. Half pints, 5 minutes; Pints, 15 minutes.
Johnny Brown Pie
1 cup sugar
½ cup flour
½ cup melted butter
2 eggs, beaten
6 oz. pkg butterscotch chips
1 cup broken or chopped pecans
1 tsp. vanilla
1 bottom pie crust
Mix all ingredients well and pour into pie crust. Bake at 350 until center is set.
Soft Cake Mix Cookies
1 box regular cake mix, any flavor (BE CREATIVE!)
½ cup vegetable oil
2 eggs
(optional) 1 cup raisins, nuts, coconut, or chips any flavor
Heat oven to 350 degrees. Combine cake mix, oil, and eggs. Mix well. Add any optional ingredients. Drop by teaspoonfuls about 2 inches apart on an
ungreased cookie sheet. Bake 8 to 10 minutes but do not overcook. Makes about 3 dozen cookies. This leaves the baker open to creativity such as
carrot cake mix with cream cheese icing, German chocolate cake with coconut pecan frosting, etc. Some favorites are strawberry cake mix with
strawberry icing or butter pecan cake mix with butter pecan icing.
Southern Beef Hash
Sauté ½ cup each bell pepper and sweet Bermuda onions over low heat in heavy skillet for 10 minutes. Add ¼ cup strung, diced celery, 2 Tbsp. butter,
1 cup diced raw potatoes, 1 cup roast beef drippings or stock, and 2 cups cold cubed leftover pot roast. Cook slowly 40 minutes. Mix 2 Tbsp. corn
starch with ½ cup water until blended. Stir into pan while hash is bubbling and cook until thickened as desired, adding more stock or water if needed
and stirring frequently.. This is why country women cook twice as much roast on Sundays… that and just in case relatives drop in. Add more potatoes
to this to stretch the meal for more people.
Fried Corn
Boil several ears of corn for 5 minutes covered by salted water. Cool enough to handle and cut kernels from cob, scraping all of milk out of the cob.
You can skip first step by using microwave or leftover grilled in the husk corn. Melt 2 heaping Tbsp. butter in iron or heavy non-stick skillet, add corn,
sprinkle with 1 tsp of sugar (if corn is leftovers or frozen), salt and pepper to taste, and fry slowly. Stir fry until lightly browned. Watch carefully or it
will burn. You can add ½ cup white sauce and cook a little longer to make delicious homemade creamed corn unlike anything you have ever had from a
can!
Pumpkin Butter
4 c. cooked pumpkin, mashed
1 (2 oz.) pkg. powdered pectin
4 1/2 c. sugar (I use brown sugar)
1 tbsp. pumpkin pie spice
1/2 tsp. unsalted butter
Cook pumpkin in slow cooker with ½ cup apple juice or cider until soft and thick. I leave it on at least 4-6 hours. Mash with potato masher or large
wooden spoon. Place pumpkin in Dutch oven or heavy kettle. Stir in pectin. Place over high heat and bring to boil, stirring constantly. Stir in sugar,
spice and butter. Continue stirring and bring to full rolling boil. Boil hard exactly four minutes. Remove from heat. Stir five minutes. Ladle into half-pint,
sterilized jars, leaving 1/4-inch head space. Adjust caps to manufacturer's directions. Process 10 minutes in boiling water bath. After cooking, check
seals.
Pumpkin Crumb Cake by Christy Jordan, www.southernplate.com
Batter
1 (15 oz.) Can Pumpkin
2 cups sugar
1 cup milk
2 cups self-rising flour
1 stick margarine
2 eggs
1 tsp. vanilla
1½ tsp. Cinnamon
Crumb Topping
1 stick (1/2 c.) Margarine
1 cup brown sugar (dark or light)
1 cup flour (self-rising or plain, whatever you have on hand)
1 cup oats (quick or old fashioned)
Spray 9×13 inch pan with cooking spray. Place all batter ingredients into large mixing bowl. Mix until well blended. In medium bowl, place all topping
ingredients. Cut together with a long tined fork until well blended. Pour 1/2 of batter into pan, top with 1/2 crumb mixture. Pour remaining batter over
and top with remaining crumb mixture. Bake for 45 minutes to an hour at 350.
Cake is done when toothpick inserted in center comes out clean.
Sweet Potato Basics
To cook sweet potatoes, wash, peel, and cut off ends. Cut into quarters. Cook in enough boiling salted water to cover for 25 to 35 minutes. Or place 1
lb. peeled and cubed sweet potatoes in a casserole dish with 1/2 cup water. Micro-cook, covered, on 100% power (high) for 10 to 13 minutes. Cool,
then mash. OR, wrap sweet potato in plastic wrap and microwave unpeeled potato for 5-7 minutes or until soft. Cut open, butter, and enjoy!
To mash, use an electric mixer or potato masher.
1 medium sweet potato weighs about 7 1/2 oz.
1 medium sweet potato = 1 1/4 cups shredded
1 medium sweet potato = 2/3 cup mashed
1 large sweet potato weighs about 9 oz.
One 17-oz. can sweet potatoes = about 2 cups drained and mashed
Sweet Potato Chips
2 large sweet potatoes, partially cooked and peeled
8 tablespoons (1 stick) butter, melted
Salt
Preheat oven to 450 degrees. Line large baking sheets with foil; lightly grease. Slice potatoes to 1/4-inch thick. Dip potatoes in melted butter and
arrange on baking sheet so the chips do not overlap. Bake for 15 to 20 minutes. Sprinkle with salt.
Impossible Pumpkin Cheesecake
1 can pumpkin (not pumpkin pie mix)
8 oz. Bar cream cheese cut into small cubes
¼ tsp. Vanilla
3 eggs
¾ c. sugar
½ c. biscuit mix
1 ½ tsp. Pumpkin pie spice
(3/4 tsp. ea. ground cinnamon & nutmeg- good substitute pumpkin pie spice.)
Spray a 9” glass pie pan or baking dish with cooking spray. Place all ingredients in blender. Cover and blend on high speed about 2 minutes or until
smooth. You can also blend with a hand beater on high 2 minutes.Pour mixture into baking dish. Bake at 350 about 45 minutes just until puffy and
center comes clean. DO NOT OVERBAKE. Cool first and then refrigerate about 3 hours. Top with a dollop of whipped cream, drizzle with caramel
syrup, and sprinkle pecans over the top. Fancy and quick!
Pumpkin Cake
1 can Libby's or other pumpkin (not pie mix)
1 can sweetened condensed milk
2 eggs
About 3 tsp. pumpkin pie spice
1 box white cake mix
½ c. water or more (thin it down to cake batter consistency)
Mix all ingredients. Bake at 350 in greased and floured 13x9 cake pan for about 35 minutes or until toothpick in center comes out clean. Cream Cheese
icing or Cool Whip is optional but really not needed.
Lazy Apple Butter Makin’
6-10 lbs. Apples – Cut in halves and seeds removed
3 Tbsp. Cinnamon
1 Tbsp. Allspice
1 Tbsp. Cloves
¼ to 1 Cup Dark Brown Sugar or Splenda Brown Sugar Mix (optional)
1 cup Fresh Apple Juice or Cider (I use Motts or local farms)
Line Slow Cooker with Bag or lightly spray with cooking spray. I fill a 6-7 qt. size up. Sprinkle with 1 Tbsp of Cinnamon. Turn cooker on high for one
hour and then to low and go to bed. In the morning, turn off cooker and let cool. After it cools, remove skins of apples. Mash with potato masher if
necessary, stir in remaining spices. Taste for sweetness and add sugar if necessary. After mixing, turn cooker back on high for 30 min., then to low for
8-10 hours or until thick. I go to bed until morning! Get up, stir, sterilize jars and lids, and spoon butter into jars. Water bath process for 10 minutes or
refrigerate. You can also freeze for up to six weeks in proper containers. After your first batch, you will be able to judge times better depending on
your cooker.
Bean Relish
7 (16 ounce) cans kidney beans or black beans, rinsed and drained
1/2 cup minced onion
1 clove garlic, minced
2 cups mayonnaise
2 cups sweet pickle relish
1 teaspoon salt
1 dash white or black pepper
2 teaspoons dry mustard
Stir together beans, onion, garlic, mayonnaise, and relish. Mix in salt, pepper, and mustard. Mix well, and refrigerate for several hours before serving.
Diabetic Cornbread
1 cup cream of wheat (farina)
1/2 cup of flour
1/2 teaspoon baking powder
1cup milk
1/2cup oil
1 egg.
Spray a 9 inch pan with cooking spray. Mix like cornbread and cook until a golden brown. Tastes like cornbread made from cornmeal!
Watermelon Rind Relish
For this recipe, you'll need the rind of a five-pound melon. Use the white inner rind, not the outer green part, which might have been waxed. Shred the
rind with the large holes of a box grater, or cut it into chunks and shred it in a food processor. Serve the relish with ham or fish, or stir a little into
steamed carrots. Makes 3-1/2 cup
3 quarts water
6 cups shredded watermelon rind
1 cup sugar
1 cup cider vinegar
1 1/2 tablespoons dry mustard
2 teaspoons ground turmeric
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon celery seeds
Bring 3 quarts water to a boil in a large saucepan. Add rind; cook 3 minutes. Drain well. Combine sugar and remaining ingredients in pan; bring
mixture to a boil. Reduce heat, and simmer 2 minutes. Stir in watermelon rind; simmer, uncovered, 30 minutes or until most of liquid is absorbed,
stirring frequently. Cool; pour relish into airtight containers. Refrigerate Watermelon Rind Relish in airtight containers up to two months or water
process jars for 15 minutes.
Sweet Onion Relish
2 white onions, diced
1/2 cup mayonnaise
1/2 cup rice wine vinegar
2 tablespoons brown sugar
2 tablespoons chopped chives
Mix everything up together in a bowl. Place in a bowl that will seal or cover with plastic wrap and let the flavor all mix together for a few hours.
Peach Butter
(Makes about 8 half pints)
18 medium sized peaches
4 cups sugar
Use fully ripe peaches that have no insect or disease damage. Wash peaches and dip in boiling water for 30 to 60 seconds until skins loosen. Dip
quickly in cold water and slip off skins. Cut peaches in half, remove pits, and chop. Place in large, thick bottom sauce pan and cook until soft, adding
only enough water to prevent sticking. Press peaches through a sieve or food mill. Measure pulp. Place two quarts peach pulp in saucepan. Add sugar
and cook until butter is thick and has taken on a glossiness or sheen. As mixture thickens, stir frequently to prevent sticking. Fill hot jars immediately
with the butter, leaving a 1/4 inch head space. Wipe jar rims and apply lids. Process in boiling water bath. Half pints, 5 minutes; Pints, 10 minutes
Black-eyed Pea Loaf
2 tablespoons butter
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 teaspoon curry powder
2 cups cooked black-eyed peas, drained
1/3 cup raw rolled oats
1/2 cup yellow corn meal
2 cups vegetable broth or chicken broth
Salt & pepper to taste
Preheat oven to 350°. Grease a 9-inch loaf pan. In a large skillet, heat the oil over medium-low heat and add the onion and chopped bell pepper; sauté
until the onion is tender and golden, about 5 minutes. Add the curry powder and cook, stirring, for about 2 minutes longer. Add the black-eyed peas,
rolled oats, cornmeal, and broth; stir well. Turn the black-eyed pea mixture into the prepared loaf pan; bake for 45 minutes, or until the oats and
cornmeal are cooked and have absorbed all the liquid. The consistency should be that of a very thick mush. Stir in salt and pepper to taste and press
the mixture firmly in the pan. Let the loaf cool; chill thoroughly in refrigerator. Turn loaf out of pan; cut into slices. Eat cold or fry in butter. (Like Fried
Polenta or Grits)
Okra Pickles
Pack 4-5 hot, sterilized pint jars with very small okra pods that have been thoroughly washed. Place a garlic bud in each jar and a small hot pepper, if
desired. Make a brine of 1 pt. white vinegar, 1 qt. water, 1/3 cup salt, and 2 tsp. dill seed. Bring brine to a boil and pour into jars. Seal. Process in hot
water bath for at least 10 minutes. Let flavors ripen in jars 4-6 weeks before opening for use.
Copper Pennies
2 lb. carrots (can also use frozen sliced carrots as in AFM Signature Box)
1/2 c. white sugar
1/4 c. salad oil (I use olive or canola)
3/4 c. cider vinegar
Green pepper, diced fine, optional
1 onion, diced or very thinly sliced and separated
1 tbsp. prepared mustard
2 tsp. Worcestershire sauce
1 can condensed tomato soup (NOT Cream of Tomato)
Cut the carrots in 1/4 inch slices (these look like copper pennies). Cook until barely tender in salt water. Drain. Mix remaining ingredients and pour over
carrots. Marinate overnight in refrigerator. This will keep a week refrigerated. I think they get better daily. (Drain canned carrot slices and cover with
marinade.)
Leftovers Chicken Pot Pie
Mix 2 cups leftover cooked chicken breast, 1 lb. frozen peas & carrots,
2 cups finely chopped leftover cooked potatoes, 1 can cream of celery soup, 1 can cream of mushroom soup,and 1 jar roasted chicken gravy. Stir in
onion powder, salt & pepper to taste. Prick 2 deep dish pie shells with fork and bake until light brown. You can edge the top with foil if needed since
this will be baked again. Pour ½ mixture in each shell, cover with unbaked pie crusts or puff pastry. Bake at 375 until top is brown and inside bubbly.
You can also bake this in a larger 13x9 pan for larger families and double recipe. Great for a potluck when you are in a hurry!
Carrot Zucchini Fritters
2 T. Finely chopped onion
1 T. Butter
1 egg, slightly beaten
2 medium zucchini, shredded and squeezed dry ( about 1 ½ cups)
1 large carrot, shredded
1/3 c. flour
1/3 c. grated parmesan cheese
1 T. Cornmeal
½ t. salt
1/8 t. pepper
Place butter in a microwave-safe dish. Cover; microwave on high until melted. Add onion, melted butter, egg, zucchini and carrot. In a bowl, combine
flour, cheese, cornmeal, salt, and pepper; stir in vegetable mixture just until combined. In a skillet or deep fat fryer, heat 2 in. of oil to 375 degrees.
Drop rounded Tbsp. of batter into oil. Fry for 1-2 minutes until deep golden brown, turning once. Drain on paper towels.
Microwave Pickles
1 large cucumber, sliced
1 teaspoon salt
1 onion, thinly sliced
1/2 teaspoon mustard seeds
1 cup white sugar
1/2 cup distilled white vinegar
1/4 teaspoon celery seed
1/4 teaspoon ground turmeric
In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, white sugar, distilled white vinegar, celery seed and turmeric.
Microwave on high 7 to 8 minutes, stirring twice, until cucumbers are tender and onion is translucent. Transfer to sterile containers. Seal and chill in
the refrigerator until serving.
Green Tomato Pie
(also called Poor Man’s Mincemeat Pie)
Wash 8 medium sized green tomatoes, remove stems and chop fine. Place in a stewer (we call it a saucepan) with enough water to cover; cook for
about 15 minutes. Remove from heat and add 2 Tbsp. Lemon juice (or vinegar if you don’t have any lemons), ¼ tsp. Salt, 1 cup sugar, and ¼ tsp.
Cinnamon. Melt 2 Tbsp. Butter and when cooled blend in a heaping Tbsp. of cornstarch. Add to tomato mix. Add 1 cup seeded raisins, mix well, and
pour into 10 inch pie pan lined with a real good crust. Criss-cross slices of crust over the top lattice-style, crimping the edges to hold in the juice. Bake
in a hot oven for about 25 minutes. Great way to use up end of season tomatoes before frost! You can make these pies in foil pans ahead and freeze.
Wrap entire pie in heavy aluminum foil and then in white freezer wrap, sealed tight. Keep up to 4 months. When ready to eat, remove from freezer,
remove coverings, thaw, warm in 250 oven until bubbly and serve with some ice cream.
Tennessee Green Tomato Relish
4 qt. green tomatoes, cored
2 sweet red bell peppers, cored and seeded
2 small sweet onions, peeled and chopped
1/2 tsp. celery seed
1 tsp. mustard seed
1 Tbsp. dry mustard
2 tsp. ground clover
Coarsely grind tomatoes, peppers, and onions. Put spices in small cheesecloth or muslin bag and tie shut with long string. Boil in a pot with the
vinegar, salt, and sugar for 15 minutes. Add ground vegetables and simmer for one hour. Remove spice bag and ladle relish into hot, sterilized jars.
Seal and process in hot water bath for 10 minutes. Let cool completely and tighten lids. Store in dark, cool place. Do not use for first week. Great way
to use up tomatoes just before frost!
Fried Green Tomato and Egg Hollandaise
3 or 4 large firm green tomatoes
Salt
2 cups vegetable or peanut oil, for deep-frying
1 cup buttermilk
2 cups self-rising flour
6 slices bacon, cut in half and cooked until crisp
6 eggs, poached
Hollandaise sauce, recipe follows
Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for
the salt to pull the water out of the tomatoes, approximately 30 minutes. In a skillet, heat the oil for deep-frying over medium high heat. Dip the
tomatoes into buttermilk, then dredge them in flour. Deep-fry until golden brown. Keep warm. Meanwhile, prepare Hollandaise Sauce. To assemble
each serving, place 2 fried tomatoes on a plate. Top with 2 strips of cooked bacon in a criss-cross fashion. Top bacon with a poached egg, spoon on
Hollandaise Sauce.
Hollandaise Sauce:
2 egg yolks
4 tablespoons cream
2 large tablespoons butter
1/2 lemon, juiced
Pinch salt
Pinch sugar
Chicken broth, optional
1 tablespoon white vinegar
Combine all ingredients in the top of a double boiler, over boiling water. Stir until thick, approximately 3 minutes; set aside until ready to use. Do not
reheat or cover the pot. Thin, if needed with a little chicken broth. Stir in the vinegar.
Quick Pickled Cucumber, Tomato and Onion
2 cucumbers, peeled and thinly sliced
½ large Vidalia onion, thinly sliced
1 Tbsp. cider vinegar
1 tsp. salt
1 large tomato, cored and coarsely chopped
1½ Tbsp. finely chopped fresh dill
Black Pepper to taste
In a medium bowl, combine the cucumber and onion. Sprinkle with the vinegar and ½ tsp of the sale. Cover tightly and let stand for 30 minutes. Toss
the tomato with the remaining salt. Add it to the mixture. Add the dill and pepper to taste and toss to combine. Taste and adjust the seasonings. Great
to cleanse the palate, especially with catfish!
Arkansas Persimmon Pudding
4 c. persimmon pulp
2 eggs
1 c. white sugar
4 c. all-purpose flour
2 tsp. baking soda
6 c. milk
1 Tbsp. butter
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, stir together the persimmon pulp and eggs using a whisk. Stir in sugar. Combine
the flour and baking soda; stir into the persimmon alternating with milk until smooth. Pour into a large greased crock or casserole dish. Drop dabs of
butter on top. Bake for 2 hours in the preheated oven, stirring every 15 minutes. Pudding will be dark brown when finished. Serve hot or cold.
Crabapple jelly
These small, tart cousins of the more common varieties of table apples were often grown on the small place for making jelly and preserves.
3 lbs. crabapples (about 10 cups, cut up)
4 cups water
2 cups sugar
2 Tbsp. lemon juice
1 pkg. Sure-Jell
Add the cut-up crabapples and water to a pot and bring to a boil. Simmer, covered, until the fruit is soft. Put the fruit in a jelly bag or similar cloth bag
and allow to drain until you have about 4 cups of juice. Put the juice back on the heat and bring to a boil. Add the Sure-Jell and mix well. Slowly stir in
the sugar. Allow to boil for about 15 minutes, stirring constantly to prevent scorching. Remove the mixture from heat and pour into your jars. Attach the
lids and allow to seal. Makes about 3 pints.
Heirloom Pear Honey
A family staple. Uses the old variety of pears that are rock hard when picked. They must be placed in a sack or on a table or shelf to ripen before they
are used. Many of these vigorous old pear trees are still found on home sites scattered around the country, including our farm in Izard County AR.
6 cups ground pears (peeled, sliced, and cored first)
1/2 cup water
4 cups sugar if sweet pears, otherwise 5 cups
2 tsp. lemon juice or Fruit Fresh
1 pkg. fruit pectin
Mix the pears with the pectin and bring to a boil. Add sugar, lemon juice. Heat and simmer until thickened as desired or use a recipe for pear jam. Stir
occasionally. Check for jell by the two drops off the spoon method. Pour the mixture into hot jars and apply the two-piece lids. Cover the jars with a
towel and they should self-seal.
Corn Cob Jelly
12-14 red corn cobs
6 cups sugar
2 pkgs. Sure-Jell
Start by gathering a few dozen red corn cobs. Most field corn varieties have red cobs. I’m not sure if the red cobs do anything for the flavor, but they
do add the nice red color to the finished jelly. I went out just hours behind the corn picker and gathered up a good supply.
Simple fixins for corn cob jelly:
Take a dozen or so of the cobs and break them into thirds. Put the pieces into a large pot and cover with water. It should take about 9-10 cups of water.
Cover the pot and boil for 30 minutes. While the cobs are a-cooking, get your jars and lids ready. After that time, drain and strain the liquid through a
cloth, such as an old tee shirt. Take 6 cups of the liquid and put back on the heat. Bring to a boil and add 2 packages of Sure-Jell. Next, gradually add
6 cups of sugar. Return the pot to a boil, stirring to prevent sticking or scorching. Boil for 3 minutes. Remove from heat and ladle into the clean and
ready jars. Snugly apply the lids, cover the filled jars with a towel and allow them to self-seal. This recipe makes about 5 pints.
Chow Chow (Also called Piccalli)
In a large deep enamel or nonstick pan, stir together the following:
2 Tbsp. coarse salt, non-iodized
2 cups cider vinegar (red)
1 Tbsp. yellow mustard seed
1 tsp. ground ginger
1 cup sugar
½ cup light corn syrup
1 Tbsp. celery seed
1 tsp. ground turmeric
Simmer for 20 minutes and add the following vegetables:
2 lbs. green tomatoes (3 cups) thinly sliced
3-4 cups (small head) of cabbage chopped
1 qt. (6-8) chopped green bell peppers (or orange or red)
1 ½ cups (3 medium) sweet onion chopped
Bring back to boil and simmer for another 20-30 minutes. Ladle into sterilized canning jars, making sure liquid covers vegetables and leaving at least
½ inch headspace. Be sure to wipe rims carefully before sealing. Process in hot water bath for 10 minutes. Usually makes 3-4 pints or 6-8 jelly jars.
For more information on canning and preserving, go to www.southernplate.com for a canning tutorial or go online with your local agricultural extension
office. They often have interesting recipes and many safety tips. Work up your produce in Angel Food Ministries fruit and vegetable box for treats
later! Also visit your local farmers markets.
No Crust Apple Pie
6 cups apples - peeled, cored and sliced
1 ¼ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 cup white sugar
½ cup buttermilk baking mix
¾ cup milk
2 eggs
2 tablespoons butter, softened
1 cup buttermilk baking mix
½ cup chopped walnuts
1/3 cup dark brown sugar
3 tablespoons margarine, chilled
Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, combine apples, cinnamon, nutmeg, white sugar and 1/2 cup baking mix. Stir together milk and eggs. Mix into apple mixture, Pour
filling into pie plate. Dot with butter. Topping: In a large bowl, stir together 1 cup baking mix, walnuts, brown sugar and margarine. Mix until crumbly
and sprinkle over top of apples. Bake for 60 minutes, or until apples are soft and topping is golden brown. Great served with ice cream!
MARCH 2010
Dole 5-A-Day Kids Cookbook. Recipes for breakfast, soups, salads, pizzas, wraps, snacks, main dishes & beverages inside this 68 page cookbook.
$1.95. Go to this website to order. http://partner.rescoonline.com/Program.aspx?pgmid=139
Orange Beef
Stretch your meals by using your steak in this way… absolutely delicious!
1/3 cup cornstarch
½ teaspoon salt
1 ¼ pounds beef steak (strip steaks work well for this)
6 tablespoons vegetable oil
1 tablespoon sesame oil
1 clove garlic, minced finely
½ cup orange juice
2 tablespoons orange marmalade
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
4 cups cooked white rice, for serving
Slice beef steak thinly across the grain and cut into 2”x1/2” strips. In a large bowl, whisk together cornstarch and salt. Add beef; toss to coat. Shake
off any excess. In a large skillet, heat 3 Tbsp. oil over medium-high heat. Add half of beef and fry until browned on all sides, about 5 minutes. Using a
slotted spoon, put beef in a colander. Wipe any browned bits from skillet, and repeat using remaining 3 Tbsp.vegetable oil and second batch of beef.
Wipe out skillet. Add sesame oil and garlic to skillet and cook for 1 minute over medium heat. Stir in orange juice, marmalade, soy sauce and vinegar
and cook over medium-high heat until slightly syrupy, about 4 minutes. Reduce heat to medium and stir in beef to coat with orange sauce. Heat 2
minutes or until heated through. Serve beef and sauce over rice.
Buttermilk Pie
3 cups sugar
1 cup butter
4 beaten eggs
½ cup flour
1 cup buttermilk
2 teaspoons vanilla extract
Dash of salt
1 unbaked pie shell
Pre-heat oven to 350. Cream butter and sugar together, and then add beaten eggs, flour, buttermilk, vanilla extract, and salt. Blend thoroughly and
pour into pie shell. Bake 40 to 45 minutes.
Cabbage Patch Casserole
3 lb. lean ground beef
1 onion, chopped
1 tsp. each salt and pepper
1 cup of cooked Minute Rice
1 large head of cabbage cut in small pieces
2 cans of tomato soup
Brown ground beef with salt, pepper, & onions, drain if necessary, add rice.
In a casserole dish, layer half of the cabbage then half of the beef mixture, next spread 1 can of the tomato soup. Repeat with the remaining cabbage,
then beef mixture, & top with remaining tomato soup. Preheat oven 350 degrees & bake for 1 hr.
Monster Meal
The recipe is courtesy of Salvation Army commodity chefs.
1 onion, finely diced
1 tbsp. butter or margarine
1 lb. ground beef or any ground meat
1 can each Manwich sauce & creamy tomato soup
1/4 cup brown sugar
1 tsp. each garlic powder & chili powder
2 tbsp. Worcestershire sauce
3 tbsp. dry milk
1 lb. pasta, cooked and drained
1 can whole-kernel corn, drained, & 1 can kidney beans, drained
2 cups shredded cheese
Sauté diced onion in butter in large skillet. Add ground meat and brown. Drain off grease. Add Manwich sauce, soup, brown sugar, garlic powder, chili
powder and Worcestershire sauce and simmer. Combine 3 tablespoons dry milk with 1/2 cup water and add to meat mixture. Put cooked noodles in
large pot (can use same pot noodles were cooked in). Pour the meat mixture over the noodles and stir. Add corn, kidney beans, and cheese. Stir and
heat through and through.
MARCH RECIPES
Heavenly Meatballs
1 pound extra lean ground beef
1/2 teaspoon sea salt
1 small onion, diced 1/2 teaspoon garlic salt
1 1/2 teaspoons Italian seasoning
1 1/2 tablespoons Worcestershire sauce
1/3 cup skim milk
1/4 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs
Preheat an oven to 400 degrees F (200 degrees C). Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning,
oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until
evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet. Bake in the preheated oven until no longer pink in the center, 20 to
25 minutes.
Bacon Chicken Breasts (from Signature or Special #3)
4 skinless, boneless chicken breast halves (debone split ones first)
3/4 cup honey
1/2 cup prepared mustard
Morton’s Nature Seasons or lemon pepper to taste
4 slices bacon, cut in half
4 thick slices mozzarella, provolone cheese, or other cheese of your choice
About ½ cup fresh fine grated Romano Cheese or Parmesan
Preheat oven to 375 degrees F (190 degrees C). Cut a slice in the side of the chicken breast. Season inside chicken and stuff with cheese. Place the
chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with seasonings. Bake chicken 25 minutes in the
preheated oven. Top each breast half with 2 bacon slice halves. Sprinkle evenly with Romano or Parmesan cheese. Continue baking 10 minutes, or until
chicken juices run clear, bacon is crisp, and cheese is bubbly.
Quick Fruit Dip
Mix one cup plain or vanilla yogurt with 4 tsp. powdered sugar or Splenda.
Cut pineapple, cantaloupe, apples (Produce Box) in chunks, dip and enjoy!
Family Favorite Sawdust Pie
From Christy Jordan at www.southernplate.com
7 egg whites (Save the yolks, yellow part for another dish)
1 ½ C Sugar (can use Splenda!)
1 ½ C Graham cracker crumbs
1 ½ C Pecans (or walnuts – can omit nuts if needed)
1 ½ C Sweetened Flaked Coconut
9″ unbaked deep dish pie shell
Mix all ingredients together and stir by hand. Pour into unbaked pie shell. Bake in preheated 325 degree oven until set, about 25-30 minutes. Do not
over bake. Serve warm with sliced bananas and whipped cream.
You can add any chocolate chips or white or butterscotch chips to this, also.
Holiday Fruit Salad- also from Christy Jordan!
6-8 Apples
6 Oranges
1 lb Grapes
3-4 Cans Fruit Cocktail (You can use generic, it is every bit as good!)
1 Cup sugar
6 egg yolks (left over from Sawdust Pie)
*On any of this fruit, feel free to change according to your personal taste.
Peel fruit and chop into small pieces. Cut oranges over apples so that the juice from the oranges will stop the apples from turning dark. Pour fruit
cocktail over fruit. Drain juice from fruit into saucepan. Add 1 cup sugar and 6 egg yolks. Blend well. Cook approximately 15 minutes over medium
heat stirring occasionally until slightly thickened. Cool. Pour over fruit. Cover and refrigerate. Will keep in fridge for a week. Make at least 24 hours
ahead so that flavors can marry. Optional: Coconut and pecans. Bananas can be added but they turn dark quick and the fruit salad will not last as
long in refrigerator.
Timesaving Pork and Beans
4 boneless, center cut pork chops (from Signature box)
2 tsp. light brown sugar
Salt and Pepper, to taste
1 tsp. vegetable oil
½ cup apple juice (half of a juice box!)
1 can (15oz) baked beans
1 can (7oz) corn kernels, drained (or ½ lb. from Signature box)
1 tsp. apple cider vinegar
Season pork chops on both sides with sugar and salt & pepper to taste. Heat oil in a large skillet over medium heat. Brown chops on both sides. Add
the apple juice and heat to boiling. Stir in the baked beans, corn, vinegar and thyme, if desired. Stir briefly to combine. Simmer until chops are just
firm to the touch. Turn off heat, cover 5 minutes. Remove chops. If the beans are too runny, stir & boil over high heat for a few minutes until lightly
thickened.
Colcannon (FOR ST. PATRICK’S DAY!)
3 pounds potatoes, scrubbed well (in Produce Box)
2 sticks butter
1 ¼ cups hot milk
Black pepper to taste
1 head cabbage, cored and finely shredded (in Produce Box)
1 (1-pound) piece corned beef, ham or bacon, cooked the day before
1 medium onion chopped fine (in Produce Box)
Chopped parsley leaves, for garnish
Steam or microwave (in plastic wrap) the potatoes in their skins for 30 minutes. Peel using a table knife. Chop with a knife before mashing well to
remove all lumps. Add 1 stick butter in pieces. Add hot milk slowly, stirring all the time. Season with black pepper to taste. Boil the cabbage in
unsalted water until it turns a darker color. Add 2 Tbsp. butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the
pan. Chop into small pieces. Remove any fat from ham and chop into small pieces. Lightly sauté in butter with onions until onions are slightly tender.
Add cabbage, onions, and ham to mashed potatoes, stirring them in gently. Serve in individual soup plates. Make an indentation on the top by swirling
a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley. You may want salt depending on salt in your meat.
Cornmeal Crusted Fish Filets
3 Tbsp. yellow cornmeal
Salt and Pepper to taste
4 (4-6 ounce) tilapia, cod or whitefish fillets (in SEAFOOD box)
Cooking spray
2 Tbsp. butter, softened
1 tsp. grated lime rind (can also use lemons)
½ tsp. fresh lime juice
Preheat broiler. Combine cornmeal and seasonings in a shallow dish. Coat both sides of fish with cooking spray. Dredge fish in cornmeal mixture.
Place fish on a broiler pan coated with cooking spray. Broil 10 minutes or until fish flakes easily with a fork or until desired degree of doneness.
Combine butter, rind, and juice in a small bowl; stir well. Spread mixture on hot fish.
Leftovers Chicken Pot Pie
Mix 2 cups leftover cooked chicken breast, 1 lb. frozen peas & carrots,
2 cups finely chopped leftover cooked potatoes, 1 can cream of celery soup, 1 can cream of mushroom soup, and 1 jar roasted chicken gravy. Stir in
onion powder, salt & pepper to taste. Prick 2 deep dish pie shells with fork and bake until light brown. You can edge the top with foil if needed since
this will be baked again. Pour ½ mixture in each shell, cover with unbaked pie crusts or puff pastry. Bake at 375 until top is brown and inside bubbly.
You can also bake this in a larger 13x9 pan for larger families and double recipe. Great for a potluck when you are in a hurry!
A Fresh Start
January 2010
The Earth is the Lord’s and the fullness thereof!
Psalm 24:1
Spice Cake
2 cups flour
1-1/4 cups granulated sugar
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon nutmeg
1 cup milk
2/3 cup tomato ketchup
2/3 cup vegetable shortening
3 Eggs
1/2 cup finely chopped walnuts
Grated peel of 1 lemon
Preheat oven to 350 F. Sift flour, sugar, baking soda, baking powder, salt, and nutmeg together into a large mixing bowl. In a separate bowl, place
milk, Ketchup, and shortening; beat 2 minutes with electric mixer. Add eggs and beat 2 minutes longer. Scrape Ketchup mixture into flour bowl and
slowly incorporate with an electric mixer. Fold in nuts and lemon peel. Spread batter evenly in 2 greased and floured 8-inch round layer pans or in a
13x9 baking pan. Bake 30 to 40 minutes or until cake tester inserted in center comes out clean. Allow cake to completely cool. Frost with butter cream
or cream cheese frosting if desired, but we like it just as it is in the 13x9 pan.
Any Bean Soup
2 lb dry pinto, butterbeans, great northern or navy beans
4 quarts water
1 thick slice of leftover ham, diced (1 cup)
¼ cup (1/2 stick) butter
1 medium onion, chopped
Salt and pepper to taste
¼ cup fresh parsley, optional
1 can crushed tomatoes, optional
Rinse the beans in hot water until they are clean. Place them in a stockpot, add the water, and bring to a boil. Reduce the heat and simmer for 3 hours
or until tender. Heat the butter in a small skillet over medium heat. Sauté the onion until lightly browned. Add the onion to the pot of beans. Remove two
cups of the bean mixture, puree in a blender, and return to the soup. Add ham and tomatoes (optional) to soup mixture. Just before serving, season the
soup with salt and pepper to taste. Serves 12. Serve with thick country cornbread & slice of cheese! Sometimes I even add leftover diced cooked
carrots!
Black-eyed Pea Loaf
2 tablespoons butter
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 teaspoon curry powder
2 cups cooked black-eyed peas, drained
1/3 cup raw rolled oats
1/2 cup yellow corn meal
2 cups vegetable broth or chicken broth
Salt & pepper to taste
Preheat oven to 350°. Grease a 9-inch loaf pan. In a large skillet, heat the oil over medium-low heat and add the onion and chopped bell pepper; sauté
until the onion is tender and golden, about 5 minutes. Add the curry powder and cook, stirring, for about 2 minutes longer. Add the black-eyed peas,
rolled oats, cornmeal, and broth; stir well. Turn the black-eyed pea mixture into the prepared loaf pan; bake for 45 minutes, or until the oats and
cornmeal are cooked and have absorbed all the liquid. The consistency should be that of a very thick mush. Stir in salt and pepper to taste and press
the mixture firmly in the pan. Let the loaf cool; chill thoroughly in refrigerator. Turn loaf out of pan; cut into slices. Eat cold or fry in butter. (Like Fried
Polenta or Grits)
Mama’s Vegetable ‘Stoup”
1-2 pounds meaty beef ribs or soup bones with leftover roast beef
3 cups water
3 cups tomato juice
5 medium potatoes, peeled and cubed
5 medium carrots, chopped (or 1 lb. frozen)
1 medium onion, chopped
½ cup medium pearl barley (my addition)
1 can (28 ounces) tomatoes, undrained and crushed
1 to 1-1/2 teaspoons salt
½ teaspoon pepper
3 tablespoons cornstarch
½ cup cold water
Place ribs or soup bones, onions, tomato juice, and water in a Dutch oven or soup kettle. Slowly bring to a boil. Reduce heat; cover and simmer for 2
hours. Set ribs aside until cool enough to handle. Remove meat from bones; discard bones and return meat to broth. Add the potatoes, carrots, barley,
tomatoes, salt, and pepper. Cover and simmer for about an hour or until vegetables and barley are tender. Combine cornstarch and cold water until
smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serves about 8-10. Soup freezes well for about a month.
Can also be cooked in a slow cooker.
Meatloaf for Everyone!
2 eggs
1 cup uncooked oatmeal
2 Tbsp. Worcestershire sauce or Country Bob’s all-purpose sauce
1 medium sweet onion, chopped fine
1/4 cup ketchup
2 Tbsp. brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef
1 pound ground pork (I use country pork sausage)
Glaze: 1 Tbsp. each water and brown sugar, 1 Tbsp. ketchup
Preheat the oven to 350 degrees. In a large bowl, lightly beat eggs; add oats, Worcestershire sauce, onion, ketchup, brown sugar, salt and pepper and
stir well. In another bowl, mix the beef and pork together. Add meat mixture to the oat mixture and gently knead until thoroughly blended. Put the
mixture into a loaf or meatloaf pan. Top with glaze. Bake until the meat shrinks from the sides of the pan, or until an instant-read thermometer inserted
into the center of the loaf reads 155 degrees. Remove loaf from oven, pour off excess fat and let stand for 15 minutes before serving. You can also
microwave this in small loaves or a large one. Place meat in glass microwave safe dish and make a hole in the middle like a giant doughnut. Top with
above glaze. Cook on medium for about 6 minutes, check doneness, if more cooking is needed, cook on high at intervals of 2 minutes until done. Small
individual loaves will cook much faster, sometimes in 3-4 minutes.
Simple and Delicious Tomato Soup
(From Christy Jordan at www.SouthernPlate.com )
1 cans tomato soup
15 ounce cans petite diced tomatoes, undrained
1 Tablespoon pesto sauce
Milk
In sauce pot place tomato soup, tomatoes, and pesto sauce. Fill tomato soup can with milk and pour that in as well. Stir and heat over medium until
heated through. Enjoy! (Note: You can buy the Classico Brand Pesto Sauce in jars usually on the Pasta aisle. Lots of uses for this great sauce.)
Teriyaki Onion Burgers – Ready for the Super Bowl!
1 pound ground beef
1/4 cup teriyaki marinade sauce
1 (3 ounce) can french-fried onions
4 slices cheddar cheese
4 hamburger buns split
Preheat a grill for high heat. In a medium bowl, mix together the ground beef, teriyaki marinade and French-fried onions. Form the mixture into 4 patties.
Lightly oil the grilling surface, and place patties on the preheated grill. Grill for 4 to 5 minutes per side, or until well done. Top with cheese, and serve
on hamburger buns. My new favorite buns are Earth Grains 100% Natural Thin Buns, no high fructose corn syrup, 100% Multigrain, 100 calories per
serving, toasted!
Delicious Creamy Crab Dip
Beat together 8 oz. cream cheese, 16 oz. green onion chip dip, 3 Tbsp. fresh squeezed lemon juice, two 8 oz. packages of imitation crabmeat or 1-2
cups of fresh crabmeat, 1 Tbsp. garlic powder, 2 Tbsp. Thai premium fish sauce or black pepper sauce (or I use 1 Tbsp. Watkins black pepper), 2
cups of your choice of shredded cheese (I use Colby Jack or Colby and Provolone). You can substitute 16 oz. sour cream with 1 cup finely diced green
onions including tops for the chip dip. Mix well. Chill for at least 30 minutes before serving. Serve with crackers or thin tortilla chips. Wheat thins are
great, especially the sun dried tomato ones.
Cinnamon Quesadillas
1 Roll original Crescent Rolls (go to www.pillsbury.com for coupon)
1 package cinnamon chips (same as chocolate chips)
Melted butter
Unroll dough into individual triangles. Lightly brush each triangle with melted butter. Place chips on top of half the triangles and press into dough.
Cover with other half of triangles and press into chips. Bake at 325 for about 10 minutes until triangles are lightly brown. Let cool slightly before
removing from baking sheet. You can also do these with chocolate chips and top with whipped cream or ice cream for dessert.
As you scurry about this Christmas, remember who it is all about! In the meantime, do some easy dishes to allow you to relax and not spend all your
time in the kitchen. You can even make the cranberry bars with Toll House prepared cookie dough or sugar cookie dough. Get some coupons for
cookies on www. Pillsbury.com. Have a blessed time!
Quick Potato Soup
1 bag of KROGER Frozen Potatoes O’Brien
1 stick butter
1 medium sweet onion
½ gallon 2% milk
About half bag or more of Instant Herb & Butter Mashed Potatoes
Melt butter in pan. Add onion and slightly cook until almost transparent. Spray slow cooker or heavy stew pot. Pour in the butter and onions. Add the
potatoes O’Brien and break apart. Sprinkle with salt and pepper to taste. Add the milk. Bring to boil and return to simmer, stirring frequently if in pot,
about once or twice in slow cooker on low. Check in one to two hours for potato doneness. If they are soft, slowly add instant potatoes to desired
thickness. We like ours really thick. Let simmer until desired taste and thickness. Serve with crumbled bacon, shredded cheese, and chopped chives
on top if desired.
In this season of holidays and harvest, we have access to some of the most healthy vegetables and fruit of the year. Please feel
free to swap sweet potatoes and pumpkin and sometimes even fall squash in these recipes. We have done so with very little
taste difference. When making the fruit butters you should taste after cooking before adding the sugar. Some apples will need
no sugar at all. Happy Harvest!
Meat Loaf Muffins
1 Egg
¾ Cup Milk
1 Cup (4 ounces) Shredded Cheddar Cheese
½ Cup Quick-Cooking Oatmeal
½ Cup Chopped Onion (May Substitute 3 Tbsp. Dry Onions)
1 Teaspoon Salt or to taste
1 Pound Lean Ground Beef
2/3 Cup Ketchup
½ Cup Packed Brown Sugar
1 ½ Teaspoons Prepared Mustard
Beat the egg and milk together. Stir in cheese, oats, onion and salt. Add beef and mix well. Overfill foil muffin pan liners. Combine ketchup, brown
sugar and mustard; spoon over muffins. Place on cookie sheet or in muffin pan. Bake uncovered at 350 for 20-30 minutes or until done in middle.
Cabbage Patch Supper
3 lb. lean ground beef
1 onion, chopped
1 tsp. salt
1 tsp. pepper
1 cup of cooked Minute Rice
1 large head of cabbage cut in small pieces
2 cans of tomato soup
Brown ground beef with salt, pepper, & onions, drain if necessary, add rice. In a casserole dish, layer half of the cabbage then half of the beef
mixture, next spread 1 can of the tomato soup. Repeat with the remaining cabbage, then beef mixture, & top with remaining tomato soup. Preheat oven
350 degrees & bake for 1 hr. Sprinkle top with shredded Monterrey Jack cheese if desired.
No-Bake Cookie Bars
1 Cup (6-oz) Semisweet Chocolate Chips
3 Cups Confectioners' Sugar
1 3/4 Cups Crushed Vanilla Wafers (About 55 Wafers)
1 Cup Chopped Walnuts, Toasted
1/3 Cup Orange Juice
3 Tablespoons Light Corn Syrup
Additional Confectioners' Sugar
In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in the Confectioners' sugar, vanilla wafers, walnuts, orange juice and corn
syrup. Roll into 1-inch balls; roll in additional Confectioners' sugar. Store in an airtight container. Should make 50-60 balls
Ham and Lima Bean Soup
1 lb. frozen baby lima beans
2 cups chopped onions
2 garlic cloves, minced, or 2 Tbsp. minced garlic from jar
3 cups chicken stock
1 packet of butter and herb instant mashed potatoes
1 lb. Smoked Center Cut Ham, cut into chunks
1 cup coarsely chopped fresh carrots
2 tablespoons minced fresh parsley
1/2 teaspoon pepper or to taste
In a Dutch oven coated with nonstick cooking spray, cook onions and garlic until tender. Stir in the broth, ham, carrots, water, parsley, pepper and
lima beans. Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until vegetables are tender. Add butter and herb instant potatoes to
desired thickness.
Cranberry Lemon Bars
1 cup (2 sticks) butter, softened
1 ¼ cups light brown sugar, packed
3 eggs
1 ½ teaspoons vanilla
1 teaspoon ginger
¼ teaspoon salt
1 ½ cups all-purpose flour
¾ cup diced dried cranberries
½ cup mini white chocolate chips
Preheat oven to 350°F. Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt
and beat well. Gradually mix in flour until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a
well-greased 9x13" baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35 to 40 minutes or until cake is light brown on the
edges. It is better to slightly under bake. Allow cake to cool.
FROSTING:
Combine 1 carton of cream cheese frosting (or make your own) with 1 Tbsp. lemon zest, 1 Tbsp. freshly squeezed lemon juice. When the cake has
cooled, use a spatula to spread frosting over the top of the cake. Sprinkle ¼ cup of diced cranberries over the frosting on the cake. Allow cake to sit
for several hours, then slice the cake lengthwise (the long way) through the middle. Slice the bars into diamond shapes… very rich!
Oatmeal Cream Cheese Bars
2 sticks unsalted butter, room temperature
2 cups all-purpose flour
1 ½ cups old fashioned rolled oats
¾ cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 (11-ounce) bag butterscotch chips
1 (8-ounce) package cream cheese, room temperature
1 (14-ounce) can sweetened condensed milk
1 lemon, zest & juice
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line a 9x13 pan with buttered parchment paper leaving an overhang for handles. Mix the flour, oats and brown
sugar and pulse to combine. Add butter, cinnamon and butterscotch chips. Stir until the mixture forms clumps when pressed between your fingers.
Press half of the mixture into the bottom of the pan in an even layer, save the other half. Bake in the preheated oven just until slightly golden and set,
about 12 to 15 minutes. Remove from the oven and cool completely. Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla
until no lumps of cream cheese remain. Spread evenly over the baked and cooled oatmeal mixture. Sprinkle the remaining half of the oatmeal mixture
over the cream cheese. Bake until the top is golden, about 40 minutes. Cool and chill before cutting. Run a knife around the edge of the pan, and using
handles, transfer the bars to a cutting board. Cut into squares with a sharp knife and serve.
Cordon Bleu Casserole
1 cup cubed leftover chicken or turkey
1 1/2 cups cubed ham
5 potatoes, thinly sliced or diced
2 carrots, diced
1 (8 ounce) can mushrooms, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can milk optional
Shredded Swiss Cheese
Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish, combine the ham, potatoes, carrots and mushrooms. Combine the soup
with the water. Mix well and pour over the mixture in the baking dish, stirring to coat. Sprinkle Swiss Cheese over top of casserole. Bake at 350
degrees F (175 degrees C) for 1 or more hours, or until carrots are tender.
PUMPKIN BUTTER
4 c. cooked pumpkin, mashed
1 (2 oz.) pkg. powdered pectin
4 1/2 c. sugar (I use brown sugar)
1 tbsp. pumpkin pie spice
1/2 tsp. unsalted butter
Cook pumpkin in slow cooker with ½ cup apple juice or cider until soft and thick. I leave it on at least 4-6 hours. Mash with
potato masher or large wooden spoon. Place pumpkin in Dutch oven or heavy kettle. Stir in pectin. Place over high heat and
bring to boil, stirring constantly. Stir in sugar, spice and butter. Continue stirring and bring to full rolling boil. Boil hard exactly
four minutes. Remove from heat. Stir five minutes. Ladle into half-pint, sterilized jars, leaving ¼ inch head space. Adjust cap to
manufacturer's directions. Process for 10 minutes in boiling water bath. After cooking check seals.
Pumpkin Crumb Cake by Christy Jordan, www.southernplate.com
Batter
1 (15 oz.) can Pumpkin
2 cups sugar
1 cup milk
2 cups self-rising flour
1 stick margarine
2 eggs
1 tsp. vanilla
1½ tsp. Cinnamon
Crumb Topping
1 stick (1/2 c.) Margarine
1 cup brown sugar (dark or light)
1 cup flour (self-rising or plain, whatever you have on hand)
1 cup oats (quick or old fashioned)
Spray 9×13 inch pan with cooking spray. Place all batter ingredients into large mixing bowl. Mix until well blended. In medium
bowl, place all topping ingredients. Cut together with a long tined fork until well blended. Pour 1/2 of batter into pan, top with
1/2 crumb mixture. Pour remaining batter over and top with remaining crumb mixture. Bake for 45 minutes to an hour at 350°.
Cake is done when toothpick inserted in center comes out clean.
Sweet Potato Basics
To cook sweet potatoes, wash, peel, and cut off ends. Cut into quarters. Cook in enough boiling salted water to cover for 25 to
35 minutes. Or place 1 lb. peeled and cubed sweet potatoes in a casserole dish with 1/2 cup water. Microwave covered on 100%
power (high) for 10 to 13 minutes. Cool then mash. OR wrap sweet potato in plastic wrap and microwave unpeeled potato for
5-7 minutes or until soft. Cut open, butter, and enjoy!
Use an electric mixer or potato masher to mash.
1 medium sweet potato weighs about 7 1/2 oz.
1 medium sweet potato = 1 1/4 cups shredded
1 medium sweet potato = 2/3 cup mashed
1 large sweet potato weighs about 9 oz.
One 17-oz. can sweet potatoes = about 2 cups drained and mashed
Sweet Potato Chips
2 large sweet potatoes, partially cooked and peeled
8 tablespoons (1 stick) butter, melted
Salt
Preheat oven to 450°. Line large baking sheets with foil; lightly grease. Slice potatoes to 1/4-inch thick. Dip potatoes in melted
butter and arrange on baking sheet so the chips do not overlap. Bake for 15 to 20 minutes. Sprinkle with salt.
Crock Pot Spaghetti
1 1/2 lbs. ground beef
1 1/2 tsp. Italian seasoning
2 tbsp. dry onions
1/2 tsp. garlic powder
1 tsp. salt
1 (4 oz.) can mushrooms
3 c. tomato juice
2 (8 oz.) cans tomato sauce
1 (4 oz.) pkg. spaghetti, broken in pieces
Brown ground beef in skillet. Place in crock pot. Add all remaining ingredients (except dry spaghetti) and stir together. Cook
on high 4 to 5 hours. Add dry spaghetti and stir in. Cook on high for 1 hour more.
Bugs Bunny Casserole
3 lb. lean ground beef
1 onion, chopped
1 tsp. salt
1 tsp. pepper
1 cup of cooked Rice
1 large head of cabbage cut in small pieces
2 cans of tomato soup
Brown ground beef with salt, pepper, & onions, drain if necessary, add rice. In a casserole dish, layer half of the cabbage then
half of the beef mixture, next spread 1 can of the tomato soup. Repeat with the remaining cabbage, then beef mixture, & top with
remaining tomato soup. Preheat oven 350° & bake for 1 hr. You can top the last 10 minutes with shredded cheddar or Swiss
cheese.
Pork Chops in Onion Gravy
1 tbsp. vegetable oil
4 AFM boneless center cut pork chops (about 1 1/2 lb.)
1 can Campbell's® Select Harvest Caramelized French Onion Soup
Ground black pepper
1/2 cup chopped celery
1/4 tsp. dried thyme leaves, crushed
1/2 cup uncooked regular long-grain white rice
Heat oil in skillet. Add chops and cook until browned. Pour off fat. Add black pepper, celery, thyme and rice. Heat to a boil.
Cover and cook over low heat 30 minutes or until done, stirring often.
Steak Topping
2 tsp. chopped fresh parsley
2 Tbsp. cream cheese, softened
4 tsp. crumbled blue cheese
4 tsp. plain yogurt; 2 tsp. minced onion
Impossible Pumpkin Cheesecake
1 can pumpkin (not pumpkin pie mix)
8 oz. bar cream cheese cut into small cubes
¼ tsp. vanilla
3 eggs
¾ c. sugar
½ c. biscuit mix
1 ½ tsp. pumpkin pie spice*
*(¾ tsp. each ground cinnamon and nutmeg is a good substitute for pumpkin pie spice.)
Spray a 9” glass pie pan or baking dish with cooking spray. Place all ingredients in blender. Cover and blend on high speed
about 2 minutes or until smooth. You can also blend with a hand beater on high 2 minutes. Pour mixture into baking dish. Bake
at 350° about 45 minutes just until puffy and center comes clean. DO NOT OVERBAKE. Cool first and then refrigerate about 3
hours. Top with a dollop of whipped cream, drizzle with caramel syrup, and sprinkle pecans over the top. Fancy and quick!
Seth’s Pumpkin Cake – by Malinda
1 can Libby's or other pumpkin (not pie mix)
1 can sweetened condensed milk
2 eggs
About 3 tsp. pumpkin pie spice
1 box white cake mix
½ c. water or more (thin it down to cake batter consistency)
Mix all ingredients. Bake at 350° in greased and floured 13x9 cake pan for about 35 minutes or until toothpick in center comes
out clean. Cream Cheese icing or Cool Whip is optional but really not needed.
Malinda Bone, MO for Arkansas, developed this recipe to everyone’s joy!
Lazy Apple Butter Makin’
6-10 lbs. apples – cut in halves and remove seeds
3 Tbsp. cinnamon
1 Tbsp. allspice
1 Tbsp. cloves
¼ to 1 cup dark brown sugar or Splenda brown sugar mix (optional)
1 cup fresh apple juice or cider
Line slow cooker with bag or lightly spray with cooking spray. Sprinkle with 1 Tbsp. of cinnamon. Turn cooker on high for one
hour and then reduce setting to low and go to bed. In the morning, turn the cooker off and let cool. After it cools, remove the
skins of apples. Mash with potato masher if necessary, stir in remaining spices. Taste for sweetness and add sugar if necessary.
After mixing, turn cooker back on high for 30 minutes, and then reduce the setting to low for 8 to 10 hours or until thick. Stir
mixture and spoon into sterilized jars and cap with lids. Water bath process for ten minutes or refrigerate. You can also freeze
for up to six weeks in proper containers.
1 3/4 c. all-purpose flour
1/4 tsp. baking soda
2/3 c. sugar
1 egg
1/2 c. chopped walnuts or pecans
2 tsp. baking powder
1/4 tsp. salt
1/3 c. shortening
1 c. mashed cantaloupe
In large bowl, mix flour, baking powder, soda and salt. Sift three times. Add nuts to flour mixture. In a separate bowl, cream sugar and shortening until
light and fluffy. Add eggs and mix well. Add mashed cantaloupe and mix well. Add flour and nut mixture half a cup at a time. Pour into greased loaf pan
and bake at 350 degrees about 50 minutes.
Black Pepper Cookies
3 eggs
2 cups packed light brown sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon ground black pepper
1 cup finely chopped walnuts
2 1/2 cups raisins
2 tablespoons chopped candied citron or other dried fruit (optional)
1/3 cup confectioners' sugar for decoration
Beat eggs with brown sugar. Stir in flour with baking powder, baking soda, salt, spices and pepper. Add nuts, raisins and citron and stir to coat. Pour
the egg-sugar mixture into flour mixture and stir to make stiff dough. Chill. Using rounded teaspoonful of dough roll into balls with floured hands. Put
on greased cookie sheet. Bake at 375 degrees F for 10 to 12 minutes. Sprinkle with confectioners' sugar.
Aunt Earlene’s Christmas Balls
From Earlene Crafton in Wenatchee Washington
20 rolled graham crackers (or use blender)
4 cups small marshmallow cut in half with scissors
1 cup finely snipped dates
1 cup finely chopped English walnuts
1 tsp. vanilla
1 can Eagle Brand Milk
Roll in balls the size of the English Walnuts and coat with fine coconut.
Applets and Cotlets
1 c. applesauce (or any flavor sauce)
1 lg. pkg. apple Jell-O (or 2 pkgs. unflavored gelatin)
1 c. sugar
1/2 c. chopped nuts (walnuts, pecans, etc.)
Powdered sugar
Heat (apple) sauce to boiling and add Jell-O and sugar. Stir until dissolved. Add nuts. Pour into a buttered pan. When set, slice into bite-size pieces,
rolling each piece generously in powdered sugar. Refrigerate leftovers in air tight container or bag (if there are any left!).
Grandmapig’s Sweet BBQ Sauce
Makes great Sloppy Joes and Meatloaf also!
1 gallon Hunt’s Ketchup
1 bottle Country Bob’s All-Purpose Sauce (any Wal-Mart or Kroger)
Also bottled as Western Sizzlin’s Steak Sauce
2 cups Dark Brown Sugar
1 cup apple juice
Mix all in a heavy bottom pan or Dutch oven. Simmer for 1-3 hours until very thick. Ladle into jelly or pint jars and seal. Process 10 minutes in hot water
bath. For Sloppy Joes, brown one pound of ground meat with ½ cup very finely chopped onion. Add ½ cup sauce and simmer for 15-20 minutes until
well blended. Serve on buns or over bread. This works well with beef, turkey, pork or venison.
Barbecue Brisket
tender. Cool some and slice across the grain.
6-8 lb. beef brisket (not corned beef)
1 tsp. garlic powder
1 tsp. salt and celery salt
3 oz. liquid smoke
1 Tbsp. onion powder
Dash black pepper
1 bottle Worcestershire Sauce
1 cup Grandmapig’s Sweet BBQ Sauce
Pour liquid smoke over brisket in baking pan. Sprinkle seasonings over both sides of meat and add Worcestershire Sauce. Cover with foil and
refrigerate overnight. Remove from refrigerator and bake at 275 for 4 hours, covered. Remove from foil and pour BBQ sauce over brisket. Return to
oven and bake uncovered for at least another hour or until tender. Cool some and slice across the grain
Oatmeal Pie
3 eggs, well-beaten
2/3 cup sugar
2/3 cup quick cooking oats (do not substitute other types)
2/3 cup coconut
2 Tbsp. butter
½ cup chopped nuts (English walnuts, black walnuts, or pecans)
1 eight-inch unbaked pie shell
Combine all filling ingredients, mixing well. Pour into pie shell after pricking bottom of shell with fork. This can hold up better if you pre-bake shell for
15 minutes before using for pie. Bake at 375 for 30 minutes or until done. We have even used hickory nuts in this.
Old-Fashioned Egg Custard Pie
Prepare one 9 inch pie shell and set aside. Beat 3 eggs until light and foamy. Add 2 cups scalded milk, ½ cup white sugar, 1/8 tsp. salt, and 1 tsp.
vanilla. Add a dash of nutmeg. Brush inside of pie shell with 2 Tbsp. melted butter; pour custard into pie shell. Bake at 450 for 10 minutes; reduce heat
to 325 and continue baking 25-30 minutes or until custard tests done. To test, insert knife in center… if clean, custard is done. Cook before serving.
Peach Preserves
(Makes about 7 half pints)
10 large peaches
6 Cups sugar
Use hard, ripe peaches. Wash peaches, Dip them in boiling water for 30-60 seconds until skins loosen. Then, dip them quickly in cold water and slip off
skins. Cut in half, remove pits, and cut them in slices. Combine peaches and sugar in a large, thick-bottom saucepan and let them sit for twelve to
eighteen hours in a cool place. Then, heat peach mixture slowly to a boil, stirring often to prevent sticking. Boil gently until fruit is clear and syrup is
thick, about 40 minutes. As mixture thickens, stir frequently to prevent sticking. Remove from heat and quickly skim off foam, if necessary. Fill hot jars
immediately with peaches, leaving 1/4 inch head space. Add boiling syrup to cover peaches, leaving same 1/4 inch head space. Wipe jar rims and
apply lids. Process in boiling water bath. Half pints, 5 minutes. Pints, 10 minutes.
Pear Preserves
(makes about 5 half pints)
6 medium sized pears, 1 lemon
2 1/2 C water
1 1/2 C sugar + 1 1/2 C sugar
Use hard, ripe pears. Wash pears and peel them. Cut them in halves or quarters and remove cores. Wash lemon and cut it into thin slices. Combine 1
1/2 C sugar and water in large, thick bottom saucepan. Heat over high heat and boil for 2 minutes. Add pears, reduce heat, and boil gently for 15
minutes. Add 1 1/2 C sugar and lemon slices. Stir until sugar dissolves. Then, increase heat and boil rapidly until pears are clear, about 25 minutes.
Remove pan from heat, cover it, and let pears sit for 12 to 24 hours in a cool place. Then, heat pears and syrup to boiling. Fill hot jars immediately with
pears, leaving 1/2 Inch head space. Add boiling syrup to cover pears, leaving 1/4 inch head space. Wipe jar rims and apply lids. Process in boiling
water bath. Half pints, 5 minutes. Whole pints, 10 minutes.
Orange Lemon Marmalade
(Makes about 4 half pints)
4 oranges, 4 lemons, sugar, water, 1/4 tsp canning salt
Use smooth, thick skinned, well colored fruit that is free of blemishes. Peel oranges and lemons and remove white membrane beneath peeling. Set fruit
pulp aside. Slice peeling into very thin strips. Parboil strips of peeling three times by adding 1 quart of cold water to strips in a large, thick bottom
saucepan, bringing to a boil, boiling five minutes. Then, drain and discard water after each cooking. Cut pulp of fruit into thin slices and remove
membranes. Combine pulp and drained, parboiled peel. Measure fruit (pulp, juice, and parboiled peel) into large saucepan. Add 3 cups water for each
cup of fruit mixture. Boil mixture rapidly for 40 minutes. Measure fruit mixture again and add 1 cup sugar for each cup of fruit. Add salt. boil mixture on
high heat for fifteen minutes. If a thicker marmalade is desired, boil longer but stir and watch carefully to avoid scorching. Remove from heat and let
stand until slightly cool. Then, stir to distribute fruit equally. Fill hot jars immediately with marmalade, leaving 1/4 inch head space. Wipe jar rims and
apply lids.
Process in boiling water bath. Half pints, 5 minutes; Pints, 15 minutes.
Johnny Brown Pie
1 cup sugar
½ cup flour
½ cup melted butter
2 eggs, beaten
6 oz. pkg butterscotch chips
1 cup broken or chopped pecans
1 tsp. vanilla
1 bottom pie crust
Mix all ingredients well and pour into pie crust. Bake at 350 until center is set.
Soft Cake Mix Cookies
1 box regular cake mix, any flavor (BE CREATIVE!)
½ cup vegetable oil
2 eggs
(optional) 1 cup raisins, nuts, coconut, or chips any flavor
Heat oven to 350 degrees. Combine cake mix, oil, and eggs. Mix well. Add any optional ingredients. Drop by teaspoonfuls about 2 inches apart on an
ungreased cookie sheet. Bake 8 to 10 minutes but do not overcook. Makes about 3 dozen cookies. This leaves the baker open to creativity such as
carrot cake mix with cream cheese icing, German chocolate cake with coconut pecan frosting, etc. Some favorites are strawberry cake mix with
strawberry icing or butter pecan cake mix with butter pecan icing.
Southern Beef Hash
Sauté ½ cup each bell pepper and sweet Bermuda onions over low heat in heavy skillet for 10 minutes. Add ¼ cup strung, diced celery, 2 Tbsp. butter,
1 cup diced raw potatoes, 1 cup roast beef drippings or stock, and 2 cups cold cubed leftover pot roast. Cook slowly 40 minutes. Mix 2 Tbsp. corn
starch with ½ cup water until blended. Stir into pan while hash is bubbling and cook until thickened as desired, adding more stock or water if needed
and stirring frequently.. This is why country women cook twice as much roast on Sundays… that and just in case relatives drop in. Add more potatoes
to this to stretch the meal for more people.
Fried Corn
Boil several ears of corn for 5 minutes covered by salted water. Cool enough to handle and cut kernels from cob, scraping all of milk out of the cob.
You can skip first step by using microwave or leftover grilled in the husk corn. Melt 2 heaping Tbsp. butter in iron or heavy non-stick skillet, add corn,
sprinkle with 1 tsp of sugar (if corn is leftovers or frozen), salt and pepper to taste, and fry slowly. Stir fry until lightly browned. Watch carefully or it
will burn. You can add ½ cup white sauce and cook a little longer to make delicious homemade creamed corn unlike anything you have ever had from a
can!
Pumpkin Butter
4 c. cooked pumpkin, mashed
1 (2 oz.) pkg. powdered pectin
4 1/2 c. sugar (I use brown sugar)
1 tbsp. pumpkin pie spice
1/2 tsp. unsalted butter
Cook pumpkin in slow cooker with ½ cup apple juice or cider until soft and thick. I leave it on at least 4-6 hours. Mash with potato masher or large
wooden spoon. Place pumpkin in Dutch oven or heavy kettle. Stir in pectin. Place over high heat and bring to boil, stirring constantly. Stir in sugar,
spice and butter. Continue stirring and bring to full rolling boil. Boil hard exactly four minutes. Remove from heat. Stir five minutes. Ladle into half-pint,
sterilized jars, leaving 1/4-inch head space. Adjust caps to manufacturer's directions. Process 10 minutes in boiling water bath. After cooking, check
seals.
Pumpkin Crumb Cake by Christy Jordan, www.southernplate.com
Batter
1 (15 oz.) Can Pumpkin
2 cups sugar
1 cup milk
2 cups self-rising flour
1 stick margarine
2 eggs
1 tsp. vanilla
1½ tsp. Cinnamon
Crumb Topping
1 stick (1/2 c.) Margarine
1 cup brown sugar (dark or light)
1 cup flour (self-rising or plain, whatever you have on hand)
1 cup oats (quick or old fashioned)
Spray 9×13 inch pan with cooking spray. Place all batter ingredients into large mixing bowl. Mix until well blended. In medium bowl, place all topping
ingredients. Cut together with a long tined fork until well blended. Pour 1/2 of batter into pan, top with 1/2 crumb mixture. Pour remaining batter over
and top with remaining crumb mixture. Bake for 45 minutes to an hour at 350.
Cake is done when toothpick inserted in center comes out clean.
Sweet Potato Basics
To cook sweet potatoes, wash, peel, and cut off ends. Cut into quarters. Cook in enough boiling salted water to cover for 25 to 35 minutes. Or place 1
lb. peeled and cubed sweet potatoes in a casserole dish with 1/2 cup water. Micro-cook, covered, on 100% power (high) for 10 to 13 minutes. Cool,
then mash. OR, wrap sweet potato in plastic wrap and microwave unpeeled potato for 5-7 minutes or until soft. Cut open, butter, and enjoy!
To mash, use an electric mixer or potato masher.
1 medium sweet potato weighs about 7 1/2 oz.
1 medium sweet potato = 1 1/4 cups shredded
1 medium sweet potato = 2/3 cup mashed
1 large sweet potato weighs about 9 oz.
One 17-oz. can sweet potatoes = about 2 cups drained and mashed
Sweet Potato Chips
2 large sweet potatoes, partially cooked and peeled
8 tablespoons (1 stick) butter, melted
Salt
Preheat oven to 450 degrees. Line large baking sheets with foil; lightly grease. Slice potatoes to 1/4-inch thick. Dip potatoes in melted butter and
arrange on baking sheet so the chips do not overlap. Bake for 15 to 20 minutes. Sprinkle with salt.
Impossible Pumpkin Cheesecake
1 can pumpkin (not pumpkin pie mix)
8 oz. Bar cream cheese cut into small cubes
¼ tsp. Vanilla
3 eggs
¾ c. sugar
½ c. biscuit mix
1 ½ tsp. Pumpkin pie spice
(3/4 tsp. ea. ground cinnamon & nutmeg- good substitute pumpkin pie spice.)
Spray a 9” glass pie pan or baking dish with cooking spray. Place all ingredients in blender. Cover and blend on high speed about 2 minutes or until
smooth. You can also blend with a hand beater on high 2 minutes.Pour mixture into baking dish. Bake at 350 about 45 minutes just until puffy and
center comes clean. DO NOT OVERBAKE. Cool first and then refrigerate about 3 hours. Top with a dollop of whipped cream, drizzle with caramel
syrup, and sprinkle pecans over the top. Fancy and quick!
Pumpkin Cake
1 can Libby's or other pumpkin (not pie mix)
1 can sweetened condensed milk
2 eggs
About 3 tsp. pumpkin pie spice
1 box white cake mix
½ c. water or more (thin it down to cake batter consistency)
Mix all ingredients. Bake at 350 in greased and floured 13x9 cake pan for about 35 minutes or until toothpick in center comes out clean. Cream Cheese
icing or Cool Whip is optional but really not needed.
Lazy Apple Butter Makin’
6-10 lbs. Apples – Cut in halves and seeds removed
3 Tbsp. Cinnamon
1 Tbsp. Allspice
1 Tbsp. Cloves
¼ to 1 Cup Dark Brown Sugar or Splenda Brown Sugar Mix (optional)
1 cup Fresh Apple Juice or Cider (I use Motts or local farms)
Line Slow Cooker with Bag or lightly spray with cooking spray. I fill a 6-7 qt. size up. Sprinkle with 1 Tbsp of Cinnamon. Turn cooker on high for one
hour and then to low and go to bed. In the morning, turn off cooker and let cool. After it cools, remove skins of apples. Mash with potato masher if
necessary, stir in remaining spices. Taste for sweetness and add sugar if necessary. After mixing, turn cooker back on high for 30 min., then to low for
8-10 hours or until thick. I go to bed until morning! Get up, stir, sterilize jars and lids, and spoon butter into jars. Water bath process for 10 minutes or
refrigerate. You can also freeze for up to six weeks in proper containers. After your first batch, you will be able to judge times better depending on
your cooker.
Bean Relish
7 (16 ounce) cans kidney beans or black beans, rinsed and drained
1/2 cup minced onion
1 clove garlic, minced
2 cups mayonnaise
2 cups sweet pickle relish
1 teaspoon salt
1 dash white or black pepper
2 teaspoons dry mustard
Stir together beans, onion, garlic, mayonnaise, and relish. Mix in salt, pepper, and mustard. Mix well, and refrigerate for several hours before serving.
Diabetic Cornbread
1 cup cream of wheat (farina)
1/2 cup of flour
1/2 teaspoon baking powder
1cup milk
1/2cup oil
1 egg.
Spray a 9 inch pan with cooking spray. Mix like cornbread and cook until a golden brown. Tastes like cornbread made from cornmeal!
Watermelon Rind Relish
For this recipe, you'll need the rind of a five-pound melon. Use the white inner rind, not the outer green part, which might have been waxed. Shred the
rind with the large holes of a box grater, or cut it into chunks and shred it in a food processor. Serve the relish with ham or fish, or stir a little into
steamed carrots. Makes 3-1/2 cup
3 quarts water
6 cups shredded watermelon rind
1 cup sugar
1 cup cider vinegar
1 1/2 tablespoons dry mustard
2 teaspoons ground turmeric
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon celery seeds
Bring 3 quarts water to a boil in a large saucepan. Add rind; cook 3 minutes. Drain well. Combine sugar and remaining ingredients in pan; bring
mixture to a boil. Reduce heat, and simmer 2 minutes. Stir in watermelon rind; simmer, uncovered, 30 minutes or until most of liquid is absorbed,
stirring frequently. Cool; pour relish into airtight containers. Refrigerate Watermelon Rind Relish in airtight containers up to two months or water
process jars for 15 minutes.
Sweet Onion Relish
2 white onions, diced
1/2 cup mayonnaise
1/2 cup rice wine vinegar
2 tablespoons brown sugar
2 tablespoons chopped chives
Mix everything up together in a bowl. Place in a bowl that will seal or cover with plastic wrap and let the flavor all mix together for a few hours.
Peach Butter
(Makes about 8 half pints)
18 medium sized peaches
4 cups sugar
Use fully ripe peaches that have no insect or disease damage. Wash peaches and dip in boiling water for 30 to 60 seconds until skins loosen. Dip
quickly in cold water and slip off skins. Cut peaches in half, remove pits, and chop. Place in large, thick bottom sauce pan and cook until soft, adding
only enough water to prevent sticking. Press peaches through a sieve or food mill. Measure pulp. Place two quarts peach pulp in saucepan. Add sugar
and cook until butter is thick and has taken on a glossiness or sheen. As mixture thickens, stir frequently to prevent sticking. Fill hot jars immediately
with the butter, leaving a 1/4 inch head space. Wipe jar rims and apply lids. Process in boiling water bath. Half pints, 5 minutes; Pints, 10 minutes
Black-eyed Pea Loaf
2 tablespoons butter
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 teaspoon curry powder
2 cups cooked black-eyed peas, drained
1/3 cup raw rolled oats
1/2 cup yellow corn meal
2 cups vegetable broth or chicken broth
Salt & pepper to taste
Preheat oven to 350°. Grease a 9-inch loaf pan. In a large skillet, heat the oil over medium-low heat and add the onion and chopped bell pepper; sauté
until the onion is tender and golden, about 5 minutes. Add the curry powder and cook, stirring, for about 2 minutes longer. Add the black-eyed peas,
rolled oats, cornmeal, and broth; stir well. Turn the black-eyed pea mixture into the prepared loaf pan; bake for 45 minutes, or until the oats and
cornmeal are cooked and have absorbed all the liquid. The consistency should be that of a very thick mush. Stir in salt and pepper to taste and press
the mixture firmly in the pan. Let the loaf cool; chill thoroughly in refrigerator. Turn loaf out of pan; cut into slices. Eat cold or fry in butter. (Like Fried
Polenta or Grits)
Okra Pickles
Pack 4-5 hot, sterilized pint jars with very small okra pods that have been thoroughly washed. Place a garlic bud in each jar and a small hot pepper, if
desired. Make a brine of 1 pt. white vinegar, 1 qt. water, 1/3 cup salt, and 2 tsp. dill seed. Bring brine to a boil and pour into jars. Seal. Process in hot
water bath for at least 10 minutes. Let flavors ripen in jars 4-6 weeks before opening for use.
Copper Pennies
2 lb. carrots (can also use frozen sliced carrots as in AFM Signature Box)
1/2 c. white sugar
1/4 c. salad oil (I use olive or canola)
3/4 c. cider vinegar
Green pepper, diced fine, optional
1 onion, diced or very thinly sliced and separated
1 tbsp. prepared mustard
2 tsp. Worcestershire sauce
1 can condensed tomato soup (NOT Cream of Tomato)
Cut the carrots in 1/4 inch slices (these look like copper pennies). Cook until barely tender in salt water. Drain. Mix remaining ingredients and pour over
carrots. Marinate overnight in refrigerator. This will keep a week refrigerated. I think they get better daily. (Drain canned carrot slices and cover with
marinade.)
Leftovers Chicken Pot Pie
Mix 2 cups leftover cooked chicken breast, 1 lb. frozen peas & carrots,
2 cups finely chopped leftover cooked potatoes, 1 can cream of celery soup, 1 can cream of mushroom soup,and 1 jar roasted chicken gravy. Stir in
onion powder, salt & pepper to taste. Prick 2 deep dish pie shells with fork and bake until light brown. You can edge the top with foil if needed since
this will be baked again. Pour ½ mixture in each shell, cover with unbaked pie crusts or puff pastry. Bake at 375 until top is brown and inside bubbly.
You can also bake this in a larger 13x9 pan for larger families and double recipe. Great for a potluck when you are in a hurry!
Carrot Zucchini Fritters
2 T. Finely chopped onion
1 T. Butter
1 egg, slightly beaten
2 medium zucchini, shredded and squeezed dry ( about 1 ½ cups)
1 large carrot, shredded
1/3 c. flour
1/3 c. grated parmesan cheese
1 T. Cornmeal
½ t. salt
1/8 t. pepper
Place butter in a microwave-safe dish. Cover; microwave on high until melted. Add onion, melted butter, egg, zucchini and carrot. In a bowl, combine
flour, cheese, cornmeal, salt, and pepper; stir in vegetable mixture just until combined. In a skillet or deep fat fryer, heat 2 in. of oil to 375 degrees.
Drop rounded Tbsp. of batter into oil. Fry for 1-2 minutes until deep golden brown, turning once. Drain on paper towels.
Microwave Pickles
1 large cucumber, sliced
1 teaspoon salt
1 onion, thinly sliced
1/2 teaspoon mustard seeds
1 cup white sugar
1/2 cup distilled white vinegar
1/4 teaspoon celery seed
1/4 teaspoon ground turmeric
In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, white sugar, distilled white vinegar, celery seed and turmeric.
Microwave on high 7 to 8 minutes, stirring twice, until cucumbers are tender and onion is translucent. Transfer to sterile containers. Seal and chill in
the refrigerator until serving.
Green Tomato Pie
(also called Poor Man’s Mincemeat Pie)
Wash 8 medium sized green tomatoes, remove stems and chop fine. Place in a stewer (we call it a saucepan) with enough water to cover; cook for
about 15 minutes. Remove from heat and add 2 Tbsp. Lemon juice (or vinegar if you don’t have any lemons), ¼ tsp. Salt, 1 cup sugar, and ¼ tsp.
Cinnamon. Melt 2 Tbsp. Butter and when cooled blend in a heaping Tbsp. of cornstarch. Add to tomato mix. Add 1 cup seeded raisins, mix well, and
pour into 10 inch pie pan lined with a real good crust. Criss-cross slices of crust over the top lattice-style, crimping the edges to hold in the juice. Bake
in a hot oven for about 25 minutes. Great way to use up end of season tomatoes before frost! You can make these pies in foil pans ahead and freeze.
Wrap entire pie in heavy aluminum foil and then in white freezer wrap, sealed tight. Keep up to 4 months. When ready to eat, remove from freezer,
remove coverings, thaw, warm in 250 oven until bubbly and serve with some ice cream.
Tennessee Green Tomato Relish
4 qt. green tomatoes, cored
2 sweet red bell peppers, cored and seeded
2 small sweet onions, peeled and chopped
1/2 tsp. celery seed
1 tsp. mustard seed
1 Tbsp. dry mustard
2 tsp. ground clover
Coarsely grind tomatoes, peppers, and onions. Put spices in small cheesecloth or muslin bag and tie shut with long string. Boil in a pot with the
vinegar, salt, and sugar for 15 minutes. Add ground vegetables and simmer for one hour. Remove spice bag and ladle relish into hot, sterilized jars.
Seal and process in hot water bath for 10 minutes. Let cool completely and tighten lids. Store in dark, cool place. Do not use for first week. Great way
to use up tomatoes just before frost!
Fried Green Tomato and Egg Hollandaise
3 or 4 large firm green tomatoes
Salt
2 cups vegetable or peanut oil, for deep-frying
1 cup buttermilk
2 cups self-rising flour
6 slices bacon, cut in half and cooked until crisp
6 eggs, poached
Hollandaise sauce, recipe follows
Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for
the salt to pull the water out of the tomatoes, approximately 30 minutes. In a skillet, heat the oil for deep-frying over medium high heat. Dip the
tomatoes into buttermilk, then dredge them in flour. Deep-fry until golden brown. Keep warm. Meanwhile, prepare Hollandaise Sauce. To assemble
each serving, place 2 fried tomatoes on a plate. Top with 2 strips of cooked bacon in a criss-cross fashion. Top bacon with a poached egg, spoon on
Hollandaise Sauce.
Hollandaise Sauce:
2 egg yolks
4 tablespoons cream
2 large tablespoons butter
1/2 lemon, juiced
Pinch salt
Pinch sugar
Chicken broth, optional
1 tablespoon white vinegar
Combine all ingredients in the top of a double boiler, over boiling water. Stir until thick, approximately 3 minutes; set aside until ready to use. Do not
reheat or cover the pot. Thin, if needed with a little chicken broth. Stir in the vinegar.
Quick Pickled Cucumber, Tomato and Onion
2 cucumbers, peeled and thinly sliced
½ large Vidalia onion, thinly sliced
1 Tbsp. cider vinegar
1 tsp. salt
1 large tomato, cored and coarsely chopped
1½ Tbsp. finely chopped fresh dill
Black Pepper to taste
In a medium bowl, combine the cucumber and onion. Sprinkle with the vinegar and ½ tsp of the sale. Cover tightly and let stand for 30 minutes. Toss
the tomato with the remaining salt. Add it to the mixture. Add the dill and pepper to taste and toss to combine. Taste and adjust the seasonings. Great
to cleanse the palate, especially with catfish!
Arkansas Persimmon Pudding
4 c. persimmon pulp
2 eggs
1 c. white sugar
4 c. all-purpose flour
2 tsp. baking soda
6 c. milk
1 Tbsp. butter
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, stir together the persimmon pulp and eggs using a whisk. Stir in sugar. Combine
the flour and baking soda; stir into the persimmon alternating with milk until smooth. Pour into a large greased crock or casserole dish. Drop dabs of
butter on top. Bake for 2 hours in the preheated oven, stirring every 15 minutes. Pudding will be dark brown when finished. Serve hot or cold.
Crabapple jelly
These small, tart cousins of the more common varieties of table apples were often grown on the small place for making jelly and preserves.
3 lbs. crabapples (about 10 cups, cut up)
4 cups water
2 cups sugar
2 Tbsp. lemon juice
1 pkg. Sure-Jell
Add the cut-up crabapples and water to a pot and bring to a boil. Simmer, covered, until the fruit is soft. Put the fruit in a jelly bag or similar cloth bag
and allow to drain until you have about 4 cups of juice. Put the juice back on the heat and bring to a boil. Add the Sure-Jell and mix well. Slowly stir in
the sugar. Allow to boil for about 15 minutes, stirring constantly to prevent scorching. Remove the mixture from heat and pour into your jars. Attach the
lids and allow to seal. Makes about 3 pints.
Heirloom Pear Honey
A family staple. Uses the old variety of pears that are rock hard when picked. They must be placed in a sack or on a table or shelf to ripen before they
are used. Many of these vigorous old pear trees are still found on home sites scattered around the country, including our farm in Izard County AR.
6 cups ground pears (peeled, sliced, and cored first)
1/2 cup water
4 cups sugar if sweet pears, otherwise 5 cups
2 tsp. lemon juice or Fruit Fresh
1 pkg. fruit pectin
Mix the pears with the pectin and bring to a boil. Add sugar, lemon juice. Heat and simmer until thickened as desired or use a recipe for pear jam. Stir
occasionally. Check for jell by the two drops off the spoon method. Pour the mixture into hot jars and apply the two-piece lids. Cover the jars with a
towel and they should self-seal.
Corn Cob Jelly
12-14 red corn cobs
6 cups sugar
2 pkgs. Sure-Jell
Start by gathering a few dozen red corn cobs. Most field corn varieties have red cobs. I’m not sure if the red cobs do anything for the flavor, but they
do add the nice red color to the finished jelly. I went out just hours behind the corn picker and gathered up a good supply.
Simple fixins for corn cob jelly:
Take a dozen or so of the cobs and break them into thirds. Put the pieces into a large pot and cover with water. It should take about 9-10 cups of water.
Cover the pot and boil for 30 minutes. While the cobs are a-cooking, get your jars and lids ready. After that time, drain and strain the liquid through a
cloth, such as an old tee shirt. Take 6 cups of the liquid and put back on the heat. Bring to a boil and add 2 packages of Sure-Jell. Next, gradually add
6 cups of sugar. Return the pot to a boil, stirring to prevent sticking or scorching. Boil for 3 minutes. Remove from heat and ladle into the clean and
ready jars. Snugly apply the lids, cover the filled jars with a towel and allow them to self-seal. This recipe makes about 5 pints.
Chow Chow (Also called Piccalli)
In a large deep enamel or nonstick pan, stir together the following:
2 Tbsp. coarse salt, non-iodized
2 cups cider vinegar (red)
1 Tbsp. yellow mustard seed
1 tsp. ground ginger
1 cup sugar
½ cup light corn syrup
1 Tbsp. celery seed
1 tsp. ground turmeric
Simmer for 20 minutes and add the following vegetables:
2 lbs. green tomatoes (3 cups) thinly sliced
3-4 cups (small head) of cabbage chopped
1 qt. (6-8) chopped green bell peppers (or orange or red)
1 ½ cups (3 medium) sweet onion chopped
Bring back to boil and simmer for another 20-30 minutes. Ladle into sterilized canning jars, making sure liquid covers vegetables and leaving at least
½ inch headspace. Be sure to wipe rims carefully before sealing. Process in hot water bath for 10 minutes. Usually makes 3-4 pints or 6-8 jelly jars.
For more information on canning and preserving, go to www.southernplate.com for a canning tutorial or go online with your local agricultural extension
office. They often have interesting recipes and many safety tips. Work up your produce in Angel Food Ministries fruit and vegetable box for treats
later! Also visit your local farmers markets.
No Crust Apple Pie
6 cups apples - peeled, cored and sliced
1 ¼ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 cup white sugar
½ cup buttermilk baking mix
¾ cup milk
2 eggs
2 tablespoons butter, softened
1 cup buttermilk baking mix
½ cup chopped walnuts
1/3 cup dark brown sugar
3 tablespoons margarine, chilled
Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, combine apples, cinnamon, nutmeg, white sugar and 1/2 cup baking mix. Stir together milk and eggs. Mix into apple mixture, Pour
filling into pie plate. Dot with butter. Topping: In a large bowl, stir together 1 cup baking mix, walnuts, brown sugar and margarine. Mix until crumbly
and sprinkle over top of apples. Bake for 60 minutes, or until apples are soft and topping is golden brown. Great served with ice cream!
MARCH 2010
Dole 5-A-Day Kids Cookbook. Recipes for breakfast, soups, salads, pizzas, wraps, snacks, main dishes & beverages inside this 68 page cookbook.
$1.95. Go to this website to order. http://partner.rescoonline.com/Program.aspx?pgmid=139
Orange Beef
Stretch your meals by using your steak in this way… absolutely delicious!
1/3 cup cornstarch
½ teaspoon salt
1 ¼ pounds beef steak (strip steaks work well for this)
6 tablespoons vegetable oil
1 tablespoon sesame oil
1 clove garlic, minced finely
½ cup orange juice
2 tablespoons orange marmalade
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
4 cups cooked white rice, for serving
Slice beef steak thinly across the grain and cut into 2”x1/2” strips. In a large bowl, whisk together cornstarch and salt. Add beef; toss to coat. Shake
off any excess. In a large skillet, heat 3 Tbsp. oil over medium-high heat. Add half of beef and fry until browned on all sides, about 5 minutes. Using a
slotted spoon, put beef in a colander. Wipe any browned bits from skillet, and repeat using remaining 3 Tbsp.vegetable oil and second batch of beef.
Wipe out skillet. Add sesame oil and garlic to skillet and cook for 1 minute over medium heat. Stir in orange juice, marmalade, soy sauce and vinegar
and cook over medium-high heat until slightly syrupy, about 4 minutes. Reduce heat to medium and stir in beef to coat with orange sauce. Heat 2
minutes or until heated through. Serve beef and sauce over rice.
Buttermilk Pie
3 cups sugar
1 cup butter
4 beaten eggs
½ cup flour
1 cup buttermilk
2 teaspoons vanilla extract
Dash of salt
1 unbaked pie shell
Pre-heat oven to 350. Cream butter and sugar together, and then add beaten eggs, flour, buttermilk, vanilla extract, and salt. Blend thoroughly and
pour into pie shell. Bake 40 to 45 minutes.
Cabbage Patch Casserole
3 lb. lean ground beef
1 onion, chopped
1 tsp. each salt and pepper
1 cup of cooked Minute Rice
1 large head of cabbage cut in small pieces
2 cans of tomato soup
Brown ground beef with salt, pepper, & onions, drain if necessary, add rice.
In a casserole dish, layer half of the cabbage then half of the beef mixture, next spread 1 can of the tomato soup. Repeat with the remaining cabbage,
then beef mixture, & top with remaining tomato soup. Preheat oven 350 degrees & bake for 1 hr.
Monster Meal
The recipe is courtesy of Salvation Army commodity chefs.
1 onion, finely diced
1 tbsp. butter or margarine
1 lb. ground beef or any ground meat
1 can each Manwich sauce & creamy tomato soup
1/4 cup brown sugar
1 tsp. each garlic powder & chili powder
2 tbsp. Worcestershire sauce
3 tbsp. dry milk
1 lb. pasta, cooked and drained
1 can whole-kernel corn, drained, & 1 can kidney beans, drained
2 cups shredded cheese
Sauté diced onion in butter in large skillet. Add ground meat and brown. Drain off grease. Add Manwich sauce, soup, brown sugar, garlic powder, chili
powder and Worcestershire sauce and simmer. Combine 3 tablespoons dry milk with 1/2 cup water and add to meat mixture. Put cooked noodles in
large pot (can use same pot noodles were cooked in). Pour the meat mixture over the noodles and stir. Add corn, kidney beans, and cheese. Stir and
heat through and through.
MARCH RECIPES
Heavenly Meatballs
1 pound extra lean ground beef
1/2 teaspoon sea salt
1 small onion, diced 1/2 teaspoon garlic salt
1 1/2 teaspoons Italian seasoning
1 1/2 tablespoons Worcestershire sauce
1/3 cup skim milk
1/4 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs
Preheat an oven to 400 degrees F (200 degrees C). Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning,
oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until
evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet. Bake in the preheated oven until no longer pink in the center, 20 to
25 minutes.
Bacon Chicken Breasts (from Signature or Special #3)
4 skinless, boneless chicken breast halves (debone split ones first)
3/4 cup honey
1/2 cup prepared mustard
Morton’s Nature Seasons or lemon pepper to taste
4 slices bacon, cut in half
4 thick slices mozzarella, provolone cheese, or other cheese of your choice
About ½ cup fresh fine grated Romano Cheese or Parmesan
Preheat oven to 375 degrees F (190 degrees C). Cut a slice in the side of the chicken breast. Season inside chicken and stuff with cheese. Place the
chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with seasonings. Bake chicken 25 minutes in the
preheated oven. Top each breast half with 2 bacon slice halves. Sprinkle evenly with Romano or Parmesan cheese. Continue baking 10 minutes, or until
chicken juices run clear, bacon is crisp, and cheese is bubbly.
Quick Fruit Dip
Mix one cup plain or vanilla yogurt with 4 tsp. powdered sugar or Splenda.
Cut pineapple, cantaloupe, apples (Produce Box) in chunks, dip and enjoy!
Family Favorite Sawdust Pie
From Christy Jordan at www.southernplate.com
7 egg whites (Save the yolks, yellow part for another dish)
1 ½ C Sugar (can use Splenda!)
1 ½ C Graham cracker crumbs
1 ½ C Pecans (or walnuts – can omit nuts if needed)
1 ½ C Sweetened Flaked Coconut
9″ unbaked deep dish pie shell
Mix all ingredients together and stir by hand. Pour into unbaked pie shell. Bake in preheated 325 degree oven until set, about 25-30 minutes. Do not
over bake. Serve warm with sliced bananas and whipped cream.
You can add any chocolate chips or white or butterscotch chips to this, also.
Holiday Fruit Salad- also from Christy Jordan!
6-8 Apples
6 Oranges
1 lb Grapes
3-4 Cans Fruit Cocktail (You can use generic, it is every bit as good!)
1 Cup sugar
6 egg yolks (left over from Sawdust Pie)
*On any of this fruit, feel free to change according to your personal taste.
Peel fruit and chop into small pieces. Cut oranges over apples so that the juice from the oranges will stop the apples from turning dark. Pour fruit
cocktail over fruit. Drain juice from fruit into saucepan. Add 1 cup sugar and 6 egg yolks. Blend well. Cook approximately 15 minutes over medium
heat stirring occasionally until slightly thickened. Cool. Pour over fruit. Cover and refrigerate. Will keep in fridge for a week. Make at least 24 hours
ahead so that flavors can marry. Optional: Coconut and pecans. Bananas can be added but they turn dark quick and the fruit salad will not last as
long in refrigerator.
Timesaving Pork and Beans
4 boneless, center cut pork chops (from Signature box)
2 tsp. light brown sugar
Salt and Pepper, to taste
1 tsp. vegetable oil
½ cup apple juice (half of a juice box!)
1 can (15oz) baked beans
1 can (7oz) corn kernels, drained (or ½ lb. from Signature box)
1 tsp. apple cider vinegar
Season pork chops on both sides with sugar and salt & pepper to taste. Heat oil in a large skillet over medium heat. Brown chops on both sides. Add
the apple juice and heat to boiling. Stir in the baked beans, corn, vinegar and thyme, if desired. Stir briefly to combine. Simmer until chops are just
firm to the touch. Turn off heat, cover 5 minutes. Remove chops. If the beans are too runny, stir & boil over high heat for a few minutes until lightly
thickened.
Colcannon (FOR ST. PATRICK’S DAY!)
3 pounds potatoes, scrubbed well (in Produce Box)
2 sticks butter
1 ¼ cups hot milk
Black pepper to taste
1 head cabbage, cored and finely shredded (in Produce Box)
1 (1-pound) piece corned beef, ham or bacon, cooked the day before
1 medium onion chopped fine (in Produce Box)
Chopped parsley leaves, for garnish
Steam or microwave (in plastic wrap) the potatoes in their skins for 30 minutes. Peel using a table knife. Chop with a knife before mashing well to
remove all lumps. Add 1 stick butter in pieces. Add hot milk slowly, stirring all the time. Season with black pepper to taste. Boil the cabbage in
unsalted water until it turns a darker color. Add 2 Tbsp. butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the
pan. Chop into small pieces. Remove any fat from ham and chop into small pieces. Lightly sauté in butter with onions until onions are slightly tender.
Add cabbage, onions, and ham to mashed potatoes, stirring them in gently. Serve in individual soup plates. Make an indentation on the top by swirling
a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley. You may want salt depending on salt in your meat.
Cornmeal Crusted Fish Filets
3 Tbsp. yellow cornmeal
Salt and Pepper to taste
4 (4-6 ounce) tilapia, cod or whitefish fillets (in SEAFOOD box)
Cooking spray
2 Tbsp. butter, softened
1 tsp. grated lime rind (can also use lemons)
½ tsp. fresh lime juice
Preheat broiler. Combine cornmeal and seasonings in a shallow dish. Coat both sides of fish with cooking spray. Dredge fish in cornmeal mixture.
Place fish on a broiler pan coated with cooking spray. Broil 10 minutes or until fish flakes easily with a fork or until desired degree of doneness.
Combine butter, rind, and juice in a small bowl; stir well. Spread mixture on hot fish.
Leftovers Chicken Pot Pie
Mix 2 cups leftover cooked chicken breast, 1 lb. frozen peas & carrots,
2 cups finely chopped leftover cooked potatoes, 1 can cream of celery soup, 1 can cream of mushroom soup, and 1 jar roasted chicken gravy. Stir in
onion powder, salt & pepper to taste. Prick 2 deep dish pie shells with fork and bake until light brown. You can edge the top with foil if needed since
this will be baked again. Pour ½ mixture in each shell, cover with unbaked pie crusts or puff pastry. Bake at 375 until top is brown and inside bubbly.
You can also bake this in a larger 13x9 pan for larger families and double recipe. Great for a potluck when you are in a hurry!
A Fresh Start
January 2010
The Earth is the Lord’s and the fullness thereof!
Psalm 24:1
Spice Cake
2 cups flour
1-1/4 cups granulated sugar
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon nutmeg
1 cup milk
2/3 cup tomato ketchup
2/3 cup vegetable shortening
3 Eggs
1/2 cup finely chopped walnuts
Grated peel of 1 lemon
Preheat oven to 350 F. Sift flour, sugar, baking soda, baking powder, salt, and nutmeg together into a large mixing bowl. In a separate bowl, place
milk, Ketchup, and shortening; beat 2 minutes with electric mixer. Add eggs and beat 2 minutes longer. Scrape Ketchup mixture into flour bowl and
slowly incorporate with an electric mixer. Fold in nuts and lemon peel. Spread batter evenly in 2 greased and floured 8-inch round layer pans or in a
13x9 baking pan. Bake 30 to 40 minutes or until cake tester inserted in center comes out clean. Allow cake to completely cool. Frost with butter cream
or cream cheese frosting if desired, but we like it just as it is in the 13x9 pan.
Any Bean Soup
2 lb dry pinto, butterbeans, great northern or navy beans
4 quarts water
1 thick slice of leftover ham, diced (1 cup)
¼ cup (1/2 stick) butter
1 medium onion, chopped
Salt and pepper to taste
¼ cup fresh parsley, optional
1 can crushed tomatoes, optional
Rinse the beans in hot water until they are clean. Place them in a stockpot, add the water, and bring to a boil. Reduce the heat and simmer for 3 hours
or until tender. Heat the butter in a small skillet over medium heat. Sauté the onion until lightly browned. Add the onion to the pot of beans. Remove two
cups of the bean mixture, puree in a blender, and return to the soup. Add ham and tomatoes (optional) to soup mixture. Just before serving, season the
soup with salt and pepper to taste. Serves 12. Serve with thick country cornbread & slice of cheese! Sometimes I even add leftover diced cooked
carrots!
Black-eyed Pea Loaf
2 tablespoons butter
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 teaspoon curry powder
2 cups cooked black-eyed peas, drained
1/3 cup raw rolled oats
1/2 cup yellow corn meal
2 cups vegetable broth or chicken broth
Salt & pepper to taste
Preheat oven to 350°. Grease a 9-inch loaf pan. In a large skillet, heat the oil over medium-low heat and add the onion and chopped bell pepper; sauté
until the onion is tender and golden, about 5 minutes. Add the curry powder and cook, stirring, for about 2 minutes longer. Add the black-eyed peas,
rolled oats, cornmeal, and broth; stir well. Turn the black-eyed pea mixture into the prepared loaf pan; bake for 45 minutes, or until the oats and
cornmeal are cooked and have absorbed all the liquid. The consistency should be that of a very thick mush. Stir in salt and pepper to taste and press
the mixture firmly in the pan. Let the loaf cool; chill thoroughly in refrigerator. Turn loaf out of pan; cut into slices. Eat cold or fry in butter. (Like Fried
Polenta or Grits)
Mama’s Vegetable ‘Stoup”
1-2 pounds meaty beef ribs or soup bones with leftover roast beef
3 cups water
3 cups tomato juice
5 medium potatoes, peeled and cubed
5 medium carrots, chopped (or 1 lb. frozen)
1 medium onion, chopped
½ cup medium pearl barley (my addition)
1 can (28 ounces) tomatoes, undrained and crushed
1 to 1-1/2 teaspoons salt
½ teaspoon pepper
3 tablespoons cornstarch
½ cup cold water
Place ribs or soup bones, onions, tomato juice, and water in a Dutch oven or soup kettle. Slowly bring to a boil. Reduce heat; cover and simmer for 2
hours. Set ribs aside until cool enough to handle. Remove meat from bones; discard bones and return meat to broth. Add the potatoes, carrots, barley,
tomatoes, salt, and pepper. Cover and simmer for about an hour or until vegetables and barley are tender. Combine cornstarch and cold water until
smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serves about 8-10. Soup freezes well for about a month.
Can also be cooked in a slow cooker.
Meatloaf for Everyone!
2 eggs
1 cup uncooked oatmeal
2 Tbsp. Worcestershire sauce or Country Bob’s all-purpose sauce
1 medium sweet onion, chopped fine
1/4 cup ketchup
2 Tbsp. brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef
1 pound ground pork (I use country pork sausage)
Glaze: 1 Tbsp. each water and brown sugar, 1 Tbsp. ketchup
Preheat the oven to 350 degrees. In a large bowl, lightly beat eggs; add oats, Worcestershire sauce, onion, ketchup, brown sugar, salt and pepper and
stir well. In another bowl, mix the beef and pork together. Add meat mixture to the oat mixture and gently knead until thoroughly blended. Put the
mixture into a loaf or meatloaf pan. Top with glaze. Bake until the meat shrinks from the sides of the pan, or until an instant-read thermometer inserted
into the center of the loaf reads 155 degrees. Remove loaf from oven, pour off excess fat and let stand for 15 minutes before serving. You can also
microwave this in small loaves or a large one. Place meat in glass microwave safe dish and make a hole in the middle like a giant doughnut. Top with
above glaze. Cook on medium for about 6 minutes, check doneness, if more cooking is needed, cook on high at intervals of 2 minutes until done. Small
individual loaves will cook much faster, sometimes in 3-4 minutes.
Simple and Delicious Tomato Soup
(From Christy Jordan at www.SouthernPlate.com )
1 cans tomato soup
15 ounce cans petite diced tomatoes, undrained
1 Tablespoon pesto sauce
Milk
In sauce pot place tomato soup, tomatoes, and pesto sauce. Fill tomato soup can with milk and pour that in as well. Stir and heat over medium until
heated through. Enjoy! (Note: You can buy the Classico Brand Pesto Sauce in jars usually on the Pasta aisle. Lots of uses for this great sauce.)
Teriyaki Onion Burgers – Ready for the Super Bowl!
1 pound ground beef
1/4 cup teriyaki marinade sauce
1 (3 ounce) can french-fried onions
4 slices cheddar cheese
4 hamburger buns split
Preheat a grill for high heat. In a medium bowl, mix together the ground beef, teriyaki marinade and French-fried onions. Form the mixture into 4 patties.
Lightly oil the grilling surface, and place patties on the preheated grill. Grill for 4 to 5 minutes per side, or until well done. Top with cheese, and serve
on hamburger buns. My new favorite buns are Earth Grains 100% Natural Thin Buns, no high fructose corn syrup, 100% Multigrain, 100 calories per
serving, toasted!
Delicious Creamy Crab Dip
Beat together 8 oz. cream cheese, 16 oz. green onion chip dip, 3 Tbsp. fresh squeezed lemon juice, two 8 oz. packages of imitation crabmeat or 1-2
cups of fresh crabmeat, 1 Tbsp. garlic powder, 2 Tbsp. Thai premium fish sauce or black pepper sauce (or I use 1 Tbsp. Watkins black pepper), 2
cups of your choice of shredded cheese (I use Colby Jack or Colby and Provolone). You can substitute 16 oz. sour cream with 1 cup finely diced green
onions including tops for the chip dip. Mix well. Chill for at least 30 minutes before serving. Serve with crackers or thin tortilla chips. Wheat thins are
great, especially the sun dried tomato ones.
Cinnamon Quesadillas
1 Roll original Crescent Rolls (go to www.pillsbury.com for coupon)
1 package cinnamon chips (same as chocolate chips)
Melted butter
Unroll dough into individual triangles. Lightly brush each triangle with melted butter. Place chips on top of half the triangles and press into dough.
Cover with other half of triangles and press into chips. Bake at 325 for about 10 minutes until triangles are lightly brown. Let cool slightly before
removing from baking sheet. You can also do these with chocolate chips and top with whipped cream or ice cream for dessert.
As you scurry about this Christmas, remember who it is all about! In the meantime, do some easy dishes to allow you to relax and not spend all your
time in the kitchen. You can even make the cranberry bars with Toll House prepared cookie dough or sugar cookie dough. Get some coupons for
cookies on www. Pillsbury.com. Have a blessed time!
Quick Potato Soup
1 bag of KROGER Frozen Potatoes O’Brien
1 stick butter
1 medium sweet onion
½ gallon 2% milk
About half bag or more of Instant Herb & Butter Mashed Potatoes
Melt butter in pan. Add onion and slightly cook until almost transparent. Spray slow cooker or heavy stew pot. Pour in the butter and onions. Add the
potatoes O’Brien and break apart. Sprinkle with salt and pepper to taste. Add the milk. Bring to boil and return to simmer, stirring frequently if in pot,
about once or twice in slow cooker on low. Check in one to two hours for potato doneness. If they are soft, slowly add instant potatoes to desired
thickness. We like ours really thick. Let simmer until desired taste and thickness. Serve with crumbled bacon, shredded cheese, and chopped chives
on top if desired.
In this season of holidays and harvest, we have access to some of the most healthy vegetables and fruit of the year. Please feel
free to swap sweet potatoes and pumpkin and sometimes even fall squash in these recipes. We have done so with very little
taste difference. When making the fruit butters you should taste after cooking before adding the sugar. Some apples will need
no sugar at all. Happy Harvest!
Meat Loaf Muffins
1 Egg
¾ Cup Milk
1 Cup (4 ounces) Shredded Cheddar Cheese
½ Cup Quick-Cooking Oatmeal
½ Cup Chopped Onion (May Substitute 3 Tbsp. Dry Onions)
1 Teaspoon Salt or to taste
1 Pound Lean Ground Beef
2/3 Cup Ketchup
½ Cup Packed Brown Sugar
1 ½ Teaspoons Prepared Mustard
Beat the egg and milk together. Stir in cheese, oats, onion and salt. Add beef and mix well. Overfill foil muffin pan liners. Combine ketchup, brown
sugar and mustard; spoon over muffins. Place on cookie sheet or in muffin pan. Bake uncovered at 350 for 20-30 minutes or until done in middle.
Cabbage Patch Supper
3 lb. lean ground beef
1 onion, chopped
1 tsp. salt
1 tsp. pepper
1 cup of cooked Minute Rice
1 large head of cabbage cut in small pieces
2 cans of tomato soup
Brown ground beef with salt, pepper, & onions, drain if necessary, add rice. In a casserole dish, layer half of the cabbage then half of the beef
mixture, next spread 1 can of the tomato soup. Repeat with the remaining cabbage, then beef mixture, & top with remaining tomato soup. Preheat oven
350 degrees & bake for 1 hr. Sprinkle top with shredded Monterrey Jack cheese if desired.
No-Bake Cookie Bars
1 Cup (6-oz) Semisweet Chocolate Chips
3 Cups Confectioners' Sugar
1 3/4 Cups Crushed Vanilla Wafers (About 55 Wafers)
1 Cup Chopped Walnuts, Toasted
1/3 Cup Orange Juice
3 Tablespoons Light Corn Syrup
Additional Confectioners' Sugar
In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in the Confectioners' sugar, vanilla wafers, walnuts, orange juice and corn
syrup. Roll into 1-inch balls; roll in additional Confectioners' sugar. Store in an airtight container. Should make 50-60 balls
Ham and Lima Bean Soup
1 lb. frozen baby lima beans
2 cups chopped onions
2 garlic cloves, minced, or 2 Tbsp. minced garlic from jar
3 cups chicken stock
1 packet of butter and herb instant mashed potatoes
1 lb. Smoked Center Cut Ham, cut into chunks
1 cup coarsely chopped fresh carrots
2 tablespoons minced fresh parsley
1/2 teaspoon pepper or to taste
In a Dutch oven coated with nonstick cooking spray, cook onions and garlic until tender. Stir in the broth, ham, carrots, water, parsley, pepper and
lima beans. Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until vegetables are tender. Add butter and herb instant potatoes to
desired thickness.
Cranberry Lemon Bars
1 cup (2 sticks) butter, softened
1 ¼ cups light brown sugar, packed
3 eggs
1 ½ teaspoons vanilla
1 teaspoon ginger
¼ teaspoon salt
1 ½ cups all-purpose flour
¾ cup diced dried cranberries
½ cup mini white chocolate chips
Preheat oven to 350°F. Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt
and beat well. Gradually mix in flour until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a
well-greased 9x13" baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35 to 40 minutes or until cake is light brown on the
edges. It is better to slightly under bake. Allow cake to cool.
FROSTING:
Combine 1 carton of cream cheese frosting (or make your own) with 1 Tbsp. lemon zest, 1 Tbsp. freshly squeezed lemon juice. When the cake has
cooled, use a spatula to spread frosting over the top of the cake. Sprinkle ¼ cup of diced cranberries over the frosting on the cake. Allow cake to sit
for several hours, then slice the cake lengthwise (the long way) through the middle. Slice the bars into diamond shapes… very rich!
Oatmeal Cream Cheese Bars
2 sticks unsalted butter, room temperature
2 cups all-purpose flour
1 ½ cups old fashioned rolled oats
¾ cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 (11-ounce) bag butterscotch chips
1 (8-ounce) package cream cheese, room temperature
1 (14-ounce) can sweetened condensed milk
1 lemon, zest & juice
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line a 9x13 pan with buttered parchment paper leaving an overhang for handles. Mix the flour, oats and brown
sugar and pulse to combine. Add butter, cinnamon and butterscotch chips. Stir until the mixture forms clumps when pressed between your fingers.
Press half of the mixture into the bottom of the pan in an even layer, save the other half. Bake in the preheated oven just until slightly golden and set,
about 12 to 15 minutes. Remove from the oven and cool completely. Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla
until no lumps of cream cheese remain. Spread evenly over the baked and cooled oatmeal mixture. Sprinkle the remaining half of the oatmeal mixture
over the cream cheese. Bake until the top is golden, about 40 minutes. Cool and chill before cutting. Run a knife around the edge of the pan, and using
handles, transfer the bars to a cutting board. Cut into squares with a sharp knife and serve.
Cordon Bleu Casserole
1 cup cubed leftover chicken or turkey
1 1/2 cups cubed ham
5 potatoes, thinly sliced or diced
2 carrots, diced
1 (8 ounce) can mushrooms, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can milk optional
Shredded Swiss Cheese
Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish, combine the ham, potatoes, carrots and mushrooms. Combine the soup
with the water. Mix well and pour over the mixture in the baking dish, stirring to coat. Sprinkle Swiss Cheese over top of casserole. Bake at 350
degrees F (175 degrees C) for 1 or more hours, or until carrots are tender.
PUMPKIN BUTTER
4 c. cooked pumpkin, mashed
1 (2 oz.) pkg. powdered pectin
4 1/2 c. sugar (I use brown sugar)
1 tbsp. pumpkin pie spice
1/2 tsp. unsalted butter
Cook pumpkin in slow cooker with ½ cup apple juice or cider until soft and thick. I leave it on at least 4-6 hours. Mash with
potato masher or large wooden spoon. Place pumpkin in Dutch oven or heavy kettle. Stir in pectin. Place over high heat and
bring to boil, stirring constantly. Stir in sugar, spice and butter. Continue stirring and bring to full rolling boil. Boil hard exactly
four minutes. Remove from heat. Stir five minutes. Ladle into half-pint, sterilized jars, leaving ¼ inch head space. Adjust cap to
manufacturer's directions. Process for 10 minutes in boiling water bath. After cooking check seals.
Pumpkin Crumb Cake by Christy Jordan, www.southernplate.com
Batter
1 (15 oz.) can Pumpkin
2 cups sugar
1 cup milk
2 cups self-rising flour
1 stick margarine
2 eggs
1 tsp. vanilla
1½ tsp. Cinnamon
Crumb Topping
1 stick (1/2 c.) Margarine
1 cup brown sugar (dark or light)
1 cup flour (self-rising or plain, whatever you have on hand)
1 cup oats (quick or old fashioned)
Spray 9×13 inch pan with cooking spray. Place all batter ingredients into large mixing bowl. Mix until well blended. In medium
bowl, place all topping ingredients. Cut together with a long tined fork until well blended. Pour 1/2 of batter into pan, top with
1/2 crumb mixture. Pour remaining batter over and top with remaining crumb mixture. Bake for 45 minutes to an hour at 350°.
Cake is done when toothpick inserted in center comes out clean.
Sweet Potato Basics
To cook sweet potatoes, wash, peel, and cut off ends. Cut into quarters. Cook in enough boiling salted water to cover for 25 to
35 minutes. Or place 1 lb. peeled and cubed sweet potatoes in a casserole dish with 1/2 cup water. Microwave covered on 100%
power (high) for 10 to 13 minutes. Cool then mash. OR wrap sweet potato in plastic wrap and microwave unpeeled potato for
5-7 minutes or until soft. Cut open, butter, and enjoy!
Use an electric mixer or potato masher to mash.
1 medium sweet potato weighs about 7 1/2 oz.
1 medium sweet potato = 1 1/4 cups shredded
1 medium sweet potato = 2/3 cup mashed
1 large sweet potato weighs about 9 oz.
One 17-oz. can sweet potatoes = about 2 cups drained and mashed
Sweet Potato Chips
2 large sweet potatoes, partially cooked and peeled
8 tablespoons (1 stick) butter, melted
Salt
Preheat oven to 450°. Line large baking sheets with foil; lightly grease. Slice potatoes to 1/4-inch thick. Dip potatoes in melted
butter and arrange on baking sheet so the chips do not overlap. Bake for 15 to 20 minutes. Sprinkle with salt.
Crock Pot Spaghetti
1 1/2 lbs. ground beef
1 1/2 tsp. Italian seasoning
2 tbsp. dry onions
1/2 tsp. garlic powder
1 tsp. salt
1 (4 oz.) can mushrooms
3 c. tomato juice
2 (8 oz.) cans tomato sauce
1 (4 oz.) pkg. spaghetti, broken in pieces
Brown ground beef in skillet. Place in crock pot. Add all remaining ingredients (except dry spaghetti) and stir together. Cook
on high 4 to 5 hours. Add dry spaghetti and stir in. Cook on high for 1 hour more.
Bugs Bunny Casserole
3 lb. lean ground beef
1 onion, chopped
1 tsp. salt
1 tsp. pepper
1 cup of cooked Rice
1 large head of cabbage cut in small pieces
2 cans of tomato soup
Brown ground beef with salt, pepper, & onions, drain if necessary, add rice. In a casserole dish, layer half of the cabbage then
half of the beef mixture, next spread 1 can of the tomato soup. Repeat with the remaining cabbage, then beef mixture, & top with
remaining tomato soup. Preheat oven 350° & bake for 1 hr. You can top the last 10 minutes with shredded cheddar or Swiss
cheese.
Pork Chops in Onion Gravy
1 tbsp. vegetable oil
4 AFM boneless center cut pork chops (about 1 1/2 lb.)
1 can Campbell's® Select Harvest Caramelized French Onion Soup
Ground black pepper
1/2 cup chopped celery
1/4 tsp. dried thyme leaves, crushed
1/2 cup uncooked regular long-grain white rice
Heat oil in skillet. Add chops and cook until browned. Pour off fat. Add black pepper, celery, thyme and rice. Heat to a boil.
Cover and cook over low heat 30 minutes or until done, stirring often.
Steak Topping
2 tsp. chopped fresh parsley
2 Tbsp. cream cheese, softened
4 tsp. crumbled blue cheese
4 tsp. plain yogurt; 2 tsp. minced onion
Impossible Pumpkin Cheesecake
1 can pumpkin (not pumpkin pie mix)
8 oz. bar cream cheese cut into small cubes
¼ tsp. vanilla
3 eggs
¾ c. sugar
½ c. biscuit mix
1 ½ tsp. pumpkin pie spice*
*(¾ tsp. each ground cinnamon and nutmeg is a good substitute for pumpkin pie spice.)
Spray a 9” glass pie pan or baking dish with cooking spray. Place all ingredients in blender. Cover and blend on high speed
about 2 minutes or until smooth. You can also blend with a hand beater on high 2 minutes. Pour mixture into baking dish. Bake
at 350° about 45 minutes just until puffy and center comes clean. DO NOT OVERBAKE. Cool first and then refrigerate about 3
hours. Top with a dollop of whipped cream, drizzle with caramel syrup, and sprinkle pecans over the top. Fancy and quick!
Seth’s Pumpkin Cake – by Malinda
1 can Libby's or other pumpkin (not pie mix)
1 can sweetened condensed milk
2 eggs
About 3 tsp. pumpkin pie spice
1 box white cake mix
½ c. water or more (thin it down to cake batter consistency)
Mix all ingredients. Bake at 350° in greased and floured 13x9 cake pan for about 35 minutes or until toothpick in center comes
out clean. Cream Cheese icing or Cool Whip is optional but really not needed.
Malinda Bone, MO for Arkansas, developed this recipe to everyone’s joy!
Lazy Apple Butter Makin’
6-10 lbs. apples – cut in halves and remove seeds
3 Tbsp. cinnamon
1 Tbsp. allspice
1 Tbsp. cloves
¼ to 1 cup dark brown sugar or Splenda brown sugar mix (optional)
1 cup fresh apple juice or cider
Line slow cooker with bag or lightly spray with cooking spray. Sprinkle with 1 Tbsp. of cinnamon. Turn cooker on high for one
hour and then reduce setting to low and go to bed. In the morning, turn the cooker off and let cool. After it cools, remove the
skins of apples. Mash with potato masher if necessary, stir in remaining spices. Taste for sweetness and add sugar if necessary.
After mixing, turn cooker back on high for 30 minutes, and then reduce the setting to low for 8 to 10 hours or until thick. Stir
mixture and spoon into sterilized jars and cap with lids. Water bath process for ten minutes or refrigerate. You can also freeze
for up to six weeks in proper containers.
MIDDLETON UNITED METHODIST CHURCH
429 MAIN STREET NORTH
MIDDLETON, TN 38052
731-376-0159
429 MAIN STREET NORTH
MIDDLETON, TN 38052
731-376-0159
| 429 N. Main Street, Middleton, TN 38052 Webmaster - Mary Cumberland - firstunited50123@bellsouth.net Copyright © 2006 MUMC. All Rights Reserved. |