Site hosted by Build your free website today!

1999 Edition - Page 3 of 7


<-- Previous Page  / HOME / Index / Next Page -->


Index for this Page

Click on the name to go to that recipe.


7 Layer Salad (Okay, 10) Italian Vegetable Soup
Apple Fluff Jeff's Chocolate Chip Cookies
Apple Nut Lattice Tart Key Lime Pie
Aunt Lois's Breakfast Casserole Maple Pecan Crescent Twists
Baked Beans Mounds Cake
Best Ever Biscuits Mushroom Logs
Black Bean Soup Polynesian Chop Suey
Blueberry-Poppy Seed Brunch Cake Poppy Seed Dressing
Cake Mix Cookies Roast Pork Tenderloin with Sweet Potatoes
Candy Bar Cookies Seafood Dip
Caramel-Filled Chocolate Cookies Sloppy Joes
Chicken Broccoli and Cheese Casserole Sour Cream Mexican Enchiladas
Chicken Cordon Bleu Spinach Lasagna
Chicken Green Bean Casserole Spinach Salad
Chocolate Praline Layer Cake Steak that Sizzles
Chocolate-Iced Buttersweets Sweet Potato Pecan Pie
Cindy's Ice Cream Roll Taco Soup #1
Corn Casserole Taco Soup #2
Death by Chocolate Texas 4-Layer Pie
Earthquake Cake Veggie Pizza
Fruit Dip White Sauce/Cheese Sauce
Fudgy Bonbons Wilted Lettuce Salad
Green Chile Stew Zesty Salt Substitute
Hidden Valley Ranch Oyster Crackers Zucchini Bread
Hidden Valley Ranch Pinwheels


Chicken Broccoli and Cheese Casserole

Kim Currier


3 to 4 chicken breasts

1 bag frozen chopped broccoli

1 small jar Cheese Whiz

1 can cream of mushroom soup

2 cups cooked rice  

and chicken to cooked rice. Put in casserole dish and nuke in microwave for 15 minutes.




Chicken Green Bean Casserole

Kim Currier


3 to 4 chicken breasts

2 cups cooked rice

1 can French-style green beans

1 can mushroom soup

1/4 cup mayonnaise


Cook chicken, cut into bite-sized pieces. Use broth to cook rice. Add chicken, green beans, soup and mayo to rice. Put in casserole dish and cook in microwave for 15 minutes or on 350 degrees for 30 minutes.




Aunt Lois's Breakfast Casserole

Kim Currier


1 large pkg. hash browns (family size)

10 eggs

2 cups chopped ham or cooked sausage

1 medium onion, chopped

1/4 cup sour cream

2 cups cheddar

1/2 cup milk

1 to 2 cans mushrooms

1 tsp. salt

1/2 tsp. pepper


Whip up eggs and add sour cream, milk, salt and pepper. Layer in greased pan, hash browns, onions, mushrooms and ham or sausage. Pour egg mixture on top of layered mixture. Bake 55 minutes at 400 degrees. You can make ahead the night before and then bake the next morning.




Sloppy Joes

Kim Currier


1 & 1/2 to 2 lbs. ground beef; cooked and drained

Sm. onion, chopped

2 to 3 pieces of celery, chopped

3/4 to 1 cup ketchup

1 tsp. chili powder

2 Tbl. brown sugar

2 Tbl. sweet relish

1 Tbl. Worcestershire sauce

1 tsp. salt


Mix all ingredients in crock pot. Cook on low for several hours.




Cindy's Ice Cream Roll

Kim Currier


1 chocolate cake mix

Cocoa powder

Ice cream


Grease a jelly roll or over-sized cookie sheet and line with wax paper. Grease paper. Prepare cake mix according to package directions and pour batter into pan. Bake at 350 degrees for approximately 12 minutes or until a toothpick inserted in the center comes out clean. Dust a kitchen towel with cocoa powder.


Invert hot cake onto towel. Starting at one end, rill cake in towel, placing seam edge on the bottom. Cool completely. When cake is cooled, unroll. Cake may crack slightly, but this can be corrected when rerolled with filling.


Spread with softened ice cream or other filling. Roll cake without the towel, again placing seam on the bottom. Serve immediately or freeze for later use. Before serving, thaw slightly. Cut into 10-12 slices. Other fillings: whipped cream, cream cheese icing.




White Sauce/Cheese Sauce

Kim Currier


5 Tbl. butter

5 Tbl. flour

1 & 1/2 cups milk


Blend butter with flour over low heat. Add milk gradually, stirring constantly. Cook until thick.


For cheese sauce, do the same but add 1/2 to 1 cup cheddar cheese. This makes 1 & 1/2 cups sauce. You can cut it in 1/2 to 2 & 1/2 butter, 2 & 1/2 Tbl. flour, 3/4 cup milk, 1/2 cup cheese.




Hidden Valley Ranch Oyster Crackers

Kim Currier


1 pkg. HVR salad dressing mix

1/2 tsp. dill weed

3/4 cup salad oil

5 cups oyster crackers

(Optional: 1/4 tsp. lemon pepper, 1/4 tsp. garlic powder)


Preheat oven to 250 degrees. Combine salad dressing, mix with dill weed and oil. Pour over crackers. Stir to coat. Place in oven for 15-20 minutes. Stir gently half way through cooking time.




Hidden Valley Ranch Pinwheels

Kim Currier


2 pkgs. softened cream cheese (8 oz.)

1 pkg. HVR salad dressing mix

2 green onions, minced

4 flour shells

1 can green chilis

1 can black olives, sliced


Mix first 3 ingredients. Spread on shells. Drain chilis and olives and blot olives dry with paper towel. Sprinkle chilis and olives on top of cream cheese mix. Roll shells tightly; chill 2 hours. Cut rolls into 1 inch pieces. Serve with spirals facing up.




Sour Cream Mexican Enchiladas

Kim Currier


1 lb. ground beef

1 can refried beans

1 & 1/2 lbs. shredded cheddar

2 cartons sour cream

2 cans cream of chicken soup

2 cans slice olives

1 can chopped green chilis

Pkg. flour tortillas


Cook and drain meat. Warm tortillas in microwave for 1 minute to soften. Mix sour cream, soup, chilis and olives. Put 1 tablespoon each of hamburger, refried beans (from can) and sour cream mixture in center of shell. Put a pinch of cheese on top of that. Roll up and put in large casserole dish. When all are filled, pour remaining sour cream mixture on top of shells, cover COMPLETELY to avoid drying out. Put rest of cheese on top and nuke for 10-12 minutes or bake at 350 degrees for 25-30 minutes.




Corn Casserole

Kim Currier


1 pkg. yellow rice

1 can cream of chicken soup

2 cans mushrooms

1 lb. cheddar cheese (shredded)  

(You will need to call Kim to find out how much corn to add.)


Cook rice according to directions. Mix remaining ingredients with rice and put in casserole dish. Warm in microwave for 8 - 10 minutes. I usually double this recipe for get-togethers.




Spinach Lasagna

Kim Currier


2 pkgs. frozen chopped spinach

2 lg. containers cottage cheese (I use fat-free.)


Saute together:

1 cup chopped onion

1 Tbl. oil

1 tsp. minced garlic


1/4 cup Parmesan cheese

3 eggs

1 jar spaghetti sauce

1 & 1/2 to 2 lbs. shredded mozzarella

Lasagna noodles (I use Skinner OVEN READY because you don't have to cook before.)


Cook and drain spinach. Mix cottage cheese, Parmesan cheese, eggs, sauteed onion and cooked spinach. Lay lasagna noodles down in bottom of casserole. Spray with Pam, first. Put about a cup of cottage cheese mixture on top of noodles, spread spaghetti sauce on next, then sprinkle cheese on that. Repeat layers, ending with cheese. Bake at 350 degrees for 45 minutes.




Cake Mix Cookies

Kim Currier


1 pkg. cake mix, any kind (I use Betty Crocker Golden Vanilla.)

2 eggs

1/2 cup oil


Mix together and drop by spoonfuls on an ungreased cookie sheet. Bake at 350 degrees for 10 minutes. To make a little lowfat, substitute 1/2 cup applesauce for oil.




7 Layer Salad (Okay, 10)

Kim Currier


1 head lettuce

3 celery stalks, chopped

3 to 4 green onions, chopped

1 pkg. frozen peas, thawed

2 cups mayonnaise

2 pkgs. Equal

1 jar bacon bits

4 boiled eggs, sliced

3 tomatoes, bite-size pieces

2 cups shredded cheddar cheese


Layer in order given. Refrigerate. Use large Tupperware or equivalent container.




Fudgy Bonbons

Mary McGuire


1 (12-oz.) pkg. (2 cups) semi-sweet chocolate chips

1/4 cup margarine or butter

1 (14-oz.) can sweetened condensed milk (not evaporated)

2 cups all purpose flour

1/2 cup finely chopped nuts, if desired

1 tsp. vanilla

60 milk chocolate candy kisses or white and chocolate striped candy kisses, unwrapped

2 oz. white chocolate baking bar or vanilla candy coating

1 tsp. shortening or oil


Heat oven to 350 degrees. In medium saucepan, combine chocolate chips and margarine; cook and stir over very low heat until chips are melted and smooth. (Mixture will be stiff.) Add sweetened condensed milk; mix well.


Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoon dough (use measuring spoon) around each candy kiss, covering completely. Place 1 inch apart on ungreased cookie sheets.


Bake at 350 degrees for 6 to 8 minutes. Do not overbake. Cookies will be soft and appear shin but will become firm as they cool. Remove from cookie sheets. Cool 15 minutes or until completely cool.


In small saucepan, combine white chocolate baking bar and shortening; cook and stir over low heat until melted and smooth. Drizzle over cooled cookies. Store in tightly covered container. Makes 5 dozen cookies.




Candy Bar Cookies

Mary McGuire


Base: 2 cups all purpose flour

3/4 cup powdered sugar

3/4 cup margarine or butter, softened

2 Tbl. whipping cream

1 tsp. vanilla

Filling: 28 vanilla caramels

1/4 cup whipping cream

1/4 cup margarine or butter

1 cup powdered sugar

1 cup chopped pecans

Glaze: 1/2 cup semi-sweet chocolate chips

2 Tbl. whipping cream

1 Tbl. margarine or butter

1/4 cup powdered sugar

1 tsp. vanilla


Heat oven to 325 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, blend all base ingredients until crumbly. Press mixture into ungreased 15x19 inch jelly roll pan. Bake at 325 degrees for 15 to 20 minutes or until lightly browned.


In small saucepan, melt caramels with 1/4 cup cream and 1/4 cup margarine, stirring contstantly until smooth. Remove from heat; stir in 1 cup powdered sugar and pecans. Spread over base. Add additional cream if needed for spreading consistency.


In small saucepan over low heat, melt chocolate chips with 2 tablespoons cream and 1 tablespoon margarine, stirring constantly, until smooth. Remove from heat; stir in 1/4 cup powdered sugar and vanilla. Drizzle glaze over bars. Makes 48 bars.




Maple Pecan Crescent Twists

Mary McGuire


1/2 cup chopped pecans

3 Tbl. sugar

1 tsp. cinnamon

1/8 tsp. nutmeg

2 (8 oz.) Pillsbury Crescent Rolls

2 Tbl. butter, melted

Glaze: 1/2 cup powdered sugar

1/4 tsp. maple extract

2 to 3 tsp. milk


Heat oven to 375 degrees. Lightly grease large cookie sheet. In small bowl, combine pecans, sugar, cinnamon and nutmeg. Mix well. Separate dough into 8 rectangles; firmly press perforations to seal. Brush each with butter. Sprinkle 1 Tbl. sugar-nut mixture over each rectangle, pressing in lightly. Start at long side and roll up each, pinching edges to seal. With sharp knife, cut one roll in half lengthwise, forming 2 strips. With cut side up, carefully overlap strips 2 times to form twist. Press to seal cut ends together. Place on cookie sheet. Repeat with rest of dough. Sprinkle with rest of sugar-nut mix. Bake 375 degrees for 10-15 minutes. In a small bowl, blend glaze and drizzle over warm rolls. 8 servings.




Caramel-Filled Chocolate Cookies

Mary McGuire


2 & 1/2 cups all purpose flour

3/4 cup unsweetened cocoa

1 tsp. baking soda

1 cup sugar

1 cup firmly packed brown sugar

1 cup margarine or butter, softened

2 tsp. vanilla

2 eggs

1 cup chopped pecans

48 Rolo Chewy Caramels in Milk Chocolate, unwrapped (9 oz. pkg.)

1 Tbl. sugar

4 oz. vanilla-flavored candy coating, if desired


Heat oven to 375 degrees. In small bowl, combine flour, cocoa and baking soda; blend well. In large bowl, beat 1 cup sugar, brown sugar and margarine until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of the pecans. For each cookie, with floured hands, shape about 1 Tbl. dough around 1 caramel candy, covering completely. In small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets.


Bake at 375 degrees for 7 to 10 minutes or until set and slightly cracked. Cool 2minutes; remove from cookie sheets. Cool completely on wire rack. Melt candy coating in small saucepan over low heat, stirring constantly until smooth. Drizzle over cookies. Makes 4 dozen cookies.




Blueberry-Poppy Seed Brunch Cake

Mary McGuire


2/3 cup granulated sugar

1/2 cup butter or margarine, softened

2 tsp. grated lemon peel

1 large egg

1 & 1/2 cups all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup sour cream

Filling: 2 cups fresh or frozen blueberries, thawed

1/3 cup granulated sugar

2 tsp. all-purpose flour

1/4 tsp. nutmeg

Glaze: 1/3 cup confectioners sugar

1 to 2 tsp. milk


Preheat oven to 350 degrees. Grease and flour bottom and sides of 9 or 10 inch springform pan. Beat sugar and butter in bowl until fluffy. Add lemon peel and egg; beat at medium speed 2 minutes. Combine flour, poppy seeds, baking soda and salt. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Spread batter over bottom and 1 inch up sides of pan, so batter on all sides is 1/4-inch thick.


Filling: Combine all ingredients in medium bowl. Sprinkle over batter.


Bake 45 to 55 minutes, until cake is golden brown. Cool slightly. Remove sides from pan. Drizzle top with glaze. Serve warm or cool. Makes 8 servings. Glaze: Combine confectioners sugar and milk in bowl; blend until smooth. 380 calories per serving.




Chocolate Praline Layer Cake

Mary McGuire


Cake: 8 Tbl. (1 stick) butter or margarine

1/4 cup heavy cream

1 cup packed brown sugar

3/4 cup coarsely chopped pecans

1 (16-oz.) pkg. Pillsbury Plus Devil's Food Cake Mix

1 & 1/4 Cups water

1/3 cup vegetable oil

3 eggs

Topping: 1 & 3/4 cups heavy cream

1/4 cup powdered sugar

1/4 tsp. vanilla extract

Pecan halves, for decoration

Chocolate curls, for decoration


Preheat oven to 325 degrees. To make the cake, combine the butter, 1.4 cup cream and the brown sugar in a small heavy saucepan. Cook over low heat just until the butter is melted, stirring occasionally. Pour into 2 (8 or 9 inch) round cake pans and sprinkle evenly with the chopped pecans. Combine the cake mix, water, oil and eggs in a large bowl; beat at low speed until moistened, then beat at high speed for 2 minutes. Carefully spoon the batter over the pecan praline mixture in the pans. Bake for 35 to 45 minutes or until cake springs back when touched lightly in the center. Cool the layers in the pans for 5 minutes, then remove from the pans to wire racks to cool completely.


To make the topping, beat the 1 & 3/4 cups cream in a small bowl until soft peaks form. Blend in the powdered sugar and vanilla and beat until stiff peaks form. To assemble the cake, place 1 layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with the second layer, praline side up; spread the remaining whipped cream on top. Decorate with pecan halves and chocolate curls. Store in the refrigerator. **Fabulous**




Death by Chocolate

Mary McGuire


1 container Cool Whip (med-large)

1 can chocolate frosting

1 Devil's food cake, prepared and broken into pieces


Melt one can chocolate frosting and stir. Put layer of cut-up cake on bottom of trifle bowl. Pour on part of the icing. Cover with Cool Whip. Repeat until cake and icing are gone. Add thick layer of Cook Whip at top. Chill and serve.




Chicken Cordon Bleu

Mary McGuire


4 (4 oz.) skinned, boned chicken breast halves

1/4 tsp. pepper

2 (1 oz.) slices 98% fat-free ham, halved

3/4 cup (3 oz.) shredded part-skim mozzarella cheese

1/2 cup cornflakes cereal, crushed

1/2 tsp. paprika

1/4 tsp. garlic powder

1/3 cup skim milk

Vegetable cooking spray


Place each piece of chicken between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Sprinkle with pepper. Top each with a piece of ham and 3 tablespoons mozzarella cheese. Roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks. Combine cereal, paprika and garlic powder in a shallow dish. Dip each roll in milk; dredge in cereal mixture. Place in an 11 x 7xy 2 inch baking dish coated with cooking spray. Bake at 350 degrees for 30 minutes or until done. Discard wooden picks. Yield 4 servings.




Apple Nut Lattice Tart

Mary McGuire


15-oz. pkg. Pillsbury All-Ready Pie Crusts

1 tsp. flour

Filling: 3 to 3 & 1/2 cups thinly sliced, peeled apples

1/2 cup sugar

3 Tbl. golden raisins

3 Tbl. chopped walnuts or pecans

1/2 tsp. cinnamon

1/4 to 1/2 tsp. grated lemon peel

2 tsp. lemon juice

1 egg yolk, beaten

1 tsp. water

Glaze: 1/4 cup powdered sugar

1 to 2 tsp. lemon juice


Prepare pie crust according to package directions for two-cruse pie using 10-inch tart pan with removable bottom or 9-inch pie plate. Heat oven to 400 degrees. Place prepared crust in bottom and up sides of pan. Trim edges. In large bowl, combine apples, sugar, raisins, walnuts, cinnamon, lemon peel and 2 teaspoons lemon juice. Spoon into pie crust-lined pan. To make a lattice top, cut remaining crust into 1/2-inch wide strips. Arrange strips in lattice design over apple mixture. Trim and seal edges. In small bowl, combine egg yolk and water; gently brush over lattice. Bake at 400 degrees for 40 to 60 minutes or until golden brown and apples are tender. Cool 1 hour. In small bowl, combine glaze ingredients; drizzle over slightly warm tart. Cool; remove sides of pan. Makes 8 servings. Tip - cover tart with foil during last 15 to 20 minutes of baking if necessary to prevent excessive browning.





Fruit Dip

Mary McGuire


1 (8 oz.) pkg. cream cheese (softened)

1 can marshmallow creme

2 Tbl. lemon juice


Mix well and serve with fruit.  




Spinach Salad

Mary McGuire


Equal parts spinach and lettuce

2 Tbl. sugar

2 cups grated Swiss cheese

Cooked crumbled bacon

2/3 cup slivered almonds


Cook sugar in pan just until melted; add almonds and cool. Serve with poppy seed dressing.  



Earthquake Cake

Terry Morgan


1 box German chocolate (or any chocolate) cake mix

1 & 1/2 sticks butter

1 box powdered sugar

8 oz. cream cheese

1 c. coconut

1 c. chopped pecans


Mix 1 box German chocolate cake mix according to directions on box

(I use milk instead of water).  Mix 1 stick softened butter, 1 box powdered

 sugar and 8 ounces softened cream cheese and set aside. Melt 1/2 stick butter. Mix with 1 cup coconut and 1 cup chopped pecans and spread in

 bottom of greased 9 x 13 inch pan.  Pour cake batter over this mixture.

 Dollop cream cheese mixture over entire cake.  Bake in 350 degree

 oven until done, about 1 hour. This cake will crack and form “fault lines.”




Seafood Dip

Mary McGuire


1 cup (6 oz.) flaked imitation crabmeat

1/2 cup shredded cheddar cheese

1/4 cup cream cheese, softened

1/4 cup mayonnaise

1/4 cup sour cream

1/4 cup grated Parmesan cheese

1/4 cup sliced green onions

1 tsp. lemon juice

1/4 tsp. Worcestershire sauce

1/8 tsp. garlic powder

1/4 cup bread crumbs  


In a bowl, mix the first 10 ingredients until smooth. Spread in a 9 inch pie plate. Sprinkle with bread crumbs. Cover and bake at 350 degrees for 20 minutes or until bubbly. Uncover and bake 5 minutes more. Serve with crackers, celery sticks or other raw vegetables. Yield 6-8 servings.




Poppy Seed Dressing

Mary McGuire


1/2 cup salad oil

1/4 cup vinegar

1/4 cup sugar

1/2 tsp. dry mustard

Dash of pepper

1 Tbl. minced onion

1 tsp. poppy seed

1 tsp. salt


Make dressing early, shake often. Pour over salad just before serving. Excess dressing will keep refrigerated up to 2 or 3 weeks. Enjoy!




Baked Beans

Mary McGuire


1 lb. ground beef

1 small green pepper, chopped or chopped sweet pickles

4 medium cans pork & beans

2 small onions, chopped

1 & 1/2 cup catsup

1/2 cup Karo syrup (dark)

3/4 cup brown sugar

1 tsp. mustard

Salt & pepper to taste


Brown beef in skillet and then add to above mixture. Bake at 350 degrees for 1/2 hour.




Apple Fluff

Mary McGuire


2 large cups grated uncooked apples (4 lg. apples)

1 cup sugar

1/2 tsp. salt

1 tsp. soda

1 tsp. baking powder

1/2 cup shortening

1 egg, beaten

1 & 1/2 cups flour

1/2 tsp. cinnamon


Mix first three ingredients and then mix other ingredients and add to apple mixture. Mix well. Spread in 9 x 13 pan (greased and floured). Sprinkle with mixture of 1/2 cup brown sugar, 1/2 cup chopped nuts and 1/2 tsp. cinnamon. Bake at 350 degrees for 30 to 35 minutes.




Texas 4-Layer Pie

Mary McGuire


Mix in a 9-inch pie pan and form into crust:

1 stick melted butter

1 cup flour

1/2 cup chopped nuts

Dash salt


Bake at 350 degrees for 13 minutes or until light brown. Cream together 4 oz. cream cheese and 1 cup powdered sugar. Stir in 1/2 large carton Cool Whip. Place on top of crust.


Next layer: 1 pkg. chocolate instant pudding and 1 & 3/4 cup milk. Let set. Next layer: 1 pkg. butterscotch instant pudding and 1 & 3/4 cup milk. Let set. Top layer: remaining Cool Whip. Refrigerate a few hours.




Mushroom Logs

Mary McGuire


2 (8 oz.) cans refrigerated crescent dinner rolls

1 (8 oz.) pkg. cream cheese, softened

1 egg, beaten

1 (4 oz.) jar mushrooms, drained and chopped

1 tsp. salt

1 to 2 Tbl. poppy seeds


Separate crescent dough into 8 rectangles; press perforations to seal. Combine cream cheese, mushrooms and salt, mixing well. Spread mushroom mixture in equal portions over each rectangle of dough. Stating at long sides, roll up each rectangle jellyroll fashion; pinch seams to seal. Slice logs into 1-inch pieces; place seam side down on baking sheet. Brush each log with beaten egg, and sprinkle with poppy seeds. Bake at 375 degrees for 10 to 12 minutes. For next day serving, keep prepared, unbaked logs in covered container in refrigerator. Separate layers with waxed paper.




Steak that Sizzles

Mary McGuire


Prepare grill. Combine 1 tsp. each oil and liquid smoke; rub over both sides of 4 (8 oz. each) sirloin steaks. Grill 15 to 18 minutes for medium-rare, turning once. Green chili sauce: heat 1 tablespoon oil in skillet over medium heat, add 1/2 cup diced onion; cook 2 minutes. Add 1/2 lb. sliced mushrooms, 1 tsp. chopped jalapeno chile and 1/4 tsp. each salt and oregano. Cook 5 minutes. Add 1 can (4 oz.) chopped green chilies, drained, and cook 2 minutes. Stir in 2 tablespoons chopped fresh cilantro. Top each steak with 1/3 cup chile sauce. Serve with corn bread, greens, and lime. Makes 4 servings.




Roast Pork Tenderloin with

Sweet Potatoes

Mary McGuire


1 Tbl. minced garlic


1/2 tsp. freshly ground pepper

1/2 tsp. ginger

1 & 1/2 lbs. pork tenderloin

4 small sweet potatoes (1 & 1/2 lbs.), peeled and cut into 1/2 inch wide sticks

2 Tbl. olive oil, divided

1/4 cup firmly packed brown sugar

1/4 cup balsamic vinegar

1/4 cup soy sauce

1 Tbl. chopped fresh parsley


Heat over to 475 degrees. Mash garlic with 3/4 tsp. salt, the pepper and ginger to form a paste. Place pork in jelly-roll pan or large roasting pan; rub all over with garlic mixture. Toss sweet potatoes with 1 tablespoon oil and 3/4 teaspoon more salt in large bowl. Arrange potatoes in jelly-roll pan with pork. Combine brown sugar, vinegar, soy sauce and remaining 1 tablespoon oil in small saucepan; brush some of the mixture over pork tenderloin. Roast pork and potatoes 10 minutes. Meanwhile, bring remaining soy sauce to boil over high heat. Boil until sauce is thickened, 5 minutes; remove from heat. Brush half the sauce over pork and turn sweet potatoes. Roast 5 minutes more until sweet potatoes are tender and meat thermometer inserted in thickest part of pork registers 155 degrees. Cut pork into 3/4 inch thick slices. Arrange on platter with sweet potatoes. Pour any pan drippings and remaining sauce over pork. Sprinkle sweet potatoes with parsley. Makes 6 servings, 325 calories per serving.




Green Chile Stew

Mary McGuire


1/2 lb. pork, diced

2 (4 oz.) cans green chilies

3 stalks celery, chopped

1 bag corn

1 medium onion, chopped

3 Tbl. cilantro, chopped

2 cloves garlic, minced

2 Tbl. flour

1 tsp. cumin

1/2 tsp. salt

1/4 tsp. pepper

4 medium potatoes, diced

1 tsp. olive oil

1/4 lb. cheddar cheese, grated


Brown pork in olive oil. Add onion, garlic, celery and saute. Add remaining ingredients and simmer for 45 minutes. Serve with shredded cheese. Makes 6 servings, 332 calories each.




Mounds Cake

Mary McGuire


Cake: 2 & 1/2 cups flour

1/2 cup unsweetened cocoa powder

1 & 1/2 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

3/4 cup butter or margarine, softened

1 cup sugar

3 eggs

1 & 1/2 cups milk

Ganache: 1 cup heavy or whipping cream

12 squares (12 oz.) semisweet chocolate, chopped

Coconut layer: 1/2 cup sweetened cream of coconut

1/4 cup light corn syrup

2 cups shredded coconut (abt. 6 oz.)

Simple Syrup: 1/2 cup sugar

1/4 cup water

3/4 cup sliced almonds, toasted and chopped fine


Cake: preheat oven to 350 degrees. Grease three 9-inch round cake pans. Line each with wax paper. Grease paper and flour pans. Combine dry ingredients and bowl. Beat butter and sugar in mixer bowl a medium speed until light. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with milk until well blended, beginning and ending with dry ingredients. Pour evenly into prepared pans. Bake 20 to 24 minutes, until toothpick inserted in center comes out clean. Cool on wire racks 5 minutes. Invert cakes; remove pans and peel off wax paper; invert again to cool completely.


Ganache: bring cream of coconut and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until smooth. Transfer to medium bowl and chill until slightly firm, 10 minutes. Coconut layer: bring cream of coconut and corn syrup to simmer in medium saucepan. Stir in shredded coconut; cool. Simple syrup: bring sugar and water to boil in small saucepan; cook until sugar is dissolved, 1 minute.


To assemble, brush each cake layer with syrup. Place 1 layer on serving plate and spread with 1/3 cup ganache, then 1/2 cup coconut. Repeat with second layer, ganache and coconut. Top with third layer. Frost sides with 1/2 cup ganache. Frost top with 1/3 cup ganache, then spread with remaining 1 cup coconut. Refrigerate remaining 1/2 cup ganache until firm; spoon ganache into pastry bag fitted with 4 star tip. Pipe decoratively around top edge of cake. Pat chopped almonds around sides. Makes 12 servings, 675 calories each.




Veggie Pizza

Mary McGuire


1 (8 oz.) can Pillsbury crescent rolls

1 (8 oz.) cream cheese, softened

1 cup mayonnaise

1/2 packet Hidden Valley Ranch Dressing Mix

Assorted veggies: 1 cup chopped, seeded tomatoes

1 cup sliced broccoli florets

1 cup sliced mushrooms

1/2 cup chopped green onions

1 small can sliced olives, drained


Heat oven to 375 degrees. Separate dough into long rectangle. Place in 13x9 pan which has been lightly sprayed with Pam. Seal perforations and press over bottom and 1-inch up sides. Bake 11 to 14 minutes until golden brown. Cool. Blend cream cheese, mayonnaise and 1/2 packet dry mix dressing. Spread evenly over crust. Top with veggies. Cut into small pieces. Keep in refrigerator. Best if served same day as made.




Chocolate-Iced Buttersweets

Mary McGuire


Cookie: 1 cup powdered sugar

1 cup butter, softened

1/2 tsp. salt

2 tsp. vanilla

2 cups all-purpose flour

Filling: 1 cup powdered sugar

2 Tbl. flour

1 tsp. vanilla

3 oz. pkg. cream cheese, softened

1/2 cup chopped nuts

1/2 cup coconut

Frosting: 1/2 cup chocolate chips

2 Tbl. water

2 Tbl. butter

1/2 cup powdered sugar


Heat oven to 350 degrees. In large bowl, cream 1 cup powdered sugar, 1 cup butter, salt and 2 tsp. vanilla until light and fluffy. Lightly spoon flour into measuring cup; level off. Blend 2 cups flour into creamed mixture. Shape dough into balls, using a tsp. of dough for each cookie; place 2 inches apart on ungreased cookie sheets. With thumb, make imprint in center of each cookie. Bake 350 degrees for 12 to 16 minutes until light brown on edges. Remove immediately. In small bowl, cream 1 cup powdered sugar, 2 Tbl. flour, 1 tsp. vanilla and cream cheese until light and fluffy; stir in nuts and coconut. Fill each warm cookie with 1/2 tsp. filling. In small saucepan, melt chocolate chips with water and 2 Tbl. butter. Stir constantly. Remove from heat, add 1/2 cup powdered sugar; blend until smooth. Drizzle over cookies. Makes 5 dozen.




Taco Soup 1

Elven Matson


In a stew pot, brown 2 lbs meat with chopped onions, drain fat, add:

1 1/2 cups water & 1 1/2 teaspoons salt

1 pkg mild dry taco seasoning mix

1 pkg (1 oz) Ranch dry dressing mix


Add the following, liquids and all:

1 - 4 oz can chopped green chilis

1 - 303 can red or kidney beans

1 - 303 can chili seasoned beans

1 - 303 can white hominy

1 - 303 can yellow hominy


Heat and Eat (makes 12-14 servings).




Taco Soup 2

Elven Matson


1 lb super lean ground beef & 1 medium onion chopped

1 pkg mild taco seasoning mix

1 - 303 can pinto beans, drained & rinsed

3 - 303 cans no-salt stewed tomatoes, mashed

1 - 303 can of corn

1 - 8 oz can no-salt tomato sauce

8 oz tortilla chips, coarsely crushed

1 cup grated cheddar cheese

1/2 cup lowfat sour cream


Brown beef in four-quart saucepan over medium high heat. Drain fat. Add onions and saute until transparent. Stir in taco seasoning, corn, beans, tomatoes and tomato sauce. Cover, reduce heat to low and simmer for 30 minutes. Spoon soup into serving bowls. Top with tortilla chips, grated cheese and a dollop of sour cream. (Makes 8 servings.)





Elven Matson


1 medium onion, chopped

4 cloves garlic, minced

1 tablespoon ground cumin

1/2 to 1 teaspoon crush red pepper flakes

2 tablespoons vegetable oil

Crackers, any variety

3 #303 cans black beans, undrained

1 1/2 cups chicken broth

3 cups mild or medium thick salsa

2 tablespoons lime juice

1/2 cup non-fat plain yogurt


In a 4-quart saucepot, over medium heat, cook onion, garlic, cumin and pepper flakes in oil until onion is tender, about 3 minutes; remove from heat. In electric blender, puree 2 cans beans and their liquid in batches with chicken broth; add to pot. Stir in remaining beans, salsa and lime juice. Heat mixture to boil; reduce heat to low. Simmer for 30 minutes. Ladle 1 cup soup into bowl; top with dollop of yogurt. Serve hot with crackers. (Makes 10 servings)




Polynesian Chop Suey

Elven Matson


Bean threads or Suifun (Soifun)1 or more stalks celery

2-8 carrots1 or 2 large onions

2 cloves garlic

Cooked pork, chicken, fish or beef

Soy sauce


Put bean threads in unsalted boiling water. Remove from heat and let stand in uncovered pot for 15 minutes. Drain and add cooked vegetables. Slice celery and carrots thin on the diagonal, mince the garlic and cook vegetables until almost done then drain. Cut cooked meat into bite sized pieces. Mix bean threads, vegetables and meat together. Add soy sauce ( 1 cup or more based on quantity of other ingredients) and heat thoroughly. Before serving, add a little water if too dry.




Sweet Potato Pecan Pie

Elven Matson


1 lb sweet potatoes, pared, cut and cooked

1/3 & 1/2 cup firmly packed light brown sugar

1/2 cup milk

1/4 cup molasses

4 tablespoons butter, divided

1 teaspoon vanilla

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 eggs

1 cup pecans, coarsely chopped


Whipped cream topping:

1/2 cup cream  & 2 tablespoons sugar


Preheat oven to 375 degrees. Beat potatoes with mixes until smooth. Add 1/3 cup brown sugar, milk, molasses, 2 tbs butter, vanilla, cinnamon, nutmeg, salt and eggs; beat until well blended. Bake in pie shell 40 minutes until knife inserted 1 inch from the edge comes out clean. In small saucepan, over low head, melt remaining butter and add 1/2 cup brown sugar and cook, stirring, until smooth. Remove from heat stir in pecans and smooth mixture evenly over top of pie. Broil 7 inches from heat source until lightly browned. Let cool 1-2 minutes and add whipped cream before serving.




Jeff's Chocolate Chip Cookies

Elven Matson


2 1/2 cups all purpose flour

1 teaspoon salt

1 cup sugar

2 eggs

12 oz pkg chocolate chips

1 & 1/4 teaspoon baking soda

1 cup margarine

1/2 cup chopped nuts

1 pkg small instant French vanilla pudding


Mix all ingredients well, adding choc chips at the last. Drop dough by spoonfuls on cookie sheet and bake for 10 minutes at 350 degrees.




Best Ever Biscuits

Elven Matson


6 cups unbleached flour

3/4 cup sugar

1/4 cup baking powder (rounded)

1/2 teaspoon salt

2 sticks soft margarine

2 cups very cold milk


Cut in margarine with dry ingredients and blend well. Stir in cold milk to consistency of playdough. Knead dough 13 to 15 times (no more). Then roll out on a board to thickness of one thumb joint. Cut out biscuits and put on ungreased cookie sheet and bake for 15 minutes at 425 degrees. Cool on rack.




Zesty Salt Substitute

Elven Matson


5 teaspoons onion powder

1 tablespoon garlic powder

1 tablespoon paprika

1 tablespoon dry mustard

1 teaspoon thyme

1/2 teaspoon white pepper

1/2 teaspoon celery seed


Combine, and after mixing well store in a spice shaker with a tight-fitting lid. Keep in a cool dry place.




Wilted Lettuce Salad

Elven Matson


6 slices bacon, cut in small pieces

1/4 cup vinegar

2 teaspoons brown sugar

1/2 teaspoon salt

Dash of pepper

1 large head lettuce


Tear lettuce into bite-sized pieces, Cook bacon crisp, drain on paper and crumble. Keep 3 tablespoons of bacon drippings, stir in vinegar, salt, sugar and pepper. Bring to a boil and pour over the lettuce, toss lightly and sprinkle with bacon.




Zucchini Bread

Elven Matson


3 cups all purpose flour

1/2 cup milk

1 tablespoon baking powder

2 eggs, slightly beaten

1/2 teaspoon baking soda

1/2 cup margarine, melted

1 1/2 teaspoons salt

1 cup sugar

2 teaspoons cinnamon

2 cups shredded raw zucchini

1 teaspoon nutmeg

2 cups chopped nuts


Preheat oven to 350 degrees. Grease and flour 2 loaf pans. Stir dry ingredients together and set aside. Place milk, eggs, margarine, sugar and zucchini in a large mixing bowl. Add combined dry ingredient. Mix just until batter is blended. Stir in nuts. Divide batter and put in prepared pans. Bake for 50 - 60 minutes, until a toothpick inserted in center of loaves comes out clean. Remove from oven and let cool about 5 minutes. Serve hot or cold.




Key Lime Pie

Elven Matson


4 eggs

1 can sweetened condensed milk

1/2 cup lime juice (key limes are best)

6 tablespoons sugar

1/2 teaspoon cream of tartar


Preheat oven to 250 degrees. Beat egg yolks and add milk and lime juice, beat until thick. Pour into unbaked pie shell. Topping: Beat whites, blend in sugar and cream of tartar, beat until whites are stiff and bake in oven until whites are golden brown.




Italian Vegetable Soup

Mary McGuire


1 lb. ground beef

1 cup diced onion

1 cup sliced celery

1 cup sliced carrots

2 cloves garlic, minced

1 can (16 oz.) tomatoes

1 can (15 oz.) tomato sauce

1 can (15 oz.) red kidney beans, undrained

4 cups water

5 tsp. beef bouillon granules

1 Tbl. dried parsley flakes

1 tsp. salt

1/2 tsp. oregano

1/2 tsp. sweet basil

1/4 tsp. black pepper

2 cups shredded cabbage

1 cup frozen or fresh green beans, cut in 1-inch pieces, optional

1/2 cup small elbow macaroni

Parmesan cheese


Brown beef in large heavy kettle; drain. Add all the ingredients except cabbage, green beans and macaroni. Bring to a boil. Lower heat; cover and simmer 20 minutes. Add cabbage, green beans and macaroni; bring to a boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Sprinkle with Parmesan cheese before serving. I serving is 152 calories. Yield 12 servings.

<-- Previous Page  / HOME / Index / Next Page -->


Aldridge Creek Greenway - Green Mountain Nature Trail - Flower & Cat Pictures

My Backyard - My Living Room - Weatherly Ward Newsletter - My Family Tree