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Index for this Page Click on the name to go to that recipe.
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. ****************** 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. ****************** 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. ****************** 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. ****************** 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. ****************** 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. ****************** 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. ****************** 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. ****************** 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. ****************** 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. ****************** 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. ****************** 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. ****************** 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. ****************** 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. ****************** 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** ****************** 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. ****************** 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. ****************** 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. ****************** Mary McGuire 1 (8 oz.) pkg. cream cheese (softened) 1 can marshmallow creme 2 Tbl. lemon juice Mix well and serve with fruit.
****************** 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.
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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.”
******************
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. ****************** 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! ****************** 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. ****************** 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. ****************** 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. ****************** 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. ****************** 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. ****************** Sweet Potatoes Mary McGuire 1 Tbl. minced garlic Salt 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. ****************** 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. ****************** 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. ****************** 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. ****************** 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. ****************** 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). ****************** 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) ****************** 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. ****************** Elven Matson 1 lb sweet potatoes, pared, cut and cooked 1/3 & 1/2 cup firmly packed 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. ****************** 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. ****************** 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. ****************** 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. ****************** 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. ****************** 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. ****************** 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.
****************** 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. |
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