MARY 12
PIZZA DIP
Layer the following ingredients in a round glass pie dish
8 oz cream cheese
1 jar Pizza sauce
2 cups Mozzarella cheese
1 pkg Pepperoni
1 tablespoon olives and chopped onions
Bake at 350 for 25-30 minutes
Serve with Frito scoops.
BROCCOLI PIE
2 heads broccoli
1 cup plain Greek yogurt
8 ounces low-fat or light cream cheese, at room temperature
1 tablespoon onion soup mix
12 small cherry tomatoes, for garnish
Bring a large pot of water to a boil over high heat. Fill a large bowl with ice water.
Trim the broccoli into florets. When the water boils, add the florets and a big pinch of salt. Cook until the broccoli is just tender, about 3 minutes. Drain and plunge the florets into the ice water to stop the cooking. When they are thoroughly chilled, drain, and spread them out onto a paper towel lined sheet pan to dry.
In a small bowl, mix together the yogurt, cream cheese, and onion soup mix. Transfer the yogurt mixture to a large resealable plastic bag. Arrange the broccoli, on a serving platter, cut sides down, so that they form a domed pie-like appearance. Cut the tip off the corner of the bag and pipe a lattice-work design over the broccoli. Garnish with the cherry tomatoes and serve.
SWEDISH APPLE PIE
The pie lacks a traditional crust, its simple pastry topping creates a delicious, pleasantly crunchy layer.
FOR THE FILLING:
2/3 cup raisins
3 medium apples (about 2 2/3 cups), any baking variety, peeled and sliced
1 tablespoon sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
FOR THE TOPPING:
3/4 cup butter or margarine
1 cup flour
1 cup sugar
1/2 teaspoon salt
1 egg, beaten
1/4 cup chopped walnuts
Vanilla ice cream or whipped cream (optional
Heat the oven to 350°. Place the raisins in a small bowl, cover them with hot water, and microwave them on high until they become plump, about 20 to 30 seconds. Drain the raisins, then combine them with the apple slices. Transfer the fruit to a 9-inch pie pan (it should be no more than two-thirds full).
In a small bowl, mix the sugar, cinnamon, and nutmeg and sprinkle the mixture over the fruit.
To make the topping, first melt the butter or margarine and set it aside. In a separate bowl, stir together the flour, sugar, salt, and egg until they're evenly blended. Whisk in the butter or margarine, then spread the topping over the fruit and sprinkle on the nuts.
Bake the pie until golden brown, about 40 minutes. Serve it warm, with vanilla ice cream or whipped cream, if you like. Serves 10.
BEST EVER ORANGE MARMALADE - Mary M Jones
8 Oranges
2 lemons
2 1/2 cups water
1/8 teaspoon baking soda
4 1/4 cups sugar
1 box Sure-Jell
Score the peels of the oranges and lemons, use veg. peeler. Remove white part of peel, discard it. Chop fruit pulp, reserve juices, set aside.
In a saucepan combine peels, water, and baking soda. Bring to boiling; reduce heat. Cover and simmer for 20 minutes, stir occasionally. Do not drain. Add fruits and reserved juices. Return to boiling; reduce heat. Cover and simmer for 10 minutes.
Mix together the Sure Jell and 1/4 cup sugar. Measure 5 1/2 cups fruit. In an 8- or 10-quart kettle combine the 5 1/2 cups fruit mixture and sugar & Sure Jell mix. Bring to a full rolling boil. QUICKLY stir in remaining sugar. Boil and stir, uncovered, for 1 minute. Remove from heat; skim off foam. Ladle at once into hot, sterilized half-pint jars, leaving a 1/4" headspace. Adjust lids. Process in a boiling-water canner for 15 minutes. (Marmalade may take up to 2 weeks to set.)
Makes about 7-8 cups.
STRAWBERRY RHUBARB MARMALADE~Mary
5 cups sliced rhubarb
3 cups sugar
1 cup crushed pineapple, drained
1 package strawberry Jell-O gelatin dessert
Mix rhubarb, pineapple and sugar in a large pan. Let stand 30 minutes. Bring to a boil. Reduce heat to a simmer. Stir and cook for 15 minutes. Add one small package of strawberry Jell-O. Stir well. Pour into hot sterilized jars and seal in a hot water bath for 10 minutes. Or cool completely and Pour in 1 quart containers and freeze.
MINCEMEAT
1 small navel orange
1 small lemon
8 C. finely diced unpeeled apples
1 1/2 C. golden raisins
1 1/2 C. seedless raisins
1 C. mixed diced candied fruits
1 C. orange juice
4 C. packed brown sugar
1 T. cinnamon
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground cloves
1 1/2 tsp. ground allspice
1 1/4 C. brandy
Quarter and seed orange and lemon.
Grind in food grinder or food processor fitted with a steel blade. In Dutch oven combine ground orange and lemon, apples, raisins, candied fruits and orange juice. Bring to boil; reduce heat and simmer 15 minutes, stirring occasionally. Add sugar, spices and salt. Simmer 15 minutes, stirring occasionally. Add 1 cup of brandy. Simmer, stirring occasionally, until mixture is thick like jam — about 1 hour. Remove from heat. Stir in remaining brandy. Store covered in refrigerator up to 2 months.
GRAPE CONSERVE
about 7 half-pint jars
2 quarts stemmed grapes (about 4 pounds)
6 cups sugar
1 cup chopped walnuts or other nuts
To Prepare Fruit
separate pulp from skins of grapes. Cook skins 15 to 20 minutes, adding only enough water to prevent sticking (about 1/2 cup).
Cook pulp without water until soft; press through a sieve or food mill to remove seeds.
To Make Conserve
Combine skins, pulp, and sugar. Bring slowly to boiling, stirring occasionally until sugar dissolves.
Cook rapidly until thick, about 15 minutes. Stir frequently to prevent sticking. Add nuts the last 5 minutes of cooking. Pour hot conserve into hot, sterilized jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath.
SCRAMBLED EGG BISQUICK CUPS
2 cups Original Bisquick mix
1/3 cup shredded Cheddar cheese (1 1/2 oz)
3/4 cup milk
8 eggs
1/8 teaspoon pepper
1 tablespoon butter or margarine, softened
1/2 cup Parmesan and mozzarella cheese pasta sauce (from 1-lb jar)
3 tablespoons cooked real bacon bits or pieces (from 3-oz package)
1 tablespoon chopped fresh chives
Additional cooked real bacon bits or pieces
Heat oven to 425°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray. In medium bowl, mix Bisquick mix, cheese and 1/2 cup of the milk until soft dough forms.
Place dough on surface sprinkled with Bisquick mix. Shape into a ball; knead 4 or 5 times. Shape into 10-inch-long roll. Cut roll into 12 pieces. Press each piece in bottom and up side of muffin cup, forming edge at rim. Bake 8 to 10 minutes or until golden brown. Remove from oven. With back of spoon, press puffed crust in each cup to make indentation. In large bowl, beat eggs, remaining 1/4 cup milk and the pepper until well blended. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 4 minutes, stirring occasionally, until firm but still moist. Fold in pasta sauce and bacon until blended. To remove biscuit cups from pan, run knife around edge of cups. Spoon egg mixture into biscuit cups. Sprinkle chives and additional bacon bits over tops.
Do-Ahead
Biscuit cups can be baked the day before and stored in an airtight container at room temperature. Just fill with scrambled eggs and serve.
ZUCCHINI APPETIZERS~Mary
3 cups thinly sliced unpeeled zucchini (4 small)
1 cup Original Bisquick mix
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram or oregano leaves
1/8 teaspoon pepper
1 garlic clove, finely chopped
1/2 cup vegetable oil
4 eggs, slightly beaten
Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.
Stir together all ingredients. Spread in pan.
Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.
FRUIT SALAD CUPCAKES~Mary
1 1/2 c. sugar
2 (8 oz.) cartons Cool Whip
Mix together. Add: 1 lg. can crushed pineapple, drained
1/2 c. maraschino cherries, chopped
1 pt. sour cream
5-6 ripe bananas, mashed
4 tbsp. lemon juice
1-1 1/2 c. chopped nuts
Mix all ingredients. Pour into cupcake papers (foiled type). When frozen, store in plastic bags in deep freeze. Use as needed. Can be served with 7-Up poured over.
CRANBERRY PULL APART BISCUITS~Mary
3 Tbsp sugar
1 tsp cinnamon
3/4 c orange marmalade
3/4 cup dried cranberries
6 Southern Style Biscuits, (if frozen thawed) and quartered
1. Preheat oven to 375°F. Mix together sugar and cinnamon in a medium bowl. Remove half of mixture and set aside.
2. Add orange marmalade and cranberries to a bowl and mix well.
3. Place mixture in the bottom of an 8" x 8" baking dish lightly coated with cooking spray.
4. Mix together the quartered biscuits with remaining cinnamon-sugar mixture. Place cinnamon biscuits over cranberry mixture. Bake 20 to 25 minutes or until biscuits are golden brown.
SNOW CREAM~Mary
1-3 Cups of Snow -
1/2 Cup Whipping Cream
1 T. Sugar -
2-3 drops Vanilla flavoring.
In a separate bowl, mix cream, sugar and vanilla. Slowly add snow to desired consistency. Eat and enjoy!
try other flavorings: cinnamon, butterscotch, almond, or eggnog mix
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