Browse Items (1268 total)
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Bars
2C rolled oats Bars 1t cinnamon 1C raisins
1C flour 1/2 t B S 1/4C jelly
3/4C packed Br. sugar 3/4C butter cinnamon
icing
350 30min
Combine oats flour brown sugar
Cinn & soda mix well.
Combine raisins & jelly toss with
reserved crumbs sprinkle over layer
in pans. Bake at 350° 30min
Drizzle with cinnamon icing
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# Bars
## Ingredients
- 2 C rolled oats
- 1 C flour
- 3/4 C packed brown sugar
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 3/4 C butter
- 1 C raisins
- 1/4 C jelly
## Instructions
1. Combine oats, flour, brown sugar, cinnamon, and baking soda. Mix well.
2. Cut in butter until crumbly. Reserve a portion of crumbs.
3. Press remaining crumb mixture into a layer in pans.
4. Combine raisins and jelly; toss with reserved crumbs.
5. Sprinkle over layer in pans.
6. Bake at 350° for 30 minutes.
## Cinnamon Icing
1. Drizzle with cinnamon icing. -
Fruit Punch Bars
Fruit Punch Bars
350°
Grease + flour bottom of 15x10x1 - jelly roll
pan. Beat 2 eggs and 1 1/2 cups sugar
until light & fluffy. Add 1 pound- 1 ounce can
fruit cocktail undrained; 2 1/4 cups flour, 1 1/2
tsp soda, 1/2 tsp salt & 1 tsp vanilla extract
Beat at medium speed until well blended, scrap-
ing sides & bottom of bowl. Spread in pan. Sprinkle
with 1 1/3 cups coconut (flaked) & 1/2 cup chopped
walnuts. Bake at 350° for 20-25 min. or
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til golden brown. While hot, drizzle
with Glaze. Cool; cut into bars.
Glaze
3/4 cup sugar
1/2 cup butter
1/4 cup evaporated milk
1/2 tsp. vanilla extract
1/2 cup chopped walnuts
Combine all ingredients except walnuts. in small
saucepan. Bring to a boil; boil 2 min. stirring constantly.
Remove from heat. Add nuts - cool
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# Fruit Punch Bars
## Ingredients
- 2 eggs
- 1 1/2 cups sugar
- 1 lb 1 oz can fruit cocktail, undrained
- 2 1/4 cups flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 1/3 cups flaked coconut
- 1/2 cup chopped walnuts
## Instructions
1. Preheat oven to 350°. Grease and flour the bottom of a 15x10x1 jelly roll pan.
2. Beat eggs and sugar until light and fluffy.
3. Add fruit cocktail undrained, flour, baking soda, salt, and vanilla extract.
4. Beat at medium speed until well blended, scraping sides and bottom of bowl.
5. Spread batter in pan.
6. Sprinkle with flaked coconut and chopped walnuts.
7. Bake at 350° for 20–25 minutes or until golden brown.
8. While hot, drizzle with Glaze. Cool; cut into bars.
## Glaze
- 3/4 cup sugar
- 1/2 cup butter
- 1/4 cup evaporated milk
- 1/2 tsp vanilla extract
- 1/2 cup chopped walnuts
## Glaze Instructions
1. Combine all ingredients except walnuts in a small saucepan.
2. Bring to a boil; boil 2 minutes, stirring constantly.
3. Remove from heat. Add nuts. Cool. -
Sugarplum Puffs
Sugarplum Puffs (24) 300°F
1. sift 1 1/2 c sugar with 1/4 tsp crm.
of tartar
2 lg bowl - high speed - beat 6
egg whites until stiff (not dry)
A) sprinkle in sugar mixture
1 tbs at a time & beat till stiff
peaks. then beat in 1 1/2 tsps
vanilla ex tract
3 place about 1/4 of mixture in small
bowl - add enough drops liquid
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red color to tint bright pink A) in
a second bowl tint another 4th pale
green + leave remaining white
4. with #20 scoop drop round puffs
of merange on a lg foil covered
cookie sheet. about 1" apart.
decorate before bake.
5 Bake 2 hrs. then cool on rack.
before removing foil Store 3 weeks
airtite handmade & tight container.
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# Sugarplum Puffs
## Ingredients
- 1 1/2 cups sugar
- 1/4 tsp cream of tartar
- 6 egg whites
- 1 1/2 tsp vanilla extract
- Red liquid food coloring (to tint bright pink)
- Green liquid food coloring (to tint pale green)
## Instructions
1. Sift 1 1/2 cups sugar with 1/4 tsp cream of tartar.
2. In a large bowl, beat 6 egg whites on high speed until stiff but not dry.
3. Sprinkle in the sugar mixture 1 Tbsp at a time and beat until stiff peaks form. Then beat in 1 1/2 tsp vanilla extract.
4. Place about 1/4 of the mixture in a small bowl and add enough drops of red liquid color to tint bright pink. In a second bowl, tint another 1/4 pale green. Leave the remaining mixture white.
5. With a #20 scoop, drop round puffs of meringue onto a large foil-covered cookie sheet about 1" apart.
6. Decorate before baking.
7. Bake at 300F for 2 hours, then cool on rack before removing foil. Store 3 weeks in an airtight container. Makes 24. -
El Paso Dip
FROM THE KITCHEN OF: Beth Allen
El Passo Dip
1 can refried beans - cook over low heat
Halopeno Peppers
shredded Cheese Chedder
tomato green onions Chopped
guacamole dip
black olives
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# El Paso Dip
## Ingredients
- 1 can refried beans
- Jalapeño peppers
- Shredded cheddar cheese
- Tomato, chopped
- Green onions, chopped
- Guacamole dip
- Black olives
## Instructions
1. Cook refried beans over low heat.
2. Layer remaining ingredients over beans: jalapeño peppers, shredded cheddar cheese, chopped tomato, chopped green onions, guacamole dip, and black olives. -
Zucchini Bread
Zuccini Bread
2 c. sugar 1 t soda
1 c. oil 1/4 t. baking powder
3 eggs 3 t cinnamon
3 T vanilla 2 c. zuccini shredded
1 t salt 3 c flour
Shred zuccini - remove seeds
Use nuts & raisens. Bake @ 350
till done makes 2 loaves
Approx 1 hour
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# Zucchini Bread
## Ingredients
- 2 cups sugar
- 1 cup oil
- 3 eggs
- 3 Tbsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 3 tsp cinnamon
- 2 cups zucchini, shredded (seeds removed)
- 3 cups flour
- Nuts and raisins, to taste
## Instructions
1. Shred zucchini and remove seeds.
2. Combine all ingredients, including nuts and raisins, and mix well.
3. Pour batter into 2 loaf pans.
4. Bake at 350°F until done, approximately 1 hour. -
Boeuf Bourguignon / Rice
Boeuf Bourguignon (4-8)
3 lB Boneless Chuck 1½ t thyme
¼ lb. diced bacon 1½ c dry red wine
12 small w onions 1½ c water
3 T flour Brown meat & bacon - bouquet
1 carrot garni of c.c.-p & bay leaves
1 stalk celery simmer 2½ hours covered
3 sprigs parsley in casserole
2 bay leaves
½ t salt
¼ t black pepper
RICE 3c rice 1 t salt
¼ c olive oil rice in hot
1 clove garlic oil & broth
3 c chicken broth & cook 35 min
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# Boeuf Bourguignon
Serves 4–8
## Ingredients
- 3 lb boneless chuck
- 1/4 lb diced bacon
- 12 small white onions
- 3 Tbsp flour
- 1 carrot
- 1 stalk celery
- 3 sprigs parsley
- 2 bay leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 tsp thyme
- 1 1/2 c dry red wine
- 1 1/2 c water
## Instructions
1. Brown meat and bacon.
2. Make a bouquet garni of carrot, celery, parsley, and bay leaves.
3. Simmer 2 1/2 hours covered in casserole.
## Rice
### Ingredients
- 3 c rice
- 1/4 c olive oil
- 1 clove garlic
- 3 c chicken broth
- 1 tsp salt
### Instructions
1. Heat olive oil in pot with garlic.
2. Add rice to hot oil and broth.
3. Cook 35 minutes. -
Chicken Jambalaya
CHICKEN JAMBALAYA
*"This is a great dish to serve at parties,"*
*relates Lynn Desjardins of Atkinson,*
*New Hampshire. "It's just as good as, if*
*not tastier than, the high-fat version.*
*And it reheats well."*
3/4 pound boneless skinless
chicken breasts, cubed
3 cups reduced-sodium
chicken broth
1-1/2 cups uncooked brown rice
4 ounces reduced-fat smoked
turkey sausage, diced
1/2 cup thinly sliced celery with
leaves
1/2 cup chopped onion
1/2 cup chopped green pepper
2 to 3 teaspoons Cajun or
Creole seasoning
1 to 2 garlic cloves, minced
1/8 teaspoon hot pepper sauce
1 bay leaf
1 can (14-1/2 ounces)
no-salt-added diced
tomatoes, undrained
In a large nonstick skillet lightly coated
with nonstick cooking spray, saute chick-
en for 2-3 minutes. Stir in the next 10
ingredients. Bring to a boil. Reduce heat;
cover and simmer for 50-60 minutes. Stir
in tomatoes; cover and simmer 10 min-
utes longer or until liquid is absorbed
and rice is tender. Remove from the
heat; let stand for 5 minutes. Discard bay
leaf. Yield: 6 servings.
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# Chicken Jambalaya
## Ingredients
- 3/4 pound boneless skinless chicken breasts, cubed
- 3 cups reduced-sodium chicken broth
- 1-1/2 cups uncooked brown rice
- 4 ounces reduced-fat smoked turkey sausage, diced
- 1/2 cup thinly sliced celery with leaves
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 2 to 3 tsp Cajun or Creole seasoning
- 1 to 2 garlic cloves, minced
- 1/8 tsp hot pepper sauce
- 1 bay leaf
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
## Instructions
1. In a large nonstick skillet lightly coated with nonstick cooking spray, saute chicken for 2–3 minutes.
2. Stir in the next 10 ingredients. Bring to a boil.
3. Reduce heat; cover and simmer for 50–60 minutes.
4. Stir in tomatoes; cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender.
5. Remove from the heat; let stand for 5 minutes.
6. Discard bay leaf.
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Beef Stew
BEEF STEW
2 pounds beef stew meat, cut into
1-inch pieces
1 tablespoon vegetable oil
5 cups water
4 celery ribs, chopped
4 medium carrots, chopped
1 large onion, chopped
1 can (14-1/2 ounces) diced
tomatoes, undrained
2 tablespoons tomato paste
4 teaspoons beef bouillon granules
1 teaspoon each dried oregano,
thyme, basil and parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup quick-cooking barley
In a Dutch oven, brown meat in oil on all
sides; drain. Add the water, celery, carrots,
onion, tomatoes, tomato paste, bouillon
and seasonings. Bring to a boil. Reduce
heat; cover and simmer for 50 minutes.
Stir in barley; cover and simmer 10-15
minutes longer or until barley is tender.
Yield: 8 servings (about 2 quarts).
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# Beef Stew
## Ingredients
- 2 pounds beef stew meat, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 5 cups water
- 4 celery ribs, chopped
- 4 medium carrots, chopped
- 1 large onion, chopped
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 4 teaspoons beef bouillon granules
- 1 tsp each dried oregano, thyme, basil and parsley flakes
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup quick-cooking barley
## Instructions
1. In a Dutch oven, brown meat in oil on all sides; drain.
2. Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings.
3. Bring to a boil. Reduce heat; cover and simmer for 50 minutes.
4. Stir in barley; cover and simmer 10–15 minutes longer or until barley is tender.
Yield: 8 servings (about 2 quarts). -
No-Bake Cookies
No-Bake Cookies
① Mix in pan
2 cups sugar
1/4 cocoa
1/2 cup milk
1/4 pound oleo
② Put on medium
heat & cook till
it starts to boil
③ Remove
from heat,
cool for
1 minute
④ Add:
1 teaspoon
vanilla →
1 pinch
salt
1/2 cup
chunky
peanut
butter
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3 cups quick
cooking oatmeal
⑤ stir well
⑥ Drop by
Teaspoons
on wax paper
⑦ EAT
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# No-Bake Cookies
## Ingredients
- 2 cups sugar
- 1/4 cup cocoa
- 1/2 cup milk
- 1/4 pound oleo
- 1 pinch salt
- 1/2 cup chunky peanut butter
- 1 tsp vanilla
- 3 cups quick cooking oatmeal
## Instructions
1. Mix in pan: sugar, cocoa, milk, and oleo.
2. Put on medium heat and cook till it starts to boil.
3. Remove from heat, cool for 1 minute.
4. Add salt, chunky peanut butter, and vanilla.
5. Add oatmeal and stir well.
6. Drop by teaspoons on wax paper.
7. Eat. -
Prune and Apricot Coffee Cake
Prune and Apricot Coffee Cake
(Barbara Mead)
3/4 c. dried prunes 3/4 c. soft shortening
3/4 c. dried apricots 3/4 c. sugar
2 c. flour 2 eggs
2 tsp. baking powder 3/4 c. milk
1/2 tsp. salt 1 tsp. vanilla
2/3 c. brown sugar 6 tbsp. melted butter
1 tbsp. flour 1/3 c. chopped walnuts
3 tsp. cinnamon
Cover prunes and apricots with hot water and let
stand five minutes. Drain fruit, chop finely and set
aside. Sift the 2 cups flour with baking powder and
salt and set aside.
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# Prune and Apricot Coffee Cake
## Ingredients
- 3/4 c. dried prunes
- 3/4 c. dried apricots
- 2 c. flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 c. soft shortening
- 3/4 c. sugar
- 2 eggs
- 3/4 c. milk
- 1 tsp. vanilla
## Topping
- 2/3 c. brown sugar
- 1 Tbsp. flour
- 3 tsp. cinnamon
- 6 Tbsp. melted butter
- 1/3 c. chopped walnuts
## Instructions
1. Cover prunes and apricots with hot water and let stand five minutes.
2. Drain fruit, chop finely, and set aside.
3. Sift the 2 cups flour with baking powder and salt and set aside. -
Jalapeno Dip
Jalopeno Dip
lg. refried beans heated
taco sauce
guacomole dip (cream together
tomatoes
green onions
Jalopenios
cheese
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# Jalapeno Dip
## Ingredients (Quantities Inferred)
- 1 lg. can (28 oz) refried beans, heated
- Taco sauce (half jar)
- Guacamole dip (12 oz)
- Sour cream (1 cup)
- Tomatoes (2 medium, diced)
- Green onions (4-5, sliced)
- Jalapenos (2-4 sliced or diced)
- Cheese (2 cups cheddar or Mexican blend)
## Instructions
1. Heat refried beans.
2. Cream together guacamole dip and sour cream.
3. Layer or combine taco sauce, guacamole dip mixture, tomatoes, green onions, jalapenos, and cheese over heated refried beans. -
Pie Crust
Pie Crust
Detta
2 cups flour
1tsp. salt or less
2/3 cup Oil
1/3 cup milk
Mix milk and oil together and add to
flour and salt. Roll out between wax
paper.
this is enough for 2 crusts
bake 350 f until done.
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# Pie Crust
## Ingredients
- 2 cups flour
- 1 tsp salt, or less
- 2/3 cup oil
- 1/3 cup milk
## Instructions
1. Mix milk and oil together and add to flour and salt.
2. Roll out between wax paper.
3. Bake at 350°F until done.
*Makes enough for 2 crusts.*