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Mincemeat Coffee Cake
Mincemeat Coffee Cake
(Mercedes Bates)
1 c. all-purpose biscuit ½ c. mincemeat
mix ¼ c. packed brown sugar
⅓ c. granulated sugar ¼ c. flour
⅓ c. milk ¼ tsp. cinnamon
1 egg 2 tbsp. melted butter or
¼ c. melted butter or margarine
margarine
Heat oven to 375 degrees (moderately hot). Mix
first five ingredients into smooth batter. Spread into
greased and floured 9-inch round layer pan. Spread
mincemeat evenly over batter.
Mix last four ingredients together and sprinkle over
top. Bake 20 to 25 minutes or until nicely browned.
Delightful served warm.
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# Mincemeat Coffee Cake
## Ingredients
- 1 cup all-purpose biscuit mix
- 1/3 cup granulated sugar
- 1/3 cup milk
- 1 egg
- 1/4 cup melted butter or margarine
## Topping
- 1/2 cup mincemeat
- 1/4 cup packed brown sugar
- 1/4 cup flour
- 1/4 tsp cinnamon
- 2 Tbsp melted butter or margarine
## Instructions
1. Heat oven to 375 degrees (moderately hot).
2. Mix first five ingredients into a smooth batter.
3. Spread batter into a greased and floured 9-inch round layer pan.
4. Spread mincemeat evenly over batter.
5. Mix last four topping ingredients together and sprinkle over top.
6. Bake 20 to 25 minutes or until nicely browned.
7. Delightful served warm. -
Rice Krispies Treats
Kellogg's®
RICE KRISPIES
TREATS® RECIPE
3 Tablespoons margarine or butter
1 Package (10 oz., about 40) regular
marshmallows or 4 cups
miniature marshmallows
6 Cups KELLOGG'S® Rice Krispies®
cereal
Directions:
1. Melt margarine or butter in large
saucepan over low heat. Add
marshmallows and stir until completely
melted. Remove from heat.
2. Add KELLOGG'S® Rice Krispies® cereal.
Stir until well coated.
3. Using a buttered spatula or waxed
paper, press mixture evenly into a
13 x 9 x 2-inch pan coated with
cooking spray. Cut into 2-inch squares
when cool. Best if served the same day.
Microwave Directions:
In a large microwave-safe bowl, heat
margarine or butter and marshmallows
on HIGH for 3 minutes, stirring after
2 minutes. Stir until smooth. Follow
steps 2 and 3 above. Microwave
cooking times may vary.
Note:
• For best results, use fresh marshmallows.
• 1 jar (7 oz.) marshmallow creme can
be substituted for marshmallows.
• Diet, reduced calorie or tub
margarine is not recommended.
• Store no more than two days in
airtight container.
For nutrition and other great recipes,
visit www.kelloggs.com/recipes
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[Rice Krispies cereal box panel showing Snap, Crackle, and Pop mascots with partial text "RICE KRIS..." visible]
---
# Rice Krispies Treats
## Ingredients
- 3 Tbsp margarine or butter
- 1 package (10 oz., about 40) regular marshmallows, or 4 cups miniature marshmallows
- 6 cups Kellogg's Rice Krispies cereal
## Instructions
1. Melt margarine or butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Rice Krispies cereal. Stir until well coated.
3. Using a buttered spatula or waxed paper, press mixture evenly into a 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.
## Microwave Directions
1. In a large microwave-safe bowl, heat margarine or butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.
2. Follow stovetop steps 2 and 3 above. Microwave cooking times may vary.
## Notes
- For best results, use fresh marshmallows.
- 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.
- Diet, reduced calorie, or tub margarine is not recommended.
- Store no more than two days in an airtight container. -
Vanilla Ice Cream
Vanilla Ice Cream 1 gal.
4 eggs.
9 c. whole milk
4 T. flour.
3 c. sugar
2 1/4 c. cream
1/2 t salt.
2 T. vanilla
2 T lemon juice
Beat eggs until lemon
colored. Mix with 3 cup of
milk 4 cups sugar 1/2 t salt
and cook in double boiler
or heavy kettle until
it thickens slightly.
Cool, add rest
of milk cream vanilla
and lemon juice. Beat
well. & freeze.
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# Vanilla Ice Cream (1 Gallon)
## Ingredients
- 4 eggs
- 9 cups whole milk
- 4 Tbsp flour
- 3 cups sugar
- 2 1/4 cups cream
- 1/2 tsp salt
- 2 Tbsp vanilla
- 2 Tbsp lemon juice
## Instructions
1. Beat eggs until lemon colored.
2. Mix with 3 cups of milk, 4 cups sugar, 1/2 tsp salt, and flour; cook in a double boiler or heavy kettle until mixture thickens slightly.
3. Cool, then add the rest of the milk, cream, vanilla, and lemon juice.
4. Beat well and freeze.
## Editors Note: "Freeze" in this recipe means to churn in an ice cream freezer (hand-crank or electric). -
Fresh Cranberry Chiffon Pie
FRESH CRANBERRY
CHIFFON PIE
2 envelopes unflavored
gelatin
½ cup cold water
1½ cups fresh cranberries,
rinsed
¼ cup water
1 cup sugar, divided
½ teaspoon salt
¼ cup orange juice
2 teaspoons grated orange
rind
3 egg whites
1 baked 9-inch pastry shell
Sweetened whipped cream,
orange rind and 8 cran-
berries, optional
1. Soften gelatin in ½ cup cold
water and set aside.
2. Place cranberries in saucepan
with ¼ cup water. Cover and
cook only until skins pop, about
10 minutes.
3. Add ½ cup sugar, salt and
softened gelatin. Mix well. Stir in
orange juice and rind.
4. Chill until mixture is com-
pletely cooled and begins to
thicken. Beat egg whites until
they stand in soft peaks.
Gradually beat in remaining ½
cup sugar and beat until stiff.
5. Fold meringue into cranberry
mixture. Spoon into baked pie
shell. Chill until ready to serve.
6. Garnish with whipped cream,
orange rind and cranberries.
Makes 8 servings
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# Fresh Cranberry Chiffon Pie
## Ingredients
- 1 baked 9-inch pastry shell
- 2 envelopes unflavored gelatin
- 1/2 cup cold water
- 1 1/2 cups fresh cranberries, rinsed
- 1/4 cup water
- 1 cup sugar, divided
- 1/2 tsp salt
- 1/4 cup orange juice
- 2 tsp grated orange rind
- 3 egg whites
- Sweetened whipped cream, orange rind, and 8 cranberries, optional
## Instructions
1. Soften gelatin in 1/2 cup cold water and set aside.
2. Place cranberries in saucepan with 1/4 cup water. Cover and cook only until skins pop, about 10 minutes.
3. Add 1/2 cup sugar, salt, and softened gelatin. Mix well. Stir in orange juice and rind.
4. Chill until mixture is completely cooled and begins to thicken. Beat egg whites until they stand in soft peaks. Gradually beat in remaining 1/2 cup sugar and beat until stiff.
5. Fold meringue into cranberry mixture. Spoon into baked pie shell. Chill until ready to serve.
6. Garnish with whipped cream, orange rind, and cranberries.
Makes 8 servings -
Lasagna
20 oz can tomatoes
2 cans tom paste
1 1/2 tsp oregano
garlic salt
ground beef
onion
lasagna noodles
1/2 lb cottage cheese
1/2 lb mozzarella cheese
1/2 cup parmesan
cheese
pie
garlic bread
taco seasoning
fritos
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# Lasagna
## Ingredients
- 20 oz can tomatoes
- 2 cans tomato paste
- 1 1/2 tsp oregano
- Garlic salt
- Ground beef
- Onion
- Lasagna noodles
- 1/2 lb cottage cheese
- 1/2 lb mozzarella cheese
- 1/2 cup parmesan cheese
## Instructions
1. Brown ground beef with onion.
2. Add canned tomatoes, tomato paste, oregano, and garlic salt. Simmer to make sauce.
3. Cook lasagna noodles according to package directions.
4. Layer noodles, meat sauce, cottage cheese, mozzarella, and parmesan cheese in a baking dish.
5. Repeat layers and top with remaining cheeses.
6. Bake until bubbly and golden.
7. Serve with garlic bread. -
Baked Halibut
BAKED HALIBUT
"I got this easy delicious recipe from
Sandy Schroth of the Puffin Bed &
Breakfast in Gustavus, Alaska," says
Mrs. Edward Mahnke of Houston, Texas.
3 pounds halibut steaks (1 inch
thick)
1 cup (8 ounces) sour cream
1/2 cup grated Parmesan cheese
1/4 cup butter, softened
1/2 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
Paprika
Place halibut in a greased 13-in. x 9-in.
x 2-in. baking dish. Combine the sour
cream, Parmesan cheese, butter, dill,
salt and pepper; spoon over halibut.
Cover and bake at 375° for 20 minutes.
Uncover; sprinkle with paprika. Bake 10-
15 minutes longer or until fish flakes
easily with a fork. Yield: 4-6 servings.
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Dozens of antique gra[nitware]
spoons—plus a variety o[f]
items—are on display in
Vassalboro, Maine kitchen.
"Graniteware is made of metal coa[ted with]
enamel," Mari Ellen explains. "It beca[me popu-]
lar in the 19th century as European artisa[ns came]
to the U.S. and began manufacturing the [durable,]
lightweight cookware and dishes." Ho[usewiv-]
ers were happy to have an alternative to [cast iron.]
"At an antique show 10 years ago, I sp[otted a la-]
dle that I had to have," writes Mari Elle[n. "And]
I loved that piece. My kitchen hasn't loo[ked back.]
Now she has 150 different pieces in[cluding]
graniteware bowls, plates, mugs, water d[ipper,]
frying [pans]
and m[ore.]
---
# Baked Halibut
## Ingredients
- 3 pounds halibut steaks (1 inch thick)
- 1 cup (8 ounces) sour cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, softened
- 1/2 teaspoon dill weed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Paprika
## Instructions
1. Place halibut in a greased 13-in. x 9-in. x 2-in. baking dish.
2. Combine the sour cream, Parmesan cheese, butter, dill, salt and pepper; spoon over halibut.
3. Cover and bake at 375° for 20 minutes.
4. Uncover; sprinkle with paprika.
5. Bake 10–15 minutes longer or until fish flakes easily with a fork.
Yield: 4–6 servings. -
Meat Loaf (Every Day)
Meat Loaf (every day)
2 eggs
2/3 c. bread crumbs
3/4 tsp salt
dash pepper
3/4 c milk
2 tbs onion
1/2 tsp sage
1 1/2 lbs hamburger
sauce
1/4 c catsup
2 tbs brown sugar
1 tsp mustard
small can evaporated milk
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# Meat Loaf (Every Day)
## Ingredients
- 1 1/2 lbs hamburger
- 2 eggs
- 2/3 cup bread crumbs
- 3/4 tsp salt
- Dash pepper
- 3/4 cup milk
- 2 Tbsp onion
- 1/2 tsp sage
- Small can evaporated milk
## Sauce
- 1/4 cup catsup
- 2 Tbsp brown sugar
- 1 tsp mustard
## Instructions
1. Combine hamburger, eggs, bread crumbs, salt, pepper, milk, onion, sage, and evaporated milk; mix well.
2. Shape into a loaf.
3. Mix together catsup, brown sugar, and mustard for the sauce.
4. Spread sauce over top of meat loaf.
5. Bake until cooked through. -
Brown Bread
Brown Bread
4c buttermilk
2c brown sugar
4 teasp soda
1 " salt
4 C whole wheat flour
mix altogether &
bake 1 houen.
grease bread pans
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# Brown Bread
## Ingredients
- 4 cups buttermilk
- 2 cups brown sugar
- 4 tsp soda
- 1 tsp salt
- 4 cups whole wheat flour
## Instructions
1. Grease bread pans.
2. Mix all ingredients together.
3. Bake at 325 for 1 hour. -
Cake-Jello Dessert
CAKE--JELLO DESSERT (13 x 9" pan - 15 servings)
Mix 2 regular size packages Strawberry Jello with 2 Cups boiling water.
Cool to room temperature while cake is baking.
Mix 1 White Cake Mix and bake in 13" x 9" pan.
Remove from oven and wait about 5 minutes. Then poke holes all over
in cake with large fork or something to make holes large enough for
Jello to run down into. (Jean Kremer uses a screwdriver).
Pour Jello in holes and over top, trying to get most of it in holes.
Chill Well.
Mix one package of Strawberry Whip-and-Chill according to instructions
and spread over cake and Jello. Chill until ready to serve.
It works well to make this the day before and keep refrigerated.
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# Cake-Jello Dessert
## Ingredients
- 2 regular size packages Strawberry Jello
- 2 cups boiling water
- 1 White Cake Mix
- 1 package Strawberry Whip-and-Chill
## Instructions
1. Mix 2 regular size packages Strawberry Jello with 2 cups boiling water. Cool to room temperature while cake is baking.
2. Mix 1 White Cake Mix and bake in a 13 x 9" pan.
3. Remove from oven and wait about 5 minutes. Then poke holes all over in cake with a large fork or something to make holes large enough for Jello to run down into. (Jean Kremer uses a screwdriver).
4. Pour Jello in holes and over top, trying to get most of it in holes.
5. Chill well.
6. Mix one package of Strawberry Whip-and-Chill according to instructions and spread over cake and Jello.
7. Chill until ready to serve.
8. It works well to make this the day before and keep refrigerated. -
Richard Petty's Angel Food Cake
THIS WEEK'S CELEBRITY RECIPE
RICHARD PETTY'S
ANGEL FOOD CAKE
The NASCAR legend wheels into the
kitchen to share a favorite dessert.
Preparation time: 20 minutes. Baking
time: 1 hour and 15 minutes. Serves 10 to 12.
1½ cups egg whites ¼ tsp. salt
1 tsp. cream of tartar 1 tsp. vanilla
1½ cups sugar 1 cup flour
BEAT egg whites until foamy, add cream of tartar;
beat until stiff, but not dry. Gradually beat in sugar
and salt. Add vanilla, then gently fold in flour. Bake in
angel food pan at 325 degrees for 1 hour and 15 min-
utes or until top is browned.
Nutrition per serving: calories 103
From the book CELEBRITY CHEFS OF COUNTRY MUSIC &
MOTORSPORTS. Copyright © 2001 by Lehi Christian Children's
Foundation, Salem, VA 24153. Phone 540-562-1871.
To order books mentioned in The ENQUIRER or any other
books in print call Books Now at 800-266-5766 ext. 1588.
Back:
COMPARE AND SAVE
Formulated to delivers results comparable
to the leading national brands at just a
fraction of the cost
Economically priced
without sacrificing quality
TRY XTREMELEAN™ TO[DAY]
Available at CVS/Pharmacy, Genovese, Discount
Drug Emporium, Duane Reade, Osco Drug/Sav-[on],
Phar-Mor, A & P, Randall's/Tom Thumb, Stop &[Shop]
Fresh, Waldbaums and other fine stores
If not available at a store near you, call
toll free 1-800-645-5412 for more information.
www.naturesbounty.com
© Nature's Bounty, Inc., 2002
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# Richard Petty's Angel Food Cake
## Ingredients
- 1 1/2 cups egg whites
- 1 tsp cream of tartar
- 1 1/2 cups sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 1 cup flour
## Instructions
1. Beat egg whites until foamy, add cream of tartar; beat until stiff, but not dry.
2. Gradually beat in sugar and salt.
3. Add vanilla, then gently fold in flour.
4. Bake in angel food pan at 325 degrees for 1 hour and 15 minutes or until top is browned. -
Chocolate Dream Bars
Choc. Dream Bars
Cream in mixer: 1/2 lb. butter
2 c. powdered sugar
Add 3 eggs - one at a time
Add 3 sq. Choc. (melted & slightly cooled)
Add 1 c. chopped nuts
vanilla
Put graham cracker crumbs in a square
dish. Put above mixture in carefully,
then more crumbs on top. Put in
refrig 24 hours. Serve with
w cream.
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# Chocolate Dream Bars
## Ingredients
- Graham cracker crumbs
- 1/2 lb. butter
- 2 cups powdered sugar
- 3 eggs
- 3 sq. chocolate, melted & slightly cooled
- 1 cup chopped nuts
- Vanilla
- Cream (for serving)
## Instructions
1. Cream butter and powdered sugar together in mixer.
2. Add 3 eggs, one at a time, mixing after each addition.
3. Add melted and slightly cooled chocolate and mix.
4. Add chopped nuts and vanilla and mix.
5. Put graham cracker crumbs in a square dish.
6. Put above mixture in carefully.
7. Put more graham cracker crumbs on top.
8. Refrigerate 24 hours.
9. Serve with cream. -
Fresh Peach Pie
Fresh Peach Pie
1 Pkg. peach Jello
2 T. cornstarch
3/4 cup sugar
1 1/2 cups water
Cook until thick and cool
Slice 3 peaches in the crust
and pour the peach mixture over
peaches
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# Fresh Peach Pie
## Ingredients
- 1 pkg. peach Jello
- 2 Tbsp. cornstarch
- 3/4 cup sugar
- 1 1/2 cups water
- 3 peaches, sliced
- 1 pie crust, baked
## Instructions
1. Combine peach Jello, cornstarch, sugar, and water in a saucepan.
2. Cook until thick, then cool.
3. Slice 3 peaches into the crust.
4. Pour the cooled peach mixture over the peaches.