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Benedictine Sandwich Spread
Benedictine Sandwich Spread
from Out of Kentucky Kitchens
2 cream cheeses (6 oz)
Grated pulp of one medium cucumber
1 small grated onion
1 t. salt
Mayonnaise
Dash of Tabasco
2-3 drops green food coloring
Mash the cheeses with a fork.
Work into them the grated pulp from
a peeled, medium-sized
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cucumber, first extracting the juice by
placing the pulp in a napkin and
squeezing it fairly dry. Add the onion
juice, Tabasco, salt and enough
mayonnaise to make a smooth
filling, easily spread. Lastly add food
coloring to give a faint green tinge.
Cabbage Patch says use only juice
of cucumber and onion for a
more delicate flavor.
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# Benedictine Sandwich Spread
*From Out of Kentucky Kitchens*
## Ingredients
- 2 cream cheeses (6 oz)
- Grated pulp of one medium cucumber, peeled
- 1 small onion, grated
- 1 tsp salt
- Mayonnaise (enough to make a smooth filling)
- Dash of Tabasco
- 2–3 drops green food coloring
## Instructions
1. Mash the cream cheeses with a fork.
2. Grate the pulp of a peeled, medium-sized cucumber. Extract the juice by placing the pulp in a napkin and squeezing it fairly dry.
3. Work the grated cucumber pulp into the mashed cheese.
4. Add the onion juice, Tabasco, and salt.
5. Add enough mayonnaise to make a smooth filling that is easily spread.
6. Lastly, add green food coloring to give a faint green tinge.
> **Note — Cabbage Patch variation:** Use only the juice of the cucumber and onion (not the pulp) for a more delicate flavor. -
Spot Remover
Spot Remover
1 cup water
1/2 c. misk
1/2 c. lemon ammonia
Spray on spots, let stand
for a few min. & wash.
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# Spot Remover
## Ingredients
- 1 cup water
- 1/2 cup misk
- 1/2 cup lemon ammonia
## Instructions
1. Spray on spots, let stand for a few minutes and wash. -
Breakfast Sausage
Breakfast Sausage
1 pound ground turkey
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1 tsp ground sage
1 small onion, diced
1/4 cup dry bread crumbs
1 Tablespoon oil (opt.)
over
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mix all ing. well in bowl. Chill
overnight Form into patties. Fry slowly
until brown on each side. Makes
6-8 patties
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# Breakfast Sausage
## Ingredients
- 1 pound ground turkey
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1 tsp ground sage
- 1 small onion, diced
- 1/4 cup dry bread crumbs
- 1 Tbsp oil (optional)
## Instructions
1. Mix all ingredients well in a bowl.
2. Chill overnight.
3. Form into patties.
4. Fry slowly until brown on each side.
5. Makes 6–8 patties. -
Cheese Puffs
Cheese Puffs
1 5oz jar Old English Cheese
1/4 C. butter
1/2 t. salt
1/2 C. flour
Cream cheese & butter. Add rest of in-
gredients & form into 1" balls.
Place on cooky sheet & chill
thoroughly for 2 or more hours.
When completely frozen,
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place in plastic bag to remove as
needed. Place on baking sheet when
ready to serve. Bake at 400° for
10 minutes.
Billie Schild
November, 1980
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# Cheese Puffs
## Ingredients
- 1 (5 oz) jar Old English Cheese
- 1/4 cup butter
- 1/2 tsp salt
- 1/2 cup flour
## Instructions
1. Cream cheese and butter together.
2. Add rest of ingredients and form into 1" balls.
3. Place on cookie sheet and chill thoroughly for 2 or more hours.
4. When completely frozen, place in plastic bag to remove as needed.
5. Place on baking sheet when ready to serve.
6. Bake at 400° for 10 minutes. -
Cauliflower Dressing
Cauliflower Dressing
Cook in a small amount of water till
tender 1 small head Cauliflower, 2 T onions
flakes or 1 small onion, Chopped, 1C Chopped
Celery.
Mix together
8 oz herbed seasoned bread stuffing
1 1/2C turkey or chicken stock
1C water
Add Cauliflower, onions & celery. Mix well.
Bake at 350° 35 to 45 min makes 8 servings
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# Cauliflower Dressing
## Ingredients
- 1 small head cauliflower
- 2 Tbsp onion flakes or 1 small onion, chopped
- 1 cup chopped celery
- 8 oz herbed seasoned bread stuffing
- 1 1/2 cups turkey or chicken stock
- 1 cup water
## Instructions (Partially Inferred)
1. Chop cauliflower into small florets.
2. Cook cauliflower, onion, and celery in a small amount of water until tender.
3. Mix together bread stuffing, turkey or chicken stock, and water.
4. Add cauliflower, onions, and celery. Mix well.
5. Bake at 350° for 35 to 45 minutes.
6. Makes 8 servings. -
Away All Day Stew
Away all Day Stew
2 lbs stew beef - bite size
1 can tomato soup
1/2 " water
2 potatoes cubed
1 cup sliced carrots
2 chopped onions
1 cup sliced celery
salt + pepper
bay leaf
celery seed
mix + bake 4 hr
Serves: or more
300° (back)
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in crock pot - cook all day -
high at least one hour
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# Away All Day Stew
## Ingredients
- 2 lbs stew beef, bite size
- 1 can tomato soup
- 1/2 can water
- 2 potatoes, cubed
- 1 cup sliced carrots
- 2 chopped onions
- 1 cup sliced celery
- Salt & pepper
- Bay leaf
- Celery seed
## Instructions
1. Mix all ingredients together.
2. Bake at 300° for 4 hours.
3. Alternatively, cook in crock pot all day, on high for at least one hour. -
Veg. Salad
Veg. salad Serves 12
Recipe from the kitchen of Paula Guffey
1 head lettuce - broken into bite
size pieces in a large flat salad
bowl.
1/2 c diced onion
1 can sliced thin water chestnuts
1 pkg frozen peas separated (do not
cook) optional 1/2 cauliflower pieces.
Cover with 1 1/2 c Helman's mayonnaise
(med. jar) spread like frosting sealing
edges. Sprinkle over top 3 tsp sugar
(over)
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Sprinkle Romano & Parmesan cheese
over top well until thoroughly covered.
Put in refrig. over night or several
hours before serving.
Before serving decorate top with
wedges of tomatoes, & wedges of
boiled eggs (yolk side up)
Sprinkle top with diced bacon
chips or bacon. Do not toss
This salad will keep for several
days.
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# Veg. Salad
*Recipe from the kitchen of Paula Guffey — Serves 12*
## Ingredients
- 1 head lettuce, broken into bite size pieces in a large flat salad bowl
- 1/2 cup diced onion
- 1 can sliced thin water chestnuts
- 1 pkg frozen peas, separated (do not cook)
- Optional: 1/2 cauliflower pieces
- 1 1/2 cups Helman's mayonnaise (medium jar)
- 3 tsp sugar
- Romano cheese, to cover
- Parmesan cheese, to cover
- Wedges of tomatoes, for garnish
- Wedges of boiled eggs (yolk side up), for garnish
- Diced bacon chips or bacos, for garnish
## Instructions
1. Place lettuce broken into bite size pieces in a large flat salad bowl.
2. Layer diced onion, sliced water chestnuts, and frozen peas (do not cook) over the lettuce. Add cauliflower pieces if using.
3. Cover with 1 1/2 cups Helman's mayonnaise, spread like frosting, sealing the edges.
4. Sprinkle 3 tsp sugar over the top.
5. Sprinkle Romano and Parmesan cheese over the top until thoroughly covered.
6. Put in refrigerator overnight or several hours before serving.
7. Before serving, decorate the top with wedges of tomatoes and wedges of boiled eggs (yolk side up).
8. Sprinkle top with diced bacon chips or bacos.
9. Do not toss. This salad will keep for several days. -
Bake Beans
Bake Beans - Kay Winter
Pour pork n' beans into dish or
pan to about 3" (at least) deep.
Cover completely with thin sliced
onions. Then cover completely with
bacon strips (I cut strips in half).
Last - add brown sugar on top -
use lots of brown sugar. Bake
350° for 4-6 hours. Watch so
they don't dry out. I find that
(over)
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4 hours is usually
plenty of time. If your oven
is hot - use 325°.
These are so good &
so easy. Enjoy!
Just layer & bake!
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# Bake Beans
## Ingredients
- Pork and beans (enough to fill dish or pan to at least 3" deep)
- Thin sliced onions (enough to cover completely)
- Bacon strips, cut in half (enough to cover completely)
- Lots of brown sugar
## Instructions
1. Pour pork and beans into a dish or pan to about 3" (at least) deep.
2. Cover completely with thin sliced onions.
3. Then cover completely with bacon strips (cut strips in half).
4. Last, add brown sugar on top — use lots of brown sugar.
5. Bake at 350° for 4–6 hours. Watch so they don't dry out.
6. 4 hours is usually plenty of time. If your oven runs hot, use 325°. -
Cherry Angel Food
Cherry Angel Food
1 Angel Food Cake - Cubed -
Blended together 8 oz Cool Whip
& 8oz soft Cream Cheese. Add
1 cup powdered sugar. Mix
(fold) cubes of cake into mixture.
Put into 13 x 9 pyrex & top
with 2 cans Cherry pie filling.
Refrigerate 24 hrs.
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# Cherry Angel Food
## Ingredients
- 1 angel food cake, cubed
- 8 oz Cool Whip
- 8 oz soft cream cheese
- 1 cup powdered sugar
- 2 cans cherry pie filling
## Instructions
1. Blend together Cool Whip and soft cream cheese.
2. Add powdered sugar and mix.
3. Fold cubes of angel food cake into the mixture.
4. Put into a 13 x 9 Pyrex dish.
5. Top with cherry pie filling.
6. Refrigerate 24 hours. -
Microwave Fudge
Microwave Fudge
1 box XXXX sugar (1 lb.)
1 stick margarine
2 tsp. vanilla
1/4 cup evaporated milk
1/2 cup peanut butter or cocoa
Put all together (except vanilla) in
2 qt. baking dish. Microwave 2 1/2 min.
or until melted. add vanilla stir
well blended. Put in 8X8 pan. Place
in refrig. to set.
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# Microwave Fudge
## Ingredients
- 1 box (1 lb.) XXXX powdered sugar
- 1 stick margarine
- 2 tsp vanilla
- 1/4 cup evaporated milk
- 1/2 cup peanut butter or cocoa
## Instructions
1. Put all ingredients together (except vanilla) in a 2 qt baking dish.
2. Microwave 2 1/2 minutes or until melted.
3. Add vanilla and stir until well blended.
4. Put in a buttered 8x8 pan.
5. Place in refrigerator to set. -
Punch Bowl Cake
Punch Bowl Cake
1 yellow cake mix, baked in 2(8 or 9")
round pans.
2 large boxes vanilla instant pudding mix
1-16 oz Cool Whip
1-16 oz pineapple crushed + drained
3 large bananas sliced
2 cartons strawberries, raspberries,
or equivalent sugared fresh berries
(frozen)
From the kitchen of: Barb Hawkins Serves: ____
(over)
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Layer in punch bowl in this order:
1 cake layer
1/2 pudding Sprinkle with
all of the pineapple nuts (optional)
all of the bananas Chill overnight
1/2 cool whip Serves lots of people
1 cake layer Use large spoon
1/2 pudding for serving
all of the berries
1/2 Cool Whip
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# Punch Bowl Cake
## Ingredients
- 1 yellow cake mix, baked in 2 (8 or 9") round pans
- 2 large boxes vanilla instant pudding mix
- 1 - 16 oz Cool Whip
- 1 - 16 oz crushed pineapple, drained
- 3 large bananas, sliced
- 2 cartons strawberries, raspberries, or equivalent sugared fresh (or frozen) berries
- Nuts (optional)
## Instructions
1. Bake yellow cake mix in two (8 or 9") round pans according to package directions. Allow to cool.
2. Prepare vanilla instant pudding mix according to package directions.
3. Layer in a punch bowl in this order:
4. 1 cake layer
5. Half of the pudding
6. All of the pineapple
7. All of the bananas
8. Half of the Cool Whip
9. 1 cake layer
10. Remaining half of the pudding
11. All of the berries
12. Remaining half of the Cool Whip
13. Sprinkle with nuts if desired.
14. Chill overnight.
15. Serve with a large spoon. Serves lots of people. -
Chocolate Chip Cake
CHOCOLATE CHIP CAKE
1 Cup chopped dates
1½ Cups boiling water
1½ teasp. soda
Combine above ingredients and let stand
until cool.
Cream together:
3/4 Cup shortening
1 cup sugar
Add two eggs and beat well.
Add date mixture, then 1 3/4 cups all purpose
flour, 3/4 teaspoon soda and ½ teaspoon salt.
(over)
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Place in 8 x 12 baking pan which has been
greased and floured. Sprinkle on top 1
package of chocolate chips, 1/4 cup sugar
and 1 cup chopped nuts.
Bake at 350 degrees for 40 minutes.
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# Chocolate Chip Cake
## Ingredients
- 1 cup chopped dates
- 1 1/2 cups boiling water
- 1 1/2 tsp soda
- 3/4 cup shortening
- 1 cup sugar
- 2 eggs
- 1 3/4 cups all purpose flour
- 3/4 tsp soda
- 1/2 tsp salt
## Topping
- 1 package chocolate chips
- 1/4 cup sugar
- 1 cup chopped nuts
## Instructions
1. Combine chopped dates, boiling water, and soda. Let stand until cool.
2. Cream together shortening and sugar.
3. Add two eggs and beat well.
4. Add date mixture, then flour, soda, and salt. Mix to combine.
5. Place in an 8 x 12 baking pan which has been greased and floured.
6. Sprinkle on top the chocolate chips, sugar, and chopped nuts.
7. Bake at 350 degrees for 40 minutes.