Ingredients:
Preparation: Bring the water and sugar to a boil. Remove from heat. Add the tea bags and steep until cool. Add orange juice, lemonade, and liquor.
Freeze overnight in an ice-cream pail. (I use cottage cheese containers for easier fit in freezer.)
From the kitchen of: Bonnie de Arteaga
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Ingredients:
Preparation: Rip kale leaves into pieces (size of your choice). Lightly coat kale with olive oil, then sprinkle with salt.
Bake at 350 degrees until kale is browned and crispy, 10-15 minutes.
From the kitchen of: Bridget
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Ingredients:
Preparation: Drain strawberries reserving syrup. Pour boiling water over gelatin stirring until gelatin is dissolved. Add enough cold water in the reserved syrup to measure one cup. Stir into dissolved gelatin. Chill until almost set.
In chilled bowl beat gelatin until foamy, fold in gelatin, strawberries and Cool Whip. pour into mold. Chill until firm. Garnish with Cool Whip and strawberries.
From the kitchen of: Ruth Carriveau
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Ingredients:
Preparation: Combine the milk and salt in a medium saucepan and heat until almost boiling. Add the oats and cook, stirring, for 1-2 minutes, or until creamy. Stir in the mashed banana and vanilla. Remove from heat, cover, and let stand 5 minutes. Serve sprinkled with nuts.
From the kitchen of: Biggest Loser
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Ingredients for single 9″ crust (double for a two-crust pie):
Preparation: Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball.
OPTIONAL: Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate, or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.
Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Continue with directions in pie recipe.
From the kitchen of: Betty Crocker – classic recipe
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Ingredients:
Preparation: Prepare pastry shell. Heat oven to 425 degrees. With mixer, beat all ingredients together and pour into crust.
Bake 15 minutes. Reduce oven to 350 degrees and bake 35 to 40 minutes longer. Cool.
From the kitchen of: Eagle Brand Milk
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Ingredients:
Preparation: Heat oven to 375 degrees. Grease bottom and sides of 8x8x2 square pan.
Arrange apples in pan. Mix remaining ingredients together and sprinkle over apples.
Bake about 30 minutes or until topping is golden brown and apples are tender. Serve warm with ice cream.
Serves: 6
From the kitchen of: Bridget Carriveau
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Ingredients:
Preparation: While lasagna noodles are boiling… Brown ground beef, onion, and garlic together. Drain. Stir in flour until dissolved. Add tomato sauce and seasonings. Simmer 10-15 minutes, until slightly thickened.
In greased lasagna pan, alternate layers of sauce, three noodles, and mozzarella cheese. End with mozzarella and sprinkle with Parmesan. I also sprinkle some Italian seasoning on the top.
Bake at 375 degrees for 20-25 minutes. Serve with garlic bread.
From the kitchen of: Bev Schwebach
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Ingredients:
Preparation: Blend dry ingredients in bowl. Mix eggs, milk, and oil, and add to dry ingredients. Beat until smooth. Fold in corn.
Heat vegetable oil to 375 degrees, using a frying kettle or skillet. Kettle should not be more than 1/3 full of oil; oil in skillet should be 1″ deep – just deep enough to float food.
Ladle batter into oil much like making pancakes. Fry until golden. Drain on paper towels. Serve hot with syrup.
From the kitchen of: Bonnie de Arteaga
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Ingredients:
Preparation: Cut chicken into bite-size pieces. In a large pot, fry the chicken until it’s pretty much done. Add the rest of the ingredients, cover, and simmer for around an hour. Stir occasionally and add water if it gets too thick.
Serve warm with white corn chips in place of crackers.
From the kitchen of: Bridget Carriveau
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