Sep 11

Fudgie Scotch Ring

Ingredients:

  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips
  • 1 can sweetened condensed milk
  • 1 cup coarsely chopped walnuts or pecans
  • 1/2 tsp vanilla
  • 1 cup walnut halves

Preparation: Melt chocolate and butterscotch chips with condensed milk in top of double boiler over hot (not boiling) water. Stir occasionally until chips melt and mixture begins to thicken. Remove from heat. Add chopped nuts and vanilla. Blend well. Chill for about 45 minutes or until mixture thickens.

Line bottom of 9-inch pie pan with a 12-inch square of foil. Place 1/4 cup of nut halves in bottom of pan forming a 2-inch wide flat ring. Spoon chocolate mixture in mounds on top of nuts to form a ring. Decorate with remaining nuts.

Chill in refrigerator until firm enough to slice. Cut into half-inch slices. Makes about 36 slices.

From the kitchen of: Karil Van Boxel

 

0
comments

Posted in Desserts

Sep 11

Oven Fried Garlic Potatoes

Ingredients:

  • 4 medium potatoes, quartered
  • 2 tbsp. cooking oil
  • salt & pepper
  • garlic salt
  • parsley flakes

Preparation: Dip potatoes in oil; sprinkle with salt, pepper, garlic salt, and parsley. Place in foil-lined pan. Bake at 350 degrees for 45 minutes or until browned.

Serves: 4 to 6

From the kitchen of: Rhonda Schultz

 

0
comments

Posted in Side Dishes

Jun 10

Brown Sugar Smokies

Ingredients:

  • 1 pound bacon
  • 1 (16 ounce) package little smokie sausages
  • 1 cup brown sugar, or to taste

Preparation: Preheat oven to 350 degrees. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. (Or use toothpicks.)Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.Bake until bacon is crisp and the brown sugar melted.

Yield: 12 servings

From the kitchen of: Sarah Jorgensen

 

0
comments

Posted in Appetizers, Pot Luck

Apr 02

Macaroni and Cheese

Ingredients:

  • 7 Tbsp unsalted butter
  • 1/4 cup plus 2 Tbsp flour
  • 4 cups milk
  • 1 1/2 tsp dry mustard
  • 1/8 tsp cayenne, or to taste
  • 1 lb elbow macaroni
  • 3 cups coarsely grated extra-sharp Cheddar cheese (about 12 oz)
  • 1 1/3 cups freshly grated Parmesan cheese (about 4 oz)
  • 1 cup fresh bread crumbs

Preparation: Preheat oven to 350 degrees and butter a 3-4 quart gratin dish or other shallow baking dish.

In heavy saucepan melt 6 tablespoons butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes.

In a kettle of salted boiling water cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl stir together macaroni, sauce, Cheddar, and 1 cup Parmesan and transfer to prepared dish.

In a small bowl stir together bread crumbs and remaining 1/3 cup Parmesan and sprinkle evenly over macaroni. Cut remaining 1 tablespoon butter into bits and scatter over topping.

Bake macaroni in middle of oven 25-30 minutes, or until golden and bubbling.

When preparing up to 6 hours in advance, keep covered and chilled. Let come to room temperature before baking.

Yield: Serves 6-8 as entree or 8-10 as side dish.

Source: Gourmet, February 1994

0
comments

Posted in Main Dishes, Pasta

Apr 02

Shepherds Pie

Ingredients:

  • 1 lb ground beef
  • 1 medium onion
  • 10 oz frozen peas & carrots or green beans
  • 1 can tomato soup
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/4 tsp basil
  • 1/8 tsp pepper
  • 3 cups hot mashed potatoes
  • 1 cup shredded cheddar cheese

Preparation: Brown ground beef with onion and drain. Stir tomato soup, Worcestershire sauce, salt, basil, and pepper into ground beef mixture while heating vegetables. Spread evenly in microwave-safe casserole dish. Sprinkle with vegetables and spoon mounds of potatoes over vegetables. Microwave 5-7 minutes. Top with shredded cheese and microwave another 2-3 minutes. Let stand 3 minutes before serving.

Serves: 4 to 6

This is an old childhood recipe from the cookbook “Microwaving meals in 30 minutes.”

 

0
comments

Posted in Main Dishes

Mar 13

Special K Bars

Ingredients:

  • 1 cup corn syrup
  • 1 cup sugar
  • 1 cup peanut butter
  • 1/2 bag chocolate chips
  • 1/2 bag butterscotch chips

Bring corn syrup and sugar just to a boil. Remove from heat and quickly stir in peanut butter. Pour over cereal and mix. Dump into greased 9×13 pan and press the mixture into the pan using greased hands.

Topping: Melt together chocolate chips and butterscotch chips. Spread over top of hardened cereal mixture. Cut into bars.

0
comments

Posted in Desserts, Snacks

Dec 21

Asparagus with Citrus-Ginger Dip

Ingredients:

  • fresh green beans, asparagus or other veggies steamed until crisp-tender
  • 3/4 cup mayonnaise (Light Miracle Whip)
  • 3/4 cup sour cream (fat free is good)
  • 1 Tbsp vinegar
  • 1 Tbsp orange juice
  • 1 tsp grated orange zest
  • 1 garlic clove, crushed
  • 1 1/2 Tbsp grated fresh ginger root
  • 1 tsp soy sauce
  • 1/2 tsp sugar
  • salt and pepper, to taste

Preparation: Clean veggies and cut into bite-sized pieces, leave green beans and asparagus whole. In large skillet, bring about 1-inch of water to boiling. Add a rack to hold veggies out of the water if you have one. Cover and simmer until veggies are barely tender, about 4-5 minutes. Drain and dunk in ice water until cold; drain, cover and chill until serving.

Meanwhile, combine well all remaining ingredients in medium bowl. Transfer to serving bowl, serve with asparagus spears or cover and chill until serving.

This dip can also be made with the reduced fat versions of mayonnaise and sour cream. Have additional vegetables to go along side the asparagus.

0
comments

Posted in Appetizers, Pot Luck, Snacks, Vegetarian

Dec 16

Vegetarian Chickpea Tacos

Ingredients:

  • 1 avocado, peeled, pitted, and diced
  • 15 oz can chickpeas, rinsed and drained
  • 3 Tbsp chopped cilantro
  • 4 tsp fresh lime juice
  • 1 clove garlic, minced
  • 8 corn taco shells
  • 2 cups baby salad greens
  • 1 cup salsa
  • 1/2 cup [non-dairy] sour cream

Preparation: Place avocado in small bowl and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic. Season with salt and pepper.

Build taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.

NOTE: The chickpea-avocado mash is prepared and served at room temperature. (It makes a great sandwich spread as well.)

From the kitchen of: Vegetarian Times magazine

1
comments

Posted in Main Dishes, Vegetarian

Sep 20

Cheddar Bay Biscuits

Ingredients, batter:

  • 2 1/2 cups Bisquick baking mix
  • 4 Tbsp cold butter (1/2 stick)
  • 1 heaping cup grated cheddar cheese
  • 3/4 cup cold whole milk
  • 1/4 tsp garlic powder

Ingredients, topping:

  • 2 Tbsp butter, melted
  • 1/2 tsp garlic powder
  • 1/4 tsp dried parsley flakes
  • pinch of salt (optional)

Preparation: Combine Bisquick with butter in a medium bowl using a pastry cutter or a large fork until the chunks of butter are about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don’t over mix.

Drop approximately 1/4-cup portions of the batter onto an ungreased cookie sheet using an ice cream scoop. (Use parchment paper if you don’t like dark bottoms on the biscuits.)

Bake for 15 to 17 minutes at 400 degrees, or until the tops of the biscuits begin to turn light brown.

While baking, prepare topping by stirring all ingredients together. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. (Some people brush the topping on the biscuits three minutes before they are done baking, and return the biscuits to the oven.)

Yield: 12 biscuits

0
comments

Posted in Breads

Jul 27

Strawberry Margarita Slush

Ingredients:

  • 10 oz fresh or frozen whole strawberries
  • 1 can (12 oz) frozen limeade concentrate
  • 1 cup water
  • 3/4 cup tequila
  • 1/4 cup triple sec
  • 4 cups lemon-lime carbonated beverage

Preparation: In blender place strawberries, limeade, water, tequila and triple sec. Blend until strawberries are chopped and mixture is blended. Pour into nonmetal freezer container. Cover container; freeze 8 hours or overnight until icy, stirring a few times after 2 hours.

To serve, stir mixture; spoon into 10 glasses. Top each serving with 1/4 cup carbonated beverage and stir till slushy. Rim the glasses with sugar.
(Triple batch fits in ice cream pail)

Yield: 8-10 servings

From the kitchen of: Kimberly Vlies

0
comments

Posted in Beverages

« Older Entries
Newer Entries »