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TROPICAL CHICKEN SALAD 4 Cups chopped cooked
chicken breast
VALENTINE'S CHERRY CREAM PIE 3-oz. pkg. cream cheese Soften cream cheese to room temperature. Beat with granulated sugar until smooth and fluffy. Spread over bottom of baked pie crust. Whip cream with confectioners sugar until firm peaks form. Spread whipped cream over cream cheese mixture, taking care to "seal" edges to crust. Spread pie filling on top. Refrigerate at least two hours before cutting. Better if chilled overnight. For Valentine's Day, get creative and spoon the pie filling on top in the shape of a heart!
WINTER ZUCCHINI GRATIN 6 Zucchini, thinly sliced Add thyme and flour, salt and pepper. Spread mixture in buttered 8” x 8” baking dish. In medium bowl, beat eggs with brown sugar and half and half. Season with salt and pepper to taste. Pour this mixture over vegetables in baking dish and top with all cheeses. Bake at 350 for 30-40 minutes until bubbly. Serves 4 – 6.
COUNTRY CHRISTMAS EGGNOG Quart whole milk CHILLY DAY REUBEN SANDWICH 2 Tablespoons vegetable oil1/2 Small head red cabbage, coarsely shredded 1 Bay leaf 1 Clove garlic, minced 2 Whole cloves 1 Small cinnamon stick 1/4 Teaspoon nutmeg 1 Tablespoon Montreal Steak Seasoning 2 Tablespoons dark brown sugar 3 Tablespoons apple cider vinegar Heat oil in large skillet. Add all ingredients. Cook, stirring frequently until cabbage is soft and tender. Remove from heat and remove bay leaf, cinnamon stick and cloves. Let stand. 1 Bakery long loaf (French-style) sourdough bread 1/4 Lb. deli sliced corned beef 1/4 Lb. deli sliced smoked turkey 1/4 Lb. deli sliced pastrami 1/4 Lb. sliced Swiss cheese 1/4 Cup sweet pickle relish 1/2 Cup bottled chili sauce Preheat oven to 350 degrees. Turn bread on its side and cut 1" off the top for the full length of the loaf. (Save the top.) Remove the soft insides of the bread to form a long bread "bowl". Pile half the cabbage mixture in the bottom. Fill the bread with meats and cheese. Place on baking sheet and bake in oven until cheese melts. Top meats and cheese with remaining cabbage and spread the top with pickle relish and chili sauce. Replace bread top. Spread with butter or margarine if you wish and put back into oven for 10 minutes. Serves 4. Easy to double and make two if you're feeding a larger group. WARM BACON POTATO SALAD
1/2 cup apple cider vinegar
Whisk vinegar, mustard and sugar together in a small bowl and set aside.
BLUEBERRY BRUNCH SOUFFLE
6 Egg whites Whisk egg whites and eggs in a large bowl until well-beaten. Add milk, yogurt and sugar; mix well. Add bread cubes and toss to coat completely.
CODY'S SUMMER TOMATO PIE
1 Baked pie shell Layer onions and tomatoes in the pie
shell, seasoning each layer with the salt, pepper and basil. Pile the
layers up high as it will settle when baking.
>BARTEE MEADOW BARBECUED BAKED BEANS 4 Cups
canned pork and beans Saute onion, bell pepper and garlic in bacon drippings until tender. Combine with all other ingredients. Pour into 2-quart baking dish that has been sprayed with cooking spray. Bake at 300 degrees for 2 hours. Serves 8.
MORNING GLORY COFFEECAKE
1 Duncan Hines classic yellow cake mix Combine cake mix, oil, eggs and sour cream. Beat with mixer at low speed until completely combined. Mix sugar, cinnamon and walnuts in a small bowl. Spread half of the cake batter in a buttered 13” x 9” baking pan. Sprinkle with half the pecan mixture. Repeat with remaining batter and pecan mixture. Bake in 350-degree oven for 40 minutes or until the center tests done with a wooden toothpick. Cool slightly. Serve warm with hot coffee and fresh fruit. BARTEE MEADOW HOMEMADE GRANOLA
2 Cups quick rolled oats (not instant) OVENBAKED PANCAKE FOR TWO
3 Eggs BLACKEYED PEA CHILI 1 Lb. Jimmy Dean regular sausage In Dutch oven, cook sausage until browned and crumbled. Remove with a slotted spoon and drain on paper towels. Add onion and celery to pan drippings. Cook slowly on medium to low heat stirring until vegetables are translucent and slightly caramelized. Add blackeyed peas, tomatoes, Rotel, beef stock and seasoning. Stir in sausage. Bring to a boil, reduce heat to low, cover and simmer at least one hour. Taste and adjust seasoning. Add cornmeal to thicken. Allow to simmer at least 15 minutes more. Ladle into bowls and serve with hot buttered cornbread. Serves 6 - 8 Applesauce Pancakes with Apple Cider Syrup
1 Cup all-purpose flour, sifted Sift flour, sugar, baking powder, salt and cinnamon together into a large mixing bowl. In another bowl, combine applesauce, zest, vanilla, beaten egg yolks and melted butter. Stir into dry ingredients. Blend well. Beat egg whites until stiff, then fold them into batter. Spoon pancakes onto buttered griddle and bake until small bubbles form, then flip them over to bake the other side until golden. Apple Cider Syrup 2 Cups apple cider Combine in a medium saucepan. Bring to a boil, lower heat a simmer to reduce liquid by about half. It will thicken into a syrup. Lift out cinnamon stick and cloves with a spoon. Serve warm over pancakes.
Peach Salsa Here's a great use for late summer peaches. This delicious salsa is a perfect game day snack or appetizer before a patio grill supper.
2 Tablespoons fresh lime juice Combine lime juice, honey, garlic and ginger in small bowl; let stand for 5 minutes. Stir in the peaches, peppers and cilantro. Stir gently to combine and coat peaches. Refrigerate until time to serve. Great with toasted tortilla chips. Cool and Easy Summer Pie
1 Keebler Ready Crust Graham Pie Shell (9 oz. size) Beat cream cheese till smooth, add Sweetened Condensed Milk and Lemon Juice continuing to beat till smooth. Fold in Cool Whip. Mix together remaining ingredients and fold into the cream mixture. Spoon into the pie shell. Cover and refrigerate for several hours or overnight. ARKANSAS SUNRISE 1 12-oz. can frozen
orange juice concentrate Combine first four
ingredients in large container; stir until blended;
chill. To serve, pour mixture into punch bowl. Add
champagne and ice, stirring gently to blend.
MARY PAT'S STRAWBERRY CREAM PIE 1 9” Graham cracker crust Beat condensed milk and lemon juice until fluffy. Fold in fruit and nuts. Pour into crust and chill until firm. Delicious served with a dollop of fresh whipped cream and more sliced strawberries! Serves 8.
TANGY OLIVE NUT SPREAD 1 8-oz. Pkg. cream cheese, room temperature Stir softened cream cheese in a medium bowl. Add mayonnaise and blend until smooth. Stir in olives, onions, juice and pepper. Fold in pecans.
MY GRANDMOTHER'S BUTTER CHESS PIE 1 Baked 8" pie crust Beat eggs thoroughly. Sift flour and sugar; add to egg mixture alternately with buttermilk. Add vanilla, butter, and nutmeg. Mix thoroughly. Pour into baked shell. Bake at 300 degrees for 1 hour. If pie begins to overly brown, reduce heat and bake until center is firm. Cool completely before cutting.
MARTHA'S APPLE SALAD 2 6-oz. packages fresh baby spinach Combine the first three ingredients in a serving bowl. In a small bowl, combine sugar and next three ingredients, whisking until well-blended. Pour dressing over salad, tossing gently. Serve immediately.
HEAVENLY CHEESECAKE ¼ Cup sugar Combine flour, sugar and butter, cutting in butter until crumbly. Stir egg yolk and vanilla together and add to mixture. Form into a ball. Wrap in plastic wrap and chill for at least one hour. Remove from refrigerator and press evenly into bottom and sides of spring form pan. Bake for 8 – 10 minutes in a preheated 400 degree oven until golden. Cool. 5 8-oz. pkgs. Cream cheese Use mixer to combine cream cheese and sugar. Add eggs and egg yolks one at a time, mixing well after each. Add sour cream and vanilla, combining well. Pour into baked crust. Increase oven temperature to 500 degrees. Place cheesecake into oven and bake for 10 minutes. Reduce temperature to 250 degrees. Bake for an additional hour until center is set. Cool completely and refrigerate overnight before serving. Delicious with fresh fruit topping and whipped cream.
THREE BEAN SALAD 1 16-oz. can dark red kidney beans, drained and rinsed Combine first six ingredients in a medium bowl. In a small bowl, whisk together dressing ingredients. Pour over beans mixture. Cover and chill for at least four hours or overnight, stirring occasionally. Serve cold.
WHITE CHOCOLATE PEPPERMINT CANDY 1 Cup Peppermint candies Place candies in a plastic bag and crush into 1/4-inch chunks or smaller.
PUMPKIN PIE DIP 1 8-oz. pkg. cream cheese, softened Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth. Add pie filling and spices, beating well. Cover and chill 8 hours or overnight. Serve with gingersnaps and fresh apple and pear slices.
OUR FAVORITE MEXICAN CORNBREAD 1 ½ Cups cornmeal Combine meal, salt and baking powder in large bowl. In separate bowl, mix oil, sour cream, corn and eggs. Pour wet ingredients into dry ingredients and stir to mix well. Add onions, peppers and cheese, stirring to combine. Spread into buttered baking dish. Bake at 350 degrees for 45 minutes. Cut into squares. Delicious with autumn soups and chili.
BANANA SOUR CREAM PANCAKES
1½ Cups all-purpose flour Sift flour, sugar, baking powder and salt. In a separate bowl, beat together the sour cream, milk, eggs, vanilla extract and grated zest of lemon. Add wet ingredients to dry mixtures, stirring only until combined. Melt butter in a large skillet over medium heat until it bubbles. (Be careful that skillet is not TOO hot.) Ladle pancake batter into pan to make 3 or 4 pancakes. Place several banana slices on each cake to taste. Bake for 2 to 3 minutes until bubbles appear on top and the other side is golden brown. Flip pancakes and bake until other side is equally browned. Remove to a warm plate. Wipe out skillet with paper towel and repeat until all batter and fruit is used. Serve with melted butter and warm maple syrup. Makes about 12 pancakes.
SPARKLING SUMMER TEA 1 Quart boiling water Pour 1 quart of boiling water over tea bags. Cover and steep 15 minutes. Remove and discard tea bags from water, squeezing gently. Stir in sugar, lemonade concentrate and other quart of water. Chill. Stir in ginger ale and serve over crushed ice. Garnish if desired. Makes about 3½ quarts.
HUS BARBECUE SAUCE 1 8-oz. can tomato sauce Combine all ingredients in saucepan. Simmer 15 to 20 minutes, stirring. Excellent for chicken or ribs, either in the oven or on the grill. Makes about 1 ½ cups.
SPRINGTIME STRAWBERRY-ALMOND PIE 2 Cups
broken shortbread cookies Pulverize cookies and almonds in food processor. Add butter and process until crumbly. Press mixture into bottom and sides of 9” pie pan. Bake for 8 minutes at 350 degrees. Cool completely. 3 Pints
fresh strawberries, cleaned and hulled Mash 1 cup of the strawberries and add enough water to equal 1 1/3 cups. In 2-quart saucepan, combine sugar and cornstarch. Stir in mashed strawberry mixture. Cook over medium heat until mixture thickens. Stir constantly until mixture boils. Cook at a full boil for 1 minute. Remove from heat and stir in salt and almond extract. Cool to room temperature. Fill cooled crust with remaining sliced strawberries. Pour cooked strawberry mixture over them and refrigerate until chilled and set. (At least 4 hours.) Serve slices topped with fresh sweetened whipped cream and sliced toasted almonds.
EASTER EGG SALAD 1 Dozen eggs, hard-boiled, peeled and grated Mix to make a smooth spread. Taste and adjust seasonings. Delicious as an appetizer on toasted pita triangles or crisp melba toast.
MINI LINZER COOKIES These light, delicious cookies with their raspberry filling look complicated, but couldn't be easier. They are a taste of Springtime with an afternoon cup of coffee or tea. 3/4 pound unsalted butter at room temperature With electric mixer combine the butter and sugar until they are just mixed. en add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Turn out onto a floured surface and shape into a flat disk. Wrap in plastic and chill for 30 minAdd vanilla. In a medium bowl, sift together the flour and salt, thutes. Roll the dough 1/4-inch thick and cut rounds with a 2 1/2" plain or fluted cutter. With half of the rounds, cut a hole from the middle of each round with a shaped miniature cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes. Bake the cookies for 20 to 25 minutes in preheated 350 degree oven until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.
LOVE IN A BOWL 1 Pkg. devil’s food cake mix Prepare the cake mix according to directions on the package and bake in a 13” x 9” baking pan. Cool completely. Break or cut into small pieces – about 1” bites. Prepare the chocolate pudding according to directions on the package. Whip the cream with the sugar until stiff peaks form. In a trifle bowl, layer half of the cake bites, then a layer of pudding, then whipped cream. Drizzle with chocolate sauce and sprinkle half of the pecans. Repeat with the remaining cake, pudding and whipped cream. BUFFALO CHICKEN DIP Enjoy this perfect game-day dip for the New Year's Bowl Games or the Super Bowl. 4 Boneless chicken breasts Place chicken breasts in skillet, add water and a sprinkle of salt, and simmer until meat is done. Remove chicken breasts to a plate and cool. Chop meat finely. Saute celery in butter until tender. Place cream cheese, salad dressing and Tabasco in large bowl and beat until smooth and fluffy. Fold in chicken and celery. Spread in baking dish that has been sprayed with cooking spray. Bake at 375 degrees for 30 – 35 minutes until bubbly. Serve with assorted crackers and crisp raw veggies. NANNY'S LIZZIES I always looked forward to my mother-in-law making her famous 'Lizzies' each Christmas. The recipe makes a lot, but you may bake as many as you want, keeping the dough in the refrigerator to use as needed over a couple of weeks. 6 Cups pecans, chopped Combine chopped fruits and nuts in large bowl and dust with ¾ cup flour. Set aside. Cream butter with brown sugar until light. Add eggs, beating well. Sift together flour, soda, spices and salt. Add to creamed mixture, combining. Add milk and orange juice, mixing until smooth. Fold in floured fruits and nuts mixing to make a stiff dough. Drop by teaspoonfuls onto cookie sheet that has been sprayed with cooking spray. Bake at 325 degrees for 12 – 15 minutes. These are one of our favorite Christmas memories!
CODY'S CINNAMON ROLL CASSEROLE 2 Boxes of 4ea. bakery cinnamon rolls Amply butter large casserole dish to prevent sticking; tear cinnamon rolls into bite-size pieces into the casserole. It should be filled about ¾ full. Allow cream cheese and butter to soften to room temperature so that it can be easily mixed. Beat together eggs and half-&-half until well mixed. Combine with cream cheese and butter. Add salt and vanilla. (Mixture will be a bit lumpy.) Pour over broken cinnamon rolls. At this point, you may cover casserole and refrigerate overnight. Bake at 350 degrees for 30 – 40 minutes or until puffy and golden. Allow to cool slightly. Cut in squares and drizzle with icing made with powdered sugar and a bit of milk. STUFFED TEX-MEX BURGERS These spicy burgers are especially tasty on cooler autumn evenings or for tailgating or game-watching parties. We love them topped with shredded lettuce, sliced tomatoes and guacamole! 1 ½ Lbs. ground beef Mix ground beef, onion, olives, salsa, chili powder and fajita seasoning. Shape mixture into 12 thin 4” patties. Fold cheese slices into quarters and place equally on 6 of the patties. Top with remaining 6 patties, pressing edges to seal cheese inside. Grill on covered grill over medium-high heat for 4 – 5 minutes on each side or until done. DO NOT press down on burgers while grilling. BORDER SAUCE FOR BURGERS ½ Cup sour cream Mix all ingredients together. Cover and chill until ready to use on burgers. AUTUMN ORANGE-CRANBERRY SPREAD 1 8-oz. package cream cheese Soften cream cheese to room temperature in medium bowl. Heat orange juice to just below simmering point and pour over dried Mix cream cheese and softened cranberries and juice. Add grated zest, nuts and brown sugar. Use additional orange juice as needed for spreading consistency. Adjust sweetness to taste. Refrigerate until ready to serve on sliced green apples or buttery crackers. Makes about 1½ cups. SUMMER BLUEBERRY COFFEECAKE Fresh summer blueberries are abundant for making this delicious coffeecake. It's perfect for breakfast with a cup of coffee, but it's also a rich, tasty dessert with a dollop of whipped cream or a scoop of vanilla ice cream. 1 Cup & 2 Tablespoons Butter, Softened (Real Butter) TOPPING ¾ Cup Chopped Pecans Whip first four ingredients with electric mixer. Then add the remaining ingredients except blueberries. Mix well. With a spoon, carefully fold in blueberries. Pour batter into a 10” x 16” baking pan that has been coated with cooking spray. Mix topping ingredients and sprinkle over batter. Bake at 350 degrees for approximately 1 hour or until cake springs back and feels firm when touched in the middle. Cool in pan at least 1 hour. Cut in large squares to serve. Individual squares freeze well wrapped tightly in Saran wrap. 12 Large Servings CRUNCHY ROMAINE TOSSED SALAD We got this recipe from a fellow innkeeper/friend. This cold, crisp, colorful salad is the perfect accompaniment for grilled steaks or chicken. We add twice-baked potatoes and our favorite bakery rolls for an easy summer supper. 1 Cup chopped pecans Brown nuts and noodles in butter; drain and cool on paper towel. Combine other ingredients; cover and refrigerate. Sweet and Sour Dressing Blend all ingredients together. Refrigerate. Add noodles and nuts to salad just before serving. Mix dressing and pour over, tossing to coat well.
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