8 servings of dip (2 Tbl each)
4 oz reduced fat cream cheese (Neufchatel) softened
1/2 c vanilla artificially sweetened low-fat yogurt
1/4 c plus 1 to 2 teaspoons caramel topping
1 Tbl chopped crystallized ginger
1 med unpeeled eating apple, sliced
1 med pear, sliced
1 med banana, sliced (1 cup)
Beat cream cheese in med bowl with electric mixer on medium speed until creamy. Beat in yougurt and 1/4 cup of the caramel topping until smooth. Cover and refrigerate at least 30 minutes until chilled. Spoon dip into small serving bowl. Drizzle with 1 to 2 teaspoons caramel topping; swirl with tip of knife. Sprinkle with ginger. Serve with fruit slices.
1 serving: Calories 95, Fiber 1g, Fat 2g (Saturated 1g), Cholesterol 5mg, Sodium 110mg, Protein 2g, Carbohydrate 18g. Food Exchanges: 1/2 Starch; 1/2 Fruit; 1/2 Fat
Saturday, April 16, 2011
(28) Oven-Fried Potato Wedges (Bonnie Sue Fitt Andrus)
4 servings
3/4 t salt
1/2 t sugar
1/2 t paprika
1/4 t ground mustard
1/4 t garlic powder
3 med baking potatoes (8 to 10 ounces each)
Cooking spray
Heat oven to 425 degrees. Mix sugar, paprika, mustard and garlic powder. Gently scrub potatoes, but do not peel. Cut each potato lengthwise in half. Cut each half lengthwise into 4 wedges. Place potato wedges, skin sides down, in ungreased rectangular pan, 13 X 9 X 2 inches.
Spray potatoes with cooking spray until lightly coated. Sprinkle with salt mixture. Bake uncovered 25-30 minutes or until potatoes are tender when pierced with fork. (Baking time will vary depending on the size and type of the potato used).
1 Serving: Calories 105, Fiber 2g, Fat 0g (Saturated 0g), Cholesterol 0 mg, Sodium 450 mg, Protein 2g, Carbohydrate 24g. Food Exchanges: 1 1/2 Starch
3/4 t salt
1/2 t sugar
1/2 t paprika
1/4 t ground mustard
1/4 t garlic powder
3 med baking potatoes (8 to 10 ounces each)
Cooking spray
Heat oven to 425 degrees. Mix sugar, paprika, mustard and garlic powder. Gently scrub potatoes, but do not peel. Cut each potato lengthwise in half. Cut each half lengthwise into 4 wedges. Place potato wedges, skin sides down, in ungreased rectangular pan, 13 X 9 X 2 inches.
Spray potatoes with cooking spray until lightly coated. Sprinkle with salt mixture. Bake uncovered 25-30 minutes or until potatoes are tender when pierced with fork. (Baking time will vary depending on the size and type of the potato used).
1 Serving: Calories 105, Fiber 2g, Fat 0g (Saturated 0g), Cholesterol 0 mg, Sodium 450 mg, Protein 2g, Carbohydrate 24g. Food Exchanges: 1 1/2 Starch
Friday, April 15, 2011
(27) Key Lime Fruit Salad
8 servings
1 container (6 oz) key lime pie flavored artificially sweetened low-fat yogurt
2 T orange juice
2 c fresh pineapple chunks
1 c strawberry halves
2 c green grapes
1 c blueberries
2 c cubed canteloupe
1/4 c flaked or shredded coconut, toasted*
Mix yogurt and orange juice.
Layer fruit in order listed in 2 1/2 quart clear glass bowl. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.
*To toast coconut, heat in ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
1 serving: Calories 120, Fiber 3g, Sodium 25 mg, Fat 2 g (Saturated 1 g), Protein 2 g, Cholesterol 0 mg, Carbohydrate 26 g. Food Exchanges: 2 Fruit
1 container (6 oz) key lime pie flavored artificially sweetened low-fat yogurt
2 T orange juice
2 c fresh pineapple chunks
1 c strawberry halves
2 c green grapes
1 c blueberries
2 c cubed canteloupe
1/4 c flaked or shredded coconut, toasted*
Mix yogurt and orange juice.
Layer fruit in order listed in 2 1/2 quart clear glass bowl. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.
*To toast coconut, heat in ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
1 serving: Calories 120, Fiber 3g, Sodium 25 mg, Fat 2 g (Saturated 1 g), Protein 2 g, Cholesterol 0 mg, Carbohydrate 26 g. Food Exchanges: 2 Fruit
(26) Beef Taco Pie (Bonnie Sue Fitt Andrus)
1 lb ground beef
1 pkg Fritos
1/3 c chopped black olives
1 pkg taco mix
1 can (8 or 15 oz, according to taste) tomato sauce
1 c grated cheddar cheese
1 onion, chopped
1 c sour cream
1 pkg crescent rolls (refrigerator dough)
Crush fritos. Brown beef with onions; add taco mix, tomato sauce and olives. Line a greased pie plate with crescent rolls. Pat dough out evenly on bottom and up the sides. Bake slightly. Put 1/2 fritos on bottom. Add beef filling and sour cream over this. Cover with cheese and place remaining fritos on top. Bake at 350 degrees for 20-25 minutes.
1 pkg Fritos
1/3 c chopped black olives
1 pkg taco mix
1 can (8 or 15 oz, according to taste) tomato sauce
1 c grated cheddar cheese
1 onion, chopped
1 c sour cream
1 pkg crescent rolls (refrigerator dough)
Crush fritos. Brown beef with onions; add taco mix, tomato sauce and olives. Line a greased pie plate with crescent rolls. Pat dough out evenly on bottom and up the sides. Bake slightly. Put 1/2 fritos on bottom. Add beef filling and sour cream over this. Cover with cheese and place remaining fritos on top. Bake at 350 degrees for 20-25 minutes.
(25) The Best Sweet & Sour Chicken (Bonnie Sue Fitt Andrus)
1 lb. chicken cut into large chunks
Dredge chicken in flour and brown in skillet with oil. Place in 9X13 pan.
Sauce:
15-20 oz can pineapple chunks
Drain. Add enough water to juice to make 1 1/4 cup liquid. Pour into saucepan. Add:
1 cup sugar
2 T cornstarch
3/4 cup apple cider vinegar (may substitute apple juice for sweeter flavor)
1 T soy sauce
1 chicken bouillon cube
Small amount of red food coloring, if desired
Bring to boil, simmer 2 minutes. Pour over chicken. Bake uncovered 350 degrees for 1/2 hour. Add pineapple chunks &
1 green pepper, cut into rings. Bake uncovered 1/2 hour longer.
Dredge chicken in flour and brown in skillet with oil. Place in 9X13 pan.
Sauce:
15-20 oz can pineapple chunks
Drain. Add enough water to juice to make 1 1/4 cup liquid. Pour into saucepan. Add:
1 cup sugar
2 T cornstarch
3/4 cup apple cider vinegar (may substitute apple juice for sweeter flavor)
1 T soy sauce
1 chicken bouillon cube
Small amount of red food coloring, if desired
Bring to boil, simmer 2 minutes. Pour over chicken. Bake uncovered 350 degrees for 1/2 hour. Add pineapple chunks &
1 green pepper, cut into rings. Bake uncovered 1/2 hour longer.
(24) Chicken Enchiladas (Bonnie Sue Fitt Andrus)
6 servings
1 c mild green sauce (salsa verde) or salsa
1/4 c cilantro sprigs
1/4 parsley sprigs
1 T lime juice
2 cloves garlic
2 c chopped cooked chicken or turkey
3/4 c shredded mozzarella cheese (3 oz)
6 flour tortillas (6-8 inches in diameter)
1 medium lime, cut into wedges
Heat oven to 350 degrees. Spray rectangular baking dish, 11 X 7 X 1 1/2 inches, with cooking spray. Place green sauce, cilantro, parsley, lime juice, and garlic in blender or food processor. Cover and blend on high speed about 30 seconds or until smooth. Reserve half of mixture.
Mix remaining sauce mixture, the chicken and 1/4 cup of the cheese. Spoon about 1/4 cup of the chicken mixture onto a tortilla. Roll tortilla around filling. Place seam side down in baking dish. Pour reserved sauce mixture over enchiladas. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 20 to 25 minutes or until hot. Serve with lime wedges.
1 serving: Calories 210, Fiber 2g, Fat 8g (Saturated 3g), Cholesterol 50 mg, Sodium 420 mg, Protein 20 g, Carbohydrate 17 g. Food exchanges: 1 Starch; 2 1/2 Lean Meat
1 c mild green sauce (salsa verde) or salsa
1/4 c cilantro sprigs
1/4 parsley sprigs
1 T lime juice
2 cloves garlic
2 c chopped cooked chicken or turkey
3/4 c shredded mozzarella cheese (3 oz)
6 flour tortillas (6-8 inches in diameter)
1 medium lime, cut into wedges
Heat oven to 350 degrees. Spray rectangular baking dish, 11 X 7 X 1 1/2 inches, with cooking spray. Place green sauce, cilantro, parsley, lime juice, and garlic in blender or food processor. Cover and blend on high speed about 30 seconds or until smooth. Reserve half of mixture.
Mix remaining sauce mixture, the chicken and 1/4 cup of the cheese. Spoon about 1/4 cup of the chicken mixture onto a tortilla. Roll tortilla around filling. Place seam side down in baking dish. Pour reserved sauce mixture over enchiladas. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 20 to 25 minutes or until hot. Serve with lime wedges.
1 serving: Calories 210, Fiber 2g, Fat 8g (Saturated 3g), Cholesterol 50 mg, Sodium 420 mg, Protein 20 g, Carbohydrate 17 g. Food exchanges: 1 Starch; 2 1/2 Lean Meat
(23) Orange Cremo Salad (Bonnie Sue Fitt Andrus)
1 lg. pkg. vanilla pudding-not instant
4 c water
Bring to boil, stirring constantly. Remove from heat and add:
1 lg. pkg. orange jello
Stir until jello dissolves. Place in fridge overnight. In morning, whip well and add:
1 sm. carton cool whip
1 can mandarin oranges (drained)
2 (8 oz) cans pineapple tidbits (drained)
2 bananas
Mix and chill.
Can also be made with sugar free/fat free pudding, sugar free jello and fat free cool whip for a low calorie treat.
4 c water
Bring to boil, stirring constantly. Remove from heat and add:
1 lg. pkg. orange jello
Stir until jello dissolves. Place in fridge overnight. In morning, whip well and add:
1 sm. carton cool whip
1 can mandarin oranges (drained)
2 (8 oz) cans pineapple tidbits (drained)
2 bananas
Mix and chill.
Can also be made with sugar free/fat free pudding, sugar free jello and fat free cool whip for a low calorie treat.
Thursday, April 14, 2011
(22) Meatballs & Rice (Betteann Fitt Hultgren)
1 lb ground beef
1 cup bread crumbs
1 can tomato soup
1 soup can minute rice
1 soup can water
1/2 soup can salsa
Combine ground beef and bread crumbs and shape into balls. Brown in large skillet, then cover and cook until no longer pink in the center. Add tomato soup, rice, water and salsa and simmer, covered, until all liquid is absorbed and rice is tender.
1 cup bread crumbs
1 can tomato soup
1 soup can minute rice
1 soup can water
1/2 soup can salsa
Combine ground beef and bread crumbs and shape into balls. Brown in large skillet, then cover and cook until no longer pink in the center. Add tomato soup, rice, water and salsa and simmer, covered, until all liquid is absorbed and rice is tender.
(21) Baked Fruit-Cinnamon Oatmeal (Bonnie Sue Fitt Andrus)
Serves 8
3 cups old fashioned oats
1/2 cup chopped dried apricots
1/2 cup dried cranberries or blueberries
1/3 cup packed dark brown sugar
2 teaspoons baking powder
3/4 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup plain fat-free yogurt
1 cup reduced-fat (2%) milk
1/2 cup applesauce
1/2 cup fat-free egg substitute
2 tablespoons canola oil
1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees. Lightly spray 8-inch square baking dish with nonstick spray. Mix together oats, apricots, cranberries, all but 2 tablespoons of brown sugar, the baking powder, cinnamon, and salt in large bowl. Whisk together yogurt, 1/2 cup of milk, the applesauce, egg substitute, oil and vanilla in medium bowl until smooth. Add yogurt mixture to oat mixture, stirring until combined well. Spoon into prepared baking dish and spread evenly. Sprinkle with remaining 2 tablespoons of brown sugar. Bake oatmeal until toothpick inserted into center comes out clean, about 35 mins. Let cool 10 mins. in baking dish on wire rack. Cut oatmeal into 8 equal portions and serve with remaining 1/2 cup milk.
Per serving (3/4 cup): 126 grams, 249 Cal, 6 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 2 mg Chol, 252 mg Sod, 44 g Total Carb, 21 g Total Sugar, 5 g Fib, 7 g Prot, 83 mg Calc. Points Plus Value:7
3 cups old fashioned oats
1/2 cup chopped dried apricots
1/2 cup dried cranberries or blueberries
1/3 cup packed dark brown sugar
2 teaspoons baking powder
3/4 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup plain fat-free yogurt
1 cup reduced-fat (2%) milk
1/2 cup applesauce
1/2 cup fat-free egg substitute
2 tablespoons canola oil
1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees. Lightly spray 8-inch square baking dish with nonstick spray. Mix together oats, apricots, cranberries, all but 2 tablespoons of brown sugar, the baking powder, cinnamon, and salt in large bowl. Whisk together yogurt, 1/2 cup of milk, the applesauce, egg substitute, oil and vanilla in medium bowl until smooth. Add yogurt mixture to oat mixture, stirring until combined well. Spoon into prepared baking dish and spread evenly. Sprinkle with remaining 2 tablespoons of brown sugar. Bake oatmeal until toothpick inserted into center comes out clean, about 35 mins. Let cool 10 mins. in baking dish on wire rack. Cut oatmeal into 8 equal portions and serve with remaining 1/2 cup milk.
Per serving (3/4 cup): 126 grams, 249 Cal, 6 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 2 mg Chol, 252 mg Sod, 44 g Total Carb, 21 g Total Sugar, 5 g Fib, 7 g Prot, 83 mg Calc. Points Plus Value:7
(20) Blueberry French Toast (Bonnie Sue Fitt Andrus)
12 slices white bread (Grandma's bread, day old, remove crust and cube)
1 1/2 8 oz pkg.'s cream cheese (cut up with knife)
1 cup blueberries
Grease pan with butter. Put 1/2 bread in 9X13 pan. Add all of cream cheese. Sprinkle blueberries on top. Add last of bread.
1 dozen eggs
2 cups milk
1/3 cup maple syrup
Mix together and pour over 9X13. Cover with foil. Refrigerate 8 hours. Bake covered 30 mins. in 350 degree oven, then uncovered 20 mins.
SYRUP
1 cup sugar
2 T cornstarch
1 cup water
Boil together 3 mins. over medium heat.
1 cup blueberries
Stir in blueberries, reduce heat. Simmer 8-10 mins.
1 Tbls. butter
Stir in butter.
1 1/2 8 oz pkg.'s cream cheese (cut up with knife)
1 cup blueberries
Grease pan with butter. Put 1/2 bread in 9X13 pan. Add all of cream cheese. Sprinkle blueberries on top. Add last of bread.
1 dozen eggs
2 cups milk
1/3 cup maple syrup
Mix together and pour over 9X13. Cover with foil. Refrigerate 8 hours. Bake covered 30 mins. in 350 degree oven, then uncovered 20 mins.
SYRUP
1 cup sugar
2 T cornstarch
1 cup water
Boil together 3 mins. over medium heat.
1 cup blueberries
Stir in blueberries, reduce heat. Simmer 8-10 mins.
1 Tbls. butter
Stir in butter.
(19) Pulled Pork Sandwiches (Betteann Fitt Hultgren)
1 pork tenderloin
1 can of root beer
Barbeque sauce
Buns
Put pork tenderloin in crockpot. Pour root beer over top. Cover and cook on high 4-6 hours or low 8-10. Pour off root beer and shred pork using two forks. Add barbeque sauce to taste and serve on buns. I like to put cole slaw on my sandwiches.
1 can of root beer
Barbeque sauce
Buns
Put pork tenderloin in crockpot. Pour root beer over top. Cover and cook on high 4-6 hours or low 8-10. Pour off root beer and shred pork using two forks. Add barbeque sauce to taste and serve on buns. I like to put cole slaw on my sandwiches.
(18) Lion House Rice Pilaf (Bonnie Sue Fitt Andrus)
2 T butter or margarine
1 cup uncooked rice
1/4 c minced onion
1/3 c minced celery
3 c hot chicken broth
2 T chopped parsley
1/4 c slivered almonds
Melt butter in hot frying pan. Add rice, onion and celery; stir and cook until slightly brown. Add chicken broth. Cover and simmer on low heat until moisture has been absorbed and rice is tender. Add parsley and almonds just before serving. Toss lightly. Makes 8 1/2-cup servings.
1 cup uncooked rice
1/4 c minced onion
1/3 c minced celery
3 c hot chicken broth
2 T chopped parsley
1/4 c slivered almonds
Melt butter in hot frying pan. Add rice, onion and celery; stir and cook until slightly brown. Add chicken broth. Cover and simmer on low heat until moisture has been absorbed and rice is tender. Add parsley and almonds just before serving. Toss lightly. Makes 8 1/2-cup servings.
(17) Lion House Orange Chicken (Bonnie Sue Fitt Andrus)
1/2 c flour
2 t salt
1/4 t pepper
2 fryers, cut-up, OR 6-8 chicken breasts (or thighs)
1/3 c butter, melted
1 onion, thinly sliced
1 can (6 oz) frozen orange juice concentrate
1 juice can of water
1/4 c brown sugar
1/2 t nutmeg
2 T cornstarch
Combine flour, salt, and pepper in a plastic bag. Add chicken pieces and shake to coat well. Brush each piece with butter. Place chicken pieces in a baking pan, skin side up, and brown in a 400 degree oven. Remove chicken to a 2-quart casserole and spread onions generously over surface.
Combine orange juice, water, brown sugar, nutmeg, and cornstarch. Pour over chicken. Cover with foil and bake at 325 degrees for 1 hour or until fork tender. Makes 6-8 servings.
2 t salt
1/4 t pepper
2 fryers, cut-up, OR 6-8 chicken breasts (or thighs)
1/3 c butter, melted
1 onion, thinly sliced
1 can (6 oz) frozen orange juice concentrate
1 juice can of water
1/4 c brown sugar
1/2 t nutmeg
2 T cornstarch
Combine flour, salt, and pepper in a plastic bag. Add chicken pieces and shake to coat well. Brush each piece with butter. Place chicken pieces in a baking pan, skin side up, and brown in a 400 degree oven. Remove chicken to a 2-quart casserole and spread onions generously over surface.
Combine orange juice, water, brown sugar, nutmeg, and cornstarch. Pour over chicken. Cover with foil and bake at 325 degrees for 1 hour or until fork tender. Makes 6-8 servings.
Wednesday, April 13, 2011
(16) Quick Nut Fudge & Chocolate Fudge Frosting (Joan Hardy Fitt)
1 lb powdered sugar
1/2 c cocoa
1/4 t salt
6 T margarine
4 T milk
1 T vanilla
1 c nuts
Combine all ingredients except nuts in top of double boiler. Place over simmering water and stir until smooth. Add nuts and mix. Spread candy quickly in buttered 9X5 loaf pan. Cool, cut into squares. Yield: 2 dozen pieces.
Chocolate Fudge Frosting
Proceed as for fudge but increasing butter to 1/4 lb and milk to 6 tablespoons and decreasing vanilla to 1 teaspoon. When smooth, remove from heat. Cool, stirring frequently, until spreading consistency is reached.
1/2 c cocoa
1/4 t salt
6 T margarine
4 T milk
1 T vanilla
1 c nuts
Combine all ingredients except nuts in top of double boiler. Place over simmering water and stir until smooth. Add nuts and mix. Spread candy quickly in buttered 9X5 loaf pan. Cool, cut into squares. Yield: 2 dozen pieces.
Chocolate Fudge Frosting
Proceed as for fudge but increasing butter to 1/4 lb and milk to 6 tablespoons and decreasing vanilla to 1 teaspoon. When smooth, remove from heat. Cool, stirring frequently, until spreading consistency is reached.
(15) No Bake Chocolate Cookies (Joan Hardy Fitt)
2 cups sugar
1/2 cup cocoa
1/2 cup margarine
1/4 cup milk
1/2 cup peanut butter
1 t vanilla
Combine all ingredients in saucepan. Stir. Cook over medium heat until everything is melted. Remove from heat.
3 1/2 cups oats
6 oz pkg chocolate chips (optional)
Add oats and chocolate chips. Stir well. Drop by teaspoon onto waxed paper. Let set up.
Alternate recipe:
1/2 c margarine
2 c sugar
1/2 c milk
1/4 t salt
1 T cocoa (or more)
Bring to a boil in a saucepan over medium heat. Boil 3 mins stirring constantly. Take off heat.
1/2 c peanut butter
1 tsp vanilla
Add.
1/2 c coconut
3 c rolled oats
1/2 c nuts (optional)
Stir in quickly and drop by teaspoon onto waxed paper.
1/2 cup cocoa
1/2 cup margarine
1/4 cup milk
1/2 cup peanut butter
1 t vanilla
Combine all ingredients in saucepan. Stir. Cook over medium heat until everything is melted. Remove from heat.
3 1/2 cups oats
6 oz pkg chocolate chips (optional)
Add oats and chocolate chips. Stir well. Drop by teaspoon onto waxed paper. Let set up.
Alternate recipe:
1/2 c margarine
2 c sugar
1/2 c milk
1/4 t salt
1 T cocoa (or more)
Bring to a boil in a saucepan over medium heat. Boil 3 mins stirring constantly. Take off heat.
1/2 c peanut butter
1 tsp vanilla
Add.
1/2 c coconut
3 c rolled oats
1/2 c nuts (optional)
Stir in quickly and drop by teaspoon onto waxed paper.
(14) Fruit Salad (Joan Hardy Fitt)
1 can mandarin oranges
1 can pineapple tidbits
coconut
nuts
sour cream
miniature marshmallows
Mix together and chill overnight.
1 can pineapple tidbits
coconut
nuts
sour cream
miniature marshmallows
Mix together and chill overnight.
(13) Fruitcake (Joan Hardy Fitt)
1 lb dried fruit mix
1 lb seedless raisins (3 cups)
1 lb dates (optional)
1/2 lb walnuts or pecans (2 cups)
1/4 cup molasses or honey
1/4 cup grape juice
1 cup butter or margarine
1 1/4 cup brown sugar
4 eggs
2 cups sifted flour
1/4 t baking soda
1/4 t salt
1 t cinnamon
1/2 t ground cloves
1/2 t mace
Mix the fruits, nuts, molasses, grape juice. Cream butter, gradually add brown sugar, then beat in eggs, one at a time, beating each in thoroughly. Add fruit mixture to creamed ingredients, then add sifted dry ingredients. Mix all together thoroughly. Bake in medium loaf pans or 1 1/2 quart casserole dish, greased and lined with greased paper (or spray with Pam and use wax paper). Bake at 275 degrees for 2 1/2 hours with a pan of water in the oven. Remove pan to cool. Leave paper on cake.
1 lb seedless raisins (3 cups)
1 lb dates (optional)
1/2 lb walnuts or pecans (2 cups)
1/4 cup molasses or honey
1/4 cup grape juice
1 cup butter or margarine
1 1/4 cup brown sugar
4 eggs
2 cups sifted flour
1/4 t baking soda
1/4 t salt
1 t cinnamon
1/2 t ground cloves
1/2 t mace
Mix the fruits, nuts, molasses, grape juice. Cream butter, gradually add brown sugar, then beat in eggs, one at a time, beating each in thoroughly. Add fruit mixture to creamed ingredients, then add sifted dry ingredients. Mix all together thoroughly. Bake in medium loaf pans or 1 1/2 quart casserole dish, greased and lined with greased paper (or spray with Pam and use wax paper). Bake at 275 degrees for 2 1/2 hours with a pan of water in the oven. Remove pan to cool. Leave paper on cake.
(12) Funeral Potatoes (Bonnie Sue Fitt Andrus)
2 lb bag hash browns (thawed)
1 can cream of chicken soup
1 pint sour cream
1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped green onion (or 1/2 yellow onion according to Janet)
1/4 t salt
Pepper to taste
1 1/2 cups grated cheese
3 T butter or margarine
Crushed corn flakes or bread crumbs
Chop onion and saute in 1/4 cup butter. Add soup and sour cream to melt. Season with salt and pepper. In 9X13 baking pan, put 1/2 of potatoes then add 1/2 soup mixture. Repeat and top with cheese. Melt 3 T butter and mix with cornflakes or bread crumbs. Spread over top of casserole. Bake at 350 for 1 hour.
1 can cream of chicken soup
1 pint sour cream
1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped green onion (or 1/2 yellow onion according to Janet)
1/4 t salt
Pepper to taste
1 1/2 cups grated cheese
3 T butter or margarine
Crushed corn flakes or bread crumbs
Chop onion and saute in 1/4 cup butter. Add soup and sour cream to melt. Season with salt and pepper. In 9X13 baking pan, put 1/2 of potatoes then add 1/2 soup mixture. Repeat and top with cheese. Melt 3 T butter and mix with cornflakes or bread crumbs. Spread over top of casserole. Bake at 350 for 1 hour.
(11) Grandma's Baked Beans (Joan Hardy Fitt)
1/2 lb ground beef
1/2 lb bacon
2-3 cans (16.5 oz) pork & beans or baked beans
1/4 cup sweet pickle relish
Worcestershire and barbeque sauce to taste (according to Betteann)
OR 1/4 cup catsup, 2 T. brown sugar and 1 T. molasses (according to Bonnie)
Fry 1/2 lb ground beef and 1/2 lb bacon (diced up) together. Drain off most of fat. Add beans, pickle relish (liquid somewhat drained) and seasonings (according to Betteann or Bonnie).
1/2 lb bacon
2-3 cans (16.5 oz) pork & beans or baked beans
1/4 cup sweet pickle relish
Worcestershire and barbeque sauce to taste (according to Betteann)
OR 1/4 cup catsup, 2 T. brown sugar and 1 T. molasses (according to Bonnie)
Fry 1/2 lb ground beef and 1/2 lb bacon (diced up) together. Drain off most of fat. Add beans, pickle relish (liquid somewhat drained) and seasonings (according to Betteann or Bonnie).
(10) Hello Dolly Squares (Joan Hardy Fitt)
1 stick butter or margarine
1 cup crushed saltines
1 cup coconut
1 cup chocolate chips
1 cup chopped pecans
1 cup sweetened condensed milk
Melt butter in 9X13 pan. Pour crumbs evenly over butter. Spread coconut over crumbs, then spread chocolate pieces, then nuts. Pour condensed milk over all. Bake at 350 degrees for 30 mins. Cool and cut into squares.
1 cup crushed saltines
1 cup coconut
1 cup chocolate chips
1 cup chopped pecans
1 cup sweetened condensed milk
Melt butter in 9X13 pan. Pour crumbs evenly over butter. Spread coconut over crumbs, then spread chocolate pieces, then nuts. Pour condensed milk over all. Bake at 350 degrees for 30 mins. Cool and cut into squares.
(9) Apple Crisp (Joan Hardy Fitt)
3 to 5 medium sized apples
3/4 cup oatmeal
3/4 cup brown sugar, packed
1/2 cup sifted flour
1/2 cup (1 stick) butter
Arrange thinly sliced apples in greased 9X9 inch baking pan. Combine remaining ingredients and blend together until finely crumbled. Sprinkle crumbled mixture over top of apples evenly. Bake at 350 degrees for 35 min. Makes 8 servings. Serve with whipped or plain cream.
3/4 cup oatmeal
3/4 cup brown sugar, packed
1/2 cup sifted flour
1/2 cup (1 stick) butter
Arrange thinly sliced apples in greased 9X9 inch baking pan. Combine remaining ingredients and blend together until finely crumbled. Sprinkle crumbled mixture over top of apples evenly. Bake at 350 degrees for 35 min. Makes 8 servings. Serve with whipped or plain cream.
(8) Applesauce Muffins (Bonnie Sue Fitt Andrus)
Mix together:
2 eggs, slightly beaten
1 cup milk
1/2 cup cooking oil or melted shortening
2 cups applesauce or fresh grated apple
Sift together:
3 cups flour
1 cup sugar
4 t. baking powder
1 t. baking soda
1 t. salt
1 t. cinnamon
Add to the applesauce mixture. Bake for 20 min at 375 degrees.
2 eggs, slightly beaten
1 cup milk
1/2 cup cooking oil or melted shortening
2 cups applesauce or fresh grated apple
Sift together:
3 cups flour
1 cup sugar
4 t. baking powder
1 t. baking soda
1 t. salt
1 t. cinnamon
Add to the applesauce mixture. Bake for 20 min at 375 degrees.
(7) Broccoli Casserole (Enid Cassaday Hardy)
1 pkg chopped frozen broccoli
1 egg
1/2 can cream of mushroom soup
1/2 cup mayonnaise
1/2 cup grated sharp cheddar cheese
Ritz crackers
Salt and pepper to taste
Cook broccoli 5 min, let cool. Mix all ingredients except crackers in small casserole dish. Crush crackers and spread over top. Bake at 350 degrees for 30 min.
1 egg
1/2 can cream of mushroom soup
1/2 cup mayonnaise
1/2 cup grated sharp cheddar cheese
Ritz crackers
Salt and pepper to taste
Cook broccoli 5 min, let cool. Mix all ingredients except crackers in small casserole dish. Crush crackers and spread over top. Bake at 350 degrees for 30 min.
(6) Zucchini Bread or Cake (Enid Cassaday Hardy)
1 cup granulated sugar
1 cup brown sugar, well packed
1 cup oil
3 eggs
2 cups grated zucchini
3 t. vanilla
3 cups flour
1 t. salt
1 t. soda
3 t. cinnamon
1/4 t. baking powder
1/2 cup chopped nuts
Frosting (optional, see below)
Beat sugars, oil and eggs until fluffy. Stir in grated zucchini and vanilla. Sift dry ingredients and add to creamed mixture, blending well. Stir in chopped nuts. Pour batter into greased and floured 9 X 13 pan or two loaf tins. Bake at 325 degrees for one hour or until cake tests done.
FROSTING:
2 pkg (3 oz) softened cream cheese
1/2 cup (one stick) butter, softened
1 pkg (16 oz) confectioners sugar
1 t. vanilla
chopped nuts
Beat cream cheese and butter together until fluffy. Slowly add confectioners sugar, beating until well blended. Stir in vanilla. Frost cake and sprinkle with chopped nuts.
1 cup brown sugar, well packed
1 cup oil
3 eggs
2 cups grated zucchini
3 t. vanilla
3 cups flour
1 t. salt
1 t. soda
3 t. cinnamon
1/4 t. baking powder
1/2 cup chopped nuts
Frosting (optional, see below)
Beat sugars, oil and eggs until fluffy. Stir in grated zucchini and vanilla. Sift dry ingredients and add to creamed mixture, blending well. Stir in chopped nuts. Pour batter into greased and floured 9 X 13 pan or two loaf tins. Bake at 325 degrees for one hour or until cake tests done.
FROSTING:
2 pkg (3 oz) softened cream cheese
1/2 cup (one stick) butter, softened
1 pkg (16 oz) confectioners sugar
1 t. vanilla
chopped nuts
Beat cream cheese and butter together until fluffy. Slowly add confectioners sugar, beating until well blended. Stir in vanilla. Frost cake and sprinkle with chopped nuts.
(5) Millionaire Pie (Enid Cassaday Hardy)
1 cup crushed drained pineapple
1 can sweetened condensed milk
Juice of 2 lemons (5-6 Tbl.)
1 cup pecans
1/2 pint whipping cream plus 3/4 cup sugar OR 3/4 quart cool whip
2 graham cracker crusts
Combine milk and lemon juice. Add pineapple, pecans, and cool whip, pour into shells. Makes 2 pies.
(4) Beef Stew (Joan Hardy Fitt)
1 lb. stew beef
flour
pepper
vegetable oil
4-6 medium potatoes, peeled and diced large
4-6 medium carrots, peeled and sliced
1-2 onions, quartered
1/2 lb fresh green beans
2 beef bouillon cubes
Seasoned salt
Dredge beef in flour and pepper. Brown outside of beef in oil. Transfer beef to pressure cooker. Add water to cover meat. Follow directions on pressure cooker (cook about 20 mins from when the cap first starts to rock, then remove from heat and allow to cool somewhat before opening). While beef is cooking, boil vegetables in water just to cover to which has been added 2 beef bouillon cubes and seasoned with seasoned salt. When beef is done, add vegetables to beef. If broth is too thin, mix a little flour with water and stir into stew.
1 can sweetened condensed milk
Juice of 2 lemons (5-6 Tbl.)
1 cup pecans
1/2 pint whipping cream plus 3/4 cup sugar OR 3/4 quart cool whip
2 graham cracker crusts
Combine milk and lemon juice. Add pineapple, pecans, and cool whip, pour into shells. Makes 2 pies.
(4) Beef Stew (Joan Hardy Fitt)
1 lb. stew beef
flour
pepper
vegetable oil
4-6 medium potatoes, peeled and diced large
4-6 medium carrots, peeled and sliced
1-2 onions, quartered
1/2 lb fresh green beans
2 beef bouillon cubes
Seasoned salt
Dredge beef in flour and pepper. Brown outside of beef in oil. Transfer beef to pressure cooker. Add water to cover meat. Follow directions on pressure cooker (cook about 20 mins from when the cap first starts to rock, then remove from heat and allow to cool somewhat before opening). While beef is cooking, boil vegetables in water just to cover to which has been added 2 beef bouillon cubes and seasoned with seasoned salt. When beef is done, add vegetables to beef. If broth is too thin, mix a little flour with water and stir into stew.
(3) Hamburger Casserole (Joan Hardy Fitt)
1 lb. ground beef
2 onions, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
2 1/2 cups warm water
1/2 cup uncooked rice
1/4 cup soy sauce
1 cup chow mein noodles
No salt needed, very little pepper
Brown meat till crumbly, add onions and soups, rinse cans with warm water and add to meat. Turn into large, lightly greased casserole. Cover and bake at 350 degrees approx. 30 min. Remove cover and bake 30 min. longer. For the last 10 min. cover with noodles.
(2) Hamburger/Cabbage/Potatoes in a Pot (Joan Hardy Fitt)
1 lb. ground beef
4-6 medium potatoes, peeled and diced
1/2 head green cabbage, diced
1 onion, diced (optional)
Brown the ground beef in a pot (with the onion, if desired). Season with pepper and seasoned salt. Add potatoes and cabbage to the pot. Cover with water and boil, covered, until vegetables are tender and moisture is absorbed, about 20 minutes.
2 onions, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
2 1/2 cups warm water
1/2 cup uncooked rice
1/4 cup soy sauce
1 cup chow mein noodles
No salt needed, very little pepper
Brown meat till crumbly, add onions and soups, rinse cans with warm water and add to meat. Turn into large, lightly greased casserole. Cover and bake at 350 degrees approx. 30 min. Remove cover and bake 30 min. longer. For the last 10 min. cover with noodles.
(2) Hamburger/Cabbage/Potatoes in a Pot (Joan Hardy Fitt)
1 lb. ground beef
4-6 medium potatoes, peeled and diced
1/2 head green cabbage, diced
1 onion, diced (optional)
Brown the ground beef in a pot (with the onion, if desired). Season with pepper and seasoned salt. Add potatoes and cabbage to the pot. Cover with water and boil, covered, until vegetables are tender and moisture is absorbed, about 20 minutes.
(1) Soy Sauce Chicken (Joan Hardy Fitt)
2 lbs. chicken wings
1 cup soy sauce
3/4 cup water
1/2 cup vinegar
1/2 cup sugar
3 bay leaves
2 cloves garlic (crushed)
1 onion (chopped)
Boil chicken about 10 minutes. Mix other ingredients and pour over chicken to marinate 24 hours. Grill chicken until brown.
1 cup soy sauce
3/4 cup water
1/2 cup vinegar
1/2 cup sugar
3 bay leaves
2 cloves garlic (crushed)
1 onion (chopped)
Boil chicken about 10 minutes. Mix other ingredients and pour over chicken to marinate 24 hours. Grill chicken until brown.
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