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HomeMy WebLinkAboutEnfield Elementary sec 3.pdf VEGETABLES CORN CASSEROLE i 'stick margarine,melted 1 box Jiffy cornbread mix 1 c. sour cream '/z can whole kernel corn,drained 2<eggs, beaten 1 can creamed corn Mix all ingredients except corn; stir in corn. Pour into greased 8 x 8 casserole dish;bake at 350'for 1 hour. You can omit either the butter or the sour cream and it's still quite good. Debbie Teeter CORN CASSEROLE 1 pkg.Jiffy corn muffin mix '/z stick oleo, melted 1 can cream corn 2 eggs, slightly beaten I can whole kernel corn, drained 1 c. sour cream Mix together wet ingredients,then add Jiffy mix. Pour into but- tered'9 x 13 pan. Bake at 350° for 1 hour. Ginger Baker SUMMER SQUASH CASSEROLE Cook squash, onion, salt and sugar in water until tender; drain. Pour in evaporated milk until mixture is moist. Mix in 1/4 cup Parme- san cheese. Put mixture in casserole dish. Sprinkle with cracker crumbs. Bake at 350' about 1h hour for 45 minutes. Dolley SPINACH CASSEROLE 3 c.cubed Cheddar cheese 1 large cottage cheese 6 eggs 2 frozen packs spinach Mix together and bake at 350' for 1 hour. Darlene Armstrong 219099 — 49 — l 4 VEGETABLES i GREEN BEAN CASSEROLE 1 can cream of mushroom soup 4 c. cut cooked green beans 1/2 c.milk 1 1/3 c.(2.0 oz.)can French fried dash of salt onion rings In a 1 1/2-quart casserole, mix soup, milk, pepper, beans and 1/3 cup onions. Bake at 350°for 25 minutes or until hot. Stir. Sprinkle?'3 cup onions over bean mixture. Bake 5 minutes or until onions are golden. Joyce Dikson A Touch of Country B&B THREE BEAN CASSEROLE 1 Ib ground beef 2 tsp. cider vinegar 1/2 lb. bacon, cut up 1 tsp. dry mustard 1/4 c.onion 1 can kidney beans,drained _- 1 c. ketchup 1 can butter of Great Northern 3/4 c.brown sugar beans, drained 1/4 c.water 1 can pork and beans 1 tsp.salt Fry bacon;remove fat and cut up. Brown onion and beef; drain off fat. Mix remaining ingredients together and add the meat and onion. Bake at 350' for 45 minutes. This also microwaves well. Denise Laue BROCCOLI CASSEROLE 1 (10 oz.)box frozen broccoli 1/2 c.x-sharp cheese, grated 1/2 can cream of mushroom soup 2 tsp. chopped onion (undiluted) 2 Tbsp. melted butter 1/2 c.mayo 1/4 c. crushed crackers 1 egg,well beaten Cook broccoli 2 minutes in boiling water. Drain well. Mix next 5 ingredients and pepper to taste. Stir in broccoli and pour in lightly greased casserole. Add butter and cracker mixture to top. Bake at 350 for 30 minutes. Mary Cole — 50 -- I VEGETABLES RANf� T CH POTATO CASSEROLE 6 to 8 red potatoes(about 2 to 1/4 c.bacon bits or cooked 21/2 Ib.) crumbled bacon 1/2 c. sour cream 2 Tbsp. minced fresh parsley 1/2 c.prepared Ranch-style 1 c. shredded Cheddar cheese dressing Topping: 1/2 c.shredded Cheddar cheese 1/4 c. butter, melted 2 c.slightly crushed corn flakes Cook the potatoes until tender;quarter with skins on. Set aside. Combine sour cream, dressing, bacon, parsley and 1 cup of cheese. Place potatoes in a greased 13 x 9 baking dish. Pour sour cream mix- ture over potatoes and gently toss. Top with 1/2 cup of cheese. Com- bine corn flakes and butter; sprinkle over casserole. Bake at 350° for 40 to 45 minutes. Makes 8 servings. Anne Marshall ZUCCHINI CASSEROLE 2 lb.zucchini,diced or sliced 1 (8 oz.) pkg. stuffing mix '/4 c. chopped onion 1 c. sour cream 1-can creamed chicken soup '/z c. butter or oleo 1 c.shredded carrots Put zucchini and onions in pan with water and boil about 15 min- utes. Drain and add soup,sour cream and carrots. Melt 1/2 cup butter; add stuffing mix. Mix well. Put half of stuffing mix in bottom of cas- serole. Add zucchini mixture and top with remaining stuffing mix. Bake at 350' for 35 minutes. Ana Kastenhuber CORN SOUFFLE 16 oz.cream-style corn 1/2 c. sugar(scant) 2,eggs,beaten 1/2 c. milk 2 Tbsp.flour 1/4 tsp.salt(I omit) .odd eggs to corn. Combine flour, sugar and salt, then add to corn mixture. Add milk. Stir well and pour into buttered casserole. Dot with butter. Bake at 350' for 1 hour. Serves 4. i 219099 — 51 — VEGETABLES BACON TOMATO CUPS 8 slices bacon,cooked crispy 1/2 c. mayonnaise and chopped 1 tsp. basil 1 medium tomato,chopped small 1 (10 oz.)can refrigerator flaky - 1/2 small onion biscuits 3 oz Swiss cheese, shredded Preheat oven to 375°. Mix all ingredients except biscuits. Sepa- rate each biscuit into 3 thinner pieces. Using a mini tart pan,line each cup with 1 thin layer of biscuit; press to fit. Fill cups with mixture. 'Bake 10 to 12 minutes. Debbie Teeter STOVE TOP ® STUFFED TOMATOES _. 6 medium tomatoes 2 Tbsp. butter or margarine, cut 1 (61/4 oz.) pkg.Stove Top savory up herb stuffing mix Slice off tops of tomatoes, remove seeds and pulp, leaving 1/a-inch shells. Drain shells on paper towels. Place shells in greased shallow baking dish. Chop pulp;drain and reserve. Mix 1 cup water,contents of vegetable/seasoning packet and butter in bowl. Stir in stuffing crumbs and reserved pulp. Let stand 5 minutes. Spoon stuffing mixture into tomato shells. Bake at 400° for 20 minutes or until tender. Note: Add 1/2 cup Kraft shredded low-moisture part-skim Mozzarella cheese to stuffing mixture. Sprinkle 1/4 cup(1 ounce)Kraft 100%grated Parmesan cheese over stuffed tomatoes before baking. Darlene Armstrong APPLESAUCE RICE 1 c. applesauce '/a tsp. salt 1 c.water 1 1/2 c. Minute brown rice 1 tsp butter or margarine (uncooked) '/a tsp.ground cinnamon 1 small apple,chopped Bring applesauce, water, butter, cinnamon and salt to boil in medium saucepan. Stir in rice. Return to boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir in apple. Serve at once. Darlene Armstrong — 52 — I VEGETABLES I : GOURMET CHEESE POTATOES 1 c. sour cream 1 tsp.salt 6'medium potatoes 1/4 tsp. pepper 2 c.shredded Muenster or other paprika cheese "/a c.finely chopped onion '/a c.butter Cook potatoes. Cool and slice potatoes. Combine cheese and butter in 2-quart saucepan over low heat. Stir until almost melted. Remove from beat. Stir in sour cream, onion, salt and pepper. Fold into potatoes. Pour into an 8-inch greased casserole dish. Sprinkle with paprika. Bake at 350' for 30 minutes. Mary Cole POTATO HAKE 2 lb.frozen hash brown potatoes 2 Tbsp. dry minced onion 1/2 c.butter 1 can cream of chicken soup 1 tsp. salt 1 pt. sour cream 1/2 tsp.pepper 2 c. grated parmesan cheese Combine all ingredients. Place in greased 3 1/2-quart casserole dish. Mix 2 cups corn flakes and 1/2 cup butter. Sprinkle on top. Bake at 350' for 45 minutes to 1 hour. Donna Stevens-Boylan ZUCCHINI AND RICE 2 medium zucchini sliced 1 stick oleo 1 medium onion, sliced salt and pepper to taste 1'c. Minute rice shredded Cheddar cheese 1-can tomato soup Cook zucchini and onions in oleo until tender. Add water to cov- er rice, soup, salt and pepper. Heat through about 10 minutes. Put in casserole dish. Sprinkle with cheese and bake, uncovered, 1/2 hour at 350'. Dailey BARB ALM'S CHEESY POTATOES 1;(16 oz.)sour cream bread crumbs 2 cans cream of potato soup butter 1 pkg. Ore Ida hash browns garlic and/or your favorite (frozen) seasonings(I put in Mrs. Dash) =1 c.shredded cheese 219099 — 53 — VEGETABLES Mix sour cream,seasoning and soup together. Add potatoes and cheese;mix well. Spread in a g x 13 pan. Sprinkle with bread crumbs. Dot with butter. Bake for 1 hour and 15 minutes at 350°. Yum! Add ham chunks or veggies for a main dish. OVEN POTATOES 4 medium to large potatoes garlic flakes 1 Tbsp. canoia oil(or more,to Mack pepper taste) paprika salt Peel and wash potatoes. Cut into bite-sized cubes. dace on cookie sheet or broiler pan in single layer. Pour oil over and mix. Sprinkle spices over. Bake at 350°for 15 minutes. Turn potatoes with spatula. Sprinkle more spices if desired. Bake another 15 minutes. Serves 4. Rose Pellegrino STUFFED ARTICHOKES 4 artichokes 4 sprigs fresh parsley 4 cloves garlic,minced 1/2 c. Seasoned breadcrumbs '4 1/2 Tbsp..salt.... 4 1/2 Tbsp. elide oil Cut about 1/a inch off top of each artichoke. Hold it by the stem and pound it on counter 2 or 3 times to open center up. Cut stein off at base of artichoke. Trim end and leaves off stern. Soak stems and artichokes in cold water in large cooking pot. Mix together garlic, 1/2 tablespoons salt, breadcrumbs and 1/2 tablespoon oil. Pour off all but 1 1/z to 2-inches of water from cooking pot. Stand artichokes on their bases. Stuff a sprig,of parsley into center of each artichoke, then fill each with breadcrumb mixture. Sprinkle the 4 tablespoons salt over chokes and into the water. Pour f tablespoon oil over each artichoke. Turn heat on high until water begins to boil. Turn heat down to sim- mer. Cook 1 hour or until a leaf pulls away easily from artichoke. To eat, gull leaves off individually. Hold leaf at top and scrape tender "meat" from bottom of leaf with your teeth. Discard leaves. When you get to the center, cut out and discard hairy"choke" and eat heart of artichoke. Stems can be eaten right away,but they taste better the next day after soaking in the cooking brine overnight in refrigerator. Serves 4. Ammiratti and Pellegrino Family Recipe - 54 - VEGETABLES SPINACH ROLLS I grew up in Southern California where there is a lot of influence from our neighbor,Mexico. This influence has always been prevalent in my kitchen. Although this is not a Mexican recipe,the use of tortil- las as part of the ingredients adds a different twist to this popular appetizer. I have used it many times and it is always a hit. 2 boxes frozen, chopped spinach, 1/4 c.scallions,finely chopped thawed and well-drained 1 can water chestnuts,finely 1 c. light sour cream chopped 3/4 c. light mayonnaise salt and pepper to taste '/a c. bacon bits 2 pkg.,large flour tortillas Mix all ingredients in a bowl. Spread thinly on tortillas. Roll and cut up into 1-inch pieces. Chill 2 hours. Bonnie Enzian CHEESY SCALLION CORN SAUTE 1 'Tbsp.oil '/z c.Kraft 2% milk shredded 1 (16 oz.)pkg.frozen corn, reduced fat natural Cheddar thawed and drained cheese 1/4 c. chopped scallions ` Heat oil in large nonstick skillet on medium-high heat. Add corn I and scallions;;cook and stir 3".minutes or until thoroughly heated. Sprinkle evenly with cheese, cover. Feat 20 seconds or until cheese is melted. Serve immediately. Darlene Arrnstrong HERBED OIL PASTA '/z c.water dash of pepper 1/2 c. butter dash of thyme 1/2 C.oil 2 cloves garlic '/z tsp.salt 1/2 c. grated Romano cheese Simmer ingredients on the stove together. Cook for z h hour. Pour over cooked and drained box of pasta. Mix and serve hot or cold. Jolene O'Connor '219099 -- 55 m r VEGETABLES OLD SETTLERS BEANS 1/3 c.sugar 16 oz. can butter beans '/a c. brown sugar 16 oz. can kidney beans 2 Tbsp.molasses 16 oz. can pork and beans 1/4 c.catsup 1/2 lb. hamburg 1/2 tsp..,dry mustard 1/2 lb. bacon,sliced dash of Worcestershire 1 large onion, chopped Brown bacon and drain. Brown hamburg with onion;drain. Put _. into crack-pot. Brain all beans and add to crock-pot. Mix and cook on low for several lours. MIXED BEADS 1 can each(drained): butter 1 c. chopped onion beans, cut green beans, cut 1.c. brown sugar - wax beans,kidney beans and 1/2 tsp, chili powder pork and beans 1 small can tomato paste 1 lb. pork sausage 1 can tomato soup 1/2 lb. hot sausage 2 Tbsp. prepared mustard 1 c.chopped celery Brown sausage;drain. Combine with last 7 ingredients. Add all beans. Bake,uncovered, in 2-quart dish at 350' for 1 1/2 hours. Nary Cole COWBOY BEADS large can dark red kidney 1/2 c. or more ketchup beans,drained 1 1/2 c. chopped onions 1 large can large yellow lima 3 Tbsp.vinegar beans,drained 2 tsp.prepared mustard 3 large cans pork and beans 1 Ib. bacon 3/4 c. brown sugar 3 lb.ground been Brown bacon and ground beef. Add together in large roasting pan and cook until bubbly 3/4 to 1 hour at 350% This is from a chuck wagon cook in Montana. It makes a lot,but can be cut in half or made --- to your taste. Anne !Marshall CREAMY BROCCOLI BAKE 2 pkg. (10 oz.)'broccoli 1/2 c.sharp shredded cheese 1 can Cheddar cheese soup 1 c. Bisquick 1/4 c.milk 1/4 c. butter - 56 - VEGETABLES Heat broccoli and drain. Place broccoli in 1 1/2-quart casserole. Beat oven to 400°. Beat soup and milk and pour over broccoli. Sprin- kle with cheese. Mix Bisquick and butter until crumbly and sprinkle over cheese. Bake 20 minutes until light brown. Julie I GERAUN ONION PIE { 4 thick slices bacon, diced 1 c. sour cream 2 onions,thinly sliced 1 Tbsp.flour 2 eggs,beaten '/a tsp. pepper Saute bacon and onion together. Mix together eggs and sour cream. Mix all ingredients together and pour in 9-inch pie shell. Poke holes in shell. Bake at 450°. Delia Snyder GOURMET CHEESE POTATOES 6 medium potatoes 1 c. sour cream 2 c.shredded Cheddar or i tsp, salt Muenster cheese '/a tsp. pepper '/a c.butter paprika Cook potatoes in 1-inch boiling water until tender. gain, peel and shred into bowl. Combine cheese and butter in saucepan over low heat. Stir until almost melted. Remove and add sour cream, onion, salt and pepper. Fold into potatoes. Put in 8-inch pan. Sprinkle with paprika. Bake at 350' for 30 minutes. Makes 6 to 8 servings. Mary Cole BROCCOLI-CHEESE CASSEROLE 20_oz.broccoli(chopped frozen 1 c.sharp cheese or California mixture) '/a c. chopped onion 1 can mushroom soup 1 stick oleo, melted I c, mayo 1 tube Ritz crackers, crumbled 2 eggs Partially cook broccoli. Add remaining ingredients. Melt butter; combine with crackers. Put on top of vegetable mixture. Bake at 350' for 30 to 40 minutes. Mary Cole 219099 — 5% — BREADS, ROILS, PIES & PASTRIES ONION CORM BREAD 1 1/2 c.chopped onions 1 c.flour '/a c. margarine 4 tsp.baking powder 1 c.sour cream 1 c. cornmeal 1 c.(4 oz.)shredded Cheddar, 1 egg divided 1/2 c. milk 16 oz.cream-style corn IA c. soft shortening '/a c. sugar Saute onions in butter;cool. Add sour cream and 1/2 cup cheese. Combine flour, sugar,baking powder, cornmeal, egg,milk and short- ening. Beat until just smooth. Add corn and spread batter in buttered casserole. Spread onion and sour cream mixture on top of batter. Add rest of grated cheese on top of all. Bake at 4/5 for 30 to 35 minutes or until toothpick;comes out dean. This is really not a bread; it is a casserole and may be served in place of a potato dish. ZUCCHINI BREAD 3 eggs 2 tsp.soda 2 c.sugar 1 tsp.salt 3/4-C. oil 3 tsp. cinnamon 1 3/4 c.grated zucchini 3 tsp.vanilla 2 c.flour i c. nuts 1/2 tsp.baking powder 1/2 c. applesauce Mix eggs,oil and sugar together. Add zucchini. Mix dry ingredi- ents to zucchini. Mix well, then add vanilla and nuts. Bake at 350' for 1 hour. Glenda Smith CRAN13ERRY BREAD 2 c.flour '/a c.shortening 1 C.sugar 1 Tbsp. grated orange rind 1 1/2 tsp. baking powder 1 egg, beaten 1/2 tsp. soda 1 c. chopped cranberries 1 tsp. salt 1/2 c. nuts 3/4 c. orange juice 219099 - 65 - - BREADS, ROLLS, PIES & PASTRIES i Bake 1 hour at 350°. Makes 1 loaf. ®olley BANANA BREAD This one is from a Betty Crocker cookbook, but an absolute favorite with my kids. i c.sugar 1/3 c.water 1/3 c. margarine or butter, 1 2/3 c. all-purpose dour softened 1 tsp. baking soda 2 eggs 1/2 tsp.salt 1 1/2 c. mashed bananas(3 to 4 1/4 tsp.baking powder medium) 'i2 c.chopped nuts Heat oven to 350% Grease bottom only of loaf pan, 8 1/2 x 4 1/2 x 21/2 or 9 x 5 x 3. Mix sugar and margarine. Stir in eggs until blended. Add bananas and water; beat 30 seconds. Stir in remaining ingredi- ents except nuts just until just moistened; stir in nuts. Pour in pan. Bake until wooden pick inserted in center comes out clean:8-inch loaf, 1 1/4 hours;9-inch, 55 to 60 minutes. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. - Annerniek Harralson BANANA BREAD 1/3 c.shortening 2 tsp. baking powder %c.sugar 1/2 tsp.salt 2 eggs,well beaten 1/4 tsp. baking soda 1 3/4 c.flour - 1 c. mashed bananas Cream shortening and sugar and beat in eggs. Add the dry ingre- dients alternately with bananas, beating after each addition until smooth. Bake in well-greased 9 x 5-inch pan in 350'oven for 45 to 60 minutes, until toothpick comes out clean. ---- Mary Cole BLUEBERRY BUBBLE LOAF 4 c. Post Blueberry Morning 2/3 c. butter or margarine,melted cereal 4(71/2 oz.)cans refrigerated 1 1/3 c.firmly packed brown buttermilk biscuits sugar, divided — 66 — _ . BREADS, ROLLS, PIES & PASTRIES I Lightly crush cereal in zipper-style plastic bag. Add 2/3 cup of the sugar; shake to mix well. Mix remaining 2/3 cup sugar and butter in small bowl. Cut each biscuit into quarters. Dip, a few at a time, in butter mixture. Add to cereal mixture; shake to coat well. Place in greased 12-cup tube pan or 10-inch tube pan. Sprinkle with any remaining cereal mixture. Drizzle with any remaining butter mixture. Bake at 350' for 45 minutes or until golden brown. Cool in pan 10 minutes; invert onto serving dish. Serve warm. Garnish with fresh blueberries and orange peel. Makes 12 servings. Darlene Armstrong SCOTCH, SHORTBREAD i>c.butter or margarine '/a tsp. nutmeg 3/4 c. confectioners sugar 1 tsp. lemon juice 2'c.sifted flour Cream butter. Add sugar. Mix well. Sift together flour and nut- neg. Add to first mixture and stir well. Stir in lemon juice. Roll dough 1/3-inch thick. Cut into stars or different shapes. Bake on ungreased sheet at 350' for 20 to 25 minutes. Tops may be brushed with 1/2 teaspoon cinnamon and 2 tablespoons sugar. Florence Conover Murray CHEESY FRENCH BREAD 1 loaf French bread, split 1/3 c. mayonnaise(don't use 1 stick butter or margarine Miracle Whip) 8 oz.shredded Mozzarella 3 or 4 chopped green onions cheese garlic powder to taste Split loaf of bread lengthwise. Combine softened butter, Mozzarella, mayonnaise,;green onions and garlic. Spread onto one- half loaf of bread;cover with other half. Wrap in tinfoil. Bake at 350' for about 30 minutes (until cheese has melted). Good variation is to use 8 ounce Pepper Jack cheese instead of Mozzarella. PORK AND BEAN BREAD 1 c. raisins i tsp.soda 1 c.boiling water 1/2 tsp. salt 3 eggs 1/2 tsp. baking powder I c.oil 1 tsp.vanilla 2 c.sugar 1 c. nuts 1 (16 oz.)can pork and beans 2 c.flour 1 tsp.cinnamon 219099 0 67 — BREADS, ROLLS, PIES & PASTRIES Mix raisins with boiling water. Stir and set aside. Beat eggs,oil, sugar;and pork' and beans until all beans are broken up. Add dry ingredients. Add nuts and vanilla. Drain raisins and add to mixture. Stir in well. Pour into 2 well-greased loaf pans. Bake at 325' for 50 to 60'minutes. - CRESCENT ROLLS My recipe is Crescent Rolls. My great-grandmother,Emma,first started making them when she was young. Before her death, in 1995, she passed it down to her daughter-in-law, my grandmother, Joyce. She then gave it to my mother, Denise. She, I and Joyce make this recipe every Christmas, Thanksgiving, New Years and just regular dinners between families. Our one famous quote from these rolls is from,my grandfather is "Where are my Crescent Rolls?" These rolls are light and fluffy. They are rolled into the shape of a crescent. They are very time-consuming,so we usually keep them in the freezer and heat them up. They taste very good with butter melting on them. 1 '/a c.scalded milk(then cool) 1 pkg.yeast 1/2 c.shortening (margarine '/a c.water melted) 2 eggs, beaten '/a c.-sugar S c.flour 1 tsp..salt Scald milk and let cool. Melt margarine and let cool. Dissolve yeast in warm water and let raise 15 minutes in a warm place. Beat eggs until nice and fluffy. Gradually add sugar and beat for a minute or two. Add salt and the cooled milk and margarine.Add 1 cup flour and beat well. Then add yeast and the rest of the flour. Knead bread 8 to 10 minutes. Let raise for 2'hours. Divide dough into 3 sections. Roll each out into a circle and butter. Slice the dough into 2-inch slices. Start rolling from the wide end. Make sure that they are tightly held together. They might unravel during baking time. Bake in an oven at 350' for 15 to 20 minutes. Enjoy!!!! Sarah Laue — 68 — __ BREADS, ROLLS, PIES & PASTRIES STRAWBERRY SHORTCAKE BISCUITS (Easy and Very Good) 9 3/4 c. all-purpose flour 3 Tbsp. butter or margarine, cut 2 Tbsp.sugar into pieces 1 Tbsp.baking powder 3/4 c. milk 1/2 tsp..grated orange zest(may be omitted) Preheat oven to 450°. Spray baking sheet with cooking spray. Set aside. In large bowl,sift together the flour,sugar and baking pow- der. Stir in the orange zest (if wanted). Using a pastry blender, cut in butter until coarse crumbs,form. Quickly stir in milk until a soft dough forms. On a lightly floured surface,rollout dough to a'/z-inch thickness. Using a 2 ih-inch biscuit cutter, cut out biscuits. Gather trimmings and roll out more biscuits. Bake 12 to 15 minutes until golden brown. Cool slightly. Add fresh or frozen strawberries and whipped cream or Cool Whip. IAnne Marshall i RED LOBSTER. BISCUITS 2 c. Bisquick 1/4 c. butter or margarine, melted 2/3 c.milk 1/4 tsp. garlic powder 1/2 c.shredded Cheddar cheese (2 oz.) Preheat oven to 450°. Mix Bisquick, milk and cheese to form a soft dough, then beat vigorously for 30 seconds. Drop by spoonfuls F onto an ungreased baking sheet. Bake until golden brown,8 to 10 min- utes. Mix melted butter and garlic powder;brush over cooked biscuits. Debbie Teeter TAVERN BISCUITS 1/2 c..sugar 1/4 c. brandy or milk 1/2 c.butter 9 1/2 c.flour 1/4 tsp.mace 1/4 tsp. nutmeg III Cream together well. Add brandy or milk. Add flour; knead well. Roll out very thin. Cut;bake in oven at 475°for 8 to 10 minutes. l'lorenc Conover Murray 219099 — 69 — BREADS, ROLLS, PIES & PASTRIES RHUBARB PIE 3 Tbsp.flour 1 egg beater 1 c.sugar 2 c. rhubarb Sift flour and sugar together. Add egg; beat thoroughly. Mix with rhubarb. flake at 425' for 10 minutes; 350' for 35 minutes. Nancy Combs CARAMEL APPLE PIE 1 can apple 1 Tbsp.flour 6 oz.cream cheese, softened 1 (6 oz.)graham cracker pie 1 egg crust 1 '/z tsp.vanilla '/a c.caramel topping 3 Tbsp.sugar '/z tsp. cinnamon In a mixing bowl, combine softened cream cheese, egg, vanilla, sugar and flour. Heat until smooth. Spread mixture over pie crust. Combine apples, caramel topping and cinnamon. Gently spoon over cream cheese mixture to keep 2 distinct layers. Bake at 375'for 40 to 45 minutes or until bubbles up around edge of pie. Store pie in - refrigerator. Glenda Smith SANDI'S QUICK AND EASE' APPLE PIE enough sliced apples to fill 9 to 2/3 c.sugar 10-inch pie plate Mix together. Crust: 2 c.flour, 1/3 c.oleo - 1 Tbsp.;sugar 9/4 tsp. cinnamon and nutmeg 4 to 5`Tbsp,water Mix together crust and put in pie plate;add apples then topping. Topping. 1 c.flour '/z c. oleo 1 c. brown sugar — 70 — BREADS, ROLLS, PIES 8, PASTRIES Mix ingredients together. Place half on apples and mix. Bake in microwave for 10 to 15 minutes until apples test done. Place remaining 1/2 of topping on top of apples and place in 375° oven for 15 to 20 minutes to brown. Sandy Kinney FOOLPROOF PIE CRUST 4 c.flour 1/2 c.water(icy cold) 1 3/4 c.Crisco 1 egg 1 Tbsp.sugar 1 tsp.vinegar 2 tsp salt _ Cut in together the flour,Crisco, sugar and salt. Mix together remaining ingredients. Add wet to dry; mix together. Chill 15 min- utes. Makes 2 crusts (a nice flakey crust). Ginger Baker PEACHEE PIE SUPREME 3/4 c.flour 1 (15 oz.)can sliced peaches, 1 tsp. baking powder drained(save juice) 3 9/z oz. pkg.vanilla pudding 1 (8 oz.)pkg. cream cheese m 3 Tbsp.softened margarine 3/4 c. 10x sugar i egg 3 j/s Tbsp.juice from peaches 1/2 c. milk 1 Tbsp. sugar 1/2 tsp. cinnamon Preheat oven to 350°. Combine flour, baking powder, vanilla pudding, margarine, egg and milk in large mixing bowl and beat for 2 minutes at medium speed. Pour into 9-inch greased pie plate. Ar- range drained peaches over batter in pie plate. Combine cream cheese, powdered sugar and peach juice in small mixing bowl. Beat 2 minutes at medium speed. Spoon mixture over peaches. Combine sugar and cinnamon and sprinkle on top. Bake 30 to 35 minutes. Serve warm. Kathleen Drew PIE CRUST i c.lard 1 tsp.salt 3 c.flour 1/4 to 1h c.water(workable) 219099 — 71 — BREADS, ROLLS, PIES & PASTRIES i Cut lard into flour and salt until it looks like meal, then add water; mix. Should come clean from bowl sides. Roll out; put in pie pan. pill with your favorite filling and bake. Jame Conroy PIE CRUST 4 c.flour 1 3/4 c.solid vegetable shortening - 1 Tbsp.sugar 1 Tbsp. cider vinegar 2 tsp salt 1/2 c.water 1 large egg Put flour,sugar and salt in large bowl and mix well. Add short- ening and mix with pastry blender or fork until ingredients are crum- bly. In small bowl, beat together with fork 1/2 cup water, the vinegar and egg. Combine with dry ingredients stirring until all ingredients are moistened. Joke Dixson A Touch of Country B&B PIZZA CRUST 1 1/2 c.warm water 1 1/2 Tbsp,yeast 11/2 Tbsp. sugar - 2 tsp. salt - 3 Tbsp.oil 41/2 c.flour or less Dissolve yeast and sugar in warm water. Add other ingredients and mix well. Let raise in bowl. Roll out and place in 3 pizza pans. Let raise;prick holes in crust with fork and prebake for about 10 min- utes. Put tapping on and bake. Joyce®ixson A Touch of Country B&B WAFFLES 1 c.flour 1 c. milk 2 tsp. baking powder 4 Tbsp. melted margarine 2 Tbsp.sugar 2 eggs, beaten separately 1 tsp.salt Separate eggs; beat egg whites. Combine other ingredients and beat well. Fold in egg whites last. Joyce Dixson A Touch of Country B&B — 72 — BREADS, ROLLS, PIES & PASTRIES INSTANT LEMON BREAD 1 pkg.lemon cake mix 1 c.water 1 pkg.instant lemon pudding 4 eggs, beaten in 1 at a time '/2 C. oil k Beat 4 to 5 minutes. Bake in 2 loaf pans at 350' for about 40 minutes. Optional: Before removing from pan and while still hot, pour over loaves: 1/2 cup sugar mixed with the juice of 2 lemons or 5 table- spoons ReaLemon. Denise Laue NANA VAN VALEN'S YOGURT MUFFINS 8 oz.plain yogurt 1 1/2 c.flour 1 e9g 1 tsp. baking powder 1/4 c. oil plus 1 Tbsp. 1 tsp. baking soda 1/3 c.sugar Combine first 4 ingredients. Add flour,baking powder and soda. Bake at 375' for 20 minutes. Makes 1 dozen. Variation: Can add dates, blueberries or dried cranberries. BLUEBERRY MUFFINS 1 3/4 c.flour 2 eggs 1 tsp.salt 5 Tbsp. melted margarine 3/4 c.sugar 3/4 c. milk 2 tsp. baking powder Combine flour, salt, sugar and baking powder. Beat in separate bowl the eggs,margarine and milk. Combine the ingredients and stir gently. Add 1/2 to 1/4 cup blueberries. Stir gently. Bake at 400' for 20 to 25 minutes. Joyce Dixson A Touch of Country B BACON MORNING MUFFINS 12 slices Louis Rich turkey 1/2 c.skim milk bacon, cut into'/4-inch pieces 1/3 c.honey 1 1/4 c.flour 1/4 c. corn oil 1 c.quick-cooking oats 2 large egg whites 2 tsp. baking powder 219099 - 73 - _ i BREADS, ROLLS, PIES & PASTRIES Heat oven to 400'. Mix bacon, flour, oats and baking powder in large bowl. Add remaining ingredients to bacon mixture. Stir just until moistened(batter will be lumpy). Spray 12 muffin cups with no stick cooking spray or line with paper bake cups. Spoon batter into muffin cups. Bake 15 minutes. Refrigerate or freeze leftover muffins. Darlene Armstrong APPLE STREUSEL MUFFINS/BREAD 1 1/2 c.flour 1 egg, beaten '/a c.sugar 1/4 tsp. salt 2 tsp.baking powder 1/a tsp. nutmeg 1/2 tsp.cinnamon f c. apple, pared and shredded '/a C.oil 1/2 c. milk I, Streusel Topping: '/a c. brown sugar 2 Tbsp.flour 112 tsp. cinnamon 2 Tbsp. softened butter 1/3 c. chopped pecans Half batter, then streusel, then batter and then streusel. Bake muffins at 400' for 20 to 25 minutes. Bake bread at 350' for 45 to 50 minutes. ,Jame Conroy RAISIN BRAN CEREAL MUFFINS 1 c.flour 1 c. milk 1 Tbsp. Calumet baking powder 1 egg 1/2 tsp. ground cinnamon 1/3 c.firmly packed brown sugar 1/2 tsp.Salt 1/3 C. oil 2 1/2 c.:Post Raisin Bran Mix flour,baking powder,cinnamon and salt in large bowl. Mix cereal and milk in another bowl; let stand 5 minutes. Stir in egg, brown sugar and oil. Add to flour mixture; stir just until moistened. --- (Batter will be lumpy.) Spoon batter into greased or paper-lined muf- fin pan, filling each cup 3/4 full. Bake at 400° for 25 minutes or until golden brown. Serve warm. Darlene Armstrong — 74 — BREADS, ROLLS, PIES & PASTRIES I BLUEBERRY-OATMEAL MUFFINS 1 c.flour 1 c. buttermilk 1 tsp.baking powder 1/3 c. packed brown sugar 1/2 tsp.baking soda 1/2 of a 1/3 c. measure of white 1 tsp. ground cinnamon sugar '/a tsp.salt 1/4 c.vegetable oil 1 c.quick cooking oats 1 egg, beaten 1 c.blueberries sugar mixture for topping In medium bowl,mix first 5 ingredients. Stir in oats. Gently stir in blueberries. In small bowl, mix together buttermilk, brown sugar, white sugar,oil and egg until blended. Add to dry ingredients; gently stir just until moistened. Spoon batter into 12 paper lined muffin cups. Sprinkle with sugar topping. Bake in 400` oven for 20 to 25 minutes. Mary Cole LEMON CHOCOLATE CHIP MUFFINS 1 lemon 2 c.flour 1/2 c.oleo i c. buttermilk or yogurt 1 c.plus 4 tsp. sugar 3/4 c. mini chocolate chips 2 eggs 1/4 c.fresh lemon juice 1 tsp.baking soda Finely grate lemon peel. Beat oleo and 1 cup sugar; add eggs, 1 at a time. Stir in soda and lemon peel. Fold in half the flour, then half the buttermilk. Repeat. Fold in chocolate chips. Bake at?75`for 20 to 25 minutes. Brush lemon juice over muffins until used up;sprin- kle remaining 4 teaspoons sugar over muffins. Let stand in tin 5 min- utes before removing. Tracy Soule DATE-NUT MUFFINS 1 (g oz.)pkg.pitted dates, 1 c. unsifted flour coarsely chopped 1/2 c. unsifted whole wheat flour 3/4 c. boiling water 1/2 c. sugar 1/4 c. corn oil - 1/3 coarsely chopped walnuts 1/2 tsp vanilla 1/2 tsp.baking soda In small bowl; stir together the flour, sugar,walnuts and baking soda. Add to date mixture. In large bowl,add hot water to dates,boil- ing water, corn oil and vanilla. Stir together. Stir until flour mixture 219099 - 75 - BREADS, ROLLS, PIES & PASTRIES is justmoistened. Spoon into muffin pan. Bake at 375°for 25 minutes or until golden brown. Anne Marshall r IMPOSSIBLE PIE Tbsp. butter 3/4 c. sugar 2 c. milk 3/4 c. coconut 4 eggs 1 tsp.vanilla 1/2 c. flour Blend in blender all ingredients. Pour into a greased and floured Pie pan. Bake 45 minutes at 350°. Makes its own crust. ®olley ELDERBERRY PIE 1 c.molasses 3/4 c. elderberries 1/2 c. brown sugar 2 Tbsp.flour - pinch of salt a little water a few pitted plums Mix together molasses, sugar, salt and flour with water. Get lumps out. Stir in with elderberries on stove to thicken until it comes to a boil. Add the plums. Makes 2 pies. Bake at 425°for 30 minutes. Florence Conover Murray RHUBARB PIE rhubarb 2 c. sugar -- 3,eggs 3 Tbsp.flour or cornstarch Wash rhubarb; cut up. Cover with water and put over heat. Heat to not quite boiling point and drain. Let cool slightly. Mix in eggs,sugar and flour. Mix well and put in unbaked pie shell and cover with pie crust. Bake at 425° for 30 minutes. Jane Conroy PEACHES AND CREAM PIE large can sliced peaches, drained 1 (31/2 oz.) pkg.vanilla pudding (reserve syrup) mix(not instant) 3/4 c.flour 1/2 c. milk 1 tsp. baking powder 1 egg 1/2 tsp. salt 3 Tbsp. oleo or margarine — 76 —