Au Gratin Potatoes
4 cups thinly sliced potatoes
1 medium onion, chopped
1/4 cup butter
1 tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 cups (8 ounces) shredded Wisconsin Sharp Cheddar cheese - divided use
1/4 cup fine dry bread crumbs
Paprika
In a 2 quart saucepan, cook onion in butter until tender. Stir in flour, salt and pepper; cook over low heat until mixture is bubbly, stirring constantly. Remove from heat; gradually stir in milk and 1 1/2 cups cheese. Bring to a boil, stirring constantly; cook for 1 minute.
In an ungreased 1 1/2 quart casserole dish, place potatoes; cover with cheese sauce.
Bake, uncovered, at 325°F (160°C) for 1 hour.
Mix remaining cheese and bread crumbs; sprinkle over potatoes. Sprinkle with paprika.
Bake, uncovered, at 325°F (160°C) for 15 to 20 minutes, until top is brown and bubbly.
Makes 4 servings.
Bacon Scalloped Potatoes
5 strips of bacon
1 onion, peeled and sliced
1 tablespoon butter
4 potatoes, peeled and sliced
1 (10.75-ounce) can condensed cream of mushroom soup
2/3 cup milk
1/8 teaspoon ground black pepper
In a large heavy skillet, cook bacon until crisp. Drain, allow to cool, then crumble; set aside.
In the same skillet, cook onion in butter until tender. Stir in potatoes, condensed soup, milk and pepper. Bring to a boil; reduce heat, cover and simmer until potatoes are tender, 10 to 20 minutes.
Sprinkle bacon on top before serving.
Makes 6 servings.
Carnation Mashed Potatoes
2 pounds (about 6 medium) potatoes, peeled and cut into 1-inch chunks
1 cup NESTLÉ® CARNATION® Evaporated Milk
1/4 cup (1/2 stick) butter or margarine
Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.
Return potatoes to saucepan; add evaporated milk and butter. Beat with hand-held mixer until smooth. Season with salt and pepper.
Makes 6 servings.
Cheesy Potatoes
2 pounds russet potatoes, washed
1 tablespoon butter
2 cups BIMBO Bread Crumbs - divided use
2 cups (8 ounces) grated Monterey Jack cheese or Colby Jack cheese - divided use
4 large eggs
1 (7.6-ounce) can NESTLÉ Media Crema
2 cups milk
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
Place potatoes in large saucepan. Pour in water to cover. Bring to a boil. Reduce heat to medium-low; cook for 20 to 25 minutes or just until skins begin to crack. Remove from water; cool. Peel and grate potatoes.
Grease 13 x 9-inch baking pan with butter. Sprinkle half of potatoes, 1 cup bread crumbs and 1 cup cheese in prepared pan. Repeat layers.
Preheat oven to 350°F (175°C).
Beat eggs lightly in medium bowl with whisk or fork. Beat in media crema. Stir in milk, salt and pepper. Pour over mixture in pan. Let stand for 15 minutes.
Bake for 35 to 40 minutes or until golden brown.
Makes 8 servings.
Cheesy Hash Brown Casserole
1 (32-ounce) package frozen hash brown potatoes, thawed
1 pound American process cheese, cubed
1 (10 3/4-ounce) can condensed cream of celery soup, undiluted
2 cups (16-ounces) sour cream
3/4 cup butter, melted and divided
3 tablespoons chopped onion
1/4 teaspoon paprika
2 cups corn flakes, crushed
In a large bowl, combine hash browns, cheese, soup sour cream, 1/2 cup butter and onion. Spread into a greased 13 x 9 x 2-inch baking dish.Sprinkle with paprika.
Combine corn flakes and remaining butter; sprinkle on top of casserole. Bake, uncovered, at 350*F (175*C) for 50 to 60 minutes or until browned and heated through.
Serves 8 to 10.
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Sep 5, 2009
FISH
Classic Southern Fried Catfish
4 catfish fillets
2 cups vegetable oil, for frying
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons seasoned salt
1 teaspoon ground red pepper
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
Rinse catfish fillets and do not dry. Preheat oil in a skillet or a deep fryer to 350°F.
Combine all dry ingredients in a large, resealable plastic bag and shake each fillet in it until coated with cornmeal.
Fry fillets in oil, rounded side down, for 3 to 4 minutes, then turn and cook another 3 to 4 minutes. Drain and then serve.
Makes 4 servings.
Cajun Fish
1 tablespoon vegetable oil
1 green bell pepper, seeded and diced
1/2 teaspoon dried oregano leaves
1 (10 3/4-ounce) can condensed tomato soup, undiluted
1/3 cup water
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 pound cod
Cooked rice for accompaniment
In a large skillet over medium heat, heat oil. Add diced green bell pepper and oregano; cook until tender-crisp, stirring often.
Add tomato soup, water, garlic powder, pepper, and cayenne pepper. Bring to a boil then add cod. Cover and cook over low heat for 5 minutes, or until the fish flakes easily.
Serve with the cooked rice.
Makes 4 servings.
Cajun Spicy Shrimp
1/4 cup butter
1/4 cup white wine
1 teaspoon garlic salt
1/2 teaspoon crushed rosemary
1/2 teaspoon paprika
1/2 teaspoon crushed oregano
1/4 teaspoon crushed basil
1 pound fresh shrimp (or flash frozen shrimp), peeled and deveined (thaw if flash frozen)
In a large skillet, melt butter; add white wine, garlic salt, rosemary, paprika, oregano and basil. Bring to a boil, reduce the heat, and simmer, uncovered, for 5 minutes.
Add the shrimp and cook, turning shrimp over until the shrimp turn pink, about 5 minutes.
Makes 4 servings.
4 catfish fillets
2 cups vegetable oil, for frying
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons seasoned salt
1 teaspoon ground red pepper
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
Rinse catfish fillets and do not dry. Preheat oil in a skillet or a deep fryer to 350°F.
Combine all dry ingredients in a large, resealable plastic bag and shake each fillet in it until coated with cornmeal.
Fry fillets in oil, rounded side down, for 3 to 4 minutes, then turn and cook another 3 to 4 minutes. Drain and then serve.
Makes 4 servings.
Cajun Fish
1 tablespoon vegetable oil
1 green bell pepper, seeded and diced
1/2 teaspoon dried oregano leaves
1 (10 3/4-ounce) can condensed tomato soup, undiluted
1/3 cup water
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 pound cod
Cooked rice for accompaniment
In a large skillet over medium heat, heat oil. Add diced green bell pepper and oregano; cook until tender-crisp, stirring often.
Add tomato soup, water, garlic powder, pepper, and cayenne pepper. Bring to a boil then add cod. Cover and cook over low heat for 5 minutes, or until the fish flakes easily.
Serve with the cooked rice.
Makes 4 servings.
Cajun Spicy Shrimp
1/4 cup butter
1/4 cup white wine
1 teaspoon garlic salt
1/2 teaspoon crushed rosemary
1/2 teaspoon paprika
1/2 teaspoon crushed oregano
1/4 teaspoon crushed basil
1 pound fresh shrimp (or flash frozen shrimp), peeled and deveined (thaw if flash frozen)
In a large skillet, melt butter; add white wine, garlic salt, rosemary, paprika, oregano and basil. Bring to a boil, reduce the heat, and simmer, uncovered, for 5 minutes.
Add the shrimp and cook, turning shrimp over until the shrimp turn pink, about 5 minutes.
Makes 4 servings.
CORNISH HENS
Stuffed Roast Cornish Hens
2 cups kosher or 1 cup table salt
6 Cornish hens (each 1 to 1 1/2 pounds), trimmed of extra fat, giblets removed, rinsed well
3 cups prepared stuffing, heated until very hot (120 to 130*F / 50 to 55*C in microwave)
6 tablespoons balsamic vinegar
3 tablespoons olive oil
1/4 cup dry vermouth or white wine
Dissolve salt in 5 quarts of cold water in small clean bucket or large bowl. Add hens breast side down; refrigerate 2 to 3 hours. Remove, rinse thoroughly, pat dry, and prick skin all over breast and legs with point of paring knife.
Adjust oven rack to middle position and heat oven to 400* (205*C). Spoon 1/2 cup of hot stuffing into cavity of each hen; tie legs of each hen together with 10-inch piece of kitchen twine. Leaving as much space as possible between each bird, arrange them breast side down and wings facing out, on large (at least 19 by 13 inches) wire rack, set over an equally large roasting or jelly-roll pan. Whisk balsamic vinegar and oil in small bowl; set aside.
Roast until backs are golden brown, about 25 minutes. Remove pan from oven, brush bird backs with vinegar and oil glaze (reblending before each bird), turn hens breast side up and wings facing out, and brush breast and leg with additional glaze. Return pan to oven, add 1 cup of water, and roast until meat thermometer inserted into stuffed cavity registers about 150*F (65*C), about 15 to 20 minutes longer. Remove pan from oven again, brush birds with remaining glaze, return pan to oven, add another 1/2 cup water to pan and increase oven temperature to 450*F (230*C). Roast until birds are spotty brown and stuffed cavity registers 165*F (70*C), 5 to 10 minutes. Remove birds from oven and let rest for 10 minutes.
Meanwhile, pour hen jus from roasting pan into small saucepan, spoon off excess fat, add vermouth or wine, and simmer over medium-high heat until flavors blend, 2 to 3 minutes. Drizzle about 1/4 cup sauce over each hen and serve, passing remaining sauce separately.
Serves 6.
2 cups kosher or 1 cup table salt
6 Cornish hens (each 1 to 1 1/2 pounds), trimmed of extra fat, giblets removed, rinsed well
3 cups prepared stuffing, heated until very hot (120 to 130*F / 50 to 55*C in microwave)
6 tablespoons balsamic vinegar
3 tablespoons olive oil
1/4 cup dry vermouth or white wine
Dissolve salt in 5 quarts of cold water in small clean bucket or large bowl. Add hens breast side down; refrigerate 2 to 3 hours. Remove, rinse thoroughly, pat dry, and prick skin all over breast and legs with point of paring knife.
Adjust oven rack to middle position and heat oven to 400* (205*C). Spoon 1/2 cup of hot stuffing into cavity of each hen; tie legs of each hen together with 10-inch piece of kitchen twine. Leaving as much space as possible between each bird, arrange them breast side down and wings facing out, on large (at least 19 by 13 inches) wire rack, set over an equally large roasting or jelly-roll pan. Whisk balsamic vinegar and oil in small bowl; set aside.
Roast until backs are golden brown, about 25 minutes. Remove pan from oven, brush bird backs with vinegar and oil glaze (reblending before each bird), turn hens breast side up and wings facing out, and brush breast and leg with additional glaze. Return pan to oven, add 1 cup of water, and roast until meat thermometer inserted into stuffed cavity registers about 150*F (65*C), about 15 to 20 minutes longer. Remove pan from oven again, brush birds with remaining glaze, return pan to oven, add another 1/2 cup water to pan and increase oven temperature to 450*F (230*C). Roast until birds are spotty brown and stuffed cavity registers 165*F (70*C), 5 to 10 minutes. Remove birds from oven and let rest for 10 minutes.
Meanwhile, pour hen jus from roasting pan into small saucepan, spoon off excess fat, add vermouth or wine, and simmer over medium-high heat until flavors blend, 2 to 3 minutes. Drizzle about 1/4 cup sauce over each hen and serve, passing remaining sauce separately.
Serves 6.
WILDGAME
Venison Chili
1/4 cup vegetable oil
4 pounds venison, cubed
2 pounds pork strips, diced
12 garlic cloves, crushed
2 cups diced onion
3/4 cup diced green chili pepper (or taste)
8 tomatoes, chopped
1 teaspoon ground cumin
1 cup diced red bell pepper
1 cup diced green bell pepper
1/2 teaspoon paprika
2 tablespoons cayenne pepper (or to taste)
1/2 teaspoon pepper (or to taste)
2 teaspoons salt
2 tablespoons chili powder
1 cup instant masa harina
8 cups beef broth
3 cups cooked pinto beans
2 tablespoons chopped fresh cilantro leaves
Heat oil in a heavy kettle over medium heat. Add cubed venison, diced pork strips, crushed garlic cloves, and diced onion. Cook for 15 minutes.
Meanwhile, puree green chili peppers. Add to the kettle with chopped tomatoes, cumin, diced red bell pepper, diced green bell pepper, paprika, cayenne pepper, pepper, salt, and chili powder; cook for 5 minutes more.
Add instant masa harina and beef broth. Bring to a boil over medium-high heat, then reduce the heat and simmer for 45 minutes.
Add pinto beans and chopped cilantro; simmer for 5 minutes.
Makes 16 servings.
Venison Stew
2 tablespoons vegetable oil
2 pounds venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, finely minced
3 cups low-salt beef broth
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 dried bay leaf
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
6 medium potatoes, peeled and quartered
3/4 pound carrots, peeled and cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup cold water
Heat oil in a Dutch oven over medium heat. Add venison and cook until all sides are nicely browned.
Add onions and garlic and cooked, stirring often, until onions are softened, about 3 to 4 minutes. Stir in beef broth, Worcestershire sauce, soy sauce, bay leaf, oregano, salt and pepper. Bring to a boil, reduce heat and simmer, covered, for 1 1/2 to 2 hours or until meat is tender.
Add potatoes and carrots and continue to cook, covered, until vegetables are tender, about 20 to 30 minutes.
In a small bowl or cup, combine flour and water until smooth; stir into stew. Cook and stir until thickened and bubbly.
Remove bay leaf and serve.
Makes 8 servings.
Savory Venison Potpie
1 1/2 cups all-purpose flour, divided use
1 teaspoon salt, divided use
1/2 teaspoon ground black pepper
1 1/2 pounds venison, cubed
2 tablespoons vegetable oil, divided use
2 onions, peeled and thinly sliced
2 potatoes, diced
1 carrot, thinly sliced
1 1/4 cups flat beer, divided use
1/2 cup beef broth
2 tablespoons tomato paste
1 bay leaf
1/2 teaspoon crushed dried thyme
1/3 cup vegetable shortening
1 tablespoon water
Combine 3 tablespoons of the flour, 3/4 teaspoon of the salt and pepper in a shallow dish. Coat meat with flour mixture. In a heavy stockpot, heat 1 tablespoon of the oil. Brown meat over medium heat, about 8 minutes. Remove from pot and set aside.
Heat remaining 1 tablespoon oil in the pot. Add onion and sauté until lightly brown; drain off excess grease.
Return venison to pot and add potato, carrot, 1 cup of the beer, beef broth, tomato paste, bay leaf and thyme. Bring mixture to a boil, reduce heat, cover, and simmer for 1 hour or until meat is tender.
Preheat oven to 450°F (230°C). Discard bay leaf.
Combine 1 1/4 cups of the flour and remaining 1/4 teaspoon salt in a medium mixer bowl. Cut in shortening until the pieces are the size of peas. Sprinkle water over mixture and gently toss with a fork to make a dough.
Form dough into a ball, divide into thirds, and roll out one portion into a round to fit over the top of a casserole dish. On a lightly floured surface, flatten remaining dough and roll out to fit inside the baking dish.
Stir together remaining 1/4 cup beer and remaining 1 tablespoon flour. Add to meat mixture. Cook, stirring, until thickened and bubbly.
Spoon meat mixture into crust and top with round dough. Turn edges under and flute to seal. Make several cuts in the top and bake for 15 to 20 minutes or until the crust is browned.
Makes 8 servings.
Sweet and Sour Rabbit
2 large eggs
1 1/4 cups all-purpose flour, divided use
1 teaspoon salt
2 tablespoons water
3 pounds rabbit
4 cups vegetable oil
1 1/4 cups pineapple juice, divided use
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 (8-ounce) can crushed pineapple, drained
2 tablespoons white distilled vinegar
2 teaspoons prepared mustard
Combine eggs, 1/4 cup flour, salt, and water in a bowl; mix well and chill for 1 hour.
Debone the rabbit and cut into 1-inch pieces.
Coat the pieces with 1 cup flour then dip singly into the chilled batter.
Deep-fry in oil at 375°F (190°C) until golden brown; drain.
To prepare the sauce, heat 1 cup pineapple juice and sugar in a saucepan, stirring until the sugar dissolves. Stir in a mixture of cornstarch and 1/4 cup pineapple juice. Cook until the mixture thickens, stirring constantly. Add crushed pineapple (drained), vinegar, and prepared mustard; mix well. Serve warm with the rabbit.
Makes 6 servings.
Venison Supreme
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pound venison steak, cut into 1-inch cubes
1/4 cup vegetable oil
1/2 cup sliced mushrooms
1/4 cup chopped onion
1 cup tomato juice
1/2 cup water
1/8 teaspoon crushed oregano
1 bay leaf
1 cup chopped celery
3/4 cup sour cream
8 ounces egg noodles
Combine flour, salt and pepper in a resealable plastic bag. Add venison cubes, seal and gently shake bag to coat evenly.
Heat oil in a heavy-bottomed stockpot on medium-high heat. Add venison and brown, turning to cook evenly.
Add mushrooms and onion. Sauté until the onion is tender. Stir in tomato juice, water, oregano and bay leaf. Simmer for 25 minutes, or until the venison is tender.
Add celery and sour cream. Simmer, covered, for 15 minutes. Remove bay leaf.
Meanwhile, cook noodles according to package directions; drain. Serve over hot noodles.
Makes 6 servings.
1/4 cup vegetable oil
4 pounds venison, cubed
2 pounds pork strips, diced
12 garlic cloves, crushed
2 cups diced onion
3/4 cup diced green chili pepper (or taste)
8 tomatoes, chopped
1 teaspoon ground cumin
1 cup diced red bell pepper
1 cup diced green bell pepper
1/2 teaspoon paprika
2 tablespoons cayenne pepper (or to taste)
1/2 teaspoon pepper (or to taste)
2 teaspoons salt
2 tablespoons chili powder
1 cup instant masa harina
8 cups beef broth
3 cups cooked pinto beans
2 tablespoons chopped fresh cilantro leaves
Heat oil in a heavy kettle over medium heat. Add cubed venison, diced pork strips, crushed garlic cloves, and diced onion. Cook for 15 minutes.
Meanwhile, puree green chili peppers. Add to the kettle with chopped tomatoes, cumin, diced red bell pepper, diced green bell pepper, paprika, cayenne pepper, pepper, salt, and chili powder; cook for 5 minutes more.
Add instant masa harina and beef broth. Bring to a boil over medium-high heat, then reduce the heat and simmer for 45 minutes.
Add pinto beans and chopped cilantro; simmer for 5 minutes.
Makes 16 servings.
Venison Stew
2 tablespoons vegetable oil
2 pounds venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, finely minced
3 cups low-salt beef broth
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 dried bay leaf
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
6 medium potatoes, peeled and quartered
3/4 pound carrots, peeled and cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup cold water
Heat oil in a Dutch oven over medium heat. Add venison and cook until all sides are nicely browned.
Add onions and garlic and cooked, stirring often, until onions are softened, about 3 to 4 minutes. Stir in beef broth, Worcestershire sauce, soy sauce, bay leaf, oregano, salt and pepper. Bring to a boil, reduce heat and simmer, covered, for 1 1/2 to 2 hours or until meat is tender.
Add potatoes and carrots and continue to cook, covered, until vegetables are tender, about 20 to 30 minutes.
In a small bowl or cup, combine flour and water until smooth; stir into stew. Cook and stir until thickened and bubbly.
Remove bay leaf and serve.
Makes 8 servings.
Savory Venison Potpie
1 1/2 cups all-purpose flour, divided use
1 teaspoon salt, divided use
1/2 teaspoon ground black pepper
1 1/2 pounds venison, cubed
2 tablespoons vegetable oil, divided use
2 onions, peeled and thinly sliced
2 potatoes, diced
1 carrot, thinly sliced
1 1/4 cups flat beer, divided use
1/2 cup beef broth
2 tablespoons tomato paste
1 bay leaf
1/2 teaspoon crushed dried thyme
1/3 cup vegetable shortening
1 tablespoon water
Combine 3 tablespoons of the flour, 3/4 teaspoon of the salt and pepper in a shallow dish. Coat meat with flour mixture. In a heavy stockpot, heat 1 tablespoon of the oil. Brown meat over medium heat, about 8 minutes. Remove from pot and set aside.
Heat remaining 1 tablespoon oil in the pot. Add onion and sauté until lightly brown; drain off excess grease.
Return venison to pot and add potato, carrot, 1 cup of the beer, beef broth, tomato paste, bay leaf and thyme. Bring mixture to a boil, reduce heat, cover, and simmer for 1 hour or until meat is tender.
Preheat oven to 450°F (230°C). Discard bay leaf.
Combine 1 1/4 cups of the flour and remaining 1/4 teaspoon salt in a medium mixer bowl. Cut in shortening until the pieces are the size of peas. Sprinkle water over mixture and gently toss with a fork to make a dough.
Form dough into a ball, divide into thirds, and roll out one portion into a round to fit over the top of a casserole dish. On a lightly floured surface, flatten remaining dough and roll out to fit inside the baking dish.
Stir together remaining 1/4 cup beer and remaining 1 tablespoon flour. Add to meat mixture. Cook, stirring, until thickened and bubbly.
Spoon meat mixture into crust and top with round dough. Turn edges under and flute to seal. Make several cuts in the top and bake for 15 to 20 minutes or until the crust is browned.
Makes 8 servings.
Sweet and Sour Rabbit
2 large eggs
1 1/4 cups all-purpose flour, divided use
1 teaspoon salt
2 tablespoons water
3 pounds rabbit
4 cups vegetable oil
1 1/4 cups pineapple juice, divided use
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 (8-ounce) can crushed pineapple, drained
2 tablespoons white distilled vinegar
2 teaspoons prepared mustard
Combine eggs, 1/4 cup flour, salt, and water in a bowl; mix well and chill for 1 hour.
Debone the rabbit and cut into 1-inch pieces.
Coat the pieces with 1 cup flour then dip singly into the chilled batter.
Deep-fry in oil at 375°F (190°C) until golden brown; drain.
To prepare the sauce, heat 1 cup pineapple juice and sugar in a saucepan, stirring until the sugar dissolves. Stir in a mixture of cornstarch and 1/4 cup pineapple juice. Cook until the mixture thickens, stirring constantly. Add crushed pineapple (drained), vinegar, and prepared mustard; mix well. Serve warm with the rabbit.
Makes 6 servings.
Venison Supreme
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pound venison steak, cut into 1-inch cubes
1/4 cup vegetable oil
1/2 cup sliced mushrooms
1/4 cup chopped onion
1 cup tomato juice
1/2 cup water
1/8 teaspoon crushed oregano
1 bay leaf
1 cup chopped celery
3/4 cup sour cream
8 ounces egg noodles
Combine flour, salt and pepper in a resealable plastic bag. Add venison cubes, seal and gently shake bag to coat evenly.
Heat oil in a heavy-bottomed stockpot on medium-high heat. Add venison and brown, turning to cook evenly.
Add mushrooms and onion. Sauté until the onion is tender. Stir in tomato juice, water, oregano and bay leaf. Simmer for 25 minutes, or until the venison is tender.
Add celery and sour cream. Simmer, covered, for 15 minutes. Remove bay leaf.
Meanwhile, cook noodles according to package directions; drain. Serve over hot noodles.
Makes 6 servings.
BROWNIES
Brownies with Peanut Butter Chips
1 1/4 cups butter OR margarine, melted
1 3/4 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 2/3 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups (10-ounce package) REESE'S Peanut Butter Chips, divided use
PEANUT BUTTER CHIP GLAZE (recipe follows)
Heat oven to 350°F. Grease 13 x 9 x 2-inch baking pan.
Stir together butter and sugar in large bowl. Add eggs and vanilla; beat with spoon or whisk until well blended.
Combine flour, cocoa, baking powder and salt; add to butter mixture, stirring until well blended.
Reserve 1/2 cup peanut butter chips for glaze; stir remaining chips into batter. Spread batter into prepared pan.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Prepare PEANUT BUTTER CHIP GLAZE; drizzle over brownies. Let stand until glaze is set. Cut into squares.
Makes about 32 brownies.
Brownie Bites with Magic Frosting
3/4 cup HERSHEY'S Cocoa
2/3 cup vegetable oil
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups (10-ounce package) REESE'S Peanut Butter Chips OR 1 2/3 cups HERSHEY'S Premier White Chips, divided use
36 pecan halves (optional garnish)
Heat oven to 350°F. Place about 40 foil baking cups (2-inches in diameter) on cookie sheets.
Stir together cocoa and oil in large bowl until smooth; stir in sugar. Beat in eggs and vanilla; stir in flour, baking powder and salt.
Stir in 1 cup peanut butter chips, reserving remaining 2/3 cup for frosting. Drop mixture by rounded tablespoonfuls into baking cups.
Bake 15 to 18 minutes or just until set and small cracks appear on surface. Remove from oven; immediately place about 6 reserved peanut butter chips on center of each brownie. Let stand several minutes to soften; swirl melted chips with knife or spatula.
Garnish with pecan half, if desired.
Makes about 3 dozen brownies.
Creamy Filled Brownies
1/2 cup butter or margarine
1/3 cup HERSHEY'S Cocoa
2 large eggs
1 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup finely chopped nuts
CREAMY FILLING (recipe follows)
MINI CHIP GLAZE (recipe follows)
1/2 cup sliced almonds OR chopped nuts (optional)
Heat oven to 350°F. Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil; grease foil.
Melt butter in small saucepan; remove from heat. Stir in cocoa until smooth.
Beat eggs in medium bowl; gradually add sugar, beating until fluffy.
Stir together flour, baking powder and salt; add to egg mixture. Add cocoa mixture and vanilla; beat well. Stir in 1 cup chopped nuts. Spread batter into prepared pan.
Bake 12 to 14 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack; remove from pan to cutting board. Remove foil; cut brownie in half crosswise.
Spread one half with CREAMY FILLING; top with second half.
Spread MINI CHIP GLAZE over top; sprinkle with almonds, if desired.
After glaze has set, cut into bars.
Makes about 24 brownies.
CREAMY FILLING: Beat 1 (3-ounce) package softened cream cheese, 2 tablespoons softened butter or margarine and 1 teaspoon vanilla extract in small bowl. Gradually add 1 1/2 cups powdered sugar, beating until of spreading consistency.
VARIATIONS:
COFFEE: Add 1 teaspoon powdered instant coffee.
ORANGE: Add 1/2 teaspoon freshly grated orange peel and 1 or 2 drops orange food color.
ALMOND: Add 1/4 teaspoon almond extract.
MINI CHIP GLAZE: In small saucepan, heat 1/4 cup granulated sugar and 2 tablespoons water to boiling. Remove from heat. Immediately add 1/2 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate, stirring until melted.
1 1/4 cups butter OR margarine, melted
1 3/4 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 2/3 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups (10-ounce package) REESE'S Peanut Butter Chips, divided use
PEANUT BUTTER CHIP GLAZE (recipe follows)
Heat oven to 350°F. Grease 13 x 9 x 2-inch baking pan.
Stir together butter and sugar in large bowl. Add eggs and vanilla; beat with spoon or whisk until well blended.
Combine flour, cocoa, baking powder and salt; add to butter mixture, stirring until well blended.
Reserve 1/2 cup peanut butter chips for glaze; stir remaining chips into batter. Spread batter into prepared pan.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Prepare PEANUT BUTTER CHIP GLAZE; drizzle over brownies. Let stand until glaze is set. Cut into squares.
Makes about 32 brownies.
Brownie Bites with Magic Frosting
3/4 cup HERSHEY'S Cocoa
2/3 cup vegetable oil
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups (10-ounce package) REESE'S Peanut Butter Chips OR 1 2/3 cups HERSHEY'S Premier White Chips, divided use
36 pecan halves (optional garnish)
Heat oven to 350°F. Place about 40 foil baking cups (2-inches in diameter) on cookie sheets.
Stir together cocoa and oil in large bowl until smooth; stir in sugar. Beat in eggs and vanilla; stir in flour, baking powder and salt.
Stir in 1 cup peanut butter chips, reserving remaining 2/3 cup for frosting. Drop mixture by rounded tablespoonfuls into baking cups.
Bake 15 to 18 minutes or just until set and small cracks appear on surface. Remove from oven; immediately place about 6 reserved peanut butter chips on center of each brownie. Let stand several minutes to soften; swirl melted chips with knife or spatula.
Garnish with pecan half, if desired.
Makes about 3 dozen brownies.
Creamy Filled Brownies
1/2 cup butter or margarine
1/3 cup HERSHEY'S Cocoa
2 large eggs
1 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup finely chopped nuts
CREAMY FILLING (recipe follows)
MINI CHIP GLAZE (recipe follows)
1/2 cup sliced almonds OR chopped nuts (optional)
Heat oven to 350°F. Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil; grease foil.
Melt butter in small saucepan; remove from heat. Stir in cocoa until smooth.
Beat eggs in medium bowl; gradually add sugar, beating until fluffy.
Stir together flour, baking powder and salt; add to egg mixture. Add cocoa mixture and vanilla; beat well. Stir in 1 cup chopped nuts. Spread batter into prepared pan.
Bake 12 to 14 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack; remove from pan to cutting board. Remove foil; cut brownie in half crosswise.
Spread one half with CREAMY FILLING; top with second half.
Spread MINI CHIP GLAZE over top; sprinkle with almonds, if desired.
After glaze has set, cut into bars.
Makes about 24 brownies.
CREAMY FILLING: Beat 1 (3-ounce) package softened cream cheese, 2 tablespoons softened butter or margarine and 1 teaspoon vanilla extract in small bowl. Gradually add 1 1/2 cups powdered sugar, beating until of spreading consistency.
VARIATIONS:
COFFEE: Add 1 teaspoon powdered instant coffee.
ORANGE: Add 1/2 teaspoon freshly grated orange peel and 1 or 2 drops orange food color.
ALMOND: Add 1/4 teaspoon almond extract.
MINI CHIP GLAZE: In small saucepan, heat 1/4 cup granulated sugar and 2 tablespoons water to boiling. Remove from heat. Immediately add 1/2 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate, stirring until melted.
Candy Recipes
Old Fashioned Potato Candy
1/2 (or 1 small) boiled potato
1 tablespoon butter or margarine
1/2 teaspoon vanilla extract
About 2 cups powdered sugar
1/2 cup peanut butter
Mash potato, add butter, vanilla and enough powdered sugar to make a slightly stiff dough.
Roll out dough (on a surface dusted with powdered sugar) and spread on the peanut butter.
Roll dough up (as for jelly roll) to make a log.
Cut into pieces, let air dry for about an hour. Store in air tight container.
Makes about 2 dozen confections.
Almond Coconut Balls
1 1/2 cups powdered sugar
1 1/2 cups sweetened shredded coconut
2 tablespoons heavy cream
1/2 teaspoon almond extract
1/4 cup butter, melted
In large bowl, combine powdered sugar, 1 cup coconut, heavy cream, almond extract and melted butter, until well blended.
Shape into 1-inch balls an roll in remaining 1/2 cup coconut. Let stand, loosely covered, overnight to firm. Store in tightly covered container in refrigerator.
Makes 2 dozen confections.
Chocolate Chip Peanut Butter Balls
1/2 cup butter, softened
2 cups creamy peanut butter
3 cups powdered sugar
3 cups crispy rice cereal, crushed
1 cup semisweet miniature chocolate chips
2 (12-ounce) packages semisweet chocolate morsels
In a large mixing bowl, combine butter, peanut butter, sugar, rice cereal and miniature chocolate chips and mix well with impeccably clean hands.
Roll mixture into 1-inch balls and place onto a parchment or waxed paper-lined baking pan and place in the freezer.
In a double boiler, over simmering water, melt semisweet chips, stirring occasionally until melted and smooth.
With a fork, dip the frozen balls in melted chocolate and return to paper-lined baking pan. Place in freezer for 5 to10 minutes until the chocolate has set. Store the balls in an airtight container at room temperature.
Makes about 4 dozen balls.
Peanut Butter Balls
1/2 cup raisins
1/2 cup peanut butter
1/2 cup nonfat powdered milk
1/2 cup semi-sweet chocolate chips
Place all of the ingredients into a food processor. Blend until well combined and the mixture begins sticking together as a mass.
Transfer mixture to a bowl and roll into 3/4 to 1-inch diameter balls. Allow to set for awhile before eating.
Makes about 2 dozen.
1/2 (or 1 small) boiled potato
1 tablespoon butter or margarine
1/2 teaspoon vanilla extract
About 2 cups powdered sugar
1/2 cup peanut butter
Mash potato, add butter, vanilla and enough powdered sugar to make a slightly stiff dough.
Roll out dough (on a surface dusted with powdered sugar) and spread on the peanut butter.
Roll dough up (as for jelly roll) to make a log.
Cut into pieces, let air dry for about an hour. Store in air tight container.
Makes about 2 dozen confections.
Almond Coconut Balls
1 1/2 cups powdered sugar
1 1/2 cups sweetened shredded coconut
2 tablespoons heavy cream
1/2 teaspoon almond extract
1/4 cup butter, melted
In large bowl, combine powdered sugar, 1 cup coconut, heavy cream, almond extract and melted butter, until well blended.
Shape into 1-inch balls an roll in remaining 1/2 cup coconut. Let stand, loosely covered, overnight to firm. Store in tightly covered container in refrigerator.
Makes 2 dozen confections.
Chocolate Chip Peanut Butter Balls
1/2 cup butter, softened
2 cups creamy peanut butter
3 cups powdered sugar
3 cups crispy rice cereal, crushed
1 cup semisweet miniature chocolate chips
2 (12-ounce) packages semisweet chocolate morsels
In a large mixing bowl, combine butter, peanut butter, sugar, rice cereal and miniature chocolate chips and mix well with impeccably clean hands.
Roll mixture into 1-inch balls and place onto a parchment or waxed paper-lined baking pan and place in the freezer.
In a double boiler, over simmering water, melt semisweet chips, stirring occasionally until melted and smooth.
With a fork, dip the frozen balls in melted chocolate and return to paper-lined baking pan. Place in freezer for 5 to10 minutes until the chocolate has set. Store the balls in an airtight container at room temperature.
Makes about 4 dozen balls.
Peanut Butter Balls
1/2 cup raisins
1/2 cup peanut butter
1/2 cup nonfat powdered milk
1/2 cup semi-sweet chocolate chips
Place all of the ingredients into a food processor. Blend until well combined and the mixture begins sticking together as a mass.
Transfer mixture to a bowl and roll into 3/4 to 1-inch diameter balls. Allow to set for awhile before eating.
Makes about 2 dozen.
Italian Red Pepper Bruschetta
Ingredients:
1 loaf (1 pound) unsliced Italian bread
3 garlic cloves, minced, divided
3 tablespoons olive oil, divided
2 large sweet red peppers, chopped
1 medium onion, chopped
1-1/2 teaspoons Italian seasoning
2 tablespoons plus 1/4 cup coarsely chopped fresh basil, divided
2 tablespoons minced fresh parsley
1 tablespoon minced fresh oregano
6 plum tomatoes, sliced
3/4 cup shredded part-skim mozzarella cheese
3 slices reduced-fat provolone cheese, julienned
1/4 cup shredded Parmesan cheese
Directions:
Cut bread in half lengthwise; place on a baking sheet. In a nonstick skillet, saute 2 garlic cloves in 2 tablespoons oil until tender. Brush over cut side of bread.
In the same skillet, saute the red peppers, onion, Italian seasoning and remaining garlic in remaining oil until vegetables are tender; remove from the heat. Add 2 tablespoons basil, parsley and oregano; cool slightly. Place in a blender or food processor; cover and process until pureed. Spread over bread.
Top with tomato slices and cheese. Sprinkle with remaining basil. Bake at 400° for 10-13 minutes or until cheese is melted and edges are golden brown. Yield: 12 servings.
Italian Stuffed Tomatoes
Ingredients:
8 medium tomatoes
1/2 pound bulk Italian sausage
3/4 cup chopped onion
2 garlic cloves, minced
1 cup chopped zucchini
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups cooked long grain rice
3/4 cup shredded provolone or part-skim mozzarella cheese
6 tablespoons shredded Parmesan cheese, divided
3 tablespoons chopped fresh parsley
Directions:
Cut a thin slice off the top of each tomato. Leaving a 1/2-in. thick shell, scoop out the pulp; chop pulp and set aside. Invert the tomatoes onto paper towels to drain.
Meanwhile, cook sausage, onion and garlic in a skillet until sausage is no longer pink; drain. Add tomato pulp, zucchini, basil, oregano, vinegar, salt and pepper. Simmer, uncovered, for 10 minutes. Remove from the heat. Stir in rice, provolone, 3 tablespoons Parmesan and parsley; spoon about 2/3 cup into each tomato.
Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle remaining Parmesan on top. Cover and bake at 350° for 20 minutes. Uncover and bake 15 minutes more or until the tomatoes are heated through. Yield: 8 servings.
Classic Chocolate Cake
Ingredients:
2/3 cup butter, softened
1-2/3 cups sugar
3 eggs
2 cups all-purpose flour
2/3 cup baking cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1-1/3 cups milk
Confectioners' sugar or favorite frosting
Directions:
In a bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Pour batter into a greased and floured 13-in. x 9-in. pan.
Bake at 350° for 35-40 minutes or until cake tests done. Cool on a wire rack. When cake is cool, dust with confectioners' sugar or frost with your favorite frosting. Yield: 12-15 servings. If Cooking for Two: Freeze unfrosted cake in serving-size portions.
Mom's Banana Dessert
Directions
2 cups whipping cream
2 tablespoons sugar, or a little more if you like it sweeter
4 bananas, sliced
Chocolate syrup
15 cream-filled chocolate sandwich cookies (recommended: Oreo), crushed
1/4 cup chopped pecans, toasted
Whip the cream with the sugar until peaks form.
Fill a large glass bowl or small parfait glasses with half the banana slices and half the whipped cream. Drizzle chocolate syrup over the cream, then layer the remaining bananas, cookies, remaining whipped cream, a little more chocolate syrup, and then toasted nuts. Serve.
Cherry Vanilla Ice Cream Dessert
Ingredients
Ice Cream:
3 cups whole milk
2 cups sugar
1 vanilla bean, split and scraped
4 large eggs, lightly beaten
Bowl of ice
1/2 teaspoon salt
1 (13.5-ounce) can evaporated milk, chilled
2 cups chopped maraschino cherries
For "Candy" Crumble:
1 stick butter
1 cup all-purpose flour
1/4 cup brown sugar
1/3 cup almonds, slivered
Whipped cream, for garnish
Directions
In a large saucepan, combine milk, sugar and vanilla bean seeds and pod. Cook over medium-low heat, just until small bubbles form around edges of pan, stirring occasionally.
Pour 1/4 of hot milk mixture over beaten eggs, whisking constantly. Pour egg mixture into remaining hot milk mixture, whisking constantly. Cook, over low heat, stirring constantly, for 5 to 7 minutes, or until mixture thickens and coats a spoon. Remove from heat; pour through a wire mesh strainer into a bowl.
Fill a large bowl with ice. Place bowl containing milk mixture in ice, and let stand, stirring occasionally for 20 minutes. Remove bowl from ice bath and stir in salt, evaporated milk and cherries. Cover and chill for 2 hours.
Pour mixture into freezer container of 1 gallon electric ice cream maker and freeze according to manufacturer's instructions. If a firmer texture is desired, transfer ice cream to an airtight container and freeze for 2 hours or until firm.
For the "Candy" Crumble:
Preheat oven to 350 degrees F.
Melt butter in a large skillet on low heat. In a bowl combine flour, sugar and almonds. Mix together while adding the warm butter.
Drop "candy" crumble onto a cookie sheet. *Cook's Note: Does not have to be in balls. After it gets cooked it will be crumbled for the dessert. Bake in the oven for 20 to 25 minutes.
After candy crumbles have been cooled, place half the mixture into a 9 by 12-inch pan. Scoop ice cream on top and finish with the rest of the crumbles. Wrap pan with plastic wrap and place into freezer until ice cream and candy hardens, about 2 hours. Slice and serve with whipped cream, for garnish
Ice Cream:
3 cups whole milk
2 cups sugar
1 vanilla bean, split and scraped
4 large eggs, lightly beaten
Bowl of ice
1/2 teaspoon salt
1 (13.5-ounce) can evaporated milk, chilled
2 cups chopped maraschino cherries
For "Candy" Crumble:
1 stick butter
1 cup all-purpose flour
1/4 cup brown sugar
1/3 cup almonds, slivered
Whipped cream, for garnish
Directions
In a large saucepan, combine milk, sugar and vanilla bean seeds and pod. Cook over medium-low heat, just until small bubbles form around edges of pan, stirring occasionally.
Pour 1/4 of hot milk mixture over beaten eggs, whisking constantly. Pour egg mixture into remaining hot milk mixture, whisking constantly. Cook, over low heat, stirring constantly, for 5 to 7 minutes, or until mixture thickens and coats a spoon. Remove from heat; pour through a wire mesh strainer into a bowl.
Fill a large bowl with ice. Place bowl containing milk mixture in ice, and let stand, stirring occasionally for 20 minutes. Remove bowl from ice bath and stir in salt, evaporated milk and cherries. Cover and chill for 2 hours.
Pour mixture into freezer container of 1 gallon electric ice cream maker and freeze according to manufacturer's instructions. If a firmer texture is desired, transfer ice cream to an airtight container and freeze for 2 hours or until firm.
For the "Candy" Crumble:
Preheat oven to 350 degrees F.
Melt butter in a large skillet on low heat. In a bowl combine flour, sugar and almonds. Mix together while adding the warm butter.
Drop "candy" crumble onto a cookie sheet. *Cook's Note: Does not have to be in balls. After it gets cooked it will be crumbled for the dessert. Bake in the oven for 20 to 25 minutes.
After candy crumbles have been cooled, place half the mixture into a 9 by 12-inch pan. Scoop ice cream on top and finish with the rest of the crumbles. Wrap pan with plastic wrap and place into freezer until ice cream and candy hardens, about 2 hours. Slice and serve with whipped cream, for garnish
Older Recipe Favorites
DEVILED EGGS
7 eggs
2 Tbs. Mayonnaise or salad dressing
1/2 tsp prepared mustard
2 Tbs sweet pickle relish
salt and pepper
paprika
fresh parsley for garnish (optional)
In a saucepan over medium high heat, cover the eggs with water and bring to a rolling boil
turn heat down to medium
Boil for three minutes, turn off heat and let eggs sit for five minutes
Rinse eggs in cold water and peel
Cut 6 of the eggs in half lengthwise and remove the yolks
In mixing bowl, combine egg yolks, one remaining whole egg, mayonnaise, mustard, pickle relish and salt and pepper to taste.
Mix well
Spoon the egg filling into the egg cavities
Sprinkle each egg with Paprika
Garnish with fresh Parsley, if desired
CHEESE STUFFED MUSHROOMS
20 fresh mushrooms
fresh lemon juice
salt
1 cup shredded cheddar cheese (4oz)
1/4 cup herb seasoned croutons
Pull stems from washed mushrooms
Dip caps in lemon juice
Lightly sprinkle cavities with salt
Mix cheese and croutons
Spoon into mushroom caps
Place on baking sheet and bake at 350 degrees for 10-12 minutes
SLOW COOKED POTATO SOUP
PREP TIME: 30 minutes
COOK TIME: 5 hours
5 1/2 cups cubed peeled potatoes, divided
2 3/4 cups water
1/3 cup butter, cubed
1 1/3 cup cubed fully cooked ham
2 celery ribs, chopped
2/3 cup chopped onion
3/4 tsp garlic powder
3/4 tsp paprika
1/8 tsp pepper
1/2 lb process cheese (velvetta) cubed
2/3 cup sour cream
milk optional
place 4 1/2 cups potatoes in saucepan
add water, bring to a boil
reduce heat, cover and cook for 15-20
minutes or until tender
remove from heat (do not drain)
mash potatoes, stir in butter
In a 3 quart slow cooker, combine ham,
celery, onions,garlic powder, paprika, pepper and remaining cubed potatoes
stir in mashed potatoes
top with cheese
cover and cook on low for 5-6 hours or until potatoes and other vegetables are tender
stir in sour cream until blended thin soup with milk, if desired
7 eggs
2 Tbs. Mayonnaise or salad dressing
1/2 tsp prepared mustard
2 Tbs sweet pickle relish
salt and pepper
paprika
fresh parsley for garnish (optional)
In a saucepan over medium high heat, cover the eggs with water and bring to a rolling boil
turn heat down to medium
Boil for three minutes, turn off heat and let eggs sit for five minutes
Rinse eggs in cold water and peel
Cut 6 of the eggs in half lengthwise and remove the yolks
In mixing bowl, combine egg yolks, one remaining whole egg, mayonnaise, mustard, pickle relish and salt and pepper to taste.
Mix well
Spoon the egg filling into the egg cavities
Sprinkle each egg with Paprika
Garnish with fresh Parsley, if desired
CHEESE STUFFED MUSHROOMS
20 fresh mushrooms
fresh lemon juice
salt
1 cup shredded cheddar cheese (4oz)
1/4 cup herb seasoned croutons
Pull stems from washed mushrooms
Dip caps in lemon juice
Lightly sprinkle cavities with salt
Mix cheese and croutons
Spoon into mushroom caps
Place on baking sheet and bake at 350 degrees for 10-12 minutes
SLOW COOKED POTATO SOUP
PREP TIME: 30 minutes
COOK TIME: 5 hours
5 1/2 cups cubed peeled potatoes, divided
2 3/4 cups water
1/3 cup butter, cubed
1 1/3 cup cubed fully cooked ham
2 celery ribs, chopped
2/3 cup chopped onion
3/4 tsp garlic powder
3/4 tsp paprika
1/8 tsp pepper
1/2 lb process cheese (velvetta) cubed
2/3 cup sour cream
milk optional
place 4 1/2 cups potatoes in saucepan
add water, bring to a boil
reduce heat, cover and cook for 15-20
minutes or until tender
remove from heat (do not drain)
mash potatoes, stir in butter
In a 3 quart slow cooker, combine ham,
celery, onions,garlic powder, paprika, pepper and remaining cubed potatoes
stir in mashed potatoes
top with cheese
cover and cook on low for 5-6 hours or until potatoes and other vegetables are tender
stir in sour cream until blended thin soup with milk, if desired
BREAKFAST PIE
Ingredients:
1 unbaked pie shell
1 lb. sausage, browned and drained
2 cups frozen hash brown potatoes, thawed 3/4 cup grated cheddar cheese
4 eggs
1/4 cup milk
Cooking Instructions:
Place the prepared sausage into the pie shell. Add the hash browns. Top with the grated cheese.
Beat the eggs and milk together with a whisk and pour over all. Bake at 350º for 35-40 minutes. Let set a few minutes before slicing.
This is wonderful served with muffins and fresh fruit.
1 unbaked pie shell
1 lb. sausage, browned and drained
2 cups frozen hash brown potatoes, thawed 3/4 cup grated cheddar cheese
4 eggs
1/4 cup milk
Cooking Instructions:
Place the prepared sausage into the pie shell. Add the hash browns. Top with the grated cheese.
Beat the eggs and milk together with a whisk and pour over all. Bake at 350º for 35-40 minutes. Let set a few minutes before slicing.
This is wonderful served with muffins and fresh fruit.
POPCORN RECIPES
Buffalo Style Hot Popcorn
2 1/2 quarts popped corn
2 cups corn chips, slightly broken
1 cup dry-roasted peanuts
1/4 cup butter
2 tablespoons Louisiana-Style Hot Sauce
1 teaspoon celery seed
1/4 teaspoon salt (optional)
In small bowl, place 2 cups popped corn; set aside.
Combine remaining popcorn with corn chips and peanuts.
In small saucepan, melt butter with hot sauce, celery seed and salt; pour over popcorn/peanut mixture, tossing gently to coat. Spread on 15 x 10-inch baking sheet. Bake at 350 degrees F for 10 minutes. Remove from baking sheet to large serving bowl. Toss with remaining 2 cups popped corn. Serve immediately or store in airtight container
Bacon Cheese Popcorn
4 quarts popped popcorn
1/3 cup butter, melted
1/2 teaspoon
seasoned salt
1/2 teaspoon hickory-smoked salt
1/2 cup American cheese, grated
1/3 cup bacon bits
Pour freshly popped corn into large bowl.
Combine butter with hickory-smoked salt. Pour over popcorn; toss well to coat. Sprinkle with cheese and bacon bits. Toss again and serve while warm
CAJUN SEASONINGS
Cajun Spice Seasoning Mix
3/4 cup salt
1/4 cup ground cayenne pepper
2 tablespoons ground white pepper
2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons onion powder
2 tablespoons garlic powder
Hold a pint canning jar at an angle, and add ingredients
to create a "sand art" look. The salt and cayenne may be divided into smaller portions and used to separate other spices.
Lemon Pepper Seasoning Mix
Lemon pepper adds a flavor when used on grilled meats.
1 cup ground black pepper
1/3 cup dried lemon peel
3 tablespoons coriander seeds
1/4 cup dried minced onion
1/4 cup dried thyme leaves
Stir all the ingredients together and store in airtight jars.
CALIFORNIA CHILI POWDER RECIPE
1/4 cup ground California or New Mexico chiles
1 tablespoon ground cumin
1 to 2 teaspoons cayenne
2 teaspoons dried oregano
2 teaspoons onion salt
1 teaspoon garlic powder
In a 1/3- to 1/2-cup tall narrow clear jar, layer the ingredients, contracting light layers with the dark layers.
To use, shake jar or stir spices until blended.
Use to season cooked dried beans (home-cooked or canned), soups and stews, or rub onto meats, seafood or poultry to pan-fry, roast or barbecue.
3/4 cup salt
1/4 cup ground cayenne pepper
2 tablespoons ground white pepper
2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons onion powder
2 tablespoons garlic powder
Hold a pint canning jar at an angle, and add ingredients
to create a "sand art" look. The salt and cayenne may be divided into smaller portions and used to separate other spices.
Lemon Pepper Seasoning Mix
Lemon pepper adds a flavor when used on grilled meats.
1 cup ground black pepper
1/3 cup dried lemon peel
3 tablespoons coriander seeds
1/4 cup dried minced onion
1/4 cup dried thyme leaves
Stir all the ingredients together and store in airtight jars.
CALIFORNIA CHILI POWDER RECIPE
1/4 cup ground California or New Mexico chiles
1 tablespoon ground cumin
1 to 2 teaspoons cayenne
2 teaspoons dried oregano
2 teaspoons onion salt
1 teaspoon garlic powder
In a 1/3- to 1/2-cup tall narrow clear jar, layer the ingredients, contracting light layers with the dark layers.
To use, shake jar or stir spices until blended.
Use to season cooked dried beans (home-cooked or canned), soups and stews, or rub onto meats, seafood or poultry to pan-fry, roast or barbecue.
PIE CRUST RECIPES
Best Ever Pie Crust
This is especially good for lemon or chocolate meringue pies.
1 cup (2 sticks) margarine, melted
2 cups all-purpose flour
1/2 cup confectioners' sugar
Mix all ingredients well. Press into two 8- to 9-inch pie pans. Bake at 350 degrees F for 15 to 20 minutes.
Fill with any cooked filling
FLAKY PIE CRUSTS
In a food processor:
Combine 1 1/4 cups flour, 1/8 teaspoon salt and 1/2 cup cold butter or margarine. While processing, add 2 to 4 tablespoons ice water.
When dough forms a ball, remove and either roll out for pie or wrap in plastic wrap and chill until ready to use. If you want a baked pie shell, bake at 450 degrees F for 12 to 15minutes.
Cookie Crumb Crust
1/3 cup butter
1 1/2 cups crushed cookies
In a 9-inch pie pan, melt butter. Stir crumbs in and blend well. Press against sides and bottom of pan. Bake until lightly browned.
GRAHAM CRACKER CRUSTS
24 graham crackers, finely crushed (about 2 cups)
1/4 cup softened butter or margarine
1/4 cup granulated sugar
Blend together crumbs, softened butter and sugar. Set aside 1/2 cup crumbs to garnish top of pie, if desired. Press firmly against bottom and sides of greased pie plate. Bake at 375 degrees F for 8 to 10 minutes. Cool
This is especially good for lemon or chocolate meringue pies.
1 cup (2 sticks) margarine, melted
2 cups all-purpose flour
1/2 cup confectioners' sugar
Mix all ingredients well. Press into two 8- to 9-inch pie pans. Bake at 350 degrees F for 15 to 20 minutes.
Fill with any cooked filling
FLAKY PIE CRUSTS
In a food processor:
Combine 1 1/4 cups flour, 1/8 teaspoon salt and 1/2 cup cold butter or margarine. While processing, add 2 to 4 tablespoons ice water.
When dough forms a ball, remove and either roll out for pie or wrap in plastic wrap and chill until ready to use. If you want a baked pie shell, bake at 450 degrees F for 12 to 15minutes.
Cookie Crumb Crust
1/3 cup butter
1 1/2 cups crushed cookies
In a 9-inch pie pan, melt butter. Stir crumbs in and blend well. Press against sides and bottom of pan. Bake until lightly browned.
GRAHAM CRACKER CRUSTS
24 graham crackers, finely crushed (about 2 cups)
1/4 cup softened butter or margarine
1/4 cup granulated sugar
Blend together crumbs, softened butter and sugar. Set aside 1/2 cup crumbs to garnish top of pie, if desired. Press firmly against bottom and sides of greased pie plate. Bake at 375 degrees F for 8 to 10 minutes. Cool
BEER BISCUITS
4 cups
biscuit mix
4 tablespoons granulated sugar
1 (12 ounce) can beer
Mix ingredients together. Spoon into greased muffin tins. Bake at 350 degrees F until golden brown on top.
Yields 8 to 10 biscuits, according to size of muffin tin.
Flaky Biscuits
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
2/3 cup milk
Sift flour, baking powder and salt. Add shortening and work into the flour until it feels like coarse cornmeal. (If you like real flaky biscuits, increase the amount of shortening.)
Add milk and mix just enough to keep the dough together. Place dough on a floured bread board and knead for a few moments. Use a rolling pin to roll dough out to a half-inch thickness. Roll lightly. Cut with a biscuit cutter. Place on ungreased baking sheet and bake for 10 to 12 minutes at 450 degrees F.
Makes 12.
Sweet Cinnamon Biscuits
2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 cup vegetable oil
3/4 cup buttermilk
1/2 cup (1 stick) unsalted butter, softened
3/4 cups granulated sugar
1 teaspoon cinnamon
1 cup milk (optional)
Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8-inch rectangle.
Heat oven to 400 degrees F. Lightly grease a 9-inch round baking pan.
Spread butter over the dough. Combine the granulated sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, jellyroll fashion, starting from one long side. Pinch seam to seal.
Cut the roll into 1 1/2-inch slices. Arrange the slices, cut side up, in prepared baking pan. Bake until lightly browned, about 15 to 20 minutes. Remove from the oven. Pour milk over the top if desired. Serve piping hot!
Serves 6.
biscuit mix
4 tablespoons granulated sugar
1 (12 ounce) can beer
Mix ingredients together. Spoon into greased muffin tins. Bake at 350 degrees F until golden brown on top.
Yields 8 to 10 biscuits, according to size of muffin tin.
Flaky Biscuits
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
2/3 cup milk
Sift flour, baking powder and salt. Add shortening and work into the flour until it feels like coarse cornmeal. (If you like real flaky biscuits, increase the amount of shortening.)
Add milk and mix just enough to keep the dough together. Place dough on a floured bread board and knead for a few moments. Use a rolling pin to roll dough out to a half-inch thickness. Roll lightly. Cut with a biscuit cutter. Place on ungreased baking sheet and bake for 10 to 12 minutes at 450 degrees F.
Makes 12.
Sweet Cinnamon Biscuits
2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 cup vegetable oil
3/4 cup buttermilk
1/2 cup (1 stick) unsalted butter, softened
3/4 cups granulated sugar
1 teaspoon cinnamon
1 cup milk (optional)
Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8-inch rectangle.
Heat oven to 400 degrees F. Lightly grease a 9-inch round baking pan.
Spread butter over the dough. Combine the granulated sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, jellyroll fashion, starting from one long side. Pinch seam to seal.
Cut the roll into 1 1/2-inch slices. Arrange the slices, cut side up, in prepared baking pan. Bake until lightly browned, about 15 to 20 minutes. Remove from the oven. Pour milk over the top if desired. Serve piping hot!
Serves 6.
BIG MOMMA BISCUITS
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening
1 cup milk
Heat oven to 425 degrees F (220 degrees C).
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
Makes 6 grand sized biscuits
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening
1 cup milk
Heat oven to 425 degrees F (220 degrees C).
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
Makes 6 grand sized biscuits
Basting Sauce
7-Up Basting Sauce
Source: 7-Up cookbook
1/2 cup butter, melted
1 cup 7-Up
2 tablespoons lemon juice
1/2 teaspoon salt
Dash of cayenne pepper
Blend ingredients in a saucepan and heat just until simmering. Remove from heat. Baste poultry or fish every 15 minutes during broiling or baking period.
Makes 1 1/2 cups sauce.
Source: 7-Up cookbook
1/2 cup butter, melted
1 cup 7-Up
2 tablespoons lemon juice
1/2 teaspoon salt
Dash of cayenne pepper
Blend ingredients in a saucepan and heat just until simmering. Remove from heat. Baste poultry or fish every 15 minutes during broiling or baking period.
Makes 1 1/2 cups sauce.
WandySues Homemade BBQ Sauce
I have made this bbq sauce for a long time and I have used this for family outings, as well as everyday use I make it by the gallon and that last for a long time.
Enjoy
1 cup Kraft bottled original BBQ Sauce
1 cup granulated sugar
1 tablespoon dry minced onion
1 tablespoon bottled Hormel Real Bacon Pieces
2 tablespoons Liquid Smoke
2 tablespoons bottled Red Hot Sauce (not Tabasco)
1/4 teaspoon Tabasco sauce
1/2 cup Classic Coca-Cola
Put all ingredients into a saucepan over medium heat just until the sugar is dissolved. Do not let it boil. Remove from heat and put into a blender. Blend just until the mixture is smooth. Keep refrigerated tightly capped to use within a few months.
Makes 2 cups.
Enjoy
1 cup Kraft bottled original BBQ Sauce
1 cup granulated sugar
1 tablespoon dry minced onion
1 tablespoon bottled Hormel Real Bacon Pieces
2 tablespoons Liquid Smoke
2 tablespoons bottled Red Hot Sauce (not Tabasco)
1/4 teaspoon Tabasco sauce
1/2 cup Classic Coca-Cola
Put all ingredients into a saucepan over medium heat just until the sugar is dissolved. Do not let it boil. Remove from heat and put into a blender. Blend just until the mixture is smooth. Keep refrigerated tightly capped to use within a few months.
Makes 2 cups.
Old-Fashioned Apple Butter
APPLE BUTTER MADE EASZY
Yield: 2 cups
6-7 large apples
1-1/4 cups brown sugar
1/2 cup water
Peel, core, and quarter the apples discard the peels and cores. Combine the apple in a heavy-bottomed pot. Cover the pot and bring the to a simmer and cook for about 10 minutes. Transfer to a blender and process until smooth. Transfer back to the same pot. Cook the apple purée over a low flame for 1 hour, or until it has reduced and become dark and the consistency of peanut butter. Stir often to avoid scorching. Transfer to a clean jar and refrigerate.
APPLE BUTTER
3 pounds (9 medium) tart cooking apples, peeled, cored, quartered
1/2 cup apple cider or apple juice
1 1/2 cups sugar
1/2 cup firmly packed brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
2 tablespoons cider vinegar
Place apples and apple cider in 4-quart saucepan. Cover; cook over medium heat, stirring occasionally, until apples are very soft (25 to 30 minutes).
Place apple mixture in food processor bowl fitted with metal blade or 5-cup blender container. Cover; process until smooth (1 to 2 minutes).
Return apple mixture to same pan; stir in all remaining ingredients. Cook over low heat, stirring often, until mixture is very thick (30 to 45 minutes).
Serve warm or cold on pancakes, waffles, toast or warm breads. Store refrigerated.
APPLE BUTTER RECIPE
Ingredients:
2 dozen medium apples, quartered (about 6 lbs.)
2 qts. sweet cider
3 C. sugar
1 1/2 tsp. cinnamon
1/2 tsp. ground cloves
Directions:
Cook apples in cider until tender. Press through a sieve or food mill; measure 3 qts. apple pulp. Cook pulp until thick enough to round up in a spoon. As pulp thickens, stir frequently to prevent sticking. Add sugar and spices. Cook slowly, stirring frequently, until thick, about 1 hour. Pour, hot, into hot jars, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yield: About 5 pints.
Apple Butter
Pare, core, and quarter the desired quantity of apples, allowing on-third of sweet to two-thirds of sour apples. Boil sweet cider until it is reduced one-half. While the cider is boiling rapidly add apples until the mixture is the desired thickness. Cook slowly, stirring constantly and skimming when necessary. When the apples begin to separate from the cider, take 2 pounds of sugar to each bushel of apples used; add a little ground cinnamon and boil until it remains in a smooth mass when a little is cooled. Usually one and one half bushels of apples are enough for one and one half gallons of boiled cider.
Prep Time: 30 minutes
Cook Time: 24 hours, 00 minutesIngredients:
•12 – 14 sweet-tart apples (like a Winesap)
•2 cups apple cider or juice
•sugar
•ground cinnamon
•ground allspice
•ground cloves
•freshly ground nutmeg
Preparation:
Lightly oil crockpot. Don’t peel, but wash, core and quarter apples. Put in crockpot. Stir in cider. Cover and cook on low for 10 – 18 hours (or high for 2 – 4 hours).
Put soft fruit in food mill to remove skins. Measure fruit back into crockpot. For each pint (2 cups) of fruit add: 1 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon allspice, 1/2 ground cloves and 1/2 teaspoon freshly grated nutmeg. Stir well. Cover and cook on high for 6 to 8 hours. Stir every 2 hours. Remove cover after 3 hours to allow fruit and juice to cook down. Spoon into hot canning jars and proceed according to canning jar directions. Or spoon into freezer containers. Allow apple butter to cool and then store in freezer.
Makes about 5 cups.
OLD FASHIONED APPLE BUTTER RECIPE
Container: large pans, half-pint jars with lids suitable for canning
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients
- 4 pounds apples -mix several varieties, if possible
- 2 cups sugar
- 1 cup apple cider or water
- pinch salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- 1 lemon (optional)
Apple Butter Recipe
Submitted by RecipeTips.com
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Apple butter is like a thicker and spicier version of applesauce. It is great on toast, crackers, cornbread, pancakes etc., or over ice cream. Make it as plain or as spiced-up as you like. This recipe is a good starting place. If you don't want to bother with canning, just freeze whatever apple butter you won't be using within a week.
Directions
If you will be canning the apple butter, get suitable jars, lids and rings ready. In a large pot or water bath canner, cover jars with water and boil 10 minutes. Turn off heat and drop lids in.
Peel, core and cut up the apples. Combine with the cider or water and cook until the apples are soft.
Add sugar, salt, spices and, if using, the juice and zest from a lemon. Continue to cook over low heat, stirring frequently to prevent sticking, until the mixture is very thick. (Test by scooping up a heaping spoonful. The mixture should keep its rounded shape and not flatten out.)
To process: with tongs, remove a jar from the hot water, fill it to 1/2 inch from the top with apple butter, wipe the rim clean and retrieve a lid from the hot water. Put the lid on, snug down a ring and return the filled jar to the pan of hot water. Continue until all jars are filled and/or the butter is gone.
Return the pan of filled jars to the stove. Add more hot water if necessary to completely cover jars, then cover the pot and bring to a boil. Boil for 10 minutes. Allow to cool somewhat (or completely); carefully remove jars to a dry surface. Cool completely before removing sealing rings. Check for seals following lid manufacturer's instructions. Freeze any that don't seal or refrigerate and use soon.
Apple Butter
Ingredients
4-1/2 pounds tart cooking apples (about 14 medium apples)
4 cups apple cider or apple juice
2 cups sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Directions
1. Wash, core, and quarter apples. In an 8- or 10-quart Dutch oven or kettle combine apples and cider or apple juice. Bring to boiling; reduce heat. Cover and simmer for 30 minutes or until apples are very tender, stirring occasionally to prevent scorching.
2. Place a food mill over a large bowl. Ladle the cooked apples and the cooking liquid into the food mill and press the mixture into the bowl. If you don't have a food mill, place a large sieve over a large bowl. Use the back of the spoon to press the mixture into the bowl. Measure 9-1/2 cups of this mixture. If you have leftover apple mixture, simply chill and serve as applesauce.
3. Return the 9-1/2 cups of the mixture to the Dutch oven. Stir in the sugar, cinnamon, allspice, and cloves. Bring this mixture to boiling then reduce the heat. Cook, uncovered, over very low heat, about 1-1/2 hours or until the mixture is very thick. The mixture should be the consistency of very thick applesauce. Stir often to prevent the mixture from sticking to the bottom of the Dutch oven.
4. To fill the jars, place a wide-mouth plastic funnel in a hot, clean jar. Ladle apple butter into the hot jar, leaving 1/4-inch headspace. Remove the funnel; wipe off the jar rim with a clean, damp towel. (Any food left on the rim will prevent a perfect seal.) Position the prepared lid and screw band on the jar and tighten according to the manufacturer's directions.
5. Place each jar into boiling water in hot-water canner as it is filled. Place the jars so they do not touch one another. Cover the canner. Begin processing time when the water returns to boiling. Process in a boiling-water canner for 10 minutes for pints or 5 minutes for half-pints. Remove jars from canner; cool on wire racks. Makes 4 pints or 8 half-pints (fifty-six, 1-tablespoon servings).
Tip: When the jars have cooled, press the center of each lid to check the seal. If the dip in the lid holds, the jar is sealed. If the lid bounces up and down, the jar isn't sealed. Unsealed jars should be stored in the refrigerator and used within 2 weeks. Label the sealed jars with content and date. Store in a cool, dry place for up to 1 year.
Freezer directions: Place Dutch oven or kettle in a sink filled with ice water to cool apple butter. Spoon cooled mixture into freezer containers, leaving 1/2-inch headspace for wide-top containers or 3/4-inch headspace for narrow-top containers. Seal, label, and freeze for up to 10 months.
Apple Butter
Apple butter is kind of a cross between a jam and homemade applesauce. The rich flavor and wonderful aroma of this apple butter can transform a plain piece of toast into something decadent.
Preparation time: 20 minutes
Cooking time: 1 hour, 10 minutes
Processing time: 15 minutes
Yield: 6 half-pints
8 large apples (about 4 to 4 1/2 pounds)
3 1/2 cups apple cider
1 1/2 cups granulated sugar
1/4 teaspoon kosher or pickling salt
3/4 teaspoon ground cinnamon
3-inch cinnamon stick
1.Peel, core, and slice the apples.
2.Place the cider in a 5- to 6-quart pot and bring it to a boil over high heat.
3.Add the apple slices and reduce the heat.
4.Simmer the fruit, uncovered, for 45 minutes.
Stir the fruit every 10 to 15 minutes to prevent sticking.
5.Stir in the sugar, salt, and the ground and stick cinnamon.
6.Cook the mixture over medium-low heat, uncovered and stirring occasionally, until the mixture thickens, about 20 to 25 minutes.
The consistency should be like applesauce.
7.Remove and discard the cinnamon stick.
8.Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions.
Keep the jars and lids hot.
9.Ladle your hot fruit into the prepared jars, leaving headspace of 1/4 inch.
10.Release any air bubbles with a nonreactive tool.
11.Wipe the jar rims.
12.Seal the jars with the two-piece caps, hand-tightening the bands.
13.Process the filled jars in a water bath for 15 minutes from the point of boiling.
14.Remove the jars from the boiling water with a jar lifter.
15.Place them on a clean kitchen towel or paper towels away from drafts.
16.After the jars cool completely, test the seals.
Apple Cream
6 c. sliced apples (about 2 lb.)
1/2 c. sugar
1 tsp. cinnamon
1 tsp. nutmeg
1/4 c. butter or margarine
2/3 c. sugar
1 egg
1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. whipping cream
Toss the apple slices with a mixture of the 1/2 cup sugar, cinnamon, and nutmeg. Spread evenly in bottom of a buttered 9-inch square baking dish. Cream together butter and 2/3 cup sugar. Add egg and continue beating until mixture is light and fluffy. Blend flour, baking powder, and salt; beat into creamed mixture until just blended. Spread evenly over apples. Bake, uncovered, at 350 degrees for 30 minutes. Pour cream over surface and bake an additional 10 minutes, or until topping is golden brown. Serve warm with cream, if desired. 8 servings.
Apple Loaf
2 c. biscuit mix
3/4 c. sugar
1 egg
3 tbsp. vegetable oil
3/4 c. milk
1 c. finely chopped pared apples
Combine biscuit mix and sugar. In a large bowl, combine egg, oil, and milk. Stir in biscuit and sugar mixture. Beat 30-45 seconds. Fold in apples. Turn onto greased 9x5x3 inch pan. Bake in preheated hot 400 degree oven for 35-40 minutes or until done. Serve warm. Makes 6 servings.
Apple Roll
4 c. apples, peeled & diced
1 c. chopped pecans or walnuts
2 c. sugar
3 c. flour
2 tsp. soda
1/4 tsp. salt
1 c. melted butter
2 beaten eggs
1/4 tsp. allspice
1/4 tsp. nutmeg
3/4 tsp. cinnamon
2 tsp. vanilla
Grease and flour 3 (1 pound) coffee cans. In medium bowl stir together apples, nuts and sugar. Let stand 1 hour, stir often as mixture makes its own juices. In large bowl mix flour, soda, salt and spices. Add to apple mixture. Stir well. Add butter, vanilla and eggs. Stir well. Bake at 325 degrees for 1 hour and 15 minutes or until cake tester comes out clean. Cool 10 minutes on wire rack. May be served warm, cold or with cream cheese.
Stuffed Apple Salad
Ripe red apples
2 tbsp. lemon juice
1/4 tsp. salt
2 tbsp. mayonnaise
2 tbsp. chopped nuts
Hollow out apples, leaving thinest shell possible. Cut one half inch petals halfway down shell. Let stand in ice water to curl back. Cut pieces of apples in cubes; marinate with lemon juice and salt. Mix with mayonnaise. Add nuts just before serving. Fill shells and serve on lettuce.
Cinnamon Apples
6 apples
2/3 c. red cinnamon candies
2 c. water
3 oz. pkg. cream cheese
2 tbsp. milk
1 tsp. lemon juice
1/3 c. pitted dates, chopped
1 sm. can crushed pineapple, drained
2 tbsp. chopped walnuts
Lettuce
Peel and core apples, mix candies and water. Cook until candies are dissolved. Add apples. Simmer, uncovered until tender, about 15 minutes. Chill in syrup for several hours. Blend cream cheese, milk, lemon juice, dates, pineapple and nuts. Drain apples on rack. Place apples on top of salad greens. Stuff center of apples with cream cheese mixture. Very pretty and delicious.
Microwave Apple Crisp
4 c. apples, sliced and peeled
2 tbsp. lemon juice
1/2 c. quick-cooking oats
1/4 c. whole wheat flour
1/2 c. brown sugar
6 tbsp. margarine
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Place apples in a microwave-safe 9-inch pie plate. Sprinkle with lemon juice. Cover and microwave on high 2 minutes. Combine remaining ingredients in microwave-safe bowl. Microwave on high 2 minutes, stirring after 1 minute. Sprinkle over apples. Microwave, uncovered, on high 8 minutes or until apples are tender. Leftovers are delicious reheated.
Apple Caramel Dip
1 bag Kraft caramels
1 can sweetened condensed milk
1 stick butter or margarine
1 bag apples
Unwrap caramels. Combine caramels, butter and milk. Melt together in microwave. Stir occasionally while melting. Slice apples. Dip into warm caramel. Keeps well in refrigerator and just needs to be heated again when serving.
Creamy Peanut Dip For Apples
1/3 c. creamy peanut butter
2 tbsp. minced crisp bacon
1 c. dairy sour cream
1 tsp. prepared horseradish
Sliced, unpeeled red eating apples
Combine peanut butter and bacon; beat in sour cream. Stir in horseradish. Serve as dip for red apple slices. Makes about 1-1/2 cups. Enough for 8 or more guests.
Marshmallow Cream Dip
1 (8 oz.) pkg. cream cheese
1 (7 oz.) jar marshmallow creme
Assortment of fruit (i.e. apples, strawberries, plums, grapes)
Blend together cream cheese and marshmallow creme. Serve on the side of the fresh fruit as a dip. Great summer time treat or camping snack. Delicious and Easy!
Fried Apple Slices
3-4 apples
Sugar
2-3 tbsp. butter
Wash and core apples. Then cut into slices whichever way you prefer them, crosswise is a good way about 1/4 inch to 1/2 inch thick. Dip apple slices into sugar. Heat fry pan, melt the butter and add slices. Brown slices on both sides. You do want to cook them until they're tender. Can sprinkle with sugar/cinnamon before serving. I use my electric skillet and I set it on 300 degrees to melt butter and cook apples. Might set the skillet on the burner to medium high to cook the apples.
Apple Dumplings
1 recipe for double pie crust
6 apples (cooking - Macoun, Empire or your choice)
Brown sugar
Cinnamon
Nutmeg
Butter
SYRUP
1 c. sugar
1 3/4 c. water
1/2 tsp. cinnamon
4 tbsp. butter
Wash, peel and core apples, leaving them whole. Roll out pastry and cut in squares (large enough to cover apples). Place apples on pastry squares. Fill core (cavity) of the 6 apples with brown sugar. Sprinkle on top of brown sugar the cinnamon and nutmeg. Top with a dot of butter. Wrap apples with pastry and seal. Boil syrup ingredients for 3 minutes. Arrange apples in shallow pan, pour syrup over all and place in preheated 500 degree oven for 5 to 7 minutes. Reduce heat to 325 degrees and bake 35 to 40 minutes. CINNAMON APPLES
6 or 7 apples
1 c. water
1/2 - 3/4 c. red hots
2 c. sugar
Peel and cor1 c. water
1/2 - 3/4 c. red hots
2 c. sugar
Peel and core apples. Heat water, red hots and sugar in a large saucepan until red hots are melted. Leave apples whole or quarter. Add apples and cook slowly, turning apples frequently in syrup. When apples are tender, turn into a bowl and cool.
Baked Apples (Crock Pot)
5 to 6 med. apples, cored & peeled about 1 inch down
1/2 c. sugar
2 tbsp. raisins
1 tsp. cinnamon
2 tbsp. butter
1/2 c. water
Mix sugar, raisins and cinnamon. Stuff apples with sugar mixture and dot them with butter. Pour water into cooker. Add apples. Cook on low 7 to 8 hours. Yields 5 to 6 servings.
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