Thursday, June 25, 2015

{soups-salads-and-salad-dressings} June Recipe Round Robin 2015



Theresa shares her semi-monthly recipe swap.  I TRIED to edit it this time!


{1}     Cookies & Cream, submitted by Theresa in Bardstown, Kentucky,


1 bag Oreos, crushed 

8 oz cream cheese, softened 

1/4 cup butter 

1 cup powdered sugar 

3 cups milk 

2 small boxes instant vanilla pudding 

1/2 tsp vanilla 

12 oz Cool Whip, thawed


Cream together cream cheese, butter & powered sugar & vanilla. 

In separate bowl mix milk & pudding chill until set. 

Fold in cool whip after pudding has set. 

Add cream cheese mixture, layer with Oreos... 

Chill until ready to serve!




Pistachio Dessert, submitted by Theresa,


1 Cup Flour

1/2 cup Nuts

1 Tbsp. Sugar

1 Stick Butter

3 Cups Milk

1 Cup Powdered Sugar

2 (9 oz) cartons Cool Whip

2 pkgs. Pistachio Instant Pudding

1 (8 oz) pkg. Cream Cheese


For crust, mix flour, nuts, sugar and Butter with a pastry blender or fork. 

Spread in 9 x 13 pan. 

Bake 15 – 20 or until light golden brown @350 degrees preheated oven. 

After removing from oven, cool in refrigerator.

Next, cream powdered sugar, cream cheese and 1 container of cool whip. 

Spread mixture on cool crust. Prepare pudding mixes, using only 3 cups milk. 

Pour over top of cream cheese mixture. 

Top with remaining cool whip. 

Chill several hours or overnight.




Lemonade Icebox Pie, submitted by Theresa,


1 package (8 ounces) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

3/4 cup thawed lemonade concentrate

1 carton (8 ounces) frozen whipped topping, thawed

Yellow food coloring, optional

1 graham cracker crust (9 inches)


In a large bowl, beat cream cheese and milk until smooth. 

Beat in lemonade concentrate. 

Fold in whipped topping and, if desired, food coloring. 

Pour into crust. 

Cover and refrigerate until set. 


Yield: 8 servings.




Tiramisu Cheesecake Dessert, submitted by Theresa,


1 package (12 ounces) vanilla wafers

5 teaspoons instant coffee granules, divided

3 tablespoons hot water, divided

4 packages (8 ounces each) cream cheese, softened

1 cup sugar

1 cup (8 ounces) sour cream

4 eggs, lightly beaten

1 cup whipped topping

1 tablespoon baking cocoa


Preheat oven to 325°. Layer half of the wafers in a greased 13x9-in. baking dish. 

In a small bowl, dissolve 2 teaspoons coffee granules in 2 tablespoons hot water; 

brush 1 tablespoon mixture over wafers.

In a large bowl, beat cream cheese and sugar until smooth. 

Beat in sour cream. Add eggs; beat on low speed just until blended. 

Remove half of the filling to another bowl. 

Dissolve remaining coffee granules in remaining hot water; stir into one portion of 

filling. Spread over wafers.

Layer remaining wafers over top; brush with remaining dissolved granules. 

Spread with remaining filling.

Bake 40-45 minutes or until center is almost set. Cool on a wire rack 10 minutes. 

Loosen sides from dish with a knife. Cool 1 hour longer. 

Refrigerate overnight, covering when completely cooled.

To serve, spread with whipped topping. Dust with cocoa. 


Yield: 12 servings.


1 piece equals 536 calories, 37 g fat (21 g saturated fat), 171 mg cholesterol, 343 mg sodium, 43 g carbohydrate, 1 g fiber, 10 g protein.




No Churn Strawberry Cheesecake Ice Cream, submitted by Theresa,


2 cups heavy whipping cream

14 oz. sweetened condensed milk

8 oz. cream cheese (softened) ? Tasty tip

2 tsp. vanilla

2 cups cherry pie filling

3 Tbsp. sugar


In a large bowl, beat cream cheese until creamy and smooth.

Using a electric whisk, add condensed milk and vanilla, whisking until smooth

Add in vanilla extract and heavy cream. Whisk on high speed until soft peaks form.

Spread half of this mixture into a loaf pan.

Spoon cherry filling over the whipped mixture.

Top with remaining cream mixture, spreading evenly.

Using a knife, drag or swirl the cherry mixture into the cream mixture.

Cover with foil and freeze for 6 hours or until firm.




{2}      Grandma Ople's Apple Pie, submitted by John in New York

It has a unique glaze poured over the lattice crust


1 recipe pastry for a 9 inch double crust pie 
1/2 cup unsalted butter 
3 tablespoons all-purpose flour 
1/2 cup white sugar 
1/2 cup packed brown sugar 
1/4 cup water 
8 Granny Smith apples - peeled, cored and sliced




Melt butter in a sauce pan. Stir in flour to form a paste. 

Add white sugar, brown sugar and water; bring to a boil. 

Reduce temperature, and simmer 5 minutes.
Meanwhile, place the bottom crust in your pan. 

Fill with apples, mounded slightly. Cover with a lattice work crust. 

Gently pour the sugar and butter liquid over the crust.

Pour slowly so that it does not run off.
Bake 15 minutes at 425 degrees F (220 degrees C).

Reduce the temperature to 350 degrees F (175 degrees C), 

and continue baking for 35 to 45 minutes.




{3}      Banana Muffins, submitted by Pam in Kentucky


1 cup PUREED BANANAS (about two)
2 cups FLOUR
5 teaspoons BAKING POWDER
1 cup MILK
1/2 teaspoon NUTMEG

2 tablespoons CORNSTARCH
1 teaspoon LEMON JUICE


Preheat oven to 350F and grease and flour a 12-cup muffin pan.
In a large bowl, beat together the pureed bananas, brown sugar, and shortening.
In a separate bowl, sift together the flour, baking powder, and nutmeg. 

Add the dry ingredients to the bananas alternately with the milk. 

Stir until well-mixed.
Divide the batter into the muffin pan, filling the cups to the top.

 I used about 2 heaping tablespoons per cup. They won't rise very much. 

Bake for 20 - 25 minutes, or until a toothpick comes out clean.
To make the icing, mix together the powdered sugar, cornstarch, and lemon juice. 

Add just enough hot water to make it spreadable and ice the tops of the muffins.




{4}      Fried Corn, submitted by Claudette in CA

8 to 10 ears of fresh corn
2 tablespoons of bacon grease
4 tablespoons of butter
1 teaspoon sugar
1/4 cup water
salt & pepper

With your corn shucked and cleaned, place it standing up in a large bowl or pan in your sink. 
Run a sharp knife down the cob cutting the kernels about halfway off leaving the other half attached.
Simply turn your knife perpendicular to the cob and scrape down the sides.
Heat a skillet over medium heat and add bacon grease and two tablespoons of butter 
Once melted, add corn, sugar and water. Salt and pepper to taste.
Stir frequently cooking for 15 to 20 minutes. 
Immediately before removing from heat, add remaining butter and stir until melted.




{5}         Pineapple Meringue Pie, submitted by Lionel in New Jersey

2 cups pecan shortbread cookie crumbs
1 1/3 cups sweetened flaked coconut, divided
1/4 cup butter, melted
2 cups milk
1/4 cup cornstarch
3 large eggs, separated
1 cup sugar, divided
1 (20-oz.) can crushed pineapple, drained well
1 tablespoon butter
1 teaspoon vanilla extract

Preheat oven to 350°. 

In a mixing bowl combine cookie crumbs, 1 cup coconut, and 1/4 cup melted butter; 

firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate. 

Bake at 350° for 10 to 12 minutes or until lightly browned. Allow to cool completely

In a saucepan whisk together milk and cornstarch whisk until cornstarch is dissolved. 

Whisk in egg yolks and 3/4 cup sugar mix well. 

Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until thick. 

Remove from heat stir in pineapple, 1 Tbsp. butter, and vanilla. 

Spoon immediately into cooled pie crust.
In a mixing bowl beat egg whites until foamy. 

Slowly add remaining 1/4 cup sugar beating until stiff peaks form and sugar is dissolved. 

Spread meringue over hot filling, sealing edges. Sprinkle remaining 1/3 cup coconut over meringue. 

Bake at 350° for 10 to 12 minutes or until golden brown. Chill 4 hours before serving.




{6}     Blackberry Cobbler Roll, submitted by Tracey in North Carolina


1-1/2 cups flour
2-1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup unsalted butter, half cold
1/3 cup milk
2 cups whole blackberries
3/4 teaspoon cinnamon
1 cup sugar, plus 2 tablespoons
1 cup water


Prepare a 10 inch pan by melting 1/2 cup butter and setting aside to cool. 

To make simple syrup, heat 1 cup sugar and 1 cup water until sugar melts. 

Let simple syrup cool. Reserve 2 tablespoons sugar for the top of baked cobbler roll.
Make cobbler dough by cutting cold butter into flour, baking powder and salt mixture 

until particles are like fine crumbs. 

Add milk and stir with a fork until dough leaves sides of bowl and begins to form a ball. 

Turn out on floured board; roll out to circular shape about 1/4-inch thick.
Spread berries over dough; sprinkle with cinnamon and roll up like jelly roll. 

Cut into 1 inch thick slices. Carefully place in pan over melted butter. 

Pour sugar syrup carefully around slices. 

Bake at 350 degrees for 1 hour 15 minutes. 

Before removing from oven sprinkle 2 tbsp. sugar over crust.    




{7}      Cornmeal Biscuits, submitted by Harry in Washington


1 3/4 cups all-purpose flour
2/3 cup cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold Butter
1 cup buttermilk


Preheat oven to 450°F. In a mixing bowl combine flour, cornmeal, sugar, baking powder 

and salt cut in butter with pastry blender or fork until mixture is crumbly. 

Add buttermilk stir until mixture is just combined. 

(If batter is too thin, stir in 1 to 2 tablespoons flour.) 

Drop by 1/4 cupfuls, 1 inch apart, onto greased baking sheet. 

Bake 12-14 minutes or until golden brown.




{8}      Magical Peanut Butter Cookies, submitted by Hilda in Kentucky,


Prep Time: 15 min Inactive Prep Time: hr min Cook Time: 12 min 


Serves: 18 cookies


1 cup peanut butter, creamy or crunchy 

1 1/3 cups baking sugar replacement (recommended: Splenda)

1 egg 1 teaspoon vanilla extract


Preheat oven 350 degrees F. Grease large baking sheet. 

In mixing bowl, combine peanut butter, 1 cup sugar replacement, egg, & vanilla, 

stir well with spoon. Roll dough into balls size of walnuts. 

Place balls on prepared baking sheet. With fork, dipped in sugar replacement to 

prevent sticking, press crisscross design on each cookie. 

Bake for 12 minutes, remove from oven, & sprinkle cookies with some of remaining 

sugar replacement. Cool slightly before removing from pan




{9}      Blueberry Ginger Sauce, submitted by Vicki in Sarasota


2/3 C. Water

1/3 C. Sugar

2 tsp. Minced fresh ginger

4 cups blueberries                 


Stir together the water, sugar and ginger in small sauce pan, over high heat.

Bring to a boil.  

Add 2 cups of the berries, and stir constantly until the berries begin to burst, 

about 2 minutes.  Remove from the heat and stir in the remaining berries.




{10}      Cucumber Dill Sauce, submitted by Muriel,


Recipe By: Jeff Smith - The Frugal Gourmet

Serving Size: 4




1 cup sour cream, I use cottage cheese

see below

1/4 cup mayonnaise

1 teaspoon dried dill weed

1 cup cucumber, coarsely grated, squeeze the excess juice out.

lemon juice, to taste

black pepper, freshly ground




Combine and refrigerate. Serve with turkey breast, chicken or fish. This is wonderful.

I use with the breast alone alot. 

I also make it with mock sour cream by putting:

1/2 lb. cottage cheese in blender with 1 1/2 Tbsp. milk and use. It is great. 

It really works in this recipe and really cuts down on the calories. 

It does not work in Guacamole.




{11}       See's Candy Fudge, submitted by Nance Ward in Highgate, Vermont


See's Candies were always out at Grandma and Grandpa's house 

during the holidays. I love the candy tables and I am sure everyone 

in our family will continue on with the tradition. 

This is the original See's fudge recipe: Given to Amy DeVore by Emma Julian c. 1930,


Makes 5 lbs. 




4 1/2 cups sugar

3 (12 ounce) packages chocolate chips

1/2 lb margarine

1 teaspoon vanilla

1 (12 ounce) can evaporated milk

7 ounces marshmallow cream

2 cups nuts




Mix 4 1/2 cups sugar with one (1) can evaporated milk.

Boil 7 to 8 minutes, stirring often (rolling boil).

Mix together in a large bowl; 3 packages chocolate chips, 

7 oz. jar marshmallow cream, 1/2 lb. melted margarine.

Cream margarine and marshmallows together and add chocolate chips.

Pour hot mixture over chocolate mixture.

After chocolate has melted, add 2 cups nuts a teaspoons of vanilla, blend 

well, pour into buttered pans and chill in refrigerator.

Cut into squares before firm.

No one has attempted a calorie count, but it's estimated that each piece contains 

about 47 gazillion calories. Dieters, beware!




{12}      Sweet Potato Cabbage Slaw, submitted by SunDance in Sterling, VA,


2 tablespoons canola oil

1 tablespoon lime juice

1 1/2 teaspoons toasted sesame oil

1/2 teaspoon salt

3 cups coarsely grated peeled sweet potato, (about 1 large)

3 cups thinly shredded Napa, or Savoy cabbage

4 scallions, trimmed and thinly sliced

1 teaspoon finely minced Serrano, or jalapeno pepper with seeds (optional)



Whisk canola oil, lime juice, sesame oil and salt in a large bowl. 

Add sweet potato, cabbage, scallions and Serrano 

(or jalapeno), if using; toss to combine. Serve immediately.




{13}      Crumb Cake, submitted by Judy in Brooksville, Florida,


This is a very old recipe, I remember  it from my childhood, many years ago!


Mix the following with a fork until crumbs form.  Set 1/3 of the crumbs aside.

2 Cups flour         

1 Cup sugar           

1/2 Cup butter


Next add to the above:

1 Cup buttermilk

1 egg

1/2 tsp. salt

1 tsp. vanilla

1 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. allspice

1 tsp. soda

1 tsp. baking powder

Mix all ingredients together very lightly.  

Do NOT use a mixer. 

The batter should be slightly lumpy.  

Pour into a prepared 8 x 8" pan.  

Top with the reserved crumbs.  

Bake @ 350 for about 30-35 minutes.  

I did need to bake longer.


Makes 6 Servings (1 Cup Per Serving)




{14}      Crescent rolls Apple Dumpling, submitted by Ruth in Calgary, Ab. Canada,


Bake them for just under 40 minutes  


Serves: 8 


Cooking Time: 40 min 




3 tablespoons butter 

1/4 cup packed light brown sugar 

2 tablespoons all-purpose flour 

1/4 teaspoon ground cinnamon 

1/2 cup chopped nuts (pecans, walnuts or almonds) 

1 (8-ounce) package refrigerated crescent rolls 

2 apples, peeled, cored, quartered and cut into inch slices 

1 tablespoon granulated sugar 

2 tablespoons powdered sugar for garnish (optional) 




Melt butter and use about 1 tablespoon to grease the bottom of a bake dish 

just large enough to hold the 8 dumplings (i.e. an 11 x 7 casserole dish).

Mix brown sugar, flour, cinnamon and nuts in a small bowl. 

Unroll crescent rolls and cut apart at the perforations. 

Use your fingers to gently press or stretch the dough a bit larger and thinner, 

patching any holes. 

Brush with some of the melted butter, top with a teaspoon of the cinnamon/nut mixture 

and lay a few slices of apple on top. Pull up the sides and end to form a purse shape, 

pinching to seal the top, then take the long point and bring it up and twist to form 

a topknot on top. Place into the bake pan and repeat for the rest of the ingredients.

Brush the dumplings with remaining butter and sprinkle the granulated sugar on top. 

Bake for 35-40 minutes until dumpling tops are golden brown. 

Serve while warm, sprinkled with some powdered sugar if desired.




{15}     Fried Squash, submitted by Lin  in Piney Woods of East Texas, 


yellow squash

1 cup meal

1 cup flour

salt and pepper

3 tsp. baking powder



Slice squash like French fries. Soak in buttermilk.  

Combine meal, flour, salt, pepper and baking powder in plastic bag.  

Put squash in bag, few at a time and shake.  

Drop in hot oil and brown.




{16}       Fresh Corn Salad, submitted by Jodi in Jackson, MO,


Start to Finish 35 minutes 


1/2 cup cider vinegar

1/4-1/3 cup sugar

1 teaspoon kosher salt

1/2 teaspoon coarsely ground black pepper

4 ears fresh corn

1/2 cup finely diced red onion (cut to same size as the clusters of corn kernels), 

soaked in ice water for 20 minutes and patted dry

1/2 cup cucumber, seeded, not peeled if un-waxed, then diced to same size of onions

1/2 cup red or orange sweet pepper, diced to same size as onions

1/2 cup cherry or pear tomatoes, halved or quartered

3 tablespoons parsley, finely torn

1 tablespoon basil leaves or buds, pulled apart

1 tablespoon fresh jalapeno, seeds and veins removed, very finely diced*

1/2 teaspoon sea salt or kosher salt

1 -2 cups small arugula leaves




For dressing, in a glass bowl whisk together vinegar, sugar, the 1 teaspoon kosher salt, 

and black pepper until sugar is dissolved. 

Let dressing stand while preparing salad.

For salad, cut corn kernels from cobs. 

In a large bowl toss corn and remaining ingredients except sea salt and arugula leaves.

To serve, transfer salad to large serving bowl. Season with the 1/2 tsp. sea salt. 

Add the dressing; gently thread in arugula leaves. 

Serve immediately. (Cucumbers and tomatoes will begin to break down.) 


Makes 8 servings  




How To Make a Poke Cake, submitted by Jodi in Jackson, MO,


TOTAL TIME: Prep: 40 minutes. + cooling 

Bake: 25 minutes. + chilling 


MAKES: 12 servings 




1 package white cake mix (regular size) 

1-1/4 cups water 

2 eggs 

1/4 cup canola oil 



1 cup fresh strawberries 

1/4 cup water 

2/3 cup sugar 

2-1/4 teaspoons strawberry gelatin 



3/4 cup fresh blueberries 

1/2 cup water 

4-1/2 teaspoons sugar 

4-1/2 teaspoons berry blue gelatin 



2-1/2 cups heavy whipping cream 

1/3 cup confectioners' sugar 




Line bottoms of two 9-inch round baking pans with parchment or waxed paper; coat paper with cooking spray. 

In a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30 seconds. 

Beat on medium for 2 minutes. 

Pour into prepared pans. 

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. 

Cool completely in pans on wire racks. 

For strawberry gelatin, in a small saucepan, combine the strawberries, water and sugar; bring to a boil. 

Reduce heat; simmer, uncovered, for 2-3 minutes or until berries are soft. 

Strain into a small bowl, pressing berries lightly; discard pulp. 

Add gelatin to syrup, stirring to dissolve completely. 

Cool to room temperature. Repeat steps to make blueberry gelatin. 

Using a wooden skewer, pierce tops of cakes to within 1 inch of edge; twist skewer gently to make slightly larger holes. 

Gradually pour cooled strawberry mixture over one cake, being careful to fill each hole. 

Repeat with blueberry mixture and remaining cake. Refrigerate, covered, overnight. 

In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. 

Run a knife around edges of pans to loosen cakes. 

Remove strawberry cake from pan; remove paper. 

Place cake on a serving plate. Spread with 1 cup whipped cream. 

Remove blueberry cake from pan; remove paper. 

Place cake over whipped cream layer. 

Frost top and sides with remaining cream. Chill for at least 1 hour before serving. 


Yield: 12 servings. 


Originally published as Red, White & Blueberry Poke Cake in Taste of Home June/July 2012, p73 


tip:  Wear kitchen gloves when handling hot peppers, such as jalapenos to avoid burning skin 

and eyes with volatile oils. When hands touch peppers, wash immediately in warm sudsy water. 



(")_(")   God Bless and have a GREAT DAY!




{17}      Slow Cooker Beef Short Ribs with Ginger Mango BBQ Sauce, submitted by Sally in Idaho,


Makes 6 servings.


5-1/4 to 6-1/4 hours on high; 7-3/4 to 8-3/4 hours on high.      

I used Country Style Ribs. Yummy!


2 lbs. well-trimmed boneless beef short ribs, cut 2 x 2 x 4-inch pieces. (I put in the ribs whole with bones)

1 1/2 cups diced fresh or drained canned mango        

1 medium onion, chopped

1 Tbsp. minced fresh ginger       

1 cup of hickory-flavored BBQ sauce


Place beef short ribs, mango, onion and ginger in slow cooker. 

Add BBQ sauce. Cover and cook. (No stirring is required during cooking.) 

Remove ribs, season with salt and pepper, as desired. 

(The country ribs I cooked were falling off the bones and tender and yummy. 

We did not salt and pepper. They are a little sweet. Serve with the sauce. 

The recipe said to skim the fat from the cooking liquid, but we did not have any. 

The sauce was thick with the mangos and onions.) 

If you can not find mangos, peaches will work (use a 15 oz. can of peach slices. 

Coarsely chop the peaches.

I got this recipe from the Iowa Beef Council:




{18}      Fried Vegetable Balls with Tangy Sauce, submitted by Diane in Bucks County, PA,


4 eggs, beaten

4 Tbsp vegetable oil

1/2 cup breadcrumbs

1 shallot, minced

1/2 cup shredded carrots

1/2 cup diced red pepper

Enough vegetable oil for deep-frying 

TANGY DIPPING SAUCE (recipe to follow)


Mix eggs, vegetable oil and vegetables and blend well. 

Chill in refrigerator for 15 minutes. 

In the meantime, pour enough oil for deep-frying. 

Bring to a boil. Remove chilled vegetable batter from refrigerator. 

Wet hands and form 1 to 1 1/2-inch balls. 

Drop a few balls at a time into boiling oil and let fry for about 1 

minute or until they float to the surface.. 

Place cooked vegetable balls on a paper towel. 

Repeat until all the batter is used..


Tip 1: You can add 1/2 cup shredded cheese (mozzarella or cheddar) into mixture.

Tip 2: You can change vegetables or add vegetable the family would like, such as celery, cauliflower, broccoli, and/or eggplant. If you want to use diced potato, I would cook it first.

Tip 3: For Passover, substitute two packets of matzoh balls for breadcrumbs.


Tangy Dipping Sauce: 


1/2 cup plain yogurt

3 Tbsp Teriyaki sauce

1 Tbsp honey

1 Tbsp mustard


Mix all dipping sauce ingredients in a small pot. 

Heat and serve over vegetable balls.




{19}       Layered Mexican Salad, submitted by Rosemarie in Kansas City


From Cooks Country magazine


Dressing --

1/4 Cup mayonnaise

1/4 Cup sour cream

1/4 Cup jarred salsa

2 Tbsp. chopped fresh cilantro

2 tsp. lime juice


Whisk all together in a medium bowl


Salad --

1 romaine heart torn into bite-size pieces (about 4 C)

1/2 small red onion, sliced thin

2 Cups cherry tomatoes, halved

1 Cup fresh or frozen corn kernels

1 (16oz) can black beans drained and rinsed

2 ripe avocados, skinned and chopped

1 1/2 Cups sharp cheddar cheese

2 Cups crushed tortilla chips


Place lettuce in large serving bowl.   

Spread half of the dressing over the lettuce

Then layer with onion, tomatoes, corn, beans,

Avocados and cheese.   

Spread remaining dressing over the salad.   

Sprinkle with tortilla chips.

Salad can be refrigerated for 1 day - save the tortilla chips until serving time


Serves 6 - 8




{20}       Sherril's Extra Tender Vinegar Pie Crust, submitted by Sherril Gerard in Santa Ana, CA,


2 cups sifted all-purpose flour

1 teaspoon salt

1/2 cup solid shortening

1 egg, beaten

3 tablespoons cold water

1 tablespoon vinegar

1 tsp. sugar


Sift together the flour, sugar, and salt.  

Cut the shortening into the flour mixture until the pieces are the size of peas.

Blend the egg, water and vinegar together.  

Sprinkle the dry ingredients with liquid, a little at a time, mixing lightly until the

dough begins to stick together.  

Use only as much liquid as necessary.

Press the dough into a ball.  

Divide the dough in half.  

Roll out  each portion on a lightly floured surface to a 1/8-inch thick circle and 

use with desired filling.


Yield – makes 1 double crust for a 9" pie




{21}      Apple Spice Mini-Muffins, submitted by Freddie in San Antonio, Texas, 


1/2 cup butter or margarine -- softened

2/3 cup sugar

2 eggs

1 1/2 cups all-purpose flour

1 tsp. ground cinnamon

1 tsp. allspice

2 tsp. baking powder

1 tsp. baking soda

1 cup applesauce -- I used unsweetened


Preheat oven to 350º F.  

Line mini-muffin pan with paper liners (or grease with cooing spray).

In a large bowl, cream together the butter or margarine and sugar.

Add eggs and beat till smooth.

Blend in cinnamon, allspice, baking powder and baking soda.

Alternately, add in 1/2 cup of applesauce, one cup of flour, remaining 

applesauce and remaining flour.

Stir jut till blended together.

Pour batter into mini-muffin cups 2/3 of the way full.

Bake in preheated oven for 17 minutes.


*NOTES:  This made way more batter than my mini-muffin (36 mini-cups) would hold, 

so I poured the rest into 6 regular muffin cups and, if I'd used my 12 cup muffin 

tin I could have got 7 or 8 regular size muffins.  

I baked the mini-muffins for 17 minutes and the regular size muffins for 23 minutes.  

Very good and easy recipe. 




{22}     Mustard and Bourbon Marinade, submitted by David Fleury,


1/2cup Dijon-style mustard

1/4 cup plus 2 Tbsp. bourbon

1/4 cup soy sauce

1/2 cup firmly packed dark brown sugar

2 tsp. Worcestershire sauce

1/3 cup green onions, minced 


In a bowl stir together the mustard, bourbon, soy sauce, brown sugar, 

Worcestershire sauce and green onions.

Use the marinade to marinate shrimp or scallops, covered at room 

temperature for 1 hour, or beef, chicken or pork, covered and chilled overnight.  

Baste the shellfish or meat with the marinade as it is grilled. 


Makes 1-1/3 cups




{23}        Crispy Roast Chicken with Sweet Potatoes, submitted by Nadine in MO


1 whole roasting chicken (3-1/2 lb.) 

1 package SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix 

1-1/4 lb. sweet potatoes (about 3) 

1/4 cup Kraft Tuscan House Italian Dressing 

2 Tbsp. Grated Parmesan Cheese


Heat oven to 400ºF.

Coat chicken with coating mix; place in 13x9-inch pan.

Bake 30 min.

Meanwhile, prick each potato several times with fork.

Microwave on HIGH 2 to 3 min. or just until sliceable but not soft.

Cut into spears; toss with dressing and cheese.

Add potatoes to baking dish with chicken.

Bake 30 min. or until chicken is done (165ºF) and potatoes are tender. 




{24}       Amish Breakfast Casserole, submitted by Karen Gardner in Sheridan, Wyoming, 


Yield:  12 Servings


Prep: 15 min. Bake: 35 min. + standing




1 pound sliced bacon, diced

1 medium sweet onion, chopped

6 eggs, lightly beaten

4 cups frozen shredded hash brown potatoes, thawed

2 cups (8 ounces) shredded cheddar cheese

1-1/2 cups (12 ounces) 4% cottage cheese

1-1/4 cups shredded Swiss cheese




In a large skillet, cook bacon and onion until bacon is crisp; drain.

In a large bowl, combine the remaining ingredients; stir in bacon

Mixture. Transfer to a greased 13-in. X 9-in. Baking dish.


Bake, uncovered, at 350° for 35-40 minutes or until a knife

Inserted near the center comes out clean. Let stand for 10 minutes

Before cutting. 


Yield: 12 servings.


Nutrition Facts: 1 serving (1 piece) equals 273 calories, 18 g fat (10 g saturated fat), 

153 mg cholesterol, 477 mg sodium, 8 g carbohydrate, 1 g fiber, 18 g protein.


© Taste of Home 2012




{25}         Mushroom Mozzarella Bake, submitted by Karen G. in Markleville, IN, 


1 lb fresh mushrooms, sliced (0.454 kg)

3 tbsp butter (45 mL)

3/4  tsp seasoning salt (3 mL)

2 tbsp whipping cream (30 mL)

1 tsp dried parsley (5 mL)

1/4  tsp black pepper (1 mL)

3/4  cup grated Mozzarella cheese (175 mL)


Preheat oven to 350°F (180°C).


In large frying pan or electric frying pan with lid (slightly ajar), 

fry mushrooms in butter over medium heat until softening.  

Keep cooking until water evaporates. Remove lid of pan.  

Add seasoning salt; stir-fry until mushrooms are nice and brown. 

Add whipping cream, parsley and black pepper.  

Allow to simmer over low heat until whipping cream reduces a bit.  

This can happen extremely fast.  

Arrange mushrooms in shallow casserole dish.  Sprinkle with cheese.  

Bake 10 minutes, or until cheese is melted.  




{26}       Pumpkin Cranberry Breadsticks, submitted by Pam in Clifton, New Jersey,




3/4 cup warm water (110 to 115 degrees F)

1 package (.25-ounce) instant dry or active dry yeast

1 cup unsweetened pumpkin puree

1 tablespoon honey

4 cups Gold Medal® Better for Bread Flour

1/2 cup chopped dried cranberries

1 stick (1/2 cup) melted salted butter

Kosher salt




In a glass cup, dissolve the yeast in the warm water and let sit for 5 

minutes to activate the yeast.

In the bowl of a stand mixer, combine the water/yeast, pumpkin and honey. 

Mix to combine. Insert the dough hook and gradually add in 3 cups of the 

flour (scrape sides, as needed). Add the cranberries. 

Sprinkle in the remaining 1 cup of flour, and let the dough hook do the 

kneading for 4 to 5 minutes, until the dough is smooth and shiny. 

Remove the dough from the bowl onto a lightly floured board.


Line two baking sheets with Silpat mats or parchment paper. 

Break off small pieces of the dough and roll into thin breadstick "logs" - 

6 to 8-inches long. Place them on the baking sheet. 

You should end up with about 32 bread sticks. 

Cover the baking sheets with a clean dishtowel and place them in a warm place to rise 

(I use my laundry room, when laundry is in full swing). 

Let rise for 30 to 60 minutes, until the breadsticks have puffed up a little bit. 

In the meantime, preheat the oven to 400 degrees F. 

After rising, brush each bread stick with butter and sprinkle with kosher salt. 

Bake for 15 minutes, or until golden brown. Let cool slightly, then serve. 

Or wrap in foil to store in the freezer- to be served later. Let thaw at room temperature, 

then bake at 300 degrees F. for 5 minutes to warm up.




{27}      Magret de Canard (Seared Duck Breast with Honey, Orange, and Thyme), submitted by Pat,


Yield: 1 huge or 2 smallish servings. 




1 large magret de canard (fatty duck breast) 

1/2 teaspoon salt 

3 tablespoons honey 

5-6 2-inch fresh thyme sprigs 

1/2 cup orange juice 



Using a sharp knife, score the layer of fat on the top of the margret de canard 

diagonally, making cuts spaced about an inch apart. You want to cut about 

halfway through the fat, not all the way down to the meat. Then, score in the 

other direction, making a hash-mark pattern in the fat. This will help the 

marinade get into the meat, and will also help the fat contract evenly when you 

sear the breast. 

Rub the salt all over the magret, then smear with the honey and give the thyme 

sprigs a good rub and stick them evenly all over the breast. Place this in a 

zip-top bag and pour in the orange juice. Press out as much air as you can from 

the bag and place it in a Tupperware large enough for the magret to lay flat, 

and marinade for at least 8 hours (up to 48 hours). 

When you're ready to cook, heat the oven to 400°F (200°C). 

Magret de Canard (Seared Duck Breast with Honey, Orange, and Thyme) 




1 large magret de canard (fatty duck breast) 

1/2 teaspoon salt 

3 tablespoons honey 

5-6 2-inch fresh thyme sprigs 

1/2 cup orange juice 



Using a sharp knife, score the layer of fat on the top of the margret de canard 

diagonally, making cuts spaced about an inch apart. You want to cut about 

halfway through the fat, not all the way down to the meat. Then, score in the 

other direction, making a hash-mark pattern in the fat. This will help the 

marinade get into the meat, and will also help the fat contract evenly when you 

sear the breast. 

Rub the salt all over the magret, then smear with the honey and give the thyme 

sprigs a good rub and stick them evenly all over the breast. Place this in a 

zip-top bag and pour in the orange juice. Press out as much air as you can from 

the bag and place it in a Tupperware large enough for the magret to lay flat, 

and marinade for at least 8 hours (up to 48 hours). 

When you're ready to cook, heat the oven to 400°F (200°C). 

Remove the magret from the marinade, unsticking any thyme sprigs that stick to 

it, and pat completely dry with paper towels. Place the duck breast fat 

side-down onto a cold cast iron skillet or other heavy, oven-proof skillet. Turn 

the heat to medium-low and let the fat render from the duck breast for about 5 

minutes, then turn the heat up to medium and continue cooking for another 3-4 

minutes or until much of the fat has rendered and the hash marks on the fat side 

of the duck breast have contracted into a crispy brown diamond pattern. Drain 

the fat from the pan and reserve for another use. Flip the magret and place it, 

skillet and all, into the oven for about 5 minutes, until medium-rare (about 

130°F on a digital thermometer, but I always just poke it to check). 

Remove the magret to a cutting board and let it rest for 8-10 minutes. Slice 

thinly and serve. 



If you like, you can pour the marinade into a small saucepan and simmer it for a 

few minutes, letting it reduce to about half its volume, and use it as a sauce. 


Don't you dare waste that duck fat. Wasting duck fat is kitchen sacrilege. Pour 

it into a jar and keep it in the fridge for use in things like duck fat popcorn 

or duck fat breakfast potatoes. Or stir it into mashed potatoes. If you're 

really industrious, keep saving the fat until you have enough to make confit de 





{28}      Spinach Pie, submitted by Ana in Rio de Janeiro, Brazil, 




500 g frozen spinach

200 g feta cheese, crumbled

6 large eggs, lightly beaten

1/4 cup sun-dried tomato

black pepper

1 sheet frozen puff pastry




Pre-heat oven to 200°C

Cook the spinach, drain, and squeeze out any excess liquid.

In a large bowl, combine spinach, cheese, and eggs, and season with pepper.

Line a pie dish with pastry, and spoon spinach mixture into pastry.

Bake for 30 minutes, serve hot or cold with a yummy Greek salad. 




Posted by: "Jodi T" <>
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Another Great Group of *~ Beth ~*