January 2010

Food for Arthritics

Simple foods that give you the anti-inflammatory nutrients you need for your Arthritis relief!

Curry Nut Mix

2 T. unsalted butter

2 t. curry powder

2 c. raw mixed nuts/seeds

1/2 c. currants or raisins

  In a large saute pan over medium heat, melt butter. Add curry and cook, til it begins to bubble. Add nuts & seeds and cook til lightly browned, stirring for 3-5 minutes. Transfer to a wide bowl and stir in currants. Cool prior to serving.

Healthy Sweet Potatoes

 4 sweet potatoes

1/4 c. unsweetened apple juice

2 T. unsalted butter

1/2 t. sea salt

  Bake sweet potatoes at 400 degrees for an hour, and soft. Allow them to cool til you can handle. Peel skins off and cut them into large chunks. Place in blender or processor and puree til smooth. In a medium saucepan heat juice, butter and salt. Add potatoes and stir well. Heat and serve.

Marinated Salmon Salad

 1 lb. salmon fillet, skin removed

1/2 c. pure water

4 sprigs fresh parsley

4 scallions, trimmed and quartered

3 cloves garlic, peeled

1/4 c. lemon juice

1/4 c. lime juice

 4 T. extra virgin olive oil

1/4 t. hot pepper sauce

Cucumber and celery spears, crackers or sliced bread

  Bring water to boil in large saute pan. Add salmon and cover. Cook til the fish begins to flake and has no resistance to inserted fork, 5 to 7 minutes. Transfer salmon to a large platter and allow fish to cool.

In a blender or processor pulse chop parsley, scallions and garlic. Add these to saute pan, with lemon and lime juices, 1 tablespoon of the oil and hot pepper sauce. Cook for 2 minutes. Using a fork, gently flake the salmon and place into a serving bowl. Add garlic medley, pan juices and remaining oil. Toss gently, cover and refrigerate til chilled, at least 30 minutes.

Serve with crunchy cucumber and celery spears, whole wheat sesame crackers or as an open faced sandwich.

Cathey’s Tuna Salad

 1 large can white albacore tuna, in water

1/2 c. lite mayonnaise

1 T. capers

1/2 c. chopped sweet onion

1/2 t. garlic powder

  In a medium bowl, add drained tuna and flake to small pieces. Add the mayonnaise, capers, onions and garlic and mix well.  Spread immediately on fresh whole grain bread - even better with fresh spinach added in place of lettuce!

Red Lentil Soup

 1 onion, peeled & quartered

2 cloves garlic, peeled

1 T. unsalted butter

1 t. curry powder

1 t. ground coriander

2 slices fresh ginger root

2 c. red lentils, sorted and washed

4 c. chicken or vege broth

3 T. lemon juice

2 T. extra virgin olive oil

1 t. sea salt

Ground pepper to taste

1/4 c. plain yogurt with active cultures

  Chop onion & garlic. In a large soup pot on medium heat, melt butter and cook veges til soft but not brown, about 5 minutes. Add curry powder, coriander and ginger - cook for several seconds, being careful not to burn the spices. Add lentils & stock, stir and bring to boil, covered. Lower heat and simmer til the lentils are tender, about 30 minutes. Add lemon juice, oil, salt and pepper and cook another minute. Remove the ginger and discard. Pour into individual bowls and serve with a dollop of yogurt.

Green or brown lentils work just as well as the red.

Vermont Maple Apple Crisp

 9 Apples of 3 different varieties, such as Granny Smith, McIntosh, Red Delicious

1/2 c. real maple syrup

1/2 c. walnuts, chopped

1/4 c. golden raisins

1/2 c. plus 2 T. whole wheat pastry flour

1/2 t. cinnamon

2 pinches sea salt

4 T. unsalted butter

1/2 c. rolled oats

  Quarter and core apples, peel if desired, cut into slices. Place in medium bowl with 1/4 cup syrup, nuts, raisins, 2 tablespoons flour, 1/4 teaspoon cinnamon and one pinch salt. Mix and pour into buttered baking dish.

In a small pot on low heat, melt butter and turn off flame. Using a wooden spoon mix in 1/4 cup syrup and add oats with 1/2 cup flour, 1/4 teaspoon cinnamon and one pinch salt. It will look like very coarse meal. Crumble oat mixture over top of apples and bake at 325 degrees til topping is golden, about 45 minutes.

December 2009

It’s Christmas!

Poor Man’s Boursin

 2 sticks unsalted butter, softened

2 8-oz. pkgs. cream cheese, softened

2 cloves garlic, minced

1/2 t. oregano

1/2 t. marjoram

1/2 t. thyme

1/4 t. basil

1/2 t. white pepper

1/2 t. dill weed

  With your electric mixer, combine butter and cheese with the spices. Mix til it’s smooth and well-blended.  Pack into decorative containers, cover with foil or plastic wrap.

Will keep for several weeks in the fridge, this is great with crackers, sliced French bread or vegetable crudites.

This can also be made ahead for Christmas giving.

Cheddar Cheese Soup

1/2 cup each finely chopped carrots, celery, onion and green pepper

1/4 c. butter

1/4 c. plain flour

1/4 t. dry mustard

1 qrt. chicken broth

3 c. shredded sharp cheddar cheese

2 c. evaporated milk

  Saute vegetables in butter in heavy 3-quart pan for 5 minutes, remove from heat. Stir in the flour and mustard, Add broth and return to heat. Simmer 5 minutes, stirring. Add cheese slowly, add milk. Stir and heat til cheese is melted and soup is hot. Do not cook or reheat over high heat, or bring near high flame as it could burn. You can also puree all or part of the soup in a blender or food processor.

Hot Mulled Apple Cider

1 qrt. natural apple cider

2 sticks cinnamon

7 whole cloves

 Put all in a saucepan and heat slowly. Simmer for 20 minutes, strain and serve hot in mugs.

So good on a cold winter nite!

Vin Brule

 The French say this grateful potion is better than aspirin to ward off the grip of a cold and chilly night.

Place in a saucepan, covered, over high heat:

1 bottle dry red wine

4 sticks cinnamon

Peel of 2 oranges

4 T. sugar

  When the mixture boils, uncover and ladle into mugs.

Hot Buttered Rum

1 t. powdered sugar

1/2 c. boiling water

1/4 c. rum

1 T. butter

  Add above ingredients to a tall mug. Stir well, sprinkle on freshly grated nutmeg.

This is a very old-fashioned drink that the Puritans made, which is said to make a man see double and feel single.

Cranberry Bread

 2 c. flour

1 c. sugar

1 1/2 t. baking powder

1 t. salt

1/2 t. baking soda

3/4 c. orange juice

1 t. grated orange peel

2 T. salad oil

1 egg

1 1/4 c. cranberries, chopped or halved (fresh)

1/2 c. chopped walnuts

  Preheat your oven to 350 degrees. Grease bottom of one 9x5” loaf pan. Combine all dry ingredients in one bowl. In another bowl mix the egg, oil and juice and add to the dry ingredients, mixing til combined. Stir in berries and nuts and pour into pan.

Bake for about an hour and toothpick comes out clean. Remove from pan and cool on rack.

Christmas Macaroon Torte

1 c. flaked coconut

1/2 c. graham cracker crumbs

1/3 c. chopped pecans

1/2 c. red and green candied cherries

4 egg whites, room temp

Dash salt

1 t. almond or vanilla extract

1 c. sugar

  Preheat your oven to 350 degrees and grease a 9” pie plate. Combine first 4 ingredients, set aside. In a large mixing bowl beat the egg whites and salt til soft peaks form. Slowly add the sugar and beat til stiff, add extract. Fold in the coconut/nut/cherry mixture and mix. Pour all into pie plate, bake for 30-35 minutes and pie is lightly browned. Serve with whipped cream and additional cherries.

Cranberry Almost Pie

2 c. fresh cranberries

1/2 c. sugar

1/3 c. chopped pecans

2 eggs

1 c. sugar

1 c. flour

1 1/2 sticks butter, melted

 Spread cranberries over bottom of pie plate. Sprinkle with nuts and 1/2 cup sugar.  Beat eggs, add 1 cup sugar, add flour & melted butter, pour over cranberries. Bake for one hour.

November 2009

Sweet Southern Favorites

Spiced Cider

 1 qt. sweet cider

1/4 c. sugar

8 short cinnamon sticks

12 whole cloves

8 whole allspice

Pinch salt

  Mix all ingredients and heat to boiling. Turn off heat and allow to stand for several hours. Reheat and strain. Serve hot or cold.

Morning Sunshine Shake

 2 c. orange juice

1 banana, cut into chunks

1 egg

1 T. honey

  Combine all ingredients in blender; blend til smooth. Serve immediately.

Irish Coffee

 1 shot Irish whiskey

Sugar to taste

Strong coffee, brewed

Whipped cream

  In a stemmed glass, combine a shot of Irish whiskey and sugar to taste. Add the coffee to within 1 inch of top, stir well. Let settle and top with a dollop of whipped cream.  Sip your coffee through the cream.

Orange Balls

 1 12-oz. pkg. vanilla wafers, crushed

1 c. confectioners sugar

1/4 c. soft butter, softened

1/2 c. frozen orange juice concentrate, thawed

1 t. vanilla

1 c. chopped pecans

  Combine the wafers and sugar; blend in butter. Stir in    orange concentrate; add vanilla and nuts. Shape mix into bite-sized balls; shake in plastic bag with more confectioners sugar.

Arrange orange balls in single layer on tray; store uncovered overnight in fridge.

Fried Sugar Pecans

 6 c. water

4 c. pecans

1/2 c. sugar

1/4 c. salad oil

  In a saucepan over high heat, boil water. Boil nuts for one minute, drain.  In a large bowl gently stir nuts with the sugar til the sugar is dissolved. In saucepan, heat salad oil very hot. 

Add 1/2 of the nuts to the oil and fry til brown, stirring. Place nuts in a coarse sieve to drain; sprinkle lightly with salt. Transfer to paper towel to drain.

Monkey Bread

 3 cans buttermilk biscuits

1/2 c. sugar

1/2 t. cinnamon

1 stick butter

3/4 c. sugar

3/4 t. cinnamon

  Cut biscuits into quarters and roll in sugar-cinnamon      mixture (1/2 cup sugar and 1/2 teaspoon cinnamon). Pile them in a greased and floured Bundt pan.

Melt the butter and add 3/4 cup sugar and 3/4 teaspoon cinnamon. Heat til sugar melts and pour over the biscuits.

Bake at 350 degrees for 30-35 minutes. Let stand for 10 minutes, then invert onto cake plate.  You can’t stop eating this!

Easy Coconut Cake

 Duncan Hines white pudding cake mix

Condensed milk

Cool Whip

Frozen coconut, thawed

  Using directions on box, make the cake and pour into 14 x 9” greased baking dish. Bake according to directions.

When cake is done but still hot, pierce the cake all over the top with a fork. Drizzle condensed milk over the top (slowly to fill the holes made with fork).

After the condensed milk has soaked into the cake, spread Cool Whip over the top and sprinkle with coconut, refrigerate.

Crunchy Nut Balls

 1 lb. butter, softened

2 lb. peanut butter

3 lb. confectioners sugar

1 c. pecans, chopped fine

2 lb. dark chocolate

  Melt butter and mix well with the peanut butter and sugar. Add pecans to the dough-like mixture. Roll dough into balls about the size of large marbles. Set on waxed paper.

Melt chocolate in double boiler. Using a long toothpick, dip the balls into the chocolate, coating each one well. Set on waxed paper to dry - makes about 200 pieces.

Old-Fashioned Chess Pie

2 c. sugar

2 T. flour, heaping

1 T. yellow corn meal, heaping

1 stick melted butter

3 eggs, beaten

1/2 c. buttermilk

2 t. vanilla extract

1 unbaked 12-inch pie shell

  Combine sugar, flour and meal; mix well.  Add melted butter and mix well. Add beaten eggs, mixing well. Add buttermilk and vanilla and blend thoroughly.

Pour mixture into unbaked pastry shell and bake at 425 degrees for 10 minutes. Reduce temperature to 325 degrees and bake 30 minutes. When pie begins to brown, cover with sheet of    aluminum foil to prevent deep browning or burning.

October 2009

Carol Christopher’s Favorites

All of these recipes are to be cooked on your outdoor grill!   Carol says, “To me, there is no better time of the year for grilling, than in the fall.  And it’s fun to experiment!”

Hickory Cheese Loaf

1 loaf French bread

1/2 c. soft butter

1 c. shredded natural sharp cheddar cheese (4 oz.)

1 T. snipped parsley

1/2 t. hickory smoked salt

2 t. Worcestershire sauce

  Cut bread diagonally into 1-inch slices. Mix all remaining    ingredients, spread on slices.  Reassemble your loaf, wrap securely in 28x18” piece of heavy duty aluminum foil. Place on grill 4 inches from medium coals. Heat loaf 15 to 20 minutes, turning once. This can also be cooked in your oven at 350 degrees for 20 minutes. This is a crusty hot bread that is really different and looks great!

Big Ole Mess 

1 lb. smoked sausage, cut into chunks

3 jalapeno peppers, sliced

1 green pepper, cut into chunks

1 sweet onion, cut into chunks

1 foil cooking bag         

1/4 c. Tabasco sauce

1 10-oz. jar sweet & sour sauce

  Place sausage, peppers and onion in foil bag. Mix Tabasco with sweet & sour sauce in small bowl and pour over the mixture in foil gab; seal edge tightly. Place foil bag on grill; cook for about 45 minutes, turning every 15 minutes. Slit open and serve right out of the bag.

Makes 6-8 appetizer servings.

BBQ Pizza 

1 lb. ready-made pizza dough, at room temperature

2 T. olive oil

1/2 lb. cooked sausage, cut into 1/2 inch pieces

1 c. assorted grilled veges; peppers, onions, zucchini, mushrooms)

6 oz. shredded Colby jack cheese

1 t. basil

1/4 t. dry red pepper flakes

  Preheat grill to medium-high heat. Oil grill rack. Roll out dough to a 12”x15” rectangle. Brush top with olive oil. Place dough, oil side down on grill rack. Cover and grill 3 minutes and bottom is light brown. Punch down air bubbles if needed. Brush top with olive oil and turn over. Immediately top evenly with remaining ingredients. Cover and cook 3 minutes or until cheese is melted.

Potatoes & Corn

4 large potatoes, cut into wedges

2 ears of corn, cleaned and cut in half

2 medium onions, peeled and sliced

1 c. hickory-flavored BBQ sauce

1/2 c. butter, cut in 8 slices

1/4 c. Tabasco green jalapeno sauce

4 cloves garlic, peeled, sliced

1 lrg. foil cooking bag

  Preheat grill to med-high heat. Combine all ingredients in large bowl, stir to coat. Pour all into foil bag and seal edge tightly. Place on grill and cover, turning every 10 minutes. Remove when potatoes are soft, about 20 minutes. Serve with more jalapeno and BBQ sauce if desired.

Apple Cannonballs

1/4 c. light brown sugar

1/2 c. raisins

2 T. chopped nuts

1/2 t. ground cinnamon

4 large baking apples (such as Granny Smith, Rome or Macintosh)

2 T. butter, cut into quarters

  Combine brown sugar,      raisins, nuts and cinnamon in a small bowl; set aside. Core apple and place on individual sheets of heavy-duty aluminum foil. Spoon mixture evenly into center of each apple. Top with butter and wrap tightly in foil. Place on preheated grill and cover. Cook til tender, about 20 minutes. For something quicker, stuff small candy bar, like Snickers, down into the center and grill.

Hot Strawberry Shortcake

Sarah Lee pound cake

Spray butter

Disposable bowl

Frozen strawberries in syrup

Cool Whip or ice cream

  Preheat grill on low heat. If you have a side burner, put strawberries in a sauce pan and warm over low heat on side burner. If you do not have a side burner, warm in pan on cook top.

Slice pound cake into 1/2” slices. Spray butter on both sides, toast right on grill for about 1 minute on each side. Place in disposable bowl, pour warm strawberries over the top and finish with a scoop of Cool Whip or    vanilla ice cream.

September 2009

Local Cook’s Favorites

Jodi’s Fresh Lemonade

3/4 C. sugar

1/2 c. boiling water

2-3 t. grated lemon rind

1 1/2 c. fresh lemon juice

10 c. cold water

Lemon slices

Fresh mint sprigs

Combine sugar and boiling water, stirring til sugar dissolves. Add lemon rind, lemon juice and cold water; mix well. Chill. Serve over ice Garnish with lemon slices and mint sprigs. (You can substitute equal amounts of lime rind & juice for the lemon)

by Jodi Sisk

Nancy’s Nut Bread

3 c. flour, sifted

1/2 c. sugar

1 t. salt

6 t. baking powder

1 1/2 c. milk

1 egg

1 c. chopped pecans

3 T. melted butter

  Mix all ingredients together and beat lightly. Pour into a greased loaf pan and bake 1 hour at 350-375 degrees. Cool on rack for 10-15 minutes before turning out of pan.

by Nancy Holliman

Stephanie’s Savory Dill Potato Salad

3 lbs. new red potatoes, with skin

1 c. mayonnaise

1/2 c. mustard

2 t. dill weed

salt & pepper to taste

5 green onions chopped

1 large white onion, chopped

6 oz. cooked bacon, crumbled

1/4 c. chopped celery

  Boil potatoes in plenty of water til knife goes in easily - don’t overcook. Take off heat, drain off water and allow to cool. Cube with skin on. Place in fridge for at least an hour. In a small bowl mix the mayonnaise, mustard, dill weed and salt/pepper. Add this mixture to the potatoes when they are cooled and stir well. Mix in the onions, bacon and celery. Put back in fridge for 3 hours.

by Stephanie Troup

Zellah’s Caramel Corn

6 qts. popped corn

1 1/2 c. pecan halves

1 1/2 c. packed brown sugar

3/4 c. butter

3/4 c. light corn syrup

1 1/2 c. raw peanuts

1/2 t. baking soda

1 t. vanilla extract

  Coat a large roasting pan with cooking spray. Combine  popcorn and pecans in the pan and set aside. Combine sugar, butter, corn syrup and peanuts in a large saucepan. Bring to a boil and continue boiling for 5 minutes. Remove from heat and stir in vanilla and baking soda.

Pour syrup mixture evenly over the popcorn mix and stir with a lightly greased long-handled spoon til popcorn is well coated. Bake at 250 degrees for an hour, stirring every 20 minutes. Remove from the oven and immediately pour onto waxed paper, breaking it apart as it cools. Store in an airtight container.

by Zellah Heath

Chuck’s Irish Soda Bread

1/4 c. sugar

1 T. baking powder

1 t. salt

1 t. baking soda

4 c. + 1/2 t. plain flour

6 T. cold butter

1 c. golden raisins

1 1/2 c. buttermilk

  Preheat oven to 350 degrees, grease a large cookie sheet. In a bowl combine first 5 ingredients, reserving 1/2 teaspoon of the flour. With a pastry blender or 2 knives cut in the butter til the mixture resembles coarse crumbs. Stir in raisins, then buttermilk, until just moistened evenly. Gently knead the dough a few times til it forms a ball - don’t overmix or it’ll be tough.

Place dough on cookie sheet and shape into a 7-inch round loaf - dough won’t be smooth. Sprinkle remaining flour over the top of the loaf and with a sharp knife cut a 4-inch long cross on the top of the bread. Bake for 1 hour and a broom straw comes out clean from the center. Cool on wire rack.

by Chuck Owens

Barb’s Hot Shrimp Dip

1 large onion, chopped

3 cloves garlic, crushed

3 mild banana peppers, chopped

3 jalapeno peppers, chopped

2 tomatoes, chopped

2 8-oz. pkgs. cream cheese

1/2 lb. cooked shrimp, chopped small

Salt & pepper to taste

  In a large crock pot put the vegetables at the bottom. Add cubed cheese and slowly heat til melted, mix well. Let simmer for a few minutes, then add the shrimp at the last minute.

Stir well and serve with hot crispy tortilla chips. Use less jalapeno if you don’t want it too spicy.

by Barb Eyestone

August 2009

Old South Family Recipes

Ann Cooper’s

Pecan Pie

1 stick butter

4 eggs

1 c. sugar

1 c. white corn syrup

1 c. pecans

Pie crust (2-9” or 1 10”)

  Melt stick of butter and brown it in a saucepan. Pour into bowl and mix in sugar and corn syrup. Beat in eggs one at a time. Add the pecans and mix well. Pour into prepared pie crust(s) and bake at 325 degrees for 45 minutes. Makes two 9” pies or one 10” deep dish pie.  Easy!!

Nell’s Mother’s Fried Green Tomatoes

3-4 green tomatoes

1/2 c. corn meal

1/4 c. flour

1/4 c. oil

salt and pepper

  Wash green tomatoes and slice them in about 1/4 inch rounds.  Mix corn meal and flour with salt and pepper to taste. Put corn meal in a shallow bowl. Coat each slice of tomato on both sides with mixture and place in skillet containing hot oil. Fry on med-high heat. Cook til coating is medium brown on both sides.

Nell’s Mother’s Cooked Spinach

1 sml. can spinach, chopped

3 eggs

1 T. bacon drippings

1/2 c. water

  Place spinach in skillet - don’t drain. Add water, bacon drippings and salt/pepper to taste. Cook til spinach is tender.  All the water should be cooked off. Beat eggs and scramble in skillet with spinach until dry.

For a healthier version, substitute olive oil for the bacon drippings.

Also, Poke Sallet, when in season, can be substituted for spinach. Be sure to wash well and NEVER cook poke sallet once the berries have come on the bush - then it’s poisonous.

Fried Chicken

1 large fryer, cut up

1 c. flour

1 egg beaten

Salt and pepper

Cooking oil

  Mix flour with salt and pepper to taste. Coat chicken on both sides with flour. Dredge chicken through beaten egg and coat again on both sides with flour. Cook in hot oil (Mother used lard) on high heat until brown on both sides. Reduce cooking temperature to medium-low and place lid on skillet. Cook til done.  Mother tested with a fork for doneness.

Nell

Mushroom Pie

4 T. butter

1 t. salt

1 lb. fresh mushrooms

1/2 c. cream

1/4 t. white pepper

1/4 t. garlic powder

1 pie crust

  Melt butter in saucepan, add mushrooms, cook gently for 10 minutes, then add cream. Pour into baking dish or casserole, cover top with pie crust and cook for 10 minutes at 375 degrees, until crust is done.

Jenny Johnson

Sweet Potato Pecan Balls

1 1/2 c. mashed, cooked sweet potatoes

1/4 c. orange juice

1/2 t. vanilla extract

3 T. sugar

1/2 c. chopped pecans

  Mix potatoes, orange juice, vanilla and sugar. Shape into balls  using about 2 tablespoons for each.  Roll in pecans and place on greased cookie sheets.  Bake at 350 degrees for 20 minutes.

Stephanie Troup

Chocolate Sunday Pie

1 env. gelatin (unflavored)

1/4 c. cold water

3 egg yolks

1/2 c. sugar

1/4 t. salt

1 c. scalded milk

1/2 t. vanilla extract

3 egg whites, beaten stiff

1 c. heavy cream, whipped

1 oz. chocolate slivers

1/2 c. pecans, chopped fine

2 pie shells, deep-dish, thawed

  Soften gelatin in cold water, let it stand. Combine next three ingredients and slowly add the scalded milk. Cook in double boiler til mixture coats back of spoon, sticking to it.

Add softened gelatin and stir til dissolved, cool. Add vanilla, fold in egg whites, whipped cream and pour all into thawed crusts. Sprinkle chopped pecans and slivered chocolate over top of pies, chill thoroughly.

Gale Nichols

July 2009

Simply Sweet

Creamy Fruit Dip

1 8-oz. pkg. cream cheese, softened

1/3 c. orange marmalade

1/4 c. walnuts, chopped

Milk as needed to make thinner

 Mix all ingredients together, cover and put in fridge til ready to serve.  Arrange fruit slices in a circle around the dip, which can be poured into a bowl in the center of the fruit.  This is good with bread sticks also.

Quick Fig Bars

1 box pineapple cake mix (Duncan Hines)

1 c. fig preserves

2 c. nuts, chopped

2/3 c. oil

1 c. coconut

1 egg

1 t. vanilla extract

 Preheat your oven to 350 degrees.  Mix the cake per the box directions, add rest of the ingredients and mix well.  Grease a 9 x 15" baking dish and pour mixture into the pan, bake for 30 minutes.

Dried Apricot Balls

1 lb. dried apricot

2 c. flaked coconut

½ c. sugar

½ c. frozen orange juice concentrate, not diluted

1 c. vanilla wafers, crushed

Using a food processor chop your apricots finely, add to larger bowl.  Chop the coconut and wafers finely in processor, put all ingredients back in processor bowl, add orange juice and sugar at the last. 

Process until well blended, then roll into 1 inch balls.  Coat with additional sugar, place on tray and refrigerate til firm.  Store covered in refrigerator.

Nutty Chocolate Balls

2 pkgs. semi-sweet chocolate chips

15 oz. can Eagle Brand     sweetened condensed milk

1 t. almond extract

Pinch Salt

1 c. pecans, chopped fine

1 T. cocoa powder

  Melt your chocolate and milk in a saucepan, stir til blended, melted and smooth. Remove from heat and add your extract and a pinch of salt.  Place in a buttered dish, cover and set in fridge for an hour and you notice that it  begins to get firm.

Shape into small balls and roll in the nuts til covered. Layer on plate in a single layer, dust lightly with cocoa powder.

These can be refrigerated til used, or frozen for later use. You can use shredded coconut to roll them in, if you prefer.     

Oatmeal Fudge

1 square unsweetened chocolate

½ c. sweetened condensed milk

1 stick butter

2 c. sugar

2 ½ c. quick oatmeal

½ c. nuts, chopped

In a saucepan slowly heat the chocolate and butter.  Add the sugar and milk, increase heat.  Cook for 2 minutes.  Remove and pour over oatmeal and nuts. 

Beat well til cool enough to drop by teaspoonfuls onto waxed paper.

Champagne Punch

1/4 c. sugar

1/4 c. lemon juice

½ c. boiling water

1 pint cranberry juice

1 c. orange juice

1/4 bottle white champagne or  2 7-oz. bottles ginger ale

Boil sugar in water til dissolved, add juices, mix and chill.  Just before serving, add the champagne or ginger ale.

Cheese Crisps

1 stick butter

½ t. dried red pepper flakes

1 c. flour

1 c. grated sharp cheddar cheese

Salt to taste

1 c. Rice Crispies

½ t. paprika

Mix all ingredients thoroughly and form into small marble-sized balls.  Place on greased cookie sheet, dip fork in flour and lightly mash each ball nearly flat.  Bake at 325 degrees for 10 minutes, remove from sheet to cooling rack.

Poppy Seed Cake

1 pkg. yellow cake mix

1 pkg. instant vanilla pudding

4 eggs

1 c. sour cream

½ c. cooking oil

1/3 c. poppy seeds

In a mixing bowl, place all above ingredients and mix well for 5 minutes.  Pour into greased Bundt pan and bake for an hour at 350 degrees. 

Remove from pan and while warm, drizzle with Sugar Glaze.

Sugar Glaze

1 ½ c. powdered sugar

3 T. butter

1 t. vanilla extract

Warm milk to make a paste

 Mix together the sugar, butter, extract and a bit of warm milk or cream to make a stiff paste.  Spread over cake while still warm.

June 2009

Old South Recipes, from Nancy Holliman

Summer Fruit Salad

Melon balls in season

Berries in season

Seedless grapes, sliced

Lemon Juice

Pineapple wedges

Maraschino cherries

Bananas, sliced

Fruit dressing (next)

  Dip the banana slices in the lemon juice. Mix fruits together and place on salad greens. Use any or all of the fruits suggested, or add your own! Drizzle with dressing, recipe follows.

Fruit Salad Dressing

12 marshmallows, diced

1 8-oz. pkg. cream cheese

1 pt. whipping cream

1 c. mayonnaise

1 c. toasted, sliced almonds

  Mix cream cheese and mayonnaise before adding marshmallows and almonds. Whip cream and fold into the cheese mixture. This goes well with many raw or jellied fruit salads and keeps well in the fridge.

Garlic Dill Potato Salad

3 lbs. new potatoes, peeled

1/2 c. sour cream

1/2 c. mayonnaise

1 1/2 t. dried dill weed

2 T dill pickle cubes

2 t. dijon mustard

1 1/2 t. lemon juice

2 t. chopped garlic

Salt & pepper to taste

  Boil potatoes til tender, about 30 minutes. Remove from pan, rinse in cold water, cut into slices or cubes and put in bowl. Combine other ingredients and pour over the potatoes. Refrigerate overnight before serving, to best combine all flavors.

Jane’s Corn Salad

2 12-oz. cans shoe peg corn, drained

2 tomatoes, seeded, drained and chopped

1 bell pepper, chopped

1 purple onion, chopped

1 cucumber, peeled, seeded and chopped

2 t. salt

1/2 c. sour cream

 4 T. mayonnaise

1/2 t. celery salt and pepper

1/2 t. dry mustard

2 T. white vinegar

  Mix all together and refrigerate. This will serve 8-10.

Spicy Black Bean & Cilantro Salad

1/3 c. olive oil

1/4 c. fresh lime juice

2 T. fresh cilantro, finely chopped

1 T. jalapeno pepper, minced

2 t. granulated garlic

1/2 t. cumin seeds

1/2 t. salt

2 cans black beans, drained and rinsed

1/2 c. red onion, chopped

1/2 c. chopped yellow bell    pepper

1/2 c. chopped red bell        pepper

2 c. white shoe peg corn, drained

  Mix ingredients together and marinate overnight. Serves 8 to 10.

Green Cabbage Salad

4 c. crisp, shredded cabbage

1/2 small jar pimiento slices

1/2 green pepper, diced

1 t. celery seed

1 t. salt

1/2 t. black pepper

3 t. Dijon or coarse ground mustard

4 T. sugar

3/4 c. garlic wine vinegar

1 garlic clove, minced

1/2 c. vegetable oil

  Wash, drain and combine vegetables in a serving bowl. Put remaining ingredients in a blender and whirl til salad dressing is thoroughly mixed.  Add dressing to salad just before serving.      Excess dressing keeps well in the fridge.

Asian Salad

1 lb. pkg. broccoli slaw

4 green onions, chopped

3 oz. Ramen noodles,         Oriental flavor

1/2 c. cashew nuts

1/2 c. sunflower seeds

1/4 c. canola oil

1/2 c. sugar

1/3 c. cider vinegar

Seasoning packet from the Ramen noodles

  Break up the noodles and mix with onions and slaw.  Mix oil, vinegar, sugar and seasoning and pour over the broccoli mix. Refrigerate for 24 hours.

Add cashew nuts and sunflower seeds an hour before serving.

Blushing Pears

2 cans pears

1 8-oz. pkg cream cheese

1/2 c. finely chopped pecans

Red food coloring

  Drain the canned pears and pat dry.  Mix cream cheese with the pecans. Spread this in the pear cavity and place face down on lettuce leaves.

Color tops of pears with a little red food coloring, thus the name.

May 2009

Louie Tippett told us about his Mom's wonderful creations.  Vera Tippett loved to cook and her family will always think of her and her tasty recipes!

Creamy Vegetable and Fruit Slaw

2 c. shredded cabbage

1 11-oz can mandarin orange segments, drained

1 8.5 oz can pineapple tidbits, drained 

1/4 c. grated carrots

1/4 c. raisins

1/4 c. thinly sliced celery

1 8-oz. carton lemon yogurt

1/3 c. Wheat Germ

2 T. light cream cheese, softened

Combine first 6 ingredients, mix well. Fold in yogurt, wheat germ and cream cheese.

Mix well and serve immediately or cover and chill for later.

Broccoli Casserole

2 boxes frozen broccoli cuts

1 8 oz. jar Cheese Whiz

1 can cream of mushroom soup

1 c. cooked rice

Cook rice by box instructions. Mix Cheese Whiz and soup, mix in cooked rice.

In a casserole dish mix broccoli and cheese mixture. Bake at 375 for one hour.

Sausage and Corn Casserole

1 lb. sausage

1 can whole kernel corn, drained

1 bell pepper, chopped

1 c. Cheddar cheese, shredded

  Crumble 1 pound sausage in skillet and brown well. Add 1/4 cup chopped bell pepper and brown. Make a white sauce       (below) then blend one cup of that with the sausage mixture and the corn.

Pour into casserole dish and top with grated Cheddar and cook in 350 degree oven for 30 minutes.

White sauce:

1 T. butter

1 cup milk

1 T. flour

  Melt butter, stir in the flour, dash of salt and pepper. Add cup of milk and cook one minute over low heat and gravy thickens.

Glorified Mashed Potatoes

8 medium cooked potatoes

1 stick butter

1 8-oz. pkg. cream cheese

1 carton sour cream

1 T. grated onion

Salt and Pepper to taste

  Mash all ingredients together. Put in casserole dish. Top with grated cheese and paprika. Heat through about 20 minutes, uncovered. (This recipe from Joanie Walker, Huntsville and was one of Vera’s favorites).

Fried Cabbage

1 head cabbage

8 strips bacon

Salt & pepper to taste

  In a large skillet fry bacon til crisp. Remove and add the       cabbage, coarsely chopped, to the grease in the skillet. Cook about 30 minutes, turning often.  Add salt and pepper and serve.

Orange Delight

1 - 16 oz. cottage cheese

1 sml. box orange jello

1 - 8 oz. Cool Whip, frozen

1 lrg. can crushed pineapple, drained

  Mix all ingredients in a large glass bowl and chill before         serving.

Yum Yum Cake

2 eggs

2 c. sugar

2 c. self-rising flour

2 c. crushed pineapple

  Beat eggs and sugar together.  Add flour and pineapple and stir well. Bake at 350 degrees for 35 minutes.

Topping:

1 c. sugar

1 stick butter

1/2 t. vanilla extract

3/4 c. milk

1 c. coconut

Mix and boil milk, butter and sugar together for 2 minutes, add the coconut. 

Pour over cake while still hot.

Bon Bons

1 can Eagle Brand milk

3 T. butter

2 boxes powdered sugar

1/2 package sweetened coconut, shredded

2 c. chopped nuts

  Mix all together, put in freezer 30-40 minutes to chill, roll into balls.  Freeze balls, then dip in melted chocolate.

Mounds

1 - 14 oz. pkg. coconut

1/4 c. sugar

1/4 c. melted butter

1 can Eagle brand milk

Mix, chill, make balls and freeze.

April 2009

Corned Beef and Cabbage

1 head cabbage, cut into 6 wedges

4 oz. baby carrots

1 corned beef (3 lbs.) with    seasoning packet

4 c. water

1/3 c. prepared mustard

1/3 c. honey

  Place cabbage in your slow cooker, top with carrots. Place packet seasoning on top of veges. Place the corned beef with the fat side up over the seasoned veges and add remaining. Cook on LOW, covered, for 10 hours.

Steak San Marino

1/4 c. plain flour

1 t. each salt and black       pepper

1 1/2 lbs. beef round steak, cut into 4 pieces

1 8-oz. can tomato sauce

2 lrg. carrots, chopped

1 onion, chopped

2 stalks celery, chopped

2 t. dried Italian seasoning

1 t. Worcestershire sauce

2 bay leaves

Hot cooked rice

  Mix flour, salt and pepper in small bowl. Dredge each piece of beef in the flour mixture, place in slow cooker.  Combine all remaining ingredients except the rice and pour over beef. Cover and cook on LOW 8-10 hours or on HIGH for 4-5 hours.  Remove and discard the bay leaves before serving. Serve sauce and steaks over the hot rice with some good bread.

Sweet & Sour Spareribs

4 lbs. pork spareribs

1 1/3 c. chicken broth

1 c. sherry wine

1/2 c. pineapple juice

2 T. packed brown sugar

2 T. cider vinegar

2 T. soy sauce

1 clove garlic, minced

1 t. each salt & black pepper

1/4 t. red pepper flakes

2 T. cornstarch

1/4 c. water

  Preheat oven to 400 degrees. Place the ribs in foil-lined shallow roasting pan and bake for 30 minutes, turning after 15 minutes. Remove from oven and cut meat into 2-rib portions. Place ribs in your slow cooker and add all remaining ingredients except for the cornstarch and water. Cover and cook on LOW for 6 hours.

Transfer ribs to a platter and keep warm. Let the liquid in your slow cooker stand for 5 minutes to allow the fat to rise and skim it off. Blend cornstarch and water til smooth, stir the mixture into the liquid in the slow cooker, mix well. Cook uncovered on HIGH for 15 minutes and slightly thickened. 

All you need is a salad and good bread.

Rustic Cheesy Potatoes

1/2 c. milk

1 can condensed Cheddar cheese soup, undiluted

1 clove garlic, minced

1/4 t. ground nutmeg

1/4 t. black pepper

2 lbs. baking potatoes, cut into 1/4 inch slices

1 onion, thinly sliced

Paprika

  Heat your milk in a small pan over medium heat til small bubbles form around the edge. Remove from heat and add soup, cream cheese, garlic, nutmeg and pepper.  Stir til smooth.

Layer 1/4 of the potatoes and 1/4 onion in your slow cooker and top with 1/4 soup mixture. Repeat layers 3 times, using all ingredients. Cover and cook on LOW 6 to 7 hours and potatoes are tender, and most of the liquid is absorbed. Sprinkle with paprika and serve.

Apple Brown Betty

6 c. apples, peeled, cored and cut into eighths

1 c. bread crumbs

1 t. ground cinnamon

1 t. ground nutmeg

1/4 t. salt

3/4 c. packed brown sugar

1 stick butter, melted

1/4 c. finely chopped walnuts

  Lightly grease slow cooker, place apples on bottom. Combine remaining ingredients and spread over the apples. Cover and cook on LOW 3-4 hours or HIGH 2 hours. (for a 3-quart cooker)

Coconut Rice Pudding

2 c. water

1 c. uncooked long grain rice

1 T. unsalted butter

Pinch salt

2 1/4 c. evaporated milk

1 14-oz. can cream of          coconut

1/2 c. golden raisins

3 egg yolks, beaten

Grated peel of 2 limes

1 t. vanilla

Toasted shredded coconut

  Spray your slow cooker with nonstick butter spray. Place water, rice, butter and salt in medium saucepan. Bring to a boil, stirring frequently. Reduce heat to low, cover and cook 10 minutes.

Remove from heat and let stand covered 5 minutes.

Add evaporated milk, cream of coconut, raisins, egg yolks, lime peel and vanilla, mix well. Add rice, stir well. Pour into prepared slow cooker. Cover and cook on LOW 4 hours or HIGH 2 hours. Stir occasionally. Pudding will thicken as it cooks. Garnish with toasted shredded coconut.

March 2009

Cajun Corn Fritters

1 8-oz. pkg. hush puppy mix

2/3 c. buttermilk

1 large egg

1 t. Cajun seasoning

1 11-oz. can Green Giant Mexicorn, well drained

1 c. vegetable oil

  In a medium mixing bowl, place hush puppy mix, buttermilk and egg, beat til well mixed. Add Mexicorn. In a 12” skillet, heat oil on medium high heat. Put one heaping tablespoon of fritter mix in at a time, leaving about an inch between each fritter. Turn over to brown other side, be careful not to burn. Drain on paper towels and serve hot.

Honey-Pecan Sugar Snap Peas

  2 - 9 oz. boxes Frozen Green Giant Sugar Snap Peas

1/2 c. Honey Mustard        dressing

1/4 c. pecan pieces

  In a 2-quart saucepan heat the peas on medium heat for five minutes and thawed, drain well. Add the honey mustard dressing and pecans. Reduce heat to low and cover. Cook for 10 minutes and peas are heated through.

Mexicali Beef Casserole

1 - 16 oz. can refried beans

2 - 10 oz. cans Mexican style tomatoes, drained

1 large onion, diced

1/4 c. sliced green olives

4 oz. lean ground beef, broiled and drained

6 oz. 2% Monterey Jack Cheese or pepper jack cheese

4 T. chunky salsa

6 oz. Mission Tortilla strips

  Preheat oven to 375 degrees. Spray a 9” non-stick frying pan with Pam. Cook onion til clear. In a large casserole dish, layer the beans, half of the tomatoes,     onion, half of olives and salsa. Make next layer with ground beef, rest of tomatoes and olives. Top with cheese. Bake at 375 degrees for 30 minutes til hot and bubbly. Serve with tortilla strips and salsa on the side.

Old Dutch Apple Strudel

2 c. apples, peeled & sliced

1/2 c. honey

2 t. cinnamon

1 t. lemon juice

1 T. butter

1 cup plain flour

1 c. sugar

1 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 egg, beaten

  Arrange apple slices in buttered baking dish. Drizzle honey over the apples and sprinkle with cinnamon and lemon juice. In a large bowl combine the flower, sugar, baking powder, soda and salt.  Stir in the beaten egg until mixture is crumbly. Spoon mixture over the apples and bake at 350 degrees for 30-40 minutes and crust is golden brown.

Mama’s Alabama Cake

1/2 c. buttermilk

1 c. rolled oats, divided

2 sticks butter, room temp

1 c. dark brown sugar, packed

3 large eggs

1/2 c. molasses

1 t. vanilla extract

1/2 t. allspice

1 t. baking powder

1/2 t. salt

1 1/4 c. whole wheat flour

1/2 c. unbleached, plain flour

1 large baking apple, peeled & cored, cut into small pieces

1 c. pecan pieces

1/4 c. light brown sugar

1/2 t. cinnamon

Caramel Sauce

1/4 c. dark brown sugar

1 - 11 oz. pkg. butterscotch chips

2 T. butter

1 c. half n’ half

Vanilla ice cream

  Preheat oven to 350 degrees. Spray a 9” spring form pan with Pam. In a small bowl combine the buttermilk and 3/4 cup of the rolled oats. Let soak while mixing other ingredients. In a 3 quart mixing bowl, cream butter and dark brown sugar together. Add eggs, then molasses, vanilla and allspice.

Mix baking powder, salt and flours together. Add to the egg/butter mixture with oatmeal and buttermilk. Beat til well mixed and fluffy. Stir in the apple and pecans, pour into the prepared pan.

Smooth over the batter and top with remaining 1/4 cup rolled oats, light brown sugar, and cinnamon. Bake for 1 hour and an inserted toothpick comes out clean. While cake is baking, melt sugar, butterscotch chips and butter together in a 1 quart saucepan over medium heat. Stir til completely melted. Add the half n’ half, don’t let it boil. Cook til mixture coats a wooden spoon, keep warm. Poke holes in the baked cake and ladle two tablespoons of caramel sauce of the top of the cake, Remove spring form cake pan sides and let cool for 30 minutes, and cake can be cut with no crumbling.

Serve each piece of cake in serving bowls with a half cup of the caramel sauce poured over it, and a scoop of vanilla ice cream. Leftover sauce will keep in fridge for 2 days.

Helena Crutcher is the Activities Coordinator at Redstone Village/ Skilled Nursing . She loves to cook and often delights the residents with her flavorful dishes.

February 2009

Appetizer Pie

8 oz. cream cheese

2 T. milk

2 1/2 oz. dried chipped beef, cut into small pieces

2 T. instant minced onion

2 T. green pepper, chopped fine

1/2 t. garlic powder

1/2 c. sour cream

1/2 c. pecans, chopped fine

  Combine all in a casserole dish and bake at 350 degrees for 15 minutes. Remove and serve hot with your favorite crackers.

Hot Brown Rice

3 green onions, chopped

1 stick butter, melted

1 c. brown rice, uncooked

1 small can mushrooms

1 can beef consomme

1 soup can water

1/2 t. each oregano, thyme and garlic powder

Salt and pepper to taste

  Preheat oven to 325 degrees. Spray a 2-quart baking dish with cooking spray. Add all ingredients and bake for an hour. Stir after 30 minutes, cover for the balance of the baking time.

Spicy Pinto Beans

2 c. dried pintos

4 c. water

1 onion, coarsely chopped

8 oz. salt pork, diced

2 t. Tabasco sauce

Salt and pepper to taste

  Wash beans, pick over them to get the pebbles out. Soak overnight in water. Drain beans and put them in a large pot with the water and salt pork. Bring to boil, lower heat and simmer uncovered til tender - about 3-4 hours. Serve with a big ole wedge of cornbread.

Potato Soup

3 slices bacon, cooked crisp

1 sweet onion, chopped

1 carrot, chopped fine

3 c. potatoes, sliced thin

1 t. garlic powder

1/4 t. cayenne pepper

Salt and pepper to taste

1 c. water

1 c. Cheddar cheese,        shredded

3 c. milk

1/2 c. cream

  After you have cooked the bacon, crumble it and set it aside, saute the onion and carrots in the drippings.

Add water and potatoes to a saucepan and simmer til the potatoes are tender. Add all spices and milk, heat to boiling point.  Add cream.

When serving, sprinkle with the crumbled bacon & cheese. This is just the best on a cold night.

Hot Macaroni & Cheese

1 c. uncooked macaroni

3 eggs, slightly beaten

3 c. milk

1 1/2 lbs. Cheddar cheese

  Cook macaroni in salted water for 8 minutes, no more. Drain. Mix eggs and milk, pour the macaroni into the egg mixture. Spray a 9 x 13” baking dish with cooking spray and layer into the dish, in this order: macaroni, cheese, macaroni, cheese. Sprinkle top with black pepper. Bake at 400 degrees for about 35 minutes.

Lizzie’s Fried Chicken

1/2 c. plain flour

2 t. seasoned salt

2 t. pepper

1 t. paprika

1 t. garlic powder

1/2 t. cayenne pepper

3 lbs. chicken breasts, with bone and skin

  In a large bag, combine flour, salt, pepper, paprika, cayenne and garlic powder. Clean chicken breasts thoroughly and pat dry. Add them one at a time to the bag and thoroughly coat with dry ingredients.

In a deep, heavy skillet, pour enough oil to measure 1/2” up the sides. Heat til thermometer reaches 350 degrees. Add chicken pieces carefully in a single layer, cook for 10 minutes, turning once or twice so chicken browns evenly. Remove pieces to a rack and cover loosely with foil.

Grandma’s Bread Pudding

1 loaf dried bread, in pieces

1 t. vanilla extract

3/4 c. sugar

2 eggs

1 c. warm milk

  Mix all in a large bowl, pour into a baking pan. Bake for 35 minutes at 350 degrees.  Serve hot - this is great on these cold winter nights and is known to make you sleep like a baby.

Best Coconut Pie

1/2 c. self-rising flour

1 1/2 c. sugar

4 eggs, beaten

1 t. vanilla extract

1/2 stick butter, melted

7 oz. flake coconut

2 c. milk

  Blend together the sugar and flour, stir in the eggs and remaining ingredients. Pour into 2 greased 9-inch pie plates, bake at 350 degrees for 30 minutes.

January 2009

Tipsy Cake

4 egg yolks

1/4 c. sugar

Dash salt

2 c. scalded milk

½ t. vanilla

1 pkg. Lady fingers

Apricot jam

½ c. whiskey

Toasted almonds

Whipped cream

   Beat yolks and stir in the sugar and salt.  Stir milk in gradually and cook over hot water, stir constantly til mixture coats your spoon.  Chill, flavor with vanilla.

  Split the lady fingers and spread with the jam.  Put a layer in a glass bowl and pour whiskey over it, let the cake soak up the liquor.  Cover with half of the custard, repeat layer of lady fingers sprinkled with whiskey and pour over remaining custard. In a mixing bowl beat the cream cheese and sugar til creamy, add peanut butter and milk.  Beat slowly til smooth, 3 minutes.  Blend in the topping til no streaks appear, pour into pie shell and freeze.  When you serve, this is good with a topping of whipped cream and a drizzle of chocolate syrup, with a light sprinkling of crushed toasted peanuts.

Chocolate Popcorn

1 ½ c. sugar

1 T. butter

1 square unsweetened chocolate

3 qrts. freshly popped plain popcorn

3 T. water

  Boil your sugar, butter, chocolate and water til mixture spins a long thread.  Pour hot over popped corn and stir til all kernels are coated.  Delicious!!

Date Pecan Candy

2 c. sugar

1 c. milk

2 T. butter

1 c. pitted dates, chopped

1 c. chopped pecans

  Cook the sugar and milk to soft ball stage.  Add the butter, stir.  Add dates and cook slowly, stirring all the while til dates are dissolved.  Remove from heat and beat til mixture stiffens.  Add the pecans, stir and pour on thin, damp clean cloth.  Roll into a long loaf, let cook and slice thin.

Hot Pineapple Casserole

3 eggs, beaten

1 c. sugar

2 c. crushed pineapple

1/4 c. milk

4 c. cubed bread

  Open can of pineapple but don’t drain.  Take the crusts off the bread, mix together all ingredients.  Bake in buttered pan at 350 degrees for about 55 minutes.

Chocolate Puffs

½ c. Crisco oil

4 sq. unsweetened chocolate - melted

2 c. sugar

4 eggs

2 t. vanilla

2 c. self-rising flour

1 c. confectioners sugar

  Mix the oil, chocolate and granulated sugar. Blend in the eggs one at a time, add vanilla.  Stir flour into the mixture, chill for 2 hours.  Preheat your oven to 350 degrees.  Drop the dough by teaspoons into a bowl of confectioners sugar.  Roll in the sugar, making balls.  Place 2 inches apart on greased cookie sheet.  Bake 10-12 minutes. 

Amaretto Nut Fudge

4 c. sugar

2/3 c. Amaretto liqueur

2 c. half and half or light cream

1 c. chopped pecans

    In a large sauce pan combine all the ingredients and brush sides of pan with butter.  Stir over moderate heat til your sugar is dissolved, bring to a boil and cook without stirring til it reaches 238 degrees on a candy thermometer, or when a drop of the mixture forms a soft ball in cold water. 

   Remove from heat and stir in the nuts. Let stand til temperature drops to 140 degrees.  Beat with a spoon til mixture begins to thicken slightly, then pour quickly into a foil-lined 8-inch pan.  A Pyrex container, buttered, will work as well.  Let it stand til hard and cool.

Cream Cheese Delights

16 oz. cream cheese

½ c. sugar

2 eggs, beaten

1 T. lemon juice

sugar wafers

Foil baking cups

1 can Cherry or Strawberry pie filling

   Soften the cream cheese and mix together the rest of the ingredients.  Put a wafer in the bottom of each foil cup, spoon 2 tablespoons of the filling mixture into the cups on top of the wafer.  Bake for 10 minutes at 350 degrees.   Cool, then top with cherry or strawberry pie filling (1 tablespoon each).

December 2008

Sandra St. Clair’s Home Cooking

Cheese Tidbits

1 c. butter, softened

2 c. grated sharp Cheddar cheese

2 c. plain flour

2 c. Rice Crispies

1/4 t. red pepper

1/2 t. salt

  Combine all ingredients and mix well. Form into small balls and place on cookie sheet.

Press down with fork in crisscross fashion. Bake at 325 degrees for 20 minutes.

No Bake Party Mix

8 c. Crispix cereal

1 c. pretzel sticks

1 c. mixed nuts

3 T. vegetable oil

1 oz. pkg. dry Italian dressing mix

1/2 t. dill weed

1/4 c. canned Parmesan cheese

  Mix cereal, pretzels and nuts in a 2-gallon bag.  Add the oil and shake well, add the dressing mix, dill weed and cheese and shake to coat all.

Sweet Potato Fries

2 large sweet potatoes

4 T. vegetable oil

4 T. brown sugar

Salt and pepper to taste

  Microwave the potatoes a few minutes to you can safely cut them. Peel and slice into steak fries.  In a large bowl coat the potatoes with the oil, sugar and salt/pepper. Arrange on a cookie sheet covered with foil, bake for 15 minutes each side at 450 degrees.

Spinach Saute

10 oz. baby spinach

1/2 c. raisins

2 T. butter

1/2 c. apple juice

1/2 t. salt

1/2 c. nuts (pine nuts, walnuts or pecans)

  In a bowl microwave the raisins with the apple juice til tender. In a large saucepan melt the butter.  Add the spinach, salt, raisins with juice, add the nuts and saute briefly.  Serve hot.

Sweet Potato Casserole

3 c. mashed sweet potatoes

2 eggs, beaten

1/4 c. milk

1 c. sugar

1 t. vanilla extract

1/2 c. margarine

Topping:

1 c. brown sugar

1/3 c. flour

1 c. chopped pecans

1/2 c. butter

  Mix the potatoes, eggs, milk, sugar, vanilla and margarine      together. Place in a buttered baking dish. For the topping mix the sugar, flour, and pecans together, pour over the potatoes. Drizzle the melted butter over the top and bake at 350 degrees for 30      minutes.

Morton Allen’s Favorite Chess Pie

3/4 stick butter

3 eggs

1 1/2 c. sugar

1/4 c. milk

1/4 t. salt

1 T. corn starch

1 T. white vinegar

1 t. vanilla extract

  Cream butter and sugar, add eggs. Mix well and add the other ingredients. Pour mixture into unbaked pie shell. Bake at 350 degrees for 40-45 minutes.

This pie was the absolute    favorite of Morton Allen, a much-loved Huntsvillian whom Sandra cared for.

Turkey Tetrazini

1 8-oz. pkg. spaghetti, cooked and drained

3 c. turkey, cooked & chopped

8 oz. can mushrooms, drained

1/2 lrg. onion, diced

1 c. celery, diced

2 cans mushroom soup

2 T. butter

1 c. grated mozarella cheese

  Saute vegetables in butter a few minutes, combine with the turkey, mushrooms, soups, spaghetti. Top with the cheese and bake at 350 degrees for 30      minutes.

Santa’s Whiskers

1 c. butter

1 c. sugar

2 T. milk

1 t. vanilla extract

2 1/2 c. flour

3/4 c. finely chopped red and green candied cherries

1/2 c. chopped pecans

3/4 c. flaked coconut

  Cream butter and sugar. Stir in milk and vanilla, stir in flour, nuts and cherries. Form 2 rolls, 2x8”. Chill for several hours, then slice 1/4” thick. Roll each slice in coconut and bake at 375 degrees and edges are golden.

November 2008

Simple Comfort Foods

Spicy Smokies

2 lb. smoked sausage 

1 bottle barbeque sauce

1 green pepper, chopped

1 onion, chopped

   Boil the sausage til hot, punch hole in skin. When still warm, cut the sausage into one-inch pieces. Place in frying pan with 2 tablespoon oil. Fry for a couple of minutes. Add green pepper and onion and cook for 2 more minutes. Remove to glass bowl, pour warmed barbeque sauce over the pieces.

Serve with toothpicks, you won’t have any left!

Guacamole Dip

2 ripe avocados

1/4 t. onion powder

1/2 t. salt

1 tomato, finely chopped

1 T. fresh lime juice

1 t. garlic powder

1 T. chopped fresh cilantro

2 T. chopped green chili

  Cut each avocado in half, lengthwise. Remove pit, then scoop out pulp into a bowl. Mash with fork and stir in remaining ingredients. Use as a good dip with Nacho chips.

Savory Hash Browns

1 bag (32 oz.) frozen hash brown potatoes, thawed

1 16-oz. container sour cream

2 c. Cheddar cheese, shredded

1 can cream of chicken soup

1 c. chopped onions

1/4 c. butter, melted

  Heat your oven to 375 degrees. Combine all ingredients in large bowl & stir til blended. Transfer to a 13 x 9 inch baking pan and bake for one hour and top is brown.

Turkey & Brown Rice Salad

3 c. cooked brown rice, cooled

2 c. diced turkey or chicken

1 8-oz. can sliced water chestnuts

1 c. baby frozen peas, thawed

3/4 c. diced red bell pepper

1 c. prepared ranch dressing

  Combine all ingredients in a bowl and stir.  Chill well before serving.

Pistachio Salad

1 carton Cool Whip, large

1 lrg. pkg. pistachio pudding mix

1 lrg. can crushed pineapple with juice

2 c. miniature marshmallows

1 c. chopped pecans

  Mix the pudding and pineapple together and pour into a bowl, add the marshmallows. Add the Cool Whip and pecans. Pour into a dish or mold and refrigerate for serveral hours before serving.

Oriental Slaw

3/4 c. mayonnaise

2 T. soy sauce

1 t. sugar

1 t. salt