Salute to the Red, White and Blue - henderson.ca.uky.edu coffee, sugar and water until well blended and warm. ... Dissolve JELL-O in 1 cup boiling water. ... cold water and stir into

Salute to the

Red, White and Blue

2

Appetizers/Snacks/Beverages

Sausage Crescents Karen Hill

Town & Country Homemakers

16 oz. pork sausage, cooked and crumbled 8 oz. cream cheese, softened 2 cans (8-count each) refrigerated crescent rolls 1 cup shredded cheddar cheese

Mix sausage and cream cheese together and add cheddar cheese.

Separate rolls into triangles. Cut each triangle in half lengthwise.

Scoop a tablespoon of the sausage and cheese filling onto each roll and roll up.

Place on a greased baking sheet with point down.

Bake at 375 degrees for 13 to 15 minutes or until golden brown.

Makes 32 servings

Italian Pesto Sliders Kathy Johnston


12 slider rolls, cut in half but not pulled apart 1/2 cup pesto 2 tomatoes, sliced thin 1/2 pound thin sliced turkey lunchmeat 3/4 cup shredded Mozzarella cheese 1/2 stick butter, melted 1 teaspoon Italian seasoning

Preheat oven to 350 degrees. Spray a 9” x 13” pan with cooking spray and place the rolls, bottom-side down in the pan. Pulling top half back on each roll, spread roll with pesto. Add tomato slices, then add turkey and cheese.

Combine melted butter and Italian seasoning. Spread over top of the rolls.

Bake covered with foil for 15 to 20 minutes, then uncover and bake for an additional 5 minutes, until golden.

Party Cheese Ball Alice Langston

Afternooners Homemakers

2 (8 oz.) packages cream cheese, softened 3/4 cup (4 oz.) crumbled blue cheese 1 cup (4 oz.) shredded sharp cheddar cheese 1/4 cup minced onions 1 Tablespoon Worcestershire sauce Parsley OR chopped nuts

Place cream cheese in mixing bowl. Using mixer on low speed, blend in onions and Worcestershire sauce. Beat until fluffy, frequently scraping sides and bottom of the bowl.

Cover and chill 3 to 4 hours.

When chilled, shape into 1 large or 2 small balls. Roll in chopped nuts or parsley.

Return to refrigerator to chill for 2 hours or until firm.

Serve with crackers.

3

Slow Cooker Cocktail Smokies Linda Ayer

Anthoston Homemakers

2 (16 oz.) packages miniature smoked sausage links 1 (8 oz.) jar grape jelly 1 (12 oz.) jar barbecue sauce

Combine grape jelly and barbecue sauce in a slow cooker. Stir in miniature smoked sausage links. Cook on high until heated through.

Patriotic Chicken Salad Gina Brown


1 cup mayonnaise 1/2 cup bottled Italian salad dressing 3 chicken breasts, cooked and chopped 1 stalk celery, diced 1 stem of green onion, diced 1 cup dried cranberries 1 cup dried or fresh blueberries 1/2 cup chopped Granny Smith apples

Combine mayonnaise and salad dressing to make dressing for chicken salad.

In a separate bowl, combine chicken, celery and green onions. Add cranberries, blueberries and apples. Stir to combine. Toss with dressing until well blended.

Chill for 3 hours or overnight. Can be served as an appetizer or on a sandwich.

Keeps well for 3 to 4 days.

Serves 6 to 8 as a sandwich filling

Salsa Roll-Ups Karen Hill


4 oz. Neufchatel reduced fat cream cheese, softened 3 Tablespoons Thick N Chunky Salsa 4 (6-inch) flour tortillas 1/2 cup Mexican style 2% finely shredded four cheese blend 1/4 teaspoon chili powder

Mix cream cheese, chili powder and salsa together. Chill if needed to make a spreadable consistency and spread on flour tortillas. Top each with shredded cheese. Roll up tortillas tightly. Cut each crosswise into 5 slices.

NOTE—These can be made and rolled up but not cut into slices. Tightly wrap each roll-up in plastic wrap. Refrigerate up to 4 hours. Slice just before serving.

Makes 10 servings

Smokie Wraps June Hutcheson

Anthoston Homemakers

1 (14 oz.) package cocktail smokie sausages 1 can of crescent rolls

Unroll crescent rolls and cut each triangle into 5 pieces. Place each triangle around 2 smokies.

Place on lightly greased baking sheet.

Bake at 350 degrees until golden brown.

Makes 42 Smokie Wraps

Cocktail Meatballs Betty Middleton


1 lb. lean ground beef 1/3 cup dry bread crumbs 1/4 cup ground onion 1/3 cup skim milk 1 egg white, beaten 1/4 teaspoon salt 1/4 teaspoon ground allspice 1/8 teaspoon pepper

In a medium bowl, mix all ingredients. Shape into tiny balls and place on jelly roll pans or baking sheets with sides.

Bake at 350 degrees until brown.

Serve plain or in your favorite sauce, e.g. salsa.

Makes about 60 meatballs

4

Caramel Corn Betty Middleton


1 stick margarine 1/2 cup brown sugar 1/4 cup white corn syrup 1/2 teaspoon salt 1/2 teaspoon vanilla 1/4 teaspoon baking soda 4 quarts of popped corn

Combine margarine, sugar, corn syrup and salt in a large bowl.

Cook in microwave until mixture begins to boil. Continue boiling for 4 minutes.

Stir 3 times and then add baking soda and vanilla.

Put 4 quarts popped corn in an unrecycled brown grocery bag. Pour syrup mixture over corn and stir.

Place bag in microwave and cook for 90 seconds. Remove bag and shake very hard or stir. Return to microwave and cook an additional 15 seconds. Remove and shake again.

OPTIONAL—Nuts may be added during the final 15 seconds if desired.

Pepperjack Pimento Cheese Barbara Thurby


1 cup shredded sharp cheddar cheese 1 cup shredded pepperjack cheese 4 oz. cream cheese 1/4 cup mayonnaise 2½ Tablespoons pimentos 1/8 teaspoon pepper 1/4 teaspoon salt 2 to 3 dashes Worcestershire sauce

Mix cream cheese, mayonnaise, salt, pepper and Worcestershire sauce together.

Mix in pimentos.

Mix in shredded cheeses.

For best results, chill overnight before serving.

Homemade Granola Karen Hill


6 cup rolled oats (NOT quick cook oats) 1/4 cup vegetable OR canola oil 4 Tablespoons butter, melted plus more for greasing the baking sheet 1 teaspoon kosher salt 1 cup brown sugar 1/2 cup honey 1/4 cup apple juice 1/4 cup molasses 1 Tablespoon vanilla extract 1½ cups crispy rice cereal, (like Rice Krispies) 1 cup wheat germ 1/2 cup finely chopped pecans or walnuts 1/2 cup shelled honey roasted OR plain sunflower seeds 1/2 cup roughly chopped almonds.

Preheat the oven 350 degrees.

In a bowl toss the oats with the oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes, shaking or stirring twice during the cooking time and making sure the oats don’t burn. Set aside to cool a bit.

Reduce the oven temperature to 325 degrees.

In a medium saucepan combine the brown sugar, honey, apple juice and molasses. Stir the mixture until combined, then heat over medium heat until barely bubbling. Stir in the vanilla extract.

Toss together the toasted oats, rice cereal, wheat germ, pecans, sunflower seeds and almonds. Pour in the sugar mixture, stirring as you pour. Toss to combine—it will be sticky.

Thoroughly grease a baking sheet or line with greased foil. Tip the mixture onto the baking sheet, spread out and bake until golden, about 20 to 30 minutes.

Let cool, then use a fork to break into clusters.

Store in a jar until ready to use.

NOTE—I like to mix into yogurt and fruit.

5

Ham Pretzel Bites Marilyn Watson


1 cup cooked ham, ground 1 (3 oz.) package cream cheese 1/4 cup pecans, chopped 1/4 teaspoon Worcestershire sauce 1/2 cup parsley, crushed Grated onion, to taste 36 pretzel sticks

Combine cream cheese, ground ham, pecans, Worcestershire sauce and onion. Form into about 3 dozen balls. Roll in crushed parsley and place a pretzel stick in each ball to serve.

Makes 3 dozen

Pineapple Cheese Ball Judy Powell

Niagara Homemakers

1½ packages (12 oz.) cream cheese, softened 1 small can crushed pineapple, well drained Powdered sugar to taste (approximately 2 to 3 Tablespoons) Green onions, optional to taste (approximately 2 to 3 Tablespoons) Chopped ham, optional to taste (approximately 2 to 3 Tablespoons, I use deli ham) 1 cup crushed pecans

Combine all ingredients together.

Press into a bowl and chill.

When chilled, roll in crushed pecans.

Refrigerate until ready to serve.


Cheesy Jack-O-Lantern Judy Powell

Niagara Homemakers

3 green onions, divided 2 (8 oz.) packages cream cheese, softened 1 (8 oz.) package shredded cheddar cheese, divided 1/4 cup finely chopped red pepper 2 slices pepperoni Crackers for serving

Cut 4” length from green end of 1 onion, slice remaining green onions. Beat cream cheese and 1¼ cups shredded cheddar with mixer until blended. Stir in sliced onions and peppers. Refrigerate 1 hour.

Shape into a ball; roll in remaining cheddar. Cut pepperoni into shapes for the jack-o-lantern's eyes, nose and mouth; press into cheeseball to make face. Insert green onion pieces into top for stem.


6

Coffee Punch Karen Hill


1 cup sugar 1 cup water 1 gallon vanilla ice cream 1/2 gallon chocolate milk 1/4 cup instant coffee granules

Heat coffee, sugar and water until well blended and warm.

Cool.

Mix with remaining ingredients.

Banana Punch Karen Hill


3 cups sugar 1½ quarts water 1 (12 oz.) can frozen orange juice 1 (12 oz.) can water 2 (12 oz.) cans frozen lemonade 1 (12 oz.) can water 1 (50 oz.) can pineapple juice 5 ripe bananas

You will also need 3 (2 liter) bottles ginger ale

Bring sugar and water to a boil.

Mix juices and cans of water together and add to sugar/water mixture.

Peel bananas and blenderize. Add to the other ingredients and blend well. Place in a covered container and freeze.

To serve, partially thaw banana mixture and add ginger ale, stirring to blend.

Makes 50 servings

Hot Apple Cider Betty Middleton


1/2 cup brown sugar 1½ teaspoons whole cloves 1 orange, cut into slices 1 teaspoon whole allspice 6 (3-inch) cinnamon sticks 1 gallon apple cider

Mix cider and brown sugar in a pan. Tie cinnamon sticks and spices in coffee filter, place in pan, then add orange slices. Heat over high heat until warm, but do not boil. Turn heat to low and simmer. Ready to serve after a few minutes.

7

Salads & Soups

Creamsicle Salad Kim Fowler


1 box sugar free instant vanilla pudding 1 can mandarin oranges, drained 1 (8 oz.) container fat free Cool Whip, thawed 1 small box sugar free orange Jello

Dissolve JELL-O in 1 cup boiling water. Add 3 ice cubes to a 1-cup measure filling remainder with cold water and stir into Jello. Continuing stirring until dissolved then set aside for 5 minutes to cool.

Drain oranges and set aside. Using an electric mixer, blend in dry instant pudding mix to the Jello mix. Continue beating until pudding and gelatin mixture are well mixed. Let stand 15 minutes.

Fold in thawed Cool Whip and then the oranges.


Fourth of July Salad Kathy Johnston


3 to 4 cups torn Romaine lettuce 1/2 cup fresh blueberries 1/2 cup fresh strawberries, cut in small chunk 1 oz. crumbled Feta cheese 1/2 cup walnuts Poppy seed dressing for serving Mix all ingredients except dressing together in a large bowl.

Let guests put their own dressing on salad depending on their taste.

Enjoy!

Cool Whip Salad Becky Deutsch

Niagara Homemakers

1 carton small curd cottage cheese 1 regular size container Cool Whip, thawed 1 small box orange Jello 1 can crushed pineapple

Mix cottage cheese, Cool Whip and pineapple. Then mix in Jello, folding all ingredients well.

Refrigerate until serving time.

8

Pineapple Salad Barbara Thurby


1 cup pretzels 1/2 cup butter, melted 1 cup sugar (divided) 8 oz. cream cheese, softened 20 oz. can pineapple tidbits, drained 12 oz. container Cool Whip, thawed

Combine pretzels, butter and 1/2 cup sugar. Press into a 9” x 13” pan.

Bake at 400 degrees for 7 to 9 minutes. Do not over-bake! (I usually use a 375 degree oven.) Break into pieces when cooled.

In separate bowl, blend cream cheese and 1/2 cup sugar until well blended. Add in pineapple, then fold in Cool Whip.

Add pretzel mixture before serving.

Cherry Salad Becky Deutsch

Niagara Homemakers

1 can Eagle Brand Sweetened Condensed Milk 1 can crushed pineapple, do not drain 1 cup chopped nuts 1 large container Cool Whip, thawed 1 can cherry pie filling

Mix all ingredients in a large container.

This salad may be refrigerated or placed in freezer for a frozen salad.

Crockpot Meatball & Tortellini Soup—Easy! Dorothy Hendrickson

Afternooners Homemakers 1 (15.5 oz.) can cannellini beans 2 stalks celery 2 cloves garlic 1 (14.5 oz.) can diced Italian tomatoes 1 yellow onion, diced small 1 (32 oz.) container beef broth 1-lb. bag frozen cheese tortellini 1/2 Tablespoon Italian seasoning Salt and pepper to taste

Combine all ingredients except frozen tortellini in a 5-quart crockpot. Cook on low 5 to 6 hours. Add frozen tortellini during the last 30 to 45 minutes of cooking.

9

Tastes Like Lasagna Soup Karen Hill

Town & Country Homemakers 1½ lbs. ground chuck 1 onion, chopped 1 green bell pepper, chopped 3 cloves garlic, minced 1 (32 oz.) carton unsalted beef stock 1 (14.5 oz.) can petite diced tomatoes 1 (14.5 oz.) can petite diced tomatoes with basil and oregano 1 (15 oz.) can tomato sauce 2 teaspoons dried oregano 2 teaspoons dried basil 1/2 teaspoon garlic salt 1/2 teaspoon crushed red pepper 2 bay leaves 2 cups small bow-tie pasta 1/2 cup heavy whipping cream Ricotta Parmesan Topping—recipe below

In a large Dutch oven, combine ground chuck, chopped onion, bell pepper and garlic clove; cook over medium high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in beef stock, diced tomatoes, tomato sauce, oregano, dried basil, garlic salt, crushed red pepper and bay leaves. Bring to a boil over medium-high heat; reduce heat and simmer for 15 minutes. Add pasta and simmer until tender. Stir in cream.

Top each serving with Ricotta-Parmesan Topping.

Ricotta-Parmesan Topping— 1 cup ricotta cheese 1 cup grated Parmesan cheese 3 Tablespoons sour cream 2 Tablespoons chopped fresh parsley

In a medium bowl, stir together all ingredients. Store covered in refrigerator for up to 3 days.

Makes 6 to 8 servings

Potato Soup (Rafferty’s Recipe) Rita Pennington

Town & Country Homemakers 6 to 8 potatoes, peeled and diced 1 (8 oz.) package cream cheese 1 can cream of mushroom soup 1 can cream of celery soup 1 medium onion, chopped 1/2 to 3/4 cup butter 1 teaspoon garlic salt Optional—1/2 cup milk

In a large saucepan, place potatoes and onions, cover with water. Cook until done.

Add remaining ingredients (and milk if you like) and simmer.

Quick Veggie Soup Betty Middleton

Town & Country Homemakers 1 (16 oz.) package frozen mixed vegetables 1 (1 oz.) envelope onion soup mix 1 (46 oz.) can cocktail vegetable juice 1/2 pound lean ground beef 1 cup uncooked macaroni 3 cups water

Combine frozen vegetables, soup mix, macaroni, water and juice in a large heavy pan such as a Dutch oven. Bring ingredients to a boil.

In a non-stick skillet or in the microwave, cook ground beef until done, stirring to crumble. Drain well and stir ground beef into soup mixture. Reduce heat and simmer 20 minutes. Stir occasionally to keep macaroni from sticking.

10

Microwave Chili Betty Middleton


1 lb. ground turkey 1 medium onion, chopped 1 medium green pepper, chopped 1 clove garlic, minced 2 cups tomatoes (canned or cooked) 4 cans kidney beans, drained 1 (8 oz.) can tomato sauce 1 teaspoon salt 1/4 teaspoon oregano 2½ teaspoons chili powder (or more to taste)

In microwave safe container, brown meat in microwave on high for about 3½ minutes. Drain fat.

Add raw vegetables and microwave on high for about 4 minutes.

Stir in remaining ingredients. Cover bowl and microwave on high for 5 minutes.

Remove cover and stir. Cover again and microwave on medium power for 25 minutes.

Store covered in the refrigerator.

NOTE—Cooking this the day before serving allows the flavors to develop!


Carrot and Squash Curry Soup Gina Brown


3 Tablespoons olive oil 5 cloves garlic, minced 1 cup frozen chopped onions 3 whole carrots, washed and sliced thin 4 whole yellow squash, sliced Salt to taste 2 teaspoons curry powder 48 oz. chicken broth OR 4 teaspoons chicken bullion granules and 4 cups water

Heat olive oil in a heavy pot over medium heat. Add garlic and onions, stir. Add carrots and cook for 3 minutes or until they are tender. Add salt to taste.

Add squash to above mixture. Stir and cook for a few minutes until squash is soft and tender. Add additional salt to taste and curry powder.

Add chicken broth. Reduce heat to simmer, cover pot and cook for 1 hour.

Puree soup using an immersion blender or in batches in a regular blender. Return soup to pot and bring back to a simmer.

NOTE—This makes a pretty fall soup. Also, it would be a great appetizer soup. This also freezes well.

11

Breads Mexican Cornbread

Rita Pennington Town & Country Homemakers

1½ cups self-rising cornmeal 2/3 cup oil 1 cup milk 1/2 can chilies 3 eggs, beaten 1 small can cream style corn 1 cup grated cheese 1½ teaspoons baking powder

Mix above ingredients and bake at 375 degrees until done.

Spiced Pumpkin Bread Susan Morgan

Family & Consumer Sciences Program Assistant

1/2 cup all purpose flour 1¼ cups whole-wheat flour 1½ teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup melted margarine 1/2 cup sugar 1/2 cup honey 1/3 cup olive oil 2 cups pumpkin pie mix 2 eggs 1/3 cup chopped walnuts

Heat oven to 350 degrees.

Mix flours, baking powder, baking soda, and salt; set aside.

In a large mixing bowl, whisk together margarine, sugar, honey, pumpkin pie mix and olive oil. Blend in eggs.

Add in flour mixture and stir until dry ingredients are moistened.

Spray a 8” x 4” loaf pan with non-stick cooking spray.

Pour batter into pan; sprinkle walnuts on top of batter.

Bake for 1 hour. Remove from oven and cover with foil. Return to oven and bake an additional 20 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes and remove from pan.

Makes 16 slices

12

Make Ahead Artisan Quick Black Bread Andrea Searcy Wilson Central Homemakers

3 cups lukewarm water (boiled, cooled tap water is recommended) 1 Tablespoon granulated yeast (equivalent to 1 package dried yeast) 1 to 1½ Tablespoons salt 2 Tablespoons molasses OR dark corn syrup 1½ Tablespoons cocoa powder, unsweetened 2 teaspoons instant expresso OR instant coffee powder 2 Tablespoons cider vinegar 2 Tablespoons butter, melted 1 Tablespoon dark brown OR Muscavado sugar 1 cup rye flour 5½ cups all-purpose flour 2 teaspoons + a pinch caraway seeds—the pinch is for scattering on the top crust 1/4 teaspoon fennel seeds—optional 1/2 teaspoon cronstarch for brushing top crust 1/2 cup water to mix with the cornstarch

Mix the yeast, salt, molasses, cocoa, expresso powder, brown sugar, butter, caraway and fennel seeds and vinegar with the water in a 6 quart bowl or a lidded (but not airtight) food container. Mix in the flours without kneading, using a spoon or a heavy-duty stand mixer (with paddle or dough hook). If you are not using a machine, you may need to use wet hands to incorporate the last bit of flour.

Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate the container of dough and use over the next 8 days.

Cut off a 1 pound (grapefruit size) piece of dough. Using wet hands, quickly shape the dough into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Then form an oval-shaped loaf. Allow to rest and rise on a pizza peel prepared with cornmeal or on parchment paper for 40 to 90 minutes (cover with a large bowl for longer resting times).

Preheat baking stone or large cast iron griddle or pan near middle of oven to 400 degrees with an empty metal broiler tray on a lower shelf.

Mix cornstarch with enough water to form a paste. Add 1/2 cup water and whisk. Microwave or boil until mixture appears glassy (30 to 60 seconds). Using a pastry brush, paint the top crust with the cornstarch wash and sprinkle with the reserved pinch of caraway seeds. Slash the loaf with parallel 1/2” deep cuts with serrated bread knife.

Slide the loaf from the pizza peel directly onto the heated stone (or place with parchment paper onto the stone—removing paper after 15 minutes to crisp bottom crust). Pour 1 cup of hot water into the broiler tray and quickly close the oven door.

Bake for 35 to 40 minutes until firm. Adjust baking times for larger or smaller loaves. Remove from oven and allow to cool on a rack before slicing.

13

Easy Pumpkin Muffins Kathy Johnston


1 box spice cake mix 15 oz. can pumpkin puree Walnuts, optional

Preheat oven to 400 degrees.

Mix cake mix and pumpkin. Batter will be thick!

Divide batter into 24 paper-lined muffin tins. (You can spray liners with non-stick cooking spray).

Bake 12 to 14 minutes until toothpick inserted comes out clean.

NOTE—Each muffin is only 2 Weight Watchers points; 75 calories, 16 carbs

Cantaloupe Bread Susan Morgan

Family & Consumer Sciences Program Assistant

Bread— 3 eggs 1 cup unsweetened applesauce 1 cup sugar 1 Tablespoon vanilla extract 2 cups pureed cantaloupe (about one 5” round melon) 1½ cups whole wheat flour 1½ cups all purpose flour 1 teaspoon salt 1 teaspoon baking soda 3/4 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger


Lightly grease and flour two 9” x5” loaf pans.

In a large mixing bowl beat together eggs, applesauce, sugar, vanilla and pureed cantaloupe.

In a separate bowl sift together flours, salt, baking soda, baking powder, cinnamon and ginger.

Add flour mixture to cantaloupe mixture; mix just until combined, pour into prepared pans.

Bake in the center of a preheated oven for 60 to 70 minutes, until a toothpick inserted into center of loaf comes out clean and top of loaf springs back when pressed.

Let loaves cool in pan for 10 minutes, run a knife around edge then turn out of pans to cooling rack.

Pour glaze over warm loaves. Allow glazed loaves to cool 1 hour before serving.

Makes 20 slices

Glaze—(Make prior to bread being done) 1/2 cup butter 2/3 cup dark brown sugar 1/2 cup chopped pecans

Combine butter and dark brown sugar in a microwave safe bowl. Microwave on high 3 minutes, stirring well at 1 minute intervals, until smooth and sugar is melted; add pecans to glaze.

14

Pumpkin Bread Rita Pennington


2/3 cup oil 4 eggs 2/3 cup water 2 teaspoons baking soda 1½ teaspoons salt 1 teaspoon ground cloves 1 cup pecans, chopped 2 2/3 cups sugar 1 (16 oz.) can pumpkin 3⅓ cups flour 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 2/3 cup of dates, chopped 1 orange, grated (use peel & all)

Cream together oil, sugar, eggs, pumpkin and water.

Sift together flour, baking powder, baking soda, salt and spices.

Add dry ingredients to pumpkin mixture and mix well.

Pour batter into greased and floured loaf pans. (Two 9” x 5” loaf pans OR 6 small loaf pans)

Bake at 350 degrees for 1 hour.

Makes 2 regular loaves or 6 small loaves

NOTE—Bread freezes well and keeps a long time!

15

Side Dishes Twice Baked Mashed Potatoes

Becky Deutsch Niagara Homemakers

5 lbs. potatoes, cooked 1 container sour cream 1 container chive dip 1 stick butter Dashes of: salt, pepper, garlic, chives 1 jar Cheese Whiz 1 package bacon bits 1 package shredded cheddar Mash potatoes with 1 stick butter. Mix in sour cream, chive dip, Cheese Whiz and dashes of all seasonings.

Lightly grease a 9” x 13” baking dish. Place mashed potato mixture in dish. Top with shredded cheddar and bacon bits.

Bake at 350 degrees for 20 to 30 minutes.

Herbed Tomatoes Dorothy Hendrickson


2 Beefsteak tomatoes, sliced 1/4-inch thick 1 Tablespoon dried basil 1 Tablespoon dried oregano 1 cup Parmesan cheese 2 Tablespoons fresh Italian parsley, chopped

Preheat oven to 400 F. Spray baking sheet with cooking spray. Place sliced tomatoes on baking sheet. Top each slice with Parmesan cheese. Mix basil and oregano together, then top each tomato slice with mixture. Bake for 10 minutes, until cheese melts. Remove from oven and top with chopped Italian parsley.

Serve immediately.

Zucchini Sausage Casserole Marilyn Watson


1 lb. sausage 1/2 cup onion 4 small zucchini, sliced 1/2 cup cracker crumbs 1 egg, beaten 1 cup shredded Italian cheese 1/2 teaspoon salt 1/4 teaspoon oregano Dash of garlic salt and pepper 1/2 cup cracker crumbs 1/2 cup shredded cheese

Brown sausage with onions; remove from heat and drain.

To the drained sausage and onion mix, add zucchini, half of the cracker crumbs, egg, shredded cheese, salt, pepper, oregano, and garlic salt. Mix well and pour into a greased 2 quart casserole.

Top with remaining cracker crumbs and shredded cheese.

Bake at 350 degrees for 25 to 30 minutes.

16

Pineapple, Corn and Bell Pepper Relish Gina Brown


2 cups fresh cubed pineapple 1/2 cup fresh or frozen corn kernels 1/3 cup finely chopped red bell pepper 1/4 cup thinly sliced fresh basil 3 Tablespoons finely chopped red onion 1 Tablespoon cider vinegar 1 teaspoon sugar 1/4 teaspoon salt

Combine pineapple, corn, red bell pepper, basil and onion.

In a separate bowl, mix vinegar, sugar and salt.

Toss the pineapple mixture with vinegar mixture.

Serve as a side dish or relish with fish or chicken.

Red, White and Blue Deviled Eggs Judy Powell

Niagara Homemakers

Eggs Red and blue food coloring Hellmann’s Real Mayonnaise Hellmann’s Dijonnaise OR mustard Dill pickle juice (for flavor) Salt and pepper to taste

Pick out how many eggs you will need and boil them in salted water for about 20 to 30 minutes. When finished, drain off water and gently place the eggs in a bowl of ice water to soak until cool.

Peel shells off eggs while holding them under cold water—this will help shells to come off easier. After peeling, set eggs aside.

Fill a large bowl with water and a few drops of blue food coloring. Start off with just a few drops and add more until you get the color desired. Place hard-boiled, peeled eggs in the dyed water until the depth of color desired. Repeat, using the red food color.

Mix mayonnaise, Dijonnaise/mustard, pickle juice, salt and pepper for egg filling.

When eggs have been colored, cut in half and fill with mayonnaise mixture.

NOTE—The darker your color is the faster your eggs will color.

Broccoli Casserole Becky Deutsch

Niagara Homemakers

2 packages frozen chopped broccoli, cooked and drained 1/2 cup whipping cream 3/4 cup mayonnaise 3 eggs, beaten 1/2 teaspoon salt

Beat eggs and add to other ingredients. Mix well.

Pour into baking dish and bake at 350 degrees for 30 to 45 minutes.

Easy Corn Pudding Rita Pennington

Town & Country Homemakers 1 can cream style corn 1 can whole kernel corn 1 (8.5 oz.) box Jiffy cornbread mix 1 (8 oz.) container sour cream 1 stick, melted butter OR margarine 2 eggs, lightly beaten 2 cups shredded cheddar cheese


Combine the cans of corn, cornbread mix, sour cream, butter/margarine, and beaten eggs.

Pour into a greased pan.

Bake at 350 degrees for 30 minutes. Remove from oven and sprinkle shredded cheese over the top. Return to oven until hot and bubbly.

17

Scalloped Cabbage Marilyn Watson


4 cups shredded cabbage 1 teaspoon salt 1/4 teaspoon black pepper 2 Tablespoons flour 1/3 cup shredded cheddar cheese 3 Tablespoons butter 1 teaspoon salt 1/4 teaspoon black pepper 1 Tablespoon sugar 1/2 cup bread crumbs 1 cup hot milk

Drop shredded cabbage into a large saucepan of boiling water. Boil for 15 minutes, drain.

Layer 1/2 of the cabbage in a large buttered baking dish. Sprinkle with 1 teaspoon salt and 1/4 teaspoon black pepper. Sprinkle with 2 Tablespoons flour and 1/3 cup shredded cheddar cheese. Dot with half of the butter.

Top with remaining cabbage. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Sprinkle with the 1 Tablespoon sugar. Dot with remaining butter. Sprinkle with the bread crumbs and pour the hot milk over the top.

Bake at 400 degrees for 20 to 30 minutes or until the bread crumbs are golden brown.

Sweet Potato Casserole Becky Deutsch

Niagara Homemakers

3 cups mashed sweet potatoes 2 eggs, beaten 1/2 cup milk 1/2 teaspoon salt 1/2 stick butter, melted 1 teaspoon cinnamon 1/2 teaspoon vanilla 3/4 cup sugar

Mix ingredients together and place in casserole dish.

Topping— 1/3 stick butter, melted 1/2 cup flour 1 cup brown sugar 1 cup chopped pecans

Mix topping ingredients together. Spread over top of the sweet potatoes that were placed in the casserole dish.

Bake at 350 degrees for 35 minutes.

18

Kartoshnik with Cheese & Onions Andrea Searcy Wilson Central Homemakers

Ingredients— 3 large potatoes, peeled and quartered 5 eggs 1/4 cup heavy whipping 3/4 teaspoon salt 3/4 cup sharp cheddar cheese, shredded 3/4 cup Swiss cheese, shredded 1 medium onion, chopped 3 teaspoons baking powder

To serve— 1/2 cup butter, melted 1/2 cup sour cream 1/2 cup green onions, chopped

In a medium pot, add potatoes and cover with water. Boil until cooked. Drain and mash potatoes, then set aside.

Preheat oven to 450 degrees. Grease a 9” x 9” oven-proof baking dish with butter.

In a large bowl, beat eggs, add whipping cream and salt, whisking until blended. Add mashed potatoes and mix well. Add both cheeses and onions. Stir well. Add baking powder, again mixing well.

Pour potato mixture into prepared baking dish and level out.

Bake at 450 degrees for 35 minutes or until top has a nice light brown color. Remove from oven and let cool for 5 minutes. The Kartoshnik will rise when cooking, but will settle when removed from the oven and cooled slightly.

Cut into 3” squares and serve with the melted butter, dollop of sour cream and sprinkling of green onions.

NOTE—You can substitute plain yogurt or low fat sour cream.

Hashbrown Casserole Becky Deutsch

Niagara Homemakers

1 bag hashbrowns 1/2 cup milk 1 (8 oz.) container sour cream 1 can cream of celery soup 1 small onion, chopped 1 cup shredded sharp cheddar cheese Butter

Combine hashbrowns, milk, sour cream, soup and chopped onion.

Place in a lightly greased 9” x 13” baking dish. Top with shredded cheese and a few small pats of the butter.

Bake at 350 degrees for 1½ hours.

19

Easy Meatballs Over Buttered Noodles Dorothy Hendrickson


1 can cream of celery soup 1 can French onion soup 8 oz. sour cream 3 pounds frozen Italian meatballs 1 (8 oz.) package egg noodles 1/4 cup butter

In slow cooker, mix together soups and sour cream. Stir in the meatballs. Cook on high for 3 to 4 hours.

On the stove, bring lightly salted water to a boil, add pasta and cook until tender. Drain pasta and toss with butter. Serve meatballs and sauce over pasta.

Main Dishes Sausage & Egg Casserole

Becky Deutsch Niagara Homemakers

1 lb. Jimmy Dean Regular Sausage, cooked, drained and crumbled Sour dough bread, cubed 8 oz. grated sharp cheddar 1/4 of green bell pepper, chopped 1/4 of red bell pepper, chopped 1/4 onion, chopped 6 eggs 1 can cream of asparagus soup 2 cup milk Shake of pepper 1/2 teaspoon Dijon mustard

Spread these ingredients in the following order in a 9” x 13” casserole—cubed bread, cooked and crumbled sausage, grated cheese, green and red peppers, and onion.

Mix eggs with soup, milk, pepper and mustard. Pour over casserole and let set overnight.

Bake at 325 degrees, uncovered for 1 hour.

Meatballs in a Crockpot Barbara Thurby


1 can Campbell’s Cream of Mushroom (or Chicken) soup, low sodium 1 can College Inn Beef Broth, low sodium 1 packet Lipton’s Dry Onion Soup mix 2 Tablespoons A-1 Steak Sauce 1 (2 lb.) bag frozen meatballs 1 (8 oz.) container Daisy Sour Cream 1 (16 oz.) package egg noodles

In a 5 to 6 quart slow cooker, mix undiluted soups with beef broth, onion soup mix and steak sauce. Stir well.

Add in frozen meatballs. Cover and cook on low for 6 to 8 hours OR on high for 3 to 5 hours.

When cooked, stir in sour cream.

Cook noodles according to package directions, drain.

Mix noodles and meatballs together or serve meatballs on top of noodles.

Chicken Casserole Betty Pritchett

Central Homemakers

2 cups cooked, chopped chicken 1 box chicken flavored stuffing mix 1 (14 oz.) can Margaret Holmes Squash with Vidalia Onions, NOT drained 1 (10.5 oz.) can cream of chicken soup, 98% fat-free 16 oz. chicken broth

Spray casserole dish (at least 10” x 10”) with cooking spray. Empty stuffing mix into dish and add squash. Use a spoon to break up squash slices.

Add soup, chicken broth and chicken.

Stir until well mixed.

Bake at 350 degrees for 25 to 30 minutes until heated through.

NOTE—Your family will never know they are eating vegetables!

20

Chicken Pot Pie Rita Pennington


2 cans cream of potato soup 2 cups diced, cooked chicken 1/2 teaspoon pepper 1 (16 oz.) can Veg-All 1/2 cup milk 2 (9”) pie crusts, thawed

Combine all ingredients and spoon into prepared pie crust. Cover with top crust and crimp edges to seal. Make slits in crust to vent.

Bake at 375 degrees for 40 minutes, until lightly browned. Remove from oven and let cool 10 minutes before serving.

Quick Chicken and Barley Stew Gina Brown


3 bacon slices 1 Tablespoon olive oil 1 cup chopped, frozen onions 1 cup sliced carrots, 1/4 inch thick 1 cup sliced celery, 1/4 inch thick 1 Tablespoon minced garlic cloves 1 teaspoon Kosher salt 1/2 teaspoon black pepper 4 (6 oz.) chicken breasts, boneless & skinless 4 cups chicken broth 1 cup quick cooking barley 1 (10 oz.) package baby spinach

Cook bacon in a large Dutch oven over medium heat until crisp, turning once. Transfer bacon to a paper towel lined plate, reserving drippings in Dutch oven.

Crumble bacon and set aside.

Add olive oil to droppings in Dutch oven. Increase heat to medium high. Add onions, carrots and celery. Cook, stirring occasionally, until tender—about 3 to 4 minutes. Stir in garlic, salt and pepper. Cook for an additional minute.

Add chicken and broth to Dutch oven. Cook on medium high until broth begins to boil. Reduce heat to medium low. Stir in barley and cook until chicken is done—about 8 to 10 minutes.

Remove chicken and shred into large pieces. Return to Dutch oven and add spinach. Stir until wilted, about 1 minute.

Top each serving with crumbled bacon.

Makes 4 servings

Jo’s Round Steak & Mushroom Gravy Judy Powell

Niagara Homemakers 1 round steak 1 package Lipton Onion Soup 1 can cream of mushroom soup

Line baking dish with foil.

Put steak in baking dish.

Sprinkle onion soup over steak then pour on the mushroom soup.

Wrap in foil.

Bake at 425 degrees for about 45 minutes.

21

Cabbage Patch Stew Lois Page

Central Homemakers 1.5 pounds ground beef 4 celery ribs, chopped 1 medium onion, chopped 7 cups chopped cabbage 2 (16 oz. each) cans kidney beans, rinsed and drained 3 cups beef broth 1 (28 oz.) can diced tomatoes, NOT drained 1 (15 oz.) can tomato sauce 2 medium carrots, chopped 1/2 teaspoon sugar Salt and pepper to taste

In a large saucepan or Dutch oven, cook beef, celery and onion until meat is no longer pink and vegetables are tender.

Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 1 hour or until cabbage and carrots are tender.

Makes 3.5 quarts or 14 servings

Quick & Easy Chicken Stir Fry Linda Anderson

Central Homemakers 1 large package of Oriental frozen vegetables OR 3 packages of 12 oz. Oriental frozen vegetables 2 cans shredded white meat chicken (rinse with water after opening 1 small can water chestnuts 1/4 cup soy sauce

Cover the bottom of a large skillet with cooking oil. Add vegetables and cover skillet. Let vegetables steam cook in skillet until they are beginning to soften. Stir veggies then add chicken and water chestnuts, and soy sauce. Stir and cover. Continue cooking until all ingredients are hot—about 10 more minutes. Remove from heat and top with chow mien noodles or dried French fried onions, if desired.

Crock Pot Chicken & Noodles Judy Powell

Niagara Homemakers 4 boneless, skinless chicken breasts 2 cans cream of chicken soup 1 stick butter 2 (15 oz.) cans chicken broth 24 oz. frozen egg noodles

Cook chicken, soup, butter and broth in a crock pot on low for 6 to 7 hours.

Remove chicken and shred.

Add chicken back to crock pot, add noodles and cook on low for 2 hours.

Stir a few times while cooking.

NOTE—Great served with mashed potatoes!

22

Hot Chicken Salad Becky Deutsch

Niagara Homemakers

Mix together— 2 cups cubed cooked chicken 2 cups chopped celery 1 cup mayonnaise 1/2 cup toasted slivered almonds 2 Tablespoons lemon juice 2 teaspoons grated onion 1/2 teaspoon salt 1/2 cup shredded cheese & 1 cup crushed potato chips for topping

Spread in baking dish and top with 1/2 cup shredded cheese and 1 cup crushed potato chips.


Spam Casserole Kim Fowler


2 sleeves of saltine crackers, crushed 1 lb. cheddar cheese, shredded 6 eggs 2 cans of Spam 1 quart milk

Mix all ingredients and put in a 9” x 13” baking dish. Bake at 350 degrees until brown.

Chicken Thighs with Slow Cooked Marinara Gina Brown


1.5 lbs. ripe tomatoes 2 garlic cloves, crushed 1/2 cup frozen onions, chopped 3 Tablespoons tomato paste 1 bunch fresh basil stems, plus 1/4 cup basil leaves 1/2 teaspoon black pepper 2 teaspoons Kosher salt, divided 1 Tablespoon olive oil 1 lb. uncooked fettuccini, cooked according to package directions 1/4 cup grated Parmesan cheese

Combine tomatoes, garlic, onion, tomato paste and basil stems (tie with a string for easy removal) in a 6-quart slow cooker.

Sprinkle thighs with pepper and 1 teaspoon Kosher salt. Heat oil in a large skillet on medium high heat, add chicken thighs and cook until golden brown, about 2 minutes per side.

Transfer chicken to slow cooker and nestle into the tomato mixture.

Cover and cook on low until tomatoes break down and chicken is very tender, about 2 to 3 hours.

Transfer chicken to a cutting board to cool a bit, then shred. Remove and discard basil stems from slow cooker.

To the tomato mixture still in the slow cooker, stir in remaining 1 teaspoon Kosher salt. Process mixture for about 30 seconds using an immersion blender. Return shredded chicken to slow cooker.

Toss cooked pasta with tomato-chicken mixture.

Divide evenly into 6 bowls and garnish with basil leaves and grated Parmesan.

NOTE—I have used this sauce without pasta as a great marinara sauce.

23

King Ranch Chicken Faye Gentry

Central Homemakers

4 cups chopped, cooked chicken 1 large onion, chopped 1 large green bell pepper, chopped 1 (10.75 oz.) can cream of chicken soup 1 (10.75 oz.) can cream of mushroom soup 1 (10 oz.) can diced tomatoes & green chilies 1 garlic clove, minced 1 teaspoon chili powder 12 (6-inch) fajita-sized corn tortillas 2 cups (8 oz.) shredded sharp cheddar cheese

Stir together the chicken, onion, bell pepper, soups, tomatoes and green chilies, garlic, chili powder.

Tear tortillas into 1-inch pieces and layer 1/3 of the tortilla pieces in a lightly greased 6-quart slow cooker. Top with 1/3 of chicken mixture and 2/3 cup of shredded cheese.

Repeat layers twice.

Cover and cook on low 3½ hours or until bubbly and edges are golden brown. Uncover and cook on low an additional 30 minutes.

Makes 6 servings

Summer Stir Fry Gina Brown


1 lb. raw medium shrimp, peeled & deveined 2 Tablespoons canola oil 1/2 teaspoon Kosher salt, divided *4 oz. Haricots verts (French green beans trimmed & cut into 1-inch pieces) 4 green onions, white and green parts chopped separately 2 garlic cloves, chopped **1/2 teaspoon finely chopped peeled fresh ginger 4 cups cooked long-grain white rice, cooled (best if prepared a day ahead) 2 large eggs, lightly beaten 1/3 cup small basil leaves (do NOT substitute dried basil) 3 Tablespoons soy sauce 1 teaspoon toasted sesame oil

In a wok or large skillet over high heat, add shrimp, 1 teaspoon oil and 1/4 teaspoon salt. Cook, stirring occasionally until shrimp are opaque, about 2 minutes. Remove shrimp and set aside.

Add green beans, ginger and remaining 1 Tablespoon oil. Cook, stirring constantly, until beans are tender, about 1 minute.

Add cooked rice and remaining 1/4 teaspoon salt, tossing to break u clumps. Cook, stirring occasionally, until rice begins to crisp, about 4 minutes.

Push rice mixture to the side. Add eggs to the other side and cook, stirring often until scrambled, about 1 minute.

Combine eggs and rice. Add shrimp, basil, soy sauce and sesame oil. Cook, stirring constantly just until combined and heated through, about 1 minute.

Garnish with green parts of onions.

NOTE— *Can substitute regular green beans, but steam them before adding to dish. **Can substitute 1/2 teaspoon ground ginger

Five Layer Casserole Linda Anderson

Central Homemakers

2 lbs. ground beef 1 can golden mushroom soup 1/2 package dry onion soup mix 1 package mild cheddar cheese, shredded 1 package tater tots

Break ground beef (uncooked) into pieces and place in a 9” x 9” baking dish.

Spread mushroom soup over meat.

Sprinkle onion soup over mushroom soup.

Sprinkle shredded cheese over onion soup mix and place tater tots as the final layer.

Bake at 350 degrees for 1 hours.

24

Siberian Pelmeni (Dumplings) Andrea Searcy Wilson Central Homemakers

Dough— 3 cups all purpose flour 1/2 cup milk, warmed 1/2 cup water, warmed 3 eggs 1 teaspoon salt 1 Tablespoon oil

Filling— 1/2 lb ground beef 1/2 lb ground pork 1 large onion, chopped 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon garlic, chopped 2 Tablespoons butter (for sautéing onion) (about 2 cloves)

Directions for dough— In a large mixing bowl, combine flour and salt, then make a deep well in the center. Drop in the eggs and add the milk and water. With a large spoon, slowly and thoroughly mix the dry mixture into the liquid ingredients. Do this until the dough can be gathered into a ball.

Transfer dough to a lightly floured surface and knead it by folding it end to end, and then pressing it down and pushing it forward several times with the heel of your hand. Sprinkle dough with extra flour when necessary to prevent it from sticking to the working surface. Knead for 10 to 12 minutes or until the dough is smooth and elastic. Shape it into a ball, wrap it loosely in wax paper and allow to rest at room temperature for 1 to 2 hours.

Filling— In a large and heavy skillet, melt butter over medium heat. Add chopped onions and garlic and cook for 3 to 4 minutes, stirring frequently until the onions are soft and light colored. Drain excess butter before mixing onions with the ground beef, ground pork, salt and pepper until well combined. To make the mincemeat more tender and juicy, add a bit of milk.

Assembly— Roll out dough (use about half or quarter of the dough at a time) about 1/32 to 1/16 of an inch—(about a dime’s thickness). Cut into 2 to 3 inch circles using a cookie cutter or glass (or lay dough over a Pelmeni mold). Spoon about 1 teaspoon of filling onto each and fold dough in half, crimping or pinching the edges together. The dough should look translucent, but be sure there are no holes, because if so, the meat will be hard after cooking. As you are making the Pelmeni, put them onto a flour-dusted plate and keep dusting between layers so they do not stick together. Put in freezer for 30 minutes before cooking. Pelmeni can also be frozen to be cooked later (can be kept in freezer for a very long time).

Cooking— Bring a large pot of lightly salted water (or beef broth) to a simmer and drop small batches of frozen Pelmeni into simmering water. Cook and stir until the meat is cooked and Pelmeni float to the top, about 5 to 7 minutes. Continue cooking an additional 5 minutes. Transfer to serving plates using a slotted spoon.

Serving— Serve with butter, sour cream, vinegar, broth, mustard, horseradish sauce, tomato sauce, soy sauce, ketchup or dust with curry and cilantro then drizzle with hot sauce. NOTE—Pelmeni can also be fried in butter to a golden brown after boiling.

25

10 Minute Meatloaf Linda Anderson

Central Homemakers—

1 lb. ground beef 1 egg 1/2 cup bread crumbs OR quick cook oats 1/4 cup onion, chopped OR 2 Tablespoons onion soup mix 1/2 cup diced tomatoes OR tomato sauce Salt & pepper to taste Tomato ketchup OR tomato sauce for top

Mix all ingredients except ketchup/sauce for top.

Shape into a round or oval-shaped loaf and place in a microwave safe dish. Cover the top of the loaf with tomato ketchup or sauce.

Cover baking dish with wax paper or microwave safe lid.

Microwave on HIGH for 10 minutes, turning dish after 5 minutes.

Remove from microwave and drain then cover with foil. Let stand for 10 minutes before slicing.


NOTE—When I make a larger meatloaf I use about 3 lbs. ground beef and triple other ingredients. Cook for about 15 minutes, then check to see if done. If not, then cook an additional 5 to 10 minutes. Do not overcook.

Crock Pot Breakfast Casserole Judy Powell

Niagara Homemakers

1 (26 oz.) bag frozen hashbrowns 12 eggs 1 cup milk 1½ Tablespoons ground mustard 1 (16 oz.) roll sausage Salt and pepper 1 (16 oz.) bag shredded cheddar cheese

Spray crockpot with cooking spray and place frozen hash browns in the bottom..

Cook and drain the sausage, then add to hash browns. Add cheese, then mix all together.

In a large mixing bowl, whisk eggs, milk, ground mustard, salt and pepper. Pour egg mixture evenly over ingredients in the crock pot. Use a spoon to even out if necessary.

Place crock pot on low and cook 8 to 10 hours.

Chicken Sopa Marilyn Watson Town & Country

1 large can condensed milk 2 fryers, boiled, skinned and deboned OR a roasted chicken skinned, deboned 2 cans cream of chicken soup 1 stick margarine 1 (6 to 8 oz.) can green chilies, chopped 1 medium onion, chopped 1 package of 12 flour tortillas 1/2 lbs. Mexican blend shredded cheese

Melt margarine in a skillet and sauté chilies and onions until clear. Add 2 cans cream of chicken soup, condensed milk and heat.

In a large baking dish, line bottom with 6 buttered tortillas (may overlap).

In alternating layers add 1/2 of the chicken, 1/2 of the sauce and 1/2 of the cheese. Then start another layer, using remaining cheese less 1/2 cup.

Put remaining 6 tortillas on top and sprinkle with remaining 1/2 cup cheese.


Makes 8 servings

26

Chicken Kotletki with Sour Cream Sauce Andrea Searcy Wilson Central Homemakers

Filling— 3/4 lb. fresh mushrooms, finely chopped 1/4 teaspoon salt Pinch black pepper

Patties— 2 lb. ground chicken 2 cups fresh bread crumbs 1/2 cup light cream 1 egg, lightly beaten 1½ teaspoons salt Pinch each of: cayenne pepper, nutmeg and black pepper

Frying— 2 Tablespoons butter 1 Tablespoon oil

Sauce— 2 Tablespoons butter 1/4 cup green onions, finely chopped 2/3 cup whipping cream 2 teaspoons white vinegar 2/3 cup sour cream 1/4 teaspoon salt

A pinch is sometimes defined as 1/16 of a teaspoon. Filling—

Melt butter in skillet over medium heat, sauté mushrooms with salt and a pinch of pepper until mushrooms are browned and liquid has evaporated. Remove 1 Tablespoon of mushrooms and reserve to add to the sauce.

Patties—

In a large bowl, mix together 1 cup of the breadcrumbs and the light cream; combine wit the chicken, egg, salt and pinches of cayenne, nutmeg and black pepper. Spread remaining breadcrumbs in a shallow pan. Divide chicken mixture into 8 portions. With wet hands, form each portion into an oblong patty. Flatten slightly and in the center of each, place 1/8 of the mushroom filling. Fold over and pat chicken around filling. Roll each patty gently in bread crumbs and place on a waxed paper lined tray. Repeat with remaining chicken and filling to make 8 patties. Cover and chill patties.

This recipe can be prepared ahead up to this point.

Frying—

In 1 large or 2 medium skillets, heat together butter and oil. Arrange patties in a single layer and sauté over medium heat for about 5 minutes on each side, adding more butter if necessary, until patties are golden.

Sauce—

Meanwhile, in a small saucepan, melt butter and cook onions without browning for 2 to 3 minutes. Add whipping cream, increase heat to high and cook, stirring constantly, until cream thickens slightly. Reduce heat to low, add vinegar, sour cream and salt. Heat through, but do no boil. Add reserved mushroom filling. Taste and adjust seasoning.

To Serve—

Spread each kotletki with a large spoonful of sauce when serving.

27

No Bake Oat Bars Kim Fowler

Town & Country Homemakers 1 cup butter 1/2 cup packed brown sugar 1 teaspoon vanilla extract 3 cups quick cooking oats 1 cup semi-sweet chocolate chips 1/2 cup peanut butter

Grease a 9” x 9” square pan.

Melt butter in a large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes or until ingredients are well blended. Press half of mixture into bottom of the prepared pan. Reserve the other half for topping.

Melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan and spread evenly with a knife or the back of a spoon.

Crumble the remaining oat mixture over the chocolate layer, pressing gently. Cover and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Sweet Treats

Pecan Pie Cobbler Donna Jewell

Happy Knitters Homemakers 1 box refrigerated pie crust 2½ cups light corn syrup 2½ cups brown sugar 1/2 cup melted butter 4 teaspoons vanilla 6 eggs, lightly beaten 2 cups chopped pecans 2 cups pecan halves Vanilla ice cream, optional

Heat oven to 425 degrees. Lightly grease bottom of a 9” x 13” glass baking dish. Remove one pie crust from box and roll out to fit bottom of dish. Trim excess crust from edges.

In a large bowl combine corn syrup, brown sugar, butter, vanilla, eggs, and pecan pieces.

Spoon half of the filling over the crust.

Remove remaining crust from box and roll out to fit dish, trimming edges. Place on top of filling and lightly spray with cooking spray.

Bake for 14 to 16 minutes or until browned.

Reduce heat to 350 degrees. Carefully spoon remaining filling over crust. Arrange pecan halves over top and bake 30 minutes or until middle is set.

Remove from oven and cool 15 to 20 minutes.

Serve with vanilla ice cream, if desired.

Red Velvet White Chocolate Brownies Kathy Johnston

Town & Country Homemakers 1 red velvet cake mix 2 eggs 1/3 cup oil 1 cup white chocolate chips

Mix ingredients together and spread in a 9” x 13” pan.

Bake at 350 degrees for 14 minutes. Insert a toothpick to make sure they’re done. But DON’T OVERCOOK!

Melt-Aways Marilyn Watson

Town & Country Homemakers 1/2 cup butter 3 Tablespoons powdered sugar 1 cup sifted flour 1 cup chopped nuts

Cream butter with sugar; gradually add flour and mix thoroughly. Stir in nuts. Chill. Form teaspoonfuls of dough into marble-sized balls; place on ungreased cookie sheet.

Bake at 350 degrees for 20 minutes (until pale golden). Remove from sheet and while still hot roll in powdered sugar.

28

Candy Shop Pizza Karen Hill

Town & Country Homemakers 1 (18 oz.) package refrigerated chocolate chip cookie bar dough 1 (6 oz.) package chocolate morsels 1/2 cup chunky OR creamy peanut butter 1 cup coarsely chopped assorted candies— Nestle Crunch, Butterfinger, etc.

Preheat oven to 325 degrees. Grease large baking sheet or pizza pan.

Place whole bar of cookie dough scored-side down, shaping to fit prepared baking sheet.

Bake for 30 to 35 minutes or until golden brown. Immediately sprinkle chocolate morsels over hot crust; drop peanut butter by spoonfuls onto morsels. Let stand for 5 minutes or until morsels are shiny. Gently spread chocolate and peanut butter evenly over cookie crust.

Sprinkle candy in single layer over pizza. Cut into wedges. Serve warm or at room temperature.

Makes 12 servings

Persimmon Cookies Marilyn Watson

Town & Country Homemakers 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup persimmon pulp 2 eggs 2½ cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 cup chopped nuts

Cream butter, sugars, pulp and eggs. Add dry ingredients. Chill dough 1 hour. Roll in small balls and roll in sugar. Place on cookie sheet. Bake in 350 degree oven for about 10 to 12 minutes.

Easiest Pecan Bars Kim Fowler

Town & Country Homemakers 1 (8 oz.) can refrigerated crescent rolls 3/4 cup chopped pecans 1/2 cup sugar 1/2 cup corn syrup 2 Tablespoons butter OR margarine, melted 1 teaspoon vanilla 1 egg, beaten

Heat oven to 350 degrees.

Unroll dough and press in bottom and 1/2” up sides of a 9” x 13” pan. Firmly press perforations to seal.

Bake 8 minutes.

Meanwhile, in a medium bowl, mix remaining ingredients. Pour filling over partially baked crust. Bake 18 to 22 minutes longer or until golden brown. Cool completely, about 1 hour, and cut into bars.

Banana Oat Cookies Marilyn Watson

Town & Country Homemakers 1½ cups flour 1 cup sugar 1/2 teaspoon soda 1 teaspoon salt 1/4 teaspoon nutmeg 3/4 teaspoon cinnamon 3/4 cup margarine 1 egg 1 cup mashed bananas 1¾ cups rolled oats 1/2 cup chopped nuts

Stir dry ingredients together. Cut in margarine with pastry blender. Add egg, bananas, oats and nuts; mix well. Drop by spoonful about 1 inch apart onto ungreased cookie sheet. Bake in 400 degree oven for about 15 minutes.

29

Choco Surprise Cookies Marilyn Watson

Town & Country Homemakers 1 cup plain flour 1 teaspoon baking powder 1 teaspoon cinnamon 1 cup peanut butter 1/2 cup butter OR margarine, softened 1 cup brown sugar, firmly packed 2 eggs 1 (16 oz.) package milk chocolate stars Powdered sugar

Combine flour, baking powder and cinnamon. Set aside. Combine peanut butter and brown sugar in a large mixing bowl. Cream until fluffy. Add eggs; beat well. Gradually add dry ingredients, mixing well. Cover dough and chill at least 30 minutes (dough may be chilled in refrigerator overnight). Shape 1 teaspoon dough around each chocolate star. Place on lightly greased baking sheet. Bake at 350 degrees for 9 to 11 minutes or until lightly browned. Cool slightly on wire rack and then roll cookies in powdered sugar. Cool completely before storing.

Makes about 7 to 8 dozen

Pumpkin Lasagna Kim Fowler


2 rows of Golden Oreo cookies & 2 rows of Pumpkin Oreo cookies (or crushed ginger snaps) 8 Tablespoons unsalted butter, melted 1 (8 oz.) package cream cheese, softened 1/2 cup butter 1 cup powdered sugar 1 (16 oz.) contained whipped topping, divided OR whipped cream 2 (3.4 oz.) packages pumpkin instant pudding 3 cups milk White chocolate bar to make curls with (or vanilla candy)

Begin by crushing Oreos. For a very fine mixture, place Oreos in food processor. Place in zippered baggie and add melted butter. Mix until well combined.

Press bottom of a 9” x 13” pan, spreading to cover the entire bottom of the pan.

In a medium bowl, blend cream cheese, butter, powdered sugar and 1/2 of the whipped topping. Blend well and pour over Oreo crust.

In another bowl, mix instant pudding with milk. Whisk together until pudding begins to thicken. Pour over cream cheese layer.

Refrigerate for at least 5 minutes. Then top with remaining whipped topping, add white chocolate curls.

Refrigerate at least 1 hour before serving.

30

Cobbler Judy Powell

Niagara Homemakers 1 cup sugar 1 cup flour 2 teaspoons baking powder 2/3 cup milk 1 stick butter 1/2 teaspoon salt Fruit of your choice

Melt butter in pan.

Mix other ingredients together. Pour dough over batter. Put fruit on top.

Bake at 350 degrees for 30 minutes or until cake is done.

Pumpkin Crisp Karen Hill

Town & Country Homemakers 1 (15 oz.) can pumpkin 1 cup evaporated milk 1 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1 (18.25 oz.) package butter-flavored yellow cake mix 1 cup chopped pecans 1 cup butter, melted Whipped cream, optional Ground nutmeg, optional

Stir together the pumpkin, milk, sugar, vanilla extract and cinnamon. Pour into lightly greased 9” x 13” baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.

Bake at 350 degrees for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven and let stand 10 minutes before serving.

Serve warm or at room temperature with whipped cream, if desired. Sprinkle with nutmeg, if desired.


Easy Coconut Cream Pie Judy Powell

Niagara Homemakers 2 (3.4 oz.) packages vanilla instant pudding 2 cups cold milk 2 cups whipped topping, thawed and divided 1 cup angel flake coconut, divided 1 (6 oz.) ready-to-use graham cracker crust

Beat pudding mix and milk in a large bowl with a whisk for 2 minutes.

Stir in 1 cup whipped topping and 3/4 cup coconut and pour into crust.

Refrigerate for 4 hours or until firm.

Meanwhile, toast remaining coconut.

Top pie with remaining whipped topping, sprinkle with toasted coconut.

31

Applesauce Cake Betty Middleton

Town & Country Homemakers 1/2 cup margarine OR butter 1 cup sugar 1 egg 1 cup applesauce 1/2 teaspoon baking soda 1/2 teaspoon salt 1¾ cups all purpose flour 1 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg 1 teaspoon baking powder 1 teaspoon vanilla 1 cup raisins 1 cup chopped nuts

Cream margarine (or butter) and sugar. Add egg and beat. Sift flour with spices, baking powder and salt. Stir baking soda into applesauce and alternately add flour mixture to creamed mixture. Add vanilla, raisins and nuts. Bake at 350 degree in a 8” x 12” pan for 45 minutes.

Hawaiian Pineapple Coconut Poke Cake Judy Powell

Niagara Homemakers

1 French vanilla OR butter cake mix, plus ingredients to prepare 2 (3.4 oz.) packages coconut cream instant pudding 1 (20 oz.) can crushed pineapple, drained (reserve juice to use w/additional water for cake) 4 cups Half & Half 16 oz. contained frozen whipped topping, thawed 1 cup sweetened flaked coconut 1/2 cups macadamia nuts, toasted and chopped

Prepare cake mix according to package directions (add water to reserved pineapple juice for preparing cake mix). Bake according to directions using a 9” x 13” baking pan.

Remove cake from oven and using a wooden spoon handle (or something similar sized), poke holes over entire cake. The holes need to be fairly large.

Using a hand mixer, whip together pudding packages with 4 cups cold Half & Half. Whip until pudding begins to thicken slightly but is still pourable. Mix 1 cup of thickened pudding with crushed pineapple and pour over the cake and into the holes while cake is still hot. Then immediately spread the remaining pudding on top.

Place into the refrigerator and cool until completely set. Frost with thawed whipped topping. Sprinkle with the toasted macadamia nuts and 1 cup flaked coconut. Store covered and in refrigerator, allowing to chill thoroughly before serving.

Store covered

To toast macadamia nuts—Preheat oven to 350 degrees. Spread nuts in a single layer on baking sheet. Toast in oven for 6 to 8 minutes. Cool completely before using.

32

Orange Cake Betty Middleton

Town & Country Homemakers 1 package yellow cake mix 1 (3 oz.) package lemon gelatin 2/3 cup vegetable oil 2/3 cup water 4 eggs 1/2 cup orange juice 2 teaspoons grated orange rind

Combine dry ingredients in large mixing bowl. Add oil, water and eggs and mix as directed on cake mix box. Add orange rind. Pour mixture into an ungreased 10” tube pan. Bake at 350 degrees for 1 hour. Remove from oven and pour orange juice over hot cake. Let stand in pan for 1 hour before removing to a plate.

Apple Cake Rita Pennington

Town & Country Homemakers 2 cups sugar 1½ cups oil 2 eggs 3 cups chopped apples 3 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla 2 cups nuts

Mix sugar, oil, egg and apples in a bowl. Mix flour, soda and salt together in another bowl, then add to sugar, oil, eggs and apples. Stir in vanilla and nuts. Bake in a Bundt pan at 350 degrees for 1 hour (mixed fruit can be added to make into a fruitcake.

Tomato Soup Cake Betty Middleton

Town & Country Homemakers 1 cup sugar 1 can tomato soup 1/2 cup melted butter 2 cups flour 1 teaspoon nutmeg 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon ground cloves 1 teaspoon salt 1 teaspoon cinnamon 1 cup chopped nuts 1 cup chopped dates

Cream butter, sugar and soup. Sift all dry ingredients together and add to the creamed mixture. Add dates and nuts. Stir together well. Pour into a greased and floured 9’ x 13” pan. Bake in a 350 oven for 40 to 50 minutes.

Chocolate Caramel Cake Betty Middleton

Town & Country Homemakers 1 box chocolate cake mix 1/2 can reduced fat sweetened condensed milk 1 jar caramel ice cream topping 8 oz. low-fat prepared whipped topping Toffee bits, optional

Bake chocolate cake according to package directions using a 9” x 13” pan and cooled to a warm touch.

While cake is warm, punch holes in it using the handle of a wooden spoon.

Spoon the jar of caramel ice cream topping over the cake and into the holes. Then spoon the 1/2 can of sweetened condensed milk into the holes and over the top of the cake.

Refrigerate overnight, then top cake with whipped topping.

Sprinkle on toffee bits if desired.

33

Pumpkin Cheesecake Trifle Judy Powell

Niagara Homemakers 1 prepared angel food cake 1 pint heavy whipping cream 1/2 cup powdered sugar 2 (8 oz.) packages cream cheese (may use ‘light” version) 1 (15 oz.) can pure pumpkin (NOT pumpkin pie filling!) 3/4 cup brown sugar 2 teaspoons vanilla extract 3 teaspoons pumpkin pie spice, plus extra for dusting on top

Beat whipping cream and powdered sugar together until stiff peaks form. Set aside.

In another bowl beat cream cheese until light and fluffy. Add pumpkin, brown sugar, vanilla extract and pumpkin pie spice. Continue beating until thoroughly combined. Fold in 1/3 of the whipped cream.

Cut angel food cake into small pieces and line the bottom of your trifle dish with 1/3 of the cake.

Layer with 1/3 of the pumpkin mixture followed by 1/3 of the remaining whipped cream.

Repeat layers twice, finishing with remaining whipped cream.

Sprinkle with additional pumpkin pie spice, if desired.


Documents

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