Recipes

Recipes Page 4

Creamy Fruit Salad Note – This recipe is similar to the one in the March-April issue of “Taste Of Home” but changes were made to increase the servings with more fruit. 2 cans (11 ounces) mandarin oranges, drained 1 can (29 ounce) sliced peaches, drained 1 can (20 ounce) pineapple chunks, drained 2 cups miniature marshmallows 1 – 8 ounce cream cheese, softened 1 – 8 ounce plain yogurt ½-cup sugar In a bowl, combine oranges, peaches, pineapple and marshmallows. In a small mixing bowl, beat the cream cheese, yogurt and sugar until smooth; pour over fruit and toss to coat. Refrigerate for 15 minutes. Yield: About 10 to 12 servings.	Baked Corn 2 eggs, beaten 1/3 cup sugar 2 Tbsp. flour ½ cup milk 1 tsp. salt 1/8 tsp. pepper 1 (16 oz.) can corn - (drained) 2 Tbsp. melted butter Combine eggs. sugar, flour, milk, salt, and pepper in a mixing bowl. Add corn and 2 tablespoons melted butter. Mix well. Pour into greased baking dish. Sprinkle with nutmeg. Bake, uncovered, at 350 degrees for one hour. NOTE: Drain off all juice from the corn.
Mustard Eggs 10 hard cooked eggs 3 Tbsp. yellow mustard 2/3 cup sugar ½ cup vinegar 1 cup water pinch of salt Mix all ingredients except eggs and heat. Add Eggs and store in refrigerator for a day or so to develop flavor. Then enjoy.	SAUSAGE EGG CASSEROLE 6 eggs 2 cups milk 3 slices diced white bread 1 teaspoon dry mustard, (optional) 1 teaspoon salt 1 pound loose sausage 1 cup firm cheese, grated Brown sausage well and drain thoroughly. Beat eggs, milk, mustard and salt together. Then add bread, cheese and sausage. Put in 9 x 13 pan, chill overnight, then bake at 350 degrees for 50 minutes.
Crispy Herb Baked Chicken 2/3 cup Hungry Jack Mashed Potato Flakes 1 (3 to 3 ½ LB) cut-up frying chicken, skinned 1/3 cup margarine or butter, melted 1/3 cup grated Parmesan cheese ¾ to 1 teaspoon garlic salt Heat oven to 375 degrees F. Grease or line with foil 15 x 10 x 1 inch baking pan or 13 x 9 inch pan. In medium bowl, combine potato flakes, Parmesan cheese, and garlic salt; stir until well mixed. Dip chicken pieces into margarine; roll In potato flakes mixture to coat. Place in greased pan. Bake at 375 degrees F. for 45 to 60 minutes or until chicken is golden brown. 4 to 5 servings.	No Bake Chocolate Peanut Butter Cookies 2 cups white sugar ½ cup milk ¼ cup butter 2 tablespoons unsweetened cocoa powder 3 cups quick cooking oats ½ cup peanut butter 1-teaspoon vanilla extract 1-cup chopped walnuts (optional) Combine the sugar, milk, butter and cocoa in a saucepan and bring to a boil, cooking 1 minute. Remove from heat and add the remaining ingredients. Stir and mix well. Drop by teaspoons onto wax paper, letting them stand for 30 minutes before serving.
EASY SOFT PEANUT BRITTLE 1 bag - Peanut Butter Chips 1 bag - White Chocolate Chips 2 Tablespoons - Creamy Peanut Butter (Melt the above together in a double boiler) ADD 1 cup peanuts 1 cup small pretzel sticks broken in small pieces. Spread the mixture onto an ungreased cookie sheet. Refrigerate for an hour or two. Then break into pieces and EAT. (So good)	DATE BALLS - COOKIE Beat two eggs Add 1/4 pound margarine or butter Add 1 cup chopped dates Boil together slowly for 10 minutes stirring constantly - Remove from heat. Add 1/2 cup walnuts, chopped Add 2 cups Rice Krispies Stir - Then let stand to cool. Form in balls and roll in coconut or icing sugar - (Makes about 20)
RED VELVET WHOOPIE PIES 1 1/2 cups sugar 2 eggs 1/2 cup oil 1 ounce red food coloring 1 ounce water 2 Tablespoons cocoa 1 teaspoon salt 1 teaspoon vanilla 1 cup buttermilk 3 3/4 to 4 cups flour 1 Tablespoon vinegar 1 1/2 teaspoon baking soda 1. Combine cocoa, food coloring and water. 2. Set aside to dissolve. 3. Blend together oil, sugar and eggs. 4. Add food coloring mixture. 5. Combine buttermilk, salt and vanilla. 6. Add to mixture. 7. Add flour. 8. Dissolve soda in vinegar. 9. Fold into batter. 10. Drop by spoonfuls onto greased cookie sheets. 11. Bake approximately 10 minutes at 350 degrees. 12. Fill with whoopie pie filling. 13. Wrap each pie with plastic wrap to retain moisture. 14. These freeze very well! These may be kept in refrigerator for up to 4 weeks SUGGESTED FILLING 1 egg white, beaten 2 Tablespoons milk 1 teaspoon vanilla 1 cup 10 x sugar Mix - then add 1 more cup 10 X sugar and 3/4 cup shortening. Spread dab of filling on flat side of cooled cookie. Top with another cookie to form a sandwich pie..	OATMEAL WHOOPIE PIES 2 cups brown sugar 3/4 cup butter or shortening 2 eggs 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon baking powder 3 Tablespoons boiling water 1 teaspoon soda 2 1/2 cups flour 2 cups oatmeal Cream sugar and shortning Add eggs, then add salt, cinnamon, and baking powder. Add soda dissolved in hot water. Gradually add flour and oatmeal. Drop batter by heaping teaspoons onto greased cookie sheet. Flatten the cookie a bit. Bake at 350 degrees for 8 to 10 minutes till brown. Suggested Filling 1 egg white, beaten 2 Tablespoons milk 1 teaspoon vanilla 1 cup 10 x sugar Mix - then add 1 more cup 10 X sugar and 3/4 cup shortening Spread dab of filling on flat side of cooled cookie. Top with another cookie to form a sandwich pie.
Recipe for Soft Ginger Cookies 1/2 cup (1/4 pound) Shortening 1/2 cup Sugar 1 Egg 1 cup Molasses * 1 tablespoon Vinegar 3 1/2 cups Flour, sifted 1 tablespoon Ginger 3/4 teaspoon Cinnamon 1/8 teaspoon Nutmeg 2 teaspoons Baking soda 1/2 teaspoon Salt 1/2 cup Boiling Water Nuts or Raisins (optional) Cream shortening and sugar; add egg; beat well. Add molasses and vinegar. Sift together flour, ginger, cinnamon, nutmeg, baking soda and salt; add to creamed mixture; blend well. Add water; mix well. If necessary, add more flour to make a soft dough; if desired, stir in nuts or raisins. Drop on greased baking sheet using #40 scoop or one level tablespoon of dough. Sprinkle with sugar, or top each with half a pecan, if desired. Bake at 350 degrees F. for 8 to 10 minutes until cookies are cracked across the top. *Suggestion: Use Golding Farms Natural Molasses available at Food Lion Stores.	Spicy Oatmeal Raisin Cookies 1 cup Butter or Margarine 1 ½ cups Granulated Sugar 1 cup + 2 Tablespoons Brown Sugar (packed) 3 Eggs 1/3 cup Milk 2 1/2 cups Flour 1/2 Tablespoons Soda 1/2 Tablespoons Salt 3/4 Tablespoons Cinnamon 3/4 Teaspoons Nutmeg 1 Qt. or 4 Cups Quick Oatmeal 1 1/2 cup Raisins 1 cup Nuts, (Optional) Cream the butter and sugar; add eggs and milk; beat until smooth. Sift dry ingredients together; add to creamed mixture, and beat. Fold in rolled oats and raisins or nuts; mix well. Using No. 40 scoop, drop on ungreased cookie sheets. Bake at 350 degrees F. for 12 minutes.

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