Lemon Pie - Darlene Devine - Jan- 08
1 – 8 oz pkg of Cool Whip
1 – Small Frozen Lemonade (thawed)
1 – Can of Eagle Condensed Milk
1 – readymade Gram cracker pie crust
Mix ingredients together pour into Graham cracker crust.
Put in fridge to stiffen the mix
Yes its that simple
Pizza Casserole – Darlene Devine - Jan 08
1 pkg Rigatoni Noodles (cooked)
1 ½ lbs Fried Hamburger
1 tsp Oregano
2 cans Mushroom Soup
1 can Tomato Soup
1 can Chef Boyardee Pizza Sauce
½ lb Pepperoni (sliced)
1 lb Mozzarella Cheese
Mix all the ingredients EXCEPT the Mozzarella cheese pour mixture into a 11 X 17 cake pan spread the Mozzarella cheese on the top and Bake at 350 degrees until the cheese melts (aprox 1 hr)
No Bake Chocolate/Oatmeal Cookies - Karen Reinhardt Nov 06
Boil hard for 2 minutes the following:
2 cups sugar
½ C Milk
4 T Cocoa
Remove from heat and melt in:
1 stick margarine
1 C Crunch Peanut Butter (or Plain)
1 tsp Vanilla
Add: 3 ½ cups of Oatmeal
Spoon on waxed paper. Let set out several hours (overnight is good)
OVEN FRIED CHICKEN May 06 - Lindsey Williams taken from Family Motor Coach Magazine
This new, low fat way of making “fried” chicken is from Lindsey Williams’ new book, “Neo Soul”
2 teaspoons dried thyme
2 teaspoons dried tarragon
2 teaspoons dried basil
2 teaspoons garlic powder
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
6 boneless, skinless chicken breasts
2 cups plain yogurt
2 cups Special K cereal, crushed
Nonstick cooking spray
Preheat the oven to 375 degrees. In a large plastic bag, combine the herbs, salt and pepper. Add the chicken to the bag. Two pieces at a time, and shake well to coat. Place the yogurt in a bowl and the cereal on a plate. Dip the chicken breasts in the yogurt, then dredge in the cereal. Place the chicken on a baking sheet sprayed with nonstick coating and bake for 35 to 45 minutes or until the chicken is browned, crusty and cooked through. Allow the chicken to cool for 10 minutes before serving. It makes six servings 227 calories each.
“Nutter Butter Cookies” April 06
½ cup vegetable shortening ½ teaspoon salt
2/3 Cup granulated sugar 3 Tablespoons peanut butter (regular)
1 egg ½ cup old-fashioned Quaker oats
1 Cup all-purpose flour
The Filling:
½ Cup peanut butter (low fat, if available)
¾ Cup powdered sugar
1 Tablespoon fine graham crackers crumbs
Preheat the oven to 315F. Cream together the shortening and sugar with electric mixer. Add the egg, salt and peanut butter and beat until well blended. Put the oats in a blender and blend on medium speed until they are almost as finely ground as flour. Add the oats and flour to the mixture and blend well. Roll out dough and with your hands into 1 inch balls. Press them flat onto ungreased cookie sheets. So that they form 2-inch circles.
Bake for 8 to 20 minutes, or until light brown around the edges. While the cookies bake, combine the filling ingredients in a small bowl. When the cookies are cool, spread a thin layer of filling on a cookie and press another on top.
Mamie Eisenhower’s Famous Fudge Jan/06
4 ½ C sugar 13 oz can evaporated milk, undiluted
1/8 tsp salt 2 C semi-sweet chocolate pieces, cut up
2 Tbsp butter 1 7oz jars marshmallow cream
2 C chopped nuts (optional)
In a 4 qt heavy saucepan over medium high heat, stirring constantly, bring the sugar, salt, butter and milk to a full boil. Boil 6 minutes, stirring constantly. Off of the heat, add the chocolate and marshmallow cream; stir vigorously and speedily until chocolate is melted and mixture is uniform in color. At once stir in the nuts and pour into a buttered 13x9x2 inch pan. Refrigerate until firm enough to cut into squares. Wrap each individually if so desired. Keep stored in refrigerator. Makes five pounds.
Apple Dip: Dec/ 05
2 8oz cream cheese (softened)
2 small boxes of powdered sugar
1 teaspoon vanilla
Mix with mixer until well blended. Spread on LARGE pizza pan or platter.
Top with 1 carton of Carmel apple dip (put in microwave to soften) and crushed nuts. Granny Smith apples (dip in 7-Up or Sprite) to keep from turning brown after you cut them.
ENJOY (Thanks to Ronda Osenroth Bird for this recipe)
“Outback Steakhouse Bloomin
Onion" Nov/ 05
Vidalia or Texas Sweet Onion (will do 4 onions)
Batter 1/3 cup cornstarch 2 teaspoons garlic minced
1 ½ cups flour 2 teaspoons paprika
1 teaspoon salt 1 teaspoon pepper
24 oz beer
Season Flour:
2 cups flour 4 teaspoons paprika
2 teaspoons garlic powder ½ teaspoon pepper
¼ teaspoon cayenne pepper
Mix cornstarch, flour, & seasonings until well blended. Add beer, mix well. Cut
about ¾” of top of onion and peel. Cut into onion 12 to 16 vertical wedges, but
do not cut through bottom root end. Remove about 1” of petals from center of
onion. Dip onion in seasoned flour and remove excess by shaking. Separate petals
and dip in patter to coat thoroughly. Gently place in fryer basket and deep-fry
at 375 to 400 degrees 1 ½ minutes. Turn over and fry an additional 1 ½ minutes.
Drain on paper towels. Place onion upright in shallow bowl and remove center
core with circular cutter or apple corer.
Serve hot with Creamy Chili sauce.
Creamy Chili Sauce:
1 pint Mayonnaise 1 pint Sour cream
½ cup chili sauce ½ teaspoon cayenne pepper
