Quick Index of Recipes
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All recipes will be available in Word ( shortly)

Macaroni & Cheese
Banana or Pumpkin Loaf
Butter Tart Bars
Ugly Cake
Cashew, Shrimp & Pea Salad
Vidalia Onion Soup
Mexican Lasagna - Quick & Easy
Pecan Cream Cheese Pie
Brussell Sprouts
Oriental Salad

Rhubarb Soup - serve cold or hot, as you wish. Pick rhubarb stems (cut off leaves completely and wash well.)

Cut into pieces about one inch/3cm and put pieces into a heavy pot. Add enough water to come almost to the top, but not to cover the top-most layer of rhubarb.

Bring to a boil and continue to cook until the rhubarb falls apart.

Remove from heat and add sugar to taste (this may be quite a bit, depending on your sweet tooth). Note: For those of us who use Splenda or other sugar substitutes, cool first and then add the sugar substitute.

This will prevent the sweetener from becoming bitter as it sometimes does during cooking. If you are using real sugar, it can be added at any time during the process.

Pistachio Soup

One large box of pistachio ice cream (I use the green kind. I like the color!)
2 Cups of cold skim milk

Mix in a blender until liquid. If you like a thinner soup, use a bit more milk until you get the consistency you like best. You can do this with other flavors of ice cream too.

This is a simple soup served in elegant restaurants.

To garnish, consider grated chocolate, a few sliced almonds, or sprinkle some nutmeg on it. If you prefer it without the pieces of nuts in the soup, strain the soup before serving.

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"HEATH BARS"
From Donna Montanari

Pre heat oven to 400 degrees.

Line large cookie sheet with HEAVY DUTY foil and cover with a single layer of saltine crackers.

Boil 2 sticks butter
1 cup brown sugar for 3 mins.
Stir constantly.
Pour over saltines.
Bake at 400 degrees for 7 minutes.
Turn oven off.
Top with 12 oz. chocolate chips or ....I used merkins milk chocolate wafers.
Put back into oven to melt.
Spread chocolate.
Cool and break into pieces.

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EASY JAMS AND JELLIES
From Barb Cox

Strawberry/Rhubarb Jam

5 Cups peeled and diced rhubarb
5 Cups sugar
20 oz can of crushed pineapple
6 oz package of strawberry Jello

Stir the first 3 ingredients in a pot until juicy.
Boil slowly 20 minutes or more.
Remove from heat and stir in the jello until it is dissolved.
Put hot in jars, seal and store.
Makes about 4 or 5 pints.
Do not make double and triple batches.

Peach Jam with Orange Jello

5 Cups ripe peaches peeled and diced
2 Cups crushed pineapple
7 Cups sugar
6 oz. Orange Jello.

Combine first 3 ingredients in a pot, bring to boil, boil hard for 15 minutes.

Remove from heat and when mixture stops boiling add the orange jello and stir till well mixed.
If still very hot, put in jars and seal. If not, reheat and then put in jars and seal.

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Creme de Menth Jelly
(Excellent with pork or lamb)

2 Blocks paraffin
2 Cups water
1 Cup creme de Menth liquor
1 Bottle (6 oz.) liquid pectin
5 Cups Sugar
2-6oz cans frozen lemonade thawed.

Boil jars and in a double boiler, melt the paraffin. Stir the sugar and water together in a pot, bringing it to a full boil.
Boil 1 minute then remove from heat.
Stir in lemonade, creme de menthe and pectin, mixing very well.
Skim the froth and pour the jelly into hot jars. Cover with 1/4 inch of paraffin. Let stand til paraffin seals.

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BARBECUE BANANAS
from Maureen

Ripe bananas
Vanilla ice cream or whipped cream
Maple syrup or favourite liqueur

Nothing could be easier.
Do not peel the bananas. Place them on the grill and cook till the skins turn black. Be sure to turn them over a few times.
Cut open the skins, scoop out the cooked banana and place in a single serving bowl.
Top with vanilla ice cream or whipped cream.
Pour maple syrup or any liqueur on top and serve.

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MACARONI AND CHEESE
Nancy Focardi Marathon, NY

8 ounces of spring shape macaroni (or any other weird shape that will hold cheesy stuff)
8 ounces sharp cheddar cheese
1 can cream of mushroom soup
1 can milk
1/2 cup of bread crumbs
1/2 stick of butter

While the macaroni is cooking (according to directions)
Grate the cheese.....
Drain macaroni, add soup and milk, mix well.
Add 3/4 of the cheese and mix again.
Pour all into a buttered 8 X 10 baking dish, sprinkle the rest of the cheese on top.
Cover that with bread crumbs and dot with the butter.

Put under broiler for about 10 minutes or until crumbs are golden brown. If you would rather it can bake in a 350 degree over for 30 minutes.

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Banana or Pumpkin Loaf

1/2 cup salad oil
1/2 cup water
1 cup banana or pumpkin
1 1/2 cup sugar
1 2/3 cup flour
1 Tbs baking soda
1/2 tsp baking powder
1/2 tsp cloves
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1 cup raisins

Mix wet ingredients together.
Mix dry ingredients togther and add to wet ingredients.
Add raisins last and fold into mixture.

Spray a loaf pan with Pam and pour in the batter.

Bake at 325 degrees F for approx 1 1/2 hours You can add chopped nuts.

It is the raisins that keep the loaf moist. You can double the recipe to make two 8" loaves. Enjoy!

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Butter Tart Squares

Crust:
1/2 cup butter or margarine
2 tbsp. icing sugar
1 1/2 cup flour

Combine and press into a 9" X 9" pan. Bake at 350' F for 5 minutes

Filling:
1 1/2 cups brown sugar
1/2 cup melted butter or margarine
2 eggs
1 tsp. vinegar
1 tsp. vanilla
1 cup raisins (optional, or add walnut pieces)

Pour filling over the crust. Place pan on a cookie sheet and bake at 350' F for 30 - 40 minutes.

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UGLY CAKE

From Louise Brown

1 box German Chocolate cake mix
1 cup chopped pecans
1 cup coconut
2 sticks butter
1 8-oz block cream cheese
1 box confectioner's sugar

Allow butter and cream cheese to soften at room temperature.
Combine nuts and coconut and spread in bottom of 9x13" pan.
Mix cake according to directions on box. Pour over the nuts and coconut.

Mix butter, cream cheese and confectioner's sugar till well blended and drop by spoons full over the top of the cake.
Place pan on cookie sheet.
Bake @ 325 degrees for 1- 1/4 hours or 1-1/2 hours or until center of cake is springy, not runny.

Ignore the liquid that runs over, it will thicken and be gooey.

Reminder: Put 9x13 pan on cookie sheet to bake as the cake does run over.

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Cashew, Shrimp & Pea Salad
From Liz Bishop in Arizona USA

1-1/2 c salted, roasted cashews
20 oz pkg frozen small peas, thawed and drained
2 stalks celery, sliced thin
3/4 pound cooked small shrimp

Combine the above ingredients.

Make Dill Dressing as follows:
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1 tablespoon fresh dill or 1 teaspoon dry dill, minced.

Mix Dill Dressing and stir into salad. Serve with crackers.

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Vidalia Onion Soup
From Betsy Griner, Virginia USA

Betsy sent me her entire cookbook of family recipes and the most difficult thing was to just choose one - I couldn't stop reading! But Vidalia onions are in our supermarkets now and I know what I am making for supper tonite.

3 pounds Vidalia onions cut in rings
48 ounce canned beef stock
2 cups Asiago cheese
2 cups grated Swiss Cheese
1/2 cup flour
8 slices of French or sour dough bread
1 stick butter
1 cup cooking sherry
salt and pepper to taste

Melt butter in large stockpot and sauté onions for 10 - 15 minutes, stirring often until browned. Sprinkle the flour over the onions coating evenly and cook 3-5 more minutes. Add stock and bring to boil.

Add sherry and simmer one hour.

Toast bread.

Ladle soup into 8 ovenproof bowls.

Place one slice of toasted bread in each bowl. Sprinkle cheese on top and melt under the broileruntil cheese is bubbly and starts to brown.

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Mexican Lasagna - QUICK & EASY!!!!!
from Karen Jeza Ontario Canada

Heres an easy summer meal that a friend sent to me and its really good.... just follow the instructions and remember its round!!!!!!

1 pound of ground beef cooked according to Taco Seasoning Mix package
1 large can of your favourite refried beans
1small can of diced green chili's
4-6 large flour tortillas

Shredded cheese...you pick, I use a ton of sharp cheddar, with shredded montery jack... You have to use a spring form pan... doesn't work the same otherwise...

Mix your green chili's with the meat after it's cooked with the Taco mix or in with your beans.

Put one tortilla down as your base, then start stacking, beans, meat, cheese, tortilla, beans, meat, cheese, etc...till you fill the pan( did I mention this is a round lasagna?)

Bake for about 45 minutes at 350, then I let it rest for about 15 mins and release the spring form..if you don't let it rest, it will bulge out and look funny!!

Top with shredded lettuce, diced tomatoes, diced onions, and some more shredded cheese, serve with guacamoli and sourcream, you can omit the guacamoli if you so desire.

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Pecan Cream Cheese Pie
from Sonya S. Bird-Connor CDA from the Palmetto Chapter in South Carolina

2 - 3 ounce packages cream cheese
1/4 cup sugar
4 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 - 10 inch pie shell, unbaked
1½ cups pecans, coarsely chopped
3/4 cup dark corn syrup

Combine cream cheese, sugar, 1 egg, 1 teaspoon vanilla extract and salt; beat until smooth. Spread into the bottom of the pie shell and sprinkle with pecans.

Beat together 3 eggs, corn syrup and 1 teaspoon vanilla extract and gently pour over pecans.

Bake on lower rack of preheated 375 F oven for 35 to 45 minutes until center is firm.

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SPAGHETTI FRUIT SALAD
Sonja Sindell, Florida Suncoast Decorative Painters Chapter, Tampa Florida

1-cup confectioners' sugar
2 eggs
1/2 cup lemon juice
1/2 teaspoon salt
8 ounces spaghetti, broken into 2-inch pieces
1 can (20 ounces) pineapple tidbits
3 medium tart apples, diced
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup chopped walnuts Maraschino cherries, halved

In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160 degrees and mixture is thickened, about 4 minutes.

Cool completely.

Cook spaghetti according to the package directions; drain and rinse in cold water.

Place in a large bowl. Drain pineapple, reserving juice. Pour juice over the spaghetti; stir in apples.

Toss gently; drain.

Stir in the egg mixture and pineapple. Cover and refrigerate overnight. Fold in whipped topping just before serving. Garnish with walnuts and cherries. Yield: 12-14 servings.

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BRUSSEL SPROUTS
Marion Grummett, Georgetown Ontario

Here is a recipe that my family likes, even though for years they would not eat brussel sprouts.

2 lbs. Brussel sprouts
3/4 cup coarsely chopped dried apricots
2 tbs. butter
1/4 cup water
3 tbsp. maple syrup
2 tsp.salt;
1/2 tsp. pepper
1/4 cup lime juice

Thinly slice sprouts. Melt butter in pan; add sprouts and apricots. Drizzle with water, then syrup. Sprinkle with salt and pepper. cook 5-10 min. Stir in lime juice. Goes well with either beef or fowl.

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ORIENTAL SALAD
Sonya S. Bird-Connor CDA from the Palmetto Chapter South Carolina

1.) Slice 1 head of Chinese (NAPA) cabbage crosswise into thin slices. Add several green onions sliced, with green ends.Chill

2.) Brown the following in ¼ cup butter and cool. USE LOW HEAT - DO NOT BURN! -

2 packages Ramen noodles broken into small pieces. (May be crushed in packages before opening - save seasoning for another purpose)
1 cup cashews or sliced almonds (cashews are best)!
2 Tablespoons sesame seeds.

3.) Boil the following together for one minute and cool; ½ cup sugar 3/4 cup salad oil ¼ cup white vinegar 2 Tablespoons soy sauce.

4.) The above steps can be done a day before. Toss all together JUST BEFORE serving. Add dressing slowly so as not to get too much on salad.

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BROWNIE DELIGHT
This recipe was given to Sandy by Sandy Miller of the Shades of Blue Ridge Chapter in Lynchburg, Virginia.

1 Brownie Mix w/walnuts (Pillsbury or Duncan Hines - makes 8 x 8”)
2 small (3.9 oz) chocolate puddings (instant)
2 ½ cups milk
Small container of cool whip

Cook brownie mix as directed on box. Cool.

Empty contents of both packages of pudding into bowl and mix with 2 ½ cups of milk.

Spread pudding mixture on top of cooled brownies. You can spread cool whip on top of pudding at this time or wait until just before you serve.

Chill in refrigerator for at least 2 hours. Store in refrigerator.
Note: I double just the brownie recipe and make in a 9 X 13” pan. I bake for the least amount of time on package. The recipe is much better if the edges of the brownies stay soft. I prefer using the “fudge of devil’s food” puddings.

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Copyright  ©  2006 Maureen McNaughton Arts Inc.