Todays Feature- A mishmosh of recipes

[Dee]

1. CONVENT PIE

 

3/4 cup uncooked macaroni

1 cup milk

1/2 cup grated cheese

1 cup bread cubes

3 eggs

10¾-oz. can cream of mushroom soup

1 tablespoon minced onion

1 teaspoon salt

1/3 cup butter, melted

1 tablespoon chopped parsley (optional)

4-oz. jar undrained mushroom pieces

2 cups diced, cooked chicken or turkey

 

 

Cook, drain and rinse macaroni. Add all remaining ingredients to macaroni and mix well. Spoon into greased 9x13-inch casserole dish. Bake at 350° for 1 hour. Serves 6 - 8.

 

 

 

2. TURKEY AND CORN MEAL DUMPLING CASSEROLE

 

1 pound ground turkey

1 tablespoon oil

1/3 cup chopped onions

1 can (8 oz.) tomato sauce

2/3 cup beef broth

1/2 teaspoon each salt and sage

1/4 cup chopped green peppers

1 clove garlic DUMPLINGS:

1/2 cup corn meal

2 tablespoons flour

1/2 teaspoon baking powder

1/4 teaspoon rosemary and salt

1 egg

1/4 cup milk

1-1/2 teaspoons oil

In large heavy skillet cook turkey in oil, 5 minutes, stirring to break up meat. Add remaining ingredients except dumplings. Bring to boil; reduce heat, cover, and stirring occasionally, simmer 15 minutes. Meanwhile mix well dumpling ingredients. Drop by level tablespoonful onto hot meat mixture. Cook uncovered for 10 minutes, then cover and cook an additional 10 minutes or until dumplings are firm. Serves 4.

 

 

3. MRS. BROWNING'S DISH

 

1-1/2 pounds ground beef

1/2 pound uncooked elbow or salad macaroni (about 1/2 cup)

1/2 cup minced onion

1/2 cup green pepper, chopped

1 (15 ounce) can tomato sauce

1 cup water

1/4 teaspoon black pepper

1 teaspoon salt

1 to 1-1/2 tablespoons Worcestershire sauce

 

Cook beef in large skillet until it loses it's redness. Remove the beef from the skillet (leave the juice). Add macaroni, green pepper, and onion and cook until macaroni is yellow. Return the meat to the skillet, add tomato sauce, water, salt, pepper, and Worcestershire sauce. Cover and simmer 25 minutes or until macaroni is cooked to your taste. Makes six servings.

 

 

4. HAMBURGER-STUFFED BREAD

 

1 round loaf unsliced bread

1 pound ground beef

1 green pepper, diced

1/2 cup diced celery

1/2 teaspoon salt, optional

1 tablespoon Worcestershire sauce

10-3/4 oz. can cheddar cheese soup

2 sliced cheddar cheese

 

Cut top off bread lengthwise. Gently hollow out inside, forming a 1/4 - 1/2-inch thick crust shell. Reserve hollowed-out bread. Brown ground beef and drain excess fat. Add all remaining ingredients except cheese slices. Simmer for 4 - 5 minutes. Tear hollowed-out bread into small pieces, making 2 cups. Add bread to meat mixture. Fill bread crust shell with meat and bread mixture. Cut cheese slices in half diagonally. Place over top of bread crust shell. Bake at 350° for 8 - 10 minutes or until cheese melts. Replace top of bread and serve. Makes 4 - 6 servings.

 

 

5. HAM LOAF

 

Ham:

2 cups ground ham

2 cups ground turkey

1 cup soft bread crumbs

1 cup milk

1 egg

Salt to taste Glaze:

3 tablespoons vinegar

1 cup brown sugar

1 teaspoon dry mustard

3 tablespoons water

Combine all jam ingredients and mix well. Pat into a loaf pan. To prepare glaze combine vinegar, sugar, mustard and water in saucepan and bring to a boil. Pour sauce over ham loaf. Bake, uncovered, at 350° for 1 hour.

 

 

6. BROCCOLI CORN BAKE

 

10-oz. pkg. frozen, chopped broccoli

16-oz. can cream-style corn

1/2 cup cracker crumbs

1 egg, beaten

4 tablespoons margarine, melted

1 tablespoon onion flakes

1 teaspoon salt

1/8 teaspoon pepper

 

Thaw broccoli. Combine broccoli, corn, 1/4 cup cracker crumbs, egg, 2 tablespoons margarine, onion flakes, salt and pepper in a greased 2-quart casserole dish. Mix remaining cracker crumbs with remaining margarine and sprinkle over casserole ingredients. Bake, uncovered, at 350° for 45 minutes.

 

7. SWEET AND SOUR NEW POTATOES

 

18 new potatoes

3 small onions, diced

3 tablespoons butter

2 teaspoons sugar

1 teaspoon salt or less

2 tablespoons flour

1/2 cup milk

1 cup sour cream

2 tablespoons white vinegar

 

Boil potatoes in their jackets. Sauté onions in butter until onions are transparent. Add sugar, salt and flour and heat, stirring constantly. Slowly add milk and cook until thickened, stirring constantly. Add sour cream and vinegar and cook until slow bubbles form. Mix sauce with potatoes and serve. Makes 6 servings.

 

8. TOMATOES WITH GRILLED MOZZARELLA

 

3 large ripe tomatoes, sliced 1/2-inch thick

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

24 basil leaves

1 pound fresh mozzarella, sliced 1/4 inch thick or 1 pkg. (16 oz.) shredded mozzarella

 

Heat broiler. Coat with nonstick cooking spray. Spread tomato slices on broiler pan. Brush slices with oil; sprinkle with salt and pepper. Coarsely chop basil leaves; sprinkle over tomatoes. Distribute cheese over tomatoes, dividing evenly. Broil 4 minutes or until cheese begins to melt and bubble. Serve immediately.

 

9. SUMMER SQUASH CASSEROLE

 

6 cups sliced yellow summer squash

1/4 cup chopped onion

10-3/4 oz. can cream of chicken soup

1 cup sour cream

1 cup shredded carrots

8-oz. pkg. herb-seasoned stuffing

1/2 cup margarine, melted

 

Cook summer squash and onion in boiling water for 5 minutes. Drain and set aside. Combine chicken soup and sour cream. Stir in carrots. Fold in drained squash and onion. In a separate bowl combine stuffing mix and margarine. Spread 1/2 stuffing mix in bottom of 8x12-inch baking dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mix. Bake at 350° for 25-30 minutes or until heated.

 

10. FRENCH PEAS

 

2 10-oz. pkgs. frozen peas, thawed

Salt and pepper to taste

1/2 teaspoon sugar

3 tablespoons butter

1 lettuce leaf

2/3 cup thinly sliced radishes

 

Put peas in small baking dish. Sprinkle with salt, pepper and sugar. Dot with butter and cover with lettuce leaf. Bake at 350° for 20 - 25 minutes or until heated through. Remove lettuce and stir in radishes. Serves 6 - 8.

 

11. CARROT & ZUCCHINI MUFFINS

 

1-3/4 cups flour

1 cup packed brown sugar

1-1/2 teaspoon baking soda

1-1/2 teaspoon cinnamon

3/4 teaspoon salt

1 egg

2/3 cup milk

1/2 cup oil

1-1/2 teaspoons vanilla

1 small zucchini, shredded

1 medium carrot, shredded

1 cup chopped nuts

1/3 cup raisins Preheat oven to 350°F. Grease and flour 6 muffin tins. In large bowl, mix flour, brown sugar, baking soda, cinnamon and salt. In a medium bowl, beat egg; stir in milk, oil, and vanilla. Stir in egg mixture and remaining ingredients into flour mixture until moistened. Spoon into muffin tins. Bake for 35 to 40 minutes or until golden brown

 

 

12. PIZZA HOT DISH

 

1 pound hamburger, browned and drained

1 can pizza sauce (15-ounce)

Chopped onions to taste (optional)

1 can cheddar cheese soup

1 pound mozzarella cheese

Pepperoni slices

Black Olives, sliced (optional)

3 cups cooked wide noodles

 

Combine browned hamburger, pizza sauce and onions. Place half of sauce mix in crockpot. Place half of noodles on top of pizza sauce. Place half of cheddar cheese soup on top of noodles. Top with pepperoni slices and olives. Place half of mozzarella cheese on top of this.

Repeat layers. End with mozzarella cheese on top. Garnish with additional pepperoni slices and olives, if desired. Cook on low for 4 - 6 hours.

 

 

13. BOSTON & MAINE CABOOSE BAKED BEANS

 

 

2 pounds northern beans

2 yellow onions, chopped

1 pound cubed bacon

1/2 cup light brown sugar

3 heaping tablespoons of spiced apple butter

1 cup of Lloyds BBQ shredded pork

2 tablespoons stone ground mustard

2 splashes of Worstershire Sauce (Lee & Perrins)

1 cinnamon stick, whole

3 tablespoons of molasses

 

Soak dry beans over night. Combine all the other stuff in a crockpot. Cook on Low setting for 14 hours.

 

Note: Place the chopped up onion & cubed bacon & cinnamon stick on the bottom of the crockpot then add the remaining ingredients.

 

 

14. EASY BANANA BREAD

 

1/3 cup shortening

1/2 cup sugar

2 eggs

1-3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup mashed ripe bananas

 

In a mixing bowl, cream shortening and sugar. Add eggs; mix well. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350° for 50 - 55 minutes or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before removing from pan; cool on a wire rack. Yield: 1 loaf.

 

15. BLACKBERRY MUFFINS

 

2 cups flour

1 teaspoon baking soda

2 teaspoons cream of tartar

1/2 cup sugar

1/2 teaspoon salt

1 egg

1 cup milk

1/2 cup oil

1 to 1-1/2 cups blackberries

 

Mix ingredients together. Bake at 400° for 18 to 20 minutes in greased muffin tins.

 

16. RHUBARB-NUT BREAD

 

1-1/2 cups brown sugar

2/3 cup salad oil

1 egg

1 cup buttermilk

1 teaspoon baking soda

2-1/2 cups flour

1-1/2 cups diced fresh rhubarb

1/2 cup chopped nuts

 

TOPPING:

1/2 cup sugar

1 tablespoon margarine or butter

 

Combine brown sugar, oil, egg, buttermilk, soda, flour, rhubarb and nuts. Pour into 2 greased and lightly floured loaf pans. Mix topping ingredients together and sprinkle over batter. Bake at 350° for 1 hour.

 

17. ORANGE BLOSSOM DESSERT

 

1 tube angel food cake, cut in three layers

1 - 16 oz. can crushed pineapple, drain, save liquid

1 package orange gelatin

1 - 6 oz. can frozen orange juice concentrate, thawed

1 - 11 oz. can mandarin orange sections, drain, discard liquid

1 - 16 oz. tub frozen whipped topping, thawed

 

To 3/4 cup drained pineapple juice add gelatin, mix and heat until dissolved. Add 6 ounce can orange juice. Drain can of mandarin oranges slices, discard juice. Reserve 12 sections for garnish. Cut up rest and add to orange mixture. Add drained pineapple and 1/2 tub of frozen whipped topping, mix well.

 

Cut angel food in three layers. Place top of cake or widest section on plate. Top with 1/3 creamed mixture, next layer of cake and 1/3 creamed mixture - then last layer of cake, frost sides with remaining 1/2 tub frozen whipped topping. Frost top with remaining 1/3 creamed mixture. Garnish with reserved 12 orange sections and cherries if desired. Serves 12

 

 

18. FUDGEY CHOCOLATE LAYER CAKE

 

1-3/4 cups all-purpose flour

1 cup less 1 tablespoon unsweetened cocoa powder

1-1/4 teaspoons baking soda

1/8 teaspoon salt

3/4 cups (1-1/2 sticks) butter, softened

2/3 cup granulated sugar

2/3 cup firmly packed brown sugar

2 large eggs

2 teaspoons vanilla extract

1-1/2 cups buttermilk

 

FROSTING AND GARNISH:

1/2 cup butter, softened

1-1/2 cups confectioners' sugar, sifted

3 ounces (3 squares) unsweetened chocolate, melted

2 teaspoons vanilla extract

Chocolate shavings (optional)

 

Preheat oven to 350° F. Line bottoms of two 9-inch round cake pans with waxed paper. Grease paper and sides of pans. Dust with flour. Mix flour, cocoa, baking soda, and salt. In another bowl, beat butter, granulated sugar, and brown sugar at medium speed until light and fluffy. Add eggs, 1 at at time, beating well after each addition. Add vanilla. At low speed, alternately beat flour mixture and buttermilk into butter mixture just until blended. Divide batter equally between prepared pans. Bake cakes until a toothpick inserted in center comes out clean, 25 to 30 minutes. Transfer pans to wire racks to cool for 10 minutes. Turn out onto racks. Remove paper. Turn layers topside up and cool completely.

 

To prepare frosting, beat butter and confectioners sugar at medium speed until light and fluffy. Add melted chocolate and vanilla; continue beating until shiny and smooth. Place 1 cake layer on a serving plate; spread with frosting. Top with remaining cake layer. Spread frosting on top and sides of cake. Let cake stand for at least 30 minutes before sprinkling with chocolate shavings and slicing.

 

 

19. RED VELVET CAKE

 

2 tablespoons unsweetened cocoa powder

2 ounces red food coloring

1 cup buttermilk

1 teaspoon salt

1 teaspoon vanilla extract

1/2 cup shortening

1 1/2 cups white sugar

2 eggs

2 1/2 cups all-purpose flour, sifted

1 1/2 teaspoons baking soda

1 teaspoon white vinegar

 

1 cup milk

5 tablespoons all-purpose flour

1 cup white sugar

1 cup butter

1 teaspoon vanilla extract

 

Grease two 9 inch round pans. Preheat oven to 350 degrees. Make a paste of cocoa and food coloring. Set aside.

Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.

Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.

To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.

 

 

 

20. PINEAPPLE CHEESE PIE

 

2/3 cup fine graham cracker crumbs

2 Tablespoons butter, softened

8-oz. pkg. cream cheese, softened

2 eggs

1/4 cup orange juice

1/4 cup sugar

1 Tablespoon flour

1 Tablespoon vanilla

1 teaspoon grated orange rind

Pinch salt, optional

12-oz. can pineapple tidbits

1 teaspoon unflavored gelatin

 

Combine graham cracker crumbs and butter. Mix well and press evenly into bottom of 9-inch pie pan. Cream cream cheese. Add eggs and mix until smooth. Add orange juice, sugar, flour, vanilla, orange rind and salt. Mix until smooth. Pour into crumb crust. Bake at 350° for 20 - 30 minutes or until filling is set. Chill. To prepare topping drain pineapple juice into a saucepan. Soften gelatin in juice and warm gently until it dissolves. Chill until mixture begins to thicken. Arrange pineapple tidbits over baked pie filling. Pour gelatin mixture over all. Chill 1 hour or until firm. Serve.

 

 

[CeeGee]

Hi Reci,

Thanks for all the great recipes!

[Dee]

Your welcome Snappy! Enjoy!

[Homesteader]

Brocolli and corn. Hmm...that's one combo I 've never tried. Sounds good though.