St. Barnabas' Recipes
If you have ever been to a reception or luncheon at St. Barnabas,
you will certainly agree that our cooks are fabulous
These recipes are taken from the St. Barnabas Cookbooks, contributed by our
Members & Friends of St. Barnabas
If you have ever been to a reception or luncheon at St. Barnabas,
you will certainly agree that our cooks are fabulous
These recipes are taken from the St. Barnabas Cookbooks, contributed by our
Members & Friends of St. Barnabas
**Click on the Recipe Cards to enlarge**
To save to your computer, Right Click and Save as (name of recipe)
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Tomato Pie
Yield:6 servings Bake a deep dish pie crust per package or recipe directions Pie Ingredients 4 or 5 tomatoes, peeled and sliced 10 fresh basil leaves, chopped 1 small hot pepper from my garden - chopped 1/2 cup chopped green onion ( I used caramelized onions which I had previously frozen) 1 (9-inch) prebaked deep dish pie shell (I made a Crisco homemade pie crust – but used real butter because I didn’t have any Crisco) (Cheese, I used what I had on hand – Shredded Casserole and shredded Cheddar) Recipe called for: 1 cup grated cheddar & 1 cup grated mozzarella Plus: about ½ cup shredded cheese for bottom of pie crust. I added 2 fresh garlic cloves, 2 pieces of bacon crumbled, 1 cup light Kraft mayonnaise Salt and pepper |
Directions
Preheat oven to 350 degrees F. Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Sprinkle some extra cheese in the baked pie crust so it doesn’t get soggy. Mix the Onions, pepper, garlic, bacon crumbles, chopped basil in a bowl and mix with a spoon. Layer the tomato slices, in pie shell. Season with salt and pepper. Spread the Onion mixture over the tomatoes. Combine the shredded cheeses and mayonnaise together. Spread mixture on top of the pie and bake for 30 minutes or until lightly browned. To serve, cut into slices and serve warm. Basic Recipe – Paula Dean. With changes/additions by Claudia Lawler |
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Glazed Fruit
Ingredients: 2 cups honeydew melon, cubed 2 cups bananas (2) sliced 2 cups strawberries, halved 1 cup grapes, seedless (you may substitute or add any fruit that you want) 1 3/4 cups orange juice 3/4 cup sugar 1 Tbsp. plus 2 tsp. corn starch |
Directions:
In a saucepan, combine the orange juice, sugar and cornstarch. Blend until smooth. Bring to a boil (stirring constantly), cook for 2 minutes or until thickened. Pour the glaze into a container and cool slightly. Place glaze container in the fridge, covered for a couple hours. To Serve: Combine the fruit in a bowl, drizzle the glaze over the fruit and stir. Recipe by: Mary K. Cummings, a friend of St. Barnabas |
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Memorial Day Truffle Ingredients: 1 Angel Food Cake cut into one inch pieces 1 Quart Strawberries, sliced (Save 1 cup of strawberries to decorate top of Truffle) 1 pint blueberries (Save ½ cup blueberries to decorate top of Truffle) 1 16 oz container whipped topping, thawed |
In a glass serving bowl, layer the cake, strawberries, blueberries and whipped topping – Repeat layers. Decorate top with remaining strawberries and blueberries. Refrigerate until ready to serve.
Alternates: You can mix the topping with vanilla yogurt and/or vanilla pudding. And you can use pound cake instead of Angel Food Cake. Recipe from: The Sisters of Barnabas |
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Happy Birthday Lemon Cupcakes (Personalized)
Ingredients: Cup Cakes 1 lemon cake mix 1 package lemon instant pudding 4 egg whites – room temperature 1 cup water 2 Tbsp. vegetable oil Icing: 1 - 8 oz. pkg. Cream cheese - softened 1/4 cup butter 2 Tbsp. fresh lemon juice 3 3/4 cups confectioners’ sugar Lemon Zest Printed edible photo paper |
Preheat oven to 350 degrees.
Mix cake mix, pudding, egg whites, water and oil in a large bowl and mix for 1 minute at low speed. Then beat for 2 min. at medium speed.Spoon into cupcake liners and bake for 20 minutes. Cool for 10 minutes. Remove from pan and cool completely. For Icing: Beat the cream cheese, lemon juice and butter with mixer until well blended. Gradually add sugar while beating mixture. Spread icing on cooled cupcakes. Sprinkle with Lemon Zest. Have the picture of your birthday person printed on edible paper, cut to fit and press on top of icing. Contributed by: Claudia Lawler |
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Marinated Cucumbers
¼ cup vinegar or lemon juice 2 TBSP. sugar 2 TBSP. water 1/4 Tsp. celery seed 1/4 Tsp. dill 1 sliced large cucumber 1 sliced small onion Dash salt |
Put all ingredients in a container with tight cover. Shake a few times.
Contributed by: Joyce Bragg in memory of Martha Phillips |
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Bourbon Balls Ingredients: 1 stick of butter 1 box of powdered sugar (approximately 2 cups) 1 cup chopped pecans 4 tablespoons bourbon 4 ounces semi-sweet chocolate 4 ounces bitter chocolate Directions: Prepare filling one day ahead. Start by softening the butter in the microwave for 15-20 seconds. Be very careful not to liquefy the butter. Once this is done, mix the butter and sugar into a large mixing bowl and mix by hand for several minutes. After the butter and cream are mixed well, throw in the chopped pecans and bourbon and mix all together. Feel free to add a splash more bourbon if you like. |
Use a teaspoon as guide to create little balls on a waxed lined cookie sheet. Don’t forget to taste test before placing in the refrigerator overnight. On the next day, melt both sets of chocolates in a double boiler. Using this heating method will provide a more consistent temperature and better tasting chocolate. During the chocolate dipping process, things will get a bit messy. To help, we suggest inserting a skewer into the chilled bourbon balls to dip into the hot, melted chocolate. Be careful not to burn yourself! Use a spoon to help drizzle the chocolate over hard to reach places on the bourbon ball. Place the finished treats on a new piece of wax paper in the refrigerator to harden. Serve at room temperature and enjoy!
The Kentucky Derby Museum featured a recipe for bourbon balls in its cookbook, The Kentucky Derby Museum Cookbook, and online. It makes four dozen candies. |
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7-UP JELLO SALAD
1 small pkg. lemon Jello 1/2 cup hot water 1 (8-oz. pkg. cream cheese 1 tsp. sugar 1 (10-oz.) bottle 7-UP 1 tsp. vanilla 1 sm. Can crushed pineapple 1/2 cup chopped nuts Few drops green food coloring |
Dissolve Jello in hot water. Add cream cheese, beat until smooth. Add sugar, vanilla, pineapple and nuts. Add food coloring and 7-UP last. Pour into mold or dish. Stir just before mixture sets to prevent nuts from coming to the top.
Contributed by: Louise Latham |
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EASTER EGGS
2 boxes powdered sugar 2 sticks of real butter (not margarine) 1 pkg. semi-sweet chocolate morsels 1/2 cake paraffin wax Decorative Toppings if desired Mix above and add enough canned milk to obtain consistency that can be shaped into eggs. |
Different Flavors
Chocolate Add 3 TBSPs Cocoa Vanilla Add 3 TBSPs Vanilla Cherry Add 3 heaping TBSPs cherries chopped fine and use cherry juice instead of milk above. Maple Nut Add 1 tsp. Maple flavoring and 4 heaping tsps. Finely chopped nuts. Chill eggs. Melt package of semi-sweet chocolate and ½ cake paraffin wax in double boiler, Dip eggs in mixture. Decorate with toppings if desired. (set on waxed paper to cool – then refrigerate ) Contributed by: Linda Ambler |
Roast Lamb Loin Persillade
serves 6 generously 1/2 cup packed fresh parsley leaves, chopped (wash and dry before chopping) 3 tablespoons extra-virgin olive oil 3 garlic cloves, minced 1 tablespoon chopped mint 1 1/2 tablespoons minced fresh rosemary 1/2 teaspoon finely grated fresh lemon zest salt and pepper 2 boneless lamb loins (about 1 1/2 pounds each) 4 tablespoons Dijon mustard 1/2 cup red pepper jelly 1 cup fresh breadcrumbs |
Happy Easter!
Combine parsley, olive oil, garlic, mint, rosemary, lemon zest and salt and pepper. Mix well to combine. A persillade is a mixture of chopped parsley (persil in French)and garlic, which I’ve stretched to include some mint and fresh rosemary. After chatting with my guru Pooh, I added a glaze of red pepper jelly on top which was the perfect “glue” for a nifty coating of persillade mixed with breadcrumbs. Preheat oven to 425. Untie and unroll lamb if it’s come from the butcher tied. Season the inside of the lamb roasts with salt and pepper and spread the mustard all over the inside of each of the roasts. Divide the herb mixture in half and reserving half of it, spread the remaining half all over the mustard. Re-roll the lamb and re-tie it with kitchen string. Season the outside of the roasts with salt and pepper. |
Put the roasts on a rack in a roasting pan and roast in the middle of the oven for approximately 30 minutes. In the meantime, combine the reserved half of the herb mixture with the fresh breadcrumbs. When the meat thermometer registers 120 degrees, remove the pan from the oven, and spread the pepper jelly over the top of each roast and heap the breadcrumb mixture on top. Put back into the oven and cook for approximately 10 more minutes until the crumb crust is slightly brown and the meat thermometer registers 130 degrees. Remove the roasts from the oven and transfer lamb to a cutting board and let them stand, covered with aluminum foil, for 10 minutes. Slice lamb about 1/2 inch thick and serve with mint jelly. Recipe and Photograph Taken from: Clarefare.com (Clare Osdene Schapiro) |
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Chili Dip
1 (15 ½ oz.) jar Tostitos Salsa Con Queso (medium) 1 (15 ½ oz.) can Bush’s Chili Magic Chili Starter |
Pour Con Queso cheese and chili starter in a microwave safe bowl. Heat in microwave for about 45 seconds. Blend with whisk. Return to microwave and heat an additional 45 seconds or until bubbly. Serve with corn chips.
Contributed by: Kristal Arnold |
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Lenten Cheese Soufflé
4 cups New York Sharp Cheese, shredded 16 slices day old white bread 4 eggs 2 ¼ cups milk 1 tsp. dry mustard 1 tsp. salt 1 tsp. Worcestershire sauce ½ tsp. red pepper Butter, softened for spreading |
Grease a 13 x 9 inch pan. Set aside one cup of cheese. Remove crust from bread slices. Lightly butter bread slices and cut into strips. Place strips in a single layer in pan. Add a layer of grated cheese. Repeat layers until bread is used up. Beat together eggs, milk, dry mustard, salt, red pepper and Worcestershire sauce. Pour over layered bread and cheese. Sprinkle remaining cup of cheese over top. Cover and refrigerate overnight. Bring to room temperature. Bake at 350 degrees for 45 minutes. Let set for 15 minutes before cutting into squares.
Contributed by: Shirley McMichen |
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BUTTERMILK CORNBREAD
2 TBSP. vegetable oil 1 cup yellow cornmeal 1 TBSP flour (all purpose) 1 ½ tsp. baking powder ¼ tsp. baking soda ¼ tsp. salt 1 cup buttermilk 1 large egg |
Heat oil in an 8 inch cast-iron skillet or muffin pans in a 450 degree oven for 5 minutes. Combine cornmeal, flour, baking powder, baking soda and salt in a medium bowl. And make a well in center of mixture. Stir buttermilk and egg in bowl then add to dry ingredients, stirring just until moistened. Pour into hot skillet. Bake at 450 degree oven for 20 minutes or until golden. Yield 6 t0 8 servings.
Contributed by: Pat VanStavern |
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SCALLOPED POTATOES
THE EASY WAY 4 medium potatoes, pared and sliced thinly 1 medium onion, peeled and sliced thinly 2 TBSP. flour 1 tsp. salt 1/8 tsp pepper 1 ½ cups milk 3 TBSP butter |
Grease a glass casserole dish. Layer row of potatoes topped with onion. Sprinkle with flour, salt, pepper mixture. Layer potatoes and onions until completed. Scald milk and add melted butter. Pour over potato mixture. Bake at 375 degrees, covered for 60 minutes, and then uncovered for 20 minutes to brown.
(Or microwave on high for 10 minutes, turn, and then high for 5 minutes covered. Place under broiler until browned) Contributed by: Carol Disberger |
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NEW ORLEANS MUFFINS
½ cup melted butter 1 cup light brown sugar ½ cup self rising flour 2 eggs 1 tsp. vanilla 1 cup chopped pecans |
Line miniature muffin tins with liners. Mix butter, brown sugar, flour, eggs, and vanilla. (Do not use mixer). Stir in pecans. Spoon batter into lined tins. Bake at 350 degrees for 15 minutes. Makes approximately 30.
Contributed by: Shirley McMichen |
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Low Country Shrimp Grits
3 cups water 1/2 tsp salt 1 cup quick grits 2 TBSP butter 2 tsp. olive oil 1 ½ lbs. shrimp (peeled and deveined) 1 (7 oz) pkg garlic cheese spread 1 large tomato - diced |
Boil water with salt. Add grits. Reduce heat. Cook slowly for 3 or 4 minutes. Remove from heat – add cheese. Pour into dish. Melt butter with olive oil. Sauté shrimp until pink. Add diced tomatoes. Stir until warmed throughout. Pour over grits. Serve immediately.
Contributed by: Joyce Bragg |
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Easy Zesty Pork Chops
1/3 cup brown sugar 1 tsp. salt 1 tsp. paprika 1 tsp. dry mustard 1/8 tsp. pepper 1 Tbsp. Water 4 pork chops (no need to brown) |
Combine all ingredients and spoon over pork chops. Bake uncovered at 300 degrees for 60-90 minutes, basting often. Do not overbake.
Contributed by: Judy Carlson |
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Baked Spaghetti
1 1/2 lbs. spaghetti noodles 3 strips bacon, cooked 1 lg. onion, chopped 2 (16 oz.) cans tomatoes 2 lbs. cheddar cheese 1/4 tsp. butter or margarine 1/4 cup milk Dice half of the cheese and slice the other half. Fry bacon until crisp and crumble it. Add onions and cook 3 – 4 minutes. Add tomatoes. |
Let simmer while you cook the spaghetti noodles. Layer in a baking dish in the following order: Spaghetti, diced cheese, tomatoes, with butter. Continue layering in this fashion until all of the spaghetti and diced cheese has been used. Cover with the sliced cheese. Pour the milk over the cheese. Preheat oven to 350 degrees. Bake about 45 minutes until the cheese melts and is bubbly. Serves about 8.
Contributed by: Julie Bragg |
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Snow Cream
8 cups snow (clean, white snow) 1 can sweetened condensed milk – chilled ** 1 tsp. vanilla extract (Optional – chocolate syrup; food coloring; sprinkles; top with fruit) **( can substitute 1 cup sugar and 1 cup cream/milk for sweetened condensed milk.) |
Mix all ingredients together – (don’t let the snow melt)
Stir and serve. Memories of our childhood |
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Easy Chicken Casserole
4 Skinless/boneless Chicken Breasts 1 Can (10 ½ oz) can cream of chicken soup 1 cup sour cream 32 buttery round crackers 1/4 cup chopped onion (optional) 1/4 cup chopped mushrooms (optional) 1 cup shredded cheese – mozzarella or swiss |
Preheat oven to 350 degrees. Boil chicken until no longer pink inside, approximately 20 – 30 minutes. Chop the chicken into bite size pieces and place in a 9 x 13 baking dish. In a bowl, combine soup, sour cream – onions & mushrooms (optional). Pour mixture over chicken and top with crumbled crackers. Cover and bake for 25 minutes. Spread cheese over casserole and bake for 5 more minutes.
Contributed by: Karen Harris |
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Curried Beef
Serves Approximately 6 – 8. Approx. 2 – 3 lbs. beef, top round steak (or stew beef) cut 1 inch thick cubes 1/2 cup vegetable oil 2 tsp. minced garlic 1 cup chopped onion 2 med. Tomatoes, each cut into wedges (about 8 wedges) 1 (10 oz) pkg. frozen green peas 1 1/2 tsp. salt 1 Tbsp. brown sugar 1 1/2 cup water 2 Tbsp. flour 2 Tbsp. curry powder In a 12 inch skillet, over medium heat, add two tablespoons of oil. Add the onions and garlic, cook until tender, add tomato wedges, stirring frequently. Remove tomatoes, garlic and onion mixture and add to bowl. In the same skillet over high heat, add two tablespoons of oil, cubed steak and season with curry powder. |
Cook meat until it loses its pink color, about two minutes of constant stirring. Return onions, garlic and tomatoes to skillet; add frozen peas, salt, brown sugar and one cup water. Reduce heat to low; cover and simmer for 20 minutes. In a cup, stir flour and half of the cup of water until blended. Add flour mixture into simmering liquid in the skillet, stir, cover and cook over medium heat until sauce is thickened. Serving suggestion – serve over white rice.
Contributed by: Darlene E. Judson Note: This recipe is the revised version by Darlene. (after the cookbook was published) |
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Nana’s Hamburger Potato Soup
1 lb. Hamburger 1 diced onion 4 cups peeled cubed potatoes 3 8 oz cans of tomato sauce 4 cups water or stock Salt, pepper, and 1 tsp. hot sauce, to taste |
Brown the hamburger with the onion. Once the hamburger is cooked, add remaining ingredients and bring to a boil. Reduce to a simmer and cook for one hour, or until the potatoes are tender.
Contributed by: Katie, a friend of St. Barnabas |
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Lucy’s Fruit Cake
1 1/2 lb. red candied cherries 1 lb. green candied cherries 1 1/2 lb. sugared pineapple 2 lb. chopped pecans 1 lb. butter 2 cups sugar 10 large eggs 4 cups plain flour, sifted (measure before sifting) 1 Tbsp. vanilla flavoring |
Cut up fruits and nuts, then sprinkle 1 1/2 cups flour over them, coating all pieces lightly. Mix butter, sugar, eggs, remaining flour, and vanilla. Add fruit mixture. Spray pans with Bakers Joy or line pans with brown paper and grease. Bake at 250 Degrees for approximately 1 1/2 to 2 hours.
Yield - 3 small loaf pans or 2 tube pans. (Large cakes take lots longer to bake) May be frozen, best kept in refrigerator. Contributed by: Trisha Bullington |
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Beef Tenderloin
1 beef tenderloin ( about 5 lbs.) 1 cup plain bread crumbs Salt, pepper, garlic powder and Creole seasoning 3 TBSP olive oil Dressing 1 cup sour cream 1 Tbsp. Worcestershire sauce 2 – 3 Tbsp. horseradish |
Meat preparation and cooking
Remove excess fat and any tendons from beef tenderloin. Rub olive oil over tenderloin. Sprinkle with salt, pepper, garlic powder and Creole seasoning. Then roll seasoned meat in bread crumbs. Put in roaster and bake at 450 degrees for about 30 minutes, uncovered. Reduce heat to 350 degrees, cover and cook for an additional 30 minutes, or until desired doneness. (I find it best to cook until about 140 degrees F.) Remove from oven and keep covered for about 5 minutes. The meat will be rare in the middle, medium on either side of the middle and the ends will be well done. Cook longer if you prefer and keep a meat thermometer handy to assure that you don’t overcook. For Dressing: mix all ingredients together and serve on the side. Slice meat to desired thickness. Served 6-8. Contributed by: Cindy Scott |
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9-Layer Salad
1 head iceberg lettuce 1/2 cup green pepper, chopped in small pieces 1 medium red onion, sliced 1 cup celery, chopped 1 (12 oz. can small peas, drained 1 cup mayonnaise 2 TPSP sugar 1 cup sharp cheddar cheese, shredded Bacon bits |
Place lettuce in a large glass serving bowl. Layer in order - the green peppers, onion, celery, and peas. Spread the mayonnaise evenly over the vegetables and sprinkle with sugar. Add the cheese and bacon bits. Cover tightly with plastic wrap and refrigerate for 24 hours. One hour before serving, remove from refrigerator and toss lightly. Makes about 10 servings.
Contributed by: Betty Welles |
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Hot Crab Dip
2 (8 oz.) cans crab meat 2 (8 oz.) pkg. cream cheese 1/2 pint sour cream 4 Tbsp. mayonnaise Juice of one lemon 3 tsp. Worcestershire sauce 1 tsp. dry mustard 3 shakes garlic salt 1/2 cup grated sharp cheese Milk – enough to make creamy |
Combine all ingredients, reserving a small amount of grated cheese to sprinkle on top. Bake at 325 degrees for 30 minutes.
Recipe Note: if you use fresh crab meat, 1 pound will do. Recipe contributed by Carol Berger |
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Happy Birthday Apple Cake
Ingredients: 3 Eggs 2 Cups sugar 1 cup oil 2 tsp. vanilla 3 cups diced, peeled apples 3 cups sifted flour 1 tsp salt 1 tsp baking soda 1 cup chopped nuts 1/2 cup seedless raisins |
Mix all ingredients together and bake in a tube pan at 325 degrees for about an hour or until a straw is inserted and it comes out clean. This cake can be served without icing or with a vanilla buttercream or cream cheese icing
Contributed by : Jackie M. Strang |
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Hamburger Stroganoff
Ingredients: 1/2 cup minced onion 1/4 cup butter 1 pound hamburger 2 TBSP flour 2 tsp. salt 1/4 tsp. pepper 1 (8 oz) can sliced mushrooms 1 (10 ¾ oz) can cream of chicken soup 1 cup sour cream Noodles or rice (optional) |
Brown hamburger and minced onion in butter. Sprinkle flour, salt and pepper over meat. Add mushrooms and soup. Cook for 10 minutes. Fold in sour cream – do not boil. Recipe Note: Serves 4 – 6 persons. Suggest serving over noodles or rice.
Recipe by: Virginia Hartley |
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Hawaiian Sweet Potatoes
1 lb. can of sweet potatoes (or 3 medium fresh cooked and peeled) 1 (9 oz. can sliced pineapple (drained) 1/4 cup brown sugar 1/4 tsp. salt 1/4 cup salted peanuts (coarsely chopped) 2 TBSP. butter |
Arrange sweet potatoes in a 1 qt. casserole dish. Cut pineapple slices into halves and arrange between sweet potatoes. Sprinkle with brown sugar, salt and peanuts. Dot with butter. Bake at 400 degrees for 25 minutes.
Recipe from “1974 St. Barnabas Cookbook” |
Recipe and Photo from 'Little Food Junction.com
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Halloween Sandwich
Mayonaise, bread spread or flavored cheese Sliced Bread Cucumbers Carrots Olives Peas Red Bell Pepper Nachos Hard Boiled Eggs |
Spread some mayo, bread spread or flavored cheese spread on a slice
of bread. Lay some cucumber ribbons and top with slices of carrot , olive, pea , and red bell pepper ( for mouth). Use cheese and nachos to make teeth , scar and hair respectively. Draw some funky features on a hard boiled egg and let the fun begin. Recipe and Photo from: Little Food Junction.com |
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One Dish Chicken & Stuffing Bake
Ingredients: 4 cups Pepperidge Farm cubed herb seasoned stuffing 1/2 cup boiling water 1 TBSP margarine 6 skinless, boneless chicken breast halve 1 (10 1/2) can Campbell’s condensed cream of mushroom soup 1/3 cup milk 1 TBSP chopped fresh parsley (or 1 tsp. dried parsley flakes) |
Mix stuffing, water and margarine lightly. Spoon stuffing across center of 2 quart baking dish, leaving space on both sides for chicken. Place chicken on each side. Mix soup, milk and parsley and pour over chicken. Cover and bake at 400 degrees for 15 minutes; uncover and continue baking 15 minutes more or until chicken is done.
Contributed by: Louise Latham |
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Pecan Pie
Ingredients: 3 eggs 3/4 cup brown sugar 3 TBSP. flour 2 1/2 TBSP. butter, melted 1 1/4 cup Karo Syrup 1 1/2 tsp. vanilla 1/4 tsp. salt 3/4 cup pecans, broken 1 pie crust |
Beat eggs, sugar and flour together. Add butter, Karo Syrup, vanilla and salt. Mix. Add the pecans and mix. Pour mixture into pie crust or pastry. Bake at 350 degrees for approximately 45 minutes or until set.
Contributed by Kathy Hancock in memory of her grandmother, Margaret Berger |
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Pumpkin Dip
4 cups confectioner sugar 2 (8 oz.) pkgs. Cream cheese 1 (30 oz) can pumpkin pie filling 2 tsp, cinnamon 1 tsp. ginger |
Combine sugar and cream cheese, mix until smooth. Add pumpkin pie filling, cinnamon and ginger. Blend well. Serve with ginger snaps. Contributed by: Robin Sheldon |
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Pumpkin Coffee Cake
Sour cream batter & pumpkin mixture: 1/2 cup butter, softened 3/4 cup sugar 1 tsp. vanilla 3 eggs 2 cups all-purpose flour 1 tsp. baking soda 1 tsp. baking powder 1 cup sour cream 1 (16 oz) can pumpkin 1 beaten egg 1/3 cup sugar 1 tsp pumpkin pie spice\Cream butter, 3/4 cup sugar and vanilla. Add 3 eggs, beating well. Sift together flour, baking powder and soda. Add dry ingredients to butter mixture alternately with sour cream. Set aside. |
Combine pumpkin, 1 beaten egg, 1/3 cup sugar and spice. Set aside. Streusel 1/3 cup butter 2 tsp. cinnamon 1 cup chopped nuts Cut butter into brown sugar and cinnamon. When well blended, stir in nuts. Spoon half of the sour cream batter into a 13 x 9 inch greased baking pan. Spread to corners. Sprinkle half of the streusel mixture over the batter. Spread pumpkin mixture next. Carefully spread remaining sour cream batter. Sprinkle remaining streusel on top. Bake at 325 degrees for 50-60 minutes. Contributed by: Shirley McMichen |
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Roast Beef Wraps
Ingredients 1 pkg Alouette spreadable cheese 1 pkg. flour tortilla wraps 1 lb. thinly sliced roast beef1 lb. bacon, cooked & crumbled 2 cups shredded cheese 2 cups shredded lettuce 1 cup diced tomatoes |
Spread a thin layer of Alouette cheese on a flour tortilla. Place two or three slices of roast beef in center of wrap. Sprinkle bacon, cheese, lettuce and tomatoes on top of roast beef. Roll wrap and place in foil. Refrigerate for several hours. Repeat process for each wrap. Cut into one inch slices and serve!
Contributed by: Ginny Lawler |
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Pumpkin Cheese Ball –
with a Mexican Flare 16 oz. cream cheese, room temperature 1 1/2 cups shredded cheddar cheese 3 TBSP. minced onion 2 TBSP salsa 2 tsp. ground cumin 1 tsp minced jalapeno For Topping: Nacho Flavored tortilla chips; green bell pepper stem. |
Directions
With a mixer, mix cream cheese with shredded cheddar, onion, salsa, cumin and jalapeno. Scoop onto plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball; chill at least 2 hours. To serve, unwrap, roll in crushed nacho-flavored tortilla chips and press a bell pepper stem into the top. Recipe contributed by: Jo Ann Brown via courtesy Michelle Buffardi for the Cooking Channel |
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Sweet Applets
Ingredients: 1 1/2 cup flour 2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. nutmeg 1/2 cup sugar 1/3 cup shortening 1 egg, unbeaten 1/3 cup milk 1 1/2 cups shredded apple Topping: Mix together 1/4 cup melted butter 1/2 cup sugar 1 tsp cinnamon |
Stir dried ingredients (for Applets) together, add others until mixed. Fold in the shredded apple. Fill lightly greased muffin pans(or paper lined) 2/3 full. Bake at 400 degrees for 20 to 25 minutes until golden. Remove from pan. Cool 10 minutes. For Topping: Dip in 1/4 cup melted butter, then roll in mixture of 1/2 cup sugar and 1 tsp. cinnamon. Makes 12. Contributed by: Sharon Kimball |
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Fruit Dish
1 (21 oz) can Peach Pie Filling 1 Red Apple 1 Large Banana Grapes – red or green (note: you can also add kiwi, strawberries, blueberries or other fruits) |
Empty pie filling into large bowl. Cut apple and banana into bite size pieces and mix with pie filling. Slice grapes in half and add. Mix well. Cool and enjoy Contributed by: Pat VanStavern |
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Pineapple Casserole
Base: 2 (20 oz) cans Pineapple, chunks/tidbits, drained 6 Tbsp. flour 1 cup sugar2 cups grated cheddar cheese Mix these ingredients together. Pour into a 9 x 12 (2 qt) casserole dish. |
Topping: 1 sleeve (24) Ritz crackers – crushed 1 stick butter, melted. Mix crackers and melted butter. Sprinkle on top of pineapple mixture Bake for 30 minutes at 350 degrees. (Recipe Note: In memory of Von Schurman and Joyce Bragg) |
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Cancer fighting Broccoli Salad
4 cups broccoli florets 1/4 cut finely diced red onion 3 Tbsp. raisins 2 Tbsp. dry roasted sunflower seeds 1/4 cup non-fat plain yogurt 2 Tbsp. fresh orange juice 1 Tbsp. reduced fat mayonnaise |
Combine broccoli, onions, raisins, and sunflower seeds. In a small bowl, whisk yogurt, orange juice and mayonnaise until blended. Pour over the broccoli mixture and toss to coat.
Contributed by: Louise Latham |
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Zucchini Casserole
2 1/2 lb. zucchini squash 3 T butter 1/2 c. diced green pepper 1/2 c. diced onion 3 large tomatoes, chopped 3 T. flour 1 1/2 tsp. salt 1/4 tsp pepper 1/4 tsp. sugar 1 c. bread crumbs 1/2 c. shredded cheddar cheese |
Wash and slice zucchini. Cook in small amount of water until tender. Drain well and place in a 2 qt. casserole dish. Melt butter in skillet and sauté green pepper and onion until limp, but do not brown. Add tomatoes, sprinkle in flour and stir well. Cook for 2 to 3 minutes until vegetables are tender. Season with salt, pepper, sugar. Spoon mixture over zucchini. Combine bread crumbs and cheese, then sprinkle over casserole. Bake at 350 for 30 minutes or until cheese is melted, slightly brown and bubbly.
Recipe donated by Kathy Hancock in memory or her grandmother, Margaret Berger. |
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Sweet Potato Salad
3 sweet potatoes, peeled, cut into 1/2 inch cubes 1 Tbsp. lemon juice 1 Golden Delicious Apple, peeled, cored, cut into 1/2 inch dice 1 celery rib, chopped 3 med. Oranges, peeled and sectioned, free of membrane 1/4 cup walnuts, chopped and toasted 1 cup mayonnaise 1/4 tsp. nutmeg, freshly grated, salt & pepper to taste Boston lettuce leaves |
Place sweet potatoes in enough salt water to cover. (For added flavor, add peelings from orange to water when boiling potatoes.) Bring to boil, reduce heat to medium and cook about 10 minutes until tender, but not mushy. Drain and toss with 1 T. lemon juice to prevent discoloration.
In a large bowl combine celery, apples & oranges, mayonnaise and nutmeg. Stir in walnuts. Just before serving, gently fold in sweet potatoes being careful not to crush fragile cubes. Season with salt and pepper. Serve on lettuce leaves. Contributed by: Shirley McMichen |
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Apple Cherry Pie – Easy!
Ingredients: 1 frozen deep dish pie crust 4 apples *** see note below 1 can ‘lite’ cherry pie filling 1 cup flour 3/4 cup brown sugar 1/2 cup nuts (walnuts/pecans) 1 tsp cinnamon 3 Tbsp. butter |
Peel and slice apples. Place in pie crust. Pour cherry pie filling on top of apples. Mix flour, brown sugar, nuts cinnamon and butter together. Sprinkle topping over pie. Bake at 350 degrees for 40 minutes.
***This recipe can be made with canned fried apples instead of fresh apples. Adjust baking time to 25-30 minutes. Submitted by Claudia Lawler |
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Summer Time Cake
1 box yellow cake mix 1 can crushed pineapple 1 pkg. instant vanilla pudding Milk for making pudding 1 sm. Container of Cool Whip Crushed walnuts 1/2 to 1 cup sugar |
Make cake mix according to package in a 9 x 13 dish. ‘Fork’ cake (just make lots of holes with a fork). Heat the pineapple with sugar. Bring to a boil. Pour pineapple mixture over the forked cake. Prepare pudding and pour over the pineapple mixture. Chill. When ready to serve, spread Cool Whip over the top. Sprinkle crushed walnuts on top and ENJOY.
Contributed by: Bellwood Elementary School & Kristal Arnold. |
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Mary Martin’s Peach Soup
Ingredients: 1 1/2 lbs. peaches, peeled and sliced (approx. 3 Large Peaches) 2 (8 oz.) containers sour cream 1 cup fresh orange juice 1 cup pineapple juice 1/2 cup dry sherry 1 Tbsp. lemon juic 2 Tbsp. sugar |
Puree peaches in food processor; add other ingredients and process until smooth. Chill thoroughly. Makes approximately eight servings. Suggest serving with a dollop of whipped cream and a sprig of mint.
Contributed by: Jackie Degge |
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Hearty Beef and Beans Casserole
Ingredients 1 lb. ground beef 1/2 onion chopped 1/2 cup ketchup 2 TBSP Vinegar 1/2 tsp. salt 1 TBSP mustard 1 small green pepper, chopped 1 16 oz. can baked beans 2 TBSP Brown Sugar 1/2 tsp. pepper 2 tsp. chili powder 2 TBSP Molasses |
Brown beef, onion and green pepper. Drain. Place Beef, onion, green peppers in a 9 x 13 casserole dish. Stir in ketchup, vinegar, salt, mustard, baked beans, brown sugar, chili powder, pepper and molasses. Bake in 350 oven until warm or can be cooked in microwave.
Contributed by Meg Lawler from her Grandmother Mimi. |
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Summer Melon Salad with Feta & Mint
Ingredients: 4 cups watermelon, cubed & or balled 1 pint cherry tomatoes cut in half 1 (4 oz). pkg. feta cheese 1 bunch watercress 2 Tbsp. chopped fresh mint Sea Salt to taste Ground pepper to taste Olive oil Vinegar |
Cut watermelon into 1-inch cubes or balls. Rinse tomatoes and cut in half. Place melon and tomatoes on a large platter or individual serving plates. Cut feta cheese into small cubes and sprinkle over melon and tomatoes. Remove stems from watercress, wash and drain, then sprinkle over melon and tomatoes. Drizzle with olive oil and vinegar, sprinkle with mint. Season with sea salt and pepper. Makes 6-8 servings.
Contributed by Agnes Knowles – recipe from Cottage Living Magazine. |
