Guest guest Posted April 20, 2006 Report Share Posted April 20, 2006 Today's Recipes ---------------------- Marinated Vegetable Salad Ingredients 1 can French-cut green beans, drained 1 can small Early June peas, drained 1 can white shoepeg corn, drained 1 jar diced pimiento, drained 1 cup chopped celery 1 cup chopped green onions 1 green pepper, chopped 1/2 cup sugar 1/2 cup white vinegar 1/4 cup vegetable oil Directions Combine first 7 ingredients in a large bowl; set aside. Combine sugar, vinegar, and oil in a small saucepan; bring to a boil over medium heat, stirring often. Reduce heat and simmer until sugar dissolves. Cool. Cover and refrigerate for at least 4 hours. Yield: 8 cups. By Robin from Washington, IA ---------------------- Swiss Chicken Ingredients 4 boneless chicken breasts (cut in half) 8 slices swiss cheese 1 can (10 3/4 oz) cream of chicken soup 1/4 cup white wine 2 cups pepperridge farm stuffing 1/2 melted butter Directions Arrange chicken in 11x17 inch pan and place a piece of cheese over each. Stir together soup and wine. Pour over chicken and cheese, sprinkle stuffing on top and drizzle melted butter over all. Bake, uncovered at 350 degrees F for 40-45 minutes or until chicken is tender By IMAQT1962 from ILLINOIS ---------------------- Apple-Cranberry Pie Ingredients 2 - 9 inch unbaked pie crusts 6 cups sliced apples 1 cup cranberries, cut in half 1 1/4 cups sugar 3 Tbsp. flour 1/2 tsp. raspberry flavoring 1/2 tsp. cinnamon 1/4 tsp. salt 2 Tbsp. margarine Directions Combine the apples, cranberries, sugar, flour, flavoring, cinnamon, salt; toss lightly. Spoon apple mixture into pie crust. Dot with margarine. Top with pie crust, bake at 425 degrees F for 40-45 minutes or until apples are tender. Serves 8. By Robin from Washington, IA ---------------------- Red Raspberry Snow Bars Ingredients 3/4 cup shortening 1/4 cup sugar 1/4 tsp. salt 1/4 tsp. almond flavoring 2 eggs, separated 1/2 cup coconut 1 1/2 cups flour 1/2 cup sugar 1 - 12 oz. jar raspberry preserves Directions Cream the shortening, salt, 1/4 cup sugar until fluffy. Add the almond flavoring, egg yolks, flour, mix well. Press into a 9x13 inch pan and bake at 350 degrees F for 15 minutes. Spread hot crust with raspberry preserves and top with coconut. Beat the egg whites until foamy, add the 1/2 cup sugar and beat until peaks form. Spread over coconut, bake 25 minutes. Cool completely before cutting. Makes approx, 24 bars. By Robin from Washington, IA ---------------------- Grandma's Spice Cake with Peanut Butter Frosting This is a recipe form my great Grandmother. Ingredients 3/4 cup butter or shortening 3/4 cup brown sugar, firmly packed 1 cup sugar 3 eggs 1 teaspoon salt 3/4 teaspoon ground cloves pinch of pepper to taste 3/4 teaspoon cinnamon 2 cups all-purpose flour 3/4 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon vanilla 1 cup plus 2 tablespoons buttermilk Directions Preheat oven to 350 degrees F. Sift together all dry ingredients, set to side. cream shortening thoroughly. Add sugars gradually, creaming until light and fluffy. Add eggs, one at a time, beating well after each additions. Add flour mixture alternately with buttermilk until blended. Add vanilla. For layer cake: pour batter into two greased and floured 9-inch or three 8-inch cake pans. You can line with waxed paper for even easier removal. Bake at 350 degrees F for 25 to 30 minutes for 8-inch pans or 30 to 35 for 9-inch pans or until top springs back when touched. Allow to cool for 10 minutes, then invert onto wire racks to finish cooling before frosting. For sheet cakes: pour into greased and floured 9X13 inch pan. Bake at 350 degrees F for 40 to 45 minutes or until top springs back when touched. You can cool and invert or frost in pan. Peanut Butter Frosting: The family favorite icing is peanut butter. Simply make your basic buttercream icing as usual. Then alternately add creamy peanut butter to taste and room temperature milk to make a frosting the right consistency. And then enjoy By Joanne from Kingston, Pa. ---------------------- Cinnamon Pumpkin Squares Ingredients 1 package cinnamon graham crackers 1/2 gallon vanilla ice cream, softened 1 lb. can pumpkin 1 cup sugar 1 tsp. salt 1 tsp. pumpkin spice 1 cup chopped pecans Directions Line a 9x13 inch pan with aluminum foil, leaving long flaps at the end. Then break the cinnamon graham crackers in half and line the pan with the crackers. Sift together the ice cream, pumpkin, sugar, salt, pumpkin spice, and pecans. Pour pumpkin mixture into pan and place another layer of graham crackers on top. Place in freezer overnight or until firm. To serve, leave at room temperature about 5 minutes and remove from the pan by grasping the aluminum flaps. Cut into squares. Serves 12 to 15. By Robin from Washington, IA ---------------------- Cranberry Ham Ingredients 1 cup seasoned bread stuffing 1/2 cup canned whole cranberry sauce 1/4 cup finely chopped celery 5 tsp. Worcestershire sauce 1/2 tsp. salt 2 ham steaks, 1/2 in. thick (steaks already pre-cooked) Directions In a small mixing bowl, combine bread stuffing with cranberry sauce, celery, 3 tsp. Worcestershire sauce, salt and mix well. Brush both sides of the ham steaks with the remaining 2 tsp. of the Worcestershire sauce. Place one ham steak in a greased baking dish. Spread the stuffing evenly over the ham steak. Bake uncovered in a pre-heated moderate oven at 350 degrees F for 1 hour or until lightly browned. Serves 6. By Robin from Washington, IA The world is a dangerous place, not because of those who do evil, but because of those who look on and do nothing.~ Albert Einstein ~ Check Out My Groups: Everything Natural http://health./ Everything Magick EverythingMagick/ -- Version: 7.1.385 / Virus Database: 268.4.4/319 - Release 4/19/2006 Quote Link to comment Share on other sites More sharing options...
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