Kay's Recipes n Stuff

Kay's Fruitcake Bars

2011-12-18T11:53:00.006-05:00

My husband and I like fruitcake bars. Lately, mincemeat has become very expensiave - $5.42 for a 27 ounce jar of Borden mincemeat. I came up with my own recipe using two other fruitcake recipes from the internet. My version is very easy and quick clean up. Here is my version of Fruitcake Bars:

Ingredients
2 Eggs
1/4 cup butter, melted
14 ounce can Sweetened Condensed Milk (not evaporated milk)
2 teaspoons vanilla extract
1 3/4 cup applesauce
2 1/2 cup all purpose flour
1 teaspoon baking soda
1 cup mixed candied fruit
1 cup dried canberries
3/4 cup chopped pecans

Preheat oven to 325 F. Grease a 15 x 10 inch baking pan. In a large mixer bowl, beat eggs, butter, condensed milk, vanilla. Add applesauce and blend well. Stir in remaining ingredients and mix well. Spread evenly into pan and bake 35 - 40 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack. Store tightly covered at room temperature.
Yield: 3 to 4 dozen bars

Kay's Tip: I used Musselman's Limited Edition Pennsylvania Apples Applesauce. I also used nonstick vegetable spray to grease my pan. My husband likes this recipe better than the traditional fruitcake bars I used to bake. Enjoy!

Old-Fashioned Soft Pumpkin Cookies

2011-10-26T15:32:00.008-04:00

Here is another recipe from my Sunday paper that I thought you would enjoy. Just in time for the holidays!

Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup Libby's 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)

Directions
1) Preheat oven to 350 degrees F. Grease baking sheets.

2) Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg, and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

3) Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle glaze over cookies.

4) For glaze: Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Apple Streusel Cobbler

2011-10-21T15:50:00.003-04:00

My husband asked for Apple Pie. I made this instead. I also used Comstock Apple Pie Filling. It was delicious!
Kay's Tip: Make the Streusel first step (3). Then make the egg mixture step (2).

Ingredients:
1/2 cup chopped nuts
1/2 cup oats
2 eggs
1/4 cup butter or margarine, melted
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup firmly packed light brown sugar
1/2 cup unsifted flour
1/4 cup cold butter or margarine
1 can (14 oz.) sweetened condensed milk (NOT evaporated milk)
1 can (21 oz.) COMSTOCK® or WILDERNESS® More Fruit Apple Filling or Topping, chilled

Directions:
1. Heat oven to 375 F. Spread apple filling in greased 9in square baking pan.
2. In medium bowl, beat eggs. Add sweetened condensed milk, melted margarine, cinnamon and nutmeg; mix well. Pour over apple filling.
3. In medium bowl, combine sugar and flour, cut in cold butter or margarine until crumbly. Add nuts and oats. Sprinkle over egg mixture.
4. Bake 50-55 minutes or until set. Cool. Serve warm with ice cream, if desired. Refrigerate leftovers.

Makes 9-12 servings
Bake time: 50-55 minutes

Easy Coconut Cream Pie

2011-09-16T14:22:00.015-04:00

1-1/4 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling
1 cup BAKER'S ANGEL FLAKE Coconut, divided
1 tub (8 oz.) COOL WHIP Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)

POUR milk into large bowl. Add pudding mix and 3/4 cup of the coconut. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping. Pour into crust.

REFRIGERATE 4 hours or until set.

SPREAD pie with remaining whipped topping. Toast remaining 1/4 cup coconut, if desired. Sprinkle over pie. Store leftover pie in refrigerator.

KRAFT TIP

How to Toast Coconut: Spread coconut in shallow baking pan. Bake at 350 degrees F for 7 to 10 minutes or until lightly browned, stirring frequently.

Kay's Tip: I use store brands for all of the ingredients except the coconut. BAKER'S coconut is very sweet. I make this all the time for my husband. It is delicious!

Another Easy Coconut Cream Pie Recipe can be found here:

Easy Coconut Cream Pie recipe

Homemade Ice Cream In A Bag

2011-07-24T12:55:00.006-04:00

2 tablespoons of sugar
1 cup half and half
1/2 teaspoon vanilla extract
1/2 cup salt (Kosher or rock salt is better, but table works)
1 pint-sized freezer bag
1 gallon-sized freezer bag

Directions

Combine the sugar, half and half, and vanilla extract in the pint-sized bag and seal it tightly.
Place the salt and ice in the gallon-sized bag and place the pint-sized bag inside. Seal the larger bag. Shake bags until mixture hardens (about 5 minutes). Feel the smaller bag to determine when done and take it out.
Add any mix-ins to the small bag (fruit, nuts, or candy) and eat right out of the bag.

Kay's Tip: I found this recipe in my Sunday paper. Enjoy!

Deep Dish Brownies

2011-06-19T13:42:00.009-04:00

3/4 cup butter or margarine, melted
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
3 eggs
3/4 cup all-purpose flour
1/2 cup Hershey's cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup Reese's Peanut Butter Chips OR
Hershey's Semi-Sweet Chocolate Chips

Heat oven to 350 degrees F. Grease spauare pan, 8X8X2 inches. In medium mixing bowl blend melted butter, sugar and vanilla. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in chips. Spread into prepared pan. Bake 40 to 45 minutes or until brownies btgin to pull away from sides of pan. Cool completely; cut innto spuares. 16 brownies.

Kay's Tip: Here is another brownie recipe that I have tried recently: Fudgy Brownies from Taste of Home. It was absolutely delicious! I didn't change a thing.

Spinach With Bacon

2011-06-07T15:00:00.008-04:00

1 slice bacon, cut up
1 small onion, thinly sliced
1 pound spinach
1/4 teaspoon salt
Dash of pepper

Cook and stir bacon and onion in 10-inch skillet until
bacon is crisp. Add about half of the spinach, the salt
and pepper. Cover and cook over medium heat 2 minutes.
Add remaining spinach. Cover and cook, stirring
occasionally, until spinach is tender, 3 to 10 minutes.
3 or 4 Servings

Kay's Tip: Substitue 1 pound Swiss Chard for the
spinach. It is delicious!

14 Unusually Delicious Cupcake Recipes from Martha Stewart

2011-05-16T09:06:00.002-04:00

14 Unusually Delicious Cupcake Recipes from Martha Stewart

Streusel Coffee Cake

2010-05-19T14:19:00.004-04:00

Streusel (below)
2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup margarine or butter, softened
1 cup milk
1 egg

Heat oven to 350 degrees. Prepare Streusel. Beat remaining ingredients in large mixer bowl on low speed 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Spread half of the batter in greased oblong pan, 13X9X2 inches, or square pan, 9X9X2 inches; sprinkle with half of the Streusel. Top with remining batter; sprinkle with remaining Streusel. Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes. 9 to 12 Servings

Streusel

1/2 cup chopped nuts
1/3 cup packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons firm margarine or butter

Mix all ingredients until crumbly.

Pineapple Coffee Cake: After sprinkling with remaining Streusel, spread 1 can (8 1/4ounces) crushed pineapple, well drained, over top. Bake oblong about 45 minutes, square about 1 hour.

Kay's Tip: Use a rubber spatula to spread the batter in the pan.

Chocolate Chip Cake

2010-05-19T14:00:00.005-04:00

2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup shortening
1 1/4 cups milk
3 eggs
1/2 cup semisweet chocolate chips, finely chopper, or 1/2 cup miniature semisweet chocolate chips
1 1/2 teaspoons vanilla

Heat oven to 350 degrees. Grease and flour oblong pan, 13X9X2 inches, or 2 round layer pans, 8 or 9X1 1/2 inches. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s).

Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes; cool. Frost with Cocoa Butter Frosting below if desired.

Cocoa Butter Frosting

1/3 cup margarine or butter, softened
1/3 cup cocoa
2 cups powdered sugar
1 1/2 teaspoons vanilla
About 2 tablespoons milk

Mix margarine and cocoa. Stir in powdered sugar. Beat in vanilla and milk until frosting is of spreading consistency. Fills and frosts two 8-or 9-inch layers or frosts a 13X9X2-inch cake.

Easy Fruitcake

2009-12-22T14:16:00.008-05:00

Ingredients
No-Stick Spray
2 1/2 cups All Purpose Flour
1 teaspoon baking soda
2 large eggs
1 (27 oz.) jar None Such® Ready to Use Mincemeat
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 cups (1 lb.) mixed candied fruit
1 cup coarsely chopped nuts

Instructions
HEAT oven to 300F. Coat a 10-cup fluted baking pan with no-stick spray.

STIR together flour and baking soda. Combine eggs, mincement, sweetened condensed milk, candied fruit and nuts in large bowl. Blend in dry ingredients. Pour into prepared pan.

BAKE 1 hour, 45 minutes to 1 hour, 50 minutes or until toothpick inserted comes out clean. Cool 15 minutes. Remove from pan. Garnish as desired.

VARIATIONS
FRUITCAKE BARS: COAT 15 X 10-inch jelly roll pan with no-stick cooking spray. Spread batter evenly in pan. Bake 40 to 45 minutes. Cool. Glaze, if desired. Makes about 4 dozen bars.

FRUITCAKE COOKIES: COAT baking sheets with no-stick cooking spray. Drop by rounded tablespoonfuls, 2 inches apart onto prepared baking sheets. Bake 15 to 18 minutes. Makes about 5 1/2 dozen cookies.

Kay's Tip: I made the fruitcake bars for the holidays. They were absolutely delicious. Will make these again next year!

Pumpkin Bread

2009-08-01T15:04:00.043-04:00

2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 can (16 ounces) pumpkin of 2 cups
cooked pumpkin (below)
2/3 water
3 1/3 cups all-purpose flour*
2 teaspons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1 teaspoon grund cinnamon
1 teaspoon ground cloves
2/3 coarsely chopped nuts
2/3 cup raisins (optional)

Heat oven to 350 degrees F. Grease bottoms only of 2 loaf pans, 9 X 5 X 3 inches, or 3 loaf pans, 8 1/2 X 4 1/2 X 2 1/2 inches. Mix shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins (if using). Pour into pans. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes; cool slightly. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days.

*If using self-rising flour, omit baking soda, salt and baking powder.

MAKES:

2 loaves 9 X 5 X 3 inches or
3 loaves 8 1/2 X 4 1/2 X 2 1/2 inches

How to cook a pumpkin

To cook pumpkin, wash and cut it in half crosswise. Remove seeds and strings. Place it in a pan, shell side up (or cut side down), and bake it in a 325 degree F oven for 1 hour or more, depending on size, until it is tender and begins to fall apart. Scrape the pulp from the shell and put it through a ricer or strainer or blender or food processor until smooth.

Here is another recipe on how to make Pumpkin Puree.

Pumpkin Oat Streusel Muffins

2009-07-31T14:52:00.030-04:00

streusel

1/4 cup Quaker Oats (quick or old fashioned,uncooked)

1 tablespoon firmly packed brown sugar

1 tablespoon margarine or butter, melted

1/8 teaspoon pumpkin pie spice

muffins

1-1/2 cups all-purpose flour

1 cup Quaker Oats (quick or old fashioned,

uncooked)

3/4 cup firmly packed brown sugar

1/2 cup chopped nuts (optional)

1-1/2 teaspoons pumpkin pie spice

1/2 teaspoon baking soda

1/2 teaspoon salt (optional)

1 cup LIBBY'S 100% Pure Pumpkin or 1 cup

cooked pumpkin (above)

3/4 cup millk

1/3 cup vegetable oil

1 egg, lightly beaten

Heat oven to 400 degrees F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

For streusel, combine all ingredients in small bowl; mix well. Set aside.

For muffins, combine flour, oats, sugar, nuts, if desired, baking powder, pumpkin pie spice, baking soda and salt in large bowl; mix well. In medium bowl combine pumpkin, milk, oil and egg; blend well. Add to dry ingredients all at ounce; stir just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.

Bake 22 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

SERVINGS: 1 Dozen

EAGLE BRAND Petite Macaroon Cups

2009-07-31T14:19:00.024-04:00

1 cup butter or margarine, softened

2 (3-ounce) packages cream cheese,

softened

2 cups all-purpose flour

1 (14-ounce) can EAGLE BRAND

Sweetened Condensed Milk (NOT

evaporated milk)

2 eggs, beaten

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

1 1/3 cups flaked coconut

In large bowl, beat butter and cream cheese until fluffy; stir in flour. Cover; chill 1 hour.

Preheat oven to 375 degrees F. Divide dough into quarters. On floured surface, shape 1 quarter into a smooth ball. Divide into 12 balls. Place each ball in a 1 3/4-inch muffin cup; press evenly on bottom and up side of each cup. Repeat with remaining dough.

In medium bowl, combine EAGLE BRAND, eggs and extracts; mix well. Stir in coconut. Fill muffin cups 3/4 full. Bake 16 to 18 minutes or until slightly browned. Cool in pans; remove. Store leftovers loosely covered at room temperature.

SERVINGS; Makes 4 dozen cups

Chocolate Macaroon Cups: Beat 1/4 cup unsweetened cocoa into egg mixture; proceed as above.

Cream Puffs

2009-06-01T14:04:00.016-04:00

1/2 cup water
1/4 cup margarine or butter
1/2 cup all-purpose flour
Cream Filling (below)
Powdered sugar

Heat oven to 400 degrees F (200 degrees C). Heat water and margarine to rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; contunue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.

Bake until puffed and golden, 35 to 40 inutes. Cool away from draft. Cut off tops; pull out any filaments of soft dough. Fill puffs with Cream Filling. Replace tops; dust with powdered sugar. Refrigerate until serving time. 6 CREAM PUFFS

CREAM FILLING

1/3 cup sugar
2 tablespoons conrstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons margarine or butter, softened
2 teaspoons vanilla

Mix sugar, cornstarch and salt in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixtrue. Boil and stir 1 minute. Remove from heat; stir in margarine and vanilla; cool.

Quick Cream Puffs: Omit Cream Filling. Fill puffs with ice cream or fruit pie filling. Frost with Chocolate Frosting (below) or dust with powdered sugar.

Chocolate Frosting: Heat 1/2 square (1/2 ounce) unsweetened chocolate and 1/2 teaspoon margarine or butter over low heat until melted. Remove from heat; stir in 1/2 cup powdered sugar and about 1 tablespoon hot water. Beat until smooth.

Kay's Tip: Here is another cream puff recipe I found at allrecipes.com Miniature Chocolate Eclairs

Famous Oatmeal Cookies

2008-11-25T21:49:00.021-05:00

3/4 cup vegetable shortening
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
3 cups oats, uncooked
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda

Preheat oven to 350 degrees F. Beat together shortening, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients; mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350 degrees F. for 12 to 15 minutes. (For variety add chopped nuts, raisins, chocolate chips or coconut).
Makes about 5 dozen cookies.

EAGLE BRAND Golden Pumpkin Bars

2008-11-24T21:53:00.022-05:00

Prep Time: 10 min
Cook Time: 50 min
Total Time: 60 min

1 (18.25 or 18.5 ounce) package yellow cake mix
1/4 cup vegetable oil
4 eggs
1/2 cup slivered almonds, toasted and finely chopped (optional)
1 (16-ounce) can pumpkin (about 2 cups)
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon almond extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Preheat oven to 350 degrees F. (325 degrees F. for glass dish). Reserve 1/2 cup dry cake mix.

In large bowl, combine remaining cake mix, oil and 1 egg; beat until crumbly. Stir in nuts (optional). Press firmly on bottom of greased 13x9-inch baking pan.

In same bowl, combine 1/2 cup reserved cake mix and remaining ingredients, mix well. Pour over prepared crust. Bake 50 minutes or until set. Cool. Cut into bars. Garnish as desired. Store tightly covered at room temperature.
SERVINGS: 24 to 36 bars

Kay's Tip: I omitted the almonds and substituted vanilla extract for the almond extract. This is delicious!

Homestyle Holiday Turkey

2008-11-18T21:17:00.013-05:00

1 (12 pound) whole turkey
6 tablespoons butter, separated
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoned salt

Preheat oven to 350 degrees F. Rinse and wash turkey. Add giblets to pan if desired.
Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoned salt over the turkey.
Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F. For the last 45 minutes or so, remove the foil so the turkey will brown.
Approximately 16 SERVINGS

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Veal Shoulder Pot Roast

2008-11-11T21:20:00.016-05:00

2 1/2 to 3 lbs. veal shoulder
4 Tbs. butter or margarine
1 tsp. salt
1 tsp. coarsely crushed Chinese Szechuan pepper or black pepper
8 small carrots, peeled
2 cloves garlic, whole, unpeeled
2 Tbs. freshly chopped parsley
1 tsp. EACH dried basil, tarragon and thyme leaves
1 small bay leaf, crumbled
1 lb. frozen small boiling onions
2 whole tomatoes, wedged

Slowly brown veal in butter over moderate heat using a heavy-lidded casserole or Dutch oven. Sprinkle with salt and black pepper on both sides.

Cover. Roast at 300 degrees F. for 30 minutes.

Add carrots to roast along with garlic, parsley, basil, tarragon, thyme and bay leaf. Top with the onions.

Cover and continue roasting for 1 1/2 hours longer or until meat is very tender. About 15 minutes before removing from oven, add tomatoes.

Place roast on heated serving platter. Surround with vegetables. Discard garlic.

Heat juices in pan to boiling. Boil, stirring, until juices are syrupy and reduced to about 3/4 cup. Spoon over roast and vegetables to glaze. Serve immediately.
4 SERVINGS

Taste of Home Recipes

Carpet Freshener

2008-11-09T22:35:00.002-05:00

(A special household tip.)

1 box (1lb.) Baking Soda
1 to 2 tablespoons baby powder

Carefully remove top of box from baking soda.
Add 1 to 2 tablespoons of your favorite baby powder. Mix thoroughly with a small spoon or teaspoon.

Sprinkle evenly over carpet. Work the powder mixture into the carpet with a broom. Let stand 30 minutes.
Vaccum carpet. It leaves the room smelling fresh and it is economical, too.

Kay's Tip: My husband uses this often. He made up this recipe.

When Using Bleach, Follow These Guidelines

2008-11-09T22:07:00.002-05:00

(A special household tip.)

Before you bleach, read the garment's care label. If it says "no bleach," don't use any kind of bleach. Chlorine bleach is usually safe on cottons, linens, and some colorfast fabrics.

Don't use chlorine bleach on wool, silk, mohair, leather (e.g., buttons, Spandex, or noncolorfast fabrics or dyes). If you're unsure about the safety of a bleach for a garment, first do a safety test on an inside seam as recommended on the bleach's label.

Never use chlorine bleach with hand dishwashing liquids, ammonia, or toilet cleaners. The combination can produce irritating fumes.

Chlorine bleach must first be diluted as directed on the product's label. It should then be added 5 to 6 minutes after the wash cycle has started.

Oxygen (nonchlorine) bleach should be added with the laundry detergent to the wash water before the laundry is added. It is safe on washable fabrics. It works more effectively at higher wash temperatures than at cooler temperatures.

Note: Chlorine and oxygen bleaches use different active ingredients that decolorize and solubilize stains so they can be removed with the help of a detergent. Liquid chlorine bleaches all have about the same amount of active ingredient, sodium hypochlorite, and there is little difference from one brand to another. The active ingredient in liquid oxygen bleaches is hydrogen peroxide. In powder oxygen bleaches it is sodium percarbonate or sodium perborate tetrahydrate. Oxygen bleaches usually contain other ingredients as well to help in stain removal.

Chlorine bleaches have always been far better than oxygen bleaches at whitening clothes. Oxygen bleaches can only maintain whiteness, not restore it.

Cleaning Wood Furniture

2008-11-09T22:00:00.002-05:00

(A special household tip.)

This is a home brew recipe that does a creditable cleaning job on wood furniture. 1/2 teaspoon light olive oil added to 1/4 cup white vinegar. This has been found to be as effective as any store product. As always, a wood furniture cleaner should first be tested on an inconspicuous area before attempting to use any cleaning formula.

Removing Old Floor Wax

2008-11-09T21:54:00.002-05:00

(A special household tip.)

The typical recipe for removing old floor wax is 1/2 cup of powdered floor cleaner and 2 cups of ammonia in 1 gallon of cool water, some fine steel wool, and a lot of elbow grease. There are commercial wax removers on the market. Some are recommended on labels of their brand-mate floor polishes.

Hand Dishwashing Liquids

2008-11-09T21:40:00.003-05:00

(A special household tip.)

Hand dishwashing liquids are very versatile. They can be used to clean dirty hands, they can be used to hand launder delicate washable clothing, and they can be used for many other cleaning purposes. CAUTION: Do not use a hand dishwashing liquid in an automatic dishwasher--it will generate too much suds.

Pumpkin Spice Cake

2008-11-04T21:46:00.004-05:00

1/2 cup butter, margarine or shortening
1 1/4 cups sugar
2 eggs, beaten
2 1/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 cup canned pumpkin or cooked pumpkin
3/4 cup milk
Powdered sugar

1. In a large bowl cream the butter. Gradually add sugar and cream till light and fluffy. Blend in beaten eggs. Sift together the dry ingredients. Combine pumpkin and milk. Add dry ingredients alternately with pumpkin mixture.

2. Pour into a greased bundt pan and bake at 350 for about 30 minutes.

3. Cool for at least 1 hour.

4. Drizzle with sugar glaze (1 cup powdered sugar with a tablespoon milk, mixed until smooth or decorate as desired.

Fruit Salad

2008-11-04T21:34:00.002-05:00

(From my special vintage recipe collection)

DRESSING
1 tablespoonful vegetable shortening
Pinch of salt
2 tablespoonfuls sugar
2 tablespoonfuls vinegar
2 eggs
1/2 pint whipped cream

SALAD
24 marshmalows
1 can pineapple
2 juicy apples
6 oranges
Lettuce leaves

For salad. Cut fruit and marshmallows into small pieces, then mix and chill.
For dressing. Beat up eggs in double boiler, add vinegar, sugar, salt, shortening and cook until thick. Cool and add whipped cream. Mix with fruit and serve on crisp lettuce leaves.

Hurry Up Cake

2008-11-03T21:57:00.004-05:00

(From my special vintage recipe collection)

3/4 cupful sugar
1 and 1/2 cupfuls flour
4 tablespoonfuls vegetable shortening
1/2 teaspoonful almond extract
1/2 teaspoonful lemon extract
2 whites of eggs
1/4 teaspoonful salt
2 teaspoonfuls baking powder
Milk

Sift flour, baking powder, salt and sugar into bowl. Put whites of eggs into measuring cup, add shortening, and fill cup with milk. Add to dry mixture with extracts and beat vigorously six minutes. Pour into small greased and floured cake tin and bake in moderate oven forty-five minutes. Cake may be frosted if liked.
Sufficient for one small cake.

Boiling Water Cake

2008-11-03T21:42:00.002-05:00

(From my special vintage recipe collection)

1 cupful boiling water
1 cupful sugar
1/2 cupful vegetable shortening
1 egg
1/4 cupful chopped candied citron peel
1 cupful sultana raisins
2 and 1/2 cupfuls flour
1/2 teaspoonful salt
2 teaspoonfuls baking powder
1/4 teaspoonful grated nutmeg
1/2 teaspoonful lemon extract

Put shortening and sugar into basin, pour boiling water over them; let stand till cold, then add egg well beaten, sift in flour, salt, baking powder, add nutmeg, add peel, raisins, and lemon extract, and mix well. Turn into greased and floured small square tin and bake in moderate oven half hour. Cool and cover with boiled frosting.
Sufficient for one small cake.

Baking Powder Biscuits

2008-11-03T21:22:00.003-05:00

(From my special vintage recipe collection)

2 cupfuls flour
2 tablespoonfuls vegetable shortening
*2 teaspoonfuls baking powder
1 teaspoonful salt
Milk

Mix and sift twice dry ingredients. Work in shortening with finger tips, add gradually milk, mixing with knife to soft dough. Toss on floured board; pat and roll to one-half inch thickness. Shape with biscuit cutter. Place on greased tin and bake in hot oven twelve minutes. To have good biscuits dough should be handled as little as possible, just enough to get in shape to cut. Milk or water used for mixing should be very cold, and biscuits should be gotten into oven at once after adding liquid to flour. If top of each biscuit is lightly brushed over with melted shortening before baking, crust will be much nicer.
Sufficient for fifteen biscuits.

*Amount of baking powder may be increased if especially raised biscuits are desired. 2 teaspoonfuls, however, is most healthful amount.

Eggplant en Casserole

2008-11-02T22:13:00.002-05:00

(From my special vintage recipe collection)

4 tablespoonfuls melted vegetable shortening
1 large eggplant
3 small onions
2 garlic cloves
3 tomatoes
1 green pepper
Salt and pepper to taste

Slice eggplant into thin slices, then slice onions, garlic, tomatoes and pepper quite thin. Arrange them, alternately, in a greased casserole, seasoning each layer with salt and pepper. Pour in melted shortening and cover. Cook over slow fire or in moderate oven till the eggplant is tender.
Serve hot or cold.

Mushrooms au Gratin

2008-11-02T22:02:00.002-05:00

(From my special vintage recipe collection)

4 tablespoonfuls vegetable shortening
14 large mushrooms
1 egg
Salt, pepper, and red pepper to taste
1 tablespoonful chopped suet
1 tablespoonful chopped parsley
2 tablespoonfuls chopped cooked meat
2 tablespoonfuls breadcrumbs
1/2 cupful stock

Beat up egg, add suet, breadcrumbs, meat, parsley, and seasonings. Wash and remove centers from mushrooms, season with salt, pepper, and red pepper, also place tiny piece of shortening in each. Then put heaping teaspoonful of forcemeat in each one, and cover with crumbs. Lay on greased tin, add stock, and bake fifteen minutes. Serve on hot dish with gravy poured around.
Sufficient for fourteen mushrooms.

Chocolate Brownies

2008-11-02T21:51:00.002-05:00

(From my special vintage recipe collection)

1cupful sugar
6 tablespoonfuls vegetable shortening
2 eggs
2 squares chocolate
1/3 teaspoonful salt
1/2 cupful flour
1 cupful chopped English walnut meats
1 teaspoonful vanilla extract
3 tablespoonfuls boiling water

Cream shortening and sugar together, add eggs well beaten, chocolate dissolved in boiling water, salt, flour, vanila, an nuts. Divide and spread thin in 2 greased square pans and bake in slow oven from twenty to twenty-five minutes. Cut in strips and serve with ice cream. These are a cross between cookies and heavy cake.
Sufficient for fifty brownies.

New Potatoes a la France

2008-11-02T21:43:00.002-05:00

(From my special vintage recipe collection)

3 tablespoonfuls vegetable shortening
2 lbs. new potatoes
2 sprigs mint
1 teaspoonful salt
1 tablespoonful chopped parsley
1 tablespoonful lemon juice

Wash and scrape potatoes. With round vegetable cutter scoop out from potatoes a number of little balls like marbles; Boil these till tender in water, to which have been added salt and mint. Drain, add shortening, parsley, and lemon juice. Toss them about gently in pan a few minutes, and serve on hot dish.

Baked Halibut

2008-11-02T21:29:00.002-05:00

(From my special vintage recipe collection)

2 lbs. halibut
1 cupful tomatoes
2 tablespoonfuls flour
2 tablespoonfuls vegetable shortening
3/4 teaspoonful salt
1/8 teaspoonful pepper

Clean fish, season with salt and pepper, dredge with flour, place in a baking pan greased with vegetable shortening, pour over tomatoes, and dot with vegetable shortening. Bake in a moderate oven, basting often.

Vienna Sausage Roll Ups

2008-11-01T22:38:00.004-04:00

2 five ounce cans of vienna sausage
1 eight ounce can of refrigerated crescent dinner rolls

Drain vienna sausage; pat dry with paper towels. Unroll dough; separate into 8 triangles. Cut each triangle in half. You will have 16 triangles. Place one vienna sausage on each triangle. Roll up; start at shortest side of triangle and roll to opposite point. Place rolls point side down on ungreased baking sheet. Bake at 375 degrees for 11-13 minutes or until golden brown.
16 APPETIZERS

Deviled Eggs a la Kay

2008-11-01T22:30:00.005-04:00

6 hard-boiled eggs
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
3 heaping tablespoons mayonnaise

Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork. Mix in salt, mustard, pepper and mayonnaise. Fill whites with egg yolk mixture, heaping it lightly. Arrange eggs on large serving plate. Cover and refrigerate no longer than 24 hours.
6 SERVINGS

Bacon Cheddar Deviled Eggs: Cook three slices of bacon over medium heat in a large deep skillet until evenly brown. Crumble and set aside. Add two tablespoons finely shredded Cheddar cheese to egg mixture. Stir in bacon. Fill egg white halves with the yolk mixture and refrigerate until serving.

Party Deviled Eggs: Garnish each deviled egg half with cooked shrimp, rolled anchovy fillet or sliced pimiento-stuffed olives.

Creamy Milk Chocolate Fudge

2008-10-31T22:08:00.006-04:00

20 regular size marshmallows
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
Dash salt
1 (12 ounce) package semi-sweet chocolate chips
1 cup milk chocolate chips
1/2 to 1 cup chopped nuts
1 1/2 teaspoons vanilla extract

In heavy saucepan, over low heat, melt marshmallows with sweetened condensed milk and salt. Add chips; stir until melted. Remove from heat; stir in nuts and vanilla. Spread evenly into wax paper-lined 8 to 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.
Makes about 2 pounds.

Kay's Tip: Try using chopped peacans. It's delicious. I also store this in the refrigerator. Let stand a few minutes at room temperature to take the chill off of it.

Peach-Custard Kuchen

2008-10-31T21:55:00.002-04:00

1 cup all-purpose flour*
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon baking powder
1/4 cup margarine or butter, softened
1 1/2 cups sliced peaches (about 2 medium)
1/4 cup plus 2 tablespoons sugar
1 teaspoon ground cinnamon
2 egg yolks
1 cup whipping cream

Heat oven to 400 degrees. Mix flour, 2 tablespoons sugar, the salt and baking powder. Cut in margarine until mixture is crumbly. Pat mixture firmly in bottom and halfway up sides of ungreased square pan, 8x882 inches. Arrange peaches in pan. Mix 1/4 cup plus 2 tablespoons sugar and the cinnamon; sprinkle over peaches. Bake 15 minutes.

Mix egg yolks and whipping cream; pour over peaches. Bake until custard is set and edges are light brown, 25 to 30 minutes. Serve warm.
9 SERVINGS

Gingerbread

2008-10-31T21:31:00.004-04:00

2 1/3 cups all-purpose flour*
1/3 cup sugar
1 cup molasses
3/4 cup hot water
1/2 cup shortening
1 egg
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt

Heat oven to 325 degrees. Grease and flour square pan, 9x9x2 inches. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed. scraping bowl occasionally. 3 minutes. Pour into pan.

Bake until wooden pick inserted in center comes out clean, about 50 minutes. Serve with Apricot-Cream Topping or Honey-Ginger Fluff (below) if desired.
9 SERVINGS

*Do not use self-rising flour in this recipe.

APRICOT-CREAM TOPPING
Mix 1 cup apricot preserves or jelly, 1 tablespoon grated lemon peel and 2 tablespoons lemon juice. Cut warm gingerbread into squares; top with vanilla ice cream and sauce.

HONEY-GINGER FLUFF
Beat 2 cups chilled whipping cream, 1/4 cup honey and 1/2 teaspoon ground ginger in chilled bowl until stiff. Refrigerate at least 1 hour before serving.

WHOLE WHEAT GINGERBREAD: Substitute 1 cup whole wheat flour for 1 cup of the all-purpose flour. Decrease sugar to 1/4 cup.

Earl's Strawberry Preserve Parfait

2008-10-30T22:17:00.004-04:00

1 tablespoon strawberry preserves
1 cup of non-dairy whipped topping

Stir the strawberry preserves and 1 cup of non-dairy whipped topping in a small bowl. Serve in a parfait glass if you like.
1 SERVING

Kay's Tip: My husband made up this recipe when he couldn't find any other desserts in our kitchen. It's a quick dessert or snack.

Pound Cake

2008-10-30T22:02:00.004-04:00

2 cups all purpose flour
1 cup sugar
3 teaspoons baking powder
3/4 cup milk
1/4 cup shortening
1/4 cup butter or margarine softened
2 eggs
1 teaspoon vanilla

Heat oven to 350 F. Grease and flour loaf pan, 9x5x3 inches, or 2 loaf pans, 8.5x4.5x2.5 inches. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed. scraping bowl occasionally. Pour into pan(s). Bake 65 to 70 minutes or until wooden pick inserted in center comes out clean.

Next-Day Noodles Casserole

2008-10-29T21:49:00.002-04:00

1 can (4 ounces) mushrooms, drained, reserving liquid
1/3 chopped onion
1/4 cup butter or margarine
3 tablespoons flour
3/4 teaspoon salt
Dash pepper
Dash cayenne
3 cups milk and mushroom liquid
2 cups cubed cooked pork, beef, ham, chicken, turkey, or other meat
1 tablespoon salt (optional)
3 quarts boiling water
8 ounces (5 1/2 to 6 cups) medium egg noodles
Grated Parmesan cheese
Paprika

Saute' mushrooms and onion in butter until crisp-tender. Blend in flour and seasonings; add milk and mushroom liquid. Cook, stirring constantly, until sauce thickens. Add cooked meat.

Meanwhile, add 1 tablespoon salt to rapidly boiling water. You can omit the salt. Gradually add noodles so that water continues to boil. Cook uncovered, stirring occassionally, 5 to 6 minutes. Drain in colander. Combine noodles with sauce in 2-quart casserole; top with Parmesan cheese and paprika. Bake at 400 F. about 20 to 25 minutes or until bubbling and browned.
4 to 6 SERVINGS.

Kay's Tip: Instead of medium egg noodles, use 6 to 6 1/2 cups of wide egg noodles. Cook uncovered for 5 to 6 minutes. Proceed as above.

Tuna Casserole

2008-10-28T22:15:00.002-04:00

1/2 cup sliced celery
1/4 cup chopped onion
2 tablespoons butter or margarine
1 can (10 1/2 ounces) condensed cream of celery soup
1 soup can of milk
1 can (6 ounces) tuna, drained and flaked
2 tablespoons diced pimiento (optional)
1 tablespoon salt
3 quarts boiling water
8 ounces (5 1/2 to 6 cups) medium egg noodles
1/4 cup buttered bread crumbs

Cook celery and onion in butter until crisp-tender but not brown. Blend in soup and milk; add tuna and pimiento.

Meanwhile, add salt to rapidly boiling water. Gradually add noodles so that water continues to boil. Cook uncovered, stirring occasionally, 5 to 6 minutes. Drain in colander.

In 2-quart casserole, combine noodles and tuna mixture; top with crumbs. Bake at 350 F, for 25 to 30 minutes, or until lightly brown.
6 SERVINGS

Kay's Tip: In place of medium egg noodles, use wide egg noodles, or sea-shell macaroni.

Crab a la King

2008-10-28T21:52:00.003-04:00

1 can (4-ounces) sliced mushrooms, drained, reserving liquid
1/4 cup chopped onion
2 tablespoons chopped parsley or 1 tablespoon dried parsley flakes
1/4 cup butter or margarine
1/4 cup flour
1 teaspoon salt
Dash pepper
Dash paprika
2 1/2 cups milk and mushroom liquid
1 to 2 cups cooked crab
2 tablespoons chopped pimiento (optional)

In saucepan, cook mushrooms, onion, and parsley in butter until soft - about 5 minutes. Blend in flour and seasonings. Remove from heat. Add milk and mushroom liquid; stir to blend. Return to heat. Heat to boiling, stirring constantly, until sauce thickens. Flake crab, removing cartilage; add crab and pimiento to sauce. Heat a minute or two. Serve on cooked regular spaghetti.
Yield; About 3 1/2 cups

Kay's Tip: In place of cooked crab, substitute imitation crab meat. Such as crab delights. I use store brand imitation crab meat with excellent results. Serve this dish with a green salad and Italian garlic bread.

Pasta: How To Cook Macaroni, Spaghetti and Noodles

2008-10-26T21:28:00.005-04:00

Traditional Method: Add 1 tablespoon salt to 3 quarts rapidly boiling water in deep kettle. Add 7 or 8 ounces macaroni, spaghetti or noodles to water gradually so that water continues to boil. (If spaghetti strands are left whole, place one end in water; as they soften, gradually coil them into kettle until submerged.)

Boil uncovered, stirring occasionally, just until tender* (7 to 10 minutes or as directed on package). Test by cutting several strands with fork against side of kettle. Drain quickly in colander or sieve. If macaroni product is to be used in a salad, rinse in cold water.
4 To 6 SERVINGS.

Easy Method: Drop 7 or 8 ounces macaroni, spaghetti or noodles into 6 cups rapidly boiling salted water (4 teaspoons salt). Heat to rapid boiling. Cook, stirring constantly, 3 minutes.* Cover tightly. Remove from heat and let stand 10 minutes. Drain. If macaroni product is to be used in a salad, rinse in cold water.
4 To 6 SERVINGS.

*For thicker macaroni products, such as lasagne, kluski noodles, etc., follow manufacturer's directions.

NOTE: Toss cooked and drained macaroni, spaghetti or noodles with 3 tablespoons margarine or butter; this will keep pieces separated.

Oven French Toast

2008-10-25T21:40:00.003-04:00

3 eggs
3/4 cup milk
1 tablespoon sugar
1/4 teaspoon salt
8 slices white bread

Heat oven to 500 degrees. Butter cookie sheet generously. Beat eggs, milk sugar and salt with fork. Heat cookie sheet in oven 1 minute; remove from oven. Dip bread into egg mixture; arrange on hot cookie sheet. Drizzle any remaining egg mixture over bread. Bake until bottoms are golden brown, 5 to 8 minutes. Turn bread; bake until golden brown, 2 to 4 minutes longer.
8 SLICES

Do-ahead Tip: After dipping, arrange bread in ungreased oblong baking dish, 13 1/2x9x2 inches overlapping edges slightly. Drizzle any remainig egg mixture over bread. Cover and refrigerate no longer than 24 hours. Bake on cookie sheet or cook in skillet as directed. using pancake turner to prevent tearing saturated bread.

Skillet French Toast: Heat 1 tablespoon margarine or butter in skillet over medium heat until melted. Dip bread into egg mixture; cook until golden brown, about 4 minutes on each side.

Baking Powder Biscuits

2008-10-25T21:19:00.003-04:00

1/3 cup shortening
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup milk

Combine flour, baking powder and salt in a bowl with a fork. Cut in shortening with pastry blender until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and rounds up into a ball. (Too much milk makes dough sticky, not enough makes biscuits dry.)

Turn dough onto lightly floured surface. Knead lightly 10 times. Roll 1/2 inch thick. Cut with floured 2-inch biscuit cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Bake at 450F. until golden brown, 10 to 12 minutes. Immediately remove from cookie sheet. About 1 dozen biscuits.

Cheese Biscuits: Stir in 1/2 cup shredded cheddar or pepper jack cheese into flour mixture just before adding the milk. Continue as above.

Rice Pilaf

2008-10-24T21:37:00.002-04:00

3 tablespoons olive oil
3 tablespoons finely chopped onion
1 cup long-grain rice
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups beef broth

Heat the oil in a saucepan. Add the onion and cook, stirring often, until soft. Add the rice and cook over low heat, stirring constantly, for 3 minutes. Add the salt, pepper, and beef broth. Cover and simmer 30 minutes.
SERVES 4

Chicken Pilaf: Substitute 2 cups of chicken broth for the beef broth.

Kay's Tip: To make broth, use 2 beef boullion cubes to 2 cups of boiling water. Dissolve in a 2 cup mesuring cup. Stir completely until dissolved. For chicken broth, substitute 2 chicken boullion cubes in 2 cups of boiling water. Continue as above.

Rice Medley

2008-10-24T21:26:00.002-04:00

1 can (17 ounces) peas and tiny onions, drained (reserve liquid)
1 1/2 cups uncooked instant rice
1 teaspoon margarine or butter
1/2 teaspoon salt
1 small carrot, shredded (about 3 tablespoons)

Add enough water to reserved vegetable liquid to measure 1 1/2 cups; pour into 2-quart saucepan. Heat to boiling. Stir in peas, rice, margarine, salt and carrot. Heat to boiling; remove from heat. Cover and let stand until liquid is absorbed and rice is tender, about 10 minutes.
4 to 6 SERVINGS

Creamy Cauliflower Soup

2008-10-23T21:27:00.028-04:00

1 medium head cauliflower (about 2 pounds)
2 cups water
1 large stalk celery, chopped (about 3/4 cup)
1 medium onion, chopped (about 1/2 cup)
1 tablespoon lemon juice
2 tablespoons margarine or butter
2 tablespoons flour
2 1/2 cups water
1 tablespoon instant chicken bouillon
3/4 teaspoon salt
1/8 teaspoon pepper
Dash of ground nutmeg
1/2 cup whipping cream

Prepare cauliflower by removing outer leaves and stalk. Cut off any discoloration; wash cauliflower. Leave whole or separate into flowerets.

Heat 2 cups water to boiling in 3-quart saucepan. Add cauliflower, celery, onion and lemon juice. Cover and heat to boiling. Cook until tender, about 10 minutes; do not drain. Press cauliflower mixture through food mill. (Or place in blender container. Cover and blend until uniform consistency.)

Heat margarine in 3-quart saucepan over low heat until melted. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.

Stir in 2 1/2 cups water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cauliflower mixture, instant bouillon, salt, pepper and nutmeg. Heat just to boiling. Stir in cream; heat but do not boil. Serve with grated cheese if desired.
8 SERVINGS

CREAMY BROCCOLI SOUP: Substitute 1 1/2 pounds broccoli, cut up, for the cauliflower, omit lemon juice.

CREAMY CABBAGE SOUP: Substitute 1 medium head green cabbage (about 1 1/2 pounds), shredded, for the cauliflower; decrease cooking time to 5 minutes.

Split Pea Soup

2008-10-23T21:09:00.009-04:00

8 cups water
1 pound dried split peas (about 2 1/4 cups)
2 pounds smoked ham
1 medium onion, chopped (about 1/2 cup)
1 teaspoon salt
1/4 teaspoon pepper
2 medium carrots, cut into 1/2-inch pieces (about 1 cup)
2 medium stalks celery, cut into 1/2-inch pieces (about 1 cup)

Heat water and peas to boiling in Dutch oven; boil 2 minutes. Remove from heat. Cover and let stand 1 hour.

Stir ham, onion, salt and pepper into peas. Heat to boiling; reduce heat. Cover and simmer until peas are tender, about 1 hour. Skim fat if necessary.

Remove ham; trim fat and bone from ham. Cut ham into 1/2-inch pieces (about 4 cups). Stir ham, carrots and celery into soup. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 45 minutes.
8 SERVINGS (About 1 1/2 Cups Each).

Summer Fruit Salads

2008-10-23T20:55:00.003-04:00

1/2 cup strawberries, cut into halves, or
1 cup whole raspberries
1/2 cup seedless green grapes, cut into halves
2 medium peaches or nectarines
2 small bananas
lettuce cups
Mint Cloud Dressing or Honey-Sour Cream Dressing (below)

Mix strawberries and grapes. Slice peaches and bananas into fruit; toss. Spoon salad into lettuce cups and, if desired, garnish with mint leaves. Serve with Mint Cloud Dressing.
4 or 5 SERVINGS

MINT CLOUD DRESSING
Beat 1 cup dairy sour cream, 3 tablespoons mint jelly and 1 or 2 drops green food color until smooth, about 30 seconds. Cover and refrigerate 1 hour.

HONEY-SOUR CREAM DRESSING
Mix 1 cup dairy sour cream, 2 tablespoons honey and 2 tablespoons orange or grapefruit juice. Cover and refrigerate 1 hour.

Tomatoes Vinaigrette

2008-10-23T20:35:00.003-04:00

2 medium tomatoes, sliced
1/2 cup olive or vegetable oil
3 tablespoons wine vinegar
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1 clove garlic, crushed lettuce leaves
4 green onions, finely chopped
1 tablespoon snipped parsley

Arrange tomatoes in glass baking dish, 8x8x2 inches. Shake oil, vinegar, oregano, salt, pepper, mustard and garlic in tightly covered jar; pour over tomatoes. Cover and refrigerate, spooning dressing over tomatoes occasionally, at least 2 hours.

Arrange tomatoes on lettuce, sprinkle with onions and parsley. Drizzle with dressing.
4 SERVINGS

Classic Macaroni Salad

2008-10-22T21:28:00.002-04:00

3/4 cup mayonnaise
2 tablespoon vinegar
1 tablespoon prepared mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
8 oz. elbow macaroni (about 1 3/4 cups), cooked, drained
1 cup sliced celery
1 cup green or red pepper
1/4 cup chopped onion

In large bowl combine mayonnaise, vinegar, mustard, sugar, salt and pepper. Add elbows, celery, green pepper and onion; toss to coat well. Cover; chill.
Makes 5 cups.

Candied Sweet Potatoes

2008-10-22T21:18:00.003-04:00

6 medium sweet potatoes
1 cup firmly packed light brown sugar
1 teaspoon salt
1/4 cup butter or margarine
1/4 cup water

Parboil potatoes 15 minutes, peel and cut in half lengthwise. Place in buttered baking dish. Combine sugar, salt, butter and water in saucepan. Boil 3 minutes. Pour syrup over potatoes. Bake in moderate oven 350 degrees, 1 to 1 1/4 hours. Baste occasionally.
6 SERVINGS

Easy Glazed Carrots

2008-10-22T21:08:00.003-04:00

2 cans (15 ounces each) sliced carrots, drained
1/3 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon grated orange peel (optional)
2 tablespoons margarine or butter

Cook and stir brown sugar, salt and orange peel in margarine in 12-inch skillet until bubbly.

Add drained carrots; cook over low heat, stirring occasionally, until carrots are glazed and heated through, about 5 minutes.
4 SERVINGS

Mashed Turnips

2008-10-22T20:59:00.003-04:00

1 pound Turnips diced
3 tablespoons butter
1 teaspoon salt
1/3 cup hot milk or cream

Steam turnips 15 to 20 minutes. Drain well. Mash with a potato masher. Add the butter, salt, and hot milk or cream. Beat with a fork or heavy whisk until the turnips are creamy. To help fluff the turnips cover the pan after they are mashed and place over very low heat about 5 minutes.
4 SERVINGS

Kay's Tip: One pound of turnips will yield about 2 cups cooked.

Bean-Mushroom Medley

2008-10-22T20:37:00.005-04:00

8 ounces fresh green beans, cut into 1-inch pieces (about 1 1/2 cups)
2 fresh medium carrots, cut crosswise into halves, then into 3/8-inch strips
1 medium onion, cut into 1/4-inch slices
8 ounces fresh mushrooms, cut into 1/4-inch slices (about 3 cups)
1/4 cup margarine or butter
1 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon white pepper

Heat 1 inch water to boiling in 2-quart saucepan. Add beans and carrots. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until almost tender, about 12 minutes; drain.

Cook and stir onion and mushrooms in margarine or butter in 10-inch skillet over medium heat until almost tender, about 5 minutes; reduce heat. Cover and cook 3 minutes.

Stir in beans, carrots, salt, garlic salt and white pepper. Cover and cook over medium heat 5 minutes.
5 or 6 SERVINGS

Creamy Scalloped Potatoes

2008-10-22T20:18:00.003-04:00

2 pounds potatoes (about 6 medium)
3 tablespoons margarine or butter
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
1 small onion, finely chopped (about 1/4 cup)
1 tablespoon margarine or butter

Prepare potatoes for boiling; cut into enough thin slices to measure about 4 cups.

Heat 3 tablespoons margarine in saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring contantly. Boil and stir 1 minute.

Arrange potatoes in greased 2-quart casserole in 3 layers, topping each of the first two layers with 1/2 of the onion and 1/3 of the white sauce. Top with remaining potatoes and sauce. Dot with 1 tablespoon margarine. Cover and cook in 325 degree oven 40 minutes or in 350 degree oven 30 minutes. Uncover and cook until potatoes are tender, 60 to 70 minutes longer. Let stand 5 to 10 minutes before serving.
6 SERVINGS

Zucchini-Pepper Skillet

2008-10-22T20:00:00.002-04:00

1 pound zucchini (about 4 small)
1 onion, thinly sliced
1 small green pepper, chopped
2 tablespoons vegetable oil
1 clove garlic, crushed
1 teaspoon pepper
2 tomatoes, cut into wedges

Prepare zucchini-cut into 1/4-inch slices. Cook and stir zucchini, onion, green pepper, oil, garlic, salt and pepper in 10-inch skillet until heated through. Cover and cook over medium heat, stirring occasionally, until vegetables are crisp-tender, about 5 minutes.

Add tomatoes. Cover and cook over low heat just until tomatoes are heated through, about 3 minutes. Sprinkle with snipped parsley and grated Parmesan cheese if desired.
4 SERVINGS

Yellow Squash Slillet: Substitute 1 pound yellow summer squash (about 2 medium) for the zucchini and 1 teaspoon ground ginger for the garlic, omit pepper.

Corned Beef and Cabbage

2008-10-20T21:59:00.003-04:00

2-pound well-trimmed corned beef boneless brisket or round
1 small onion, cut into fourths
1 clove garlic, crushed
1 small head green cabbage, cut into 6 wedges

Pour enough cold water on corned beef in 5-quart Dutch oven just to cover. Add onion and garlic. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 2 hours.

Remove beef to warm platter; keep warm. Skim fat from broth. Add cabbage. Heat to boiling; rduce heat. Simmer uncovered 15 minutes.
6 to 8 SERVINGS

NEW ENGLAND BOILED DINNER:
Decrease simmering time of beef to 1 hour 40 minutes. Skim fat from broth. Add 6 small onions, 6 medium carrots, 3 potatoes, cut into halves, and, if desired, 3 turnips, cut into cubes. Cover and simmer 20 minutes. Remove beef to warm platter; keep warm. Add cabbage. Heat to boiling; reduce heat. Simmer uncovered until vegetables are tender, about 15 minutes.

Turkey a la King

2008-10-20T21:44:00.002-04:00

1/4 cup butter or magarine
1/2 cup diced green pepper
1/3 cup chopped onion
1 can (10.75 ounces) cream of mushroom soup
3/4 cup milk
2 cups cubed turkey

In deep large saucepanover medium heat, in hot butter, cook green pepper and onion until tender, stirring occasionally. Stir in cream of mushroom soup and milk; blend well. Stir in turkey. Cook 5 minutes more or until heated through. Serve over toast, hot mashed potatoes, waffles, cooked rice or extra wide egg noodles.
6 SERVINGS

Kay's Tip: This really makes 6 very generous servings plus enough for seconds. My husband likes to add a dash of soy sauce to this dish.

Sloppy Joes

2008-10-19T22:15:00.003-04:00

1 pound hamburger
1 medium onion, chopped (about 1/2 cup)
1/3 cup chopped celery
1/3 cup chopped green pepper
1/3 cup catsup
1/4 cup water
1 tablespoon Worcestershire sauce
1/8 teaspoon red pepper sauce
1 teaspoon salt
5 hamburger buns, split and toasted

Cook and stir hamburger and onion in 10-inch skillet until hamburger is light brown; drain. Stir in remaining ingredients except buns. Cover and cook over low heat just until vegetables are tender, 10 to 15 minutes. Fill buns with beef mixture.
Makes 5 sandwiches.

Note: For saucier Sloppy Joes, use 1/2 cup catsup.

Porcupines

2008-10-18T21:29:00.005-04:00

1 pound hamburger
1/2 cup uncooked regular rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/8 teaspoon celery salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 can (15 ounces) tomato sauce
1 cup water
2 teaspoons Worcestershire sauce

Mix hamburger, rice, 1/2 cup water, the onion, salt, celery salt, garlic powder and pepper. Shape mixture by rounded tablespoonfuls into 12 balls. Cook meatballs in 10-inch skillet until brown on all sides; drain.

Mix remaining ingredients; pour over meatballs. Heat to boiling; reduce heat. Cover and simmer 45 minutes. (Add water during cooking if necessary.)
4 or 5 SERVINGS.

Pan-sauteed Whiting

2008-10-17T21:48:00.003-04:00

4 whole whitings, about 3/4 pound each, cleaned and heads removed. Leave on tails
Salt
Pepper
1/2 cup flour
1/4 teaspoon paprika
3 tablespoons butter
2 tablespoons vegetable oil
1 lemon
1 tablespoon chopped parsley

Rinse the whitings inside and out, pat dry, and sprinkle with salt and pepper. Mix the flour and paprika, dust the fish with it, and shake off excess. In a large skillet heat 2 tablespoons of butter and the oil until the foam subsides. Add the fish and brown on both sides. Lower the heat and cover, cooking about 12 minutes or until the flesh is opaque around the rib cage. Remove to warm platter. Squeeze half the lemon into the pan, add the remaining butter, and cook 1 minute more, scraping up the bits from the pan. Pour over fish and garnish with parsley and the remaining lemon cut in wedges.
SERVES 4

Kay's Tip: You can substitute ocean pearch or flounder fillets instead of the whiting. Don't forget to brown on both sides. Test the fish with a fork for doneness. It should flake easily.

Fried Chicken

2008-10-16T21:51:00.008-04:00

(Since poultry ranks right up there with meats and fish as a good protein source, and since chicken is still a wise buy at the super-market, I've included it here.)

Here's a quick and easy trick for coating chicken. Place flour mixture in a paper or plastic bag. Add a few pieces of chicken to the bag and shake until well coated; repeat.

2 1/2 pound broiler-fryer chicken
1/2 cup all-purpose flour*
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
Vegetable oil

Cut chicken into pieces; cut each breast half into halves. Mix flour, salt, paprika and pepper. Coat chicken with flour mixture.

Heat oil (1/4 inch) in 12-inch skillet. Cook chicken in oil over medium heat until light brown, 15 to 20 minutes; reduce heat. Cover tightly and simmer, turning once or twiced, until thickest pieces are done, 30 to 40 minutes. If skillet connot be covered tightly, add 1 to 2 tablespoons water. Remove cover during last 5 minutes of cooking to crisp chicken.
8 SERVINGS

*If using self-rising flour, decrease salt to 1/2 teaspoon.

Saucy Meatballs

2008-10-16T21:34:00.003-04:00

1 pound hamburger
1/2 cup dry bread crumbs
1/4 cup milk
2 tablespoons finely chopped onion
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 egg
a can (10 3/4 ounces) condensed cream of mushroom soup
1/3 cup milk

Mix hamburger, dry bread crumbs, 1/4 cup milk, onion, salt, Worcestershire sauce, and egg. Shape into twenty 1 1/2 inch balls. Cook over medium heat, turning occasionaly, until brown, about 20 minutes. Drain. Stir in soup and 1/3 cup milk. Heat to boiling stirring occasionally; reduce heat. Cover and simmer 15 minutes.
4 SERVINGS

Kay's Tip: Serve this over cooked rice or egg noodles if desired.

New England Pot Roast

2008-10-13T21:21:00.002-04:00

4-pound beef arm, blade or cross rib pot roast*
1 tablespoon salt
1 teaspoon pepper
1 jar (5 ounces) prepared horseradish
1 cup water
8 small potatoes, cut into halves
8 medium carrots, each cut into fourths
8 small onions
Kettle Gravy (below)

Cook beef in Dutch oven over medium heat until brown; reduce heat. Sprinkle with salt and pepper. Spread horseradish over both sides of beef. Add water. Heat to boiling; reduce heat. Cover, simmer on top of range or cook in 325 degree oven 2 1/2 hours. Ad vegetables. Cover; cook until tender, about 1 hour. Remove to warm platter. Prepare gravy; serve with beef.
8 SERVINGS

*3-pound beef bottom round, rolled rump, tip or chuck eye roast can be substituted. Use 2 teaspoons salt.

Kettle Gravy

Skim excess fat from broth. Add enough water to broth to measure 2 cups. Shake 1/2 cup cold water and 1/4 cup all-purpose flour in tightly covered container, stir gradually into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Pork Chops Supreme

2008-10-13T21:11:00.000-04:00

4 pork loin or reb chops, about 3/4 inch thick
Salt
4 thin onion slices
4 thin lemon slices
1/4 cup packed brown sugar
1/4 cup catsup

Sprinkle both sides of pork chops with salt. Place pork chops in ungreased shallow baking pan or dish. Top each pork chop with onion slice, lemon slice, 1 tablespoon bbrown sugar and 1 tablespoon catsup. Cover and cook in 350 degree oven 30 minutes. Uncover and cook, spooning sauce onto pork chops occasionally, until done, about 30 minutes longer.
4 SERVINGS

Bacon-Wrapped Hamburgers

2008-10-13T20:58:00.000-04:00

1 1/2 pounds hamburger
1 egg
1/2 cup water
1/4 cup dry bread crumbs
1 small onion, chopped
1/2 small green pepper, chopped
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon instant beef bouillion
6 or 7 thin slices bacon, cut into halves

Mix all ingredients except bacon. Shape mixture into 6 or 7 patties, each about 3/4 inch thick. Crisscross 2 half-slices bacon on each patty, tucking ends under. Place patties on rack in shallow roasting pan. Cook uncovered in 350 degree oven 50 minutes.
6 or 7 SERVINGS

Pork and Squash in Foil

2008-10-13T20:39:00.000-04:00

4 pork loin or rib chops, about 1/2 inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
2 acorn squash, cut into halves, remove seeds
1/4 cup packed light brown sugar
1/4 cup honey
1/4 cup margarine or butter
Paprika

Trim excess fat from pork chops. Place each pork chop on piece of heavy-duty aluminum foil, 18 x 12 inches; sprinkle with salt and pepper.

Fill hollow of each squash half with 1 tablespoon light brown sugar, 1 tablespoon honey and 1 tablespoon margarine; sprinkle with paprika. Place 1 squash half on each pork chop; wrap securely in foil. Cook on ungreased cookie sheet or shallow baking pan in 400F. oven until squash is tender, and pork isdone, about 55 minutes to 1 hour.
4 SERVINGS

Kay's Tip: To test for doneness, pierce the aluminum foil packet with a fork to determine tenderness of squash.

Hamburger-Corn Pie

2008-10-13T20:22:00.000-04:00

1 pound hamburger
1/4 pound bulk pork sausage
1 small, chopped (about 1/4 cup)
1 clove garlic, finely chopped
1 can (16 ounces) whole tomatoes
1 can (16 ounces) whole kernel corn, drained
20 to 24 pitted ripe olives
1 1/2 to 3 teaspoons chili powder
1 1/2 teaspoons salt
1 cup cornmeal
1 cup milk
2 eggs, well beaten
1 cup shredded Cheddar cheese (about 4 ounces)

Cook and stir hamburger, pork sausage, onion and garlic until meat is brown; drain. Stir in tomatoes (with liquid), corn, olives, chili powder and salt. Heat to boiling. Pour into ungreased baking dish, 9x9x2 or 12x7 1/2x2 inches, or 2-quart casserole.

Mix cornmeal, milk and eggs; pour over meat mixture. Sprinkle with cheese. Cook in 350 degree oven until golden brown, 40 to 50 minutes. Garnish with parsley sprigs and black olives if desired.
8 SERVINGS.