Recipes
Readers’ Recipes for May 23, 2013
Corn Relish Frieda Holliman, Irvine 1 gallon white corn 4 red peppers 2 cups sugar 2 hot peppers (optional) 1 tsp. salt 2 tsp. turmeric 2 chopped celery 6 white onions 6 green peppers 1 quart vinegar 4 Tbsp. ground mustard 1/2 gallon of cabbage, cut fine 1 cup green sweet pickles Cut corn from ears, slice onions and peppers. Cut cabbage fine and add all other ingredients. Boil... »
Readers’ Recipes for May 16, 2013
Sausage Balls Darlene Hughes 3 cups Bisquick 2 cups grated cheese 1 lb. fresh ground sausage (hot or mild) Preheat oven to 350 degrees. Mix all ingredients together. If not moist enough, add a little water. Form mixture into 1-inch balls. Bake for 15 minutes. Drain on paper towels. Serve warm. This freezes well before or after baking. Mini Pecan... »
Readers’ Recipes
Chocolate Peanut Butter Pie Darlene Hughes, Stanton 1 chocolate graham pie crust 1 1/2 pints vanilla ice cream, slightly softened 2 cups peanut butter 1 (18 oz.) jar ice cream fudge topping, slightly heated 1 (8 oz.) container whipped topping Mix ice cream and peanut butter together on low speed for one minute. Pour into chocolate graham cracker pie crust and... »
Recipes for April 18, 2013
Judy’s Delight Ellis Stamper, Dayton, Ohio 6 egg whites 1 1/2 Tbsp. baking powder 1 2/3 cups sugar 30 Ritz crackers 1 1/2 cups walnuts, chopped 1 (12 oz.) container Cool Whip 1 (8 oz.) pkg. cream cheese 1 cup powdered sugar 1 Tbsp. vanilla flavoring 2 cans pie filling Dash lemon juice Beat egg whites, add baking powder and sugar until stiff. Mash crackers and nuts;... »
Readers’ Recipes for March 21, 2013
“Everything” Stuffing 1/2 pound bulk Johnsonville® Ground Sausage 4 cups seasoned stuffing cubes 1-1/2 cups crushed corn bread stuffing 1/2 cup chopped toasted chestnuts or pecans 1/2 cup minced fresh parsley 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage 1/8 teaspoon salt 1/8 teaspoon pepper 1-3/4 cups sliced baby portobello mushrooms 1 package (5 ounces) sliced fresh shiitake mushrooms 1 large onion,... »
Readers’ Recipes for March 14, 2013
Italian Sausage Vada Combs, Irvine Chop Italian or Polish sausage. Add chopped onions and green peppers and brown. Add one can of stewed tomatoes. Simmer until it cooks down. Serve on buns or on rice. Strawberry Shortcake Audrey Adams, Ravenna 1 Tbsp. artificial sweetener 1Tbsp. corn starch 1 cup orange juice 1/4 tsp. vanilla or almond extract 1 1/2 cups sliced fresh... »
Recipes for March 7, 2013
Easy Mac & Cheese Veggie Chicken Casserole Bill Knox, Dayton, Ohio 4 Tbsp. Country Crock Spread, melted and divided 1 cup milk 8 oz. cooked rotini pasta 2 cups diced cooked chicken 4 cups frozen vegetables, thawed 2 1/4 cups shredded cheddar cheese 1/4 cup dry bread crumbs 1 Tbsp. grated Parmesan cheese Preheat oven to 400 degrees. Combine 3 tablespoons of Country Crock... »
Readers’ Recipes for Feb. 21, 2013
Cake Balls Lillie Marcum, Irvine 1 box any flavor cake mix (Red Velvet is good for this recipe) Bake in a 9×13-inch cake pan. Cool cake. Crumble it up in a bowl. Mix 2 1/2 or 3 tablespoons cream cheese frosting in cake. Stir it up. Roll into balls. Cool in refrigerator. In a double boiler, melt... »
Readers’ Recipes for Feb. 14, 2013
Chocolate Chip Cheese Bars Patty Patrick, Irvine 1/2 cup sugar 1 egg 8 oz. cream cheese 18 oz. chocolate chip cookie dough Heat oven to 350 degrees. Ask host to mix up first three ingredients in advance. Crumble half of cookie dough into bottom of glazed deep dish baker. Top with cream cheese mixture. Crumble remaining cookie dough over mixture.... »
Readers’ Recipes for Feb. 7, 2013
Celery Seed Salad Dressing Heather Young, Ravenna 1/2 cup sugar 1 tsp. salt 1 Tbsp. grated onion (or less, depends on your taste) 1/3 cup vinegar 1 cup salad oil 1 Tbsp. celery seed Mix sugar, mustard and salt in bowl. Stir in onion and small amount of vinegar. Add oil gradually with the remaining vinegar. Stir in celery seed. Chill. Serve... »