Recipes
Readers’ Recipes for Jan. 24, 2013
Butternut Squash Risotto By Janet Tharpe Just a Pinch 2 Tbsp. olive oil, extra virgin 1 medium onion, chopped 2 Tbsp. sage, fresh, chopped 1 small butternut squash, peeled, seeded and grated or finely chopped 1 clove garlic, minced 1 1/2 cups arborio rice 1 cup dry white wine Salt and pepper to taste 1/2 cup Parmesan cheese 4 cups chicken stock, light Heat oil in a... »
Readers’ Recipes for Jan. 17, 2013
Baked Beans 1 ½ cups navy, kidney or lima beans, dry, sorted and rinsed 2 cups water 2 cups apple juice 1 tsp. salt 2 Tbsp. molasses ½ cup ketchup 2 tsp. vinegar 1 tsp. dried mustard Combine apple juice and water. Bring to a boil. Add beans, and simmer for 2 ½ hours until beans are tender. Drain beans, reserve the liquid.... »
Readers’ Recipes for Jan. 10, 2013
Homemade Mac & Cheese Barry Marcum, Miamisburg, Ohio 1 box elbow macaroni Velveeta Cheese, cut into chunks Boil macaroni until done and then drain water off. Melt cheese in microwave and add to macaroni. Mix together with a little bit of milk or cream until mixed up and cheese is creamy and is all over the macaroni. Add... »
Reader’s Recipes for Jan. 3, 2013
Tropic Island Salad Kristy McKinney, Irvine Drain and combine: 1 (16 oz.) can mandarin oranges 1 (8 oz.) jar maraschino cherries Add: 1 (16 oz.) bunch grapes, halved 1 (8 oz.) pkg. pecans, crushed 1/2 cup shredded coconut 8 oz. sour cream Mix together well and chill in refrigerator. 5-Cup Salad Kristy McKinney, Irvine 1 cup coconut 1 cup miniature marshmallows 1 cup mandarin oranges 1 cup pineapple 1 cup sour... »
Reader’s Recipes for Dec. 13, 2012
Frito Corn Salad Misty Clark, Ravenna 1 bag Chili Cheese Fritos, crunched up 2 cans whole kernel corn, drained 1/3 cup onion, chopped fine 1 medium green pepper, chopped fine 1 (8 oz.) bag shredded cheddar cheese (I recommend sharp cheddar) 1 cup mayonnaise (Kraft brand) Mix everything except Fritos. Refrigerate overnight. Add crunched up corn chips before serving. Mix well and... »
Reader’s Recipes for Dec. 6, 2012
Pecan Bars Mike Stepp, Irvine 1 cup pecan pieces 2 cups self-rising flour 2 cups brown sugar 2 sticks butter, melted 2 eggs Heat oven to 350 degrees. Mix flour, sugar, butter, eggs and pecan pieces together. Pour in a greased pan and bake for 20 minutes or until brown. Let cool and cut into 1-inch squares; sprinkle with powdered sugar. Orange... »
Reader’s Recipes for Nov. 15, 2012
Easy Pumpkin Cheesecake Wanda Casey, Frankfort 1 (15 oz.) can pumpkin (not pumpkin pie mix) 1 (8 oz.) pkg. cream cheese, cut into 16 pieces, softened 1/4 tsp. vanilla 3 eggs 3/4 cup sugar 1/2 cup Original Bisquick® mix 1 1/2 tsp. pumpkin pie spice 1 cup caramel topping, if desired Pecan halves, if desired Heat oven to 350 degrees. Spray 9-inch glass pie plate... »
Readers Recipes for Nov. 8, 2012
Butternut Squash Soup Ann Limoges, Highland Park, Ill. 3 lb. butternut squash, cut in about 10 pieces Put 2 to 3 tablespoons margarine and 2 tablespoons of smoke flavoring on top of pieces. Bake for 80 to 90 minutes, at 350 degrees. Cook and remove skin. Blend in a blender for 5 minutes with: 1/2 cup applesauce 2 green onions, chopped 1... »
Reader’s Recipe for Nov. 1, 2012
Lamb Loaf Tanna Andrews, Ravenna 1 lb. ground lamb 2 eggs, lightly beaten 1 medium zucchini, chopped 2 cups, eggplant, chopped 1 medium tomato, chopped 1/2 cup bread crumbs 1 Tbsp. lemon juice 1 Tbsp. Rosemary, ground 1 clove garlic, minced Salt and pepper Parmesan Cheese, grated Butter and paprika Combine the ground lamb, eggs, zucchini, eggplant, tomato, bread crumbs, lemon juice, rosemary, garlic, salt and pepper, in... »
Reader’s Recipes for Oct. 25, 2012
Chili Relleno Bake Rita Land, Richmond 1/2 lb. ground beef 1/2 lb. sausage 1 cup onion, chopped 2 cloves garlic, minced or pressed 2 (4 oz.) cans whole green chilies, drained and seeded 2 cups shredded sharp cheddar cheese, divided 4 eggs 1/4 cup all-purpose flour, sifted 1 1/2 cups milk 1/2 tsp. salt Hot sauce to taste In large skillet, brown hamburger and sausage. Add onion... »