Recipes
Reader’s Recipes for Oct. 18, 2012
Black Forest Cake Judy Marcum, Irvine 1 lb. chocolate cake mix 1 block cream cheese 1 cup powdered sugar 1/2 cup white sugar 1 bowl Cool Whip 2 cans cherry pie filling Bake cake as directed on box. Cool cake. Bake in 9 X 13-inch pan. Mix together; cream cheese, Cool Whip, sugar and powdered sugar. Spread on top of cooled cake.... »
Reader’s Recipes for Oct. 11, 2012
Hay Stacks Judy Marcum, Irvine 1 cup peanut butter 4 1/2 cups corn flakes 1 cup white sugar 1 cup white syrup In a sauce pan, combine sugar and syrup. Boil 2 minutes. In a large bowl, combine peanut butter and corn flakes. Pour hot syrup over peanut butter mixture and stir well. Spoon out onto wax paper. Let cool.... »
Reader’s Recipes for Oct. 4, 2012
Cushaw Pie Sue Thacker, Ravenna 1 unbaked pie shell 2 1/2 cups cooked, mashed cushaw 1/4 cup cream 2 eggs, beaten 1 cup sugar 1 Tbsp. flour 1/4 tsp. salt 1/4 tsp. nutmeg 1/4 tsp. allspice 1/2 tsp. Lemon extract 2 Tbsp. butter Stir together the mashed cushaw and cream; add beaten eggs. Mix well and add sugar, flour, salt, nutmeg, and allspice; mix well to blend.... »
Reader’s Recipes for Sept. 27, 2012
Cheese Ball Wanda Walling, Irvine 1 (8 oz.) pkg. cream cheese 1 cup shredded cheddar cheese 3 green onions 6 oz. chopped ham (12 oz. pkg sliced) 1 pkg. nuts for topping 2 Tbsp. Worcestershire sauce Chop green onions (keep blades only) and cube ham. Combine cream cheese, cheddar cheese, green onions, ham and Worcestershire sauce. Mix well. Form a ball. Roll... »
Reader’s Recipes for the week of Sept. 13, 2012
Blueberry Streusel Cobbler Brenda Neal, Irvine 1 pint fresh or frozen blueberries 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk 2 tsp. grated lemon peel 3/4 cup plus 2 Tbsp. cold butter 2 cups biscuit baking mix, divided 1/2 cup firmly packed brown sugar 1/2 cup chopped nuts Vanilla ice cream Blueberry sauce (recipe follows) Preheat oven to 325 degrees. In bowl, combine blueberries,... »
Reader’s Recipes for the week of Aug. 30, 2012
Broccoli Cheese Casserole Frieda Holliman, Irvine 2 (10 oz.) pkgs. frozen broccoli, cooked, drained and chopped. 1 cup grated cheddar cheese 1 small onion, chopped 1 (10 1/4 oz.) can Cream of Mushroom Soup 3 eggs 1 cup mayonnaise Preheat oven to 350 degrees. Mix broccoli, cheese and onion in a 9X13-inch casserole dish. Blend soup, eggs and mayonnaise in a blender.... »
Columnist finds tried and true recipes can take some tweaking
I was asked the other day to share my salsa recipe, the one I use for canning. Well, I use a recipe, but I take a lot of liberties with it. I begin with a packaged salsa mix, like the Mrs. Wages brand. I think the recipe on the back calls for about six pounds of... »
Reader’s Recipes for the week of Aug. 23, 2012
Bourbon Balls Frieda Holliman, Irvine 1 box confectioner’s sugar 1 stick of butter 1 1/2 tsp. cream 1 tsp. vanilla 2 tsp. Kentucky Bourbon Mix all ingredients. Form small balls and store over night in refrigerator on a pan covered with wax paper. In a saucepan over low heat, mix 1 package of chocolate bars. Shave off paraffin until mixture becomes... »
Reader’s Recipes for Aug. 9, 2012
Sloppy Joes Janice M. Harper, Irvine 1 can Chicken Gumbo Soup 1 lb. hamburger Cook hamburger; drain grease off and add soup. Simmer for about 5 to 10 minutes and serve on bun or bread. Potato Skins Angela Moore, Irvine 4 baking potatoes 1/2 cup shredded cheddar cheese 8 slices bacon 2 green chile peppers, cut in thin strips Bake the potatoes at 350 degrees... »
Reader’s Recipes for August 2
Manicotti Brenda Neal, Irvine 12 large Manicotti shells 4 cups shredded mozzarella cheese, divided 2 cups Ricotta cheese 2 Tbsp. dried basil 1 (26 oz.) prepared spaghetti sauce, divided 1/2 cup grated Parmesan cheese Preheat oven to 350 degrees. Spray a 9X13-inch baking dish with non-stick cooking spray. Cook pasta according to package. In medium bowl, stir together 3 cups mozzarella with... »