Reader’s Recipes 7-28-2011
Apple Cake
Angie Philbeck, Irvine
2 1/2 cups all-purpose flour
2 cups sugar
2 eggs
1 cup Wesson oil
1 tsp. cinnamon
2 tsp. baking soda
1 cup nuts, chopped fine
4 cups diced apples
1 tsp. salt
1 tsp. vanilla
Mix ingredients together by hand. Bake at 300 degrees for one hour and 15 minutes in a 9 X 13-inch pan. Frost with cream cheese frosting.
Cream Cheese Frosting:
1/2 cup butter, softened
3 oz. cream cheese, softened
Powdered sugar
1 tsp. vanilla
Melt in microwave for a few seconds. Add powdered sugar and heat until smooth. Add 1 tsp. vanilla. Use more sugar if needed.
Crockpot Venison Stew
David Marcum, Irvine
Beef broth
Beef boulion
Red cooking wine
2 Tbsp. Red Currant jelly
Salt and pepper
Cajun seasoning
Water
Add potatoes, carrots, onions, and mushrooms. Cook on high for four hours or, on low all day. Mix Kentucky Kernal Seasoned flour and water in a bowl until smooth and add to stew. This makes a gravy for the stew.
Corn Relish
Judy Marcum, Irvine
1 dozen corn
1 large cabbage
6 white onions
4 green peppers
1 red pepper (if you like it hot, add 2 hot peppers)
Cut everything and have it ready to add to mixture.
Mix:
1 quart vinegar
1/2 pint water
2 Tbsp. salt
2 Tbsp. mustard seed
2 Tbsp. tumeric
Put on stove and get hot. Add corn mixture to vinegar mixture. Cook 30 to 35 minutes. Stir often so it doesn’t stick. Put in sterilized jars and seal.
Hashbrown Casserole
Meranda Marcum, Irvine
1 pkg. hashbrowns, crumbled
1 chopped onion
1 can of Cream of Chicken Soup
1 (16 oz.) container of sour cream
1 pkg. shredded mild cheddar cheese
Mix all ingredients in bowl. Use only half of the cheddar cheese in the mixture and save the rest to put on the top. Put in a 9 X 13 pan (spray with non-stick spray) and bake at 350 degrees.
Peach Cobbler
Jonathan Marcum, Irvine
1 stick butter
1 large can sliced peaches
1 cup self-rising flour
1 cup sugar
3/4 cup milk
Melt one stick of butter and pour into a glass baking dish. Add one large can of sliced peaches. In a medium mixing bowl, stir together flour, sugar, and milk. Pour the batter over the butter and peaches. Bake at 350 degrees until done.
Peppy Snack Mix
Betty Shuler, Ravenna
3 plain rice cakes, broken into bite-size pieces
1 1/2 cups bite-size frosted shredded wheat biscuit cereal
3/4 cup pretzel sticks, halved
3 Tbsp. reduced-fat margarine, melted
2 tsp. reduced-sodium Worcestershire sauce
3/4 tsp. chili powder
1/8 to 1/4 tsp. ground red pepper
Preheat oven to 300 degrees. Combine rice cake pieces, cereal and pretzels in a 9 X 13-inch baking pan. Combine margarine, Worcestershire sauce, chili powder, and red pepper in small bowl. Drizzle over cereal mixture in pan; toss to combine. Bake 20 minutes, stirring once. Makes 6 servings.
Chicken Piccata
Betty Shuler, Ravenna
3 Tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
4 boneless skinless chicken breasts
2 tsp. olive oil
1 tsp. butter
2 cloves garlic, mixed
3/4 cup canned fat-free reduced-sodium chicken broth
1 Tbsp. fresh lemon juice
2 Tbsp. chopped Italian parsley
1 Tbsp. drained capers
Lemon slices and parsley sprigs
Combine flour, salt and pepper in shallow pie plate. Reserve 1 Tbsp. of flour mixture. Place chicken between sheets of plastic wrap. Using flat side of meeat mallot or rolling pin, pound chicken to 1/2-inch thickness. Dredge chicken in flour mixture. Heat oil and butter in large non-stick skillet over medium heat until butter is melted. Cook chicken 4 to 5 minutes per side or until no longer pink in center. Transfer to serving platter; set aside. Add garlic to same skillet; cook and stir over medium heat for one minute. Add reserved flour mixture; cook and stir for one minute. Add broth and lemon juice; cook two minutes, stirring frequently until sauce thickens. Stir in parsley and capers; spoon sauce over chicken. Garnish with lemon juice and parsley sprigs. Makes 4 servings.
Fried Green Tomatoes
Angela Moore, Irvine
4 medium tomatoes
1 egg
1 cup milk
1 cup corn meal
1 cup flour
1 tsp. salt
Shortening or cooking oil
In iron skillet, melt shortening or pour in oil and heat. Beat egg and milk together. Sift dry ingredients together in separate bowl. Dip sliced tomatoes in milk mixture, then roll in mixture of dry ingredients. Place slices in skillet and cook until golden brown on both sides.
Sweet Cherry Cobble
Angela Moore, Irvine
1 (20 oz.) can Lite no-sugar-added cherry pie filling
2 to 3 Tbsp. Splenda sugar substitute
1/2 to 1 tsp. Almond extract
1 (9-inch) refrigerated piecrust
Preheat oven to 425 degrees. In mixing bowl, combine pie filling, sugar substitute and almond flavoring. Pour into a 11 X 7 X 2-inch rectangular baking pan. Unfold piecrust onto flat surface. Cut 4, (11 X 1-inch strips from piecrust. Arrange strips lengthwise over pie filling. Cut 4 (7 X 1-inch) strips and arrange crosswise on pie filling. Bake 25 minutes.
Banana Split Yogurt Pie
Arzella Crawford, Irvine
2 (6 oz.) yogurt, any flavor
1 Whipped topping
1 Grahamcracker pie crust
Mix yogurt, and whipped toping together. Pour in pie crust and put in the refrigerator until ready to eat.
Cream Cheese Brownie Royale
Opal Lynch, Irvine
1 (15 oz.) pkg. brownie mix for 8-inch square pan
2/3 cup cold coffee or water
1 (8 oz. ) pkg. reduced-fat cream cheese, softened
1 egg
5 tsp. sugar substitute
1 Tbsp. fat-free skim milk
1/2 tsp. vanilla
Preheat oven to 350 degrees. Coat a 9 X 13-inch non-stick baking pan with non-stick cooking spray; set aside. Combine brownie mix and coffee in large bowl; stir until blended. Pour brownie mixture into prepared pan. Beat cream cheese, egg, sugar substitute, milk and vanilla in medium bowl with electric mixer at medium speed until smooth. Spoon cream cheese mixture in small dollops over brownie mixture. Swirl cream cheese mixture into brownie mixture with tip of knife. Bake 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool completely in pan on wire rack. Cover with foil and refrigerate for eight hours or until ready to serve. Makes 16 servings.
Potato Dumplings
Brenda Neal, Irvine
1 cup cold mashed potatoes
1 cup all-purpose flour
1 large egg
2 Tbsp. seasoned bread crumbs
3 tsp. salt, divided
1/2 tsp. seasoned salt
1/2 tsp. dried parsley
Combine potatoes, flour, egg, bread crumbs, 1/2 tsp. salt, seasoned salt and parsley in a large bowl and mix well. Combine two quarts water and remaining salt in a large sauce pot. Bring to a boil over high heat. Shape the potato mixture into 1-inch balls. Roll each ball into the shape of a finger. Drop dumplings a few at a time into boiling salted water. Cook until the dumplings rise to the surface about 2 to 2 1/2 minutes. Remove dumplings to paper towel and drain. Serve.
Tuna Pot Pie
Brenda Neal, Irvine
1 Tbsp. butter
1 small chopped onion
1 (10 3/4 oz. ) can condensed cream of potato soup, undiluted
1/4 cup milk
1/2 tsp. dried thyme
1/4 tsp. salt
1/8 tsp. black pepper
2 (6 oz.) cans tuna in water, drained
1 (16 oz.) pkg. frozen vegetable medley, thawed
2 Tbsp. chopped fresh parsley
1 (8 oz.) can refrigerated crescent roll dough
Preheat oven to 350 degrees. Lightly grease an 11 X 7-inch baking dish with nonstick cooking spray. Melt butter in large skillet over medium heat. Add chopped onion, cook and stir until onion is tender, about two minutes. Add soup and milk, thyme, salt and black pepper. Cook and stir until mixture is thick and bubbly about 3 to 4 minutes. Stir in tuna, vegetables and parsley. Spread mixture evenly in prepared dish. Unroll crescent roll dough and divide into triangles. Place crescent triangles on top of tuna mixture. Bake uncovered until crescent rolls are puffed and golden brown, about 20 minutes. Let stand for 5 minutes before serving.
Nutty Carrot Spread
Betty Shuler, Ravenna
1/4 cup finely chopped pecans
6 oz. cream cheese, softened
2 Tbsp. frozen orange juice concentrate, thawed
1/4 tsp. ground cinnamon
1 cup shredded carrots
1/4 cup raisins
36 toasted slices party pumper nickel bread or melba toast rounds
Preheat oven to 350 degrees. Place pecans in shallow baking pan. Bake 6 to 8 minutes or until lightly toasted. Stirring occasionally. Cool slightly. Meanwhile, combine cream cheese, juice concentrate, and cinnamon in small bowl. Stir until well blended. Stir in carrots, pecans and raisins. Serve spread with toasted bread or melba toast. Makes 18 servings.
Enchiladas
Darlene Hughes, Stanton
1 lb. hamburger
1 small onion, diced
1/2 jar of Queso
1 small can red enchilada sauce
1 big can refried beans
1/2 pack taco seasoning
1 pkg. soft taco shells
1 pkg. mexican shredded cheese
1 pkg. Lipton’s spanish rice
Brown hamburger and onion together, drain, mix in 1/2 of refried beans, 1/2 of the Queso and 1/2 pack of taco seasoning in with the hamburger and onion. Cover bottom of pan with part of the red enchilada sauce, put hamburger mixture in the soft taco shells, place in the pan and pour the rest of the red enchilada sauce over them. Cover with mexican shredded cheese. Bake at 350 degrees until cheese is melted. Serve with the rest of the refried beans, lettuce and chopped tomato, sour cream and Lipton’s spanish rice.
Jam Cake
Angela Moore, Irvine
5 eggs
2 cups sugar
3 cups plain flour
1 cup butter
1 cup buttermilk
1 tsp. soda
1/4 tsp. salt
1 tsp. cinnamon
1 1/2 tsp. cloves
1 1/2 tsp. allspice
1 cup raisins
1 1/2 cup jam
Cream better and gradually add sugar; cream together until light. Add well beaten eggs. Sift flour before measuring and add it to the spices and salt. Dissolve soda in buttermilk and alternately with flour to the eggs, sugar and butter mixture. Beat well after each addition. Lightly dredge raisins with extra flour and add to mixture. Next add jam and stir thoroughly. Bake in a tube pan at 350 degrees for one hour or longer if needed.
Gingerbread
Angela Moore, Irvine
6 cups self-rising flour
1 cup sugar
1 cup brown sugar
1 cup molasses
4 eggs
1 1/2 oz. ginger
1 1/2 cup buttermilk
Put flour in a big bowl. Make a round hole in flour. Add all ingredients. Mix well and pour out on floured waxed paper and kneed until smooth. Roll out to almost 1/4-inch thick. Cut in pieces and place on cookie sheet. Bake at 400 degrees until brown.
Bird Cake
Juanita Ramey, Hamilton, Ohio
1 cup cornmeal
1 cup peanut butter
1 cup sugar
1/2 cup flour
1 cup water
1 cup birdseed
Combine first five ingredients. Microwave on high for 3 to 5 minutes. Stir in birdseed. Cool. Press into two sandwich size plastic containers in refrigerator.
Perfectly Easy Dinner Rolls
Brenda Neal, Irvine
1 cup warm water (105 to 115 degrees)
2 pkgs. active dry yeast
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 eggs
1 tsp. salt
4 to 4-1/2 cups unbleached all-purpose flour
Additional melted butter (optional)
Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days. Grease a 13 X 9-inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about one hour. Preheat oven to 375 degrees. Bake until rolls are golden brown, 15 to 20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.
Granny’s Pineapple Upside-Down Cake
Brenda Neal, Irvine
2 Tbsp. plus 2/3 cup butter, divided
1/2 cup firmly packed light brown sugar
1 (20 oz.) can sliced pineapple in heavy syrup
7 maraschino cherry halves
2-1/2 cups all-purpose flour
1 cup granulated sugar
1 Tbsp. baking powder
1/2 tsp. salt
2 large eggs
1 tsp. grated lemon zest
Preheat oven to 350 degrees. Heat 2 Tbsp. butter in a 10-inch cast-iron skillet until melted. Sprinkle brown sugar over butter. Remove skillet from heat. Drain pineapple reserving 7 slices of pineapple and 1 cup of syrup. Store remaining pineapple slices in refrigerator for another use. Arrange reserved pineapple slices in the prepared skillet. Place a cherry half in center of each pineapple slice. Place remaining butter in a large bowl. Beat with an electric mixer set at high speed until butter is creamy. Sift flour, granulated sugar, baking powder and salt together. Add flour mixture to butter. Stir in reserved syrup, eggs and lemon zest. Beat, scraping bowl occasionally, for 2 minutes. Pour batter into prepared skillet. Bake until a toothpick inserted in center comes out clean, about 40 to 45 minutes. Cool in skillet for 10 minutes. Invert cake onto a serving plate. Serve with whipped cream.
Chocolate Texas Sheet Cake
Katherine Frazier, Clay City
2 cups sugar
2 cups flour
1/2 tsp. salt
Mix in large bowl:
1/2 cup butter
1 cup water
1/2 cup vegetable oil
3 Tbsp. cocoa
1 tsp. vanilla
Bring to a boil. Pour over dry ingredients.
Mix well:
2 eggs
1/2 cup buttermilk
1 tsp. baking soda
Mix and blend into other ingredients. Pour into greased cookie sheet. Bake 25 minutes at 350 degrees.
Frosting:
1/2 cup butter
3 Tbsp. cocoa
1 tsp. vanilla
6 Tbsp. milk
Bring to a boiling point. Stir in 1 box of confectioners sugar, about 4 cups or enough consistency to pour and spread on warm cake.