4-26 Readers’ Recipe
Buttermilk Pie
Katherine Frazier, Clay City
3 eggs
3/4 cup sugar
1 cup buttermilk
1 tsp. cornmeal
1 tsp. vanilla
1 tsp. nutmeg
1 9-inch pie shell
Beat eggs, sugar and buttermilk. Add next three ingredients. Mix well and pour into pie crust. Bake at 350 degrees for about 30 minutes.
Strawberry Bread
Katherine Frazier, Clay City
1/2 cup butter
1 1/2 cup sugar
1 tsp. vanilla
1 tsp. salt
1 tsp. lemon juice
4 eggs
1/2 tsp. soda
1/2 cup sour cream
3 cups flour
1/2 cup chopped nuts
1 cup strawberry preserves
1 Tbsp. red food coloring
Blend butter sugar, vanilla, salt and juice; beat in eggs one at a time. Dissolve soda in sour cream. Add to egg mixture. Fold in flour, nuts, preserves, and food coloring. Pour butter into two large greased loaf pans. Bake at 350 degrees for 35 to 40 minutes or until bread pulls away from pan.
Orange Jello Delight
Katherine Frazier, Clay City
2 small pkgs. orange Jello
3 cups boiling water
1 (6 oz.) can frozen orange juice
1 (20 oz.) can crushed pineapple (drained)
2 cans mandarin oranges (drained)
1 small pkg. Jello Instant Lemon Pudding and Pie Filling
1 small carton Cool Whip
Grated cheddar cheese
Add three cups boiling water to Jello; mix well. Add orange juice concentrate. Add drained pineapple and oranges; mix. Put in refrigerator and let set up. Mix pudding (dry) with Cool Whip. Spread on top of setup Jello. Sprinkle with cheddar cheese.
South West Beef and Rice Dinner
Sue Benton, Ravenna
1 lb. ground beef
1 pkg. taco seasoning mix
1 can (10 3/4 oz.) Campbell’s Tomato Soup
1 1/2 cups water
1 1/2 cups white or brown rice (Uncle Ben’s)
Pace Picante Sauce
Kraft shredded cheese
Shredded lettuce
Tortilla chips
Cook beef and taco seasoning together in a 10-inch skillet over medium heat until beef is well browned, stirring often to separate meat, pour of any fat. Stir in the soup, water, and rice in the skillet and heat to a boil until rice is tender. Top with picante sauce, cheese and lettuce. Serve with the tortilla chips for dipping. (Maybe sour cream if desired.)
Riverdale Pasta Salad
Sue Thacker, Ravenna
8 oz. cooked pasta
1/2 cup hard salami or turkey ham (optional)
1/2 cup swiss cheese cubed
1/2 cup celery, sliced
1/2 cup tomatoes, fresh, seeded, cubed
1/2 cup green olives
1/2 cup black olives
1/2 cup green pepper sliced
Toss with 1/4 cup Italian dressing. Needs at least 1/2 cup dressing.