RECIPES

PAGE 1

UPDATED JUNE, 2004
NEW RECIPES

Condensed Milk

Serving Size : 1
1 cup Powdered milk
1/3 cup Boiling water
2/3 cup Granulated sugar
3 tablespoons Butter
Put all ingredients in a blender and blend until all of the sugar is dissolved. If the mixture is too thick for your purposes, add a few drops of water and blend.
Equals approx. 1 can sweetened condensed milk.

This is a good recipe to have, when you want to bake and you find your out of condensed milk. Also, good to have when your baking for the holidays. If you do much baking, you will know how expensive condensed milk is.

Cheese and Chili Dip

Make sure you've got some tortilla and potato chips on hand.
Makes 10 servings
2 (30 ounce) cans chili
2 (8 ounce) packages cream cheese, softened
2 cups shredded Cheddar cheese
1 or 2 mild or hot peppers, seeded and chopped
You can omit the peppers, they are optional.
Directions
In a microwave safe bowl, combine all ingredients and heat on a low (number 3 or 4), until all cheeses are melted.
(In a slow cooker, combine all ingredients. Set the slow cooker to a low temperature, and let the dip cook until all of the cheeses have melted.)
Serve warm.

MARCH 2004

Mint Chocolate Brownies

1 package brownie mix (with chocolate syrup pouch)
1/3 cup water
1/3 cup vegetable oil
2 eggs
1 cup chopped pecans
1 package (10 ounces) mint-chocolate chips (1 1/2 cups)

1. Heat oven to 350慚. Grease bottom only of rectangular pan, 13x9x2 inches.
2. Stir brownie mix, chocolate syrup, water, oil and eggs in medium bowl, using spoon, about 50 strokes or until well blended.
3. Stir in pecans and 1 cup of the mint-chocolate chips (set aside remaining mint-chocolate chips for Shiny Chocolate Glaze - recipe below).
Spread in pan.
4. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean; cool completely.
5. Spread Mint Frosting over brownies. Drizzle Shiny Chocolate Glaze over frosted brownies.
6. Refrigerate about 30 minutes or until glaze is firm. For 48 brownies, cut into 8 rows by 6 rows.
Makes 48 brownies

Mint Frosting 3 cups powdered sugar
1/3 cup butter or margarine, softened
2 tablespoons milk
2 drops green food color, if desired
Beat powdered sugar and butter in small bowl on low speed of electric mixer until smooth. Beat in milk, 1 tablespoon at a time, until spreadable. Beat in food color.

Shiny Chocolate Glaze Remaining mint-chocolate chips
2 tablespoons butter or margarine
2 tablespoons corn syrup
1 to 3 teaspoons hot water
Heat mint-chocolate chips, butter and corn syrup over low heat, stirring occasionally, until melted. Stir in hot water, a few drops at a time, until mixture is thin enough to drizzle.

FEBUARY 2004

Ham and Cheese Quiche

1 9inch pie crust
1 C. ham, cooked and chopped
1 1/2 C. cheddar cheese, shredded*
1 10oz. frozen brocolli, thawed, drained & patted dry
4 eggs
1 C. milk
1/2 teas. each - salt, pepper and ground dry mustard

Prepare pie crust, by fluting the edges.
Sprinkle the chopped ham over the bottom of crust, then sprinkle shredded cheese over the ham.
Put brocolli over top of the ham and cheese.
In a medium mixing bowl; beat the remaining ingredients. Mixing well.
Pour over everything in the pie shell.
Bake in 375 degree oven, for 35 to 45 minutes or until a knife inserted in the center comes out clean.
Let stand 10 minutes before serving.
* Can use shredded swiss or your favorite kind of cheese.

MACAROON APPLE PIE A NEW TWIST AND TASTE FOR THE HOLIDAYS From Taste of Home

Preheat oven to 375 degrees F.

9 - inch pie shell, your own or bought one

FILLING:
4 cups sliced and peeled tart apples
1/2 cup sugar
1/4 teas. cinnamon

TOPPING:
1/2 cup all - purpose flour
1/2 cup sugar
1/2 teas. baking powder
1/4 teas. salt
1 egg
2 Tbls. margarine, melted
1/2 teas. vanilla
1/4 cup flaked coconut

Toss apples with the sugar and cinnamon. Pour into prepared crust.
Bake at 375 degress F. for 20 minutes.
In the meanwhile, combine the first four topping ingredients in a bowl. Stir in the egg, melted (slightly cooled) margarine and vanilla until smooth. Add coconut.
Spoon over hot apples, carefully spreading to cover.
Bake 30 minutes longer or until apples are tender.
Serves: 6 to 8 people.

NOVEMBER, 2000
PECAN PIE BARS

Spray a 15 x 10 x 1 inch baking pan with non - stick cooking spray.
Preheat oven to 350 degrees F

CRUST

2 1/2 cups flour
1 cup (2 sticks) COLD butter or margarine (cut in pieces)
1/2 cup sugar
1/2 tsp. salt

In a large bowl, mix the above ingredients until it resembles fine crumbs. Press firmly into your prepared pan.
Bake 20 to 25 minutes or until a ligtht brown.
Top with filling and finish baking as directed.

FILLING

4 eggs
1 1/2 cups light corn syrup
1 1/2 cups white sugar
3 Tbls. margarine, melted
1 1/2 teas. vanilla
2 1/2 cups pecans, halves or coarsely chopped

While the crust is baking, in a large mixing bowl beat eggs, corn syrup, sugar, margaring, and vanilla untile well blended.
Stir in pecans. Immediately pour over hot crust; spread evenly.
Bake 25 minutes or until filling is firm around the edges and slightly firm in the center.
Cool completely. Cut into 2 x 1 1/2 - inch bars.
Makes about 48 bars

OCTOBER, 2000
Summertime Fruit Medley

2 large ripe peaches, peeled and sliced
2 large ripe nectarines, sliced
1 large mango, peeled and cut into 1-inch chunks
1 cup blueberries
2 cups orange juice
1/2 teaspoon almond extract
2 tablespoons sugar

Combine peaches, nectarines, mango and blueberries in large bowl.
Whisk orange juice, amaretto and sugar in small bowl until sugar is dissolved.
Pour over fruit mixture, toss.
Let sit 1 hour at room temperature, stirring gently occasionally.
Garnish with mint, if desired.
Serves 8

SEPTEMBER, 2000
SALAD DRESSING OR VEGGIE DIP

1 cup *real* mayonnaise
1/2 cup chopped parsley
1/4 cup grated Parmesan cheese
2 Tbls. lemon juice
1 clove garlic, minced
1 teas. dried basil leaves

Mix all ingredients together. Cover and chill.
Makes about 1 1/2 cups

SEPTEMBER, 2000
CHILLY, DILLY CUCUMBER DRESSING

1/2 cup peeled, seeded and chopped fine cucumber
1 cup *real* mayonnaise
2 Tbls. finely chopped onion
1 Tbls. milk
1 Tbls. lemon juice
1/4 teas. salt
1/2 teas. dill weed (optional)

Mix all ingredients well. Cover and chill. This is great over a fresh tossed salad.
Makes about 1 1/2 cups

SEPTEMBER, 2000
LIGHT BATTER
FOR DEEP FRYING VEGGIES, SHRIMP, ETC.

3/4 cup cornstarch
1/4 cup flour
1 teas. baking powder
1/2 teas. salt -------- 1/4 teas. pepper
1/2 cup water
1 egg, slightly beaten

In bowl stir together the first 5 ingredients. Add water and the egg; stir until smooth.
Put 1 quart oil (about) into a large skillet to a depth of 1/2 inch, filling no more then 1/3 full. (Or you can use a deep fryer.) Heat over medium heat to 375 degrees F.
Dip 4 cups cut up veggies, such as zucchini, onion rings, mushrooms, green tomatoes or your choice into the batter.
Stir batter often, between adding the veggies.
Carefully add the veggies a few pieces at a time to the hot oil. Fry 2 to 3 minutes, turning once, until gloden brown and crisp. Drain on paper towels.
This batter also works well with shrimp.
Serves 4 to 6

AUGUST, 2000
NO - BAKE CHEESECAKE

1 Graham Cracker Crust - ready made or home made
1 package (8 ounce) cream cheese, softened
1/3 cup sugar
1 cup sour cream
2 teas. vanilla
1 - 8 ounce tub of frozen whipped topping, thawed
1 can ready made pie filling, cherry, apple or strawberry

Beat cream cheese till smooth, add sugar and beat till smooth and creamy. Blend in the sour cream and vanilla.
Fold in the whipped topping. Blending well.
Spoon into the ready pie crust, smooth the top with the back of your spoon or a spatula.
Chill until set, at least 4 hours.
Top with the pie fill just before serving.

AUGUST, 2000
MINT CHOCOLATE MILK

2 cups milk
1/4 teas. mint flavoring
chocolate syrup to taste

Blend on medium speed of blender until smooth and well blended.

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