RECIPE ARCHIVES
PAGE 3
FOR WEEK OF JULY 30, 2000
BASIC LEMONADE
1 C fresh squeezed lemon juice
2 C cold water
1 simple syrup recipe, cooled
Mix... You can adjust the sweetness by adding more lemon juice or less sugar, depending on your preference.
SIMPLE SYRUP
2 C water
1 C sugar
Place in a small saucepan on medium heat. Bring to a boil stirring to dissolve the sugar. Reduce the flame and keep at a hard simmer for 5 to 10 minutes. Let cool or refrigerate until ready to use.This is enough simple syrup to make 4 to 6 tall glasses of lemonade. If you know you are going to need a greater quantity, multiply the recipe.
FOR WEEK OF JULY 23, 2000
BANANA CREME MARBLED PUDDING
1 small box (instant) banana creme pudding and pie filling mix
2 cups cold milk
2 bananas, sliced
1 container whipped topping, thawed
Pour cold milk into a deep bowl; add the pudding and pie filling mix. Beat on low 2 to 3 minutes, or until it thickens. Add sliced bananas.
Refrigerate for 10 minutes. Then fold in 1/2 of the container of whipped topping. Return to the refrigerator for 3 to 4 hrs. or until ready to serve (at least 3 hours).
Serve in individual bowls with a spoonful of whipped topping on top.
Serves 4
This could also be used as a pie filling, if you do that, then double your recipe.
FOR WEEK OF JULY 16, 2000
Southern Pound Cake
This is a good take along cake. It travels well, so take it to your next family or friends get together.>
Makes 1 - 10 inch bundt cake
3 cups all - purpose flour
2 3/4 cups white sugar
1/2 teaspoon baking soda
1 cup buttermilk
1 1/3 cups butter
4 teaspoons vanilla extract
4 eggs
3 tablespoons water
1 teaspoon salt
1 teaspoon baking powder
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch bundt pan or spray with a good non - stick cooking spray.
Blend together on low speed of an electric mixer; the flour, 2 cups of the sugar, salt, baking powder, baking soda, buttermilk, 1 cup of the butter, 2 teaspoons of the vanilla, and the 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
Bake at 325 degrees F (165 degrees C) for 60 minutes.
To Make Butter Sauce:
In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, do not boil. Prick holes in the still warm baked cake (10 to 12 times). Slowly pour sauce over cake. Remove cake to wire rack to cool.
FOR WEEK OF JULY 9, 2000
STUFFED SHELLS
1 quart of Spaghetti Sauce
2 lbs. ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
1/4 cup grated Parmesan cheese
3 eggs
1 Tbsp. parsley
1/8 tsp. ground black pepper
1 package (12 oz.) jumbo shells, cooked and drained
Preheat oven to 350 degrees F.
In 13 x 9-inch baking pan, evenly spread 1 cup of the Sauce; set aside.
In a large bowl, thoroughly combine ricotta,mozzarella,parmesan, eggs, parsley and pepper.
Fill shells with cheese mixture, then arrange in baking pan. Evenly top with remaining sauce.
Bake 45 minutes or until sauce is bubbling.
Serves 8.
You can sprinkle a little more shredded mozzarella on top, during the last 5 minutes of baking, if you desire.
FOR WEEK OF JULY 2, 2000
HAPPY 4TH OF JULY TO EVERY ONE.
PLEASE HAVE A SAFE HOLIDAY!!
ICE CREAM ROLL
1 angel food cake mix ---- 1 quart ice cream (any flavor)
Mix cake according to package directions.
Line 2 jelly roll pans (oblong pans) with waxed paper. Divide batter evenly into the 2 pans.
Bake at 350 degrees F. for (about) 20 minutes (ovens vary).
Let cool 5 minutes, remove from pans, pull off waxed paper and let cool another 5 minutes.
While it is finishing cooling, remove ice cream from the freezer. So that it may soften up some, you don't want it soupy.
Spoon ice cream on top of the first cake, roll up like a jelly roll. Wrap in aluminum foil and freeze for about 6 hours. Repeat with the second cake.
FOR WEEK OF JUNE 18, 2000
APPLESAUCE LOAF
Preheat oven to 350 degrees F
9 x 5 x 3 inch loaf pan
Spray pan with non - stick cooking spray. Set aside
1 cup shortening
2 cups granulated sugar
4 eggs
3 1/2 cups all - purpose flour
2 teas. salt ---- 2 teas. baking powder
1 teas. baking soda ---- 1 teas. each cinnamon and nutmeg
2 cups sweetened applesauce
1/2 cup walnuts or pecans, chopped
Beat shortening to soften, gradually add the sugar, beating until light and creamy. Add eggs; and beat till light and fluffy.
In another bowl, stir flour, salt, baking powder, baking soda, cinnamon and nutmeg until well blended.
Add to creamed mixture alternately with the applesauce. Beating well after each addition. Stir in the nuts.
Pour into prepared pan.
Bake in moderate oven, 350 degree F. about 60 minutes.
Watch closely the last 10 minutes, as ovens vary.
Run butter knife around sides of bread. Cool in pan 10 minutes, then remove to wire rack to finish cooling.
FOR WEEK OF JUNE 11, 2000
BANANA NUT BREAD
9 x 5 loaf pan, greased
1/2 cup shortening
1 cup sugar
2 eggs
1 cup mashed ripe bananas
2 cups all - purpose flour
3 teas. baking powder
1/2 teas. salt
1/2 cup walnuts or pecans, chopped
Cream shortening and sugar together, till fluffy. Beat eggs in a seperate bowl intil light and fluffy; then add to shortening, sugar mixture.
Mash bananas with fork or potato masher till they are smooth, no lumps. Blend into creamed mixture.
Sift flour, baking powder and salt in a small bowl. Mixing it well. Then add to creamed mixture, mixing quickly. Stir in the chopped nuts.
Bake in a greased loaf pan at 350 degrees F. for about 50 to 55 minutes.
Watch closely near the end, as ovens vary.
FOR WEEK OF JUNE 4, 2000
TORTILLA QUICK SNACKS
*6 inch flour tortillas - (2 for each snack)
1 can refried beans
garlic powder
8 ounces grated cheese, cheddar, montery jack or your favorite kind
Salsa or dip
Spread refried beans on 1 tortilla, sprinkle a little garlic powder on the beans, then spread grated cheese on top of that. Cover with a second tortilla.
Put on a preheated (medium heat) griddle, or frying pan, bean side down. I usually cover with a lid.
Heat on that side for about 1 to 2 minutes, then flip to heat on the other side.
Do not heat to long as your tortillas will get to hard.
Remove from griddle to cutting board or large plate. Cut into 8 pieces.
Serve with your favorite salsa or dip.
*You can use larger tortillas and make these for a main meal, serving them with Spanish rice or fried potatoes.
FOR WEEK OF MAY 28, 2000
PISTACHIO CAKE
This cake is out of this world!
Maybe, I should have called it HEAVENLY PISTACHIO CAKE.
Preheat oven at 350 degrees
10 inch bundt pan, greased and floured or sprayed with non-stick cooking spray.
1 (18.25oz) yellow cake mix
1 small package (4 serving size) instant Pistachio flavor pudding and pie filling
3 eggs
1 cup club soda
1 cup oil
1/2 cup chopped nuts (any kind)
Blend all ingredients together in a large mixing bowl, on low speed of electric mixer. Then beat on medium speed for 2 minutes.
Bake in a greased and floured 10 inch bundt pan at 350 degrees for 50 minutes. Watch closely towards the end as ovens vary.
Cool in pan, for 15 minutes. Remove from pan and finish cooling on wire rack.
Split onto 3 layers.
Spread about 1 cup of the frosting (recipe follows below) between the layers, spoon the rest into the center of the cake.
Garnish the top with a few chopped nuts.
Chill and keep refrigerated when not using.
PISTACHIO FROSTING
1 1/2 cups cold milk
1 envelope Dream Whip Whipped Topping Mix
1 small package (4 serving size) instant Pistachio flavor pudding and pie filling
Pour cold milk into bowl, sprinkle pudding mix and Dream Whip mix over milk.
Beat on low speed of electric mixer just until blended.
Then switch to medium speed and beat till mixture thickens; about 5 minutes.
Chill till ready to use.
FOR WEEK OF MAY 21, 2000
LEMON MERINGUE PIE
Preheat oven to 325 degree F.
1 graham cracker crust (8-inch), or a prebaked and cooled pastry shell
1 can sweetened condensed milk, not evaporated milk
1/2 cup lemon juice, fresh, frozen or a GOOD bottled juice
1 teas. grated lemon rind (optional)
2 egg yolks
few drops yellow food coloring
Combine ingredients in large mixing bowl. Stir just until mixture is mixed well and becomes thick.
Pour filling into prepared crust. Top with a 2 or 3 egg white meringue and bake for 12 to 15 minutes at 325 degree F.
HAPPY MOTHERS' DAY
FOR WEEK OF MAY 14, 2000
FUDGE FROSTING
1/3 cup milk
1/4 cup butter or margarine
1 cup chocolate chips, semi sweet, milk, or mint
1 teas. vanilla
2 1/4 cups powdered sugar, sifted
In medium size saucepan, combine milk and butter (or margarine). Bring just to a boil, stirring constantly.
Remove from heat. Add chocolate chips and vanilla. Stir until smooth and all chips are melted.
Gradually add powdered sugar. Beat until smooth and creamy and it is thick enough to spread. You may add a bit more powdered sugar, if needed. Do not add to much or make it to thick, as it will not spread well and will tear your cake.
This is enough frosting to fill and frost 2 - 8 or 9 inch cake layers.
FOR WEEK OF MAY 7, 2000
BEST 2 EGG CAKE
2 - 9inch cake pans, lined with waxed paper.
Preheat oven to 375 degrees
1/2 cup shortening
1 1/2 cups white (granulated) sugar
2 teas. vanilla
*2 1/4 cups sifted cake flour
2 1/2 teas. baking powder
1 teas. salt
1 cup plus 2 Tbls. milk
1/2 teas. yellow food coloring (for yellow cake)
Beat shortening on medium speed of electric mixer till smooth. Add the sugar and beat till sugar is mixed in well and the mixture is creamy. About 10 to 12 minutes.
Add vanilla and the food coloring, mix well.
Add the eggs, 1 at a time, beating well after each one.
Sift the flour with the baking powder and salt.
Add the flour mixture to the creamed mixture alternately with the milk, beating after each addition.
Pour batter evenly between the 2 cake pans. Tapping lightly on the counter to get out the air bubbles.
Bake in 375F. degree oven for about 23 minutes. Oven temperatures vary, so watch closely.
Test doneness with either a wooden pick or lightly touch the center of the cake with your finger. The cake should spring back as soon as you take your finger away.
*All-purpose flour can be used, but sift it first by itself at least twice.
Frost with your favorite frosting, canned frosting, or just sift powered sugar over the top.
FOR WEEK OF APRIL 30, 2000
BAKED PASTA
Preheat oven to 350 degrees.
9 x 13 inch baking pan, greased or sprayed well with non-stick cooking spray.
1- 16oz. pkg. of spiral, shell, ziti, or penne pasta
1 pound lean ground beef, or Italian sausage, cooked and drained well.
2 quarts spagetti sauce, home made or store bought
4 cups mozzarella cheese, shredded, and divided
chopped parsley
Cook pasta according to package directions. Drain well.
In a large bowl or big pot, put cooked pasta, ground beef or sausage, spagetti sauce and 2 cups of the cheese. Mix well.
Put the mixture into the 9 x 13 prepared pan, cover tightly with foil.
Bake for 45 minutes or until hot and it's bubbling.
Uncover, sprinkle the remaining 2 cups of cheese over the top, sprinkle the parsley over the cheese. Return to the oven (uncovered) and bake for 10 minutes longer.
FOR WEEK OF APRIL 16, 2000
ROCKY ROAD FUDGE
8" x 8" pan Lined with waxed paper and sprayed with non - stick cooking spray. Set aside.
2 1/4 cups mini-marshmellows
3 cups milk or semi - sweet chocolate pieces
(I prefer the milk chocolate)
1/2 cup creamy peanut butter
1 1/4 cups salted dry roasted or Spanish peanuts
Spread 1 cup of the marshmellows in the pan. Set aside.
In a microwave safe bowl, microwave the chocolate for 1 minute, stir.
Microwave for 30 to 40 seconds at a time, stirring after each time,
until the chocolate is smooth and creamy.
Stir the peanut butter into the chocolate, until well mixed.
Set aside 1/4 cup *each* chocolate mixture, marshmellows and the peanuts.
Combine the remaining ingredients and blend well.
Pour fudge mixture over the marshmellows in the pan.
Sprinkle the remaing marshmellows and nuts over the fudge.
Drizzle the remaing chocolate mixture over top of this.
Chill until firm. Cut into squares.
FOR WEEK OF APRIL 9, 2000
Florida Key Lime Pie
A refreshing change of pace.
1 prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
2 (14 ounce) cans sweetened condensed milk
1/2 cup fresh or bottled Key Lime juice
1/4 cup lemon juice
3 to 4 drops green food coloring
pinch of salt
whipping topping
To Make Lime Filling:
In a large mixing bowl, whip cream cheese until fluffy.
Add condensed milk, lime and lemon juice, food coloring, and salt. Beat on low speed of mixer until blended.
Then beat on high until mixture is smooth.
Mixture will be pretty thick.
Pour into graham cracker crust.
Chill for at least 2 to 3 hours.
Serve with whipped topping.
FOR WEEK OF APRIL 2, 2000
Velveeta Fudge
Melt 1 lb. butter in large heavy pan
Add 1 lb. velveeta cheese, cut in small chunks
Stir constantly until melted.
Add 1 tablespoon vanilla
4 lb. powdered sugar sifted, with 1 cup cocoa
Use a mixer if you have one.
Add 1 cup chopped nuts
Pour into a 9x13 buttered pan and refrigerate.
This fudge is very rich.
FOR WEEK OF MARCH 26, 2000
Potato Candy
1 small or 1 medium potato, peeled and boiled
powdered sugar, sifted
peanut butter, creamy or crunchy (your choice)
Depending on the amount of candy that you want to make, peel either a small or medium *potato. Cut into bite size pieces, put into a small sauce pan with enough water to cover.
Cook potato until done, drain off water, well.
Put potato in a mixing bowl and mash with a fork. Keep mashing until ALL lumps are gone. The potato must be very
Start adding the powered sugar a little at a time, mixing in well after each addition, until mixture resembles a pie dough.
Remove from bowl to a board or counter top that has been dusted with powdered sugar. Roll out the mixture like you would a pie crust.
Spread the peanut butter over this. Roll this up like a jelly roll.
Slice into pieces and enjoy.
*I would suggest using a small potato the first time you make this. Until you get the hang of the mixing.
FOR WEEK OF MARCH 19, 2000
LEMON POUND CAKE
1 box yellow cake mix
1 3 1/2 oz. package lemon instant pudding mix
1 cup water
1/3 cup oil
4 eggs
Spray Bundt cake pan with non stick cooking spray, set aside.
Put cake mix and dry pudding mix in a large mixing bowl, stir together. Add water, oil, and all 4 of the eggs.
Beat on low speed of electic mixer just until blended.
Then beat on medium speed of electric mixer for 2 minutes. Scraping the sides of the bowl often.
Pour batter into the prepared Bundt pan and bake at 350 degrees for 45 to 55 minutes.
Melt 1/2 cup frosting mix any flavor and drizzle over cooled cake.
I use lemon frosting.
FOR WEEK OF MARCH 5, 2000
COTTAGE CHEESE-GELATIN SALAD
16 oz. container small curd, Cottage Cheese, drained
3 oz. package Orange gelatin
1 can Mandarin Oranges, well drained
8 oz. container Whipped Topping
In a large mixing bowl, sprinkle the DRY gelatin over the drained cottage cheese, mixing well.
Stir in the well drained oranges. Fold in the whipped topping, till all is mixed well, and there are no clumps of whipped topping. DO NOT BEAT.
Refrigerate for 1 to 2 hours.
This can be used as a dessert, or a side dish or just by itself as a light lunch.
OTHER COMBINATIONS:
Strawberry gelatin --- fresh Strawberries
Lime gelatin --- can of crushed Pineapple, well drained
Peach gelatin --- fresh peaches, diced or canned, diced Peaches, well drained
Cherry gelatin --- fresh Bing cherries, pitted & chopped
Mixed fruit gelatin --- can of Fruit Cocktail, well drained
Apricot gelatin --- can of Apricot, well drained & chopped or fresh apricots, pitted, & diced
Watermellon or kiwi would make this too watery.
FOR WEEK OF FEBRUARY 27, 2000
TUNA PATTIES
6 oz. can Tuna, water packed, drained
1 egg
2 teas. minced onion
1 Tbls. minced parsley
1/4 cup corn meal
2 Tbls. oil
paparika
In medium sized mixing bowl, beat egg. Add drained tuna, breaking up the chunks and mixing well.
Add minced onion and parsley, stirring in well.
Add the corn meal, and mix in well.
Shape into 2 patties.
Heat oil in skillet. Sprinkle paparika on patties and fry (paparika side down).
Sprinkle other side with the paparika, turn patties when the first side is nicely browned. Brown second side of patties.
Serve with a tossed salad and a baked potato.
Serves 2
FOR WEEK OF FEBRUARY 20, 2000
NUT SNAPS
preheat oven to 375 degrees
ungreased cookie sheets
10 to 12 minutes
1 box yellow cake mix
2 eggs
1 teas.vanilla
2/3 cup shortening
1/2 cup chopped nuts
Beat eggs, vanilla, shortening and 1/2 the *dry* cake mix, until light and fluffy. Stir in the remaining cake mix, stirring till mixed well.
Then fold in the nuts.
Drop by teaspoonsful about 2 - inches apart onto ungreased cookie sheet.
Bake 10 to 12 minutes, keeping a close eye on them.
Cookies will be firm but soft in the center when done.
Cool slightly before removing from baking sheet.
HAPPY VALENTINES DAY
FOR WEEK OF FEBRUARY 13, 2000
Red Velvet Cake
Recipe from *Cake Recipe.com*
2 1/2 cups self-rising flour
1 1/2 cups white sugar
1 cup vegetable oil
1 teaspoon baking soda
1 teaspoon vinegar
1 teaspoon vanilla extract
2 eggs
1 cup buttermilk
2 ounces red food coloring
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
4 cups confectioners sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans.
In a large bowl, mix together sugar, oil, and eggs. Add food coloring and vinegar to buttermilk. Add baking soda to flour.
Add flour mixture and buttermilk mixtures alternately to the sugar mixture. Mix well.
Stir 1 teaspoon vanilla into batter.
Pour batter into prepared pans.
Bake for 10 - 15 minutes, or until done.
Remove from oven, and cool on wire racks.
Mix together cream cheese, butter or margarine, confectioners' sugar, 1 teaspoon vanilla.
Stir in nuts.
Frost cooled cake.
FOR WEEK OF FEBRUARY 6, 2000
CHEESY MACARONI and TUNA
Adapted from a recipe in *QUICK COOKIN* Magazine
1 box macaroni & cheese
1 can (6oz) tuna, drained and flaked
2 teas. minced onion
1 can cream of mushroom soup
1/2 cup milk
1 cup cheddar cheese, shredded
Prepare macaroni & cheese according to package directions.
Add the flaked tuna, minced onion, can of soup, and milk to the prepared macaroni and cheese.
Mix well.
Pour into a 2 quart baking dish, sprayed with non-stick cooking spray.
Sprinkle shredded cheddar cheese over the top.
Bake in a 350 degree oven for 15 to 20 minutes, or until the cheese is melted.
Serves 4
This recipe can be doubled for larger famlies.
Serve with a tossed salad.
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