Kris Wolcott’s Fruit Cobbler by Peggy McMurtray
Peggys_Antiques

Cobbler

1 cup yellow apples
1cup of pears
2 cups raspberries
1 cup sugar
2 Tbsp corn starch Mix all together.

Topping

1 stick of butter
1 cup of sugar
1 egg
1 cup of flour Mix together pour on top. Bake 350 for 45-60 minutes. I doubled the recipe and it was good!

---

Hamburger Pie by Teri Miller

This recipe is easy and takes less than 30 minutes to fix!

1 1/2 Lbs hamburger
1 small onion chopped
1 can tomato soup
1 can green beans, drained
4-5 medium potatoes, diced
2 tablespoons butter
1/4 cup milk
3/4 cup shredded cheddar cheese

Preheat oven to 400 degrees.

Add diced potatoes to a saucepan with enough water to come just to the top of the potatoes and cook on high until the water begins to boil. Lower heat to medium and let cook until the potatoes are soft when pierced with a fork.

While the potatoes are cooking, brown hamburger adding salt and pepper to your liking in a skillet until done. Add chopped onion to hamburger about a minute or 2 before the hamburger browning process is complete. Drain any excess fat from hamburger and stir in tomato soup and drained can of green beans. The mixture is then poured into an oven-safe container.

Drain potatoes and mash them adding butter and milk, salt and pepper as desired. They should be a creamy consistency (but not watery). Layer mashed potatoes over the hamburger mixture. With the back of the spoon or spatula, spread the potatoes until the hamburger mixture is covered. Sprinkle on the cheddar cheese all across the top and place in the oven for about 15-20 minutes. When the cheese is melted and the hamburger mixture is bubbly, remove from oven and let set 5 minutes.


Saucy Franks

Cheap, quick and easy and a favorite in my house.

1 package of hot dogs
2 T butter
1 small chopped onion
1/4 cup brown suger, packed firm
2 T lemon juice
1 T worchestershire sauce
1/2 t tabasco sauce
1 can tomato soup
1/2 soup can of water
small package of noodles
2 T butter

Boil 4 cups of water in a pan. Add noodles to the boiling water and lower heat to medium low setting. Noodles should cook for 5 minutes, just until cooked through and not tough in the center. Set aside.

With a knife, cut through the skin of the hot dog, but not completely through the hot dog. Go round and round in a cork screw motion from top to bottom of the hot dog. Melt the 2 T of butter in a skillet on medium low heat. Add hot dogs and cook until brown on all sides and cork screw cut starts to pull apart. Add brown suger, lemon juice, worchestersire sauce, tabasco sauce, tomato soup and water and let simmer for about 5 minutes. When simmering has reduced the water and the sauce is a slightly thicker consistancy (not watery) remove from heat.
Drain noodles and toss with the remaining butter until the butter is melted and coats the noodles. Spoon the noodles onto plates and top with the hot dog and sauce mixture.

---

GINGERBREAD "it" COOKIES: AN OFFICIAL EBAY RECIPE by Betsy Mott
Monjott

Ingredients:

2/3 cup shortening
1/2 cup brown sugar, packed
1 tsp. cinnamon
1/4 tsp. ground cloves
2 tsps. ground ginger
pinch salt
3/4 cup molasses
1 egg
3 cups flour
1/2 tsp. baking powder
1 tsp. baking soda

Cream together the first 6 ingredients. Add egg and mix. Add molasses and mix again.

Mix together flour, baking powder, and baking soda in a separate bowl. Sift. Add to the creamed mixture and stir until well blended. Chill for 1 hour.

Preheat oven to 375°. Roll out dough 1/4 at a time to 1/8 thickness (or slightly thicker) on a lightly floured board. Cut with a cookie cutter -- preferably the Official eBay "it" Cookie Cutter, currently available in monjott's eBay auction #110292831197 -- and transfer to a greased or non-stick cookie sheet. Repeat with remaining dough. Before baking, decorate with raisins if/as you like. Bake in oven for 8-10 minutes. Cool on a wire rack.

---

LAMB SHANKS BRAISED IN RED WINE WITH HERBES DE PROVENCE by Martha Oberman
Herwoldallas

6 lamb shanks (3/4 to 1 lb each) trimmed
4 garlic cloves, minced
Salt
2 Tbsp. Tomato paste
1Tbsp. Canola oil
1 Tbsp. Herbes de Provence
2 Med. onions, sliced thick
2 Cups dry red wine
3 Med. carrots, peeled, cut crosswise into 2” pieces
3 Cups chicken stock
2 celery ribs, cut crosswise into 2” pieces
Ground Black Pepper

Heat oven to 350°. Sprinkle shanks with salt. Heat oil in a large, nonreactive sautė pan over medium-high heat. Add shanks to pan in batches if necessary to avoid overcrowding. Sautė until browned on all sides, 5 to 7 minutes. Using tongs transfer shanks to a plate as they brown.

Drain all but 2 Tbls. Of fat from pan; add onions, carrots, celery, garlic, tomatio paste, 1 tsp. Herbes de Provence, and light sprinkling of salt; sautė vegetables to soften slightly, 3 to 4 minutes. Add red wine, then chicken stock to pan, stirring with wooden spoon to loosen browned bits from bottom. Bring liquid to simmer; transfer vegetables and liquid into deep braising pan large enough to hold shanks in a single layer. Add shanks, season with salt and pepper, and remaining 2 teaspoons herbes de Provence.

Cover pan and transfer it to the oven’ braise shanks for 1 ½ hours. Uncover and continue braising until shank tops are browned, about 30 minutes. Turn shanks and braise until other side is browned and shanks are fall-off-the-bone tender.

Remove pan from oven; let shanks rest for at least 15 minutes. With tongs, carefully transfer a shank to each of 6 plates. Arrange a portion of vegetables around each shank. Skim excess fat from braising liquid and adjust seasoning. Spoon braising liquid over each shank and serve.


MANDARIN ROMAINE SALAD

Dressing:

½ t. salt
¼ C. salad oil
Dash pepper
T. snipped parsley
2 T. sugar
Dash of bottled red pepper sauce to taste
3 T. vinegar

Shake in tight jar. Refrigerate overnight

Candied Almonds:

¼ C. slivered almonds (more, if you wish)
1 T. plus 1 t. sugar

Cook over low heat and stir until sugar is melted and almonds are coated. Cool and break apart. Store at room temperature

Salad

¼ bunch Romaine
¼ head iceberg lettuce
1 C. chopped celery
2 green onions and tops, diced
1 can (11 oz.) mandarin oranges-drained and chilled

Mix salad ingredients, almonds and dressing just before serving. Serves 6-8

NOTE: I usually use the mixed field greens (summer mix) instead of the romaine and iceberg since it is easier and has a little more color in it.

Optional: I sometimes add some crumbled blue cheese to the salad.

---

Bobbie’s Red Velvet Cake by Sarah Peters
Sgpsells

Cake:

3-¾ cups self-rising flour
2-¼ cups sugar
1-½ teaspoons baking cocoa
1-½ teaspoons baking soda
3 Eggs
1-½ teaspoons vinegar
2-¼ cups vegetable oil
1-½ cups buttermilk
1-½ teaspoons vanilla extract
3 oz red food coloring

Frosting:

16 oz cream cheese, softened
1-1/2 cups butter, softened
2 (16 ounce) packages confectioners’ sugar
3 Cups chopped pecans
Whole pecans

Cake:

Mix the flour, sugar, baking cocoa and baking soda in a bowl. Add the eggs, vinegar, oil, buttermilk, vanilla and food coloring and mix well. Spoon into 3 greased and floured 9-inch cake pans. Bake at 350 degrees for 45 to 60 minutes or until the layers pull from the sides of the pans. Cool in the pans for 10 minutes; remove to a wire rack to cool completely.

Frosting:

Beat the cream cheese and butter in a mixer bowl until light. Beat in the confectioners’ sugar and chopped pecans. Spread between the layers and over the top and sides of the cake. Top with a circle of whole pecans. Serves 16

A fellow school librarian friend from Hartford, CT brought this cake to a party I hosted. I’ve never had better!


Chicken in Brandy by Sarah Peters
(from the Mystic Seaport Christmas Memories cookbook)

1-½ Lbs. boneless chicken breasts
¼ Cup flour
1 Tsp. salt
½ Tsp. curry
¼ Tsp. pepper
1/8 Tsp. thyme
5 Tbsp. butter
½ Lb. mushrooms, sliced
1 Med. onion, sliced
½ Cup brandy*
1-1/4 Cup heavy cream

Directions:

1. Preheat oven to 325°.
2. Cut chicken into 1 ½ inch pieces.
3. Combine flour and spices in a plastic bag. (I used a 1 gal. Glad bag.) Add chicken all at once and shake to coat thoroughly.
4. Melt 2 Tbsp. butter in a large skillet. Add mushrooms and onions. Cook until limp. Remove from pan to ovenproof casserole.
5. Add remaining butter to skillet. Add chicken and brown lightly. Remove to casserole.
6. Pour brandy and cream into skillet. Scrape bits from pan, stirring into sauce, and heat until thickened a bit.
7. Pour over ingredients in casserole. Set aside in refrigerator or bake 20-30 minutes until heated through and chicken is done. It will take a bit longer if casserole has been refrigerated.

*If you choose to double the recipe (and you will, I promise you), do NOT double the brandy…unless you want your guests’ innards pickled!


Spritz Cookies

1 Lb. butter (yes, a pound)

1 Cup powdered sugar

3-1/2 Cups flour

½ Tsp. vanilla

Wilton’s color paste or food coloring

350F 8-10 minutes

split dough into thirds; color and refrigerate a short time
put dough into cookie press
ungreased sheets
decorate before cooling

Makes 10 Dozen

I found these years ago in a Lands End Catalog. I can’t imagine the Christmas season without them.

---

Bruschetta Chicken Bake by Elizabeth Poppen
Goheen Automotive

1 Can (14-1/2 oz.) diced tomatoes, undrained
1 Pkg. (6 oz.) "Stove Top" Stuffing Mix for Chicken
1/2 Cup water
2 Cloves garlic, minced
1-1/2 Lb. boneless skinless chicken breasts, cut into bite-size pieces
1 Tsp. dried basil leaves
1 Cup Kraft 2% Milk Shredded Reduced Fat Mozzarella Cheese

Directions:

HEAT oven to 400°F. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened. LAYER chicken, basil, cheese and stuffing in 3-qt. or 13x9-inch baking dish. BAKE 30 min. or until chicken is cooked through. Enjoy now or cover and refrigerate. To reheat, microwave each serving on HIGH 2 to 3 min.

Makes: 6 servings, 1 cup each



Fabulous French Toast

What's so French about this toast, anyway? Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net) Arsenal Pulp Press.

Ingredients:

1-1/2 Cups soy milk
2 Tbsp flour
1 Tbsp nutritional yeast
1 Tsp sweetener
1 Tsp cinnamon
8 Bread slices
Fruit (garnish)

Directions:

1. In a large bowl, whisk together the milk, flour, yeast, sweetener, and cinnamon vigorously.
2. Soak 1 slice of bread in batter until bread is gooey.
3. Fry in a non-stick pan or a lightly oiled frying pan on medium heat until golden. Flip and fry other side.
4. Repeat until batter is gone.
5. Garnish with fruit and maple syrup.

Serves: 8
Serving Size: 1 slice bread each


Tortilla Pinwheels

Great for a party. It's actually something low fat to munch on!

Ingredients:

4 Whole wheat tortillas
1/4 Cup fat free cream cheese
8-12 Spinach leaves, washed and dried
1/2 Cup grated carrots

Directions:

1. Let the cream cheese come to room temperature. Whip with a mixer, or by hand, to make it easier to spread.
2. Using a spatula or knife, spread about 1 tablespoon cream cheese on each tortilla, making sure to reach the edges.
3. Put several spinach leaves in the center of the tortilla and sprinkle with 2 tablespoons of carrots.
4. Roll tortilla tightly; secure with a toothpick.
5. Cut the tortilla into pinwheels by cutting it in half first, then making bite-sized slices along the tortilla until you reach the end. Lay each piece cut-side down on a serving plate.

Serves: 4
Serving Size: 1 tortilla, cut into bite-size pieces

---

Mom's Oatmeal Blueberry Muffins by Theresa Powell
DelaynaRyanCollectibles

(my daughter's favorite scratch muffin)

1-1/4 cups all purpose flour
1 Cup quick or old fashioned oats
1/2 Cup + 2 Tbsp. sugar - reserve 2 T. for muffin topping (I use Maui Raw Sugar that you can buy @ Wal Mart or any other grocery store...it is the best)
1 Tsp. baking powder (I use Rumford Premium Aluminum-Free)
1/2 Tsp. baking soda
1/2 Tsp. salt (I use sea salt)
1/3 Cup vegetable oil
1/2 Cup water
1 Egg or 1/4 cup of egg product
1 Cup fresh or frozen blueberries
1/4 Tsp. cinnamon - reserve for muffin topping

Directions:

Set oven to 400 degrees after you measure out all of the ingredients. Grease or paper line or spray muffin cups w/Mazola Pure Cooking Spray (the best...no alcohol or silicone!).

Combine first 6 ingredients in a large bowl; set aside the 2 Tbsp. of sugar in small bowl. Combine oil, water & egg in a separate medium bowl. Add liquid ingredients all @ once to flour mix bowl, until moist.

Fold in blueberries carefully; DO NOT over mix. (Tip: if using frozen blueberries; do not take out of freezer until ready to fold because it will turn the mix blue.)

Fill muffin cups 2/3 full. Combine 2 Tbsp. sugar & 1/4 tsp. cinnamon in small bowl. Sprinkle sugar & cinnamon mixture evenly over 12 muffin cups filled w/muffin batter.

Bake @ 400 degrees 18-20 minutes or until done. Makes 12 YUMMY muffins each containing 7 fat grams & 1.5 grams of fiber.

FYI: I took this recipe out of a magazine and as I always do; tweaked it and made it my own! Enjoy!

Peanut Butter Oatmeal Cookies

2 cups sugar
1/2 cup milk
1/2 cup butter (1 stick - real butter is best)
3 Tbsp. cocoa
1/2 cup peanut butter
1 tsp. vanilla (not imitation)
3 cups quick cooking Quaker Oats oatmeal

Add sugar & cocoa into a 3 quart cooking pot/pan and mix w/a spoon until sugar & cocoa are well blended. Then, add milk and stir until all 3 ingredients blended while over a medium flame or setting. Next, add stick of butter. Be careful to keep stirring the pot as butter can burn quickly. Bring ingredients to a rolling boil for 1 minute.

Remove pot/pan from heat and quickly (quick as a New York minute) add peanut butter stirring briskly to melt the peanut butter. Follow w/vanilla, stir quickly to blend adding oatmeal a cup or so at a time.

Drop by spoonfuls (tablespoon or whatever size your heart desires) onto wax paper. Cool for 1/2 an hour. Enjoy!!! About 2 dozen cookies.

Tip: The secret is to boil liquid for a full 1 minute and work quickly adding last of ingredients. These cookies start setting fast if done properly!

This was a comfort food my mother made her six children while we were growing up and I have continued the tradition w/my little family and giving as gifts to my brothers for birthdays and Christmas gifts! YUMMY!



Theresa's Salmon Patties (Blake's favorite dinner)

1 can (14 3/4 oz.) Honey Boy Canned Salmon
1/2 - 3/4 cup plain soft bread crumbs
1 cup old-fashioned oats or quick oats (I always use Quaker Oats)
1/3 cup finely chopped onions
1/3 cup finely chopped green bell pepper (Optional: but better tasting with)
1/4 cup milk (non-fat, low-fat or whole, I have even used soy milk)
2 eggs (slightly beat before adding)
2 Tbsp. minced parsley (I do not use, but original recipe called for)
1 Tbsp. lemon juice (fresh is best, but can use bottled)
1/4 tsp. salt (I use sea salt)
1/4 tsp. of dill weed (I do not use, but original recipe called for)
1/4 tsp. of black pepper

Southern Version:

Yellow cornmeal & all purpose flour

Drain Salmon, clean it up & discard the bones. In large bowl, combine salmon, bread crumbs, oats, onions & green bell pepper mixing together. Add milk, eggs, lemon juice & parsley (if desired) and mix in mixture. Add salt, pepper & dill weed (if desired) thoroughly into mixture.

Shape into 8 1 - inch thick patties. Pan-fry in hot (but not to hot) oil. SOUTHERN VERSION (& the one I use): Dredge each pattie in a mixture of cornmeal & flour; 1/2 & 1/2 of each. Then fry your patties in hot oil.

Fry until Golden Brown on each side. Drain on paper towels. DELICIOUS!


Suggestion: Serve w/ steamed whole or cut green beans, salad & steamed brown rice w/low-fat, low-sodium chicken broth (instead of water) or brown rice w/real butter. This meal suggestion is a higher fiber content meal w/salad, green beans, brown rice & oatmeal in the salmon patties. So ENJOY the pan fried salmon patties...the high fiber will flush out the oil!!!

---

Chicken Mole' by Diana Ramirez
Bedding Oasis

This is a long time favorite among Mexican families and is often made for special get togethers. We had this for our rehearsal dinner the night before our wedding. This year, we celebrate 35 years together and are celebrating by going on our first cruise!

Boil cut up pieces of chicken until tender. Set aside. Bone chicken and peel skin when cooled. Heat oil in deep skillet on medium heat. Add chili powder, stir constantly while it browns (careful to not let it burn). Consistency will be a reddish brown and thick. Add small amounts of flour a little bit at a time, stirring until blended. Let bubble over low heat. Then add water, stir again until it's a gravy like consistency. Add 1 tablespoon of creamy peanut butter. Add chicken to mole' sauce and simmer on low heat for 2 hours covered.



Chilaquiles (Egg Dish)

6 corn tortillas
2 Tablespoons margarine
2 Tablespoons onion, chopped
2 Medium Tomatoes, peeled and cubed
3 eggs, beaten
Salt & Pepper to taste
1 Tbsp Mild Cheddar Cheese

Cut tortillas in eighths, fry lightly in margarine, sauté onions and tomatoes. Heat through then add eggs, salt, pepper, stirring until cooked. Sprinkle with cheese and serve hot.

My favorite breakfast dish! A nice way to make a few eggs go a bit further than normal.

Serves 4

---

Peanut Butter Fudge by Renee Roth
5StarFurnishings
                  
1-1/2 sticks butter
3 cups sugar
2/3 cups fat-free evaporated milk
1 bag Reese's Peanut Butter Chips
1 small jar Marshmallow Crème
 
In a large saucepan, on medium heat, bring butter, sugar, and milk to a boil.  Boil for 5 minutes.  It will become a golden color.  Turn off heat.  Stir in 1 bag chips and marshmallow crème.  Let set for few minutes to melt.  Beat with a hand mixer to blend these ingredients.  After blending is complete, place in containers or baking dish.  This will make 5 pounds of fudge.  Place 1 cup of chopped honey roasted peanuts on the top and press into top of fudge while still hot.
Double batch will make 10 pounds or a cookie sheet of fudge.


Pumpkin Bread by Renee Roth

3 ½ cups flour
2 tsp. Baking soda
1 ½ tsp. (of each) Salt, cinnamon, nutmeg, and ground cloves
1 pt. Can of pumpkin
1 cup vegetable oil
3 cups sugar
2/3 cup water
4 eggs

Mix up all of the ingredients by hand in a large bowl.

Fold in:

1 cup coarsely chopped walnuts
1 cup raisins (really great with Craisins if you want to substitute)

Grease 3 foil loaf pans. Bake at 350 degrees for 1 hour. Freezes beautifully!

Ridiculously easy! Easy to make with kids. I grew up with these in our house all of the time. There was usually one on the kitchen counter, and a few in the freezer for when Mom needed an emergency something sweet to serve.

---