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Cheese Ball 2 - 8 oz. packages cream cheese Mix softened cream cheese, crushed pineapple, green peppers, onions and seasoned salt. Form mixture into balls and roll in the pecans until well covered. Chill until serving.
Onion Ring Dipping Sauce 1/4 cup mayonaisse Mix all ingredients and serve chilled. Great for homemade bloomin' onions!
Veggie Bars
2 packages crescent rolls Press rolls onto a large cookie sheet to form the crust. Bake at 375 degrees for 10 to 12 minutes. Cool. Mix softened cream cheese, mayonnaise and the ranch dressing mix, spread over cooled crust. Sprinkle chopped vegetables over cream cheese mixture, then sprinkle with shredded cheese. Cut into squares and serve.
Chicken Croquettes 4 tablespoons butter Melt butter in sauce pan. Add flour and stir until smooth. Add milk or broth gradually until thick and smooth; set aside to cool. Add salt, pepper, chicken parsley and grated eggs. Mix and chill thoroughly. Shape into croquettes. Add milk to egg, dip croquettes in egg mix, then in bread crumbs. Fry in deep, hot fat until golden brown. Serve with gravy.
Swedish Meat Balls 2 lbs. of ground beef Combine beef, bread crumbs, salt, pepper, nutmeg, onion and consomme in a mixing bowl; mix with hands until smooth. Let stand 2 hours in refrigerator until firm. Shape into small balls. Heat skillet, add shortening and brown the meat balls all around by shaking the skillet. Remove from pan and place into casserole or chafing dish. Stir flour into pan drippings, add cream and milk, strring until smooth. Pour over meatballs just before serving. Sprinkle with parsley and a dash of paprika.
Zucchini Pie 3 cups diced zucchini Preheat oven to 325 degrees. Mix all ingredients. Bake in glass dish for 30 minutes or until golden brown on top. (Comes out similar to a quiche)
Onion Pie 1 unbaked 9 inch pie shell Saute onions in butter until soft and golden color. Beat eggs; add flour, salt, pepper, beating one minute until thick. Add milk and cream, grated cheese and basil. Add onions and blend well. Pour into unbaked pie shell. Bake at 375 degrees for 15 minutes; reduce heat to 350 dgrees and bake for an additional 40 minutes longer. Serve with a crisp tossed salad and a light dessert for a complete meal.
Triple Layer Mud Pie frozen deep dish pie crust, baked Bake pie crust as directed on package; cool. Mix melted chocolate and condensed milk until well blended. Pour into crust and sprinkle with almonds. Pour milk into large bowl. Add pudding mixes. Beat with wire wisk for 2 minutes. Spoon 1 1/2 cups of the pudding over the almonds in crust. Add half of whipped topping to remaining pudding and stir. Spread over pudding in crust, top with remaining topping. refrigerate 3 hours, or until set.
Dutch Apple Cake 2 cups flour Topping: Rub together flour, sugar, salt, baking powder and butter until fine, like meal. Add beaten eggs to cream; add to flour mixture and stir only until mixed. Pour batter into a greased 8x8x2 square pan, or a 2 qt. casserole. Press apples into batter in overlapping rows. Mix sugar and cinnamon and sprinkle over the apples. Bake at 350 degrees about 30 to 35 minutes, or until done when tested with toothpick. Serve warm with lemon sauce or whipped cream.
Fruit Cocktail Cake Cake: Preheat oven to 350 degrees.
Sugar Free Carrot Cake 6 egg whites, or 1 cup egg substitute Preheat oven to 350 degrees. Stir together egg, apple juice concentrate, oil and water. Set aside. Sift together flour, baking powder, baking soda, salt and nutmeg. Put raisins in warm water to plump. Meanwhile, grate carrots, and spray 2 round 9 inch cake pans with non-stick spray. Gently stir flour mixture into egg mixture just until moistened. Drain raisins, and fold in carrots and raisins. Pour into cake pans, and bake for 25 to 30 mintues. Reduce heat to 325 degrees, and bake for an additional 8 to 12 mintues longer. Serve cool with your choice of sugar free frosting.
Jimmy Carter Peanut Dessert First Layer: 2/3 C. chopped peanuts 1 stick margarine 1 C. flour
Mix and press evenly in 9"x13" pan. Bake at 350 degrees for 20 minutes.
Cool.
Chocolate Covered 2 lbs. 10x sugar Beat all ingredients together (it is easiest to add the sugar a little at a time) and let stand in refrigerator about 2 hours. Roll into balls or eggs and chill again before dipping. To coat, melt 10 oz. semisweet chocolate chips and 3 tablespoons shortening in the microwave on medium power 3-4 minutes, stirring every minute. Dip balls or eggs into chocolate and set on wax paper. Chill to set chocolate. Keep refrigerated.
Butterfinger Cookies 1/2 cup butter, softened In a mixing bowl, cream butter and sugar. Add egg whites; beat well. Blend in peanut butter and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in candy bars. Shape into 1 1/2 inch balls and place on cookie sheets. Bake at 350 degrees for 10-12 minutes or until golden brown. Remove form cookie sheets before cooled; cool completely on wire rack or parchment paper. Yield: 4 dozen.
Creamy Lime Sherbet 1 pkg. (3 oz.) Lime gelatin In a large bowl, dissolve gelatin in water. Add sugar, limeade and salt; mix until sugar is dissolved. Add remaining ingredients; blend well. Freeze in an ice cream freezer according to manufacturer's directions. Yield: approx. 2 quarts.
Italian Anise Cookies—Biscotti Beat together until creamy: 3 eggs, 1 cup white sugar. Form dough into rolls 2" thick. Chill in refrigerator for 1 hour. Bake each roll on its own greased cookie sheet for 30 minutes at 350 degrees until quite firm and lightly browned. Remove from oven and slice diagonally on cookie sheets into 3 dozen cookies. Bake for an additional 15 minutes. Remove from cookie sheets and cool on wire racks.
Sugarless Spice Cake 2 cups raisins In a saucepan, cook raisins, water until water evaporates. Add applesauce, eggs, sweetener and oil; mix well. Blend in baking soda and flour. Stir in cinnamon, nutmeg and vanilla. Pour into an 8 inch square baking pan coated with nonstick cooking spray. Bake at 350 degrees for 25 minutes or until cake tests done. Garnish with whipped topping if desired.
Caramel Popcorn 1 cup brown sugar Bring to a boil, simmer 5 minutes on medium heat. Add vanilla and baking soda. 1/2 teaspoon vanilla 1/2 teaspoon baking soda 4 quarts popcorn, mix. Bake at 250 degrees for one hour-stir every 15 minutes. Dump onto waxed paper. Break up in pieces. Store in airtight container.
Oatmeal Candy 2 cups sugar Bring to a boil, stirring constantly. Take off burner and add 1 cup peanut butter, 1 teaspoon vanilla, 4 cups oatmeal. Mix completely and drop by teaspoon on cookie sheet to cool.
Oatmeal Butterscotch Cookies 1 stick Crisco Combine shortening and brown sugar and mix until blended. Add eggs and vanilla and mix well. In small bowl, combine flour, baking powder, cinnamon, salt, and baking soda. Add to creamed mixture. Stir in oats, chips, nuts and coconut. Drop by rounded teaspoonfuls on ungreased cookie sheet. Bake 10 minutes (or until golden brown around edges) in preheated 350 degrees oven. Remove immediately to wire rack. Makes about 6 dozen.
Date Pinwheel Cookies 1/2 cup soft butter Cream butter; add sugar, vanilla and egg, beat until light. Add flour,
salt and soda. Mix well. Chill until firm. Roll out on floured wax paper.
Spread with filling and roll up and freeze. Slice 1/8 inch thick. Bake
on greased cookie sheet for 10 minutes at 375 degrees.
Oatmeal Gumdrop Cookies 1 cup sugar In large mixer bowl combine sugar, butter and brown sugar. Beat at medium speed until creamy (1 to 2 minutes). Add eggs and vanilla; beat until well mixed. By hand, stir in gumdrops. Shape dough into two 9 x 1-1/2 inch rolls. Wrap in waxed paper; refrigerate until firm (at least 2 hours). Heat oven to 350 degrees. Cut rolls, using a serrated knife, into 3/8 inch slice. Place on cookie sheets. Bake for 10-12 minutes or until lightly browned. Immediately remove from cookie sheets and cool completely before storing. Makes about 4 dozen cookies.
Chewy Toffee Almond Bars 1 C. (2 sticks) butter, softened Heat oven to 350 degrees. Grease sides of 13x9x2 inch baking pan. Beat butter and sugar until fluffy. Gradually add flour, beating until well blended. Press dough into pan. Bake 15-20 minutes or until edges are lightly browned. Meanwhile, combine toffee chips and corn syrup in a medium saucepan. Stir constantly over medium heat until toffee is melted (10-12 minutes). Stir in 1/2 cup almonds and 1/2 cup coconut. Spread toffee mixture to within 1/4 inch of crust's edge. Sprinkle remaining almonds and coconut over top. Bake an additional 15 minutes or until bubbly. Cool completely; cut into bars. Makes about 36 bars.
Molasses Cookies 3/4 C. butter or margarine Preheat oven to 375 degrees. In 3-quart saucepan, melt butter over low heat. Remove saucepan from heat and with wire whisk beat in molasses and 1 cup sugar until well blended. Whisk in egg. With a spoon, stir in flour and remaining ingredients until mixed. Transfer dough to medium bowl and freeze 15 minutes or until firm enough to handle. Spread remaining 1/4 cup sugar on waxed paper. Roll dough into 1-inch balls and then into sugar to coat. Place balls on ungreased cookie sheet and bake 10-12 minutes or until cookies spread and begin to darken. Cool slightly on cookie sheet for one minute. Transfer to wire rack to cool completely. Store in tightly covered container. Makes about 6 dozen cookies.
Nesselrode Bark 1 (12 oz.) package vanilla milk chips In a one quart saucepan melt vanilla chips over low hear, stirring constantly, until smooth (2 to 3 minutes). Stir in rum extract. Pour mixture onto aluminum foil-lined baking sheet, spreading evenly to about 1/4 inch thickness. Immediately top with cherries, walnuts and raisins; press down lightly. Cover; refrigerate one hour. Break into 1 inch pieces and store in lightly sealed container.
Cream Cheese Pie 2 graham cracker crusts Mix Dream Whip to directions. Mix cream cheese and sugar in bowl. Combine with Dream Whip and pour into crusts. Refrigerate 1 hour. Add canned pie filling (any flavor) and refrigerate 4 hours.
Chocolate Pecan Brownies 15 minutes preparation, 3/4 cup all-purpose flour Preheat oven to 325 degrees. Grease a 9 inch square baking pan. BAKING TIPS: For light, moist brownies, cool chocolate mixture completely before combining it with other ingredients; test for doneness 2 to 3 minutes before the suggested baking time.
Orange Tapioca Salad 3 cups water In a saucepan, bring water to a boil. Whisk in gelatin and pudding mixes. Return to a boil, stirring constantly; boil for one minute. Remove from the heat and cool completely. Fold in oranges, pineapple and whipped topping. Spoon into a serving bowl. Cover and refrigerate for 2 hours. Yield: 12-14 servings.
Corn Bread and Sausage Stuffing 6 tablespoons butter or margarine Melt butter in large skillet over medium heat. Add onion, celery and green pepper; cook and stir 5 minutes. Stir in poultry seasoning, thyme and garlic powder. Combine corn bread with vegetable mixture and sausage in a large bowl. Add broth; toss gently. Spoon into an uncovered 13 x 9 baking dish. Bake, uncovered, at 375 degrees about 20 to 25 minutes, or until top is crisp and golden brown. Serve prepared gravy mix with stuffing.
Baked Zucchini and Cheese 3 cups grated zucchini Preheat oven to 350 degrees. Finely chop the bacon. Combine the zucchini, onion, bacon, flour, cheese, oil, salt and eggs together. Place in a 10x6x2-inch buttered baking dish. Sprinkle with Parmesan cheese before baking. Bake 40 to 50 minutes.
Broccoli Nut Salad Dressing: Salad: Dressing: In a small bowl, gradually stir vinegar and sugar into the
mayonnaise until well blended. Salad: In a large serving bowl combine broccoli, bacon, nuts, grapes/raisins, and chopped onion. Pour dressing over broccoli mixture and toss gently to mix. Cover and chill for 24 hours. Makes 10 to 12 servings.
Crabmeat Pasta Salad 1 head broccoli Cook pasta according to package instructions. Combine all salad ingredients. Dressing 1/4 cup sugar 1/2 cup mayonnaise 2 Tbsp. vinegar Beat together and pour over salad. Refrigerate for a least 3 hours (but best the next day)
Deb's "Almost Harry's" 3 medium baking potatoes cut into 8 wedges Scrub potatoes and cut into 8 wedges. Spray a baking sheet with Pam.
Place potato wedges, cut sides up, on the baking sheet. Bake at 325 degrees
for approximately 45 minutes or until potatoes are fork-tender. Remove
from oven and place potatoes in an oven proof oblong dish. Place the 1-inch
strips of cheese over the potatoes and return to oven again for 5 minutes
until the cheese melts. Use sauce as a dip for the fries. Makes 4 servings.
7-Up Salad 2 boxes lemon jello Mix jello, 7-up and hot water. Refrigerate until thickened. Add pineapple, marshmallows and bananas. Pour into a 9x13 inch casserole dish. Mix egg, flour, sugar and pineapple juice. Cook until thick. Add the 2 tablespoons butter. Chill. Fold pineapple juice mixture into the Cool Whip; spread over jello. Sprinkle with grated cheddar cheese.
Strawberry Rhubarb Pie 2 cups fresh strawberries Sweet Crumbs: Mix strawberries, sugar, rhubarb and tapioca in a bowl. Pour into the unbaked pie shell. Mix all ingredients for Sweet Crumbs together in a bowl with a fork. Sprinkle fruit mixture with Sweet Crumbs. Bake at 400 degrees for 45 minutes; reduce to 350 degrees and bake 25 minutes longer.
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2001 First National Bank of Newport (717) 567-3414
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