Jalepeno Corn Bread
Ingredients & Directions 2 c Corn bread mix 2 Eggs 1 cn Creamed corn 2/3 c Buttermilk 1 Onion; chopped 1 Margerine 2 Jalepeno peppers; chopped 16 oz Cheddar cheese; shredded 1 lb Ground beef; browned Recipe by: Wayne Preston Allen Saute onion with stick of butter in microwave. In large bowl, mix remaining ingredients. pour into casserole and bake at 350 degrees for 45 minutes to 1 hour. Recipes sent to me from Bill, wight@odc.net Yields 1 Servings
Spinach Dip In A Bread Bowl
Ingredients & Directions 2 c Sour cream 1 Ranch salad dressing mix 1 pk Spinach, frozen; -chopped, drained 1/4 c Onion; chopped 3/4 ts Dried basil 1/2 ts Dried oregano 1 Round bread Raw vegetables In a bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1 – 1/2 inch slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-size pieces. Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately. Yield: 10 to 15 servings. Yields 1 Servings
Danish Sour Bread – 1 1/2 Lb
Ingredients & Directions 1 1/2 ts Active dry yeast 1/2 c Rice flour 3 tb Gluten; optional 1/2 c Rye flour 3/4 c Sourdough starter 2 c Whole-wheat flour 1 ts Caraway seed; ground 9 oz Warm water 1 ts Salt 3 tb Butter Recipe by: Quick & Delicious Bread Machine Recipes Danish Sour Bread – 1 Lb Amount Measure Ingredient — Preparation Method 1 Tsp Active Dry Yeast 2 Tbsp Gluten — optional 1/2 C Sourdough Starter 1/2 Tsp Caraway Seed — ground 1/2 Tsp Salt 1/4 C Rice Flour 1/4 C Rye Flour 1 1/2 C Whole-Wheat Flour 6 Oz Warm Water 2 Tbsp Butter Put the ingredients in the pan in the order suggested by the mfg. Yields 1 servings
Great Ghost Pumpkin Cookies
Ingredients & Directions 2 c Flour 1 c Quick oats, un-cooked 1 ts Baking soda 1 ts Cinnamon 1/2 ts Salt 1 c Butter or margarine;softened 1 c Brown sugar, packed 1 c Granulated sugar 1 Egg; slightly beaten 1 ts Vanilla 1 c Libby’s solid-pack pumpkin 1 c Semi-sweet morsels Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt; set aside. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread dough into a ghost shape using a thin metal spatula. Or make a qiuck ghost pattern of heavy paper. Make 2 or three poses for realism. Bake 20-25 minutes, til cookies are firm and lightly browned.Remove from cookie sheets; cool on racks. Spread with white royal icing. Trim brown face features with tube-icing. Yields 20 Servings
Pancakes
Ingredients & Directions 3 c Flour 1 ea Egg 1 tb Sugar 4 tb Shortening 4 ts Baking powder 1 1/4 c Milk 1 ts Salt Sift dry ingredients together twice. Mix with wooden spoon. Add egg, shortening, and milk to make a smooth batter. Makes light, thick pancakes. Mrs. J. Howard Beard Yields 4 servings
Pickled Bread-and-butter Zucchini
Ingredients & Directions 16 c Fresh zucchini, sliced 4 c Onions, thinly sliced 1/2 c Canning or pickling salt 4 c White vinegar (5%) 2 c Sugar 4 tb Mustard seed 2 tb Celery seed 2 ts Ground turmeric Yield: About 8 to 9 pints Procedure: Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar, and spices. Bring to a boil and add zucchini and onions. Simmer 5 minutes and fill jars with mixture and pickling solution, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1 or use low-temperature pasteurization treatment. (For more information see “Low-Temperature Pasteurization Treatment”.) Table 1. Recommended process time for Pickled Bread and Butter Zucchini in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 – 1,000 ft: 10 min. 1,001 – 6,000 ft: 15 min. Above 6,000 ft: 20 min. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal- Yields 8 Pints
Jeanne's Cake
Ingredients & Directions Base: 1/3 c Shortening 1/4 c Icing sugar 1 ts Vanilla 1 c Flour 1/3 ts Baking powder Cake: 1/2 c Shortening 3/4 c Sugar 2 Eggs 1 ts Vanilla 1 1/2 c Flour 2 ts Baking powder 1/2 ts Salt 1/2 c Milk Frosting: 1/2 c Milk 2 tb Flour 1/2 c Butter 1/4 c Shortening 1/2 ts Vanilla 1 c Icing sugar For base: Cut shortening into dry ingredients; mix well. Pat firmly and evenly into an 8-inch square pan. Bake at 350F for 10-12 min. Cool. For cake: Cream shortening and sugar; add eggsand vanilla, beating well until fluffy. Sift flour, baking powder and salt together; add to creamed mixture alternately with milk. Pour batter into a greased and floured 8-inch square pan. Bake at 350F for 35-40 min. Cool. For frosting: In small saucepan, stir together the milk and the flour. Cook, stirring constantly until mixture is thickened and smooth; cool. On highest speed of mixer, beat cooled flour mixture wit h butter, shortening and vanilla until smooth and fluffy. Blend in icing sugar and salt; continue beating until frosting is fluffy- at least 15 min. Assemble. To Assemble Cake: Place shortbread base on serving plate; spead with small amount of frosting. Place cake on base. Cover top and sides of cake with remaining frosting. If desired, garnish with chocolate sprinkles or decorate as you wish. Yields 1 Servings
