Saturday, November 27, 2010

Nibble Bait

Nibble Bait
  Recipe By : Louise
 Serving Size: 24
 Categories : Snacks
    6      tablespoons   margarine or butter--do not use spread or tub products
    2      tablespoons   worcestershire sauce
    1 1/2  teaspoons     seasoned salt
      3/4  teaspoon      garlic powder
      1/2  teaspoon      onion powder
    3      cups          corn chex® cereal
    3      cups          rice chex® cereal
    3      cups          wheat chex® cereal
    1      cup           mixed nuts
    1      cup           pretzels
    1      cup           Cheerios® cereal
 1. Heat oven to 250°. Melt margarine in large roasting pan in oven. Stir in
 seasonings. Gradually stir in remaining ingredients until evenly coated.
 Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool.
 Store in airtight container.
 12 cups snack.

 FamilyFun Cookies for Christmas: 50 Cute & Quick Holiday Treats

Almond Butter Crunch

Almond Butter Crunch
By: Theresa Dragon
  Categories: Candies, Chocolate, Nuts
   1 1/2 c  Whole blanched almonds chopped (12 oz)
       1 c  Butter or margarine
   1 1/2 c  Sugar
       3 tb Light corn syrup
       3 tb Water
       8 oz Semisweet chocolate squares
    1. Place chopped almonds on a cooky sheet; toast in moderate oven
   (375F) 10 minutes, or until lightly golden.
    2. Combine butter or margarine, sugar, corn syrup and water in a
   medium-size heavy saucepan. Cook over medium heat, stirring
   constantly, to 300F on candy thermometer. (A teaspoonful of syrup
   will separate into brittle threads when dropped in cold water.)
   Remove from heat; stir in 1 cup of the toasted almonds. Pour into a
   buttered 13x9x2″ pan, spreading quickly and evenly; cool. Turn out
   onto wax paper.
    3. Melt chocolate squares in the top of a double boiler over hot
   water; remove from heat. Spread half the melted chocolate over top of
   candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn
   candy over and spread with remaining chocolate and sprinkle with
   remaining nuts. Let stand until set. Break into pieces.
    Makes l pound.
The Christmas Candy Book



 Recipe By: Louise
 Serving Size: 60 
    1 c Soft butter (real butter only)
    2 tb Vanilla
    3 c Flour
    2/3 c Sugar
    2 Eggs
    1/2 ts Salt
   1. Cream butter until light and fluffy. Add sugar.
   2. Gradually stir in vanilla. Add eggs one at a time,beating after each addition. Blend in flour and salt. Mix well. Wrap dough and chill for at least 2 hours.
   3. Lightly flour a pastry cloth and rolling pin. Roll dough to about 1/8 inch thickness. Cut into desired shape.
   4. Place 1 inch apart on cookie sheets. Bake at 350'F. for 10 minutes or until lightly brown. Cool, frost and decorate. Makes 5 dozen.

 Rose's Christmas Cookies

Saturday, November 20, 2010

Wild Rice Turkey Casserole

Wild Rice Turkey Casserole
 Recipe By: Louise
 Serving Size: 8   
1      package       (6 oz.) long grain and wild rice mix—cooked as
    3 ½ cups          cubed, cooked turkey
    1-½ cups          chopped celery
      ½ cup           chopped onion
    1      can           (10 ¾ oz.) cream of mushroom soup
1      can           (8 oz.) water chestnuts, drained and slice—reserve
    1      can           (4 oz.) mushrooms, drained—reserve liquid
      ¼ cup           soy sauce
      ¾ cup           soft breadcrumbs
    2      Tablespoons   melted butter or margarine

Preheat oven to 350.  Add water to reserved liquids to make 1 cup.  Combine
All ingredients except breadcrumbs and butter.  Spoon into a 3-quart baking
Dish.  Sprinkle with mixture of crumbs and butter.  Bake, uncovered, about 1
Hour.  Makes about 8 servings.

 The Great Turkey Cookbook: 385 Turkey Recipes for Every Day and Holidays

Saturday, November 6, 2010

Pecan Pie

Pecan Pie
 Recipe By: Louise
 Serving Size: 8    
 Categories: Pie
    1-cup           dark brown sugar
      2/3-cup           cane syrup
      ¼ cup           unsalted butter
    3      tablespoons   bourbon
      ½ teaspoon      vanilla
      ½ teaspoon      salt
    4                    eggs
    3      tablespoons   half-and-half
    2      cups          pecan pieces
1                    unbaked 9-inch piecrust
Whole pecan halves
1. Preheat oven to 350 degrees.  In a large saucepan, melt the brown sugar, Syrup and butter together with the bourbon, vanilla and salt.  Continue
Heating the mixture to the boiling point, stirring frequently.  Boil for 1 Minute, stirring constantly.   
2. Remove pan from heat and let mixture cool.  In A bowl, beat the eggs with the half-and-half until they are light and
3. Add to the cooled syrup, beating until the mixture is well Incorporated.  Stir in the pecan pieces.  Pour the filling into the pie
Shell.  Top with a layer of pecan halves.  Bake 45 to 50 minutes until a Toothpick inserted into the center comes out clean.
 Thanksgiving: Festive Recipes for the Holiday Table (Williams Sonoma Kitchen Library)

Saturday, October 30, 2010

Pumpkin Crisp

Title: PUMPKIN Crisp
  Categories: Desserts
       Yield: 12 servings
       4    Eggs, beaten
   1 1/2 c  Sugar
       1 ts Salt
       2 ts Cinnamon
       1 ts Nutmeg
     1/2 ts Cloves
       2 c  Cooked pumpkin
      12 oz Can of Evaporated Milk or Half & Half
       1    Yellow cake mix
     1/2 c  Chopped pecans (opt.)
       2    Sticks of melted margarine
   1. Mix first 8 ingredients together.  Pour into a 13x9 inch pan.
   2. Sprinkle cake mix evenly over pumpkin mixture.  Sprinkle chopped
   pecans over the cake mix, then pour melted margarine evenly over the
   cake mix. 
3. Bake at 350 degrees for 1 hour (or more). Serve with Cool Whip on top.
An Apple Harvest: Recipes and Orchard Lore

Sunday, October 24, 2010


 Recipe By     : Louise
 Serving Size  : 15   
 Categories    : Poultry
    1       qt           Diced Celery
    2       ts           Poultry Seasoning
      1/2   ts           Pepper
    1       tb           Salt
    2       c            Broth, milk or water
    1       c            Finely chopped onion
    4       qt           Bread cubes, firmly packed
1. Cook celery and onion in bitter or margarine over low head, stirring occasionally, until onion is tender but not brown.
2. Meanwhile, blend bread cubes and seasonings. Add celery, onion and butter or margarine; toss lightly to blend. Pour the broth, milk or water gradually over the surface of bread mixture, tossing
3. Bake in 325 degree oven 45 minutes, until browned on top.
  The Magnolia Bakery Cookbook: Old-Fashioned Recipes From New York's Sweetest Bakery

Saturday, October 23, 2010

Grand Champion Pumpkin Bread

  Categories: Breads, Fruits, Vegetables
       Yield: 10 servings
   3 1/3 c  Unbleached flour; sifted
       2 t  Baking soda
   1 1/2 t  Salt
     2/3 c  Cooking oil
       2 c  Pumpkin; mashed, canned, 1cn
     2/3 c  Chopped dates
       4 t  Pumpkin pie spice
       1 t  Baking powder
   2 2/3 c  Sugar
       4 ea Eggs; lg
     2/3 c  Water
1. Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt together in a small bowl and set aside. 
2. Beat the sugar and oil together in a medium mixing bowl, using an electric mixer set on high, until light and fluffy.  Add the eggs, one at a time beating well after each addition, and then beat in the pumpkin. 
3. Add the dry ingredients alternately with the water to the sugar mixture, beating well after each addition, using a mixer set on low speed.  Stir in the dates and pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. 
4. Bake in a preheated 324 degree F. oven for 55 minutes or until a cake tester or wooden pick inserted in the center comes out clean.  Cool in the pans on wire racks for 10 minutes, then remove from the pans and continue cooling on the racks.
 Autumn Leaves Books-The Designing With Recipe Book

Thursday, October 21, 2010

Halloween Punch

Title: Halloween Punch
Categories: Beverages
4 c Apple cider
1 1/2 c Orange juice
1 c Pineapple juice
2 tb Sugar
4 c Ginger ale
Ice cubes
1. Stir together the apple cider, orange juice, pineapple juice and sugar in a punch bowl.
2. Pour in the ginger ale. Add ice cubes.
Makes 10-1/2 cups.

Halloween: Customs, Recipes & Spells

Saturday, October 16, 2010

Halloween Face Paint

Halloween Face Paint
Recipe By : Louise
1 Teaspoon cornstarch
1/2 Teaspoon water
1/2 Teaspoon cold cream
2 Drops food coloring
Preparation :
1. In a small mixing bowl, combine all ingredients, mix well.

Face Paint Kit-8 Colors

Tuesday, October 12, 2010

Stuffed Pumpkin

Stuffed Pumpkin
By Louise

1 medium sugar pumpkin
1 lb. hamburger
1 lb. ground pork
1 onion, chopped
6 stalks of celery, chopped
2 teas. salt
1/4 teas. pepper
1/4 teas. cloves
1/8 teas. cinnamon
1/8 teas. nutmeg
1-2 cups dried bread cubes

1. Clean out pumpkin (reserve seeds and toast with a little butter and salt for a yummy treat).
2. Make stuffing by cooking the remaining ingredients (use a little broth or water if too dry) in the order given.
3. Place stuffed pumpkin in a pyrex baking dish and bake at 350 until nicely browned.

NOTE:  A great Halloween Meal served with crusty bread and a salad.

Ghoulish Goodies: Creature Feature Cupcakes, Monster Eyeballs, Bat Wings, Funny Bones, Witches' Knuckles, and Much More! (Frightful Cookbook)

Thursday, October 7, 2010

Stuffed Cabbage

Stuffed Cabbage
Recipe By : Louise
Serving Size : 6
Categories : Main Dishes Beef, Casserole, Vegetables
1 head cabbage
1 pound ground beef
1/2 pound sausage
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked rice
1/2 teaspoon thyme
1/4 teaspoon allspice
2 tablespoons onion flakes
1 small can tomato sauce
1. Remove twelve large leaves from cabbage. Blanch one minute and drain. Mix ground beef, sausage, rice, salt, pepper, thyme, and allspice. Divide into twelve parts and shape each into a log two inches shorter than a cabbage leaf. Place one meat log lengthwise on each cabbage leaf. Fold one side over meat, then fold ends over, and finally fold remaining side. Place, seam side down, in a single layer in large, shallow baking dish which has been lined with extra blanched cabbage leaves.
2. Mix onions with tomato sauce and spread over cabbage rolls. Bake at 350 degrees for 1 to 1-1/2 hours, until meat is cooked through.

The Vegetable Dishes I Can't Live Without

Tuesday, October 5, 2010


By Louise
Categories: Main dish, Meats, Pork, Casseroles
Yield: 16 servings (2 pies)
3 c Mashed potatoes
3 lb Lean pork, ground
1 c Water
1/4 ts Nutmeg
1/4 ts Cloves
1/4 ts Allspice
1 ts Sage
1 tb Salt
1/4 ts Pepper
1/2 c Onion, chopped
Pastry for 2 (2 crust) pies
1. In a saucepan, combine the ground pork, water, nutmeg, allspice, salt, pepper and onion. Cook over moderate heat for 30 minutes, stirring often to prevent sticking. Remove from heat; add the mashed
potatoes; and mix well. Cool.

2. Fill two pastry-lined plates;adjust top crusts, slashing pastry to allow for the steam to escape as the pies bake. Bake in a hot oven, 400 degrees F., For 40 minutes. Serve hot with gravy.

Canadian Recipes of The Great White North

Monday, September 27, 2010


Recipe By : Louise
Our Favorite Ground Beef RecipesServing Size : 8
Categories : American, Beef, Main Dishes
1 1/2 pounds lean ground beef
3/4 pound bulk sausage
1 1/2 cups bread crumbs
1 pkg Vegetable soup mix
2/3 cup milk
1/3 cup ketchup (or BBQ sauce)
2 eggs -- beaten
1. Combine all ingredients and pack into 9 x 5 loaf pan. Bake uncovered at 350 degrees for 1-1/2 hours.

Ground Beef Recipes (Company's Coming)

Wednesday, September 22, 2010

Buttermilk Pancakes

Buttermilk Pancakes
Recipe By : Louise
Serving Size : 6
Categories : Breakfast Food
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 eggs
2 cups buttermilk (1+7/8 Cups milk plus 2 Tablespoons Lemon Juice)
2 tablespoons butter -- melted (or oil)
1. Mix together dry ingredients. Beat eggs until light. Gradually beat in buttermilk and melted butter. Make a well in middle of dry ingredients. Pour in liquid ingredients and stir until just blended.
2. Pour batter by large spoonfuls onto a hot, greased griddle. Cook over medium heat until bubbles form all over and underside in golden. Flip and continue to cook for 2-3 minutes more.
3. Serve warm with butter and syrup or preserves.

Joy of Cooking: All About Breakfast and Brunch

Saturday, September 18, 2010

Banana Nut Bread

Banana Nut Bread
Recipe By : Louise
Serving Size : 12
Categories : Quick Breads
3/4 cup butter
1 1/2 cups sugar
1 1/2 cups mashed bananas (about 6)
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup buttermilk
3/4 cup nuts -- chopped
1. Cream together butter and sugar. Add banana, eggs, and vanilla. Sift together dry ingredients. Add alternately with buttermilk. Blend well. Stir in nuts, and pour into a greased and floured loaf pan. Bake at 325 degrees for 1-1/4 hours.

The Best Quick Breads: 150 Recipes for Muffins, Scones, Shortcakes, Gingerbreads, Cornbreads, Coffeecakes, and More