OPEN LINE ~ Saturday, August 27, 2011

RUSSIAN DILL PICKLES

Bring to a boil 3 cups each sugar, water and dark vinegar and 6 tbsp salt.  Cool. Prepare 4 quart jars. Quarter, skin and all, cukes. Put in jars and add the clove of garlic, pinch of alum, sliced onions and sprig of dill to each jar. 

Put lid on and put on cookie sheet in oven.Bake at 300 degrees for 15 minutes.  Then 250 degrees for 30 minutes.

Wait about 2 weeks before using.

 

PESTO YOGURT ROASTED CHICKEN

1/4 tsp coarse salt

2 garlic cloves

1 tbsp extra virgin oil

3/4 cup pesto  (basil)

1-1/2 c plain lowfat Greek yogurt

1  3-lb chicken, cutinto 8 pc, rinsed and cut dry

coarse salt and ground pepper to taste

crushed corn flakes, opt

Sprinkle salt over garlic gloves, roughly chop.  Create paste.  Transfer garlic paste to bowl and whisk in pest, oil and yogurt.  Season. Add chicken and toss to coat.  Cover and refrigerate for 1 hour or overnight.  Coat with corn flakes if desired.

Preheat oven to 425.  Top pan with foil and parchment paper.  Arrange chicken and bake until cooked thru, about 20 - 30 minutes ... flipping halfway thru.

VINEGAR COLESLAW DRESSING ~ BRIAN'S

Bag of prepared cabbage

1/4 cup sugar

1/3 cup vinegar

2 tbsp salad oil

Celery seed (about 1/4 tsp)

1/4 tsp garlic salt

coarse black pepper to taste

Let sit overnight.

 

EASY BAKED SPAGHETTI

1 large onion, chopped

1 clove of garlic

4 tbsp olive oil

1/2 lb ground beef

2 cups water

2-1/2 cups condensed tomatoe soup (2 cans)

2 tsp chili powder

1/2 lb uncooked spaghetti noodles

1 cup mozzarella cheese

 

Cook onion an d garlic in olive oil.  Add beef and brown.  Make in dutch oven.  Stir in water, soup, chili powder.  Cook five more minutes.  Break noodles into greased 9 x 13 pan.  (glass)  Pour meat and sauce over noodles.  Cover with foil. Bake for 1 hour at 350.  Remove.  Stir.  Add cheese and bake additional 15 minutes.

 

SKILLET SPAGHETTI

Brown burger in skillet ... about a pound.  Brown with onion.  Add 3 cups tomato juice, 2 cups water, medium onion, chopped, and 2 tsp chili powder, 1 to 1-1/2 tsp garlic powder, 1 tsp oregano and 2 tsp sugar.  Add 6 oz can tomato paste.  Simmer for about 20 minutes.  7 to 10 oz pasta, depending on noodle size.  Cook slowly for 20 minutes. 

 

SUPER SIMPLE SUMMER CAKE

9 x 13 -- greased and floured

Prepare white cake mix, but delete 3 tbsp water.  Add 3 tbsp Creme de MEnthe.  Bake.  While still hot, spread over 1 can fudge topping.  Refrigerate.  Top with 1 container Cool Whip that has Creme de Menthe added. Chill again.

 

EGGPLANT ZUCCHINI CASSEROLE

Heat oven to 350 degrees.  Take some veggie spray and spray 9 x 13. 

Combine 2  8-oz cans no salt tomato sauce.  Add: 2 tsp WOR sauce, black pepper to taste, 1 tsp oregano, 1/2 tsp basil, 1/2 tsp marjoram, 2 medium cloves of garlic ~ crushed, 1 eggplant that has been peeled and sliced, 2 medium sized zucchini, sliced, 1 cup uncooked spaghetti noodles, broken into pieces, 3 stalks of celery, chopped, 1 med onion, chopped and 1 med green bell pepper, chopped, 8 oz mozzarella cheese.

After pan is prepared, combine, tom sauce, WOR sauce, pepper, all herbs and garlic.  Arrange half eggplant slices in a layer in bottom.  Then layer of zucchini slices, broken spaghetti, celery, onion, bell pepper.  Sprinkle half of shredded cheese.  Repeat layers.  End up with cheese on top.  Bake for 1 hour, covered. 

 

BAKED GARLIC HERB BREAD

1/2 cup unsalted butter, melted

2 tbsp chopped fresh parsley

2 cloves garlic, minced

pinch salt

1 16" loaf of Italian bread, sliced

Preheat oven to 350.  Brush bread on both sides with the other ingredients that have been combined.  On a cookie sheet that is NOT greased, bake for 15 minutes.

 

OPEN LINE ~Saturday, July 23, 2011

LEMON BASIL COOKIE

1 cup fresh basil leaves

1-3/4 cup sugar

1 lb butter, softened

1/4 cup lemon juice

1 large egg

6 cups flour

Blend 1/4 cup sugar with basil. With mixer beat butter with sugar, adding lemon juice and 1 large egg.  Gradually add flour to the liquid.  Then add basil mixture.  Blend well.  Shape into 2" balls and flatten with glass dipped in sugar.  Bake at 350 for 8 to 10 minutes until lightly browned. 

ROCKY ROAD CAKE

Must used cooked pudding!

1 Devils food chocolate cake mix

10 oz pkg mini marshmallows

1 box chocolate cooked pudding, prepared per directions

Pour over the crumbled cake that is in a 9 x 13.  Add marshmallows.  Add 1 cup chocolate chips.  Get in all crevices.   Chill until pudding sets up and serve with ice cream or Cool Whip.

FRUITY CHICKEN SALAD

1 large chicken breast

2 cups broth

1 container plain Greek yogurt, plain

1 tbsp honey mustard

1 tsp lemon juice

2 tbsp fresh chives

4 celery ribs, diced

1 cup seedless grapes

1/2 cup slivered almonds

1/2 cup dried cherries

1/4 tsp dried dill

salt and freshly ground pepper

Put breast in small pan and boil with broth.  Bring to boil.  Reduce heat and simmer until chicken is cooked .  Discard chix broth and put breast in bowl to cool.  When cooled, cube it. 

Combine the yogurt, honey mustard, lemon juice and chives in medium bowl.  Add cooked chicken and rest of the ingredients.  Season to taste.

 

WATERMELLON SALAD WITH MINT LEAVES

5 lb water melon

sweet onion

1/4 cup red wine vinegar

salt and pepper

Dressing:

1/2 cup extra virgin olive oil

2 tbsp chopped fresh mint

4 oz feta cheese, crumbled

6 whole springs of mint

 

Cut melon into bite-sized pieces.  Peel onion and slice into rings.  Ins small bowlcombine red wine vinegar, salt and pepper. Slowly whisk in olive oil and add chopped mint.  Combine melon, onion and feta.  Pour dressing onto melon mixture and toss.  Garnish with mint sprigs. 

 

 

 

 

 

 

 

 

OPEN LINE ~ Saturday, June 25, 2011

BOONE TAVERN SPOON BREAD
3 cups milk
1-1/4 cup white corn meal
3 eggs
2 tbsp butter
1-3/4 tsp baking powder
1 tsp salt

Stir corn meal into rapidly boiling milk.  Cook, stirring constantly ... will be very thick.  Remove from heat and cool.  Add egg, salt, bk powder and melted butter.  Mix for 15 minutes with electric mixer til well mixed,  Pour into well greased 9 x 13 dish.  Bake for 30 minutes at 375 degrees.

PRETZEL SALAD
2 cups coarsely crushed pretzels
1 stick margarine, melted
3 tbsp sugar
1 8 oz pkg cream cheese
1 cup sugar
2 pkg strawberry Jello
2 cups boiling water
1 qt frozen strawberries
1 8 oz Cool Whip

Preheat oven to 400 degrees.  Combine pretzels, margarine and the 3 tbsp sugar. 
Press into pan and bake 10 minutes.  Combine the cream cheese, sugar and fold into the Cool Whip. Spread over cooled pretzel crust.  Prepare the Jello with the 2 cups boiling water.  Add 1 qt frozen berries. Refrigerate that mixture until partially set.  Pour over cream cheese mixture.  Chill overnight. 

SALTED NUT ROLL BARS
1 yellow cake mix with pudding in it
1 egg
1/2 cup margarine or butter

Mix together and spread on bottom of 9 x 13 pan.  Bake at 350 degrees for 12 to 15 minutes.  Top with 3 cups mini marshmallows.  Return to oven for 6 to 8 minutes.  Combine 2/3 cup white corn syrup and a bag of peanut butter chips.  Add 1/2 cup margarine or butter.  Add 2 tsp vanilla.  Melt allover medium heat until well combined.  Let cool 5 to 10 minutes.  Then pour over marshmallows.  Top with salted peanuts.  Put in refrigerator to set up nicely.

LITE LEMON PIE
1 graham cracker crust
1 3 oz pkg sugar free lemon Jello
2 6 oz lemon yogurt
1 8 oz carton Cool Whip
1/4 cup boiling water

Dissolve Jello in the water.  Stir in the yogurt.  Fold in the Cool Whip.  Pour into the pie shell.  Chill.

HY-VEE GRILLED FRUIT
12 oz honey-flavored Greek yogurt
2 tbsp fresh lime juice
3 tbsp finely chopped mint

1/2 cup orange juice
2 tbsp brown sugar
1 tsp orange zest
2 large peaches, cut into thick wedges
2 ripe, but firm, bananas ~ halved lengthwise
1 fresh pineapple, peeled and cored, cut into thick slices

Preheat grill to medium high heat.  Coat grates with oil.  Stir together the yogurt, lime juice and mint in small bowl.  Chill. 

Whisk together orange juice, brown sugar and zest.  Put peaches, bananas and pineapple on grill.  Baste with orange juice mixture. Once warm, carmalized, etc. ~ put in a bowl and drizzle with the yogurt mixture.


LEFT-OVER MEAT SUGGESTION
Vermicilli and rice Rice-A-Roni with square of frozen spinach. Throw in leftover meat.

SPOON BREAD
1-1/2 sticks margarine
2 tbsp sugar
2 cups self-rising flour
1 cup milk

Melt margaine in 9" square pan.  Mix rest of ingredients.  Use a spoon to drop into pan.  Bake at 425 for 20 to 30 minutes ,,, until well-browned.

BAKED MACARONI & CHEESE

1 (14.75 ounce) can creamed corn 1 (11.25 ounce) can corn 1 cup macaroni 1/2 cup butter 8 ounces cubed processed cheese (Velveeta) Mix together creamed corn, whole kernel corn, and uncooked macaroni. Slice the butter, and mix into the corn mixture along with the cheese. Place in a buttered casserole dish. Cover. Bake at 350°F (175 degrees C) for 30 minutes. Uncover, stir, and bake uncovered for 30 more minutes.

OPEN LINE ~ Saturday, June 11, 2011

PRETZEL RASPBERRY SALAD
8 oz pkg pretzels
3 tbsp sugar
1-1/2 sticks soft margarine
1 pkg Dream Whip
3/4 cup powdered sugar
1 8 oz soft cream cheese
2 3 oz pkg raspberry Jello
1 large pkg frozen raspberries (or fresh)

Stir the pretzels in a bowl to remove loose salt.  Crush them, mixing with sugar and softened margarine.  Pat into 9 x 13 pan.  Bake at 400 degrees for 8 minutes.  Prepare Dream Whip per directions.  Add pwdr sugar and cream cheese, beat well and spread over cooled crust.  Dissolve Jello, making to pkg directions.  Mix in raspberries.  Chill.  Pour over the Dream Whip and crust.  Chill until set.  Can use strawberries.  Do not drain the berries. 


STRAWBERRY PIE
1 stick margartine
1 cup flour
2 tbsp sugar

Combine to make a crust.  Pat into 9" pie pan. Bake at 350 for 10 minutes.  When crust is cool, mix about 3 oz cream cheese mixed with a smidge of cream and spread over crust.  Cover bottom with about 2-1/2 cups sliced strawberries.

Glaze:
1 cup sugar
5 tbsp wild strawberry Jello powder
2 tbsp corn starch
1 cup boiling water

Heat to a boil the sugar, starch and water.  Mixture should be clear.  Then add the Jello.  Cool a bit and then pour over fresh strawberries in the pie pan.  Cool in fridge until set.  Top with your favorite topping.

RASPBERRY OR STRAWBERRY DELIGHT
1 large angel food cake
1 pint whipping cream
2 pkg frozen strawberries
2 pkg strawberry or raspberry gelatin


Whip the cream. Add sugar or vanilla.  Dissolve Jello in 2 cups boiling water. Add frozen strawberries or raspberries. Fold in whipped cream.  Break up the angel food cake in pieces.  Pour mixture over all that in layers.  Refrigerate in 9 x 13 pan.  Chill.


SIMPLE SAUSAGE PASTA DINNER
1 pkg favorite pasta
2 tsp olive oil
1/2 cup diced red onion
1 lb pkg Al Fresco sun-dried tomato chicken sausage
2 14.5 oz cans Hunts no-sauce added stewed tomatoes
1/2 cup fresh flat leaf parsley, chopped

Cook pasta in boiling water til al dente.  Toss wiith 1 tsp olive oil.  Place into 9 x 13 glass serving dish.  Slice sausage into 1/2" thick slices.  Add remaining 1 tsp olive oil in skillet.  Bring to medium heat.  Saute red onion.  Add sliced sausages until browned.  Add tomato and heat thoroughly.  Pour over warm pasta.  Sprinkle with fresh chopped parsley. 

EASY FRUIT
2 containers Cool Whip
2 pkg dry cherry Jello

Mix together and add partially drained fruit cocktail.  Refrigerate.

RHUBARB CHERRY DESSERT
1 cup sugar
3 tbsp starch
1 cup cold water
1 21 oz cherry pie filling
1/2 tsp almond flavoring
4 cups chopped fresh rhubarb
1 cup flour
1 cup rolled oats
1 cup brown sugar
1/4 tsp salt
1/2 cup softened or melted butter
1/4 cup finely chopped walnuts

Stir together sugar, starch and water.  Cook til thick and clear.  Stir in pie filling.  Set aside.  Add flavoring.  Flour oat meal and brown sugar combine ... cut in butter to create crumb mixture.   Add nuts.  Press 2 cups into 9 x 13 dish.  Top with rhubarb.  Pie filling mixture on top of that.  Top with remaining crumbs.  Bake aty 350 for 40 minutes. 






OPEN LINE ~ Saturday, May 28, 2011


TACO CRESENT BAKE 

1 tube (8 ounces) refrigerated crescent rolls

2 cups crushed corn chips, divided

1-1/2 pounds ground beef

1 can (15 ounces) tomato sauce

1 envelope taco seasoning

1 cup (8 ounces) sour cream

1 cup (4 ounces) shredded cheddar cheese

Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. baking dish. Seal seams and perforations. Sprinkle with 1 cup of chips; set aside.

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips. Top with sour cream, cheese and remaining chips.

Bake, uncovered, at 350° for 25-30 minutes or until crust is lightly browned. Yield: 8 servings.

APRICOT BARS
Preheat oven to 350.

3/4 cup butter
1 cup sugar
1 egg
2 cups flour
1/4 tsp baking powder
1-2/3 cup flaked coconut
1 cup chopped walnuts
1/2 tsp vanilla
12 oz jar apricot preserves

Cream butter and sugar.  Add egg.  Mix well.  Combine flour and baking powder.  Gradually add into butter mixture.  Add coconut, nuts and vanilla.  Mix well. Press 2/3 of dough into greased 13 x 9 pan.  Spread jar of preserves onto dough.  Crumble remaining dough over the top.  Bake for 40 minutes, until golden brown.  Cool.

GRILLED BASIL SHRIMP
2 tbsp olive oil
1/4 cup melter butter
1-1/2 lemons, juiced
3 tbsp Dijon mustard
1/2 cup basil, minced
3 cloves garlic, minced
salt and pepper
2 lb fresh shrimp, peeled and deveined

Mix together olive oil and butter.  Stir in lemon juice,msstard, basil and garlic.  Season with salt and pepper.  Add shrimp, toss to coat.  Cover and refrigerate for 1 hour.  Preheat grill to high heat.  Remove shrimp from marinade and put onto skewers.  Discard leftover marinade.  Lightly oil the grate, arrange skewers on preheated grill.  Cook 2 to 4 minutes.  Turn once until opaque.

RHUBARB CRUNCH
1 cup quick oats
1 cup brown sugar
1 cup flour
1/2 cup soft margarine

Cut margarine into the rest.  Pat half into 9 x 13  greased pan.  Bake for 7 minutes at 350 degrees.

Dissolve 2 tbsp corn starch in 1 cup of water.  Add 1 cup sugar. Cook til thickened.  Remove from heat.  Add 1 tsp almond flavoring and 1 can cherry pie filling.  Between 4 and 5 cups of cut up rhubarb over the baked crust.  Pour over cherry pie filling mixture.  Top with the rest of the crumbled mixture.

Bake at 350 for 45 minutes.

ROLLO CANDY COOKIES

2 1/2 c. all purpose flour 3/4 c. unsweetened cocoa 1 tsp. baking soda 1 c. sugar 1 c. firmly packed brown sugar 1 c. softened butter 2 tsp. vanilla 2 eggs 1 c. chopped pecans 48 Rolo (caramels in milk chocolate), unwrapped 9 oz. pkg. 1 tbsp. sugar 4 oz. almond bark (opt.) Heat oven to 375 degrees. Lightly spoon flour into measuring cup and level off. In a small bowl, combine flour, cocoa and baking soda; blend well. In a large bowl, beat 1 cup sugar, brown sugar and butter until light. Add vanilla and eggs; beat well. Add flour mixture, blend well. Stir in 1/2 cup of the pecans. For each cookie with floured hands, shape about 1 tablespoonful dough around 1 Rolo, covering completely. In a small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place nut side up, 2" apart on an ungreased cookie sheet. Bake at 375 degrees for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes. Remove from cookie sheet to cool on wire rack. Melt the almond bark in a saucepan or in a baggie in the microwave. Drizzle over cookies.

LEMON BAR RECIPE
1 box lemon cake mix
1 can lemon pie filling
2 eggs

Combine like for a cake.  Grease and flour pan. Bake at 350 for 20 minutes. Can add coconut.

APRICOT NUT BREAD
1/2 cup dried apricots
1 egg
1 cup sugar
2 tbsp melted butter
2 cups flour
3 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 cup orange juice
1/4 cup water
1 cup chopped Brazil nuts

Soak apricots in boiled water, chopped fine.  Beat eggs, sugar and melted butter together.  Add flour, soda, powder and salt, alternating with orange juice, apricots and nuts.  10 x 5 x 3-1/2 pan in preheated oven at 350 for 1 hour, possibly longer.


CHOCOLATE PEANUT BUTTER CAKE
1 pkg Devil's Food cake mix
1 cup creamy peanut butter
1 tbsp vegetable oil
1 16 oz can chocolate frosting

Make cake per directions.  Grease 9 x 13 pan. Combine peanut butter and oil and put over cake that has cooled.Microwave frosting until pourable.  Carefully pour and spread over peanut butter layer.


OPEN LINE ~ Saturday, May 21, 2011


EDAMAME PEA SALAD
2 cups frozen peas, thawed
1 cup frozen edamame, thawed
1/2 cup reduced fat mayo
1/2 cup milk
1 tbsp sugar
1 tsp white vinegar
salt and pepper to taste
1/2 cup 2% shredded cheddar cheese

Mix cheese, edamame and peas.  Mix mayo, sugar and vinegar in separate bowl. Then combine.  Cover and chill til ready to serve.

PIZZA CASSEROLE
1 lb lean ground beef
1/2 pkg Hormel Turkey pepperoni, cut up
2 8-oz cans pizza sauce
1 tbsp dried leaf oregano
1 tsp garlic powder
2 cups whole grain egg noodles, cooked
2/3 cup skim milk
2 cups mozarella cheese

In a large skillet brown the beef and drain.  Stir in sauce, oregano, garlic powder.  Bring to a simmer.  Add noodles and milk.  Top with cheese.  Place in an 8 x 8 baking dish.  Cover and bake for 25 to 30 minutes at 350 degrees.

MOM'S CHEESE SOUFFLE
1/4 cup canola oil
1/4 cup flour
2 cups skim milk
1 cup grated cheese
1 tsp salt
6 egg yolks, beaten
1/4 tsp paprika
6 egg whites, beaten

Make white sauce by melting oil and flour in a double boiler.  Add milk and stir until sauce thickens.  Add grated cheese and stir until melted, add salt as stirring.  Separate eggs.  Keep whites in the refrigerator until needed. Beat yolks with paprika and then add carefully to warm cheese sauce.  (Add a little warm cheese sauce to egg yolks, stirring well.  Repeat process and then stir egg yolks into the rest of the warm cheese sauce.  Cook egg yolk mixture for 1 minute over medium heat stirring continually.  Cool in refrigerator or by putting into a sink of cool water.  Beat the egg whites until stiff.  Then FOLD whites into egg yolk/cheese mixture carefully.  Pour the egg mixture into an ungreased souffle dish.  Bake at 325 degrees for 10 minutes and then continue baking at 350 for 40 minutes.  Serve immediately as souffle will fall quickly.


OPEN LINE ~ Saturday, May 14, 2011

RHUBARB JUICE
5 cups rhubarb
2 qt water
Cook like making sauce.  Strain. Add 3 cups sugar and the juice of 2 lemons. Add food coloring if desired.

RHUBARB COOKIES
1 cup shortening
1 1/2 cups firmly packed brown sugar
2 eggs
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups fresh rhubarb, dice small
3/4 cup coconut
1 tsp. vanilla

In mixing bowl, cream shortening and brown sugar. Beat in eggs. Add vanilla. Combine dry ingredients. Add to mixture. Gradually add rhubarb and coconut. Drop by tablespoonsful about 2 inches apart on a greased cookie sheet. Bake at 350° for 12-15 minutes.

CREAM CHEESE FROSTING
4 oz. cream cheese, softened
1 tbsp. butter, softened
1 tsp. vanilla extract
1 1/2 cups powdered sugar

Mix with milk until it is to your desired consistency. 

DEVILED EGGS
Add diced jalapeno peppers to egg mixture before putting into the halved egg white.
 

RHUBARB DESSERT
1 cup flour
3/4 cup oatmeal
1 cup brown sugar, packed
1/2 cup margarine or butter
1 tsp. cinnamon
4 cups rhubarb

Mix together and use half of it in the bottom of a greased 8x8 casserole dish. Put rhubarb on top of crumbs.

In saucepan, combine:

1 cup sugar
1 cup water
1 small package red jello
2 tbsps. corn starch
1 tsp. vanilla

Cook over low heat until thick and clear. Pour over rhubarb. Top with other half of the crumb mixture. Bake 1 hour at 350°.

RHUBARB CHERRY CRISP
1 cup white sugar
3 tablespoons cornstarch
1 cup cold water
1 (21 ounce) can cherry pie filling
1/2 teaspoon almond extract
4 cups chopped fresh rhubarb

CRUST:

1 cup all-purpose flour
1 cup rolled oats
1 cup packed brown sugar
1/4 teaspoon salt
1/2 cup margarine or butter
1/4 cup finely chopped pecans or walnuts

In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool. Preheat the oven to 350°. In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9x13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit. Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.

RHUBARB PEAR AND APPLE COMPOTE
2 cups sliced rhubarb (1/2 pound)
1/2 cup sugar
1 tsp. grated orange rind
1/4 cup fresh orange juice
1 cinnamon stick
1 cup cubed, peeled Gala apples
1 cup cubed, peeled bartlett pears

Combine first 5 ingredients in medium saucepan. Bring to boil over medium-high heat. Reduce heat and simmer 3 minutes. Add apple and cook for 2 minutes. Add pear and cook for 1 minute until fruit is tender. Stir gently. Remove from heat and cool. Discard cinnamon stick. Serve chilled or warm.

CREAM OF ASPARAGUS SOUP
2 pounds asparagus, cut in half crosswise
2 tbsps. concentrated chicken broth
6 tbsps. butter
2 cups water
1 medium onion, chopped
1 stalk celery, chopped
1 carrot, shredded
3 tsps. parsley
1 tbsp. fresh chives, chopped
dash allspice
1 quart half n half
4 oz. cream cheese

In a saucepan, combine all ingredients except half n half and cream cheese. Cook ingredients until onions are soft. Pour ingredients into food processor and blend. Add cream cheese to blended mixture. Once blended, return to soup pot, cook at medium heat and add half n half.

GLUTEN FREE BREAD
http://www.glutenfree.com/index.cfm/breadrecipes.html

RHUBARB JAM
3 cups finely diced rhubarb
3 cups sugar
put a little water into bottom of pan
1 cup crushed pineapple with juice

Bring to boil and cook. Remove from heat and stir in one package of strawberry jello. Let cool. Put in jars. Refrigerate.

RHUBARB COBBLER
2 cups cut up rhubarb in bottom of 9 inch pie pan

Cream:

3/4 cup sugar
3 tbsps. margarine

Add:

1/2 cup milk
1 cup flour
1 tsp. baking powder
1/4 tsp. salt

Spread over rhubarb.

Mix:

1 cup sugar
1 tbsp. corn starch
1/2 tsp. cinnamon

Sprinkle over mixture in pan. Pour 1 cup boiling water over the top. Bake at 350° for 40 minutes. Serve with ice cream or whipped topping.

MACARONI SALAD
1 pound macaroni, cooked and drained
2 cups hellman's mayonnaise
1 cup sugar
1 cup vinegar
1 can sweetened condensed milk
1 green pepper, chopped fine
4 carrots, grated
salt and pepper to taste

Mix together and serve.

RHUBARB COOKIES
1 cup shortening
1 1/2 cups firmly packed brown sugar
2 eggs
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups fresh rhubarb, dice small
3/4 cup coconut
1 tsp. vanilla

In mixing bowl, cream shortening and brown sugar. Beat in eggs and vanilla. Combine dry ingredients. Add to mixture. Gradually add rhubarb and coconut. Drop by tablespoonsful about 2 inches apart on a greased cookie sheet. Bake at 350° 12-15 minutes.

CREAM CHEESE FROSTING
4 oz. cream cheese, softened
1 tbsp. butter, softened
1 tsp. vanilla extract
1 1/2 cups powdered sugar

Mix with milk until it is to your desired consistency.


OPEN LINE ~ May 7, 2011

KENTUCKY HOT BROWN
1/2 cup butter
1/2 cup flour
3 cups milk
6 tbsp grated parm cheese
1 beaten egg
2 tbsp heavy cream
salt and pepper for taste
2 lb sliced roast turkey
1 tomato, thinly sliced
8 slices toasted bread
1/4 cup parmesan cheese
8 slices crisp bacon

Melt butter in saucepan over medium heat.  Gradually whisk in flour and continue to cook in til browned slightly.  Gradually whisk in milk, stirring constantly.  Mix in 6 tbsp parmesan cheese.  Stir in beaten egg to thicken.  Do not allow the sauce to boil once the egg has been mixed in.  Remove from heat and stir in cream.  Preheat oven's broiler.  In bottom of 9 x 13 place slices of toasted bread.  Cover toast with  liberal amounts of turkey and tomato.  Spoon over top of each the sauce.  Sprinkle with remaining parmesan cheese until speckled brown. Add bacon to top, criss-crossed. 

PINEAPPLE UPSIDE DOWN CAKE
You will need a 9 x 9 glass casserole.

1/2 cup butter
2/3 cup packed brown sugar
9 slices of pineapple
9 maraschino cherries without stems
1-1/3 cups flour
1 whole cup sugar
1/3 cup shortening
1-1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1 egg

Preheat oven to 350 degrees.  In casserole dish, melt the butter in oven and sprinkle brown sugar over melted butter.  Arrange 9 pc of pineapple in bottom.  Place cherry in center of each slic.

In a medium bowl beat all ingredients together.  Beat on low.  About 3 minutes.  Pour all over the fruit.  Bake for 50 minutes.  Immediately flip when it comes out of the oven onto serving plate.

Serve with whatever topping you prefer.


FRESH BASIL VINAIGRETTE
1/2 tsp salt
1 tsp sugar
1 tsp Dijon mustard
1 shallot, chopped
1/2 cup roughly chopped basil leaves
1/4 cup white wine vinegar
3/4 cup olive oil

Place the salt, sugar, mustard, shallot and basil in a blender or food processor.  Pulse several times to combine.  Scrape the sides of the blender down with spatula.  Add vinegar. Pulse again.  Turn the blender on low and take off the cap in the center of blender lid and slowly pour in the oilive oil.  Turn blender off and scrape sides down again.  Cover and puree everything for 1 to 2 minutes.  Pour into a jar with a screw lid top. Store in the fridge for up to a week.


RHUBARB CRUNCH

1 cup all-purpose flour

3/4 cup oats

1 cup light brown sugar, firmly packed

1 teaspoon ground cinnamon

1/2 cup melted butter

4 cups chopped rhubarb

1 cup sugar

2 tablespoons cornstarch

1 cup water

1 teaspoon vanilla extract

whipped topping or ice cream

Combine flour, oats, brown sugar, cinnamon and melted butter; blend well. Pat half of the crumb mixture into a lightly buttered 9-inch square baking pan. Top crust with chopped rhubarb. In a saucepan, combine sugar and cornstarch; slowly add water, stirring until smooth and well blended. Cook over low heat, stirring constantly, until thickened. Stir in vanilla. Pour sauce over rhubarb and sprinkle with remaining crumbs. Bake at 350° for 40 minutes, or until rhubarb is tender. Serve with whipped topping or vanilla ice cream. Rhubarb crunch serves 6 to 8


RHUBARB COBBLER
9 x 13 pan, lightly sprayed

4 to 6 cups chopped rhubarb
3 oz strawberry Jello that has been mixed with 1 cup sugar, sprinkle over rhubarb
1 dry yellow or white cake mix sprinkled over top
3/4 cup hot water poured over top of cake mix
1 stick margarine drizzled over top

Bake at 350 for 35 minutes.


RHUBARB STRAWBERRY PIES
8 cups cut rhubarb
2 tbsp water
4-1/2 tbsp cornstarch
2 cups sugar
envelope of plain gelatin
2 small boxes strawberry Jello
4 large egg yolks
2 tbsp cold water
24 oz frozen strawberries
2 cups sour cream
big graham cracker crusts

Soften rhubarb.  Mix starch, sugar, gelatin, Jello, egg yolks and water.  Cook with rhubarb.  Let cool a smidge.  When cooled, combine the sour cream. Let set and serve.





OPEN LINE ~ Saturday, April 30, 2011

CLARA'S DATE NUT BREAD
1 8 oz pkg dates, coarsely chopped
1-1/2 cups boiling water
2-1/2 cup flour
1-1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 egg
3/4 cups sugar
2 tbsp butter, softened
1 tsp vanilla
1 cup coarsely chopped nuts

In small boil combine dates with bpiling water. Lightly grease loaf pan.  Preheat oven to 350 degrees.  Sift flour, soda, powder and salt.  In large bowl with mixer at medium, beat egg, sugar, softened butter and vanilla until smooth.  With wooden spoon stir in date mixture and flour mixture.  Mix well.  Stir in nuts.  Pour batter into greased bread pan.  Bake 1 hour.


CRAB DELIGHT PASTA SALAD              
8 ounces Kemp’s Crab Delights Flakes and Chunks
2 cups pasta (shells, rainbow rotini, rotini) -- cooked
1/2  cup celery -- chopped
1/2  cup green onion -- chopped
1/4  cup green pepper -- chopped
2 tablespoons minced parsley

Dressing
1/2  cup mayonnaise
1/2  cup sour cream
4 tablespoons tomato based chili sauce
2 tablespoons dijon mustard
crisp lettuce for serving

In a bowl, combine the Crab Delights with the cooked pasta, celery, green onion
, green pepper and parsley.

In another bowl combine the dressing ingredients. Combine with the Crab Delight
s mixture.

Refrigerate until ready to serve. Can be made a day ahead. Serve on crisp
lettuce.


CRAB DELIGHT SALAD
8 oz pkg Crab Delight
1/2 cup Miracle Whip or Ranch dressing
2 med celery stalks, chopped
3 tbsp finely chopped onion
Cauliflower florets

Combine all. Cover and chill.



ANNETTE'S CRAB SALAD
1/2 cup Miracle Whip
1/4 cup ZestyItalian
1/4 cup grated parmesand
2 cups corkscrew noodles, cooked and drained
1-1/2 cup chopped imitation crab meat
1 cup broccoli florets, partially cooked
1/2 cup chopped green pepper
1/2 cup chopped tomatoe
1/4 cup green onion, chopped

Add all togather.  Let sit in fridge.


BRIAN'S TUNA NODLE CASSEROLE
1 12 oz pkg egg noodles
1/4 cup chopped onion
2 cups shredded cheddar cheese
1 cup frozen peas
2 6 oz cans drained tuna
2 cans Cream of Mushroom soup
1 can sliced mushrooms
1 cup crushed potato chips

Bring noodles to a boil.  Drain.  Preheat oven to 425 degrees. Mix noodles with everything.  Put into 9 x 13 glass dish that has been sprayed.  Top with chips.  Bake for 20 minutes.




OPEN LINE ~ Saturday, April 23, 2011

BRIAN'S NO-FAIL CUT-OUT COOKIES
3 cups flour
1/2 tsp baking soda
1/2 tsp baking powder

Put together in a bowl and set aside.  Cut 1 cup butter (no substitute!!!), chilled
into the flour mixing bowl.

2 large eggs
1 cup sugar
1 tsp almond flavoring

Mix together.  Put into the flour mixture.  Knead into a bsll, wrap in plastic wrap.  Let chill over night (or for a couple of hours).

If using cookie cutters, make sure to flour them.  Roll dough out in portions on a floured surface.  Don't roll too thin.  Bake in 350 degree oven for 6 to 8 minutes.  Do not over-bake.  Frost after cooling.

VERY VEGGIE DIP
1 10 oz box frozen chopped spinach, thawed and squeezed.

Add Greek yogurt (0% fat plain), 17 oz.
1/2 cup light sour cream
1 envelope Lipton onion soup mix (or vegetable)
2 thinly sliced green onions

Mix all together.  Chill.  Served with raw veggies and/or crackers.


SCALLOPED PINEAPPLE
2 cups sugar
3 eggs
1 stick butter or margarine

Cream together until light and fluffy.

Stir in 1/2 cup milk.  Stir in 2 cans pineapple. 10 slices of bread cubed and de-crusted.  Combine and put into buttered 9 x 13 baking dish.

Bake 30 to 35 minutes in 350 degree oven.



Extensive collection of Open Line bulletins:
563-659-8501