 |
YOUR |
|
Here is a list of recipes submitted by our newsletter recipients . . . |
| Table of Contents |
| APPETIZERS/SIDES | MAIN DISHES | SALADS | DESSERTS/SNACKS |
PEANUT BUTTER PIE
Ingredients:
1 baked pie shell
1/2 cup crunchy peanut butter
3/4 cup powdered sugar
1/3 cup flour
1/2 cup sugar
1/8 tsp. salt
2 cups milk
3 egg yolks
2 TBSP. margarine
1/2 tsp. vanilla
Blend 1/2 cup crunchy peanut butter with 3/4 cup powdered sugar. Sprinkle 2/3 cup of this mixture
over baked pie shell. Combine 1/3 cup flour, 1/2 cup sugar, 1/8 tsp. salt. Add 2 cups milk and cook
until thick. Blend in 3 egg yolks beaten and cook while stirring constantly. Add 2 TBSP. margarine,
1/2 tsp. vanilla and cook. Pour mixture into pie shell and top with meringue.
Meringue: 3 egg whites beaten stiffly, 1/4 tsp. cream of tartar, and 6 TBSP. sugar. Sprinkle remaining
peanut butter mixture over meringue and brown in oven.
CHILL OVERNIGHT !!!!!!!!!
Submitted by Lois E. North Little Rock, AR
Here's a comment sent in by Rosetta from Usk, WA :
Holidays aren't holidays without it. It is the best. If you like peanut butter, try this pie.
It takes the place of birthday cakes for some in the family.
And here's another one!
"I tried the Peanut Butter Pie on the family for Thanksgiving and it was a hit, especially with my peanut butter lovin' niece. Very tasty and makes a nice presentation. Looks like it came from an expensive bakery. I think I'll definitely receive requests for future family get-togethers."
From: Brenda - GMM
| BACK to TOP |
MEXICAN LASAGNA
Ingredients:
2 lb. ground beef
1/2 c. chopped onion
1/2 c. chopped green pepper
1 pkg. taco seasoning mix
1 (8 oz.) can tomato sauce
1 (8 oz.) can tomato paste
1/2 c. sliced ripe olives
1/2 c. water (use juice off olives)
4 (7 to 8 in.) flour tortillas
1 c. shredded Mozzarella cheese
1 c. shredded Cheddar cheese
1 c. sour cream
Brown beef, onion, and green pepper. Drain. Add
seasoning, sauce, paste, olives, and water. Mix well;
warm.
Layer in a 9x13 inch baking pan tortillas, meat
mixture, and cheese. Make 2 layers in pan in order
given. Bake at 350 degrees until cheese is melted on
top and heated all the way through. Top with sour
cream and Doritos.
Submitted by Juanita in Clarinda, IA
| BACK to TOP |
GUA SHANG HUA SHENG
FROZEN PEANUTS
Ingredients:
2 cups raw peanuts
1 Tbsp. oil
1 cup sugar
1/2 cup water
Place peanuts and oil in cold wok or skillet. Place on medium heat stirring peanuts constantly until peanuts begin to brown or pop.
Remove peanuts to serving dish. Place water and sugar mixture in hot wok or skillet. Bring mixture to a boil and boil for 3 minutes
Add peanuts and continue to boil for 1 minute. Remove from heat and continue to stir until peanuts "freeze" or become coated with the sugar. Serve
Submitted by Helen in Grand Junction, CO
Here's a note that she included with her recipe:
"I attended Gary and Carol's church in Ft. Worth, Texas in the late 70's. Our family returned to America a year ago after serving two years in China as English teachers and presenting a Christian witness to the Chinese. I feel like Gary and Carol are a part of our ministry because they were my disciplers and examples in the early years of my Christian growth. My recipe is a favorite snack we found in China--Frozen Peanuts."
| BACK to TOP |
QUICK PEACH COBBLER
To make a quick Peach Cobbler that is easy to make and requires very
little clean up:
Use a deep rectangular pan. Set oven to 350 degrees. While the oven is
heating, put one stick of margarine in the pan and place it in the oven to
melt the margarine at the same time.
Meanwhile, mix in blender or food processor:
1 cup milk
1 cup self-rising flour
(Ingredients are easy to remember, too!) 1 cup sugar
Pour this mixture over the melted butter. Add one 29 ounce can of sliced
peaches with the juice.
Sprinkle heavily with cinnamon. Bake 45 minutes or so until done.
Enjoy!
Submitted by Flora Alice in Jackson, TN.
| BACK to TOP |
FRUIT SALAD
Ingredients:
1 can of peach pie filling
1 can pineapple tidbits
1 box frozen strawberries
1 can mandarin oranges
3 bananas, cut in slices
Use only a little of the juice
from the can of pineapple tidbits and
from the can of mandarin oranges.
Mix all. Enjoy!
(Better, served chilled. I put
the canned fruits in the refrigerator
the night before I plan to make this
fruit salad, and then the fruit salad
will be chilled as soon as it is made.)
Submitted by Flora Alice in Jackson, TN
| BACK to TOP |
ORANGE CAKE
Ingredients:
1 regular size package of plain yellow cake mix
1-3 oz. package of orange jello
2/3 cup of orange juice
2/3 cup of vegetable oil
4 eggs, beaten
1 teaspoon of vanilla extract
1/8 teaspoon of lemon extract
mix all ingredients well, pour into a greased and floured tube or bundt pan and bake at 350 degrees for approximately 50 minutes.
(I usually test with a toothpick to be sure it is done). Remove from oven and let cool for 10 minutes in pan. Remove cake from pan and place on rack, then pour the glaze (from below).
Mix in a saucepan:
1/4 cup of orange juice 2 1/2 cups of powdered sugar
Bring mixture to a boil, boil for 2 minutes, and pour over top of cake while hot.
When cool, cover cake tightly in cake server. Cake is better served on the day after making.
"When my husband and I were members of the church pastored by Boyd and Gary McSpadden, this cake was a favorite of the senior "Brother Mac". I certainly have missed the great dinners that we used to have at the church."
May God bless Carol's cookbook endeavor.
Submitted by LouAnn in Fort Worth, Texas
| BACK to TOP |
STREUSEL TOPPED PUMPKIN PIE
...an Ozarks Favorite!
Ingredients:
1 Frozen Pumpkin Pie
1/4 cup firmly packed brown sugar
2 TBSP. flour
2 TBSP. softened margarine
1/2 cup Black Walnuts
Bake standard pumpkin pie or frozen pumpkin pie for about 2/3 of needed
baking time.
In a small bowl, combine above ingredients. Sprinkle over pumpkin pie.
Bake an additional 15 to 20 minutes at 350 degrees. Cool. Top with
whipped topping if desired. YUM!!!!!!
Submitted by Brad at Silver Dollar City - Branson, MO
| BACK to TOP |
FAT FREE BISCUITS
Ingredients:
1 cup self-rising flour
2 Tablespoons fat-free salad dressing or mayo
1/2 cup fat-free buttermilk
Put buttermilk in mixing bowl. Add salad dressing. Mix together.
Add flour a little at a time and mix until it forms a soft ball. Put on a floured surface and knead slightly. Pat to thickness desired and cut out biscuits.
Place on lightly greased pan. Bake 10-12 minutes at 400 degrees until browned.
These are quick, easy and delicious!!!!!!
Submitted by Debbie in Richlands, NC
| BACK to TOP |
CHERRY-BANANA PARTY PIE
Ingredients:
1 can cherries (pitted) - not cherry pie filling
1 small can crushed pineapple
7 Tablespoons cornstarch
1/2 teaspoon salt
1 Tablespoon red food coloring
2 cups sugar
1 teaspoon vanilla
6 bananas (sliced)
3/4 cup chopped pecans
2 pie shells (baked)
1 pint whip cream
Drain cherries and pineapple adding water to make 2 cups liquid. Add cornstarch, salt, color, sugar and vanilla. Mix in sauce pan.
Add cherries and pineapple. Cook until thick. Cool. Add bananas and pecans. Pour into baked pie shells (I prefer this, but some like graham cracker crusts).
Chill. Top with whip cream. Chill until ready to serve.
From Judy in Fort Worth, TX
| BACK to TOP |
CARROT COOKIES
Ingredients:
1 cup shortening
3/4 cup sugar
1 egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon lemon extract
1 cup mashed carrots
Cream shortening & sugar. Add egg, carrots and flour sifted with baking powder& salt. Add flavoring.
Drop by spoonful on greased cookie sheet.
Bake at 375° for 15 minutes. Frost cookies with powdered sugar and milk to right consistency to spread.
Add 1 or 2 drops of food coloring for brighter orange color. Raisins may also be added to this recipe.
From Judy in Fort Worth, TX
| BACK to TOP |
CHEESE ROLL
Ingredients:
1 lb. Mexican Velveeta
8 oz. cream cheese
1 t. minced garlic
4 green onions finely chopped
Let Velveeta soften. Place between 2 sheets of wax paper. Roll into thin layer with rolling pin.
Mix softened cream cheese with garlic and onions. Spread over Velveeta layer. Roll up (sprinkle top with Paprika or Dill). Chill. Slice.
Serve with Ritz crackers.
From Judy in Fort Worth, TX
| BACK to TOP |
TUNA FISH YUMMIES
Ingredients:
1 can solid white tuna
1 3 oz. pkg. cream cheese (room temp.)
1/2 c. mayonnaise (real)
1/2 c. chopped pecans
1/4 c. black olives (chopped)(I usually use only 1 or 2 tablespoons)
1 T. lemon juice
1 t. Accent
dash of salt
Mix all together well and refrigerate. I usually mix it up the night before. Make sandwiches by spreading bread with butter
(I use "I Can't Believe It's Not Butter") before spreading on the tuna mixture.
From Judy in Fort Worth, TX
| BACK to TOP |
MEXICAN CORN SALAD
Ingredients:
2 cans Mexican Corn
2 cups Real Mayonnaise
1 bag Fritos
Drain corn and mix with mayonnaise. Crush Fritos and add to mixture right before you serve it.
Note:
For every can of MexiCorn you use, use 1 cup of mayonnaise. If it's the smaller cans of corn, use a little less mayonnaise.
From Judy in Fort Worth, TX
| BACK to TOP |
QUICK COBBLER
Ingredients:
1 can fruit pie filling
1 cup sugar
1 cup flour
1 t. baking powder
1 t. vanilla
1 stick margarine
1 egg
cinnamon
Spread pie filling in bottom of baking pan (small square if 1 recipe, or 9 x 13 pan if double recipe). Sprinkle cinnamon lightly over pie filling.
Mix egg and vanilla together. In a separate bowl, mix flour, sugar and baking powder and stir in egg and vanilla mixture.
Spread over pie filling. Melt margarine and drizzle over the top. Bake at 375° for 25 to 35 minutes or until golden brown on top.
From Judy in Fort Worth, TX
| BACK to TOP |
SWEDISH CAKE
Ingredients:
2 c. sugar
2 eggs
2 c. flour
2 t. soda
1 20 oz. can crushed pineapple (undrained)
1 t. vanilla
1 t. salt
Blend above ingredients and bake in jelly roll pan (12 x 18) or large cookie sheet 35 minutes at 300°.
Frosting
8 oz. pkg. cream cheese (softened)
1 stick margarine (softened)
1 box powdered sugar
1 t. vanilla
Mix all together and spread on cooled cake. Sprinkle generously with chopped pecans. Refrigerate. It's best made 1 day ahead.
Submitted by Judy in Fort Worth, TX
| BACK to TOP |
BANANA SPLIT CAKE
Ingredients:
1- yellow cake mix (I used Pillsbury Pudding-in-the-Mix)
1- 4 serving size Instant Vanilla pudding mix
1- small can crushed pineapple (drained)
2 or 3 sliced bananas (cut into rounds about 1\4" thick)
sliced fresh strawberries (as many as you want)
8 oz. Kool Whip
1 jar maraschino cherries (halved)
chopped nuts (pecans, peanuts, walnuts,etc.)
Bake cake as a sheet cake according to package directions. Make up
pudding mix according to package directions. Make holes in cooled cake with
fork or other instrument. Spread pudding over the cake. Spread pineapple
over the pudding. Top with sliced bananas and sliced streawberries, and Kool
Whip. Finish with cherries dotting the top of the cake. Sprinkle with
chopped nuts. It's so good you'll slap yourself.
Good eating!!
James
Gulfport, MS
| BACK to TOP |
BEEF ENCHILADAS
Purchase the packaged tortillas (either flour or corn - I usually use the
corn to make the enchiladas) - two for enchiladas and two each for bread.
Heat chile con carne and spoon onto each tortilla for enchiladas. Add
chopped onion and grated cheddar cheese. Roll and place snugly side by side
in casserole dish or sheet cake pan. Top with more chile con carne and
cheese and heat briefly in the oven. (The enchiladas can also be filled with
cooked ground beef to which chopped onion, chopped green peppers and
seasoning salt has been added).
Extra tortillas should be served hot with butter and salsa or picante sauce
available for guests to add before rolling them to eat.
From Carolyn in Fort Worth, TX
| BACK to TOP |
MEXICAN RICE
Ingredients:
1 cup rice
1 and 1/2 cups beef broth or bouillon
2 T. butter
1/2 t. salt
1 small chopped onion
1 small chopped green pepper
1 c. canned tomatoes (chopped or diced)
2 t. chile powder
1 clove garlic, finely diced/chopped
Saute rice, onion and garlic in butter or margarine until golden brown. Add
beef broth, tomatoes, green pepper, salt and chile powder. Cover and cook
over low heat 25 to 30 minutes or until rice is tender and liquid absorbed.
Fluff with fork and serve immediately.
Serves six.
From Carolyn in Fort Worth, TX
| BACK to TOP |
FRIJOLES REFRIED
Ingredients:
2 c. dried pinto beans
1 pinch oregano
1/3 lb. salt pork
Pick over beans to eliminate any foreign matter. Soak overnight. Drain and
cover with fresh cold water. Add salt pork and oregano, boil slowly until
tender, 4 to 6 hours - (if possible, at simmering temperature all day).
As water boils off, add boiling water.
For refried beans, drain them and return one cup of bean stock before
mashing with a potato masher. Heat fat (shortening or oil - enough to cover
bottom of skillet) very hot in deep skillet. Fry beans until they form a
mass and serve hot. If desired, top with a little grated cheese.
From Carolyn in Fort Worth, TX
| BACK to TOP |
JALAPENO CHEESE BARS
SINGLE RECIPE: Use 9x9 Pyrex Dish
Ingredients:
4 lg eggs
4 c. grated, mild or sharp Cheddar Cheese
*4 to 6 chopped Jalapeno peppers (seeds incl.)
2 tsp dry minced onion
*Quantity to taste/heat tolerance
Put cheese, chopped peppers, and onion in Pyrex dish. Whip eggs in separate
bowl and pour over cheese, peppers, and onion. Mix together well with a
fork. Pat down lightly with fork to make it level. Bake uncovered at 350
degrees for 30 minutes on middle rack of oven.
Cut into serving size pieces (about 2" square) and serve.
Double Recipe: Use 9x13 Pyrex Dish
8 lg eggs
8 cups grated, mild or sharp Cheddar cheese
*8 to 12 Jalapeno peppers (seeds incl.)
2 tsp. dry minced onion
Tips: For taking cheese bars to work, mix up the night before and put in
refrigerator. Bake in the morning. Wrap pan in foil and a towel to keep
warm or use Pyrex insulated carrying case. Best to serve as warm as
possible right out of the oven, but, can microwave a little to reheat.
Submitted by Carolyn in Ft. Worth, TX
