Monthly Archives: March 2011

OLD-FASHIONED SUGAR COOKIES

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1 cup shortening
1 teaspoon vanilla
2 cups sugar
2 eggs, separated
1 tablespoon freshly squeezed lemon juice
1 cup evaporated milk
4 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt

cream shortening, vanilla and sugar together. beat in egg yolks.
add lemon juice to evaporated milk. sift dry ingredients together. add to creamed mixture alternately with milk. beat egg whites until stiff but not dry. fold into batter. drop by rounded tablespoons 3″ apart on a greased cookie sheet. flatten tops. sprinkle lightly with sugar and spice (nutmeg and cinnamon). bake at 375° 10 minutes or until edges are browned.

4 dozen cookies

APPLE-CRAN-PEAR SAUCE

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2 packages (12 oz ea) fresh OR frozen cranberries
2 quarts water
1 can (21 oz) apple pie filling
2 cans (15 1/4 oz ea) sliced pears, drained
1/2 cup sugar
1/2 cup unsweetened applesauce
1 tablespoon butter OR margarine
1 tablespoon grated lemon peel

in a large saucepan, cook cranberries and water over medium- high heat until berries pop, about 10 minutes, stirring ocasionally. drain. add remaining ingredients. cook, uncovered, over medium heat until mixture boils. reduce heat; cover and simmer for 30 minutes, stirring ocasionally. serve warm or cold.

12-14 servings

BEST-EVER CHEESECAKE

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CRUST:

1 1/4 cups graham cracker crumbs
1/3 cup butter OR margarine, melted
1/4 cup sugar

FILLING/TOPPING:

2 packages (8 oz ea) cream cheese, softened
2 eggs, lightly beaten
2/3 cup sugar, divided
2 teaspoons vanilla, divided
pinch salt
1 cup (8 oz) sour cream

in a bowl combine graham cracker crumbs, butter and sugar; mix well. pat evenly into the bottom and up the sides of a 9″ pie plate. chill.

for filling, beat cream cheese and eggs in a mixing bowl on medium speed for 1 minute. add 1/3 cup sugar, 1 teaspoon vanilla and salt. continue beating until well blended about 1 minute. pour into crust. bake at 350° for 35 minutes. cool for 10 minutes.

for topping, combine the sour cream, remaining sugar and vanilla in a bowl; spread evenly over cheesecake. return to the oven for 10 minutes. cool completely on a wire rack. refrigerate 3 hours or overnight.

8 servings

LEMON-HERB CHICKEN

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1/2 cup freshly squeezed lemon juice
1/4 cup oil
1/4 cup minced fresh parsley
1 teaspoon dried tarragon
1/4 teaspoon pepper
8 boneless, skinless chicken breast halves

in a large resealable plastic bag or shallow glass dish, combine first 5 ingredients. add chicken. seal or cover and refrigerate for 4 hours or overnight. drain; discard marinade. grill chicken, uncovered, over medium-low coals for 15 minutes or until juices run clear, turning several times.

8 servings

FROZEN FRUIT CUPS

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2 cans (20 oz ea) crushed pineapple, undrained
2 packages (10 oz ea) frozen sweetened strawberries, thawed
1 can (20 oz) fruit cocktail, undrained
1 can (12 oz) frozen orange juice concentrate, thawed
1 can (6 oz) frozen lemonade concentrate, thawed
6 medium firm bananas, cubed

in a large bowl, vombine all ingredients. pour into foil-lined muffin cups or individual plastic beverage glasses. freeze until solid. when ready to serve, thaw for 30-45 minutes before serving.

10 servings

PIZZA CASSEROLE

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6 ounces fettuccine, broken
1 (3 1/2 oz) package sliced pepperoni
1 (15 1/2 oz) jar pizza sauce
1 1/2 cups shredded mozzarella cheese
1 (4 oz) can sliced mushrooms, drained
1 (2 1/4 oz) can sliced pitted ripe olives, drained
1 tablespoon grated parmesan cheese

bring 8 cups hot water to boiling. add pasta. reduce heat. cook in gently boiling water for 8-10 minutes or until tender. drain. return to pan. halve pepperoni; add to pasta. stir in pizza sauce, 3/4 cup mozzarella, mushrooms ,olives and parmesan. transfer to 12″x7 1/2″x2″ baking dish. top with remaining mozzarella. bake in a 400° oven about 15 minutes or until hot.

serves 6

PEAS AMANDINE

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1 package (16 oz) frozen peas
1/4 cup slivered almonds
3 tablespoons butter OR margarine
1 jar (4 1/2 oz) sliced mushrooms, drained
1/4 cups chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper

cookeas according to package directions. set aside and keep warm. in a skillet, saute almonds in butter until lightly browned. remove with a slotted spoon; add to peas. in the same skillet, saute mushrooms and onion until tender; add to peas. season with salt and pepper.

8 servings

APPLE CRUNCH

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1 can (21 oz) apple pie filling
1/3 cup packed brown sugar
3/4 cup flour
1/8 teaspoon ground cinnamon
1/3 cup margarine OR butter

heat oven to 350°. pour pie filling into ungreased baking pan, 8″x8″x2″ or a 9″ pie pan. mix remaining ingredients with fork until crumbly. sprinkle on pie filling. bake until topping is light brown, 40-45 minutes. serve warm.

PIZZA SOUP

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1 1/4 cups sliced fresh mushrooms
1/2 cup finely chopped onion
1 teaspoon vegetable oil
2 cups water
1 can (15 oz) pizza sauce
1 cup chopped pepperoni
1 cup chopped fresh tomatoes
1/2 cup cooked italian sausage
1/4 teaspoon italian seasoning
1/4 cup grated parmesan cheese
shredded mozzarella cheese

in a large saucepan, saute mushrooms and onions in oil for 2-3 minutes or until tender. add water, pizza sauce, pepperoni tomatoes, sausage and italian seasoning. bring to a boil over medium heat. reduce heat; cover and simmer for 20 minutes, stirring occasionally. before serving, stir in parmesan cheese. garnish with mozzarella cheese.

4 servings