Monthly Archives: March 2011

GERMAN BEAN & SAUSAGE SOUP

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4 slices bacon
1/2 cup chopped onion
1 cup (2 medium) sliced carrots
1 cup (1 medium) cubed, peeled potato
1/4 chopped fresh parsley
1/2 teaspoon dried marjoram leaves
1/4 teaspoon pepper
2 cups water
8 ounces cooked sausage, thinly sliced
1 (16 oz) can cut green beans, undrained
1 (16 oz) can northern beans, undrained

in dutch oven, cook bacon until crisp. drain, reserving 1 tablespoon drippings. crumble bacon; set aside. saute onion in reserved drippings until tender. add carrots, potato, parsley, marjoram, pepper and water. bring to a boil. reduce heat. cover and simmer 20 minutes or until potatoes are tender. add sausage, beans and bacon. heat through.

HAM LOAF

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HAM LOAF:
3 pounds ground ham and pork
1 cup saltine crumbs (20 crackers)
1 cup milk
2 eggs (beaten)
salt
pepper

SAUCE:
1/2 cup vinegar
1 cup brown sugar
1/2 cup water
1 teaspoon prepared mustard

mix ham loaf ingredients well and put in 13″x9″ pan. mix sauce ingredients well and pour over ham loaf. bake at 350 degrees for 1 1/2 hours, basting every 30 minutes with sauce.

DIP ‘N DUNK STEAK SANDWICHES

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melt 1 tablespoon shortening in a skillet. pan fry desired number of cubed steaks over medium-high heat, turning to brown on both sides. season with salt and pepper. remove steaks; keep warm. to make gravy, drain fat from skillet. for each serving, pour 1/3 cup water into skillet. heat to boiling, scraping brown bits from bottom of skillet. for each cup of water, stir in 1 teaspoon instant beef bouillon. set oven control to broil and/or 550 degrees. place desired number of buttered slices of french bread on an ungreased baking sheet. sprinkle with garlic salt. place sheet on broiler rack about 4″ from heat; toast until golden brown. place steaks between toasted bread slices; cut in half. serve gravy in individual small bowls. “dunk” sandwiches.

CRUNCHY OVEN-FRIED CHICKEN

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1 cup corn flake cereal crumbs
1 teaspoon onion salt
1/8 teaspoon pepper
2 1/2-3 pound chicken, cut up
1/2 cups margarine, melted*

heat oven to 350 degrees. mix cereal crumbs, onion salt and pepper. dip chicken in margarine. roll in cereal crumb mixture. place skin sides up in ungreased baking dish, 13″x9″x2″. pour remaining margarine over chicken. bake uncovered until the thickest pieces are done, 1 1/4-1 1/2 hours.

*1/2 cup evaporated milk can be substituted for the margarine. use greased pan.

HERBED CHICKEN: stir 1 teaspoon crushed dried rosemary, marjoram, tarragon or sage leaves into the melted margarine.

PINEAPPLE REFRIGERATOR CAKE

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crush 1 box of vanilla wafers, placing 1/2 on the bottom of a 9″x13″ cake pan. set aside the remaining crumbs for later. cream 1 cup of butter OR crisco, 3 cups of confectioners sugar, and 4 eggs, one at a time. beat until smooth and pour into pan on top of vanilla wafer crumbs. drain an 18 or 20 ounce can of crushed pineapple. add 1 box (2 envelopes) of dream whip with pineapples and pour on top of other mixture. sprinkle the remaining vanilla wafer crumbs on top and place in the refrigerator.

PEANUT BUTTER ICE CREAM TOPPING

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1 cup packed brown sugar
1/2 cup light corn syrup
3 tablespoons butter OR margarine
pinch of salt
1 cup creamy peanut butter
1/2 cup evaporated milk

combine brown sugar, corn syrup, butter and salt in a 1 1/2 quart microwave-safe baking dish. cover and microwave on HIGH 4 minutes, or until mixture boils, stirring twice. add peanut butter; stir until smooth. stir in a evaporated milk. serve warm over ice cream. sprinkle with peanuts if desired. cover and store in fridge. to reheat, microwave at 50% power 1-2 minutes or until heated through.

Makes 2 3/4 cups

LEMON LUSH

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1ST LAYER:
6 egg whites
2 cups sugar
1/4 teaspoon cream of tartar
2 cups waverly wafer crackers, crushed
3/4 cup crushed pecans

beat egg whites until stiff. fold in sugar and cream of tartar gradually. add crushed crackers and crushed peacans. pour into an 11″x7″ greased and floured baking dish. bake at 350 degrees for 30 minutes. cool.

2ND LAYER:
1 (8 oz) package soft cream cheese
1 teaspoon vanilla
1 cup confectioner’s sugar
1 cup cool whip, thawed

mix well. pour over 1st layer. spread.

3RD LAYER:
3 cups milk
2 small packages instant lemon pudding

mix well. pour over 2nd layer. spread.

4TH LAYER:
top with cool whip. refrigerate until ready to serve.

ICE CREAM SANDWICH CAKE

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2 boxes ice cream sandwiches (24 total – you will have a few left over)
2 (8 oz) containers cool whip, thawed
1 small box instant chocolate pudding mix

in a bowl, mix 1 container cool whip with chocolate pudding mix. (You do not have to make the pudding). beat well. this is for the topping. set aside.

in a 9″x13″ pan, make a layer of ice cream sandwiches, a layer of cool whip, another layer of ice cream sandwiches and the topping.

FRIED ICE CREAM

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1 quart vanilla ice cream
1 cup crushed frosted flakes cereal
1 cup sweetened coconut flakes OR 1 cup chopped walnuts OR 1 cup cookie crumbs
2 large eggs
2 tablespoons sugar
vegetable oil (for frying)

with an ice cream scoop, form 4 large balls of ice cream. place on a waxed paper-lined cookie sheet and cover with plastic wrap. freeze for at least 2 hours. in a bowl, combine the cereal crumbs with either the coconut, walnuts or cookie crumbs (or any combination). spread the mixture in a shallow dish. dip the ice cream balls in the crumb mixture and freeze for 30 minutes. in a bowl, beat the eggs and sugar. dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely. freeze for 1 hour. (if necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.) heat the oil in a large pot or fryer to 400 degrees. one at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute. remove from the oil and place in a dessert bowl. drizzle with chocolate sauce and whipped cream, as desired. repeat with remaining ice cream.

4-8 servings