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Yummy recipes for the tummy
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VEGETABLE DIP
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2/3 cup mayonnaise
2/3 cup sour cream
2 tablespoons fresh or dried minced onions
1 tablespoon dried parsely
1 teaspoon dill weed
1 teaspoon bean monde seasoning
Mix all ingredients. Best if made one day ahead.
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ZUCCHINI-CHEESE APPETIZER SQUARES
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1/4 cup salad oil
1 small onion,chopped
1 clove garlic, minced or pressed
2 1/2 cups shredded zucchini
6 eggs beaten
1/3 cup fine dry bread crumbs
1/2 teaspoon each, salt, dry basil, and oregano leaves
1/4 teaspoon pepper
3 cups shredded Cheddar cheese
1/2 cup graded Parmesan cheese
1/4 cup toasted sesame seed
In a wide frying pan, combine oil, onion, and garlic; cook, stirring,
over medium-high heat until almost limp, about 4 minutes. Add
zucchini and cook until tender-crisp, about 3 minutes. Mix eggs with
bread crumbs, salt, basil, oregano, pepper, Cheddar cheese, and
zucchini mixture.
Spread into a greased 9x13 inch baking dish. Sprinkle with Parmesan
cheese and sesame seed. Bake in a 325 degree oven about 30 minutes or
until set when lightly touched in center. Let cool at least 15
minutes.
Cut in about 1 inch squares and serve warm, at room temperature, or
cold.
Makes about 10 dozen appetizers.
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ITALIAN ZUCCHINI CASSEROLE
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2 1/2 pounds zucchini, cut into 3/8 inch slices (8 cups)
1/2 cup chopped onion
1/2 cup chopped green pepper
4 tablespoons butter or margarine
1 3 ounce can sliced mushrooms, drained
1 package dry spaghetti sauce mix
1 cup water
1 6 ounce tomato paste
4 ounces shredded mozzarella cheese (1 cup)
2 tablespoons grated parmesan cheese
Cook zucchini, covered in salted boiling water till crisp tender, 4-5
minutes. Drain, set aside. In same pan cook onion & green pepper in
margarine till tender, but not brown. Remove from heat. Stir in
mushrooms, dry sauce mix, water, tomato paste. Mix well. Gently stir
in zucchini & mozzarella cheese. Turn into 10x6x2 inch baking dish or
1 1/2 quart shallow casserole. Sprinkle with Parmesan cheese. Bake
30-35 minutes at 350 degrees.
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SPAM & CHEESE
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1 large can crescent rolls
1/2 pound Monterey Jack cheese, cubed
1 12 ounce can Spam, cubed
2 eggs slightly beaten
1 tablespoon Parmesan cheese
Put 1/2 of crescent rolls in bottom of 8-9 inch square glass dish.
Flatten it out. Mix cheese, Spam, eggs, and Parmesan. Cut leftover
rolls into strips and make lattice top. Bake at 325 degrees for 1
hour. Cut into squares. Serve warm. Delicious!
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RAW APPLE CAKE
--------------
4 cups diced peeled apples
1/2 cup oil
2 teaspoons vanilla
2 teaspoons cinnamon
2 cups sugar
2 cups sifted flour
1/2 teaspoon salt
2 teaspoons soda
2 eggs beaten
1 cup chopped nuts
Place all ingredients in large bowl. Mix together by hand with large
spoon. Batter will be thick. Bake in 9x13 inch greased pan for 45
minutes at 350 degrees. Cool before frosting, then refrigerate. Cake
should be made the day before you plan on serving it.
CREAM CHEESE FROSTING
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2 3 ounce packages softened cream cheese
1 1/2 cups or 2 ounces powdered sugar, NOT SIFTED
2 teaspoons vanilla
2 tablespoons soft butter or margarine
Beat until creamy. Spread on cake. Keep cake in refrigerator. Can
be frozen.
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CARROT CAKE
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2 cups sifted flour
1 1/2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoon cinnamon
1 teaspoon salt
4 eggs
2 cups sugar
1 1/2 cups wesson oil
2 cups grated carrots
1 cup chopped walnuts
8 1/2 ounces crushed, drained pineapple
Sift flour, soda, powder, cinnamon and salt. Beat eggs, add sugar and
oil. Mix into flour mixture. Fold in carrots, nuts and pineapple.
Bake at 350 degrees 35 to 40 minutes.
Frost with cream cheese frosting if desired.
CREAM CHEESE FROSTING
---------------------
2 3 ounce packages softened cream cheese
1 1/2 cups or 2 ounces powdered sugar, NOT SIFTED
2 teaspoons vanilla
2 tablespoons soft butter or margarine
Beat until creamy. Spread on cake.
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LEMON SQUARES
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2 cups flour
2 cubes margarine
1/2 cup confectioners sugar
Mix together & press into 9x13 inch pan. Bake 20-25 minutes in 325
degree oven.
2 1/2 cups granulated sugar
5 eggs
5 tablespoons flour
5 tablespoons lemon juice
Beat above ingredients together and pour over first mixture after
baking. Bake an additional 25 minutes. Dust with powdered sugar.
Cut into squares when cold.
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SNICKER DOODLES
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1/2 cup shortening
1 cup sugar
1 egg
1 1/2 cups sifted flour
1 teaspoon cream of tarter
1/4 teaspoon salt
1/2 teaspoon baking soda
Mix shortening, sugar, and egg together until blended. Sift together
the flour, cream of tarter, soda, and salt. Add sifted dry
ingredients to first mixture. Stir until well mixed. Roll pieces of
dough into balls about the size of small walnuts. Roll balls in a
sugar-cinnamon mixture (2 tablespoons sugar, 1 tablespoon cinnamon).
Place 2 inches apart on ungreased baking sheet. Bake at 400 degrees
for about 10 minutes until lightly browned, but still soft. Makes
about 3 dozen cookies.
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THUMBPRINT COOKIES
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1/4 cup butter or margarine, softened
1/4 cup shortening
1/4 cup brown sugar (packed)
1 egg, separated
1/2 teaspoon vanilla
1 cup flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
jelly or jam
Heat oven to 350 degrees. Mix thoroughly butter, shortening, sugar,
egg yolk, and vanilla. Work in flour & salt until dough holds
together. Shape dough by teaspoonfuls into 1 inch balls. Beat egg
white slightly. Dip each dough ball into egg white, roll in nuts.
Place 1 inch apart on ungreased baking sheet; press thumb deeply in
center of each. Bake about 10 minutes or until light brown.
Immediately remove from pan and cool. Fill thumbprint with jelly.
Makes about 3 dozen cookies.
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EVER-SO-EASY FRUITCAKE
----------------------
2 1/2 cups unsifted flour
1 teaspoon baking soda
2 eggs, slightly beaten
1 28 ounce jar of "None Such" ready-to-use mince meat
1 14 ounce can of sweetened condensed milk
2 cups (1 pound) mixed candied fruit
1 cup coarsely chopped walnuts
Preheat oven to 300 degrees. Grease a 9 inch tube pan; line with wax
paper and grease again (or use generously greased and floured 10 inch
fluted tube pan). Sift together flour and baking soda; set aside. In
large bowl, combine remaining ingredients; blend in dry ingredients.
Pour into prepared pan. Bake 1 hour and 50 minutes or until toothpick
inserted near center comes out clean. Cool 15 minutes. Turn out of
pan; remove wax paper. If desired, garnish with glazed cherries.
Tip: To store cake, cool thoroughly; wrap well in aluminum foil and
refrigerate or freeze.
Fruitcake Bars: Grease a 15x10 inch jellyroll pan; spread batter
evenly in pan. Bake 40 to 45 minutes. Cool. Cut into 25 (3x2 inch)
bars.
Individual Fruitcakes: Grease about 32 muffin cups or use paper
liners; fill each cup about 2/3 full. Bake 45 to 50 minutes.
Fruitcake Loaves: Grease two 8 1/2 x 5 inch loaf pans. Pour 1/2 of
the batter into each pan. Bake 1 hour and 5 to 10 minutes.
Fruitcake In-A-Can: Grease three 1 pound coffee cans; fill each can
with about 2 2/3 cups batter. Bake 1 hour and 20 to 25 minutes. Or,
grease eight 10 3/4 ounce soup cans; fill each with about 1 cup
batter. Bake 50 to 55 minutes.
Fruitcake Mini-Loaves: Grease twelve 2 1/2 x 4 1/2 inch loaf pans.
Fill each pan 2/3 full. Bake 35 to 40 minutes.
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APPLE CRISP
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4 cups sliced pared tart apples or 1 one pound two ounce can
pie-sliced apples, drained.
1/4 cup orange juice
1 cup sugar
3/4 cup sifted all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
dash salt
1/2 cup butter
Mound apples in buttered 9 inch pie plate; sprinkle with orange juice.
Combine sugar, flour, spices, and salt; cut in butter until mixture is
crumbly; sprinkle over apples. Bake at 375 degrees for 45 minutes or
until apples are tender and topping is crisp. Serve warm with cream,
if desired. Makes 6 servings.
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ixture. Fold in carrots, nuts and pineapple.
Bake at 350 degrees
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