Moooore Recipes!
Cheddar Salmon Quiche
1 cup all-purpose flour
1/4 tsp. salt
3 Tbs. cold butter or margarine
3 Tbs. shortening
1/4 cup milk
Filling:
1 can (14-3/4 oz.) salmon, drained, bones and skin removed
1 cup (4 oz.) shredded cheddar cheese
1/4 cup chopped green pepper
1/4 cup chopped onion
1 Tbs. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
3 eggs, beaten
1-1/4 cups milk
In a bowl, combine the flour and salt; cut in butter and shortening until
crumbly.
Stir in milk. On a floured surface, roll dough into a 10-in. circle. Transfer to
an ungreased 9-in. pie plate or quiche dish. Trim and flute edges. Bake at 350
for 10 minutes.
In a bowl, combine salmon, cheese, green pepper, onion, flour, salt and pepper;
spoon into crust. Combine the eggs and milk; pour over salmon mixture. Bake for
50-55 minutes or until a knife inserted near the center comes out clean. Let
stand for 10 minutes before cutting. Yield: 6 servings
* I didn't use the pie crust. I sprayed the pie dish then lined it with shredded
hashbrowns. Bake 20 minutes @350 before adding salmon.
Submitted By: Lucy Duell
Fried Onion Rings
2 large sweet onions
1 egg
2/3 cup water
1 Tbs. vegetable oil
1 tsp. lemon juice
1 cup all-purpose flour
1-1/2 tsp. baking powder
1 to 1-1/4 tsp. salt
1/8 to 1/4 tsp. cayenne pepper (If you don't like spicy foods, eliminate the
cayenne.)
oil for deep-fat frying
Cut onion into 1/2-in. slices; separate into rings. Place in a bowl; cover with
ice water and soak for 30 minutes. Meanwhile, in a bowl, beat egg, water, oil
and lemon juice. Combine flour, baking powder, salt and cayenne; stir into egg
mixture until smooth. Drain onion rings; dip into batter. In an electric skillet
or deep-fat fryer, heat 1-in. of oil to 375. Fry onion rings, a few at a time,
for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper
towels. Yield:4-6 servings
Submitted By: Lucy Duell
Rhubarb Cherry Pie
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
1 can (16 oz) pitted tart red cherries, drained
1-1/4 cups sugar
1/4 cup quick-cooking tapioca
4 to 5 drops red food coloring, optional
Pastry for double-crust pie (9 inches)
In a mixing bowl, combine first five ingredients; let stand for 15 minutes. Line
a 9-in. pie plate with pastry; add filling. Top with a lattice crust; flute the
edges. Bake at 400 for 40-50 minutes or until the crust is golden and filling is
bubbling.
Yield: 8 servings.
Submitted By: Lucy Duell
Carrot Bread
2 1/3 cups Bisquick baking mix
1 1/2 cups lightly packed shredded carrots
3/4 cup sugar
1/3 cup chopped nuts
1/4 cup dairy sour cream
1/4 cup vegetable oil
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. vanilla
3 eggs
Heat oven to 350. Grease bottom only of a loaf pan, 9x5x3 inches. Mix all
ingredients; beat vigorously 30 seconds. Pour into pan. Bake until wooden pick
inserted in center comes out clean, 50 to 55 minutes. Cool 10 minutes. Loosen
sides of loaf with knife or metal spatula. Remove from pan. 1 loaf.
Submitted By: Lucy Duell
Barbecued Spareribs
4 pounds pork spareribs, cut into serving-size pieces.
1 medium onion, quartered
2 tsp. salt
1/4 tsp. pepper
Sauce:
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup chili sauce
1/4 cup Worcestershire sauce
2 Tbs. chopped onion
1 Tbs. lemon juice
1/2 tsp. ground mustard
1 garlic clove, minced
Dash cayenne pepper
In a large kettle or Dutch oven, place ribs and onion; sprinkle with salt and
pepper. Add enough water to cover; bring to a boil. Reduce heat; cover and
simmer for 1-1/2 hours or until tender. Meanwhile, combine sauce ingredients in
a saucepan. Simmer, uncovered, for 1 hour or until slightly thickened, stirring
occasionally. Drain ribs; place on a rack in a broiler pan. Brush with sauce.
Broil 5 in. from the heat for 5 minutes on each side, brushing frequently with
sauce. Yield: 4 servings
Submitted By: Lucy Duell
Date Nut Torte
2 eggs
1/2 cup sugar
1/2 cup packed brown sugar
2/3 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 cup chopped walnuts
1 cup chopped dates
Whipped cream
In a mixing bowl, beat eggs. Gradually add sugars and beat until well mixed. Add
combined dry ingredients; mix until moistened. Stir in nuts and dates. Pour into
a greased 8-in.x 8-in. baking pan. Bake at 350 for 30 minutes. Torte top will be
crusty and the inside chewy. Cut into squares and serve with a dollop of whipped
cream. Yield: 9 servings.
Submitted By: Lucy Duell
Old- fashioned Rice Custard
1/2 cup uncooked long-grain rice
4 cups milk, divided
1/4 cup butter or margarine
3 eggs
3/4 cup sugar
1 tsp. vanilla extract
1/4 tsp. salt
1/2 tsp. ground nutmeg
In the top of a double broiler, combine rice and 2 cups milk. Cook, stirring
occasionally, over boiling water until rice is tender and most of the water has
evaporated, about 45 minutes. Stir in butter. Beat eggs; blend in sugar,
vanilla, salt and remaining milk. Stir into the hot rice mixture. Pour into a
lightly greased 2-qt. casserole and top with nutmeg. Bake at 350 for 50 minutes
or until firm. Yield: 6-8 servings.
Submitted By: Lucy Duell
Plum Cake
From the kitchen of Myrtle Lewis
1 cup cooking oil
1 1/2 cups sugar
1 tsp. nutmeg
2 cups self rising flour
1 jar junior sized baby food plums
1/2 cup chopped walnuts
3 eggs
1 tsp. cinnamon
1 tsp. Allspice
Mix sugar and oil. Add eggs one at a time and mix. Sift flour and spices
together and add. Add plums and nuts, mix well. Bake at 300 for 1 to 1 1/2 hours
in two loaf pans or 1 bundt pan.
Variations: Junior size jars of blueberries, prunes, etc. can be used.
Submitted By: Lucy Duell
Berry Rhubarb Fool
3 cups sliced fresh or frozen rhubarb (1-inch pieces)
1/3 cup sugar
1/4 cup orange juice
Pinch salt
1 cup heavy cream
1 pint fresh strawberries, halved
Fresh mint leaves
In a saucepan, combine rhubarb, sugar, orange juice and salt. Bring to a boil.
Reduce heat; cover and simmer for 6-8 minutes or until rhubarb is tender. Cool
slightly. Pour into a blender container; cover and blend until smooth. Chill.
Just before serving, whip cream until stiff peaks form. Fold rhubarb mixture
into cream until lightly streaked. In chilled parfait glasses, alternate layers
of cream mixture and strawberries. Garnish each serving with a strawberry and a
sprig of mint. Yield: 6 servings
Submitted By: Lucy Duell
Raisin Caramel Cheesecake
2 1/2 cups Raisins
1/2 cup water
1 1/2 cups gingersnap cookie crumbs (30-35 cookies)
1/4 cup plus 2/3 cup sugar
1/3 cup butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
3 large eggs
2 tsp. vanilla extract
1/2 cup butterscotch or caramel ice cream topping
Combine raisins and water; cover. Microwave on HIGH 3 minutes; let stand 20
minutes. Drain raisins.
Heat oven to 325. Combine gingersnap crumbs and 1/4 cup sugar; stir in butter.
Press into bottom of 9" springform
pan. Set aside 1 cup raisins for topping. Sprinkle remaining raisins evenly over
crumbs. In large bowl, beat cream
cheese until creamy. Gradually beat in 2/3 cup sugar. Beat in eggs and vanilla.
Pour filling over raisins and
crust. Place pan on baking sheet. Bake 55 minutes or until almost set in center.
Turn off oven; leave door ajar
for 1 hour. Remove cake from oven and cool completely. Cover and refrigerate for
4 hours or overnight. To serve,
combine reserved raisins and caramel topping. Spread on top of cheesecake. Makes
12 servings.
Submitted By: Lucy Duell
Cherries in a Cloud
2 21-oz. cans cherry pie filling
2 8-oz. pkg. cream cheese, softened
1 1/2 cups powdered sugar
2 Tbsp. milk
1 tsp. vanilla extract
1 12-oz. container frozen whipped topping, thawed
1 9-inch angel food cake
In a large bowl, beat cream cheese, milk, sugar and vanilla until smooth. Fold
in whipped topping. Spread half of
the cream cheese mixture into a 13x9-inch dish. Tear the angel food cake into
small pieces and place evenly over
the top of cream cheese mixture in dish. Spread remaining cream cheese mixture
over cake. Cover top with cherry
pie filling. Refrigerate for at least 5 hours.
Submitted By: Lucy Duell