Page One: Salads | Entrees
Page Two: Desserts | Drinks | Condiments
Desserts:
Peach basket turnover
2 egg yolks
1 cup Sugar
1/3 cup hot water
2 egg whites
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup brown sugar
2 tablespoons Crisco
1 large can sliced peaches, drainedBeat egg yolks and 1/2 cup sugar together until light. Add hot water and remaining sugar and beat 5 min. Fold in stiffly beaten egg whites. Mix and sift flour, baking powder and 1/4 teaspoon salt. Add to first mixture and mix well. Add vanilla. Cream brown sugar and Crisco. Add peaches and 1/4 teaspoon salt. Put in a shallow greased baking pan. Pour cake batter over mixture and bake in hot oven at 400 degrees for 45 minutes. Turn out on a platter and serve with fruit juice and whipped cream.
Name: Kirk Gabor
Email: kirkmg@aol.com
American apple pie
Pastry for 9-inch two-crust pie
1/3 to 2/3 cup sugar
1/4 cup all purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
dash of salt
8 cups thinly sliced pared tart apples (about 8 medium apples)
2 tablespoons margarine or butterHeat oven to 425 degrees. Mix sugar flour, nutmeg, cinnamon and salt in a large bowl. Stir in apples. Turn into a pastry-lined pie plate. Dot with margarine. Cover with top crust that has been cut with slits. Seal and flute. Cover edge with a 3-inch strip of foil to prevent excessive browning (remove during last 15 minutes of baking.) Bake 40 to 50 minutes or until crust is brown and juice beings to bubble through slits in crust. Serves 8.
Dirt in a pot
1 package Oreo cookies
2 small packages instant chocolate pudding mix
1 medium tub whipped topping
1 cube butter, softened
1 8 ounce package cream cheese, softened
3 to 3 1/2 cups of milk
1 flower pot measuring 8 inches by 8 inches
Fake flowersCrush the Oreos in a sealed plastic bag with a rolling pin. Put aside. In a large bowl, mix all other ingredients until smooth. Cover the holes in the flower pot with foil and begin layering with cookies about 1/4 inch thick. Follow with mousse mixture about 1/2 inch thick. Keep layering ending up with cookies on top. Refrigerate for at least 4 hours. Put the fake flowers in the pot and put on the table. Pull out the flowers prior to digging in...
Name: Julie Ellin
Email: Juliee@themet.wa.com
Oatmeal chocolate chip cake
1 3/4 cup boiling water
1 cup oatmeal, uncooked (either regular or quick)
1 cup brown sugar
1 cup white sugar
1 12 ounce package of chocolate chips
1 stick margarine
2 extra large eggs (or 3 large eggs)
1 3/4 cup flour
1 teaspoon soda
1/2 teaspoon salt
1 heaping tablespoon cocoa
3/4 cup walnuts, choppedPour boiling water over oatmeal. Add stick of margarine. Let stand for 10 minutes. Add brown & white sugar and mix until well blended. Sift dry ingredients together, then add to sugar mixture and blend well. Add 1/2 package of the chocolate chips. Pour batter into a well greased and floured 13x9 inch pan. Sprinkle top with walnuts and remaining chocolate chips. Bake at 350 degrees for about 40 minutes or until toothpick inserted in center comes out clean.
Name: Carolyn Mettler
Email: 76407.615@compuserve.com
Cool lemon ice cream
(Requires an ice cream maker)8 lemons
3 cups sugar
1/2 gallon milk, 2 percent
ice and rock salt for ice cream makerSqueeze juice from lemons into bowl. Thinly slice up 4 of lemons. Add them to juice in bowl. Add sugar and mix. Put mixture into ice cream tin. Stir in milk. Put ice and rock salt in container surrounding tin. (DON'T put ice and rock salt into juice mixture!) Let ice cream maker mix and freeze mixture. In 25-30 minutes, ice cream is ready. Serves at least 10.
Page One: Salads | Entrees
Page Two: Desserts | Drinks | Condiments
Drinks:
4th float
Fruit punch
Vanilla ice cream
Blue food coloring
Pureed blueberriesMix fruit punch with vanilla ice cream. You can even mixed blue food coloring or pureed blueberries to some of the ice cream to make it a red, white, and blue drink.
Pink lemonade
3 cups cold water
1 cup lemon juice (about 4 lemons)
1/2 cup sugar
2 tablespoons grenadine syrup, if desired
2 or 3 drops red food coloringMix all ingredients. Serve over ice. Serves 6.
Page One: Salads | Entrees
Page Two: Desserts | Drinks | Condiments
Condiments:
Homemade pickles
4 quarts cucumbers
8 medium onions
1/2 cup salt
1 quart white vinegar
2 tablespoons mustard seed
1 teaspoon turmeric
1 teaspoon celery seed
5 cups sugar
Slice cucumbers into disks and slice onions. Cover with water and ice. Mix in salt. Place in refrigerator overnight. The next day, drain. Add remaining ingredients. Heat ALMOST to a boil. Place in jars. Store in refrigerator. Makes 6 to 7 pint-sized jars.
Eating Well's mayonnaise
1 tablespoon cornstarch
1 1/2 teaspoons dry mustard, preferably Colmans
1 teaspoon sugar
1/2 teaspoon salt, or more to taste
Pinch of ground red pepper (cayenne)
3/4 cup buttermilk
1 large egg
2 tablespoons fresh lemon juice
1 tablespoon olive oil, extra virginFrom Eating Well Magazine
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