Jeanette Foshee's personal recipe list! -------------------------------------------- Below are the recipes from my web site. I hope you enjoy them as much as I do! I've categorized them into sections such as Main Meals, Breads, Desserts, Vegetables. I'll add more as I have time. (Updated 6/18/07.) Total of 44 recipes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% __________________________________________________ MAIN MEALS __________________________________________________ JEANETTE'S CHEESY CHICKEN QUICHE 1 9-inch frozen deep dish pie shell 3/4 cup chicken, cooked and cubed (1 full chicken breast) 1 cup brick cheese, grated (about 4 oz.) 1/3 cup green onion, sliced 1/2 cup cashew pieces optional: 1 cup walnuts (or other nuts), chopped 1/2 tsp. salt 3 eggs, slightly beaten 1/8 tsp. pepper 1 cup milk 2 tsp. corn starch parmesan cheese 1. Mix and spread chicken, cheese, green onion and cashews in pie shell. (You can add an optional cup of chopped walnuts or other nuts here. Or you can omit all nuts.) 2. Into a 2-quart bowl, stir a small amount of milk into corn starch. Add salt, pepper, eggs and rest of milk. Mix well. 3. Pour into pie shell. Sprinkle with parmesan cheese. Place on baking sheet. 4. Bake at 375 degrees for 35-45 minutes until an inserted knife in center comes out clean. Let stand for 10 minutes. Serves 6. *NOTE: Use with Pat-in-Pan Crust, below. PAT-IN-PAN CRUST 2 cups flour 2/3 cups margarine 1/2 cup chopped nuts (almonds or pecands) 1/2 cup powdered sugar Mix ingredients. Press firmly into ungreased pie plate. Makes two 9-inch pie shells. Bake 15 minutes at 350 degrees F. (Baking the crust is not required for the cheesy chicken quiche.) --^^^********@@@@@@@@@@@@@@********^^^-- JEANETTE'S NUTBURGERS 3 slices whole-grain bread 3/4 cup milk 2 cups raw peanuts 1 egg 1 tsp. salt Soy oil (in pan) 1 tbsp. chopped onion (or onion powder) 2 tbsp. chopped green pepper Crumb bread in blender; put in bowl. Chop nuts in blender; mix nuts and salt with crumbed bread. Add the rest of ingredients and stir together. Heat large frying pan (keep flame medium to low), then add oil (let it get hot), then add nutburgers and fry until it turns golden brown, turning over regularly (check for burning). It usually takes about 30-40 minutes (cover after the first browning) to cook completely. You can either make into patties and fry, or my preferred way is to fry in large chunks (cut up nutburger like sloppy joe meat in pan with spatula), then serve in pita pockets with cream cheese. --^^^********@@@@@@@@@@@@@@********^^^-- AZTECA BEEF AND CHEESE TORT 12 oz. (2 cups) shredded Cheddar cheese 12 oz. (2 cups) shredded monterey jack 4 oz. can diced green chiles, drained 1 lb. ground beef, browned 1/2 cup sliced green onions 12 oz. jar salsa (I use Pace mild chunky) 1 pkg. Azteca salad shells Heat oven to 375 degrees. In medium bowl, combine beef, cheeses, green chiles and green onions. Place one unformed salad shell in an 8" (1.5 quart) round baking disk or in a deep cookie sheet. Spoon 1/4 of the meat/cheese mixture evenly over the salad shell. Repeat layers with remaining salad shells. Pour desired salsa over the top; sprinkle with remaining meat/cheese mixture. Bake at 375 degrees for 20-25 minutes or until thoroughly heated. Cut into wedges to serve. Serve with sour cream. Makes 4-5 servings. --^^^********@@@@@@@@@@@@@@********^^^-- YUMMY PORCUPINE MEATBALLS 1 can (10.5 oz.) condensed tomato soup 1 lb. ground beef 1/4 cup uncooked rice* 1 egg, slightly beaten 1/4 cup minced onion 2 tbsp. minced parsley 1 tsp. salt 1 small clove garlic, minced 2 tbsp. shortening 1 cup water Mix 1/4 cup soup with beef, rice, egg, onion, parsley and salt. Shape into 1.5" balls (about 16). Brown meatballs and garlic in shortening in skillet; blend in remaining soup and water. Cover; simmer 40 minutes or until rice is tender; stir often. Makes 4 servings. *Parboil the rice. Here's how: Put 1/4 cup rice with 1-2 cups water. Bring to a boil for 15-20 minutes. Drain and cool. --^^^********@@@@@@@@@@@@@@********^^^-- ENCHILADA STACK 2 cups (1 lb.) cooked shredded chicken 2 cups (16 oz.) sour cream 1 1/2 cups (12 oz.) shredded Cheddar cheese, divided 1/2 cup (4 oz.) chopped green onion 1/4 cup (2 oz.) chopped green chilies (optional) 3/4 tsp. salt 3/4 tsp. cumin 1/2 cup oil 12 corn tortillas (14 oz. pkg.) 1 10-oz. can enchilada sauce (1) Prepare filling: Combine cooked chicken, sour cream, 1 cup of the cheese, green onion, green chilies, salt and cumin. Blend together, and set aside. (2) Fry tortillas: in a medium-sized skillet, big enough to hold a tortilla, heat oil over high heat. Cook tortillas one at a time, frying on both sides just until crisp. Remove with tongs; drain well on paper towels. (3) To assemble: Pour enchilada sauce in a pie dish. Dip one side of the tortilla into the sauce, then place it, sauce side down, on a baking sheet. (4) Spread 1/3 cup of the filling over the tortilla. Repeat procedure with remaining tortillas, sauce and filling, stacking one tortilla on top of another and ending with a tortilla. (5) Pour any remaining enchilada sauce over top of stack, then sprinkle with remaining 1/2 cup of cheese. (It can be refrigerated for a few hours until ready to bake and serve.) Bake at 400 degrees F for 20 minutes. (6) When baking is finished, carefully remove to platter using 2 spatulas. Garnish with tomato, lettuce and chili pepper if you want. To serve--cut into wedges. Makes 6-8 servings. --^^^********@@@@@@@@@@@@@@********^^^-- FRENCH'S HOMEMADE ENCHILADAS 1 pkg. French's Enchilada Sauce Mix 1 6-oz. can tomato paste 1 3/4 cups hot water 1/2 lb. cheese 1 lb. ground meat 8 corn tortillas (1 pkg.) 1. Combine enchilada sauce mix with 1 can (6 oz.) tomato paste and 1 3/4 cups hot water. 2. Shred 8 oz. American, cheddar or monterey jack cheese. 3. Brown 1 pound ground beef in skillet, stirring frequently; pour off excess fat. Stir in half the sauce and half the cheese. 4. Heat 8 corn tortillas, one at a time, in a little oil. Or, wrap in foil and heat in 350 degree F oven 10 minutes, until soft enough to roll. 5. Spoon meat mixture onto tortillas one at a time; roll up and place in shallow 2-quart baking dish. Cover with remaining sauce; sprinkle with remaining cheese. 6. Bake at 350 degrees F for 25 minutes, until bubbling hot. Makes 8 enchiladas. Microwave: Assemble enchiladas, reserving half of cheese. Cover with wax paper. Microwave on HIGH 10-12 minutes, rotating 2 or 3 times. Top with cheese. Microwave 1-2 minutes. --^^^********@@@@@@@@@@@@@@********^^^-- BROCCOLI RICE CASSEROLE 1 small onion, chopped 1/2 cup chopped celery 1 10-oz. pkg. frozen chopped broccoli, thawed 1 tbsp. butter or margarine 1 8-oz. jar process cheese spread 1 10 3/4-oz. can condensed cream of mushroom soup, undiluted 1 5-oz. can evaporated milk 3 cups cooked rice In a large skillet over medium heat, saute onion, celery and broccoli in butter for 3-5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased 8-inch square baking dish. Pour cheese mixture over; do not stir. Bake, uncovered, at 325 degrees F for 25-30 minutes or until hot and bubbly. Yields 8-10 servings. --^^^********@@@@@@@@@@@@@@********^^^-- BEEFY MEXICAN LASAGNA 1 lb. ground beef 1 can (16 oz.) whole tomatoes, cut up 1 pkg. (1 1/8 oz.) Durkee taco seasoning 1 can (2.8 oz.) Durkee French Fried Onions 1 carton (12 oz.) cottage cheese 1 1/2 cups (6 oz.) shredded Cheddar cheese 2 eggs, slightly beaten 12 (6-inch) flour or corn tortillas* 1 tomato, chopped Shredded lettuce In large skillet, brown beef; drain. Add canned tomatoes and taco seasoning; simmer, uncovered, for 5 minutes. Stir in 1/2 can French Fried Onions. In a bowl, combine the cottage cheese, 1 cup Cheddar cheese and eggs. Place 3 tortillas on the bottom of a greased 8"x12" baking dish. Overlap 6 tortillas around the sides of the baking dish. Spoon meat mixture evenly in dish. Top with 3 tortillas then with cheese mixture. Bake, covered, at 350 degrees for 45 minutes. Sprinkle with remaining cheese. Place remaining French Fried Onions in the center of the casserole; bake, uncovered, 5 minutes longer. Before serving, arrange tomatoes and lettuc around the edge of the casserole. Makes 6 servings. *Refrigerated or thawed frozen tortillas work fine. --^^^********@@@@@@@@@@@@@@********^^^-- JEANETTE'S SUNFLOWER SEED-MILLET LOAF 1 cup cooked millet 1/4 cup chopped green pepper 3 tbsp. chopped onion 1 1/4 tsp. salt 2 tsp. lemon juice 3/4 cup ground raw sunflower seeds 1/2 tsp. soy sauce 1 cup whole wheat bread crumbs 2 cups grated cheese 1 egg 1 cup milk 2-3 tbsp. wheat germ (optional) Combine all ingredients. Bake in oiled loaf pan at 350 degrees, about 1 hour (or until it isn't mushy inside the loaf). Serves 6. --^^^********@@@@@@@@@@@@@@********^^^-- SAVORY SALMON LOAF 1/2 cup buttered bread crumbs 2 eggs, slightly beaten 1/2 cup milk 1 (1-lb.) can salmon, flaked & drained 1 tsp. lemon juice 1/2 tsp. salt Dash pepper 1/2 tsp. sage 2 tsp. finely chopped onion (or minced) 1 tbsp. chopped parsley 1 tbsp. melted butter 2 tsp. wheat germ Combine ingredients in order given. Pack firmly into buttered loaf pan and bake in oven at 350 degrees F 30 to 40 minutes. Turn out onto platter and garnish with sliced hard-cooked eggs. Serves 6. __________________________________________________ BEVERAGES __________________________________________________ CHERRY CIDER 2 quarts apple cider 1 (3-inch cinnamon stick) 1 (3-ounce) package cherry gelatin 1. Bring cider and cinnamon stick to a boil in saucepan. 2. Reduce heat, and simmer for 15 minutes. Add gelatin; cook, stirring constantly, 2 minutes or until gelatin is dissolved. 3. Place a cinnamon stick in each glass, and add a curl of lemon rind. Serve warm. Makes 2 quarts (8 servings). --^^^********@@@@@@@@@@@@@@********^^^-- FOSHEE FAMILY PUNCH 2 liter Sprite or Diet Sprite 1 can pineapple juice 1 can white grape juice 2 liter cranberry ginger ale (in season) Pour together in punch bowl. You can modify the taste by putting in a third fruit juice, if desired. *Note: The cranberry ginger ale becomes available on store shelves around the beginning of November, just in time for Thanksgiving! __________________________________________________ BREADS __________________________________________________ CHEESEBREAD 1/2 lb. longhorn cheese 1/2 tsp. salt 1/2 lb. jack cheese 3 eggs 1 cup flour 1 1/3 cups milk 1 tsp salt 1/2 cup butter, melted Grate Cheese. Mix all ingredients together. Pour in greased pan and bake at 350 degree oven for 45 minutes. Let cool for 10 minutes before cutting. *Note: This bread can be stored in the refrigerator, and microwaved to warm it up just before a meal. Also, to cut down on fat, you can substitute reduced fat cheese and skim milk. __________________________________________________ BREAKFAST ITEMS __________________________________________________ JEANETTE'S FLUFFY SCRAMBLED EGGS 2 eggs Salt to taste Pepper to taste Onion powder (a few shakes) 1 tbsp. milk Crack two eggs into a small bowl. Add salt and pepper to taste (I add 2 shakes of salt and 4 shakes of pepper). Add a few shakes of onion powder, and around a tablespoon of milk (not too much, or the eggs get runny). Beat it several times until it's a little whipped. Preheat your skillet on medium low and pour the egg mixture in. Immediately start stirring, and keep turning the eggs over all the time that they cook. (The trick is that you're always stirring the stuff around so it stays fluffy.) In a few short minutes you'll have yummy, light scrambled eggs. *Alternative ingredients: You can also add chopped green pepper, cooked beef hash (from a can), and/or cheese for extra flavor. __________________________________________________ CHEESEBALLS AND DIPS __________________________________________________ JEANETTE'S CHEESE BALL 2 pkgs. (8 oz. each) cream cheese, softened 2 jars (5 oz. each) process cheese spread with pimento 1/4 lb. (4 oz.) blue cheese, crumbled 1/4 cup grated Swiss cheese 1/2 tsp. Worcestershire sauce 1/4 cup minced green onion (regular minced onion will do) 1/2 cup slivered almonds, chopped up 1 cup chopped up walnuts Mix the first 4 cheeses together with a beater on medium, until it's smooth. Mix in the Worcestershire sauce, minced onion and chopped slivered almonds. Refrigerate 1 hour to allow the cheeseball to firm. Shape into a ball (I put the cheese ball on a big piece of waxed paper and shaped it that way.) Use a second piece of wax paper with a layer of chopped walnuts, and plop the cheese ball on it, then roll it around. Chill overnight and serve. *Note: When serving, you might want to set it out 30 minutes early so that it can come to room temperature. It tastes best that way. --^^^********@@@@@@@@@@@@@@********^^^-- CHEESESPREAD FOR SMALL AMOUNT: FOR LARGE AMOUNT: 1 lb. box Velveeta cheese 2 lb. box Velveeta cheese 5 oz. (small) can large can evaporated milk evaporated milk large jar sliced pimientos 2 oz. (small) jar sliced pimientos Chop Velveeta into chunks into a pot on the stove. Add milk (be sure to shake can first). Make sure no pimiento seeds are in jar, then pour contents into pot. Heat on low, stirring continuously until it's all melted together. Pour spread into a plastic container with top and refrigerate. *Is a wonderful dip in its melted or cooled form. Goes great on toast! __________________________________________________ COOKIES __________________________________________________ PEANUT BUTTER COCOA COOKIES 1 stick oleo (or butter) 1 tsp. vanilla 2 cups sugar 1 cup peanut butter 1/2 cup milk 3 cups uncooked oatmeal 4 tsp. cocoa (rolled oats) Mix the first 4 ingredients together (oleo, sugar, milk and cocoa) and bring to a boil for 1 minute, stirring constantly to prevent scorching (medium flame). Remove from stove and add the last 3 ingredients (vanilla, peanut butter, oatmeal). Stir. Then spoon out onto wax paper to cool. *Note: It's easiest if you stir in the last 3 ingredients in order, as the batter gets very thick after adding the oatmeal. --^^^********@@@@@@@@@@@@@@********^^^-- CHOCOLATE-HAZELNUT COOKIES 3/4 cup butter, softened 1 tsp. cinnamon 1 cup granulated sugar 1/2 tsp. baking soda 1 cup brown sugar, packed 1/1 tsp. baking powder 1 13-oz. jar chocolate- 1/4 tsp. salt hazelnut spread 1 cup semisweet chocolate chips 1 oz. unsweetened chocolate, 1 cup coarsely chopped, toasted melted and cooled and skinned hazelnuts 1 tsp. vanilla 5 oz. white chocolate baking 2 eggs squares, melted 2 1/2 cups all-purpose flour Preheat oven to 350 degrees F. 1. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Add chocolate-hazelnut spread, unsweetened chocolate, and vanilla. Beat until combined. Add eggs, one at a time, beating until combined. Combine flour, cinnamon, baking soda, baking powder, and salt. Beat as much of the flour mixture into creamed mixture as you can. Stir in any remaining flour mixture. Stir in chocolate chips and hazelnuts. 2. Drop dough by rounded tablespoons 2 inches apart on ungreased cookie sheets. Bake about 10 minutes or until the edges are just set. Let cool on cookie sheets for 2 minutes. Remove cookies and cool completely on wire racks. Drizzle melted white chocolate over cooled cookies. Let stand until set. Makes 4 to 5 dozen cookies. *Alternative nuts: I used chopped slivered almonds instead of hazelnuts and it was just as good. Another suggestion is to add chopped macadamia nuts and white chocolate chunks instead of the drizzle. --^^^********@@@@@@@@@@@@@@********^^^-- CHOCOLATE FILLED BONBONS 1 1/2 cups shortening 4 1/2 to 5 cups flour 1 cup sugar 1 tsp. salt 1/2 cup brown sugar, packed 1 tsp. baking powder 2 eggs 8 doz. (about 2 14-oz. 4 tsp. vanilla bags chocolate kisses) 1 tsp. almond extract Preheat oven to 350 degrees F. Mix shortening and sugar. Add eggs and extracts. Beat well. Add flour, salt, baking powder and one cup chopped pecans, if desired. Mix to form crumbly dough. Roll into 1-inch balls. Press each ball around one chocolate kiss, completely enclosing the candy like a chocolate-covered cherry. Bake 12-15 minutes on ungreased baking sheet. Remove to wire racks to cool. (Baked cookies can be frozen since this does make a large batch.) Yield: 8 dozen. *Note: If you want a stronger almond taste, use only 2 tsp. vanilla and 3 tsp. almond extract. It tastes great that way! --^^^********@@@@@@@@@@@@@@********^^^-- CHOCOLATE CRINKLES 4 eggs 2 tsp. baking powder 2 cups granulated sugar 2 tsp. vanilla 4 oz. unsweetened chocolate, 1/2 tsp. salt melted and cooled 2 cups all-purpose flour 1/2 cup cooking oil 1 cup sifted powdered sugar In a mixing bowl, beat eggs, sugar, chocolate, oil, baking powder, vanilla and salt with electric mixer to combine. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in remaining flour until combined. Cover and refrigerate for 2 to 24 hours or until dough is easy to handle. Shape into 1-inch balls. Roll balls in powdered sugar to coat generously. Place balls 2 inches apart on greased cookie sheet. Bake in a 350 degree F oven 10 minutes or until edges are set and tops are crackled (don't overbake). Transfer to a wire rack and let cool. Makes 72 cookies. --^^^********@@@@@@@@@@@@@@********^^^-- DUTCH LETTER BARS 1 cup butter 2 eggs 1 cup margarine 2 cups sugar 1 8-oz. can almond paste 2 cups flour Combine all ingredients (I soften the almond paste in the microwave first). Spread in a greased 9"x12" pan. Sprinkle sugar on the top. Bake in a 325 degree F oven until it starts to turn a golden brown. The recipe says 30 minutes, but mine usually takes longer. Just don't over-bake. __________________________________________________ DESSERTS __________________________________________________ JEANETTE'S HONEY PUMPKIN PIE (My own personal recipe) 1 1/2 cups pumpkin 1/2 tsp. salt 3/4 cup honey 1 cup milk 3 eggs, slightly beaten 1/2 cup evaporated milk or cream 3/4 tsp. cinnamon 1 9-inch pastry shell (deep dish) 1/4 tsp. ginger 1/4 tsp. nutmeg 1/8 tsp. cloves Mix first 3 ingredients thoroughly, add spices and salt. Stir in milk and cream and mix thoroughly. Pour into uncooked pastry shell. Bake in 425 degree oven 10 minutes, then reduce heat to 325 degrees and bake approximately 50 minutes or more, until knife inserted in center comes out clean. Refrigerate overnight. Serve with whipped cream. [This is an old fashioned, spicy brown pumpkin pie which uses all 4 spices, as the recipes of old.] *Note: This pie can be frozen for several weeks, then thawed in the refrigerator 24 hours before you need it. --^^^********@@@@@@@@@@@@@@********^^^-- TEXAS SHEET CAKE Sift together: (3 dry ingredients in a bowl) 2 cups sugar 2 cups flour 1 tsp. cinnamon Mix in saucepan: (separately from dry stuff) 1 stick oleo 1/2 cup Crisco 4 tbsp. cocoa 1 cup water Bring mixture to rapid boil and pour over dry ingredients. Mix. Add: 1 tsp. baking soda 1/2 cup buttermilk 2 eggs, slightly beaten 1 tsp. vanilla Stir until mixed and pour into large 12"x14" pan. Bake 20 minutes at 400 degrees. While it's baking, make the icing below.... Icing: Use same saucepan as before. Mix: 1 stick oleo 4 tbsp. cocoa 6 tbsp. milk Bring to a boil, remove from heat and beat in 1 16-oz. box of powdered sugar. Add 1 tsp. flavoring (vanilla or almond). Mix well and pour over warm cake. --^^^********@@@@@@@@@@@@@@********^^^-- MIDORI CAKE & GLAZE Cake ---- 1 box yellow cake mix 1 3-oz. box Instant Pistachio Pudding (30-90 ml) 4 eggs 1/2 cup plain yogurt (I used vanilla) 1/2 cup corn oil 3/4 cup Midori 1/2 tsp. coconut extract Mix yellow cake mix with 6 ingredients listed above. Beat 4 minutes at medium speed. Pour into well-greased Bundt pan. Bake at 350 degrees F for 50-55 minutes. Cool about 15 minutes in pan, then turn over onto cooling rack. (Hint: for extra liqueur flavoring, use a toothpick and poke holes in cake while it's still in the bundt pan. Pour some Midori over it to soak in from the bottom.) Glaze ----- 2 cups powdered sugar 1/2 Midori 1/2 cup cream cheese 2 tbsp. butter 1/2 tsp. coconut extract Mix five ingredients together and beat at high speed until smooth and spreadable. Glaze while cake is slightly warm. --^^^********@@@@@@@@@@@@@@********^^^-- IRISH CREAM CAKE Cake ---- 1/2 cup finely chopped pecans 1/2 cup finely shredded coconut 1 (18.25 oz) pkg. yellow cake mix 1 (3.4 oz) pkg. instant vanilla pudding mix 4 eggs 1/4 cup water 1/2 cup vegetable oil 3/4 cup Irish Cream liqueur 1/2 cup butter 1/4 cup water 1 cup white sugar 1/4 cup Irish Cream liqueur Preheat oven to 325 degrees F. Grease and flour 10-inch Bundt pan. (My cake went a good 1.5 inches above the top of the pan so grease and flour to the top.) Sprinkle with chopped nuts and coconut evenly over bottom of pan. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish Cream liqueur. Beat for 5 minutes on high speed. Pour batter over nuts and coconut in the pan. Bake for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 20 minutes in the pan while you prepare the glaze. Glaze ----- 1/2 cup butter 1/4 cup water 1 cup white sugar 1/4 cup Irish Cream liqueur Combine 1/2 cup butter, 1/4 cup water and 1 cup sugar in a small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly with a whisk. Remove from heat and whisk in 1/4 cup Irish Cream. Invert the cooled cake onto a serving platter. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake, until the glaze is absorbed. --^^^********@@@@@@@@@@@@@@********^^^-- FRESH KEY LIME CHEESECAKE 1 pkg. plain yellow cake mix 4 tbsp. (1/2 stick) butter, melted 4 large eggs 2 8-oz. pkgs. cream cheese, softened (room temp.) 1 14-oz. can sweetened condensed milk 1/2 cup bottled key lime juice (or fresh, 6-10 key limes) 1 cup heavy whipping cream 1/4 cup confectioner's sugar 1. Place a rack in the center of the oven; preheat to 325 degrees F. Lightly grease a 13x9-inch baking pan with butter or vegetable shortening. Put pan aside. 2. Measure out 1/2 cup of the cake mix and set aside for the filling. 3. In large mixing bowl, place the remaining cake mix, the melted butter, and 1 egg; blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom and 1 inch up the sides of the prepared pan, smoothing it out with your fingers until the top is smooth. Set the pan aside. 4. For the filling, place the cream cheese and sweetened condensed milk in the same mixing bowl that was used to make the crust, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until just combined, 30 seconds. Stop the machine and add the reserved cake mix, the remaining 3 eggs, and key lime juice and beat on medium speed for 1 minute. Stop and scrap down the sides of the bowl with a spatula. Pour the filling onto the crust and spread with the rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Place the pan in the oven. 5. Bake until the cheesecake looks shiny and its center no longer jiggles when you shake the pan, 45-50 minutes. Remove the pan from the oven and place on a wire rack to cool for 30 minutes. Cover with plastic wrap and refrigerate for at least an hour to chill, but preferably 24 hours for the flavors to meld. Cut into squares and serve with a dollop of sweetened cream (recipe below). *Store this cake, covered in plastic wrap or aluminum foil, in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 2 months. Thaw cake overnight in the refrigerator before serving. Serves 20. SWEETENED CREAM 1 cup heavy whipping cream 1/4 cup confectioner's sugar Place a clean, large mixing bowl and electric mixer beaters in the freezer for a few minutes while you assemble the ingredients. Pour the whipping cream into the chilled bowl and beat with the electric mixer on high speed until the cream has thickened, 1 1/2 minutes. Stop the machine and add the sugar. Beat the cream and sugar on high speed until stiff peaks form, 1-2 minutes more. --^^^********@@@@@@@@@@@@@@********^^^-- COCONUT CREAM CAKE First you make the cake recipe, then you make the custard cream filling and put it between the layers and around the cake. Below is the cake recipe. RICH SILVER CAKE For Large Cake For Small Cake ----------------- ------------------ Grease generously 2 9" layer pans 2 8" layer pans and flour (or line with paper and grease): Sift together: 3 1/2 cups sifted 2 1/2 cups sifted SOFTASILK flour SOFTASILK flour 2 cups sugar 1 1/2 cups sugar 1 tsp. salt 3/4 tsp. salt 5 tsp. baking 3 1/2 tsp. baking powder powder Add: 1 cup soft 3/4 cup soft shortening shortening Pour in: 1 1/3 cups thin 1 cup thin milk milk (half water) (half water) 2 tsp. flavoring 1 1/2 tsp. flavoring (extract) (extract) Beat 2 minutes. Add: 6 egg whites, 4 egg whites, unbeaten (3/4 cup) unbeaten (1/2 cup) Beat 2 minutes. TEMPERATURE: 350 degrees F TIME: Bake 9" layers 30-35 minutes Bake 8" layers 25-30 minutes Pour into prepared pans. NOTE: Batter may appear curdled. Bake until cake tests done. Cool. Finish with desired frosting. Delicious with special fillings and icings. After making the cake recipe (for Large or Small Cake), allow it to cool. Make Custard Cream Filling recipe below. Add about 1/2 cup coconut to 1/3 of the filling and spread between the layers. Coat top and sides of cake thinly with remaining filling. Sprinkle generously with coconut (about 1 1/2 cups). CUSTARD CREAM FILLING For 9" layers For 8" layers ----------------- ------------------ Mix together in 1/2 cup sugar 1/3 cup sugar saucepan: 1/3 cup flour 1/4 cup flour 1/2 tsp. salt 1/3 tsp. salt Stir in: 1 1/3 cups rich milk 1 cup rich milk Cook over low heat, stirring until it boils. Boil 1 minute. Remove from heat. Pour a little of this mixture into... 1 large egg, 1 egg, slightly 1/4 cup), beaten slightly beaten Blend into hot mixture in saucepan. Bring to boiling point. Cool and stir in: 2 tbsp. soft butter 1 1/2 tbsp. soft butter 1 1/3 tsp. vanilla 1 tsp. vanilla --^^^********@@@@@@@@@@@@@@********^^^-- RHUBARB CUSTARD PIE For 9" Pie: For 8" Pie: ----------- ----------- Beat slightly: 3 eggs 2 (large) eggs Add: 2 2/3 tbsp. milk 2 tbsp milk Mix together 2 cups sugar 1 1/2 cups sugar and stir in: 4 tbsp. flour 3 tbsp. flour 3/4 tsp. nutmeg 1/2 tsp. nutmeg Mix in: 4 cups cut-up 3 cups cut-up pink rhubarb pink rhubarb Dot filling in pan with: 1 tbsp. butter 3/4 tbsp. butter TEMPERATURE: 400 degrees F TIME: Bake 50-60 minutes (my pie took only 40 mins.) Cover with lattice top. Bake until nicely browned. Serve slightly warm. --^^^********@@@@@@@@@@@@@@********^^^-- MOM'S LEMON ICE CREAM PIE 1 small can pink lemonade frozen concentrate 1 small carton Cool Whip 1 pint vanilla ice cream Soften everything. Fold all 3 ingredients together thoroughly. Pour into a graham cracker crust and freeze for a few hours. Take it out of the freezer to soften half an hour before serving. --^^^********@@@@@@@@@@@@@@********^^^-- BACARDI RUM CAKE 1 cup chopped pecans or walnuts 1 18-1/2 oz. pkg. yellow cake mix* 1 3-3/4 oz. pkg. instant pudding & pie filling 4 eggs 1/2 cup cold water 1/2 cup Wesson oil 1/4 cup Bacardi dark rum (80 proof) * If using yellow cake mix with pudding already in the mix: omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2. Glaze: 1/4 lb. butter 1/4 cup water 1 cup granulated sugar 1/4 cup Bacardi dark rum (80 proof) Preheat oven to 325 degrees F. Grease and flour 10-inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plante. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate with border of sugar frosting or whipped cream. *Note: I used half the rum, as it's pretty strong otherwise. The real amount for the cake and the glaze is 1/2 cup each. --^^^********@@@@@@@@@@@@@@********^^^-- TRUFFLES PECAN PIE 1 shortbread graham cracker pie crust 1 egg yolk, beaten 1/3 cup chocolate liqueur 2 eggs, beaten 2 tbsp. margarine, melted 1/3 cup brown sugar 1/3 cup corn syrup 1/8 tsp. salt 1 1/2 tsp. vanilla 1/3 cup chopped pecans 1/3 cup chocolate chips 3/4 cup pecan halves whipped topping (garnish) Preheat oven to 375 degrees F. Brush bottom and sides of crust with egg yolk; bake on baking sheet until light brown, about 5 minutes. In large bowl, combine all ingredients except pecan halves and whipped topping. Arrange pecan halves on bottom of pie crust. Carefully pour in filling. Bake for 25 minutes or until inserted knife comes out clean. Cool on wire rack. Serve with whipped topping. Prep time: 10 mins. --^^^********@@@@@@@@@@@@@@********^^^-- MACADAMIA NUT PIE 1 shortbread graham cracker pie crust 1 egg yolk, slightly beaten 3 eggs 1/3 cup sugar 1/3 cup light corn syrup 1/4 cup honey 3 tbsp. butter, melted 1/2 tsp. vanilla 1 cup madacamia nuts, chopped whipped topping (garnish) Preheat oven to 375 degrees F. Brush bottom and sides of crust with egg yolk; bake on baking sheet until light brown, about 5 minutes. In medium bowl, combine eggs, sugar, corn syrup, honey, butter and vanilla with electric mixer until well blended and frothy. Stir in nuts, reserving some for garnish. Pour into crust. Bake on baking sheet 40 minutes or until inserted knife comes out clean. Cool. Serve with dollops of whipped topping and reserved chopped nuts. Prep time: 15 mins. __________________________________________________ MARINADES __________________________________________________ JEANETTE'S MARINATED TURKEY TENDERLOIL OR FLANK STEAK 1 tbsp. vinegar Several shakes of minced onion 3 tbsp. soy sauce 1/4 tsp. salt 1/3 cup Worcester sauce 1/2 tsp. pepper 1/2 cup liquid Butter 1/2 tsp. garlic powder Buds (or 1/2 cup butter) 2 tbsp. honey Marinade 3-4 pounds of flank steak or a 3-4 pound turkey tenderloin for 24 hours, then bake or roast. Or you can first cut the meat into bite-sized pieces and marinade, then fry in pan on stove. NOTE: When I fry the meat, I leave the marinade in with it, and it thickens into a wonderful glaze. __________________________________________________ SALADS __________________________________________________ CHICKEN-DATE SALAD 3 cups chicken, cooked & cubed 1 1/2 cups sliced celery 3/4 cup sliced dates 1 1/2 to 2 cups halved white grapes 3/4 cup sour cream 2 tbsp. orange juice concentrate 1 tbsp. fresh lemon juice 1 tbsp. minced green onion 1 tbsp. diced pimiento 1 tsp. salt Hot pepper sauce (optional) lettuce leaves Canned mandarin orange segments, drained 3 tbsp. toasted slivered almonds In a large bowl, combine chicken, celery, dates, grapes, sour cream, orange and lemon juices, green onion, pimiento, salt hot pepper to taste. Serve on lettuce; garnish with oranges and almonds. Serves 8. --^^^********@@@@@@@@@@@@@@********^^^-- GRAPE SALAD 8 oz. cream cheese 1 cup (8 oz.) sour cream 1/4 cup sugar 1 tsp. vanilla 5 lbs. seedless grapes (green and red) 3/4 cup brown sugar 1 cup chopped pecans (optional) Mix the first four ingredients together. Add 5 lbs. seedless grapes, washed but left whole. (I used green and red.) Add to the cream cheese etc. mixture. Mix together. Cover and refrigerate. (I left it in the refrigerator overnight at this point.) Several hours before serving, sprinkle 3/4 cup brown sugar and 1 cup chopped pecans (nuts are optional) over the top. Cover and refrigerate. Enjoy! --^^^********@@@@@@@@@@@@@@********^^^-- MILLION DOLLAR RICE SALAD 1 large pkg. marshmallows (can use mini) 1 large can crushed pineapple (drain) 1 8 oz. pkg. cream cheese 2 tbsp. sugar 1 tbsp. mayonnaise 2 cups cooked rice 12 or more Maraschino cherries 1 cup whipping cream Pecans (optional) Cut marshmallows into small pieces (or use mini marshmallows) and add drained pineapple. Cream the cheese, sugar and mayonnaise together until smooth. Add rice, cherries and marshmallows mixture. Fold in the whipped cream and nuts. Chill. *Note: Do NOT substitute other cherries for the Maraschino cherries, or the recipe will not come out correctly. Do not freeze. __________________________________________________ SIDE DISHES __________________________________________________ COCONUT RICE CURRY 2 cups long grain rice 4 tbsp. butter or margarine 1/4 cup chopped onion 1.5 cups sweetened flake coconut 4 cups water 1 cup salted cashew pieces 1 tsp. salt (chopped peanuts do fine, too) 2 tsp. curry powder (mild) 1) Combine rice, onion, water and salt in saucepan. Cook covered until tender, about 30 minutes. Water should be absorbed. 2) Melt butter in frying pan. Add coconut. Saute until light brown. 3) Add cashews and curry powder to coconut. Stir. To serve, mix everything together. Serves 8. __________________________________________________ SNACK FOODS __________________________________________________ JEANETTE'S CHEX/CRISPIX PARTY MIX 1/2 cup (1 stick) butter 1 1/4 tsp. seasoned salt 4 1/2 tsp. Worcestershire sauce 2 tsp. lemon juice 1/4 tsp. garlic powder 1/2 tsp. onion powder 2 2/3 cups Corn Chex cereal 2 2/3 cups Rice Chex cereal (or Wheat Chex) 2 2/3 cups Crispix cereal 1 cup salted mixed nuts Preheat oven to 250 degrees. Heat butter in large shallow roasting pan (about 15 x 10 x 2 inches) in oven until melted. Remove. Stir in seasoned salt, Worcestershire sauce, lemon juice, garlic and onion powder. Add Chex and Crispix cereal and nuts. Mix until all pieces are coated. Heat in oven 1 hour. Stir every 15 minutes. Spread on absorbent paper to cool. Makes about 9 cups. Microwave directions: In large bowl, melt butter on High 1 minute. Stire in seasonsed salt, Worcestershire sauce, lemon juice, garlic and onion powder. Add Chex and Crispix cereal and nuts. Mix until all pieces are coated. Microwave on High 6 to 7 minutes, stirring every 2 minutes. Makes about 9 cups. Variation #1: Use 2 cups each of Corn Chex, Rice Chex, and Crispix plus 2 cups of regular Cheerios for the cereal part, then bake. Variation #2: After your party mix is fully baked and has cooled, stir in 2 cups of Honey Nut Cheerios, Cinnamon Toast Crunch, or other sweet cereal. Variation #3: After your party mix is fully baked and has cooled, stir in a bag of M&Ms. --^^^********@@@@@@@@@@@@@@********^^^-- CARAMEL CRISPIX MIX 2 sticks butter/margarine 1/2 tsp. baking soda 1 1/2 cups brown sugar 1 17-oz. box Crispix 1/4 cup Karo syrup 2 cups peanuts 1 tsp. vanilla 2 cups M&Ms Bring butter, brown sugar and syrup to a boil. Boil for 3 minutes. Add vanilla and baking soda. Pour over Crispix and peanuts. Stir gently until Crispix is coated (I use a really large bowl). Put mixture in a large paper grocery sack and microwave another 2 1/2 minutes on medium power. Shake bag and microwave another 1-2 minutes. Pour onto waxed paper to cool. Add M&Ms afterward. Variation: Use holiday M&Ms, candy corn, etc. for a seasonal theme. __________________________________________________ VEGETABLES __________________________________________________ JEANETTE'S AU GRATIN POTATOES 1/4 cup butter 1/2 cup grated Parmesan 1/4 cup flour cheese 1/2 tsp. salt 5 cups (5 med.) peeled, Onion powder (several shakes) sliced raw potatoes 2 cups milk 1/4 cup dry bread crumbs 12 oz. shredded sharp 1 tbsp. melted butter Cheddar cheese Heat oven to 350 degrees F. In medium saucepan, melt butter; stir in flour, salt and onion powder. Add milk; cook until mixture boils and thickens, stirring constantly. Stir in cheese and potatoes. Pour into 2-quart casserole or individual casserole dishes. Combine crumbs with melted butter; sprinkle over potatoes. Bake covered at 350 degrees F for 50-60 mins. Uncover and bake 30 minutes or more, until bubbly. If desired, garnish with chopped chives. Serves 6. *TIP: Potatoes may be cooked before combining with other ingredients. Reduce covered baking time 30-35 minutes. --^^^********@@@@@@@@@@@@@@********^^^-- CORN CUSTARD SCALLOP 2 slices bacon 1 tsp. sugar (Bacos substitute well) 1/2 tsp. salt 1/4 cup chopped gr. pepper 2 eggs, slightly beaten 1 tbsp. chopped onion sprinkle of paprika 17 oz. can (2 cups) cream style corn 1/2 cup dry bread crumbs Heat oven to 375 degrees F. In medium skillet, fry bacon until crisp. Drain on paper towel; crumble. In same skillet, saute green pepper and onion in bacon drippings until tender. Remove from heat and pour off excess drippings. Add corn, bread crumbs, sugar, salt, eggs and bacon; mix well. Pour into 1.5-quart casserole dish. If desired, sprinkle with paprika. Bake uncovered at 375 degrees F for 40-45 minutes or until set. Makes 5-6 servings. --^^^********@@@@@@@@@@@@@@********^^^-- COWBOY BEANS (submitted by Leslie Akehurst) 1 lb. hamburger 1 tsp. pepper 1 small onion, chopped 2 tbsp. mustard 1/4 cup catsup 1 can pork 'n beans 1/4 cup BBQ sauce 1 can butter beans 1/3 cup white sugar 1 can kidney beans 1/3 cup brown sugar 1 can pinto beans 2 tbsp. sorghum 1/2 lb. bacon, cooked and 1 tbsp. chili powder crumbled 1 tsp. salt Cook hamburger until brown. Add onion and cook until tender. (I cook the onion in a microwave.) Add remaining ingredients, except bacon. Put in casserole and top with bacon crumbs and bake at 350 degrees F for an hour. Can be cooked in the crock pot. Heat on high for an hour... reduce heat and cook 2-3 hours on medium heat. --^^^********@@@@@@@@@@@@@@********^^^-- DEL'S CORN CASSEROLE 1 can whole kernel sweet corn, with liquid 1 can creamed sweet corn 1/2 stick butter 1 cup Velveeta, cubed 1 cup spaghetti, broken into small pieces, or other pasta 1 tbsp. minced onion flakes Bake at 350 degrees F for an hour. For potluck, double the recipe, and add an extra can of whole kernel sweet corn and an extra handful of pasta. Bake on high in the crockpot for about 3 1/2 to 4 hours. Usually mix the night before so the pasta absorbs some of the liquid before baking. --^^^********@@@@@@@@@@@@@@********^^^-- JEANETTE'S GREEN BEAN CHESTNUT BAKE 10 oz. can cream of mushroom soup 5 oz. can sliced water chestnuts 1 cup grated Cheddar cheese 1/2 cup slivered or sliced almonds 1/4 tsp. hot pepper sauce 2 14-oz. cans French cut green beans, drained 3 oz. can French fried onions (cheese flavored) Heat first 5 ingredients in saucepan. Stir in beans. Turn into 2-quart casserole dish. Bake uncovered in 350 degree F oven until hot, about 20-30 minutes. Cover with french-friend onions. Bake an additional 5 minutes. Serves 6 to 8. NOTE: (1) Instead of baking a second time once french-friend onions are added on top, this recipe may also be poured directly from saucepan into serving bowl, then covered with french-fried onions. (2) Also, extra french-fried onions may be stirred directly into the casserole before baking. __________________________________________________ --^*^-- THE END --^*^-- *Stay tuned for more recipes! All family faves!