Cranberry Orange Bread

From Better Homes and Gardens New Cookbook

2 cups sifted all-purpose flour
¾ cup sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1 beaten egg
1 teaspoon grated orange peel
¾ cup orange juice
2 tablespoons salad oil
1 cup coarsely chopped fresh cranberries
½ cup chopped walnuts

Sift together flour, sugar, baking powder, salt, and soda.  Combine egg, grated orange peel, orange juice, and salad oil.  Add to dry ingredients, stirring just until moistened.  Fold in cranberries and walnuts.

Bake in greased 9x5x3-inch loaf pan at 350 degrees for 60 minutes until done.  Remove from pan; cool.  Wrap; store overnight.

Mixed Teriyaki Grill

½ cup soy sauce
¼ cup salad oil or canola oil
2 tablespoons molasses
2 teaspoons ground ginger
2 teaspoons dry mustard
6 cloves garlic, minced
1 ½ pounds chuck or round steak, cut 1-inch thick
Instant unseasoned meat tenderizer
Button Mushrooms
Green pepper, cut in pieces
Pineapple, sliced

For marinade, combine soy sauce, salad oil, molasses, ginger, dry mustard, and minced garlic cloves; mix well.  Cut steak into strips ¼ inch thick.  Use meat tenderizer on steak according to label instructions.  Add meat to marinade, stirring to coat, and let stand 15 minutes at room temperature.  Remove meat from marinade and broil over hot coals 5 to 7 minutes or to desired doneness.  Turn frequently and baste with marinade.  While meat is grilling add mushrooms, green pepper and pineapple slices to marinade.  Add to grill, saving pineapple for last.  Serve with rice.  Serves 6.

Coconut Macaroons

From Better Homes and Gardens New Cookbook

2 egg whites
Dash salt
½ teaspoon vanilla
2/3 cup granulated sugar
1 3 ½-ounce can (1 1/3 cups) flaked  coconut

Beat egg whites with dash salt and the vanilla till soft peaks form.  Gradually add sugar, beating till stiff.  Fold in coconut.

Drop by rounded teaspoon onto greased cookie sheet.  Bake in slow oven (325 degrees) about 20 minutes.  Makes about  1 ½ dozen.

Note:  Joel loves these!

Chinese Chews

From Lutheran Women’s Missionary League of St. John’s Lutheran Church, Dover, Delaware Cookbook

1 cup sugar
¾ cup sifted flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup chopped, pitted dates
1 cup chopped nuts
2 eggs, beaten

Sift sugar, flour, baking powder and salt into bowl.  Stir in dates and nuts.  Add eggs; mix thoroughly.  Spread in greased 15 ½ x 10 ½ x 1 pan.  Bake in 375 oven about 20 minutes.  Cut into squares while warm.  Roll in confectioner’s sugar.  Makes 6 dozen.
Flo Wisk.

Pineapple Pudding

1 large can crushed pineapple
¾ cup sugar
2 eggs (beaten)
1 heaping tablespoon flour
6 slices white bread (cubed)
1 teaspoon vanilla
1 stick butter, melted.

Combine all ingredients in a casserole dish.  Bake in 350 degree oven for 25-30 minutes.

Note:  A splash of rum can be added.  Sometimes I add coconut as well.

We serve this as a side for holiday meals, but it really is dessert, especially if served with vanilla or coconut ice cream.

Pineapple Pudding

1 large can crushed pineapple
¾ cup sugar
2 eggs (beaten)
1 heaping tablespoon flour
6 slices white bread (cubed)
1 teaspoon vanilla
1 stick butter, melted.

Combine all ingredients in a casserole dish.  Bake in 350 degree oven for 25-30 minutes.

Note:  A splash of rum can be added.  Sometimes I add coconut as well.

We serve this as a side dish for holiday meals, but it really could be a dessert.  Especially if you add some vanilla or coconut ice cream.

Lemon Bisque

From Virginia Minner Hislop

2 packages lemon Jello
1 tablespoon lemon juice
1 large can evaporated milk
Graham cracker crumbs

Dissolve jello in two cups of hot water.  Add lemon and 1 teaspoon lemon rind (grated).  Chill slightly until it starts to jell.  Whip one large can evaporated milk, add lemon mixture to cream.  Sprinkle crumbs in pan and add mixture.  Sprinkle a few crumbs on top.  Chill.

Note:  Use a 9x11 glass baking dish.

Jungle Stew

From Virginia Minner Hislop

1 onion, minced
½ green pepper, minced
1 pound ground beef
1 can kidney beans
1 can tomatoes
1 can tomato paste
3 potatoes, sliced
Salt and pepper to taste

Saute onions and green pepper until soft.  Add ground beef and salt, brown, add other ingredients and cook until potatoes are soft.  Serves 5 or 6.  Red pepper may be used for a more highly seasoned dish.

Jezebel Sauce

1 (18-ounce) jar pineapple preserves
1 (18-ounce) jar apple jelly
1 (5-ounce) jar horseradish
1 (1 1/8-ounce) can dry mustard
1 tablespoon cracked black pepper (optional)

Blend in mix, or by hand.  Serve with ham.  This keeps in refrigerator for several weeks.

This makes a nice Christmas or other occasion remembrance.  Package in small attractive jars and wrap in colored cellophane.

Turnip Greens in the Bathtub

Note:  I sometimes serve this over a block of cream cheese with crackers.

Jezebel Sauce

1 (18-ounce) jar pineapple preserves
1 (18-ounce) jar apple jelly
1 (5-ounce) jar horseradish
1 (1 1/8-ounce) can dry mustard
1 tablespoon cracked black pepper (optional)

Blend in mixer, or by hand.  Serve with ham.  This keeps in refrigerator for several weeks.

This makes a nice Christmas or other occasion remembrance.  Package in small attractive jars and wrap in colored cellophane.

Turnip Greens in the Bathtub

Note:  I sometimes serve this over a block of cream cheese with crackers.

Cold Cucumber Soup

From Best of the Best from Louisiana Cookbook

1 pint good chicken stock (preferably homemade, the kind that jells)
2 large cucumbers, peeled, seeded, but in chunks
1 piece of onion, size of a golf ball, cut in chunks
¼ teaspoon tarragon
Freshly ground pepper
Salt
1 small (8-ounce) carton sour cream
Chives, chopped or parsley, chopped
Paprika

Place first 6 ingredients in blender; blend well.  Leave in blender.  Chill.  Just before serving, blend again; add sour cream; blend.  Serve in chilled cups garnished with chopped parsley, chives or paprika.

At the point where mixture has been blended and before sour cream has been added, freeze for later use.  Make use of a bountiful cucumber crop!

Encore

Spinach Crab Soup

1 7-ounce can crabmeat
1 10-ounce package frozen chopped spinach
3 tablespoons butter
1 cup diced celery
1/2 cup diced onion
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg
2 cups chicken broth
2 cups half and half
Sherry

Drain crabmeat; save liquid.  Cook spinach.  Melt butter in large saucepan.  Add celery and onions and saute until tender.  Blend in flour, salt, pepper and nutmeg.  Gradually add broth, stirring constantly.  Heat to a boil.  Add half and half and crab liquid.  Stir in crab and spinach.  Cook for at least 1/2 hour.  When ready to serve, add sherry to taste.

Mulled Cider

From Woman’s Home Companion Cookbook

Cider, 2 quarts
Brown sugar, 2/3 cup
Salt, ¼ teaspoon
Whole Cloves, 6
Whole Allspice, 6
Cinnamon, 4 sticks

Combine all ingredients in saucepan; place over low heat, bring to boiling point and simmer for 5 minutes; strain.

Serve hot in cups or earthenware mugs.

Makes 10 to 12 servings.

North Carolina Pulled Turkey Barbecue
Recipe from: A Guy's Guide to Great Eating
by Don Mauer
Cookbook Heaven at Recipelink.com


There's a good reason that North Carolina barbecue is so famous; it tastes great! And central North Carolina barbecue sauce is different from all other barbecue sauces; it's based on vinegar instead of tomatoes or molasses, so it is tangy, sweet and hot at the same time.

Most barbecues start with a fatty pig. Instead, I created a turkey barbecue. I slowly cook a bone-in turkey breast in the barbecue sauce, then shred the meat and simmer it until it falls apart. Every North Carolinian who tastes this dish is astounded to discover that it isn't made with pork.

Since it takes a long time to make, save this dish for a large group. A word of warning, though: it will disappear fast, and you'll never have any leftovers.
Makes 16 servings
•   2 large onions, finely chopped
•   2 cups cider vinegar
•   1/2 cup tomato ketchup
•   3 tablespoon Worcestershire sauce
•   2 tablespoon butter
•   2 tablespoon Tobasco sauce (or more, if you can stand the heat)
•   2 tablespoon light brown sugar
•   1 tablespoon fresh-ground black pepper
•   1 1/2-ounce packet Butter Buds
•   1 large garlic clove, minced
•   2 teaspoons salt
•   1 4 1/2-to-5-pound skinless, bone-in turkey breast, rinsed under cold water
•   1 teaspoon Liquid Smoke
•   16 hearty sandwich rolls
•   About 1 cup low-fat cabbage slaw

1.   In a heavy 8-quart pot, combine the onions, vinegar, ketchup, Worcestershire sauce, butter, Tobasco sauce, brown sugar, pepper, Butter Buds, garlic and salt. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer for 15 minutes.

2.   Add the turkey breast to the pot, skinned side up, and simmer, covered for 2 1/2 hours, or until a meat thermometer inserted into the center registers 155 degrees. (Do not let the thermometer touch the bone.)

3.   Transfer the breast to a cutting board and set aside until it is cool enough to handle. Following the grain, pull off long, thin shreds of meat from the breast. Discard the bone.

4.   Stir the shredded turkey and Liquid Smoke in the sauce. Simmer over low heat, stirring occasionally, for 1 1/2 hours, or until the meat almost falls apart. Taste and adjust the seasonings with additional salt, pepper or Tobasco sauce.

5.   Place 3/4 cup of the turkey mixture on each of the sandwich rolls.

6.   Top with a tablespoon of slaw and serve.


Nutritional information per serving (with 1 tablespoon slaw): 311 calories (12.3% from fat), 4.6 g fat (1.1. g saturated fat), 32.8 g protein, 31.8 g carbohydrate, 75 mg cholesterol, 780 mg sodium

Ultimate Carrot Cake
Betty Crocker's Ultimate Cake Mix Cookbook shares a recipe! Here’s home-baked carrot cake without the hassle of shredding carrots. Yum!
Prep Time:25 min
Start to Finish:2 hr 45 min
Makes:16 servings
     

Cake
1   box Betty Crocker® SuperMoist® carrot cake mix
1/2   cup orange juice or water
1/2   cup vegetable oil
1   can (8 oz) crushed pineapple in juice, undrained
1   teaspoon orange peel
1   teaspoon vanilla
4   eggs
1/2   cup chopped nuts
1/2   cup coconut
1/2   cup chopped raisins
Frosting
1   to 2 teaspoons orange peel, if desired
1   container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting

1.   Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans or 13x9-inch pan and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, orange juice, oil, pineapple, orange peel, vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.

2.   Bake 8- or 9-inch rounds 30 to 35 minutes, 13x9-inch pan 37 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove rounds from pans to cooling racks. Cool completely, about 1 hour.

3.   Stir orange peel into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting or frost top of 13x9-inch cake. Store in refrigerator.

High Altitude (3500-6500 ft): For 8-inch pans, bake 33 to 38 minutes. For other pans, no change.

Nutrition Information:
1 Serving: Calories 400 (Calories from Fat 170); Total Fat 19g (Saturated Fat 4 1/2g, Trans Fat 3g); Cholesterol 55mg; Sodium 290mg; Total Carbohydrate 52g (Dietary Fiber 0g, Sugars 38g); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin C 4%; Calcium 8%; Iron 4% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Note - I toast the nuts briefly before adding.