SEPTEMBER RECIPES

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RECIPES FOR
SEPTEMBER 1998

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LEMONADE PIE

1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 can (6 oz.) frozen lemonade concentrate, partially thawed
2 drops yellow food coloring (optional)
1 package (8 oz.) frozen whipped topping, thawed
1 8-inch graham cracker pie shell


In a large bowl, combine milk, lemonade and food coloring.
Fold in whipped topping; spoon into pie shell.
Chill at least 2 hours before serving.

Thanks to my Cyberfriends at Shaboom's Kitchen
Visit them at: http://www.oocities.org/BourbonStreet/Delta/1758/link4mine.html

ref: 09/06/98

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POTATOES AU GRATIN

1 bag of frozen hash brown
potatoes (Ore Ida) completely thawed.
8 oz. Sour cream
3 Tbls. onion flakes (or minced onion will do)
1 stick margarine or butter, melted
1 can Cream of Chicken soup (undiluted)
1 cup grated sharp cheddar cheese
1/4 cup grated parmesan cheese

Combine all of the ingredients mixing thoroughly,
except the grated cheddar.
Bake at 350 F. for 35-40 minutes (or until bubbly).
Top with the grated cheddar;
return to the oven to melt the cheese.

*Note: Cream of Mushroom or Celery soup may be substituted.
To reduce the fat content, I suggest non-fat sour cream,
reduced fat soup, and low fat cheddar cheese.


Thanks to Susan
Visit her here: "http://home.earthlink.net/~susan926/"

ref: 09/13/98

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Candlelight Cake (Poppyseed Cake)

1 yellow cake mix (Duncan Hines, my preference)
1 pkg. vanilla instant pudding mix
4 eggs
1 c. sour cream
1/2 c. oil
1/2 c. cream Sherry
1/4 c. poppy seeds

Preheat oven to 350F.
Grease and flour tube or bundt pan.
Combine ingredients and pour into pan.
Bake 50-60 minutes.

From the archives of
my Aunt Mary
Sandisfield, MA

ref: 9/20/98

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FRIED GREEN TOMATOES,
MOZZARELLA, AND BASIL


2 pounds green tomatoes (about 4 medium),
cut into 1/4-inch-thick slices
1/2 cup yellow cornmeal
1 pound sliced bacon, cooked until crisp,
reserving 1/3 cup drippings, and drained on paper towels
8 large slices firm white sandwich bread
3/4 pound fresh mozzarella, cut into 1/4-inch-thick slices
24 fresh basil leaves, washed well and spun dry
Preheat broiler.
In a small bowl coat 4 tomato slices evenly with cornmeal and season with salt. In a 10- to 12-inch heavy skillet heat 1/4 cup reserved bacon drippings over moderate heat until hot but not smoking and cook tomatoes until golden brown on both sides, about 5 minutes, transferring them as cooked to paper towels to drain. Coat and cook remaining tomatoes in same manner, using additional drippings if necessary.

On a baking sheet broil one side of bread slices about 3 inches from heat until golden. Make sandwiches by layering, on untoasted sides of bread, mozzarella, basil, tomatoes, and bacon.
Top with remaining bread slices, toasted sides up.

Makes 4 sandwiches


From Susan
http://home.earthlink.net/~susan926/
ref: 09/27/98

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