Blueberry Streusel Muffins
Ingredients:
1/4 cup butter, softened
1/3 cup sugar
1 egg
2-1/3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1-1/2 cups fresh or frozen blueberries
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
Directions:
Cream butter and 1/3 cup sugar until light and fluffy; add egg, beating well. Combine 2-1/3 cups flour, baking powder, and salt; add to creamed mixture alternately with milk, stirring well after each addition. Stir in vanilla extract and fold in blueberries. Spoon batter into greased muffin tins, filling two-thirds full. Combine 1/2 cup sugar, 1/3 cup flour and cinnamon; cut in 1/4 cup butter with a pastry blender until mixture resembles crumbs. Sprinkle on top of muffin batter. Bake at 375 for 25 to 30 minutes or until golden brown. Remove from pans immediately. Makes 18 muffins.
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Pineapple Muffins
Ingredients:
1 8-ounce can crushed pineapple
1/2 cup flour
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 cup plus 2 tablespoons butter, melted and divided
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup milk
Directions:
Drain pineapple, reserving 1/4 cup juice; set aside. Combine 1/2 cup flour, brown sugar, cinnamon, and 2 tablespoons butter; stir well. Set aside. Combine 2 cups flour, sugar, baking powder, and salt in a large bowl; make a well in center of mixture. Combine egg, milk, remaining 1/4 cup butter, and reserved 1/4 cup pineapple juice; add to dry mixture, stirring just until moistened. Spoon into non-stick muffin tins (or greased and floured muffin tins), filling half full. Spoon pineapple over batter, and sprinkle with cinnamon mixture. Bake at 275F for 30 minutes. Remove from pans immediately. Makes 16 muffins.
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Breakfast Burritos
These freeze well and are great to have on hand for a crowd!
Ingredients:
1 bag (16-ounces) frozen Southern-style hash browns
12 eggs
1 tablespoon dried onion flakes
1 green pepper, chopped
1 pound bulk pork sausage, browned and drained flour tortillas, warmed (amount depends on tortilla size and 'extras' used)
3 cups (12 ounces) shredded cheddar cheese
extras: cooked, crumbled bacon; finely diced ham; sliced or chopped mushrooms
salsa (optional)
Directions:
In a large skillet, fry hash browns according to package directions; remove and set aside. Add green pepper to skillet and cook until just tender. In a large bowl, beat eggs and onion flakes; pour into the same skillet with peppers, adding any 'extras' at this time. Cook until eggs are set. Remove from heat. Add hash browns, sausage and shredded cheese; mix gently. Place about 1/2-3/4 cup of filling on each tortilla. Roll up, folding in sides, and place on a greased baking sheet. Bake at 350 for 15-20 minutes or until heated through. Serve with salsa, if desired.
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Bunion Burgers
Ingredients:
ground meat
ketchup
mustard
pickle relish
minced onion flakes
Directions:
Grab a hunk of ground meat and make a large, very thin hamburger pattie; make perfectly round using a 4-inch cutter (I use the bottom half of a hamburger press). Put small squirts of both ketchup and mustard, about 1 teaspoon pickle relish and about 1/2 teaspoon onion flakes in center of pattie. Repeat process making another thin pattie; place second pattie on top of first (which has all the ‘guts’), sealing edges and trying to avoid insides from leaking out. Repeat process with remaining ground meat. At this point, bunion burgers may either be individually wrapped and frozen until ready to use or put right on the grill. Grill until done and place cheese on top; melt, and you have the perfect burger. Be careful with your first bite -- the insides get very hot! These are the perfect picnic burger because you eliminate the need to bring the condiments since they’re inside the burger. Note: Because the hamburger patties are so thin, these burgers do not take very long to cook.
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Kneadless French Bread
Ingredients:
1/2 cup warm water
2-1/2 teaspoons sugar
2 packages dry yeast
1 cup boiling water
2 tablespoons sugar
2 tablespoons butter
2 teaspoons salt
1 cup cold water
6-1/2 to 7 cups flour
1 egg, beaten
2 tablespoons milk
poppy seeds or sesame seeds
Directions:
Combine warm water, 2-1/2 teaspoons sugar, and yeast in a small bowl; let stand 5 minutes. Combine boiling water, 2 tablespoons sugar, butter and salt in a large mixing bowl. Stir until butter melts. Add cold water; cool to lukewarm. Stir yeast mixture into water mixture. Add 2-1/2 cups flour. Beat at medium speed of an electric mixture (or by hand) until blended. Gradually stir in enough remaining flour to make a soft dough. Let dough stand in mixing bowl 10 minutes. Stir gently for a few seconds; cover. Repeat gentle stirring every 10 minutes for the next 40 minutes.
Turn dough out onto a lightly floured surface; divide into 3 equal portions. Roll each portion into a 13x8-inch rectangle; roll up jellyroll fashion, starting with the long side. Pinch ends and seam to seal. Place each loaf, seam side down, on a separate greased baking sheet. Cover and let rise in a warm place (free from drafts) about 40 minutes or until doubled in bulk. Make diagonal slits about 1/4-inch deep down the length of loaves using a sharp knife. Combine egg and milk in a small bowl, beating until blended. Brush gently over loaves after rising. Sprinkle each loaf with poppy seeds or sesame seeds. Bake at 400 for 20 to 25 minutes or until loaves sound hollow when tapped. Makes 3 loaves.
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Sugar ‘n Spice Cake
Ingredients:
3/4 cup butter
1 cup sugar
3/4 cup brown sugar
3 eggs
2-1/4 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ground cloves
1 tablespoon vinegar
milk
1 teaspoon vanilla extract
Spicy Buttercream Frosting (recipe follows)
Directions:
Cream butter; gradually add sugars, beating well at medium speed of electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, baking soda, salt, cinnamon and cloves; set aside. Combine vinegar and enough milk to equal 1 cup. Add flour mixture to creamed mixture alternately with milk mixture. Mix just until blended; stir in vanilla.
Grease two 9-inch round cake pans and line with wax paper; grease wax paper. Pour batter into prepared pans; bake at 350 for 30 to 35 minutes or until cakes test done. Cool in pans 10 minutes. Remove from pans and cool completely on wire racks. Spread frosting between layers and on top and sides of cake.
Spiced Buttercream Frosting: Cream 1-1/2 cups butter (softened) at medium speed of an electric mixture; gradually add 4 cups powdered sugar, beating until light and fluffy. Add 2 tablespoons orange juice, 1 teaspoon cinnamon, and 1/4 teaspoon ground cloves and beat until frosting may be spread easily.
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Blonde Brownies
Ingredients:
2/3 cup butter, softened
1 cup brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups flour
1/2 teaspoon baking soda
1 cup semisweet chocolate morsels
1 cup chopped pecans (optional)
Directions:
Cream butter; gradually add sugars, beating well at medium speed of electric mixer. Add eggs and vanilla; beat well. Combine flour, soda and salt; add to creamed mixture, mixing well. Stir in chocolate morsels and pecans. Spread mixture into a greased 9x13-inch baking pan. Bake at 350 for 40 minutes or until done. Cool and cut into squares.
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Crab Quiche
Ingredients:
pastry for a 9-inch pie
2 eggs, beaten
1/2 cup mayonnaise
2 tablespoons flour
1/2 cup milk
1 6-ounce package frozen crabmeat, thawed and drained or 1 6-ounce can crabmeat, drained
2 cups (8 ounces) shredded Swiss cheese
1/3 cup chopped green onions
Directions:
Line a 9-inch quiche dish (or pie plate) with pastry. Trim excess pastry around edges. Prick bottom and sides of pastry with a fork. Bake at 400 for 3 minutes; remove from oven and gently prick again with a fork. Bake an additional 5 minutes.
Combine eggs, mayonnaise, flour and milk, mixing thoroughly. Stir in crabmeat, cheese and green onions. Spoon mixture into pastry shell. Bake at 350 for 30 minutes or until set. Let stand 10 minutes before serving.
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Quiche Lorraine
Ingredients:
pastry for a 9-inch pie
12 slices bacon, cut into 1/2-inch pieces
1/3 cup chopped green onions
2 cups (8 ounces) shredded Swiss cheese, divided
6 eggs, beaten
1 cup half-and-half
1/2 teaspoon salt (optional)
dash of cayenne pepper
1/8 teaspoon ground nutmeg
Directions:
Line a 9-inch quiche dish (or pie plate) with pastry. Trim excess pastry around edges. Prick bottom and sides of pastry with a fork. Bake at 400 for 3 minutes; remove from oven and gently prick again with a fork. Bake an additional 5 minutes.
Saute bacon and green onions in a skillet until browned; drain well, and sprinkle evenly in pastry shell. Top with 1 cup shredded cheese and set aside. Combine eggs, cream, salt, pepper, and nutmeg, stirring well. Pour mixture into pastry shell and top with remaining 1 cup cheese. Sprinkle with additional nutmeg, if desired. Bake at 350 for 35 minutes or until set. Let stand 10 minutes before serving.
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Ham ‘n Broccoli Strata
Ingredients:
12 slices white bread
1 10-ounce package frozen chopped broccoli, thawed and drained
2 cups diced cooked ham
6 eggs, slightly beaten
3-1/4 cups milk
1 tablespoon onion flakes
1/4 teaspoon dry mustard
3 cups (12 ounces) shredded sharp Cheddar cheese
Directions:
Cut bread into small cubes. Layer bread cubes, broccoli and ham in a buttered 12x8x2-inch baking dish. Combine eggs, milk, onion, mustard and cheese; stir well. Pour into casserole, cover and refrigerate at least 8 hours. Remove from refrigerator and let stand 30 minutes. Bake, uncovered, at 325 for 55 to 60 minutes. Serves 6 to 8.
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"Red" Fish
My whole family loves this -- even the kids. I never seem to make enough!
Ingredients:
6 fish fillets (tilapia or flounder work well)
Old Bay seasoning
paprika
cayenne pepper
1/4 cup melted butter
juice from one lemon
1 tablespoon chopped fresh parsley
Directions:
Place fish fillets in a lightly greased baking dish. Sprinkle desired amount of seasonings evenly over the fish. Gently brush (or drizzle) with melted butter; sprinkle with lemon juice and top with parsley. Broil approximately 10 minutes or until fish flakes easily when tested with a fork. Serves 6.
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Tuna Stroganoff
Ingredients:
1 5-ounce package medium egg noodles
1 8-ounce carton sour cream
1 (10-3/4 ounce) can cream of mushroom soup, undiluted
1/4 cup dry white wine or water
1 teaspoon dried whole thyme
1/2 cup sliced green onions
dash of pepper
2 (6-1/2 ounce) cans tuna, drained and flaked
1/4 cup soft breadcrumbs
paprika
Directions:
Cook noodles according to package directions; drain and set aside.
Combine sour cream, soup, wine and thyme in a large bowl. Add onions, pepper and tuna, stirring well. Stir in noodles. Spoon mixture into a lightly greased shallow 2-quart casserole; sprinkle with breadcrumbs and paprika. Cover dish and bake at 350 for 30 minutes. Makes 4 to 6 servings.
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Shrimp Destiny
Ingredients:
2 pounds peeled, deveined shrimp
1/4 cup chopped green onion
2 cloves crushed garlic
1/2 cup butter, melted
1 tablespoon white wine
1 teaspoon lemon juice
dash of pepper
1/2 teaspoon dried whole dillweed
1 tablespoon chopped fresh parsley
hot, cooked angel hair pasta
Directions:
Saute green onions and garlic in butter until onions are tender. Add shrimp, wine, lemon juice, and pepper; cook over medium heat about 5 minutes, stirring occasionally. Stir in dillweed and parsley. Spoon shrimp mixture over hot, cooked pasta and serve immediately. Makes 4 servings.
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Crab Imperial
Ingredients:
1/3 cup chopped green pepper
1/3 cup chopped celery
3 tablespoons butter, melted
1-/12 tablespoons chopped fresh parsley
1-1/2 teaspoons Old Bay seasoning
1-1/2 teaspoons prepared mustard
dash of hot sauce
dash of cayenne pepper
1 egg, beaten
4-1/2 tablespoons mayonnaise
1-1/2 pounds fresh lump crabmeat, drained and flaked or 4 (6-1/2 ounce) cans crabmeat, drained and flaked
Directions:
Saute green pepper and celery in melted butter in a large skillet until tender. Stir in parsley, Old Bay seasoning, mustard, hot sauce and cayenne pepper. Combine egg, mayonnaise; stir in seasoned celery mixture. Gently stir in crabmeat. Spoon into 6 individual baking dishes. Bake at 375 for 15 minutes. Broil 2 to 3 minutes. Makes 6 servings.
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Pear-Apple Mincemeat
This tastes so much better than the store-bought mincemeat -- it’s worth all the time and effort it takes to prepare the fruit.
Ingredients:
15 large pears, peeled and ground (about 7 pounds)
12 apples, peeled and chopped (about 4-1/2 pounds)
2-3/4 cups raisins, ground
2-1/4 cups brown sugar
2 cups sugar
1 unpeeled orange, seeded and ground
1/2 cup vinegar (5% acidity)
1 tablespoon salt
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon ground ginger
Directions:
Combine all ingredients in a large kettle; bring to a boil, stirring constantly. Spoon hot mixture into hot, sterilized quart-sized jars, leaving 1/4-inch headspace. Remove air bubbles; wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling-water bath 25 minutes. Makes 4 quarts.
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Pear-Apple Mincemeat Pie
Ingredients:
pastry for double-crust 9-inch pie
1 jar homemade Pear-Apple Mincemeat (recipe included in this collection under Miscellaneous)
2 tablespoons butter
Directions:
Roll half of pastry to fit on bottom of pie plate. Spoon mincemeat into prepared pastry shell; dot top of mincemeat with butter. Roll out remaining pastry and place on top of pie. Trim off excess pastry along edges. Fold edges under and flute. Cut slits in top crust to allow steam to escape. Cover edges of pastry with strips of aluminum foil to prevent excessive browning. Bake at 375 for 30 to 40 minutes, removing foil during the last 15 minutes of baking.
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Pear Butter
This homemade ‘butter’ is absolutely marvelous on fresh bagels.
Ingredients:
10 large ripe pears, quartered, peeled and cored (about 5 pounds)
1 cup water
2 cups sugar
1/2 teaspoon grated orange rind
3 tablespoons orange juice
1/4 teaspoon ground nutmeg
Directions:
Combine pears and water in a large kettle. Cover and cook over medium-low heat 40 minutes or until pears are soft, stirring occasionally. Drain. Press pears through a sieve or food mill or puree in a food processor. Return 1 quart of puree to kettle; add remaining ingredients. Cook over medium heat, stirring frequently, 15 minutes or until mixture thickens. Remove from heat; skim off any foam. Quickly pour hot pear mixture into hot, sterilized jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling-water bath 10 minutes. Yields 5 (6-ounce) jelly jars.
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Continental Steak
Ingredients:
2 cloves of garlic, crushed
5 tablespoons soy sauce
2 tablespoons ketchup
2 tablespoons oil
1/2 teaspoon pepper
1 teaspoon dried oregano
1 3-pound boneless sirloin steak
Directions:
Combine first 6 ingredients in a small bowl, stirring well; set aside. Score steak 1/4-inch deep on both sides; coat with garlic mixture. Place steak in a large shallow dish; cover and refrigerate 8 hours. Grill over medium-hot coals until desired degree of doneness. Serves 6.
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Best-Ever Ribs
Ingredients:
3 cups ketchup
1/2 cups brown sugar
1/2 cup molasses
1/4 cup prepared mustard
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
cayenne pepper
garlic powder
6 pounds pork spare ribs
1/2 teaspoon garlic salt
1/4 teaspoon pepper
Directions:
Combine first 7 ingredients; set aside. Cut ribs into serving size pieces; place in a large kettle and cover ribs with water. Add garlic salt and pepper. Bring water to a boil; cover, reduce heat, and simmer 45 to 60 minutes. Drain well.
Grill ribs over slow coals 30 minutes (or until desired doneness), turning frequently. Brush ribs with sauce during last 15 minutes. Heat remaining sauce and serve with ribs. Serves 6 to 8.
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Easy Mushroom Soup
Ingredients:
3/4 cup chopped green onions
2 cups sliced fresh mushrooms
3 tablespoons butter, melted
2 tablespoons flour
2 cups milk
1 cup water
2 chicken bouillon cubes
Directions:
Saute green onions and mushrooms in butter until onions are tender. Stir in flour; gradually add milk and water to mushroom mixture, stirring well. Add bouillon cubes and cook over low heat 10 minutes or just until thoroughly heated, stirring frequently. (Note: Make sure bouillon cubes are completely dissolved.) Makes 4 cups.
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