April 17 , 2008

Recipes

Heath Bar Dessert
Lisa Long, Irvine

20 graham crackers
10 soda crackers
1 tablespoon melted butter
2 pkg. vanilla instant pudding
2 cups vanilla ice cream
2 cups milk
2 teaspoons burnt sugar
frosting
Crush all 30 crackers very fine. Add butter and mix well. Pat into 9x13” pan. Beat together pudding, ice cream, milk, and flavoring. Pour over cracker crust.
Topping
2 pkg. Dream Whip
1 cup milk
4 Heath bars
Whip Dream Whip and milk until fluffy. Grate Heath bars and pour over pudding mixture. Garnish with shaved Heath bars.

Hearty Ham Casserole
Lisa Long, Irvine

1/3 (48 oz.) pkg. elbow macaroni, uncooked
2 cups cooked ham, cubed
4 hard-cooked eggs, chopped
1/3 cup minced onion
1 (11 oz.) can Cheddar cheese soup
1/2 cup sour cream
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup crushed potato chips
Prepare macaroni according to package directions; drain. Place in bowl and mix with all other ingredients except potato chips. Pour mixture into buttered 2-quart casserole and top with crushed potato chips. Bake at 350º for 40 minutes or until thoroughly heated. Refrigerate any leftovers.

Goblin Good Gorp
Linda Stepp, Irvine

2 cup peanuts
1 cup miniature creme-filled chocolate sandwich cookies
1 cup candy corn
1/2 cup cheese-flavored tiny fish-shaped crackers
1/2 cup raisins
In 1 1/2 to 2 quart container with cover, mix all ingredients. Store tightly covered.

Orange Cream Floats
Linda Stepp, Irvine

2 pts. (4 cups) vanilla ice cream
1 can (6 oz.) frozen orange juice, thawed
3/4 cup water
1/2 teaspoon vanilla
red or yellow food color, if desired
1 bottle (2 liters) ginger ale
In a large bowl, mix ice cream, orange juice concentrate, water, vanilla and food color until smooth. For each serving scoop heaping 1/2 cup ice cream mixture into 16-oz. glass. Pour about 1 cup ginger ale over top of each.

Skillet Goulash
Brittany Long

1 lb. ground beef
1 1/2 cups uncooked fine egg noodles (30 oz.)
1/2 cup water
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, chopped (1/2 cup)
1 can (15 oz.) Italian-style tomato sauce
Cook beef in 10-inch skillet over medium heat for 8-10 minutes, stirring occasionally until brown; drain. Stir in remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 15 to 20 minutes, stirring occasionally until noodles are tender. (Add a small amount of water if necessary). Makes 4 servings.

Upside-Down Salsa Cornbread
Tina Isaacs, Irvine

Filling:
1 tablespoon oil
1 lb. lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon garlic salt
1 medium green or red bell pepper, seeded and cut into rings.

Cornbread Mixture:
2 cups Martha White Buttermilk self-rising corn meal mix
4 oz. (1 cup) shredded Cheddar cheese
1 tablespoon sugar
1 (16 oz.) jar chunky-style salsa
1 1/4 cups milk
3 tablespoons oil
1 egg, beaten
Heat oven to 425º. Heat oil in 10 1/2-inch cast iron or ovenproof skillet over medium heat until hot. Add ground beef, onion, chili powder, salt and garlic salt; cook until ground beef is thoroughly cooked, stirring frequently. Remove beef mixture from skillet. Place pepper rings in bottom of skillet. Spoon beef mixture over rings. In medium bowl combine all cornbread mixture ingredients; stir until well combined. Spread evenly over beef mixture in skillet. Bake at 425º for 32 to 28 minutes or until golden brown. Place serving plate over skillet; carefully invert and remove skillet. Cut into wedges. If desired cornbread can be served from skillet; cut wedges and carefully turn each wedge upside down onto individual plate. 6 servings.

Chocolate Damnation
Tina Isaacs, Irvine

1 (19.8 oz.) pkg. brownie mix
12 oz. semisweet chocolate
1/4 cup strong black brewed coffee
2 eggs, separated
1/4 cup coffee liqueur
3 tablespoons sugar
1/4 cup heavy cream
Prepare brownie batter according to directions on box. Pour into a greased 13x9x2-inch pan. Bake according to instructions on box. When cool, cut into squares and remove from pan. Clean pan thoroughly and grease once more. Place brownies back in greased pan combine chocolate and coffee in top of double boiler and melt over boiling water. Remove from heat. Beat egg yolks and stir in small mixture into balance of chocolate mixture; stir until smooth. Stir in liqueur and set aside to cool. Beat egg whites until foamy; gradually add sugar and beat until stiff. Whip cream until stiff; fold cream into chocolate mixture; fold in egg whites. Pour filling over brownies. Cover with plastic wrap and chill 3 to 4 hours until firm. Invert onto serving platter and drizzle on glaze. Let set and decorate with chocolate curls, if desired.
Chocolate Glaze
4 oz. semisweet chocolate
3 tablespoons strong black brewed coffee
Combine chocolate and coffee in double boiler. Heat until melted. Stir well.

Paper Cup Frozen Salad
Tula Prewitt, Frankfort

2 cups (1 16 oz. carton) commercial sour cream
1/2 cup sugar
2 tablespoons lemon juice
1/8 teaspoon salt
1 (8 oz.) can crushed pineapple, well drained
1 banana, diced
4 drops red food coloring
1 (16 oz.) can pitted Bing cherries, drained
1/4 cup chopped pecans
Combine first 7 ingredients in a medium bowl, stirring gently cherries and nuts; spoon into 12 paper-lined muffin cups. Freeze until frozen, place in a freezer bag and store until needed, if desired. Makes 12 servings.

Strawberry Lemonade
Tula Prewitt, Frankfort

1 pint strawberries
8 tablespoons plus 2 teaspoons sugar
8 tablespoons freshly squeezed lemon juice
Sprite or 7-Up
In a blender, pulse, strawberries and 2 teaspoons sugar. Set out two glasses and spoon 3 tablespoons of the puree, 4 tablespoons sugar, and 4 tablespoons lemon juice into each glass. Stir and add ice or frozen strawberries. Top off each drink with Sprite or 7-Up. Add more sugar if desired.