August 16, 2007

Recipes

Squash Casserole
Wanda Walling, Irvine

6 medium yellow squash, sliced
1/4 teaspoon pepper
1/4 teaspoon salt
1 egg, well beaten
1/2 cup milk
1 can cream of mushroom soup
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1 cup grated Cheddar cheese
8 Ritz crackers, crushed
Cook squash until tender. Drain well. Combine all ingredients except 1/2 cup cheese and crackers. Pour into buttered casserole and top with crackers and reserved cheese. Bake uncovered at 350º for 30 minutes.

Easy Sweet Rolls
Lillian Young, Irvine

1 recipe basic biscuit
1/4 cup butter or margarine, melted
1/2 cup sugar
1 teaspoon cinnamon
confectioner’s icing below
Heat oven to 425º. Follow recipe for basic biscuits. Roll dough into a rectangle about 1/4 inch thick. Brush with melted butter. Combine sugar and cinnamon; sprinkle over dough. Roll up like a jelly roll; slice into rounds about 1/2-inch thick. Place in a greased 9-inch round cake pan. Bake 18-20 minutes. Drizzle with confectioners’ icing. Makes 16-18 rolls. Note: Sweet rolls may be baked in greased muffin cups for 12-15 minutes.
Icing:
1 cup confectioners’ sugar
3 tablespoons milk
1/4 teaspoon vanilla extract
Combine all ingredients and stir until smooth.

Cream of Tartar Biscuits
Mary Reed, Lawrenceburg

2 cups flour
4 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup lard
3/4 cup cold milk
Sift dry ingredients in a medium bowl. Cut in lard using pastry blender. Add milk all at once and toss with fork. Knead 5 or 6 times on floured board; roll or pat 1/2 to 3/4-inch thickness. Cut with biscuit cutter and top each biscuit with a bit of butter. Bake in preheated oven at 475º for 5 minutes. Turn off heat and leave in the oven for 5-10 minutes longer, until golden. Serve hot. Makes 8 to 10 biscuits.

Volcano Cake
Wanita Busler, Ohio

1 cup shredded coconut
1 cup chopped walnuts or pecans
1 pkg. German chocolate cake mix
10 bite-size Almond Joy candy bars, chopped
1 -8 oz. pkg. cream cheese at room temperature
1/2 cup (1 stick) butter, room temperature
2 cups confectioners’ sugar
Preheat oven to 350º. Spray a 13x9x2 inch pan with non-stick cooking spray. Mix the coconut and nuts and spread them evenly in the pan. Prepare the cake mix as directed on the box. Stir in the chopped candy bars. Pour the batter over the coconut and nuts. Combine the cream cheese, butter and sugar. Randomly drop tablespoonfuls of this on top of the batter. Do not spread them. Bake for 40-50 minutes, or until sides of the cake pull away from the pan. This cake is wonderful served warm or cool with a dollop of whipped cream.

Zucchini Casserole
Rhonda Anderson, Florida

In a 9x13-inch casserole dish, put a layer of zucchini, sliced onion, green pepper, fresh tomatoes, salt and pepper to taste. Keep making layers until baking dish is full as you want. Sprinkle with taco sauce. Dot with butter. Cover with American cheese. Cover with aluminum foil and cook for 2 hours at 350º.

Loaded “Baked Potato” Soup
Faye Meek, Ravenna

2 medium baking potatoes, unpeeled
1 can (14 1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices bacon, cooked, crumb led and divided
3/4 cup shredded Cheddar cheese, divided
2 tablespoons sliced green onions, divided
1/4 cup sour cream
Pierce potatoes; microwave on high for 5 minutes, turning over after 2 1/2 minutes. Cut potatoes into chunks. Combine potatoes, broth and milk in large microwavable bowl. Microwave on high for 6 minutes, stirring after 3 minutes. Slightly crush potatoes with a potato masher. Reserve 2 tablespoons each of the bacon and cheese and 1 tablespoon of the onion for topping; set aside. Add remaining bacon, cheese and onions to soup. Serve topped with reserved bacon, cheese, onions and sour cream. Makes 4 servings, about 1 cup each.

Velveeta Salsa Dip
Betty Shuler, Ravenna

1 lb. (16 oz.) Velveeta cut up
1 cup Taco Bell home originals thick /n chunky salsa
Microwave prepared cheese product and salsa in 1 1/2-quart microwavable bowl on high for 5 minutes or until prepared cheese product is melted. stirring after 3 minutes. Serve hot with tortilla chips and pepper strips. Garnish with red and green pepper cutouts.

Zucchini Chocolate Cake
Anna Puckett, Irvine

2 1/2 cups sifted flour
1/4 cup cocoa
1 teaspoon soda
1 teaspoon salt
1/2 cup butter or margarine
1/2 cup cooking oil
1 3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
2 cups grated zucchini
1 (6 oz.) pkg. chocolate pieces
3/4 cup chopped nuts
Sift together flour, cocoa, soda and salt. Set aside. Cream together butter, oil and sugar in mixing bowl until light and fluffy. Using mixer at medium speed, add eggs one at a time, beating well after each addition. Blend in vanilla. Add dry ingredients alternately with buttermilk to creamed mixture, beating after each addition. Stir in zucchini. Pour batter into greased and floured 9x13 pan or two loaf pans. Sprinkle with chocolate pieces and nuts. Bake in 325º oven for 55 minutes.

Chicken Casserole
Suzette Taylor, Irvine

2 cups diced chicken
1 onion, diced
1 cup diced celery
1 can sliced water chestnuts
1/2 cup cashews
1 1/2 tablespoon soy sauce
1/2 cup mayonnaise
1 cup cooked rice
1 can cream of chicken soup, undiluted
Mix well and pour into a casserole dish. Top with 1 can of Chinese noodles or rice noodles. Bake for 30 minutes in 350º oven.