February 14, 2008

Recipes

We have a reader looking for a recipe for rice cakes. Can anyone help her out? Please send recipe to Recipes, c/o Citizen Voice & Times, P.O. Box 660, Irvine, KY 40336

Butterscotch Pie
Mrs. James Neal, Irvine

1 1/2 cups light brown sugar
4 heaping teaspoons flour
2 cups milk
2 eggs
Cook over low heat until thick. Add 2 teaspoons butter, 1 teaspoon vanilla; cool. Pour into pie shell. Make meringue for top.

Sauerkraut Casserole
Virgie Wilson, Waco

1 qt. sauerkraut drained and rinsed
1 pkg. Polish sausage or turkey sausage, sliced and browned in skillet
1/2 pkg. cork screw egg noodles, cooked
2 cans cream mushroom soup
Mix all ingredients well and heat slowly until hot or put in crockpot until hot. Good for potluck dinners.

Little Smokies
Elizabeth Drew, Ohio

1 pkg. little smokies
1 lb. regular sliced bacon
brown sugar
Slice the pound of bacon into thirds. Using 1/3 of a strip of bacon, wrap each little smokey and secure with a wooden toothpick. Arrange on a baking pan close enough together that the picks don’t end up on the bottom. Sprinkle evenly with the brown sugar; cover lightly. Bake at 350-375º for 20-30 minutes. Serve warm.

DeSHA’S Cornbread and Honey Butter
Tula Prewitt, Frankfort

3 cups self-rising corn meal
1/2 cup sugar
1 1/2 cups vegetable oil
6 eggs
3 cups sour cream
2 2/3 cups cream style corn
Combine all ingredients, mixing well after each. Pour into a greased 9x13-inch pan and bake at 350º for 30 minutes or until toothpick comes out clean. Serve warm with Honey butter. (Mix 1 1/4 cups softened butter with 1/2 cup honey.)

Strawberry Delight
Tina Isaacs, Irvine

1 cup flour
1 stick butter
1/2 cup pecans
1 lb. powdered sugar
8 oz. cream cheese
1 lg. Cool Whip
strawberries
2 bags strawberry glaze
Crust: Mix flour, butter and pecans together. Press down to cover dish. Bake at 400º until light brown.
Filling: Mix sugar; cream cheese and Cool Whip; pour on crust. Put sliced strawberries on top of filling. Pour glaze on top of strawberries. Keep refrigerated until ready to eat. Melts easy.

Pimento Cheese
Anna Fowler, Lexington

1 (8 oz.) block white cheddar cheese, shredded
1 (8 oz.) block medium yellow cheddar cheese, shredded
1 (4 oz.) jar diced pimentos
2-3 cloves minced garlic
1 cup mayonnaise
salt to taste
black pepper to taste
Combine all ingredients; serve with crackers.

Cajun Chicken Fettuccine
Misty Clark, Ravenna

2 cups vegetable juice
2 teaspoons cajun seasoning
2 tablespoons vegetable oil
4 skinless, boneless chicken breasts
1 green bell pepper, chopped
1 onion, chopped
4 cups fettuccine, cooked and drained
In a small bowl combine flour, vegetable juice and cajun seasoning. In a large skillet heat 1 tablespoon of oil and brown chicken. Remove chicken and set aside. Heat rest of oil and add green pepper and onion. Cook until crisp tender. Add the flour mixture and cook until mixture thickens. Return chicken to skillet. Cover and cook an additional 10-12 minutes. Place chicken on top of fettuccine and serve.

Rich Chocolate Loaf
Shelia Gross, Irvine

5 1/2 oz. dark chocolate
6 tablespoons butter
7 1/4 oz. can condensed milk
2 tablespoons cinnamon
1/2 cup almonds
1 cup broken amaretti cookies
1/4 cup chopped dried apricots
Line a 1 1/2 lb. loaf pan with foil. Roughly chop almonds.
Place chocolate, butter, milk and cinnamon in a heavy saucepan. heat on low for 3-4 minutes. Stir with wooden spoon until chocolate is melted. Beat mixture well. Add almonds, cookies and apricots to mix in saucepan, stirring until well mixed. Pour into loaf pan and chill in refrigerator for one hour or until set. Cut into slices.

Orange Slice Bars
Anita Holliman, Irvine

1 lb. Orange Slice candy
2 cups flour
1 teaspoon salt
1 cup light brown sugar
4 eggs, slightly beaten
1 cup chopped nuts
1 teaspoon vanilla
In a mixing bowl, cut orange slices into small pieces; stir in flour and salt; add remaining ingredients and mix well. Spread into greased 9x9x2-inch pans. Bake at 370º for 45 minutes. Cool and cut into bars.

Cream Cheese Fudge
Homer Powell, Ohio

1 -3 oz. pkg. cream cheese, room temperature
1 lb. box powdered sugar
3 tablespoons water
1 teaspoon vanilla
3 -1 oz. squares of baking chocolate (melted) or 9 tablespoons cocoa
Combine cream cheese, sugar, water and vanilla. Blend until smooth. Quickly stir in melted chocolate and nuts. Pour into a buttered pan (8x8, or a pie plate). Fudge should be about 1-inch thick. Cut into squares when cool.

Honeyed Spareribs
Betty Booth, Clay City

4 lb. pork ribs (spare ribs or baby back ribs)
1 1/2 cups Open Pit barbecue sauce
3 tablespoons honey
1/2 teaspoon garlic powder
Cut ribs into serving-sized pieces. Place pieces in a Dutch oven and cover with cold water. Bring to boil over medium-high heat. Reduce heat and simmer for 45 minutes. Drain ribs. Finish on the grill. Mix sauce, honey and garlic powder together in a small bowl. Grill ribs, turning and brushing with sauce for 12-15 minutes until glazed.

Chocolate Pie
Shelia Spivey, Irvine

1 cup flour
1 1/2 cup sugar
1/3 cup cocoa
3 egg yolks
1 quart milk
1 teaspoon vanilla
2 pie shells
Put in double boiler; cook over medium heat until thick. Pour into pie shell. Whip egg whites until stiff. Put on top and bake on low heat until brown.