February 21, 2008

Recipes

Lemon Glaze Cake
Mrs. Reece Wise, Ravenna

1 pkg. yellow or lemon Duncan Hines cake mix
3/4 cup cooking oil
4 eggs
1 pkg. instant lemon pudding
3/4 cup water
Combine all ingredients. Bake for 35 minutes at 350º. While cake is baking prepare the following:
Glaze:
2 cups powdered sugar
2 tablespoons butter or margarine
2 tablespoons water
1/3 cup fresh lemon juice
Put over top of cake while hot after taking out of oven.

Butterscotch Pie
Tina Isaacs, Irvine

1 cup brown sugar
1 pinch salt
2 tablespoons flour
1 tablespoon cornstarch
2 cups scalded milk
2 eggs (yolks well beaten)
2 tablespoons butter
Mix together sugar, salt, flour and cornstarch. Gradually add scalded milk, egg yolks and butter. Cook until thick. Take from heat and add 1 tablespoon of vanilla and 1 tablespoon of butter. When cool pour into baked pie shell.

Zucchini Squash Relish
Tina Isaacs, Irvine

1 -28 oz. (or 4 qts.) ground zucchini
6 ground onions
1/2 cup salt
3 cups vinegar
5 cups sugar
1 1/2 teaspoon tumeric
1 1/2 tablespoons celery seed (or 4 1/2 teaspoons)
2 tablespoons mustard seed (or 6 teaspoons)
1 teaspoon ground cloves
Combine zucchini, onion, and salt and let stand 2 to 3 hours; and then drain. Add vinegar, sugar, tumeric, celery seed, mustard seed, cloves to the zucchini mixture and bring to a boil. Place in hot water bath 5 to 10 minutes. Makes 8 pints.

Broccoli Casserole
Joy Gross, Morehead

2 -10 oz. boxes frozen chopped broccoli
8 oz. Velveeta cheese
1/4 cup milk
1/2 lb. Ritz crackers
1 stick butter
In microwave, melt cheese and milk. Cook broccoli and drain. Mix broccoli and cheese mixture. Melt butter and mix with crackers. Spread layer of crackers about 1/3 on the bottom of casserole dish. Pour in broccoli and cheese; top with 2/3 crackers. Bake 20 minutes at 350º.

Squash Casserole
Amber Lee, Irvine

2 lb. yellow squash, sliced
1/2 cup chopped onion
3/4 cup water
3/4 cup shredded cheese
1/2 cup chopped pecans
1/2 cup salad dressing
1/2 cup chopped green pepper
1 egg slightly beaten
2 teaspoons sugar
1/4 teaspoon pepper
1/2 cup Ritz cracker crumbs
1 tablespoon butter
Combine squash, onion, and water in a saucepan. Bring to a boil; reduce heat and simmer for 5 minutes. Drain and mash. Combine squash, cheese and next 7 ingredients, stirring well. Spoon into a 2-quart casserole. Combine cracker crumbs and butter, stirring well. Sprinkle over casserole. Bake at 350º for 40 minutes. Serves 6 to 8 people.

Easy Peanut Clusters
Elizabeth Drew, Ohio

2 -12 oz. pkg. chocolate chips
1 3/4 blocks white chocolate (almond bark)
1 1/2 lb. red Spanish peanuts
Melt chocolate chips and almond bark on low heat in a Dutch oven or very large saucepan. Stir in peanuts. Drop by teaspoons onto waxed paper. Makes a large batch.

White Diet Cake
Mrs. James Neal, Irvine

1 white cake mix
14 oz. diet Sprite Zero pop
Mix together and bake in 9x13” pan at 350º for 35 minutes. Brown top of cake under broiler. Let cake cool, punch holes in cake; spread 1 pkg. strawberry glaze on top. Put 1 bowl of 8 oz. Cool Whip on top and refrigerate until cool. Eat and enjoy.

Easy Casserole
Virgie Wilson, Waco

1 lb. hamburger
1 small diced onion
1 (15 oz.) tomato sauce
1 pkg. Robin Hood Cornbread Mix—follow directions on pkg. one 16 oz. mixed vegetables
Brown hamburger and diced onion; drain. Put in a kettle, the hamburger, tomato sauce, mixed vegetables. Bring to a boil. Pour into 9x13” baking dish. Top with cornbread mixture. Bake at 375º until cornbread is brown.

Sausage/Chili/Cheese Dip
Homer Powell, Ohio

8 oz. Velveeta cheese
1 lb. Jimmy Dean sausage
4 cans chili (without beans)
Brown the sausage, set aside. heat the chili until hot, add Velveeta cheese and stir constantly until melted and mixed well with the chili. Stir in the sausage and any herbs or spices you prefer. For a cheesier, less meaty dip, add just three cans of chili instead of four.

Herbed Chicken Salad
Betty Booth, Clay City

6 oz. boneless skinless chicken breasts, cooked, chopped
1/4 cup sliced celery
1/4 cup chopped onions
3 tablespoons Miracle Whip light dressing
1/2 teaspoon dried basil leaves
2 medium tomatoes
Combine chicken, celery and onions in medium bowl. Add combined dressing and basil; mix lightly. Cover and refrigerate at least one hour. Cut tomatoes into wedges, starting at the top of each tomato but being careful to not cut all of the way through to bottom of tomato. Place 1 tomato on each salad plate; gently separate wedges. Fill evenly with the chicken salad. Makes 2 servings.

Kentucky Whiskey Cake
Tula Prewitt, Frankfort

1 lb. red candied cherries
1/2 lb. golden raisins
2 cups bourbon whiskey
3/4 lb. butter
1 cup brown sugar, packed
2 cups sugar
6 eggs, separated
5 cups sifted flour
1 teaspoon baking powder
2 teaspoons nutmeg
4 cups pecan halves
Cut the cherries in halves into a bowl, then add the raisins and bourbon. Soak overnight. Cream butter, brown sugar, and white sugar together in a mixing bowl until fluffy. Add the egg yolks, one at a time, beating well after each addition. Add the fruit mixture. Sift together flour, baking powder, and nutmeg. Add to mixture and mix well. Beat egg whites very stiff and fold into mixture. Stir in the pecans. Turn into a large greased tube pan lined with greased paper. Bake at 250º for 3 hours or until cake tests done. Cool. It is well to stuff the hole with cheesecloth soaked in additional whiskey. Wrap in heavy waxed paper and store in a covered container in refrigerator or freezer. Makes 24 servings.

Carrot Cake with Cream Cheese Frosting
Tula Prewitt, Frankfort

2 cups sugar
4 eggs
2 teaspoons salt
1 1/2 cup broken pecans
2 teaspoons baking powder
3 cups finely grated carrots
2 teaspoons baking soda
1 1/2 cups Wesson oil
2 cups flour
2 teaspoons cinnamon
Mix together all dry ingredients. Cream eggs, sugar, and oil. Gradually add dry ingredients till mixed well. Add carrots and pecans last. Fold together well. Bake at 300º till golden brown and cake springs back when touched in the center.
Icing:
1/2 cup softened butter
1 tablespoon vanilla
1 (8 oz.) pkg. cream cheese
2 boxes powdered sugar
Beat all ingredients together till smooth and creamy. If icing is too soft, add very small amounts of sugar till desired consistency is achieved.

Hot Chicken Salad
Misty Clark, Ravenna

4 cups chopped, cooked chicken
4 cups thinly sliced celery
2 cups mayonnaise
1 cup sliced almonds
1/4 cup grated onion
1 cup shredded Cheddar cheese
2 cups crushed potato chips
Combine first 5 ingredients in a large bowl, stir well. Spoon chicken mixture into an ungreased 7x11” baking dish. Sprinkle evenly with cheese. Bake uncovered at 450º for 10 minutes. Top with crushed potato chips and bake an additional 10 minutes or until thoroughly heated. Serve immediately.

Pasta Salad
Selena Neal, Irvine

1 head cauliflower
1 box curly pasta, cooked
3 cups cubed ham
3 cups shredded cheese, optional
1 large bottle buttermilk Ranch dressing
shredded carrots, cucumber, green onions, etc.
Cool pasta; drain and set aside to cool. Chop cauliflower, carrots, cucumber, green onions etc. Add ham, cheese and pasta. Add salt to taste. Add buttermilk dressing and mix well. Store in airtight container. Will keep several days.