1 cup dried cranberries (preferably orange flavored)
1 tsp finely grated orange zest
1/4 tsp orange extract (optional)
1/2 cup walnuts
2 (11 or 12 oz) bag white chocolate chips
Heat oven to 250 degrees. Line a rimmed baking sheet with parchment paper. In a food processor (or with a knife)pulse together cranberries, orange zest, extract and walnuts. Spread mixture over the prepared pan to within 1 1/2 inches of edges then evenly cover that mixture with chocolate chips and put in oven. When the chips just start to look melty (about 5 minutes or so), take out of oven and use a rubber spatula to spread evenly over parchment. Chill, until firm about 1/2 hour, then break into pieces.
Ruth
Showing posts with label Ruth. Show all posts
Showing posts with label Ruth. Show all posts
See's Fudge
4 1/2 cups sugar
1 large can evaporated milk
1 cube butter
1 tsp vanilla
Put preceding ingredients in a 3 qt. saucepan. Stir to boil. Cook 9 minutes (higher altitude will change the time) on medium heat.
Put in large bowl:
1 large (12 oz) bag chocolate chips
1 large (8 oz) milk Hershey bar, broken
2 cups chopped nuts (optional)
1 jar (7 oz) marshmallow creme
Mix thoroughly. Pour hot mixture over the ingredients in bowl. Beat for about 5 minutes. Pour into buttered pan. Cool in fridge.
Ruth
1 large can evaporated milk
1 cube butter
1 tsp vanilla
Put preceding ingredients in a 3 qt. saucepan. Stir to boil. Cook 9 minutes (higher altitude will change the time) on medium heat.
Put in large bowl:
1 large (12 oz) bag chocolate chips
1 large (8 oz) milk Hershey bar, broken
2 cups chopped nuts (optional)
1 jar (7 oz) marshmallow creme
Mix thoroughly. Pour hot mixture over the ingredients in bowl. Beat for about 5 minutes. Pour into buttered pan. Cool in fridge.
Ruth
Microwave Peanut Brittle
1 cup raw peanuts
1 cup sugar
1/2 cup white corn syrup
1/8 tsp salt (I omitted this because my peanuts were already salted)
1 TBS butter or margarine
1 tsp baking soda
1 tsp vanilla
Stir together sugar, syrup, salt and peanuts in a 1 1/2 quart bowl. Cook on high for 7-8 minutes (newer microwaves was 6 minutes 30 seconds on 70% power). Stir well after 4 minutes. Add butter and blend. Cook on high for 2-3 minutes (new microwaves was 1 minute 45 seconds), or until peanuts have turned golden brown. Add soda and vanilla and quickly stir until mixture turns a light caramel color. Quickly pour onto a lightly buttered cookie sheet. Cool and break into pieces.
Ruth
1 cup sugar
1/2 cup white corn syrup
1/8 tsp salt (I omitted this because my peanuts were already salted)
1 TBS butter or margarine
1 tsp baking soda
1 tsp vanilla
Stir together sugar, syrup, salt and peanuts in a 1 1/2 quart bowl. Cook on high for 7-8 minutes (newer microwaves was 6 minutes 30 seconds on 70% power). Stir well after 4 minutes. Add butter and blend. Cook on high for 2-3 minutes (new microwaves was 1 minute 45 seconds), or until peanuts have turned golden brown. Add soda and vanilla and quickly stir until mixture turns a light caramel color. Quickly pour onto a lightly buttered cookie sheet. Cool and break into pieces.
Ruth
Sweet and Sour Sauce
¾ cup sugar
½ cup vinegar
1/3 cup broth
4 TBS catsup
1 TBS soy sauce
1 tsp Accent, optional
Dash of Salt
Heat sauce until sugar melts. Dip chicken, pork, or seafood in sauce and serve with rice. (This is yummy with chicken strips cooked on the grill.) Or pour sauce over meat and bake at 325 degrees for 1 hour, turning occasionally. Serve with rice.
Ruth
½ cup vinegar
1/3 cup broth
4 TBS catsup
1 TBS soy sauce
1 tsp Accent, optional
Dash of Salt
Heat sauce until sugar melts. Dip chicken, pork, or seafood in sauce and serve with rice. (This is yummy with chicken strips cooked on the grill.) Or pour sauce over meat and bake at 325 degrees for 1 hour, turning occasionally. Serve with rice.
Ruth
Hot Fudge Pudding Cake
Do not over bake this cake or the pudding sauce will burn in the pan and the cake will be dry, not fudgy. Store leftover, covered with plastic, in the refrigerator. Reheat individual servings in a microwave on high power until hot (about 1 minute).
Serves 6 to 8
1 cup sugar
½ cup Dutch-processed cocoa powder (I just used normal cocoa powder)
1 cup all-purpose flour
2 tsp baking powder
¼ tsp salt
½ cup milk
4 Tbsp (1/2 stick) unsalted butter, melted
1 large egg yolk
2 tsp vanilla extract
½ cup semisweet chocolate chips
1 cup boiling water
Vanilla ice cream or whipped cream
1.Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8-inch square glass or metal cake pan with cooking spray. Whisk ½ cup sugar with ¼ cup cocoa in small bowl.
2.Whisk flour, remaining ½ cup sugar, remaining ¼ cup cocoa, baking powder and salt in large bowl. Whisk milk butter, egg yolk, and vanilla in medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (batter will be stiff).
3.Using rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved cocoa mixture evenly over top. Gently pour boiling water over cocoa. Do not stir.
4.Bake until top of cake looks cracked, sauce is bubbling, and toothpick inserted into cakey are comes out the moist crumbs attached, about 25 minutes. Cool on rack for at least 10 minutes. To serve, scoop warm cake into individual serving bowls and top with vanilla ice cream or whipped cream.
Baby Cakes
Put a fancy spin on this homey recipe by baking up individual pudding cakes. Spray eight 6-oz ovenproof bowls with cooking spray. Fill each with 2 tablespoons batter. Top each with 1½ tablespoons coca mixture, followed by 2 tablespoons boiling water. Arrange cups on rimmed baking sheet and bake until tops are just cracked, 20 to 25 minutes.
Ruth
Serves 6 to 8
1 cup sugar
½ cup Dutch-processed cocoa powder (I just used normal cocoa powder)
1 cup all-purpose flour
2 tsp baking powder
¼ tsp salt
½ cup milk
4 Tbsp (1/2 stick) unsalted butter, melted
1 large egg yolk
2 tsp vanilla extract
½ cup semisweet chocolate chips
1 cup boiling water
Vanilla ice cream or whipped cream
1.Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8-inch square glass or metal cake pan with cooking spray. Whisk ½ cup sugar with ¼ cup cocoa in small bowl.
2.Whisk flour, remaining ½ cup sugar, remaining ¼ cup cocoa, baking powder and salt in large bowl. Whisk milk butter, egg yolk, and vanilla in medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (batter will be stiff).
3.Using rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved cocoa mixture evenly over top. Gently pour boiling water over cocoa. Do not stir.
4.Bake until top of cake looks cracked, sauce is bubbling, and toothpick inserted into cakey are comes out the moist crumbs attached, about 25 minutes. Cool on rack for at least 10 minutes. To serve, scoop warm cake into individual serving bowls and top with vanilla ice cream or whipped cream.
Baby Cakes
Put a fancy spin on this homey recipe by baking up individual pudding cakes. Spray eight 6-oz ovenproof bowls with cooking spray. Fill each with 2 tablespoons batter. Top each with 1½ tablespoons coca mixture, followed by 2 tablespoons boiling water. Arrange cups on rimmed baking sheet and bake until tops are just cracked, 20 to 25 minutes.
Ruth
Eggnog Snickerdoodles
For those who hate eggnog: never fear, it's just the nutmeg that gives these cookies their eggnog-y flavor. They really are quite tasty.
Makes approx. 3 dozen
1/2 cup butter, softened
1/2 cup shortening
1 3/4 cup sugar (set aside 1/4 cup)
2 eggs
2 3/4 cup flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 tsp nutneg
Cream butter, shortening, and 1 1/2 cups sugar. Beat in eggs. Combine flour, cream of tartar, baking soda and salt. Gradually add to creamed mixture. In a shallow bowl, combine the nutmeg and remaining sugar. Roll dough into 1 inch balls. Roll in sugar mixture. Place 2 inches apart on ungreased baking sheets. Bake at 400* for 10-12 minutes or until lightly browned.
Ruth
Makes approx. 3 dozen
1/2 cup butter, softened
1/2 cup shortening
1 3/4 cup sugar (set aside 1/4 cup)
2 eggs
2 3/4 cup flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 tsp nutneg
Cream butter, shortening, and 1 1/2 cups sugar. Beat in eggs. Combine flour, cream of tartar, baking soda and salt. Gradually add to creamed mixture. In a shallow bowl, combine the nutmeg and remaining sugar. Roll dough into 1 inch balls. Roll in sugar mixture. Place 2 inches apart on ungreased baking sheets. Bake at 400* for 10-12 minutes or until lightly browned.
Ruth
Egg Quiche
10 eggs
1/2 c flour
8 oz chopped green chilies
1/2 tsp baking powder
1 pt cottage cheese
1 lb pepper-jack, cheddar, or whatever kind of cheese!
1 cup cilantro
salt and pepper
Bake for 30-40 minutes in a greased 9x13 at 325 degrees. This recipe can be halved and baked in an 8x8 pan for the same amount of time.
Ruth
1/2 c flour
8 oz chopped green chilies
1/2 tsp baking powder
1 pt cottage cheese
1 lb pepper-jack, cheddar, or whatever kind of cheese!
1 cup cilantro
salt and pepper
Bake for 30-40 minutes in a greased 9x13 at 325 degrees. This recipe can be halved and baked in an 8x8 pan for the same amount of time.
Ruth
Meat Loaf
Serves 4 to 6
1 lb lean ground beef
½ cup bread crumbs
¼ cup minced fresh parsley (or ½ TBS dry parsley)
1 egg, slightly beaten
¼ cup grated or minced onion
½ cup canned tomatoes, broken and drained
1 tsp salt
½ tsp pepper
Combine all ingredients and mix until well combined. Form and place in a loaf pan. Place 1 or 2 broken canned tomatoes over the top of the loaf. Bake in a 350 degree oven for 45 to 60 min. Overbanking will result in a dry meatloaf.
Ruth
1 lb lean ground beef
½ cup bread crumbs
¼ cup minced fresh parsley (or ½ TBS dry parsley)
1 egg, slightly beaten
¼ cup grated or minced onion
½ cup canned tomatoes, broken and drained
1 tsp salt
½ tsp pepper
Combine all ingredients and mix until well combined. Form and place in a loaf pan. Place 1 or 2 broken canned tomatoes over the top of the loaf. Bake in a 350 degree oven for 45 to 60 min. Overbanking will result in a dry meatloaf.
Ruth
Sloppy Joe
Makes a lot! (Freezes well)
2 lbs ground beef
1 onion, cut up
1 cup ketchup
½ cup water
2 TBS sugar
½ tsp pepper
2 TBS mustard
2 TBS Worcestershire sauce
1 tsp salt
1 can pinto or kidney beans, if desired
Brown ground beef with onion. Add other ingredients and simmer to blend flavors, about 15 min. Add beans, if using. Serve over hamburger buns.
Ruth
2 lbs ground beef
1 onion, cut up
1 cup ketchup
½ cup water
2 TBS sugar
½ tsp pepper
2 TBS mustard
2 TBS Worcestershire sauce
1 tsp salt
1 can pinto or kidney beans, if desired
Brown ground beef with onion. Add other ingredients and simmer to blend flavors, about 15 min. Add beans, if using. Serve over hamburger buns.
Ruth
Kabobs
BBQ Sauce
Chicken, in chunks
Bell Pepper (Red, Green, or/and Yellow)
Pineapple, in chunks
Onion, in chunks
Mushrooms, if desired
Kabob sticks
Marinate chicken in the BBQ sauce for about 45min to 1 hour. Layer the desired food items on the kabob sticks. Cook on the grill for about 10-20 minutes. Enjoy!
Ruth
Chicken, in chunks
Bell Pepper (Red, Green, or/and Yellow)
Pineapple, in chunks
Onion, in chunks
Mushrooms, if desired
Kabob sticks
Marinate chicken in the BBQ sauce for about 45min to 1 hour. Layer the desired food items on the kabob sticks. Cook on the grill for about 10-20 minutes. Enjoy!
Ruth
Taco Salad
This recipe freezes well for later use, if you don’t have a large crowd to feed. Feeds 10 to 12 people
2 ½ -3 lbs. Hamburger
4 cans tomato soup
2 packages Taco seasoning
Beans (optional)
1 (7oz) bottle hot taco sauce (optional)
2 cups ketchup
2 cans whole tomatoes
1 tsp. Chili powder
Bag of Fritos—original or chili cheese
Lettuce, chopped
Tomatoes, chopped
Olives, sliced
Cheese, grated
Salsa or taco sauce, if desired
Brown hamburger and drain grease. Add other ingredients and simmer a minimum of 15 minutes. Stir often to prevent scorching. Serve over crushed Fritos. Top with shredded lettuce, chopped tomatoes, olives, and grated cheese. You can use salsa or taco sauce on top also.
Ruth
2 ½ -3 lbs. Hamburger
4 cans tomato soup
2 packages Taco seasoning
Beans (optional)
1 (7oz) bottle hot taco sauce (optional)
2 cups ketchup
2 cans whole tomatoes
1 tsp. Chili powder
Bag of Fritos—original or chili cheese
Lettuce, chopped
Tomatoes, chopped
Olives, sliced
Cheese, grated
Salsa or taco sauce, if desired
Brown hamburger and drain grease. Add other ingredients and simmer a minimum of 15 minutes. Stir often to prevent scorching. Serve over crushed Fritos. Top with shredded lettuce, chopped tomatoes, olives, and grated cheese. You can use salsa or taco sauce on top also.
Ruth
Autumn Pork Chops
Makes 4 servings
4 pork Chops
4 Tbsp. butter divided
2 red apples, cored and halved
3 Tbsp. brown sugar, packed
2 tsp cinnamon
Arrange pork chops in a 13”x9” baking pan; spread one tablespoon butter over each pork chop. Lay one apple half cut-side down on each pork chop; sprinkle with brown sugar and cinnamon. Bake at 350 degrees for 30 to 45 minutes or until pork chop centers are no longer pink.
Ruth
4 pork Chops
4 Tbsp. butter divided
2 red apples, cored and halved
3 Tbsp. brown sugar, packed
2 tsp cinnamon
Arrange pork chops in a 13”x9” baking pan; spread one tablespoon butter over each pork chop. Lay one apple half cut-side down on each pork chop; sprinkle with brown sugar and cinnamon. Bake at 350 degrees for 30 to 45 minutes or until pork chop centers are no longer pink.
Ruth
Whole Wheat or White Pizza Crust
Makes 2 large pizzas
2 cups lukewarm water
2 tsp sugar
2 Tbsp Yeast
Combine and let rise for 10 minutes. Add:
1 tsp salt
¼ cup oil
¼ cup sugar
4 to 5 cups Whole wheat flour or white flour
Mix together for 5-7 minutes. If using whole wheat, put the dough in a bowl and cover with plastic wrap. Let it rise one to two times. Roll the dough into pizza shape and place on a greased pan. Spread with spaghetti sauce, mozzarella cheese and favorite toppings. Bake at 400 degrees for 20 minutes.
Tips for making great pizza: Cook the mushrooms, green peppers and onions before placing them on an uncooked pizza crust to prevent extra moisture from accumulating while cooking and prevent the crust from becoming soggy.
Ruth
2 cups lukewarm water
2 tsp sugar
2 Tbsp Yeast
Combine and let rise for 10 minutes. Add:
1 tsp salt
¼ cup oil
¼ cup sugar
4 to 5 cups Whole wheat flour or white flour
Mix together for 5-7 minutes. If using whole wheat, put the dough in a bowl and cover with plastic wrap. Let it rise one to two times. Roll the dough into pizza shape and place on a greased pan. Spread with spaghetti sauce, mozzarella cheese and favorite toppings. Bake at 400 degrees for 20 minutes.
Tips for making great pizza: Cook the mushrooms, green peppers and onions before placing them on an uncooked pizza crust to prevent extra moisture from accumulating while cooking and prevent the crust from becoming soggy.
Ruth
Pizza Crust
Use with Barbecue Chicken Pizza recipe or your own.
Serves 4 to 6
1 Tbsp. yeast or one yeast packet
1 cup warm water
1 Tbsp. sugar
¼ to ½ cup olive oil or cooking oil
1 tsp. salt
3 cups flour
Mix the yeast with water and sugar, then let it sit for 5 minutes. Stir in the oil and salt, then add the flour and knead until smooth, adding more flour if needed. Let the dough rest for 10 to 15 minutes. Roll the dough into a 13- to 14-inch circle; then place it in the bottom of a well-oiled Dutch oven. Curve the dough up the sides to create a shallow bowl for toppings. Top as desired, then cover and cook with 17 to 18 coals (or place in a 375 degree oven), with a 1 (bottom)-to-3 (top) ratio, for 20 to 30 minutes.
Tips for making great pizza: Cook the mushrooms, green peppers and onions before placing them on an uncooked pizza crust to prevent extra moisture from accumulating while cooking and prevent the crust from becoming soggy.
Herb Crust: To add a little zip to pizza, try adding herbs to the crust. Before adding flour, add 2 Tbsp. Parmesan cheese, ½ tsp. fennel seeds, ½ tsp. basil or oregano leaves, and ¼ tsp. garlic powder. Bread sticks can be made out of this recipe. Brush them with melted butter after cooking.
Ruth
Serves 4 to 6
1 Tbsp. yeast or one yeast packet
1 cup warm water
1 Tbsp. sugar
¼ to ½ cup olive oil or cooking oil
1 tsp. salt
3 cups flour
Mix the yeast with water and sugar, then let it sit for 5 minutes. Stir in the oil and salt, then add the flour and knead until smooth, adding more flour if needed. Let the dough rest for 10 to 15 minutes. Roll the dough into a 13- to 14-inch circle; then place it in the bottom of a well-oiled Dutch oven. Curve the dough up the sides to create a shallow bowl for toppings. Top as desired, then cover and cook with 17 to 18 coals (or place in a 375 degree oven), with a 1 (bottom)-to-3 (top) ratio, for 20 to 30 minutes.
Tips for making great pizza: Cook the mushrooms, green peppers and onions before placing them on an uncooked pizza crust to prevent extra moisture from accumulating while cooking and prevent the crust from becoming soggy.
Herb Crust: To add a little zip to pizza, try adding herbs to the crust. Before adding flour, add 2 Tbsp. Parmesan cheese, ½ tsp. fennel seeds, ½ tsp. basil or oregano leaves, and ¼ tsp. garlic powder. Bread sticks can be made out of this recipe. Brush them with melted butter after cooking.
Ruth
Barbecue Chicken Pizza
This is for all those campers out there.
Serves 4 to 6
1 recipe pizza crust (below)
1 cup barbecue sauce whatever kind you like
2 to 3 cups grated mozzarella cheese
½ onion, sliced thin
½ green pepper, sliced thin
1 tomato, sliced thin
1 to 2 cups cooked shredded chicken
Oil the 13- to 14- inch Dutch oven. Roll out the pizza crust and place it in the Pizza Crust recipe (below). Pour barbecue sauce over the crust and spread evenly. Top with chicken, cheese, and vegetables. Place sliced tomatoes on the top. Cover and cook with 17 to 18 coals (or put in a 375 degree oven), with a 1 (bottom)-to-3 (top) ratio, for 30 to 35 minutes or until the dough is cooked through. Rotate the lid and oven, and check pizza occasionally while cooking.
Ruth
Serves 4 to 6
1 recipe pizza crust (below)
1 cup barbecue sauce whatever kind you like
2 to 3 cups grated mozzarella cheese
½ onion, sliced thin
½ green pepper, sliced thin
1 tomato, sliced thin
1 to 2 cups cooked shredded chicken
Oil the 13- to 14- inch Dutch oven. Roll out the pizza crust and place it in the Pizza Crust recipe (below). Pour barbecue sauce over the crust and spread evenly. Top with chicken, cheese, and vegetables. Place sliced tomatoes on the top. Cover and cook with 17 to 18 coals (or put in a 375 degree oven), with a 1 (bottom)-to-3 (top) ratio, for 30 to 35 minutes or until the dough is cooked through. Rotate the lid and oven, and check pizza occasionally while cooking.
Ruth
Plain Meatballs
Makes 12-15 meatballs
1 lb ground beef (or turkey)
1 egg
1/2 cup bread crumbs
1/4 cup very finely chopped onion
1 tsp salt
1/2 tsp pepper
In a medium bowl, combine the ground beef, egg, bread crumbs, onion, salt, and pepper. Squish together with a fork or clean bare hands until well mixed. Form into 1-inch meatballs, Place in one layer on cookie sheet and bake at 375* for 15-20 minutes, turning them over halfway through baking. Scoop the meatballs off the cookie sheet, leaving behind the fat that has drained out of them, and use in any recipe that calls for meatballs (ex: with BBQ sauce, in spaghetti, appetizer on a toothpick).
Ruth
1 lb ground beef (or turkey)
1 egg
1/2 cup bread crumbs
1/4 cup very finely chopped onion
1 tsp salt
1/2 tsp pepper
In a medium bowl, combine the ground beef, egg, bread crumbs, onion, salt, and pepper. Squish together with a fork or clean bare hands until well mixed. Form into 1-inch meatballs, Place in one layer on cookie sheet and bake at 375* for 15-20 minutes, turning them over halfway through baking. Scoop the meatballs off the cookie sheet, leaving behind the fat that has drained out of them, and use in any recipe that calls for meatballs (ex: with BBQ sauce, in spaghetti, appetizer on a toothpick).
Ruth
Hawaiian Meatballs
Makes about 4 servings
1 14oz can pineapple chunks
1/4 cup brown sugar
2 TBS cornstarch
1/2 tsp ground ginger
1 TBS soy sauce
3 TBS vinegar
1 batch Plain Meatballs (recipe below)
1 green pepper, cut into large squares
1 onion, cut into large squares
Drain the pineapple chunks, pouring the juice into a measuring cup. Add enough water to the juice to make 1 1/4 cup of liquid. Pour this into a saucepan. (Save pineapple chunks for later.) Add to the juice in the saucepan the brown sugar, cornstarch, ginger, soy sauce, and vinegar. Bring to a simmer over medium heat, stirring constantly, until the sauce is clear and thickened. Dump in the entire batch of meatballs, cooked and drained, and let them simmer in the sauce for 5 minutes. Add the green pepper, the onion, and the pineapple chunks, bring to a boil, and cook for about 5 minutes more. Serve over rice.
Ruth
1 14oz can pineapple chunks
1/4 cup brown sugar
2 TBS cornstarch
1/2 tsp ground ginger
1 TBS soy sauce
3 TBS vinegar
1 batch Plain Meatballs (recipe below)
1 green pepper, cut into large squares
1 onion, cut into large squares
Drain the pineapple chunks, pouring the juice into a measuring cup. Add enough water to the juice to make 1 1/4 cup of liquid. Pour this into a saucepan. (Save pineapple chunks for later.) Add to the juice in the saucepan the brown sugar, cornstarch, ginger, soy sauce, and vinegar. Bring to a simmer over medium heat, stirring constantly, until the sauce is clear and thickened. Dump in the entire batch of meatballs, cooked and drained, and let them simmer in the sauce for 5 minutes. Add the green pepper, the onion, and the pineapple chunks, bring to a boil, and cook for about 5 minutes more. Serve over rice.
Ruth
Corn Bread
Serves 9
1 ¼ cups all purpose flour
¾ cup corn meal**
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
½ cup melted butter
1 egg, beaten
Preheat the oven to 375 degrees. Grease a 9-inch round springform or square pan. In a large bowl, stir together the cornmeal, flour sugar, baking powder, and salt. Make a well and pour in the milk, eggs, and melted butter. Stir together the wet and dry ingredients just until combined. Take care not to over mix; the batter should be slightly lumpy. Pour the batter into the prepared pan. Bake until the bread is golden brown around the edges and on top, 25-30 min. A toothpick inserted into the center should come out clean. Let stand for 15 min, release the pan sides (if using a springform pan), then cut into wedges or squares, and serve.
**In supermarkets, the most common type of is degerminated cornmeal, which has had its germ removed for a longer shelf life. For the best flavor, use stone-ground cornmeal, which is whole grain and fresher tasting (and should be stored in a airtight container in the refrigerator or freezer). Coarse-or medium-grind cornmeal may be substituted in this corn bread recipe.
Ruth
1 ¼ cups all purpose flour
¾ cup corn meal**
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
½ cup melted butter
1 egg, beaten
Preheat the oven to 375 degrees. Grease a 9-inch round springform or square pan. In a large bowl, stir together the cornmeal, flour sugar, baking powder, and salt. Make a well and pour in the milk, eggs, and melted butter. Stir together the wet and dry ingredients just until combined. Take care not to over mix; the batter should be slightly lumpy. Pour the batter into the prepared pan. Bake until the bread is golden brown around the edges and on top, 25-30 min. A toothpick inserted into the center should come out clean. Let stand for 15 min, release the pan sides (if using a springform pan), then cut into wedges or squares, and serve.
**In supermarkets, the most common type of is degerminated cornmeal, which has had its germ removed for a longer shelf life. For the best flavor, use stone-ground cornmeal, which is whole grain and fresher tasting (and should be stored in a airtight container in the refrigerator or freezer). Coarse-or medium-grind cornmeal may be substituted in this corn bread recipe.
Ruth
Green Beans
2 cans French cut green beans
1 can cream of chicken, celery or mushroom soup
¼ to 1/3 cup sliced almonds (optional)
¼ to 1/3 cup dry onions
Cook green beans in a pan on the stove for 10 minutes. Drain the liquid and add cream of soup and almonds, if using, and some of the dry onions. Use the remaining onions to cover the top just before serving.
Ruth
1 can cream of chicken, celery or mushroom soup
¼ to 1/3 cup sliced almonds (optional)
¼ to 1/3 cup dry onions
Cook green beans in a pan on the stove for 10 minutes. Drain the liquid and add cream of soup and almonds, if using, and some of the dry onions. Use the remaining onions to cover the top just before serving.
Ruth
Blue Ribbon Zucchini Bread
Makes 2 loafs
2 cups sugar
1 cup oil
1 tsp salt
1 tsp soda
¼ tsp baking powder
1 tsp cinnamon or pumpkin spice
3 cups flour
3 eggs, beaten together
2 cups zucchini
1 cup milk
1 cup dried cranberries or raisins
1 cup walnuts
Preheat oven to 350 degrees. Grease and flour two loaf pans. Cream together sugar and oil. In a separate bowl, sift together the salt, soda, baking powder, cinnamon or pumpkin spice, and flour. Add egg (already beaten together) to sugar mixture. Mix lightly until it is barely one color. Add flour mixture and zucchini, milk, dried cranberries or raisins and walnuts. Bake for 1 hour at 350 degrees.
Ruth
2 cups sugar
1 cup oil
1 tsp salt
1 tsp soda
¼ tsp baking powder
1 tsp cinnamon or pumpkin spice
3 cups flour
3 eggs, beaten together
2 cups zucchini
1 cup milk
1 cup dried cranberries or raisins
1 cup walnuts
Preheat oven to 350 degrees. Grease and flour two loaf pans. Cream together sugar and oil. In a separate bowl, sift together the salt, soda, baking powder, cinnamon or pumpkin spice, and flour. Add egg (already beaten together) to sugar mixture. Mix lightly until it is barely one color. Add flour mixture and zucchini, milk, dried cranberries or raisins and walnuts. Bake for 1 hour at 350 degrees.
Ruth
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