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For those who have submitted 10 recipes!
Angel Food Ice Cream Cake / Berni's Apple Strudel / Brandie & LeAnn's Fried Rice / Cheaters Chili / Enchilada Sauce / Granny Kirk's Dinner Rolls / Indian Fry Bread / Macaroni Shrimp Salad / Mom's Cornish Hens / No Fail Fudge / Yassy's Teriyaki Chicken /
1 angel food cake, 8 inch
1/2 gallon vanilla ice-cream, slightly softened
2 qt. fresh strawberries
sugar or sugar substitute, to taste
* Cut the cake in half; tear one half into small pieces and set aside.
* Cut the other half into 12 to 14 thin slices and arrange in the bottom of a, wax paper lined, 13" x 9" x 2" baking pan, overlapping as needed to cover bottom.
* Spread softened ice cream over cake, pressing down to smooth.
* Gently press the small cake pieces into the ice cream.
* Cover and freeze.
* Just before serving, slice strawberries and sweeten to taste.
* Cut dessert into squares and top with strawberries.
SERVES: 15
1 lb. shell macoroni
1 stalk celery, diced
2 bunches scallion green onions, diced
1 large bell pepper, diced
1 large jar pimentos, diced
4 cans shrimp, drained
mayonaise, pepper, salt, celery salt, garlic salt - to taste
6 hard boiled eggs, grated
* Cook macaroni, and let it cool.
* Add next three items and toss.
* Add pimentos, and eggs.
* Mix until blended.
* Add the mayonaise and seasonings.
* Before serving, add the shrimp.
* Toss lightly.
In my Mother's words; "Salad done!"
"These are the best dinner rolls you'll ever make, IF you follow the instructions to the T."
8 cups flour
3/4 cup sugar
2 pkgs of yeast
1 1/2 tsp. salt
1 1/12 cups of powdered milk
1/4 cups melted Butter Flavored Crisco�
(cooled down some)
1 egg
4-4 1/14 cups of warm water
* Combine flour, sugar, yeast, salt, and powdered milk together and mix well with your hands.
* Add egg, and melted Crisco�.
* Then start adding warm water.
* Start with about 2 cups of water.
* Then begin mixing by hand.
* Slowing add the rest of the water, a little at a time, until dough is mixed well.
* Let rise until dough about twice its original size.
* After it has risen, add a little more melted Butter Flavored Crisco� (about a couple of tsps.)
* Then knead the dough, real easy and slow, to where it is takes good form. But, it's still soft and moist.
* Don't over knead.
* Melt some more Butter Flavored Crisco� to dip the dough in before placing them on the pans.
"You can use a standard size cookie sheet for this."
* Pinch of a ball of dough from the mixture, about the size of a plum or a little bigger.
* Softly knead it in your hand just a little bit.
* Dip it, on both sides, in the additional melted Crisco�, just a thin coat.
* Put them on the cookie sheet (they can be touching).
* Bake at 375� F. until golden brown.
Makes about two cookie sheets full.
"ENJOY, IF YOU DO IT RIGHT YOU WILL."
2 cups sugar
3/4 cup of evaporated milk
1/4 cup cocoa
2 Tbsp. light corn syrup
2 Tbsp. butter or margarine
1 tsp. vanilla extract
walnuts (optional)
* Grease a shallow pan and set aside.
* Fill sink half full of cold water.
* In a sauce pan combine; sugar, milk, cocoa and syrup.
* Cook while stirring over medium to high heat.
* Boil to the soft ball stage. (around 234� F. if you use a candy thermomoter)
* Remove the sauce pan from heat.
* Add butter and vanilla.
* Place in the sink.
* Cool slightly, then beat well until the mixture thickens and looses its sheen.
* Pour quickly into the greased pan.
* Put nuts on top, if used.
* Once cooled, cut into squares.
1/2 cup flour
4 heaping Tbsp. of red chili pepper, 'mild' to 'hot', your choice.
4 Tbsp. garlic powder
1 small can tomato sauce
1 1/2 tsp. Crisco�
1 1/2 cups water
* Mix all together.
* Simmer on low heat, until thick like gravy.
* Use now, or can be refrigerated for later use.
1 large can STOKES� green chili, or other good brand canned chili
1 can of water, using the can chili came in
garlic, to taste
1 medium can ORTEGAS� Diced Green Chilies
1 small can chopped tomatoes
1 1/2 - 2 pounds pork, diced
* Add 3/4 of the can of chili.
* Add the can of water.
* Add garlic.
* Fry diced pork until cooked.
* Add the other ingredients.
* Simmer for about 30 minutes.
"Now you have a fast, but good chili."
1 lb. chicken breast, boneless-skinless
2 cups rice
1/2 lb. broccoli florets
1 pkg. Shilling's� Teriyaki Sauce Blend
* Marinate chicken in Teriyaki Sauce Blend for a minimum of 3 hours (the longer the better for flavor).
* Place chicken in baking pan, and cover with foil.
* Bake chicken with Teriyaki Marinade Sauce at 350� F.
* Boil broccoli, with butter and salt to taste, until cooked.
* Cook rice.
* Cut chicken into bite size pieces.
* Add all together including Marinade Sauce.
* Mix well, then eat.
Yields approx. 4 servings.
4 Cornish hens (1 1/2 lbs. each)
salt
1 jar all-fruit apricot spread (10 oz.)
1 tsp. ground cinnamon
Reynolds Wrap Aluminum Foil
Preheat oven to 400� F.
* Line a 14x10x2 inch baking pan with foil; set aside.
* Remove giblets from hens.
* Rinse hens with cold water and pat dry.
* With scissors or kitchen shears, remove skin from hens, if desired.
* Tuck wings under back and tie legs together.
* Place hens, breast side up, in foil-lined pan.
* Sprinkle hens with salt.
For apricot glaze:
* In small bowl, combine apricot spread and cinnamon.
* Brush hens with apricot glaze; set aside remaining glaze.
"To prevent over-browning and preserve juiciness; use a foil tent. Crease a sheet of aluminum foil crosswise through the center to form a "tent". Leaving 1 to 2 inches between top of hens and tent for heat circulation. Place foil tent over hens. Crimp foil onto long sides of pan to hold in place."
* Bake 20 minutes.
* Removed foil tent; brush with glaze.
* Brush with glaze two more times, bake uncovered until hens are tender and juices run clear (30 to 35 minutes longer).
Makes: 4 servings.
4 cups cooked rice
1 lb. bacon, cut in bite size pieces
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
3 eggs scrambled
Season with:
3/4 tsp. sugar
4 Tbs. soy sauce
1/4 tsp. salt
dash of pepper
* Cook bacon in skillet.
* Remove excess fat and save.
* Leave approx. 3 Tbs. fat in pan.
* Removed cooked bacon, place in a bowl and set aside.
* Scatter onion, celery, and green pepper into skillet.
* Cook until vegetables are transparent. (Color will become more brilliant.
* Remove vegetables from pan when crisp/tender.
* Set aside.
* Combine sugar, soy sauce, salt, and pepper.
* Combine all ingredients.
* Use extra bacon grease to taste.
Serves 4
4 Tbs. honey
3 Tbs. liquid cooking oil
1 Tbs. salt
2 tsp. baking powder
2 cups hot water
1 pkg. dry yeast
2-4 cups flour
* Start dough mixture 2-2 1/2 hours ahead, to allow time for rising.
* Mix honey, oil, salt, stir in hot water, mix well.
* Sprinkle the yeast on top of the mixture.
* Cover and let stand for 10 minutes or until yeast bubbles.
* Add flour and baking powder, stir well.
* Add flour until dough is firm.
* Place dough in greased bowl until it bubbles.
* Punch down, divide into piles then let rise.
* Get ready to fry.
* Fry and fix like a pancake.
1 1/2 cups flour
1/4 tsp. salt
2 Tbs. Wesson� oil
2 Tbs. Vinegar
1 egg, beaten
1/2 cup luke warm water, apporx.
1 cup melted butter
2 cups bread crumbs, browned in butter
Filling:
2 lbs. cooked apples, peeled, cored, and sliced
melted butter
1 tsp. cinnamon
3/4 cup sugar
Optional items to add to filling:
grated lemon rind
3/4 cup raisins
3/4 cup nuts, finely chopped
* Sift flour into a large bowl.
* Make a well in the center.
* Combine salt, oil, vinegar, and beaten egg then pour into well.
* Using finger tips or fork, work flour into liquid, gradually adding water as needed to make a soft sticky dough.
* Knead vigorously on lightly floured board.
* Scrapping dough off board as necessary with a knife.
* As you knead, keep lifting and dough and slapping it against the table, raising it and bringing it down hard for about 15 minutes or till dough has been slapped down onto the board about 115 times. (By this time it should be elastic, smooth and no longer sticky.)
* Warm a bowl, by rinsing it in very hot water, dry throughly and sprinkle lightly with flour.
* Shape dough into a ball, place in bowl, brush top with oil and set to rest 30 minutes in warm corner of kitchen.
* Cover a large table with pastry cloth or table cloth that hangs over the edges.
* Sprinkle with flour, especially the center of cloth.
* Place dough in the center and sprinkle with flour.
* Using a floured rolling pen, roll into a large square (as thin as possible).
* Turn dough several times during rolling process, so it does not stick.
* Remove all jewerly and coat hands with flour.
* Slip your tightly closed fist under dough.
* Working from center, begin to stretch it with a hand over hand motion.
* Work towards edges.
* Move around table so dough will be evenly strecthed towards all sides.
"It should become as thin as tissue paper."
* Let sheet dry slightly, about 10 minutes, but do not let it become brittle.
* Before covering with apple mixture, brush melted butter onto entire surface of dough.
* Sprinkle with bread crumbs.
* Place filling in a row along one end of the sheet of dough.
* Roll strudle, starting from filling end and using the table cloth to help lift and turn dough, as you would for a jelly roll.
* The last roll of dough should flip the strudle onto a greased baking sheet or jelly roll pan. Turn into a horseshoe if two long for pan.
* Bake at 350� F. for 1 hour.
* Brush several times with melted butter.
"Strudle is done when dough is crisp as parchment and golden brown."
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