#2662 - Fried Sweet Corn

(by Shirley McNevich)

5 ears fresh sweet corn on the cob
1 cup water
4 TBSP butter
1 tsp. fresh ground black pepper (more if you wish)
a dash of salt (more if you wish)
1/2 cup flour
1/4 cup bacon grease

Peel the sweet corn, then slice off the corn kernels into a bowl. Scrape the cobs so any small kernels/juice also go into the bowl. Add flour, salt and pepper to the corn--stir well. Slowly add the water--stir until mixed. In a cast iron skillet over medium heat add the bacon grease--add corn mixture--cook/stir until bubbling hot. If mixture is too thick, add a little more water and stir again. Turn heat back to low--cut the butter into smaller pieces and dot the butter all over the top of the corn. Put a lid on the skillet (slightly tilted)--let the corn cook for 20-30 minutes or until tender, stirring every few minutes. Scoop the corn mixture into a serving bowl, then scrape off the crust that forms in the skillet and discard it.

#2661 - Sour Cherry Crisp

(by Shirley McNevich)

4 cups sour cherries (pitted--measure after pitting)
1 1/2 cups white sugar
4 TBSP flour + 1 1/2 cups flour
1 cup Quaker quick oats
1 cup Domino's dark brown sugar (packed)
1/2 cup butter
1/2 cup Crisco shortening

In a bowl add pitted cherries, white sugar and 4 TBSP flour--stir carefully to mix. Spread the cherry mixture into the bottom of a greased 9 x 13 cake pan. In a separate bowl add 1 1/2 cups flour, quick oats, brown sugar and butter--mix with a pastry blender to make crumbs. Sprinkle all of the crumb mixture evenly over the cherry mixture. Bake at 375 degrees for 35-45 minutes--topping should be browned.

#2660 - Quadruple Berry Crisp

(by Shirley McNevich)

1 cup fresh blackberries (washed and drained)
1 cup fresh red raspberries (washed and drained)
1 cup fresh blueberries (washed and drained)
1 cup fresh strawberries (washed, drained and cut into smaller pieces to match the size of the other berries)
4 TBSP white sugar
2 cups flour
2 cups Quaker quick oats
1 1/2 cups Domino's dark brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 cups butter

In a bowl add all of the berries and the white sugar--toss gently. In a separate bowl add flour, oats, dark brown sugar, cinnamon and nutmeg--stir until mixed. Add butter--mix with a pastry blender to make crumbs. Press half of the crumb mixture into the bottom of a greased 9 x 13 cake pan. Spread all of the berry mixture evenly over the top of the crust. Sprinkle the other half of the crumbs evenly over the berries. Bake at 350 degrees for 30-38 minutes or until top is browned. Cool to room temperature before serving.

#2659 - Mandarin Orange Jell-O Salad

(by Aunt Faye [Herman] Minier)

1 - 15oz. can Dole mandarin oranges (drained)
1 - 15oz. can Dole crushed pineapple (drained)
1 - 3oz. box orange Jell-O (dry)
1 large container cottage cheese
1 - 4oz. Cool Whip (thawed)

In a bowl add cottage cheese and orange Jell-O powder--stir well. Add drained oranges and drained pineapple--stir well. Add Cool Whip--stir well. Place mixture in a glass serving dish. Refrigerate until cold.

#2658 - Apple Fudge

(by Shirley McNevich)

1 cup plain applesauce
3/4 cup Parkay margarine
2/3 cup Carnation evaporated milk (NOT condensed)
3 cups white sugar
2 cups Fluff marshmallow cream
1 tsp. vanilla
2 cups Domino's powdered sugar (sifted--measure before sifting)
1 tsp. apple pie spice

In a saucepan over medium heat add applesauce, Parkay, evaporated milk and white sugar--cook/stir constantly to 235 degrees on a candy thermometer. Remove from heat--add Fluff, vanilla, apple pie spice and powdered sugar--stir quickly until well mixed and smooth. Pour mixture into a greased fudge pan. Cool completely. Cut into squares. Please note--this is a very sweet fudge.

#2657 - White Shortcake

(by Aunt Faye [Herman] Minier)

1 cup white sugar
2 TBSP softened butter
1 egg
1/4 tsp. salt
1 TBSP vanilla
1 cup milk
2 cups flour

In a mixer add white sugar and butter--beat. Add egg--beat. Add salt and vanilla--beat. Add milk--beat. Slowly add flour--beat. Pour batter into a greased 8 x 8 cake pan. Bake at 350 degrees for 20-25 minutes--test with a toothpick for doneness. Use as a shortcake, or frost as desired.

#2656 - Blueberry Delight

(by Aunt Faye [Herman] Minier)

Crust: 1 cup graham cracker crumbs; 1/4 cup butter (melted); 2 TBSP white sugar

Filling: 1 envelope Dream Whip; 1 cup Domino's powdered sugar; 1 - 8oz. Philadelphia cream cheese (softened)

Topping: 1 can blueberry pie filling

In a bowl add graham cracker crumbs, melted butter and white sugar--stir to mix. Press the mixture into the bottom of an 8" square baking pan. Prepare Dream Whip according to envelope directions--set aside. In a mixer add cream cheese and powdered sugar--beat. Add prepared Dream Whip--beat. Spread the cream cheese mixture over the graham cracker crust. Refrigerate for 1 hour, then spread blueberry pie filling all over the top. Refrigerate until cold.

#2655 - Whipped Strawberry Salad

(by Aunt Faye [Herman] Minier)

1 - 6oz. box strawberry Jell-O
2 cups boiling water
1 pint frozen strawberries
1 - 10oz. can Dole crushed pineapple (drained)
2 ripe bananas (peeled and mashed)
Cool Whip

In a bowl add strawberry Jell-O and boiling water--stir until dissolved. Add frozen strawberries--stir until melted. Add drained pineapple and mashed bananas--stir until mixed. Pour mixture into a glass baking dish. Refrigerate overnight. Spread Cool Whip on top before serving.

#2654 - Gingerbread Crumb Cake

(by Aunt Faye [Herman] Minier)

1/2 cup Crisco shortening
1 cup white sugar
2 cups flour
1/2 tsp. ginger
1/2 tsp. cinnamon
1 tsp. baking powder
1 egg
2 TBSP Brer Rabbit green label baking molasses
1/2 tsp. salt
1 tsp. baking soda
1 cup buttermilk

In a bowl add flour, ginger and cinnamon--stir. Add Crisco--mix with a pastry blender to make crumbs. Reserve 1/2 cup of the crumb mixture, and set the remaining crumb mixture aside. In a mixer add white sugar, egg and molasses--beat. Add baking powder, baking soda and salt--beat. Add buttermilk--beat. Add crumb mixture--beat. Pour batter into a greased 9 x 13 cake pan. Sprinkle the reserved crumbs over the top of the batter. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness.

#2653 - Quick Strawberry Frosting

(by Shirley McNevich)

1/2 cup Crisco shortening
1/2 cup softened butter
2 tsp. vanilla
4 cups Domino's powdered sugar
1/8 cup mashed/blended fresh strawberries

In a bowl add some fresh strawberries--mash them with a potato masher, then put them in a blender. Blend the berries on high speed until almost liquid. In a mixer add Crisco and softened butter--beat. Add vanilla and 1/8 cup of the blended strawberries--beat. Slowly add powdered sugar--beat until smooth and creamy. If frosting is too thick, add a little milk and beat again. If frosting is too thin, add a little more powdered sugar and beat again.

#2652 - Cocoa Cookie Frosting

(by Aunt Faye [Herman] Minier)

4 TBSP softened butter
2 cups powdered sugar (sifted--measure before sifting)
1/3 cup Hershey's cocoa
2 tsp. vanilla

In a mixer add butter and vanilla--beat. Add cocoa--beat. Slowly add powdered sugar--beat until smooth. Use this mixture to frost cookies.

#2651 - Buttermilk Devil's Food Cookies

(by Aunt Faye [Herman] Minier)

2 3/4 cups sifted flour (measure before sifting)
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup Hershey's cocoa
1/2 cup Parkay margarine (softened)
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
1 tsp. vanilla
1/2 cup chopped nuts (optional)

Into a bowl sift the flour, baking powder, baking soda and salt. In a mixer add white sugar and Parkay--beat. Add eggs--beat. Add cocoa, buttermilk and vanilla--beat. Add chopped nuts--beat. Slowly add flour mixture--beat. Drop by spoonfuls on to greased cookie sheets. Refrigerate batter overnight. Bake at 350 degrees for 8-10 minutes. Frost with chocolate frosting if desired.

#2650 - Fruit Cocktail Delight

(by Aunt Faye [Herman] Minier)

1 - 30oz. can Dole fruit cocktail
1 - 3oz. box Jell-O (any fruit or berry flavor)
1 - 8oz. Philadelphia cream cheese (softened)
2 TBSP milk
1 envelope Dream Whip

In a saucepan add fruit cocktail and its juice--cook/stir over medium heat until boiling. Remove from heat--add Jell-O and stir well until dissolved. Let it cool to room temperature. In a mixer prepare Dream Whip according to envelope directions. When Dream Whip is ready add milk and cream cheese to Dream Whip--beat until smooth. Pour fruit cocktail mixture into a 9 x 13 glass dish. Refrigerate until firm. Once firm, spread Dream Whip mixture all over the top--refrigerate until cold.

#2649 - Pineapple Lemonade Punch

(by Shirley McNevich)

1/2 cup Country Time lemonade mix
2 cups cold water
2 - 24oz. cans Dole pineapple juice (cold)
2  - 12oz. cans of Sprite soda (cold)
1 or 2 oranges (sliced but not peeled)

In a punch bowl add lemonade mix and cold water--stir until dissolved. Add pineapple juice--stir until mixed. Taste the punch--if you want a more sour flavor, add a little more lemonade mix and stir until mixed. When ready to serve, add both cans of Sprite--stir until mixed. Float the orange slices on top.

#2648 - Hawaiian Strawberry Punch

(by Shirley McNevich)

1 - 32oz. can original Hawaiian punch
1 - 32oz. can pineapple juice
1 can frozen Minute Maid orange juice concentrate (no pulp)
1 - 2 liter bottle bottle of Sprite OR 7Up
1 box frozen strawberries (thawed)
2 oranges (sliced but not peeled)

Refrigerate Hawaiian punch, pineapple juice and Sprite until very cold. In a punch bowl add Hawaiian punch, pineapple juice and frozen orange juice concentrate--stir until orange juice thaws and mixes. Add thawed strawberries--stir. Add Sprite--stir to mix. Float the orange slices on top.

#2647 - Sausage Dip

(by Shirley McNevich)

1lb. loose fresh sausage
1 can original Rotel tomatoes and chilis
1 - 8oz. Philadelphia cream cheese (cubed and softened)

In a skillet add loose sausage--cook/stir over medium heat until browned, then drain. In a crockpot add browned sausage, Rotel and cream cheese--stir until mixed. Turn crockpot on medium until mixture is hot--stir. Turn heat back to low and serve dip warm with tortilla chips.

#2646 - Potato Tomato Bake

(by Shirley McNevich)

1lb. ground chuck
1 medium onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 cup (or more) chopped tomatoes
1 1/2 pounds garlic mashed potatoes
1 cup shredded cheddar cheese
1/4 cup chopped tomatoes
4 slices cooked bacon (crumbled)
2 green onions (chopped)

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until meat is browned, then drain off any grease from the beef. Add 1 cup (or more) chopped tomatoes to hot beef mixture--stir to mix. Press the beef mixture into the bottom of a greased 9 x 13 glass baking dish. Spread the mashed potatoes over the beef mixture. Bake uncovered at 350 degrees for 25 minutes, remove from oven, sprinkle 1/4 cup chopped tomatoes, chopped green onions, bacon and cheese all over the top. Return to oven and bake another 15 minutes or until heated through.

#2645 - Potato Chicken

(by Shirley McNevich)

Topping: 1 3/4 cups water; 1 cup milk; 2 1/4 cups dry potato buds (mashed potato mix); 1 envelope Good Seasons ranch dressing mix (dry); 1 beaten egg

Bottom: 2 cups cooked chicken OR turkey (cut into bite sized pieces); 2 cups frozen mixed vegetables (thawed); 2 - 10.75oz. cans Campbell's cream of chicken soup; 1/2 cup chicken broth

In a saucepan add chicken pieces, thawed vegetables, both cans of soup and the chicken broth--cook/stir over medium heat until boiling. Once boiling, remove from heat and pour mixture into a greased 9 x 13 glass baking dish. Topping: in a separate saucepan add water--bring to a boil. Remove from heat--add milk--stir to mix. Add dry potato buds and dry ranch dressing mix--stir until mixed. Let the potato mixture stand for 1 minute, then add the beaten egg--stir well. Cool the potato mixture for 5 minutes, then stir again. Spread the potato mixture over the top of the chicken mixture. Bake at 375 degrees for 25-30 minutes.

#2644 - Dark Pecan Bars

(by Shirley McNevich)

Crust: 2 cups flour; 1/2 cup Domino's powdered sugar; 2 sticks softened butter
Batter: 3 eggs; 1 cup white sugar; 1 cup Kayro dark corn syrup; 1 tsp. vanilla; 1 TBSP flour; 2 TBSP butter (melted); 1 cup chopped pecans

Crust: in a bowl add 2 cups flour, powdered sugar and 2 sticks butter--mix with a pastry blender to make crumbs. Press the crumb mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 12-15 minutes. In a mixer add eggs and white sugar--beat. Add corn syrup and vanilla--beat. Add 1 TBSP flour, melted butter and chopped pecans--beat. Spread the batter over the hot baked crust. Bake at 350 degrees for 25-30 minutes or until lightly brown on top. Cool completely. Cut into bars or squares.

#2643 - Cream Cheese Jell-O Salad

(by Shirley Ross - friend)

1 - 29oz. can fruit cocktail (drained but save the juice)
2 - 3oz. boxes lime Jell-O
1 - 8oz. Philadelphia cream cheese (softened)
2 TBSP milk
1 - 8oz. Cool Whip (thawed)
1 - 3oz. box cherry Jell-O
1/4 cup maraschino cherry pieces (drained)

Place the drained fruit cocktail juice in a saucepan--cook/stir over medium heat until boiling. Once boiling, remove from heat and add both boxes of lime Jell-O--stir until dissolved. Let it cool to room temperature. In a mixer add cream cheese and milk--beat. Remove from mixer--add drained fruit cocktail, maraschino cherry pieces and lime Jell-O mixture--stir until mixed. Add the Cool Whip--stir until mixed. Pour the mixture into a 9 x 13 glass baking dish. Refrigerate until cold and set. Prepare cherry Jell-O according to box directions--let it cool to room temperature. Remove lime Jell-O mixture from refrigerator--pour cherry Jell-O liquid over the top. Refrigerate overnight.