Fruit Crisp
4 cups of apples, peaches, or rhubarb in a greased 8 x 8 pan.
Combine and mix together with a fork to make a crumb mixture:
1 cup flour
1 1/2 cup sugar (less sugar for apples or peaches)
1 tsp baking powder
3/4 tsp salt
1 unbeaten egg
Spread the crumb mixture over the fruit. Pour 1/3 cup melted butter over the crumb mixture and sprinkle with cinnamon.
Bake 350 for 45-50 minutes
Ingredients
1 can shoe-peg corn - drained
1 can French-cut green beans - drained
1 cup onions - chopped
1 small jar of pimento drained
1 can Lesueur peas - drained
1 bell pepper - chopped
1 cup celery = chopped
Marinade:
1 cup sugar
3/4 cup vinegar
1/2 cup oil
Mix vegetables together. Mix the marinade and pour over the vegetables to cover. Stir. Keep overnight in refrigerator before serving.
Ingredients
10 CUPS TORN BIBB OR BOSTON LETTUCE
1 CAN (11 OZ) MANDARIN ORANGES - DRAINED
1 CUP PISTACHIOS, COARSELY CHOPPED
1 CUP RAISINS
DRESSING:
1/4 CUP RICE VINEGAR
1 TABLESPOON CANOLA OIL
1 TEASPOON HONEY
1/2 TEASPOON SALT
1/4 TEASPOON PEPPER
1/4 TEASPOON GROUND GINGER
In a large salad bowl, combine the lettuce, oranges, pistachios, and raisins. In a blender, combine the dressing ingredients, cover and process until blended. Drizzle over salad, and toss to coat.
Makes 16 servings
Ingredients
4 lbs of seedless grapes
1, 8 ounce package cream cheese, at room temperature
8 ounces sour cream
1/2 cup granulated sugar
1 teaspoon vanilla
1 cup finely chopped pecans
1 cup packed light brown sugar
Directions
Wash and stem grapes and then set aside.
In a mixing bowl, add cream cheese, sour cream, granulated sugar and vanilla
Mix together until well combined.
Add the grapes and stir together by hand.
Transfer the mixture into a large serving bowl and set aside.
Finely chop enough pecans to make 1 cup.
Place pecans into a bowl and then add light brown sugar.
Stir together well.
Evenly sprinkle this on top of the grape mixture
Yogurt can be used instead of sour cream.
Donated by Sue Kritz Best Pie Ever
9 inch deep dish pie shell or homemade crust
3 cups of peaches, peeled and sliced
2 eggs
1 cup sugar
1/4 cup flour
Dash of salt
1 cup heavy cream
1 teaspoon vanilla
Put pie shell in 9 inch pie plate and form high fluted edge. Layer peaches in pie shell.
Beat eggs slightly, then blend in sugar, flour, and salt. Stir in cream and vanilla, blend well. Pour mixture over peaches.
Bake in preheated 375 degree oven for one hour or until knife inserted in center comes out clean. Cover edges of pie shell with foil to prevent over-browning.
Tina Few shared this delicious recipe
This recipe is from my mother who did like me and added syrups, icing, nuts, and chips. These are optional.
Ingredients
1 cup of butter, melted and cool
1 tablespoon of vegetable oil
11/4 cup of white sugar
1 Cup of brown sugar, packed
4 large eggs, room temp. With eggs add 2 teaspoons of milk
1 tablespoon of vanilla (pure)
3/4 teaspoon of salt
1 cup all purpose flour shifted
1 cup of good quality cocoa powder
2 tablespoons of chocolate syrup or Carmel syrup
milk and syrups, chips, nuts are optional but I like it chewy. I swirl the Carmel and mix in the chocolate syrup.
Preheat at 350 degrees
Cook for 25-30 minutes
For firm 35-40 minutes , let cool for 15 minutes for cutting or adding icing.
I don’t over blend. Mix all wet ingredients and the add to dry shifted ingredients. Gently fold. Pour into Square baking pans, cups, or molds. I used different molds depending on the season. Add sprinkles or colored sugar, or icing. I like to put the icing on while hot to melt it into the brownie.
4-6 Skinless Chicken Breasts
1 Jar Salsa
1/2 cup of water
1 (15 oz) can of black beans
1 (15 oz) can of corn (or pack of frozen)
Place chicken in crock pot, top with salsa and water. Coo on high for 2 1/2 hours. Take chicken out to shred and put back in pot. Add beans and corn. Cook for 15 to 20 minutes longer.
Recipe submitted by Patricia Henderson
Melt 1 stick of butter in a microwave bowl
Add:
1/2 cup cocoa
1 box powdered sugar
1 tsp vanilla
1/4 cup Carnation evaporated milk
Microwave 2 1/2 minutes
Beat mixture with mixer for 45 seconds
Pour into buttered dish
1 medium jicama
2 cups angel hair cole slaw
1 (11 ounce ) can Mandarian orange segments, drained, 1/4 cup juice reserved *
1/4 cup mayonnaise
3 tbsp apple cider vinegar
1/4 tsp fajita seasoning
1/2 tsp salt
1/4 tsp pepper
1/2 bunch fresh cilantro, leaves chopped
Directions:
Use a grater to shred 2 cups of jicama into a large bowl.. Add cole slaw and Mandarin orange segments, set aside.
In a small bowl, whisk together reserved Mandarin orange juice, mayonnaise, vinegar, fajita seasoning, salt and pepper.
Pour dressing over jicama mixture. Toss to mix thoroughly. Top with cilantro.
Serve immediately. **
Notes from Sheila
* I use real orange juice and added segments from fresh orange - cut up.
** To lessen the sugar use Mandarin oranges in lite syrup.
Also, next day leftovers are still good.
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