Misc. Recipes

I love to save recipes from a number of different places - the problem is getting them typed and put into my computer cookbook (Shop ‘NCook) so I can find them when I need them. Well, I decided to “kill two birds with one stone” and type a few into this week’s column so I can get started on this project. There is no rhyme or reason to them - they are just added in the order that I pulled them out of the bin.

Rhubarb Layered Dessert

In a 9x13-inch pan, layer the following ingredients. DO NOT MIX ANYTHING TOGETHER.
4 c. rhubarb, cut up
1 c. miniature marshmallows
3 oz. pkg. strawberry gelatin
1 1/2 c. butter
1 white or yellow cake mix (do not use the kind with pudding in it)
Bake at 350 degrees for 1 hour.

Make-Ahead Eggs Benedict

4 English muffins, split and toasted
16 thin slices Canadian-style bacon
8 eggs
1/4 c. butter
1/4 c. flour, or more
1 t. paprika
1/8 t. ground nutmeg
2 c. milk
2 c. shredded Swiss cheese
1/2 c. dry white wine
1/2 c. crushed corn flakes (about 1 cup before crushing)
1 T. butter, melted
In 9x13-inch baking dish arrange muffins, cut side up. Place 2 bacon slices on each muffin half. Half fill 10-inch skillet with water; bring just to boiling, Break 1 egg into a dish. Carefully slide egg into water. Repeat with 3 more eggs. Simmer, uncovered, 3 minutes or till just set. Remove eggs with a slotted spoon. Repeat with remaining eggs. Place 1 egg on top of each muffin/bacon stack; set aside.
FOR SAUCE: In a medium saucepan melt 1/4 c. butter. Stir in flour, paprika, nutmeg, and 1/8 t. pepper. Add milk all at once. Cook and stir till thickened and bubbly. Stir in cheese till melted. Stir in wine. Carefully spoon sauce mover muffin stacks Combine corn flakes and 1 T. butter; sprinkle over muffin stacks. Cover; chill over night. To serve, bake, uncovered, in a 375 degree oven fro 20-25 minutes or until heated through. Makes 8 servings.

Butter Rings

2 pkgs. dry yeast
1/4 c. lukewarm water
3 eggs
1 T. vanilla
1/2 pint sour cream
1/2 c. butter
4 c. flour
3 T. sugar
1 t. salt
Dissolve yeast in water; set aside. Beat eggs; add vanilla and sour cream; set aside. Combine butter, flour, sugar and salt; mix as for pie dough. Add yeast mixture to egg mixture, then add to flour mixture. Mix well. Place dough in floured cloth or towel; wrap loosely. Refrigerate overnight. Divide dough into 2 portions; twist together. Shape into circle; place in butter 8-inch pie pan. Let rise until double in bulk. Bake at 325 degrees for 25 minutes.

Airy Cheese Rolls

1 pkg. dry yeast
1/4 c. warm water
1 3/4 c. milk, scalded
1 c. shredded sharp American cheese
1/4 c. sugar
2 T. shortening
1 t. salt
4 c. sifted all-purpose flour
1 egg, beaten
1/2 c. cornmeal
Soften yeast in warm water. Combine milk, cheese, sugar, shortening and salt in large bowl of electric mixer; stir until cheese melts. Cool to lukewarm. Add 2 cups flour; beat at medium speed with mixer for 2 minutes. Add egg, yeast, cornmeal and remaining flour; beat for 2 minutes. Cover; let rise in warm place until doubled in bulk, about 1 1/2 hours. Stir down. Fill greased 2 1/2-inch muffin pans 1/2 full. Cover, let rise until doubled in bulk, about 45 minutes. Bake at 375 degrees for 15 to 20 minutes.

Rueben Roll-Ups

8 oz. pkg. cream cheese, softened
3 T. spicy brown mustard
1/4 t. prepared horseradish
5 (10 inch) flour tortillas, room temperature
7 (2 oz.) pkgs. thinly sliced deli corned beef
15 thin slices Swiss cheese
14 oz. can sauerkraut rinsed and well drained
In a small bowl, beat the cream cheese, mustard and horseradish until blended. Spread a heaping tablespoon of mixture over each tortilla. Layer each tortilla with eight slices of corned beef, three slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 c. sauerkraut. Roll up tightly. Chill for 1 hour. Cut each roll-up into 1/2-inch slices. Yield: about 8 dozen

Barbecue Wieners

1 c. grape jelly
1 jar. chili sauce
1/4 c. catsup
2 pkgs. wieners
Slice wieners into bite-sized pieces. Put in crock pot with above ingredients. Heat though.

Guacamole Dip

2 med. avocados, peeled
8 oz. cream cheese
1/2 t. salt
1/4 t. hot pepper sauce
1 T. lemon juice
1/4 c. finely minced onions
1/4 t. garlic salt
Mash avocados with juice. Combine all ingredients and blend well. Serve with chips. Makes about 3 cups.

Upside-Down Apple Pie

1/4 c. softened butter
1/2 c. packed brown sugar
1/2 c. sugar
2 T. flour
5 c. sliced, peeled apples
1/2 c. pecan halves
Pastry for a 2-crust 9-inch pie
1/2 t. cinnamon
Whipped cream or ice cream
Spread butter evenly on bottom and sides of a 9-inch pie plate. Press pecan halves, round side down, into butter. Pat brown sugar evenly over pecans. Place 1 round of pastry over brown sugar, gently pressing down. Trim pastry even with rim of pie plate.
FILLING:
In a small bowl, combine the sugar, flour and cinnamon. Arrange 1/2 the apples on the pastry; sprinkle with 1/2 of the sugar mixture. Repeat apple and cinnamon mixture layers. Place remaining pastry on top. Trim top crust 1/2-inch beyond edge of pie plate. Fold top crust under bottom crust; flute edge. Cut slits in top crust. Cover the edge with foil to prevent over-browning during baking. Place pie on a baking sheet to catch juices. Bake at 375 degrees for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until apples are tender and crust is golden. Cool for 5 minutes. Loosen edges of pie carefully and invert onto a serving platter. Cool. Serve with shipped cream or ice cream.

Glorified Crackers

1/2 c. chopped nuts
1 c. sweetened condensed milk
1` c. chopped dates
1 t. vanilla
Cook over low heat until thick. Stir often, it sticks easily. Spread on unsalted side of Ritz crackers. Bake at 350 degrees for 8 minutes.
FROSTING:
3 T. melted butter
3 T. milk
2 c. powdered sugar
Stir until smooth. Frost cookies while they are still warm. Keep frosting on warm burner to keep it soft while frosting cookies, it hardens fast. Print this post