July 2011 Printable Recipes

July 2011 Printable Recipes Applesauce Loaf 1 pkg. yellow cake mix, 1 pkg. vanilla instant pudding, 4 eggs, 1 cup applesauce ½ cup water, ¼ cup oil, 1 ½ tsp. cinnamon, and ½ tsp. nutmeg ½ cup dried cranberries and ½ cup raisins In a large mixing bowl, combine cake mix, pudding mix, eggs, applesauce, water, oil, and spices. Beat on low speed for 1 minute to blend, then on medium speed for 3 minutes. Fold in cranberries and raisins. Spread batter in to two greased loaf pans. Bake at 350 F for 50-60 minutes or until a toothpick inserted in center comes out clean. Cool 20 minutes in pans before removing to wire rack. Chocolate Chocolate Muffins 1 pkg. chocolate cake mix, 1 pkg. chocolate instant pudding, 4 eggs 1 cup sour cream, ½ cup water, and 1/3 cup oil 2 cups chocolate chips In a large mixing bowl, combine cake mix, pudding mix, eggs, sour cream, water, and oil. Beat on low speed for 1 minute to blend, then on medium speed for 1 minute. Stir in chocolate chips. Spoon batter into two greased 12-cup muffin tins. Bake at 350 F for 20-25 minutes. Double Chocolate Cookies 1 pkg. devil s food cake mix, 2 eggs, ½ cup oil 1 ½ cups chocolate chips and ¾ cup chopped pecans In a large mixing bowl, combine cake mix, eggs, and oil. Beat on low speed for 1 minute or until well blended. Dough will be stiff. Stir in chocolate chips and nuts. Drop dough by rounded teaspoonful onto greased cookie sheet. Bake at 350 F for 8-12 minutes or just until set. Cool 1 minute before removing cookies to wire rack. Peanut Butter Chocolate Squares Filling: 1 cup butterscotch chips, 2/3 cup peanut butter chips, 1 can sweetened condensed milk, 2 tbsp. margarine In a saucepan, combine chips, sweetened condensed milk, and margarine. Heat, stirring occasionally, over low heat until chips are melted. Set aside while preparing chocolate mixture. Top and Bottom Layer: 1 pkg. Swiss chocolate cake mix, 2/3 cup margarine, softened, ½ cup milk ¾ cup chopped peanuts and 2/3 cup quick-cooking oats

In a large mixing bowl, combine cake mix, butter, and milk. Beat on low speed for 2 minutes or until smooth. Batter will be thick. Stir in peanuts and oats. Spread half the batter into a greased 9 x 13 pan. Spread filling over top. Drop remaining chocolate batter by small spoonfuls over filling. Spread carefully to cover filling as much as possible. Bake at 350 F for 30-35 minutes or until softly set. Squares will firm up on cooling. Cut into squares. Serve with ice cream! Onto some easy summer comfort food, recipes adapted from magazines, friends, and neighbours: Cowboy Casserole 1 large onion, diced, 1 12 oz. can of corned beef, or canned ham 1 lb. potatoes, peeled sliced and cooked (about 4 large potatoes) 1 14 oz. can beans in tomato sauce, or maple syrup, 1 tbsp. Worcestershire sauce, 1 tsp. beef bouillon powder, Pinch of herbs, Salt and pepper to taste Shredded cheese, optional Spread ½ of the onion slices over the bottom of a greased 1.75 litre casserole dish. Cut corned beef into slices and lay half on top of the onions. Add ½ of the potatoes. Drain beans and reserve the juice. Spread over potatoes. Add remaining onions, corned beef, and then potatoes. Add Worcestershire sauce to reserved sauce. Stir in beef bouillon, herbs, salt, and pepper. Add hot water to make liquids measure 7 oz. Pour over casserole. Cover and bake at 375 F for 35-40 minutes or until the onions are tender and casserole is heated through. Remove the cover for the last 10 minutes. Sprinkle with cheese. Serve with garlic toast or bannock. Bannock 6 cups flour, 1 tbsp. salt, 1/3 cup baking powder, 1 cup lard, 3 cups cold water Mix flour, salt, and baking powder in large bowl. Cut lard into dry ingredients. Add cold water, ½ cup at a time until you have soft dough. Knead gently 6-8 times. Press dough out on floured surface. Pat or roll to ½ thick. Cut with large circular cookie cutter. Prick with fork. Bake at 425 F for 8-10 minutes or until golden brown. Marinated Vegetables (Sigga) 1 head cauliflower, stem removed, washed and broken into florets 2 bunches broccoli, stems removed, washed and broken into florets 1 red pepper, sliced thin, 1 green pepper, sliced thin, 3 carrots, peeled and sliced into sticks, 1 bottle extra zesty lite Italian salad dressing Mix vegetables in large bowl. An ice cream pail works well. Pour ½ of the bottle of salad dressing over vegetables and toss. Add more if necessary to ensure all vegetables are coated. Chill at least 24 hours, stirring occasionally. Add diced cucumber and halved cherry tomatoes, just before serving.

Nancy s Note: We serve marinated vegetables at special functions such as birthdays or Christmas. To our recipe we add 1 can black olives drained, 1 can drained button mushrooms, Tommie Tomatoes, and instead of carrot sticks we add the small baby carrots. I love the olives and mushrooms. When we have a few cups of veggies left and they have been in the dressing for over a week I drain them and then stir fry the veggies to add as a side dish. No Fuss Taco Dip (Linda) 1 large pkg. cream cheese, softened, 1 cup lite sour cream, 1 tsp. taco seasoning, 3 medium tomatoes, diced, Grated cheese, if desired In glass pie plate, blend together cream cheese, sour cream, and taco seasoning. Spread to cover the bottom of the pan. Spread diced tomatoes on top of cheese mixture. Sprinkle with grated cheese if desired. Serve with taco chips or crackers. Strawberry Spinach Salad (my niece) 6 cups lettuce, 3 cups spinach, 1 ½ cups strawberries, sliced, 2 cans mandarin oranges, ½ cup toasted pecans, or almonds Dressing ½ cup honey, ½ cup raspberry jam, 2 tbsp. red wine vinegar, 2 tbsp. white vinegar, 2 tsp. poppy seeds, 2 tsp. Dijon mustard, 2 tsp. canola oil Toss lettuce, strawberries, and oranges together in large bowl. To mix dressing: melt honey and jam in the microwave. Add vinegars, poppy seeds, mustard, and oil. Mix well and pour over salad just before serving. Sprinkle with toasted pecans. Nancy s Recipes Summer time means ice-cold soups, cold salads, and easy meats that are cooked either on a BBQ or in a slow cocker. Vichyssoise This soup must be served very cold and is pronounced vihsh-ee-swahz; from Company s Coming Potato Book. It is a very thick and creamy soup. Peeled and cubed potatoes 4 cups 1 L Leeks (white part cut up) 3 3 Sliced medium onion 1 1 Parsley flakes 1 tsp 5 ml Salt 1 tsp 5 ml Pepper ¼ tsp 1 ml Ground nutmeg 1/16 0.5 ml Can of condensed chicken broth 10 oz 284mL Water 1¾ cups 425 ml (I substituted 3 cups of homemade chicken stock) Skim evaporated milk (or light cream) 2/3 cup 150 ml Milk 1 cup 250 ml

Chopped chives for garnish Combine first 9 ingredients in large saucepan. Cook until vegetables are tender. When cool pour vegetables and liquid into a blender or food processor and whirl until smooth. Stir in both milks; cover and chill for several hours. Sprinkle chives on top if wished. Makes 8 cups or 2 L. Tomatoes Piquant A delightful side dish when served very cold. The tomatoes should age for over a day in the fridge to get the best flavour. My mother picked up this recipe from my sister s Home Ec class Mazola Oil recipe pamphlet and then put it in the Thompson Day Care Centre Recipe Book in 1975. We couldn t make enough of this recipe, as it was a favourite dish at our fly-in fishing lodge especially when it was hot and humid. 6 ripe tomatoes peeled or use one large can whole tomatoes (photo has one large can diced tomatoes), 2/3 cup salad, ¼ cup Tarragon Vinegar, ¼ cup snipped parsley, ¼ cup sliced green onions, 2 tsp snipped thyme or marjoram or use ½ tsp dried (I used thyme), 1 tsp salt, ¼ tsp freshly ground pepper, and 1 clove garlic finely minced. Put the tomatoes in a container; in a jar add all the other ingredients. Shake well and pour over tomatoes, chill overnight. Strain the tomatoes into a side dish and serve. Couscous Greek Salad Nancy s own recipe. However you cook or don t cook couscous you should remember that the ratio is always 1 cup couscous to 2 cups liquid. If you don t heat the liquid it will take longer to soften the couscous. Different liquid flavours will make your recipes tastier. This is a small recipe and serves four. ½ cup couscous and 1 cup liquid (I used tomato juice) or chicken stock is just as good, ½ cup Kraft Greek Feta & Oregano Dressing, 1 tsp Cavender s No Salt Greek Seasoning, 1 tbsp Club House All Purpose Greek Seasoning, 1 large tomato or 2-3 small tomatoes, 2 cups diced cucumber, 1 cup or 1 small 6 inch fresh zucchini, 1 cup crumbled Feta Cheese, add red onions to your taste. (I don t add onions to ours). Mix all ingredients together and let sit in the refrigerator for at least 4 hours; make sure the couscous is tender before planning to serve. Easy Grilled Vegetables Chop peppers in 1/4s or 1/8s and marinate in a bag with your choice of oil based salad dressing such as Zesty French. You can also make up kabobs of small coins of zucchini, pieces of tomatoes, mushrooms or any vegetable that you like; marinate for at least 4 hours and then grill. Bread machine Buttermilk Cracked Wheat Loaf Instead of using water and buttermilk powder I used Buttermilk. I also substituted some corn flour for the whole wheat flour and did a combo of ground and whole flax with the cracked wheat 1.5 lb Loaf 2 lb Loaf 1 ¼ cup water 1 ½ cup water 1 ¼ tsp salt 1 ½ tsp salt 2 tbsp honey 2 tbsp honey 1 tbsp shortening 2 tbsp shortening 1 ½ cup whole wheat flour 1 ½ cup whole wheat flour

1 ¼ cup all purpose flour 2 cups all purpose flour ¾ cup cracked wheat ¾ cup cracked wheat 1/3 cup buttermilk powder ½ cup buttermilk powder 1 ¼ tsp bread machine yeast 1 ½ tsp bread machine yeast Measure the ingredients in order given to the baking pan and bake on Whole Wheat Cycle. Nancy s Pulled Pork This is another great recipe for either summer or winter. In summer the final stages of toasting the buns can be done on the BBQ. A crock-pot or oven can be used for the first stage, as long slow cooking is the key to tender meat. Buy a good-sized boneless pork shoulder (1/2 lb per person). Season the meat with your favourite rub such as Dave s Steak And Rib Rub the night before and keep in the fridge. Hint: I defrosted the meat in the refrigerator and had seasoned the frozen meat so it was well marinated by the time I was ready to slow cook it. Layer a crock-pot with chopped onions and add 1 cup fluid (I used apple juice). You can use ginger ale, root bear is popular, or beer if you fancy the flavour. Cook on low for up to 9 hours depending on the size of the roast. I cooked the pictured roast for 9 hours. I checked at 5 hours and it wasn t quite ready to be shredded easily. When the pork is done remove it and the onions from the crockpot and let rest for 10 minutes on a platter or cutting board. Using two forks shred the meat and add to another pot with the cooked onions. Pour your own homemade BBQ sauce or Bull s Eye sauce enough to cover the meat and reheat. While the meat is heating grill in the oven or on the BBQ any type of bun such as Kaiser; I used hot dog buns because that is what we had. One side of the bun had margarine and the other side had mayonnaise with a sprinkling of shredded cheese and then grilled until browned and cheese was melted. In summer serve with coleslaw (Americans like to eat their buns with the coleslaw in it and a pickle), baked beans, salads, pickles, home made sweet potato or potato fries or corn on the cob. In winter you can serve the pulled pork with scalloped potatoes or macaroni and cheese and salads or your choice of veggies. Banana Cake Cupcakes Because my children ate a lot of muffins my daughter, when first presented with a cupcake, instantly proclaimed them as being muffcakes. Now that has stuck and these are Banana Muffcakes for my grandchildren. Beat in a large bowl: 2/3 cup shortening, add 1 2/3 cup sugar and blend well, then add 3 eggs and mix. In a separate bowl mix together 2 1/3 cup flour, 1 ¼ tsp baking powder, 1 ¼ tsp baking soda, 1 tsp salt. Add slowly to the large bowl and mix well. Add1 ¼ cup mashed bananas (they should be very dark for the best flavour 3 medium) and 2/3 cup buttermilk.

For a cake you would grease and flour either 2 to 4 round 9-inch cake pans. For cupcakes place a paper liner in a muffin tin and fill 3/4 full with the banana mixture. Bake at 350 F for the cakes 35-40 minutes and for the cupcakes half the time and check to be sure they are done. Frost with Vanilla Butter Frosting or Peanut butter Frosting. 3 cups icing sugar, 1 ½ tsp vanilla, 1/3 cup margarine and add 2 tbsp of milk at a time until a good consistency. For Peanut Butter icing make the same except instead of margarine substitute it with the same amount of peanut butter. Fruit Cobbler This is a good cake for any type of fruit of your choice. I recommend that you make two square pans instead of one to have a smaller layer of cake with more fruit. Hint for cottage living: If you don t have cake mixes or want to make your own cakes use this recipe as a basis for your own cake mix. (See photos) All you do then is store the mix and at the lake add the eggs and liquid. White Cake 2 cups flour, 1 tbsp. baking powder, ½ tsp salt, ½ cup shortening, 1 ¼ sugar Blend all the ingredients in a bowl. In a small container add 2 eggs, 1tsp vanilla, and 1 cup milk. Mix into the flour mixture. Fruit Cobbler If you use the above recipe prepare two 8 or 9 inch square pans by greasing the sides and bottom. Then layer a generous amount of sweetened chopped fruit (in season) or you can use canned fruit pie filling in the first half of the pan. Top with half of the cake batter. Bake cake in a 375 F oven for 40-45 minutes or until cake is done. You can serve warm with vanilla ice cream, cereal cream, or a hot pudding sauce or cold. One cake pan makes 6-8 servings Quilters Recipes of the Month! Elaine s Tomato Soup Cake ½ cup butter, ½ shortening, 1 cup white sugar, 1 egg, 1 can tomato soup mixed with 1 tsp. soda, 2 cups flour, 1 tsp. baking powder, ½ tsp. ginger, ½ tsp. nutmeg, 1 cup raisins In a large bowl cream together butter, shortening and sugar. Add egg and tomato soup mixture. In small bowl, sift together flour, baking powder, ginger, and nutmeg. Gently stir dry ingredients into creamed mixture. Fold in raisins. Bake in a 9 x 9 square pan for 25-30 minutes at 350 F, or until a toothpick inserted in center comes out clean. Linda s Veggie Pizza 1 pkg. Pillsbury Crescent Rolls (235 g), 1 large pkg. cream cheese, 1/3 cup milk ½ cup light mayo, ¼ tsp. garlic powder, 1 tsp. dill weed, ½ cup shredded cheese (if desired), Chopped veggies: cauliflower, broccoli, cucumber, tomatoes, etc.

Unroll crescent rolls out onto greased pizza pan. Use fingertips to spread dough to edges of pan. Bake at 375 F for 7-8 minutes or until golden brown. Cool. Using hand mixer on low speed, blend cream cheese with milk, mayo, and garlic powder. Spread mixture onto cooled crust. Sprinkle with dill weed. Cover with desired finely chopped veggies. Press gently into creamed layer. Chill. Add shredded cheese just before serving. Cut into wedges. Sigga s Quilters Cheesecake (passed on from wonderful quilters!) 1 white cake mix, 1 small pkg. instant vanilla pudding, 1 cup water, ½ cup oil, 4 eggs Beat together and pour into a large 12 x 18 pan lined with parchment paper. Bake at 350 F for 20 minutes. Cool and add topping mixture. Topping ½ cup margarine, 1 egg, 1 pkg. cream cheese, 1 ½ cups icing sugar, 1 tin crushed pineapple, drained, ½ pint whipping cream, whipped (or 1 pkg. Dream Whip mixed according to instructions), 1 can cherry pie filling (or flavour of choice) Beat the margarine, egg, cream cheese, and icing sugar until smooth. Add the pineapple. Fold in the whipped cream or Dream Whip. Spread on cake. Top with cherry pie filling. Chill until ready to serve. May be made ahead and frozen. Linda s Three-Cheese Dip (from Epicure) 1 pkg. cream cheese, 1 cup real mayonnaise, ½ cup grated cheddar cheese ½ cup grated mozzarella, 1 tsp. Epicure Cheese Chives Bacon mix, 1 tsp. Epicure Lemon Dilly mix, 1 tsp. Epicure 3 Onion mix Combine all ingredients, mixing well. Spread into an ovenproof dish. Bake at 350 F for 20-30 minutes or until lightly browned on top. Serve with crackers or chips.