Recipes 5

Cheddar Cheese Quick Bread

  • 2 c. flour
  • 1 1/2 tsp. b. powder
  • 1/2 tsp. b. soda
  • 2 tsp dry mustard(optional)
  • 1 c. sharp cheddar, shredded
  • 2 eggs
  • 1 c. buttermilk, OR sour milk
  • 1/2 c. oil
  • Combine first 6 ingredients; set aside. Beat milk, oil and eggs until well blended.
    Add to flour mixture; mix until moist. Pour into a well greased loaf pan. Bake at 375 F. about 45 minutes. Cool 10 minutes.
     
     

    Country Mac and Cheese

  • 8 oz. macaroni
  • 1 medium onion, chopped
  • 1 medium green pepper, diced
  • 19 oz. can tomatoes
  • 6 oz. can tomato paste
  • 1 tsp. salt-n-pepper
  • 3/4 lb. sharp Cheddar cheese
  • Cook macaroni.Place in 2 qt. shallow casserole.
    Saute onion in butter until brown; add 1/2 cup water and remaining ingredients, except cheese.
    Bring to a boil. Pour over macaroni. Cut about 9 slices of cheese and set aside.
    Shred remaining cheese and add to macaroni. Stir lightly. Bake at 325 F., 1 hour; stir once during baking. Top with reserved cheese slices. Bake 5 minutes longer.
     
     

    Buttermilk Cheese Bread (machine)

  • 1 pkg. dry yeast
  • 3 c. bread flour
  • 1 tsp b. powder
  • 1 tsp salt
  • 1 Tbl. sugar
  • 1 c. buttermilk
  • 1/4 c. warm water
  • 1 c. grated cheese (your choice)
  • Place all ingredients in your machine according to your machine directions. Use the white bread setting.
     
     

    Creamy Green Pea and Cheese Salad

  • 1 cup sour cream, or yogurt
  • 3 Tbl. white wine vinegar
  • 1 tsp. salt
  • 32 oz. frozen green peas, thawed and drained
  • 1/3 cup chopped green onions
  • 1 cup shredded chedder cheese
  • 1/2 cup bacon bits
  • Mix sour cream, vinegar and salt in bowl. Stir in peas and onions.
    Place 1/2 pea mixture in a serving bowl. Top with 1/2 the cheese and bacon. Repeat layers. Cover and chill until served. Serves 12
     
     

    Banana split muffins

  • 1 1/2 c. flour
  • 1 c. sugar
  • 1 tsp.each baking soda and salt
  • 1 egg
  • 1/2 c. Miracle Whip (light, if making lo-fat)
  • 3 ripe bananas, mashed
  • Chopped nuts (?)
  • Mix dry ingredients in bowl. In mixer bowl, Beat egg with Miracle-whip.Add mashed bananas.Then add dry ingredients to wet ingredients, mix on low till just blended. Add nuts.
  • Pour into sprayed muffin pans or small loaf pans
    . Bake in preheated 375 F. oven, 20-25 min. for muffins
    , 30-35 min. for small loaves.
     
     

    Cherry Cream Cheese Pie

  • 1/4 c. sugar
  • 8 oz. Cool Whip and cream cheese
  • 1 can cherry pie filling
  • 9" graham crust
  • Cream sugar, cool whip and cream cheese together. Pour in graham cracker crust. Pour on pie filling, chill.
     
     

    Crustless pumpkin pie

  • 2 pk Unflavored gelatin
  • 2 tbl Cold water
  • 2 1/4 c. evaporated milk;
  • 16 oz Can solid pack pumpkin
  • 6 tbl Brown sugar
  • 2 tsp cinnamon
  • 1 tsp Vanilla
  • In bowl, sprinkle gelatin over cold water to soften; set aside.
  • In saucepan, heat 1 c. of the milk to just boiling.
    Slowly stir hot milk into gelatin; stir until gelatin is dissolved.
    Mix in: remaining milk, pumpkin, brown sugar, cinn, vanilla; set aside.
  • Spray 10-inch glass pie pan. Pour mixture into pan; chill until firm...Calories: 97 Fat: 2 g
     
     

    Apple-Nut Bread

  • Combine: 2 1/2 c. flour , 1 c. oats, 1/2 c. nuts , 1 Tbl. b. powder , 1/2 tsp. cinn, 1 tsp. salt,
  • Mix : 1/4 c. brown sugar , 3 eggs, 1/3 c. oil , 1 tsp. vanilla
  •   Mix well until smooth.  Stir in 2 c. (3 large) shredded apple
  • Add flour mixture, mix just til moistened.  Bake 325, 1 hr 15 min. or use pick to test. 
  • Cool slightly b4 taking from pan, Cool completely. -- Makes 1 loaf.

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    Cheesecake

  • Flatten 1 tube CRESCENTS in bottom of 13 x 9. Mix 2 (8 oz. )crm cheese, w/ 1 c. sugar & 1 Tbl. vanilla until creamy.
  • Spread this on rolls in pan. Flatten another tube; cover the cheese layer. Pour 1/2 c. melted butter over rolls.
  • Sprinkle w/ mixture of 1/2 c. sugar/ cinn. Bake 350, 30 min; cool; refrigerate b4 serving
     
     

     
     

    Rice Bread

  • SMALL
  • 1/2 c. cooked rice, 1/2 c. water, 2 tsp. butter/marg 1/4 tsp.EACH salt-n-sugar, 1 1/2 c. flour, 1 tsp. yeast
  • MEDIUM
  • 2/3 c. cooked rice, 2/3 c. water, 1 Tbl butter/margarine, 1/3 tsp. salt, 1/3 Tbl. sugar, 2 c. flour, 1 1/2 tsp. yeast
  • LARGE
  • 1 c. EACH cooked rice-n-water, 1 1/3 Tbl butter/margarine, 1/2 tsp. salt 1/2 Tbl.sugar, 3 c. flour, 2 1/2 tsp. yeast
  • Any type of rice may be used for different flavors, such as brown, wild, basmati, white, etc.
    Rice doubles in volume when cooked. Put in bread mach. according to your mach.

      • IMPOSSIBLE HOT FUDGE PUDDING CAKE

    • Mix: 1 c. Bisquick, 1/2 c. sugar, 3 Tbsp cocoa. Stir in 1/2 c.milk, 1 tsp. vanilla until blended.
    • Sprinkle w/ remaining 1/2 c. sugar, 1/3 c. cocoa. Pour 1 2/3 c.HOT water over top. DO NOT STIR.
    • Bake greased 8 sq. pan 350, 40 min. or top is firm. Dust w/P. sugar?Spoon into bowls while hot.

       
       

      CHERRY CUSTARD BARS

    • CRUST:.. Blend: 1 C. flour, 1/2 C. butter or marg., 3 T. P. sugar
      Press into a 9" square, bake at 350, approx. 20 min.
    • FILLING: Beat: 2 eggs, 1 C. gran. sugar, 1/4 C. flour, 1/2 tsp. baking powder, 1/4 tsp. salt, 1 tsp. vanilla , 3/4 C. chopt nuts, 1 C. chopt maraschino's.
    • Pour onto baked crust. Bake 350º 25 min. more. Cool before cutting.

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