Onion Rings
3 large Spanish onions
vegetable oil
1/2 cup milk
1 egg
3/4 cup all-purpose flour
1/2 teaspoon salt
Peel onions under running cold water. Cut
into 1/4 inch slices and separate into
rings. Heat oil (1 inch) in 3-quart
saucepan to 375 F. Beat remaining
ingredients with hand beater until smooth.
Dip each ring into batter, letting excess
drip into bowl. Fry a few onion rings at a
time in hot oil, turning once, until
golden brown, about 2 minutes drain.
4 servings.
PIZZA ROLL-UPS
1 loaf frozen bread dough
1 lb. lean ground beef or turkey
1 tsp. salt
2 c. grated Mozzarella cheese
1 tsp. Italian seasoning
4 c. pizza or spaghetti sauce
Thaw dough. Roll into 14x24 inch rectangle
about 1/4 inch thick. Brown meat. Stir in
salt, cheese and seasoning. Spoon filling
over dough. Press into dough. Roll up
lengthwise like a jelly roll. Cut into 1
inch slices. Lay on greased rimmed cookie
sheets. Let sit 10 minutes. Bake for 20 to
25 minutes at 400* until browned. Serve
warm with warmed sauce spooned over each
slice. May freeze cooked slices for later
use. Thaw, warm and spoon sauce over for a
quick lunch or snack.
Jenny75
Microwave Bread and Butter Pickles
1lg. cucumber, sliced n 1/4 inch rounds (2
cups) 1 med. onion, slice in this rounds
(3/4 c.) 1 c. granulated sugar
1/2 c. distilled white vinegar
1 tsp. salt
1/2 tsp. mustard seed
1/4 tsp. each celery seed and turmeric
Mix all ingredients in two quart microwave
safe bowl. Microwave on high for 7-8
minutes stirring twice, until cucumber is
crisp tender and onion is translucent.
Ladle into a glass jar (rinsed in hot water
to prevent cracking). Cover, cool slightly
and refrigerate. Makes 2 1/2 cups or more.
Jenny75
CHEESE FUDGE
1 LB VELVETA CHEESE
MELT TOGEATHER WITH 1 LB OLEO
ADD 4 LBS POWDERD SUGAR
1 CUP COCO
1 CUP NUTS
I tsp VANILLA IF IMATION USE MORE
MELT CHEESE AND OLEO TILL SMOOTH
ADD SUGAR A LITTLE AT A TIME ADD COCO AND
MIX WELL ADD NUTS AND VANILLA MIX TILL ALL
THE SUGAR IS MIXED IN
POUR iNTO WELL BUTTERED PANS AND CHILL
MAKES 2 full CAKE PANS
CUT IN TO SQUARES AND ENJOY
Linda Baker
Cajun Stuffed Mushrooms
1/2 pound bulk sausage -- Cajun-style
1 cup chopped onion
1/4 cup bell pepper -- chopped
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 cup water
3/4 cup instant rice
1/4 cup parsley -- chopped
24 large mushroom caps -- save stems
2 cups mayonnaise
1 1/2 cups Parmesan cheese
Brown sausage, onions, bell pepper and
mushroom stems. Add salt, garlic powder
and cayenne pepper. Add water and bring to
a boil. Add rice and parsley. Cover and
remove from heat. Let stand for 15
minutes. Meanwhile, blend mayonnaise and
cheese. Combine half of mayonnaise mixture
to all of cooked sausage-rice mixture.
Stuff mushrooms with this and spoon remaining
mayonnaise-cheese mixture on top of
mushrooms. Place in 9 x 12-inch baking
dish and bake at 350F for 35 minutes.
Mushrooms will appear puffy and golden when
done.
Chicken Fingers With Dipping Sauce
4 Boneless skinless -- chicken halves
2 tablespoons Plain lowfat yogurt
15 Soda crackers -- crushed
1 teaspoon Dried thyme
1/2 teaspoon Dried marjoram
1/4 teaspoon Curry powder
Salt to taste
-----DIPPING SAUCE-----
1/2 cup Plain lowfat yogurt
2 tablespoons Catsup
2 tablespoons Celery -- finely chopped
2 teaspoons Soy sauce
1/2 teaspoon Garlic, finely chopped --
opt.
1/4 teaspoon Ground black pepper
Trim visible fat from chicken; cut each
breast into 6 even strips. Coat chicken
pieces with yogurt. Combine cracker
crumbs, thyme, marjoram and curry. Roll
chicken strips in crumbs. Place chicken in
single layer on cake rack set in baking
pan. Bake at 375~F for 25 minutes or until
crumbs are lightly browned and crisp.
Remove from oven FOR DIPPING SAUCE:
Combine yogurt, catsup, celery, soy sauce,
garlic (if desired) and pepper to taste.
Serve as dip for chicken fingers.
Banana Split Dessert
Recipe By: Edna
Serving Size : 8
2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter or margarine -- melted
16 ounces cream cheese -- softened
1 cup sugar
1 teaspoon vanilla
3 large banana -- sliced
20 ounces crushed pineapple -- well
drained
12 ounces Cool Whip®
1/2 cup chopped nuts
4 ounces maraschino cherries -- drained &
halved Combine the 1/2 cup sugar, graham
cracker crumbs and melted butter. Press
into a 9 x 13-inch pan. Bake crust at 350
F. for 15 minutes. Let cool. Cream
together cream cheese, remaining sugar and
butter. Spread cream
cheese mixture over graham cracker crust.
Layer sliced bananas, drained pineapple, and
cool whip in order. Sprinkle with chopped
nuts then maraschino cherries. Cover and
refrigerate for 6 hours or overnight.
ARMADILLO EGGS
11 Ounce can split jalapenos
1 pound Monterey Jack Cheese
1 cup Bisquick
1 pound roll hot pork sausage
Shake and Bake for pork
3 eggs, beaten
Remove seeds from jalapenos and set aside.
Grate cheese and set one-half of it aside for
dough. Stuff jalapenos with remaining
cheese. For dough, mix one-half pound of
cheese with Bisquick and sausage, mixing
well. Roll dough 1/8 inch thick. Cut
into small squares. Place stuffed jalapeno
on each square and roll up into egg shape.
Dip "eggs" in beaten egg. Roll "eggs" in
Shake and Bake and place on cookie sheet
and bake at 350 degrees for 20 to 25
minutes. Serve warm. Yield: 20 to 22
Artichoke Dip
Mix together:
1 jar artichoke hearts--drained and
chopped 1 c. mayonnaise
1 c. parmesean cheese
Bake at 350 for 30 minutes.
--Amy Monsees
