Layered Salad
Submitted by Sue
Layer in bowl:
2 1/2 cups lettuce
1 1/4 cup celery, chopped
3/4 cup onion, chopped
10 oz pkg frozen peas
Mix together 2 1/2 cups Miracle Whip and 1/4 cup sugar and layer on top of the above ingredients. Refrigerate overnight.
Add the following layers:
sliced tomatoes (or cherry tomatoes if you prefer)
4-5 sliced boiled eggs
8 pieces of bacon, cooked and crumbled
1 small package of shredded mozzarella cheese
Sour Cream Cranberry Salad
Submitted by Connie
2-3 oz. pkgs. Raspberry Jell-o
1-cup hot water
1 cup boiling water
1-8 oz. container of sour cream
1 can jellied cranberry sauce (Cransraspberry)
1 cup chopped pecans or walnuts
1. In a blender, mix cranberry sauce with I cup hot water and process.
2. In a bowl, dissolve both packages of Jell-o with 1 cup boiling water.
3. Combine cranberry mixture with Jell-o mixture. Add chopped nuts; stir to mix well.
4. Spray mold or tube pan with non-stick spray. Put in half the jell-o/cranberry mixture and place in freezer for an hour to let it set up.
5. When the top of the salad mold is firm, spread the sour cream over the top of the chilled mixture making sure to seal the sides well.
6. Add second half of Jell-o mixture over the sour cream and refrigerate.
7. To serve, unmold on plate and garnish as desired. Enjoy!
Sagaree’s Chutney
Submitted by Sagaree
This is a general chutney recipe adapted from my mother's (and you
know what a seriously good cook SHE is). It uses any sourest fruit or
vegetable (yes, that means green tomatoes, rhubarb, crabapples, the
last pie apples of October...). True to character, I don't really use
"recipes", so the amounts below are approximate and you can adjust.
My Dear Husband has been known to follow me around with measuring
spoons while I'm cooking, and has thus become a respectable Indian
cook himself:
Sauté in 2-3 Tablespoons vegetable oil
1/2 tsp whole mustard seed (they are dark, and pop in the oil...don't
let them burn)
2 inches cinnamon stick, snapped over your knuckles
1 dried red chili pepper or a pinch of cayenne powder
1 bay leaf
1/2 tsp gram masala (spice mixture of cloves, cinnamon, etc. etc.,
Sagaree will give you some if you don't want to invest in a whole jar
of it)
When the spices are a little darker BUT NOT BURNT, dump in your
*Fresh, cleaned fruit, about 3 cups worth.*
[Saturday's chutney was one package of cranberries and one apple,
cored and chopped (not peeled!).] Stir around in the spices, DON'T
ADD ANY WATER, and turn the heat down to where it just bubbles and
sputters a bit (between medium and low, usually). Put lid on and go
quilt for a few minutes. In 5-10 minutes, the fruit should be
sputtering and cooking in its own steam. Add 1/2 to 3/4 cups brown
sugar, depending on the sourness of the fruit. (In our diabetic or
pre-diabetic family, I often add no sugar if there are enough apples
to sweeten the sour stuff.) Mix in. If there is a lot of liquid
(looks like STEW), leave the lid OFF and let it simmer a few more
minutes--10? When sugar dissolves, the fruit starts falling apart,
and the mass is looking shiny and slightly jelly-like, you are done.
Let cool. Serve cool. Keeps in fridge for a while, too, in a lidded
glass jar.
The cranberry style is very good with cheese, and with any kind of
meat main dish.
Creamy Crab and Artichoke Dip
Submitted by Monique
Preheat oven to 375 degrees
1 pkg. (8 oz.) cream cheese
1 can (13 oz.) artichoke hearts, drained and chopped (try to squeeze out as much liquid as possible). Monique recommends the Reese brand if available in your area.
1-cup mayo
¾ cup Parmesan cheese
In bowl, blend cheese and mayo until blended. Add the remaining ingredients. Place in pie plate and bake uncovered for 15-18 minutes until slightly brown. Serve warm on crackers.
Makes plenty to eat and enough leftover to freeze!
*Toasted Pecan Butter Cookies * via Martha Stewart
(Submitted by Janney)
Makes 24 Preheat 325 degrees* (changes I made)*
*3 1/2 oz (1 c) pecan halves* broken - or pieces
*2 sticks unsalted butter* softened - I used regular
*1 c 10X sugar* plus extra for dusting (also called confectioner’s sugar)
Cream butter and sifted sugar until pale.
Add *1 Tb vanilla*
* 1/2 t coarse salt*
Reduce speed to low
Add *1 1/4 c flour*, sifted
Stir in pecans
*(Drop all onto waxed paper or Saran
Roll it until it's about 1 1/2" thick cylinder (15-18"long)*
Refrigerate for 15 minutes to overnight.
At room temp, drop 2 Tb scoops of dough on sheets.
*(Still wrapped, mark into halves, then quarters
then each quarter into 6 slices or more.
Now unwrap, cut at marks.)*
Place on baking sheets @ 2" apart.
***Bake for 15 minutes till edges turn gold.
Leave on pans to cool.
Cookies keep for 2 days.
Dust with 10X just before serving.
So says Miss Martha.
*I baked more like 18-20 minutes, removed from pans after 3 minutes
onto racks. Actually got 36 slices. ***Dough is supposed to
return to room temp before baking but cut while chilled.
Also good with walnuts. *
Lazy Ravioli Lasagna
Submitted by Kathleen
Serves 6-8
28-36 ounces of spaghetti sauce
1 lb. ground beef, browned and strained
½ cup each green peppers and onion, chopped and browned in a bit of olive oil (optional)
16 oz. pizza or mozzarella cheese
25 oz. or larger pkg. of cheese, spinach or beef ravioli
1. Preheat oven to 450 degrees.
2. Brown and strain beef
3. Cover the bottom of a 9” x 13” pan with sauce.
4. Layer ½ the frozen ravioli, ½ the beef and 1/3 of the cheese in the pan.
5. Pour another layer of spaghetti sauce and repeat layers. Save some cheese for the top if you wish.
6. Bake uncovered for 45 minutes or until heated all the way through.
Note: I personally add some crushed garlic (about 2 tbsp.) to the meat while it is browning. I also add extra herbs, such as oregano, basil and a pinch of nutmeg to the sauce.
