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2013 Recipes

December 2013 Recipes

Hunter Style Chicken (12/31/13) Sauté 4 slices bacon, cut in pieces, in frying pan along with  1 medium onion in same pan until onion is tender and remove. brown 2 to 2- 1/2 pound chicken fryer pieces  in frying pan. Drain excess fat. Combine bacon, onion,  1 can (15-1/2 oz) tomatoes 1/3 to 1/2 cup Heinz 57 sauce, and 1 Tablespoon sugar. Pour over chicken, Cover and simmer 45 minutes or till tender. (Can put in oven if you wish.)

Quick and Easy Bean Pot (12/30/13) In a skillet, cook 4 bacon strips, diced and 1 medium onion, chopped until bacon is crisp and drain. Stir in 2 -15 oz cans  pork and beans,  2 Tablespoons brown sugar, 2 teaspoons dry mustard and 1 teaspoon instant coffee. Pour into an ungreased 1-1/2 qt baking dish. Cover and Bake at 350  degrees for 30 minutes. Uncover and bake 30 minutes longer.

SPAM Splash (12/27/13) Fry a can of SPAM cubed in a little oil and add  par boiled potatoes, cubed. Cook until crisp but half way through add  a sliced onion and 1/2 a green  or red pepper. Season with salt and pepper and dash hot sauce. Breal an egg in the middle and place in an oven till the egg is just cooked through.

Speedy Minestrone (12/26/13) In a large saucepan combine: 2 cans (14-1/2 oz) beef broth, 24 oz frozen vegetable and pasta medley in garlic sauce, 1 pound  smoked sausage, cut into 1/2 inch slices,  16 oz can kidney beans, rinsed and drained, 1/4 cup chopped onion, 1 teaspoon basil, 1 teaspoon dried parsley flakes. Bring to a boil. Reduce heat, simmer, uncovered for 10-15 minutes or till heated through. Sprinkle with Parmesan cheese.

Stuffing Squash Casserole (12/24/13) In a large bowl, combine 1-1/2 cups instant stuffing mix with 3/4 cup boiling water and 1 Tablespoon butter. Let stand for 5 minutes. Add 1 medium squash, diced, cooked and drained and 1 egg, lightly beaten . Transfer to greased 1 qt. baking dish. Sprinkle with  Parmesan cheese. Bake uncovered at 350 degrees for 20-15 minutes or till golden brown.

Speedy Sweet Potatoes (12/23/13) In a microwave safe dish, layer: 2 15 oz cans sweet potatoes,  drained, dash salt,  8 oz can crushed pineapple, drained, 1/4  cup coarsely chopped  pecans, opt. 1 Tablespoon brown sugar, and 1/2 cup miniature marshmallows. Cover and microwave on high  for 3-6 minutes or till bubbly  around the edges. Top with 1/2 cup  miniature marshmallows and microwave, uncovered on high for 1-2 minutes  or till marshmallows puff. Sprinkle with nutmeg.

Apple Granola Dessert (12/20/13) In a 1-1/2 qt. slow cooker, combine 4 medium tart apples, peeled and sliced, and 2 cups granola cereal, with fruits and nuts. In a small bowl combine 1/4 Tablespoon honey, 2 Tablespoons butter, melted, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg. Pour over the apple mixture and mix well. Cover and cook on low for 6-8 hours. Serve with whipped topping, if desired.

Candy Cups (12/19/13) Lightly grease 36 mini muffin cups. Let 18 oz refrigerated  sugar cookie dough at room temperature  15 minutes. Combine dough and  1/3 cup flour and beat until well blended. Shape dough into 36 balls and press into the bottoms  and up the sides  of prepared muffin cups. Place one bite-size chocolate covered  peanut, caramel  and nougat candy in the center of each cup. Bake at 350 degrees  for 10-11 minutes or till edges are golden. Immediately sprinkle with chopped peanuts. cool 10 minutes in pans on wire racks. remove to wire racks.

Pork Chop Casserole (12/18/13) In a large skillet, cook 4 pork rib chops in oil until lightly browned, drain. Remove and set aside. In the same skillet, sauté 1 medium onion, chopped, 4 oz can chopped green chilies (opt) 1/2 cup chopped celery, until onion is tender. Stir in 1-1/2 cup uncooked instant rice, and sauté until lightly browned. Add 1 can condensed cream of mushroom soup, 1-1/3  cups water, 3 Tablespoons  soy sauce. Place in greased 2 qt casserole. Top with pork chops. Bake at 350 degrees for 30-40 minutes or till meat is tender.

Turkey Quesadillas with Cranberry Salsa (12/17/13) Combine 2/3  cup whole berry cranberry sauce , 1/3 salsa (your favorite) 1 Tablespoon fresh lime juice. Set aside. Sprinkle 1/4  cup shredded cheese  over each of  4  six inch  tortillas. Top each with 1/2  cup shredded cooked turkey, 2 Tablespoons of  cranberry -salsa and another tortilla. Cook each in  heated pan 5 minutes on each side until tortillas  are crisp and cheese is melted. Cut each into 4 wedges.

Mac N Cheese and Spam soup (12/13/13) Set aside the cheese sauce in the macaroni and cheese dinner mix and  cook macaroni  until tender. set aside.  In a large saucepan bring 1 cup water to boil and add  1 cup broccoli florets and 2 Tablespoons finely chopped onion and cook uncovered for 3 minutes. Stir in  a can condensed cheddar cheese soup, 2-1/2 cups  milk, contents of the cheese packet and 1 cup chopped spam. heat until hot and stir in macaroni.

Stuffed Burgers (12/12/13) Prepare 1 cup stuffing mix according to package directions. In a large bowl, combine 1/3 cup evaporated milk, 1/2 teaspoon salt and 1/2 teaspoon thyme. Crumble 1 pound of ground beef  over the milk mixture and mix well. Shape mixture into 8 thin patties. Divide stuffing between four patties and top with remaining patties and press edges  firmly to seal. Place in ungreased 13 by 9 baking dish. Bake uncovered at 350 degrees for 35 to 40 minutes or until meat thermometer  reads 160 degrees. For sauce, sauté  1 cup sliced fresh mushrooms in 1 Tablespoon butter until tender. Stir in 1 can cream of mushroom soup, undiluted, 1 Tablespoon ketchup, 2 teaspoons  Worcestershire sauce and 1/4 teaspoon dried thyme. heat through and serve  with burgers.

Pecan Pie Bars (12/11/13) Pre-heat oven to 350 degrees Lightly grease 13 by 9 pan. Let 18 oz refrigerated sugar cookie dough stand at room temperature about 15 minutes. Combine dough and  1/2 cup flour in a large bowl and beat until blended. Press dough evenly onto bottom, and 1/2 inch up sides of prepared pan. Bake 20 minutes.  Meanwhile, beat 3 eggs in a large bowl until fluffy and  light in color. Add 3/4  cup dark corn syrup, 3/4 cup sugar , 1 teaspoon vanilla dash of salt, and beat until  blended. Pour over partially baked crust, sprinkle over the top 3 cups chopped pecans. Bake  at 350 degrees 25-30 minutes or till center is just set. Cool on wire rack.

Crouton-Topped Broccoli (12/10/13) Place 16 oz frozen chopped broccoli and 2 Tablespoons water in microwave  and  microwave on high for 6-8 minutes or till tender. Drain.  Stir in can of cream of mushroom soup undiluted,, 1/2 cup shredded Swiss cheese, 1/2 cup shredded cheddar cheese and 1/4 cup milk. Cover and microwave for 2 minutes or till cheeses are melted. Sprinkle with 1-1/2 cup cheese and garlic croutons.

Colby Hash Browns (12/9/13) In a large bowl combine: 1 cup milk, 1/2 cup beef broth, 1 Tablespoon butter, salt and pepper and dash of garlic powder. Stir in 30 oz package frozen shredded has brown potatoes.  Heat 1 Tablespoon butter in a large non- stick skillet . Add hash brown mixture. Cook and stir over medium heat until potatoes  are heated through. Stir in 2 cups shredded Colby cheese. Transfer to a greased  shallow 2 qt baking dish. Bake uncovered at 350 degrees for 40-45 minutes or till potatoes are tender.

Colby Hash Browns (12/6/13) In a large bowl combine 1 cup milk, 1/2 cup beef broth, 1 Tablespoons butter melted, salt and pepper and dash of garlic powder. Stir in 30 oz. package frozen hash brown potatoes. Heat 1 Tablespoon butter in non stick skillet and add hash brown mixture. Cook and stir over medium heat until potatoes are heated through. Stir in 2 cups shredded Colby cheese. Transfer to greased shallow 2 qt baking dish. Bake uncovered 350 degrees for 40-45 minutes or till potatoes are tender.

Chewy Chocolate Macaroons (12/5/13) Heat oven to 350 degrees and generously grease cookie sheet.  Stir together: 5-1/3 cups sweetened coconut flakes and 1/2  cup cocoa in a large bowl. Stir in sweetened  (14 oz.) sweetened condensed milk( not evaporated) and 2 teaspoons vanilla. Drop by rounded teaspoons  onto prepared cookie sheets. Press cherry half in center of each cookie, if desired. Bake 8-10 minutes or until almost set. Immediately remove from cookie sheet to wire rack. Cool completely. Store loosely covered at room temp.

Cranberry Sauce with Pears (12/4/13) In a medium sauce pan, combine 1 pound frozen cranberries, thawed, 1 pear, peeled and cut into ¼ inch pieces, 2 teaspoons grated orange zest, 2/3 cup sugar and 1 cup apple cider or juice.  Bring to boil, reduce heat and simmer, stirring occasionally til cranberries burst and sauce thickens.  Serve warm or at room temperature with ham, roast beef, pork roast or turkey.

Toffee Studded Snickerdoodles (12/3/13) Heat oven to 400 degrees. Beat together 1/2 cup butter or margarine, softened, 1/2 cup  shortening and 1 cup sugar until fluffy. Add 2 eggs and beat well. Stir together: 2-1/4 cups flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/4 teaspoon salt. Stir in 1-1/3 cups  (8 oz package) Bits of brickle toffee bits. In a bowl stir  3 Tablespoons sugar and 1 teaspoon cinnamon. Shape dough into 1-1/4 inch balls and roll in the cinnamon mixture. Place on ungreased cookie sheets. Bake 9-11 minutes or till lightly browned around the edges. Cool 1 minute remove from cookies sheets to wire racks.

Crock Pot Chicken and Dumplings (12/2/13) Original recipe- makes 8 servings

4 skinless, boneless chicken breast halves; 2 tablespoons butter; 1 (10.75 ounce) can condensed cream of chicken soup; 1 (14.5 ounce) can chicken broth; 4 cut up carrots; 2 celery ribs cut up; 1 onion, finely diced; 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces.  Directions: 
Place the chicken, butter, soup, broth, carrots, celery and onion in a slow cooker, and fill with enough water to cover.  Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center. 
You can substitute low fat soup and broth or low sodium options for this recipe.

November 2013 Recipes

EZ Warm Cream Cheese Dip (11/27/13)Ingrediants: 1 block of cream cheese; Dill Weed; 1 package of Pillsbury Crescent Rolls  - or the Crescent Roll rectangular sheet; 1egg yolk To Make: Lightly flour your surface and take crescent rolls and press the seams together so you have a rectangular sheet….or use the Pillsbury crescent roll rectangular sheet. Open up the block of cream cheese and sprinkle top and sides generously with Dill weed.  Place cream cheese face down on crescent roll sheet and sprinkle the side that is facing up with dill weed, so now all sides of the cream cheese have been sprinkled with dill weed.  Pull the crescent roll sheet up all around the block of cream cheese from each side and pinch together to seal the block in, enclosing it completely… it looks kind of like a pasty when done.  Stir up your egg yolk and brush or spread all over the exposed areas of the crescent roll.  Put in oven and bake at 350 degrees for approx. 15-20 minutes or until the crescent roll is baked and brown on top.  Remove from oven and cut in half, serve warm with crackers.  Triscuits work good

Gluten Free Peanut Butter Cookies (from Dorie Cherro)  11/26/13 Mix 1 egg, 1 cup sugar and 1 cup crunchy peanut butter.  Refrigerate 1 hour.  Roll into balls and flatten with a fork.  Bake at 350 degrees for 12 minutes or until done.

E-Z Breakfast Quiche 11/25/13
Ingredients:  1 Regular Sized or Deep Dish Sized Pie Crust.  (I prefer pet ritz frozen crust but any kind will work).  5 eggs; ¾ Cup Milk (prefer 1% or 2% but use whatever kind you want…I’ve used everything from skim, to half and half in a pinch);  2 Cups of “whatever filling you want” for Regular Sized Crust,  or 2 ½ cups filling for Deep Dish Crust  (use whatever you want for the filling , shredded cheese, bacon pieces, sausage, onion, tomato, wild rice, spinach, mushrooms, corned beef hash, cut up spam…the possibilities are endless just toss the fillings into the measuring cup until you reach the marking of 2 cups.. or 2 ½ cups for deep dish!)  Salt & Pepper for seasoning, if desired.  Pre-bake your pie crust according to the instructions and remove from oven…does not have to cool.  Place the pre-baked pie crust on a cookie sheet or pizza pan so when you add the ingredients to bake the pie, it will catch any spillover during baking.  Turn oven to 350 degrees.  In a bowl, mix or whisk…5 eggs and ¾ cup milk.  Dump your measuring cup of selected fillings into the bowl containing the egg and milk mixture and stir up.  Sprinkle a little salt and/or pepper into the bowl if desired, stir and dump mixture into pre baked pie crust.   Put in oven at 350 degrees for 45 – 50 minutes.

Griff's Spam Buns (11/22/13) 1 can spam; 3 hard-boiled eggs; 1 small onion; 1/4 lb. American cheese; 3 sweet pickles.  Grind all together and add:1 can tomato paste; 2 Tablespoons miracle whip And salt.  Mix and spread on buns.  Wrap in aluminum foil and bake at 275 for 25 mins.   He makes them up and freezes them and heats them in the microwave when he wants one.

Onion Dip (11/21/13) Mix together 1 cup chopped onion, 1 cup grated Swiss cheese, 1 cup fresh grated parmesan cheese (the real stuff) and 1 cup mayo.  Put in a glass 9” pie plate.  Sprinkle a little more parmesan cheese on the top.  Bake uncovered at 325 for 40 minutes.  Serve with crackers.

Mashed Butternut Squash with Apples (11/20/13) Peel and cube 20 oz butternut squash and  peel, core and cut into  small pieces  2 ,medium Granny Smith apples. Put squash, apples and 1/2 cup apple cider into shallow microwave safe baking dish. Sprinkle with 1 Tablespoon butter, cut up. Cover and microwave until tender about  10-12 minutes. Mash until smooth but still slightly chunky.  Stir in time, salt and pepper.  Two Weight Watcher points per  2/3 cup servings.

Maple Spice Cashew Brittle  (Taste of Home) (11/19/13) Grease a 15 by 10 in pan with 1 teaspoon butter. In a microwave safe 8 cup glass bowl, Mix 1 cup sugar and 1/2 cup light corn syrup until blended. Microwave, uncovered, on high for 3 minutes, stir. Microwave, uncovered on high for 2-1/2 minutes longer. Stir in 1 cup chopped cashews,  1/2 teaspoon cinnamon, pinch of cayenne pepper, 1/8 teaspoon salt and 1 teaspoon butter.  Microwave , uncovered  on high for 2 to 2-1/2 minutes or until the mixture turns  light amber. Remove  (mixture will be very hot) Quickly stir in 1 teaspoon baking soda and 1 teaspoon maple flavoring. Mixture will foam up. Immediately pour into  prepared pan, spreading with a metal  spatula. Cool completely. Break brittle into pieces. store between layers of  waxed paper in an airtight container.

APPLE BREAD PUDDING WITH VANILLA SAUCE (11/18/13)  Printed from COOKS.COMPUDDING: 4 c. soft whole wheat or white bread cubes; 2 c. thinly sliced, peeled apples; 1/4 c. raisins; 1 c. firmly packed brown sugar; 1 3/4 c. milk
1/4 c. butter; 1 tsp. cinnamon; 1/2 tsp. vanilla; 2 eggs, beaten.  SAUCE: 1/2 c. sugar
1/2 c. brown sugar; 1/2 c. whipping cream; 1/2 c. butter; 1 tsp. vanilla.  Heat oven to 350 degrees. Grease 6" x 10" (1 1/2 quart) baking dish. In large bowl, combine bread, apples and raisins. In small saucepan, combine 1 cup brown sugar, milk and 1/4 cup butter. Cook over medium heat until butter is melted; pour over bread mixture in bowl. Let stand 10 minutes. Stir in cinnamon, 1/2 teaspoon vanilla and eggs. Pour into prepared baking dish. Bake for 40 to 50 minutes or until center is set and apples are tender.  In small saucepan, combine sugar, 1/2 cup brown sugar, whipping cream and 1/2 cup butter. Cook over medium heat until mixture boils, stirring occasionally. Stir in vanilla. Serve warm over pudding.

Baked SPAM and Noodle Supper (11/15/13) Combine in a saucepan: 3 tablespoons butter,  3 Tablespoons flour, 1 Tablespoon prepared mustard. Slowly add 1-1/2 cups milk, stirring constantly and cook till thick. Add 2 cups chopped Spam, salt, pepper and 3/4 cup celery chopped. Stir in 6-8 oz noodles , cooked and drained. Pour into greased baking dish. Sprinkle with bread crumbs and dot with butter over the top. Bake at 350 degrees for 30-35 minutes.

Best Meatballs (11/14/13) 1 pound ground beef or you could do turkey; 1 cup bread crumbs, I use Italian flavor;  1 tablespoon dried parsley; 1 tablespoon grated parmesan cheese; 1/4 teaspoon ground black pepper; 1/8 teaspoon minced or pressed garlic, depending on your tasting; 1 egg beaten; 1 pinch sea salt.  Directions:  Have whatever kind of tomato sauce you like simmer while you make your meatballs. Mix ingredients altogether in a large bowl and form 12-14 balls. Place your meatballs in the sauce cover and cook for 30 mins on low simmer, turning occasionally.

Venison Schnitzel (11/12/13) Cut 2 pounds  venison tenderloin into 1/2 inch steaks. Slice in half horizontally from the smallest to the largest side but not cut through at the very bottom so it keeps the sections together. Slice a few scores on the outer edges to prevent them from curling.  In one bowl combine 3/4 cup flour. In another bowl combine 1 cup dry bread crumbs and 1/2 cup crushed buttery round cracker crumbs. In another bowl combine 1 egg, lightly beaten and 2 tablespoons milk. Dredge steaks in the flour and pound until about 1/4 inch wide.  Dip steaks in egg mixture and roll in crumb mixture. Place in  heated   hot 1/4 cup oil and 2 teaspoons bacon drippings in frying pan Fry for 2-3 minutes on each side, drain on paper towels and sprinkle lightly with lemon juice.

Bacon Cheeseburger Casserole (11/11/13) Pre heat oven to 400 degrees.  Brown 1 pound ground beef, 1 onion and drain. Stir in 1/3 cup ketchup, 2 Tablespoons  yellow mustard. Spoon into 9 inch square baking dish sprayed with cooking spray. Top with 1 cup shredded sharp cheddar cheese, 8 sliced bacon, cooked and crumbled and 4 cups (one half of a 32 oz package) frozen bite size seasoned potato nuggets. Bake 30-35 minutes at 400 degree or until casserole is heated through and potato nuggets are golden.

SPAM And Cheese Roll (11/8/13) Preheat oven  to 450 degrees.  Beat 6 eggs and 1 cup milk and beat until fluffy. Add 1/2 cup flour and salt  and pepper and beat until smooth. Pour into buttered or greased  9 by 13 pan. Bake for 10-15 minutes or till eggs are just about set. Keep and eye on them from at the 6 minutes mark as some get done faster. Sprinkle with 1 cup chopped Spam or ham evenly on the top . Sprinkle with 1 cup shredded cheese or cheese of your choice. Bake about 5 minutes longer till cheese is melted.  Starting at the short side, roll up the omelet while still in the pan. Place seam side down on serving dish and cut into sliced.

Cabbage Cacciatore (11/7/13) In a large pan cook 1 pound lean hamburger, 1 cup chopped onion, 2 cloves garlic, minced. Stir to crumble meat. Put in casserole dish. Put 1 medium head cabbage shredded or cut into wedges on top. Blend 1 cup water, 6 oz can tomato paste, 1 teaspoon salt. Pour over the cabbage. Cover and bake 45 to 55 minutes at 350 degrees till cabbage is tender. Sprinkle  1 cup grated Mozzarella cheese on top. Cover and bake 5 minutes more. Serve over rice.

Caramel Heavenlies (11/6/13) Preheat oven to 350 degrees. Line a 15 by 10 baking pan  with foil, letting foil extend over sides by 1 inch. Lightly coat foil with cooking spray. Arrange 12 whole graham crackers in prepared pan. Sprinkle with 2 cups miniature marshmallows. In a small saucepan, combine 3/4 cup butter, cubed, 3/4 cup packed brown sugar and 1 teaspoon cinnamon. Cook and stir over medium heat until butter is melted and sugar is dissolved. Remove from heat and add 1 teaspoon vanilla. Spoon butter mixture over  marshmallows.  Top with 1 cup sliced almonds and 1 cup flaked coconut. Bake 14-16 minutes or till browned. Cool completely. Use foil to remove from pan. Cut into squares.

Porcupine Meatballs (11/5/13) Mix together: 1 pound ground beef, 1/2 cup uncooked rice, 2 teaspoon onion, minced, 2 Tablespoons chili sauce, 1 teaspoon salt. Shape into balls and place into casserole dish. Cover meatballs with tomato soup , undiluted, and bake for  1 hour at 350 degrees.

Polka Dot Macaroons (11/4/13) Preheat oven to 350 degrees. In a large bowl combine: 5 cups flaked coconut, 1 can sweetened condensed milk, 1/2 cup flour. Mix well and stir in 1-1/2 cup MMS's minis. Drop by rounded tablespoonfuls  2 inch apart onto greased baking sheets. Bake  at 8-10 minutes or until edges are lightly browned. Remove from pans to wire racks and cool.

Spam Spread (11/1/13) Grate 12 oz. Spam can use a pastry cutter, 2 hard boiled eggs , chopped, 1/4 sweet onion, chopped, 2 Tablespoons pickle relish ( I like the dill relish). Mix together and use just enough mayonnaise to hold it together.

October 2013 Recipes

Gemignani's Sour Apple Pie (10/31/13) In a large bowl beat together 2 eggs, add 1 cup (8 oz.) sour cream Stir in 1 cup sugar, 2 Tablespoons four, 1 teaspoon vanilla, 1/4 teaspoon salt. Mix well and stir in 3 cup cooking apples, peeled, chopped. Pour apple mixture into unbaked pie crust shell Bake at 375 degrees for 15 minutes.  Meanwhile  combine 3 Tablespoons  butter or margarine, melted, 1/4 cup brown sugar, packed  and 4 Tablespoons four. After the pie has baked 15 minutes remove from the oven and sprinkle the brown sugar topping over the pie filling. Return to oven for 20-25 minutes or until filling is set. Cool completely, serve warm or cold and refrigerate.

Pumpkin Dip (10/30/13) In a small bowl beat together 8 oz package cream cheese and 2 cups confectioners sugar till fluffy. Gradually add 15 oz can solid pack pumpkin 3 teaspoons  pumpkin pie spice 1 teaspoon vanilla 1/2 teaspoon ginger. Serve warm or cold with  chips or apples ect.

 

Glorified Rice (10/29/13) Mix together  2 cups cooked rice, cold, 14 oz can crushed pineapple, well drained, 1/4 cup sugar and 1 cup mini Marshmallows in a bowl.  Whip 1 cup whipping cream, 1 Tablespoon sugar and 1 teaspoon vanilla till stiff and fold into the rice mixture. Add cherries if desired. Chill and decorate with cherries or slices of fresh pineapple or strawberries.

Skillet Maple Pear Pie (10/28/13) Pre heat oven to 400 degrees. Heat a cast iron 9 or 10 inch  skillet over medium heat. Add 3  Tablespoons butter, 1/2 cup maple syrup, 1/4 cup sugar, dash of salt and bring to a boil. Reduce heat and  continue boiling 1 minute. Remove from heat. Take 4 large pears, cut into quarters  lengthwise, cored. Place pear pieces on a cutting board and slice each into 3-4 sections , leaving one end intact. Fill in any blank spots with pears. (Skin side up) Roll pie dough slightly larger than your pan. Drape over fruit, tucking edges down along the inside of the pan. Cut three or four air vents. Bake 25 minutes at 400 degrees and reduce temperature to 375 degrees and bake 20 minutes longer or till golden and bubbly. Let cool slightly and serve with a spoon in a bowl.

 

Candied Spam (10/25/13)  Heat a small skillet on medium heat. Add 1/2 cup Spam, sliced thinly and 3 Tablespoons brown sugar. When brown sugar starts to melt, stir to coat all of the Spam. Pour brown sugar coated Spam onto baking sheet lined with parchment paper and bake for 30 minutes  at 300 degrees. bring to room temperature and chop into small pieces. Sprinkle on casseroles or  scrambled eggs for a slightly sweet meat taste.

Raspberry Glazed Wings (10/24/13) In a large saucepan combine 1-1/2 cup seedless raspberry jam, 1/2 cup cider vinegar, 1/2 cup soy sauce, 6 garlic cloves, minced and 2 teaspoon pepper. Bring to  a boil and boil 1 minutes. Cut 16 chicken wings into three sections, discard wing tips. Place wings in a large bowl, add half of the raspberry mixture and toss to coat. Cover and refrigerate for 4 hours. cover and refrigerate the remaining raspberry mixture. Line a 15 by 10 inch pan with  foil and heavily grease it. Place wings in pan and discard the marinade. Bake uncovered at 275 for 30 minutes, turning once. Meanwhile bring reserve marinade mixture to boil, reduce heat and simmer uncovered 10-15 minutes or till thickened. Brush  over wings. Bake 20-25 minutes longer or till juices run clear. Turn and baste once.

Caramel Pecan Pie (10/23/13) In a heavy saucepan combine 36 caramels, 1/4 cup water and 1/4 cup butter, cubed. Cook and stir over low heat until caramels are melted. Remove  and set aside.  In a small bowl beat 3 eggs, 3/4 cup sugar, 1 teaspoon vanilla and 1/8 teaspoon salt until smooth. Gradually add caramel mixture and stir in 1 cup chopped pecans. Pour into pastry shell and arrange additional pecans over the top.

Chocolate Crunch (10/22/13) In a large bowl, combine 3 quarts popped popcorn, 3 cups corn chex and 3 cups broken corn chips. Set aside.  In a microwave, melt, 10-11 oz package butterscotch chips and 12 oz dark chocolate candy coating, coarsely chopped and stir till smooth. Pour over popcorn mixture and toss to coat. Spread into two greased 15 by 10 baking pans. When cool enough to handle, break into pieces.

Colorful Chicken Pasta (10/21/13) In a large skillet, sauté 1-1/2 pounds boneless chicken breasts cut into 3 inch strips in olive oil until lightly browned. Sprinkle with lemon pepper. Add 16 oz package frozen California- blend vegetables, 14 oz can diced tomatoes, undrained, 1/2 cup chopped onion, 1 teaspoon basil, 1/2 teaspoon onion powder. Bring to a boil. Reduce heat, cover and simmer for 6-8 minutes or till chicken juices run clear and vegetables  are tender. Meanwhile cook 16 oz package angel hair pasta, drain and serve with chicken mixture.

SPAM and Broccoli Pasta (10/18/13) In a Dutch oven, cook 4-1/2 cups uncooked bow tie pasta, according to package directions but on the last 5 minutes add 16 oz package frozen broccoli florets. Drain.  Set aside.  In the same pan add: 3 cups cubed Spam, 8oz container spreadable chive and onion cream cheese, 1/3 cup milk, salt and pepper. Cook and stir over medium heat until heated through and cream cheese is melted. Return pasta mixture to pan and toss to combine and heat.

Peanut Butter Blondies (10/17/13)  In a large bowl beat together n2 eggs and 3/4 cup brown sugar for 3 minutes. Add 1/2 cup creamy peanut butter, 1/4 cup butter, melted and cooled and 3 Tablespoons milk. Mix well.    Combine 1 cup flour, 1 teaspoon baking powder and 1/8 teaspoon salt. Slowly add to peanut butter mixture, beating just until blended. Stir in 4 peanut butter cups, chopped.  Spread into greased 8 inch square baking dish. Bake at 350 degrees for 23-25 minutes or till toothpick inserted near the center comes out clean.

 

Fresh Apple Cake (10/16/13) Preheat oven to 350 degrees. Grease a 9 x 13" pan. Combine 1 cup vegetable oil,2 cups sugar and 3 eggs. Stir in 3 cups flour and 1 teaspoon baking soda. Add 2 teaspoons vanilla extract, 1 cup chopped pecans and 3 cups peeled and chopped apples. Spread in prepared pan and bake for 45-50 minutes. Cool for 2 hours. Then prepare frosting. Frosting:   Boil ½ cup butter, 1 cup brown sugar, packed, ¼ cup evaporated milk and ½ teaspoon vanilla in a small saucepan for 2 minutes. Set pan in bowl filled with ice water. Beat icing until of spreading consistency. Spread over top of cake.

Easy Sausage Gravy (10/14/13) Crumble and cook 1 pound bulk pork sausage until browned. Pour off most of the grease, leaving 1-2 tablespoons. Stir 1/3 cup flour into the sausage and cook about 5-7 minutes over medium heat stirring occasionally until the flour takes on some color.  Add 1 quart of milk, continue heating and stirring until gravy thickens; it will take several minutes. Toward the end add ground pepper, salt and a pinch of cayenne.  Taste and correct seasoning to your liking.

Spoon gravy over fresh hot biscuits and top with a couple eggs fried over easy.Best done in a large cast iron skillet, or heavy non-stick skillet.

SPAM Fried Rice (10/11/13) In a large skillet, heat 1 teaspoon canola oil over medium heat. Pour 2 eggs beaten into  skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are completely cooked, remove to plate, set aside. In the same skillet, combine 3 cups cooked rice, 2 cups cubed SPAM, 1/2 cup frozen peas, thawed, 1/4 cup reduced sodium soy sauce,  1/2 teaspoon garlic powder.. Heat through.  Meanwhile chop egg into small pieces, add to skillet.  Remove from heat,  stir in lettuce and onions and serve immediately.

Best Ever Baked Chicken (10/10/13) Place six boneless, skinless chicken pieces, 1 Tablespoon melted butter, 1 egg beaten, and enough milk to cover in  a bowl and refrigerate for a couple of hours. Combine 1 cup flour, 1/2 Tablespoon seasoning salt, 3/4 teaspoon pepper, 2 teaspoon paprika in a bowl. Place 1/2 stick butter, melted in a 9 by 13 well greased pan. Drain chicken and roll in flour mixture. Put in a pan over the  butter and bake uncovered 400 degrees for 20 minutes on one side and 20 on the other side until done.

Broccoli Apple Salad (10/9/13) In a bowl  whisk 1/2 cup mayonnaise, 1 Tablespoon sugar, 1 Tablespoon cider vinegar.  In a serving bowl combine: 1-1/2 cups fresh  broccoli florets, 1-1/2 cups fresh cauliflowerettes, 1/2 cup seedless red grapes, 1/4 cup golden raisins, 1/4 cup chopped apple, 1/4 cup  shredded cheddar cheese, 1 Tablespoon bacon bits. Drizzle with dressing and toss to coat.

Cabbage with Herb Butter (10/8/13) Place a medium head of cabbage in pan, cover with water  and boil cook until tender. Meanwhile combine in a saucepan, 1/2 cup butter or margarine, melted, 1/2 cup minced chives, 1/4 cup thinly sliced green onions, 1/4 cup minced fresh parsley, 1 Tablespoon lemon juice, 1/2  teaspoon thyme. Drain cabbage, transfer to serving platter and drizzle with herb butter, sprinkle with shredded cheddar cheese.

Pumpkin Cake (10/7/13) Mix together  a 14 or 15 oz can pumpkin, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 teaspoon nutmeg (couldn't find my nutmeg and used pumpkin pie spice).  In a bowl mix together one dry yellow cake mix, 2 eggs, 1/4 cup oil and mix well. Mix in the pumpkin mixture and add 1 teaspoon vanilla. Bake at 350 for  25-30 minutes or till cake springs back which touched.

Hash Browns with SPAM (10/4/13) In a 3 qt slow cooker combine 32 oz frozen hash brown potatoes, thawed, 1 cup cubed   spam and small onion, chopped and 1 cup shredded  cheddar cheese. in a bowl combine 1 can cream of chicken soup, undiluted and 1/2 cup butter, melted and pour over the potato mixture. Cover and cook on low 3-4 hours or till potatoes are tender. Stir in 1 cup sour cream and sprinkle with 1/2 to 1 cup shredded cheese. Cover and cook for 15 minutes or till cheese is melted.

 

Walnut Apple Dessert (10/3/13) Place 8 cups peeled, tart apples (about 6 medium) in  greased  13 by 9 baking dish. In a bowl cream 1 cup butter, softened with 2 cups brown sugar. Add 2 eggs and mix in 2 cups flour and 1/2 cup  finely chopped walnuts. Spread over apples and sprinkle with 1/2 more walnuts. Bake at 350 degrees for 45-55 minutes or till apples are tender.

 

Hazel Tepsa's Stromboli (10/1/13) 3 loaves of frozen bread thawed. Grease a large cookie sheet. Roll out dough using one and one half loaf for the bottom. Use one half pound of each of the following and layer: baked ham, provolone, hard salami,  Mozzarella  cheese, sandwich pepperoni spiced ham (caracole), 2 medium onions, chopped,  2 small cans  sliced mushrooms, drained, 1 medium green pepper. Cover with the  remaining rolled out dough. Bake at 350 degrees for 1 hour until brown.

 

September 2013 Recipes

Turkey with Cranberry Sauce (9/30/13) Place two boneless  skinless turkey breast halves in a 4 qt slow cooker. In a large bowl combine 14 oz can jellied cranberry sauce, 1/2 cup water and 1 envelope  onion soup mix. Pour half of this over each turkey breast. Cover and cook on low for 4-6 hours or till turkey is no longer pink and meat thermometer reads 170 degrees. Drain juice and combine  2 Tablespoons of cornstarch and 2 tablespoons water and slowly  stir into boiling sauce until smooth. Cook and stir till thickened. Slice turkey and serve with the sauce.

Ranch Macaroni Salad (9/27/13) 1 - 12 oz. package macaroni (your choice) (I used the Veggie Shapes Wacky Mac to give it color); 1 - medium carrot, shredded; 1/2 - cup celery, sliced thin; 2 - tablespoons honey mustard; 2 - cups ham, chopped or cubed; 1 - 8 oz. container of sour cream; 1 - package dry Hidden Valley Ranch dip; 1/8 - cup parsley, chopped; 1/2 - cup mayonnaise; 1/4 - cup onion, chopped.   Mix ranch dip with sour cream and set aside.  Prepare macaroni of your choice according to package directions.  Rinse in cold water to cool.  Drain well.  In a large bowl, combine macaroni and remaining ingredients, toss to mix.  Cover and chill thoroughly.  Stir gently before serving.  Garnish as desired.  OPTIONAL:  Tuna or chicken, cubed, may be a substitute for the ham.  Add cheese, cubed, if desired

 

Broccoli Roll Ups (9/26/13) Separate  a 4 oz tube refrigerated crescent rolls into four triangles. Place a piece of processed American cheese quartered and a broccoli spear along the wide edge of each triangle. Roll up dough. Place roll ups point side down on an ungreased baking sheet. Bake at 375 degrees for 12-15 minutes or till golden brown.

 

Caramel Chocolate Bars (9/25/13) Place 35 square shortbread  cookies in a single layer in a 13 by 9 inch pan.  Microwave 36 caramels and 2 Tablespoons milk until smooth and spoon over the cookies. Spread to form an even layer.  Sprinkle with 1 cup flaked coconut. and drizzle with 2 oz melted chocolate chips. Let  stand 10 minutes or till caramel is firm.

 

Bacon Jam (9/24/13) Set a large Dutch oven or heavy skillet over medium  high to high heat. Add 1 pound thick bacon, cut into 3/4 pieces and cook until  it begins to brown and crisp, 15 to 20 minutes. Keep all,the  bacon fat in the pan. Lower heat and add 2 small sweet onions, peeled and thinly sliced and 1 large shallot or green onion, peeled and very thinly sliced and cook until softened 8-10 minutes. Add  1/2 cup maple syrup 1/4 cup balsamic vinegar 2 Tablespoons Dijon mustard and 2  teaspoon Worcestershire  sauce. Season with salt and pepper. Pour in 1/2 cup water and stir to combine. Bring to a boil, stirring occasionally. Cook until jam has glossy appearance and syrup like consistency about 1 hour.  Cook about 20 minutes and if you wish transfer to a blender and puree the larger pieces but do not get it to a paste consistence. Transfer to airtight  container. can be refrigerated for a month. serve at room temp.

Pineapple Picnic Salad (9/23/13)  In a large bowl mix 20 oz. can crushed pineapple with juice and 8 oz cream cheese, softened. Stir in 4 oz box instant vanilla pudding ( dry) 20 oz an pineapple chunks, drained, and 8 oz tub cool whip. Chill.     NOTE This recipe is one  the Razmus Family made at the old Kontika and can be found in the Potluck Potpourri Cook Book from St. Judes in White Pine.


Chicken Fried SPAM (9/20/13)
Slice 16 oz can Spam about 1/2 inch thick.  Mix together: 2 eggs slightly beaten 1/8 cup hot sauce, and 1/8 cup milk. In another bowl place 2 cups flour, salt and pepper. Dip Spam in egg and then flour and fry till golden brown in a little oil.

Almond Joy Cookies (9/18/13) Cream together 1 cup butter, 1-1/2 cup white sugar, 1-1/2 cups brown sugar till fluffy. Add 4 eggs one at a time and mix well. Add 3 teaspoons vanilla.  Mix together: 4-1/2 cups flour, 2 teaspoons baking soda , 1 teaspoon salt. Add dry ingredients and mix well. Add 5 cups chocolate chips, 2 cups sweet coconut and 2 cups chopped almonds. Drop  by 1  rounded Tablespoon  onto greased cookie sheets and bake  at 375 degrees for 8-10 minutes. Cool 5 minutes and remove from pan.

 

Gingerbread Muffin Tops (9/17/13) In a bowl cream until light: 1/3 cup butter and 1/3 cup packed brown sugar until light and fluffy. Beat in 1 egg and 3/4 cup molasses.  Combine 2 cups flour, 1-1/2 teaspoon ginger, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt. Gradually add dry ingredients to egg mixture and mix well. Drop by 1/4 cupfuls, 2 inches apart onto a parchment paper-lined baking sheet. Sprinkle with coarse sugar. Bake at 350 degree for 15-20 minutes or till set. cool for 5 minutes before  removing from pan to a wire rack.

Chicken Monterey (9/16/13) Pre heat oven to 250 degrees.  Mix together 1 can cream of chicken soup and 1/2 cup sherry or milk.  Place 4 boneless, skinless chicken breast in 9 by 13 pan. Layer the chicken, 9 oz. package Monterey Jack cheese, sliced, the sauce, and 1/2 package  Brownbery seasoned croutons, crushed.  Dab  pieces of butter  ( 2 oz.) on top and Bake  at 250 degrees  for 2 hours, uncovered.

 

Brunch Pizza (9/13/13) Cook and crumble 1 pound bulk pork sausage and drain well and set aside. Separate 8 oz. tube crescent roll dough into 8 triangles and place on ungreased 12 inch round pizza pan with points toward center. Press over the bottom and up the sides to form a crust. Seal perforations. Spoon sausage over the crust and sprinkle with 1 cup frozen hash browns,  1 cup shredded cheddar cheese.  In a bowl, beat 5 eggs, 1/4 cup milk salt and pepper and pour over the cheese. Sprinkle with 2 Tablespoons grated Parmesan cheese (or your favorite cheese) Bake at 375 for 25 to 30 minutes or till crust is golden.

 

Chocolate Pudding Cake (9/12/13) In a large  bowl combine: 18 oz. package  chocolate cake mix,  1- instant chocolate pudding mix, 2 cups sour cream, 4 eggs, 1 cup water and 3/4 cup canola oil. Mix well and stir in 1 cup chocolate chips. Pour into a greased 5 qt slow cooker. Cover and cook on low for 6-8 hours or until a toothpick inserted near the center comes out with moist crumbs. Serve in bowls with whipped cream or ice cream if desired.

Lemon-Parsley Cod (9/11/13) Combine: 3 Tablespoons minced fresh parsley, 2 tablespoon lemon juice, 1 Tablespoon grated lemon peel, 1 Tablespoon olive oil, 2 garlic cloves, minced, salt and pepper. Place 4 cod or other filets in an ungreased baking pan. Top with parsley mixture. Sprinkle with 2 green onions , chopped. Bake at 400 degrees, covered, for 10-15 minutes or till fish flakes easily with a fork.

Summer Salad Surprise (9/10/13) Either 2 cans  Veg all vegetables, drained or  1 bag frozen mixed vegetables cooked but leave crispy,  2 cups uncooked elbow macaroni, cooked according to package directions as for salad,  8 strips bacon,  fried crisp and crumbled and one half of a 3 oz can French fried onions.  Mix all this with 1 cup mayonnaise, 1 teaspoon seasoned salt and pepper. Toss gently. Serve immediately or refrigerate and when ready to serve sprinkle with remaining French fried onions.

 

Pumpkin Pie Bars (9/9/13) In a large bowl combine:  29 oz can solid pack Pumpkin, 12 oz can evaporated milk, 1-1/2 cups sugar, 4 eggs, 2 teaspoon cinnamon, 1 teaspoon  ginger,1/2 teaspoon nutmeg and beat until smooth. Pour into an ungreased 13 by 9 pan.  Sprinkle with a package butter recipe golden cake mix and drizzle with 1 cup melted butter. Sprinkle with 1 cup chopped pecans. Bake at 350 degree 50-60 minutes or till a toothpick inserted in the center comes out clean. Cool 1 hour and refrigerate  3 hours or overnight.  Cut into bars. Top with whipped topping.

 

SPAM Potato and Onion Soup (9/6/3) Melt 2 Tablespoons butter in a large saucepan. Add 5 green onions, thinly sliced, some green parts too. Cook about 5 minutes, stirring occasionally. Add 4 cups chicken broth, 2 large potatoes, peeled and cut into 1/2 inch pieces and 1/4 teaspoon pepper. Bring to a boil, reduce heat and simmer until potatoes are tender.  You can puree this in a blender or leave as is. Then add one can of spam diced and  1/2 cup cream or half and half. Add salt to taste, and reheat.

 

Shoestring Potato Salad (9/5/13) Combine: 1 cup diced celery, 1 cup grated raw carrots, 1 small can tuna, broken in small pieces, 1/2 cup mayonnaise and 1/2 cup sour cream.  Mix well and refrigerate until just ready to serve and fold in  a small can shoestring potatoes, or you can try a small can of the crispy onion rings.

 

Orange Pop Molded Salad (9/4) Dissolve 6 oz. package orange Jell-O with 2 cups boiling water. Add 1 cup orange pop. Chill until slightly thickened, and then whip with beaters. Fold in 8 oz. cool whip, 16 oz. can mandarin orange sections and 1-1/2 cups miniature marshmallows. Put in mold or 9 by 13 pan and chill till firm. (Can use sugar-free Jell-O, sugar free diet pop and light cool whip.)

 

Pecan Praline Sauce (9/3/13) In a saucepan combine: 1/2 cup sugar, 1/2 cup brown sugar, 2 Tablespoons flour, dash of salt, 1 cup water, 1/4 cup orange juice until smooth, Bring to a boil. Cook and stir for 2 minutes or till thickened. Stir in 1/2 cup miniature marshmallows and 2 Tablespoons butter. Cook and stir until blended, remove from heat and stir in 1 cup chopped pecans and 1 teaspoon  vanilla. Use over ice cream and or cake.


Orange- Glazed Ham Steaks (8/29/13)
In a bowl, combine: 1/2 cup marmalade, 2 Tablespoons maple syrup, 4-1/2 teaspoon orange juice,, 1-1/2 teaspoons chili powder. Grill  4 boneless fully cooked ham steaks, covered over medium heat or broil 4 inches from the heat, brushing with the mixture

Chocolate Mint Cheese Bars (8/28/13) In a large bowl beat 1 package chocolate cake mix, 1/2 cup butter softened, 1 teaspoon vanilla extract, 1 teaspoon almond extract, 2 eggs, just till blended. Spread into a greased 13 by 9 pan. Sprinkle with 3/4 cup  Andres crème de menthe baking chips (or chips of your choice. In a small bowl beat 8 oz cream cheese with 1-2/3 cup confectioners sugar. Add 2 eggs and beat  until just blended. Pour over chocolate layer and sprinkle with more chips. Bake at 350 degrees for 30-35 minutes or till edges begin to brown. Cool, cut into bars. Refrigerate leftovers.

CRAB MELTS (8/27/13) Mix together  a 6 oz can crabmeat, drained  and flaked or equal amount imitation crab, 3 Tablespoon mayonnaise, 5 teaspoons chopped celery and 1 Tablespoon minced green onion. Place  2 English muffins, split on an ungreased baking sheet and broil 4-6 inches from heat until toasted. Spread muffin halves with crab mixture. Top with tomato slice and  slice of cheddar cheese and Monterey Jack cheese or cheese of your choice.  Sprinkle with paprika and broil just until cheese is melted.

NO Cook Refrigerator Pickles (8/26/13) 8 c sliced unpeeled cucumbers; 1 tsp salt; 1 c chopped or sliced onions (I like them sliced);  1 c chopped green pepper (optional); 1 c vinegar; 2 c sugar; 1 tsp celery seed 1 tsp mustard seed.  Place sliced cucumbers in a large bowl.. Add remaining ingredients and mix well...do not cook. Let set 15 minutes. Put in jars or I put in plastic containers, cover and refrigerate. Let stand at least one day in refrigerator and they are ready to eat.

SPAM French Toast Sticks (8/23/13) In a bowl, combine 112 ounce can of SPAM® Classic grated or julienned and 2 cups shredded Cheddar cheese; mix well.  In separate bowl, beat together 6 large eggs and 1 Tablespoon vanilla extract.  On clean work surface, use rolling pin to flatten each slice bread (you will need 16 slices white bread with crusts removed). Sprinkle SPAM® mixture over surface of bread. Roll up bread; gently press to seal edges.  Dip each stick into egg mixture, turning gently to coat all sides. Place in lightly sprayed skillet or on griddle. Cook over medium heat, turning gently, until all sides are lightly browned and sticks are warmed thoroughly.   Lightly dust with powdered sugar and cinnamon. Serve with honey or your favorite syrup for dipping.

Lemonade Pie  (8/22/13) Mix 12 oz can frozen lemonade, 1 can Sweetened Condensed milk ( Eagle Brand)  and two- 8 oz cartons Kool Whip Pour into 2- 9 inch graham cracker or nilla pie crusts in foil pans or pile it high in one crust. Put in freezer and let set two hours.

California Chicken (8/21/13) Mix together: 1/3 cup flour, 1/2 teaspoon salt, 1/4 teaspoon celery salt and 1/4  teaspoon nutmeg. Dredge skinned chicken breasts (dampen the breast) into the flour mixture and brown in a small amount of margarine. Place in baking dish. Combine: 1 cup pineapple juice, 1/3 cup soy sauce, 1 Tablespoon sugar and pour over chicken. Bake, uncovered for one hour, baste every 15 minutes.

Easy Lemon Cookies (8/20/13) Pour 1 package lemon cake mix in a bowl and mix in 2 eggs, 1/3 cup vegetable oil and 1 teaspoon lemon extract or 1 Tablespoon lemon juice until blended. Drop by teaspoonfuls of dough into a bowl of confectioners sugar. Roll them around until they are lightly covered. Put on a ungreased cookie sheet. Bake for 6-9 0r 10 minutes in 375 degrees pre-heated oven The bottom will be light brown and inside chewy.

Lemon- Pineapple Dessert Squares (8/19/13) In a large bowl, mix 2 ( 4 serving boxes) lemon flavored gelatin ( can use sugar free) with 1-1/2 cups boiling water. Drain a 20 oz can crushed pineapple in juice and place juice in 2 cup measuring cup. Fill the 2 cup remaining space with cold water and add to gelatin.  Refrigerate until thickened but not set., about 30 minutes.  Stir well drained pineapple into  gelatin mixture. Fold in 3 cups of whipped topping. Tear a  9 or 10 inch round angel food cake into one inch pieces and place half of them in ungreased 9 by 13 pan. Spoon half of gelatin mixture evenly over cake pieces. Repeat with cake and gelatin. Cover tightly with plastic wrap. refrigerate until set. cut into serving pieces and top with strawberries of  whipped topping.

Easy SPAM Stirfry (8/16/13) Lightly brown 1 can Spam cut in strips in a large skillet.  Add 1-1/2 cups water, 1/2 cups barbeque sauce, 2 Tablespoons lite soy sauce, 2 cups frozen stir fry vegetables. Bring to a boil and add 2 cups minute rice. Remove from heat, cover and let stand 5 minutes. Stir in 4 green onions sliced.

Gelatin Fruit Salad (8/15/13) In a saucepan bring 1 cup unsweetened applesauce to a boil. Remove from heat and stir in a 6 oz package of sugar free cherry gelatin until dissolved. Slowly add a 12 oz can or 1-1/2 cups diet ginger ale and an 8 oz. unsweetened can crushed pineapple, undrained. Pour into a 2 qt. serving bowl. Chill until set. You can garnish with apple slices and mint, if desired.

Tuna Twister Melt (8/14/13) Mix together: 1/4 cup drained, canned water-packed tuna, 1/4 cup shredded  sharp cheddar cheese, 2 Tablespoons chopped celery (can add onion as well)  1 Tablespoon light mayonnaise,  and  1 Tablespoon sweet pickle relish.  Spread on 2 flour tortillas. Roll up and place seam side down on microwave plate. Microwave on high or till cheese begins to melt

Honey Oatmeal Raisin Cookies (8/13/13) Preheat oven to 3 25 degrees. Lightly coat 2 baking sheets with butter or non stick cooking spray. Mix together 1/ 4 cup firmly packed brown sugar, 1/4 cup honey and 1/4 cup butter, softened until fluffy. Add 1 egg and beat till well blended. In a bowl mix 1/2 cup flour, 1/2 teaspoon salt, 1/4 teaspoon baking soda. Blend into batter.  Add 1-1/2 cups old fashioned oats with spoon and add 1/2 cup raisins, 1/2 cups chopped nuts. Drop batter by rounded tablespoons onto baking sheets 1 inch apart. Bake at 325 degrees for 15 to 18 minutes or till bottoms are golden brown and cookies are set.

Citrus Fish (8/12/13) Cut one pound fish filets into serving size pieces and place in a 11 by 7 baking pan coated with non stick cooking spray. Sprinkle with parsley and 1/8 teaspoon pepper.   In a skillet, sauté 1/2 cup chopped onion and 1 garlic clove, minced in 2 Tablespoons butter until tender. Sprinkle over fish. Combine  1/3 cup orange juice, 1 Tablespoon lemon juice and  1 teaspoon grated orange peel and drizzle over fish. Bake, uncovered, at 375 degrees for 20-25 minutes or till fish flakes easily.

Cheesy Spam and Hash Brown Casserole (8/9/13) Preheat oven to 375 degrees and lightly grease a 9 by 13 baking dish.  In a large bowl mix together: 32 oz package frozen  hash brown potatoes, 8 oz diced Spam, 2 cans condensed cream of potato soup, 16 oz. container sharp Cheddar cheese. Spread evenly into prepared dish. Sprinkle with 1 cup grated Parmesan cheese. Bake 1 hour in a preheated oven or till bubbly and lightly brown. Serve immediately.

Crispy Ranch Fries (8/8/13)
Arrange 26 oz. package frozen French Fried    Potatoes in a single layer in a greased 15 inch by 10 inch baking pan. Sprinkle with 2 tablespoons of ranch dry dip mix. Toss lightly to coat and bake at 450 degrees for 15-20 minutes or till lightly browned.

Butterfinger Dessert (8/7/13) One prepared angel food cake, cut into 1/2 inch cubes. Spray a 9 by 13 pan and arrange 1/2 of cake cubes on bottom.  In a bowl mix together a package  instant sugar free, fat free butterscotch pudding and 1-1/2  cup skim milk and whisk until starts to  thicken. Fold in 2 fat free or lite cool whip. Pour one half the fluff mixture over cubed cake and top with 5 fun sized Butterfinger candy bars, crushed.  Repeat with rest of cake, fluff and 5 more fun sized  butterfingers, crushed. Cover and refrigerate for 1 hour.

Crispy Parmesan Baked Potatoes (8/6/13) Heat oven to 400 degrees.  Mix 1/2 cup grated parmesan Cheese and 1 teaspoon garlic powder in a bowl. Cut lengthwise in half 8 small Yukon gold Potatoes. Dip cut side of potatoes in 3 Tablespoon butter, melted and then in cheese mixture. Place, cheese-sides down on baking sheet, drizzle with any remaining butter. Bake 30-35 minutes or till potatoes are tender.

Caramel Chocolate Cookie Bars (8/5/13) Place  35 square shortbread cookies in a single layer in a 13 by 9 pan. In the microwave melt 36 caramels with 2 Tablespoons milk.  Spoon over the cookies and spread evenly. Sprinkle with 1 cup coconut and drizzle with 2 oz semi sweet chocolate melted. Let stand till caramel is firm and cut into squares.

Scandinavian Spam Salad (8/2/13) Core and dice a fresh pineapple. In a bowl put together: Pineapple, 2 cups SPAM  cut into chunks, 6 cherry tomatoes, halved, 1 cup sliced celery, 1/4 cup sliced green onions.  In a small bowl combine:  1/2 cup low fat sour cream, 1/2 teaspoon dill weed,  1/2 teaspoon spicy mustard,  salt and pepper, 1/4 teaspoon lemon juice, 1/8 teaspoon  garlic salt.  Spoon dressing over pineapple combination, tossing to coat.

Skillet Ranch Vegetables (8/1/13) In a skillet, combine 1 Tablespoon oil and 1 envelope buttermilk ranch salad dressing mix. Add 2 medium carrots, thinly sliced and cook over medium heat until crisp-tender. Add 2 medium yellow squash, sliced and 2 medium zucchini, sliced and cooked until vegetables  are tender. Remove with a slotted spoon and serve.

July  2013
Special Beef & Rice (7/31/13)
In a small bowl combine 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/8 teaspoon cayenne pepper.  Sprinkle over 1 pound beef top sirloin steak cut into 3/4 inch cubes.  In a large saucepan coated with cooking spray, cook beef until no longer pink, drain. Stir in 1/4 cup sliced celery, 1/4 cup sliced green pepper and cook until crisp-tender. Stir in 2-1/4 cups water and a 6 oz package long grain and wild rice mix with seasoning pack. Bring to boil and reduce heat and simmer for 25 minutes or till rice is tender, Stir in 1 small tomato and heat through.

Lazy Cake Cookies (7/30/13) 1 box of yellow or white cake mix, 2 eggs beaten, 1 stick melted butter, 2 Cups chocolate chips. Mix together and bake in 9X13 pan on 350 for 20 min. When cooled, cut into squares.  Spray the pan with cooking spray for easy cutting and clean up. I used Butter Flavored Pam

Pistachio Cake (7/29/13) In a large bowl, combine package yellow cake mix, 1 package instant pistachio pudding mix, 4 eggs, 1 cup club soda, 1/2 cup canola oil and mix well. Add 1/2 cup chopped walnuts.  Pour into a greased and floured 10 inch fluted tube pan. Bake at 350 degrees for 40-45 minutes or till a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan. In a large bowl, beat 1 cup cold cream, 3/4 cup cold milk, package  instant pistachio pudding mix and 2 teaspoons  confectioners sugar until peaks form. Frost cake, sprinkle with walnuts and refrigerate until serving.

Baked SPAM and Cheese Omelet Roll (7/26/13) Preheat oven to 450 degrees.  Beat 6 eggs and 1 cup milk until fluffy. Add 1/2 cup flour, salt and pepper and beat until smooth. Pour into a buttered or greased 9 by 13 pan. Bake for 10-15 minutes but keep an eye on it after 6 minutes because ovens vary. Sprinkle with 1 cup chopped SPAM or 9  slices of SPAM, evenly on top. Sprinkle with 1 cup shredded cheddar cheese and bake for about 5 minutes more or until cheese is melted. Starting at short side, roll up omelet while still in the pan. Place seam side down on serving dish. Cut into slices.

Chicken Stroganoff (7/25/13) Cut 4 whole chicken breasts, remove skin and bone and cut into 1/8 inch slices. Cook chicken in skillet in a little butter or oleo until tender. Remove chicken. In a skillet cook 1 medium onion, sliced, and 1/2 pound mushrooms sliced (or large can mushrooms , drained) into vegetable mixture, stir 1 tablespoon flour ( a little chicken  bouillon  if you wish) Slowly add 1-1/2 cup chicken broth, cook, stirring  constantly until thickened and smooth. Reduce heat to low and stir in  8 oz container of sour cream into the mixture. Add chicken, heat well but do not boil. Serve over hot noodles.

SHOOFLY PIE (7/24/13) Pennsylvania Dutch in origin.  Combine 1 cup flour, 2/3 cup firmly packed dark brown sugar,  1/4 teaspoon salt. Cut in 5 Tablespoons butter or margarine until resembles rice kernels. Set aside.  Blend 2/3 cup very hot water with 5 Tablespoons molasses, 1 Tablespoon brown sugar and 1/2 teaspoon baking soda. Reserve 3 Tablespoons crumb mixture for topping and stir molasses mixture into remaining crumb mixture. Pour into unbaked pie shell and Sprinkle with reserved crumbs over filling.  Bake at 350 degree pre heated oven for 35 to 40 minutes or till top springs back when touched lightly.

Frozen Pistachio Dessert (7/23/13) Crush 45 Ritz  crackers and mix with 3/ 4 cup melted margarine. Spread in 9 by 13 pan and bake at 350 degrees for 10 minutes. Mix 2 small packages instant pistachio pudding with 1-1/2 cups milk. Beat until thick. Add 1 qt. softened vanilla ice cream and spread over crumbs. Freeze.  After solid, cover with.  Cool whip and sprinkle a crushed Heath baron top. Freeze. Thaw slightly before serving.

Chunky Peach Spread (7/22/13)  Peel 7 peaches, chop peaches. In a small bowl, sprinkle 1 envelope unflavored gelatin over 1/4 cup cold water, let stand 1 minute. In a large saucepan combine peaches, 1/3 cup sugar and 1 Tablespoon lemon juice. Bring to a boil. Mash peaches, reduce heat, simmer uncovered 5 minutes. Add gelatin mixture and cook 1 minute more, stirring until gelatin is completely dissolved. Cool 10 minutes. Pour into jars, refrigerate, covered for up to 3 weeks.

SPAM Breakfast Casserole (7/19/13) Grease a 9 by 12 baking dish.  Combine: 2 cups dry chicken stove  top stiffing mix, 2 cups milk,  1-1/2 cups cubed SPAM, 6 eggs beaten, 1 cup cheddar cheese, shredded. Mix and pour into prepared baking dish. Bake at 3250 degrees for 45 to 50 minutes or till set.

Apple Pinwheels (7/18/13) In a saucepan, combine 1/3 up water, 1/3 cup butter, 1 cup sugar and cook over medium heat until butter is melted and sugar is dissolved. Unroll 2 tubes 8 oz each, refrigerated crescent rolls into rectangle, seal seams and perforations.  Combine 3 cups finely chopped peeled tart apples and 1 teaspoon apple pie spice and 1/3 cup sugar. Sprinkle over dough to within 1 inch of edges. Roll up jelly roll style, starting with a long side. Cut into 1 inch roils. Place in a greased 13 by 9 baking dish. Pour syrup over rolls. Bake at 350 degrees for 20-25 minutes or till golden brown. Serve warm.

Triple Berry Cobbler - Kraft (8/17/13) Heat oven to 350ºF.  Combine 4 cups assorted fresh berries (blueberries, raspberries, sliced strawberries) in 2-qt. round microwaveable casserole. Microwave on high for one minute. Reserve 1 tsp. sugar. Stir remaining sugar, ¼ cup, 1 package (3.4 ounce) dry vanilla pudding mix and 1/4 cup water into berry mixture. Mix 1 cup baking mix, ¼ cup sour cream and ¼ cup water. Drop in 6 mounds (mounds should not touch) over fruit mixture. Mix 1 teaspoon sugar and ½ teaspoon cinnamon; sprinkle over dough. Bake 35 minutes or until fruit mixture is hot and bubbly and biscuits are lightly browned. Serve warm topped with COOL WHIP.

Simple Oreo Ice Cream Cake (7/16/13) Mix ½ cup melted butter and 30 crushed Oreo cookies.  Press into a 9×13 inch pan. Soften 1 jar hot fudge sauce in microwave.  Smooth ½ gallon ice cream (any flavor)softened over cookie mixture.  Smooth fudge sauce over ice cream.  Spread 2- 8 ounce containers of softened cool whip over the ice cream.  Sprinkle with additional crushed oreos.  Freeze at least 2 hours.  Keep frozen until 15 minutes before serving.

Grilled Onions and Peppers  (7/15/13) In a large skillet heat 2 teaspoons olive oil over medium high heat. Add 1 small green pepper, cut, 1 small onion, thinly sliced, and cook till softened. Stir in  1 Tablespoon brown sugar, 1 Tablespoon red wine  vinegar, 1 garlic clove, minced, dash of pepper and dash salt. Reduce heat to medium low, cook, stirring occasionally 12-15 minutes or till onion is golden brown.  Meanwhile grill sausages, covered over medium heat 12-15 minutes or till a thermometer  reads  160 degrees, turning occasionally. Serve in buns with pepper mixture, if desired top with mustard

Grilled Stuffed Peppers with Spam (7/12/13)  36 miniature  red, green or orange sweet peppers , sliced in half and remove seeds. Beat 1-1/2 cups soft cream cheese and 3 Tablespoons brown or yellow mustard until creamy. Add 1 can SPAM finely chopped, 1 teaspoon Worchester Sauce, 3/4 cup finely chopped green onions until well combined. Fill each pepper half with one rounded teaspoon of the cream mixture. pre heat grill  to medium and brush bottoms of the peppers with olive oil. Sprinkle tops with paprika. Place peppers on grill, filling side up. Grill 4-6 minutes or till filling is warm and pepper is lightly charred.

Double Frosted Brownies (7/11/13) Prepare  brownie mix according to package direc

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