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|Ohio LongArm Quilters
Oriental Cabbage Salad (Amy Jones)
1-16 oz pkg. cole slaw mix
1/2 C. chopped green onions
1/2 C sliced celery
1/2 C red or green pepper chopped finely
Mix in a bowl and set aside.
2 T. butter
1 pkg. oriental Ramen noodles crumbled
3/4 C. sunflower seeds
3/4 C slivered almonds
Mix together, spread on a jelly roll pan, and toast in the
oven until lightly browned.
350 for 10-15 minutes. Check and stir every 5 minutes.
1/2 C. oil
1/2 C. vinegar
1/4 C. sugar
1 T. soy sauce
1 flavor packet from Ramen noodles
Combine vegetables, noodle mixture, dressing, and toss
one hour before serving.
Hot chicken sandwich filling. (Amy Jones)
4 pounds of chicken breasts......cover with water and boil until very tender
Pull meat apart with forks or your fingers
Chop 4-8 garlic cloves until fine...saute in olive oil, add to chicken
1 can cream of celery soup undiluted
1 can cream of chicken soup undiluted
add salt, pepper, and garlic powder to taste
add 1/2 C. chopped green onions or more
I put everything in a crock pot to keep it warm.
Pumpkin Delight.........or Pumpkin
Cobbler (Amy Jones)
1 lg. can pumpkin
13 oz. can evaporated milk
3 eggs, beaten
1/2 C. brown sugar
1/2 C. granulated sugar
1 t. salt
1 scant t. cinnamon
Mix all together and put into a 9 X 13 pan that has been
sprayed with Pam.
Duncan Hines white cake mix.
One stick of butter.
Pat on top one box of dry Duncan Hines cake mix.
Drizzle one stick of melted butter over cake mix.
Sprinkle 1/2 C chopped nuts over all. ( I didn't use nuts.)
Bake 45 minutes at 350. Garnish with Cool Whip.
Connie’s Canned Apple Pie
Filling (Connie Rice)
5 1/2 to 7 1/2 pounds of tart apples peeled, cored and
sliced thin. (I always use a mixture of apples)
4 1/2 cups sugar
1 cup cornstarch
2 tsp cinnamon
3 Tbsp lemon juice
1 tsp salt
10 cups cold water
Blend sugar,cornstarch,salt, and cinnamon in a large
kettle, Slowly stir in the cold water and let this
mixture cook on low heat until consistency of soft
gel. Stir well to keep smooth. Add apples, lemon
juice and some yellow food coloring if you wish.
Pack into hot sterilized jars making sure apples are
covered well with the liquid gel, make sure there are
no air bubbles.
Leave 1 inch head space
Process in water bath for 25 minutes. 1 quart makes 1
9 inch pie.
After all this I use packaged pie crust because my
homemade pie crust really is the pits.
Hope you enjoy the recipe Connie
Toasted Coconut Crust OR Wafer Crumb Crust: (depends on if allergies to coconut)
(I used the coconut and that was wonderful)
2 cups shredded coconut OR 2 cups of wafer crumbs
2 tbsp sugar
2 tbsp butter OR more if using wafer crumbs
1/2 tsp grated lemon peel
toss together wafer crumbs/sugar/ butter and peel. Spread evenly in lightly greased 10" springform pan, patting down lightly. Bake in
preheated 350 degree oven for 10 - 12 minutes or until lightly toasted around edges.
Cream Cheese Filling:
3 - 250 g pkg Philadelphia Cream Cheese (room temperature)
(I interpreted this as 3 large Ph. Cr. Ch.)
1 cup sugar
1 tsp grated lemon peel
2 tbsp lemon juice
1 tbsp lime juice
Work cheese in electric mixer until fluffy and smooth. Blend in sugar, then eggs, one at a time. Add peel, juices and salt. Pour over
toasted crust, smoothing the top. Return to 350 degree oven for 35 minutes or until firm almost to the center. Remove from oven. Set
cake pan on rack to cool completely. Run a knife around the cheesecake filling when cooled a bit.
Lemon-Lime Curd Topping:
3/4 cup sugar
1 1/2 tsp coarsely grated lemon and lime peel
1/4 cup lemon juice
2 tbsp lime juice
2 tbsp butter
shredded coconut or strips of candied lemon/lime peel for garnish.
Whisk eggs until foamy. Combine with sugar, grated peel, juices and butter in a heavy non-aluminum saucepan. Cook over
medium/low heat, stirring frequently, or whisking if necessary, until smooth, honey-like and thickened, about 6 - 8 minutes. Remove
from heat to cool. If making Curd Topping ahead of time, store in airtight container in refridgerator. Just before serving, spread in an
even layer on cheesecake. Makes 10 - 12 servings.
Please note: I made a couple changes. I do not own a springform pan, so I baked it in a long 9 x 13" pyrex baking dish. The day I
intended to serve it, I put the curd on top of the cheesecake, rather than trying to put it on as I served it.
7 Layer Salad
1 head lettuce
1 head of cauliflower
1 large sweet onion (slice and ring)
1 lb. bacon, fried crisp and crumbled
8 oz. sharp cheddar, grated
Layer in large bowl; mix dressing and add and toss when you are ready to serve. Some layer these two ingredients when
the rest are prepared. I prefer to add just before serving. I also toss so all ingredients are covered with dressing; some
layer ingredients in long dish and serve without tossing.
Dressing (very complicated, only for the most astute)
1 cup Miracle Whip
1/2 cup sugar
(If the lettuce and cauliflower are very large, the dressing must be increased a little bit. This salad can be adjusted and
other items used, some of the above eliminated. It's still good.)
For amount yielded, you saw the size of my container, and I used exactly what I stated above. My head of lettuce was
very large and very solid, so quite a big quantity. Same for the cauliflower.
What I don't like about my method of tossing together with the dressing: the leftover does not keep very well. All the
ingredients stay nice except lettuce goes wimpy. So if I am making a large bowl, and don't need that much for a meal, I
remove half and use only half of the dressing. The rest will stay nice for a limited number of days.
Ham Balls (Shirley Stutz)
1 onion 2/3 C. milk
2 1/2 lb. ham mix (2 parts ham to 1 part lean pork)
1 C. dry bread crumbs 2 eggs
Mix together, make into whatever size balls you want. They will shrink a little. I had walnut size Saturday, but for my tribe I make
them a little smaller than a baseball.
Sauce for Ham Balls
1 1/2 C brown sugar 1/2 C vinegar
1 tsp. dry mustard 1/2 C. water
(If I don't have dry mustard, I substitute French yellow mustard)
Boil dressing, add 1 C. tomato juice. Pour over ham balls. Bake 1 1/2 hours at 350 degrees. Half way through baking time, I turn
the ham balls over.
This recipe is what I always use, except Saturday. I thought the mix looked good in the meat counter and since I had never tried
it, decided to get enough for one recipe and would make it up on family night. Then I got nervous that maybe I wouldn't have
enough meat with just the Ohioish meat balls, so made up the mixture. Actually, I thought they were ok, but still prefer my recipe
1 box bowtie pasta, cooked and cooled
1 head cauliflower, chopped
1 head broccoli, chopped
1/2 of a red onion, finely chopped
1-lb. bacon, cooked crisp and crumbled (I use oscar
mayor center cut
bacon. I'm not sure if is a full lb. or not)
1-pkg. shredded cheese (I use colby-jack)
1-1-qt. jar hellman's real mayo
1/2-cup apple cidar vinegar
1/2-3/4-cup sugar (I start with the 1/2-cup and add a little
more until I like the taste.)
Mix all ingredients. Chill overnight. Makes a large bowl.
Fruit Smoothie Cheesecake
1-pkg.(1/3 of a box) graham crackers, rolled into crumbs (1-1/2-cups)
1/2-cup butter, melted
Mix and pat into bottom of 9x13 pan.
4-8oz. pkgs. cream cheese, softened
1-pkg. frozen mixed berries (mine had strawberries, blueberries, blackberries, & raspberries and came from wal-mart.)
thawed & drained 1-8oz. tub cool whip
Mix cream cheese and sugar with electric mixture. Smash berries with fork. Stir into creamcheese mixture. Fold in cool
whip. Spread onto graham cracker crust. Chill at least 4 hrs. Enjoy!
Place a Rolo brand candy (chocolate and caramel)
on a small pretzel
Heat in a 250 degree oven for about 3-4 minutes.
Take out of the oven and put a pecan half on top
and "smash" down.
Put in the refrigerator to cool or let it cool.
(They cool faster in the frig.)
(There are about 52 Rolos in a bag.)
1/2 cup Crisco
1 cup sugar
cream those two ingredients together and
add, two beaten eggs
add 3 mashed bananas (4,if small)
two cups flour
1 teaspoon each of baking powder and baking soda
1/2 cup chopped walnuts
Bake at 350 degrees for one hour in loaf pan
SUPREME PASTA SALAD
4 C cooked pasta (tri-color pasta spirals)*
3-1/2 C ** chopped fresh vegetables
(broccoli, grape tomatoes)*
1 C Zesty Italian bottled salad dressing
2 Tbl McCormick Salad Supreme seasoning
Combine all ingredients, and refrigerate until ready to serve.
* MY choices in ( )!
** I also added cheese cubes and sliced hard salami here!
CRUNCHY ASIAN SALAD