Chilling the coated slices before baking makes the eggplant extra-crispy.
1/4 c. fat free mayonnaise
1 (3/4 lb.) eggplant, cut crosswise into 24 slices
1/2 c. crushed saltine crackers (about 12 crackers)
1/2 c. (2 oz.) grated fresh parmesan cheese
cooking spray
Spread about 1/2 tsp. mayonnaise over both sides of eggplant slices using a rubber spatula. Combine crackers and cheese in a shallow dish; dredge eggplant slices in cracker mixture. Place eggplant in a single layer on a baking sheet coated with cooking spray; chill 2 hours. Preheat over to 425 degrees. Bake eggplant for 15 minutes; turn slices over and bake an additional 5 minutes or until crisp.
Yield: 4 servings of 6 slices each.
Contributed by: Sue Testa
3/4 gal. Apple Cider
1 –11.5 oz. can Apricot Nectar
2 c. Sugar
2 c. Orange Juice
3/4 c. Lemon Juice
4 –3 inch Cinnamon Sticks
2 tsp. Ground Allspice
1 tsp. Ground Cloves
1/2 tsp. Ground Nutmeg
Bring all ingredients to a boil in a Dutch oven; reduce heat, and simmer 10 minutes. Serve hot and stir with cinnamon sticks.
Contributed by: Sue Testa
1 jar (21.1oz) orange breakfast drink mix
1 cup of sugar
1/2 cup sweetened lemonade soft drink mix
1/2 cup unsweetened instant tea
1 pkg. (3oz.) apricot gelatin
2 1/2 tsp. ground cinnamon
1 tsp. ground cloves
In a bowl, combine all the above ingredients; mix well. Store in airtight container.
To prepare a cup of tea: Dissolve 4 1/2 tsp. tea mix in boiling water; stir well.
Contributed by: Sue Testa
2-10 oz. packages Frozen Strawberries, thawed
3 c. Apricot Nectar
3 c. Cold Water
1 c. Lemon Juice
1-6 oz. can frozen Orange Juice, thawed
1 c. Sugar
1 –1 liter bottle Ginger Ale
In a blender process strawberries until pureed. In a punch bowl combine everything except the ginger ale. Stir until sugar is dissolved. Just before serving, add ginger ale and ice.
Contributed by: Sue Testa
1 cup Nestle's Quik Chocolate Powder
1 cup instant non-dairy creamer powder
2/3 cup instant coffee granules (reg. or decaf.)
1/2 cup sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
In a bowl, combine all the above ingredients; mix well. Store in airtight container.
To prepare a 6 oz. cup: Stir 3T. mix into 6 ounces boiling water; stir well. Top with whipped cream if desired.
Contributed by: Sue Testa
Preheat oven to 350 degrees
In Corning Ware (or
similar) square dish 9x9x2 over low heat melt ¼ lb butter or margarine
then remove from heat
Stir in 8oz sour cream - can use 'no
fat'
Stir in 2 eggs - beat well
Add 1 8oz(approx) canned corn
like niblets drained
Add 1 8oz (approx) creamed corn DO NOT
DRAIN and mix
Then add 1 box of Jiffy Corn Muffin Mix and mix
well
Bake in the 350 degree oven for 45 to 50 minutes. Test with a
toothpick - should be dry (but not TOO dry) Remove from oven. Great hot - warm
or cold. Enjoy!
A different spin on spaghetti and kids love it as well. When I have the grandkids it makes it possible for the Nana go out and play too!!
| l cup chopped onion | 1 cup chopped green pepper |
|---|---|
| 1 tablespoon butter | 1 can (28 ounces) tomatoes with liquid cut up |
| 1 can (4 ounces) mushrooms | 1 can (21/3 ounces) sliced olives |
| 2 teaspoons dried oregano | 1 pd. ground beef, browned and drained |
| 12 ounces spaghetti cooked and drained | 2 cups (8 ounces) shredded cheddar cheese |
| 1 can condensed cream of mushroom soup | 1/4 c water |
| 1/4 c grated Parmesan cheese |
In a large skillet, sauté onion and green pepper in butter until tender. Add Tomatoes, mushrooms, olives and oregano, Add ground beef. Simmer uncovered for 10 minutes. Place half of the spaghetti in a greased 13 x 9 baking dish. Top with half of the vegetable and meat mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup with the water until smooth, and pour over casserole. Sprinkle with parmesan cheese, Bake uncovered at 350 degrees for 30 – 35 minutes or until heated through. Yield: 12 servings.
Contributed by: Bonnie Larkin
| 2 beef bouillon cubes | 1/4 cup boiling water |
|---|---|
| 1 can (14 ½ oz.) petite diced tomatoes | 1 c. dry red wine |
| 1 box (1.8 oz.) leek soup mix | 1 T. Worcestershire sauce |
| 4 cloves garlic, crushed | 1 tsp. each dried thyme, marjoram & rosemary |
| 4 lb. lean boneless beef chuck pot roast |
Dissolve bouillon cubes in boiling water. Pour into roasting pan. Stir in remaining ingredients except for the meat. Lastly, add meat; turn to coat with liquid. Cover. Cook 3-4 hours @ 325F, turning and basting every so often.
Contributed by: Sue Testa
| 4 to 5 pieces of bread | 1 egg | generous sprinkle of salt |
|---|---|---|
| 1 T. Worcestershire sauce | 1 1/2 lbs. ground beef | 1 cup milk |
| 2 tsp. (rounded) sage | 1 med. or large onion, chopped | 1/8 tsp. pepper |
| 2/3 cup of ketsup | 1/2 cup brown sugar | fresh grated nutmeg |
Preheat oven to 350 F.
Put milk in a large bowl. Add bread (torn into pieces) and the salt, pepper, Worcestershire sauce, sage and onions.
Mix well and then add the beef, mixing well with your hands. (The only way to mix well.)
Form into 2 meatloaves and place side by side in a baking pan.
Topping: Mix together ketsup, brown sugar and nutmeg. Then pour over the meatloaves. Bake 1 hour to 1 hour 15 minutes.
Contributed by: Martie DeMattia
1/2 cup sugar
2 Tbls. corn starch
1/3 cup fresh orange juice
1 Tbls. fresh lemon juice
1 20oz. can of pineapple tidbits
2 Lg. firm bananasm sliced
1 cup of seedless red or green grapes
1 15oz. can mandarin oranges, drained
1 golden delicious apple, sliced
1 red delicious apple, sliced
Drain pineapple, reserve juice
Combine all fruit in a large bowl, set aside.
In a saucepan, combine sugar and corn starch.
Slowly add orange juice, lemon juice, and reserved pineapple juice
Stir until smooth
Bring to a boil, stirring constantly; reduce heat, cook and stir for 2 minutes until thick.
Cool Slightly.
Pour sauce over fruit mixing gently.
Cover and refridgerate until ready to serve.
SERVES: 10-20
Contributed by: Sue Testa's mom
4 cups of sliced apples
1 1/2 sugar
1 teas. cinnamon
3/4 cups of flour
1/2 cup butter
1/4 cups chopped walnuts
1 package of maple and brown sugar instant oatmeal
Place cut up apples in the 9 x 9 baking dish
mix sugar, oatmeal and cinnamon
Mix 2/3 of sugar mixture with apples
Remaining mixture add flour and butter – mix till crumbly.
Place on top of apples.
Bake 40 minutes at 400 degrees
Serve warm with ice cream or whip cream
Contributed by: Bonnie Larkin
3 T. butter or margarine
3 bars (3 oz.) Hershey’s unsweetened baking chocolate, broken into pieces
3 c. powdered sugar
1/2 c. milk
1 tsp. vanilla extract
1/2 tsp. salt
In small saucepan over very low heat, melt butter; add chocolate pieces. Cook, stirring constantly, until chocolate is melted and mixture is smooth. Pour into large bowl. Add powdered sugar, mil, vanilla and salt; beat on medium speed of electric mixer until well blended. If necessary, refrigerate 10 minutes or until of spreading consistency. About 2 c. frosting.
Contributed by: Thea Andrus
Layer bottom of 1½ qt casserole dish with NILLA VANILLA WAFERS - Slice a banana on top of the wafers - then put together another layer of NILLA WAFERS which have been made into little sandwiches with 'crunchy' peanut butter in the middle. On top of this, slice another banana then cover with another layer of wafers. Over the top pour 1 can of evaporated milk that has been sweetened with sugar and vanilla. Let this sit for a few hours in the refrigerator and then ENJOY!
Contributed by: Jewell Stafford
1 3oz. package orange jello
1 cup boiling water
1 1/2 cups orange sherbet
1 11oz. can mandarin oranges, drained
1 firm banana, sliced
Combine jello and boiling water. Stir until jello is dissolved. Add sherbet and stir until melted. Stir in oranges and bananas, blend well and chill overnight. Serve plain or with whipped cream.
Contributed by: Phil Stiephaudt
4 bars (4 oz.) Hershey’s unsweetened baking chocolate, broken into pieces
1/4 c. butter or margarine
1 2/3 c. boiling water
2 1/3 c. all-purpose flour
2 c. sugar
1/2 c. dairy sour cream
2 eggs
2 tsp. baking soda
1 tsp. salt
1 tsp. vanilla extract
Heat oven to 350F. grease and flour 13x9x2” baking pan. In large bowl, place chocolate, butter and boiling water; with spoon, stir until chocolate is melted and mixture is smooth. Add flour, sugar, sour cream, eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth. Pour batter into prepared pan. Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost as desired. 12-15 servings.
Contributed by: Thea Andrus
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 tsp. salt
1/2 tsp. nutmeg
2 c. + 1 T. flour
3 c. rhubarb, cut fine
1 tsp. baking soda
1 c. soured mile
Cream shortening, sugar and eggs until fluffy. Add soda, nutmeg, salt and flour alternately with milk. Stir in rhubarb. Bake in greased and floured 9 x 13 pan. Before baking, mix 1/3 c. sugar and 1 tsp. cinnamon (I use less) and sprinkle over cake. Bake at 350F for 45 minutes.
Contributed by: Marjorie Wheeler