tag:blogger.com,1999:blog-235148472024-02-07T13:43:25.564-08:00Easy RecipesI'm typing my way through a 30-year recipe collection!Genevieve Netzhttp://www.blogger.com/profile/08004780820713448880noreply@blogger.comBlogger283125tag:blogger.com,1999:blog-23514847.post-29893133168038081622010-08-22T22:42:00.000-07:002010-08-22T22:42:38.238-07:00Sawdust Pie7 egg whites, unbeaten<br />
1-1/2 cups granulated sugar<br />
1-1/2 cups graham cracker crumbs<br />
1-1/2 cups pecans<br />
1-1/2 cups coconut<br />
9-inch unbaked pie shell<br />
<br />
<span style="font-style: italic;">Directions:</span> <br />
Mix all ingredients together and stir by hand. Pour into unbaked pie shell. Bake in preheated 325° oven until glossy and set (about 25 to 30 minutes). DO NOT OVERBAKE! Serve warm with sliced bananas and whipped cream.<br />
<br />
<span style="font-style: italic;">Notes:</span> A prize-winning recipe from the Patti's 1880's Settlement Restaurant in Grand Rivers, KY. Delicious!<br />
<img alt="Another great Easy Recipe" border="0" src="http://photos1.blogger.com/blogger/3237/2076/200/21834142plate.2.jpg" style="float: left; margin: 0pt 10px 10px 0pt;" /><div class="blogger-post-footer">This recipe is from my blog, <a href="http://greatcook.blogspot.com/" title="Easy Recipes">Easy Recipes</a> at http://greatcook.blogspot.com . Individual recipes are intended for personal use only. Do not republish this collection of recipes or its feed. All rights to the collection and feed are reserved. My email address is gnetz51@gmail.com .</div>Genevieve Netzhttp://www.blogger.com/profile/08004780820713448880noreply@blogger.comtag:blogger.com,1999:blog-23514847.post-30655206370229700602010-03-09T16:47:00.000-08:002010-03-09T17:02:39.290-08:00Scalloped Potatoes with Cheese1/2 cup butter<br />
1/2 cup flour<br />
1 quart milk<br />
6 cups cooked potatoes, diced<br />
1/4 cup chopped pimento<br />
1/4 cup chopped fresh parsley<br />
1/2 cup finely chopped onion<br />
1 tablespoon salt<br />
1 cup shredded sharp Cheddar cheese<br />
1 cup buttered bread crumbs<br />
1/2 teaspoon paprika<br />
<br />
<span style="font-style: italic;">Directions:</span><br />
Melt butter in a heavy saucepan over low heat. Stir in flour gradually and cook until bubbly, stirring constantly. Add milk gradually and cook until thickened, stirring constantly. Stir in potatoes, parsley, pimento, onion, and salt. Spoon into a lightly-greased 3 quart casserole. Combine cheese, bread crumbs, and paprika. Sprinkle over potato mixture. Bake at 400° 30-35 minutes or until topping is browned and potato mixture is bubbling. Serves 8 to 10.<br />
<br />
<img alt="Another great Easy Recipe" border="0" src="http://photos1.blogger.com/blogger/3237/2076/200/21834142plate.2.jpg" style="float: left; margin: 0pt 10px 10px 0pt;" /><div class="blogger-post-footer">This recipe is from my blog, <a href="http://greatcook.blogspot.com/" title="Easy Recipes">Easy Recipes</a> at http://greatcook.blogspot.com . Individual recipes are intended for personal use only. Do not republish this collection of recipes or its feed. All rights to the collection and feed are reserved. My email address is gnetz51@gmail.com .</div>Genevieve Netzhttp://www.blogger.com/profile/08004780820713448880noreply@blogger.comtag:blogger.com,1999:blog-23514847.post-28212135834235089682010-03-06T23:21:00.000-08:002010-03-06T23:21:38.440-08:00Mashed Potato Casserole12 medium potatoes<br />
1 (8 oz.) package cream cheese, softened<br />
1 cup sour cream<br />
1 teaspoons salt<br />
1/2 teaspoon pepper<br />
1 clove garlic, crushed<br />
1/4 cup chopped chives<br />
1/2 teaspoon paprika<br />
1 tablespoon butter or margarine<br />
<br />
<span style="font-style: italic;">Directions:</span><br />
Cook potatoes in boiling, salted water until tender. Drain. Mash potatoes in a large bowl. Add cream cheese, sour cram, salt, pepper, and garlic. Beat with electric mixer until smooth. Stir in chives. Spoon into a lightly greased casserole dish. Sprinkle with paprika and dot with butter. Bake at 350° for 30 minutes or until lightly browned.<br />
<br />
<span style="font-style: italic;">Notes:</span><br />
<br />
<br />
<img style="margin: 0pt 10px 10px 0pt; float: left;" src="http://photos1.blogger.com/blogger/3237/2076/200/21834142plate.2.jpg" alt="Another great Easy Recipe" border="0" /><div class="blogger-post-footer">This recipe is from my blog, <a href="http://greatcook.blogspot.com/" title="Easy Recipes">Easy Recipes</a> at http://greatcook.blogspot.com . Individual recipes are intended for personal use only. Do not republish this collection of recipes or its feed. All rights to the collection and feed are reserved. My email address is gnetz51@gmail.com .</div>Genevieve Netzhttp://www.blogger.com/profile/08004780820713448880noreply@blogger.comtag:blogger.com,1999:blog-23514847.post-8162714231784536202009-11-12T11:18:00.000-08:002009-11-12T11:18:01.029-08:00Batter Fried Chicken1 cut-up fryer<br />
1/2 cup pancake mix<br />
Salt and pepper<br />
1 egg beaten<br />
2 tablespoons milk<br />
Oil for deep frying<br />
<br />
<span style="font-style: italic;">Directions:</span><br />
Steam the chicken pieces for 20 minutes. (Bring a few inches of water to a boil; position the chicken pieces above the water in a sieve or on a steamer rack; cover and allow to steam for 20 minutes.)<br />
<br />
Meanwhile, mix salt and pepper into pancake mix. Beat egg and milk together. When steaming of chicken is complete, dip each piece into egg mixture. Then roll in pancake mix until pieces are well-coated. Heat fat and fry chicken until golden brown, turning only once.<br />
<br />
<span style="font-style: italic;">Notes:</span><br />
Personally, I prefer to broil or bake chicken (or boil it to get the broth), but here is a batter-fried recipe for the adventurous. I like this recipe's idea of steaming the chicken first to ensure that the meat is thoroughly cooked. <br />
<br />
<img style="margin: 0pt 10px 10px 0pt; float: left;" src="http://photos1.blogger.com/blogger/3237/2076/200/21834142plate.2.jpg" alt="Another great Easy Recipe" border="0" /><div class="blogger-post-footer">This recipe is from my blog, <a href="http://greatcook.blogspot.com/" title="Easy Recipes">Easy Recipes</a> at http://greatcook.blogspot.com . Individual recipes are intended for personal use only. Do not republish this collection of recipes or its feed. All rights to the collection and feed are reserved. My email address is gnetz51@gmail.com .</div>Genevieve Netzhttp://www.blogger.com/profile/08004780820713448880noreply@blogger.comtag:blogger.com,1999:blog-23514847.post-20357822651812921792009-11-09T01:56:00.000-08:002009-11-09T01:56:21.557-08:00Prize-Winning Zucchini Cranberry Bread3 tablespoons butter, softened<br />
1 cup sugar<br />
2 large eggs<br />
1 tablespoon grated orange rind<br />
1 (16 9oz,) can whole-berry cranberry sauce<br />
1-1/2 cups unsifted whole wheat flour<br />
1-1/2 cups unsifted all-purpose flour<br />
1 teaspoon baking soda<br />
2 teaspoons baking powder<br />
1-1/2 cups coarsely grated zucchini<br />
1 cup walnuts, coarsely chopped<br />
<br />
<span style="font-style: italic;">Directions:</span><br />
Heat oven to 350°. Grease and flour a 9x5-inch loaf pan or two 8x4-inch pans. In a medium sized bowl, beat butter, sugar, and eggs until fluffy. Stir in orange rind and cranberry sauce. Measure flours, baking soda and baking powder into the butter mixture. Fold in just until combined. Fold in zucchini and walnuts. Turn into baking dish/es. Bake until toothpick inserted in center comes out clean, about 90 minutes for a large loaf or 6 minutes for small loaves. Cool on wire racks.<br />
<br />
<img alt="Another great Easy Recipe" border="0" src="http://photos1.blogger.com/blogger/3237/2076/200/21834142plate.2.jpg" style="float: left; margin: 0pt 10px 10px 0pt;" /><div class="blogger-post-footer">This recipe is from my blog, <a href="http://greatcook.blogspot.com/" title="Easy Recipes">Easy Recipes</a> at http://greatcook.blogspot.com . Individual recipes are intended for personal use only. Do not republish this collection of recipes or its feed. All rights to the collection and feed are reserved. My email address is gnetz51@gmail.com .</div>Genevieve Netzhttp://www.blogger.com/profile/08004780820713448880noreply@blogger.comtag:blogger.com,1999:blog-23514847.post-25536851661219757402009-11-07T10:52:00.000-08:002009-11-07T10:52:00.705-08:00Cherry Cobbler2 (16 oz.) cans sour cherries<br />
Orange juice<br />
6 tablespoons cornstarch<br />
1-1/2 cups sugar<br />
4 tablespoons margarine<br />
1/2 teaspoon almond extract<br />
Pastry for a double crust pie<br />
<br />
<span style="font-style: italic;">Directions:</span><br />
Line a 7x9x2-inch pan with pastry crust; set aside. Drain and reserve the juice from the cherries. Add enough orange juice to the cherry juice to make 2 cups. Heat juice in double boiler (or a heavy-bottomed saucepan over low heat). Mix cornstarch and sugar. Stir into juice and cook until thickened (10 minutes or more.) <i>Stir frequently to prevent sticking and lumps.</i> Add margarine, almond extract, and the drained cherries. Pour hot cherry filling into the pastry-lined baking dish. Add top crust; prick holes in top crust with a fork. Bake at 450° for 40 minutes or until crust is lightly browned.<br />
<br />
<img style="margin: 0pt 10px 10px 0pt; float: left;" src="http://photos1.blogger.com/blogger/3237/2076/200/21834142plate.2.jpg" alt="Another great Easy Recipe" border="0" /><div class="blogger-post-footer">This recipe is from my blog, <a href="http://greatcook.blogspot.com/" title="Easy Recipes">Easy Recipes</a> at http://greatcook.blogspot.com . Individual recipes are intended for personal use only. Do not republish this collection of recipes or its feed. All rights to the collection and feed are reserved. My email address is gnetz51@gmail.com .</div>Genevieve Netzhttp://www.blogger.com/profile/08004780820713448880noreply@blogger.comtag:blogger.com,1999:blog-23514847.post-70355955300223665812009-11-05T11:17:00.000-08:002009-11-05T11:17:21.818-08:00Jefferson Davis Pie1 unbaked pie shell<br />
2 cups brown sugar<br />
1 tablespoon sifted flour<br />
1/2 teaspoon nutmeg<br />
1 cup cream<br />
4 eggs, slightly beaten<br />
1 teaspoon lemon juice<br />
1/2 teaspoon lemon rind grated<br />
1/2 cup melted margarine<br />
<br />
<span style="font-style: italic;">Directions:</span><br />
Sift sugar, flour, and nutmeg together. Add cream and mix well. Add eggs and mix well. Add lemon juice, grated rind, and melted margarine. Beat until mixture is smooth. Pour into unbaked pie shell and bake at 375° for 45 minutes or until custard tests done. Cool and serve with whipped cream.<br />
<br />
<span style="font-style: italic;">Notes:</span><br />
Like most Jefferson Davis pie recipes, this recipe creates a very sweet, very rich "chess pie" sort of custard. Read a bit about the history of the recipe here: <a href="http://www.andalusiastarnews.com/news/2009/jun/05/who-can-resist-jefferson-davis-pie/">Who Can Resist Jefferson Davis Pie?"</a><br />
<br />
<img style="margin: 0pt 10px 10px 0pt; float: left;" src="http://photos1.blogger.com/blogger/3237/2076/200/21834142plate.2.jpg" alt="Another great Easy Recipe" border="0" /><div class="blogger-post-footer">This recipe is from my blog, <a href="http://greatcook.blogspot.com/" title="Easy Recipes">Easy Recipes</a> at http://greatcook.blogspot.com . Individual recipes are intended for personal use only. Do not republish this collection of recipes or its feed. All rights to the collection and feed are reserved. My email address is gnetz51@gmail.com .</div>Genevieve Netzhttp://www.blogger.com/profile/08004780820713448880noreply@blogger.comtag:blogger.com,1999:blog-23514847.post-24728231989923340702009-11-05T10:51:00.000-08:002009-11-20T17:30:45.723-08:00Pecan Meringues2 large egg whites<br />
1 cup sifted powdered sugar<br />
1 cup finely chopped pecans<br />
1/2 teaspoon vanilla<br />
<br />
<span style="font-style: italic;">Directions:</span><br />
Beat egg whites until stiff (standing in peaks). Fold in sugar and nuts. Add vanilla. Drop by teaspoonful onto a well-greased cookie sheet. Bake at 325° for about 18 minutes, or until meringues are set and their peaks lightly browned. Remove the cookie sheet from oven and place on a rack to cool for ten minutes. Then lift meringues gently from the sheet with a spatula. Makes 20.<br />
<br />
<span style="font-style: italic;">Notes:</span><br />
<br />
<br />
<img style="margin: 0pt 10px 10px 0pt; float: left;" src="http://photos1.blogger.com/blogger/3237/2076/200/21834142plate.2.jpg" alt="Another great Easy Recipe" border="0" /><div class="blogger-post-footer">This recipe is from my blog, <a href="http://greatcook.blogspot.com/" title="Easy Recipes">Easy Recipes</a> at http://greatcook.blogspot.com . Individual recipes are intended for personal use only. Do not republish this collection of recipes or its feed. All rights to the collection and feed are reserved. My email address is gnetz51@gmail.com .</div>Genevieve Netzhttp://www.blogger.com/profile/08004780820713448880noreply@blogger.comtag:blogger.com,1999:blog-23514847.post-57561136931433426572009-10-28T16:13:00.000-07:002009-10-28T16:13:00.662-07:00Zucchini Health Bread3 eggs<br />
1 cup honey<br />
2 teaspoons vanilla<br />
1 cup oil<br />
1/4 teaspoon baking powder<br />
1 teaspoon baking soda<br />
2-1/2 teaspoons cinnamon<br />
2 cups whole wheat flour<br />
1/4 cup wheat germ<br />
1/4 cup bran<br />
2 cups grated, unpeeled zucchini<br />
3/4 cup chopped nuts<br />
1/2 cup raisins<br />
<br />
<span style="font-style: italic;">Directions:</span><br />
Beat eggs and honey. Stir in vanilla and oil. Combine dry ingredients and add to egg mixture. Stir in zucchini, nuts and raisins. Pour mixture into two greased loaf pans. Bake at 325 degrees for 60 to 70 minutes or until bread tests done with a toothpick.<br />
<br />
<img alt="Another great Easy Recipe" border="0" src="http://photos1.blogger.com/blogger/3237/2076/200/21834142plate.2.jpg" style="float: left; margin: 0pt 10px 10px 0pt;" /><div class="blogger-post-footer">This recipe is from my blog, <a href="http://greatcook.blogspot.com/" title="Easy Recipes">Easy Recipes</a> at http://greatcook.blogspot.com . Individual recipes are intended for personal use only. Do not republish this collection of recipes or its feed. All rights to the collection and feed are reserved. My email address is gnetz51@gmail.com .</div>Genevieve Netzhttp://www.blogger.com/profile/08004780820713448880noreply@blogger.comtag:blogger.com,1999:blog-23514847.post-54390383780530605502009-10-08T16:11:00.000-07:002009-10-08T16:13:27.037-07:00Coffee Cake Topping1/2 cup brown sugar<br />
2 tablespoons butter, softened<br />
2 tablespoons flour<br />
1 teaspoon cinnamon<br />
1/2 cup chopped nuts<br />
<br />
<span style="font-style: italic;">Directions:</span><br />
Combine butter and sugar; mix well. Add flour and cinnamon; mix well. Stir in chopped nuts and toss together. Sprinkle across the top of unbaked bread dough and bake according to recipe instructions.<br />
<br />
<img alt="Another great Easy Recipe" border="0" src="http://photos1.blogger.com/blogger/3237/2076/200/21834142plate.2.jpg" style="float: left; margin: 0pt 10px 10px 0pt;" /><div class="blogger-post-footer">This recipe is from my blog, <a href="http://greatcook.blogspot.com/" title="Easy Recipes">Easy Recipes</a> at http://greatcook.blogspot.com . Individual recipes are intended for personal use only. Do not republish this collection of recipes or its feed. All rights to the collection and feed are reserved. My email address is gnetz51@gmail.com .</div>Genevieve Netzhttp://www.blogger.com/profile/08004780820713448880noreply@blogger.comtag:blogger.com,1999:blog-23514847.post-27684898051124443222009-10-08T16:06:00.000-07:002009-10-08T16:11:51.288-07:00Zucchini Pineapple Bread3 eggs<br />
1 cup vegetable oil<br />
2 cups sugar<br />
2 teaspoons vanilla<br />
2 cups zucchini, coarsely grated<br />
1 (8-oz.) cab crushed pineapple, drained<br />
2 teaspoons baking soda<br />
2 teaspoon salt<br />
1/2 teaspoon baking powder<br />
1-1/2 teaspoons cinnamon<br />
3/4 teaspoon nutmeg<br />
1 cup chopped walnuts<br />
1 cup raisins or currants<br />
3 cups flour<br />
<br />
<span style="font-style: italic;">Directions:</span><br />
Beat eggs. Add oil, sugar, and vanilla; beat until foamy. Stir in zucchini and pineapple. Combine remaining ingredients in a separate bowl; stir well. Add flour mixture to zucchini mixture a little at a time and blend well.<br />
<br />
Bake in two greased and floured 9x5-inch loaf pans at 350° for 60 minutes. Cool 10 minutes in the pans; then remove loaves and cool on wire racks.<br />
<br />
<span style="font-style: italic;">Notes:</span><br />
The pineapple is barely detectable in the baked bread, but it adds to the richness and moisture. <br />
<br />
<img alt="Another great Easy Recipe" border="0" src="http://photos1.blogger.com/blogger/3237/2076/200/21834142plate.2.jpg" style="float: left; margin: 0pt 10px 10px 0pt;" /><div class="blogger-post-footer">This recipe is from my blog, <a href="http://greatcook.blogspot.com/" title="Easy Recipes">Easy Recipes</a> at http://greatcook.blogspot.com . Individual recipes are intended for personal use only. Do not republish this collection of recipes or its feed. All rights to the collection and feed are reserved. My email address is gnetz51@gmail.com .</div>Genevieve Netzhttp://www.blogger.com/profile/08004780820713448880noreply@blogger.comtag:blogger.com,1999:blog-23514847.post-54863481615909693792009-09-30T19:37:00.000-07:002009-09-30T19:37:00.127-07:00Chicken and Broccoli Casserole4 skinless, boneless chicken breast halves<br />
1 small onion, quartered<br />
1 tablespoon margarine<br />
2 cups sliced fresh mushrooms<br />
1 (10 oz.) package frozen chopped broccoli<br />
1/4 teaspoon ground nutmeg<br />
1/4 teaspoon salt<br />
Freshly ground pepper to taste<br />
4 teaspoons grated Parmesan cheese<br />
<br />
<br />
<span style="font-style: italic;">Directions:</span><br />
Cook the broccoli according to package directions. Drain and set aside. Meanwhile, begin cooking the chicken. In a medium-sized saucepan, cover chicken breasts and onion quarters with water. Place the lid on the pan and poach the chicken over medium-low heat until meat is white all the way through, about 20 minutes. While the chicken is cooking, melt the margarine in a large skillet. Add mushrooms and cook until tender, about 5 minutes. Preheat the broiler. Place cooked broccoli in an 8-inch square baking dish. Sprinkle with nutmeg, salt and pepper. Drain the cooked chicken and onion; arrange in a single layer over broccoli. Top with mushrooms. Sprinkle with cheese. Broil 1 to 2 minutes or until cheese is melted. Serve hot.<br />
<br />
<span style="font-style: italic;">Notes:</span><br />
From Rebecca Goss, my friend and a fellow AAFES wife in Berlin, Germany, in the early 1990s.<br />
<br />
<img alt="Another great Easy Recipe" border="0" src="http://photos1.blogger.com/blogger/3237/2076/200/21834142plate.2.jpg" style="float: left; margin: 0pt 10px 10px 0pt;" /><div class="blogger-post-footer">This recipe is from my blog, <a href="http://greatcook.blogspot.com/" title="Easy Recipes">Easy Recipes</a> at http://greatcook.blogspot.com . Individual recipes are intended for personal use only. Do not republish this collection of recipes or its feed. All rights to the collection and feed are reserved. My email address is gnetz51@gmail.com .</div>Genevieve Netzhttp://www.blogger.com/profile/08004780820713448880noreply@blogger.comtag:blogger.com,1999:blog-23514847.post-90265988859318996562009-09-25T15:22:00.000-07:002009-09-25T15:22:00.337-07:00Rhubarb CrunchMix until crumbly:<br />
1 cup flour<br />
3/4 uncooked oatmeal<br />
1 cup brown sugar, packed<br />
1/2 cup margarine<br />
1 teaspoon cinnamon<br />
<br />
Press half of oatmeal mixture into a greased 8x8" square cake pan.<br />
<br />
Stir together in a saucepan:<br />
1 cup sugar<br />
2 tablespoons corn starch<br />
<br />
Add to sugar mixture: <br />
1 cup water<br />
1 teaspoon vanilla<br />
4 cups cooked, diced rhubarb<br />
<br />
Cook over low heat until mixture is thickened. Spread evenly over oatmeal mixture. Top with remaining oatmeal mixture. Bake at 350° 45 to 50 minutes or until topping looks toasty and rhubarb bubbles through.<br />
<br />
<span style="font-style: italic;">Notes:</span><br />
This is a recipe from my mother, Doris Hill. Good stuff.<br />
<br />
I know rhubarb is not really a fruit, but I'm not going to start a new category just for this recipe. <br />
<br />
<img alt="Another great Easy Recipe" border="0" src="http://photos1.blogger.com/blogger/3237/2076/200/21834142plate.2.jpg" style="float: left; margin: 0pt 10px 10px 0pt;" /><div class="blogger-post-footer">This recipe is from my blog, <a href="http://greatcook.blogspot.com/" title="Easy Recipes">Easy Recipes</a> at http://greatcook.blogspot.com . Individual recipes are intended for personal use only. Do not republish this collection of recipes or its feed. All rights to the collection and feed are reserved. My email address is gnetz51@gmail.com .</div>Genevieve Netzhttp://www.blogger.com/profile/08004780820713448880noreply@blogger.comtag:blogger.com,1999:blog-23514847.post-23508226509359334222009-09-22T15:06:00.000-07:002009-09-22T15:06:00.847-07:00Candied Fruit Bars1 cup raisins<br />
2 tablespoons water<br />
2 tablespoons candied orange peel<br />
1/4 cup chopped candied cherries <br />
1/4 cup finely chopped citron<br />
1/2 cup chopped walnuts<br />
1/2 teaspoon lemon extract<br />
1/4 cup orange juice<br />
1/2 cup shortening<br />
1 cup sugar<br />
1 egg<br />
2-1/4 cups flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1/2 teaspoon cinnamon<br />
1/2 teaspoon nutmeg<br />
<br />
<span style="font-style: italic;">Directions:</span><br />
Place the raisins in a microwave container and add 2 tablespoons of water. Microwave on high for 1 minute and allow to stand in microwave for 5 more minutes. Discard any excess liquid. Drain raisins on a paper towel; chop and set aside in a mixing bowl.<br />
<br />
In a small mixing bowl, combine orange peel, chopped cherries, chopped citron, chopped walnuts, lemon extract, and orange juicel Stir well and set aside.<br />
<br />
In a large mixing bowl, cream shortening and sugar. Beat well. Add egg and beat well. <br />
<br />
Sift flour, baking powder, salt, soda, cinnamon and nutmeg over the chopped raisins and blend well. Add to the shortening mixture a little at a time, blending well. Add fruit mixture and stir well. Let dough stand covered for 1 hour. Press evenly into a well-greased 13x9" cake pan. Bake at 400° for 12 to 15 minutes. Remove from oven and cut into small bars. Remove bars from pan immediately and cool completely on wire racks.<br />
<br />
<br />
<img alt="Another great Easy Recipe" border="0" src="http://photos1.blogger.com/blogger/3237/2076/200/21834142plate.2.jpg" style="float: left; margin: 0pt 10px 10px 0pt;" /><div class="blogger-post-footer">This recipe is from my blog, <a href="http://greatcook.blogspot.com/" title="Easy Recipes">Easy Recipes</a> at http://greatcook.blogspot.com . Individual recipes are intended for personal use only. Do not republish this collection of recipes or its feed. All rights to the collection and feed are reserved. My email address is gnetz51@gmail.com .</div>Genevieve Netzhttp://www.blogger.com/profile/08004780820713448880noreply@blogger.comtag:blogger.com,1999:blog-23514847.post-11027242049488740962009-09-19T18:49:00.000-07:002009-09-19T18:49:00.035-07:00Oatmeal Bars with Date Filling2-1.2 cups all-purpose flour<br />
2-1/2 cups quick oats (uncooked)<br />
1-1/4 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1-1/4 cup brown sugar, firmly packed<br />
3/4 cup + 2 tablespoons butter or margarine, softened<br />
1 (10 to 12 oz.) package pitted dates, chopped<br />
1-1/4 cup sugar<br />
1-1/4 cup water<br />
<br />
<span style="font-style: italic;">Directions:</span><br />
Combine flour, oats, soda, salt, and sugar. Toss together. Add softened butter and cut together until mixture falls into coarse crumbs. Press half of the mixture evenly into an ungreased 9x13" cake pan.<br />
<br />
Combine dates, sugar and water in a medium saucepan. Cook over low heat until sugar dissolves and dates soften. Mixture will be dark-colored and thickened when ready. Spread evenly over oat mixture in pan. Sprinkle remaining oat mixture evenly over dates. <br />
<br />
Bake at 325° for 40-45 minutes or until top is lightly browned. Allow to cool slightly, cut into bars. Remove bars to a wire rack to complete cooling.<br />
<br />
<img alt="Another great Easy Recipe" border="0" src="http://photos1.blogger.com/blogger/3237/2076/200/21834142plate.2.jpg" style="float: left; margin: 0pt 10px 10px 0pt;" /><div class="blogger-post-footer">This recipe is from my blog, <a href="http://greatcook.blogspot.com/" title="Easy Recipes">Easy Recipes</a> at http://greatcook.blogspot.com . Individual recipes are intended for personal use only. Do not republish this collection of recipes or its feed. All rights to the collection and feed are reserved. My email address is gnetz51@gmail.com .</div>Genevieve Netzhttp://www.blogger.com/profile/08004780820713448880noreply@blogger.comtag:blogger.com,1999:blog-23514847.post-53105131067164453732009-09-16T18:25:00.000-07:002009-09-16T18:25:00.305-07:00Dutch Shortbread1 cup butter (not margarine), softened<br />
1 cup sugar<br />
1 egg<br />
2 cups all purpose flour<br />
<br />
<span style="font-style: italic;">Directions:</span><br />
Cream butter in a large mixing bowl. Add sugar gradually, beating well after each addition. Add egg and beat well. Add flour a bit at a time, stirring well after each addition. (Dough will be stiff and sticky.)<br />
<br />
Divide the dough equally. With clean, floured fingers or a large, floured spoon, press each half evenly into a well-greased 8" square baking pan. Bale at 350° for 20 minutes or until lightly browned. Remove from oven and cool slightly. Cut into squares and remove them from the pans to cool completely on wire racks.<br />
<br />
<img alt="Another great Easy Recipe" border="0" src="http://photos1.blogger.com/blogger/3237/2076/200/21834142plate.2.jpg" style="float: left; margin: 0pt 10px 10px 0pt;" /><div class="blogger-post-footer">This recipe is from my blog, <a href="http://greatcook.blogspot.com/" title="Easy Recipes">Easy Recipes</a> at http://greatcook.blogspot.com . Individual recipes are intended for personal use only. Do not republish this collection of recipes or its feed. All rights to the collection and feed are reserved. My email address is gnetz51@gmail.com .</div>Genevieve Netzhttp://www.blogger.com/profile/08004780820713448880noreply@blogger.comtag:blogger.com,1999:blog-23514847.post-60721369439496952722009-09-14T18:01:00.000-07:002009-09-14T18:07:19.115-07:00Fresh Coconut Cake<span style="font-style: italic;">For the cake:</span><br />
<br />
Cream together<br />
2 cups sugar<br />
1 cup butter<br />
<br />
Sift together <br />
3 cups flour<br />
2 teaspoons baking powder<br />
<br />
Add flour mixture alternately to butter mixture with <br />
1 cup milk <br />
<br />
Fold in <br />
4 egg whites, beaten<br />
1 teaspoon vanilla<br />
<br />
Pour into 3 greased and floured layer pans. Bake at 350° for about 20 minutes or until cakes test done. Allow cakes to cool completely on a wire rack before frosting.<br />
<br />
<br />
<span style="font-style: italic;">For the icing:</span><br />
<br />
1 fresh coconut<br />
1 cup sugar <br />
1 tablespoon corn syrup<br />
1/3 cup water<br />
1/4 teaspoon cream of tartar<br />
1/8 teaspoon salt<br />
2 egg whites<br />
<br />
Drain the coconut, reserving the milk. Shred the coconut meat. Set aside. Combine sugar, syrup, water, cream of tartar, and salt in a saucepan and bring to a boil. Add unbeaten egg whites and beat until fluffy. Pour 1/3 of the reserved coconut juice over the first layer of the cake. Spread with 1/3 of the icing and sprinkle with 1/3 of the shredded coconut. Repeat for each layer. Refrigerate cake until ready to serve and refrigerate any leftovers.<br />
<br />
<br />
<img alt="Another great Easy Recipe" border="0" src="http://photos1.blogger.com/blogger/3237/2076/200/21834142plate.2.jpg" style="float: left; margin: 0pt 10px 10px 0pt;" /><div class="blogger-post-footer">This recipe is from my blog, <a href="http://greatcook.blogspot.com/" title="Easy Recipes">Easy Recipes</a> at http://greatcook.blogspot.com . Individual recipes are intended for personal use only. Do not republish this collection of recipes or its feed. All rights to the collection and feed are reserved. My email address is gnetz51@gmail.com .</div>Genevieve Netzhttp://www.blogger.com/profile/08004780820713448880noreply@blogger.comtag:blogger.com,1999:blog-23514847.post-40513037002020239812009-08-31T08:32:00.000-07:002009-08-31T08:32:01.064-07:00Gooseberry PieShell and top crust for a double-crust pie, unbaked<br />
1 (16 oz.) can gooseberries in heavy syrup<br />
1-1/4 cups sugar<br />
5 tablespoons corn starch<br />
2 tablespoons margarine<br />
1/2 cup orange marmalade<br />
<br />
<span style="font-style: italic;">Directions:</span><br />
Drain the gooseberries, reserving the juice. Set berries aside. Stir the sugar and corn starch together in the top of a double boiler. Add the gooseberry juice and mix well. Cook 15 minutes, stirring as necessary to prevent lumps. Remove from heat. Add margarine and marmalade. Mix together. Gently fold in berries. Pour into pie shell and cover with top crust. Seal edges and make a few slits in the top crust. Bake at 400° for 40 minutes. Cool before serving.<br />
<br />
<img alt="Another great Easy Recipe" border="0" src="http://photos1.blogger.com/blogger/3237/2076/200/21834142plate.2.jpg" style="float: left; margin: 0pt 10px 10px 0pt;" /><div class="blogger-post-footer">This recipe is from my blog, <a href="http://greatcook.blogspot.com/" title="Easy Recipes">Easy Recipes</a> at http://greatcook.blogspot.com . Individual recipes are intended for personal use only. Do not republish this collection of recipes or its feed. All rights to the collection and feed are reserved. My email address is gnetz51@gmail.com .</div>Genevieve Netzhttp://www.blogger.com/profile/08004780820713448880noreply@blogger.comtag:blogger.com,1999:blog-23514847.post-35951516440528736312009-08-28T11:26:00.000-07:002009-08-28T11:26:00.347-07:00Cranberry Holiday Punch32 oz. cranberry sauce, pressed through a sieve<br />
32 oz. apple juice<br />
Juice of 2 oranges<br />
Juice of 1 lemon<br />
<br />
<span style="font-style: italic;">Directions:</span><br />
Combine all ingredients in a saucepan and mix well with a wire whip. Bring to a boil and serve hot.<br />
<br />
<span style="font-style: italic;">Notes:</span><br />
May also be served chilled.<br />
<br />
<img style="margin: 0pt 10px 10px 0pt; float: left;" src="http://photos1.blogger.com/blogger/3237/2076/200/21834142plate.2.jpg" alt="Another great Easy Recipe" border="0" /><div class="blogger-post-footer">This recipe is from my blog, <a href="http://greatcook.blogspot.com/" title="Easy Recipes">Easy Recipes</a> at http://greatcook.blogspot.com . Individual recipes are intended for personal use only. Do not republish this collection of recipes or its feed. All rights to the collection and feed are reserved. My email address is gnetz51@gmail.com .</div>Genevieve Netzhttp://www.blogger.com/profile/08004780820713448880noreply@blogger.comtag:blogger.com,1999:blog-23514847.post-77905501716751719652009-08-26T09:25:00.000-07:002009-08-26T09:25:08.504-07:00Country Corncakes1 cup white corn meal<br />
2 tablespoons flour<br />
1/2 teaspoon salt<br />
1/4 teaspoon baking soda<br />
1 cup buttermilk<br />
1 egg, beaten<br />
2 tablespoons melted lard*<br />
<br />
<span style="font-style: italic;">Directions:</span><br />
Sift the meal, flour, and salt together into a mixing bowl. Mix the baking soda and buttermilk; add to meal mixture and stir until combined. Add beaten egg and melted lard; mix well. Fry on a very hot, lightly greased skillet, flipping each cake once. Makes about a dozen cakes.<br />
<br />
<span style="font-style: italic;">Notes:</span><br />
I don't like lard, but that <i>is</i> what the recipe says. Feel free to substitute melted butter or margarine.<br />
<br />
<img alt="Another great Easy Recipe" border="0" src="http://photos1.blogger.com/blogger/3237/2076/200/21834142plate.2.jpg" style="float: left; margin: 0pt 10px 10px 0pt;" /><div class="blogger-post-footer">This recipe is from my blog, <a href="http://greatcook.blogspot.com/" title="Easy Recipes">Easy Recipes</a> at http://greatcook.blogspot.com . Individual recipes are intended for personal use only. Do not republish this collection of recipes or its feed. All rights to the collection and feed are reserved. My email address is gnetz51@gmail.com .</div>Genevieve Netzhttp://www.blogger.com/profile/08004780820713448880noreply@blogger.comtag:blogger.com,1999:blog-23514847.post-54658008560146201472009-08-20T10:06:00.000-07:002009-08-20T10:06:00.202-07:00Quick and Easy Chicken Cups1 can Grand® Biscuits<br />
1 can cream of chicken soup <br />
1 cup shredded cheddar cheese<br />
1 can (or 1-1/2 cups) chicken breast chunks<br />
1 teaspoon parsley flakes<br />
<br />
<span style="font-style: italic;">Directions:</span><br />
Preheat oven according to the directions on the biscuit can. Combine the soup, shredded cheese, chicken chunks, and parsley flakes. Spray muffin tin(s) with cooking spray. Flatten each biscuit and push it into a muffin cup, shaping the biscuit dough to the sides. Fill each cup with chicken mixture. Bake 18 minutes or until the biscuits are browned on the underside and lift easily from the muffin cup.<br />
<br />
<img alt="Another great Easy Recipe" border="0" src="http://photos1.blogger.com/blogger/3237/2076/200/21834142plate.2.jpg" style="float: left; margin: 0pt 10px 10px 0pt;" /><div class="blogger-post-footer">This recipe is from my blog, <a href="http://greatcook.blogspot.com/" title="Easy Recipes">Easy Recipes</a> at http://greatcook.blogspot.com . Individual recipes are intended for personal use only. Do not republish this collection of recipes or its feed. All rights to the collection and feed are reserved. My email address is gnetz51@gmail.com .</div>Genevieve Netzhttp://www.blogger.com/profile/08004780820713448880noreply@blogger.comtag:blogger.com,1999:blog-23514847.post-79843250493203019702009-08-17T18:03:00.000-07:002009-08-17T18:03:00.517-07:00Mary D.'s Chocolate Chip Cookies1/3 cup margarine <br />
2/3 cup Crisco<br />
1/2 cup sugar<br />
1 cup brown sugar (firmly packed)<br />
1 teaspoon vanilla<br />
2 eggs<br />
2 cups all purpose flour<br />
1 teaspoon baking soda<br />
1 teaspoon salt <br />
1 cup nuts<br />
2 cups (12 oz. pkg.) Hershey's Semi Sweet Chocolate Chips (I prefer mini chips.)<br />
<br />
<span style="font-style: italic;">Directions:</span><br />
Cream shortening, brown sugar, sugar, and vanilla until light and fluffy. Add eggs; beat well. Combine flour, soda, salt, and add to creamed mixture; stir in nuts and chips.<br />
<br />
Drop by teaspoon onto ungreased cookie sheet covered with Reynolds Wrap. Bake in a 375 degree oven for 8 10 minutes or until light brown. Cool lightly before removing from sheet.<br />
<br />
Makes about seven dozen.<br />
<br />
<span style="font-style: italic;">Notes:</span><br />
Years ago, Ms. Joyce Putty of Hopkinsville, KY, copied this recipe from our local newspaper. The recipe was contributed by Ms. Mary D. Ferguson, a much-beloved reporter and columnist who still writes for the <i>Kentucky New Era</i>.<br />
<br />
<img alt="Another great Easy Recipe" border="0" src="http://photos1.blogger.com/blogger/3237/2076/200/21834142plate.2.jpg" style="float: left; margin: 0pt 10px 10px 0pt;" /><div class="blogger-post-footer">This recipe is from my blog, <a href="http://greatcook.blogspot.com/" title="Easy Recipes">Easy Recipes</a> at http://greatcook.blogspot.com . Individual recipes are intended for personal use only. Do not republish this collection of recipes or its feed. All rights to the collection and feed are reserved. My email address is gnetz51@gmail.com .</div>Genevieve Netzhttp://www.blogger.com/profile/08004780820713448880noreply@blogger.comtag:blogger.com,1999:blog-23514847.post-73009189737433200902009-08-14T10:19:00.000-07:002009-08-14T10:20:27.778-07:00Heath Bar Cake1 family-size brownie mix, baked, cooled and crumbled<br />
1 large tub of Cool Whip<br />
2 large boxes of instant chocolate pudding, prepared <br />
6 Heath candy bars, crushed<br />
<br />
<span style="font-style: italic;">Directions:</span><br />
Stir the crushed Heath bars into the chocolate pudding, reserving 2 tablespoons of crushed Heath bar for the topping.<br />
<br />
Make 6 layers in a truffle bowl.<br />
<br />
1st layer -- Half of the crumbled brownies<br />
2nd layer -- Half of the pudding<br />
3rd layer -- Half of the Cool Whip<br />
4th layer -- The rest of the crumbled brownies<br />
5th layer -- The rest of the pudding mix<br />
6th layer -- The rest of the Cool Whip<br />
<br />
Chill at least 4 hours. Just before serving, garnish with the reserved crushed Heath bar.<br />
<br />
<span style="font-style: italic;">Notes:</span><br />
Looks elegant and tastes delicious.<br />
<br />
<img alt="Another great Easy Recipe" border="0" src="http://photos1.blogger.com/blogger/3237/2076/200/21834142plate.2.jpg" style="float: left; margin: 0pt 10px 10px 0pt;" /><div class="blogger-post-footer">This recipe is from my blog, <a href="http://greatcook.blogspot.com/" title="Easy Recipes">Easy Recipes</a> at http://greatcook.blogspot.com . Individual recipes are intended for personal use only. Do not republish this collection of recipes or its feed. All rights to the collection and feed are reserved. My email address is gnetz51@gmail.com .</div>Genevieve Netzhttp://www.blogger.com/profile/08004780820713448880noreply@blogger.comtag:blogger.com,1999:blog-23514847.post-81029337148953557122009-07-30T14:19:00.000-07:002009-07-30T14:24:25.372-07:00Macaroni Salad for 303 pounds spiral macaroni (cooked per instructions on the box)<br />
2 cups shredded carrot, chopped (2 large carrots)<br />
1-1.2 cups red onion, chopped (1 large red onion)<br />
1-1/2 cups bell pepper, seeded and chopped (1 large green pepper)<br />
1-1/2 cups cucumber, seeded and diced (1 large cucumber)<br />
<br />
DRESSING:<br />
1 cup white vinegar<br />
1-1/2 cups sugar<br />
2-1/3 cups mayonnaise<br />
2/3 cup milk<br />
1/2 teaspoon salt<br />
<br />
<span style="font-style: italic;">Directions:</span><br />
In an extra-large bowl, combine all salad ingredients. In a medium mixing bowl, combine all dressing ingredients, stir to combine, and add to the salad ingredients. Mix gently. Cover the bowl tightly. Refrigerate at least 12 hours or overnight before serving. Makes 30 1-cup servings.<br />
<br />
<span style="font-style: italic;">Notes:</span><br />
This will serve a crowd. Make the recipe lighter by using skim milk and by substituting fat-free mayonnaise for up to 2 cups of the mayonnaise in the recipe.<br />
<br />
<img alt="Another great Easy Recipe" border="0" src="http://photos1.blogger.com/blogger/3237/2076/200/21834142plate.2.jpg" style="float: left; margin: 0pt 10px 10px 0pt;" /><div class="blogger-post-footer">This recipe is from my blog, <a href="http://greatcook.blogspot.com/" title="Easy Recipes">Easy Recipes</a> at http://greatcook.blogspot.com . Individual recipes are intended for personal use only. Do not republish this collection of recipes or its feed. All rights to the collection and feed are reserved. My email address is gnetz51@gmail.com .</div>Genevieve Netzhttp://www.blogger.com/profile/08004780820713448880noreply@blogger.comtag:blogger.com,1999:blog-23514847.post-70919124802214745712009-07-10T19:48:00.000-07:002009-07-10T19:48:00.972-07:00Butter Pecan Cookies1 box Betty Crocker Butter Pecan Cake Mix<br />
1 lightly beaten egg<br />
1/4 cup vegetable oil<br />
1/4 cup water <br />
1 bag Toffee Bits<br />
<br />
<span style="font-style: italic;">Directions:</span><br />
Mix cake mix, egg, oil, and water (do not use mixer) then add Toffee Bits. Spray cookie sheet with Pam, then drop dough by teaspoon (I use a mini dipper) and bake for 10 minutes (only). Remove cookies to baking rack to cool.<br />
<br />
<span style="font-style: italic;">Notes:</span><br />
This recipe is from Ms. Joyce Putty of Hopkinsville, KY. All her baked goodies are delicious. That's why I asked for this recipe.<br />
<br />
<img style="margin: 0pt 10px 10px 0pt; float: left;" src="http://photos1.blogger.com/blogger/3237/2076/200/21834142plate.2.jpg" alt="Another great Easy Recipe" border="0" /><div class="blogger-post-footer">This recipe is from my blog, <a href="http://greatcook.blogspot.com/" title="Easy Recipes">Easy Recipes</a> at http://greatcook.blogspot.com . Individual recipes are intended for personal use only. Do not republish this collection of recipes or its feed. All rights to the collection and feed are reserved. My email address is gnetz51@gmail.com .</div>Genevieve Netzhttp://www.blogger.com/profile/08004780820713448880noreply@blogger.com