Recent Recipes
Page 45
- 1 package brownie mix
- 1 cup fresh cherries, pitted and diced
- 1/2 cup vegetable oil
- 1 egg
- Preheat oven to 350
- Combine all ingredients and mix well.
- Pour into greased baking dish.
- Bake for 30-50 minutes or until toothpick comes out clean. Do not over cook.
- Cool before removing from pan.
Published: Saturday, August 20th, 2011
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Submitted by: Mary T.
- 1/2 cup uncooked rice
- 3 slices bacon
- 1 large onion, chopped
- 1 lb. ground chuck
- 1 tsp salt
- 1/2 tsp pepper
- 1 8 oz. can tomatoes
- 2 Tbsp brown sugar
- 1/4 cup vinegar
- 1/2 tsp crushed thyme
- 1 large cabbage, coarsely shredded
- Cook rice using package directions but cook for only 5 minutes.
- Cook bacon until crisp, drain on paper towel and set aside.
- Cook onion in 1 Tbsp bacon fat until tender.
- Crumble ground chuck into cooked onions, cooking until meat is thoroughly cooked.
- Stir in crumbled bacon, rice, and half of the pepper and salt. Set aside.
- Preheat oven to 375
- Pour tomatoes into sauce pan including juice, breaking them into smaller pieces.
- Add brown sugar, vinegar, thyme and remaining salt and pepper and heat to boiling.
- In 3-quart baking dish, arrange 1/3 shredded cabbage, half of the meat mixture and half of the sauce. Repeat. Layer with cabbage as the final layer.
- Cover and bake for 1 hour until cabbage is tender.
Published: Monday, August 15th, 2011
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Submitted by: Aunt Janet
- 1/4 cup lemon juice
- 1 can condensed milk
- 1 quart strawberries, diced
- 1 8 oz. cool whip
- 1 graham cracker crust
- Mix lemon juice and milk together. Add strawberries.
- Pour into crust.
- Cover with cool whip.
- Refrigerate at least 2 hours.
Published: Friday, August 12th, 2011
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- 3/4 cup toasted wheat germ
- 2 (8 oz) packages cream cheese
- 3/4 cup sugar
- 1/3 cup baking cocoa
- 4 egg whites
- 1 tsp vanilla extract
- 36 pecan halves
- 3 Tbsp caramel topping
- Preheat oven to 350
- In well coated mini muffin tines, generously coat each with wheat germ.
- In mixing bowl, beat cream cheese and sugar until smooth. Add cocoa and mix well.
- Beat in egg whites and vanilla until just combined.
- Spoon 4 teaspoons into each muffin cup.
- Bake for 13-16 minutes or until set.
- Cool in pan for 10 minutes and then place on wire racks.
- Cool for 30 minutes and refrigerate.
- When ready to serve top each with a pecan half.
- Microwave caramel topping on high for 10 seconds or until soft. Spoon 1/4 teaspoon over each.
Published: Friday, August 12th, 2011
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