Recipes

Posted: Wednesday, December 10, 2003

Hawaiian Wedding Cake

Waldorf Salad

Lemon Lush

Best Cheeesee Ball

Blueberry French Toast w/Fresh Blueberry

Syrup

Mom's Chicken Lickin'

Aunt Clara's Fruit Salad

Corn Scallop

Linda's World Famous Pumpkin Roll

Cranberry Scones

Chocolate Chip Mint

Cookies

Lazy Person's Complete Breakfast

Smoky Salmon Spread

Trailer Park Cookies

3 Minute Micro Fudge

Hot Chocolate Mix

Seafood Chowder

Hawaiian

Wedding Cake

1 box yellow cake mix

Follow directions on cake box. Mix and bake in jelly roll

pan. Cool.

Mix 1 large box instant vanilla pudding and 1 cup milk with

electric mixer. Add 2-8 oz packages cream cheese. Beat until

this mixture is creamy. Spread over cake.

Drain 2-16 oz cans crushed pineapple. Spread on top of pudding

mixture. Spread 1 large (16 oz) container Cool Whip over pineapple.

Top with shredded coconut and crushed walnuts. Decorate with

cherries. Enjoy.

From the kitchen of: Elaine Kellum

Waldorf Salad

3 lg apples, cored and cut into

1/2 in. chunks (5 1/2 cups)

1/2 cup plain lowfat yogurt

2 Tbsp light mayonnaise

2 ribs celery

2 scallions, thinly sliced

1/3 cup coarsely chopped walnuts, toasted

Put all ingredients into a large bowl, toss to mix and cool.

From the kitchen of: Leslie Hamman

Lemon Lush

1 cup flour

1 stick margarine

1/2 cup walnuts

Work the above ingredients together and press into a 9x13

pan. Bake 15 min @ 350.

Mix 1-8oz package cream cheese, 1/2 cup powdered sugar and

1 cup cool whip and spread on cooled, cooked crust.

Mix 2 packages instant lemon pudding with 3 cups milk. Pour

over cheese mixture and let set. Spread cool whip overtop

& sprinkle with nuts on top. Refrigerate overnight.

From the kitchen of: Dorothy Lentz

Best Cheeesee

Ball

2-8 oz packages cream cheese (softened

4 oz shredded sharp cheddar cheese

4 oz shredded monterey jack cheese

1-6 oz can tiny shrimp (optional)

1/4 cup minced red onion

1 Tbsp Worcestershire

1/4 cup fresh, chopped parsley

garlic to taste - fresh or powder

3 jalape-os chopped or to taste

1/4 cup chopped nuts

Beat the cheeses, onion, Worcestershire, garlic & jalape-os

with electric mixer on low speed 'til blended. Add shrimp

and mix well.

Refrigerate overnight.

Shape into 2 balls. Roll one in the fresh parsley and one

in the chopped nuts of your choice.

Refrigerate at least 2 hours and serve with crackers or

chunks of sourdough bread.

From the kitchen of: Mike Elsenbcumer

Blueberry French

Toast

w/Fresh Blueberry Syrup

4 eggs

1/2 cup half & half

1/2 tsp baking powder

1 tsp vanilla

10 1" slices French bread

4 cups fresh or frozen blueberries

1/2 cup sugar

2 Tbsp melted butter

1 tsp cornstarch

1 tsp cinnamon

1 Tbsp butter

In a mixing bowl, beat eggs, half & half, vanilla, sugar

and baking powder. Pour into 13 x 9 x 2 inch baking dish.

Add bread slices, turning once to coat. Cover and chill overnight.

Remove from refrigerator at least 30 min before baking. Put

blueberries over 5 slices and put remaining 5 slices on top

of blueberries. Spread softened butter on top of bread slices.

Bake uncovered at 350 for 30 minutes until bubbly and golden.

Serve with Fresh Blueberry Syrup-

3/4 cup water

1/4 cup sugar

1 Tbsp lemon juice

2 tsp cornstarch

1 cup fresh or frozen blueberries

In a saucepan, bring water and sugar to boil. Add lemon

juice. Mix cornstarch with 2 Tbsp water, add to sugar water.

Add blueberries, cook until it thickens. Serve hot over blueberry

French toast or blueberry pancakes.

From the kitchen of: Elaine Kellum

Mom's Chicken Lickin'

4# chicken, cooked & boned

1 cup bread crumbs

1 cup cooked rice

1/2 cup chicken broth

1/2 tsp paprika

1/2 tsp Accent

4 eggs

3 hard boiled eggs

Mix together and put in greased baking dish. Cover with

the following sauce.

1/4 cup butter

1/4 cup cream

1/4 tsp flour

1 can mushroom soup

Bake 350 for 35 minutes.

From the kitchen of: Elaine Kellum

Aunt Clara's

Fruit Salad

1 large can pineapple pieces (chunks)

2 cans fruit cocktail (drained)

1 pkg small marshmallows

Dressing: cook in double boiler

1/4 cup lemon juice

1/4 cup milk

2 1/4 Tbsp sugar

Beat 3 eggs together, pinch of salt

Cook on double boiler 'til thick, stir, cool

Whip 1 pint of whipped cream

Add to mixture after cool, then mix with fruit

Put in bowl, cool in refrigerator for at least 2 hours.

From the kitchen of: Loraine Christianson, Soldotna

Corn Scallop

1 17 oz can creamed corn

2 eggs, beaten

1/2 c. crushed soda crackers

1/4 c. butter

1/4 c. undiluted evaporated milk

1/4 c. finely shredded carrot

1/4 c. finely chopped green pepper

1 Tbsp finely chopped celery

1 tsp finely chopped onion

1 can chopped chili peppers

1/2 tsp sugar

1/2 tsp salt

1/2 c. shredded cheddar cheese

Combine corn and other ingredients except cheese. Mix well,

turn into greased 8 x 8 x 2 baking dish.

Top with cheese, sprinkle with paprika. Bake at 350, 40

minutes, or until mixture is set and top is golden brown.

From the kitchen of: Elaine Kellum

Linda's

World Famous Pumpkin Roll

1 cup pumpkin

1 cup sugar

3 eggs

1 tsp lemon juice

3/4 cup flour

2 tsp pumpkin pie spice

1 tsp cinnamon

1/2 tsp salt

Combine first 4 ingredients. Beat 5 minutes. Fold in remaining

ingredients. Beat until smooth. Pour in cookie sheet (9 x

13) lined with foil and oiled.

Bake 15-19 minutes at 375 degrees. Turn out on a towel covered

with powdered sugar. Roll from long side immediately. Let

cool in towel for 20-30 minutes.

Filling

8 oz. cream cheese

4 tsp. butter

1 cup powdered sugar

1 tsp vanilla

Blend filling mixture. Spread in cooled roll. Re-roll in

waxed paper and refrigerate. Do not double recipe!

From the kitchen of: Linda Sargent

Cranberry

Scones

1 1/4 cup whole wheat flour

2 cups all purpose flour

3/4 cup sugar

1/2 tsp salt

1 tsp baking soda

2 1/2 tsp baking powder

Mix above ingredients well.

Add 2 1/2 cups whole oats and 1 cup dried cranberries (or

if you prefer, any dried fruit)

Cut 2 1/2 sticks of butter into mixture then stir in 2/3

cup buttermilk.

Shape into a rectangle on a floured surface the cut into

10 or 20 triangles.

You can wrap them individually in plastic wrap and store

in a freezer bag overnight.

Bake as many as you like at a time, from freezer onto a

non-stick baking sheet for 30 min. at 350.

Serve warm with an all fruit spread if you like.

My family loves these!

From the kitchen of: Leslie Hamman

Chocolate

Chip Mint Cookies

2 1/4 cups flour

1 tsp baking soda

1 tsp salt

1 cup shortening

3/4 cup brown sugar

3/4 cup granulated sugar

1 tsp vanilla

2 large eggs

2 cups chocolate chips

1 cup chopped nuts

1/2 cup crushed candy canes (mint)

Combine all dry ingredients, put aside. Combine shortening,

sugars, vanilla and eggs. Blend well. Add dry ingredients,

after blended add chocolate chips, nuts and candy canes. Blend

well. Shape into 1/2 inch balls on cookie sheets - bake at

375 for 10-12 minutes. Enjoy!

From the kitchen of: Sherri Main

Lazy Person's

Complete Breakfast

1 slice bread, cubed

1 egg

1/4 cup milk

1/4 cup ham

dash of Worcestershire sauce

2 Tbsp shredded cheddar cheese

1/4 tsp dry mustard

1/8 tsp salt

Combine all ingredients in a 6 inch serving bowl. Mix well.

Cover tightly with plastic wrap. Vent. Place in microwave

on med. high (80%) for 4 1/2 to 5 1/2 min. Half way through

the cooking time, turn the dish so the back faces the front

of the oven. Let stand, covered for 30 to 60 seconds to finish

cooking.

From the kitchen of: Dorothy Lentz

Smoky Salmon

Spread

2 packages (8 oz each) lite cream cheese

3 Tbsp lemon juice

2 tsp milk

1/4 cup thinly sliced green onions

1/4 to 1/2 tsp liquid smoke

1 can (14 3/4 oz) or 2 cans (7 1/2 oz each) salmon, thoroughly

drained

Stir in one of the following seasonings:

2 Tbsp fresh chopped dill

1 fresh jalape-o pepper (minced)

1 Tbsp crushed red pepper flakes

1 1/2 tsp garlic herb seasoning

1 tsp blackened or Cajun seasoning

1 tsp "no-salt" seasoning

Beat cream cheese, lemon juice, milk, green onions, liquid

smoke and one of the seasonings in mixer 'til light & fluffy.

Beat in salmon. Chill several hours to allow flavors to blend.

Spread on toasted bagels, bagel chips, French bread slices,

crackers, pumpernickel or rye bread.

Variation: For a chunkier spread, reserve about half the

salmon. Break into chunks. Fold into beaten mixture just before

refrigerating. Makes 4 cups.

From the kitchen of: Dorothy Lentz

Trailer

Park Cookies

1 cup butter

1/2 tsp salt

6 Tbsp powdered sugar

1 cup chopped walnuts

1 tsp vanilla

1 cup raisins (if desired)

2 cups sifted flour

1/2 cup bourbon (optional)

Cream butter with sugar & vanilla. Mix very well, then add

flour & salt. Mix well & add nuts & raisins. Take a small

amount of dough and roll by hand into a pencil. Form a half

moon or crescent. Bake on a greased cookie sheet at 350 oven

6 to 8 minutes. Cool & dust with powdered sugar. Yield is

3 dozen cookies.

From the kitchen of: Curt Nyquirt, Kenai

3 Minute Micro Fudge

3 3/4 cups powdered sugar

1/4 cup milk

1/2 cup cocoa

1 tsp vanilla

1 stick margarine

1/2 cup nuts (your choice)

Combine sugar & cocoa in microwave safe bowl. Place stick

of margarine on top. Pour milk over all. DO NOT STIR! Cover

with a plastic wrap with a couple of vent holes. Microwave

on HIGH (100%) for 3 minutes, Stir well. Add vanilla and nuts.

Pour into a greased 8 x 8 inch pan. Cool 1/2 hour and cut

into squares.

From the kitchen of: James Kufhta

Hot Chocolate

Mix

2 3/4 cup nonfat dry milk powder

1 1/4 cup presweetened cocoa powder

1 cup tiny marshmallows

6 Tbsp powdered non-dairy creamer

1 1/2 Tbsp cinnamon

1 cup powdered sugar

Combine thoroughly. Makes 43 1/3 cups.

Fill small plastic bags and place inside holiday cup. Close

top of bag with ribbon and attach a cinnamon stick & bow.

Add a tag and your "Gift from the Kitchen" is ready to deliver.

For one serving combine 1/3 cup spiced hot chocolate mix

with 3/4 cup boiling water. Stir to dissolve. Enjoy.

From the kitchen of: Elaine Kellum

Seafood Chowder

Cook the following, simmering for 15 min.

2 cups diced potatoes

1/2 cup chopped onions

1/2 cup sliced celery

1 cup carrots

1/4 tsp pepper

2 cups chicken broth

1 tsp salt

1 clove garlic (pressed)

Do not drain. Refrigerate overnight. Make white sauce.

1/4 cup margarine

1/3 cup flour

2 cups milk

Bake 1/2 lbs salmon and halibut. (may be baked in advance,

flaked and frozen for future use in the chowder.)

Add 10 oz shredded sharp cheddar cheese, potato mixture,

fish & 1 cup minced clams.

Heat through, taking care not to scorch. Serves 5-7

From the kitchen of: Elaine Kellum



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