Scrumptious Recipes

2003 Recipes        2004 Recipes        2005 Recipes     2006 Recipes

Recipes 2004

December 2004

EASY RED VELVET CAKE 1 pkg. (18 ¼ ozs) fudge marble cake mix 1 teaspoon baking soda 2 eggs 1 ½ cups buttermilk 1 bottle (1 oz) red food coloring 1 teaspoon vanilla extract FROSTING 5 tablespoons all-purpose flour 1 cup milk 1 cup butter or margarine, softened 1 cup sugar 2 teaspoons vanilla extract In a mixing bowl, combine contents of cakes mix and baking soda. Add eggs, buttermilk, food coloring and vanilla; blend on low until moistened. Beat on high speed for 2 minutes. Pour into two greased and floured 9-in. round cake pans. Bake at 350º for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely. For frosting, whisk flour and milk in a saucepan until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate. In a mixing bowl, cream butter and sugar. Add chilled milk mixture; beat for 10 minutes or until fluffy. Stir in vanilla. Frost between layers and top and sides of cake. Yield: 12 servings.

October 2004

Potluck Apple Pie 2 ¼ cups all-purpose flour, divided ¼ cup water Pinch salt 1 cup shortening FILLING: ½ cup maple syrup, divided 3 pounds tart apples (8 to 9 medium), peeled and thinly sliced 1 ¼ cups sugar ¼ cup lemon juice 2 teaspoons ground cinnamon 1 teaspoon vanilla extract TOPPING: 1 cup all-purpose flour ½ cup packed brown sugar ½ cup cold butter or margarine 1 cup chopped pecans In a small bowl, combine ¼ cup flour and water until smooth; set aside. In a large bowl, combine salt and remaining flour; cut in shortening until mixture resembles coarse crumbs. Add reserved flour mixture; knead gently until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 15x10x1” baking pan. Spread ¼ cup syrup over crust. Arrange apples over syrup. Combine sugar, lemon juice, cinnamon, vanilla and remaining syrup; drizzle over apples. For topping, combine flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling. Bake at 350° for 1 hour or until apples are tender. Yield: 18-24 servings

September 2004

Chicken & Chipped Beef 4 boneless skinless chicken breasts - Not split 1 large jar chipped beef (Brand is Armor) 4 slices bacon 1 regular can Cream of Mushroom soup 1 large container sour cream 1 package fresh sliced mushrooms Preheat oven to 225 degrees. Line bottom of Pyrex pan (9 X 13) with chipped beef (torn in bite size pieces). Place each chicken breast wrapped in a bacon slice on top of beef. Mix soup and sour cream together and pour over chicken. Place fresh mushrooms around on top of sauce. Bake for 3 hours at 225 degrees. Turn heat up to 400 and brown chicken for about 30 more minutes to brown. Do not turn!

August 2004

CHOCOLATE DELIGHT “SIN” (Because it’s so good) 1 ½ cup plain flour  ½ cup chopped nuts 1 ½ sticks margarine 2 small boxes chocolate instant pudding 3 cups milk  2—8 ozs. Cartons Cool Whip 8 oz. Cream cheese CRUST 1 ½ cup plain flour ½ cup chopped pecans 1 ½ sticks melted margarine Blend the above 3 ingredients, press in ungreased 9 x 13 pan and bake 350° for 20 minutes. Let cool. MIX: 8 ozs. Cream cheese, softened 1 cup confectioners sugar 8 ozs. Cool Whip Mix cream cheese, sugar and Cool Whip and spread over crust MIX: 2 small pkgs of chocolate instant pudding 3 cups milk Mix and let stand until thickened and spread over the above mixture. ADD: 8 ozs. Cool Whip as the top layer.  KRISTY BOLIN

July 2004

Buffalo Chicken Wings Vegetable oil -- for frying 1/4 cup butter 1/4 cup Louisiana Hot Sauce dash ground pepper dash garlic powder 1/2 cup all-purpose flour 1/4 teas. paprika 1/4 teas. cayenne pepper 1/4 teas. salt 10 chicken wing pieces Heat oil in a deep fryer to 375. You want just enough oil to cover the wings entirely -- an inch or so deep at least. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well-blended. Combine the flour, paprika, cayenne powder, and salt in a small bowl. If the wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 60-90 minutes. This will help the breading to stick to the wings when fried. Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove from the oil to a paper towel to drain. Don't let them sit too long, because you want to serve them hot. Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly. Serve with bleu cheese dressing and celery sticks on the side. DEBBIE RYAN

Hawaiian Chicken 4-6 Chicken Breasts Marinade: 1/4 c. soy sauce 1/2 c. + 2 T. dry sherry 1 1/2 c. unsweetened pineapple juice 1/4 c. red wine vinegar 1/4 c. + 2 T. sugar 1/2 tsp. garlic powder Combine all ingredients and marinate chicken overnight. Remove and grill, sauté or bake. Baste with marinade ONLY during the first several minutes of cooking. Top each breast with a slice of muenster or provolone cheese and broil just until cheese starts to melt. ANGELA WOODALL

June 2004

CHOCOLATE SAUERKRAUT CAKE 2 1/4 cup Flour; Sifted  1/2 cup Cocoa; Baking 1 tsp Baking Powder  1 tsp Baking Soda 2/3 cup Butter or Margarine  1/4 tsp Salt 1 1/2 cup Sugar  3 Large Eggs 1 tsp Vanilla  1 cup Water 2/3 cup Sauerkraut - Sauerkraut should be rinsed and drained thoroughly and then chopped coarsely. Sift together the flour, cocoa, baking powder, baking soda and salt; set aside. Cream together the butter and sugar in a bowl until light and fluffy, using an electric mixer set at medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with water to creamed mixture, beating well after each addition. Stir in sauerkraut. Spread batter in greased 13 x 9 x 2-inch baking pan. Bake in a preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool in pan on rack. Frost with Creamy Chocolate Frosting. Cut into squares. NOTE: This is one of those dishes that sound absolutely horrible, but tastes great! It is also one of those recipes that is a classic but you can never find in most cookbooks. Everyone thinks that the sauerkraut is coconut. So be sure to rinse and drain the sauerkraut several times when you make this recipe. CREAMY CHOCOLATE FROSTING 1 oz Semisweet Chocolate  1 C Confectioners' Sugar 3 oz Cream Cheese; Soft  1/8 tsp Salt 1 tbl Milk 1/2 tsp Vanilla extract Melt chocolate in a custard cup in hot water. Cool slightly. Combine chocolate, cream cheese, milk, confectioners' sugar, salt, and vanilla in a bowl. Beat with an electric mixer at high speed until smooth and creamy. EMY JOE BELLENFANT-BELLIS

COTTAGE POTATOES 5 medium potatoes 1/2 stick of butter 1 small carton cottage cheese 1 small onion salt and pepper for taste Peel and cut-up potatoes, put potatoes in sauce pan and cover with water. Cook on Medium heat for about 20 minutes or until tender. Drain water off of the potatoes, add butter, salt and pepper. Cream potatoes with mixer on medium until potatoes are smooth. Fold in sautéed onion and cottage cheese. Put the mixture in a baking disk, place in oven for 30 minutes. A great potluck dish, you will not be able to taste the cottage cheese, it gives a wonderful taste. CATHY REDMOND

May 2004

STRAWBERRY SPINACH SALAD Dressing: 3 tbsp. vegetable oil 3 tbsp. red wine vinegar 2 tsp. sugar 3 tbsp. unsweetened orange juice 1/4 tsp. dry mustard 1/3 tsp. poppy seeds 1/2 tsp. grated orange rind Salad: 1/2 lb. spinach leaves, torn 2/3 c. mandarin oranges 1 1/2 c. chicken, seasoned with garlic salt 2 c. strawberries, halved Place all ingredients for dressing in a jar. Shake and store in refrigerator for 2 hours. Assemble salad and chill. Shake dressing before pouring over salad. EMILY AUSTIN

BANANA PUDDING 1 1/2 cups ice water 1 can Eagle Brand Milk Mix above with mixer Add, 1 small box French vanilla instant pudding Mix and place in freezer for 5 minutes Remove from freezer and fold in 8 ounces Cool Whip Make 2 layer of pudding, bananas and wafers. KRISTY BOLIN

April 2004

TEX MEX DIP Layer two cans of refried beans in a casserole dish. Mix (in a separate bowl) 8 ounces of sour cream, 1 packet Taco Bell taco mix, and 1 1/2 cups of mayo. Layer the mix on top of beans. Top with cheese, tomatoes, scallions, and olives. COURTNEY SIMON

ORANGE JUICE CAKE 1 pkg yellow butter cake mix 1 pkg instant vanilla pudding mix (small package) 1 cup orange juice ½ cup oil 4 eggs ½ cup nuts Grease bundt pan. Pour chopped nuts evenly over bottom. Mix remaining ingredients and pour over nuts. Bake in preheated oven at 325° for 50 to 60 minutes. Don’t overcook. GLAZE Bring to a boil and boil for 2 minutes 1 cup sugar ½ cup orange juice 1 stick butter or margarine Punch a few holes in the cake with an ice pick. This allows the glaze to seep into the cake. Pour glaze over hot cake in pan. Let set for 30 minutes and remove cake from pan. BOBBIE SUE SHELTON

March 2004

February 2004

January 2004

Now Hiring

Copyright 2004   The Eagleville Times  |   Privacy Policy  |   Contact Us