| RECIPES |
GRAPE SALAD From Carol Hardacre
4 Lbs. Seedless Grapes (red or green)
2 (8 oz.) Pkgs. Cream Cheese (softened)
1 Cup Sour Cream
1 Cup Sugar
1 Tbls. Vanilla
Topping:
l/2 Cup Brown Sugar 1/4 Cup Chopped Nuts (Pecans or Walnuts)
Wash grapes thoroughly and pat dry. Then cream together the Cream
Cheese, Sour Cream, Sugar, and Vanilla. Pour this mixture over the
grapes and mix lightly. Then put mixture in a 9 x 13 dish. Then mix the
topping together (Brown Sugar and Nuts) and lightly sprinkle over top
of grape mixture. Refrigerate before serving.
4 Lbs. Seedless Grapes (red or green)
2 (8 oz.) Pkgs. Cream Cheese (softened)
1 Cup Sour Cream
1 Cup Sugar
1 Tbls. Vanilla
Topping:
l/2 Cup Brown Sugar 1/4 Cup Chopped Nuts (Pecans or Walnuts)
Wash grapes thoroughly and pat dry. Then cream together the Cream
Cheese, Sour Cream, Sugar, and Vanilla. Pour this mixture over the
grapes and mix lightly. Then put mixture in a 9 x 13 dish. Then mix the
topping together (Brown Sugar and Nuts) and lightly sprinkle over top
of grape mixture. Refrigerate before serving.
BREAKFAST CHEESE CAKE From Judy Robinson
3 (8 oz) Pkgs. Cream Cheese
2 Tsp. Vanilla
5 Beaten Eggs
1 Pkg. Crescent Rolls
1 Cup Sour Cream
Cinnamon
1-1/2 Cups Sugar
Put cheese that has softened in large bowl. Add eggs, sour cream, sugar
and vanilla; mix well. Beat with electric mixer on high speed. Lightly
grease a 9 x 13 inch pan. Unroll crescent rolls on bottom of pan. Grease
fingers and press dough on bottom. Pour cheese mixture into pan. Top
with cinnamon. Bake at 350 degrees for 40 minutes in middle of oven. Let
cool.
3 (8 oz) Pkgs. Cream Cheese
2 Tsp. Vanilla
5 Beaten Eggs
1 Pkg. Crescent Rolls
1 Cup Sour Cream
Cinnamon
1-1/2 Cups Sugar
Put cheese that has softened in large bowl. Add eggs, sour cream, sugar
and vanilla; mix well. Beat with electric mixer on high speed. Lightly
grease a 9 x 13 inch pan. Unroll crescent rolls on bottom of pan. Grease
fingers and press dough on bottom. Pour cheese mixture into pan. Top
with cinnamon. Bake at 350 degrees for 40 minutes in middle of oven. Let
cool.
LEMON LUSH From Barb Loscheider
First Layer:
1-cup plain flour
1 stick margarine (melted)
1 tsp sugar
1 ½ cup chopped pecans
Mix ingredients and spread in 9x13 dish to form crust. Bake at 350
degrees until slightly brown (about 20 min). Let cool.
Second Layer:
1 cup sugar (can use splenda )
1 (8 ox) cream cheese, softened
1 cup Cool Whip
Mix with mixer and spread over first layer.
Third layer:
2 small packages instant lemon pudding
2 cups milk
Mix and spread on top of second layer. Top with remaining Cool Whip
(from 9 oz. Size). Put 1-cup coconut and ½ cup chopped pecans on top.
Chill well.
First Layer:
1-cup plain flour
1 stick margarine (melted)
1 tsp sugar
1 ½ cup chopped pecans
Mix ingredients and spread in 9x13 dish to form crust. Bake at 350
degrees until slightly brown (about 20 min). Let cool.
Second Layer:
1 cup sugar (can use splenda )
1 (8 ox) cream cheese, softened
1 cup Cool Whip
Mix with mixer and spread over first layer.
Third layer:
2 small packages instant lemon pudding
2 cups milk
Mix and spread on top of second layer. Top with remaining Cool Whip
(from 9 oz. Size). Put 1-cup coconut and ½ cup chopped pecans on top.
Chill well.
SPINACH DISH
1 Bag Frozen Spinach
1 – 16 oz. Low fat Cottage Cheese
Bread Crumbs – unseasoned
Parmesan Cheese – grated
Mozzarella – shredded
Salt – optional
Cook spinach per package directions and drain.
Mix in cottage cheese, cover and microwave on high for one minute.
Mix in enough bread crumbs to absorb some of the liquid
Sprinkle a couple of shakes of Parmesan Cheese on top
add some salt – optional
Stir all of the above
Cover with Mozzarella, cover and heat in microwave on high for
approximately 4 minutes or until hot.
1 Bag Frozen Spinach
1 – 16 oz. Low fat Cottage Cheese
Bread Crumbs – unseasoned
Parmesan Cheese – grated
Mozzarella – shredded
Salt – optional
Cook spinach per package directions and drain.
Mix in cottage cheese, cover and microwave on high for one minute.
Mix in enough bread crumbs to absorb some of the liquid
Sprinkle a couple of shakes of Parmesan Cheese on top
add some salt – optional
Stir all of the above
Cover with Mozzarella, cover and heat in microwave on high for
approximately 4 minutes or until hot.
BREAKFAST SOUTH OF THE BORDER From Carol Hardacre
10 eggs
2 - 4oz. can green chilies (mild, undrained)
½ C. flour
8 oz. cheddar cheese
1 t. baking powder
8 oz. Monterey jack cheese
½ t. salt
2 C. low fat cottage cheese
¼ C. melted margarine/butter
In large bowl, beat eggs ‘til frothy. Add flour, baking powder & salt.
Blend well, mix in margarine/butter, chilies & cheese.
Put in 9” X 13” glass dish. Bake 350 degrees for 45 minutes.
10 eggs
2 - 4oz. can green chilies (mild, undrained)
½ C. flour
8 oz. cheddar cheese
1 t. baking powder
8 oz. Monterey jack cheese
½ t. salt
2 C. low fat cottage cheese
¼ C. melted margarine/butter
In large bowl, beat eggs ‘til frothy. Add flour, baking powder & salt.
Blend well, mix in margarine/butter, chilies & cheese.
Put in 9” X 13” glass dish. Bake 350 degrees for 45 minutes.
| MID-AMERICA BOUNDERS |
| MID-AMERICA BOUNDERS |
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MANDARIN ORANGE CAKE From Joan Clay
1 box yellow cake mix
½ cup oil
½ cup water
1 small can mandarin oranges (drained)
2 eggs
Mix above ingredients with electric mixer and pour into 9x13 pan. Bake
per directions on cake mix box. Let cake cool.
Frosting
1 8oz. Cool Whip
1 Lg. can crushed pineapple (not drained)
1 Pkg instant vanilla pudding
Mix together and frost cake.
1 box yellow cake mix
½ cup oil
½ cup water
1 small can mandarin oranges (drained)
2 eggs
Mix above ingredients with electric mixer and pour into 9x13 pan. Bake
per directions on cake mix box. Let cake cool.
Frosting
1 8oz. Cool Whip
1 Lg. can crushed pineapple (not drained)
1 Pkg instant vanilla pudding
Mix together and frost cake.
SUMMER SALAD From Georgia Czerniak
1 box Lg macaroni
3 cans tuna – (drained - water packed)
2 cups (16 oz.) sweet pickle relish
2 cups (16 oz.) mayonnaise
2 cans sweet peas (drained)
Mix and refrigerate overnight.
1 box Lg macaroni
3 cans tuna – (drained - water packed)
2 cups (16 oz.) sweet pickle relish
2 cups (16 oz.) mayonnaise
2 cans sweet peas (drained)
Mix and refrigerate overnight.
CALICO SALAD From Judy Robinson
2 cans Green Giant white shoe peg corn
1 can LeSueur peas
1 can french cut green beans
1 green pepper – chopped
½ cup onion shopped fine
1cup grated carrot
Mix all together
Dressing
½ cup vegetable oil
1cup sugar (can use part Sugar Twin)
1 tsp salt – ½ tsp pepper
¾ cup vinegar
1 Tbsp water
Bring dressing to a boil & pour over vegetable. Refrigerate several
hours.
2 cans Green Giant white shoe peg corn
1 can LeSueur peas
1 can french cut green beans
1 green pepper – chopped
½ cup onion shopped fine
1cup grated carrot
Mix all together
Dressing
½ cup vegetable oil
1cup sugar (can use part Sugar Twin)
1 tsp salt – ½ tsp pepper
¾ cup vinegar
1 Tbsp water
Bring dressing to a boil & pour over vegetable. Refrigerate several
hours.
ACINI DE PEPC FRUIT SALAD From Judy Robinson
½ of (1 lb) pkg. Acini De Pepc uncooked
1 Egg
½ Cup Sugar
1 T. Floor
¼ tsp Salt
1 Lg. can Juice pack crushed pineapple, drain & reserve juice
1 can Fruit Cocktail, drained
1 cup mini Marshmallows
1 cup whipping cream, whipped
Prepare Acini De Pepc according to pkg. directions. In heavy saucepan
beat egg with wire whisk until foamy. Stir in sugar, flour, and salt and
reserved pineapple juice. Over low heat cook and stir until thickened
and bubbly. In large bowl combine Acini De Pepc with egg mixture. Chill
thoroughly. Stir in Pineapple, fruit cocktail, and marshmallows. Fold in
whipped cream. Cover chill thoroughly. Stir before serving. Refrigerate
leftovers.
½ of (1 lb) pkg. Acini De Pepc uncooked
1 Egg
½ Cup Sugar
1 T. Floor
¼ tsp Salt
1 Lg. can Juice pack crushed pineapple, drain & reserve juice
1 can Fruit Cocktail, drained
1 cup mini Marshmallows
1 cup whipping cream, whipped
Prepare Acini De Pepc according to pkg. directions. In heavy saucepan
beat egg with wire whisk until foamy. Stir in sugar, flour, and salt and
reserved pineapple juice. Over low heat cook and stir until thickened
and bubbly. In large bowl combine Acini De Pepc with egg mixture. Chill
thoroughly. Stir in Pineapple, fruit cocktail, and marshmallows. Fold in
whipped cream. Cover chill thoroughly. Stir before serving. Refrigerate
leftovers.
CHOCOLATE CHIP CHEESE BALL From Judy Robinson
Pkg. (8oz) cream cheese, softened
½ Cup butter (no Substitutes), softened
¼ tsp Vanilla extract
¾ Cup confectioners sugar
2 Tbsp. Brown sugar
¾ cup Miniature semisweet chocolate chips
¾ cup finely chopped pecans
Graham Crackers
In mixing bowl, beat cream cheese, butter and vanilla until fluffy.
Gradually add sugars;
beat just until combined. Stir in chocolate chips. Cover and refrigerate
for 2 hours. Place cream cheese mixture on a large piece of plastic
wrap; shape into a ball. Refrigerate for at least an hour. Just before
serving, roll cheese ball in pecans. Serve with graham crackers. Yield: 1
cheese ball = about 2 cups
Pkg. (8oz) cream cheese, softened
½ Cup butter (no Substitutes), softened
¼ tsp Vanilla extract
¾ Cup confectioners sugar
2 Tbsp. Brown sugar
¾ cup Miniature semisweet chocolate chips
¾ cup finely chopped pecans
Graham Crackers
In mixing bowl, beat cream cheese, butter and vanilla until fluffy.
Gradually add sugars;
beat just until combined. Stir in chocolate chips. Cover and refrigerate
for 2 hours. Place cream cheese mixture on a large piece of plastic
wrap; shape into a ball. Refrigerate for at least an hour. Just before
serving, roll cheese ball in pecans. Serve with graham crackers. Yield: 1
cheese ball = about 2 cups
HOT PIZZA DIP From Kathy Groves
6 oz light cream cheese
1/2 cup light sour cream
1 tsp oregano
1/2 cup pizza sauce
1 cup shredded low-moisture, part-skim mozzarella cheese
1/2 cup grated parmesan cheese
1/4 cup diced red peppers
1/4 cup sliced green onions
Preheat oven to 350 degrees. Combine cream cheese, sour cream and
oregano in bowl. Stir until smooth. Spread evenly into a small pie plate.
Top with pizza sauce, cheeses, peppers and onions. Bake for 15 minutes,
or until cheese is melted. Serve with whole-wheat breadsticks or
crackers.
6 oz light cream cheese
1/2 cup light sour cream
1 tsp oregano
1/2 cup pizza sauce
1 cup shredded low-moisture, part-skim mozzarella cheese
1/2 cup grated parmesan cheese
1/4 cup diced red peppers
1/4 cup sliced green onions
Preheat oven to 350 degrees. Combine cream cheese, sour cream and
oregano in bowl. Stir until smooth. Spread evenly into a small pie plate.
Top with pizza sauce, cheeses, peppers and onions. Bake for 15 minutes,
or until cheese is melted. Serve with whole-wheat breadsticks or
crackers.