QTH: Rittman, Ohio Grid Square: EN90
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QTH: Rittman, Ohio Grid Square: EN90 |
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COOKBOOK
| 3/4 POUND GROUND BEEF | 1 CAN BISCUITS |
| 1/2 CUP BARBECUE SAUCE | 3/4 CUP SHREDDED CHEDDAR CHEESE |
| 1 TABLESPOON INSTANT ONION | 2 TABLESPOON BROWN SUGAR |
IN LARGE SKILLET, BROWN GROUND BEEF, DRAIN. ADD BARBECUE SAUCE, ONIONS AND BROWN SUGAR. SET ASIDE.
PLACE BISCUITS IN UNGREASED MUFFIN CUPS, PRESSING DOUGH UP SIDES TO EDGE OF CUP. SPOON SMEAR MIXTURE INTO CUPS. SPRINKLE EACH WITH CHEESE.
BAKE AT 400 DEGREES FOR 10 --12 MINUTES OR UNTIL GOLDEN BROWN.
CHICKEN ENCHILADAS
| 3 CANS CREAM OF CHICKEN SOUP | 2 CANS CHUNK CHICKEN [WHITE ] |
| 1 CAN GREEN CHILIES [CHOPPED ] | ONIONS [CHOPPED ] TO TASTE |
HEAT ABOVE INGREDIENTS IN PAN OR DISH. LAYER CHICKEN MIXTURE, CORN TORTILLAS, AND VELVEETA CHEESE, ENDING WITH CHICKEN MIXTURE.
DECORATE WITH CHEESE. HEAT IN OVEN UNTIL CHEESE HAS MELTED.
BUTTER MILK CAKE
| 1 CUP SHORTEN | 4 EGGS |
| 2 CUPS SUGAR | 1 CUP BUTTERMILK |
| 3 CUPS FLOUR | 1 TEASPOON SODA |
CREAM SUGAR & SHORTEN. MIX THROUGHLEY. ADD EGGS, BEAT AGAIN.
ADD MILK, BEAT AGAIN. SIFT FLOUR AND SODA 3 TIMES. ADD GRADUALLY.
AND BEAT UNTIL IT IS VERY FINE GRAIN DOUGH. BAKE IN 9 OR 10 INCH TUBE OR LOAF PAN. BAKE 1 HOUR AT 325 DEGREES. TEST WITH TOOTHPICK TO SEE IF DONE.
PECAN PIE
| 3 EGGS | 1/4 CUP BUTTER |
| 1 CUP SUGAR | 1 TEASPOON VANILLA |
| 3/4 CUP WHITE CORN SYRUP | 1/4 TEASPOON SALT |
| 1 CUP PECANS |
BEAT EGGS, ADD SUGAR, CORN SYRUP AND SALT. BEAT WELL. STIR IN BUTTER AND VANILLA. ADD NUTS. POUR INTO UNBAKED PIE SHELL. BAKE IN OVEN 350 DEGREES 45 MINUTES OR TILL TOOTHPICK COMES OUT CLEAN.
FUDGE
| 1 LB CONFECTIONERS SUGAR | 1/2 CUP UNSWEETENED COCOA |
| 1/4 CUP MILK | 1/2 CUP BUTTER/MARGARINE |
| 1 TEASPOON VANILLA | 1/2 CUP CHOPPED NUTS |
LIGHTLY GREASE AN 8 INCH SQUARE PAN. SET ASIDE. PLACE CONFECTIONERS SUGAR AND COCOA IN A MEDIUM SIZED MIXING BOWL. STIR TO COMBINE. ADD MILK AND BUTTER TO COCOA/SUGAR MIXTURE. DO NOT STIR. HEAT, UNCOVERED IN MICROWAVE OVEN FOR 2 MINUTES. STIR JUST TO COMBINE INGREDIENTS. ADD VANILLA AND NUTS. STIR UNTIL BLENDED. POUR INTO PREPARED PAN AND REFRIGERATE FOR 1 HOUR BEFORE CUTTING AND SERVING.
BANANA PUDDING
| 1 CUP SUGAR | 2 TABLESPOON CORN STARCH |
| DASH SALT | 3 EGGS |
| 1 TEASPOON VANILLA | 2 CUPS MILK |
MIX SUGAR AND CORN STARCH WITH WIRE WHIPS UNTIL BLENDED STIR IN EGGS UNTIL BLENDED. ADD MILK AND VANILLA. BLEND WELL.
COOK IN MICROWAVE FOR 3 MINUTES. STIR WITH WHIPS. RETURN TO MICROWAVE AND COOK ANOTHER 2 MINUTES OR UNTIL DESIRED THICKNESS, DEPENDING ON MICROWAVE. COOL PUDDING AND CUT UP DESIRED AMOUNT OF BANANAS AND CRUSHED VANILLA WAFERS. PUT A FEW WHOLE VANILLA WAFERS IN BOTTOM OF DISH. PUT IN HALF OF PUDDING MIX. ADD ANOTHER OF VANILLA WAFERS AND THEN REST OF PUDDING. PLACE VANILLA WAFERS ON TOP IF DESIRED.
PEACH COBBLER
| 1 CUP SUGAR | 1 CUP FLOUR |
| 2 TEASPOON BAKING POWDER | 1 TEASPOON SALT |
| 3/4 STICK BUTTER | 1 CUP MILK |
HEAT PEACHES OR OTHER FRUIT AND SWEETEN AS DESIRED.
MELT BUTTER IN PAN IN OVEN.
MIX SUGAR, FLOUR, BAKING POWDER AND SALT UNTIL BLENDED.
ADD MILK AND STIR. SHOULD BE THIN LIKE A CAKE BATTER.
POUR FLOUR MIXTURE OVER HOT MELTED BUTTER. ADD HOT
FRUIT AND BAKE IN OVEN AT 350 DEGREES UNTIL TOPPING IS BROWN AND TESTED FOR DONENESS. SERVE WITH ICE CREAM IF DESIRED.