ICE BOX CAKE

ICE BOX CAKE

3/4 lb. vanilla wafers
1 pkg. lime Jello
1 c. gran. sugar
1 c. water
1 can crushed pineapple
3 eggs
1 stick margarine

Cream margarine and sugar; add well beaten egg yolks. Roll wafers, add 1 1/2 c. crumbs to butter and egg mixture. Drain juice from pineapple and add enough water to fill cup. Dissolve Jello in 1 cup boiling water. Boil pineapple mixture (juice and water) and add to Jello. Add all this to butter mixture. Add beaten egg whites last. Line a buttered pan with half of remaining crumbs. Pour mixture in pan and put rest of crumbs on top. Refrigerate.

Amish Seven Layer Salad

Amish Seven Layer Salad

1 lg head of lettuce
1 bag of frozen peas
1 lb. of bacon (fried crisp and crumbled)
1 lb. cheddar cheese (shredded)
1 med. sweet onion chopped fine
8 hard boiled eggs

Dressing for top:

3 c. mayonnaise
1/4 c. milk
1/2 c. sugar
about a half a teaspoon of mustard
dash of salt

Layer in order given and pour dressing mix over top.
Refrigerate over night.

Picnic Beans

Picnic Beans

1 can tomato soup
1 tablespoon Worcestershire sauce
3 strips bacon -- cooked, diced
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped red bell pepper or use pimiento -- optional
1/4 cup finely chopped celery
1 tablespoon prepared mustard
1/2 cup molasses
2 cans pork and beans -- (16 oz each)

Combine all ingredients.
Mix well.
Spoon into a greased 2-quart baking dish.
Bake at 325° for 1 1/2 hours.

Serves 6

Hamburger Pie

Hamburger PieBy Better Homes and Gardens

1 recipe Mashed Potatoes or one 24-ounce package refrigerated mashed potatoes
1-1/4 pounds lean ground beef
1/2 cup chopped onion (1 medium)
1/4 teaspoon salt
Dash black pepper
2-1/2 cups frozen cut green beans, thawed
1 10.75-ounce can condensed tomato soup
1/2 cup shredded process American cheese (2 ounces)

Prepare Mashed Potatoes*, if using; set aside. In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Add the salt and pepper. Stir in thawed beans and soup; pour into a greased 2-quart rectangular baking dish or casserole.
Spoon Mashed Potatoes in mounds on bean mixture (or, if desired, pipe potatoes using a pastry bag and a large star tip). Sprinkle cheese over the potatoes. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until mixture is bubbly and cheese begins to brown.

Makes 6 servings

4*Three Mashed Potato Options:
1. Use four servings refrigerated mashed potatoes
2. Prepare 4 servings instant mashed potatoes according to package directions, except reserve the mil. Add egg and seaon to taste with salt and pepper. Add enough reserved milk so potatoes are stiff enough to hold their shape.
3. Make mashed potatoes using 5 medium potatoes.

Samantha

Creamy Tomato Salad

Creamy Tomato Salad From Country Woman

INGREDIENTS

1 large cucumber, peeled and cut into 1/4-inch slices
1 large tomato, chopped
1 small red onion, thinly sliced
1 cup (8 ounces) sour cream
1 tablespoon sugar
1 tablespoon vinegar
Salt and pepper to taste
Leaf lettuce, optional

SERVINGS 6
CATEGORY Salads
PREP 10 min.
TOTAL 10 min.

DIRECTIONS

In a bowl, combine cucumber, tomato and onion. In another bowl, combine the sour cream, sugar, vinegar, salt and pepper; mix well. Pour over vegetables and toss to coat. Refrigerate until serving. Serve over lettuce if desired. Yield: 6 servings.
             Beth Layman :)

Cherry Tomato Salad Recipe

Cherry Tomato Salad Recipe


This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's become a summer favorite, especially at cookouts.

Prep: 15 min. + marinating
Yield: 6-8 Servings

Ingredients

1 quart cherry tomatoes, halved
1/4 cup vegetable oil
3 tablespoons white vinegar
1/4 cup minced fresh parsley
1 to 2 teaspoons minced fresh basil
1 to 2 teaspoons minced fresh oregano
1/2 teaspoon salt
1/2 teaspoon sugar
Lettuce leaves


Directions

Place tomatoes in a shallow bowl, In a jar with a tight-fitting lid, combine the oil, vinegar, parsley, basil, oregano, salt and sugar; shake well.
Pour over tomatoes. Cover and refrigerate overnight. Serve on a bed of lettuce. Yield: 6-8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 78 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 155 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Cherry Tomato Salad in Country August/September 1994, p49

Dilled Zucchini

Dilled Zucchini
2 tbsp. olive oil
1 c. green onions, chopped
1 clove garlic, minced
4 c. zucchini, cut into 1/2-inch slices
Salt and pepper
Dill

In a large skillet, heat oil. Cook onion and garlic until onion is soft. Add zucchini. Sprinkle salt, pepper, and dill on top. Cover and cook until zucchini is barely tender.

Blueberry Picnic Bars

Blueberry Picnic Bars

1 1/2 c Quick-cooking oats
1/2 c All-purpose flour
1/2 c Light brown sugar -- packed
1/4 t Baking soda
1/8 t Salt
3/4 Stick unsalted butter or
Margarine -- melted

Filling:

1 1/2 c Blueberries -- rinsed and Patted dry
3 tb Sugar
2 ts Cornstarch
1 t Lemon juice

Heat oven to 350. Line an 8-inch square baking pan with foil, letting ends extend above pan on 2 sides. In a large bowl, mix oats, flour, brown sugar, baking soda and salt. Add melted butter and stir with fork until evenly moistened (mixture will be crumbly). Reserve 1/2 cup crumb mixture for topping. Press remaining mixture evenly and firmly over bottom of ungreased, foil-lined pan. Bake 12 minutes to set crust.

Meanwhile prepare Filling: In a small saucepan stir berries, sugar, cornstarch and lemon juice over medium heat until simmering. Simmer, stirring occasionally, until juices are no longer cloudy, about 2 minutes. Spoon over crust. Crumble reserved crumb mixture over top.

Bake 30 minutes until top is well browned and filling is bubbly. Let cool completely in pan. Lift foil by ends onto a cutting board. Peel off foil; cut in 2- inch squares.

Recipe By : Woman's Day
Per Serving (excluding unknown items): 218 Calories; 1g Fat (2.3% calories from fat); 2g Protein; 53g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 40mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 0 Fat; 3 Other Carbohydrates.

Ranch Picnic Pasta Salad

Ranch Picnic Pasta Salad

1 package angel hair pasta (break in half) or tri-color spiral pasta
4 firm ripe seeded diced tomatoes
1 (2.25 ounces) can sliced black olives, drained
2 medium cucumbers, peeled pulp removed and diced
1 small onion, finely diced
1 small green bell pepper, seeded and diced
1 small yellow bell pepper, seeded and diced
3 packages hidden valley ranch dressing mix
1 package Italian salad dressing mix (prepared as directed on package only using half the oil called for)
1/2 cup olive oil
1/3 cup red wine vinegar

1. Cook pasta according to package directions.

2. Prepare Italian dressing mix according to directions (but using about 1/2 the oil called for).

3. Mix Ranch dressing with vinegar and oil.

4. Drain pasta well and rinse with cold water, drain well again.

5. Place all ingredients into large bowl and toss well.

6. Refrigerate 12 hours.

7. Toss before serving.

**Can use 1/2 of a green, yellow, and orange bell pepper to add more color.
You can add other raw hard vegetables such as Julianne carrots, blanched asparagus, sliced radish, anything you like.

Hearty Picnic Salad

Hearty Picnic Salad

3 c. cooked elbow macaroni
1 lb. can red kidney beans,rinsed
2 c. diced, cooked ham
2 c. diced celery
1/2 c. diced onion
1/2 tsp. salt
1 tsp. powdered mustard
1 tsp. ground black pepper
1/8 tsp. garlic powder
1/2 c. mayonnaise
1 Tbsp. fresh lemon juice
paprika
salad greens

Place macaroni, kidney beans, ham, celery and onion in a large mixing bowl.

Combine spices, salt, mayonnaise and lemon juice. Add to salad mixture; toss lightly. Cover and refrigerate at least 1 hour before serving. Garnish with paprika.

Serve on salad greens. Yields 2 quarts.

Picnic Salad Skewers

Picnic Salad Skewers
"These make-ahead kabobs are a fun way to serve a chilled salad," says Iola Egle of McCook, Nebraska. A homemade vinaigrette complements the tender potatoes, crisp peppers, cherry tomatoes and sliced zucchini.
8 Servings

8 unpeeled small red potatoes
8 fresh pearl onions
1 tablespoon water
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
16 cherry tomatoes
1 small zucchini, cut into 1/4-inch slices

VINAIGRETTE:

2/3 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
4 ounces crumbled feta cheese, optional

Directions

•Place potatoes in a saucepan and cover with water; bring to a boil.  Cook for 10-13 minutes or until tender; drain.

Place onions and water in a microwave-safe bowl. Cover and microwave on high for 1 to 1-1/2 minutes or until crisp-tender; drain.

•On metal or wooden skewers, alternately thread potatoes, onions, peppers, tomatoes and zucchini. Place in a large shallow plastic container or large resealable plastic bag.

•In a bowl, whisk together the oil, vinegar, garlic, oregano, salt and pepper.

Picnic Eggs

Picnic Eggs

4 hard-cooked eggs
1/4 tsp. salt
1/2 tsp. dry mustard
dash of cayenne pepper
1 tsp. vinegar
1 Tbsp. melted butter

Cut eggs into halves. Remove yolks and mash. Season yolks with salt, mustard, cayenne, vinegar and butter. Refill whites with mixture and press halves together and wrap each egg in a square of waxed paper; twist ends to keep the halves in place.

Not Just Another Side Salad

Not Just Another Side Salad

1 Granny Smith apple, cored and julienned
1 cup balsamic vinaigrette salad dressing
1 cup crumbled blue cheese
1/2 cup chopped pecans
4 slices turkey bacon
6 cups torn romaine lettuce

Directions

Place the julienned apple into a bowl with the balsamic vinaigrette. Refrigerate for at least one hour to marinate.

Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain, and crumble.

In a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. When ready to serve, pour the apples and dressing over the top.

Chewy Picnic Brownies

Chewy Picnic Brownies
Using cocoa powder and semisweet chocolate allowed us to cut back on the traditional high-fat, high-sugar ingredient quantities in brownies and still have a satisfyingly chewy, chocolaty dessert.
Makes 16 brownies

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. salt
6 oz. semisweet or bittersweet chocolate
6 oz. (1 1/2 sticks) nonhydrogenated margarine or butter, cut into small pieces
1 1/2 cups light brown sugar
3 large eggs, beaten

Directions

1. Whisk together flour, cocoa powder, baking powder, and salt in large bowl. Preheat oven to 325°F. Coat 9-inch square baking pan with cooking spray.

2. Melt chocolate and margarine in double boiler. Remove from heat, and whisk until smooth.

3. Stir brown sugar into chocolate-butter mixture. Stir in dry ingredients. Fold in beaten eggs. Spread in prepared baking pan, and bake 25 to 30 minutes, or until brownies look set, but still soft in center. Cool. Slice into squares.

Mom's Girls-only Garden Party Pizza

Mom's Girls-only Garden Party Pizza
~Preheat oven to 350*~

Your favorite pizza crust (home-made or pr-made)
-8oz. Bag of Mozzarella cheese
1c. sliced mixed mushrooms
1c. sliced black olives(or green or mixed)
1/4c. Fresh snipped chives
1-14oz. Can of marinated artichoke hearts,drained,oil reserved
1-16oz. Can of your favorite pizza sauce (or white sauce, also very good)
2tbsp. Grated Parmesan or Romano cheese
2tbsp. Dried garlic flakes
2tbsp. Fresh or dried parsley flakes
1c. lump crab meat or shrimp (marinated in Old Bay seasoning){Optional topping}
1/2c. Sliced peppers ( in a variety of colors)
1/4c. Spinach (fresh or canned)
1/4c. Frozen broccoli, thawed

1)Prepare crust as directed, mix oil from artichokes, garlic flakes, Parmesan, and parsley. Using a basting brush (the silicone kind with the 'waffle' type paddle inside seem to work best.) brush the oil mixture around what will be the 'crust' edge of the pizza. Add sauce to the center as usual.

2)Put cheese on the pizza, reserving about 1/4c. Begin to add mushrooms, olives, peppers, chives, artichokes, shrimp or crab, spinach, and broccoli; sprinkling the remaining cheese on top, sprinkle the pizza with parsley flakes and bake till the cheese is bubbly.(approx. 15-20 min.)

3)Allow the pizza to slightly cool before slicing and enjoy with your favorite summer beverage.

My Mother's Cookie Dough

Mother's Cookie Dough (murbe Teigh In German)
1 Stick margarine
1/3 c Sugar
1 Egg
1 1/2 c Flour
1 ts Baking powder
1 ts Vanilla or 1 tsp vanilla
-sugar 1st dissolved in the -egg.

-CHOCOLATE FILLING-

3 tb Sugar
3 tb Cocoa powder
1 ts Oil

Enough water to make a-spreadable paste

Blend together by hand adding dough if too sticky. Roll out and cut into shapes, bake until lightly browned at 350.

NOTE: This is a multipurpose dough. I use it for Hamentashen, and also roll it out in a large rectangle  and fill with chocolate, then roll like a strudle. I've also made fruit pies with this dough. It's always a hit. I usually double the recipe when I make it.

Chocolate filling: (for 1 roll) Mix, spread on rolled out rectangle of dough, bake at 350 for about 45
mintues, or till golden.