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Scotch Eggs

submitted by: Brenda in Indiana >^..^< - E-mail:jclegg@venus.net

Ingredients: 8 hard-boiled eggs, shells removed
flour
2 pounds ground sausage
1 1/2 cups fresh breadcrumbs
1 tablespoon mace
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 beaten eggs
Oil for deep frying
Directions:
1. Dust the hard boiled eggs with a little bit of flour and set aside.
2. Roll out the sausage meat on a flat surface with a pastry roller. In a shallow dish, mix the breadcrumbs with the mace, salt & pepper.
3. Take each hard-boiled egg and dip it into the beaten egg, then put it on the sausage meat and using your fingers wrap the meat over the egg until it is entirely covered. Be generous with the meat - it should be at least 1/2" thick around the egg.
4. Once the egg is covered, roll it in the breadcrumb mixture and smooth it back into shape so that it resembles an egg. When all eggs have been wrapped this way, heat the oil and deep fry the eggs until they are golden brown.
5. Allow the fried eggs to cool at room temperature for at least 2 hours before serving.

Crock-pot Stroganoff

submitted by: Rosie Brinker - E-mail:rbrinker@midtec.com

Ingredients: 1 pound stew meat
1 can french onion soup - undiluted
1 can cream of mushroon soup - undiluted.

Noodles or rice

Directions:
put stew meat, and soup-undiluted into a crock pot and cook all day.
You might prefer to thicken before serving with flour or cornstarch.

Serve over noodles or rice as desired.

HINT: put your favorite bread into the bread machine and dinner will be nearly complete when you get home.
Add a salad and it's dinner. Reheats well in the microwave for lunch the next day.

BBQ Sauce

submitted by: Brenda in Indiana >^..^< - E-mail:jclegg@venus.net

Ingredients: 1 onion minced & sauteed in some butter till soft.
3 tablespoons cider vinegar
1 cup brown sugar
1 tablespoon dry mustard powder
3 tablespoons Worcestshire sauce
1/2 teaspoon salt
3 tablespoons garlic powder
1/4 cup lemon juice
3 cups ketshup
dash of tobasco sauce
1/2 teaspoon ground black pepper
Directions:
Mix all ingredients in a saucepan, heat to boiling, reduce heat and let simmer for an hour or until reduced to desired thickness.

I have doubled this recipe to use for canning. Pour hot sauce into clean/hot pint canning jars. Seal with two piece canning lids, and process in boiling water bath for 20 minutes.

ZUCCHINI (Squash) BREAD!

submitted by: Laurie in NNY - E-mail:dumaw4@gisco.net

Ingredients: 2 Cups shredded raw zucchini
3 eggs
3/4 c. vegetable oil
1 1/2 c. sugar
2 t. vanilla
Mix and set aside

2 c. flour
1 t. baking soda
1 t. salt
1/2 t. baking powder
3 t. cinnamon
mix and set aside

Directions:
Grease and flour loaf pan
pre-heat oven to 325

Mix contents of both bowls together. Pour into loaf pan and bake for 1 hour
I think this recipe makes 1 large loaf or 2 small.

chicken with or without garlic

submitted by: mylo - E-mail:cliffordsanders@msn.com

Ingredients: 4 chicken joints browned
can campbells condensed soup
small carton cream
2 cloves garlic crushed(optional)
small onion diced and lightly sauted
1/3lb mushrooms quartered
Directions:
place ckicken in casserole dish
add onions and mushrooms
mix together soup, cream and garlic and cover chicken.
Cover with lid and cook in oven approx 1hr
(you all know when chicken is cooked)
serve with either rice or new potatoes and salad

Easy Broccoli Soup!

submitted by: Laurie in NNY - E-mail:dumaw4@gisco.net

Ingredients: Brocolli (1 bag frozen or 1 bunch fresh)
2 sm. cans chicken broth or 1 large can
2 cans cream of celery soup
1 sm. onion (diced)
2 potatoes (cubed)
milk
salt, pepper
dash of nutmeg
Directions:
cook brocolli, drain , set aside.
Simmer potato and onion in chicken broth until tender.
To this add cooked brocolli and celery soup.
Mash with a potato masher or on low with electric mixer
Add milk to get the consistency you like.
Heat through,season with salt,pepper, and dash of nutmeg.
Very flexible recipe. You could probably add cheese if you want!

DIRT CAKE

submitted by: Katie Mac in Spring - E-mail:Kpering@aol.com

Ingredients:

You will need a clean plastic flower pot, clean silk flowers, a new garden trowel and the following:
1 large package of Oreos crushed (the white disappears)
1 cup powdered sugar
2 boxes instant French Vanilla pudding
1 package (8 oz) cream cheese
3 1/2 cups milk
1 stick oleo (or butter)
1 large container of Cool Whip.

Directions:
Blend cream cheese, oleo and powdered sugar. Set aside. Mix pudding and milk until thick. Add the cream cheese mixture to the pudding and fold in the Cool Whip. Put a layer of "dirt" (Oreos) in the pot, then a layer of pudding mixture. Keep doing this but make sure you end up with a layer of "dirt" on top. Put the flowers in the pot. If you care to, Gummy Worms are optional! Serve with the garden trowel. It's a hoot!

Savory Pork Chops

submitted by: Brenda In Indiana >^..^< - E-mail:jclegg@venus.net

Ingredients: 4 large loin pork chops, about 1" thick
2 tablespoons all-purpose flour
1/4 teaspoon seasoned salt
1/8 teaspoon fresh ground pepper
1/4 teaspoon dry mustard powder
oil for frying
1/4 cup water
1/4 cup soy sauce
2 tablespoons ketchup
2 tablespoons orange marmalade
green onion, diced
Directions:
Mix flour, seasoned salt, pepper, and dry mustard. Coat chops on both sides with mixture.

Heat a little oil in a medium size skillet that has a lid. Brown chops well on both sides over medium heat.

Pour off excess fat and return chops to skillet. Mix water, soy sauce, ketchup and marmalade together and pour over chops.

Cover and cook slowly for 20 minutes or until chops are tender, turning once. Sprinkle with diced green onion.

Taffy Apple Salad

submitted by: Connie in Wisconsin - E-mail:cjbb@execpc.com

Ingredients: 1 T flour
1 egg-whipped
2 T apple cider vinegar
1/2 C sugar

1 8oz container of cool whip
4C apples diced (may or may not peel first)
1 small can crushed pineapple (drained no juice)
1 C chopped cocktail peanuts

Directions:
Mix first 4 ingredients, flour, egg, apple cider vinegar and sugar, in a small pan over low heat. Cook until thickened. Cool completely and place aside.

Add fruits and nuts to thickened mixture, mix well. Add cool whip to fruit mixture and fold in. Chill for 2 or more hours and serve. It's awesome! A hit at any gathering!!!

Crock Pot Chicken

submitted by: Anna in So. Ca. - E-mail:cpnfan@juno.com

Ingredients: 4 chicken breasts -- skinned
1 small jar Picante sauce
Directions:
Put chicken in crock pot. Dump picante sauce on top and simmer all day or for serveral hours.

Serve with rice or noodles.

serves 4

WW - 3pts

Cornish Hens & Rice

submitted by: Sandy King - E-mail:Linton43@aol.com

Ingredients: 1 Cup Long Grain Rice
1 Env Good Seasons Italian Salad Dressing Mix
1 10 3/4 oz can Cream of Chicken Soup
2 Cornish Game Hens
2 1/2 Cups boiling water
Directions:
Preheat oven to 350 degrees. Spread rice in 3 qt shallow baking dish and bake for 15 minutes. Stirring occasionally, until golden. Combine salad dressing mix with 2 1/2 cups boiling water and soup. Then stir in rice. Cut game hens in half lenght wise. Season if you wish with salt & pepper. Place hens, cutside down, on top of rice. Cover dish tightly with foil. Bake one hour, uncover; bake 30 minutes longer or until rice and hens are tender. Serves 4

Country Chicken 'N Biscuits

submitted by: Brenda in Indiana >^..^< - E-mail:jclegg@venus.net

Ingredients: 8 slices bacon, fried crisp and crumbled
2 1/2 cups cubed cooked chicken
10 oz. frozen mixed vegetables, cooked & drained
1 cup chopped tomatoes (about 2 medium)
1 1/2 cups shredded Cheddar cheese
1 can Cream of Chicken soup
3/4 cup milk
1 1/2 cups Bisquick
2/3 cup milk
1 - 2.8 oz. can Durkee French Fried Onions
Directions:
In greased 8 x 12 baking dish, combine first four ingredients and 1 cup of the cheese. Mix soup with 3/4 cup of milk; pour over casserole. Bake at 400 uncovered for 20 minutes.

Meanwhile, combine Bisquick, 2/3 cup of milk, and half the can of fried onions; mix throughly. Remove casserole from oven, and drop biscuits by spoonfuls onto casserole to form 6 biscuits around edge of casserole. Bake an additional 15-20 minutes, or until biscuits are golden brown. Top with remaining cheese and fried onions and bake about 2-3 minutes longer until cheese melts. Makes 6 servings.

Karen's Quick Chicken in White Wine and Cream

submitted by: KarenB - E-mail:karenb@bookone.demon.co.uk

Ingredients: Ingredients: 2 cloves of garlic, 1 medium sized onion, 8-10 oz uncooked chicken breast (or you can use cooked chicken if you want to), half a small sweet red or green pepper, 5 or 6 button mushrooms, olive oil 1-2 oz of butter, 2oz of double cream, medium to dry white wine, Tarragon and freshly ground black pepper and salt. (Serves Two) the whole thing takes about 20-30 minutes.

Directions:
Put about 2 tablespoons of olive oil and the butter in a pan and heat until butter is melted. Fry Chopped onion and chopped or crushed garlic gloves on a medium heat. Leave these in the pan while you cook the chicken breast - which you have to chop into 1-2" cubes. Just fry a few at a time and when they have gone 'white'(ie not pink) put a few more pieces in the pan until you have put them all in the pan. (If you are using cooked chicken just put it in and heat it through before continuing). Then put in the red/green pepper which you have chopped into small cubes (or you can have strips if you want). when these have been cooking for about 5 minutes add chopped mushrooms. At this stage put a good grinding of freshly ground black pepper and salt into the pan and a good pinch of fresh/dried tarragon. After one or two minutes (stirring them around so that the mushrooms get coated), put roughly 2 average wine glasses of white wine into the pan. This should just be level with everything in the pan (depending on size of pan). Let this simmer so that everything cooks and the wine evaporates off for about 10/15 minutes or so - it doesn't matter if some wine is still left this makes the sauce. Just before you are ready to serve put the double cream in stirring so that it coats everything - have this on a low heat for about 2/3 minutes. Serve with Tagliatelle or other pasta - absolutely delicious.

Quick and Easy "Pink Dessert"

submitted by: Julie - E-mail:julieg@microsoft.com

Ingredients: 1 small pkg Jello (strawberry or raspberry)
1-1/4 cups boiling water
2 cups vanilla ice cream
Directions:
Pour the boiling water over the Jello. Stir to dissolve. Add ice cream and stir until ice cream is melted and well blended with jello. Pour into serving bowl or individual dessert dishes. Chill for two hours or longer to set. Serve with whipped cream on top. Makes 4-5 servings.
Note: Use regular jello. The sugar-free kind doesn't seem to turn out as well.

Carol's Quick Casserole

submitted by: Carol in VA - E-mail:ccgugal@gateway.net

Ingredients: 1 beaten egg
2 packages Crescent Rolls
1 lb. cooked sausage
1 8oz. bag shredded cheddar cheese

Directions:
Spray a 9 x 13 pan with cooking spray (doesn't matter if it's butter flavored). Spread half the beaten egg in the pan. Arrange 1 package of crescent rolls in the pan, pressing the edges together. Sprinkle on the sausage then the cheese. Arrange the other package of crescent rolls on top. Spread with the remaining egg. Bake at 350' for 30 minutes.

Serve with a salad and get ready for compliments.

Use leftover ham, swiss cheese & asparagus.
Try leftover chicken, broccoli & mushrooms with mozzarella cheese.

Use your imagination with the leftovers you have in your refrigerator!

Beef Ole

submitted by: Brenda in Indiana >^..^< - E-mail:jclegg@venus.net

Ingredients: 1 pound ground beef
1 - 1 1/2 oz. pkg dry Spaghetti sauce mix (I prefer McCormicks)
8 oz. tomato sauce
1 1/4 cups water
1 teaspoon chili powder - add more or less to taste
1 bag of Frito corn chips - the smaller chip size
Sour cream - if desired

Shredded lettuce, shredded cheddar cheese, diced onions, diced tomatoes, or whatever toppings you would normally put on tacos.

Directions:
Brown ground beef and drain well. Add chili powder and spaghetti sauce mix - stir in tomato sauce and water. Stir thoroughly, then bring to a boil and let simmer for 25 minutes.

Place a handful of corn chips on your plate, then top with meat sauce, and follow with whatever toppings you desire.

Kitty Litter Cake

submitted by: Laurie in NNY - E-mail:dumaw4@gisco.net

Ingredients: 1 pkg. Spice cake mix
1 pkg. White cake mix
1 pkg. White sandwich cookies
Green food coloring
12 small Tootsie Rolls
1 pkg. vanilla pudding mix (not instant)
Directions:
Prepare cake mixes and bake according to directions.
Prepare pudding mix and chill until ready to assemble.

Crumble white sandwich cookies in small batches in blender. (They tend to stick, so scrape often) Set aside all but about 1/4 cup.

To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using fork. When cakes are cooled to room temp., crumble into a large bowl. Toss with half of the remaining cookie crumbs and the chilled pudding. Gently combine.

Put the mixture into a NEW, clean kitty litter box. Put three unwrapped Tootsie Rolls in a microwave-safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with three more Tootsie Rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top; this is supposed to look like the chlorophyll in kitty litter.

Heat remaining Tootsie Rolls, three at a time, in a microwave until almost melted. Scrape them on top of cake and sprinkle with cookie crumbs. Serve with a new pooper-scooper!

quick and easy chicken Burritos

submitted by: Carol in Portland, Or - E-mail:wmac3@juno.com

Ingredients: 1pk-8"flour tortillas(fat free
2-4oz cans,chopped green chilis (save l for top)
1pt sour cream (lite or fat free)
1#shredded jack cheese(divide in half)
20oz cr of chichen soup(reduced fat)
1 diced onion
3#cooked chix or turkey,shredded
1-4OZsliced olives

save chix broth to use if you want the sauce thinner.

Directions:
l. combined all except 1/2 of cheese, 1can green chilis(drained) and olives.
2. reserve half of above mixture
3. spread mixture onto tortillas
4. Place in (sprayed) 9X13 pan.
5. Top with other half of mixture, drained chilis, and cheese
6 Bake at 375 degrees for 45min
7. Serve with Salsa

YUMMY and easy, freezes well

A Different Apple Salad

submitted by: Peggy in Iowa - E-mail:jlmpam@netins.net

Ingredients: 4 T Sugar
3 T water
2 T vinegar (Cider)
Mix together

4 apples - chopped - I don't peel
2 dill pickles - chopped
1 bunch green onions - chopped

Directions:
Pour dressing over apple, pickle, onion mixture.

Makes a different salad. Will keep in refrigerator for several days.

Peanut Butter Pie

submitted by: Vicki from SW PA - E-mail:vquilts@westol.com

Ingredients: bottom of pie: 1 Cup Sugar 2 T Flour 4T Cocoa 1/2 Cup Milk
2 eggs beaten 1 t vanilla


Top of pie: 8 oz cream cheese ( may be low fat)
8 oz cool whip (ditto) 1/3 Cup peanut butter 1 Cup
powdered sugar 1 t vanilla

Directions:
Mix ingredients for bottom of pie and pour in an unbaked pie shell.
This will make 2 8 in pies or 1 10 in. pie. Bake at 350 degrees for
20 minutes or till set.
Cool
Mix ingredients for top of pie. Pour over chocolate
layer. Melt some chocolate chips and drizzle over top
if desired. Chill. VERY GOOD!

Rice Casserole for leftovers

submitted by: Gail - E-mail:ministcher@aol.com

Ingredients: 2 cups cooked meat, (ham, roast beef, chicken, etc.)
1 onion, chopped
2 T. Margarine
1 cup uncooked white rice
4 cups water
1 can Cream of Mushroom soup
Directions:
Saute onions in margarine in a large skillet. When tender add soup, rice and water, mixing well and bring to a boil, cover, reduce heat and simmer for 15 min. Add meat, mix well and pour into a greased casserole dish. Bake at 350 for 45 min. Great way to use left-over meats. Anything works well.

THE BEST CHOCOLATE CHIP COOKIES...made with jello pudding!

submitted by: Laurie in NNY

Ingredients: Mix and set aside:
2 1/4 c. flour
1 t. Baking soda

In a large bowl combine:
2 sticks oleo (softened)
1/4 c. sugar
3/4 c. Brown Sugar
1 pkg. INSTANT vanilla pudding (add dry)
1 t. vanilla
2 eggs
1 pkg. chocolate chips

Directions:
Mix both bowls of ing. together Bake on an ungreased pan at 350 for 8-10 min.

Peanut Butter Crinkles

submitted by: Betty from NH - E-mail:bhauck@monad.net

Ingredients: 2 eggs, beaten well
1 cup sugar
1 cup chunky peanut butter, preferably Skippy
optional: 1/2 cup chocolate chips
Directions:
Beat eggs, stir in sugar and peanut butter. Add chocolate chips if desired.

Bake at 350 for 10 min. on ungreased baking sheet. Let cookies cool a minute or two before removing.

Makes 3 dozen.

Christmas Ribbon Jello

submitted by: Nancy in N.Y. - E-mail:Halia4U@aol.com

Ingredients: 2 packages cherry jello

1/2 cup pineapple juice
20 cut up marshmallows

1 package lemon jello

1 8 oz. package softened cream cheese

2 packages lime jello

Directions:
Dissolve 2 pkg. of cherry jello into 2.5 cups hot water. Pour into 9x13 pan and refrigerate until set.

On stove, put 1/2 cup pineapple juice and 20 cut up marshmallows in pan and stir until dissolved.

Dissolve 1 pkg. lemon jello into 1.5 cups hot water. Add pineapple mixture to lemon jello mixture. Add 8 oz.softened cream cheese to mixture. I mix the cream cheese in with a mixer.

After cherry jello layer is set, pour lemon jello mixture over it and refrigerate until set.

Dissolve 2 pkg. lime jello into 2.5 cups hot water. When cool, pour over cherry and lemon layers and refrigerate until set.

This jello is a Christmas tradition in my family. I make it every year. I make it in a glass 9x13 pan so I can see if the layers are even on my refrigerator shelf. It is very festive looking. I top it off with a dollop of cool whip. The layers really don't take long to set.

Cabbage Casserole

submitted by: Alice Asbury - E-mail:asburya@state.mi.us

Ingredients: 1 head of cabbage, chopped
1 medium onion, chopped
1 pound hamburger (raw)
salt
1 can tomato soup
1 lg can (15 oz) tomato sauce

Directions:
Layer the first four ingredients (usually two times with cabbage on the top). Remember to leave the hamburger raw.

Next dollop the soup over top, then the sauce. Cover and bake at 350 degrees for about an hour and a half.

Yum---

No Name Pasta

submitted by: Veronica - E-mail:wheeziemel@hotmail.com

Ingredients: 2 pints heavy cream
1 pckg bacon
16 oz jar marinated artichoke hearts, drained
1 can artichoke bottoms
3 or 4 chicken breasts, grilled is best
small can blk sliced olives
1 can chicken stock
rosemary sprig
angel hair pasta
parmesan
Directions:
This is a family recipe, so there are no strict rules-- just about everything is to taste or optional! If you forget the rosemary or add the chicken stock too early-- it's still delicious!Substituting cream of chicken soup for the cream and stock can cut your prep. time to about twenty minutes.


Cook the bacon till crisp, drain off the grease and allow the bacon to cool. Mince it and set aside. In the same pan, reduce the cream till it coats the back of a wooden spoon. Add chicken stock and rosemary sprig (fresh or dry). Reduce until thickened again or you lose patience and add a BIT of cornstarch mixed with cold water to thicken it. Remove rosemary. Return the bacon, add the olives and artichoke hearts and bottoms. Cook till everything is heated through. Spoon over the cooked pasta. Slice the grilled chicken (poached is fine just not as pretty and a little less tasty) and place on top of pasta. Add as much parmesan as desired.

Nacho Cheese Soup - Fast and Yummy!

submitted by: Cindy Keith - E-mail:ckeith@pittstate.edu

Ingredients: 1 pound lean hamburger
1 package Taco seasoning
1 box AuGratin potatoes
1 can corn
1 can chopped tomatoes and green chilies (can use
Rotel or the kind that is good for chili)
1 small package of Velvetta (or about 1/2 of a big
package, depending on how cheesy you want it)
2 cups milk
2 cups water
Directions:
Brown hamburger and drain well. Add Taco seasoning.

While hamburger is cooking, add all other ingredients
to a big soup pot. Add the hamburger and stir. Simmer until
potatoes are tender.

This soup recipe was given to me by a friend who said
she found it in a Taste of Home magazine, except the
original recipe did not have the hamburger. It is very
fast to make and it is absolutely yummy!

Chicken Lasagna

submitted by: Brenda in Indiana >^..^< - E-mail:jclegg@venus.net

Ingredients: 9 lasagna noodles, cooked
2 cups cooked chicken, diced
2 tablespoons butter or margarine
1 medium onion, diced
1/3 pound fresh mushrooms, sliced
16 oz. canned tomatoes or plain tomato sauce
1/2 teaspoon each of basil and oregano
1/3 teaspoon each of salt and pepper
3 tablespoons butter or margarine
3 tablespoons all purpose flour
1 can (10 oz.) chicken broth
1/2 cup half & half (*see note below)
1 1/2 cups shredded mozzarella cheese
1/2 cup ricotta or cottage cheese
Directions:
Melt 2 T. butter in skillet. Saute onions until transparent. Add mushrooms, spices & S/P. Cook for a few minutes.

Crush tomatoes to break apart and add to mushroom mixture, and add the cooked chicken. Simmer on low while you make the cream sauce.

Melt 3 tablespoons of butter in a saucepan. Stir in the flour, cooking and stirring for 2-3 minutes. Add the broth, stirring until thickened. Stir in the half & half over low heat. (NOTE: I used 1% milk instead of H&H, and worked just as well).

Grease a baking dish big enough to fit 3 lasagna noodles side by side, and one that is deep enough to handle three layers of noodles, meat sauce, etc. Spoon a small amount of the cream sauce into baking dish. Place 3 noodles in bottom of pan. Add one third of the meat mixture, then a third of the cream sauce, and 1/2 cup of mozzarella. Repeat for the second layer and end with the 1/2 cup of ricotta or cottage cheese. Finish with last layer of noodles, meat sauce, cream sauce, and last 1/2 cup of mozzarella.

Bake uncovered at 350 degrees for 25-30 minutes, or until nicely browned and bubbling.

Chicken Pot Pie---EASY!!!

submitted by: Doris W. in Tennessee - E-mail:dorwald@aol.com

Ingredients: 2 or 3 cups cooked chicken, diced
2 or 3 cups mixed vegetables (frozen or canned)
2 pie crusts (I use one box of Pillsbury pie crusts found in refrigerator section of grocery)
l can cream of chicken soup
dash of salt to taste
Directions:
Preheat oven to 425 F (that's approximately 225 C for our European quilters)
Line pie dish/pan with 1 crust---do not pre-bake.
If your pie pan is 8" or "small" use 2 cups each chicken & veggies. If you are using the Deep Dish size, use 3 cups each chicken & veggies. Proportions can be varied to preference (this is not scientific)
Cook the frozen mixed veggies in large pot for about 10 minutes. Drain water, add undiluted cream of chicken soup and chicken. (I do all this in one big pot). Add this mixture to crust-lined pie dish. Put second pie crust on top, crimp edges (get creative here, girls!!!) and pierce top so steam can escape.
Bake at 425 F for about l5 to 20 minutes, or until crust is nice golden color. *** By mixing all ingredients in pot used to cook veggies, the mixture is pretty warm so brief cooking time will work.
**** Canned chicken works nicely according to my golfing girlfriend who gave this to me. I presume turkey will work well, also ****

Italian Beef

submitted by: Diane Breman - E-mail:DBreman@aol.com

Ingredients: Crock Pot Cooking

4" sirloin tip or rump roast
1 pkg. Italian seasoning mix
4-5 peppercini's or to your taste
1 cup peppercini juice
1 cup water

Directions:
Place meat in crock pot. Sprinkle seasoning mix on top. Add peppercini's, juice and water. Cover and cook 4-5 hr. on low or 7-8hr. on high or according to your crock pot directions.

Shred or slice meat and return to juice. Great on a good crusty roll with fried onions and peppers.

Wooden Spoon Cake

submitted by: Laurie from NW New York - E-mail:dumaw4@gisco.net

Ingredients: 1 German Chocolate Cake Mix
1 can Sweetened Condensed Milk (not evaporated)
1 Jar Caramel ice cream topping (warm it just a little)
Cool Whip
3 Heath Bars ( Skor Bars work too)crumbled


Directions:
Bake cake in 9x13 pan according to box. While warm out of the oven poke holes in it with the end of a WOODEN SPOON right to the bottom. Pour 1/3 to 1/2 of the can of milk into the holes. Into the same holes, drizzle the caramel topping. Use as much as you DARE. When completely cool, spread lavishly with Cool Whip. Sprinkle with crumbles Heath or Skor Bars. Refrigerate. ENJOY!!!

Pineapple angel food cake

submitted by: Anna - E-mail:cpnfan@juno.com

Ingredients:

1 20 oz can of pineapple chunks in it's own juice

1 box 1-step angel food cake mix

Directions:
Mix only those 2 ingredients together with a mixer for the time on the box. Pour into an 9"x13" UNGREASED pan and bake 350 degrees for 30-35 min. or until golden brown. Let cool.

Serves 12
Weight Watcher pts. 3 per serving

*NOTE: Some BB memebers have emailed me to tell me that they used "crushed" Pineapple instead of the chunks and it turned out fine.

Bisquits for Buford

submitted by: Veronica - E-mail:wheeziemel@hotmail.com

Ingredients: 3 1/2 c all-purpose flour
2 c whole-wheat flour
1 c rye flour
1 c cornmeal
2 c cracked wheat (bulgar)
1/2 c non-fat dry milk powder
4 tsp salt
2 c chicken stock
1/4 oz. active dry yeast (one pckg)
1 egg
1 T milk
Directions:
Preheat oven to 300 deg. Combine, in a large bowl, the flours, cornmeal, milk powder, and salt. In a separate bowl, dissolve yeast in 1/4 c. lukewarm water and let sit for a few minutes or until it bubbles. Add the chicken stock to the yeast mixture and mix well. Add liquid to dry indredients. Knead about three minutes. The dough should be stiff. Flour a board with cornmeal and roll out the dough to a thickness of 1/4 inch. Cut out bisquits with cookie cutters in appropriate shapes (cats?) and place on ungreased cookie sheets. Mix the egg and milk and use it to brush the tops of the bisquits for an added shine. Bake for 45 minutes and cool before serving to Sir Buford!

Cowboy Cookies

submitted by: Sondra in Calif - E-mail:Sondra@cs.stanford.edu

Ingredients: 1 C. Brown Sugar
1 C. White Sugar
1 C. Margarine
2 Eggs

1 t. Baking Soda
1/2 t. Baking Powder
1/2 t. Salt
2 C. Flour
2 C. Rolled Oats
1 C. Semi-sweet chocolate chips
1/2 t. vanilla

Directions:
Cream margarine, sugars and eggs. Sift together and add Baking soda, baking powder, salt and flour. Add vanilla, rolled oats and chocolate chips.

Drop on ungreased cookie sheet and bake@ 350 degrees for 10-12 minutes, or until a light golden brown. Cool on rack.

Very chewy and gooood!

Shredded BBQ in Crock Pot

submitted by: Jeanette in Wisconsin - E-mail:jshep@mwt.net

Ingredients: 1 - 3 pound pork roast
1 1/2 Cups catsup
1/4 Cup + 2 Tablespoons red wine vinegar
1/3 Cup brown sugar
1 Tablespoon dried onion
1/8 teaspoon garlic powder
1 teaspoon liquid smoke
Directions:
Cook roast in crock pot 8 hours on low. When done, take out and shred with fork. Put back in crock pot with sauce ingredients and cook 15 minutes. This is a nice recipe to make ahead and refrigerate or freeze, as the flavor gets better as it waits to be served. It's easy to just heat what you want. Makes a fast fix your self sandwich.

Strawberry Ribbon Mold

submitted by: Connie from Wisconsin - E-mail:cjbb@execpc.com

Ingredients: 1 lg pkg of raspberry jello
2 med bananas
1 15oz can of crushed pineapple
1 pkg frozen strawberries
1 med container of sour cream
Directions:
Prepare the jello as directed on the package. Reduce heat to low and add the frozen strawberries. Stir until thawed. Remove from heat and mix in the can of crushed pineapple. Slice bananas into the mixture. Pour half of the jello mixture in a serving bowl and chill to set. Once it's set, spread the sour cream on the top of the first layer. Pour the remaining jello mixture on the top and chill until set. Everyone thinks the sour cream is cool whip!!!

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