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Recipe Club

We can share recipes...just put your recipe in an email and send it to beagenie4u@aol.com

BROCCOLI CRUNCH SALAD

4-slices cooked bacon crumbled 
3/4 cup raisins
1/2 cup Sun Flower Seeds
1/2 onion finely chopped
1 - Head Broccoli cut into small floweret's
DRESSING
1 cup mayonnaise
3 tbsp sugar
1 tbsp vinegar

combine 1st 5 ingredients, combine mayonnaise sugar & vinegar & mix well
pour dressing over broccoli mixture. Toss & serve. Serve 8-10 people
This recipe by
Rita Weldon form Canada

Coconut-Cranberry Chews

These cookies are addictive. We loved their combination of coconut, cranberries, and orange. In fact, these straightforward, tasty rounds are everything a holiday cookie should be. The mixture will look dry until it comes together as a dough. If it's too crumbly to form into balls, the dough needs to be mixed longer; it should be a smooth, homogeneous mass.

PREP AND COOK TIME: About 1 hour

MAKES: About 6 dozen cookies

About 1 1/2 cups (3/4 lb.) butter or margarine, at room temperature

2 cups sugar

1 tablespoon grated orange peel

2 teaspoons vanilla

3 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups dried cranberries

1 1/2 cups sweetened flaked dried coconut

1. In a large bowl, with a mixer on medium speed, beat 1 1/2 cups butter, sugar, orange peel, and vanilla until smooth.

2. In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes (see note at left). Mix in cranberries and coconut.

3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets.

4. Bake in a 350° regular or convection oven until cookie edges just begin to brown, 8 to 11 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

Per cookie: 92 cal., 45% (41 cal.) from fat; 0.7 g protein; 4.5 g fat (2.8 g sat.); 12 g carbo (0.4 g fiber); 58 mg sodium; 10 mg chol.

Powdered Sugar Icing

In a bowl, stir 2 cups powdered sugar, 1 1/2 tablespoons water, and 1/2 teaspoon vanilla until smooth. Tint to desired color by stirring in food coloring, a drop or two at a time. If icing is too thick to work with, stir in more water, a few drops at a time; if too thin, stir in more powdered sugar. Makes 2/3 cup.

This recipe was submitted by: C Davis Las Vegas, NV

 1 (8 oz.) Philadelphia  cream cheese
1 stick butter or margarine
1 ⅔  c. powdered sugar
Mix cream cheese, butter or margarine, and powdered sugar.

Can add: (optional)
1 c. chopped nuts (optional)  
Frost cake.  

This Recipe submitted by Mrs Ray Younger of Mesa, AZ

 

Zucchini/ Corn Casserole

Ingredients
3 or 4 Lbs Small Zucchini
2 cans creamed corn
6 Eggs Slightly beaten
1 pkg Jiffy Corn Bread Mix
2 Tbls Butter
1 large onoin chopped
1 Green pepper, Chopped
1-1/2 grated sharp cheese
Salt & Pepper to taste
Paprika

Directions
Trim Zucchini, cook in water about 6 minutes.  Drain and cut into slices.  Melt butter in fry pan. Sauté onion and bell pepper until golden brown(5 min.)
Combine corn , eggs. cornbread mix and 1/2 cheese in large bowl/  Add zucchini and sautéed veggies to the corn mixture in  large bowl until mixed well.  Bake in 13 x 9 dish(3quart).

Sprinkle with the remaining cheese and top with paprika.  Bake 375 degrees for 50 minutes until golden brown.

This recipe from the kitchen of June Pointer, Mesa, AZ

 

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