Sunday, June 12, 2005

Bride's Frosting (aka. Marshmallow Frosting)

Ingredients:

3 cups sugar
1 cup water
6 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla

In a large, non-glass bowl, beat egg whites and cream of tartar until stiff peaks form. In a heavy sauce pan, bring water and sugar to a boil stirring constantly. Continue to let mixture boil until it reaches a soft-ball stage (234 to 240 degrees F.) Slowly add mixture to egg whites while beating with electric mixer at a medium speed. After all of the syrup mixture is incorporated, add vanilla. Continue mixing until frosting cools. You can speed up the cooling mixture by putting bowl inside a larger bowl with ice while mixing. When icing is completely cool, generously frost your favorite cake.

By Angela P.

Broccoli Salad

Salad:

2 Heads of Broccoli, cut into small pieces
1 Lb. Bacon, cooked and crumbled
1 Small Red Onion, chopped
1/2 Cup Black Raisins
1 Cup Unsalted Sunflower Seeds

Dressing:

1½ Cup Mayonnaise
3/4 Cup Sugar
3 Tbsp. Red Wine Vinegar

Mix the salad ingredients together and set aside. Mix the dressing ingredients in a separate bowl and then pour over salad. Refrigerate until ready to serve.

By Evelyn J.

Broccoli Salad

Ingredients:

1 head broccoli, cut into flowerets (best to cut them up in little pieces)
1/2 c. celery, chopped
3/4 c. raisins, plumped
3/4 c. cashew pieces
8 slices bacon, crumbled

Dressing:

1 c. mayonnaise
1/2 c. sugar
2 Tbsp. vinegar
1/4 tsp. curry powder

Directions:

Mix dressing ingredients at least 2 hours before or overnight. Pour over salad just before serving. Enjoy!!!

By Mary Jo M.

Dump Salad

Mix together the following ingredients:

16 oz. Cool Whip
24 oz. small curd cottage cheese,
1 can Mandarin Oranges, drained (15 oz.)
1 can crushed pineapple, drained
3 oz. strawberry jello (just sprinkle in)

By Fran H.

Greek Isles Salad

Dressing:

1/4 cup vegetable oil
2 tablespoons olive oil - extra virgin
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper

Salad:

8 oz. Orzo Pasta - Cooked according to pkg. directions (Orzo is a tiny pastashaped like a grain of rice)
1 cup thinly sliced red bell pepper
1/2 cup sliced green onions or chopped red onion
1/2 pound Feta Cheese, cubed
1/2 cup pitted ripe olives - sliced
2 tablespoons snipped fresh dill or 1 tsp. dried dill weed
Optional: 1 large tomato, halved and thinly sliced

In jar with lid, combine dressing ingredients. and mix well. If refrigeratedovernight, of course, it improves the flavor, but I have used immediately.Cook pasta according to pkg. directions. Drain and rinse with cold water.Drain well. Shake dressing to mix well, then pour dressing over pasta. Stirgently to coat pasta. Add remaining ingredients, mix gently, refrigerate,covered, until serving time. This always tastes better the second day asthe flavor blend. Note: If you love feta cheese and black olives, add more than the recipe calls for.

By Angela P.

Irish Soda Bread

Ingredients:

3 c. all purpose flour
2/3 c. sugar
1 T. baking powder
1 t. salt
1 t. baking soda
2 T. caraway seeds
1½ c. golden raisins
2 eggs, beaten
2 c. buttermilk
2 T. butter, melted

Into a large bowl, sift together flour, sugar, salt, baking powder and baking soda. Stir in caraway seeds and raisins. Add eggs, buttermilk and butter into dry ingredients. Mix just until flour is moistened. Pour into 2 well-greased loaf pans. Bake at 350 degrees for 40 to 45 minutes. Remove immediately from pan onto cooling racks. Makes 2 loaves.

By Maureen S.

Kielbasi & Kraut

Ingredients:

3 Tablespoons canola oil
1 medium onion, chopped fine
1 16 ounce bag sauerkraut, drained
salt
pepper
3 pounds kielbasa, cut into 3 to 4 inch pieces
1 12 ounce bottle of beer

Preheat oven to 325 degrees. In a small fry pan, heat oil until hot. Add onion and sauté until onions are transparent. In a large bowl, combine onion mixture with sauerkraut. Add salt and pepper to taste. In a medium roasting pan, spread half the sauerkraut mixture on the bottom. Lay kielbasa over sauerkraut. Cover kielbasa with remaining sauerkraut mixture. Pour beer over the kielbasa and sauerkraut. Cover and bake for 2 ½ to 3 hours.

By Angela P.

Marshmallow Salad

Ingredients:

l lb. can of crushed pineapple
One - 8oz. pkg of cream cheese
One - large pkg. of mini marshmellows
1/2 pt. of whipping cream
3 Heaping tablespoons of Mayonaise
5 T pineapple juice

WHIP- whipping cream and set aside
SOFTEN - cream cheese
DRAIN - pineapple (Save the juice)
BEAT - cheese until creamy
ADD - pineapple juice, mayonaise
FOLD IN - pineapple
BEAT- low speed
FOLD IN - bag of marshmallows
FOLD IN - whipping cream

Put in glass bowl and refrigerate.

Make up to 24 hours before serving.

By Nancy C.

Ohio Corn Casserole

Ingredients:

1 12-14 oz can cream style corn (not drained)
1 can regular corn (½ drained)
2 eggs
1 stick melted butter
8 oz sour cream
1 box Jiffy corn bread mix

Directions:

Mix all ingredients together. Bake in 9x13 pan at 350º for 45-60 minutes.

By Julie M.

Penne’s Penne Pasta

Ingredients:

4 Slices Smokey Bacon, Chopped
1 Medium Sweet Onion, Chopped
Chopped Garlic (Amount depends on your taste)
1 Large Can Italian Tomatoes in Juice
1/4 to 1/2 Cup Heavy Cream
3 Cups Plus Penne Pasta
Romano or Parmesan Cheese

Set large pot of salted water to boil.

In large skillet sauté chopped bacon till fat is rendered. Add onion and sauté until soft (Approx. 5 minutes). Add Garlic. Sauté until just barely brown. Break up tomatoes (your hands work great) and add to mix. Simmer 10 minutes. Stir in cream, adjusting amount to your taste.

Cook pasta to a la dente according to package directions.

Drain pasta well – sauce and sprinkle with grated cheese.

By Penne D.