CRIMSON KID RECIPES

from the kitchen of Judy P
VEGETABLE CASSEROLE
3 cups diagonally cut celerysalted water
12 oz package frozen green peas
16 oz can white onions, drained
butter or oil spray
8 oz can sliced water chestnuts, drained
2 oz jar of pimento, drained
2 cans of cream of chicken soup
4 oz sliced almonds
cumbled stuffing mix (I did not use this)
Parmesan cheese, grated
Directions:
Par boil celery in salted water for 1 minute, drain and set aside.
Partially cook the peas, drain and set aside.
Brown onions in butter (I ended up with 2 pkgs frozen onions and cooked those with just a light spray on the pan for about 10 minutes over medium heat.)
Combine all ingredients (except cheese and stuffing, if used) in bowl and stir well.
Lightly spray 9X 13 casserole dish and place ingredients from bowl into dish.
Sprinkle with stuffing (if used) and cheese.
Bake 35 minutes at 350 degrees. Enjoy!

from the kitchen of Judy P
FANCY CHILI
1 olive oil
2 cloves garlic, finely chopped
4 scallions, chopped (I used one med. onion chopped)
1 lb lean ground beef
1 1/2 tbsp chili powder
1/4 tsp cayenne pepper
1 28 oz can fire-roasted diced tomatoes
1 15 oz can black beans, rinsed
1 15 oz can vegetarian refried beans
1 medium red pepper, finely chopped
2-4 carrots, coarsely grated (depends on how big your carrots are)
1/2 tsp brown sugar
Kosher salt
Steamed white long grain rice, sour cream, and chopped fresh cilantro for garnish when serving (optional)
Directions:
Heat oil in a large sauce pan over medium heat.
Add the garlic and scallions (onions) and cook, stirring for one minute.
Add the beef and cook, breaking it up with a spoon until it starts to brown, 5-6 minutes.
Stir in the chili powder and cayenne and cook for one minute.
Add the tomatoes, beans pepper, carrots, sugar, 1/2 cup water and a pinch of salt and bring the mixture to a boil.
Reduce heat and simmer, partially covered, stirring occasionally, until the pepper is tender, 12-15 minutes.
Serve over rice (if desired) and top with sour cream and fresh cilantro.
Per serving: 397 calories.
(From Woman's Day Magazine, Sept. 2014)

-------------------------------------------------------------------------------------------

from the kitchen of Janice P
CAULIFLOWER SALAD
1 head of Cauliflower broken into small pieces
1 bunch Broccoli broken into small pieces
7 stalks of celery chopped
1 package of frozen Peas thawed not cooked
1 pound of Bacon cooked crispy and torn or chopped into small pieces
          (Turkey Bacon does well with this)
1 1/2 cups of chopped walnuts
1/2 bag of shredded cheese, either yellow or Parmesan
Red and Green grapes about 1 cup each (OPTIONAL)
Dressing as follows:
2 cups of Mayonnaise
1/4 Cup Sugar
2 tsp. vinegar
1/4 tsp salt
1/4 cup chopped white onion
1/2 bag of the shredded cheese
Mix all together and enjoy

-------------------------------------------------------------------------------------------

from the kitchen of Marilynn C
OLIVE OIL MUFFINS
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
4 large eggs
2 teaspoons orange zest
2 teaspoons lemon zest
2 tablespoons balsamic vinegar
2 tablespoons whole milk
3/4 cup extra-virgin olive oil
2/3 cup sliced almonds, toasted
Powdered sugar, for sifting
Directions:
Preheat the oven to 350 degrees F.
Place paper liners in a 12-cup muffin tin.
Blend together the flour, baking powder, and salt in a medium bowl to blend.
Beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes.
Beat in the vinegar and milk.
Gradually beat in the oil.
Add the flour mixture and stir just until blended.
Crush the almonds with your hands as you add them to the batter and stir until mixed.
Fill the muffin tin almost to the top of the paper liners.
Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes.
Transfer to a wire rack and cool for 10 minutes.
Remove the muffins onto a platter and let cool for 5 more minutes.
Sift powdered sugar over the muffins and serve.

-------------------------------------------------------------------------------------------

from the kitchen of Carolyn Run
EGG-CHEESE-SAUSAGE BAKE
4 eggs, beaten
8 slices of bread - cubed
2 1/2 cups cheddar cheese - grated
2 1/2 cups milk
1 teasp dry mustard
1/2 teasp salt
1 # link or bulk sausage - browned & drained - crumbled
Topping:
1 can cream of mushroom soup
1/2 can milk
Prepare:
Butter a glass 9 x 13"baking pan. Mix first 7 ingredients and place in pan.
Refrigerate 8 hours or overnight. Just before baking, mix soup & milk together & pour over the top.
Bake at 325 deg. for 1 1/4 to 1 1/2 hours.

-------------------------------------------------------------------------------------------

from the kitchen of Carolyn Run
FRUIT PIZZA DESSERT

Crust: 1 8oz pkg Pillsbury Refrigerator Sugar Slice 'n' Bake Cookies
Filling: 1 pkg Neufchatel cheese (8 oz)
1/3 C powdered sugar
1/2 tsp vanilla
Fruit: kiwi, cantaloupe, red/green grapes, honeydew, banana, strawberries,
peach, apples, etc. Cut into slices, halved, or thin wedges
Glaze: 1/4 C lemon juice
1 C sugar
dash salt
3 Tbs cornstarch
3/4 C water
1 C orange juice
-- Cut cookie dough into thin slices & pat out on ungreased pizza pan creating "pizza dough."
Bake at 375 deg. for 12 minutes. Cool.
-- Mix glaze ingredients together in saucepan and boil 1 minute. Cool.
-- Combine softened cheese, sugar & vanilla and mix well. Spread over cooled crust. Arrange
fruit slices on cheese; pour glaze over all. Chill

-------------------------------------------------------------------------------------------

from the kitchen of Sally V
24 Hour Lettuce Salad
1 large lead lettuce shredded
1/2 cup finely chopped green onions
1/2 cup chopped celery
1 can (10 (oz) sliced water chestnuts
1 pkt. frozen baby peas, not thawed
2 cups mayonnaise
1 T sugar
3/4 lb. bacon fried, crumbled
3-4 hard cooked eggs, sliced
3 tomatoes, sliced
Parmesan & Romano cheese, grated
          Place lettuce in shallow bowl (8 1/2 X 13).
          Sprinkle green onions, celery & water chestnuts on top in layers.
          Break peas apart for next layer.
          Add mayonnaise like frosting.
          Sprinkle with sugar.
          Cover & refrigerate overnight.
          Before serving, add layers of bacon, sliced egg & tomato in rows.
          (alternate the egg slices & tomato in rows)
          Sprinkle with cheeses.

-------------------------------------------------------------------------------------------

from the kitchen of Sally V
No Bake Strawberry Cheesecake
          4 oz. cream cheese
          1/4 cup sugar
          1/2 cup sour cream
          1 teaspoon vanilla
          4 oz. frozen non dairy whipped topping
          1 pint of sliced strawberries, or 1 cup strawberry glaze
          (1 jar or can of Wilderness pie cherries may be substituted for strawberries)
          Graham Cracker Crust
          Gradually beat in cram cheese and sugar.
          Blend sour cream and vanilla.
          Fold in whipped topping.
          Blend well.
          Spread thin layers over crust & pour cherries over top.
          Let set 4 hours.
          Crust recipe on back of graham cracker box.
          (I prefer the cherries!)

-------------------------------------------------------------------------------------------

from the kitchen of Jana C
24 Hour Fruit Salad
          20 oz. can pineapple tidbits
2 (15 oz.) cans mandarin oranges
3 eggs
3 Tbsp. flour
3/4 cup sugar
3 tablespoons lemon juice
1-1/2 cups miniature marshmallows
2 bananas, peeled and sliced
1 cup heavy cream, whipped
          PREPARATION:
          Drain juices from canned fruits and set fruit aside.
          Add water to juices, if necessary, to measure 1-1/2 cups.
          Combine eggs, flour, sugar, and 1-1/2 cups juice in a heavy saucepan.
          Cook over medium heat, stirring constantly with wire whisk, until thick and boiling.
          Remove from heat, stir in lemon juice, cover, and chill in refrigerator until cold.
          When custard is cold, fold in drained fruits, marshmallows, and sliced bananas.
          Then fold in whipped cream. Pour into serving bowl and cover.
          Chill 24 hours before serving. Serves 8-10

-------------------------------------------------------------------------------------------

from the kitchen of Juanita D
Dry Jello Salad
          1 sm carton cottage cheese (sm. curd)
          1 sm. carton coolwhip
          1 sm. can crushed pineapple (well drained)
          1 sm. can mandarin oranges (well drained)
          1 sm. pkg. orange jello (dry)
          - Mix cottage cheese, pineapple, mandarin oranges & dry jello until jello is dissolved.
          Then mix in the cool ship & chill.
          Make sure the fruit is well drained & the salad should be real fluffy.

-------------------------------------------------------------------------------------------

from the kitchen of Janet P
Pumpkin Dessert
          1 cup chopped nuts
          2/3 cup brown sugar
          1 1/2 cubes melted butter or margarine
          - Mix above ingredients together & set aside
          1 30 oz. can pumpkin
          2 or 3 eggs
          2/3 cp. milk
          2/3 cp. wh. sugar
          1 tsp. cinnamon
          1 tsp. nutmeg
          1 tsp. allspice
          pinch salt
          - Mix above ingredients together & put in a 9 X 12 pan
          Sprinkle 1 pkg. white or yellow dry cake mix over the top of pumpkin mixture
          Then sprinkle nut mixture over the top
          Bake 350 deg. for 55 minutes

-------------------------------------------------------------------------------------------

a 'Talked About' recipe :)
KRISPY CREME PUDDING
2 dozen Krispy Kreme donuts
1 (14-ounce) can sweetened condensed milk (not evaporated)
2 (4.5-ounce) cans fruit cocktail (undrained)
2 eggs, beaten
1 (9-ounce) box raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows
Cube donuts into a large bowl.
Pour other ingredients on top of donuts and let soak for a few minutes.
Mix all ingredients together until donuts have soaked up the liquid as much as possible.
Bake at 350 degrees F.for about 1 hour until center has jelled. Top with Butter Rum Sauce.
Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste
Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour overtop.

-------------------------------------------------------------------------------------------

from the kitchen of Janice P
Christmas Bark Candy
          Makes approx. 40 pieces
          1 sleeve saltine crackers
          1 cup butter
          1/2 cup brown sugar
          12 oz semisweet chocolate chips
          1 cup chopped pecans
          - Preheat oven to 350 deg.
          Place crackers in one layer on parchment-lined baking sheet (with sides)
          Melt butter & brown sugar in med. saucepan. Cook for 3 minutes, stirring constantly.
          Pour butter-sugar mixture over the crackers. Spread evenly.
          Bake for 15 minutes.
          Remove from oven & sprinkle with choc. chips. When they start to melt, spread evenly over entire layer of crackers.
          Sprinkle chopped pecans on top.
          Refrigerate 1 hour.
          Remove from refrig. & crack into pieces.

-------------------------------------------------------------------------------------------

from the kitchen of Sylvia N
Cole Slaw
          1 medium head cabbage shredded
          1 medium onion chopped
          1 medium green pepper [may omit]
          1 T salt
          - place all in bowl, cover with boiling water & let stand 1 hour. Drain well
          In saucepan, combine and bring to a boil:
          1 cup vinegar
          1 tsp. celery seed
          1 1/2 cups sugar
          1 tsp mustard seed
          - pour over cabbage, cover, let stand overnight
          - Keeps indefinitely in refrigerator

-------------------------------------------------------------------------------------------

from the kitchen of Sylvia N
Curried Tuna Salad
          Makes 8 1/2 c. servings
          Combine:
          7 oz tuna drained & flaked [can use the packages]
          1 1/2 Cup cold ride {cooked}
          1 cup diced celery
          dash lemon juice
          1/2 to 1 tsp curry powder
          1/2 tsp. salt
          1/8 tsp. pepper
          1/2 cup mayo (Sylvia adds curry to this)
          - Condiments: peanuts, chopped green peppers, toasted coconut, chopped scallions, raisins, mandarin oranges

-------------------------------------------------------------------------------------------

from the kitchen of Sylvia N
Mississippi Mud
          Preheat oven to 350 deg.
          Cream together:
          2 cups sugar
          1 cup butter
          2 tablespoons heaping cocoa
          -Add:
          4 well beaten eggs, with 1 tsp. vanilla
          Stir in and mix all together well:
          1/1/2 cup flour
          1/2 tsp salt
          - Add:
          1/1/3 C coconut
          1 1/2 C chopped nuts
          1/2 cup coconut flavoring - if you have
          - Spread in 15 1/2 X 10 1/2 greased jelly foll pan.
          Bake 30 to 40 min.
          Remove from oven & immediately spread 1 jar marshmallow cream (7 oz.) by putting dots all over top of hot bars (easier to spread when warm)
          Frosting: Melt 1 stick butter & 1/2 Cup cocoa in sauce pan - low heat. Add 4cups powder sugar, sifted, 1/2 cup evaporated milk & 1 tsp vanilla. Beat together.
          Frost while bars are hot.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

**MAIN PAGE**

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

You are visitor # counter