Mandarin Orange Salad

Mandarin Orange DessertIngredients

3 egg whites

1 cup white sugar

½ cup rice cereal, rolled fine, then measured

½ cup chopped pecans

2 cans mandarin oranges

2 8-ounce cartons of whipped topping

3 tablespoons instant vanilla pudding

¾ cup coconut

2 tablespoons toasted coconut (optional)

 

Directions

  1. Preheat oven to 325º.
  2. In a medium grease-free bowl, begin whipping the egg whites. During the beating, gradually add the 1 cup of sugar.  Beat until stiff peaks form.
  3. Fold in the cereal crumbs and chopped nuts.
  4. Spread the mixture in the bottom of a greased 9”x13” baking pan. Bake for 25 minutes.
  5. Drain the oranges and reserve 15 orange sections.
  6. Transfer the whipped topping into a medium-sized bowl. Fold in the dry pudding and coconut.  Add the oranges and gently combine.
  7. Spread this mixture over the baked crust. Sprinkle toasted coconut over the top (optional).  Arrange the orange slices over the top.
  8. Chill for several hours before serving.

 

Yield:  15 servings

Suprise Pie

Surprise Pie1Ingredients

3 egg whites

1 cup sugar

1 teaspoon vanilla

20 buttery crackers (Ritz), finely crushed

1 cup chopped nuts (pecans or walnuts)

1 cup whipping cream, whipped or 2 cups whipped topping

Milk chocolate bar or sprinkles for garnish

 

Directions

  1. Beat the eggwhites until soft peaks have formed.  Gradually add the sugar and beat until stiff.  Stir in the vanilla.
  2. Fold in the crushed crackers and chopped nuts.
  3. Pile the mixture into a greased 9-inch pie pan.
  4. Bake at 350º for 20-25 minutes.
  5. When cool, frost with the whipped topping.
  6. Garnish with shaved chocolate or sprinkles

 

Yield:  8 servings

Almond Joy Cookies

Almond Joy CookiesIngredients

1 cup softened butter

1 ½ cups white sugar

1 ½ cups brown sugar

4 eggs

2 teaspoons vanilla

4 ½ cups flour

2 teaspoons soda

1 teaspoon salt

1 pkg. semi-sweet chocolate chips

2 cups sweetened coconut

2 cups chopped almonds

 

Directions

  1. Pre-heat oven to 375º. Lightly grease cookie sheets or line sheet pans with silicone mats.
  2. Combine flour, soda, and salt in a medium bowl. Set aside.
  3. In a large mixing bowl, cream the butter and sugars. Add eggs one at a time.  Add vanilla.
  4. Gradually stir in the dry ingredients until well mixed.
  5. At this point, you may need to transfer the dough to a very large mixing bowl. Stir in the chips, coconut, and almonds until these goodies are well distributed.
  6. Drop by rounded tablespoons (or use a small ice cream scoop) onto the prepared cookie sheets.
  7. Bake for 12-13 minutes. Cool on the baking sheets for 5 minutes before transferring to a cooling rack.

 

Yield: 6-7 dozen

Rhubarb Cobbler

Rhubarb CobblerIngredients

4 cups rhubarb, cut fine

1¾ cup sugar, divided

3 tablespoons butter or margarine, softened

½ cup milk

1 cup flour

1 teaspoon baking powder

¼ teaspoon salt

1 tablespoon cornstarch

1 cup boiling water

 

Directions

  1. Preheat the oven to 350º.
  2. Put the cut-up rhubarb in a 9” square cake pan.
  3. In a small mixing bowl, cream ¾ cup sugar and butter. Add milk and mix.
  4. Sift flour, baking powder, and salt into the bowl. Beat until smooth.  Pour mixture over the rhubarb.
  5. In another small bowl, combine the remaining 1 cup sugar and cornstarch. Sprinkle over the mixture and then pour 1 cup boiling water over the top.
  6. Place cake pan on a baking sheet in case the cobbler boils over. Bake for 1 hour.

 

Yield: 9 servings

Kielbasa with Creamy Mustard Pasta

Kielbasa with Creamy Mustard Pasta2Ingredients

8 oz. penne or other short pasta

1 tablespoon cooking oil

14 oz. Kielbasa, sliced in ¼ inch disks

½ cup sliced green onions

¼ cup dry white wine or chicken broth

1 teaspoon chopped fresh thyme

¼ cup butter

½ cup half and half

2 teaspoons Dijon mustard

¼ cup grated Parmesan cheese

 

Directions

  1. Cook pasta according to packaged directions.
  2. Heat cooking oil over medium heat in a large skillet. Add the sliced kielbasa and cook until it starts to crisp up on each side.  Remove from the skillet onto a paper towel-lined plate.  Drain the extra grease from the skillet.
  3. Return the skillet to the stove. Add the onions and wine/broth, letting it bubble and loosen the brown bits from the bottom of the skillet.  Add the thyme and stir until the liquid is almost evaporated.
  4. Add the butter. Once it is melted, add the half and half and mustard.  Bring it to a simmer and let it thicken a little before adding the Parmesan cheese.  Stir until the cheese is melted and the mixture coats the back of a spoon.
  5. Add the cooked pasta to the sauce and stir to coat the pasta.
  6. To serve, either mix the kielbasa into the pasta or top each serving of pasta with some sausage

 

Yield:  4-6 servings

Jalapeño Popper Grilled Corn Salad

Jalapeño Popper Grilled Corn SaladIngredients

  • 8 Ears of Corn (olive oil, salt, pepper)
  • 2 Jalapeños – seeds & stems removed, finely chopped
  • 1 Cup Chopped Cooked Bacon
  • 2 ounces Cream Cheese – softened
  • 1/4 Cup Sour Cream
  • 1 Cup Grated Cheddar Cheese
  • Salt/Pepper To Taste

Instructions

  1. Preheat grill.
  2. Coat each ear of corn with olive oil, salt, and pepper.
  3. Place the ears on the grill and cover. Grill 15-20 minutes, rotating every 2-3 minutes.  Remove from the grill and allow to cool for 10 minutes.
  4. When the ears are cool enough to handle, cut the kernels off into a large bowl. Eight ears should yield about 6 cups of corn.
  5. In a small bowl, combine the cream cheese with the sour cream. When blended, stir the creamy mixture into the corn.
  6. Add the chopped jalapenos, bacon pieces, and cheese. Stir to combine.
  7. Serve immediately or chill and serve later.

 

Yield:  about 8 cups of salad

Orzo with Feta & Sun-dried Tomatoes

Orzo with FetaIngredients

1 ½ cups low-sodium chicken broth

½ cup dry orzo pasta (4 oz.)

2 tablespoons minced oil-packed sun-dried tomatoes

2 tablespoons crumbled feta cheese

1/8 teaspoon each salt and pepper

 

Directions

  1. In a small saucepan, bring chicken broth to a boil.
  2. Stir in orzo. Return liquid to a boil.  Cook orzo, uncovered, stirring occasionally, until the liquid is absorbed, 9-12 minutes.  Remove saucepan from the heat.
  3. Stir tomatoes and feta into orzo, mixing until feta melts slightly.
  4. Season orzo mixture with salt and pepper.

 

Yield:  3-4 servings