9-17 Recipes

Pineapple Casserole
1 large cans pineapple chunks, drained
1 heaping cup sugar
½ cup flour
1 stick butter
1 package Ritz crackers, crushed

Combine sugar and flour.  Add pineapple; stir and put into a casserole dish.  Melt butter and add to crushed Ritz crackers.  Pour cracker mixture over top of pineapple mixture.  Bake at 350 degrees for 45 minutes.
Sue Thacker

Healthy Oatmeal Chocolate Chip Cookies
¼ cup applesauce
2 Tbsp butter
1/3 cup white sugar
½ cup brown sugar
1 egg
1 tsp vanilla extract
1 cup whole wheat flour
1 tsp baking soda
¾ tsp salt
1 tsp cinnamon
¾ cup quick-cooking oats
¾ cup dark chocolate chips or crushed dark chocolate bar

Preheat oven to 350 degrees.  Beat together applesauce, butter and sugar.  Beat in egg and vanilla.  In a separate mixing bowl, combine flour, baking soda, salt and cinnamon.  Stir flour mixture into first mixture and mix well.  Then stir in oats, followed by the chocolate.  Place rounded teaspoons-full 2 inches apart on a baking mat on a cookie sheet, or directly on a cookie sheet.  Bake for 10-12 minutes; store in an airtight container.
Earl and Sue Profitt
Clay City

9-09 Recipes


Ruby Ledford,

1 package (12 oz) semi-sweet chocolate pieces

½ cup smooth peanut butter

3 cups sifted confectioners sugar

½ cup milk

Melt chocolate pieces in the top of a double boiler over simmering water; remove from heat.  Blend in peanut butter, then beat in powdered sugar, and milk until smooth.  Spread in a buttered pan.  Chill at least ½ hours or until firm.  Cut into 1 inch squares.  Cover and store at room temperature.

Betty Booth

Clay City
1 package (5 oz) refrigerated buttermilk flaky biscuits (5 count)

1 Tbsp plus 2 tsp margarine, softened

2 ½ tsp superfine sugar

2 tsp ground cinnamon

5 small baking apples, cored and pared

¼ cup plus 1 Tbsp thawed frozen dairy whipped topping

Separate biscuits and roll each between 2 sheets of wax paper into 4-inch circle; set aside.  Preheat oven to 375 degrees.  In small bowl cream together margarine, sugar, and cinnamon to a smooth paste.  Set 1 apple on each biscuit circle and spoon an equal amount of margarine mixture onto top of each apple; gently fold 4 corners of each biscuit over each apple and pinch dough to seal.  Carefully set each dumpling into a 6 ounce custard cup; bake until biscuits are golden brown and apples are soft, about 30 minutes.  To serve, top each dumpling with 1 Tbsp whipped topping.


Rosalee Wireman,

1 lb ground beef or turkey

1 cup salsa

¼ cup Frank’s Redhot Cayenne Pepper Sauce

2 tsp ground chili powder

8 taco shells, heated

Garnish:  chopped tomatoes, shredded lettuce, sliced olives, sour cream or shredded cheese.
Cook beef in skillet over medium-high heat 5 minutes or until browned, stirring to separate meat; drain.  Stir in salsa, Frank’s Redhot Sauce and chili powder.  Heat to boiling; reduce heat to medium-low.  Cook 5 minutes, stirring often.  Spoon meat mixture into taco shells; splash on more sauce to taste, garnish as desired.

9-02 Recipes

Katherine Frazier,
Clay City

1 box white or yellow cake mix
2 eggs
1/3 cup unsweetened apple sauce
1 can (11 oz) mandarin oranges, undrained
1 carton (8oz) whipped topping
1 can (8oz) crushed pineapple, undrained
1 package (3.4 oz) instant vanilla pudding mix

In a mixing bowl combine cake mix, eggs, applesauce and oranges.  Beat on low speed 30 seconds.  Pour into two greased and floured 9 inch cake pans.  Bake at 325 degrees for 25 or 30 minutes.  Cool in pan for 10 minutes.  In another mixing bowl, beat whipped topping, pineapple and pudding mix.  Spread between layers and over top and sides of cake.  You can also put the cake mixture in a 10 inch tube pan and bake about 35 minutes.  Check for doneness, maybe 28 to 30 minutes.

Rosalee Wireman,

½ cup Zesty Italian Dressing, divided
4 small boneless skinless chicken breast halves (1lb)
¼ cup barbecue sauce
2 Tbsp orange marmalade

Heat grill to medium heat.  Pour ¼ cup dressing over chicken in shallow dish; turn over to coat both sides of each breast and refrigerate 10 minutes.  Meanwhile, mix barbecue sauce, marmalade and remaining dressing.  Remove chicken from dressing; discard dressing.  Grill chicken on covered grill 12 to 15 minutes or until done (165 degrees F), turning occasionally and brushing with barbecue sauce mixture the last few minutes.  Chicken can be marinated in refrigerator up to 24 hours before grilling as directed.

Rosalee Wireman,

1 lb ground beef or turkey
1 cup salsa
¼ cup Frank’s Redhot Cayenne Pepper Sauce
2 tsp ground chili powder
8 taco shells, heated
Garnish:  chopped tomatoes, shredded lettuce, sliced olives, sour cream or shredded cheese.

Cook beef in skillet over medium-high heat 5 minutes or until browned, stirring to separate meat; drain.  Stir in salsa, Frank’s Redhot Sauce and chili powder.  Heat to boiling; reduce heat to medium-low.  Cook 5 minutes, stirring often.  Spoon meat mixture into taco shells; splash on more sauce to taste, garnish as desired.

8-26 Recipes


Rosalee Wireman,


12 hard-cooked eggs

1 packet (1oz) ranch salad dressing mix

½ tsp cayenne pepper

2 Tbsp sweet pickle relish

¼ cup mayonnaise

¼ cup bottled ranch salad dressing

1 tsp prepared yellow mustard

Slice the eggs lengthwise into halves.  Carefully separate the yolks into a bowl and mash with a fork into a grainy consistency.  Stir in the salad dressing mix and then the cayenne pepper.  Add the pickle relish and mix well.  Stir in the mayonnaise, ranch salad dressing and mustard.  Mound the egg yolk mixture in the egg white halves and arrange on a serving platter.  Chill, covered, until serving time.


Rosalee Wireman,


1 scoop Slim-Fast 3-2-1 French Vanilla Shake Mix

¾ cup Kroger brand fat free milk

½ cup raspberries

½ frozen sliced peaches

½ cup ice cubes (about 3-4)

Process all ingredients in a blender until smooth and serve immediately

8-05 Recipes


Rosalee Wireman 



6 cups shredded lettuce

2 cups cubed cooked chicken

1 ½ cups ranch dressing

Tomatoes and olives for garnish

1 bag (9oz) tortilla chips, crushed (about 3 cups)

1 can (15 ½ oz) kidney beans, rinsed and drained

½ cup (2oz) shredded cheddar cheese


Combine lettuce, chips, chicken, beans, dressing and cheese in a large bowl.  Garnish with tomatoes and olives.




Rosalee Wireman 



4 ears corn-on-the-cob, cooked and kernels removed

1 medium tomato, chopped

1/3 cup light mayonnaise

1/3 cup red onion, finely chopped

2 Tbsp lime juice

2 Tbsp finely chopped fresh basil leaves

Substitution:  Use 20oz package frozen whole kernel corn, thawed and cooked.


In medium bowl, combine all ingredients.  Season, if desired, with salt and ground black pepper.  Serve chilled or at room temperature.

7-22 Recipes



½ cup chopped pecans

1 (18.25 oz) package German chocolate cake mix

4 large eggs, divided

½ cup butter, melted

1 (16 oz) package powdered sugar

1 (8 oz) package cream cheese, softened


Preheat oven to 350 degrees.  Arrange pecans in a single layer in a shallow pan.  Bake pecans 5-7 minutes or until lightly toasted and fragrant.  Remove from oven.  Reduce oven temperature to 300 degrees.  Stir together cake mix, pecans, 1 egg, and butter; press mixture into bottom of a lightly greased 13×9 inch pan.  Beat powdered sugar, softened cream cheese, and remaining 3 eggs at medium speed with an electric mixer until smooth.  Spoon powdered sugar mixture over batter in pan, spreading to edges.  Bake at 300 degrees for 1 hour.  Let cake cool completely (about 1 hour).  Remove cake from pan to a cutting board, and cut into 2 ½ to 3 inch squares.





1 ¾ cups all-purpose flour

2/3 cup sugar

2 tsp baking powder

½ tsp salt

¼ tsp baking soda

1 cup mashed bananas (about 2 large)

1/3 cup butter, melted

2 eggs

1 ½ cups trail mix

(if trail mix has no chocolate in it, use 1 cup trail mix and ½ cup chocolate chips.)


Heat oven to 350 degrees, line 14 muffin cups with paper liners; combine flour, sugar, baking powder, salt and baking soda in large bowl.  Combine bananas, butter and eggs in medium bowl.  Beat into dry ingredients at medium speed until combined.  Stir in trail mix until well-blended.  Spoon into muffin cups.  Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.  Cool in pans 10 minutes.  Remove from pans; cool completely on wire racks.

7-08 Recipes


Karron Carter, Stanton


1 pkg (14oz) Kraft Deluxe Macaroni and Cheese dinner

1 lb. ground beef

1 pkg. (11 ¼ oz) taco seasoning mix

¾ cup water

¾ cup sour cream

1 ½ cups shredded cheddar cheese, divided

1 cup thick and chunky salsa


Preheat oven to 400 degrees.  Prepare dinner as directed on package; brown meat, drain, add taco mix and water to meat.  Simmer 5 minutes; stir sour cream into prepared dinner.  Spoon ½ of mixture into 8 or 9 inch square pan; top with layers of meat mixture, 1 cup of the cheese and remaining dinner mixture.  Bake 15 minutes, top with salsa and remaining ½ cup cheese.  Bake uncovered an additional 5 minutes or until cheese is melted.



Bill Irvine


1 Hog Stomach

1 pound loaf of bread

1 quart diced potatoes

1 ½ lbs pork sausage meat

3 medium onions

2 Tbsp minced parsley

Salt and pepper to taste


Enlarge opening at lower end of stomach and turn inside out.  Scrape out inside lining.  Wash in warm water and turn right side out.  Sew shut opening at upper end.  Dice bread and let dry overnight.  Mix thoroughly with remaining ingredients, pack loosely into hog stomach, and sew opening shut.  Place in roaster, add just enough water to cover bottom of roaster pan, cover and cook in moderate oven, 350 degrees, about 2 ½ hours.  We did this once each year at butchering time 70-80 years ago.

6-24 Recipes


All recipes this week were submitted by Bill Irvine


Butternut Squash Ham Puffs

1 ½ cups ground cooked ham

2 ½ cups mashed butternut squash, cooked

1 egg, beaten

1 cup sifted all purpose flour

1 ½ tsp baking powder

½ tsp salt


Combine ham, squash and egg.  Sift flour, baking powder, and salt together then add to ham mixture.  Mix well.  Drop by spoonfuls into hot greased skillet; brown on each side and serve.


Creamy Paprika Schnitzel

4 thin slices bacon

1 ½ pounds veal steak

2 Tbsp onions, chopped

1 tsp paprika

Salt to taste

1 cup sour cream

½ cup tomato sauce


Fry bacon until crisp.  Cut veal into serving portions and brown in skillet with fried bacon.  Add onions and brown.  Season with paprika and salt; stir in sour cream and tomato sauce.  Cover skillet and cook about 30 minutes.  Serve cutlets with the creamy sauce and cover with boiled or fried noodles.


Bologna Noodle Casserole

3 cups cooked noodles

1 cup chopped bologna

½ tsp salt

½ tsp ground black pepper

1 cup milk

½ cup bread or cracker crumbs

1 Tbsp butter or margarine


Preheat oven to 400 degrees.  Cook noodles and drain.  Arrange alternate layers of noodles and bologna in greased baking dish.  Combine salt, pepper, and milk.  Mix well and empty evenly over noodle-bologna layers then cover with crumbs, dot with melted butter and bake at 400 degrees for 30 minutes.

6-17 Recipes


Ila Allen, Stanton

2 cups sifted all-purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp salt

2/3 cup vegetable shortening

2/3 cup sugar

1 egg

½ cup milk

1 tsp vanilla

1 cup flaked coconut

¼ cup chopped maraschino cherries, drained


Sift flour, baking powder, soda, salt onto wax paper.  Cream shortening with sugar until fluffy light in a large bowl beat in egg, milk and vanilla.  Stir in flour mixture until well blended, stir in coconut and cherries.  Drop by rounded teaspoonful onto lightly greased cookie sheets.  Bake in moderate oven 375 degrees for 10 minutes or until firm and lightly golden around edges.  Remove from cookie sheet and cool.




Bill Irvine

1 package frozen O’Brien style potatoes (28 oz frozen with peppers and onions)

2 cans condensed cream of potato soup (10 ¾ oz each)

1 cup sour cream

1 cup shredded cheddar cheese (4 oz divided)

½ tsp salt

¼ tsp black pepper


In a large bowl combine the potatoes, soup, salt, pepper, sour cream, and ½ cup of the cheese; mix well.  Spoon into a microwave safe 9×13 baking dish.  Microwave at 90 percent power for 19 to 20 minutes, then sprinkle with the remaining ½ cup of cheese and microwave for 1 to 2 minutes, or until cheese is melted.  Let stand for 5 minutes prior to serving.  Serving suggestion:  sprinkle bacon bits over the top just before serving.

6-10 Recipes


Patty Patrick, Irvine


2 ½ cups sugar

½ cup light corn syrup

½ cup cold water

2 egg whites, stiffly beaten

1 tsp vanilla extract

1 cup chopped nuts


Combine sugar, syrup, and water in saucepan and stir over low heat until sugar dissolves.  Cook until candy thermometer registers 260 F or until a little of the mixture dropped into cold water forms a very hard ball.  Remove from heat and cool slightly.  Pour very slowly over egg whites, beating constantly.  Continue beating until mixture becomes very stiff and loses its gloss.  A final beating with a hand whisk improves texture.  Add vanilla and nuts and pour into a greased 9x9x2 inch pan.  Cool and cut into squares.



Patty Biram, Pine Ridge


¾ pounds ground beef

½ cup barbecue sauce

1 Tbsp minced onion

2 Tbsp brown sugar

1–10 count can biscuits

¾ cups shredded cheddar cheese


Preheat oven to 400 degrees.  Brown ground beef; drain.  Stir in BBQ sauce, minced onion, and brown sugar.  Place one biscuit in each of 10 ungreased muffin cups; press dough up sides to edge of cup.  Spoon hot meat mixture into cups.  Sprinkle each cup with shredded cheddar cheese.  Bake 10-15 minutes until golden.  Refrigerate any leftovers.



Patty Biram, Pine Ridge


1 box Stove Top Stuffing

1 stick margarine, melted

1 cup chicken broth

½ cup mayonnaise

2 eggs, beaten

¾ tsp salt

1 can cream of chicken soup

2 ½ cups cooked chicken, shredded

½ cup cheddar cheese

½ cup milk

Add ½ cup onion, celery or rice if desired


Combine Stove Top Stuffing and margarine, mix well.  Press on bottom of 13×9 inch casserole dish.  Next, mix broth, mayonnaise, eggs, salt and cream of chicken soup.  Add cooked shredded chicken, mix well, and pour over stuffing mixture.  Sprinkle with cheddar cheese, pour ½ cup milk on top and bake at 350 degrees for 45 minutes.