DIVINITY
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.
BARBECUPS
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.
CHICKEN
CASSEROLE
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.
HONEY AND SPICE BANANA MUFFINS
Betty Booth, Clay City
1 cup Bran Flakes cereal
¼ cup skim milk
1 cup flour (self-rising)
½ cup honey
¼ cup melted margarine
2/3 cup mashed ripe banana
½ tsp cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
Heat oven to 375 degrees, in a small bowl soak cereal in milk for 5 minutes. In a large bowl, combine remaining ingredients, then add cereal mixture. Beat at medium speed, scraping bowl often, until well mixed (1-2 minutes). Spoon into greased or paper lined 12 cup muffin pan filling cups 2/3 full, bake for 20 to 25 minutes or until tops spring back when touched lightly. Cool 5 minutes, remove from pan.
CREAMY LAYERED GELATIN SQUARES
Betty Booth, Clay City
1 ½ cups boiling water
1 pkg. (8 serving size)
or 2 pkgs.
(4 serving size each)
Jell-O Lime
Flavor sugar free low calorie gelatin
Ice Cubes
1 cup cold water
1 ½ cups thawed Cool Whip lite whipped
topping, divided
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 ½ cups. Add to gelatin; stir until ice is completely melted. Refrigerate about 45 minutes or until gelatin is slightly thickened. Remove 1 ½ cups of the gelatin, set aside. Add ¾ cup of the whipped topping to remaining gelatin; stir with wire whisk until well blended. Pour into 8-inch square dish. Refrigerate about 15 minutes until set but not firm. Carefully spoon reserved gelatin over creamy layer in dish. Refrigerate 3 hours or until firm. Cut into 9 squares to serve. Top each serving with a dollop of the remaining whipped topping.
Strawberry Angel Food Cake
Kathy A. Hughes, Stanton, Kentucky
1 Angel food cake
1 small container of cool whip
1 package cream cheese
2 containers of strawberry glaze
Strawberries
Crumble angel food cake, cream together cool whip and cream cheese and spread on top of crumbled angel food cake then slice up strawberries and combine with glaze and spread on top of cream cheese and cool whip. Chill before serving.