25 December 2010

Recipe: Christmas Raspberry Crunch

From Lion House Recipes

Serves: 12

   2 cups pretzels, crushed
   3 tablespoons sugar
   1/2 cup margarine
   1 8-ounce package cream cheese softened
   1 cup sugar
   1 12-ounce container whipped cream
   1 16-ounce can crushed pineapple, drained
   1 6-ounce package raspberry jello gelatin
   3 cups water boiling
   1 10-ounce package raspberries frozen

Preheat oven to 400 degrees F. Crush pretzels with rolling pin. Mix with sugar and melted margarine (or butter). Press into bottom of 9x13-inch baking pan. Bake 5 minutes. Cool. Beat cream cheese and sugar till fluffy. Mix in whipped topping. Fold in drained pineapple. Spread mixture onto cooled pretzel crust. Dissolve gelatin in boiling water. Mix in frozen raspberries. Place gelatin in refrigerator till syrupy. Pour over cream cheese layer. Refrigerate till set. Garnish with whipped cream.

22 December 2010

Recipe: Russian Tea Cookies

by Cecilia R. Hitch
Cream together:
1 C. Butter, softened
1/2 C. Powdered Sugar
1 tsp. Vanilla

Then add:
2 C. Flour
1/4 tsp. Salt
1/2 to 1 C. Pecans, finely chopped

Mix well. It will be somewhat like a bread dough.

Preheat oven to 325. Roll dough into small balls with approx 1-inch diameter. Bake 20 to 22 min.

Additional powdered sugar
While cookies are still warm, roll in powdered sugar. I do this twice: Once while the cookies are still quite warm and then again after they have cooled somewhat. I think that makes them nicely powdery! ENJOY!

09 December 2010

Recipe: Pork Fried Rice

Paula A. Tomey-Allen

2 T. Canola Oil
2 C. Cooked, Chopped Pork Chops
1 C. Chopped Carrots
1 C. Chopped Celery
1 Cup Instant Rice
1 tsp. Instant Onions
2 Cups Hot Water
1 Tsp. Beef Bouillon
1 T. Lite Soy Sauce
1 tsp. Parsley Flakes
Dash Paprika
1 tsp. Watkins Meat Magic (optional)

Brown Pork, Carrots and Celery in Canola Oil until tender. Add Rice, Onions, Water, Bouillon, Soy Sauce, Parsley, Watkins Meat Magic and Paprika. Bring to boil. Stir. Reduce heat and simmer for about 8-10 minutes, stirring often. Turn off heat and let stand covered about 5 minutes, until liquid is absorbed.

Makes about 4 servings.

May want to add Soy Sauce 1 tsp. at a time until desired flavor.

05 December 2010

Recipe: Chicken Rice Soup

Paula A. Tomey-Allen

6 Cups Hot Water
3 Tsp. Chicken Bouillon
1 Can (12.5 oz) Chunk Chicken Pieces, with broth
½ C. Chopped Carrots
½ C. Chopped Celery
Dash Paprika
1 Cup Instant Rice

Bring Water to boil. Add Bouillon, Chicken, Carrots, Celery and Paprika. Reduce heat and cook until vegetables are tender.

Add rice. Bring back to boil, stir and then cover. Turn off. Let set for about 5 minutes

Makes about 4-6 servings.

04 December 2010

Recipe: Sugar Cookies

By Margaret White
friend of Lisa Tomey

2 cups shortening  
3 cups sugar
3 eggs
1 1/2 tsp. vanilla
6 cups flour
4 tsp. baking powder
3/4 tsp. salt
1/2 cup milk

Cream shortening and sugar, mix in eggs, vanilla, and dry ingredients.  Add milk a little at a time. (May have to mix with hands). Sprinkle lots of flour on counter and on top of dough and roll out cookies.  Cut out shapes. Place on ungreased cookie sheet. Bake at 375 for 10  - 11 minutes and let cool for a couple minutes before removing. 
This recipe makes about 60 cookies:

3 tablespoons butter
1 tsp. vanilla
2 2/3 cups powdered sugar
1/4 cup milk. 
For chocolate add 1/2 cup cocoa and little more milk.