....More Recipes                                                                           Jalapeno Pie/Quiche Submitted by Jenny Mix together: 1/2 cup chopped jalepenos (not fresh, use canned or jarred) 10 oz. grated mild cheddar cheese 8 oz. carton SMALL curd cottage cheese 4 beaten eggs Pour the above mixture into a greased pan. When I make this, I double the recipe and use a 9 X 13 inch pan, so you'll need to use a smaller size for a single batch. Bake at 300 degrees for 55 minutes. The edges might start to brown a little. That's okay. When you stick a toothpick in the center and it comes out clean, you know it's completely done. Cool to room temp before cutting. Should be served at room temp or cold. Will lose it's quiche like consistency if reheated too much. The cheese starts to melt. Keeps several days in the refrigerator. Just barely warm to serve after it's been in the fridge. Note from Jenny:  This is a good one folks. Every time I've taken it somewhere people have asked for the recipe. MEATBALLS Submitted by Byron Kettler 1 Egg 1/4 cup Milk 1 lb. ground beef 1/4 cup dry cream of wheat cereal 1/4 cup minced onion 10.75 oz can condensed cream of chicken soup 10.75 oz can condensed crem of mushroom soup 12 can evaporated milk 1 tbs. chopped fresh parsley DIRECTIONS Preheat oven to 350 degrees f. (175 degrees C) In a large bowl,whisk together the egg and the milk.  Add beef, cream of wheat, onion and milk. Mix well.  Shape into 1 inch balls.  Place balls on lightly greased baking sheet Bake at 350 degrees F (175 C) for about 20 minutes Drain meatballs on paper towels, if needed. then place meataballs in al lightly greased 2 qt. casserole dish.         In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth.  Pour over the meatballs. Bake uncovered at 350 degree F. (175C) for another 40 minutes. Sprinkle with parsley before serving. Serving 4.    Meatballs Submitted by Paula Dye 1 16oz container of sour cream 1 pkg. Lipton onion soup mix 2 cans of cream of mushroom soup Meatballs Add all ingredients to the crockpot.  Put in just enough meatballs to cover them good.   Cook on low for about 2 to 3 hours till hot. *Note from Paula:  Very good dish for guests.    Slump Submitted by DeAnn   (Can be used with Apples, Blackberries, ect.) Sauce: 3 C. fresh or frozen blueberries, thawed 1 C. water 1/2 C. granulated sugar 1 1/2 tsp. lemon juice 1/4 tsp. cinnamon Dumplings: 1 C. all purpose flour 1/4 C. granulated sugar 1 tsp. baking powder 1/4 tsp. salt 1/4 tsp. lemon peel 1/4 C. shortening 1/3 C. milk Prepare sauce;  In a saucepan over med. heat combine blueberries with water, 1/2 cup granulated sugar, lemon juice, and cinnamon.  Bring mixture to a boil. Cover and reduce heat to low.  Simmer 5 minutes.  Remove from heat.  Set Aside. Prepare dumplings; in a bowl, combine flour, with 1/4 cup granulated sugar, baking powder, salt and lemon peel.  With a pastry blender or two knives, cut in shortening until mixture resembles coarse crumbs.  Stir in milk, just until flour is moistened.  Drop 6 heaping Tablespoonfuls of dough onto simmering blueberry mixture to form 6 large dumplings. Cover pan tightly- simmer 15 minutes without lifting cover.  Remove from heat.  Spoon dumplings into individual serving dishes; spoon fruit sauce over dumplings. Top with cream, ice cream, or whipped cream if desired.  Makes 6 Servings Bread Pudding with White Chocolate Sauce Submitted by Darla 2 Tbsp. butter, melted 3 cups dry bread cubes 2/3 cups sugar 2 cups milk 3 eggs 1 tsp. vanilla 1/2 tsp. cinnamon Pour butter in an 8 or 9 inch baking pan. Combine bread cubs, sugar, milk, eggs, vanilla, and cinnamon and pour over butter. Bake at 350 degrees for 40 - 45 minutes. Serve warm with white chocolate sauce. White Chocolate sauce 8 oz. white chocolate 1 cup whipping cream Place chocolate and whipping cream in a saucepan and heat, stirring constantly, until chocolate melts and mixture is hot; be careful not to scorch. This is a real down home recipe. Bread pudding has been a popular recipe in this country for probably as long as we have been a country. You will really enjoy this simple yet elegant dessert. The Skinny: Use low fat milk and egg substitutes in the pudding and substitute evaporated milk for the cream in the sauce. You might be able to find low fat white chocolate but we are not exactly sure on this.   Baked Custard Submitted by Darla 4 cups whole milk 4 eggs, beaten 1/2 cup sugar 2 tsp. vanilla 1/4 tsp. salt Nutmeg for garnish Butter melted or nonstick cooking spray to grease custard cups Heat milk until scalded but not boiling; gradually add eggs, sugar, vanilla and salt. Stir mixture until sugar is melted. Pour into greased custard cups or ramekins and sprinkle with nutmeg. Place cups in a pan half filled with water and bake at 300 degrees for 30 minutes.   Rice Pudding Submitted by Darla 1/2 cup uncooked rice 3 cups milk 1/2 cup raisins 1 tsp. ground cinnamon 1/2 tsp. nutmeg 1 Tbsp. butter 1 - 6 oz. package instant vanilla pudding In a saucepan, bring 1 cup of milk to a boil, stir in rice, raisins and butter, Cover and cook until milk is absorbed. Combine pudding and 2 cups of milk along with cinnamon and nutmeg; stir until mixture thickens. Add to rice and raisin mixture. Spoon into serving bowls and sprinkle with cinnamon. Serve warm or chilled.   No Bake Pineapple Cream Cake Submitted by Darla 2 - 8 oz. cans crushed pineapple, drained 3 tbsp. butter, melted 1/3 cup walnuts, chopped 1/3 cup sugar 3 oz. cream cheese, softened 1 tsp. vanilla 4 cups vanilla wafer cookie crumbs Whipped cream Sprinkle 1/3 of the cookie crumbs on the bottom of a 1-quart dish. Combine pineapple, butter, walnuts, sugar, cream cheese and vanilla and mix well. Place 1/2 of this mixture over cookie crumbs followed by 1/3 crumb mixture then the other 1/2 of pineapple mixture and top with remaining crumbs. Place in the refrigerator for several hours before serving. Top with whipped cream when serving.   Sweet Potato Casserole Submitted by Darla 3 cups mashed sweet potatoes (I have used canned, Mom used fresh and boiled them) both worked for me. 1 cup sugar 2 eggs beaten 1/2 cup cream (I have used milk and it is fine) 1/2 stick melted butter 1 tsp vanilla 1/2 tsp salt Mix all together and pour into a buttered dish....Mom used a 9x13 glass baking dish. I prefer a smaller higher sided dish. Topping 1/2 stick butter 1 cup brown sugar 1/2 cup self rising flour 1 cup chopped pecans Melt the butter, stir in the sugar until melted. Add the flour and nuts, mix until crumbly. Spoon over potato mixture. Cook 30 mins at 350 degrees   Festive Raspberry Gelatin Submitted by Darla 2 four serving packages of sugar-free raspberry gelatin 2 cups boiling water 1 cup sparkling wine 4 ice cubes in cold water (about 3/4 cup water and ice cubes) 1 cup fresh raspberries 1 small ripe banana, peeled and diced 2 kiwi fruit peeled and sliced thin. Stir gelatin in boiling water until dissolved. Add sparkling wine and ice cubes and water. Stir until ice is melted and refrigerate until partly set. Remove from refrigerator and stir in raspberries, bananas and kiwi fruit. Pour mixture into loaf pan and refrigerate until firm. If you don't want to use wine in this recipe, you can substitute sparkling cider. You can also substitute blueberry gelatin with fresh blueberries or strawberry gelatin with fresh strawberries. You can also get creative with the other fruit to add to the gelatin such as sliced apples, tangerines, sliced peaches or just about any other fruit. The Skinny: It doesn't get much skinnier than this, unless you can find "light" water somewhere.    1    2    3