CREAM CHEESE SPREAD
Submitted by Audrey Locken
¼ cup lemon juice
½ cup chopped onion
2 minced garlic
1 ½ cup catsup
1 cup honey
2 tablespoons vinegar (white)
½ teaspoon salt
½ teaspoon pepper
1 tablespoon mustard
2 tablespoons A-1 steak sauce
Bring all to boil. Simmer 10 minutes. Cool. Pour in small containers and freeze.
When ready to use pour small amount of cream cheese spread on crackers.
Defrosts immediately.
HARBOR LIGHTS DESSERT DRINK
Submitted by Judie A. Shull, Yankton
Fill blender with:
1 ½ pints vanilla ice cream
2 (8 ounce) package frozen raspberries
A few glugs of Amaretto
Blend. Serve with wafer cookie. Put drink in stemmed glasses for a nice touch.
ZIPPY RED CABBAGE SLAW
Submitted By Lynn Facile, Yankton
½ cup orange juice
¼ cup lime juice
2 Tbsp. olive oil
2 Tbsp. brown sugar
½ tsp. salt
½ tsp. ground black pepper
¼ tsp. cayenne pepper
½ medium red cabbage, shredded
2 large carrots, grated
½ small yellow onion, slivered
½ green pepper, shredded
¾ cup chopped cilantro
Mix together the first 7 ingredients. Pour over the vegetables and cilantro. Refrigerate for at least 3 hours.
CHRISTMAS SPECIAL FRUITCAKE
Submitted by Lana Frederick
From Lana’s Recipe Collection
9x5x3 Pan
1 Hour + 45 minutes at 300
3 cups pecans
1 pound chopped dates
1 cup halved maraschino cherries
¾ cup flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup sugar
3 eggs
1 teaspoon vanilla
Mix nuts, dates and cherries. In another bowl, stir dry ingredients together. Add to nut mixture. Beat eggs until foamy and stir in vanilla. Fold in nut mixture well and put into wax lined pan. After baked cool in pan 10 minutes.
Wrap in foil and refrigerate.
CHOCOLATE MOUSSE PIE
Submitted by Joan A. Mazourek, Yankton
1 package (4 ounces) Baker’s chocolate baking bar (German’s)
1/3 cup milk
2 tablespoons sugar
½ package cream cheese (4 ounces), softened
1 8 ounce package Cool Whip, thawed
1 8” graham cracker crust
Method:
Heat chocolate and 2 tablespoons of the milk in saucepan over lowest heat but stirring until chocolate is melted. Beat sugar into cream cheese. Add remaining milk and chocolate mixture and beat until smooth. Fold chocolate mixture into the Cool Whip, blending until smooth. Spoon into crust. Freeze till firm – about 4 hours.
This is a great little pie and does not freeze hard – so it can be eaten soon after removed from freezer.
BURRITO MIX OR BURRITO-TOT CASSEROLE
Submitted by Judie A. Shull
2 pounds ground beef
½ medium onion, chopped
½ green pepper, chopped
1 small can sliced black olives, drained
1 can tomatoes with green chiles
1 package Old El Paso low sodium taco mix
1 can chili beans with sauce
Brown and drain ground beef. Add remaining ingredients. Simmer uncovered until liquid is cooked down. Use as a filling for soft of hard tortillas or over tortilla chips.
For Cassserole:
Place filling in a 3 quart sprayed casserole top with 4 cups tater tots and one can of cheddar cheese or nacho cheese soup thinned with 1 can of water. Bake at 375 degrees, 45-50 minutes uncovered.
An of the above may be served with salsa, sour cream, shredded lettuce, shredded Mexican blended cheese to your liking.
REAL GOOD FROSTING
Submitted by Ethel Goeden, Yankton
Makes 8 large muffins.
1 cup white sugar
1/3 cup margarine
¼ cup milk
½ cup chocolate chips
1 handful miniatures marshmallow
1 teaspoon vanilla
Combine sugar, margarine and milk in a saucepan. Bring to a boil and boil for 1 ½ minutes no longer. Remove from heat, add chocolate chips, marshmallows and vanilla mix well and let set until thick enough to spread. Enough to spread 9x13 cake.
SMOKY JALAPENOS
Submitted by Darlene Tycz
14 jalapeno peppers
4 ounces cream cheese, softened
14 miniature smoked sausages
7 bacon strips
Cut a lengthwise slit in each pepper; remove seeds and membranes. Spread a teaspoonful of cream cheese into each pepper; stuff each with a sausage. Cut bacon strips in half widthwise; cook in a microwave or skillet until partially cooked. Wrap a bacon piece around each pepper; secure with a toothpick. Place in an ungreased 13x9x2 inch baking dish. Bake, uncovered at 350 for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild. Instead of Jalapeno peppers, mild banana peppers or yellow chili peppers can be used. Wear gloves when seeding peppers. YIELD: 14 appetizers
CREAM CHEESE BROWNIES
Submitted Fran Fox
1 package Betty Crocker Devil’s Food or German Chocolate cake mix
1 ¼ cup water
½ cup oil
2 tablespoons sugar
2 tablespoons melted butter
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon white vinegar
4 eggs
Mix. Beat on low for 30 seconds, then on medium speed 2 minutes scraping bowl occasionally. Pour into a greased and floured jelly roll pan.
Mix together: 1 8-ounce softened cream cheese and 1 egg and ½ cup sugar. Cover this over cake mix. I put into a baggie, cut off a corner, go back and forth with this. I don’t use it all. The put on top 1 cup of chopped pecans and ½ cup milk chocolate chips.
Bake: 350 degrees Fahrenheit for 25-30 minutes. Cool.
Frost when cooled: 6 tablespoons butter, 6 tablespoons milk, 1 ½ cup sugar Bring to boil. Boil for 1 minute.
Add 1 cup milk chocolate chips and 3 large marshmallows, cut in half. Mix till melted. Frost brownies. Enjoy.
MOZZARELLA RYE SNACKS
Submitted by Darlene Tycz, Tyndall
1 cup (4 ounces) shredded part-skim Mozarella cheese
½ cup mayonnaise
½ cup sour cream
1 tablespoon Italian salad dressing mix
1 loaf (16 ounces) snack rye bread
In a small bowl, combine the mozzarella, mayonnaise, sour cream and salad dressing mix. Spread 1 tablespoonful over each slice of bread. Place on a greased baking sheet. Bake at 350 degrees for 5-7 minutes. Serve immediately. Yields 2 dozen.
HOT CHILI MUSHROOMS
Submitted by Darlene Tycz, Tyndall
1 pound fresh mushrooms (small to medium)
½ cup olive oil
1/3 cup red wine vinegar
3 cloves garlic (minced)
1 teaspoon salt
1 teaspoon oregano
½ teaspoon dried hot red chilies (crushed)
Wash and trim mushrooms; place in a saucepan of boiling water.
Turn off heat and let stand 15 minutes. Drain and place in cold water. In a medium bowl combine remaining ingredients; drain mushrooms and add to marinade. Let stand at least 1 hour before serving. Best if made a day ahead.
YOGURT MARINATED GRILLED CHICKEN
Submitted by Lynn Facile, Yankton
Serves 4
4 boneless, skinless chicken breasts
12 ounces plain yogurt
1 ½ tsp. mild curry powder
½ tsp. salt
½ tsp. garlic powder
¼ tsp. paprika
Mix yogurt with the curry powder, salt, garlic powder and paprika. Spread all of the yogurt mixture on the chicken breasts. Marinate the chicken overnight or 24 hours.
Discard the excess marinade. Grill the breasts 5 minutes each side on low temperature or until a meat thermometer reads 170 degrees. May be served with a green salad and rice.
APPLE NUT SALAD
Submitted by Ethel Goeden, Yankton
3 medium green apples
3 medium red apples
1 cup chopped English walnuts
1 cup mayonnaise
1 ½ cup celery, chopped
1 ½ cups raisins
Core and dice apples – Do not peel. Add celery, raisin and nuts. Mix well, add mayonnaise and toss until evenly mixed.
RHUBARB BREAD PUDDING
Submitted by Lana Frederick
From Lana’s Recipe Collection
1 ½ Quart Baking Dish
1 Hour at 350
1 ½ cups milk
2 eggs, beaten
4 pieces toast, cubed
1 cup diced rhubarb
1 cup sugar
Scald milk and add eggs and mix well. Add the rest of the ingredients and pour into greased baking dish. Bake until custard sets.
PUFFY PANCAKE
Submitted by Ethel Goeden
2 tablespoons butter
½ cup whole milk
½ cup flour
¼ cup sugar
1 egg
1 tablespoon butter, melted
Pinch nutmeg
Powdered sugar
Fresh berries or peaches
Preheat oven to 425 degrees. Melt 2 tablespoons butter in a 10” ovenproof skillet over medium heat, tilting to cover bottom and sides of skillet. Mix flour, sugar, milk and unsoftened butter and nutmeg in a bowl mix well. Pour into skillet cook 1 minute. Place pan into oven and bake 12 to 15 minutes until puffed and golden. Sprinkle with powdered sugar and berries or chopped peaches. Cut pancake in pan and serve. Very good.
