Sherry and Beth's TOH Oldies and Goodies Thread Week 7

RED, WHITE AND BLUE BERRY PIE

I pie crust, 9 inches, baked

Berry Layers:
1 1/2 c sugar
4 1/2 T cornstarch
1 1/2 c water
4 1/2 T raspberry flavored gelatin powder
1 pint fresh or frozen whole unsweetened blueberries
1 t fresh lemon juice
1 pint fresh or frozen whole unsweetened raspberries
Cream Layer:
4 ounces cream cheese, room temperature
1/3 c confectioners sugar
4 ounces nondairy frozen topping, thawed

For berry layers, combine sugar, cornstarch and water in medium saucepan, stirring to dissolve. Cook until thick and clear. Add gelatin; stir until dissolved. Divide mixture in half. Stir blueberries and lemon juice into half of the mixture and spread over bottom of pie shell. Refrigerate. Fold raspberries gently into remaining half of mixture and set aside. For cream layer; beat together cheese and sugar until smooth. Mix in the topping; spread over blueberry layer. Refrigerate until set. Carefully spread raspberry layer over cream layer, chill at least four hours before serving.

Will be adding more tomorrow. Beth

Beth, don't know when I will get to finish the recipes I have to put on here. My DH is being admitted to the hospital in the morning and I don't know how long he will be in there. When he is in there, I am rarely home so I will be scarce on the computer until he gets back. I tend to go back and forth between the post office and the hospital and just go home to clean up. If he is in a private room and not ICU, I usually sleep at the hospital so I can help take care of him. He is a handful. Your best bet if you need to reach me is E-mail. I do try to check that once a day. Appreciate your prayers and friendship.

Love,
Sherry

Idaho Tacos (Premiere Issue QC)

1 lb. ground beef
1 pkg. taco seasoning
4 baked potatoes (hot)
1 c. shredded cheddar cheese
1 c. chopped green onions
Salsa, optional
Shredded lettuce, optional
Sour cream, optional

(The lettuce and sour cream are my tweak). In a skillet, brown beef; drain. Add taco seasoning; prepare according to package directions. With a sharp knife, cut an X in the top of each potato; fluff pulp with a fork. Top with taco meat, cheese, green onions, salsa, lettuce, and sour cream as desired. You could also use diced tomatoes. Yield:
4 servings.

bump to add later

Colby Corn Chowder (Premiere Issue QC)

6 large potatoes, peeled and cubed
1 t. salt
1 large onion, chopped
¼ c. butter or margarine
2 cans (14 ¾ oz each) cream style corn
4 bacon strips, cooked and crumbled
3 c. milk
8 oz. Colby cheese, cubed

Place potatoes in a Dutch oven or soup kettle; sprinkle with salt and cover with water. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender. Meanwhile, in a skillet, saute onion in butter until tender. Stir in corn and bacon. Heat through. Drain potatoes when they are tender. Add milk; heat through. Stir in corn mixture and cheese. Serve immediately. Yield: 12-14 servings

This one is a keeper. I know it from Cubbybear, but it is the same recipe.

Chicken Fried Chops (Premiere Issue QC)
(also posted by Cubbybear)

½ c. all purpose flour
2 t. salt
1 ½ t. ground mustard
½ t. garlic powder
6 pork loin chops (3/4 inch thick, trimmed)
2 T. vegetable oil
1 can cream of chicken soup, undiluted
1/3 c. water

In shallow bowl, combine flour, salt, mustard, and garlic powder; dredge pork chops. In a skillet, brown the chops on both sides in oil. Place in a slow cooker. Combine soup and water; pour over chops. Cover and cook on low for 6-8 hours or until meat is tender. If desired, thicken pan juices and serve with the pork chops

This is very similar to catsgalore's
Round Steak in Rich Gravy.

Beef in Mushroom Gravy (Premiere Issue QC)

2 to 2 ½ lb. boneless round steak
1-2 pkg. dry onion soup mix
1 can cream of mushroom soup, undiluted
½ c. water
Mashed potatoes, optional

Cut steak into 6 serving size pieces; place in a slow cooker. Combine soup mix, soup, and water; pour over beef. Cover and cook on low 7-8 hours or until meat is tender. Serve with mashed potatoes if desired. Yield: 6 servings.

Oatmeal Cookie Mix (Premiere Issue QC)
(also has chocolate chips and pecans in it)

Mix:
3 c. all purpose flour
2 ½ c. sugar
2 t. salt
1 t. baking soda
1 c. shortening
3 c. quick cooking oats

Additional Ingredients:
1 egg
1 T. milk
1 t. vanilla extract
½ c. semisweet chocolate chips
½ c. chopped pecans, optional

Combine the first 5 ingredients; cut in shortening until crumbly. Add oats and mix well. Store in an airtight container in a cool dry place for up to 6 months. Yield: 5 batches
(10 c. total). To prepare cookies: In a mixing bowl, combine 2 c. cookie mix, egg, milk, and vanilla; mix well. Fold in chocolate chps and pecans if desired. Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 375 for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: about 2 ½ dozen cookies per batch.

Chunky Chicken Noodle Soup (Sept/Oct 98 QC)

½ c. sliced carrots
¼ c. diced celery
¼ c. diced onion
1 t. butter or margarine
6 c. chicken broth
1 ½ c. diced cooked chicken
1 t. salt
½ t. dried marjoram
½ t. dried thyme
1/8 t. black pepper
1 1/4 c. uncooked egg noodles

In dutch oven or soup kettle saute carrots, onion, and celery in butter or margarine until tender. Add broth, chicken, and seasonings. Bring to boil; reduce heat. Add noodles and cook for 10 minutes or until noodles are tender. (You can use frozen carrots if desired).

Swiss Tuna Bake (Sept/Oct 98 QC)

4 c. cooked medium egg noodles
1 ½ c. shredded Swiss cheese
1 c. mayonnaise
6 oz. can tuna, drained and flaked
1 c. seasoned bread crumbs, divided

In large bowl, combine the noodles, cheese, mayonnaise and tuna. Sprinkle ½ c. bread crumbs into a greased 9 inch square baking dish. Spread noodle mixture over crumbs. Sprinkle with remaining crumbs. Bake, uncovered, at 350 for 20 minutes or until heated through. Yield: 4 servings.

Creamy Baked Spinach (Nov/Dec 98 QC)

2 pkg. (10 oz. each) frozen chopped spinach
2 pkg. (3 oz. each) cream cheese, softened
4 T. butter or margarine, divided
¼ t. salt
½ c. seasoned bread crumbs

Cook spinach according to package directions; drain well. Stir in cream cheese, 2 T. butter, and salt. Transfer to a greased 1 qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over spinach mixture. Bake, uncovered, at 350 for 20 minutes or until lightly browned. Yield: 4-6 servings.

Orange Sherbet Punch

4 c water, divided
2 pkg strawberry flavored gelatin
1 1/2 c sugar
1 48 ounce can pineapple juice
1 48 ounce can orange juice
1 c lemon juice
1/2 gallon orange sherbet, softened
1 bottle ginger ale, chilled, 33.8 ounces

Heat 1 c water to boiling, add gelatin and sugar, stirring until dissolved. Add 2 c cold water and fruit juices. Chill until ready to serve. Just before serving, spoon in sherbet and pour in ginger ale.

EXTRA QUICK YEAST ROLLS

1 pkg quick rise yeast
1 T sugar
3/4 c warm water
2 1/2 c buttermilk biscuit mix

Dissolve yeast and sugar in warm water. Stir in biscuit mix and turn out onto a lightly floured surface. Knead until smooth adn elastic. Shape into dinner size rolls or cut with 2 1/2 round biscuit cutter. Place on greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 400 for 10 to 15 minutes or golden brown.

BUTTERHORNS

1 c butter, softened
1 1/2 c cottage cheese
Dash of salt
2 c all purpose flour

Frosting:
2 T butter melted
2 t milk
`/1 t vanilla extract
2 c confectioners sugar

Cream butter and cheese together with mixer until blended. Beat in salt and flour until smooth. Cover and refrigerate four hours or overnight. Divide into 3 parts; form into balls. On lightly floured surface, roll out flat into circles, 12 inches in diameter. Cut into 12 pie shaped wedges. Roll each wedge from wide to small end. Place on greased cookie sheet with tips turned under. Bake at 350 for 30 minutes or until light golden brown. While butter horns bake, mix frosting ingredients. Spread over tops of slightly warm rolls. Cool completely and store in covered container.