Saturday, April 24, 2010

Apple Pudding

  • 1 cup sugar
  • 2 eggs beaten
  • 1 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/4 tsp. salt
  • 1 cup flour
  • 4 T. melted margarine
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 3 cups peeled apples diced fine

Beat eggs until light. Add sugar. Gradually beat in dry ingredients. Add butter, grated apples, raisins to mixture. Spread 1 1/2 to 2 inches thick in greased 8 x 12 pan. Bake 30 to 40 min. in 350* oven or until top is lightly browned and toothpick comes out clean. Serve warm with whipped cream or butterscotch sauce.

Butterscotch Sauce:

  • 1 cup brown sugar
  • 3 T. margarine
  • 1/2 tsp. vanilla
  • 1 T. cornstarch
  • 1 cup water

Cook until thick stirring constantly.

Salmon Quiche

  • 1 cup whole wheat flour
  • 2/3 cup shredded sharp cheddar cheese
  • 1/4 cup almonds (optional)
  • 1/2 tsp. Patty's Prime Seasoning
  • 6 T. cooking oil

Press in pan and bake for 10 minutes at 400*. Remove from oven and reduce heat to 325*.


  • 1 15oz. can red salmon
  • 3 beaten eggs
  • 1 cup sour cream
  • 1/4 cup mayo or salad dressing
  • 1/2 cup shredded sharp cheddar cheese
  • 1 T. grated onion
  • 3 drops hot pepper sauce
  • 1/4 tsp. dillweed
  • 1 tsp. Patty's Prime Seasoning

Drain salmon, remove bones and save liquid. Add water to liquid to make 1/2 cup. Flake salmon and set aside.

Blend eggs, sour cream, mayo or salad dressing and salmon liquid. Stir in salmon, 1/2 cup cheese, onion, dill, pepper sauce and Patty's Prime Seasoning. Spoon into crust. Bake at 325* for 45 minutes or until center is firm.

Butterscotch Pie

  • 1 1/4 cup brown sugar
  • 3 T. butter
  • 3 eggs
  • 1/2 cup flour
  • 2 1/2 cup milk
  • 1/8 tsp. salt
  • 1/2 tsp. vanilla
  • 9 inch baked pie shell

Combine sugar, flour, and salt in sauce pan. Stir milk in gradually and cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat. Stir a little of the mixture into 3 egg yolks, slightly beaten. Then blend into hot mixture in pan. Boil 1 minute more stirring constantly. Remove from heat. Blend in butter and vanilla. Pour into baked pie shell. Whip egg whites until stiff. Cover pie with meringue and brown in 350* oven.

Thursday, March 25, 2010

Cream Cheese Salad

  • 1 pkg. lemon jello
  • 2 cups hot water
  • 20 marshmallows
  • 2 small pkgs. cream cheese
  • 1 cup whipped cream
  • 1 small can crushed pineapple

Dissolve jello in hot water. Cut up marshmallows. Add marshmallows and cream cheese and stir until dissolved on medium heat. Cool until mixture begins to thicken. Add whipped cream and pineapple. Pour into 9 x 9 glass container and chill until set. Prepare 1 pkg. raspberry jello per instructions (1cup hot water, 1 cup cold). When cool, pour over first chilled mixture and refrigerate until set. When ready to serve cut into squares. Very pretty salad for the Easter dinner table.

Sunday, March 21, 2010

Making an Easter Egg Tree

This is an easy and inexpensive way to decorate for your Easter dinner and the children will love it. First of all, go on an expedition to find a branch about 3 feet tall. Shouldn't be too hard with all the wind we've been having. You will also need a 2lb. coffee can or flower pot full of sand to put your branch in. If you have a can of white spray paint just lying around, paint the branch white. Otherwise, natural is fine. Now, the exciting part is blowing out the inside of the eggs. If you have young children, I would recommend using plastic eggs. Poke a small hole in one end and a larger hole in the other end. Then, BLOW the egg into a bowl or cup. Now, color and decorate the eggs. When dry, using some pastel ribbon either taped or glued to the egg, tie them on the branches as you would decorate a Christmas tree.

Another fun project is to make place cards for everyone coming to Easter dinner even if it's only your immediate family. Taking small styrofoam cups, write the names of all the dinner guests on a cup. Using colored pipe cleaners, make a handle for the Easter basket by poking a hole in either side of the styro cup and twisting the ends. Place some of the green or pastel colored grass in the cup. Lastly, add jelly beans or candy eggs in the grass. Looks very pretty on the table and the children and adults will love the candy favors.

Regarding the Peach Cobbler

I had posted earlier in the BLOG the recipe for Peach Cobbler. But, now you realize that any kind of pie filling can be used; cherry, blueberry, apple, or strawberry. Try it and let me know what kind is your favorite.

7 Layer Salad

  • 1 1/2 heads chopped lettuce
  • 1/2 red onion sliced very thin
  • 1 10oz. package frozen peas broken apart
  • 1 pint real mayo approx. 3/4 jar
  • 1/2 lb. colby cheese shredded
  • bunch of scallions diced tops and all
  • handful of bacon bits

Using a 9 x 13 pan (glass is best for a colorful presentation) layer all ingredients starting with the lettuce, then the red onions, the peas, spread the mayo over the peas and so on. Refrigerate over night. 7 - 24 hours.