SQUASH CORN BREAD
From Louise Irby of Gretna
INGREDIENTS:
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4 eggs
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1 t salt
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12 oz. cottage cheese
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2 pkgs. Jiffy corn muffin mix
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2 cups squash, diced or chopped
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1 stick margarine, melted
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DIRECTIONS: Mix eggs, salt, cottage cheese, corn
muffin mix, and diced squash and pour into a 9x13x2-inch oiled pan. Melt
margarine and pour over top. Bake at 375° until lightly browned.
FANCY GREEN BEANS
From April Foubare of Manassas
INGREDIENTS:
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2 T teriyaki sauce
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1 T honey
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1 T butter
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1 T fresh lemon juice
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1½ lbs. fresh green beans
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2 slices bacon
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½ cup red bell pepper strips
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½ cup thin onion wedges
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½ cup whole cashews
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DIRECTIONS: In a small bowl, stir
together teriyaki sauce, honey and butter. Fill a bowl with cold water
and ice cubes. Bring a large pot of water to a boil and add lemon juice.
Drop in beans and cook for 4 to 5 minutes, or until beans are bright
green. Drain beans in a colander and plunge into iced water. Drain again
and set aside. In a skillet, cook bacon until very crispy, crumble and
set aside. Sauté bell pepper and onion in hot bacon fat for 2 minutes.
Add
beans, cashews and bacon to the skillet. Add the
teriyaki, honey sauce and toss gently.
COLE SLAW
From Mary Arnold of Hague
INGREDIENTS:
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8 oz. sour cream
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2 T sugar
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2 T white vinegar
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2 t celery seed
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1 t salt
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¼ t ground cumin
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4 cups finely shredded cabbage
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DIRECTIONS: Stir together first 6 ingredients in a
large bowl. Add shredded cabbage, tossing to coat. Chill until ready to
serve.
PUMPKIN BARS
From Debbie Day of Catlett
INGREDIENTS:
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3.5-oz. can flaked coconut
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1 cup graham cracker crumbs
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1 cup chopped walnuts
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¼ cup butter, melted
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2 cups cooked, mashed pumpkin
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14-oz. can sweetened condensed milk
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2 eggs
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2 t pumpkin pie spice
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½ t salt
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DIRECTIONS: Combine coconut, graham cracker crumbs,
walnuts, and butter; mix well. Pat two-thirds of mixture into ungreased
oblong baking dish. Combine remaining ingredients, stirring well. Spoon
evenly over coconut mixture, sprinkle with remaining coconut mixture.
Bake in a preheated 375° oven for 30-35 minutes or until knife inserted
in center comes out clean. Cool in pan, then chill. Cut into 2x3- inch
bars. Makes 2 dozen.
CHUNKY APPLE CAKE
From Kathleen Davis of Spotsylvania
INGREDIENTS:
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½ cup butter, melted
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2 cups sugar
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2 large eggs
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1 t vanilla
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2 cups all-purpose flour
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1 t soda
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1 t salt
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2 t cinnamon
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4 cups Granny Smith apples, peeled and sliced thin
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1 cup chopped walnuts, toasted
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Cream Cheese Frosting:
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8-oz. pkg. cream cheese
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3 T butter (softened)
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1½ cups powdered sugar
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1⁄8 t salt
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1 t vanilla
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DIRECTIONS: Cake: Stir together first four ingredients
in large bowl until blended. Add next four ingredients, stirring until
blended. Stir in apples and nuts; batter will be thick. Spread into
greased 13x9-inch pan. Bake at 350° for 45 minutes. Cool.
Frosting: Beat cream cheese and butter at medium speed
until creamy. Add powdered sugar and salt until blended. Stir in
vanilla. Spread on cake and garnish with nuts if desired.
APPLE CRISP
From Sarah Dean of Mt. Crawford
INGREDIENTS:
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6 cups apples, peeled and thinly sliced
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1⁄3 cup sugar
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½ t salt
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1 t cinnamon
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2 T butter, melted
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Topping:
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¾ cup sugar
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½ cup all-purpose flour
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1⁄ 3 cup butter
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DIRECTIONS: In a large bowl, combine apples and sugar,
salt, cinnamon and butter. Place in greased 8-inch pan. Mix topping
ingredients until crumbly. Sprinkle over apple mixture. Bake at 375° for
35-45 minutes.
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