clove garlic, minced1-16 oz. can tomatoes, cut up
1 T. dried parsleyhot pepper sauce to taste
1 T. cornstarch1 T. cold water
3 bell peppers (red, yellow,
c.margarine1 T. instant chicken bouillon
In skillet, cook onion, peppers, and garlic in margarine until tender. Add undrained
tomatoes, parsley, bouillon, and hot pepper sauce. Simmer, covered, for 10 minutes. Blend together cornstarch & water.
Stir into tomato mix,cook & stir until thick & bubbly. Cut fish into 1” pieces. Add fish to tomato mix, stirring
to coat. Return to boil, reduce heat. Simmer, covered 5-7 minutes until fish flakes easily with fork. Serve over rice. This
I imagine you could substitute
any firm,white fish for the Northern Pike. I use extra cajun seasoning as my husband and I like it spicy!
Walleye (Pickerel) on the BBQ by Terri Mackinnon
is one of the easiest and quickest recipes.
Filets - Butter
Lemon - Can Diced Tomatoes
Steak Spice (or similar)
Serve with Rice
Take the filet and place on a good size piece of foil (you will need enough to make it into a tent)
Butter the filet
on the up side and cover with
approx. 3 tbsp of diced tomatoes
and chopped onion.
Sprinkle over Steak Spice and squeeze
over the filet.
Make the foil into a tent folding all sides together,
continue the above for additional filets.
Preheat BBQ for 10 minutes and then place on medium heat for approx. 4 minutes
and then turn over for an additional 4 minutes.
Beat butter, vanilla, egg and cream cheese until light and fluffy. Add dry
cake mix. Chill for 30 minutes. Preheat oven to 350 degrees. Lightly coat cookie sheet with nonstick cooking spray. Drop dough
by teaspoonfuls in bowl of powdered sugar; roll into balls. Bake approximately 12 minutes, until golden brown. Yield 4 dozen
soft and yummy cookies.
1 Pkg Creme Cheese Block (I prefer Phillidelphia Plain) 1 Cup Miracle Whip
salad dressing 2 Cups Shredded Cheddar Cheese (Divided into 2) 1 Cup Salsa Sauce (medium or hot) 1 Green Pepper 1 Green Onion 1 Tomato
Combine the Creme cheese with the miracle whip and 1/2 of the shredded cheddar.
Place on the bottom of a casserole dish (8x10 inches) Top with Salsa Chop up Green Pepper, Onion and Tomato into small
cubes layer on top of Salsa Cover with remainder of shredded cheese. Refrigerate for minimum of 1 hour and it will
be ready to serve with Taco Chips, Toasted bread wedges, or any of your favorite dipping chips
HOT CIDER PUNCH
4 cups water
4 cups apple juice
presweetened red Kool-Aid
1/4 tsp. cinnamon
1/8 tsp. nutmeg
Combine 4 cups each water and apple juice (can use apple cider) in saucepan. Add 1 cup presweetened red Kool-Aid,
1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/8 teaspoon cloves. Mix well and bring just to a boil. Serve hot- (or cold
if desired). Garnish. Makes 16 servings.
PIZZA SPAGHETTI STYLE
by Madeline Smith - Freeze-Ahead Casserole INGREDIENTS: 1 lb.
ground beef 1 onion, chopped 1
green bell pepper, chopped 8 oz. pkg. button mushrooms,
sliced OR 2 more bell peppers, chopped 26 oz. jar
pasta sauce 8 ounce can tomato sauce 1 teaspoon dried Italian seasoning 1
lb. spaghetti pasta, broken into 2" pieces 3/4
cup milk 2 eggs, beaten 1 (5 ounce) package sliced pepperoni 1-1/2
cups shredded Cheddar cheese 2 cups shredded Monterey Jack
PREPARATION: Preheat oven
to 350 degrees. Bring a large pot of water to boil for cooking spaghetti. Cook ground beef, onion, green pepper, and mushrooms
in heavy skillet over medium heat until beef is browned, stirring to break up beef. Drain well and add pasta sauce, tomato sauce, and Italian seasoning; stir well and let simmer while
Cook spaghetti according
to package directions. Meanwhile, combine eggs and milk in large bowl and beat until blended. Drain spaghetti and toss with
egg and milk mixture. Spread half of spaghetti/egg/milk mixture in a 13x9" glass baking dish. Top with half of sauce
and beef mixture. Repeat layers.
cool casserole in refrigerator at this point. When cold, wrap well, label, and freeze up to 3 months. To thaw and reheat,
thaw casserole overnight in refrigerator. Bake, covered, at 350 degrees F for 40-50 minutes until thoroughly heated. Uncover,
top with pepperoni and cheese, and bake 10-15 minutes longer until cheese melts and edges of casserole bubble.
To refrigerate overnight and bake the next day, cover the casserole and chill for 2-24 hours. When
ready to eat, bake, covered, at 350 degrees F for 40-50 minutes until hot. Then uncover, top with pepperoni and cheese, and
bake for 10-15 minutes longer until cheese melts.
baking without freezing or refrigerating, bake at 350 degrees for 30-40 minutes until hot and bubbly. Top with pepperoni,
then cheese, return to oven, and bake for 10 minutes longer to melt cheese. Let stand 5 minutes to set, then cut into squares
to serve. 10 servings
by Carol Boykin 2 cups sugar 3 cups flour 1/2 teaspoon baking powder 2 teaspoons cinnamon 1 teaspoon baking soda 3 eggs 1 cup
oil 1 tablespoon vanilla 2 cups grated zucchini (skin on) - Drain liquid if frozen. 1 cup nuts or raisins -
or 1/2 cup each
Grease & flour muffin tins. Preheat oven to 350 degrees. Mix together sugar, flour, baking
powder, cinnamon & soda. Mix in eggs, oil, & vanilla. Add zucchini and then nuts/raisins. Fill muffin
tins about half full, depending on size. Bake 20 minutes at 350 degrees. Note: These freeze well.
One of the Best Cakes....
Moravian Lemon Cake
cups brown sugar - 2 cups sifted all-purpose flour
1/2 cup butter - 1/2
tsp salt - 2 tsp grated fresh orange peel
1/2 tsp allspice - 1 tsp baking soda - 1 cup dairy sour cream
1. Combine brown sugar, flour, butter, salt orange peel and allspice in a medium sized bowl.Blend with a pastry blender or a fork, until mixture is crumbly and completely blended.2. Grease 9" square pan. ( A spring-form pan is a good idea if serving at a table).Spoon in half the crumb mixture.3. Stir soda
into sour cream and mix into the remaining crumbs along with egg.Pour batter over crumbs and sprinkle with chopped
nuts.4. Bake in 350 degree oven for 40 to 45 minutes.Serve warm, topped with orange whipped cream.