Carolyn Doster, Spearsville HS 1 1/2 to 2 cup blueberries1 cup sugar1 (8 oz) carton sour cream3 Tbsp flour1 (9 inch) pie crust (unbaked) Topping: 1 cup Ritz® crackers, crushed3 Tbsp butter3 Tbsp sugar Place washed and drained berries in bottom of pie crust. Mix other 3 ingredients and pour over berries. Mix topping well … Continue reading Blueberry Pie
Carolyn Doster, Spearsville HS 1 box yellow cake mix (reserve 2/3 cup of this)1 egg 1 stick butter Pat first 3 ingredients in 9x12 inch pan. Bake at 325° for 15 minutes. When browned, set aside. Topping: 3 eggs1 1/2 cup dark Karo®2/3 cup reserved cake mix1/2 cup brown sugar1 Tbsp vanilla1 cup chopped pecans … Continue reading Pecan Cake
Carolyn Doster, Spearsville HS 1 lb deer meat (1/4 inch thick)Salt and pepper1 egg1/3 cup grated Parmesan cheese1/3 cup dried bread crumbs1/4 cup olive oil2 Tbsp butter1 onion, finely chopped6 oz tomato paste2 cup hot water1 tsp salt1/2 lb Mozzarella cheese, gratedSlices of Mozzarella cheese Cut steak into 6 or 8 pieces, salt and pepper … Continue reading Suzanne’s Venison Parmesan
Carolyn Doster, Spearsville HS 1 large onion, chopped1 bell pepper, chopped1 1/2 lb ground beef1 (6 oz) can tomato paste1 large can tomatoes2 Tbsp chili powderSalt and pepper1 package wide noodles1 can cream corn1 can mushrooms (if desired)Grated cheese Brown beef, onion and pepper in skillet. Add tomato paste, tomatoes, chili powder, salt and pepper. … Continue reading Margie’s Spanish Delight
Carolyn Doster, Spearsville, HS Lettuce, torn, washed and drainedBell pepper, choppedCarrots, gratedGreen onions, chopped1 package frozen English peas (uncooked)2 cup mayonnaise1 package Good Seasons Italian® dressing (dry kind)Grated cheeseBacon Bits Put a layer of lettuce first, then a layer of bell pepper, grated carrots, chopped green onions, frozen English peas (do not cook them), then … Continue reading Layered Salad
Carolyn Doster, Spearsville HS 1 small package orange Jello®1 small package lemon Jello®2 cup boiling water1 1/4 cup cold water2 or 3 sliced bananas1 cup crushed pineapple drained40 small marshmallows Fix Jello® (lemon and orange combined) with hot water then add cold and mix well. Add bananas, pineapple and marshmallows; chill until set. Topping: 1 … Continue reading Jello Salad
Carolyn Doster, Spearsville HS 8 ripe tomatoes, chopped4 cups chopped bell pepper3 cup chopped onionshot pepper to desired hotness1 1/2 Tbsp salt1 1/2 cup sugar1 cup vinegar Cook until thick, about 50 minutes. Can in hot sterilized jars and seal.
Carolyn Doster, Spearsville HS 5 lb. pears (ripe but firm)10 cup sugar2 cup crushed pineapple2 lemons, very thinly sliced (if desired) Peel and core pears. Grind, using coarse blade. Combine pears, sugar and pineapple (lemon if desired. Cook until mixture is thick and pears are clear. Pour into how jars and seal. Makes 7 pints.
Carolyn Doster, Spearsville High 3 cup sugar1 cup light Karo® syrup1 1/2 cut half & half cream1/2 lb Brazil® nuts, halved1/2 lb pecans, halved1/2 lb walnuts, halved1/2 lb candied cherries1/2 lb candied pineapple1 1/2 Tbsp vanilla Combine sugar, syrup, and cream. Cook to soft ball stage. Remove from heat and beat until thick. Add vanilla, … Continue reading Suzonne’s Holiday Delight
Carolyn Doster, Spearville High 2 cup flour1 tsp baking powder1 tsp soda1 tsp salt1 cup margarine1 cup granulated sugar1 cup firmly packed brown sugar2 eggs1 tsp vanilla3 cup quick cooking rolled oats1 cup flaked coconut1/2 cup chopped nuts Combine flour, balding powder, soda, and salt in small bowl; set aside. Cream together butter or margarine … Continue reading Coconut Cookies