Chicken Spread (Jean Townsend)
1 can Underwood chicken spread
1 can Swanson white chunk chicken
2 (eight-ounce) packages cream cheese
1/2 teaspoon garlic salt.
Mix all ingredients together. Chill and serve.
Oyster Stew (Karen Kiefer)
1 1/2 gallons oysters with liquid
2 1/4 cups butter, melted
1/2 cup salt
3/4 teaspoon pepper
2 teaspoons Worcestershire sauce
4 3/4 gallons milk
Heat oysters in oyster liquid and melted butter until edges curl. Add salt, pepper and Worcestershire sauce. Heat milk to boiling temperature, but do not boil. Add milk to oysters about 10 minutes before serving. Serves 100.
Fried (Sauteed) Morels (Don Martin)
8 ounces morels
1/2 cup butter
1/2 ounce crushed garlic (optional)
Melt 1/2 cup butter in a large skillet on medium heat. Add morels. Let morels brown slightly on one side. Turn them over, and repeat for the other side. Add butter as needed. This should take 3-5 minutes per side depending on the heat.
Spring Vegetable Ragout (Linda Brandt)
3 cloves garlic
2 small onions, quartered
1 tablespoon olive oil
1 cup vegetable stock
1 (10-ounce) package frozen corn
1 (four-ounce) package shredded carrots
1 (six-ounce) package edamame
1 1/4 cups yellow squash, cut in 1/2-inch pieces
3 cups small cherry tomatoes
1 teaspoon dried tarragon
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
In a small skillet, cook together the first nine ingredients just until fragrant and tender. Add tomatoes and herbs. Reduce heat. Cook two minutes.
Dutch Oven Doe (Don Martin)
2 pounds venison steaks
8 ounces beef stock
1 pound peeled carrots
4 teaspoons Andy's seasoned salt
6 celery stalks
2 cups bread crumbs
2 medium onions, chopped
4 ounces bacon
1 (four-ounce) can mushrooms
1/2 cup grated Parmesan cheese
3 tablespoons olive oil or butter
Combine breadcrumbs and seasoned salt. Dredge steaks in salt and crumb mixture; set aside.
Fry bacon in a 12-inch Dutch oven. Add onion and saute until soft; remove onions and set aside. Add olive oil to pot, and fry steaks until brown on both sides. Remove meat and set aside. Put celery and carrots in bottom of oven. Add beef stock and liquid from mushrooms. Arrange steaks on top of vegetables. Top with mushrooms, and sprinkle with cheese. Bake at 300 degrees until tender, 2-4 hours.
Cookies While You Sleep (Jeff and Beth Kiefer)
2 egg whites
2/3 cup sugar
1 pinch salt
1 teaspoon vanilla
1 cup chocolate chips
Preheat oven to 350 degrees. Make meringue with egg whites and sugar. Add salt and vanilla. Fold in chocolate chips. Cover cookie sheet with foil. Drop cookie dough by small spoonfuls onto cookie sheet. Put cookie sheets in oven. Turn oven off. Leave until morning.
Gooseberry Pie (Monie Kiefer)
4 cups gooseberries
1 tablespoon water
1 1/2 cups sugar
1/4 cup flour
1/4 teaspoon nutmeg
1 tablespoon cream or milk
Prepare pastry for a nine-inch pie. In saucepan, combine berries and water. Cook over medium-low heat until berries start to pop. Stir occasionally. Combine sugar, nutmeg and flour, then add to berries. Cook and stir until mixture starts to bubble. Put into pastry pan. Adjust top crust; seal and flute. Brush top of pastry with milk, and sprinkle with sugar. Cover top with foil. Bake at 375 degrees for 25 minutes. Remove foil from top, and bake until crust is brown.
Mock Apple Cobbler (Julie Martin, from the late Tiffini Crane)
3 cups chopped, seeded, peeled zucchini
2/3 cup lemon juice
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 cups flour
2 cups sugar
1 cup cold butter
1 teaspoon cinnamon
In large saucepan, cook zucchini and lemon juice over medium-low heat until tender. Add 1 cup sugar, 1 teaspoon cinnamon and nutmeg. Remove from heat. Set aside.
Combine 1 teaspoon cinnamon, 2 cups sugar and flour. Cut in butter until mixture crumbles. Add 1/2 cup crust mix to zucchini. Press half of crust mixture into pan. Top with zucchini, and crumble remaining mixture over top. Sprinkle on cinnamon. Bake at 375 degrees for 35-40 minutes.
