1 ¼ cups Sugar
2 tablespoons Corn Starch
1 ¼ cups Water
2 tablespoons Lemon Juice (fresh)
1 package Strawberry Gelatin powder (3 oz. pkg)
1 quart Strawberries (hulled, cleaned and sliced)
1 pie shell prebaked (8-inch deep dish, or 9-inch regular) cooled
Add Whipped cream for serving
In a medium saucepan, combine sugar and cornstarch. Add water and lemon juice.
Over high heat, bring to a boil.
Reduce heat, cook and stir until slightly thicken and clear, 4-5 minutes.
Add gelatin powder and stir until dissolved.
Cool to room temperature.
Stir strawberries into gelatin mixture. Pour into prebaked and cooled pie shell.
Chill 4-6 hours or until set.
Serve topped with whipped cream, if desired.
Author, Pula Disbrowe and printed in Texas Co-op Power, April 2017
Submitted by Linda Collins
Published on May 2, 2017
1-lb bag coleslaw, pre-shredded bag
1 bunch green onions
2 packages Oriental Ramen Noodle soup
1/3 cup white vinegar
1/2 cup sugar
1/2 cup oil
4 ounces almond slivers
4 ounces sunflower seeds
Layer shredded coleslaw, green onions, slivered almonds, and sunflower seeds. Mix the vinegar, sugar, oil and seasoning packs from the soup mix separately from the salad. Add crunched noodles and dressing to salad just before serving and mix thoroughly.
This salad is deliciously different, but it doesn’t keep well.
Published on May 4, 2016
Catfish Po’ Boys With Pickle Remoulade
1 cup cornmeal
cup panko crumbs
½ cup all-purpose flour, plus more for dusting
1 tsp salt
½ tsp cayenne pepper
½ tsp garlic powder
½ tsp onion powder
¼ tsp thyme, dried
¼ tsp sage, dried
¼ tsp ginger, ground
¼ tsp cumin, ground
8 catfish fillets, 5-oz, skinless
Vegetable oil, for frying
8 crusty rolls, split
Romaine lettuce for serving
Making the Po’ Boys:
In a pie plate, whisk the cornmeal, panko, ½ cup of flour, the salt, cayenne pepper, garlic powder, onion powder, thyme, sage, ginger, and cumin.
In another pie plate beat the eggs.
Dust the catfish with flour, then dip in the beaten egg; coat in the panko mixture, pressing the crumbs to help them adhere. Transfer the fish to a baking sheet.
In a skillet, heat ¼ inch of vegetable oil. Fry the catfish in 2 batches over moderately high heat, turning once, until the crust is golden and crisp, and the fish is cooked through, about 4 minutes. Drain the fish on paper towels.
Make the Pickle Remoulade: In a bowl, combine 1 cup mayonnaise, ¼ cup minced celery, 1 small minced shallot, 1 minced clove garlic, 2 tablespoons creole mustard, 2 tablespoons pickle relish, 2 tablespoons capers, drained and chopped, 2 tablespoons flat-leaf parsley, 1 ¼ teaspoons smoked paprika.
Spread the rolls with the remoulade. Top with the fried fish and romaine lettuce and serve.
Published on April 10, 2016
German chocolate cake actually has nothing to do with Germany and everything to do with Dallas.
The recipe was actually credited to an American named Sam German, and was popularized after the recipe appeared in a 1957 edition of the Dallas Morning Star.
Published on March 14, 2016
These cookies are great for those cutting back on extra sugar.
1 cup flour
1 tsp ground cinnamon
1/2 tsp salt
3/4 cups chopped pecans
1 cup Oats (not instant)
3/4 cup raisins or dried cranberries
1 cup applesauce
1/2 vegetable oil
1 tsp vanilla
Preheat oven to 375.
Mix dry ingredients in medium bowl.
Mix wet ingredients in a large bowl.
Add dry ingredients to wet in small batches until well blended.
Chill dough for at least 15 min.
Roll dough into balls and bake 8-10 min.
Cool & enjoy!
Published on March 11, 2016
1 pkg. Picksweet Black-eyed Peas (frozen food)
¼ cup Chopped Onions (frozen food section)
½ cup long-grain rice, uncooked
1 tbsp. butter
1 tsp salt
3 cups water
½ tsp paprika
1 tsp Cajun seasoning
½ tsp sugar
[Note – add cooked and drained smoked sausage for a hearty entrée]
Pour frozen peas and onions in a saucepan and cover with water.
Boil for 3 minutes, then reduce heat, cover and simmer for 40 minutes.
Drain off most liquid, but reserve.
In a saucepan, combine all remaining ingredients. Bring to a boil.
Reduce heat, cover and simmer for 15 minutes.
Add cooked peas/onion mixture. Mix well. Add some of drained pea liquid if mixture is too dry.
Mix well and serve.
Published on February 7, 2016
3 lbs tomatoes, cut into ½” pieces
12 basil leaves, torn
1 small red onion, coarsely chopped
¼ cup extra virgin olive oil
2 tbsp sherry vinegar
Salt and pepper, to taste
¾ lb. sliced bacon
½ cup mayonnaise
1 ½ tsp Dijon mustard
½ tsp curry powder
¾ tsp Cajun spice
1 ½ tsp lemon juice, fresh
Dash hot sauce
Crusty bread, for accompaniment
Preheat the oven to 450 Degrees.
In a bowl, toss the tomatoes, basil, onion, olive oil, vinegar and season with salt and pepper. Let stand 15 minutes.
Set a wire rack on a baking sheet and arrange with bacon slices in a single layer on the rack.
Bake the bacon in the upper third of the oven for 15 minutes, turning once, until golden and crisp-chewy.
Let cool, then break into small pieces.
In a small bowl, whisk the mayonnaise with the mustard, curry powder, Cajun spice, lemon juice, and hot sauce.
Sprinkle the bacon over the tomato salad and serve the mayonnaise and bread on the side.
Published on January 8, 2016
lb. frozen hash browned potatoes
1/2 stick butter
1 lb. bulk pork sausage
1/2 cup onions, chopped
1 medium bell pepper, diced
cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
Heat oven to 350F.
Thaw frozen hash browns.
Brown onion and bell peppers in a skillet.
Spray 9×13‐inch baking pan with non‐stick spray and spread the bottom with the thawed potatoes.
Top potatoes with dots of butter and spread with sautéed onions and bell peppers.
Crumble sausage and brown until done. Spread over the potatoes, onions and bell peppers.
Mix eggs with salt and pepper to taste and pour on top of sausage.
Mix cheddar and mozzarella cheeses and spread on top.
Bake for 45 minutes or until set and brown.
Cool 5‐10 minutes before cutting into squares.
Serve with rolls and fruit.
Published on December 1, 2015
This is a great vegetable accompaniment to thanksgiving dinner.
1 1/2 pounds fresh asparagus
1/2 tsp of salt
1/4 cup of butter (1/2 stick)
1/2 cup of grated gruyere cheese (or Parmesan if you prefer)
Heat oven to 350 degrees.
Break off tough ends of asparagus as far down as stalks snap easily. Arrange in single layer in ungreased rectangular 11x7x1 1/2 inch baking dish.
Sprinkle with salt.
Cover with foil.
Bake about 25 minutes or until tender.
Heat butter over low heat until light brown; drizzle over asparagus.
Sprinkle with cheese.
Bake uncovered 5 to 8 more minutes or just until cheese softens.
Published on November 1, 2015
1 cup butter
1 ½ cups brown sugar
2 medium eggs
2 cups flour, divided use
1 lb. chopped dates
1 tsp. baking soda
1 tsp. vanilla
½ cup coconut
½ cup walnuts
1 cup rolled oats
Cream butter and sugars. Add eggs and beat well.
Use ½ cup of flour to dredge dates. Reserve.
Add remaining flour, soda and vanilla.
Fold in coconut, dates, nuts and oats.
Drop by teaspoonsful on greased cookie sheet.
Bake 10 to 12 minutes at 350 degrees.
Makes 5 to 6 dozen.
These keep very well… They are better a day or two after baking.
Published on October 8, 2015