Contributor: Debbie Fowler
2002 Cowley Cookbook
6 cups peeled and grated zucchini
6 cups sugar
1/2 cup lemon juice
1 cup drained crushed pineapple
1 (6 oz) package jello, any flavor
Gently boil zucchini and sugar on low heat for 15-20 minutes, stirring often. Add lemon juice and pineapple and boil 6 more minutes, stirring gently often. Remove from heat and add jello; mix well. Pour into jars and seal or pour into containers and keep in refrigerator.
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Showing posts with label Debbie Fowler. Show all posts
Showing posts with label Debbie Fowler. Show all posts
Monday, September 2, 2013
Strawberry Rhubarb Jam
Contributor: Debbie Fowler
2002 Cowley Cookbook
1 1/2 cups fresh or frozen strawberries, crushed
1 1/2 cup diced rhubarb
2 1/2 cups sugar
8 oz can crushed pineapple, undrained
3 oz package strawberry jello
In pan, combine first 4 ingredients. Bring to a boil, reduce heat and simmer for 20 minutes. Remove and stir in jello. Stir until dissolved. Pour into jars or freezer containers. Leave 1/2" head space. Refrigerate or freeze.
Printable Version
2002 Cowley Cookbook
1 1/2 cups fresh or frozen strawberries, crushed
1 1/2 cup diced rhubarb
2 1/2 cups sugar
8 oz can crushed pineapple, undrained
3 oz package strawberry jello
In pan, combine first 4 ingredients. Bring to a boil, reduce heat and simmer for 20 minutes. Remove and stir in jello. Stir until dissolved. Pour into jars or freezer containers. Leave 1/2" head space. Refrigerate or freeze.
Printable Version
Sunday, September 1, 2013
Pumpkin Apple Streusel Muffins
Contributor: Debbie Fowler
2002 Cowley Cookbook
2 1/2 cups flour
1 1/2 cups sugar
1 T pumpkin pie spice
1 tsp soda
1/2 tsp salt
2 eggs
1 cup pumpkin
1/2 cup oil
2 cups chopped apples
Combine wet and dry ingredients. Stir well, spoon batter into 18 paper-lined muffin cups. Sprinkle with streusel (below) and bake at 350 degrees for 30-35 minutes.
2 T flour
1/4 cup sugar
1/2 tsp cinnamon
Cut in 4 teaspoons butter until crumbly. Sprinkle on top of muffins.
Printable Version
2002 Cowley Cookbook
2 1/2 cups flour
1 1/2 cups sugar
1 T pumpkin pie spice
1 tsp soda
1/2 tsp salt
2 eggs
1 cup pumpkin
1/2 cup oil
2 cups chopped apples
Combine wet and dry ingredients. Stir well, spoon batter into 18 paper-lined muffin cups. Sprinkle with streusel (below) and bake at 350 degrees for 30-35 minutes.
2 T flour
1/4 cup sugar
1/2 tsp cinnamon
Cut in 4 teaspoons butter until crumbly. Sprinkle on top of muffins.
Printable Version
Pumpkin-Orange Bread
Contributor: Debbie Fowler
2002 Cowley Cookbook
2/3 cup shortening
2 2/3 cups sugar
4 eggs
16 oz. can pumpkin
2/3 cup water
3 1/3 cup flour
2 tsp soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg
2 T orange peel
2/3 cup raisins
Mix together sugar, eggs and shortening. Add pumpkin and water. Mix well. Add rest of ingredients. Bake bread pans 70 minutes at 350 degrees or small ones 30-40 minutes.
Orange Cream Cheese
In medium bowl, combine 1 package (8 oz.) softened cream cheese, 3 T sugar, 2 tsp pure vanilla extract and 1 tsp orange peel; stir until smooth. Stir in 1-2 tsp milk to make spreading consistency.
Prep time: 15 minutes
Bake time: 1 - 1/4 hour
Printable Version
2002 Cowley Cookbook
2/3 cup shortening
2 2/3 cups sugar
4 eggs
16 oz. can pumpkin
2/3 cup water
3 1/3 cup flour
2 tsp soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg
2 T orange peel
2/3 cup raisins
Mix together sugar, eggs and shortening. Add pumpkin and water. Mix well. Add rest of ingredients. Bake bread pans 70 minutes at 350 degrees or small ones 30-40 minutes.
Orange Cream Cheese
In medium bowl, combine 1 package (8 oz.) softened cream cheese, 3 T sugar, 2 tsp pure vanilla extract and 1 tsp orange peel; stir until smooth. Stir in 1-2 tsp milk to make spreading consistency.
Prep time: 15 minutes
Bake time: 1 - 1/4 hour
Printable Version
Carrot Bread
Contributor: Debbie Fowler
2002 Cowley Cookbook
3 eggs
2 cups sugar
1 cup oil
2 tsp. vanilla
1 tsp soda
3 cups flour
1 tablespoon cinnamon
2 cups grated carrots
1-8 oz. can crushed pineapple, juice and all.
Bake at 325 degrees for 45 minutes. Serves 5-6 small loaves.
Magnificent Corn Muffins
Contributor: Debbie Fowler
2002 Cowley Cookbook
1 1/2 cups flour
1 1/2 cups cornmeal
1 T baking powder
1 cup cheddar cheese
3/4 cup chopped dates
1/2 cup honey
1/2 cup melted butter
2 eggs
1 cup milk
4 slices bacon, cooked and crumbled
Combine first 6 ingredients. Add honey, butter, eggs and milk; mix well. Bake at 400 degrees in a greased muffin pan for 15-20 minutes Can leave bacon out if desired (State Fair 1985). Makes 18 muffins.
Monday, January 7, 2013
Chocolate Chip Oatmeal Muffins
Contributor: Debbie Fowler
2002 Cowley Cookbook
1/2 cup butter or margarine
3/4 cup packed brown sugar
1 egg
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup applesauce
1 cup rolled oats
1/2 cup (6 oz) semisweet chocolate chips
In a large mixing bowl, cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with applesauce to the creamed mixture. Stir in oats and chips. Fill greased or paper-lined muffin tins 3/4 full. Bake at 350 degrees for 25 minutes.
Yields 12 muffins.
Printable Version
2002 Cowley Cookbook
1/2 cup butter or margarine
3/4 cup packed brown sugar
1 egg
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup applesauce
1 cup rolled oats
1/2 cup (6 oz) semisweet chocolate chips
In a large mixing bowl, cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with applesauce to the creamed mixture. Stir in oats and chips. Fill greased or paper-lined muffin tins 3/4 full. Bake at 350 degrees for 25 minutes.
Yields 12 muffins.
Printable Version
Banana Poppy Seed Muffins
Contributor: Debbie Fowler
2002 Cowley Cookbook
2 ripe bananas
1 egg
1/4 cup oil
1/2 cup milk
1/2 cup sugar
1 1/2 cup flour
1/2 tsp salt
2 tsp baking powder
1/4 tsp soda
2 1/2 tsp poppy seeds
Combine wet ingredients. Add dry ingredients at all once; stir just until moistened. Bake at 400 degrees for 20 minutes.
Printable Version
2002 Cowley Cookbook
2 ripe bananas
1 egg
1/4 cup oil
1/2 cup milk
1/2 cup sugar
1 1/2 cup flour
1/2 tsp salt
2 tsp baking powder
1/4 tsp soda
2 1/2 tsp poppy seeds
Combine wet ingredients. Add dry ingredients at all once; stir just until moistened. Bake at 400 degrees for 20 minutes.
Printable Version
Rhubarb Bread
Contributor: Debbie Fowler
2002 Cowley Cookbook
1 1/2 cup brown sugar
1 egg
2/3 cup oil
1 cup butter milk
1 tsp vanilla
1 tsp soda
2 1/2 cup flour + 2 T flour
1 1/2 cup diced rhubarb
1/2 cup nuts
Combine all of the above. Bake in 2-9" pans. Top with (half on each):
1/2 cup sugar
1 tsp cinnamon
Bake at 350 degrees for 45 minutes.
Printable Version
2002 Cowley Cookbook
1 1/2 cup brown sugar
1 egg
2/3 cup oil
1 cup butter milk
1 tsp vanilla
1 tsp soda
2 1/2 cup flour + 2 T flour
1 1/2 cup diced rhubarb
1/2 cup nuts
Combine all of the above. Bake in 2-9" pans. Top with (half on each):
1/2 cup sugar
1 tsp cinnamon
Bake at 350 degrees for 45 minutes.
Printable Version
Taco Stew
Contributor: Debbie Fowler
2002 Cowley Cookbook
1 lb. hamburger
1 medium onion, chopped
1 can tomato soup
1 can corn, undrained
1 can pinto beans in chili sauce
1 can Rotel tomatoes
1 envelope taco seasoning
1 cup water
Crushed tortilla chips and shredded jack cheese
In large pan cook beef and onion, drain fat. Stir in everything but chips and cheese. Simmer uncovered for 45 minutes. Serve with chips and cheese.
Printable Version
2002 Cowley Cookbook
1 lb. hamburger
1 medium onion, chopped
1 can tomato soup
1 can corn, undrained
1 can pinto beans in chili sauce
1 can Rotel tomatoes
1 envelope taco seasoning
1 cup water
Crushed tortilla chips and shredded jack cheese
In large pan cook beef and onion, drain fat. Stir in everything but chips and cheese. Simmer uncovered for 45 minutes. Serve with chips and cheese.
Printable Version
Ham and Corn Chowder
Contributor: Debbie Fowler
2002 Cowley Cookbook
1/2 cup coarsely chopped onion
1/2 cup butter or margarine, melted
1 (17 oz) can cream-style corn
1/2 cup half and half
1 cup chopped cook ham
1/8 tsp salt
1/8 tsp pepper
Saute' onion in butter in a Dutch oven until tender. Add remaining ingredients; cook over low heat until heated (do not boil). Yields 4 cups.
Microwave directions: Combine onion and butter in a 2-quart casserole; cover with heavy duty plastic wrap and microwave on high for 2 minutes or until onion is tender. Add remaining ingredients. Microwave on HIGH for 4-5 minutes or until thoroughly heated.
Printable Version
2002 Cowley Cookbook
1/2 cup coarsely chopped onion
1/2 cup butter or margarine, melted
1 (17 oz) can cream-style corn
1/2 cup half and half
1 cup chopped cook ham
1/8 tsp salt
1/8 tsp pepper
Saute' onion in butter in a Dutch oven until tender. Add remaining ingredients; cook over low heat until heated (do not boil). Yields 4 cups.
Microwave directions: Combine onion and butter in a 2-quart casserole; cover with heavy duty plastic wrap and microwave on high for 2 minutes or until onion is tender. Add remaining ingredients. Microwave on HIGH for 4-5 minutes or until thoroughly heated.
Printable Version
Sunday, January 6, 2013
Cheeseburger Soup
Contributor: Debbie Fowler
2002 Cowley Cookbook
1/2 lb ground beef
3/4 cup chopped onions
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 T butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes (1 3/4 lbs)
1/4 cup flour
1/2 lb processed American cheese, cubed
1 1/2 cup milk
3/4 tsp salt
1/4 to 1/2 tsp pepper
1/4 cup sour cream
In a 3-quart saucepan, brown beef; drain and set aside. In the same pan, saute' onion, carrots, celery, basil and parsley in 1 T butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt the remaining butte.r Add flour; cook and stir for 2 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts (do not boil). Remove form heat; blend in sour cream.
Yields 8 servings (2 1/4 quarts)
Printable Version
2002 Cowley Cookbook
1/2 lb ground beef
3/4 cup chopped onions
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 T butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes (1 3/4 lbs)
1/4 cup flour
1/2 lb processed American cheese, cubed
1 1/2 cup milk
3/4 tsp salt
1/4 to 1/2 tsp pepper
1/4 cup sour cream
In a 3-quart saucepan, brown beef; drain and set aside. In the same pan, saute' onion, carrots, celery, basil and parsley in 1 T butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt the remaining butte.r Add flour; cook and stir for 2 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts (do not boil). Remove form heat; blend in sour cream.
Yields 8 servings (2 1/4 quarts)
Printable Version
Parmesan Potato Soup
Contributor: Debbie Fowler
2002 Cowley Cookbook
4 medium baking potatoes
3/4 cup chopped onion
1/2 cup butter or margarine
1/2 cup flour
1/2 tsp dried basil
1/2 tsp seasoned salt
1/4 tsp celery salt
1/4 tsp garlic powder
1/4 tsp onion salt
1/4 tsp pepper
1/4 tsp rubbed sage
1/4 tsp dried thyme
4 1/2 cups chicken broth
6 cups milk
3/4-1 cup grated Parmesan cheese
10 bacon strips, cooked and crumbled
Pierce potatoes with a fork; bake in the oven or microwave until tender. Cool, peel and cube; set aside.
In a large Dutch oven or soup kettle over medium heat, saute' onion in butter until tender. Stir in flour and seasonings. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes.
Add potatoes; return to a boil. Reduce heat; cover and simmer for 10 minutes. Add milk and cheese; heat through. Stir in bacon.
Yield: 10-12 servings
Printable Version
2002 Cowley Cookbook
4 medium baking potatoes
3/4 cup chopped onion
1/2 cup butter or margarine
1/2 cup flour
1/2 tsp dried basil
1/2 tsp seasoned salt
1/4 tsp celery salt
1/4 tsp garlic powder
1/4 tsp onion salt
1/4 tsp pepper
1/4 tsp rubbed sage
1/4 tsp dried thyme
4 1/2 cups chicken broth
6 cups milk
3/4-1 cup grated Parmesan cheese
10 bacon strips, cooked and crumbled
Pierce potatoes with a fork; bake in the oven or microwave until tender. Cool, peel and cube; set aside.
In a large Dutch oven or soup kettle over medium heat, saute' onion in butter until tender. Stir in flour and seasonings. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes.
Add potatoes; return to a boil. Reduce heat; cover and simmer for 10 minutes. Add milk and cheese; heat through. Stir in bacon.
Yield: 10-12 servings
Printable Version
Cream of Mushroom Soup
Contributor: Debbie Fowler
2002 Cowley Cookbook
8 oz mushrooms
4 T margarine or butter
1 medium onion, chopped
1/4 cup flour
1/2 tsp salt
1/4 tsp white pepper
1/4 cup water
1 can (10 3/4 oz) condensed chicken broth
1 cup half and half
snipped parsley
Slice enough mushrooms to measure one cup; chop remaining mushrooms. Cook and stir sliced mushrooms in 2 T of the margarine in 3-quart saucepan over low heat until golden brown. Remove mushrooms with slotted spoon.
Cook and stir chopped mushrooms and onion in remaining margarine until onion is tender. Stir in flour, salt and white pepper. Cook over low heat, stirring constantly, about 1 minute. Remove from heat; stir in water and broth. Heat to boiling, stirring constantly. boil and stir 1 minute. Stir in half and half and sliced mushrooms; heat just until hot (do not boil). Garnish each serving with parsley.
Yields 6 servings (about 3/4 cup each); 170 calories per serving. Good source of protein, riboflavin and niacin.
Printable Version
2002 Cowley Cookbook
8 oz mushrooms
4 T margarine or butter
1 medium onion, chopped
1/4 cup flour
1/2 tsp salt
1/4 tsp white pepper
1/4 cup water
1 can (10 3/4 oz) condensed chicken broth
1 cup half and half
snipped parsley
Slice enough mushrooms to measure one cup; chop remaining mushrooms. Cook and stir sliced mushrooms in 2 T of the margarine in 3-quart saucepan over low heat until golden brown. Remove mushrooms with slotted spoon.
Cook and stir chopped mushrooms and onion in remaining margarine until onion is tender. Stir in flour, salt and white pepper. Cook over low heat, stirring constantly, about 1 minute. Remove from heat; stir in water and broth. Heat to boiling, stirring constantly. boil and stir 1 minute. Stir in half and half and sliced mushrooms; heat just until hot (do not boil). Garnish each serving with parsley.
Yields 6 servings (about 3/4 cup each); 170 calories per serving. Good source of protein, riboflavin and niacin.
Printable Version
Blue Cheese and Bacon Dressing
Contributor: Debbie Fowler
2002 Cowley Cookbook
1 cup mayonnaise
3/4 to 1 cup (3-4 oz) crumbled blue cheese
6 bacon strips, cooked and crumbled
1 T lemon juice
1 T white wine vinegar
2 tsp sugar
1 1/2 tsp Worcestershire sauce
1/4 tsp seasoned salt
1/8 tsp pepper
In a small bowl, combine all ingredients. Mix well to blend. Cover and chill for at least 3 hours. Store in refrigerator.
Printable Version
2002 Cowley Cookbook
1 cup mayonnaise
3/4 to 1 cup (3-4 oz) crumbled blue cheese
6 bacon strips, cooked and crumbled
1 T lemon juice
1 T white wine vinegar
2 tsp sugar
1 1/2 tsp Worcestershire sauce
1/4 tsp seasoned salt
1/8 tsp pepper
In a small bowl, combine all ingredients. Mix well to blend. Cover and chill for at least 3 hours. Store in refrigerator.
Printable Version
Caramel Apple Salad
Contributor: Debbie Fowler
2002 Cowley Cookbook
1 (8 oz) container whipped topping
1 package instant butterscotch pudding (dry)
1 (8 oz) can crushed pineapple with juice
3 cups apples, diced
1 cup dry roasted nuts
1 cup miniature marshmallows
Mix whipped topping, butterscotch pudding and pineapple with juice. Stir in remaining ingredients and keep refrigerated until ready to serve.
Printable Version
2002 Cowley Cookbook
1 (8 oz) container whipped topping
1 package instant butterscotch pudding (dry)
1 (8 oz) can crushed pineapple with juice
3 cups apples, diced
1 cup dry roasted nuts
1 cup miniature marshmallows
Mix whipped topping, butterscotch pudding and pineapple with juice. Stir in remaining ingredients and keep refrigerated until ready to serve.
Printable Version
Sweet Potato Salad
Contributor: Debbie Fowler
2002 Cowley Cookbook
4 medium sweet potatoes
1 cup pineapple chunks, drained
1 cup pecans, broken
1/4 cup orange juice
1 cup mayonnaise
1 tsp vinegar
1 tsp curry powder
1 tsp grated orange rind
1/4 to 1/2 tsp dried tarragon
2 T half and half cream
Prepared chutney
Cook sweet potatoes until tender but firm. Peel and cut into chunks the size of the pineapple chunks. Gently toss potatoes, pineapple, nuts and orange juice. In a small bowl, combine remaining ingredients except chutney. Pour dressing over potato mixture and gently toss. Chill salad several hours.
Printable Version
2002 Cowley Cookbook
4 medium sweet potatoes
1 cup pineapple chunks, drained
1 cup pecans, broken
1/4 cup orange juice
1 cup mayonnaise
1 tsp vinegar
1 tsp curry powder
1 tsp grated orange rind
1/4 to 1/2 tsp dried tarragon
2 T half and half cream
Prepared chutney
Cook sweet potatoes until tender but firm. Peel and cut into chunks the size of the pineapple chunks. Gently toss potatoes, pineapple, nuts and orange juice. In a small bowl, combine remaining ingredients except chutney. Pour dressing over potato mixture and gently toss. Chill salad several hours.
Printable Version
Frozen Cranberry Banana Salad
Contributor: Debbie Fowler
2002 Cowley Cookbook
1 can (20 oz) pineapple tidbits
5 medium firm bananas, halved lengthwise and sliced
1 can (16 oz) whole-berry cranberry sauce
1/2 cup sugar
1 carton (12 oz) frozen whipped topping, thawed
1/2 cup chopped walnuts
Drain pineapple juice into a medium bowl; set pineapple aside. Add bananas to the jice. In a large bowl, combine cranberry sauce and sugar. Remove bananas, discarding juice, and add to cranberry mixture. Stir in pineapple, whipped topping and nuts.
Pour into a 13x9x2" dish. Freeze until solid.
Remove from freezer 15 minutes before cutting. Yields 12-16 servings.
Printable Version
2002 Cowley Cookbook
1 can (20 oz) pineapple tidbits
5 medium firm bananas, halved lengthwise and sliced
1 can (16 oz) whole-berry cranberry sauce
1/2 cup sugar
1 carton (12 oz) frozen whipped topping, thawed
1/2 cup chopped walnuts
Drain pineapple juice into a medium bowl; set pineapple aside. Add bananas to the jice. In a large bowl, combine cranberry sauce and sugar. Remove bananas, discarding juice, and add to cranberry mixture. Stir in pineapple, whipped topping and nuts.
Pour into a 13x9x2" dish. Freeze until solid.
Remove from freezer 15 minutes before cutting. Yields 12-16 servings.
Printable Version
Saturday, January 5, 2013
Tex-Mex Pasta Salad
Contributor: Debbie Fowler
2002 Cowley Cookbook
12 oz corkscrew pasta
1 cup mayonnaise
1/2 cup Wishbone Italian dressing
4 oz. can green chilies
1 tsp chili powder and cumin
1 (6 oz) can kidney beans, drained
1 large tomato, chopped
1 small green pepper, chopped
1 (8 oz) can corn, drained
1/2 cup chopped celery
1 T parsley
Cook pasta, drain and rinse. Blend mayonnaise, Italian dressing, chilies and spices together. Toss with pasta and remaining ingredients. Cover and chill.
Printable Version
2002 Cowley Cookbook
12 oz corkscrew pasta
1 cup mayonnaise
1/2 cup Wishbone Italian dressing
4 oz. can green chilies
1 tsp chili powder and cumin
1 (6 oz) can kidney beans, drained
1 large tomato, chopped
1 small green pepper, chopped
1 (8 oz) can corn, drained
1/2 cup chopped celery
1 T parsley
Cook pasta, drain and rinse. Blend mayonnaise, Italian dressing, chilies and spices together. Toss with pasta and remaining ingredients. Cover and chill.
Printable Version
Broccoli Salad
Contributor: Debbie Fowler
2002 Cowley Cookbook
1 lb broccoli, cut small
1 cup chopped celery
1 cup chopped onion
1 (8 oz) can sliced water chestnuts, cut in half
1/2 cup raisins
Toss with:
1 cup mayonnaise
1/8-1/4 cup sugar
1 T vinegar
Printable Version
2002 Cowley Cookbook
1 lb broccoli, cut small
1 cup chopped celery
1 cup chopped onion
1 (8 oz) can sliced water chestnuts, cut in half
1/2 cup raisins
Toss with:
1 cup mayonnaise
1/8-1/4 cup sugar
1 T vinegar
Printable Version
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