Contributor: Ruth Eyre
CC Original
Combine and cook to tender (about 10 minutes), then strain:
2 cups 1/2" sliced rhubarb
1 cup sugar
1 cup water
Add:
1/2 cup unsweetened pineapple juice
1/4 cup lemon juice
Chill. When ready to serve, add two 7 oz. bottles 7-UP. Chill to last minute. Serve over crushed ice. 6 servings.
Printable Version
Showing posts with label Ruth Eyre. Show all posts
Showing posts with label Ruth Eyre. Show all posts
Friday, September 16, 2011
Sunday, August 28, 2011
Butterscotch Thins
Contributor: Ruth Eyre
CC Original
1 cup shortening
2 cups brown sugar
2 eggs
1 tsp vanilla
3 1/2 cups sifted flour
1 tsp soda
1 tsp cream of tartar
1/2 tsp salt
1 cup nuts (chopped)
Cream shortening, add sugar gradually. Cream together until light; add eggs. Add vanilla. Sift flour, soda, cream of tartar and salt together; stir into creamed mixture with wood spoon. Blend in nuts; shape into long rolls. Wrap in waxed paper; chill thoroughly (overnight). Slice in 1/8" (I use 1/4") slices, place on ungreased baking sheet. Bake at 375 degrees for 8-10 minutes. Remove cookies form pan; cool on rack.
Printable Version
Printable Version
Friday, July 8, 2011
Alice Welling's Raisin Crisscross Cookies
Contributor: Ruth Eyre
CC Original
Mix together:
1/3 cup shortening
3/4 cup sugar
Stir in:
1 egg
1 tsp milk
1 t. lemon extract
Sift together and add:
1 3/4 cup flour
3/4 tsp cream of tartar
3/4 tsp soda
1/2 tsp salt
Stir in 1/2 cup coarsely ground raisins.
Roll into balls the size of walnuts. Put on baking sheet. Flatten with fork in crisscross pattern. Bake 8 minutes at 400 degrees.
Printable Version
CC Original
Mix together:
1/3 cup shortening
3/4 cup sugar
Stir in:
1 egg
1 tsp milk
1 t. lemon extract
Sift together and add:
1 3/4 cup flour
3/4 tsp cream of tartar
3/4 tsp soda
1/2 tsp salt
Stir in 1/2 cup coarsely ground raisins.
Roll into balls the size of walnuts. Put on baking sheet. Flatten with fork in crisscross pattern. Bake 8 minutes at 400 degrees.
Printable Version
Sunday, June 26, 2011
Peanut Butter Bars
Contributor: Ruth Eyre
CC Original
Note: These are not Reese's bars, but still delicious!
1 cup crunch peanut butter
2/3 cups soft butter
2 cups brown sugar
1 cup flour
1 tsp vanilla
3 eggs
1/2 tsp salt
Combine peanut butter, vanilla and margarine in large bowl; beat with electric beater until well-blended. Beat in sugar until light and fluffy; beat in eggs, one at a time.
Stir in flour and salt just until well-blended; spread batter in greased 13 x 9 x 2" pan.
Bake in moderate oven (350 degrees) for 35 minutes or until center springs back when touched. Remove to wire rack, cool slightly.
Combine 3/4 cup sifted powdered sugar and 2 tsp water to smooth; drizzle over top, swirl with back of spoon. Melt 1/4 cup semi-sweet chocolate chips and 1 tsp shortening in double boiler; drizzle over white glaze. Cool. Cut into 36 bars. Remove from pan with spatula.
Note: I seldom do step 4 as they are quite rich without the frosting.
Printable Version
CC Original
Note: These are not Reese's bars, but still delicious!
1 cup crunch peanut butter
2/3 cups soft butter
2 cups brown sugar
1 cup flour
1 tsp vanilla
3 eggs
1/2 tsp salt
Combine peanut butter, vanilla and margarine in large bowl; beat with electric beater until well-blended. Beat in sugar until light and fluffy; beat in eggs, one at a time.
Stir in flour and salt just until well-blended; spread batter in greased 13 x 9 x 2" pan.
Bake in moderate oven (350 degrees) for 35 minutes or until center springs back when touched. Remove to wire rack, cool slightly.
Combine 3/4 cup sifted powdered sugar and 2 tsp water to smooth; drizzle over top, swirl with back of spoon. Melt 1/4 cup semi-sweet chocolate chips and 1 tsp shortening in double boiler; drizzle over white glaze. Cool. Cut into 36 bars. Remove from pan with spatula.
Note: I seldom do step 4 as they are quite rich without the frosting.
Printable Version
Saturday, June 25, 2011
Raspberry Ripples
Contributor: Ruth Eyre
CC Original
2 cups unsifted flour
1 cup softened butter
1/2 cup sugar
1/8 tsp salt
1 beaten egg yolk
1/2 cup raspberry jam or jelly
1/4 cup sliced, blanched almonds
1/2 tsp vanilla extract
In large bowl combine flour, butter, sugar and salt. Blend with pastry blender or 2 knives used scissor-fashion until mix resembles coarse meal. Add egg yolk and work with hands until dough forms ball.
Divide dough into thirds. On ungreased cookie sheet, shape each third into a 12" x 1" strip, placed about 4" apart. With back of spoon, make a depression about 1/2" deep down the center of each strip. Combine other ingredients and spread a third of the mixture into eeach depression. Refrigerate on cookie sheet for 30 minutes (or more). Preheat oven to 350 degrees. Bake strips for 20-25 minutes until light brown. Cool slightly on cookie sheet. Cut each strip into 1" diagonal pieces. Remove from sheet; cool completely on wire racks. 3 dozen.
Printable Version
CC Original
2 cups unsifted flour
1 cup softened butter
1/2 cup sugar
1/8 tsp salt
1 beaten egg yolk
1/2 cup raspberry jam or jelly
1/4 cup sliced, blanched almonds
1/2 tsp vanilla extract
In large bowl combine flour, butter, sugar and salt. Blend with pastry blender or 2 knives used scissor-fashion until mix resembles coarse meal. Add egg yolk and work with hands until dough forms ball.
Divide dough into thirds. On ungreased cookie sheet, shape each third into a 12" x 1" strip, placed about 4" apart. With back of spoon, make a depression about 1/2" deep down the center of each strip. Combine other ingredients and spread a third of the mixture into eeach depression. Refrigerate on cookie sheet for 30 minutes (or more). Preheat oven to 350 degrees. Bake strips for 20-25 minutes until light brown. Cool slightly on cookie sheet. Cut each strip into 1" diagonal pieces. Remove from sheet; cool completely on wire racks. 3 dozen.
Printable Version
Saturday, June 18, 2011
Crab Salad
Contributor: Ruth Eyre
CC Original
3 oz lemon jello
1 cup diced celery
1 T chopped pimento
1 tsp onion juice
1 1/2 tsp cups boiling water
3 T vinegar
1/2 tsp salt
1 cup flaked crab meat
1 cup mayonnaise
6 stuffed olives
Add water to jello and when cool, add mayonnaise, onion, vinegar and salt. When nearly set add other ingredients. Garnish with olives.
Printable Version
CC Original
3 oz lemon jello
1 cup diced celery
1 T chopped pimento
1 tsp onion juice
1 1/2 tsp cups boiling water
3 T vinegar
1/2 tsp salt
1 cup flaked crab meat
1 cup mayonnaise
6 stuffed olives
Add water to jello and when cool, add mayonnaise, onion, vinegar and salt. When nearly set add other ingredients. Garnish with olives.
Printable Version
Cheese Ball Salad
Contributor: Ruth Eyre
CC Original
6 oz strawberry jello
2 pkg frozen strawberries
8 oz cream cheese
1/2 cup chopped nuts
2 T coffee cream
Mix jello according to directions. Add frozen strawberries, chill to thick. Mix ream with cheese and form small balls. Roll in chopped nuts. Put small amount of jello in pan, place balls in, then pour rest of jello around. Let set. (Can use mold and make layers)
Printable Version
CC Original
6 oz strawberry jello
2 pkg frozen strawberries
8 oz cream cheese
1/2 cup chopped nuts
2 T coffee cream
Mix jello according to directions. Add frozen strawberries, chill to thick. Mix ream with cheese and form small balls. Roll in chopped nuts. Put small amount of jello in pan, place balls in, then pour rest of jello around. Let set. (Can use mold and make layers)
Printable Version
Cara's Lemon Jello Salad
Contributor: Ruth Eyre
CC Original
6 oz lemon jello
2 cups hot water
2 cups 7-Up
3 bananas
2 cups crushed pineapple
2 cups miniature marshmallows
Dissolve jello in hot water. Add 7-Up and chill until syrupy. Add fruit to jello and chill until firm. Then top with the following:
1/2 cup pineapple juice
2 T butter
2 T flour
1/2 cup sugar
1 beaten egg
1/2 cup Cool Whip
Mix flour and sugar and add to melted butter and juice in saucepan. Add well-beaten egg and cook until thick. Cool and add to whipped cream. Spread on top of jello and sprinkle with 3/4 cup grated cheese.
Printable Version
CC Original
6 oz lemon jello
2 cups hot water
2 cups 7-Up
3 bananas
2 cups crushed pineapple
2 cups miniature marshmallows
Dissolve jello in hot water. Add 7-Up and chill until syrupy. Add fruit to jello and chill until firm. Then top with the following:
1/2 cup pineapple juice
2 T butter
2 T flour
1/2 cup sugar
1 beaten egg
1/2 cup Cool Whip
Mix flour and sugar and add to melted butter and juice in saucepan. Add well-beaten egg and cook until thick. Cool and add to whipped cream. Spread on top of jello and sprinkle with 3/4 cup grated cheese.
Printable Version
Patriotic Salad
Contributor: Ruth Eyre
CC Original
Blue Layer:
1 T Knox gelatin
pinch salt
1 cup cold water
1/4 cup sugar
1/4 cup fresh lemon juice
1 cup frozen blueberries
Sprinkle gelatin over cold water in 1 quart saucepan. Let sit to soften, add salt and sugar. Heat to dissolve gelatin. Add lemon juice. Drain blueberries into measuring cup, add ice cubes and water to make 3/4 cup liquid. Stir into gelatin mixture until ice is melted; add berries. Pour into 8x8x2" pan and chill until set.
White Layer:
1 T Knox gelatin
pinch salt
1 cup pineapple juice
3 T sugar
1 cup Cool Whip
1 cup crushed pineapple
1 diced banana
Sprinkle gelatin over pineapple juice in 2 quart pan to soften. Add salt and sugar. Heat to dissolve gelatin. In 1 cup measure combine reserved pineapple juice, ice cubes and water to make 1 cup liquid. Add to gelatin mixture and stir until ice is melted. Chill about 15-30 minutes to syrupy. Fold in and stir Cool Whip. Add pineapple and banana. Layer over already set blue layer
Red Layer:
1-3 oz pkg strawberry jello
1 cup boiling water
10 oz frozen strawberries
3/4 cup cold water
Dissolve jello in 1 cup boiling water. Stir in frozen strawberries until melted. Add 3/4 cup cold water. Chill to syrupy and use for top layer. Chill whole salad.
Printable Version
CC Original
Blue Layer:
1 T Knox gelatin
pinch salt
1 cup cold water
1/4 cup sugar
1/4 cup fresh lemon juice
1 cup frozen blueberries
Sprinkle gelatin over cold water in 1 quart saucepan. Let sit to soften, add salt and sugar. Heat to dissolve gelatin. Add lemon juice. Drain blueberries into measuring cup, add ice cubes and water to make 3/4 cup liquid. Stir into gelatin mixture until ice is melted; add berries. Pour into 8x8x2" pan and chill until set.
White Layer:
1 T Knox gelatin
pinch salt
1 cup pineapple juice
3 T sugar
1 cup Cool Whip
1 cup crushed pineapple
1 diced banana
Sprinkle gelatin over pineapple juice in 2 quart pan to soften. Add salt and sugar. Heat to dissolve gelatin. In 1 cup measure combine reserved pineapple juice, ice cubes and water to make 1 cup liquid. Add to gelatin mixture and stir until ice is melted. Chill about 15-30 minutes to syrupy. Fold in and stir Cool Whip. Add pineapple and banana. Layer over already set blue layer
Red Layer:
1-3 oz pkg strawberry jello
1 cup boiling water
10 oz frozen strawberries
3/4 cup cold water
Dissolve jello in 1 cup boiling water. Stir in frozen strawberries until melted. Add 3/4 cup cold water. Chill to syrupy and use for top layer. Chill whole salad.
Printable Version
Sunday, June 5, 2011
Mother's Chicken Stuffing Casserole
Contributor: Ruth Eyre
CC Original
4 1/2 - 5 lbs chicken
2 quarts water
1 onion
1 bay leaf
1 carrot
Cook chicken slowly in water with onion, bay leaf and carrot. Grind skin and giblets of chicken. Remove chicken meat form bones in good pieces.
1 small loaf bread
1/2 cup chicken fat
1 diced onion
2 stalks diced celery
1 tsp salt
1 tsp sage
pepper
poultry seasoning
1/2 cup stock
Tear loaf of bread into small pieces. Add skin and giblets to bread. Melt chicken fat. Add diced onions and celery. Cook for 5 minutes and add to bread mixture. Also add remainder of ingredients.
4 cups stock
2 cups milk
1 cup melted chicken fat
1 cup flour
4 eggs
Heat stock and milk, melt fat. Add flour and salt, mix to paste and add heated liquids and cook until thick. Beat eggs and mix with a small amount of thickened sauce and add carefully to balance of sauce. Cook 1 minute. Put dressing into oblong baking dish which is greased. Pour 1/2 sauce over this. Put good-sized pieces of chicken on top and cover with remaining sauce. Melt 4 T butter, mix with 1 1/2 -2 cups bread crumbs and sprinkle over top. Bake at 350 degrees for one hour.
Printable Version
CC Original
4 1/2 - 5 lbs chicken
2 quarts water
1 onion
1 bay leaf
1 carrot
Cook chicken slowly in water with onion, bay leaf and carrot. Grind skin and giblets of chicken. Remove chicken meat form bones in good pieces.
1 small loaf bread
1/2 cup chicken fat
1 diced onion
2 stalks diced celery
1 tsp salt
1 tsp sage
pepper
poultry seasoning
1/2 cup stock
Tear loaf of bread into small pieces. Add skin and giblets to bread. Melt chicken fat. Add diced onions and celery. Cook for 5 minutes and add to bread mixture. Also add remainder of ingredients.
4 cups stock
2 cups milk
1 cup melted chicken fat
1 cup flour
4 eggs
Heat stock and milk, melt fat. Add flour and salt, mix to paste and add heated liquids and cook until thick. Beat eggs and mix with a small amount of thickened sauce and add carefully to balance of sauce. Cook 1 minute. Put dressing into oblong baking dish which is greased. Pour 1/2 sauce over this. Put good-sized pieces of chicken on top and cover with remaining sauce. Melt 4 T butter, mix with 1 1/2 -2 cups bread crumbs and sprinkle over top. Bake at 350 degrees for one hour.
Printable Version
Stir Fried Vegetables
Contributor: Ruth Eyre
CC Original
2 medium carrots cut in match sticks
1 small bunch broccoli, cut 1/2 x 2"
1 medium onion, sliced thin
3 T oil
3/4 tsp salt
1/2 tsp sugar
1-4 oz. can mushrooms
Cook vegetables in oil in hot fry pan, turning to coat all in oil, about 4 minutes. Add salt, sugar and mushrooms with juice. Turn carefully. Cover and steam about 5-6 minutes or until crisply cooked. Serve immediately.
Printable Version
CC Original
2 medium carrots cut in match sticks
1 small bunch broccoli, cut 1/2 x 2"
1 medium onion, sliced thin
3 T oil
3/4 tsp salt
1/2 tsp sugar
1-4 oz. can mushrooms
Cook vegetables in oil in hot fry pan, turning to coat all in oil, about 4 minutes. Add salt, sugar and mushrooms with juice. Turn carefully. Cover and steam about 5-6 minutes or until crisply cooked. Serve immediately.
Printable Version
Sunshine Steak Sandwiches
Contributor: Ruth Eyre
CC Original
Sunshine Bun Steak Sandwiches
1 lb beef steak
2 T cooking oil
1 tsp salt
1/2 tsp garlic
2 T chopped chives
3 stalked celery, chopped
1 T cut parsley
1-4 oz can mushrooms
Brown meat in oil. Cook until tender. Shred meat with 2 forks. Add seasonings and simmer about 10 minutes. Thicken with flour, if not right consistency. Serve on split bun.
Sunshine Buns
1 pkg yeast
1/2 cup lukewarm water
1/2 cup shortening
1/2 cup brown sugar
1 1/2 cups water
1 cup powdered milk
1 cup squash
6 cups flour, sifted
1 tsp salt
Dissolve yeast in warm water. Cream together shortening and sugar. Mix in liquids and squash. Add flour and salt. Mix to soft dough. Knead 10 minutes. Add more flour if needed. Place in greased bowl to rise to double in bulk. Roll on floured board; cut into rounds. Put on baking sheet; let rise 30 minutes. Bake until brown at 350 degrees for 20 minutes.
Printable Version
CC Original
Sunshine Bun Steak Sandwiches
1 lb beef steak
2 T cooking oil
1 tsp salt
1/2 tsp garlic
2 T chopped chives
3 stalked celery, chopped
1 T cut parsley
1-4 oz can mushrooms
Brown meat in oil. Cook until tender. Shred meat with 2 forks. Add seasonings and simmer about 10 minutes. Thicken with flour, if not right consistency. Serve on split bun.
Sunshine Buns
1 pkg yeast
1/2 cup lukewarm water
1/2 cup shortening
1/2 cup brown sugar
1 1/2 cups water
1 cup powdered milk
1 cup squash
6 cups flour, sifted
1 tsp salt
Dissolve yeast in warm water. Cream together shortening and sugar. Mix in liquids and squash. Add flour and salt. Mix to soft dough. Knead 10 minutes. Add more flour if needed. Place in greased bowl to rise to double in bulk. Roll on floured board; cut into rounds. Put on baking sheet; let rise 30 minutes. Bake until brown at 350 degrees for 20 minutes.
Printable Version
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