Blueberry Pie

Blueberry Pie             From Ruby Smith

1 Baked pie Shell

3/4 C Sugar

#T Cornstarch 
1/4 cup water

1/4t salt

4c blueberries

1T butter

1T lemon juice

Whipped cream [optional

Mix dry ingredients in sauce pan; add water and ONLY 2 cups of the

berries.Cook over medium heat, stirring constantly, until mixture comes

to a boil and is thickened. Mixture should be clear and thick. Remove

from heat and stir in butter and lemon juice.Cool. Place remaining 2 cups of

uncooked blueberries in pie shell. Top with cooked blueberry mixture. Chill and

garnish with whipped cream.

Sesame Asparagus

Sesame Asparagus                                          From: Debbie Dyckman

2 ½ lbs fresh asparagus, cut diagonally into bite-sized pieces

¼ c. butter (I used real butter)

2 tablespoons lemon juice

2 tablespoons sesame seeds, lightly toasted

2 teaspoons Oriental sesame oil

Salt and pepper to taste

Cook asparagus until just tender in boiling water. Drain and rinse well with cold water; pat dry. (This may be done several hours ahead, storing the asparagus in the refrigerator.)  Melt butter and stir in lemon juice, sesame seeds, sesame oil, salt and pepper. Add asparagus and toss until coated. Serve hot.

Ice Box Sandwiches

Icebox Sandwiches

1pkg. instant vanilla pudding

2 c. cold milk

2 c. whipped topping

1 c. mini semi-sweet chocolate chips

Graham cracker squares

Mix pudding and milk according to package directions and refrigerate until set. Fold in whipped topping and chocolate chips. Place crackers on baking sheet; top each with about 3 Tbl. Filling. Place another graham cracker on top. Freeze for 1hr. or until firm. Wrap individually in plastic wrap; freeze. Serve frozen.

German Chocolate Brownies

German Chocolate Brownies

 ½ c. butter

4oz. German sweet chocolate (broken in squrs.)

½ c. sugar

1 tsp. vanilla extract

2 eggs (lightly beaten)

1 c. all purpose flour

½ tsp. baking powder

¼ tsp. salt

Topping:

2 Tbl butter

½ c. packed brown sugar

1 c. flaked coconut

½ c. chopped pecans

2 Tbl. Corn syrup

2 Tbl. Milk

 
In saucepan, melt butter and chocolate, stirring until smooth. Cool slightly. Add sugar and vanilla; mix. Beat in the eggs. Mix in flour, baking powder and salt. Pour into a greased 9x9” pan. Bake at 350 for 18-22min or until brownies test done. For topping, combine butter and brown sugar in a bowl. Add coconut, pecans, corn syrup and milk; mix well. Put on top of warm brownies evenly. Broil several inches from heat for 2-4min until top it brown/bubbly.

Snickerdoodles

Snickerdoodles

1½ c. sugar

1c. butter (softened)

1 egg plus 1 egg white

2 3/4 c. flour

1 tsp. baking soda

¼ tsp. salt.

Topping: Sugar, cinnamon

In a mixing bowl, cream sugar and butter until fluffy. Add egg and egg white; beat well. Combine the dry ingredients; add to creamed mix and beat well. Inna small bowl, combine topping ingredients. Shape dough into a walnut size ball and roll in topping. Place on baking sheet and bake at 400 for 8-10min. Cookies will puff up and flatten as they bake.

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

1c. sugar

½ c. butter

1 egg

½ c. peanut butter

2 Tbl. Milk

½ tsp. salt

1tsp. baking soda

1 ¼ c. flour

1 tsp. vanilla

1 ½ c. rolled oats

6oz. chocolate chips

Mix sugar and butter well and then mix all other ingredients in together. Bake at 350 for 8-10mins. Do not over bake!

Shanghai Beef

Shanghai Beef

10oz Birds Eye Chinese style stir-fry vegetables

1 tsp. ginger

2Tbl. Oil

1Tbl Soy sauce

¼ c. water

1 garlic clove (minced)

1tsp. cornstarch

½ lb. flank steak (cut into strips)

Remove seasoning pouch from vegetable pack. Combine ginger, soy sauce, and garlic in a small bowl; add beef and toss. Heat oil in skillet or wok. Add beef and stir fry until lightly browned. Stir in vegetables, reduce heat; cover and simmer for 3min. Stir once. Sprinkle contents of seasoning pouch over vegetables. Combine water and cornstarch; pour into skillet. Cook and stir about 1min until thickened. Makes about 3 servings. Serve with rice.