Past Recipes of the Month

CRANBERRY MEATBALLS

1lb ground meat
1 egg
1 cup unseasoned bread crumbs
1 Tbsp soy sauce
1 small onion finely chopped (equaling about 1 1/2 Tbsp)
1 can jellied cranberry sauce
½ cup cranberry juice
½ cup ketchup
¾ cup brown sugar
1 cup sauerkraut juice (1/2 cup vinegar may be substituted)
1 Tbsp corn starch

Pre-heat oven to 350^o degrees.

In a mixing bowl combine ground beef, egg, bread crumbs, soy sauce and onion. Once ingredients are combined shape into meatballs. (Use a melon ball spoon to get the appropriate size). Place meatballs into an 11X13 baking dish. Bake in pre-heated oven for 15 20 minutes or until brown. 

In a saucepan (large enough to accommodate the sauce ingredients and the meatballs), on medium heat, melt down the cranberry sauce. Once melted add the ketchup, brown sugar and cornstarch. Stir constantly until all ingredients are melted together. Slowly add the 1 cup of sauerkraut juice (or ½ cup vinegar). Finally add the cranberry juice. Let simmer (stirring frequently) for about 20 minutes) 

Slowly add the meatballs to the sauce mixture. Let meatballs and sauce simmer together for about 15- 20 minutes.

CORNSTARCH ICING

3 Tbsp cornstarch
1 cup milk
1/2 cup margarine
1/2 cup shortening
1 cup sugar
1 tsp vanilla

1. Cream sugar, margarine and shortening.

2. Pour milk in saucepan and slowly add cornstarch, tablespoon at a time over low heat.

3. Stir constantly until thick.

4. Cool 5 minutes.

5. Add a small portion cornstarch, milk mixture to sugar, margarine and shortening and mix using electric mixer. Continue doing this until cornstarch, milk mixture is completely added.

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1ST PRIZE WINNER
SAMANTHA CAGLE'S FRENCH APPLE CAKE

3 cooking apples pared
2/3 cup sugar
1 Tbsp all purpose flour
1/2 tsp ground cinnamon
2 Tbsp butter or margarine melted
2 Tbsp lemon juice
1 pkg white cake mix
3 large eggs
1/3 cup oil
1/4 cup water

1. Preheat oven 350 degrees. grease 13x9x2 inch pan.

2. Arrange apples in pan. mix sugar, flour and cinnamon. Sprinkle over apples. Combine melted butter and lemon juice; drizzle over apples.

3. Place dry cake mix, eggs, oil, and water in large mixer bowl. Mix cake as directed on package. Turn batter into pan over apples and spread evenly

4. Bake at 350 degrees for 40 to 50 minutes or until toothpick inserted in the center comes out clean. Cool 1 to 2 minutes in pan. serve warm

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SPINACH DIP IN HAWAIIAN BREAD

8 oz frozen spinach, thawed
1 cup sour cream
1/2 cup mayonnaise
1 packet dried vegetable soup mix
1 loaf of round Hawaiian bread

Squeeze excess water from spinach. Mix spinach, sour cream, mayonnaise, and dried vegetable soup mix together in a bowl. Hollow a round hole in the center of the top of the bread. Fill with the dip mixture and place bread lid on top.

Refrigerate.

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BEER BATTER CHICKEN

3/4 cup beer
2 1/2 lb broiler-fryer chicken
vegetable oil
2 eggs
1/4 cup flour
3/4 cup cornstarch
1 tsp baking powder
3/4 tsp salt
1 1/2 tsp vegetable oil
1/4 tsp garlic powder
1/2 cup water

Let beer stand at room temperature until flat, about 45 minutes. Cut chicken into pieces; cut each breast half into halves. Pour enough water on chicken in Dutch oven just to cover. Heat to boiling; reduce heat. Cover and simmer 25 minutes. Remove chicken from broth; drain and pat dry.

Heat oil (2 to 3 inches) in deep-fat fryer  to 375 degrees. Beat egg whites until stiff. Beat beer, flour, cornstarch, baking powder, salt, garlic powder, egg yolks and water until smooth. Fold egg whites into beer mixture.

Dip chicken pieces one at a time into batter. Fry 3 or 4 at a time until golden brown, 5 to 7 minutes.

8 servings.

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MYRTLE'S APPLE PIE

2 cups flour
1 tsp salt
2/3 cups crisco
5-7 Tbsp cold water

Put flour and salt together, cut in crisco with pastry blender or 2 knives. Cut until size of peas - sprinkle 1 Tbsp of water at a time over part of mixture (make hole in middle). Mix while adding water. Toss with fork, repeat until moist. Form into ball and split in half. Roll out on floured table.

Filling - 6 apples, 1 cup sugar, 2 Tbsp cinnamon, dash of nutmeg, 2 Tbsp butter.

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CREAMED ONIONS

3 medium sized onions
2 Tablespoons butter or margarine
2 Tablespoons all-purpose flour
1 cup half and half
1 teaspoon garlic pepper
Sprinkle of Lowery's seasoning salt

Peel and quarter onions. Boil until clear.

Sauce - Mix remainder of  ingredients in a saucepan and stir until thick. Add onions to sauce.

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HEAVENLY POTATOES

15 medium sized Idaho potatoes
1 medium onion grated
1 cup melted butter
1/2 pint whipping cream
1 pint half and half
1 cup milk, as needed
salt
white pepper
paprika

Day 1
Parboil potatoes for 20 minutes. Cool and refrigerate overnight.

Day 2
Peel and grate potatoes into a shallow 3 quart casserole dish. Mix in onions, handling as little as possible. Pour butter, creams and milk over all, season to taste and stir gently. Cover and chill.

Day 3
Remove casserole dish from refrigerator 2 hours before baking. Sprinkle with paprika and bake at 325 degrees for one hour.

Serves 8 to 12.

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ARTICHOKE HOT SPREAD
1 can artichoke hearts, drained & chopped
2 Tbsp finely chopped onions
1/4 cup shredded parmesan cheese
Hellman's or Best real mayonnaise to moisten

Place into au gratin dish or flat casserole and bake at 350 degrees for 15 minutes or until bubbly and sprinkle with more cheese and paprika. Serve hot with melba toast.

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GINGERBREAD GIRL/BOY COOKIES
1/2 cup shortening
2 1/2 cups all purpose flour
1/2 cup sugar
1/2 cup molasses
1 egg
1 Tbsp vinegar
1 tsp baking powder
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves

In mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, add all other ingredients. Beat till thoroughly combined. Beat in remainig flour. Cover and chill for 3 hours or till easy to handle. Divide the chilled dough in half. On a lightly floured surface, roll half of the dough at a time 1/8 inch thick. Cut into desired shapes with a 2 1/2-3 inch cookie cutter. Place 1 inch apart on a greased cookie sheet. Bake in a 375 degree oven for 5 to 6 minutes or until edges are lightly browned. Cool on the cookie sheet for 1 minute. Remove and cool on a wire rack. If desired, decorate cookies with icing and decorative candies.

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