The Glasgow Courier - Serving Proudly As The Voice Of Valley County Since 1913

The Sixth Annual Holiday Cooking 2015

Recipes from Readers of the Glasgow Courier

 

Editor's Note: The response to our request for recipes was so overwhelming, we do not have room for all of them in this week's issue. Recipes will be published in the next issue of The Glasgow Courier. Here is a sampling of some of these delicious recipes.

PHOEBE'S MOLDED ICE CREAM SALAD

By Colleen Barnard, Saco

2 big pkgs. lemon jello

4 c. ice cream (vanilla) 1 qt.

4 c. boiling water (less)

Mix ice cream in hot jello

#2 can crushed pineapple drained

1 c. shredded longhorn cheese

½ c. nuts

Use any flavor ice cream that goes well with the other flavors.(Example – maple nut)

Pour boiling water over jello and stir until disolved. Then stir in ice cream until it is dissolved. When it starts to thicken, stir in pineapple, nuts and cheese, spreading some over top.

THOUSAND ISLAND DRESSING

By Ruby Johnson from

Opheim/Glentana and

Colleen Barnard of Saco

Mix together:

½ c. mayonnaise

1 tbs. chili sauce

1 tsp. minced chives (I use onion)

1 tbs. chopped stuffed olives (green)

1 hard cooked egg (chopped or mashed)

1 tbs. chopped green pepper

1 tsp. vinegar

Double and it makes a pint.

This was Frank McQuiston's recipe – Culinary King from Jan. 11, 1962 Courier

HAMBURGER – VEGETABLE SOUP

From Vivian Wright, Hinsdale

1 lb. hamburger

1 c. onion, chopped

1 c. diced potatoes

1 c. diced carrots

4 c. water

4 tsp. salt

½ tsp. basil

½ tsp. thyme

1 c. sliced celery

1 c. sliced cabbage

1 lg. can tomatoes

¼ c. rice

1 bay leaf

Pepper

½ tsp. chili powder

Fry hamburger and onion together until the meat looses its redness. Drain. Add rest of ingredients and simmer 2 hours.

EASY PARMESAN GARLIC CHICKEN

By Alicia Hoyt

½ c. grated Parmesan Cheese

1 envelope Good Seasons Italian Salad Dressing Mix

6 boneless, skinless chicken breast halves

½ tsp. garlic powder

Mix cheese, garlic powder and salad dressing mix. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish. Bake at 400 degrees for 20-25 minutes or until chicken is cooked through.

BLACK COW

From J.R.'s Party Store

Equal parts of Tres Leches Liqueur, Coffee Tequila OR Espresso Vodka layered in shot glass.

FIREFLY

From J.R.'s Party Store

Champagne glass of New Age White Wine with a splash of Mandarin Vodka. Garnish with an orange twist.

APPLE STREUSEL CHEESE CAKE BARS

From Sheila Malone, Glasgow

1 pouch Betty Crocker Oatmeal Cookie mix

1 c. firm butter

2 8-oz. pkgs. cream cheese

½ c. white sugar

2 tbs. flour

1 tsp. vanilla

1 egg

1 can apple pie filling

½ tsp. cinnamon

¼ c. chopped walnuts

Heat oven to 350 degrees. Spray sides and bottom of 9x13-in. pan with Pam. Pour cookie mix into large bowl. With pastry blender cut in butter until mixture is course. Reserve 1½ c. crumb mixture. Press remaining crumbs in pan. Bake 10 min. Meanwhile, in large bowl beat cream cheese, sugar, flour, vanilla and egg with electric mixer on med. speed until smooth. Spread cream cheese mixture over partially baked crust. In medium bowl mix pie filling and cinnamon (I run a knife through the filling to make the apple pieces smaller). Spread filling evenly over cream cheese mixture. Sprinkle with reserved crumbs over top. Sprinkle with walnuts. Bake 35-40 min. or until golden brown. Cool for about 30 min. Refrigerate to chill for about 30 min. Cut into bars. STORE IN REFRIGERATOR.

 

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