Spring Blossoms

Saturday, January 19, 2008

Sausage Gravy


1 pound sausage
1/4 cup all-purpose flour 2 cups milk
Salt and black pepper to taste
8 prepared biscuits

1. Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.

Baked Beans


- 1 lg can pork n beans
- 1 medium onion, chopped
- 1/3 cup brown sugar
- 1/2 teaspoon paprika
salt & pepper to taste
- 1/4 cup catsup
- 1-1/2 teaspoon vinegar
- 1/3 cup molasses
- 1/4 cup maple syrup
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/3 lb bacon, cut in small cubes


To beans add (cooked chopped onions and bacon )

Put all the other ingredients in a bowl. Mix them, then add about one quart boiling water. Mix well, then pour this mixture over the beans. Add enough boiling water to cover the beans by 1/2".

Cover the dish with a lid or foil, sealing the edges well. Bake at 250° F for about 7 hours. (You may bake at 300° F for 6 hours.)

While the beans are baking, check them every 2 hours to make sure the liquid is not below 1/2" from the top of the beans. If lower, add more boiling water to bring the liquid level to 1/2". Do not add more liquid for the final 2 hours of cooking.

Serve with franks and freshly baked bread.

Cracker Barrel Sweet Potato Casserole


5-1/2 lbs (2.5 kg). sweet potatoes, boiled tender, skinned
8 oz (224 grm). margarine
1/4 cup (60 ml) orange juice concentrate
8 oz (224 grm). brown sugar
1 tbsp (15 ml) grated orange rind


2 oz (56 grm). margarine
7 oz (196 grm). brown sugar
2 oz (56 grm). milk
4 oz (112 grm). pecan pieces


Put potatoes in mixer and add 8 oz (224 grm). margarine, orange juice concentrate, brown sugar, and orange rind.
Blend well.
Put into large greased casserole dish.
Into a saucepan put topping ingredients.
Bring to boil stirring constantly till thickened.
Pour over sweet potatoes in casserole.
Bake at 400 degrees (200 C.) for 20 to 30 minutes.



2 cans water chestnuts drained whole or sliced
1 lb (.5 kg) bacon
1 c brown sugar
1/4 c oil
1/4 c soy sauce
2 T catsup
1 T vinegar
1/4 t vinegar
2 cloves crushed garlic


Pre heat oven to 400 degrees (200 C.) F.
Cut whole water Chestnuts in half.
Put chestnuts in marinade for about 30 minutes.
Cut the bacon strips in half & then take 1 half or 2 sliced chestnuts & roll bacon around, secure with toothpick & roll in brown sugar.
Bake* for about 20 min turning occassonaly.
*bake on foil wrapped deep cookie sheet.
For best results place on cooling rack while baking these are pretty fatty & delicious

Mamie Eisenhower's Chocolate Cake


2/3 cup (150 ml) cocoa
1/2 cup (125 ml) boiling water
2-1/2 cups (600 ml) sifted cake flour
1-1/4 tsp (6 ml) baking powder
1 tsp (5 ml) baking soda
1/4 tsp (1 ml) salt
1/2 cup (125 ml) butter
1 tsp (5 ml) vanilla extract
2 cups (475 ml) sugar
3 egg yolks
1 cup (225 ml) sour milk (See Note)
3 egg whites, beaten to stiff, not dry,peaks

Seven-Minute Frosting:

1-1/2 cups (350 ml) sugar
1/3 cup (80 ml) water
2 egg whites
1 tbsp (15 ml) light corn syrup
1/8 tsp (1 ml) salt
1 tsp (5 ml) vanilla extract
3 oz (84 grm). unsweetened chocolate (optional)


Mix cocoa and water together; set aside to cool.
Sift flour, baking powder, baking soda and salt together; set aside.
Cream butter with vanilla; gradually add sugar creaming thoroughly. Add egg yolks, one at a time, beating throughly after each addition. Add cocoa mixture and beat until well blended.
Beating only until blended after each addition, alternately add dry ingredients in thirds and sour milk in halves to cream mixture.
Fold in beaten egg whites.
Turn batter into 2 prepared 9-inch layer cake pans and spread evenly to edges.
Bake at 375 degrees (200 C.) 25 to 30 minutes, or until cake tests done.
Cool in pan on a wire rack about 10 minutes.
Then run spatula gently around sides of pan.
Cover cake with wire rack and invert.
Lift off pan and immediately turn cake right side up on wire rack.
Cool completely.
Fill and frost with frosting below.

Seven-Minute Frosting:

Combine all ingredients except vanilla in the top of a double boiler; beat with hand rotary or electic beater until blended.
Place over boiling water; beat constantly until mixture will hold peaks.
Remove from water; add vanilla.
Beat until cool and thick enough to spread.

For Seven- Minute Chocolate Frosting: Melt 3 ounces (3 squares) unsweetened chocolate and set aside to cool. Follow recipe above; blend in chocolate when mixture holds peaks.

Note: Add 2 T. vinegar or lemon juice to 1 pint milk. Allow to stand at room temperture 30 minutes, then return to refrigerator.

American Family Cookbook (Culinary Arts Institute)

Apricot Delight


2 cans (5-1/2 ounces each) apricot nectar, divided
1 package (.3 ounces) sugar-free orange gelatin
1 package (1 ounce) sugar-free instant vanilla pudding mix
2/3 cup nonfat dry milk powder
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 loaf (5 ounces) angel food cake, cubed
1 can (15 ounces) reduced-sugar apricot halves, drained and sliced


In a microwave-safe bowl, microwave 1 cup apricot nectar on high for 50-60 seconds or until hot. Sprinkle gelatin over hot nectar; stir until gelatin is completely dissolved, about 5 minutes. Set aside to cool.
In a large bowl, combine remaining apricot nectar and enough water to measure 1-1/4 cups; whisk in pudding mix and milk powder for 1-2 minutes. Let stand for 2 minutes or until soft-set. Whisk in cooled gelatin; fold in whipped topping and cake.
Pour into an 11-in. x 7-in. x 2-in. dish. Refrigerate for 2-4 hours. Garnish with apricot slices. Yield: 8 servings


Apple Coffee Cake


1/2 cup butter, softened
1 1/2 cups sugar, divided
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
1 medium apple, peeled and thinly sliced

In a large mixing bowl, cream the butter and 1 cup sugar until light and
fluffy. Add eggs, one at a time, beating well after each addition. Beat in
vanilla. Combine the flour, baking powder, baking soda and salt; add to the
creamed mixture alternately with sour cream, beating well after each
addition. In a small bowl, combine the nuts, cinnamon and remaining sugar,.
Spread half of the batter into a well-greased 10-inch tube pan with
removable bottom. Top with apple slices; sprinkle with half of the nut
mixture. Top with remaining batter and nut mixture. Bake at 375° for 40 to
50 minutes or until a toothpick inserted near the center comes out clean.
Cool in pan for 30 minutes. Carefully run a knife around edge of pan to
loosen. Lift cake with removable bottom from pan. Cool completely. Before
serving, carefully remove cake from pan bottom.

Recipe from Taste of Home's Magazine
Submitted by Oriana Churchill,
Londonderry, New Hampshire.

Oven Barbecued Chicken

3/4 cup catsup
1/4 cup vinegar
2 tablespoons instant onions
3 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1/2 cup water
4 chicken breasts
Combine above ingredients. Simmer 10 minutes. In a 9x13 inch Pyrex dish, arrange chicken skin side up. Pour sauce over chicken. Bake at 350° for 60 minutes. Baste midway. Nana's Tip: Skinless, boneless chicken breasts will work for this recipe. If you use skinless chicken, add 1 tablespoon of cooking oil. Use less vinegar to suit your tastes.

As an alternative, substitute 1/4 cup of white wine for the 1/4 cup of vinegar

Recipe from: Nana's Kitchen

Oven Fried Fish

Weight Watcher Points – 2 points*
Makes 6 servings

1/2 cup crushed corn flakes
1/2 teaspoon celery salt
1/8 teaspoon onion powder
1/8 teaspoon paprika
Dash of pepper
1 pound catfish or other fish fillets
1 tablespoon plus 1 teaspoon skim milk
Vegetable cooking spray

Combine corn flakes, celery salt, onion powder, paprika and pepper in a shallow dish. Dip fillets in milk' dredge with cereal mixture. Place fillets in a baking dish coated with cooking spray. Bake at 350 degrees or until fish is lightly browned and flakes easily when tested with a fork.

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