Wonton Sausage Appetizers

1 lb pork sausage            

1 med red pepper, diced            

1 med green bell pepper, diced           

1 bunch green onions, chopped

1 pkg wonton wrappers*

1 C shredded Colby cheese

1 C ranch dressing

Preheat oven to 350°. 

Lightly grease muffin pan (mini or regular size). 

Place 1 square wrapper in muffin cup, mold to fit. 

Prebake the wonton wrapper 5-6 minutes until set. 

Remove from oven.

Brown sausage in skillet, drain, set aside. 

Lightly sautee peppers until tender. 

Add green onions, cheese, and ranch dressing. 

Return meat to mixture and stir.

Once the mixture is ready, fill wonton wrappers with 1 tsp mixture. 

Return to oven. 

Bake an additional 6-8 minutes until golden brown. 

Repeat until mixture is used.

* Wonton wrappers usually found in the produce section with oriental foods or in freezer case near Filo dough

Kathie's Bread

1 C Bread Flour    

1 Pkg Yeast (Rapid Rise)    

1 ½ tsp Salt  

¼ c Or Less Sugar

1 C Hot Water

1 Egg White

3 Tbsp Margarine, Melted

1-2 C Bread Flour

Mix yeast, salt, sugar and 1 C flour. 

Add hot water. Mix. 

Add egg white. Beat with slotted spoon. 

Add melted margarine. Beat. 

Add flour to make stiff. 

Kneed. 

Cover and let rise in warm spot until double in size. 

Punch down. 

Make into rolls, cinnamon rolls, or bread loaves. 

Let rise again until double. 

(Total pre-baking time is approximately 2 hours.) 

Bake at 350° for about 20 minutes or until golden brown. 

To make cinnamon rolls: 

Roll out half the dough. 

Spread with melted butter, cinnamon, and sugar. 

Roll up and slice. 

Place in baking pan covered with melted butter, brown sugar, and drizzled with pancake syrup. 

Or place in greased pan and frost the cooked rolls with powdered sugar, melted margarine, and water.

One cup of wheat flour can be substituted for one of the cups of bread flour if desired. 

Olivia's French Bread

3½-4 C All-purpose Flour, divided            

1 Pkg Yeast            

½ Tbsp Salt            

½ tsp Sugar            

1½ Tbsp Margarine, Melted

1¼ C Warm Tap Water

Baste top with:

1 Egg White

1 Tbsp Cold Water

Toasted Sesame Seeds (optional)

In large bowl mix 1¼ C flour, yeast, salt and sugar. 
Add margarine. 
Gradually add warm tap water to dry ingredients and beat 2 minutes, scraping bowl occasionally. 
Stir in enough additional flour to make a stiff dough. 
Form into a ball and let rise to about double in size. 
Turn out onto lightly floured board. 
Knead a few times to form a ball. 
Divide into 2 pieces. 
Roll into a 15 by 8 inch oblong. 
Roll up tightly as for jelly roll. 
Press down some. 
Place 2 loaves on greased cookie sheet. 
Let rise again. 
Bake 25 minutes at 425°. 
If recipe is doubled, bake two loaves at a time. 

Spoon Bread

1 C Corn Meal, White Or Yellow            

½ tsp Salt  

1 C Cold Milk            

2 C Milk

2 Eggs

3 Tbsp Margarine

Preheat 1½ qt casserole with about 2 Tbsp margarine in 350° oven. (Do not spray pan with non-stick spray.)  

Mix corn meal and salt in cold milk. 

Heat 2 C milk in sauce pan.  

Add corn meal mixture and cook until it thickens (about 5 min). 

Beat eggs. 

Add margarine to egg mixture. 

Add small amount of hot mixture to eggs. Stir. 

Add eggs to the hot mixture. 

Pour into heated casserole dish. 

Bake at 350° for 50 minutes. 

Sweet Potato Marshmallow Casserole

5 med. sized sweet potatoes, baked and peeled

¼ C margarine            

⅓ C brown sugar            

1 tsp cinnamon             

½ tsp salt

¼ tsp nutmeg

Miniature marshmallows

Beat all ingredients except marshmallows with electric mixer. 

Spoon into lightly greased 1½ qt casserole. 

Cover and bake at 350° for 30 minutes. 

Uncover, sprinkle with marshmallows and bake about 5 minutes or until marshmallows are lightly browned.

Twice Baked Potatoes

Potatoes  

Milk

Margarine 

Salt

shredded cheese (optional)

paprika (optional)

Preheat oven to 350°. 

Bake potatoes until they can be easily poked with a fork.  

Remove one potato from oven. 

Cut potato in half. 

Scoop potato into bowl, getting as much as possible without breaking the skin. 

Save potato skins. 

Repeat with remaining potatoes.

Mash potatoes according to taste. 

Add shredded cheese if desired. 

Spoon mashed potato mixture into saved potato skins.  

Top with additional cheese or paprika if desired. 

Potatoes can be refrigerated or baked immediately.

Bake stuffed potatoes in 350° oven until warm. (approximately 15 minutes if baked immediately or 30 minutes if refrigerated.)

Whipped Cream for Pies or Cakes

1½ C heavy whipping cream

½ C powdered sugar

1 tsp vanilla extract

           

Beat whipping cream at low speed with electric mixer until foamy.

Add powdered sugar and vanilla. 

Beat at high speed until soft peaks form.

Optional: Mix some mini chocolate morsels into the filling for a chocolaty surprise.

Pumpkin Pie

2 Eggs                      

1½ C Pumpkin (One Can)            

1⅔ C Evaporated Milk

1½ tsp Pumpkin Pie Spice (*Or Substitute As Below)

¾ C Sugar

½ tsp Salt

          

Mix all together. 
Bake 15 minutes at 425° and then 35 minutes at 350°. 
Test for doneness: knife inserted into center of pie will come out clean. 
Top with whipped cream or Cool Whip.

*Substitute for pumpkin pie spice is 1 tsp. Cinnamon, 1/2 tsp ginger, and 1/4 tsp cloves. 

Meringue for Cream Pies

3 Egg Whites

⅛ tsp Cream Of Tartar

6 Tbsp Sugar

Whip egg whites to froth. 

Add cream of tartar. 

Whip to peaks. 

Add sugar (1 tsp at a time). 

Brown in 375° oven.

Keep in mind that humidity can make meringue limp and sticky, so aim to make it on a dry day for best results. Also, beat egg whites until they are frothy before adding any sugar. Then add the sugar gradually to allow it to dissolve or it could sop the meringue surface. Make sure all ingredients are at room temperature and utensils are clean. A large metal bowl works best.

Hack's Coconut Cream Pie

1½ C Milk, Scalded

½ C Sugar (or more) 

¼ - ½ C Flour

¼ tsp Salt

3 Eggs, Separated

½ To 1 C Coconut

2 Tbsp Butter

1 tsp Vanilla

6 Tbsp Sugar, (for egg whites)

To prevent the milk from burning, optionally heat it in the microwave before pouring into sauce pan.

Mix sugar, flour, and salt together; then stir into milk. 

Cook until it starts to thicken; take off heat. 

Pour a few tablespoons into egg yolks, then pour all into mixture. 

Cook 3 or 4 more minutes or until quite thick. 

Add butter, vanilla, and 1/3 of egg whites (beaten). 

Then add coconut. 

Pour into baked pie shell. 

To make meringue, beat egg whites adding one Tbsp sugar at a time until the meringue is stiff and holds peaks. 

Top with meringue and coconut.

Brown in oven at 400° for 10 minutes or so.

French Silk Pie

¼ Lb Butter            

¾ C Sugar            

1 Oz Pre-Melted Unsweetened Chocolate*        

1 tsp Vanilla

2 Chilled Eggs

Use electric mixer. 
Cream butter and sugar. 
Add chocolate and vanilla. 
Add chilled eggs one at a time, beating 2 minutes after each. 
Pour into baked pie shell and chill one hour. 
Top with whipped cream (See Whipped Cream recipe) or cool whip. 

* If Pre-melted unsweetened chocolate is not available, use solid unsweetened chocolate and melt it carefully over boiling water or in the microwave. Let it cool, but not harden, before adding it to the butter and sugar.