August 3, 2009

Ella’s Kitchen

I recently received a letter from a reader that enjoys the recipes, but would really like to know the size of the cans or boxes of the ingredients and the amount the recipe will serve. I am sure that this would be helpful to many of the readers – especially if it is something really different. I am one of those cooks that often uses the recipe as a loose guideline – then do my own thing. And yes, I have had some disasters! Some recipes need to be very precise- bread, cake, pie crust, pasta – many of the items that are made from scratch. Others can have a wide range of amounts – salads and casseroles come to mind. But even these should have some guidelines as to the size of the ingredient. A can of pineapple can be as little as 1/3 cup to as much as 2 cups. A can of tuna used to be only 6 1/4 oz. Now you can get huge cans. Knowing how many a recipe will serve is helpful if you are planning a meal or need to take something to a potluck. A general rule of thumb is that a vegetable or side serving is equal to 1/3 cup, a main dish is equal to 1/2 or 2/3 cup.


Butterscotch Cheese Cake Bars
by Diane Quiram of Durant, IA

1 12oz pkg butterscotch flavored morsels
1 teaspoon vanilla
2 cups Graham cracker crumbs
1 cup margarine or butter
1 8oz pkg cream cheese
1 cup chopped nuts
1 14oz can of sweetened condensed milk
1 egg

Preheat oven to 350 degrees In medium sauce pan, melt butterscotch chips and margarine. Stir in crumbs and nuts. Press half the mixture into a greased 9X13 pan. In large mixing bowl, beat cheese until fluffy. Beat in condensed milk, vanilla and eggs. Mix well. Pour into prepared pan, top with remaining crumbs mixture. Bake 25 to 30 minutes or until tooth pick comes out clean. Cool to room temperature. Chill before cutting into bars. Refrigerate leftovers. Serves 18 to 24.

Bryan’s Potatoes
by GayAnn Wright of Davenport, IA

1 2 lb. package of Lynden Farms (HyVee) frozen tater rounds
1 16 oz. carton sour cream
1 10 1/2 oz can cream of celery soup
1/4 cup minced onions
2 Tbs garlic powder
2 cups shredded sharp cheddar cheese

In a 9 X 13 baking dish combine sour cream, soup, onions and garlic powder. Mix in tater rounds. Top with cheese. Cover and bake at 375 degrees for1 hour. Serves 9 to 12 depending on serving size.

Mexican Fudge
by Jason Caldwell of East Moline, IL

1 1 lb. Monterey Jack – shredded 1 1 lb. cheddar – shredded
6 eggs – beaten 5 oz can evaporated milk
4 oz. can diced green chilies – drained

Mix cheese together and put half in a greased 8 X 12 baking dish. Sprinkle chilies over cheese. Then top with rest of cheese. Mix eggs and milk together and pour over cheese. Bake 350 35-40 minutes. Let stand 20 minutes cut into 1″ squares.

Glazed Meat Loaf
by Mary Price of Milan, IL

1 1/2 pounds lean ground beef
1/2 pound sausage
1/2 cup barbecue sauce
1 small onion, finely chopped
2 eggs, slightly beaten
3/4 cup crushed cracker crumbs
1 teaspoon parsley flakes
1 teaspoon salt
1/4 teaspoon allspice

Mix all ingredients together. Place into center of 9×12 inch baking pan, which has been sprayed with Pam. Mold mixture into a loaf. Bake 30 minutes at 350 degrees. Remove from oven and spread glaze on top:

  • Three tablespoons brown sugar.
  • One teaspoon dry yellow mustard.
  • One fourth teaspoon nutmeg.
  • One fourth cup ketchup (mix all ingredients together in small bowl until mixture is smooth).

Return meat loaf to oven and bake another 45 minutes. You can substitute barbecue sauce for the glaze if desired. I use the 93% lean ground beef from Fareway and their own bulk sausage. Serves 8.

It’s time again for our quarterly bonus recipes. Enjoy these wonderful recipes and congratulations to the readers who submitted them. They win $20.00 in coupons to either Miss Mamies or Mo Brady’s.

Sauerkraut and Bean Slaw
by Carol Wilkerson of Fulton, IL

16 oz can of sauerkraut, drained
8 oz can sliced green beans, drained
1/2 cup chopped onion
1/4 cup shredded carret
2 Tblsp diced green pepper
2/3 cup sugar
1/2 cup vinegar

In large bowl combine first 5 ingredients. In small pan combine sugar & vinegar, bring to boil. Pour over sauerkraut, stir. Cover and refrigerate overnight. This makes only about 3 cups, so I usually double the recipe and add extra green peppers.

Peach Cobbler Bread
by Paula Young of East Moline, IL

1/3 cup butter or margarine, softened
1 cup sugar
2 eggs
1/3 cup water
1 teaspoon vanilla extract
1/2 teaspoon salt
1/8 teaspoon almond extract
1 2/3 cups all purpose flour
1 cup diced peeled peaches (I used frozen, but thawed)
1 teaspoon baking soda
1/ teaspoon baking powder
1/2 cup chopped peacans

2 tablespoons chopped pecans
2 tablespoons brown sugar

Cream butter and sugar, add the eggs one at a time, beating well. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder-gradually add to the creamed mixture. Stir in pecans. Pour into greased 9 inch X 5 inch X 3 inch loaf pan. Combine topping ingredients: sprinkle over batter. Bake 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from ban to a wire rack.

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