Recipes

Ladies, we would like to fill this page with wonderful recipes that are time tested and taste tested. To email a recipe in just click on the following link and email it to us. email

Pineapple Smoothie
By: Florence Turgeon
1 (20 oz.) can unsweetened pineapple chunks
1 c. buttermilk
2 tsp. vanilla extract
1/3 c. sugar or equivalent in sugar substitute
mint leaves (optional)

*Drain pineapple, reserving 1/2 cup juice ( you may discard the rest or save for another recipe). Freeze pineapple chunks. Place juice, buttermilk, vanilla, sugar (or substitute) and frozen pineapple into a blender container. Blend until smooth. Pour into glasses and garnish with mint if desired. Serve immediately.
Yield: 5 servings

Coffee Smoothie
By: Ruth Eichler
1 tsp. freeze dried instant coffee granules
1c. skim milk
1c. low-fat vanilla ice cream
4 ice-cubes, crushed
1 tsp. hazelnut flavoring syrup OR other coffee flavoring syrup
1 or 2 tsp sugar, optional

*Dissolve coffee granules in skim milk in small bowl; let stand 1 minute. Pulse milk mixture, ice cream, ice and syrup in blender until smooth. Add sugar, if desired. Pour into 2 glasses.
Nutritional Facts:
151 calories, 2 g fat, 7 g protein, 26 g carbohydrates, 1 g fiber, 63 mg sodium

Wild Rice And Cranberry Dressing With Sausage and Pumpkin Seeds (or Almonds)
Submitted by Karl Wagner, (because I wanted to get the ball rolling…)
6 cups bread crumbs (your choice)
1/2 cup pumpkin seeds (or slivered almonds)
3/4 pound smoked sausage (kielbasa)
2 large onions, chopped
1 teaspoon dried rosemary, crushed
1 teaspoon dried sage leaves, crumbled
1 1/3 cups wild rice
4 to 6 cups chicken broth
1 12-ounce package fresh cranberries
1 tablespoon melted butter

Dry bread cubes in a 350 degrees F. oven by spreading on a shallow baking pan and baking for 20 minutes, until lightly browned.
Toast pumpkin seeds (almonds) by spreading on a cookie sheet and baking in a 350 degrees F. oven for 10 minutes, shaking pan occasionally.
Sauté sausage, onions, and herbs in a large skillet until onion is tender, about 10 minutes.
In large saucepan, combine wild rice with four cups chicken broth, bring to a boil, cover and lower heat to a simmer. Cook for 45 minutes, stirring occasionally. Drain rice, reserving liquid.
In large bowl, combine breadcrumbs, pumpkin seeds (almonds), sausage mixture, wild rice and cranberries; place in a 13x9-inch baking dish.
Measure reserved broth and add enough additional broth to make three cups; drizzle over dressing.
Cover with foil and bake in a 350-degree oven for 40 minutes, until heated through.
Uncover, drizzle with melted butter and bake for 10 minutes more.

Pumpkin Cake
Submitted by Elizabeth Collins
4 Eggs
2 C. pumpkin cooked
2 C. flour
2 C. sugar
1 C. oil
2 tsp. cinnamon

Combine eggs, sugar & oil. Add flour, cinnamon & pumpkin. Bake in bundtpan at 305 degrees for 1 1/2 hours. Serve with cool whip or cream cheese frosting.

Frosting:
1 pkg. 8oz cream cheese
1 C. powdered sugar
4 Tbsp. melted butter
1 tsp. vanilla flavoring
Beat until smooth and spread on cake.

Pecan Pie
Submitted by Lisa Thomas
Ingredients:
3 eggs
1 cup Karo Light or Dark Syrup
1 cup Sugar
2 Tablespoons margarine, melted
1 teaspoon vanilla
1/8 teaspoon salt
1 cup pecans
1 (9-inch) unbaked pastry shell

Directions:
Beat eggs slightly in a small bowl with mixer at medium speed. Beat in corn syrup, sugar, margarine, vanilla and salt. Stir in pecans. Pour filling into pastry shell. Bake in 350 degree oven for 55-65 mintues or until knife inserted halfway between center and edge comes out clean. Cool. If desired, serve with whipped cream.