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Examiner
  • Dixie Ryan: A warm oven beats winter cold

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  • We have survived Christmas and New Year’s Day and that is amazing. I guess I am assuming you all survived the holidays, but we all hang in there together so I know you are fine.
    It would seem as if we don’t have any holidays until Valentine’s Day so we should all be happy, happy, happy. I sure am!
    It seems as if I am locked in for a while. I do not drive in snow or ice so that leaves me at home. I have plenty of food in the freezer and a lot of propane, so guess that is sufficient for me.
    Quick peanut butter cookies
    1 cup peanut butter 1 box yellow cake mix 2 Tablespoons water 1/2 cup shortening 2 eggs
    In a large mixer bowl, cut peanut butter and shortening into dry cake mix, using low speed. Add eggs and water. Form dough. Use 1 tablespoon dough for each cookie. Shape into 1 1/2 inch balls. Place on ungreased cookie sheet and flatten each with a fork. Bake in 350 degree oven for 15 minutes. Cool thoroughly. Serves 4 1/2 dozen.
    Good peach cobbler
    8 cups sliced fresh or frozen peaches 1/2 cup butter (no substitutes) softened 1 cup sugar 1 cup all purpose flour Cinnamon-sugar
    Place the peaches in an ungreased 12 x 9 x 2 inch baking dish; set aside. In a mixing gowl, cream butter and sugar. Add flour and mix well. Sprinkle over the peaches. Sprinkle with cinnamon sugar. Bake at 325 degrees for one hour or until the topping is golden brown. Serve warm. Yield 8-12 servings.
    Extremely easy good apple crisp
    1 can (21 ounces) apple pie filling 2 Pepperidge Farm Oatmeal Raisin or Soft Baked Raisin Cookies 1/2 cup chopped walnuts (optional) 2 Tablespoons margarine or butter, melted Spoon pie filling into 1 quart casserole Mix cookies, walnuts and margarine. Spoon over filling. Bake at 400 F. 15 minutes or until warm. Serve with ice cream or frozen yogurt. Serves 6
    Chicken salad
    (left over turkey works well too)
    2 cups cubed cooked chicken 2 celery ribs, chopped 2 cans (2 1/4 ounces each) sliced ripe olives, drained 1/4 cup diced pimientos, drained 2/3 cup mayonnaise 2 to 3 Tablespoons sugar 2 teaspoons lemon juice 1/2 teaspoon ground mustard 1/4 to 1/2 teaspoon salt, optional 1 can (2.8 ounces) French-fried onions Lettuce leaves
    In a bowl combine chicken, celery, olives and pimientos. In a small bowl, combine the mayonnaise, sugar, lemon juice, mustard and salt if desired. Pour over chicken mixture and stir to coat. Cover and refrigerate for at least 2 hours. Just before serving stir in onions. Serve over lettuce.
    Now I have given you several good tasty recipes that are very simple and not a lot of time is needed to make them. I kind of like that simple and to the point.
    Page 2 of 2 - As I look out the window the sun is shining and it look really nice outside. The news just announced however that it is 30 degrees and going to below zero tonight so I think I will stay in and make a few recipes for cookies. I hope you have a warm place to watch television and just PRAISE GOD for all our blessings.
    See you next week.
    Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.
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