The Kuntry Koop Kitchen Table
Full credit and
acknowledgments
will always be posted with your recipe submission.
submitted by:Ellen
6 crisp apples
6 wooden skewers
1/2 cups granulated sugar
2 cups light corn syrup
1/4 teaspoon red food
coloring
10 drops oil of cinnamon
Wash and dry apples,
remove
stems. Insert skewers. Combine sugar, corn syrup and food
coloring
in top half of double boiler. Cook directly over low heat stirring
until
sugar dissolves, about 4 minutes. Cover and cook slowly about 8
minutes.
Uncover, cook without stirring to hard crack stage (300 degrees)on
candy
thermometer. Stir in flavoring. Place top of double boiler over
boiling
water in lower part of pan. Turn each apple in syrup to coat, twirl
apple
to spread coating evenly letting excess syrup drip back into pan.
Set apples on buttered waxed paper. If syrup thickens reheat over
direct heat.
Better Homes & Gardens
submitted by:Angie J.
1 cup cottage cheese
1 (3 oz) package lime jello
1 1/2 cups hot water
1/2 cup mayonnaise
1/2 cup whipping cream
3/4 cups chopped nuts
3/4 cups crushed pineapple
2 tablespoons sugar
Dissolve Jello and sugar in hot water. Let set in refrigerator until quivery stage. Whip cream, mayonnaise, add Jello and whip together. Add nuts, pineapple, and cottage cheese. Return to refrigerator and allow to become firmly set. Serve on lettuce leaf topped with whipped cream and maraschino cherry.
Note:I think many of us grew up with this recipe.
submitted by:Amber
A quick-bread recipe
especially
suited to breakfast; make it thenight before for best flavor.
Serves 8 (1 loaf)
1 1/2 cups all-purpose
flour
1 cup whole wheat flour
1/2 cup natural bran cereal
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground ginger
1 1/3 cups buttermilk
3/4 cup sugar
1/4 cup vegetable oil
1 large egg
1 teaspoon grated orange zest
2 Gala or Golden Delicious
apples, cored and chopped
Heat oven to 350 degrees
F.
Grease a 9- by 5-inch loaf
pan. In medium bowl, combine
both flours, the bran cereal,
baking soda, baking powder,
and ginger. In large bowl,
beat buttermilk, sugar,
vegetable
oil, egg, and orange
zest.
Add flour mixture to
buttermilk
mixture, stirring just until combined. Fold in apples. Spread batter in
prepared pan and bake 45 to 50 minutes or until wooden pick inserted in
center comes out clean. Cool bread in pan 10 minutes.
Cool completely before
serving.
submitted by:Marie
4 medium potatoes, cooked
and
sliced
4 strips bacon, cubed
1 tablespoon onion
3 eggs
3 tablespoons milk
1/2 teaspoon salt
1 cup ham, cooked and cubed
2 medium tomatoes, peeled
and cut in wedges
Fry bacon and onions in a
large
frying pan. (Drain off some of the grease). Add potatoes, blend eggs
with
milk and salt. Stir in ham. Add tomatoes to the egg mixture. Pour over
potatoes. Place in greased 9x13-inch
pan. Bake at 350° for
30 minutes or until eggs are set.
submitted by:Kaye
2 lbs. round steak
3 Tbs. flour
1 c. whole milk
1 c. water
1-1/2 tsp. salt
3/4 tsp. black pepper
flour seasoned with salt
&
pepper
Cut steak into serving
size
pieces. Dredge in flour seasoned with salt &
pepper. Brown in
skillet
in fairly deep hot oil until golden and crispy on
both sides. Remove
with
slotted spoon and set aside. Pour off all but 1/3
of grease from frying.
Stir in flour, salt and pepper and blend well until
mixture is browned.
Stir in milk and water and cook, stirring, until gravy
is thickened. Add
steak
back to pan. Cover and cook on low heat until meat is very
tender.
Serves 4
submitted by:Susan
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 4-5 lb bottom round roast
3 tablespoons vegetable oil
1 can (12 oz) cola
12 oz. chili sauce
2 tablespoons
Worchestershire
sauce
2 tablespoons hot pepper
sauce
Preheat oven to 325F. In a small bowl, combine the salt, pepper, and garlic powder; rub over surface of roast. In a Dutch oven, heat the oil to hot and brown roast on all sides. Transfer roast to roasting pan. Combine all the remaining ingredients; pour over roast. Cover and roast for 2 1/2-3 hours until tender.
submitted by:Sheila
Yield: 6
6 Chicken thighs
1 cn Golden mushroom soup
Pull the skin off the
thighs.
(Not as hard as it sounds, it usually just
peels off.) Rinse in cold
water.
Put in crockpot.
Pour in one can of golden
mushroom soup and 1 can water.
Cook on high at least 4
hours
or until chicken falls off bones.
Remove bones.
submitted by:Peggy
Makes 6 servings
1-1lb. pkg. (about 6
cups)
shredded cabbage and carrots
3/4 lb. lean ground beef (do
not brown)
1/2 tsp. salt
1/4 tsp. pepper
1 medium onion finely chopped
1 cup long grain rice
1 28oz. jar chunky spaghetti
sauce
1/2 cup water
1/4 tsp. dried basil leaves,
crushed
1/4 tsp. seasoned salt
Place 1/2 of cabbage in 5
qt.
crockpot. Crumble ground beef over top.
Sprinkle with 1/4 tsp. salt
and 1/8 tsp. pepper. Evenly distribute chopped onion, then rice over
all.
Top with remaining cabbage, salt and pepper.
Combine spaghetti sauce,
water,
basil and seasoned salt; pour over cabbage.
Cover and cook on low 5-6
hours or until rice is tender.
submitted by:Trish
Recipe
By
: Southern Living, September 1997
Serving Size : 10
7
medium red potatoes -- about
3 pounds
2
cups light
cheddar
cheese
8
ounces fat-free ranch dressing
1
tablespoon prepared mustard
6
green onion -- chopped
1
medium red bell pepper --
chopped
2
slices bacon -- cooked and
crumbled
Coat potatoes with
vegetable
cooking spray; pierce several times with a
fork.
Bake at 400 for
45-minutes
or until tender. Cool and cut into 1-inch
cubes.
Combine 1-1/2 cups cheese, dressing and next 3 ingredients in a large bowl;add potatoes, tossing gently. Sprinkle with bacon and remaining 1/2 cup cheese.
Yield: 8 servings
8-inch round cakepan
Vegetable cooking spray
1 cup plus 2 teaspoons
sifted
cake flour, divided
1/2 cup 1% low-fat milk
1 tablespoon margarine
2 eggs, separated
1/2 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup seedless blackberry
jam
2 teaspoons powdered sugar
Coat an 8-inch round cakepan with cooking spray; dust pan with 2 teaspoons flour; set aside. Heat milk and margarine over medium-high heat in a heavy saucepan to 180 deg or until tiny bubbles form around edge. (Do not boil.)
Remove from heat; set aside. Beat egg whites (at room temperature) at high speed of an electric mixer until foamy.
Add 1/2 cup sugar, 1
tablespoon
at a time,
beating until stiff peaks
form. Add yolks; beat well. Combine remaining flour, baking powder, and
salt. With mixer at low speed, add to egg white mixture alternately
with
milk mixture, beginning and ending with flour mixture. Stir in
extracts.
(batter will be thin.) Pour batter into prepared pan.
Bake at 350 deg for 28 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely. Using a serrated knife, split cake in half horizontally; place bottom layer, cut side up, on a serving plate. Spread with jam; top with remaining layer, cut side down. Place paper doily on top; sift powdered sugar over doily.
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