QM Weekly News & Favorite Recipes

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QM Glenda

Tennessee Tootsies Share Favorite Recipes

Please email your recipes to VQM Karen
at herget445@comcast.net

Old Fashioned Chess Pie
1-1/2 cups Sugar
1 stick (1/2 cup) Margarine
3 whole eggs
1 Tbsp Apple Cider Vinegar
1 tsp Vanilla
1 unbaked Pie Crust
Combine sugar and margarine in sauce pan. Melt over medium heat stirring constantly bringing to a soft boil. Remove from stove. Slowly add well-beaten eggs into mixture. Add vinegar and vanilla. Pour mixture into unbaked pie shell. Bake at 325 degrees for 40 - 50 minutes.
Submitted by QM Glenda Partin

Hash Brown Casserole (Like Cracker Barrel)
10.25 oz can condensed cream of chicken soup
8 oz Colby cheese - grated
1/2 cup melted butter or margarine
1 sm onion - minced
1 tsp salt
1/2 tsp black pepper
2 lb bag frozen shredded hash browns (allow to thaw slightly)
Spray a 13x9x2 baking pan with non-stick cooking spray. In a bowl, combine soup, cheese, butter, onion, salt and pepper. Gently fold the potatoes into the mixture and pour into prepared pan. Bake in a 350 degree oven for 35-40 minutes until heated through and top is browned.
Submitted by VQM Karen Herget from "Robbie's Recipes"

Streuseled Sweet Potatoes & Dried Fruit
2 c. mixed dried fruit, coarsely chopped, (such as apricots, apples, raisins, or dates)
2/3 c maple syrup
1/4 c orange marmalade
1 t. vanilla extract
2 lb. sweet potatoes, peeled, cut into 1/4" slices
1/3 c. all-purpose flour
1/3 c sugar
1/3 c/ brown sugar
6 T. cold unsalted butter, cubed
Pinch of salt
1 c. pecans, chopped
Preheat oven to 375 degrees. Blend fruit syrup, marmalade, and vanilla in a bowl. Simmer potatoes in water to cover for 15 minutes, or just until tender. Drain, add to fruit mixture, and stir to combine, crushing potatoes lightly. Transfer mixture to a 1 1/2 qt. baking dish. Pulse flour, both sugars, butter, and salt together in a food processor until crumbly; toss with pecans and sprinkle over potatoes. Bake for 20 minutes or until browned and bubbly.
Submitted by Mary Ennis

�No Apples, Brown Sugar, or Cinnamon In It� Pineapple Casserole
1 can (20 ounces) pineapple chunks, well drained, juice reserved
3 tablespoons flour
1/2 cup sugar
1 cup (4 ounces) shredded cheddar cheese
1/4 cup (1/2 stick) butter, melted
1/2 cup buttery round cracker crumbs
Mix together 3 tablespoons pineapple juice, the flour and sugar. Add pineapple and cheese. Mix. Pour into a greased casserole.Mix melted butter and cracker crumbs. Sprinkle over pineapple mixture. Cover and bake at 350 degrees for 30 minutes. If a browner top is desired, place under the broiler, but watch carefully so it doesn�t burn. Notes: I doubled the recipe to bring to our Oct bash. To grease the dish I just go ahead and use the stick of butter to do that, before I melt it. I have used pineapple tidbits and crushed � any kind seems to work fine. I usually use extra sharp cheddar, whatever your taste prefers. I used wheat crackers for the casserole I brought, so again, any kind of crackers seems to work.
Submitted by Sally Clowers

Broccoli Salad
1 cup raisins (optional)
12 slices bacon - fried & chopped
� medium red onion
1 bunch broccoli cut up
Dressing:
� cup sugar
� cup apple cider vinegar
1 cup mayonnaise
Combine first four ingredients and mix well. Mix dressing ingredients and pour over salad. Better if made the day before.
Submitted by Karen Herget

Orange Blossom Honey Butter
1/2 cup orange blossom honey
1/4 cup butter, softened
1/4 teaspoon grated orange rind
1/4 teaspoon grated lemon rind
Combine all ingredients in a medium bowl; beat with a mixer at medium speed until blended (about 2 minutes). Serve butter at room temperature. "This simple recipe earned our Test Kitchens' highest rating for its balance of sweet honey, tangy citrus, and creamy butter. Store, covered, in the refrigerator for up to a week. For best results, bring to room temperature and beat with a mixer again before serving. Serve with biscuits or English muffins."
Submitted by Susan Baird from http://www.cookinglight.com/

Christmas Punch � �A blend of juices gives this punch a little Razzle Dazzle.�
2 cups water
2/3 cup granulated sugar
1/2 teaspoon ground cinnamon
In a saucepan, bring water to a boil. Add sugar and cinnamon and stir until dissolved making a simple syrup. Chill.
1 46-ounce can pineapple juice chilled
4 cups cran-apple juice, chilled
1 liter ginger ale, chilled
Just before serving, combine the sugar syrup mixture, juices, and ginger ale in a large punch bowl. Serve over ice. Yield: 25 � 6-ounce servings.
Copied from Carolyn Gass Hardimon, The Recipe Lady from the Belleville �Elegant Swans.�
http://www.bellevilleredhatsociety.org/recipeexchange.html

Red Hat Cranberry Fudge � Craisins, milk, morsels, and nuts are combined for a delicious Society confection.�
3 cups Premier White Morsels
1 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
1 6-ounce package Craisins (sweetened dried cranberries)
2/3 cup chopped pecans
Melt morsels and condensed milk in a nonstick pan over low heat. Remove from the heat and stir in vanilla, cranberries and pecans. Line a 7 x 11 x 2-inch pan with wax paper. Pour in fudge and cool for 3 hours or until set. Yield: About 24 small pieces.
Copied from Carolyn Gass Hardimon, The Recipe Lady from the Belleville �Elegant Swans.� http://www.bellevilleredhatsociety.org/recipeexchange.html

Caramel Apple Avocado Salad
Dressing Ingredients:
1/4 cup T Marzetti Caramel Dip warmed till caramel dissolves
2 tbs water
1/2 cup cider vinegar
1 1/2 tsp ground cumin
1 tsp hot sauce
1/2 tsp salt
1/3 cup vegetable oil
Directions: Mix and refrigerate dressing.
Salad Ingredients:
1 cup pecans toasted and chopped
Iceberg and romaine lettuce combined to equal one head chopped
2 Granny Smith apples coarsely chopped
1/2 cup finely chopped red onion
1 1/2 cups coarsely crumbled tortilla chips
1 avocado peeled and cubed
Directions: Mix salad ingredients adding tortilla chips and avocado last. Then add dressing and toss.
Recipe submitted by Lois Duval

Candied Sweet Potatoes
6 medium sweet potatoes
1 cup brown sugar
1/2 teaspoon salt
1/4 cup butter
1/4 cup water or orange juice
1/2 teaspoon cinnamon
1/4 cup chopped pecans - Optional
Marshmellows - Optional
Cook sweet potatoes - boil or bake. In small saucepan, combine brown sugar, salt, butter, liquid and cinnamon. Heat and stir till bubbling. Cook for approximately 5 minutes. Peel and quarter sweet potatoes and arrange in buttered baking dish. Pour hot syrup over potatoes; top with pecans if desired, and bake in 350 degree oven for 30-35 minutes, basting occasionally. Top with marshmellows and broil just till lightly browned and melted if desired.
Submitted by Karen Herget on behalf of Grandmother.

"Blue Chair" Cranberry Orange Scones
2 cups all purpose flour
10 Tsp sugar divided (7 & 3)
1 Tbsp grated orange peel
2 Tsp baking powder
1/2 Tsp salt
1/4 Tsp baking soda
1/3 Cup cold butter
1 cup dried cranberries
1/4 cup orange juice
1/4 cup half and half
1 egg
1 Tbsp milk
Combine flour, 7 Tsp sugar, orange peel, baking powder, salt and baking soda. Cut in butter until mixture resembles course crumbs. Set aside. In small bowl, combine cranberries, orange juice, half and half and egg. Add to flour mixture and stir until a sift dough forms. On floured surface, gently knead 6-8 times. Put dough into an 8" circle. Cut into 10 wedges (like a pie). Separate wedges and place on ungreased baking sheet. Brush with milk and springle with remaining sugar. Bake at 400 degrees for 12-15 minutes or until lightly browned. Cover with glaze if desired. To make glaze mix 1/2 cup powdered sugar and 1 Tbsp orange juice.
Submitted by Gloria Fairchild from the Blue Chair Coffee House in Sewanee, TN.

Cranberry Cocktail
Place fresh cranberries in a punch bowl. Add equal parts of Freixenet (Brut) Cordon Negro Champagne and Cranberry Juice. If you use an ice ring, make it out of cranberry juice and not water (the water melts and waters it down where it tastes bad). Place several fresh cranberries in flute then fill with the champagne cocktail.
Submitted by Michelle Sutton from the Tullahoma Country Club.

Cinnamon Raisin French Toast Souffl�
1 loaf cinnamon raisin bread, cut into small cubes
12 ounces cream cheese, softened
6 ounces butter, softened
3/4 cup maple syrup, divided
10 eggs
3 cups half-and-half
Cinnamon sugar
Maple syrup
Place chopped cinnamon raisin bread in a well-buttered 13x9-inch glass pan. Mix cream cheese, butter and 1/4 cup maple syrup until smooth. Spread on top of bread, leaving some openings through which to pour egg mixture. This is a thick mixture, so do your best to spread it out with a knife. Beat eggs, half-and-half and 1/2 cup maple syrup. Pour over bread and sprinkle with cinnamon sugar. Cover and refrigerate overnight. Uncover and bake 50 to 55 minutes at 350 degrees. Cut into squares and sprinkle with powdered sugar. Serve with a small pitcher of maple syrup, if desired. Makes 8 to 12 servings.
Copied from the Red Hat Society Website

Lemon Velvet Dessert
2 sticks margarine (room temp)
2 cups flour
1/2 cup chopped pecans
2 8oz packages cream cheese (room temp)
2 cups powdered sugar
2 sm pkgs instant lemon pudding
3 cups cold milk
1 large container Cool Whip thawed
Combine margarine, flour and pecans. Pat in 13x9 pan to form a crust. Bake at 350 degrees for 25 minutes. Cool crust completely. Mix cream cheese and powdered sugar. Spread over cooled crust. With wisk, mix pudding mix and 3 cups milk till thick. Spread over cream cheese layer. Top with Cool Whip. Refrigerate and serve. You could use other pudding flavors and make a completely different taste treat.
Submitted by Karen Herget

Fresh Fruit Pizza
1 (17-ounce) package sugar cookie dough
1 (8-ounce) package cream cheese, softened
1/2 teaspoon almond, lemon or orange extract
3 cups fruit, fresh bananas, pineapple chunks, maraschino cherries, fresh oranges cut into rounds and peeled, blueberries, strawberries and peaches
1/2 cup orange marmalade
Preheat oven to 350 degrees. Roll out cookie dough large enough to cover a round pizza pan. Bake 8 to 15 minutes or until firm. Cool completely. Mix together cream cheese and extract. Spread cream cheese mixture over cooled cookie dough crust. Arrange fruit in circles (like a bulls eye pattern). Slightly warm marmalade and brush over fruit. Serve immediately.
Recipe courtesy of Paula Deen, Food Network

CRANBERRY RELISH
1 1/2 CUPS PURE MAPLE SYRUP
1 TSP GROUND GINGER
4 CUPS CRANBERIES
DASH OF CINNAMON
WASH BERRIES. PUT ALL INGREDIENTS IN LARGE PAN AND BRING TO A BOIL. LOWER HEAT AND COOK APPROXIMATELY 10 MINUTES TIL ALL BERRIES HAVE OPENED. COOL IN PAN THEN IN REFRIGERATOR.
Recipe submitted by Bev King

BROCCOLI SALAD
1 LARGE BROCCOLI (FLORETTES ONLY) OR 1 LARGE BAG OF FLORETTES
1 LARGE ROMAINE LETTUCE, TORN
6 GREEN ONIONS INCLUDING TIPS, THINLY SLICED
1 PINT CHERRY TOMATOES, QUARTERED
SAUTE TOGETHER:
1/2 CUP MARGARINE
1/2 CUP SUNFLOWER SEEDS
3/4 CUP SLIVERED ALMONDS
2 PKGS. BEEF FLAVORED RAMEN NOODLES BROKEN IN PIECES (RESERVE FLAVOR PACKETS)
DRESSING:
1 CUP VEGETABLE OIL (NOT OLIVE OIL)
1 CUP SUGAR
1/2 TSP SALT
1/2 CUP APPLE CIDER VINEGAR
3 TSP SOY SAUCE
FLAVOR PACKETS FROM NOODLE PACKAGES
Recipe submitted by Bev King

CHEESY POTATOES
1 STICK BUTTER OR MARGARINE
2 LBS FROZEN HASH BROWN POTATOES
2 CANS CREAM OF CHICKEN SOUP
1 CUP SOUR CREAM
1/2 CUP MILK
1/2 CUP CHOPPED ONION
2 CUPS SHREDDED CHEDDAR CHEESE
2 CUPS CRUSHED CORN FLAKES
MELT 1/2 STICK OF BUTTER IN 9X13 PAN IN OVEN TO COAT BOTTOM PUT FROZEN HASH BROWNS IN PAN. BE SURE THEY ARE NICELY SEPARATED. BLEND SOUP, SOUR CREAM, MILK, ONION AND CHEESE IN LARGE MICRO WAVEABLE BOWL. MICROWAVE FOR 1-2 MINUTES. IT IS NOT NECESSARY FOR CHEESE TO MELT. POUR OVER POTATOES, SPREAD OUT AND SLIGHTLY MIX IN. DOES NOT HAVE TO BE BLENDED COMPLETELY. MELT 1/2 STICK OF BUTTER IN SAUCE PAN, MIX IN CORNFLAKES AND SPRINKLE OVER POTATOES. BAKE AT 350 FOR 1 1/2 HRS OR UNTIL BUBBLY.
Recipe submitted by Bev King

Frog Eye Salad
1/3 cup uncooked Acine de Pepe Pasta - Cook, drain and cool. This pasta is the "frog eyes." Green food dye is optional.
1 small can (8 1/4 oz) crushed pineapple
1 small can pineapple tidbits
1 small can (11 oz) mandarin oranges
Drain all three and RESERVE juice
3 eggs beaten
1 cup sugar
3 Tbsp flour
1 1/2 cups miniature marshmallows
1 Cool Whip (8 oz)
Mix sugar and flour together for "no lump" sauce. Cook reserved juices, eggs, flour and sugar until thick. Cool completely. Mix fruit, sauce and "frog eyes" together. Refrigerate overnight. Add marshmallows and Cool Whip. Refrigerate and serve.
Recipe submitted by Joyce Farris

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