Acorn Squash
Acorn Squash
Cut squash in half and remove the seeds
Cut 1 strip of bacon into 1/4-inch wide pieces in each
half
3 Tablespoons butter in each half
3 Tablespoons brown sugar in each half
Put on baking sheet with foil under squash to catch spills. Bake open side up in 350 degree oven for approximately 1 hour or until tender.
Acorn Squash
Acorn Squash
Cut squash in half and remove the seeds
Cut 1 strip of bacon into 1/4-inch wide pieces in each
half
3 Tablespoons butter in each half
3 Tablespoons brown sugar in each half
Put on baking sheet with foil under squash to catch spills. Bake open side up in 350 degree oven for approximately 1 hour or until tender.
Cauliflower-Broccoli Salad
Cauliflower-Broccoli Salad
1 head cauliflower
1 large bunch broccoli
1 cup chopped celery
1 cup raisins
1/2 cup nuts, chopped
1 1/2 cups salad dressing or mayonnaise
3/4 cup sugar
6 T. vinegar
Cut florets off the cauliflower and broccoli. Add celery, raisins, and nuts. Mix salad dressing, sugar, and vinegar. Pour over vegetable mixture. Stir and chill.
Cauliflower-Broccoli Salad
Cauliflower-Broccoli Salad
1 head cauliflower
1 large bunch broccoli
1 cup chopped celery
1 cup raisins
1/2 cup nuts, chopped
1 1/2 cups salad dressing or mayonnaise
3/4 cup sugar
6 T. vinegar
Cut florets off the cauliflower and broccoli. Add celery, raisins, and nuts. Mix salad dressing, sugar, and vinegar. Pour over vegetable mixture. Stir and chill.
Cinnamon Butter
1/2 cup softened butter
1/2 cup packed brown sugar
1/4 tsp. nutmeg
1 Tablespoon cinnamon
Beat together until fluffy and put in covered container in the refrigerator. Goes great with dessert crepes or on toasted English muffins.
Cinnamon Butter
1/2 cup softened butter
1/2 cup packed brown sugar
1/4 tsp. nutmeg
1 Tablespoon cinnamon
Beat together until fluffy and put in covered container in the refrigerator. Goes great with dessert crepes or on toasted English muffins.
Cookies Quick-Style Beans
Cookies Quick-Style Beans
1 - 28 oz. can oven-style baked beans, drained
1/2 cup Cookies Western Style Bar-B-Q Sauce
1/4 cup packed brown sugar
1 tablespoon Cookies Flavor Enhancer
1/2 cup finely chopped onion, optional
4 slices bacon, crisp-cooked and crumbled, optional
In a large saucepan, combine the beans, BBQ Sauce, brown sugar, Flavor Enhancer, and, if desired, onion. Cook, stirring occasionally, over medium heat until heated through. If desired, stir in bacon.
Cookies Quick-Style Beans
Cookies Quick-Style Beans
1 - 28 oz. can oven-style baked beans, drained
1/2 cup Cookies Western Style Bar-B-Q Sauce
1/4 cup packed brown sugar
1 tablespoon Cookies Flavor Enhancer
1/2 cup finely chopped onion, optional
4 slices bacon, crisp-cooked and crumbled, optional
In a large saucepan, combine the beans, BBQ Sauce, brown sugar, Flavor Enhancer, and, if desired, onion. Cook, stirring occasionally, over medium heat until heated through. If desired, stir in bacon.
Corn Casserole
Corn Casserole
2 eggs
1 - 8 oz. carton dairy sour cream
1/2 cup margarine, melted
1 pkg. corn bread mix
1 - 15 oz. can whole kernel corn, drained
1 - 15 oz. can cream-style corn
Beat eggs well. Add sour cream, margarine, and corn bread mix; stir well. Fold in drained corn and cream-style corn. Grease a 2-quart baking dish. Pour mixture into dish. Bake, uncovered, in a 350 degree oven for 30 minutes or until set.
Corn Casserole
Corn Casserole
2 eggs
1 - 8 oz. carton dairy sour cream
1/2 cup margarine, melted
1 pkg. corn bread mix
1 - 15 oz. can whole kernel corn, drained
1 - 15 oz. can cream-style corn
Beat eggs well. Add sour cream, margarine, and corn bread mix; stir well. Fold in drained corn and cream-style corn. Grease a 2-quart baking dish. Pour mixture into dish. Bake, uncovered, in a 350 degree oven for 30 minutes or until set.
Corn on the Cob Batter
Corn on the Cob Batter
1 cup white flour
1 cup yellow corn meal
2 tablespoons Cookies Flavor Enhancer
1 tablespoon sugar
1 can beer
Cut ear of sweet corn in half. Put on a stick. Roll 1/2 ear of corn around in batter. Deep fat fry in 375 degree oil for 3 to 4 minutes or until done. Can also use batter on onion rings, pepper rings, fish or anything you desire.
Corn on the Cob Batter
Corn on the Cob Batter
1 cup white flour
1 cup yellow corn meal
2 tablespoons Cookies Flavor Enhancer
1 tablespoon sugar
1 can beer
Cut ear of sweet corn in half. Put on a stick. Roll 1/2 ear of corn around in batter. Deep fat fry in 375 degree oil for 3 to 4 minutes or until done. Can also use batter on onion rings, pepper rings, fish or anything you desire.
Frozen Cucumbers
Frozen Cucumbers
2 qt. sliced cucumbers, peeled
2 T. salt
1 large onion
1/2 cup vinegar
1 1/2 cup sugar
Prepare cucumbers. Salt and add onion. Cover with water and refrigerate 24 hours in covered container. Drain well. Add vinegar and sugar, then refrigerate for 24 hours. Put in containers and freeze. When ready to use, thaw and serve cold.
Frozen Cucumbers
Frozen Cucumbers
2 qt. sliced cucumbers, peeled
2 T. salt
1 large onion
1/2 cup vinegar
1 1/2 cup sugar
Prepare cucumbers. Salt and add onion. Cover with water and refrigerate 24 hours in covered container. Drain well. Add vinegar and sugar, then refrigerate for 24 hours. Put in containers and freeze. When ready to use, thaw and serve cold.
Grilled Corn on the Husk
Grilled Corn on the Husk
4 ears fresh corn on the cob
2 tsp. corn oil
2 tsp. chopped fresh herbs, such as thyme,
marjoram, savory, and/or chives
Cookies Flavor Enhancer, to taste
Gently pull the husks back from corn but do not detach them. Pull off and discard the corn silk, then return the husks to their original positions, covering the ears. Soak the corn in water to cover for 30 minutes. Grill corn directly over medium coals for 25 to 30 minutes, turning occasionally. Discard the husks and brush corn with oil. Sprinkle with herbs and Flavor Enhancer.
Grilled Corn on the Husk
Grilled Corn on the Husk
4 ears fresh corn on the cob
2 tsp. corn oil
2 tsp. chopped fresh herbs, such as thyme,
marjoram, savory, and/or chives
Cookies Flavor Enhancer, to taste
Gently pull the husks back from corn but do not detach them. Pull off and discard the corn silk, then return the husks to their original positions, covering the ears. Soak the corn in water to cover for 30 minutes. Grill corn directly over medium coals for 25 to 30 minutes, turning occasionally. Discard the husks and brush corn with oil. Sprinkle with herbs and Flavor Enhancer.
Homemade Horseradish
Homemade Horseradish
1 1/2 cups peeled horseradish root, cut into small pieces
1 cup vinegar (prefer cider vinegar)
3 teaspoons sugar
3/4 teaspoon salt
Put in blender and pulse till you get the desired texture. Put in a jar and store in your refrigerator. Try to use it within a couple of months. After that it loses some of its taste.
Serve horseradish on 1/4" thick grilled ribeye steak on small buns (can be grilled in grill pan on stovetop) seasoned with Cookies Flavor Enhancer.
Homemade Horseradish
Homemade Horseradish
1 1/2 cups peeled horseradish root, cut into small pieces
1 cup vinegar (prefer cider vinegar)
3 teaspoons sugar
3/4 teaspoon salt
Put in blender and pulse till you get the desired texture. Put in a jar and store in your refrigerator. Try to use it within a couple of months. After that it loses some of its taste.
Serve horseradish on 1/4" thick grilled ribeye steak on small buns (can be grilled in grill pan on stovetop) seasoned with Cookies Flavor Enhancer.
Jalapeno Jelly
Jalapeno Jelly
12 to 15 jalapeno peppers
1 1/2 cups cider vinegar
5 to 6 cups sugar
green food coloring
certo (to thicken)
Cut stems off of peppers, blend with the vinegar in blender. Put in 2 quart pan with sugar and brint to boil. Turn off heat and let sit for 20 minutes. Skim off foam and bring back to a boil. Add green food coloring and certo. Put in sterilized jars and seal. If you don't want it as hot, remove the seeds from the peppers first (make sure you wear rubber gloves).
Serve Jalapeno jelly on toast with peanut butter and Flavor Enhanced bacon.
Jalapeno Jelly
Jalapeno Jelly
12 to 15 jalapeno peppers
1 1/2 cups cider vinegar
5 to 6 cups sugar
green food coloring
certo (to thicken)
Cut stems off of peppers, blend with the vinegar in blender. Put in 2 quart pan with sugar and brint to boil. Turn off heat and let sit for 20 minutes. Skim off foam and bring back to a boil. Add green food coloring and certo. Put in sterilized jars and seal. If you don't want it as hot, remove the seeds from the peppers first (make sure you wear rubber gloves).
Serve Jalapeno jelly on toast with peanut butter and Flavor Enhanced bacon.
