What's cooking Suzanne?
Franklin County Times
Christmas is not even a week away and we are ready, right?
Well, if you aren't, we have some good last minute easy recipes for you. The ingredients in this weeks recipes will be easy to find in our area.
An old friend Janet Jolly gave the Jefferson Biscuits recipe to me, at the grocery store. She acquired the recipe from a friend and was so generous to pass it on to me. It is a quick, delicious biscuit.
Included also is a good, easy meat dish, and an appetizing salad. With hot biscuits you will have a good quick meal. I hope you fancy the holiday sweets. Relish every day as you prepare your Christmas treats. What a joyous season.
1 c. self-rising flour
1 small carton whipping cream
In a small bowl, mix flour and whipping cream. Sprinkle flour on your counter top and roll out the dough so you can cut it. With a medium size cutter, cut out the biscuits. There will be about 10. Place on an greased cookie sheet and bake at 400 for about 10 minutes or until slightly brown. Delicious.
Carolina Sunset Cranberry Raisin Bread
1 c. flour
1 t. baking powder
1/4 t. baking soda
1/4 c. sugar
1/4 t. salt
1/2 c. raisins
1 c. (8oz. can) whole or jellied cranberry sauce
2 T. melted fat or oil
Mix dry ingredients in a bowl. Add raisins. Stir in egg, cranberry sauce, and fat or oil. Add dry ingredients to cranberry mixture. Stir just until mixed. Pour into greased loaf pan. Bake at 350 degrees about 45 minutes until browned.
Baked Orange Pork Chops
2 lb. lean, thick pork chops
salt and pepper
2 T. flour
1/2 c. orange juice
1 or 2 oranges, thinly sliced
Arrange chops in casserole. Sprinkle with salt, pepper and flour, and top with orange slices. Pour orange juice over top. Cover and bake in preheated oven at 350 for 1 1/2 hours, or until done.
Country Style Salad
1/2 head iceberg lettuce
1/2 crumbled bacon
2 c. hard-cooked eggs
2 T. chopped onion
1/4 c. melted butter
1 t. salt
1/4 t. cayenne pepper
2 t. sugar
1/4 c. vinegar
In a bowl, break lettuce into bite-sized pieces. In a jar, combine sugar, salt, cayenne, vinegar and butter and shake well. Add remaining ingredients to lettuce. Pour dressing over salad before serving.
Refrigerated Fruit Cake
1 box graham crackers, crushed
1 can Eagle Bran milk
1 c. raisins
1 c. walnuts
1 c. coconut
1 small bottle cherries
1 c. pecans
Mix all ingredients together, using cherry juice if needed. Press into mold and chill.
Christmas Cut-Out Cookies
1 c. sugar
3/4 c. oleo or butter
1 t. vanilla extract (or lemon extract)
1 1/2 c. flour
1 t. baking powder
1 t. salt
Mix first 4 ingredients. Stir in the rest. Cover and refrigerate at least one hour. Heat oven to 400. Roll dough out fairly thin on a lightly floured area. Cut into desired shapes. Place on un greased cookie sheet and bake until very lightly browned, about 6 to 8 minutes. Remove immediately and let cool. Makes 4 dozen.
Cocoa Kiss Cookies
1 c. butter or margarine, softened
3/4 c. sugar
1 t. vanilla
1 2/3 c. all-purpose flour
1/4 c. Hershey's Cocoa
1 c. finely chopped pecans
about 54 Hershey's Kisses
Beat together first 3 ingredients. Mix flour and cocoa and mix with other mixture. Add pecans and beat until blended.
Refrigerate dough one hour. Heat oven to 375. Unwrap chocolate candy. Mold tablespoon of dough around each chocolate piece, covering completely. Shape into balls. Place on un greased cookie sheet. Bake 10 minutes or until set. Cool 1 minute and remove from cookie sheet to a wire rack. Cool. Roll in powdered sugar. Roll in sugar again just before serving.
Rudolph's Christmas Sugar Cookies
1 (16.5 oz.) pkg. refrigerated sugar cookie dough
36 semisweet chocolate mini morsels
18 red cinnamon candies
Roll dough to about 1/2 inch thickness. Cut dough with a 3 inch round cutter and place 2 inches apart on un greased baking sheets.
Using thumb and forefinger, pinch opposite sides of each slice about 2/3 of the way to shape the face. Use pretzels for antlers. You will have to break them. Bake until lightly brown. Remove and press in 2 chocolate mini morsels for eyes and 1 red cinnamon candy for nose. Let cool. Let cool on wire racks until completely cool.
Bacon and cheese Delux
1/4 cup Kraft fat-free mayonnaise
2 tablespoons finely chopped onion
6 tablespoons Oscar Mayer or Hormel Real Bacon Bits
1 cup plus 2 tablespoons (4 1/2 ounces) shredded Kraft 2 Percent Milk Cheddar cheese
8 slices reduced-calorie white or whole-wheat bread
Plug in and generously spray both sides of double-sided electric contact grill with butter-flavored cooking spray and preheat for 5 minutes. Meanwhile, in a medium bowl, combine mayonnaise and onion. Add bacon bits and Cheddar cheese. Mix well to combine. Evenly spread about 1/4 cup cheese mixture over 4 slices of bread, then top each with another slice of bread. Evenly arrange sandwiches on prepared grill. Lightly spray top of sandwiches with butter-flavored cooking spray. Close lid and grill for 3 to 4 minutes or until bread is toasted and filling is hot. Serve at once. Serves 4.