ROADSIDE RECIPES

BREADS

Preheat oven to 350 degrees

In Corning Ware (or similar) square dish 9x9x2 over low heat melt ¼ lb butter or margarine then remove from heat
Stir in 8oz sour cream - can use 'no fat'
Stir in 2 eggs - beat well
Add 1 8oz(approx) canned corn like niblets drained
Add 1 8oz (approx) creamed corn DO NOT DRAIN and mix
Then add 1 box of Jiffy Corn Muffin Mix and mix well

Bake in the 350 degree oven for 45 to 50 minutes. Test with a toothpick - should be dry (but not TOO dry) Remove from oven. Great hot - warm or cold. Enjoy!

MAIN DISH

/2 lbs lean ground beef or turkey
3/4 cup Quaker Oats (quick or old fashioned uncooked)
3/4 cup finely chopped onion
1/2 cup catsup
1 egg, lightly beaten
1 tablespoon worcestershire sauce or soy sauce
2 cloves garlic, minced
salt and pepper to taste

Heat oven to 350degrees. Combine all ingredients in large bowl: mix lightly but thoroughly. Shape meatloaf mixture into 10 x 6 inch loaf on rack of broiler pan.

Bake 50 to 55 minutes or until meatloaf is to medium doneness. (l160 F for beef,) until not pink in center and juices show no pink color. Let stand 5 minutes before slicing. Cover & refrigerate leftovers promptly and use within 2 days or freeze up to 3 months.

12 slices bacon - cooked and crumbled, 1 cup shredded Swiss cheese, 1/3 cup chopped onion, 2 cups milk, 1 cup bisquick, 4 eggs, ¼ teaspoons salt, 1/8 teaspoon pepper.

Preheat oven to 400 degrees - lightly grease 10" pie plate

Sprinkle bacon, onion and cheese on pie plate - beat milk, bisquick, eggs, salts and pepper with mixer until smooth (about 1 minute) Pour into pie plate.

Bake 35 minutes or until top is golden brown and knife inserted in centered comes out clean. Let stand 5 minutes before cutting. Refrigerate any leftover.

Brown beef, bacon and onion and drain. Add sugars, catsup, mustard and molasses and cook together a few minutes to meld flavors along with the meat. Add beans and mix. Place in casserole dish and bake at 350° for 1 hour. Can also be placed in a crock pot and slow cooked.

SALADS

1 can (20oz) crushed pineapple, undrained - 2/3 cup sugar - Bring this to a boil, and boil for 3 minutes. Add 1 pkg. (3oz) lemon jello and 1 (8oz pkg cream cheese, softened). Stir until combined, cool. Fold in 1 cup diced apples (dice small) ½ to 1 cup chopped nuts (optional), 1 cup chopped celery, 4oz cool whip (more if you like!). Pour into a 9 inch square baking dish, chill until firm. Cut into squares, serve on lettuce leaves. - provides 9-12 servings

1 lb broccoli chipped  -  1 can kidney beans  -  1 medium onion chopped
2 tomatoes chopped  -  1 bottle Italian dressing

Mix all together before serving

1 head of Nappa cabbage sliced thin or large package of precut slaw.
¾ cup of oil  -  ¼ cup of cider vinegar  -  ½ cup sugar
2 Tablespoons Soy sauce  -  1/3 cup sliced almond  -  2 Tablespoons Sesame seeds
1 Package ramen noodles

Warm vinegar and sugar until melted. Add oil and soy sauce. Mix until emulsified. Chill. Crush noodles. Discard seasoning packet. Brown noodles in a little oil. Toast almonds and sesame seeds. Mix all together ½ hour before serving.

1lb spinach, washed & dried - 1 pt strawberries, washed, hulled & sliced - ½ cup sugar - 2 tbsp sesame seeds - 1 tbsp poppy seeds - 1 ½ tsp minced onions - ¼ tsp Worcestershire sauce - ¼ tsp paprika - ½ cup olive oil - ¼ cup balsamic or cider vinegar.

Arrange spinach and strawberries in large bowl. Place next six ingredients in blender. With blender running, add oil and vinegar in slow, steady stream until mixed and thickened. Drizzle over salad and serve immediately, or store in bottle until needed (shake before serving)

SWEETS

Chocolate Frosting

1 lb box of powdered sugar  -  ¼ cup margarine softened  -  ½ cup milk  -  1/3 cup cocoa

Contributed by: Elaine Butten

Creme de Menthe Maize

1st Layer - Chocolate Brownie  1 cup sugar - ½ cup margarine - 4 eggs (beaten) - 1 cup all purpose flour - ½ teaspoon salt - 1 can Hershey's Syrup - 1 teaspoon vanilla - ½ cup chopped walnuts - Mix all ingredients together and pour into a 9 x13 greased pan then bake at 350 ° for 30 minutes.

2nd Layer - Creme de Menthe  ½ cup margarine - 2 cups confectioner's sugar - 4½' tablespoons creme de menthe and several drops of milk if necessary - Mix and spread over brownie layer when brownie is cool.

3rd Layer - Chocolate Icing  6oz chocolate chips - 6 tablespoons margarine - Melt together chocolate chips and margarine in micro and mix well, cool slightly and spread over mint layer. Refrigerate and cut into squares.

Contributed by: June Murphy

FRESH PEACH PIE

1 (9 inch) pie shell, uncooked in deep pie pan
Fresh sliced (very ripe) peaches
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
1 cube butter

Sift together 1 1/2 cups of sugar, 3 tablespoons flour. Beat 3 eggs well; add dry ingredients and 1 teaspoon of vanilla. Slice 1 cube of butter over peaches and pour mixture over peaches. Bake at 450 degrees for 10 minutes and 350 degrees for 1 hour.

Contributed by: Bud Franco

Lemon Chiffon

1 package sugar free lemon Jell-O
1 cup hot water
1 lemon, juice of
1/2 lemon rind grated
1 can evaporated skim milk that has been refrigerated for at least 2 days
1/3 *cup of sugar
1/2 tsp. vanilla
4 oz. low-fat graham crackers, crushed into crumbs

Dissolve Jell-O in hot water, add lemon juice and rind. Mix well. Refrigerate until syrupy. Whip (aerate) evaporated skim milk at high speed on mixer. When fully aerated, add sugar very slowly; when throughly mixed - add vanilla. Mix milk and syrupy Jell-O together. Spread 1/2 of graham cracker crumbs on bottom of 10" spring form pan. Pour milk/Jell-o mixture on top. Top off with remainder of crumbs. Refrigerate for at least 2 hours. To serve, remove sides of pan and put bottom of pan with chiffon on a plate.

Number of servings: 8
Fat: .87 grams/serving
*Sugar subsitute egual to sugar may be used to make it sugar free.
Also, have not used the graham cracker crumbs and it is still good.
OTHER FLAVORS OF JELLO MAY BE USED

Contributed by: Carol Cormier

Mississippi Mud

1 cup margarine  -  -1½ cups chopped nuts (optional)  -  ½ cup cocoa  -  2 cups sugar
4 eggs beaten  -  1½ cups all purpose flour  -  pinch of salt  -  1 teaspoon vanilla
miniature marshmallows

Melt margarine with cocoa over low heat. Combine chocolate mixture, sugar and eggs in large mixing bowl; mix well. Add flour, nuts, salt and vanilla; mix well. Pour into greased and floured 9x13x2 inch baking pan. Bake at 350 degrees for 35 to 40 minutes. Immediately top with marshmallows (I use ½ bag) and cover with chocolate frosting (see recipe above). Cool and cut into squares

Contributed by: Elaine Butten

Moms' Banana Pudding

Layer bottom of 1½ qt casserole dish with NILLA VANILLA WAFERS - Slice a banana on top of the wafers - then put together another layer of NILLA WAFERS which have been made into little sandwiches with 'crunchy' peanut butter in the middle. On top of this, slice another banana then cover with another layer of wafers. Over the top pour 1 can of evaporated milk that has been sweetened with sugar and vanilla. Let this sit for a few hours in the refrigerator and then ENJOY!

Contributed by: Jewell Stafford

Orange Terrine with Strawberry Sauce

1 package ( 3 oz.) Lady Fingers - 2 packages 3 1/2 oz. orange sugar free jello - 1/2 cup boiling water - 1 cup cold orange juice - 1 tsp. grated orange peel - 3 1/4 cups lite cool whip - 1 package ( 10 oz) frozen strawberries(thawed) - 1 cup fresh strawberries

Line 9 x 5 loaf pan with plastic wrap( sides and bottom). Stand lady fingers along 2 long sides (flat side out). Dissolve jello in boiling water. Take one cup orange juice and and add ice cubes to make 1 3/4 cups. Mix withjello and stir until slightly thickened. Stir in orange peel and gently mix in 2 1/2 cups cool whip. Let thichen a bit then spoon into pan. Arrange rest of lady fingers on top. Chill 3 hrs. Remove from pan onto a plate. Slice and serve with remaining strawberries and juice from frozen strawberries.

Contributed by: Donna Brustolon

Strawberry Banana Dessert

3 medium firm bananas , sliced - 1 prepared angel food cake (16 oz) cut into 1" cubes - 1 pint fresh strawberries, halved - 1 package (.6 onunces) sugar free strawberry jello - 2 cups boiling water - 1 1/2 cups cold water - 1 (8 ounce) lite cool whip, thawed

Layer banana slices and cake cubes in a 13 x 9 x 2 in. dish coated with nonstick cooking spray. Place strawberries over cake and press down gently. In a bowl, dissolve jello in boiling water; stir in cold water. Pour over strawberries. Refrigerate for 3 hrs. or until set. Frost with cool whip. Yields: 16 servings

Contributed by: Donna Brustolon

Strawberry Pretzel Dessert

Step 1   3/4 cup melted margarine, 2 cups rolled out pretzels, 3 tablespoons sugar. Mix together and spread in bottom of 9x13 pan. Bake 10 minutes and cool good.
Step 2   8 oz whipped cream cheese (not cake), 1 cup sugar, 8oz cool whip. Mix together and spread on pretzels
Step 3   2 packages (3oz) Strawberry Jello in 2 cups boiling water, 2 (10oz) frozen strawberries (unthawed in refrigerator 10 minutes) Put strawberries in jello and water and break them up. Pour over 2nd mixture and REFRIGERATE!

Contributed by: Peggy Varas