*Winter Collection*
1 cinnamon stick
6 whole cloves
6 whole dried allspice berries
1 qt. apple juice
3/4 cup apricot nectar
4 tbs brown sugar
+Dash of salt
+Dash of nutmeg
+Orange wedges for garnish
1. Place filter in coffee basket & fill with brown sugar, allspice, cloves, cinnamon stick, salt, nutmeg & orange wedges. Pour juice into coffee pot. Brew & serve hot.
(Source: unknown (Xmas mug) & kappboom wallpaper photo)
*2014 Collection*
2 TB butter
1 cup shredded cabbage
1 cup shredded carrots
1-1/2 cup tomatoes
1/2 cup sliced onions
1 pound pork steak
2 TB flour
1-1/2 tsps salt
1/4 tsp pepper
1 cup milk
1 cup water
1. Place butter in bottom of casserole. Mix vegetables together; put one-third of them in casserole. Cut pork steak into 4-6 pieces. Place one-half of the meat on top of vegetables.
2. Sprinkle one-half of the flour, salt and pepper mixed together, over meat. Add another one-third of vegetables, the remainder of the meat and remainder of flour mixture.
3. Top off with last one-third of the vegetables; pour milk and water over all. Bake in slow oven, 300 degrees, 3 hours.
NOTE: A slow cooker would be good also. Cook on low 8-10 hours.
(Source; Dorothy Dean & kappboom photo)
*2014 Collection*
1-1/3 cups sifted flour
1-1/2 tsps baking powder
3/4 tsps salt
2/3 cup milk
1 egg, well beaten
1-1/2 cups corn, drained*
1. Sift together the flour, baking powder, and salt. Blend milk and egg; add gradually to dry ingredients. Stir in drained, whole kernel corn.
2. Drop from tablespoon into deep, hot fat, 375 degrees. Fry 2-5 minutes, drain on absorbent paper. Serve with maple syrup. Makes 4-6 servings.
*Fresh cut corn, cut off the cob (either raw or cooked), may be substituted for canned corn.
(Source: Dorothy Dean & kappboom photo)
*2014 Collection*
3/4 cup thick dairy sour cream or mayonnaise
2 TB chopped parsley
1/4 cup chopped olives
2 TB chopped pickle
1 TB grated onion or chopped chives
1. Combine and beat to blend. Makes about 1-1/4 cups.
(Source: Dorothy Dean & kappboom photo)
*2014 Collection*
3 TB shortening
3 medium onions
2 pounds beef stew meat or short ribs
1-1/2 tsp salt
1/4 tsp pepper
1/2 tsp thyme
3 TB ketchup
1-1/2 cups cider or apple juice
3 potatoes
6 carrots
1. Melt shortening in skillet or Dutch oven. Brown onions in hot fat, push aside and brown meat. Add salt, pepper,thyme and 1 cup of cider. Cover and cook very slowly until meat is tender, 2-3 hours.
2. Pare and cut potatoes and carrots into sixths; add to meat, sprinkle with extra salt and pepper. Add remaining cider or apple juice; cover and cook 30-45 minutes, or until vegetables are tender. Serves 6.
(Source: Dorothy Dean & kappboom photo)
*2014 Collection*
1 pound ground beef
1 cup corn flakes
1 tsp salt
1/8 tsp pepper
2 eggs, beaten
1/4 cup ketchup
1 TB Worcestershire sauce
1/2 cup milk
1 cup raisins
1/3 cup grated cheese
1. Mix in order given, all the ingredients except the cheese. Turn into greased baking dish; sprinkle grated cheese over the top. Bake, uncovered, in moderate oven, 350 degrees, for 1 hour.
(Source: Dorothy Dean & kappboom photo)
*2014 Collection*
4 medium eggs
6 TB sugar
1/2 tsp salt
1-1/4 cups double-strength coffee
1-1/4 cups nonfat milk
1. Beat eggs slightly; add sugar, salt, coffee and milk. Stir until blended. Pour into custard cups and place in pan. Surround cups with boiling water up to the level of custard. Bake at 350 degrees about 40 minutes, or until custard is set. Serve cold. Six servings.
(Source: Dprothy Dean & kappboom photo)
