CORN FRITTERS

*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)

CREAMY TARTAR SAUCE

*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)

HARVEST BEEF STEW

*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)

Country Sun Meat Loaf

*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)

BAKED COFFEE CUSTARD

*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)

2014 RECIPES ARE COMING SOON!!

(photo-kappboom wallpaper photo)

Creme Brulee French Toast

*New Years Collection*

Serve this with fresh blueberries or other favorite berries.

1 stick (1//2 cup) unsalted butter
1 cup packed brown sugar
2 TB corn syrup
8 oz country-style bread or Vienna bread
5 large eggs

1-1/4 cups half-and-half
1 tsp vanilla extract
1 tsp Grand Marnier, optional
1/4 tsp salt

1. In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth, and pour into a 9-inch-by-13-inch baking dish. Cut six 1-inch thick slices from the bread, reserving ends for another use, and trim crusts, if desired. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

2. In bowl whisk together eggs, half-and-half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

3. Preheat the oven to 350 degrees and bring the french toast mixture to room temperature.

4. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, about 35-40 minutes. Serve hot french toast immediately. YIELD: 6 servings.

(Source: epicurious.com/by Susan Selasky, McClatchy-Tribune & kappboom wallpaper photo)