Picnic Recipes

See part 1

of the pan, and continue to arrange the raspberries in concentric circles
until the surface of the mousse is covered. Spread the remaining raspberry
mousse over the raspberries, invert the third layer of genoise onto the
mouse, and brush it with the remaining framboise. Spread the remaining
white chocolate mousse over the genoise (the pan will be completely full)
and chill the cake, its surface covered with a sheet of wax paper, for at
least 6 hours or overnight. Remove the side of the pan, peel the plastic
wrap carefully from the side of the cake, and transfer the cake with a
spatula to a serving plate.

Garnish the cake:

Arrange some of the raspberries around the top edge of the cake, mound the
white chocolate curls in the center, and garnish the bottom edge of the
cake with the remaining raspberries and the mint sprigs.

Make the white chocolate genoise:

Line the bottom of a greased 8 1/2-inch springform pan with wax paper,
grease the paper, and dust the pan with flour, knocking out the excess. In
a metal bowl set over a pan of barely simmering water melt the white
chocolate with the butter, the vanilla, and 3 tablespoons water, stirring
until the mixture is smooth. Remove the bowl from the heat and let the
mixture cool. Into a bowl sift together the flour and the salt. In a large
bowl with an electric mixer beat the eggs with the sugar on high speed for
5 minutes, or until the mixture is triple in volume and forms a ribbon when
the beaters are lifted. Fold the flour mixture into the egg mixture until
the batter is just combined and fold in the white chocolate mixture gently
but thoroughly. Pour the batter into the pan, smoothing the top, and bake
the cake in the middle of a preheated 350�F. oven for 25 minutes, or
until a tester comes out clean. Transfer the cake to a rack, run a sharp
knife around the edge, and remove the side of the pan. Invert the ca ke
onto another rack and remove the wax paper. Reinvert the cake onto the rack
and let it cool completely.
Yields
1 servings

1 lb Ground beef 1 Onion cube
2 ts Flour 1 c Boiling water
2 ts Vegetable oil Salt and pepper to taste
10 oz Can sliced mushrooms, 3 1/2 c Sasoned mashedpotatoes
-drained 11 oz Pkg mixed vegetables,
1 Beef cube -cooked

Brown beef and flour in hot oil. Drain of excess fat. Stir in mushrooms,
Oxo beef cubes disolved in boiling water, salt and pepper. Turn into a
6-cup baking dish. Top with mixed vegetables ( reserve some for garnish
later), then mashed potatoes. Run tines of fork though potato for
decorative effect. Bake at 375 degrees F. for 30 minutes. Garnish with
remaining vegetables.

Yields
5 servings

1 ea Keebler Ready Crust Graham 1 qt Vanilla ice cream; softened
-Cracker pie crust (6 oz.) 1/4 c Cashews; chopped
1/2 c Creamy peanut butter 1 oz Chocolate fudge topping
1/4 c Honey

Mix peanut butter and honey. Stir mixture into softened ice cream.
Spoon half of ice cream mixture into pie crust. Sprinkle with half
of chopped cashews. Drizzle 4 oz. fudge sauce over cashews. Spoon
remaining ice cream mixture into pie crust. Sprinkle with remaining
cashews. Drizzle 2 oz. fudge sauce over cashews.

Freeze until firm, about 6 hours. Garnish with whipped topping and
additional fudge sauce, if desired.

Preparation Time: 15 minutes. Freezing Time: 6 hours.

From Keebler Ready Crust(tm) Graham Cracker pie crust label.
Yields
1 servings

1 pk Yeast
3 c Better for Bread white flour
1 ts Salt
1 ts Sugar
1 c Water (very warm)
1 c Sourdough starter

Put all the ingredients into pan in the order listed. Select either
the “white” or “oat/French” bread setting, turn the brown control on
the side all the way up to the darkest setting and push start. Use
“regular” cycle instead of “Turbo.” At 2,500-foot altitude, remove 2
tbs. bread flour and substitute it with 2 tbs. Gluten.

Yields
12 Servings

8 oz Wholewheat flour
3 oz Oatmeal
3 oz Bran
5 oz Brown sugar
1/2 ts Ginger
1/2 ts Allspice
4 oz Vegetable margarine
1/4 pt Cold water

Preheat oven to 350F. Grease some cookie sheets. Set aside. Mix
together the flour, oatmeal, bran, sugar & spices in a bowl. Rub in
the margarine until the mixture resembles coarse breadcrumbs. Add
enough water to make a stiff dough. Roll out the dough on a floured
board to a thickness of 1/2”. Cut into rounds, 2” to 3” across. Place
on baking sheets. Bake for 25 minutes. Lift carefully onto a wire
rack to cool.

Yields
1 Recipe

1 c Coarsely ground yellow
-cornmeal
1 c All-purpose flour
2 tb Sugar
1 tb Sugar
1 ts Salt
1 1/2 ts Baking powder
1 lg Egg, lightly beaten
1/2 c Buttermilk
1/2 c Milk
6 tb Unsalted butter, melted
4 Canned chipotles, pureed
Shortening

Preheat the oven to 450 degrees and preheat two 6-inch cast-iron skillets
in the oven for 20 minutes. In a mixing bowl, combine the cornmeal, flour,
sugar, salt, and baking powder. Fold in the egg, buttermilk, milk, butter,
and pureed chipotles. Brush the preheated pans with shortening and
immediately pour in the batter, approximately three-fourths of the way up.
Bake for 25 minutes, or until the cornbread is brown around the edges and
firm. Cut each cornbread into 4 wedges.
Yields
8 Pieces

2 Eggs
1/2 c Liquid honey
1/2 ts Cinnamon
1/2 ts Salt
3/4 ts Nutmeg
1/4 ts Ginger
1 1/2 c Prepared pumpkin
3/4 c Hot milk
1 tb Butter
1 Pie shell

Beat eggs just until yolks and whites are well blended. Gradually beat in
honey. Add cinnamon, salt, nutmeg and ginger. Pour into pie shell. Bake at
450F for 10 minutes. Reduce temp to 350F and continue baking for 20 - 25
minutes or until filling is firm.

Variations: For a richer filling use condensed milk or 1/2 and 1/2 (or a
combination of both instead of milk. Spiced canned filling may be used. If
using a deep dish, double recipe.
Yields
1 Servings

2 pk Dry yeast
1/2 c Warm water
1/2 c Milk; scalded
1/2 c Shortening
1/2 c Sugar
1 ts Salt
4 -(up to)
4 1/2 c Flour
2 Eggs; beaten
3 tb Butter; melted
3/4 c Sugar
1 ts Cinnamon

Soften yeast in warm water. Combine milk, shortening, 1/2 cup sugar & salt.
Cool to lukewarm. Add 1 cup flour; beat well. Add yeast mixture & eggs.
Beat until smooth. Mix in remaining flour, or enough to make soft dough.
Knead on lightly-floured surface 8-10 minutes. Place in greased bowl,
turning once to grease surface. Cover, let rise until double (1 to 1-1/4
hours). Punch down. Cover. Let rest 10 minutes. Shape into 28 balls (golf
ball size). Roll each in melted butter, then in mixture of 3/4 cup sugar &
cinnamon. Arrange in well-greased tube pan. Sprinkle with any remaining
sugar mixture. Let rise in warm place until doubled (about 1 hour). Bake at
350 for 35-40 minutes. Cool in pan 15-20 minutes. Remove pan.

LYN TONEY

From Simply Southern, the Desoto School Mothers’ Assn, Helena-West
Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive,

Yields
1 Servings

1 lb Bacon
1 md Onion — chopped
8 Eggs
1 lb Potatoes — grated
2 c Cheddar cheese — grated
1/2 ts Seasoned pepper

Grease a 9x13 inch baking dish. Whisk eggs until foamy. Chop the bacon
into pieces. In a frying pan, brown the bacon until crisp. Drain and blot
on paper toweling. Combine the bacon and the remaining ingredients. Spread
the mixture evenly in the prepared baking dish. Bake in a 350 oven for 45
minutes. Cut into squares.
Yields
9 Servings

1/2 c Sourdough starter 2 ts Baking soda
1 1/2 c All purpose flour 1 c Milk
2 c Sugar 1/2 c Vegetable oil
3/4 c Powdered cocoa (not instant) 3/4 c Cold coffee
2 ts Baking powder 1 ts Vanilla

Few people bake cakes from scratch anymore unless they can produce
something that’s not possible with a mix. This sourdough chocolate
cake falls in that category. It’s got a fudge-like quality you can’t
get any way except with sourdough and since it’s all mixed in one
bowl, it’s almost as easy as a boxed cake.

Put the starter in a large bowl, cover loosely and allow to stand at
room temperature until active and bubbling — at least one hour. Then
add the rest of the ingredients, in the order given, beating well
after each addition. It is not necessary to sift or premix any of
the ingredients as long as you are careful to get the baking powder
and soda evenly mixed.

Grease and flour two 9-inch round cake pans, pour in the batter,
which will be thin, and bake in a preheated 350?. oven for about 30
minutes, or until the layers test done when poked with a toothpick.
The cake will have pulled away from the sides of the pan.

Allow to cool about 10 minutes before removing from pans, then finish
cooling the layers on wire racks. Do not frost until the cake is
completely cold.

A mild chocolate butter cream frosting is nice with this cake.
Yields
12 servings