RECIPES:
Do you have a recipe that others
have been asking for....or maybe one that is so good you just want to share? e-mail to karenallen@psashaggers.com and we will include it on our website.
Peaches and
Cream Pie
Submitted by PSA member: Carla Mattox
Use Deep Dish Pie Shell
Preheat oven 350 degrees
Place pie shell on baking dish/pan to catch any spills
3/4 cup sugar
1/2 cup all-purpose flour
1 unbaked deep dish pie shell
2 cups peaches
1 c. heavy cream
Directions:
1. In bowl mix flour and sugar together
2. Sprinkle 1/3 of the mixture into pie shell
3. Add peaches (drained and cut into small pieces)
4. Sprinkle on remaining sugar/flour mixture
5. Pour heavy
whipping cream on top
DO NOT OVERFILL (Make sure cream covers
peaches)
Bake 45 minutes @ 350 degrees
Enjoy !!!!!!
Note: 1 large heavy cream will make 2 pies
Key
Lime Cake
Submitted
by PSA member Cathy Greene
Cake:
1 package lemon cake mix (18.25 ounce)
1 1/3 cup vegetable oil
4 eggs
1 package lime flavored gelatin mix (3 ounce)
3/4 cup orange juice
Icing:
1/2 cup butter
1 (8 ounce) package cream cheese
3 tablespoons fresh lime juice
4 cups confectioners' sugar
Directions:
| 1. |
Combine cake mix, gelatin mix, oil,
eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool, then frost. |
| 2. |
To make the frosting: In a large bowl, beat the butter and cream cheese until
light and fluffy. Add lime juice and confectioners sugar. Mix well.
ENJOY! |
Layered Fruit Sensation
Submitted by: Danny
& Sue Freeman
1
Sugar free angel food cake
3 Tbls Fresh orange juice
2 ½ cup Skim milk
1 Small box sugar free instant
vanilla pudding
1 ½ cup Light whipped topping
2 ½ cup Frozen mixed berries
¼ tsp Almond extract
Cut cake into cubes; place in
large bowl.
Combine orange juice and almond
extract. Drizzle over cake cubes; toss lightly.
Pour milk into another large
bowl. Add dry pudding mix.
Beat with wire whisk 2 minutes
or until well blended.
Gently stir in 1 cup of the whipped
topping
Layer half the cake cubes in
bottom of 2 quart glass serving bowl or round baking dish.
Reserve a few of the thawed berries
for garnish.
Add a layer with half of the
berries.
Add a layer of pudding mixture
on top of berries. Repeat layers.
Cover with plastic wrap. Refrigerate 2-6 hours before serving.
Top with remaining ½ cup whipped
topping and reserved berries just before serving.
Nutrition Facts
Serving Size: ½ cup
Servings per container: 16
_______________________________
Amount Per Serving:
Calories 79 Calories from fat 5
_______________________________
Total fat
1g
2%
Saturated Fat 1g
5%
Trans Fat 0g
0%
Cholesterol 0mg
0%
Sodium 100mg
4%
Total Carbohydrate 12gr 4%
Dietary Fiber 1g
4%
Sugars 4g
Protein 3g |
Chicken Corn Soup
Submitted by PSA member Donna Stees
Cook
chicken breasts (w/skin on) in salted water. (I usually use 4-5 split breasts)
Hard
boil 4-5 eggs.
Remove
chicken, strain broth and put into soup kettle.
Add:
Parsley
(about 2 T)
White
frozen corn 1-2 bags
Yellow
frozen corn 1-2 bags
Creamed
corn 1-2 regular sized cans
Optional
- Kluski or thin egg noodles
Chicken
- cut/shred into small pieces
Diced egg
whites - keep yolks separate
Salt,
pepper, Lawry's season salt -to taste
Bouillon
cubes - if necessary for flavor
Mix
egg yolks with flour into small balls and add to boiling soup.
Enjoy!!!!!!
Eggplant
and Tomato Gratin
Submitted
by PSA members, George & Rachel Rogers
2 Large ripe tomatoes cut into 1/2” slices
½ Teaspoon salt
1 Large
eggplant (approx. 2 pounds) cut into ½” slices
¼ Cup Italian bread crumbs
¾ Teaspoon dried oregano
¾ Teaspoon dried basil
¾ Teaspoon powdered garlic
½ Cup fat-free half-and-half
2
Cups shredded reduced-fat mozzarella cheese
½ Cup grated Parmesan cheese
Place
tomato slices on paper towels; sprinkle with ¼ teaspoon salt. Place more paper
towels on top. Let stand 30 minutes. Pat
top to remove any liquid.
Coat
both sides of eggplant with nonstick cooking spray. Broil eggplant slices on
baking sheet covered with aluminum foil which has been coated with Pam for 5 minutes on each side until tender. Reduce heat
to 350 degrees.
Coat
a 2 ½ quart baking dish with nonstick spray. Sprinkle bread crumbs over bottom. Arrange
eggplant and tomato slices in dish. Sprinkle casserole with oregano, basil, garlic
and remaining ¼ teaspoon salt. Drizzle with half-and-half. Top with mozzarella and Parmesan. Cover with foil.
Bake
at 350 degrees for 45 minutes. Remove foil.
Broil until brown.
Serve
hot --- even good left over.
George
and Rachel Rogers
Modified recipe from Family Circle
7/07
Shoepeg
Corn Salad
Submitted
by member Cathy Green and was given to her by member Lynn Frick
In a small saucepan, combine first six ingredients. Cook and stir over medium heat until sugar is completely dissolved.
Cool. In a large non-metallic bowl, combine remaining ingredients. Pour marinade over vegetables. Cover
and refrigerate at least 24 hours, stirring occasionally. Yield: 7 cups.
¾ cup vinegar
½ cup vegetable oil
1 cup sugar
1 tablespoon water
1 teaspoon of ground black pepper
1 teaspoon of salt
1 can (15 ¼ oz.) baby peas, drained
2 cans (11 oz. each) white or shoepeg corn, drained
1 jar (4 oz.) chopped pimientos
5 green onions, chopped
6 celery ribs, chopped
1 green bell pepper, chopped
Option: Can add French style green
beans (drained)
The above recipe was submitted by member Cathy
Green and was given to her by member Lynn Frick
Chili Cheese Dip
Submitted by member Nancy Hales
2- 8 oz. Cream cheese softened
2- 15 oz. Cans Hormel Chili (with no beans)
1/4 Cup chopped Jalapeño peppers (optional)
1/2 Cup chopped tomatoes (optional)
1/4 cup chopped green onions (optional)
Directions:
1. Layer each ingredient in a casserole dish and bake at 350 degrees
until cheese has melted and bubbling on the sides.
2. Serve with Tostito Chips or Fritos
My Variation: Instead of the chopped tomatoes and jalapeño peppers, I use a can of Rotel.
You can use the original or spicy.
Cranberry Almond Gorp
Submitted by PSA member: Pam Thomas
3/4 stick unsalted butter
1/2 cup packed light brown sugar
1 tablespoon maple
syrup
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
1 1/2 cups dried cranberries
1 1/2 cups slivered
almonds
1 1/2 cups trail mix
1 1/2 cups pretzel nuggets, lightly salted
Preheat oven to 350 degrees F.
Melt
butter, brown sugar, and maple syrup in large pot over medium heat. Stir in cinnamon and pumpkin pie spice. Add cranberries,
almonds, and trail mix and stir to combine. Once ingredients are all combined, add pretzels and stir in.
Spread mixture
on greased cookie sheet. Bake 20 minutes or until mixture is crunchy and lightly browned.
Pam brought this to the halloween party and it was a big hit....so....if
you want the recipe...here it is!
Cheeries in the Snow
Submitted by member Carla Maddox
from Union Regional Medical Center, COOKS ON CALL
2 Envelopes Dream Whip
1 Box Angel Food Cake Mix
1 C. Powdered Sugar
1
Can Cherry Pie Filling
1 8 oz. Cream Cheese
Directions:
Mix Dream Whip according to directions on package
Mix
cream cheese and powdered sugar together
Fold in Dream Whip
Put 1/2 of mixture in clear serving dish (bowl)
Break
angel food cake into chunks and put on top of mixture, also add 1/2 cherries
Add remaining mixture and top with rest of
cheeries
Chill for 2 hours
This is Carla's popular dish from the January business meeting
Sweet
Potato Dumplings
Submitted by PSA member Cathy Greene
and was given to her by member Lynn
Frick
2 cups of water
2 cups of
sugar
2 sticks of margarine
1 can Hungry Jack biscuits ( I used 3 cans of Crescent rolls – already rolled out)
1
teaspoon of cinnamon
Dash of salt
Sweet potatoes
Slice raw sweet potatoes about 1/4 inch thick. Divide
each biscuit into 2 parts. Roll thin or use the Crescent rolls, wrap two slices of potatoes. Melt margarine in baking
dish, place wrapped potatoes in dish. ( I place them in and turn them over to get both sides covered.) Bring sugar,
water, cinnamon and salt to a boil. Pour over potatoes.
Bake at 350 F. for 45 minutes.
You
can also do this with apples. Cut the recipe in half to make less of the apples or sweet potatoes.
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