Indian Sweet Corn

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INDIAN SWEET CORN

1 cup Sugar
1/2 cup Corn syrup
2 Tbl. Butter
8 cups Popped corn
1 cup Nuts (peanuts, pecans, or almonds)
3/4 cup Dried fruit bits
Optional: Yellow food coloring
Yellow plastic wrap

Mix sugar; corn syrup, and butter together over medium heat. Bring to a boil and stir until sugar dissolves. If using yellow food coloring, add a few drops to the syrup and mix well.

Mix popcorn, nuts, and fruit together.

Pour sugar syrup over the popcorn mixture, and stir well.

Place in a roasting pan, and bake for 1 hour at 250?F, stirring occasionally.

Shape warm popcorn mixture into corncob shapes, and wrap with yellow plastic wrap.

Yield: 8 cobs
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Noodles Parmesan

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NOODLES PARMESAN

6 Tbl. Butter or margarine, softened
3 oz. Cream cheese, softened
1 Tbl. Snipped parsley
1/2 tsp. Dried basil, crushed
3 oz. Thin noodles
1/2 clove Garlic, minced
1/3 cup Grated Parmesan cheese
1/8 tsp. Salt
1/8 tsp. Pepper (white is best)
1/3 cup Boiling water (for sauce)
Additional for cooking Salted, boiling water

Combine 2 Tablespoons butter, cream cheese, parsley, basil, salt, and pepper; blend.

Stir in 1/3 cup boiling water; mix well. Keep warm.

Cook noodles in boiling salted water; drain.

Cook garlic in remaining butter for 1 to 2 minutes; pour over hot noodles; toss.

Add half the Parmesan cheese; toss lightly.

Pile noodles on serving plate; spoon sauce over.

Top with remaining Parmesan.

Yield: 2 servings.

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Heavenly Breasts of Chicken

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HEAVENLY BREASTS OF CHICKEN

4 whole Chicken breasts, boned
4 slices Swiss cheese
4 thin slices Ham
1 Egg, slightly beaten
1/4 cup Butter
1/4 lb. Fresh mushrooms, sliced
1/3 cup White cooking wine
2 Tbls. All-purpose flour
1 tsp. Salt
1/2 tsp. Pepper (white is best)
1/2 cup Cream
2 Tbls. Minced parsley
Garnish Parsley
Meat mallet

Remove skin from chicken breasts. Flatten each, using a meat mallet until it is the size of the ham and cheese slice. Place 1/2 slice of cheese, a slice of ham and remaining 1/2 cheese slice on each half of chicken breast. Top with the other breast half. Moisten edges of chicken in egg. Melt butter in large skillet. Saut? chicken for 10 to 12 minutes over medium heat. Turn and continue cooking 5 to 6 minutes. Remove to serving platter. Keep warm in oven. Place mushrooms in skillet. Pour in wine and simmer until liquid is reduced to half. Blend in flour, salt, pepper and cream.

Stir until thick. Serve over chicken and garnish with parsley.

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Souper tips

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Substitute corn in vegetable soup with corn relish for a tasty change.

Add a can of cream-style corn and some V-8 to beef vegetable soup for added nutrition and a taste pick-up.

Stir in a tablespoon or two of spicy mustard into your potato soup for an added zip.

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Polishing silver

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Wash the tarnished items, then place on aluminum foil in the bottom of a pot (kettle). Combine 1/4 cup baking soda, 3 teaspoons salt (table salt is fine) and 1 quart of boiling water. Pour over tarnished items in the kettle and turn items if necessary to clean all surfaces. As soon as the tarnish is gone, remove and rinse thoroughly and dry with a soft, clean cloth.

I found this to be the best method I have ever used. This solution removed tarnish that sliver cleaner did not remove and it was done in seconds with not mess like a tooth brush and sliver cleaner produces. I used it on silver chamber stick bases and on jewelry and they looked like new when I was done.

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Window cleaning tips

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An ecomonical window cleaner that does not smell and is very effective, yet inexpensive is window washer fluid that is used in cars. Purchashed by the gallon, it is very low in price and since it cleans the oil, etc. on car windshields, it will surely clean your windows of your home. I put it in an inexpensive spray bottle and keep it handy for mirrors, etc. too.

Wipe windows up-down on the inside and crosswise on the outside so you can see where the streaks are.

People have used newspaper to wash windows for years, but I find that it only gets you and everything else black. An old terry bar rag for cleaning and a section of an old cotton bed sheet is wonderful for drying windows.

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Preparing squash for the freezer

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Wash squash in mild bleach solution and rinse. Cut or break off stem if it is still on the squash.

Cut the squash open lengthwise and remove seeds and any stringy substance. Place face side down in microwave baking pan (I use a 7×11-inch or 9×13-inch baking pan). Cover with plastic wrap and microwave about 15 to 20 minutes or until tender. Time will vary with various powers of microwave ovens and amount of squash in the pan.

Carefully remove plastic wrap (wait 1-2 minutes until the wrap deflates so you don't get scalded with the steam). Turn the squash face up and scoop out with a spoon. Squash can now be pureed through a food mill, mashed or served as desired.

Tip: if any squash, etc. is present in the pan, wash before putting in the next batch so it doesn't bake down and make cleaning difficult.

The squash can now be subsituted for pumpkin in many recipes or added to recipes to keep the product moist.

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Sweet Potato-Apple Skillet

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SWEET POTATO-APPLE SKILLET

1/4 cup Margarine
3 medium Sweet potatoes, peeled and sliced
1/4 cup Packed brown sugar
1/4 cup Pecans
1/4 tsp. Cinnamon
1/8 tsp. (dash) Salt
1 1/2 cups Peeled tart apple slices

Stove top method:
Melt margarine in 10-inch skillet. Add sweet potatoes, cover, and cook over medium heat 5 minutes. Remove potatoes. To skillet add brown sugar, pecans, cinnamon and salt. Return potatoes to skillet; add apples. Mix lightly to glaze. Cook 5 minutes or until sweet potatoes and apples are glazed and tender, stirring occasionally.
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Microwave method:
In 2-quart glass casserole, microwave margarine (covered) on high 1 minute or until margarine is melted. Stir in sweet potatoes. Cover; microwave on high 6 minutes, stirring after 3 minutes. Remove sweet potatoes from casserole. Stir in brown sugar, cinnamon, pecans and salt. Add sweet potatoes and apples; mix lightly to coat. Cover; microwave on high 2 minutes or until sweet potatoes and apples are tender.

Yield: 4 servings

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Spiced Orange Cider

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SPICED ORANGE CIDER

1 tsp. Grated orange rind
1/4 tsp. Ground cinnamon
1/8 tsp. Ground allspice
2 Whole cloves
1 3/4 cups Unsweetened apple cider (apple juice)
1/2 cup Unsweetened orange juice
2 (3-inch) sticks Cinnamon (optional)
4-inch square of cheese cloth or coffee filter
string for spice bag

Place first 4 ingredients on a 4-inch square of cheesecloth or coffee filter, tie with string.

Pour cider and orange juice into a small saucepan; add spice bag. Cook over low heat 15 minutes, stirring occasionally. Remove and discard spice bag. Pour cider into mugs.

Garnish with cinnamon sticks, if desired.

Yield: 2 cups

Nutritional information per 1-cup serving:
Calories, 123; calories from fat 1%; fat 0.2g; saturated fat 0g; carbohydrate 30.3g; protein 0.5g; cholesterol 0mg; sodium 7mg
Exchanges: 2 fruit

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Pumpkin/Squash Raisin Bars

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Pumpkin/Squash Raisin Bars
2 cups Flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1/4 teaspoon Salt
2 teaspoons Cinnamon
1 teaspoon Pumpkin pie spice
2 cups Granulated sugar
1 cup Walnuts, chopped
1 cup Canola oil
4 Eggs
1 (15 oz. can) Pumpkin
OR
2 cups Pureed butternut squash
OR
1 cup each of Canned pumpkin and pureed butternut squash
1/2 cup (or as desired) Raisins (soaked in very hot water and drained)

Frosting:
1 (3 oz.) pkg. Cream cheese (or less if desired – I prefer less)
6 Tablespoons Butter, softened
1 teaspoon Vanilla extract
2 cups Powdered sugar, sifted
1 teaspoon Milk or cream

Bars:
Sift together the first 6 ingredients. Beat the sugar, oil and eggs until well blended. add squash/pumpkin and combine. Add sifted ingredients and mix well. stir in raisins and nuts.

Pour into lightly greased 17×11-inch pan (or if using a 10×15-inch pan be aware that the pan will be very full).

Bake at 350 degrees for 20-25 minutes (or longer if using the smaller pan). When cool, top with frosting.

Frosting: Combine all ingredients for frosting; beat until smooth. Add more milk if necessary.

Yield depends on size of pan and size of bars cut (24 or more depending on sizes)
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