Marion-Grant County Senior Center
Recipes

 

FULL 9" BUTTERSCOTCH PIE
Recipe courtesy of Marjorie Williams.



1 baked pie shell
3/4 cup light brown sugar
1/4 cup dark brown sugar (makes it richer)
3 Tbs flour
3 Tbs butter
1/2 tsp salt
1 and 1/2 cup mil
4 egg yolks
1 tsp vanilla


Prepare pie shell;
combine light and dark brown sugar, flour ,butter, and salt; set aside.
Heat mile to scalding; gradually add milk to mixture and cook until it just begins to thicken.
Beat 4 egg yolks and add to thickened mixture; cook until thick and remove from stove.
Add vanilla. Beat well and cool before putting in pie shell.
Top with meringue.

Crabbie Bites


1 6oz jar Old English cheese spread
½ cup butter softened
¼ tsp salt (I don’t add salt)
¼-1/2 tsp garlic powder
1 Tbs mayonnaise
1 6oz can crabmeat
6 pak of English muffins split

 Blend cheese, butter, garlic powder, mayonnaise
Stir in crabmeat
Spread mixture on English muffin halves
Cut into quarters

Bake at 400° for 10 minutes
May freeze before baking. Put quarters on baking sheet and freeze
Then put in baggies or container until ready to bake – bake right from freezer
Makes 48 sections

Southern Fried Steak
(courtesy of Bunny Maynard)

VERY EASY!!
4 cubed steaks
1 can cream style corn
1 can stewed tomatoes

Coat the cubed steaks with flour, salt, and pepper.
Brown on both sides in deep skillet.
Pour corn and tomatoes over the steak;
simmer for another 1/2 hour.
Use the corn/tomato sauce as gravy over mashed potatoes.



CAULIFLOWER GRATIN:

1 head cauliflower, cut into large florets
salt
1/2 stick butter
3 Tbs flour
2 cups hot milk
1/2 tsp black pepper
1/4 tsp grated nutmeg
3/4 cup grated Gruyere cheese (can substitute Swiss or cheddar)
1/2 cup grated Parmesan
1/4 cup bread crumbs

Preheat oven to 375 degrees.
Cook cauliflower in large put of boiling salted water for 5-6 minutes until tender but still slightly firm.
Drain.
Melt half of the butter (2T) in med. saucepan over low heat.
Add the flour, stirring constantly for 2 minutes.
Pour the hot milk into this mixture and stir until it comes to a boil.
Whisk constantly for 2 minute or until thickened.
Turn off the heat,
Add 1tsp of salt, the pepper, nutmeg, 1/2 cup of the Gruyere and the Parmesan.
Pour 1/3 of the sauce into the bottom of an 8 X 11 baking dish.
Place the drained cauliflower on top and spread the remaining sauce over the top.
Combine the bread crumbs with the rest of the cheese and sprinkle on top.
Melt the remaining 2 T of butter and drizzle over the gratin. Sprinkle with salt and pepper.
Bake for 25-30 min. until browned on top.



"Can't Miss Red Snapper (or other fish)"

(Recipe courtesy Paula Deen)


(Delicious, light, healthy)
4 (8 oz.) fish fillets (snapper, cod, grouper, mahi mahi, tilapia, roughy)
1 tsp salt
1/2 tsp pepper
1 cup chopped onions (can be big chunks)
1 green bell pepper (can be strips or cubes)
1/2 cup (1 stick) butter (can lighten the recipe by using less)
1 Tbs Worcestershire sauce
1 cup freshly grated Parmesan cheese

Preheat oven to 350 degrees.
Season the fish with the salt and pepper. Spread the onions and pepper in a 13 by 9 inch glass baking dish and place the fish on top. Dot the fish with butter. Sprinkle with a little Worcestershire sauce. Bake for 12 minutes, then baste fish with pan juices. Sprinkle the fish with Parmesan and then place under the broiler for about 2 minutes or until the cheese browns. To serve, spoon the vegetables over the fish.

GARLIC FRIES

(courtesy of Ellie Krieger)

3 cloves garlic, minced
2 Tbs canola oil
3 large baking potatoes
½ tsp salt
1 Tbs finely chopped fresh parsley leaves


Preheat oven to 450.
Heat the garlic and oil in a small saucepan over medium heat for 2 minutes.
Strain the garlic from the oil with a small mesh strainer.  Set both garlic and oil aside.

Cut the potatoes into ¼ “ sticks.  In a large bowl, toss the oil, potatoes and ½ t. of salt.
Spray a baking sheet with cooking spray and spread the potatoes onto it in a single layer.
Bake until golden and crisp, about 35 minutes.
Remove potatoes from tray with a metal spatula.  Toss with parsley, reserved garlic, and additional salt, to taste.  Serve immediately.

¾ cup serving (1/4 of whole)  =  267 calories, 7 fat grams, 47 carbs,  .6 gr. sat. fat.



SCALLOPED POTATO GRATIN

(recipe courtesy of Tyler Florence)

Prep time: 15 min.
Cook time: 50 min.
Serves 4-6

1 1/2 cups heavy cream (or substitute milk)
1 sprig fresh thyme (or substitute ground)
2 garlic cloves, chopped
1/2 tsp ground nutmeg
butter
2 pounds russet potatoes, peeled and cut into 1/8" thick slices
salt and black pepper
1/2 cup grated Parmesan, plus more for broiling on top

Preheat oven to 375 degrees.
In a saucepan, heat the cream with a sprig of thyme, chopped garlic and nutmeg. While cream is heating, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Repeat for 2 more layers.

Bake, uncovered, for 45 minutes.
Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

BROWNIE TRIFLE


(Submitted by Betty Cox who won Grand Prize for this recipe at our recent Sweets Tasting on Valentine's Day)


1 box brownie mix (chewy recipe)
8 Heath or Score candy bars, crumbled (reserve 1 cup for topping)
1 box gelatin brand chocolate silk pie
1 large cool whip

Bake brownies as directed on the box in 9 X 13 " pan. Cool, then crumble.
Just before assembling, prepare the chocolate silk pie filling as directed on the box. (Do not use crumb crust mix.) DO NOT CHILL.

Layer in a trifle bowl as follows: 1/2 of brownies, 1/2 of filling, 1/2 of crumbled candy bars, 1/2 of cool whip. Repeat layers. Sprinkle with reserved candy bars on top. Chill 8 hours or overnight before serving.

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