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Recipes
ZUCCHINI CASSEROLE
By pbaumgartner
(Peg's recipe)
- 4-6 c. zucchini, cubed
- 3/4 c. shredded carrots
- 1/2 c. chopped onion
- 6 Tbs. butter
- 2 1/2 c. cheddar cheese croutons
- 1 (10 3/4-oz.) can cream of chicken or mushroom soup
- 1/2 c. sour cream
LEMON LOVERS’ MEAT LOAF
By pbaumgartner
(Peg’s Recipe)
- Mix together and set aside:
- 3/4 c. catsup
- 1/4 c. brown sugar
- 3/4 tsp. dry mustard
- 1/4 tsp. allspice
- 1/16 tsp. ground cloves
- Mix together thoroughly. Mold into rounded flat loaf in 9” pie plate:
- 2 tsp. seasoned salt
- 1 1/2 lb. ground chuck
- 3 slices day old bread, cubed
- 1 egg, slightly beaten
- 1/3 c. lemon juice
- 1/4 c. chopped onion
FRESH CREAM OF MUSHROOM SOUP
By pbaumgartner
(Janet's recipe)
- 8 oz. sliced fresh mushrooms
- 2 Tbs. butter or margarine
- 2 Tbs. flour
- 2 c. chicken or beef bouillon
- 1/2 c. light cream
- 1/2 tsp. salt
- 1/4 tsp. pepper
MICROWAVE PEANUT BRITTLE
By pbaumgartner
(Peg's recipe)
- In a 1 1/2 qt. casserole combine:
- 1 c. sugar
- 1/2 c. white corn syrup
- Microwave on HIGH for 3 minutes, then stir with a wooden spoon. Cook 3 more minutes. Add:
- 1 tsp. butter
- 1 c. salted peanuts
- Cook 3 more minutes then add:
- 1 tsp. vanilla
- 1 tsp. soda
BANANA COFFEE CAKE
By pbaumgartner
In a large mixing bowl, beat cream cheese, butter and sugar
- 1 (8 oz.) pkg. cream cheese, softened
- 1/2 c. butter
- 1 1/4 c. sugar
- 2 eggs
- 1 c. mashed ripe bananas (about 3 medium)
- 1 tsp. vanilla extract
- 2 1/4 c. flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- Topping
- 1 c. chopped pecans
- 2 Tbs. sugar
- 1 tsp. cinnamon
KEVIN'S CREAMED ASPARAGUS AND EGGS ON TOAST
By pbaumgartner
Kevin Beuret, who taught with Peg at Lakeland Junior High, shared this recipe
- 6 Tbs. butter
- 6 Tbs. flour
- 3 c. milk
- Beau Monde seasoning
- 4 hard-boiled eggs, chopped
- Fresh asparagus (up to 1/2 lb.), cut in 1/2 " pieces
- Optional: diced mushrooms, sautéed diced onion, Parmesan cheese
SPICED TEA MIX
By pbaumgartner
Combine all ingredients and store in a jar with a tight-fitting lid
- 1 c. instant Tang
- 1/2 c. sugar
- 1/4 c. lemon flavored instant tea
- 1/2 tsp. cinnamon
- 1/4 tsp. ground cloves
ITALIAN-STYLE MARINATED SHRIMP AND ARTICHOKES
By pbaumgartner
Janet’s friend, Trina Gould, shared this recipe with friends after she served it on her screened-in porch one war...
- 1 jar artichoke hearts
- 8 oz. medium shrimp, cooked
- 1/2 of a 7- or 7 1/2-oz. jar roasted red
- sweet peppers, drained and cut
- into thin strips
- 1/2 c. white wine or cider vinegar
- 1/2 c. salad oil
- 1 Tbs. thinly sliced green onion
- 1 clove garlic, minced, or 1/2 tsp. bottled
- minced garlic
- 1/2 tsp. dried oregano or basil, crushed
- 1/4 tsp. salt
- 1/4 tsp. dry mustard (optional)
- 1/8 tsp. black pepper
TROPICAL CRAB SALAD
By pbaumgartner
Cook rice according to directions on package substituting unsweetened pineapple juice for water
- 1 c. uncooked regular rice (not the precooked variety)
- 2 6-oz. pkgs. Alaska king crab meat, thawed & drained (can use tuna, shrimp and crab)
- 1 1-lb. can mixed Chinese vegetables, drained
- 1 5-oz. can water chestnuts, drained & sliced
- 1 c. thin diagonally sliced celery
- 1/4 c. light cream or unsweetened pineapple juice (plus additional pineapple juice for cooking with rice)
- 2 c. real mayonnaise
- 1/3 c. chopped scallions
- 2 tsp. curry powder
POPPY SEED LEMON MUFFINS
By pbaumgartner
(Peg’s recipe)
- 1 (18.5-oz.) pkg. lemon cake mix with pudding
- 2/3 cup vegetable oil
- 2/3 cup apricot nectar
- 4 eggs
- 1/3 cup poppy seeds
- 1/2 tsp. grated lemon rind
- 2 1/2 Tbs. lemon juice