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Recipes 4-18-23

Posted

Summer Vegetable Salad
1 2/3 cup sugar 3/4 cup vinegar
Bring this mixture to a boil then set aside to get cold.
1 cup chopped onion
1 cup chopped celery
1 cup chopped peppers
1 cup chopped carrots
*You can add tablespoon of fruit fresh so mixture won’t turn dark.
2 can shoe peg corn
2 can French cut green beans
1 can English peas
Drain all these and mix with other ingredients. Will keep for weeks in refrigerator.

Chicken Breast Supreme
4 chicken breasts
Dry onion soup mix
1 can cream of mushroom soup
Place each chicken breast on a square of heavy-duty aluminum foil. Combine mushroom soup and onion soup. Divide equally for each chicken breast. Bake at 350 degrees for 1 hour on cookie sheet.

Japanese Fruit Pie
1 cup sugar
2 eggs
1/2 cup coconut
1/2 cup pecans
1/2 cup raisins

1 stick oleo
2 tablespoons vinegar
Mix all ingredients. Pour into large unbaked pie shell. Bake at 425 degrees for 15 minutes, reduce heat to 325 degrees and cook until firm. Don’t overcook.

Cheese Cake Squares
1 box butter recipe cake mix
1 egg
1 stick butter, melted
Mix and spread in a 13x9x2 pan that’s been buttered.
Topping:
1 -8oz. cream cheese
3 eggs
1 box powdered sugar
1 stick butter, melted
Mix all ingredients well and pour over cake mixture. Bake at 325 degrees for 40-45 minutes.

Chess Squares
1 box yellow cake mix
1 stick margarine -melted
1 egg beaten
Mix all three well and pour into 9x12 pan.
Topping:
1 box confectioner sugar
8 -oz. pkg cream cheese -soften
3 eggs beaten
Mix well and pour over above mixture. Bake at 350 degrees for 35-40 minutes. Cut into squares.