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SALMON IMPOSSIBLE PIE

~Submitted by Ann, FL

1/4 c. green onions, chopped
1 sm. can salmon
1 c. sharp (grated) cheddar cheese
1 (3 oz.) pkg. cream cheese, in sm. pieces
1 (2 oz.) jar pimiento 2 c. milk
4 eggs
1 c. Bisquick
Salt & pepper to taste
Dash of nutmeg

Put above ingredients in a greased 10" pie pan. In blender blend the following for 15 seconds: Pour over ingredients in pie pan. Bake 400 degrees for 35 to 40 minutes or until knife comes out clean when tested.




CUKE/CARROT RELISH

~Submitted by Jessica, Corfu, Greece

2 red peppers
7 c. cucumbers
4 onions
4 c. sugar
1 tbsp. celery seed
2 green peppers
3 c. carrots
1/3 c. salt
3 c. vinegar
1 tbsp. mustard seed

Grind vegetables. Sprinkle with salt and let stand for 3 hours. Drain and then add sugar, vinegar, celery and mustard seed. Simmer all together for 20 minutes or longer; pack in sterilized jars and seal.




BARBECUE SAUCE BERTHA

~Submitted by Shirley, WA State

Note this is not a tomato or sweet type but very good on spit, roasted chicken and turkey's.

1 tbs. paprika
1 cube butter or margarine
1 c. soy sauce
2 tbs. Worcestershire sauce
3 tbs. fresh lemon juice
1/2 tsp. hot sauce (Tabasco or Sambal Orleck)
1/2 tsp garlic powder optional

Bring it to a boil and use to baste. If a sweet sauce is needed add 2 tbs honey. Can be use to marinade too, but add 3 finely sliced green onions to this.




THE SWEETEST CORN ON THE COB

~Submitted by Patricia Collins, LA

12 ears fresh sweet corn
Sugar (optional)
Jalapeno Lime Butter (recipe follows)

Break off the stems of the corn and peel back the husks, being careful not to pull them off. Remove the silk. Then rewrap the corn in the husks and tie with kitchen string.

While you are doing that, bring a large kettle of water to a boil. Add 1 teaspoon sugar for each quart of water

Gently lower the corn , in batches if necessary, into the boiling water, and cook 3 to 5 minutes. Drain, and serve immediately with Jalapeño Lime Butter.

Your guests can untie and unwrap the corn at the table.

Serves 6 or more

JALAPENO LIME BUTTER

1 small fresh jalapeno pepper
1 clove garlic
1 cup (2 sticks) unsalted butter, at room temperature
Grated zest of 2 limes
1/4 teaspoon paprika

Cut the jalapeno in half, and carefully remove and discard the seeds.

Combine the pepper and garlic in a food processor, and process until finely minced. Add the remaining ingredients, and process until well blended.

Transfer the butter into a piece of plastic wrap and shape it into a small sausage. Wrap tightly, and refrigerate until firm. To serve, unwrap and cut into 1/8 inch thick rounds.

Makes 1 1/4 cups

Note: This butter can be frozen in its sausage shape. It's also great on broiled fish.




PINEAPPLE BRAN MUFFINS

~Submitted by Larry Holmes, Ontario, Canada

4 egg whites
1 can (8 ounces) crushed pineapple, in juice
½ cup granulated sugar
1/3 cup skim milk
3 tablespoons vegetable oil
3 tablespoons molasses
1 ½ cups wheat bran or all-bran cereal or whole bran flakes
¾ cup all-purpose flour
¾ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon ginger
½ teaspoon salt

Preheat oven to 375° F. Spray 12-cup muffin tin with vegetable spray.

In a bowl, whisk together egg whites, pineapple (with juice), sugar, milk, oil and molasses. Blend well. Add bran. Let stand for 5 minutes. In another bowl, combine all-purpose flour, whole wheat flour, baking powder, ginger and salt. Add to bran mixture; stir just until blended.

Spoon batter into prepared muffin tin. Bake for 20 to 25 minutes.




SUNSHINE CHESS PIE

~Submitted by Nancy, NM

This is my all-time favorite chess pie recipe - found it in a cooking magazine long ago.

1 (15 oz.) package refrigerated pie crusts
1 TB AP flour
1/4 tsp salt
1/4 cup milk
1/3 cup fresh tangerine juice
4 large eggs, lightly beaten
1 and 1/2 cups sugar
1 TB cornmeal
1/4 cup melted butter
2 tsp grated tangerine rind
1 TB lemon juice

Garnishes: sweetened whipping cream, tangerine slices, etc.

Unfold pie crusts, stack pie crusts on a lightly-floured surface. Roll into one 12" circle. Fit piecrust in a 9" pie plate according to package directions. Fold edges under and crimp. Bake pie crust at 450 degrees F for eight minutes, cool on a rack.

Whisk sugar and remaining ingredients until blended. Pour into piecrust. Bake at 350 degrees F. for 40-45 minutes or until center is set, shielding edges of crust with aluminum foil after 20 minutes. Cool and garnish.

Variations:

Lemon-lime chess pie: Substitute fresh lime juice for tangerine juice and 1 tsp. fresh lime rind and 1 tsp fresh lemon rind for tangerine rind.

Orange chess pie: Substitute fresh orange juice and rind.

Grapefruit chess pie: Substitute fresh grapefruit juice and rind.

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For Two...

INDIAN CORN BREAD PUDDING

~Submitted by Jean, Syracuse, NY

Taste your muffin before you begin to prepare the recipe. If it is not very sweet, you can add another 1/2 tablespoon of molasses.
Active time:10 min
Start to finish:1 1/4 hr

1 medium corn muffin or 2 corn toaster cakes, cut into 1/2-inch cubes (1 1/4 cups)
2/3 cup whole milk
1 large egg
1 tablespoon molasses
1/4 teaspoon ground ginger
Accompaniment: butter pecan or maple walnut ice cream

Special equipment: a 12- to 16-oz ceramic baking dish or ovenproof ceramic bowl

Preheat oven to 275°F. Put corn bread cubes in baking dish. Whisk together milk, egg, molasses, ginger, and a pinch of salt and pour over bread. Let stand 5 minutes. Bake on a baking sheet in middle of oven until edge of custard is just set and center is still wobbly, 40 to 45 minutes. Cool pudding to warm (it will continue to set as it cools).