from KMRY and our
friends!
Laurie's Pumpkin
Cookies
1 regular spice cake mix
1 15 ounce can pumpkin
1 cup oatmeal
1 egg
Mix all ingredients, bake at 350 degrees for 15 to 17 minutes. About half way through baking time, flatten part way with spatula. You want them a little "fluffy," not totally flat.
KAREN'S POTATO SALAD
(winner of the 2007 KMRY Potato Salad contest)
NOTE: This recipe is just as Karen Lumsden of Marion submitted it to
us.
Just adjust the amount to
your eaters ...
Golden Yukon potatoes (boil with ocean salt), fresh range eggs, Vidalia
onion, salad dressing and 1/2 egg shell of this and that ... horseradish,
Dorothy Lynch Dressing, Western Dressing, mustard, dijon mustard, pickle
juice, salt/pepper to taste.
(She topped her salad bowl with sliced radishes, but we didn't judge them!)
Daniel’s Potato Salad (winner of KMRY's 2006 Potato Salad contest)
INGREDIENTS:
5 – 6 cups Boiled
Potatoes diced
3 – 4 Hard Boiled
Eggs diced
1 cup Miracle Whip
1 – 2 Small Onions
minced
¾ cup Crumbled Cooked
Bacon
½ cup diced Dill
Pickles w/ ¼ cup Juice
2 tsp Lawreys Seasoning
Salt
1 tsp Paprika
Salt & Pepper to
taste
INSTRUCTIONS: Mix all ingredients together in a non-metal container and chill until ready to serve.
Joe Winters' Potato Salad
3 cans of diced potatoes
1/2 c. sliced and chopped green onions
Celery (however much you want) - optional
1 pkg. dry ranch salad dressing
1/2 c. milk
1/2 c. mayonnaise
1 tbsp. bacon (Cook it and crumble it up)
Mix together dry salad dressing, milk, mayonnaise and bacon. Chill dressing in
refrigerator for 1/2 hour. Gently toss together potatoes, onions, celery (if
desired) and prepared salad dressing.
ROASTED PECANS
1 pound pecan halves
1 cup white sugar
1/4 teaspoon salt
2 egg whites
1 stick butter or margarine
Preheat oven to 300º. Put pecans in oven to warm for about 5-10
minutes.
Remove and let cool. Melt butter in a 9"x13" pan with sides.
Stir the pecans in the butter until coated.
Beat egg whites until stiff, add sugar and salt to make a meringue.
Spread over the nuts and stir well. Bake in the oven at 300º for 40
minutes. Stir every 10-12 minutes to make sure the pecans are
thoroughly coated with the topping.
Pork Chop Dinner with Apples and Squash
1 small butternut squash
3 large unpeeled cooking apples
4 pork loin chops ¾” thick (about 1 ¼ pounds)
¾ cup sugar
2 Tb flour
1 tsp cinnamon
½ tsp salt
Peel squash, cut in half and remove seeds. Cut squash into ½ “slices. Cut apples into quarters and remove the cores. Cut apple pieces in half.
Layer squash and apples in 3 ½ to 6 quart slow cooker. Mix remaining ingredients. Coat pork with sugar mixture. Place pork on apples. Sprinkle with any remaining sugar mixture.
Cover and cook on low heat for 8-9 hours.
SMOTHERED
ENCHILADAS
MAKES
8 SERVINGS
2
pounds ground beef
1
package mild taco seasoning mix
1
can chopped green chilies, divided
2
cans cream of chicken soup
1
container sour cream
8
flour tortillas
8
ounces shredded Cheddar cheese
Garnishes:
Homemade Salsa, sour cream, green onion curls, chopped fresh cilantro
BROWN
ground beef in a large skillet, stirring until it crumbles and is no longer
pink; drain. Stir in taco seasoning mix and half of chopped green chilies; set
aside.
STIR
together remaining green chilies, soup, and sour cream. Pour half of soup
mixture into a lightly greased 13 by 9-inch baking dish.
SPOON
beef mixture evenly down centers of tortillas; roll up. Place, seam sides
down, over soup mixture in baking dish; top evenly with remaining soup mixture
and cheese.
BAKE
at 350° for 25 minutes or until thoroughly heated.
Garnish,
if desired.
(FROM JOE WINTERS, TV-9 WEATHER)
HAM BALLS
2 1/2 lbs ham loaf
(FROM ERIC WALKER, KMRY)
(Supplied by Julia Kent)
Have a recipe you'd like to share? E-mail it to Eric Walker (just click his name). One of our staff members will try it in the "test kitchen," and if its a hit, it'll be here - with credit to you!