MagPad Dinner Table

MagPad Dinner Table

Sunday, March 29, 2009

Burger Buns

1 lb. balogna (beef is best,but mixed is OK.)
1 lb. cheese (we use mild cheddar)
1 can pitted olives.
grind each up; mix. Dice onion--about 3/4 onion per lb-smaller onion.
mix with mayo to consistency to spread.
Broil on open face hamburger buns. Until buns brown, & its heated althrough--not to close to burner.
(Karen has used English muffins & Miracle whip).
Can be eaten as cold sandwich, before or after broiling.

Back in the days, a meat grinder was used to grind the bologna and cheese. A cheese grater works just as well.

When the Magnusson siblings got together last weekend, David made this Magnusson family favorite. A family friend who was at our luncheon requested the recipe. Here it is!

Monday, March 23, 2009

Watergate or Pistachio Salad

  • 1 package (4 -serving size) Jell-O Pistachio Flavor Instant Pudding and Pie filling
  • 1 can (20 ounces) crushed pineapple in juice, (not drained)
  • 1 cup miniature marshmallows
  • 2 cups chopped walnuts (optional)
  • 2 cups thawed Cool Whip Topping

Stir the pudding mix, pineapple with juice, marshmallows and nuts in large bowl until well blended. Gently stir in whipped topping. Refrigerate 1 hour or until ready to serve. Garnish as desired. Makes 8 servings.

Rachel made this the other day. She got the recipe off the Internet. The Internet source said it is a recipe from a Jell-O cookbook. I wouldn't add the nuts and I would also use 1 cup whipping cream, whipped and sweetened with powdered sugar and a dash of vanilla, instead of the Cool Whip Topping. Even though it is called a salad, I would say it is more of a dessert.

Cherry-Topped Icebox Cake aka Cherry Madness

  • About 15 whole graham crackers (Honey Maid brand the best)
  • 2 cups cold milk
  • 1 package (6 serving size) Jello vanilla or chocolate flavor instant pudding and pie filling
  • 1 3/4 cups thawed non-dairy whipped topping ( I use 1 cup whipping cream whipped and sweetened with powdered sugar and vanilla flavoring. After the one cup of cream is whipped it will measure out to 2 cups. Use the 2 cups)
  • 2 cans (21 ounces each) cherry pie filling (one will due - it just depends on how "cherry" you like it and how much money you want to spend on this dessert)

Line a 9 x 13 inch pan with some of the graham crackers, breaking crackers if necessary.

Pour cold milk into bowl. Add pudding mix. With electric mixer at low speed, beat until well blended, 1 to 2 minutes. Let stand 5 minutes; then blend in whipped topping.

Spread half of the pudding mixture over crackers. Add another layer of graham crackers. Top with remaining pudding mixture. Spread cherry pie filling over the top. Chill about 3 hours.

Makes 12 servings

I found this recipe in the newspaper food section years ago. It has been a family favorite, especially at Harris family reunions - hence the name, "Cherry Madness".

Friday, March 20, 2009

Rachel's Cinnamon-Raisin Bread

6 cups white flour
6 to 7 cups wheat flour
2 cups raisins
6 Tbs sugar
1 Tbs Salt
1/4 cup shortening
4 packages OR 4 Tbs. regular or quick active dry yeast.
4 1/2 cups very warm water (120 to 130 degrees)
1/2 cup sugar mixed with 1 Tbs ground cinnamon.

1. Mix the white flour, sugar, salt, shortening and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in the wheat flour, 1 cup at time, to make dough easy to handle.

2. Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.

3. Grease 4 load pans with shortening or Pam cooking spray.

4. Punch down dough and divide in fourths. Flatten each forth with hands or rolling pin to rectangle, 18 x 9 inches on lightly floured surface. Sprinkle each with 1 Tbs. water and 1/4 cinnamon sugar mixture. Roll dough up tightly, beginning at 9-inch side to from a loaf. Place seam side down in pan. Cover and let rise in warm place 35 to 50 minutes or until double.

5. Heat oven to 400 degrees. Bake 25 to 30 minutes or until ooaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack.

Rachel got this recipe out of the Betty Crocker Cook Book. It is always a treat when she makes this bread.

Tuesday, March 17, 2009

Living on a Dime Internet Cookbook

I found another link for "free money saving recipes" on the internet. Click here to see it. It's from the people who published the cookbook Dining on a Dime. I actually got the recipe, Chocolate Yums posted on this blog from them. Have fun looking at the recipes. They are pretty simple.