Recipe: Pineapple Bake

1/11/2012

Submitted by Hollie Peckham, Office Manager, Advanced Restoration Services

• 1 cup sugar
• 1/3 cup flour
• 2 cups shredded cheddar cheese
• 2 - 20 oz. cans pineapple tidbits (drained)
• 1 cup ritz crackers (crushed)
• 1 stick butter (melted)

1. Preheat oven to 350 degrees. 
2. Grease a 9x13 baking dish.
3. In a separate bowl, combine cheese, pineapple, sugar and flour. Put mixture into greased 9x13 dish. Top with crushed crackers and butter.
4. Bake for 30 minutes.

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Recipe: Flu Season Ginger Honey Lemon Tonic

12/21/2011

Adapted from a recipe found online at thekitchn.com by Sara Kate Gillingham-Ryan.

Makes one serving.

Ingredients

• 1 cup water
• 1 inch or so ginger root, roughly chopped
• 1 organic lemon wedge
• 1 tsp. honey, or to taste

Directions

1. Bring the water and ginger to a boil in a small pan.
2. Reduce heat to a low simmer. Squeeze juice from lemon wedge into the water and ginger. Then drop the squeezed lemon wedge into the pan with the lemon juice, water and ginger.
3. Simmer for a few minutes.
4. Pour into a mug and stir in the honey. Garnish with lemon slice if desired.

Drink it in good health.

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Recipe: Chili Rellenos Casserole

11/15/2011

Submitted by Diana Bassett of Corning, Iowa

So, quick and easy you'll say olé.

Ingredients

• 2 (7 oz.) cans of whole green chile peppers, drained
• 16 oz. shredded Mexican Blend cheese
• 2 eggs, beaten
• 1 (5 oz.) can evaporated milk
• 2 Tbsp. all purpose flour
• ½ C. milk
• 1 (8 oz.) can Hunts Zesty & Spicy Spaghetti Sauce

Directions

1. Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with cooking spray. Lay half of the green chilies evenly in bottom of pan. Sprinkle with half of the shredded cheese. Cover with remaining chilies.
2. In a separate bowl whisk together eggs, milk and flour. Pour egg, milk and flour mixture over chilies. Bake for 25 minutes.
3. Remove from oven and pour spaghetti sauce over baked casserole. Sprinkle with remaining cheese. Bake an additional 15 minutes.

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Recipe: Easy Beef Stroganoff

10/1/2011

Submitted by Dixie Ehlers of Bedford, Iowa

Ingredients

• 1 lb. ground beef*
• 1 onion, diced
• 1 can sliced mushrooms
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 pkg. frozen egg noodles
• 1 cup sour cream

Directions

1. Brown the ground beef with the diced onion. Add mushrooms, cream of chicken soup and cream of mushroom soup and heat thoroughly.
2. Prepare noodles according to package directions. When noodles are done, combine with beef and soup mixture. Just before serving, stir in sour cream.

*While often prepared with sautéed strips of beef (as shown), this recipe saves valuable time by using ground beef.

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Recipe: Bread Pudding

9/1/2011

Submitted by Keri Sheffield of Bedford, Iowa

Ingredients

• 8-10 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces in an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

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