Saturday, May 30, 2009

Week in Review

Each Saturday I'll recap the recipes featured each day from that week. So if you missed any and aren't sure how to look back, you can just check Saturday's post! Also featured today are any new photos that were submitted by our readers!

Be sure to check what new recipes have been added as well!

New Images Submitted This Week:

You can submit images on any of the recipes that you make from Annie's! Just go to that recipe and click Upload Your Own Image. Here are the most recently added images:

Meatball Sandwiches

4 lb. lean ground beef
2 eggs
1 pkg. dry Hidden Valley Ranch dressing
1 pkg. finely crushed Saltine crackers

Mix all ingredients together in a large bowl, adding more cracker crumbs if mixture is too wet and more eggs if mixture is too dry. Form mixture into meatballs slightly smaller than the size of a golf ball. Bake at 350 degrees until cooked through, or approximately 20 minutes. Pour off any grease. Place meatballs in a crockpot or Dutch oven and cover with canned spaghetti sauce. Heat until sauce is hot. Serve meatballs on steak rolls and garnish with shredded mozzarella cheese.

Photo submitted by Theresa Smith


2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
2/3 - 3/4 c. milk
1 c. sliced peaches
2 tbsp. butter
2 tbsp. brown sugar

1 c. peaches, sliced
2 tbsp. butter
2 tbsp. brown sugar

Mix flour, baking powder and salt. Cut in shortening. Add milk. Knead 30 seconds. Make into rectangle and turn into triangles. Place spoonful of peach mixture into center of each rectangle. Seal and prick. Any fruit may be used.

Photo submitted by Theresa Smith

Bread And Butter Pickles

1 qt. Cucumbers
1 sliced onion
1 c. sugar
1 tsp. Turmeric
1/2 tsp. dry mustard, sliced
1 c. vinegar
1 1/4 tsp. Salt
1/2 tsp. celery seed

Bring all ingredients except cucumbers and onions to boil. Then add cucumbers and onions and bring to boil again. Or, pour boiling solution over cold cucumbers and onions.

Photo submitted by Theresa Smith

Hot Dog Relish

4 c. ground onions
4 c. ground cabbage
2 c. ground green pepper
2 c. red pepper
2 c. ground cucumbers
4 c. vinegar
1/2 c. salt
6 c. sugar
1 tbsp. celery seed
2 tbsp. mustard seed
1 1/2 tsp. Turmeric

Grind vegetables and place in crock with the salt; let stand overnight. Next morning, rinse and drain well. Combine the rest of the ingredients in a kettle large enough to accommodate the mixture and heat to boiling. Simmer 3 or 4 minutes and seal in pint or perhaps half pint jars.

Photo submitted by Theresa Smith

Potato Salad

2 lb. potatoes (about 6 med.)
1/4 c. finely chopped onion
1 tsp. salt
1/8 tsp. pepper
1/2 c. (approximately) Italian salad dressing
1/2 c. mayonnaise or salad dressing
1/2 c. chopped celery
2 hard cooked eggs, cut up

Wash potatoes. Heat 1 inch salted water to boiling. Add unpared potatoes. Cover tightly; heat to boiling and cook 30 to 35 minutes or until tender. Drain; cool and peel. Cut potatoes into cubes; combine in bowl with onion. Sprinkle with salt and pepper. Mix with Italian salad dressing. Cover; refrigerate at least 2 hours. Just before serving, add mayonnaise; toss until potatoes are well coated. Stir in celery and eggs. Makes 4 to 6 servings.

Photo submitted by Theresa Smith

Amish Oven Fried Chicken

1/3 c. vegetable oil
1/3 c. butter
1 c. all-purpose flour
1 tsp. salt
2 tsp. black pepper
2 tsp. paprika
1 tsp. garlic salt
1 tsp. dried marjoram
8 or 9 pieces chicken

Place oil and butter in a shallow cooking pan and place in 375 degree oven to melt butter, set aside. In a large paper sack combine dry ingredients. Roll the chicken pieces 3 at a time in butter and oil then drop into a sack and shake to cover. Place on a plate until all pieces are coated. Leave any excess butter and oil in pan. Place chicken in the pan skin side down or its just as good if you remove all the skin first. Bake at 375 degrees for 45 minutes with spatula, turn chicken pieces over and bake 5 to 10 minutes longer or until crust begins to bubble.

Photo submitted by Theresa Smith

Amish Macaroni Salad

1-1/2 c. uncooked macaroni
1 tsp. salt
3 hard boiled eggs
1/2 c. chopped celery
1/4 c. chopped onion (optional)
3/4 c. Miracle Whip
2 Tbl. mustard
1/4 c. vinegar
1/3 c. sugar

Cook and drain macaroni. Cool. Add salt, eggs, celery, and onion. Mix Miracle Whip, mustard, vinegar, and sugar thoroughly, then add to macaroni mixture. Serves approximately 12 people.

Photo submitted by Theresa Smith

Pennsylvania Dutch Creamy Cucumbers

1 c. sour cream, mayonnaise or yogurt
3-4 tbsp. vinegar
Sugar to taste
1 med. onion, sliced very thin for each 2-3 med. to lg. cucumber

Prepare wilted cucumbers: slice thinly, soak 1 hour in salted water. Rinse and drain. Mix above ingredients. Pour the dressing over cucumbers. Refrigerate a few hours to give flavors a chance to blend.

Photo submitted by Theresa Smith

Comments from Theresa:
These were so good. I used mayonnaise instead of sour cream or yogurt. Next time I think I will add sliced carrots and maybe some red and green sliced peppers.

Peach Dump Cake

1 lg. can peach slices
1 stick butter or margarine
1 box yellow cake mix
1 c. walnuts, chopped
1 c. coconut

Empty peaches and juice into 9 x 13 inch pan. Shake dry cake mix over the peaches. Evenly drizzle melted butter over cake mixture. Shake coconut over butter and shake nuts over coconuts. Bake in 325 degree oven for 60 minutes. Serve with ice cream or whip cream.

Photo submitted by Theresa Smith

Stuffed Manicotti

1 package of manicotti shells (about 12)
4 cups shredded mozzarella cheese
15 oz container ricotta cheese
6 tbsp fresh basil, sliced (or 2 tbsp dried)
26 oz spaghetti sauce (homemade or jar)
1/2 cup Parmesan cheese

Preheat oven to 350 F and spray a 13x9 baking dish. Cook pasta according to package directions, drain in cold water. Dry on paper towels.

Place 2 cups of the spaghetti sauce into the 13x9 baking dish. Stir together 3 cups of the mozzarella cheese, ricotta and basil. Stuff each shell with this mixture and place stuffed shells into the baking dish. Pour remaining sauce over the stuffed shells and sprinkle with mozzarella cheese. Bake for 15 minutes then remove and sprinkle with Parmesan cheese. Bake another 10 minutes.

Photo submitted by Theresa Smith

Comments from Theresa:
These were fantastic. I used cottage cheese instead of the ricotta cheese and added 1/3 cup of shaved cut up old fashioned ham. I will make these again.

Strawberry Ice Cream

1 tbsp lemon zest
1 tbsp lemon juice
1 10-oz pkg frozen strawberries, thawed
2/3 cup sweetened condensed milk
1 cup heavy cream, whipped

Combine the lemon zest and juice as well as the strawberries in a blender. Blend on high for 20 seconds or until smooth. Reduce the speed to low and remove the cover. Working slow and steady, pour in the sweetened condensed milk. Fold the strawberry mixture into the whipped cream using a rubber spatula. Pour into plastic container and place in the freezer for 2-3 hours. You can also place this into an ice cream maker.

Photo submitted by Sandie

German Chocolate Cherry Brownies

1 pkg. German chocolate cake mix
1 can coconut & pecan frosting
1 can cherry pie filling
1 egg
4 tbsp. butter or oleo

Put all ingredients into medium size bowl. Mix well with wooden spoon, until evenly mixed. Pour into 9 x 13 inch pan and spread evenly. Bake at 350 degrees for 30 to 40 minutes. Remove from oven and pour 1 cup chocolate chips on top. Let stand for 5 minutes. Then spread chocolate chips evenly over brownies. Let cool completely before cutting.

Photo submitted by Karen Boggs

Homemade Lasagna

1/4 c. olive oil
1/2 c. finely chopped onion
2 tbsp. chopped parsley (fresh or dried)
1/2 lb. ground hamburger
1/4 lb. loose sausage (Italian)
2 cans (2 lbs. 3 oz.) plum tomatoes in the can
2 cans (6 oz.) tomato paste
2 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
2 tsp. dried oregano
1 tsp. basil1 tbsp. olive oil
1/2 lb. lasagna noodles
1 lb. ricotta cheese
1 lb. Mozzarella cheese, thinly sliced
1 jar (3 oz.) Parmesan cheese

In a frying pan, add 1/4 cup olive oil, sauté onion and parsley, until tender (5 minutes). Add hamburger and loose sausage. Brown. Add tomatoes, tomato paste, sugar, salt, oregano, pepper and basil. Place this mixture in a crock-pot on low for 6 hours. Stir occasionally. In large kettle, bring 3 quarts water to boil, add 1 tablespoon olive oil. Add lasagna noodles, 2 or 3 at a time. You will need 6 lasagna noodles. Return to boiling for 15 minutes. Drain and rinse with hot water. Heat oven to 350 degrees. Grease baking dish, 13 x 9. Spoon in tomato sauce. Layer noodles, ricotta, Mozzarella, tomato sauce, noodles, ricotta and Mozzarella. Bake for 40 minutes at 350 degrees. Top with Parmesan cheese. Let cool 15 minutes. 9 servings.

Photo submitted by Wendy Michelle

Peanut Butter Brownies

3 eggs
1/2 cup shortening
1/2 cup peanut butter
1 1/2 cups sugar
1 tsp vanilla
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
1 cup chocolate chips

Cream together shortening and sugar. Add peanut butter, eggs and vanilla and mix well. Add dry ingredients then fold in chocolate chips. Bake at 350 F for 20 minutes or until done.

Photo submitted by Amanda

Comments from Amanda
I used an 8x8 and it took about 45 minutes. They were very good but I think I will try them again in a 13x9 as they were too tall.

Pa Dutch Batter Fried Apples

3 eggs
1 tsp. salt
2 1/4 tbsp. sugar
4 1/2 oz. milk
1 1/4 tbsp. baking powder
1/2 lb. flour
20 apples
Powdered sugar

Peel and core apples and cut into round slices. Beat eggs and gradually add all ingredients (except apples). Beat until smooth batter. Dip sliced apples into batter and fry in hot oil until lightly browned. Sprinkle with powdered sugar and serve warm..

Photo submitted by Minny

Blueberry Grunt

2 pints fresh or frozen blueberries
1/2 cup plus 2 tablespoons sugar, divided
1/2 cup water (use warm water is using frozen berries)
2 tablespoons instant tapioca
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/2-inch cubes
1/2 cup milk
1 large egg
2 tablespoons light brown sugar

In a 3 1/2-quart slow cooker, combine the blueberries, the 1/2 cup granulated sugar, the water, and tapioca. Cover and slow-cook until the berries have formed a thick sauce, 5 to 6 hours on low (200-degrees F.

In a medium bowl, whisk the flour, the remaining 2 tablespoons granulated sugar, the baking powder, and salt to combine. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. In a small bowl, beat the milk and egg together. Stir into the flour mixture to form a soft dough.

Turn the heat to high (300-degreesF). Drop the dough by tablespoons on top of the blueberries. Cover and slow-cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes. Sprinkle the dumplings with the brown sugar.

Let the grunt stand for 5 minutes before serving, then spoon into individual bowls.

Photo submitted by Tami Rose

Cucumber Salad

6 cucumbers peeled, seeded and sliced
2 onions peeled and sliced
1 clove garlic (mashed)
1/4 tsp. salt
1/2 tsp. ground black pepper
1/2 c. cider vinegar
1/3 c. sugar
1/2 c. chipolte infused oil
1 tsp. Worcestershire sauce

Mix together all ingredients. Toss gently

Photo submitted by Tami Rose

Apple Pie

Plain pastry
6 c. pared cored apples, sliced 1/4" thick
2/3 c. sugar
1/4 tsp. nutmeg
1/8 tsp. salt
1/4 tsp. cinnamon
1 tsp. lemon juice
2 tsp. butter

Lightly roll half of the pie crust to 1/8 inch thickness and about 2 1/2 inches larger than a 9 inch pie plate. Fold it in half and fit it into the pie plate. In rolling the pie crust, use only enough flour to prevent sticking, handling the dough very lightly and never turning it. Press the pie crust lightly to fit and pie pan and trim even with the edge of the pan, using a knife. Fill the pie shell with the apples. Mix sugar, nutmeg, salt, cinnamon and lemon juice. Sprinkle over the apples and dot with the butter. Moisten the edge of the crust with cold water. Roll the toher half of the pie crust ot 1/8 inch thickness and about 1 inch larger than the diameter of the plate. Fold this in half and make 3 slits, each 1/2 inch thick in length, in the center of the folded side. Adjust over the filling, then carefully fold the edge of the upper crust under the lower crust all the way around. Finish by pressing the edges together with a fork dipped in flour. If a glazed surface is desired, or slightly beaten egg white. Bake for 40 minutes at 425 degrees in a preheated oven. Makes one pie

Photo submitted by Karen

Apple Crisp

1 can apple pie filling
1/4 c. Bisquick
1/4 c. quick cooking oats
2 tbsp. brown sugar
2 tbsp. butter
1/2 tsp. cinnamon

Place 1/2 cup apple filling in each of 4 microwave dessert dishes. Mix remaining ingredients with fork until crumbly and sprinkle 2 tablespoons over each of the apples in each dish. Cover with waxed paper and cook on HIGH until topping is melted and apples are hot, 3 to 4 minutes. Let stand uncovered at least 10 minutes before serving.

Photo submitted by Sandie

Remember if you submit a photo, email us and let us know it was yours and we will enter you into our contest to win fun kitchen prizes!

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More scrumptious daily recipes coming next week! Visit Annie's Recipes if you just can't wait until then ;)

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