Charlotte’s Kitchen

Archive for February, 2008

Ingredients:

6             cup flour
1             teaspoon salt
1 1/2      teaspoon Watkins Baking Powder
1 1/2      cup Crisco
3             eggs
1 1/2      cup sugar
5             tablespoon sour milk (add 1/2 teaspoon vinegar to fresh milk to spoil it.)
1 1/2      teaspoon baking soda

Directions:

In a large bowl mix together the flour, baking powder, salt and Crisco. Mix until crumbly like pie dough. In a small bowl beat eggs and add sugar and beat well. Add sour milk and baking soda. Add this mixture slowly to crust mixture. Beat with mixture. Roll out on very well floured surface. cut out cookies. Bake at 375 degrees for 5 minutes. Cool. Frost.

Ingredients:

1          can corn kernels
1          can creamed corn
2          eggs, beaten
1          cup sour cream
1          package Jiffy corn muffin mix
1/2      cup butter, melted
1          cup cheddar cheese, shredded – optional

Directions:

Preheat oven to 350 degrees, and lightly grease a 8×12 inch baking dish.  In a medium bowl, combine butter, eggs, corn bread mix, whoe and creamed corn and sour cream.  Spoon mixture into prepared dish.

Bake for 30 minutes in the preheated oven, or until the top is slightly brown.  If not adding shredded cheese continue baking  until the center is firm.

Remove from the oven and sprinkle cheese over the top.  Return to the oven for 15 minutes or until the center is firm.

Ingredients:

1            cup cold boiled rice

1/2        cup cup sugar

1 1/2     cup crushed pineapple, drained

1            cup cream whipped or Cool Whip

1/2        teaspoon Watkins Clear Vanilla

1/2        cup miniature marshmallows

Directions:

Combine all ingredients; chill.

Ingredients:

2 boxes cheese crackers – Ritz Cheese Bits 10 1/2 ounce – not peanut butter flavor)
1/3 cup vegetable oil
1 package salad dressing mix – Hidden Valley original Ranch (1 ounce)
1 tablespoon Watkins Dried Dill
1 teaspoon Watkins Garlic Powder
1 teaspoon Watkins Celery Salt

Directions:

Place the crackers in a large sealable freezer container. In a bowl, mix the oil, salad dressing mix, dill, garlic powder, and celery salt. Pour this mixture over the crackers, cover the container, and invert it to coat the crackers with seasoning. Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated. Let the mixture come to room temperature before serving. Store in the covered container in refrigerator.

These are really good in Cheeseburger Soup.

Ingredients:

6         ounces ground turkey
1/2       cup taco sauce
1/2       teaspoon Watkins Cumin
8           cups romaine lettuce, shredded
2           cups tomatoes, coarsely chopped
1           can, 15 ounce kidney beans, rinsed and drained
1           cup green bell pepper, coarsely chopped
1/2       cup red onion, coarsely chopped
1/4       cup nonfat sour cream
1/4       cup cheddar cheese. lowfat, shredded

Cook ground turkey in a medium-size skillet over medium heat 5 to 7 minutes, breaking up meat with a spoon, until browned.  Drain off any ft.  Add taco sauce and cumin and bring to a goil over medium-high heat.  Reduce heat to medium-low and simmer 5 to 7 minutes until thickened.

Chop tomatoes, bell pepper and red onion.  Lay lettuce in casserole dish.  Spoon in some meat mixture, then sprinkle with beans, bell pepper and onion.  Top with sour cream and cheddar cheese.

Leftover macaroni and cheese, refrigerated for at least overnight.  After frying in oil the cheese is melted and all the flavor is restored.

Ingredients:

1         cup all-purpose flour
1         teaspoon salt
1         teaspoon pepper
1         teaspoon Watkins Cayenne Pepper
1         egg beaten with 2 ounces water
1         cup bread crumbs, crushed crackers, crushed potato chips, cornflakes, etc.
Oil for frying
Directions:

Cut refrigerated macaroni and cheese into slices or bite size pieces.

Season the four with salt, pepper and cayenne.  Dredge each piece through the flour and gently tap off excess.  Dip in the egg wash and then coat with the bread crumbs.  Allow them to rest for 5 minutes so the crust can set.  Very carefully drop into the oil and fry until golden brown.  Remove to a baking sheet fitted with a rack and rest for 2 minutes before serving.

I don’t deep fry this, just use a couple tablespoons of olive oil in a skillet.