AROUND-THE-WORLD RECIPES

Welcome to my kitchen, where the coffee is hot
(or tea if you prefer) and the chat is friendly.
I have made a lot of friends from all over the world
this past year since being on the internet..
I would like to share some of their recipes with you,
so if you will follow me, here they are:

 

 

These are from my friend, Kitt, who hails from
New Brunswick, Canada.. She is a very good friend who I
met on Family Zone, Family Chat, Kool_Place and now we
meet frequently at Aunts_Place.

 

VANILLA DROP COOKIES

 

1 cup margarine2 cups sugar
2 eggs½ cup milk
2 tsp vanilla3½ cups flour
2 tsp salt4 tsp baking powder
Add ½ cup chipits or raisins  
Mix ingredients together
drop spoonfuls on cookie sheet
1 inch apart

Bake in a 375° oven for 10 min.

 

 

OATMEAL COOKIES
1 cup margarine1 cup sugar
1 cup brown sugar2 eggs
1 tsp vanilla3/4 cup raisins
2 cups flour1 tsp baking powder
1 tsp baking soda½ tsp salt
1½ cup oatmeal 

 

Bake in a 375° oven for 8 to 10 mins
Mix ingredients together
drop spoonfuls on cookie sheet
1 inch apart

 

 

Yankee BUNS

 

Syrup:
1½ cup water1 tsp vanilla
¼ tsp salt1 Tbsp margarine
1½ cup brown sugarPinch of nutmeg
¼ tsp cinnamon 

 

DOUGH:

2 cups flour3 tsp baking powder
1 tsp salt1/3 cup margarine
2/3 cup milk 

 

FILLING:

½ cup brown sugar¼ tsp cinnamon
¼ tsp salt2 tsp margarine

 

Roll the dough out to a 10" x 10" rectangle.
Spread evenly with filling, roll up and seal edge.
Cut in 12 1" slices. Place cutside down in a 9" x 13"
pan in sirup mixture. Bake in a 350°F oven for 25 to 30 min.

 

 

COCONUT CAKE

½ cup margarine¾ cup sugar
1 egg1 egg white
1/3 cup milk½ tsp vanilla
1 cup flour2 tsp baking powder
½ tsp salt½ cup coconut

mix well
8” sq. pan or 2-8" round pans.
Bake in a 375° oven for 20 to 25 min.

 

COCONUT CAKE FROSTING

 

1½ cup icing sugar¼ cup cocoa
1 pinch salt1/4 cup margarine
1 egg yolk1 Tbsp hot cream
½ tsp vanilla 

 

mix well 8" sq. cake--or 8" round (top and sides).
let cake cool before frosting

 

 

BLUEBERRY CRISP

 

SAUCE:

 

3 cups frozen blueberries1 Tbsp lemon juice
½ cup sugar¼ cup flour



mix well
8" sq. pan Bake in a 375° oven for 30 min

 

FILLING:

 

2/3 cup brown sugar½ cup flour
½ cup oatmeal¾ tsp cinnamon
½ tsp salt1/3 cup margarine

 

 

RICE AND RAISINS PUDDING

Simmer covered for 15 min. :

 

1 cup rice
1½ cup boiling water

In the meantime, prepare:

 

3 beaten eggs¾ cup sugar
1 tsp. cinnamon¼ tsp. nutmeg
1 cup raisins¼ tsp. salt
2 tsp. vanilla1 Tbsp. butter
2¼ cup milk 

 

Mix well and add cooked rice.
Cook in a 350* oven for about 1 hour.

 


 

 

The next two recipes are from a friend, Bets,
from Cleveland, Ohio..Thanks, Bets.

THE BEST BEEF VEGETABLE SOUP
..FROM BETS:))
....and the EASIEST!

 

2-3 Lbs top round steak cubed1 large can peeled, diced tomatoes
1 box frozen peas5-6 carrots sliced in pieces
5-6 stalks celery sliced in pieces3 med. onions, chopped
4 potatoes, cubed1/4 cup Worcestshire sauce
2 T salt 

 

Put all in soup pot and simmer for about 3 hours.
Add water if needed.
ENJOY:))

 

 


OKAY...I HATE BROCCOLI...
BUT I LOVE THIS!!!!
IT ALWAYS WOWS PEOPLE AT SUMMER COOKOUTS..

BROCCOLI SALAD

 

1 lb. bacon, cooked and crumbled
(I used the jar stuff)		1-2 bunches broccoli..
make little pieces out of the florets
8 oz. shredded swiss or mozzarella,
or combo cheese		1 lg. purple onion, diced
Mix these ingredients together.. 
  
2 T. lemon juice1/4 cup sugar

 

Mix and add to broccoli mixture.
Refrigerate for 24 hours, covered, before serving.


 

 

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