Freakish Recipes

I was given a matchbook from 1968 with this recipe

6 medium green peppers

1 lb. ground beef

1 med onion, chopped

1 (6-oz) can Hunt’s Tomato Paste

1 1/4 cups water

2 cups cooked rice

2 tsp Worchestershire sauce

1 1/2 tsp salt

1/2 cup shredded cheddar cheese

Remove tops and seeds from peppers; cook in boiling salted water 5 mins.; drain.  Cook meat onion and garlic in skillet until tender; drain fat.  Combine remaining ingredients and add meat to mixture; spoon into peppers.  Place peppers in baking dish and bake at 375 degrees F, 30 mins.  6 servings.

Ingredients

Directions

7 cups Cream Soda (or Diet Cream Soda)

-> 1  2-liter bottle minus 1 cup

1 cup butterscotch syrup (or sugar free syrup) Torani or Davinci

mix carefully just before serving to preserve fizz.

1 (10 3/4-ounce) can cream of mushroom soup
8 ounces Philadelphia cream cheese, softened
1 (.25-ounce) envelope unflavored gelatin, softened in 1/4 cup water
1 bunch green onions, chopped
3 pounds cooked shrimp, coarsely chopped
(or 1 pound crab meat)
1 cup mayonnaise
1 Tablespoon lemon juice
Tabasco or creole seasoning to taste

Heat soup, undiluted, and mix in the cream cheese. Stir in softened gelatin and blend well. Fold in remaining ingredients and pour into a lightly-oiled mold. Chill until firm and serve with your favorite crackers.

3 large egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
2/3 cup white sugar
1/2 tsp. vanilla

Preheat oven to 200F. Line cookie sheet with brown paper bag or parchment. In a medium sized bowl at high speed, beat egg whites, cream of tartar and salt till fluffy. Gradually beat in sugar. Add vanilla. Place in pastry bag fitted with a medium plain piping tip. Pipe 3″ bone shapes onto parchment or brown paper bag. Bake 1 hour until set. Turn off oven, dry in oven 1 hour. Be sure to store in airtight containers or they will become soggy. Makes 4 to 5 dozen small finger-sized bones.

from Noel

3/4 cup butter

1 cup sugar

1/2 cup molasses

1 egg

2 cup flour

1 tsp baking soda

1 tsp ginger

1 tsp cinnamon

1 tsp cloves

chopped candied/crystalized ginger

make walnut size balls

350* bake 10-12 minutes

1 cup butter
1/2 cup powdered sugar
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup ground walnuts
1/4 cup quick rolled oats
30 maraschino cherries

1. In a large bowl, beat butter, sugar and vanilla until creamy.
2. In a separate bowl sift together flour, baking powder and salt. Add to creamed mixture and mix thoroughly. Stir in walnuts and rolled oats. Dough may be a little stiff. Shape into balls around cherries.
3. Bake on lightly greased cookie sheets at 325*F for 15 minutes; cool slightly on wire rack. Roll in powdered sugar while still warm.

Makes about 30 cookies.

24 oz Butter

24 oz Crisco

74 oz (4 lbs 10 oz) Granulated Sugar

24 oz Molasses

Mix Well, then add:

9 eggs

Mix Well, then add:

8 oz Flour

1/2 c Baking Soda

2 T Ginger

2 T Cloves

2 T Salt

3 T Cinnamon

Mix well, then add:

5 lbs Flour

Bake at 350 degrees

10 - 12 minutes

2 1/2 cups flour

1 tbsp sugar

2 tsp baking powder

1 tsp salt

6 tbsp (1/3 cup) butter

1 cup veggie of your choice ( I usually use one or more of the following: Spinach, jalapenos, cheese, tomato, fresh basil, fresh sage, black olives, or scallions)

1/2 - 3/4 c milk

Mix first 4 ingredients, cut in butter.  Add veggie(s) of choice.   Stir in milk then kneed lightly on floured surface.   Pat out to approx 1 inch thickness.  Use cookie cutter or glass to cut out rounds.  Bake at 350 degrees on ungreased cookie sheet for 13-17 minutes.

I usually get between 6 -8 scones depending on how many veggies I added.

- Makes 1 Loaf

1 3/4 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup white sugar
1/2 cup lowfat cream cheese
2 eggs
3/4 cup mashed bananas
1/4 cup brewed Mystic Spiced Chai

Method:
In a medium bowl mix together flour, baking powder, and salt. In a separate bowl mix sugar, cream cheese, and eggs until light and fluffy. Sitr mashed bananas and Mystic Spiced Chai into cream cheese mixture. Add flour mixture and mix until smooth. Pour mixture into greased 9×5 inch loaf pan. Bake in a preheated 350°F oven for 60 minutes. Cool on rack. Remove from pan after 10 mins.