Archives For Readers’ Recipes

EZ Cheezee Hashbrowns
From Michelle

32 oz frozen (shredded) potatoes
2 cans cream of potato soup
16 oz sour cream
2 cups sharp cheddar cheese
1 1/2 cups parmesan cheese

* Preheat oven 375 degrees and grease the 9x 13 pan you won’t be using for your chicken. ;)

* Mix potatoes, soup, sour cream, and cheddar in a large bowl, then spread into pan.

* Sprinkle with parmesan.

* Bake 1 hour

Rice Parisian
From Sue G.
1/2 c uncooked rice
1 tbl butter
1 can Campbell’s French Onion soup
1/2 can water
(This recipe calls for 4 oz of fresh or jarred mushrooms, but since my daughter hates mushrooms, I stopped putting them in. Doesn’t affect the “goodness” at all.  Also, recipe calls for 3 tbl butter and that is so not necessary. So I would use the one tbl  and adjust accordingly if you double or triple the recipe. For the five of us, I would double the recipe. Leftovers are good.)

Take the butter, melt, add raw rice. Recipe says to brown rice but I have never gotten to a stage where the rice browns. So I just let the butter absorb. Turn the heat down to low, add the soup and the water. Cover and cooke 25-30 minutes on low on stovetop. Enjoy!



The next five recipes are from M. Brooke Robertshaw

Favorite Things To Do With Fruit

Apple, Strawberry, Carrot Juice

Using a juicer, juice:
1 part apples
1 part carrots
1 parts strawberries.

Sometimes I will peel the apples, sometimes not. I cut the tops off the carrots, and the leaves off the strawberries. I have a Champion Juicer, so I have to cut the apples. Greens could also be added to this mixture, though I would recommend using sweeter greens rather than bitter greens.

This is my favorite juice I’ve made. Why? The apples are too sweet and the strawberries are too tart (unless using Oregon strawberries) and they balance each other out. The carrots are very complimentary to the apples and strawberries.



Favorite fruit (s), frozen.
Put in food processor and process fruit. Eat.
I also add liquid vanilla coffee creamer sometime, which makes it taste a little more ice cream-ish.


Yumm! sauce

This is an (pretty good) attempt to make Yumm! sauce that is made by Cafe Yumm! of Eugene, Oregon. The recipe isn’t published, and Yumm! sauce can’t be gotten outside of the Willamette Valley of Oregon.

1/2 cup canola oil (preferably cold pressed)
1/2 cup almonds (for a creamier sauce, use almond flour)
1/3 cup nutritional yeast
1/2 cup chickpeas or garbanzo beans, cooked
1/4 cup soybeans, cooked (not green edamame beans)
1/2 cup water (important for flavor)
1/2 cup silken tofu
1/2 cup lemon juice (fresh is best)
1-2 garlic cloves (small to medium size)
1/2 teaspoon salt
1 1/2 teaspoons curry powder
1 teaspoon dried oregano
1 teaspoon dried cilantro

How to use the ingredients:
In a blender: blend oil, beans, almonds, and tofu together. then blend everything else in.

By the way – I used 3 cloves of garlic, because I subscribe to the feeling that it’s hard to get too much garlic. Next time I may use 4 cloves of garlic. 


I put the Yumm! sauce into 3 8oz yogurt containers and put 2 in the freezer for later use. It freezes and thaws pretty well, so I recommend that if you are wanting to make it in bulk and have it as you need it.


Kmaj, a pita like bread, a bread recipe from Palestine

from Gaza Mom (

Gaza Mom is Laila El-Haddad, who lives part time in the US with her Palestinian husband who was born in a refugee camp in Lebanon, and part time in Gaza (when she can get there). Her husband cannot get into Gaza.

Measure and whisk together in a bowl either:

5 cups whole white wheat flour or spring wheat (the softer wheat grain traditionally used in the Middle East, which you can find sold as a 5lb package by Arthur’s or in the bulk section of natural food stores, which label it “organic spring flour” or “organic bread flour”; look for the “spring wheat” in the ingredients list).

Have a bowl of wheat bran (also found in said natural food stores bulk sections) ready handy and set aside for now.

1 T. yeast
1 T. sugar
1 T. salt
3 T. Olive oil

Gradually mix in, a little bit at a time and starting with just 1 cup and adding more only if necessary:

2-3 cups warm water

Start by mixing dough by hand, then kneading with the palm of your hand or your knuckle, turning the dough over, and kneading again.
Continue kneading until the dough forms a ball (i.e. does not stick to the sides of the bowl anymore). Do not over-knead. Pat top of dough with some olive oil.

Leave to rise in draft-free place for one hour or until doubled in volume. Punch dough down, knead gently for one minute and form into a ball; let rest for twenty minutes.

Form palm sized balls from the dough and pinch ends; place on well-floured surface-or a surface sprinkled with a generous layer of wheat bran*- and let rest for 10-20 minutes.

Roll dough balls out to about 1/2 cm thickness.

Cover and let rest for at least 20 minutes and up to overnight (this is the way they traditionally do it in Palestine-they let the flattened dough at this stage to rest overnight to allow a more complex flavor to develop).

Pre-heat conventional oven to 500 degrees or highest available setting. At the same time, preheat an electric or stove-top griddle to medium-high heat.

Prepare baking sheets (baking stones if you have them!) by sprinkling them with bran to prevent sticking.

Begin baking by placing rolled doughs on top of griddle.

Wait a few minutes-or until small sore-like “craters” begin to form, then quickly remove half-baked breads and move to baking sheets.

Quickly place in pre-heated oven and bake for a few minutes or until bread puffs up.

Take bread out and cover with a towel or sheet to prevent the moisture from building up. Tip : nothing like warm kmaj with olive oil and zaatar! (zaatar: middle eastern herb mix that is said to be good for the brain!)

*Note from Brooke: In cooking the bread I’ve simply placed my small cast-iron pan in the stove with flour on the bottom. When I am ready to bake the kmaj I put the kmaj in the cast-iron skillet and cook it in the oven in that. I keep a close eye on the bread and it is ready when it puffs up.   I suspect a pizza stone would work similarly.


Tomato Juice & Herb Whole Wheat Bread
Yields: Two 9 x 5 x 3 loaves

Measure Ingredient
2 cups Tomato Juice (or Tepid Water if you don’t want the Tomato)
2 cups Tepid water
¼ cup Active Dry Yeast
4 teaspoons Salt
1 tablespoon Rosemary leaves (or other favorite herb)
1 tablespoon Fresh pressed or granulated garlic (or other favorite herb)
*you can leave the herbs out and have a lovely loaf of no herb bread as well
6 tablespoons Sugar
¼ cup Butter or Margarine, melted
½ cup Powdered milk
9-11 cups Whole wheat flour, a mix of white and whole wheat flour can be used as well
* Note about the sugar If you use tomato juice you can leave the sugar out and the bread should still rise (it did for me), the yeast feeds off the sugar in the juice.

Step 1. Mix with a whisk: tomato juice, yeast, salt, rosemary, garlic, sugar, butter, powdered milk and butter

Step 2. Allow yeast to activate until mixture becomes bubbly, approximately 10-15 minutes.

Step 3. Add flour to yeast mixture

Step 4. Beat by hand until well mixed.  Turn dough onto floured surface and knead for 10 minutes.  If you have a dough hook and mixer, beat for 5 minutes on low speed.

Step 5. Allow mixture to rise until doubled in size, approximately 45 minutes.

Step 6. After dough rises, place on lightly floured surface and knead well.

Step 7. Shape into loaves and place in greased baking pans.

Step 8. Bake loaves at 350 degrees for 45-55 minutes.

Step 9. Allow loaves to cool in pans briefly, and then remove from pans and continue cooling.

Step 10.  While loaves are still warm, brush tops with butter.



Main Dishes

January 1, 2012

Beer Can Chicken
(Can also use soda)

From Shari Rich 

You use a whole fryer chicken. Season the Chicken with your favorite Rub or seasonings, we like a Memphis Rub. After seasoning you open a can of beer, spill out or drink a few sips, your preference! (Soda can be used also) I throw some additional seasonings into the beer, put the can into the chicken cavity and use the legs to make a tri pod so the chicken is standing! (basically you stick a can in the chickens behind!) It looks pretty silly but the results are magnificent! Cook in a 375 degree oven for about 45 min! The chicken is crisp on the outside and juicy on the inside! The liquid helps to keep the chicken moist! Plus it does not cook in its own fat so the calorie count is lower!

Here is the recipe for the memphis rub, save what you do not use in an airtight container for the next time!!
1/4 cup paprika
1 tablespoon packed dark brown sugar
1 tablespoon white sugar
2 teaspoons salt
1 teaspoon celery salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder


No Peek Beef Stew
From Becky 

2 lbs. stew beef cut into one inch pieces.
1/2 C cooking wine
1 envelope Lipton onion soup mix
1 can cream of mushroom soup

Mix all ingredients  in crock pot then cook on low 8-12 hours or high 4-6 hours.  May also be baked in covered pan in oven at 300 degrees for 2-3 hours or on stove top in covered pan over low/me heat for 2-3 hours stirring occasionally..


Crock Pot Citrus Turkey Breast
From Rachel

Thawed turkey breast
6 0z of frozen orange juice concentrate – I never measure and just pour in about a quarter of the can.1 can cranberry jelly sauce
1 package Lipton Onion Soup Mix
A couple slices of butter off the stick – See I don’t measure and just throw in a little butter!

Cook on low for about 8 hours in the crockpot. Is really amazing turkey.


Easy Turkey Breast in the Microwave
From Sharon Price

Prepare your turkey breast in a cooking bag just as if you were going to put it in a regular oven. Place turkey (in bag) into a microwave safe dish. Place in microwave – cook on high 5 minutes per pound.  If your microwave does not have a turntable, turn the dish and cook another 5 minutes per pound on medium.  By the time I’m ready for the day, I have a delicious turkey breast and by the way, it has browned and is very moist.
Asian Pheasant (or Chicken) and Noodles
Pheasants are in short supply in Iowa therefore chicken breast may be substituted
From Karen Damjanovic

1 Pheasant Breast  (or chicken breasts.)
2 packages (3 oz each) Oriental flavor instant ramen noodles
2 cups frozen vegetable mixture
¼ t ground ginger
2 T thinly slices green onion

Cut pheasant into bite size pieces.  In a large nonstick skillet brown pheasant over medium heat until it’s no longer pink.  Remove with slotted spoon, pour off drippings.  Season pheasant with 1 seasoning packets from noodles and set aside.

In same skillet combine 2 cups water, vegetables, noodles (broken up), ginger and remaining seasoning packet.  Bring to a boil; reduce heat, cover & simmer 3 minutes or until noodles are tender, stirring occasionally.  Return pheasant to skillet.  Stir in green onions.

Makes 4 servings


January 1, 2012
Fudge Brownies
From Sue G.
(See her notes at  the end of recipe)
2 sticks butter
4 squares unsweetened chocolate
1 pkg chocolate chips (6 oz or 1 cup)
(I usually go heavy on these –like a heaping measure of chips–and make it with half semi and half milk; I have been making this for so many years I don’t remember what the original recipe calls for. If you love dark chocolate,  I would make them half and half.)
2 cups sugar
2 cups flour
4 eggs
2 tsp. vanilla
1 cup walnuts
Combine butter, chocolate and chips in 5 qt. dutch oven. Stir over low heat and cook til melted. Remove from fire and add (one at  a time and mix before next ingredient) sugar, eggs, flour and vanilla. Add nuts or sprinkle on top if desired. Bake at 325  in 9×13 lightly greased pan for 30-35 minutes.

Icing (optional)
2 oz unsweetened chocolate
2 tbl butter
2 cups powdered sugar
3 tbl hot water


These are sweet enough without the frosting; if I don’t use frosting, I dust them with powdered sugar just for show. What I love about this recipe is that it can be made at the last minute because it doesn’t want softened butter, it wants melted butter.

The nuts are optional. I love them and put them in with the batter. My aunt prefers to sprinkle them on top, an option that is viable but would require LESS THAN A CUP OF NUTS! In fact, just sprinkle them on in the amount you desire. And no nuts at all is okay, too.

Also, the frosting: You melt the butter and chocolate on top of the stove in a pan (what? you wanted to melt it in the micro? ok, but watch carefully. nothing tastes worse than burned chocolate AND burned butter! I only melt chocolate in the micro for my peppermint bark ). I just want to make sure for those of you who use the already melted packets of baking chocolate that the butter needs to be melted too. I have never used the already melted chocolate, so I would stick with my recipe using the bars of baking chocolate to ensure the proper outcome.

This brownie is very much like fudge rather than a cake type brownie.  Hope you enjoy them.

Hot Fudge Ice Cream Bar Dessert
From Sue G.

(Sue hasn’t made these yet, but the recipe was shared with her and she wanted to pass it along)


  • 1 (16 ounce) can chocolate syrup (I wonder if this is hot fudge syrup because of the name of the recipe?)
  • 3/4 cup peanut butter
  • 19 ice cream sandwiches
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 cup salted peanuts

Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.

  1. Line the bottom of a 9×13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.


Cherry Pineapple Crunch Cake
From Sharon Price  

1 can Cherry Pie Filling
1 can Crushed Pineapple
1 cup Chopped Pecans
1 box Yellow Cake Mix
2 sticks margarine, melted 

Fill bottom of long casserole dish with pie filling.  Add pineapple on top of this (spread carefully if necessary).  Pour box of cake mix evenly over fruit.  Sprinkle nuts evenly over top.  Pour melted margarine on top.  Bake at 325 degrees for about 1 hr & 15 min or until lightly browned.

Store in refrigerator.


Chocolate Cherry Dr. Pepper Cake
From Janet

1 box chocolate cake mix
12 oz Diet Dr. Pepper

Mix two ingredients together and bake according to time and temperature directions on cake mix box in a 9 X 13 inch cake pan.
Cool completely then top with one can of cherry pie filling.
Add a teaspoon of whipped topping per serving if desired.