Jean’s Fruit Salad Deluxe

Makes 1 huge bowl   

Ingredients

1 can Comstock peach pie filling
1 can pineapples, chunks
1 large can sliced peaches
2 cans tropical fruit salad (Del Monte)
1 large tub frozen sliced strawberries, thawed
1 small can mandarin oranges (optional)
1/2 cup - 1 sliced bananas (optional)

Directions

1.     Mix all ingredients together. Chill

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Barbecue Meat Loaf

 Ingredients
3-4 pounds ground turkey or ground beef
2 large eggs
1 1/2 cups bread crumbs, seasoned
1 1/3 cups barbecue sauce
1 teaspoon seasoned salt
2-3 teaspoons liquid smoke

Directions

1.      Preheat oven to 375 degrees.

2.      Combine thoroughly ground turkey or ground beef, eggs, seasoned bread crumbs, barbecue sauce, seasoned salt and liquid smoke in a large mixing bowl.

3.      Pour into a 5 qt. baking dish and shape into a loaf.

4.      Bake, uncovered for 1 1/2 to 2 hours, until done.

5.      Serve with fried or baked potatoes.

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 Irish Coffee Cream Pie

 Ingredients
1 (9 inch) graham cracker crust
1/4 cup instant coffee
2 teaspoons hot water
3 cups whipping cream
1/2 cup plus 1 teaspoon powdered sugar
6 tablespoons Irish whiskey
6 tablspoons Kailua shaved chocolate (garnish)

Directions

1.      Dissolve coffee in hot water.

2.      Combine all ingredients except garnish and beat at medium speed until mixture forms peaks.

3.      Pour all but 3/4 cups into crust, spreading evenly.

4.      Spoon remaining filling into pastry bag to decorate with rosettes.

5.      Garnish with saved chocolate.

6.      Chill thoroughly for at least 4 hours.

7.      Serve chilled.

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Chocolate Bombs

Makes 12 bombs   

Ingredients

1 cup butter
3 eggs
1 cup sugar
1 teaspoon vanilla
2/3 cup all purpose flour
1/3 cup cocoa powder

Directions

1.      Preheat oven to 350 degrees.

2.      Melt the butter in a saucepan at low temp.

3.      In a bowl, mix the eggs, sugar and vanilla thoroughly.

4.      Sift the flour and cocoa into the sugar mixture and the add the melted butter - mix well.

5.      Pour the mixture into 12 - 1/2 cup non-stick muffin tins and bake for 15 minutes or until the muffins are cooked in the middle (poke with a toothpick and if comes out clean they are done).

6.      Cool them in the tins.

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BARBECUE STEAK IN FOIL

8-10 oz. Sirloin tip steak (per serving)

2 tablespoons Kraft Classic Barbecue Sauce

1 onion, chopped

1 clove garlic, minced

1/2 green pepper, seeded, chopped

1 tablespoon butter or olive oil

2 18-inch squares heavy duty foil

salt, pepper and garlic powder

Cut the sirloin tip steak into 1 inch cubes. Season with salt, pepper and garlic powder.

Place steak cubes in center of foil (shiny side of foil facing inward) and cover with remaining ingredients.

Wrap up into a foil packet or envelope, with seam facing up and with a secure, double fold to retain juices within the packet. Place over sizzling hot coals and cook for an hour or less, according to desired doneness.

Serve with buttered and grilled bulky rolls.

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Chocolate Chip Cookies

Ingredients

1 cup shortening
1/2 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips

Directions

1.      Preheat oven to 375 degrees

2.      Cream together the shortening and both sugars

3.      Then add eggs, vanilla, flour, baking soda and salt

4.      Once the shortening, sugar, eggs, vanilla, flour, baking soda and salt mixture is all creamed together, add the chocolate chips

5.      Mix together, well.

6.      Drop cookie dough by teaspoonfuls onto ungreased cookie sheets

7.      Bake for about 9-12 minutes or until golden brown.

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Betsy

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Jean’s Cornbread Salad

Ingredients

1 package cornbread mix, plus ingredients to prepare
1/2 cup celery
1 bell pepper
2 red tomatoes
1 bunch green onions
3 hard-boiled eggs
Salad dressing of choice

Directions

1.      Cook 1 package cornbread mix using water instead of milk.

2.      While it is cooking, chop up the celery, bell pepper, tomatoes and green onions.

3.      Grate the hard-boiled eggs.

4.      Crumble cornbread and mix with vegetables, eggs, salad dressing of choice.

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