Archived Story

What's cooking Suzanne?

Published 10:17am Thursday, April 1, 2010

By Staff
Suzanne Langcuster
It is time again for an assortment of recipes to pick and choose for meal planning.
I have included a delicious fish stew in this week’s recipes.
The olive spread and lemon poppy seed muffins are great choices for lunchboxes.
Top off your meal with a piece of Heavenly Pie.
Fish Stew
1 pk frozen cod or haddock
1 t. salad oil
1 28 oz. can tomatoes
2 medium potatoes
1 1/2 t. salt
1/2 t. basil
1/2 t. pepper
1/2 t. sugar
1 10 oz. pkg frozen vegetables
Add items together to create a stew.
Garlic Potatoes
Cook three pounds potatoes, peeled and quartered, and one-teaspoon salt in boiling water to cover for 20 minutes or until potatoes are covered. Coarsely mash potatoes with 1/3-cup butter; 1/2 cup milk; 2 pressed garlic cloves; and 1/2teaspoon of both salt and pepper. Transfer potatoes to a serving bowl, and sprinkle with 1/2 cup Cheddar cheese.
Olive Spread
6 oz. softened cream cheese
1/2 cup mayonnaise
1 c. chopped green salad olives
2 t. liquids from salad olives
Dash of ground pepper
1/2 c. chopped pecans
Combine the cream cheese and mayonnaise in a medium bowl and mix. Add olive liquid.
Fold in pecans and olives. Spread on bread or crackers.
Lemon Poppy Seed Muffins
2 c. all purpose flour
1 1/2 tbsp. poppy seeds
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1 1/2 c. buttermilk
1 large egg, lightly beaten
2/3 c. firmly packed light brown sugar
1/2 c. butter, melted
1 tbsp. grated lemon rind
Combine the first five ingredients together in a bowl; make a well in the center of mixture. Combine buttermilk and next four ingredients; add dry ingredients, stirring just until moistened. Do not over mix.
Spoon batter into greased muffin pans, filling two-thirds full. Bake at 400 degrees for 18 to 20 minutes or until lightly browned. Remove from pans immediately.
Heavenly Pie
Crust:
2 c. plain flour
1 c. chopped pecans
2 sticks oleo
Filling:
1 8 oz. pkg. cream cheese
1 box powdered sugar
1 large tub of whipped cream
Topping:
1 can cherry pie filling
Combine the flour, nuts and melted oleo. Pat into a 13X9 pan. Bake for 30 minutes at 350 degrees. Cool completely.
Mix cream cheese and sugar, then fold in cool whip. Spread over crust and put cherry pie filing on top.
Chill for several hours.

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