A few repeated requests

Hope all is well and you are enjoying the beautiful weather…Hope you find something in the following repeat requests that you will enjoy. Take care and I’ll be seeing you around…Agnes.

Coconut Sherbet (From my late friend, Joyce Jones.)

1 and 1/4 cups sugar

1/2 cup water

3 and 1/2 cups coconut milk (you can find it in the grocery store)

1/8 teaspoon almond extract

½ cup or more of frozen or fresh grated coconut  

1/8 teaspoon almond extract

1/2 cup flaked coconut

Cook the sugar and water until sugar melts; let cool. Stir the sugar syrup into the coconut milk; add the almond extract. Place in the refrigerator or freezer until completely cold. Pour into the ice cream freezer and freeze. While it is freezing, add the coconut through the top opening. (If you do not have a freezer: Pour into freezing tray. Freeze, with freezer or freezing compartment set at coldest point, until sides are mushy. Remove from trays and beat with an electric mixer or rotary beater until frothy. Return to trays and freeze. Serve with the grated coconut on top.)

NOTE: You can use the little electric freezers. You just have to remember to keep the tub part in the freezer and when you are ready to make ice cream, sherbet, or sorbet just pour the mixture into the frozen tub, attach the lid and motor and plug in. Ready in a jiff.

Poor Man’s Steak (I found this in an Amish cookbook)

2 pounds ground beef

1 cup water

1 cup cracker crumbs

1 can cream of mushroom soup

Salt and pepper to taste

Mix ground beef, water, cracker crumbs, salt, and pepper. Flatten out meat mixture on a wax paper lined cookie sheet, cover and store in the refrigerator overnight or several hours. When ready to cook, cut into rectangle serving size pieces, dust each piece with flour and quickly fry in a small amount of oil until golden. Place in rectangular baking pan, with sides and pour the undiluted soup over all. Spread evenly over steaks. Bake at 350 degrees until done. Approximately 45 minutes.

Quick Egg Custard (My favorite… Agnes)

1 can Eagle Brand Sweetened Condensed Milk (12 ounce size)

3 eggs, beaten

1 teaspoon vanilla

1 and ¼ cups hot water

1 deep dish pie crust, unbaked

Mix all ingredients, except pie crust, and beat to blend the custard. Pour into crust and bake in a preheated 325 degree oven for 40 minutes or until done.

Chicken Nuggets (Yields 6 servings.)

1 and ½ to 2 pounds boneless, skinless chicken breast

1 box Stove Top cornbread flavored stuffing mix (6 ounce size)

3 eggs

¼ cup water

Put stuffing mix in food processor and process on high for 30 seconds. Put in a pie plate or pan and set aside. Put eggs and water in a small bowl and beat until light and fluffy. Pour in another pie plate or pan and set aside. Cover a large baking sheet with foil and spray with a non-stick cooking spray and set aside. Cut chicken into nugget size pieces. Using a fork, roll one of the nuggets in to the crumb mixture, dip in the egg mixture and roll in the crumb mixture again. Place on the prepared baking sheet. Repeat until complete. Bake in a preheated 425 degree oven for 15 minutes, turn and bake for 5 additional minutes. Serve with your favorite sauce.

Orange Fluff (Delicious served with pound cake or angel food cake.)

1 carton sour cream (8 ounce size)

1 box orange Jell-O (dry) (.35 ounce size)

1 container Cool Whip (8 ounce size)

1 can mandarin orange segments in light syrup, drained

Stir sour cream, Jell-O, and Cool Whip together until well mixed. Gently fold in mandarin orange segments. Serve chilled. (I like to slice pound cake or angel food cake and gently sprinkle it with the cold mandarin orange syrup and top with a serving of the fluff and a little orange zest.)

Breakfast Fruit Pies

1 can buttermilk biscuits (7.5 ounce size)

1 can fruit pie filling (21 ounce size)

1 egg white, bitten

1 teaspoon ground cinnamon

3 tablespoons sugar

Vanilla frosting

Spray a cookie sheet with non-stick spray. Set aside. Spray hands with spray and flatten biscuits into a 3 inch circle. Put a rounded teaspoonful of pie filling into the center of each circle. Brush a little of the beaten egg white around the very outside edge of the biscuit. Fold dough over into the shape of a half moon. Use a fork to mash the edges together and seal. Place all fruit filled, sealed biscuits on the baking sheet. Mix sugar and cinnamon and sprinkle on tops. Bake in a preheated 350 degree oven until golden brown (about 10 minutes). Heat the frosting in microwave according to package directions and drizzle over the tops. Let set a few minutes before serving.

‘Things You Should Know but Probably Don’t’

Hope you feel a little more enlighten…Agnes

•On average, 12 newborns will be given to the wrong parents, daily. When your kid messes up…you know who to blame…The hospital gave you the wrong kid.

•In the 1830’s, ketchup was sold as medicine. So that is why we are so addicted to it.

•The Declaration of Independence was written on hemp (marijuana) paper.

•Most lipstick contains fish scales (eeww).