August Recipes

Barb’s Screwy Noodle Pasta Salad

1 12-oz. pkg. spirals

1 can olives, sliced or halved

(Save the olive juice! Use some (as directed next)

and a little more the second day to re-moisten.)

¼ cup olive juice

1 cup Parmesan cheese / ¼ cup oil

1 t. lemon juice / 1 t sugar or 2 t. honey

1 T. vinegar / 1 small carrot, grated

fresh broccoli ~ a few florets chopped up

½ cup mayonnaise

[Optional: diced chicken]

1) Boil spirals, drain, cool with cold water.

2) Mix all ingredients from olive juice to mayo.

3) Add spirals, olives and chicken (if using.) Mix lightly so spirals aren’t crushed.

4) Add salt, pepper, onion powder, garlic powder and Mrs. Dash to taste.

Fruit Pizza

CRUST:

1 cup flour / ¼ cup brown sugar
½ cup butter / ½ cup chopped pecans

TOPPING:
8 ounces cream cheese, softened
1/3 cup sugar or powdered sugar ~ to taste
½ teaspoon vanilla

Crust: Mix the four ingredients together. Press firmly into 12" pizza pan or cookie sheet. Bake 15 minutes at 350. Cool completely before putting on topping.

Topping: Mix until well blended. Spread over crust.

Fruit: Top with fruit of choice. Fruits that work well are fresh raspberries, strawberries, pineapple, grapes, cantaloupe, all sliced into small pieces and arranged in rows in circles and/or "rays" (coming from the center). Bananas are good too, but keep in mind that they will not last very long.

Pan Pineapple Upside-Down Cake

1 package yellow cake mix

¼ cup margarine / 1 cup brown sugar
pineapple rings in juice, drained
maraschino cherries

Turn electric fry pan to 200. Melt margarine in bottom. Sprinkle brown sugar evenly over that. Mix yellow cake according to instructions. Arrange pineapple slices and cherries on bottom of pan. Turn temperature to 250. Pour cake batter carefully and evenly into fry pan. Put lid on, leaving vent open! Cook 30-40 minutes. Top should be dry. Loosen and flip onto platter. A pizza pan works well.

Stir-Fry Dinner

Dave makes this and doesn't really have a specific

recipe; he just "eyeballs" it and it turns out right every time! So I'm

going to attempt to duplicate it here for you!

Fresh:

broccoli / cauliflower / pineapple / bean sprouts

Meat or fish:

Dave uses whatever he has on hand or has recently caught:

sturgeon, steelhead, salmon, deer or elk

(You can use whatever sounds good to you! I particularly like white flaky fish.)

1 small can of water chestnuts

Cooked rice or Chinese noodles

1) Chop all the above into bite-size pieces ~ whatever size you prefer.

2) Fry meat or fish in butter or "Pam" and set aside.

3) Stir-fry the veggies and pineapple until "barely cooked." Season with whatever sauce you like (soy sauce, sweet 'n' sour, teriyaki, etc.)

4) Mix in the meat or fish.

5) Serve over rice or Chinese noodles.

Creamy Chocolate Fudge

1 cup (6 oz.) semi-sweet chocolate pieces

1 pound of powdered sugar

6 tbsp. evaporated milk (at room temperature)

1 tsp. vanilla / ¼ tsp. salt

¼ cup (1/2 stick) soft butter or margarine

1 cup pecan pieces (optional)

1) Melt chocolate pieces over hot (not boiling) water.

2) Combine in mixing bowl: powdered sugar, evaporated milk, vanilla, and salt; stir until smooth.

3) Add melted chocolate; stir until blended.

4) Stir in soft butter.

5) Mix in nuts (if desired) (for Dave ~ NOT! For me ~ absolutely!)

6) Spread in buttered 8-inch square pan; chill until firm.

7) Cut into squares and ENJOY!

Baked Cheesecake

1-1/4 cups graham cracker crumbs

1/4 cup sugar / 1/3 cup margarine or butter, melted

2 8-ounce pkgs. cream cheese, softened

1 14-ounce can sweetened condensed milk

(NOT evaporated milk!)

3 eggs / 1/4 cup RealLemon juice

TOPPING: 1 8-ounce container of sour cream, at room temp.

(optional)

1 21-ounce can of cherry or blueberry pie filling

Preheat oven to 300 degrees. Combine crumbs, sugar and margarine;