Rim Country Cooks Earn Spot In New Cookbook

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Barbara Hall of Pine and her co-worker at the Payson Wal-Mart, Colleen Pointer of Payson, have recipes in the newest edition of the "Wal-Mart Family Cookbook."

Hall, who had a recipe in the last edition, shares her "Alan's Breakfast Anytime Casserole" and Pointer has a Pineapple-Carrot Salad in the cookbook.

Hall created her recipe for her son Alan, who found it difficult to find time to cook. She said he enjoys this casserole any time of the day.

Alan's Breakfast Anytime Casserole

Crisco Original No-Stick Cooking Spray

1 (16-ounce) carton Egg Beaters

1 (4-ounce) can diced green chili peppers

1 (4-ounce) can sliced, pitted ripe olives, drained

3 cups frozen Ore-Ida Southern Style Hash Browns or Country Inn Creations Cheese Hash Browns

1/2 teaspoon salt

1/4 teaspoon McCormick Ground Black Pepper

3 tablespoons Crisco Pure Vegetable Oil

2 cups Kraft Shredded Sharp Cheddar Cheese

1 pound bulk turkey sausage

Salsa

Preheat oven to 350 degrees. Spray 2-quart rectangular baking dish and large skillet with no-stick cooking spray. Set aside.

In prepared skillet cook egg product, chili peppers and half of the olives over medium heat until mixture begins to set on the bottom. Lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg product is cooked through but still glossy. Remove egg mixture from skillet. Set aside. Wipe skillet with paper towels.

In same skillet, cook potatoes, salt and pepper in oil over medium heat for 8 to 10 minutes or until potatoes are tender, stirring occasionally. Spread potatoes in prepared baking dish. Sprinkle with 1 cup of cheese. Set aside.

In same skillet, cook sausage until brown. Drain fat. Sprinkle sausage over potatoes and cheese in baking dish. Top with 1/2 cup of remaining cheese. Spoon egg mixture on top. Sprinkle with remaining cheese and olives.

Bake, uncovered, for 10 to 15 minutes or until heated through and cheese melts. Serve with salsa.

Serves six.

Pointer's Pineapple-Carrot Salad was created in collaboration with her granddaughters. She said she told her granddaughters to pick an ingredient to put in orange Jell-O. They chose pineapple, nuts and carrots, and Pointer chose cream cheese.

Pineapple-Carrot Salad

1 (20-ounce) can crushed pineapple

2 cups boiling water

1 (8 serving size) package Jell-O Brand Orange Flavor Gelatin

1 (8-ounce) package Philadelphia Cream Cheese, softened

1 cup chopped walnuts

1 large carrot, finely shredded

Sweetened whipped cream (optional)

Drain pineapple, reserving juice. If needed, add cold water to juice to measure 1 cup.

In large bowl, combine 2 cups of boiling water and gelatin, stirring to dissolve gelatin. Stir in pineapple juice mixture. Whisk in cream cheese until blended. Refrigerate about one hour or until slightly thickened.

Stir in pineapple, walnuts and carrot. Pour mixture into 6-cup mold. Cover and refrigerate three hours or until set.

Unmold salad onto serving plate. Serve with whipped cream, if desired.

Jello-O offers this tip: To unmold gelatin, dip knife in warm water, then run it around edge to loosen. Dip mold in warm water, just to rim for 15 seconds. Lift from water; gently pull gelatin from edge of mold with moistened fingers. Place serving plate on top of mold. Invert mold and plate, then shake to loosen gelatin; remove mold.

Correction

In the Dec. 5 edition of The Rim Review, there was an error in the From the Kitchen story "Make holiday baking more fun with a cookie party."

The error occurred in the filling recipe for Maple Cream Sandwich Cookies. The recipe should have read: "Filling: Mix together 3/4 cup pure maple cream, 3/4 cup marshmallow fluff, 3/4 cup confectioners' sugar and 2 tablespoons butter."

The recipe was from Family Features. Maple cream is a product of Maple Grove, which makes maple syrup products. However, you can make maple cream as well.

Maple Cream

2 cups sour cream

1/2 cup maple syrup

1/4 teaspoon salt

Stir together, put in a sauceboat and grate nutmeg over top. Chill thoroughly. Serves approximately 10.

A wonderful addition to hot gingerbread, hot biscuits or spice cake, or on a slice of bread for after-school snacks, Maple Cream can be kept for days in the refrigerator.

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