Baking with Betty

This week's column is dedicated to the Masons of Lincolnville and their many helpers who raised a terrific amount of money for little Andy O'Brien and his family.

 

Colorful Pea Salad

2 medium carrots, chopped

1 package (16 ounce) frozen peas

1 celery rib, thinly sliced

1/4 cup cubed reduced-fat part-skim mozzarella cheese

2 green onions, thinly sliced

3 tablespoons buttermilk

1 tablespoon plain nonfat yogurt

1 1/2 teaspoons fat-free mayonnaise

1/2  teaspoon cider or red wine vinegar

1/2 to 1 teaspoon dried basil

1/4 teaspoon sugar

1/8 teaspoon pepper

In a saucepan, cook carrots in a small amount of boiling water for 2 minutes. Add peas; cook 5 minutes longer. Drain; rinse in cold water and drain again. Place in a bowl; add celery, cheese and onions. Combine remaining ingredients; pour over pea mixture and toss to coat. Cover and refrigerate for at least 1 hour.

 

Fish Stick Supper

1 package (12 ounce) frozen shredded hash brown potatoes, thawed

4 eggs

2 cups milk

1 tablespoon dried minced onion

1 tablespoon snipped fresh dill or 1 teaspoon dill weed

1 1/4 teaspoon seasoned salt

1/8 teaspoon pepper

1 cup (4 ounce) shredded cheddar cheese

1 package (12 ounce) frozen fish sticks (about 18)

Break apart hash browns with a fork; set aside. In a large bowl, beat eggs and milk. Add onion, dill, seasoned salt and pepper. Stir in hash browns and cheese. Transfer to a greased 11 by 7 by 2 inch baking dish; arrange fish sticks over the top. Bake, uncovered, at 350 degrees for 50 minutes or until top is golden brown and fish flakes with a fork. Let stand for 5 minutes before cutting.

 

Creamed Ham with Corn Bread

1 package (8 1/2 ounce) cornbread/muffin mix

1 egg

1/3 cup milk

Creamed ham:

2 tablespoons butter

2 tablespoons flour

1/2 teaspoon ground mustard

1/4 teaspoon salt

1 1/2 cups milk

3/4 cup shredded cheddar cheese

1 1/2 cups cubed fully cooked ham

In a bowl, combine cornbread mix, egg and milk until blended. Spread into a greased 8-inch square baking pan. Bake at 400 degrees for 18 to 20 minutes. Meanwhile, in a saucepan, melt butter; stir in flour, mustard and salt until smooth. Add milk. Bring to a boil; boil and stir for 2 minutes. Stir in cheese until melted. Add ham and heat through. Cut cornbread into squares; top with creamed ham.

 

German Chocolate Cookies

1 package (18 1/4 ounce) German chocolate cake mix

2 eggs

1/2 cup butter, melted

1/2 cup quick-cooking oats

1 cup (6 ounces) semi sweet chocolate chips

1/2 cup raisins

In a mixing bowl, combine dry cake mix, eggs, butter and oats; mix well. Stir in chocolate chips and raisins. Drop by heaping tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 degrees for 9 to 11 minutes or until set. Cool for 5 minutes; remove to wire rack.

 

Our thought for the week: "Do not go where your path may lead, go instead where there is no path and leave a trail." — Ralph Waldo Emerson