Cookbook 1-24

-wanting to make some oatmeal cookies, recipe calls for quick cooking oats…can you substitute old-fashioned oats?
THEY WILL BE MORE CHEWY BUT YOU CAN
MORE DRY AND WILL TASTE LIKE NUTS, SHE PUTS THE OLD-FASHIONED OATS IN A PROCESSOR TO CHOP UP

“Ham and Cheese Roll Ups”

1, 8 oz. crescent roll dough
3 T. ranch dressing
8 oz. sliced honey ham
6-8 oz. Swiss cheese
4 T. butter, melted
1/3 c. brown sugar
2 tsp. Dijon mustard
2 tsp. poppy seeds

Preheat oven to 350 and spray a 9 by 13 (we used a 7 by 11) baking dish. On a large cutting board or parchment paper, unroll the sheet of crescent roll dough. Spread ranch dressing in an even layer over the dough. Layer half of the sliced ham. Make sure the ham is placed evenly along the short edges and one long edge. Leave the ham and cheese back an inch from the other long edge of dough. Layer cheese on top of the ham. Layer rest of the ham. Starting with the long edge flush with the edge start rolling. Continue rolling with seam side down. Cut in 12 pieces. In a sauce pan, create the glaze: melt butter and stir in the rest of the ingredients. Spoon over the top of the rolls and bake for 20 to 25 minutes until browned.

Boyer Kitchen

“Mexico Casserole”

1 lb. ground beef
1 onion, diced
1 T. garlic (used minced garlic)
1 pkg. taco seasoning
1 c. Minute Rice
1 c. broth (called for vegetable, didn’t have, used beef and worked fine)
1 can black beans, drained
1 can of mild Rotel
1 can of corn, drained
1 tsp. chili powder
1/2 tsp. cumin
2 c. shredded cheese (used cheddar)
1 can of diced tomatoes
the juice of 1 lime

Brown the burger, with the onion and garlic (drain). Add the spices. Stir in the rice, beans, corn, and the broth. Bring that to a boil, reduce the heat and cover, and cook for 15 minutes. Stir in the juice of the lime. Remove from heat and top with the cheese. Put the cover on until it melts the cheese (just a couple minutes). Made it in a big skillet.

Janet Westhoff, Glasgow