WEED KILLER SOLUTION
1 gallon white vinegar
1 pound table salt
1 T. Dawn dishwashing liquid
Mix all together and put in spray bottle. Spray on the weeds between the cracks in the sidewalk and driveway. Will kill anything you spray it on.
WINDOW WASHING SOLUTION
1 gallon warm water
1 pint rubbing alcohol
1/2 cup ammonia
1 tsp. Dawn
Mix and put in spray bottle. I use Bounty paper towels to dry the windows.
RABBIT REPELLANT
3 eggs - scramble them up a bit and let stand for a few days in open container in the garage or someplace out of the weather. When the eggs smell to high heaven, add 1 quart warm water to the eggs. Put in sprayer and spray plants. Works on woodchucks and deer too.
APPLE TREE MAGGOT SOLUTION
1 quart warm water
1 cup vinegar
1 cup sugar
Combine all and put in gallon plastic jug. Cut top off and hang in apple trees.
Depending on the size of your trees, you may have to hang several in the trees.
Change when the jug is half full of maggots.
NO MORE SPIDERS
3/4 cup warm water
20-30 drops real lemon oil from a Health Food Store
2-3 drops Dawn dishwashing liquid
Put in spray bottle and shake well. Spray around foundations, around doors, etc. to keep spiders away.
This is a natural product - is not harmful to kids or pets.
KATHY KEENE'S ALOHA CHICKEN SALAD
6 boneless chicken breast halves
1 cup cut up celery
1 to 1-1/2 cups Miracle Whip
1 cup chopped pecans
2 (15 oz.) cans mandarin oranges, drained
1 (20 oz.) can chunk pineapple, drained
1 to 1-1/2 lbs. seedless grapes, green and red
Place chicken in large saucepan and cover with cold water. Bring to a boil; reduce heat and simmer until tender. Drain, cool and place chicken in refrigerator overnight.
Cut chicken into bite-sized pieces (the size of pineapple chunks works great). Mix all ingredients together in large glass bowl. Cover and refrigerate a few hours to blend flavors.
KATHY KEENE'S CHATEAUBRIAND
Ingredients: 3 T. butter
1 tsp. minced garlic or 1 clove
6 slices bacon, cut into 1 inch pieces
8 oz. can mushrooms, drained
1 large onion, chopped
2 T. Heinz chili sauce
1 tsp. marjoram
1 tsp. thyme
4 drops Tabasco sauce
1 T.Worcestershire sauce
2 tsp. beef granules
2 cups red wine (Cella Lambrusco)
3 to 5 lb. whole beef tenderloin, room temp.
Directions: Melt butter in large skillet; add bacon and saut� a few minutes. Add onions and mushrooms plus 1/2 cup of the wine. Saut� 5 to 10 minutes. Add remaining ingredients; simmer 20 minutes. Preheat oven to 450 degrees. Place whole tenderloin in shallow roasting pan. Pour mushroom mixture over top. Let stand 10 minutes. Cover pan with foil and bake 35 minutes for rare or longer for medium to well done. Slice meat and serve with sauce.
KATHY KEENE’SRHUBARB STRAWBERRY PIE
2 cups fresh rhubarb
2 cup fresh strawberries
2 T. cinnamon
1-1/2 cups sugar
¼ tsp. salt
4 T. tapioca
2 T. butter
Pastry for 2 crusts
Mix sugar, cinnamon, salt and tapioca. Add rhubarb and strawberries; mix well. Pour into unbaked pie shell. Dot with the butter. Place top crust on crimping edges; cut 3 slits in top of crust. Brush with water and sprinkle with a little sugar. Bake at 425 degrees 15 minutes. Reduce oven temperature to 350 degrees; bake 35 to 40 min.
RHUBARB CRISP
½ cup soft butter
1 cup flour
5 heaping tsp. powdered sugar
2 eggs
1-1/2 cups sugar
1 tsp. vanilla
¼ cup flour
¾ tsp. baking powder
¼ tsp. salt
4 heaping cups rhubarb, cut fine
Combine first 3 ingredients and pat into bottom of 9x13 pan. Bake at 350 degrees for 10 minutes. Beat eggs; add sugar, vanilla, flour, baking powder and salt. Beat until fluffy. Add rhubarb and spread over crust. Bake 35 minutes.
RHUBARB CRUNCH
Crumb Topping:
1 cup flour
¾ cup uncooked rolled oats
1 cup brown sugar, firmly packed
½ cup butter, melted
1 tsp. cinnamon
Mix together crumb topping ingredients until crumbly. Press half of crumbs in greased 9 inch layer pan.
Filling:
4 cups diced rhubarb
1 cup sugar
2 T. cornstarch
1 cup water
1 tsp. vanilla
Spread rhubarb over crumb mixture. In small saucepan, combine sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear. Pour over rhubarb. Top with remaining crumbs. Bake 1 hour at 350 degrees. Serve with ice cream or whipped cream.
SPANISH BAR CAKE
(Like A&P’s)
1 cup margarine
2 eggs
1 tsp. cinnamon
1 cup sugar
¾ cup sour milk or buttermilk
1 tsp. cloves
1 tsp. baking soda
2 cups flour
2 T. molasses
Cream margarine and sugar; add eggs beating well. Mix sour milk or buttermilk with baking soda and let fizzle, than add to creamed mixture. Add dry ingredients along with molasses. Pour into greased loaf pan. Bake at 350 degrees for 45 minutes. Cool. Cut in half lengthwise to make 2 layers.
Filling:
1 cup dark raisins, ground
1 cup water
2 T. sugar
1 egg yolk
1 T. flour
Combine all ingredients, cook on low heat until mixture becomes consistency of paste. Spread between cake layers.
White Butter Icing:
2 cups powdered sugar
¼ cup Crisco
2 T. Half & Half
1 tsp. vanilla
Beat all ingredients until light and fluffy. Spread over cake.
NOTE: You can add 1 cup raisins to the cake batter, if desired.
TWINKIE CAKE
1 pkg. yellow cake mix
Prepared according package directions. Bake in a 9x13 pan. Cool and remove from pan.
Filling:
5 T. flour
1 cup milk
1 cup sugar
½ tsp. salt
1 T. vanilla
½ cup Crisco
½ cup margarine
Mix flour and milk in saucepan. Cook over low heat, stirring until thick. Cool. Mix remaining ingredients in another bowl. Beat until fluffy. Add cooled, cooked mixture and beat until fluffy. Cut cake in half lengthwise; spread filling on one half of cake. Top with remaining half. Cover with foil and refrigerate overnight. Needs no frosting. Tastes just like a Hostess Twinkie.
STUFFED SWEET PEPPER SOUP
1 lb. ground beef
2 qts. water
1 qt. tomato juice
3 medium sweet red or green peppers, diced
1-1/2 cups chili sauce
1 cup uncooked long grain rice
2 celery ribs, diced
l large onion, diced
2 tsp. browning sauce, optional
3 chicken bouillon cubes
2 garlic cloves, minced
1/2 tsp. salt
In a large kettle or Dutch oven over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until the rice is tender. Yield: 16 servings (4 quarts).
BROCCOLI AND BEER CHEESE SOUP
1 (1-lb) pkg. frozen broccoli cuts
½ cup water
3 cups milk
¼ cup flour
½ tsp. garlic salt
¼ tsp. dry mustard
1/8 tsp. pepper
8 oz. American cheese, cubes
½ cup beer
Popcorn, if desired
In medium saucepan, combine broccoli and water. Bring to a boil. Reduce heat; cover and simmer 8 minutes. In small bowl, combine ½ cup of the milk and flour; stir wire whisk until well blended. Stir into broccoli and water in saucepan. Add remaining 2-½ cups milk, garlic salt, dry mustard and pepper; mix well. Cook and stir over medium heat until bubbly and thickened. Add cheese; cook 2 to 3 minutes or until melted and smooth, stirring occasionally. Add beer; cook until thoroughly heated, stirring constantly. Garnish with popcorn.
BEEF NOODLE BAKE
4 cups uncooked dumpling egg noodles
1 lb. lean ground beef
1 small onion, finely chopped
1/2 medium green pepper, chopped
15 oz. can Sloppy Joe sauce
4 oz. can sliced mushrooms, drained
1 can cream of mushroom soup
1/2 cup shredded Cheddar cheese
Cook noodles as directed on package; drain. Combine ground beef, onion and green pepper; cook over medium high heat untl beef is browned; drain. Add Sloppy Joe sauce, soup and mushrooms; heat until bubbly. Stir in cooked noodles. Pourmixture into greased 2 quart casserole. Sprinkle with cheese. Bake at 350 degrees for 30 minutes or until thoroughly heated and cheese is melted.
KATHY KEENE'S BAKED MOSTACCIOLI
8 oz. mostaccioli noodles
1-1/2 lbs. ground round or chuck
½ cup chopped onions
½ cup chopped green pepper
1 clove garlic, minced or 1 tsp. chopped garlic in a jar
2 (14 oz.) cans stewed tomatoes, undrained
2 (6 oz.) cans tomato paste
4 oz. jar mushrooms, drained
¾ cup water
1 tsp. salt
1 tsp. sugar
½ tsp. basil
1 bay leaf
6 oz. shredded Mozzarella cheese
½ cup shredded Parmesan cheese
Cook noodles as directed on pkg. Rinse, drain and set aside. Brown ground round; drain. Mix in all ingredients except cheeses. Simmer 30 minutes. Remove bay leaf. Add noodles and blend well. Spoon into a 9x13 baking pan. Cover with foil and bake at 350 degrees 30 minutes. Last 5 minutes, sprinkle on the Mozzarella and then the Parmesan. Bake 5 minutes until cheese is melted.
