Moneysaver
Treats, Treasures, & Traditions 2007 Recipe Book

SIDE DISHES

BROCCOLI SUPREME

Sharon Pitcher, Lewiston

20 ounce bag frozen broccoli
8 ounces cream cheese
1 can cream of mushroom soup
1 medium onion
½ tsp salt
1/8 tsp pepper
1 cup shredded cheddar cheese
Ritz crackers
Margarine

Soften cream cheese. Grease or oil a 2 ½ quart casserole dish. Mix all ingredients except cheese and crackers. Crush ½ package crackers. Place mixed ingredients into casserole dish, dot with margarine, top with cheese then top with crackers. Bake covered at 350 for 45 minutes.

ORANGE GLAZED SWEET POTATOES

Dorothy (Dee) Jacobs, Orofino

6 medium sweet potatoes
3 Tbsp melted margarine
1 cup orange juice
2 Tbsp lemon juice
1 Tbsp corn starch
½ cup sugar
1/3 cup packed brown sugar
½ tsp salt

Scrub potatoes. Boil in skins until tender (about 30 minutes). Drain, cool and peel. Cut into ½” slices and put in greased baking dish. Combine remaining ingredients in medium sauce pan, stirring constantly until thickened over medium heat. Pour mixture over potatoes and bake in a pre heated 350 over for about 30 minutes.

SHRIMP FILLED MUSHROOMS

Kenny Pepper, Cottonwood

1 pound mushrooms (large caps)
Two 4 ¼ ounce cans shrimp, finely chopped
½ cup minced celery
½ pound very lean pork, finely ground or chopped
½ tsp salt dash of pepper
½ cooking oil
2 Tbsp soy sauce
1 cup chicken broth

Wash mushrooms and remove stems. Mix shrimp, celery, pork, salt and pepper. Pile mixture into mushroom caps. Heat oil, soy sauce and chicken broth in pan. Place mushrooms in baking dish and pour the heated broth mixture around them. Cover with foil, bake in 325 oven for 30 minutes. Remove mushrooms from baking dish and serve warm on a platter.

PEAR DELIGHT

Dani Dawson, Clarkston

1 can pear halves
mayonnaise
cheddar cheese
paprika

Drain pears and discard syrup. Place one rounded teaspoon of mayonnaise in center of each pear. Shred cheese and sprinkle on top of mayonnaise. Top with paprika.

BEENIES

Tiffany, Moscow

brown sugar
bacon
Lil’ Smokies (beenies)

Wrap beenies in small portions of bacon. Lay in glass baking dish. Thickly cover with brown sugar. Cook for about 45 minutes.

FRENCH TOAST CUSTARD

Lorraine Hermason, Lewiston

5 Tbsp melted butter or margarine
3 cups milk
1 Tbsp vanilla extract
8 to 10 slices day old French bread (1” thick)
4 eggs
1 cup whipping cream
¼ tsp ground nutmeg
2 egss yolks
½ cup sugar confectioner’s sugar (optional)

Brush both sides of bread with butter. Place in greased 13x9x2” baking dish. In a large bowl, beat eggs and yolks. Add milk, cream, sugar, vanilla, and nutmeg. Mix well. Pour over the bread. Cover and chill overnight. Remove from refrigerator 30 minutes before baking. Bake uncovered at 350 for 55-60 minutes or until knife inserted near center comes out clean. Cook 10 minutes before serving. Dust with confectioner’s sugar.

MAPLE CREAM CHEESE SAUSAGE PUFFS

Jodi Wullenwaber, Lewiston

1 package Jimmy Dean maple pork sausage
1 cup finely chopped cooking apple (Fuji)
Salt and black pepper to taste
3 ounces soft cream cheese
2 tubes refrigerated crescent rolls

Brown sausage in a dry skillet over low to medium flame. When the sausage starts to brown, add chopped apple. Stir fry until sausage is thoroughly browned. Season with salt and pepper to taste. Drain excess juice. Transfer sausage filling to a bowl. Add cream cheese to warm filling and mix well. Separate crescent rolls into triangles and place 1 Tbsp of filling on wide edge of triangle. Roll wide edge dough over so that filling is completely enclosed with dough. Bake at 375 for 11-13 minutes or until golden brown. Makes 32 puffs.