|Here is a collection of favorite recipes
offered by the members of Kearney
Newcomers to share with their friends.
RICE KRISPIE DESSERT from Janice F
3 cups Rice Krispies (rolled fine)
1/2 cup brown sugar
1/2 cup melted oleo
2 cups coconut (toasted)
square carton of vanilla ice cream (opened and cut into slices)
Melt butter, toss coconut in butter and toast under broiler
until brown. (Watch closely as this till burn quickly!) Mix with Krispies and sugar. Spread 1/2 in 9 x 13"
pan, lay slices of ice cream on top, and sprinkle rest of mixture on top. Freeze until ready to serve. Can
drizzle chocolate syrup on top if desired.
Frosty Strawberry Squares - Marci B
1 cup sifted flour
1/4 cup brown sugar
1/2 cup chopped nuts
1/2 cup melted margarine
1 cup whipping cream
2 egg whites
2/3 - 1 cup sugar
10 oz. frozen strawberries partially thawed
2 tsp. lemon juice
Sift flour, brown sugar, nuts & butter together. Spread in shallow baking dish. Bake at 350 degrees for 20
minutes, stirring occasionally. Sprinkle 1/2 - 2/3 crumbs in 9x13 pan. Combine egg whites, sugar, berries
& lemon juice in large bowl. With mixer, beat on high speed to stiff peaks, about 10 minutes. Fold in
whipped cream. Spoon over crumbs. Top with remaining crumbs. Freeze at least 6 hours, covered with
foil. Cut in squares to serve.
4 c Broccoli
1 c. raisins
1/2 c chopped sweet onion
1 c. salted roasted shelled sunflower seeds
1/4 lb. cooked bacon, cut into pieces before frying
1 c. Hellmann's Light Mayonnaise (no substitutions)
1/4 c. sugar
1 T. vinegar
In a large salad bowl, combine broccoli raisins and onion.
In a small bowl, combine mayonnaise, sugar and vinegar. Pour over broccoli, toss together and
refrigerate. Just before serving, sprinkle with the bacon nd sunflower seeds, toss.
Dill Slaw – Kim K
1 C. reduced fat mayonnaise
½ C. low-fat sour cream
2 T. Worcestershire sauce
2 T red wine vinegar.
1 whole cabbage cored and shredded.
1 grated onion
1 grated carrot
½ C. chopped fresh dill.
In a bowl whisk reduced fat mayo, low-fat sour cream, Worcestershire sauce and red wine vinegar. Stir in
whole cabbage onion, carrot and dill. Salt & pepper to taste. Chill at least 1 hour before serving.
Per Serving 164 cal. 11 g. Fat 16mg Chol. 4 g. fiber; 3 g protein; 15 g carb. 454 mg. sodium.
Honey Dressing - Margaret K
2/3 C. sugar
1 tsp. dry mustard
1 tsp. paprika
¼ tsp. salt
1 tsp. celery seed
1/3 C. honey
5 Tbs. vinegar
1 Tbs. lemon juice
1 Tbs. grated onion
1 C. salad oil
Mix dry ingredients. Add the rest.
This was Phil’s mom’s recipe to put on fresh fruit salad. It sounded AWFUL with onion, but it is delicious!
Homemade Ice Cream - Deb G
6 Eggs (or use egg beaters)
2 cups sugar
1 pint half & half
1 Tbsp vanilla
dash of salt
Fill freezer tub with milk to fill line and use ice cream freezer to make. Serve with any kind of ice cream
toppings you enjoy and be sure to invite friends.
Three-Cheese Pesto Pizza – Carol H
½ C. finely chopped red onion
½ C. chopped sweet red pepper
1 Tbs. olive oil
1 prebaked Italian bread shell crust (14 oz)
½ C. prepared pesto
1 C. (4 oz) crumbled feta cheese
1 C. (4 oz) shredded part-skim mozzarella cheese
1 C. (4 oz) shredded Parmesan Cheese
1 C. (2 ¼ oz) chopped ripe olives
1 medium tomato, thinly sliced
In a small skillet, sauté onion and red pepper in oil until tender. Remove the heat; set aside.
Place crust on ungreased 14 in. pizza pan. Spread peso to within ½ in. of edges. Layer with the cheeses,
onion mixture, olives and tomato. Bake at 400 degrees for 15-18 minutes or until cheese is melted. Yield:
Summer Pasta Salad – Phyllis S
Servings: 4 Prep time: 30 minutes
2 C. uncooked tri-colored spiral pasta (Wacky Mac pasta)
1 C. cubed ham
1 C. cubed Velveeta Cheese
¼ C. each chopped carrot and celery
¾ C. Miracle Whip Salad Dressing
¼ C. grated parmesan cheese
¼ tsp salt
¼ tsp pepper
½ tsp onion powder
/4 tsp lemon juice
Cook pasta according to package directions; drain and rinse with cold water. In a bowl, combine pasta,
ham, cheese, carrot and celery. Combine MW salad dressing, parmesan cheese, salt, pepper, onion
powder and lemon juice. Add to the pasta mixture, toss to coat. Cover and refrigerate for 1 hour or until
Three Bean Salad – Joyce D
1 Can cut green beans
1 can red kidney beans
1 can yellow wax beans
1 green pepper, julienne cut
1 medium onion, sliced
3 C. sugar
1 C. oil
1 C. white vinegar
4+ heaping tsp. pepper
3 tsp. salt
Drain, wash, and combine beans. Add vegetablese and mix gently, but well. Whisk together the remaining
ingredients. Pour this sauce onto salad and lift to mix. You will have lots of sauce, but can pour some off
before serving. This way, all will be coated. Refrigerate at least 3-4 hours, but best if made the day
before. Stir occasionally.
Note: This recipe is from my sister-in-law Debbie Davia. The large pepper amount in not an error. Once
the top fell off the pepper jar, and not wanting to throw away the whole dish she went ahead and served it.
The family LOVED it. It is now know as “Debbie’s three bean salad with pepper gravy”. Enjoy!
Banana Bread Special – Suzette E
½ C. butter, softened
1/3 C. sour cream
1 C. white sugar
2 large ripe bananas mashed
½ tsp. soda
1/3 C. sugar (1/2 white & ½ brown)
2 C. sifted flour
¼ tsp. cinnamon
½ tsp. salt
½ C. chopped walnuts, if desired
Cream together butter, 1-cup sugar and eggs. Mix in mashed banans and sour cream. Sift together flour,
salt and soda and then add to banana mixture. Fold in nuts, if desired. Pour batter into wax paper lined
large-sized loaf pan. Sprinkle sugars and cinnamon over top of loaf. Do not forget!! Bake at 325 degree
for 1 hour and 15 minutes or until toothpick comes out clean. Remove from oven and then remove loaf
from pan to cooling rack. Remove wax paper after 10 minutes of cooling time. Cool completely. Yum!!
Raspberry Delight - Mrs. F’s favorite recipe
1 large package of raspberry jello
1 ½ C. of hot water
1 ½ C. applesauce (16 oz can)
1 large pkg. of frozen raspberries (20 oz)
Dissolve jello in hot water. Add frozen fruit. Stir until berries are defrosted. Add applesauce. Will set in ½
hour. Top with whipped cream.
Lemon-Cheese Filled Bundt Cake – Carol A
1 pkg. butter yellow (including pudding)
¾ C. apricot nectar
¼ C. butter or margarine, softened
1 (8 oz) pkg. cream cheese, softened
¼ c. sugar
1 tsp. lemon juice
½ c. flaked coconut
2 c. powdered sugar
2 Tbs. lemon juice
2 Tbs. apricot nectar
Preheat oven to 350 degrees. Grease and flour 10-in. bundt or tube pan. In large bowl combine first 4
ingredients. Beat with electric mixer per cake package. Spoon thick batter into prepared pan. IN a small
bowl, combine all filling ingredients, beat until smooth. Spoon filing around center of batter in pan, being
carefully not to let it touch sides of the pan. Bake in pre-heated 350 oven for 50-55 minutes. Cool upright
in pan 1 hour; remove from pan. Cool. Combine ingredients for glaze until smooth. Drizzle over cake.
Serve to impress family and friends.
Country Club Lemon Bars
1 cup butter, softened
½ cup powdered sugar
2 c. flour
4 eggs, beaten
2 cups sugar, granulated
¼ C. flour
6 Tbs. lemon juice (fresh squeezed)
Preheat oven to 350. Line a 9x13 pan with foil leaving a slight overhang at each end. Mix first 4
ingredients to form a dough and press into bottom of pan. Bake 15 minutes or until lightly browned.
Combine flour and sugar. Beat eggs and lemon juice until well beaten and combine with dry mixture. Pour
combined mixture over crust and bake at 350 for 25 minutes or until mixture is set. Set aside to cool. Use
foil overhang to remove bars from pan and sprinkle with powdered sugar. Cut into 16 bars, or smaller to