Sandy Maharrey recipes

Spinach-Strawberry Salad
Fresh baby spinach
Fresh strawberries, sliced
Fresh broccoli, coarsely chopped
Real bacon bits
Thinly sliced red onion
Smoked chicken strips
Sesame-Poppy Seed Dressing
2 cups sugar
1 cup cider vinegar
2 tablespoons minced dried onion
1/2 teaspoon salt
1/2 cup sesame seeds, toasted
4 tablespoons poppy seeds
2 cups vegetable oil
1 teaspoon Worcestershire sauce
For the salad, combine spinach, strawberries, broccoli, bacon, red onion and chicken in a large bowl. Just before serving, toss with Sesame-Poppy Seed Dressing.
For the dressing, put sugar and vinegar in a microwave-safe bowl. Stir. Microwave for 3 minutes. Stir. If sugar is not dissolved, microwave for 1 minute intervals and stir until sugar is dissolved.
In a container with a lid, such as a jar, put the dried onion, salt, sesame seeds and poppy seeds. Pour in sugar mixture, oil and Worcestershire. Shake until well blended. Store in refrigerator. Shake before tossing with salad.
Peanut Butter
Cornflake Bars
1 cup white corn syrup
1 cup sugar
11/2 cups peanut butter
6 cups cornflakes
Mix corn syrup and sugar together in a microwave-safe bowl. Microwave on high for 2 minutes. Stir. Microwave on high another 2 minutes. Stir in peanut butter and continue stirring until peanut butter is melted.
Place cornflakes in a large bowl. Pour peanut butter mixture over cornflakes and stir until well mixed. Pour into a greased 10×15-inch jellyroll pan. Spread out to cover entire pan and, using a metal spatula, mash it out evenly in the pan. When cool enough to handle, cut into bars. It’s easier to cut them while they’re still warm.
Tea Cakes or Sugar Cookies
2 sticks margarine
1 cup shortening
1 cup sugar
1 cup powdered sugar
2 eggs
4 cups self-rising flour
1 teaspoon vanilla
1 teaspoon baking soda
Cream margarine, shortening and two sugars. Ad eggs, flour, vanilla and soda. Thoroughly mix. Drop by small spoonfuls onto a baking sheet (small ice cream scoop for mini cookies or middle scoop for larger cookies). Bake 10 to 12 minutes at 350 degrees.
If desired, sprinkle tops of cookies with colored sugar or regular sugar or top with a pecan half before baking.
Raisin Bran Muffins
1 (15-ounce) box Raisin Bran cereal
3 cups sugar
5 cups all-purpose flour
5 teaspoons baking soda
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
4 eggs
1 cup vegetable oil or melted shortening
4 cups buttermilk
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Combine dry ingredients in a large bowl. Stir remaining ingredients together and add to dry mixture, stirring well. Spray muffin pans with cooking spray or use paper liners. Fill muffin tins 1/2 to 1/3 full. Bake for 16 to 18 minutes or until done. Batter will last up to 4 weeks in the refrigerator.
Makes at least 48 muffins.
Mixed Vegetable Casserole
1 (6.5-pound) can mixed vegetables, drained
2 cans whole kernel corn, drained
3 cans mushroom bits and pieces, drained
3 cans water chestnuts, drained and chopped
3 cups chopped onions
3 cups mayonnaise
6 cups grated cheese
3 cups sour cream
2 tubes Ritz crackers, crushed
2 sticks margarine, melted
Combine mixed vegetables, corn, mushrooms, water chestnuts, onions, mayonnaise, cheese and sour cream and pour into a full-size steam table pan. Combine crushed crackers and melted margarine and spread over casserole. Bake at 350 degrees for about 50 minutes.
Serves 40.
Lasagna Penne
11/2 pounds ground chuck, browned and drained
1 (26-ounce) can spaghetti sauce with mushrooms
1 (16-ounce) container sour cream
12 ounces cottage cheese
1 stick margarine
1 (16-ounce) package mini penne pasta, cooked and drained
2 cups shredded Monterey Jack cheese
Combine browned meat and spaghetti sauce. Combine sour cream and cottage cheese. Melt margarine in a casserole dish; stir in cooked pasta and coat with margarine. Add cottage cheese mixture and stir gently to combine. Add beef mixture and top with cheese. Bake uncovered at 350 degrees for 30 minutes.
Seafoam Salad
1 small box pistachio pudding
1 (20-ounce) can crushed pineapple, drained a little
1 (8-ounce) container Cool Whip
1 cup miniature marshmallows
Squirt of lemon juice
Combine all ingredients in a serving dish and refrigerate.

NEMS Daily Journal