Kitchen Delights 7/28/19

Hopefully by next week, someone else will be writing Kitchen Delights. I just celebrated my 83rd birthday on July 2. It’s time to have someone else share recipes with you each week.

I’m so very grateful to the Wright County Journal-Press and The Drummer, that they gave me this job. I’ve enjoyed working for them for 30 plus years. They are a great company to have worked for.

I remember after the last job, so many years ago, I prayed that I would find a part-time job, where I didn’t have to stand on my feet all day, and would be less hectic.

This is how it all happened, that I got to write this recipe column. My great friend, Marge Anderson Burlingue’s sons went hunting with Jim III and Tom McDonnell. While the boys got talking, they said they needed someone for the column that Allie Ebert wrote. Someone to replace her since she died.

I was praying to find the right job. Jim McDonnell Jr. called and asked me if I was willing, since they all knew I love sharing recipes. I started just before Christmas, and shared Christmas recipes. Thank you to Jean, Tom and Char. I will never forget your kindness.


Raspberry Custard Pie

9 inch single pastry crust

3 eggs

1-3/4 c. sugar

1/2 c. flour

1/3 c. cream

1 tsp. vanilla or almond extract

Pinch of salt

4 c. raspberries (or more)



3/4 c. flour

1/2 c. brown sugar

1/3 c. butter


Line a 9 inch pie pan with pastry; flute edges. In a large bowl, beat eggs. Add the sugar, 1/2 cup flour, cream, extract and salt.

Add raspberries in the crust. Pour custard over the berries. Combine flour and brown sugar; cut in butter. Sprinkle crumbly mixture over the top. Bake at 375 degrees for 50 minutes.

Yield: 6-8 servings


Turkey Cobb Salad Sandwich

1 lb. loaf Ciabatta bread

1/2 c. bleu cheese dressing

3 c. shredded lettuce

1 lb. thinly sliced deli turkey

6 slices crisp cooked bacon

8 slices Muenster or American cheese

2 large Roma tomatoes, sliced

1 avocado, peeled, pitted, thinly sliced

Long, frilly topped toothpicks


Cut bread in half lengthwise. Spread each cut side with dressing. Layer bottom half of bread with 1-1/2 cups shredded lettuce, next turkey, bacon, cheese, tomato, avocado and remaining lettuce. Place other half of bread on top. Secure with toothpicks. Cut into 8 pieces.

Yield: 8 sandwiches


Raspberry Buttermilk Muffins

2 c. flour

3/4 c. sugar

2 tsp. baking powder

3/4 tsp. salt

6 T. butter

1 egg, lightly beaten

1 tsp. almond extract

1 c. buttermilk

1 c. fresh or frozen raspberries

1/2 c. chopped pecans, opt.


In a bowl, combine flour, sugar, baking powder and salt; whisk together. Cut in butter until mixture resembles coarse crumbs. Add egg and extract. Add buttermilk, alternately with dry ingredients; don’t over mix. Fold in berries and pecans.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees for 25 minutes.

Yield: 12-15 muffins


Grilled Mushrooms

1/2 lb. whole mushrooms (med. size)

1/4 c. butter, melted

1/2 tsp. dill weed

1/2 tsp. garlic salt


Thread mushrooms on skewers (metal skewers work best). Melt butter in a small bowl, add dill weed and garlic salt; brush over mushrooms. Grill over hot coals, baste and turn often as they cook.

Yield: 4 servings


Breaded Orange Roughy

1 c. crushed cornflake crumbs

2 tsp. lemon pepper

3/4 tsp. seasoning salt

2 eggs

3 T. water

6 orange roughy fillets (4 oz. ea.)

1/2 c. flour

Lemon wedges


In a shallow dish, combine the cereal crumbs, lemon pepper and salt. In another shallow dish, beat eggs and water. Place flour on a plate.

First roll the fillets in the flour, then dip each into the egg-water mixture, then roll into crushed cereal-seasoning mixture. Place on a baking sheet coated with non-stick spray. Bake at 425 degrees for 9-11 minutes, or until fish flakes easily with a fork.

Yield: 6 servings


Caramel Peanut Butter Bars

1 yellow cake mix

1 c. rolled oats, quick or old fash.

1/2 c. creamy peanut butter

1 egg

2-3 T. milk

8 oz. pkg. cream cheese, softened

12 oz. jar caramel ice cream topping

1 c. chocolate chips


In a bowl, combine the dry cake mix, rolled oats and peanut butter. Mix in egg and a little milk, as needed. Reserve  out 1-1/2 cups of the crumbly mixture. Press remaining crumbly mixture into a lightly greased 9x13 inch pan. Set aside.

Beat cream cheese until soft. Place caramel topping (lid off) into microwave for a few minutes to soften. Add to the cream cheese, mixing until blended together. Spread over crust. Sprinkle with chocolate chips.

Break up crumbly mixture, sprinkle over the top. Bake at 350 degrees for 22-25 minutes.

Yield: 5 dozen

Thank you to all my many recipe friends. I love you all. May God bless each and everyone of you.


The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

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