The Cookbook

Oatmeal Cake by Nena Gordon

I had this cake at a dinner party last week and it was AWESOME!!! I asked for the recipe. The "frosting" tastes like pecan pralines.



Mix:
1 c. quick oatmeal
1/2 c. margarine
1 1/2 c. boiling water

Let these ingredients stand for 20 minutes.

Then stir in:
1 c. brown sugar
1 c. granulated sugar
1 1/2 c. flour
1 tsp. baking soda
2 eggs
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla

Pour into 9x13 pan. Bake @ 350 degrees for 25-30 min (until toothpick comes out clean).

While cake is still warm, mix the following ingredients and spread over the top:
1/2 c. melted margarine
1 c. brown sugar
1 c. coconut
1 c. chopped nuts (pecans or walnuts)
1/2 c. condensed milk

Broil additional 5-10 minutes.

JaMmYcAkEs

Oreo & Ice Cream Dessert

Take a package of Oreos, grind them in a blender. Melt 1 stick of butter, mix with the Oreo crumbs.

Reserve a cup or so of the Oreo crumbs, press the rest in the bottom of a 9X13 pan. Take a 1 gallon box of Ice Cream, cut the ice cream into 1" slices and place on top of the Oreo crust, filling in all parts.

Sprinkle the top with the reserved Oreo crumbs, drizzle with Hershey's Chocolate topping.

Place the container in the freezer about 4 hours (or overnight).

To serve: Cut into pieces and share.... or don't share :-)

Kent

Ziploc Omelet

(This works great!!! Good for when all your family is together. The best part is that no one has to wait for their special omelet !!!)

Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.

Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them. Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.

Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.

Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.

Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 13 minutes, you got a nice omlette for a quick breakfast!!! I think my kids are going to like this!

I used tomatoes, ham, green onions, cheddar cheese and mushrooms in this one! MMMMMMMM . . ..MMMMMMM good!!!

Just Me

Oyster Casserole
Ric

2 (12 ounce) containers fresh oysters
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon hot sauce
1/4 cup chopped celery
1/4 cup chopped green onions
1/4 cup chopped green bell peppers
1/4 cup minced fresh parsley
2 tablespoons lemon juice
2teaspoons worcestershire sauce
2 cups crushed cracker crumbs
1/2 cup lightly-salted butter, melted
1/2 cup half-and-half
paprika

1. Preheat oven to 350°F.
2. Drain the oysters and place half of them in a lightly greased shallow 2-quart baking dish; sprinkle with half of the salt, pepper, and hot sauce.
3. Top with half of each of the vegetables, lemon juice, and Worcestershire sauce.
4. Sprinkle with half of the cracker crumbs.
5. Drizzle with half of the butter and half-and-half.
6. Repeat the layers one more time then sprinkle paprika over all.
7. Bake for 40 minutes, or until bubbly and lightly browned.

Just Me

Omelet in a Bag

The omelets can be mixed ahead and stored in Ziploc®-type plastic bags in your refrigerator for several days. When you get to the campground, drop the pouched eggs in boiling water and . . . presto, you have omelets without the mess.

Ingredients:
4 or 5 large eggs
bacon bits, cheese, veggies, or other omelet goodies
pepper and salt to taste (If you use cheese or bacon, do not add as much salt since the ingredients are salty.)

Directions:
1. Bring a large pan of water to a roiling boil.
2. Whisk all the ingredients together with a fork. Pour the omelet mixture into a sandwich-sized Ziploc®-type plastic bag. Make sure the seal is tight.
3. Carefully place the plastic bag in the boiling water. Let it boil for 14 minutes or until the omelet is nearly set. If you overcook it, it will be rubbery. Cooking time will vary depending on the size of the omelet, the altitude, and the size of the pan. The omelet will continue to cook in the bag once it is removed from the water so remove the bag when the center of the omelet is not quite firm.
Remove the omelet from the bag and serve.

Note #1: The steam in the plastic bag will make it balloon and look like it may burst. In our experience, it won't.
Note #2: With a little coaxing, the bag will lie flat in the water as it heats. You will not need to turn the bag over.
Note #3: Make sure that you keep the omelet mix cold. Without being in their protective shells, eggs will not keep as long. When you cook the eggs, they should get hot enough to kill bacteria-but be on the safe side and keep your eggs cold anyway.

source: http://www.roadtripamerica.com/recipes/Omelet-in-a-Bag.htm

Oyster Dressing

INGREDIENTS:

4 tablespoons butter, divided
1 cup chopped onion
4 green onions, chopped
2 stalks celery, chopped
3 cups crumbled cornbread
3 cups soft bread crumbs
1/2 cup minced fresh parsley
salt and pepper, to taste
2 large eggs, lightly beaten
1 pint shucked oysters, drained, reserve 1/2 cup liquid

PREPARATION:

Preheat oven to 350°.

Heat 2 tablespoons of the butter in a large skillet over medium-low heat. Sauté onions and celery in the butter until tender, not browned.

Combine cornbread and bread crumbs in a large bowl; mix in sautéed onions, salt, pepper, and parsley.

Add beaten eggs and toss more; moisten with the oyster liquid until moist but not soggy. Gently stir in the oysters.

Pat the mixture into a large lightly buttered rectangular baking pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.

Just Me