Recipes

Discount Sewing & Jackie Lynn's Fabric Center

475 E. Ridge Rd., Rochester, NY 14621 (585) 544-4110

Store Hours: Mon, Wed, Fri and Sat 10am - 5pm; Tues and Thurs 10am - 8pm

These timeless classics were delicious at our various retreat classes, so we thought we'd share them with everyone. Thanks to all who submitted their favorites!

Appetizer Meatballs

This recipe requires the use of a Crock-Pot or other slow cooker.

Mix together in bowl: 2 cups ketchup

1/2 cup water

1/2 cup white vinegar

2 Tbsp. Worcestershire sauce

1 Tbsp. dried minced onion

1/4 tsp. pepper

dash garlic powder

dash cayenne pepper

Place mixture in a Crock-Pot over (1) 38 oz. package frozen, fully-cooked meatballs. Set on high for 2-3 hours.

Artichoke Dip

Drain (2) 15 oz. cans Artichoke Hearts, then squeeze between paper towels to remove excess moisture and chop.

Mix together in bowl: 1 cup Parmesan cheese, grated

2 tsp. Garlic powder

8 oz. Shredded mozzarella cheese

1 cup Mayonnaise

Add chopped artichokes and mix thoroughly. Spread mixture in a greased 9" round baking pan. Bake at 350° for 25 minutes. Sprinkle paprika over top and serve with crackers or tortilla chips.

Blueberry/Raspberry Jello Salad (Thanks to Barb Crombach for recipe)

Mix until dissolved: 1 large pkg (6 oz) Raspberry Jello

2 cups Boiling water

Stir in: 1 can (20 oz.) Crushed Pineapple with juice (do not use fresh)

1 can (20 oz.) Blueberry Pie filling

Refrigerate until jelled.

Calico Beans (Thanks to Pat Loftus for recipe)

Mix together in baking dish: 1 medium onion, sautéed

1/2 cup dark brown sugar (packed)

1/4 cup ketchup

1 tsp. Worcestershire sauce

Then Add: 1 can Campbell's Pork and Beans (do not drain)

1 can dark kidney beans (drained)

1 can butter beans (drained)

1/4 lb. extra sharp cheddar cheese, diced

Sprinkle the top generously with grated Parmesan cheese and bake at 350˚F for 30 minutes.

Cheddar Tots

Mix together in a large bowl: (1) 10 ¾ oz. can Condensed Cream of Chicken soup

(1) 12 oz. can Evaporated milk

1 cup Sour cream

½ cup margarine or butter, melted

1 tsp. garlic powder

1 tsp. onion powder

Then Add: (1) 32 oz. package frozen Tater Tots

Transfer into a greased 13"x9" baking dish.

Sprinkle over top with: 1 ½ cups Shredded Cheddar cheese

1 cup Crushed Potato chips

Bake, uncovered, at 350° for 30 - 35 minutes.

Cherry Cobbler      (Thanks to Barb Crombach for recipe)
Ingredients:                            3 cups sour cherries
                                              1/4 cup crushed minute tapioca

                                              1 cup sugar
                                              dash almond extract (for flavor)

Place cherries in the bottom of an 8" x 8" pan. Add tapioca, sugar and almond extract to taste. Bake 1/2 hour at 350°.

While that is baking, mix: 1 cup Bisquick

2 eggs

3 Tbsp. sugar

Milk to thin

Remove pan from oven and pour mixture on top of cherries, sprinkle with sugar. Continue baking until light brown.

Chocolate-Raspberry Bread Pudding

This recipe requires the use of a Crock-Pot or other slow cooker.

You will need: 6 cups unseasoned bread cubes (or cut up day old bread into 3/4" cubes)

2 cups Semi-sweet chocolate chips

2 cups fresh raspberries

Grease the inside of the Crock-Pot and layer half of the bread cubes, chocolate chips and raspberries. Repeat the layers.

In a separate bowl, whisk together: 4 eggs

½ cup whipping cream

½ cup milk

¼ cup sugar

1 tsp. vanilla extract

Pour over bread mixture, cover and cook on high for 2 ½ hours. Let stand for 10 minutes.

Serve with whipped cream and additional fresh raspberries.

Easy Raspberry Trifle

1 pkg Betty Crocker 1-step white angel food cake mix

1 1/4 cups cold water as called for on cake mix package directions

1 cup boiling water

1 pkg (8-serving size) sugar-free or regular raspberry-flavored gelatin

2 pkg (10 oz each) frozen sweetened raspberries, thawed

2 to 3 containers (6 oz each) Yoplait Original 99% Fat Free red raspberry yogurt

Bake and cool cake as directed for angel food (tube) pan. Tear cake into about 1/4" pieces. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 min or until thickened but not set. Layer half each of the cake pieces, gelatin mixture and yogurt in a 3-qt glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hr until firm. Cover and refrigerate any remaining dessert. 16 servings

Eech (Grandma's Armenian Bulghur Salad) (Thanks to Valerie Kalwas for recipe)

Ingredients: 1 cup fine Bulghur (cracked wheat - found in some grocery stores and middle eastern markets)

1 Tbsp. olive oil

1 Tbsp. tomato paste

4 - 5 Tbsp. chopped onion

3 - 4 Tbsp. chopped flat leaf parsley

28 oz. can course ground tomatoes

Salt and pepper to taste

Put Bulghur in mixing bowl and add the olive oil and tomato paste. Mix with a spoon or fork until well incorporated. Add onion, parsley and mix again. Add tomatoes, salt and pepper. Mix well and let sit in the refrigerator for several hours or overnight. The Bulghur will absorb the tomato liquid.

Macaroni & Cheese

Ingredients: 1 pkg (16 oz.) Spiral pasta

1 Egg

1 1/2 cups (12 oz.) Sour cream

1 1/2 cups (12 oz.) Cottage cheese (small curd)

1 lb. American cheese (cubed)

2 cups (8 oz.) Cheddar cheese (shredded)

Cook pasta according to package directions. Blend together the egg, sour cream and cottage cheese until smooth, then transfer to a large bowl. Mix in the American and cheddar cheeses. Drain the pasta, then stir into the cheese mixture until evenly coated. Pour into a greased 3 quart baking dish. Bake at 350º for 30 - 35 minutes, stirring half way through.

Nappa Cabbage Salad (Thanks to Marge Rodda for recipe)

Topping: 1 pkg. "Ramen" noodles (broken in small pieces)

1/2 Stick butter (Melted) – use more if needed to brown

2 Tbsp. sugar

1/2 cup sesame seeds

1 cup slivered almonds

Melt sugar in large skillet with butter, add sesame seeds, almonds and noodles. Stir constantly (will burn easily) after slightly brown, let cool and put in container.

Dressing: 1/2 cup vegetable oil

1/3 cup sugar

1 1/2 tsp. dry onion flakes

1/4 cup cider vinegar

1/4 tsp. paprika

1 Tbsp. soy sauce

1 Tbsp. poppy seeds

Heat all "dressing" ingredients in small pan. Do NOT boil. Cool and store in jar. Shake well before putting on salad. Loosen noodle mixture.

Sliver (or purchase slivered) head nappa lettuce. Place in large bowl, add topping, and dressing (all or suit to taste). Mix and serve.

Variation: drain a can of mandarin orange segments and add.

Onion Cheese Spread

Beat together: (2) 8 oz. pkg. softened cream cheese

3 Tbsp. apricot preserves

Stir in: 1 tsp. minced garlic

3 green onions, chopped (green parts only)

dash pepper

Serve with crackers.

Praline Grahams (Thanks to Annabelle Kowalski for recipe)

Break in half: 12 whole regular or chocolate graham crackers

Arrange in ungreased baking pan, side-by-side, with edges touching

Melt in saucepan: 3/4 cup margarine

(medium heat)

Stir in: 1/2 cup sugar

1 cup chopped pecans

Bring saucepan mixture to a boil, stirring constantly. Cook for 5 minutes. Working quickly, spread syrupy mixture over crackers. Bake at 300º for 12 minutes.

Raspberry Jello Dessert (Thanks to Barb Scahill for recipe)

Mix until dissolved: 2 pkgs (3 oz) Raspberry Jello

2 cups Boiling water

Stir in: 1 can (20 oz.) Crushed Pineapple with juice (do not use fresh)

1 can (20 oz.) Raspberry Pie filling

Chill overnight to set.

Whip together: 8 oz. cream cheese (softened)

1 cup sour cream

8 oz. Cool Whip

1/2 cup sugar

Spread on top of set Jello mixture. Barb used sugar-free Jello and light Cool Whip.

Ribbon Jello (Thanks to Joyce Dwyer for recipe)

Ingredients: 6 - 7 boxes (3 oz. each) Jello

(i.e.. black cherry, raspberry, lime, lemon, orange, peach and strawberry)

1 lb. sour cream

Boiling water

Take 1 box of dry Jello and mix with 1 cup of boiling water, stir until dissolved. Remove 1/3 cup Jello and set aside. Place remaining Jello in a glass dish (11 3/4" x 7 1/2" x 1 3/4") and refrigerate about 25 minutes or until set. Take the 1/3 cup Jello and beat with 1/3 cup sour cream, then layer it on top of the set layer. Chill about 20 minutes. Repeat the process for the remaining flavors. The top layer flavor should be mixed with the 1 cup boiling water and left as a single layer (omit the sour cream mixture layer).

Sticky Oven-Fried Chicken      (Thanks to Marilyn Madison for recipe)
Ingredients:                            2 - 3 lbs. chicken nuggets or wings
                                              1 box onion soup mix
                                              10 oz. jar apricot or peach preserves
                                              1 bottle hot barbecue sauce

Arrange chicken pieces in a single layer in a shallow baking pan. Bake at 450 degrees for 25 minutes. Mix rest of ingredients together, using enough barbecue sauce to your own taste. Spread this over the chicken. Continue to bake for 20 minutes more.

Strawberry Pretzel Salad       (Thanks to Joyce Dwyer for recipe)
Bottom layer Ingredients:         2 - 2 1/2 cups crushed pretzels
                                              3/4 cup butter, melted
                                              3 Tbsp. brown sugar

Mix crushed pretzels, butter and brown sugar together and press into a 9" x 13" pan. Bake at 375º for 10 minutes. Cool.

Middle layer Ingredients: 8 oz. package cream cheese, softened

2 cups Cool Whip
1 cup sugar

Combine cream cheese, Cool Whip and sugar, mix well. Spread over cooled pretzel crust.

Top layer Ingredients: 6 oz. package strawberry Jell-O

2 cups boiling water

16 - 20 oz. package of unsweetened frozen strawberries (or 3 cups of fresh strawberries)

Mix Jell-O and water, then add strawberries. Stir until berries are softened and Jell-O starts to thicken. Gently pour or spread mixture on top of cream cheese layer. Refrigerate.

Texas Caviar      (Thanks to Rita Hruschak for recipe)
Ingredients:                            1 can shoe peg (white) corn, drained
                                              1 can small baby peas, drained
                                              1 can black beans, drained
                                              1 can small red kidney beans, drained

1/2 red pepper, diced small

2-3 green onions, sliced thin

1 clove garlic, minced

1 envelope Good Seasons Italian dressing

Mix dressing envelope according to directions. Place all other ingredients in a mixing bowl and pour dressing over, stir. Chill overnight, serve with corn chips.