Jo Ellen’s Recipes

Christmas Candy

Lebanon Daily News Holiday Cookie Contest

Lebanon Daily News Holiday Cookie ContestLow-fat Michigan Rocks:  1 ¼ cup white sugar, ¼ cup brown sugar, 1 (24 ounce) jar of chunky Mott’s applesauce, 4 eggs, 1-teaspoon baking soda in two tablespoons of hot water-mixed, 1-teaspoon vanilla, 1 dash of salt, 3 cups flour, 1 pound chopped dates, 1 ½ cup chopped walnuts, Pam cooking spray.
Directions:  In a large bowl, by hand combine sugar, applesauce, eggs, baking soda, vanilla, and salt.  Slowly blend in three cups flour. By hand, fold in the walnuts and dates Preheat oven to 350 degrees.   Spray cookie sheets with Pam cooking spray.  Drop tablespoons of dough onto sheets.  Bake for about 10 minutes or until light brown.  For a moist chewy cookie, do not over bake. Cool.  Store in an airtight container. Makes four dozen large cookies. Because they are very moist, the cookies are different from traditional cookies.  When they start to bake, they look like they are melting.  When the center turns from shiny to dull, and the edges turn light brown, the cookies are done. For my cookies, I use Mott’s chunky applesauce.  Water content of applesauce may vary from one manufacturer to another.  I use “air-bake” sheets that bake slower.

1993 Blue Ribbon Sweet and Sour Chicken Salad 
Hinklefest, Fredericksburg PA  Ingredients:  2 boneless chicken breasts, cut into ¾” cubes, 2 eggs, ½ cup sugar, ½ cup vinegar, ½ cup water, 1 head of lettuce, 1 can pineapple chunks.
Directions:  Spray vegetable shortening into bottom of frying pan.  Place ¾ inch squares of chicken into hot pan.  Fry slowly until done.  Combine 2 eggs, ½ cup sugar, ½ cup vinegar, and ½ cup water in saucepan.  Bring to boil.  Cook 2-3 minutes until slightly thick.  Add chicken and pineapple chunks to dressing.  Simmer a few minutes longer.  Wash a head of lettuce.  Tear and arrange lettuce in 4 to 6 serving dishes.  Pour dressing with chicken and pineapple chunks over salad.  (Note:  cold dressing can be reheated in microwave).  Garnish with parsley. 

1999 Red Ribbon Omelet 
Hinklefest, Fredericksburg PA  Ingredients:  8 eggs,1 teaspoon water, 1 sliced tomato, 1 diced tomato, ½ cup sliced mushrooms, ½ cup grated cheese (your favorite), Salt and pepper to taste.
Directions:  Beat eggs and water together until fluffy.  Spray skillet with Pam.  Over medium heat, cook eggs, adding salt and pepper to taste.  Cook until eggs comes loose from bottom of pan.  Add tomato, mushrooms, and cheese to one half of the egg.  Fold over egg and slide onto serving plate.  Garnish with parsley and sliced tomato.  Serves 4. 

 2000 Red Ribbon Chicken Pasta Primavera 
Hinklefest, Fredericksburg PA Ingredients:  4 Chicken breasts, 4 Slices mozzarella cheese, 1 Can spaghetti sauce, 1 Pound of your favorite pasta. 1 Frozen bag peas and carrots, Parsley garnish
Directions:  Grill chicken breasts until done.  Top each breast with a slice of mozzarella or your favorite cheese.  Place in center of boiled and drained noodles mixed with peas and carrots.  Top with heated spaghetti sauce.  Add parsley garnish.