Refrigerator Bran Muffins

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ingredients 3 cups bran cereal 1 cup water, boiling 2 cups buttermilk 1-1/4 cups sugar 1/2 cup shortening 2 lg. eggs 2-1/2 cups flour 2-1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup chopped nuts 1/2 cup chopped raisins 1 tsp. vanilla dash cinnamon dash nutmeg method Preheat oven to 400°. Combine cereal with boiling water; allow to sit 5 minutes; add buttermilk. Cream together shortening and sugar; add eggs. Sift together flour, soda, and salt—mixture should be sifted twice. Combine all ingredients, stir until blended. Fill muffin tins half full, bake for 15–20 minutes. Batter may be stored, covered, in refrigerator up to 6 weeks. : Karen Helms Sublett, from Sophia Sublett Martin

Danish Pastry Apple Bars

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ingredients 2-1/2 cups flour 1 tsp. salt 1/2 cup shortening 1/2 cup butter 1 lg. egg, divided 1 cup corn flakes, crushed 8 – 10 med. apples 1 cup sugar 1 tsp. cinnamon milk: add enough milk to egg yolk to make 2/3 cup liquid   frosting 1 Tbsp. water 1 cup powdered sugar 1/2 tsp. vanilla extract method Preheat oven to 400°. Combine flour, shortening, and egg yolk/milk mixture as for pie crust, roll half of dough to fit 10-inch x 15-inch cookie sheet. Sprinkle bottom crust with corn flakes. Peel and slice apples and place over flakes on bottom crust; sprinkle with sugar and cinnamon. Roll out other half of dough and place on top. Pinch edges together and brush crust with egg white. Bake for 60 minutes; frost while warm. Cut into bars. frosting Mix all ingredients until smooth. Drizzle on warm pastry. 16 – 30 bars : Karen Helms Sublett

Gumdrop Cookies

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ingredients 1 cup shortening 1 cup sugar 1 cup brown sugar, firmly packed 2 lg. eggs, well-beaten 1 tsp. vanilla extract 2 cups all-purpose flour 1/4 tsp. salt 1 tsp. baking soda 1 tsp. baking powder 1 cup oats — regular, not instant 1 cup gumdrops, chopped — use red and green for holidays 1 cup pecans, chopped 1/2 cup chocolate chips   optional 1 cup coconut, flaked method Cream shortening, sugar, brown sugar, eggs, and vanilla together. Sift flour, salt, baking soda, and baking powder together; add to creamed mixture. Stir in oats, gumdrops, pecans, coconut, and chocolate chips. Preheat oven to 375º. Shape into 1- to 1-1/2-inch balls and place on greased cookie sheet, press flat with fork. Leave about 1/2 inch between cookies. Bake for 10 minutes. : Karen Helms Sublett variation Substitute walnuts for pecans.

Broccoli Casserole

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ingredients 10 oz. pkg. frozen broccoli 1 cup instant rice 8 oz. jar Cheese Whiz oz. can water chestnuts, sliced 10-3/4 oz. can cream of mushroom soup 10-3/4 oz. water (soup can full) method Preheat oven to 350°; grease an 8-inch by 8-inch casserole. Put broccoli in bottom of casserole and add rest of ingredients in order given. Bake for 30 minutes, remove from oven, and stir all ingredients together. Return to oven for 30 minutes. : Karen Helms Sublett

Shrimp and Crab Enchiladas

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ingredients 1 pkg. cream cheese (8 oz.), softened 1/2 cup sour cream 1 jar salsa verde (16 oz.), divided 1 Tbsp. cumin, divided 1 tsp. salt 12 oz. medium shrimp (60 – 80 per pound), cooked, tails removed 8 oz. imitation crab, broken apart 3 cups Monterey jack cheese, shredded, divided 1 pkg. 8-inch flour tortillas (16 oz.) method Preheat oven to 350°; spray a 9- x 13-inch baking pan with no-stick cooking spray. In a large bowl, combine cream cheese, sour cream, salt, 1/2 cup salsa, and 1-1/2 tsp. cumin; stir until well mixed. Stir in shrimp, 1-1/2 cups cheese, and crab. Divide mixture among tortillas; roll up tortillas and place in baking pan. In small bowl, combine remaining salsa and cumin and pour over enchiladas; top with remaining cheese. Bake, covered, for 30 minutes; remove cover and continue baking 15 minutes. : Karen Helms Sublett variation Use real crabmeat rather than imitation. If canned meat is used, the texture may be less firm.

Tangy Avocado and Lime Salad

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ingredients 3 Tbsp. lime juice, fresh-squeezed, divided 1/2 tsp. salt plus 1/8 tsp. salt 4 sm. tomatoes, cut into 3/4-inch cubes — about 2-1/2 cups 2 med. avocados, cut into 3/4-inch cubes — about 1-1/2 cups 1 lg. mango, cut into 3/4-inch cubes — about 1-1/2 cups 3 med. scallions, white and light green parts, sliced thin 1 clove garlic, minced 1 Tbsp. olive oil 1/4 tsp. cumin, ground 1 lg. head Boston lettuce, torn into large pieces — about 8 cups 1 med. cucumber, peeled 2 Tbsp. cilantro, coarsely chopped black pepper, freshly ground method Slice the peeled cucumber lengthwise into quarters, seed, and slice thinly on the diagonal. In a medium non-metallic bowl, whisk together 2 Tbsp. of the lime juice and 1/2 tsp. salt. Add tomatoes, avocados, scallions, and garlic. Fold to combine and add pepper to taste. In a separate large non-metallic bowl, whisk together the remaining lime juice, oil, cumin, and 1/8 tsp. salt. Add lettuce and toss. Season with pepper to taste. Divide lettuce among four plates and top with 1/4 of the avocado and tomato mixture. Garnish with cucumber slices and sprinkle with cilantro. 4 servings : Karen Helms Sublett