Recipes – From Your Ilderton and Area Neighbours Donna Thompson’s Chicken Delight submitted by Nancy Rushton Ingredients Chicken pieces 1/2 cup Russian salad dressing 1 pkg onion soup mix 1 cup orange marmalade 1/4 cup mayonnaise Instructions Mix ingredients. Pour over chicken. Bake at 350° for about 45 minutes.
Lemon Cream with Berries submitted by Kendra Dellacherie Ingredients 3 cups (750 ml) whipping cream 35% 3/4 cup sugar ½ cup and 4 to 6 tbsp of lemon juice 1 cup of fresh assorted berries (blueberries, raspberries, blackberries) Fresh mint leaves for garnish Directions Bring the cream and sugar to a boil in a medium saucepan, then reduce the heat and simmer for four to five minutes. Remove from heat and stir in the lemon juice. Let it sit for about ten minutes. Pour into individual dessert dishes. Refrigerate for at least two hours. To serve, garnish with fresh berries and a sprig of mint. Serves about six depending on dish size.
Rosemary’s Apple Crisp submitted by Rosemary Tyrrell Ingredients 6 medium apples, sliced 3/4 cup brown sugar 1/8 cup granulated sugar 1/2 cup flour
Chocolate Chip Banana Muffis submitted by Lisa Kennedy Ingredients 3 large bananas 3/4 cup white sugar 1 egg 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 1/2 cup all-purpose flour 1/3 cup melted butter 1/2 cup chocolate chips (can be less or more) Instructions
1/2 tsp cinnamon 1/2 cup oatmeal 1/4 cup butter Instructions
Peel and slice apples into an 8” x 8” inch pan; sprinkle with sugar and cinnamon. Combine butter and brown sugar; then add flour and oatmeal. Put this mixture on top of the apples and bake for half an hour in a moderate oven.
Sugar-Crusted Rum Cake submitted by Francine Geldart Ingredients 1 pkg Duncan Hines yellow cake mix 2 tbsp rum Syrup: 1 cup firmly packed brown sugar
Mash the bananas, and blend in the sugar, a slightly beaten egg, and the melted butter. Mix in all the dry ingredients, and scoop into muffin trays. Bake at 375°F for 18 minutes. Yields: 12 muffins. Amish Broccoli Salad submitted by Marilyn Moore – This Oak House
1 cup sugar 6 tbsp water 1/4 cup of rum
Ingredients 1 lb of bacon 3 bunches of broccoli, cut up 1/2 cup raisins or dried cranberries 1/2 cup sunflower seeds 1 medium onion, chopped finely
Instruction: Mix cake as per package directions, but instead of 2/3 cup of water, put in 2 tbsp of rum, then add water to make 2/3 cup. Bake in a greased and floured tube pan at 350°F for 40 to 50 minutes. When the cake is removed from the oven, boil all syrup ingredients for one minute. Then pour over the hot cake. Let it stand for ten minutes.
1/2 cup mayo 1/2 cup sugar 2 tsp cider vinegar Instructions
To advertise here, please contact Tami@villagerpublications.com Fry bacon crisp and crumble it all. In a large bowl, combine the broccoli, raisins or cranberries, sunflower seeds and onion. In a small bowl, stir together mayo, sugar and vinegar, and spoon it over the broccoli, and toss to coat it thoroughly. Sprinkle the bacon over the mixture. Refrigerate overnight or for at least three hours. Enjoy!!
Page 14 Ilderton and Area Villager • June 2025
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