Readers’ Recipes – June 2009

Summer Punch

1 cup lemon juice

1 cup raspberry juice

2 cups loganberry juice

3 mint leaves, crushed

Mix all ingredients together thoroughly. Serve in tall glasses over crushed ice. Garnish with fresh mint leaves, if desired. 

Suzan Wiener

Spring Hill, Fla.

Buttery Garlic Chicken

1/3 cup margarine

½ cup finely crushed buttery

   garlic-flavored crackers

Dash of salt

Dash of pepper

4 boneless chicken breasts

Heat oven to 375°F. Place margarine in a 9-by-13-inch pan and place in the oven until margarine is melted.

Combine cracker crumbs with a little salt and pepper; mix well. 

Roll chicken pieces in melted margarine until well-coated, then dip in cracker mixture. Place chicken pieces back in pan and spoon remaining margarine over them.

Bake for 45 minutes, or until chicken is no longer pink in the center. Yields 4 servings.

Joan Nesmith

Baudette, Minn.

Banana-Chocolate Chip Bars


½ cup butter or margarine

1½ cups sugar

2 eggs, beaten

2 to 3 ripe bananas, mashed

2 cups flour

½ teaspoon salt

1 teaspoon baking soda

¾ cup sour milk or buttermilk

1 teaspoon vanilla

1 package (12 oz.) chocolate chips

1 cup nuts, optional


1 package (8 oz.) cream cheese

¼ cup margarine

3 to 4 cups powdered sugar

1 teaspoon vanilla

Dash of salt

Grease an 11-by-15-inch jelly roll pan; set aside.

To make bars: In a large bowl, cream together butter and sugar. Add eggs and bananas; mix well. Blend in flour, salt, baking soda, milk and vanilla. Stir in chocolate chips and nuts. Pour batter into prepared pan and bake at 350°F. for 30 minutes; cool.

To make frosting: Mix cream cheese, margarine, powdered sugar, vanilla and salt in a large bowl until smooth. Spread over cooled bars.

Editor’s note: If the weather is warm, it’s best to store bars in the refrigerator.

Rebecca Groff

Cedar Rapids, Iowa

Rhubarb-Cherry Jam

5 cups ½-inch pieces rhubarb  

1 cup water

5 cups sugar

1 can (21 oz.) cherry pie filling

2 packages (3 oz. each) cherry-flavored gelatin

1/8 teaspoon almond extract

In a large saucepan, cook rhubarb in water until tender. Add sugar and continue cooking for an additional 10 minutes. Add pie filling and cook for another 10 minutes; stir thoroughly.

Remove from heat; stir in gelatin and extract. Cool; pour in jars and refrigerate.

Arlene Riensche

Jesup, Iowa