Articles & Information

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    Baked Artichoke Squares Recipe

    ByHeather Schiefelbein

    Preheat oven to 350ºF. Spray a 13×9-inch baking pan with Crisco No Stick Cooking Spray; set aside.
    For Filling, heat Crisco Oil in medium skillet. Add mushrooms, celery and garlic. Sauté until celery is tender. Remove from heat. Stir in artichoke hearts, green onion, marjoram, oregano and cayenne. Add Cheddar cheese, Monterey Jack cheese and eggs. Mix well. Set aside.
    For pastry, combine flour and salt in medium mixing bowl. Blend Crisco Oil and milk in small mixing bowl; add to flour mixture. Stir with fork until mixture forms a ball. Press dough in bottom and slightly up the side of the prepared pan.
    Spread cheese mixture on crust; bake 30 minutes, or until center is set. Cool slightly. Cut into 24 squares. Serve warm.

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    Batter-Fried Mushrooms Recipe

    ByHeather Schiefelbein

    In mixing bowl, combine the flour, cheese, salt, and garlic powder. Stir in the water, melted Crisco, and egg; beat till smooth. Pat the mushrooms dry. Dip mushrooms into batter. Fry, a few mushrooms at a time, in deep Crisco heated to 365ºF. Fry till mushrooms are golden, about 3 minutes, turning once. Drain on paper toweling. Salt lightly and serve immediately.

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    Beef ‘N’ Kraut Appetizers Recipe

    ByHeather Schiefelbein

    For meat filling, cook ground beef and onion in a skillet until meat is cooked and union is tender. Drain off excess fat; stir in remaining ingredients.
    For pastry, combine Crisco mix and sauerkraut in a bowl. Add sauerkraut liquid, a tablespoon at a time, mixing with a fork until dry ingredients are moistened. Shape into a ball.
    Preheat oven to 400ºF.
    Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with a floured 2-3/4-inch round cutter. Place on ungreased cookie sheets.
    Spoon 1 teaspoon Meat Filling onto each round. Moisten half the edge of each round with water. Fold pastry in half and press edges together with fork to seal. Prick top of each pastry with fork.
    Bake at 400ºF for 15 to 18 minutes or until lightly browned.

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    Breaded Zucchini Strips Recipe

    ByHeather Schiefelbein

    Wash zucchini; trim ends. Cut in half crosswise; then cut each half into eight lengthwise strips.
    Combine flour, salt and pepper in plastic bag. Shake a few strips at a time in flour mixture, dip in beaten egg, then shake in crumbs.
    Fry in hot Butter Flavor Crisco about 4 to 5 minutes, turning once, until golden brown. Sprinkle with lemon juice if desired.

    Note: If electric skillet is used, set at 275ºF to 300ºF.

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    Cabbage Cakes Recipe

    ByHeather Schiefelbein

    Combine eggs, flour and 1/4 teaspoon salt in medium mixing bowl. Stir until smooth. Blend in milk and club soda. Set aside.
    Heat Crisco Oil in large skillet. Add cabbage. Sprinkle with remaining 1 teaspoon salt, sugar and pepper. Cook over moderate heat, stirring constantly, until tender. Cool slightly. Stir into batter.
    Lightly oil 6-inch skillet with Crisco Oil. Heat skillet. Pour 1/4 cup batter in center of skillet. Cook over moderate heat, about 2 minutes, or until light brown, turning over once. Drain on paper towels. Serve immediately or keep warm in 175ºF oven. Repeat with remaining batter. Garnish with fresh parsley sprigs, if desired.

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    Caraway Rye Crackers Recipe

    ByHeather Schiefelbein

    Preheat oven to 350ºF. Mix rye flour, all-purpose flour, caraway seed, sugar, baking soda, garlic salt and onion salt in medium mixing bowl. Add Crisco Oil. Stir with fork until moistened. Sprinkle with water, 1 tablespoon at a time, stirring until mixture forms a ball.
    Divide dough in half. Place one half between 2 large sheets waxed paper. Roll dough 1/16 inch thick. Remove top sheet waxed paper. Cut dough into 1-1/2-inch shapes. Repeat with remaining dough. Place crackers on ungreased baking sheet. Prick each cracker 2 or 3 times with fork. Bake at 350ºF, 10 to 15 minutes or until crisp and golden brown. Remove to wire rack.

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    Cheese Straws Recipe

    ByHeather Schiefelbein

    Combine flour, pepper and salt in mixing bowl. Cut in shortening using a pastry blender (or 2 knives) until mixture resembles coarse crumbs. Add cheese.
    Beat egg yolks with water. Add to flour mixture. Toss to combine until dough forms ball. Divide dough in half. Wrap each half in plastic wrap. Refrigerate at least 1 hour.
    Heat oven to 375 F. Place sheets of foil on countertop for cooling cheese straws.
    Spread 1 tablespoon of flour on large sheet of waxed paper. Cut into strips 1/2-inch wide. Twist strips. Transfer to ungreased baking sheet with large pancake turner. Place 1 inch apart on ungreased baking sheet. Roll out remaining dough.
    Bake 1 baking sheet at a time at 375 F for 7 to 9 minutes. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cheese straws to foil to cool completely.

    *Butter Flavor Crisco is artificially flavored.

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    Cheesy Fried Eggplant Recipe

    ByHeather Schiefelbein

    Combine cornmeal, flour, cheese, salt and garlic powder on waxed paper.
    Combine egg and milk in shallow dish or pie plate. Dip eggplant in mixture. Coat with cornmeal mixture.
    Heat Crisco to 365ºF in electric skillet or on medium-high heat in large skillet. Fry, a few slices at a time, 1 or 2 minutes on each side or until golden brown. Turn once. Drain on paper towels. Sprinkle with additional Parmesan cheese, if desired. Serve immediately.

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    Cheesy Pastry Sticks Recipe

    ByHeather Schiefelbein

    Preheat oven to 425ºF. Prepare pastry, adding the cheese, paprika, and mustard to pastry mixture before water is added. Gently form pastry into a ball. Roll out on floured surface to a 16 x 12-inch rectangle. Cut into sticks about 1 inch wide and about 4 inches long. Place on ungreased baking sheet. Bake at 425ºF about 10 minutes or till golden brown. Remove from baking sheet and cool.

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    Chicken ‘N Cheese Fritters Recipe

    ByHeather Schiefelbein

    For pimento-cheese sauce, melt Crisco in medium saucepan. Stir in flour. Add milk and salt. Cook and stir over low heat until mixture thickens and comes to boil. Reduce heat; add cheese, pimentos and green chiles. Stir until cheese melts; keep warm.

    Heat 2 or 3 inches Crisco Oil to 365ºF in deep fryer or deep saucepan.

    In a large bowl, combine flour, baking powder and salt. In a medium bowl, combine egg, milk, chicken and onion; add to flour mixture. Mix just until moistened. Drop by tablespoonfuls, a few at a time, into melted shortening. Fry 3 or 4 minutes or until golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Serve with Chili-Cheese Sauce.

    * Or your favorite Crisco Oil