SALAD DRESSINGS
SAVORY MUSHROOM SALAD DRESSING
HOT BACON DRESSING
BUTTERMILK SALAD DRESSING
CHUTNEY FRUIT DRESSING
SHERRIED DRESSING
SIDE DISHES
PENNSYLVANIA DUTCH GREEN BEANS
GERMAN CABBAGE AND APPLES
CORN PUDDING
HOMINY GRITS, GRATED
LOUISIANA PHILPY
SWEET POTATO PONE
BAKED LIMAS
ZUCCHINI GRATIN WITH RICE
MUSHROOMS AND WATER CHESTNUTS
CURRIED RICE
BROCCOLI WITH CORN THAT KIDS WILL ACTUALLY EAT
GARLIC ZUCCHINI POTATO CAKES
ONION PIE
ZUCCHINI SLICE (ALSO KNOWN AS QUICHE)
PARTYTME BEANS
MIXED VEGETABLE CASSEROLE
SWEET PICKLES
PEPPER JELLY
SWEET PEPPER AND ONION SAUTÉ
SOUPS—STEWS—CHILI
BLUE RIBBON HAM AND BEAN CHOWDER
CHIP AND SALSA SOUP
SPLIT PEA SOUP
BEAN SOUP
PLAIN AND GOOD POTATO SOUP
SAUERKRAUT SOUP
BEEF STEW WITH LOTS OF GRAVY
PENNSYLVANIA DUTCH POTATO SOUP
CREAM OF FRESH MUSHROOM SOUP
SALSIFY SOUP
BOHNA SOUP
LOW-FAT CROCK POT CHILI
BROCOLLI CHOWDER
WHITE BEAN SOUP WITH HAM
VEGETABLE SOUP
PUMPKIN SOUP
TURKEY CHILI
SALSA AND DIPS
ARTICHOKE DIP
CORN RELISH DIP
ANCHOVY DIP
BANANA APPETISERS
MEXICAN DIP
SPICY BEAN SALSA WITH TORTILLA CHIPS
PANCHO’S CHEESE DIP
FRESH GUACAMOLE
CLAM DIP
SALADS
SONNY’S COPPER PENNY SALAD
CHRISTMAS CRUNCH SALAD
MARY’S PEA SALAD
MOM’S COLESLAW
FROZEN FESTIVE HOLIDAY SALAD
FROZEN PEAR/CHEESE SALAD
HOT RED CABBAGE AND APPLE SALAD
EGG AND LETTUCE SALAD
LEE’S POTATO SALAD...
CABBAGE-ONION SALAD
MACARONI SALAD
MOM’S COLE SLAW
ORIENTAL SALAD
MANDARIN ORANGE SALAD
SAUCES AND MARINADES
CRANBERRY-ORANGE SAUCE
WINE AND MUSHROOM STEAK SAUCE
LEMON BUTTER FISH SAUCE
HOMEMADE CHOCOLATE SAUCE/SYRUP
TOMATO CREAM SAUCE WITH ARTICHOKES
JALAPENO HOT SAUCE
CAKES
TEXAS SHEET CAKE
BANANA CAKE WITH BROWN SUGAR ICING
KENTUCKY BUTTER CAKE
AUNT SCEVA’S CARROT CAKE
POL’S APPLE CAKE
CROWN JEWEL CAKE (JELLO)
COCONUT POUND CAKE
BEER CAKE
MOM’S MISTAKE CAKE
PIES AND PIE DOUGH
BUTTERSCOTCH PIE
FAST EGGNOG PIE
ZUCCHINI PIE (tastes like apple)
RAISIN PIE
CHERRY CREAM CHEESE PIE
PAT-A-PIE CRUST
GRANDMA WALSTON’S BUTTER PIE
CARIBBEAN FUDGE PIE
CHOCOLATE LAYERED PIE
CHOCOLATE FUDGE PIE
BREADS
BANANA NUT BREAD
SPOON BREAD
CAJUN SHORTBREAD
SOUR DOUGH HOT ROLLS
BROCCOLI CORNBREAD
GARLIC BREAD
MAIN DISHES AND CASSEROLES
MEXICAN GOULASH
SAUSAGE RICE CASSEROLE
REUBEN SANDWICH IN A PAN
EASY CRAB QUICHE
ENGLISH APPLES AND HAM
FABULOUS CHICKEN
FROM SCRATCH BAKED BEANS
STROGANOFF WITH A DELICIOUS DIFFERENCE
POTATO MEAT CAKES
PIG TAILS (no it’s not a joke)
PORK CHOPS WITH SOUR CREAM
STUFFED FLANK STEAK
TATER TOT CASSEROLE
HAM AND CHEESE STRATA
RUEBEN CASSEROLE
CHICKEN AND NOODLES
SPINACH CASSEROLE
BBQ BISCUITS
MIXED VEGETABLE CASSEROLE
CHICKEN SPAGHETTI
DELTA SUPPER WITH CORNBREAD TOPPING
MEATS
FABULOUS CROCK POT ROAST
PORK ROAST
ROUND STEAK WITH RICH GRAVY
FORGET IT POT ROAST
BBQ POT ROAST
TANGY PORK CHOPS
GERRY’S MARGARITA PORK ROAST
MEATLOAF SUPREME
DESSERTS OF ALL KINDS
NO-BAKE CARAMEL CORN
COW FEED PUDDING
MAMA’S HOT FUDGE PUDDING
LAYERS OF LOVE CHOCOLATE BROWNIES
BANANA SPLIT DESSERT
PUMPKIN CHEESECAKE
CHOCOLATE PEANUT BUTTER SQUARES
APPLE CRISP
FRUIT CRUNCH
CANDY PIE
BUTTER TARTS
MENNONITE GREEN TOMATO PIE
SWEET POTATO DESSERT
NANA’S CREAM PUFFS
CRESCENT ROLL DESSERT
DIRT
COOKIES AND DESSERT BARS
CHRISTMAS WREATHS
SHORTBREAD COOKIES
MONKEY BARS
ORANGE SLICE COOKIES
CHOCOLATE SQUARES FROM SHARON
REFRIGERATOR SLICE EASY COOKIES
POULTRY AND STUFFING
CHINESE CHICKEN WINGS
COMPANY CHICKEN
BAKED CHICKEN
TURKEY BREAST
CRANBERRY CHICKEN
CAPTAIN CRUNCH CHICKEN
DAY-AFTER-THANKSGIVING TURKEY CASSEROLE
STUFFING FOR POULTRY
CHICKEN AND POTATO CHIP CRUNCH
CHICKEN OVER RICE
OVEN-FRIED CHICKEN
GERRY’S MARGARITA CHICKEN
SWEET ROLLS AND DONUTS
CINNAMON FLIP
FISH AND SEAFOOD
TUNA FISH CAKES
GERRY’S FABULOUS GARLIC CRAB
SANDWICHES—HEARTY SNACKS—PIZZAS—ROLL UPS
TACO CRESCENTS
HAM AND CHEESE ROLL-UPS
BEN LONGTREE’S SPINACH AND ARTICHOKE PIZZA
BREAKFAST RECIPES
BREAKFAST PIZZA
HAM, APPLE AND CHEESE BREAKFAST BAKE
SAUSAGE BREAKFAST BAKE
CANDY—CONFECTIONS
DONNA’S NEVER FAIL FUDGE
REAL PULLING TAFFY
DELICIOUS CREAM CANDY
HOLIDAY CRAFT IDEAS
CRAFT BREAD DOUGH
BOX WRAPPING MANIA
SALAD DRESSINGS
SAVORY MUSHROOM SALAD DRESSING
Slice 8 oz. fresh mushrooms very fine. In a medium bowl combine 1/2 cup olive oil, 1/4 cup wine vinegar, 1 clove garlic well minced, 1 tsp. each salt and sugar, 1 tsp. crumbled basil, 1/8 tsp ground cumin and 1/4 tsp. black pepper. Mix well. Add mushrooms and toss to coat completely. Let stand for 5 minutes before serving.
Contributed by Cadyiac
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HOT BACON DRESSING
Fry 3 slices bacon until crisp. Remove from drippings. Mix 1 TB flour with 2 TB sugar. Add 1 beaten egg, 1/4 cup vinegar, and 1 cup water. Stir until well blended. Cook in bacon drippings until thickened. Add bacon. Pour over greens. Garnish with chopped hard-cooked eggs if desired.
Contributed by Cadyiac
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BUTTERMILK SALAD DRESSING
Mix 1/2 cup sugar, 1 tsp dry mustard, 1 tsp salt, 1/4 tsp celery seed and 1 TB flour. Add 1/2 cup vinegar, 1 cup buttermilk and 1 TB melted butter. Cook in double boiler until thickened. Pour over two beaten eggs. Return to double boiler and cook until mixture reaches the consistency of soft custard. Cool. Great with fruit salads or slaw.
Contributed by Cadyiac
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CHUTNEY FRUIT DRESSING
Combine 3/4 cup powdered sugar, 1 tsp paprika, salt and pepper to taste, juice of one lemon, 1/4 tsp dry mustard, 1 tsp vinegar, 2 TB catsup, 1/2 cup olive oil, 1 TB Worcestershire sauce and 1/2 cup good chutney. Shake well. Cover and store in refrigerator. Keeps indefinitely. Different and good.
Contributed by Cadyiac
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SHERRIED DRESSING
Combine 4 TB fresh lemon juice with 1/8 tsp salt, 4 TB sugar and 2 tsp sherry. Stir until sugar is dissolved. Serve on jellied fruit salad. Yum.
Contributed by Cadyiac
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SIDE DISHES
PENNSYLVANIA DUTCH GREEN BEANS
Brown 1/2 pound bacon. Drain, reserving 3 TB drippings. Crumble bacon. Saute’ 4 sliced onions in bacon drippings, adding margarine if needed. Combine bacon crumbs, onions, 2 qt canned, fresh or frozen green beans, 4 cups canned stewed tomatoes (can use fresh if preferred), 3/4 tsp salt and 1/2 tsp pepper. Cover and cook on low for 4 1/2 hours
Contributed by Cadyiac
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GERMAN CABBAGE AND APPLES
Combine one small head of red cabbage, sliced, with one large chopped onion and three large tart apples, cored and quartered. Add 2 tsp salt, 1 cup boiling water, 2 TB sugar, 1/3 cup vinegar and 3 TB bacon drippings. Cover and cook on low for 8 hours or high for 3 hours. Stir well before serving. Add 6 slices of crumbled bacon if desired.
Contributed by Cadyiac
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CORN PUDDING
Combine two 10-oz cans of whole kernel corn, undrained, with 2 one-pound cans of creamed corn, two small boxes (Jiffy size) corn muffin mix, one stick of melted butter or margarine, and 8 oz of sour cream. Put in crockpot and cook on low for 2-3 hours until thickened and set.
Contributed by Cadyiac
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HOMINY GRITS, GRATED
Cook 1 1/2 cups grits according to package directions. Add 2 TB butter and 3 beaten eggs. Gradually add 1 1/2 cups whole milk and when well mixed add 2/3cupcorn meal and dash salt. Batter should be like thick custard. Pour into greased pan and bake at 375 until browned lightly.
Contributed by Cadyiac
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LOUISIANA PHILPY
Have ready 3/4 up soft cooked rice. Mix 1/2 cup milk with 1/2 cup flour and 1/2 tsp salt, beating to avoid lumps. Mash rice until fairly smooth and add to flour mixture. Add 2 TB melted butter and 1 well beaten egg. Bake in greased layer cake tin at 450 for 30 minutes. Slice, split open and serve with lots of butter.
Contributed by Cadyiac
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SWEET POTATO PONE
Mix 4 cups grated raw sweet potatoes, 2 cups molasses or dark corn syrup, 1 cup brown sugar, 1 tsp cinnamon, 1/4 cup raisins, 1 cup warm water, 1 cup chopped citron, grated rind of an orange, grated rind of a lemon, and 1 tsp chopped or powdered ginger. Put in greased baking dish. Bake at 325 for about 45 minutes
Contributed by Cadyiac
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BAKED LIMAS
2 pounds dried baby limas 1 pound bacon
1 cups molasses 1 large bottle ketchup
1 cup brown sugar 1 tsp salt
Cook bacon and limas together with water until soft. Remove and add remaining ingredients. Put into a baking dish and cover. Bake 1 hour at 350.
Contributed by Cadyiac
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ZUCCHINI GRATIN WITH RICE
Ingredients:
1 kg zucchini
200 g rice
1 onion
2 eggs (separated)
2 teaspoons baking powder — salt — pepper
Mixed herbs, to taste
50 g grated cheese
Butter
Preparation:
- Chop the onion and soften over low heat in 2 knobs of butter
- Add the rice, stir over heat for 2 or 3 minutes
- Add 1 and a half times volume of boiling water
- Add salt, pepper and mixed herbs (if required)
- Cover and simmer without stirring until the liquid is completely absorbed (~ 15 minutes)
- During this time, slice the zucchini and cook in butter with salt and pepper
- Bind the rice with egg yolks and add it to zucchini
- Beat the egg whites until stiff and add to rice
- Grease a deep dish, sprinkle it with grated cheese
- Alternate layers of zucchini mixture, then rice, until full
- Sprinkle with grated cheese
- Add a few knobs of butter
- Brown for 10 minutes in a medium oven.
Contributed by Fabiola
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MUSHROOMS AND WATER CHESTNUTS
Boil one large package frozen peas for 1 minute. Drain well. Season with salt and pepper to taste. Sliver a can of water chestnuts and add to the peas. Add a can of mushroom soup and 1/4 cup heavy cream. Pour into buttered casserole dish. Sprinkle with 1/2 cup canned Chinese noodles. Top with 1/4 cup grated cheese (I use cheddar but mozzarella or jack are also good). Bake at 325 for 30 minutes.
Contributed by Cadyiac
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CURRIED RICE
Cook 2 cups very finely chopped zucchini with 1 cup raisins in boiling water for 3 minutes only. Do not overcook. Drain very carefully. Add 1 tsp. turmeric, 2 TB curry powder, 3 cups cooked rice (preferably Jasmine), 1/4 cup honey, and 1 can drained crushed pineapple. Heat slowly, stirring constantly. This is incredibly delicious.
Contributed by Cadyiac
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BROCCOLI WITH CORN THAT KIDS WILL ACTUALLY EAT
Combine a 16-oz. can of cream-style corn with 1 package frozen chopped broccoli, cooked and drained. Add 1 package frozen zucchini (or two large fresh ones, chopped), 1 beaten egg, 1/2 cup Ritz cracker crumbs, 1 TB minced onion, 2 TB melted butter, and salt and pepper to taste. Put this into a greased 1 quart casserole. Combine 1/4 cup Ritz cracker crumbs and 2 TB melted butter. Sprinkle over the top of the vegetable mixture. Bake uncovered at 350 for 40 minutes.
Contributed by Cadyiac
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GARLIC ZUCCHINI POTATO CAKES
Combine 1 cup leftover mashed potatoes, 1 cup shredded zucchini, 1 beaten egg, a dash of salt and pepper, and a generous dash of garlic powder. Form into flat cakes and brown gently in 6 TB butter until nicely browned on both sides. Excellent.
Contributed by Cadyiac
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ONION PIE
Slice two cups of onions. Gently fry them in 4 TB butter until they are almost soft. Spread them over pastry in a pie plate. Combine 6 beaten eggs, 1 cup milk, salt, pepper, and garlic powder, and pour the mixture over the onions. Bake it for 40-50 minutes at 350. If serving this with a roast beef dinner, it is excellent smothered with gravy, but it’s good on its own, with any meats.
Contributed by Cadyiac
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ZUCCHINI SLICE (ALSO KNOWN AS QUICHE)
5 eggs
1 and 1/2 cups of plain flour
1 cup of bacon or ham cup up small
1 Brown Onion cut small
1 cup of Grated Cheese
Sift Flour... And combine all ingredients with a dash of oil in it... Spread into Quiche Dish and add small amount of Grated cheese over the top... Baked for about 30 mins in a moderate oven...
For a variation add a tin of Red Salmon to it... (If you do add the salmon take the bacon or ham out)
Or you add tomato and mushrooms...
We have this as a side a lot when we bbq...
Contributed by Lee
NSW, Australia...
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PARTYTME BEANS
1 1/2 c. ketchup
1 med. Onion, chopped
2 med. Green bell peppers, chopped
1/2 c. water
1/2 c. packed brown sugar
2-3 tsp. Cider vinegar
1 tsp. Ground mustard
1/8 tsp. Black pepper
1 can each, drained:
Kidney beans
Great Northern beans
Lima beans (baby lima beans are the best to use)
Black beans
Black-eyed peas
Combine the first 9 ingredients in crock pot and mix well.
Add the beans and peas. Mix well.
Cover and cook on low for 5-7 hours or until onion and peppers are tender.
These are even better the next day.
Mary Alice Gibbons
marysbookworm@cableone.net
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MIXED VEGETABLE CASSEROLE
1 can Veg-All, drained
8 oz. Can whole kernel corn, drained
1/2 chopped onion
1/2 cup mayonnaise
1/2 cup grated cheese
1 1/2 stack Ritz crackers
1 stick margarine, melted or solid stick
Mix first 5 ingredients together and pour into greased casserole dish.
Crush Ritz Crackers fine and cover top of casserole
Either melt butter and drizzle over top of crackers, or slice and dot over the top; either way works.
Bake at 300º for about 30-45 minutes, or until crackers are golden brown
Mary Alice Gibbons
marysbookworm@cableone.net
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SWEET PICKLES
I am going to share a cute story about these pickles. I hope you all enjoy it. I made a cookbook of Mother’s recipes after she died, and included copies of her handwritten recipe cards, pieces of paper, etc. that she jotted them down on. I gave copies to my sisters and my sons, and it has become a cherished gift. It meant so much to them that they had something of Grandma’s, and stories about some of the recipes that they can share and pass down to their children. The following recipe is one of them. Story at the end.
SWEET PICKLES
(aka Abracadabra Pickles)
4 Gal. Cucumbers
2 cups coarse salt
2 Gal. Water
10 lb. Pickling Spice
l) Dissolve salt with 1 gal water
Place cucumbers in churn & let stand 7 days
2) Pour in sink, rinse & drain well. Cut cucumbers into slices or chunks & put back into clean churn. Add 2 small boxes of alum & add water to cover — let set 24 hrs.
3) Drain well in sink & pack in churn. Add 1 gal vinegar and let stand, covered, for 24 hrs.
4) Drain in sink - pour away vinegar &
5) Add 10 lbs pickling spice. Place in churn. Layer pickles — sugar & spice
6) Set 24 hrs. Remove from churn and place in jars. These don’t have to be placed in a hot bath. They will remain fine in the refrigerator for quite a long time, and will stay crisp.
******************************
I made these pickles one year when my sons were small. They asked what I was doing with all those cucumbers, and I told them I was going to make pickles. They didn’t believe me. They said no way could I turn cucumbers into pickles.
I told them I was making Abracadabra Pickles. When I put the cucumbers in the churn, I told them each night for 10 nights I would stand over the churn wave, my hands over the covering and say “Abracadabra.” Each night they reminded me to do that, and each night they would stand and watch me. I would let them peek into the churn to see if they’d become pickles.
When they’d go to bed, I would do the next step in preparation of the pickles. At the end of the 10 days, I called them into the kitchen, said “Abracadabra” one more time and removed the cloth covering the churn. They were amazed!! Mom had turned cucumbers into real pickles!
A day or so later, I heard them over in the corner where the pickles were and went to see what they were doing. They were murmuring some strange words and waving their hands over the churn. I asked them what they were doing, and they told me they thought that if I could wave my hands over the pickles and say “Abracadabra” for 10 days and turn the cucumbers into pickles..............
They figured they could wave their hands over the pickles 10 days in a row and say “Abracadabra” backwards — and turn the pickles back into cucumbers!
Ever so often, Mother and I would share a laugh over that. She loved telling it and laughing about it.
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PEPPER JELLY
3/4 c. bell pepper (3 or 4)
1/2 c. hot green peppers
6 1/2 c. sugar
1 1/2 c. cider vinegar
1 bottle liquid pectin
Few drops green food coloring
Pinch of salt
Remove seeds from pepper; grind and save the juice. Mix peppers, juice, vinegar, sugar and salt. Bring to a rolling boil, cook, stirring for 5 minutes in a large pot. Remove from heat and cook 2 minutes. Add liquid pectin and food coloring. Mix well and allow to cool a little before pouring into 8 ounce jars. Seal tightly.
This is particularly good when eaten with beans.
*****************
One time, Thomas and I went to Memphis to visit Mother. It was rather late at night, but she had some jelly she’d made and wanted me to taste. I wondered why she wanted me to taste her jelly that late at night, but I told her OK. It was a pretty light green color, and I figured it was some sort of mint jelly. WRONG....
It was that pepper jelly, and it packed a punch! I thought my mouth was going to burn up before I could get it cooled off. Mother thought it was so funny...she loved to do things like that, and got great pleasure from the expressions on my face when she’d pull a trick like that. I miss those times. We had such fun!
Mary Alice Gibbons
marysbookworm@cableone.net
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SWEET PEPPER AND ONION SAUTÉ
(Makes about 2 cups)
1 Tbsp extra virgin olive oil
1 each: small yellow bell pepper
small red bell pepper
small green bell pepper
All cored, seeded, and thinly sliced
1 large onion, cut into thin wedges
1 clove garlic, minced
1/4 tsp. salt
Heat the oil in a large non-stick skillet over medium high heat until very hot.
Add peppers and onion
Stir-fry 3 minutes
Add the garlic
Continue to stirfry 2 to 3 minutes longer, or until vegetables
are crisp-tender
Sprinkle with salt
Calories: 74
Protein: 1 g
Sodium: 149 mg
Fat: 4 g
Carb: 11 g
Exchange: 2 vegetables 1/2 Fat
POSTED BY MEEMOE
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SOUPS—STEWS—CHILI
BLUE RIBBON HAM AND BEAN CHOWDER
1 pound dry great northern beans
2 cups chopped onions
1 cup sliced celery
2 cloves garlic, minced
3 tablespoons butter or margarine
1 meaty ham bone
2 cups water
1 can (14.5 ounce) chicken broth
1 can (14.5 ounce) stewed tomatoes
2 bay leaves
2 whole cloves
1/2 teaspoon pepper
2 cups milk
2 cups (8ounces) shredded cheddar cheese
Place beans in Dutch oven, add water to cover by 2 inches. Bring to boil for 2 minutes. Remove from heat, cover, and let stand for one hour. Drain, discard liquid. In the same kettle, saute onion, celery, and garlic in butter until tender. Add beans, ham, bone, water, broth, tomatoes, bay leaves, cloves, pepper, and bring to a boil. Simmer covered for 2 hours. Remove bone, leaves, and cloves. Remove ham from the bone and dice. Return to soup mixture. Chill eight hours or overnight. Skim off fat. Stir in milk. Cook on low heat until heated. Add cheese before serving. Makes 3 1/4 quarts. Serves 12-14.
Wouldn’t this be great with hot cornbread or homemade yeast rolls?
Contributed by Catherine Anderson
CatherineDirect@aol.com
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CHIP AND SALSA SOUP
3 1/2 C vegetable broth 1-15oz can black beans, drained & rinsed
1/4 C chopped green onion 1 1/4 C fresh salsa, mild or medium
1 TBSP diced green chilies 1 C corn kernels
2 C fat-free tortilla chip, broken into bite-size pieces
Place broth, beans, salsa, corn, green onions and chilies in a medium saucepan. Cook over low heat for 10 min to blend flavors.
Place 1/2 C of chips in a bowl. Ladle the soup over the chips and serve at once.
Contributed by Julie;-)
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SPLIT PEA SOUP
Combine one small package dried peas, UNSOAKED, one can of cream of celery soup, two stalks of chopped celery, one drained can of carrots, one large chopped onion, and either salt port, two ham hocks, or lots of bacon ends. (I prefer the salt pork.) Add just enough hot water to cover. Add salt and pepper to taste. Cook 8-10 hours on low.
Contributed by Cadyiac
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BEAN SOUP
Soak a pound of dried white beans overnight. Drain. Put beans in crockpot. Add a pound of ham pieces, 2 teaspoons of salt, 1/2 teaspoon pepper, 1/2 cup chopped celery, two quarts of water, a large chopped onion, and cover and cook on high for 8-9 hours.
Contributed by Cadyiac
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PLAIN AND GOOD POTATO SOUP
Cut 8 large unpeeled potatoes into small cubes. Chop two large onions. Put in crockpot. Add 3 tablespoons melted butter, a pound of cooked crumbled bacon, three crumbled chicken bouillon cubes, 2 tablespoons of dried parsley, 6 cups of water and 2 cups of milk. Cover and cook on high for 6 hours, and then on low for 3 hours. Combine 1/2 cup flour with 1/4 cup water and a teaspoon of salt and a dash of pepper. Mix well into a paste and add to soup one hour before serving, stirring well.
Contributed by Cadyiac
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SAUERKRAUT SOUP
Try This Before You Say Yuk
Combine 4 cups chicken broth, a can of cream of mushroom soup, a one pound can of sauerkraut, drained, a small can of mushroom stems and pieces if desired, one cubed potato, two medium carrots sliced, 2 ribs of celery, chopped, 2 pounds of Kielbasa sausage, cubed, 2 1/2 cups of chopped cooked chicken or turkey, 2 tablespoons of vinegar, 2 tsp of dried dill weed and 1 1/2 tsp pepper. Cover and cook on low for 10-12 hours. Awesome.
Contributed by Cadyiac
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BEEF STEW WITH LOTS OF GRAVY
Get a chuck roast or pot roast...not stew meat (yuk). Put the unbrowned meat into the crockpot. Combine a large can of cream of mushroom soup with a package of dry onion soup mix. Set aside. Put in 3 or 4 cubed unpeeled potatoes, either a can of carrots or a couple of fresh sliced carrots, a large chopped onion, and some chopped celery. Pour the soup mix over the whole thing. Add a small amount of water. Add salt and pepper to taste. Cook for 8 hours on low and enjoy, enjoy.
Contributed by Cadyiac
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PENNSYLVANIA DUTCH POTATO SOUP
3 cups diced potatoes 1 cup water
1 tsp salt 1 TB butter
1/2 cup diced celery 3 1/2 cps milk
2 diced hard cooked eggs
Cook potatoes, celery, salt and butter in the water until soft. Add milk and eggs. Serve very hot.
Contributed by Cadyiac
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CREAM OF FRESH MUSHROOM SOUP
Wash but do not peel 1/2 pound fresh mushrooms. Chop fine. Brown in 6 TB melted butter. Blend in 2 cups finely chopped zucchini and 4 TB flour. Stir in 6 cups milk a little at a time. Cook in top of double boiler for 20 minutes. Stir often. Season to taste with salt, pepper and a dash of garlic powder.
Contributed by Cadyiac
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SALSIFY SOUP
If you are lucky enough to find salsify at a vegetable market or the store, this is wonderful and has a delicate, oyster-like flavor. Cut 1 1/2 cups salsify into small cubes and cook in salted water until very tender. Drain. Add 3 TB butter and 3 cups rich milk. Season to taste with salt and pepper. Serve with bread crumbs browned in butter.
Contributed by Cadyiac
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BOHNA SOUP
Soak a pound of soup beans (navy, white, brown, or a combination) overnight in water to more than cover them, to which a teaspoon of baking soda has been added. Pour off the water and cover the beans with salted water (or ham broth), and boil them until they are tender. There should be some water left on the beans. Add 2 cups whole milk and simmer until very hot but not boiling. Season to taste with salt and pepper. Meanwhile brown a stick of butter, and add 3 slices of bread cut into cubes. Stir until they get all of the taste of the butter and are a little brown. Put the bread into the soup, pour the soup into a bowl, and serve it piping hot.
Contributed by Cadyiac
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LOW-FAT CROCK POT CHILI
This one is so easy and also healthful. If you don’t like green peppers, substitute with chopped celery. Guaranteed to be a crowd pleaser on a cold winter night!
2 rolls frozen ground turkey (2 pounds total)
1 cup diced zucchini
2 cups chopped onion
1 cup thinly diced carrots
1/2 chopped green bell pepper
3 cans low-fat chili beans
2 15.5 ounce cans tomato sauce
chili powder to taste
salt to taste
pepper to taste
Thaw ground turkey. Brown ground turkey in large skillet, using non-stick spray. Add zucchini, onions, carrots, and green pepper. Saute until almost tender. Add chili powder and other seasonings. Stir well. Put mixture into a crock pot sprayed with non-stick. Add the beans and tomato sauce. Simmer all day in crock pot on a low setting, or cook 4 to 5 hours on high. Serve with piping hot cornbread.
Catherine Anderson
CatherineDirect@aol.com
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BROCOLLI CHOWDER
This is from "The Eating Well Diabetes Cookbook" but don’t let that deter you from trying this delicious and filling chowder.
1 TBSP. oil
1 TBSP. all purpose flour
1/2 tsp. dry mustard
1/2 tsp. cayenne pepper
3 1/2 cups vegetable broth (I use chicken broth)
1 large onion, chopped (approx. 1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled & diced (1-1/2 cups)
2 cloves garlic, minced
8 oz. broccoli crowns, cut into 1 in. pieces, stems & florets, separated (3 cups)
1 cup grated reduced fat Cheddar cheese
1/2 cup reduced fat sour cream
Salt to taste
Heat oil in a Dutch oven or large saucepan over medium high heat.
Add onion, carrots and celery,stirring often and cooking until the onion and celery soften, about 5-6 min.
Add potatoes and garlic; cook, stirring, for 2 min.
Stir in flour, dry mustard and cayenne pepper; cook, stirring often, for 2 min.
Add broth and broccoli *stems* Bring to boil.
Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 min.
Stir in broccoli florets; simmer, covered, until broccoli is tender, about 10 min. more.
Transfer 2 cups of the chowder to a bowl and mash
Return to the pan.
Stir in Cheddar cheese and sour cream; cook over medium heat, stirring until the cheese is melted and chowder is heated through.
Season with salt to taste.
Mary Alice Gibbons
marysbookworm@cableone.net
[top]
WHITE BEAN SOUP WITH HAM
This came from a Carnation Milk Holiday Brochure. It’s delicious and you may need to double the recipe once they’ve tasted it! It’s quick and filling.
1 TBSP olive oil
1/4 cup all purpose flour
1/2 small onion, chopped
2 garlic cloves, finely chopped
1 can (14.5 oz) chicken broth
1 can (12 oz) Carnation Evaporated Milk
1 can (15.5oz) cannellini (white kidney) beans, undrained
1 1/2 cups (about 6 oz)cooked ham, cut into 1/2 in. pieces
1/2 cup frozen peas
Ground black pepper(optional)
Heat oil in medium saucepan over medium heat.
Add onion and garlic. Cook, stirring occasionally for 1 to 2 min.
or until onion is tender.
Stir in flour.
Gradually stir in broth and evaporated milk.
Cook, stirring constantly, until mixture comes to a boil.
Add beans, ham and peas.
Heat through.
Season to taste with pepper
Great Northern beans or white navy beans can be used instead of the Cannellini beans.
I like to add a splash of hot sauce to this to give it a special punch.
Mary Alice Gibbons
marysbookworm@cableone.net
[top]
VEGETABLE SOUP
1 kg Gravy Beef
Onion
Celery
Spinach
Parsnip
Swede (Sml)
1 Tomato
Carrots
About 2 small handfuls of Barley...
Cut of all the fat of the Gravy Beef put into a pot cover with water I generally fill the pot about half way...
Wash Barley and put in... Put on heat and while this is starting to cook... Cut up Vegetables and add to pot... I generally cook it for about an hour and a half to two hours...
Note: With the Vegetables it depends on how many u are making it for... For us we are a Family of 7... So I put 2 onions, 3 carrotts, 1 Parsnip, 1 sml Swede etc...
Lee
leeannewat@yahoo.com.au
NSW, Australia...
[top]
PUMPKIN SOUP
Someone asked for pumpkin soup recipe. I got this one from my daughter-in-law, Mary, in New Zealand.
1 med sized pumpkin (1 — 1.5 kg) (I often add a kumera/sweet potato too)
1.5 litres chicken stock
100gms butter
Milk of 1 coconut (usually just a can of c-nut milk)
1 tsp dried crushed coriander (I usually add more than this)
Salt and pepper
Peel, seed and cut pumpkin into slices. Boil in the chicken stock, butter, coriander, salt and pepper. When cooked (about 30mins) put all in a food processor (or just smash with a potato masher). Return to saucepan. Add c-nut milk. Reheat but do not boil. Garnish with fresh basil (fresh coriander might be good too).
Catherine Anderson
CatherineDirect@aol.com
[top]
TURKEY CHILI
AUGUST 2010 WINNER!!!!
(2 cooking versions)
2 pounds ground turkey
2 16oz. cans tomatoes, cut up with juice
2 15-1/2oz. cans red kidney beans, rinsed and drained
1 8oz. can tomato sauce
1/2 cup chopped onion
1/4 cup dry red wine
1 tsp. dried parsley flakes
3/4 tsp. dried crushed basil
3/4 tsp. dried crushed oregano
1/2 tsp. ground black pepper
1/2 tsp. ground cinnamon
1 clove garlic, minced
1 bay leaf
1/4 to 1/2 tsp. ground red pepper
1 or 2 TBSP. chili powder
In a 4-quart dutch oven cook the turkey until no longer pink. Drain off the fat. Stir in undrained tomatoes, kidney beans, tomato sauce, onion, wine and herbs and spices.
Bring to boiling; reduce heat. Simmer, covered, for about 2 hours; stir occasionally. Garnish & eat.
CROCKPOT DIRECTIONS (my preferred method):
In 10" skillet, cook the turkey until no longer pink; drain fat.
In 3-1/2 to 4-1/2 quart crockpot combine the turkey and all remaining ingredients. Cover and cook on HIGH for 2-3 hours. Garnish & eat!
Garnish Suggestions:
Roughly-chopped Onions
Green or Yellow pepper rings
Sour Cream
Grated Cheese
Sharon S
schofield726@comcast.net
SALSA AND DIPS
ARTICHOKE DIP
1 can artichokes, drained and rinsed well
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese
1/2 cup mayonnaise
2 cloves garlic, minced (or to taste)
Chop artichokes well and combine all ingredients. I do everything in the food processor — artichokes first and then add garlic, cheeses and mayo. Put in a small oven-proof ramekin or bowl and bake at 350 for about 1/2 hour until golden and bubbling. Serve with pita, baguette or your favorite cracker. Also good cold on sandwiches or warm on a bagel.
Contributed by Froggie
[top]
CORN RELISH DIP
Not sure if you can buy Corn Relish in the States or not but if you can this dip is yummy and so easy...
1 carton of Sour Cream
1/2 a big jar of Corn Relish
Pour a little in at a time of the Corn Relish... This dip is really to your taste... You may need 1/2 a jar u might need more or less...
Keep tasting as you are making it...
Nice with Corn Chips...
Contributed by Lee
leeannewat@yahoo.com.au
[top]
ANCHOVY DIP
Combine 1 pint cottage cheese in a food processor or blender with 1 can anchovies, 2 TB minced onion, 1 TB lemon juice and one chopped zucchini. Blend at low speed until smooth. Put in serving dish, sprinkle with paprika, and serve with crackers, Triscuits or vegetable sticks.
Contributed by Cadyiac
[top]
BANANA APPETISERS
Peel two firm (not mushy) bananas and cut crosswise into pieces. Marinate in lemon juice for 1 hour along with 1/2 cup raw sliced mushrooms. Drain. Combine 3 oz. softened beaten cream cheese with 1 cup cooked zucchini. Combine this mixture with the bananas and mix well. Form into balls and roll in chopped nut meats. Makes eight unforgettable appetizers. For variation you can marinate in lemon or grapefruit juice, or a combination.
Contributed by Cadyiac
[top]
MEXICAN DIP
1 Carton of Sour Cream
1 Taco seasoning Mix
1 Avocado
1 Salsa Dip or
Spring Onions, 1 Tomato and a small amount of grated cheese
Mash Avocado up and put it in the bottom of u’r bowl or container etc... And put in the fridge... In the meantime mix sour cream with Taco Seasoning and layer it on top of your avocado.
Then on top either add the Salsa or cut up say roughly 2 Spring Onions, chop u’r tomato small and add u’r grated cheese... Either way is yummy...
Lee
leeannewat@yahoo.com.au
[top]
SPICY BEAN SALSA WITH TORTILLA CHIPS
1 can black-eyed peas, drained
1 can black beans, drained
1 can whole kernel corn, drained
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. finely chopped jalapeno peppers
1/2 tsp. Garlic salt
1 can diced tomatoes, undrained
1 bottle (8 oz) Italian salad dressing
Tortilla Chips
In large glass bowl, combine all ingredients except tortilla chips. Mix well. Cover and refrigerate several hours or overnight to blend flavors. Serve with tortilla chips as an appetizer or may be served as a side dish.
Mary Alice Gibbons
marysbookworm@cableone.net
[top]
PANCHO’S CHEESE DIP
1 lb. American Cheese
(I prefer using Velveeta)
3/4 tsp. Cumin
1/4 tsp. Garlic
1/2 tsp. Pepper
1/4 Bell Pepper, Chopped
1 Small Jalapeno Pepper
1/2 Can tomatoes (1 lb. Can)
1 Cup Water
1 1/2 tsp. Paprika
Put everything in blender but cheese. Blend well and pour into saucepan. Bring to boil. Add cheese a little at a time until melted. Pour back into blender and blend for one minute. Store in fridge.
Mary Alice Gibbons
marysbookworm@cableone.net
[top]
FRESH GUACAMOLE
Ingredients:
2 Ripe Avocados - Haas or similar (remove skin and pit)
1/2 tsp. Chopped fresh Cilantro
2 Minced Fresh Garlic Cloves**
1 lime, juiced
1 small onion Chopped
2 Minced Serrano Peppers, remove seeds (grapefruit spoon works great)
2 Ripe Red Plum tomatoes (remove seeds/drain)(Grapefruit Spoon)
1/2 tsp Sea Salt
1 tsp Fresh Ground Pepper
**Note: Do NOT use preminced garlic from a jar...it will ruin the very fresh flavor of the guacamole!
Mash Avocados with a fork (I prefer a chunkier guacamole, but you can always opt to mix this more creamy).
Add Cilantro (you can add more to your preference), Minced Garlic, Lime Juice, Chopped onions and minced Serrano Peppers. Mix together with fork.
Add drained chopped tomatoes, blending together with fork or spoon.
Chill and serve with Chips or Celery & Carrots depending on your health mood!
Makes approx 3 cups (9 servings of 82 grams each or approx 1/3 cup)
Nutrition Info from www.nutritiondata.com:
Calories: 65
Total Fat: 5g (1g saturated fat)
Cholesterol: 0g
Sodium: 134mg (this is based on table salt, not sea salt)
Total Carbs: 6g (3g dietary fiber; 2g sugars)
Protein: 1g
Hugs, Ren
PS — nutritiondata.com is a great site. You enter your recipe (a little bit of a pain to find the ingredients and the appropriate amount), and when you save and analyze, it gives you a nutrition label (as long as you give a good estimate of number of servings).
Also...I have made this with 1 lemon juiced in place of the lime...it is very yummy as well, but I prefer the lime flavor! You can also play around with different peppers to see what flavor/spicy level you prefer.
[top]
CLAM DIP
Sorry I just saw this and that your forgot how to make the very simple (it has to be for me to make it!).
One can chopped clams
One package cream cheese or the soft kind
Let the cream cheese sit out till it is a little soft.
Drain a little of the clam juice into the cream cheese, mix well.
Drain off the rest of the juice from the clams, then mix the clams in the softened cream cheese. Put in fridge for a while before serving.
Best to use scoop Fritos with it.
LighthouseLady/Lynda
East Coast of Central Florida
[top]
SALADS
SONNY’S COPPER PENNY SALAD
Posted in memory of a dear friend who will always be missed.
2 cans (14.5 ounce) sliced carrots, drained
1 small bell pepper, sliced in rings or strips
1 small onion, sliced in rings
1 can (10 ounce) tomato soup, undiluted
1/2 cup vegetable oil
1 cup sugar
3/4 cup cider vinegar
1 tablespoon Worcestershire Sauce
1 teaspoon prepared mustard
Combine veggies in large bowl. Combine remaining ingredients in another bowl, mix well. Pour over veggies and toss well. Refrigerate overnight.
Contributed by Catherine Anderson
CatherineDirect@aol.com
[top]
CHRISTMAS CRUNCH SALAD
1 Head of cauliflower 1 Head of broccoli
1 Red onion 2 Cups of cherry tomatoes (halved)
DRESSING:
1/2 Cup Sour Cream 1 TBSP Vinegar
1 Cup Miracle Whip 1-2 TBSP sugar
Salt & Pepper to taste
In a large bowl combine vegetables. Whisk the dressing ingredients until smooth. Pour over vegetables and toss to coat. Refrigerate overnight covered. Toss again before serving.
Contributed by Julie
[top]
MARY’S PEA SALAD
2 lbs frozen peas
2 bunches green onions
1 can smoked almonds
1-1/2 cup mayonnaise
1-1/2 tsp curry powder
Partially thaw peas. Chop green onions and almonds. Combine mayonnaise, curry powder, onions and almonds with peas. Mix. Chill until served.
Contributed by Mary
[top]
MOM’S COLESLAW
Cole Slaw Dressing
1 pkg shredded slaw
1 cup salad dressing (Miracle Whip)
1/2 cup sour cream
1/4 cup olive oil
2 tsp. mustard
2 Tbsp. vinegar
2 Tbsp honey
Dash of Tabasco sauce
Mix with slaw and let set overnight.
Fantastic tasting!!! Great for any picnic.
Contributed by Ta_Robb
[top]
FROZEN FESTIVE HOLIDAY SALAD
Combine a can of crushed pineapple, 1 package strawberry jello, 1/4 cup cinnamon candies, and a 10 12 oz. package of miniature marshmallows. Chill overnight. The next day, beat two cups of heavy cream in a chilled bowl with chilled beaters until cream piles softly. Add 1/4 pound soft white butter mints, crushed. Pour cream and mints into the chilled pineapple mixture. Mix well and put into refrigerator trays. Freeze until firm. Outstanding.
Contributed by Cadyiac
[top]
FROZEN PEAR/CHEESE SALAD
Drain juice from a 1-lb. can of pears, reserving juice. Cut pears into pieces. Mash two 3-oz. packages of cream cheese. Add pear juice and 6 TB Kraft French dressing. Beat until smooth. Arrange pear slices in a refrigerator tray. Pour the cheese mixture over the pears. Freeze until firm enough to cut into squares. Arrange on greens and serve with mayo or additional French dressing.
Contributed by Cadyiac
[top]
HOT RED CABBAGE AND APPLE SALAD
Colorful and pretty. Melt 4 TB butter in a good-size saucepan and add 1 quart shredded red cabbage and 1 1/2 cups apples, sliced very thin. Stir until butter coats the mixture and it begins to soften. Add 2 TB vinegar, 2 TB brown sugar, a dash of salt, 1/2 tsp mustard, pepper, and 1/2 cup sour cream. Simmer until well blended and serve hot.
Contributed by Cadyiac
[top]
EGG AND LETTUCE SALAD
2 Eggs boiled
Lettuce
Mayonaise
1 White Onion
With u’r lettuce it’s up to you how much you use... Usually I use about 5 to 6 Leaves... Shredd and put into u’r Salad Bowl...
Than slice your eggs... Doesn’t really matter how you cut them up...
Again with the Onion a lot of people either don’t like a lot or other’s like heaps... So again use the amount you want... I usually do half rings with this... About half an onion is enough for us...
Then I mix about 3 tablespoons of Mayonaise into it you may need more... It’s one of those dishes you have to experiement with...
Enjoy...
Lee
leeannewat@yahoo.com.au
[top]
LEE’S POTATO SALAD...
5 to 6 med potatoes
2 Eggs
Sour Cream
Mayonaise
1 White Onion
Cut up Potatoes to Potato Salad Size... And Boil until soft...
Let cool... Once cool...
Add Cut up Eggs(Doesn’t matter how u cut them)
Add White Onion diced...
Add about half to a little more of your sour cream and stir in... Than add some Mayonaise until you get the right consistence for your Potato Salad...
Usually it’s about 2/3 tbls of Mayonaise
Lee
leeannewat@yahoo.com.au
[top]
CABBAGE-ONION SALAD
1 head cabbage, shredded
1 large onions, thinly sliced and separated into rings
1 c. sugar
2 tsp. Salt
1 tsp. Dry mustard
1 c. salad oil
1 c. vinegar
1 tsp. Celery seed
1/4 tsp. Pepper
Alternate cabbage and onion in bowl, with onion for the top layer.
Combine sugar, vinegar, salt, celery seed, mustard and pepper in saucepan.
Bring to boil.
Remove from heat and add oil.
Drip hot mixture over cabbage and onions. Do not stir.
Cover and refrigerate 24 hours or longer before serving.
This will keep several days.
**********************
This is delicious.
Mary Alice Gibbons
marysbookworm@cableone.net
[top]
MACARONI SALAD
1 16 oz.pkg. Macaroni
2 TBS. Salad oil
2 TBS. Vinegar
1 TBS. Minced onion
1 c. diced celery
1/2 c. diced cooked ham
1/2 tsp. Salt
1/2 tsp. Pepper
1 (17 oz) can drained English peas
1 c. diced cheddar cheese
1/2 c. mayonnaise
Cook macaroni according to directions. While still hot, drizzle with oil and vinegar.
Add onion, seasonings, and cheese.
Toss well.
Gently mix in green peas and remaining ingredients.
Chill thoroughly.
Mother served this in a restaurant she managed in Memphis, Gerber’s Tea Room. It was a favorite with her customers, and with her family.
When I make it, I leave out the ham, as I don’t care for it in this particular salad.
Mary Alice Gibbons
marysbookworm@cableone.net
[top]
MOM’S COLE SLAW
1 pkg shredded slaw
Cole Slaw Dressing
1 cup salad dressing (Miracle Whip)
1/2 cup sour cream
1/4 cup olive oil
2 tsp. mustard
2 Tbsp. vinegar
2 Tbsp honey
Dash of Tabasco sauce
Mix with slaw and let set overnight.
Fantastic tasting!!! Great for any picnic.
[top]
ORIENTAL SALAD
This is a recipe I got from my sister-in-law. Whenever we have a cookout we always ask her to make it. This could also be served as a side dish as well.
2 packages Ramen Beef Noodles
1 bag cole slaw
1 bunch scallions (green onions)
1 cup slivered almonds
1/2 cups sunflower kernals
1 cup corn oil
1 cup sugar
1/2 cup white vinegar
Open Ramen noodles. Take out beef flavor packets and set aside.
Break and soak noodles in warm water for 10 minutes.
While you are waiting for the noodles you can mix the oil, vinegar, sugar and beef flavor packets in a separate bowl. Mix all of these ingredients well. Once noodles are ready, drain them and place them in the bottom of a deep bowl. Layer the cole slaw, scallions, almonds and sunflower kernals. Finally , pour the oil mixture over the noodles.
DO NOT TOSS!!!! Let sit for at least 4 hours. Toss before serving.
Sharon S
schofield726@comcast.net
[top]
MANDARIN ORANGE SALAD
I’m not sure this is a salad or dessert, but I love it and made it for a pot luck dinner the other night.
Cool whip
Cottage Cheese
Orange jello
Pineapple tibits
Manadran Oranges
(you can use either the smaller or larger sizes depending on how much you want to make)
Mix the orange jello into the Cool Whip..mixing good.
Add Cottage Cheese...mixing good.
Drain Pinapples & Manadran Oranges and mix it. (I some times cut the oranges in half).
Cover and put infridge to “set”.
This is great to have for the summer picnic...just keep it cold till ready to serve.
LighthouseLady/Lynda
East Coast of Central Florida
[top]
SAUCES AND MARINADES
CRANBERRY-ORANGE SAUCE
Combine 2 TB cornstarch and 1/4 cup water and mix well. Add 1 cup zucchini, grated. In separate bowl, combine 1 cup sugar, 3/4 cup orange juice, and 1/2 tsp salt. Add cornstarch mixture. Bring to a boil. Cook until thickened, stirring constantly. Add 1 cup fresh cranberries. Stir in 1 TB vinegar. Add 3/4 cup well chopped orange sections and 1 TB grated orange rind. Mixture is done when cranberry skins pop. Makes about 3 cups. Outstanding with pork, poultry or duck.
Contributed by Cadyiac
[top]
WINE AND MUSHROOM STEAK SAUCE
Slice 4 oz. fresh mushrooms. In a saucepan melt 3 TB butter. Add mushrooms, 1/4 cup chopped onion, and 1 minced garlic clove. Saute until golden, about 5 minutes. Stir in 1 can good beef broth, 1 1/2 TB tomato paste, and 1/8 tsp. black pepper, and boil. Reduce heat and cover and simmer for 10 minutes. Blend 2 tsp. cornstarch with 1 TB cold water. Mix some of the hot mushroom sauce into the cornstarch mixture. Return to saucepan. Cook and stir until thickened and clear. Add 2 TB red wine. Cook until hot. Serve over steak, burgers, etc.
Contributed by Cadyiac
[top]
LEMON BUTTER FISH SAUCE
Wonderful with any fish — bland or strong. Also good on fish cakes. Pour it into a sauce bowl and help yourselves. Melt 1/4 cup butter in a saucepan. Add 1 TB sugar and 1 1/2 TB flour and stir well. Add 1/2 cup water and 1/4 cup lemon juice. Stir until thickened. If it is a little too sour add a little more sugar.
Contributed by Cadyiac
[top]
HOMEMADE CHOCOLATE SAUCE/SYRUP
1 cup cocoa powder (unsweetened)
1 cup sugar
1 cup water
1/4 tsp salt
Makes about 2 cups of sauce (or recipe can be easily halved).
Whisk ingredients together thoroughly in a saucepan over medium heat. Bring mixture to a boil. Boil for 5 minutes, stirring frequently to prevent it from sticking/burning. Remove from heat and allow to cool completely. Store in refrigerator (put it in a cruet or squirt bottle for easy dispensing). Will last at least 2 weeks refrigerated.
Delicious on ice cream or added to milk to make chocolate milk. Take my word for it.
Beth
[top]
TOMATO CREAM SAUCE WITH ARTICHOKES
This is a delicious pasta sauce that is pretty easy to make. If you’re not an artichoke fan, you can leave them out, but they do add a nice flavor. I had never eaten an artichoke before I made this dish, and now I love them! This is a great meatless pasta recipe, but you can easily add some diced chicken or other meat into the finished dish.
1 Tbsp olive oil
1/2 medium onion, diced
2-3 cloves of garlic, minced
1 (14.5 oz) can quartered artichoke hearts, drained (not the kind marinated in oil)
1 (14.5 oz) can diced tomatoes with juice
1 cup heavy cream
1/2 cup chicken broth
1 cup grated parmesan cheese
1/2 pound of spaghetti or other pasta
Heat olive oil in skillet over medium heat. Add onion and garlic and cook for 2-3 minutes. Add artichoke hearts (drained) and tomatoes (with juice) and cook for 10 minutes, stirring occasionally. Stir in cream and chicken broth. Add salt and pepper to taste if needed. Continue to cook over medium heat until sauce thickens slightly, about 3-5 minutes. Remove from heat and stir in grated parmesan. Toss with spaghetti or other pasta of your choice.
Adapted from http://thepioneerwoman.com (great step-by-step pictures, and a hilarious blog if you’ve never heard of her).
[top]
JALAPENO HOT SAUCE
1 - 16 oz. Can stewed tomatoes
1 med. White onion
2 to 5 pickled jalapeno peppers
(adjust peppers to taste, more or less
depending on preferences)
2 TBS. Vinegar
2 tsp. Garlic salt
Place all ingredients in blender. Blend on high one minute.
Store in sealed container in refrigerator. Tastes better if made 24 hours before serving.
Makes 1 qt.
Mary Alice Gibbons
marysbookworm@cableone.net
[top]
CAKES
POL’S APPLE CAKE
3 eggs
1 1/4 c. oil
2 c. sugar
2 1/2 c. self-rising flour
2 medium apples, peeled, cored, chopped
1 c. shredded coconut
1 c. chopped walnuts or pecans
Blend eggs, oil and sugar until creamy. Add flour a little at a time. Blend well. Batter will be stiff.
Fold in apples, coconut and nuts. Pour into tube pan and bake for 1 hour at 350º. Remove from pan after about 30 minutes.
TOPPING
1/2 stick butter
1/2 c. brown sugar, packed
1/3 c. milk
Mix batter, sugar and milk in saucepan. Boil for 3 minutes and pour over the cake.
Mary Alice Gibbons
marysbookworm@cableone.net
[top]
CROWN JEWEL CAKE (JELLO)
1-Lime,1-orange,1-Cherry,1-Lemon, 3oz Jello
3 cups boiling water - 1& 1/2 Cups cold water
1 Cup Pineapple Juice (I use the 6 oz cans)
1/4 Cup Sugar - 1/2 Cup cold water
18 Whole Lady fingars cut in half
One Medium Cool Whip
1-tsp Vanilla
Prepare Lime, Orange, Cherry Jello
1-cup boiling then 1/2 cup cold water for each
Pour in pan and chill until firm: Cut into 1/2" cubes and set aside.
Heat pineapple juiceto boiling. Remove from heat and and add 1/4 cup sugar and Lemon Jello, then 1/2 cup cold water.
Chill until syrupy. Line spring-pan bottom and sides W/Lady fingers.
Fold in Lemon Jello Mixture and Jello Cubes with Cool Whip.
Chill 4 to 6 hrs.
To shorten time, you can buy the jello in different colore and flavors already prepared in refri. section at grocery store.
Also, you can put this in a ghram cracker crust. (Takes two).
My grandchildren love this and request it for every birthday.
SUBMITTED INTO THIS CATEGORY BY CATHERINE FOR GOLFINGGRAMS
[top]
COCONUT POUND CAKE
Butter cake mix
4 eggs
1/2 c. oil
1/2 c. sugar
8 oz. Sour cream
1 tsp. Rum flavor
2 tsp. Coconut flavor
1 tsp. Butter flavor
1 c. coconut
Mix well. Bake in greased & floured tube pan for 50-55 min. at 350º.
Mix together:
1 c. powdered sugar
1 TBS. Milk
1 TBS. Karo syrup
Mix and pour over warm cake.
Mary Alice Gibbons
marysbookworm@cableone.net
[top]
BEER CAKE
This is simple, yummy and very moist!
1 package chocolate cake mix
1 package chocolate instant pudding
3 eggs
1/3 cup oil
1 cup beer
Grease and flour a tube (bundt-like) pan.
Preheat oven to 350.
Mix all ingredients together for 10 minutes at medium speed.
Pour into prepared pan and bake for 1 hour or until toothpick inserted comes out clean. Cool on rack for 10 minutes; remove from pan and place on cake plate; finish cooling.
Glaze:
1 cup confectioners’ sugar
1 Tbsp. plus 1 tsp. beer
1 tsp. oil
Whisk together until smooth. Pour over cooled cake.
Sharon S
schofield726@comcast.net
[top]
MOM’S MISTAKE CAKE (explanation of the name below)
1 pkg. Devils Food cake mix — no pudding in mix
3/4 cup soft margerine or butter
1 14 oz. pkg caramels or bag of caramel bits
1/2 cup evaporated milk
1 cup chocolate chips
1 cup chopped pecans (optional)
Mix cake mix according to directions.
Pour 1/2 batter into greased & floured 9x13 pan.
Bake 6-8 min. at 350 until puffed and slightly pulling away from sides of pan.
Remove from oven.
In a saucepan, melt caramels, evaporated milk, chocolate chips & optional pecans.
Gently pour mixture over top of cake, spreading evenly.
Pour the rest of the batter over mixture, gently covering the caramel mixture.
Bake the full time according to the package directions on cake mix.
****
This was originally to have been a turtle cake. I was going to bake it for the first time for my big family Christmas dinner.
It didn’t turn out that way!
In the rush of fixing other dishes, cleaning house, and continually putting my parakeet back in her cage(she insisted on coming into the kitchen to sit on my shoulder and "supervise" my cooking!), I misread the directions.
I was supposed to have put the butter in the cake mix; melt the caramels and milk and pour over the cake; THEN sprinkle the chocolate chips and pecans OVER that mixture, and finish up by pouring the rest of the batter over all that and baking.
I discovered my mistake when I was melting everything in the saucepan! Since it was too late to undo it, I figured the cake didn’t know how it was to have been fixed, and neither did my family. I finished it up and set it aside to cool.
I had no cake left! I told my family what I had done (after I made sure they liked it!) and they dubbed it “Mom’s Mistake Cake” and refused to let me try making it the correct way.
For 25 years, it’s been "Mom’s Mistake Cake" as a staple at Christmas dinners. And for 25 years, I still haven’t eaten a Turtle Cake!
POSTED BY MEEMOE
[top]
TEXAS SHEET CAKE
1 c. oil
1 c. water
4 tbsp. sweetened cocoa
2 c. flour
2 c. sugar
Dash of salt
2 eggs
1/2 c. sour cream or buttermilk
1 tbsp. soda
Bring oil, water, and cocoa to a boil. Note: If using unsweetened cocoa, add 1/4 cup confectioner’s sugar.
Remove from heat; add dry ingredients. Beat eggs in a dish; add sour cream and baking soda. Mix well. Add to chocolate mixture and beat well. Bake in a greased jelly roll pan at 375 degrees for 20 to 22 minutes. Cookie sheet can be used.
ICING FOR TEXAS SHEET CAKE:
1 stick (4 oz.) butter
4 tbsp. cocoa
4 to 6 tbsp. milk
3/4 to 1 box icing sugar (little less than 1 lb.)
1 tsp. vanilla
1 c. chopped nuts
Bring butter, cocoa, and milk to a boil. Remove from heat. Add icing sugar and vanilla. Spread icing on Texas Sheet Cake while it is still warm. Sprinkle chopped nuts on cake.
Alisha Woods
catlover0112@yahoo.com
[top]
BANANA CAKE WITH BROWN SUGAR ICING
Cream together until fluffy 1/2 cup soft shortening and 1 1/2 cups sugar. Beat in 2 large eggs. Sift together 2 1/4 cups flour, 1 tsp baking powder, 3/4 tsp soda, and 1 tsp salt. Stir them into the shortening mix alternately with 1/4 cup buttermilk, 1 cup mashed bananas and 1/2 cup chopped pecans. Pour into a greased and floured cake pan 13x9, or two round layer pans. Bake at 350 about 25-30 minutes for layers, 40 for the larger pan. For the layer cake you can spread whipped cream or Cool Whip and sliced bananas for filling. If you are making it in the long pan, ice it with brown sugar frosting, below.
Brown Sugar Frosting:
Combine 2/3 cup brown sugar, 2/3 cup whole milk or cream, 2/3 cup butter and 1/2 tsp salt. Stir over low heat, then bring rapidly to a boil, stirring constantly. Boil to 220 degrees, or exactly one minute. Remove from heat. Beat until lukewarm, no longer glossy, and of spreading consistency. If it is not thick enough, boil it again, adding a TB or two of cornstarch or flour to thicken it.
Contributed by Cadyiac
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KENTUCKY BUTTER CAKE
Here is my favoriate cake!!!! Hope you enjoy.
Cake ingredients:
3 cup flour, sifted
2 cups sugar
1 tbs baking powder
1 tsp salt
1/2 tsp baking soda
1 cup buttermilk
1 cup butter, soft
2 tsp vanilla
4 eggs
Sauce ingredients:
3/4 cup sugar
3 tbs water
1 stick butter
2 tsp vanilla
Heat oven to 325. Grease and lightly flower a bundt pan.
Combine all cake ingredients and mix 3-5 mins at medium speed. Pour into pan and bake for 60-70 mins. Note, it is real thick.
Take out and start cooling, leave in the pan.
While cake is cooling , combine sauce ingredients in pan until butter is meldted. DO NOT BOIL. Then take a long-tined fork and poke holes into the cake. At least 12. Take the sauce and poor onto cake. It will soak into the holes. Let cool, and then flip onto a plate.
This is sooo good warmed back up in the microwave with coffee. It is like a big buttery sugar cookie
!!!
NOTE: USE BUTTER not the fake stuff!!!
Contributed by Tina G.
Southern Michigan
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AUNT SCEVA’S CARROT CAKE
Sift together:
2 cups flour
2 teaspoons cinnamon
1 teaspoon salt
2 cups sugar
2 teaspoons baking soda
Set aside.
Mix together:
4 eggs, beaten
1 teaspoon rum flavoring
1 1/2 cup vegetable oil
Few drops of almond extract
2 teaspoons vanilla
Add this to the mixture:
3 cups finely grated carrots
1 cup chopped nuts
1 small can crushed pineapple, well drained
Raisins (if desired)
Add dry ingredients and mix (used mixer at low speed). Bake in two 9x9 inch pans at 350 degrees for 40 to 50 minutes. Start watching at 40 minutes. Or bake in a 9x13 inch pan for 1 hour. Very hard to get done in middle.
Frost with: cream 2 small (6 ounce) packages cream cheese.
Add:
1 oleo (margarine)
1 box powdered sugar
2 tablespoons vanilla
Drop or 2 of almond extract
Mix and frost.
This was one of my great-great aunt’s recipe. This is what was said:
Everyone loves this cake and requests it over and over. Aunt Sceva was a really proud when Nan (my great aunt) took it to duplicate it to be canned for Harry and David’s (the quality suffered in large amounts. My great aunt Nan worked for years at Harry and David’s in Oregon. Not sure what she actually did there, but I do know that she had a lot of their secret recipes that only certain people know about.
Submitted by Amber
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PIES AND PIE DOUGH
BUTTERSCOTCH PIE
Combine 1 cup milk, 1/4 cup melted butter, 2 eggs, 1 cup packed brown sugar, 1/2 cup Bisquick, and 1 tsp vanilla. Beat 2-3 minutes. Pour into pie plate. Top with chopped pecans. Bake at 350 for 30 minutes.
Contributed by Cadyiac
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FAST EGGNOG PIE
Grease pie plate. Blend 1 1/2 cups eggnog, 1/2 cup sugar, 1/2 cup Bisquick, 4 eggs, 2 TB and rum extract. Pour into pie plate. Sprinkle with nutmeg. Bake about 40 minutes.
Contributed by Cadyiac
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ZUCCHINI PIE (tastes like apple)
6 cups sliced peeled zucchini 1/2 cup sugar
3/4 cup water 1 tsp cinnamon
1/4 cup lemon juice
Cook zucchini, sugar, water, cinnamon and lemon juice for 15 minutes. Combine 2 TB flour, 1/2 cup sugar and 1/2 tsp nutmeg and put half of this mixture over the bottom of the crust. Add zucchini and the rest of the flour mixture. Dot with butter. Put on the top crust and bake for 45 minutes at 350.
Contributed by Cadyiac
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RAISIN PIE
Boil 2 cups seedless raisins in 1 1/4 cups water and 1/2 cup orange juice for 5 minutes in covered pot. Combine 1/2 cup brown sugar, 2 TB cornstarch, 1 tsp cinnamon, 1 tsp grated orange rind and dash salt with 1/4 cp water. Add to cooked raisins and bring to a boil, stirring constantly. Remove from heat. Add 1 TB vinegar and 2 TB butter. Stir. Pour into pastry lined plate. Cover with pastry top. Bake at 425 for 25 minutes.
Contributed by Cadyiac
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CHERRY CREAM CHEESE PIE
This is my daughter’s favorite pie:
1 baked pie crust shell
1 8oz. pkg. cream cheese, softened
2 cups confectioners sugar
1-1/2 tsp. vanilla
1 can cherry pie filling
1 pint all-purpose or heavy cream
1/2 tsp. sugar
In a medium-size bowl pour heavy cream in, add 1/2 tsp. sugar, and using a hand mixer, whip the cream until it becomes whipped cream. Set aside.
In a large bowl, work cream cheese to soften; mix in confectioners sugar and blend. Add vanilla and mix well.
Fold the whipped cream in to the cream cheese mix. Once blended well, spoon mixture into pre-baked pie shell and cover with cherry pie filling.
Let stand in fridge for 2 hours before serving.
Enjoy!
Sharon Schofield
schofield726@comcast.net
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PAT-A-PIE CRUST
In an 8 to 9 inch pie plate, sift together 2 cups sifted flour, 2 Tablespoons sugar, 1/2 teaspoon salt. With fork, whip together 2/3 cups cooking oil and 3 Tablespoons milk. Pour over flour mixture. Blend until dampened. Set aside 1/3 of the mixture. Press the remainder evenly against botton and sides of pie plate. Crimp edge. Fill with a fruit filling of choice. Crumble the 1/3 remaining dough over top, if desired. Bake at 350 degrees F. until crust is golden brown.
Catherine Anderson
CatherineDirect@aol.com
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GRANDMA WALSTON’S BUTTER PIE
3 egg yolks
1 can evaporated milk
2/3 cup flour
1 cup sugar
1 teaspoon vanillav
1 stick of butter
Take a fork and beat the egg yolks then place them in a large sauce pan on the stove. Add Sugar milk mix well then add flour small amounts at a time. Add vanilla and butter Stir constantly. Cook on Medium heat until thick remove from heat and place in a cooked pie shell.
Meringue
3 egg whites at room temperature
1 tablespoon lemon juice
6 tablespoons sugar
Place egg whites in a large bowl add lemon juice, beate until egg whites stand in soft peaks, gradually add sugar, beat well after each addition continue beating until egg whites stand in firm glossy peaks. Spread meringue over pie and pake for 15 to 20 minutes.
You can also make this pie in chocolate.
Add 2 tablespoons of coco powder to above recipe
Shack
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CARIBBEAN FUDGE PIE
1/4 c. butter
3/4 c. brown sugar, packed
3 eggs
1 - 12 oz. Pkg. Semi-sweet chocolate pieces, melted
2 tsp. Instant coffee powder
1 tsp. Rum extract
1/4 c. all-purpose flour
1 c. coarsely broken walnuts
1 - 9 in. unbaked pie shell
1/2 c. walnut halves for decoration
Cream butter with sugar; beat in eggs, one at a time. Add melted chocolate, instant coffee, and rum extract. Stir in flour and broken walnuts, and turn into pie shell. Top with remaining 1/2 cup walnut halves. Bake at 375º for 25 min. Cool. Top with whipped cream if desired.
Mary Alice Gibbons
marysbookworm@cableone.net
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CHOCOLATE LAYERED PIE
1 1/3 cups flour
1 stick butter or margarine
1 c. coarsely chopped pecans or walnuts
1 pkg. (8 oz.) cream cheese, room temperature
1 carton (13 oz.) frozen whipped topping
1 c. powdered sugar
2 pkgs. Instant chocolate pudding
(you can use any flavor pudding mix you want)
2 c. milk
2 TBS. Vanilla
First Layer: Blend flour, butter and nuts and pat into bottom of a 7x11 in. baking dish. Bake at 400º for 15 min. Cool completely.
Second Layer: Blend the softened cream cheese with the powdered sugar and half the carton of whipped topping. Spread over the cooled crust of the first layer.
Third Layer: Blend the chocolate pudding mix with the milk and vanilla and spread this over the top of the second layer. Spread the remaining whipped topping over the top and chill thoroughly until set.
Serves 12
Mary Alice Gibbons
marysbookworm@cableone.net
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CHOCOLATE FUDGE PIE
The secret to having a smooth, creamy filling is to make sure you beat the ingredients completely - if you think you have beat them enough, beat some more! It will be grainy otherwise. This will also help make the crust over the top of the pie.
1/4 cup + 1 Tbsp. margarine or butter
1 1/2 blocks unsweetened baking chocolate
2 eggs
1 1/4 cup sugar
1/2 tsp. vanilla
1/2 cup evaporated milk
1 cup chopped pecans (optional)
1 9 in. unbaked pie shell
Melt margarine and chocolate
Set aside
Beat eggs
Add sugar, vanilla and evaporated milk
Add chocolate & margarine mixture
Mix well - see note above
Add chopped pecans if desired
Bake at 375 for 30-40 min. or until wooden pick inserted into center comes out clean
When you first take this pie from the oven, it will have risen and be “shaky” so be careful. But as it cools it will fall and will have a crisp crust over the top of it.
POSTED BY MEEMOE
[top]
BREADS
BANANA NUT BREAD
This is one of my Mom’s favorite recipes that she always makes around the holidays.
1-3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup Crisco shortening
2/3 cups sugar
2 eggs, well beaten
1 cup mashed bananas
1/2 cup chopped walnuts
1/2 cup raisins (optional)
Preheat oven to 350. Grease a loaf pan. Sift together: flour, powder, soda and salt. Set aside. Work shortening and sugar together and mix until light. Add eggs and beat well. Add flour mix alternately with the bananas into the sugar mix. Beat well after each addition. Add nuts and raisins; mix well. Pour evenly into greased loaf pan. Bake at 350 for 1 hour 10 minutes or until done.
Cool completely before removing from pan.
Contributed by Sharon
schofield726@comcast.net
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SPOON BREAD
Stir 1 cup corn meal into 2 cups milk and boil, stirring constantly. Add another cup of milk, 3 well beaten eggs, 1tsp salt, 3 level tsp baking powder, and 1 TB melted butter. Turn into a well greased baking dish and bake at 400 until done.
Contributed by Cadyiac
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CAJUN SHORTBREAD
Cream 1/4 cup brown sugar with 1/4 pound butter. Add 1 1/2 cups flour and mix thoroughly. Roll out about 1/2 inch thick, cut with biscuit or cookie cutter, and bake on well greased and floured shallow pan at 350 for about 20 minutes.
Contributed by Cadyiac
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SOUR DOUGH HOT ROLLS
This recipe is fabulous because you store the dough in your fridge and can make hot rolls as you need them. Just don’t forget you have the dough!
1 pkg dry yeast
1/2 cup warm water
2 cups buttermilk
1/2 Crisco cooking oilv
1/2 cup sugar
1/2 teaspoon baking soda
5 cups white flour
4 teaspoons baking powder
2 teaspoons salt
Sift together all dry ingredients in a large glass bowl. Do not use metal or plastic. Dissolve yeast in warm water. Add liquid ingredients to dry, including the yeast. Mix until blended. Cover and store in refrigerator. Roll out amount of dough as needed and cut out your rolls. Place in a warm, greased or buttered pan, and then bake at 400 degrees F. for 12 to 15 minutes.
Catherine Anderson
CatherineDirect@aol.com
Oh, so good & rich. Wonderful with chili or stews, or just as a snack!
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BROCCOLI CORNBREAD
5 eggs, lightly beaten
1 large onion, chopped
1 (10 oz) pkg. Frozen chopped broccoli, drained
1 1/2 stick melted margarine
1 small container Small curd cottage cheese
2 (7 oz. Each) pkgs. Cornbread mix, such as Jiffy
2 TBS. Sugar
Mix all ingredients together. Pour into greased 9x12 pan or 11 in. iron skillet. Bake for 45 minutes at 350º.
Mary Alice Gibbons
marysbookworm@cableone.net
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GARLIC BREAD
1 loaf French bread
1 to 2 sticks butter, softened to room temp.
Garlic Powder or fresh garlic
Black pepper
Parmesan Cheese
Parsley
Cut French Bread lengthwise. Spread each side liberally with butter. Cover with garlic powder or fresh garlic. Amount depends on individual taste.
Sprinkle well with black pepper.
Cover liberally with Parmesan cheese.
Bake at 375º until browned
Use parsley to decorate
Mary Alice Gibbons
marysbookworm@cableone.net
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MAIN DISHES AND CASSEROLES
MEXICAN GOULASH
This is an easy recipe and tastes better the next day!
1 lb of hamburger meat
1 box KRAFT macaroni
1/2 cup milk
1 regular size can RANCH STYLE beans
1 pkg of taco seasoning
2 cups of shredded cheese (Mexican blend or cheddar — both work fine)
1 tsp olive oil or butter for mixing maccaroni
In a skillet cook meat until done. Drain the meat and put back in the pan. Add the taco mix and the water the package calls for and let simmer. Add the can of ranch style beans when simmering.
At the same time you are working on the meat have a sauce pan with water for the maccaroni. When water is boiling add dry maccaroni, stir well and cook until done. Drain the water and noodles and add the milk, butter or olive oil and the cheese mix that comes with the box.
When the maccaroni is ready add it to the meat and bean mixture. Let simmer five — ten more minutes so the juices are well combined.
Serve with the shredded cheese on top. This works well with a salad. Save the left overs - it is better the second day!
Hope you enjoy!
Carrie
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SAUSAGE RICE CASSEROLE
I have a great recipe for a sausage rice casserole
1 lb. of sausage (browned and drained)
1 can of cream soup(celery, chicken, mushroom)
1 pkg. of cooked wild rice(brown can be substituted)
1 lb. of velvetta(cheddar cheese can be be substituted)
1. brown and drain the sausage
2. Cook the rice
3. mix the ingredients together
4. Cook at 350 for about 45 minutes
My kids love this recipe.
Contributed by Marsha
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REUBEN SANDWICH IN A PAN
Heat oven to 400. Grease pie plate. Stir together a 12-oz. can of corned beef hash, an 8 oz. can of sauerkraut (drained), and 1 cup of shredded Swiss cheese. Put this in the pie plate.
Combine 3/4 cup Bisquick mix, 1 cup milk, 1/2 cup 1000 Island dressing, 1/2 tsp caraway seeds (if desired), and two beaten eggs. Pour this over the corned beef mixture, lifting ingredients to make sure that the mixture flows into the pie plate.
Bake 30 minutes. Let stand 5 minutes before serving.
This is really, really good, and can be made ahead. Just add a few minutes to the baking time if you have refrigerated it ahead of time.
Contributed by Cadyiac
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EASY CRAB QUICHE
Heat oven to 400 and grease a quiche pan. You can also use a pie plate. Layer a package (6- to 8-oz.) frozen ready-to-eat crabmeat, thawed and drained, with a jar of sliced mushrooms, and a cup of shredded Monterey Jack cheese. Put this in the quiche pan.
Combine 1/2 cup Bisquick, 1/2 cup sour cream, 1/2 cup cottage cheese, 1/4 cup grated Parmesan cheese, 1/4 tsp. ground red pepper, and 2 eggs. Pour over crab mixture.
Bake about 30 minuttes. Let stand 5 minutes before serving.
You can substitute canned crab meat but the taste is not as good.
Contributed by Cadyiac
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ENGLISH APPLES AND HAM
Combine 3 cups cubed cooked ham and 4 tart apples, sliced. Layer in casserole. Combined 1/4 cup brown sugar, 1/4 tsp cinnamon or mace, and 1/4 tsp pepper and sprinkle half over layer. Repeat with remaining ham, apples and sugar mix. Pour 1/4 cup apple juice over. Bake at 350 for 40 minutes. Combine 1cup pancake mix, 1 cup milk and 2 TB butter, mix and pour over the top. Bake another 20 minutes
Contributed by Cadyiac
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FABULOUS CHICKEN
Put chicken thighs or breasts into greased baking dish. Combine 1 can cream of chicken OR cream of mushroom soup, 1/2 cup sour cream, 1 package dry onion soup mix, salt and pepper to taste, and garlic powder to taste. Pour over chicken, sealing edges. Bake at 350 for an hour. Great hot, terrific cold, and makes wonderful sandwiches.
Contributed by Cadyiac
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FROM SCRATCH BAKED BEANS
Wash and drain 2 1/3 cups great northern white beans. Soak overnight. Put in slow cooker with 1 1/2 cups tomato sauce, 1/2 cup brown sugar, 2 tsp salt, one small chopped onion and 1/2 teaspoon of chili powder. Cook on low for 6 hours.
Contributed by Cadyiac
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STROGANOFF WITH A DELICIOUS DIFFERENCE
Melt 2 sticks butter in a large frying pan. Put in 1 1/2 pounds fresh chicken livers, 1 pound fresh sliced mushrooms, and 1 cup chopped green onions. Add 1/2 cup dry sherry. Add more butter if needed. When half done, add 2 pounds fresh grated zucchini. Cook until entire mixture is tender, about 30 minutes on medium-low. Meanwhile, prepare wild rice for six servings, according to package directions. When just about done, gently fold 1 1/2 cups sour cream into liver mixture. Add 1 TB catsup, 1 TB Worcestershire sauce and 1 TB A-1. Serve at once over rice, and wait a few seconds until you are asked for both seconds and the recipe.
Contributed by Cadyiac
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POTATO MEAT CAKES
Excellent way to use leftover meat and potatoes, and delicious as a lunch or after-school snack on a cold day Blend 4 cups mashed potatoes with 1 cup flour into which has been sifted 2 tsp baking powder. Add two beaten eggs. Roll to about 1/2’ thickness on a well-floured board. Cut into rounds about 5’ across. For meat mixture, blend 3 cups chopped leftover meat (can combine kinds), 3 TB ketchup OR mushroom soup OR leftover gravy, cut-up chives and parsley, and salt and pepper. Put a large dollop of the meat mixture into the center of each round. Fold and press the edges together firmly. Brush with a beaten egg, dip in fine dried breadcrumbs, and bake to a golden brown at 350.
Contributed by Cadyiac
V
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PIG TAILS (no it’s not a joke)
Don’t pre-judge. Sticky brown succulent pigs’ tails are delicious. Have about 24 pigs’ tails ready. Lay them on a rack in a covered roasting pan and roast them at 300 for 3-4 hours until most of the fat has baked out of them. Pour off and remove the fat, and dip the tails in sauce. SAUCE: Combine 1 cup tomato sauce, 1/2 cup tomato paste, 1 cup brown sugar,1 tsp dry mustard, salt and pepper and 2 TB Worcestershire sauce. Keep tasting the sauce until you love it. You can also add prepared barbecue sauce, honey, soy sauce, etc. Put the coated tails back into the oven, covered, at 300 for another hour or so until they are bubbly and a deep reddish brown. They are ready. Have lots of napkins ready as this is finger food, to get all of the sweet, sticky skin and meat off the bones. For sheer taste, this beats the heck out of ribs.
Contributed by Cadyiac
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PORK CHOPS WITH SOUR CREAM
Have ready 4 pork loin chops cut 1/2’ thick. Sprinkle them with salt and pepper, dredge them in flour and brown them in a small amount of butter. Put them in a baking pan. Combine 1/2 cup water, 1 bay leaf, 2 TB wine or vinegar, 1 TB brown sugar and 1/2 cup sour cream and cover chops with it. Cover and bake at 350 for 1 1/2 hours.
Contributed by Cadyiac
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STUFFED FLANK STEAK
Lay 2 pounds flank steak on a board and pound vigorously. Cook 1 medium onion, minced, in 2 TB butter. Add 2 cups fine bread crumbs, a pinch of sage and 2 tsp cut-up parsley. Mince one stem celery with leaves and add along with salt and pepper to taste. Stir in 1/2 cup milk. Spread this mixture over the steak. Roll it up like a jelly roll and tie it with string. Dredge this with flour, then brown it all around in 2 more TB butter. Slice two more medium onions. Cover the steak with the onion slices. Pour 1 cup boiling water into the pan, cover tightly and simmer for 2 1/2 to 3 hours, OR bake it in a tightly covered roaster at 350 for two hours. When it is tender and brown, a cup of sour cream can be added to make terrific gravy.
Contributed by Cadyiac
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TATER TOT CASSEROLE
This is NOT a low-fat recipe, but in a pinch, it’s a quick crowd pleaser and great for potlucks as well. My ex-daughter-in-law gave me this recipe.
Ingredients for One Casserole
1 egg
1/3 cup bread crumbs
1/3 cup dry oatmeal
10 1/2 ounces lean ground beef
2/3 of an 8 ounce can of tomato sauce
40 Tater Tots
2 ounces grated cheddar cheese
1 can 98% fat free Cream of Mushroom Soup
4 Tablespoons catsup
Ingreients for Three Casseroles
3 eggs
1 cup bread crumbs
1 cup dry oatmeal
2 pounds lean ground beef
2 8 ounce cans tomato sauce
120 Tater Tots
6 ounces grated cheddar cheese
3 cans 98% fat free Cream of Mushroom soup
12 Tablespoons catsup
Preheat oven to 350 degrees F. If doing one casserole, mix ingredients down to and including the tomato sauce. Press mixture into an 8 X 8 inch pan that is sprayed with non-stick cooking spray. Spread catsup over all. Spread 40 Tater Tots over the top.
Spread one can of mushroom soup over the top and sprinkle with 2 ounces of cheddar cheese, grated. Bake uncovered for one hour.
Serve hot.
If making three casseroles, you can use a large baking dish and a small one, all sprayed with non-stick.
Catherine Anderson
CatherineDirect@aol.com
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HAM AND CHEESE STRATA
I love that this one is set in the fridge before baking it. You can make it beforehand, which is so easy when mealtime arrives!
12 slices white or wheat bread, crust removed
1 pound cooked ham
2 cups (8 ounces) shredded cheddar cheese
6 eggs
3 cups milk
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
dash of cayenne pepper
1/4 cup minced onion
1/4 cup minced green pepper (or, if you dislike peppers, substitute with celery)
(The following two ingredients are set aside for use right before baking)
1/4 cup butter
1 cup crushed corn flakes (do them in a sealed gallon freezer bag with a rolling pin. No Mess!)
Arrange 6 slices of bread in a greased 13X9X3 inch baking dish. Top bread with ham and cheese. Cover with remaining bread. Beat eggs, milk, Worcestershire, mustard, salt, pepper and cayenne together. Stir in onion and green pepper. Pour over all. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Pour melted butter over bread, sprinkle with cornflakes. Bake uncovered for 50-60 minutes at 350 degrees F., or until a knife thrust into the center comes out clean. Let stand ten minutes before serving. Makes 8 to 10 servings.
Catherine Anderson
CatherineDirect@aol.com
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RUEBEN CASSEROLE
3/4 lb. lean diced corned beef
15-16 oz. jar of sauerkraut
3/4 lb Swiss cheese (can be diced or layered in slices)
1/4 cup mayonnaise or salad dressing
1/4 cup Thousand Island salad dressing
1 large tomato sliced thin
2-3 slices of pumpernickel bread toasted and cubed
1/4 cup butter melted
Layer sauerkraut, then beef in a casserole (either 8" x 8" or 9" x9"), mix salad dressings together and spread evenly over beef, sprinkle/layer on cheese. Layer on slices of tomato. Mix the toasted bread cubes with the butter and then sprinkle on top.
Put in microwave and put on Roast (70%) for 14-16 minutes or until warmed thru. OR Bake in a 350 degree Farenheit oven for about 30 minutes or til cheese starts to bubble and/or crisp.
NOTE: I usually add more thousand island dressing than called for but that’s because I like the taste of it better. You can also omit the cubed bread and just serve the casserole with the bread slices on the side.
Cheers!
Snostorm
Librarians are the secret masters of the world. They control information. Don’t ever piss one off. ~Spider Robinson~
[top]
CHICKEN AND NOODLES
Feed the Football Team!!
1 large chicken
1 pkg chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
3 stalks of celery choped
1 med onion choped
2tsp garlic
2 tsp salt
pepper
1 stick of butter
1 bag of large egg noodles
In a large pan place chicken onion celery, and chicken broth. If the broth does not cover chicken finish covering with water. Add Garlic, salt, pepper,and stick of butter. Bring to a boil and boil until chicken is falling off of the bone. Remove chicken from broth set aside to cool.
Put can of cream of chicken soup and cream of mushroom soup in broth bring to a boil then add egg noodles. When noodles are done remove from heat. Remove chicken from the bone and place back with the noodles. Feeds up to 15 people. Kids love it.
Cook time about 45 mins.
shack
[top]
SPINACH CASSEROLE
2 packages frozen chopped spinach - cooked and drained well
2 eggs beaten
1/4 cup milk
1 can cream of mushroom soup
1 small minced onion
12 ounces SHARP chedar cheese (shredded)
1 cup mayonaise
Mix all ingredients together, put in an 8X8 casserole dish and bake at 375 degrees for 35 to 40 minutes or until top is brown and bubbly.
This is SUPER yummy.. I have even had people who do not care for spinach eat this.
Enjoy!!
Sandi
skelly64@comcast.net
[top]
BBQ BISCUITS
Ground beef
Chopped onions
Chopped bell pepper
Chopped celery (optional)
Ketchup
1 can tomato sauce
Garlic powder to taste
Salt & pepper to taste
1 can biscuits, regular type, not the flaky type like Hungry Jack
Brown ground beef, onions, bell pepper and celery. Drain off fat.
Add garlic powder, salt & pepper, tomato sauce and ketchup to taste.
Stir and continue cooking until vegetables are tender.
This should make a thick mixture, much like sloppy Joes.
Roll individual biscuits into thin circle.
Spoon ground beef mixture onto the biscuit.
Take second biscuit and place on top of ground beef mixture, pressing edges together with a fork to seal them.
Place on cookie sheet and bake in 350 oven until golden brown.
Spoon leftover ground beef mixture over tops of biscuits .
Serve with hot buttered rolls and cole slaw.
**********************
We would have these for Sunday lunches. They were so good, and we looked forward to these meals. Mother would make the ground beef mixture the night before and refrigerate it.
She made the slaw the night before and refrigerated it. She didn’t add the mayonnaise until right before serving.
When we came in from church, she would take it out, warm it up and fill the biscuits and begin cooking them.
By the time we got our clothes changed, the tea made, the slaw fixed and the table set, they were done.
My mouth waters at this memory.
Mary Alice Gibbons
marysbookworm@cableone.net
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MIXED VEGETABLE CASSEROLE
1 can Veg-All, drained
8 oz. Can whole kernel corn, drained
1/2 chopped onion
1/2 cup mayonnaise
1/2 cup grated cheese
1 1/2 stack Ritz crackers
1 stick margarine, melted or solid stick
Mix first 5 ingredients together and pour into greased casserole dish.
Crush Ritz Crackers fine and cover top of casserole
Either melt butter and drizzle over top of crackers, or slice and dot over the top; either way works.
Bake at 300º for about 30-45 minutes, or until crackers are golden brown
Mary Alice Gibbons
marysbookworm@cableone.net
[top]
CHICKEN SPAGHETTI
1 - 5 to 6 lb. Hen 1 pinch sage
1 1/2 pkg. Spaghetti Garlic clove
2 onions, chopped 1 pinch celery seed
1 can tomato paste 12-15 stuffed olives
Worcestershire sauce 1 TBS. Chili powder
8 oz. Can mushrooms Cayenne pepper to taste
1/2 lb. American cheese, grated Small can English peas
Stew hen until tender. Dice when cold.
Cook and blanch spaghetti.
Skim fat from stock, add spaghetti to stock.
Place in large skillet and simmer.
In another pan, brown onions in chicken fat.
Add tomato paste, season highly with Worcestershire sauce and cayenne pepper and add to spaghetti.
Add diced chicken and mushrooms, cooking until well blended.
Add grated cheese, sage, garlic, celery seed, stuffed olives, chili powder, pepper and last the English peas.
Remove garlic before serving.
This dish is even better if cooked the day before serving. It allows the flavors to mix.
Mary Alice Gibbons
marysbookworm@cableone.net
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DELTA SUPPER WITH CORNBREAD TOPPING
1 lb. Smoked sausage cut into 1 inch pieces
1 large onion cut into thin wedges
2 large green peppers, cut into strips
3 TBS. Cooking oil, divided
1 can diced tomatoes, undrained
2 cans black-eyed peas, drained
1 cup self-rising corn meal mix
1/4 tsp. Cayenne pepper
2/3 cup milk
1 egg, beaten
Preheat oven to 400º. In a large skillet over med.-high heat, cook sausage, onions and green pepper in 1 TBS. Oil until vegetables are tender. Stir in tomatoes and peas. Reduce heat and simmer 5 min. Pour into a greased 13x9x2 baking dish.
In a small bowl, combine corn meal mix, red pepper, milk, egg and remaining oil. Stir until smooth. Pour over sausage mixture.
Bake for 25-30 min. or until golden brown.
Mary Alice Gibbons
marysbookworm@cableone.net
[top]
MEATS
[top]
FABULOUS CROCK POT ROAST
Kim, the lady who does my nails, says this is the best roast for casual, open-face sandwiches that she has ever tasted. She says it’s so good that she drinks the juice! I have my roast in the oven now to enjoy tonight! NOTE: IT WAS FABULOUS FOR OPEN-FACE SANDWICHES!
One large beef roast, any type
One 32 ounce bottle of catsup, cheap brand
Two cans of cheap beer
One packet of dry French Onion Soup mix
Put roast in sprayed crock pot bowl, cover with catsup, beer, and soup mix. Cook on low for eight to ten hours. Roast will be fall apart tender. Delicious served over open hamburger buns.
Tip: I poured some of the beer into the catsup bottle and gave it a shake to get all the catsup out.
Contributed by Catherine Anderson
CatherineDirect@aol.com
[top]
PORK ROAST
Put un-browned pork roast in crock pot. Combine a can of jellied cranberry sauce, 1/2 cup sugar, 1/2 cup cranberry juice, 1 tsp dried mustard and 1/4 tsp ground cloves. Pour over roast. Cover and cook on low for 6-8 hours or until tender. This is good, good!
Contributed by Cadyiac
[top]
ROUND STEAK WITH RICH GRAVY
Put round steak into slow cooker and pour over the top a can of cream of mushroom soup and a package of dry onion soup mix. Cook eight hours. Incredibly tender and good.
Contributed by Cadyiac
[top]
FORGET IT POT ROAST
(Septembers 2nd runner-up)
6 POTATOES, QUARTERED
6 CARROTS, SLICED (OPTIONAL)
3-3 1/2 LB. CHUCK ROAST
1 ENVELOPE OF LIPTON BEEFY ONION SOUP MIX
JUST ENOUGH WATER TO COVER THE ROAST
COOK ON LOW 6 TO 8 HRS. OR ON HIGH FOR ABOUT 6 HOURS...
TO MAKE GRAVY.....
REMOVE MEAT AND VEGETABLES TO SERVING PLATTER AND KEEP WARM ( I USALLY COVER IT WITH A BIG LID OR ANOTHER PLATE).
POUR JUICES INTO SAUCEPAN, EMPTY DRY BEEF/BROWN GRAVY PKTS. INTO JUICES (ABOUT 4 - 6 PKTS. PROBABLY) AND BRING TO BOIL STIRRING WITH A WIRE WISK SO THE GRAVY DOESN’T CLUMP.
IF IT ISN’T THICK ENOUGH THICKEN IT WITH A LITTLE BIT OF A COLD WATER AND CORNSTARCH MIXTURE (MIX ABOUT 3 TBS. OF CORNSTARCH AND JUST ENOUGH COLD WATER TO DISSOLVE THE CORNSTARCH AND THEN POUR IT INTO YOUR GRAVY MIXTURE WHILE IT IS BOILING AND YOU WILL FEEL IT THICKEN UP RIGHT AWAY AS YOUR STIRRING.)
NOTE....
CORNSTARCH DOES NOT HAVE A TASTE TO IT LIKE FLOUR DOES THAT’S WHY I THICKEN WITH IT INSTEAD OF THE FLOUR.
Enjoy!
God Bless,
Contributed by Amber
dreamwalker1@charter.net
[top]
BBQ POT ROAST
3 pound beef pot roast
2 tsp. salt
1/4 tsp. pepper
3 medium sized onions, sliced
BBQ Sauce:
1/2 cup water
1 8oz. can tomato sauce
2 Tbsp. brown sugar
1/2 tsp. dry mustard
1/4 cup lemon juice
1/4 cup ketchup
1/4 cup vinegar
1 Tbsp. Worcestershire sauce
This can be cooked in either a Crockpot or in the oven. If cooking in the oven, preheat to 350.
In large bowl, prepare sauce ingredients; mix well; set aside.
Rub meat with salt & pepper. Place in Crockpot or in oven-safe pan. Cover with sliced onions, pour sauce over all. Cook in Crockpot on low for 6-8 hours. If I cook it this way I usually set it up before I leave for work in the morning and let it cook all day. If cooking in the oven, let it cook, covered, for roughly 1 hour or until tender.
Serves 4-6
Sharon Schofield
schofield726@comcast.net
Shack
[top]
TANGY PORK CHOPS
4 pork chops
1/2 tsp. Salt
1/8 tsp. Pepper
2 med. Onions, chopped
2 celery ribs, chopped
L large green pepper, sliced
1 can (14 1/2 oz) stewed tomatoes
1/2 c. ketchup
1 TBS. Cider vinegar
2 TBS. Brown sugar
2 TBS. Worcestershire sauce
1 TBS lemon juice
1 beef bouillon cube
2 TBS. Cornstarch
2 TBS. Water
Hot cooked rice, optional
Place chops in a slow cooker; sprinkle with salt and pepper if desired. Add onions, celery, green pepper and tomatoes. Combine ketchup, vinegar, sugar, Worcestershire sauce, lemon juice and bouillon. Pour over vegetables.
Cover and cook on low for 5-6 hours.
Mix cornstarch and water until smooth; stir into liquid in slow cooker.
Cover and cook on high for 30 minutes or until thickened.
Serve over rice if desired.
Mary Alice Gibbons
marysbookworm@cableone.net
[top]
GERRY’S MARGARITA PORK ROAST
One pork roast
One bottle of liquid Margarita mix
Minced Garlic
One medium onion, yellow or white
Sliced or diced jalapeno (canned, bottled or fresh—to taste for spiciness)
Coat inside of crock pot with nonstick spray. Put pork roast into the crock pot. Pour in enough liquid Margarita mix to cook the pork. Add the onion, cut in wedges, minced garlic to your taste, and as many jalapenos as you wish, aiming for spicy or not so spicy.
Slow cook until the pork is tender. Delicious, simple, and great with rice and black beans.
Catherine Anderson
CatherineDirect@aol.com
[top]
MEATLOAF SUPREME
As I was going through my recipe box, I came upon this long-forgotten recipe. I made it last night. My husband loved it. To accompany it, I also made up a batch of my mom’s refrigerator sourdough dinner rolls, which are just as wonderful as I remember them being! Delicious meal! Now I can only hope for guests so I can serve meatloaf sandwiches.
1 pound ground pork
1 pound ground beef
1 cup shredded carrot
1 cup coarsely crushed cracker crumbs
1 cup dairy sour cream
1/4 cup chopped onion
1 teaspoon salt
Pepper to taste
Mushroom Sauce (recipe follows)
Combine all but the Mushroom Sauce. Bake at 350 degrees F> for about 1 1/2 hours. Serve with Mushroom Sauce
Mushroom Sauce
Dissolve 1 beef bouillon cube, crushed in drippings from meatloaf. Combine 1/2 cup sour cream, 1 tablespoon white flour, and a three ounce can of mushrooms, liquid and all. Heat to boiling. Quickly remove from heat.
Serves 8 to 10 people
Catherine Anderson
CatherineDirect@aol.com
[top]
DESSERTS OF ALL KINDS
[top]
NO-BAKE CARAMEL CORN
With Halloween on its way, I decided to pull this old favorite from my recipe box. My kids absolutely loved to make this! And it was always a hit with everyone who tasted it. Very simple!
3 3/4 quarts popped corn
1 cup brown sugar
1/2 cup butter
14 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
Heat brown sugar, butter, corn syrup and salt in a pot until bubbly at the edges. Keep on medium heat for five minutes. Remove from heat, add soda, stir briskly, and quickly pour over popped corn. Toss quickly to coat the popped corn.
The next step is really hard. Enjoy! 
Contributed by Catherine Anderson
CatherineDirect@aol.com
[top]
COW FEED PUDDING
This was my mom’s recipe, and it became my uncle Barton’s absolute favorite when he was a boy. He is the one who named it Cow Feed Pudding. What a great memory to find in my recipe box. I just sent it to my cousin, Marti, so she can make it for her dad.
3 cups old-fashioned oatmeal
1 cube softened butter or margarine
1 cup brown sugar
1/2 cups chopped nuts (optional)
1 cup raisins
1/2 cup sugar
water to cover
1 teaspoon lemon extract or flavoring
1 tablespoon cornstarch
Work first three ingredients together until at the consistency of a coarse meal. Save one half of the meal mixture, set aside. To the remainder, add muts, press into a non-stick sprayed glass casserole dish. Cook raisins and white sugar with just enough water to cover, until raisins are plump and rehydrated, and the fruit mixture has thickened. Add lemon extract, stir, and pour over mixture in base of casserole dish. Sprinkle remaining meal mixture over the top and press down lightly. Brown in 755 degree F. oven. Serve warm.
Contributed by Catherine Anderson
CatherineDirect@aol.com
[top]
MAMA’S HOT FUDGE PUDDING
Here’s another recipe that brings back memories. When my boys were little, I made this for them all the time. It is so very easy! And they gobbled it up as if it were ambrosia. So do adults.
Sift into a large bowl:
1 cup white flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
2 tablespoons cocoa powder
Mix well.
Stir in:
1/2 cup milk
2 tablespoons shortening, melted
Blend in:
1 cup chopped nuts
Spread in a greased or sprayed 9 inch square pan or baking dish.
Sprinkle with a mixture of:
1 cup brown sugar
4 tablespoons cocoa powder
Pour 1 3/4 cups boiling water over entire batter mixture .
Bake at 350 F. for 45 minutes. Serve inverted squares, dribbled with fudge sauce and topped with whipped cream.
When camping, I’d make this fudge pudding, or I’d make a caramel version, using pancake mix instead of flour, sweetened with brown sugar, with enough milk to form a batter, and sprinkled with brown sugar. As I recall, it came out divine.
Contributed by Catherine Anderson
CatherineDirect@aol.com
[top]
LAYERS OF LOVE CHOCOLATE BROWNIES
3/4 cup all purpose flour
3/4 cup Baking Cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter cut in pieces
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs
2 teaspoons of vanilla extract
1 cup chopped pecans or walnuts (optional)
3/4 cup Nestle Toll House white morsels
1/2 cup caramel ice cream topping
3/4 cup Nestle Toll House Semi-Sweet Chocolate morsels
Preheat oven to 350°. Grease 8-inch square baking pan. Combine flour, cocoa and salt in a small bowl. Beat butter, granulated sugar and brown sugar in large bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract, mix well. Gradually beat in the flour mixture. Reserve 3/4 cup of batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in the same large bowl until light in color. Stir in semi-sweet chocolate morsels. Spread evenly over caramel topping. Bake 30 to 35 minutes or until center is set. Cool and cut into pieces.
If the batter is too thick to spread I add a little milk. I just guess.
ENJOY
Contributed by Julie
[top]
BANANA SPLIT DESSERT
4 sticks butter 2 C. powdered sugar
2 eggs 2 tsp vanilla
8 bananas 2 cans crushed pineapple, drained
1 large container of Cool Whip 1 C. pecans (optional)
2 1/2 C. graham cracker crumbs (whole box) Maraschino cherries (optional)
Melt 2 sticks of butter. Mix thoroughly with graham cracker crumbs. Press firmly in 9x13 pan. Whip 2 sticks of butter, 2 eggs, 2 tsp. vanilla, add 2 cups of powdered sugar and beat for 15 minutes until thick and fluffy. (THIS IS A MUST). Spread evenly over graham cracker crust. Lay drained pineapple over filling mix. Slice bananas over the pineapple. Spread Cool Whip over the top and sprinkle nuts and cherries over the top, if desired. Chill 2 hours before serving.
Note: You can use 2 cups of fresh strawberries with this recipe. You can either add it to the above, or use strawberries instead of pineapple.
Contributed by Julie
[top]
PUMPKIN CHEESECAKE
Grease pie plate. Combine a 15-oz. can pumpkin, an 8-oz. pkg. cream cheese cubed and softened, 1/2 tsp vanilla, 3 eggs, 3/4 cup sugar, 1/2 cup Bisquick and 1 1/2 tsp pumpkin pie spices. Blend at high speed for about 2 minutes. Pour into pie plate. Bake for 40-45 minutes. Do not overbake! Cool about an hour, then chill. Sprinkle with pecan pieces, if desired.
Contributed by Cadyiac
[top]
CHOCOLATE PEANUT BUTTER SQUARES
Melt in medium sized saucepan:
2 sticks of butter
Add to melted butter:
2 c. peanut butter
1 1/4 c. graham cracker crumbs
3 c. powdered sugar (confectioner’s sugar)
Mix together well. Pat into well greased 13 x 9 baking pan. Set aside.
Melt in small saucepan:
6 oz. chocolate chips
6 Tbsp. butter
Spread melted chocolate chip mixture over peanut butter mixture. Refridgerate. To serve, cut into small pieces.
This is a very rich dessert, a little goes a long way. It’s also good with almond butter, cashew butter, etc. in case of peanut allergy, and I also like using dark chocolate chips as well.
Contributed by Sarah Beth
[top]
APPLE CRISP
Since it’s apple picking time, here’s a simple recipe for some of those apples you picked:
1 cup rolled oats
1 cup flour
1 cup brown sugar
1 cup sugar
1 cup margarine, melted
1 teaspoon cinnamon
1/2 teaspoon nutmeg
6-8 large apples, peeled and sliced
Preheat oven to 350.
Combine oats, flour, both sugars, margarine, cinnamon and nutmeg; blend together until crumbly. Place apple slices in a greased 9x13 pan, top with oat mixture. Bake at 350 for 40 minutes. Serve warm, topped with whipped cream or ice cream.
10 servings
Contributed by Sharon
schofield726@comcast.net
[top]
FRUIT CRUNCH
This is equally good with rhubarb, apples, peaches, plums or berries. You need four cups of fresh fruit. Combine 1 cup flour, 3/4 cup rolled oats, 1 cup packed brown sugar, 1/2 cup melted butter, and 1 tsp cinnamon. Press half of this into a greased 9x9 pan, glass preferred. Cover with four cups of fruit. Cook 1 cup sugar, 2 TB cornstarch, 1 cup water and 1 tsp vanilla until it is thick and clear. Pour over fruit mixture. Top with remaining crumbs. Bake at 350 for 45-50 minutes or until golden brown. Do not overcook.
Contributed by Cadyiac
[top]
CANDY PIE
Have ready rich pastry for a one-crust pie. Dissolve 1/2 tsp baking soda in 1 1/2 cups pure maple syrup. Pour into the pie shell. Combine 1 cup flour with 1 cup brown sugar and 1/2 cup butter. Spread this over the top and bake in a 350 oven for about 30 minutes. WATCH this — it can boil over, so put foil in the bottom of the oven. Fabulous.
Contributed by Cadyiac
[top]
BUTTER TARTS
Line greased tart pans with rich pastry. Beat an egg, add 1 cup brown sugar, and beat again. Add 1 TB water, 1 tsp pure vanilla, 1 cup raisins and 4 TB butter. Warm gently until butter melts. Pour into tart shells until about half full. Bake at 450 for about 15 minutes. Rich, gooey, and delicious.
Contributed by Cadyiac
[top]
MENNONITE GREEN TOMATO PIE
Have ready pastry for a two-crust pie. Remove the stem end of green tomatoes but do not peel them. Slice three cups of green tomatoes into thin rings, cover them with boiling water, and let them stand for about ten minutes. Drain well. Arrange the tomato slices in the unbaked pastry shell. Combine 3/4 cup brown sugar, 2 TB flour, 1 tsp cinnamon and 1/4 tsp nutmeg, 1/2 cup molasses, and 1/4 cup water. Pour over tomato slices and cover with a top crust. Poke with fork to vent. Bake at 425 for 12 minutes, then reduce heat and bake at 350 for 30 minutes.
Contributed by Cadyiac
[top]
SWEET POTATO DESSERT
3 c. mashed sweet potatoes
1 c. sugar
1 stick oleo
2 eggs
1/2 c. sweet milk
1 tsp. Vanilla
Mix all ingredients together. Put in Pyrex dish.
Topping:
1/2 stick oleo
1/2 c. brown sugar, packed
1 c. coconut
Mix and sprinkle over top of potatoes. Bake at 300º for 30-40 minutes or until golden brown.
Mary Alice Gibbons
marysbookworm@cableone.net
[top]
NANA’S CREAM PUFFS
My mother, the original Nana, loved to make these, and they are always a huge hit.
Ingredients:
1 cup white flour (set aside)
1 cup water
1/2 cup butter
4 raw eggs
Directions:
Preheat oven to 400 F.
Put water and butter in a pot, heat to a full, rolling boil. Reduce to low heat, add flour, and stir vigorously until mixture leaves the side of the pan and forms a ball on spoon. Remove from heat. Beat in eggs thoroughly, cracking them open and into mixture one at a time, whipping thoroughly between eggs. When all eggs are added, beat mixture until smooth and velvety. Drop by spoonfuls onto an ungreased baking sheet. (I err on the side of caution and use a non-stick spray.) Bake until dry, approximately 45 to 50 minutes. Cool slowly. When cool, slice open, remove centers, and add filling.
Cream Puff Filling
Ingredients:
1 cup pudding, made as pie filling, any flavor (you’ll find pie filling instructions on the box of pudding mix)
3/4th cup sugar
1 cup Cool Whip, or if not available, sweetened whipped cream
Directions:
Do this while baking the cream puff shells.
Stir one cup pie filling pudding and 3/4 cup sugar together, allowing to sit to let sugar dissolve. Add one cup Cool Whip or sweetened whipped cream, gently folding together. Do not mix thoroughly.
Fill hollowed cream puff shells with the pudding mixture. You can serve them in halves, or you can press the halves together to make a whole cream puff.
Other options:
You can also fill the cream puff shells with your favorite ice cream and drizzle an appropriate ice cream topping over the dessert.
Catherine Anderson
CatherineDirect@aol.com
[top]
CRESCENT ROLL DESSERT
This recipe takes crescent rolls to an entirely different level! Super easy and super good — nothing healthy about this (lol) but it sure is good.
2 cans Crescent Rolls
2 blocks (8oz each) softened cream cheese
1 cup sugar
2 TBSP vanilla extract
Layer 1 can crescent rolls in a 9x13 dish, gently stretching and pressing the seams together to form a solid layer.
Mix cream cheese, sugar and vanilla well
Spread the mixture over the crescent rolls
Top with the other can of crescent rolls
Dot with butter on top layer
Bake at 350 for 35 min. until golden brown
After it cools a bit, make a glaze of milk and powdered sugar and pour over the top.
********
My Granddaughter’s version:
Spread the cream cheese mixture on the bottom layer
Take fruit preserves (strawberry, apricot, peach, blueberry, etc)
and spread a good layer over the cream cheese mixture; you may have to put dollops of the preserves on the cream cheese and then gently spread over it.
Top with the other can of crescent rolls
Dot with butter
Bake at 350 for 35 min or until golden brown
After cooling, make glaze with milk and powdered sugasr and pour over top.
Mary Alice Gibbons
marysbookworm@cableone.net
[top]
DIRT
1 Large Bag of Oreo Cookies (crushed into crumbs)**
1 - 8 ounce cream cheese (softened)
1 cup sugar
1/4 stick of margarine
1 - 12 ounce container of Cool Whip
2 small boxes of instant vanilla pudding
3 cups milk
1 teaspoon vanilla
Crush cookies. Mix cream cheese, sugar and margarine until smooth then add Cool Whip and mix. In another bowl, mix pudding, milk & vanilla until thick (make sure it is thick). In large bowl combine smaller bowls together and mix well. Pour 1/2 of crushed cookies in bottom of a 9 X 13 pan, add mixture then top with remaining cookies. Refrigerate 1 day before serving or can be frozen.
**You can sometimes find the oreo cookies sold already crushed in the pie crust section of your local grocery store. If you find them already crushed use half of the box on bottom and half on top. If you cannot find them I find that a food processor works great for crushing them.
Enjoy!!!
Sandi
skelly64@comcast.net
[top]
COOKIES AND DESSERT BARS
CHRISTMAS WREATHS
Cream 1 cup shortening. Add 1 cup sugar and grated rind of both one orange and 1 lemon. Work 3 cups flour into this mixture. Break an egg into the dough and work it in well. Add a second egg if needed for moisture. Dredge a board with sugar and on it roll small pieces of dough, as in shaping tiny bread sticks. Join the ends to form wreath rings about 1 1/2’ in diameter. Bake on a well greased cookie sheet in a 375 degree oven until firm but not brown. Cool completely. Ice with a soft butter white icing (see below), to which is added a drop of green food coloring. Sprinkle with multicolored candy ball trimming to look like wreaths. For icing, cream 4 TB soft butter and gradually work in 3/4 cup powdered sugar. Add a pinch of salt, 2 TB cream, and 1 tsp vanilla (or mint) flavoring. Work in another 3/4 cup sugar. Add a little more butter if needed to make icing of spreading consistency.
Contributed by Cadyiac
[top]
SHORTBREAD COOKIES
Blend 1 cup brown sugar with 1 cup lard (not shortening) and 1 cup real butter. Gradually work in 4 cups all-purpose flour. Knead it until it becomes smooth. Roll out on lightly floured board and cut into shapes or squares with knife or cookie cutters. Bake at 350 for about 10 minutes.
Contributed by Cadyiac
[top]
MONKEY BARS
Ingredients:
1 2/3 cups mashed ripe bananas (about 5)
3/4 cup packed light brown sugar
1/4 cup oil
1/4 cup milk
2 large eggs
2 tsp vanilla extract
1 tsp EACH: baking soda
cinnamon
1/4 tsp salt
1 3/4 cups flour
1 cup mini chocolate chips (I had none so I used reg. size)
Heat oven to 350.
Flour & grease a 15x10x1/2in. baking pan
Whisk mashed bananas, sugar, oil, milk, eggs, vanilla baking soda, cinnamon, and salt in a large bowl until mixed thoroughly.
Whisk in flour just until blended.
Gently stir in 1/2 cup of chocolate chips
Spread batter into pan
Sprinkle remaining chips on top.
Bake 15-20 min., OR until wooden pick inserted in center comes out clean
Cool completely
Cut into bars
You can elect to add chopped pecans or walnuts; use regular size chocolate chips instead of the mini; or add the nuts and chips for a richer treat. I think peanut butter chips would be good with this.
[top]
ORANGE SLICE COOKIES
Ingredients:
1 pkg of yellow cake mix (with pudding)
2 eggs
1 t. vanilla
1/2 cup cooking oil
2 cups candy orange slices (chopped)
1 cup chopped nuts (I use pecans)
Beat eggs, add all ingredients together, mix. Drop by spoonfuls on ungreased cookie sheet. Cook at 350 degrees for 10-12 mins. Let cool a few mins, remove.
laurie.fisher86@yahoo.com
[top]
CHOCOLATE SQUARES FROM SHARON
WINNER OF AUGUST, 2010!!!!!!
This is my son’s favorite. Very simple to make.
1 pkg. Chocolate cake mix (one that does not have pudding already in it)
1 pkg. chocolate pudding (NOT instant)
1 6oz. pkg. chocolate chips
1 cup chopped walnuts (optional)
Grease and flour a 11x17 cookie sheet. Preheat oven to 350.
In a large pan, cook pudding as directed on box. Once it has reached boiling stage, remove from heat and add in dry cake mix. Beat 2 minutes on medium speed of electric mixer. Pour batter in to prepared cookie sheet; spread evenly. Sprinkle with chocolate chips and walnuts. Bake for 18-20 minutes. Cool. Cut into bars (approx. 2x1-1/2). About 50 bars.
Enjoy!
Sharon Schofield
schofield726@comcast.net
[top]
REFRIGERATOR SLICE EASY COOKIES
If you have kids or other cookie lovers drop in, and you’d like to be able to give them fresh cookies straight from the oven, this is the recipe for you!
Basic Brown Sugar Cookies: (Follow additional ingredients to turn this basic recipe into chocolate chip cookies, oatmeal-coconut cookies, peanut butter cookies, chocolate cookies, and fruit cookies. I’d like to play with the ingredients to make simple oatmeal cookies because I’m not fond of coconut. If I come up with the right mixture amounts, I’ll let you know!)
2/3 cup soften margarine or butter
2/3 cup shortening
1 cup granulated white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla
3 1/4 cups white flour
1 teaspoon soda
1 teaspoon salt
Mix butter and shortening with white and brown sugar, eggs, and vanilla. Stir in rest of ingredient until dough forms. Divide dough in half. Roll each half into rolls 2 inches thick and about 8 inches long by gently rolling dough back and forth on a floured surface. Roll dough in foil or plastic wrap. Twist ends of foil or wrap.
This dough will keep for a month in your refrigerator and for three months in your freezer. I prefer to keep it frozen.
To make cookies, preheat over to 375 degrees F. Unwrap dough and cut into rounds 14 inch thick. DO NOT THAW DOUGH IF FROZEN BEFORE SLICING. Put rounds about two inches apart on an ungreased cookie sheet. Bake for 8 to 11 minutes. Take cookies from sheet immediately with a spatula and put on a flat surface to cool.
Makes about 5 1/2 dozen cookies.
VARIATIONS
Chocolate Chip cookies:
Add 1 cup mini chocolate bits and 1 cup chopped nuts (optional)when you add the flour to your shortening and butter mixture.
Oatmeal Coconut Cookies:
Reduce flour to 2 3/4 cups and add 1 cup flaked coconut and 1 cup dry oatmeal
Peanut Butter Cookies:
Add 1 cup peanut butter to butter and shortening mixture before adding flour. You can use creamy or crunchy peanut butter.
Chocolate Cookies:
Add1/2 cup powdered cocoa to the flour, mix well, and then add to butter and shortening mixture.
Fruit Cookies:
Add chopped raisins, nuts, or other dried fruit to dough as you add the flour.
Catherine Anderson
CatherineDirect@aol.com
[top]
POULTRY AND STUFFING
CHINESE CHICKEN WINGS
6 lbs. chicken wings
Sauce:*
3/4 cup soy sauce
3/4 cup sugar
1/2 tsp. garlic salt
Mix soy sauce, sugar and garlic salt together. Place wings in a bowl and pour sauce mixture over them. Marinate at least 4 hours. I usually marinate overnight.
Preheat oven to 350. Pour all in to a baking dish and spread out. Bake, uncovered, for 1 hour or until done.
*Note: Sometimes I double this so that there is extra sauce.
These are messy to eat but so yummy!!!!
Contributed by Sharon
schofield726@comcast.net
[top]
COMPANY CHICKEN
This sounds crazy...but try it. There will be no leftovers.
Put uncooked pieces of chicken into crock pot. Combine a large bottle of French dressing (I use Kraft), a large jar of apricot or apricot/pineapple jam (I use Smuckers), and a package of dry onion soup mix. Heat through, stirring, and then pour over chicken in crockpot. Cover and cook for 8 hours on low. Incredibly good. Sauce is especially terrific when served with rice. Keeps beautifully.
Contributed by Cadyiac
[top]
BAKED CHICKEN
Put uncooked chicken in crockpot. Combine 2 tablespoons of margarine, a can of cream of chicken soup, 1/2 cup dry sherry (this can be left out, or any white wine can be used), 1 tsp dried rosemary, 1 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, and a small can of sliced drained mushrooms. Cover and cook on low for 8-10 hours.
Contributed by Cadyiac
[top]
TURKEY BREAST
Put turkey breast in crockpot. Drizzle 1/2 cup of apple juice or cider over it. Sprinkle it with a teaspoon of salt and 1/4 teaspoon of pepper. Cook on high 3-4 hours.
Contributed by Cadyiac
[top]
CRANBERRY CHICKEN
Combine 3-4 pounds of uncooked chicken pieces, 1/2 tsp salt, 1/4 tsp pepper, 1/2 cup diced celery, 1/2 cup diced onions, a one-pound can of whole berry cranberry sauce and a cup of barbecue sauce. Cover and bake on high for 4 hours or low for 6-8 hours.
Contributed by Cadyiac
[top]
CAPTAIN CRUNCH CHICKEN
(OUR SEPTEMBER 1ST PLACE WINNER)
5 boneless chicken breasts (sliced thin)
3 cups of captain crunch cereal
3 cups of bread crumbs
2 dashes of salt
2 dashes of pepper
8 eggs
Pat chicken breasts dry,blend eggs together with the salt and pepper, place the captain crunch in a zip lock bag and pound it with your hands until slightly powdered. Then mix the captain crunch with the bread crumbs.
Take each chicken piece and dip in eggs then in dry mixture and repeat both steps.
Take a pan and place oil enough to cover the bottom of pan and half the thickness of the chicken. Heat skillet then add chicken and brown and flip...
Honey mustard sauce:
take 5 teaspoons of honey
take 3 teaspoons of dijon mustard
mix both together and enjoy
This a favorite of my 5 kids and husband!!
Contributed by Sabrina;)
[top]
DAY-AFTER-THANKSGIVING TURKEY CASSEROLE
Heat oven to 350. Grease 2 quart round casserole. Fry 6 slices bacon until crisp. Remove and crumble. Cook and stir 3/4 cup chopped onion, 1/2 cup chopped celery and 1/4 cup chopped green pepper and a 4-oz. can of mushrooms, drained, in the bacon fat until tender. Stir in 1 can Campbells cream of celery soup, 1 cup sour cream, 3 cups cooked cut up turkey, 1/4 tsp salt, 1/4 tsp pepper, and the bacon. Mix well. Heat until bubbly and turn into casserole. Combine 2 cups Bisquick, 1/2 cup milk, 2 eggs and 1/2 cup shredded cheddar cheese and put over turkey mixture. Bake about 40 minutes.
Contributed by Cadyiac
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STUFFING FOR POULTRY
The following quantity will stuff a 4 to 5 pound bird. Double and/or triple for a holiday turkey. Melt 2 TB butter in a large frying pan. Add 1 medium sliced onion and cook slowly until it is soft. Add 2 large stems of celery with leaves, cut up fine. Turn off the heat but keep the pan on the warm burner. Now add 1/2 loaf not-too-fresh torn into pieces. Sprinkle bread with 3 TB cut-up parsley, salt and pepper, and 1/2 tsp dried sage. Mix with onions, celery and butter. Beat 2 eggs with 1/2 cup milk and pour this over the bread mixture. Stuff the bird with this.
Variations: You can add mushrooms with the onions and celery. You can add chopped apple, or use orange or apple juice in place of the milk. A handful of raisins is also good.
Contributed by Cadyiac
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CHICKEN AND POTATO CHIP CRUNCH
Boil one or two plump frying chickens, depending on the number of people you intend to feed. Cut meat into chunks after cooled. Combine 2-3 stems of celery with leaves, cut up, 1 pound of fresh mushrooms fried in butter, and a can of mushroom soup and a can of milk. Put a layer of chicken pieces in a greased casserole and cover them with a layer of crumbled potato chips. Sprinkle on slivered almonds that have been browned in butter. Add some of the mushroom mixture. Repeat layers until the dish is filled. Have chips and almonds on top. Bake at 350 for 40 minutes. Excellent with a hot vegetable, jello or green salad, and sliced apples.
Contributed by Cadyiac
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CHICKEN OVER RICE
Family favorite:
1 cup cooked rice
1 cup sliced celery
3/4 cup chopped onion
2 Tbsp. melted butter
2 tsp. parsley
1/4 tsp. salt
1/8 tsp. pepper
6 boneless, skinless chicken breasts
Paprika
1 can condensed Cream of Mushroom soup
2/3 cup Miracle Whip
1/4 cup milk
1 can/jar whole baby carrots
Preheat oven to 350. Lightly grease a shallow baking dish.
Combine rice, celery, onion, butter, parsley, salt & pepper; mix lightly. In medium bowl, combine soup, Miracle Whip and milk; mixing until blended.
Spoon rice mixture on to bottom of baking dish; top with chicken breasts. Pour soup/mayo/milk mixture over all. Bake at 350 for 45 minutes then cover with baby carrots and cook an additional 20 minutes or until chicken is tender. Sprinkle with paprika.
6 servings
Sharon Schofield
schofield726@comcast.net
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OVEN-FRIED CHICKEN
2-1/2 to 3 pound broiler-fryer chicken, cut up
1/4 cup shortening
1/4 cup margarine
1/2 cup flour
1 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
Heat oven to 425. Wash chicken and pat dry. In deep bowl, mix flour, salt, paprika and pepper. Coat the chicken pieces thoroughly with flour mixture. In oven, melt shortening & butter in baking dish (13x9). Place chicken in melted shortening. Cook uncovered for 30 minutes. Turn chicken pieces and cook for additional 30 minutes or until thickest pieces are fork-tender. Serve with your favorite side dishes.
Serves 4
Sharon Schofield
schofield726@comcast.net
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GERRY’S MARGARITA CHICKEN
One whole chicken, with skin (rinse and lightly salt cavity)
One bottle of liquid Margarita mix
Minced Garlic
One medium onion, yellow or white
Sliced or diced jalapeno (canned, bottled or fresh—to taste for spiciness)
Coat inside of crock pot with nonstick spray. Put whole chicken into the crock pot. Pour in enough liquid Margarita mix to cook the chicken. Add the onion, cut in wedges, minced garlic to your taste, and as many jalapenos as you wish, aiming for spicy or not so spicy.
Slow cook until the chicken is so tender it falls apart as you try to lift it from the pot. Delicious, simple, and great with rice and black beans.
Catherine Anderson
CatherineDirect@aol.com
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SWEET ROLLS AND DONUTS
CINNAMON FLIP
Cream a generous cup of sugar with a rounded mixing spoon of shortening. Add 1 cup milk 1 beaten egg, 1 1/2 cups flour and 2 tsp baking powder. Grease 9x12 pan. Add mixture and level. Sift a sprinkling of flour lightly over it, dot generously with brown sugar, butter and cinnamon. Bake 40 minutes at 325. Good hot or cold.
Contributed by Cadyiac
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FISH AND SEAFOOD
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TUNA FISH CAKES
Note from Catherine: I made a hot and slightly tart white sauce to go over these, and we absolutely loved them!
Crush one tube Ritz crackers. Mix crumbs with 2 cans tuna, 1/2 cvup sour cream, 2 beaten eggs, 1/2cup flour, 1 small onion finely chopped, 1/2 cup celery finely chopped, 1 TB margarine, and salt and pepper to taste. Refrigerate 30 minutes. Form into patties or cakes and saute’ in butter until browned.ke about 40-45 minutes.
Contributed by Cadyiac
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GERRY’S FABULOUS GARLIC CRAB
My niece Gerry experienced this in Key West and told me how to make it. No amounts for ingredients are included, so you have to wing it according to how much crab you have.
Cleaned crab, already cooked, still in the shell
Olive Oil
Minced Garlic (we used the kind in a jar)
Old Bay Seasoning
Steam the crab for ten minutes to warm it. While it’s steaming put lots of olive oil, lots of minced garlic, and a whole lot of Old Bay Seasoning in a large skillet. Bring the mixture to a sizzle.
When the crab is hot, dump it into a very large bowl. Drizzle the olive oil and garlic mixture over the top. Give it a couple of stirs with a wooden spoon. Then dump it into another large bowl and give it another stir.
Serve while warm with plenty of napkins! People go crazy over it. Somehow the flavor of the oil seeps inside the shell. It is the best crab I’ve ever tasted, barring none.
Catherine Anderson
CatherineDirect@aol.com
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SANDWICHES—HEARTY SNACKS—PIZZAS—ROLL UPS
TACO CRESCENTS
These are quick and very tasty
Ingredients:
- 1 lb ground beef
- 1 packet taco seasoning
- 8 oz cream cheese
- 1 cup shredded cheddar cheese
- 2 cans of the giant crescent rolls (I used the big and buttery’ kind)
Directions:
1. Heat oven to 350.
2. Brown ground beef. Drain. Add taco seasoning and some water & let simmer (just like when you make regular tacos). You won’t need to let all of the liquid simmer off, but you also don’t want it to be soupy.
3. In a medium bowl, combine the cream cheese and most of the cheddar cheese. Reserve a bit of the cheddar to put on top of your crescents.
4. Add the ground beef to the cheese mixture. Stir to combine.
5. Spoon some of the mixture onto each crescent roll. It works best to do it one at a time so you’ll get a feel for how much to use. I probably used about 1 heaping tbsp on each because I didn’t want them to be overstuffed.
6. Roll and seal the openings. The easiest way to do this is by folding in the corners and sealing the wide end first... then rolling the crescent up like normal.
7. Sprinkle some cheddar cheese on top.
8. Bake for about 11-13 minutes until golden brown.
You can visit my blog if you want to see pictures.
Don’t be so hard on yourself
Even a clock that isn’t working is right twice a day.
Contributed by Happy Wife
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HAM AND CHEESE ROLL-UPS
This one is for the Kids...
1 sheet of puff pastry
About a cup of Grated Cheese
About a cup of Diced Ham
Lay u’r sheet of Pastry out and scatter Cheese and Ham all over it... Roll the Pastry up and cut into 1cm sections and add a little Margarine on top to help brown it... Put into an Oven set at 180c for about 10 to 15 minutes... U could also put some BBQ Sauce down first for a pizza flavour...
Good for kids lunch boxes...
(Special note from Catherine. For temperature equivalencies, ingredient names in different countries, and measurement equivalents, go to Favorite Recipes. There’s a link provided there.)
Lee
leeannewat@yahoo.com.au
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BEN LONGTREE’S SPINACH AND ARTICHOKE PIZZA
My family and guests to our home go wild over this pizza. It’s very healthful, and I promise you won’t miss the meat.
Ingredients:
* Pizza dough for one pizza, rolled out to be 1/2 inch larger than your pizza pan or stone. (I make my own dough in the bread machine.)
* 1/2 to 3/4 cup pizza sauce, depending upon how much you like. (Store-bought sauce works fine, or you can find a great recipe for your own)
* A 10 ounce box of frozen spinach, thawed and squeezed dry.
* A 16 ounce can of artichoke hearts, drained and chopped or sliced
* A clove of garlic, minced (I use the stuff in a jar and go heavy on the garlic)
* 1/2 red or white onion, chopped
* 1/4 cup black olives, chopped
* 1/2 cup parmesan cheese, freshly grated (I buy it grated in bulk and keep it in the freezer)
* salt and pepper, to taste
* one large tomato or two Roma tomatoes, sliced thinly
* 3/4 cup crumbled feta cheese
* 1 cup shredded mozzarella cheese (again I buy it shredded in bulk and store in the freezer)
Instructions:
Preheat oven to 450 F. If you use a pizza stone, preheat according to maker’s directions.
Center rolled dough on pizza pan or stone, using the 1/2 inch edge to pinch into a rim.
In a large bowl, combine spinach, artichokes, garlic, onion, olives, parmesan, and seasonings.
Put rolled dough onto baking pan or stone. Evenly spread pizza sauce on the dough.
Evenly spread the spinach mixture over pizza sauce and top with the tomatoes.
Sprinkle top with feta and mozzarella
Bake 15 to 20 minutes until dough is golden and all cheeses except the feta have melted.
Serve hot.
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BREAKFAST RECIPES
BREAKFAST PIZZA
1 pound regular sage or hot bulk sausage
1 1/4 cup frozen hash browns, thawed
1 cup shredded cheddar cheese
5 eggs
1/2 cup milk
14 teaspoon salt
1/8 teaspoon black pepper
grated Parmesan cheese
Paprika, optional
In skillet, brown sausage, drain. Spoon into ungreased 10 inch pie plate. Top with hash browns and grated cheddar. Beat eggs, milk, salt, and pepper. Pour over sausage mixture. Sprinkle with paprika. Bake uncovered @ 375 degrees F. for 30-35 minutes or until golden brown. Serves six.
Contributed by Catherine Anderson
CatherineDirect@aol.com
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HAM, APPLE AND CHEESE BREAKFAST BAKE
The best thing about this is that you can make it the day before and refrigerate it. If you do this, allow about 5-7 extra minutes of baking time. The recipe can be doubled and put in a 9x13 pan.
Heat oven to 400. Grease a pie plate. Sprinkle 1 1/2 cup cut up cooked ham, 1 cup shredded sharp cheddar cheese, a medium apple, peeled and chopped, and 4 medium green onions, sliced, in the bottom of the pie plate. Stir together1/2 cup Bisquick mix, 1 cup of milk, 1/4 tsp pepper and 2 eggs, and pour over the mixture. Bake 30-35 minutes, and let stand 5 minutes before serving. Excellent reheated.
Contributed by Cadyiac
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SAUSAGE BREAKFAST BAKE
This can be made ahead and refrigerated, but add about 5 minutes to the baking time. It can also be doubled and put in a 9x13 baking dish.
Preheat oven to 400 and grease a pie plate. Slowly cook 12 oz. bulk pork sausage (not Italian) with 3/4 cup chopped onion and 1/2 cup green pepper (I omit this because I loathe green pepper). When sausage is just cooked through, dran most of the grease, leaving about 2-3 TB for flavor. Combine this with 1 1/2 cups frozen hash brown potatoes and 1/2 cup shredded sharp cheddarcheese. Put it in the pie plate.
Combine 1/2 cup Bisquick, 1 cup milk, 1/4 tsp pepper and two eggs and pour over the sausage mixture. Bake 30-35 minutes. Sprinkle with another 1/2 cup grated cheddar and cook until cheese melts, then let stand 5 minutes before serving.
Contributed by Cadyiac
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CANDY—CONFECTIONS
DONNA’S NEVER FAIL FUDGE
2 Sticks (1 Cup) butter
1 Cup Sugar
1/2 Cup Hershery’s Cocoa
1/2 Cup Milk
1 tsp vanilla
Put butter, sugar, cocoa, and milk in heavy sauce pan (do not use non-stick), bring to boil stirring constantly. When mixture reaches full boil stop stirring, let boil for 3 minutes (use a timer). Remove from heat and add the vanilla. Beat with electric mixer until fudge thickens and begins to harden. Pour into a greased 8 x 8 pan or individual tin tart pans. Allow to harden. Cut into squares.
Contributed by Donna Magnine
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ROCKY ROAD
One Packet of Choc Melts (melted)
1 cup of Coconut
1 cup of Unsalted Peanuts
1 cup of Marshmallows cuts to small pieces
1 cup of Snakes (Candy) cut into small pieces
1/4 to 1/2 block of Copha
I use a Jelly Ring... Melt Copha in the Microwave... Along with Choc Melts... Mix all ingredients together in Jelly Ring...
Add a little extra Coconut on top... And place in freezer until hard... Generally about 20 minutes to 1/2 an hour...
Also if you don’t like Milk Chocolate... Try the White Choc melts... YUMO...
Great for Xmas Present for the hard to buy person...
Contributed by Lee
NSW, Australia...
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REAL PULLING TAFFY
Boil two cups granulated whiter sugar with 1 cup water, 2 TB vinegar and 1 1/2 tsp butter. Boil until mixture forms a hard ball in water. When it cools, butter your hands and pull the taffy between two people until it becomes light and of cutting consistency.
Contributed by Cadyiac
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DELICIOUS CREAM CANDY
A huge saucepan or kettle is necessary for this recipe because it boils up to a considerable height.
Dissolve 5 cuts white sugar in 1/2 cup boiling water, using a whipping motion until there is no trace of the grain of sugar. Do not stir this after putting it on the stove. Cook until it forms a soft ball in cold water, and then add 1/2 cup sweet cream (not half and half). Cook until it forms a hard ball when tested. Add 1/2 tsp vanilla. Pour into buttered plates, and, when cool, pull the candy. Cut into pieces of desired size. This should be set aside for about 24 hours so it becomes flaky and melts in the mouth.
Contributed by Cadyiac
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HOLIDAY CRAFT IDEAS
CRAFT BREAD DOUGH
I used to use this recipe to make gift baskets for the holidays. They were so much fun to fill with goodies or little gifts, great for Halloween, Thanksgiving, or Christmas. When my baskets were baked and cool, I coated them with a quick-dry poly-urethane varnish to make the shiny, and before adding edibles to my baskets, I lined them with colorful tissue paper or plastic wrap. Kids can use this dough to make Christmas ornaments, little figurines, or whatever else sounds fun. Once baked they can be painted, or kids can use the dough as play dough.
4 cups white flour
1 cup salt
1 1/2 cups water
Mix ingredients until they form a stiff dough. You will probably need to use your hands for the last bit of mixing. Add more flour if the dough is too damp or extra water if it’s too stiff.
Baskets: Roll the dough out on a floured surface to about 1/4 inch thick. Cut dough into 1/2 to 1 inch wide strips. Find an oven-proof bowl shaped the way you’d like your baskets to be shaped. Spray outside of bowl with no-stick. Turn bowl upside down. Weave your strips over the outside of the bowl, press at bottom to join. At the lip of the glass bowl, create a basket edge with one long strip of dough, long enough to encircle the bowl. Gently press basket edge to strips so the dough will bond. Bake baskets on a low oven heat until they turn golden brown. When the baskets are cool, gently pry away from the glass bowl. Finish your basket as desired. I painted mine with a clear plastic coating to make them shiny and awesome. These are really cute, and people love getting them as gifts. You can make them in all sizes and fill them with baked goods, candies, or little gifts.
Contributed by Catherine Anderson
CatherineDirect@aol.com
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BOX WRAPPING MANIA
This one is good for a Rainy Afternoon...
Collect Food boxes & packages of all shapes and sizes that become empty over time... And on that rainy afternoon or when they have “nothing” to do let them create...
Bring out the Glue, Paints, Buttons, Coloured Paper, Old Material, Cotton, Wool, etc...
And let them go for it... My kids love doing this...
Contributed by Lee
NSW, Australia...
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