Dear
Family: This collection of recipes contains a true
labor of love. Mom spent five years typing in these recipes, in
hopes that we all would enjoy them as she has. Her great love of cooking and feeding her family has led to this endeavor.
Appetizers
Avocado Dip
Charlyn Porter
2 large avocados
1 8-ounce package cream cheese
Pepper
Garlic salt
Mrs. dash
1\4 cup finely minced onions
Mash avocado and mix with cream cheese, add rest of ingredients to taste. Serve on crackers.
Avocado and
Shrimp Dip
Shelby Loger
Chopped onions
Avocado mashed
Diced tomatoes
Cilantro chopped
Shrimp [salad]
Juice of 1 lemon
seasoning salt to taste
The amount of the
ingredients is not given, so use your own judgment. Is very good..
Bar Meat Balls
1
egg lightly beaten
1 5-ounce can evaporated milk
1 cup quick cooking oats
1\2 cup finely chopped onions
1 teaspoon salt
1 teaspoon chili powder
1\4 teaspoon garlic powder
1\4 teaspoon black pepper
1 1\2 pound ground beef
Sauce;
1 cup ketchup
3\4 cup packed brown sugar
1\4 cup chopped onions
1\2 teaspoon liquid smoke [optional]
1\4 teaspoon garlic powder
Mix first nine ingredients together until blended, form into small 1 inch balls. Bake in 350* oven
uncovered 18-20 minutes. Put sauce ingredients in a medium sized pan and boil 2 minutes. Pour over
meatballs, bake 10-12 minutes longer.
.
1 5-ounce can evaporated milk
1 cup quick cooking oats
1\2 cup finely chopped onions
1 teaspoon salt
1 teaspoon chili powder
1\4 teaspoon garlic powder
1\4 teaspoon black pepper
1 1\2 pound ground beef
Sauce;
1 cup ketchup
3\4 cup packed brown sugar
1\4 cup chopped onions
1\2 teaspoon liquid smoke [optional]
1\4 teaspoon garlic powder
Mix first nine ingredients together until blended, form into small 1 inch balls. Bake in 350* oven
uncovered 18-20 minutes. Put sauce ingredients in a medium sized pan and boil 2 minutes. Pour over
meatballs, bake 10-12 minutes longer.
.
Black Bean and
Corn Dip
Sherii Brasier
2 cans black beans
2 cans shoepeg corn
2 cans Mexicorn
1 medium onion chopped
1 red, green, or yellow pepper chopped
1 cup balsamic vinegar
3\4 cup olive oil
1 teaspoon garlic salt
Drain vegetables, rinse black beans. Put them in a large bowl . Put vinegar and olive oil in a
small bowl with garlic salt and blend well, pour over vegetables. Let set to blend flavors. Serve
with scoops.
2 cans black beans
2 cans shoepeg corn
2 cans Mexicorn
1 medium onion chopped
1 red, green, or yellow pepper chopped
1 cup balsamic vinegar
3\4 cup olive oil
1 teaspoon garlic salt
Drain vegetables, rinse black beans. Put them in a large bowl . Put vinegar and olive oil in a
small bowl with garlic salt and blend well, pour over vegetables. Let set to blend flavors. Serve
with scoops.
.
Cheese
Chrispies
8
ounces shredded extra sharp cheddar cheese
1\2 pound butter
1\4 teaspoon cheyenne pepper
2 cups flour
2 cups heaping rice crispies
Cream cheese, butter and pepper. Add flour, then rice crispies. Blend well with hands. Shape into small balls.
Place on ungreased cookie sheet close together. Press with fork. Bake in 300* oven about 30 minutes.
Do not brown. Cool and refrigerate. May be wrapped and frozen.
1\2 pound butter
1\4 teaspoon cheyenne pepper
2 cups flour
2 cups heaping rice crispies
Cream cheese, butter and pepper. Add flour, then rice crispies. Blend well with hands. Shape into small balls.
Place on ungreased cookie sheet close together. Press with fork. Bake in 300* oven about 30 minutes.
Do not brown. Cool and refrigerate. May be wrapped and frozen.
.
Chip Dip
Pattie Nick
1 cup sour cream
1 cup mayonnaise
1 can Rotel tomatoes with chilies
1 can Mexi corn drained
2 cups shredded cheddar cheese
1 bunch green onions chopped fine
Jalape�o pepper chopped fine to taste
Add all ingredients together and let set to blend flavors. Eat with tortilla chips.
Christmas Dip
2
smalls avocados peeled and cut up
1 ripe tomato peeled and cut up
1\2 cup mayonnaise or sour cream
1\2 small onions cut up
2-3 tablespoons green chilies drained
2 tablespoons fresh lemon juice
1 teaspoon garlic salt
Place ingredients in blender container and blend until smooth. Cover and chill at least
one hour. Serve with raw vegetables or chips.
1 ripe tomato peeled and cut up
1\2 cup mayonnaise or sour cream
1\2 small onions cut up
2-3 tablespoons green chilies drained
2 tablespoons fresh lemon juice
1 teaspoon garlic salt
Place ingredients in blender container and blend until smooth. Cover and chill at least
one hour. Serve with raw vegetables or chips.
Clam Dip
Joy Bradbury
2 8-ounce packages cream cheese room temperature
3\4 cup mayonnaise
1\2 teaspoon salt [garlic]
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1\2 cup finely chopped onions
2 cans minced clams or more
Mix together and let blend for an hour or two before serving.
Dip in a Bread
Bowl with Chipped Beef
1 pint mayonnaise
16 ounces sour cream
1 tablespoon dried minced onion
1 tablespoon dried parsley
2 teaspoons dill weed
2 jars chipped beef
Mix together and refrigerate for 1 hour. Put in hollowed out round sheepherders bread
or french bread. Serve with bread pieces and vegetables to dip.
Ethan's Salsa
Ethan Johnson
2 16-ounce cans diced tomatoes
2 16-ounce cans mexican stewed tomatoes
1 small can jalapeno chilies [to taste, not whole can]
1 lemon to taste
1\3 bunch cilantro chopped
3\4 -1 yellow onion chopped
Chop all to desired consistency. Salt to taste.
2 16-ounce cans diced tomatoes
2 16-ounce cans mexican stewed tomatoes
1 small can jalapeno chilies [to taste, not whole can]
1 lemon to taste
1\3 bunch cilantro chopped
3\4 -1 yellow onion chopped
Chop all to desired consistency. Salt to taste.
Ethan's Famous
Chili-con-queso
Ethan Johnson
1 2-pound package Velveeta cheese
1 2-pound package jimmy dean sausage
2 cans Rotel diced tomatoes with diced chilies. [Mexican recipe if available]
1 can cream of mushroom soup
Cook sausage, drain fat. Add tomatoes and cream of mushroom soup. Place over low heat.
Dice the cheese and cook until all has melted. Serve.
Granola Mix
10
cups rolled oats
1 cup wheat germ
1\2 pound shredded coconut
2 cups raw sunflower seeds
1 cup sesame seeds
3 cups chopped walnuts
1 1\2 cup brown sugar
1 1\2 cup water
1 1\2 cup vegetable oil
1\2 cup honey
1\2 cup molasses
1 1\2 teaspoon salt
2 teaspoons cinnamon
3 teaspoons vanilla extract
Raisins or other dried fruit
Preheat oven to 300*
Combine in large bowl first six ingredients, blend well.
In a large saucepan, add next seven ingredients, bring to a simmer but do not boil, simmer until
sugar is dissolved. Pour over dry ingredients in bowl, stir until all are covered. Pour in single
layer in pans and bake in oven for20 to 30 minutes, stirring occasionally. Bake for another 15 min.
if cruncher texture. Add dried fruit. Use within 6 months. Makes 20 cups.
.
1 cup wheat germ
1\2 pound shredded coconut
2 cups raw sunflower seeds
1 cup sesame seeds
3 cups chopped walnuts
1 1\2 cup brown sugar
1 1\2 cup water
1 1\2 cup vegetable oil
1\2 cup honey
1\2 cup molasses
1 1\2 teaspoon salt
2 teaspoons cinnamon
3 teaspoons vanilla extract
Raisins or other dried fruit
Preheat oven to 300*
Combine in large bowl first six ingredients, blend well.
In a large saucepan, add next seven ingredients, bring to a simmer but do not boil, simmer until
sugar is dissolved. Pour over dry ingredients in bowl, stir until all are covered. Pour in single
layer in pans and bake in oven for20 to 30 minutes, stirring occasionally. Bake for another 15 min.
if cruncher texture. Add dried fruit. Use within 6 months. Makes 20 cups.
.
Guacamole
Salsa
2
tomatoes peeled & diced
2 ripe avocados
1 tablespoon lime juice or lemon juice
1\2 cup green onions with tops, sliced
1\4 teaspoon garlic powder with parsley
Lawreys seasoning salt to taste
2 tablespoons green chilies diced
Mix all together, let stand a few minutes then serve with tortilla chips.
.
2 ripe avocados
1 tablespoon lime juice or lemon juice
1\2 cup green onions with tops, sliced
1\4 teaspoon garlic powder with parsley
Lawreys seasoning salt to taste
2 tablespoons green chilies diced
Mix all together, let stand a few minutes then serve with tortilla chips.
.
Marinade for Turkey
1\2
cup soy sauce
1\2 cup water
2 tablespoons lemon juice
1 tablespoon brown sugar
2 tablespoons salad oil
1\2 teaspoon hot pepper sauce
1 clove garlic minced
1\4 teaspoon ground black pepper
Mix all ingredients together then add meat.
1\2 cup water
2 tablespoons lemon juice
1 tablespoon brown sugar
2 tablespoons salad oil
1\2 teaspoon hot pepper sauce
1 clove garlic minced
1\4 teaspoon ground black pepper
Mix all ingredients together then add meat.
Merrilee's
Cheese Ball
8
ounces cream cheese
2 tablespoons Worcestershire sauce
4 minced green onions
1-2 tablespoons minced dried onions
1 package dried wafer beef chopped fine
Mix all ingredients together make ball, refrigerate until firm. Roll in chopped fine walnuts
or pecans. Serve with crackers.
.
2 tablespoons Worcestershire sauce
4 minced green onions
1-2 tablespoons minced dried onions
1 package dried wafer beef chopped fine
Mix all ingredients together make ball, refrigerate until firm. Roll in chopped fine walnuts
or pecans. Serve with crackers.
.
Mexican Cheese
Roll
Shirley Tyler
1 pound velveeta cheese
8 ounces cream cheese
4 7-ounce cans green chilies drained and chopped
4 ounces jalapeno chilies drained and chopped
4 9 1/2-ounce cans black olives chopped
Let Velveeta cheese warm to room temperature. Use a rolling pin to roll out the cheese between two
pieces of wax paper. Soften the cream cheese and spread it over the Velveeta cheese. Sprinkle the
other three ingredients over the cheeses and roll up jelly roll fashion. Let chill about an hour or more,
serve with Ritz crackers, or your choice.
.
1 pound velveeta cheese
8 ounces cream cheese
4 7-ounce cans green chilies drained and chopped
4 ounces jalapeno chilies drained and chopped
4 9 1/2-ounce cans black olives chopped
Let Velveeta cheese warm to room temperature. Use a rolling pin to roll out the cheese between two
pieces of wax paper. Soften the cream cheese and spread it over the Velveeta cheese. Sprinkle the
other three ingredients over the cheeses and roll up jelly roll fashion. Let chill about an hour or more,
serve with Ritz crackers, or your choice.
.
Parmesan Stars
3\4 cup Parmesan cheese grated
1\4 cup finely grated onions
1\2 cup mayonnaise
1\4 teaspoon pepper
24 slices white bread
, mayonnaise
Combine the cheese, onion, mayonnaise and pepper in bowl, mix well. Chill in the
refrigerator for 8 or more hours Cut each slice of bread with star cutter. spread about
2 tablespoons mixture on each star. Arrange on large baking sheet. Bake in 400*
oven 5-7 minutes or until brown and bubbly. Serve immediately
.
Ridiculously
Simple Artichoke Dip
Rebecca
Christianson
1 cup parmesan cheese
1 8-ounce package softened cream cheese
1\2 cup mayonnaise
1 can artichoke hearts cut in small pieces
Sprinkle 2\3 cup parmesan cheese on top
Mix together first four ingredients. Sprinkle cheese on top and bake in 350* oven for
25 minutes. I usually double the recipe.
.
1 cup parmesan cheese
1 8-ounce package softened cream cheese
1\2 cup mayonnaise
1 can artichoke hearts cut in small pieces
Sprinkle 2\3 cup parmesan cheese on top
Mix together first four ingredients. Sprinkle cheese on top and bake in 350* oven for
25 minutes. I usually double the recipe.
.
Shrimp Dip
1
package 8 ounces cream cheese [softened]
1\4 cup lemon juice
1 cup cooked, chopped shrimp
1 tablespoon green onions sliced
1 teaspoon prepared horseradish
1 cup dairy sour cream
1\4 cup diced, fine green peppers
In a medium bowl beat cream cheese until fluffy. Gradually beat in lemon juice. Stir in shrimp
onions, green pepper and horseradish, blend in sour cream. Chill to blend flavors.
Serve with crackers, chips or fresh vegetable sticks.
.
1\4 cup lemon juice
1 cup cooked, chopped shrimp
1 tablespoon green onions sliced
1 teaspoon prepared horseradish
1 cup dairy sour cream
1\4 cup diced, fine green peppers
In a medium bowl beat cream cheese until fluffy. Gradually beat in lemon juice. Stir in shrimp
onions, green pepper and horseradish, blend in sour cream. Chill to blend flavors.
Serve with crackers, chips or fresh vegetable sticks.
.
Spinach Dip in
Bread Bowl
Charley Porter
1 16-ounce container sour cream
1\2 cup mayonnaise
3 bunches green onions chopped fine
1 can water chestnuts chopped fine
1 package spinach
1 package Knor vegetable soup mix
1 loaf sourdough bread or french
Thaw spinach, squeeze out all of the moisture you can. Add all the other ingredients, chill.
Cut about 1-2 inches off the top of bread, scoop out the center. Place the dip in the bread
bowl. Eat scooped out bread with the dip then eat the top and bread bowl.
.
1 16-ounce container sour cream
1\2 cup mayonnaise
3 bunches green onions chopped fine
1 can water chestnuts chopped fine
1 package spinach
1 package Knor vegetable soup mix
1 loaf sourdough bread or french
Thaw spinach, squeeze out all of the moisture you can. Add all the other ingredients, chill.
Cut about 1-2 inches off the top of bread, scoop out the center. Place the dip in the bread
bowl. Eat scooped out bread with the dip then eat the top and bread bowl.
.
Sweet Sauce
1\2
cup orange juice
1\4 cup apple cider vinegar
1\4 cup soy sauce low sodium
1\3 cup brown sugar
1\2 teaspoon ginger
1 tablespoon cornstarch
1 tablespoon water
Bring all ingredients to a boil in saucepan Add water to cornstarch stir until dissolved. Add to pan and
simmer on low for 3 minutes.
1\4 cup apple cider vinegar
1\4 cup soy sauce low sodium
1\3 cup brown sugar
1\2 teaspoon ginger
1 tablespoon cornstarch
1 tablespoon water
Bring all ingredients to a boil in saucepan Add water to cornstarch stir until dissolved. Add to pan and
simmer on low for 3 minutes.
Breads and Rolls and Biscuits
.
Angel Flake
Biscuits
1 package yeast
1\4 cup warm water
2 1\2 cup flour
1\2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1\8 cup sugar
1\2 cup shortening
1 cup buttermilk
Dissolve yeast and 1 tea sugar in 1\2 cup warm water. Mix shortening and yeast with buttermilk, add flour
and rest of ingredients. Work dough just until well moistened, use a little more flour if necessary.
Use as needed, can be refrigerated. Let rise a few minutes before baking. 400* oven about 12 to 15
minutes.
.
Beer Rolls
4
cups biscuit mix
3 tablespoons sugar
1 12-ounce can beer room temp [not flat]
Mix as for any biscuit. Roll, cut and bake. You can add an egg or try adding grated cheddar cheese
Bacon cooked and crumbled. caraway seeds, parmesan cheese, wheat germ or sub. brown sugar for white.
.
3 tablespoons sugar
1 12-ounce can beer room temp [not flat]
Mix as for any biscuit. Roll, cut and bake. You can add an egg or try adding grated cheddar cheese
Bacon cooked and crumbled. caraway seeds, parmesan cheese, wheat germ or sub. brown sugar for white.
.
Bread Sticks
with Honey and Malted Milk Powder
Shirley Tyler
1 1\2 cup water
1 package yeast
1 tablespoon honey
1 teaspoon salt
1 tablespoon malted milk powder
4 cups flour
Dissolve yeast in warm water. add malted milk, honey and salt. Add flour until it forms a medium
hard ball. Knead until smooth. Let rest about 10-15 minutes. Roll out on a lightly floured surface,
cut in strips roll in butter and twist. Put on a cookie sheet. Sprinkle with garlic powder and parmesan cheese
Bake in 400* degree
oven for12-15 minutes. r
1 1\2 cup water
1 package yeast
1 tablespoon honey
1 teaspoon salt
1 tablespoon malted milk powder
4 cups flour
Dissolve yeast in warm water. add malted milk, honey and salt. Add flour until it forms a medium
hard ball. Knead until smooth. Let rest about 10-15 minutes. Roll out on a lightly floured surface,
cut in strips roll in butter and twist. Put on a cookie sheet. Sprinkle with garlic powder and parmesan cheese
Bake in 400* degree
oven for12-15 minutes. r
Bread Sticks
Aunt Iris Corry
4 packages yeast
1 cup warm water
1\2 cup shortening
2 tablespoons salt
2 cups warm milk
1 1\2 cup warm water
6 tablespoons sugar
12 cups flour
Put yeast in 1 cup warm water set aside to dissolve. Put shortening, sugar, salt, milk
and rest of water in large mixing bowl. Add about six cups of flour, beat well, then add
yeast and rest of flour. Let rise, roll out cut in strips, put on greased cookie sheet, Let
rise then bake in 350* oven until browned. Serve warm.
.
Bread Sticks #2
1
tablespoon yeast
1 1\2 cup warm water
2 tablespoons sugar
1 teaspoon scant salt
3 cups flour
Add yeast to warm water with sugar. let proof for about 5 minutes. Mix rest of ingredients and knead well.
Melt cube of butter in cookie sheet. Roll dough on floured surface, cut in strips,[ use lots of flour] Roll in butter
and place next to each other and sprinkle with garlic salt and parmesan cheese. Let rise 10-15 minutes. Bake in 375*
oven , about 20 minutes or until nicely browned.
.
1 1\2 cup warm water
2 tablespoons sugar
1 teaspoon scant salt
3 cups flour
Add yeast to warm water with sugar. let proof for about 5 minutes. Mix rest of ingredients and knead well.
Melt cube of butter in cookie sheet. Roll dough on floured surface, cut in strips,[ use lots of flour] Roll in butter
and place next to each other and sprinkle with garlic salt and parmesan cheese. Let rise 10-15 minutes. Bake in 375*
oven , about 20 minutes or until nicely browned.
.
Butterflake
Herb Bread
4
packages yeast
1\2 cup warm water
2\3 cup shortening
1\2 cup scalded milk cooled
4 unbeaten eggs
9-10 cups flour
2 1\2 teaspoon salt
1\4 cup sugar
Herb Butter;
1 cup butter
1 teaspoon caraway seed
1 teaspoon sweet basil
1 teaspoon onions grated
1\2 teaspoon oregano
1\8 teaspoon cayenne pepper
2 cloves garlic minced
Mix thoroughly
Soften yeast in warm water. Combine shortening and milk, let cool. Blend in four unbeaten eggs and yeast.
Gradually add flour, salt and sugar. Knead until smooth and cover and let rise until double in size. Knead down
then roll out to about 1\4 inch thickness. With 5 inch cookie cutter cut out. Spread with herbed butter fold in
half. Place on greased cookie sheet next to each other to form a loaf.
Spread top with herbed butter. Sprinkle top with poppy seed or sesame seed. Let rise 35-40 minutes, bake
in 350* oven 25-30 minutes.
.
1\2 cup warm water
2\3 cup shortening
1\2 cup scalded milk cooled
4 unbeaten eggs
9-10 cups flour
2 1\2 teaspoon salt
1\4 cup sugar
Herb Butter;
1 cup butter
1 teaspoon caraway seed
1 teaspoon sweet basil
1 teaspoon onions grated
1\2 teaspoon oregano
1\8 teaspoon cayenne pepper
2 cloves garlic minced
Mix thoroughly
Soften yeast in warm water. Combine shortening and milk, let cool. Blend in four unbeaten eggs and yeast.
Gradually add flour, salt and sugar. Knead until smooth and cover and let rise until double in size. Knead down
then roll out to about 1\4 inch thickness. With 5 inch cookie cutter cut out. Spread with herbed butter fold in
half. Place on greased cookie sheet next to each other to form a loaf.
Spread top with herbed butter. Sprinkle top with poppy seed or sesame seed. Let rise 35-40 minutes, bake
in 350* oven 25-30 minutes.
.
Buttermilk
Bread
3
cups buttermilk scalded
2\3 cup oils
2 1\2 tablespoon salt
1\2 cup sugar
1 teaspoon baking soda
2 eggs
2 cups water
3 tablespoons yeast dissolved in 1\2 cup warm water
12 or more cups flour
Put buttermilk and water in mixing bowl, add oil, salt, sugar and about 4-5 cups of flour. Beat until smooth. Add
soda and eggs, beating well' .Add yeast and enough more flour to make an elastic dough, do not get it to stiff. Let
rise, mix down then let rise one more time before forming into loaves. Makes 4 large or 5 smaller loves. Bake in 350*
oven about 40 to45 minutes or until nicely browned.. Let rise in pans before baking.
.
2\3 cup oils
2 1\2 tablespoon salt
1\2 cup sugar
1 teaspoon baking soda
2 eggs
2 cups water
3 tablespoons yeast dissolved in 1\2 cup warm water
12 or more cups flour
Put buttermilk and water in mixing bowl, add oil, salt, sugar and about 4-5 cups of flour. Beat until smooth. Add
soda and eggs, beating well' .Add yeast and enough more flour to make an elastic dough, do not get it to stiff. Let
rise, mix down then let rise one more time before forming into loaves. Makes 4 large or 5 smaller loves. Bake in 350*
oven about 40 to45 minutes or until nicely browned.. Let rise in pans before baking.
.
Carob Rye
Bread
2
packages yeast
1\2 cup warm water
1\2 teaspoon sugar
3\4 cup evaporated milk
3\4 cup warm water
2 cups rye flour
2 3\4 cup flour
1 tablespoon salt
3 tablespoons brown sugar
1 tablespoon vegetable oil
1\4 cup carob powder
2 tablespoons caraway seeds
Dissolve yeast in 1\2 cup of warm water with the 1\2 tea of sugar. In a bowl put milk, warm water salt
vegetable oil, brown sugar and carob powder. Mix well then add rest of ingredients including yeast, blend
until smooth and elastic. Let rise until doubled in size. Mix down, then divide into two round loaves. Put on cookie
sheet. Let rise 35-40 minutes then bake in 350* oven until done. About 40 to 45 minutes.
.
1\2 cup warm water
1\2 teaspoon sugar
3\4 cup evaporated milk
3\4 cup warm water
2 cups rye flour
2 3\4 cup flour
1 tablespoon salt
3 tablespoons brown sugar
1 tablespoon vegetable oil
1\4 cup carob powder
2 tablespoons caraway seeds
Dissolve yeast in 1\2 cup of warm water with the 1\2 tea of sugar. In a bowl put milk, warm water salt
vegetable oil, brown sugar and carob powder. Mix well then add rest of ingredients including yeast, blend
until smooth and elastic. Let rise until doubled in size. Mix down, then divide into two round loaves. Put on cookie
sheet. Let rise 35-40 minutes then bake in 350* oven until done. About 40 to 45 minutes.
.
Community
Sourdough Bread
Make the starter:
3\4 cup sugar
3 tablespoons instant potato flakes
1 cup luke warm water
Make the bread:
1 cup sourdough starter
1 tablespoon sugar
1 tablespoon salt
1\4 cup vegetable oil
1 1\2 cup lukewarm water
6 cups flour or less
Feed the Starter;
2 tablespoons sugar
3 tablespoons instant potato flakes
1 cup luke warm water
Mix all ingredients. Put in warm place for 5-6 days or more, stir every day 1 time.
Mix together in large bowl, adding flour 1 cup at a time. After last 2 cups of flour have been
added dough will be stiff and somewhat sticky. Place dough in another bowl that has been lightly
oiled, turn to coat dough. Cover with plastic wrap and let stand at room temperature 8 hours or
overnight. Punch down and divide and form into three loves. Place in greased loaf pans and
brush with melted butter. Let rise several hours{ dough rises slowly} Cover loosely with foil.
Bake on bottom rack of oven, in preheated 350* oven 30-45 minutes. Remove from pans and
cool on wire racks.
Stir the feed ingredients into starter and let set 12-24 hours before putting in refrigerator.
.
Corn Bread
1
can large evaporated milk
2 eggs
1\2 cup cooking oil
1 3\4 cup flour
3\4 cup cornmeal
1\2 teaspoon salt
2 teaspoons baking powder
3\4 cup sugar
Mix milk, eggs and oil together. Whip with wire wisk. Add rest of ingredients, bake in greased 9+13
pan in a 350* oven for 20 to25 minutes.
.
2 eggs
1\2 cup cooking oil
1 3\4 cup flour
3\4 cup cornmeal
1\2 teaspoon salt
2 teaspoons baking powder
3\4 cup sugar
Mix milk, eggs and oil together. Whip with wire wisk. Add rest of ingredients, bake in greased 9+13
pan in a 350* oven for 20 to25 minutes.
.
Crepes
Eldon Hansen
3 eggs
1\2 cup milk
1\2 cup water
3-4 tablespoons melted butter
3\4 cup flour
1\2 teaspoon salt
Combine all ingredients in blender container, blend about 1 minute. Scrape down sides with
spatula, blend about 30 seconds. Refrigerate about 1 hour. To cook heat omelet pan on medium
high, just hot enough to sizzle a drop of water. Brush pan lightly with melted butter. Pour just
enough batter to cover bottom of pan, tipping and tilting to more quickly cover bottom. If crepes have
holes, add a drop or two of batter to cover. Cook until lightly brown on bottom and dry on top. Remove
from pan and stack on plate. Makes about 12 crepes.
.
Crescent Rolls
1 package yeast
1\2 cup warm milk
1\4 cup sugar
1\2 cup butter or margarine
2 eggs
3 1\4 cup flour
1 teaspoon salt
Dissolve yeast in warm milk, add sugar. Add 1 cup flour and salt, rest 5 minutes. Gradually add eggs
and butter. Beat until smooth, gradually add rest of flour. Cover and let rise 1 1\2 hours. Punch down,
let rise 40 minutes. Punch down remove from bowl and let rest about 10 minutes. Roll out dough, make
into crescent rolls. Let rise and bake 20 minutes in a 375* oven.
.
Dillie Bread
Grandma Rea
Dodds
1\4 cup warm water
1 cup cream style cottage cheese
1 package yeast
2 tablespoons sugar
2 tablespoons minced onions
1\4 cup butter
2 teaspoons dill seeds
1 teaspoon salt
1\2 teaspoon baking soda
1 unbeaten egg
2 1\4 to 2 1\2 cup flour
Soften yeast in warm water, add cottage cheese, sugar, minced onion, butter, dill seed, salt and
soda. Add egg to yeast mixture. Add enough flour to make a soft dough, Drop dough on greased pan
and bake in 375* oven until brown.
1\4 cup warm water
1 cup cream style cottage cheese
1 package yeast
2 tablespoons sugar
2 tablespoons minced onions
1\4 cup butter
2 teaspoons dill seeds
1 teaspoon salt
1\2 teaspoon baking soda
1 unbeaten egg
2 1\4 to 2 1\2 cup flour
Soften yeast in warm water, add cottage cheese, sugar, minced onion, butter, dill seed, salt and
soda. Add egg to yeast mixture. Add enough flour to make a soft dough, Drop dough on greased pan
and bake in 375* oven until brown.
Dinner Rolls
or Sweet Rolls
1 1\2 package yeast
1\4 cup warm water
3 cups cold milk
1 cup hot milk
1 cup mashed potatoes
1\2 cup sugar
1\2 cup shortening
1 tablespoon salt
12 cups flour
Dissolve yeast in warm water. Set aside. Combine hot milk, cold milk, potatoes, sugar and salt.
Add about six cups of flour and yeast, beat until smooth.
add remaining flour to make medium soft dough. Let knead about 10 minutes. Let rise
until double, Punch down, let rise again. Divide dough into two portions then form into
rolls.
Cinnamon Rolls;
Cut dough with glass. make each portion into oblong shape, roll in butter and dip in cinnamon sugar
mixture [1 cup sugar, 1 tablespoon cinnamon]. Twist around fingers and place in greased muffin tins.
Let rise until double and bake in 400* oven 10-12 minutes or until lightly browned.
Dr. Stringham
Rolls (Gerta)
2 cups scalded milk
8 tablespoons sugar
4 tablespoons shortening
2 teaspoons salt
2 packages yeast
1\2 cup warm water
5 cups flour
1 egg
Combine milk sugar, shortening and salt, let cool. Add egg, yeast that has been dissolved in warm water.
Add two cups of flour, beat well. Add 3 additional cups of flour to make soft dough. Knead well, let
rise until double in size. Cut out rolls. Let rise then bake in 375* oven until nicely browned.
.
Feather Wheat
Rolls
2
packages yeast
1\2 cup warm water
1 tablespoon sugar
1\3 cup Wesson oils
1 cup luke warm milk
2 teaspoons salt
1\3 cup brown sugar
4 1\2 to 5 cups whole wheat flour
Add yeast to 1\2 cup warm water with sugar. Let stand about 20 minutes. Add yeast warm milk
salt, oil and brown sugar, add 4 1\2 to 5 cups of flour. Place in refrigerator overnight. Shape into
rolls, let rise 1 hour then bake in 375* oven until done.
.
1\2 cup warm water
1 tablespoon sugar
1\3 cup Wesson oils
1 cup luke warm milk
2 teaspoons salt
1\3 cup brown sugar
4 1\2 to 5 cups whole wheat flour
Add yeast to 1\2 cup warm water with sugar. Let stand about 20 minutes. Add yeast warm milk
salt, oil and brown sugar, add 4 1\2 to 5 cups of flour. Place in refrigerator overnight. Shape into
rolls, let rise 1 hour then bake in 375* oven until done.
.
Freezer
Braided Nut Roll
5
1\2-6 1\2 cup unsifted flour
3\4 cup sugar
1 tablespoon salt
3 packages yeast
1\2 cup softened margarine
1 cup very warm tap water
3 room temp. eggs
Ready-to-spread frosting
Walnut Filling
2 1\4 cup ground walnuts
6 tablespoons sugar
9 tablespoons butter
1 teaspoon vanilla extract
Prepare walnut filling and refrigerate until ready to use. Mix 1 1\4 cup flour, sugar, salt and yeast
Add margarine, gradually add tap water and eggs. Beat with electric mixer two minutes at medium
speed. Beat in enough more flour to make soft dough. Turn out onto a lightly floured board, knead
until smooth and elastic 8-10 minutes. Divide dough into three equal parts. Roll one piece into 9-15
rectangles. Cut into 3 strips. Spread each strip with 1\3 0f 1\3 of walnut filling, seal edges and ends
firmly, forming long filled ropes. Braid ropes together, pinch ends to seal. Tuck underneath. Place on
greased baking sheet. Place in freezer after covering tightly with plastic wrap. To use. remove from
freezer, remove plastic wrap. Cover loosely, let rise about 2 1\2 hours or more until double in size.
Bake in 375* oven 15-20 minutes until nicely browned. Frost.
3\4 cup sugar
1 tablespoon salt
3 packages yeast
1\2 cup softened margarine
1 cup very warm tap water
3 room temp. eggs
Ready-to-spread frosting
Walnut Filling
2 1\4 cup ground walnuts
6 tablespoons sugar
9 tablespoons butter
1 teaspoon vanilla extract
Prepare walnut filling and refrigerate until ready to use. Mix 1 1\4 cup flour, sugar, salt and yeast
Add margarine, gradually add tap water and eggs. Beat with electric mixer two minutes at medium
speed. Beat in enough more flour to make soft dough. Turn out onto a lightly floured board, knead
until smooth and elastic 8-10 minutes. Divide dough into three equal parts. Roll one piece into 9-15
rectangles. Cut into 3 strips. Spread each strip with 1\3 0f 1\3 of walnut filling, seal edges and ends
firmly, forming long filled ropes. Braid ropes together, pinch ends to seal. Tuck underneath. Place on
greased baking sheet. Place in freezer after covering tightly with plastic wrap. To use. remove from
freezer, remove plastic wrap. Cover loosely, let rise about 2 1\2 hours or more until double in size.
Bake in 375* oven 15-20 minutes until nicely browned. Frost.
French Bread
2
1\2 cup warm water
1 1\2 tablespoon yeast
1 1\2 tablespoon sugar
1 1\2 tablespoon shortening
2 1\4 teaspoon salt
6 cups flour
Mix all ingredients in mixer with kneading hook, let stand for 10 minutes, mix down again, do this six
times. Divide dough into two loves, Roll dough out to a rectangle. Roll up, tucking in ends, set on
cookie sheet that has been sprinkled lightly with corn meal, seam side down. Let raised about half,
Brush with a beaten egg, On an angle slash with a sharp knife and then sprinkle with sesame seeds. Finish
rising then bake in a 350* oven until browned 30_40 minutes.
1 1\2 tablespoon yeast
1 1\2 tablespoon sugar
1 1\2 tablespoon shortening
2 1\4 teaspoon salt
6 cups flour
Mix all ingredients in mixer with kneading hook, let stand for 10 minutes, mix down again, do this six
times. Divide dough into two loves, Roll dough out to a rectangle. Roll up, tucking in ends, set on
cookie sheet that has been sprinkled lightly with corn meal, seam side down. Let raised about half,
Brush with a beaten egg, On an angle slash with a sharp knife and then sprinkle with sesame seeds. Finish
rising then bake in a 350* oven until browned 30_40 minutes.
Fry Bread
Vivian Swapp
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
Warm water to make dough consistency
Roll out dough on floured board as thin as possible, then stretch, making sure not to pull and make
holes. Fry in hot lard. Drain on paper towels and put filling of choice on top. Cooked beans, butter
and honey etc.
Hamburger Buns
3
cups lukewarm water
2 tablespoons yeast
2\3 cup sugar
2\3 cup vegetable oil
2\3 cup powdered milk
1 tablespoon salt
2 eggs
9-10 cups flour
Bosch mixer directions;
Combine all ingredients in mixer, mix thoroughly. Turn off mixture and let stand 10 minutes.
Turn on mixer and mix for 5 minutes. Put dough in a large greased bowl. Knead a few minutes
until smooth, turn smooth side up. Cover and let rise until double in bulk. Turn out on lightly
floured surface and roll about1\2 inch thick. For small hamburger buns, cut with a small biscuit cutter or
tomato paste can, with both ends cut out. Place on lightly greased cookie sheet and let rise
30-60 minutes. Bake in 350* oven about 10 minutes or until lightly browned. For regular sized
buns use larger cutter. [ Can spread buns with a mixture of 1 cup mayonnaise and1 tablespoon
of mustard for other fillings].
.
2 tablespoons yeast
2\3 cup sugar
2\3 cup vegetable oil
2\3 cup powdered milk
1 tablespoon salt
2 eggs
9-10 cups flour
Bosch mixer directions;
Combine all ingredients in mixer, mix thoroughly. Turn off mixture and let stand 10 minutes.
Turn on mixer and mix for 5 minutes. Put dough in a large greased bowl. Knead a few minutes
until smooth, turn smooth side up. Cover and let rise until double in bulk. Turn out on lightly
floured surface and roll about1\2 inch thick. For small hamburger buns, cut with a small biscuit cutter or
tomato paste can, with both ends cut out. Place on lightly greased cookie sheet and let rise
30-60 minutes. Bake in 350* oven about 10 minutes or until lightly browned. For regular sized
buns use larger cutter. [ Can spread buns with a mixture of 1 cup mayonnaise and1 tablespoon
of mustard for other fillings].
.
Hard Rolls
1
1\2 cup boiling water
1\4 square butter
1 tablespoon salt
2 tablespoons sugar
2 packages yeast
6 cups flour
Pour boiling water over butter, salt and sugar. Let cool then add yeast and flour. Let rise then
form into large rolls. Let rise until light. Brush with egg wash, add sesame seeds if disired.
Bake in 375* oven until nicely browned.
.
1\4 square butter
1 tablespoon salt
2 tablespoons sugar
2 packages yeast
6 cups flour
Pour boiling water over butter, salt and sugar. Let cool then add yeast and flour. Let rise then
form into large rolls. Let rise until light. Brush with egg wash, add sesame seeds if disired.
Bake in 375* oven until nicely browned.
.
Hot Rolls [ No
Kneading]
2
yeast cakes or packages
1\4 cup warm water
1 cup scalded milk
1\2 cup shortening
1\2 teaspoon salt
2 eggs well beaten
3 tablespoons sugar
3 cups flour
Soften yeast in warm water. Put shortening in hot milk to melt then cool. Add eggs, sugar, salt and
two cups of flour. Beat well, then add yeast and rest of flour. Beat well again, let rise 1 hour. Spoon
into greased muffin tins. Sprinkle on top a mixture of 1\4 cup sugar and 1 teaspoon of cinnamon. Let
rise to top of muffin tins. Bake in a 400* oven for 10-12 minutes. Makes 16 large rolls or 24 small ones.
.
1\4 cup warm water
1 cup scalded milk
1\2 cup shortening
1\2 teaspoon salt
2 eggs well beaten
3 tablespoons sugar
3 cups flour
Soften yeast in warm water. Put shortening in hot milk to melt then cool. Add eggs, sugar, salt and
two cups of flour. Beat well, then add yeast and rest of flour. Beat well again, let rise 1 hour. Spoon
into greased muffin tins. Sprinkle on top a mixture of 1\4 cup sugar and 1 teaspoon of cinnamon. Let
rise to top of muffin tins. Bake in a 400* oven for 10-12 minutes. Makes 16 large rolls or 24 small ones.
.
Ice Box Rolls
Rea Dodds
2 packages yeast
3\4 cup shortening
1\4 cup sugar
1 tablespoon salt
1 1\2 cup hot water or milk
4 eggs
6 cups flour or more
Add yeast to 1\2 cup warm water. Pour hot water or milk over shortening, add sugar and salt.
Add 3 or 4 cups of flour and beat well, add eggs and yeast. Add rest of flour until a soft dough
forms. Put in refrigerator until dough is cold. Roll out cut into rolls, Put on a greased roll pan
then let rise and bake.
I use butter to dip the rolls in and fold for parker house rolls.
2 packages yeast
3\4 cup shortening
1\4 cup sugar
1 tablespoon salt
1 1\2 cup hot water or milk
4 eggs
6 cups flour or more
Add yeast to 1\2 cup warm water. Pour hot water or milk over shortening, add sugar and salt.
Add 3 or 4 cups of flour and beat well, add eggs and yeast. Add rest of flour until a soft dough
forms. Put in refrigerator until dough is cold. Roll out cut into rolls, Put on a greased roll pan
then let rise and bake.
I use butter to dip the rolls in and fold for parker house rolls.
Italian Bread
Sticks
2\3
cup warm water
1 package yeast
1 teaspoon salt
1 tablespoon sugar
1\4 cup shortening
2 cups flour
Dissolve yeast in warm water. Add salt, sugar, shortening and half of flour Beat until smooth. Knead in
rest of flour. Let rise 1 hour. Divide dough in half. Cut each half into 24 pieces, roll each piece into
pencil shape. Place on greased cookie sheet 1 inch apart. Brush with beaten egg with 1 teaspoon water
added. Sprinkle with coarse salt, corn meal, poppy seed or sesame seed. Let rise 20-25 minutes. Bake
in 400* oven until lightly brown.
1 package yeast
1 teaspoon salt
1 tablespoon sugar
1\4 cup shortening
2 cups flour
Dissolve yeast in warm water. Add salt, sugar, shortening and half of flour Beat until smooth. Knead in
rest of flour. Let rise 1 hour. Divide dough in half. Cut each half into 24 pieces, roll each piece into
pencil shape. Place on greased cookie sheet 1 inch apart. Brush with beaten egg with 1 teaspoon water
added. Sprinkle with coarse salt, corn meal, poppy seed or sesame seed. Let rise 20-25 minutes. Bake
in 400* oven until lightly brown.
Lion House
Dinner Rolls
2 cups warm water
2\3 cup nonfat dry milk
2 tablespoons active dry yeast
1\4 cup sugar or honey
2 1\2 teaspoon salt
1\3 cup butter shortening or margarine
1 egg
4 1\2-5 cups flour
1 tablespoon vegetable oil
In a large bowl of electric mixer, combine water and dry milk powder, stirring until milk dissolves.
Add yeast, sugar, salt, butter, eggs, and two cups of flour. Mix for 2 minutes until smooth. Mix
in rest of flour 1\2 cup at a time until dough is soft but not sticky and not stiff. Cover with plactic
wrap and let rise until double in size. Place dough on floured board, roll out and shape as desired.
Place on greased pan or parchment paper let rise until doubled. Bake in 375* oven 15-20 minutes.
Brush with melted butter.
Milk and Honey
White Bread
1
package yeast
2 1\2 cup warm milk
1\3 cup honey
2 teaspoons salt
8--8 1\2 cup all-purpose flour
n a large mixing bowl, dissolve yeast in warm milk. Add honey, butter, salt and 5 cups of flour, beat
until smooth. Add enough remaining flout to form a soft dough. Turn out onto a floured board, knead
until smooth and elastic. 6-8 minutes. Put in greased bowl, turning once to grease top. Let rise until
double in size. Punch dough down and form into two loves. Place in greased tins, cover and let rise
until almost double, about 30 minutes. Bake in a 375* oven 30-35 minutes, or until golden brown.
Remove from pans and let cool on wire racks.
.
2 1\2 cup warm milk
1\3 cup honey
2 teaspoons salt
8--8 1\2 cup all-purpose flour
n a large mixing bowl, dissolve yeast in warm milk. Add honey, butter, salt and 5 cups of flour, beat
until smooth. Add enough remaining flout to form a soft dough. Turn out onto a floured board, knead
until smooth and elastic. 6-8 minutes. Put in greased bowl, turning once to grease top. Let rise until
double in size. Punch dough down and form into two loves. Place in greased tins, cover and let rise
until almost double, about 30 minutes. Bake in a 375* oven 30-35 minutes, or until golden brown.
Remove from pans and let cool on wire racks.
.
Monkey Bread
Sherii Brasier
2 cups water warm
1\2 cup sugar
1 tablespoon salt
1 tablespoon yeast
Mix together, set until sponge
2 beaten eggs add to yeast mixture
3 cups flour
1 tablespoon oils
4 cups flour sifted
Mix flour oil and the rest of flour, until a smooth dough forms. let rise until double. Punch down and
let rise again. Melt one cube butter in bottom of Bundt pan, put half in bowl. Roll dough out and
cut in two inch circles, place sideways in Bundt pan after dipping in butter. side by side until Bundt
pan is full. Let rise until double and bake in 375* oven for 30 minutes, or until very golden brown.
Old-Fashioned
Corn Fritters
3
eggs
2 cups whole kernel corn [frozen may be used
1\4 cup flour
1\4 cup melted butter
Salt
1\4 cup vegetable oil
Maple Syrup
In a bowl, beat eggs, add corn and 1 tablespoon butter. Add salt to taste. Pour 2
tablespoons of the oil and 1 1\2 tablespoon of the butter in frying pan over medium heat,
When hot drop batter in pan in a couple of tablespoons. Cook until bottoms are well
browned and tops look slightly dry, turn and cook bottoms. Lift from the pan and keep
warm as you cook the rest of batter. Serve with warm maple syrup.
2 cups whole kernel corn [frozen may be used
1\4 cup flour
1\4 cup melted butter
Salt
1\4 cup vegetable oil
Maple Syrup
In a bowl, beat eggs, add corn and 1 tablespoon butter. Add salt to taste. Pour 2
tablespoons of the oil and 1 1\2 tablespoon of the butter in frying pan over medium heat,
When hot drop batter in pan in a couple of tablespoons. Cook until bottoms are well
browned and tops look slightly dry, turn and cook bottoms. Lift from the pan and keep
warm as you cook the rest of batter. Serve with warm maple syrup.
4
1\2 to 5 cups plus 1 tablespoon flour
3\4 cup mashed potatoes at room temp.
3 tablespoons sugar
2 packages dry yeast
2 teaspoons salt
1 1\2 cup water reserved from boiling potatoes
3 tablespoons butter or margarine
1 cup whole wheat flour
In large mixing bowl, combine 1 1\2 cups flour, mashed potato, dry yeast , sugar and
salt. Heat water and butter until very warm. Gradually add to dry ingredients. Beat 2 minutes
at medium speed. Beat with high speed several more minutes. Stir in whole wheat flour. Add
enough remaining flour to make soft dough, knead until smooth and elastic. Let rise in bowl until
double in size. Beat dough down, divide into two equal parts. Roll out, pinch seam and ends to seal
Place on greased cookie sheet. Flatten slightly. Cover and let rise until double in size. With sharp
knife cut three slashed on top of each loaf. Sprinkle each loaf with flour. Bake at 400* oven for about
25-35 minutes or until done.
3\4 cup mashed potatoes at room temp.
3 tablespoons sugar
2 packages dry yeast
2 teaspoons salt
1 1\2 cup water reserved from boiling potatoes
3 tablespoons butter or margarine
1 cup whole wheat flour
In large mixing bowl, combine 1 1\2 cups flour, mashed potato, dry yeast , sugar and
salt. Heat water and butter until very warm. Gradually add to dry ingredients. Beat 2 minutes
at medium speed. Beat with high speed several more minutes. Stir in whole wheat flour. Add
enough remaining flour to make soft dough, knead until smooth and elastic. Let rise in bowl until
double in size. Beat dough down, divide into two equal parts. Roll out, pinch seam and ends to seal
Place on greased cookie sheet. Flatten slightly. Cover and let rise until double in size. With sharp
knife cut three slashed on top of each loaf. Sprinkle each loaf with flour. Bake at 400* oven for about
25-35 minutes or until done.
Peanut Banana
Toasting Bread
2
packages yeast
1\3 cup warm water
3\4 cup peanut butter
1\2 cup brown sugar firmly packed
1 egg
1 cup milk scalded and cooled
1 1\2 teaspoon salt
6-7 cups flour
Add all ingredients except flour in mixing bowl, beat until blended. Add flour and beat
until a soft dough forms. Let rise then form into loaves, let rise again then bake in a 350*
oven for 35-40 minutes.
1\3 cup warm water
3\4 cup peanut butter
1\2 cup brown sugar firmly packed
1 egg
1 cup milk scalded and cooled
1 1\2 teaspoon salt
6-7 cups flour
Add all ingredients except flour in mixing bowl, beat until blended. Add flour and beat
until a soft dough forms. Let rise then form into loaves, let rise again then bake in a 350*
oven for 35-40 minutes.
Pizza Crust
Recipe
Terry Mofitt
1 cup warm water
1 package yeast
1 tablespoon sugar
1\2 teaspoon salt
2 tablespoons peanut oil
2-2 3\4 cup flour
Put yeast in warm water, let proof. Add rest of ingrediences and let rise.
Roll out on pizza pan and let rest 10-15 minutes. Top with your favorite
topping and bake in 425* oven 20-25 minutes.
.
1 cup warm water
1 package yeast
1 tablespoon sugar
1\2 teaspoon salt
2 tablespoons peanut oil
2-2 3\4 cup flour
Put yeast in warm water, let proof. Add rest of ingrediences and let rise.
Roll out on pizza pan and let rest 10-15 minutes. Top with your favorite
topping and bake in 425* oven 20-25 minutes.
.
Potato Puff
rolls
1
cup milk scalded
1 package yeast 1 tablespoon
1\2 cup warm water
2\3 cup soft shortening
1\2 cup sugar
1 1\2 teaspoon salt
2 beaten eggs
1 cup mashed potatoes
6 cups flour [about]
1\2 cup melted butter
1\2 cup parmesan cheese or more
Scald milk, set aside to cool. Dissolve yeast in warm water. Cream shortening, sugar and salt, blend in
beaten eggs and potatoes. Add yeast and cooled milk, add two cups of flour, beat until smooth. Add
remaining flour and knead thoroughly. Let rise until double, punch down, let rise again. Break off small
pieces of dough, dip in softened butter then into grated Parmesan Cheese. Cover and let rise. Bake in
400* oven for about 20 minutes.
1 package yeast 1 tablespoon
1\2 cup warm water
2\3 cup soft shortening
1\2 cup sugar
1 1\2 teaspoon salt
2 beaten eggs
1 cup mashed potatoes
6 cups flour [about]
1\2 cup melted butter
1\2 cup parmesan cheese or more
Scald milk, set aside to cool. Dissolve yeast in warm water. Cream shortening, sugar and salt, blend in
beaten eggs and potatoes. Add yeast and cooled milk, add two cups of flour, beat until smooth. Add
remaining flour and knead thoroughly. Let rise until double, punch down, let rise again. Break off small
pieces of dough, dip in softened butter then into grated Parmesan Cheese. Cover and let rise. Bake in
400* oven for about 20 minutes.
Potato Dinner
Rolls
2
packages yeast
1\4 cup warm water
3 cups cold milk
1 cup hot milk
1 cup mashed potatoes
1\2 cup sugar
1\2 cup shortening
1 tablespoon salt
12 cups flour
Dissolve yeast in warm water. Combine cold milk, hot milk, potatoes, sugar, salt and 6 cups
of flour. Beat until smooth. Add remaining flour to make moderately stiff dough. Knead 10 minutes
Let rise until double in bulk, punch down, let rise again. Form into rolls and butter tops. let rise. Bake in 400*
oven 10-12 minutes or until golden brown.
1\4 cup warm water
3 cups cold milk
1 cup hot milk
1 cup mashed potatoes
1\2 cup sugar
1\2 cup shortening
1 tablespoon salt
12 cups flour
Dissolve yeast in warm water. Combine cold milk, hot milk, potatoes, sugar, salt and 6 cups
of flour. Beat until smooth. Add remaining flour to make moderately stiff dough. Knead 10 minutes
Let rise until double in bulk, punch down, let rise again. Form into rolls and butter tops. let rise. Bake in 400*
oven 10-12 minutes or until golden brown.
Red Lobster
Cheese Garlic Biscuits
2 cups Biscuit baking mix
2\3 cup milk
1\2 cup shredded cheddar cheese
1\4 cup melted butter or margarine
1\4 to 1\2 teaspoon garlic powder
Heat oven to 450*. Combine baking mix, milk and cheese. Beat vigorously for 30 seconds
Drop dough in spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes or until golden
brown. Combine butter and garlic powder. Brush over warm biscuits, before removing from
cookie sheet. Serve warm. Makes 10-12 biscuits.
.
Refrigerator
Rolls
Grandma Rea
Dodds
2 packages yeast
1\2 cup warm water
3\4 cup shortening
1\4 cup sugar
1 tablespoon salt
1 1\2 cup milk or water
4 eggs
6 cups flour or more
Mix yeast with1\2 cup water and set aside to proof. Mix hot milk or water with shortening, sugar and
salt. Mix about 3 cups of flour, beat until smooth. Add yeast and mix well. Add 1 cup more of flour and
the eggs, one at a time, beat well then add enough more flour until a soft dough is formed. Put in
refrigerator over night. Next morning roll out and form into parker house rolls. I use butter to dip them
in. Let rise until light then bake in a 375* oven until nicely browned.
Reuben Sandwich
2 packages yeast
1\2 cup warm water
3\4 cup shortening
1\4 cup sugar
1 tablespoon salt
1 1\2 cup milk or water
4 eggs
6 cups flour or more
Mix yeast with1\2 cup water and set aside to proof. Mix hot milk or water with shortening, sugar and
salt. Mix about 3 cups of flour, beat until smooth. Add yeast and mix well. Add 1 cup more of flour and
the eggs, one at a time, beat well then add enough more flour until a soft dough is formed. Put in
refrigerator over night. Next morning roll out and form into parker house rolls. I use butter to dip them
in. Let rise until light then bake in a 375* oven until nicely browned.
Reuben Sandwich
1\4
cup mayonnaise
1 tablespoon tomato-based chili sauce
8 slices russian or sourdough bread from oval loaf
1\2 pound thinly sliced corned beef cooked
8 ounces thinly sliced swiss cheese
1 cup well drained sauerkraut
Butter or margarine room temperature
In a small bowl, stir together mayo, and chili sauce. Spread about 2 teaspoons on each slice of
bread.
To assemble each sandwich, place 1\4 of the corned beef on one slice of bread and 1\4 of the
cheese on the other; cover corn beef with 1\4 cup of the sauerkraut. Close sandwiches and spread
outside surface with butter. Place sandwiches a few at a time in a wide frying pan. Cook over medium
high heat, turning once, until cheese is melted and sandwiches are heated through, Makes 4 servings.
.
1 tablespoon tomato-based chili sauce
8 slices russian or sourdough bread from oval loaf
1\2 pound thinly sliced corned beef cooked
8 ounces thinly sliced swiss cheese
1 cup well drained sauerkraut
Butter or margarine room temperature
In a small bowl, stir together mayo, and chili sauce. Spread about 2 teaspoons on each slice of
bread.
To assemble each sandwich, place 1\4 of the corned beef on one slice of bread and 1\4 of the
cheese on the other; cover corn beef with 1\4 cup of the sauerkraut. Close sandwiches and spread
outside surface with butter. Place sandwiches a few at a time in a wide frying pan. Cook over medium
high heat, turning once, until cheese is melted and sandwiches are heated through, Makes 4 servings.
.
Russian Black
Bread
1
3\4 cup rye flour
1 3\4 cup flour
1 tablespoon brown sugar
1 teaspoon salt
1 cup all bran cereal
1 tablespoon caraway seed crushed
1\2 teaspoon fennel seed crushed
1 1\2 teaspoon instant coffee powder
1 package yeast
1 1\4 cup warm water
2 tablespoons cider vinegar
3 tablespoons dark molasses
1\2 square unsweetened chocolate
3 tablespoons butter
In a large mixing bowl combine 1\2 cup rye flour, 3\4 cup white flour, brown sugar, salt, cereal
spices, coffee and yeast. Stir until well mixed. Heat water, vinegar, molasses, chocolate and
butter togrther until quite warm. Add to dry ingrediences. Beat two minutes, add rest of flour. Mix
until smooth and elastic. Let rise for 1 1\2 hours. Shape into a round loaf, sprinkle caraway seed
on surface. Let rise about 45 minutes. Bake in 350* oven about 45-50 minutes Brush top with
melted butter. Good served with cream cheese
1 3\4 cup flour
1 tablespoon brown sugar
1 teaspoon salt
1 cup all bran cereal
1 tablespoon caraway seed crushed
1\2 teaspoon fennel seed crushed
1 1\2 teaspoon instant coffee powder
1 package yeast
1 1\4 cup warm water
2 tablespoons cider vinegar
3 tablespoons dark molasses
1\2 square unsweetened chocolate
3 tablespoons butter
In a large mixing bowl combine 1\2 cup rye flour, 3\4 cup white flour, brown sugar, salt, cereal
spices, coffee and yeast. Stir until well mixed. Heat water, vinegar, molasses, chocolate and
butter togrther until quite warm. Add to dry ingrediences. Beat two minutes, add rest of flour. Mix
until smooth and elastic. Let rise for 1 1\2 hours. Shape into a round loaf, sprinkle caraway seed
on surface. Let rise about 45 minutes. Bake in 350* oven about 45-50 minutes Brush top with
melted butter. Good served with cream cheese
Rye Bread
1
package yeast or 1 tablespoon
1\4 cup warm water
2 teaspoons sugar
1\4 cup sugar
1\4 cup molasses
1 teaspoon salt rounded
2 tablespoons shortening
1 1\2 cup hot water
2 1\2 cup rye flour
1 tablespoon caraway seed
3 cups white flour or a little more
1 teaspoon anise seeds
Dissolve yeast in warm water with 2 teaspoons sugar. In mixer bowl combine sugar, molasses, salt
shortening and hot water. Stir until sugar is dissolved. Cool until luke warm, add rye flour, beat well.
Add yeast, anise seed and caraway seed. MIX well. add all purpose flour, mix until well blended.
Cover and let rise 10 minutes. Knead well. Put in greased bowl, cover and let rise. Punch down.shape
into 2 large or 3 smaller loves. Let rise until double in size. Poke holes in each loaf. Bake at 375
35-45 minutes.
.
1\4 cup warm water
2 teaspoons sugar
1\4 cup sugar
1\4 cup molasses
1 teaspoon salt rounded
2 tablespoons shortening
1 1\2 cup hot water
2 1\2 cup rye flour
1 tablespoon caraway seed
3 cups white flour or a little more
1 teaspoon anise seeds
Dissolve yeast in warm water with 2 teaspoons sugar. In mixer bowl combine sugar, molasses, salt
shortening and hot water. Stir until sugar is dissolved. Cool until luke warm, add rye flour, beat well.
Add yeast, anise seed and caraway seed. MIX well. add all purpose flour, mix until well blended.
Cover and let rise 10 minutes. Knead well. Put in greased bowl, cover and let rise. Punch down.shape
into 2 large or 3 smaller loves. Let rise until double in size. Poke holes in each loaf. Bake at 375
35-45 minutes.
.
Shirley's
Rolls
Shitley Jean
Tyler
2 tablespoons yeast
1 cup warm water
2 teaspoons sugar
Add together and let proof.
2 cups warm milk
1 cube butter
1\2 cup sugar
1-1\2 tablespoons salt
3 eggs
Flour enough to make a soft dough
While dough is proofing, put rest of ingredients , with just 2-3 cups of flour in a mixing bowl and beat
until smooth. Add yeast and enough flour to make soft dough. Not sticky. Mix until smooth, then let
rise until double in size. Mix down then roll out on lightly floured surface and form or cut out into rolls
of choice, Bake in 350* oven until lightly browned.
.
2 tablespoons yeast
1 cup warm water
2 teaspoons sugar
Add together and let proof.
2 cups warm milk
1 cube butter
1\2 cup sugar
1-1\2 tablespoons salt
3 eggs
Flour enough to make a soft dough
While dough is proofing, put rest of ingredients , with just 2-3 cups of flour in a mixing bowl and beat
until smooth. Add yeast and enough flour to make soft dough. Not sticky. Mix until smooth, then let
rise until double in size. Mix down then roll out on lightly floured surface and form or cut out into rolls
of choice, Bake in 350* oven until lightly browned.
.
Six Week
Bran-date Muffins
3\4
cup butter or margarine
1 cup sugar
4 eggs
5 cups flour
3 cups all-bran
2 cups 40 percent all-bran flakes
1 teaspoon salt
5 teaspoons baking soda
1 quart buttermilk
1 cup cut-up dates
1 cup chopped walnuts
Cream butter and sugar, add eggs one at a time, beating well after each addition. Blend and set
aside bran, bran flakes and salt. Dissolve soda in buttermilk, add alternately with dry ingrediences
to creamed mixture. Add dates and nuts. Bake in greased muffin tins at 375* 12-15 minutes.
Store in covered bowl in refrigerator up to six weeks.
.
1 cup sugar
4 eggs
5 cups flour
3 cups all-bran
2 cups 40 percent all-bran flakes
1 teaspoon salt
5 teaspoons baking soda
1 quart buttermilk
1 cup cut-up dates
1 cup chopped walnuts
Cream butter and sugar, add eggs one at a time, beating well after each addition. Blend and set
aside bran, bran flakes and salt. Dissolve soda in buttermilk, add alternately with dry ingrediences
to creamed mixture. Add dates and nuts. Bake in greased muffin tins at 375* 12-15 minutes.
Store in covered bowl in refrigerator up to six weeks.
.
Sour Dough
Starter No. 2
2
cups lukewarm potatoes water
2 cups flour
1 tablespoon sugar
Mix to a smooth paste. Set in warm area until dough rises and doubles in
bulk.
2 cups flour
1 tablespoon sugar
Mix to a smooth paste. Set in warm area until dough rises and doubles in
bulk.
Sourdough
Muffins
1\2
cup sourdough starter
1 cup milk
1\2 teaspoon salt
2 eggs
1\3 cup sugar
1 teaspoon baking soda
3\4 cup warm water
1 3\4 cup flour
5 tablespoons shortening
Combine starter, milk, water and flour in bowl, mix until smooth. Leave out at room temp.
overnight. Next morning add eggs, sugar, salt, soda and shortening. Mix well. Bake in
greased muffin tins in 425* oven for 25 minutes.
1 cup milk
1\2 teaspoon salt
2 eggs
1\3 cup sugar
1 teaspoon baking soda
3\4 cup warm water
1 3\4 cup flour
5 tablespoons shortening
Combine starter, milk, water and flour in bowl, mix until smooth. Leave out at room temp.
overnight. Next morning add eggs, sugar, salt, soda and shortening. Mix well. Bake in
greased muffin tins in 425* oven for 25 minutes.
Sourdough
Starter and Sourdough French Bread
Starter;
1 package yeast dissolved in 1\2 cup water
2 cups flour
2 cups warm water
Sourdough French Bread;
1 cup hot water
3 tablespoons sugar
2 tablespoons butter
1 package yeast dissolved in 2 tablespoons warm water
1 1\2 cup sourdough starter
5 cups flour
2 teaspoons salt
Mix flour and water and beat until smooth, add yeast mixture. Let stand for at least 5 days at
room temp. before using. Store unused portion in refrigerator.
Sourdough French Bread;
Pour hot water over sugar and butter, cool. Add yeast, starter and salt, add 2 cups of flour, beat
until smooth. Add rest of flour, knead thoroughly. Let rise until double in size, punch down and
let rise 30 minutes. Turn out on lightly floured board and rest 10 minutes. Shape into one large
round loaf or oblong. Grease cookie sheet and dust with cornmeal. Put loaf on pan and slash
with knife. Brush with egg white beaten with 1 tablespoon water. Let rise then bake at 400*
oven for 40 or 50 minutes.
.
1 package yeast dissolved in 1\2 cup water
2 cups flour
2 cups warm water
Sourdough French Bread;
1 cup hot water
3 tablespoons sugar
2 tablespoons butter
1 package yeast dissolved in 2 tablespoons warm water
1 1\2 cup sourdough starter
5 cups flour
2 teaspoons salt
Mix flour and water and beat until smooth, add yeast mixture. Let stand for at least 5 days at
room temp. before using. Store unused portion in refrigerator.
Sourdough French Bread;
Pour hot water over sugar and butter, cool. Add yeast, starter and salt, add 2 cups of flour, beat
until smooth. Add rest of flour, knead thoroughly. Let rise until double in size, punch down and
let rise 30 minutes. Turn out on lightly floured board and rest 10 minutes. Shape into one large
round loaf or oblong. Grease cookie sheet and dust with cornmeal. Put loaf on pan and slash
with knife. Brush with egg white beaten with 1 tablespoon water. Let rise then bake at 400*
oven for 40 or 50 minutes.
.
Sourdough
Biscuits
1\2
cup sourdough starter
2 1\2 cup flour
1 cup undiluted evaporated milk
1 teaspoon salt
2 teaspoons baking powder
1\2 teaspoon baking soda
2 teaspoons sugar
Melted butter
Mix starter, milk,1 cup flour. Set out 8 hours or over night to form a sponge. When ready turn out on
floured board. Combine salt, sugar, baking powder and soda, with remaining 1\2 cup flour.
sift over top With hands mix dry ingredients into soft dough. Knead lightly. Roll out to about 1\2 inch
thick, cut. Dip in butter and place on pan. Let rise 1 hour. Bake in 375* oven 30-35 minutes. Can serve
wth Honey, Cocoanut Butter
Cream together 1 pint of honey, 1 1\2 cubes of butter, 1\2 cup cocoanut and 1 teaspoon cocoanut
extract mix well
.
2 1\2 cup flour
1 cup undiluted evaporated milk
1 teaspoon salt
2 teaspoons baking powder
1\2 teaspoon baking soda
2 teaspoons sugar
Melted butter
Mix starter, milk,1 cup flour. Set out 8 hours or over night to form a sponge. When ready turn out on
floured board. Combine salt, sugar, baking powder and soda, with remaining 1\2 cup flour.
sift over top With hands mix dry ingredients into soft dough. Knead lightly. Roll out to about 1\2 inch
thick, cut. Dip in butter and place on pan. Let rise 1 hour. Bake in 375* oven 30-35 minutes. Can serve
wth Honey, Cocoanut Butter
Cream together 1 pint of honey, 1 1\2 cubes of butter, 1\2 cup cocoanut and 1 teaspoon cocoanut
extract mix well
.
Sourdough
Starter
1
package yeast
1 quart warm water
2 tablespoons sugar
4 cups sifted flour
Put in a large crock, at least 3 quarts, add yeast, warm water, sugar and flour. Beat until smooth. Cover
let rise until light and slightly aged, 24-36 hours. Starter may be kept in refrigerator 7-10 days without attention
then it should be stirred and equal amounts of flour and water added. To keep starter, pour off amount
needed for recipe then add flour and water to remainder. ::::During the fall roundup, nights it can chill you
to the bone, so you might need to wrap starter in a blanket and take it to bed with you;;;;;;
.
1 quart warm water
2 tablespoons sugar
4 cups sifted flour
Put in a large crock, at least 3 quarts, add yeast, warm water, sugar and flour. Beat until smooth. Cover
let rise until light and slightly aged, 24-36 hours. Starter may be kept in refrigerator 7-10 days without attention
then it should be stirred and equal amounts of flour and water added. To keep starter, pour off amount
needed for recipe then add flour and water to remainder. ::::During the fall roundup, nights it can chill you
to the bone, so you might need to wrap starter in a blanket and take it to bed with you;;;;;;
.
Whipping Cream
Biscuits
2
cups self-rising flour
1 cup heavy whipping cream
Stir together until well blended, put dough out on lightly floured counter and knead 10 times.
Roll out to about 1\2 inch thickness, cut out with 2 inch cutter' makes about 12 biscuits'
place in biscuit pan close together. Bake in 450* oven about 12-14 minutes.
.
1 cup heavy whipping cream
Stir together until well blended, put dough out on lightly floured counter and knead 10 times.
Roll out to about 1\2 inch thickness, cut out with 2 inch cutter' makes about 12 biscuits'
place in biscuit pan close together. Bake in 450* oven about 12-14 minutes.
.
Whole Wheat
Bread
Combine;
5 cups hot tap water
Add;
7 cups whole wheat flour
2 tablespoons salt
2\3 cup honey
2\3 cup vegetable oil
Mix on low speed
ADD
2 tablespoons yeast
1\2 cup warm ,water add yeast
Add 1 cup whole wheat flour and yeast
4-5 cups whole wheat flour
After yeast has been added and beat until smooth, add the 4-5 cups of flour beat about 10 minutes.
Mold into loves, place into greased pans, let rise about 1\3. Bake in 350* oven 50 minutes.
.
5 cups hot tap water
Add;
7 cups whole wheat flour
2 tablespoons salt
2\3 cup honey
2\3 cup vegetable oil
Mix on low speed
ADD
2 tablespoons yeast
1\2 cup warm ,water add yeast
Add 1 cup whole wheat flour and yeast
4-5 cups whole wheat flour
After yeast has been added and beat until smooth, add the 4-5 cups of flour beat about 10 minutes.
Mold into loves, place into greased pans, let rise about 1\3. Bake in 350* oven 50 minutes.
.
Baked Sausage
and Eggs
2 pounds pork sausages
8 hard cooked eggs
1\2 cup butter
1\2 cup flour
4 cups milk
2 cans corn
2 cups bread crumbs
In saucepan melt butter, blend in flour, salt and pepper to taste. Add milk, cook stirring constantly
until mixture thickens. Put off heat and fry sausage, drain then add corn and sausage to sauce. Slice 6 eggs and put in
a greased casserole dish, Pour sauce over eggs, slice remaining eggs on top and sprinkle with
bread crumbs. Bake at 350* for 30 minutes.
No Fail
Hotcakes
1
cup flour
3\4 cup buttermilk
1\4 cup milk
1 teaspoon sugar
1\2 teaspoon salt
1\2 teaspoon baking soda
1 large egg
2 tablespoons melted butter
Beat all together and cook on hot griddle.
.
3\4 cup buttermilk
1\4 cup milk
1 teaspoon sugar
1\2 teaspoon salt
1\2 teaspoon baking soda
1 large egg
2 tablespoons melted butter
Beat all together and cook on hot griddle.
.
Quiche
Jeneal
Jorgensen
Grease Pie Plate;
1 1\2 cup grated cheddar cheese
1 pound link sausages
In Blender;
4 eggs
1 teaspoon salt
Pepper to taste
1 pint half-and-half
1\2c Original Bisquick
Place cheese in pie plate, crumble sausage over cheese. Put vegetables of choice, frozen or fresh
peas, green peppers onions, mushrooms or other's. Put on sausage. Blend rest of ingrediences and
pour over cheese etc. Bake in 350* oven 50-60 minutes.
.
Grease Pie Plate;
1 1\2 cup grated cheddar cheese
1 pound link sausages
In Blender;
4 eggs
1 teaspoon salt
Pepper to taste
1 pint half-and-half
1\2c Original Bisquick
Place cheese in pie plate, crumble sausage over cheese. Put vegetables of choice, frozen or fresh
peas, green peppers onions, mushrooms or other's. Put on sausage. Blend rest of ingrediences and
pour over cheese etc. Bake in 350* oven 50-60 minutes.
.
Sausage Egg
Skillet
1 tablespoon oils
2 cups shredded hash brown potatoes
6 eggs beaten
1 package 2 1\2 ounces ready to serve bacon cut into 1\2 inches pieces
1\3 cup sliced green onions
Salt and pepper to taste
1\2 cup sharp cheddar cheese
Chopped tomato [optional]
In a skillet on medium high heat, add oil then potatoes. Cook 8-10 minutes or until potatoes are
brown, Spread evenly over bottom of pan. Mix eggs, bacon, onion, salt and pepper in small bowl.
Pour mixture over potatoes, reduce heat to medium low; cover and cook 10 minutes or until eggs
are set. Remove from heat and sprinkle with cheese. Garnish with chopped tomatoes and addional
cheese if desired. Cut in wedges and serve.
2 cups shredded hash brown potatoes
6 eggs beaten
1 package 2 1\2 ounces ready to serve bacon cut into 1\2 inches pieces
1\3 cup sliced green onions
Salt and pepper to taste
1\2 cup sharp cheddar cheese
Chopped tomato [optional]
In a skillet on medium high heat, add oil then potatoes. Cook 8-10 minutes or until potatoes are
brown, Spread evenly over bottom of pan. Mix eggs, bacon, onion, salt and pepper in small bowl.
Pour mixture over potatoes, reduce heat to medium low; cover and cook 10 minutes or until eggs
are set. Remove from heat and sprinkle with cheese. Garnish with chopped tomatoes and addional
cheese if desired. Cut in wedges and serve.
Scrambled Egg
Casserole
Siri Manwell
8 slices white bread
2 cups grated cheddar cheese
1 1\2 cup milk
8 eggs
1 bunch green onions [ minced ]
3\4 teaspoon salt
3\4 teaspoon dry mustard
1 can cream of mushroom soup or cream of chicken
1\2 cup milk
1 1\2 pound link sausages sliced
Butter a 8+12 pan, line with bread slices. Put cheese on bread and place sausage on cheese.
Beat eggs, 1 1\2 cups milk, mustard, salt and green onions. Pour egg mixture over cheese, etc.
Put in the refrigerator over night. Next morning mix soup with 1\2 cup milk. Pour over refrigerated
mixture and bake 1 hour at 350* degrees.
Sourdough
Pancakes
Combine;
1 cup flour
2 tablespoons sugar
1 1\2 tablespoon baking powder
1\2 teaspoon salt
1\2 teaspoon baking soda
Combine;
1 beaten egg
1 cup sourdough starter
1\2 cup milk
2 tablespoons cooking oil
Stir liquid into flour mixture until well blended. Cook
1 cup flour
2 tablespoons sugar
1 1\2 tablespoon baking powder
1\2 teaspoon salt
1\2 teaspoon baking soda
Combine;
1 beaten egg
1 cup sourdough starter
1\2 cup milk
2 tablespoons cooking oil
Stir liquid into flour mixture until well blended. Cook
Candy and Goodies
Candy Coated
Pretzels
8
ounces almond bark or vanilla flavored candy coating
1\2 teaspoon peppermint extract
2-3 drops red or green food coloring [or paste]
4 ounces small pretzels
1\2 cup peppermint candies crushed
Microwave on high in medium bowl for 1-2 minutes stirring about half way through until smooth. Add
peppermint extract and food coloring, blend gently. Keep warm. Dip pretzels into coating, allow excess
to drip off. Place on wax paper and sprinkle with crushed candy.
.
1\2 teaspoon peppermint extract
2-3 drops red or green food coloring [or paste]
4 ounces small pretzels
1\2 cup peppermint candies crushed
Microwave on high in medium bowl for 1-2 minutes stirring about half way through until smooth. Add
peppermint extract and food coloring, blend gently. Keep warm. Dip pretzels into coating, allow excess
to drip off. Place on wax paper and sprinkle with crushed candy.
.
1
pound brown sugar
1 cup dark corn syrup
1 can eagle brand milk
1 cube butter or margarine
Bring sugar and karo to a boil. Add the butter and stir until melted, add the eagle brand milk and stir constantly
to avoid burning. Cook to soft ball stage. Pour over 3-4 quarts of popped corn. Take outside to stir, pour out
on waxed paper until cool.
.
1 cup dark corn syrup
1 can eagle brand milk
1 cube butter or margarine
Bring sugar and karo to a boil. Add the butter and stir until melted, add the eagle brand milk and stir constantly
to avoid burning. Cook to soft ball stage. Pour over 3-4 quarts of popped corn. Take outside to stir, pour out
on waxed paper until cool.
.
72 light caramels
6 tablespoons milk
2 cups chopped walnuts or pecans
2 cups rice crispies
2 cups corn flakes
2 cups coconut
Melt the caramels in milk over very low heat. Add all other ingredients in large bowl. Pour melted
caramels over mixture over and mix well. Butter hands and roll into balls.
.
Mamie Hatch, Ina Hanks
2 cups sugar
1 cup butter
1 1\2 cup white karo
1 can eagle brand milk
1\4 teaspoon salt
Mix all ingrediences and heat on low heat, stirring constantlly. Cook to firm ball stage. Pour in
a 8-8 pan. When cool cut into pieces and roll in waxed paper. Store in cool place.
.
Chocolate
Syrup for Topping
Shirley Jean Tyler
1\2 cup cocoa powder
1 cup Karo light corn syrup or dark
1\2 cup canned milk
1\4 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract
Cook over med heat until the mixture reaches a full boil. Boil three minutes, add
the vanilla last. Make's about 2 1\2 cups. Use it hot for icr cream or cake.
Shirley usually makes half of the recipe.
Chocolate
Fudge
Shirley Swapp
2 cups sugar
3-4 tablespoons cocoa powder
1\2 cup cream
1\2 cup milk
Pinch salt
2 tablespoons corn syrup
1 tablespoon butter
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans
Combine sugar, cocoa, cream, milk,syrup and salt in sauce pan. Stir until the sugar is completely dissolved and
the. mixture boils. Boil to soft ball stage. Remove from heat. Add butter and vanilla. Cool until just warm. Beat
until thick and creamy. Add nuts and pour in buttered pan.
.
2 cups sugar
3-4 tablespoons cocoa powder
1\2 cup cream
1\2 cup milk
Pinch salt
2 tablespoons corn syrup
1 tablespoon butter
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans
Combine sugar, cocoa, cream, milk,syrup and salt in sauce pan. Stir until the sugar is completely dissolved and
the. mixture boils. Boil to soft ball stage. Remove from heat. Add butter and vanilla. Cool until just warm. Beat
until thick and creamy. Add nuts and pour in buttered pan.
.
Divinity
Grandma Rea
Dodds
4 cups sugar
1 cup dark karo
1 cup water
Dash salt
4-5 egg whites
Put sugar, karo ,water and salt in saucepan. Boil to semi hard crack. Put egg whites in large bowl, beat until
soft peaks form. Pour about a cup of syrup on egg whites, beating all the while. Put syrup back on
stove and cook to hard crack. Finish pouring syrup on cooked egg whites. Continue beating
until candy loses its high gloss. Add pinch of salt and 1 teaspoon of vanilla. ADD 2-3 cups of
chopped walnuts or pecans. Put out on wax paper and let set up.
.
4 cups sugar
1 cup dark karo
1 cup water
Dash salt
4-5 egg whites
Put sugar, karo ,water and salt in saucepan. Boil to semi hard crack. Put egg whites in large bowl, beat until
soft peaks form. Pour about a cup of syrup on egg whites, beating all the while. Put syrup back on
stove and cook to hard crack. Finish pouring syrup on cooked egg whites. Continue beating
until candy loses its high gloss. Add pinch of salt and 1 teaspoon of vanilla. ADD 2-3 cups of
chopped walnuts or pecans. Put out on wax paper and let set up.
.
Easy Peanut
Butter Fudge
2
cups brown sugar
2\3 cup evaporated milk
1\2 teaspoon salt
Boil 3 minutes, Add;
1 1\2 cup milk chocolate chips
1 cup chunky peanut butter
1 teaspoon vanilla extract
Beat until smooth then pour out in a 9-9 pan that has been lightly buttered. Let set then
cut in 1 inch squares.
.
2\3 cup evaporated milk
1\2 teaspoon salt
Boil 3 minutes, Add;
1 1\2 cup milk chocolate chips
1 cup chunky peanut butter
1 teaspoon vanilla extract
Beat until smooth then pour out in a 9-9 pan that has been lightly buttered. Let set then
cut in 1 inch squares.
.
English Toffee
Aunt Iris
Corry
1 pound butter
2 1\2 cup sugar
1\3 cup water
Bring ingrediences to a slow boil stirring constantly until light brown, about the color of a brown paper bag.
Pour over chopped pecans, walnuts or sliced almonds. In a lightly buttered pan. Cover with hershey candy bars or chips spread
evenly, put more nuts over top and let cool.
1 pound butter
2 1\2 cup sugar
1\3 cup water
Bring ingrediences to a slow boil stirring constantly until light brown, about the color of a brown paper bag.
Pour over chopped pecans, walnuts or sliced almonds. In a lightly buttered pan. Cover with hershey candy bars or chips spread
evenly, put more nuts over top and let cool.
Fairy Candy
Melissa Swapp
2 cups rice chex
2 cups wheat chex
2 cups cherrios
1\3 bag or approx. 100 sticks pretzel sticks
2 cups peanuts
1 package plain M&M candy
1 package white milk chocolate chips
Spray a large microwave bowl with pam. Melt choc chips. Stir in all other ingrediences. Pour
out on waxed papper to cool.
.
Granny Corn
1
1\2 cup sugar
1\2 cup water
1 teaspoon corn syrup
1\2 teaspoon salt
Cook until sugar melts, boil 1 minute, add few drops of food coloring if disired. Pour over popped corn
and stir until it turns sugary.
.
1\2 cup water
1 teaspoon corn syrup
1\2 teaspoon salt
Cook until sugar melts, boil 1 minute, add few drops of food coloring if disired. Pour over popped corn
and stir until it turns sugary.
.
Granola
6
cups rolled oats
1\4 cup sunflower seeds
1\4 cup brown sugar
1\2 cup raspberries or other dried fruit
1 cup coconut
1 cup chopped nuts of choice
1\3 cup sesame seeds
1\2 cup oils
1\3 cup honey
2 teaspoons vanilla extract
Mix first six ingrediences[except raisins]. Mix then coat thoroughly with oil, honey and vanilla. Spread on
cookie sheet and bake in 350* oven 25 minutes. Add fruit [raisins or your choice] bake an addtional
5 minutes. Makes about 2 quarts.
.
1\4 cup sunflower seeds
1\4 cup brown sugar
1\2 cup raspberries or other dried fruit
1 cup coconut
1 cup chopped nuts of choice
1\3 cup sesame seeds
1\2 cup oils
1\3 cup honey
2 teaspoons vanilla extract
Mix first six ingrediences[except raisins]. Mix then coat thoroughly with oil, honey and vanilla. Spread on
cookie sheet and bake in 350* oven 25 minutes. Add fruit [raisins or your choice] bake an addtional
5 minutes. Makes about 2 quarts.
.
Hard Candy
Lorna Miller
3 1\2 cup sugar
1 cup white karo
1 cup water
Put in sauce pan and boil until temperature reaches 300*. Add food coloring and flavor of your choice.
Pour out on parchment paper or greased cookie sheet. Let set until hard, break in pieces and sugar
coat by putting candy in strainer over hot water for a few seconds and dropping in granulated sugar
until lightly coated.
.
3 1\2 cup sugar
1 cup white karo
1 cup water
Put in sauce pan and boil until temperature reaches 300*. Add food coloring and flavor of your choice.
Pour out on parchment paper or greased cookie sheet. Let set until hard, break in pieces and sugar
coat by putting candy in strainer over hot water for a few seconds and dropping in granulated sugar
until lightly coated.
.
Heloise Fudge
4
1\2 cup sugar
1 large can evaporated milk
8 ounces miniature marshmallows
3 10-ounce bags semi-sweet chocolate chips
1\2 cup butter
2 cups chopped walnuts or pecans
1 teaspoon vanilla extract
In a large heavy saucepan, bring sugar and milk to a boil, boil 8 minutes. Remove from heat
Add marshmellows, chocolate chips and butter. Stir until melted. Add walnuts or pecans and
vanilla. Spread in 9-12 pan that has been lightly buttered.
.
1 large can evaporated milk
8 ounces miniature marshmallows
3 10-ounce bags semi-sweet chocolate chips
1\2 cup butter
2 cups chopped walnuts or pecans
1 teaspoon vanilla extract
In a large heavy saucepan, bring sugar and milk to a boil, boil 8 minutes. Remove from heat
Add marshmellows, chocolate chips and butter. Stir until melted. Add walnuts or pecans and
vanilla. Spread in 9-12 pan that has been lightly buttered.
.
Herbed Popcorn
1\2
cup butter
2 tablespoons chopped chives or onions
1 teaspoon basil
1\4 teaspoon ground thyme
1\4 teaspoon marjoram
1 teaspoon salt
4 quarts warm unsalted popcorn
Melt butter. Add chives or onion, basil, thyme, marjoram and salt. Heat slowly to
blend flavors. About 8-10 minutes, do not let burn. Drizzle over popcorn.
.
2 tablespoons chopped chives or onions
1 teaspoon basil
1\4 teaspoon ground thyme
1\4 teaspoon marjoram
1 teaspoon salt
4 quarts warm unsalted popcorn
Melt butter. Add chives or onion, basil, thyme, marjoram and salt. Heat slowly to
blend flavors. About 8-10 minutes, do not let burn. Drizzle over popcorn.
.
Microwave Carmel
1
cube butter or margarine
2 cups brown sugar
1\2 cup dark corn syrup
1\2 teaspoon salt
Put all ingrediences in microwave safe bowl. Microwave in 2 minute time until it comes to boil and
sugar is dissolved. Pour over 3-4 poppers of popped corn, stir to coat well. Pour in greased cookie
sheet to cool.
2 cups brown sugar
1\2 cup dark corn syrup
1\2 teaspoon salt
Put all ingrediences in microwave safe bowl. Microwave in 2 minute time until it comes to boil and
sugar is dissolved. Pour over 3-4 poppers of popped corn, stir to coat well. Pour in greased cookie
sheet to cool.
Peanut Brittle
2
cups sugar
1\2 cup water
1 cup light corn syrup
1 teaspoon vanilla extract
1 teaspoon baking soda
Dash salt
2 cups raw spanish peanuts
1\4 square butter
Boil first three ingrediences to 230* or medium crack. Add peanuts boil to hard crack 300* stage. stirring to prevent scorching.
Remove from heat and add 2 tablespoons butter. Mix vanilla and soda together, add, stir until mixed well. Pour out on two lightly
buttered cookie sheets. Spread and when slightly cooled turn over and let set until hard. Break into serving sized pieces.
1\2 cup water
1 cup light corn syrup
1 teaspoon vanilla extract
1 teaspoon baking soda
Dash salt
2 cups raw spanish peanuts
1\4 square butter
Boil first three ingrediences to 230* or medium crack. Add peanuts boil to hard crack 300* stage. stirring to prevent scorching.
Remove from heat and add 2 tablespoons butter. Mix vanilla and soda together, add, stir until mixed well. Pour out on two lightly
buttered cookie sheets. Spread and when slightly cooled turn over and let set until hard. Break into serving sized pieces.
Peanut
Clusters
2
cups milk chocolate chips
2 cups butterscotch chips
4 cups dry roasted peanuts
In a large microwave bowl, melt chips and stir until smooth. Add peanuts, stir until all are covered.
Drop by tablespoons on waxed paper. let set until cool.
2 cups butterscotch chips
4 cups dry roasted peanuts
In a large microwave bowl, melt chips and stir until smooth. Add peanuts, stir until all are covered.
Drop by tablespoons on waxed paper. let set until cool.
Penuche Candy
1
cup sugar caramelized
1 cup boiling water
1\4 cup
White karo
1 cube butter or margarine
1 cup heavy cream
Caramelize sugar in sauce pan, do not let burn, pour in boiling water and dissolve sugar. Add sugar
syrup, butter and cream. Boil to soft ball stage and cool slightly. Beat until starts to change color
Add nuts, walnuts or pecans if desired.
.
1 cup boiling water
1\4 cup
White karo
1 cube butter or margarine
1 cup heavy cream
Caramelize sugar in sauce pan, do not let burn, pour in boiling water and dissolve sugar. Add sugar
syrup, butter and cream. Boil to soft ball stage and cool slightly. Beat until starts to change color
Add nuts, walnuts or pecans if desired.
.
Popcorn Crisp
1\2
pound popped corn
1 1\2 cup sugar
1 cup brown sugar
3\4 cup water
2\\3 cup white karo
4 tablespoons butter
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1\2 cup raw peanuts
Place popped corn in large aluminum bowl in a warm oven.
Mix sugars, karo and water thoroughly. Cook to 240* or soft crack. Add raw peanuts, cook to 390* or
hard crack stirring continually. Add salt, add butter, mix well. Remove from heat, add vanilla and
soda which have been blended together in a small dish. Stir well then pour over popcorn, stirring
well to coat. Pour corn out on hard surface to harden
1 1\2 cup sugar
1 cup brown sugar
3\4 cup water
2\\3 cup white karo
4 tablespoons butter
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1\2 cup raw peanuts
Place popped corn in large aluminum bowl in a warm oven.
Mix sugars, karo and water thoroughly. Cook to 240* or soft crack. Add raw peanuts, cook to 390* or
hard crack stirring continually. Add salt, add butter, mix well. Remove from heat, add vanilla and
soda which have been blended together in a small dish. Stir well then pour over popcorn, stirring
well to coat. Pour corn out on hard surface to harden
Popcorn Crisp
2
Mamie Hatch
1 cup brown sugar
1\2 cup butter
1\2 cup corn syrup [light or dark]
1\2 teaspoon salt
1\2 teaspoon baking soda
4 quarts popped corn
Add sugar, butter, corn syrup together, stir.
Stir the first four ingredients together and cook 5 minutes over medium heat. Add soda and pour over 4 quarts of
popped corn. Put in dripper pan and put in oven at 325*. Stir every 15 minutes for 1 hour. Let cool then break
into pieces.
cook 5 minutes
Popcorn Party
Mix
Shirley Jean
Tyler
1 cup popcorn popped
Combine;
3\4 cup melted butter
3\4 teaspoon onion salt
2 tablespoons Worcestershire sauce
3\4 teaspoon garlic powder
1\4 teaspoon celery salt
1\4 teaspoon hot pepper sauce
3 cups pretzel sticks
2-3 cups dry roasted peanuts
Put popped corn, pretzel sticks and peanuts in a large roasting pan. Pour seasoned butter over then
stir to coat. Bake in a 275* oven, stirring several times, about 30 minutes. When cool put in airtight
containers and store in cool place.
Shirleys family thinks this is yummy;;;
1 cup popcorn popped
Combine;
3\4 cup melted butter
3\4 teaspoon onion salt
2 tablespoons Worcestershire sauce
3\4 teaspoon garlic powder
1\4 teaspoon celery salt
1\4 teaspoon hot pepper sauce
3 cups pretzel sticks
2-3 cups dry roasted peanuts
Put popped corn, pretzel sticks and peanuts in a large roasting pan. Pour seasoned butter over then
stir to coat. Bake in a 275* oven, stirring several times, about 30 minutes. When cool put in airtight
containers and store in cool place.
Shirleys family thinks this is yummy;;;
Popcorn Treat
1\2
cup white karo
1 cup powdered sugar
1\4 cup butter
2 tablespoons water
1 cup marshmallows
Popped corn
2 teaspoons vanilla extract
Food coloring
Place first five ingredients in sauce pan, heat until the mixture begins to boil and marshmallows
are melted. Remove from heat, add vanilla and food coloring of choice. Pour syrup overr popcorn.
Make into balls and let set 1 hour.
1 cup powdered sugar
1\4 cup butter
2 tablespoons water
1 cup marshmallows
Popped corn
2 teaspoons vanilla extract
Food coloring
Place first five ingredients in sauce pan, heat until the mixture begins to boil and marshmallows
are melted. Remove from heat, add vanilla and food coloring of choice. Pour syrup overr popcorn.
Make into balls and let set 1 hour.
Potato Candy
1
1\2 cup very hot mashed potatoes
1 teaspoon butter
2 1\4 cup powdered sugar
Dash salt
1 1\3 cup cocoanut
1\2 cup finely chopped walnuts or pecans
1\2 teaspoon vanilla extract
1\4 cup crushed pineapple
1\4 cup maraschino cherries
Mix potatoes and butter in large bowl. Add powered sugar gradually and beat until thoroughly
blended. Add dash of salt, coconut, nuts and vanilla. Divide mixture in two. take first half
and add about 1\4 cup of well drained maraschino cherries. Shape in balls and roll in cocoanut.
Take second half and add 1\4 cup well drained pineapple, make into balls and roll in cocoanut
Balls will be sticky but will firm up
1 teaspoon butter
2 1\4 cup powdered sugar
Dash salt
1 1\3 cup cocoanut
1\2 cup finely chopped walnuts or pecans
1\2 teaspoon vanilla extract
1\4 cup crushed pineapple
1\4 cup maraschino cherries
Mix potatoes and butter in large bowl. Add powered sugar gradually and beat until thoroughly
blended. Add dash of salt, coconut, nuts and vanilla. Divide mixture in two. take first half
and add about 1\4 cup of well drained maraschino cherries. Shape in balls and roll in cocoanut.
Take second half and add 1\4 cup well drained pineapple, make into balls and roll in cocoanut
Balls will be sticky but will firm up
Quick Candied
Popcorn Mixture
2\3
cup white karo
2\3 cup sugar
1\2 salt
Few drops food coloring
2 quarts popcorn
Bring karo, sugar and salt to boil on medium heat, boil 2 minutes stirring constantly. Add food
coloring. Pour over corn toss to coat evenly then shape by hand.
2\3 cup sugar
1\2 salt
Few drops food coloring
2 quarts popcorn
Bring karo, sugar and salt to boil on medium heat, boil 2 minutes stirring constantly. Add food
coloring. Pour over corn toss to coat evenly then shape by hand.
Quick Pink
Popcorn Balls
Sue Dodds
1 cup white karo
1\2 cup sugar
1 3-ounce package cherry flavored gelatin
10 cups popped corn
Combine syrup and sugar in large heavy pan. Cover with lid and bring to boil. Remove from heat
and add gelatin. Stir until dissolved. Place popcorn in large bottled bowl. Pour syrup over the
popcorn and stir until all kernals are coated with syrup. Shape into balls, using rubber gloves to
protect from heat. Recipe makes 1 dozen popcorn balls.
Snackers
Delight
Sue Dodds
2 quarts popped corn
1 cup peanuts
1 cup raisins
1 cup coconut
1 cup sunflower seeds
1 cup cashew nuts
Combine all ingredients and serve
Sorghum
Molasses Popcorn Balls
1
tablespoon butter
1 cup sugar
1 cup molasses
4 quarts popped corn
1\3 teaspoon salt
Melt butter in a saucepan, add sugar, molasses and salt. Cook stirring frequently to hard ball
stage or 260*. Pour over corn. Butter hands and immediately shape mixture into balls
1 cup sugar
1 cup molasses
4 quarts popped corn
1\3 teaspoon salt
Melt butter in a saucepan, add sugar, molasses and salt. Cook stirring frequently to hard ball
stage or 260*. Pour over corn. Butter hands and immediately shape mixture into balls
.
Sorghum Candy
Sylvia Swapp
4 cups sugar
2 cubes butter
1 cup cream
1\2 cup white karo
2 cups light molasses
1 scant teaspoon baking soda
1 teaspoon vinegar
1 pound walnuts
Cook first 5 ingrediences to hard crack stage. Then add rest of ingrediences, stirrin well.
Put in two large cookie sheets.
Spiced Nuts
1
cup sugar
1\4 cup white karo
1\2 cup water
Boil to soft ball
Take off heat
Add;
2\3 cup miniature marshmallows
1 teaspoon cinnamon
1\3 cup cocoanut
Blend well,
Add;
3 cups mixed nuts
OR CHOICE.
1\4 cup white karo
1\2 cup water
Boil to soft ball
Take off heat
Add;
2\3 cup miniature marshmallows
1 teaspoon cinnamon
1\3 cup cocoanut
Blend well,
Add;
3 cups mixed nuts
OR CHOICE.
Taffy
Chocolate Fudge
1
can large evaporated milk
3 cups sugar
1\2 cup light molasses
1\2 teaspoon salt
3 cups miniature marshmallows
2 large packages chocolate chips
2 teaspoons vanilla extract
1\3 cup crushed peppermint candies
Combine milk, sugar, molasses and salt. Bring to a boil; boil 5 minutes stirring occasionally. Remove
from heat, stir in marshmallows and chocolate pieces. Stir until smooth and melted. Add vanilla then
pour into a buttered 13-9-2 inch pan. Let stand for a minute then sprinkle candy over surface. Chill
until firm.
3 cups sugar
1\2 cup light molasses
1\2 teaspoon salt
3 cups miniature marshmallows
2 large packages chocolate chips
2 teaspoons vanilla extract
1\3 cup crushed peppermint candies
Combine milk, sugar, molasses and salt. Bring to a boil; boil 5 minutes stirring occasionally. Remove
from heat, stir in marshmallows and chocolate pieces. Stir until smooth and melted. Add vanilla then
pour into a buttered 13-9-2 inch pan. Let stand for a minute then sprinkle candy over surface. Chill
until firm.
Tangy Popcorn
3
quarts popped corn
1\2 cup melted butter
1-2 teaspoons seasoned salt
Seasoned salt ;;
2 teaspoons paprika
1 teaspoon dry mustard
1\2 teaspoon garlic salt
1\2 teaspoon celery salt
1\2 teaspoon thyme
1\2 teaspoon sweet marjoram
1\2 teaspoon curry powder
1\8 teaspoon dill weed
1\4 teaspoon onion powder
Heat popcorn in a 250* oven to warm if necessary. Pour melted butter over popcorn
toss to mix. Sprinkle with seasoned salt. Blend well.
Seasoned Salt;
Combine all seasoning and blend in blender, or mix well. Keep in covered glass jar.
Makes about 1\2 cup.
1\2 cup melted butter
1-2 teaspoons seasoned salt
Seasoned salt ;;
2 teaspoons paprika
1 teaspoon dry mustard
1\2 teaspoon garlic salt
1\2 teaspoon celery salt
1\2 teaspoon thyme
1\2 teaspoon sweet marjoram
1\2 teaspoon curry powder
1\8 teaspoon dill weed
1\4 teaspoon onion powder
Heat popcorn in a 250* oven to warm if necessary. Pour melted butter over popcorn
toss to mix. Sprinkle with seasoned salt. Blend well.
Seasoned Salt;
Combine all seasoning and blend in blender, or mix well. Keep in covered glass jar.
Makes about 1\2 cup.
White
Chocolate Peanut Butter Treat
Grandma Dodds
2 pounds white chocolate
1 cup chunky peanut butter
2 cups dry roasted peanuts
2 cups small marshmallows
3 cups rice crispies
Melt chocolate in 200* oven stirring until smooth, add peanut butter first then the rest of
ingrediences. Spoon out on wax paper. Cool until set up.
.
2 pounds white chocolate
1 cup chunky peanut butter
2 cups dry roasted peanuts
2 cups small marshmallows
3 cups rice crispies
Melt chocolate in 200* oven stirring until smooth, add peanut butter first then the rest of
ingrediences. Spoon out on wax paper. Cool until set up.
.
Worcestershire
Butter Popcorn
2\3
cup butter
1\3 cup worcestershire sauce
Mix worcestershire sauce with melted butter. Pour over freshly popped corn. It takes about 3\4 cups of
unpopped corn.
1\3 cup worcestershire sauce
Mix worcestershire sauce with melted butter. Pour over freshly popped corn. It takes about 3\4 cups of
unpopped corn.
Yellow Zonkers
Nucile's
3 poppers of popcorn 12 quarts
2 cubes butter or margerine
1\2 cup dark or white karo
1 1\2 cup sugar
Bring butter, karo and sugar to a boil stirring constantly. Set off stove and let set 10 minutes.
Add 1 tea vanilla and some yellow food coloring. stir then pour over popped corn. Let cool
in greased cookie sheet.
Applesauce
Cookies
2
1\2 cup sugar
1 1\2 cup butter
3 eggs
5 cups flour
2 1\2 teaspoon baking powder
1 1\2 teaspoon baking soda
2 1\2 teaspoon cinnamon
1 1\4 teaspoon cloves
1 1\4 teaspoon nutmeg
2 1\2 cup applesauce
1 1\2 cup raisins or chocolate chips
1 1\2 cup chopped walnuts or pecans
1 teaspoon vanilla extract
1 teaspoon salt
Cream butter, sugar and eggs. Alternate dry ingredients. with applesauce, Mix in raisins or choc. chips
and nuts. Bake in 375* oven about 15 min or until lightly browned.
1 1\2 cup butter
3 eggs
5 cups flour
2 1\2 teaspoon baking powder
1 1\2 teaspoon baking soda
2 1\2 teaspoon cinnamon
1 1\4 teaspoon cloves
1 1\4 teaspoon nutmeg
2 1\2 cup applesauce
1 1\2 cup raisins or chocolate chips
1 1\2 cup chopped walnuts or pecans
1 teaspoon vanilla extract
1 teaspoon salt
Cream butter, sugar and eggs. Alternate dry ingredients. with applesauce, Mix in raisins or choc. chips
and nuts. Bake in 375* oven about 15 min or until lightly browned.
Applesauce
Oatmeal Cookies
Shirley Swapp
1 quart applesauce
2 1\2 cup shortening
5 cups flour
5 cups oatmeal
6 eggs
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 1\ cup sugar
1 1\2 cup brown sugar
Cream shortening, sugar and eggs until fluffy. Add dry ingrediences alternately with applesauce.
Add nuts, raisins or chocolate chips if desired. Bake in 350* oven 10-12 minutes or until
lightly browned.
1 quart applesauce
2 1\2 cup shortening
5 cups flour
5 cups oatmeal
6 eggs
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 1\ cup sugar
1 1\2 cup brown sugar
Cream shortening, sugar and eggs until fluffy. Add dry ingrediences alternately with applesauce.
Add nuts, raisins or chocolate chips if desired. Bake in 350* oven 10-12 minutes or until
lightly browned.
Bizcochitos
2
cups shortening
1 1\4 cup sugar
3 egg yolk or 2 whole eggs
2 tablespoons vanilla extract
2 teaspoons anise seeds
6 cups sifted flour
3 teaspoons baking powder
1\4 cup water
1 teaspoon salt
7 tablespoons wine sweet sherry or bourbon
Cream sugar and shortening until light and fluffy. Add anice seed and beaten egg yolks or two whole eggs
beating for a few seconds. Sift flour, baking soda and salt together. Add to first mixture. Add water, vanilla
and wine. Mix well.
Roll out and cut with fancy cookie cutters. Sprinkle with a mixture of sugar and cinnamon. Bake at 400* for
12 minutes or golden brown. Makes about 10 dz small cookies.
1 1\4 cup sugar
3 egg yolk or 2 whole eggs
2 tablespoons vanilla extract
2 teaspoons anise seeds
6 cups sifted flour
3 teaspoons baking powder
1\4 cup water
1 teaspoon salt
7 tablespoons wine sweet sherry or bourbon
Cream sugar and shortening until light and fluffy. Add anice seed and beaten egg yolks or two whole eggs
beating for a few seconds. Sift flour, baking soda and salt together. Add to first mixture. Add water, vanilla
and wine. Mix well.
Roll out and cut with fancy cookie cutters. Sprinkle with a mixture of sugar and cinnamon. Bake at 400* for
12 minutes or golden brown. Makes about 10 dz small cookies.
Brown Sugar
Chews
1 egg
1 cup brown sugar
1\2 cup sifted flour
1\4 teaspoon salt
1\4 teaspoon baking soda
1 teaspoon vanilla extract
1 cup finely chopped walnuts
Stir all ingrediences together. Add nuts. Bake in a well greased 8-8 pan 18-20 minutes in
a 350* oven. Cool in pan. cut.
Brownies
Sherii Brasier
4 squares margarine or butter
1 teaspoon salt
1 cup cocoa powder
3 cups flour
4 cups sugar
4 teaspoons vanilla extract
8 eggs
Cream sugar and eggs. Melt margarine and cocoa together. Put in a greased cookie sheet. Bake
in 350* oven for 30 minutes. Frost with chocolate cream frosting with almond extract.
Brownies
"2
1
cup butter
3 tablespoons unsweetened cocoa powder
2 eggs
2 teaspoons vanilla extract
1 cup flour
Mix all ingredients together and put in a 8+8 buttered pan. Bake in 350* preheated oven for
20-25 minutes. Cool.
3 tablespoons unsweetened cocoa powder
2 eggs
2 teaspoons vanilla extract
1 cup flour
Mix all ingredients together and put in a 8+8 buttered pan. Bake in 350* preheated oven for
20-25 minutes. Cool.
Buttermilk
Sugar Cookies
2
cups sugar
3 eggs
1 1\2 cup shortening or butter
1 cup buttermilk
1 teaspoon baking soda
2 teaspoons baking powder
5 1\4 cup flour
1 teaspoon salt
1 teaspoon
2 teaspoons vanilla extract
Beat shortening, sugar and eggs until light and fluffy. Add dry ingredients alt.
with buttermilk. Cool several hours then roll and bake.
3 eggs
1 1\2 cup shortening or butter
1 cup buttermilk
1 teaspoon baking soda
2 teaspoons baking powder
5 1\4 cup flour
1 teaspoon salt
1 teaspoon
2 teaspoons vanilla extract
Beat shortening, sugar and eggs until light and fluffy. Add dry ingredients alt.
with buttermilk. Cool several hours then roll and bake.
Buttermilk
Sugar Cookies
2
cups sugar
3 eggs
1 1\2 cup shortening
1 cup buttermilk
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon vanilla extract
5 1\4 cup flour
1 teaspoon salt
Beat shortening, sugar and eggs. Add dry ingredients, alternately with buttermilk. Roll
out and bake in 350* oven until lightly brown on bottom.
3 eggs
1 1\2 cup shortening
1 cup buttermilk
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon vanilla extract
5 1\4 cup flour
1 teaspoon salt
Beat shortening, sugar and eggs. Add dry ingredients, alternately with buttermilk. Roll
out and bake in 350* oven until lightly brown on bottom.
Cherry Nut
Bars
Mamie Hatch
Crust:
1 cup flour
2 tablespoons powdered sugar
Mix together and pat in bottom of cookie sheet.
Bake 5 min at 350*.
-1
2 eggs beaten
1 cup sugar
1\4 cup flour
1\2 teaspoon baking powder
1\2 teaspoon salt
1 teaspoon vanilla extract
1\2 cup coconut
1 small bottle maraschino cherries chopped
1 cup chopped walnuts or pecans
Mix all together and pour over crust.
Bake 35 min at 350*.
Frosting:
2 tablespoons butter
1 cup powdered sugar
1\2 tablespoon cherry juice
Frost while warm.
Chocolate Chip
Cookies Number Two
1\2
cup shortening
1\2 cup softened butter
1 cup packed brown sugar
1\2 cup sugar
1\2 teaspoon baking soda
2 eggs
1 teaspoon vanilla extract
2 12 cups flour
1 12-ounce package simi sweet chocolate chips
Beat together shortening and butter with mixer. Add brown sugar, sugar and soda.
Beat until well combined. Beat in eggs and vanilla. Beat in flour. Stir in chocolate
chips. Drop on cookie sheet and bake in 375* oven for about 10 minutes.
1\2 cup softened butter
1 cup packed brown sugar
1\2 cup sugar
1\2 teaspoon baking soda
2 eggs
1 teaspoon vanilla extract
2 12 cups flour
1 12-ounce package simi sweet chocolate chips
Beat together shortening and butter with mixer. Add brown sugar, sugar and soda.
Beat until well combined. Beat in eggs and vanilla. Beat in flour. Stir in chocolate
chips. Drop on cookie sheet and bake in 375* oven for about 10 minutes.
Chocolate Chip
Cookies
1
cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
3\4 cup milk
1 teaspoon baking powder
1 teaspoon baking soda
1\4 cup warm water
4 cups flour
1 teaspoon salt
1 teaspoon vanilla extract
1 package simi sweet chocolate chips
1\2 cup chopped walnuts or pecans
Cream shortening and sugars. Add eggs and beat well. Sift flour baking powder and salt together
Add flour mixture alternately with milk. Add soda to warm water, add to mixture then fold jn chocolate
chips and nuts, Bake in 350* oven and bake 15 min or until lightly browned.
1 cup sugar
1 cup brown sugar
2 eggs
3\4 cup milk
1 teaspoon baking powder
1 teaspoon baking soda
1\4 cup warm water
4 cups flour
1 teaspoon salt
1 teaspoon vanilla extract
1 package simi sweet chocolate chips
1\2 cup chopped walnuts or pecans
Cream shortening and sugars. Add eggs and beat well. Sift flour baking powder and salt together
Add flour mixture alternately with milk. Add soda to warm water, add to mixture then fold jn chocolate
chips and nuts, Bake in 350* oven and bake 15 min or until lightly browned.
Chocolate
Marshmallow Cookies
1
1\2 cup flour
1\2 cup cornstarch
1\2 teaspoon salt
1\2 teaspoon baking soda
1\3 cup cocoa powder
1\2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
1\4 cup milk
18 large marshmallows
Sift together flour, salt, soda and cocoa. Set aside. Cream shortening, sugar, vanilla and milk. Add
dry ingrediences. Drop by teaspoon on lightly greased cookie sheet. Bake for 8 minutes in a 350*
oven. Do not over bake. Remove from oven and press 1\2 of a marshmallow, cut side down. Bake
1 minute more, cool. Top with frosting. Top with 1\2 walnut if desired.
1\2 cup cornstarch
1\2 teaspoon salt
1\2 teaspoon baking soda
1\3 cup cocoa powder
1\2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
1\4 cup milk
18 large marshmallows
Sift together flour, salt, soda and cocoa. Set aside. Cream shortening, sugar, vanilla and milk. Add
dry ingrediences. Drop by teaspoon on lightly greased cookie sheet. Bake for 8 minutes in a 350*
oven. Do not over bake. Remove from oven and press 1\2 of a marshmallow, cut side down. Bake
1 minute more, cool. Top with frosting. Top with 1\2 walnut if desired.
Chocolate
Oatmeal Cookies
2
eggs
1 cup sugar
2 cups oatmeal
1 1\2 teaspoon baking powder
2 tablespoons cocoa powder
1 teaspoon cinnamon
1\2 teaspoon nutmeg
1 teaspoon salt
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 cup warm water
1 cup shortening
1 cup raisins
1\2 cup chopped walnuts or pecans
Beat eggs with sugar and shortening until light and fluffy, add oatmeal. Sift flour with dry ingredients, except soda.
Dissolve soda in water and add alternately with dry ingredients. Blend in vanilla, stir in raisins and nuts.
Bake on greased cookie sheet at 355* oven about 10 or so minutes until done.
1 cup sugar
2 cups oatmeal
1 1\2 teaspoon baking powder
2 tablespoons cocoa powder
1 teaspoon cinnamon
1\2 teaspoon nutmeg
1 teaspoon salt
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 cup warm water
1 cup shortening
1 cup raisins
1\2 cup chopped walnuts or pecans
Beat eggs with sugar and shortening until light and fluffy, add oatmeal. Sift flour with dry ingredients, except soda.
Dissolve soda in water and add alternately with dry ingredients. Blend in vanilla, stir in raisins and nuts.
Bake on greased cookie sheet at 355* oven about 10 or so minutes until done.
Chocolate
Pixies
1
cup butter
4 ounces unsweetened baking chocolate
2 cups flour
2 cups sugar
1\2 cup chopped walnuts
2 teaspoons baking powder
1\2 teaspoon salt
3 eggs
Powered sugar
In a large saucepan, melt butter and chocolate on low heat. Stir in flour, sugar, walnuts
baking power, salt and eggs. Blend well, shape in 1 inch balls. Roll in powered sugar[heavenly].
Put on ungreased cookie sheet 2 inches apart and bake at 300* in oven for 15-18 minutes or
until set.
.
4 ounces unsweetened baking chocolate
2 cups flour
2 cups sugar
1\2 cup chopped walnuts
2 teaspoons baking powder
1\2 teaspoon salt
3 eggs
Powered sugar
In a large saucepan, melt butter and chocolate on low heat. Stir in flour, sugar, walnuts
baking power, salt and eggs. Blend well, shape in 1 inch balls. Roll in powered sugar[heavenly].
Put on ungreased cookie sheet 2 inches apart and bake at 300* in oven for 15-18 minutes or
until set.
.
Chocolate
Scotcheroos
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups rice crispies
1 cup milk chocolate chips
1 cup butterscotch chips
1; Combine sugar and syrup in a 3 quart saucepan. Cook over medium heat until mixture begins to bubble. Remove
from heat stir in peanut butter mix well, add rice crispies.. Stir until well blended. Put in 9-13 pan ,pat smooth.
2; Melt chips over hot water, not boiling, stirring until well blended. Remove from heat; spread evenly over rive crispy
mixture. Cool until firm and cut in bars.
Cocoa Drop
Cookies
Aletta Dodds
1\2 cup soft shortening [part butter]
1 cup sugar
1 egg
3\4 cup buttermilk or sour milk
1 teaspoon vanilla extract
1 3\4 cup flour
1\2 teaspoon baking soda
1\2 teaspoon salt
1\3 cup cocoa powder
1 cup chopped walnuts or pecans
Mix thoroughly, shortening, sugar, egg and vanilla. Stir in buttermilk. Sift together flour, baking soda,salt
and cocoa powder. Mix into creamed mixture. Add nuts if using. Bake in 350* oven 10-12 minutes. Cool on
wire racks.
Coconut Cookies
____________________________________________________________________________________________________________________
Jeneal
Jorgensen
3 cups shortening
3 cups sugar
3 cups brown sugar
6 eggs
1\2 pound cocoanut
1 1\2 teaspoon salt
1 teaspoon baking soda
2 tablespoons baking powder
12 cups flour
1\8 cup vanilla extract
Cream shortening, sugar's and eggs together. Add rest of ingrediences and mix well. Bake in 350* oven
about 10-12 minutes, watch closely. These make good dunking cookies.
3 cups shortening
3 cups sugar
3 cups brown sugar
6 eggs
1\2 pound cocoanut
1 1\2 teaspoon salt
1 teaspoon baking soda
2 tablespoons baking powder
12 cups flour
1\8 cup vanilla extract
Cream shortening, sugar's and eggs together. Add rest of ingrediences and mix well. Bake in 350* oven
about 10-12 minutes, watch closely. These make good dunking cookies.
.
Congo Bars
2\3
cup melted shortening
1 pound brown sugar
3 eggs beaten
2 1\ cup sifted flour
2 1\2 teaspoon baking powder
1 teaspoon salt
1 cup semi sweet chocolate chips
1 cup chopped walnuts or pecans
Cream together short, sugar and eggs. Add flour, baking powder and salt. Mix well. Stir in chocolate chips and nuts.
Put in 9-12 baking pan that has been lightly buttered. Bake in 325* oven at least 30 minutes. Cool and cut in bars.
1 pound brown sugar
3 eggs beaten
2 1\ cup sifted flour
2 1\2 teaspoon baking powder
1 teaspoon salt
1 cup semi sweet chocolate chips
1 cup chopped walnuts or pecans
Cream together short, sugar and eggs. Add flour, baking powder and salt. Mix well. Stir in chocolate chips and nuts.
Put in 9-12 baking pan that has been lightly buttered. Bake in 325* oven at least 30 minutes. Cool and cut in bars.
Cookies With
Pineapple and Raisins
1
cup brown sugar
1\2 cup butter
1 egg unbeaten
1 teaspoon vanilla extract
1\2 cup raisins
3\4 cup crushed pineapple undrained
2 cups flour
1 teaspoon baking powder
1\2 teaspoon baking soda
1\2 teaspoon salt
Beat sugar, butter, eggs and vanilla together until light and fluffy. Sift in dry ingrediences.
Stir in nuts. Bake in 375* oven 10=15 minutes.
1\2 cup butter
1 egg unbeaten
1 teaspoon vanilla extract
1\2 cup raisins
3\4 cup crushed pineapple undrained
2 cups flour
1 teaspoon baking powder
1\2 teaspoon baking soda
1\2 teaspoon salt
Beat sugar, butter, eggs and vanilla together until light and fluffy. Sift in dry ingrediences.
Stir in nuts. Bake in 375* oven 10=15 minutes.
Cream Cheese
Sugar Cookies
1
cup sugar
1\2 teaspoon salt
1 cup softened butter or margarine
3 ounces cream cheese
1\2 teaspoon almond extract
1\2 teaspoon vanilla extract
1 egg separated
2 1\2 cup unsifted flour
Combine sugar, salt, butter, cream cheese and flavorings. Blend well and add egg yolk. Beat well again.
Stir flour into sugar mixture. Chill 30 minutes. Roll out. cut in disired shape and dust with sugar or
brush with egg white and colored sugar.
1\2 teaspoon salt
1 cup softened butter or margarine
3 ounces cream cheese
1\2 teaspoon almond extract
1\2 teaspoon vanilla extract
1 egg separated
2 1\2 cup unsifted flour
Combine sugar, salt, butter, cream cheese and flavorings. Blend well and add egg yolk. Beat well again.
Stir flour into sugar mixture. Chill 30 minutes. Roll out. cut in disired shape and dust with sugar or
brush with egg white and colored sugar.
Date Bars
Mamie Hatch
3\4 cup shortening [part butter]
1 cup brown sugar
1 3\4 cup flour
1\2 teaspoon baking soda
1 teaspoon salt
1 1\2 cup rolled oats [ quick is better ]
Filling;
3 cups dates pitted And cut up
1\4 cup sugar
1 1\2 cup water
Add dates, sugar and water cook 10 min. Cool.
Mix the first six ingrediences together, pat half in bottom of pan.
Pour date mixture on top of mixture in pan. Sprinkle the second half of oatmeal mixture on
top. Bake at 400* for 25 minutes.
.
Date Honey
Bars
1
cup sifted flour
1 teaspoon baking powder
1\2 teaspoon salt
3 eggs unbeaten
1 cup strained honey
1\3 cup soft shortening
1 teaspoon vanilla extract or lemon zest
1 cup dates cut up
3\4 cup chopped walnuts or pecans
Add eggs with shortening and honey beat. Put flour, baking powder and salt together
and add to flour. Stir in vanilla or lemon zest then fold in dates and nuts. Lightly grease a
9-9 baking pan, add batter and bake in 350* oven 35-40 minutes.
.
1 teaspoon baking powder
1\2 teaspoon salt
3 eggs unbeaten
1 cup strained honey
1\3 cup soft shortening
1 teaspoon vanilla extract or lemon zest
1 cup dates cut up
3\4 cup chopped walnuts or pecans
Add eggs with shortening and honey beat. Put flour, baking powder and salt together
and add to flour. Stir in vanilla or lemon zest then fold in dates and nuts. Lightly grease a
9-9 baking pan, add batter and bake in 350* oven 35-40 minutes.
.
Deep Fried
Cookies
3
eggs
1 1\2 cup milk
1 1\4 cup flour
2 teaspoons sugar
1\2 pinch salt
Add flour and milk and beat until all lumps are out. Add rest of ingrediences and beat until
smooth. Heat oil until hot, put cookie iron,, Put cookie iron in hot oil and heat, then put
in batter, then back in hot oil. It should slide right of cookie iron. Cooks real fast. Remove
from oil with slotted spoon and put on paper towel. Cool slightly and roll in sugar.
1 1\2 cup milk
1 1\4 cup flour
2 teaspoons sugar
1\2 pinch salt
Add flour and milk and beat until all lumps are out. Add rest of ingrediences and beat until
smooth. Heat oil until hot, put cookie iron,, Put cookie iron in hot oil and heat, then put
in batter, then back in hot oil. It should slide right of cookie iron. Cooks real fast. Remove
from oil with slotted spoon and put on paper towel. Cool slightly and roll in sugar.
Filled Cookies
Jeneal Jorgensen
2 1\2 cup flour f
1 cup sugar
2 teaspoons cream of tartar
1 egg
1 teaspoon baking soda
1\2 cup lard
1\2 cup sweet milk
1\2 teaspoon salt
1 teaspoon vanilla extract
Filling:
1 cup raisins
1\2 cup sugar
1\2 cup water
Thicken with flour and water
1\2 cup chopped walnets or pecans if desired
Make cookie dough as usual, let cool. Roll out about 1\4 inch thick. Cut and put first layer on
cookie sheet, put a teaspoon of filling in center and top with second cookie. Bake in 350* oven
until lightly browned.
Grind raisins or chop, add water and sugar, boil and thicken with a little flour and milk.
.
Frosted Cashew
Cookies
1
cup firmly packed brown sugar
1 stick butter
1 teaspoon vanilla extract
1 egg
2 cups unsifted flour
3\4 teaspoon baking powder
3\4 teaspoon baking soda
1\3 cup sour cream
1\2 and 1\2
1 cup coursly chopped salted cashew nuts
Beat brown sugar and butter. Add vanilla and egg. Add dry ingrediences and sour cream.
Stir in nuts. Bake by rounded teaspoons, 2 inches apart on lightly greased cookie sheet.
Slightly flatten with palm of hand. Bake in 350* oven 8-10 minutes.
Frosting;
1\2 cup butter
2 cups powered sugar
3 tablespoons 1\2 & 1\2
1\2 teaspoon vanilla
In medium saucepan melt butter and heat until light brown. Remove from heat, stir in sugar 1\2&1\2
vanilla. Beat until smooth.
.
1 stick butter
1 teaspoon vanilla extract
1 egg
2 cups unsifted flour
3\4 teaspoon baking powder
3\4 teaspoon baking soda
1\3 cup sour cream
1\2 and 1\2
1 cup coursly chopped salted cashew nuts
Beat brown sugar and butter. Add vanilla and egg. Add dry ingrediences and sour cream.
Stir in nuts. Bake by rounded teaspoons, 2 inches apart on lightly greased cookie sheet.
Slightly flatten with palm of hand. Bake in 350* oven 8-10 minutes.
Frosting;
1\2 cup butter
2 cups powered sugar
3 tablespoons 1\2 & 1\2
1\2 teaspoon vanilla
In medium saucepan melt butter and heat until light brown. Remove from heat, stir in sugar 1\2&1\2
vanilla. Beat until smooth.
.
Fry Pan
Cookies
Linda Tingey
2 squares butter
1 1\2 cup sugar
2 cups dates pitted and sliced
2 beaten eggs
2 tablespoons milk
5-6 cups rice crispies
1 cup chopped fine walnets or pecans
Coconut
Cook first three ingrediences in fry pan until dates stick together, then cook a little longer stirring
constantly. Add the two beaten eggs with the milk. Cook two minutes longer. Remove from heat
and add the rice crispies and nuts. Form into balls and roll in cocoanut.
Fudge Ducks
Kristen Murphy Castleton
1 cup shortening
2 cups brown sugar
2 eggs
] { Mix in bowl}
2 1\2 cup flour
1 teaspoon baking soda
1 teaspoon salt
3 cups rolled oats
Add two bowls together with 1 tea vanilla
Mix over low heat;
1 12-ounce bottle semisweet chocolate chips
1 can eagle brand milk
2 tablespoons butter
1\2 teaspoon salt
{ When melted add 1 teaspoon vanilla.}
Layer bottom of cookie sheet with 1st mixture, then layer with chocolate chip mixture and
crumble some of the 1st mixture over top. Bake in 350* oven for exactly 20 minutes
Ginger Cookies
Jeneil Jorgensen
3\4 cup shortening
1 cup sugar
1 egg
1\4 cup molasses
3\4 tablespoon baking soda
2 cups flour
1\4 tablespoon salt
1 tablespoon ginger
1 teaspoon cinnamon
Mix in order giver, roll in small balls then sugar. Place on ungreased tins and bake at 350*
for 15 minutes.
.
Jumbo Raisin
Cookies
1
cup boiling water
2 cups raisins
1 cup shortening
1 cup sugar
3 well beaten eggs
1 teaspoon vanilla extract
4 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
Add raisins to boiling water, 15 minutes. Let cool. Cream shortening, sugar and eggs. Add vanilla
and cool raisin mixture. Sift flour with baking soda and baking powder, add to mixture. Spoon
cookies on a lightly greased cookie sheet by tablespoon, Bake in a 350* oven 15 minutes or
until lightly browned.
.
2 cups raisins
1 cup shortening
1 cup sugar
3 well beaten eggs
1 teaspoon vanilla extract
4 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
Add raisins to boiling water, 15 minutes. Let cool. Cream shortening, sugar and eggs. Add vanilla
and cool raisin mixture. Sift flour with baking soda and baking powder, add to mixture. Spoon
cookies on a lightly greased cookie sheet by tablespoon, Bake in a 350* oven 15 minutes or
until lightly browned.
.
Lemon Bars
1
package plain yellow (lemon) cake mix
1\3 cup vegetable oil
2 large eggs
1 package cream cheese
1\3 cup sugar
2 tablespoons fresh lemon juice
Beat cake mix, oil and 1 egg at low for about 1 1\2 to 2 minutes. Scrape down sides,
Mixture should be crumbly. Reserve 1 cup for topping. Transfer remaining mixture to
a 9-13 pan, ungreased. With finger tips press evenly over bottom of pan so it reaches
all sides. Bake in 350* oven for 13-15 minutes. Remove from oven, leave oven on
Filling;
Place cream cheese in same bowl. Blend in mixer on low speed until creamy. Stop
machine and add sugar, lemon juice and remaining egg. Combine well, spread over
crust. Sprinkle on remaining mixture. Bake an additional 14-16 minutes. Cool and cut
in bars.
1\3 cup vegetable oil
2 large eggs
1 package cream cheese
1\3 cup sugar
2 tablespoons fresh lemon juice
Beat cake mix, oil and 1 egg at low for about 1 1\2 to 2 minutes. Scrape down sides,
Mixture should be crumbly. Reserve 1 cup for topping. Transfer remaining mixture to
a 9-13 pan, ungreased. With finger tips press evenly over bottom of pan so it reaches
all sides. Bake in 350* oven for 13-15 minutes. Remove from oven, leave oven on
Filling;
Place cream cheese in same bowl. Blend in mixer on low speed until creamy. Stop
machine and add sugar, lemon juice and remaining egg. Combine well, spread over
crust. Sprinkle on remaining mixture. Bake an additional 14-16 minutes. Cool and cut
in bars.
Macaroon's
2
egg whites
1 cup sugar
1 teaspoon vanilla extract
2 cups corn flakes
1\2 cup chopped walnuts or pecans
1\2 cup coconut
Beat egg whites until stiff, add sugar beating well. Add vanilla then fold in coconut, nuts
then cornflakes. Bake on lightly oiled cookie sheet at 350* oven, about 15 minutes.
1 cup sugar
1 teaspoon vanilla extract
2 cups corn flakes
1\2 cup chopped walnuts or pecans
1\2 cup coconut
Beat egg whites until stiff, add sugar beating well. Add vanilla then fold in coconut, nuts
then cornflakes. Bake on lightly oiled cookie sheet at 350* oven, about 15 minutes.
Molasses
Cookies
Vivian Swapp
3\4 cup shortening
1 cup sugar
1\4 cup molasses
1 egg
1 teaspoon baking soda
2 cups flour above mixture.
1\2 teaspoon cloves
1 teaspoon cinnamon
1\2 teaspoon salt
Cream first 4 ingrediences, Sift rest of ingrediences and add to creamed mixture. Form into balls
and roll in sugar. Place on ungreased cookie sheet, press down with fork. Bake in 375* oven
10-15 minutes.
Moon Drop
Cookies
3\4
cup brown sugar
1\2 cup sugar
2\3 cup shortening
2 eggs
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1\4 teaspoon lemon extract
2\3 cup drained crushed pineapple
1 cup chopped walnuts or pecans
Cream shortening, sugar and eggs together. Sift dry ingrediences together and add
to creamed mixture with pineapple. Mix in nuts. Bake in a 375* oven for 12-15 minutes,
or until lightly browned.
1\2 cup sugar
2\3 cup shortening
2 eggs
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1\4 teaspoon lemon extract
2\3 cup drained crushed pineapple
1 cup chopped walnuts or pecans
Cream shortening, sugar and eggs together. Sift dry ingrediences together and add
to creamed mixture with pineapple. Mix in nuts. Bake in a 375* oven for 12-15 minutes,
or until lightly browned.
Mrs. Fields
Cookies
2
cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla extract
4 cups flour
5 cups oatmeal
2 teaspoons salt
3 teaspoons baking powder
2 teaspoons baking soda
24 ounces semisweet chocolate chips
18 ounces chocolate bar grated [Hersheys]
3 cups chopped walnuts or pecans
Cream together butter, sugar and brown sugar. Add the eggs and vanilla mixing well.
Take the 5 cups of oatmeal and blend it in blender and blend until it turns to powder,
Blend it with the flour, baking powder, soda and salt. Mix together with butter, egg
sugar mixture. Add 24 ounces of choc chips and one 18 ounce bar of Hersheys candy
bar, grated, then add 3 cups of chopped nuts. Bake at 375* for 15 minutes.
.
2 cups sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla extract
4 cups flour
5 cups oatmeal
2 teaspoons salt
3 teaspoons baking powder
2 teaspoons baking soda
24 ounces semisweet chocolate chips
18 ounces chocolate bar grated [Hersheys]
3 cups chopped walnuts or pecans
Cream together butter, sugar and brown sugar. Add the eggs and vanilla mixing well.
Take the 5 cups of oatmeal and blend it in blender and blend until it turns to powder,
Blend it with the flour, baking powder, soda and salt. Mix together with butter, egg
sugar mixture. Add 24 ounces of choc chips and one 18 ounce bar of Hersheys candy
bar, grated, then add 3 cups of chopped nuts. Bake at 375* for 15 minutes.
.
Oatmeal
Cookies
3\4
cup shortening
1 cup firmly packed brown sugar
1\2 cup sugar
1 egg
1\4 cup water
1 teaspoon vanilla extract
1 cup sifted flour
1 teaspoon salt
1\2 teaspoon baking soda
3 cups oats uncooked
Blend shortening, sugars, egg, water and vanilla until creamy. Sift together flour, salt and soda. Add
creamed mixture and blend well, stir in oats. Drop by teaspoonfuls onto greased cookie sheet. Bake in
350* oven 12-15 minutes. For variety add chopped nuts, raisins or chocolate chips.
.
1 cup firmly packed brown sugar
1\2 cup sugar
1 egg
1\4 cup water
1 teaspoon vanilla extract
1 cup sifted flour
1 teaspoon salt
1\2 teaspoon baking soda
3 cups oats uncooked
Blend shortening, sugars, egg, water and vanilla until creamy. Sift together flour, salt and soda. Add
creamed mixture and blend well, stir in oats. Drop by teaspoonfuls onto greased cookie sheet. Bake in
350* oven 12-15 minutes. For variety add chopped nuts, raisins or chocolate chips.
.
Oatmeal
Cookies 2
1
cup shortening
2 cups brown sugar
2 eggs
1\4 cup boiling water
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups flour
2 cups oats
Cream together shortening with brown sugar, add beaten egg and blend well. Add soda to boiling water and
add to mixture. Mix the flour with oatmeal and add to creamed mixture. May add raisins and nuts if disired.
Drop by spoonfuls on greased cookie sheet and bake at 375* for 15 minutes or until browned lightly.
2 cups brown sugar
2 eggs
1\4 cup boiling water
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups flour
2 cups oats
Cream together shortening with brown sugar, add beaten egg and blend well. Add soda to boiling water and
add to mixture. Mix the flour with oatmeal and add to creamed mixture. May add raisins and nuts if disired.
Drop by spoonfuls on greased cookie sheet and bake at 375* for 15 minutes or until browned lightly.
Oatmeal Raisin
Cookies
2
cups raisins
1 cup water
1 cup shortening
1 cup sugar
2 eggs
2 cups flour
1\2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
2 cups quick oats
1\2 cup chopped walnuts
Boil together raisins with water, cool and save 1\2 cup raisin water. Cream shortening, sugar and eggs.
Add alternately with raisins and water the, dry ingredients, flour, salt soda and cinnamon. Add the oats
and nuts. Bake in 375* oven about 10-15 minutes or until lightly browned. Store in between waxed paper to keep
from sticking.
.
1 cup water
1 cup shortening
1 cup sugar
2 eggs
2 cups flour
1\2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
2 cups quick oats
1\2 cup chopped walnuts
Boil together raisins with water, cool and save 1\2 cup raisin water. Cream shortening, sugar and eggs.
Add alternately with raisins and water the, dry ingredients, flour, salt soda and cinnamon. Add the oats
and nuts. Bake in 375* oven about 10-15 minutes or until lightly browned. Store in between waxed paper to keep
from sticking.
.
Oatmeal Icebox
Cookies
1
cup shortening
1 cup brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1\2 cup flour
3 cups oatmeal
1 teaspoon salt
1 teaspoon baking soda
1 cup chopped walnuts or pecans optional
Mix all ingredients together, blending well. Chill overnight . Bake in 350* oven 12-15
minutes.
1 cup brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1\2 cup flour
3 cups oatmeal
1 teaspoon salt
1 teaspoon baking soda
1 cup chopped walnuts or pecans optional
Mix all ingredients together, blending well. Chill overnight . Bake in 350* oven 12-15
minutes.
Oreo Cookies???
Ina Hanks
1 devil food cake mix
1\2 cup vegetable oil
2 eggs
Frosting;
1\2 cup butter
2 cups powdered sugar
3 ounces cream cheese
Mix cake mix, shortening and egg. Roll thin and bake in 350* oven 10 minutes. Make frosting
Beating until smooth. Frost bottom of one cookie and top with second bottom cookie.
.
1 devil food cake mix
1\2 cup vegetable oil
2 eggs
Frosting;
1\2 cup butter
2 cups powdered sugar
3 ounces cream cheese
Mix cake mix, shortening and egg. Roll thin and bake in 350* oven 10 minutes. Make frosting
Beating until smooth. Frost bottom of one cookie and top with second bottom cookie.
.
Peanut Butter
Brownies
3\4
cup sifted flour
1 teaspoon baking powder
1\2 teaspoon salt
1 cup sugar
1 square unsweetened chocolate melted
1\3 cup melted butter
1\2 cup chunck style peanut butter
1 teaspoon vanilla extract
1\4 teaspoon almond extract
Add flour, baking powder and salt. Beat eggs until thick, gradually add sugar. Stir in melted chocolate, butter
and peanut butter. Beat in flour mixture vanilla and almond extract. Pour batter into baking dish. Bake at 350*
for 20-25 minutes. Cool.
1 teaspoon baking powder
1\2 teaspoon salt
1 cup sugar
1 square unsweetened chocolate melted
1\3 cup melted butter
1\2 cup chunck style peanut butter
1 teaspoon vanilla extract
1\4 teaspoon almond extract
Add flour, baking powder and salt. Beat eggs until thick, gradually add sugar. Stir in melted chocolate, butter
and peanut butter. Beat in flour mixture vanilla and almond extract. Pour batter into baking dish. Bake at 350*
for 20-25 minutes. Cool.
Peanut Butter
Candy Cookies
1\2
cup brown sugar
1\2 cup peanut butter
1\4 cup evaporated milk
2 1\2 cup rice crispies
In a medium saucepan add first three ingredients. Heat until sugar is dissolved and peanut butter is
melted. Remove from heat stir in cereal. Drop on wax paper by teaspoons. Let set up. Makes about
3 dozen.
.
1\2 cup peanut butter
1\4 cup evaporated milk
2 1\2 cup rice crispies
In a medium saucepan add first three ingredients. Heat until sugar is dissolved and peanut butter is
melted. Remove from heat stir in cereal. Drop on wax paper by teaspoons. Let set up. Makes about
3 dozen.
.
Pineapple
Cocoanut Cookies
1
1\2 cup brown sugar
1 cup scant butter
1 cup sour milk
1 teaspoon baking soda
3 cups +3 tablespoons flour
1 teaspoon baking powder
2 eggs
1 cup crushed pineapple drained
1 1\2 cup coconut
1 cup raisins
1 cup chopped walnuts or pecans
1 teaspoon vanilla extract
1\2 teaspoon salt
Mix brown sugar, butter and eggs together and blend well. Mix dry ing. together and add to
bowl alt. with sour milk. Add fruit, nuts, cocoanut and vanilla. Mix well. Drop on lightly
greased cookie sheet. Bake in 350* oven until lightly browned, 12-15 minutes. Remove to
wire rack to cool. Do not stack as they will stick.
1 cup scant butter
1 cup sour milk
1 teaspoon baking soda
3 cups +3 tablespoons flour
1 teaspoon baking powder
2 eggs
1 cup crushed pineapple drained
1 1\2 cup coconut
1 cup raisins
1 cup chopped walnuts or pecans
1 teaspoon vanilla extract
1\2 teaspoon salt
Mix brown sugar, butter and eggs together and blend well. Mix dry ing. together and add to
bowl alt. with sour milk. Add fruit, nuts, cocoanut and vanilla. Mix well. Drop on lightly
greased cookie sheet. Bake in 350* oven until lightly browned, 12-15 minutes. Remove to
wire rack to cool. Do not stack as they will stick.
Pineapple
Cookies
1
cup shortening
1 cup crushed pineapple
2 eggs
1 cup brown sugar
4 cups flour
2 teaspoons baking powder
1\2 teaspoon baking soda
1\2 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans
Cream shortening, sugar and eggs. Add pineapple, vanilla, dry ingredients and nuts.
Bake 12-15 minutes in a 350* oven.
.
1 cup crushed pineapple
2 eggs
1 cup brown sugar
4 cups flour
2 teaspoons baking powder
1\2 teaspoon baking soda
1\2 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans
Cream shortening, sugar and eggs. Add pineapple, vanilla, dry ingredients and nuts.
Bake 12-15 minutes in a 350* oven.
.
Pumpkin
Cookies
2 cups shortening
2 cups sugar
2 eggs
2 cups pumpkins
2 teaspoons vanilla extract
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
2 cups raisins if desired
1 cup chopped walnuts if desired
2 8 oz packages semi-sweet chocolate chips if desired
Glaze;
6 tablespoons butter
1 cup brown sugar
6 tablespoons milk
2 teaspoons vanilla extract
2 cups powdered sugar
Cream shortening, sugar and eggs. Add rest of ingredients, raisins and nuts last. Bake in
350* oven until lightly brown, partially cool then add glaze
Glaze;
Melt butter, add brown sugar and milk. Boil gently for two minutes. Beat in powdered sugar
and vanilla. Use glaze while it is hot. Dries quickly.
Frosting;
1 3 oz package of cream cheese {softened.}
1\2 cup butter or margarine
1 teaspoon vanilla
2 cups of powdered sugar.
Beat all together until smooth, frost cookies.
Pumpkin
Cookies 2
1\2 cup shortening
1 1\2 cup sugar
1 cup canned pumpkin
1 egg
2 1\2 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1\2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon nutmeg
1\2 chopped walnuts or pecans
1 cup raisins or chocolate chips
Cream shortening with sugar, add egg. Add dry ingredients, alternately with pumpkin. Fold in nuts and raisins
or choco. chips. Bake in 350* oven about 10 minutes, or until lightly brown.
Raisin Cookies
1
1\2 cup raisins
1 cup boiling water
1 1\2 cup sugar
1 cup shortening
3 cups flour
1 teaspoon salt
3 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
Put raisins in boiling water and set until all water is soaked up. Make sure all water is used up, let cool.
Cream sugar, shortening and eggs until light, add dry ingredients. Then add vanilla, fold in raisins. Form
in balls, then roll in sugar. Put on cookie sheet, press with fork. Bake in 350* oven 10-15 minutes. Lightly
grease cookie sheet.
1 cup boiling water
1 1\2 cup sugar
1 cup shortening
3 cups flour
1 teaspoon salt
3 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
Put raisins in boiling water and set until all water is soaked up. Make sure all water is used up, let cool.
Cream sugar, shortening and eggs until light, add dry ingredients. Then add vanilla, fold in raisins. Form
in balls, then roll in sugar. Put on cookie sheet, press with fork. Bake in 350* oven 10-15 minutes. Lightly
grease cookie sheet.
Raisin Oatmeal
cookies
1 cup butter or margarine
1 cup firmly packed brown sugar
1\2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1\2 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1\2 teaspoon salt
3 cups uncooked oatmeal
1 cup raisins
1 cup chopped walnuts or pecans
In a bowl beat sugars, eggs and butter Add vanilla, beat well. Add flour soda cjnnamon and salt together and add to creamed mixture.
Add Oats, raisins and nuts. Bake in 350* oven 10 to 12 minutes'
Ranger Cookies
Jeneil Jorgensen
1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1\2 teaspoon baking powder
1\2 teaspoon salt
2 cups oatmeal
2 cups corn flakes
3\4 cup coconut
3\4 cup chopped walnuts or pecans
Cream shortening and sugar. Add eggs and vanilla blend well. Sift flour with baking soda, baking powder
and salt. Add to creamed mixture. Stir in oatmeal, cornflakes, cocoanuts and nuts. Place by spoonfuls on
lightly greased cookie sheets. Bake in 350* oven for 15-20 minutes.
Sassy
1\2
cup balsamic vinegar
Peel from 1\2 orange
1\2 cup brown sugar
1\4 cup cream cheese
2 tablespoons melted butter
Orange zest from 1\2 orange
1 teaspoon vanilla extract
2 1\2 teaspoon dry cocoa
Simmer vinegar orange peel and brown sugar in small pan until it reduces to syrup. Take 1 1\2
teaspoons of this mixture save the rest for future use. In a large bowl whip together cream cheese
, butter and orange zest. Add juice and vanilla. Stir in powdered sugar a 1\2 cup at a time until
the mixture is smooth and of spreading consistency. Divide into two bowls. Add cocoa powder
to one and in second bowl add yellow and red food coloring. Frost brownies in horizontal strips
1 inch. Run blunt knife through strips to form peaks. Cut brownies in 9 large or 12 smaller pieces.
Peel from 1\2 orange
1\2 cup brown sugar
1\4 cup cream cheese
2 tablespoons melted butter
Orange zest from 1\2 orange
1 teaspoon vanilla extract
2 1\2 teaspoon dry cocoa
Simmer vinegar orange peel and brown sugar in small pan until it reduces to syrup. Take 1 1\2
teaspoons of this mixture save the rest for future use. In a large bowl whip together cream cheese
, butter and orange zest. Add juice and vanilla. Stir in powdered sugar a 1\2 cup at a time until
the mixture is smooth and of spreading consistency. Divide into two bowls. Add cocoa powder
to one and in second bowl add yellow and red food coloring. Frost brownies in horizontal strips
1 inch. Run blunt knife through strips to form peaks. Cut brownies in 9 large or 12 smaller pieces.
Sassy Orange Brownies with Tangy Balsamic Frosting
1\2 cup butter
1\2 cup dry cocoa
1\2 cup brown sugar
1\2 cup sugar
1 egg
1\4 cup pumpkins
1 teaspoon vanilla extract
1\2 cup flour
1\4 cup milk chocolate chips
1\4 cup white chocolate chips
Zest of one orange
Preheat oven to 325*. Spray or butter a 8-8 inch glass pan.
In a large heat proof bowl, over double boiler or simmering pan of water, melt butter and
cocoa powder until smooth. Add brown and granulated sugar and stir together. Remove
from heat. In a small separate bowl combine egg and pumpkin, temper pumpkin mixture
by stirring in a small amount of the chocolate mixture. Then combine it with the rest of
the chocolate mixture. Add vanilla then the flour. Mix in chips and orange zest.
Pour mixture into prepared pan spreading it out. Bake 20 to 25 minutes until toothpick
comes out clean. Cool completely before frosting
Scotch
Shortbread
1
pound butter soft
1 cup granulated sugar
4 cups flour
Knead butter with hands until fluffy, add sugar 2 tablespoons at a time until all is used. then mix
in flour 1 cup at a time. Knead real well. Roll into a large ball then cut in half, roll each section
into a pecan log, cut into slices 1\4 inch thick. Cook on ungreased cookie sheet until sides or
light brown. Don't over cook. Burns easily. 350* 8-12 minutes
1 cup granulated sugar
4 cups flour
Knead butter with hands until fluffy, add sugar 2 tablespoons at a time until all is used. then mix
in flour 1 cup at a time. Knead real well. Roll into a large ball then cut in half, roll each section
into a pecan log, cut into slices 1\4 inch thick. Cook on ungreased cookie sheet until sides or
light brown. Don't over cook. Burns easily. 350* 8-12 minutes
Snappy Turtle
Cookies
1\2
cup brown sugar
1\2 cup butter
1\2 teaspoon vanilla extract
1\4 teaspoon imitation maple flavoring
2 eggs
1 1\2 cup flour
1\2 teaspoon salt
1\2 teaspoon baking soda
-1
1 1\2-2 cups pecans halves
Beat sugar, butter, flavorings, 1 egg and 1 egg yolk in a bowl until well mixed. By hand stir
in flour, salt and soda. chill dough 30 min. Arrange pecans on cookie sheet to resemble head and feet of a turtle.
Beat egg white. Shape rounded teaspoonsof dough into balls. Dip bottoms into egg whites, press into nuts. Bake
in 350* oven 10-12 minutes. Cool and frost.
Frosting;
1\3 cup aemi-sweet chocolate chips
3 tablespoons milk
1 tablespoon butter
1 cup powered sugar
1\2 teaspoon vanilla
pinch salt
Melt choc chips with milk and butter, add rest of ingredients, beat until smooth and frost
cookies.
1\2 cup butter
1\2 teaspoon vanilla extract
1\4 teaspoon imitation maple flavoring
2 eggs
1 1\2 cup flour
1\2 teaspoon salt
1\2 teaspoon baking soda
-1
1 1\2-2 cups pecans halves
Beat sugar, butter, flavorings, 1 egg and 1 egg yolk in a bowl until well mixed. By hand stir
in flour, salt and soda. chill dough 30 min. Arrange pecans on cookie sheet to resemble head and feet of a turtle.
Beat egg white. Shape rounded teaspoonsof dough into balls. Dip bottoms into egg whites, press into nuts. Bake
in 350* oven 10-12 minutes. Cool and frost.
Frosting;
1\3 cup aemi-sweet chocolate chips
3 tablespoons milk
1 tablespoon butter
1 cup powered sugar
1\2 teaspoon vanilla
pinch salt
Melt choc chips with milk and butter, add rest of ingredients, beat until smooth and frost
cookies.
Snickerdoodles
1
cup shortening
1 1\2 cup sugar
2 eggs [beaten]
2 3\4 cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1\2 teaspoon salt
2 tablespoons sugar
2 tablespoons cinnamon
Cream shortening, add sugar and beat until fluffy. Add egg and blend. Sift flour, cream of tarter
soda and salt. Add to egg mixture. Put in refridgerator and chill two hours. Roll into small balls,
roll bals in the mixture of cinnamon and sugar. Place on ungreased cookie sheet and bake.
Do not flatten. 350* oven 8=10 minutes. { Good dunkin cookies.}
1 1\2 cup sugar
2 eggs [beaten]
2 3\4 cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1\2 teaspoon salt
2 tablespoons sugar
2 tablespoons cinnamon
Cream shortening, add sugar and beat until fluffy. Add egg and blend. Sift flour, cream of tarter
soda and salt. Add to egg mixture. Put in refridgerator and chill two hours. Roll into small balls,
roll bals in the mixture of cinnamon and sugar. Place on ungreased cookie sheet and bake.
Do not flatten. 350* oven 8=10 minutes. { Good dunkin cookies.}
Snowballs
2
eggs
3\4 cup sugar
1\2 cup flour
Pinch salt
1 teaspoon baking powder
1 teaspoon vanilla extract
1 cup walnuts chopped
1 cup dates
1 package coconut
Beat eggs until light. add sugar and sifted dry ingredients. vanilla stir. Add dates
nuts. Bake 375* 1 hour- 1 hour 15 minutes. Cool slightly .Mold into small balls
Dip in icing and roll in cocoanut. let set up, and store.
3\4 cup sugar
1\2 cup flour
Pinch salt
1 teaspoon baking powder
1 teaspoon vanilla extract
1 cup walnuts chopped
1 cup dates
1 package coconut
Beat eggs until light. add sugar and sifted dry ingredients. vanilla stir. Add dates
nuts. Bake 375* 1 hour- 1 hour 15 minutes. Cool slightly .Mold into small balls
Dip in icing and roll in cocoanut. let set up, and store.
Soft Cookies
Grandma Rea
Dodds
1 cup shortening
2 cups sugar 1 white, 1 brown
3 cups flour
4 eggs
4 tablespoons buttermilk or tomatoe juice
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon vanilla extract
Beat shortening and sugars well, add eggs. Mix flour with soda and salt. add to creamed mixture alternately
with buttermilk or tomatoe juice. Add vanilla. Drop on lightly greased cookie sheet and bake in 350* oven
10-12 minutes.
1 cup shortening
2 cups sugar 1 white, 1 brown
3 cups flour
4 eggs
4 tablespoons buttermilk or tomatoe juice
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon vanilla extract
Beat shortening and sugars well, add eggs. Mix flour with soda and salt. add to creamed mixture alternately
with buttermilk or tomatoe juice. Add vanilla. Drop on lightly greased cookie sheet and bake in 350* oven
10-12 minutes.
Spice Raisin
Bars
Gerta
1 cup raisins
2 cups water
Boil 3 minutes
1\2 cup shortening
1 cup sugar
1 cup raisin juice
1 egg
[cream]
Add
2 cups flour
1\4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1\2 teaspoon cloves
1\2 teaspoon allspice
Add raisins after all ingrediences have been mixed together, Bake in pan at 350* until lightly
brown.
Sugar Cookies
Marilyn Hansen
1 1\2 cup powdered sugar
1 cup butter or margarine
1 egg
1 teaspoon vanilla extract
1 teaspoon cream of tartar
1\2 teaspoon almond extract
2 1\2 cup flour
1 teaspoon baking soda
Mix butter, sugar and egg together, add flavoring, mix well then add dry ing.
Put in refrigerator 2-3 hours. When cold roll out and cut in shape of your choice
Bake in 375* oven 7-8 minutes or until lightly browned.
1 1\2 cup powdered sugar
1 cup butter or margarine
1 egg
1 teaspoon vanilla extract
1 teaspoon cream of tartar
1\2 teaspoon almond extract
2 1\2 cup flour
1 teaspoon baking soda
Mix butter, sugar and egg together, add flavoring, mix well then add dry ing.
Put in refrigerator 2-3 hours. When cold roll out and cut in shape of your choice
Bake in 375* oven 7-8 minutes or until lightly browned.
Sugar Cookies
2
4
1\2 cup flour
1 1\2 teaspoon baking powder
1 1\2 teaspoon baking soda
1 1\2 teaspoon salt
1 1\2 cup sugar
1 1\2 cup shortening
3 eggs
6 tablespoons milk
2 teaspoons vanilla extract
Cream eggs, sugar and shortening together.. Add vanilla and milk, beat dry ingrediences in mixture.
Roll out and bake in 350* oven until done.
.
1 1\2 teaspoon baking powder
1 1\2 teaspoon baking soda
1 1\2 teaspoon salt
1 1\2 cup sugar
1 1\2 cup shortening
3 eggs
6 tablespoons milk
2 teaspoons vanilla extract
Cream eggs, sugar and shortening together.. Add vanilla and milk, beat dry ingrediences in mixture.
Roll out and bake in 350* oven until done.
.
Tender Crisp
Sugar Cookies
1\2
cup butter
1\2 cup shortening
1\2 cup sugar
1\2 cup powdered sugar
1 1\2 teaspoon vanilla extract
1 egg
2 1\2 cup sifted flour
1\2 teaspoon baking soda
1\2 teaspoon cream of tartar
1\2 teaspoon salt
Cream butter, shortening and sugar until fluffy. Beat in egg and vanilla. Sift dry ing. add to
creamed mixture. Mix well. Roll out on floured board, about 1\4 inch, cut out with cookie
cutters as disired. Bake in 350* oven 10-12 minutes, until lightly brown around edges.
1\2 cup shortening
1\2 cup sugar
1\2 cup powdered sugar
1 1\2 teaspoon vanilla extract
1 egg
2 1\2 cup sifted flour
1\2 teaspoon baking soda
1\2 teaspoon cream of tartar
1\2 teaspoon salt
Cream butter, shortening and sugar until fluffy. Beat in egg and vanilla. Sift dry ing. add to
creamed mixture. Mix well. Roll out on floured board, about 1\4 inch, cut out with cookie
cutters as disired. Bake in 350* oven 10-12 minutes, until lightly brown around edges.
Toffee Nut
Bars
1\2 cup shortening, half butter
1\2 cup brown sugar
1 cup sifted flour
Topping;
2 eggs
1 cup brown sugar
1 teaspoon vanilla extract
2 tablespoons flour
1 teaspoon baking powder
1\2 teaspoon salt
1 cup coconut
1 cup chopped walnuts or pecans
Mix thoroughly shortening, brown sugar and flour, press and flatten to cover bottom of ungreased
9-12-2 inch pan. Bake 10 minutes in 350* oven.
Topping;;
Beat eggs well, add brown sugar, vanilla, blend well. Mix together flour, baking powder and salt.
Stir into egg mixture then add cocoanut and nuts. Pour over crust and bake another 25 minutes
or until lightly browned. Cool and cut into squares.
.
Wheat and
Raisin Chocolate Chip Cookies
1 1\2 cup sugar
2 teaspoons vanilla extract
4 eggs
2 1\2 cup flour
2 1\2 cup whole wheat flour
1\2 teaspoon salt
2 teaspoons baking soda
2 tablespoons hot water
1 cup chopped walnuts or pecans
1 cup raisins
1 12-ounce package semisweet chocolate chips
chips
Preheat oven to 350* oven. Beat butter until soft. Gradually add sugar until light and fluffy. Add
vanilla then eggs, one at a time. Beat well. Gradually add dry ingrediences, except soda, beating at low speed
until well mixed. Dissolve soda in hot water then add to mixture. Stir in nuts, raisins and choc. chips
Using 1 generous tablespoon of dough, place on greased cookie sheet. Bake for 10-12 minutes.
.
Whoopie
Cookies
Makes about 15
cookies;
Cookies;
1 cup sugar
1 egg
1\2 cup softened butter
1 teaspoon vanilla extract
1\2 cup cocoa powder sifted
1 teaspoon baking soda
2 cups flour
1 cup buttermilk
1\2 teaspoon salt
Filling;;
3\4 cup softened butter
1 cup confectioners' sugar sifted
1 1\2 cup prepared marshmallow creme
2 teaspoons vanilla extract
1\4 teaspoon salt
Cookies;
Preheat oven to 375*.
With an electric mixer, beat the sugar, egg, butter and vanilla until light and creamy. In
another bowl mix the soda, cocoa , salt and flour then blend with buttermilk in the creamed
mixture. Drop the batter by large tablespoons on to greased cookie sheets. Bake 8-10 minutes
Cool on wire racks
Filling;
Mix all ingrediences and beat until smooth. Put one tablespoon filling on bottom of cookie
put second cookie on cookie, bottoms together. Press gently and put on plate. .
Cookies;
1 cup sugar
1 egg
1\2 cup softened butter
1 teaspoon vanilla extract
1\2 cup cocoa powder sifted
1 teaspoon baking soda
2 cups flour
1 cup buttermilk
1\2 teaspoon salt
Filling;;
3\4 cup softened butter
1 cup confectioners' sugar sifted
1 1\2 cup prepared marshmallow creme
2 teaspoons vanilla extract
1\4 teaspoon salt
Cookies;
Preheat oven to 375*.
With an electric mixer, beat the sugar, egg, butter and vanilla until light and creamy. In
another bowl mix the soda, cocoa , salt and flour then blend with buttermilk in the creamed
mixture. Drop the batter by large tablespoons on to greased cookie sheets. Bake 8-10 minutes
Cool on wire racks
Filling;
Mix all ingrediences and beat until smooth. Put one tablespoon filling on bottom of cookie
put second cookie on cookie, bottoms together. Press gently and put on plate. .
Zucchini
Brownies
2
cups sugar
3 eggs
1 cup vegetable oil
1 teaspoon salt
1 teaspoon baking soda
1\2 teaspoon baking powder
1\2 teaspoon vanilla extract
1\2 cup milk
2 1\2 cup flour
1\2 cup unsweetened cocoa
2 cups grated zucchini
Frosting;;
1\2 square butter or margarine
3 tablespoons milk
1 1\2 tablespoon unsweetened cocoa
Mix ingredients together and blend, Put in a well greased pan, Bake in a 350* oven
30 to 40 minutes. Put frosting in small pan and boil, add enough powdered sugar
until spreading consistency.
3 eggs
1 cup vegetable oil
1 teaspoon salt
1 teaspoon baking soda
1\2 teaspoon baking powder
1\2 teaspoon vanilla extract
1\2 cup milk
2 1\2 cup flour
1\2 cup unsweetened cocoa
2 cups grated zucchini
Frosting;;
1\2 square butter or margarine
3 tablespoons milk
1 1\2 tablespoon unsweetened cocoa
Mix ingredients together and blend, Put in a well greased pan, Bake in a 350* oven
30 to 40 minutes. Put frosting in small pan and boil, add enough powdered sugar
until spreading consistency.
.Tomato Cake
Grandma Dodds
3\4 cup shortening
1 1\4 cup sugar
1 1\2 cup tomato juice
2 eggs
1 teaspoon salt
2 cups flour
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
2 teaspoons cinnamon
1 teaspoon cloves
Beat eggs, sugar and shortening. Beat well. Add dry ingredients alternately
with tomato juice. Bake in greased floured pan at 350* oven for 35 to 40 minutes or
until springs back when touched lightly with finger . Cover with cream cheese icing if desired.
3\4 cup shortening
1 1\4 cup sugar
1 1\2 cup tomato juice
2 eggs
1 teaspoon salt
2 cups flour
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
2 teaspoons cinnamon
1 teaspoon cloves
Beat eggs, sugar and shortening. Beat well. Add dry ingredients alternately
with tomato juice. Bake in greased floured pan at 350* oven for 35 to 40 minutes or
until springs back when touched lightly with finger . Cover with cream cheese icing if desired.
Apple Sauce
Cake
Grandma Dodds
3 cups applesauce
1 cup butter
2 cups sugar
2 cups raisins
3 cups flour
2 teaspoons cinnamon
2 teaspoons cloves
2 cups chopped walnuts or pecans
4 teaspoons baking soda dissolved in 4 tablespoons boiling water
Mix all ingredience together, may have to add more flour to stiffen. Bake in loaf pans
which have been greased and floured. Bake in 350* oven until a toothpick comes out
the middle clean. This is a real old recipe. It came from Mom with no instructions
3 cups applesauce
1 cup butter
2 cups sugar
2 cups raisins
3 cups flour
2 teaspoons cinnamon
2 teaspoons cloves
2 cups chopped walnuts or pecans
4 teaspoons baking soda dissolved in 4 tablespoons boiling water
Mix all ingredience together, may have to add more flour to stiffen. Bake in loaf pans
which have been greased and floured. Bake in 350* oven until a toothpick comes out
the middle clean. This is a real old recipe. It came from Mom with no instructions
Banana Cake
2
cups flour +2 tablespoons
1 teaspoon baking soda
1\2 teaspoon salt
1\3 cup shortening
1 1\4 cup sugar
1 egg
1 teaspoon vanilla extract
1\2 cup sour cream
3 bananas
1\2 cup chopped walnuts or pecans
Beat shortening with sugar and egg, add vanilla. Mix dry ingrediences alternately with sour cream, add bananas.
Mix in nuts. Bake in 350* oven for 35 or so minutes. Frost with cream cheese frosting.
1 teaspoon baking soda
1\2 teaspoon salt
1\3 cup shortening
1 1\4 cup sugar
1 egg
1 teaspoon vanilla extract
1\2 cup sour cream
3 bananas
1\2 cup chopped walnuts or pecans
Beat shortening with sugar and egg, add vanilla. Mix dry ingrediences alternately with sour cream, add bananas.
Mix in nuts. Bake in 350* oven for 35 or so minutes. Frost with cream cheese frosting.
Bite-sized
Pastry
2
packages yeast
1\4 cup warm water
1 cup warm milk
6 tablespoons sugar
6 tablespoons shortening
2 teaspoons salt
3\4 teaspoon nutmeg
2 beaten eggs
3 cups bread flour
1 1\2 cup pastry flour
1\2 cup butter softened
1 cup sugar
1 tablespoon cinnamon
Dissolve yeast in water, let proof about 5 minutes. Add warm milk, sugar, shortening, salt, nutmeg, eggs and
bread flour. Add yeast, blend until soft and smooth, then add pastry flour. Beat until very smooth then cover
and let risse until double. Punch down. Divide in two portions, roll each 3-15 about 1\2 inch thick. Spread with
butter and sprinkle with cinnamon and sugar. Roll up from long side, cut in 3\4 inch slices. Put on greased
baking sheets and let rise until double. Bake 400* oven, 6-8 minutes. Top with iceing of choice.
1\4 cup warm water
1 cup warm milk
6 tablespoons sugar
6 tablespoons shortening
2 teaspoons salt
3\4 teaspoon nutmeg
2 beaten eggs
3 cups bread flour
1 1\2 cup pastry flour
1\2 cup butter softened
1 cup sugar
1 tablespoon cinnamon
Dissolve yeast in water, let proof about 5 minutes. Add warm milk, sugar, shortening, salt, nutmeg, eggs and
bread flour. Add yeast, blend until soft and smooth, then add pastry flour. Beat until very smooth then cover
and let risse until double. Punch down. Divide in two portions, roll each 3-15 about 1\2 inch thick. Spread with
butter and sprinkle with cinnamon and sugar. Roll up from long side, cut in 3\4 inch slices. Put on greased
baking sheets and let rise until double. Bake 400* oven, 6-8 minutes. Top with iceing of choice.
Boiled Raisin
Cake
1
pound raisins
1 pound currants
1 teaspoon cinnamon
1\2 teaspoon nutmeg
1\2 teaspoon cloves
1\2 teaspoon allspice
1 teaspoon salt
1 tablespoon lemon or orange zest
6 cups water
1 1\2 cup shortening
4 cups sugar
Boil all ingredients together then cool. Add 3 teaspoons soda and enough flour to make stiff
batter. Bake in loaf pans that have been greased and floured. Bake in325* oven until done.
This is another of Grandma's recipe without instructions.
1 pound currants
1 teaspoon cinnamon
1\2 teaspoon nutmeg
1\2 teaspoon cloves
1\2 teaspoon allspice
1 teaspoon salt
1 tablespoon lemon or orange zest
6 cups water
1 1\2 cup shortening
4 cups sugar
Boil all ingredients together then cool. Add 3 teaspoons soda and enough flour to make stiff
batter. Bake in loaf pans that have been greased and floured. Bake in325* oven until done.
This is another of Grandma's recipe without instructions.
Buttermilk
Chocolate Cake
1\2
cup unsweetened cocoa
1 1\2 teaspoon baking soda
1\2 cup hot water
3\4 cup shortening
1 3\4 cup sugar
2 well beaten eggs
1 1\4 cup thick buttermilk
1\2 teaspoon salt
2 1\4 cup flour
2 teaspoons vanilla extract
Combine cocoa, soda and hot water in a small bow, stir until thickened. Set aside.
Cream shortening, sugar and eggs until fluffy. Sift flour and salt together, add to mixture alternately
with buttermilk. Blend in chocolate mixture, vanilla and 1\2 cup of chopped nuts if desired. Bake in 3
8 inch round pans at 350* oven 25 minutes. Top with fluffy white frosting.
.
1 1\2 teaspoon baking soda
1\2 cup hot water
3\4 cup shortening
1 3\4 cup sugar
2 well beaten eggs
1 1\4 cup thick buttermilk
1\2 teaspoon salt
2 1\4 cup flour
2 teaspoons vanilla extract
Combine cocoa, soda and hot water in a small bow, stir until thickened. Set aside.
Cream shortening, sugar and eggs until fluffy. Sift flour and salt together, add to mixture alternately
with buttermilk. Blend in chocolate mixture, vanilla and 1\2 cup of chopped nuts if desired. Bake in 3
8 inch round pans at 350* oven 25 minutes. Top with fluffy white frosting.
.
Carrot Cake
1
cup cooking oil
1 cup sugar
3 eggs well beaten
2 cups shredded carrots
1 small can crushed pineapple
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoons vanilla extract
1 cup coconut
1 cup chopped walnuts or pecans
1 cup golden raisins
Mix dry ingredients. Add to rest of ingredients. Put in prepared cake pan and bake 40 to 45 minutes in
350* oven. Frost with cream cheese icing.
1 cup sugar
3 eggs well beaten
2 cups shredded carrots
1 small can crushed pineapple
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoons vanilla extract
1 cup coconut
1 cup chopped walnuts or pecans
1 cup golden raisins
Mix dry ingredients. Add to rest of ingredients. Put in prepared cake pan and bake 40 to 45 minutes in
350* oven. Frost with cream cheese icing.
Cheese Cake
with Jello Filling
Crust;
24 single graham crackers crushed
1 square butter
2 tablespoons powdered sugar
Mix;
1 small package lemon jello
1 cup boiling water
4 tablespoons lemon juice
1 teaspoon vanilla extract
Mix;
1 8-ounce package cream cheese
1 cup sugar
Mix crust ingredients together and put in bottom of 9-13 pan. Reserve about 1\4 cup for top., top with reserved crumbs.
Mix jello .water. lemon juice and vanilla together. Let cool.
Mix cream cheese and sugar, whip until smooth. Combine with jello mixture. Then whip 1 cup cream
and fold in mixture. Pour on top of crumbs. Refrigerate over night. Serve with fruit filling if desired..
24 single graham crackers crushed
1 square butter
2 tablespoons powdered sugar
Mix;
1 small package lemon jello
1 cup boiling water
4 tablespoons lemon juice
1 teaspoon vanilla extract
Mix;
1 8-ounce package cream cheese
1 cup sugar
Mix crust ingredients together and put in bottom of 9-13 pan. Reserve about 1\4 cup for top., top with reserved crumbs.
Mix jello .water. lemon juice and vanilla together. Let cool.
Mix cream cheese and sugar, whip until smooth. Combine with jello mixture. Then whip 1 cup cream
and fold in mixture. Pour on top of crumbs. Refrigerate over night. Serve with fruit filling if desired..
Cheese Cake
Marilyn S
Hansen
4 eggs
1 cup sugar
3 8-ounce packages Philidelphia cream cheese
1 teaspoon vanilla extract
1\2 cup sour cream
1 1\2 cup graham cracker crumbs
1\3 cup butter
1\4 cup sugar
Beat the eggs with the sugar until sugar is dissolved, light and creamy. Add the vanilla and then the
softened cream cheese 1\4 package at a time. Beat until creamy then add sour cream Pour into a
spring form pan which has been prepared with graham cracker crumbs, butter and sugar. Pat
the crumb mixture on bottom of pan and up a ways on the sides. Bake in 325* oven about one
hour. Just set slightly. Do not overcook. Serve with topping of choice.
4 eggs
1 cup sugar
3 8-ounce packages Philidelphia cream cheese
1 teaspoon vanilla extract
1\2 cup sour cream
1 1\2 cup graham cracker crumbs
1\3 cup butter
1\4 cup sugar
Beat the eggs with the sugar until sugar is dissolved, light and creamy. Add the vanilla and then the
softened cream cheese 1\4 package at a time. Beat until creamy then add sour cream Pour into a
spring form pan which has been prepared with graham cracker crumbs, butter and sugar. Pat
the crumb mixture on bottom of pan and up a ways on the sides. Bake in 325* oven about one
hour. Just set slightly. Do not overcook. Serve with topping of choice.
Cheese Cake
{easy recipe}
1\3
cup lemon juice fresh
8 ounces package Philadelphia cream cheese
1 can sweetened condensed milk
1 graham cracker pie shell
Soften cream cheese, add cream cheese and lemon juice. Whip until well blended.
Pour in pie shell and cool for a hour or two.
8 ounces package Philadelphia cream cheese
1 can sweetened condensed milk
1 graham cracker pie shell
Soften cream cheese, add cream cheese and lemon juice. Whip until well blended.
Pour in pie shell and cool for a hour or two.
Cherry Pecan
Loaf
Jean Dallinga
2 cups flour
1 teaspoon baking soda
1\2 teaspoon salt
3\4 cup sugar
1\2 cup butter
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped walnuts or pecans
1 (16-ounce) jar maraschino cherries
Mix flour. baking powder and salt. In a separate bowl beat sugar, eggs, vanilla and butter until
light and fluffy. Add flour mixture alternately with buttermilk. Beat just until blended after each
addition. Fold in nuts and cherries. Grease and flour a 9+5+3 inch loaf pan. Pour batter in
pan and bake in 350* oven for 55-60 minutes. Put out on wire rack to cool.
2 cups flour
1 teaspoon baking soda
1\2 teaspoon salt
3\4 cup sugar
1\2 cup butter
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped walnuts or pecans
1 (16-ounce) jar maraschino cherries
Mix flour. baking powder and salt. In a separate bowl beat sugar, eggs, vanilla and butter until
light and fluffy. Add flour mixture alternately with buttermilk. Beat just until blended after each
addition. Fold in nuts and cherries. Grease and flour a 9+5+3 inch loaf pan. Pour batter in
pan and bake in 350* oven for 55-60 minutes. Put out on wire rack to cool.
Chocolate Cake
Roll
1\2
cup flour
1\4 cup cocoa powder
3\4 teaspoon baking powder
1\4 teaspoon salt
4 eggs separated
1 tablespoon cold water
1\2 + 1\3 cup sugar
1\2 teaspoon vanilla extract
1\3 cup powdered sugar
Sift first four ingredients in a large bowl. Set aside. Divide eggs then combine whites with water and
beat until fluffy, add 1\2 cup sugar and beat until stiff. In a small bowl beat egg yolks until thick,
gradually add 1\3 cup sugar, add vanilla and beat about 2 minutes longer. Fold egg yolks into egg whites
then fold dry ingredients into egg mixture. Spread into prepared pan and bake 12 to 15 minutes in a
350* oven. Do not over bake.
To prepare pan grease a jelly roll pan then line it with wax paper, grease and then flour wax paper.
When cake is ready to come out of the oven, sprinkle a cloth with powdered sugar and tip out on cloth
Roll cake in towle until cool. Fill with filling of choice. I use cherry pie filling.
1\4 cup cocoa powder
3\4 teaspoon baking powder
1\4 teaspoon salt
4 eggs separated
1 tablespoon cold water
1\2 + 1\3 cup sugar
1\2 teaspoon vanilla extract
1\3 cup powdered sugar
Sift first four ingredients in a large bowl. Set aside. Divide eggs then combine whites with water and
beat until fluffy, add 1\2 cup sugar and beat until stiff. In a small bowl beat egg yolks until thick,
gradually add 1\3 cup sugar, add vanilla and beat about 2 minutes longer. Fold egg yolks into egg whites
then fold dry ingredients into egg mixture. Spread into prepared pan and bake 12 to 15 minutes in a
350* oven. Do not over bake.
To prepare pan grease a jelly roll pan then line it with wax paper, grease and then flour wax paper.
When cake is ready to come out of the oven, sprinkle a cloth with powdered sugar and tip out on cloth
Roll cake in towle until cool. Fill with filling of choice. I use cherry pie filling.
Chocolate
Éclairs with Cream Cheese Cherry Filling
1\2
cup butter
1 cup boiling water
1 cup flour
3 tablespoons
3 tablespoons powered cocoa
1 tablespoon sugar
1\4 teaspoon salt
4 eggs
Filling
2 packages cream cheese
1\2 cup sugar
1\8 teaspoon almond extract
1 1\2 cup cherry pie filling
Sift flour and cocoa together, add all other ingredients, except eggs to boiling water, then add
flour mixture to water until it pulls away from sides. Cool slightly then add eggs one at a time, beating
well until mixture is smooth. Bake in 350* oven, cool, fill with filling
Filling;
Mix sugar and almond extract, to cream cheese, add cherry pie filling and blend.
1 cup boiling water
1 cup flour
3 tablespoons
3 tablespoons powered cocoa
1 tablespoon sugar
1\4 teaspoon salt
4 eggs
Filling
2 packages cream cheese
1\2 cup sugar
1\8 teaspoon almond extract
1 1\2 cup cherry pie filling
Sift flour and cocoa together, add all other ingredients, except eggs to boiling water, then add
flour mixture to water until it pulls away from sides. Cool slightly then add eggs one at a time, beating
well until mixture is smooth. Bake in 350* oven, cool, fill with filling
Filling;
Mix sugar and almond extract, to cream cheese, add cherry pie filling and blend.
Chocolate
Zucchini Cake
3
eggs
1 3\4 cup sugar
1\3 cup shortening
2 1\2 cup flour
1\2 envelope baking powder
1\2 teaspoon salt
1\2 teaspoon cinnamon
2 cups peeled, grated zucchini
2 tablespoons
2 tablespoons sugar
1\2 cup butter or marg.
1\2 cup sour milk or buttermilk
4 tablespoons dry cocoa
1 teaspoon baking soda
1 teaspoon vanilla extract
1\4 teaspoon cloves
1\4 chocolate chips
Beat shortening. butter and sugar together alternately . Add milk, zucchini and dry ingredients. Mix well.
Pour into well greased and floured bunt pan. Sprinkle with choc. chips and 2 Tbl. sugar. Bake in preheated
325* oven 50-55 min. Test with toothpick.
1 3\4 cup sugar
1\3 cup shortening
2 1\2 cup flour
1\2 envelope baking powder
1\2 teaspoon salt
1\2 teaspoon cinnamon
2 cups peeled, grated zucchini
2 tablespoons
2 tablespoons sugar
1\2 cup butter or marg.
1\2 cup sour milk or buttermilk
4 tablespoons dry cocoa
1 teaspoon baking soda
1 teaspoon vanilla extract
1\4 teaspoon cloves
1\4 chocolate chips
Beat shortening. butter and sugar together alternately . Add milk, zucchini and dry ingredients. Mix well.
Pour into well greased and floured bunt pan. Sprinkle with choc. chips and 2 Tbl. sugar. Bake in preheated
325* oven 50-55 min. Test with toothpick.
Country
Vanilla Ice Cream
Jane Bradbury
4 eggs
2 cups sugar
5 cups milk
4 cups heavy cream
2 tablespoons vanilla extract
3\4 teaspoon salt
Beat eggs until light and creamy, gradually add sugar. Beat until very stiff.
Add the rest of the ingrediences and mix thoroughly. Can mix the juice of one lemon
at this point if desired. Pour into gallon freezer and freeze as directed.
4 eggs
2 cups sugar
5 cups milk
4 cups heavy cream
2 tablespoons vanilla extract
3\4 teaspoon salt
Beat eggs until light and creamy, gradually add sugar. Beat until very stiff.
Add the rest of the ingrediences and mix thoroughly. Can mix the juice of one lemon
at this point if desired. Pour into gallon freezer and freeze as directed.
Decadent
Chocolate Cake
1
package chocolate fudge cake mix
1 can Eagle Brand sweetened condensed milk
1 jar caramel ice cream topping
1 8-ounce container cool whip
1 bar english toffee crushed
Bake cake as package indicates. Take the handle of a wooden spoon and poke holes all over, then pour
sweetened condensed milk and caramel topping over all, filling all holes. Top with cool whip and crushed
toffee bits.
1 can Eagle Brand sweetened condensed milk
1 jar caramel ice cream topping
1 8-ounce container cool whip
1 bar english toffee crushed
Bake cake as package indicates. Take the handle of a wooden spoon and poke holes all over, then pour
sweetened condensed milk and caramel topping over all, filling all holes. Top with cool whip and crushed
toffee bits.
Fluffy White
Frosting
Jeneal Jorgensen
1\2 cup water
1 1\2 tablespoon white corn syrup
1 1\2 cup sugar
1\2 teaspoon cream of tartar
1\2 teaspoon salt
2 egg whites
1 1\2 teaspoon vanilla extract
Mix water, corn syrup, sugar, cream of tartar, and salt in a heavy saucepan. Heat until the sugar
dissolves cook about 1-2 minutes.. Beat egg whites until they hold their shapes. Add the syrup mixture to the egg whites
beating constantly. beat two minutes. Add vanilla and continue beating until it loses its gloss.
About 5 minutes.
Fresh Apple
Cake
1
cup butter or margarine
2 cups sugar
3 eggs
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons vanilla extract
3 cups peeled chopped apples
2 cups chopped walnuts or pecans
beat sugar, butter and eggs, beating well.
Gradually add dry ingredients
stir in vanilla, fold in apples and nuts, pour into a greased angel food or bundt pan.
Bake at 325 for 1 1/2 hours. Let stand 15 minutes before removing from pan.
Cake freezes well and keeps fresh for days. Does not need frosting.
2 cups sugar
3 eggs
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons vanilla extract
3 cups peeled chopped apples
2 cups chopped walnuts or pecans
beat sugar, butter and eggs, beating well.
Gradually add dry ingredients
stir in vanilla, fold in apples and nuts, pour into a greased angel food or bundt pan.
Bake at 325 for 1 1/2 hours. Let stand 15 minutes before removing from pan.
Cake freezes well and keeps fresh for days. Does not need frosting.
Fresh from the
Garden Spice Cake
3
eggs
1\2 cup sugar
3\4 cup packed brown sugar
1\2 cup oils
1\2 cup sour cream
1\3 cup water
1 teaspoon vanilla extract
1 1\2 cup grated zucchini
1\2 cup grated carrots
2 teaspoons pumpkin pie spice
2 1\4 cup flour
1 1\2 teaspoon baking soda
1 teaspoon salt
3\4 cup chopped chopped walnuts or pecans
Preheat oven to 350*. Grease and flour a 9-13 pan or 2 round cake pans. In a medium bowl
mix together eggs, sugar, brown sugar, oil, sour cream. water and vanilla. Add zucchini, carrots
and pumpkin pie spice. Mix until well blended. Mix together flour baking soda and salt. Add to egg
mixture. Mix until well blended. Stir in nuts if using. Pour batter into pans and bake 35-40 minutes
Let cool completely before frosting with a cream cheese frosting.
1\2 cup sugar
3\4 cup packed brown sugar
1\2 cup oils
1\2 cup sour cream
1\3 cup water
1 teaspoon vanilla extract
1 1\2 cup grated zucchini
1\2 cup grated carrots
2 teaspoons pumpkin pie spice
2 1\4 cup flour
1 1\2 teaspoon baking soda
1 teaspoon salt
3\4 cup chopped chopped walnuts or pecans
Preheat oven to 350*. Grease and flour a 9-13 pan or 2 round cake pans. In a medium bowl
mix together eggs, sugar, brown sugar, oil, sour cream. water and vanilla. Add zucchini, carrots
and pumpkin pie spice. Mix until well blended. Mix together flour baking soda and salt. Add to egg
mixture. Mix until well blended. Stir in nuts if using. Pour batter into pans and bake 35-40 minutes
Let cool completely before frosting with a cream cheese frosting.
Frozen
Raspberry Dessert
Sylvia Swapp
2 tablespoons lemon juice
2 egg whites
3\4 cup sugar
1 package frozen raspberries
1 pint whpping cream
Crust;
1\4 cup brown sugar
1 cup flour
1 cup chopped walnuts or pecans
1 cube butter
Beat egg whites until stiff add sugar and lemon juice. Whip the cream add to mixture with
raspberries.
Crust;
Mix all crust ingredients in bowl. Put in baking pan and bake 12 minutes in 350* oven.
Crumble and put in 9-12 pan or casserole dish, saving enough to put on top. Add first
mixture to dish and sprinkle crust mixture on top, freeze. May use strawberries.
Fruit Cake
Mrs. Balmforth
1 cup crushed pineapple
3 cups sugar
4 3\4 cup flour
1 1\2 teaspoon baking powder
1 teaspoon nutmeg
1\2 teaspoon cloves
1\2 teaspoon allspice
1\2 teaspoon mace
1 tablespoon unsweetened cocoa
1 tablespoon cinnamon
1 teaspoon baking soda
1 cup sour milk
6 eggs
1 1\2 teaspoon salt
1 cup butter
3\4 cup brown sugar
2 pounds raisins
1 package currants
1\2 package dates
1\3 cup molasses
1 tablespoon vanilla extract
1\2 pound chopped walnuts or pecans
1 small bottle maraschino cherries
Boil 1 cup crushed pineapple with 1 cup of the sugar and juice from cherries. Mix all ingredients together except
fruit and nuts. After they have been mixed until smooth, fold in fruit and nuts. Bake in containers of your choice
Loaf pans, Bundt pan etc. Bake in 350* oven for 1 hour.
Fruit Cocktail Cake
1 cup crushed pineapple
3 cups sugar
4 3\4 cup flour
1 1\2 teaspoon baking powder
1 teaspoon nutmeg
1\2 teaspoon cloves
1\2 teaspoon allspice
1\2 teaspoon mace
1 tablespoon unsweetened cocoa
1 tablespoon cinnamon
1 teaspoon baking soda
1 cup sour milk
6 eggs
1 1\2 teaspoon salt
1 cup butter
3\4 cup brown sugar
2 pounds raisins
1 package currants
1\2 package dates
1\3 cup molasses
1 tablespoon vanilla extract
1\2 pound chopped walnuts or pecans
1 small bottle maraschino cherries
Boil 1 cup crushed pineapple with 1 cup of the sugar and juice from cherries. Mix all ingredients together except
fruit and nuts. After they have been mixed until smooth, fold in fruit and nuts. Bake in containers of your choice
Loaf pans, Bundt pan etc. Bake in 350* oven for 1 hour.
Fruit Cocktail Cake
2 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 large can fruit cocktail juice and all
2 well beaten eggs
1 cup brown sugar
1 cup chopped walnuts or pecans
Mix all ing. in large bowl. Grease and flour large loaf pan. Sprinkle brown sugar and nuts on
top. Bake in 325* oven for 1 hour and 10 minutes
German Chocolate
Cake
1
bar german sweet baking chocolate
1\2 cup water boiling
1 cup butter
2 cups sugar
4 egg yolk unbeaten
1 teaspoon vanilla extract
2 1\2 cup flour
1\2 teaspoon salt
1 teaspoon baking soda
4 egg whites beaten
1 cup buttermilk
Icing;
1 cup evaporated milk
1 cup sugar
3 egg yolk
1\2 cup butter
1 teaspoon vanilla extract
Pinch salt
1 1\2 cup coconut
1 cup chopped walnuts or pecans
Pour boiling water over chocolate and set aside. Beat butter, sugar and egg yolks until
well blended. Add vanilla. Blend dry ingredients and add to batter alternately with buttermilk.
Blend egg whites into batter and put in greased and floured round cake pans. Bake in 350*
oven 30=35 minutes, or until done. Put on wire racks to cool.
Icing;;
Cook over medium heat 12 minutes, add 1 1\2 cups cocoanut and 1 cup nuts.
1\2 cup water boiling
1 cup butter
2 cups sugar
4 egg yolk unbeaten
1 teaspoon vanilla extract
2 1\2 cup flour
1\2 teaspoon salt
1 teaspoon baking soda
4 egg whites beaten
1 cup buttermilk
Icing;
1 cup evaporated milk
1 cup sugar
3 egg yolk
1\2 cup butter
1 teaspoon vanilla extract
Pinch salt
1 1\2 cup coconut
1 cup chopped walnuts or pecans
Pour boiling water over chocolate and set aside. Beat butter, sugar and egg yolks until
well blended. Add vanilla. Blend dry ingredients and add to batter alternately with buttermilk.
Blend egg whites into batter and put in greased and floured round cake pans. Bake in 350*
oven 30=35 minutes, or until done. Put on wire racks to cool.
Icing;;
Cook over medium heat 12 minutes, add 1 1\2 cups cocoanut and 1 cup nuts.
Homemade
Vanilla Ice Cream
Beth
7 eggs separated
3 cups heavy cream
3 3\4 cup sugar
1\2 teaspoon salt
2 1\3 cup canned milk
1 tablespoon vanilla extract
Milk as needed
Beat egg whites until stiff. Add sugar, continue beating until well blended. Beat egg yolks slightly,
add salt, vanilla and canned milk. Combine gently the egg whites, whipped cream and egg yolk
mixture. Pour into freezer. Add enough milk to several inches from top. Freeze and enjoy.
7 eggs separated
3 cups heavy cream
3 3\4 cup sugar
1\2 teaspoon salt
2 1\3 cup canned milk
1 tablespoon vanilla extract
Milk as needed
Beat egg whites until stiff. Add sugar, continue beating until well blended. Beat egg yolks slightly,
add salt, vanilla and canned milk. Combine gently the egg whites, whipped cream and egg yolk
mixture. Pour into freezer. Add enough milk to several inches from top. Freeze and enjoy.
Homemade
Pineapple Ice Cream
6
cups sugar
8 cups water
2 lemons juiced
21\2 cup crushed pineapple
1 quart whipping cream
Combine sugar and water and boil until completely dissolved. Cool. Add juice of lemons
Place in 6 quart freezer and freeze until mushy. Add cream and continue to freeze until
set.
8 cups water
2 lemons juiced
21\2 cup crushed pineapple
1 quart whipping cream
Combine sugar and water and boil until completely dissolved. Cool. Add juice of lemons
Place in 6 quart freezer and freeze until mushy. Add cream and continue to freeze until
set.
Ice Cream
Chocolate Topping
1\2
cup cream
1 12-ounce package semi sweet chocolate chips
2 tablespoons honey
2 tablespoons coffee
Melt choc-chips in cream in bowl over simmering water. Add honey and coffee, may use a pinch
of salt and 1 teaspoon of vanilla. Serve over ice cream.
1 12-ounce package semi sweet chocolate chips
2 tablespoons honey
2 tablespoons coffee
Melt choc-chips in cream in bowl over simmering water. Add honey and coffee, may use a pinch
of salt and 1 teaspoon of vanilla. Serve over ice cream.
Jelly Roll
3
eggs
1 cup sugar
1\3 cup water
1 teaspoon vanilla extract
3\4 cup flour
1\4 cup cocoa powder or flour
1 teaspoon baking powder
1\4 teaspoon salt
Preheat oven to 355*. Line a cookie sheet with wax paper and grease paper. Beat eggs in large bowl until thick and lemon colored. About 5 minutes
Add sugar and water and beat until sugar has dissolved, add vanilla. Blend dry ingredients well and fold into egg mixture. Pour into pan and smooth
to edges. Bake in 375* oven 12-15 minutes. Do not over bake. Put out on powdered sugar covered cloth remove paper and roll up, when cool
unroll and put in jelly of choice, reroll and serve with a dollop of whipped cream or ice cream.
1 cup sugar
1\3 cup water
1 teaspoon vanilla extract
3\4 cup flour
1\4 cup cocoa powder or flour
1 teaspoon baking powder
1\4 teaspoon salt
Preheat oven to 355*. Line a cookie sheet with wax paper and grease paper. Beat eggs in large bowl until thick and lemon colored. About 5 minutes
Add sugar and water and beat until sugar has dissolved, add vanilla. Blend dry ingredients well and fold into egg mixture. Pour into pan and smooth
to edges. Bake in 375* oven 12-15 minutes. Do not over bake. Put out on powdered sugar covered cloth remove paper and roll up, when cool
unroll and put in jelly of choice, reroll and serve with a dollop of whipped cream or ice cream.
.
Jelly Roll #2
1\2
cup flour
1 teaspoon baking powder
4 egg yolk
1\2 teaspoon vanilla extract
1\3 cup sugar
4 egg whites
1\2 cup sugar
1\2 cup desired fruit preserves
Grease and flour a wax lined jelly roll pan; Set aside. In a bowl combine flour and baking powder.
Set aside. In a large bowl beat egg yolks and vanilla, about 5 minutes. Gradually add 1\3 cup
sugar, 2 tablespoons at a time. Thoroughly wash beaters. In another large bowl beat egg whites
on med until soft peaks form [tips curl]. Add 1\2 cup sugar, 2 tablespoons at a time. beating on high
until stiff peaks form [tips stand straight. Fold egg white mixture into egg yolk mixture. Gently fold in
flour mixture. Spread in pan. Bake in 375* OVEN 10-15 MINUTES. Turn out on a towls sprinkled
with powered sugar. Remove wax paper then roll in towel until cool. Spread with preserve of
choice. Reroll
1 teaspoon baking powder
4 egg yolk
1\2 teaspoon vanilla extract
1\3 cup sugar
4 egg whites
1\2 cup sugar
1\2 cup desired fruit preserves
Grease and flour a wax lined jelly roll pan; Set aside. In a bowl combine flour and baking powder.
Set aside. In a large bowl beat egg yolks and vanilla, about 5 minutes. Gradually add 1\3 cup
sugar, 2 tablespoons at a time. Thoroughly wash beaters. In another large bowl beat egg whites
on med until soft peaks form [tips curl]. Add 1\2 cup sugar, 2 tablespoons at a time. beating on high
until stiff peaks form [tips stand straight. Fold egg white mixture into egg yolk mixture. Gently fold in
flour mixture. Spread in pan. Bake in 375* OVEN 10-15 MINUTES. Turn out on a towls sprinkled
with powered sugar. Remove wax paper then roll in towel until cool. Spread with preserve of
choice. Reroll
Large
Chocolate Cake
5
1\3 cup flour
2 teaspoons salt
2 salt
2 2\3 cup sugar
1 cup PLUS 2 tablespoons shortening
4 1\2 teaspoon baking soda
6 eggs
2 1\2 cup sour cream
1 cup dry cocoa
2 cups boiling water
2 teaspoons vanilla extract
Mix flour, sugar, salt, eggs, shortening, vanilla and sour milk, beat together until smooth.
Put cocoa in bowl, add water and stir until dissolved. Add soda, stir until foaming, Add to
batter mix until smooth. Put in large cake pan. Bake at 350* oven 60 minutes, or until
toothpick comes out clean.
2 teaspoons salt
2 salt
2 2\3 cup sugar
1 cup PLUS 2 tablespoons shortening
4 1\2 teaspoon baking soda
6 eggs
2 1\2 cup sour cream
1 cup dry cocoa
2 cups boiling water
2 teaspoons vanilla extract
Mix flour, sugar, salt, eggs, shortening, vanilla and sour milk, beat together until smooth.
Put cocoa in bowl, add water and stir until dissolved. Add soda, stir until foaming, Add to
batter mix until smooth. Put in large cake pan. Bake at 350* oven 60 minutes, or until
toothpick comes out clean.
Lemon Bread
____________________________________________________________________________________________________________________
1\2
cup butter
1 cup sugar
2 eggs
2 tablespoons lemon juice
1 tablespoon lemon zest
1 1\2 cup flour
1 teaspoon baking powder
1\3 teaspoon salt
1\2 cup milk
Glaze;
2 tablespoons lemon juice
1\2 cup powdered sugar
In a mixing bowl cream butter and sugar. Beat in eggs, lemon juice and zest. Combine flour, baking powder
and salt. Stir into creamed mixture alternately with milk. Pour in greased and floured loaf pan, 8+4+2 inch.
Bake in 350* oven for 45-55 minutes.
Combine glaze ingredients. Remove bread from pan to wire rack. Immediately drizzle bread with
glaze, cool.
1 cup sugar
2 eggs
2 tablespoons lemon juice
1 tablespoon lemon zest
1 1\2 cup flour
1 teaspoon baking powder
1\3 teaspoon salt
1\2 cup milk
Glaze;
2 tablespoons lemon juice
1\2 cup powdered sugar
In a mixing bowl cream butter and sugar. Beat in eggs, lemon juice and zest. Combine flour, baking powder
and salt. Stir into creamed mixture alternately with milk. Pour in greased and floured loaf pan, 8+4+2 inch.
Bake in 350* oven for 45-55 minutes.
Combine glaze ingredients. Remove bread from pan to wire rack. Immediately drizzle bread with
glaze, cool.
Lemon Cream
Puffs
1
cup boiling water
1\2 cup butter
1 cup flour
4 eggs
Filling;
3\4 cup sugar
3 tablespoons cornstarch
1\4 teaspoon salt
3 egg yolk slightly beaten
3\4 cup water
1 tablespoon butter
1 teaspoon lemon zest
1\3 cup lemon juice
1\2 pint whipped cream
1 1\2 tablespoon sugar
1\2 teaspoon vanilla extract
Heat water and butter to rolling boil. Add flour all at once. Remove from heat, beat eggs one
at a time until mixture is smooth and free of lumps. Bake in 350* oven 35-40 minutes.
Filling;
Add sugar, cornstarch and salt together. Add water, egg yolks, lemon juice in pan, add dry ingredients
and bring to boil. Let cook until mixture has thickened, add butter and zest. Cool and add whipped cream
that has been flavored with sugar and vanilla. Fill cream puffs and serve.
1\2 cup butter
1 cup flour
4 eggs
Filling;
3\4 cup sugar
3 tablespoons cornstarch
1\4 teaspoon salt
3 egg yolk slightly beaten
3\4 cup water
1 tablespoon butter
1 teaspoon lemon zest
1\3 cup lemon juice
1\2 pint whipped cream
1 1\2 tablespoon sugar
1\2 teaspoon vanilla extract
Heat water and butter to rolling boil. Add flour all at once. Remove from heat, beat eggs one
at a time until mixture is smooth and free of lumps. Bake in 350* oven 35-40 minutes.
Filling;
Add sugar, cornstarch and salt together. Add water, egg yolks, lemon juice in pan, add dry ingredients
and bring to boil. Let cook until mixture has thickened, add butter and zest. Cool and add whipped cream
that has been flavored with sugar and vanilla. Fill cream puffs and serve.
Mayonnaise
Cake
Aunt Jean
Hansen
1 cup chopped walnuts or pecans
1 cup chopped dates
1 1\4 cup boiling water
1 cup mayonnaise
1 cup sugar
1 tablespoon unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1\2 teaspoon salt
1 teaspoon cinnamon
Put nuts and dates in hot water and let stand. Mix the mayo., sugar , put the cocoa in a small amount
of water to make a paste and put in mayo. mixture. In a sieve put the flour, soda, salt and cinnamon. Put
in batter. Add date mixture. Bake at 350* 30 minutes for layer, 50 minutes for dripper.
1 cup chopped walnuts or pecans
1 cup chopped dates
1 1\4 cup boiling water
1 cup mayonnaise
1 cup sugar
1 tablespoon unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1\2 teaspoon salt
1 teaspoon cinnamon
Put nuts and dates in hot water and let stand. Mix the mayo., sugar , put the cocoa in a small amount
of water to make a paste and put in mayo. mixture. In a sieve put the flour, soda, salt and cinnamon. Put
in batter. Add date mixture. Bake at 350* 30 minutes for layer, 50 minutes for dripper.
Oatmeal Cake
2
cups oats quick oatmeal
2 1\2 cup water boiling
1 cup butter
2 cups brown sugar
2 2\3 cup flour
4 eggs
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla extract
Add oats to boiling water and let set for 20 minutes. Cream butter and brown sugar, combine
with oats. Add dry ingredients and vanilla. Bake in 350* oven for 30 t0 35 minutes or until
done.
Pastry for Cream Puffs or Chocolate Éclairs
2 1\2 cup water boiling
1 cup butter
2 cups brown sugar
2 2\3 cup flour
4 eggs
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla extract
Add oats to boiling water and let set for 20 minutes. Cream butter and brown sugar, combine
with oats. Add dry ingredients and vanilla. Bake in 350* oven for 30 t0 35 minutes or until
done.
Pastry for Cream Puffs or Chocolate Éclairs
1
cup water
1\2 cup butter
1\4 teaspoon salt
1 cup flour
4 eggs
Choc glaze, coatings for Éclairs
1 teaspoon butter
2 1-ounce squares chocolate
1 cup confectioners' sugar
2=3 tablespoon hot water
In a saucepan combine water butter salt, bring to a boil and turn off heat and add flour all
at once, stir until mixture leaves side of pan, Cool slightly and add eggs one at a time until
mixture is smooth and shiny. Bake 30 minutes at 400*. Turn off oven , cool in oven with door
ajar. Make a small hole in each end of éclairs and fill with filling of choice
Glaze;
Melt chocolate and butter in small saucepan on low heat, add confectioner sugar and
enough water for smooth consistency. Spread top of éclairs.
1\2 cup butter
1\4 teaspoon salt
1 cup flour
4 eggs
Choc glaze, coatings for Éclairs
1 teaspoon butter
2 1-ounce squares chocolate
1 cup confectioners' sugar
2=3 tablespoon hot water
In a saucepan combine water butter salt, bring to a boil and turn off heat and add flour all
at once, stir until mixture leaves side of pan, Cool slightly and add eggs one at a time until
mixture is smooth and shiny. Bake 30 minutes at 400*. Turn off oven , cool in oven with door
ajar. Make a small hole in each end of éclairs and fill with filling of choice
Glaze;
Melt chocolate and butter in small saucepan on low heat, add confectioner sugar and
enough water for smooth consistency. Spread top of éclairs.
Pineapple,
Orange Sherbet
LuDean
Thompson
3 packages orange Kool-Aid
4 cups sugar
1 303 can crushed pineapple
2 quarts milk
Mix these three ingredients and set for 2 hours.
Add milk and freeze.
3 packages orange Kool-Aid
4 cups sugar
1 303 can crushed pineapple
2 quarts milk
Mix these three ingredients and set for 2 hours.
Add milk and freeze.
Pineapple
Banana Loaf Cake
1\2
cup butter
1 cup sugar
2 eggs
1\2 cup mashed bananas
1\3 cup drained crushed pineapple
1\2 cup coconut flaked
2 cups flour
1\2 teaspoon baking soda
1 teaspoon baking powder
1\2 teaspoon salt
1 teaspoon vanilla extract
Beat butter eggs and sugar until light and fluffy. Add rest of ingredients. Bake in a loaf tin
which has been greased and floured. Bake in a 350* oven 45-50 minutes, until lightly browned.
Put out on wire rack to cool.
1 cup sugar
2 eggs
1\2 cup mashed bananas
1\3 cup drained crushed pineapple
1\2 cup coconut flaked
2 cups flour
1\2 teaspoon baking soda
1 teaspoon baking powder
1\2 teaspoon salt
1 teaspoon vanilla extract
Beat butter eggs and sugar until light and fluffy. Add rest of ingredients. Bake in a loaf tin
which has been greased and floured. Bake in a 350* oven 45-50 minutes, until lightly browned.
Put out on wire rack to cool.
Pineapple
Upside Down Cake
1
8-ounce can pineapple slices
3 tablespoons butter
1\2 cup brown sugar
Red maraschino cherry halved
1\3 cup shortening
1\2 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup flour
1 1\4 teaspoon baking powder
1\2 teaspoon salt
Drain pineapple, reserve juice. melt butter in 8-8 pan, add brown sugar and 1 tablespoon pineapple juice,
Arrange pineapple slices in bottom of pan the, invert on platen put cherry half in center of each slice. Add enough water
to pineapple juice to make 1\2 cup. Cream shortening and sugar then add egg and vanilla. Add dry ingredients
alternately with juice. Beat well, carefully pour batter over pineapple mixture. Bake in 375* oven for 35-40
minutes. Cool 5 minutes. Invert on plate. Serve with whipped cream.
3 tablespoons butter
1\2 cup brown sugar
Red maraschino cherry halved
1\3 cup shortening
1\2 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup flour
1 1\4 teaspoon baking powder
1\2 teaspoon salt
Drain pineapple, reserve juice. melt butter in 8-8 pan, add brown sugar and 1 tablespoon pineapple juice,
Arrange pineapple slices in bottom of pan the, invert on platen put cherry half in center of each slice. Add enough water
to pineapple juice to make 1\2 cup. Cream shortening and sugar then add egg and vanilla. Add dry ingredients
alternately with juice. Beat well, carefully pour batter over pineapple mixture. Bake in 375* oven for 35-40
minutes. Cool 5 minutes. Invert on plate. Serve with whipped cream.
Pumpkin Spice
Layer Cake
1
package yellow (lemon) cake mix
3 eggs
1 cup water
1 cup canned pumpkin
3\4 teaspoon ground cinnamon
1\4 teaspoon ginger
1\4 teaspoon nutmeg
2 1\2 cup vanilla frosting
1\4 cup chopped walnuts or pecans
In a large mixing bowl, combine cake mix, eggs, water, pumpkin, 1 tea cinnamon, ginger and
nutmeg. Beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into two well-greased and floured pans. Bake at 375* for 35-30 minutes or until toothpick
inserted near the center comes out clean. Cool for 10 minutes before removeing to wire racks
to cool completely.
Combine frosting and remaining cinnamon; spread between layers and over top and sides of cake.
Press nuts lightly into frosting on sides.
3 eggs
1 cup water
1 cup canned pumpkin
3\4 teaspoon ground cinnamon
1\4 teaspoon ginger
1\4 teaspoon nutmeg
2 1\2 cup vanilla frosting
1\4 cup chopped walnuts or pecans
In a large mixing bowl, combine cake mix, eggs, water, pumpkin, 1 tea cinnamon, ginger and
nutmeg. Beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into two well-greased and floured pans. Bake at 375* for 35-30 minutes or until toothpick
inserted near the center comes out clean. Cool for 10 minutes before removeing to wire racks
to cool completely.
Combine frosting and remaining cinnamon; spread between layers and over top and sides of cake.
Press nuts lightly into frosting on sides.
Pumpkin Cake
Roll
3
eggs
1 cup sugar
2\3 cup pumpkins
1 teaspoon lemon juice
3\4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1\2 teaspoon nutmeg
1\2 teaspoon salt
1 teaspoon vanilla extract
1 cup finely chopped walnets or pecans
1\2 teaspoon vanilla extract
1 cup powered sugar
1 8-ounce package cream cheese
4 tablespoons melted butter
Beat eggs 5 minutes on high speed, gradually add the sugar, blend in the pumpkin and lemon juice. Stir the dry
ingredients into pumpkin mixture then the vanilla. Grease a roll pan add waxed paper then grease and flour the
waxed paper. Pour the batter in the pan and smooth until even. Sprinkle 1 cup finely chopped nuts over the
batter then put in 375* oven for 15 minutes. Turn out on a dish towel that has been sprinkled with powdered
sugar Roll in towel until cool. Fill then refrigerate, until ready to serve..
.
Filling;
Powered sugar, cream cheese butter and vanilla. Beat until smooth Spread on cooled cake then roll up and
enjoy. If you want to it can be wrapped in plastic wrap, then aluminum foil and frozen..
1 cup sugar
2\3 cup pumpkins
1 teaspoon lemon juice
3\4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1\2 teaspoon nutmeg
1\2 teaspoon salt
1 teaspoon vanilla extract
1 cup finely chopped walnets or pecans
1\2 teaspoon vanilla extract
1 cup powered sugar
1 8-ounce package cream cheese
4 tablespoons melted butter
Beat eggs 5 minutes on high speed, gradually add the sugar, blend in the pumpkin and lemon juice. Stir the dry
ingredients into pumpkin mixture then the vanilla. Grease a roll pan add waxed paper then grease and flour the
waxed paper. Pour the batter in the pan and smooth until even. Sprinkle 1 cup finely chopped nuts over the
batter then put in 375* oven for 15 minutes. Turn out on a dish towel that has been sprinkled with powdered
sugar Roll in towel until cool. Fill then refrigerate, until ready to serve..
.
Filling;
Powered sugar, cream cheese butter and vanilla. Beat until smooth Spread on cooled cake then roll up and
enjoy. If you want to it can be wrapped in plastic wrap, then aluminum foil and frozen..
Raised Potato
Donuts
Grandma Rea Dodds
1 cup warm water
2 tablespoons dry yeast
1 cup shortening
6 eggs
2 teaspoons salt
3 cups milk
1 cup sugar
2 cups mashed potatoes
2 teaspoons lemon juice
2 teaspoons grated lemon zest
1\2 teaspoon nutmeg
12-13 cups flour
Combine milk, shortening, salt, sugar and potatoes, heat until luke warm. Add eggs and yeast that
has been dissolved in the warm water. Blend then add six cups of flour. Beat until smooth and well
blended. Add remaining flour to make soft but firm dough. Let rise until double in bulk. Let rise and
put on lightly floured surface. roll out and cut with donut cutter, Let rise and fry. Glaze with powdered
sugar glaze. Glaze while still warm.
Raspberry
Cheese Cake
Aunt Jean and
Uncle Franklin Hansen
Crust;
1 1\2 cup graham cracker crumbs
1\2 cup butter
1\4 cup sugar
Filling;
1 package lemon jello
1 cup boiling water
1 cup sugar
3 tablespoons lemon juice
1 8-ounce package cream cheese
1 cup cream
1 teaspoon vanilla extract
Filling;
1 package raspberry and current danish dessert
1 cup water
1 12-ounce bottle frozen raspberries
Combine thoroughly crust ingredients, press in pan 9 by13 and bake in 375* oven for 7 minutes.
Combine jello and boiling water until jello is dissolved, add lemon juice. Chill until syrupy. Combine
cream cheese and sugar. Add vanilla, Add to jello, blend with beater until smooth. Add whipped
cream. Pour into crust and set. Mix danish dessert with water, bring to boil, cook until thick.
Remove from heat and add raspberries until they are melted. Pour over cake. refrigerate for
about 5 hours
Sourdough Chocolate Cake
Crust;
1 1\2 cup graham cracker crumbs
1\2 cup butter
1\4 cup sugar
Filling;
1 package lemon jello
1 cup boiling water
1 cup sugar
3 tablespoons lemon juice
1 8-ounce package cream cheese
1 cup cream
1 teaspoon vanilla extract
Filling;
1 package raspberry and current danish dessert
1 cup water
1 12-ounce bottle frozen raspberries
Combine thoroughly crust ingredients, press in pan 9 by13 and bake in 375* oven for 7 minutes.
Combine jello and boiling water until jello is dissolved, add lemon juice. Chill until syrupy. Combine
cream cheese and sugar. Add vanilla, Add to jello, blend with beater until smooth. Add whipped
cream. Pour into crust and set. Mix danish dessert with water, bring to boil, cook until thick.
Remove from heat and add raspberries until they are melted. Pour over cake. refrigerate for
about 5 hours
Sourdough Chocolate Cake
3\4
cup water
2\3 cup shortening
1 2\3 cup sugar
3 eggs
1 3\4 cup flour
2\3 cup dry cocoa
1\2 teaspoon baking powder
1 1\2 teaspoon baking powder
1 teaspoon salt
1 cup sourdough starter
1. Cream together shortening and sugar.
2. Add 3 eggs, one at a time, beating well after each .
3. Blend in 1 cup sourdough starter.
4. Sift together, flour, cocoa, soda, and baking powder and salt
5. Add flour mixture to shortening mixture alt. with 3\4 cup water. Add vanilla.
6. Mix at low speed.
7. Pour into prepared 9 inch layer pans.
8. Bake at 350* oven for 35 minutes. Cool and turn out on wire cake rack.
2\3 cup shortening
1 2\3 cup sugar
3 eggs
1 3\4 cup flour
2\3 cup dry cocoa
1\2 teaspoon baking powder
1 1\2 teaspoon baking powder
1 teaspoon salt
1 cup sourdough starter
1. Cream together shortening and sugar.
2. Add 3 eggs, one at a time, beating well after each .
3. Blend in 1 cup sourdough starter.
4. Sift together, flour, cocoa, soda, and baking powder and salt
5. Add flour mixture to shortening mixture alt. with 3\4 cup water. Add vanilla.
6. Mix at low speed.
7. Pour into prepared 9 inch layer pans.
8. Bake at 350* oven for 35 minutes. Cool and turn out on wire cake rack.
Special
Chocolate Cake
1
3\4 cup sugar
2\3 cup shortening
2 eggs
1 teaspoon vanilla extract
2 1\2 cup flour
1 1\2 teaspoon baking soda
1\2 salt
1 cup buttermilk
1\2 cup unsweetened cocoa
1\2 cup boiling water
Cream shortening and sugar, add eggs and blend well. Add dry ingredience alt. with buttermilk.
Except cocoa. Mix cocoa with hot water, to make a paste. Add to batter, Put in round cake
pans or dripper and bake at 350* oven for about 30 to 35 minutes.
2\3 cup shortening
2 eggs
1 teaspoon vanilla extract
2 1\2 cup flour
1 1\2 teaspoon baking soda
1\2 salt
1 cup buttermilk
1\2 cup unsweetened cocoa
1\2 cup boiling water
Cream shortening and sugar, add eggs and blend well. Add dry ingredience alt. with buttermilk.
Except cocoa. Mix cocoa with hot water, to make a paste. Add to batter, Put in round cake
pans or dripper and bake at 350* oven for about 30 to 35 minutes.
Sweet Cherry
Cake
2
cups flour
2 cups sugar
2 teaspoons baking soda
1\2 teaspoon salt
1 quart home canned sweet cherries pitted drained
2 teaspoons cherry juice
2 eggs beaten
1\2 cup chopped walnuts or pecans
2 tablespoons cornstarch
1 cup brown sugar
1 cup cherry juice plus water
2 tablespoons butter
1 teaspoon vanilla extract
1 cup cream whipped
Sift together flour, sugar, soda and salt. Add cherries and two tsp. juice. Beat in eggs.
Add nuts and blend well. Grease and flour a 9-13 pan, pour batter into pan and bake 45
in a 350* oven. Cool cake and pour on hot topping.
Topping;
In a saucepan combine cornstarch, brown sugar, water mixture, vanilla and butter. Bring to
a boil, boil two minutes. Pour over cake while still hot. Serve with whipped cream.
2 cups sugar
2 teaspoons baking soda
1\2 teaspoon salt
1 quart home canned sweet cherries pitted drained
2 teaspoons cherry juice
2 eggs beaten
1\2 cup chopped walnuts or pecans
2 tablespoons cornstarch
1 cup brown sugar
1 cup cherry juice plus water
2 tablespoons butter
1 teaspoon vanilla extract
1 cup cream whipped
Sift together flour, sugar, soda and salt. Add cherries and two tsp. juice. Beat in eggs.
Add nuts and blend well. Grease and flour a 9-13 pan, pour batter into pan and bake 45
in a 350* oven. Cool cake and pour on hot topping.
Topping;
In a saucepan combine cornstarch, brown sugar, water mixture, vanilla and butter. Bring to
a boil, boil two minutes. Pour over cake while still hot. Serve with whipped cream.
Iris Hess
4 tablespoons cocoa powder
1\2 pound butter
1 cup water
Add together and boil;
2 cups sugar
2 cups flour
1\2 teaspoon salt
1 teaspoon baking soda
[ Sift together]
2 eggs
1\2 cup buttermilk or sour cream
1 teaspoon vanilla extract
1 pound powdered sugar [for iceing]
1 cup chopped walnuts or pecans
1 square butter
1 teaspoon vanilla extract
5-6 tablespoons canned milk
Beat eggs, buttermilk and vanilla. Cool cocoa mixture slightly and mix in dry ingredients.
Add eggs, buttermilk and vanilla. Beat only until smooth, mixture will be thin. Bake in greased cookie
sheet pan at 375* oven for 15-20 minutes until done. Frost with icing while warm.
Icing;
Bring to boil cocoa, milk and butter. Stir in sugar and vanilla, add nuts and spread
over hot cake
2 cups flour
2 cups sugar
1\2 cup butter
1\2 cup shortening
1 cup strong brewed coffee
1\4 cup cocoa powder
1\2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt
Frosting;
1\2 cup butter
2 tablespoons cocoa powder
1\4 cup milk
3 1\2 cup unsifted powered sugar
1 teaspoon vanilla extract
1 pinch salt
Cake;
In a large mixing bowl, combine the flour and sugar.
In a heavy saucepan, combine butter, shortening, coffee and cocoa. Stir and heat
until boiling.
Pour boiling mixture over flour and sugar in the bowl. Add the buttermilk, eggs, salt,
baking soda and vanilla. Beat on high speed until well mixed.
Pour into a well buttered 17 1\ by11 inch jelly roll pan and bake in a 400* oven for
20 minutes or until brownies test done in center.
Frosting;
In a saucepan combine butter, cocoa and milk. Heat to boiling, stirring. Mix in
powered sugar salt and vanilla, until frosting is smooth.
Pour over brownies as soon as they are taken out of oven. Cool. Cut in 48 bars.
Three Fruit
Sherbet
3
cups sugar
Juice of 3 lemon
3 mashed bananas
1 4-ounce can crushed pineapple
1 (6-ounce) jar maraschino cherries drained, quarted or chopped
1 large can evaporated milk
1 cup whipping cream
Milk enough to full mark on freezer
Add all ingredients in freezer. and freeze to desired consistency.
Juice of 3 lemon
3 mashed bananas
1 4-ounce can crushed pineapple
1 (6-ounce) jar maraschino cherries drained, quarted or chopped
1 large can evaporated milk
1 cup whipping cream
Milk enough to full mark on freezer
Add all ingredients in freezer. and freeze to desired consistency.
.
Wacky Cake
1
1\2 cup whole wheat flour
1 cup sugar
1\4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon vanilla extract
1 tablespoon vinegar
1\3 cup hydrated refried beans
1 cup cold water
Mix dry ingredients together with a fork, add the vanilla, vinegar and beans. Mix
and then add cold water to mix, Bake in ungreased square pan in 350* oven for
35 minutes
Topping:
1\2 cup butter
1 cup sugar
1\2 cup light cream
Put in saucepan over low heat 12-15 minutes. Do not boil, add 1 1\2 teaspoon vanilla
and a dash of nutmeg. Serve over cake.
1 cup sugar
1\4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon vanilla extract
1 tablespoon vinegar
1\3 cup hydrated refried beans
1 cup cold water
Mix dry ingredients together with a fork, add the vanilla, vinegar and beans. Mix
and then add cold water to mix, Bake in ungreased square pan in 350* oven for
35 minutes
Topping:
1\2 cup butter
1 cup sugar
1\2 cup light cream
Put in saucepan over low heat 12-15 minutes. Do not boil, add 1 1\2 teaspoon vanilla
and a dash of nutmeg. Serve over cake.
Aunt Susan’s
Lemonade
Velva Simper
2 cups sugar
2 1\2 cup water
Juice of 2 lemon
Juice of 2 orange
1 cup washed mint leaves
Lemon zest 1 lemon or orange [ optional]
Cook sugar and water for 5 minutes. Cool-add fruit juices & zest. Pour over mint leaves
cover and let set 1 hour. Strain into jar and keep refrigerated. Use 1\3 cup syrup
for each glass. Fill with crushed ice and water. For more color add marchino cherries
2 for each glass.
Heated Tomato
Drink
1
46-fluid ounce bottle tomato juice or V.8 juice
1 can beef broth
2 tablespoons lemon juice
1 1\2 teaspoon Worcestershire sauce
1 teaspoon dried minced onions
Dash garlic salt
Heat all ingredients in saucepan and serve warm or hot.
1 can beef broth
2 tablespoons lemon juice
1 1\2 teaspoon Worcestershire sauce
1 teaspoon dried minced onions
Dash garlic salt
Heat all ingredients in saucepan and serve warm or hot.
Orange Julius
1\2
6-ounce can frozen orange juice concentrate
1\2 cup milk
1\2 cup water
1\4 cup sugar
1\2 teaspoon vanilla extract
6 ice cubes crushed
Combine all ingredients in a blender, blend about 30 seconds. Until smooth. Serve immediately.
1\2 cup milk
1\2 cup water
1\4 cup sugar
1\2 teaspoon vanilla extract
6 ice cubes crushed
Combine all ingredients in a blender, blend about 30 seconds. Until smooth. Serve immediately.
Party Punch
Pat
1 can frozen lemon aid
1 can water
40 ounces apricot nectar
40 ounces unsweetened pineapple juice
2 large bottles ginger ale
Add all ingredients in a bowl, add ice and serve when cold.
1 can frozen lemon aid
1 can water
40 ounces apricot nectar
40 ounces unsweetened pineapple juice
2 large bottles ginger ale
Add all ingredients in a bowl, add ice and serve when cold.
Rhubarb Slush
3
cups sugar
1 46-ounce can pineapple juice
2 quarts cooked rhubarb blended or mashed
6 cups water
1 12-ounce can frozen orange juice concentrate
Citrus-flavored carbonated drink
Boil sugar and water 5 minutes. Add juice and rubarb. Freeze. Before serving thaw
mixture slightly. Fill glasses 2\3 full with slush mixture. Finish filling with carbonated
beverage.
1 46-ounce can pineapple juice
2 quarts cooked rhubarb blended or mashed
6 cups water
1 12-ounce can frozen orange juice concentrate
Citrus-flavored carbonated drink
Boil sugar and water 5 minutes. Add juice and rubarb. Freeze. Before serving thaw
mixture slightly. Fill glasses 2\3 full with slush mixture. Finish filling with carbonated
beverage.
Spirit Tea
Iris Hess
2 cups Tang pd drink mix
2 cups sugar
1\2 teaspoon cloves
1\2 teaspoon cinnamon
3\4 cup unflavored instant tea powder
1\4 cup lemon flavored instant tea
Mix well, use 2 heaping teaspoons per cup of hot water.
2 cups Tang pd drink mix
2 cups sugar
1\2 teaspoon cloves
1\2 teaspoon cinnamon
3\4 cup unflavored instant tea powder
1\4 cup lemon flavored instant tea
Mix well, use 2 heaping teaspoons per cup of hot water.
Main Dishes and other random stuff
.
6 Hour Beef
Mushroom Gravy
1
1\2 pound beef cubes
3 tablespoons flour
1 onion sliced into rings
2 stalks celery sliced
1 cup cream of mushroom soup
1 cup 4 oz mushrooms [ undrained]
1 tablespoon Worcestershire sauce
1\2 cup tomato juice
Flour meat. Arrange meat and onions in crock pot, Put celery around the edge. Mix
the rest of the ingredients and pour over all. Cook until meat is tender. Serve over
rice, potatoes, biscuits or noodles.
3 tablespoons flour
1 onion sliced into rings
2 stalks celery sliced
1 cup cream of mushroom soup
1 cup 4 oz mushrooms [ undrained]
1 tablespoon Worcestershire sauce
1\2 cup tomato juice
Flour meat. Arrange meat and onions in crock pot, Put celery around the edge. Mix
the rest of the ingredients and pour over all. Cook until meat is tender. Serve over
rice, potatoes, biscuits or noodles.
Apricot
Chicken
4
boneless skinless chicken breast halves
6 tablespoons butter melted and divided
1 cup biscuit mix
1 tablespoon minced fresh parsley
1 tablespoon vegetable oil
1\4 cup apricot preserves
2 tablespoons orange juice
Flatten chicken to 1\4 inch thickness; set aside. Pour 5 tablespoons of butter into a shallow
bowl. Combine biscuit mix and parsley in another shallow bowl. Dip chicken in butter then in
biscuit mixture.
In a large skillet, cook chicken in oil and remaining butter over medium heat 9=10 minutes or
until juices run clear.
Meanwhile in a small bowl melt apricot preserves and orange juice, covered in microwave for
30-40 seconds or until combined. Drizzle over chicken, cook for 1-2 minutes or until hot through.
Serves 4.
6 tablespoons butter melted and divided
1 cup biscuit mix
1 tablespoon minced fresh parsley
1 tablespoon vegetable oil
1\4 cup apricot preserves
2 tablespoons orange juice
Flatten chicken to 1\4 inch thickness; set aside. Pour 5 tablespoons of butter into a shallow
bowl. Combine biscuit mix and parsley in another shallow bowl. Dip chicken in butter then in
biscuit mixture.
In a large skillet, cook chicken in oil and remaining butter over medium heat 9=10 minutes or
until juices run clear.
Meanwhile in a small bowl melt apricot preserves and orange juice, covered in microwave for
30-40 seconds or until combined. Drizzle over chicken, cook for 1-2 minutes or until hot through.
Serves 4.
Asian Flank
Steak
1\4
cup light soy sauce
1 tablespoon white wine vinegar
2 teaspoons sugar
2 teaspoons cornstarch
1\4 teaspoon ginger
1 pound beef flank steaks thinly sliced
1 teaspoon vegetable oil
1 large green bell pepper ;julienne
Enough rice for 4 servings; cooked
In a heavy plastic bag place first five ingredients, add the flank steak and toss to coat. Warm the vegetable oil in a heavy skillet
over medium high heat. Stir-fry the peppers for about 3 minutes or until they are tender, yet crisp.
Add the beef with the marinade to the skillet and cook until the beef atains the desired degree of doneness.
Meanwhile, prepare the rice as directed on the package.
Serve the beef over a bed of plain or flavored rice.
1 tablespoon white wine vinegar
2 teaspoons sugar
2 teaspoons cornstarch
1\4 teaspoon ginger
1 pound beef flank steaks thinly sliced
1 teaspoon vegetable oil
1 large green bell pepper ;julienne
Enough rice for 4 servings; cooked
In a heavy plastic bag place first five ingredients, add the flank steak and toss to coat. Warm the vegetable oil in a heavy skillet
over medium high heat. Stir-fry the peppers for about 3 minutes or until they are tender, yet crisp.
Add the beef with the marinade to the skillet and cook until the beef atains the desired degree of doneness.
Meanwhile, prepare the rice as directed on the package.
Serve the beef over a bed of plain or flavored rice.
BBQ Pork with
Onions
4-5
pounds boneless pork roast
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon cajun seasoning
3 large onions peeled and thinly sliced
Basic Barbeque Sauce;
2 tablespoons canola oil
1 medium onion finely chopped
2 cups bottled chili sauce
1 cup water
1\4 cup red wine vinegar
. juice of 1 lemon
1 teaspoon paprika
1 teaspoon chili powder
1 tablespoon dry mustard
BBQ Pork;
Combine seasoning and rub on pork. Place meat on heavy duty foil. Top pork with onion and add
a little water then fold up the sides. Cook for 4 or more hours at 300*. Cool for 15-20 minutes and open
foil. Place in pot with basic barbeque sauce. add sliced onions from foil. Continue cooking for 1 more
hour with sauce on it. Serve as an entree or can shred and serve on buns.
Barbeque Sauce;
Sauté onions in oil for 2-3 minutes. Add other ingredients. cover and simmer for 20 minutes. Use
immediately or can store in glass jar in refrigerator for 1-2 weeks.
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon cajun seasoning
3 large onions peeled and thinly sliced
Basic Barbeque Sauce;
2 tablespoons canola oil
1 medium onion finely chopped
2 cups bottled chili sauce
1 cup water
1\4 cup red wine vinegar
. juice of 1 lemon
1 teaspoon paprika
1 teaspoon chili powder
1 tablespoon dry mustard
BBQ Pork;
Combine seasoning and rub on pork. Place meat on heavy duty foil. Top pork with onion and add
a little water then fold up the sides. Cook for 4 or more hours at 300*. Cool for 15-20 minutes and open
foil. Place in pot with basic barbeque sauce. add sliced onions from foil. Continue cooking for 1 more
hour with sauce on it. Serve as an entree or can shred and serve on buns.
Barbeque Sauce;
Sauté onions in oil for 2-3 minutes. Add other ingredients. cover and simmer for 20 minutes. Use
immediately or can store in glass jar in refrigerator for 1-2 weeks.
Bacon Rice
Casserole
5
slices bacon diced
1 cup chopped onions
3 cups cooked rice
1\2 cup sliced ripe olives
1 teaspoon salt
1\4 teaspoon pepper
2 cups cottage cheese
3\4 cup grated cheddar cheese
Cook bacon and onions until bacon is browned and onions are done. Pour off excess
drippings. Add rice, olives and seasoning. Cook until thoroughly heated. Remove from heat,
add cottage cheese. Turn into shallow baking dish. Top with grated cheese. Bake in
350* oven 15 to 20 minutes.
1 cup chopped onions
3 cups cooked rice
1\2 cup sliced ripe olives
1 teaspoon salt
1\4 teaspoon pepper
2 cups cottage cheese
3\4 cup grated cheddar cheese
Cook bacon and onions until bacon is browned and onions are done. Pour off excess
drippings. Add rice, olives and seasoning. Cook until thoroughly heated. Remove from heat,
add cottage cheese. Turn into shallow baking dish. Top with grated cheese. Bake in
350* oven 15 to 20 minutes.
Bacon Chicken
Alfredo
1
pound fettuccini pasta
1 pound bacon diced, cooked, drained
1 1\4 pound chicken breasts cubed
1\4 teaspoon salt
1\4 teaspoon pepper
1 16-ounce jar alfredo sauce
1 10-ounce box frozen spinach thawed and squeezed dry
1\2 teaspoon italian seasoning
1\2 cup grated parmesan cheese
Cook fettuccini according to package directions. Meanwhile in a large skillet, cook bacon
until crisp. Drain, reserving 3 tablespoons drippings. Sprinkle chicken with salt and pepper
cook in bacon drippings until brown and juices run clear. Drain pasta and add to skillet with
alfredo sauce, spinach, Italian seasoning and bacon. Sprinkle with parmesan cheese and
serve
1 pound bacon diced, cooked, drained
1 1\4 pound chicken breasts cubed
1\4 teaspoon salt
1\4 teaspoon pepper
1 16-ounce jar alfredo sauce
1 10-ounce box frozen spinach thawed and squeezed dry
1\2 teaspoon italian seasoning
1\2 cup grated parmesan cheese
Cook fettuccini according to package directions. Meanwhile in a large skillet, cook bacon
until crisp. Drain, reserving 3 tablespoons drippings. Sprinkle chicken with salt and pepper
cook in bacon drippings until brown and juices run clear. Drain pasta and add to skillet with
alfredo sauce, spinach, Italian seasoning and bacon. Sprinkle with parmesan cheese and
serve
Baked Pork
Chops
5-6
pork chops
1 box rice-a-roni
1 cup uncooked rice
2 cans cream of mushroom soup
1 small can stewed tomatoes
2 cups water
Salt and pepper to taste
Brown the pork chops and then the rice-a-roni. Add the rest of ingredients. Put in
baking pan, cover and bake in 325 * oven for about 2 hours.
1 box rice-a-roni
1 cup uncooked rice
2 cans cream of mushroom soup
1 small can stewed tomatoes
2 cups water
Salt and pepper to taste
Brown the pork chops and then the rice-a-roni. Add the rest of ingredients. Put in
baking pan, cover and bake in 325 * oven for about 2 hours.
Baked Pork and Beans
1\2
pound bacon cooked crisp and crumbled
2 large cans pork and beans
3\4 cup brown sugar
3\4 cup molasses
1\2 cup ketchup
1 onion chopped
1\4 cup diced green bell peppers
2 teaspoons dry mustard
Put all ingredients in a large pot and simmer until flavors are blended.
2 large cans pork and beans
3\4 cup brown sugar
3\4 cup molasses
1\2 cup ketchup
1 onion chopped
1\4 cup diced green bell peppers
2 teaspoons dry mustard
Put all ingredients in a large pot and simmer until flavors are blended.
Baked Chicken
Breasts
4
chicken breasts
1 package dry onion soup mix
1 can cream of mushroom soup
1 1\2 cup minute rice
1 can cream of celery soup
1 can water
Bay leaf as needed
Place chicken in a 9-13 casserole dish. Sprinkle onion soup mix over chicken. Spoon cream of
mushroom soup over. Sprinkle rice over mixture. Dilute celery soup with can of water and blend
well. Pour over rice, Place bay leaves on top. Cover tightly with foil, bake at 350* oven for 1 hour.
.
1 package dry onion soup mix
1 can cream of mushroom soup
1 1\2 cup minute rice
1 can cream of celery soup
1 can water
Bay leaf as needed
Place chicken in a 9-13 casserole dish. Sprinkle onion soup mix over chicken. Spoon cream of
mushroom soup over. Sprinkle rice over mixture. Dilute celery soup with can of water and blend
well. Pour over rice, Place bay leaves on top. Cover tightly with foil, bake at 350* oven for 1 hour.
.
Barbecued
Spare Ribs or Short Ribs
2 tablespoons cooking oil
1 cup water
2 tablespoons Worcestershire sauce
1\2 cup lemon juice
4 tablespoons brown sugar
2 cups chili sauce
1 teaspoon salt
1\4 teaspoon paprika
4 pounds pork spareribs cut in serving size pieces
1 medium onion chopped fine
Sauté onion in oil until transparent. Add water, Worcestershire sauce, lemon juice, sugar, chili sauce
salt and paprika. Cook for 15 minutes, stirring often. Put ribs on grill, brush with sauce and cook for
ten minutes, turn, brush with more sause and cook until brown. Take off grill and put in heavy kettle
or dutch oven. Add one cup water and rest of sauce. Cover and continue cooking until meat is tender.
Beef
Stroganoff
1
1\2 pound beef round steaks
3 tablespoons cooking oil
1 1\2 cup onions thinly sliced
1 clove garlic minced
1\2 pound mushrooms sliced
2 tablespoons flour
1 1\2 teaspoon salt
1 teaspoon dry mustard
1\4 teaspoon pepper
1 beef bouillon crumbled
1 teaspoon Worcestershire sauce
1\2 pint sour cream
Slice meat into very thin strips. Cook steak strips in hot oil until brown. Add onion and garlic, cook
until clear and limp. Add mushrooms and cook lightly. Stir in flour, salt, mustard and pepper. Add
bouillon, water and Worcestershire , stir until well blended. Cover and cook slowly until meat is tender
45 minutes or more. Stir in half of the sour cream. Top with rest of sour cream before serving. Serve
with hot buttered seasoned noodles or rice.
3 tablespoons cooking oil
1 1\2 cup onions thinly sliced
1 clove garlic minced
1\2 pound mushrooms sliced
2 tablespoons flour
1 1\2 teaspoon salt
1 teaspoon dry mustard
1\4 teaspoon pepper
1 beef bouillon crumbled
1 teaspoon Worcestershire sauce
1\2 pint sour cream
Slice meat into very thin strips. Cook steak strips in hot oil until brown. Add onion and garlic, cook
until clear and limp. Add mushrooms and cook lightly. Stir in flour, salt, mustard and pepper. Add
bouillon, water and Worcestershire , stir until well blended. Cover and cook slowly until meat is tender
45 minutes or more. Stir in half of the sour cream. Top with rest of sour cream before serving. Serve
with hot buttered seasoned noodles or rice.
Beef
Enchiladas
Sauce;
2 tablespoons chili powder
1\4 teaspoon cumin
1\4 teaspoon garlic salt
1\3 teaspoon whole oregano
2 1\2 cup water
1 1\2 tablespoon oils
2 cans tomato sauce
1\8 teaspoon pepper
1 teaspoon salt
2 tablespoons flour
Filling;
2 pounds mild cheddar cheese grated
1 medium onion chopped
3 cups cooked ground beef cooled
4 dozens corn tortillas
1 cup cooking oil
Sauce;
Put oil in saucepan. Add flour and mix until smooth and free from lumps. Add tomato sauce
and water. Add remaining ingredients. Cook until lightly thickened. Dip tortillas in hot cooking
oil for few seconds. drain on absorbent paper, place a small amount of filling on tortilla. Roll up
and place seam side down in baking dish. Cover tortillas with sauce, Make sure they are covered
well. Some times it is better to put a layer of sauce in bottom of dish. Put some cheddar cheese
on top and bake in 350* oven 15-25 minutes.
2 tablespoons chili powder
1\4 teaspoon cumin
1\4 teaspoon garlic salt
1\3 teaspoon whole oregano
2 1\2 cup water
1 1\2 tablespoon oils
2 cans tomato sauce
1\8 teaspoon pepper
1 teaspoon salt
2 tablespoons flour
Filling;
2 pounds mild cheddar cheese grated
1 medium onion chopped
3 cups cooked ground beef cooled
4 dozens corn tortillas
1 cup cooking oil
Sauce;
Put oil in saucepan. Add flour and mix until smooth and free from lumps. Add tomato sauce
and water. Add remaining ingredients. Cook until lightly thickened. Dip tortillas in hot cooking
oil for few seconds. drain on absorbent paper, place a small amount of filling on tortilla. Roll up
and place seam side down in baking dish. Cover tortillas with sauce, Make sure they are covered
well. Some times it is better to put a layer of sauce in bottom of dish. Put some cheddar cheese
on top and bake in 350* oven 15-25 minutes.
Beefburger Pie
2
tablespoons shortening
1\2 cup chopped onions
1 pound lean ground beef
1 teaspoon salt
1\8 teaspoon pepper
2 tablespoons flour
1 4-ounce can mushrooms
2 cups tomato sauce
1 teaspoon Worcestershire sauce
1 can carrots
1 can green beans
Brown onions in shortening, add beef, salt and pepper. Cook until meat is done, add flour and
mix well. Add tomato sauce, vegetable liquid about 1 cup and Worcestershire sauce. Cook until slightly
thickened. Add cooked vegetables. and mushrooms bring to a boil and put in a 9-13 greased pan
Cheese Puff Topping;
1 cup flour
1 1\2 tea baking powder
1\2 tea salt
1\2 tea dry mustard
2 tablespoons shortening
1\4 cup grated cheese
1\2 cup milk
Mix together flour, baking powder, salt and mustard. Cut or rub in shortening. Add cheese.
add milk to make a thick batter. Drop or spoon onto veg-beef mixture and bake
in 375* oven 30 to 35 minutes.
1\2 cup chopped onions
1 pound lean ground beef
1 teaspoon salt
1\8 teaspoon pepper
2 tablespoons flour
1 4-ounce can mushrooms
2 cups tomato sauce
1 teaspoon Worcestershire sauce
1 can carrots
1 can green beans
Brown onions in shortening, add beef, salt and pepper. Cook until meat is done, add flour and
mix well. Add tomato sauce, vegetable liquid about 1 cup and Worcestershire sauce. Cook until slightly
thickened. Add cooked vegetables. and mushrooms bring to a boil and put in a 9-13 greased pan
Cheese Puff Topping;
1 cup flour
1 1\2 tea baking powder
1\2 tea salt
1\2 tea dry mustard
2 tablespoons shortening
1\4 cup grated cheese
1\2 cup milk
Mix together flour, baking powder, salt and mustard. Cut or rub in shortening. Add cheese.
add milk to make a thick batter. Drop or spoon onto veg-beef mixture and bake
in 375* oven 30 to 35 minutes.
Brian Carter's
Dr. Pepper BBQ Sauce
5
or 6 pounds beef short ribs
1\4 cup chopped onions
3\4 can Dr. Pepper
1\2 cup ketchup
2 tablespoons cider vinegar
1\4 cup Worcestershire sauce
1 teaspoon liquid smoke
2 tablespoons tomato paste
1 teaspoon hot pepper sauce
1 14 1/2-ounce can stewed tomatoes blended smooth
Diced sweet onion tomatoes
1\4 cup brown sugar
2 tablespoons chili powder
2 teaspoons dry mustard
1 tablespoon coarsely ground pepper
1\2 teaspoon salt
Place ribs in crock pot and pour sauce over ribs until they are well covered.
Sauce: Sauté the onion in the oil until translucent. Add remaining ingredients, mixing well
bring to a boil, reduce heat, simmer until sauce thicken. Remove from the heat and let cool.
Place in blender until onion is well blended. Set aside about 1\2 cup to use after ribs are
well done.
1\4 cup chopped onions
3\4 can Dr. Pepper
1\2 cup ketchup
2 tablespoons cider vinegar
1\4 cup Worcestershire sauce
1 teaspoon liquid smoke
2 tablespoons tomato paste
1 teaspoon hot pepper sauce
1 14 1/2-ounce can stewed tomatoes blended smooth
Diced sweet onion tomatoes
1\4 cup brown sugar
2 tablespoons chili powder
2 teaspoons dry mustard
1 tablespoon coarsely ground pepper
1\2 teaspoon salt
Place ribs in crock pot and pour sauce over ribs until they are well covered.
Sauce: Sauté the onion in the oil until translucent. Add remaining ingredients, mixing well
bring to a boil, reduce heat, simmer until sauce thicken. Remove from the heat and let cool.
Place in blender until onion is well blended. Set aside about 1\2 cup to use after ribs are
well done.
Buttermilk
Fried Fish Fillets
2
pounds fresh white fish
1 cup buttermilk
1 cup biscuit mix
2 teaspoons salt
1 cup buttermilk
1 cup biscuit mix
2 teaspoons salt
Cut fillets into
serving size pieces. Place fillets in a single layer in a shallow dish. Pour
buttermilk over fillets and let stand 30 minutes, turning once. Combine baking mix with
salt. Remove fillets from buttermilk and roll in biscuit mix. Fry in moderately hot fat for
4-5 minutes or until brown. Turn carefully and fry 4-5 minutes or until fish is brown and
flakes easily. Drain on absorbent paper. Serve with lemon wedges or malt vinegar.
buttermilk over fillets and let stand 30 minutes, turning once. Combine baking mix with
salt. Remove fillets from buttermilk and roll in biscuit mix. Fry in moderately hot fat for
4-5 minutes or until brown. Turn carefully and fry 4-5 minutes or until fish is brown and
flakes easily. Drain on absorbent paper. Serve with lemon wedges or malt vinegar.
Cabbage
Casserole
Aletta Dodds
1 head chopped fine cabbage
1\2 cup rice cooked
1 large onion
4 stalks celery, chop celery and onion and cook few minutes
1 can tomato soup
1 can water
1 pound lean ground beef cooked
Worcestershire sauce
Put cabbage in bottom of casserole, add other ingredients and put cheese on top and cover and
bake in 350* oven until done about 35-40 minutes.
1 head chopped fine cabbage
1\2 cup rice cooked
1 large onion
4 stalks celery, chop celery and onion and cook few minutes
1 can tomato soup
1 can water
1 pound lean ground beef cooked
Worcestershire sauce
Put cabbage in bottom of casserole, add other ingredients and put cheese on top and cover and
bake in 350* oven until done about 35-40 minutes.
Lemon Pepper Chicken and Gravy
1
TBL vegetable oil
1 pound chicken breasts boneless, skinless, cut into bite-size pieces.
1 green bell pepper sliced
1 red bell pepper sliced
4 packages dry chicken gravy mix
Salt
Pepper
In a large skillet heat oil over med heat. Add chicken and sauté for 15 to 20 minutes, or until
cooked through. Add green and red peppers, then add lemon pepper. Prepare gravy according to
package directions, add to skillet. adjust seasoning with salt and pepper then let simmer 10 min.
or until peppers are tender.
1 pound chicken breasts boneless, skinless, cut into bite-size pieces.
1 green bell pepper sliced
1 red bell pepper sliced
4 packages dry chicken gravy mix
Salt
Pepper
In a large skillet heat oil over med heat. Add chicken and sauté for 15 to 20 minutes, or until
cooked through. Add green and red peppers, then add lemon pepper. Prepare gravy according to
package directions, add to skillet. adjust seasoning with salt and pepper then let simmer 10 min.
or until peppers are tender.
Chicken
Cacciatore
1
4 pound chicken
3-4 tablespoons flour
2 tablespoons olive oil
1\4 cup chopped shallots
2 cloves garlic minced
1 6-ounce can tomato paste
1 teaspoon salt
1 teaspoon pepper
1 cup chicken broth
1 bay leaf
1\2 teaspoon thyme
1 teaspoon basil
1\2 teaspoon sweet marjoram
1 8-ounce package mushrooms sliced fresh
Cut chicken in pieces, dredge in flour until well coated. In a large deep pan, heat the olive oil and
sauté chicken over high heat until golden brown. Add the shallots and garlic, while the chicken is
browning and cook until golden. Add remaining ingredients. Simmer covered about one hour or until tender.
Serve over pasta, rice or new potatoes.
3-4 tablespoons flour
2 tablespoons olive oil
1\4 cup chopped shallots
2 cloves garlic minced
1 6-ounce can tomato paste
1 teaspoon salt
1 teaspoon pepper
1 cup chicken broth
1 bay leaf
1\2 teaspoon thyme
1 teaspoon basil
1\2 teaspoon sweet marjoram
1 8-ounce package mushrooms sliced fresh
Cut chicken in pieces, dredge in flour until well coated. In a large deep pan, heat the olive oil and
sauté chicken over high heat until golden brown. Add the shallots and garlic, while the chicken is
browning and cook until golden. Add remaining ingredients. Simmer covered about one hour or until tender.
Serve over pasta, rice or new potatoes.
Chicken
Casserole [3]
4
pounds cooked and diced chicken breasts
1 cup cooked rice
4 well beaten eggs
1\2 teaspoon paprika
2 cups bread crumbs
1 teaspoon salt
1\4 cup diced pimiento
1\4 cup melted butter
Combine all ingredients and put in a casserole dish that has been sprayed with Pam.
Bake in350* oven for 45=50 minutes or until custard is set.
1 cup cooked rice
4 well beaten eggs
1\2 teaspoon paprika
2 cups bread crumbs
1 teaspoon salt
1\4 cup diced pimiento
1\4 cup melted butter
Combine all ingredients and put in a casserole dish that has been sprayed with Pam.
Bake in350* oven for 45=50 minutes or until custard is set.
Chicken
Elegante
20
pieces chicken breasts skinned and deboned
3\4 cup flour
4-5 tablespoons butter melted
Garlic salt
Paprika
3 cans cream of chicken soup
1 pint half-and-half
1\2 teaspoon rosemary
3\4 teaspoon tarragon
Put flour in plastic bag, then add chicken. shake and then brown in butter. Transfer to
baking dish and sprinkle with garlic salt and paprika. Blend together soup, half and half
rosemary and tarragon. Pour over chicken and bake 1 hour 30 minutes at 350*.
3\4 cup flour
4-5 tablespoons butter melted
Garlic salt
Paprika
3 cans cream of chicken soup
1 pint half-and-half
1\2 teaspoon rosemary
3\4 teaspoon tarragon
Put flour in plastic bag, then add chicken. shake and then brown in butter. Transfer to
baking dish and sprinkle with garlic salt and paprika. Blend together soup, half and half
rosemary and tarragon. Pour over chicken and bake 1 hour 30 minutes at 350*.
Chicken Fried
Steak
2
pounds boneless rib-eye steak cut 1\2 inch thick
2 tablespoons table salt for brine
Vegetable oil for frying
4 cups self-rising flour such as White Lily
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper fresh
Salt
1 scallion green part only, chopped
Using the smooth side of a meat mallet, gently pound the steak to
tenderize and flatten them. Place in a shallow baking dish, cover with cold water and add
1 tablespoon table salt to create a brining solution. Cover and refrigerate 2 hours or overnight.
In a deep skillet, heat 4 inches of cooking oil over med-high to 350*.
In a shallow bowl , stir together flour, paprika, garlic powder, onion powder, salt and pepper.
One by one lift steaks out of brining solution and drop into seasoned flour. Coat well, shake off excess
Repeat, dipping coated steaks back into solution, then into flour.
Slip steaks into the hot oil [do not fry more than 2 pieces at a time as it will as it may lower the
temperature.] Fry 10-12 minutes on both sides. Remove and let rest 10 minutes before eating.
Sprinkle with scallions. Serve with white gravy if desired.
If you can't find self rising flour, replace 3 tablespoons all-purpose flour with 2 tablespoons baking
powder and2
2 tablespoons table salt for brine
Vegetable oil for frying
4 cups self-rising flour such as White Lily
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper fresh
Salt
1 scallion green part only, chopped
Using the smooth side of a meat mallet, gently pound the steak to
tenderize and flatten them. Place in a shallow baking dish, cover with cold water and add
1 tablespoon table salt to create a brining solution. Cover and refrigerate 2 hours or overnight.
In a deep skillet, heat 4 inches of cooking oil over med-high to 350*.
In a shallow bowl , stir together flour, paprika, garlic powder, onion powder, salt and pepper.
One by one lift steaks out of brining solution and drop into seasoned flour. Coat well, shake off excess
Repeat, dipping coated steaks back into solution, then into flour.
Slip steaks into the hot oil [do not fry more than 2 pieces at a time as it will as it may lower the
temperature.] Fry 10-12 minutes on both sides. Remove and let rest 10 minutes before eating.
Sprinkle with scallions. Serve with white gravy if desired.
If you can't find self rising flour, replace 3 tablespoons all-purpose flour with 2 tablespoons baking
powder and2
Chicken
Bundle's
1
chicken boiled or baked
2 3-ounce packages cream cheese and chives
1 4-ounce can mushrooms
2 packages crescent roll dough
Bread crumbs
Melted butter
1 can cream of mushroom soup
1 cup sour cream
Chop chicken and mushrooms real small, mix with cream cheese until well blended. Set aside. Take
rolls out of can, put two together and seal performations making a rectangle. Put chicken mixture in center
and pull over and seal. Use all rolls up and roll in butter then bread crumbs. Put on cooking sheet and bake
in 350* oven 20-30 minutes.
Add soup and sour cream together and heat to boiling. , serve over bundles.. If you wish you can serve a
chicken gravy instead.
If you can't find cream cheese with chives you can add your own or add spices of your choice. If you don't
like mushrooms omit them.
2 3-ounce packages cream cheese and chives
1 4-ounce can mushrooms
2 packages crescent roll dough
Bread crumbs
Melted butter
1 can cream of mushroom soup
1 cup sour cream
Chop chicken and mushrooms real small, mix with cream cheese until well blended. Set aside. Take
rolls out of can, put two together and seal performations making a rectangle. Put chicken mixture in center
and pull over and seal. Use all rolls up and roll in butter then bread crumbs. Put on cooking sheet and bake
in 350* oven 20-30 minutes.
Add soup and sour cream together and heat to boiling. , serve over bundles.. If you wish you can serve a
chicken gravy instead.
If you can't find cream cheese with chives you can add your own or add spices of your choice. If you don't
like mushrooms omit them.
Chicken Carrot Casserole
Mamie Hatch
3 cups cubed chicken breasts
1\2 cup grated carrots
1 cup grated cheddar cheese
1\2 cup chopped onions
1\2 cup chopped green bell peppers
1 cup chopped celery
1 cup slivered almonds
1 cup uncooked rice cooked, add all
1 cup mayonnaise
1 can cream of mushroom soup
1\2 can milk
1 8-ounce can water chestnuts drained and chopped
3\4 cup wheat thins crushed
1\3 cup butter or margarine , melted
Put rice in large bowl, add all other ingredients except wheat thin crackers and butter. Put in a 9-13
casserole dish that has been sprayed with Pam. Put crackers and butter in plastic bag and mix well.
Add to top of casserole and bake in 350* oven for 35-40 minutes.
Can add a little garlic salt and pepper to casserole to taste. I add blackened seasoning to mine.
Chicken
Casserole
Marilyn Hansen
2 pounds cooked chicken breasts cubed
1 pint sour cream or plain yogurt
1 can cream of mushroom soup not diluted
6-8 soft flour tortillas cut in thin strips
2 cups grated cheddar cheese
1 can whole green chilies cubed
Garlic salt to taste
Put sour cream, soup, green chilies and garlic salt in sauce pan, blend well and heat. Do not boil.
In a 9-13 casserole dish greased, layer sauce, flour tortillas, sauce, chicken, and cheese. Layer
three times, ending with cheese. Bake covered in a 350* oven for 45 minutes to 1 hour.
Chicken
Casserole [2]
1
package stove top dressing
4 chicken breasts cooked and diced
1 can cream of chicken soup
1 cup mayonnaise
1 package chopped broccoli steamed until heated through
Monterey jack cheese
Make dressing according to package directions. Mix together chicken, broccoli, soup and mayonnaise.
Place chicken in 9+12 glass casserole dish which has been lightly sprayed with Pam. Put a layer of
cheese over top. Top with dressing. Cover and bake 30 minutes in a 350* oven..
4 chicken breasts cooked and diced
1 can cream of chicken soup
1 cup mayonnaise
1 package chopped broccoli steamed until heated through
Monterey jack cheese
Make dressing according to package directions. Mix together chicken, broccoli, soup and mayonnaise.
Place chicken in 9+12 glass casserole dish which has been lightly sprayed with Pam. Put a layer of
cheese over top. Top with dressing. Cover and bake 30 minutes in a 350* oven..
Chicken Devine
1
whole chicken boiled and deboned and cut up
1 large broccoli cut in spears
2 cans cream of chicken soup
1 teaspoon lemon juice
1 cup mayonnaise
1\2 teaspoon curry powder
Boil broccoli for 8 minutes or crisp tender. Mix soup, mayonnaise, lemon juice and curry powder
together until smooth. Layer broccoli. chicken and soup mixture. Grate 1 cup cheddar cheese over
then add buttered bread crumbs and bake at 350* for 35-45 minutes. I add pepper to my soup
mixture, but it is up to you.
1 large broccoli cut in spears
2 cans cream of chicken soup
1 teaspoon lemon juice
1 cup mayonnaise
1\2 teaspoon curry powder
Boil broccoli for 8 minutes or crisp tender. Mix soup, mayonnaise, lemon juice and curry powder
together until smooth. Layer broccoli. chicken and soup mixture. Grate 1 cup cheddar cheese over
then add buttered bread crumbs and bake at 350* for 35-45 minutes. I add pepper to my soup
mixture, but it is up to you.
Chicken Dish
1
frying chicken
1 sliced onion
1 sliced green bell pepper
1 can chicken broth
Skin chicken and cut in pieces. season and brown slowly. Add broth, onion and green pepper
simmer slowly until chicken is tender. Remove chicken from pan and keep warm. Make
gravy from drippings and serve over rice, noodles, potatoes etc.
1 sliced onion
1 sliced green bell pepper
1 can chicken broth
Skin chicken and cut in pieces. season and brown slowly. Add broth, onion and green pepper
simmer slowly until chicken is tender. Remove chicken from pan and keep warm. Make
gravy from drippings and serve over rice, noodles, potatoes etc.
Chicken
Enchiladas
4
chicken breasts
1 can diced chilies green
1\2 onion chopped
Butter
2 cans cream of chicken soup
2 cups shredded cheddar cheese
Soft flour tortillas
Sour cream
Boil chicken with oregano, salt and pepper until done. Sauté chilies and onion in butter, add
soup, heat and let simmer.
Cut up cooked chicken in bite size pieces. Put some sauce in a greased baking pan. Put chicken
sour cream and cheese on the tortillas. Put in prepared pan seam side down. Continue until
all chicken mixture is used up. Pour rest of sauce over tortillas, top with more shredded cheese.
Bake at 350* until done.
1 can diced chilies green
1\2 onion chopped
Butter
2 cans cream of chicken soup
2 cups shredded cheddar cheese
Soft flour tortillas
Sour cream
Boil chicken with oregano, salt and pepper until done. Sauté chilies and onion in butter, add
soup, heat and let simmer.
Cut up cooked chicken in bite size pieces. Put some sauce in a greased baking pan. Put chicken
sour cream and cheese on the tortillas. Put in prepared pan seam side down. Continue until
all chicken mixture is used up. Pour rest of sauce over tortillas, top with more shredded cheese.
Bake at 350* until done.
Chicken Fajita
Seasoning Mix
3 tablespoons cornstarch
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon paprika
1 tablespoon sugar
2 1\2 teaspoon crushed chicken bouillon cubes
1 1\2 teaspoon onion powder
1\2 teaspoon garlic powder
1\2 teaspoon cayenne pepper
1\4 teaspoon crushed red pepper flakes
1\2 teaspoon cumin
Combine all the ingredients in a small bowl. Pour in small glass or plastic container, seal tightly
and store in cool dry place. Makes the equivalent of 3 packets of commercial mix.
.
Chicken
Fajitas 2
4
boneless skinless chicken breasts
1 green bell pepper
2 tablespoons oils
3 tablespoons fajita seasoning mix
1\3 cup water
1 medium onions chopped
1 cup salsa
1\2 cup sour cream
1 cup grated cheddar cheese
6 flour tortillas
Cut the chicken into thin strips. Cut the green pepper into strips. Heat oil in large skillet and add chicken
cook and stir over medium high heat for 5 minutes. Then add 3 tablespoons of the fajitas Seasoning mix
water. green pepper and onion. Cook and stir over med. heat until chicken is done and vegetables are tender.
Serve with salsa, sour cream and grated cheese in warm tortillas.
Chicken In A Skillet
1 green bell pepper
2 tablespoons oils
3 tablespoons fajita seasoning mix
1\3 cup water
1 medium onions chopped
1 cup salsa
1\2 cup sour cream
1 cup grated cheddar cheese
6 flour tortillas
Cut the chicken into thin strips. Cut the green pepper into strips. Heat oil in large skillet and add chicken
cook and stir over medium high heat for 5 minutes. Then add 3 tablespoons of the fajitas Seasoning mix
water. green pepper and onion. Cook and stir over med. heat until chicken is done and vegetables are tender.
Serve with salsa, sour cream and grated cheese in warm tortillas.
Chicken In A Skillet
3
boned and skinned chicken breasts cut into 6 halves
1\2 cup vegetable oil
1 cup sliced white onions
1 clove garlic minced
1 3\4 cup chicken broth
1 cup white rice [ not cooked not instant ]
2 1\2 teaspoon salt
1 teaspoon tarragon
1\4 teaspoon pepper
Pinch of thyme
2 8-ounce packages frozen French-style green beans thawed
1\4 cup sliced almonds
In a deep heavy skillet, brown chicken well in oil. Remove the chicken. Add onion and garlic to skillet
cook 5 minutes on medium heat, stirring constantly. Add chicken broth, rice, seasoning and chicken. Top
with the green beans. Cover and cook slowly until rice and chicken are tender and liquid is absorbed. About
20 minutes. Lightly toast almonds and sprinkle on top. Can also make in a dutch oven.
1\2 cup vegetable oil
1 cup sliced white onions
1 clove garlic minced
1 3\4 cup chicken broth
1 cup white rice [ not cooked not instant ]
2 1\2 teaspoon salt
1 teaspoon tarragon
1\4 teaspoon pepper
Pinch of thyme
2 8-ounce packages frozen French-style green beans thawed
1\4 cup sliced almonds
In a deep heavy skillet, brown chicken well in oil. Remove the chicken. Add onion and garlic to skillet
cook 5 minutes on medium heat, stirring constantly. Add chicken broth, rice, seasoning and chicken. Top
with the green beans. Cover and cook slowly until rice and chicken are tender and liquid is absorbed. About
20 minutes. Lightly toast almonds and sprinkle on top. Can also make in a dutch oven.
Chicken
Parmigiana
1
egg beaten
2 ounces dry bread crumbs
2 skinless boneless chicken breasts halves
3\4 16-ounce jar spaghetti sauce
2 ounces shredded mozzarella cheese
1\4 cup grated parmesan cheese
Preheat oven to 350*. Lightly grease a medium baking sheet.
Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow
bowl. Dip chicken into egg, then into bread crumbs. Place coated chicken on
the prepared baking sheet and bake in preheated oven for 40 minutes, or
until no longer pink and juices run clear.
Pour 1\2 of the spaghetti sauce into a 7"+11" baking dish. Place chicken over
sauce and cover with remaining sauce. Sprinkle mozzarella and Parmesan
cheese on top and return to oven for 20 minutes.
Calcium content [approx] 600 mg. 300 per serving.
2 ounces dry bread crumbs
2 skinless boneless chicken breasts halves
3\4 16-ounce jar spaghetti sauce
2 ounces shredded mozzarella cheese
1\4 cup grated parmesan cheese
Preheat oven to 350*. Lightly grease a medium baking sheet.
Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow
bowl. Dip chicken into egg, then into bread crumbs. Place coated chicken on
the prepared baking sheet and bake in preheated oven for 40 minutes, or
until no longer pink and juices run clear.
Pour 1\2 of the spaghetti sauce into a 7"+11" baking dish. Place chicken over
sauce and cover with remaining sauce. Sprinkle mozzarella and Parmesan
cheese on top and return to oven for 20 minutes.
Calcium content [approx] 600 mg. 300 per serving.
Chicken and
Cheese Casserole
2
cups cut up cooked chicken
1 can 11 oz Mexicorn
1 can 10 3\4 cream of chicken soup
2 cups shredded monterey jack cheese
2 1\4 cup bisquick baking mix
2\3 cup milk
Heat oven to 375*. Mix chicken, corn, soup and cheese in a square baking dish, 8 by 8 inches. Mix baking mix
with milk until a soft dough forms. Knead 10 times and put out on dusted surface.. roll out to 1\2 inch. cut with 2 1\2
cutter. Place on chicken mixture. Bake 20 to 25 minutes or until biscuits are golden brown..
1 can 11 oz Mexicorn
1 can 10 3\4 cream of chicken soup
2 cups shredded monterey jack cheese
2 1\4 cup bisquick baking mix
2\3 cup milk
Heat oven to 375*. Mix chicken, corn, soup and cheese in a square baking dish, 8 by 8 inches. Mix baking mix
with milk until a soft dough forms. Knead 10 times and put out on dusted surface.. roll out to 1\2 inch. cut with 2 1\2
cutter. Place on chicken mixture. Bake 20 to 25 minutes or until biscuits are golden brown..
Chicken and
Rice
Shirley Tyler
6-7 chicken breasts skinned and boned
2 cans cream of chicken soup
2 cans water
1 3\4 cup minute rice
2 1\2 teaspoon onions minced
1\2 teaspoon celery flakes
1 tablespoon parsley
1\4 teaspoon thyme
Shake chicken in flour and fry both sides until golden brown. remove and set aside. Stir
soup and water in pan drippings. Add spices. Reserve 1\3 soup mixture. Add minute rice
to the soup mixture. Spray a 9- 13 with pan and add soup mixture and rice in pan. Place
chicken on top, dribble reserved soup over top. Cover with tent foil and bake 350* for
45 minutes. Check every few minutes and add more water if needed.
6-7 chicken breasts skinned and boned
2 cans cream of chicken soup
2 cans water
1 3\4 cup minute rice
2 1\2 teaspoon onions minced
1\2 teaspoon celery flakes
1 tablespoon parsley
1\4 teaspoon thyme
Shake chicken in flour and fry both sides until golden brown. remove and set aside. Stir
soup and water in pan drippings. Add spices. Reserve 1\3 soup mixture. Add minute rice
to the soup mixture. Spray a 9- 13 with pan and add soup mixture and rice in pan. Place
chicken on top, dribble reserved soup over top. Cover with tent foil and bake 350* for
45 minutes. Check every few minutes and add more water if needed.
Chicken or Turkey
1\3
cup butter or margarine
1 cup coarsely chopped onions
1 cup coarsely chopped celery
1 cup coarsely chopped carrots
1\2 cup flour
2 cups chicken broth
1 cup half-and-half
Salt and pepper to taste
4 cups diced chicken or turkey
Rich pastry ;
3 cups flour
1 cup lard
1 teaspoon salt
1 egg slightly beaten
5 tablespoons ice water
1 tablespoon white vinegar
1 egg yolk
1 tablespoon milk
Heat butter in skillet and sauté vegetables for about ten minutes. Stir occasionally.
Gradually
stir in flour until well blended. Stir in broth and half and half. Stir and cook until mixture boils
Season with salt and pepper, add chicken or turkey. Pour into a greased two quart baking
dish.
In bowl combine flour and salt. Cut in lard until pieces are about the size of peas. Mix
together the egg, ice water and white vinegar. Add to flour mixture. Stir just until moistened.
Roll out on lightly floured surface to about 1\4 inch thickness. Lay pastry on the filling and
tuck it down the sides next to the pan.
Combine the egg yolk and milk, brush over pastry. Bake in 400* oven for 40 minutes or until done.
Leftover cooked beef chunks may be substituted for chicken or turkey with beef broth
or bouillon in place of chicken broth. Add 1\2 cup of frozen peas.
1 cup coarsely chopped onions
1 cup coarsely chopped celery
1 cup coarsely chopped carrots
1\2 cup flour
2 cups chicken broth
1 cup half-and-half
Salt and pepper to taste
4 cups diced chicken or turkey
Rich pastry ;
3 cups flour
1 cup lard
1 teaspoon salt
1 egg slightly beaten
5 tablespoons ice water
1 tablespoon white vinegar
1 egg yolk
1 tablespoon milk
Heat butter in skillet and sauté vegetables for about ten minutes. Stir occasionally.
Gradually
stir in flour until well blended. Stir in broth and half and half. Stir and cook until mixture boils
Season with salt and pepper, add chicken or turkey. Pour into a greased two quart baking
dish.
In bowl combine flour and salt. Cut in lard until pieces are about the size of peas. Mix
together the egg, ice water and white vinegar. Add to flour mixture. Stir just until moistened.
Roll out on lightly floured surface to about 1\4 inch thickness. Lay pastry on the filling and
tuck it down the sides next to the pan.
Combine the egg yolk and milk, brush over pastry. Bake in 400* oven for 40 minutes or until done.
Leftover cooked beef chunks may be substituted for chicken or turkey with beef broth
or bouillon in place of chicken broth. Add 1\2 cup of frozen peas.
Chicken with
Tangerine-Honey Glaze
3
cups tangerine juice or tangerine-orange juice not from concentrate
5 fresh thyme sprigs
1\4 cup clover-honey
Kosher salt and black pepper
3 tablespoons Spanish paprika
1 tablespoon ground cumin
1 tablespoon dry mustard powder
2 teaspoons fennel seed
2 tablespoons canola oil
4 skinless-boneless chicken breasts
2 green onions for garnish
1. Combine the juice and thyme in a medium saucepan and bring to a boil over high heat.
Cook them, stirring occasionally, until thickened and reduced to about 1\2 cups; remove the thyme
stems and discard. Whisk in the honey until incorporated and season with 1\2 teaspoon salt
and 1\4 teaspoon of pepper. Transfer to a bowl and cool to room temperature.
2;Heat grill to medium-high.
3;Stir together the paprika, cumin, mustard, fennel and 1 teaspoon salt and black pepper in a
small bowl. Brush both sides of the chicken the oil, and season with salt and pepper. Rub
the top of each breast with some of the spice rub and place on the grill rub side down. Cook
without touching until lightly brown and a crust has formed, 3=4 minutes. Turn the breasts over
brush the tops liberally with some of the glaze, flip them, and continue cooking until an instant
thermometer inserted in the center registers 155*. Remove from the grill, brush the spice rub
side with more of the glaze, tent loosely with foil, let rest 5 minutes before serving.
5 fresh thyme sprigs
1\4 cup clover-honey
Kosher salt and black pepper
3 tablespoons Spanish paprika
1 tablespoon ground cumin
1 tablespoon dry mustard powder
2 teaspoons fennel seed
2 tablespoons canola oil
4 skinless-boneless chicken breasts
2 green onions for garnish
1. Combine the juice and thyme in a medium saucepan and bring to a boil over high heat.
Cook them, stirring occasionally, until thickened and reduced to about 1\2 cups; remove the thyme
stems and discard. Whisk in the honey until incorporated and season with 1\2 teaspoon salt
and 1\4 teaspoon of pepper. Transfer to a bowl and cool to room temperature.
2;Heat grill to medium-high.
3;Stir together the paprika, cumin, mustard, fennel and 1 teaspoon salt and black pepper in a
small bowl. Brush both sides of the chicken the oil, and season with salt and pepper. Rub
the top of each breast with some of the spice rub and place on the grill rub side down. Cook
without touching until lightly brown and a crust has formed, 3=4 minutes. Turn the breasts over
brush the tops liberally with some of the glaze, flip them, and continue cooking until an instant
thermometer inserted in the center registers 155*. Remove from the grill, brush the spice rub
side with more of the glaze, tent loosely with foil, let rest 5 minutes before serving.
Chickpea and
Sweet-Potato Stew
2
tablespoons extra-virgin olive oil
1\2 cup chopped onions
1\2 cup chopped celery
3 cups water
1 small can chickpeas
1 medium sweet-potato peeled and diced
1 14 1/2-ounce can fire roasted diced tomatoes
1 bay leaf
1\2 teaspoon ground turmeric
1\2 teaspoon ground cinnamon
1\2 teaspoon ground cumin
Salt and pepper to taste
Heat oil on medium in a 3 quart pot with lid. Add the onions and celery and cook until the onion is
translucent, about 2 minutes. Add the water and all other ingredients. Cover the pot and bring to boil
on high. Uncover the pot bring the stew to a slow boil until the sweet potatoes are tender. Serve
immediately, or simmer until ready to serve.
1\2 cup chopped onions
1\2 cup chopped celery
3 cups water
1 small can chickpeas
1 medium sweet-potato peeled and diced
1 14 1/2-ounce can fire roasted diced tomatoes
1 bay leaf
1\2 teaspoon ground turmeric
1\2 teaspoon ground cinnamon
1\2 teaspoon ground cumin
Salt and pepper to taste
Heat oil on medium in a 3 quart pot with lid. Add the onions and celery and cook until the onion is
translucent, about 2 minutes. Add the water and all other ingredients. Cover the pot and bring to boil
on high. Uncover the pot bring the stew to a slow boil until the sweet potatoes are tender. Serve
immediately, or simmer until ready to serve.
Chili Corn
Chip Pie
2
tablespoons shortening
1 small onion finely chopped
1 green pepper finely chopped
1 pound lean ground beef
1 teaspoon chili powder
1 teaspoon salt
1\8 teaspoon pepper
1 teaspoon sugar
1 6-ounce can tomato paste
1 15-ounce can chili con carne with beans
1 cup grated cheddar cheese
1 1\2 cup corn chips
Sauté onion and green pepper 5 minutes. Add beef. chili powder, salt and pepper, cook over medium
heat until meat is lightly brown. Stir in tomato paste, beans and sugar. Cook 5 minutes. Turn into
casserole. Sprinkle with cheese and corn chips. Bake in 350* oven 25 minutes
1 small onion finely chopped
1 green pepper finely chopped
1 pound lean ground beef
1 teaspoon chili powder
1 teaspoon salt
1\8 teaspoon pepper
1 teaspoon sugar
1 6-ounce can tomato paste
1 15-ounce can chili con carne with beans
1 cup grated cheddar cheese
1 1\2 cup corn chips
Sauté onion and green pepper 5 minutes. Add beef. chili powder, salt and pepper, cook over medium
heat until meat is lightly brown. Stir in tomato paste, beans and sugar. Cook 5 minutes. Turn into
casserole. Sprinkle with cheese and corn chips. Bake in 350* oven 25 minutes
Chili Dogs
1
pound lean ground beef
2 cups chopped onions
1 cup ketchup
1\3 cup sugar
1\4 cup spicy brown mustard
2 tablespoons vinegar
1 tablespoon chili powder
1\2 teaspoon crushed dried red peppers
12 hot dogs
12 hot dog buns
Cook beef and onion over medium heat until browned. Drain. Stir in rest of ingredients, except hot dogs and buns.
Bring to a boil and simmer 30 minute , stirring often.. Serve over cooked hotdogs and toasted buns.
2 cups chopped onions
1 cup ketchup
1\3 cup sugar
1\4 cup spicy brown mustard
2 tablespoons vinegar
1 tablespoon chili powder
1\2 teaspoon crushed dried red peppers
12 hot dogs
12 hot dog buns
Cook beef and onion over medium heat until browned. Drain. Stir in rest of ingredients, except hot dogs and buns.
Bring to a boil and simmer 30 minute , stirring often.. Serve over cooked hotdogs and toasted buns.
Chop Suey or
Chow Mein
1\4
cup butter
1 medium chopped onions
2 cups diced celery
1 teaspoon salt
Dash pepper
1 1\2 cup water
1 14-ounce can drained bean sprouts
2 cups thin sliced cooked beef, pork or chicken
2 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon gravy coloring
2 tablespoons cornstarch
Cooked rice or Chinese Noodles.
Melt butter in large skillet. Sauté onions for three minutes. Stir in celery, salt, and pepper. Add water, bring to boil
cover and simmer 5 minutes. Add bean sprouts and beef. Heat to boil. In bowl blend cornstarch, soy sauce, sugar
and gravy coloring. Stir into meat and vegetable mixture, stir until thick and clear. Serve over rice or noodles.
May have to add a tablespoon or two of water to the cornstarch mixture..
1 medium chopped onions
2 cups diced celery
1 teaspoon salt
Dash pepper
1 1\2 cup water
1 14-ounce can drained bean sprouts
2 cups thin sliced cooked beef, pork or chicken
2 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon gravy coloring
2 tablespoons cornstarch
Cooked rice or Chinese Noodles.
Melt butter in large skillet. Sauté onions for three minutes. Stir in celery, salt, and pepper. Add water, bring to boil
cover and simmer 5 minutes. Add bean sprouts and beef. Heat to boil. In bowl blend cornstarch, soy sauce, sugar
and gravy coloring. Stir into meat and vegetable mixture, stir until thick and clear. Serve over rice or noodles.
May have to add a tablespoon or two of water to the cornstarch mixture..
Cilantro Lime
Dressing for Tri-Tip roast
Sherii Brasier
1 teaspoon cayenne pepper
1 teaspoon coarse black pepper
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
1 cup olive oil
1\2 cup cider vinegar
3-4 cloves garlic
1 cup fresh cilantro
1 cup italian parsley
Juice of 2 lemon
Juice of 2 lime
Put in blender and put on roast.
Corn Beef
Casserole
Jane Bradbury
1 can corned beef
1 teaspoon shortening
1\2 cup narrow noodles uncooked
8 ounces can corn undrained
1 teaspoon sliced pimiento
1\2 cup grated sharp cheddar cheese
1\4 cup green peppers diced fine
Cook noodles, add rest of ingredients and put in a greased 9 inch casserole dish. Bake
in a 350* oven until hot. Add more grated cheese on top and allow to melt.
Creamed
Chicken and Mushrooms in Acorn Squash
2
mediums acorn squash
1\4 cup milk
1 cup chicken broth
3 tablespoons butter
3 tablespoons flour
1 1\2 cup diced chicken
1 4-ounce can mushrooms drained
1\2 teaspoon salt
1\4 teaspoon pepper
Wash squash and cut in half. Pearce with fork. Put in shallow pan round side up, put in enough water to
cover bottom of squash. Put in 400* oven and bake until tender. Turn squash over and salt lightly.
To prepare filling, combine milk and broth, heat until it bubbles. In another pan melt butter, blend in flour
with a wire whip, cook until foamy. Remove from heat, add broth mixture stirring constantly. Return to heat
stirring until thickened smooth. Add chicken, mushrooms, salt and pepper. Fill squash and bake 30 minutes.
1\4 cup milk
1 cup chicken broth
3 tablespoons butter
3 tablespoons flour
1 1\2 cup diced chicken
1 4-ounce can mushrooms drained
1\2 teaspoon salt
1\4 teaspoon pepper
Wash squash and cut in half. Pearce with fork. Put in shallow pan round side up, put in enough water to
cover bottom of squash. Put in 400* oven and bake until tender. Turn squash over and salt lightly.
To prepare filling, combine milk and broth, heat until it bubbles. In another pan melt butter, blend in flour
with a wire whip, cook until foamy. Remove from heat, add broth mixture stirring constantly. Return to heat
stirring until thickened smooth. Add chicken, mushrooms, salt and pepper. Fill squash and bake 30 minutes.
Crescent Roll
Chicken Bake
1 chicken boiled, deboned and skinned
2 small packages cream cheese with chives
1 4-ounce can mushroom pieces drained
2 cans refrigerated crescent rolls
Mix chicken with cream cheese and mushrooms, mix well. Take crescent rolls and seal seams
of two together, put chicken on rolls and fold and seal. Roll in butter then fine bread crumbs.
Bake in 375* oven 20-25 minutes.
Sauce;
Take 1 can cream of mushroom soup, add one cup sour cream. Heat but do not boil , serve over
baked rolls
If you cannot find cream cheese with chives, add fresh or dried chives to cheese.
Crock-Pot
Pulled Pork
4
pounds boneless pork butt
Barbeque Sauce;
1 28-ounce can italian plum tomatoes chopped
1\4 cup unsulfured molasses
1\4 cup honey
2 tablespoons tomato paste
1 tablespoon garlic
1 tablespoon ground cumin
1\2 teaspoon cracked black pepper
1\2 teaspoon [ or to taste] red-pepper flakes
3 cups water
1 1\2 cup cider vinegar
Salt to taste
1 bay leaf
Prepare the sauce at least a day ahead you plan to cook the meat. Place the tomatoes, molasses, honey, tomatoe
paste, garlic, bay leaf, cumin, black pepper and red-pepper flakes in a large, heavy pot. Bring the mixture to a
boil. Reduce heat to medium-low heat and simmer gently, uncovered, until the mixture is very thick. Stirring
occasionally.
Add the water and vinegar, then return the mixture to a boil. Reduce the heat and simmer the sauce gently,
uncovered for about 1 1\2 hour more. Remove the bay leaf. season with salt and pepper. Cover and
refrigerate overnight. Bring to room temp. before adding to crock pot.
Place the pork in the crock pot. Pour 2 cups of the sauce over the pork and turn meat to coat all over.
Cover the pot and cook on high heat for 5 1\2 hours.
Remove the meat from the sauce and cool. When the meat is cool enough to handle, trim of the fat and
discard. Chop the meat coarsly with two knives or pull it with two forks. Place the meat in a large bowl. Pour
the sauce in gravy separator, discord the fat. Heat the sauce and toss with the shredded meat. Serve on
rolls, with cole slaw on top and pickles along side.
Barbeque Sauce;
1 28-ounce can italian plum tomatoes chopped
1\4 cup unsulfured molasses
1\4 cup honey
2 tablespoons tomato paste
1 tablespoon garlic
1 tablespoon ground cumin
1\2 teaspoon cracked black pepper
1\2 teaspoon [ or to taste] red-pepper flakes
3 cups water
1 1\2 cup cider vinegar
Salt to taste
1 bay leaf
Prepare the sauce at least a day ahead you plan to cook the meat. Place the tomatoes, molasses, honey, tomatoe
paste, garlic, bay leaf, cumin, black pepper and red-pepper flakes in a large, heavy pot. Bring the mixture to a
boil. Reduce heat to medium-low heat and simmer gently, uncovered, until the mixture is very thick. Stirring
occasionally.
Add the water and vinegar, then return the mixture to a boil. Reduce the heat and simmer the sauce gently,
uncovered for about 1 1\2 hour more. Remove the bay leaf. season with salt and pepper. Cover and
refrigerate overnight. Bring to room temp. before adding to crock pot.
Place the pork in the crock pot. Pour 2 cups of the sauce over the pork and turn meat to coat all over.
Cover the pot and cook on high heat for 5 1\2 hours.
Remove the meat from the sauce and cool. When the meat is cool enough to handle, trim of the fat and
discard. Chop the meat coarsly with two knives or pull it with two forks. Place the meat in a large bowl. Pour
the sauce in gravy separator, discord the fat. Heat the sauce and toss with the shredded meat. Serve on
rolls, with cole slaw on top and pickles along side.
Easy Bake Pork
Chops
1
cup brown sugar
1 cup cider vinegar
1 12-ounce bottle chili sauce
24 pork chops
Bake pork chops, uncovered in 350* oven 20 minutes. Pour off grease. Pour desired amount
of sauce over chops. Bake at least 20 more minutes.
1 cup cider vinegar
1 12-ounce bottle chili sauce
24 pork chops
Bake pork chops, uncovered in 350* oven 20 minutes. Pour off grease. Pour desired amount
of sauce over chops. Bake at least 20 more minutes.
Egg Foo Yung
4
eggs beaten
1\3 cup finely chopped green onions
8 ounces fresh bean sprouts
1\2 teaspoon salt
1\8 teaspoon pepper
1\8 teaspoon garlic powder
2 tablespoons oils
2 teaspoons cornstarch
2 teaspoons sugar
4 teaspoons soy sauce
1 cup water
1 teaspoon powdered chicken broth
Combine eggs, green onions, bean sprouts, salt, pepper, and garlic powder. Heat oil
in large skillet over medium heat. Add batter by 1\4 cup and fry, turning once. Until
lightly browned. Keep warm.
Combine last five ingredients in saucepan. Heat and stir over medium heat until thick
and smooth. Serve over egg patties.
1\3 cup finely chopped green onions
8 ounces fresh bean sprouts
1\2 teaspoon salt
1\8 teaspoon pepper
1\8 teaspoon garlic powder
2 tablespoons oils
2 teaspoons cornstarch
2 teaspoons sugar
4 teaspoons soy sauce
1 cup water
1 teaspoon powdered chicken broth
Combine eggs, green onions, bean sprouts, salt, pepper, and garlic powder. Heat oil
in large skillet over medium heat. Add batter by 1\4 cup and fry, turning once. Until
lightly browned. Keep warm.
Combine last five ingredients in saucepan. Heat and stir over medium heat until thick
and smooth. Serve over egg patties.
Elk or Deer
With Sauce
4-5 pounds elk or deer roast
Salt and pepper
Sauce;;
1 cup ketchup
1 cup brown sugar
1 cup apple cider vinegar
1 tablespoon prepared mustard
1 medium chopped onions
Salt and pepper roast and brown well in large skillet. Add all sauce ingrediences and blend
well. Put roast in large roasting pan, Pour sauce over roast, cover and bake in 300* oven
several hours or until roast is tender.
Enchiladas
Sauce;
2 tablespoons chili powder
1\4 teaspoon cumin
1\4 teaspoon garlic salt
1\3 teaspoon whole oregano
2 1\2 cup water
1 12 tablespoon cooking oil
2 cans tomato sauce
1\8 teaspoon pepper
1 teaspoon salt
2 1\2 tablespoon flour
Filling;
2 pounds mild cheddar cheese
1 medium onion chopped fine
3 cups cooked and drained ground beef cooled
4 dozens corn tortillas
1 cup cooking oil
Put oil in sauce pan. Add flour and mix until free from lumps, turn on heat, then add tomatoe sauce and water
Add seasonings. Cook until slightly thickened, set aside.
Filling;
Mix cheese, onions and beef in large bowl. Dip tortillas one at a time in hot oil for a few seconds, drain on absorbent
paper. Place a small amount of filling on tortilla and roll up and place in baking dish rolled side down. Pour sauce
covering each one. Bake in 375* oven 15-25 minutes. Serve with salsa of choice.
Green Chili
Stew
2
pounds pork tenderloin cut in chunks
2 fresh tomatoes or 1 pint of canned
2 cups cubed potatoes
1 large chopped onion
2 cloves garlic
2 cups chopped green chilies
Boil meat until done. Add remaining ingredients. Simmer for a 1\2 to 1 hour until potatoes and
onions are done.
2 fresh tomatoes or 1 pint of canned
2 cups cubed potatoes
1 large chopped onion
2 cloves garlic
2 cups chopped green chilies
Boil meat until done. Add remaining ingredients. Simmer for a 1\2 to 1 hour until potatoes and
onions are done.
Hamburger
Casserole
Marilyn Hansen
2 pounds ground beef
1 large onion chopped
1 can chopped green chilies
1 can evaporated milk
1 can cream of chicken soup
1 can cream of mushroom soup
1 can red enchilada sauce
1 pound grated medium cheddar cheese
1 bag tortilla chips
Brown beef in large skillet, add next 6 ingredients. Grease a 9+12 casserole dish layer crushed,[not fine] tortilla
chips on bottom. Layer hamburger, cheese chips, until all used up finish with chips. Put aluminum foil on top and
bake in oven at 300* until hot and bubbly.
Hamburger
Fluffs
1
pound lean ground beef
2 tablespoons flour
1 teaspoon Worcestershire sauce
1\2 teaspoon pepper
1 teaspoon salt
2 slices bread
1\2 large onion minced
Pinch sweet marjoram
Pinch thyme
1 cup evaporated milk
1 egg
Mix all ingredients. Cover bowl and let set in refrigerator for a few hours. When cool form into
small balls with two teaspoons, brown in oil. Do not crowd.
Honey-Mustard Chicken Thighs with Roasted New Potatoes
2 tablespoons flour
1 teaspoon Worcestershire sauce
1\2 teaspoon pepper
1 teaspoon salt
2 slices bread
1\2 large onion minced
Pinch sweet marjoram
Pinch thyme
1 cup evaporated milk
1 egg
Mix all ingredients. Cover bowl and let set in refrigerator for a few hours. When cool form into
small balls with two teaspoons, brown in oil. Do not crowd.
Honey-Mustard Chicken Thighs with Roasted New Potatoes
1\2 teaspoon salt divided
Freshly ground black pepper
1\4 cup Dijon style mustard
2 tablespoons honey
1 minced shallot
1 tablespoon minces thyme leaves or 1\2 teaspoon dried
1 pound small red new potatoes cut in halves
Olive oil cooking spray
Preheat oven to 375*. Sprinkle chicken with 1\2 teaspoon salt and pepper. Place in 15 by 9-inch
baking dish. Combine mustard, honey, shallot and thyme in a small bowl to form a paste. Spread over
chicken, cover completely.
Add the potatoes to pan and sprits’ with olive spray. Sprinkle with salt and pepper.
Bake about 50 minutes, stirring potatoes once. Until potatoes and chicken are tender.
Honey Glazed
Chicken
Broiler-fryer
chicken split
1 cup vegetable oil
1\4 cup lime juice or lemon
1\2 teaspoon seasoned pepper
1\2 tablespoon rosemary crumbled
1\2 tablespoon leaf sage crumbled
1\8 cup honey
Wash
Grill 6 inches from the heat, turn every 10 minutes. Baste for one hour. Add honey to remaining mixture.
and turn chicken halves 15 minutes or until well glazed. Serve with potatoe salad and sliced tomatoes.
1 cup vegetable oil
1\4 cup lime juice or lemon
1\2 teaspoon seasoned pepper
1\2 tablespoon rosemary crumbled
1\2 tablespoon leaf sage crumbled
1\8 cup honey
Grill 6 inches from the heat, turn every 10 minutes. Baste for one hour. Add honey to remaining mixture.
and turn chicken halves 15 minutes or until well glazed. Serve with potatoe salad and sliced tomatoes.
.
Lasagna
"A" La Ragu
1
pound lean ground beef
1 48-ounce bottle ragu chunky garden style spaghetti sauce
2 pounds ricotta cheese
3 cups mozzarella cheese shredded
1\2 cup grated parmesan cheese
3 eggs
Freshly chopped parsley
Salt and pepper to taste
1 package 16 oz curley edge lasagne noodles cooked and drained
Brown the beef {drain}. Add the spaghetti sauce and simmer until hot. In a bowl put ricotta, 2 cups mozarella
cheese and 1\4 cup parmesan cheese eggs parsley and salt & pepper.
In a lasagne pan layer meat sauce, 4 noodles, 1 12 cups cheese sauce. Meat sauce, repete layers twice. Top
with 4 noodles, meat sauce and 1\2 cup parmesan cheese. Bake covered 45 minutes. Uncover top with 1 cup
Mozzarella cheese, bake 10 minutes. Let set 10 minutes before cutting.
1 48-ounce bottle ragu chunky garden style spaghetti sauce
2 pounds ricotta cheese
3 cups mozzarella cheese shredded
1\2 cup grated parmesan cheese
3 eggs
Freshly chopped parsley
Salt and pepper to taste
1 package 16 oz curley edge lasagne noodles cooked and drained
Brown the beef {drain}. Add the spaghetti sauce and simmer until hot. In a bowl put ricotta, 2 cups mozarella
cheese and 1\4 cup parmesan cheese eggs parsley and salt & pepper.
In a lasagne pan layer meat sauce, 4 noodles, 1 12 cups cheese sauce. Meat sauce, repete layers twice. Top
with 4 noodles, meat sauce and 1\2 cup parmesan cheese. Bake covered 45 minutes. Uncover top with 1 cup
Mozzarella cheese, bake 10 minutes. Let set 10 minutes before cutting.
Lasagna 2
1
package lasagna noodles cooked
2 pounds lean ground beef
2 cans tomato sauce
1 cup water
1 package spaghetti sauce mix
1\2 teaspoon salt
1\2 teaspoon garlic salt
1 cup sour cream
1 cup cottage cheese
3 small onions
1\4 cup sharp cheddar cheese
Mix together sour cream, cottage cheese, onions and sharp cheddar cheese. Cook beef
and add tomato sauce, water, spaghetti sauce mix, salt and garlic salt to meat. Layer meat
sauce, noodles, then sour cream mixture. Finish with meat sauce and sprinkle with cheese.
Bake at 350* for 45 minutes..
2 pounds lean ground beef
2 cans tomato sauce
1 cup water
1 package spaghetti sauce mix
1\2 teaspoon salt
1\2 teaspoon garlic salt
1 cup sour cream
1 cup cottage cheese
3 small onions
1\4 cup sharp cheddar cheese
Mix together sour cream, cottage cheese, onions and sharp cheddar cheese. Cook beef
and add tomato sauce, water, spaghetti sauce mix, salt and garlic salt to meat. Layer meat
sauce, noodles, then sour cream mixture. Finish with meat sauce and sprinkle with cheese.
Bake at 350* for 45 minutes..
Lasagna
Maragret Swapp
1 1\2-2 pounds lean ground beef
8 ounces tomato paste
1 large green pepper chopped
1 large onion or 2 medium chopped
2 teaspoons salt or to taste
1\2 pound cheddar cheese shredded
1\2 pound pepper jack cheese shredded
8 ounces lasagna noodles
1 tablespoon sugar
2 teaspoons italian seasoning
Brown meat, drain. Add green pepper, onion, add tomato paste and three cans of water.
Simmer a few minutes then add italian seasoning, sugar and salt. Simmer an additional hour
add more liquid if needed and adjust seasoning. Boil noodles in large pan until tender. IN
a 9-13 pan put a layer of meat sauce, then noodles, meat sauce, cheeses, continue layers
until last meat sauce and layer of cheese. Bake in a 350* oven until hot and bubbly.
Can be frozen.
Makeover
Meatloaf
2
pounds lean ground turkey or chicken breast
1 cup chopped fine onions
1\2 cup diced fine celery
1 clove garlic minced
1 cup rice cooked
2 egg whites
1 cup tomato sauce no sodium added
1\2 teaspoon oregano
1\2 teaspoon thyme
1\2 teaspoon black pepper freshly ground
1\4 cup parsley chopped fresh
1\4 cup tomato sauce no sodium added
In a large bowl, mix turkey or chicken, onion, celery and garlic. Mix all spices together, add meat and mix well.
One at a time add egg whites, rice and 1 cup tomato sauce. Blend thoroughly. Form mixture into an oval shaped
loaf and place in the middle of a non-stick loaf pan. Spread tomato sauce on top. Bake uncovered 1 1\4 hours at 350
degree oven. Let set 5 minutes before serving. different
May use very lean ground beef.
For a different South of the border taste use 1 tablespoon chili powder and 1\2 teaspoon cayenne pepper and
use salsa instead of tomato sauce.
It's good served with mashed potatoes. Good cold.
1 cup chopped fine onions
1\2 cup diced fine celery
1 clove garlic minced
1 cup rice cooked
2 egg whites
1 cup tomato sauce no sodium added
1\2 teaspoon oregano
1\2 teaspoon thyme
1\2 teaspoon black pepper freshly ground
1\4 cup parsley chopped fresh
1\4 cup tomato sauce no sodium added
In a large bowl, mix turkey or chicken, onion, celery and garlic. Mix all spices together, add meat and mix well.
One at a time add egg whites, rice and 1 cup tomato sauce. Blend thoroughly. Form mixture into an oval shaped
loaf and place in the middle of a non-stick loaf pan. Spread tomato sauce on top. Bake uncovered 1 1\4 hours at 350
degree oven. Let set 5 minutes before serving. different
May use very lean ground beef.
For a different South of the border taste use 1 tablespoon chili powder and 1\2 teaspoon cayenne pepper and
use salsa instead of tomato sauce.
It's good served with mashed potatoes. Good cold.
Marco Polo
Beef Ribs
4
pounds beef short ribs
1 large tomato chopped
1 cup beef bouillon
1\4 cup burgundy wine or broth
1 tablespoon fresh onions minced
2 tablespoons prepared horseradish
1 teaspoon salt
1\4 teaspoon ground ginger
1\4 teaspoon pepper
2 tablespoons cornstarch
Brown ribs in small amount of fat in oven, drain. Place in slow cooker with rest of ingrediences
on low setting 6-8 hours
1 large tomato chopped
1 cup beef bouillon
1\4 cup burgundy wine or broth
1 tablespoon fresh onions minced
2 tablespoons prepared horseradish
1 teaspoon salt
1\4 teaspoon ground ginger
1\4 teaspoon pepper
2 tablespoons cornstarch
Brown ribs in small amount of fat in oven, drain. Place in slow cooker with rest of ingrediences
on low setting 6-8 hours
Meat Balls
with Sauce
1
1\2 pound lean ground beef
1 cup quick cooking oatmeal
1 egg slightly beaten
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon pepper
1\2 cup chopped onions
1 tablespoon chopped garlic or to taste
Sauce;
2 cups ketchup
1 cup packed brown sugar
1 tablespoon fresh garlic
1\2 cup chopped onions
1 teaspoon liquid smoke if desired
Meatballs;
Combine ingredients, form into 1 inch balls. Preheat oven to 350*. Bake for
15-20 minutes.
Sauce;
Combine ingredients in saucepan , bring to boil, turn down and simmer 10 minutes.
Add meat balls and simmer for another 15 minutes. Serve with potatoes, rice or
of your choice.
1 cup quick cooking oatmeal
1 egg slightly beaten
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon pepper
1\2 cup chopped onions
1 tablespoon chopped garlic or to taste
Sauce;
2 cups ketchup
1 cup packed brown sugar
1 tablespoon fresh garlic
1\2 cup chopped onions
1 teaspoon liquid smoke if desired
Meatballs;
Combine ingredients, form into 1 inch balls. Preheat oven to 350*. Bake for
15-20 minutes.
Sauce;
Combine ingredients in saucepan , bring to boil, turn down and simmer 10 minutes.
Add meat balls and simmer for another 15 minutes. Serve with potatoes, rice or
of your choice.
Meat Balls
3\4
pound ground beef
1\4 pound ground pork
8 crackers finely rolled
6 tablespoons heaping italian cheese grated
3 eggs slightly beaten
3 tablespoons fresh chopped parsley or 1 tablespoon dried
1\2 tablespoon salt
1 teaspoon pepper
1 clove minced garlic
3 tablespoons tomatoes
Combine all ingredients. Shape into balls and brown in skillet until done. If putting in spaghetti sauce
simmer from 40 to 60 minutes.
1\4 pound ground pork
8 crackers finely rolled
6 tablespoons heaping italian cheese grated
3 eggs slightly beaten
3 tablespoons fresh chopped parsley or 1 tablespoon dried
1\2 tablespoon salt
1 teaspoon pepper
1 clove minced garlic
3 tablespoons tomatoes
Combine all ingredients. Shape into balls and brown in skillet until done. If putting in spaghetti sauce
simmer from 40 to 60 minutes.
Meat Pies
Joy Bradbury
4 pounds ground beef
Salt and pepper to taste
4 mediums chopped onions [about 2 cups]
2-3 cups mashed potatoes
4-5 grated carrots partly cooked
Crust;
4 cups water
1 cup lard
4 1\2 cup flour
1\2 tablespoon salt
Salt and pepper ground beef to taste, brown in skillet with onions. Add three tablespoons of flour to
meat, stir well. Add enough water to make gravy. Add potatoes and carrots. Check seasoning and
cool.
Crust;
Bring water
, salt and lard to boil. Add flour to water while boiling, slowly until smooth. Pour out into dripper
pan and cool, knead till smooth like soft bread dough.. When cool roll out and put filling in
top with second crust. These are made in six inch pie tins.
Meat and
Potato Patties
3\4 pound lean-ground beef
3\4 cup coarsely ground potatoes peeled
1\4 cup finely-chopped onions
2 tablespoons chopped green peppers
1 egg beaten
1 teaspoon salt
1 tablespoon cooking oil
1 cup tomato juice
1 tablespoon flour
1\4 cup water
In a bowl, combine the first six ingredients. Shape into four patties. In a skillet over
medium heat, brown the patties in the oil; drain. Add the tomatoe juice.. Reduce the
heat and simmer 20-25 minutes or until meat is no longer pink. Remove patties to a
serving platter; keep warm. Combine flour and water; gradually add to juice in skittet
. Cook over medium heat , stirring constantly until thickened. Spoon over patties, serve
immediately. Yield 4 servings.
.
Meatball Stew
Sandwiches
1
tablespoon vegetable oil
1 cup minced onions
1\2 pound lean ground beef
1\4 cup crackers crumbs
1 egg
2 tablespoons minced parsley
Salt and pepper to taste
1 4-ounce can mushrooms drained
4 ounces cooked potatoes cut in small cubes
1 10 1/2-ounce can beef gravy
4 hollowed out crusty rolls
Pour veg. oil in frying pan, heat, cook onion until it is soft. Remove from heat. Mix together beef
cracker crumbs, egg, parsley, salt and pepper. Remove onion from pan, leave oil, mix onion to
beef mixture. Mix well and form into 1\2 inch balls. Put frying pan back on heat, add meat balls and
brown on all sides. Remove from pan, pouf off fat.
add gravy to pan, bring to boil, add meatballs, cook 10 minutes. Add potatoes and
mushrooms, simmer a few minutes more. Toast rolls. Cut of top 1\4 of rolls. Hollow out.
Brush inside rolls with olive oil and bake in 350* oven for 10-15 minutes. Heat meatball
stew. Pour in rolls and serve.
1 cup minced onions
1\2 pound lean ground beef
1\4 cup crackers crumbs
1 egg
2 tablespoons minced parsley
Salt and pepper to taste
1 4-ounce can mushrooms drained
4 ounces cooked potatoes cut in small cubes
1 10 1/2-ounce can beef gravy
4 hollowed out crusty rolls
Pour veg. oil in frying pan, heat, cook onion until it is soft. Remove from heat. Mix together beef
cracker crumbs, egg, parsley, salt and pepper. Remove onion from pan, leave oil, mix onion to
beef mixture. Mix well and form into 1\2 inch balls. Put frying pan back on heat, add meat balls and
brown on all sides. Remove from pan, pouf off fat.
add gravy to pan, bring to boil, add meatballs, cook 10 minutes. Add potatoes and
mushrooms, simmer a few minutes more. Toast rolls. Cut of top 1\4 of rolls. Hollow out.
Brush inside rolls with olive oil and bake in 350* oven for 10-15 minutes. Heat meatball
stew. Pour in rolls and serve.
Mexi-Chili
Casserole
1 1\2 pound lean ground beef
3\4 cup chopped onions
1 package chili seasoning
2 cans 8 oz tomato sauce
1 can 16 oz kidney beans
1 cup crushed corn chips
1\2 cup shredded american cheese
1\2 teaspoon salt
Brown meat, add onion cook 5 minutes. Drain fat, stir in seasoning packet and salt. Add
tomato sauce and beans. Pour in casserole dish. Top with cheese and chips. Bake
335* until hot and bubbly.
Mont D. Swapp
2 pounds bulk italian sausages
1 pound link beef sausage cut in bite size pieces
1 17-ounce jar spaghetti sauce your favorite
2-3 cloves garlic minced
1 large green bell pepper
2-3 bunches green onions
1 large onion cut up
10-12 button mushrooms sliced
2-3 cloves more garlic
1 19-ounce can diced tomatoes
1 8-ounce can diced tomatoes
1-2 cans tomato paste
1-2 tablespoons brown sugar or to taste
Tarragon to taste
Italian seasoning to taste
Oregano to taste
Cumin to taste
Sweet basil to taste
Brown sausage, add 2-3 chopped garlic. Add all other ingredients. Let simmer
to blend flavors’ for 3-4 hours, minimum. Serve over cooked spaghetti.
Orange Baked
Chicken
4
large chicken breasts
Flour, salt and pepper to taste
Oil for frying
1\4 teaspoon garlic powder
1 4-ounce can mushrooms drained
1 10 3/4-ounce can cream of mushroom soup
1\2 cup orange juice
1\2 cup chicken broth
1\4 teaspoon nutmeg
2 scant teaspoons brown sugar
Cut chicken breasts in half, season with salt and pepper and dredge in flour. Brown in oil. Combine
rest of ingredients. Put chicken in baking dish. Pour rest of ingredients over and bake in oven
at 350* for about 45-60 minutes.
Flour, salt and pepper to taste
Oil for frying
1\4 teaspoon garlic powder
1 4-ounce can mushrooms drained
1 10 3/4-ounce can cream of mushroom soup
1\2 cup orange juice
1\2 cup chicken broth
1\4 teaspoon nutmeg
2 scant teaspoons brown sugar
Cut chicken breasts in half, season with salt and pepper and dredge in flour. Brown in oil. Combine
rest of ingredients. Put chicken in baking dish. Pour rest of ingredients over and bake in oven
at 350* for about 45-60 minutes.
Orange Chicken
Shirley J. Tyler
1\4 cup fat free chicken broth
3 tablespoons hoisin sauce
2 tablespoons apricot preserves
2 teaspoons soy sauce
1 teaspoon orange zest
2 large oranges
3 tablespoons chopped fresh cilantro
2 tablespoons olive oil
1 1\2 pound boneless skinless chicken breasts cut in large chunks
In a small bowl combine first 5 ingredients. Set aside
Peel and coarsely chop oranges, remove seeds. In a med bowl gently toss oranges and cilantro,
Heat oil in skillet, add chicken and sauté 2-5 minutes or until lightly browned. Pour hoisin sauce
mixture over chicken; simmer 5 minutes. Sauce will thicken and create a glaze for chicken.
Remove to platter and serve with orange cilantro mix.
Oven Fried
Chicken with Honey Mustard Sauce
1\4 cup honey
1\4 cup spicy brown mustard
1 1\2 pound skinless, boneless chicken breasts strips, about 16 pieces
16 pieces
1\2 cup low fat buttermilk
1\2 cup coarsely chopped corn flakes
1\2 cup seasoned bread crumbs
1 tablespoon instant minced onions
1 teaspoon paprika
1\4 teaspoon dried thyme
1\4 teaspoon black pepper
1 tablespoon vegetable oil
Sauce;
Combine honey and mustard in a small bowl, cover and chill.
Chicken;
Combine chicken and buttermilk in shallow dish, cover and chill 15 minutes. Drain.
Drain chicken, discard buttermilk.
Combine all other ingredients in plastic bag except oil. Add chicken, 4 pieces at a time
until all are coated. Spread in jelly roll pan. Arrange chicken in single layer. Bake in
preheated 400* oven about 4-6 minutes, turn and bake other side 4-6 minutes or until
done.
Oven Stew
Jane Bradbury
1 large onion chopped
2 1\2 pound beef stew meat
6 cubed carrots
1 package dry onion soup mix
6 cubed potatoes
Sprinkle over veg. and meat
Make Sauce;
1 8-ounce can tomato sauce
1 can cream of celery soup
1 can cream of mushroom soup
1 cup water
Put stew meat, vegetables and onion soup mix in oven proof pan. Put sauce ingredients in bowl and stir
until smooth and pour over meat and vegetables. Bake in 350* oven for 3-4 hours or in
325* 0ven for 7-8 hours
Oven Stew { 2}
2
pounds beef stew meat do not cook
5 mediums potatoes
4 cups sliced carrots
2 large onions diced
4 teaspoons salt
1\4 teaspoon pepper
2 tablespoons Worcestershire sauce
2 cans tomato soup
1 1\2 can water
6 tablespoons tapioca
Place meat and vegetables in large heavy pan. Sprinkle with salt and pepper. Blend rest of ingredients
and beat until smooth, add tapioca, stir, pour over vegetable and meat mixture, mix well. Cover and bake
in 350* oven for about 6 hours.
5 mediums potatoes
4 cups sliced carrots
2 large onions diced
4 teaspoons salt
1\4 teaspoon pepper
2 tablespoons Worcestershire sauce
2 cans tomato soup
1 1\2 can water
6 tablespoons tapioca
Place meat and vegetables in large heavy pan. Sprinkle with salt and pepper. Blend rest of ingredients
and beat until smooth, add tapioca, stir, pour over vegetable and meat mixture, mix well. Cover and bake
in 350* oven for about 6 hours.
4
pounds coarsely ground beef chuck
1 large onion chopped
2 cloves garlic crushed
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon oregano ground
1 teaspoon cumin seed
2 cans 1 pound tomatoes
2 cups hot water
In a large skillet cook together meat, onion and garlic until meat changes color. Add rest
0f ingredients. Mix well, simmer about 1 hour, skimming fat as needed. Makes about 2 1\2
quarts of chili.
1 large onion chopped
2 cloves garlic crushed
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon oregano ground
1 teaspoon cumin seed
2 cans 1 pound tomatoes
2 cups hot water
In a large skillet cook together meat, onion and garlic until meat changes color. Add rest
0f ingredients. Mix well, simmer about 1 hour, skimming fat as needed. Makes about 2 1\2
quarts of chili.
Pork Filled
Bun's
Buns;
1 package active dry yeast
1 cup warm water
1\3 cup sugar
2 tablespoons salad oil
1 teaspoon salt
3 1\2 cup all purpose flour unsifted
Pork Filling
1 1\2 pound boneless lean pork tenderloin cut in1\2 inch cubes
2 cloves garlic minced
1\2 teaspoon grated fresh ginger
2 teaspoons sugar
2 tablespoons soy sauce
In a Bowl combine;
2 teaspoons sugar
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon dry sherry
1\4 cup water
Buns;
In a large bowl, dissolve yeast in water, blend in sugar, oil and salt. Let stand in a warm place
until bubbly [about 15 minutes]. Add 3 1\4 cups flour and mix until dough holds together.
Knead until smooth and elastic. Place in greased bowl and place in warm area until double
about 1 1\2 hour.
Filling;
Season pork with garlic, ginger, sugar and soy sauce. Heat a large pan or wok with 1 tablespoon
of salad oil on high. when hot add pork and stir fry for about 5 minutes, add one onion chopped
fine and continue cooking about 2 minutes more. Stir cornstarch mixture add to pork and continue
cooking until sauce bubbles and thickens. Cool
Turn dough out onto lightly floured board and knead 1 minute, shape into a rectangle, cut ln half
lengthwise then cross wise 6 times, making 12 equal pieces. Roll each round about 4 1\3 inches
in diameter. Press outside edges of dough to make them thinner. Place about 2 tablespoons filling
in center of each. Pull dough around filling to form round.
For steamed buns, place buns on 3 inch square of foil, seam side down, cover and let rise in warm
place until puffy and light [about 30 minutes] set in steamer over boiling water. Cover and steam
for 12 to15 minutes [When done tops of buns should be smooth and glazed] Serve warm.
For baked buns, place buns about 2 inches apart on greased cookie sheet. Cover and let rise
in warm place until light and fluffy [about 30 minutes. Brush tops with melted butter and bake
in 350* oven until golden brown [about 15 minutes]. Makes 12 buns.
Quiches
1 package active dry yeast
1 cup warm water
1\3 cup sugar
2 tablespoons salad oil
1 teaspoon salt
3 1\2 cup all purpose flour unsifted
Pork Filling
1 1\2 pound boneless lean pork tenderloin cut in1\2 inch cubes
2 cloves garlic minced
1\2 teaspoon grated fresh ginger
2 teaspoons sugar
2 tablespoons soy sauce
In a Bowl combine;
2 teaspoons sugar
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon dry sherry
1\4 cup water
Buns;
In a large bowl, dissolve yeast in water, blend in sugar, oil and salt. Let stand in a warm place
until bubbly [about 15 minutes]. Add 3 1\4 cups flour and mix until dough holds together.
Knead until smooth and elastic. Place in greased bowl and place in warm area until double
about 1 1\2 hour.
Filling;
Season pork with garlic, ginger, sugar and soy sauce. Heat a large pan or wok with 1 tablespoon
of salad oil on high. when hot add pork and stir fry for about 5 minutes, add one onion chopped
fine and continue cooking about 2 minutes more. Stir cornstarch mixture add to pork and continue
cooking until sauce bubbles and thickens. Cool
Turn dough out onto lightly floured board and knead 1 minute, shape into a rectangle, cut ln half
lengthwise then cross wise 6 times, making 12 equal pieces. Roll each round about 4 1\3 inches
in diameter. Press outside edges of dough to make them thinner. Place about 2 tablespoons filling
in center of each. Pull dough around filling to form round.
For steamed buns, place buns on 3 inch square of foil, seam side down, cover and let rise in warm
place until puffy and light [about 30 minutes] set in steamer over boiling water. Cover and steam
for 12 to15 minutes [When done tops of buns should be smooth and glazed] Serve warm.
For baked buns, place buns about 2 inches apart on greased cookie sheet. Cover and let rise
in warm place until light and fluffy [about 30 minutes. Brush tops with melted butter and bake
in 350* oven until golden brown [about 15 minutes]. Makes 12 buns.
Quiches
Jeneal Jorgensen
1 1\2 cup grated cheddar cheese
1 pound link sausages partially cooked and crumbled
4 eggs
1 teaspoon salt and pepper or to taste
1 pint half-and-half
1\2 cup Original Bisquick�
Vegetables, frozen peas, onions, green peppers etc.
Grease a large pie plate, put cheese on bottom follow with the sausage, then add veg of choice.
In a blender or bowl put eggs, salt and pepper, 1\2 and 1\2 and Bisquick. Blend or beat until
smooth. Pour over ingredients in pie tin and bake in 350* oven 50 min until set.
Quick Chili
1
can black beans
1 can kidney beans
1 can beef broth
1 1\2 pound ground beef
1 large onion chopped
1\2 green bell pepper chopped
1\2 red bell pepper chopped
1 8-ounce can tomato sauce
1\2 to 3\4 cup ketchup
1 tablespoon chili powder
1 teaspoon cumin
Brown beef with onion, add all other ingredients let simmer about 20 minutes to blend flavors.
Stir often to prevent burning. Adjust seasoning and serve.
R. B. Barbecue
1 can kidney beans
1 can beef broth
1 1\2 pound ground beef
1 large onion chopped
1\2 green bell pepper chopped
1\2 red bell pepper chopped
1 8-ounce can tomato sauce
1\2 to 3\4 cup ketchup
1 tablespoon chili powder
1 teaspoon cumin
Brown beef with onion, add all other ingredients let simmer about 20 minutes to blend flavors.
Stir often to prevent burning. Adjust seasoning and serve.
R. B. Barbecue
2
pounds lean ground beef
1 medium onion
2\3 cup ketchup
4 tablespoons brown sugar
1 teaspoon paprika
1 teaspoon chili powder
1\2 teaspoon dry mustard
Salt and pepper to taste
1 cup tomato juice
1\2 cup vinegar
1\2 teaspoon Worcestershire sauce
Hamburger buns or dinner rolls
Brown ground beef in a skillet and drain. Saute onions and add to beef. Add rest
of ingredients and simmer for at least two hours. Serve on hamburger buns or
rolls.
1 medium onion
2\3 cup ketchup
4 tablespoons brown sugar
1 teaspoon paprika
1 teaspoon chili powder
1\2 teaspoon dry mustard
Salt and pepper to taste
1 cup tomato juice
1\2 cup vinegar
1\2 teaspoon Worcestershire sauce
Hamburger buns or dinner rolls
Brown ground beef in a skillet and drain. Saute onions and add to beef. Add rest
of ingredients and simmer for at least two hours. Serve on hamburger buns or
rolls.
Ragu-Lasagna
1
1\2 pound lean ground beef
1 48-ounce bottle Ragu chunky garden style sauce
2 pounds ricotta cheese
3 cups mozzarella cheese shredded
3 eggs
1 tablespoon parsley fresh
Salt and pepper to taste
1 16-ounce package lasagna noodles cooked and drained
1\2 cup parmesan cheese grated
Brown beef and drain, add spaghetti sauce and simmer until hot. In a bowl put ricotta cheese, 2 cups
mozzarella cheese, 1\4 cup parmesan cheese, eggs, parsley, salt and pepper.
Mix well. In lasagna pan, layer meat sauce, 4 noodles, 1 12 cups cheese sauce. 1 cup
meat sauce. Repeat layers twice. Top with noodles and meat sauce and 1\2 cup
parmesan cheese. Bake covered in 350* oven for 45 minutes, uncover add 1 cup
mozzarella cheese. Bake 10 more minutes. Let stand 10 minutes before cutting
1 48-ounce bottle Ragu chunky garden style sauce
2 pounds ricotta cheese
3 cups mozzarella cheese shredded
3 eggs
1 tablespoon parsley fresh
Salt and pepper to taste
1 16-ounce package lasagna noodles cooked and drained
1\2 cup parmesan cheese grated
Brown beef and drain, add spaghetti sauce and simmer until hot. In a bowl put ricotta cheese, 2 cups
mozzarella cheese, 1\4 cup parmesan cheese, eggs, parsley, salt and pepper.
Mix well. In lasagna pan, layer meat sauce, 4 noodles, 1 12 cups cheese sauce. 1 cup
meat sauce. Repeat layers twice. Top with noodles and meat sauce and 1\2 cup
parmesan cheese. Bake covered in 350* oven for 45 minutes, uncover add 1 cup
mozzarella cheese. Bake 10 more minutes. Let stand 10 minutes before cutting
Roast Beef for
French Dip Sandwiches
Sherri---
1 4-5 pound beef chuck roast
3 cups water
1\2 cup soy sauce
1 teaspoon garlic powder
1 teaspoon rosemary
1 teaspoon thyme
3-4 peppercorns
Put all in crock pot and cook until tender, then shred the meat and use
the juice for Au Jus.
1 4-5 pound beef chuck roast
3 cups water
1\2 cup soy sauce
1 teaspoon garlic powder
1 teaspoon rosemary
1 teaspoon thyme
3-4 peppercorns
Put all in crock pot and cook until tender, then shred the meat and use
the juice for Au Jus.
Roast Turkey
1
17-18 pound turkeys
1 pound salt pork sliced in1\4 inch pieces
Folded cheese cloth, about 4 layers
Place turkey in v-shaped roasting rack. breast side up. Place slices of salt pork on breast and legs.
Put cheese cloth in bowl of water, when soaked, put cloth over top of turkey, tucking around sides.
Pour water from bowl over top of cheese cloth. Cover with foil and bake in 325* oven for 2-12 hours.
Take turkey out of oven. turn oven to 425*. Take cheese cloth and salt pork off from turkey, put back
in oven and bake an additional hour, or until browned. Temperature should read about 170*.
1 pound salt pork sliced in1\4 inch pieces
Folded cheese cloth, about 4 layers
Place turkey in v-shaped roasting rack. breast side up. Place slices of salt pork on breast and legs.
Put cheese cloth in bowl of water, when soaked, put cloth over top of turkey, tucking around sides.
Pour water from bowl over top of cheese cloth. Cover with foil and bake in 325* oven for 2-12 hours.
Take turkey out of oven. turn oven to 425*. Take cheese cloth and salt pork off from turkey, put back
in oven and bake an additional hour, or until browned. Temperature should read about 170*.
Salmon Patties
1
pound salmon
1 cup diced cooked potatoes
1\4 minced onion
3\4 teaspoon dill weed
1\4 teaspoon salt
Pepper pinch
2 tablespoons mayonnaise
2 tablespoons vegetable oil
Combine salmon, potatoes, onion, dill weed, salt, pepper and mayonnaise. Shape into
four patties. Cook in vegetable oil 2 minutes until brown. Turn and brown other side
Serve.
1 cup diced cooked potatoes
1\4 minced onion
3\4 teaspoon dill weed
1\4 teaspoon salt
Pepper pinch
2 tablespoons mayonnaise
2 tablespoons vegetable oil
Combine salmon, potatoes, onion, dill weed, salt, pepper and mayonnaise. Shape into
four patties. Cook in vegetable oil 2 minutes until brown. Turn and brown other side
Serve.
Sausage
Rollups
1
9 inch pie shells
1\2 pound bulk hot pork sausages
Spread sausage evenly on rolled pie crust 1\2 inch from side Roll up jelly role style and lay on
cookie sheet. Bake on cookie sheet for 25 to 30 minutes in a 350* degree oven. Serve plain
or with gravy
1\2 pound bulk hot pork sausages
Spread sausage evenly on rolled pie crust 1\2 inch from side Roll up jelly role style and lay on
cookie sheet. Bake on cookie sheet for 25 to 30 minutes in a 350* degree oven. Serve plain
or with gravy
Scrambled Egg
Casserole
Siri Manwell
1 teaspoon salt
8 slices white bread crust off
2 cups grated cheese
1 1\2 cup milk
8 eggs
1 bunch green onions minced
3\4 teaspoon dry mustard
1 can cream of chicken soup or cream of mushroom
1\2 cup milk
1 1\2 pound link sausages
Butter a 8 +12 pan, line bottom with bread. Put cheese and cut up sausage on top. Beat eggs, 1 1\2 cup milk, mustard and onions.
cover and put in refrigerator over night. Next morning mix soup and rest of milk, pour over refrigerated mixture. Bake in 300*
oven for 1 hour.
Short Ribs
1 teaspoon salt
8 slices white bread crust off
2 cups grated cheese
1 1\2 cup milk
8 eggs
1 bunch green onions minced
3\4 teaspoon dry mustard
1 can cream of chicken soup or cream of mushroom
1\2 cup milk
1 1\2 pound link sausages
Butter a 8 +12 pan, line bottom with bread. Put cheese and cut up sausage on top. Beat eggs, 1 1\2 cup milk, mustard and onions.
cover and put in refrigerator over night. Next morning mix soup and rest of milk, pour over refrigerated mixture. Bake in 300*
oven for 1 hour.
Short Ribs
4 pounds beef short ribs
1 cup coarsely cut onions
1 clove garlic
4 whole black pepper
1 bay leaf
2 teaspoons Worcestershire sauce
1\2 teaspoon marjoram dried
1 can beef broth undiluted
Wipe and trim fat from ribs. Heat dutch oven, add ribs fat side down. Brown well on all sides
Discard drippings. Add all other ingredients, 1 cup water. Reduce heat and simmer covered
1 1\2 to 2 hours are until tender, Serve with horseradish cream.
Short Ribs
Mamie Hatch
4-5 pounds beef short ribs cut in small pieces
1 cup cider vinegar
1 cup brown sugar
1 cup ketchup
1 teaspoon mustard
1 tablespoon Worcestershire sauce
1 cup chopped onions
Dredge ribs in flour and put in pan in 350* oven until browned. Drain and put in crock pot
with rest of ingredients. Cook on high until real tender.
Shredded Sweet
Pork
4
to 5 pounds shoulder butt roast
1 tablespoon cooking oil
1 chopped onion
2 cloves garlic
1 20 oz bottle coca-cola may be caffeine free but not diet
2 teaspoons salt
2 teaspoons cumin
1 teaspoon chili powder
2 smalls cans green chilies
1 can 19 oz red enchilada sauce
1 cup salsa
1 cup brown sugar
1\2 cup chopped fresh cilantro
In a large roasting pan or pot over medium heat, cook pork with onion and garlic until pork
is lightly browned all over. Pour in the coke , salt and cumin. Cover and cook at 275* for
5-6 hours [ or place in slow cooker and cook on low 5-6 hours. Pour off the liquid and veg into
a pan, allow the fat to rise to the top and skim off. Remove the bone and fat, pull the pork
apart using 2 large forks. Mix chilies, enchilada sauce, salsa, brown sugar and the pureed liquid.
Boil over medium high heat until sugar is dissolves and it thickened. Add cilantro and mix
with pork.
Use in tacos or burritos as desired. Makes 5-7 cups.
1 tablespoon cooking oil
1 chopped onion
2 cloves garlic
1 20 oz bottle coca-cola may be caffeine free but not diet
2 teaspoons salt
2 teaspoons cumin
1 teaspoon chili powder
2 smalls cans green chilies
1 can 19 oz red enchilada sauce
1 cup salsa
1 cup brown sugar
1\2 cup chopped fresh cilantro
In a large roasting pan or pot over medium heat, cook pork with onion and garlic until pork
is lightly browned all over. Pour in the coke , salt and cumin. Cover and cook at 275* for
5-6 hours [ or place in slow cooker and cook on low 5-6 hours. Pour off the liquid and veg into
a pan, allow the fat to rise to the top and skim off. Remove the bone and fat, pull the pork
apart using 2 large forks. Mix chilies, enchilada sauce, salsa, brown sugar and the pureed liquid.
Boil over medium high heat until sugar is dissolves and it thickened. Add cilantro and mix
with pork.
Use in tacos or burritos as desired. Makes 5-7 cups.
Six Hour Beef
Mushroom Gravy
Shirley Swapp
1 1\2 pound beef steak, roast, cubed
3 tablespoons flour
1 onion sliced
2 stalks sliced celery
1 can cream of mushroom soup
1 cup mushrooms sliced fresh or canned
1 tablespoon Worcestershire sauce
1\2 cup tomato juice
Salt and pepper to taste
Place meat and flour in bag, shake to coat meat. Arrange meat and onions in layers in slow cooker.
Place celery slices around edges. Add rest of ingredients in a bowl, mix well. Spoon sauce over
meat. Cover and cook on low for five hours. Stir an cook an additional one hour on high heat, until
meat is tender. Serve over biscuits or mashed potatoes. If using canned mushrooms do not drain
them.
Southwest
Chicken with Black Beans
1
tablespoon vegetable oil
1 small onion chopped
1 Anaheim chili or 1\4 can chopped green chilies
1 clove garlic crushed
1 tablespoon grated lime rinds
3 tablespoons lime juice
1 medium tomatoes chopped
2 cans 16 oz black beans rinsed and drained
2 cans chicken breasts rinsed and drained
Heat oil in 10-ich skillet over medium heat. Cook onion, chili and garlic in oil
about two minutes, stirring constantly, until onion is softened. Stir in remaining
ingredients. Cook about 5 minutes, stirring occasionally, until hot.
1 small onion chopped
1 Anaheim chili or 1\4 can chopped green chilies
1 clove garlic crushed
1 tablespoon grated lime rinds
3 tablespoons lime juice
1 medium tomatoes chopped
2 cans 16 oz black beans rinsed and drained
2 cans chicken breasts rinsed and drained
Heat oil in 10-ich skillet over medium heat. Cook onion, chili and garlic in oil
about two minutes, stirring constantly, until onion is softened. Stir in remaining
ingredients. Cook about 5 minutes, stirring occasionally, until hot.
Spaghetti
Casserole
Grandma Dodds
1 package spaghetti
1 1\2-2 pounds lean ground beef
1 large onion grated
1 clove garlic grated
1 size 2 1\2 can whole tomatoes
1 can tomato soup
1 package Lowry’s dry spaghetti sauce mix
2 crushed bay leaves
Cheese Sauce;
1 cup milk
1\2 cup margarine
1\2 cup flour
1 cup parmesan cheese grated
Brown meat in skillet and drain. Add onions, garlic, tomatoes, soup, spaghetti seasoning
and bay leaves. Simmer 1 hour, to blend flavors.
For cheese sauce melt margarine, add flour and blend until smooth. Stir in milk to make
a smooth sauce, then add Parmesan cheese.
Cook spaghetti al-dente, then in a casserole, layer meat sauce, spaghetti, cheese sauce
ending with meat sauce then cheese sauce. Heat oven to 325* and heat until very warm
through. Heat covered.
Spam Casserole
1
12-ounce package noodles cooked
1 can spam cubed
1 can cream of tomato soup
1 cup finely chopped celery
1 cup chopped onions
1 green bell pepper chopped
2 tablespoons butter
1 cup grated cheese
Sauté the vegetables in butter, grease a casserole pan or dish. Mix all ingrediences in a bowl, except cheese.
Pour in casserole dish, sprinkle cheese on top. Bake in 350* oven, bake for about 30 minutes or until hot and
cheese is melted.
1 can spam cubed
1 can cream of tomato soup
1 cup finely chopped celery
1 cup chopped onions
1 green bell pepper chopped
2 tablespoons butter
1 cup grated cheese
Sauté the vegetables in butter, grease a casserole pan or dish. Mix all ingrediences in a bowl, except cheese.
Pour in casserole dish, sprinkle cheese on top. Bake in 350* oven, bake for about 30 minutes or until hot and
cheese is melted.
Spicy Ham Loaf
1
1\2 pound ground smoked ham [ 3 cups]
1 pound ground pork [ 2 cups]
1 cup fine bread crumbs
2 eggs
1\2 cup apple juice
1 tablespoon minced onions
1\2 teaspoon dry mustard
1\4 teaspoon pepper
1\2 teaspoon Worcestershire sauce
Glaze
3\4 cup dark corn syrup
1\3 cup vinegar
2 teaspoons dry mustard
Combine ham and pork in large bowl. Mix in bread crumbs, eggs and apple juice, onion, mustard
Worcestershire sauce and pepper. Mix well then shape into loaf and place in baking pan. Bake
in slow oven 300* 2 hours basting occasionally with glaze. Serves 8-10.
Glaze; Combine all glae ingredients in small saucepan. Stir occasionally, bring to boil and boil
2 minutes.
1 pound ground pork [ 2 cups]
1 cup fine bread crumbs
2 eggs
1\2 cup apple juice
1 tablespoon minced onions
1\2 teaspoon dry mustard
1\4 teaspoon pepper
1\2 teaspoon Worcestershire sauce
Glaze
3\4 cup dark corn syrup
1\3 cup vinegar
2 teaspoons dry mustard
Combine ham and pork in large bowl. Mix in bread crumbs, eggs and apple juice, onion, mustard
Worcestershire sauce and pepper. Mix well then shape into loaf and place in baking pan. Bake
in slow oven 300* 2 hours basting occasionally with glaze. Serves 8-10.
Glaze; Combine all glae ingredients in small saucepan. Stir occasionally, bring to boil and boil
2 minutes.
Stew [Hot]
1
1\2 pound beef stew meat cut in i inch cubes
2 tablespoons cooking oil
3 mediums peeled tomatoes cut in wedges
1 cup chopped onions
1 clove garlic grated
1 teaspoon chili powder
1\2 teaspoon dried parsley
1\2 teaspoon dried oregano
1 cup beef broth
1 cup dry white wine or more broth
1 large potato peeled and cubed
2 cups coarsely chopped and peeled eggplant
1 cup chopped green bell peppers
3\4 cup fresh mushrooms sliced
1\2 cup jalape�o peppers chopped
1\4 cup grated parmesan cheese
Brown beef in hot oil. Add tomatoes, onions, garlic, chili powder, 1 teaspoon salt, 1\4 teaspoon of pepper
parsley and oregano. Stir in broth. Bring to boil, reduce heat and simmer 45 minutes covered. Add wine
and potatoes, cover and simmer 10 minutes. Stir in remaining ingredients, except cheese. Cover and
simmer 15-20 minutes more. Stir in cheese, heat thorough. correct seasoning and serve.
2 tablespoons cooking oil
3 mediums peeled tomatoes cut in wedges
1 cup chopped onions
1 clove garlic grated
1 teaspoon chili powder
1\2 teaspoon dried parsley
1\2 teaspoon dried oregano
1 cup beef broth
1 cup dry white wine or more broth
1 large potato peeled and cubed
2 cups coarsely chopped and peeled eggplant
1 cup chopped green bell peppers
3\4 cup fresh mushrooms sliced
1\2 cup jalape�o peppers chopped
1\4 cup grated parmesan cheese
Brown beef in hot oil. Add tomatoes, onions, garlic, chili powder, 1 teaspoon salt, 1\4 teaspoon of pepper
parsley and oregano. Stir in broth. Bring to boil, reduce heat and simmer 45 minutes covered. Add wine
and potatoes, cover and simmer 10 minutes. Stir in remaining ingredients, except cheese. Cover and
simmer 15-20 minutes more. Stir in cheese, heat thorough. correct seasoning and serve.
.
Stew Crock Pot
2
1\2 pound beef cubes
3 cups tomato juice
1 large onion
1\3 cup tapioca
1 teaspoon sugar
1\2 teaspoon sweet basil
5-6 carrots sliced
4=5 cubed potato
2 cubes beef bouillon
Mix together with 2 beef bouillon cubes. Cook 3=4 hours until vegetables are tender.
3 cups tomato juice
1 large onion
1\3 cup tapioca
1 teaspoon sugar
1\2 teaspoon sweet basil
5-6 carrots sliced
4=5 cubed potato
2 cubes beef bouillon
Mix together with 2 beef bouillon cubes. Cook 3=4 hours until vegetables are tender.
Stovetop
Macaroni and Cheese
Topping;
1 cup bread crumbs from French or Italian bread
Pinch salt
1-1\2 tablespoons unsalted butter
Macaroni and Cheese;
2 large eggs
1 12-ounce can evaporated milk
1\4 cup hot pepper sauce such as Tabasco
2 teaspoons salt [divided]
1\4 teaspoon ground black pepper
1 teaspoon dry mustard [dissolved in 1 teaspoon water]
1\2 pound elbow macaroni
4 tablespoons unsalted butter
12 ounces [about 3 cups] grated american cheese or Monterey Jack
Heat oven to350*.For topping, mix bread crumbs, salt and melted butter in a small baking pan.
Bake until crisp, 15 t0 20 minutes. Set aside.
In a separate bowl ,mix eggs, 1 cup evaporated milk, hot pepper sauce, 1\2 tea salt, pepper
and mustard mixture. Set aside.
In a large heavy bottom saucepan, bring two quarts of water to a boil, add remaining salt and
macaroni. Cook until almost tender but still a little firm. Drain and return to pan over low heat.
Add butter and toss to melt.
Pour egg mixture over macaroni along with 2\3 of the cheese. Stir until thoroughly combined
and the cheese starts to melt. Gradually add remaining milk and cheese, stirring occasionally
until mixture is hot and creamy, about 5 minutes. Serve immediately, topped with bread crumbs.
1 cup bread crumbs from French or Italian bread
Pinch salt
1-1\2 tablespoons unsalted butter
Macaroni and Cheese;
2 large eggs
1 12-ounce can evaporated milk
1\4 cup hot pepper sauce such as Tabasco
2 teaspoons salt [divided]
1\4 teaspoon ground black pepper
1 teaspoon dry mustard [dissolved in 1 teaspoon water]
1\2 pound elbow macaroni
4 tablespoons unsalted butter
12 ounces [about 3 cups] grated american cheese or Monterey Jack
Heat oven to350*.For topping, mix bread crumbs, salt and melted butter in a small baking pan.
Bake until crisp, 15 t0 20 minutes. Set aside.
In a separate bowl ,mix eggs, 1 cup evaporated milk, hot pepper sauce, 1\2 tea salt, pepper
and mustard mixture. Set aside.
In a large heavy bottom saucepan, bring two quarts of water to a boil, add remaining salt and
macaroni. Cook until almost tender but still a little firm. Drain and return to pan over low heat.
Add butter and toss to melt.
Pour egg mixture over macaroni along with 2\3 of the cheese. Stir until thoroughly combined
and the cheese starts to melt. Gradually add remaining milk and cheese, stirring occasionally
until mixture is hot and creamy, about 5 minutes. Serve immediately, topped with bread crumbs.
Stretch
Meatloaf
3\4 cup tomato juice
1\2 cup ketchup divided use
2 tablespoons bottled garlic minced
1 tablespoon Worcestershire sauce
1\2 teaspoon salt
1\2 teaspoon ground black pepper
1 cup dry bread crumbs
1\2 cup quick-cooking oats
1\2 cup fresh parsley chopped
1 medium carrot [ 1\2 cup minced ]
2 ribs celery [ 1 cup minced]
1\2 medium yellow bell pepper [1\2 cup minced ]
1 large onion [ 1 cup minced ]
1 pound 93 percent lean ground beef
1 tablespoon red wine vinegar
Break eggs into large mixing bowl. Add tomato juice, 1\4 cup ketchup, garlic, Worcestershire
salt, pepper. Stir well, stir in bread crumbs and oats. Add minced veg. Add ground beef, use
hands to mix thoroughly. Spray pan with Pam. Mold mixture in pan then add the rest of ketchup
and red wine vinegar. Spread evenly over loaf. Bake in 350* oven 1 hour and 10 minutes.
Let stand 10 minutes then serve.
Stuffed
Manicotti
2
packages manicotti shells
1 pound lean ground beef
2 eggs
1\2 10-ounce box chopped frozen spinach
1\2 cup cubed mozzarella cheese
1 cup dry bread crumbs
1\2 cup chopped onions
1 clove garlic
Parmesan cheese as needed
Salt and pepper
Brown meat with onion and let cool. Add beaten egg, drained cooked spinach, mozzarella cheese bread
crumbs, garlic, salt and pepper. Mix well. Cover bottom of 8-13 pan with spaghetti sauce. Fill uncooked shells
with meat mixture and place in pan. Cover with sauce well, bake in 375* oven 30 to 40 minutes or until
shells are tender. Serve with Parmesan Cheese.
1 pound lean ground beef
2 eggs
1\2 10-ounce box chopped frozen spinach
1\2 cup cubed mozzarella cheese
1 cup dry bread crumbs
1\2 cup chopped onions
1 clove garlic
Parmesan cheese as needed
Salt and pepper
Brown meat with onion and let cool. Add beaten egg, drained cooked spinach, mozzarella cheese bread
crumbs, garlic, salt and pepper. Mix well. Cover bottom of 8-13 pan with spaghetti sauce. Fill uncooked shells
with meat mixture and place in pan. Cover with sauce well, bake in 375* oven 30 to 40 minutes or until
shells are tender. Serve with Parmesan Cheese.
Sutherland
Soup, Stew
1
2-3 pound pork roast cut in bite size pieces
2 potatoes peeled and chunked
1 can onions chopped
4 carrots sliced
4 parsnips sliced
2 turnips peeled and chunked
6 wedges cabbage
1 can fancy green beans
1 can 29 oz tomatoes
Salt and pepper
Bake pork in covered roaster pan in 350* oven with a little water for 1 1\2 hours stir
Add potatoes, onions, carrots, parsnips, turnips. Add about 2 inches of water, cook
1 hour more. Add cabbage, green beans, undrained, tomatoes. Cover and continue
cooking for 1 more hour. Add water if needed.
2 potatoes peeled and chunked
1 can onions chopped
4 carrots sliced
4 parsnips sliced
2 turnips peeled and chunked
6 wedges cabbage
1 can fancy green beans
1 can 29 oz tomatoes
Salt and pepper
Bake pork in covered roaster pan in 350* oven with a little water for 1 1\2 hours stir
Add potatoes, onions, carrots, parsnips, turnips. Add about 2 inches of water, cook
1 hour more. Add cabbage, green beans, undrained, tomatoes. Cover and continue
cooking for 1 more hour. Add water if needed.
Sweet Sour
Spareribs
1\2
cup brown sugar
1 1\2 pound pork spareribs
2 tablespoons pork fat
1\4 cup water
2 tablespoons cornstarch
1\2 teaspoon salt
1\3 cup vinegar
1 cup pineapple juice
1 tablespoon soy sauce
3\4 cup green bell peppers
1\4 cup sliced onions
1 can #2 pineapple chunks
Cut ribs into 1 inch squares or small pieces. Brown in fat, add water and cover, simmer 1 hour.
Combine cornstarch, salt, brown sugar, vinegar and pineapple juice. Mix well and cook until
slightly thick. Drain ribs and pour mixture over ribs, let simmer 10 minutes. Add vegetables and pineapple
chunks. Let cook 3-4 minutes. Serve with rice.
1 1\2 pound pork spareribs
2 tablespoons pork fat
1\4 cup water
2 tablespoons cornstarch
1\2 teaspoon salt
1\3 cup vinegar
1 cup pineapple juice
1 tablespoon soy sauce
3\4 cup green bell peppers
1\4 cup sliced onions
1 can #2 pineapple chunks
Cut ribs into 1 inch squares or small pieces. Brown in fat, add water and cover, simmer 1 hour.
Combine cornstarch, salt, brown sugar, vinegar and pineapple juice. Mix well and cook until
slightly thick. Drain ribs and pour mixture over ribs, let simmer 10 minutes. Add vegetables and pineapple
chunks. Let cook 3-4 minutes. Serve with rice.
Sweet Mustard
Glazed Pork Roast
1
2-3 pound boneless pork loin roast
1 teaspoon freshly-ground pepper
1 teaspoon sea-salt
1\3 cup light corn syrup
3 tablespoons packed brown sugar
1 tablespoon apple cider
1\3 cup whole grain garlic mustard
1\4 teaspoon dried marjoram leaves
Heat oven to 350*. Wash roast and pat dry. Rub the salt and pepper onto all sides of the roast.
Place in a foil lined 9-13 inch roasting pan. Spray the foil with non-stick spray. Place the roast
in the pan. Combine the rest of the ingredients. Roast about 30 minutes. Brush mustard mixture
every 15 minutes until done. Pork should be roasted to 165*. Serves 6-8.
1 teaspoon freshly-ground pepper
1 teaspoon sea-salt
1\3 cup light corn syrup
3 tablespoons packed brown sugar
1 tablespoon apple cider
1\3 cup whole grain garlic mustard
1\4 teaspoon dried marjoram leaves
Heat oven to 350*. Wash roast and pat dry. Rub the salt and pepper onto all sides of the roast.
Place in a foil lined 9-13 inch roasting pan. Spray the foil with non-stick spray. Place the roast
in the pan. Combine the rest of the ingredients. Roast about 30 minutes. Brush mustard mixture
every 15 minutes until done. Pork should be roasted to 165*. Serves 6-8.
Sweet and Sour
Spareribs
1
1\2 pound pork spareribs
2 tablespoons lard
1\4 cup water
2 tablespoons cornstarch
1\2 teaspoon salt
1\3 cup vinegar
1 cup pineapple juice
1 tablespoon soy sauce
3\4 cup green peppers cut in chunks
1\4 c cup sliced onions
1 no 2 can pineapple chunks
1\4 cup brown sugar
Cut spareribs in 1 inch pieces or your choice. Brown in fat, cover, add water. Simmer 1 hour
Make sure they are well browned and tender. Combine cornstarch, salt, brown sugar, pineapple
juice, mix and cook until slightly thick. Pour over spareribs and let stand 10 minutes. Add vegetables
and pineapple chunks. Cook several minutes.
2 tablespoons lard
1\4 cup water
2 tablespoons cornstarch
1\2 teaspoon salt
1\3 cup vinegar
1 cup pineapple juice
1 tablespoon soy sauce
3\4 cup green peppers cut in chunks
1\4 c cup sliced onions
1 no 2 can pineapple chunks
1\4 cup brown sugar
Cut spareribs in 1 inch pieces or your choice. Brown in fat, cover, add water. Simmer 1 hour
Make sure they are well browned and tender. Combine cornstarch, salt, brown sugar, pineapple
juice, mix and cook until slightly thick. Pour over spareribs and let stand 10 minutes. Add vegetables
and pineapple chunks. Cook several minutes.
Taco Casserole
1
pound lean ground beef
1 can tomato soup
1 can mushrooms
1 package taco seasoning mix
1 package noodles
2 cups shredded cheddar cheese
Cook noodles al-dente, Brown meat add soup , mushrooms and soup. Layer sauce, layer in
casserole dish. Sauce, noodles etc. finish with sauce. add shredded cheddar cheese over top.
Bake in 325* oven until heated through and cheese is melted.
1 can tomato soup
1 can mushrooms
1 package taco seasoning mix
1 package noodles
2 cups shredded cheddar cheese
Cook noodles al-dente, Brown meat add soup , mushrooms and soup. Layer sauce, layer in
casserole dish. Sauce, noodles etc. finish with sauce. add shredded cheddar cheese over top.
Bake in 325* oven until heated through and cheese is melted.
The Hunt's Turkey
Shirley Tyler
1 46-ounce can tomato juice
1 package taco seasoning mix
2 cans red kidney beans
1 can black beans
1 can corn
1 large onion or to taste
1-2 cloves garlic minced
1 pound ground turkey breast tenderloin browned
3 tablespoons lite sour cream
Add all the ingredients in a large kettle, except sour cream...Let simmer for a few minutes
to blend then stir in the sour Shirley said she wondered about the sour cream but added it anyway
. It changed the color, but was real creamy and tasted really good.
.
1 46-ounce can tomato juice
1 package taco seasoning mix
2 cans red kidney beans
1 can black beans
1 can corn
1 large onion or to taste
1-2 cloves garlic minced
1 pound ground turkey breast tenderloin browned
3 tablespoons lite sour cream
Add all the ingredients in a large kettle, except sour cream...Let simmer for a few minutes
to blend then stir in the sour Shirley said she wondered about the sour cream but added it anyway
. It changed the color, but was real creamy and tasted really good.
.
Traditional
Southern Fried Chicken
1
[2 to2 1\ 2 ] pound chicken into frying pieces
2 eggs
1 cup milk
1 1\2 teaspoon salt
Flour
1\2 teaspoon pepper
3 cups lard
In a swallow bowl beat the eggs and then stir in the milk, salt and pepper.
Soak the chicken in milk about 5 to 10 minutes. Roll in flour, being sure
to cover each piece. Set aside to dry.
In a large cast iron skillet, melt lard over medium heat. When the fat is
very hot, add the thighs and legs and cook for several minutes. Add the
other pieces, being careful not to overcrowd the skillet. Continue cooking
until the chicken is golden brown on one side [about 5 minutes ]. Turn and
brown on other side. Reduce the heat to medium low. Cover the pan and cook
for 15 minutes. Uncover for the last 10 to 15 minutes so the crust will be nice
and crisp.
2 eggs
1 cup milk
1 1\2 teaspoon salt
Flour
1\2 teaspoon pepper
3 cups lard
In a swallow bowl beat the eggs and then stir in the milk, salt and pepper.
Soak the chicken in milk about 5 to 10 minutes. Roll in flour, being sure
to cover each piece. Set aside to dry.
In a large cast iron skillet, melt lard over medium heat. When the fat is
very hot, add the thighs and legs and cook for several minutes. Add the
other pieces, being careful not to overcrowd the skillet. Continue cooking
until the chicken is golden brown on one side [about 5 minutes ]. Turn and
brown on other side. Reduce the heat to medium low. Cover the pan and cook
for 15 minutes. Uncover for the last 10 to 15 minutes so the crust will be nice
and crisp.
Tri-Tip Roast
4-5
pounds tri-tip roast
2 tablespoons olive oil
1 tablespoon kosher salt
4-5 fresh garlic cloves
Combine olive oil, kosher salt and cloves in bowl. Rub the roast on all sides, real well.
Place on barbeque and roast 10 minute on each side for rare. 14-16 min on each side for
medium. Let sit for 10 minutes, slice thin with grain of roast.
2 tablespoons olive oil
1 tablespoon kosher salt
4-5 fresh garlic cloves
Combine olive oil, kosher salt and cloves in bowl. Rub the roast on all sides, real well.
Place on barbeque and roast 10 minute on each side for rare. 14-16 min on each side for
medium. Let sit for 10 minutes, slice thin with grain of roast.
Zucchini and Hamburger Casserole
3-4
zucchini sliced in1\2 inch slices
1 pound ground beef
1 large onion chopped
2-3 medium carrots diced
2-3 large potatoes diced
Salt and pepper to taste
Lightly brown beef, pour off any grease then layer in roaster pan with rest of ingredients.
Pour a cup or two of salsa sauce over meat and vegetables. Put in a 350* oven for 1 or 1 1\2
hours. About 15 minutes before it is done Put 1 1\2 cups grated cheese over top and
finish baking.
1 pound ground beef
1 large onion chopped
2-3 medium carrots diced
2-3 large potatoes diced
Salt and pepper to taste
Lightly brown beef, pour off any grease then layer in roaster pan with rest of ingredients.
Pour a cup or two of salsa sauce over meat and vegetables. Put in a 350* oven for 1 or 1 1\2
hours. About 15 minutes before it is done Put 1 1\2 cups grated cheese over top and
finish baking.
Furniture
Polish
1\3
cup boiled linseed oil
1\3 cup turpentine
1\3 cup vinegar
Mix together in a bottle and shake real well before using. Pour on soft cloth to apply. Wipe
completely dry with another soft cloth.
Buy linseed oil in paint or hardware store, also turpentine.
1\3 cup turpentine
1\3 cup vinegar
Mix together in a bottle and shake real well before using. Pour on soft cloth to apply. Wipe
completely dry with another soft cloth.
Buy linseed oil in paint or hardware store, also turpentine.
Hand and Body
Cream
12
ounces glycerin
1 1\4 cup steric acid
1 tablespoon drug store ammonia
1\2 teaspoon borax power [drug store]
1\2 bar paraffin wax slivered
1 pint warm water
Put glycerin, paraffin wax and steric acid in top of double boiler [enamel]. When wax is melted add
ammonia [ do not inhale the fumes ]. Beat until milky. Dissolve borax to warm water and add to other
mixture. Remove from heat and beat until thick, about 10 minutes. Add perfume oil and coloring if
desired. Cool and store in jars. If it goes grainy, add more ammonia.
This is a old recipe, when creams were not so easy to come by
1 1\4 cup steric acid
1 tablespoon drug store ammonia
1\2 teaspoon borax power [drug store]
1\2 bar paraffin wax slivered
1 pint warm water
Put glycerin, paraffin wax and steric acid in top of double boiler [enamel]. When wax is melted add
ammonia [ do not inhale the fumes ]. Beat until milky. Dissolve borax to warm water and add to other
mixture. Remove from heat and beat until thick, about 10 minutes. Add perfume oil and coloring if
desired. Cool and store in jars. If it goes grainy, add more ammonia.
This is a old recipe, when creams were not so easy to come by
Home Made
Laundry Soap
Jeneal
Jorgensen
2 gallons fat, [beef, pork, etc] cleaned
1 cup lye
2 quarts cold water
2 tablespoons borax
1 cup ammonia
Dissolve lye in water, add ammonia and borax together, then add to lukewarm fat. Stir for
5 minutes, stir every 10 minutes first day. Stir every day several times a day for two weeks
or until granulated Store in cool dry area.
2 gallons fat, [beef, pork, etc] cleaned
1 cup lye
2 quarts cold water
2 tablespoons borax
1 cup ammonia
Dissolve lye in water, add ammonia and borax together, then add to lukewarm fat. Stir for
5 minutes, stir every 10 minutes first day. Stir every day several times a day for two weeks
or until granulated Store in cool dry area.
.
Salt
Substitute
Sylvia Swapp
1 teaspoon chili powder
2 teaspoons oregano ground
2 teaspoons black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons paprika
3 tablespoons poultry seasoning
Combine well and use as you would salt.
Starch for
Doilies
Jeneal Jorgensen
3 1\2 cup water
1\2 cup flour
1\3 cup sugar
Blend well and cook until thick. Add about 1 to 1\2 quarts of cold water to cool.
Amish Salsa
Hansen's
14 pounds tomatoes blanched, peeled and chopped
10 green bell peppers
5 cups chopped yellow onions
4 jalape�o peppers medium to large
1 cup white vinegar or apple cider vinegar
1\2 cup brown sugar
1\4 cup salt or to taste
1 teaspoon garlic powder
2 teaspoons dried oregano
1 tablespoon ground cumin
1 tablespoon chili powder
10 tablespoons instant clear jell { I never use }
3 cups water [ I never use}
Combine all ingredients except clear jel and water, Put in a 3 gallon stainless steel stockpot.
Bring to a boil over medium high heat and cook and stir for 45 minutes, or until the consistency
you like. Put in sterilized jars and boil in cold pack canner about 30 minutes.
If using gel, dissolve in water then add to rest of ingredients. Just before canning, bring to boil
and cook a few minutes.
14 pounds tomatoes blanched, peeled and chopped
10 green bell peppers
5 cups chopped yellow onions
4 jalape�o peppers medium to large
1 cup white vinegar or apple cider vinegar
1\2 cup brown sugar
1\4 cup salt or to taste
1 teaspoon garlic powder
2 teaspoons dried oregano
1 tablespoon ground cumin
1 tablespoon chili powder
10 tablespoons instant clear jell { I never use }
3 cups water [ I never use}
Combine all ingredients except clear jel and water, Put in a 3 gallon stainless steel stockpot.
Bring to a boil over medium high heat and cook and stir for 45 minutes, or until the consistency
you like. Put in sterilized jars and boil in cold pack canner about 30 minutes.
If using gel, dissolve in water then add to rest of ingredients. Just before canning, bring to boil
and cook a few minutes.
Burrito Sauce
Paula's
1\2 cup flour
Grease enough to cover flour
1 1\2 tablespoon paprika
1 1\2 tablespoon chili powder
1 1\2 teaspoon garlic powder or to taste
1 1\2 teaspoon onion powder
1 1\2 teaspoon salt
1 1\2 teaspoon black pepper
1 8-ounce can tomato sauce
6 cups hot water
Mix like gravy, then lower heat, simmer for about 20 minute.
Chili Sauce
Grandma Rea W. Dodds
2 teaspoons whole allspice
2 teaspoons whole cloves
2 sticks broken cinnamon sticks
{put in cheese cloth bag}
1 gallon ripe tomatoes peeled and chopped
1 cup chopped onions
1 1\2 cup chopped green peppers
1 1\2 cup chopped red bell peppers
1 1\2 cup cider vinegar
1 cup sugar
3 tablespoons salt
1 teaspoon dry mustard
3\4 teaspoon celery seeds
2 1\2 teaspoon paprika
Put first seven ingredients in large pot and cook until about one-half volume. Stir last 6 ingredients into relish boil
rapidly for 5 minutes. Put in pint jars, then put in boiling water bath and process 15-20 minutes.
Cranberry
Sauce
16
ounces fresh cranberries picked over and rinsed
2 cups sugar
1\2 cup orange juice
1 tablespoon finely chopped ginger
Finely chopped orange zest from 1 orange
Combine ingredients in heavy saucepan cook over medium heat until
berries pop open. About ten minutes. Skim foam and discard. Cool to room
temperature. Will keep in refrigerator for three months.
2 cups sugar
1\2 cup orange juice
1 tablespoon finely chopped ginger
Finely chopped orange zest from 1 orange
Combine ingredients in heavy saucepan cook over medium heat until
berries pop open. About ten minutes. Skim foam and discard. Cool to room
temperature. Will keep in refrigerator for three months.
Crisp Pickle
Slices
Jeneal Jorgensen
4 quarts medium cucumbers sliced
6 medium onions sliced
2 green bell peppers chopped
3 cloves garlic
1\3 cup medium coarse salt
5 cups sugar
3 cups cider vinegar
1 1\2 teaspoon tumeric
1 1\2 teaspoon celery seeds
2 tablespoons mustard seeds
Do not pare cucumbers, slice thin, add onions, pepper and whole garlic. Add salt, cover
with cracked ice. Mix thoroughly. Let stand three hours, drain well. Combine remaining
ingredients, Pour over cucumber mixture. Heat just to a boil. Seal in hot sterilized jars.
Makes 8 pints.
Enchilada
Sauce
Paula's
1\2 cup flour
Enough grease to cover flour
Brown together then add;
1 1\2 tablespoon paprika
1 1\2 tablespoon chili powder
1 1\2 teaspoon garlic powder
1 teaspoon onion powder
1\2 teaspoon salt or to taste
1\2 teaspoon pepper
1 8-ounce can tomatoe sauce
6 cups water
Add all ingrediences in pan. Simmer to blend, about 5 minutes
Frozen Corn
Grandma Dodds
4 quarts corn fresh, cut off cob
1 cup canned milk
1\2 cup water
1\4 cup sugar
2 tablespoons salt
Mix all together and put in 325* oven until all moisture is absorbed. Put in freezer bags and
freeze
Hot Mustard
1
cup dry mustard
1 cup vinegar
1 cup sugar
1 teaspoon salt
2 beaten eggs
Turmeric for color
Mix mustard and vinegar together until smooth and let set overnight. Next morning
Beat eggs, add sugar and salt. Add to mustard mixture in a saucepan and cook over
medium low heat until it comes to a boil, boil slowly 2 minutes then add tumeric, until
the right color. Put in half pint bottles and store in refrigerator.
1 cup vinegar
1 cup sugar
1 teaspoon salt
2 beaten eggs
Turmeric for color
Mix mustard and vinegar together until smooth and let set overnight. Next morning
Beat eggs, add sugar and salt. Add to mustard mixture in a saucepan and cook over
medium low heat until it comes to a boil, boil slowly 2 minutes then add tumeric, until
the right color. Put in half pint bottles and store in refrigerator.
.
Hot Mustard 2
1\4
cup dry mustard
1 1\2 tablespoon cornstarch
1\2 teaspoon salt
1\4 cup sugar
3\4 cup water
1\3 cup vinegar
Add all ingredients in small sauce pan, stir until smooth and creamy. Cook until thick.
Cool,
1 1\2 tablespoon cornstarch
1\2 teaspoon salt
1\4 cup sugar
3\4 cup water
1\3 cup vinegar
Add all ingredients in small sauce pan, stir until smooth and creamy. Cook until thick.
Cool,
Lovina's
Homemade Salsa
Makes 14 quarts
14 pounds tomatoes blanched for 5 min, then peeled and chopped
5 cups yellow onions chopped
10 green bell peppers seeded and chopped
1 cup distilled vinegar white or cider
1\2 cup packed brown sugar
1\4 cup salt
1 teaspoon garlic powder
2 teaspoons dried oregano
1 tablespoon ground cumin
1 tablespoon chili powder
10 tablespoons instant clear jell
3 cups water
Kelly didn't use jell and water.
Combine all ingredients [except jell and water] in 3 gal stainless steel stockpot. Bring to a boil
over medium-high heat and cook, stirring occasionally for 45 minutes. Stir the jell and water -
together until smooth. Stir into salsa. Bring to boil and put into sterilized jars, seal and process in
boiling water bath.
Marinade 2;
Shirley Jean
Tyler
1\2 cup LaChoy soy sauce
1\2 cup water
2 tablespoons lemon juice
2 tablespoons salad oil
1 tablespoon brown sugar
1\2 teaspoon hot pepper sauce
1 clove fresh garlic
1\4 teaspoon ground pepper
Blend together, then add meat of choice. Shirley said it was real good on turkey breast.
1\2 cup LaChoy soy sauce
1\2 cup water
2 tablespoons lemon juice
2 tablespoons salad oil
1 tablespoon brown sugar
1\2 teaspoon hot pepper sauce
1 clove fresh garlic
1\4 teaspoon ground pepper
Blend together, then add meat of choice. Shirley said it was real good on turkey breast.
Marinade for
Chicken or Turkey
Wally's
1 pint oils
1 pint soy sauce
2 liters sprite or 7-up
1 tablespoon garlic
1 tablespoon horseradish
Mix until smooth and place chicken or turkey in and marinade several hours.
1 pint oils
1 pint soy sauce
2 liters sprite or 7-up
1 tablespoon garlic
1 tablespoon horseradish
Mix until smooth and place chicken or turkey in and marinade several hours.
Mixed Mustard
Pickles
Alda Johnson
3 mediums green bell peppers
2 sweet red bell peppers
2 smalls heads cauliflower
1 quart small pickling cucumbers or larger ssliced
2 cups celery cut in1\2 inch slices
1 quart small white pickling onions
1 cup salt
3 quarts water
1\3 cup dry mustard
1 cup flour
4 cups brown sugar
2 teaspoons turmeric
2 teaspoons celery seeds
1 tablespoon mustard seeds
1 quart cider vinegar
Cut all pieces in 1 inch pieces. Make brine of salt and 2 quarts of water. Pour over vegetables, cover let stand overnight.
Next morning bring to boiling point but do not boil, drain. Mix mustard, flour, sugar and turmeric. Add a little of remaining
water, mix to smooth paste. Slowly add remaining water, vinegar and spices. Bring to boil and boil 5 minutes. Add vegetables
bring back to boil and boil 5 minutes. Pacl in prepared jars and process in boiling water bath for 20-25 minutes.
Makes 8-10 pints.
3 mediums green bell peppers
2 sweet red bell peppers
2 smalls heads cauliflower
1 quart small pickling cucumbers or larger ssliced
2 cups celery cut in1\2 inch slices
1 quart small white pickling onions
1 cup salt
3 quarts water
1\3 cup dry mustard
1 cup flour
4 cups brown sugar
2 teaspoons turmeric
2 teaspoons celery seeds
1 tablespoon mustard seeds
1 quart cider vinegar
Cut all pieces in 1 inch pieces. Make brine of salt and 2 quarts of water. Pour over vegetables, cover let stand overnight.
Next morning bring to boiling point but do not boil, drain. Mix mustard, flour, sugar and turmeric. Add a little of remaining
water, mix to smooth paste. Slowly add remaining water, vinegar and spices. Bring to boil and boil 5 minutes. Add vegetables
bring back to boil and boil 5 minutes. Pacl in prepared jars and process in boiling water bath for 20-25 minutes.
Makes 8-10 pints.
Mustard
Pickles
Mary Henrie
4-5 pounds pearl onions
3 gallons cauliflower pieces
1 gallon sweet pickles cut in bite size pieces
P eel onions, soak in solution of 1 cup salt to 1 gal water overnight. Soak cauliflower in solution
of 1 cup of salt to one gal water overnight. [Drain vegetables]. Cook vegetables separately, onions
until tender. Cauliflower until real crisp tender [don't overcook]. Cut sweet pickles in bite size
pieces. Drain juice from pickles. Make a solution of 1 1\2 quart vinegar, 1 quart water and juice of pickles.
[Should make about 1 gal of solution. Put 8 ounces of pickling spices in 1 cup water and let simmer
until flavoring is in water. strain into liquid. Add 1 cup prepared mustard, 1 tablespoon celery seed
and 8-9 cups sugar. [Save one cup of liquid to dissolve cornstarch in]. Heat then add onions, cauliflower
and pickles, 2-3 tablespoons turmeric for color. Dissolve 7-8 heaping tablespoons of cornstarch in saved liquid.
Blend well then stir into vegetables mixture until slightly thickened, cook for 5 minutes. Place in pint
jars, boil in water bath 12-15 minutes.
Do not precook cauliflower;
Peach
Strawberry Jam
Jeneil Jorgensen
5 1\2 cup mashed peaches
1\2 cup lemon juice
1 package frozen strawberries
1 package powdered pectin
8 1\2 cup sugar
1 1\2 teaspoon red food coloring
Put first 3 ingredients in pan, stir in pectin and bring to boil. Add sugar and food
coloring. Boil four minutes. Skim and bottle.
Pickled Beets
2
gallons cooked, peeled beets cut in chunks as desired
2 cups cider vinegar
2 cups beet juice
2 cups sugar
1\3 cup pickling spices put in cheesecloth bag
1 large onion cut in pieces
1\2 tablespoon salt
When cooking beets do not over cook, just until almost tender. Put all ingrediences in large
stock pot except the beets. Boil about 2 minutes. Add beets and boil about 5-8 minutes. Put
in pint jars, make sure beets are covered with liquid. Process in boiling water about 20-25
minutes.
2 cups cider vinegar
2 cups beet juice
2 cups sugar
1\3 cup pickling spices put in cheesecloth bag
1 large onion cut in pieces
1\2 tablespoon salt
When cooking beets do not over cook, just until almost tender. Put all ingrediences in large
stock pot except the beets. Boil about 2 minutes. Add beets and boil about 5-8 minutes. Put
in pint jars, make sure beets are covered with liquid. Process in boiling water about 20-25
minutes.
Plumb Jelly
[Sweet]
5
1\2 cup plum juice
1\3 cup lemon juice
1 box powdered pectin
1 teaspoon margarine or butter
7 cups sugar
Put juice in kettle add lemon juice and pectin. Bring to boil, add marg. Add sugar and bring to full
rolling boil. Boil two minutes. Remove from heat and put in jars. Process in cold pack canner for
5 minutes.
1\3 cup lemon juice
1 box powdered pectin
1 teaspoon margarine or butter
7 cups sugar
Put juice in kettle add lemon juice and pectin. Bring to boil, add marg. Add sugar and bring to full
rolling boil. Boil two minutes. Remove from heat and put in jars. Process in cold pack canner for
5 minutes.
Salsa Sauce
1
gallon peeled tomatoes
4 large green bell peppers
4 large onions chopped
2 jalape�o peppers or to taste
2 cans 4 oz green chilies start with less
2 tablespoons garlic salt or to taste
1 tablespoon red wine vinegar
Chop tomatoes, green peppers and onions to desired consistency. Put in large stock pot
with rest of ingredients bring to, boil and reduce volume to thicken, about half.
When reduced put in pint jars and process in boiling water bath 30 minutes.
4 large green bell peppers
4 large onions chopped
2 jalape�o peppers or to taste
2 cans 4 oz green chilies start with less
2 tablespoons garlic salt or to taste
1 tablespoon red wine vinegar
Chop tomatoes, green peppers and onions to desired consistency. Put in large stock pot
with rest of ingredients bring to, boil and reduce volume to thicken, about half.
When reduced put in pint jars and process in boiling water bath 30 minutes.
Salsa Sauce 2
8
quarts peeled and chopped tomatoes
1 cup sugar
2 small cans chopped whole green chilies
1 small can jalape�o peppers chopped
2 tablespoons salt
2 tablespoons garlic powder
4 cups chopped onions
4 tablespoons lemon juice
1 1\2 teaspoon paprika
4 tablespoons seasoned salt
Mix all ingredients in large stock pot, boil four hours or until reduced about half. Stir often
to prevent burning. Put in pint bottles and process in boiling water bath 20 minutes. Don't
add all salt until it boils down. I think it is too salty.
1 cup sugar
2 small cans chopped whole green chilies
1 small can jalape�o peppers chopped
2 tablespoons salt
2 tablespoons garlic powder
4 cups chopped onions
4 tablespoons lemon juice
1 1\2 teaspoon paprika
4 tablespoons seasoned salt
Mix all ingredients in large stock pot, boil four hours or until reduced about half. Stir often
to prevent burning. Put in pint bottles and process in boiling water bath 20 minutes. Don't
add all salt until it boils down. I think it is too salty.
Sweet , Pickle
Relish
Shirley Swapp
12 large cucumbers
6 large onions
4 large green bell peppers
3 tablespoons canning salt
4 teaspoons mustard seeds
3 teaspoons turmeric
4 teaspoons celery seeds
2 tablespoons alum
4 cups sugar
3 cups apple cider vinegar
1 4-ounce jar pimiento for color
Grind cucumbers, onions and green pepper. put in large aluminum bowl and sprinkle the canning
salt over them. Let set 15 minutes then rince well and drain, Add all the other ingredients, stir
to mix well. Bring to a boil, let boil 20 minutes and put in pint jars. Process in boiling water bath
between 20-30 minutes. Remove from water and let cool.
12 large cucumbers
6 large onions
4 large green bell peppers
3 tablespoons canning salt
4 teaspoons mustard seeds
3 teaspoons turmeric
4 teaspoons celery seeds
2 tablespoons alum
4 cups sugar
3 cups apple cider vinegar
1 4-ounce jar pimiento for color
Grind cucumbers, onions and green pepper. put in large aluminum bowl and sprinkle the canning
salt over them. Let set 15 minutes then rince well and drain, Add all the other ingredients, stir
to mix well. Bring to a boil, let boil 20 minutes and put in pint jars. Process in boiling water bath
between 20-30 minutes. Remove from water and let cool.
Taco Sauce
Jeneal Jorgensen
1 quart peeled whole tomatoes
1 green pepper chopped
1 chopped onion
1\2 can jalape�o peppers diced
1\2 can green chilies
1 tablespoon garlic salt
1 teaspoon red wine vinegar
Salt to taste [Jeneal never uses
Put in pot and cook until thick, Process 30 minutes in boiling water bath.
Tarter Sauce
1
cup mayonnaise
1\4 teaspoon dry mustard
2 teaspoons sugar
3 tablespoons sweet pickle relish
1 1\2 teaspoon lemon juice
3 tablespoons canned milk
1 tablespoon prepared mustard
Mix all together until smooth.
1\4 teaspoon dry mustard
2 teaspoons sugar
3 tablespoons sweet pickle relish
1 1\2 teaspoon lemon juice
3 tablespoons canned milk
1 tablespoon prepared mustard
Mix all together until smooth.
Venison Jerky
or Beef
3
pounds venison or beef, cut in thin slices
1 tablespoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
1\3 cup Worcestershire sauce
1\4 cup soy sauce
Slice meat 1\2 to 1\4 inches thick. Mix all other ingredients together and pour over meat
stirring until all pieces are thoroughly covered. Let marinade in refrigerator over night. Drain
and dry in over or other sources of heat until desired dryness is accomplished.
1 tablespoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
1\3 cup Worcestershire sauce
1\4 cup soy sauce
Slice meat 1\2 to 1\4 inches thick. Mix all other ingredients together and pour over meat
stirring until all pieces are thoroughly covered. Let marinade in refrigerator over night. Drain
and dry in over or other sources of heat until desired dryness is accomplished.
Angel Pudding
Jeneal Jorgensen
1 large package vanilla wafers crushed
1 small can crushed pineapple
1 package non-instant vanilla pudding
1 cup chopped walnuts or pecans
Square pan or casserole
Put a layer of crushed wafers on bottom, then a layer of vanilla pudding. One layer of crushed pineapple
which has been well drained. Then a layer of nuts. Finish with vanilla wafers. Chill thoroughly, cut in
squares and serve with whipped cream and a cherry on top.
Apple Pudding
Grandma Dodds
2 cups scant sugar
1\2 cup butter [no substitutes]
2 eggs
2 cups flour
2 teaspoons baking soda
1\3 teaspoon nutmeg
1 teaspoon salt
4 cups shredded apples
1 cup chopped walnuts or pecans
Sauce;
2 cups sugar
1 cup butter
1 cup light cream
Cream butter, sugar then add eggs and beat well. Add sifted dry ingredients, apples and nuts.
Put in 325* oven in pan of hot water on bottom rack of oven for 50-60 minutes;
Put sauce ingredients in sauce pan over low heat. Stir until well blended and slightly
thickened. [Do not boil] Add a dash of nutmeg ,a teaspoon vanilla and a pinch of salt.
Serve over pudding with a dollop of whipped cream.
2 cups scant sugar
1\2 cup butter [no substitutes]
2 eggs
2 cups flour
2 teaspoons baking soda
1\3 teaspoon nutmeg
1 teaspoon salt
4 cups shredded apples
1 cup chopped walnuts or pecans
Sauce;
2 cups sugar
1 cup butter
1 cup light cream
Cream butter, sugar then add eggs and beat well. Add sifted dry ingredients, apples and nuts.
Put in 325* oven in pan of hot water on bottom rack of oven for 50-60 minutes;
Put sauce ingredients in sauce pan over low heat. Stir until well blended and slightly
thickened. [Do not boil] Add a dash of nutmeg ,a teaspoon vanilla and a pinch of salt.
Serve over pudding with a dollop of whipped cream.
Apple Pie
Filling
5
cups sliced apples
1\2-3\4 cup sugar
1\8 teaspoon nutmeg
1\4 teaspoon cinnamon
1\4 -1\2 cup water
1\2 tablespoon lemon juice
1 tablespoon tapioca
Add all ingredients in a large saucepan, let simmer 15 minutes. Put in pie shell
and make two crust pie. Can be made to bottle. Cold pack 25 minutes.
1\2-3\4 cup sugar
1\8 teaspoon nutmeg
1\4 teaspoon cinnamon
1\4 -1\2 cup water
1\2 tablespoon lemon juice
1 tablespoon tapioca
Add all ingredients in a large saucepan, let simmer 15 minutes. Put in pie shell
and make two crust pie. Can be made to bottle. Cold pack 25 minutes.
Banana Cream
Pie
1\2
cup sugar
6 tablespoons flour
1\2 teaspoon salt
2 1\2 cup milk
3 egg yolk
1 teaspoon vanilla extract
3 bananas
1 baked pie shell
1 tablespoon lemon juice
3\4 cup whipped cream
1 tablespoon sugar
Place the 1\2 cup sugar, flour and salt in a saucepan. Stir in enough milk to make a medium paste and
place the paste over medium heat. Add the remaining milk gradually, cooking about 6-8 minutes. Or the
mixture thickens to the consistency of yogurt. Beat the egg yolks in a small bowl and gradually add
about one cup of hot milk mixture. Mix the ingredients and return to sauce pan. Cook the mixture for
2-3 minutes over low heat. Do not let the mixture come to a boil. Remove pan from the heat. Cool the
custard slightly.
Slice the bananas about 1\2 inch and place in single layer inside the pie crust. Sprinkle the bananas
with lemon juice. Cover the bananas with the custard. Refrigerate for 2 hours or until the custard is
cooled. Spread with whipped cream and serve. Makes 8 servings.
6 tablespoons flour
1\2 teaspoon salt
2 1\2 cup milk
3 egg yolk
1 teaspoon vanilla extract
3 bananas
1 baked pie shell
1 tablespoon lemon juice
3\4 cup whipped cream
1 tablespoon sugar
Place the 1\2 cup sugar, flour and salt in a saucepan. Stir in enough milk to make a medium paste and
place the paste over medium heat. Add the remaining milk gradually, cooking about 6-8 minutes. Or the
mixture thickens to the consistency of yogurt. Beat the egg yolks in a small bowl and gradually add
about one cup of hot milk mixture. Mix the ingredients and return to sauce pan. Cook the mixture for
2-3 minutes over low heat. Do not let the mixture come to a boil. Remove pan from the heat. Cool the
custard slightly.
Slice the bananas about 1\2 inch and place in single layer inside the pie crust. Sprinkle the bananas
with lemon juice. Cover the bananas with the custard. Refrigerate for 2 hours or until the custard is
cooled. Spread with whipped cream and serve. Makes 8 servings.
Banana Split
Dessert
Melissa Swapp
2 cups graham cracker crumbs
1 stick butter or margarine
2 tablespoons sugar
1 large package instant vanilla pudding
1 can crushed pineapple
12 ounces cool whip
2-3 sliced bananas
Nuts maraschino cherries, chocolate syrup
Melt butter and pour over crumbs and sugar. Put in bottom of casserole dish. Make up pudding and pour over crust,
slice bananas on pudding then crushed pineapple and cool whip. Put in refrigerator to cool then decorate with
nuts cherries and chocolate syrup.
2 cups graham cracker crumbs
1 stick butter or margarine
2 tablespoons sugar
1 large package instant vanilla pudding
1 can crushed pineapple
12 ounces cool whip
2-3 sliced bananas
Nuts maraschino cherries, chocolate syrup
Melt butter and pour over crumbs and sugar. Put in bottom of casserole dish. Make up pudding and pour over crust,
slice bananas on pudding then crushed pineapple and cool whip. Put in refrigerator to cool then decorate with
nuts cherries and chocolate syrup.
Bite-sized
Tarts
1\2
cup butter or margarine [softened]
1 3-ounce package cream cheese [softened]
1 cup flour
Pecan Filling;
1 egg
3\4 cup brown sugar
1 tablespoon butter or margarine
1\2 cup coarsely chopped pecans
In a mixing bowl beat butter and cream cheese until thoroughly combined.
Stir in flour. Using 24 ungreased 1 3\4 inch muffin cups, press a rounded
teaspoon of pastry evenly into the bottom and up the sides of each cup.
Make the filling. In a small mixing bowl beat together egg, brown sugar and melted butter.
Stir in pecans. Fill each pastry lined cup with about 1 heaping teaspoon pecan
filling. Bake in 325* oven about 30 minutes or until pastry is golden brown and
filling is puffed. Cool slightly in the muffin pans, then remove and cool completely
on a wire rack. Makes 24 tarts.
1 3-ounce package cream cheese [softened]
1 cup flour
Pecan Filling;
1 egg
3\4 cup brown sugar
1 tablespoon butter or margarine
1\2 cup coarsely chopped pecans
In a mixing bowl beat butter and cream cheese until thoroughly combined.
Stir in flour. Using 24 ungreased 1 3\4 inch muffin cups, press a rounded
teaspoon of pastry evenly into the bottom and up the sides of each cup.
Make the filling. In a small mixing bowl beat together egg, brown sugar and melted butter.
Stir in pecans. Fill each pastry lined cup with about 1 heaping teaspoon pecan
filling. Bake in 325* oven about 30 minutes or until pastry is golden brown and
filling is puffed. Cool slightly in the muffin pans, then remove and cool completely
on a wire rack. Makes 24 tarts.
Bread Pudding
2
cups milk
1 tablespoon butter
2 cups bread crumbs
1\4 cup sugar
1 egg beaten
1\4 teaspoon nutmeg
1\2 teaspoon cinnamon
1\2 teaspoon vanilla extract
Melt butter and spread in bottom of baking dish. Soak bread crumbs in milk about five
minutes. Add sugar, egg, nutmeg, cinnamon and vanilla. Stir well. Place in baking
dish. Bake in 350* oven 30-35 minutes or until firm. Do not brown.
1 tablespoon butter
2 cups bread crumbs
1\4 cup sugar
1 egg beaten
1\4 teaspoon nutmeg
1\2 teaspoon cinnamon
1\2 teaspoon vanilla extract
Melt butter and spread in bottom of baking dish. Soak bread crumbs in milk about five
minutes. Add sugar, egg, nutmeg, cinnamon and vanilla. Stir well. Place in baking
dish. Bake in 350* oven 30-35 minutes or until firm. Do not brown.
Bread Pudding
2
3
eggs slightly beaten
3 1\4 cup milk
3\4 cup packed brown sugar
1 teaspoon vanilla extract
1\2 teaspoon salt
Dash nutmeg and cinnamon
5 slices firm textured bread cut in 1 inch pieces
1\3 cup raisins
Combine egg, milk, sugar, vanilla, salt, and spices. Stir in bread pieces, let set 5 minutes.
Add raisins. Bake in greased oven proof dish at 350* oven for 50 minutes. Put a pan of water
in oven before baking.
3 1\4 cup milk
3\4 cup packed brown sugar
1 teaspoon vanilla extract
1\2 teaspoon salt
Dash nutmeg and cinnamon
5 slices firm textured bread cut in 1 inch pieces
1\3 cup raisins
Combine egg, milk, sugar, vanilla, salt, and spices. Stir in bread pieces, let set 5 minutes.
Add raisins. Bake in greased oven proof dish at 350* oven for 50 minutes. Put a pan of water
in oven before baking.
Caramel Nut
Pear Pie
6
cups fresh sliced pears peeled and cored
1\2 cup sugar
2 tablespoons tapioca
3\4 teaspoon cinnamon
1\4 teaspoon nutmeg
1 tablespoon lemon juice
1\4 teaspoon salt
1 9 inch unbaked pie shells
Crumbly nut topping;
3\4 cup oatmeal
1\4 cup butter
3 tablespoons sugar
1 tablespoon flour combine and crumble over pears
Caramel Sauce;
;18 light caramels
5 tablespoons milk
1\4 cup chopped pecans or walnuts
Combine caramel and milk over medium heat until melted
Stir in nuts Pour over pie as directed
Toss pear slices with sugar, tapioca, spices, lemon juice and salt. Pile in pie shell. Put crumb
topping over pears. Bake on cookie sheet 400* oven for 45-50 minutes. Drizzle caramel nut
over pie and bake 8 minutes longer
1\2 cup sugar
2 tablespoons tapioca
3\4 teaspoon cinnamon
1\4 teaspoon nutmeg
1 tablespoon lemon juice
1\4 teaspoon salt
1 9 inch unbaked pie shells
Crumbly nut topping;
3\4 cup oatmeal
1\4 cup butter
3 tablespoons sugar
1 tablespoon flour combine and crumble over pears
Caramel Sauce;
;18 light caramels
5 tablespoons milk
1\4 cup chopped pecans or walnuts
Combine caramel and milk over medium heat until melted
Stir in nuts Pour over pie as directed
Toss pear slices with sugar, tapioca, spices, lemon juice and salt. Pile in pie shell. Put crumb
topping over pears. Bake on cookie sheet 400* oven for 45-50 minutes. Drizzle caramel nut
over pie and bake 8 minutes longer
Carrot Pudding
Grandma Rea
Dodds
1\2 cup butter
1 cup sugar
1 cup grated carrots
1 cup grated potatoes
1 cup raisins
2 eggs
2 cups flour
1 teaspoon baking soda
1\2 teaspoon ginger
1 teaspoon cinnamon
1\2 teaspoon cloves
1\2 teaspoon nutmeg
1 cup currants
1 cup chopped walnuts or pecans
Mix all ingredients together, makes 2 quarts. Pressure at 15 pounds pressure for 1 hour.
Can be steamed in a coffee can in boiling water for 2 hour. Put in pint bottles to pressure.
Fill slightly more than half full.
1\2 cup butter
1 cup sugar
1 cup grated carrots
1 cup grated potatoes
1 cup raisins
2 eggs
2 cups flour
1 teaspoon baking soda
1\2 teaspoon ginger
1 teaspoon cinnamon
1\2 teaspoon cloves
1\2 teaspoon nutmeg
1 cup currants
1 cup chopped walnuts or pecans
Mix all ingredients together, makes 2 quarts. Pressure at 15 pounds pressure for 1 hour.
Can be steamed in a coffee can in boiling water for 2 hour. Put in pint bottles to pressure.
Fill slightly more than half full.
Chocolate
Cream Pie
2
squares unsweetened baking chocolate
1 1\2 cup sugar
3 tablespoons cornstarch
1\2 teaspoon salt
3 cups milk
3 egg yolk lightly beaten
1 tablespoon butter
1 1\2 teaspoon vanilla extract
1 9 inch baked pie shells
Whipped cream for serving
Shave chocolate into strips. Mix sugar, cornstarch, chocolate and salt in saucepan, mix milk in
slowly. Cook over medium heat, stirring constantly until chocolate is melted and mixture thickens.
Boil 1 minute. Remove from heat, stir half of mixture into eggs, then add all together, boil one
minute more. Blend in butter and vanilla. Cool slightly then pour into pie shell and cool'
Garnish with whipped cream.
1 1\2 cup sugar
3 tablespoons cornstarch
1\2 teaspoon salt
3 cups milk
3 egg yolk lightly beaten
1 tablespoon butter
1 1\2 teaspoon vanilla extract
1 9 inch baked pie shells
Whipped cream for serving
Shave chocolate into strips. Mix sugar, cornstarch, chocolate and salt in saucepan, mix milk in
slowly. Cook over medium heat, stirring constantly until chocolate is melted and mixture thickens.
Boil 1 minute. Remove from heat, stir half of mixture into eggs, then add all together, boil one
minute more. Blend in butter and vanilla. Cool slightly then pour into pie shell and cool'
Garnish with whipped cream.
Cool and easy
Strawberry Pie
2\3
cup boiling water
1 package strawberry jello
1\2 cup cold water with ice cubes
1 8-ounce container tub cool whip
1 prepared graham cracker pie crust
Strawberries slices
Stir boiling water into gelatin in large bowl, at least two minutes until completely dissolved.
Mix cold water and ice to measure 3\4 cup' Add to gelatin, stirring until lightly thickened.
Remove any remaining ice.
Stir in whipped topping with wire whip until smooth. Refrigerate 15 - 20 minutes or until
mixture is very thick and will mound.
Spoon into crust. Refrigerate 4 hours or overnight. Top with strawberrie slices. Makes
8 servings..
1 package strawberry jello
1\2 cup cold water with ice cubes
1 8-ounce container tub cool whip
1 prepared graham cracker pie crust
Strawberries slices
Stir boiling water into gelatin in large bowl, at least two minutes until completely dissolved.
Mix cold water and ice to measure 3\4 cup' Add to gelatin, stirring until lightly thickened.
Remove any remaining ice.
Stir in whipped topping with wire whip until smooth. Refrigerate 15 - 20 minutes or until
mixture is very thick and will mound.
Spoon into crust. Refrigerate 4 hours or overnight. Top with strawberrie slices. Makes
8 servings..
Crazy Crust
Apple Pie
1
cup flour
2 tablespoons sugar
1 teaspoon baking powder
1\2 teaspoon salt
3\4 cup water
2\3 cup shortening
1 egg
Filling;
1 can apple pie filling
1 tablespoon lemon juice
1\2 teaspoon cinnamon
Combine flour, sugar, baking powder, salt, shortening, water and egg. Blend well for 4 minutes.
Spread batter in pie tin, deep dish,. Carefully spoon filling into center of bottom,, do not stir. Bake
at 400*for 40 minutes.
2 tablespoons sugar
1 teaspoon baking powder
1\2 teaspoon salt
3\4 cup water
2\3 cup shortening
1 egg
Filling;
1 can apple pie filling
1 tablespoon lemon juice
1\2 teaspoon cinnamon
Combine flour, sugar, baking powder, salt, shortening, water and egg. Blend well for 4 minutes.
Spread batter in pie tin, deep dish,. Carefully spoon filling into center of bottom,, do not stir. Bake
at 400*for 40 minutes.
Date Pudding
Grandma Rea Dodds
1 1\2 cup water
1\2 cup brown sugar
1 cup dates
1 cup walnuts or pecans
Pinch salt
1 teaspoon vanilla extract
1 cup milk
1 cup flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1\2 teaspoon salt
Add water, dates nuts salt and vanilla and in a 8-9 inch square pan. Make a batter with the rest of the
ingredients. Top date mixture with batter and bake in 350* oven for 35-40 minutes, Cool slightly and
serve with flavored whipping cream.
Dutch Apple
Pie
Prepared
pie crust
3 pounds apples
1\2 cup sugar
3\4 cup golden raisins
1 teaspoon cinnamon
1 tablespoon lemon juice
3 pounds apples
1\2 cup sugar
3\4 cup golden raisins
1 teaspoon cinnamon
1 tablespoon lemon juice
For the streusel topping;
1\2 cup light brown sugar
1\2 cup plus 2 tablespoons flour
1\2 cup 1 stick butter
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon nutmeg
Pinch salt
1\4 cup chopped walnuts [optional]
Whipped cream to serve
Heat the oven to 350*, Butter and lightly dust with flour a 9 1\2 inch bunt pan, On a lightly
floured surface roll out pie dough, then use it to line the prepared pan. The dough should run
all the way up the sides of the pan. To trim the dough fold it over the top and lightly roll the
rolling pin over it. Refridrgerate while preparing the filling. Peel, core and dice the apples. In
a large bowl combine the apples, sugar, raisins, cinnamon and lemon juice. Mix well and set
aside.
In a food processor combine all the streusel ingredients, except the walnuts. Pulse to form course
crumbs. Add walnuts and pulse a few seconds more.
Transfer the apple mixture to the prepared pan. Sprinkle the streusels mixture over the apples in
a even layer. Cover with foil and bake for 39 minutes. Remove the foil and bake for 25 or more
minutes, or until the top is golden brown. Let cool a bit before serving. Serve with whipped
cream,
Fresh Peach
Pie
8
cups peeled, pitted thinly sliced peaches
3\4-1 cup sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
1\2 teaspoon nutmeg
Pie shell for double crust pie 9 inch
Mix peaches with all other ingredients. Roll out crust put, in pie tin, Add peachs top with
second crust and crimp edge. Bake on low rack 40-50 minutes at 425* temp. Let cool about
45 minutes before serving. May serve with ice cream if desired.
3\4-1 cup sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
1\2 teaspoon nutmeg
Pie shell for double crust pie 9 inch
Mix peaches with all other ingredients. Roll out crust put, in pie tin, Add peachs top with
second crust and crimp edge. Bake on low rack 40-50 minutes at 425* temp. Let cool about
45 minutes before serving. May serve with ice cream if desired.
Fresh
Strawberry Pie
6
cups fresh strawberries
1 cup water
3\4 cup sugar
3 tablespoons cornstarch
Red food coloring
1 baked 9-inch pie shell
Heavy whipped cream for topping
Crush 1 cup berries and cook with water for about 2 minutes; sieve. Blend sugar and cornstarch;
blend into sieved berries. Cook over medium heat until glaze is thick and clear; add a few drops of
food coloring. Spread about 1\4 cup of the mixture on bottom and sides of pie shell. Arrange half
of the berries, stem-side down, on glaze. Add the rest of glaze, then the remaining berries. Chill
3 hours
Serve with whipped cream. Makes one pie.
1 cup water
3\4 cup sugar
3 tablespoons cornstarch
Red food coloring
1 baked 9-inch pie shell
Heavy whipped cream for topping
Crush 1 cup berries and cook with water for about 2 minutes; sieve. Blend sugar and cornstarch;
blend into sieved berries. Cook over medium heat until glaze is thick and clear; add a few drops of
food coloring. Spread about 1\4 cup of the mixture on bottom and sides of pie shell. Arrange half
of the berries, stem-side down, on glaze. Add the rest of glaze, then the remaining berries. Chill
3 hours
Serve with whipped cream. Makes one pie.
Fresh Apple
Pie Filling for crazy crust pie.
2
1\2 cup peeled, sliced apples
1 tablespoon lemon juice
1\2 cup sugar
2 tablespoons flour
1\2 teaspoon cinnamon
Mix all together and pour in center of crazy crust pie.
1 tablespoon lemon juice
1\2 cup sugar
2 tablespoons flour
1\2 teaspoon cinnamon
Mix all together and pour in center of crazy crust pie.
Fresh Peach
Pie
8
cups peeled, pitted peaches thinly sliced
3\4 -1 cup sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
1\2 teaspoon nutmeg
1 piecrust for double crust pie
Put peaches in a large bowl with sugar, cornstarch, lemon juice and nutmeg. Mix well. Add to pie
crust then put top crust on and crimp to seal. Bake on low rack in 425* oven for 40 to 50 minutes.
Let cool for 35-40 minutes before serving. Serve with ice cream or plain.
3\4 -1 cup sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
1\2 teaspoon nutmeg
1 piecrust for double crust pie
Put peaches in a large bowl with sugar, cornstarch, lemon juice and nutmeg. Mix well. Add to pie
crust then put top crust on and crimp to seal. Bake on low rack in 425* oven for 40 to 50 minutes.
Let cool for 35-40 minutes before serving. Serve with ice cream or plain.
Fresh Peach
Pie Number Two
2
cups orange juice
1 cup lemon juice
1 cup water
2 cups sugar
6 tablespoons cornstarch
Lump butter
Pinch salt
Sliced peaches
1 teaspoon almond extract
2 baked pie shells
Whipped cream for serving
Put first seven ingredients in a saucepan. Cook until thick, add the almond extract, cool slightly
then add sliced peaches. Pour into baked pie shells, cool and serve with whipped cream.
1 cup lemon juice
1 cup water
2 cups sugar
6 tablespoons cornstarch
Lump butter
Pinch salt
Sliced peaches
1 teaspoon almond extract
2 baked pie shells
Whipped cream for serving
Put first seven ingredients in a saucepan. Cook until thick, add the almond extract, cool slightly
then add sliced peaches. Pour into baked pie shells, cool and serve with whipped cream.
Grandma Dodds
Lemon Pie
1
1\2 cup water
3 tablespoons cornstarch
1 cup sugar
3 eggs separated
2 or more lemons or to taste
1\2 teaspoon salt
1 or 2 tablespoons butter
1\2 teaspoon lemon juice
Lemon zest of one lemon
Separate eggs, beat yolks with lemon juice and sugar. Put cornstarch in water and dissolve add
all ingredients together except egg whites. Heat until mixture boils and thickens. Pour into baked pie
shell. Beat egg whites until stiff but not dry, add several spoonfuls of sugar and about 1\2 to 3\4 tea-
spoon cream of tartar. Put on pie, seal to edges to prevent shrinking, bake in 350* oven until nicely
browned. for about 20-25 minutes. Watch closely to prevent burning.
3 tablespoons cornstarch
1 cup sugar
3 eggs separated
2 or more lemons or to taste
1\2 teaspoon salt
1 or 2 tablespoons butter
1\2 teaspoon lemon juice
Lemon zest of one lemon
Separate eggs, beat yolks with lemon juice and sugar. Put cornstarch in water and dissolve add
all ingredients together except egg whites. Heat until mixture boils and thickens. Pour into baked pie
shell. Beat egg whites until stiff but not dry, add several spoonfuls of sugar and about 1\2 to 3\4 tea-
spoon cream of tartar. Put on pie, seal to edges to prevent shrinking, bake in 350* oven until nicely
browned. for about 20-25 minutes. Watch closely to prevent burning.
Heavenly Hash
1
small can 8 oz. crushed pineapple
1 cup grape nuts cereal
2 cups whipped cream
Sugar to taste
Vanilla extract to taste
1 cup miniature marshmallows
3 bananas sliced
1\4 cup maraschino cherries chopped
Combine pineapple and grapenuts. Allow to stand 1 hour. Whip cream until stiff, add sugar and vanilla.
Stir in marshmallows. sliced bananas and cherries. Add to pineapple mixture and let set in fridge, for
4-6 hours. Serve with more whipped cream if desired, In summer it is good made with fresh raspberries.
1 cup grape nuts cereal
2 cups whipped cream
Sugar to taste
Vanilla extract to taste
1 cup miniature marshmallows
3 bananas sliced
1\4 cup maraschino cherries chopped
Combine pineapple and grapenuts. Allow to stand 1 hour. Whip cream until stiff, add sugar and vanilla.
Stir in marshmallows. sliced bananas and cherries. Add to pineapple mixture and let set in fridge, for
4-6 hours. Serve with more whipped cream if desired, In summer it is good made with fresh raspberries.
Ice Box
Pudding
3
eggs
1 pound powdered sugar
1 square butter
1 pint whipping cream
1 8-ounce can crushed pineapple
1 teaspoon vanilla extract
Beat the eggs with powdered sugar until light and fluffy, add 1 square of butter. Whip and sweeten
cream. Drain pineapple, fold pineapple and whipping cream and vanilla into egg mixture. Pour into a graham
cracker lined pan and freeze.
1 pound powdered sugar
1 square butter
1 pint whipping cream
1 8-ounce can crushed pineapple
1 teaspoon vanilla extract
Beat the eggs with powdered sugar until light and fluffy, add 1 square of butter. Whip and sweeten
cream. Drain pineapple, fold pineapple and whipping cream and vanilla into egg mixture. Pour into a graham
cracker lined pan and freeze.
Ice Box
Pudding -2
Grandma Rea Dodds
1 cup milk
1 large package marshmallows
1 pint whipping cream
1 20-ounce can crushed pineapple
Graham cracker crumbs
Heat the milk in large skillet, add marshmallows. Cool. Beat cream and flavor it. Add crushed
pineapple and cream to marshmallow mixture. Pour in graham cracker casserole. sprinkle more on
top and. Nuts may be added.
Jell-O Cream
Pie
1
package 3 oz strawberry jello
1 cup boiling water
1 package 8 ounce cream cheese
1 can 14 oz sweetened condensed milk
1\3 cup lemon juice
1 teaspoon vanilla extract
1 10-ounce bag frozen strawberries
Fresh strawberries for garnish
1 graham cracker pie crust or vanilla wafer crust or as desired
Combine jello with boiling water thoroughly.
set aside. Beat together until fluffy the cream cheese and sweetened condensed milk,
lemon juice and vanilla, blend well. Slowly mix jello mixture in, blend well then add
fruit. Place in pie crust and chill overnight. Serve with whipped cream and fresh
strawberries.
[ Note; Any combination of jello and fruit may be used].
1 cup boiling water
1 package 8 ounce cream cheese
1 can 14 oz sweetened condensed milk
1\3 cup lemon juice
1 teaspoon vanilla extract
1 10-ounce bag frozen strawberries
Fresh strawberries for garnish
1 graham cracker pie crust or vanilla wafer crust or as desired
Combine jello with boiling water thoroughly.
set aside. Beat together until fluffy the cream cheese and sweetened condensed milk,
lemon juice and vanilla, blend well. Slowly mix jello mixture in, blend well then add
fruit. Place in pie crust and chill overnight. Serve with whipped cream and fresh
strawberries.
[ Note; Any combination of jello and fruit may be used].
Macadamia
Chiffon Pie
Grandma Rea Dodds
1 tablespoon plain gelatin
1\4 cup cold water
1 cup sugar
1 teaspoon grated lemon peels
1 tablespoon rum
4 eggs separated
1\2 cup hot water
1 cup macadamia nuts chopped
Soften gelatin in cold water. Beat egg yolks, add 1\2 cup sugar, salt, water and lemon rind,, cook
until thick, stirring constantly, stir in gelatin. Cool, add rum and nuts mix well. Beat egg whites
until stiff adding rest of sugar. Fold into egg yolk mixture. Pour into baked pie shell, chill. Serve
with a layer of sweetened whipped cream. Sprinkle with 1\4 cup chopped nuts.
Mince Meat Pie
Filling
Grandma Rea
Dodds
6 quarts peeled & cored apples chopped
2 quarts bowls ground meat cooked then ground [beef, venison]
1 quart bowl beef suet ground
1 quart molasses
1 tablespoon salt
2 quarts bowls apple cider
1 quart bowl vinegar
4 quarts bowls sugar
3 fresh lemons juiced
3 tablespoons nutmeg
2 tablespoons cinnamon
1 teaspoon cloves
1 tablespoon pepper
1 quart raisins
1\2 quart seeded raisins
1\2 quart currants
Mix all ingredients together very well. Put in quart bottles about 2\3 full, Pressure as called for in
canning book for meat.
6 quarts peeled & cored apples chopped
2 quarts bowls ground meat cooked then ground [beef, venison]
1 quart bowl beef suet ground
1 quart molasses
1 tablespoon salt
2 quarts bowls apple cider
1 quart bowl vinegar
4 quarts bowls sugar
3 fresh lemons juiced
3 tablespoons nutmeg
2 tablespoons cinnamon
1 teaspoon cloves
1 tablespoon pepper
1 quart raisins
1\2 quart seeded raisins
1\2 quart currants
Mix all ingredients together very well. Put in quart bottles about 2\3 full, Pressure as called for in
canning book for meat.
Never Fail Pie
Meringue
1
tablespoon cornstarch
6 tablespoons sugar
1\2 cup water
3 egg whites
Pinch salt
Mix cornstarch, sugar, salt and water in small saucepan, cook until clear and thick. Cool
slightly. Beat egg whites until frothy. Continue beating while slowly pouring cooked mixture
over it. Beat five minutes. Cover pie, bake in 450* oven 5-7 minutes or until golden brown.
6 tablespoons sugar
1\2 cup water
3 egg whites
Pinch salt
Mix cornstarch, sugar, salt and water in small saucepan, cook until clear and thick. Cool
slightly. Beat egg whites until frothy. Continue beating while slowly pouring cooked mixture
over it. Beat five minutes. Cover pie, bake in 450* oven 5-7 minutes or until golden brown.
No Crust
Blueberry Strudel
Mary Jean Oldham
4 cups fresh blueberries
2\3 cup firmly packed brown sugar
1\2 cup flour
1\4 teaspoon nutmeg
2 tablespoons fresh lemon juice
1\4 teaspoon salt
Heat oven to 375*. Lightly mist a 8 inch square pan. Set aside. Mix blueberries with lemon juice
Pour in pan. Mix sugar with flour, salt and nutmeg. With a pastry cutter or fork cut in butter until
you have course crumbs. Sprinkle over berries. Bake for 25-30 minutes. Remove from oven and
cool slightly. Serve with whipped cream or ice cream.
Orange Jello
Pudding
Kathy Allen
1 large package cooked lemon pudding
1 large package orange jello
2 large cans mandarin orange segments
1 cup whipping cream whipped and flavored or cool whip
Cook lemon pudding according to package direction. [Except use whole eggs, not just
the whites. Set aside.
Dissolve orange jello in three cups of boiling water. Blend in pudding with a hand mixer
until smooth. Let set in fridge until partially set, fold in mandarin oranges that have been
drained. Put back in fridge to finish setting. Top with whipped cream or cool whip.
1 large package cooked lemon pudding
1 large package orange jello
2 large cans mandarin orange segments
1 cup whipping cream whipped and flavored or cool whip
Cook lemon pudding according to package direction. [Except use whole eggs, not just
the whites. Set aside.
Dissolve orange jello in three cups of boiling water. Blend in pudding with a hand mixer
until smooth. Let set in fridge until partially set, fold in mandarin oranges that have been
drained. Put back in fridge to finish setting. Top with whipped cream or cool whip.
Peach Pie
Sylvia Swapp
2 cups orange juice
1\2 cup lemon juice
1 cup water
2 cups sugar
6 tablespoons cornstarch
2 tablespoons butter
1 pinch salt
6 cups peeled, pit removed sliced peaches
Put orange juice, lemon juice, water, sugar and cornstarch in a sauce pan. Stir until
sugar and cornstarch have dissolved. Heat to a boil and cook until the mixture is
thickened. Add butter, salt and 1 teaspoon of almond extract. Cool. Put sliced peaches
in juices and put in baked pie shells. Serve with whipped cream.
2 cups orange juice
1\2 cup lemon juice
1 cup water
2 cups sugar
6 tablespoons cornstarch
2 tablespoons butter
1 pinch salt
6 cups peeled, pit removed sliced peaches
Put orange juice, lemon juice, water, sugar and cornstarch in a sauce pan. Stir until
sugar and cornstarch have dissolved. Heat to a boil and cook until the mixture is
thickened. Add butter, salt and 1 teaspoon of almond extract. Cool. Put sliced peaches
in juices and put in baked pie shells. Serve with whipped cream.
Peach Cobbler
1 4-pound bag peaches
1\2 tablespoon cornstarch
1\3 cup sugar
1\4 teaspoon nutmeg
1 tablespoon butter
1 tablespoon lemon juice
Topping One;
1 1\2 cup biscuit mix
1 tablespoon sugar
1 tablespoon cooking oil
1 egg
1\3 cup milk
Topping 2;
1 egg
1 cup sugar
1\2 cup shortening
1\2 cup milk
1 cup flour
1 teaspoon baking powder
1 teaspoon vanilla extract
Combine first 6 ingredients and heat until mixture boils.
Topping One;
Combine sugar with biscuit mix in bowl. In another bowl combine oil, egg and milk. Make
a hole in biscuit mix and add wet ingredients. stir until blended. Drop on top of peach mixture.
Bake in 425* oven for about 20 + minutes.
Topping two;
Mix all ingredients together and pour over peach mixture. Bake in 375* oven 35 or so
minutes
Peach Cobbler
2
1
30-ounce can peaches undrained
2 1\2 tablespoon cornstarch
1\3 cup sugar
1\4 teaspoon nutmeg
1 tablespoon butter
1 tablespoon lemon juice
Combine all ingredients and cook over medium heat until it boils and thickens.
Pour in a Pyrex baking pan and top with one of the toppings in last recipe for cobbler.
Or you can use a yellow cake mix dotted with butter.
2 1\2 tablespoon cornstarch
1\3 cup sugar
1\4 teaspoon nutmeg
1 tablespoon butter
1 tablespoon lemon juice
Combine all ingredients and cook over medium heat until it boils and thickens.
Pour in a Pyrex baking pan and top with one of the toppings in last recipe for cobbler.
Or you can use a yellow cake mix dotted with butter.
Pie Crust
Vivian Swapp
2 1\2 cup flour
1\2 teaspoon salt
1\2 teaspoon baking powder
1 cup lard
1\2 egg
1\2 tablespoon vinegar
8 tablespoons ice water
Put flour, salt and baking powder in large bowl. using a fork add lard and mix until pea size
Mix cold water, egg and vinegar together until blended, add to mixture. This may seem moist but
is better. Roll out and line pie pan. Use for 1-2 crust pies.
Pie Crust 2
Grandma Dodds
1 cup lard
1\2 cup boiling water
3 cups flour
1\2 teaspoon baking powder
1 teaspoon salt
Add boiling water to lard in a large bowl, stir until smooth. Add rest of ingredients, mix until all has been put in,
do not over mix. Put in refrigerator until cool. Roll out .
Pudding
Dessert
Mamie
1 cup flour
1 cube butter or margarine melted
1\2 cup chopped walnuts or pecans
8 ounces cream cheese
1 cup powdered sugar
1 cup cool whip
2 packages instant chocolate pudding mix or of choice
3 cups cold milk
1 teaspoon vanilla extract
Crust;
Mix flour, butter or margarine and chopped nuts together, press in bottom of a 9-13 pan.
Bake 10-12 minutes in a 350* oven. Cool
First Layer;
Mix together cream cheese, powdered sugar and cool whip in bowl, blend well. pour over
crust.
2nd Layer;
Add pudding mix, cold milk and vanilla in bowl. Stir until starts to thicken, pour over 1st
layer. Let set and top with rest of cool whip.
1 cup flour
1 cube butter or margarine melted
1\2 cup chopped walnuts or pecans
8 ounces cream cheese
1 cup powdered sugar
1 cup cool whip
2 packages instant chocolate pudding mix or of choice
3 cups cold milk
1 teaspoon vanilla extract
Crust;
Mix flour, butter or margarine and chopped nuts together, press in bottom of a 9-13 pan.
Bake 10-12 minutes in a 350* oven. Cool
First Layer;
Mix together cream cheese, powdered sugar and cool whip in bowl, blend well. pour over
crust.
2nd Layer;
Add pudding mix, cold milk and vanilla in bowl. Stir until starts to thicken, pour over 1st
layer. Let set and top with rest of cool whip.
Pumpkin
Chiffon Pie
1
package orange jello
1\2 teaspoon salt
1\4 cup sugar
1 cup boiling water
1 package instant vanilla pudding
1 cup cold light cream
1\2 cup cold milk
2 teaspoons pumpkin pie spice
1 1\2 cup canned pumpkin
2 baked pie shells
Mix jello, salt and sugar, add boiling water stir until dissolved. Add cold water, chill until lightly
thickened [Jello will set quicker and filling will be firmer if you add 1\2 plain gelatin to the jello
mixture]. Pour light cream and milk in boul. Add pudding mix and slowly beat with a beater, let set for 5
minutes to set. Meanwhile set bowl with jello in ice and water, whip with beater until thick and
fluffy. Quickly fold in pumpkin to which pie spice has been added. Add pudding and blend well.
Pour into pie shells and chill until firm. Serve with whipped cream.
1\2 teaspoon salt
1\4 cup sugar
1 cup boiling water
1 package instant vanilla pudding
1 cup cold light cream
1\2 cup cold milk
2 teaspoons pumpkin pie spice
1 1\2 cup canned pumpkin
2 baked pie shells
Mix jello, salt and sugar, add boiling water stir until dissolved. Add cold water, chill until lightly
thickened [Jello will set quicker and filling will be firmer if you add 1\2 plain gelatin to the jello
mixture]. Pour light cream and milk in boul. Add pudding mix and slowly beat with a beater, let set for 5
minutes to set. Meanwhile set bowl with jello in ice and water, whip with beater until thick and
fluffy. Quickly fold in pumpkin to which pie spice has been added. Add pudding and blend well.
Pour into pie shells and chill until firm. Serve with whipped cream.
Pumpkin Pie
2 eggs slightly beaten
1 1\2 cup solid pack pumpkins
3\4 cup sugar
1\2 teaspoon salt
1 teaspoon cinnamon
1\2 teaspoon ginger
1\4 teaspoon cloves
1 2\3 cup evaporated milk or light cream
1 9 inch pie shells unbaked
Mix ingredients in order given. Pour into unbaked pie shell. Bake in 425* oven
for 15 minutes. Turn oven temperature to 350* and bake for 45 more minutes or
until center of pie is set. Serve with whipped flavored cream.
.
Quick Dessert
1
3-ounce package jello
1 cup boiling water
Mix;
1 1\2 cup cream cheese
1 cup sugar
1 teaspoon vanilla extract
Mix;
With jello and 8 oz cool whip
Crust;
1 1\2 cup graham cracker crumbs
1\3 cup sugar
1\2 cup butter
Put in crushed graham cracker lined pan, Sprinkle some on top set.
1 cup boiling water
Mix;
1 1\2 cup cream cheese
1 cup sugar
1 teaspoon vanilla extract
Mix;
With jello and 8 oz cool whip
Crust;
1 1\2 cup graham cracker crumbs
1\3 cup sugar
1\2 cup butter
Put in crushed graham cracker lined pan, Sprinkle some on top set.
Rhubarb Pie
2
eggs beaten lightly
2 tablespoons milk
1 1\2 cup sugar
3 tablespoons tapioca
3 cups rhubarb sliced thin
2 teaspoons butter to dot
Pie shell for 2 crust pie
Add all ingredients together, except crust. Roll out pie dough and put in pie plate. Add
rhubarb mixture, dot with butter. Put top crust on all and crimp edges. Make a few holes for
steam to escape then bake in 400* oven for 50 minutes. Bake on cookie sheet to catch any
drippings. Serve with ice cream if desired.
2 tablespoons milk
1 1\2 cup sugar
3 tablespoons tapioca
3 cups rhubarb sliced thin
2 teaspoons butter to dot
Pie shell for 2 crust pie
Add all ingredients together, except crust. Roll out pie dough and put in pie plate. Add
rhubarb mixture, dot with butter. Put top crust on all and crimp edges. Make a few holes for
steam to escape then bake in 400* oven for 50 minutes. Bake on cookie sheet to catch any
drippings. Serve with ice cream if desired.
Rice Pudding
4
cups water
1\3 cup rice regular
5 cups milk
1 teaspoon salt
3 eggs
1\2 +2tab cup sugar
1\4 cup brown sugar
2 teaspoons vanilla extract
1\4 teaspoon cinnamon
Place the water in the bottom of double boiler. Combine the rice and four cups of the milk and put in the top
of the double boiler. Cook until rice is tender about 1 hour. Stirring once in a while. Heat oven to 350*. Grease
a 2 quart casserole, place in large baking pan.
Combine eggs, 1\2 sugar, vanilla and 1 cup milk. Mix well and add to hot rice mixture. Pour into prepared casserole
pour a 2 inch layer of water in baking pan. Sprinkle cinnamon and rest of sugar over casserole. bake in oven
1 hour or until a knife inserted 1 inch all around comes out clean.
1\3 cup rice regular
5 cups milk
1 teaspoon salt
3 eggs
1\2 +2tab cup sugar
1\4 cup brown sugar
2 teaspoons vanilla extract
1\4 teaspoon cinnamon
Place the water in the bottom of double boiler. Combine the rice and four cups of the milk and put in the top
of the double boiler. Cook until rice is tender about 1 hour. Stirring once in a while. Heat oven to 350*. Grease
a 2 quart casserole, place in large baking pan.
Combine eggs, 1\2 sugar, vanilla and 1 cup milk. Mix well and add to hot rice mixture. Pour into prepared casserole
pour a 2 inch layer of water in baking pan. Sprinkle cinnamon and rest of sugar over casserole. bake in oven
1 hour or until a knife inserted 1 inch all around comes out clean.
Rice Pudding-2
4
cups milk
4 eggs
1\2 teaspoon salt
1 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
3 cups dry bread
Beat eggs then add milk, sugar and, salt, cinnamon and vanilla. Grease a casserole dish, add dry
bread then pour egg mixture over. Let stand until bread has absorbed most of the liquid. Bake
in a 350* oven until done through and lightly browned, about 45 minutes. Serve with whipped
cream if you desire.
4 eggs
1\2 teaspoon salt
1 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
3 cups dry bread
Beat eggs then add milk, sugar and, salt, cinnamon and vanilla. Grease a casserole dish, add dry
bread then pour egg mixture over. Let stand until bread has absorbed most of the liquid. Bake
in a 350* oven until done through and lightly browned, about 45 minutes. Serve with whipped
cream if you desire.
Strawberry-Rhubarb
Pie
2
pints strawberries each cut in half
1 pound rhubarb tops cut off and cut in1\2 inch pieces
3\4 cup sugar
1\3 cup flour
2 tablespoons quick-cooking tapioca
1 teaspoon vanilla extract
1 teaspoon salt
1 tablespoon butter
Toss the 7 ingredients in bowl. Stir and let set 30 minutes, stirring often. Put in 1 1\2 inch
pie shell. Dot with butter, cover with top crust. Crimp edges and put in 400* oven, for 20 minutes
lower heat to 350* and finish baking. 40-50 minutes. Cool on wire rack. Serve warm or cool.
1 pound rhubarb tops cut off and cut in1\2 inch pieces
3\4 cup sugar
1\3 cup flour
2 tablespoons quick-cooking tapioca
1 teaspoon vanilla extract
1 teaspoon salt
1 tablespoon butter
Toss the 7 ingredients in bowl. Stir and let set 30 minutes, stirring often. Put in 1 1\2 inch
pie shell. Dot with butter, cover with top crust. Crimp edges and put in 400* oven, for 20 minutes
lower heat to 350* and finish baking. 40-50 minutes. Cool on wire rack. Serve warm or cool.
Swiss Dessert
1
cup flour
1\2 cup fine chopped walnuts or pecans
1 stick butter
8 ounces cream cheese
12 ounces cool whip
1 cup powdered sugar
2 packages instant chocolate pudding mix
3 cups milk
1st Layer; Blend flour, nuts and flour with fork. Press into 9=13 pan, bake at 400* oven
for 10 minutes. Cool
2nd Layer; Blend sugar and softened cream cheese, fold in 1\2 cup cool whip. Pour
over 1st layer
3rd layer; Mix chocolate pudding with three cups milk. Blend for 2 minutes. Pour over layers
4th Layer; Use rest of cool whip on layers, let stand in refrigerator overnight.
1\2 cup fine chopped walnuts or pecans
1 stick butter
8 ounces cream cheese
12 ounces cool whip
1 cup powdered sugar
2 packages instant chocolate pudding mix
3 cups milk
1st Layer; Blend flour, nuts and flour with fork. Press into 9=13 pan, bake at 400* oven
for 10 minutes. Cool
2nd Layer; Blend sugar and softened cream cheese, fold in 1\2 cup cool whip. Pour
over 1st layer
3rd layer; Mix chocolate pudding with three cups milk. Blend for 2 minutes. Pour over layers
4th Layer; Use rest of cool whip on layers, let stand in refrigerator overnight.
.
Zuiderdam's
Bread Pudding
Executive Chef Klaus Paatsch
Bread Filling;;
1 pound toast of sandwich bread
3 ounces melted butter
8 ounces raisins
Lemon zest 1 lemon
Rum or white mariner to taste
Pudding for filling;;
5 1/4 cups milk
6 eggs
3 egg yolk
11 ounces sugar
1 piece vanilla beans
Cinnamon to taste
: Vanilla Sauce:
1 quart milk
10 egg yolk
12 ounces sugar
1 piece vanilla beans
Preparation;
[1] Cut bread in about 1 inch cubes, sprinkle with butter and lightly toast in oven.
]2] Boil milk with half of sugar add vanilla and lemon zest.
[3] Whip eggs with other half of sugar and slowly add hot milk, whil whisking and
combine with rest of ingredients
[4] Place filling in a buttered mold, sprinkle with cinnamon sugar. Set pudding in"
water
Vanilla Sauce:
[1] Bring milk and sugar to a boil, add cut vanilla bean and let cool down for a minute.
[2] beat egg yolks and slowly add hot milk while whipping the egg yolks.
[3]Put in a hot water bath and constantly whip sauce until it gets thick. Do not bring
to a boil.
Serve pudding on a mirror of sauce. or over it.
Asparagus
Salad
Sherii Brasier
1 package bow tie pasta
1 pound fresh asparagus spears [ steamed but still crisp]
1\2 pound large cooked shrimp
2 mediums cucumbers sliced
1 pound grape tomatoes
1 bottle zesty italian dressing
1 cup crumbled Monterey Jack-Colby cheese
1\2 teaspoon lemon zest
Put pasta, asparagus, shrimp, cucumbers and tomatoes in a large bowl. Add zest to dressing and pour over
salad. Sprinkle cheese over just before serving.
Avocado Salad
2-3
avocado sliced
1-2 pink grapefruit sectioned
Romaine lettuce and Red leaf lettuce
Red onion just enough to flavor
Dressing;;
1\4 cup vinegar
1\4 cup vegetable oil
1\4 cup sugar
1 teaspoon Dijon style mustard
Salt and pepper dash
Prepare salad in a bowl and just before serving add dressing
1-2 pink grapefruit sectioned
Romaine lettuce and Red leaf lettuce
Red onion just enough to flavor
Dressing;;
1\4 cup vinegar
1\4 cup vegetable oil
1\4 cup sugar
1 teaspoon Dijon style mustard
Salt and pepper dash
Prepare salad in a bowl and just before serving add dressing
Blueberry
Salad
3
small packages raspberry jello
2 cups boiling water
1 303 can crushed pineapple
1 can wild blueberries drained
2 cups whipped cream or cool whip
1 cup chopped walnuts or pecans
Dissolve jello in boiling water. Mix blueberry juice with cold water to make 4 cups, add
to jello. Reserve 2 cups of jello, then add blueberries, and pineapple to remaining jello
Pour in large flat pan. Chill. Put the 2 cups of jello in refrigerator until it starts to jell. Add
whipping cream and chopped nuts. Pour over fruit mixture and set until firm.
2 cups boiling water
1 303 can crushed pineapple
1 can wild blueberries drained
2 cups whipped cream or cool whip
1 cup chopped walnuts or pecans
Dissolve jello in boiling water. Mix blueberry juice with cold water to make 4 cups, add
to jello. Reserve 2 cups of jello, then add blueberries, and pineapple to remaining jello
Pour in large flat pan. Chill. Put the 2 cups of jello in refrigerator until it starts to jell. Add
whipping cream and chopped nuts. Pour over fruit mixture and set until firm.
Broccoli Salad
4
cups chopped broccoli
3\4 cup dry roasted peanuts
1\4 cup red onions thinly sliced
1\4 cup raisins
3\4 cup salad dressing
2 tablespoons sugar
2 tablespoons red wine vinegar
Mix the first four ingredients in a bowl. Make dressing with next three ingredients. Pour over vegetables
mix well, let stand several hours to blend flavors.
3\4 cup dry roasted peanuts
1\4 cup red onions thinly sliced
1\4 cup raisins
3\4 cup salad dressing
2 tablespoons sugar
2 tablespoons red wine vinegar
Mix the first four ingredients in a bowl. Make dressing with next three ingredients. Pour over vegetables
mix well, let stand several hours to blend flavors.
Broccoli Salad
2....
6
cups broccoli cut in small pieces
1 pound bacon cooked crisp broken up
3-4 cups shredded mozzarella cheese
1 medium chopped red onions
1 1\2 cup mayonnaise
3\4 cup sugar
3 tablespoons apple cider vinegar
Add broccoli, bacon, cheese and onion in a large bowl. Mix mayo.,sugar and vinegar in
a small bowl and blend until smooth. Pour over broccoli mixture and let set to blend flavors.
1 pound bacon cooked crisp broken up
3-4 cups shredded mozzarella cheese
1 medium chopped red onions
1 1\2 cup mayonnaise
3\4 cup sugar
3 tablespoons apple cider vinegar
Add broccoli, bacon, cheese and onion in a large bowl. Mix mayo.,sugar and vinegar in
a small bowl and blend until smooth. Pour over broccoli mixture and let set to blend flavors.
Buttermilk
Potato Salad
2
pounds red potatoes cooked with skins on
1\2 cup finely chopped red bell peppers
1\2 cup finely chopped celery
3-4 green onions thinly sliced
2 hard boiled eggs
1 1\2 tablespoon mayonnaise
1\2 teaspoon celery seeds
1\2 teaspoon salt
2 tablespoons cider vinegar
Remove skins from potatoes and cut in chunks. Add next four ingredients and gently mix.
Add dressing ingredients together and blend until smooth. Pour over vegetables and mix
until well covered, let stand about an hour before serving.
1\2 cup finely chopped red bell peppers
1\2 cup finely chopped celery
3-4 green onions thinly sliced
2 hard boiled eggs
1 1\2 tablespoon mayonnaise
1\2 teaspoon celery seeds
1\2 teaspoon salt
2 tablespoons cider vinegar
Remove skins from potatoes and cut in chunks. Add next four ingredients and gently mix.
Add dressing ingredients together and blend until smooth. Pour over vegetables and mix
until well covered, let stand about an hour before serving.
Cabbage Salad
1
head cabbage shredded fine
4 or more green onions chopped
Frozen green peas as desired
1 package ramen noodles broken
1/4 cup sunflower seeds
1/4 cup slivered almonds
Alfalfa sprouts or bean sprouts optional
Dressing
1/2 cup oils
2 tablespoons red wine vinegar I prefer more
2 tablespoons sugar
1 seasoning packet from soup
Salt and pepper to taste
Mix dressing ingredients together and pour over salad ingredients. Let stand to blend flavors.
4 or more green onions chopped
Frozen green peas as desired
1 package ramen noodles broken
1/4 cup sunflower seeds
1/4 cup slivered almonds
Alfalfa sprouts or bean sprouts optional
Dressing
1/2 cup oils
2 tablespoons red wine vinegar I prefer more
2 tablespoons sugar
1 seasoning packet from soup
Salt and pepper to taste
Mix dressing ingredients together and pour over salad ingredients. Let stand to blend flavors.
Carrot Salad
Velva Simper
2 lbs carrots sliced, salted and boiled 10 minutes,
2 cups small unpeeled zucchini sliced raw
1 cup celery diced raw
1 green pepper cut up raw
1 small can sliced water chestnuts drained
Sauce
1 can tomato soup
1/2 cup salad oil
1 teaspoon salt
3/4 cup vinegar
1/2 teaspoon pepper
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
2/3 cup sugar
Blend Sauce ingredients and pour over vegetables. It's better if made the day before using.
Serves 20-24
2 lbs carrots sliced, salted and boiled 10 minutes,
2 cups small unpeeled zucchini sliced raw
1 cup celery diced raw
1 green pepper cut up raw
1 small can sliced water chestnuts drained
Sauce
1 can tomato soup
1/2 cup salad oil
1 teaspoon salt
3/4 cup vinegar
1/2 teaspoon pepper
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
2/3 cup sugar
Blend Sauce ingredients and pour over vegetables. It's better if made the day before using.
Serves 20-24
Chicken
Rice-A-Roni Salad
2
packages rice-a-roni chicken or fried rice flavor
2 cups cubed cooked chicken
2 cups chopped celery
1 bunch green onion finely chopped
1 8-ounce can sliced water chestnuts halved or quarted
2 ounces pimiento
1 cup sliced almonds
2-3 cups salad dressing
Cook Rice-A-Roni according to package directions. Cool completely. Add cooked
chicken. Add remaining ingredients and mix thoroughly. Refrigerate 2-3 hours, serve over
lettuce leaf.
2 cups cubed cooked chicken
2 cups chopped celery
1 bunch green onion finely chopped
1 8-ounce can sliced water chestnuts halved or quarted
2 ounces pimiento
1 cup sliced almonds
2-3 cups salad dressing
Cook Rice-A-Roni according to package directions. Cool completely. Add cooked
chicken. Add remaining ingredients and mix thoroughly. Refrigerate 2-3 hours, serve over
lettuce leaf.
Chinese
Chicken Salad
1
head lettuce
4-5 green onions chopped
3 cups cooked and shredded chicken
1\2 cup sesame seeds [optional]
1 package wonton wrappers sliced in strips and fried
1\2 can water chestnuts sliced [optional]
Dressing;
4 tablespoons sugar
2 teaspoons salt
1\4 cup salad oil
1\4 cup rice vinegar
You can mix the salad ingredients together in advance, but don't add the dressing
until you are ready to serve.
4-5 green onions chopped
3 cups cooked and shredded chicken
1\2 cup sesame seeds [optional]
1 package wonton wrappers sliced in strips and fried
1\2 can water chestnuts sliced [optional]
Dressing;
4 tablespoons sugar
2 teaspoons salt
1\4 cup salad oil
1\4 cup rice vinegar
You can mix the salad ingredients together in advance, but don't add the dressing
until you are ready to serve.
Chinese Noodle
Slaw
2
packages chicken flavored ramen noodles spice pack reserved
1 cup slivered almonds
1 tablespoon butter
1 medium head cabbage finely shredded
1 red bell pepper thinly sliced
2 tablespoons sesame seeds
1 bunch green onions chopped
3\4 cup vegetable oil
4 teaspoons sugar
1\2 cup cider vinegar
Spice pack from noodles
1 pinch salt
Pepper to taste
Boil noodles according to package directions, do not add spice packet. Drain and
rinse well in cold water, drain again. Toast almonds in butter. Combine the noodles,
cabbage, pepper, sesame seeds and green onion. Prepare the dressing with the rest of
the ingredients. Pour over salad and let set several hours or over night. Add almonds
just before serving.
1 cup slivered almonds
1 tablespoon butter
1 medium head cabbage finely shredded
1 red bell pepper thinly sliced
2 tablespoons sesame seeds
1 bunch green onions chopped
3\4 cup vegetable oil
4 teaspoons sugar
1\2 cup cider vinegar
Spice pack from noodles
1 pinch salt
Pepper to taste
Boil noodles according to package directions, do not add spice packet. Drain and
rinse well in cold water, drain again. Toast almonds in butter. Combine the noodles,
cabbage, pepper, sesame seeds and green onion. Prepare the dressing with the rest of
the ingredients. Pour over salad and let set several hours or over night. Add almonds
just before serving.
Chive Cottage
Cheese Vegetable Mold
1
small package lime jello
1 small package lemon jello
2 cups boiling water
1\4 cup vinegar
1 pint chive cottage cheese
1\2 cup cold water
1\3 cup sliced celery
1\3 cup sliced radishes
1\4 cup chopped cucumbers
1\4 cup sliced avocados
1 cup sliced lettuce
Mix jello in large bowl, add boiling water and stir until dissolved. Add vinegar. Cool 3\4
cup jello until it mounds on spoon. Stir in cottage cheese. Place in 6 cup mold. Add cool water
to remaining jello, cool. Stir in celery, radishes, cucumber, avocados and lettuce. Place in mold
over cottage cheese mixture. Chill until firm. Unmold on lettuce lined plate.
If you can't find chive cottage cheese, add a tablespoon of finely chopped chives to cheese
before adding to jello.
1 small package lemon jello
2 cups boiling water
1\4 cup vinegar
1 pint chive cottage cheese
1\2 cup cold water
1\3 cup sliced celery
1\3 cup sliced radishes
1\4 cup chopped cucumbers
1\4 cup sliced avocados
1 cup sliced lettuce
Mix jello in large bowl, add boiling water and stir until dissolved. Add vinegar. Cool 3\4
cup jello until it mounds on spoon. Stir in cottage cheese. Place in 6 cup mold. Add cool water
to remaining jello, cool. Stir in celery, radishes, cucumber, avocados and lettuce. Place in mold
over cottage cheese mixture. Chill until firm. Unmold on lettuce lined plate.
If you can't find chive cottage cheese, add a tablespoon of finely chopped chives to cheese
before adding to jello.
Cranberry Orange Salad
2
small packages orange jello
1 cup boiling water
1 1\2 cup cold water
1 can mandarin orange segments drained
1 cup green seedless grapes halved
1 10-ounce package frozen cranberry orange relish defrosted
Cream cheese [optional]
Mandarin orange segment [optional]
Dissolve jello in boiling water, then stir in cold water. Chill until mixture begins to thicken. Fold in
drained oranges, grapes and cranberry relish. Pour in mold and set until firm. To serve unmold and
garnish with cream cheese and mandarin sections. Serve on lettuce leaves.
1 cup boiling water
1 1\2 cup cold water
1 can mandarin orange segments drained
1 cup green seedless grapes halved
1 10-ounce package frozen cranberry orange relish defrosted
Cream cheese [optional]
Mandarin orange segment [optional]
Dissolve jello in boiling water, then stir in cold water. Chill until mixture begins to thicken. Fold in
drained oranges, grapes and cranberry relish. Pour in mold and set until firm. To serve unmold and
garnish with cream cheese and mandarin sections. Serve on lettuce leaves.
Cranberry
Salad
1
1\2 package 3 oz cherry jello
1 cup boiling water
1 cup sugar
1 tablespoon lemon juice
1 cup pineapple juice
1 cup raw cranberries ground
1 cup crushed pineapple drained
1 cup celery chopped fine
1 cup walnuts or pecans chopped
1 apple cored and ground
1 orange ground
Mix all ingredients together then chill until set.
1 cup boiling water
1 cup sugar
1 tablespoon lemon juice
1 cup pineapple juice
1 cup raw cranberries ground
1 cup crushed pineapple drained
1 cup celery chopped fine
1 cup walnuts or pecans chopped
1 apple cored and ground
1 orange ground
Mix all ingredients together then chill until set.
Cranberry
Sauce Salad
1
can whole cranberry sauce
2 peeled chopped apples
1\2 cup sugar
1 6-ounce box cherry jello
1 20-ounce can crushed pineapple
Combine fruit. Dissolve jello in boiling water. Cool slightly, add fruit, then chill until set.
Serve with whip cream.
2 peeled chopped apples
1\2 cup sugar
1 6-ounce box cherry jello
1 20-ounce can crushed pineapple
Combine fruit. Dissolve jello in boiling water. Cool slightly, add fruit, then chill until set.
Serve with whip cream.
Cucumber Sour
Cream
6
mediums cucumbers peeled and sliced
1 small onions grated
1 teaspoon salt
1 tablespoon vinegar
1 tablespoon olive oil
1 cup sour cream
Pepper to taste
Put cucumbers and onion in bowl. Sprinkle with salt, vinegar and oil. Chill several
hours then drain. Put sour cream in small bowl, add 2 tsp prepared mustard, 1 table-
spoon powdered sugar, mix until well blended. Pour over cucumber mixture. stir
until well covered then serve.
1 small onions grated
1 teaspoon salt
1 tablespoon vinegar
1 tablespoon olive oil
1 cup sour cream
Pepper to taste
Put cucumbers and onion in bowl. Sprinkle with salt, vinegar and oil. Chill several
hours then drain. Put sour cream in small bowl, add 2 tsp prepared mustard, 1 table-
spoon powdered sugar, mix until well blended. Pour over cucumber mixture. stir
until well covered then serve.
Cucumber
Spring Salad
1
large package lime jello
1 1\2 cup boiling water
1 tablespoon vinegar
1 tablespoon horseradish regular
1\2 teaspoon salt
1 tablespoon grated onions
1\2 grated cucumber
1\2 cup whipped cottage cheese
Dissolve jello in boiling water, cool. Add next 5 ingredients. Partially set, add cottage
cheese then set until firm and serve.
1 1\2 cup boiling water
1 tablespoon vinegar
1 tablespoon horseradish regular
1\2 teaspoon salt
1 tablespoon grated onions
1\2 grated cucumber
1\2 cup whipped cottage cheese
Dissolve jello in boiling water, cool. Add next 5 ingredients. Partially set, add cottage
cheese then set until firm and serve.
Cucumber
Pineapple Salad
1
package lime jello
1 cup boiling water
1\2 cup mayonnaise
1\2 cup cottage cheese
1 cup crushed pineapple drained
1 cup diced small cucumbers
Dissolve jello in boiling water. Chill until partially set, whip slightly, add rest of ingrediences.
Set until firm and serve.
1 cup boiling water
1\2 cup mayonnaise
1\2 cup cottage cheese
1 cup crushed pineapple drained
1 cup diced small cucumbers
Dissolve jello in boiling water. Chill until partially set, whip slightly, add rest of ingrediences.
Set until firm and serve.
Easy Fix Jello
Salad
1
small package cottage cheese
1 small package lime jello
9 ounces cool whip
1 can fruit cocktail drained
1-2 bananas sliced
Put dry jello in cottage cheese and stir until well blended. Add drained fruit cocktail
and let set for an hour or two in the refrigerator. Just before serving add the sliced
bananas.
1 small package lime jello
9 ounces cool whip
1 can fruit cocktail drained
1-2 bananas sliced
Put dry jello in cottage cheese and stir until well blended. Add drained fruit cocktail
and let set for an hour or two in the refrigerator. Just before serving add the sliced
bananas.
Easy Fruit
Salad
1
cup mandarin orange segments drained
1 cup pineapple tidbits drained
1 cup miniature marshmallows
1 cup coconut
1 pint sour cream
2 large bananas sliced
Put oranges, pineapple, marshmallows and sour cream in a medium sized bowl, blend well.
Just before serving add bananas.
1 cup pineapple tidbits drained
1 cup miniature marshmallows
1 cup coconut
1 pint sour cream
2 large bananas sliced
Put oranges, pineapple, marshmallows and sour cream in a medium sized bowl, blend well.
Just before serving add bananas.
Easy Jello
Salad
Jane Bradbury
1 8-ounce container cottage cheese
1 package lime jello
1 9-ounce package cool whip
1 can fruit cocktail drained
2 bananas {if desired}
Add jello to cottage cheese, mix well to dissolve. Thaw cool whip and blend in jello mixture.
Add fruit cocktail and put in refrigerator to cool. Just before serving add cut up bananas.
1 8-ounce container cottage cheese
1 package lime jello
1 9-ounce package cool whip
1 can fruit cocktail drained
2 bananas {if desired}
Add jello to cottage cheese, mix well to dissolve. Thaw cool whip and blend in jello mixture.
Add fruit cocktail and put in refrigerator to cool. Just before serving add cut up bananas.
Emerald Salad
1
package lemon jello
1 package lime jello
1 cup cottage cheese
1 cup crushed pineapple
2 cups pineapple juice or water
1 cup salad dressing
1 cup chopped walnuts or pecans
Heat juice or water, dissolve jello. Set until slightly thickened. Whip cream, add to jello.
Add all other ingredients, chill until set.
1 package lime jello
1 cup cottage cheese
1 cup crushed pineapple
2 cups pineapple juice or water
1 cup salad dressing
1 cup chopped walnuts or pecans
Heat juice or water, dissolve jello. Set until slightly thickened. Whip cream, add to jello.
Add all other ingredients, chill until set.
Farmers Market
Salad
1
cup sour cream
1 envelope dry creamy Italian salad dressing mix
4 cups chopped romaine or iceberg lettuce
3 cups assorted sliced or chopped vegetables
1 14-ounce can artichoke hearts drained, chopped
Mix sour cream and salad dressing mix. Refrigerate.
Toss vegetables and artichokes in large bowl Top with desired amount of sour cream mixture;
toss until evenly coated. Store any remaining mixture in refrigerator. Makes 6 servings..
1 envelope dry creamy Italian salad dressing mix
4 cups chopped romaine or iceberg lettuce
3 cups assorted sliced or chopped vegetables
1 14-ounce can artichoke hearts drained, chopped
Mix sour cream and salad dressing mix. Refrigerate.
Toss vegetables and artichokes in large bowl Top with desired amount of sour cream mixture;
toss until evenly coated. Store any remaining mixture in refrigerator. Makes 6 servings..
Fish Luncheon
Salad
2
packages lemon jello
1 cup boiling water
1 can tuna, crab and shrimp or two cans of chicken drained
1 can chicken and rice soup
1 can chicken gumbo soup
4 tablespoons chopped green bell peppers
2 tablespoons chopped green onions
1\2 cup chopped celery
1 cup whipped cream
1 cup mayonnaise
Dissolve jello in water, cool. Fold in soup and mayonnaise, whip cream and add to jello. Pour in mold,
let set.
1 cup boiling water
1 can tuna, crab and shrimp or two cans of chicken drained
1 can chicken and rice soup
1 can chicken gumbo soup
4 tablespoons chopped green bell peppers
2 tablespoons chopped green onions
1\2 cup chopped celery
1 cup whipped cream
1 cup mayonnaise
Dissolve jello in water, cool. Fold in soup and mayonnaise, whip cream and add to jello. Pour in mold,
let set.
French
Dressing
1\5
cup sugar
1\4 cup ketchup
1\8 cup chopped onions
1\4 cup salad oil
1\4 teaspoon mustard
1\8 teaspoon salt
1\4 teaspoon pepper
1\8 cup Worcestershire sauce
1 pint salad dressing
1\4 cup vinegar
Blend all ingredients in blender for a few minutes.
1\4 cup ketchup
1\8 cup chopped onions
1\4 cup salad oil
1\4 teaspoon mustard
1\8 teaspoon salt
1\4 teaspoon pepper
1\8 cup Worcestershire sauce
1 pint salad dressing
1\4 cup vinegar
Blend all ingredients in blender for a few minutes.
Frogs Eye
Salad
1
\1\3 cup rosin ronzoni pepe
1 can pineapple chunks drained
1 3\4 cup milk
1\4 cup sugar
1 small package instant vanilla pudding
1 cup crushed pineapple drained
2 cans mandarin orange segments drained
2 cups cool whip thawed
3 cups miniature marshmallows
1\2 cup flaked coconut
Cook pasta, rinse with cold water and drain well. In a large bowl put reserved
pineapple juice, milk, sugar and pudding mix. Stir for two minutes or until it starts
to thicken. Stir in pasta and remaining ingredients. Refrigerate for at least 5
hours
1 can pineapple chunks drained
1 3\4 cup milk
1\4 cup sugar
1 small package instant vanilla pudding
1 cup crushed pineapple drained
2 cans mandarin orange segments drained
2 cups cool whip thawed
3 cups miniature marshmallows
1\2 cup flaked coconut
Cook pasta, rinse with cold water and drain well. In a large bowl put reserved
pineapple juice, milk, sugar and pudding mix. Stir for two minutes or until it starts
to thicken. Stir in pasta and remaining ingredients. Refrigerate for at least 5
hours
Frozen Date
Salad
1
small can crushed pineapple drained
1 8-ounce package cream cheese
1\4 cup pineapple juice
1\2 cup chopped walnuts or pecans
2 cups dates pits removed and cut up
2 cups cool whip
Drain pineapple thoroughly. reserve 1\4 cup juice. Beat cream cheese until soft, add pineapple
juice. Beat again. Add pineapple, dates and nuts, blend well. Fold cool-whip gently into
mixture. Turn into a 9 by 9 square pan. Freeze until firm.
1 8-ounce package cream cheese
1\4 cup pineapple juice
1\2 cup chopped walnuts or pecans
2 cups dates pits removed and cut up
2 cups cool whip
Drain pineapple thoroughly. reserve 1\4 cup juice. Beat cream cheese until soft, add pineapple
juice. Beat again. Add pineapple, dates and nuts, blend well. Fold cool-whip gently into
mixture. Turn into a 9 by 9 square pan. Freeze until firm.
Frozen Pea
Salad
10
ounces frozen green peas
1\2 cup chopped celery
1 cup chopped cauliflower
1\4 cup chopped green onions
1 cup cashew nuts
1 pound bacon fried crisp in small pieces
1 cup french salad dressing
1\2 cup sour cream
Toss all ingredients together, cool until ready to serve
1\2 cup chopped celery
1 cup chopped cauliflower
1\4 cup chopped green onions
1 cup cashew nuts
1 pound bacon fried crisp in small pieces
1 cup french salad dressing
1\2 cup sour cream
Toss all ingredients together, cool until ready to serve
Fruit Salad
Dressing
2
eggs beaten
1\3 cup sugar
1 6-ounce can frozen apple juice concentrate tropical punch, orange pineapple,raspberry etc
Orange pineapple , raspberry
1 cup whipping cream
Add all ingredients in saucepan and cook until it thickens, Cool.. Whip one cup cream and fold into
mixture. Good on all fruit
1\3 cup sugar
1 6-ounce can frozen apple juice concentrate tropical punch, orange pineapple,raspberry etc
Orange pineapple , raspberry
1 cup whipping cream
Add all ingredients in saucepan and cook until it thickens, Cool.. Whip one cup cream and fold into
mixture. Good on all fruit
Fruited Cheese
Salad
1
small package lemon jello or lime
1\2 cup boiling water
1 13-ounce can crushed pineapple undrained
1 tablespoon lemon juice
1 cup shredded cheddar cheese
2 cups whipped cream
1 small bottle maraschino cherries
Dissolve jello in boiling water, stir in pineapple and lemon juice. Chill until slightly thickened.
Fold in cheese and whipped cream. Pour in a 4 1\2 cup ring mold. chill until firm. Unmold on
lettuce. Fill center with cherries folded in whipped cream..
1\2 cup boiling water
1 13-ounce can crushed pineapple undrained
1 tablespoon lemon juice
1 cup shredded cheddar cheese
2 cups whipped cream
1 small bottle maraschino cherries
Dissolve jello in boiling water, stir in pineapple and lemon juice. Chill until slightly thickened.
Fold in cheese and whipped cream. Pour in a 4 1\2 cup ring mold. chill until firm. Unmold on
lettuce. Fill center with cherries folded in whipped cream..
2
cups raw cranberries
1 orange
1 1]2 cup sugar
1 package lemon jello
1 cup boiling water
1 cup finely chopped celery
1 cup chopped walnuts or pecans
Whipping cream
Put cranberries and orange through a grinder. Add the sugar, let stand for 1-2 hours to draw juice.
Dissolve jello in the boiling water, let cool until slightly thickened. Add the celery, nuts and cranberries
mixture. Garnish with whipped cream and salad dressing, seasoned to taste.
Honey Mustard Dressing
1 orange
1 1]2 cup sugar
1 package lemon jello
1 cup boiling water
1 cup finely chopped celery
1 cup chopped walnuts or pecans
Whipping cream
Put cranberries and orange through a grinder. Add the sugar, let stand for 1-2 hours to draw juice.
Dissolve jello in the boiling water, let cool until slightly thickened. Add the celery, nuts and cranberries
mixture. Garnish with whipped cream and salad dressing, seasoned to taste.
Honey Mustard Dressing
1
1\4 cup salad oil
5 ounces cider vinegar
5 ounces pure honey
2 1\2 teaspoon pureed garlic
1 teaspoon course ground pepper
5 ounces Dijon style mustard
1\4 cup EZ eggs
In a blender, whip EZ eggs on high 10 minutes. Add honey, garlic, pepper andDijon
Whip on speed one. While blender is on lowest speed add half of the vinegar, then all the salad oil
and the rest of the vinegar. The dressing will keep in the refrigerator for five days. Blend before
use.
5 ounces cider vinegar
5 ounces pure honey
2 1\2 teaspoon pureed garlic
1 teaspoon course ground pepper
5 ounces Dijon style mustard
1\4 cup EZ eggs
In a blender, whip EZ eggs on high 10 minutes. Add honey, garlic, pepper and
Whip on speed one. While blender is on lowest speed add half of the vinegar, then all the salad oil
and the rest of the vinegar. The dressing will keep in the refrigerator for five days. Blend before
use.
Lemon Cheese
Salad
1
small package lemon jello
2 cups boiling water
1 cup miniature marshmallows
2 large bananas cut up
1 small can crushed pineapple drained
1 cup pineapple juice from pineapple
1 egg beaten
1\2 cup sugar
2 tablespoons flour
2 tablespoons butter
1 cup cream whipped
3\4-1 cup shredded cheddar cheese
Dissolve jello in boiling water, stir in marshmallows and stir until dissolved. Cool add
drain pineapple and banana, partially set.
Put enough water in juice to make one cup liquid, Add sugar and flour together blend
until smooth with juice. Add beaten egg and cook until thickened, add butter. cool
very well. Add whipped cream, blend well again, Put on jello and put grated cheddar
cheese over all. Set until firm
Molded Maytime Salad
2 cups boiling water
1 cup miniature marshmallows
2 large bananas cut up
1 small can crushed pineapple drained
1 cup pineapple juice from pineapple
1 egg beaten
1\2 cup sugar
2 tablespoons flour
2 tablespoons butter
1 cup cream whipped
3\4-1 cup shredded cheddar cheese
Dissolve jello in boiling water, stir in marshmallows and stir until dissolved. Cool add
drain pineapple and banana, partially set.
Put enough water in juice to make one cup liquid, Add sugar and flour together blend
until smooth with juice. Add beaten egg and cook until thickened, add butter. cool
very well. Add whipped cream, blend well again, Put on jello and put grated cheddar
cheese over all. Set until firm
Molded Maytime Salad
1
small package lemon jello
3\4 teaspoon salt
1 3\4 cup boiling water
2 tablespoons vinegar
2 teaspoons grated onions
Dash pepper
2\3 cup grated carrots
1\4 cup finely chopped green bell peppers
Dissolve jello in boiling water, add vinegar, grated onion and pepper. Chill until slightly
thickened. Fold in carrots and green pepper. Set until firm.
3\4 teaspoon salt
1 3\4 cup boiling water
2 tablespoons vinegar
2 teaspoons grated onions
Dash pepper
2\3 cup grated carrots
1\4 cup finely chopped green bell peppers
Dissolve jello in boiling water, add vinegar, grated onion and pepper. Chill until slightly
thickened. Fold in carrots and green pepper. Set until firm.
Pasta Salad
1
8-ounce package rainbow pasta or pasta of choice
Green onion
Radish
Carrot
Black olives
Celery
Broccoli
Other veggies of choice amount varies on what size you want the
Salad
Mix all veggies together and add Italian Dressing to taste. Chill
Green onion
Radish
Carrot
Black olives
Celery
Broccoli
Other veggies of choice amount varies on what size you want the
Salad
Mix all veggies together and add Italian Dressing to taste. Chill
Potato Salad
1
5-pound bag red potatoes only use 4 pounds
1 cup cubed carrots
1\2 small package frozen corn
1\2 small package frozen green peas
1 cup cheddar cheese cubed
1 cup olives cut in half
1\2 large red onion chopped
1\2 large red bell pepper chopped
1 cup mayonnaise
3\4 cup miracle whip
1 1\2 tablespoon Worcestershire sauce
Salt and pepper to taste
Cook potatoes and carrots until firm but soft. Drain, cut potatoes in cubes. Put in large bowl and add
frozen corn and peas. Toss. Add all other ingredients, mix well.
1 cup cubed carrots
1\2 small package frozen corn
1\2 small package frozen green peas
1 cup cheddar cheese cubed
1 cup olives cut in half
1\2 large red onion chopped
1\2 large red bell pepper chopped
1 cup mayonnaise
3\4 cup miracle whip
1 1\2 tablespoon Worcestershire sauce
Salt and pepper to taste
Cook potatoes and carrots until firm but soft. Drain, cut potatoes in cubes. Put in large bowl and add
frozen corn and peas. Toss. Add all other ingredients, mix well.
Pretzel Salad
2
cups crushed pretzels not fine
3 tablespoons sugar
3\4 cup butter melted
8 ounces cream cheese softened
1 small can crushed pineapple drained
1 9-ounce package cool whip
1 cup sugar
2 packages small strawberry jello
20 ounces package frozen strawberries in syrup
Add pretzels, sugar and butter together then press in 9 by 13 pan. Cook in oven at 350 about 10 to 15 min'.
cool. Mix cream cheese, sugar, pineapple, Whip until smooth, Add Cool Whip then pour into cooled crust.
Mix jello with 2 cups boiling water, add frozen berries. Let cool until the consistency of jelly. Pour
over cream cheese mixture. Refrigerate until set.
3 tablespoons sugar
3\4 cup butter melted
8 ounces cream cheese softened
1 small can crushed pineapple drained
1 9-ounce package cool whip
1 cup sugar
2 packages small strawberry jello
20 ounces package frozen strawberries in syrup
Add pretzels, sugar and butter together then press in 9 by 13 pan. Cook in oven at 350 about 10 to 15 min'.
cool. Mix cream cheese, sugar, pineapple, Whip until smooth, Add Cool Whip then pour into cooled crust.
Mix jello with 2 cups boiling water, add frozen berries. Let cool until the consistency of jelly. Pour
over cream cheese mixture. Refrigerate until set.
Raspberry-
Blueberry Jello Salad
Mix
Until well dissolved;
1 6-ounce box raspberry jello
2 cups boiling water
Add;
1 can blueberry pie filling
1 can drained crushed pineapple
Chill until set in 9-12 Pyrex dish.
Top with;
1\2 cup sour cream
1 8-ounce package cream cheese softened
1\2 cup sugar
Beat until smooth. Spread on jello. Refrigerate until served
1 6-ounce box raspberry jello
2 cups boiling water
Add;
1 can blueberry pie filling
1 can drained crushed pineapple
Chill until set in 9-12 Pyrex dish.
Top with;
1\2 cup sour cream
1 8-ounce package cream cheese softened
1\2 cup sugar
Beat until smooth. Spread on jello. Refrigerate until served
Raspberry
Salad
1
large package raspberry jello
2 cups boiling water
1 can cherry pie filling
1 can crushed pineapple with juice
2 8 oz packages cream cheese
1\2 cup sour cream
1\2 cup sugar
Dissolve jello in boiling water, add pie filling and pineapple. Put in 9 by 12 glass dish
and let set. Beat cream cheese, sour cream and sugar until smooth. When jello is set
spread on top.
2 cups boiling water
1 can cherry pie filling
1 can crushed pineapple with juice
2 8 oz packages cream cheese
1\2 cup sour cream
1\2 cup sugar
Dissolve jello in boiling water, add pie filling and pineapple. Put in 9 by 12 glass dish
and let set. Beat cream cheese, sour cream and sugar until smooth. When jello is set
spread on top.
Salad Dressing
Vivian Swapp
1\2 cup red wine vinegar
1\2 cup vegetable oil
12 teaspoons sugar
Garlic salt to taste
Put ingredients in shaker bottle and shake until all sugar is dissolved. Serve over lettuce, veggie.
salad
Salad Dressing
2
Siri Manwell
2\3 cup vegetable oil
1\3 cup red wine vinegar
2 teaspoons grey poupon mustard
seasoning of choice, garlic salt, Mrs. dash, salt and pepper to taste
Taste
Blend well and serve.
Sauerkraut
Salad
Aunt Mary Henrie
1 package lime jello
1 1\2 cup boiling water
1 small can sauerkraut rinsed and drained
2 tablespoons vinegar
1\2 teaspoon salt
1 tablespoon prepared mustard
3\4 cup chopped celery
3 to 4 sliced green onions
3 or 4 chopped radishes
Dissolve jello in boiling water. Mix vinegar, salt and mustard together until smooth, add
to jello. Then add Sauerkraut and vegetables. Set, may add salad dressing on top if
desired.
Set Cabbage
Salad
1
small package lime jello
1 cup miniature marshmallows
1 cup boiling water
1 cup crushed pineapple drained
1 cup cream whipped
1\2 cup salad dressing
2 cups shredded cabbage
1\2 cup chopped walnuts or pecans
Add boiling water to jello, dissolve then add marshmallows and stir until dissolved. Add
pineapple, Chill until slightly thickened. Add salad dressing to whipped cream, add to jello
then add cabbage and nuts. Set until firm.
1 cup miniature marshmallows
1 cup boiling water
1 cup crushed pineapple drained
1 cup cream whipped
1\2 cup salad dressing
2 cups shredded cabbage
1\2 cup chopped walnuts or pecans
Add boiling water to jello, dissolve then add marshmallows and stir until dissolved. Add
pineapple, Chill until slightly thickened. Add salad dressing to whipped cream, add to jello
then add cabbage and nuts. Set until firm.
Shell Shrimp
Salad
1
12-ounce package small shell macaroni cooked, cooled and drained
1 can 17 oz small early peas drained
3 cans medium shrimp rinsed and drained
1 can mushrooms rinsed and drained
1 cup finely chopped celery
2 tablespoons chopped pimiento rinsed
2 small cans sliced ripe olives
1\2 cup finely chopped onions
1 1\2 cup mayonnaise
1\2 cup milk
1 13-ounce jar seafood cocktail sauce Cross@Blackwell
1 teaspoon salt
1\2 teaspoon pepper
1\2 teaspoon onion powder
1\2 teaspoon celery salt
Mix first 8 ingredients together. Mix sauce ingredients in separate bowl until smooth.
Pour over macaroni mixture, stir gently. Let set at least 2 hours to blend flavors.
1 can 17 oz small early peas drained
3 cans medium shrimp rinsed and drained
1 can mushrooms rinsed and drained
1 cup finely chopped celery
2 tablespoons chopped pimiento rinsed
2 small cans sliced ripe olives
1\2 cup finely chopped onions
1 1\2 cup mayonnaise
1\2 cup milk
1 13-ounce jar seafood cocktail sauce Cross@Blackwell
1 teaspoon salt
1\2 teaspoon pepper
1\2 teaspoon onion powder
1\2 teaspoon celery salt
Mix first 8 ingredients together. Mix sauce ingredients in separate bowl until smooth.
Pour over macaroni mixture, stir gently. Let set at least 2 hours to blend flavors.
Sherii's
Cabbage Salad
1
large head cabbage sliced and chopped
1 bunch green onions chopped
3 chicken breasts cooked and cubed
2 packages ramen noodles broken
1\2 cup slivered almonds
1 cup brown sugar
1 cube butter
3 tablespoons soy sauce
1\3 cup vinegar
1\2 cup sugar
1\2 cup vegetable oil
Combine cabbage, onions and chicken set aside. Put ramen noodles and almonds in bowl, Put 1 cup
brown sugar and 1 cube melted butter and mix until well coated. Put in oven on middle shelf under
the broiler. Watch .to prevent burning. Lightly brown, remove and let cool then crumble.
Dressing: Blend soy sauce, vinegar, sugar and oil. Make sure it is well blended, pour over cabbage
onion and chicken breasts. Add nuts and noodles just before serving.
1 bunch green onions chopped
3 chicken breasts cooked and cubed
2 packages ramen noodles broken
1\2 cup slivered almonds
1 cup brown sugar
1 cube butter
3 tablespoons soy sauce
1\3 cup vinegar
1\2 cup sugar
1\2 cup vegetable oil
Combine cabbage, onions and chicken set aside. Put ramen noodles and almonds in bowl, Put 1 cup
brown sugar and 1 cube melted butter and mix until well coated. Put in oven on middle shelf under
the broiler. Watch .to prevent burning. Lightly brown, remove and let cool then crumble.
Dressing: Blend soy sauce, vinegar, sugar and oil. Make sure it is well blended, pour over cabbage
onion and chicken breasts. Add nuts and noodles just before serving.
Shrimp Salad
Grandma Rea Dodds
1 small package lemon jello
1 1\2 cup boiling water
1\2 teaspoon salt
1 tablespoon minced onions
1 tablespoon lemon juice
2 tablespoons chopped green bell peppers
2 cups chopped celery
1 can shrimp drained and rinsed
1 8-ounce jar pimento cheese
1\4 cup mayonnaise
1\2 cup whipped cream
Dissolve jello in boiling water. Add salt, minced onion and lemon juice. let set to syrup
stage then add green pepper, celery, and shrimp. Blend cheese, mayo. and whipped cream
until smooth, add to jello mixture and set until firm.
Shrimp Jello
Salad
1
package lemon jello
1 cup boiling water
1\4 cup salad dressing
1\4 cup mayonnaise
1\2 cup whipped cream
1 tablespoon grated onions
1 cup diced celery
1\2 green pepper diced
2 cans shrimp
Prepare jello with cup boiling water, cool and add other ingredients, Put in jello mold
set.
1 cup boiling water
1\4 cup salad dressing
1\4 cup mayonnaise
1\2 cup whipped cream
1 tablespoon grated onions
1 cup diced celery
1\2 green pepper diced
2 cans shrimp
Prepare jello with cup boiling water, cool and add other ingredients, Put in jello mold
set.
Spinach Salad
Cindy Peckson
16
oz spiral or bowtie pasta
2 cups shredded chicken
1\2 cup green onions
10 ounces baby spinach
1 cup cashew nuts
1\2 cup sunflower seeds roasted
1\4 cup sesame seeds
Dressing
1 cup canola oil
2\3 cup soy sauce
2\3 cup white vinegar
1\4 cup sugar + 2 Tablespoons
Dash pepper
Blend dressing ingredients in blender, set aside. Cook pasta. When cool. add dressing to pasta
Add chicken, sunflower seeds and chill overnight. When almost ready to serve salad, add onions
sesame seeds. Add spinach just minutes before serving. Sprinkle with parmesan cheese [optional].
2 cups shredded chicken
1\2 cup green onions
10 ounces baby spinach
1 cup cashew nuts
1\2 cup sunflower seeds roasted
1\4 cup sesame seeds
Dressing
1 cup canola oil
2\3 cup soy sauce
2\3 cup white vinegar
1\4 cup sugar + 2 Tablespoons
Dash pepper
Blend dressing ingredients in blender, set aside. Cook pasta. When cool. add dressing to pasta
Add chicken, sunflower seeds and chill overnight. When almost ready to serve salad, add onions
sesame seeds. Add spinach just minutes before serving. Sprinkle with parmesan cheese [optional].
Spinach
Strawberry Salad
1
package washed baby spinach
3 ribs celery diced
1 bunch green onions sliced thin
1-2 cups sliced strawberries
1 cup sugared pecans
1 cup sugar
6-8 ounces pecans
1\3-1\2 bottle Briannas poppy seed dressing
Put first four ingredients in bowl toss lightly. Add dressing and pecans just before serving.
To make sugared pecans, put sugar and pecans in a nonstick skillet, turn on heat
and melt together until sugar is melted and pecans are coated. Stir constantly to
prevent burning. Cool and break into pieces if necessary.
3 ribs celery diced
1 bunch green onions sliced thin
1-2 cups sliced strawberries
1 cup sugared pecans
1 cup sugar
6-8 ounces pecans
1\3-1\2 bottle Briannas poppy seed dressing
Put first four ingredients in bowl toss lightly. Add dressing and pecans just before serving.
To make sugared pecans, put sugar and pecans in a nonstick skillet, turn on heat
and melt together until sugar is melted and pecans are coated. Stir constantly to
prevent burning. Cool and break into pieces if necessary.
Spring Breeze
Fruit Salad
1
large can fruit cocktail
2 packages lime jello
1 3\4 cup boiling water
1\4 cup white wine vinegar
1\2 teaspoon celery seeds
1 cup dairy sour cream
1 teaspoon chopped chives add to sour cream
3\4 cup chopped, drained cucumbers
1 teaspoon salt
Drain fruit cocktail, saving 1 cup juice. Dissolve jello in boiling water, add 1\2 tea salt
vinegar and juice from fruit cocktail. Chill half of jello until it mounds on spoon, fold in
fruit and celery seed. Turn into mold. Chill until well set. Blend remaining jello with sour
cream and remaining salt. Set until it mounds on spoon, stir in cucumber. Turn into mold,
chill until set. Unmold and garnish with greens if desired.
2 packages lime jello
1 3\4 cup boiling water
1\4 cup white wine vinegar
1\2 teaspoon celery seeds
1 cup dairy sour cream
1 teaspoon chopped chives add to sour cream
3\4 cup chopped, drained cucumbers
1 teaspoon salt
Drain fruit cocktail, saving 1 cup juice. Dissolve jello in boiling water, add 1\2 tea salt
vinegar and juice from fruit cocktail. Chill half of jello until it mounds on spoon, fold in
fruit and celery seed. Turn into mold. Chill until well set. Blend remaining jello with sour
cream and remaining salt. Set until it mounds on spoon, stir in cucumber. Turn into mold,
chill until set. Unmold and garnish with greens if desired.
Spring Salad
Jean Jensen
1 small package lemon jello
1\2 cup boiling water
1\2 cup mayonnaise
1 8-ounce container cottage cheese drained
1 cup diced celery
1 cup grated carrots
1 tablespoon grated onions
Dissolve jello in boiling water, let cool. Add remaining ingredients, set until
firm, serve.
Tomato Aspic Salad
Florence
Romberger
2 small packages lemon jello
4 cups v8 vegetable juice Heat two cups to dissolve lemon jello
4 tablespoons lemon juice
2 teaspoons sugar
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
1 cup celery chopped small
3 tablespoons green onions chopped small
3 tablespoons green peppers chopped small
2 cans small deveined shrimp
Add all ingredients together and chill before serving.
For cake size salad 1 1/2 times this recipe
2 small packages lemon jello
4 cups v8 vegetable juice Heat two cups to dissolve lemon jello
4 tablespoons lemon juice
2 teaspoons sugar
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
1 cup celery chopped small
3 tablespoons green onions chopped small
3 tablespoons green peppers chopped small
2 cans small deveined shrimp
Add all ingredients together and chill before serving.
For cake size salad 1 1/2 times this recipe
Tomato Feta
Salad
5
mediums tomatoes thinly sliced
1 medium red onions thinly sliced
1 8-ounce package crumbled feta cheese
1 2 1/4-ounce can sliced ripe olives drained
1\2 cup olive oil
1\4 cup red wine vinegar
1 tablespoon dried oregano
On a serving platter, layer tomatoes and onions. Top with feta cheese [just use 6 oz] and olives.
In a jar with a tight fitting lid, combine the olive oil, red wine vinegar and oregano; shake well.
Drizzle over salad and serve with slotted spoon.
1 medium red onions thinly sliced
1 8-ounce package crumbled feta cheese
1 2 1/4-ounce can sliced ripe olives drained
1\2 cup olive oil
1\4 cup red wine vinegar
1 tablespoon dried oregano
On a serving platter, layer tomatoes and onions. Top with feta cheese [just use 6 oz] and olives.
In a jar with a tight fitting lid, combine the olive oil, red wine vinegar and oregano; shake well.
Drizzle over salad and serve with slotted spoon.
Tropical Fruit Salad
2
cups cubed chicken floured and seasoned with garlic, salt and pepper
1 cup chopped celery
1 cup mayonnaise
1\2 to 1 teaspoon curry powder
1 20-ounce can pineapple tidbits drained
2 firm bananas sliced
1 12-ounce bottle mandarin oranges drained
1\2 cup flaked coconut
Salad greens
Cashew nuts or peanuts
Mix celery, mayonnaise, curry powder, pineapple, bananas, oranges and cocoanut. Place on
salad greens, then add chicken and nuts and serve.
1 cup chopped celery
1 cup mayonnaise
1\2 to 1 teaspoon curry powder
1 20-ounce can pineapple tidbits drained
2 firm bananas sliced
1 12-ounce bottle mandarin oranges drained
1\2 cup flaked coconut
Salad greens
Cashew nuts or peanuts
Mix celery, mayonnaise, curry powder, pineapple, bananas, oranges and cocoanut. Place on
salad greens, then add chicken and nuts and serve.
Vegetable
Pasta Salad
1
package 16 oz curly pasta
1 tablespoon vegetable oil
1 jar 6 oz marinated artichoke hearts
1 cup Italian salad dressing
1 clove garlic minced
3 tablespoons cider vinegar
1 1\2 cup mayonnaise
Salt and pepper to taste
1\4 cup sliced green onions
1 small package frozen peas
15 cherry tomatoes halved
1\2 cup black olives pitted and halved
1 sweet red pepper diced
1 sweet yellow pepper diced
1 sweet green pepper diced
1 1\2 cup crumbled feta cheese
Salami sliced and quartered [optional
Cook pasta according to package directions, adding oil to the cooking water. Drain; rinse
with cold water and drain well. Put drained pasta in a large mixing bowl. Drain marinade
from artichoke hearts, pouring the marinade over pasta, add italian dressing and garlic to
pasta. Cut artichoke hearts into quarters; add to pasta, gently toss salad.
In a small bowl, combine vinegar and mayonnaise. Season to taste with salt and pepper.
Pour over pasta. Gently stir in the vegetables and feta cheese. Refrigerate over night
or at least several hours to allow the flavors to blend.
1 tablespoon vegetable oil
1 jar 6 oz marinated artichoke hearts
1 cup Italian salad dressing
1 clove garlic minced
3 tablespoons cider vinegar
1 1\2 cup mayonnaise
Salt and pepper to taste
1\4 cup sliced green onions
1 small package frozen peas
15 cherry tomatoes halved
1\2 cup black olives pitted and halved
1 sweet red pepper diced
1 sweet yellow pepper diced
1 sweet green pepper diced
1 1\2 cup crumbled feta cheese
Salami sliced and quartered [optional
Cook pasta according to package directions, adding oil to the cooking water. Drain; rinse
with cold water and drain well. Put drained pasta in a large mixing bowl. Drain marinade
from artichoke hearts, pouring the marinade over pasta, add italian dressing and garlic to
pasta. Cut artichoke hearts into quarters; add to pasta, gently toss salad.
In a small bowl, combine vinegar and mayonnaise. Season to taste with salt and pepper.
Pour over pasta. Gently stir in the vegetables and feta cheese. Refrigerate over night
or at least several hours to allow the flavors to blend.
Vinegar and
Oil Salad Dressing
Siri Manwill
2\3 cup vegetable oil
1\3 cup wine vinegar
2 teaspoons grey poupon mustard
Seasoning of choice, Mrs Dash, garlic salt, ect.
Salt and pepper to taste
Blend well and serve.
Vinegar and
Oil Salad Dressing
Vivian Swapp
1\2 cup red wine vinegar
1\2 cup vegetable oil
12 teaspoons sugar
Garlic salt to taste
Shake very well in a dressing bottle just before using.
1\2 cup red wine vinegar
1\2 cup vegetable oil
12 teaspoons sugar
Garlic salt to taste
Shake very well in a dressing bottle just before using.
Wheat Salad
4
cups cooked wheat
1 8-ounce package cream cheese softened
1 package cool whip 12 oz
1 15-16 ounce can crushed pineapple
2 packages instant vanilla pudding
3 tablespoons lemon juice
1\2 cup chopped walnuts or pecans
Soften cream cheese, stir in lemon juice and pineapple. Stir in instant pudding until
smooth. Fold in cool Whip, wheat and nuts.
1 8-ounce package cream cheese softened
1 package cool whip 12 oz
1 15-16 ounce can crushed pineapple
2 packages instant vanilla pudding
3 tablespoons lemon juice
1\2 cup chopped walnuts or pecans
Soften cream cheese, stir in lemon juice and pineapple. Stir in instant pudding until
smooth. Fold in cool Whip, wheat and nuts.
Asparagus
Casserole Bake
1
1\2 cup water
1 1\2 cup chicken broth
1 teaspoon salt
1 pound asparagus spears
1 tablespoon butter
3 cloves minced garlic
1 cup long grain rice uncooked
1\2 cup diced red bell peppers
1\2 cup grated parmesan cheese
Heat oven to 400*. Mix all ingredients, pour in 2 quart casserole and cover. Bake
for 20 minutes, stir and then bake for another 20 minutes or until rice is tender.
1 1\2 cup chicken broth
1 teaspoon salt
1 pound asparagus spears
1 tablespoon butter
3 cloves minced garlic
1 cup long grain rice uncooked
1\2 cup diced red bell peppers
1\2 cup grated parmesan cheese
Heat oven to 400*. Mix all ingredients, pour in 2 quart casserole and cover. Bake
for 20 minutes, stir and then bake for another 20 minutes or until rice is tender.
Asparagus
Milanese Style
1\2
or more asparagus spears
1 egg
1 egg white
1\2 cup flour
1\2 cup seasoned bread crumbs
1 lemon cut in small wedges
Cooking oil
Blanch asparagus in boiling water, one minute. Drain and plunge in cold water. Drain on paper towels
but do not dry, the spears should be a little moist so flour will cling to them. In a shallow bowl beat the
egg and egg white. Roll the spears one at a time in the flour. Dip them in the eggs then the crumbs. As
you coat them place them on a single layer on a baking sheet lined with wax paper. Refrigerate until a few
minutes before serving time. Cook in a large flat skillet in hot cooking oil [about 375*] Put on a platter
lined with paper towels then put in a preheated 200* oven until ready to serve. Sprinkle with lemon juice
when serving.
1 egg
1 egg white
1\2 cup flour
1\2 cup seasoned bread crumbs
1 lemon cut in small wedges
Cooking oil
Blanch asparagus in boiling water, one minute. Drain and plunge in cold water. Drain on paper towels
but do not dry, the spears should be a little moist so flour will cling to them. In a shallow bowl beat the
egg and egg white. Roll the spears one at a time in the flour. Dip them in the eggs then the crumbs. As
you coat them place them on a single layer on a baking sheet lined with wax paper. Refrigerate until a few
minutes before serving time. Cook in a large flat skillet in hot cooking oil [about 375*] Put on a platter
lined with paper towels then put in a preheated 200* oven until ready to serve. Sprinkle with lemon juice
when serving.
Baked Rice
1
cube butter
1 medium onions chopped
1 cup long grain rice
3 cups boiling water
3 teaspoons chicken bouillon or cubes
Put butter, onion and rice in skillet, stir and cook over medium heat about 10 minutes. Add rice to
water and bouillon in a casserole dish. Cover and bake in 325* oven for about 1 hour, or until
rice is tender.
1 medium onions chopped
1 cup long grain rice
3 cups boiling water
3 teaspoons chicken bouillon or cubes
Put butter, onion and rice in skillet, stir and cook over medium heat about 10 minutes. Add rice to
water and bouillon in a casserole dish. Cover and bake in 325* oven for about 1 hour, or until
rice is tender.
Batter for deep
frying
1\2
cup Original Bisquick
1\2 cup cornstarch
4 eggs enough to make thick enough batter to hold
1 teaspoon salt
Milk small amount
Blend until smooth, make sure vegetables are cold and dry before dipping for deep
frying. Also good for deep frying shrimp.
1\2 cup cornstarch
4 eggs enough to make thick enough batter to hold
1 teaspoon salt
Milk small amount
Blend until smooth, make sure vegetables are cold and dry before dipping for deep
frying. Also good for deep frying shrimp.
Cabbage Bake
2
tablespoons extra-virgin olive oil
2 smalls onions finely chopped
1 medium red bell peppers seeded and diced
1-1\2 pounds green cabbage cored and finely chopped, about 8 cups
Salt
1 small tomatoes or half of 14 oz can [about 1\2 heaping cup]
1 teaspoon paprika
2-3 italian plum tomatoes thinly sliced
Heat oven to 350*. Place rack on top third of oven. Oil a 2 quart baking dish. In a large nonstick skillet heat
1 tablespoon of oil over medium heat, add onion and bell pepper. Cook stirring until vegetables began to soften,
3 minutes. Add cabbage and about 1\2 tea salt. Stir together. Cover and reduce heat to low. Cook stirring
occasionally for 10-15 minutes or until the cabbage is tender and limp. Add 3 tablespoons of water, cover and
cook15 minutes until cabbage is thoroughly cooked and color has faded. Stir in chopped tomato, paprika and
pepper to taste. Remove from heat. Taste and add salt if needed.
Transfer mixture to prepared baking dish. Arrange sliced tomatoes on top, sprinkle with salt and pepper. Drizzle
remaining 1 tablespoon oil over mixture. Bake for 40-50 minutes or until some of the tomatoes and cabbage
are charred around the edges and tomato slices are shriveled. Serve hot or at room temperature.
2 smalls onions finely chopped
1 medium red bell peppers seeded and diced
1-1\2 pounds green cabbage cored and finely chopped, about 8 cups
Salt
1 small tomatoes or half of 14 oz can [about 1\2 heaping cup]
1 teaspoon paprika
2-3 italian plum tomatoes thinly sliced
Heat oven to 350*. Place rack on top third of oven. Oil a 2 quart baking dish. In a large nonstick skillet heat
1 tablespoon of oil over medium heat, add onion and bell pepper. Cook stirring until vegetables began to soften,
3 minutes. Add cabbage and about 1\2 tea salt. Stir together. Cover and reduce heat to low. Cook stirring
occasionally for 10-15 minutes or until the cabbage is tender and limp. Add 3 tablespoons of water, cover and
cook15 minutes until cabbage is thoroughly cooked and color has faded. Stir in chopped tomato, paprika and
pepper to taste. Remove from heat. Taste and add salt if needed.
Transfer mixture to prepared baking dish. Arrange sliced tomatoes on top, sprinkle with salt and pepper. Drizzle
remaining 1 tablespoon oil over mixture. Bake for 40-50 minutes or until some of the tomatoes and cabbage
are charred around the edges and tomato slices are shriveled. Serve hot or at room temperature.
Caramel Squash
1\2
square butter
1 pound brown sugar
1\2 tablespoon molasses
1\2 cup crushed pineapple well drained
Squash partly cooked
Put the first four ingredients in a sauce pan and cook until it reaches 200* .om candy themometer. Pour over squash
that has been put in a 9-13 inch casserole dish that has been greased. Bake in a 350* oven, covered for 40 minutes
1 pound brown sugar
1\2 tablespoon molasses
1\2 cup crushed pineapple well drained
Squash partly cooked
Put the first four ingredients in a sauce pan and cook until it reaches 200* .om candy themometer. Pour over squash
that has been put in a 9-13 inch casserole dish that has been greased. Bake in a 350* oven, covered for 40 minutes
Crisp Onion
Rings
2
large onions sliced in 1\4 inch slices
1\2 c flour
Batter;
1 cup buttermilk baking mix
1 cup water
Crumb mixture;
2 1\2 cup dry bread crumbs
2 tablespoons powered sage
1\2 teaspoon black pepper
1 teaspoon salt
Separate onion slices into rings and soak in cold water. Measure flour in plastic bag. Remove a
few slices of rings at a time shake in flour to coat. Remove from flour and dip into batter, remove and
allow excess to drip off. Place in crumbs, press crumbs into rings and fry in hot grease, turning once.
Place on paper towels to drain.
.
1\2 c flour
Batter;
1 cup buttermilk baking mix
1 cup water
Crumb mixture;
2 1\2 cup dry bread crumbs
2 tablespoons powered sage
1\2 teaspoon black pepper
1 teaspoon salt
Separate onion slices into rings and soak in cold water. Measure flour in plastic bag. Remove a
few slices of rings at a time shake in flour to coat. Remove from flour and dip into batter, remove and
allow excess to drip off. Place in crumbs, press crumbs into rings and fry in hot grease, turning once.
Place on paper towels to drain.
.
Deep Fried
Asparagus
1\2
cup cornstarch
3\4 cup flour
1 teaspoon salt
1\4 teaspoon white peppers
1\2 teaspoon baking soda
1\4 teaspoon celery salt
2 egg whites
2\3 cup cold flat beer
3 pounds asparagus spears
Peanut oil for frying
Mix all ingredients except asparagus and oil in a bowl and beat with a wire whip until smooth.
Dip asparagus in batter then fry in oil at least 2 inches deep, two minutes are until nicely brown.
Make sure asparagus is dry so the batter will stay better.
.
3\4 cup flour
1 teaspoon salt
1\4 teaspoon white peppers
1\2 teaspoon baking soda
1\4 teaspoon celery salt
2 egg whites
2\3 cup cold flat beer
3 pounds asparagus spears
Peanut oil for frying
Mix all ingredients except asparagus and oil in a bowl and beat with a wire whip until smooth.
Dip asparagus in batter then fry in oil at least 2 inches deep, two minutes are until nicely brown.
Make sure asparagus is dry so the batter will stay better.
.
Deep Fried
Vegetables
1
1\4 cup flour
1 teaspoon salt
2 tablespoons shortening
2 eggs lightly beaten
1 cup milk
Sift flour and salt. Cut in shortening until fine crumbs are formed. Add eggs and milk. Beat until smooth.
Dip vegetables in batter, cook in hot fat until golden brown. Onions, egg plants, zucchini, parsnips.
Other vegetables of choice. If using parsnips, they must be cooked mashed and made into balls.
1 teaspoon salt
2 tablespoons shortening
2 eggs lightly beaten
1 cup milk
Sift flour and salt. Cut in shortening until fine crumbs are formed. Add eggs and milk. Beat until smooth.
Dip vegetables in batter, cook in hot fat until golden brown. Onions, egg plants, zucchini, parsnips.
Other vegetables of choice. If using parsnips, they must be cooked mashed and made into balls.
Eggplant
Parmigiana
1\4
cup kosher salt + 1 teaspoon
1 large firm eggplant
3 large eggs
1 teaspoon fresh ground pepper
4 cups Italian seasoned bread crumbs
1\2-1 cup olive oil
1 cup mozzarella cheese shredded
2 cups prepared marinara sauce warm
Preheat the oven to 350*. Fill a large bowl with warm water and stir the salt until it
dissolves. Slice the eggplant in 1\4 inch slices. Add the slices to the water and stand
for one hour. Making sure they are completely submerged. Remove from the salt bath
shake off excess water. In a shallow dish, whisk the eggs add the 1 tea salt and some
pepper, to make a egg bath. Spread the bread crumbs in another shallow dish. Dip the
eggplant slices in the egg wash then the bread crumbs, make sure all sides are covered.
Line a large baking sheet with paper towels, . Lightly coat a large frying pan with olive oil
and heat over medium high heat. Add some eggplant slices to the pan. cook until translucent
about five minutes. Turn over and cook 2-3 minutes longer. Place on paper towles to drain.
Serve with sauce and cheese.
1 large firm eggplant
3 large eggs
1 teaspoon fresh ground pepper
4 cups Italian seasoned bread crumbs
1\2-1 cup olive oil
1 cup mozzarella cheese shredded
2 cups prepared marinara sauce warm
Preheat the oven to 350*. Fill a large bowl with warm water and stir the salt until it
dissolves. Slice the eggplant in 1\4 inch slices. Add the slices to the water and stand
for one hour. Making sure they are completely submerged. Remove from the salt bath
shake off excess water. In a shallow dish, whisk the eggs add the 1 tea salt and some
pepper, to make a egg bath. Spread the bread crumbs in another shallow dish. Dip the
eggplant slices in the egg wash then the bread crumbs, make sure all sides are covered.
Line a large baking sheet with paper towels, . Lightly coat a large frying pan with olive oil
and heat over medium high heat. Add some eggplant slices to the pan. cook until translucent
about five minutes. Turn over and cook 2-3 minutes longer. Place on paper towles to drain.
Serve with sauce and cheese.
Fried Rice
1
cup uncooked rice
1 cup onions chopped fine
1 cup carrots chopped fine
5 tablespoons butter
2\3 cup sliced fine green onions
3 tablespoons sesame seeds
5 eggs
2 1\2 to 3 tablespoons soy sauce
Salt and pepper to taste
Cook rice and set aside. Cook onions and carrots in 1\2 of butter until translucent, set aside. Put
rest of butter in skillet and scramble eggs until done, do not over cook. Combine all ingredients, add soy
sauce then salt and pepper to taste. Can add meat to make main meal. Serve with snow peas and fruit.
1 cup onions chopped fine
1 cup carrots chopped fine
5 tablespoons butter
2\3 cup sliced fine green onions
3 tablespoons sesame seeds
5 eggs
2 1\2 to 3 tablespoons soy sauce
Salt and pepper to taste
Cook rice and set aside. Cook onions and carrots in 1\2 of butter until translucent, set aside. Put
rest of butter in skillet and scramble eggs until done, do not over cook. Combine all ingredients, add soy
sauce then salt and pepper to taste. Can add meat to make main meal. Serve with snow peas and fruit.
Ham Fried Rice
3
cups cooked rice
6 minced green onions
3 slightly beaten eggs
1 1\2 cup chopped ham
3 teaspoons oils
1 teaspoon sugar
Salt and pepper to taste
Soy sauce
Pour oil in large skillet. Salt and pepper eggs and scramble. Mash eggs into small pieces.
turn heat to very low, add rice, ham, onions and sugar. Stir in enough soy sauce until
light brown color. Heat and serve.
6 minced green onions
3 slightly beaten eggs
1 1\2 cup chopped ham
3 teaspoons oils
1 teaspoon sugar
Salt and pepper to taste
Soy sauce
Pour oil in large skillet. Salt and pepper eggs and scramble. Mash eggs into small pieces.
turn heat to very low, add rice, ham, onions and sugar. Stir in enough soy sauce until
light brown color. Heat and serve.
Harvest Beets
3
cups cooked sliced or diced beets
1 tablespoon cornstarch
1\2 cup sugar
1\2 cup cider vinegar
1\2 cup liquid from beets
3\4 teaspoon salt
Blend cornstarch with all liquid and salt until slightly thickened. Add beets and
heat through..
1 tablespoon cornstarch
1\2 cup sugar
1\2 cup cider vinegar
1\2 cup liquid from beets
3\4 teaspoon salt
Blend cornstarch with all liquid and salt until slightly thickened. Add beets and
heat through..
Hash Brown
Potato Casserole
1\2
cup melted butter
2 cans cream of chicken soup
1 cup grated cheddar cheese
1 tablespoon dried onions
1 cup sour cream
1- 2-pound package frozen hash brown potatoes
Mix melted butter, soup, onion and sour cram. In a large bowl, mix hash browns and soup
mixture. Add cheese and mix well. Put in a baking pan, sprayed with PAM. Top with bread
crumbs. Bake in 350* oven for 1 hour.
2 cans cream of chicken soup
1 cup grated cheddar cheese
1 tablespoon dried onions
1 cup sour cream
1- 2-pound package frozen hash brown potatoes
Mix melted butter, soup, onion and sour cram. In a large bowl, mix hash browns and soup
mixture. Add cheese and mix well. Put in a baking pan, sprayed with PAM. Top with bread
crumbs. Bake in 350* oven for 1 hour.
Jazzy Green Beans
2
cans green beans
1 can white corn
1 can cream of mushroom soup
1\2 cup dried or fresh onions
2 cups shredded cheddar cheese
Salt to taste
Black pepper to taste
1 (6-ounce) can French-fried onions
Garlic powder to taste
Preheat oven to 350*. In a large bowl combine green beans, corn, mushroom soup, cheese
salt pepper and garlic powder. Transfer to a greased 2 quart casserole dish. Bake for 30
minutes, or until bubbly. Sprinkle french-fried onions on top and bake for a few minutes more
until onions are browned.
1 can white corn
1 can cream of mushroom soup
1\2 cup dried or fresh onions
2 cups shredded cheddar cheese
Salt to taste
Black pepper to taste
1 (6-ounce) can French-fried onions
Garlic powder to taste
Preheat oven to 350*. In a large bowl combine green beans, corn, mushroom soup, cheese
salt pepper and garlic powder. Transfer to a greased 2 quart casserole dish. Bake for 30
minutes, or until bubbly. Sprinkle french-fried onions on top and bake for a few minutes more
until onions are browned.
Potato Cheese
Casserole
2
pounds potatoes
1 1\2 cup sour cream
1 1\2 cup shredded swiss cheese divided
1 medium carrots peeled and shredded
1\2 cup onions minced
2 tablespoons minced parsley
1 teaspoon salt
1\2 teaspoon dill seeds
1\8 teaspoon pepper
Paprika
Cook potatoes until tender in jackets, peel and shred. Combine potatoes with sour cream, 1 cup of cheese and
remaining ingredients, except paprika. Put in a 1 1\2 quart buttered casserole, top with remaining cheese and
paprika. Bake at 350* oven 30-40 minutes are until heated through.
1 1\2 cup sour cream
1 1\2 cup shredded swiss cheese divided
1 medium carrots peeled and shredded
1\2 cup onions minced
2 tablespoons minced parsley
1 teaspoon salt
1\2 teaspoon dill seeds
1\8 teaspoon pepper
Paprika
Cook potatoes until tender in jackets, peel and shred. Combine potatoes with sour cream, 1 cup of cheese and
remaining ingredients, except paprika. Put in a 1 1\2 quart buttered casserole, top with remaining cheese and
paprika. Bake at 350* oven 30-40 minutes are until heated through.
Refried Beans
Shirley Tyler
Salt to taste
3 cups pinto beans
9 cups water
2 teaspoons onion powder
2\3 cup bacon drippings
1 teaspoon garlic
Boil beans, water and garlic powder until beans are very soft. Add bacon drippings and garlic. then mash, mash, mash. salt
to taste.
Salt to taste
3 cups pinto beans
9 cups water
2 teaspoons onion powder
2\3 cup bacon drippings
1 teaspoon garlic
Boil beans, water and garlic powder until beans are very soft. Add bacon drippings and garlic. then mash, mash, mash. salt
to taste.
Scalloped
Potato AuGratin
Mrs Allen
6 potatoes cooked, cooled and peeled
1\4 cup chopped onions
1\4 cup melted butter
1.5 cups generous, grated med sharp cheese
1 can cream of chicken soup or mushroom
1 cup sour cream
Slice potatoes, mix with rest of ingredients. Place in greased casserole dish. Top with crushed
potato chips or bread crumbs. Bake in 350* oven for 40 minutes or until they start to bubble.
6 potatoes cooked, cooled and peeled
1\4 cup chopped onions
1\4 cup melted butter
1.5 cups generous, grated med sharp cheese
1 can cream of chicken soup or mushroom
1 cup sour cream
Slice potatoes, mix with rest of ingredients. Place in greased casserole dish. Top with crushed
potato chips or bread crumbs. Bake in 350* oven for 40 minutes or until they start to bubble.
Scalloped
Potatoes
3
tablespoons butter
2 tablespoons flour
1\2 teaspoon salt
1\4 teaspoon pepper
3 cups milk
4 cups thinly sliced potatoes
2 tablespoons minced onions
Place butter in 2 quart baking dish, melt in microwave and blend in flour, seasoning and milk. Cook
in microwave oven 8-10 minutes stirring often. Add potatoes and onion. Cook 17-19 more minutes
Stir two or three times. Set about 5 minutes before eating. Cooking time may require more time in
higher altitudes.
2 tablespoons flour
1\2 teaspoon salt
1\4 teaspoon pepper
3 cups milk
4 cups thinly sliced potatoes
2 tablespoons minced onions
Place butter in 2 quart baking dish, melt in microwave and blend in flour, seasoning and milk. Cook
in microwave oven 8-10 minutes stirring often. Add potatoes and onion. Cook 17-19 more minutes
Stir two or three times. Set about 5 minutes before eating. Cooking time may require more time in
higher altitudes.
Squash
Casserole
6
cups yellow squash
1\4 cup chopped onions
1 can cream of chicken soup
1 cup shredded carrots
1 8-ounce package stove top dressing
1\2 cup butter
1 cup sour cream
In a saucepan, cook squash and onions in boiling water 5 minutes, drain. Combine soup and sour
cream, stir in carrots then fold in squash and onions. Combine stuffing mix and butter. Spread half
in bottom of 8-12 baking dish. Spoon vegetable mixture on top. Sprinkle rest of dressing mix on top.
Bake at 350* 25-30 minutes.
1\4 cup chopped onions
1 can cream of chicken soup
1 cup shredded carrots
1 8-ounce package stove top dressing
1\2 cup butter
1 cup sour cream
In a saucepan, cook squash and onions in boiling water 5 minutes, drain. Combine soup and sour
cream, stir in carrots then fold in squash and onions. Combine stuffing mix and butter. Spread half
in bottom of 8-12 baking dish. Spoon vegetable mixture on top. Sprinkle rest of dressing mix on top.
Bake at 350* 25-30 minutes.
Sweet Potato
or Yam Casserole
Mamie Hatch
4 cups sweet potatoes or yams mashed
1 cup sugar
2 eggs
1\2 cup milk
1 teaspoon vanilla extract
1\2 stick butter
Topping;
1 cup brown sugar
1\3 cup flour
1\2 stick butter
1 cup chopped walnuts or pecans
Combine first six ingredients and pour in casserole dish.
Combine topping ingredients and sprinkle on top. Bake in 350* oven 30-40 minutes
.
4 cups sweet potatoes or yams mashed
1 cup sugar
2 eggs
1\2 cup milk
1 teaspoon vanilla extract
1\2 stick butter
Topping;
1 cup brown sugar
1\3 cup flour
1\2 stick butter
1 cup chopped walnuts or pecans
Combine first six ingredients and pour in casserole dish.
Combine topping ingredients and sprinkle on top. Bake in 350* oven 30-40 minutes
.
Thin Batter
For Deep Frying
1
cup flour
1 teaspoon baking powder
1 teaspoon salt
1 egg beaten
1 cup beer or milk
1\4 cup salad oil
Mix until smooth, make sure vegetables are dry before dipping, for deep frying.
.
1 teaspoon baking powder
1 teaspoon salt
1 egg beaten
1 cup beer or milk
1\4 cup salad oil
Mix until smooth, make sure vegetables are dry before dipping, for deep frying.
.
Twice Baked
Potatoes
8
medium baking potatoes
2 tablespoons butter
1 cup sour cream
2 1\2 cup sharp cheddar cheese shredded divided
1\2 cup heavy cream
1\2 cup milk
Salt and pepper to taste
4 strips bacon cooked and diced
5 green onions finely chopped
Pierce potatoes with a fork, wrap in foil and bake at 400* oven for about 1 hour or until soft. Cool about
10 minutes. Slice off about 1\3 of each potato lengthwise. Hollow skins with a spoon, leaving about
1\4 inch shell. In a bowl, combine potato interior, butter, sour cream, 1\2 cup cheese, heavy cream
milk, salt and pepper. Mash until smooth. Stir in bacon and onions. Fill each potato skin with potato
mixture and put remaining cheese on top. Bake at 350* for 15 or more minutes are they are hot and cheese
has melted.
2 tablespoons butter
1 cup sour cream
2 1\2 cup sharp cheddar cheese shredded divided
1\2 cup heavy cream
1\2 cup milk
Salt and pepper to taste
4 strips bacon cooked and diced
5 green onions finely chopped
Pierce potatoes with a fork, wrap in foil and bake at 400* oven for about 1 hour or until soft. Cool about
10 minutes. Slice off about 1\3 of each potato lengthwise. Hollow skins with a spoon, leaving about
1\4 inch shell. In a bowl, combine potato interior, butter, sour cream, 1\2 cup cheese, heavy cream
milk, salt and pepper. Mash until smooth. Stir in bacon and onions. Fill each potato skin with potato
mixture and put remaining cheese on top. Bake at 350* for 15 or more minutes are they are hot and cheese
has melted.
Broccoli Soup
1
small onions cut fine
1 stalk celery cut fine
1\4 cube butter
1 bunch broccoli
1\4 cup flour
2 cans chicken broth
1 pint half-and-half
Grated cheddar cheese
Sauté onion and celery in butter until almost done. Cook broccoli in, small amount of juice, put in blender
and blend. Add flour to onions and celery.. cook until it bubbles. Add the chicken broth. Cook until it boils.
Add blended broccoli and the half and half. Bring to simmer but do not boil. Season with salt a pinch of
pepper and a dash of nutmeg. Serve and top with cheddar cheese.
Buttermilk Squash Soup
1 stalk celery cut fine
1\4 cube butter
1 bunch broccoli
1\4 cup flour
2 cans chicken broth
1 pint half-and-half
Grated cheddar cheese
Sauté onion and celery in butter until almost done. Cook broccoli in, small amount of juice, put in blender
and blend. Add flour to onions and celery.. cook until it bubbles. Add the chicken broth. Cook until it boils.
Add blended broccoli and the half and half. Bring to simmer but do not boil. Season with salt a pinch of
pepper and a dash of nutmeg. Serve and top with cheddar cheese.
Buttermilk Squash Soup
1
large onion
2-3 stalks celery
1 green bell pepper
1 red bell pepper
Small jalapeño pepper
2-3 carrots
1 large butternut squash
2-3 sweet apples
4 cups chicken broth
1\2 cup water
2 tablespoons Saco cultured buttermilk blend
Salt and pepper to taste
Cut up all veggies and apple in small chunks. In a large stew pot, place 1\4 cup butter, add all veggies
except squash. Cook on medium heat until onions are clear. Add squash and apples. Simmer 2 minutes.
Season with salt and pepper. Add chicken broth. Mix water with cultured buttermilk blend then add to soup
simmer for 30 minutes until tender. Blend soup in blender. Heat. Serve with sour cream.
2-3 stalks celery
1 green bell pepper
1 red bell pepper
Small jalapeño pepper
2-3 carrots
1 large butternut squash
2-3 sweet apples
4 cups chicken broth
1\2 cup water
2 tablespoons Saco cultured buttermilk blend
Salt and pepper to taste
Cut up all veggies and apple in small chunks. In a large stew pot, place 1\4 cup butter, add all veggies
except squash. Cook on medium heat until onions are clear. Add squash and apples. Simmer 2 minutes.
Season with salt and pepper. Add chicken broth. Mix water with cultured buttermilk blend then add to soup
simmer for 30 minutes until tender. Blend soup in blender. Heat. Serve with sour cream.
Canadian
Cheese Soup
1
pound cheddar cheese grated
3 tablespoons cornstarch
3 cups water
1 teaspoon salt
Pinch salt
1 dash garlic powder
1\4 teaspoon pepper
1-2 tablespoons butter
1 teaspoon Worcestershire sauce
3\4 cup diced cauliflower
1 cup sliced mushrooms
1\2 cup finely chopped carrots
1 cup finely chopped onions
3\4 cup chopped bacon cooked crisp,[ham may be used]
2 cups half-and-half
Mix grated cheese with cornstarch. Heat water to boiling in a large kettle, add cheese
mixture, stirring continually until smooth. Add salt, pepper, Worcestershire sauce and
garlic powder. Melt butter, sauté vegetables 4-5 minutes. Add to cheese mixture. Stir
in bacon or ham. Add half-and-half. Heat, do not boil. Serve.
3 tablespoons cornstarch
3 cups water
1 teaspoon salt
Pinch salt
1 dash garlic powder
1\4 teaspoon pepper
1-2 tablespoons butter
1 teaspoon Worcestershire sauce
3\4 cup diced cauliflower
1 cup sliced mushrooms
1\2 cup finely chopped carrots
1 cup finely chopped onions
3\4 cup chopped bacon cooked crisp,[ham may be used]
2 cups half-and-half
Mix grated cheese with cornstarch. Heat water to boiling in a large kettle, add cheese
mixture, stirring continually until smooth. Add salt, pepper, Worcestershire sauce and
garlic powder. Melt butter, sauté vegetables 4-5 minutes. Add to cheese mixture. Stir
in bacon or ham. Add half-and-half. Heat, do not boil. Serve.
.
Cauliflower
and White Cheddar Soup
2
small head of cauliflower
Salt to taste
2 tablespoons unsalted butter
1 chopped onion
1 clove garlic minced
1 pinch ground nutmeg
4 cups vegetable broth
1 1\2 cup milk
2 cups shredded white chedder cheese
Freshly ground black pepper
Cut the cauliflower head into florets. Fill a large saucepan 3\4 with water lightly, salt the water.
bring water to boil. Add half the cauliflower florets’ boil until tender. Drain well.
Melt butter in a 4 quart saucepan over medium heat. Sauté the onions and garlic until the onion
is tender' Pour in the vegetable broth and unboiled cauliflower. Mix in nutmeg and bring to a boil.
Cook until tender. Remove from heat and let cool.
Use an electric blender and blend the soup onion cauliflower mixture until smooth [blend mixture
2 cups at a time]. Place mixture in a 4 quart soup pot and heat over medium=low heat. Pour milk
into the pot and stir well. When it is simmering, mix in the cooked florets and 1 1\2 cups of the
cheese. Stir until the cheese has melted and the soup has thickened. Serve hot. seasoned with
sprinkles of cheese and black pepper to taste.
Salt to taste
2 tablespoons unsalted butter
1 chopped onion
1 clove garlic minced
1 pinch ground nutmeg
4 cups vegetable broth
1 1\2 cup milk
2 cups shredded white chedder cheese
Freshly ground black pepper
Cut the cauliflower head into florets. Fill a large saucepan 3\4 with water lightly, salt the water.
bring water to boil. Add half the cauliflower florets’ boil until tender. Drain well.
Melt butter in a 4 quart saucepan over medium heat. Sauté the onions and garlic until the onion
is tender' Pour in the vegetable broth and unboiled cauliflower. Mix in nutmeg and bring to a boil.
Cook until tender. Remove from heat and let cool.
Use an electric blender and blend the soup onion cauliflower mixture until smooth [blend mixture
2 cups at a time]. Place mixture in a 4 quart soup pot and heat over medium=low heat. Pour milk
into the pot and stir well. When it is simmering, mix in the cooked florets and 1 1\2 cups of the
cheese. Stir until the cheese has melted and the soup has thickened. Serve hot. seasoned with
sprinkles of cheese and black pepper to taste.
Cheese and
Potato Soup
4
mediums diced potatoes
1 large onion chopped
1 quart water
1\4 cup butter or margarine
3 tablespoons flour
1\2 cup milk
1 1\2 cup 6 oz sharp cheddar cheese shredded
1 teaspoon salt
1\4 teaspoon seasoned salt
. teaspoon paprika
1\8 teaspoon pepper
Chives chopped
Combine, potatoes, onion and water in heavy saucepan. Bring to a boil reduce heat and
simmer about 20 minutes or until tender. In a skillet melt butter, add flour, cook and stir
until mixture bubbles. Remove from heat and whisk in milk, return to heat and cook and stir
until mixture thickens. Stir slowly into potato mixture. Add cheese and seasoning, adjust
seasoning if needed. Serve with chopped chives sprinkled on top.
1 large onion chopped
1 quart water
1\4 cup butter or margarine
3 tablespoons flour
1\2 cup milk
1 1\2 cup 6 oz sharp cheddar cheese shredded
1 teaspoon salt
1\4 teaspoon seasoned salt
. teaspoon paprika
1\8 teaspoon pepper
Chives chopped
Combine, potatoes, onion and water in heavy saucepan. Bring to a boil reduce heat and
simmer about 20 minutes or until tender. In a skillet melt butter, add flour, cook and stir
until mixture bubbles. Remove from heat and whisk in milk, return to heat and cook and stir
until mixture thickens. Stir slowly into potato mixture. Add cheese and seasoning, adjust
seasoning if needed. Serve with chopped chives sprinkled on top.
Chicken &
Dumplings
Grandma Rea
Dodds
1 boiling chicken
1 large onion
Salt and pepper to taste
1-2 carrots grated
2 cups milk
2 cups flour
2 tablespoons butter
2 tablespoons sugar
1 teaspoon salt
4 eggs
Boil chicken until tender. with vegetables.
Dumplings; Put milk in saucepan with butter, salt and sugar. Bring to a boil. Add sifted flour
all at once until it pulls away from the pan and forms a ball. Cool 5 minutes. put in food prosser and
add eggs one at a time until mixture is smooth with no lumps. Remove chicken from soup, bring
soup to a good boil and add dumplings with a teaspoon one at a time. This will have to be done
in two or three batches. Put lid on stock pot and boil dumplings until light and fluffy. Serve over
mashed potatoes or plain. Serve with cooked chicken.
1 boiling chicken
1 large onion
Salt and pepper to taste
1-2 carrots grated
2 cups milk
2 cups flour
2 tablespoons butter
2 tablespoons sugar
1 teaspoon salt
4 eggs
Boil chicken until tender. with vegetables.
Dumplings; Put milk in saucepan with butter, salt and sugar. Bring to a boil. Add sifted flour
all at once until it pulls away from the pan and forms a ball. Cool 5 minutes. put in food prosser and
add eggs one at a time until mixture is smooth with no lumps. Remove chicken from soup, bring
soup to a good boil and add dumplings with a teaspoon one at a time. This will have to be done
in two or three batches. Put lid on stock pot and boil dumplings until light and fluffy. Serve over
mashed potatoes or plain. Serve with cooked chicken.
Clam Chowder
1
cup finely chopped onions
1 cup finely chopped celery
2 finely chopped potatoes quite large
2 cans 6 1\2 oz clams or 1 pound
3\4 cup butter
3\4 cup flour
1 quart half-and-half
1 1\2 teaspoon salt
1\8 teaspoon pepper
2 tablespoons red wine vinegar
Drain clams reserving juice. Put vegetables in saucepan, pour clam juice over vegetables and add enough
water to barely cover vegetables. Simmer over medium heat until vegetables are tender.
Add flour to half and half and blend with wire whip until very smooth, this is very important.
Add vinegar to vegetables. Add half and half mixture to undrained vegetables and clams. Add butter
Heat. serve with salt and pepper to taste.
1 cup finely chopped celery
2 finely chopped potatoes quite large
2 cans 6 1\2 oz clams or 1 pound
3\4 cup butter
3\4 cup flour
1 quart half-and-half
1 1\2 teaspoon salt
1\8 teaspoon pepper
2 tablespoons red wine vinegar
Drain clams reserving juice. Put vegetables in saucepan, pour clam juice over vegetables and add enough
water to barely cover vegetables. Simmer over medium heat until vegetables are tender.
Add flour to half and half and blend with wire whip until very smooth, this is very important.
Add vinegar to vegetables. Add half and half mixture to undrained vegetables and clams. Add butter
Heat. serve with salt and pepper to taste.
.
Corn Chowder
1\2
pound bacon cut in one inch pieces
1 cup chopped onions
1 cup chopped celery
1 4-ounce can chopped green chilies
2 tablespoons rounded flour
1 can whole kernel corn
3 cups milk
1\2 teaspoon cumin
Mozzarella cheese
Cook bacon until crisp drain and reserve 3 tablespoons grease. To the grease in skillet
add onion, celery and chilies. Cook until clear then add the flour salt and pepper to taste.
Add drained corn and milk. Stir until it begins to thicken, add cumin. To serve
put in bowl and grate cheese over then crumbled bacon.
1 cup chopped onions
1 cup chopped celery
1 4-ounce can chopped green chilies
2 tablespoons rounded flour
1 can whole kernel corn
3 cups milk
1\2 teaspoon cumin
Mozzarella cheese
Cook bacon until crisp drain and reserve 3 tablespoons grease. To the grease in skillet
add onion, celery and chilies. Cook until clear then add the flour salt and pepper to taste.
Add drained corn and milk. Stir until it begins to thicken, add cumin. To serve
put in bowl and grate cheese over then crumbled bacon.
Cream Cheese
Potato Soup
6
cups water
6 teaspoons chicken bouillon granules
2 8-ounce packages cream cheese
1 20-ounce package frozen cubed hash browns
1 1\2 cup fully cooked cubed ham
1\2 cup chopped onions
1 teaspoon garlic powder
1 teaspoon dill weed
In a dutch oven, combine water and bouillon. Add cream cheese and stir until melted. Stir in remaining
6 teaspoons chicken bouillon granules
2 8-ounce packages cream cheese
1 20-ounce package frozen cubed hash browns
1 1\2 cup fully cooked cubed ham
1\2 cup chopped onions
1 teaspoon garlic powder
1 teaspoon dill weed
In a dutch oven, combine water and bouillon. Add cream cheese and stir until melted. Stir in remaining
Ingredients and
simmer 18 to 20 minutes, until potatoes are tender.
Creamy
Mushroom Soup
3
cups chicken broth
2 1\2 cup fresh mushrooms
2 cups beef broth
1\4 cup diced onions
1\2 teaspoon thyme
1\4 cup butter
1\4 cup flour
1 cup half-and-half
Combine broths, mushrooms, onion, water and thyme. Simmer 20 minutes. Add butter.
Combine flour with water to make a paste. Whisk into soup. Simmer 10 minutes, stirring
Remove from heat. Stir in half and half. Serve
2 1\2 cup fresh mushrooms
2 cups beef broth
1\4 cup diced onions
1\2 teaspoon thyme
1\4 cup butter
1\4 cup flour
1 cup half-and-half
Combine broths, mushrooms, onion, water and thyme. Simmer 20 minutes. Add butter.
Combine flour with water to make a paste. Whisk into soup. Simmer 10 minutes, stirring
Remove from heat. Stir in half and half. Serve
Easy Chicken
Noodle Soup
2-4
cans chicken broth
2 cups water
20 baby carrots cut in chunks
2 stalks celery chopped
1\2 medium onions chopped
2 potatoes peeled and chopped
2 chicken breasts cut up
2 bay leaves
1\2 cube chicken bouillon or granules
1-2 cups noodles
Salt and pepper to taste
Put all ingredients in large stock pot except noodles. Boil until chicken is done and vegetables are almost
tender. Add noodles, boil until they are tender then serve
2 cups water
20 baby carrots cut in chunks
2 stalks celery chopped
1\2 medium onions chopped
2 potatoes peeled and chopped
2 chicken breasts cut up
2 bay leaves
1\2 cube chicken bouillon or granules
1-2 cups noodles
Salt and pepper to taste
Put all ingredients in large stock pot except noodles. Boil until chicken is done and vegetables are almost
tender. Add noodles, boil until they are tender then serve
Egg Drop Soup
1
6-ounce can mushroom pieces drained
4 cups chicken broth
1 tablespoon cornstarch
1\4 cup chopped green onions
1\4 cup water chestnuts chopped
Dash white peppers
1 teaspoon vegetable oil
1 egg beaten
Remove and save mushroom liquid. Combine mushrooms and chicken broth in large
saucepan. Simmer 2-5 minutes. Add cornstarch to mushroom liquid, stir until dissolved.
Add to soup, stir 1 minute. Add chopped onions and water chestnuts. Sprinkle with
white pepper. Take pan off burner and slowly add beaten egg to soup. Do not stir.
Serve at once.
4 cups chicken broth
1 tablespoon cornstarch
1\4 cup chopped green onions
1\4 cup water chestnuts chopped
Dash white peppers
1 teaspoon vegetable oil
1 egg beaten
Remove and save mushroom liquid. Combine mushrooms and chicken broth in large
saucepan. Simmer 2-5 minutes. Add cornstarch to mushroom liquid, stir until dissolved.
Add to soup, stir 1 minute. Add chopped onions and water chestnuts. Sprinkle with
white pepper. Take pan off burner and slowly add beaten egg to soup. Do not stir.
Serve at once.
Hamburger Soup
1
1\2 pound lean ground beef
2 large onions chopped
2 tablespoons chopped green bell peppers
2 stalks diced celery
2 large potatoes cut up
3 cups sliced carrots
1 can 16 0z tomatoes
1 quart water
1\2 teaspoon cumin
1\4 cup barley
2 bay leaves
1 1\2 teaspoon sugar
2 cloves minced garlic
2 tablespoons parsley
2 tablespoons Worcestershire sauce
1 tablespoon salt
1\2 teaspoon oregano
1\4 teaspoon pepper
1 cup tomato juice
1\2 teaspoon bon-appétit
1\2 to 1 teaspoon allspice
Brown beef then add all other ingredients and cook until vegetables are tender.
2 large onions chopped
2 tablespoons chopped green bell peppers
2 stalks diced celery
2 large potatoes cut up
3 cups sliced carrots
1 can 16 0z tomatoes
1 quart water
1\2 teaspoon cumin
1\4 cup barley
2 bay leaves
1 1\2 teaspoon sugar
2 cloves minced garlic
2 tablespoons parsley
2 tablespoons Worcestershire sauce
1 tablespoon salt
1\2 teaspoon oregano
1\4 teaspoon pepper
1 cup tomato juice
1\2 teaspoon bon-appétit
1\2 to 1 teaspoon allspice
Brown beef then add all other ingredients and cook until vegetables are tender.
Hamburger Soup
Number Two
Shirley Tyler
4 cups water
4 cubes beef bouillon
4-5 potatoes peeled and cubed
4-5 carrots peeled and cubed
3-4 stalks celery
1 pint tomatoes
1\2 cup onions chopped
Salt and pepper to taste
Garlic powder to taste
Basil to taste
1 pound lean ground beef browned
Cook vegetables in water with beef cubes until tender. Add tomatoes browned beef and spices,
simmer a few minutes to blend flavors. Can serve with bread sticks, corn bread or rolls.
4 cups water
4 cubes beef bouillon
4-5 potatoes peeled and cubed
4-5 carrots peeled and cubed
3-4 stalks celery
1 pint tomatoes
1\2 cup onions chopped
Salt and pepper to taste
Garlic powder to taste
Basil to taste
1 pound lean ground beef browned
Cook vegetables in water with beef cubes until tender. Add tomatoes browned beef and spices,
simmer a few minutes to blend flavors. Can serve with bread sticks, corn bread or rolls.
Hamburger Soup
Number Three
1
1\2 pound lean ground beef
2 large onions chopped
4 stalks celery chopped
1 green bell pepper chopped
1 28-ounce can tomatoes
1 small can tomato paste
1 quart water
1 20-ounce can kidney beans with liquid
1 20-ounce can baby lima beans with liquid
1 can corn with liquid
4 sliced carrots
2 large potatoes diced
2 sliced zucchini
1 teaspoon sugar
1 1\2 teaspoon salt
1\2 teaspoon pepper
Sauté beef, onions, celery and green pepper until onion is translucent and meat loses
it's color. Add rest of ingredients and simmer 30 minutes.
2 large onions chopped
4 stalks celery chopped
1 green bell pepper chopped
1 28-ounce can tomatoes
1 small can tomato paste
1 quart water
1 20-ounce can kidney beans with liquid
1 20-ounce can baby lima beans with liquid
1 can corn with liquid
4 sliced carrots
2 large potatoes diced
2 sliced zucchini
1 teaspoon sugar
1 1\2 teaspoon salt
1\2 teaspoon pepper
Sauté beef, onions, celery and green pepper until onion is translucent and meat loses
it's color. Add rest of ingredients and simmer 30 minutes.
Hearty Lentil
Soup
2
stalks celery thinly sliced
1 medium onion chopped
1 clove garlic minced
2 tablespoons butter
6 cups water
1 28-ounce can diced tomatoes undrained
3\4 cup dried lentils rinsed
3\4 cup pearl barley
2 tablespoons chicken bouillon granules
1\2 teaspoon dried oregano
1\2 teaspoon dried rosemary crushed
1\4 teaspoon pepper
1 cup thinly sliced carrots
1 cup shredded swiss cheese [optional]
In a dutch oven or soup kettle, sauté celery onion and garlic in butter until tender. Add
water, tomatoes, lentils, barley, bouillon, oregano, rosemary and pepper; bring to boil. reduce
heat; cover and simmer for 40 minutes or until lentils and barley are almost tender. Add carrots; simmer
for 15 minutes or until carrots, lentils and barley are tender. Sprinkle each serving with cheese
if desired.
1 medium onion chopped
1 clove garlic minced
2 tablespoons butter
6 cups water
1 28-ounce can diced tomatoes undrained
3\4 cup dried lentils rinsed
3\4 cup pearl barley
2 tablespoons chicken bouillon granules
1\2 teaspoon dried oregano
1\2 teaspoon dried rosemary crushed
1\4 teaspoon pepper
1 cup thinly sliced carrots
1 cup shredded swiss cheese [optional]
In a dutch oven or soup kettle, sauté celery onion and garlic in butter until tender. Add
water, tomatoes, lentils, barley, bouillon, oregano, rosemary and pepper; bring to boil. reduce
heat; cover and simmer for 40 minutes or until lentils and barley are almost tender. Add carrots; simmer
for 15 minutes or until carrots, lentils and barley are tender. Sprinkle each serving with cheese
if desired.
Home Made
Noodles
1
egg beaten
2 tablespoons milk
1\2 teaspoon salt
1 cup flour
Mix all ingredients together, add enough sifted flour to form a stiff dough. Let rest 20
minutes. Roll out dough until quite thin then roll up jelly roll fashion, very loosely. slice
with a sharp knife in about 1\4 inch pieces. unroll and let dry about an hour. Cook in hot
soup uncovered until done.
2 tablespoons milk
1\2 teaspoon salt
1 cup flour
Mix all ingredients together, add enough sifted flour to form a stiff dough. Let rest 20
minutes. Roll out dough until quite thin then roll up jelly roll fashion, very loosely. slice
with a sharp knife in about 1\4 inch pieces. unroll and let dry about an hour. Cook in hot
soup uncovered until done.
Minestrone
Soup
2
tablespoons cooking oil
1\4 pound bacon cut in pieces
2 chopped garlic buds
1 large onion chopped
1 teaspoon parsley flakes
1\2 teaspoon italian seasoning
1 teaspoon salt
1\2 teaspoon pepper
1 can beef broth
1 can 20 ounce kidney beans undrained
1 30-ounce can whole tomatoes undrained
2 large potatoes diced
2 carrots diced
1 cup slices celery
1 can 8 ounce tomato sauce
1 cup uncooked macaroni
Parmesan cheese grated
Heat oil in large kettle, cook bacon, garlic and onion until onion is translucent. Add
spices and herbs. Stir in kidney beans and tomatoes. Bring to boiling point. Add
potatoes, carrots, celery and tomato sauce, more water if needed. Cook 1 hour. Add
macaroni, cook 30 minutes longer. Season as desired. Serve with Parmesan cheese and
French bread.
1\4 pound bacon cut in pieces
2 chopped garlic buds
1 large onion chopped
1 teaspoon parsley flakes
1\2 teaspoon italian seasoning
1 teaspoon salt
1\2 teaspoon pepper
1 can beef broth
1 can 20 ounce kidney beans undrained
1 30-ounce can whole tomatoes undrained
2 large potatoes diced
2 carrots diced
1 cup slices celery
1 can 8 ounce tomato sauce
1 cup uncooked macaroni
Parmesan cheese grated
Heat oil in large kettle, cook bacon, garlic and onion until onion is translucent. Add
spices and herbs. Stir in kidney beans and tomatoes. Bring to boiling point. Add
potatoes, carrots, celery and tomato sauce, more water if needed. Cook 1 hour. Add
macaroni, cook 30 minutes longer. Season as desired. Serve with Parmesan cheese and
French bread.
Minestrone
Soup # 2
1\2
cup kidney beans
1\2 cup onions diced
1 clove minced garlic
1\4 cup minced parsley
1 cup sliced carrots
1 cup solid packed tomatoes
2 cups shredded cabbage
1\2 cup dry macaroni
2 quarts beef broth
1\2 cup minced onions
1\2 cup diced celery
1 large potato diced
1 teaspoon basil
1 cup turnips diced
Salt and pepper to taste
1\2 cup onions diced
1 clove minced garlic
1\4 cup minced parsley
1 cup sliced carrots
1 cup solid packed tomatoes
2 cups shredded cabbage
1\2 cup dry macaroni
2 quarts beef broth
1\2 cup minced onions
1\2 cup diced celery
1 large potato diced
1 teaspoon basil
1 cup turnips diced
Salt and pepper to taste
Wash and cook beans in broth several hours, until very tender. Fry bacon and add garlic until
lightly brown. Add onion, parsley, carrot, celery and potato. Fry on low heat 10 minutes. Add
to soup stock. Add tomatoes and basil, boil 30 minutes. Add all other vegetables and macaroni
and season to taste. Cook 30 minutes longer or until tender. Serve in bowls in bowls with
parmesan cheese.
Minestrone
Soup # 3
1
pound lean ground beef cooked
2 cans minestrone soup
1-2 cans pork and beans
1 can diced tomatoes
3-4 cans tomato sauce
1-2 large onions diced
4-5 stalks celery diced
1-2 tablespoons oregano flaked
1-2 tablespoons Worcestershire sauce
Mix all together then simmer until onion sand celery are tender. Serve with Parmesan cheese.
2 cans minestrone soup
1-2 cans pork and beans
1 can diced tomatoes
3-4 cans tomato sauce
1-2 large onions diced
4-5 stalks celery diced
1-2 tablespoons oregano flaked
1-2 tablespoons Worcestershire sauce
Mix all together then simmer until onion sand celery are tender. Serve with Parmesan cheese.
Potato Cheese
Soup
1\2
cup chopped celery
1\2 cup chopped onions
2 large potatoes diced
3\4 teaspoon salt
2 teaspoons chicken bouillon
1 cube butter
1\2 cup flour
1 pint half-and-half
8 ounces chee whiz
16 ounces frozen mixed vegetables cooked separately
Put celery, onions, potatoes, salt and bouillon in a pot, cover with water. Bring to boil
and simmer. Cook the mixed vegetables in a separate pan. Make white sauce with the butter
and flour. Melt butter, add flour then half and half. Stirring until smooth, cook until thickened'
Add mixed vegetable to potato mixture, do not drain. Pour white sauce over vegetables then
add cheese and stir until melted and smooth.
1\2 cup chopped onions
2 large potatoes diced
3\4 teaspoon salt
2 teaspoons chicken bouillon
1 cube butter
1\2 cup flour
1 pint half-and-half
8 ounces chee whiz
16 ounces frozen mixed vegetables cooked separately
Put celery, onions, potatoes, salt and bouillon in a pot, cover with water. Bring to boil
and simmer. Cook the mixed vegetables in a separate pan. Make white sauce with the butter
and flour. Melt butter, add flour then half and half. Stirring until smooth, cook until thickened'
Add mixed vegetable to potato mixture, do not drain. Pour white sauce over vegetables then
add cheese and stir until melted and smooth.
Quick
Hamburger Soup
1
pound lean ground beef cooked
2 cans tomatoes
1 can french-style green beans
1 can whole kernel corn
2 cans chili con carne with beans
Add all ingredients together, heat and simmer for a few minutes.
2 cans tomatoes
1 can french-style green beans
1 can whole kernel corn
2 cans chili con carne with beans
Add all ingredients together, heat and simmer for a few minutes.
Split Pea Soup
2
cups cold water
4 cups chicken broth or vegetable broth
1 pound dried split peas [about 2-1\4
1 stalk large celery
1 bay leaf
1 medium onion chopped
1 tablespoon sea-salt or to taste
3\8 teaspoon black pepper
3\4 teaspoon thyme or a few sprigs of fresh
1 medium diced carrots
3\4 teaspoon garlic powder
2 tablespoons fresh minced parsley
Dash cayenne pepper or few pepper flakes
Heat water and chicken broth, rinsed peas in large pot, and boil 2 minutes. Remove from heat and
let stand covered for 1 hour. Heat and let simmer for about 1 hour. Stir in onion, bay leaf, celery
pepper and thyme [ simmer about 40 minutes] until peas are tender. Stirring occasionally. Stir diced
carrots into soup, turn down and be careful not to burn soup. Cover again and simmer until carrots are
tender [about 30 minutes]. Stir in cayenne pepper, garlic powder and parsley, at the end of cooking
process and correct seasoning to taste. To reheat add a little chicken or vegetable broth. We added
about 2 cups of ham with the carrots.
4 cups chicken broth or vegetable broth
1 pound dried split peas [about 2-1\4
1 stalk large celery
1 bay leaf
1 medium onion chopped
1 tablespoon sea-salt or to taste
3\8 teaspoon black pepper
3\4 teaspoon thyme or a few sprigs of fresh
1 medium diced carrots
3\4 teaspoon garlic powder
2 tablespoons fresh minced parsley
Dash cayenne pepper or few pepper flakes
Heat water and chicken broth, rinsed peas in large pot, and boil 2 minutes. Remove from heat and
let stand covered for 1 hour. Heat and let simmer for about 1 hour. Stir in onion, bay leaf, celery
pepper and thyme [ simmer about 40 minutes] until peas are tender. Stirring occasionally. Stir diced
carrots into soup, turn down and be careful not to burn soup. Cover again and simmer until carrots are
tender [about 30 minutes]. Stir in cayenne pepper, garlic powder and parsley, at the end of cooking
process and correct seasoning to taste. To reheat add a little chicken or vegetable broth. We added
about 2 cups of ham with the carrots.
Three Bean
Soup
Charlyn Porter
1 pound lean ground beef
1 large onion chopped
1 16-ounce bag lima beans
1 15 1/2-ounce can kidney beans
1 16-ounce can pork and beans
1\2 cup ketchup
1\2 cup brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons mustard
1 pound bacon fried crisp, drained and crumbled
Brown meat with onion until meat is done, add beans , ketchup, brown sugar, worcestershire
sauce and mustard. Let simmer to blend flavors. [do not drain beans]
Tortellini
Soup
3
quarts water
Sliced carrot as wanted
1-2 sliced zucchini or chopped
1-2 yellow crook neck squash sliced or chopped
1 large onion diced
1 package italian sausages mild or hot
1 package three cheese tortellini about 9 ounces
6-8 ounces sliced fresh mushrooms
Beef bouillon to taste
1-2 minced garlic cloves
1 can diced italian plum tomatoes
1 can diced tomatoes
Cook carrots in water until tender, put in rest of ingredients, cook until done. Add salt, pepper, basil and
more italian spice if needed. Cook sausage before adding.
Sliced carrot as wanted
1-2 sliced zucchini or chopped
1-2 yellow crook neck squash sliced or chopped
1 large onion diced
1 package italian sausages mild or hot
1 package three cheese tortellini about 9 ounces
6-8 ounces sliced fresh mushrooms
Beef bouillon to taste
1-2 minced garlic cloves
1 can diced italian plum tomatoes
1 can diced tomatoes
Cook carrots in water until tender, put in rest of ingredients, cook until done. Add salt, pepper, basil and
more italian spice if needed. Cook sausage before adding.
Weighwatchers
Soup
4
cups tomato juice
4 cups water
5 packages or cubes beef bouillon
1\2 head shredded cabbage
3 sliced zucchini
1\3 teaspoon garlic powder or more to taste
4 teaspoons minced onions dried
1 teaspoon italian seasoning
Combined vegetables of choice
Combine all ingrediences and simmer 1 hour. The more it is reheated the
better it is.
4 cups water
5 packages or cubes beef bouillon
1\2 head shredded cabbage
3 sliced zucchini
1\3 teaspoon garlic powder or more to taste
4 teaspoons minced onions dried
1 teaspoon italian seasoning
Combined vegetables of choice
Combine all ingrediences and simmer 1 hour. The more it is reheated the
better it is.
1\4
cup butter
1\2 cup diced carrots
1\2 cup diced green bell peppers
1\2 cup diced onions
1\3 cup flour
4 cups rich chicken broth
6 ounces grated cheddar cheese
6 ounces grated sharp cheddar cheese
Salt and pepper to taste
Milk [ optional ]
Melt butter in a three quart saucepan. Add vegetables and saute until tender but not
browned. Add flour and stir. Add chicken broth and stir until thickened. Add cheeses
stirring constantly. Season to taste. Simmer 15 minutes. Thin with a small amount of
milk if desired.
1\2 cup diced carrots
1\2 cup diced green bell peppers
1\2 cup diced onions
1\3 cup flour
4 cups rich chicken broth
6 ounces grated cheddar cheese
6 ounces grated sharp cheddar cheese
Salt and pepper to taste
Milk [ optional ]
Melt butter in a three quart saucepan. Add vegetables and saute until tender but not
browned. Add flour and stir. Add chicken broth and stir until thickened. Add cheeses
stirring constantly. Season to taste. Simmer 15 minutes. Thin with a small amount of
milk if desired.
Apple Bread
1\4
pound butter
1 cup sugar
2 eggs
2 cups flour
1\4 teaspoon baking soda
1 teaspoon cinnamon
1\4 teaspoon salt
1 teaspoon baking powder
1 1\2 tablespoon buttermilk
1 cup raw unpeeled apples
1\2 cup chopped walnuts or pecans
1 teaspoon vanilla extract
Mix all together and bake in prepared pan. Bake in 350*O VEN 45=50 minutes.
1 cup sugar
2 eggs
2 cups flour
1\4 teaspoon baking soda
1 teaspoon cinnamon
1\4 teaspoon salt
1 teaspoon baking powder
1 1\2 tablespoon buttermilk
1 cup raw unpeeled apples
1\2 cup chopped walnuts or pecans
1 teaspoon vanilla extract
Mix all together and bake in prepared pan. Bake in 350*O VEN 45=50 minutes.
Banana
Pineapple Loaf
1\2
butter
1 cup sugar
2 eggs
2 cups flour
1\2 cup mashed bananas
1\3 cup crushed pineapple drained
1\2 teaspoon salt
1 teaspoon baking powder
1\2 teaspoon baking soda
1\2 cup cocoanut
1 teaspoon vanilla extract
1 teaspoon cinnamon
Mix butter, sugar, eggs and vanilla. Add rest of ingredients. Put in prepared loaf pans.
Bake in 375* oven for 50-60 minutes.
1 cup sugar
2 eggs
2 cups flour
1\2 cup mashed bananas
1\3 cup crushed pineapple drained
1\2 teaspoon salt
1 teaspoon baking powder
1\2 teaspoon baking soda
1\2 cup cocoanut
1 teaspoon vanilla extract
1 teaspoon cinnamon
Mix butter, sugar, eggs and vanilla. Add rest of ingredients. Put in prepared loaf pans.
Bake in 375* oven for 50-60 minutes.
Banana Bread
1
1\4 cup sugar
1\2 cup shortening
1 egg
1\2 cup sour milk
1 cup mashed bananas
1 cup chopped walnuts or pecans
1 teaspoon baking soda
2 cups flour
Icing;
1\2 cup butter
3 cups powdered sugar
1\2 teaspoon salt
4 tablespoons strong black coffee
1 1\2 teaspoon vanilla extract
T tablespoon powered cocoa
Beat sugar with shortening and egg until light and fluffy. Add flour soda and sour milk. Bananas and nuts
Put in a greased and floured cake pan and bake at 350* about 45-50 minutes. Check with toothpick.
Put out on a wire rack to cool. Mix all icing ingredients; beat until smooth, frost bread.
1\2 cup shortening
1 egg
1\2 cup sour milk
1 cup mashed bananas
1 cup chopped walnuts or pecans
1 teaspoon baking soda
2 cups flour
Icing;
1\2 cup butter
3 cups powdered sugar
1\2 teaspoon salt
4 tablespoons strong black coffee
1 1\2 teaspoon vanilla extract
T tablespoon powered cocoa
Beat sugar with shortening and egg until light and fluffy. Add flour soda and sour milk. Bananas and nuts
Put in a greased and floured cake pan and bake at 350* about 45-50 minutes. Check with toothpick.
Put out on a wire rack to cool. Mix all icing ingredients; beat until smooth, frost bread.
Date Bread
Grandma Rea Dodds
1 cup dates pitted and cut up
1 teaspoon baking soda
1 cup sugar
1 egg
1 cup chopped walnuts or pecans
4 tablespoons butter
1 cup water boiling
2 cups unsifted flour
Mix butter, soda, sugar, dates and boiling water together. When butter is melted, add flour
and beaten egg and nuts. Put in prepared loaf pan and bake 1 hour at 325*.
Date Loaf
Grandma Dodds
1 cup dates
1 cup chopped walnuts or pecans
1 cup sugar
1 cup flour
4 eggs slightly beaten
1 teaspoon vanilla extract
1 teaspoon baking powder
Pinch salt
Put dates, nuts, sugar baking powder and flour in bowl mix well. Add salt. Mix well with eggs
and vanilla. Bake in 350* oven for about 35 t0 40 minutes.. Make sure center is set or until
springs back when touched with finger.
Ginger Bread
1\2
cup shortening
2 tablespoons sugar
1 egg
1 cup molasses
1 cup boiling water
2 1\4 cup flour
1 teaspoon baking soda
1\2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 tablespoons sugar
1 egg
1 cup molasses
1 cup boiling water
2 1\4 cup flour
1 teaspoon baking soda
1\2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon vanilla extract
Mix shortening, sugar, molasses and boiling water. Add dry ingredients then the egg
well beaten. Put in prepared pan and bake in 325* oven for 45 or so minutes.
Note:: Some of the old recipes do not have instructions, so just use your own judgment.
Poppy Seed
Bread
Jeneal Jorgensen
4 eggs beaten
2 cups sugar
1 cup oils
3 cups flour
1 1\2 teaspoon baking soda
1\2 teaspoon salt
2\3 cup evaporated milk
1 box poppy seeds
1 cup chopped walnuts or pecans
Add sugar to eggs, beat well then add oil and beat again. Add sifted dry ingrediences alternately
with milk. Add poppy seeds and nuts. Bake in empty and cleaned soup cans that have been greased
and floured. Fill a little more than half. Bake in 375* oven about 40 minutes. Put out on cake racks
to cool. Can be baked in small loaf tins.
Pumpkin Bread
2
eggs
1\2 cup cooking oil
1 cup pumpkins
1 1\2 cup sugar
1 1\2 cup flour
1\4 teaspoon baking powder
1\2 teaspoon cloves
1\2 teaspoon nutmeg
1 teaspoon cinnamon
3\4 teaspoon salt
1 cup chopped walnuts or pecans
Beat eggs, oil, pumpkin and sugar until smooth and well blended. Add sifted dry ingredients and beat
again. Stir in nuts. Bake in prepared loaf pan for 45-50 minutes in 350* oven, Makes 1 loaf.
1\2 cup cooking oil
1 cup pumpkins
1 1\2 cup sugar
1 1\2 cup flour
1\4 teaspoon baking powder
1\2 teaspoon cloves
1\2 teaspoon nutmeg
1 teaspoon cinnamon
3\4 teaspoon salt
1 cup chopped walnuts or pecans
Beat eggs, oil, pumpkin and sugar until smooth and well blended. Add sifted dry ingredients and beat
again. Stir in nuts. Bake in prepared loaf pan for 45-50 minutes in 350* oven, Makes 1 loaf.
.
Pumpkin Bread
with Dates and Nuts
1
2\3 cup sifted flour
1 1\2 cup sugar
1\2 teaspoon baking soda
3\4 teaspoon salt
1\2 teaspoon cinnamon
1\2 teaspoon nutmeg
1\2 cup cooking oil
1\2 cup water
1 cup pumpkins
2 eggs
1 cup chopped dates
1 cup chopped walnuts or pecans
1 1\2 cup sugar
1\2 teaspoon baking soda
3\4 teaspoon salt
1\2 teaspoon cinnamon
1\2 teaspoon nutmeg
1\2 cup cooking oil
1\2 cup water
1 cup pumpkins
2 eggs
1 cup chopped dates
1 cup chopped walnuts or pecans
Sift dry ingredients together. Mix oil, water, pumpkin and eggs. Blend well, add dry ingredients.
Fold in dates and nuts. Pour in greased bread pans and bake 1 hour in 325* oven.
Zucchini Bread
Marilyn Hansen
3 eggs
1 cup cooking oil
2 1\2 cup sugar
3 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1\4 teaspoon baking powder
2 cups grated zucchini
3 cups flour
1 cup chopped walnuts or pecans
Combine eggs, sugar and oil, beat well. Add rest of ingredients and place in prepared loaf
pans. Bake in 325* oven for 60 to 70 min. Until set in middle.
Zucchini Orange Nut Bread
Marilyn Hansen
3 eggs beaten
1 cup cooking oil
1 1\2 cup sugar
1 3\4 cup grated zucchini
1\4 cup orange juice
2 tablespoons orange zest
1\2 cup raisins
1 cup chopped walnuts or pecans
1 teaspoon vanilla extract
3 cups flour
1\2 teaspoon salt
1\4 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped dates
Mix eggs, oil and sugar. Add zucchini, orange juice, orange zest, dates, raisins, nuts and vanilla.
Mix well and add dry ingredients. Pour in greased and floured loaf pans. Bake in 350* oven
about 45 to 50 minutes. Check .
3 eggs beaten
1 cup cooking oil
1 1\2 cup sugar
1 3\4 cup grated zucchini
1\4 cup orange juice
2 tablespoons orange zest
1\2 cup raisins
1 cup chopped walnuts or pecans
1 teaspoon vanilla extract
3 cups flour
1\2 teaspoon salt
1\4 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped dates
Mix eggs, oil and sugar. Add zucchini, orange juice, orange zest, dates, raisins, nuts and vanilla.
Mix well and add dry ingredients. Pour in greased and floured loaf pans. Bake in 350* oven
about 45 to 50 minutes. Check .
