ITALIAN RECIPES
SPICY WHITE PIZZA
10-oz. can refrigerated flaky biscuits
2-Tablespoons oil
2 to 4- garlic cloves, minced (about 1 teaspoon) or ¼ teaspoon instant minced garlic
¾-teaspoon oregano leaves
¼-teaspoon basil leaves
¼-teaspoon crushed red pepper flakes, if desired
2-Tablespoons grated parmesan cheese
2-cups shredded mozzarella cheese
Heat oven to 350F. Separate dough into 10 biscuits; separate each into 2 layers. Place in ungreased 12-inch pizza pan or 13x9 inch pan; press over bottom and ½ inch up sides to from crust. In small bowl, combine oil, garlic, oregano, basil and pepper flakes; drizzle over crust. Sprinkle with cheeses. Bake at 350f. for 18 to 22 minutes or until crust is golden brown. 4 to 6 servings.
MARY’S MARINARA SAUCE
1 ½ lb. ground beef
1 lb. Italian sausage (can use ½ pound mild and ½ pound hot)
brown together in skillet
drain and return to pan
add
2 Tablespoons of olive oil
1 lb chopped onion
2 cloves fine chopped garlic or 2 t. garlic powder
cook until limp about five minutes
add
2 (12-15 oz) cans crushed tomatoes
2 (6 oz.) cans tomato paste
1 (14-15 oz) can tomato sauce
1 c. chicken broth (chicken bones boiled in water than simmer for about an hour)
Grind up one 16 oz. bag of frozen vegetables, that have been partially or completely defrosted in the sink do not use microwave, until liquid or paste form. Add to sauce
(warning: broccoli will become the dominate flavor if used. I prefer the Safeway’s or Fred Meyer’s brand stir fry vegetables with asparagus.)
Crush or grind in spice grinder (I use a coffee bean grinder that I have just for spices)
2 ½ t. salt
½ t pepper
3 T sugar
1 t. basil
1 ½ - t. oregano
2 sm. bay leaves
grind or put in baggie and roll over with rolling pin.
Add to sauce
Simmer for 2 ½ hours, adjust seasons to taste. Stir often.
Add ¾ c. mushrooms (optional) and ½ lb. fresh or one cup canned parmesan cheese.
Cook for about 30 minutes
NAIDA’S SPAGHETTI AND MEATBALLS
Sauce: Sauté 4 small cloves of garlic in a large pan; add 1 can whole tomatoes, 1 can tomato sauce, and 1 can tomato paste. Fill each empty can with water; add to mixture in pan. Add ¼ bunch of chopped parsley leaves, 3 bay leaves, 1 ½ teaspoon cumin powder, salt to taste. Cook for 1 hour on low heat, stirring as needed.
Meat Balls: ¾ pound ground round, ¼ pound bulk sausage. Mix 1/2 the sausage with the ground round, add 2 slices bread, 2 eggs, ¼ bunch chopped parsley, salt and pepper. Mix well and roll into balls. Brown in pan after sauce has cooked at least an hour. Add meatballs and part of the grease to sauce. Take the remainder of the sausage and roll into small balls. Brown and add to sauce. Cook about 4 hours on low heat, stirring every 15 minutes.
Optional: Add 1 can sliced mushrooms or sliced fresh mushrooms.
Meat Balls: ¾ pound ground round, ¼ pound bulk sausage. Mix 1/2 the sausage with the ground round, add 2 slices bread, 2 eggs, ¼ bunch chopped parsley, salt and pepper. Mix well and roll into balls. Brown in pan after sauce has cooked at least an hour. Add meatballs and part of the grease to sauce. Take the remainder of the sausage and roll into small balls. Brown and add to sauce. Cook about 4 hours on low heat, stirring every 15 minutes.
Optional: Add 1 can sliced mushrooms or sliced fresh mushrooms.
SALMON CASSEROLE
2 T. flour
2 T. Butter
2 T. Onion Diced fine
¼ cup green pepper- diced
1 T. extra virgin olive oil
½ lb mushrooms
3 T. dry sherry or Madeira
5 T. flour
1 T. chopped fresh thyme
1 C. chicken stock
1 t. salt
¾ t. fresh ground pepper
½ c. heavy cream or sour cream
1-c. milk
1-16 oz. can salmon
Simmer in a sauce pan cream and mushrooms for about an hour salt to taste. Sauté butter, flour and milk. And the mushroom mixture, and other ingredients. Bake in casserole dish at 350°F for about 30 minutes.
GUMBO
3- large cook spoons of oil
2 ½ - large cook spoons of flour
Brown well – med. Flame
1 cup chopped onions
Absorb meat in roux-shrimp or chicken- cook 2 or 3 min.
Add 2 cups water- cook until roux looks smooth.
Add – ½ c. green onion
½ bell pepper
1 stalk celery
add cooked okra
3 cups water
when thickened add more water 9-11 cups
salt and pepper to taste
cook about 3 hours
2 T. flour
2 T. Butter
2 T. Onion Diced fine
¼ cup green pepper- diced
1 T. extra virgin olive oil
½ lb mushrooms
3 T. dry sherry or Madeira
5 T. flour
1 T. chopped fresh thyme
1 C. chicken stock
1 t. salt
¾ t. fresh ground pepper
½ c. heavy cream or sour cream
1-c. milk
1-16 oz. can salmon
Simmer in a sauce pan cream and mushrooms for about an hour salt to taste. Sauté butter, flour and milk. And the mushroom mixture, and other ingredients. Bake in casserole dish at 350°F for about 30 minutes.
GUMBO
3- large cook spoons of oil
2 ½ - large cook spoons of flour
Brown well – med. Flame
1 cup chopped onions
Absorb meat in roux-shrimp or chicken- cook 2 or 3 min.
Add 2 cups water- cook until roux looks smooth.
Add – ½ c. green onion
½ bell pepper
1 stalk celery
add cooked okra
3 cups water
when thickened add more water 9-11 cups
salt and pepper to taste
cook about 3 hours
CAJUN SPICY SHRIMP ON THE BARBECUE
Marinade
½ c. of vegetable oil
¼ c. red wine
¼-cup soy sauce
1 t. freshly grated lemon peel
¼ c. minced parsley
2 T. Worcestershire sauce
2 T. red wine vinegar
1 T. dry mustard
½ T. Paprika
½ t. ground red pepper
½ T. garlic
48 large raw shrimp (about 2 lbs.) shelled, except for tail
Wisk ingredients and marinate shrimp for not more than 10 minutes
Skewer shrimp and cook 2 minutes on each side
SALMON LOAF
½ c. mayonnaise
1 c. cream of celery soup
1 egg beaten
½ c. chopped onion
¼ c. chopped green pepper
1 T. lemon juice
1 t. salt
2 c. flaked salmon (fresh or one large can)
1 c. bread crumbs (Grandma Conine used the crumbs and spices from Stove top for chicken. CAUTION: contains MSG)
Mix first seven ingredients then add salmon and bread crumbs mix. Bake in greased 9 x5 inch loaf pan at 350°F. for one hour.
Marinade
½ c. of vegetable oil
¼ c. red wine
¼-cup soy sauce
1 t. freshly grated lemon peel
¼ c. minced parsley
2 T. Worcestershire sauce
2 T. red wine vinegar
1 T. dry mustard
½ T. Paprika
½ t. ground red pepper
½ T. garlic
48 large raw shrimp (about 2 lbs.) shelled, except for tail
Wisk ingredients and marinate shrimp for not more than 10 minutes
Skewer shrimp and cook 2 minutes on each side
SALMON LOAF
½ c. mayonnaise
1 c. cream of celery soup
1 egg beaten
½ c. chopped onion
¼ c. chopped green pepper
1 T. lemon juice
1 t. salt
2 c. flaked salmon (fresh or one large can)
1 c. bread crumbs (Grandma Conine used the crumbs and spices from Stove top for chicken. CAUTION: contains MSG)
Mix first seven ingredients then add salmon and bread crumbs mix. Bake in greased 9 x5 inch loaf pan at 350°F. for one hour.
VEGETABLES
BROCCOLI SPEARS WITH TARRAGON
½ cup mayonnaise
1-teaspoon Tarragon
2 Tablespoon hot water
Stir well. Pour over steamed broccoli.
GRANDMA ROE’S SQUASH CASSEROLE (1)
4-c. squash
1-c. chopped green onion
3-T. margarine
1-c. shredded cheddar cheese
1-c. soft bread crumbs
1-c. milk
3 eggs—beaten
½ t. salt
¼ t. pepper
Combine squash and onions with margarine and cheese. Add other ingredients. Spoon into greased 2 qt dish. Bake and 350F. for 30-35 minutes.
GRANDMA ROE’S SQUASH CASSEROLE(2)
2 pounds squash sliced
1 small onion
salt and pepper to taste
1 T. melted margarine
1- 10 ¾ oz can cream of chicken soup undiluted
1- 8 oz. carton sour cream
2 T. chopped pimiento
½ c. melted margarine
1- 8 oz. herb seasoned stuffing mix
Cook squash and onion until tender in small amount of salted water. Drain. Season with salt, pepper, and 1 tablespoon of margarine. Stir in soup, cream and pimiento. Combine half stuffing and squash spoon into 2 qt. Casserole dish tope with stuffing. Bake at 375°F. for 30 minutes.
SQUASH CASSEROLE
4 c. cubed yellow squash
1 c. chopped green onion
3 T. butter and margarine
1 c. shredded medium cheddar cheese
1 c. milk
2 eggs, slightly beaten
½ t. salt
¼ t. pepper
Cook squash until tender, sauté onions in butter (onions and squash can be steamed together). Combine squash, onion, cheese, milk, egg, salt, and pepper. Mix well Bake in lightly greased 2 qt. casserole at 350°F. for 30 to 35 minutes.
SQUASH CASSEROLE
Heat oven to 350°
4 c. squash cubed
1 onion chopped
½ lb mushrooms
3 T. dry sherry or Madeira
5 T. flour
1 T. chopped fresh thyme
1 C. chicken stock
1 t. salt
¾ t. fresh ground pepper
½ c. heavy cream or sour cream
Mix ingredients in bowl. Pour into greased casserole dish. Top with 1 c. bread crumbs. Sprinkle with 1 c. grated cheese last. Cook 30 to 35 minutes.
GREEN BEAN CASSEROLE
2 lbs. of green beans cut to inch lengths
1 T. extra virgin olive oil
½ lb mushrooms
3 T. dry sherry or Madeira
5 T. flour
1 T. chopped fresh thyme
1 C. chicken stock
1 t. salt
¾ t. fresh ground pepper
½ c. heavy cream or sour cream
¾ c. milk
1 medium onion.
1 c. flour
1 t. salt
2 eggs beaten
¼-pound bacon fried crisp and crumbled
1/8 t. pepper
Mix olive oil, mushrooms, sherry, flour, thyme, chicken stock, salt, ground pepper, and sour cream in a saucepan. Bring to a boil and simmer for 20 minutes. Warm oil in a pan to 365°F. Slice onion very thin. Flour then dip in beaten egg. Fry in pan until golden brown. Drain or pat off excess grease from onions. Set aside to cool. Heat oven to 350°F. In a bowl, combine beans, mushroom mixture, milk, ½ onions, ½ crumbled bacon, and pepper; pour into 1½ quart casserole. Bake 30 minutes. Top with remaining onions and bacon bits. Bake 5 minutes longer. Serves 6.
GREEN BEAN CASSEROLE
½ lb mushrooms
3 T. dry sherry or Madeira
5 T. flour
1 T. chopped fresh thyme
1 C. chicken stock
1 t. salt
¾ t. fresh ground pepper
½ c. heavy cream or sour cream
½ c. milk
1 t. soy sauce
1/8 t. pepper
4 c. cooked cut green beans
1 1/3 c. fried onion rings
Mix all ingredients except 2/3 onion rings into casserole dish. Bake at 350°f. for 25 minutes or until hot. Stir. Sprinkle with remaining onions. Bake 5 minutes.
BROCCOLI CASSEROLE
1 c. cooked rice
1 lb. broccoli
1 T. extra virgin olive oil
½ lb mushrooms (optional)
3 T. dry sherry or Madeira
5 T. flour
1 T. chopped fresh thyme
1 C. chicken stock
1 t. salt
¾ t. fresh ground pepper
½ c. heavy cream or sour cream
1 lb. grated cheese
½ c. chopped onion
½ c. chopped celery
Preheat oven to 350°F. Combine all ingredients in Casserole dish and bake for 20 minutes.
GLAZED CARROTS
2 c. carrots
3 T. white sugar
3 T. brown sugar
1 t. butter
1 T. Cornstarch
1/8 t. salt
3 T. Water
Wash peel and dry carrots. Put 2 cups of sliced carrots in a saucepan. Put sugar, cornstarch and salt into saucepan. Mix dry ingredients until cornstarch look like powder. Stir in water and cook until it thickens. Pour over carrots and heat in oven about 15 minutes.
CANDIED SWEET POTATOES
2 c. cooked and peeled sweet potatoes with juices if none add about ¼ c. of water
3 T. brown sugar
3 T. white sugar
1/8 t. cinnamon
1 ¾ t. cornstarch
2 T. melted butter
Place potatoes in baking pan. Combine all other ingredients. Pour over potatoes. Bake 1 hour at 350°F. Baste once during serving.
SAUTÉD GREEN BEANS AND ONIONS
1 lb. of green beans
¼ c. finely chopped onions
¼ c. butter
Sauté onions in butter until tender and delicately brown. Add green beans and butter. Salt and pepper to taste. Remove when heated through. Serve.
Options: Add ¼ cup of slivered almonds.
GREEN BEAN CASSEROLE
1 pkg. frozen green beans
1 stick of butter
1 med. Onion
1 c. slivered almonds
Sauté onions in butter until clear. Mix in baking pan with frozen green beans and slivered almonds. Bake at 250°F. oven for 1 ½ hours.
CARROTS IN MUSTARD SAUCE
12 whole carrots
1 T. butter
1 T. flour
½ t. salt
1/8 t. pepper (to taste)
1 c. milk or half-and-half
1 tsp. prepared mustard
chopped green onions include the tops
Wash and scrape carrots. Cook in salted water until tender. Drain and leave whole or slice. Melt butter. Add flour, salt, and pepper. Cook until bubbly. Add milk and mustard and cook until smooth. Toss in carrots and heat until hot. Sprinkle with onions.
BROCCOLI PUDDING
1 c. medium cream sauce
1 c. mayonnaise
1 T. lemon juice
1½ quart chopped cooked broccoli (can use spinach instead)
Mix together. Pour into a buttered 2 quart casserole dish, sprinkle a pinch of nutmeg on top and bake at 325°f. ina hot water bath until set.
CREAM SAUCE
Serve with broccoli pudding
3 T. flour
salt and pepper to taste
2 T. butter
1 to 1 ½ cups milk or half-and-half
Melt butter and stir in flour, add milk and cook until thickened
BROCCOLI SALAD
1 quart of broccoli florets
1 c. green onions, chopped
½ c. celery, chopped
½ c celery, chopped
½ c. grated cheddar cheese
Mix together and add as much mayonnaise as you desire. May also add small amount of chopped pimentos for color.
VEGETABLE SALAD
Mix:
1 can shoe-peg corn
1 can French cut green beans
1 can tiny English peas
3 ½ oz. jar chopped pimientos
1 bunch of chopped green onions (include tops)
Small bell pepper, chopped
Dressing
1 c. sugar
1 c. vinegar
1 t. salt
½ t. pepper
Boil one minute, let cool pour over vegetables, and serve
RUSSIAN PEA SALAD
# 303 can English peas, petite
# 303 can French cut green beans
8 oz. bottle Russian dressing
3 chopped green onions
1 med. Onion, chopped
½ bell pepper
2 ribs celery chopped
2 T. chopped pimientos
garlic to taste
¼ c. cider vinegar
½ cup sugar or ¼ sugar and 2 pkgs sweet and low
drain and rinse peas and green beans add remaining ingredients together and add to peas and beans. Toss lightly.
MARINATE, RUBS, DIPS AND SAUCES
GREEN ONION DIP
1-cup mayonnaise
1-cup sour cream
½-cup sliced green onions
½ cup parsley sprigs
1-teaspoon Dijon mustard
1-clove garlic, crushed
In blender or food processor blend all ingredients until almost smooth. Cover: chill. Makes 2 cups.
CUCUMBER DILL DIP
1-pkg (8oz.) cream cheese, softened
1-cup Mayonnaise
2-medium cucumbers, peeled, seeded, chopped
2-Tablespoon sliced green onion
1-Tablespoon lemon juice
2-teaspoons snipped fresh dill or ½ hot pepper sauce
½ tsp. hot pepper sauce
Beat cream cheese until smooth. Add remaining ingredients; stir to mix well. Cover; chill. Makes 2½ cups.
FRENCH ONION DIP
½ Mayonnaise
2-cups sour cream
1-pkg French onion powdered soup mix
Combine all ingredients; stir to mix well. Cover; chill. Makes 2½ cups.
SPINACH DIP
1-cup Mayonnaise
1½ -cups sour cream
1-pkg 10oz. frozen chopped spinach, thawed, drained
1-pkg powdered vegetable soup and recipe mix
1-can water chestnuts, drained, chopped (optional)
3-green onions, chopped
Combine all ingredients; stir to mix will, Cover; chill. Makes 3 cups. Optional: add 1½ cups shredded Swiss cheese.
BACON HORSERADISH DIP
1-cup Mayonnaise
1-cup sour cream
¼ cup real bacon bits
¼ cup prepared horseradish
Combine all ingredients; stir to mix well. Cover; chill. Makes 2 cups.
GUACAMOLE DIP
½ cup Mayonnaise
1-large avocado, peeled, mashed
1-small tomato, chopped
¼ cup minced onion
¼ cup chopped green chilies
1-Tablespoon lemon juice
½ tsp. Salt
Combine all ingredients; stir to mix well. Cover; chill. Makes 2 cups.
ZESTY BARBEQUE SAUCE
1 c. ketchup
2/3 c. brewed coffee
½ c. brown sugar
¼ c. cider vinegar
1 t. garlic powder
3 T. Worcestershire sauce
2 T. pepper sauce
½ t. Italian seasoning
Combine all ingredients; mix well. Brush on ribs, steak or chicken during last 15 minutes of cooking. Baste occasionally. Serve with remaining sauce heated on the side. Makes 2 ½ cups sauce.
CRANBERRY RELISH
1 lb. cranberries
2 whole oranges
2 c. sugar
Wash and prepare cranberries. Dry. Chop berries and oranges and mix together in a bowl. Add sugar mix well. Chill several hours to over-night before serving.
Options: pour chilled mixture into favorite muffin mix for Cranberry-Orange Muffins or Cake.
MEAT MARINATE
2 med. Onion sliced in half then ¼ thick slices. Separate.
1 each green, yellow, orange, red bell pepper sliced julienne style
Wisk together
5-limes, juiced
1- beer
2 cloves of garlic, pressed or minced
2 T. oil
1 t. pepper
2 T. chili powder
1 T. kosher salt
combine all ingredients with raw meat. Set in refrigerator for 6 hours to overnight. Turning meat several times. Drain, cook as desired.
RANCH DRESSING
1 bunched chopped green onion including tops
¼ c med red onion
¼ c med yellow onion
1 leek
¼ c scallion
2 cloves garlic
½ t. fresh parsley chopped fine
1 tsp. ground black pepper
1 cup mayonnaise
1 cup sour cream
1 cup milk
Beat mixture together and let sit overnight in refrigerator. (may add more milk for desired consistency)
MARY’S HOMEMADE BARBECUE SAUCE
2-14 or 15 oz can diced tomatoes
1-med. Onion diced
1 jar red bell peppers
1 c. brown sugar
2 T. dry mustard
¼ tsp cinnamon
¼ tsp allspice
¼ tsp cloves
¼ tsp mace
¼ tsp celery seeds
¼ tsp black pepper
2 clove garlic
1 cup cider vinegar
1 tsp kosher salt
1 tsp. red pepper flakes (or more if you like it hot)
¼ cup Worcestershire sauce
¼ cup soy sauce
4 T chili powder
1 t. ginger (1 T. fresh grated ginger)
2 T. vegetable oil
3 slices of lemon with peel
1 cup molasses
place ingredients in food processor and blend. Place into sauce pan and bring to boil. Simmer for 15 minutes with three slices of lemon stirring often. Can while hot or will keep in refrigerator for two weeks
OIL AND VINEGAR DRESSING
1 c. vinegar or red wine vinegar
1 c. vegetable oil
1 ½ t. sugar
¾ t. salt
1 clove crushed garlic
¾ t. chopped pimientos
1/8 t. pepper
whisk together all ingredients until white.
POULTRY
BAKED CHICKEN
½ cup parmesan cheese
1-Tablespoon dried onion flakes
½-teaspoon salt
½-teaspoon paprika
Put into bag with 2 to 3 pounds of raw chicken coat a few pieces at a time. Bake for one hour at 350F.
CHICKEN AND MUSHROOM SAUCE
½ lb mushrooms
3 T. dry sherry or Madeira
5 T. flour
1 T. chopped fresh thyme
1 C. chicken stock
1 t. salt
¾ t. fresh ground pepper
½ c. heavy cream or sour cream
4 Skinless, boneless, chicken breast
mix ingredients except chicken together. Heat oven to 350°F. Put chicken into covered casserole dish. Pour mushroom mixture over chicken. Cover and cook for 30 minutes or until chicken is no longer pink on the inside.
CHICKEN MAIFUN SALAD
1 pkg maifun
vegetable oil for frying
12 ounces cooked, cooled and diced chicken
2 quarts shredded head lettuce
1 c. chopped green onions
¾ c. minced, fresh cilantro
1/3 c. rice vinegar
2 t. sesame oil
Heat vegetable oil (1 ½ to 2 inches deep) in pan to 350°F. put small amount of Maifun into pan remove as soon as it comes to top onto paper towel to drain. Combine lettuce, chicken, green onions, and cilantro in a large bowl. Put miafun, vinegar and sesame oil into bowl and mix. Combine chicken mixture and miafun mixture together serve immediately. Makes 4 to 6 servings.
HOT CHICKEN SALAD
2 cups diced cooked chicken
2 cups thinly sliced celery
½ c. shivered almonds
2 t. grated onion
1 c. mayonnaise or salad dressing
½ t. salt
2 T. lemon juice
1 c. grated cheese
3 small bags potato chips crumbled
Heat oven to 450°F.
Combine Ingredients except cheese and chips. Place in casserole dish. Sprinkle with cheese and chips. Bake for 10 to 15 minutes.
HERB ROASTED CHICKEN
In a small pot whisk together the following ingredients and bring to a boil, then simmer for 20 minutes:
1 T. extra virgin olive oil
3 T. dry sherry or Madeira
5 T. flour
1 T. chopped fresh thyme
1 C. chicken stock
1 t. salt
¾ t. fresh ground pepper
½ c. heavy cream or sour cream
While soup is cooking, follow directions 1 and 2
2 T. flour
¼ t. ground sage
¼ t. dried thyme
4 skinless, boneless chicken breast halves
2 T. margarine or butter
1. On waxed paper, combine flour, sage, thyme, and salt. Coat chicken lightly with flour mixture.
2. In skillet over medium-high heat, in hot butter, cook chicken until brown on both sides.
3. Add soup, stirring to loosen brown bits. Reduce heat to low. Cover; simmer 5 minutes or until chicken is no longer pink. Serve over hot cooked rice
CRANBERRY-GLAZED CORNISH HENS WITH WILD RICE
4 Cornish game hens
1 box or pkg. of wild rice
½ c. celery
Heat oven to 425°F. Cook rice. Stir in celery, almonds, and ½ of cranberry sauce.
CHICKEN-ASPARAGUS CASSEROLE
Place in a large casserole:4 c. diced chicken
1 can cut asparagus, drained (or green beans)
1 c. diced American cheese
3 1/2 oz. noodles, cooked and drained
1 sm. can mushrooms, drained
1 sm. can pimientos, drained
1 c. diced celery
1/4 c. diced onion
1/2 c. chopped green pepper
1 sm. can minced ripe olives
1 can cream of chicken soup
1 can cream of mushroom soup
Mix and bake at 350 degrees for 1 hour. Serves 10.
CHICKEN CASSEROLE
2 c. diced chicken
1 can (cut) asparagus (drained)
1 c. diced American cheese
1/2 pkg. noodles (cooked)
1/2 c. cashew nuts (optional)
1 sm. can mushrooms (drained)
1 sm. can pimientos (drained)
1 c. diced celery
1/4 c. diced onions
1/4 c. diced green pepper
1 sm. jar black olives (chopped)
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. mayonnaise
Scant c. of broth, water or milk
Salt and pepper to taste
Chow mein noodles
Layer in order the first 11 ingredients above. Pour over this the soup mixture, mayonnaise, water, salt and pepper. Put chow mein noodles on top. Bake 1 hour at 350 degrees. Serves 12 generously.
THAI CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE
2 whole chicken breasts, skinned,
boned & cut into bite-size pieces
½ c. peanut butter
½ c. water
2 tbsp. soy sauce
1 tbsp. brown sugar
2 tbsp. peanut or vegetable oil
3 or 4 cloves garlic, minced
1/2 tsp. crushed red pepper
3 to 4 c. sliced broccoli or spinach
In a small bowl, blend peanut butter, water, soy sauce and sugar; set aside. In a wok or large skillet, heat oil over high heat. Add garlic and pepper; stir-fry 30 seconds. Add chicken, stir-fry until firm and white, about 5 minutes. Add broccoli or spinach, stir-fry until bright green, about 3 minutes. Stir in peanut butter mixture. Cook, stirring constantly until sauce is smooth, about 3 minutes. Serves 4.
THAI CHICKEN STIR-FRY
2 whole chicken breasts, skinned,
boned & cut into bite-size pieces
½ c. milk
½ c. coconut milk
½c. water
2 tbsp. soy sauce
2 tbsp. sesame seed oil
3 or 4 cloves garlic, minced
1/2 tsp. crushed red pepper
3 to 4 c. sliced broccoli or spinach
2 whole chicken breasts, skinned,
boned & cut into bite-size pieces
½ c. peanut butter
½ c. water
2 tbsp. soy sauce
1 tbsp. brown sugar
2 tbsp. peanut or vegetable oil
3 or 4 cloves garlic, minced
1/2 tsp. crushed red pepper
3 to 4 c. sliced broccoli or spinach
In a small bowl, blend peanut butter, water, soy sauce and sugar; set aside. In a wok or large skillet, heat oil over high heat. Add garlic and pepper; stir-fry 30 seconds. Add chicken, stir-fry until firm and white, about 5 minutes. Add broccoli or spinach, stir-fry until bright green, about 3 minutes. Stir in peanut butter mixture. Cook, stirring constantly until sauce is smooth, about 3 minutes. Serves 4.
THAI CHICKEN STIR-FRY
2 whole chicken breasts, skinned,
boned & cut into bite-size pieces
½ c. milk
½ c. coconut milk
½c. water
2 tbsp. soy sauce
2 tbsp. sesame seed oil
3 or 4 cloves garlic, minced
1/2 tsp. crushed red pepper
3 to 4 c. sliced broccoli or spinach
NEW BRUNSWICK STEW WITH CHICKEN
1 (2 1/2-pound) fryer chicken
Water
1 (28-ounce) can crushed tomatoes, sweetened with 1/3 cup sugar
1 (16-ounce) can creamed corn
1 cup ketchup
1/2 cup barbecue sauce
1 tablespoon liquid smoke, available in grocery store
1 onion, chopped
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
Salt and pepper
Celery salt
Cooked rice, as accompaniment
In a large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes. Drain the chicken and reserve 2 cups of stock. Remove the skin and bones and chop meat.
In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of the stock if the stew becomes too thick. Serve stew over steamed rice.
PORK
SMOKED BUTT ROAST
1 (5-pound) pork butt roast
4 tablespoons House Seasoning, recipe follows
2 tablespoons seasoned salt
4 tablespoons liquid smoke, found in grocery store
1 medium onion, sliced
1 cup water
3 bay leaves
Barbeque sauce of choice, for serving
Preheat oven to 350 degrees F.
Sprinkle 1 side of the roast with 2 tablespoons of the House Seasoning, making sure to rub well. Flip the roast over and rub the remaining 2 tablespoons of House Seasoning. Repeat the process with the seasoned salt and liquid smoke. Place the roast in a large roasting pan. Add the onion, water and bay leaves to the roast. Place in the oven and cook for 2 1/2 to 3 hours, or until thermometer reads 170 degrees F. Let meat cool for a few minutes and then slice.
Serve with your favorite barbeque sauce.
HOUSE SEASONING
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Seasoned canned vegetables
Mexican Stewed Tomatoes
10 c. tomatoes peeled and chopped
2 ½ T. red chili powder
10 cloves garlic
2 ½ t salt
5 c diced onions
2 c bell peppers
1 c. celery
2 ½ T cumin
1 T. coriander
1 c. roasted red bell peppers
3 limes juiced
handful fresh cilantro chopped
store overnight in fridge. Cook until boiling can in hot jars.
Italian Stewed Tomatoes
10 c tomatoes peeled and chopped
2 ½ t salt
10 cloves garlic
1 c celery
2 ½ T Oregono
2 c bell pepper
handful fresh basil chopped
5 c onions
handful chopped fresh Italian parsley
1 T garlic powder
handful fresh chives chopped
handful fresh shallots chopped
10 c. tomatoes peeled and chopped
2 ½ T. red chili powder
10 cloves garlic
2 ½ t salt
5 c diced onions
2 c bell peppers
1 c. celery
2 ½ T cumin
1 T. coriander
1 c. roasted red bell peppers
3 limes juiced
handful fresh cilantro chopped
store overnight in fridge. Cook until boiling can in hot jars.
Italian Stewed Tomatoes
10 c tomatoes peeled and chopped
2 ½ t salt
10 cloves garlic
1 c celery
2 ½ T Oregono
2 c bell pepper
handful fresh basil chopped
5 c onions
handful chopped fresh Italian parsley
1 T garlic powder
handful fresh chives chopped
handful fresh shallots chopped
Spice Blends or Rubs
Mary’s Onion Powder recipe
6 sweet onions
6 bunches of green onions
6 shallots
6 bunches of chives
6 spanish onions roasted
6 leeks
6 sweet onions
6 bunches of green onions
6 shallots
6 bunches of chives
6 spanish onions roasted
6 leeks
cut up and put in food process and pureed then layered in drying rack and dried for about 8 hours. Put in freezer for at least 24 hours. Put through food process to break up any large pieces and put in a jar.
Original
6 onions
3 bulbs of garlic
1 c dry mustard
1 T. Italian parsley
1 T. black pepper
1 T. celery seed
1 T. basil
6 crushed bay leaves
1 T. marjoram
1 T. oregano
1 T. Savory
1 T. thyme
1 T. cayenne pepper
1 T. coriander
1 T. cumin
1 T. ground mustard
1 T. rosemary
6 carrots
1 T. Orange Peel
1 T. Lemon peel
1 T. tomato powder
Table
6 Onions
3 bulbs of garlic
6 roasted red peppers
1 T. Black pepper
1 T. chili pepper powder
1 T. Italian parsley
1 T. celery seed
1 T. basil
6 crushed bay leaves
1 T. marjoram
1 T. oregano
1 T. Savory
1 T. thyme
1 T. cayenne pepper
1 T. coriander
1 T. cumin
1 T. ground mustard
1 T. rosemary
6 carrots
1 T. Orange Peel
1 T. Lemon peel
1 T. tomato powder
Italian
6 bulbs garlic
1 T. basil
1 T. oregano
1 T. rosemary
1 T. Italian parsley
1 T. marjoram
1 T. white pepper
1 T. sage
1 T. Savory
1 T. cayenne pepper
1 T. thyme
6 crushed bay leaves
1 T. coriander
1 T. cumin
1 T. ground mustard
3 Onions
3 roasted red peppers
Onion
6 sweet onions
6 bunches of green onions
6 shallots
6 bunches of chives
6 spanish onions roasted
6 leeks
1 T. Italian parsley
1 T. basil
6 crushed bay leaves
1 T. marjoram
1 T. oregano
1 T. thyme
1 T. savory
1 T. cayenne pepper
1 T. coriander
1 T. ground cumin
1 T. ground mustard
1 T. rosemary
6 carrots
Herbs and Onion
6 onions
3 bulbs of garlic
1 T. Black pepper
1 T. sweet chili powder
1 T. Italian parsley
1 T. celery seed
1 T. basil
6 crushed bay leaves
1 T. marjoram
1 T. oregano
1 T. Savory
1 T. thyme
1 T. cayenne pepper
1 T. coriander
1 T. cumin
1 T. ground mustard
1 T. rosemary
1 T. Orange Peel
Garlic and Herb
6 bulbs of garlic
3 onions
1 T. Italian parsley
1 T. black pepper
1 T. fennel
1 T. basil
6 crushed bay leaves
1 T. marjoram
1 T. oregano
1 T. Savory
1 T. thyme
1 T. cayenne pepper
1 T. coriander
1 T. cumin
1 T. ground mustard
1 T. rosemary
1 T. celery seed
6 carrots
1 T. Orange Peel
Lemon Pepper
6 onions
1 T. black pepper
1 T. basil
1 T celery seed
6 crushed bay leaves
1 T. marjoram
1 T. oregano
1 T. Savory
1 T. thyme
1 T. cayenne pepper
1 T. coriander
1 T. cumin
1 T. ground mustard
1 T. rosemary
3 bulbs garlic
6 T. lemon peel
6 carrots
1T. turmeric
1 T chili powder
BEEF
MEATBALLS1-lb. ground beef
½ cup soft bread crumbs
1 egg
1-Tablespoon Italian Seasoning
1-teaspoon garlic salt
Shape into 1-inch meatballs. Brown in skillet.
BEEF AND BEAN CASSEROLE
Filling Dough
1 lb. ground beef 1 c. flour
½ c. diced green bell pepper ¼ t. garlic
1 c. tomato sauce ¼ t. salt
1/3 cup chopped onions ¼ cream of tartar
4 t. chili powder 2 t. baking powder
2 t. garlic powder ¼ c. shortening
1 tsp salt 1 T. butter
1 t. ground black pepper 1/3 c. milk
1 lbs. Pinto beans cooked, drained
1 ½ c. shredded cheddar cheese
¾ c. sour cream
1. egg slightly beaten
Filling
Brown ground beef and bell pepper in a large skillet; drain. Stir in tomatoe sauce, chopped onions, chili powder, garlic, salt, pepper, and beans. Simmer 5 to 10 minutes while preparing dough.
Dough
Sift flour, garlic, salt, cream of tartar, baking powder together. Cut in shortening until mixture resembles coarse crumbs. Add butter to milk, then add mixture to dough at one time. Stir only until dough follows fork around bowl. Turn out onto lightly floured surface. Knead gently ½ minute. Pat or roll ¼ inch thick. Cut with a biscuit cutter. Cover sides and bottom of an ungreased casserole dish, reserving enough to cover top.
Preheat oven to 375°F. Combine ¾ c. cheese, sour cream, and egg; mix well. Remove meat from heat; stir in sour cream mixture. Pour mixture into casserole dish over dough. Arrange remaining biscuit layers on top; sprinkle with remaining cheese. Bake 25 to 30 minutes. Yields: 6 servings.
MEATLOAF
2 pounds ground round steak
2 eggs
1 ½ cu. Bread crumbs
¾-cup ketchup
1 tsp salt
½ c. warm water
1 med. onion
Mix thoroughly. Put into loaf pan, cover with two strips of bacon, if you like that flavor. Pour over all one
8 oz. tomato sauce. Bake one hour at 350°F. Serves six.
MEATLOAF
1 ½ pounds hamburger
¼ c. chopped onion
8 oz. (1 c.) tomato sauce
¾ c. toasted bread crumbs
1 egg (beaten)
salt and pepper
mix well
Bake at 350°F. for 1 hour.
SAVORY MEATLOAF
2 thin slices salt pork, diced
2 T. minced onion
2 pounds ground beef
½ c. tapioca
2 ½ t. salt
¼ t. pepper
2 cups strained canned tomatoes—juice and pulp
fry salt pork, onion cook until golden brown. Add to other ingredients. Mix thoroughly. Bake in loaf pan 450°F. 15 minutes decrease heat to 350°F. bake 30 minutes longer.
MEATLOAF CASSEROLE
1 T. butter
1 lb. lean ground beef
1 onion
1 c. rice
½ lb mushrooms
3 T. dry sherry or Madeira
5 T. flour
1 T. chopped fresh thyme
1 c. chicken stock
1 t. salt
¾ t. fresh ground pepper
½ c. heavy cream or sour cream
1 c. water
Preheat oven to 350°F.
1. Using a paper towel, rub the butter around the inside of a 2 ½ quart casserole dish.
2. Crumble the meat into the casserole dish with your hand. Sprinkle rice and minced onion over meat.
3. Mix the remain ingredients in a bowl and then pour over rice mixture.
4. Cover and bake for 1 hour.
SHEPHERD’S PIE
2 c. meat stock or gravy
3 ½ T. Tapioca
1/8 t. pepper
1/8 t. paprika
2 c. diced cooked meat
½ c. tomatoes
½ c. onion
½ c. carrots
2 t. Worcestershire sauce
2 c. mashed potatoes (seasoned to your taste)
2 T. butter
Bring stock to boil. In a bowl, combine tapioca, pepper, and paprika. Add to stock. Bring back to full boil stirring constantly. Add other ingredients except potatoes and butter. Place in a greased baking dish. Cover top with potatoes. Brush with melted butter. Bake at 450°F for 20 minutes or until potatoes are brown.
Pan Runzaa
Ingredients:
1# hamburger
1 cup chopped onion
salt/pepper to taste
Cheddar cheese 6 oz or more shredded
4 c shredded cabbage ( or 1 pkg. pre-shredded)
2 pkg. (8 rolls) crescent rolls
1 can cream of mushroom soup
Directions:
!. Brown hamburger w/onion, salt, pepper. Remove from pan.
2.. Put cabbage in pan with 1/2 c. water and cook until soft (about 10 min)
3. Drain cabbage. Mix burger,cabbage and soup in pan. Heat.
4. Press 1 pkg. crescent rolls in bottom of 9x13 pan. Pour mixture over dough and sprinkle with cheese.
5. Unroll the other pkg. of crescent rolls over top.
6. Bake at 375 for 10-15 minutes until the crescent rolls are golden brown.
Take a package of chicken tenders, coat them in honey mustard and then roll
them in crushed French's french fried onions. Bake for 20 at 375
Desserts
BANANA POUND CAKE
2¾ cups sugar
1¼ cups margarine or butter, softened
1-teaspoon vanilla
5 eggs
3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup evaporated milk
1 cup mashed ripe banana
½ teaspoon cinnamon
Heat oven to 350F. Grease and flour bundt pan (12 cup)or tube pan(10x4). Beat sugar, margarine, vanilla and eggs on low speed, scraping bowl constantly for 30 seconds. Beat on high speed scraping bowl occasionally for 5 minutes. Beat in flour, baking powder and salt with milk on low speed. Fold in 1 cup of mashed ripe bananas, ½ tsp. Cinnamon. Pour into pan. Bake until wooden pick comes our clean. About 70-80 minutes. Cool for 20 minutes.
MOCHA CHEESECAKE
1 ½ cups chocolate wafers, finely crushed
1/3 cup butter
½ Tablespoon granulated sugar
Filling:
2 squares (1oz. each) sweet chocolate
2 pkgs. (8 oz. each) cream cheese
4 eggs
¾ cup sugar
2 to 3 tsp. Instant coffee
Dash salt
Combine wager crumbs, butter and sugar. Butter sides and bottom of an 8-inch spring form pan. Press crumb mixture evenly onto bottom of pan. Melt chocolate over hot, but not boiling water. Stir until smooth. Beat cream cheese until soft and smooth. Add eggs, one at a time to cream cheese. Gradually add sugar, mixing until well blended. Add melted chocolate, instant coffee and salt. Stir until blended. Turn mixture into prepared pan. Bake cake at 350f in center of oven for about 40 minutes or until cake center is almost set. It will firm when chilled. Let cheesecake cool on counter for about 45 minutes. Cover and chill for at least 4 hours or overnight. Remove sides of pan. Garnish if desired.
STRAWBERRY SHORTCAKE
Fruit topping:
2 pints strawberries
1 Tablespoon granulated sugar
Shortcake:
2 cups sifted all-purpose flour
3 Tablespoon granulated sugar
4 teaspoon baking powder
dash salt
grated rind from 1 orange
¼ cup butter
¼ cup solid shortening
2/3 cup sour cream
Topping:
1 cup whipping cream
1 Tablespoon granulated sugar
Rinse berries. Pat dry. Slice and put in a bowl. Sprinkle with sugar and orange juice. Let sit for 30 minutes. In another bowl, sift together dry ingredients. Add orange rind. With a pastry cutter of two knives, cut in butter until coarse crumbs form. Lightly mix in sour cream to from a soft dough. On a floured board, roll dough to about ¾-inch thickness. Cut dough into 6 circles, about 3 inches wide. Place on a lightly greased baking sheet. Bake at 400F until puffed and golden, about 15 minutes. Remove from oven. While warm, split biscuits in half with a fork. Whip cream. Add sugar. Place bottom halves on serving dishes. Top with berries and second halves. Garnish with a dollop of whipped cream.
DARK CHOCOLATE FUDGE
3-6 oz. packages semi-sweet chocolate chips
1-14oz. can sweetened condensed milk (not evaporated milk)
dash salt
½ to 1 cup chopped nuts
1½ teaspoons vanilla extract
In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into wax paper-lined 8-or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature. Makes about 2 pounds.
CHOCOLATE BARS
1-18½ oz. package chocolate cake mix
1/3-cup vegetable oil
1-egg
1-cup chopped nuts
1-14 oz. can sweetened condensed milk
1-6oz. package semi-sweet chocolate chips
1 teaspoon vanilla extract
dash salt
Preheat oven to 350F. In large mixer bowl, beat cake mix, oil and egg on medium speed until crumbly. Add nuts. Reserving 1½ cups crumb mixture, press remainder firmly on bottom of greased 13 x 9-inch baking pan. In small saucepan, combine remaining ingredients. Over medium heat, cook and stir until chips melt. Pour evenly over prepared crust. Top with reserved crumb mixture. Bake 25 to 30 minutes or until bubbly. Cool. Cut into bars. Store loosely covered at room temperature. Makes 36 bars.
GERMAN SWEET CHOCOLATE CAKE
1 pkg. (4 oz.) German sweet chocolate
½ c. boiling water
1 c. butter or margarine
2 c. sugar
4 egg yolks
1 t. vanilla
2 ½ c. flour
1 t. baking soda
½ t. salt
1 c buttermilk
4 egg whites, stiffly beaten
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks, 1 at a time, beating will after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three 8- or 9- inch layer pans, lined on bottoms with paper. Bake at 350°F. for 30 to 40 minutes. Cool. Frost tops only.
COCONUT-PECAN FROSTING
1-c. evaporated milk
1 c. sugar
3 slightly beaten egg yolks
½ c. butter or margarine
1 t. vanilla
Cook and stir over medium heat until thickened-about 12 minutes. Add 1 1/3 cups of coconut flakes and 1 cup chopped pecans. Cool until thick enough to spread; beat occasionally. Makes 2 ½ cups.
BLACKBERRY COBBLER
4 c. fresh blackberries
¾ c. sugar
¼ c. flour
2 t. butter or margarine
1 c. flour
½ t. salt
½ c. shortening
2 T. ice water
Combine berries, sugar, and ½ c. flour. Spoon into an 8-inch square baking dish, dot with butter. Combine 1-cup flour and salt cut in shortening. Sprinkle ice water over surface. Roll pastry out to cover blackberries. Bake at 375°F. for 45 minutes or until golden brown.
CHOCOLATE PRALINES
2 ¼ c. sugar
1 c butter milk
1 t. baking soda
1 T. butter
4 t. cocoa
1 T. shortening
2 c. Pecan halves
In a large saucepan combine sugar, buttermilk, and baking soda. Boil slowly to soft ball stage, 234°F. Stir constantly; mixture will turn brown. Remove from heat and add butter, cocoa, shortening, and pecan. Stir until thick, 2 to 3 minutes. Drop from tablespoon onto waxed paper. (If candy becomes too stiff, add tablespoon of hot water) 30 pralines. Yield: 30 pralines
APPLE COBBLER
Filling
3 c. sliced apples
1 c. sugar
1 t. cinnamon
2 T. flour
2 T. butter
½ c. milk
Mix ingredients and pour into a buttered shallow pan. Cover with crust.
Crust
1 ½ cups flour
¼ t. salt
5 T. shortening
½-cup milk
Mix dry ingredients, cut in shortening, add milk. Pat out the soft dough and fit over apples. Bake 30 minutes at 350°F oven.
CUSTARD
1-c sugar
1 can evaporated milk
3 eggs
3 T. butter
3 T. flour
1 t. vanilla or lemon
pour in pyrex pie pan
Bake at 350°F. till firm
SOUR CREAM RAISIN PIE
1 ¾ cups buttermilk
1-cup sugar
5 t. cornstarch
¼ t. salt
3 eggs
lemon juice
1 T. butter
6 T. sugar for meringue
CHERRY OR BERRY PIE
1 cup sugar (1 cup 100% white grape juice for sugar-free pie)
4-Tablespons flour
dash of salt
Mix together
Sprinkle over
4 cups of cherries or berries
spoon into baking dish
1 t. cinnamon (sprinkle over top)
1 T. Butter (dotted over mixture)
2-T. water of Berry juice
cover with pastry
Bake in hot oven 450°F for about 40 min. Reduce heat to 350°F. and finish baking
BLUEBERRY COBBLER
1 1/3 cups sifted flour
3 T. sugar or 100% white grape juice
1 ½ t. baking powder
½ cup shortening (not butter)
2 egg yolks
1 T. lemon juice
3 T. orange juice
Mix flour, sugar and baking powder together. Cut in shortening until it resembles cornmeal. Stir in the egg yolks mixed with the fruit juices. Chill dough a few minutes and roll out 1/8-inch thick.
Mix 2 quarters of blueberries (or any other berry)
With ¾ cup sugar and ¼ cup flour and ¼ cup butter. Taste the berries for sweetness and add more sugar if necessary (some are less sweet than others). Poru into a 3 quart casserole and cover with the pastry. Sprinkle with sugar lightly and bake at 375 degrees for 45 minutes.
STRAWBERRY TEA LOAF
1-pkg. yellow cake mix with pudding
½ cup pecans chopped
1 Tablespoon cinnamon
1/3 cup oil
3 eggs
2 cups of frozen strawberries (thawed) save juice for glaze.
grease a 2 quart loaf pan with butter, sprinkle with sugar. Place cake mix in large mixing bowl; whisk with a wire whisk to remove lumps; add nuts and cinnamon mix well; add strawberries. Beat until all ingredients are mixed well. Hand Mix only. Pour into loaf pan and bake at 325F. for 50 to 60 minutes or tested done. Remove from oven and let stand 10 minutes the glaze.
Glaze
1-cup powdered sugar
2-Tablespoons juice from strawberries
1-Tablespoon lemon juice
Mix together and let stand while cake is baking. When loaf has cooled for 10 minutes glaze while still in the pan; Remove from pan when loaf is cool enough to handle.
GRANDMA ROE’S PECAN PIE (1)
1 ¼ - c sugar
½ c. Karo Syrup
¼ c. butter
3- eggs, beaten
1- c pecans
Combine sugar, Karo and butter—bring to a boil in saucepan. Beat eggs, add pecans—add hot syrup. Pour into unbaked pie shell. Bake 30 minutes in 375°F. oven.
GRANDMA ROE’S PECAN PIE (2)
3-eggs
¾ - c sugar
¾ - c. White Karo Syrup
dash salt
¼ c. melted margarine
1 T. vanilla
1- c chopped pecans
Beat eggs, add sugar, syrup and salt-mix well. Add margarine and vanilla. Beat well. Put pecans in bottom of pie shell. Pour mixture over nuts. Bake at 400°F. for 10 minutes lower temp to 300°F and cook 35 minutes longer.
HOT COCOA RICE CEREAL SQUARES
3 T. butter/margarine
1 10 oz. pkg. marshmallows
6-c. puffed rice cereal (can use cocoa flavored for more chocolate flavor)
2 c. miniature marshmallows
½ unsweetened cocoa
1/3 c. sugar
1 t. cornstarch
¾ cup dry skim milk
Mix cocoa, sugar, cornstarch, dry milk and cereal together. Melt butter in large saucepan over low heat. Add 1 pkg large marshmallows. Stir until melted and smooth. Remove from heat. Immediately add cereal mixture and mix until well coated. Mix in miniature marshmallows into cooling mixture. Put into greased 13x9x2 inch pan. Cool completely cut into squares.
MARSHMALLOW CRISPIES
3 T. butter
1 pkg.(10 ½ oz) miniature marshmallows
6 cups puffed rice cereal
melt butter and marshmallows until smooth on low heat. Remove from heat. Add cereal stir put into 13x9x2 inch greased pan. Let cool and cut into squares.
PEANUT BUTTER AND CHOCOLATE CRISPY SQUARES
1 pkg.(10 ½ oz) miniature marshmallows
½ c. creamy peanut butter
6 c. puffed rice cereal
1/3 c. chocolate chips
Heat marshmallow, peanut butter on low heat. Mix until smooth. Remove from heat add cereal and chocolate chips. Stir until well coated. Put into greased 13x9x2 inch pan. Cool completely cut into squares.
CHOCOLATE RASPBERRY CHEESECAKE
Crust:
1 ½ cups chocolate graham crackers or chocolate wafers
6 T. melted butter
¼ c. sugar
mix together and press into pie pan or spring form pan
Filling:
6 oz. cream cheese
1 can (14 oz.) sweetened condensed milk
1 egg
3 T. lemon juice
1 t. vanilla
1 c. raspberries
Preheat oven to 350°F. With mixer, beat softened cream chees until fluffy; gradually beat in milk until smooth. Add egg, lemon juice, and vanilla. Mix well.
Arrange raspberries on bottom of crust Slowly pour cheese mixture over fruit. Place a pan of water underneath cake to keep it from cracking. Bake 30 to 35 minutes until center is almost set. Cool.
Options. 1. Make a chocolate sauce with cocoa, water and sugar to taste. Drip over cheese cake
2. Top with fresh raspberries and mint leaves.
Keep refrigerated.
MISSISSIPPI MUD CAKE
4 eggs
2 sticks butter/margarine
1/3 c. cocoa
1 ½ c. flour
2 c. sugar
1 t. vanilla
½ t. salt
marshmallows
In saucepan, melt margarine and cocoa. Mix dry ingredients together. Add eggs. Put into greased 9-by-13 inch pan. Bake at 350 degrees for 20 minutes. Take out and cover with marshmallows. Put back in oven until marshmallows are melted. Let cool.
FROSTING (for Mississippi Mud Cake)
½ c. cocoa
½ c. milk
½ stick margarine/butter
1 lb. box powdered sugar
1 t. vanilla
1 c. chopped nuts
Melt margarine/butter with milk and cocoa. Add vanilla and nuts and mix.
CHOCOLATE CHIP MADELEINES
2 C. flour
1 1/3 c. (8oz.) chocolate chips
4 large eggs
1 c. sugar
1 T. orange extract
1 t. vanilla
2 T. grated orange peel
2 sticks unsalted butter
sifted powdered sugar
PREHEAT oven to 350°F. Generously grease and flour Madeleine baking pan(s).
COMBINE flour and 1 cup chocolate chips in medium bowl. Beat eggs, sugar, orange extract, vanilla, and orange peel in large mixing bowl until light in color. Fold flour mixture and butter alternately into egg mixture, beginning and ending with flour mixture.
Spoon batter by heaping tablespoon into each prepared mold.
BAKE for 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool in pan for 1 minutes. With tip of knife, release onto wire racks to cool completely. Wash, grease and flour pan. Repeat with remaining batter.
SPRINKLE Madeleines very lightly with powdered sugar. Melt remaining chocolate chips over low heat. Stir to mix. Use frosting bag or plastic bag with small hole cut in corner to decorate madeleines. Allow chocolate to cool and set before serving.
BUTTERMILK PIE
Crust:
1 ¼ c. flour
1 t. sugar
1 t. salt
Cut in one c. vegetable shortening or ½ c. shortening with 8 T. cold butter.
Break the shortening into large chunks. If using butter cut into small pieces. Cut fat into dry ingredients with a pastry blender until pastry is consistency of coarse crumbs. Drizzle over mixture 1/3 cup and 1 T. of ice cold water. Using a rubber spatula cut until moisture is evenly distributed and starts forming small balls. If balls of dough stick together you have added enough water. If not add 1 to 2 T. ice water. Refrigerate overnight. Roll out dough and put into pie pan.
Filling:
½ c. butter (not margarine)
1 ½ c. sugar
3 rounded T. flour
3 eggs, beaten
1 c. buttermilk
1 t. vanilla
¼ t. nutmeg
Cream softened butter with sugar. Add eggs and flour and beat well. Stir in buttermilk and vanilla. Sprinkle with nutmeg. Pour into unbaked pie shell and bake 40-50 minutes at 350 degrees. Cool before serving.
CRANBERRY APPLE COBBLER
5 c. sliced peeled apples or pears
1 ¼ c. sugar
1 c. cranberries
3 T. tapioca
½ t. ground cinnamon
1 c. water
2 T. margarine or butter
¼ c. flour
2 T. sugar
1 t. baking powder
1/8 t. salt
1.4 c. margarine or butter
3 T. milk
Hear oven to 375°F. Mix apples, 1 ¼ c. sugar, cranberries, tapioca, cinnamon and water in large saucepan. Let stand 5 minutes. Stirring constantly, cook on medium heat until mixture comes to full boil. Pour into 2-quart baking dish. Dot with 2 tablespoons margarine. Mix flour, 2 tablespoons sugar, baking powder, and salt in large bowl. Cut in ¼-cup margarine until mixture resembles course crumbs. Stir in milk until soft dough forms. Drop dough by tablespoonfuls onto hot apple mixture. Bake 30 minutes or until topping is golden brown. Serve warm with whipped topping, if desired. Makes 8 servings.
PINEAPPLE UPSIDE DOWN CAKE
4 pineapple slices
9 maraschino cherries
1 T. pineapple syrup
¾ c brown sugar
¼ c. butter or margarine
1 c. sugar
½ t. salt
½ c. shortening
2 eggs
1 t. vanilla
2 c. flour
¾ t. baking powder
½ c. milk
Drain pineapple slices and maraschino cherries on paper towel. Blend pineapple syrup, sugar, and butter in a 9 in. cast iron skillet, or 7 x 11 inch pan. Stir mixture over low hear until mixture is blended and bubbles; remove from hear. Arrange, half, slices of pineapple in pinwheel pattern on sugar mixture; place cherries in center of each half-slice and one in the middle of pan.
In a bowl mix together sugar, salt, flour, and baking powder. Cut in shortening. In another bowl slightly beat eggs and vanilla. Pour a third at a time into flour mixture while beating. Scrape sides after each addition. Then gradually pour in milk still scraping the sides. Pour over fruit. Cook at 350°F for about 35 to 40 minutes. Until a toothpick inserted into the middle comes out clean.
Alternate toppings
Instead of pineapple and cherries: (do not use frozen foods, the excess water will keep the batter from cooking.)
Apples and walnut
Peaches
Pears
Berries (well drained)
Bananas and chocolate chips (two layers of fruit and no more than ½ cup of chips or the batter will not cook well).
GLAZED APPLES
2 c. apples
3 ½ T. brown sugar
1/3 c. Karo syrup
1 t. lemon juice
1 ½ T. Water
1 T. Cornstarch
1/8 c. melted butter
1/3 t. salt (to taste)
1/8 t. cinnamon
Combine sugar and cornstarch. Mix until smooth. Mix all ingredients (except apples) together and cook until a clear thick. Pour over apples and stir until apples are coated. Bake in oven for 40 minutes at 350°F.
MARRIONBERRY PIEBANANA POUND CAKE
2¾ cups sugar
1¼ cups margarine or butter, softened
1-teaspoon vanilla
5 eggs
3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup evaporated milk
1 cup mashed ripe banana
½ teaspoon cinnamon
Heat oven to 350F. Grease and flour bundt pan (12 cup)or tube pan(10x4). Beat sugar, margarine, vanilla and eggs on low speed, scraping bowl constantly for 30 seconds. Beat on high speed scraping bowl occasionally for 5 minutes. Beat in flour, baking powder and salt with milk on low speed. Fold in 1 cup of mashed ripe bananas, ½ tsp. Cinnamon. Pour into pan. Bake until wooden pick comes our clean. About 70-80 minutes. Cool for 20 minutes.
MOCHA CHEESECAKE
1 ½ cups chocolate wafers, finely crushed
1/3 cup butter
½ Tablespoon granulated sugar
Filling:
2 squares (1oz. each) sweet chocolate
2 pkgs. (8 oz. each) cream cheese
4 eggs
¾ cup sugar
2 to 3 tsp. Instant coffee
Dash salt
Combine wager crumbs, butter and sugar. Butter sides and bottom of an 8-inch spring form pan. Press crumb mixture evenly onto bottom of pan. Melt chocolate over hot, but not boiling water. Stir until smooth. Beat cream cheese until soft and smooth. Add eggs, one at a time to cream cheese. Gradually add sugar, mixing until well blended. Add melted chocolate, instant coffee and salt. Stir until blended. Turn mixture into prepared pan. Bake cake at 350f in center of oven for about 40 minutes or until cake center is almost set. It will firm when chilled. Let cheesecake cool on counter for about 45 minutes. Cover and chill for at least 4 hours or overnight. Remove sides of pan. Garnish if desired.
STRAWBERRY SHORTCAKE
Fruit topping:
2 pints strawberries
1 Tablespoon granulated sugar
Shortcake:
2 cups sifted all-purpose flour
3 Tablespoon granulated sugar
4 teaspoon baking powder
dash salt
grated rind from 1 orange
¼ cup butter
¼ cup solid shortening
2/3 cup sour cream
Topping:
1 cup whipping cream
1 Tablespoon granulated sugar
Rinse berries. Pat dry. Slice and put in a bowl. Sprinkle with sugar and orange juice. Let sit for 30 minutes. In another bowl, sift together dry ingredients. Add orange rind. With a pastry cutter of two knives, cut in butter until coarse crumbs form. Lightly mix in sour cream to from a soft dough. On a floured board, roll dough to about ¾-inch thickness. Cut dough into 6 circles, about 3 inches wide. Place on a lightly greased baking sheet. Bake at 400F until puffed and golden, about 15 minutes. Remove from oven. While warm, split biscuits in half with a fork. Whip cream. Add sugar. Place bottom halves on serving dishes. Top with berries and second halves. Garnish with a dollop of whipped cream.
DARK CHOCOLATE FUDGE
3-6 oz. packages semi-sweet chocolate chips
1-14oz. can sweetened condensed milk (not evaporated milk)
dash salt
½ to 1 cup chopped nuts
1½ teaspoons vanilla extract
In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into wax paper-lined 8-or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature. Makes about 2 pounds.
CHOCOLATE BARS
1-18½ oz. package chocolate cake mix
1/3-cup vegetable oil
1-egg
1-cup chopped nuts
1-14 oz. can sweetened condensed milk
1-6oz. package semi-sweet chocolate chips
1 teaspoon vanilla extract
dash salt
Preheat oven to 350F. In large mixer bowl, beat cake mix, oil and egg on medium speed until crumbly. Add nuts. Reserving 1½ cups crumb mixture, press remainder firmly on bottom of greased 13 x 9-inch baking pan. In small saucepan, combine remaining ingredients. Over medium heat, cook and stir until chips melt. Pour evenly over prepared crust. Top with reserved crumb mixture. Bake 25 to 30 minutes or until bubbly. Cool. Cut into bars. Store loosely covered at room temperature. Makes 36 bars.
GERMAN SWEET CHOCOLATE CAKE
1 pkg. (4 oz.) German sweet chocolate
½ c. boiling water
1 c. butter or margarine
2 c. sugar
4 egg yolks
1 t. vanilla
2 ½ c. flour
1 t. baking soda
½ t. salt
1 c buttermilk
4 egg whites, stiffly beaten
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks, 1 at a time, beating will after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three 8- or 9- inch layer pans, lined on bottoms with paper. Bake at 350°F. for 30 to 40 minutes. Cool. Frost tops only.
COCONUT-PECAN FROSTING
1-c. evaporated milk
1 c. sugar
3 slightly beaten egg yolks
½ c. butter or margarine
1 t. vanilla
Cook and stir over medium heat until thickened-about 12 minutes. Add 1 1/3 cups of coconut flakes and 1 cup chopped pecans. Cool until thick enough to spread; beat occasionally. Makes 2 ½ cups.
BLACKBERRY COBBLER
4 c. fresh blackberries
¾ c. sugar
¼ c. flour
2 t. butter or margarine
1 c. flour
½ t. salt
½ c. shortening
2 T. ice water
Combine berries, sugar, and ½ c. flour. Spoon into an 8-inch square baking dish, dot with butter. Combine 1-cup flour and salt cut in shortening. Sprinkle ice water over surface. Roll pastry out to cover blackberries. Bake at 375°F. for 45 minutes or until golden brown.
CHOCOLATE PRALINES
2 ¼ c. sugar
1 c butter milk
1 t. baking soda
1 T. butter
4 t. cocoa
1 T. shortening
2 c. Pecan halves
In a large saucepan combine sugar, buttermilk, and baking soda. Boil slowly to soft ball stage, 234°F. Stir constantly; mixture will turn brown. Remove from heat and add butter, cocoa, shortening, and pecan. Stir until thick, 2 to 3 minutes. Drop from tablespoon onto waxed paper. (If candy becomes too stiff, add tablespoon of hot water) 30 pralines. Yield: 30 pralines
APPLE COBBLER
Filling
3 c. sliced apples
1 c. sugar
1 t. cinnamon
2 T. flour
2 T. butter
½ c. milk
Mix ingredients and pour into a buttered shallow pan. Cover with crust.
Crust
1 ½ cups flour
¼ t. salt
5 T. shortening
½-cup milk
Mix dry ingredients, cut in shortening, add milk. Pat out the soft dough and fit over apples. Bake 30 minutes at 350°F oven.
CUSTARD
1-c sugar
1 can evaporated milk
3 eggs
3 T. butter
3 T. flour
1 t. vanilla or lemon
pour in pyrex pie pan
Bake at 350°F. till firm
SOUR CREAM RAISIN PIE
1 ¾ cups buttermilk
1-cup sugar
5 t. cornstarch
¼ t. salt
3 eggs
lemon juice
1 T. butter
6 T. sugar for meringue
CHERRY OR BERRY PIE
1 cup sugar (1 cup 100% white grape juice for sugar-free pie)
4-Tablespons flour
dash of salt
Mix together
Sprinkle over
4 cups of cherries or berries
spoon into baking dish
1 t. cinnamon (sprinkle over top)
1 T. Butter (dotted over mixture)
2-T. water of Berry juice
cover with pastry
Bake in hot oven 450°F for about 40 min. Reduce heat to 350°F. and finish baking
BLUEBERRY COBBLER
1 1/3 cups sifted flour
3 T. sugar or 100% white grape juice
1 ½ t. baking powder
½ cup shortening (not butter)
2 egg yolks
1 T. lemon juice
3 T. orange juice
Mix flour, sugar and baking powder together. Cut in shortening until it resembles cornmeal. Stir in the egg yolks mixed with the fruit juices. Chill dough a few minutes and roll out 1/8-inch thick.
Mix 2 quarters of blueberries (or any other berry)
With ¾ cup sugar and ¼ cup flour and ¼ cup butter. Taste the berries for sweetness and add more sugar if necessary (some are less sweet than others). Poru into a 3 quart casserole and cover with the pastry. Sprinkle with sugar lightly and bake at 375 degrees for 45 minutes.
STRAWBERRY TEA LOAF
1-pkg. yellow cake mix with pudding
½ cup pecans chopped
1 Tablespoon cinnamon
1/3 cup oil
3 eggs
2 cups of frozen strawberries (thawed) save juice for glaze.
grease a 2 quart loaf pan with butter, sprinkle with sugar. Place cake mix in large mixing bowl; whisk with a wire whisk to remove lumps; add nuts and cinnamon mix well; add strawberries. Beat until all ingredients are mixed well. Hand Mix only. Pour into loaf pan and bake at 325F. for 50 to 60 minutes or tested done. Remove from oven and let stand 10 minutes the glaze.
Glaze
1-cup powdered sugar
2-Tablespoons juice from strawberries
1-Tablespoon lemon juice
Mix together and let stand while cake is baking. When loaf has cooled for 10 minutes glaze while still in the pan; Remove from pan when loaf is cool enough to handle.
GRANDMA ROE’S PECAN PIE (1)
1 ¼ - c sugar
½ c. Karo Syrup
¼ c. butter
3- eggs, beaten
1- c pecans
Combine sugar, Karo and butter—bring to a boil in saucepan. Beat eggs, add pecans—add hot syrup. Pour into unbaked pie shell. Bake 30 minutes in 375°F. oven.
GRANDMA ROE’S PECAN PIE (2)
3-eggs
¾ - c sugar
¾ - c. White Karo Syrup
dash salt
¼ c. melted margarine
1 T. vanilla
1- c chopped pecans
Beat eggs, add sugar, syrup and salt-mix well. Add margarine and vanilla. Beat well. Put pecans in bottom of pie shell. Pour mixture over nuts. Bake at 400°F. for 10 minutes lower temp to 300°F and cook 35 minutes longer.
HOT COCOA RICE CEREAL SQUARES
3 T. butter/margarine
1 10 oz. pkg. marshmallows
6-c. puffed rice cereal (can use cocoa flavored for more chocolate flavor)
2 c. miniature marshmallows
½ unsweetened cocoa
1/3 c. sugar
1 t. cornstarch
¾ cup dry skim milk
Mix cocoa, sugar, cornstarch, dry milk and cereal together. Melt butter in large saucepan over low heat. Add 1 pkg large marshmallows. Stir until melted and smooth. Remove from heat. Immediately add cereal mixture and mix until well coated. Mix in miniature marshmallows into cooling mixture. Put into greased 13x9x2 inch pan. Cool completely cut into squares.
MARSHMALLOW CRISPIES
3 T. butter
1 pkg.(10 ½ oz) miniature marshmallows
6 cups puffed rice cereal
melt butter and marshmallows until smooth on low heat. Remove from heat. Add cereal stir put into 13x9x2 inch greased pan. Let cool and cut into squares.
PEANUT BUTTER AND CHOCOLATE CRISPY SQUARES
1 pkg.(10 ½ oz) miniature marshmallows
½ c. creamy peanut butter
6 c. puffed rice cereal
1/3 c. chocolate chips
Heat marshmallow, peanut butter on low heat. Mix until smooth. Remove from heat add cereal and chocolate chips. Stir until well coated. Put into greased 13x9x2 inch pan. Cool completely cut into squares.
CHOCOLATE RASPBERRY CHEESECAKE
Crust:
1 ½ cups chocolate graham crackers or chocolate wafers
6 T. melted butter
¼ c. sugar
mix together and press into pie pan or spring form pan
Filling:
6 oz. cream cheese
1 can (14 oz.) sweetened condensed milk
1 egg
3 T. lemon juice
1 t. vanilla
1 c. raspberries
Preheat oven to 350°F. With mixer, beat softened cream chees until fluffy; gradually beat in milk until smooth. Add egg, lemon juice, and vanilla. Mix well.
Arrange raspberries on bottom of crust Slowly pour cheese mixture over fruit. Place a pan of water underneath cake to keep it from cracking. Bake 30 to 35 minutes until center is almost set. Cool.
Options. 1. Make a chocolate sauce with cocoa, water and sugar to taste. Drip over cheese cake
2. Top with fresh raspberries and mint leaves.
Keep refrigerated.
MISSISSIPPI MUD CAKE
4 eggs
2 sticks butter/margarine
1/3 c. cocoa
1 ½ c. flour
2 c. sugar
1 t. vanilla
½ t. salt
marshmallows
In saucepan, melt margarine and cocoa. Mix dry ingredients together. Add eggs. Put into greased 9-by-13 inch pan. Bake at 350 degrees for 20 minutes. Take out and cover with marshmallows. Put back in oven until marshmallows are melted. Let cool.
FROSTING (for Mississippi Mud Cake)
½ c. cocoa
½ c. milk
½ stick margarine/butter
1 lb. box powdered sugar
1 t. vanilla
1 c. chopped nuts
Melt margarine/butter with milk and cocoa. Add vanilla and nuts and mix.
CHOCOLATE CHIP MADELEINES
2 C. flour
1 1/3 c. (8oz.) chocolate chips
4 large eggs
1 c. sugar
1 T. orange extract
1 t. vanilla
2 T. grated orange peel
2 sticks unsalted butter
sifted powdered sugar
PREHEAT oven to 350°F. Generously grease and flour Madeleine baking pan(s).
COMBINE flour and 1 cup chocolate chips in medium bowl. Beat eggs, sugar, orange extract, vanilla, and orange peel in large mixing bowl until light in color. Fold flour mixture and butter alternately into egg mixture, beginning and ending with flour mixture.
Spoon batter by heaping tablespoon into each prepared mold.
BAKE for 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool in pan for 1 minutes. With tip of knife, release onto wire racks to cool completely. Wash, grease and flour pan. Repeat with remaining batter.
SPRINKLE Madeleines very lightly with powdered sugar. Melt remaining chocolate chips over low heat. Stir to mix. Use frosting bag or plastic bag with small hole cut in corner to decorate madeleines. Allow chocolate to cool and set before serving.
BUTTERMILK PIE
Crust:
1 ¼ c. flour
1 t. sugar
1 t. salt
Cut in one c. vegetable shortening or ½ c. shortening with 8 T. cold butter.
Break the shortening into large chunks. If using butter cut into small pieces. Cut fat into dry ingredients with a pastry blender until pastry is consistency of coarse crumbs. Drizzle over mixture 1/3 cup and 1 T. of ice cold water. Using a rubber spatula cut until moisture is evenly distributed and starts forming small balls. If balls of dough stick together you have added enough water. If not add 1 to 2 T. ice water. Refrigerate overnight. Roll out dough and put into pie pan.
Filling:
½ c. butter (not margarine)
1 ½ c. sugar
3 rounded T. flour
3 eggs, beaten
1 c. buttermilk
1 t. vanilla
¼ t. nutmeg
Cream softened butter with sugar. Add eggs and flour and beat well. Stir in buttermilk and vanilla. Sprinkle with nutmeg. Pour into unbaked pie shell and bake 40-50 minutes at 350 degrees. Cool before serving.
CRANBERRY APPLE COBBLER
5 c. sliced peeled apples or pears
1 ¼ c. sugar
1 c. cranberries
3 T. tapioca
½ t. ground cinnamon
1 c. water
2 T. margarine or butter
¼ c. flour
2 T. sugar
1 t. baking powder
1/8 t. salt
1.4 c. margarine or butter
3 T. milk
Hear oven to 375°F. Mix apples, 1 ¼ c. sugar, cranberries, tapioca, cinnamon and water in large saucepan. Let stand 5 minutes. Stirring constantly, cook on medium heat until mixture comes to full boil. Pour into 2-quart baking dish. Dot with 2 tablespoons margarine. Mix flour, 2 tablespoons sugar, baking powder, and salt in large bowl. Cut in ¼-cup margarine until mixture resembles course crumbs. Stir in milk until soft dough forms. Drop dough by tablespoonfuls onto hot apple mixture. Bake 30 minutes or until topping is golden brown. Serve warm with whipped topping, if desired. Makes 8 servings.
PINEAPPLE UPSIDE DOWN CAKE
4 pineapple slices
9 maraschino cherries
1 T. pineapple syrup
¾ c brown sugar
¼ c. butter or margarine
1 c. sugar
½ t. salt
½ c. shortening
2 eggs
1 t. vanilla
2 c. flour
¾ t. baking powder
½ c. milk
Drain pineapple slices and maraschino cherries on paper towel. Blend pineapple syrup, sugar, and butter in a 9 in. cast iron skillet, or 7 x 11 inch pan. Stir mixture over low hear until mixture is blended and bubbles; remove from hear. Arrange, half, slices of pineapple in pinwheel pattern on sugar mixture; place cherries in center of each half-slice and one in the middle of pan.
In a bowl mix together sugar, salt, flour, and baking powder. Cut in shortening. In another bowl slightly beat eggs and vanilla. Pour a third at a time into flour mixture while beating. Scrape sides after each addition. Then gradually pour in milk still scraping the sides. Pour over fruit. Cook at 350°F for about 35 to 40 minutes. Until a toothpick inserted into the middle comes out clean.
Alternate toppings
Instead of pineapple and cherries: (do not use frozen foods, the excess water will keep the batter from cooking.)
Apples and walnut
Peaches
Pears
Berries (well drained)
Bananas and chocolate chips (two layers of fruit and no more than ½ cup of chips or the batter will not cook well).
GLAZED APPLES
2 c. apples
3 ½ T. brown sugar
1/3 c. Karo syrup
1 t. lemon juice
1 ½ T. Water
1 T. Cornstarch
1/8 c. melted butter
1/3 t. salt (to taste)
1/8 t. cinnamon
Combine sugar and cornstarch. Mix until smooth. Mix all ingredients (except apples) together and cook until a clear thick. Pour over apples and stir until apples are coated. Bake in oven for 40 minutes at 350°F.
PEANUT BUTTER CHOCOLATE CHIP BROWNIES
¾ c. butter
1 c. Peanut butter
2 c. sugar
½ c. brown sugar
4 eggs
2 c. flour
2 t. baking powder
½ t. salt
1 c. chocolate chips
1 t. vanilla
Beat butter and peanut butter until light. Gradually add sugars until smooth and creamy. Add eggs and beat well. Add dry ingredients mix well. Mix in vanilla. Fold in chocolate chips. Spread batter into sheet pan. Bake at 350 degrees for 30-35 minutes. Cool and cut into squares.
¾ c. butter
1 c. Peanut butter
2 c. sugar
½ c. brown sugar
4 eggs
2 c. flour
2 t. baking powder
½ t. salt
1 c. chocolate chips
1 t. vanilla
Beat butter and peanut butter until light. Gradually add sugars until smooth and creamy. Add eggs and beat well. Add dry ingredients mix well. Mix in vanilla. Fold in chocolate chips. Spread batter into sheet pan. Bake at 350 degrees for 30-35 minutes. Cool and cut into squares.
PRUNE CAKE
2 c. sugar
1 c. vegetable oil
3 eggs
2 c. flour
1 t. baking soda
½ t. salt
1 t. nutmeg
1 t. cinnamon
1 t. allspice
1 c. buttermilk
1 t. vanilla
1 c. pecans
1 c. cooked prunes
Blend sugar and oil, add eggs and mix well. Mix all dry ingredients and add alternately with milk to egg mixture. Fold in vanilla, nuts and prunes. Pour batter into 9x13 or 10 inch tube pan. Bake at 350 degrees for 35 minutes for 9x13 or 1 hr and 5 minutes for tube pan.
SUGAR PLUM CAKE
2 c. sugar
1 c. vegetable oil
3 eggs
2 c. flour
1 t. baking soda
¼ t. salt
1 t. nutmeg
1 t. cinnamon
1 t. allspice
¾ c. buttermilk
1 t. vanilla
1 c. pecans
1 cup cooked and chopped plums
Blend sugar and oil, add eggs and mix well. Mix all dry ingredients an ad alternately with milk to above mixture. Fold in vanilla, nuts and plums. Pour batter into greased 9x13 or tube pan. Bake about 35 minutes at 350 degrees or 40 to 50 minutes in tube pan.
ANGEL FOOD CAKE
Heat oven to 350°
1 c. sifted flour
¾ c. sugar
½ t. salt
sift ingredients several times into a bowl
In a separate bowl (4 to 6 qt. capacity) beat (if using a mixer slow speed)
12 large cold egg whites about 1 ½ c.
eggs must be cold (you can save and use the egg yolks for hollandaise sauce or to
make upside down cake)
1 T. water
1 T. lemon juice
1 t. cream of tartar
1 t. vanilla
¼ t. almond extract
Increse mixer to medium and beat for 1 ½ to 3 minutes until mixture increase to 4 ½ to 5 times its volume. Should be slightly translucent foam. Gradually add in ¾ c. sugar (about 1 T. at a time. Peaks should appear firm and white when done
Sift 1/8 of flour mixture at a time into mixture, until all flour mixture in mixed thoroughly with egg white mixture. Pour into 9 or 10 inch ungreased (with wax paper cut to fit bottom) tube pan. Smooth out top so it is level. Bake for 35 to 40 minutes or until toothpick inserted into center comes out clean. Cool upside down on bottle neck or four glasses set up to hold the sides of pan. To unmold use a thin knife keeping it close to sides, tube and bottom so as not to tear the cake. If you do not have a removable insert, tap pan against counter to loosen.
Options: 1. add ¼ c. cocoa to flour mixture for chocolate angel food cake
2. Mix together 1 ½ c. sugar, 3 ½ T. cornstarch 3/8 cup cocoa, and ½ t. salt. Gradually add 2 cups of boiling water. Continue stirring mixture and cook until it becomes clear. Remove from heat add 1 T. butter and 1 T. vanilla. Break up Angel Food Cake into small pieces combine cooled chocolate sauce with 1 ½ c. whipped whipping cream. Alternate cake and chocolate mixture into a 2x10x10x pan chill until firm.
3. Wash, clean, dry and chop up 1 ¼ lbs. of strawberries. Sugar to taste. Refrigerate overnight.
Dissolve 3 oz. box of strawberry gelatin in 1 c. of boiling water. Add ½ cup iced water and chill until slightly congealed. Beat until light and fluffy. Drain strawberries and reserve 1 c. of juice. Whip 1 c. whipping cream and fold in strawberries. Break up angel food cake (do not use brown edge of cake). Alternate cake and gelatin mixture in a large tube pan. Cover and Refrigerate. In a bowl blend cornstarch and ¼ c. of strawberry juice. Gradually add rest of juice and cook until clear. Remove from hear, add 2 drops red food coloring, and 1 tsp soft butter. Cool and drizzle over cake mold. Chill overnight.
VANILLA WAFER CAKE
1 c. butter
2 c. sugar
6 eggs
½ c. milk
¾ lb. vanilla wafer style cookie
7 oz. coconut
1 c. chopped nuts
Cream butter, sugar, and eggs. Add milk and cookies alternately. Fold in coconut and nuts. Bake in a greased and floured tube pan at 300°F. for 1 ½ to 2 hrs.
BROWNIES
1 c. shortening
1 c. brown sugar
1 c. white sugar
4 eggs
1 c. flour
1 t. baking powder
½ t. salt
½ c. cocoa
1 t. vanilla
1 c. coconut or chopped nuts
Beat eggs, add sugar. Sift dry ingredients together in another bowl. Add slowly to egg mixture. Add shortening, vanilla and nuts or coconut. Then pour into greased 9x13 pan bake at 350 degrees for 30 minutes.
CREAM CHEESE BROWNIES
Melt 8 oz. of German sweet chocolate and 2 T. of butter over very low heat. Stir constantly, cool. Cream ½ c. butter with 6 oz. cream cheese until softened. Gradually add ½ c. sugar until light and fluffy. Stir in 2 eggs, 2 T. flour, ¼ t. vanilla, and blend. Set Aside. Beat 5 eggs until light and fluffy. Gradually add 1 ½ c. sugar and beat well. Fold in 1 c. flour, 1 t. baking powder, and ½ t. salt. Blend in cooled chocolate mixture, 1 T. vanilla, ½ t. almond extract and 1 cup chopped pecans. Spread half of chocolate batter in greased 10x18 or 11x17 inch pan. Pour cheese mixture in pan swirl the mixture together with spatula, toothpick or ice pick (be careful not to touch the sides of the pan) to marble. Bake at 350 degrees for 35 to 40 minutes.
2 c. sugar
1 c. vegetable oil
3 eggs
2 c. flour
1 t. baking soda
½ t. salt
1 t. nutmeg
1 t. cinnamon
1 t. allspice
1 c. buttermilk
1 t. vanilla
1 c. pecans
1 c. cooked prunes
Blend sugar and oil, add eggs and mix well. Mix all dry ingredients and add alternately with milk to egg mixture. Fold in vanilla, nuts and prunes. Pour batter into 9x13 or 10 inch tube pan. Bake at 350 degrees for 35 minutes for 9x13 or 1 hr and 5 minutes for tube pan.
SUGAR PLUM CAKE
2 c. sugar
1 c. vegetable oil
3 eggs
2 c. flour
1 t. baking soda
¼ t. salt
1 t. nutmeg
1 t. cinnamon
1 t. allspice
¾ c. buttermilk
1 t. vanilla
1 c. pecans
1 cup cooked and chopped plums
Blend sugar and oil, add eggs and mix well. Mix all dry ingredients an ad alternately with milk to above mixture. Fold in vanilla, nuts and plums. Pour batter into greased 9x13 or tube pan. Bake about 35 minutes at 350 degrees or 40 to 50 minutes in tube pan.
ANGEL FOOD CAKE
Heat oven to 350°
1 c. sifted flour
¾ c. sugar
½ t. salt
sift ingredients several times into a bowl
In a separate bowl (4 to 6 qt. capacity) beat (if using a mixer slow speed)
12 large cold egg whites about 1 ½ c.
eggs must be cold (you can save and use the egg yolks for hollandaise sauce or to
make upside down cake)
1 T. water
1 T. lemon juice
1 t. cream of tartar
1 t. vanilla
¼ t. almond extract
Increse mixer to medium and beat for 1 ½ to 3 minutes until mixture increase to 4 ½ to 5 times its volume. Should be slightly translucent foam. Gradually add in ¾ c. sugar (about 1 T. at a time. Peaks should appear firm and white when done
Sift 1/8 of flour mixture at a time into mixture, until all flour mixture in mixed thoroughly with egg white mixture. Pour into 9 or 10 inch ungreased (with wax paper cut to fit bottom) tube pan. Smooth out top so it is level. Bake for 35 to 40 minutes or until toothpick inserted into center comes out clean. Cool upside down on bottle neck or four glasses set up to hold the sides of pan. To unmold use a thin knife keeping it close to sides, tube and bottom so as not to tear the cake. If you do not have a removable insert, tap pan against counter to loosen.
Options: 1. add ¼ c. cocoa to flour mixture for chocolate angel food cake
2. Mix together 1 ½ c. sugar, 3 ½ T. cornstarch 3/8 cup cocoa, and ½ t. salt. Gradually add 2 cups of boiling water. Continue stirring mixture and cook until it becomes clear. Remove from heat add 1 T. butter and 1 T. vanilla. Break up Angel Food Cake into small pieces combine cooled chocolate sauce with 1 ½ c. whipped whipping cream. Alternate cake and chocolate mixture into a 2x10x10x pan chill until firm.
3. Wash, clean, dry and chop up 1 ¼ lbs. of strawberries. Sugar to taste. Refrigerate overnight.
Dissolve 3 oz. box of strawberry gelatin in 1 c. of boiling water. Add ½ cup iced water and chill until slightly congealed. Beat until light and fluffy. Drain strawberries and reserve 1 c. of juice. Whip 1 c. whipping cream and fold in strawberries. Break up angel food cake (do not use brown edge of cake). Alternate cake and gelatin mixture in a large tube pan. Cover and Refrigerate. In a bowl blend cornstarch and ¼ c. of strawberry juice. Gradually add rest of juice and cook until clear. Remove from hear, add 2 drops red food coloring, and 1 tsp soft butter. Cool and drizzle over cake mold. Chill overnight.
VANILLA WAFER CAKE
1 c. butter
2 c. sugar
6 eggs
½ c. milk
¾ lb. vanilla wafer style cookie
7 oz. coconut
1 c. chopped nuts
Cream butter, sugar, and eggs. Add milk and cookies alternately. Fold in coconut and nuts. Bake in a greased and floured tube pan at 300°F. for 1 ½ to 2 hrs.
BROWNIES
1 c. shortening
1 c. brown sugar
1 c. white sugar
4 eggs
1 c. flour
1 t. baking powder
½ t. salt
½ c. cocoa
1 t. vanilla
1 c. coconut or chopped nuts
Beat eggs, add sugar. Sift dry ingredients together in another bowl. Add slowly to egg mixture. Add shortening, vanilla and nuts or coconut. Then pour into greased 9x13 pan bake at 350 degrees for 30 minutes.
CREAM CHEESE BROWNIES
Melt 8 oz. of German sweet chocolate and 2 T. of butter over very low heat. Stir constantly, cool. Cream ½ c. butter with 6 oz. cream cheese until softened. Gradually add ½ c. sugar until light and fluffy. Stir in 2 eggs, 2 T. flour, ¼ t. vanilla, and blend. Set Aside. Beat 5 eggs until light and fluffy. Gradually add 1 ½ c. sugar and beat well. Fold in 1 c. flour, 1 t. baking powder, and ½ t. salt. Blend in cooled chocolate mixture, 1 T. vanilla, ½ t. almond extract and 1 cup chopped pecans. Spread half of chocolate batter in greased 10x18 or 11x17 inch pan. Pour cheese mixture in pan swirl the mixture together with spatula, toothpick or ice pick (be careful not to touch the sides of the pan) to marble. Bake at 350 degrees for 35 to 40 minutes.
RAY’S APPLE PIE
6 cups of apples
2 Tbs tapioca (for thickening, may need to be adjusted for oven or climate)
c 100% frozen apple juice
½ tsp cinnamon
¼ tsp nutmeg
. Line bottom shelf of oven with tin foil to catch any drips. Mix all ingredients together and let set in bowl for 15 minutes. Preheat oven to 400F. In pie pan place and vent pie crust several times with prongs of a fork. Fill with mixture. Dot with a Tbsp of butter then add top crust. Seal. Vent several times crust with fork or knife. Cover edges with thin strips of tin foil. Bake until golden brown on top and bubbles form that burst slowly. (about 1 hour. Check at 45 minutes.) Option: you can add toppings to the pie 15 minutes before it is done, (apple: add carmel and nuts)
RAY’S BLUEBERRY PIE
4 cups blueberries fresh or frozen
¼ c. tapioca (for thickening may need to be adjusted for oven or climate)
1 c 100% white grape juice
1 Tbsp lemon juice
1/8 tsp cinnamon
Line bottom shelf of oven with tin foil to catch any drips. Mix all ingredients together and let set in bowl for 15 minutes. Preheat oven to 400F. In pie pan place and vent pie crust several times with prongs of a fork. Fill with mixture. Dot with a Tbsp of butter then add top crust. Seal. Vent several times crust with fork or knife. Cover edges with thin strips of tin foil. Bake until golden brown on top and bubbles form that burst slowly. (about 1 hour. Check at 45 minutes.) Option: you can add toppings to the pie 15 minutes before it is done.
RAY’S CHERRY PIE
4 cups pitted cherries fresh or frozen
3 Tbsp tapioca
1 ½ cups of 100% white grape juice
¼ tsp almond extract
Line bottom shelf of oven with tin foil to catch any drips. Mix all ingredients together and let set in bowl for 15 minutes. Preheat oven to 400F. In pie pan place and vent pie crust several times with prongs of a fork. Fill with mixture. Dot with a Tbsp of butter then add top crust. Seal. Vent several times crust with fork or knife. Cover edges with thin strips of tin foil. Bake until golden brown on top and bubbles form that burst slowly. (about 1 hour. Check at 45 minutes.) Option: you can add toppings to the pie 15 minutes before it is done.
RAY’S PEACH PIE
4 cups sliced peaches
¼ c. tapioca
¾ cup 100% white grape juice
1 tbs. lemon juice
Line bottom shelf of oven with tin foil to catch any drips. Mix all ingredients together and let set in bowl for 15 minutes. Preheat oven to 400F. In pie pan place and vent pie crust several times with prongs of a fork. Fill with mixture. Dot with a Tbsp of butter then add top crust. Seal. Vent several times crust with fork or knife. Cover edges with thin strips of tin foil. Bake until golden brown on top and bubbles form that burst slowly. (about 1 hour. Check at 45 minutes.) Option: you can add toppings to the pie 15 minutes before it is done.
6 cups of apples
2 Tbs tapioca (for thickening, may need to be adjusted for oven or climate)
c 100% frozen apple juice
½ tsp cinnamon
¼ tsp nutmeg
. Line bottom shelf of oven with tin foil to catch any drips. Mix all ingredients together and let set in bowl for 15 minutes. Preheat oven to 400F. In pie pan place and vent pie crust several times with prongs of a fork. Fill with mixture. Dot with a Tbsp of butter then add top crust. Seal. Vent several times crust with fork or knife. Cover edges with thin strips of tin foil. Bake until golden brown on top and bubbles form that burst slowly. (about 1 hour. Check at 45 minutes.) Option: you can add toppings to the pie 15 minutes before it is done, (apple: add carmel and nuts)
RAY’S BLUEBERRY PIE
4 cups blueberries fresh or frozen
¼ c. tapioca (for thickening may need to be adjusted for oven or climate)
1 c 100% white grape juice
1 Tbsp lemon juice
1/8 tsp cinnamon
Line bottom shelf of oven with tin foil to catch any drips. Mix all ingredients together and let set in bowl for 15 minutes. Preheat oven to 400F. In pie pan place and vent pie crust several times with prongs of a fork. Fill with mixture. Dot with a Tbsp of butter then add top crust. Seal. Vent several times crust with fork or knife. Cover edges with thin strips of tin foil. Bake until golden brown on top and bubbles form that burst slowly. (about 1 hour. Check at 45 minutes.) Option: you can add toppings to the pie 15 minutes before it is done.
RAY’S CHERRY PIE
4 cups pitted cherries fresh or frozen
3 Tbsp tapioca
1 ½ cups of 100% white grape juice
¼ tsp almond extract
Line bottom shelf of oven with tin foil to catch any drips. Mix all ingredients together and let set in bowl for 15 minutes. Preheat oven to 400F. In pie pan place and vent pie crust several times with prongs of a fork. Fill with mixture. Dot with a Tbsp of butter then add top crust. Seal. Vent several times crust with fork or knife. Cover edges with thin strips of tin foil. Bake until golden brown on top and bubbles form that burst slowly. (about 1 hour. Check at 45 minutes.) Option: you can add toppings to the pie 15 minutes before it is done.
RAY’S PEACH PIE
4 cups sliced peaches
¼ c. tapioca
¾ cup 100% white grape juice
1 tbs. lemon juice
Line bottom shelf of oven with tin foil to catch any drips. Mix all ingredients together and let set in bowl for 15 minutes. Preheat oven to 400F. In pie pan place and vent pie crust several times with prongs of a fork. Fill with mixture. Dot with a Tbsp of butter then add top crust. Seal. Vent several times crust with fork or knife. Cover edges with thin strips of tin foil. Bake until golden brown on top and bubbles form that burst slowly. (about 1 hour. Check at 45 minutes.) Option: you can add toppings to the pie 15 minutes before it is done.
APPLE CAKE
5 to 6 tart apples peeled, cored and quartered
3 c. flour, unsifted
2 c. sugar
4 eggs
¼ c fresh orange juice or pineapple juice
2 ½ t. vanilla
make batter by combining last five ingredients; beat until smooth. Batter will be quite stiff. In a well-greased tube pan, pour ½ batter. Add a layer of apple slices and sprinkle with sugar and cinnamon. Add ¼ c. ground nuts (pecans or walnuts). Add next ½ of batter, layer top with apple slices and additional sugar and cinnamon bake at 325°F. for 1½ hours.
5 to 6 tart apples peeled, cored and quartered
3 c. flour, unsifted
2 c. sugar
4 eggs
¼ c fresh orange juice or pineapple juice
2 ½ t. vanilla
make batter by combining last five ingredients; beat until smooth. Batter will be quite stiff. In a well-greased tube pan, pour ½ batter. Add a layer of apple slices and sprinkle with sugar and cinnamon. Add ¼ c. ground nuts (pecans or walnuts). Add next ½ of batter, layer top with apple slices and additional sugar and cinnamon bake at 325°F. for 1½ hours.
WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE
2 PKG (8 OZ) cream cheese softened
½ c. sugar
½ tsp. vanilla
2 eggs
3 squares (3oz.) white baking chocolate
1 chocolate crumb pie crust 9 inch (or 6 oz.)
3 Tbsp raspberry preserves
Mix cream cheese, sugar and vanilla together with electric mixer on medium speed until blended. Add eggs; mix well, stir in white chocolate with spoon.
Pour into crust. Microwave preserves in small bowl on high for 15 seconds. Dot top of cheesecake with small spoonfuls of preserves. Cut through batter with knife several times for marble effect.
Bake at 350°F for 35 to 40 minutes or until center is set. Cool refrigerate of at least 3 hours.
PLAIN CHEESECAKE
2 pkg. of cheesecake (8 oz) softened
½ c/ sugar
½ tsp. vanilla
beat at medium speed with electric mixer until blended. Add 2 eggs. Mix well. Pour into graham cracker crust (9 inch or 6 oz.)
bake at 350°F for 40 minutes or until center is set. Cool. Refrigerate for at least 3 hours.
NEW YORK CHEESECAKE
CRUST
1 c. graham crackers crumbs
3 T. sugar
3 T. butter melted
FILLING
4 pkg. cream cheese (8 oz size) softened
1 c. sugar
3 T. flour
1 T. vanilla
1 c. sour cream
4 eggs
mix crust ingredients. Press into bottom of 9 inch pan spring form pan. Bake at 325°F. for 10 minutes if using a regular pan, if dark non-stick pan bake at 300°F for 10 minutes.
For filling mix cream cheese, sugar, flour and vanilla with electric mixer on medium speed
until well blended. Blend in sour cream. Add eggs, mix well on low speed. Pour into crust.
Bake at 325°F for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. (if using dark non-stick bake at 300°F for same amount of time.
Run knife or metal spatula around rim of pan to loosen cake; let cool before removing rim. Refrigerate at least 4 hours.
2 PKG (8 OZ) cream cheese softened
½ c. sugar
½ tsp. vanilla
2 eggs
3 squares (3oz.) white baking chocolate
1 chocolate crumb pie crust 9 inch (or 6 oz.)
3 Tbsp raspberry preserves
Mix cream cheese, sugar and vanilla together with electric mixer on medium speed until blended. Add eggs; mix well, stir in white chocolate with spoon.
Pour into crust. Microwave preserves in small bowl on high for 15 seconds. Dot top of cheesecake with small spoonfuls of preserves. Cut through batter with knife several times for marble effect.
Bake at 350°F for 35 to 40 minutes or until center is set. Cool refrigerate of at least 3 hours.
PLAIN CHEESECAKE
2 pkg. of cheesecake (8 oz) softened
½ c/ sugar
½ tsp. vanilla
beat at medium speed with electric mixer until blended. Add 2 eggs. Mix well. Pour into graham cracker crust (9 inch or 6 oz.)
bake at 350°F for 40 minutes or until center is set. Cool. Refrigerate for at least 3 hours.
NEW YORK CHEESECAKE
CRUST
1 c. graham crackers crumbs
3 T. sugar
3 T. butter melted
FILLING
4 pkg. cream cheese (8 oz size) softened
1 c. sugar
3 T. flour
1 T. vanilla
1 c. sour cream
4 eggs
mix crust ingredients. Press into bottom of 9 inch pan spring form pan. Bake at 325°F. for 10 minutes if using a regular pan, if dark non-stick pan bake at 300°F for 10 minutes.
For filling mix cream cheese, sugar, flour and vanilla with electric mixer on medium speed
until well blended. Blend in sour cream. Add eggs, mix well on low speed. Pour into crust.
Bake at 325°F for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. (if using dark non-stick bake at 300°F for same amount of time.
Run knife or metal spatula around rim of pan to loosen cake; let cool before removing rim. Refrigerate at least 4 hours.
BANANA PUDDING
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
STRAWBERRY CREAM SQUARES
6 oz. pkg of unflavored or strawberry flavored gelatin
3 ½ c. boiling water
1 c. strawberries
1 c. finely chopped or crushed (drained) pineapple
¾ c. sour cream
¾ c. whipping cream
Dissolve gelatin in hot water. Let cool to room temperature. Add strawberries and pineapple then mix. Pour 4 c. of mixture into 2x10x10 pan. Chill until firm. Whip cream until firm. Fold in sour cream and remaining mixture. Pour over top of firm mixture and refrigerate until firm.
CHRISTMAS FRUIT SALAD
3 peeled, cubed oranges
1 lb. diced pineapple
1 c. red candied cherries
1 c. green candied cherries
1 lb. miniature marshmallows
1 c. whipping cream
3 well beaten egg yolks
Juice of 2 small lemons
2 T. sugar
1 ½ T. Flour
1 c. pineapple juice (fresh, bottled or canned)
Combine egg yolks, lemon juice, sugar, flour and pineapple juice cook until thickened. Remove from heat; stir in ½ marshmallows. Let cool. Beat whipping cream until firm. Fold into mixture. Gently fold in remaining ingredients. Chill and serve.
6 oz. pkg of unflavored or strawberry flavored gelatin
3 ½ c. boiling water
1 c. strawberries
1 c. finely chopped or crushed (drained) pineapple
¾ c. sour cream
¾ c. whipping cream
Dissolve gelatin in hot water. Let cool to room temperature. Add strawberries and pineapple then mix. Pour 4 c. of mixture into 2x10x10 pan. Chill until firm. Whip cream until firm. Fold in sour cream and remaining mixture. Pour over top of firm mixture and refrigerate until firm.
CHRISTMAS FRUIT SALAD
3 peeled, cubed oranges
1 lb. diced pineapple
1 c. red candied cherries
1 c. green candied cherries
1 lb. miniature marshmallows
1 c. whipping cream
3 well beaten egg yolks
Juice of 2 small lemons
2 T. sugar
1 ½ T. Flour
1 c. pineapple juice (fresh, bottled or canned)
Combine egg yolks, lemon juice, sugar, flour and pineapple juice cook until thickened. Remove from heat; stir in ½ marshmallows. Let cool. Beat whipping cream until firm. Fold into mixture. Gently fold in remaining ingredients. Chill and serve.
HARVEST APPLE PIE
Heat oven to 425°F
Sift 2 cups of flour with 1 tsp. salt into bowl
Cut in 2/3 cup of shortening
Add 5 to 6 tablespoons of cold water. One teaspoon at a time
(stop when dough starts to ball up)
Put mixture on wax paper. Pull up all four corners and make into a ball of dough. Divide dough into two balls. Wrap in wax paper and put in fridge for about an hour (must be chilled throughout)
(place ball between two sheets of wax paper and roll our. Put in pie pan. Pierce with fork four of five times.
In a bowl combine:
1 T. corn starch
1 t. cinnamon
½ t. salt
3 T. sugar
3 T. melted butter
1/3 c. light Karo
Mix together thoroughly
Add 6 large granny smith apples (peeled and cored and sliced as desired)
Coat apples with mixture then pour into pie pan
Fall directions above for second ball of dough and cover top of pie
Pinch crust together using desire edge design. (fork, fingers, pleats etc.)
Pierce with fork or slice with knife four or five times (for steam to escape) and/or make desired decorative cut out from remaining dough. Cover edges so they do not burn.
Put in oven on foil covered cookie sheet. Cook at 425°F for 35 minutes.
While cooking make topping:
½ cup brown sugar
2 T flour
3 T. Karo
2 T softened butter
Mix together thoroughly and then coat walnuts. About ¼ cup walnuts (if you like walnuts you can use up to a cup with the above mixture.)
After 35 minutes (the crust should be a light tan) add topping dropping spoonful equal spaced around top of pie. Cook for 10 more minutes. Remove and set on stove or rack to cool.
PUMPKIN PIE
Crust:
1 ½ c. graham crackers or vanilla wafers
6 T. melted butter
¼ c. sugar
Optional filling:
2 c. cooked pumpkin (see above)
1 can sweetened condensed milk
2 eggs
1 t. cinnamon
½ t. ginger
½ t. nutmeg
½ t. salt
Preheat oven to 425°F. With mixer, beat pumpkin, milk, eggs, spices, and salt. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 35 to 40 minutes longer or until knife inserted 1” from crust comes out clean. Cool. Keep refrigerated.
PUMPKIN PIE
Crust:
1 ¼ c. flour
1 t. sugar
1 t. salt
Cut in one c. vegetable shortening or ½ c. shortening with 8 T. cold butter.
Break the shortening into large chunks. If using butter cut into small pieces. Cut fat into dry ingredients with a pastry blender until pastry is consistency of coarse crumbs. Drizzle over mixture 1/3 cup and 1 T. of ice cold water. Using a rubber spatula cut until moisture is evenly distributed and starts forming small balls. If balls of dough stick together you have added enough water. If not add 1 to 2 T. ice water. Refrigerate overnight. Roll out dough and put into pie pan
Filling for 9 inch pie:
1 c. firm fresh pumpkin, skinned and seeded, boiled and mashed squeeze out all excess water.
2 eggs
2/3 c. milk or sweetened condensed milk
2/3 c. sugar
¼ t. salt
¼ t. ginger
¼ t. nutmeg
1 t. cinnamon
1/8 t. ground cloves
Preheat oven to 375°F. Pour into crust and cook for 50 minutes or until knife inserted 1” from crust comes out clean. Cool. Keep refrigerated.
Heat oven to 425°F
Sift 2 cups of flour with 1 tsp. salt into bowl
Cut in 2/3 cup of shortening
Add 5 to 6 tablespoons of cold water. One teaspoon at a time
(stop when dough starts to ball up)
Put mixture on wax paper. Pull up all four corners and make into a ball of dough. Divide dough into two balls. Wrap in wax paper and put in fridge for about an hour (must be chilled throughout)
(place ball between two sheets of wax paper and roll our. Put in pie pan. Pierce with fork four of five times.
In a bowl combine:
1 T. corn starch
1 t. cinnamon
½ t. salt
3 T. sugar
3 T. melted butter
1/3 c. light Karo
Mix together thoroughly
Add 6 large granny smith apples (peeled and cored and sliced as desired)
Coat apples with mixture then pour into pie pan
Fall directions above for second ball of dough and cover top of pie
Pinch crust together using desire edge design. (fork, fingers, pleats etc.)
Pierce with fork or slice with knife four or five times (for steam to escape) and/or make desired decorative cut out from remaining dough. Cover edges so they do not burn.
Put in oven on foil covered cookie sheet. Cook at 425°F for 35 minutes.
While cooking make topping:
½ cup brown sugar
2 T flour
3 T. Karo
2 T softened butter
Mix together thoroughly and then coat walnuts. About ¼ cup walnuts (if you like walnuts you can use up to a cup with the above mixture.)
After 35 minutes (the crust should be a light tan) add topping dropping spoonful equal spaced around top of pie. Cook for 10 more minutes. Remove and set on stove or rack to cool.
PUMPKIN PIE
Crust:
1 ½ c. graham crackers or vanilla wafers
6 T. melted butter
¼ c. sugar
Optional filling:
2 c. cooked pumpkin (see above)
1 can sweetened condensed milk
2 eggs
1 t. cinnamon
½ t. ginger
½ t. nutmeg
½ t. salt
Preheat oven to 425°F. With mixer, beat pumpkin, milk, eggs, spices, and salt. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 35 to 40 minutes longer or until knife inserted 1” from crust comes out clean. Cool. Keep refrigerated.
PUMPKIN PIE
Crust:
1 ¼ c. flour
1 t. sugar
1 t. salt
Cut in one c. vegetable shortening or ½ c. shortening with 8 T. cold butter.
Break the shortening into large chunks. If using butter cut into small pieces. Cut fat into dry ingredients with a pastry blender until pastry is consistency of coarse crumbs. Drizzle over mixture 1/3 cup and 1 T. of ice cold water. Using a rubber spatula cut until moisture is evenly distributed and starts forming small balls. If balls of dough stick together you have added enough water. If not add 1 to 2 T. ice water. Refrigerate overnight. Roll out dough and put into pie pan
Filling for 9 inch pie:
1 c. firm fresh pumpkin, skinned and seeded, boiled and mashed squeeze out all excess water.
2 eggs
2/3 c. milk or sweetened condensed milk
2/3 c. sugar
¼ t. salt
¼ t. ginger
¼ t. nutmeg
1 t. cinnamon
1/8 t. ground cloves
Preheat oven to 375°F. Pour into crust and cook for 50 minutes or until knife inserted 1” from crust comes out clean. Cool. Keep refrigerated.
SIX LAYER CHOCOLATE CAKE
Cake:
1 cup butter, room temperature
2 cups sugar
4 eggs
3 cups self-rising flour, sifted
1 cup milk
1 teaspoon vanilla extract
Frosting:
1 cup sugar
1/3 cup cocoa powder
1/2 cup butter
2/3 cup half-and-half
2 tablespoon corn syrup
1/8 teaspoon salt
1 (16-ounce) box confectioners' sugar, sifted, plus 1 cup
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) round cake pans.
Using an electric mixer, cream the butter until fluffy. Add the sugar and continue to cream for approximately 6 to 8 minutes. Add the eggs 1 at a time, beating well after each addition. Add the flour and milk, alternately to creamed mixture, beginning and ending with the flour. Add the vanilla and continue to mix until incorporated. To bake 6 layers of cake 3 at a time, divide the batter in 1/2, then divide each 1/2 among the 3 pans. Level the batter in each pan by dropping pan flat onto counter top to release air bubbles. Bake each cake for 15 to 20 minutes, or until golden brown. Cool in pans for 5 to 10 minutes. Invert cakes and repeat process with the rest of the cake batter.
Prepare frosting while cakes are cooling. Mix sugar, cocoa, butter, half-and-half, corn syrup, and salt in a saucepan, stir, and bring to a boil. Continue to boil, stirring occasionally for 3 minutes. The syrup will become thick. Remove syrup from heat, and beat in the confectioners' sugar and vanilla extract with an electric mixer. Allow frosting to rest for a couple of minutes. At this time, if the frosting is too thick for spreading, add a bit of half-and-half, 1 tablespoon at a time, to bring frosting to proper spreading consistency.
CARROT CAKE
1 c. sugar
¾ c. vegetable oil
2 eggs
½ t. vanilla
1 c. flour
1 t. baking soda
1 t. baking powder
½ t. salt
1 t. cinnamon
1 ½ c. peeled and grated carrots
½ c. chopped pecans (optional)
Mix sugar, oil, eggs, and vanilla together. Sift dry ingredients and add to first mixture. Fold grated carrots and nuts into batter. Pour into greased 3x10x10 pan bake at 350 degrees for about 45 min. Frost as desired.
Cake:
1 cup butter, room temperature
2 cups sugar
4 eggs
3 cups self-rising flour, sifted
1 cup milk
1 teaspoon vanilla extract
Frosting:
1 cup sugar
1/3 cup cocoa powder
1/2 cup butter
2/3 cup half-and-half
2 tablespoon corn syrup
1/8 teaspoon salt
1 (16-ounce) box confectioners' sugar, sifted, plus 1 cup
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) round cake pans.
Using an electric mixer, cream the butter until fluffy. Add the sugar and continue to cream for approximately 6 to 8 minutes. Add the eggs 1 at a time, beating well after each addition. Add the flour and milk, alternately to creamed mixture, beginning and ending with the flour. Add the vanilla and continue to mix until incorporated. To bake 6 layers of cake 3 at a time, divide the batter in 1/2, then divide each 1/2 among the 3 pans. Level the batter in each pan by dropping pan flat onto counter top to release air bubbles. Bake each cake for 15 to 20 minutes, or until golden brown. Cool in pans for 5 to 10 minutes. Invert cakes and repeat process with the rest of the cake batter.
Prepare frosting while cakes are cooling. Mix sugar, cocoa, butter, half-and-half, corn syrup, and salt in a saucepan, stir, and bring to a boil. Continue to boil, stirring occasionally for 3 minutes. The syrup will become thick. Remove syrup from heat, and beat in the confectioners' sugar and vanilla extract with an electric mixer. Allow frosting to rest for a couple of minutes. At this time, if the frosting is too thick for spreading, add a bit of half-and-half, 1 tablespoon at a time, to bring frosting to proper spreading consistency.
CARROT CAKE
1 c. sugar
¾ c. vegetable oil
2 eggs
½ t. vanilla
1 c. flour
1 t. baking soda
1 t. baking powder
½ t. salt
1 t. cinnamon
1 ½ c. peeled and grated carrots
½ c. chopped pecans (optional)
Mix sugar, oil, eggs, and vanilla together. Sift dry ingredients and add to first mixture. Fold grated carrots and nuts into batter. Pour into greased 3x10x10 pan bake at 350 degrees for about 45 min. Frost as desired.
GLAZED ALMOND AMARETTO CHEESECAKE
Preheat oven to 350°F
Topping:
½ cup sugar
¼ cup water
1 cup sliced almonds
1 tsp. Amaretto
Crust:
2 cup Graham Cracker crumbs
¼ cup chopped almonds
1/3 cup butter or margarine, melted
1 T Amaretto
Filling:
2- 8 oz. pkgs softened cream cheese
1 cup sugar
3 eggs
1 cup sour cream
½ cup whipping cream
¼ cup amaretto
½ tsp. Almond extract
Topping:
In a saucepan combine sugar and water. Boil 2 minutes. Remove form heat. Add sliced Almonds and amaretto. Then drain with slotted spoon and place on wax paper to cool.
Crust:
Combine crust ingredients and press in bottom and 1 ½” up sides of 10” spring form pan.
Filling:
In a bowl combine cream cheese and sugar. Beat until light and fluffy. Add eggs one at at time beating well after each addition. Add sour cream, whipping cream, ¼ cup amaretto and almond extract; blend well. Pour into crust.
Bake at 350°F for 60 to 75 minutes until center is set. To minimize cracking, place shallow pan half full of hot water on lower baking rack while baking). Arrange almond topping in a 2” wide circle around outer edge during last 15 minutes of baking. Cool 20 to 30 minutes before removing sides of pan. Refrigerate several hours to overnight before serving. Yields 16 servings.
* Test with knife when set knife should come out clean when inserted.
Preheat oven to 350°F
Topping:
½ cup sugar
¼ cup water
1 cup sliced almonds
1 tsp. Amaretto
Crust:
2 cup Graham Cracker crumbs
¼ cup chopped almonds
1/3 cup butter or margarine, melted
1 T Amaretto
Filling:
2- 8 oz. pkgs softened cream cheese
1 cup sugar
3 eggs
1 cup sour cream
½ cup whipping cream
¼ cup amaretto
½ tsp. Almond extract
Topping:
In a saucepan combine sugar and water. Boil 2 minutes. Remove form heat. Add sliced Almonds and amaretto. Then drain with slotted spoon and place on wax paper to cool.
Crust:
Combine crust ingredients and press in bottom and 1 ½” up sides of 10” spring form pan.
Filling:
In a bowl combine cream cheese and sugar. Beat until light and fluffy. Add eggs one at at time beating well after each addition. Add sour cream, whipping cream, ¼ cup amaretto and almond extract; blend well. Pour into crust.
Bake at 350°F for 60 to 75 minutes until center is set. To minimize cracking, place shallow pan half full of hot water on lower baking rack while baking). Arrange almond topping in a 2” wide circle around outer edge during last 15 minutes of baking. Cool 20 to 30 minutes before removing sides of pan. Refrigerate several hours to overnight before serving. Yields 16 servings.
* Test with knife when set knife should come out clean when inserted.
1 c. granulated sugar
3 tbsp. quick-cooking tapioca,
uncooked
1/2 tsp. ground cinnamon
1/4 tsp. lemon juice
1 qt. marionberries or blackberries,
rinsed and picked over
Pastry for a double crust pie
Mix sugar, tapioca, cinnamon, lemon juice and berries in a medium mixing bowl. Pour filling into pastry lined 9 inch pie pan. Adjust top crust; seal and flute edges. Cut slits in top. Bake in a preheated 400 degree F. oven 10 minutes, then reduce heat to 350 degrees F. and bake 45 minutes more. Cool before serving.
STRAWBERRY RHUBARB PIE
2 c. sliced strawberries
2 cups halved rhubarb
¼ c. tapioca
1 ¼ cup 100% white grape juice
1 tsp grated orange peel
Line bottom shelf of oven with tin foil to catch any drips. Mix all ingredients together and let set in bowl for 15 minutes. Preheat oven to 400F. In pie pan place and vent pie crust several times with prongs of a fork. Fill with mixture. Dot with a Tbsp of butter then add top crust. Seal. Vent several times crust with fork or knife. Cover edges with thin strips of tin foil. Bake until golden brown on top and bubbles form that burst slowly. (about 1 hour. Check at 45 minutes.) Option: you can add toppings to the pie 15 minutes before it is done.
Banana Split Dessert
2 1/2 cups of graham cracker crumbs (crushed)
1/2 cup of melted butter
1 large box of vanilla instant pudding
5 large bananas (sliced)
16 oz. can of cherry pie filling
1 tub of cool whip
chopped nuts (optional)
Mix graham cracker crumbs and melted butter together. Press in a 9x13 pan. Make the pudding according to directions on box and then spread over the crust. Place sliced bananas on top of pudding. Then pour cherry pie filling on top of bananas. Spread cool whip on top and sprinkle with nuts. Refrigerate for about 2 hours.
Soups, Stews and Chili
CHILI
5 lbs. Ground beef
1 large onion, diced
1 Tablespoon minced garlic
1-28 oz. Can whole tomatoes
3-cups barbecue sauce
3-Tablespoons chili powder
Salt to taste
1-Tablespoon cumin
1 Tablespoon hot pepper sauce or 2 teaspoons ground cloves
2-cans (15.5 oz.) Pinto beans
2-cans (15.5 oz.) Dark red kidney beans
In large pot, cook ground beef, onion and garlic over medium-high heat, stirring occasionally, until meat is browned. Drain off fat. Add tomatoes barbecue, chili powder, hot pepper sauce or cloves, salt, cumin and beans; mix well. Cover and simmer for 1 hour, stirring occasionally. Makes 10 to 12 servings.
5 lbs. Ground beef
1 large onion, diced
1 Tablespoon minced garlic
1-28 oz. Can whole tomatoes
3-cups barbecue sauce
3-Tablespoons chili powder
Salt to taste
1-Tablespoon cumin
1 Tablespoon hot pepper sauce or 2 teaspoons ground cloves
2-cans (15.5 oz.) Pinto beans
2-cans (15.5 oz.) Dark red kidney beans
In large pot, cook ground beef, onion and garlic over medium-high heat, stirring occasionally, until meat is browned. Drain off fat. Add tomatoes barbecue, chili powder, hot pepper sauce or cloves, salt, cumin and beans; mix well. Cover and simmer for 1 hour, stirring occasionally. Makes 10 to 12 servings.
MARY’S HOMEMADE CHILI
1 lb. bulk sausage (hot or mild)
1 ½ lbs lean ground beef
1 cup diced green chilies (peeled)
1 cup jalapenos (peeled)
1 large onion diced
5 cloves garlic
4 cups chopped tomatoes (peeled)
2 cups tomato sauce
1 T. chili powder
2 tsp sugar
½ tsp ground black pepper
salt
In a large pan boil water and in a large bowl put water with ice. When water boils put in tomatoes. When cracks in the skins appear spoon out and put immediately in icy water. Let cool about 1 minute. Peel off skins and chop. Roast or deep fry chilies and jalapenos until skin is bubbly. Remove let cool and peel. Brown onion, garlic, ground beef and sausage in skillet. Drain. Add peppers, chilies, tomatoes and remaining ingredients. Salt to taste. Let simmer for 30 minutes, uncovered
1 lb. bulk sausage (hot or mild)
1 ½ lbs lean ground beef
1 cup diced green chilies (peeled)
1 cup jalapenos (peeled)
1 large onion diced
5 cloves garlic
4 cups chopped tomatoes (peeled)
2 cups tomato sauce
1 T. chili powder
2 tsp sugar
½ tsp ground black pepper
salt
In a large pan boil water and in a large bowl put water with ice. When water boils put in tomatoes. When cracks in the skins appear spoon out and put immediately in icy water. Let cool about 1 minute. Peel off skins and chop. Roast or deep fry chilies and jalapenos until skin is bubbly. Remove let cool and peel. Brown onion, garlic, ground beef and sausage in skillet. Drain. Add peppers, chilies, tomatoes and remaining ingredients. Salt to taste. Let simmer for 30 minutes, uncovered
PAINTED DESERT CHILI
2 lbs. ground beef (browned and drained)
1 med onion, diced
6 T dried parsley
2 T cornmeal
4 T garlic powder
2 T paprika
6 T taco seasoning
2 T dried minced onion
2 T chili powder
2 T cumin
2 cans pinto beans
1 can navy beans
1 can black beans
2 can kidney beans
½ c cider vinegar
½ c brown sugar
1- 46 oz. V-8 juice
4 – 15 oz. can diced tomatoes
1 – 12 oz. can tomato paste
1 – 64 oz chicken, beef or vegetable broth
salt and pepper to taste
Crock pot
PAINTED DESERT CHILI
In a skillet brown 2 lbs of ground beef drain and put in large crock pot
Add 1 medium onion diced
½ c. cider vinegar
½ c. brown sugar
1 49 oz can tomato juice (I use V-8 juice)
4 c. broth (beef, chicken or vegetable)
16 c. of water
6 T dried Parsley flakes
4T garlic powder
2 T chili powder
6 T taco seasoning
2 c. dried minced onion
2 T paprika
2 T cumin
2 T. cornmeal
1 c dried pinto beans
¼ c. small white beans
½ c black beans
1 c kidney beans
cook on low until beans are tender (about 6 to 8 hours depending on the crock pot)(or in a large stock pot bring to boil then reduce heat and simmer until beans are tender about 2 to 2 ½ hours add tomatoes and tomato paste and simmer for another 30 minutes))
add 60 oz. of diced tomatoes
12 oz tomato paste
cook for another 30 minutes
salt and pepper to taste
Green Chili Stew
8 Anaheim chiles, roasted, peeled, seeded and diced
1 tablespoon of corn oil
1 pound of lean pork stew meat (1-inch cubes) (or chicken)
1 cup of yellow onion, diced
6 cloves of garlic, chopped
2 cups of low-sodium chicken broth
1 teaspoon of dry oregano or 1 tablespoon of fresh oregano
1/4 teaspoon of salt (optional)
1 cup of fresh cilantro
1.Roast the chiles under the broiler or directly on the stovetop until
charred on all
sides. Place in a sealed plastic bag to sweat for about 20 minutes. Gently
rub off the
skins. Carefully slit the chiles lengthwise, removing seeds and veins.
Dice chiles and reserve.
2.In a cast iron skillet over medium-high heat, add oil and pork. Brown
well.
3.Add onion and garlic and continue cooking, stirring for 3 minutes. Add
1-1/2 cups of
the chicken broth and bring to a simmer. Loosen the browned bits in the
skillet with
a wooden spoon.
4.Add oregano, chiles and salt. Reduce the heat to medium-low and simmer for
1 hour.
5.Separately, purée the cilantro with the remaining 1/2 cup of chicken
broth. Add the
cilantro purée to the stew. Cook for an additional 10 minutes and serve.
Mexican or Mexican style dishes
NACHO CASSEROLE
1 lb. pkg. pinto beans
1 lb. grated longhorn cheese
1 lb. mozzarella cheese
1 lg. pkg tortilla chips
6 green Anaheim green chilies grilled and peeled
1 red bell pepper grilled and peeled
1 yellow bell pepper grilled and peeled
2 limes
1 lb. ground beef
1 med diced sweet onion
2 cloves garlic
1 T. chili powder
2 t. ground cumin
1 t. salt
2-8oz. can tomato sauce
1 T. red pepper seeds (ground)
green onions
sour cream
black olives
Salsa:
3 jalapenos seeded, cleaned and diced
fresh chopped cilantro
3 finely chopped Roma tomatoes
1 med finely chopped sweet onion
juice of ½ lemon
Cook beans according to package directions. Drain. In a frying pan heat 2 Tablespoons of vegetable oil or lard. Put in beans mash with potato masher and fry until brown. Set aside in a bowl. Heat oven to 350°F. Heat frying pan and add ground beef (crumbled up) and onions cook until onions are brown add chili powder, cumin, salt, tomato sauce and ground red pepper seeds. Mix green chilies, red and green peppers with juice of 2 limes. Mix salsa ingredients In a lightly greased casserole dish layer bottom with chips, then beans, then peppers, then meat, salsa then cheeses (mixed together), Continue until all ingredients (except salsa and cheeses) are used up top layer should be chips. Top with a mixture of cheeses, sliced black olives and diagonally sliced thin green onions. Add Sour cream as desired. Bake for until cheese is melted (about 35 minutes). Serve excess salsa on side.
Option: Top with Guacamole or serve on side.
Guacamole
In a bowl beat together 3 avocados (pitted and peeled), juice of one lemon or one lime, chopped onion and 3 small to med. diced tomatoes.
MARY’S GREEN CHILI
1 pkg. of lean pork meat. (about 4 to 5 pounds) (I use the lean pork chop package from Costco or Sam’s club
Cook in slow cooker with water, to cover meat and salt and pepper to taste. Cook until you separate meat with a fork easily.
Drain and pull meat apart in bite size strips. Put in pan with 2 T. extra virgin olive oil
1 large diced onion brown then add:
2 cans diced green chilies (if you like it can be one can diced green chilies one can diced Jalapenos)
1 (24-30oz.) large cans diced tomatoes
grind together 1 (approx. 26 oz.) large can of tomatillos (check that all shells and stems have been removed) and 2 pkg of vegetables (like broccoli, mixed etc.) with 1 can of Chicken broth (add more if needed)
Add spices 2 cloves of garlic, ½ t. cumin, salt, pepper, 1 T. red pepper flakes, 2 T. Tobasco to food processor. Mix about a minute.
Pour into pan. cook for 30 minutes
Some Serving suggestions: 1. serve over rice;
2. over salad with cheese, salsa, tortilla chips,
3. serve by itself with tortillas
4. pour over enchiladas or burros
5. serve inside same.
MARY’S ARROZ CON POLLO
Clean and cook 1 large or 2 small chicken(s) in crock pot of water, salt and pepper to taste, until it falls of bone. Drain chicken holding the broth, after it cools spoon of fat. (Can freeze unused portion for other recipes.)
Rinse two cups of rice
In a deep frying pan heat 2 T. of oil put in rice. Add 1 large onion, 1 small bunch green onions, 1 chopped mixed or green bell peppers cook until onions are clear and rice is browned. Add 1 ½ cups of chicken stock or chicken stock and water, 2 cans of rotelle tomatoes, ½ cup ripe and/or green olives, 2 tsp garlic powder, 2 t. salt, ¼ t. pepper, ½ t. cumin, 1T Tabasco, ½ stick of butter, 1 cup frozen corn, 1 cup black beans rinsed and drained, 1 cup broccoli spears. (can use two small packages of mixed southwest vegetables) Cook until all water is absorbed.
New recipe--Layered Green chile chicken quesadilla
layered green chile chicken quesadilla about a third of chicken from the cook chicken recipe below a can of tomatillos crushed (about 9) a 7 oz can diced green chiles a med onion diced 2-3 cloves minced garlic Chicken broth pepper to taste 1/4 shredded parmesan cheese a brick of pepper jack cheese handful of fresh cilantro of palm full of crushed four flour tortillas the size of the pan you want to use
in a skillet on med heat put olive oil and butter melt then add onion cook until limp add drained and crushed tomatillos, green chiles Pepper and garlic. add enough chicken broth for it to stew about 30 minutes. probably about a cup add more if it gets to dry. add dried cilantro with broth or fresh when done cooking, grate parmesan cheese into mixture just before removing from heat .stir in cheese
spray bottom of pan or wipe with olive oil. lay down flour tortilla. layer with pepper jack cheese, sauce, cheese, flour tortilla, cheese, sauce, cheese, flour tortilla, cheese, sauce, cheese, flour tortilla, cheese and put into 400 degree oven for 15 minutes. or until cheese is melted and bubbly.
in a skillet on med heat put olive oil and butter melt then add onion cook until limp add drained and crushed tomatillos, green chiles Pepper and garlic. add enough chicken broth for it to stew about 30 minutes. probably about a cup add more if it gets to dry. add dried cilantro with broth or fresh when done cooking, grate parmesan cheese into mixture just before removing from heat .stir in cheese
spray bottom of pan or wipe with olive oil. lay down flour tortilla. layer with pepper jack cheese, sauce, cheese, flour tortilla, cheese, sauce, cheese, flour tortilla, cheese, sauce, cheese, flour tortilla, cheese and put into 400 degree oven for 15 minutes. or until cheese is melted and bubbly.
Rice Dishes
CORN CHIPS AND CHILI PIE
Cover bottom of baking dish with corn chips. Chop one large onion and place on top of corn chips. Sprinkle half a cup of grated cedar cheese over top. Heat chili and pour over the top of cheese and onions. Cover chili with corn chips. Top with grated cheese. Bake at 350°F for 10 minutes. Makes 6 servings. Serve plain or over rice
Cover bottom of baking dish with corn chips. Chop one large onion and place on top of corn chips. Sprinkle half a cup of grated cedar cheese over top. Heat chili and pour over the top of cheese and onions. Cover chili with corn chips. Top with grated cheese. Bake at 350°F for 10 minutes. Makes 6 servings. Serve plain or over rice
SAUSAGE AND RICE
9 cups rice, cooked (½ wild and ½ brown) 4 lbs. sausage (½ regular and ½ hot)
4½ cups celery, chopped 1½ cups margarine
3 large green peppers, chopped 24 oz. Cans mushrooms, drained and chopped
6 medium onions, chopped
Brown sausage and drain. Sauté vegetables in margarine. Mix sausage, vegetables and cooked rice. Bake in a casserole at 300° F. 1 hour.
Yield: Approximately 25 servings.
RICE SALAD
2 c. cooked chilled rice
1 c. slivered ham
½ c. finely chopped celery
2 finely chopped hard-cooked eggs
1 T. chopped chives
¼ c. chopped parsely
1 T. olive oil
1 T. wine vinegar
½ c. mayonnaise
Salt
Freshly ground pepper
Combine by tossing lightly the first six ingredients. Sprinkle with oil and vinegar. Add mayonnaise and season. Let stand in refrigerator a few hours for still better flavor.
BROCCOLI CASSEROLE
1 c. cooked rice
1 lb. broccoli
1 T. extra virgin olive oil
½ lb mushrooms (optional)
3 T. dry sherry or Madeira
5 T. flour
1 T. chopped fresh thyme
1 C. chicken stock
1 t. salt
¾ t. fresh ground pepper
½ c. heavy cream or sour cream
1 lb. grated cheese
½ c. chopped onion
½ c. chopped celery
Preheat oven to 350°F. Combine all ingredients in Casserole dish and bake for 20 minutes.
HOT COCOA RICE CEREAL SQUARES
3 T. butter/margarine
1 10 oz. pkg. marshmallows
6-c. puffed rice cereal (can use cocoa flavored for more chocolate flavor)
2 c. miniature marshmallows
½ unsweetened cocoa
1/3 c. sugar
1 t. cornstarch
¾ cup dry skim milk
Mix cocoa, sugar, cornstarch, dry milk and cereal together. Melt butter in large saucepan over low heat. Add 1 pkg large marshmallows. Stir until melted and smooth. Remove from heat. Immediately add cereal mixture and mix until well coated. Mix in miniature marshmallows into cooling mixture. Put into greased 13x9x2 inch pan. Cool completely cut into squares.
MARSHMALLOW CRISPIES
3 T. butter
1 pkg.(10 ½ oz) miniature marshmallows
6 cups puffed rice cereal
melt butter and marshmallows until smooth on low heat. Remove from heat. Add cereal stir put into 13x9x2 inch greased pan. Let cool and cut into squares.
PEANUT BUTTER AND CHOCOLATE CRISPY SQUARES
1 pkg.(10 ½ oz) miniature marshmallows
½ c. creamy peanut butter
6 c. puffed rice cereal
1/3 c. chocolate chips
Heat marshmallow, peanut butter on low heat. Mix until smooth. Remove from heat add cereal and chocolate chips. Stir until well coated. Put into greased 13x9x2 inch pan. Cool completely cut into squares.
RICE SALAD
2 c. cooked chilled rice
1 c. slivered ham
½ c. finely chopped celery
2 finely chopped hard-cooked eggs
1 T. chopped chives
¼ c. chopped parsely
1 T. olive oil
1 T. wine vinegar
½ c. mayonnaise
Salt
Freshly ground pepper
Combine by tossing lightly the first six ingredients. Sprinkle with oil and vinegar. Add mayonnaise and season. Let stand in refrigerator a few hours for still better flavor.
MARY’S ARROZ CON POLLO
Clean and cook 1 large or 2 small chicken(s) in crock pot of water, salt and pepper to taste, until it falls of bone. Drain chicken holding the broth, after it cools spoon of fat. (Can freeze unused portion for other recipes.)
Rinse two cups of rice
In a deep frying pan heat 2 T. of oil put in rice. Add 1 large onion, 1 small bunch green onions, 1 chopped mixed or green bell peppers cook until onions are clear and rice is browned. Add 1 ½ cups of chicken stock or chicken stock and water, 2 cans of rotelle tomatoes, ½ cup ripe and/or green olives, 2 tsp garlic powder, 2 t. salt, ¼ t. pepper, ½ t. cumin, 1T Tabasco, ½ stick of butter, 1 cup frozen corn, 1 cup black beans rinsed and drained, 1 cup broccoli spears. (can use two small packages of mixed southwest vegetables) Cook until all water is absorbed.
Bread
Fruited Spinach Salad
2 bunches of Spinach
poppy seed dressing
1/4 c. vinegar
1 T. poppy seed
1/2 c sugar
1/2 c salad oil
2 T sesame seed
1 1/2 t. dry onion
1/4 t. paprika
1/4 t. Worcestershire sauce
Mix together and pour over spinach add 1 pt of slice Strawberries, or sliced bananas or sections of mandarin oranges or whole raspberries.
Spinach Salad
1 1/2 lbs fresh spinach stems removed
1/2 c. red wine vinegar
4 T. Worcestershire
1/4c. sunflower seeds
sliced fresh mushrooms
1/2 lb bacon
1 1/2 c salad oil
1/2 c. sugar
1 tsp pepper
1 tsp celery salt
1 tsp dry mustard
wash spinach leaves carefully and wrap in tea towel to remove excess moisture. Chill cook bacon until crisp and drain on paper towels. in electric blender or covered jar, mix salad oil, vinegar, sugar, Worcestershire sauce and seasonings.
tear spinach leaves coarsely and toss lightly with dressing, adding extra ingredients as desired. turn into large salad bowl or individual bowls. serves 6.
GRANDMA ROE’S SALMON SALAD
4 c. mashed potatoes
1 can (1 lb.) of salmon, with bone and skin removed
salt to taste
1 large onion, finely chopped
1 sour pickle, finely chopped
4 hard-boiled eggs, finely chopped
pinch of dry mustard
pinch of pepper
2 T. margarine or salad drssing
vinegar to taste (about 1 t.)
Add the salmon, onion, pickle and eggs to mashed potatoes. Season with the rest of the ingredients.
PASTA SALAD
1-1O oz. dry pasta
¾ lb. Roma tomatoes
½ lb. Green beans
1 cup Italian dressing
16 oz. Can black olives
½ lb. Provolone cheese
1-4 oz. Can button mushrooms
add basil, thyme, salt and pepper, chile
CORNBREAD SALAD
Double recipe of cornbread or 2 boxes of cornbread mix cooked, cooled and crumble
Add—1-c chopped green onions
½ -c chopped bell pepper
2 or 3 – tomatoes chopped
1-pint mayonnaise
4oz. Pimiento
1c - chopped celery
mix well and chill overnight in large salad bowl.
ITALIAN POTATO SALAD
4-cups cubed, warm, cooked and peeled potatoes
¼-cup bottled Italian salad dressing
1-cup mayonnaise
1-cup chopped celery
½-cup finely chopped green pepper
½cup finely chopped green onion
1-teaspoon mustard
2-cups hard-cooked eggs, coarsely chopped
2-hard-cooked eggs, sliced
½ teaspoon seasoned salt
Pour bottled dressing over potatoes while warm; let stand 30 minutes. Stir in mayonnaise, mustard, celery, green pepper, onion, salt and chopped eggs. Stir gently. Cover and chill. Place in large bowl lined with lettuce leaves add salad and garnish with sliced eggs. Makes 6 servings.
MEXICAN CHEF SALAD
4-tomatoes chopped
1-large head lettuce
1-bunch chopped green onions
6-oz. cheddar cheese
1-4oz. green chilies
mix in bowl with Italian dressing.
2 avocados
1-6 ½ oz. bag tortilla chips
1-lb. ground beef
1-can ranch style beans (small)
salt and pepper
Crush chips and mix in salad. Brown meat. Add beans. Simmer 10 minutes. Add salt and pepper to taste. Mix in salad. Add tomatoes and avocados.
LAYERED FRUIT SALAD
1-lb. Grapes
2-bananas
1-can (16 oz.) sliced peaches
1-pint fresh raspberries
2-oranges
3-kiwis
Juice from 2 oranges or ½ cup frozen orange juice
2-4 Tablespoons powdered sugar, optional
Rinse grapes. Cut in half and remove seeds. Place in bottom of a glass serving bowl. Peel and slice bananas. Place over grapes. Drain peaches well. Cut into smaller pieces. Distribute on top of bananas. Carefully rinse raspberries. Sprinkle on top of peaches. Peel oranges. Remove the white skin. Slice and cut into smaller pieces. Place on top of raspberries. Peel and slice kiwis. Garnish salad. Pour orange juice over top of salad and sprinkle with powdered sugar, if used. Keep salad refrigerated until ready to serve. 8 servings.
SAUERKRAUT SALAD
29 oz. Sauerkraut (drain, reserve liquid, then chop)
1-cup chopped green pepper
1-cup chopped celery
½ cup chopped onion
1-4 oz. Can pimiento, finely chopped
½ cup chopped or sliced carrots
combine in mixing bowl with sauerkraut
1 cup sugar
½ cup vinegar
sauerkraut liquid
combine in a saucepan and boil over medium heat (225-250F.)
for two minutes.
Remove from heat. Pour liquid over vegetable mixture, mixing well.
Cover and store in refrigerator at least over night. Makes 2 quarts.
Killer Koleslaw
½ c. sugar
1 tsp salt
¼ tsp pepper
½ cup milk
½ c. buttermilk
1 cup Mayo
3 T. vinegar
¼ c lemon juice
1 tsp celery seeds
2 T. mary’s onion powder (see mixed onion medley recipe)
mix in blender pour over 2 - 16 oz bag tri color cole slaw mix (purple and green cabbage and carrot) refrigerate at least a few hours over night is better
3-Tablespoons butter or margarine
3-Tablespoons all-purpose flour
1½ -teaspoons salt
¼-teaspoon pepper
3-cups milk
9-medium potatoes (3 pounds)
2-Tablespoons minced onion
About 2½ hours before serving. In 2-quart saucepan over medium heat, melt butter or margarine. Stir in flour, salt, and pepper until blended; cook 1 minute. Gradually stir in milk and cook until sauce is thickened and smooth, stirring constantly. Remove saucepan from heat; set aside, stirring occasionally to prevent a skin from forming on surface of sauce. Peel potatoes. With sharp knife, thinly slice potatoes. In greased 2-quart casserole, arrange one-half potatoes; sprinkle with 1 Tablespoon minced onion; pour one-half sauce on top. Repeat with remaining potatoes, onion, and sauce. Cover casserole; bake in 350F. oven 1 hour. Uncover and bake 1 hour longer or until potatoes are fork-tender and top is browned. Makes 10 accompaniment servings. 180 calories per serving.
ALMOND POTATOES
6-medium potatoes (2-pounds)
water
4-Tablespoons butter or margarine (½ - stick)
2-teaspoons salt
¼ teaspoon pepper
2-eggs
2-cups almonds, chopped
salad oil for deep frying
About 2 hours before serving. In 4-quart saucepan over high heat, heat unpeeled potatoes and enough water to cover the potatoes, to boiling. Reduce heat to medium-low; cover and cook 25 to 30 minutes until potatoes are fork-tender; drain. Cool potatoes until easy to handle; peel. Mash potatoes with butter or margarine, salt, and pepper. Stir in eggs until well blended. Place almonds on waxed paper. Shape potato mixture by rounded tablespoons into balls; gently roll them in chopped almonds to coat well. In 4-quart saucepan over medium heat, heat about 3 inches salad oil to 350F. on deep-fat thermometer (or, heat oil in deep-fat fryer set at 350F.) Fry potato balls, a few at a time, about 4 minutes or until golden brown. Remove to paper towels to drain; keep warm. Makes about 30 potato balls or 10 servings. 340 calories per serving.
1 pkg. Spaghetti or vermicelli
4-eggs (beaten with salt and pepper)
6 slices of bacon (more if you like)
Boil water add salt and spaghetti. Cut up bacon in small pieces and fry. Spaghetti and bacon should be done at same time. Drain Spaghetti and fold in raw eggs. Pour hot grease and bacon over eggs and spaghetti letting hot grease cook the eggs. Toss together and sprinkle with Parmesan cheese. (If eggs do not cook enough put all back into skillet and cook all together for a few minutes).
JALAPEÑO CORNBREAD
1 c. yellow cornmeal
½ c. flour
1 ½ T. baking powder
1/6 t. garlic powder
1 ½ t. salt
1 ½ T. sugar
1 c. Milk
1 egg
2 ½ T. grated onion
¼ whole kernel corn
1/3 c. grated cheese
1 ½ T. Jalapeño peppers
¼ c. melted shortening
Heat oven to 400°F. Combine all dry ingredients and mix well. Add milk, eggs, onion, corn, cheese, and peppers. Mix well and add melted shortening. Pour batter in well-greased and heated cast-iron skillet. Cook for 20 min. Makes 8 servings.
Options: 1. Can pour into heated cast iron corn shaped muffin pan for individual servings. 2. Can also us 9 inch greased cake pan.
1 c. yellow cornmeal
½ c. flour
1 ½ T. baking powder
1/6 t. garlic powder
1 ½ t. salt
1 ½ T. sugar
1 c. Milk
1 egg
2 ½ T. grated onion
¼ whole kernel corn
1/3 c. grated cheese
1 ½ T. Jalapeño peppers
¼ c. melted shortening
Heat oven to 400°F. Combine all dry ingredients and mix well. Add milk, eggs, onion, corn, cheese, and peppers. Mix well and add melted shortening. Pour batter in well-greased and heated cast-iron skillet. Cook for 20 min. Makes 8 servings.
Options: 1. Can pour into heated cast iron corn shaped muffin pan for individual servings. 2. Can also us 9 inch greased cake pan.
HERB BISCUITS
1-can biscuits
½-cup butter
1½-tsp. Parsley flakes
½-tsp. Dill weed
1-Tablespoon Onion flakes
2-Tablespoon Parmesan cheese
½-cup butter
1½-tsp. Parsley flakes
½-tsp. Dill weed
1-Tablespoon Onion flakes
2-Tablespoon Parmesan cheese
APPLE BREAD
3-eggs beaten
2-cups sugar
½-cup pineapple juice
2-teaspoon vanilla
¾- cup shortening
Mix together sift together and add:
3-cup flour
1-teaspoon baking soda
2-teaspoon cinnamon
½-teaspoon salt
add and stir will
4-apples, some grated-some dice
1-chopped nuts
pour into greased and floured tube pan or 2-loaf pans.
Bake at 350F. for 1½ hrs. for tube pan or 1 hour for loaf pans.
3-eggs beaten
2-cups sugar
½-cup pineapple juice
2-teaspoon vanilla
¾- cup shortening
Mix together sift together and add:
3-cup flour
1-teaspoon baking soda
2-teaspoon cinnamon
½-teaspoon salt
add and stir will
4-apples, some grated-some dice
1-chopped nuts
pour into greased and floured tube pan or 2-loaf pans.
Bake at 350F. for 1½ hrs. for tube pan or 1 hour for loaf pans.
SALAD
CAESAR SALAD
3 c. shredded iceberg lettuce
1 c. shredded romaine lettuce
3 ½ c. chopped green onions
2 T. cubed cheese
½ c. bread cubes
¼ t. garlic powder
1 ½ t. melted butter
1 or 2 boiled eggs
1/8 t. salt
dressing see below
Wash and drain vegetables. Cut lettuce into bite size pieces(If you have a salad spinner that will get out the excess water use that if not. You can put in pillow case with paper towels close end with oven bag tie and put in washer on spin for a couple of minutes.)
Add boiled eggs. Sprinkle bread cubes with garlic powder and pour melted butter over cubes and brown lightly. Add cheese and bread cubes just before the dressing is put on. Salt to taste. Toss thoroughly.
Dressing:
4 peeled and mashed cloves of garlic
½ t. salt
2 t. lemon juice
1 t. Worcestershire sauce
salt and pepper to taste
½ c extra-virgin olive oil
Whisk together pour over salad and serve immediately.
Option: add 2 to 4 anchovy fillets, rinsed, patted dry and mashed to a paste whisk into dressing then pour over salad.
COLE SLAW
1 lb. fine shredded cabbage (If you have a salad spinner that will get out the excess water use that if not. You can put in pillow case with paper towels close end with oven bag tie and put in washer on spin for a couple of minutes.)
6 T. Mayonnaise
6 T. Sugar
¾ t. Celery Seed
1 ½ t. vinegar
1/3 t. salt
Mix all ingredients except cabbage together. Pour over cabbage. Toss. Refrigerate for several hours or over night.
COLE SLAW
1 head fine shredded cabbage (If you have a salad spinner that will get out the excess water use that if not. You can put in pillow case with paper towels close end with oven bag tie and put in washer on spin for a couple of minutes.)
½ head red cabbage finely shredded
1 med. Onion finely chopped
¼ c. red wine vinegar
½ c. Mayonnaise
¼ c. sugar (may substitute 2 T. artificial sweetener for sugar)
1/8 t. pepper
¼ t. salt (to taste)
Mix together cabbage and onion. In a separate bowl mix together other ingredients. Pour over cabbage mixture. Toss until cabbage is coated. For best flavor let set overnight.
FRUIT SALAD
2 c. bananas
2 c. pineapple
2 c. orange sections (mandarin or any type orange)
3 c. miniature marshmallows
½ c. sour cream
½ c. coconut
Combine all ingredients. Refrigerate for several hours or overnight. May serve on lettuce leaf .
TOSSED GREEN SALAD
1 head of lettuce
1 lb. of Spinach cleaned, and chopped
½ lb. green onions
½ lb. sliced radishes
1 lb. tomatoes sliced
wash and drain greens and radishes. (If you have a salad spinner that will get out the excess water use that if not. You can put in pillow case with paper towels close end with oven bag tie and put in washer on spin for a couple of minutes.) mix all ingredients together with 1/2 cup of vinegar and oil dressing (below or use your own)
Dressing:
3 T. red wine vinegar
1 T. Dijon mustard
1 clove crushed garlic
1/8 t. pepper
½ t. salt
¾-cup chicken stock
3 T. extra virgin olive oil
Put chicken stock and olive oil into saucepan bring to a boil remove from heat. Whisk in remaining ingredients. Let stand until cool. Pour over salad and serve immediately. Refrigerate remaining portion. Let stand before each use until dressing reaches room temperature then whisk and serve over salad.
3 c. shredded iceberg lettuce
1 c. shredded romaine lettuce
3 ½ c. chopped green onions
2 T. cubed cheese
½ c. bread cubes
¼ t. garlic powder
1 ½ t. melted butter
1 or 2 boiled eggs
1/8 t. salt
dressing see below
Wash and drain vegetables. Cut lettuce into bite size pieces(If you have a salad spinner that will get out the excess water use that if not. You can put in pillow case with paper towels close end with oven bag tie and put in washer on spin for a couple of minutes.)
Add boiled eggs. Sprinkle bread cubes with garlic powder and pour melted butter over cubes and brown lightly. Add cheese and bread cubes just before the dressing is put on. Salt to taste. Toss thoroughly.
Dressing:
4 peeled and mashed cloves of garlic
½ t. salt
2 t. lemon juice
1 t. Worcestershire sauce
salt and pepper to taste
½ c extra-virgin olive oil
Whisk together pour over salad and serve immediately.
Option: add 2 to 4 anchovy fillets, rinsed, patted dry and mashed to a paste whisk into dressing then pour over salad.
COLE SLAW
1 lb. fine shredded cabbage (If you have a salad spinner that will get out the excess water use that if not. You can put in pillow case with paper towels close end with oven bag tie and put in washer on spin for a couple of minutes.)
6 T. Mayonnaise
6 T. Sugar
¾ t. Celery Seed
1 ½ t. vinegar
1/3 t. salt
Mix all ingredients except cabbage together. Pour over cabbage. Toss. Refrigerate for several hours or over night.
COLE SLAW
1 head fine shredded cabbage (If you have a salad spinner that will get out the excess water use that if not. You can put in pillow case with paper towels close end with oven bag tie and put in washer on spin for a couple of minutes.)
½ head red cabbage finely shredded
1 med. Onion finely chopped
¼ c. red wine vinegar
½ c. Mayonnaise
¼ c. sugar (may substitute 2 T. artificial sweetener for sugar)
1/8 t. pepper
¼ t. salt (to taste)
Mix together cabbage and onion. In a separate bowl mix together other ingredients. Pour over cabbage mixture. Toss until cabbage is coated. For best flavor let set overnight.
FRUIT SALAD
2 c. bananas
2 c. pineapple
2 c. orange sections (mandarin or any type orange)
3 c. miniature marshmallows
½ c. sour cream
½ c. coconut
Combine all ingredients. Refrigerate for several hours or overnight. May serve on lettuce leaf .
TOSSED GREEN SALAD
1 head of lettuce
1 lb. of Spinach cleaned, and chopped
½ lb. green onions
½ lb. sliced radishes
1 lb. tomatoes sliced
wash and drain greens and radishes. (If you have a salad spinner that will get out the excess water use that if not. You can put in pillow case with paper towels close end with oven bag tie and put in washer on spin for a couple of minutes.) mix all ingredients together with 1/2 cup of vinegar and oil dressing (below or use your own)
Dressing:
3 T. red wine vinegar
1 T. Dijon mustard
1 clove crushed garlic
1/8 t. pepper
½ t. salt
¾-cup chicken stock
3 T. extra virgin olive oil
Put chicken stock and olive oil into saucepan bring to a boil remove from heat. Whisk in remaining ingredients. Let stand until cool. Pour over salad and serve immediately. Refrigerate remaining portion. Let stand before each use until dressing reaches room temperature then whisk and serve over salad.
PESTO PASTA SALAD
Cooked drain 1 lb of your favorite pasta
Pesto Sauce:
2 cups fresh basil
1 cup fresh Italian parsley
½ cup Romano cheese, grated
½ cup walnuts or pine nuts, toasted
4 garlic cloves, roughly chopped
¼ teaspoon salt
1/8 teaspoon red pepper flakes
1 tablespoon lemon juice
2 tablespoons water
¼ cup vinegar
put in blender then with blender running on low slowly pour in oil. (fine teady stream)
½ cup olive oil
let blend together for a minute then set aside
Salad
Add to Pasta in a bowl
1-8.5oz jar of Sun dried tomatoes packed in olive oil (drain and chop)
1 jar small mixed Greek olives drained
Finely grated ½ cup Parmesan
Finely grate ½ cup Romano
Pour pesto over salad and toss Options: can add pepperoni, ham and/or other meats
Let set overnight in fridge
Cooked drain 1 lb of your favorite pasta
Pesto Sauce:
2 cups fresh basil
1 cup fresh Italian parsley
½ cup Romano cheese, grated
½ cup walnuts or pine nuts, toasted
4 garlic cloves, roughly chopped
¼ teaspoon salt
1/8 teaspoon red pepper flakes
1 tablespoon lemon juice
2 tablespoons water
¼ cup vinegar
put in blender then with blender running on low slowly pour in oil. (fine teady stream)
½ cup olive oil
let blend together for a minute then set aside
Salad
Add to Pasta in a bowl
1-8.5oz jar of Sun dried tomatoes packed in olive oil (drain and chop)
1 jar small mixed Greek olives drained
Finely grated ½ cup Parmesan
Finely grate ½ cup Romano
Pour pesto over salad and toss Options: can add pepperoni, ham and/or other meats
Let set overnight in fridge
Fruited Spinach Salad
2 bunches of Spinach
poppy seed dressing
1/4 c. vinegar
1 T. poppy seed
1/2 c sugar
1/2 c salad oil
2 T sesame seed
1 1/2 t. dry onion
1/4 t. paprika
1/4 t. Worcestershire sauce
Mix together and pour over spinach add 1 pt of slice Strawberries, or sliced bananas or sections of mandarin oranges or whole raspberries.
Spinach Salad
1 1/2 lbs fresh spinach stems removed
1/2 c. red wine vinegar
4 T. Worcestershire
1/4c. sunflower seeds
sliced fresh mushrooms
1/2 lb bacon
1 1/2 c salad oil
1/2 c. sugar
1 tsp pepper
1 tsp celery salt
1 tsp dry mustard
wash spinach leaves carefully and wrap in tea towel to remove excess moisture. Chill cook bacon until crisp and drain on paper towels. in electric blender or covered jar, mix salad oil, vinegar, sugar, Worcestershire sauce and seasonings.
tear spinach leaves coarsely and toss lightly with dressing, adding extra ingredients as desired. turn into large salad bowl or individual bowls. serves 6.
GRANDMA ROE’S SALMON SALAD
4 c. mashed potatoes
1 can (1 lb.) of salmon, with bone and skin removed
salt to taste
1 large onion, finely chopped
1 sour pickle, finely chopped
4 hard-boiled eggs, finely chopped
pinch of dry mustard
pinch of pepper
2 T. margarine or salad drssing
vinegar to taste (about 1 t.)
Add the salmon, onion, pickle and eggs to mashed potatoes. Season with the rest of the ingredients.
PASTA SALAD
1-1O oz. dry pasta
¾ lb. Roma tomatoes
½ lb. Green beans
1 cup Italian dressing
16 oz. Can black olives
½ lb. Provolone cheese
1-4 oz. Can button mushrooms
add basil, thyme, salt and pepper, chile
CORNBREAD SALAD
Double recipe of cornbread or 2 boxes of cornbread mix cooked, cooled and crumble
Add—1-c chopped green onions
½ -c chopped bell pepper
2 or 3 – tomatoes chopped
1-pint mayonnaise
4oz. Pimiento
1c - chopped celery
mix well and chill overnight in large salad bowl.
ITALIAN POTATO SALAD
4-cups cubed, warm, cooked and peeled potatoes
¼-cup bottled Italian salad dressing
1-cup mayonnaise
1-cup chopped celery
½-cup finely chopped green pepper
½cup finely chopped green onion
1-teaspoon mustard
2-cups hard-cooked eggs, coarsely chopped
2-hard-cooked eggs, sliced
½ teaspoon seasoned salt
Pour bottled dressing over potatoes while warm; let stand 30 minutes. Stir in mayonnaise, mustard, celery, green pepper, onion, salt and chopped eggs. Stir gently. Cover and chill. Place in large bowl lined with lettuce leaves add salad and garnish with sliced eggs. Makes 6 servings.
MEXICAN CHEF SALAD
4-tomatoes chopped
1-large head lettuce
1-bunch chopped green onions
6-oz. cheddar cheese
1-4oz. green chilies
mix in bowl with Italian dressing.
2 avocados
1-6 ½ oz. bag tortilla chips
1-lb. ground beef
1-can ranch style beans (small)
salt and pepper
Crush chips and mix in salad. Brown meat. Add beans. Simmer 10 minutes. Add salt and pepper to taste. Mix in salad. Add tomatoes and avocados.
LAYERED FRUIT SALAD
1-lb. Grapes
2-bananas
1-can (16 oz.) sliced peaches
1-pint fresh raspberries
2-oranges
3-kiwis
Juice from 2 oranges or ½ cup frozen orange juice
2-4 Tablespoons powdered sugar, optional
Rinse grapes. Cut in half and remove seeds. Place in bottom of a glass serving bowl. Peel and slice bananas. Place over grapes. Drain peaches well. Cut into smaller pieces. Distribute on top of bananas. Carefully rinse raspberries. Sprinkle on top of peaches. Peel oranges. Remove the white skin. Slice and cut into smaller pieces. Place on top of raspberries. Peel and slice kiwis. Garnish salad. Pour orange juice over top of salad and sprinkle with powdered sugar, if used. Keep salad refrigerated until ready to serve. 8 servings.
SAUERKRAUT SALAD
29 oz. Sauerkraut (drain, reserve liquid, then chop)
1-cup chopped green pepper
1-cup chopped celery
½ cup chopped onion
1-4 oz. Can pimiento, finely chopped
½ cup chopped or sliced carrots
combine in mixing bowl with sauerkraut
1 cup sugar
½ cup vinegar
sauerkraut liquid
combine in a saucepan and boil over medium heat (225-250F.)
for two minutes.
Remove from heat. Pour liquid over vegetable mixture, mixing well.
Cover and store in refrigerator at least over night. Makes 2 quarts.
Killer Koleslaw
½ c. sugar
1 tsp salt
¼ tsp pepper
½ cup milk
½ c. buttermilk
1 cup Mayo
3 T. vinegar
¼ c lemon juice
1 tsp celery seeds
2 T. mary’s onion powder (see mixed onion medley recipe)
mix in blender pour over 2 - 16 oz bag tri color cole slaw mix (purple and green cabbage and carrot) refrigerate at least a few hours over night is better
POTATOES
SCALLOPED POTATOES3-Tablespoons butter or margarine
3-Tablespoons all-purpose flour
1½ -teaspoons salt
¼-teaspoon pepper
3-cups milk
9-medium potatoes (3 pounds)
2-Tablespoons minced onion
About 2½ hours before serving. In 2-quart saucepan over medium heat, melt butter or margarine. Stir in flour, salt, and pepper until blended; cook 1 minute. Gradually stir in milk and cook until sauce is thickened and smooth, stirring constantly. Remove saucepan from heat; set aside, stirring occasionally to prevent a skin from forming on surface of sauce. Peel potatoes. With sharp knife, thinly slice potatoes. In greased 2-quart casserole, arrange one-half potatoes; sprinkle with 1 Tablespoon minced onion; pour one-half sauce on top. Repeat with remaining potatoes, onion, and sauce. Cover casserole; bake in 350F. oven 1 hour. Uncover and bake 1 hour longer or until potatoes are fork-tender and top is browned. Makes 10 accompaniment servings. 180 calories per serving.
6-medium potatoes (2-pounds)
water
4-Tablespoons butter or margarine (½ - stick)
2-teaspoons salt
¼ teaspoon pepper
2-eggs
2-cups almonds, chopped
salad oil for deep frying
About 2 hours before serving. In 4-quart saucepan over high heat, heat unpeeled potatoes and enough water to cover the potatoes, to boiling. Reduce heat to medium-low; cover and cook 25 to 30 minutes until potatoes are fork-tender; drain. Cool potatoes until easy to handle; peel. Mash potatoes with butter or margarine, salt, and pepper. Stir in eggs until well blended. Place almonds on waxed paper. Shape potato mixture by rounded tablespoons into balls; gently roll them in chopped almonds to coat well. In 4-quart saucepan over medium heat, heat about 3 inches salad oil to 350F. on deep-fat thermometer (or, heat oil in deep-fat fryer set at 350F.) Fry potato balls, a few at a time, about 4 minutes or until golden brown. Remove to paper towels to drain; keep warm. Makes about 30 potato balls or 10 servings. 340 calories per serving.
PASTA
MACARONI LASAGNA
1 lb. ground beef
1 pkg. macaroni and cheese dinner
1-jar favorite spaghetti sauce
12 slices of American cheese
Brown ground beef (can dice onions and other vegetables if you wish) and drain fat. Make macaroni and cheese either boxed or your own recipe. Mix the beef, macaroni and cheese, and spaghetti sauce together. Heat oven to 350F. Spray a 13x9 baking dish. Pour in mixture. Cover top with sliced cheese. Cook until the cheese is melted, about 15 to 20 minutes.
SPAGHETTI RED
ground meat
tomato paste
chili powder
english pear
onion and garlic
bell pepper
spoon over spaghetti
cover with grated parmesan cheese
MACARONI AND CHEESE
1½ c. Macaroni
1 t. oil or butter
1 ½ T. butter
½ lb. grated cheese
salt to taste (optional)
1 qt. water
Bring water to boil. Add Macaroni, salt and 1 t. oil or butter, boil for 10 minutes. Drain. Add butter, and 6 oz. of cheese. Sprinkle remaining cheese on top. Sprinkle with paprika.
Options. Mix 1 beaten egg into the macaroni and cheese mixture. Pour into a casserole dish. Top with mixture of remaining cheese and ½ c. of unseasoned bread crumbs. Sprinkle with paprika. Cook in 350 °F. oven for 35 minutes or until top is brown and bubbly. Take out let cool about 5 minutes and serve.
SPAGHETTI AND EGGSMACARONI LASAGNA
1 lb. ground beef
1 pkg. macaroni and cheese dinner
1-jar favorite spaghetti sauce
12 slices of American cheese
Brown ground beef (can dice onions and other vegetables if you wish) and drain fat. Make macaroni and cheese either boxed or your own recipe. Mix the beef, macaroni and cheese, and spaghetti sauce together. Heat oven to 350F. Spray a 13x9 baking dish. Pour in mixture. Cover top with sliced cheese. Cook until the cheese is melted, about 15 to 20 minutes.
SPAGHETTI RED
ground meat
tomato paste
chili powder
english pear
onion and garlic
bell pepper
spoon over spaghetti
cover with grated parmesan cheese
MACARONI AND CHEESE
1½ c. Macaroni
1 t. oil or butter
1 ½ T. butter
½ lb. grated cheese
salt to taste (optional)
1 qt. water
Bring water to boil. Add Macaroni, salt and 1 t. oil or butter, boil for 10 minutes. Drain. Add butter, and 6 oz. of cheese. Sprinkle remaining cheese on top. Sprinkle with paprika.
Options. Mix 1 beaten egg into the macaroni and cheese mixture. Pour into a casserole dish. Top with mixture of remaining cheese and ½ c. of unseasoned bread crumbs. Sprinkle with paprika. Cook in 350 °F. oven for 35 minutes or until top is brown and bubbly. Take out let cool about 5 minutes and serve.
MACARONI AND BEEF
2 c. macaroni
1 lb ground beef
1 c. diced onions
½ c. diced green pepper
½ teaspoons ground oregano leaves
¼ teaspoon pepper
28-oz can diced tomatoes
1- 16 oz frozen vegetables ground
Cook macaroni. In a large pan brown beef, onion and green pepper, drain, stir in cooked macaroni and the rest of the ingredients. Cook until heated through. Serves 6.
2 c. macaroni
1 lb ground beef
1 c. diced onions
½ c. diced green pepper
½ teaspoons ground oregano leaves
¼ teaspoon pepper
28-oz can diced tomatoes
1- 16 oz frozen vegetables ground
Cook macaroni. In a large pan brown beef, onion and green pepper, drain, stir in cooked macaroni and the rest of the ingredients. Cook until heated through. Serves 6.
MARY’S PASTA SALAD
1/2 c. mayo
1/2 c. dairy sour cream
1 Tablespoon fresh dill or 1/2 teaspoon dry
1/2 teaspoon dry mustard
1/2 teaspoon pepper
2 cups (the uncooked measure) pasta
1 can ripe olives
1 medium carrot
1 medium zucchini
1 medium yellow squash
1 small bunch fresh asparagus (optional)
1 small onion (stir fried for about a minute (slightly softened)
1 small pkg sliced pepperoni
1 small pkg sliced salami
1 small pkg sliced hard salami
slice all veggies including olives into bite size pieces. cook pasta and drain. mix together mayo, sour cream and spices. add to bowl of vegetables quarter meat slices and stir into mix. cover with plastic wrap and put in refrigerator for three hours or overnight. enjoy.
1/2 c. mayo
1/2 c. dairy sour cream
1 Tablespoon fresh dill or 1/2 teaspoon dry
1/2 teaspoon dry mustard
1/2 teaspoon pepper
2 cups (the uncooked measure) pasta
1 can ripe olives
1 medium carrot
1 medium zucchini
1 medium yellow squash
1 small bunch fresh asparagus (optional)
1 small onion (stir fried for about a minute (slightly softened)
1 small pkg sliced pepperoni
1 small pkg sliced salami
1 small pkg sliced hard salami
slice all veggies including olives into bite size pieces. cook pasta and drain. mix together mayo, sour cream and spices. add to bowl of vegetables quarter meat slices and stir into mix. cover with plastic wrap and put in refrigerator for three hours or overnight. enjoy.
1 pkg. Spaghetti or vermicelli
4-eggs (beaten with salt and pepper)
6 slices of bacon (more if you like)
Boil water add salt and spaghetti. Cut up bacon in small pieces and fry. Spaghetti and bacon should be done at same time. Drain Spaghetti and fold in raw eggs. Pour hot grease and bacon over eggs and spaghetti letting hot grease cook the eggs. Toss together and sprinkle with Parmesan cheese. (If eggs do not cook enough put all back into skillet and cook all together for a few minutes).
DRINKS
LEMONADE
2 cups sugar
1 cup boiling water
2 cups fresh lemon juice
1 gallon cold water
1 lemon, sliced
Mint sprigs, for garnish
place sugar in pan on boiling water, and stir until sugar dissolves. In a pitcher (this is where I put a entire sliced lemon in first before the cold water) add lemon juice and cold water to render 1 gallon. Stir until well mixed. Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with a sprig of mint.
Mary's Benini style tea
boil 8 cups of water
pour into pyrex measuring cup or other heat resistant container
use 6 bags of Liptons bavarian wild berry tea (or another raspberry type tea)
peel and cut into bite size pieces four nectarines or peaches.
put them in the container to seep until water cools.
squeeze any excess liquid out of bags fill
put into drink 1 gallon pitcher fill pitcher with ice. add water if necessary to top of container.
keep refrigerated.
if you don't have fresh fruit you can used canned. I have used canned peaches in pear juice which works fine. my favorite is still the fresh fruit though.
TANGY TEQUILA FROSTBITE
1 c. orange juice
1 shot of (1.5 oz) tequila
1 lb frozen fruit mix (Mango, pineapple, strawberries)
Mix ingredients in blender until smooth. If too thick and either more orange juice or more tequila depending on taste.
pour into pyrex measuring cup or other heat resistant container
use 6 bags of Liptons bavarian wild berry tea (or another raspberry type tea)
peel and cut into bite size pieces four nectarines or peaches.
put them in the container to seep until water cools.
squeeze any excess liquid out of bags fill
put into drink 1 gallon pitcher fill pitcher with ice. add water if necessary to top of container.
keep refrigerated.
if you don't have fresh fruit you can used canned. I have used canned peaches in pear juice which works fine. my favorite is still the fresh fruit though.
TANGY TEQUILA FROSTBITE
1 c. orange juice
1 shot of (1.5 oz) tequila
1 lb frozen fruit mix (Mango, pineapple, strawberries)
Mix ingredients in blender until smooth. If too thick and either more orange juice or more tequila depending on taste.
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