A collection of recipes from family & friends
4 eggs — lightly beaten
2 cups sugar
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup hot milk
1 teaspoon vanilla
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Mix eggs, sugar, flour, baking powder, salt and vanilla. Add milk and blend until smooth. Pour batter into a greased angel food cake pan. Bake at 350 degrees for 1/2 hour.
3 cups sugar
2 cups Tang
1 cup instant lemon flavored tea
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
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Combine all ingredients in a large Tupperware container. Use 2 teaspoons to 1 cup hot water. Store remaining tea in the Tupperware container, tightly sealed.
15 1/2 ounces kidney beans, canned — drained
15 ounces black beans — canned, drained
15 1/2 ounces garbanzo beans, canned — drained
2 celery ribs — sliced
1 medium red onion — diced
1 to 2 small tomatoes
1 cup frozen corn — thawed
3/4 cup thick and chunky salsa
1/4 cup vegetable oil
1/4 cup lime juice
1 1/2 teaspoons chili powder
1 teaspoon salt — optional
1/2 teaspoon cumin — or more to taste
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In a large bowl, combine beans, celery, onion, tomato and corn. In small bowl combine salsa, oil, lime juice, chili powder, salt and cumin; mix well. Pour over bean mixture and toss to coat. Cover and chill at least 2 hours.
1/2 cup sour cream
1 cup sugar
1 cup sour milk
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 dash nutmeg
6 cups flour
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Combine all ingredients to form a soft dough. Roll out dough to about a 1/2″ thickness and cut into doughnut shapes. Fry, a few at a time, in hot oil. Serve warm.
1 pound ground beef
1/2 cup onion — chopped
1/4 cup celery — chopped
8 ounce can tomato sauce
1 tablespoon vinegar
1 tablespoon sugar
1 teaspoon salt
1 1/2 tablespoons Worcestershire sauce
1/4 cup catsup
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Brown ground beef. Add celery and onion and cook until tender. Drain well. Add all other ingredients and simmer, covered, 20 minutes.
40 saltine crackers
1 cup melted butter
1 cup brown sugar
1 cup chopped pecans
1 cup semisweet chocolate chips
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Line a 9×13 pan with aluminum foil. Place crackers in a single layer over the foil. Combine melted butter and brown sugar and mix well. Pour evenly over the saltines. Bake in a 350 oven for 5 minutes. Remove pan from oven, and sprinkle pecans and chocolate chips evenly over the saltines. Return pan to oven and cook just until the chocolate chips begin to melt. Remove pan from oven. Cool cookies completely.
6 cups rice krispies
1/4 cup margarine
10 1/2 ounces marshmallows
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Melt margarine with marshmallows in a large saucepan over low heat. Stir until completely melted. Remove from heat. Add rice krispies; stir until well coated. Press mixture into greased 13x9x2 inch pan. Cool; cut into squares. Yield: 24 squares, 2×2 inches. Microwave directions: Microwave margarine in large mixing bowl on high for 45 seconds or until melted. Add marshmallows; stir to combine. Microwave 1 1/2 minutes or until smooth, stirring after 45 seconds. Immediately add rice krispies cereal; stir until well coated. Press mixture into greased 13x9x2 inch pan. Cool; cut into squares.
2 cups warm water
1/3 cup shortening
1 teaspoon salt
2 packages yeast
1/2 cup sugar
2 eggs — beaten
6 1/2 to 7 cups flour
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Mix ingredients, form into ball. Put in refrigerator with a wet cloth on top (this can be done the day before baking). When ready to use, roll out on floured board. Use as dinner rolls or cinnamon rolls. Put in pan, let rise for 1 hour. Bake at 325 degrees for 25 minutes.
2 sticks butter
2 cups flour
2 cups sugar
1 1/3 tbs. baking powder
2 teaspoons vanilla
2 cups milk
2 cans pie filling
cinnamon and sugar
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Put butter in a 9×13 pan and melt in a 350 degree oven. Mix the flour, sugar, baking powder, vanilla and milk in a large bowl. Pour this batter over the melted butter, do not mix. Pour pie filling over the batter, do not mix. Sprinkle with cinnamon and sugar. Bake at 350 degrees for 35-45 minutes.