A collection of recipes from family & friends
1 1/2 cups flour
1 cup salt
1/2 cup water
2 tablespoons oil
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Add water to flour and salt. Mix to the consistency of dough. A few drops of cooking oil will keep the mixture pliable. Add food coloring if desired. Stored in an air-tight container, it will keep for several weeks. (It will dry and harden if left in air.) Projects may then be painted and shellacked.
2 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter
1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1 egg — beaten
2 tablespoons milk
1/2 cup finely chopped nuts
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Sift together first six ingredients. Cream butter and shortening until light and fluffy. Gradually beat in sugars. Beat in egg until smooth. Add milk and blend well. Add dry ingredients. Mix until well blended. Stir in nuts. Place dough on a sheet of waxed paper. Using waxed paper, shape dough into a cylinder. Chill in the refrigerator 30 minutes or more. Preheat oven to 375 degrees. Slice chilled dough into 1/4″ slices. Bake 7-8 minutes. Let sit on pan 1 minute, then remove to wire rack.
1 can cream of mushroom soup
1/4 cup water
2 cups chow mein noodles — divided
1 can tuna in water — drained
1 cup sliced celery
1/2 cup salted, toasted cashews
1/4 cup chopped onion
1 dash pepper
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Combine soup and water in 1 1/2 quart casserole. Add 1 cup chow mein noodles and mix well. Fold in drained tuna, celery, cashews, onion and pepper. Top this mixture with remaining 1 cup chow mein noodles. Bake at 350 degrees for 15-20 minutes.
1 17 ounce jar peanut butter
1/4 pound butter
1 1/2 pounds confectioner’s sugar
1/4 can evaporated milk
1 dash salt
1 tablespoon vanilla
1 box baking chocolate
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Mix peanut butter, butter, confectioner’s sugar, salt and vanilla with an electric mixer. Add enough evaporated milk to moisten to pie dough consistency. Form into balls the size of walnuts. For coating melt baking chocolate in a double boiler or in the microwave. Cover balls with chocolate and put the chocolate dipped balls onto waxed paper. Freeze for 10 minutes.
1/4 pound margarine
4 cups sugar
1 can evaporated milk
1 pinch salt
1 bag semisweet chocolate chips
10 1/2 ounce bag marshmallows
1 cup chopped nuts — optional
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Combine margarine, sugar, evaporated milk, and salt in a large saucepan. Bring to a boil over medium-high heat, and boil for 7 minutes at a rolling boil. Remove mixture from heat and stir in chocolate chips until smooth and melted. Add marshmallows and stir until melted. Stir in nuts, if desired. Pour mixture into a greased 13×9 baking pan. Cool completely. Store candy in the refrigerator.
1/4 pound diced onion
1 pound ground beef
2 heaping tablespoons flour
1/3 pound diced pickles
1 cup pickle juice
1/2 pound Velveeta cheese
1/2 teaspoon black pepper
1 3/4 qt. chicken broth
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Brown the ground beef and drain. Place beef in large soup pot. Add the flour and mix well. Add onion and stock. Simmer until thickened, stirring regularly. Add remaining ingredients. Serve hot.
2 cups uncooked macaroni
1/2 pound cheddar cheese — grated
2 cans cream of mushroom soup
1 cup milk
1 cup chicken broth
2 cups diced, cooked chicken
grated onion — to taste
salt and pepper — to taste
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Mix all ingredients together. Refrigerate overnight. Bake at 350 for 1 hour or until heated through.
1 fryer, — cooked and boned
1 medium onion, — chopped
1/2 can tomatoes with green chilis
2 tablespoons quick-cooking tapioca
2 cups grated cheddar cheese
6 to 8 tortillas, — in broken pieces
1 10 ounce can cream of chicken soup
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Soak tortillas in chicken broth 10 minutes. Cut chicken into bite size pieces. Mix chicken with soup, tomatoes and chilies, and tapioca. Line bottom of greased casserole with tortillas. Add 1/3 of the chicken mixture. Sprinkle with onion and cheese. Repeat layers until all ingredients have been used, ending with a layer of onions and cheese. Bake one hour at 350 degrees.
1 3 to 4 pound fryer chicken
1 large onion — chopped
1 cup celery — chopped
1 cup carrots — chopped
2 tablespoons chicken bouillon granules
1/2 teaspoon pepper
2 quarts water — (approximately)
2 tablespoons parsley
1/2 teaspoon dried lemon thyme — (optional)
1 cup cooked noodles
salt and pepper — to taste
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Wash and drain chicken. Place in large soup kettle with onion, celery, carrots, bouillon, and pepper. Add enough cold water to cover chicken. Simmer 1 hour, or until chicken is tender. Remove chicken and discard skin, fat, bones, and cartilage. Reserve meat and cut or shred as preferred. Return meat to broth and add remaining ingredients. Reheat to desired temperature. Yields 3 quarts of soup
1 cup uncooked rice
4 to 5 chicken pieces
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 cups water
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Place chicken in large casserole. Cover with rice, soup and water. Bake 2 1/2 to 3 hours in a 300 degree oven.