Pea Salad

2 10 ounce packages frozen peas — thawed
1/4 pound cheddar cheese — cubed
3/4 cup chopped celery
1/4 cup chopped onion
1/2 cup sour cream
2 tablespoons mayonnaise
2 tablespoons milk
1 teaspoon prepared brown mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Tabasco sauce

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Combine the peas, cheese, celery and onion in a serving bowl. In a small bowl, combine sour cream, mayonnaise, milk, mustard, salt, pepper and Tabasco sauce. Mix until smooth. Immediately before serving, pour dressing over salad and toss to coat.

Spaghetti

3 medium onions, finely chopped — (about 1 1/2 cups)
4 cloves garlic — minced
2 tbs. olive oil
2 1 pound tomatoes, canned
2 15 ounce tomato sauce
1 1/2 tablespoons parsley
1 tablespoon sugar
2 1/4 tsp. salt
2 teaspoons oregano
2 teaspoons basil
2 pounds ground beef
spaghetti– about 1 pound
grated Parmesan cheese

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In large pan, cook and stir onion and garlic in oil until onion is tender. Stir in remaining ingredients except ground beef, spaghetti and Parmesan cheese. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 1 to 1 1/2 hours. (Long cooking improves flavor.) In large skillet, cook and stir ground beef until brown. Drain off fat. Stir meat into sauce mixture; simmer uncovered 20 to 30 minutes longer. Cook spaghetti. Serve meat sauce mixture over hot spaghetti; pass Parmesan cheese.

Meatloaf

1 pound ground beef
8 ounces tomato sauce
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/8 teaspoon chili powder
10 saltine crackers
1 cup chopped onion

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Combine all ingredients and put into loaf pan. Bake at 350 degrees for 1 hour.

Peach Cobbler

3/4 cup sugar
1/4 cup butter
2/3 cup milk
2 teaspoons baking powder
1 cup flour
1 pinch salt
3 to 4 cups sliced fresh peaches, skins removed

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Cream together sugar and butter. Add milk and dry ingredients all at once and stir until mixture is smooth. Pour batter into a greased 9×9 square baking pan. Carefully spoon the sliced fresh peaches evenly over the batter. Bake at 350 degrees until a toothpick inserted in the center comes out clean, approximately 40 minutes. This cobbler may be made with any variety of fresh fruit.

Peanut Butter Crisscrosses

1 cup shortening
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup peanut butter
3 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt

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Cream together shortening, sugars, eggs and vanilla. Stir in peanut butter. Sift dry ingredients and stir into creamed mixture. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Crisscross with a floured fork. Bake at 350 degrees for 10 minutes.

Virginia’s Sugar Cookies

1 cup sugar

1 cup margarine or butter softened

3 Tablespoons milk

1 teaspoon vanilla

1 egg

3 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

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Cream together butter, vanilla, sugar, egg and milk. Add the flour, baking powder and salt and blend well. If dough is too stiff, add a little water or orange juice. Roll out 1/3 at a time on a surface sprinkled with flour. Roll about 1/8″ thick. Cut into desired shapes. Bake on an ungreased cookie sheet for 5-9 minutes at 400 degrees until edges lightly brown.  Remove immediately from cookie sheet.  Cookies can be sprinkled with sugar before baking.

Melinda’s Frosted Banana Bars

1/2 cup margarine (softened)

2 cups sugar

3 eggs

1 1/2 cups mashed ripe banana (about 3 medium)

1 tsp vanilla extract

2 cups flour

1 tsp baking soda

pinch salt

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In a mixing bowl, cream butter and sugar.  Beat in eggs, bananas and vanilla.  Combine the flour, baking soda and salt;  add to creamed mixture and mix well.  Pour into a greased 15x10x1 inch baking pan.  Bake at 350 for 25 minutes or until bars test done.  Cool.

 

For frosting:

1/2 cup margarine (softened)

8 oz cream cheese (softened)

4 cups powdered sugar

2 tsp vanilla extract

Cream butter and cream cheese in a mixing bowl.  Gradually add powdered sugar and vanilla;  beat well.  Spread over cooled bars.

D’s Italian Meatballs

3/4 pound ground beef
1/4 pound ground pork
3/4 cup bread crumbs — moistened in milk
2 eggs
1/4 cup grated Romano cheese
1/2 teaspoon parsley
1 clove minced garlic salt and pepper — to taste
1/4 cup olive oil

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In large bowl, mix beef, pork, bread crumbs, eggs, cheese, parsley, garlic, salt and pepper. Form into balls. In a large skillet with hot olive oil, cook meatballs over medium flame until well browned on all sides. The meatballs can also be browned in the oven at 350 degrees for about one hour. Makes about 14 small meatballs.

Green Rice

1 large onion — chopped fine
2 stalks celery — chopped fine
1 can cream of celery soup
1 can cream of mushroom soup
1 cup uncooked rice
1 package frozen chopped broccoli — cooked and drained
1 small jar cheese whiz

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Combine all ingredients and pour into greased 2 quart baking dish. Bake at 350 degrees for 1 hour.

Mexican Seven Layer Dip

1 16 ounce can refried beans
1/2 package taco seasoning mix
1 8 ounce carton sour cream
2 large tomatoes — diced
1 4 ounce can chopped green chiles
1 12 ounce carton avocado dip
1 4 1/2 ounce can sliced ripe olives
2 green onions — sliced
1 1/2 cups shredded cheddar cheese

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Combine beans and taco seasoning. Spread in a 12x8x2 inch dish. Layer remaining ingredients in order listed.