A collection of recipes from family & friends
1 can (10 3/4 oz.) Campbell’s Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 cans (14 1/2 oz. each) cut green beans, drained.
1 1/3 cups French’s Original French Fried Onions
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Combine soup, milk and pepper in a 1 1/2 qt. baking dish; stir until blended. Stir in beans and 2/3 cup French’s French Fried Onions. Bake at 350F for 30 minutes or until hot. Stir. Sprinkle with remaining 2/3 cup French Fried Onions. Bake 5 minutes or until onions are golden.
1/2 cup sugar
1/2 cup butter
1 cup molasses
1 egg — well beaten
2 cups boiling water
2 teaspoons baking soda
2 cups flour
1 teaspoon cinnamon
1 teaspoon clove
1 teaspoon ginger
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Cream sugar and butter. Add molasses and egg. Dissolve soda in boiling water and add to creamed mixture. Stir in flour and spices. Pour into greased and floured 9×13″ pan. Bake at 350 degrees for 25-30 minutes. Yield–15 servings.
1 pound lean ground beef
1/2 cup diced celery
1 tablespoon instant minced onion
1 28 ounce can whole tomatoes and liquid
1/2 cup uncooked long grain rice
1 teaspoon chili powder
1/4 teaspoon pepper — optional
1 4 ounce can mushroom pieces and liquid
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Microwave ground beef in a plastic colander covered with waxed paper. Cook on high, stirring every 2 1/2 minutes, until ground beef is no longer pink. In a 3 quart casserole combine all ingredients. Microwave uncovered on high for 10 minutes–stirring halfway through cooking time. Reduce microwave to medium heat and microwave 20 minutes or until rice is soft.
2 T. oil
1 T. flour
1 T. chili powder
2 cups water
1/2 teaspoon instant minced onion
1/8 teaspoon oregano
1/8 teaspoon paprika
a few drops tabasco sauce
1 chicken and tomato bouillon tablet
1/2 a small (8 oz) can tomato sauce
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In medium saucepan heat oil over medium high. Add flour and chili powder, stir to combine. Add remaining ingredients. Simmer for 15-20 minutes until sauce reduces slightly.
1 envelope dry yeast
1 cup warm water
1 rounded tablespoon sugar
1 dab crisco, the size of an egg
a little salt
flour
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Combine yeast and warm water. Let work. Add sugar, crisco and salt. Stir in all the flour you can until it is stiff. Let rise one hour (or until doubled in size). Make into rolls. Let rise again. Bake at 375 degrees for 20 minutes.
1/2 cup grits
1 cup water
1 cup milk
1/4 cup margarine
3 ounces garlic cheese
3 ounces sharp cheddar cheese — grated
1 egg — beaten
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Preheat oven to 350 degrees. Grease a small casserole. Place grits in a saucepan. Gradually stir in water and milk. Cook over medium-high heat until thick, 3-5 minutes. Add margarine and blend thoroughly. Remove from heat. Stir in cheese and egg until mixture is smooth. Pour into casserole. Bake 35 minutes, until bubbly. Let stand 5 minutes before serving.
6 medium potatoes
1 onion, — finely chopped
4 tablespoons butter
1 1/2 teaspoons salt
3 dashes pepper
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Pare potatoes and cut into thin slices. Melt 2 tablespoons butter in heavy skillet. Spread potato slices in 3 layers, each one slice thick, sprinkling each layer with 1/2 teaspoon salt, a dash of pepper and chopped onions. Dot top layer with 2 tablespoons butter. Cover; cook over medium heat 20 minutes. Uncover; cook until potatoes are brown, turning once.
2 1/2 to 3 pound broiler-fryer chicken — cut up
1/2 cup flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
salad oil
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Wash chicken and pat dry. Mix flour, salt, paprika and pepper. Heat salad oil (1/4 inch) in large skillet. Coat chicken with flour mixture. Cook chicken in oil over medium heat 15 to 20 minutes or until light brown. Reduce heat; cover tightly and simmer 30 to 40 minutes or until thickest pieces are fork-tender. If skillet cannot be covered tightly, add 1 to 2 tablespoons water. Turn chicken once or twice to ensure even cooking. Remove cover for last 5 minutes of cooking to crisp chicken.
1 egg
1 cup sugar
1 tablespoon flour
1 teaspoon vanilla
3 cups diced rhubarb
3/4 cup flour
1/3 cup butter
1/2 cup brown sugar
1 9 inch pie shell — unbaked
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Combine egg, white sugar, 1 tablespoon flour, and vanilla and mix well. Fold in rhubarb. Spoon into unbaked pie shell. Combine 3/4 cup flour, margarine, and brown sugar. Crumble with fingers. Spread over rhubarb mixture. Bake at 400 degrees for 10 minutes. Reduce temperature to 350 and bake 40 minutes longer.
2 sticks butter or margarine
1/2 cup vegetable shortening
3 cups sugar
5 eggs — well beaten
3 cups all-purpose flour
1 cup milk
1 teaspoon coconut extract
1 teaspoon butter extract
1 teaspoon lemon extract
1 teaspoon rum extract
1 teaspoon vanilla extract
1/2 teaspoon baking powder
Glaze:
1 cup sugar
1/2 cup water
1 teaspoon butter extract
1 teaspoon lemon extract
1 teaspoon coconut extract
1 teaspoon rum extract
1 teaspoon vanilla extract
1 teaspoon almond extract
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Cream butter, shortening and sugar until light and fluffy. Add beaten eggs and mix until the mixture is lemon colored. Combine flour and baking powder and add to creamed mixture alternately with milk. Stir in flavorings. Spoon mixture into greased 10″ tube pan and bake for about 1 1/2 hours or until cake tests done. Make glaze by combining all glaze ingredients until well mixed. Add glaze to cake, if desired, or cool cake in pan about 10 minutes before turning out on rack to cool.