Sarah’s Recipe Box

  • Lasagna

    2 cloves garlic — crushed
    1 pound hamburger
    1 8 ounce can tomato sauce
    1 28 ounce can tomatoes
    1 teaspoon salt
    1/4 teaspoon pepper
    1/2 teaspoon oregano
    1/2 teaspoon basil
    1 1/2 tsp. parsley
    1/2 pound mozzarella cheese
    7 ounces ricotta cheese
    1/2 cup Parmesan cheese
    8 ounces lasagna noodles

    ……

    Saute the hamburger and the garlic. Add the next seven items and simmer twenty minutes. Meanwhile cook noodles in boiling salted water. Fill a buttered casserole (9×13) with alternate layers of the noodles, ricotta, mozzarella, tomato-meat sauce, and Parmesan. End with a layer of sauce, mozzarella, and Parmesan. Bake, uncovered at 375 degrees for 20 minutes.

  • Jodie’s Oreo Dessert

    3 cups crumbled Oreo cookies — divided
    3 tablespoons melted butter
    2 qt. soft vanilla ice cream
    8 ounces Hershey’s syrup
    12 ounces whipped topping

    …..

    Mash 2 cups crumbled Oreo cookies and melted butter into the bottom of a 13×9 cake pan. Spread softened ice cream over the top of the Oreo crust. Drizzle chocolate syrup evenly over the ice cream. Top with the whipped topping. Sprinkle evenly with remaining 1 cup crumbled Oreos. Freeze overnight, and serve. Store the remaining dessert in the freezer.

  • Impossible Cheeseburger Pie

    1 pound ground beef
    1 cup chopped onion
    1/2 teaspoon salt
    1 cup shredded cheddar cheese
    1 cup milk
    1/2 cup Bisquick baking mix
    2 eggs

    ……

    Heat oven to 400 degrees. Cook ground beef and onion; drain. Stir in salt. Spread in greased 9 inch pie plate and sprinkle with cheese. In a small bowl, stir remaining ingredients with fork until blended. Pour into plate. Bake 25 minutes or until knife inserted in center comes out clean.

  • Hot Tamale Pie

    1 onion — chopped
    1 pound ground beef
    1 15 ounce can tomato sauce black pepper — to taste chili powder — to taste
    1 quart water
    1 teaspoon salt
    3/4 cup yellow cornmeal

    …..

    Brown onion and hamburger. Drain well. Add tomato sauce, black pepper and chili powder. In a medium saucepan bring the water and 1 teaspoon salt to a boil. Slowly stir in cornmeal and cook, stirring constantly, 15 minutes. Butter a 1 1/2 quart casserole dish and add 1/2 of the cooked cornmeal mixture. Next, add meat mixture, then top with the rest of the cornmeal. Bake at 350 degrees for half an hour.

  • Dad’s Homemade Ice Cream

    1 qt. milk
    1 1/4 cups sugar
    6 eggs
    1 pinch salt
    1 tablespoon vanilla

    …..

    Beat eggs. Add sugar and salt and mix well. Add vanilla and milk. Freeze in ice cream freezer. (Canned milnot or eagle brand milk may be substituted for milk).

  • Hearty Skillet Meal

    1 pound ground beef
    1/4 cup chopped onion
    1/2 cup uncooked rice
    1 cup diced carrot
    1 cup diced potatoes
    1/2 teaspoon garlic salt
    1 1/2 cups water
    2 tablespoons soy sauce
    1 teaspoon salt
    1/4 teaspoon pepper

    …..

    Saute ground beef and onion. Drain excess fat. Stir in rice, carrots, potatoes and garlic salt. Add water, cover and simmer 40 minutes. Immediately before serving, stir in soy sauce, salt and pepper.

  • Hays House Brisket

    3 to 5 pound — brisket
    1/4 cup water
    2 tablespoons liquid Barbecue Smoke
    2 tablespoons soy sauce
    2 teaspoons celery seed
    2 teaspoons black pepper
    1 tablespoon Worcestershire sauce
    1 teaspoon garlic granules
    1 teaspoon onion salt

    …..

    Place brisket on large sheet of extra strength aluminum foil. In a small bowl, mix water and all seasonings. Rub both sides of brisket with marinade. Pour remaining marinade over top of brisket. Bring the foil up and seal to keep all liquids inside. Put foil packet in a baking pan and refrigerate 12 hours or overnight, turning brisket packet at least once. Bake packet, with the brisket’s fat side up, in a 300 degree oven for 5 hours or until tender.

  • Gayle’s Hamburger Stroganoff

    1 pound ground beef onions to taste
    2 teaspoons salt
    1/2 teaspoon pepper
    3 tablespoons flour
    1 cup milk
    1/4 to 1/2 cup sour cream garlic and rosemary to taste

    …..

    Brown meat and onions and drain. Sprinkle flour over meat and stir in. Add milk and cook until thickened. Add salt, pepper, sour cream, and garlic and rosemary–heat through. Serve over prepared noodles or rice.

  • Hamburger Soup

    1 pound ground beef
    4 cups water
    1 16 ounce can diced tomatoes
    1 16 ounce can stewed tomatoes
    3 carrots — sliced
    3 large potatoes — cubed
    1 medium onion — chopped
    3/4 cup chopped celery
    1/2 teaspoon salt
    1 teaspoon pepper
    1 teaspoon chili powder
    1/4 teaspoon cumin
    2 cloves garlic — minced
    1/4 teaspoon Tabasco sauce
    1/2 teaspoon chicken bouillon granules
    1/2 teaspoon beef bouillon granules
    1/2 head cabbage — cut up

    …..

    Brown ground beef in a large saucepan and drain well. Add beef and all remaining ingredients to same saucepan and bring to a boil. Reduce heat, cover and simmer 45-60 minutes or until vegetables are tender.

  • Gooseberry Pie

    3 cups gooseberries (fresh or frozen)
    1 egg
    1 cup sugar
    5 crackers — crushed
    5 tablespoons margarine — melted
    1/8 teaspoon salt
    1 unbaked 9 inch pie crust

    ……

    Combine gooseberries, egg, sugar, crackers, margarine and salt. Spoon into prepared pie crust. Top with lattice top and sprinkle with sugar. Bake at 400 degrees for 45 minutes.

  • Green Bean Casserole

    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

    ……
    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.

  • Grandmother’s Gingerbread

    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

    ……

    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.

  • Grandma’s Hamburger Casserole

    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

    ……

    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.

  • Enchilada Sauce

    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

    …..
    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.

  • Grandma Todd’s Rolls

    1 envelope dry yeast
    1 cup warm water
    1 rounded tablespoon sugar
    1 dab crisco, the size of an egg
    a little salt
    flour

    …..
    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.

  • Garlic Cheese Grits

    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

    …..
    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.

  • Fried Potatoes

    6 medium potatoes
    1 onion, — finely chopped
    4 tablespoons butter
    1 1/2 teaspoons salt
    3 dashes pepper

    …..
    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.

  • Fried Chicken

    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

    …..
    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.

  • French Rhubarb Pie

    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

    …..
    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.

  • Five Flavor Cake

    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

    …..
    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.

  • Fajitas

    2 boneless skinless chicken breast halves
    1 tablespoon Fiesta brand fajita seasoning
    1 tablespoon oil
    1 green pepper
    1 medium onion
    8 flour tortillas — fajita size
    cheddar cheese
    sour cream
    salsa
    guacamole

    …..
    Sprinkle fajita seasoning over both sides of chicken breasts. Let stand for 15 minutes. Wrap tortillas tightly in aluminum foil. Place in 325 degree oven to warm. Preheat grill or broiler. Broil or grill chicken breasts approximately 10 minutes per side, or until no longer pink in the center. Meanwhile, slice green pepper and onion into strips. Heat 1 tablespoon oil in a frying pan and add vegetables. Saute until onions are golden, 10 to 15 minutes. Once chicken breasts are done, slice them into thin strips. Combine chicken and vegetables in serving dish. To assemble fajitas place a small amount of chicken and vegetable mixture inside a tortilla, top with cheddar cheese, sour cream, salsa and guacamole if desired.

  • Ted’s Enchiladas

    1/2 pound ground beef
    1/2 cup chopped onion
    1 can Hormel chili, no beans
    6 flour tortillas — burrito size
    1 can red enchilada sauce
    2 cups shredded cheddar cheese

    …..
    Spread half of the enchilada sauce in the bottom of a 9×13 baking pan. Brown ground beef and onion and drain. Add chili and heat through. Divide meat mixture evenly amoung 6 tortillas. Place a tablespoon or two of shredded cheese over the meat on each tortilla. Roll up tortillas and place seam side down in baking pan. Cover with remaining enchilada sauce. Bake at 350 for 25 minutes. Sprinkle remaining cheddar cheese over the top of enchiladas and bake 5 minutes more, or until cheese melts.

  • Emma Christofferson’s Southern Delight

    8 ounces Cool Whip
    1 package instant vanilla pudding
    15 1/4 ounce can crushed pineapple and juice
    1 cup chopped nuts
    1 cup coconut

    ….
    Blend together all ingredients. Use to top a yellow cake.

  • Dry Fried Shrimps With Tomatoes

    8 large shrimp
    2 green onions
    2 tablespoons broth
    1 tablespoon soy sauce
    1 tablespoon sherry
    1 teaspoon sugar
    2 tablespoons oil
    1 tablespoon chopped onion
    1 clove garlic — minced
    1/2 teaspoon salt
    4 medium tomatoes — 1 inch thick
    1 tablespoon tomato sauce
    1 teaspoon Tabasco sauce

    …..
    Clean and devein shrimp, dry. Chop green onions into 1 inch segments and mix together with broth, soy sauce, sherry and sugar. Set aside. Heat oil in frying pan. Add chopped onions and garlic. Stir fry 25 seconds, over high heat. Add shrimp, sprinkle with salt and stir fry 30 seconds. Add skinned and quartered tomatoes and stir fry 1 minute. Add broth-soy mixture and continue to stir fry 1 minutes more. Add tomato sauce and Tabasco. Serve over rice or fettucine noodles.

  • Dill Snack

    2 boxes Doodads
    1 large box or bag Oyster crackers
    1 box cheese crackers
    1 box Ritz babies
    1 box bite sized club crackers other small crackers to taste
    1 can nuts (mixed nuts or other)
    2 packages hidden valley ranch dressing mix
    1 teaspoon lemon pepper
    2 teaspoons dill weed
    3/4 teaspoon garlic powder
    3/4 cup oil

    …..
    Add oil to spices and dressing mix. Pour over crackers. Put in low oven 15 minutes or so. Stir a time or two.

  • Devil’s Food Cake

    1 1/2 cups granulated sugar
    1 cup shortening or butter
    3 eggs — well beaten
    1 teaspoon baking soda
    1 cup buttermilk
    2 1/2 cups sifted all-purpose flour
    3 heaping tablespoons cocoa powder
    1 teaspoon salt
    1 teaspoon baking powder
    3/4 cup hot water
    1 teaspoon vanilla

    Chocolate Cream Cheese Frosting:
    3 ounces softened cream cheese
    1 tablespoon milk
    1 1/2 teaspoons vanilla
    2 cups confectioner’s sugar
    2 ounces unsweetened baking chocolate

    …..
    Cream together sugar and shortening. Add eggs, and beat well. Add baking soda to buttermilk; add to sugar mixture and mix well. Combine sifted flour, cocoa, salt and baking powder. Sift into batter and beat well. Add hot water and vanilla and beat well. Pour batter into 2 greased and floured 8 or 9″ round cake pans. Bake at 350 degrees for 30 minutes or until cakes test done. Cool cakes in pans 10 minutes and then turn them out onto wire racks. Fill and frost with chocolate cream cheese frosting. To make frosting, beat cream cheese, milk and vanilla until smooth. Add confectioner’s sugar and beat until smooth. Melt the baking chocolate in the microwave, and add melted chocolate to the cream cheese mixture. Mix well. If necessary, add a little more milk until frosting is of spreading consistency.

  • Date Pudding

    1 cup brown sugar
    1 cup white sugar
    1 tablespoon butter
    3 1/2 cups boiling water
    1 cup brown sugar
    1 tablespoon butter
    2/3 cup milk
    2 cups sifted flour
    2 teaspoons baking powder
    1 cup chopped nuts
    1 cup chopped dates

    …..
    In a 9×13 baking pan, combine 1 cup brown sugar, 1 cup white sugar, 1 tablespoon butter and 3 1/2 cups boiling water. Mix well and set aside. Combine flour and baking powder in a small bowl. Dredge dates and nuts in flour mixture, then remove them and set them. Cream 1 cup brown sugar and 1 tablespoon butter together; add flour mixture and milk and mix well. Stir in dates and nuts. Drop by tablespoonfuls into the prepared 9×13 pan. Bake for 55 minutes at 350 degrees. Cool completely. Serve with whipped cream.

  • Crab Rangoon

    3 ounces canned crabmeat — drained
    6 ounces softened cream cheese
    1/2 teaspoon salt
    1/4 teaspoon garlic powder
    40 won-ton wrappers
    water — to seal won-tons
    vegetable oil for frying

    …..
    Combine cream cheese, crabmeat, salt and garlic powder. If fresh rather than canned crabmeat is used, remove all shells and shred the meat finely before combining with cream cheese and spices. Fill each individual won-ton wrapper with a dab of filling–approximately one teaspoon per wrapper. To seal, moisten all four corners of the won ton wrapper with water and press all corners together above the crabmeat mixture to enclose the filling. Heat vegetable oil in deep fryer or high walled saucepan until it reaches 375 degrees. Fry the crab Rangoon a few at a time until golden brown and drain on paper towels.

  • Copper Penny

    2 pounds carrot
    1 onion
    1 green pepper
    1 cup tomato soup
    1 cup sugar
    1/2 cup oil
    1/2 cup vinegar
    1 tablespoon prepared mustard
    1 tablespoon Worcestershire sauce

    …..
    Peel carrots and slice into coins. Cook in boiling water until tender. Slice the onion and green pepper thinly. Combine tomato soup, sugar, oil, vinegar, mustard, and worchestershire sauce. Add cooked carrots and sliced onion and green pepper.

  • Coffeecake Muffins

    1 1/2 cups sifted flour
    1/2 cup sugar
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 cup shortening
    1 beaten egg
    1/2 cup milk

    Spicy Nuts:
    1/2 cup brown sugar
    1/2 cup chopped walnuts
    2 tablespoons flour
    2 teaspoons cinnamon
    2 tablespoons melted butter

    …..
    Sift together 1 1/2 cups flour, 1/2 cup sugar, baking powder, and salt. Place sifted mixture into a medium bowl. Cut in shortening with a fork until the mixture resembles coarse crumbs. Blend egg and milk, and add all at once to flour mixture. Stir until moist and set aside. Combine Spicy Nuts ingredients in a small bowl. Alternate layers of muffin batter and spicy nuts in greased muffin pans, filling 2/3 full. Bake at 375 degrees for 20 minutes. Makes 12 muffins.

  • Coconut Cream Pie

    3/4 cup sugar
    1/4 cup cornstarch
    1/2 teaspoon salt
    2 1/2 cups scalded milk
    3 egg yolks
    3 egg whites
    3/4 cup shredded coconut
    1 teaspoon vanilla
    1/4 cup sugar

    ……
    Combine 3/4 cup sugar, cornstarch, salt, scalded milk, egg yolks, and coconut in the top of a double boiler. Place over boiling water, and stir constantly until mixture thickens. Once mixture is thickened, pour into a baked 9″ pie shell and let cool. Make a meringue by beating egg whites, vanilla and sugar until stiff peaks form. Spoon meringue over coconut filling, sealing around rim of pie. Brown the meringue in a 300 degree oven.

  • Cocktail Sauce

    3/4 cup ketchup
    1 tablespoon lemon juice
    1 heaping teaspoon horseradish
    2 drops Tabasco sauce

    …..
    Combine all ingredients. Refrigerate until serving time.

  • Clay Play

    1 1/2 cups flour
    1 cup salt
    1/2 cup water
    2 tablespoons oil

    …..
    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.

  • Cinnamon Crisps

    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

    …..
    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.

  • Chopstick Cha Cha

    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

    …..
    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.

  • Chocolate Covered Peanut Butter Balls

    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

    …..
    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.

  • Chocolate Candy

    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

    …..
    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.

  • Cheeseburger Soup

    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

    …..
    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.

  • Chicken Macaroni Casserole

    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

    …..
    Mix all ingredients together. Refrigerate overnight. Bake at 350 for 1 hour or until heated through.

  • Chicken Tortillas

    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

    …..
    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.

  • Chicken Noodle Soup

    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

    …..
    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

  • Chicken and Rice

    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

    …..
    Place chicken in large casserole. Cover with rice, soup and water. Bake 2 1/2 to 3 hours in a 300 degree oven.

  • Chex Party Mix

    6 tablespoons margarine
    2 tablespoons worcestershire sauce
    1 1/2 teaspoons seasoned salt
    3/4 teaspoon garlic powder
    1/2 teaspoon onion powder
    3 cups corn chex
    3 cups rice chex
    3 cups wheat chex
    1 cup mixed nuts
    1 cup pretzels
    1 cup bite-size garlic flavor bagel chips

    …..
    1. Melt margarine in open roasting pan in preheated 250 degree oven. Stir in seasonings.
    2. Gradually add cereals, nuts, pretzels and bagel chips; stir to coat evenly.
    3. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in airtight container.

    Microwave directions:
    1. Melt margarine in large microwave-safe bowl on HIGH; Stir in seasonings.
    2. Gradually add cereals, nuts, pretzels and bagel chips; stir to coat evenly.
    3. Microwave on HIGH 5 to 6 minutes, stirring thoroughly with rubber spatula every 2 minutes. While stirring, make sure to scrape sides and bottom of bowl. Spread on absorbent paper to cool. Store in airtight container. Makes 11 cups.

  • Cherry Apple Salad

    1 1/4 cups apple juice — divided
    1 package cherry gelatin powder — (4 serving size)
    ice cubes
    1 cup apple — peeled and chopped
    2 medium bananas — sliced
    1/4 cup celery — sliced
    2 tablespoons chopped walnuts

    …..
    In a small saucepan, bring 3/4 cup apple juice to a boil. Place the gelatin in a large bowl and stir in the boiling apple juice for 2 minutes, or until completely dissolved. Place the remaining 1/2 c. apple juice in a 1 cup measuring cup and add ice to make 1 cup. Add to the gelatin, stirring until slightly thickened. Remove any remaining pieces of ice. Stir in the chopped apple, bananas, celery and walnuts. Spoon into individual dessert dishes, a large serving bowl, or individual plastic contiainers with tight-fitting lids. Refrigerate for 2 hours.

  • Pesto and Tomato Toasts

    1 container store bought pesto
    1 baugette, thinly sliced
    10 large sundried tomatoes, julienned
    5 ounces thinly shaved Parmesan cheese

    …..
    Toast the bread slices under your broiler or in the toaster. Top with pesto, sun dried tomato slices and parmesan. Makes about 30 toasts.

  • Coconut Macaroons

    2 egg whites
    1/3 cup sugar
    2 tablespoons flour
    dash salt
    1/4 teaspoon almond extract
    2 cups coconut

    …..
    Heat oven to 325 degrees. Grease and lightly flour cookie sheet. In medium bowl beat egg whites lightly. Add sugar, flour, salt and almond extract; blend well. Stir in cocnut. Drop dough by tablespoonfuls 2 inches apart onto greased and floured cookie shet. Bake for 13-17 minutes, or until set and lightly browned. Immediately remove from cookie sheet. Makes 1 dozen.

  • Stovetop Mac and Cheese

    1 cup dried macaroni (or whatever pasta you prefer)
    1/2 cup chopped onion
    1 tablespoon butter
    1 tablespoon flour
    dash pepper
    3/4 cup milk
    1 1/2 cups shredded cheese (such as velveeta, cheddar)

    …..
    Cook macaroni according to package directions. To make the sauce, saute onions in melted butter over med-hi heat. Add flour and stir till combined. Add milk and pepper and stir constantly until thickened, using a whisk. Once mixture is thick, add cheese and stir to melt. Add cooked macaroni and let stand 10 minutes before serving.

  • Coleslaw

    3 cups shredded cabbage
    1/2 cup mayonnaise
    1 tablespoon white vinegar
    1-2 teaspoons sugar or splenda
    salt and pepper to taste

    …..

    Combine all ingredients.

  • Peanut Butter Oatmeal Cookies

    3/4 cup butter
    1/2 cup peanut butter
    1 cup sugar
    1/2 cup packed brown sugar
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    2 eggs
    1 teaspoon vanilla
    1 1/2 cups flour
    2 cups rolled oats
    1 cup chopped cocktail peanuts or semisweet chocolate pieces

    …..

    Cream butter and peanut butter. Add sugar, brown sugar, baking powder, and soda. Beat until combined, scraping the sides of the bowl occasionally. Beat in the eggs and vanilla. Beat in flour, rolled oats and peanuts or chocolate pieces. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for about 10 minutes or until edges are lightly browned. Makes 60 cookies.

  • Date Rice Krispy Cookies

    1/2 cup Butter
    4 teaspoons water
    8 ounces dates cut into small pieces
    3/4 cup sugar
    1 egg
    1 tablespoon milk
    1 teaspoon vanilla
    1/2 teaspoon salt
    1/2 cup chopped pecans
    3-4 cups rice krispies
    1 cup coconut
    …..

    Cook butter, water, dates and sugar over low heat until soft. Mix together egg and milk and add to date mixture. Cook slowly over low heat for 2 mintues. Cool thoroughly. To date mixture add vanilla, salt, rice krispies and pecans and combine. Grease a 9×13 glass pan, sprinkle half of coconut over bottom of pan. Spread date mixture on top of coconut. Press into pan to pack into flat bars. Top with more coconut. Cut into squares. Or date mixture can be rolled into balls and rolled in coconut. Store in freezer until ready to eat.

  • Pancakes

    1 cup flour
    1 tablespoon sugar
    2 teaspoons baking powder
    1/4 teaspoon salt
    1 beaten egg
    1 cup milk
    2 tablespoons oil

    …..

    In a medium mixing bowl stir together dry ingredients. Add wet ingredients and stir till just moistened. Pour about 1/4 cup batter per pancake onto a hot, lightly greased griddle. Cook until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry. Makes 8-10 pancakes.

  • Cabbage Soup

    1 lb ground beef
    1 cup onion, chopped
    1/2 cup celery, chopped
    1/2 cup bell pepper, chopped
    2 cups diced potatoes
    1 cup diced carrots
    1 (28 ounce) can tomatoes
    4 cups water
    2 teaspoons salt (or 2 boullion cubes)
    1/4 teaspoon pepper
    1/2 teaspoon paprika
    Dash cumin or rosemary or dill
    2 cups shredded cabbage

    …..

    Brown hamburger, onion, celery, and peppers with salt and pepper to taste. Drain. Combine all ingredients except cabbage in large stockpot. Simmer 1 hour. Add cabbage and simmer 1 hour more.

  • Homemade Bread

    2 cups lukewarm water
    1 package (2 1/4 teaspoons) yeast
    2/3 cup oil
    1/6 cup brown sugar splenda (1/3 cup brown sugar may be substituted)
    1 teaspoon salt
    1 egg
    3 cups white flour
    3 cups whole wheat flour

    …..
    In bowl of kitchen aid mixer combine warm water and yeast. Let sit for 5 minutes. Add remaining ingredients and mix with a dough hook attachment for 6 minutes (or knead by hand 6 minutes). Will make a soft dough. Remove dough to a greased bowl and cover with plastic wrap and damp tea towel. Let dough rise 1 hour. Form dough into loaves and place in greased bread pans. Let rise 1 hour or until doubled. Bake at 350 degrees for 40-50 minutes.

  • Crawfish Etoufee

    4 tablespoons butter
    3 cups chopped onion
    1 cup chopped green onion
    1 cup chopped fresh parsley
    2 teaspoons lemon juice
    1 tablespoon soy sauce
    2 teaspoons minced garlic
    2 pounds crawfish tails, peeled
    salt to taste
    Hot sauce to taste (red hot or tabasco)

    …..

    In a large skillet melt the butter over medium heat. Saute the onions, green onions and parsley until the onions are transparent. Add the lemon juice, soy sauce, and garlic. Cook 10 minutes. Add the crawfish, salt and hot sauce. Reduce the heat and simmer, covered, for 30-45 minutes. Serve over rice or pasta.

  • Coconut Cake

    1 (18 1/4 ounce) yellow cake mix
    1 cup sour cream
    1 1/2 cups sugar
    12 ounces shredded coconut

    Frosting:
    2 unbeaten egg whites
    1 1/2 cups sugar
    2 teaspoons light corn syrup
    1/3 cup water
    dash salt
    1 teaspoon vanilla
    1/2 cup coconut

    …..
    Make cake following package directions–substituting milk for water. Bake in two round cake pans for 20 minutes (or until a toothpick inserted in the center comes out clean). Remove cake from cake pans and cool slightly. Carefully cut each layer in two horizontally, so you are left with a 4 layers. Combine sour cream, sugar and coconut and spread evenly between the layers. Store cake in the refrigerator 2-3 days and then frost with seven minute frosting. Seven minute frosting: Combine all frosting ingredients except vanilla and coconut in the top of a double boiler. Place over boiling water and beat with an electric mixer for 7 minutes. Remove from heat and beat in vanilla. Frost cake and sprinkle with 1/2 cup coconut.

  • Bisquick Sausage Balls

    1 lb sausage
    2 cups shredded cheddar cheese
    1/2 cup parmesan cheese
    1/2 cup milk
    1/2 teaspoon parsley flakes
    3 cups bisquick

    …..

    Mix ingredients together and roll into balls. Bake at 350 degrees for 25 minutes.

  • Sour Cream Chicken Enchiladas

    Corn tortillas
    1 (4 ounce) can green chilies
    1/2 cup minced onion
    2 cups cooked chicken or turkey
    1 cup sour cream
    2 cups sharp cheddar cheese

    Topping:
    1 can cream of chicken soup
    1 cup sour cream

    …..

    Mix chicken, chilies, onion, 1 cup sour cream and cheese together. Lightly fry corn tortillas one at a time in a non-stick pan using approx 1 teaspoon oil per tortilla. Fill fried tortillas with a scant 1/4 cup filling and roll up. Place enchiladas seam side down in a greased 9×13 baking dish. Combine topping ingredients and evenly pour over enchiladas. Bake at 350 degrees for 30 minutes.

  • Chad’s Stir Fry

    8 ounces steak — sliced
    1/4 cup soy sauce
    16 ounces mixed vegetables, frozen
    1 tablespoon cornstarch
    1 cup water
    3 cups cooked rice

    …..

    Combine soy sauce and meat. Toss and set aside. Preheat electric wok to 350 degrees. Add meat and soy sauce, tossing until meat is cooked. Add frozen vegetables and continue tossing until vegetables are no longer frozen and are heated through. Mix cornstarch with water. Add to wok; stirring and cooking until thickened. Serve over hot rice.

  • Chad & Sarah’s Wedding Punch

    6 46 ounce cans pineapple juice
    1 1/2 gallon ginger ale
    6 6 ounce cans frozen lemonade

    …..

    Combine ingredients. This will make about three gallons of punch. It should all be refrigerated for several days before serving it as it should be very cold. After it has been mixed, just before serving, put it in buckets with a large block of ice in each bucket. Since there is no water in the punch it will not be diluted too much if the block of ice is large. Fill tall glasses three-fourths full of cold punch and fill the rest of the glass with orange sherbet. Since glasses often hold different amounts it might be wise to fill one of your tall glasses with the correct amount of punch and see how many of them could be filed from a quart of liquid. One gallon of punch will fill 16 average iced-tea glasses three fourths full so this recipe will serve about 50 glasses as the ice will melt and make a small amount more liquid.

  • Cavatini

    Three of the following uncooked pastas:
    1 cup rigatoni
    1 cup mostaccioli
    1/2 cup rotini
    1/2 cup shell macaroni

    1 pound ground beef or meatballs
    1 medium onion–chopped
    1/2 medium green pepper–chopped
    3 ounces pepperoni slices
    1 (26 1/2 ounce) can spaghetti sauce
    1 cup ricotta cheese
    8 ounces shredded mozzarella cheese
    1/4 cup Parmesan cheese — grated

    …..

    Preheat oven to 350 degrees. Cook pastas according to package directions; drain well. While pasta is cooking, brown ground beef in skillet with onion and green pepper and drain well. If ground beef is not used, brown onion and green pepper in 1 tablespoon olive oil until onion is transparent. Stir in pepperoni and meatballs (if used). Cook just until heated through. Drain fat. Add spaghetti sauce and simmer 5 minutes. Arrange half of pasta in lightly greased 3 quart baking dish. Spoon on half of meat sauce. Spread ricotta over meat sauce and sprinkle with half the mozzarella cheese. Repeat layers, omitting ricotta. Top with Parmesan cheese. Bake, uncovered, 30 to 35 minutes.

  • Caramel Popcorn Balls

    2 qt. popped corn (approximately 1/2 cup — unpopped)
    3/4 cup granulated sugar
    3/4 cup brown sugar
    1/2 cup light corn syrup
    1/2 cup water
    1 teaspoon white vinegar
    1/4 teaspoon salt
    3/4 cup butter

    …..

    Combine sugars, corn syrup, water, vinegar and salt in a 2 quart saucepan. Heat to boiling over medium heat stirring frequently. Cook, stirring constantly to 260 degrees on a candy thermometer. Reduce heat to low and stir in butter until melted. Pour syrup over popped corn. Sitr until corn is well coated and cool slightly. Butter hands, and shape corn into balls. Place on waxed paper.

  • Caramel Nut Rolls

    Rolls:

    1 package active dry yeast
    1/2 cup warm water (110 degrees)
    1 cup warm milk
    1/4 cup sugar
    1/4 cup shortening
    1 teaspoon salt
    4 cups sifted flour
    1 egg

    Filling:
    1/2 cup melted butter
    1/2 cup brown sugar
    2 teaspoons cinnamon Topping:
    1 cup brown sugar
    1/2 cup butter
    2 tablespoons light corn syrup
    1 cup chopped pecans

    …..

    To make rolls: soften yeast in warm water for 5 minutes. Combine warm milk, sugar, shortening, and salt. Cool this mixture to lukewarm. Add 1 1/2 cup flour and beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well. Place in greased bowl, turning once to grease surface. Cover and let rise until doubled (about 2 hours). Divide dough. Roll each half into 12×8 inch rectangle. Brush each rectangle with 1/4 cup melted butter. Combine remaining filling ingredients and sprinkle both halves of dough evenly with filling mixture. Roll lengthwise as for jelly rolls. Seal edge of each roll. Cut rolls into 1 inch slices. In saucepan, combine all topping ingredients except nuts. Heat slowly, stirring often, until bubbly. Remove from heat and add nuts. Divide mixture into 2 9 inch round cake pans. Place rolls, cut side down, over mixture and let rise in warm place until double in volume, 35 to 45 minutes. Bake at 375 degrees for about 20 minutes. Cool 2 to 3 minutes; invert on rack and remove from pan. Makes 2 dozen rolls.

  • Bierocks

    8 rhodes frozen whole wheat rolls
    1 pound ground beef
    1 small onion — chopped salt and pepper — to taste garlic powder — to taste
    1/2 head cabbage — finely shredded
    1 tablespoon margarine

    …..

    Place frozen rolls in greased muffin tins, and cover with plastic wrap sprayed with cooking spray. Let rise at room temperature for 3 hours. Brown ground beef and onion. Drain grease. In same pan melt margarine and saute cabbage until wilted. Return beef to pan with cabbage and season with salt, pepper and garlic powder to taste. Roll out each roll, fill each with beef and cabbage mixture and seal by pinching edges together. Place bierocks seam side down on greased cookie sheet. Bake at 350 degrees for 15-20 minutes, until golden brown.

  • Butterflies

    1 cup butter, — chilled
    1 1/2 cups flour
    1/2 cup sour cream
    3/4 cup sugar

    …..

    Cut butter and flour together with a pastry cutter or fork. Stir in sour cream. Shape mixture into a 4 1/2″ square, place on waxed paper, and refrigerate 2 hours. Cut dough into 4 pieces: work with one piece at a time. Sprinkle 2 tablespoons sugar on waxed paper surface and coat dough in sugar. Roll dough in 12″x5″ rectangle, flipping often. Do not reroll any scraps. On 12″ edge of rectangle, mark center. From each short end, roll dough to center mark. Complete this process with remaining 3 rolls. Wrap rolls and refrigerate 2 hours. Cut chilled rolls into 3/8″ slices. Dip each slice into sugar on both sides. Bake on foil lined baking sheet at 375 degrees until golden. Turn over, and bake 3 minutes more. Cool on wire rack.

  • Brenda’s Peanut Clusters

    1 1/2 pounds almond bark
    12 ounces semisweet chocolate chips
    20 ounces salted peanuts

    …..

    In a large microwave safe bowl, melt the almond bark in the microwave on high heat for 3 to 5 minutes. Add the chocolate chips and stir to melt. Stir in the peanuts and drop mixture by rounded tablespoonfuls onto waxed paper. Butterscotch or peanut butter chips may be substituted for the chocolate chips in this recipe, if desired.

  • Brenda’s Fruit Salad

    1 large can peaches and juice
    1 large can chunked pineapple, drained
    3 sliced bananas
    1 package frozen strawberries (or 2 cups fresh)
    1 package french vanilla instant pudding
    2 tablespoons Tang

    …..

    Mix pudding, Tang, and peach juice together. Stir in fruit.

  • Bo’s Cinnamon Rolls

    2 packages active dry yeast
    2 1/2 cups lukewarm water (105-115 degrees)
    1 teaspoon sugar
    1 package 2 layer size white cake mix
    1 egg
    1/3 cup oil
    1/2 teaspoon salt
    6 cups all-purpose flour
    4 tablespoons melted butter
    1 cup sugar
    1 1/3 tbs. cinnamon

    Powdered Sugar Icing:
    4 cups sifted powdered sugar
    2 teaspoons vanilla
    3 tablespoons milk

    …..
    In a large bowl, stir yeast into warm water; add 1 teaspoon sugar and let stand 5 minutes, or until foamy. Add cake mix, egg, oil, salt and 1 cup of the flour. Beat with electric mixer until well mixed. Gradually add remaining flour, mixing by hand to form a soft dough (dough will be sticky). Cover and let rise for about 1 hour or until doubled in size. Stir dough down; cover and let rise again. Stir dough down again. Divide dough in half. Turn one portion of dough onto a floured surface. Turn to coat lightly with flour for easier handling. Roll dough into 12 x 8 inch rectangle. Brush with 1/2 the melted butter. Combine the 1 cup sugar and cinnamon and sprinkle 1/2 of this mixture over the buttered dough. Roll up from long side, jelly roll style. Pinch to seal edge. Cut crosswise into 12 rolls and place, cut side down, in greased 13x9x2 pan. Repeat with remaining portion of dough. Cover and let rise 45 minutes or until nearly doubled in size. Bake, uncovered, at 350 degrees for 25 minutes or until lightly brown and rolls sound hollow when tapped. Makes 24 rolls. Rolls may be finished with powdered sugar icing if desired. Mix all icing ingredients in a small bowl until thoroughly combined and of drizzling consistency. More milk may be added if necessary. Drizzle icing over rolls before serving.

  • Black Bean Chili Salad

    1 12 ounce package black beans
    2 cups chopped onion, — divided
    12 cloves chopped garlic, — divided
    2 20 ounce cans diced tomatoes, — undrained
    1 pound ground beef
    1 green pepper, — chopped
    1 teaspoon salt
    1 teaspoon black pepper
    2 tablespoons chili powder
    1 1/2 tablespoons ground cumin
    1/8 teaspoon crushed red pepper

    …..

    In large pot, cover the black beans with water and bring to a boil. Turn off heat; let the beans soak for at least 4 hours. Turn on heat; add 1 1/2 cups onions and 8 cloves garlic; simmer until beans are tender. Drain liquid from beans. (Beans can be cooked in advance and frozen until needed.) Add tomatoes to beans and cook on low heat. Meanwhile, brown ground beef in skillet with remaining onion, green pepper, 4 cloves garlic, salt, pepper, chili powder, cumin and red pepper. Drain off fat and add meat mixture to beans and tomatoes. Heat through. Serve on individual plates garnished with any of the following accompaniments: cheddar cheese, lettuce, avocado, and/or sour cream.

  • Mom’s Beef Stroganoff

    1 pound beef tenderloin or sirloin steak, — sliced 1/2″ thick
    2 tablespoons butter
    1/2 pound sliced mushrooms
    1/2 cup minced onion
    1 10 1/2 ounce — can beef broth
    2 tablespoons catsup
    1 clove minced garlic
    1 teaspoon salt
    3 tablespoons flour
    1 cup sour cream
    3 to 4 cups hot cooked noodles

    …..

    Cut meat across the grain into 1/2 inch strips, 1 1/2 inches long. Melt butter in large skillet. Add mushrooms and onion, cook until tender and remove from skillet. In same skillet brown meat. Reserve 1/3 cup beef broth and stir in remaining broth, catsup, garlic, and salt. Cover and simmer 15 minutes. Blend reserved broth and flour. Stir into meat mixture. Add mushrooms and onion. Heat to boiling stirring constantly 1 minute. Reduce heat and stir in sour cream. Serve over noodles.

  • Batter Fried Chicken

    Fritter Batter:
    1 cup milk
    1 egg
    4 tablespoons oil
    1 cup flour
    1 teaspoon baking powder
    1 teaspoon salt
    1/4 teaspoon pepper

    4 chicken breasts
    2 chicken bouillon cubes
    1/2 cup flour
    1 teaspoon celery salt
    1 teaspoon salt
    1/2 teaspoon pepper
    dash thyme

    …..

    Prepare fritter batter by combining milk, egg and oil. Beat thoroughly. Sift together and add the flour, baking powder, salt and pepper. Set batter aside. Debone and cube chicken. Place chicken pieces and bouillon cubes in a large saucepan and cover with water. Bring to a boil, cover, and simmer on low heat 20 minutes. Drain through a colander. Pat dry with paper towels. Mix flour, celery salt, salt, pepper and thyme. Coat chicken with flour. Dip pieces into fritter batter with tongs. Deep fry 5-7 minutes in 360 degree oil.

  • Angie’s Spinach and Artichoke Dip

    1 (14 ounce) can artichoke hearts, drained and chopped
    1 (9 ounce) package frozen spinach, thawed and squeezed to drain
    1 cup shredded mozzarella cheese
    1/2 cup parmesan cheese
    1 cup mayonnaise
    1 clove garlic, minced
    paprika
    diced roma tomato (optional)

    …..

    Combine all ingredients in a 1 quart casserole dish. Sprinkle with paprika. Bake at 325 degrees for 20-25 minutes, until bubbly. Top with diced tomatoes before serving.

  • Crock Pot Beef Stroganoff

    3 lb beef round steak, 1/2 inch thick
    1/2 cup flour
    2 teaspoons salt
    1/8 teaspoon pepper
    2 medium onions, chopped
    1/2 lb sliced button mushrooms
    1 (10 1/2 ounce) can beef broth
    1/4 cup water
    1 1/2 cups sour cream
    1/4 cup flour

    …..

    Trim all excess fat from steak and cut meat into 1/2 inch cubes. Combine 1/2 cup flour, salt, peper and dry mustard. Toss with steak and place mixture into crock pot. Top with onions and mushrooms. Add beef broth and water, cover and cook on low for 8-10 hours. Before serving, combine sour cream and 1/4 cup flour. Stir into crock pot. Serve stroganoff over rice or noodles.

  • Succotash

    1 pound boneless pork chops (or chicken breasts)
    1/2 teaspoon dry mustard
    1/4 teaspoon pepper
    2 tablespoons oil
    1/2 cup onion, chopped
    1/4 cup water
    1 cup frozen lima beans
    1 cup frozen corn
    1 tablespoon parsley (fresh)
    1/4 teaspoon salt

    …..

    Rub chops (or chicken) with dry mustard and pepper. Heat oil medium high and add pork chops and cook until brown on one side, turn meat and add onions Cook, stirring onions until chop is brown on other side. Add water. Cover and cook over low heat 20-30 minutes until chops are tender. Add beans, corn, parsley and salt. Increase heat to medium high. Cover and cook 5-10 minutes, until vegetables begin to brown.

  • Crock Pot Spinach and Artichoke Dip

    2 8 ounce pkgs cream cheese
    3/4 cup half and half
    1 T. minced onion
    1 clove minced garlic
    1/2 cup Parmesan cheese
    1 10 oz bag frozen spinach, thawed and well drained
    1 13 oz can quartered artichoke hearts, rinsed, drained and chopped
    2/3 cup Monterey Jack cheese, shredded (or mozzarella)
    …..
    Combine and cook in small crock pot on low for 2 hours.

  • Green Chile Corn Dip

    1 lb jack cheese, shredded
    1 cup parmesan cheese, grated
    1 cup mayonnaise
    1/2 cup creamed corn
    1/2 cup fresh or frozen corn kernels
    1 (4 ounce) can green chilies
    2 cloves garlic, minced
    1 tablespoon red pepper flakes
    1 tablespoon sun dried tomatoes, reconstituted and finely chopped (optional)

    …..

    Add all the ingredients to a small crock pot and mix thoroughly. Cover and cook about 1 hour. Makes enough dip for 15 people.

  • Crock Pot Artichoke Cheese Dip

    1 lb mozzarella cheese, shredded
    1 cup parmesan cheese, grated
    1 cup mayonnaise
    1 cup artichoke hearts, drained and chopped
    1 red pepper, seeded and finely chopped (or substitute one small jar pimentos)
    2 cloves garlic, minced

    …..

    Add all the ingredients to a small crock pot and mix thoroughly. Cover and cook about 1 hour. Makes enough dip for 15 people.

  • Blueberry Fluff

    1 large box red Jell-o or 2 small boxes red Jell-o
    Or Blueberry flavored Jell-o
    1 can crushed pineapple – drain & reserve the juice
    1 can blueberries – drain & reserve the juice
    (usually found on the top shelf of the fruit
    section in the grocery store)
    1 small container Cool Whip

    …..
    Follow the Jell-o directions on box for the hot water. Use the juice from
    the fruits for the cold water. If short, add water to make the directed
    amount of cold water. Add pineapple and blueberries. Refrigerate until
    set. With a whisk, stir Jell-o. Fold in Cool Whip. Enjoy!

  • Payday Bars

    1 (16) oz. jar dry roasted peanuts
    1 can sweetened condensed milk
    1/2 c butter
    1 bag peanut butter chips
    2 c. mini marshmallows
    …..
    Put 2/3 of jar of peanuts in a well buttered 9×13 pan. Melt the butter, chips, and milk. Stir in marshmallows. Do not let them melt. Spread on top of peanuts in pan. Top with remaining peanuts. Cool before cutting.

  • Cindy T’s German Chocolate Bars

    2/3 cup butter
    1 box german chocolate cake mix (pudding in the mix)
    1 cup chocolate chips
    1 can german chocolate frosting

    …..

    Mix together the butter and the german chocolate cake mix until crumbly. Put half of this mixture in the bottom of a 9×13 cake pan and bake for 5 minutes at 350. Take out and add a layer of chocolate chips and one can german chocolate frosting. Crumble remaining butter/cake mix mixture over the top and bake 20 minutes more.

  • Napa Salad

    2 (3 ounce) packages Ramen noodles (crush with a rolling pin while still in the bag)
    1 cup coarse chopped pecans
    1/2 cup sunflower seeds
    1 head Napa cabbage
    5 green onions, chopped, with tops
    Dressing:
    1 cup sugar
    1/2 cup vinegar
    1 teaspoon soy sauce
    1 cup vegetable oil

    …..

    Toast ramen noodles, pecans and sunflower seed on cookie sheet in a 300-350 degree oven. (Optional way would be to saute in margarine or butter). Remove bad leaves on cabbage. If you only want to use half of the cabbage, slice it long ways so that you will have green for second salad. Slice thin strips, slice the bigger ribs into smaller pieces. Combine dressing ingredients in a jar and shake. Store in refrigerator. When ready to serve salad, combine everything in bowl and pour dressing over and toss.

  • Artichokes (microwave preparation)

    Set one medium sized prepared artichoke upside down in a small glass bowl with 1/4 cup water, 1/2 teaspoon lemon juice and 1/2 teaspoon oil. Cover with plastic wrap and cook on high 6-7 minutes. Let stand covered 5 minutes after cooking. Serve with melted butter.

  • Barbecued Shrimp

    2 1/2 pounds unpeeled shrimp
    3/4 cup butter
    1/2 of an 8 ounce bottle Italian salad dressing
    3 tablespoons lemon juice
    2 tablespoons olive oil
    1 1/2 cloves minced garlic
    1/4 teaspoon Tabasco sauce
    1 1/2 tablespoons black pepper
    1/2 tablespoon Worcestershire sauce

    ….

    Wash shrimp and drain well. Melt butter in 3 quart casserole while preheating oven to 350 degrees. Add all other ingredients but shrimp to butter and mix well. Add shrimp. Bake, covered at 350 degrees for 35 to 45 minutes stirring occasionally so all shrimp cook evenly.

  • Italian Meatloaf

    3/4 cup minced onion
    1/2 cup minced celery
    1/2 cup minced button mushrooms
    1 Tablespoon oil
    1/4 teaspoon salt
    1 1/2 pounds ground beef
    1 egg
    10 ritz crackers, crushed
    1/2 cup Parmesan cheese
    3 Tablespoons milk
    1 teaspoon ‘garlic garlic’ seasoning
    1 teaspoon salt
    1/2 teaspoon pepper
    1/4 teaspoon onion powder
    1/2 teaspoon dried parsley flakes
    1 1/4 cup canned spaghetti sauce
    …..

    Heat 1 tablespoon oil in a skillet over high heat. Saute onions and celery until lightly browned. Add mushrooms and 1/4 teaspoon salt. Cook three minutes, stirring occasionally. Remove from heat and place in large mixing bowl. Add beef, egg, crackers, cheese, seasonings and 1/4 cup spaghetti sauce to mixing bowl and combine with vegetable mixture. Grease a shallow baking dish. Shape meat mixture into a meatloaf and place in baking dish. Bake at 350 degrees for 30-45 minutes (until cooked through). Top with remaining spaghetti sauce and bake 5 minutes more.

  • Barbecue Beef

    1 15 ounce can tomato sauce
    1/2 cup water
    1 cup chopped onion
    1/4 cup chopped green bell pepper
    2 tablespoons brown sugar, packed
    2 tablespoons Worcestershire sauce
    2 teaspoons dry mustard
    1 1/2 teaspoons salt
    1/4 teaspoon pepper
    a few drops bottled hot pepper sauce
    2 1/2 pounds chuck roast
    2 tablespoons flour
    1/4 cup water
    16 hamburger buns, split and buttered (if — used for sandwiches)

    …..

    Combine tomato sauce, 1/2 cup water, onion, green pepper, brown sugar, Worcestershire sauce, mustard, salt, pepper, and hot pepper sauce in Dutch oven. Trim surplus fat from pot roast. Place meat in Dutch oven and spoon tomato sauce mixture over it. Bake, covered in 325 degree oven for 4 hours. Lift meat from Dutch oven. Cool slightly and slice across the grain. Blend flour and 1/4 coup of the water. Stir into tomato sauce mixture. On range top, cook over medium heat, stirring constantly, until sauce thickens and is bubbly, about 5 minutes. Add meat; heat thoroughly, about 10 minutes. Serve in split buns if desired.

  • Banana Spice Cake

    2 1/2 cups sifted cake flour
    1 2/3 cups sugar
    1 1/4 teaspoons baking powder
    1 1/4 teaspoons baking soda
    1 teaspoon salt
    1 1/2 teaspoons cinnamon
    3/4 teaspoon nutmeg
    1/2 teaspoon ground cloves
    2/3 cup shortening
    2/3 cup buttermilk
    1 1/4 cups mashed bananas
    2 eggs

    Frosting:
    2 egg whites
    1 1/2 cups brown sugar
    5 tablespoons water
    1 dash salt
    1 teaspoon vanilla
    1 sliced banana
    2 squares sweetened baking chocolate
    1 teaspoon butter

    …..
    Grease and flour two 9″ cake pans. Sift together dry ingredients, sugar and spices. Add shortening, buttermilk, and bananas; mix to dampen. Beat 2 minutes with an electric mixer on low speed. Add eggs, beat 1 minute. Bake in prepared pans at 350 degrees for 40 minutes or until cake tests done with a toothpick. Cool cake completely on wire racks. To make frosting, combine egg whites, water, sugar and salt in a six cup double boiler and beat slightly to mix. Place over rapidly boiling water and beat for 7 minutes on high speed. Remover from heat and add vanilla–beat 1 to 2 minutes more. Frost cake, placing banana slices on top of the frosting between the layers. Melt the baking chocolate and butter together in the microwave on medium heat. Drizzle chocolate mixture over the top and down the sides of the cake for decoration.

  • Banana Nut Bread

    1/3 cup shortening (or oil)
    1/2 cup sugar
    2 eggs
    1 3/4 cups sifted all purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 cup mashed ripe bananas
    1/2 cup chopped walnuts

    …..

    Cream together shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts. Pour into well-greased 9 1/2x5x3 inch loaf pan. Bake at 350 degrees for 40 to 45 minutes or until done. Remove from pan; cool on rack.

  • Baker’s Dough (non edible)

    4 cups flour
    1 cup salt
    1 1/2 cups water

    …..

    Mix all the ingredients together with your hands. If too stiff, slowly add more water. Dough should be pliable, but not sticky. Knead for 5 minutes. Form decorations and bake at 350 degrees for 1 hour, or until hard. Test by inserting toothpicks in thickest part of piece. If dough is hard, piece is done. Cook, paint or decorate, and seal with a clear fixative to prevent softening. Note: Do not double or halve recipe–use within 4 hours.

  • Baked Pineapple

    1/2 cup butter
    1/2 to 3/4 cup sugar
    3 eggs — beaten
    1 20 ounce can crushed pineapple
    4 slices white bread — cubed
    dash salt

    …..
    Cream butter and sugar.� Add eggs and mix well.� Add remaining ingredients, including juice from pineapple, and mix well.� Turn into a greased 8-inch square casserole dish.� Bake at 350 degrees for 50 minutes.

  • Awesome Pie

    1 chocolate crumb crust (8″ pastry shell)
    1/2 cup chunky peanut butter
    3/4 cup powdered sugar
    1/2 cup sugar
    1/4 cup cornstarch
    1/3 cup cocoa
    1/4 teaspoon salt
    2 cups non-dairy creamer
    3 egg yolks — slightly beaten
    2 tablespoons margarine
    1 teaspoon vanilla
    3 egg whites
    1/4 teaspoon cream of tartar
    3/8 c. sugar

    …..

    Mix peanut butter and powdered sugar until crumbly. Set aside 2 tablespoons of this mixture and spread the rest on the bottom of the pastry shell. Mix sugar, cornstarch, cocoa, salt and 1/2 cup creamer until smooth. Stir in remaining creamer. Microwave this creamer mixture on high 5-8 minutes, or until thickened. Stir mixture occasionally last half of cooking. Beat a little of the hot mixture into egg yolks, then add egg yolk mixture to remaining hot mixture. Microwave on high 1 1/2 to 2 minutes until thickened, stirring occasionally. Blend in butter and vanilla. Pour over crumbs in pastry shell. Beat egg whites and cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Spread over filling, sealing around rim of pie. Sprinkle reserved crumbs on top. Microwave on medium for 3 to 4 minutes or until set.

  • At-A-Glance Rice Yields

    For 1 cup cooked rice:
    1/3 cup rice
    2/3 cup water
    1/4 teaspoon salt
    For 1 1/2 cups cooked rice:
    1/2 cup rice
    1 cup water
    1/2 teaspoon salt
    For 2 cups cooked rice:
    2/3 cup rice
    1 1/3 cups water
    1/2 teaspoon salt

    For 3 cups cooked rice:
    1 cup rice
    2 cups water
    1 teaspoon salt

    For 4 cups cooked rice:
    1 1/3 cups rice
    2 2/3 cups water
    1 teaspoon salt

    …..

    Heat rice, water and salt to boiling, stirring once or twice. Reduce heat to simmer; cover pan tightly and cook 14 minutes. (Do not lift cover or stir.) Remove pan of cooked rice from heat. Fluff rice lightly with fork; cover and let steam 5 to 10 minutes.

  • Apple Dumplings With Caramel Syrup

    2 cups flour
    2/3 cup milk
    4 tablespoons sugar
    1 teaspoon salt
    3 teaspoons baking powder
    1/2 cup shortening
    1 egg — beaten
    8 baking apples — (Jonathan)
    4 tablespoons butter — divided
    1/2 cup sugar
    1 teaspoon cinnamon

    Caramel Syrup:
    1 cup brown sugar
    1/2 cup white sugar
    2 tablespoons cornstarch
    2 tablespoons butter
    1 pinch salt
    1 1/2 cups hot water
    1 teaspoon vanilla

    …..

    Sift flour, baking powder, salt and sugar. Blend in shortening. Combine egg and milk and add all at once. Stir until moist. Divide into 8 equal parts and roll each part out into a circle. Peel and core the 8 apples. Place them, core holes up, on center of pastry circles. Dot each apple hole with 1/2 tablespoon butter. Mix the 1/2 cup sugar and 1 teaspoon cinnamon. Pour the cinnamon/sugar mixture into the core of each apple, distributing evenly. Bring the pastry edges up to cover apples and pinch to secure. Make caramel syrup by combining brown sugar, 1/2 cup white sugar, cornstarch, 2 tablespoons butter, salt and water in a medium saucepan. Bring to a boil, and boil 1 minute stirring constantly. Remove from heat and stir in vanilla. Set syrup aside. Next, place the apple dumplings in a deep, greased 13×9 pan and top with 1/2 batch caramel syrup. Bake at 425 degrees for 10 minutes. Reduce temperature to 350 degrees and continue baking for 40 minutes , until apples are tender, basting several times with remaining syrup.

  • Angel Sugar Cookies

    1 cup shortening
    1 cup granulated sugar
    1/2 cup brown sugar
    1 egg
    1 teaspoon vanilla
    2 cups flour, sifted
    1 teaspoon baking soda
    1 teaspoon cream of tartar
    1 teaspoon salt

    …..

    Sift dry ingredients together and set aside. Cream the sugars, shortening, egg and vanilla together, until light and fluffy. Add the dry ingredients and work in good. Makes a stiff dough. Roll into balls the size of walnuts and roll in sugar. Place wide apart on greased cookie sheet. Bake at 375 degrees, maybe 10 minutes. Watch them and when they just begin to turn tan around the edges, take them out of the oven and leave on cookie sheet until they harden. They puff up when cooking, then fall.

  • All American Flag Dessert

    4 cups boiling water — divided
    2 (4 serving size) packages Berry Blue Jell-o
    2 (4 serving size) packages red Jell-o
    3 cups cold water
    1 (4 serving size) package lemon Jell-o
    8 ounces Cool Whip light
    ……
    Stir 1 1/2 cups boiling water each into Berry Blue and red gelatin in separate bowls at least 2 minutes until dissolved. Stir 1 1/2 cups cold water into each bowl. Spray 13X9 inch pan with no-stick cooking spray; place on cookie sheet. Pour Berry blue gelatin into pan. Refrigerate 45 minutes until set but not firm (gelatin should stick to finger when touched and should mound). Refrigerate red gelatin in bowl 45 minutes. Meanwhile stir remaining 1 cup boiling water into lemon gelatin in bowl at least 2 minutes until dissolved. Refrigerate 25 minutes or until slightly thickened (consistency of unbeaten egg whites), stirring occasionally. Stir in whipped topping with wire whisk. Gently spread over Berry Blue gelatin in pan. Refrigerate 10 minutes or until set but not firm. Gently spoon thickened red gelatin over gelatin mixture in pan. Refrigerate 4 hours or overnight until firm. Decorate with additional whipped topping and fruit (such as blueberries and strawberries) to resemble a flag.

  • Tuna Casserole

    1 can tuna, drained
    1/2 cup mayonnaise or miracle whip
    1/2 cup milk
    1 can cream of mushroom soup
    1/8 teaspoon dry mustard
    1 cup velveeta cheese, cubed
    1 cup uncooked pasta (macaroni, shells, rotini, egg noodles)
    1/2 cup crushed saltine crackers

    …….
    Heat oven to 350 degrees. Cook pasta in boiling salted water according to package directions. Drain and set aside. In a 1 1/2 quart ovenproof dish mix together milk, mayo, soup and dry mustard until smooth. Add velveeta, cooked pasta and tuna, folding to combine. Cover and bake 25 minutes. Remove from oven and sprinkle with crushed saltine crackers. Bake uncovered 5 minutes more.