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Norma Dalton Really,
really good basic beef stew with no frills. 1/2 cup flour 2 pounds beef brisket/stew, cut into
bite-size pieces 4 cups potatoes, raw, cut up 4 cups carrots, raw, cut up 2 cups celery, raw, cut up 2 cups onions, raw, cut up 2 15-oz. cans tomato sauce, chunky,
Italian-flavored 1 imp. Tbl. garlic powder 1 Tbl. canola oil 1 tsp. salt 1 Tbl. Mrs. Dash Combine flour and seasonings in large
bowl. Add meat, cover, and shake until meat is well-coated by the flour.
Discard extra flour. Layer meat, potatoes, carrots, onion, celery, and
tomato sauce in large Dutch oven coated with cooking spray. Bake at 350
degrees for approximately 2 hours or until all vegetables are tender; stir
occasionally. Stores well. Excellent with rolls or biscuits. ****************** Frosting for Rocky Mountain Cake Norma Dalton 1/2 cup butter 2 & 1/2 Tbl. flour 1/2 tsp. salt 1/2 cup milk 1/2 cup brown sugar, firmly packed 2 cups powdered sugar, sifted 1 tsp. vanilla 1 cup black walnuts, chopped In saucepan, blend 1/2 cup butter with 2
& 1/2 Tbl. flour and 1/2 tsp. salt. Cook 1 minute. DO NOT BROWN. Add
1/2 cup milk; cook until thick. While hot, add 1/2 cup brown sugar, firmly
packed, beat well. Add 2 cups confectioners sugar (powdered sugar),
sifted; beat until thick and creamy. Add 1 tsp. vanilla and 1 cup chopped
black walnuts. Spread over sides and top of cooled cake. This icing will
freeze. (From the file of Leora Shellman.) ****************** Peggy Speth 1 lb. butter 2 & 1/2 cups sugar 4 Tbl. Karo syrup 1 cup water Cook together, stirring constantly to 285
degrees on a candy thermometer. Pour onto greased cookie sheet. Top with
1/2 to 3/4 pounds chocolate and chopped nuts. ****************** Peggy Speth 2 lbs. chocolate 4 cups peanut butter 1 lb. melted butter 3 lbs. powdered sugar Grease large pan with butter. Melt 1 lb.
chocolate in oven and spread evenly in buttered pan. Set in refrigerator
to cool. Knead butter and peanut butter and powdered sugar with hands.
Press on top of cooled chocolate. Melt remaining chocolate and pour over
top. ****************** Peggy Speth 3/4 cup white sugar 1/2 cup Karo syrup 1 cube butter 3/4 cup brown sugar 1/4 cup water 1/8 tsp. cream of tartar Boil all ingredients to soft ball stage.
DO NOT STIR. Remove from heat and add 1/4 tsp. soda and stir well. Pour
over popped corn (two or three poppers). ****************** Peggy Speth 3 cups sugar 1 cup + 2 Tbl. Karo syrup 1 cup water Stir until dissolved. Put lid on pan and
cook until liquid is clear (only a few minutes). Wipe side of pan with a
wet pastry brush to remove crystals. Cook to 232 degrees then put in raw
peanuts. Cook slowly, stirring occasionally. Have ready in a dish, 1/2
tsp. salt, 1 tsp. soda, 1 tsp. vanilla, and 1/4 cube butter. Cook almost
to 300 degrees then set off stove. Stir in butter, etc., until melted.
Pour onto greased cookie sheets. When cool enough to touch (just barely)
turn over and pull out with forks. ****************** Julie Calderwood Group 1: 2 cups pretzels, mashed to medium texture 3/4 cup melted butter or margarine 3 Tbl. sugar Group 2: 1 (8 oz.) cream cheese 1 small can crushed pineapple, drained 1 cup sugar 1 (9 oz.) Cool Whip Syrup: 2 small pkgs. raspberry Jell-O 2 cups boiling water 2 small (10 oz.) pkg. frozen raspberries,
thawed (but not drained) Mix Group 1 ingredients for crust; spread
into 9 x 13 inch pan and bake at 400 degrees for 5 minutes. Cool. Mix
Group 2 ingredients (mix cream cheese and sugar, add pineapple and fold in
Cool Whip); spread on cooled crust. After syrup has cooled and begun to
thicken, pour over top of second mixture. Put in refrigerator and let set
for a couple of hours. Serves 8 to 10. ****************** Julie Calderwood Whole chilies (24 oz.) 8 oz. Monterey Jack cheese, grated 1/4 cup butter, melted and cooled 8 oz. cheddar cheese, grated 6 eggs In a buttered casserole dish, layer half
of the chilies. Cover with cheeses. Cover cheese with another layer of
green chilies. Separate 6 eggs and beat the whites until stiff. Beat the
yolks lightly; to yolks add the cooled butter. Whip together until light
yellow, then fold into whites. Pour over all and bake for 30 minutes at
350 degrees. Serve warm. May serve with the following sauce, but is good
by itself, too. ****************** Julie Calderwood 1 to 1 & 1/2 lbs. pork, cut-up 1 qt. tomatoes (or 2 & 1/2 can);
mashed lightly 1 (12-oz.)can chopped green chilies 2 mashed garlic cloves 1 & 1/2 Tbl. flour Heat about 2 Tbl. bacon grease or oil in
skillet. Mash garlic and drop in oil. Add meat. Cook until the meat turns
white or loses its pink color. Sprinkle meat with flour and stir. Add
tomatoes and chilies. Simmer for 30 minutes. Serve on top of the chile
rellenos. Yummy!!! ****************** Anonymous This is a secret family recipe and the
submitter requested anonymity to avoid getting in trouble with the
relatives. 3 cups cooked, mashed sweet potatoes 1/2 cup sugar 1/3 cup softened margarine 2 beaten eggs 1 teaspoon vanilla 1/3 cup milk Topping: 1/3 cup margarine 1/2 cup self-rising flour 1/2 cup light brown sugar 1 cup chopped nuts (pecans) Stir sugar, margarine, eggs, vanilla, and
milk into mashed sweet potatoes. Place in large greased casserole dish.
For topping in a separate bowl, cut margarine into flour, mix in brown
sugar and nuts. Sprinkle topping over sweet potatoes. Bake for 25 minutes
at 350 degrees. ****************** Donna Messervy 1 pkg. dried beef 1 can cream of mushroom or cream of
chicken soup 4-6 chicken breasts or 8 boneless breasts 1 (8-oz. carton) sour cream 8 pieces bacon Line bottom of dish with dried beef. Wrap
chicken breasts with bacon and place on beef. Mix 8 oz. sour cream with
one can of soup and pour over chicken. Cover with foil. Bake at 300
degrees for 3 hours. ****************** Donna Messervy 3 cups brown sugar 6 cups oatmeal 3 cups flour 3 cups margarine 1 Tbl. baking soda Put ingredients into a huge bowl, then
work off all your tensions mashing, kneading, squeezing, etc. The more you
mash, squeeze and knead, the better! Form into balls and place on
ungreased cookie sheet. Butter bottom of small glass and dip in granulated
sugar and mash the balls flat. You will need to butter the glass only a
few times, but dip in sugar for each ball. Bake at 350 degrees for 10-12
minutes. Makes a lot! ****************** Donna Messervy 3 English muffins, split 2 Tbl. butter or margarine, softened 1 lb. pork sausage 1 (4-oz.) can chopped green chilies 3 cups shredded cheddar cheese 1 & 1/2 cups sour cream 12 eggs, beaten Spread cut side of each English muffin
with 1 tsp. butter and place in a lightly greased 13x9x2 inch baking dish,
buttered side down Cook sausage in a skillet until browned, stirring to
crumble; drain. Layer half of sausage, chilies, and cheese over muffins.
Combine sour cream and eggs; pour over casserole. Repeat layers with
sausage, chilies and cheese; cover and refrigerate 8 hours. Remove from
refrigerator, let stand 30 minutes. Bake uncovered at 350 degrees for 35
to 40 minutes. Yield: 10-12 servings. ****************** Donna Messervy 1 cup Eagle brand milk 1/2 cup lemon or lime juice 2 cups blueberries 1 cup ground pecans or pecan chips 1 large Cool Whip 1 baked pie crust or graham pie crust Mix. milk and lemon/lime juice. Lightly
cook blueberries in water, drain. Mix Cool Whip, pecans, blueberries and
juice mixture well. Pour in pie shell and refrigerate. Will keep 3-4 days. ****************** Aunt Edna's Five-Flavor Pound Cake Donna Messervy 2 sticks butter 1/2 cup Crisco 3 cups sugar 5 eggs (well beaten) 1 cup milk 1 tsp. each of coconut, rum, butter,
lemon, and vanilla flavorings 1 tsp. baking powder 3 cups plain flour Glaze: 1 cup sugar 1/2 cup water 1 tsp. each coconut, rum, butter, lemon
and vanilla flavorings Cream butter, Crisco, and sugar until
light and fluffy. add well-beaten eggs and blend. Combine flour and baking
powder; add to cream mixture adding alternately with milk. Stir in
extracts, spoon into a 10" tube pan which has been greased and
floured. Bake at 325 degrees for 1 & 1/2 hours. Cool in pan for 10
minutes. Pour glaze over cake. For glaze, mix ingredients and bring to a
boil, spoon over cake. ****************** Donna Messervy 4-5 cups diced turkey or chicken 2 cans cream of mushroom or chicken soup 1 (4-oz.) can diced green chilies 1 (7-oz.) can green or red chile salsa
(taco sauce) 1/3 cup sliced green onions 3/4 tsp. ground cumin Combine above ingredients in bowl; set
aside. 8 corn tortillas, cut in strips 2 cups Monterey Jack cheese, shredded 2 cups cheddar cheese, shredded In 3-qt. shallow dish (9x13 works well)
layer: 1) 1/2 of tortilla strips 2) 1/2 turkey mixture 3) Monterey Jack cheese 4) 2nd half tortilla strips 5) 2nd half of turkey mixture 6) All of cheddar cheese on top Bake uncovered 30-45 minutes at 350
degrees. Great to freeze or hold 24 hours in refrigerator. ****************** Donna Messervy 3 (8-oz.) pkgs. cream cheese 1 (8-oz.) sour cream 3/4 cup sugar 1 tsp. vanilla 3 eggs Butter and flour 9" springform pan.
Soften cream cheese with sugar. Mix eggs, sour cream, vanilla and add to
cream cheese. Beat until very smooth. Put mixture in pan. Wrap spring form
pan with foil. Place in second pan filled with 2 inches of water. Bake at
350 degrees for 55 to 60 minutes. ****************** Sweet Potato Casserole Donna Messervy 3 cups sweet potatoes 1 cup sugar 3 eggs 1 tsp. vanilla 1/2 cup butter 1/3 cup milk Topping: 1 cup light brown sugar 1 cup chopped nuts 1/3 cup flour 1/3 cup butter Mix potatoes, sugar, eggs, vanilla,
butter, and milk and fold into greased casserole. Prepare topping and
spread over casserole. Bake at 350 degrees for 25 to 30 minutes. ****************** Donna Messervy 1 can cream-style corn 1 stick butter 1 cup sour cream 1 can whole kernel corn, drained 1 egg 1 box Jiffy Corn Muffin Mix Mix all ingredients well. Bake in greased
9x13-inch pan at 350 degrees for 45 minutes. ****************** Leah Tidwell 1 large pkg. strawberry Jell-O 1 small pkg. Knox gelatin (unflavored) 1 can whole cranberry sauce 1 small package frozen strawberries 1 can crushed pineapple Mix Jell-O and Knox gelatin together in a
large bowl. Pour in 3 cups boiling water and stir well. In blender - mix
cranberries and strawberries and about 1 cup of Jell-O mixture. Blend
together for just a few seconds making sure everything is crushed up. Pour
this mixture into the remaining Jell-O and add crushed pineapple and stir
well to make sure all ingredients are mixed well. Pour into an 11 x 13
glass pan. Refrigerate overnight. Serve with a dollop of sour cream on
top. ****************** Leah Tidwell 2 cups cooked cubed chicken or turkey 2 cups diced zucchini 1 medium onion, chopped 1 pkg. Stove Top Stuffing 1/2 c. melted butter or margarine
1 can cream of mushroom soup 1 c. sour cream (light if desired) 1/2 c. chicken broth 1/2 c. Miracle whip (not mayonnaise) Mix all ingredients in a large bowl. Put
into an 11 x 13 greased baking dish. Bake in preheated 350 degree oven for
30 to 35 minutes. ****************** Leah Tidwell 1 & 1/2 c. sugar 3/4 c. evaporated milk 1/3 c. butter or margarine 28 Kraft caramels 1 c. chopped pecans (optional) Cook sugar, milk and butter to soft ball
stage. Remove from heat and add caramels. Stir until melted and blended.
Add pecans if desired. Pour into a buttered pan. Cut into squares when
cool. Easy and delicious. ****************** Leah Tidwell 1 (46 oz.) can tomato juice 1 c. catsup 1/3 tsp. Worcestershire sauce 3 T. sugar 1/3 tsp. garlic powder 2 cans tiny cocktail shrimp 1 T. horseradish 1 c. celery, finely chopped Mix all ingredients except shrimp and
celery, and stir well. Chill. Stir before serving in small cups. ****************** Leah Tidwell 12 oz. Rigatoni pasta - cooked 1/2 c. parmesan cheese 1/2 c. chopped green pepper 2 cloves minced garlic 2 c. shredded mozzarella cheese 1 pkg. (3.5 oz.) pepperoni, chopped 1/2 c. chopped onion 1/4 c. fresh basil, chopped, or 2 tsp.
dried 1 (28 oz.) jar Ragu sauce Layer half of noodles, then other
ingredients in a 9 x 12 pan. Repeat layers, ending with cheeses. Bake
uncovered 25 - 30 min. at 375. Serves 8. 294 calories, 15 gr. fat. ****************** Leah Tidwell 1 lb. ground beef 2 packets ranch dressing mix 1 c. chopped onion 2 packets taco seasoning Brown beef, onions and seasonings. Add the
following ingredients (all are 16 oz cans and are undrained.) Black beans Diced tomatoes w/green chilies 2 cans white or yellow corn Kidney beans or chili hot beans Tomato wedges 2 cups water Simmer all for 2 hours, stirring to keep from sticking. It will be thick. Serve with grated cheese, sour cream, chopped green onions, avocados and tortilla chips as desired.
******************
Mother's Old Fashioned Apple Pie Elaine Jordan Pastry for 9-inch, double crust pie 1 & 1/2 cups sugar 1/3 cup flour 1 tsp. cinnamon 1/4 cup water (optional) 4 to 5 cups peeled, sliced, tart apples 1 Tbl. butter or margarine 1 Tbl. milk 1/2 tsp. sugar Preheat oven to 350 degrees. Prepare
pastry; roll out half and line a 9-inch Redi-Pan Deep Dish Pie Pan.
Combine sugar, flour and cinnamon in medium-sized bowl; stir in water
(omit water if apples are very moist). Add apples; mix to coat thoroughly.
Pour into pastry-lined pan; sprinkle with flour and dot with butter. Roll
out second half of pastry for top crust; cut design in center to allow
steam to escape. Place on pie, pressing around edge to seal. Brush pastry
with milk and sprinkle with sugar. Bake 45 to 60 minutes or until crust is
browned, Makes 6 to 8 servings.
****************** Leah Tidwell 1 & 1/2 c. hot water 1 & 1/2 T. corn-starch 2 T. Lemon juice 1/4 c. sugar 1 & 1/2 T. butter Grated rind of 1/4 lemon Combine cornstarch and sugar. Add hot
water slowly, stirring constantly. Add grated lemon rind. Cook or hot
water, stirring constantly, until mixture thickens. Add lemon juice and
butter. Serve over steamed pudding.
****************** Elaine Jordan Wash and peel. Separate flowerettes and
stem and cut. Add a little water. Sprinkle with chicken broth powder. Add
slivered almonds and boil, covered on low heat just till tender.
M-m-m-m-m, good.
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Leah Tidwell 1 gallon jar sour pickles 5 tsp. celery seed 5 cloves garlic, whole 5 lb. sugar 5 tsp. whole cloves 5 tsp. mustard seed Drain and slice pickles (use food
processor ). Combine spices in a cheesecloth bag. Combine ingredients in a
large plastic or glass bowl. Cover and let stand at room temperature for
two or three days, stirring occasionally. Remove cloth bag and garlic
cloves. I usually store in the original pickle jar, and fill a small jar
as needed for use, but you can put into smaller jars. Do not cook them.
These are the best sweet pickles I have ever had. ****************** Norma Dalton I remember a truly rich cake which Mom
didn't make often enough! 2 cups flour, sifted 1 & 1/2 cups sugar 1 Tbl. baking powder 1 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. allspice 1/2 tsp. ground cloves 2 Tbl. caraway seeds 1/2 cup salad oil 3/4 cup water 1/2 tsp. cream of tartar 7 each eggs, separated (Invert pan to cool end.) Sift flour,
sugar, baking powder, salt, and spices together, repeating several times.
Combine egg yolks, caraway seeds, oil, and water in large bowl. Add dry
ingredients. Beat about 1/2 minute at low speed. Add cream of tartar to
egg whites, beat until stiff peaks form. Gradually pour egg yolk mixture
over beaten whites. Gently fold. Pour into ungreased 10" tube pan.
Bake in slow oven (325 degrees) for 55 minutes, then at 350 degrees for 10
to 15 minutes longer. NOTE: Do not take shortcuts with this recipe! (From
the file of Leora Shellman.)
****************** Leah Tidwell 2 lbs. mild sausage 1 large green pepper, chopped 1 can water chestnuts, chopped 1 box Lipton dry noodle soup (2 packets) 4 & 1/2 c. water 4 or 5 green onions and tops, chopped 1 whole stock celery with leaves, chopped 1 can mushrooms stems and pieces if
desired 1 pkg. long grain & wild rice mix Fry sausage, crumble and drain. Cook
noodle soups and rice mix with water for about 20 min. Combine all
ingredients in a 9 x 13 baking dish. Cover with foil. Bake 1 hour. ****************** Turkey with Tomatoes & Mozzarella Leah Tidwell 4 Turkey breast tenderloins (about 1 lb.) 1 shallot, or some onion, chopped 4 thin tomato slices 1/2 c. shredded mozzarella cheese (2 oz.) 1/4 tsp. salt 1 clove garlic, minced 1 T. fresh basil, dices, or 1 tsp dried Fresh basil leaves for garnish if desired Rinse turkey and pat dry. Sprinkle with
salt. Spray skillet with non stick spray. Cook turkey with shallot or
onion and garlic in skillet over medium heat - 3 to 4 min. on each side.
Place a tomato slice on each steak in skillet. Sprinkle basil and cheese
over tomatoes. Cover skillet and heat for 2 min, or until cheese melts.
Garnish with fresh basil if desired. This is a very pretty dish, and if
you use no fat cheese has only 4 grams of fat. ****************** Leah Tidwell 1 box Duncan Hines Butter Recipe cake mix 4 eggs 1/2 cup oil 1 -11 oz. can mandarin oranges Mix all ingredients and beat well. Pour
into greased 9"x 13"pan. Bake at 350 degrees until done (about
30 min.). When cool spread with the following topping: Topping: 8 oz. container Cool Whip 1 large can crushed pineapple (with juice) 1 box instant vanilla pudding mix (4
serving) Mix pineapple with dry pudding mix. Fold
in cool whip. Spread over cooled cake and place in the refrigerator. This
is very moist and good. I got the recipe years ago from Pat Goss. ****************** Leah Tidwell 1 c. raw shredded carrots 1 c. raw shredded potatoes 1 c. sugar 1 c. flour 1 tsp. baking soda 1 c. raisins 1 tsp. cinnamon 1 tsp. nutmeg 3/4 tsp. salt 1/2 c. melted shortening Sift flour, measure, and sift with spices,
salt and baking soda. Add raisons. Combine carrots, potatoes, shortening
and sugar. Add dry ingredients and raisons. Mix thoroughly. Fill
well-oiled 1 pound cans 2/3 full. Steam 2 1/2 hours. Serve hot with any
desired pudding sauce. 6 servings- The Household Searchlight. To serve
reheat and serve with hot lemon sauce. ****************** Leah Tidwell 1 1/2 c. chopped onion 6 oz. mushrooms, coarsely chopped 2 large stalks broccoli, chopped (about 2
cups) 16 oz. (2 cups) low-fat cottage cheese 1/4 c. chopped fresh parsley or 1 T. dried
parsley flakes 8 oz. lasagna noodles, cooked and drained 2 tsp. minced garlic (2 lg. cloves) 1 T. butter or margarine 1/2 lb. spinach, washed and chopped 3 T. grated Parmesan 2 c. shredded mozzarella cheese 2 eggs Salt and pepper as desired 1 large jar Ragu or any prepared spaghetti
sauce. (I use chunky vegetable type.) In a large skillet saute onion, garlic and
mushrooms in butter until almost done. Add remaining vegetables and
seasonings. Reduce heat, cover and simmer for about 5 min until broccoli
is tender-crisp. Combine cottage cheese, Parmesan, parsley, eggs and
pepper and salt. In 13x9 x2"pan spread a little sauce on bottom.
Layer as follows: Half the noodles on the bottom, half the cheese mixture
on the noodles, then half of th vegetable mixture, half of the remaining
sauce, and half the mozzarella cheese. Repeat with remaining ingredients.
Sprinkle the top with extra parmesan, if desired. Bake at 375 degrees, for
30 min. Let stand and cool for 10 min. before serving. This makes a huge
pan full. I often bake it in two 8"x 12" pans and freeze one for
later. ****************** Leah Tidwell 2 T. butter or margarine 2 T. flour 2 c. low-fat or skim milk Salt and pepper to taste 1/2 lb. keilbasa (Polish Sausage, sliced
thin.) 4 large potatoes, peeled and sliced thin 1 large onion, sliced thin 1/2 lb. green cabbage, shredded, (about 2
cups) or more if desired In a medium sauce pan melt butter and stir
in flour. Cook, stirring, for 1 minute. Gradually add the milk, stirring
to eliminate lumps. Cook over moderate heat , stirring, until it begins to
thicken. It will be thin. Add salt and pepper if desired. Set aside. Grease a 2 1/2 to 3 qt. casserole. Spread
one-third of the potato slices on the bottom, followed by one half the
onion slices, one-half the cabbage, and one half the keilbasa. Add
one-third of the sauce. Repeat with another third of the potato slices,
the rest of the cabbage, onion and sausage, and another third of the
sauce. Top with the remaining potato slices and the remaining sauce. Cover the casserole and bake it in a 350
degree oven for 1 hour 15 min or until the potatoes are tender. If desired
(and if there is enough liquid in the casserole, remove the cover for the
last 15 min of baking time. This makes a large casserole. I often skip
all the layering and just mix the veggies and sausage together and pour
all of the sauce over the top. It is lots easier, and doesn't make much
difference in the finished product. This is a delicious one dish dinner,
and even if your kids are picky they probably won't even notice the
cabbage. ****************** Jean Dennis 3 eggs, well beaten 3 cups milk 1 cup sugar 1 tsp. vanilla 1 cup cooked rice 4 Tbl. butter, melted Nutmeg to sprinkle on top Cook 30 minutes at 325 degrees, then turn
up to 350 degrees and cook another 30 minutes. Excellent and soft. ****************** Jean Dennis 1 qt. chopped apples (raw) 2 cups flour 2 eggs, beaten 1 stick oleo 2 cups sugar 2 tsp. soda 1 tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg 1/2 cup raisins 1/2 cup nuts (black walnuts) Cream butter, sugar and eggs together.
Sift all dry ingredients together, add to butter mixture, with apples
last. Add nuts and raisins. Bake in slow oven, 325 degrees, for 50
minutes. (Use 7 by 14 inch baking dish.) Best served warm and even better
with vanilla ice cream on top. Delicious. Serves 12. ****************** Jean Dennis Meatballs: 1 lb. ground beef 1/2 cup dry bread crumbs 1/4 cup milk 2 Tbl. finely chopped onion 1 tsp. salt 1/2 tsp. Worcestershire sauce 1 eggs Cook all of the above ingredients until
brown and remove all grease. Then add: 1/2 cup firmly packed brown sugar 1 Tbl. cornstarch 1 (13 & 1/4 oz.) can pineapple chunks 1/3 cup vinegar 1 Tbl. soy sauce 1 small green pepper, coarsely chopped After ingredients are added, form
meatballs and serve with remaining sauce. ****************** Julie Calderwood 1 & 1/2 cups soy sauce 2 crushed garlic cloves 1/2 cup honey 1/2 cup orange juice Marinade meat. Is good on any kind of
meat.
****************** Jean Dennis 8-10 med. potatoes, peeled & cut in
chunks 1 (8 oz.) pkg. cream cheese, softened 1 (8 oz.) carton sour cream Salt & pepper to taste Dash of paprika Preheat oven to 325 degrees. Grease a
casserole dish at least 2 quarts in size. Boil potatoes until tender;
drain. With electric mixer, beat together cream cheese and sour cream at
medium speed until well blended. Add hot potatoes gradually, beating
constantly until light and fluffy. Place in baking dish. Dot with
butter and sprinkle with paprika. Bake for 25 minutes. Makes 6 to 8
servings. ****************** Jean Dennis 1 dozen tortillas, cut into pieces 5 chicken breasts, cooked and cubed 1 can cream of mushroom soup 1 can cream of chicken soup 1 lb. sharp cheddar cheese, grated 1 can evaporated milk 1 can Old El Paso jalapeno relish (hot or
mild) 1 large onion, chopped Combine soups, milk and relish. Grease a
2-quart casserole dish. Put 2 tablespoons chicken broth (made from boiling
chicken) in bottom of dish. Make a layer of tortillas, chicken, liquids,
onion and cheese. Repeat again, topping with cheese. Refrigerate for 24
hours before baking. Bake at 325 degrees for 1 & 1/2 hours. Serves 8
generously. ****************** Jean Dennis 1/3 cup shortening 2 lbs. diced lean beef 1 cup onions, chopped 1 cup celery, chopped 2 Tbl. vinegar 1 cup meat stock or 1 cup water and a
bouillon cube 1 Tbl. lemon juice 2 Tbl. brown sugar 1 Tbl. salt 1 Tbl. Worcestershire sauce 1 cup catsup or chili sauce Melt fat in heavy skillet and brown meat,
onions and celery. Stir in remaining ingredients; cover and cook slowly
over low heat or in slow oven (325 degrees) until meat is tender. Serve on
buns or rice. ****************** Jean Dennis 2 cups crabmeat 1 cup mayonnaise 1 cup milk 1 cup Pepperidge Farm dressing 4 hard-boiled eggs, chopped 1 tsp. Worcestershire sauce Add a little red pepper and lemon juice,
no salt. Mix all together and put in greased (with butter) baking dish.
Top with crumbs and dot with butter. Bake 30 minutes at 350 degrees.
Serves 4. Also found good with fish fillets and tuna. ****************** Jean Dennis Boil 6 medium potatoes until tender; peel
and grate. Mix 1 pint sour cream and 10 ounces sharp cheddar cheese,
grated. 1 bunch green onions, chopped Salt and pepper to taste 3 Tbl. milk Combine with grated potatoes and bake in
buttered 9 x 13 inch pan. Mix 2 tablespoons butter with 1/3 cup bread
crumbs. Sprinkle over top. (Poppy seed or sesame seeds may be sprinkled on
top at last.) Bake at 300 degrees for 50 minutes. Serves 8-10. ****************** Jean Dennis 1/2 cup (2 oz.) grated parmesan cheese 1/4 cup flour 1 tsp. paprika 1/2 tsp. salt Dash pepper 2 & 1/2 to 3 lbs. broiler-fryer, cut
up 1 egg, slightly beaten 1 Tbl. milk 1/4 cup Parkay squeeze margarine (I use
melted margarine) Combine cheese, flour and seasonings. Dip
chicken in combined egg and milk; coat with cheese mixture. Place in 11
& 3/4 by 7 & 1/2 inch baking dish. Pour margarine over chicken;
bake at 350 degrees for 1 hour. Makes 3 to 4 servings. ****************** Jean Dennis 1 box Duncan Hines butter cake mix 1 cup sour cream 1/2 cup black walnuts 1/2 cup sugar 4 eggs Mix the above ingredients 4 minutes and
add 1 teaspoon of vanilla. In a separate bowl, mix the following: 5 Tbl. light brown sugar 1 Tbl. cinnamon Grease bundt or tube pan; pour half of the
batter in it, then spread half of the sugar mixture over it. Cut into the
batter with knife. Add the remaining batter; sprinkle the remaining sugar
over it and cut in with knife. Bake at 325 degrees for 1 hour 15 minutes.
Glaze with 1/2 cup powdered sugar and 1 tablespoon sweet milk. Delicious! ****************** Jean Dennis Boil and peel potatoes or use canned whole
potatoes; heat in hot water. Mash with potato masher, adding a small
amount of salt, lots of butter and 1 tablespoon of Tang, Start or any of
the orange drinks for each serving. Put in casserole, covering with
marshmallows. Cook in 350 degree oven until brown. ****************** Jean Dennis 1 cup shredded coconut 2 cups diced, cooked chicken (1 large can
College Inn chicken is very good for this) 1/2 cup cooked rice 1 & 1/2 cups pineapple chunks 1 tsp. salt 1/2 cup mayonnaise Salad greens Combine all ingredients; add a bit of
pineapple juice. Chill and serve on salad greens with deviled eggs, tomato
slices and chips, hot rolls and butter. This makes a lively luncheon,
served by many caterers for brides' luncheons. ****************** Jean Dennis Combine: 2 cups cooked and cleaned shrimp 1 tsp. minced onion 1/4 cup chili sauce 1/2 cup diced celery 1/3 cup mayonnaise 3 Tbl. lemon juice Slice 3 hard-boiled eggs and arrange in a
ring on a lettuce-lined dish and pile salad in the center. Garnish with
parsley. Serve chilled with crackers or hot rolls and butter. ****************** Elaine Jordan Boil 5 medium potatoes Cut 4/5 strips bacon - not crisp Add 1/4 cup vinegar 1/4 cup sugar 1/2 cup water 1/2 tsp. salt 1 Tbl. butter Small onion, grated 1 Tbl. cornstarch & 1/4 cup water Combine all but potatoes. Boil briefly.
Add potatoes. ****************** Elaine Jordan 6 to 8 large potatoes, peeled, cooked and
mashed 1 cup (8 oz.) sour cream 2 tsp. salt 1/4 tsp. pepper 2 Tbl. chopped chives or green onion tops 1/4 cup butter or margarine 1 pkg. (10 oz.) frozen chopped spinach,
thawed and well drained 1 cup (4 oz.) shredded cheddar cheese In a large bowl, combine all ingredients
except cheese. Spoon into a greased 2-qt. casserole. Bake, uncovered, at
400 degrees for 15 minutes. Top with cheese and bake 5 minutes longer.
Yield: 6-8 servings. ****************** Elaine Jordan 3 eggs, well beaten 1 & 1/2 cups sugar 1/2 cup oleo or butter 1 cup jam or preserves 1 cup sour milk 1 tsp. soda 1 tsp. baking powder 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. cloves 1 tsp. allspice 1 Tbl. cocoa 2 heaping cups flour Mix together and bake at 350 degrees till
done. Add nuts, if desired. Cover with chocolate frosting. |
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OTHER PAGES BY THIS AUTHOR
Aldridge Creek Greenway - Green Mountain Nature Trail - Flower & Cat Pictures - My Family Tree
My Backyard - My Living Room - Weatherly Ward Newsletter - Meet Prince Muddy Paws!
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