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Index for this Page Click on the name to go to that recipe.
Elven Matson 1 cup orange juice 2 tablespoons grated orange rind 1 cup sugar 1 cup orange sections cut in pieces 2 tablespoons cornstarch 3 egg yolks, beaten 2 tablespoons lemon juice 2 tablespoons butter/margarine Add orange juice, lemon juice, orange
rind, sugar, cornstarch and softened butter ****************** Machiel Williams 1 dozen tortillas, cut into one-inch
squares 6 to 8 eggs 1 cube margarine or butter (cut in half) 1 lb. cheddar cheese, (grated) 1 pint sour cream (not imitation, at room
temperature) 1 bunch green onions (chopped, use ends) 2 cans chopped olives 1 can Rosarita Enchilada Sauce (use only
3/4 of the can) Assembly: The easiest method is to use an
electric frying pan because it is the right size and has a good lid and is
easy to regulate the heat. Have all ingredients ready before you begin.
Melt half the butter at medium heat and add squared tortillas. Toss around
and cook at medium until most of the butter is absorbed - they will be
golden in color. Push all tortillas to the very edge of the
pan, leaving as large an area in the center as possible. Melt the
remaining half cube of butter in the center of the pan and crack all eggs
into the pan. Do not disturb until the whites of the eggs are mostly set
(medium to medium low heat). After the whites are set, toss the eggs with
the tortillas. Sprinkle half the green onions over the egg mixture.
Drizzle the enchilada sauce over the egg and tortilla mixture. You
shouldn't use the whole can or it may be too runny. Now, an even layer of cheese, using it
all. Now, the black olives. Now, the sour cream and sprinkle the last of
the onions over the sour cream as a garnish. Cover for about 20 minutes,
on low heat or until you are sure the cheese is melted. Turn off the heat,
remove the lid and wait a couple of minutes before serving. This will make
it easier to serve. ****************** Chocolate Zucchini Cake (Bread) Deborah Oakeson 2 & 1/2 cups flour 1/2 cup cocoa 2 & 1/2 tsp. baking powder 1 tsp. salt 1 tsp. cinnamon 1/2 tsp. baking soda 3/4 cup margarine 2 cups sugar 3 eggs 2 cups zucchini, fresh 1/2 cup milk Sift together flour, cocoa, baking powder,
salt, cinnamon and baking soda. Cream margarine, sugar and eggs. Add
sifted ingredients to creamed mixture. Add 1/2 cup milk and 2 cups grated
zucchini. Bake in two loaf pans that have been greased and floured at 325
degrees (g;lass pan) for approximately 1 hour. ****************** Deborah Oakeson 1 medium pumpkin, recipe in directions 1 small onion, chopped 2 Tbl. vegetable oil 2 lbs. ham burger 2 Tbl. soy sauce 2 Tbl. brown sugar 1 can mushroom pieces 1 can cream of chicken soup 1 & 1/2 cups rice, cooked 1 can water chestnuts, sliced and drained Cut off top of pumpkin; thoroughly clean
out seeds and pulp. Paint an approximate face on front of pumpkin with
permanent marking pen. Preheat oven to 350 degrees. In a large skillet,
saute onion in oil until tender. Add meat and brown. Drain drippings from
skillet. Stir in soy sauce, brown sugar and mushrooms. Simmer 10 minutes,
stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture
into clean pumpkin shell. Replace pumpkin top. Place entire pumpkin, with
filling, on a baking sheet. Bake 1 hour at 350 degrees or until inside
meat of pumpkin is tender. Put pumpkin on a plate. Remove pumpkin lid and
serve casserole. For vegetable, scoop out cooked pumpkin and serve. Notes;
usually has to cook well over an hour, but depends on size of pumpkin. ****************** Pumpkin Chocolate Chip Cookies Deborah Oakeson 1 cup butter or margarine, softened 2 cups sugar 2 large eggs 2 cups pumpkin, canned 2 tsp. vanilla 5 cups flour 2 tsp. baking powder 2 tsp. baking soda 1 tsp. salt 2 tsp. nutmeg 2 tsp. cinnamon 2 cups chocolate chips 1 cup almonds diced (optional) Preheat over to 350 degrees. Cream butter
and sugar together until light and fluffy. Beat in eggs, pumpkin and
vanilla. Mix flour, baking powder. baking soda, salt nutmeg and cinnamon.
Add to creamed mixture; mix well. Add almonds and chocolate chips; mix
thoroughly. Drop by teaspoons onto well-greased cookie sheets. Bake at 350
for 15 minutes or until lightly browned. Remove from cookie sheets while
still warm. Cool on paper towels. ****************** Deborah Oakeson 1 jar dried beef 16 slices bacon 8 boneless, skinless chicken breast halves 2 cups sour cream 2 cans cream of mushroom soup Lay dried beef on 9x13 pan, overlapping
edges. Roll strips of bacon around each breast half. Fasten with
toothpicks and layer over dried beef. Mix sour cream and soup together,
pour mixture over chicken. Cover, refrigerate overnight. Next day, bake at
250 degrees for 3-4 hours. ****************** Deborah Oakeson 2 large chicken breasts, boiled,
deboned/shredded 12 ounces Monterey Jack Cheese, grated 1/4 cup chopped onion 1 can cream of chicken soup 1 can green chili peppers, chopped 1 cup sour cream milk 1 package tortillas Mix together soup, thinned a little with
milk, chopped green chilis and sour cream. Assemble by placing several
chicken pieces on a flour tortilla. Put a spoonful of sauce over chicken
and sprinkle with cheese. Roll up and place in greased casserole. Pour
remaining sauce over all. Top with chopped onion and grated cheese. Bake,
uncovered, at 350 degrees for 30 minutes. ****************** Deborah Oakeson 1 cup milk 1 cup whole wheat, uncooked 2 eggs 2 Tbl. oil 2 tsp. baking powder 2 Tbl. honey or sugar 1/2 tsp. salt Put milk and wheat in blender. Blend on
highest speed for 4 or 5 minutes or until batter is smooth. Add and blend
on low: eggs, oil, baking powder, honey and salt. Bake on hot griddle.
Notes; can substitute 1/3 cup nonfat dry milk and 1 cup water for milk. ****************** Ruth Lawson 6 Tbl. cornstarch 1 & 1/4 cups sugar 1/8 tsp. salt 2 cups very hot tap water 3 eggs, separated 3 to 4 Tbl. lemon juice (from ripe lemons) 1 Tbl. butter or margarine (melted) 6 Tbl. sugar 1/4 tsp. cream of tartar One 9-inch baked pie shell (Pillsbury
ready-made) Use a 1 & 1/2 to 2 quart GLASS
saucepan. Mix up sugar, cornstarch and salt. Stir in the hot tap water,
melted butter and lemon juice. Cook in microwave on HIGH for 4 minutes.
Add a little hot sugar mixture to slightly beaten egg yolks, then add the
egg yolks to the rest of the hot sugar mixture. Cook in microwave on HIGH
for 2 more minutes. Stir a little and pour pie filling into baked crust.
To prepare meringue, allow 3 eggs whites to reach room temperature. Beat
egg whites until they reach the foamy stage. Add cream of tartar. Continue
beating until egg whites reach the soft peak stage. Start adding sugar, 1
teaspoon at a time. Beat mixture really good after each addition. Pile
lightly on pie and gently spread with a spoon until meringue is sealed all
around the edge of the crust. Bake at 325 degrees for 12 to 15 minutes or
at 425 for 4 to 5 minutes. ****************** Ruth Lawson One 2 & 1/2 to 3 lb. broiler fryer 1/4 cup butter or margarine 1/2 cup flour 2 tsp. salt 1 tsp. paprika 1/2 tsp. pepper 1/2 tsp. onion or garlic salt 1 egg, beaten 1 & 1/3 cups milk 1 cup dry bread crumbs Cut chicken into serving-size pieces. Wash
and dry. Melt butter in a 13x9x2 baking pan. Mix together flour, salt,
paprika, pepper and onion or garlic salt in a plastic bag. Add chicken a
few pieces at a time and shake until well-coated. Combine egg and milk.
Dip coated chicken in milk mixture and then into bread crumbs, being sure
that each piece is coated on all sides. Arrange pieces, skin side down, in
melted butter. Bake at 375 degrees for 25 minutes. Turn and continue
baking for 20 minutes or until tender. Serve 4 to 6. ****************** Ruth Lawson 4 cups cooked meat (chopped beef stew) 2 onions, chopped 4 cups cooked corn 2 cups cooked okra 4 cups canned tomatoes 2 cups cooked lima beans 1/4 lb. butter or margarine 3 cups meat stock Salt and pepper to taste Mix cooked meat, vegetables, butter and
seasonings with meat stock in a large heavy saucepan or Dutch oven. Cook
slowly over low heat, stirring frequently to prevent scorching. Cook until
thick enough to eat with a fork. Serves 10 to 12. ****************** Ruth Lawson 1 bag of chicken thighs Regular or Diet Coke 1 bottle BBQ sauce Rinse chicken and pat dry. Combine BBQ
sauce and equal amounts of Coke in a large skillet. Mix well and bring to
a boil. Add chicken and simmer for 45 to 60 minutes or until tender. May
use pork chops, too! ****************** Ruth Lawson 1 cup crushed pecans 1 pkg. frozen dinner rolls (2 inch balls) 1 pkg. vanilla pudding (not instant) 1 tsp. cinnamon 1/4 cup light brown sugar 1 stick butter or margarine (melted) 1 cup powdered sugar 2 Tbl. milk Spray inside of bundt cake pan with PAM.
Pour 1/2 of pecans in pan. Place frozen rolls in pan. In separate bowl,
mix powdered pudding, cinnamon and brown sugar, then pour over frozen
rolls. Sprinkle the rest of pecans on and pour melted butter over top.
Place bundt pan in cold oven overnight (to rise). In morning, TAKE PAN OUT
to preheat oven to 350 degrees. Cook for 10 minutes, then cover with foil
and cook for 20 more minutes. Mix powdered sugar and milk together while
this is cooking. When bread is done, take from over and turn onto a plate
immediately. Pour glaze over top. Hide from kids (in microwave, under bed,
upstairs closet, etc.). ****************** Ruth Lawson 4 lbs. chicken pieces (I use thighs) Large bottle of soy sauce Put chicken in big stew pot. Cover with
water and add soy sauce. Bring to a boil, then turn down to a simmer. Let
cook for 3 hours or more. (It gets very tender.) Serve with rice -- yummy! ****************** Kim Currier 2 pkgs. fresh broccoli 1 pkg. golden raisins 1 jar bacon bits 1 pkg. shredded cheddar 1 jar Miracle Whip (use large jar, but use
3/4 of it) 2 to 4 Tbl. apple cider vinegar 1 tsp. garlic powder Cur flowers off of broccoli. Add next 3
ingredients. Mix dressing, vinegar, and garlic up together and mix in with
broccoli mix. Refrigerate for a couple of hours or it you are real hungry,
go ahead and eat! ****************** Julie Calderwood & Sharon Stifflemire Two 10-oz. pkgs. frozen broccoli spears,
cooked 2 whole chicken breasts, cooked and cut up 2 can cream of chicken soup 1 cup mayonnaise 1 Tbl. lemon juice 1/2 tsp. curry powder 1/4 cup fresh minced onion 1 cup stuffing mix (Pepperidge Farms) 4 Tbl. butter Combine soup, mayonnaise, onion, curry
powder and lemon juice. Butter a 9x14 inch casserole dish. Place cooked
broccoli spears on bottom and place cut-up cooked chicken on top of
broccoli. Pour soup mixture over chicken. Melt butter and toss stuffing
mix with the butter. Sprinkle over mixture. Sprinkle grated parmesan
cheese on top. Bake 350 degrees for 30 minutes. Serves 6 to 8. ****************** Chicken and Dumplings (Pioneer Recipe) Julie Calderwood Soup (best doubled): 1 chicken, boiled 2 onions, diced 1 Tbl. salt 1/4 cup butter 1/4 cup flour Dumplings (don't double): 1 & 1./2 cups flour 3/4 tsp. salt 2 tsp. baking powder 3/4 cup milk 3 Tbl. melted butter Cook chicken, onion and salt until tender.
Skim the fat. Remove meat from bones. In a separate pan, melt butter, add
1.4 cup flour and add 4 cups broth and cook until thick. For dumplings:
sift together all dry ingredients, add milk and butter to form dough. Drop
dumplings by spoonfuls into hot soup. Cook 15 minutes or until the
dumplings float to the top of the soup. Dumplings are great using wheat
flour, but soup is best with white flour. Variations: Cheese Dumplings - Add 1/4 cup
shredded sharp cheese to the dry ingredients. Herb Dumplings - Add 1/2
tsp. (such as dried sage leaves, celery seed or dried thyme leaves) to the
dry ingredients. Parsley Dumplings - Add 3 Tbl. snipped parsley or chives
to the dry ingredients. ****************** Julie Calderwood 3 cups flour 1 & 1/2 tsp. cinnamon 1 tsp. salt 1 tsp. baking soda 1/4 tsp. baking powder 3 eggs 2 cups sugar 1 cup cooking oil 1 Tbl. vanilla 2 cups grated zucchini 1/2 cup chopped walnuts 1 tsp. flour Sift together flour, cinnamon, salt,
baking soda and baking powder. Beat eggs. Add sugar and oil, mixing well.
Add vanilla and dry ingredients. Stir in zucchini. Combine walnuts with 1
tsp. flour and stir into batter. Pour into 2 greased (shortening and
flour) loaf pans. Bake at 350 degrees for 1 hour. Yield: 2 loaves. Note:
Fill pans no more than 2/3 full. ****************** Julie Calderwood Place at angle in greased Bundt pan two
cans buttermilk biscuits. Boil together 1 minute: 3/4 cup sugar 3/4 cup oleo 1 Tbl. orange juice 1 Tbl. grated orange juice peel Pour over rolls. Bake at 400 degrees for
20 minutes. Turn out of pan and serve. You can make a glaze and pour over
turned-out rolls. ****************** Julie Calderwood 1/2 cup ketchup 1 tsp. mustard 2 Tbl. relish 2 tsp. vinegar 1 tsp. sugar Pepper 1 & 1/2 tsp. Worcestershire sauce Chopped onion Add 1 pound cooked ground hamburger and
make "Sloppy Joes." ****************** Julie Calderwood 1 can blueberry pie filling 2 small pkgs. grape Jell-O 2 cups boiling water 1 small can crushed pineapple Mix together and congeal. Topping: 8 oz. cream cheese 8 oz. sour cream 1/2 tsp. vanilla 1/2 cup sugar 1/2 cup pecans Mix and spread over top. ****************** Julie Calderwood 1 can Campbell's cream of celery soup 1/3 cup milk 4 cups thinly sliced potatoes 1/2 cup thinly sliced onion 1 cup shredded sharp cheddar cheese 1 Tbl. butter or margarine Blend soup, milk and dash of pepper. In
buttered 1 & 1/2 quart casserole, arrange alternate layers of
potatoes, onions, soup mixture and cheese. Dot top with butter; sprinkle
with paprika. Cover; bake at 375 degrees for 1 hour. Uncover; bake 15
minutes more or until done. Makes about 4 cups. ****************** Julie Calderwood 1 frying chicken, cut up 1 medium onion 2 tsp. oil 2 Tbl. vinegar 2 Tbl. brown sugar 1/4 cup lemon juice 1 cup catsup 3 Tbl. Worcestershire sauce 1/2 Tbl. mustard 1 cup water 1/2 cup celery Salt and pepper Brown chicken, onion and celery. Add
remaining ingredients. Simmer 30 minutes. Pour over chicken, bake in slow
oven at 325 degrees for 1 hour. ****************** Julie Calderwood 1 lb. ground beef 1 garlic clove or salt 1 tsp. sugar Pepper to taste 2 cans tomato sauce 5 scallions (spring onions) One (8 oz.) pkg. small noodles 1/2 cup grated cheddar cheese 1 small pkg. cream cheese 1 carton plain yogurt Brown beef and drain; add garlic, pepper,
sugar and tomato sauce. Cover and simmer about 15 minutes. Cook noodles
and drain. Finely chop tops and bottoms of scallions and mix with cream
cheese and yogurt. Layer noodles, meat sauce, cream cheese mixture and
grated cheese in 2-quart baking dish, ending with cheese on top. Bake
about 20 minutes to heat thoroughly at 350 degrees. Best mixed the day
before. Serves 8 with seconds. Freezes well.
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Julie Calderwood Two 10-oz. pkgs. broccoli spears One 10-oz. can cream of mushroom soup One 3-oz. pkg. cream cheese Cook broccoli. Drain well; place in 1
& 1/2 quart casserole. Blend cream cheese and soup until smooth. Pour
over broccoli. Bale in 350 degree oven for 15-20 minutes. 6 to 8 servings. ****************** Julie Calderwood 1 medium onion, chopped 1/4 cup chopped celery 3 Tbl. butter 2 cups cooked chicken, diced 6 oz. (about 1 & 1/2 cups) spaghetti,
uncooked and broken into pieces One (10 & 1/2 oz.) can cream of
chicken soup, undiluted 2 & 1/2 cups chicken broth or bouillon 1 tsp. lemon juice 1/4 tsp. pepper Pinch of nutmeg One (3 oz.) can sliced mushrooms, drained Saute onion and celery in butter in Dutch
oven until crisp-tender. Arrange chicken in layer over vegetables; add
spaghetti, making certain all of spaghetti is moistened. Sprinkle
mushrooms over top. Cover and bring to a boil; reduce heat and simmer,
stirring constantly (15 to 20 minutes), until spaghetti is tender. Garnish
with Parmesan cheese and paprika. ****************** Julie Calderwood 1 box Duncan Hines butter cake mix
(yellow) 1 (8 oz.) pkg. chocolate chips (sweet) 1 (8 oz.) pkg. pecans, chopped 1 box instant French vanilla pudding 1/2 box German chocolate (unsweetened),
grated 1 (8 oz.) carton sour cream 1/2 cup Wesson oil 1/2 cup milk (sweet) 4 eggs 1 stick butter or margarine Icing: 1 (8 oz.) pkg. cream cheese (room
temperature) 1 box confectioner's sugar 1 tsp. vanilla Nuts and coconut (optional) Mix all ingredients in cake mix and mix.
Pour in greased and floured tub or Bundt pan; bake 1 hour at 350 degrees
or until done. Icing: cream cheese and sugar until smooth; add vanilla,
nuts and coconut. ****************** Julie Calderwood 1 cup sifted all-purpose flour 2 tsp. baking powder 1/4 tsp. salt 3/4 cup sugar 2 Tbl. cocoa 1/2 cup milk 2 Tbl. shortening, melted 1 cup chopped nuts 1 cup brown sugar, packed 1/3 cup cocoa 1 & 3/4 cup hot water 1 tsp. vanilla A rich-tasting fudge dessert, easy to make
and very inexpensive. The sauce forms a pudding over the cake while
baking. Sift together into bowl - flour, baking powder, salt and cocoa;
stir in milk and shortening, melted. Blend in chopped nuts. Spread in
9-inch square pan. Sprinkle with mixture of brown sugar and cocoa. Pour
over entire batter, 1 and 3/4 cups hot water. Add vanilla to hot water
before pouring over batter. Bake at 350 degrees (moderate oven) for about
45 minutes. Makes about 9 servings. During baking, cake mixture rises to top
and chocolate sauce settles to bottom. Invert squares of pudding on
dessert plates. Dip sauce from pan over each serving or the entire pudding
can be inverted in a deep serving platter. Serve warm, with or without
whipping cream on top. ****************** Jeanne Matson Stir together and warm in double boiler: 1/2 cup crunchy peanut butter 2Tbl. honey 1 tsp. lemon juice Add and mix well: 1 & 1/4 cups granola with dates Roll into balls or press to a lightly
greased 8x8 pan. Cut into squares after drying until firm or in a low oven
at 120 degrees with the door open. ****************** Jeanne Matson Pancake: 3 large eggs 3/4 cup milk 3/4 cup flour 1/2 tsp. salt 1 & 1/2 Tbl. butter 1/2 cup thinly sliced apples Filling: 1 lb. tart, fresh apples 1/4 cup butter, melted Nutmeg and cinnamon 1/4 cup sugar Preheat oven to 400 degrees. Beat together
eggs, flour, milk and salt until smooth. Add sliced apples. In iron (or
heavy) skillet, melt 1 & 1/2 Tbl. butter. When very hot, pour in
batter and put in oven. Lower oven temperature to 350 degrees after 15
minutes and continue baking for another 10 minutes. During the first 10
minutes, pancake my puff up in large bubbles. If it does, pierce them.
Prepare filling while pancake bakes. Peel apples and thinly slice. Saute them
in 1/4 cup butter and 1/4 cup sugar. Season to taste with nutmeg and
cinnamon. When pancake is done, put filling on ONE side and fold over top
of pancake. Dust with powdered sugar. ****************** Jeanne Matson Combine: 2 Tbl. bacon bits One (5 & 1/2 oz.) box scalloped
potatoes and sauce mix 2 envelopes instant tomato soup 2 cups boiling water 1/4 tsp. oregano leaves Simmer slowly for 20-30 minutes. ****************** Jeanne Matson 1/4 cup olive oil 1/2 cup butter 1 cup finely chopped onions 1 lb. ground beef 4 strips finely chopped bacon 4 cloves garlic, minced 3 Tbl. fresh parsley chopped fine 1 Tbl. salt Fresh ground black pepper 1 tsp. dry crushed red pepper 1 can or cup of canned tomatoes or juice 1 cup tomato paste 1 carrot, chopped fine 2 stalks celery, chopped fine Cook onions, celery and carrots with
ground beef until beef is cooked.. Add other ingredients and simmer for 1
to 2 hours. Put over angel hair or regular cooked spaghetti noodles. ****************** Tarragon Chicken Salad Sandwiches Jaynne Matson 1 & 1/4 lbs. boneless, skinless
chicken breasts, cooked 1 cup thinly sliced celery 1 cup seedless red or green grapes cut in
halves 1/2 cup raisins 1/2 cup plain nonfat yogurt 1/4 cup reduced fat mayonnaise or salad
dressing 2 Tbl. finely chopped onion 2 Tbl. minced fresh tarragon 1/2 tsp. salt 1/8 tsp. white pepper 6 lettuce leaves 6 whole wheat buns, split [pita has less
calories] ** 1. Cut cooked chicken into 1/2 inch
pieces. 2. Combine chicken, celery, grapes and raisins. 3. In a separate
bowl, combine yogurt, mayo, onions, tarragon, salt and pepper. 4. Spoon
over chicken mixture, mix lightly. 5. Put lettuce leaf in bun and spoon
into buns. 6 servings with 353 calories per serving. ****************** Oriental Spaghetti in a Skillet Jaynne Matson 1. If any chicken to cook or beef or
shrimp, do so now and set aside. 2. Two cups each of chicken broth and
water (1 bouillon cube per cup water works great!!). Add and bring to a
boil: 1/2 tsp. garlic powder, 1 tsp. ginger and 2 tsp. soy sauce. 3. Break
into three sections 8 oz. package of thin spaghetti. Add to skillet and
cook 6 minutes until sauce thickens a little and spaghetti is limp,
stirring often. 4. Add 2 cups oriental vegetables (frozen - doesn't need
to thaw first). Return to boil and cook covered for 6 to 8 minutes until
spaghetti is done and liquid is mostly gone, but still saucy. 5. Add 1
& 1/2 cups shredded chicken, beef or shrimp (ham or pork works well,
too, but add 2 cups instead of 1 & 1/2). 6. Serve, then sprinkle top
with 2 Tbl. scallions/green onions, if desired. This is yummy and quick to
make. ****************** Jaynne Matson 2 crisp apples, cubed with peelings 1 cup celery, shopped (2-3 stalks) 2 Tbl. plain yogurt (optional or lowfat
apple cinnamon works great) Pinch of nutmeg Salt and pepper to taste 3/4 cup of dates (dry already cubed) or
soak soft, then chop 4 Tbl. toasted coconut Mix ingredients, serve immediately with
coconut as topping. Yum. For a variety, use oranges instead of
apples. Green apples are best in sugar and lower in fat. (I use red
delicious which works well.) ****************** Jaynne Matson 1 cup water 2 cups seeded raisins 1 cup packed brown sugar 1/3 cup butter 1/2 tsp. each allspice and cinnamon 1/2 tsp. salt 1/8 tsp. nutmeg 2 cups flour, sifted twice 1 tsp. baking powder 1 tsp. soda One 7-inch tube pan Boil first 7 ingredients for 3 minutes and
cool. Sift flour, baking powder and soda together, then stir with other
ingredients until smooth. Add 1 cup chopped almonds. Grease tube pan; pour
in batter and bake at 325 degrees for 1 hour or more. ****************** Jaynne Matson 2 Tbl. melted butter 2 Tbl. honey 2 tsp. minced garlic 1 tsp. red pepper 1 tsp. ginger 1 tsp. salt 1 lb. raw peanuts Preheat oven to 325 degrees, mix all
except nuts. Add nuts and stir until well coated. Put into a shallow pan,
roast 25 minutes. Stir once or twice. Cool. Store in airtight container. ****************** Quick German Chocolate Cake Frosting Jaynne Matson 1 cup evaporated milk 1 stick butter, melted 3 egg yolks 1 cup sugar 1 tsp. vanilla 1 & 1/3 cups coconut 1 cup chopped pecans ****************** Old Time German Chocolate Cake Jaynne Matson 3 (9 inch) pans, prepared 1 bar Baker's chocolate 2 cups sugar 1/2 cup water 1 cup margarine 4 egg yolks and whites, separated 1 tsp. vanilla 2 & 1/2 cups flour 1 tsp. soda 1 tsp. salt 1 cup buttermilk Beat egg whites, set aside. Heat water,
add chocolate. Stir until dissolved, set aside. Mix sugar and margarine;
add remaining dry ingredients. Mix chocolate water mix with beaten egg
yolks, buttermilk and vanilla. Mix wet and dry together until smooth. Fold
in beaten egg whites. Pour into prepared pans. Bake at 350 degrees for 35
minutes. Cool. Spread with frosting. ****************** Upside Down German Chocolate Cake Jaynne Matson 1 cup pecans, chopped 1 cup coconut 1 German Chocolate cake mix 1 (8 oz.) pkg. cream cheese 1/2 butter, softened 1/2 cup powdered sugar Spread pecans and coconut in bottom of
greased 9x13 pan. Mix German Chocolate cake according to package
directions and pour over pecans and coconut. Cream together cheese,
butter, and sugar. Pour over cake. Bake at 350 degrees for 45 minutes.
When removed, it will be wiggley. Let stand for 30 minutes to cool, turn
over on cookie sheet and cut.
****************** Ruth Lawson 1 cup shortening 1 cup granulated sugar 1 cup brown sugar, firmly packed 1 cup peanut butter 2 eggs, beaten 1 tsp. vanilla 3 cups flour 2 tsp. soda 1/8 tsp. salt Cream shortening and sugar by beating the
shortening until smooth and fluffy and then gradually adding the sugar,
beating well after each addition. Continue beating until light and fluffy.
Add peanut butter and beat until well-blended. Add eggs and vanilla and
stir until well-blended. Sift together the flour, soda and salt. Add
gradually to sugar mixture, mixing well after each addition. Cover and
chill for 2 hours. Shape dough into 1-inch balls. Place about 3 inches
apart on greased cookie sheet. Flatten by making a crisscross design with
a fork dipped in sugar. Bake at 375 degrees for 10 minutes or until
lightly browned. Cool on a rack. 6 to 7 dozen. ****************** Phyllis Cox 1 cup softened butter 1 cup brown sugar 1 cup granulated sugar 2 eggs, beaten 1 tsp. vanilla 1 & 1/2 cups flour 1 tsp. salt 1 tsp. baking soda 3 cups oatmeal 1/2 cup chopped walnuts Cream butter and sugars. Add eggs and
vanilla. Beat well. Add flour, salt and baking soda. Mix well. Stir in
oatmeal and nits. Dough will be thick. Form into rolls 2 - 2 & 1/2
inches in diameter. Chill well. Cut 1/4 inch thick and bake for 10 minutes
at 350 degrees on ungreased cookie sheet. Cookie wil be a little soft when
removed from oven, but will become crispier as they cool. Makes about 5
& 1/2 dozen cookies. These make wonderful ice cream sandwiches! ****************** Phyllis Cox Chopped chicken 1 lb. Great Northern beans (dry) 1 clove garlic 2 tsp. salt 1/2 tsp. black pepper 1/2 tsp. red pepper 1 tsp. cumin 1 fresh shopped tomato (no canned!) (chop
finely) 1 jalapeno pepper, minced 1 large chopped onion 1 tsp. oregano 1 bay leaf Combine all ingredients with water. Simmer
until beans are tender. Remove bay leaf when done. Omit red pepper, if
milder chili is desired. ****************** By Terry Morgan 1 pkg. chocolate cake mix (I use Pillsbury
Plus Devil's Food) 8 oz. cream cheese, softened 1/2 cup sugar 1 egg dash of salt 1 cup (6 oz.) semi-sweet chocolate chips Prepare cake mix according to package
directions. Pour into 13x9 pan or make into cupcakes. Set aside. Mix cream cheese, sugar, egg and salt.
Stir in chocolate chips. If making cupcakes, drop a spoonful into each
cupcake. If making a sheet cake, drop by spoonfuls on top of batter. Bake according to package instructions,
adding about 5 minutes of baking time. Cool and frost. Frosting: 1/2 cup butter, softened 4 oz. cream cheese, softened 1 tsp. pure vanilla 3/4 to 1 cup cocoa 1 box confectioner's sugar (1 lb.) Up to 1/4 cup milk Mix cream cheese and butter. Add the other
ingredients, being careful to add milk a little at a time so the frosting
does not get too soft. Mix well. Frost cooled cake or cupcakes. Variations: This recipe works very well
with a German chocolate cake mix and frosted with coconut pecan frosting.
This also works well as a chocolate mint cake: add 1 & 1/2 tsp. mint
flavoring to cake batter, use cut up Andes candies instead of chocolate
chips and add some green food color to the cream cheese filling then add 1
& 1/2 tsp. mint flavoring to frosting. ****************** Barbara Reese 1 1/2 pounds (6 cups) sharp cheddar
cheese, grated 1/2 pound (2 cups) swiss cheese, grated 1 8oz, package cream cheese, softened 1/4 pound bleu cheese, crumbled 1/2 cup butter or margarine, softened 1/2 cup apple juice 2 tablespoons lemon juice 1 tablespoon worcestershire sauce whole cloves paprika 1 leafy crown from a large fresh pineapple Day ahead of serving: Combine cheeses with butter or margarine in the toothpicks, if needed. Surround with various crackers and parsley. Note: ****************** Royale Egg Nog(Very Easy and Good) Barbara Reese Combine: 1 qt (no alcohol) cold eggnog 1 pt. vanilla ice cream and 1/2 t
Blend thoroughly. Pour into punch bowl; top with whipped cream and dash of nutmeg.
Makes 10 - 12 servings. ****************** Barbara Reese 1/2 lb. butter, creamed well 1/4 cup gran. sugar 2 c flour 1 c nuts chopped 1 t. vanilla Mix roll into balls. Bake 20 minures at
350 degrees roll in powdered sugar. ****************** Barbara Reese Butter sides of heavy 1 qt saucepan. In it, mix 1 c brown sugar, 1/2 c granulated sugar, and 1/2 c dairy sour
cream. Stir till sugar melts.
Cook to soft ball stage (236 degrees).
Add 1 t vanilla; beat till mixture begins to thicken.
Add 2 1/2 c. nuts (pecans or walnuts); stir till well coated.
Turn out on greased platter; break in to pieces. ****************** Barbara Reese 4 c pineapple-grapefruit juice 2/3 c lemon juice 2 qts cold water 3 1/2 oz envelopes unsweetened kool-ade 2 c sugar 2 pints lime sherbert 4 7 oz bottles sprite, or 7-up In punch powl, combine cold juice, water,
soft drink powder, and sugar. Stir till sugar and powder is dissolved. Top with large spoons of sherbert.
Carefully pour in carbonated beverage.
Serves 30 to 35. ****************** Barbara Reese 2 8 oz packgs. cream cheese 2 cups shredded sharp cheddar cheese 1 T ea. chopped pimento & onion 2 t worcestershire sauce 1 t lemon juice Finely chopped pecans Combine softened cream cheese &
cheddar cheese, mixing till well blended. Add remaining ingredients; mix well.
Chill. Shape into ball; roll in chopped nuts. Refrigerate. Serve with
crackers ****************** Barbara Reese 1/3 c butter softened 1 pkg Betty Crocker Sunkist Lemon Cake mix 3 eggs 1 cup gran sugar 1/2 t baking powder 2 t. grated lemon peel 1/4 c lemon juice Mix 1 egg, butter and dry cake mix until
crumbly; reserve 1 cup. Pat remaining mixture lightly into 13 x 9 x 2
inch pan, ungreased.
Bake 12 to 15 min. or until lightly brown Beat 2 eggs, gran sugar, baking powder,
salt, lemon peel and juice with rotary beater until light and foamy. Pour ovr hot crust; sprinkle with reserved crumb mix.
Bake about 15 minutes. or
until light brown. Sprinkle with powdered sugar cool. Cut into bars. |
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