Nanny's Recipes
CARAMEL PECAN PIE
36 caramel candies (approx 1 bag), 1/4 cup water, 1/4 cup oleo, 1-2 cups pecans, 2 - 9" unbake pie shells, 3 eggs, beaten, 3/4 cup sugar, 1/4 tsp salt, 1/2 tsp vanilla
Melt in dbl boiler water, oleo and caramels. Beat eggs and add sugar, salt and vanilla at med speed. Pour caramel mix in mix bowl w/other ingredients and stir well. Add pecans and stir well. Pour into pie shells and bake 4 mins. at 350
Mom's Macaroni Salad
Ingredients:
2 1/2 cups uncooked macaroni, 2 onions, thinly sliced, 1 tomato, chopped, 4 small cucumber, thinly sliced, 1/2 cup white sugar, 1 tablespoon chopped fresh parsley, 2/3 cup vinegar, 1/2 teaspoon salt, 3 tablespoons olive oil, 1/2 teaspoon dried mustard powder, 1/8 teaspoon garlic powder, ground black pepper
Directions:
1 Cook macaroni according to package instructions. Drain and rinse with cold water
2 In a small bowl mix sugar, parsley, vinegar, salt, oil, dried mustard, garlic powder, and black pepper. 3 Combine onions, tomato and cucumber with macaroni. Pour dressing over noodles. Chill and serve. Makes 8 servings
Butter Honey Wheat Bread
Ingredients:
1 cup water, 2 tablespoons butter or margarine, 2 tablespoons honey, 2 cups bread flour, 1/2 cup whole wheat flour, 1/3 cup powdered milk, 1 teaspoon salt, 1 (.25 ounce) package active dry yeast
Directions:
1 Put ingredients into bread machine in the order suggested by the manufacturer. Process for large (1-1/2 pound) loaf, wheat setting. Makes 1 - 1 1/2 pound loaf
Cucumber and Tomato Salad Date
3 firm ripe tomatoes, cut in wedges, 3 pickle cucumbers, pared and sliced,4 scallions, fine chopped, 1/4 pound feta cheese, crumbled, Kalamata olives (8-10), fresh oregano and dill, salt and pepper, 3 Tbl. wine vinegar, 1/2 cup olive oil, lemon juice
1 In a large bowl, combine tomatoes, cucumbers, scallions, cheese, and olives. Season with oregano, dill, salt,and pepper.
2 Combine vinegar, lemon juice and oil in a small jar, shake well. Add to salad and toss.
Spicy Pork Roast
1/4 c Sugar, 1 ts Red Chiles; Ground, 1 ts Oregano Leaves; Dried, 1/2 ts Pepper, 2 lb Pork Loin Roast; Boneless
Mix sugar, ground red chiles, oregano and pepper and rub over the pork roast. Cover and refrigerate 30 minutes. Heat oven to 325 degrees F. Place pork, fat side up, on rack in a shallow roasting pan. Insert meat thermometer so that the tip is in the thickest part of the pork and doesn't rest in the fat. Roast, uncovered, until thermometer registers 170 degrees. F, about 2 hours.
Ranch Chicken Salad
1 lb. boneless chicken breasts cut in strips 1 cup thick salsa, divided, 1/4 and 3/4 cup, 1 pkg. salad greens, any kind you prefer, 1 cup shredded Cheddar Cheese, 1 cup Ranch Dressing
Cook and stir chicken in 1/4 cup salsa on med. high heat in a non-stick skillet,. for about 8 minutes. Toss chicken, greens and cheese in large bowl. Top with remaining 3/4 cup salsa and dressing before serving. Sprinkle with crushed tortilla chips, if desired.
Easy Chicken & Potato Dinner
2 lbs. breasts and thighs, 1 lb. potatoes, cut in 1/8 ths, 1/2 cup Italian Garlic Dressing, 1 Tbsp. Italian Seasoning, 1/2 cup Grated Parmesan
Put chicken and potatos in 13x9 pan. Pour dressing over chicen and potatoes.Sprinkle evenly with seasoning & cheese. Bake at 400* for 1 hour or til cooked through.
Peanut Butter Cabbage
Ingredients:
1 large head of green cabbage, 1 stick margarine or butter, 2 or 3 liberal tablespoons of peanut butter, black pepper to taste
Instructions:
Remove core from cabbage, slice cabbage into strips and place into large pot,slice butter or margarine into squares and place on top cabbage, cover and cook over medium high heat,stirring occasionally for twenty minutes. once cabbage has softened and has cooked down, add peanut butter 1 table spoon at a time till well melted and it suits your taste. sprinkle liberally with black pepper, for a hot sweet nutty treat, that makes an excellent side dish that goes with just about everything.
Company Potato Casserole
6 med. potatoes (boiled) I steam mine in microwave 4 boiled eggs (sliced), l tsp salt, l/4 tsp pepper, l cup sour cream, l can cream of chicken soup, Shredded sharp cheese
Slice potatoes l/4 inch thick. Combine sour cream, chicken soup, and layer ingredients in casserole - potatoes, eggs, cream sauce and cheese. Bake at 350 deg. for 30 min. or until bubbly. I usually throw in onion flakes. Of course you can use different soup...We like cream of celery
Pickled Beets and Egg
12 baby beets, 1 bunch dill, chopped, 8 hard-boiled eggs, peeled, 8 black peppercorns, 2 cloves garlic, finely sliced, 2 cups red wine vinegar, 4 tablespoons sugar salt to taste
Trim beets, leaving 2 inches of stalk intact; leave root whole. Wash thoroughly and place in la large pan. Cover with water and bring to a boil. Cover, reduce heat and simmer 1 hour or until tender.. Remove from pan and cool. Reserve 1 cup liquid.
Remove skin from roots. Remove stalks if you prefer. Pack beets, dill, eggs, peppercorns and garlic into a large sterilized jar. Combine reserved liquid, vinegar and sugar in a bowl. Stir until sugar has dissolved; add salt to taste. Pour mixture over beets until completely covered. Seal and refrigerate. Store in refrigerator up to a week. Serve with cold sliced ham and green salad
Ca. Salad
1 (13 1/2 oz) can pineapple chunks, 1 (11 oz) can mandarin oranges, 1 cup shredded coconut, 1/2 cup miniature marshmallows, 1 cup sour cream
Drain fruit. Combine with coconut and sour cream; chill for 12 hrs. Serve with baked ham. Yields; 8 servings.
Cheeseburger Pie
1 cup Bisquick baking mix (or baking mix of your choice), 1/4 cup cold water, 1 lb lean ground beef, 1/2 cup chopped onion, 1/2 tsp salt, 1/4 tsp pepper, 2 tbsp baking mix, 1 tbsp Worcestershire suace, 2 eggs, 1 cup small curd creamed cottage cheese, 2 med tomatoes, sliced, 1 cup shreded Cheddar cheese
Preheat oven 375.
Mix 1 cup baking mix and the water until soft dough forms; beat about 20 strokes vigorously. Gently smooth dough into ball on floured board. Knead about 5 times. Roll dough 2 inches larger than you pie plate (9 x 1 1/4) Ease into pie plate. Flute edge. Cook and stir ground beef and onion until beef is brown; drain. Stir in salt, pepper, 2 tbsp baking mix and the Worcestershire sauce. Spoon into pie crust Mix eggs and cottage cheese; pour over beef mix. Arrange tomato slices in circle on top; sprinkle w/Cheddar cheese. Bake until set, about 30 mins.
Sour Cream Corn Bread
1 cup flour, 1 cup yellow cornmeal, 2 tbsp sugar, 2 tsp baking powder, 1/2 tsp salt, 1 egg, beaten, 1 cup sour cream, 1/3 cup milk, 2 tbsp butter or margarine, melted, 2 tbsp diced pimientos, 1 tsp minced dried onions
In a bowl, combine dry ingredients; mix well. Add remaining ingredients and stir just until moistened. Pour into a greased 8" square pan. Bake at 400° for 20-25 minutes or until tested done.
Mini Kisses Praline Bars
2 c. all-purpose flour, 1 1/3 c. packed light brown sugar, divided 1/2 c. (1 stick) plus 2/3 c. butter, divided 1 c. coarsely chopped pecans, 1 3/4 c. (10-oz package) Hershey's® MINI KISSES™ Chocolate
1. Heat oven to 350 degrees F.
2. In large bowl, stir together flour and 1 c. brown sugar; cut in 1/2 c. butter with pastry blender until fine crumbs form. Press mixture into 13X9X2 inch baking pan; sprinkle with pecans.
3. In small saucepan, place remaining 2/3 c. butter and remaining 1/3 c. brown sugar; cook over medium heat, stirring constantly, until mixture boils. Continue boiling, stirring constantly, 30 seconds, until sugar dissolves; drizzle evenly over pecans and crust.
4. Bake 18 to 22 minutes until topping is bubbly and golden; remove from oven. Immediately sprinkle Mini Kisses Chocolate over top. Cool completely in pan on wire rack. Cut into bars. Makes about 35 bars. (Note: the Mini Kisses will not totally melt.)
HONEY-GLAZED BABY CARROTS
1 1/4 pounds baby carrots, trimmed and peeled, 1 tablespoon unsalted butter, 1 1/2 tablespoons honey, 1 tablespoon fresh lemon juice
In a steamer set over boiling water steam the carrots for 4 to 8 minutes, or until they are just tender, and transfer them to a bowl. In a skillet melt the butter with the honey and the lemon juice, stirring until the mixture is smooth, and add the carrots. Cook the mixture over moderately low heat, stirring, for 1 to 2 minutes, or until the carrots are glazed evenly and heated through, and season it with salt and pepper.
BACON SCALLOUPED POTATOES
Ingredients:
4 potatoes, sliced, 5 strips of bacon, 1 onion, sliced, 1 cans cream of mushroom soup, 1/3 cups milk, 1/8 teaspoons pepper, 1 tablespoons butter
Directions:
In a large heavy skillet. Cook strips of bacon until crisp. Cool then crumble. Set aside. In same skillet, cook onion in butter until tender. Stir in cream of mushroom soup, milk, pepper, and sliced potatoes. Bring to a boil. Reduce heat. Cover and simmer for 5 minutes or until potatoes are tender. Sprinkle the bacon on top before serving.
Biscuity Cloverleaf Rolls
8 oz. sour cream, 2 sticks butter or margarine, 2 1/2 cups self rising flour (or if a purist, you can add your own leavening to plain flour) Tart pans
Preheat over to 450 F.
Melt the sour cream and butter in the microwave and stir in the flour. Mixture will be quite soft - refrigerate briefly if you want, but usually I just start making my little balls. Roll marble-sized balls and put 3 in each cup of the tart pan. They won't fit down to the bottom of the cup, but you don't want the balls to be too small. (Like Goldilocks, not too small but not too large) Bake at 450 for 10-12 minutes, or until edges are golden. This will make 36 - 48, depending upon the size balls you roll. They are absolutely delicious and sometimes it's hard to get them all to the table! Easier and faster than yeast rolls.
Swiss Steak Mozzarella
2 pounds beef round steak, 1/2 inch thick, 3 Tbl. flour 1/2 cup butter, 1 16-ounce can of stewed tomatoes, salt to taste, 1/4 tsp. basil, 1/2 cup chopped green pepper, 11/2 cups of mozzarella cheese,
1 cut meat into serving size pieces; coat with flour.
2 melt butter in a skillet and brown meat slowly on both sides. put into a 13x9 inch baking dish.
3 combine tomatoes, salt, basil, and green pepper. pour over top of meat.
4 bake covered at 350 for 1 hour or until meat is tender. remove cover. sprinkle cheese over top and return to oven till cheese is melted.
Cheesy Chicken & Potato Casserole
3 teaspoons vegetable oil, 3 to 4 skinless, boneless chicken breasts, 1 (5 ounce) package instant scalloped potato mix, 1 cup milk (for scalloped potato preparation), 3 to 4 medium potatoes, sliced thin, 2 cups shredded Cheddar cheese,
1 Preheat oven to 350 degrees.
2 Heat oil in a medium skillet over medium high heat. Add chicken breasts and saute until tender. Meanwhile, prepare potatoes according to package directions, adding 1 cup (instead of 2/3 cup) of milk and sliced potatoes. When chicken is tender, remove from heat, let cool and shred. Add shredded chicken to potato mixture. 3 Fold chicken/potato mixture into a 9x13 inch baking dish. Cover and bake in the preheated oven for 25 to 35 minutes. Add cheese and bake for another 10 minutes.
Stuffed Tomatoes
4 medium tomatoes, 1/3 cup chopped onion, 2 Tbl. butter, 1/2 pound ground beef or pork 1 cup cooked rice, 1 Tbl. chopped fresh dill or1 tsp. of dried dill, salt and pepper to taste, 1/3 cup of sour cream, fine bread crumbs
1 remove cores and seeds from tomatoes
2 cook onions in butter. add meat: cook till browned. add rice, dill, salt and pepper and sour cream; mix well.
3 stuff tomatoes with mixture. sprinkle with bread crumbs. place in shallow baking dish. cover.
4 bake at 375 for 20 minutes then remove cover, cook till tender.
Crockpot Creamy Chicken Cassarole
Combine in crockpot:
2 cans cream of mushroom soup, one 16 oz tub sour cream, 2 cups shredded cheddar jack cheese, one large can sliced mushrooms, 1 cup whole milk, one yellow onion diced, 1 bag mixed frozen veggies (i used broccoli, red peppers and mushrooms), 3 cups cooked rice, 3 cups diced uncooked boneless skinless chicken, 1Tbs minced garlic, salt and pepper to taste
Cook on low for 6-8 hours or low 3-4 hours
CHICKEN SALAD CASSEROLE
3 cups cooked chicken, diced, 1 cup sliced celery, 1 (8-oz.) pkg. shredded Cheddar cheese, 1/4 cup diced onion, 1 teaspoon salt, 1/4 teaspoon pepper, Mayonnaise, 6 slices tomato, 1 cup crushed potato chips
Combine chicken, celery, and 1/2 of the cheese, onions, seasonings and enough mayonnaise to moisten. Toss lightly and put in greased casserole. Top with tomato slices, crushed potato chips and remaining cheese. Bake at 350° for 30 minutes
