Cranberry Sauce
1 c. sugar
1 c. water
1 bag of cranberries
Combine ingredients and heat on "high" for five minutes, stirring occasionally. Reduce heat and simmer for one minute on "low." Place sauce into the refrigerator until cool.
Brownies
1 c. butter
2 c. sugar
4 eggs
2 tsp. vanilla
1 c. nuts
1 c. flour
1 tsp. baking powder
3/4 c. cocoa
Melt butter in pan; add sugar and cocoa. Then add eggs one at a time. Stir in flour, baking powder, vanilla and nuts. Spread in greased 9 x 13-inch pan. Bake for 35 minutes at 350 degrees.
Chocolate Chip Cookies
1 c. shortening
3/4 c. white sugar
3/4 c. brown sugar
2 eggs
1 1/2 c. flour
1 tsp. soda
1 tsp. salt
1 T hot water
1 c. nuts
2 c. oatmeal
2 pkg. chocolate chips
1 tsp. vanilla
Mix first 8 ingredients together until well blended. Add remaining 4 ingredients. Bake for about 12 minutes at 375 degrees. Makes about 8 dozen cookies.
One Pot Pasta
2 - 16oz. cans of stewed tomatoes
1 - 10 ¾ oz. can chicken broth
2 T vegetable oil
seasonings
1 - 12oz. box spiral pasta
Bring stewed tomatoes, broth, oil and seasonings to a boil. Add pasta, cover and simmer 16-18 min. Remove from heat and serve.
Spanish Rice
1 c. rice
4 T Crisco Oil
1 green onion
2 T garlic salt
1 T cumin
1 can tomato sauce
2 ¼ c. water
Fry rice in oil until brown. Add all remaining ingredients. Stir, bringing to a rapid boil. Lower heat, cover and let simmer for 10-15 minutes.
Veal Parmigiana
3 T butter
1/2 c. bread crumbs
1/4 c. Parmesan cheese
1/2 tsp. salt
4 veal steaks
4 thin slices Mozzarella cheese
1 egg, slightly beaten
1 - 14 1/2 oz. can tomato sauce
1/2 tsp. crushed oregano
1/4 tsp. crushed basil
1 clove garlic, crushed
1 tsp. sugar
Melt butter in a 10 x 6-inch baking dish. Combine bread crumbs, Parmesan and salt. Dip veal in egg, then in crumb mixture. Place in baking dish. Bake in 400 degree oven for 20 minutes. Turn meat and continue baking 20 minutes more.
While veal is cooking, combine tomato sauce, oregano, basil, garlic and sugar. Heat to boiling point; stir frequently. Pour over meat and top with Mozzarella. Return to oven for 2-3 minutes to melt cheese.
Sweet 'N' Sour Pork Over Rice
3/4 lb. Pork tenderloins, cut into 3/4 inch cubes
1 medium onion, cut in thin wedges
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (8 oz.) can pineapple chunks, packed in juice
3 tbsp. Cider vinegar
2 tbsp. Light brown sugar, packed
2 tsp. Low sodium soy sauce
1-1/2 cup quick cooking rice
1 (8-1/2 oz.) can sliced peaches, drained and reserve juice
Water
1 tbsp. Cornstarch
Coat a skillet with non-stick spray, warm it over medium heat for 1 minute. Add pork and cook, stirring occasionally until it loses the pink color, approximately 5 to 6 minutes. Add onions, sweet bell peppers, undrained pineapple, vinegar, sugar and soy sauce. Bring to a boil, cover and simmer until vegetables are crisp-tender, approximately 5 minutes.
Meanwhile, cook rice according to instructions on rice package. Drain peaches, reserve juice, add enough water to juice to make 1/2 cup liquid. Blend in cornstarch. Cut each peach in thirds. Stir cornstarch mix and peaches into the skillet. Cook, stirring constantly until bubbly, cook 1 minute longer. Serve over rice. Yields 4 servings.
Cheese and Rice Layer
Rice (white)
Cheese (chedder or one that melts easy)
Boil some rice. Take one glass bowl (mircrowave safe) big enough for the rice and half as much more. Spread a layer of rice in the bottom of the bowl and place cheese chunks or bits on top of rice. Add more rice on top of that and alternate between cheese and rice until rice is all gone. Use cheese for the last layer. Let sit until cheese is melted or for faster results put in microwave until cheese is melted.
For variety, other types of rice and cheese may be used; also, you can spice it up by adding cooked or raw vegetables to your liking.
Four Cheese Manicotti
1 large onion; minced
1 pound mushrooms, sliced
1/2 cup butter or margarine
1/2 cup flour
4 cups milk
1 1/2 ups parmesan cheese, grated
salt and pepper to taste
12 manicotti shells
1 pound deli-style ricotta
4 ounces mozzarella cheese, diced
1/2 cup romano cheese, grated
1/4 cup walnuts, finely chopped
1/4 cup parsley, chopped
3 eggs
1 dash nutmeg
Saute onion and mushrooms in butter 5 minutes; stir in flour. Gradually stir in milk; stir over low heat until sauce bubbles and thickens. Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside. Cook manicotti shells according to package directions; drain and cover with cold water. Mix together ricotta, mozzarella, Romano, and remaining Parmesan cheese; add walnuts, parsley and eggs. Season to taste with salt, pepper, and nutmeg. Drain manicotti shells; stuff with cheese mixture. Place shells side by side in a greased shallow baking pan; spoon sauce over all. Bake in preheated 400 degree oven 20 to 25 minutes, or until bubbly and golden.
Swedish Meatballs and Egg Noodles
2 LB Ground Chuck
2 eggs
2 cups bread crumbs
1/2 tsp. salt
1/4 tsp. black pepper
1 onion, finely chopped
2 TBS canola oil
1 can cream of celery soup
1 can cream of mushroom soup
1 cup sour cream
1/2 cup milk
16 oz. medium egg noodles
1/2 tsp. Greek seasoning
1 tsp. sugar
6 qt. boiling water
2 TBS salt
Mix together ground chuck, eggs, bread crumbs,salt, pepper, Greek seasoning, sugar, & onion. Shape mixture into small meatballs. Put 2 TBS canola oil in a large skillet. Add meatballs & brown on all sides. Cover & cook over low heat for 10 minutes. Blend soups, sourcream, & Milk. Cover & simmer 10 minutes. Bring 6 qt. water & 2 TBS salt to a rapid boil. Gradually add noodles to water, so water continues to boil. Cook until noodles are tender & drain. Serve meatballs over noodles.
Mrs. Field's Cookie Recipe
Cream Together:
-2 Cups butter
-2 Cups sugar
-2 Cups brown sugar
Add:
-4 eggs
-2 teaspoons vanilla
Mix Together:
-4 Cups flour
-5 Cups oatmeal (put small amounts in blender--after measuring--until it turns to power)
-1 teaspoons baking powder
-2 teaspoons baking soda
Mix together all the ingredients and 24 ounces of chocolate chips, and 8 ounce Hershey bar (grated) and 3 cups of chopped nuts (any kind). Bake on an ungreased cookie sheet. Make golf ball sized cookies, 2 inches apart. Bake at 375º F for 6 minutes*.
*Slightly longer if necessary--cookies should be soft.
Macaroni and Cheese
1 7 oz. package macaroni and cheese
1/2 stick butter (unsalted)
1 12 oz cans evaporated milk
1 tbsp. Worcestershire sauce
5 drops Tabasco sauce
2 beaten eggs
1 tsp. dry mustard
1 pound sharp Cheddar Cheese, grated
Add the macaroni to 2 quarts boiling salted water. Cook according to package instructions for al dente. Drain and toss with the butter until butter is melted. Mix together the Worcestershire sauce, the Tabasco sauce, the dry mustard, and 1 beaten egg. Beat smooth. Add other egg and 1/2 the can of evaporated milk. Butter a large pyrex casserole and add the macaroni and egg mixture. Stir in 1/4 of the cheese and blend thoroughly.
Place casserole in a 350 degree oven and bake for 20 minutes and then stir in another 1/4 of the cheese. Bake another 20 minutes and stir in half of the remaining milk and another 1/4 of the cheese. Bake for 20 minutes and stir in half of the remaining cheese and top with rest. Bake for 10 minutes longer and serve.
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