½ cup flour
½ cup chopped green onions
1 ½ cups grated squash
½ cup mayo
4 beaten eggs
Mix all together. Fry in oil or butter in pancake size 1 in on both sides, or until brown. Can serve w/ sour cream or chives or just butter.
Grandma Moss
Friday, April 18, 2008
Corn Zucchini Bake
3 – 4 med zucchini
¼ cup chopped onion
1 – 10oz frozen corn, cooked and drained
1 cup shredded swiss cheese
¼ t. salt
¼ t. parmesan cheese
¼ cup butter
2 cups soft bread cubes
Slice unpeeled squash 1 in thick, cook for 15-20mins. Drain and mash w/ fork.
In same pan, cook onion in butter. Add squash, eggs, corn, cheese, and salt. Combine bread cubes, butter and parmesan cheese. Put on top other mixture. Bake 350* for 40 mins or until knife comes out clean. Let stand for 10 mins.
Grandma Moss
¼ cup chopped onion
1 – 10oz frozen corn, cooked and drained
1 cup shredded swiss cheese
¼ t. salt
¼ t. parmesan cheese
¼ cup butter
2 cups soft bread cubes
Slice unpeeled squash 1 in thick, cook for 15-20mins. Drain and mash w/ fork.
In same pan, cook onion in butter. Add squash, eggs, corn, cheese, and salt. Combine bread cubes, butter and parmesan cheese. Put on top other mixture. Bake 350* for 40 mins or until knife comes out clean. Let stand for 10 mins.
Grandma Moss
Grandma Renner’s Date Cake
1 cup chopped dated
1 cup sugar
1 T. shortening
1 ¼ cups flour
¼ t. salt
½ cup walnuts
1 cup boiling wather
1 t. soda
1 egg
1 t. vanilla
Cut up dates and put in bowl. Pour boiling water over dates and let set while mixing other ingredients. Cream sugar and shortening, add beaten egg. Add dates and water. Stir in flour, salt and soda that’s been sifted together. Add vanilla. Bake @ 350* till tests done. This is good w/ frosting, sauce or whipped cream.
Grandma Helen Renner
1 cup sugar
1 T. shortening
1 ¼ cups flour
¼ t. salt
½ cup walnuts
1 cup boiling wather
1 t. soda
1 egg
1 t. vanilla
Cut up dates and put in bowl. Pour boiling water over dates and let set while mixing other ingredients. Cream sugar and shortening, add beaten egg. Add dates and water. Stir in flour, salt and soda that’s been sifted together. Add vanilla. Bake @ 350* till tests done. This is good w/ frosting, sauce or whipped cream.
Grandma Helen Renner
Grandma Renner’s So Good Stew
2 – 2 ½ lbs beef shank
2 large onion cut up
some celery tops or leaves
garlic
1 ½ qt water
Salt meat – 1 T. per lb of meat. Pepper if desired. Steam for 1 ½ hrs, then add vegetables.
1 lb (or 2 ½ ) canned tomatoes
4 cut up carrots
1 – 1 ½ cup frozen vegetables
6 stalks celery
4 large potatoes cut up
Salt and pepper to taste. Simmer until veggies are done.
Grandma Helen Renner
2 large onion cut up
some celery tops or leaves
garlic
1 ½ qt water
Salt meat – 1 T. per lb of meat. Pepper if desired. Steam for 1 ½ hrs, then add vegetables.
1 lb (or 2 ½ ) canned tomatoes
4 cut up carrots
1 – 1 ½ cup frozen vegetables
6 stalks celery
4 large potatoes cut up
Salt and pepper to taste. Simmer until veggies are done.
Grandma Helen Renner
Grandma Olives Cheese Soup
2 T. margarine
½ cup diced carrots
½ cup diced celery
½ cup diced onions
½ cup diced potatoes
½ cup diced broccoli
¼ cup flour
1 cup chicken broth (or bouillion in water)
Saute vegetables in melted butter. Stir in flour and blend well. Add chicken broth and seasonings until it boils. Add ½ cup cheese. Salt and pepper to taste. Top w/ paprika.
Grandma Olive Moss
½ cup diced carrots
½ cup diced celery
½ cup diced onions
½ cup diced potatoes
½ cup diced broccoli
¼ cup flour
1 cup chicken broth (or bouillion in water)
Saute vegetables in melted butter. Stir in flour and blend well. Add chicken broth and seasonings until it boils. Add ½ cup cheese. Salt and pepper to taste. Top w/ paprika.
Grandma Olive Moss
Grandma Olive’s Clam Chowder
2 t. salt
1 cup diced onion
1 cup diced celery
4 cups diced potatoes
2 cups diced carrots
2 cans of clams
Barely cover w/ water. Add juice from clams. Cook 20 mins or until barely tender.
In a large pan combine
¾ cup margarine
¾ cup flour
1 qt half and half
salt and pepper to taste
Melt margarine, stir in flour, add half and half. Stir until thickened. Add vegetable and clams. Heat through.
Grandma Olive Moss
1 cup diced onion
1 cup diced celery
4 cups diced potatoes
2 cups diced carrots
2 cans of clams
Barely cover w/ water. Add juice from clams. Cook 20 mins or until barely tender.
In a large pan combine
¾ cup margarine
¾ cup flour
1 qt half and half
salt and pepper to taste
Melt margarine, stir in flour, add half and half. Stir until thickened. Add vegetable and clams. Heat through.
Grandma Olive Moss
Grandma Olive’s Potato Soup
Saute 1 chopped onion in 2-3 T. margarine.
Add 3-4 diced potatoes.
Almost cover w/ water. Boil and cook until tender.
Prepare 2 cups med white sauce. Add cooked vegetable to sauce. Salt and pepper to taste.
Add 1 small can chopped pimentos.
Grandma Olive Moss
Add 3-4 diced potatoes.
Almost cover w/ water. Boil and cook until tender.
Prepare 2 cups med white sauce. Add cooked vegetable to sauce. Salt and pepper to taste.
Add 1 small can chopped pimentos.
Grandma Olive Moss
Aunt Donna’s Vegetable Dip
1 cup sour cream
1 cup mayo
1 T. dried minced onion
1 t. dill weed
1 t. bon appetite
1 t. lemon juice
mix together well and chill
Aunt Donna Robinson
1 cup mayo
1 T. dried minced onion
1 t. dill weed
1 t. bon appetite
1 t. lemon juice
mix together well and chill
Aunt Donna Robinson
Grandma Olive’s Carrot Cake
2 cups sugar
1 cup vegetable oil
3 eggs
1 small can crushed pineapple
1 cup coconut
1 cup nuts
2 cups grated carrots
2 t. vanilla
Sift together:
2 cups flour
1 t. soda
½ t. salt
2 t. cumin
and add to mixture. Bake @ 350* for 30 mins until done.
Grandma Olive Moss
1 cup vegetable oil
3 eggs
1 small can crushed pineapple
1 cup coconut
1 cup nuts
2 cups grated carrots
2 t. vanilla
Sift together:
2 cups flour
1 t. soda
½ t. salt
2 t. cumin
and add to mixture. Bake @ 350* for 30 mins until done.
Grandma Olive Moss
Grandma Olive’s Chicken Casserole
Boil 1 chicken (2 ½ - 3 lbs) until tender in 1 ½ qts of water and 1 rounded t. salt.
Mix together and cook clear
1 cup margarine
1 large onion
3 blades of celery
add
1 rounded t. sage
4 chicken boullion cubes
½ can broth.
Break up in small pieces 1 loaf of bread. Add boulillon broth and pour over bread. Mix well. Beat 4 eggs and add to mixture. Make a thickening and add to rest of broth for gravy. Put ½ dressing in 9x13 glass dish. Put cut up meat on top. Then gravy on top of meat and then other ½ of dressing. Bake @ 350* for 30 mins.
Grandma Olive Moss
Mix together and cook clear
1 cup margarine
1 large onion
3 blades of celery
add
1 rounded t. sage
4 chicken boullion cubes
½ can broth.
Break up in small pieces 1 loaf of bread. Add boulillon broth and pour over bread. Mix well. Beat 4 eggs and add to mixture. Make a thickening and add to rest of broth for gravy. Put ½ dressing in 9x13 glass dish. Put cut up meat on top. Then gravy on top of meat and then other ½ of dressing. Bake @ 350* for 30 mins.
Grandma Olive Moss
My best Meatloaf
1 ½ lbs hamburger
½ cup oatmeal
2 eggs
¼ cup chopped onion
2 t. salt
¼ t. pepper
½ cup water w/ ½ cup ketchup
Mix all together and pack firmly in loaf pan. Cover with sauce before baking.
Sauce:
6 T. brown sugar
½ cup catsup
1 t. dry mustard
¼ t. nutmeg
Mix together and put over meatloaf. (I like to put bacon strips on mine). Bake @350* for 1 hour.
Grandma Moss
½ cup oatmeal
2 eggs
¼ cup chopped onion
2 t. salt
¼ t. pepper
½ cup water w/ ½ cup ketchup
Mix all together and pack firmly in loaf pan. Cover with sauce before baking.
Sauce:
6 T. brown sugar
½ cup catsup
1 t. dry mustard
¼ t. nutmeg
Mix together and put over meatloaf. (I like to put bacon strips on mine). Bake @350* for 1 hour.
Grandma Moss
Salisbury Steak
1 lb hamburger
2/3 cup canned milk
1 T. meatloaf seasoning
1 small diced onion
½ t salt
¼ t. pepper
1 pkg saltine crackers (crumbs)
1 pkg beef gravy mix
Mix all ingredients together except cracker crumbs and gravy. Make 8-10 patties. Bread @ side w/ crumbs and pat quite thin. Fry on both sides until golden brown. Put in baking pan and cover w/ gravy. Bake @ 350* for 20 mins or until bubbly.
Grandma Moss
2/3 cup canned milk
1 T. meatloaf seasoning
1 small diced onion
½ t salt
¼ t. pepper
1 pkg saltine crackers (crumbs)
1 pkg beef gravy mix
Mix all ingredients together except cracker crumbs and gravy. Make 8-10 patties. Bread @ side w/ crumbs and pat quite thin. Fry on both sides until golden brown. Put in baking pan and cover w/ gravy. Bake @ 350* for 20 mins or until bubbly.
Grandma Moss
Ritzey Chicken Casserole
3 cups cooked and cubed chicken
2 cups sour cream
2 cans cream of chicken
2 T. minced onion
slivered almonds (opt)
Combine all ingredients
Topping:
½ - ¾ cup melted butter
1 ½ cups crushed Ritz crackers
2 T. poppy seeds
Combine and sprinkle on top of chicken mixture. Bake @ 350* for 30 mins.
Grandma Moss
2 cups sour cream
2 cans cream of chicken
2 T. minced onion
slivered almonds (opt)
Combine all ingredients
Topping:
½ - ¾ cup melted butter
1 ½ cups crushed Ritz crackers
2 T. poppy seeds
Combine and sprinkle on top of chicken mixture. Bake @ 350* for 30 mins.
Grandma Moss
Chicken Enchiladas
Mix together
2 cups chopped chicken
1 cup grated cheese
4 oz green chilies
4 chopped green onions
1 can cream of chicken soup
1 can cream of mushroom
1 cup sour cream
Divide sauce in half and mix half with chicken mixture. Dip 12 flour tortillas in hot chicken broth, fill w/ 2 T. mix. Roll up and line 9x13 pan. Cover w/ the rest of the sauce and top w/ grated cheese. Bake @ 400* for 30 mins or until warmed through.Grandma Moss
2 cups chopped chicken
1 cup grated cheese
4 oz green chilies
4 chopped green onions
1 can cream of chicken soup
1 can cream of mushroom
1 cup sour cream
Divide sauce in half and mix half with chicken mixture. Dip 12 flour tortillas in hot chicken broth, fill w/ 2 T. mix. Roll up and line 9x13 pan. Cover w/ the rest of the sauce and top w/ grated cheese. Bake @ 400* for 30 mins or until warmed through.Grandma Moss
Chicken and Dumplings
1 – 5 lb chicken or several chicken breasts cooked until tender w/ 2 cups celery and 2 onions. Drain, and discard veggies. Save broth.
8 cups chicken broth
1 cup peeled and sliced carrots
1 cup chopped celery
1 cup peeled and sliced potatoes
½ t. salt
1 ½ t. poultry seasoning
½ t. pepper
1 cup chopped onions
1 t. celery seed
Boil for 30 mins
Combine chicken with 1 cup milk and ½ cup flour mixed together and added slowly to soup. Add cut up chicken. Heat to gently bubbling.
Dumplings:
1 ½ cups flour sifted twice
Once w/ salt and baking powder ( ½ t. salt, 3 t. baking powder)
¼ cup chilled shortening
½ - 2/3 cup ice water
Cut shortening into flour and mix water in w/ fork. Don’t over mix.
Drop dumplings by teaspoons in bubbling stew, leaving space between. Cover and simmer for 15 mins w/ out lifting lid. Test to be sure done. Sprinkle parsely flakes on top.
Grandma Moss
8 cups chicken broth
1 cup peeled and sliced carrots
1 cup chopped celery
1 cup peeled and sliced potatoes
½ t. salt
1 ½ t. poultry seasoning
½ t. pepper
1 cup chopped onions
1 t. celery seed
Boil for 30 mins
Combine chicken with 1 cup milk and ½ cup flour mixed together and added slowly to soup. Add cut up chicken. Heat to gently bubbling.
Dumplings:
1 ½ cups flour sifted twice
Once w/ salt and baking powder ( ½ t. salt, 3 t. baking powder)
¼ cup chilled shortening
½ - 2/3 cup ice water
Cut shortening into flour and mix water in w/ fork. Don’t over mix.
Drop dumplings by teaspoons in bubbling stew, leaving space between. Cover and simmer for 15 mins w/ out lifting lid. Test to be sure done. Sprinkle parsely flakes on top.
Grandma Moss
Chicken Hawaiian Haystacks
2 cans cream of chicken
1 can chicken broth
2 cups cut up cooked chicken
4 cups cooked rice
1 can chow mein noodles
2 med tomatoes
½ cup diced green peppers
1 cup chopped celery
½ cup chopped green onion
1 can pineapple tidbits
1 cup grated cheese
½ cup slivered almonds
½ cup coconut
Combine soup and chicken broth. Add chicken and simmer for 10 mins. Layer in this order (if you’re grandma J )
rice, chow mein noodles, chicken gravy, tomatoes, celery, green peppers, onion, pineapple, cheese, almonds, and coconut.
Serves 8
Grandma Moss
1 can chicken broth
2 cups cut up cooked chicken
4 cups cooked rice
1 can chow mein noodles
2 med tomatoes
½ cup diced green peppers
1 cup chopped celery
½ cup chopped green onion
1 can pineapple tidbits
1 cup grated cheese
½ cup slivered almonds
½ cup coconut
Combine soup and chicken broth. Add chicken and simmer for 10 mins. Layer in this order (if you’re grandma J )
rice, chow mein noodles, chicken gravy, tomatoes, celery, green peppers, onion, pineapple, cheese, almonds, and coconut.
Serves 8
Grandma Moss
Chicken Royale
4 lrg chicken breasts
Flour mixture:
¼ cup flour
½ t. salt
¼ t. paprika
melted butter
Stuffing:
2 cups dry bread crumbs
1 T. onion
½ t. poultry seasoning
Dash of pepper
¼ cup hot water
2 T. butter
Mushroom Sauce:
½ cup minced onions
2 T. butter
½ lb fresh sliced mushrooms
2 T. flour
½ cup heavy whipping cream
Salt and pepper to taste
Combine flour, salt, and paprika. Set aside.
Melt butter. Set aside. Combine all stuffing ingredients and stuff the civety in chicken breast with stuffing. Dip chicken in melted butter, then dredge in flour mixture. Bake @ 325* for 45 mins. Turn and bake 45 mins more. Serve with mushroom sauce. Saute onions and mushrooms in butter. Stir in flour. Add cream, salt and pepper. Cook until thickened.
Grandma Moss
Flour mixture:
¼ cup flour
½ t. salt
¼ t. paprika
melted butter
Stuffing:
2 cups dry bread crumbs
1 T. onion
½ t. poultry seasoning
Dash of pepper
¼ cup hot water
2 T. butter
Mushroom Sauce:
½ cup minced onions
2 T. butter
½ lb fresh sliced mushrooms
2 T. flour
½ cup heavy whipping cream
Salt and pepper to taste
Combine flour, salt, and paprika. Set aside.
Melt butter. Set aside. Combine all stuffing ingredients and stuff the civety in chicken breast with stuffing. Dip chicken in melted butter, then dredge in flour mixture. Bake @ 325* for 45 mins. Turn and bake 45 mins more. Serve with mushroom sauce. Saute onions and mushrooms in butter. Stir in flour. Add cream, salt and pepper. Cook until thickened.
Grandma Moss
Chicken Crescents (Grandma Moss’s favorite)
2 – 3 oz cream cheese (1 w/ chives)
1 ½ cups margarine
½ t. pepper
2 cups cubed chicken (1 full chicken)
1 – 4 oz can of mushrooms
2 pkgs crescent rolls
½ cup finely crushed walnuts
2/3 cups Pepperidge stuffing mix
Cream together, cream cheese, ¼ cup margarine, and pepper. Fold in chicken and mushrooms. Spread ¼ cup mix on top of wide end. Roll up. Pinch in sides. Dip in melted margarine, then roll in nuts and stuffing. Bake on ungreased cookie sheet. Bake about 15 mins @ 325*.
Sauce:
Cream of chicken soup, slightly diluted.
Grandma Moss
1 ½ cups margarine
½ t. pepper
2 cups cubed chicken (1 full chicken)
1 – 4 oz can of mushrooms
2 pkgs crescent rolls
½ cup finely crushed walnuts
2/3 cups Pepperidge stuffing mix
Cream together, cream cheese, ¼ cup margarine, and pepper. Fold in chicken and mushrooms. Spread ¼ cup mix on top of wide end. Roll up. Pinch in sides. Dip in melted margarine, then roll in nuts and stuffing. Bake on ungreased cookie sheet. Bake about 15 mins @ 325*.
Sauce:
Cream of chicken soup, slightly diluted.
Grandma Moss
Nacho Skillet Casserole
1 lb hamburger
1 chopped med onion
1 t. sugar
½ t. oregano
½ - 1 t. chili powder
1 – 15 ½ oz drained kidney beans
1 – 15 oz can tomato sauce
1 – 12 oz can mexicorn
¼ cup chopped black olives
2 cups slightly crushed tortilla chips (opt)
Sour cream
avocado
In large skillet brown hamburger and onion. Drain well. Stir in seasonions, kidney beans, tomato sauce, corn, and olives. Simmer 10-20 mins. Stirring occasionally, until most of moisture in absorded. Sprinkle chips over meat. Top with Cheese. Cover and simmer for 2-3 mins. Serve immediately. Top with sour cream, avocado, and tomato. Makes 6 (1 cup) servings.
Grandma Moss
1 chopped med onion
1 t. sugar
½ t. oregano
½ - 1 t. chili powder
1 – 15 ½ oz drained kidney beans
1 – 15 oz can tomato sauce
1 – 12 oz can mexicorn
¼ cup chopped black olives
2 cups slightly crushed tortilla chips (opt)
Sour cream
avocado
In large skillet brown hamburger and onion. Drain well. Stir in seasonions, kidney beans, tomato sauce, corn, and olives. Simmer 10-20 mins. Stirring occasionally, until most of moisture in absorded. Sprinkle chips over meat. Top with Cheese. Cover and simmer for 2-3 mins. Serve immediately. Top with sour cream, avocado, and tomato. Makes 6 (1 cup) servings.
Grandma Moss
Deluxe Macaroni and Cheese
1 ½ cup scalded milk
¼ cup melted butter
1 T. minced onion
½ t. salt
1/8 t. pepper
1 cup cooked macaroni
1 cup soft bread cubes
¼ cup chopped pimento
1 ½ cup grated cheese
3 beaten eggs
chopped parsely
Pour milk over bread cubes. Add Butter, pimento, onion, cheese, and seasonings. Mix well. Add eggs and macaroni. Pour into greased individual baking dishes or 8x8 pan. Bake @ 325* for 35 mins.
Serve with mushroom sauce.
1 can cream of mushroom soup
½ can milk.
Pour over soufflé. Sprinkle with parseley.
Hints:
Can add chopped ham. Prepare a day ahead (unbaked) chilling makes liter use elbow macaroni. Add eggs last. Can bake slow and longer @275*-300* for 45 mins.
Grandma Moss
¼ cup melted butter
1 T. minced onion
½ t. salt
1/8 t. pepper
1 cup cooked macaroni
1 cup soft bread cubes
¼ cup chopped pimento
1 ½ cup grated cheese
3 beaten eggs
chopped parsely
Pour milk over bread cubes. Add Butter, pimento, onion, cheese, and seasonings. Mix well. Add eggs and macaroni. Pour into greased individual baking dishes or 8x8 pan. Bake @ 325* for 35 mins.
Serve with mushroom sauce.
1 can cream of mushroom soup
½ can milk.
Pour over soufflé. Sprinkle with parseley.
Hints:
Can add chopped ham. Prepare a day ahead (unbaked) chilling makes liter use elbow macaroni. Add eggs last. Can bake slow and longer @275*-300* for 45 mins.
Grandma Moss
Chinese Hamburger
1 lb hamburger
2 chopped onions
1 ½ cup warm water
1 ½ cup uncooked rice
¼ t. pepper
1 T. oil
1 can cream of mushroom soup
1 can cream of chicken soup
2 T. soy sauce
1 can chow mein noodles
Brown meat in oil, drain. Mix soup with water (rinse cans), mix all ingredients but noodles. Put in lightly greased casserole dish. Cover and bake @ 350* for 30 mins. Stir and bake uncovered for 20 mins. Cover with noodles and bake 10 more mins. Serve immediately.
Grandma Moss
2 chopped onions
1 ½ cup warm water
1 ½ cup uncooked rice
¼ t. pepper
1 T. oil
1 can cream of mushroom soup
1 can cream of chicken soup
2 T. soy sauce
1 can chow mein noodles
Brown meat in oil, drain. Mix soup with water (rinse cans), mix all ingredients but noodles. Put in lightly greased casserole dish. Cover and bake @ 350* for 30 mins. Stir and bake uncovered for 20 mins. Cover with noodles and bake 10 more mins. Serve immediately.
Grandma Moss
Sour Cream Scalloped Potatoes
1 bag frozen shredded hash browns
4 slices bacon, fried crisp
2 cans cream of chicken soup
2 cups sour cream
2 cups grated cheese
½ t. salt
1 med onion, chopped fine
1 cube butter
2 cups crushed corn flakes
Put hash brown in 9x13 pan. Combine soup, sour cream, cheese, onion, salt, and bacon. (Hormels real crumbled bacon) Combine gently with hash browns. Mix melted butter with corn flakes and put on top. Bake @ 350* for 45 mins or until done.Grandma Moss
4 slices bacon, fried crisp
2 cans cream of chicken soup
2 cups sour cream
2 cups grated cheese
½ t. salt
1 med onion, chopped fine
1 cube butter
2 cups crushed corn flakes
Put hash brown in 9x13 pan. Combine soup, sour cream, cheese, onion, salt, and bacon. (Hormels real crumbled bacon) Combine gently with hash browns. Mix melted butter with corn flakes and put on top. Bake @ 350* for 45 mins or until done.Grandma Moss
Chicken Rolls
1 pkgs crescent rolls (8 per pkg)
4 chicken breasts cooked and diced
1 3oz pkg cream cheese
1 3oz pkg cream cheese w/ chives
1 4oz can sliced mushrooms
¼ cup melted butter
1 pkg cheese and garlic croutons, crushed
Gravy:
¼ cup butter
¼ cup flour
2 cups chicken broth or 2 t. chicken boullion dissolved in 2 cups water.
Mix chicken with cream cheeses and mushrooms. Flatten rolls and put ¼ to ½ cup chicken mixuture in roll. Fold the 2 corners together and pinch to seal in triangular shape. Dip in melted butter and crushed croutons. Bake on cookie sheet for 20-30 mins @ 350* or until golden brown.
Gravy:
Melt butter and add broth stirring constantly. Serve over hot chicken rolls.
Grandma Moss
4 chicken breasts cooked and diced
1 3oz pkg cream cheese
1 3oz pkg cream cheese w/ chives
1 4oz can sliced mushrooms
¼ cup melted butter
1 pkg cheese and garlic croutons, crushed
Gravy:
¼ cup butter
¼ cup flour
2 cups chicken broth or 2 t. chicken boullion dissolved in 2 cups water.
Mix chicken with cream cheeses and mushrooms. Flatten rolls and put ¼ to ½ cup chicken mixuture in roll. Fold the 2 corners together and pinch to seal in triangular shape. Dip in melted butter and crushed croutons. Bake on cookie sheet for 20-30 mins @ 350* or until golden brown.
Gravy:
Melt butter and add broth stirring constantly. Serve over hot chicken rolls.
Grandma Moss
Baked Beans
2 cans van camps pork & beans
1 lb ham
2 chopped onions
2 chopped green peppers
½ small bottle ketchup
1 cup brown sugar
6 T. worchestshire sauce
1 can chunk pineapple
Bake @ 250* for 2 ½ - 3 hours or cook on low on stove top.
Grandma Olive Moss
1 lb ham
2 chopped onions
2 chopped green peppers
½ small bottle ketchup
1 cup brown sugar
6 T. worchestshire sauce
1 can chunk pineapple
Bake @ 250* for 2 ½ - 3 hours or cook on low on stove top.
Grandma Olive Moss
Chicken Dressing Casserole
Boil 1 chicken or several breasts cup up. 2 Stove top stuffing mixes. Follow pkg directions and put on bottom of 9x13 pan. Put chicken on top
Sauce
3 cans cream of chicken soup
1 soup can chicken broth
½ cup milk
mix well
Pour sauce over chicken. Top with buttered bread crumbs or cheese. Bake @ 350* for 45 mins.
Grandma Moss
Sauce
3 cans cream of chicken soup
1 soup can chicken broth
½ cup milk
mix well
Pour sauce over chicken. Top with buttered bread crumbs or cheese. Bake @ 350* for 45 mins.
Grandma Moss
Surprise Salad
First Layer
2 cups crushed pretzels
¾ cup melted butter
3 T. sugar
Second Layer
8 oz cream cheese
1 can crushed pineapple, well drained
1 cup sugar
12 oz cool whip
Third Layer
6 oz raspberry jello
3 cups boiling water
1 pkg frozen raspberries
Mix pretzels, sugar, and butter. Press into 9x13. Bake @ 400* for 5 mins, cool. Mix cream cheese, sugar, and cool whip save a little aside to top when finished). Fold in pineapple. Spread mixture over crust. Dissolve jello in boiling water. Add frozen raspberries. Set until syrupy. Pour over cream cheese mixture. Place in fridge until set. Put more cool whip and crushed pretzels on top.
Grandma Moss
2 cups crushed pretzels
¾ cup melted butter
3 T. sugar
Second Layer
8 oz cream cheese
1 can crushed pineapple, well drained
1 cup sugar
12 oz cool whip
Third Layer
6 oz raspberry jello
3 cups boiling water
1 pkg frozen raspberries
Mix pretzels, sugar, and butter. Press into 9x13. Bake @ 400* for 5 mins, cool. Mix cream cheese, sugar, and cool whip save a little aside to top when finished). Fold in pineapple. Spread mixture over crust. Dissolve jello in boiling water. Add frozen raspberries. Set until syrupy. Pour over cream cheese mixture. Place in fridge until set. Put more cool whip and crushed pretzels on top.
Grandma Moss
Santa Cinnamon Salad
½ cup cinnamon candy
6 oz pkg cherry jello
15 oz can crushed pineapple and juice
2 cups chopped apples (or shredded)
1 cup finely chopped walnuts
Dissolve jello and candy in 2 cups boiling water then add remaining ingredients. Chill until set. Red food coloring may be added.
Grandma Moss
6 oz pkg cherry jello
15 oz can crushed pineapple and juice
2 cups chopped apples (or shredded)
1 cup finely chopped walnuts
Dissolve jello and candy in 2 cups boiling water then add remaining ingredients. Chill until set. Red food coloring may be added.
Grandma Moss
CHEESE SOUP
4-5 c. cubed potatoes Last 7 min stir in 1 c butter,6 chicken boullion cubes
c.carrots[ sliced] 1 Tbsp dry mustard, ½ tsp pepper. 2 # Velveeta
1 ½ c celery [chopped] cheese [cut into chunks] add 2 c. milk in ½ c. flour
2 ½ c. water Do not boil Stir frequently while cheese melts
Bring to boil & simmer 20 min. Serves 12-15
Add 1 pkg chopped broccoli
Kendra
c.carrots[ sliced] 1 Tbsp dry mustard, ½ tsp pepper. 2 # Velveeta
1 ½ c celery [chopped] cheese [cut into chunks] add 2 c. milk in ½ c. flour
2 ½ c. water Do not boil Stir frequently while cheese melts
Bring to boil & simmer 20 min. Serves 12-15
Add 1 pkg chopped broccoli
Kendra
ORANGE FREEZE
½ gal Orange sherbet,
½ gal Vanilla ice cream,
3-4 cans Sprite ;
let melt & refreeze. Good for sore throats.ike
Kendra
½ gal Vanilla ice cream,
3-4 cans Sprite ;
let melt & refreeze. Good for sore throats.ike
Kendra
DRY ICE ROOT BEER
1 bottle Root beer extract,
4 lbs sugar,
4 gallons water.
Mix together dissolve sugar before adding 5 # dry ice. Serves 60 people
Kendra
4 lbs sugar,
4 gallons water.
Mix together dissolve sugar before adding 5 # dry ice. Serves 60 people
Kendra
CHICKEN SALAD
3 ½ #s chicken breasts [shredded]
1 pkg onion soup mix
2 cans water chestnuts
4 stalks celery [sliced]
ADD SAUCE 2 c. mayonnaise
8 oz cream cheese
½ tsp garlic salt
½ tsp salt & pepper
MIX together eat in croissants
[add grapes or apples if wanted]
Kendra
1 pkg onion soup mix
2 cans water chestnuts
4 stalks celery [sliced]
ADD SAUCE 2 c. mayonnaise
8 oz cream cheese
½ tsp garlic salt
½ tsp salt & pepper
MIX together eat in croissants
[add grapes or apples if wanted]
Kendra
CLAM SAUCE
2 c. mushrooms [ sliced]
2 cloves garlic [minced]
½ c. butter
6 Tbsp flour
3- 6 ½ ounce clams drained [save the juice]
2 c. light cream
½ c. fresh parmesan cheese
2 Tbsp fresh parsley [chopped]
½ tsp pepper
Sauté mushrooms & garlic in butter in large skillet.
Stir flour gradually add clam juice and cream. Stir
Until mixture thickens Add clams, cheese, parsley &
Pepper. Serve over linguine or spinach pasta
Kendra
2 cloves garlic [minced]
½ c. butter
6 Tbsp flour
3- 6 ½ ounce clams drained [save the juice]
2 c. light cream
½ c. fresh parmesan cheese
2 Tbsp fresh parsley [chopped]
½ tsp pepper
Sauté mushrooms & garlic in butter in large skillet.
Stir flour gradually add clam juice and cream. Stir
Until mixture thickens Add clams, cheese, parsley &
Pepper. Serve over linguine or spinach pasta
Kendra
POSSE STEW
Ranch style beans
White beans
Pinto beans
Garbanzo beans
Kidney beans
1 can of each add 1 # cooked hamburgerEnjoy!
Kendra
White beans
Pinto beans
Garbanzo beans
Kidney beans
1 can of each add 1 # cooked hamburgerEnjoy!
Kendra
YUMMY CHICKEN
6 -8 chicken breasts
1 bottle Russian Dressing
1bottle California Light Dressing
1 can whole cranberries
1 can cranberry sauce
1 pkg Dried Onion soup mix
Cook in crock pot, serve over rice
Kendra
1 bottle Russian Dressing
1bottle California Light Dressing
1 can whole cranberries
1 can cranberry sauce
1 pkg Dried Onion soup mix
Cook in crock pot, serve over rice
Kendra
CHICKEN ROLL UPS
8 oz. cream cheese
¾ c mushrooms,
½ tsp pepper
dash of garlic & onion salt
2-3 chicken breasts chopped
MIX put in 2 pkgs crescent rolls
Dip in melted butter, roll in crushed stuffing mixed w/ parmesan cheese
Cook @ 375 15 min
SAUCE :1 can cream of chicken soup6 oz sour cream & ½ c milk
Kendra
¾ c mushrooms,
½ tsp pepper
dash of garlic & onion salt
2-3 chicken breasts chopped
MIX put in 2 pkgs crescent rolls
Dip in melted butter, roll in crushed stuffing mixed w/ parmesan cheese
Cook @ 375 15 min
SAUCE :1 can cream of chicken soup6 oz sour cream & ½ c milk
Kendra
CINNAMON JELL-O
4 sm cherry jello
4 shredded apples
¾ c. cinnamon candy
Melt in hot water before adding jelloServe Whip Cream on top
Kendra
4 shredded apples
¾ c. cinnamon candy
Melt in hot water before adding jelloServe Whip Cream on top
Kendra
Thursday, April 17, 2008
SUGAR COOKIES
1 c. shortening 4 tsp baking powder
2 c sugar 1 c. milk
2 eggs 2 tsp vanilla
2 tsp salt 6 c. flour
2 tsp soda
MIX in order given, roll out on floured board. Cook @ 400 for 5 min
BUTTERCREAM FROSTING
1 cube butter ½ c. shortening
1 lb. Powder sugar
1/2 cup shortening
1 tsp. vanilla
Mix all together, frost your yummy cookies, get a cold glass of milk. ENJOY!
Kendra
2 c sugar 1 c. milk
2 eggs 2 tsp vanilla
2 tsp salt 6 c. flour
2 tsp soda
MIX in order given, roll out on floured board. Cook @ 400 for 5 min
BUTTERCREAM FROSTING
1 cube butter ½ c. shortening
1 lb. Powder sugar
1/2 cup shortening
1 tsp. vanilla
Mix all together, frost your yummy cookies, get a cold glass of milk. ENJOY!
Kendra
GRATED APPLE PUDDING
3 large apples [grated] ½ tsp nutmeg
1 c. sugar 1 tsp cinnamon
1 egg ¼ c. shortening
1 tsp soda ½ c. nuts
½ tsp salt 1 c. flour
Mix in order given. ,Bake @ 350 in cookie sheet. 30 min. Cut in 2” squares serve with whip cream and
SAUCE ¾ c. brown sugar, 1 c. water,
2 Tbsp corn starch. Cook until thick add 1 tsp Vanilla and 1 cube butter.
Kendra
1 c. sugar 1 tsp cinnamon
1 egg ¼ c. shortening
1 tsp soda ½ c. nuts
½ tsp salt 1 c. flour
Mix in order given. ,Bake @ 350 in cookie sheet. 30 min. Cut in 2” squares serve with whip cream and
SAUCE ¾ c. brown sugar, 1 c. water,
2 Tbsp corn starch. Cook until thick add 1 tsp Vanilla and 1 cube butter.
Kendra
DEEP FRIED DILL PICKLES
1 c. flour
½ tsp salt
1 tsp baking powder
2 eggs [beaten]
1 Tbsp Melted shortening
½ c. milk
Mix four, salt & baking powder. Mix together eggs, shortening & milk add to dry ingredients. Cut dill pickle long ways dip into batter & fry. Eat w/ fry sauce.
Kendra
½ tsp salt
1 tsp baking powder
2 eggs [beaten]
1 Tbsp Melted shortening
½ c. milk
Mix four, salt & baking powder. Mix together eggs, shortening & milk add to dry ingredients. Cut dill pickle long ways dip into batter & fry. Eat w/ fry sauce.
Kendra
BRYCE’s CREAM PUFFS
1 c. water & 1 cube butter bring to boil
ADD 1 c. flour stir
ADD 4 eggs,1 @ a time stir, stir, stir.
Drop by TBSP on ungreased cookie sheet.
Cook @ 425 15 min. Let cool. Cut off tops, pull out insides and fill w/ pudding or salad or whatever. Can freeze in between tissue paper.
Bryce
ADD 1 c. flour stir
ADD 4 eggs,1 @ a time stir, stir, stir.
Drop by TBSP on ungreased cookie sheet.
Cook @ 425 15 min. Let cool. Cut off tops, pull out insides and fill w/ pudding or salad or whatever. Can freeze in between tissue paper.
Bryce
CASHEW CHICKEN
Marinate 1 lb chicken in 2 Tbsp Soy sauce
1 tsp salt, 1 tsp sugar
Cook cut up chicken in a wok until no longer pink., remove chicken wipe out pan add 1 Tbsp oil , 1 tsp salt ,1 bag frozen peas & carrots. Cook 2 min add 5 oz cashews. In cup mix 1 Tbsp corn starch w/ 10 Tbsp water. dump into vegetables , add chicken and 2-3 Tbsp Oyster sauce. Serve over rice.
Kendra
1 tsp salt, 1 tsp sugar
Cook cut up chicken in a wok until no longer pink., remove chicken wipe out pan add 1 Tbsp oil , 1 tsp salt ,1 bag frozen peas & carrots. Cook 2 min add 5 oz cashews. In cup mix 1 Tbsp corn starch w/ 10 Tbsp water. dump into vegetables , add chicken and 2-3 Tbsp Oyster sauce. Serve over rice.
Kendra
CHERRY CRUNCH
1 c sugar
1 c oatmeal
½ c flourMIX together and add ½ c melted butter. Press ½ of the mixture into 8 x 8 pan pour 1 can cherry pie filling over top cover w/ rest of mix. Bake at 375 for 45 min. Serve w/ whip cream or ice cream
Kendra
1 c oatmeal
½ c flourMIX together and add ½ c melted butter. Press ½ of the mixture into 8 x 8 pan pour 1 can cherry pie filling over top cover w/ rest of mix. Bake at 375 for 45 min. Serve w/ whip cream or ice cream
Kendra
PEANUT BUTTER SQUARES
1 c. peanut butter
1 pkg crushed graham crackers
1 c butter
1 lb powdered sugarMelt butter add peanut butter and cracker crumbs then powdered sugar. Press into cake pan cover w/ 1 bag melted chocolate chips, Let it set up then cut into squares
Kendra
1 pkg crushed graham crackers
1 c butter
1 lb powdered sugarMelt butter add peanut butter and cracker crumbs then powdered sugar. Press into cake pan cover w/ 1 bag melted chocolate chips, Let it set up then cut into squares
Kendra
ORANGE JULIUS
6 oz can orange juice
1 ½ cans milk
1 ½ cans water
½ c sugar
1 tsp vanillaMix in a blender and add ice
Kendra
1 ½ cans milk
1 ½ cans water
½ c sugar
1 tsp vanillaMix in a blender and add ice
Kendra
SWEDISH PANCAKES
3 eggs
2 ½ c. milk
1 ½ c flour
1 tsp salt
2 tsp sugar
3 melted Tbsp butterMix in blender, cook on hot griddle serve rolled up w/ strawberries, whip cream & syrup
Kendra
2 ½ c. milk
1 ½ c flour
1 tsp salt
2 tsp sugar
3 melted Tbsp butterMix in blender, cook on hot griddle serve rolled up w/ strawberries, whip cream & syrup
Kendra
AUNT DONNA’s CARMEL CORN
1 lb brown sugar
1 c. Karo syrup
MIX & ADD
1 can Eagle brand milk
1 cube butter dash saltCook bring to boil 2 min stir all the time and pour over large bowl popped corn
1 c. Karo syrup
MIX & ADD
1 can Eagle brand milk
1 cube butter dash saltCook bring to boil 2 min stir all the time and pour over large bowl popped corn
Meatloaf
1 ¼ lb. ground beef
½ cup chopped onion
2 medium grated carrots
1 cup cracker crumbs
2 eggs, beaten
2 tbls green pepper
½ tsp salt
1/8 tsp thyme
1/8 tsp marjoram
1 crushed bay leaf
Mix all ingredients well. Press into baking dish and top with a mixture of 3 tbls brown sugar, ½ cup catsup, and 2 tbls mustard. Bake at 350 degrees for 1 hour.
Alisha
½ cup chopped onion
2 medium grated carrots
1 cup cracker crumbs
2 eggs, beaten
2 tbls green pepper
½ tsp salt
1/8 tsp thyme
1/8 tsp marjoram
1 crushed bay leaf
Mix all ingredients well. Press into baking dish and top with a mixture of 3 tbls brown sugar, ½ cup catsup, and 2 tbls mustard. Bake at 350 degrees for 1 hour.
Alisha
Yummy Chicken Stir-fry
8 oz angel hair pasta (uncooked)
2 cups broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
½ cup Kraft Asian Toasted Sesame Dressing
2 tbls soy sauce
¼ tsp ground ginger
¼ tsp garlic powder
¼ tsp crushed red pepper
1/3 cup cashews
Cook pasta, add broccoli to the boiling water for the last 3 minutes of pasta cooking time.
Meanwhile: Spray nonstick skillet, turn stove to medium high and add chicken. Cook chicken thoroughly. Then stir in dressing, soy sauce, ginger, garlic, crushed red pepper; cook 1 minute.
Drain pasta and broccoli, combine with chicken and toss lightly. Sprinkle with cashews.
Alisha
2 cups broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
½ cup Kraft Asian Toasted Sesame Dressing
2 tbls soy sauce
¼ tsp ground ginger
¼ tsp garlic powder
¼ tsp crushed red pepper
1/3 cup cashews
Cook pasta, add broccoli to the boiling water for the last 3 minutes of pasta cooking time.
Meanwhile: Spray nonstick skillet, turn stove to medium high and add chicken. Cook chicken thoroughly. Then stir in dressing, soy sauce, ginger, garlic, crushed red pepper; cook 1 minute.
Drain pasta and broccoli, combine with chicken and toss lightly. Sprinkle with cashews.
Alisha
Mock Café Rio Chicken Salad
Chicken:
7 chicken breasts
2 cans Rotelle brand tomatoes with diced chilies
1 can pinto beans
1 tsp pepper
1 tsp salt
1 tsp chili powder
1 tsp garlic salt
1 tsp cayenne pepper
Dash Tabasco
Dash lime juice
Cook all day in crock pot on low. Shred
Rice:
2 cups water
2 tsp minced garlic
½ bunch cilantro
1 can green chilies
1 tsp salt
1 tbls butter
½ onion
Combine above ingredients in a food processor until pureed.
Add:
4 cups chicken broth
Bring to a boil then add:
3 cups rice
Simmer 20 minutes then remove from heat and add 2 cans pinto beans.
Dressing:
½ bunch cilantro
1 avocado (optional)
1 jalapeño
1 can green chilies
2 tomatillos
Dash lime juice
Puree in food processor. Then add to:
1 buttermilk ranch pkg made with sour cream and milk
Alisha
7 chicken breasts
2 cans Rotelle brand tomatoes with diced chilies
1 can pinto beans
1 tsp pepper
1 tsp salt
1 tsp chili powder
1 tsp garlic salt
1 tsp cayenne pepper
Dash Tabasco
Dash lime juice
Cook all day in crock pot on low. Shred
Rice:
2 cups water
2 tsp minced garlic
½ bunch cilantro
1 can green chilies
1 tsp salt
1 tbls butter
½ onion
Combine above ingredients in a food processor until pureed.
Add:
4 cups chicken broth
Bring to a boil then add:
3 cups rice
Simmer 20 minutes then remove from heat and add 2 cans pinto beans.
Dressing:
½ bunch cilantro
1 avocado (optional)
1 jalapeño
1 can green chilies
2 tomatillos
Dash lime juice
Puree in food processor. Then add to:
1 buttermilk ranch pkg made with sour cream and milk
Alisha
Neiman-Marcus Cookies
1 cup butter
12 oz. chocolate chips
2 cups flour
1 cup brown sugar
1 teaspoon soda
½ teaspoon salt
1 cup sugar
½ Hershey Bar grated (4 oz)
2 ½ cups blended oatmeal
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla
½ cup chopped nuts (optional)
Measure oatmeal, and blend in a blender to a fine powder.
Cream the butter and both sugars
Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda.
Add chocolate chips, Hershey Bar, and nuts.
Roll into balls, and place 2 inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees. Makes around 56 cookies.
Alisha
12 oz. chocolate chips
2 cups flour
1 cup brown sugar
1 teaspoon soda
½ teaspoon salt
1 cup sugar
½ Hershey Bar grated (4 oz)
2 ½ cups blended oatmeal
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla
½ cup chopped nuts (optional)
Measure oatmeal, and blend in a blender to a fine powder.
Cream the butter and both sugars
Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda.
Add chocolate chips, Hershey Bar, and nuts.
Roll into balls, and place 2 inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees. Makes around 56 cookies.
Alisha
Coconut Chicken
4-6 Chicken breasts
1 cup butter milk
2 cups coconut
1 cup bread crumbs
In resealable plastic bag marinate the chicken and butter milk overnight.
In another resealable bag mix coconut and bread crumbs.
Place 1 chicken breast in crumb bag and coat thoroughly with crumbs, pressing mixture into both sides. Place chicken on sprayed baking pan. Repeat with remaining chicken. Sprinkle remaining coconut evenly over tops, press into chicken. Spray chicken with pan spray.
Bake at 400 degrees for 20 minutes.
Alisha
1 cup butter milk
2 cups coconut
1 cup bread crumbs
In resealable plastic bag marinate the chicken and butter milk overnight.
In another resealable bag mix coconut and bread crumbs.
Place 1 chicken breast in crumb bag and coat thoroughly with crumbs, pressing mixture into both sides. Place chicken on sprayed baking pan. Repeat with remaining chicken. Sprinkle remaining coconut evenly over tops, press into chicken. Spray chicken with pan spray.
Bake at 400 degrees for 20 minutes.
Alisha
Muffins
1¾ cups flour
1/3 cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 beaten egg
¾ cup milk
¼ cup oil
Mix dry ingredients together, and then add egg, milk, and oil. Combine until moistened, scoop into tins. Cook 400 degrees for 20 minutes.
Alisha
1/3 cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 beaten egg
¾ cup milk
¼ cup oil
Mix dry ingredients together, and then add egg, milk, and oil. Combine until moistened, scoop into tins. Cook 400 degrees for 20 minutes.
Alisha
Wednesday, April 16, 2008
Chunky Potato Soup
3 cups water
6 chicken bullion cubes
¾ cup chopped carrots
¾ cup chopped celery
¾ cup chopped onion
5 cups potatoes, cut up
2 teaspoons salt
2 teaspoons Italian seasoning
Bring to a boil then lower heat and simmer 20-30 minutes until veggies are tender. Mash mixture slightly.
Add:
2 cups milk
Bring back to a boil and cook 1-2 minutes
Serve with muffins
Alisha
6 chicken bullion cubes
¾ cup chopped carrots
¾ cup chopped celery
¾ cup chopped onion
5 cups potatoes, cut up
2 teaspoons salt
2 teaspoons Italian seasoning
Bring to a boil then lower heat and simmer 20-30 minutes until veggies are tender. Mash mixture slightly.
Add:
2 cups milk
Bring back to a boil and cook 1-2 minutes
Serve with muffins
Alisha
Microwave Granola
2 ½ cups oatmeal
½ cup wheat germ
¼ cup olive or canola oil
1/3 cup honey
½ cup nuts
Mix, then cook in microwave at 80% for 2 minutes. Then cook for 3 minutes, stirring every 30 seconds. Put on wax paper. Add dried fruit after cooking.
You can also add coconut, pumpkin, sesame, or sunflower seeds to granola.
Alisha
½ cup wheat germ
¼ cup olive or canola oil
1/3 cup honey
½ cup nuts
Mix, then cook in microwave at 80% for 2 minutes. Then cook for 3 minutes, stirring every 30 seconds. Put on wax paper. Add dried fruit after cooking.
You can also add coconut, pumpkin, sesame, or sunflower seeds to granola.
Alisha
Beef Lasagna
1 lb. lean ground beef
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon sugar
14 ½ ounces whole tomatoes, undrained
15 ounces tomato sauce
8 uncooked lasagna noodles
2 cups small curd cottage cheese
½ cup grated parmesan cheese
1 tablespoon chopped fresh oregano
2 cups shredded mozzarella cheese
1. Cook beef, onion and garlic in skillet over medium heat, until beef is no longer pink; drain.
2. Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes, and tomato sauce, breaking up tomatoes with a fork. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered about 45 minutes or until slightly thickened.
3. Heat oven to 350 degrees. Cook noodles as directed on package
4. While noodles are cooking, mix cottage cheese, ¼ cup of the parmesan cheese, the oregano, and remaining 1 tablespoon parsley.
5. Drain noodles. Spread ½ of the beef mixture in ungreased 13 x 9 baking dish. Top with 4 noodles. Spread one half of the cheese mixture over noodles. Sprinkle with half of the mozzarella cheese. Repeat layers, ending with mozzarella and the remaining ¼ cup parmesan cheese.
6. Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
Alisha
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon sugar
14 ½ ounces whole tomatoes, undrained
15 ounces tomato sauce
8 uncooked lasagna noodles
2 cups small curd cottage cheese
½ cup grated parmesan cheese
1 tablespoon chopped fresh oregano
2 cups shredded mozzarella cheese
1. Cook beef, onion and garlic in skillet over medium heat, until beef is no longer pink; drain.
2. Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes, and tomato sauce, breaking up tomatoes with a fork. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered about 45 minutes or until slightly thickened.
3. Heat oven to 350 degrees. Cook noodles as directed on package
4. While noodles are cooking, mix cottage cheese, ¼ cup of the parmesan cheese, the oregano, and remaining 1 tablespoon parsley.
5. Drain noodles. Spread ½ of the beef mixture in ungreased 13 x 9 baking dish. Top with 4 noodles. Spread one half of the cheese mixture over noodles. Sprinkle with half of the mozzarella cheese. Repeat layers, ending with mozzarella and the remaining ¼ cup parmesan cheese.
6. Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
Alisha
Easy Taco Soup
2 cups chopped cooked chicken
1 can drained kidney beans
1 can drained black beans
1 large can diced tomatoes
1 can corn
1 cup salsa
1 cup water
1 package taco seasoning
Heat everything in a pot. Add cheese on top. Serve with chips.
Alisha
1 can drained kidney beans
1 can drained black beans
1 large can diced tomatoes
1 can corn
1 cup salsa
1 cup water
1 package taco seasoning
Heat everything in a pot. Add cheese on top. Serve with chips.
Alisha
Vegetable Dip
1 cup sour cream
1 cup mayo
1 T. dry minced onion (if you place onion in just a little bit of water from a few mins, to let it soften, it won’t be crunchy in the dip)
1 t. minced dill weed
1 t. bon appetite
1 t. lemon juice
Combine all and refrigerate.
Jeanette
1 cup mayo
1 T. dry minced onion (if you place onion in just a little bit of water from a few mins, to let it soften, it won’t be crunchy in the dip)
1 t. minced dill weed
1 t. bon appetite
1 t. lemon juice
Combine all and refrigerate.
Jeanette
7 Layer Dip
1 can refried beans
2 avocado’s, mashed
mayo
lemon juice
salt
onion salt
mix all to taste. Layer refried bean, then mayo mix, sour cream, tomatoes, olives, and cheese.
Jeanette/Kelly
2 avocado’s, mashed
mayo
lemon juice
salt
onion salt
mix all to taste. Layer refried bean, then mayo mix, sour cream, tomatoes, olives, and cheese.
Jeanette/Kelly
Mozzarella Ranch Bread
2 cups shredded mozzarella
¾ cup ranch dressing (with bacon opt) mix
1 loaf of French bread, sliced lengthwise
2 T. butter
Mix ranch and butter and spread on French bread and place on baking sheet. Broil 4 in from heat until golden brown (watch closely), remove from oven and spread cheese, put back in oven until melted.
Jeanette
¾ cup ranch dressing (with bacon opt) mix
1 loaf of French bread, sliced lengthwise
2 T. butter
Mix ranch and butter and spread on French bread and place on baking sheet. Broil 4 in from heat until golden brown (watch closely), remove from oven and spread cheese, put back in oven until melted.
Jeanette
Zucchini Bread
3 eggs
2 cups sugar
2 cups zucchini, shredded
1 t. vanilla
Mix together, and then add
3 cups flour
1 t. salt
1 t. baking soda
2 t. cinnamon
¼ t. nutmeg
½ t. baking powder
Pour into loaf pans and bake @ 325* for 1 hr, or until inserted toothpick comes out clean. Yields 2 loaves
Jeanette
2 cups sugar
2 cups zucchini, shredded
1 t. vanilla
Mix together, and then add
3 cups flour
1 t. salt
1 t. baking soda
2 t. cinnamon
¼ t. nutmeg
½ t. baking powder
Pour into loaf pans and bake @ 325* for 1 hr, or until inserted toothpick comes out clean. Yields 2 loaves
Jeanette
Banana Bread
2-3 ripe bananas
½ t. salt
½ cup shortening or margarine
2 egg yolks
½ cup brown sugar
1 cup sugar
1 cup nuts
1 t. soda
1 T. water
2 cups flour (or more)
2 beaten egg whites
Mix all ingredients, except egg whites.
Beat egg whites, and then fold into mixture. Bake @ 300-325* for 1 - 1 ¼ hours. (Until inserted toothpick comes out clean)
Jeanette
½ t. salt
½ cup shortening or margarine
2 egg yolks
½ cup brown sugar
1 cup sugar
1 cup nuts
1 t. soda
1 T. water
2 cups flour (or more)
2 beaten egg whites
Mix all ingredients, except egg whites.
Beat egg whites, and then fold into mixture. Bake @ 300-325* for 1 - 1 ¼ hours. (Until inserted toothpick comes out clean)
Jeanette
Pull-a-part sticky buns
24 Rhodes dinner rolls, thawed slightly but still cold
½ box butterscotch pudding mix, non-instant
½ cup pecans, chopped
½ cup brown sugar
½ cup butter or margarine
Thaw rolls until soft (about 2 hours at room temp.) If you are in a hurry you can place 6 at a time in the microwave on defrost for 30 seconds to 1 min. Spray Bundt pan. Cut rolls in half and dip in dry pudding mix. Arrange rolls in pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed. (microwave about 1 ½ mins.) Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with the top of the Bundt pan. Carefully remove plastic wrap. Bake @ 350* for 30-35 mins. Cover with foil the last 15 mins. Immediately after baking, loosen sides of the pan with a knife and invert onto a serving plate.
Toni/Rhodes Rolls
½ box butterscotch pudding mix, non-instant
½ cup pecans, chopped
½ cup brown sugar
½ cup butter or margarine
Thaw rolls until soft (about 2 hours at room temp.) If you are in a hurry you can place 6 at a time in the microwave on defrost for 30 seconds to 1 min. Spray Bundt pan. Cut rolls in half and dip in dry pudding mix. Arrange rolls in pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed. (microwave about 1 ½ mins.) Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with the top of the Bundt pan. Carefully remove plastic wrap. Bake @ 350* for 30-35 mins. Cover with foil the last 15 mins. Immediately after baking, loosen sides of the pan with a knife and invert onto a serving plate.
Toni/Rhodes Rolls
Apple Pudding
2 cups sugar
2 eggs
1 cube butter
4 cups apples
Stir, and then add
2 cups flour
1 t. vanilla
2 t. cinnamon
2 t. baking soda
½ t. salt
1 t. nutmeg
1 cup chopped nuts
Bake @ 350* for 45 mins
Sauce:
1 cube butter
1 cup sugar
½ cup canned milk
1 t. vanilla
Heat through, but DO NOT BOIL!
Pour over cake when it’s done.
Jeanette
2 eggs
1 cube butter
4 cups apples
Stir, and then add
2 cups flour
1 t. vanilla
2 t. cinnamon
2 t. baking soda
½ t. salt
1 t. nutmeg
1 cup chopped nuts
Bake @ 350* for 45 mins
Sauce:
1 cube butter
1 cup sugar
½ cup canned milk
1 t. vanilla
Heat through, but DO NOT BOIL!
Pour over cake when it’s done.
Jeanette
Orange Treat Cake
1 pkg (18 oz) yellow cake mix
5 ¼ cups cool whip non-dairy whipped topping, thawed
1 pkg (3 oz) cream cheese, softened
1 can (6 oz) frozen concentrated orange juice, thawed
Prepare cake mix as directed on package, substituting 1 ½ cups whipped topping for the oil or butter. Bake in two greased and floured 9-inch layer pans about 30 mins; remove from pans and cool completely.
Beat cream cheese with electric mixer until smooth. Beat in concentrate juice. Gently stir in remaining whipped topping.
Fill and frost cake. Garnish with orange sections and mint leaves, if desired. Keep refrigerated.
Jeanette
5 ¼ cups cool whip non-dairy whipped topping, thawed
1 pkg (3 oz) cream cheese, softened
1 can (6 oz) frozen concentrated orange juice, thawed
Prepare cake mix as directed on package, substituting 1 ½ cups whipped topping for the oil or butter. Bake in two greased and floured 9-inch layer pans about 30 mins; remove from pans and cool completely.
Beat cream cheese with electric mixer until smooth. Beat in concentrate juice. Gently stir in remaining whipped topping.
Fill and frost cake. Garnish with orange sections and mint leaves, if desired. Keep refrigerated.
Jeanette
Pumpkin Cake
1 ½ cups sugar
1 cup oil
2 cups flour
2 t. cinnamon
¼ t. salt
1 can (28oz) pumpkin
4 eggs
2 t. baking powder
1 t. baking soda
¼ t. cloves
Combine all and Bake @ 350* for 20-25 mins
Icing:
8 oz cream cheese
2 t. vanilla
½ cup butter, softened
4 ½ cups powdered sugar
Jeanette
1 cup oil
2 cups flour
2 t. cinnamon
¼ t. salt
1 can (28oz) pumpkin
4 eggs
2 t. baking powder
1 t. baking soda
¼ t. cloves
Combine all and Bake @ 350* for 20-25 mins
Icing:
8 oz cream cheese
2 t. vanilla
½ cup butter, softened
4 ½ cups powdered sugar
Jeanette
Hawaiian Ham Bake
3 cups cubed ham
1 med onion, sliced
1 small green pepper
1 can (8oz) pineapple tidbits (drained)
¾ cup brown sugar
3 T. cornstarch
3 t. ground mustard
½ t. salt
1 ½ cups pineapple juice
½ cup vinegar
4 ½ t. soy sauce
In greased baking dish layer ham, onion, green pepper, and pineapple.
In saucepan heat brown sugar, cornstarch, mustard, and salt. Stir in pineapple juice and vinegar until smooth. Boil for 2 mins or until thick. Remove from heat. Stir in soy sauce. Pour into pan. Bake @ 350* for 30 mins. Serve over rice.
Jeanette
1 med onion, sliced
1 small green pepper
1 can (8oz) pineapple tidbits (drained)
¾ cup brown sugar
3 T. cornstarch
3 t. ground mustard
½ t. salt
1 ½ cups pineapple juice
½ cup vinegar
4 ½ t. soy sauce
In greased baking dish layer ham, onion, green pepper, and pineapple.
In saucepan heat brown sugar, cornstarch, mustard, and salt. Stir in pineapple juice and vinegar until smooth. Boil for 2 mins or until thick. Remove from heat. Stir in soy sauce. Pour into pan. Bake @ 350* for 30 mins. Serve over rice.
Jeanette
Meat Roll
1 ½ lbs
1 med. onion, thinly sliced
1 t. salt
¼ t. pepper
2 cups Jiffy baking mix
½ cup milk
In large skillet brown hamburger. Add onion, salt and pepper. Cook until onion is tender; rinse. Blend Baking mix and milk to soft dough. Turn onto lightly floured surface and roll into 9x12 pan. Cover with meat mixture. Roll up like a jelly roll. Place on prepared baking sheet, seam side down. Slash top several times. Bake @ 400* for 20-25 mins. Serve with gravy, tomato or mushroom sauce.
Note: left-over chicken, turkey, or other meats may be substituted.Jeanette/Jiffy
1 med. onion, thinly sliced
1 t. salt
¼ t. pepper
2 cups Jiffy baking mix
½ cup milk
In large skillet brown hamburger. Add onion, salt and pepper. Cook until onion is tender; rinse. Blend Baking mix and milk to soft dough. Turn onto lightly floured surface and roll into 9x12 pan. Cover with meat mixture. Roll up like a jelly roll. Place on prepared baking sheet, seam side down. Slash top several times. Bake @ 400* for 20-25 mins. Serve with gravy, tomato or mushroom sauce.
Note: left-over chicken, turkey, or other meats may be substituted.Jeanette/Jiffy
Chicken Salad Croissants
6 chicken breast halves, cooked and shredded
1 pkg onion soup mix
1 can water chestnuts, chopped
1 stalk celery, chopped
As many grapes as you want, cut in half
2 cups mayo
1 8oz cream cheese, softened
garlic salt, salt, and pepper to taste.
Combine all and spread over Croissants
Jeanette
1 pkg onion soup mix
1 can water chestnuts, chopped
1 stalk celery, chopped
As many grapes as you want, cut in half
2 cups mayo
1 8oz cream cheese, softened
garlic salt, salt, and pepper to taste.
Combine all and spread over Croissants
Jeanette
Pineapple Chicken Lo Mein
1 can pineapple chunks (save juice)
1 lb. chicken cubed
¾ t. ginger
3 T. oil
2 med. carrots, shredded
1 med. green pepper, shredded
4 oz spaghetti noodles, cooked
3 green onions
dash of garlic salt
Cook chicken in garlic salt and ginger in 2 T. oil for 6 mins. Add carrots, green pepper, and pineapple. Cover and cook for 2-3 mins until veggies are crisp-tender. Stir in spaghetti and onions.
Sauce:
1 T. cornstarch
1/3 cup soy sauce
1/3 cup pineapple juice
Add sauce to Lo Mein and boil for 2 mins.
Jeanette
1 lb. chicken cubed
¾ t. ginger
3 T. oil
2 med. carrots, shredded
1 med. green pepper, shredded
4 oz spaghetti noodles, cooked
3 green onions
dash of garlic salt
Cook chicken in garlic salt and ginger in 2 T. oil for 6 mins. Add carrots, green pepper, and pineapple. Cover and cook for 2-3 mins until veggies are crisp-tender. Stir in spaghetti and onions.
Sauce:
1 T. cornstarch
1/3 cup soy sauce
1/3 cup pineapple juice
Add sauce to Lo Mein and boil for 2 mins.
Jeanette
Toffee
2 ½ cups sugar
¼ cup white karo
½ cup water
4 cubes butter
Heat in sauce pan until it reaches hard ball stage (pour from a spoon into water, if candy immediately hardens, then it’s hard ball)
Melt chocolate chips and pour over top (opt)
Sprinkle with nuts (opt)
Jeanette
¼ cup white karo
½ cup water
4 cubes butter
Heat in sauce pan until it reaches hard ball stage (pour from a spoon into water, if candy immediately hardens, then it’s hard ball)
Melt chocolate chips and pour over top (opt)
Sprinkle with nuts (opt)
Jeanette
Scalloped/Funeral Potatoes
8 cooked shredded potatoes
¼ cup melted margarine
2 can cream of chicken soup
1 pt. sour cream
1 chopped onion
2 cups shredded cheese
Bake @ 350* for 20 mins or until cheese is melted.
Topping:
2 T. margarine
2 cups corn flakes, crushed
Combine and sprinkle over top of potatoes.
Jeanette
¼ cup melted margarine
2 can cream of chicken soup
1 pt. sour cream
1 chopped onion
2 cups shredded cheese
Bake @ 350* for 20 mins or until cheese is melted.
Topping:
2 T. margarine
2 cups corn flakes, crushed
Combine and sprinkle over top of potatoes.
Jeanette
Hamburger Stroganoff
1 ½ lbs. hamburger
1/3 cup diced onion
1 T. paprika
1/3 cup water
1 can cream of mushroom soup
1 cup sour cream
Brown meat, add water and onions. Simmer until onions are tender. Mix soup, simmer a little longer. Add Sour cream. Serve of rice, potatoes, or noodles.
Jeanette
1/3 cup diced onion
1 T. paprika
1/3 cup water
1 can cream of mushroom soup
1 cup sour cream
Brown meat, add water and onions. Simmer until onions are tender. Mix soup, simmer a little longer. Add Sour cream. Serve of rice, potatoes, or noodles.
Jeanette
Chili Mac (Mulligan Stew)
1 lb. ground beef
1 onion
1 green pepper
2 can diced tomatoes
1 can kidney beans
1 pkg frozen corn (10 oz)
2 T. chili powder
½ - 1 t. salt
½ t. cumin
1 pkg uncooked elbow noodles
½ cup shredded cheese
Cook noodles and brown the hamburger. Add everything, heat through.
Jeanette
1 onion
1 green pepper
2 can diced tomatoes
1 can kidney beans
1 pkg frozen corn (10 oz)
2 T. chili powder
½ - 1 t. salt
½ t. cumin
1 pkg uncooked elbow noodles
½ cup shredded cheese
Cook noodles and brown the hamburger. Add everything, heat through.
Jeanette
Carmel
2 cups sugar
1 ¼ cup white karo
Cook on med to med-high (depending on your stove)
3 cups whipping cream, add 1 cup until firm or golden brown (between soft and hard ball stage) until all 3 cups have been added. Then add nuts and stir, pour onto buttered cookie sheet.
Jeanette
1 ¼ cup white karo
Cook on med to med-high (depending on your stove)
3 cups whipping cream, add 1 cup until firm or golden brown (between soft and hard ball stage) until all 3 cups have been added. Then add nuts and stir, pour onto buttered cookie sheet.
Jeanette
Peanut Brittle
2 cups sugar
½ cup water
1 cup white karo
Cook until stringy, and then add
2 cups raw peanuts, cook until golden brown.
Add
1 t. salt
1 T. butter, dissolve
Then add
2 t. vanilla and cook until well dissolved. Don’t let it get too dark
Add 2 t. baking soda.
Stir quickly to get into all cracks, pour quickly onto large heavy cookie sheet starting at one end. Do not scrape remaining candy from pan or brittle will go flat.
Jeanette
½ cup water
1 cup white karo
Cook until stringy, and then add
2 cups raw peanuts, cook until golden brown.
Add
1 t. salt
1 T. butter, dissolve
Then add
2 t. vanilla and cook until well dissolved. Don’t let it get too dark
Add 2 t. baking soda.
Stir quickly to get into all cracks, pour quickly onto large heavy cookie sheet starting at one end. Do not scrape remaining candy from pan or brittle will go flat.
Jeanette
Soft Pretzels
1 T. vegetable oil
2 cups flour
1 ½ t. yeast
3/8 t. salt
2/3 cup hot water
1 T. honey
1 ½ t. cool water
1 egg
Preheat oven to 425*. Combine 1 cup flour, yeast, and salt. Stir in hot water, honey and oil. Stir with wooden spoon until combined. Add enough of the remaining 1 cup flour to make a soft dough.
Turn dough onto a floured surface and knead for 5 mins, or until the dough is
smooth and elastic.
Cut dough into 4 equal pieces. On lightly floured surface, roll each piece of dough into a smooth 15-inch rope. Form pretzels and place on greased baking sheet. Brush each pretzel with egg mixture (1 egg and cool water) and sprinkle with sesame seeds or coarse salt. Bake for 15-20 mins or until lightly brown.
Jeanette
2 cups flour
1 ½ t. yeast
3/8 t. salt
2/3 cup hot water
1 T. honey
1 ½ t. cool water
1 egg
Preheat oven to 425*. Combine 1 cup flour, yeast, and salt. Stir in hot water, honey and oil. Stir with wooden spoon until combined. Add enough of the remaining 1 cup flour to make a soft dough.
Turn dough onto a floured surface and knead for 5 mins, or until the dough is
smooth and elastic.
Cut dough into 4 equal pieces. On lightly floured surface, roll each piece of dough into a smooth 15-inch rope. Form pretzels and place on greased baking sheet. Brush each pretzel with egg mixture (1 egg and cool water) and sprinkle with sesame seeds or coarse salt. Bake for 15-20 mins or until lightly brown.
Jeanette
Caramel Corn Pop (not popcorn)
1 lb butter
¼ cup water
2 cups sugar
1 heaped T. dark karo Syrup
1 20 oz pkg Barrel O’ Fun Corn Pops
Mix first 4 ingredients in heavy pan, cooking on high. Cook to boiling then start timing. Cook 5 mins stirring constantly. Mixture will smoke slightly and pull away from pan. It should be a light caramel color. DO NOT OVERCOOK! Place Corn Pops in a lrg bowl, pour mixture in and stir. Spread in single layer on waxed paper to cool.
Jeanette/Maceys
¼ cup water
2 cups sugar
1 heaped T. dark karo Syrup
1 20 oz pkg Barrel O’ Fun Corn Pops
Mix first 4 ingredients in heavy pan, cooking on high. Cook to boiling then start timing. Cook 5 mins stirring constantly. Mixture will smoke slightly and pull away from pan. It should be a light caramel color. DO NOT OVERCOOK! Place Corn Pops in a lrg bowl, pour mixture in and stir. Spread in single layer on waxed paper to cool.
Jeanette/Maceys
Poppy Seed Chicken
Boil 8-10 large chicken breasts for 15 mins. Cut into cubes, and add,
3 cans cream of chicken
1 ½ cups sour cream
4 t. poppy seeds
Layer lrg pan with 2 pkg rice a roni. Pour chicken mixture over rice.
4 sleeves of ritz crackers
2 cubes melted butter
Combine and sprinkle over top of chicken mixture. Bake 1 hour @ 350*; cover with foil if top gets too brown.
Grandma Moss
3 cans cream of chicken
1 ½ cups sour cream
4 t. poppy seeds
Layer lrg pan with 2 pkg rice a roni. Pour chicken mixture over rice.
4 sleeves of ritz crackers
2 cubes melted butter
Combine and sprinkle over top of chicken mixture. Bake 1 hour @ 350*; cover with foil if top gets too brown.
Grandma Moss
Poppy Seed Chicken
6 Chicken breasts, cooked and cubed
2 can cream of chicken
3 cups sour cream
Mix and place in 9x13 pan.
Topping:
1 strip pkg Ritz crackers, crushed
1 T. Poppy seeds
½ stick butter
Melt butter and combine with crackers and seeds. Sprinkle over the top of chicken mixture. Bake @ 350* for 30 mins.
Jeanette
2 can cream of chicken
3 cups sour cream
Mix and place in 9x13 pan.
Topping:
1 strip pkg Ritz crackers, crushed
1 T. Poppy seeds
½ stick butter
Melt butter and combine with crackers and seeds. Sprinkle over the top of chicken mixture. Bake @ 350* for 30 mins.
Jeanette
Peanut Butter Cookies
½ cup shortening
½ cup brown sugar, packed
½ cup sugar
1/3 cup peanut butter
Mix, then add 1 egg. Mix, then add
1 ½ cups flour
½ t. salt
1 t. soda
Mix, then add 1 t. vanilla
Roll dough into marbles, press flat with prongs of a fork, sprinkle with sugar. Bake @ 350* for 10-12 mins.
Jeanette
½ cup brown sugar, packed
½ cup sugar
1/3 cup peanut butter
Mix, then add 1 egg. Mix, then add
1 ½ cups flour
½ t. salt
1 t. soda
Mix, then add 1 t. vanilla
Roll dough into marbles, press flat with prongs of a fork, sprinkle with sugar. Bake @ 350* for 10-12 mins.
Jeanette
Mexican Wedding Cookies
2 cubes margarine, softened
2 cups flour
2 t. vanilla
2 t. water
Shape into small balls (about 1 inch). Place on cookie sheet and Bake @ 350* for 25 mins. Roll in powdered sugar once when hot and again when cold.Jeanette
2 cups flour
2 t. vanilla
2 t. water
Shape into small balls (about 1 inch). Place on cookie sheet and Bake @ 350* for 25 mins. Roll in powdered sugar once when hot and again when cold.Jeanette
Sugar Cookies
1 cup butter
¾ cup cornstarch
1/3 cup powdered sugar
1 cup flour
Mix until smooth and then drop by the spoonful on ungreased cookie sheet. Bake @ 350* for 10 mins. Do not brown.
Frosting:
3 oz cream cheese
1 cup powdered sugar
1 t. vanilla
McKaylee
¾ cup cornstarch
1/3 cup powdered sugar
1 cup flour
Mix until smooth and then drop by the spoonful on ungreased cookie sheet. Bake @ 350* for 10 mins. Do not brown.
Frosting:
3 oz cream cheese
1 cup powdered sugar
1 t. vanilla
McKaylee
Pumpkin Cookies
1 cup pumpkin
½ cup sugar
½ cup brown sugar
½ cup shortening
2 cups flour
1 t. baking powder
1 t. baking soda
1 t. cinnamon
½ t. ginger
½ t. cloves
¼ t. salt
Combine all ingredients and drop by tsp full’s onto greased cookie sheet. Bake @ 375* for 8-10 mins
Jeanette
½ cup sugar
½ cup brown sugar
½ cup shortening
2 cups flour
1 t. baking powder
1 t. baking soda
1 t. cinnamon
½ t. ginger
½ t. cloves
¼ t. salt
Combine all ingredients and drop by tsp full’s onto greased cookie sheet. Bake @ 375* for 8-10 mins
Jeanette
Chocolate Chip Cookies
1 ½ cup shortening
1 cup packed brown sugar
1 t. vanilla
¾ cup sugar
½ t. water
2 eggs
Mix, then add
2 cups flour
1 t. salt
1 t. baking soda
Mix, then add
1 pkg chocolate chips.
Bake @ 375* for 10 mins.
Jeanette
1 cup packed brown sugar
1 t. vanilla
¾ cup sugar
½ t. water
2 eggs
Mix, then add
2 cups flour
1 t. salt
1 t. baking soda
Mix, then add
1 pkg chocolate chips.
Bake @ 375* for 10 mins.
Jeanette
Snickerdoodles
1 cup butter or margarine
1 ½ cup sugar
2 eggs
2 ¾ cups flour
2 t. cream of tarter (spice aisle)
1 t. baking soda
¼ t. salt
Soften butter and mix wet, then dry ingredients. Combine all and form into balls. Roll into dry jello or cinnamon and sugar. Bake @ 375* for 8-10 mins.
Jeanette
1 ½ cup sugar
2 eggs
2 ¾ cups flour
2 t. cream of tarter (spice aisle)
1 t. baking soda
¼ t. salt
Soften butter and mix wet, then dry ingredients. Combine all and form into balls. Roll into dry jello or cinnamon and sugar. Bake @ 375* for 8-10 mins.
Jeanette
Applesauce cookies
1 cup shortening
3 eggs
¾ cup brown sugar
¾ cup white sugar
Cream together, and then add
3 cups flour
3 t. baking powder
½ t. soda
1 t. salt
Mix, then add
1 ½ cups applesauce
1 t. nutmeg
1 t. cinnamon
½ cup chopped nuts.
chocolate chips (opt)
Bake @ 350* for 15 mins
Jeanette
3 eggs
¾ cup brown sugar
¾ cup white sugar
Cream together, and then add
3 cups flour
3 t. baking powder
½ t. soda
1 t. salt
Mix, then add
1 ½ cups applesauce
1 t. nutmeg
1 t. cinnamon
½ cup chopped nuts.
chocolate chips (opt)
Bake @ 350* for 15 mins
Jeanette
Nutty Cracker Delights
42 club crackers
½ cup butter
½ cup sugar
1 t. vanilla
Layout crackers out on a 15x10 foil lined pan. Combine sugar and butter in saucepan, boil for 2 mins. Add vanilla, and then pour over the crackers. Sprinkle with nuts. Bake @ 350* for 10-12 mins
Jeanette
½ cup butter
½ cup sugar
1 t. vanilla
Layout crackers out on a 15x10 foil lined pan. Combine sugar and butter in saucepan, boil for 2 mins. Add vanilla, and then pour over the crackers. Sprinkle with nuts. Bake @ 350* for 10-12 mins
Jeanette
Hello Dolly’s
1 cube butter
1 pkg graham crackers, crushed into crumbs
1 cup chocolate chips
1 cup butterscotch chips
1 cup coconut
1 cup chopped pecans
1 can sweetened condensed milk
Melt butter, place in bottom of 9x13” pan. Mix in graham cracker crumbs, press into a crust. Sprinkle chips, coconut, and pecan over crust. Drizzle can of sweetened condensed milk over top. Bake @ 350* for 18-20 mins. (Very Delicious and rich, best with milk)
Toni
1 pkg graham crackers, crushed into crumbs
1 cup chocolate chips
1 cup butterscotch chips
1 cup coconut
1 cup chopped pecans
1 can sweetened condensed milk
Melt butter, place in bottom of 9x13” pan. Mix in graham cracker crumbs, press into a crust. Sprinkle chips, coconut, and pecan over crust. Drizzle can of sweetened condensed milk over top. Bake @ 350* for 18-20 mins. (Very Delicious and rich, best with milk)
Toni
Play Dough
1 cup flour
½ cup salt
2 t. cream tarter
2 T. oil
1 cup colored water
Heat in sauce pan until a ball is formed.
Jeanette
½ cup salt
2 t. cream tarter
2 T. oil
1 cup colored water
Heat in sauce pan until a ball is formed.
Jeanette
Caramel Marshmallow Popcorn
5-6 qts popped popcorn
3 cups marshmallows
2 cubes margarine
1 4 cup sugar
½ cup white karo syrup
Boil for 3 mins, or cook in microwave safe dish until melted, then add 1 ½ t. vanilla. Mix all together and pour over popcorn. Spread over waxed paper or roll into balls.
Jeanette
3 cups marshmallows
2 cubes margarine
1 4 cup sugar
½ cup white karo syrup
Boil for 3 mins, or cook in microwave safe dish until melted, then add 1 ½ t. vanilla. Mix all together and pour over popcorn. Spread over waxed paper or roll into balls.
Jeanette
Cheesecake
1 can eagle brand milk
1 l6oz cool whip
1 8oz cream cheese
1 t. vanilla
1 t. – ¼ cup lemon juice
Mix all then fold in cool whip.
1 graham cracker crust
Pour filling into pie crust and the chill. Top with any topping you would like.
Jeanette
1 l6oz cool whip
1 8oz cream cheese
1 t. vanilla
1 t. – ¼ cup lemon juice
Mix all then fold in cool whip.
1 graham cracker crust
Pour filling into pie crust and the chill. Top with any topping you would like.
Jeanette
Buttermilk syrup
1 cube butter
1 cup sugar
½ cup buttermilk
1 t. karo
Boil 1 minute then add
½ t. vanilla
½ t. baking soda
Grandma
1 cup sugar
½ cup buttermilk
1 t. karo
Boil 1 minute then add
½ t. vanilla
½ t. baking soda
Grandma
Apple Pie
½ cup sugar
4-5 apples
½ cup water
1 t. cinnamon
2 T. butter
Add 1 T. flour slowly so it won’t go lumpy. Combine all ingredients and pour into pie shell.
Crumb Topping:
½ cup flour
¼ cube margarine
¼ cup sugar
Melt butter and combine all. Sprinkle over the top of pie. Bake @ 425* for 15 mins or 325-350* for 30-40 mins.
Jeanette
4-5 apples
½ cup water
1 t. cinnamon
2 T. butter
Add 1 T. flour slowly so it won’t go lumpy. Combine all ingredients and pour into pie shell.
Crumb Topping:
½ cup flour
¼ cube margarine
¼ cup sugar
Melt butter and combine all. Sprinkle over the top of pie. Bake @ 425* for 15 mins or 325-350* for 30-40 mins.
Jeanette
Tex Mex Salad
1 cup Italian dressing (Newmans own)
¾ cup red wine vinegar
2 T. lime juice
2 t. salt
3 cans black beans (rinsed)
3 cups cooked rice
2 can whole white corn (drained)
6 roma tomatoes, chopped
¾ cup chopped red onion
½ cup chopped cilantro
1 chopped cucumber
Mix all. (Tortilla chips opt)
Jeanette
¾ cup red wine vinegar
2 T. lime juice
2 t. salt
3 cans black beans (rinsed)
3 cups cooked rice
2 can whole white corn (drained)
6 roma tomatoes, chopped
¾ cup chopped red onion
½ cup chopped cilantro
1 chopped cucumber
Mix all. (Tortilla chips opt)
Jeanette
Cole Slaw
3 lbs cabbage (1 lrg head)
1 cup onion
¼ cup carrots, grated
Mix
1 cup miracle whip
¼ cup oil
¼ cup tarragon vinegar
1 t. salt
¾ cup sugar
Mix all together until sugar dissolves. Combine w/ veggies and let stand
Jeanette
1 cup onion
¼ cup carrots, grated
Mix
1 cup miracle whip
¼ cup oil
¼ cup tarragon vinegar
1 t. salt
¾ cup sugar
Mix all together until sugar dissolves. Combine w/ veggies and let stand
Jeanette
Four Bean Salad
1 can garbanzo beans
1 can kidney beans
1 can wax beans
1 can green bean
½ cup chopped onion
½ cup chopped green and red pepper
½ cup red wine vinegar
½ cup oil
1 t. salt
½ t. pepper
1 t. mustard
Combine and chill until ready to serve
Jeanette
1 can kidney beans
1 can wax beans
1 can green bean
½ cup chopped onion
½ cup chopped green and red pepper
½ cup red wine vinegar
½ cup oil
1 t. salt
½ t. pepper
1 t. mustard
Combine and chill until ready to serve
Jeanette
Zesty spaghetti salad
1 pkg angel hair pasta cooked (thin spaghetti noodles work fine, but angel hair is better)
¼ - ½ bottle of salad supreme (spice aisle)
1 regular size bottle zesty Italian dressing
1-2 tomatoes
1-2 cucumbers
1 small can chopped black olives
Cook pasta and add everything. Chill until ready to serve
Jeanette/Toni
¼ - ½ bottle of salad supreme (spice aisle)
1 regular size bottle zesty Italian dressing
1-2 tomatoes
1-2 cucumbers
1 small can chopped black olives
Cook pasta and add everything. Chill until ready to serve
Jeanette/Toni
Sarah's Salad
1 head lettuce
3 strips bacon
½ cup (10 oz) frozen peas
½ t. sugar
½ t. salt
¼ cup shredded Swiss cheese
2/3 cup chopped green onion
¼ cup mayo
¼ cup miracle whip
Mix all together and chill.
Jeanette/Lion House
3 strips bacon
½ cup (10 oz) frozen peas
½ t. sugar
½ t. salt
¼ cup shredded Swiss cheese
2/3 cup chopped green onion
¼ cup mayo
¼ cup miracle whip
Mix all together and chill.
Jeanette/Lion House
Broccoli cheese soup
2 ½ cups water
2 cups carrots
4-5 potatoes
1 cup onions
1-2 cups chopped celery
Boil for 20 mins (add broccoli last 7 mins)
Stir in
1 cube of butter
6 chicken bouillon cubes
1 T. dry mustard
½ t. pepper;
Stir then add
2 lbs cubed Velveeta
Stir then add
½ cup flour mixed with 2 cups milk. Don’t turn up too high or milk will scorch. Heat through
Jeanette
2 cups carrots
4-5 potatoes
1 cup onions
1-2 cups chopped celery
Boil for 20 mins (add broccoli last 7 mins)
Stir in
1 cube of butter
6 chicken bouillon cubes
1 T. dry mustard
½ t. pepper;
Stir then add
2 lbs cubed Velveeta
Stir then add
½ cup flour mixed with 2 cups milk. Don’t turn up too high or milk will scorch. Heat through
Jeanette
Salsa
3 ½ blenders (6 cups) peeled pureed tomatoes
7 whole fresh jalapeno peppers not too many seeds
3 large chopped onions
2 chopped green peppers
1 ½ cups vinegar
3 T. salt
2 T. sugar
1 T. garlic powder or 5-6 pieces of fresh garlic
1/3 T. crushed red chili peppers
½ t. marjoram
2 t. cumin
1 t. oregano
¼ cup parsley flakes
1 t. cilantro
Cook uncovered for 1 hour, to make thicker use ½ cup cornstarch dissolved in water, cook with salsa. Cold pack 20 mins.
Jeanette
7 whole fresh jalapeno peppers not too many seeds
3 large chopped onions
2 chopped green peppers
1 ½ cups vinegar
3 T. salt
2 T. sugar
1 T. garlic powder or 5-6 pieces of fresh garlic
1/3 T. crushed red chili peppers
½ t. marjoram
2 t. cumin
1 t. oregano
¼ cup parsley flakes
1 t. cilantro
Cook uncovered for 1 hour, to make thicker use ½ cup cornstarch dissolved in water, cook with salsa. Cold pack 20 mins.
Jeanette
Tarter Sauce
1 cup salad dressing (miracle whip)
2 T. relish
1 T. minced onion
1 T. minced parsley
2 T. lemon juice
dash of pepper
Combine all, serve over fish.
Jeanette
2 T. relish
1 T. minced onion
1 T. minced parsley
2 T. lemon juice
dash of pepper
Combine all, serve over fish.
Jeanette
Tarter Sauce
1 cup salad dressing (miracle whip)
2 T. relish
1 T. minced onion
1 T. minced parsley
2 T. lemon juice
dash of pepper
Combine all, serve over fish.
Jeanette
2 T. relish
1 T. minced onion
1 T. minced parsley
2 T. lemon juice
dash of pepper
Combine all, serve over fish.
Jeanette
Taco Soup
2 cans tomato soup
3 cans vegetable soup
1 can salsa
3 can kidney beans
1 qt. tomatoes
1 qt. water
1 onion
3 T. taco seasoning
2 T. chili powder
salt and pepper to taste
1 lb cooked hamburger
Add and heat through. Garnish with sour cream, cheese, and tortilla chips
Jeanette
3 cans vegetable soup
1 can salsa
3 can kidney beans
1 qt. tomatoes
1 qt. water
1 onion
3 T. taco seasoning
2 T. chili powder
salt and pepper to taste
1 lb cooked hamburger
Add and heat through. Garnish with sour cream, cheese, and tortilla chips
Jeanette
Monday, April 14, 2008
Sweet and Sour Sauce
1 cup brown sugar
3 T. cornstarch
1 ¾ cups pineapple juice
¼ cup white vinegar
1 ½ T. soy sauce
1 ½ t. Worcestershire sauce
14 oz can pineapple tidbits
Combine all and heat through
Jeanette
3 T. cornstarch
1 ¾ cups pineapple juice
¼ cup white vinegar
1 ½ T. soy sauce
1 ½ t. Worcestershire sauce
14 oz can pineapple tidbits
Combine all and heat through
Jeanette
Lion House Zucchini Bread
3 cups all-purpose flour
1 t. Soda
½ t. baking powder
2 t. cinnamon
3 eggs
1 cup oil
2 cups sugar
1 t. vanilla
2 cups zucchini, grated
1 cup walnuts, chopped (opt)
Chocolate chips (opt)
Preheat oven to 325*. Grease 8x4 loaf pan or 2 small 7x3 pan. Set aside. In a large bowl mix together flour, soda, baking powder, and cinnamon. Set aside. In separate mixing bowl beat eggs until light and foamy. Add oil, sugar, vanilla, and zucchini; mix well. Add the flour mixture and mix just until moist ( over mixing causes tunnels and coarse texture) Fold in nuts.
Pour into prepared pan, should be about 2/3 full. Bake 45-50 mins for large loaf or 35 mins for small loaves or until toothpick inserted in center comes out clean. Do not over bake. Serves 10-12.
Toni/lion house
1 t. Soda
½ t. baking powder
2 t. cinnamon
3 eggs
1 cup oil
2 cups sugar
1 t. vanilla
2 cups zucchini, grated
1 cup walnuts, chopped (opt)
Chocolate chips (opt)
Preheat oven to 325*. Grease 8x4 loaf pan or 2 small 7x3 pan. Set aside. In a large bowl mix together flour, soda, baking powder, and cinnamon. Set aside. In separate mixing bowl beat eggs until light and foamy. Add oil, sugar, vanilla, and zucchini; mix well. Add the flour mixture and mix just until moist ( over mixing causes tunnels and coarse texture) Fold in nuts.
Pour into prepared pan, should be about 2/3 full. Bake 45-50 mins for large loaf or 35 mins for small loaves or until toothpick inserted in center comes out clean. Do not over bake. Serves 10-12.
Toni/lion house
Lion House Carrot Cake
1 cup sugar
½ cup oil
2 eggs, beaten
1 ½ cups grated carrots
1 cup unsifted flour
½ t. salt
1 t. soda
1 t. cinnamon
¼ cup ground coconut
¼ cup nuts
¼ cup raisins
Preheat over to 400*. Lightly grease and flour a 9x9 square cake pan. Set aside. Combine sugar and oil in a large mixing bowl. Add eggs; mix well. Add grated carrots. Slowly stir in sifted dry ingredients. Add coconut, nuts, and raisins and mix well. Pour batter into prepared pan and bake for 20-30 mins or until toothpick comes out clean. When cool, spread with cream cheese frosting.
Cream Cheese Filling:
1 8oz pkg cream cheese softened
¼ cup margarine
2 ½ cups powdered sugar
Hot water as needed
Cream together cream cheese, margarine, and sugar in a mixer bowl. Add a little hot water, one tsp at a time, until you reach desired spreading consistency.
Toni/lion house
½ cup oil
2 eggs, beaten
1 ½ cups grated carrots
1 cup unsifted flour
½ t. salt
1 t. soda
1 t. cinnamon
¼ cup ground coconut
¼ cup nuts
¼ cup raisins
Preheat over to 400*. Lightly grease and flour a 9x9 square cake pan. Set aside. Combine sugar and oil in a large mixing bowl. Add eggs; mix well. Add grated carrots. Slowly stir in sifted dry ingredients. Add coconut, nuts, and raisins and mix well. Pour batter into prepared pan and bake for 20-30 mins or until toothpick comes out clean. When cool, spread with cream cheese frosting.
Cream Cheese Filling:
1 8oz pkg cream cheese softened
¼ cup margarine
2 ½ cups powdered sugar
Hot water as needed
Cream together cream cheese, margarine, and sugar in a mixer bowl. Add a little hot water, one tsp at a time, until you reach desired spreading consistency.
Toni/lion house
Remington Rolled Rolls
Pour 2 cups milk into a large bowl
Add 2 cubes butter or margarine in with the milk
Heat up in microwave for 5 mins
Let milk and butter cool
Add: 3 eggs and ¾ cup sugar
In a separate dish:
1/3 warm water
2 T. yeast
1 t. sugar; combine and set aside to rise
In the butter and milk bowl, add: 3 ½ cups flour, 1 t. salt – stir together. Add yeast mixture to the milk and butter bowl.
Add: 2 ½ cups flour
Let rise for 45 mins. Push down and let it raise a second time. Roll out, butter top, slice like a pizza and roll pieces up. Let rolls raise for 15 mins, bake @ 375* for 20 mins. While rolls are hot, butter the tops
Toni
Add 2 cubes butter or margarine in with the milk
Heat up in microwave for 5 mins
Let milk and butter cool
Add: 3 eggs and ¾ cup sugar
In a separate dish:
1/3 warm water
2 T. yeast
1 t. sugar; combine and set aside to rise
In the butter and milk bowl, add: 3 ½ cups flour, 1 t. salt – stir together. Add yeast mixture to the milk and butter bowl.
Add: 2 ½ cups flour
Let rise for 45 mins. Push down and let it raise a second time. Roll out, butter top, slice like a pizza and roll pieces up. Let rolls raise for 15 mins, bake @ 375* for 20 mins. While rolls are hot, butter the tops
Toni
Nette's famous Marshmallows Brownies
2 cubes melted butter
2 cups sugar
½ cup cocoa
1/8 t. salt
1 ½ cups flour
1 t. vanilla
4 eggs folded in
Mix all
Bake @ 330* for 30 mins, or until toothpick comes out clean. Immediately put marshmallows on top. Once cool, spread over icing (any canned frosting or make your own)
Jeanette
2 cups sugar
½ cup cocoa
1/8 t. salt
1 ½ cups flour
1 t. vanilla
4 eggs folded in
Mix all
Bake @ 330* for 30 mins, or until toothpick comes out clean. Immediately put marshmallows on top. Once cool, spread over icing (any canned frosting or make your own)
Jeanette
Microwave Caramels
2cups white sugar
1 cup butter
1 cup light karo syrup
Microwave on high until butter is melted about 3 ½ to 5 mins. Stir well. Add slowly 1 can (13 oz) sweetened condensed milk. Mix well. Microwave uncovered for 15-17 mins. Test to see if it’s a firm ball. Shape into bite size pieces and wrap.
Toni
1 cup butter
1 cup light karo syrup
Microwave on high until butter is melted about 3 ½ to 5 mins. Stir well. Add slowly 1 can (13 oz) sweetened condensed milk. Mix well. Microwave uncovered for 15-17 mins. Test to see if it’s a firm ball. Shape into bite size pieces and wrap.
Toni
Pecan Logs
PECAN LOGS
Butter 1 large cookie sheet (12in. X 17 in.) and spread
1 to 1 ½ lbs. pecans, completely covering bottom of pan.
Nuts can be in halves or chopped. Choose either fondant or nougat to go with caramel.
CARAMEL
1 sq. butter 1 c. light corn syrup2 c. sugar ½ t. pure vanilla1 lg. can evaporated milk
Be sure to use real butter. Melt butter in heavy pan,
such as a Presto pressure cooker. Add sugar and syrup.
Stir constantly and bring to boil. Add evaporated milk slowly,
without diminishing the boiling. Continue to stir and cook to 230°.
Add vanilla. Pour evenly over pecans. Let cool before layering
nougat or fondant over top.
FONDANT
2 c. sugar ½ c. light corn syrup1 c. brown sugar 1 c. cream
Mix ingredients together in heavy saucepan such as
Presto pressure cooker. Cook on high, stirring constantly
until it comes to a boil. Do not stir again. Turn heat down
a bit and put in candy thermometer. Cook to 226°.
Remove from heat and pour out on marble slab.
Do not scrape pan. Let cool slightly, then work it well until
it sets up. (Sets up slowly, so let it rest a few times during beating time).
Spread over caramel; cut and roll immediately.
For vanilla fondant use all white sugar.
NOUGAT
1 c. sugar ½ t. flour1 ¼ c. light corn syrup 1 T. butter 1 egg white, beaten ¾ t. vanilla
In medium size mixing bowl, beat egg white until stiff.
Mix sugar and syrup together in medium size saucepan.
Stir until mixture begins to boil. Cook to 232°. With heavy
duty electric beater, beat ¼ mixture into stiffly beaten egg white.
Cook remaining syrup to 260°. Pour syrup over egg white
mixture slowly at first, then very fast, beating until thoroughly blended,
1-3 minutes. Near end of beating add flour, butter, and vanilla. Blend well.
Immediately spread over caramel and let cool completely before cutting.
To make logs: Cut into 3 strips (4 in.) the length of pan,
then 3 strips (5 5/8 in.) the width of pan. Form roll by folding each
side into center and placing seam on the bottom. Wrap.
Makes 9 rolls. To make 12 logs, cut 4 strips (4 ¼ in.) width of pan.
By LaMoyne Bunting & Toniann Staheli
Butter 1 large cookie sheet (12in. X 17 in.) and spread
1 to 1 ½ lbs. pecans, completely covering bottom of pan.
Nuts can be in halves or chopped. Choose either fondant or nougat to go with caramel.
CARAMEL
1 sq. butter 1 c. light corn syrup2 c. sugar ½ t. pure vanilla1 lg. can evaporated milk
Be sure to use real butter. Melt butter in heavy pan,
such as a Presto pressure cooker. Add sugar and syrup.
Stir constantly and bring to boil. Add evaporated milk slowly,
without diminishing the boiling. Continue to stir and cook to 230°.
Add vanilla. Pour evenly over pecans. Let cool before layering
nougat or fondant over top.
FONDANT
2 c. sugar ½ c. light corn syrup1 c. brown sugar 1 c. cream
Mix ingredients together in heavy saucepan such as
Presto pressure cooker. Cook on high, stirring constantly
until it comes to a boil. Do not stir again. Turn heat down
a bit and put in candy thermometer. Cook to 226°.
Remove from heat and pour out on marble slab.
Do not scrape pan. Let cool slightly, then work it well until
it sets up. (Sets up slowly, so let it rest a few times during beating time).
Spread over caramel; cut and roll immediately.
For vanilla fondant use all white sugar.
NOUGAT
1 c. sugar ½ t. flour1 ¼ c. light corn syrup 1 T. butter 1 egg white, beaten ¾ t. vanilla
In medium size mixing bowl, beat egg white until stiff.
Mix sugar and syrup together in medium size saucepan.
Stir until mixture begins to boil. Cook to 232°. With heavy
duty electric beater, beat ¼ mixture into stiffly beaten egg white.
Cook remaining syrup to 260°. Pour syrup over egg white
mixture slowly at first, then very fast, beating until thoroughly blended,
1-3 minutes. Near end of beating add flour, butter, and vanilla. Blend well.
Immediately spread over caramel and let cool completely before cutting.
To make logs: Cut into 3 strips (4 in.) the length of pan,
then 3 strips (5 5/8 in.) the width of pan. Form roll by folding each
side into center and placing seam on the bottom. Wrap.
Makes 9 rolls. To make 12 logs, cut 4 strips (4 ¼ in.) width of pan.
By LaMoyne Bunting & Toniann Staheli
Minimal-fat Brownies
1 cup sweetened apple sauce or 1 cup unsweetened apple sauce w/ ½ cup sugar
1 t. vanilla
Combine and set aside
¾ cup whole wheat flour
1/3 cup cocoa powder
2 t. baking powder
½ t. salt
½ t. baking soda
Combine then add to wet ingredients
Fold in any fruit or nuts you want.
banana
raspberry
peaches
cinnamon
pecans, etc.
Pour into 8x8 pan. Bake @ 350* for 25-30 mins.
1 t. vanilla
Combine and set aside
¾ cup whole wheat flour
1/3 cup cocoa powder
2 t. baking powder
½ t. salt
½ t. baking soda
Combine then add to wet ingredients
Fold in any fruit or nuts you want.
banana
raspberry
peaches
cinnamon
pecans, etc.
Pour into 8x8 pan. Bake @ 350* for 25-30 mins.
Homemade Ice Cream
2 cups milk
1 T. vanilla
5 egg yolks
1 cup sugar
1/8 t. salt
Combine and slowly heat. If eggs cook at all, just place colander over a bowl and drain.
Once ingredients are warm add cream. Pour into ice cream maker, put on lid and cover completely with ice. Turn machine on for about 40-50 mins. Depending on your machine
Toni
1 T. vanilla
5 egg yolks
1 cup sugar
1/8 t. salt
Combine and slowly heat. If eggs cook at all, just place colander over a bowl and drain.
Once ingredients are warm add cream. Pour into ice cream maker, put on lid and cover completely with ice. Turn machine on for about 40-50 mins. Depending on your machine
Toni
Artichoke Dip
2 cups mozzarella cheese, grated
¼ t. garlic salt
1 can green chilies
4 cups artichoke hearts
1 cup mayo
2 cups parmesan cheese, shredded
Mix all ingredients together and put in an oven safe pan. Bake @ 400* for 40 mins or until golden brown.
Serve in regular or bread bowl, with bread or crackers to dip.
Toni
¼ t. garlic salt
1 can green chilies
4 cups artichoke hearts
1 cup mayo
2 cups parmesan cheese, shredded
Mix all ingredients together and put in an oven safe pan. Bake @ 400* for 40 mins or until golden brown.
Serve in regular or bread bowl, with bread or crackers to dip.
Toni
Toffe Apple Dip
8 oz cream cheese softened
½ cup brown sugar
¼ cup white sugar
½ t. vanilla
1 bag of toffee chips or heath chips
Mix all together
Cup up about 6-8 small apples and place in a large bowl of water/lemon juice to prevent browning. Take apples out and serve.
Toni
½ cup brown sugar
¼ cup white sugar
½ t. vanilla
1 bag of toffee chips or heath chips
Mix all together
Cup up about 6-8 small apples and place in a large bowl of water/lemon juice to prevent browning. Take apples out and serve.
Toni
Caramel Popcorn
1 cup brown sugar
½ c butter
1 T. vanilla
¼ cup light corn syrup
½ t. baking soda
4 qts (2 bags) popped popcorn
Cook butter, sugar, and corn syrup in microwave for about 2 mins. Stir and cook 2 mins more. Add baking soda and vanilla. Stir. Pour over popcorn in a brown bag and shake well. Dry over waxed paper.
Toni
½ c butter
1 T. vanilla
¼ cup light corn syrup
½ t. baking soda
4 qts (2 bags) popped popcorn
Cook butter, sugar, and corn syrup in microwave for about 2 mins. Stir and cook 2 mins more. Add baking soda and vanilla. Stir. Pour over popcorn in a brown bag and shake well. Dry over waxed paper.
Toni
Microwave Carmel Popcorn
8 cups of popped popcorn
¾ cup packed brown sugar
6 T. margarine
3 T. light corn syrup
½ t. salt
½ t. baking soda
Put popcorn in a brown paper bag. Combine the brown sugar, butter, corn syrup, and salt in a glass bowl. Microwave on high for 3 mins or until mixture starts to boil; stir at 1 ½ mins. Stir in soda and pour over the popcorn while shaking the bag, then stir it to spread evenly.
¾ cup packed brown sugar
6 T. margarine
3 T. light corn syrup
½ t. salt
½ t. baking soda
Put popcorn in a brown paper bag. Combine the brown sugar, butter, corn syrup, and salt in a glass bowl. Microwave on high for 3 mins or until mixture starts to boil; stir at 1 ½ mins. Stir in soda and pour over the popcorn while shaking the bag, then stir it to spread evenly.
Christmas Chex Mix
8 cups each
rice chex
crispix
honey grahams
Mix in a large bowl
4 cubes butter
2 cups light karo
2 cups white sugar
Melt butter, add karo and sugar. Heat until boiling, time 1 min; pour over cereal. Once all the cereal is coated pour onto waxed paper until set up.
Toni/Jeanette
rice chex
crispix
honey grahams
Mix in a large bowl
4 cubes butter
2 cups light karo
2 cups white sugar
Melt butter, add karo and sugar. Heat until boiling, time 1 min; pour over cereal. Once all the cereal is coated pour onto waxed paper until set up.
Toni/Jeanette
Fried Ice Cream Cake
1 cup brown sugar
½ cup butter, melted
3-4 oz sliced almonds (crushed)
¾ cup coconut
2 cups rice chex (crushed)
Mix all
½ gallon of vanilla ice cream
Spread ½ of mixture on the bottom of a 9x13 pan. Spread vanilla ice cream. ( I usually get a ½ gallon, let it soften just a little, then open the box completely and cut in half, it fits real well in the pan) Then pour the rest of the mixture on top of the ice cream. Top with caramel or chocolate syrup or a thawed bag of raspberries or pie filling.
Toni
½ cup butter, melted
3-4 oz sliced almonds (crushed)
¾ cup coconut
2 cups rice chex (crushed)
Mix all
½ gallon of vanilla ice cream
Spread ½ of mixture on the bottom of a 9x13 pan. Spread vanilla ice cream. ( I usually get a ½ gallon, let it soften just a little, then open the box completely and cut in half, it fits real well in the pan) Then pour the rest of the mixture on top of the ice cream. Top with caramel or chocolate syrup or a thawed bag of raspberries or pie filling.
Toni
Easy Cheese Cake Pie
1 crumb crust
12 oz softened cream cheese
2/3 cup sugar
2 eggs
1 cup sour cream
2 t. vanilla
Prepare and bake crust, set aside
In a large bowl, stir together cream cheese, and sugar until soft and creamy; then beat in eggs one at a time. Stir in sour cream and vanilla; blend well. Pour into bakes pie crust. Bake @ what ever temp the pie crust instructions say, for 20-35 mins; or until center jiggles slightly when pan is shaken gently. Transfer pan to a wire rack. Let cool completely, then cover with wax paper and refrigerate over night. Cut into 8-10 wedges and serve with desired pie filling flavor.
Toni
12 oz softened cream cheese
2/3 cup sugar
2 eggs
1 cup sour cream
2 t. vanilla
Prepare and bake crust, set aside
In a large bowl, stir together cream cheese, and sugar until soft and creamy; then beat in eggs one at a time. Stir in sour cream and vanilla; blend well. Pour into bakes pie crust. Bake @ what ever temp the pie crust instructions say, for 20-35 mins; or until center jiggles slightly when pan is shaken gently. Transfer pan to a wire rack. Let cool completely, then cover with wax paper and refrigerate over night. Cut into 8-10 wedges and serve with desired pie filling flavor.
Toni
Mandarin Orange Cake
1 yellow cake mix
¾ cup oil
4 eggs
2 small can mandarin oranges (save juice)
Frosting:
12 oz cool whip
1 lrg box instant vanilla pudding mix
1 lrg can crushed pineapple
Combine cake mix, eggs, and oil in large bowl. Add juice from oranges to equal the amount of water that the cake mix calls for. If juice is not enough alone, add water.
Fold in oranges. Bake @ 350* for 20-25 mins. (Often needs to cook longer depending on oven) Cake is done when inserted toothpick comes out clean.
Let cool, then spread frosting (if not cool, then frosting will just melt). Refrigerate until ready to serve.
Toni/Jeanette
¾ cup oil
4 eggs
2 small can mandarin oranges (save juice)
Frosting:
12 oz cool whip
1 lrg box instant vanilla pudding mix
1 lrg can crushed pineapple
Combine cake mix, eggs, and oil in large bowl. Add juice from oranges to equal the amount of water that the cake mix calls for. If juice is not enough alone, add water.
Fold in oranges. Bake @ 350* for 20-25 mins. (Often needs to cook longer depending on oven) Cake is done when inserted toothpick comes out clean.
Let cool, then spread frosting (if not cool, then frosting will just melt). Refrigerate until ready to serve.
Toni/Jeanette
Eclair Cake
1 box graham crackers (about 27 grahams halved)
2 small pkgs instant vanilla (French) pudding
3 cups milk
1 16oz cool whip
2 cups powdered sugar
3 T. cocoa
(*or 1 can chocolate fudge frosting, just melt in microwave and pour over top)
3 T. hot milk
½ cup melted butter
Layer bottom of 9x13 pan w/ graham crackers. Combine pudding mix, milk, and cool whip. Spread over graham crackers, layer again until gone. Mix cocoa, hot milk and butter*. Pour over the top. Refrigerate overnight. Jeanette likes to top with strawberries.
Toni/Jeanette
2 small pkgs instant vanilla (French) pudding
3 cups milk
1 16oz cool whip
2 cups powdered sugar
3 T. cocoa
(*or 1 can chocolate fudge frosting, just melt in microwave and pour over top)
3 T. hot milk
½ cup melted butter
Layer bottom of 9x13 pan w/ graham crackers. Combine pudding mix, milk, and cool whip. Spread over graham crackers, layer again until gone. Mix cocoa, hot milk and butter*. Pour over the top. Refrigerate overnight. Jeanette likes to top with strawberries.
Toni/Jeanette
Butterscotch Oatmeal Cookies
¾ cup butter or margarine
¾ cup sugar
¾ cup brown sugar
2 eggs
1 t. vanilla
1 ¼ cups flour
1 t. baking soda
½ t. cinnamon
½ t. salt
3 cups oats
1 ½ cups butterscotch chips
Mix all dry ingredients, then mix all wet, then add together. Bake @ 350* for about 7-8 mins.
Toni
¾ cup sugar
¾ cup brown sugar
2 eggs
1 t. vanilla
1 ¼ cups flour
1 t. baking soda
½ t. cinnamon
½ t. salt
3 cups oats
1 ½ cups butterscotch chips
Mix all dry ingredients, then mix all wet, then add together. Bake @ 350* for about 7-8 mins.
Toni
Fast Pumpkin Chocolate Chip Cookies
2/3 can pumpkin pie mix (30oz can)
1 box spice cake
1 pkg chocolate chips.
Mix all ingredients together, drop onto greased cookie sheet. Bake @ 375* for 12-15 mins or until slightly brown on edges. Makes 2 dozen
Toni
1 box spice cake
1 pkg chocolate chips.
Mix all ingredients together, drop onto greased cookie sheet. Bake @ 375* for 12-15 mins or until slightly brown on edges. Makes 2 dozen
Toni
No bake cookies
2 cups sugar
¼ cup cocoa
½ cup milk
Bring ingredients to a boil then time for 1 min then add to pan:
¼ cup coconut
1 stick butter
½ cup peanut butter
1 t. vanilla
3 cups oats
Combine and drop onto waxed paper. Enjoy once they are set up.
Toni
¼ cup cocoa
½ cup milk
Bring ingredients to a boil then time for 1 min then add to pan:
¼ cup coconut
1 stick butter
½ cup peanut butter
1 t. vanilla
3 cups oats
Combine and drop onto waxed paper. Enjoy once they are set up.
Toni
Ghirardeli Chocolate Chip Cookies
3 cups flour
1 t. baking soda
½ t. salt
1 cup (2 sticks) butter
¾ cup sugar
¾ cup brown sugar
2 eggs
2 t. vanilla
1 bag of chocolate chips
Combine flour, baking soda, and salt. Set aside
Cream butter, sugars, eggs, and vanilla
Slowly blend with dry ingredients and add chocolate chips
Drop tsp size balls onto greased cookie sheet
Cook 8-12 mins or until they almost look done (if you like them chewy, otherwise wait until slightly golden brown on top)
I usually double the recipe (8 dozen small) and freeze the remaining batter for later. Yields 4 dozen
Toni
1 t. baking soda
½ t. salt
1 cup (2 sticks) butter
¾ cup sugar
¾ cup brown sugar
2 eggs
2 t. vanilla
1 bag of chocolate chips
Combine flour, baking soda, and salt. Set aside
Cream butter, sugars, eggs, and vanilla
Slowly blend with dry ingredients and add chocolate chips
Drop tsp size balls onto greased cookie sheet
Cook 8-12 mins or until they almost look done (if you like them chewy, otherwise wait until slightly golden brown on top)
I usually double the recipe (8 dozen small) and freeze the remaining batter for later. Yields 4 dozen
Toni
Pumpkin Roll
Cake:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 t. lemon juice
¾ cup flour
1 t. baking powder
2 t. cinnamon
1 t. ginger
½ t. nutmeg
½ t. salt
1 cup chopped walnuts (opt)
Filling:
1 cup powdered sugar
2 pkgs (3 oz each) cream cheese
¼ cup butter
½ t. vanilla
Combine all ingredients for filling. Beat smooth and set aside. Beat eggs on high speed for at last 5 mins, and then gradually beat in sugar. Stir in pumpkin and lemon juice. Sift together dry ingredients; fold into pumpkin mixture. Generously grease a 15z10z1 inch jelly roll pan; sprinkle well with flour. Spread batter in baking pan; then sprinkle nut evenly over top. Bake for 15 mins @ 375*. Turn cake onto terry towel that’s been sprinkled with powdered sugar. Starting at the narrow end, roll towel and cake up together. Cool. Unroll and spread with cake filling. Rollup cake roll without towel, wrap in plastic wrap or waxed paper; chill. Slice and Serve
Toni
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 t. lemon juice
¾ cup flour
1 t. baking powder
2 t. cinnamon
1 t. ginger
½ t. nutmeg
½ t. salt
1 cup chopped walnuts (opt)
Filling:
1 cup powdered sugar
2 pkgs (3 oz each) cream cheese
¼ cup butter
½ t. vanilla
Combine all ingredients for filling. Beat smooth and set aside. Beat eggs on high speed for at last 5 mins, and then gradually beat in sugar. Stir in pumpkin and lemon juice. Sift together dry ingredients; fold into pumpkin mixture. Generously grease a 15z10z1 inch jelly roll pan; sprinkle well with flour. Spread batter in baking pan; then sprinkle nut evenly over top. Bake for 15 mins @ 375*. Turn cake onto terry towel that’s been sprinkled with powdered sugar. Starting at the narrow end, roll towel and cake up together. Cool. Unroll and spread with cake filling. Rollup cake roll without towel, wrap in plastic wrap or waxed paper; chill. Slice and Serve
Toni
Cake Cookies
2 boxes devil’s food cake mix
¾ cup oil
4 eggs
Mix together and roll into small balls. Bake @ 375* for 7-8 mins. Cool.
Filling:
8 oz cream cheese
2 2/3 cup powdered sugar
Mix filling together. Frost bottom on one cookie and put another on top to make a sandwich.
Toni
¾ cup oil
4 eggs
Mix together and roll into small balls. Bake @ 375* for 7-8 mins. Cool.
Filling:
8 oz cream cheese
2 2/3 cup powdered sugar
Mix filling together. Frost bottom on one cookie and put another on top to make a sandwich.
Toni
Cake Cookies
1 pkg “pudding in the mix” cake mix, any flavor
(Our favorites are devil’s food, lemon and spice)
2 eggs, slightly beaten
½ cup vegetable oil
¼ - ½ cup flour
½ cup chopped nuts (opt.)
Powdered sugar
Mix all ingredients, adding enough flour to be able to roll into balls. Roll into small tsp balls and then roll in powdered sugar. Bake @ 375 * for 10 mins.
yields 2 ½ - 3 dozen
Toni
(Our favorites are devil’s food, lemon and spice)
2 eggs, slightly beaten
½ cup vegetable oil
¼ - ½ cup flour
½ cup chopped nuts (opt.)
Powdered sugar
Mix all ingredients, adding enough flour to be able to roll into balls. Roll into small tsp balls and then roll in powdered sugar. Bake @ 375 * for 10 mins.
yields 2 ½ - 3 dozen
Toni
Pumpkin Chocolate Chip Cookies
1 cup shortening
2 cups sugar
2 cups pumpkin
4 eggs
Mix all
4 cups flour
2 t. cinnamon
2 t. baking powder
2 t. baking soda
½ t. salt
1 pkg chocolate chips
Combine dry ingredients w/ wet and bake @ 350* for 10-15 mins
2 cups sugar
2 cups pumpkin
4 eggs
Mix all
4 cups flour
2 t. cinnamon
2 t. baking powder
2 t. baking soda
½ t. salt
1 pkg chocolate chips
Combine dry ingredients w/ wet and bake @ 350* for 10-15 mins
Cafe Rio Burritos
Café Rio Burritos
1 can black or pinto beans
1 lb of shredded pork, chicken, or beef
1 dozen flour tortilla shells
1 diced tomato
Opt:
lettuce
sour cream
cheese
Cilantro Lime Rice
1 cup uncooked rice
1 t. margarine
1 minced garlic glove
1/8 – ¼ pepper
2 cups chicken broth
Cook, then add 2 T. cilantro (pull leaves off of stems and chop)
Tomatillo Ranch
2 cups mayo
1 minced garlic clove
½ bunch cilantro leaves chopped (pull leaves off of stems and chop)
2 T. water
1 T. white vinegar
1 jalapeno w/o seeds
¼ t. pepper
½ t. salt
2 Tomatillos (remove outer wrap, and remove stem)
Blend all together and chill
Pico Sauce
1 can Diced tomatoes
½ chopped red onion
½ bunch cilantro leaves (pull leaves off stems and chop)
1 minced garlic clove
Mix and chill
Cook meat in any kind of teriyaki, or other sauce you like. Cook Beans. Warm tortillas
and add rice, beans, meat, lettuce, and sauces. Messy, but delicious!
Toni/Jeanette
1 can black or pinto beans
1 lb of shredded pork, chicken, or beef
1 dozen flour tortilla shells
1 diced tomato
Opt:
lettuce
sour cream
cheese
Cilantro Lime Rice
1 cup uncooked rice
1 t. margarine
1 minced garlic glove
1/8 – ¼ pepper
2 cups chicken broth
Cook, then add 2 T. cilantro (pull leaves off of stems and chop)
Tomatillo Ranch
2 cups mayo
1 minced garlic clove
½ bunch cilantro leaves chopped (pull leaves off of stems and chop)
2 T. water
1 T. white vinegar
1 jalapeno w/o seeds
¼ t. pepper
½ t. salt
2 Tomatillos (remove outer wrap, and remove stem)
Blend all together and chill
Pico Sauce
1 can Diced tomatoes
½ chopped red onion
½ bunch cilantro leaves (pull leaves off stems and chop)
1 minced garlic clove
Mix and chill
Cook meat in any kind of teriyaki, or other sauce you like. Cook Beans. Warm tortillas
and add rice, beans, meat, lettuce, and sauces. Messy, but delicious!
Toni/Jeanette
Craisins Salad Dressing
½ cup red wine vinegar
1 cup sugar
½ chopped onion
1 ½ t. salt
2 t. mustard
1 cup oil
Blend
Toni/Jeanette
1 cup sugar
½ chopped onion
1 ½ t. salt
2 t. mustard
1 cup oil
Blend
Toni/Jeanette
Cinnamon Jello Salad
¼ cup red hots to every cup of water
4 pkgs red jello
4-6 peeled and shredded apples
Cook jello following instructions adding red hots. Stir until red-hot’s are dissolved. Pour into dish and pour in shredded apples. Put in fridge until set up.
Toni/Jeanette
4 pkgs red jello
4-6 peeled and shredded apples
Cook jello following instructions adding red hots. Stir until red-hot’s are dissolved. Pour into dish and pour in shredded apples. Put in fridge until set up.
Toni/Jeanette
Chinese Chicken Salad
6 chicken breasts
Teriyaki Sauce
1 head of cabbage, chopped
1 cup slivered almonds
4 pkgs ramen noodles, broken up
1 can sliced water chestnuts
1 stalk celery, chopped
Cook chicken and shred or dice. Mix everything in large bowl. (Best if you can marinate chicken breast in teriyaki sauce for a while)
Dressing:
¾ cup sugar
1 cup red wine vinegar
4 pkgs ramen noodle seasoning
1 cup oil
Blend together. Add dressing ½ hr before serving.
Toni/Jeanette
Teriyaki Sauce
1 head of cabbage, chopped
1 cup slivered almonds
4 pkgs ramen noodles, broken up
1 can sliced water chestnuts
1 stalk celery, chopped
Cook chicken and shred or dice. Mix everything in large bowl. (Best if you can marinate chicken breast in teriyaki sauce for a while)
Dressing:
¾ cup sugar
1 cup red wine vinegar
4 pkgs ramen noodle seasoning
1 cup oil
Blend together. Add dressing ½ hr before serving.
Toni/Jeanette
Banana Flavored Frog Eye Salad
1 pkg acini de pepe
1 (12oz) cool whip
1 lrg or 2 small pkgs instant banana pudding
Bananas
apples
mandarin oranges
pineapple
strawberries
(Any fruit you like)
Cook and rinse pasta. Cup up desired fruit, combine pudding mix with cool whip, add fruit and pasta. Chill and serve.
Toni/Jeanette
1 (12oz) cool whip
1 lrg or 2 small pkgs instant banana pudding
Bananas
apples
mandarin oranges
pineapple
strawberries
(Any fruit you like)
Cook and rinse pasta. Cup up desired fruit, combine pudding mix with cool whip, add fruit and pasta. Chill and serve.
Toni/Jeanette
Frog Eye Salad
1 pkg. acini de pepe
1 cup sugar
2 t. flour
½ t. salt
1 ¾ cup pineapple juice
2 eggs beaten
1 T. lemon juice
3 (11oz) cans mandarin oranges
2 (20oz) can pineapple chunks
1 (20oz) can crushed pineapple
1 8 oz container of cool whip
1 box of flavored jello
Fresh strawberries
Cook pasta and drain. Mix sugar, flour, salt, pineapple juice and eggs. Cook and stir until thickened. Add lemon juice and pour onto pasta, put in refrigerator over night. Then add the rest of the ingredients and mix well. Makes a very large fruit salad. Mix jello with cool whip.
Toni/Jeanette
1 cup sugar
2 t. flour
½ t. salt
1 ¾ cup pineapple juice
2 eggs beaten
1 T. lemon juice
3 (11oz) cans mandarin oranges
2 (20oz) can pineapple chunks
1 (20oz) can crushed pineapple
1 8 oz container of cool whip
1 box of flavored jello
Fresh strawberries
Cook pasta and drain. Mix sugar, flour, salt, pineapple juice and eggs. Cook and stir until thickened. Add lemon juice and pour onto pasta, put in refrigerator over night. Then add the rest of the ingredients and mix well. Makes a very large fruit salad. Mix jello with cool whip.
Toni/Jeanette
Seven Layered Salad
1 lrg head of lettuce
10 oz frozen peas
4 small green onions
2 cups mayo
2 T sugar
4-6 oz grated cheddar cheese
8 slices cooked bacon
Break lettuce in bite size pieces. Sprinkle frozen peas over lettuce. Chop onions and put on top of peas. Spread mayo over top of salad, sprinkle sugar over mayo, sprinkle cheese over sugar. Crumble bacon on top of cheese.
Make the salad 1 day ahead and refrigerate over night in tightly covered dish
Toni/Ronda Staheli
10 oz frozen peas
4 small green onions
2 cups mayo
2 T sugar
4-6 oz grated cheddar cheese
8 slices cooked bacon
Break lettuce in bite size pieces. Sprinkle frozen peas over lettuce. Chop onions and put on top of peas. Spread mayo over top of salad, sprinkle sugar over mayo, sprinkle cheese over sugar. Crumble bacon on top of cheese.
Make the salad 1 day ahead and refrigerate over night in tightly covered dish
Toni/Ronda Staheli
Grandma Moss's Meatloaf
1 ½ lbs hamburger
¾ cup oatmeal
2 eggs
1 ¼ cups chopped onion
2 t. salt
¼ t. pepper
½ cup water
½ cup ketchup
Mix and pour into loaf pan
Sauce:
6 T. brown sugar
1 ½ cups ketchup
2 t. dry mustard
½ t. nutmeg
3-4 strips of bacon
Mix and pour over meatloaf. Bake @ 350* for 1 hr or until meat in no longer pink.
¾ cup oatmeal
2 eggs
1 ¼ cups chopped onion
2 t. salt
¼ t. pepper
½ cup water
½ cup ketchup
Mix and pour into loaf pan
Sauce:
6 T. brown sugar
1 ½ cups ketchup
2 t. dry mustard
½ t. nutmeg
3-4 strips of bacon
Mix and pour over meatloaf. Bake @ 350* for 1 hr or until meat in no longer pink.
Grandma Moss's Chili
Prep 25 min
Cook 5-6 hours
2 lbs. ground beef
½ cup chopped onion
2 garlic cloves, minced
2 cans dark red kidney beans, rinsed and drained
2 cans (16oz) stewed tomatoes, cut up
1 can (15 oz) pizza sauce
1 can (4oz) chopped green chilies
4 t. chili powder
1 t. dried basil
½ t. salt
1/8 t. pepper
Cook beef, onion, and garlic over med heat until meat is no longer pink; drain
Place in crock pot and add all ingredients. Cook for 6 hours on low. Yields 14 servings.
Cook 5-6 hours
2 lbs. ground beef
½ cup chopped onion
2 garlic cloves, minced
2 cans dark red kidney beans, rinsed and drained
2 cans (16oz) stewed tomatoes, cut up
1 can (15 oz) pizza sauce
1 can (4oz) chopped green chilies
4 t. chili powder
1 t. dried basil
½ t. salt
1/8 t. pepper
Cook beef, onion, and garlic over med heat until meat is no longer pink; drain
Place in crock pot and add all ingredients. Cook for 6 hours on low. Yields 14 servings.
Chicken Enchiladas*
4 chicken breasts cooked and shredded or cubed
salt and pepper to taste
2 cans cream of chicken
1 cup sour cream
1 – 4 oz can chopped green chilies
1 onion chopped
2 celery stalks finely chopped
1 cup milk
1 dozen flour tortilla shells
1 lb shredded cheese
(Add the ingredients you like, Toni doesn’t put onion or celery)
you can either cut tortilla shells into squares and mix everything together in a large bowl, pour into pan top with cheese and bake @ 350* for 25 mins.
Or you can mix all ingredients and spread onto tortilla shells, then roll-up tortilla shells, and place in pan. Leave a little mixture left over to spread over the top, and sprinkle grated cheese. Bake same time.
Toni/Jeanette
salt and pepper to taste
2 cans cream of chicken
1 cup sour cream
1 – 4 oz can chopped green chilies
1 onion chopped
2 celery stalks finely chopped
1 cup milk
1 dozen flour tortilla shells
1 lb shredded cheese
(Add the ingredients you like, Toni doesn’t put onion or celery)
you can either cut tortilla shells into squares and mix everything together in a large bowl, pour into pan top with cheese and bake @ 350* for 25 mins.
Or you can mix all ingredients and spread onto tortilla shells, then roll-up tortilla shells, and place in pan. Leave a little mixture left over to spread over the top, and sprinkle grated cheese. Bake same time.
Toni/Jeanette
Sunday Chicken and Rice*
1 cup cooked rice
½ can of milk
1 can cream of chicken
1 can cream of mushroom or celery
½ pkg onion soup mix
3-4 chicken breasts
Pour rice in pan
Mix soups and milk. Place chicken on rice. Pour sauce over chicken. Sprinkle with onion soup mix. Cover w/ tin foil and bake @ 300* for 3 hrs or 325* for 2 hrs. If chicken isn’t cooked all the way through, keep cooking until done.
Toni/Ronda Staheli
½ can of milk
1 can cream of chicken
1 can cream of mushroom or celery
½ pkg onion soup mix
3-4 chicken breasts
Pour rice in pan
Mix soups and milk. Place chicken on rice. Pour sauce over chicken. Sprinkle with onion soup mix. Cover w/ tin foil and bake @ 300* for 3 hrs or 325* for 2 hrs. If chicken isn’t cooked all the way through, keep cooking until done.
Toni/Ronda Staheli
Funeral Potatoes*
1 pkg shredded hash browns (or 10 potatoes cooked and shredded)
1 lb sour cream
2 cans cream of chicken
2 cups shredded cheese
Cornflakes (opt)
Butter
Melt enough butter to coat bottom on 9x13 pan. Mix all ingredients except corn flakes together and add to pan. Top with corn flakes
Bake @ 350* for 45 mins.
Toni/Jeanette
1 lb sour cream
2 cans cream of chicken
2 cups shredded cheese
Cornflakes (opt)
Butter
Melt enough butter to coat bottom on 9x13 pan. Mix all ingredients except corn flakes together and add to pan. Top with corn flakes
Bake @ 350* for 45 mins.
Toni/Jeanette
Enchilada Pie
(Double for 9x13)
1 lb ground beef
¼ t. pepper
1 t. salt
¼ t. dry minced garlic
1 can tomato sauce (8oz)
6 corn tortillas
½ lb cheese, grated
2/3 cup water
1 T. chili powder
Brown beef, add salt and pepper, garlic, and chili powder. Alternate tortillas, cheese and ground beef stacking one on another until all in used in small 6x6 or 8x8 pan. Pour tomato sauce and water over all. Cover with foil and bake @ 350* for 30 mins. Top w/ Shredded lettuce, cheese, sour cream, and salsa (all opt.)
Toni
1 lb ground beef
¼ t. pepper
1 t. salt
¼ t. dry minced garlic
1 can tomato sauce (8oz)
6 corn tortillas
½ lb cheese, grated
2/3 cup water
1 T. chili powder
Brown beef, add salt and pepper, garlic, and chili powder. Alternate tortillas, cheese and ground beef stacking one on another until all in used in small 6x6 or 8x8 pan. Pour tomato sauce and water over all. Cover with foil and bake @ 350* for 30 mins. Top w/ Shredded lettuce, cheese, sour cream, and salsa (all opt.)
Toni
Swiss Enchiladas
1 clove garlic crushed
2 cups tomato sauce
2 cans chopped green chilies
2 cups chicken cooked and diced
salt and pepper to taste
1 dozen flour tortillas
6 t. chicken bullion
3 cups cream or 1 cup cream 2 cups ½ & ½
1 lb grated mont. jack cheese
Combine tomato sauce, chilies, and chicken. Season with salt and pepper. Simmer for 10 mins. Dissolve bullion in heated cream. Pour ½ of the cream into 9x13 pan. Dip Tortillas (both sides) into cream. Spoon in chicken mixture and roll-up. Add remaining cream over all. Top with grated cheese.
Bake @ 350* for 30 mins. Cover with foil until the last 10 mins
Toni/Ronda Staheli
2 cups tomato sauce
2 cans chopped green chilies
2 cups chicken cooked and diced
salt and pepper to taste
1 dozen flour tortillas
6 t. chicken bullion
3 cups cream or 1 cup cream 2 cups ½ & ½
1 lb grated mont. jack cheese
Combine tomato sauce, chilies, and chicken. Season with salt and pepper. Simmer for 10 mins. Dissolve bullion in heated cream. Pour ½ of the cream into 9x13 pan. Dip Tortillas (both sides) into cream. Spoon in chicken mixture and roll-up. Add remaining cream over all. Top with grated cheese.
Bake @ 350* for 30 mins. Cover with foil until the last 10 mins
Toni/Ronda Staheli
Lasangne with a Twist
2 lbs mont. jack cheese
Lasagna noodles
1 lb ground beef
2 - 15 oz can tomato sauce
1 pkg spaghetti mix
2 cans cream of mushroom
1 ½ can of water
2 cups cottage cheese
½ cup grated parmesan cheese
Brown ground beef; add tomato sauce and spaghetti mix. Mix mushroom soup and water, add to ground beef. Simmer 10 mins. Layer baking pan with cooked lasagna noodles, cheese, cottage cheese, and beef mixture. Top w/ parmesan cheese.
Bake at 375* for 30 mins (add 1 hr cooking time if frozen)
Toni/Ronda Staheli
Lasagna noodles
1 lb ground beef
2 - 15 oz can tomato sauce
1 pkg spaghetti mix
2 cans cream of mushroom
1 ½ can of water
2 cups cottage cheese
½ cup grated parmesan cheese
Brown ground beef; add tomato sauce and spaghetti mix. Mix mushroom soup and water, add to ground beef. Simmer 10 mins. Layer baking pan with cooked lasagna noodles, cheese, cottage cheese, and beef mixture. Top w/ parmesan cheese.
Bake at 375* for 30 mins (add 1 hr cooking time if frozen)
Toni/Ronda Staheli
Ham Salad Sandwich
2 cups finely chopped ham
½ cup miracle whip
½ cup finely chopped celery
2 T. finely chopped onion
1 t. mustard
Mix and serve with lettuce on bread
Toni
½ cup miracle whip
½ cup finely chopped celery
2 T. finely chopped onion
1 t. mustard
Mix and serve with lettuce on bread
Toni
Dutch Oven Chicken
Dutch oven Chicken
15-20 potatoes peeled and sliced
1 onion diced or sliced
1-2 lbs sliced carrots
12 chicken breasts cut in half
1 family size can of cream of mushroom soup
¼ cup oil
2 pkgs onion soup mix
50 charcoal briquettes for a 14” Dutch oven
25 for top 25 for the bottom
Heat charcoal briquettes on top of aluminum foil. Place Dutch oven over a ring of hot coals. Add ring of hot coals to lid
Put oil in bottom of Dutch oven and cook until hot; add chicken and cook just long enough to get meat white (10-15 mins). Sprinkle onion soup over chicken and stir. Add potatoes, onions, carrots, cream of mushroom soup. Mix together. Put lid on. Stir after 10 mins. Ready when carrots and potatoes are tender (35-45mins)
Toni
15-20 potatoes peeled and sliced
1 onion diced or sliced
1-2 lbs sliced carrots
12 chicken breasts cut in half
1 family size can of cream of mushroom soup
¼ cup oil
2 pkgs onion soup mix
50 charcoal briquettes for a 14” Dutch oven
25 for top 25 for the bottom
Heat charcoal briquettes on top of aluminum foil. Place Dutch oven over a ring of hot coals. Add ring of hot coals to lid
Put oil in bottom of Dutch oven and cook until hot; add chicken and cook just long enough to get meat white (10-15 mins). Sprinkle onion soup over chicken and stir. Add potatoes, onions, carrots, cream of mushroom soup. Mix together. Put lid on. Stir after 10 mins. Ready when carrots and potatoes are tender (35-45mins)
Toni
Chicken Cordon Bleu
8 chicken breasts
8 slices of bacon
1 pkg thin sliced ham
1 can cream of mushroom soup
1 cup sour cream
Boil and cook chicken. Remove chicken and add corn starch to chicken juice for thickening.
In a cake pan (9x13) place ham on bottom. Wrap chicken in a slice of bacon and place on top of ham. Mix sour cream and soup together and pour over the chicken. Cover and refrigerate over night.
Bake @ 275* for 3 hours
Toni/ Ronda Staheli
8 slices of bacon
1 pkg thin sliced ham
1 can cream of mushroom soup
1 cup sour cream
Boil and cook chicken. Remove chicken and add corn starch to chicken juice for thickening.
In a cake pan (9x13) place ham on bottom. Wrap chicken in a slice of bacon and place on top of ham. Mix sour cream and soup together and pour over the chicken. Cover and refrigerate over night.
Bake @ 275* for 3 hours
Toni/ Ronda Staheli
Pampered Chef Chicken Club Ring
1 cup Swiss cheese
½ cup mayo
1 T. Dijon or regular mustard
2 T. fresh parsley
1 onion chopped
1 10oz can of chicken (or 2 cooked chicken breast shredded)
4 slices of bacon
2 pkgs crescent rolls
2 plum tomatoes
Precook chicken and bacon, crumble and shred.
Chop parsley and onion
Mix all ingredients together except crescents and tomatoes
Lay out on slightly greased cookies sheet
Lay crescent rolls on a slightly greased cookie sheet into a sun shape (wide end in center pointy end out) leaving a circle in the middle.
Scoop chicken mixture onto wide part of crescent roll, all the way around.
Pull triangle end over the top of the chicken mixture and press into center on circle.
Bake according to instructions on crescent roll pkg. Serve with shredded lettuce and tomato in center (I like to dip mine in ranch dressing)
Toni/ pampered chef
½ cup mayo
1 T. Dijon or regular mustard
2 T. fresh parsley
1 onion chopped
1 10oz can of chicken (or 2 cooked chicken breast shredded)
4 slices of bacon
2 pkgs crescent rolls
2 plum tomatoes
Precook chicken and bacon, crumble and shred.
Chop parsley and onion
Mix all ingredients together except crescents and tomatoes
Lay out on slightly greased cookies sheet
Lay crescent rolls on a slightly greased cookie sheet into a sun shape (wide end in center pointy end out) leaving a circle in the middle.
Scoop chicken mixture onto wide part of crescent roll, all the way around.
Pull triangle end over the top of the chicken mixture and press into center on circle.
Bake according to instructions on crescent roll pkg. Serve with shredded lettuce and tomato in center (I like to dip mine in ranch dressing)
Toni/ pampered chef
Corn Dogs*
1 cup milk
2 eggs
1 cup flour
2 T sugar
1 t. salt
¾ cup corn meal
1 T. dry mustard
2 t. baking powder
2 T. shortening
Mix all ingredients until smooth
Make sure hot dogs are dry
(Toni cuts her hot dogs in half because she likes more batter)
Dip dogs in batter and place in heated oil. Cook until golden brown.
Toni/Jeanette
2 eggs
1 cup flour
2 T sugar
1 t. salt
¾ cup corn meal
1 T. dry mustard
2 t. baking powder
2 T. shortening
Mix all ingredients until smooth
Make sure hot dogs are dry
(Toni cuts her hot dogs in half because she likes more batter)
Dip dogs in batter and place in heated oil. Cook until golden brown.
Toni/Jeanette
Chicken Taco Soup
1 can kidney beans (drained)
1 can pinto beans (drained)
1 can black beans (drained)
1 can diced tomatoes w/ green chilies
1 family size can chicken and rice
1 can sweet white corn (drained)
5 cups water
5 t. chicken bullion
1 lb diced cooked chicken
Add all and heat through until some water has evaporated. Will be a little watery.
Garnish with sour cream and cheese and tortilla chips (opt.)
Toni/Sharon
1 can pinto beans (drained)
1 can black beans (drained)
1 can diced tomatoes w/ green chilies
1 family size can chicken and rice
1 can sweet white corn (drained)
5 cups water
5 t. chicken bullion
1 lb diced cooked chicken
Add all and heat through until some water has evaporated. Will be a little watery.
Garnish with sour cream and cheese and tortilla chips (opt.)
Toni/Sharon
Enchilada Chicken Soup*
1 can cambells fiesta nacho cheese soup
1 can cream of chicken
2 cups milk
1 can chunk white chicken drained
1 can enchilada sauce
1 can chopped green chilies
½ pkg frozen petite white sweet corn (opt)
Combine all ingredients and heat through. Serve with sour cream shredded cheese and tortilla chips.
Yield 7 servings
Toni
1 can cream of chicken
2 cups milk
1 can chunk white chicken drained
1 can enchilada sauce
1 can chopped green chilies
½ pkg frozen petite white sweet corn (opt)
Combine all ingredients and heat through. Serve with sour cream shredded cheese and tortilla chips.
Yield 7 servings
Toni
Cheesy Potato Soup
8 cups boiling water
4 cups potatoes peeled and cubed
¼ cup butter
4 chicken bullion cubes
1 cup celery
1 t. parsley flakes
2 t all season
1 t. salt
1 cup shredded carrots
2 cups sea shells pasta
1 cup whipping cream
Add water and bring to a boil. Add veggies and cook 8-10 mins. Add noodles/shells.
Add 3 cups shredded cheese
When cheese is melted add cream and remaining ingredients. Cook until veggies are tender.
Toni
4 cups potatoes peeled and cubed
¼ cup butter
4 chicken bullion cubes
1 cup celery
1 t. parsley flakes
2 t all season
1 t. salt
1 cup shredded carrots
2 cups sea shells pasta
1 cup whipping cream
Add water and bring to a boil. Add veggies and cook 8-10 mins. Add noodles/shells.
Add 3 cups shredded cheese
When cheese is melted add cream and remaining ingredients. Cook until veggies are tender.
Toni
Creamy shell soup
4 cups water
¼ cup chopped celery
1 bay leaf
¼ t. salt
4-5 green onions
4 cups of milk
½ cup butter
Dash of ground nutmeg
3-4 chicken breasts
1 t. parsley flakes
4 med potatoes
3 chicken bullion cubes
½ t. poultry seasoning
2 cups med. shells cooked and drained
¼ cup flour
Add all ingredients. Heat through
Toni
¼ cup chopped celery
1 bay leaf
¼ t. salt
4-5 green onions
4 cups of milk
½ cup butter
Dash of ground nutmeg
3-4 chicken breasts
1 t. parsley flakes
4 med potatoes
3 chicken bullion cubes
½ t. poultry seasoning
2 cups med. shells cooked and drained
¼ cup flour
Add all ingredients. Heat through
Toni
Lemon Water*
(A hit at enrichment night)
½ gallon of water
1 t. lemon Extract (not juice)
1 t. Citric acid (can be purchased at any pharmacy)
1 cup of sugar
1 sliced lemon
Serve really cold with ice.
Toni
½ gallon of water
1 t. lemon Extract (not juice)
1 t. Citric acid (can be purchased at any pharmacy)
1 cup of sugar
1 sliced lemon
Serve really cold with ice.
Toni
Orange Julius
(One full blender at a time)
Add all
½ can of frozen orange juice concentrate (or any other combined flavor you like)
1 t vanilla
1/3 – ½ blender full of ice
1 banana
Any other fruit you want
½ - ¾ cup sugar
Pour milk over ice just about completely covering ice.
Blend and enjoy
Toni
Add all
½ can of frozen orange juice concentrate (or any other combined flavor you like)
1 t vanilla
1/3 – ½ blender full of ice
1 banana
Any other fruit you want
½ - ¾ cup sugar
Pour milk over ice just about completely covering ice.
Blend and enjoy
Toni
Real Hot Chocolate
2 ½ squares chocolate
½ cup cold water
½ t salt
¾ cup sugar
½ cup heavy cream whipped
Combine chocolate w/ water and cook over low heat until smooth and thick stirring constantly. Add salt and sugar and boil 4 mins, stirring constantly. Cool and fold in whipped cream. Store in freezer until ready to serve. Put 1 T of mixture into cup and pour scalding mix over it. Stir well and enjoy.
Serves 16
Toni
½ cup cold water
½ t salt
¾ cup sugar
½ cup heavy cream whipped
Combine chocolate w/ water and cook over low heat until smooth and thick stirring constantly. Add salt and sugar and boil 4 mins, stirring constantly. Cool and fold in whipped cream. Store in freezer until ready to serve. Put 1 T of mixture into cup and pour scalding mix over it. Stir well and enjoy.
Serves 16
Toni
Biscuits and Gravy*
Biscuits:
Make drop biscuits following instructions from the bisquick or jiffy recipe on box.
Gravy:
Brown ½ lb of hamburger and ½ lb sausage (I use the links and chop up about 10-15).
Set aside
2 pkgs McCormick country gravy mix. Cook as directed. Add meat and heat through.
Butter biscuits and top with gravy.
Toni
Make drop biscuits following instructions from the bisquick or jiffy recipe on box.
Gravy:
Brown ½ lb of hamburger and ½ lb sausage (I use the links and chop up about 10-15).
Set aside
2 pkgs McCormick country gravy mix. Cook as directed. Add meat and heat through.
Butter biscuits and top with gravy.
Toni
Hash Brown Quiche
8 shredded hash brown patties
½ cup melted butter
1 cup cubed ham
2 cups shredded cheese
8 eggs
2 cups milk or cream
½ t salt
Place hash browns in pan. Pour butter over patties and bake at 350* for 20 mins. Sprinkle with ham and cheese. Beat eggs, milk, and salt- pour over top. Bake for another 30 mins.
Toni/Jeanette
½ cup melted butter
1 cup cubed ham
2 cups shredded cheese
8 eggs
2 cups milk or cream
½ t salt
Place hash browns in pan. Pour butter over patties and bake at 350* for 20 mins. Sprinkle with ham and cheese. Beat eggs, milk, and salt- pour over top. Bake for another 30 mins.
Toni/Jeanette
Quiche
Marie Calanders Pie Shell
1 egg white beaten until frothy
2 slices bacon crisply cooked and crumbled
1 cup shredded cheese
1/3 cup finely chopped green onion
4 eggs
2 cups light cream
½ t. salt
Add any vegetable after you have added the bacon
Poke pie shell on sides and bottom. Brush beaten egg white over pie shell.
Bake @ 425* for 7 mins.
Remove and cool. Cook bacon until crisp. Crumble. Sprinkle bacon on bottom of pie shell. Top w/ shredded cheese. Slightly beat eggs, add cream and seasonings. Whisk together. Sprinkle on nutmeg. Bake @ 350* for 35-40 mins. Let stand 10 mins. Serve in wedges.
1 egg white beaten until frothy
2 slices bacon crisply cooked and crumbled
1 cup shredded cheese
1/3 cup finely chopped green onion
4 eggs
2 cups light cream
½ t. salt
Add any vegetable after you have added the bacon
Poke pie shell on sides and bottom. Brush beaten egg white over pie shell.
Bake @ 425* for 7 mins.
Remove and cool. Cook bacon until crisp. Crumble. Sprinkle bacon on bottom of pie shell. Top w/ shredded cheese. Slightly beat eggs, add cream and seasonings. Whisk together. Sprinkle on nutmeg. Bake @ 350* for 35-40 mins. Let stand 10 mins. Serve in wedges.
Monday, April 7, 2008
German Chocolate Cookies
1 pkg pilsbury moist german chocolate cake mix
1 pkg semi sweet chocolate chips
1/2 cup rolled oats
1/2 cup oil
2 eggs slightly beaten
Combine all ingredients and blend well. Heat oven to 350*. Form balls and drop onto cookie sheet. Bake 8-10 mins
yield 4 dozen
1 pkg semi sweet chocolate chips
1/2 cup rolled oats
1/2 cup oil
2 eggs slightly beaten
Combine all ingredients and blend well. Heat oven to 350*. Form balls and drop onto cookie sheet. Bake 8-10 mins
yield 4 dozen
Saturday, April 5, 2008
Olive Garden's Zuppa Toscana Soup
1 lb ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
1/4 of a bunch of kale
1. Sautee Italian Sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sautee bacon, onions, and garlic for approx. 15 mins, or until onions are soft.
3. Mix together the chicken bouillon and water then add it to the onion, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft.
5. Add heavy cream and cook until throughly heated.
6. Stir in the sausage.
7. Add kale just before serving.
1 1/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
1/4 of a bunch of kale
1. Sautee Italian Sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sautee bacon, onions, and garlic for approx. 15 mins, or until onions are soft.
3. Mix together the chicken bouillon and water then add it to the onion, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft.
5. Add heavy cream and cook until throughly heated.
6. Stir in the sausage.
7. Add kale just before serving.
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