1 package (3 oz) cream cheese, softened
1/4 cup nuts, finely chopped
2 tablespoons maraschino cherries, chopped (include cherry juice)
1 large can (1 lb 14 oz) pear halves, drained (reserve juice)
Red food coloring
Mint leaves
Combine cream cheese, nuts, cherries, and enough juice from pears to soften cheese. Put 3 or 4 drops of red food coloring into reserved pear juice. Soak the pear halves in this liquid to tint pear pink, 5-10 min. (Bright red for Christmas or Valentines) Put rounded tsp of cream cheese mixture in hollow of each of the pear halves.Cover first halves with tinted halves. Stand pear on bed of lettuce (or lay down) and garnish with mint leaves. Makes 4 servings.
Monday, October 31, 2011
Chicken and Rice Salad
2 T brown sugar
3 T oil
1 tsp salt
1 T vinegar
3 c. cooked rice (unsalted)
4 chicken breasts, cooked and cubed
1 can well drained crushed pineapple
Mix well and let set in fridge overnight.
Add:
1 c. chopped celery
1/4 c. green bell pepper, diced
1/4 c. red bell pepper, diced
1 can mandarin oranges, drained
3/4 c. cashews
1/2 c. mayonnaise
3/4 c. green grapes
Mix well.
3 T oil
1 tsp salt
1 T vinegar
3 c. cooked rice (unsalted)
4 chicken breasts, cooked and cubed
1 can well drained crushed pineapple
Mix well and let set in fridge overnight.
Add:
1 c. chopped celery
1/4 c. green bell pepper, diced
1/4 c. red bell pepper, diced
1 can mandarin oranges, drained
3/4 c. cashews
1/2 c. mayonnaise
3/4 c. green grapes
Mix well.
Hot and Cheesy Taco Salad
1 1/2 lb. ground beef
1 c. chopped onion
1 T chili powder
1/4 tsp. cumin
1/2 tsp. garlic powder
1 (15 oz) can kidney beans, drained
2 tomatoes, chopped
1/2 c. chopped green pepper, if desired
Tortilla chips
Shredded lettuce
1 (8 oz) jar jalapeno cheese spread
1/3 c. skim milk
Cook until lightly browned ground beef, onion, chili powder, cumin, and garlic powder. Drain. Put all ingredients on individual plates in this order: Chips, lettuce, beans, tomatoes, and green pepper. Combine and heat the milk and cheese spread and spoon over the salads.
A dab of sour cream could be added as desired.
1 c. chopped onion
1 T chili powder
1/4 tsp. cumin
1/2 tsp. garlic powder
1 (15 oz) can kidney beans, drained
2 tomatoes, chopped
1/2 c. chopped green pepper, if desired
Tortilla chips
Shredded lettuce
1 (8 oz) jar jalapeno cheese spread
1/3 c. skim milk
Cook until lightly browned ground beef, onion, chili powder, cumin, and garlic powder. Drain. Put all ingredients on individual plates in this order: Chips, lettuce, beans, tomatoes, and green pepper. Combine and heat the milk and cheese spread and spoon over the salads.
A dab of sour cream could be added as desired.
Winter Salad with German Dressing
-Bonnie Nielsen
1 c. cider vinegar
1 c. sugar
1 1/2 T onion salt
1 T garlic salt
1/2 T whole thyme
1/4 T rosemary
1/4 T sweet basil
1/4 T capers (with juice)
1/4 t. whole dill
1/4 c. lemon juice
1/2 c. orange juice
Salad greens of your choice
1 or 2 red apples
1 pomegranate (optional)
Shake all ingredients well in a quart jar until salt and sugar are dissolved, then fill the bottle with Wesson Oil. It can be stored in the refrigerator for some time. Serve this on a mixture of fresh greens with sliced unpeeled red apples and pomegranate seeds. It is very pretty at Christmas time.
1 c. cider vinegar
1 c. sugar
1 1/2 T onion salt
1 T garlic salt
1/2 T whole thyme
1/4 T rosemary
1/4 T sweet basil
1/4 T capers (with juice)
1/4 t. whole dill
1/4 c. lemon juice
1/2 c. orange juice
Salad greens of your choice
1 or 2 red apples
1 pomegranate (optional)
Shake all ingredients well in a quart jar until salt and sugar are dissolved, then fill the bottle with Wesson Oil. It can be stored in the refrigerator for some time. Serve this on a mixture of fresh greens with sliced unpeeled red apples and pomegranate seeds. It is very pretty at Christmas time.
Cucumber Salad
- From Logan Temple
1 lg. pkg. lemon jello
2 c. boiling water
1/4 t. salt
Mix and let partially set
Mix in:
1/2 c mayo or salad dressing
1 pt. cottage cheese
1 T grated onion
2 med. cukes grated fine unpeeled is more colorful
Dollop of mayo and whipped cream on top
1 lg. pkg. lemon jello
2 c. boiling water
1/4 t. salt
Mix and let partially set
Mix in:
1/2 c mayo or salad dressing
1 pt. cottage cheese
1 T grated onion
2 med. cukes grated fine unpeeled is more colorful
Dollop of mayo and whipped cream on top
Shrimp Salad
Serves 12
2 pkg lemon Jello
2 c. hot water
1- 8 oz pkg Philadelphia Cream cheese
1/2 c. light cream
1 c diced celery
1 c ripe olives sliced
1 c whipping cream
Pour water over Jello cool until syrupy.
Soften cheese with light cream, then beat into the jello. Stir in the celery and olives. Whip cream until thick, but not stiff. Fold into jello.
Shrimp sauce for Salad
1 c. salad dressing or
1 c mayonnaise
2 t. lemon juice
2 1/2 t. finely chopped onion
3 T. finely chopped pimentos
1 1/2 c. cut shrimp
I like to mold this salad into individual rings and put the sauce in the center.
from Relia Kellet
2 pkg lemon Jello
2 c. hot water
1- 8 oz pkg Philadelphia Cream cheese
1/2 c. light cream
1 c diced celery
1 c ripe olives sliced
1 c whipping cream
Pour water over Jello cool until syrupy.
Soften cheese with light cream, then beat into the jello. Stir in the celery and olives. Whip cream until thick, but not stiff. Fold into jello.
Shrimp sauce for Salad
1 c. salad dressing or
1 c mayonnaise
2 t. lemon juice
2 1/2 t. finely chopped onion
3 T. finely chopped pimentos
1 1/2 c. cut shrimp
I like to mold this salad into individual rings and put the sauce in the center.
from Relia Kellet
Chicken Vegetable Pasta with Alfredo Sauce
-Karen McLeod
6 chicken half breasts
Grill Mates Garlic Herb and Wine marinade mix
Marinade the chicken for at least an hour according to the Grill Mates packet instructions. Fry or grill the chicken; then dice it.
1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
8 oz. sliced fresh mushrooms
16 oz. Penne pasta
Saute the peppers and mushrooms together in a non-stick pan sprayed with oil until slightly softened, but not soggy. Cook the pasta according to the package directions. Mix the pasta, the vegetables, and the chicken together in a large bowl.
1/2 c. butter
8 oz. cream cheese
1 clove garlic, minced
2 c. milk
6 oz. shredded Parmesan cheese
1/8 t. pepper
Parsley sprigs
Paprika
Slice the butter into a saucepan and melt over medium heat. Cut the cream cheese into cubes and add, with the garlic, stirring with a whisk until smooth. Whisk in the milk very gradually. Stir in the Parmesan cheese and pepper. Cook, stirring constantly, until the desired consistency. (If the sauce thickens up too much, whisk in a little more milk.) Pour the sauce over the pasta mixture and toss together. Garnish each serving with a little parsley and sprinkle lightly with paprika. Serves 8.
6 chicken half breasts
Grill Mates Garlic Herb and Wine marinade mix
Marinade the chicken for at least an hour according to the Grill Mates packet instructions. Fry or grill the chicken; then dice it.
1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
8 oz. sliced fresh mushrooms
16 oz. Penne pasta
Saute the peppers and mushrooms together in a non-stick pan sprayed with oil until slightly softened, but not soggy. Cook the pasta according to the package directions. Mix the pasta, the vegetables, and the chicken together in a large bowl.
1/2 c. butter
8 oz. cream cheese
1 clove garlic, minced
2 c. milk
6 oz. shredded Parmesan cheese
1/8 t. pepper
Parsley sprigs
Paprika
Slice the butter into a saucepan and melt over medium heat. Cut the cream cheese into cubes and add, with the garlic, stirring with a whisk until smooth. Whisk in the milk very gradually. Stir in the Parmesan cheese and pepper. Cook, stirring constantly, until the desired consistency. (If the sauce thickens up too much, whisk in a little more milk.) Pour the sauce over the pasta mixture and toss together. Garnish each serving with a little parsley and sprinkle lightly with paprika. Serves 8.
Rosemary Rice Almondine
Saute:
1/2 c. chopped onion
1/4 c. chopped celery
1-2 c. mushrooms
6 T. butter (reduce this)
Add:
1 t rosemary (crunch in hand?)
1/2 c. toasted almonds
1 box peas
Maybe a little lemon juice and parsley.
Add this to 2-3 c. cooked rice.
Note: May cook rice in half water and half broth- May omit any vegetable- may change rosemary to salt and pepper.
1/2 c. chopped onion
1/4 c. chopped celery
1-2 c. mushrooms
6 T. butter (reduce this)
Add:
1 t rosemary (crunch in hand?)
1/2 c. toasted almonds
1 box peas
Maybe a little lemon juice and parsley.
Add this to 2-3 c. cooked rice.
Note: May cook rice in half water and half broth- May omit any vegetable- may change rosemary to salt and pepper.
A Simple Quiche
Mix in blender:
4 eggs
1 c. Bisquick
2 c. milk
1/2 tsp salt
2 T melted butter
Mix well.
Put into bowl and add:
1/2 cup grated Swiss cheese
dash of nutmeg
6 slices cooked crumbled bacon or 1/2 cup diced ham
Spray pan
Pour into 9 inch glass pie pan.
Cook at 350 for 25-30 min.
Can add zucchini, asparagus, mushrooms
4 eggs
1 c. Bisquick
2 c. milk
1/2 tsp salt
2 T melted butter
Mix well.
Put into bowl and add:
1/2 cup grated Swiss cheese
dash of nutmeg
6 slices cooked crumbled bacon or 1/2 cup diced ham
Spray pan
Pour into 9 inch glass pie pan.
Cook at 350 for 25-30 min.
Can add zucchini, asparagus, mushrooms
Onion Casserole
1/2 c. margarine, divided
1 med. onion thinly sliced
6 c. coarsely chopped onion
1 T. flour
6 slices bacon cut in 1/2 inch pieces
pinch nutmeg
2 eggs
1 tsp salt
2/3 c. light cream
1/8 tsp pepper
1/2 tsp dried leaf thyme
1 c. shredded Swiss cheese
Melt 1 T. butter in large skillet. Add sliced onion and cook 'til tender but not brown. Remove and reserve. Add remaining 3 T. butter, add chopped onions and cook, covered over low heat about 35 min or until tender and slightly golden. Remove from heat, sprinkle with flour and mix well. Cook bacon until well done but not crisp. Drain. Beat together eggs, cream, seasonings. Add cooked chopped onions, bacon and 1/2 cheese. Mix well and put into baking dish. Arrange cooked onion slices over top and sprinkle remaining cheese on top.
Bake at 375 for 30-35 min. or until golden brown and knife inserted in center comes out clean.
Serves 6-8
In our ward at Logan the R.S. has a yearly bake-off when the men all bring a dish he has cooked. The dishes are judged, and Grandpa Sterling won the Bake-off with this recipe. We have an award in our kitchen which is a golden muffin trophy. I think he is the only man to win it twice. He once won with a cake called "Better Than Sex Cake". Maybe it was the name that brought about the win.
1 med. onion thinly sliced
6 c. coarsely chopped onion
1 T. flour
6 slices bacon cut in 1/2 inch pieces
pinch nutmeg
2 eggs
1 tsp salt
2/3 c. light cream
1/8 tsp pepper
1/2 tsp dried leaf thyme
1 c. shredded Swiss cheese
Melt 1 T. butter in large skillet. Add sliced onion and cook 'til tender but not brown. Remove and reserve. Add remaining 3 T. butter, add chopped onions and cook, covered over low heat about 35 min or until tender and slightly golden. Remove from heat, sprinkle with flour and mix well. Cook bacon until well done but not crisp. Drain. Beat together eggs, cream, seasonings. Add cooked chopped onions, bacon and 1/2 cheese. Mix well and put into baking dish. Arrange cooked onion slices over top and sprinkle remaining cheese on top.
Bake at 375 for 30-35 min. or until golden brown and knife inserted in center comes out clean.
Serves 6-8
In our ward at Logan the R.S. has a yearly bake-off when the men all bring a dish he has cooked. The dishes are judged, and Grandpa Sterling won the Bake-off with this recipe. We have an award in our kitchen which is a golden muffin trophy. I think he is the only man to win it twice. He once won with a cake called "Better Than Sex Cake". Maybe it was the name that brought about the win.
Lasagna
from Barbara Pfaffroth
1 lb. whole wheat noodles
2 - 32 oz jars spaghetti sauce
1 1/2 lbs. lean ground beef
16 oz Ricotta cheese
1 block Mozzarella cheese
Parmesan for top (optional)
Precook noodles. Leave slightly under cooked.
Brown meat.
Mix Ricotta cheese with cold water to spreading consistency.
Cut Mozzarella in 1" cubes
Place noodles on bottom of pan. Layer ricotta, Mozzarella cubes, meat, sauce.
Repeat sequence and end with another layer of noodles.
Cover with sauce. Parmesan, if desired.
Cover with foil.
Bake 1 hour at 350
1 lb. whole wheat noodles
2 - 32 oz jars spaghetti sauce
1 1/2 lbs. lean ground beef
16 oz Ricotta cheese
1 block Mozzarella cheese
Parmesan for top (optional)
Precook noodles. Leave slightly under cooked.
Brown meat.
Mix Ricotta cheese with cold water to spreading consistency.
Cut Mozzarella in 1" cubes
Place noodles on bottom of pan. Layer ricotta, Mozzarella cubes, meat, sauce.
Repeat sequence and end with another layer of noodles.
Cover with sauce. Parmesan, if desired.
Cover with foil.
Bake 1 hour at 350
Pasta Primavera
by Fred Weeks
Saute:
4 T. butter
onions
mushrooms
garlic
Add:
1 1/4 lb. shredded zucchini
Then add:
crumbled bacon
cooked Fettichini
Add:
3/4 c. fresh Parmesan
1/2 c. fresh parsley
freshly ground pepper
Saute:
4 T. butter
onions
mushrooms
garlic
Add:
1 1/4 lb. shredded zucchini
Then add:
crumbled bacon
cooked Fettichini
Add:
3/4 c. fresh Parmesan
1/2 c. fresh parsley
freshly ground pepper
Friday, October 28, 2011
Creamy Mashed Potatoes
2 lbs. Idaho Russet potatoes
2 lbs. Red Skinned potatoes
1- 8 oz. cream cheese
1 cup sour cream
1/4 cup butter
1/2 tsp. salt
1/2 tsp. pepper
2 cloves garlic crushed or 1 tsp garlic powder
1/4 cup chopped fresh chives or 2 Tbsp. dried chives
Peel Russet potatoes and all the eyes off of the red potatoes.
Cut in half or quarters and boil in water until tender with fork.
Mash together with hand mixer and add all other ingredients.
Blend together well. Spoon into a lightly greased baking dish and cover with a lid or foil.
Bake at 350 for 30-45 minutes or until hot in the center.
(If you refrigerate them before baking, you will need to bake them for the longer time.)
2 lbs. Red Skinned potatoes
1- 8 oz. cream cheese
1 cup sour cream
1/4 cup butter
1/2 tsp. salt
1/2 tsp. pepper
2 cloves garlic crushed or 1 tsp garlic powder
1/4 cup chopped fresh chives or 2 Tbsp. dried chives
Peel Russet potatoes and all the eyes off of the red potatoes.
Cut in half or quarters and boil in water until tender with fork.
Mash together with hand mixer and add all other ingredients.
Blend together well. Spoon into a lightly greased baking dish and cover with a lid or foil.
Bake at 350 for 30-45 minutes or until hot in the center.
(If you refrigerate them before baking, you will need to bake them for the longer time.)
Baby Stuffed Pumpkins
Puncture with fork or knife several times 8 petite pumpkins. Place in a 9x13 pan, cover with tin foil and bake for 30-45 min. at 375 degrees until soft. let cool then cut the top in a circle and scoop out seeds and pulp. Set aside.
Boil 3 pounds banana squash in salted water until soft. Strain. Add 1/4 cup butter, 2 T. honey, 1 teaspoon coriander, and 1/4 teaspoon of nutmeg. Beat with mixer until well mixed. Fill the petite pumpkins with mixture and before serving heat in 375 degree oven for 30 more minutes. Can be made a day ahead and refrigerated. Serve with a parsley sprig on top, or can put the top of petite pumpkin back on.
Serves 8
Boil 3 pounds banana squash in salted water until soft. Strain. Add 1/4 cup butter, 2 T. honey, 1 teaspoon coriander, and 1/4 teaspoon of nutmeg. Beat with mixer until well mixed. Fill the petite pumpkins with mixture and before serving heat in 375 degree oven for 30 more minutes. Can be made a day ahead and refrigerated. Serve with a parsley sprig on top, or can put the top of petite pumpkin back on.
Serves 8
Mrs. Johnny Miller's Zucchini
3 c. grated zucchini (or more)
1/4 c. chopped onion
3 T. flour
1/2 c. milk
1 c. grated cheese
salt and pepper
Saute zucchini and onions in 3 T butter until tender.
Add flour and stir 'til coated over med. heat.
Slowly add milk 'til sauce forms. Add cheese and simmer until melted.
Serve at once or turn into casserole and bake for 12 min at 350.
1/4 c. chopped onion
3 T. flour
1/2 c. milk
1 c. grated cheese
salt and pepper
Saute zucchini and onions in 3 T butter until tender.
Add flour and stir 'til coated over med. heat.
Slowly add milk 'til sauce forms. Add cheese and simmer until melted.
Serve at once or turn into casserole and bake for 12 min at 350.
Yummy Potatoes
9-10 medium potatoes
1 square margarine
2 cans cream of chicken soup
1 pint sour cream
1/3 cup onions
2 cups grated cheese
4 tsp melted butter or margarine
1-1 1/2 cups corn flakes, crushed
Boil potatoes the day before and refrigerate. Melt butter, add soup and mix well. Add sour cream and onions. Peel and cube potatoes and stir into cream mixture. Put cheese on top. Melt 4 teaspoons butter and add crushed corn flakes. Sprinkle on top. Bake in a 9x13 inch pan for 45 minutes at 350.
1 square margarine
2 cans cream of chicken soup
1 pint sour cream
1/3 cup onions
2 cups grated cheese
4 tsp melted butter or margarine
1-1 1/2 cups corn flakes, crushed
Boil potatoes the day before and refrigerate. Melt butter, add soup and mix well. Add sour cream and onions. Peel and cube potatoes and stir into cream mixture. Put cheese on top. Melt 4 teaspoons butter and add crushed corn flakes. Sprinkle on top. Bake in a 9x13 inch pan for 45 minutes at 350.
Candied Yams
2 c. b. sugar
1/2 c. karo
1/2 c. water
1/8 lb. butter
cooked pieces of yams (I use canned- 1 or 2 cans)
Boil to softball stage. Add vanilla. Whip 'til it begins to thicken.
Gradually add canned milk or cream and continue beating until soft consistency.
Alternate layers of yams and sauce.
Heat in oven.
1/2 c. karo
1/2 c. water
1/8 lb. butter
cooked pieces of yams (I use canned- 1 or 2 cans)
Boil to softball stage. Add vanilla. Whip 'til it begins to thicken.
Gradually add canned milk or cream and continue beating until soft consistency.
Alternate layers of yams and sauce.
Heat in oven.
Vinegar Cukes
5 med. cukes- sliced thin
1 med. carrot- sliced thin
1 med. onion- chopped
1 small green pepper- chopped
2 t. salt
1 1/2 c. sugar
1/2 c. white vinegar
Combine cukes, carrots, onion, and pepper in a bowl.
Sprinkle with salt and toss.
Cover and refrigerate 2 hours.
Combine sugar and vinegar and pour over vegetables.
1 med. carrot- sliced thin
1 med. onion- chopped
1 small green pepper- chopped
2 t. salt
1 1/2 c. sugar
1/2 c. white vinegar
Combine cukes, carrots, onion, and pepper in a bowl.
Sprinkle with salt and toss.
Cover and refrigerate 2 hours.
Combine sugar and vinegar and pour over vegetables.
Chicken Crepes
1 c. flour
1 1/2 c. milk
2 eggs
1 T oil
1/4 t. salt
Mix well and pour a little into nonstick pan or crepe maker on med. high heat. When crepe starts to bubble, turn it over for a few seconds and then remove. When putting batter in pan, roll the pan so the batter runs around the edge to make a thick edge for turning. For my pan, I use 1/3 c. batter. These can be made ahead and stored in the refrigerator or frozen.
Filling
2-3 cups cooked, cubed chicken, (4 breasts)
1 can mushrooms
1 c. sour cream
1 c. or more cream of chicken soup
1/4 c. chopped onion
1 c. grated swiss cheese
sliced almonds
Saute onions and mushrooms in a little butter.
Reserve a little s. cream and soup mixture for top.
Mix all the rest of ingredients together except cheese and almonds. Place a large spoonful of chicken mixture on each crepe, roll up and place in buttered casserole dish. Spread the remaining soup mixture on the top. Sprinkle with the grated cheese, and then the almonds.
Bake at 350 for 20-30 minutes.
I fill 9-10 crepes when using four chicken breasts.
1 1/2 c. milk
2 eggs
1 T oil
1/4 t. salt
Mix well and pour a little into nonstick pan or crepe maker on med. high heat. When crepe starts to bubble, turn it over for a few seconds and then remove. When putting batter in pan, roll the pan so the batter runs around the edge to make a thick edge for turning. For my pan, I use 1/3 c. batter. These can be made ahead and stored in the refrigerator or frozen.
Filling
2-3 cups cooked, cubed chicken, (4 breasts)
1 can mushrooms
1 c. sour cream
1 c. or more cream of chicken soup
1/4 c. chopped onion
1 c. grated swiss cheese
sliced almonds
Saute onions and mushrooms in a little butter.
Reserve a little s. cream and soup mixture for top.
Mix all the rest of ingredients together except cheese and almonds. Place a large spoonful of chicken mixture on each crepe, roll up and place in buttered casserole dish. Spread the remaining soup mixture on the top. Sprinkle with the grated cheese, and then the almonds.
Bake at 350 for 20-30 minutes.
I fill 9-10 crepes when using four chicken breasts.
Chicken Enchiladas
1 doz. corn tortillas
1 chicken boiled and boned into bite-sized pieces
1 small can green chillies, diced ( I use less)
1 can cream of mush. soup
1 can cream of chick. soup
1 can milk
Grated cheddar cheese to cover top generously
Tear tortillas into bite-sized pieces. Place half in bottom of 9x13 pan. Mix together chicken, chillies, soups and milk. pour half over tortillas. Add rest of tortillas, then rest of chicken mixture. Top with cheese. Bake at 400 for 30 min.
1 chicken boiled and boned into bite-sized pieces
1 small can green chillies, diced ( I use less)
1 can cream of mush. soup
1 can cream of chick. soup
1 can milk
Grated cheddar cheese to cover top generously
Tear tortillas into bite-sized pieces. Place half in bottom of 9x13 pan. Mix together chicken, chillies, soups and milk. pour half over tortillas. Add rest of tortillas, then rest of chicken mixture. Top with cheese. Bake at 400 for 30 min.
Chicken Casserole
1 whole chicken or 6-8 chicken breasts
1 c. sour cream
1 can cream of celery coup
1 can cream of chicken soup
1 lb. herb stuffing
1/2 c. melted margarine
1 c. chicken broth
Boil chicken until tender and remove meat. Cut into small pieces. Combine soups and sour cream. Layer chicken, soups, stuffing about 3 times in a 9x13 greased pan. Pour over broth and margarine. Bake about 1 hr at 350. Leave uncovered unless it starts to get too brown.
1 c. sour cream
1 can cream of celery coup
1 can cream of chicken soup
1 lb. herb stuffing
1/2 c. melted margarine
1 c. chicken broth
Boil chicken until tender and remove meat. Cut into small pieces. Combine soups and sour cream. Layer chicken, soups, stuffing about 3 times in a 9x13 greased pan. Pour over broth and margarine. Bake about 1 hr at 350. Leave uncovered unless it starts to get too brown.
Poppy Seed Chicken
1 cooked chicken- skinned, boned and cubed
2 cans cream of chicken soup
1 pt sour cream
3/4 c. butter
1 cellophane pkg of Ritz crackers
2 T. poppy seeds
a little minced onion
Put chicken in 9x13 pan. Mix soup, sour cream, and minced onion.
Pour over meat.
Melt butter and mix with crushed crackers. Add poppy seeds sprinkle on top.
Bake @ 350 for 30 min.
Serve over rice.
2 cans cream of chicken soup
1 pt sour cream
3/4 c. butter
1 cellophane pkg of Ritz crackers
2 T. poppy seeds
a little minced onion
Put chicken in 9x13 pan. Mix soup, sour cream, and minced onion.
Pour over meat.
Melt butter and mix with crushed crackers. Add poppy seeds sprinkle on top.
Bake @ 350 for 30 min.
Serve over rice.
Chicken Curry
1 large chicken, cut in pieces
2 large onions, chopped
1/4 c. oil
1 tsp. cumin seeds
dash or 2 of ground ginger
1 1/4 tsp. curry powder
1 tsp. turmeric
Salt to taste
Put oil in heavy pan and add onions and cumin seeds. Stir on medium heat until onions are browned and have a very pungent odor. Add the other spices and salt. Stir and cook a minute or so. Add chicken pieces that are well drained and stir until mixed well with onion and spice mixture. When it boils again, turn to low, cover with lid, and cook until chicken is tender, stirring every fifteen minutes or so. Don't cook too rapidly, just let it simmer or you will evaporate all of the broth. Add a little water at the end, if needed, to make more broth. You may want a bit more curry to suit your taste. Serve over hot rice.
Can also add 3 or 4 whole cloves and a peeled, chopped tomato if desired.
2 large onions, chopped
1/4 c. oil
1 tsp. cumin seeds
dash or 2 of ground ginger
1 1/4 tsp. curry powder
1 tsp. turmeric
Salt to taste
Put oil in heavy pan and add onions and cumin seeds. Stir on medium heat until onions are browned and have a very pungent odor. Add the other spices and salt. Stir and cook a minute or so. Add chicken pieces that are well drained and stir until mixed well with onion and spice mixture. When it boils again, turn to low, cover with lid, and cook until chicken is tender, stirring every fifteen minutes or so. Don't cook too rapidly, just let it simmer or you will evaporate all of the broth. Add a little water at the end, if needed, to make more broth. You may want a bit more curry to suit your taste. Serve over hot rice.
Can also add 3 or 4 whole cloves and a peeled, chopped tomato if desired.
Chicken Kiev
From Aunt LaRee
Chicken Breast
Roll breast with a piece of very thin ham, then bacon.
Mix 1 pint mushroom soup with 1 pint sour cream.
Spread a layer on bottom of dish.
Lay on the breasts, spread on rest of cream mixture.
Bake at 300 for three hours.
Chicken Breast
Roll breast with a piece of very thin ham, then bacon.
Mix 1 pint mushroom soup with 1 pint sour cream.
Spread a layer on bottom of dish.
Lay on the breasts, spread on rest of cream mixture.
Bake at 300 for three hours.
Winter Strawberries
2- 6 oz pkgs. strawberry jello
2 T. lemon juice
1- 15 oz can sweet cond. milk
1 c. flaked coconut
1 c. ground walnuts
Combine everything into a stiff dough. Cover with plastic wrap and refrigerate overnight. Shape into berries- about 1t. Roll in red granulated sugar. Put on waxed paper. Add green frosting stems.
Sherry, is this the same recipe that I sent with a picture? Let's not use both.
2 T. lemon juice
1- 15 oz can sweet cond. milk
1 c. flaked coconut
1 c. ground walnuts
Combine everything into a stiff dough. Cover with plastic wrap and refrigerate overnight. Shape into berries- about 1t. Roll in red granulated sugar. Put on waxed paper. Add green frosting stems.
Sherry, is this the same recipe that I sent with a picture? Let's not use both.
Winter's Fruit Infusion
I use this recipe every Christmas
1 qt. water
1 1/2 c sugar
3 star anise
1/2 t. coriander seeds
1 vanilla bean split and scraped
(can use real vanilla to save cost)
3 black peppercorns
1 cinnamon stick
1 oz ginger root, peeled and sliced 1/4 in. thick
You may have to find a specialty shop for star anise, but it's a great flavor.
Bring all above to a boil, Cover and set aside 1/2 hour. Strain, then pour over the fruit. Cover and let set in fridge 4 hours. I use about 4 grapefruit and 4 oranges sectioned with some canned mandarin oranges and pineapple chunks. Pomegranate seeds make it pretty, if desired. To prepare the grapefruit and oranges, peel with a knife removing all skin. Separate each section by cutting into the fruit between the membrane and the fruit meat just to the center, then turn your knife toward the outside and cut out. Continue this until you have all sections removed.
You may also make a more tropical fruit bowl with fruits such as papaya, passion fruit, persimmon, mango, etc.
1 qt. water
1 1/2 c sugar
3 star anise
1/2 t. coriander seeds
1 vanilla bean split and scraped
(can use real vanilla to save cost)
3 black peppercorns
1 cinnamon stick
1 oz ginger root, peeled and sliced 1/4 in. thick
You may have to find a specialty shop for star anise, but it's a great flavor.
Bring all above to a boil, Cover and set aside 1/2 hour. Strain, then pour over the fruit. Cover and let set in fridge 4 hours. I use about 4 grapefruit and 4 oranges sectioned with some canned mandarin oranges and pineapple chunks. Pomegranate seeds make it pretty, if desired. To prepare the grapefruit and oranges, peel with a knife removing all skin. Separate each section by cutting into the fruit between the membrane and the fruit meat just to the center, then turn your knife toward the outside and cut out. Continue this until you have all sections removed.
You may also make a more tropical fruit bowl with fruits such as papaya, passion fruit, persimmon, mango, etc.
Banana Ice
3 bananas mashed
3 oranges juiced
3 lemons juiced
1 c. sugar
3 pts. water
Freeze.
Pour 7 up or ginger ale over frozen cubes.
3 oranges juiced
3 lemons juiced
1 c. sugar
3 pts. water
Freeze.
Pour 7 up or ginger ale over frozen cubes.
Grapefruit Appetizer
Beat 1 can grapefruit with eggbeater
Make syrup of 1 c. water and 1/2 c sugar.
Add to grapefruit with 1 bottle of maraschino cherries and juice.
Freeze.
When ready to serve, make mushy, and pour ginger ale over.
Mont and Pam story.
Make syrup of 1 c. water and 1/2 c sugar.
Add to grapefruit with 1 bottle of maraschino cherries and juice.
Freeze.
When ready to serve, make mushy, and pour ginger ale over.
Mont and Pam story.
Deviled Eggs
6 eggs
2 T mayo or Miracle Whip
1/2 t salt
1 t. prepared mustard
dash of pepper
1 t. vinegar
Halve hard cooked eggs lengthwise. Remove yolks and mash or beat with seasonings. Refill whites. Embellish with a bit of parsley, chives or an olive slice.
For Easter
After the boiled eggs are cooked and peeled, color the whole egg with food coloring. With a paring knife make a zigzag cut around center of egg. Remove yolks, prepare as above, and return to the outer egg. You can also embellish there. Cut a small slice off the bottom so they can stand up.
Of course I always color them blue. Place them on your plate with a little green cellophane grass and put on a few purple peeps.
2 T mayo or Miracle Whip
1/2 t salt
1 t. prepared mustard
dash of pepper
1 t. vinegar
Halve hard cooked eggs lengthwise. Remove yolks and mash or beat with seasonings. Refill whites. Embellish with a bit of parsley, chives or an olive slice.
For Easter
After the boiled eggs are cooked and peeled, color the whole egg with food coloring. With a paring knife make a zigzag cut around center of egg. Remove yolks, prepare as above, and return to the outer egg. You can also embellish there. Cut a small slice off the bottom so they can stand up.
Of course I always color them blue. Place them on your plate with a little green cellophane grass and put on a few purple peeps.
Dave's Famous Superbowl Salsa
3 cans Green Giant Shoepeg Corn (11 oz cans)
3 cans Black Eye Peas (15 oz cans)
10 oz Kraft Zesty Italian Dressing
1 package Good Seasons Zesty Italian Seasoning pack (0.6 oz)
4 Green House Cluster Tomatoes Diced
2 Avocados Diced
Mix all together, Serve and Enjoy!!
3 cans Black Eye Peas (15 oz cans)
10 oz Kraft Zesty Italian Dressing
1 package Good Seasons Zesty Italian Seasoning pack (0.6 oz)
4 Green House Cluster Tomatoes Diced
2 Avocados Diced
Mix all together, Serve and Enjoy!!
Bacon Stuffed Mushrooms
1 lb fresh mushrooms
2 T. chopped onion
2 T. butter
1 slice bread, torn into small pieces
1 c. (4 oz) shredded cheddar cheese
1 can (3 oz) Oscar Mayer real bacon bits
Remove stems from mushrooms and set aside caps; chop stems.
Cook onions and stems in butter until tender; add bread pieces.
Remove from heat; stir in bacon bits and cheese.
Mound filling in caps; place in shallow baking pan.
Bake in 400 oven 15 min. until cheese is melted.
Makes 15-20 appetizers
2 T. chopped onion
2 T. butter
1 slice bread, torn into small pieces
1 c. (4 oz) shredded cheddar cheese
1 can (3 oz) Oscar Mayer real bacon bits
Remove stems from mushrooms and set aside caps; chop stems.
Cook onions and stems in butter until tender; add bread pieces.
Remove from heat; stir in bacon bits and cheese.
Mound filling in caps; place in shallow baking pan.
Bake in 400 oven 15 min. until cheese is melted.
Makes 15-20 appetizers
Tomato Juice Cocktail
1 tall can tomato juice
1 small bottle catsup
3 T. Worchest. sauce
1 T. lemon juice
3 T. sugar
1 T. horseradish
1/2 t. garlic salt
1 c. finely chopped celery
1/2 t. salt
2 cans broken shrimp
Mix all together and serve hot or cold
1 small bottle catsup
3 T. Worchest. sauce
1 T. lemon juice
3 T. sugar
1 T. horseradish
1/2 t. garlic salt
1 c. finely chopped celery
1/2 t. salt
2 cans broken shrimp
Mix all together and serve hot or cold
Vegetable Dip
1 cup Imo or sour cream
1 cup mayonaise
1 T dried onion
1 T dried parsley
1 teaspoon beau-mond
1 teaspoon dill weed
Mix together
May also use on meat
1 cup mayonaise
1 T dried onion
1 T dried parsley
1 teaspoon beau-mond
1 teaspoon dill weed
Mix together
May also use on meat
Thursday, October 27, 2011
Russian Dressing
This is one of my favorite recipes. I love a little on my breakfast eggs. - Rhea
1 c. salad oil
3/4 c. sugar
1/3 c. catsup
1/4 c. vinegar
1 t. worchestershire sauce
1 med onion grated- I use flakes
salt to taste
Combine all ing. except oil, then add oil gradually as you beat or blend.
1 c. salad oil
3/4 c. sugar
1/3 c. catsup
1/4 c. vinegar
1 t. worchestershire sauce
1 med onion grated- I use flakes
salt to taste
Combine all ing. except oil, then add oil gradually as you beat or blend.
Poppy Seed Dressing
1 c. sugar
3 t. dry mustard
2 t. salt
2/3 c. vinegar
2 c. oil
3 T. onion juice (may omit)
2 or 3 T. poppy seeds
Blend everything except oil and seeds.
Then add the oil gradually while blending.
Add the poppy seeds last.
3 t. dry mustard
2 t. salt
2/3 c. vinegar
2 c. oil
3 T. onion juice (may omit)
2 or 3 T. poppy seeds
Blend everything except oil and seeds.
Then add the oil gradually while blending.
Add the poppy seeds last.
Mustard Ring
1 pkg. knox gel. dissolved in 1/2 c. cold water
In double boiler combine 4 eggs, 3/4 c. sugar pinch of salt, 1 T dry mmustard, 1/4 c. water, 3/4 c. vinegar and about 4 ox. (or less) horseradish.
Add gelatin and cook until creamy- stirring constantly.
Cool well.
Fold in 1 carton whipped cream. Put in mold and refrigerate
(for family, make only 1/2 recipe)
When set, dip mold into warm water- wipe. Turn upside down on plate to un-mold.
In double boiler combine 4 eggs, 3/4 c. sugar pinch of salt, 1 T dry mmustard, 1/4 c. water, 3/4 c. vinegar and about 4 ox. (or less) horseradish.
Add gelatin and cook until creamy- stirring constantly.
Cool well.
Fold in 1 carton whipped cream. Put in mold and refrigerate
(for family, make only 1/2 recipe)
When set, dip mold into warm water- wipe. Turn upside down on plate to un-mold.
Cucumber Sauce
1/2 c. mayonnaise
1/3 c. milk
1/4 t. salt
1 T. vinegar
1 1/2 t. grated onion
a little parsley
pepper
Mix and chill- for 1 qt cukes.
Also use on raw or cooked vegetables.
A good sauce for meat.
1/3 c. milk
1/4 t. salt
1 T. vinegar
1 1/2 t. grated onion
a little parsley
pepper
Mix and chill- for 1 qt cukes.
Also use on raw or cooked vegetables.
A good sauce for meat.
Wednesday, October 19, 2011
Aunt Elaine's Carmels
1 c. butter
1 c. white sugar
1 c. brown sugar
1 c. Karo
1 can Borden's sweetened condensed milk
1 cup nuts
Use heavy pan.
Start cooking slowly, or it will scorch.
Cook until it pulls away from pan, stirring constantly until about 240 degrees.
Add nuts if desired.
Pour in pan until cool.
Cut in cubes.
1 c. white sugar
1 c. brown sugar
1 c. Karo
1 can Borden's sweetened condensed milk
1 cup nuts
Use heavy pan.
Start cooking slowly, or it will scorch.
Cook until it pulls away from pan, stirring constantly until about 240 degrees.
Add nuts if desired.
Pour in pan until cool.
Cut in cubes.
Spiced Nuts
1 c. sugar
1 tsp. light Karo
1/3 c. water
1 tsp. cinnamon
1/4 tsp ginger
1/4 tsp salt
1/8 tsp cloves
Put all ingredients in heavy pan. Stir until mixed together. Boil until syrup spins a short thread (230- 234 degrees). Remove from heat and add 1 tsp vanilla. Add 2 cups nuts and stir until sugary. Put on waxed paper and separate.
1 tsp. light Karo
1/3 c. water
1 tsp. cinnamon
1/4 tsp ginger
1/4 tsp salt
1/8 tsp cloves
Put all ingredients in heavy pan. Stir until mixed together. Boil until syrup spins a short thread (230- 234 degrees). Remove from heat and add 1 tsp vanilla. Add 2 cups nuts and stir until sugary. Put on waxed paper and separate.
Fruit Parfait
2 rasp. yogurts (or boysenberry)
1 small instant vanilla pudding- I use white chocolate
16 oz Cool Whip
1 (16 oz) bag frozen blackberries (or mixed berries)
Pour powdered pudding into bowl with Yogurt and stir well.
Fold in Cool Whip and frozen blackberries.
Chill for several hours
1 small instant vanilla pudding- I use white chocolate
16 oz Cool Whip
1 (16 oz) bag frozen blackberries (or mixed berries)
Pour powdered pudding into bowl with Yogurt and stir well.
Fold in Cool Whip and frozen blackberries.
Chill for several hours
Cracker Toffee
Pam's recipe
Cover a cookie sheet with foil.
Line with saltine crackers to within 1-2 inches of edge.
Place 2 cubes butter cut up in a medium saucepan.
Add 1 cup packed brown sugar.
Cook over med-high heat until mixture is melted and smooth.
Bring to a boil.
Turn down heat to medium and boil 3 minutes (exactly).
Pour mixture over crackers.
Bake 5 minutes (exactly) on 400.
Remove from oven. Let sit for 5 minutes.
Sprinkle with 1 1/2 cup choc. chips
When melted, spread to cover sugar mixture sprinkle with nuts if desired,
and refrigerate for at least 2 hours.
Break up brittle.
Store in refrigerator.
Cover a cookie sheet with foil.
Line with saltine crackers to within 1-2 inches of edge.
Place 2 cubes butter cut up in a medium saucepan.
Add 1 cup packed brown sugar.
Cook over med-high heat until mixture is melted and smooth.
Bring to a boil.
Turn down heat to medium and boil 3 minutes (exactly).
Pour mixture over crackers.
Bake 5 minutes (exactly) on 400.
Remove from oven. Let sit for 5 minutes.
Sprinkle with 1 1/2 cup choc. chips
When melted, spread to cover sugar mixture sprinkle with nuts if desired,
and refrigerate for at least 2 hours.
Break up brittle.
Store in refrigerator.
Sparkling Punch
In large bowl combine:
1 (2 liter) bottle Shasta Diet Gratefruit soda (Fresca will do but Shasta is better)
1 (12 oz) can frozen, white grape juice undiluted
1/2 bag of ice
mix with no water just lots of ice
1 (2 liter) bottle Shasta Diet Gratefruit soda (Fresca will do but Shasta is better)
1 (12 oz) can frozen, white grape juice undiluted
1/2 bag of ice
mix with no water just lots of ice
Tuesday, October 11, 2011
Coconut Cake
1 box white cake mix
1 large carton sour cream
1 (9 oz) carton frozen whipped topping
2 cups coconut
2 c. sugar
Mix cake according to directions.
Bake in two nine inch pans.
Cool and slice cakes in two so you have four layers.
Mix together coconut, sour cream and sugar.
Set aside 1/2 c. of this mixture and spread the rest in the layers.
Mix reserved mixture with whipped topping and frost top and sides.
Garnish with coconut and drained cherries, if desired.
Refrigerate 3 days. Keep refrigerated.
1 large carton sour cream
1 (9 oz) carton frozen whipped topping
2 cups coconut
2 c. sugar
Mix cake according to directions.
Bake in two nine inch pans.
Cool and slice cakes in two so you have four layers.
Mix together coconut, sour cream and sugar.
Set aside 1/2 c. of this mixture and spread the rest in the layers.
Mix reserved mixture with whipped topping and frost top and sides.
Garnish with coconut and drained cherries, if desired.
Refrigerate 3 days. Keep refrigerated.
Lemon Blossoms
Note from Rhea: These are little cakes, not cookies.
4 large eggs
3 1/2 oz pkg. instant lemon pudding mix
18 1/2 oz pkg. yellow cake mix
3/4 c. vegetable oil
Glaze:
4 c. confectioners' sugar
1/3 c. fresh lemon juice
grated zest of 1 lemon
3 T vegetable oil
3 T water
Directions:
Preheat oven to 350
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they are still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat or put them on a fork to dip. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about one hour, before storing in containers with tight-fitting lids.
Yield: 5 dozen
Prep time: 10-12
Inactive prep time: 1 hour
Cook time: 12 min.
4 large eggs
3 1/2 oz pkg. instant lemon pudding mix
18 1/2 oz pkg. yellow cake mix
3/4 c. vegetable oil
Glaze:
4 c. confectioners' sugar
1/3 c. fresh lemon juice
grated zest of 1 lemon
3 T vegetable oil
3 T water
Directions:
Preheat oven to 350
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they are still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat or put them on a fork to dip. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about one hour, before storing in containers with tight-fitting lids.
Yield: 5 dozen
Prep time: 10-12
Inactive prep time: 1 hour
Cook time: 12 min.
Walnut Slices
Note from Rhea: recipe is very large ~ you may want to 1/2 it.
Shortbread:
1/2 pound margarine
1/2 cup sugar
2 cups sifted flour
1/2 cup cornstarch
Second Mixture:
4 eggs
one 1 lb. package brown sugar
4 T flour
1/2 tsp baking powder
2 tsp vanilla
2 c. walnuts chopped
1 c. angel flake coconut
Frosting:
2 cube butter
one 1 lb pkg powdered sugar
one 4 oz cream cheese
vanilla
For shortbread, cream butter and sugar, sift together flour and cornstarch, add to creamed mixture. Mix very thoroughly, knead if possible. Spread or press into bottom of pan (large cookie sheet size)
Bake 15 minutes at 300 F. While this is baking mix and have ready to spread over shortbread the Second Mixture.
Beat eggs and brown sugar until very light, add flour BP and vanilla, add chopped walnuts and coconut, spread over baked shortbread. Bake at 300 for 15 min. and at 350 for 5 min.
Baking time may vary. Cool.
Frosting- cream together cream cheese and butter, add powdered sugar and vanilla. Frost cookies and sprinkle with ground nuts. Cut into 1 1/2 inch squares.
Shortbread:
1/2 pound margarine
1/2 cup sugar
2 cups sifted flour
1/2 cup cornstarch
Second Mixture:
4 eggs
one 1 lb. package brown sugar
4 T flour
1/2 tsp baking powder
2 tsp vanilla
2 c. walnuts chopped
1 c. angel flake coconut
Frosting:
2 cube butter
one 1 lb pkg powdered sugar
one 4 oz cream cheese
vanilla
For shortbread, cream butter and sugar, sift together flour and cornstarch, add to creamed mixture. Mix very thoroughly, knead if possible. Spread or press into bottom of pan (large cookie sheet size)
Bake 15 minutes at 300 F. While this is baking mix and have ready to spread over shortbread the Second Mixture.
Beat eggs and brown sugar until very light, add flour BP and vanilla, add chopped walnuts and coconut, spread over baked shortbread. Bake at 300 for 15 min. and at 350 for 5 min.
Baking time may vary. Cool.
Frosting- cream together cream cheese and butter, add powdered sugar and vanilla. Frost cookies and sprinkle with ground nuts. Cut into 1 1/2 inch squares.
Lace Cookies
1/2 c. butter or margarine
1 c sugar
1 egg
1 tsp vanilla
3 T flour
1/2 tsp salt
1 c. quick-cooking oatmeal (not instant)
Preheat oven to 350. Line the cookie sheet with aluminum foil or parchment paper. Using an electric mixer at low speed, cream the butter and sugar until thoroughly combined. Add eggs and vanilla and mix well. Stir in the flour, salt and oatmeal, mixing well with a spoon. Drop by teaspoonfuls 2 inches apart onto the prepared cookie sheets. Bake for 5-8 minutes, until lightly browned. Let cool completely before removing from the sheets; peel cookies away from the lining.
Eaten with her daughters at Academy Awards party at Rhea's home. (wording?)
1 c sugar
1 egg
1 tsp vanilla
3 T flour
1/2 tsp salt
1 c. quick-cooking oatmeal (not instant)
Preheat oven to 350. Line the cookie sheet with aluminum foil or parchment paper. Using an electric mixer at low speed, cream the butter and sugar until thoroughly combined. Add eggs and vanilla and mix well. Stir in the flour, salt and oatmeal, mixing well with a spoon. Drop by teaspoonfuls 2 inches apart onto the prepared cookie sheets. Bake for 5-8 minutes, until lightly browned. Let cool completely before removing from the sheets; peel cookies away from the lining.
Eaten with her daughters at Academy Awards party at Rhea's home. (wording?)
Shortbread Cookies
1 cup butter
1/2 cup powdered sugar
2 cups flour
Mix butter and sugar. Stir in 1 cup flour at a time, mixing well. Chill dough at least 2 hours. Roll out to 1/4 inch thickness and cut with greased cookie cutter and put on baking sheet. Bake at 350 for 8-10 minutes. Cool completely. Frost or jam.
Note from Rhea: I like to make these for Valentines Day and cutting little hearts and frosting them in pink colors.
1/2 cup powdered sugar
2 cups flour
Mix butter and sugar. Stir in 1 cup flour at a time, mixing well. Chill dough at least 2 hours. Roll out to 1/4 inch thickness and cut with greased cookie cutter and put on baking sheet. Bake at 350 for 8-10 minutes. Cool completely. Frost or jam.
Note from Rhea: I like to make these for Valentines Day and cutting little hearts and frosting them in pink colors.
Luscious Lemon Bar Cookies
Crust:
1 c. soft butter
1/8 t salt
1/2 cup powdered sugar
2 c. flour
Combine all ingredients and mix well. Press mixture into 9x13 pan. Bake at 350 for 15 min or until nicely browned.
Filling:
4 eggs, beaten
2 c. gran. sugar
1/4 c. flour
6 T lemon juice
Combine flour and sugar, mix in beaten eggs and lemon juice. Pour onto the slightly cooled crust. Bake at 350 for 25 min or until set. Cook and sprinkle with powdered sugar.
Yield: 3 doz. 1 1/2 inch cookies.
Melt Aways
From LaRee
Beat together until well mixed.
2 sq. butter (not too hard or too soft)
3/4 c. cornstarch
1 c. flour
1/2 c. pow. sugar
Shape into small balls and bake on ungreased cookie sheet
Bake at 350 for 12 min.
Mix for Frosting:
3 oz cream cheese
1 t. vanilla
1 c. pow. sugar
a few drops milk
Tint if desired
Makes 40 cookies
Notes from Rhea: Dough might need chilling to hold shape. A holly leaf and 3 little red berries is pretty for Christmas. Frosting my need to be drizzled
Beat together until well mixed.
2 sq. butter (not too hard or too soft)
3/4 c. cornstarch
1 c. flour
1/2 c. pow. sugar
Shape into small balls and bake on ungreased cookie sheet
Bake at 350 for 12 min.
Mix for Frosting:
3 oz cream cheese
1 t. vanilla
1 c. pow. sugar
a few drops milk
Tint if desired
Makes 40 cookies
Notes from Rhea: Dough might need chilling to hold shape. A holly leaf and 3 little red berries is pretty for Christmas. Frosting my need to be drizzled
Cowboy Cookies
1 c. white sugar
1 c. brown sugar
1 c. shortening
Cream together
Add 2 eggs
Sift together and add:
2 c. flour
1 t salt
1/2 t soda
1/2 t baking powder
Add
1 tsp vanilla,
2 c. oats
1 pkg choc. chips
Bake at 350 for 15 min.
Note: These are grandson Chris Archibald's favorite.
1 c. brown sugar
1 c. shortening
Cream together
Add 2 eggs
Sift together and add:
2 c. flour
1 t salt
1/2 t soda
1/2 t baking powder
Add
1 tsp vanilla,
2 c. oats
1 pkg choc. chips
Bake at 350 for 15 min.
Note: These are grandson Chris Archibald's favorite.
Oatmeal Bars
1 c. butter
1/2 c. b. sugar
1/2 c. w. sugar
2 eggs
1 c. sifted flour
1 c. rolled, instant oats
Spread in cookie sheet
Bake 20 min at 350
Frost with 6 small milk choc. bars and nuts while hot.
Note from Rhea: I use chocolate chips. Let pan set a while before putting chocolate on top- or it may cook.
1/2 c. b. sugar
1/2 c. w. sugar
2 eggs
1 c. sifted flour
1 c. rolled, instant oats
Spread in cookie sheet
Bake 20 min at 350
Frost with 6 small milk choc. bars and nuts while hot.
Note from Rhea: I use chocolate chips. Let pan set a while before putting chocolate on top- or it may cook.
Monday, October 10, 2011
Apple Pudding
3 apples, grated
1 c. nuts, chopped
1 c. raisins
1 egg
1/4 c. shortening
1 c. sugar
1 c. flour
1 tsp. soda
1/2 tsp salt
1 tsp nutmeg
1/4 tsp. cloves
1/2 tsp. allspice
1 tsp cinnamon
Mix all ingredients and bake in a 9x9 inch pan for 1 hour at 350 or until it tests done with a toothpick.
Serve with Caramel Sauce
OR you can use the dip recipe from my Grandma Hymas Carrot Pudding both are good.
Caramel Sauce:
1/2 c. sugar
Melt sugar in pan until golden in color.
Add:
2 c. water
Let boil until sugar is dissolved.
Mix:
1/2 c. sugar
2 T flour
Stir in to sugar/water and cook until thickened
Add:
1/2 c. butter
1 T vanilla
1 c. nuts, chopped
1 c. raisins
1 egg
1/4 c. shortening
1 c. sugar
1 c. flour
1 tsp. soda
1/2 tsp salt
1 tsp nutmeg
1/4 tsp. cloves
1/2 tsp. allspice
1 tsp cinnamon
Mix all ingredients and bake in a 9x9 inch pan for 1 hour at 350 or until it tests done with a toothpick.
Serve with Caramel Sauce
OR you can use the dip recipe from my Grandma Hymas Carrot Pudding both are good.
Caramel Sauce:
1/2 c. sugar
Melt sugar in pan until golden in color.
Add:
2 c. water
Let boil until sugar is dissolved.
Mix:
1/2 c. sugar
2 T flour
Stir in to sugar/water and cook until thickened
Add:
1/2 c. butter
1 T vanilla
Hazel's Dessert
2 c. flour
1/2 c. brown sugar
1/2 c. chopped nuts
1 c. butter
Crumble together. Bake 15 min. at 375. When a little cool crumble again and put half in bottom of 9x13 pan- save the other half for top.
1 (8 oz) cream cheese (leave out over night)
1 c. powdered sugar
1 t. vanilla
2 pkgs Dream Whip
Strawberry Danish Dessert
1 pkg. frozen strawberries
Beat 2 pkgs Dream Whip as pkg directs. Mix softened cream cheese with p. sugar and vanilla. Beat until smooth, then add dream whip and fold. Put on top of crumbs and add rest of crumbs on top.
Serve with sauce. Use danish dessert with frozen strawberries. Lemon sauce is good over this also.
1/2 c. brown sugar
1/2 c. chopped nuts
1 c. butter
Crumble together. Bake 15 min. at 375. When a little cool crumble again and put half in bottom of 9x13 pan- save the other half for top.
1 (8 oz) cream cheese (leave out over night)
1 c. powdered sugar
1 t. vanilla
2 pkgs Dream Whip
Strawberry Danish Dessert
1 pkg. frozen strawberries
Beat 2 pkgs Dream Whip as pkg directs. Mix softened cream cheese with p. sugar and vanilla. Beat until smooth, then add dream whip and fold. Put on top of crumbs and add rest of crumbs on top.
Serve with sauce. Use danish dessert with frozen strawberries. Lemon sauce is good over this also.
Carrot Pudding
From Elnora Hymas, Rhea's mom
Cream:
2/3 c. butter
1 c sugar
1 well beaten egg
Add:
1 c. raisins
1 c. nuts
1 c grated carrots
1 c grated potatoes
1 1/4 c flour
1 t. nutmeg
2 t. cinnamon
1/2 t. cloves
1 t. soda
1 t. salt
Mix and steam 3 hours in a container that can be placed inside a kettle of water on the stove.
Dip
1 cube butter
1 c. cream
1/2 c. sugar
1 egg
Whip butter, sugar and egg.
Add cream.
Put over warm water until thick.
Cream:
2/3 c. butter
1 c sugar
1 well beaten egg
Add:
1 c. raisins
1 c. nuts
1 c grated carrots
1 c grated potatoes
1 1/4 c flour
1 t. nutmeg
2 t. cinnamon
1/2 t. cloves
1 t. soda
1 t. salt
Mix and steam 3 hours in a container that can be placed inside a kettle of water on the stove.
Dip
1 cube butter
1 c. cream
1/2 c. sugar
1 egg
Whip butter, sugar and egg.
Add cream.
Put over warm water until thick.
Gwen's Graham Cracker Date Roll
Ingredients:
1/2 lb graham cracker crumbs
2 cups chopped dates
1/2 lb marshmallow
1 cup chopped nuts
1 cup whipping cream, whipped plus extra for serving
1 tsp vanilla
Directions:
Combine 1/2 of the crumbs with dates, marshmallows, nuts, whipped cream and vanilla.
Place mixture on a large piece of wax paper
Shape into a roll about 3 inches in diameter
Coat with remaining graham cracker crumbs
Firmly wrap up roll
Chill 12 hours or longer
Serve in 3/4 inch slices topped with whipped cream
1/2 lb graham cracker crumbs
2 cups chopped dates
1/2 lb marshmallow
1 cup chopped nuts
1 cup whipping cream, whipped plus extra for serving
1 tsp vanilla
Directions:
Combine 1/2 of the crumbs with dates, marshmallows, nuts, whipped cream and vanilla.
Place mixture on a large piece of wax paper
Shape into a roll about 3 inches in diameter
Coat with remaining graham cracker crumbs
Firmly wrap up roll
Chill 12 hours or longer
Serve in 3/4 inch slices topped with whipped cream
Pumpkin Pie Squares
Crust:
1 pkg yellow cake mix (reserve 1 cup)
1/2 cup butter
1 egg
Filling:
3 cups pumpkin pie mix
2 eggs
2/3 cup milk
OR
1 c. brown sugar
2 1/2 T pie spice
with plain pumpkin
Topping:
1 cup reserved cake mix
1/2 cup sugar
1 tsp cinnamon
1/4 cup butter
May desire whipped cream on top.
Grease 13x9 pan. Reserve 1 cup cake mix for topping. Combine rest of cake mix, butter and egg, and press into pan.
Prepare filling, stirring until smooth. Pour over crust.
Mix topping until crumbly and sprinkle over the filling - or melt butter separately and pour over
Bake at 350 for 45 minutes. 55 to 60 minutes.
1 pkg yellow cake mix (reserve 1 cup)
1/2 cup butter
1 egg
Filling:
3 cups pumpkin pie mix
2 eggs
2/3 cup milk
OR
1 c. brown sugar
2 1/2 T pie spice
with plain pumpkin
Topping:
1 cup reserved cake mix
1/2 cup sugar
1 tsp cinnamon
1/4 cup butter
May desire whipped cream on top.
Grease 13x9 pan. Reserve 1 cup cake mix for topping. Combine rest of cake mix, butter and egg, and press into pan.
Prepare filling, stirring until smooth. Pour over crust.
Mix topping until crumbly and sprinkle over the filling - or melt butter separately and pour over
Bake at 350 for 45 minutes. 55 to 60 minutes.
Macaroon Dessert
18 medium size macaroons
2 c. whipping cream
1 c. nuts
1 quart sherbet
Crumble macaroons, whipped cream, and combine with nuts. Put a layer of this mixture in a loaf pan. Now spread in the softened sherbet and over that spread the remaining macaroon mixture. Freeze.
When ready to serve, unmold and slice.
If a rainbow effect is desired, you can add other layers of different sherbet.
Makes 1 large and 1 small loaf
2 c. whipping cream
1 c. nuts
1 quart sherbet
Crumble macaroons, whipped cream, and combine with nuts. Put a layer of this mixture in a loaf pan. Now spread in the softened sherbet and over that spread the remaining macaroon mixture. Freeze.
When ready to serve, unmold and slice.
If a rainbow effect is desired, you can add other layers of different sherbet.
Makes 1 large and 1 small loaf
Four-Layer Dessert
Place in layers in 9x13 pan:
1- 1 c. flour
1/2 c. margarine
1 c. crushed nuts (or less)
2 T sugar
Mix and spread in a 9x13 pan. BAke for 20 min. at 350
2- 8 oz cream cheese
1 c. powdered sugar
1 c. whipped cream
Spread this on crust
3- 1 (3 oz) box chocolate pudding - use Angel Delight, cut down on milk
1 (3 oz) box vanilla pudding
3 c. milk
Blend these and spread on next
4- Spread whipped cream over all (some substitute Cool Whip for cream)
May want to decorate with chocolate curls or nuts
Note from Rhea: Using lemon pudding instead of chocolate is also good
1- 1 c. flour
1/2 c. margarine
1 c. crushed nuts (or less)
2 T sugar
Mix and spread in a 9x13 pan. BAke for 20 min. at 350
2- 8 oz cream cheese
1 c. powdered sugar
1 c. whipped cream
Spread this on crust
3- 1 (3 oz) box chocolate pudding - use Angel Delight, cut down on milk
1 (3 oz) box vanilla pudding
3 c. milk
Blend these and spread on next
4- Spread whipped cream over all (some substitute Cool Whip for cream)
May want to decorate with chocolate curls or nuts
Note from Rhea: Using lemon pudding instead of chocolate is also good
Rhea's Fruit Tart
Crust:
Mix 1 1/2 cups flour with 1/4 cup sugar in a large, warm bowl. Cut in 1/2 cup butter or margarine. Knead with hand. Press dough into a 10 inch tart pan. Brush bottom of pastry with a lightly beaten egg white. (I sometimes omit this.) Bake on center rack in 375 oven 18-20 minutes. (watch carefully to avoid burning... sometimes 15 min. is enough) Cool completely before removing rim.
Note: If you use a 9 inch quiche pan, a double recipe will make 3 tarts.
Filling:
1 (3 oz) package cream cheese
1 cup whipping cream
1/2 teaspoon vanilla
1/2 cup powdered sugar
Mix cream cheese, powdered sugar and vanilla together. Whip cream and fold in carefully to cheese mixture. Spread evenly into baked tart shell.
Topping:
Arrange fruits on filling and brush fruits with melted orange marmalade or apple jelly.
Pattern:
A pattern I like has an outside row of halved strawberries, followed by a row (or ring) of halved green grapes. The next ring alternates mandarin oranges and banana slices sort of stacked. I slice Kiwi (3 slices) in the center. For this pattern you will need approximately 10 strawberries, 12 green grapes, 12 mandarin oranges (which is less than 1/2 can), less than 1 small banana and 1/2 Kiwi, along with 1/2 cup apple jelly. Try to have small strawberries.
In July, blueberries and raspberries leaving some white for a patriotic dessert is nice.
Mix 1 1/2 cups flour with 1/4 cup sugar in a large, warm bowl. Cut in 1/2 cup butter or margarine. Knead with hand. Press dough into a 10 inch tart pan. Brush bottom of pastry with a lightly beaten egg white. (I sometimes omit this.) Bake on center rack in 375 oven 18-20 minutes. (watch carefully to avoid burning... sometimes 15 min. is enough) Cool completely before removing rim.
Note: If you use a 9 inch quiche pan, a double recipe will make 3 tarts.
Filling:
1 (3 oz) package cream cheese
1 cup whipping cream
1/2 teaspoon vanilla
1/2 cup powdered sugar
Mix cream cheese, powdered sugar and vanilla together. Whip cream and fold in carefully to cheese mixture. Spread evenly into baked tart shell.
Topping:
Arrange fruits on filling and brush fruits with melted orange marmalade or apple jelly.
Pattern:
A pattern I like has an outside row of halved strawberries, followed by a row (or ring) of halved green grapes. The next ring alternates mandarin oranges and banana slices sort of stacked. I slice Kiwi (3 slices) in the center. For this pattern you will need approximately 10 strawberries, 12 green grapes, 12 mandarin oranges (which is less than 1/2 can), less than 1 small banana and 1/2 Kiwi, along with 1/2 cup apple jelly. Try to have small strawberries.
In July, blueberries and raspberries leaving some white for a patriotic dessert is nice.
Raspberry-Nut Cake
Sift together:
2 c. flour
1 1/2 t. baking powder
1 t. salt
1 t. cinnamon
1/2 t. soda
Set aside
Add:
1 1/4 c. sugar gradually to
1/2 c. shortening, creaming well
Blend in:
3 unbeaten eggs, beating well after each
Combine:
3/4 c. sour milk
1 t. vanilla- add alternately
Stir in:
1/2 c nuts, chopped
1 c fresh raspberries
Turn: into two 8 in layer pans
Bake: at 350 for 30-40 min.
Frost with raspberry icing by adding a few raspberries to a powdered sugar icing.
2 c. flour
1 1/2 t. baking powder
1 t. salt
1 t. cinnamon
1/2 t. soda
Set aside
Add:
1 1/4 c. sugar gradually to
1/2 c. shortening, creaming well
Blend in:
3 unbeaten eggs, beating well after each
Combine:
3/4 c. sour milk
1 t. vanilla- add alternately
Stir in:
1/2 c nuts, chopped
1 c fresh raspberries
Turn: into two 8 in layer pans
Bake: at 350 for 30-40 min.
Frost with raspberry icing by adding a few raspberries to a powdered sugar icing.
Zodiac Cake
Cream 2 c. butter until smooth and light with 2 c. sugar. Beat in 6 egg yolks. Sift 3 c. flour over 3/4 # candied cherries and 1/4# candied pineapple and 5 c. assorted nuts. Toss mixture until well coated with flour. Stir flour mixture into creamed mixture and add 2 T lemon extract.
Beat 6 egg whites until stiff but not dry. Fold into batter thoroughly , but gently.
Pour batter into well-oiled, paper-lined pan. Bake at 300 for approx. 1 1/4 hours or until tests done. Let cake cool for 10 min before removing from pan carefully.
Note from Rhea: LaRee uses these cakes as Christmas gifts when baked in 3x6 pans. She decorates them thus:
They are pretty and good little gifts.
Beat 6 egg whites until stiff but not dry. Fold into batter thoroughly , but gently.
Pour batter into well-oiled, paper-lined pan. Bake at 300 for approx. 1 1/4 hours or until tests done. Let cake cool for 10 min before removing from pan carefully.
Note from Rhea: LaRee uses these cakes as Christmas gifts when baked in 3x6 pans. She decorates them thus:
They are pretty and good little gifts.
Texas Cake (Grandpa Sterling's favorite)
Mix in large bowl:
2 c. flour
2 c. sugar
Bring to a boil, stir and mix well:
1 c. margarine
1/3 c. cocoa
1 c. water
Pour over flour and sugar
Add: 1/2 c. buttermilk
2 lg. eggs
1 t. soda
1 t. vanilla
Mix well and pour into greased and flowered pan- 11x17x1 or 15x?
Bake at 400 for 20 min.
Frosting:
1 sq. choc (1 sq is one oz.) or 3 T cocoa and 1 T fat
1 egg
1/2 cube butter
1 t. vanilla
1 1/2 to 2 c. powdered sugar
Melt choc. and butter over low heat
Add rest of ingredients
Beat
Or use a powdered sugar, butter, cream frosting if you prefer.
2 c. flour
2 c. sugar
Bring to a boil, stir and mix well:
1 c. margarine
1/3 c. cocoa
1 c. water
Pour over flour and sugar
Add: 1/2 c. buttermilk
2 lg. eggs
1 t. soda
1 t. vanilla
Mix well and pour into greased and flowered pan- 11x17x1 or 15x?
Bake at 400 for 20 min.
Frosting:
1 sq. choc (1 sq is one oz.) or 3 T cocoa and 1 T fat
1 egg
1/2 cube butter
1 t. vanilla
1 1/2 to 2 c. powdered sugar
Melt choc. and butter over low heat
Add rest of ingredients
Beat
Or use a powdered sugar, butter, cream frosting if you prefer.
Easy Butterscotch Icing
Melt in saucepan:
1/2 cup butter
Add: 1 cup brown sugar (packed in cup)
Boil over low heat for 2 minutes, stirring constantly.
Stir in 1/4 cup milk
Stir until mixture comes to a boil. Remove from heat and cool to lukewarm.
Add gradually 1 3/4 to 2 cups sifted confectioner sugar
Beat until spreading consistency.
If icing becomes too stiff, add a little hot water to soften.
Makes filling and icing for 2-layer 8 inch cakes.
1/2 cup butter
Add: 1 cup brown sugar (packed in cup)
Boil over low heat for 2 minutes, stirring constantly.
Stir in 1/4 cup milk
Stir until mixture comes to a boil. Remove from heat and cool to lukewarm.
Add gradually 1 3/4 to 2 cups sifted confectioner sugar
Beat until spreading consistency.
If icing becomes too stiff, add a little hot water to soften.
Makes filling and icing for 2-layer 8 inch cakes.
Cream Cheese Frosting
1- 8oz. pkg. cream cheese
1/2 stick butter (soft)
2 t. vanilla
Beat and add powdered sugar (1/2 box or more)
1/2 stick butter (soft)
2 t. vanilla
Beat and add powdered sugar (1/2 box or more)
Pecan Brittle
2 c. pecans
1 square butter
3/4 rounded cup sugar
1 T. water
Place pecans in a flat pan or tray.
Cook other ingredients over a high heat until color of brown paper bag- a little smoky.
Then pour over pecans.
1 square butter
3/4 rounded cup sugar
1 T. water
Place pecans in a flat pan or tray.
Cook other ingredients over a high heat until color of brown paper bag- a little smoky.
Then pour over pecans.
English Toffee
Have ready:
1 t. vanilla
6 oz. milk chocolate chips or bars
1 c. chopped almonds (or other nuts)
Melt:
1/2 lb butter in Teflon fry pan (or heavy pan)
Add:
2 T. white syrup
1 c. sugar
3 T. water
Cook until golden brown over medium heat, stirring constantly.
Remove from heat.
Add vanilla and 1/2 c. nuts.
Spread to 1/4 inch thickness in 13x9 pan or 12" pizza pan
Sprinkle chocolate on hot candy, spreading as it melts. But let it cool a little or chocolate will burn.
Sprinkle with remaining nuts (if desired).
Chill until firm, then break into pieces.
1 t. vanilla
6 oz. milk chocolate chips or bars
1 c. chopped almonds (or other nuts)
Melt:
1/2 lb butter in Teflon fry pan (or heavy pan)
Add:
2 T. white syrup
1 c. sugar
3 T. water
Cook until golden brown over medium heat, stirring constantly.
Remove from heat.
Add vanilla and 1/2 c. nuts.
Spread to 1/4 inch thickness in 13x9 pan or 12" pizza pan
Sprinkle chocolate on hot candy, spreading as it melts. But let it cool a little or chocolate will burn.
Sprinkle with remaining nuts (if desired).
Chill until firm, then break into pieces.
Butter Toffee Popcorn
1 lb. butter
2 c. sugar
1/2 c. water
Cook until color of a paper sack.
Stir into a big bag of popcorn purchased at store
or pop your own of about that amount.
Tip: Walmarts Great Values yellow corn is very good.
2 c. sugar
1/2 c. water
Cook until color of a paper sack.
Stir into a big bag of popcorn purchased at store
or pop your own of about that amount.
Tip: Walmarts Great Values yellow corn is very good.
Mounds
I suggest trying a 1/2 recipe- Rhea
2 lbs. powdered sugar
8 oz. coconut
1/2 c. butter
1 can Eagle brand milk (sweetened condensed)
1 t. vanilla
Mix and make balls with hands.
Refrigerate until cold, then dip in melted chocolate.
Make about 130
You can dip in different color coatings- and also roll in chopped nuts or fine coconut for variety.
2 lbs. powdered sugar
8 oz. coconut
1/2 c. butter
1 can Eagle brand milk (sweetened condensed)
1 t. vanilla
Mix and make balls with hands.
Refrigerate until cold, then dip in melted chocolate.
Make about 130
You can dip in different color coatings- and also roll in chopped nuts or fine coconut for variety.
Mrs. Morgan's Candy
I suggest trying a 1/2 recipe- Rhea
1 1/2 sq. browned butter
1 sq. soft butter
2 lbs. powdered sugar
1 can (14 oz) sweetened Bordin's milk
1 t. vanilla
Brown butter. Combine above ingredients alternating between liquid and dry ingredients. Mix well and chill. Roll into balls and freeze. Roll into melted dipping chocolate and then into crushed nuts. (Can use mint) Makes 140
1 1/2 sq. browned butter
1 sq. soft butter
2 lbs. powdered sugar
1 can (14 oz) sweetened Bordin's milk
1 t. vanilla
Brown butter. Combine above ingredients alternating between liquid and dry ingredients. Mix well and chill. Roll into balls and freeze. Roll into melted dipping chocolate and then into crushed nuts. (Can use mint) Makes 140
Raspberry Slush
1 can frozen lemonade- dilute as directed
Boil:
2 cups sugar
8 cups water
Add: 1 pkg. raspberry Kool-aide
Freeze
Add 2 large bottles of Sprite
Boil:
2 cups sugar
8 cups water
Add: 1 pkg. raspberry Kool-aide
Freeze
Add 2 large bottles of Sprite
Japanese Punch
3 gallons water plus 1 quart
9 cups sugar
3 T citric acid
3 T lemon extract
set out/ mix night before to dissolve citric acid
add 1 bag ice when ready to serve
9 cups sugar
3 T citric acid
3 T lemon extract
set out/ mix night before to dissolve citric acid
add 1 bag ice when ready to serve
Purple Cow
Serves 2
1 cup chilled grape juice
1/4 cup sugar
2 T milk
1 pint vanilla ice cream
1 small bottle ginger ale
Shake grape juice, sugar and milk together in quart jar. Add ginger ale and half of ice cream. Stir to blend. Pour in glasses top with ice cream.
1 cup chilled grape juice
1/4 cup sugar
2 T milk
1 pint vanilla ice cream
1 small bottle ginger ale
Shake grape juice, sugar and milk together in quart jar. Add ginger ale and half of ice cream. Stir to blend. Pour in glasses top with ice cream.
Orange-lemonade Punch
1 can lemonade
1 can orange juice
1 cup sugar
10 cups water
1 tsp almond extract
optional 1 tsp vanilla
Sprite may also be added
1 can orange juice
1 cup sugar
10 cups water
1 tsp almond extract
optional 1 tsp vanilla
Sprite may also be added
Warm Orange Almond
3 c. sugar
4 c. water
12 oz. frozen orange juice
1 1/2 c. lemon juice
1 T almond
2 tsp. vanilla
1/4 t. each of cloves, allspice, and cinnamon
4 quarts water
Heat sugar and 4 c. water in six quart pan. Add remaining ingredients and heat, but not boil. Serve warm. Can be kept in refrigerator for 10 days 48 half- cup servings
4 c. water
12 oz. frozen orange juice
1 1/2 c. lemon juice
1 T almond
2 tsp. vanilla
1/4 t. each of cloves, allspice, and cinnamon
4 quarts water
Heat sugar and 4 c. water in six quart pan. Add remaining ingredients and heat, but not boil. Serve warm. Can be kept in refrigerator for 10 days 48 half- cup servings
Limeade Freeze Drink- Elaine Hymas
1 small can frozen limeade (Minute Maid)
4 cans water as directed on can
2 cups sugar
8 cups water
Freeze good
Optional: you may want to add a drop of green food coloring
Pour 2 quarts of 7-up over it.
Serves 30 punch cups.
4 cans water as directed on can
2 cups sugar
8 cups water
Freeze good
Optional: you may want to add a drop of green food coloring
Pour 2 quarts of 7-up over it.
Serves 30 punch cups.
Fresh Strawberry or Raspberry Pie
1 small pkg strawberry or raspberry jello
1 cup sugar
1/4 tsp salt
2 heaping tbsp cornstarch
juice of 1 lemon
Stir together and add 2 cups water and bring to full rolling boil. Cool until partially set. Add 2 berry cups fresh sliced strawberries. Pour into baked pie shells. Let set at least 1/2 hour. Top with whip cream.
Can also use for peach pie with peach jello, of course.
If you want it to look pretty, slice the peaches in sections like oranges and then lay the slices all around the edge of the pie- stack just slightly on next slice. Then fill in the middle in similiar fashion.
1 cup sugar
1/4 tsp salt
2 heaping tbsp cornstarch
juice of 1 lemon
Stir together and add 2 cups water and bring to full rolling boil. Cool until partially set. Add 2 berry cups fresh sliced strawberries. Pour into baked pie shells. Let set at least 1/2 hour. Top with whip cream.
Can also use for peach pie with peach jello, of course.
If you want it to look pretty, slice the peaches in sections like oranges and then lay the slices all around the edge of the pie- stack just slightly on next slice. Then fill in the middle in similiar fashion.
Cool Lime Pie
1 pkg. (4 serving) vanilla pudding (reg)
1 pkg. (4 serving) lime jello
2 c. water
1/4 c. sugar (optional)
1 1/2 t. grated lime rind
2 T lime juice
3 1/2 c. cool whip
1 choc pie crust
Combine pie mix, gelatin, sugar, and water in saucepan. cook and stir over medium heat until full boil Add lime rind and juice. Pour into bowl, cover with plastic and chill until slightly thickened. Fold in 2/1/2 c. of the topping. Spoon into crust. Freeze 1 hr. or chill 3 hrs. Garnish with remaining topping and lime slices if desired.
1 pkg. (4 serving) lime jello
2 c. water
1/4 c. sugar (optional)
1 1/2 t. grated lime rind
2 T lime juice
3 1/2 c. cool whip
1 choc pie crust
Combine pie mix, gelatin, sugar, and water in saucepan. cook and stir over medium heat until full boil Add lime rind and juice. Pour into bowl, cover with plastic and chill until slightly thickened. Fold in 2/1/2 c. of the topping. Spoon into crust. Freeze 1 hr. or chill 3 hrs. Garnish with remaining topping and lime slices if desired.
Sour Cream Raisin Pie
by Elnora Hymas, Rhea's mom
How could I ever make this pie without thinking of my mother? She is the only person I ever knew to make this pie, and we all loved it. - Grandma Rhea
2 slightly beaten eggs
3/4 c. sugar
1/4 t. salt
1 t. cinnamon
1/2 t. nutmeg
1/4 t. cloves
1 c. heavy cream
1 t. vinegar
1 c. raisins
Combine ingredients; pour into 8 inch pastry lined pan. Bake in hot oven (450) 10 min, then in moderate oven (350) about 30 min, or until mixture doesn't adhere to knife.
Note from Sherry: Grandmother Hymas used heavy cream straight from the dairy barn and let it sour a little so the recipe has been adjusted to use whipping cream or heavy cream from the grocery store and a little vinegar. Cultured sour cream does not work.
How could I ever make this pie without thinking of my mother? She is the only person I ever knew to make this pie, and we all loved it. - Grandma Rhea
2 slightly beaten eggs
3/4 c. sugar
1/4 t. salt
1 t. cinnamon
1/2 t. nutmeg
1/4 t. cloves
1 c. heavy cream
1 t. vinegar
1 c. raisins
Combine ingredients; pour into 8 inch pastry lined pan. Bake in hot oven (450) 10 min, then in moderate oven (350) about 30 min, or until mixture doesn't adhere to knife.
Note from Sherry: Grandmother Hymas used heavy cream straight from the dairy barn and let it sour a little so the recipe has been adjusted to use whipping cream or heavy cream from the grocery store and a little vinegar. Cultured sour cream does not work.
French Cherry Pie
1 small pkg. (3 oz) cream cheese
1/2 tsp vanilla
1 cup whipping cream
1/2 cup powdered sugar
1 can (1 lb 5 oz) prepared cherry pie filling
Cream the cream cheese, powdered sugar and vanilla together. Whip whipping cream and fold in carefully to cheese mixture. Pour into baked pastry shell and spread evenly. Cover with prepared cherry pie filling. Chill thoroughly before serving. Makes 1 pie. You may want to add lemon juice or almond extract to the prepared filling. To change it, substitute blueberry pie fillings for the cherry.
1/2 tsp vanilla
1 cup whipping cream
1/2 cup powdered sugar
1 can (1 lb 5 oz) prepared cherry pie filling
Cream the cream cheese, powdered sugar and vanilla together. Whip whipping cream and fold in carefully to cheese mixture. Pour into baked pastry shell and spread evenly. Cover with prepared cherry pie filling. Chill thoroughly before serving. Makes 1 pie. You may want to add lemon juice or almond extract to the prepared filling. To change it, substitute blueberry pie fillings for the cherry.
Quick Pie
Combine 1 qt. ice cream with 1 pkg. instant pudding and 3/4 cup milk.
Pour into a pie shell and refrigerate.
I like coconut and sometimes sprinkle a little toasted coconut on top.
Pour into a pie shell and refrigerate.
I like coconut and sometimes sprinkle a little toasted coconut on top.
Corn Chowder
Saute:
2 large chopped onions and 2 large cubed potatoes in butter- maybe 1/2 cube. Do not scorch! Add a little water if you need to.
After sauteing for a little while, add some milk and simmer until potatoes are tender.
Add:
2 cans Niblets Mexicorn,
some fried, crumbled bacon (1 lb. or less) or Oscar Meyer's real bacon bits
salt and pepper
Sometimes I also use some DeVerle's seasoning
Now add whatever you like for your taste:
Cream or more milk
Perhaps more butter- just taste to see
Maybe more corn or even a little sugar
You can use chicken broth instead of milk. Just make it according to your taste, either as healthy or as sinful as you desire; but if it is for a party, put on a big smile and throw in the cream and butter.
2 large chopped onions and 2 large cubed potatoes in butter- maybe 1/2 cube. Do not scorch! Add a little water if you need to.
After sauteing for a little while, add some milk and simmer until potatoes are tender.
Add:
2 cans Niblets Mexicorn,
some fried, crumbled bacon (1 lb. or less) or Oscar Meyer's real bacon bits
salt and pepper
Sometimes I also use some DeVerle's seasoning
Now add whatever you like for your taste:
Cream or more milk
Perhaps more butter- just taste to see
Maybe more corn or even a little sugar
You can use chicken broth instead of milk. Just make it according to your taste, either as healthy or as sinful as you desire; but if it is for a party, put on a big smile and throw in the cream and butter.
Potato Leek Soup
1 chopped onion
6 large leeks, cut crosswise in thin slices
1/4 cup unsalted butter
6 large potatoes, peeled and cubed
1 t salt
5 c. chicken broth or water with some chicken bouillon
2 c half & half
1 c. heavy cream
1/8 t. pepper (white)
1/8 t cayenne pepper
a little nutmeg
Melt butter in large pan and cook leeks and onion about 10 min. Add potatoes, salt and broth and simmer until potatoes are tender, about 30 min. Put this in a blender- probably half at a time and blend until smooth. Put back in pan and add the creams, nutmeg, white pepper and heat gently until warmed through. Taste- you may need more seasoning or butter. Cut recipe in half for smaller amount.
Garnish with chive sprigs. Or you may want to garnish with shredded cheese, or sour cream, or crumbled bacon.
If you like the flavor of rosemary, you can add that to soup
Stars For Potato Soups
Preheat oven to 425.
Using a 2 3/4 to 3 inch star cookie cutter cut stars from bread slices. Arrange stars on baking sheet. using 3 T melted butter, brush each side of stars with the butter. Bake about 6 min or until toasted. (Check early) cool . Place one on each bowl of soup. You may put a sprig of chive on this or a little cheese or whatever.
6 large leeks, cut crosswise in thin slices
1/4 cup unsalted butter
6 large potatoes, peeled and cubed
1 t salt
5 c. chicken broth or water with some chicken bouillon
2 c half & half
1 c. heavy cream
1/8 t. pepper (white)
1/8 t cayenne pepper
a little nutmeg
Melt butter in large pan and cook leeks and onion about 10 min. Add potatoes, salt and broth and simmer until potatoes are tender, about 30 min. Put this in a blender- probably half at a time and blend until smooth. Put back in pan and add the creams, nutmeg, white pepper and heat gently until warmed through. Taste- you may need more seasoning or butter. Cut recipe in half for smaller amount.
Garnish with chive sprigs. Or you may want to garnish with shredded cheese, or sour cream, or crumbled bacon.
If you like the flavor of rosemary, you can add that to soup
Stars For Potato Soups
Preheat oven to 425.
Using a 2 3/4 to 3 inch star cookie cutter cut stars from bread slices. Arrange stars on baking sheet. using 3 T melted butter, brush each side of stars with the butter. Bake about 6 min or until toasted. (Check early) cool . Place one on each bowl of soup. You may put a sprig of chive on this or a little cheese or whatever.
Clam Chowder
2 or 3 (6 1/2 oz each) cans minced clams
1 cup chopped celery
1 cup chopped onions
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 quart half & half
1/2 teaspoon salt
dash of pepper
1/2 teaspoon sugar
Drain juice from clams and pour over vegetables in medium sized saucepan; add enough water to barely cover; simmer, covered, over medium heat for 20 minutes or until tender. In the meantime, melt butter, add flour and cook 2 minutes; add cream and cook, stirring constantly with spatula (to avoid scorching), until smooth and thick. Add undrained vegetables. Add clams and heat through. Season with salt, pepper and sugar. The end result will be a thick, creamy white appearing chowder that will please the most discerning taste bud.
NOTE: "Whole milk may be substituted for half & half, using one cup of half and half. When doing so, I drain about half of the one cup of the liquid away from the vegetables before adding to white sauce. I use "Wondra Flour" for making the white sauce in place of the butter, flour method. Get ready for the best clam chowder you have eaten in a long time".
Serving this in a bread bowl is fun.
1 cup chopped celery
1 cup chopped onions
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 quart half & half
1/2 teaspoon salt
dash of pepper
1/2 teaspoon sugar
Drain juice from clams and pour over vegetables in medium sized saucepan; add enough water to barely cover; simmer, covered, over medium heat for 20 minutes or until tender. In the meantime, melt butter, add flour and cook 2 minutes; add cream and cook, stirring constantly with spatula (to avoid scorching), until smooth and thick. Add undrained vegetables. Add clams and heat through. Season with salt, pepper and sugar. The end result will be a thick, creamy white appearing chowder that will please the most discerning taste bud.
NOTE: "Whole milk may be substituted for half & half, using one cup of half and half. When doing so, I drain about half of the one cup of the liquid away from the vegetables before adding to white sauce. I use "Wondra Flour" for making the white sauce in place of the butter, flour method. Get ready for the best clam chowder you have eaten in a long time".
Serving this in a bread bowl is fun.
Kielbasa Bean Soup
1 med. potato, diced
2 carrots, sliced
1 med. onion, chopped
1/2 c. chopped celery
3 c. water
8 oz. thinly sliced kielbasa
1 10 3/4 oz can bean and bacon soup
Bring vegetables and water to boiling; simmer about 10 min. until tender. Add meat and soup. Heat thoroughly. Serves 6
2 carrots, sliced
1 med. onion, chopped
1/2 c. chopped celery
3 c. water
8 oz. thinly sliced kielbasa
1 10 3/4 oz can bean and bacon soup
Bring vegetables and water to boiling; simmer about 10 min. until tender. Add meat and soup. Heat thoroughly. Serves 6
Vichysoisse
4 c. water
2 chicken bouillon cubes
1 onion, sliced
8-9 potatoes
Boil all until potatoes are soft
Use electric mixer or blender. Mix until smooth.
Add 2 sticks margarine or butter
Add 2 c. whipping cream and 1 c. milk
You can substitute some milk for cream and use less butter if you want to cut the calories.
2 chicken bouillon cubes
1 onion, sliced
8-9 potatoes
Boil all until potatoes are soft
Use electric mixer or blender. Mix until smooth.
Add 2 sticks margarine or butter
Add 2 c. whipping cream and 1 c. milk
You can substitute some milk for cream and use less butter if you want to cut the calories.
Vegetables Italiano
1-2 lb. link sausage
1 lb. hamburger
Brown Meats
Add: 1 diced onion and lightly brown
Add all together with meat:
1 clove garlic
1 green pepper, cut in strips
1 large can (2 pints) tomatoes
2-4 zucchini sliced
2 carrots, cooked and cut in rounds
1/2 t. oregano
1 t. celery salt
Simmer 1/2-1 hour
I often omit tomatoes and substitute a tall can of tomato juice ~ may be more water and a little sugar.
It has a better flavor the second day.
1 lb. hamburger
Brown Meats
Add: 1 diced onion and lightly brown
Add all together with meat:
1 clove garlic
1 green pepper, cut in strips
1 large can (2 pints) tomatoes
2-4 zucchini sliced
2 carrots, cooked and cut in rounds
1/2 t. oregano
1 t. celery salt
Simmer 1/2-1 hour
I often omit tomatoes and substitute a tall can of tomato juice ~ may be more water and a little sugar.
It has a better flavor the second day.
Minestrone Soup
1# or more ground meat (usually turkey)
1 quart whole tomatoes
1 quart water
2 diced medium potatoes
2 diced carrots
3 diced stalks celery
1 large onion (chopped)
1 large bay leaf
1/2 tsp thyme
1/2 tsp curry
1/2 tsp basil
salt and pepper to taste
1 can drained kidney beans
1 can drained corn
handful of pasta (rotini or shells)
zucchini (put in last 15-20 minutes)
1 quart whole tomatoes
1 quart water
2 diced medium potatoes
2 diced carrots
3 diced stalks celery
1 large onion (chopped)
1 large bay leaf
1/2 tsp thyme
1/2 tsp curry
1/2 tsp basil
salt and pepper to taste
1 can drained kidney beans
1 can drained corn
handful of pasta (rotini or shells)
zucchini (put in last 15-20 minutes)
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