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The Reader Family Cookbook

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The Reader Family Cookbook - Page Text Content

BC: "A tavola non si invecchia" (At the table with good friends and family you do not become old)

FC: Cookbook | The Reader Family

1: The Reader Family Cook Book: This is a collection of recipes handed down from generation to generation as well as a few favorites that are sure to be passed down for years to come | Made with Love By: Lacey Gibson

3: Appetizers

4: Carmela's Meatball Soup Ingredients: -1Pkg of dry onion soup -1 can of onion soup -1 handful of rice -1 handful of barley -1 handful of Lentils -A bunch of beef meatballs -Any leftovers you have in the fridge (optional) Directions: -Add water up to about 4 fingers from the top of a crock -Add all ingredients and let simmer all day Fun Fact: This is Carmela's recipe who taught it to Lillian Reader Seminar, who then taught it to me. (Dorothy)

5: Loriene's Spinach Balls | Ingredients: -2 oz, frozen, chopped spinach, cooked, drain well -4 eggs -1/4 tsp mayonnaise -Pinch of salt and pepper -3/4 cup shredded Parmesan cheese -2 cup stuffing mix | Directions: -Preheat oven to 300 F - Mix together and let stand for 10 minutes - Make 1 – 1- inch balls, and place on cookie sheet -Bake for 25 minutes

6: Ingredients: -Dates -Chorizo -Bacon Directions: -Pre Heat oven to 325 Degrees -Pit Dates -Stuff with the chorizo - Wrap with bacon and insert toothpick to hold it together -Bake for 15 minutes | Lacey's Chorizo Stuffed Dates

7: Marlene's Egg Soup | Ingredients: -Pastina Noodles -Chicken Broth -One egg -Salt and pepper -Parmesan Cheese | Directions: -Boil chicken broth -Add pastina noodles -Take the egg and whip it and add the Parmesan cheese - Salt and pepper the egg -When the noodles are done turn off the heat -Add egg and stir until cooked Fun Story: When my children where little and didn’t feel good they always knew that my egg soup would make them feel better. They use to call it “Mommies’ sick soup” It is really easy to make all you to add is a little love. | If you are in a hurry you can use Ramen Noodles instead.

8: Mark and Jill's Varza Salad | Ingredients: -Head of Cabbage -1/4 cup of oil -2 TBS of vinegar (may add more) -2 TBS finely chopped onion -Salt to taste -2 tsp sugar -1/2 tsp pepper -2 cloves minced garlic | Directions: -Simply mix all the ingredients together in a large bowl. | This is a Romanian Salad that Jill Cable made when She, Mark and Daniel came home for a Home Visit. First time I tasted it was when we (Ken and Dorothy) Went to Romania. It is a great salad | Fun Fact:

9: Laura's Chicken Tortilla Soup | Ingredients: -4 six-inch corn tortillas - cup chopped onion - 2 boneless skinless breasts -1 garlic clove pressed -1/4 tsp chili powder -1/4 tsp cumin -2 cans (14.5 oz) chicken broth -1 can (14.5 oz) Diced tomatoes, un-drained -1 can (4 oz) green chilies, un-drained -4 tsp fresh cilantro chopped -1/2 cup shredded cheese (your choice) -4 thick slices of fresh lime wedges -Diced avocado | Directions: -Preheat oven to 400 F -Cut tortillas into inch strips -Place on a cookie sheet and bake 7-8 minutes or until crisp - Cut chicken into bite size pieces -Heat pot with olive oil and chicken and cook 3 minutes or until chicken is almost not pink -Add onion, garlic, chili and cumin powder and stir 3-5 minutes - Stir in broth, tomatoes and chilies -let simmer on medium for 10 minutes -Divide Tortilla strips into 4 bowls -Ladle soup over the chips -Top with shredded cheese and avocado -Sprinkle cilantro on top -Garnish each bowl with a lime wedge to squeeze in if desired

11: Entrées

12: Ingredients: -Chicken parts -Marinated Artichokes -Marinated mushrooms -Tomatoes- canned or tomato sauce | Directions: -In a casserole dish add chicken (use shake and bake) -Add all other Ingredients -Add marinade -Bake at 350 F for about an hour | Dorothy's Chicken and Artichokes

13: Pearl's Tamale Pie | Ingredients: -4 small tamales -1 small can of kernel corn -Olives & Juice -1 can of chili without beans | Fun Fact: Pearl Reader Castorina created this recipe and it has been a family favorite at the reunions for years | Directions: -Chop tamales in a bowl -Add corn -Add chopped olives -Add olive juice -Mix in chili -Bake until fairly dry -Double recipe if desired

14: Wyatt's Chili Dogs | Ingredients: -Hot dogs -Ground Hamburger Meat - Red Kidney beans or chili beans (2 Cans of either) -Chili Powder -Salt and Pepper -Onion -Garlic Seasoning -Diced tomatoes - Prepared chilies -Bread or hot dog buns -Slices of cheese Directions: -Boil hotdogs till cooked and set-aside -In Teflon pan or crock pot brown hamburger -Then add red kidney beans or chili beans s -Season with touch of chili powder -Add salt and pepper -Add a touch of garlic seasoning -Add chopped onion -Add half of can of diced tomatoes -Add 2 cans of prepared chilies -Cook until done -Toast slices of bread or hot dog buns, butter -Place on plates, Pour over chili or add hot dog and pour over chili -Add one or 2 slices of cheese

15: Lacey’s Bistro Style Short ribs Ingredients: -3 tablespoons extra-virgin olive oil- -4 pounds pork short ribs in 1 long piece or at least in pairs -Salt and Pepper 1 medium onion, chopped -2 Carrots chopped -1 tomato, quartered -3 ribs celery -1/2 head garlic, peeled -1/4 bunch fresh thyme -1 1/2 cups dry red wine (I purchase a very inexpensive one and just use the whole bottle) -2 cups beef stock Directions: -Pre -Heat large pot just slightly -Season the short ribs with salt and pepper and a little extra-virgin olive oil, - In a large skillet brown ribs on all sides -In a food processor, Place the onion, garlic, celery, carrot, and chop until mix is finely chopped - In the Large pot, add 3 tablespoons extra-virgin olive oil and thyme -Next add the vegetable pulp, season with salt and pepper, to taste, and cook for about 10 minutes. -Pour in the red wine and stock and bring it to a boil. -Using tongs take the ribs and nestle them into the braising mix; the liquid should just about cover the meat. -Place the lid loosely on top (or a slight bit to one side) reduce heat to a simmer and cook until the meat is very tender, approximately 2 1/2 to 3 hours.

16: Carmela's Meatballs (The Meatball Recipe) Ingredients: -1 pound ground beef - Cup bread crumbs (Italian) -1 egg -Italian Seasonings -Fresh parsley -Finely chopped onions Directions: -Combine all ingredients and mix together by hand - Form meatballs -Bake at 350 degrees for 30 minutes -Let stand for 10 minutes -Wipe off excess grease and place in sauce. | Fun Story: When I (Cathy) first married, my Mom and Aunt Lil came over to visit, Aunt Lil wanted to know what I was cooking for “My Man” of course I had no clue. She and my Mom then proceeded to help me make sauce, meatballs, lasagna, and any other Italian dish that could be frozen for later use. She gave me the meatball recipe that she said was her mothers, Grandma Carmela Reader. The best meatballs ever made according to my familyI think so too!!!!

17: Samantha's Chicken and Spinach | Ingredients: -Boneless Chicken breast cut into pieces -Olive Oil - bottle of good quality white wine -Jar of pesto sauce -Rosemary -Basil -Oregano -A pinch of dried garlic -A pinch of dried onion - Whole bag of spinach | Directions: -Pour a light amount of olive oil into the skillet you just want enough to cover the skillet) -Pour a bottle of good quality white wine (such as a pinot) into the skillet -Place the chicken into the skillet -Simmer on low to medium heat - Pour a jar of pesto sauce into the skillet -Sprinkle rosemary, basil and oregano -Add a pinch of dried garlic and dried onion to the chicken -Nestle chicken into the white wine mix and allow it to marinate -Pour a whole bag of spinach into the skillet with the chicken -Stir the spinach with the chicken so that the spinach wraps around the chicken -Put on low heat

18: Gibson Beer Can Chicken Ingredients: -1 whole chicken -1 can of beer -Salt and Pepper -Butter -Garlic salt -Paprika Directions: -Preheat grill for low heat -In a small skillet melt cup butter -Add 1 TBS garlic salt -Add 1 TBS paprika -Salt and pepper to taste -Discard the beer, leaving the remainder in the can -Pour butter, paprika, and garlic mix into the can till full -Pour remainder of the mix over the chicken -Insert can into the cavity of the chicken and set on a baking sheet -Cook on the grill over low heat for 3 hours or until chicken is 180 degrees

19: Wyatt's Shish Kabobs | Ingredients: -Stewed meat or cut up steak pieces -Cherry Tomatoes -Pearl onions -Cut up bell pepper -Pineapple chunks - Mushroom bits | Directions: -Place veggies on skewers alternating with chunks of meat -Season the skewers or marinate over night in teriyaki sauce (or BBQ sauce) -Broil in the oven until done and serve | Fun Fact: This is one of Wyatt's own creations

20: Samantha's Citrus Chicken Ingredients: -Olive Oil -Dried onion -Chopped Cilantro - Lime -Chicken Directions: -Spray the pan with olive oil -Sprinkle lots of dried onion and chopped cilantro to marinate together -Squeeze lots of lime in the pan to marinate with the onion and cilantro -Once the dried onion is slightly browner than its original color, place the chicken into the pan - As the chicken is marinating, continuously scoop the cilantro and dried onion onto the chicken so that the flavors really soak into the meat - Wait till the chicken is thoroughly cooked

21: WEST'S CHILI | Ingredients: 2 tsp. Vegetable Oil 1 lb. Ground Meat- Elk, Venison, Beef, or Turkey 1 Large Onion 1 Large Orange Bell Pepper 1 Large Red Bell pepper 1/2 Jar of Nopalitos- Pickled Cactus found in most large grocery stores 3 14 oz. Cans of Diced Tomatoes 3 15 oz. Cans of Kidney Beans 1 Clove Garlic 2 Tbsp. Chili Powder 2 tsp. Ground Cumin 1/2 tsp. Salt 1/2 tsp. Red Pepper 1 Tbsp. Balsamic Vinegar 1 Tbsp. Flour Directions: -Cook the ground meat with vegetable oil in large skillet, until brown and fully cooked -Dice onions, bell peppers and nopalitos in to small pieces -Mince clove of garlic finely -Drain excess water from the cans of kidney beans -Add all ingredients (except Flour) in to a large Crockpot -Set Crockpot on low and stir every few hours -Let cook at least 8 hours, however 12 is ideal -In the last hour of cook time add flour if desired thickness has not yet been achieved -Serve and enjoy!

22: Laura's Chicken Cordon Bleu | Ingredients: -4 Chicken Breasts- flattened with mallet -1/4cup whole wheat flour -1/2 cup Panko crumbs -2 eggs – beaten -1 teaspoon dried thyme -4 slices of deli ham -4 slices of deli swiss cheese -salt -pepper 1- tablespoon of melted butter -2 garlic cloves minced | Directions: -Flatten each chicken breast with a mallet between 2 sheets of plastic wrap, about of an inch thick. =Top with a slice of ham and a slice of swiss cheese. Fold sides of chicken in and roll like a jelly roll. -Wrap roll tightly with plastic wrap and let the rolls sit in the fridge for a few hours. -Heat oven to 375 degrees F. -To bread your chicken, set up 3 bowls. One bowl with flour-(add salt and pepper), One bowl with panko and fresh breadcrumb mix -Pour melted butter over crumbs -Add minced garlic and thyme, and mix. -Add salt and pepper. -One bowl with 2 beaten eggs, add salt an pepper. -Remove chicken roulade from plastic wrap. Dip chicken into flour mix and coat evenly. -Dip chicken in egg mix -Roll chicken in breadcrumb mix and place on baking sheet -Bake for 30-40 minutes

23: Laura's Chicken Curry | YOU PICK! Cook in a pot or Crock pot | -CHOPPED ONION -CHICKEN (SALT AND PEPPER AND -COVERED IN FLOUR) this is important I did it without and it was very soupy instead of like a stew wasn't as good. -2 CANS DICED TOMATOES 1 CAN ARTICHOKES -BELL PEPPERS -ZUCCHINI -QUASH -PAKATIK MILD CURRY PASTE (PURPLE JAR LOOKS LIKE JELLY @RALPHS) | IN A POT SAUTE ONION, AND CHICKEN UNTIL CHICKEN IS TAN THEN ADD TOMATOES AND 1 CAN OF WATER, ADD 2 TBSPOONS OF CURRY PASTE, BRING IT TO A RAPID BOIL THEN ADD ABOVE VEGGIES AND/OR ANY OTHER VEGGIES YOU LOVE! BRING BACK TO A RAPID BOIL THEN REDUCE AND SIMMER FOR 20-30 MINS TO BRING OUT THE FLAVORS | IN A CROCKPOT LAYER ONION, CHICKEN (CAN BE FROZEN TENDERS) ADD TOMATOES TO COVER THE CHICKEN AND CURRY PASTE TO CAN OF WATER MIX THEN POUR IT ON LET IT COOK 4HOURS ON HIGH OR 8 HOURS ON LOW THEN ADD VEGGIES FOR THE LAST 20 MINS UNTIL THEY ARE TENDER (IF THEY ARE IN THE WHOLE TIME THEY WILL TURN TO MUSH/DISAPPEAR.

25: Pasta

26: Wyatt’s Sunday Night Spaghetti Ingredients: -1 package of spaghetti - lb of hamburger - Olive oil - Salt and pepper -Oregano -Onion -Garlic seasoning -Basil (Optional) - 1 jar of Prego sauce or scratch sauce -1 can of diced tomatoes Directions: - Package of spaghetti cooked in boiling water -Season to taste with spices - When meat cooked, add Prego sauce -Add half can or can of diced tomatoes -Simmer until cooked. -Serve over pasta | Variations: Add frozen meatball or Dad (Al) used to like anchovies or Italian sausages

27: The Spaghetti Sauce Ingredients: -Olive Oil -Garlic (chopped fine) -Oregano -Parsley -6 cans of tomatoes sauce with either Italian herbs or with garlic and basil -Season Salt -Parmesan cheese -1 bag of Italian Meat Balls, or if you wish you can make your own Directions: -Sauté the garlic in olive oil - When it starts to get lightly brown add the parsley and oregano (This should only take a few seconds to get brown, Do not let it burn it will ruin you sauce) -Remove from heat and add the 6cans of tomato sauce. -Return pot to the heat and stir, let it simmer to a light boil. -Fill your 6 cans of tomato sauce with water and add each of those to the simmering sauce (Your sauce should be watery) -Let the sauce cook down it will slowly thicken - As it starts to thicken add your meatballs -Add season salt -Let is simmer on low heat until the sauce is thick (you do not want it too thick) - Add the Parmesan cheese -Cook your spaghetti till is andante than rinse -Before putting spaghetti in the bowl add a little sauce to the bottom of your bowl and stir in the spaghetti Variations: Italian sausage, Beef Knuckles, Tomato Sauce with pieces of tomato, a mix of both Romano and Parmesan cheese mixed and different types of spaghetti are all delicious variations * This is a combination of 3 recopies that were sent on behalf of Lillian, Pearl and Carmela

28: Cathy Castorina Ayres’ Gnocchi Di Patate Ingredients: 4 medium size potatoes 1 large egg (beaten) Pinch of salt 3 healthy tablespoons of Romano Cheese 2 Cups of All Purpose FlourUnbleached Directions: -Clean potatoes, but do not peel then place in large pot, add water to cover and bring to a boil. -Boil till tender when pierced with fork, about 30 minutes. Let cool. -Peel potatoes -In large bowl, mash them fine (I use a ricer. Do not use an electric mixer; it makes the potatoes too smooth) -Add the beaten egg - Add Salt -Add cheese and mix well -Put 2 cups of flour on a smooth work surface; make a well in the center of the hill of flour - Put the potato mixture in the center of the well and Knead the mixture together until soft dough is formed (the dough may be a little sticky, add small sprinklings of flour till the dough is smooth in texture, This dough will be heavy because of the potatoes) -Make a loaf out of the dough and cut into 4 equal parts - Take one section and cover the rest with a clean dry towel. - Take the section you cut and with floured hands, roll into a long rope about inches in diameter - Cut the rope into 1-inch pieces, they will look like little pillows (I have a wooden Gnocchi paddle with ridges that I use to make the gnocchi) - Take the little pillow of dough place it on the floured paddle and with your middle and index finger, roll it down the paddle creating the ridges to trap the sauce, and making the gnocchi curl

29: -Then place the gnocchi on a floured tray (You can also use the tines of a fork to make the gnocchi as well as your thumb. As time goes by, the process becomes faster) -Repeat with the remaining dough. -In a large pot of water, I add a small amount of olive oil to prevent dough from sticking together, bring to boil -Gently sift all the flour off the gnocchi and place just a few of them in the boiling water at a time until they rise to the surface (Remember this is homemade fresh pasta so they will cook very fast) -In large serving platter add a small amount of your own special meat sauce or whatever sauce you like then gently add the gnocchi using a slotted spoon. -Add more sauce over the top - You can also add fresh Parmesan cheese curls and freshly chopped parsley, serve immediately. Fun Tip: You can either freeze the gnocchi or use the same day. To freeze, let the gnocchi harden then sift off excess flour and place in air tight container or freezer bags or if you have the room, leave them on the trays and cover before placing them in the freezer. Fun Story: Growing up, my mom Pearl Reader Castorina made certain homemade pastas; this was one of them. I remember my sister Lisa and I helping her make them and we each had our “jobs” I would roll them into the Gnocchi after my mom would cut the little pieces from the rolled dough, and Lisa would put them on the floured tray. When I began my family, my son Joe Buck referred to them as, MMMMGnocchi. because they taste so good. My children say this about the pasta dish, “Hours to make, minutes to cook, and seconds to eat!!” It is a family tradition to make them for Joe Buck’s birthday. My recipe differs slightly from my mother’s as I add more potato than she does.

30: Ingredients -Chicken tenders (or boneless chicken breasts) -Fettuccine noodles -Can of mushroom soup -Half can of milk -Mushroom Pieces -Cut up bell pepper -Broccoli | Directions: -Boil water for pasta and cook noodles till done -Take cut up chicken tender or boneless breasts and Broil until done - In a skillet add 1 can of mushroom soup - Optional addition of 1 can of milk -Add mushrooms -Add bell pepper -Add broccoli -Pour over pasta and chicken | Wyatt's Alfredo Chicken | Variation: If you wish a Spanish version, use red sauce or better, 2 cans of diced tomatoes.

31: Ingredients: -Barilla Jumbo Shells -Ground Beef -Italian seasonings (0regano, Rosemary,Etc.) -Ricotta Cheese -Mozzarella Cheese -One Egg -Shredded Parmesan Cheese -Marinara Sauce Directions: -Boil Barilla jumbo shells (the largest you can get) -Pour a tad of olive oil into the water to make the shells not stick -Take the shells out and put on a plate -Then, brown ground beef (or turkey meat) in a skillet -Put Italian seasoning in with the meat -Once meat is completely cooked, put 16 oz of ricotta cheese into the warm meat -Mix together in a skillet - Put meat and ricotta in a large bowl - Add 3 cups of mozzarella cheese -Add one egg -Add 8 oz shredded Parmesan cheese -Mix together with you hands - Take 1 TBS and put the mixture into each shell -Use whatever marinara sauce you would like -Pour the sauce to cover the bottom of a large glass casserole dish -Put the shells into the dish in rows next to one another -Drizzle sauce in the middle and on top of shells - Foil the pan, then put in the oven at 325 for 45 minutes - Take them out and put the rest of the sauce on the shells -Add one more cup of shredded mozzarella cheese on top of the shells - Put back in the oven for 15 minutes, uncovered -Top it off with a sprinkle of Parmesan cheese | Wyatt's Chili Dogs | Kimmy's Stuffed Shells

33: Deserts

34: Carmela's Honey Cookies | Ingredients: -2 cups of flour -2 eggs -1 cup of honey -1 tsp allspice -I cube of butter -Blanched almonds -1 tsp Baking powder -Dash of salt | Directions: -Mix all ingredients together and mix till smooth and flatten them. - Cut flattened mix into a diamond slants and bake at 350 degrees F for 15 or 20 minutes. -Be sure to put half of honey in first and the rest if needed -Put half blanched almonds on before Baking | Fun Fact: Dorothy used to watch her Mom bake these when she was Little and Lil taught her how to make them when she grew up.

35: Dorothy's Raspberry Hot fudge Sunday Raspberry sauce: I cup sugar cup water 3 cups raspberries Hot fudge sauce: 2/3-cup milk cup butter teaspoon salt 1 package (12 ounces) semi sweet chocolate chips 1-teaspoon vanilla extract Whipped Almond cream topping: 1 cup whipping cream 1 teaspoon almond extract Directions: -Mix each sauce together and pour over vanilla ice cream

36: Pinocatte (Pignoli) Cookies | Ingredients: - cup granulated sugar - cup confectioners’ sugar - cup un-sifted all purpose flour -1/8 teaspoon salt -1 can or tube almond paste (8oz) (1 cup) -2 egg whites (slightly beaten) -Pignolis -Confectioners’ sugar Directions: -Preheat oven to 300F - Lightly grease 2 large cookie sheets. -Sift sugars with flour and salt then set aside. -In medium bowl, break up almond paste with wooden spoon -Add egg whites, and beat until well blended and fairly smooth - Stir in flour mixture until well blended. -Drop mixture by slightly rounded teaspoonfuls, 2 inches apart, on prepared cookie sheets -Lightly press into round 1 inches in diameter -Press some pignoli into each (or dip top of cookie in bowl of pignolis) -Sprinkle confection sugar on cookie before baking -Bake 20-25 minutes or until golden. -Move to wire racks to cool -Sprinkle with additional confectioners sugar

37: Aunt Dorothy's Apple Slices Ingredients: -Apples -Butter or Margarine -Brown sugar, or sugar Directions: -Melt butter in pan, -Add all other ingredients -Simmer until tender. Fun Fact: A girl friend Sandy Nelson (from Nursing School) gave me the recipe

38: Carmela's Wine Cookies | Ingredients: -6 Cups of flour -sifted -12 tbsp (level) shortening -1/2 tsp salt -3 glasses of wine (Dark Red) use more if needed Directions: -Refine flour and shortening until fine -Add salt -Add baking power -Add sugar -Add wine and mix thoroughly - Hand knead till smooth (let stand) -Roll into a long rope and cut into 2 inches pieces - If you have one, roll on a washboard to create a design (do they still have wash boards?) -Cook in deep shortening for approximately 3 min. or less -Let cool -Heat Karo (Dark) in frying pan until bubbles form and then add cookies -Stir constantly till all Karo leaves the pan - Remove and let cool on cookie sheet

39: Lorine 's Hawaiian Cake | Ingredients: - Cup Butter softened - 2 cups sugar - 5 eggs added 1 at a time -1 cup of milk -2 tsp. baking powder -3 cups crushed gram crackers -1 tsp. vanilla -1 cup coconut - cup chopped nuts Directions: -Preheat oven to 350 F -Mix Well and bake in a 9x19x2 inch pan for 45 minutes Icing Ingredients: - cup butter melted -1 lb. powdered sugar -1 cup crushed pineapple - cup chopped nuts Directions: -Mix well and spread on the cake while it is still hot

40: Ingredients: -4 cups of tart apples - Lemon juice -Flower -Salt -Brown sugar -Cinnamon -Butter -Vanilla Ice Cream Directions: -Preheat oven to 375 -Peel, slice and place in a pie pan: 4 cups tart apples -Sprinkle 2 tablespoons lemon juice over the apples -In a separate bowl, mix together cups flour, -1/2 teaspoon salt -3/4 cup brown sugar, -1 teaspoon cinnamon - 1/3-cup butter -Spread flower and sugar mixture over apple slices -Bake for 40 minutes -Serve warm with vanilla ice cream | Loriene's Apple Crisp

41: Sheri's Pecan Pie | Ingredients: 1/4 Cup Butter 1 Cup Brown Sugar 1/4 Tsp salt 1 Cup Light Karo Syrup 3 Eggs Beaten 1 Teaspoon Vanilla 1 1/2 cup pecan halves 1 pie crust Directions: -Cream butter and sugar together until fluffy - Add next 4 ingredients -Sprinkle Pecans into bottom of pie shell -Pour filling over pecans -Bake at 450 F for 10 minutes -Reduce temperature to 350 F and back 35 minutes longer

42: Laura's German pancakes | Ingredients 4 lg. baking potatoes, peeled & thinly sliced lengthwise 3 c. onion, 1 lg. onion, chopped fine 1/4 lb. butter 3/4 lb. Velveeta cheese, cubed (if au grain) 1/3 tsp. pepper or if au gratin 1/2 tsp. pepper 1 can condensed skim milk or 2 c. milk | Directions If you have a microwave: Place onions in 4 cup measuring cup (microwaveable). Cook on high for 4 minutes. Add pepper, butter, 1/2 milk and/or cheese. Cook on high until butter and/or cheese is melted. Stir after 1 minute and each 30 seconds there after. If you do not have a microwave: In moderately heated saucepan add 1/2 of the butter and all of the onions. Cook until tender, stir constantly. Add pepper, 1/2 of milk, rest of butter and/or cheese. Cook until butter and/or cheese is melted, stir constantly. Pour contents of saucepan in 4 cup measuring cup. If the measuring cup contains less than 4 cups add milk until 4 cups is reached. In a 9 x 13 x 2 inch pan, cover bottom with layer of potato slices. Cover potatoes with sauce. Repeat process until potatoes are used up. If potatoes are not covered with sauce add enough milk to cover the potatoes. Cook potatoes in a preheated 350 degree oven for 40 minutes to 1 hour. Test potatoes for doneness after 40 minutes.

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About This Mixbook

  • Title: The Reader Family Cookbook
  • A collection of Reader Family Recipes and a few new favorites!
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  • Published: almost 4 years ago

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