S: Betty Balhorn's Recipes
2: Basic Soup Stock 3 lbs inexpensive cut meat with bones 1 large onion, chopped Dash of freshly ground pepper Dash of lemon juice or vinegar 1/2 tsp thyme 2 carrots, chopped 1 Tbsp parsley, chopped 2 stalks celery with leaves, chopped Brown beef on the bone until golden brown. Put all ingredients in a big pot with water to cover. Bring slowly to boil and let simmer gently for about 3 hours. Strain the stock into a large container. Discard the bones, meat and vegetables; they will have lost their flavor and vitamins in the stock. Chill the stock in the refrigerator. Remove the fat on top and discard. Betty's Notes: Use leftover beef bones or scraps- enough to fill a 2-4 or 6 qt pot half full. Stock freezes well. Save plastic coated half gallon milk cartons, thoroughly washed to freeze soup in. Fill carton to within 1/2 inch of top to allow the soup to expand as it freezes. Slit the milk carton open and put the frozen stock in a pan and heat slowly before using.
3: Cream of Potato Soup 8 cups water 3 lbs baking potatoes, peeled & diced (about 8 med) 1 1/2 c chopped onion 1 jalapeno chili (seeded & chopped) OR 1/4 tsp dried red pepper flakes 1/2 tsp black pepper 1/3 c butter 1 c half and half 1 c 2 % reduced fat milk Chopped fresh flat leaf parsley Bring water to a boil in a Dutch oven. Add potatoes, onions, jalapeno & pepper. Return to a boil. Reduce heat and simmer uncovered, until potatoes are tender, about 15 mins. Remove from heat. Mash potatoes in cooking liquid using a potato masher. Add butter, cream and milk; mix well. Season with additional salt & pepper IF desired. Top each serving with parsley. Serves 8 Betty's Notes: For a thinner consistency, add more milk or half and half . To reduce calories, use fat free half and half. Serve with cheddar cheese if desired.
4: Cheddar Ham Soup 2 c diced peeled potatoes 2 c water 1/2 c sliced carrots 1/4 c chopped onion 1/4 c butter, cubed 1/4 c all-purpose flour 2 c milk 1/4-1/2 tsp salt (optional) 1/4 tsp pepper 2 c (8 oz) shredded cheddar cheese 1 1/2 c cubed, fully cooked ham 1 c frozen peas, thawed In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. In another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Stir in undrained potato mixture. Add ham and peas; heat through. Makes about 5 cups Betty's Note: This makes a small batch so if for a family, double the recipe. I used only 1 c of ham. One can use own judgment on that. A creamy comfort food.
5: Minestrone Soup ala Betty 6 c chicken broth (or I used homemade vegetable stock) 1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained ( I used 1 can great northern beans) your choice 1 large potato, peeled and cubed 1 c cubed deli ham or cooked ham 2/3 c chopped onion 1 carrot, chopped 1 celery rib, chopped 2 Tbsp minced fresh parsley (or 1 Tbsp dried parsley) 1/2 c uncooked elbow macaroni 1 can (14 1/2 oz) diced tomatoes, undrained In a 5 qt slow cooker, combine the first 8 ingredients. Cover and cook on high for 1 hour. Reduce heat to low, cook for 6 hours or until vegetables are almost tender. During last 30 minutes of cooking, stir in the macaroni. Cover and cook until macaroni is tender. Stir in the tomatoes. Heat through Serves 10
6: Black-Eyed Pea Soup 1 medium green pepper, chopped 1 small onion, chopped 2 cans (15 1/2 oz) black-eyed peas, undrained 2 cans (14 1/2 oz) diced tomatoes, undrained 1 cup water 1- 1 1/4 tsp ground cumin 1 tsp chili powder Salt & Pepper to taste Saute green pepper and onion until soft but not brown. Add black-eyed peas, cumin, chili powder and seasonings. Add tomatoes and 1 cup water. Simmer for about 20 minutes. Serve this hearty meatless soup with a crusty loaf of bread. Betty's Notes: I love black-eyed peas. They are my favorite bean. I altered another soup recipe to suit my taste so i guess it is original. So easy. So good.
7: Tortilla Soup Total prep time: 10 minutes Serves 5 1 can (10 1/2 oz) condensed chicken with rice soup, undiluted 1 1/2 c water 1 c salsa 1 c canned pinto beans, rinsed and drained 1 c canned black beans, rinsed and drained 1 c frozen corn 1 c frozen diced cooked chicken 1 tsp ground cumin Tortilla Chips, crushed Cheddar Cheese, shredded Sour Cream In a large saucepan, combine the first eight ingredients. Cook over medium-high heat for 5-7 minutes or until heated through. Serve with tortilla chips, cheese and sour cream. Betty's Notes: This recipe is a keeper but you will need to double it because everyone will want at least two bowls. I made it without the chicken and used okra instead of corn. I'm not a big meat lover. I really liked the way it tasted done my way. I liked the spice-ness of it. The toppings really jazz it up.
8: Taco Soup (Lion House Christmas Cookbook) 1 lb ground beef 1 medium onion, chopped 1 pkg mild taco seasoning mix 1 16 oz can cut corn 1 16 oz kidney beans, drained and rinsed 1 28 oz s 1 28 oz can stewed tomatoes 1 8 oz can tomato sauce Tortilla Chip Grated Cheese Brown ground beef in heavy saucepan. Drain. Saute chopped onion; add to ground beef. Stir in taco seasoning, corn, kidney beans, stewed tomatoes and tomato sauce. Simmer for 20-30 minutes. Serve topped with tortilla chips and grated cheese. Serves 8
9: Cheesy Broccoli Soup 1 lb frozen chopped broccoli, thawed 1 lb Velvetta cheese,cut into small cubes 1 10.34 oz can cream of celery soup 1 14.5 oz can chicken broth Salt and Pepper to taste Place all ingredients in a slow-cooker. Stir together and cook on high heat for 3 hours, stirring occassionally. Turn to low setting and keep warm until serving. Serves 4 Gram's Notes: To lower the fat in this recipe, substitute reduced fat ingredients. Spice up this soup by using Mexican flavored cheese. For an easy lunch: serve with your favorite ham sandwich and an apple or apple salad.
10: Cheddar Vegetable Soup Serves 6 3 cups chicken broth 2 heads fresh broccoli, chopped 1/2 c chopped celery 1/2 c chopped onion 2 carrots, chopped fine 2 cans Cheddar cheese soup 2 soup cans of milk 1/8 tsp cumin 1/8 tsp cayenne pepper 1 c shredded Sharp Cheddar cheese In a large saucepan, bring broth, broccoli, celery and onion to a boil. Reduce heat, cover and simmer for 10-15 minutes or until vegetables are tender. Stir in cheese soup and seasonings. Add 1 cup shredded Cheddar cheese, stir until melted. Cook on low heat until heated through. (Taste-tested and approved by Celia Howell)
11: Betty's Spicy Vegetable Soup Serves 6-8 1 medium onion, chopped 2 cans (14 1/2 oz) stewed tomatoes, undrained 2 cans beef consomme 1 can beef broth 3 cans water 1 bay leaf 1/4-1/2 tsp cayenne pepper 3 medium potatoes, cubed 6 carrots, sliced 1 Tbsp chili powder 1 Tbsp oil Betty's Notes: In a large soup kettle, I added onions to the oil and cooked until opaque in color. Next, I stirred in the tomatoes, broth, bay leaf, cayenne and chili powder and brought to a boil. I then reduced the heat; covered and simmered for 30 minutes, stirring occasionally. Then added potatoes and carrots. Covered and simmered 30-40 minutes longer or until vegetables are tender. Removed bay leaf before serving.
12: Nutty Fruit Medley 2 large red apples, chopped 1 c green grapes 1 medium firm banana, sliced 1/2 c chopped walnuts 1/4 c mayonnaise 2 Tbsp sour cream 1/2 tsp sugar 1/2 tsp lemon juice In a large bowl, combine the apples, grapes, bananas and walnuts. Combine mayonnaise, sour cream, sugar, lemon juice. Pour over fruit mixture and toss gently to count. Serves 6-8 Ready in 15 minutes or less.
13: Lime Sour Cream Mold Serves 12 2 packages lime gelatin 2 cups boiling water 1 No. 2 can crushed pineapple, drained 3/4 c nuts, chopped 1 pint sour cream Dissolve gelatin in boiling water. Cool. Add sour cream, pineapple and nuts. chill until firm.
14: Artichoke Heart Salad 1 can (14 oz) artichoke hearts, quartered and drained 1 can (2 1/4 oz) sliced ripe olives, drained 1/3 c chopped green pepper 1/3 c thinly sliced green onions Salad Dressing In a bowl, combine artichokes, olives, green pepper and onions. Add dressing and toss to coat. Cover and refrigerate for at least 30 minutes. Serves 3-4 Betty's Note: I really like artichokes and I really like this salad. Italian dressing is too garlicky for me so I use lite Raspberry vinaigrette dressing. If it is too sweet, add a tsp of vinegar.
15: Betty Balhorn | Caramel Apple Salad | 3 snickers bars, cut into bite-sized pieces 1 lg box instant sugar-free vanilla pudding 1 12 oz Cool Whip 3 lg Granny Smith apples, unpeeled and cut into bite-size pieces Mix all together. Let set overnight. When it sets overnight, the Snickers pieces caramelize and adds more flavor. This is very sweet tasting- almost like a dessert- but good. | 12
16: 1 17 oz can crushed pineapple 1 9 oz container Cool Whip 1 3 1/2 oz pkg instant Pistachio Pudding mix 1 c miniature marshmallows 1/2 c nuts, chopped Mix pineapple (including juice), Cool Whip and pudding mix. Add marshmallows and nuts. Chill and serve. Betty's Note: This is a good recipe. It was popular on the salad bar at Phil-Town. | Watergate Salad
17: Chicken Waldorf Salad Prep Time: 15 min Serves 4-6 Mix cold: 2 cups cubed cooked chicken 1/2 c coarsely chopped apple 1/2 c celery slices 2 Tbsp raisins 1/4 - 1/2 c walnuts 1/2 tsp ground ginger (optional) 1/2 c Miracle Whip Salad Dressing Mix all ingredients until blended. Refrigerate leftovers. Betty's Notes: Variations: Add one or more of the following: 1 c halved green grapes 1/4 c toasted coconut 1/2 c chopped dates As a salad or a sandwich, this recipe is the pick of the crop!
18: Oriental Delight 1-2 cans mandarin oranges, drained 1 c coconut, flaked 1 c sour cream 1-2 c crushed pineapple, drained 1 c miniature marshmallows Serves 8
19: Pea Salad 1 No. 202 can green peas, drained 1 c medium or sharp cheese, diced 1/2 c celery, diced 1/4 c onion, diced 1 tsp salt (optional) 4 hard boiled eggs, diced 1/2 c salad dressing Combine all ingredients. Toss lightly. Serves 6 Betty's Notes: A salad bar favorite at Phil-Town
20: Onion Beet Salad serves 4 1 can beets 1 Bermuda onion Sour Cream Lemon juice Salt & Pepper to taste Greens, if desired Slice the beets neatly. Peel and slice the onion very thin. Arrange the sliced beets and onion on greens, if you like. Dress with sour cream flavored with lemon juice and salt and pepper to taste
21: Apple Peanut Salad 1 c salted peanuts, chopped (saving a few whole for garnish) 4 cups apples, cubed but not pared 1 c chopped celery 1 c sliced bananas Blend with all together with enough mayonnaise to moisten. Arrange crisp lettuce leaves on chilled salad plates. Place a mound of salad on each plate and garnish with a few whole peanuts. Betty's Notes: A good, easy salad
22: Apple Wonder Salad 3 c cubed red apples 1 c sliced celery 1/2 c seedless grapes Lettuce Peanut Butter Dressing Combine apples, celery, grapes and enough peanut butter dressing to moisten;; toss lightly. Serve on lettuce. Top with additional dressing. Peanut Butter Dressing 1/2 c milk 1/3 cup chunk style peanut butter 1 c mayonnaise Gradually add milk to peanut butter; mix well. Stir in mayonnaise; mix well.
23: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs
24: Tuna Fish Salad | Mix together: 12 oz can flake tuna or chicken 2 handful of pecans, chopped fine 1 large stalk celery 1 apple 1/2 can olives Salad dressing to moisten 1 hard-cooked egg Betty's Note: I used chicken. I added about 2 tsp lemon juice to mayo. I used Hellman's Light. I used ripe olives but think green-stuffed would be good also and give the salad a different flavor. I also added black pepper to mayo and about 3/4 tsp homemade salt substitute.
25: One Cup Celery-Nut Salad | 1 pkg lime gelatin 1 c hot water 1 c cold water 1 c celery, diced 1 c pecan halves Dissolve gelatin in hot water; add cold water. Refrigerate until thickened. Fold in celery and pecans. Let set for several hours or overnight. Serves 4-6
26: French Dip Sandwiches | 2 large onions cut into 1/4 inch slices 1/4 c butter or margarine 1 boneless bottom round roast (3-4 lb) 5 cups water 1/2 c soy sauce 1 envelope onion soup mix 12-14 French rolls, split In skillet, saute onions in butter until tender; transfer to slow-cooker. Cut roast in half; place over onions. Combine water, soy sauce & soup mix. Pour over roast. Cover and cook on low for 7-9 hours or until meat is tender. Remove roast with a slotted spoon and let stand for 15 minutes. Thinly slice meat across grain and place on rolls. Skim fat from cooking juices, strain and serve as dipping sauce. Serves 12 Betty's Note: There isn't much taste left in the onions as it has all been absorbed by the meat but all who ate liked the juice unstrained.
27: Crunchy Veggie Sandwiches 1 cup chopped green pepper 1 c chopped seeded cucumber 1 c chopped celery 1 c chopped seeded tomato 2 Tbsp chopped onion 2 Tbsp minced fresh parsley 2 Tbsp chopped dill pepper 1/3 c fat-free sour cream 1/4 c reduced fat mayonnaise 1/4 tsp salt Lettuce leaves 6 sandwich rolls, split In bowl, combine first seven ingredients. In small bowl, whisk sour cream, mayonnaise and salt until blended. Stir into vegetable mixture. Cover and refrigerate for 1-2 hours. Serve on lettuce-lined rolls. Serves 6. Grandma's Note: A good way to get in your 5 veggies in a day. Good on a toasted hamburger bun also. This makes a good salad served on a bed of chopped lettuce.
28: Pan-Broiled Steak Select a good cut of steak (t-bone, club, sirloin, filet mignon) Any meat that can be broiled can also be pan-broiled Cut 1 inch thick and place in a cold heavy skillet. Do not add shortening unless very lean cuts are used. Brown on both sides. Cook, uncovered, over medium-high heat, turning occasionally. Total cooking time is about 9-10 minutes for rare, 11-12 minutes for medium, and about 20 minutes for well done. Season if desired. Grandma's Note: If meat is very lean, spray pan lightly with Pam. If meat is fatty,remove fat from pan as it accumulates. This is a perfect way to cook steak just to the degree of done-ness that you like. Try it; you will like it.
29: Chow Mein ala Corky Besseherve 1 or more cans chow mein Celery, chopped Onion, chopped Green pepper, chopped butter | In large frying pan, melt butter for sauteeing. Add celery as first layer in pan, 2nd layer onion, 3rd layer green pepper. Simmer until crisp tender. Do not stir. Add canned chow mein. Heat thru. Serve with rice. Top with chow mein noodles. Grandma's Note: If desired: Add chicken strips (cooked) before adding chow mein. If using chicken, buy canned chicken chow mein.
30: Baked Potato Preheat oven to 400. This helps harden the potato surface and send heat to the interior- scrub the spud and put it in the hot oven. Don't wrap it in aluminum foil which makes the skin soggy and the texture wet instead of soft. Don't coat the skin with vegetable oil. Bake for about 10 minutes. Later, pierce the potato with the tines of a fork. The reason for waiting is to make sure the skin is dry enough to keep these steam holes open. It takes about 35 or so more minutes to finish cooking. The inside should be easy to pierce through the middle. Grandma's Notes: It's fine to bake a Yukon Gold, a California Long White or any other type, but russets have the driest flesh, so they bake up fluffiest.
31: Table of Contents
32: Creamy Potato Bake Cooking Time: 18 min 4 c thinly sliced pared potatoes (4 medium) 1/4 c chopped onion 1/2 c water 1 10 3/4 oz can condensed golden mushroom soup 1/4 c milk Place potatoes, onion and water in 1 1/2 qt casserole dish. Microwave, covered, at high for 10-12 minutes or till barely tender; stirring gently once. Drain well. Combine soup and milk; add to potatoes. Cook, uncovered, at high for 8-10 minutes or till mixture bubbles, stirring twice. Serves 6. Betty's Note: Easy. Very good. Ray likes it.
33: Friend of a Friend's Chicken 1 10 1/2 oz can cream of celery soup 1 10 1/2 oz can cream of mushroom soup 1/2 c milk 1 1/2 c instant rice 1 frying chicken, cut up 1 1 3/4 oz pkg onion soup mix Heat cream soups with milk, stirring until smooth. Place rice in greased shallow pan (or casserole dish). Spoon soup mixture over rice. Arrange chicken pieces on top. Shake soup mix in package to mix; sprinkle over and around chicken. Cover with lid or aluminum foil. Bake in 325 oven for 2 hours. 4-6 servings
34: 1 can (10 3/4 oz) Cheddar Cheese soup 1/2 c salsa 1 bag (10 oz) tortilla chips Chopped tomato Sliced green onion Sliced olives Chopped green or red pepper In 1 1/2 qt sauce pan, combine soup and salsa. Over low heat heat through, stirring often. Serve over tortilla chips. Top with tomato, green onions, olives and pepper. If desired, warm chips in microwave. Divide onto plates, warm one plate at a time. Betty's Notes: I used canned cheese sauce instead of cheese soup because that's what I had on hand. I added extra salsa for a little extra zip also. | Betty Balhorn | 15 min | 6 | Nachos Ole
35: Salmon Kraft mayonnaise or salad dressing Salmon Spread salad dressing over both sides of fish. Cook on charcoal grill (outside or inside grill) about 2 minutes each side until scored. Bake in ungreased pan at 350-375 until mayo (or salad dressing) bubbles. Betty's Notes: Recipe from Dave McPherson. A good one.
36: Balsamic Strawberries | 1 pint strawberries 1 Tbsp balsamic vinegar 1/2 Tbsp + 1 tsp sugar 1/8 tsp pepper Slice strawberries. Combine all other ingredients. Add strawberries. Marinate for at least 24 hours. Good served over angel food cake or shortcake cups or just with a cookie. Betty's Note: Strawberries with vinegar and pepper sounds strange but I really like it. Raspberries may be used, and honey used in place of the sugar.
37: 8 c cubed day-old unfrosted cinnamon rolls 2 c milk 4 eggs 1/4 c sugar 1 c raisins 1/4 c butter or margarine, melted 1/2 tsp vanilla 1/4 tsp ground nutmeg Place cubed cinnamon rolls in a slow cooker. In a mixing bowl, combine the next six ingredients. Beat until smooth. Stir in raisins. Pour over cinnamon rolls; stir gently. Cover and cook on low for 3 hours. Serves 6 Betty's Note: 8 slices of cinnamon or white bread, cut into 1 inch cubes may be substituted for the cinnamon rolls. | Slow Cooker Bread Pudding
38: Marmalade Monkey Bread | 2/3 c orange marmalade 1/2 c chopped pecans or walnuts 1/4 c honey 2 Tbsp butter, melted 2 tubes (7 1/2 oz each) refrigerated buttermilk biscuits In a small bowl, combine the marmalade, pecans, honey and butter. Cut each biscuit into four pieces. Layer half of the pieces in a greased 10 in tube pan; top with half of the marmalade mixture. Repeat. Bake at 375 for 27-30 minutes or until golden brown. Cool in pan for 5 minutes before inverting onto a serving plate. Serve warm. Serves 8
39: "There is no love sincerer than the love of food." ~George Bernard Shaw