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Darrell & Rebecca

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Darrell & Rebecca - Page Text Content

S: In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot and a loving mom.

BC: We hope you enjoy this "special" cookbook, personalized with love, just for you. It has all of your family's "favorite" recipes. Love: Grandma and Aunt Doris

FC: Rebecca's Family Recipe Collection Book

1: This Cookbook is for Rebecca-- inspired by all of the talented cooks in the family.

2: Kitchen Measurements | A pinch = 1/8 tsp. 3 tsp. = 1 tsp. 2 Tbs. = 1/8 cup 4 Tbs. = 1/4 cup 8 Tbs. = 1/2 cup 16 Tbs. = 1 cup 2 cups = 1 pint 4 cups = 1 quart 4 quarts = 1 gallon | Equivalent Amounts | 2 cups granulated sugar = 1 pound 4 cups confectioners' sugar = 1 pound (approx.) 2 1/4 cups packed brown sugar = 1 pound 2 tbs. butter = 1 ounce 1 stick butter (1/2 cup) = 4 ounces (1/4 pound) 3 to 4 medium potatoes = 1 pound 2 stalks celery, chopped = 1 cup 1 medium onion, chopped = 1/2 cup 1 medium apple, chopped = 1 cup 12 graham crackers = 1 cup fine crumbs 28 saltine crackers = 1 cup fine crumbs 4 ounces uncooked noodles = 2 1/4 cups cooked 4 ounces uncooked spaghetti = 2 1/2 cups cooked 1 cup (4 oz.) uncooked macaroni = 2 cups cooked | 1 fluid ounce = 2 tbs 4 fluid ounces = 1/2 cup 8 fluid ounces = 1 cup 16 fluid ounces = 1 pint 32 fluid ounces = 1 quart 16 ounces net weight = 1 pound

3: Fresh Vegetable Pizza 2 pkgs of crescent rolls-flaten out on jelly roll pan. Bake until lighty brown. Whip 2 - 8 oz pkgs of cream cheese. Add 1 cup of salad dressing, 1 tbsp of garlic powder, 1 tbsp of dill weed. Whip all together, spread on crust. Cut any fresh vegetables on top. Sprinkle Cheddar Cheese grated on top of all.

4: KABOBS (Sauce Mix) | Bourbon Slush | 18 oz frozen lemonade 12 oz bourbon 12 oz frozen orange juice 36 oz water Cherry juice to color{optional} Mix and freeze overnite. Scoop a few spoonsful into glass and fill with 7-up or gingerale.

5: KABOBS (Sauce Mix) | BREAKFAST CASSEROLE | 2 cups sugar 1 {6oz} pkg. Gelatin {any flavor} 6 cups boiling water 2 {46oz} cans pineapple juice 4 {28oz} bottles chilled ginger ale Mix sugar and gelatin together in large 4-quart container. Add boiling water and stir until dissolved. Add pineapple juice and mix well. Pour into plastic container and freeze for at least 24 hours. Set out container about an hour before you wish to serve. Empty container into large punch bowl and break into chunks with wooden spoon. Pour the 4 bottles of ginger ale over this and mix to slushy consistency. Makes 50 punch cup servings. Make some and have on hand for unexpected guests. | Slush Punch for Fifty

6: KABOBS (Sauce Mix) | Whiskey Sour Punch | 3 - 6 oz cans lemonade 3 - cups orange juice 1/5 whiskey 1 quart club soda Serve in punch bowl...with ice ring!

7: KABOBS (Sauce Mix) | Sparkling Peach Punch | 1 bottle {1 liter} Champagne 3 cups peach nectar 1 cup giner ale 2 cups ice cubes 2 peaches, pitted, thinly sliced In pitcher combine Champagne, peach nectar and ginger ale. Add ice and peach slices. Servings: 6

8: 1 cup of milk 1/2 cup of butter 1/2 cup sugar 4 eggs 1 tsp salt 1 oz yeast About 4 1/2 to 5 1/2 cups flour Dissolve yeast in 1/4 cup lukewarm water to which 1 tablespoon sugar has been added. Scald milk and pour over shortening and sugar. Add two cups of flour, with mixer or hand beat for 5 minutes. Add eggs and yeast and beat five minutes more. Add more flour to make it stiff enough to knead. Place in greased bowl in refrigerator for three hours or overnight. Remove from refrigerator and divide dough into four parts. Roll out in rounds 12 to 16 inches and spread with melted butter, cut like pie in 12 wedge shaped pieces. Roll up by starting wide end. Let rise 2 1/2 to 3 hours. Brush tops with heavy cream or milk and sprinkle with poppy seed. Bake in preheated oven at 425 degrees for 12 to 20 minutes. Yield: 4 dozen | Poppy Seed Refrigerator Rolls

10: 1/2 cup butter 1 cup white sugar 2 eggs 2 cups flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 cup sour cream 1 tsp vanilla Top of Coffe Cake 1/3 cup brown sugar 1/4 cup white sugar 1 tsp cinnamon {put on top and pat into dough} Put in a 9x13 pan Bake on a 325 oven for 40 minutes | Sour Cream Coffee Cake

11: Homemade Blueberry Muffins | 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter or margarine, softened 1 cup plus 1 tablespoon sugar, divided 2 large eggs 1/2 cup milk 1 teaspoon vanilla extract 2 1/2 cups fresh blueberries Heat oven to 375. Line twelve 3-inch or fourteen 2 1/2 inch muffin pan cups with paper liners. Combine flour, baking powder and salt in a bowl. Beat butter and 1 cup sugar in a large mixer bowl at medium speed until ight and fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with milk and vanilla, beginning and ending with dry ingredients, until batter is smooth. Crush 1/2 cup berries and add to batter. Fold remaining berries into batter with rubber spatula. Divide and spoon batter into muffin-pan cups. Sprinkle with remaining 1 tablespoon sugar. Bake 30 minutes until toothpick inserted in center comes out clean. Cool muffins in pan 5 minutes, then remove from pans onto wire rack.

12: Pumpkin Bread | 3 cups sugar 1 cup corn oil 4 eggs beaten 1 {1 lb} can pumpkin 3 1/2 cups flour 1 tsp baking powder 2 tsp soda 2 tsp salt 1/2 tsp cloves 1 tsp cinnamon 1 tsp allspice 2/3 cup cold water Mix together and put in greased loaf pans. Makes 3 loaves. Bake at 350 degrees for 1 hour.

13: Cinnamon Roll Wreath 2 tubes {12.4oz each} refrigerated cinnamon roll dough with icing such as Pillsbury's 7 green and red cherries, halved Holiday sprinkles Preheat over to 400 degrees. Coat large baking sheet with cooking spray. Flatten each roll to 2 1/2 diameter; place overlapping on baking sheet to form 12"-wide ring. Bake 15 minutes or until browned and cooked through. Cool 10 minutes on pan. Transfer to serving platter. Drizzle with icing from packages; garnish with cherries.

14: Blueberry Coffeecake | 1/2 cup shortening 1 egg 1 teaspoon vanilla 3/4 cup milk 1 3/4 cups plus 2 tablespoons flour 3 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups blueberries, washed and well-drained 2 teaspoons sugar CINNAMON-SUGAR MIXTURE: 2 tablespoons sugar 1/2 teaspoon cinnamon Cream sugar, shortening, egg and vanilla. Add milk and blend well. Mix flour, baking powder and salt in separate bowl. Add blended dry ingredients to creamed mixture stirring only until all flour is moistened. Spread half of batter in greased 9-inch square pan. Spread blueberries over batter and sprinkle with the 2 teaspoons sugar. Cover blueberries with remaining batter and sprinkle with sugar and cinnamon mixture. Bake in 350-degree over 35 to 40 minutes.

15: Layered Salad | Place in layers in large bowl 1 head lettuce broken into pieces 1/4 to 1/2 cup diced onion 1/4 cup chopped green pepper 1/2 lb bacon fried and crumbled 1/4 to 1/2 cup diced celery 1 can sliced water chestnuts 1 pkg frozen peas Cover with 2 cups mayonnaise {spread like frosting} Sprinkle overtop 3 Tablespoons sugar, granted parmesan cheese. Place in Refreigerator overnight. Do Not Toss this Salad.

16: Pasta Salad | 1 Box Rotini Noodles 1 green pepper chopped 2 tomatoes chopped 1 onion chopped 1 bottle zesty italian dressing optional - cauliflower, carrots, brocolli mix in bowl and refrigate over night.

17: KFC Cole Slaw | Drive to KFC order a pint of cole slaw Pay for cole slaw drive home put in bowl and enjoy!

18: Tomato Soup Salad Dressing | Combine 2 tablesppons sugar, 2 teaspoons dry mustard, 1 teaspoon salt and 1/2 teaspoon pepper in a quart jar. Add 1 can {10 1/2 oz} tomoato soup, 1/2 soup can vinegar and 1/2 soup can salad oil and 2 tablespoon minced onion. Shake well before using. Makes about 2 2/3 cups of dressing.

19: Fruit Salad 2 - 20oz cans chunky pineapple {drain & save juice} 1 - 29oz can peaches {drain} do not save juice 1 - 15oz can pears {drain} do not save juice seedless green grapes 1 - 3oz pkg vanilla pudding 2 Tablespoons Tang Marschaino cherries for looks Mix pudding w/pineapple juice and tang Pour over fruit & chill serves 12-15 people

20: "Recipe for a Happy Marriage" 1 cup consideration 1 cup courtesy 2 cupfuls flattery carefully concealed 1 gallon faith and trust in each other 2 cupfuls praise 1 small pinch of in-laws 1 reasonable budget, a generous dash of cooperation 3 teaspoon pure extract of "I'm sorry" 1 cup contentment 1 cup each confidence and encouragement 1 large or several small hobbies 1 cup blindness to the other's faults Flavor with frequent portions of recreation and a dash of happy memories. Stir well and remove any specks of jealousy, temper or criticism. Sweeten well with generous portions of love and keep warm with a steady flame of devotion. Never serve with cold shoulder.

21: Baked Ham Slice with Potato Topping | 1 package {12 oz} hash browns 1/4 cup butter or margarine 1 cup thinly sliced celery 3/4 cup onion 1 teaspoons salt 1/4 teaspoon pepper 1 cup shredded cheddar cheese 1 slice fully cooked ham, about 1 inch thick Melt butter in skillet. Saute celery & onions slowly 5 minutes. Stir in salt & pepper. Toss potatoes with butter mixture; add and toss 3/4 cup chesse. Mound on top of ham. Bake at 325 degrees 45 minutes. Sprinkle remaining cheese over; bake 15 minutes or until ham is hot.

22: Fish Fry at Jim & Kate's | Buy Bait Drive to Lake Get in Boat Catch Fish Drive home Clean Fish Fry Fish Eat and Enjoy!

24: 6 loin pork chops, about 3/4 inch thick 1 teaspoon salt 1/4 teaspoon pepper 2 medium onions, sliced 1/3 cup packed brown sugar 1/4 cup catsup Arrange chops in shallow baking dish; add 1 cup water. Season and top with onions. Sprinkle sugar on top. Spoon catsup over all. Bake uncovered at 375 degrees 1 hour. | Baked Pork Chops

25: 2 lbs meat {lean ground beef} 1- 21oz large bottle catsup 1 - 15oz large can tomato sauce 2 Tablespoons sugar 2 Tablespoons prepared mustard 2 Tablespoons worcestshire sauce 2 teaspoons salt 1 cup chopped onion 1 cup finely diced or chopped celery 2 Tablespoons vinegar Brown meat & onion. Add ingredients and cook. | Barbecue

26: In 1 1/2 qt casserole, mix 1 can campbell's cream of celery soup, 1/2 cup milk, 2 cups chicken, 2 cups cooked noodles{4oz uncooked} 1 cup cooked peas. Bake 25 min at 375 degrees 4 Servings | Chicken Noodle Bake

27: 2 cups small shell macaroni {uncooked} 1 can cream mushroom soup 2 cups chicken broth 3 or 4 cups cooked chicken, diced 1 cup Velveeta cheese, cut up 1 med. onion, sliced thin 1/2 cup diced celery 1/2 cup chopped green pepper In large bowl, mix all ingredients. Place in slightly 7 x 11 inch baking dish. Cover; refrigerate overnight. Uncover. Bake 1 1/2 hours at 350 or until crusty. Yields 6 servings | Chicken Casserole

28: Spaghetti Casserole | 1 can Franco American Spaghetti 1 lb ground beef 1 onion 1 can mushrooms 1 can chow mein noodles 3 stalks celery Fry meat, onion, celery, mushrooms and simmer. Mix 1 tablespoon cornstarch in 1/2 cup cold water, 3 tablespoons soy sauce, add to meat to thicken, add spaghetti. Top with noodles. Bake 40 minutes at 350 degrees.

30: Chow Mein | 1 lb pork, cut in thin strips 3 cups thin celery slices 1 cup onion slices 1 cup sliced mushrooms {fresh or canned} 2 1/2 tablespoons cornstarch 1 can condensed beef broth 1/4 cup soy sauce 1-1lb can bean sprouts, drained 1-5oz can water chestnuts drained and sliced In large skillet, cook pork in 1 tablespoon hot salad oil till done, about 10 minutes. Remove from skillet. Cook celery, onions and mushrooms in 2 tablespoons salad oil till crisp-tender, 2 to 3 minutes, stirring often. Blend cornstarch and 1/4 cup water, add beef broth, bean sprouts and water chestnuts. Simmer till thickened and hot. Serve over rice. Serves 4 or 5

32: 1/2 lb butter {1cup} 6 Tablespoons powdered sugar 2 teaspoons vanilla 2 cups flour 3/4 cup crushed pecans Cream butter, add sugar and work in rest of ingredients. Roll small balls in palm of hand, size of date. Bake in slow oven {250} for 1/2 hour or until lightly brown on bottom. Roll in powdered sugar while warm. | Pecan Dreams

33: Creamy Jell-O Layers | Dissolve 1 pkg {3oz} Jell-O Gelatin, any flavor in 1 1/2 cups boiling water. Whisk in 2 cups frozen cool whip whipped topping Pour into individual dishes. Chill until set {15-30 min} Top with sliced fresh fruit and additional topping.

34: Jello Pudding Dessert | 1 sm. box of sugar free raspberry jello 1 sm box of sugar free INTSTANT white chocolate or vanilla pudding 1 - 8 oz container of Fat Free cool whip Mix jello with 1 cup of HOT water until dissolved then add 1 cup of cold water- blend well then with a mixer add the dry pudding to the jello and mix well-fold in with a fork or spoon the cool whip-mix well- Refrigerate for at least 3-4 hours before serving. This makes 4 - 1 cup servings

35: Preheat Oven to 350 degrees Coat 2qt shallow baking dish with 2 Tbs melted butter. In bowl, toss 1 1/2 lbs nectarines{pitted and cut into eighths} and 1/2 cup blueberries with 3 Tbs granulated sugar; let stand 5 minutes. Meanwhile in large bowl, stir together 1 pkg white cake mix, 1 cup milk, 6 Tbs melted butter and 1 tsp ground cinnamon until smooth; spread in baking dish. Top evenly with fruit mixture. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool on rack 10-15 minutes. Serve warm. If desired, dust with confectioners sugar. Makes 8 servings | Nectarine Blueberry Buckle

36: Angel Food Pineapple Cake | One box of angelfood cake mix 1 - 20 oz can of crushed pineapple Preheat oven to 350 Degrees Put the angelfood cake mix in a bowl, and add the 20 ounce can of crushed pineapple. Stir together, thoroughly. Spray a 9x13 baking dish and pour the mixture into it. Bake at 350 for 30-35 minutes, or until golden brown. Serve with whatever topping you like -- CoolWhip, Ice Cream, Strawberries, etc.

37: Melting Moments | 1 cup butter - softened 1/3 cup powdered sugar 3/4 cup corn starch 1 cup flour 1/2 teaspoon salt 1 teaspoon vanilla Mix all ingredients until thoroughtly, blended. Chill for 1 1/2 hours. Roll rounded teaspoon of dough into ball. Press thumb in center. Bake on ungreased cookie sheet in 375 degree oven for 12 minutes. | Angel Pie | 4 egg whites, beat until peak 2/3 cup granulated sugar 1/2 cup confectioners sugar Butter a pie plate. Beat egg whites, add gradulated sugar and beat. Add confectioner's sugar and beat. Pour into pie plate and bake slowly 45 minutes {300-325 degree oven} Let cool 1/2 hour. Cover with 1/2 pint whipping cream. 1 1/2 teaspoons granulated sugar and 1 teaspoon vanilla. Over this grate a bit of chocolate. Place in regrigerator for 3 hours and serve.

38: HayStacks | 1 - 12 oz bag butterscotch morsels 2/3 cup crunchy peanut butter 1 - 5oz can LaChoy Chow Mein Noodles Melt morsels & peanut butter in microware until melted. Stir {Approx 3 min} Stir in noodles until completely coated. Drop by teaspoon on wax paper.

39: Vegetables | Corn Casserole 1 Can whole corn-drained 1 Can Creamed Corn 1 Stick melted margarine 1 box jiffy muffin mix 1 small container sour cream Mix all together put in deep casserole dish & bake for 30-45 min at 350 degrees. | Hot Vegetable Dish 1 pkg frozen mixed vegetables Velvetta cheese 1 can cream of celery soup Cook until tender. In casserole - put layer of vegetables and some velvetta cheese and then more vegetables and more cheese. Put one can of cream of celery soup on top. Bake at 350 for 45 min

40: Thanksgiving Dinner Turkey Dressing Mashed Potatoes/Gravy Green Beans Cranberries Jello Salad Rolls Turkey Butter Pumpkin Pie

41: Christmas Dinner Turkey/Ham Dressing Mashed Potatoes/Gravy Green Beans Cranberries Jello Salad Rolls Christmas Tree Butter Dessert

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  • By: Doris M.
  • Joined: over 7 years ago
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About This Mixbook

  • Title: Darrell & Rebecca
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  • Started: almost 7 years ago
  • Updated: almost 7 years ago