S: Family Recipes
BC: This book is dedicated to Katelyn and Eric as they start their new life together ~ June 2, 2012 ~
FC: Laughter is brightest, in the place where the food is. -Irish Proverb | Family Heritage and Favorite Recipes
1: This cookbook, presented to Katelyn and Eric in honor of their new life together was made possible by the recipes provided by family loved ones. | Family Heritage and Favorites Cookbook
2: Preparation Scald the milk. In a large mixing bowl, combine the scalded milk with the mashed potatoes. Add 1/2 cup sugar plus the margarine. Mix with an electric mixer. If the mixture is still warm, cool to about room temperature before proceeding with next step. - Dissolve the yeast and 1/2 teaspoon sugar in barely warm water. Add to the potato mixture and mix well. Add 2 cups flour and mix again. Cover with a towel and let rise for 25 minutes. Add the salt and beaten egg to the mixture. Add 4-1/2 cups flour, stirring it into the mixture with a large spoon. Turn onto a well floured board and knead for about 3 to 5 minutes. Add a small amount of extra flour if necessary so the dough can be handled without sticking to your fingers. Grease a large bowl. Place the dough in the greased bowl. Cover with a thin towel, and let rise in a warm, draft free place for about 2 hours or until it is at least double in size. On a lightly floured surface, roll the dough 3/4" thick. You can use a doughnut cutter to cut the dough or cut as typical Fastnachts - Cut the dough into 3" to 4" wide strips, then cut the strips into 3" to 4" pieces. To allow the center of Fastnacht to fry completely, cut a small slit in the center of each piece, using a sharp paring knife. Arrange the pieces of dough, about 1-1/2" to 2" apart, on large wax paper lined trays. Cover each tray with a thin towel. Place the trays in a warm place for 45 minutes to an hour, or until the dough pieces have raised to about double in size. | Ingredients 2 cups milk 1 cup mashed potatoes (no salt, milk, or butter added) 1/2 cup sugar + 1/2 tsp. sugar 1 stick margarine 1 packet rapid rise yeast 1/4 cup lukewarm water 6-1/2 cups flour (divided, 2 cups + 4 1/2 cups) 1 egg 1-1/2 tsp. salt 1 can (3 pounds) Crisco® or similar vegetable shortening for frying | Deep Fry Heat the shortening to 365. Deep fry until both sides are golden brown, turning one time. Drain on white paper towels. Cool completely before serving. Store in a covered, airtight container. Makes about 20 to 24 Fastnachts, depending on size. This recipe can be doubled with no change in preparation directions. To use this raised doughnut recipe, for glazed doughnuts: Beat together: 2-1/2 cups confectioners' sugar, 4 tablespoons margarine and 1 teaspoon vanilla. Add enough milk to make a thin glaze. Drizzle the glaze over the slightly warm doughnuts or dip the doughnuts in the glaze. For powdered doughnuts: Shake slightly warm doughnuts in a bag with confectioners' sugar, or a combination of confectioners' sugar and cinnamon. Heritage Shortcut: Grammy was never very precise with these .. she would just shape into balls and deep fry.
3: Grammy’s Pie Crust 1 cups sifted flour tsp salt cup Spry (Crisco shortening) 2 Tbsp cold water Cut Spry into salt and flour. Add water and mix. Form into ball and roll out between wax paper with rolling pin. Makes 1 crust. Daddy loved this pie crust recipe! | Lemon Sponge Pie Make Pie Crust 1 cup sugar 2 egg yolks 1 Tbsp melted butter 1 cup milk 2 Tbsp flour Grated rind and juice from 1 large lemon Beaten egg whites Mix sugar, butter and flour. Add egg yolks, milk and lemon. Separately beat egg whites then fold into mixture. Bake at 400 degrees for 15 minutes then 325 degrees for 30 minutes more. | From Grammy's Collection
4: Cinnamon Cakes (Sweets made fast) 1 cup sugar 2 cups flour 1 Tbsp Spry 2 Tbsp baking powder 1 egg 1 tsp vanilla 1 cup milk Combine sugar and spry. Add egg. Alternately mix in milk and flour/baking powder combination. Add vanilla. Spread in 2 greased cake tins. Sprinkle with lumps of brown sugar (have no idea how much) and cinnamon (don’t know how much) and lumps of butter (nope, don’t know here either). Bake at 350 degrees for 30 minutes. Makes 2 cakes. | Baked Pineapple 1/2 cup sugar 1/2 cup butter 4 eggs (beat well) 1 large can crushed pineapple (drained) 5 slices white bread cubed Cream sugar and butter. Add eggs and pineapple. Fold in bread. Grease 1 quart casserole. Bake covered at 350 degrees for 45 minutes until brown around edges. | SPRY - A vegetable shortening made by Lever Bros from 1936 through the 1950's. Used in many of Grammy's recipes. TODAY - it's Crisco Shortening
5: Cheese Puff 7 slices buttered bread 3/4 lb extra sharp grated cheese 4 eggs beaten 2 cups milk 1 tsp dry mustard 1 tsp salt Dash cayenne pepper Dash Worcestershire sauce Grease casserole. Butter bread and cube. Alternate layers in casserole with cheese. Beat eggs and add spices. Pour into casserole. Let sit overnight and stir. Bake at 350 degrees for 1 hour. | Apple Crisp Apples – pared and cut 1 cup flour Dash Salt 3/4 cup sugar 1 unbeaten egg 1 tsp baking powder 1/4 lb butter Butter pan. Slice apples and fill pan full. Mix dry ingredients with egg until crumbly. Sprinkle apples cinnamon. Put crumbs over top. Pour melted butter over top of all. Bake at 350 for 40 minutes.
6: Italian Chicken (Aunt Judy's verxion) 1/4 Cup oil 1/2 tsp. garlic powder 1/4 tsp. rosemary 3/4 tsp. sweet basil 1 1/2 tsp. salt 1/2 tsp. poultry seasoning 1/4 tsp. pepper 2 Tbsp parsley Coat chicken (who knows how much!) and soak overnight (not really necessary). Peel and quarter potatoes (oops, not in the list and good guess at how many). Bake chicken mixture and potatoes in oven (covered) for 1 hour and 15 minutes at 425 degrees. Remove lid and brown if desired. | You’ll find this kinda funny – I put this into a recipe book we made at work and you’ll notice that I left out the quantity and even the listing of some of the ingredients! This is something that dad used to make and we all loved it. Aunt Judy | Rosemary Italian Chicken and Potatoes (Aunt Kelly's Updated version) Whole Chicken Cut in Parts 2 Tbsp parsley 1/4 cup EVOO 1/4 tsp Rosemary 1/4 tsp salt and pepper 3/4 tsp sweet basil (no oregano) 1/2 tsp poultry seasoning 6-8 peeled potatoes cut in quarters 1/2 tsp garlic powder Soak chicken in salt water and 1/4 cup vinegar for 1 1/2 hrs. Rinse and Dry Mix oil and seasonings in pot and coat chicken parts with mixture (optional - let sit in covered pot overnight in frig). Add 1/2 oz H2O or white wine and bake covered in 425 oven for 1 hr 15 mins. Remove lid and brown.
7: Buckeyes 1/2 Cup butter softened 3/4 tsp vanilla 2 1/4 Cup confectioners sugar 6 oz semi-sweet chocolate chips 1 Cup crunchy peanut butter 2 oz paraffin Mix together butter, sugar, peanut butter and vanilla and shape into small balls. Melt chocolate chips with paraffin over hot water (double boiler). Stir to mix. With a toothpick, dip balls into cooled chocolate mixture and place on waxed paper on cookie sheet or tray. Chocolate should cover half of the ball so that it looks like a buckeye. Refrigerate.
8: Cheesy Chicken 3 chicken breasts, sliced into thin layers 1/2 cup oleo, melted 1 clove garlic 1 cup bread crumbs 1/2 cup grated sharp cheddar cheese 1/4 cup grated parmesan cheest 1 tsp salt 1/8 tsp pepper Place garlic clove in melted butter and let stand 30 minutes then remove. Mix bread crumbs, cheeses, salt and pepper. Dip chicken in oleo then cheese mixture. Roll up and place on shallow pan (tuck sides under). Pour remainder of oleo over. Bake 350 degrees for 1 hour. | Corn Pudding 2 eggs, slightly beaten 1 small box corn meal muffin mix 1 – 18 oz can cream style corn 1 – 18 oz whole kernel corn 1 cup sour cream 1/2 cup butter, melted 4 oz swiss cheese, shredded Combine eggs, muffin mix, corns, sour cream and butter. Put into ungreased casserole dish. Bake at 350 degrees for 1 hour. Place cheese on top and bake 10 minutes more.
9: Yummy Chicken 4 chicken breasts – boneless, skinless 4 slices swiss cheese 1 can cream of chicken soup (or cream of celery) 2/3 soup can of white wine 1 stick margarine 2 cups Pepperidge Farm stuffing Lay chicken in oven pan. Put cheese over chicken. Mix 1 can cream of chicken soup with 2/3 soup can of white wine. Pour over cheese. Mix margarine with stuffing. Put on top of chicken. Bake 400 degrees for 40 minutes. May need to cover at end so crumbs don’t burn. | Pasta with Camembert and Tomatoes 1 – 28 oz can diced tomatoes, drained 8 oz camembert cheese, rind removed and cup up into pieces 1/2 cup fresh basil, cut into strips 2 cloves garlic, minced 1 1/2 tsp salt 1/4 tsp fresh ground pepper 3/4 lb pasta Fresh grated parmesan Combine all but pasta and parmesan. Set aside for 2-3 hours, covered, at room temperature. Cook pasta in 4 quarts water, cup olive oil and tsp salt. Drain. Toss with tomato and camembert mixture. Top with fresh grated parmesan.
10: Beef Barbeque Note: 2 day cook time 1/4 cup vinegar 2 thick slices lemon 1 1/2 cups water 2 onions, chopped 2 Tbsp sugar 1/2 cup butter 4 tsp prepared mustard Several dashes hot pepper sauce 1/2 tsp pepper 1 cup ketchup or chili sauce 2 tsp salt 3 Tbsp Worcestershire sauce 1/4 tsp cayenne pepper 4 cups cooked pot roast beef, cut into strips To cook beef: Dip in flour and pan sear in Dutch oven on stove until all sides are brown. Cover and bake until done. Set aside. In Dutch oven, combine vinegar, water, sugar, mustard, pepper, salt, cayenne, lemon, onions, butter and hot pepper sauce. Simmer uncovered for 20 minutes. Add ketchup or chili sauce, Worcestershire and beef. Refrigerate overnight. Next day, simmer slowly for 2 hours. Serve on hamburger buns. 1/4 | Broccoli and Turkey-Ham Roll-ups You can use any of your favorite cold cuts or cheeses for these. 1 - 16 oz package hot roll mix 1 - 10 oz package frozen chopped broccoli, thawed 1 large eff 2 Tbsp Dijon mustard 1 – 8 oz package shredded cheddar cheese 2 – 6 oz packages sliced turkey ham Prepare hot roll mix as label directs for pizza dough. Shape dough into ball and place in greased large bowl, turning dough to grease top. Cover and let rise in warm place for 30 minutes. Grease 2 large cookie sheets. Squeeze broccoli to remove excess water. In cup, mix egg and 1 Tbsp water. Punch down dough. Divide in half. On lightly floured surface, with floured rolling pin, roll half of dough into 12” by 10” rectangle. Spread rectangle with 1 Tbsp Dijon mustard, leaving a inch border all around. Sprinkle with half of the cheese, then half of broccoli. Arrange 1 package of turkey ham slices over broccoli. Starting from 12” side, tightly roll rectangle. Pinch seam to seal. Cut roll crosswise into 4 equal pieces. Place on cookie sheet. With sharp knife, make several crosswise cuts almost but not all the way through each piece. Fan each piece slightly to show filling. Brush with some egg mixture. Repeat with remaining dough and filling on second cookie sheet. Bake 30 minutes at 350 degrees. | Katelyn & Eric
11: Blackberry-Peach Cobbler 2 Tbsp cornstarch 11/2 cup plus 1 tsp sugar 11/4 lb blackberries (about 5 cups) 2 lb peaches (6 medium) peeled, pitted and cut into wedges 3 cup flour 1 Tbsp baking powder 1 tsp salt 2 sticks cold, unsalted butter, cut into cubes 1 cup plus 3 Tbsp whole milk Preheat oven to 425. Butter a 13x9 glass or ceramic baking dish. Whisk together cornstarch and 1 cup sugar in large bowl. Add peaches ad blackberries and toss to coat. Transfer to baking dish and bake 10-15 minutes. While fruit bakes, whisk together flour, baking powder, and salt in large bowl. Blend in butter with pastry blender or fingers. Add milk and stir until dough forms. Drop dough on hot fruit mixture in mounds. Sprinkle with remaining sugar. Bake until golden brown 25-35 minutes. Serve warm. I substitute blueberries for the blackberries often too! | Rustic Plum Tart Crust 1 1/4 cups all-purpose flour 2 tablespoons sugar 1/4 teaspoon salt 1/2 cup chilled unsalted butter, cut into 1/2 pieces 3 tablespoons ice water Filling 1 1/2 lbs. plums, halved, pitted and cut into slices 6 tablespoons sugar 1/2 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1 tablespoon all-purpose flour 2 tablespoons unsalted butter, melted 1 egg, beaten to blend (for glaze) 1/4 cup apricot preserves Blend flour, sugar, and salt. Add butter and cut in until mixture resembles coarse meal. Add 2 tablespoons ice water; blend until moist clumps form, adding more water by teaspoons if mixture is still dry. Gather dough into a ball, flatten into a disk. Wrap in plastic and refrigerate for at least 1 hour. Preheat oven to 400 degrees. Toss plums, 4 tablespoons sugar, ginger, cinnamon in a bowl. Roll dough on floured surface to 12 1/2 round. Transfer to rimmed baking sheet. Mix 1 tablespoon sugar and 1 tablespoon flour in a small bowl; sprinkle over dough leaving 2 plain border. Arrange plums in concentric circles on the dough, leaving 2 plain border. Drizzle with melted butter. Fold dough border toward center. Brush border with egg glaze; sprinkle with 1 tablespoon sugar. Bake tart until plums are tender and crust is golden, about 35-45 minutes. Stir preserves in saucepan over low heat until melted. Brush over plums. Cool tart 1 hour on baking sheet.
12: Pana's Potato Salad 3 lbs Yukon Gold potatoes (boiled and chopped) 1/4 cup Onion (chopped) 2 Boiled eggs (chopped) 1 cup Sweet salad cubes 1 cup Mayonnaise 1/2 cup Mustard 1 teaspoon Celery seed 1 teaspoon Salt Hand mix ingredients. Add 1/3 cup of pickle juice to sweeten or if salad is dry. | Pea Salad 2 cans of LeSeur peas (drained) 1/3 cup Mayonnaise 1 Boiled egg (chopped) 1 teaspoon Celery Salt 1 1/2 teaspoons Onion (finely chopped) Hand mix ingredients. | Classic Spaghetti Sauce 1 lb Italian sausage (Johnsonville) 1 cup chopped onion 1 cup chopped green peppers 1 – 10 oz can Ro-tel mild diced tomatoes and green chilies 1 – 6 oz can tomato paste 1 tsp basil 2 cloves minced garlic Brown sausage, onion, pepper and garlic. Add next 4 ingredients. Simmer 20 minutes or longer.
13: Shipwreck 1 Tbp oil 1 can kidney beans, drained 2 onions 1 can condensed tomato soup 1 lb ground beef, uncooked 1 cup water 1/4 cup rice 1 can cream of cheddar cheese soup 3 large potatoes Salt & pepper to taste (Optional: 2 stalks celery; 1 green pepper diced) Spread cooking oil in bottom of 9 x 13 pan. Arrange next 6 ingredients as given in pan. Add water (I use tomato soup can almost full of water). Sprinkle salt and pepper to taste and add the cheddar cheese soup all over top. Bake for 1 1/2 hours at 350. | Eric's Favorites
14: Unbelievable Cheesecake (Aunt Judy) CRUST: CHEESECAKE: 2 Cups graham cracker crumbs 1 1/ Cups cream cheese 1/2 Cup sugar 1 Cup (scant) sugar 1 tsp. (scant) cinnamon 3 eggs 1/2 Cup (scant) melted butter or margarine Pinch salt 1 tsp vanilla 1 Cup sour cream CRUST: Mix crumbs, Cup sugar, cinnamon, and melted butter together and press into a spring form pan. Save cup (I save less) for top of cheesecake. CHEESECAKE: Mix cream cheese, 1 Cup sugar, eggs, salt, and vanilla together. Beat for 10 minutes, then add the sour cream and beat 2 more minutes. (DON’T skimp on the beating – it really makes a creamy cheesecake.) Bake at 350 degrees for 20 minutes. Sprinkle remaining crumb mixture on top and bake 10 more minutes – NO MORE. Turn off oven, leave door ajar, and leave cheesecake in oven for one hour. Cool in refrigerator. | Molassas Sugar Cookies (Grandma's) 3/4 Cup shortening (margarine) 2 Cups sifted flour 1 Cup sugar 1/2 tsp cloves 1/4 Cup molasses 1/2 tsp ginger 1 egg 1 tsp cinnamon 2 tsp. baking soda 1/2 tsp salt Melt shortening in 3 or 4 quart saucepan over low heat. Remove from heat and let cool. Add sugar, molasses and egg – beat well. Sift together dry ingredients and mix well. Add the first mixture – beat well. Roll into 1 inch balls – roll in granulated sugar. Place on greased cookie sheet 2 inches apart. Bake 8 – 10 minutes at 375 degrees.
15: Baird Favorites | Old Fashioned Icebox Cookies (Grandma's) 2 Cups brown sugar 1 tsp baking powder 1 Cup soft margarine 1/2 tsp baking soda 2 eggs 3 Cups flour 1 Cup chopped nuts 1 tsp salt 1 tsp. vanilla Cream sugar and butter. Beat eggs and add to mixture. Add nuts and vanilla. Sift baking powder, baking soda, flour and salt. Add to butter mixture and mix well. Chill slightly. Divide dough into 3 parts. Place each part on waxed paper and form into oblong rolls about 3 inches in diameter. Wrap well – lay on flat surface in refrigerator overnight. To bake, slice into inch slices with a sharp knife. Bake 10 minutes at 350 degrees. Makes about 12 dozen cookies. | Banana Bread (Aunt Judy) 1 Cup flour 2 eggs 1 tsp. baking soda 3 bananas 1/2 tsp. salt 1 tsp vanilla 1/4 Cup spry (Crisco) shortening 1 Cup sugar Walnuts as desired Mix flour, soda, and salt together in a bowl. Add shortening, sugar, eggs, mashed bananas and vanilla. Add nuts if desired (I definitely do!) Pour into a greased bread pan and bake about 40 minutes at 375 degrees. What tends to happen is that the center (check with toothpick) takes extra time to cook but you have to be careful that the outside edges don’t burn.
16: This family heritage cookbook is missing some key recipes from the Prizer side. For example, Grammy's Hungarian Goulash was renamed "Gush Le Crap" by Uncle Lorry ... so nope, couldn't include it. Also Creamed Dried Beef was named "Sh#t on a Shingle" so, again, couldn't include it. But hopefully you got a good laugh from these stories. | Cool Whip Dessert (Grammy) First layer: 1 cup flour 2 Tbsp sugar 1/2 cup butter 1/4 cup walnuts or pecans Mix and press into 9 x 13 pan. Bake at 375 for 15 minutes. Second layer: 8 oz cream cheese 1 cup powdered sugar 1 cup Cool Whip Mix all and spread over first layer. Third layer: 2 pkgs small vanilla pudding 3 cups milk Cook (or prepare instant) and spread over second layer. Spread remainder of Cool Whip over all. Sprinkle with chopped nuts. Can make a day ahead and keep in refrigerator. The Yummiest!
17: Strawberry Pretzel Salad 2 cups crushed pretzels 1/4 cup sugar 1 1/2 sticks margarine, melted 1 Small Cool Whip 1 cup sugar 2 – 10 oz pkgs frozen strawberries (I use fresh) 1 – 8 oz cream cheese 2 – 3 oz pkgs strawberry Jello 2 cups hot pineapple juice Mix pretzels, 1/4 cup sugar and margarine. Pat into 9 x 13 pan. Bake 10 minutes at 350. Cool. Separately blend Cool Whip, 1 cup sugar and the cream cheese. Pour over pretzel crust. Mix Jello with hot pineapple juice and cool slightly. Stir in strawberries and pour over Cool Whip layer. Chill until set. | Grilled Salmon Salmon filet Sun-Dried Tomato Salad Dressing Sun-Dried Tomatoes - cut into small pieces Fresh Parsley Mix salad dressing, sun-dried tomatoes and fresh parsley. Grill salmon and drizzle with sauce. Cook until done.
18: Broccoli Chicken Ring 2-3 packages of Pillsbury crescent rolls 1 1/2 cups chopped broccoli 1 cup chopped red pepper 1 cup chopped onion 1 cup parmesan cheese Salt and pepper 2 cups cooked chopped chicken breast Mayonnaise (as needed to make the mixture into a wet enough “paste” approx. 1 cup) Open crescent rolls and arrange around the bottom 2 outer edges of a 9x13in baking dish (fat side should lay inside pan, skinny “point” should hang over the outer sides of the dish) each should overlap some. Push down into the pan to merge all pieces together. Combine all other ingredients in a bowl, use a little mayo at a time until the mixture is a nice “wet” consistency the mayo will dry up in the baking process so be sure the mixture is wet enough. Lay mixture on top of the crescent rolls in the dish, now take the skinny “pointed” edge of dough and lay it over top of the mixture (tuck it underneath the dough, and mixture in the dish). Bake at 350F for 30-40 minutes, or until dough is golden brown. | Pumpkin Pie Cake Cake and Filling: 1 pkg. yellow cake mix (reserve 1 cup for topping) 1 egg 1/2 cup butter or margarine, softened 3 cups pumpkin pie mix (1 lb., 14 oz. size) 3 eggs 2/3 cups evaporated milk Grease bottom only of 9x13” pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, butter and egg. Press into pan. Prepare filling by combining pumpkin pie mix, eggs, and evaporated milk until smooth. Pour over crust. Topping: 1/4 cup shortening 1 tsp. cinnamon 1 cup reserved cake mix 1/4 cup butter or margarine Combine all ingredients. Sprinkle over filling. Bake at 350 for 45-50 minutes or until knife inserted in center comes out clean. | Sugar Cookies 1/2 cup butter 1 3/4 cups flour 1 cup sugar 1 Tbsp heavy cream 1 egg 1/2 tsp vanilla 1 tsp baking powder 1/2 tsp salt Preheat oven to 375 (dark cookie sheet – 350) Cream butter, sugar and egg. Add remaining ingredients and mix until smooth. Refrigerate dough for 2 hours. Roll out dough on lightly floured surface. Bake 8-10 minutes | Recipes from Julianne
19: Oreo Cookie Cake 1 – 20 oz bag oreo cookies 1 – 8 oz cream cheese 2 – 8 oz cool whip 2 – 4 oz chocolate pudding 1 cup confectioners sugar 2 sticks butter 3 1/2 cups milk Grind oreo cookies until fine. Reserve 1/2 cup for top. Melt butter and mix with crumbs. Press into 9 x 13 pan. Freeze for 15 minutes. Mix cream cheese, 1 container of cool whip and 10X sugar. Spread on top of cookie crumbs. Mix milk and instant pudding. Spread over cream cheese layer. Pul last container of cool whip on top and sprinkle with reserved crumbs. | Aunt Annie’s Apple Muffins 1 cup sugar 1/2 tsp salt 1/2 cup butter, softened 1 tsp vanilla 1 egg 2 cups peeled chopped apples (2-3) 1 1/2 cups flour 1 tsp baking soda 1/2 tsp baking powder Topping 1 1/2 Tbsp sugar mixed with 1 tsp cinnamon 10X sugar Cream together sugar and butter. Beat in egg. Sift together flour, baking soda, baking powder and salt. Add to egg mix. Stir in vanilla and apples. Fill muffing cups. Sprinkle with topping. Bake 20-25 minutes in 375 oven. While warm, sprinkle with 10 X sugar. | And more from Julienne (aka mom) | Spinach Onion Dip (in bread bowl) 1 pouch Campbell’s Onion Soup and Recipe mix 2 Cups sour cream 1 pkg (10 oz) frozen chopped spinach – thawed with excess water squeezed out Water chestnuts – chopped Blend all. Cover and refrigerate at least 2 hours. Scoop into hollowed out bread bowl. I double the recipe for 1 bread bowl.
20: Cold Corn Dip 2 cans Mexican corn 1 cup mayo Some chopped green onions 1 cup sour cream 1 can green chilies Few jalapeno peppers chopped Mix and serve with corn chips (scoops) | Esther's Vegetable Dip 1/2 cup sugar 2 tsp vege oil 4 tsp prepared mustard 2 tsp garlic powder 1 cup mayo Mix and serve with cut veges | Artichoke Dip 1 can artichoke hearts – 14 oz 1 – 4 oz can chopped pimentos (or enough to give color) 1 1/2 cups mayo 8-12 Jalepeno pepper rin.gs – diced 6-8 oz sharp cheddar cheese 1/2 cup parmesan cheese Mix all ingredients. Sprinkle with parmesan cheese. Bake at 350 for 30 minutes or until lightly browned. Serve with triscuits | Simple sauce for Asparagus / Broccoli / Potatoes (from Grammy’s archives) 1 jar cheese whiz Same amount of mushroom soup condensed Mix together and heat thoroughly in top of double boiler. Pour over veges of choice. | Dippy / Saucy
21: Jewish Apple Cake (Aunt Jan) 3 cups flour 2 cups sugar 1 cup cooking oil 2 1/2 tsp baking powder 4 eggs Juice of 1 large orange (or prepared OJ) 5 large apples 2 tsp cinnamon 5 Tbsp sugar Measure first 6 ingredients and mix well. Use a large 10” tube pan (or Bundt pan). Grease and dust with flour. Peel apples and mix with cinnamon and sugar. Put half batter in pan then half apple mixture then 2nd half batter and 2nd half apple mixture. Can add nuts on top if desired. Bake at 350 for 1 hours. | Coca-Cola Salad (Aunt Jan) 1 can dark pitted cherries 1 pkg cherry jello 1 cup Coca-cola cup chopped nuts 1 – 3 oz pkg cream cheese broken into hunks Drain cherries but reserve liquid. Add enough water to cherry juice to make 1 cup. Heat to almost boiling and dissolve jello in it. Add the Coca-cola and refrigerate to partially congeal. Add the cherries, nuts, and hunks of cream cheese. Chill until firm. (Can also add small can crushed pineapple)
22: Spaghetti Pie (Grandma) 6 oz spaghetti 2 Tbsp butter 2 well beaten eggs 1/3 cup parmesan cheese Cook spaghetti. Drain. Stir in butter, cheese and eggs. Form spaghetti mixture into crust in a 10” buttered pan. In a skillet, brown: 1 lb ground beef 1/2 cup chopped onion 1/4 cup chopped green pepper. Stir in: 1 – 8 oz can tomatoes (stewed are good) 1 – 6 oz can tomato paste 1 Tbsp sugar 1 Tbsp oregano 1/2 tsp garlic salt Spread: 1 cup cottage cheese on spaghetti. Fill with meat mixture. Bake uncovered for 20 minutes at 350. Sprinkle cup mozzarella cheese on top and bake 5 minutes longer. | Aunt Pat’s Potato Bake 1 – 2 lb bag frozen hash browns thawed 1/2 cup melted butter 1 tsp salt, dash pepper 1 can cream of cheddar soup 12 oz sour cream 1/2 cup chopped onion 2 cups grated cheddar 10 Ritz crackers crumbled 2-3 slices bacon – cooked and crumbled Saute onions in most of the butter, cool slightly. In a large bowl mix onion / butter, soup, sour cream, cheese, salt & pepper. Fold in potatoes and bacon. Place in greased 9 x 13 pan. Top with crushed Ritz crackers. Drizzle remaining butter. Bake 325 for 1 hour.
23: Grandma’s Fall off the Bone Ribs and BBQ Sauce 2 Tbsp butter 1/2 cup chopped onion 3/4 cup ketchup Water 2 Tbsp Worcester Sauce 1/4 cup brown sugar Salt & pepper 1 Tbsp yellow mustard 1/4 cup BBQ sauce 1 slab ribs Combine all ingredients except ribs. Simmer in sauce pan. Cut ribs in serving pieces. Parboil with onion and celery (about 45 minutes). Put ribs in 13 x 9 pan. Brush with of the sauce. Cover and bake at 350 for hour. Take cover off and baste again. Bake 20 to 30 minutes longer.
24: Merk’s Coffee Cake 1/2 cup shortening 1 cup sour cream 3/4 cup sugar 6 Tbsp softened margarine 1 tsp vanilla 1 cup brown sugar packed 3 eggs 2 tsp cinnamon 2 cups flour 1 cup chopped nuts 1 tsp baking powder 1 Tbsp flour 1 tsp baking soda Cream shortening, sugar and vanilla thoroughly. Add eggs, singly beating after each addition. Sift flour, baking powder and soda together. Add to creamed mixture alternately with sour cream beating after each addition. Spread half of batter in tube pan that has been greased and lined on bottom with wax paper. Filling: Cream butter, brown sugar and cinnamon and flour together. Add nuts and mix well. Sprinkle on half nut mixture evenly over batter. Cover with remaining dough. Finish with remaining nut mixture. Bake 350 for about 50 minutes to until done.
25: Nana’s Pierogi’s Dough:Potato Filling: 4 cups flour5 large potatoes 2 eggs1 onion 1 cup mashed potatoesButter or margarine SaltSalt, pepper Warm WaterLonghorn cheese, grated Potato Filling: Cook potatoes, mash with chopped onion that has been sauted in butter or margarine. Salt and pepper to taste. Add grated cheese to mashed potatoes until mixture has slight cheese flavor. Cool slightly. Dough: Make well in flour and add eggs in well. Mix till crumbly. Add salt and potatoes. Add warm water just till dough holds together. Knead until smooth. Roll thin and cut in 3” rounds (or larger) using an inverted glass. Place small spoonful of filling on each round. Fold in half. Seal with fingers and again with fork around edges. Make sure no air remains in pierogi before sealing. Drop carefully in salted boiling water to which 1 tsp oil has been added. Bring to second boil. Cook until pierogi rises to top. Simmer 10 minutes or until tender. Remove with spoon and drain in colander. Serve immediately or may fry in butter with onion.
26: Chocolate Cream Delight 1 cup flour1 – 8 oz cream cheese 1 stick melted butter 1 large cool whip 1 cup chopped pecans 2 cups cold milk 1 cup 10X sugar 1 small pkg instant chocolate pudding Mix flour, butter and pecans. Press into 9 x 13 pan. Bake for 20 minutes at 350. Do not over bake. Cool. Mix 10X sugar, cream cheese and 1 cup cool whip. Spread over cooled flour mixture. Mix cold milk and pudding until thick. Spread over 1st layer. Spread remaining cool whip over 2nd layer. Keep refrigerated. | Pickled Cucumbers 8 lbs cucumbers 9 cups sugar 2 cups household lime 2 Tbsp salt 2 gallons water 1 Tbsp pickling spice 2 qts vinegar Slice cucumbers crosswise. Put them in the mixture of lime and water in a stainless pan or enameled pot. Let soak overnight. Remove cucumbers from lime water and wash them through three changes of ice water. Put cucumbers in a large pot. Mix vinegar, sugars, salt and pickling spice together. Pour mixture over cucumbers and let stand 3 hours. Bring to a boil. Boil for 30 minutes. Place in hot sterilized jars and seal.
27: Ottaway Favorites | Chicken Casserole 2 cups chicken (cooked and cut up) 1 – 8 oz box Pepperidge Farm Stuffing Mix 1/2 cup margarine or butter, melted 2/3 cup chicken broth 2 cans of condensed cream of chicken soup Boil chicken until done and tender. Remove meat from bones and cut in small pieces. Save broth. Mix stuffing mix with broth and butter. Place half of stuffing mix in bottom of 9 x 13 pan. Mix chicken with soups and place on stuffing mix. Put other half of stuffing mix on chicken mixture. Bake at 350 uncovered for 30 to 45 minutes. If it browns too fast, cover with foil. This can be made the night before and placed in refrigerator. | Chess Cake 1 box yellow cake mix 1 stick margarine, softened 1 egg 8 oz cream cheese, softened 2 eggs 1 box powdered sugar Chopped pecans (optional) First Layer: Mix cake mix, margarine, and 1 egg together. Press in bottom of 9 x 13 pan. Second Layer: Mix cream cheese, 2 eggs, powdered sugar and nuts (if desired). Pour over 1st layer and bake at 325 for 1 hour. Tip: I mix 1st layer with spoon as much as I can, then I mix with my hands and put small balls in pan and press down.
28: Vegetable Chili 3/4 cup olive oil 2 Tbsp chili powder 2 zucchini, cut into ” dice 1 Tbsp ground cumin 2 onions, cut into ” dice 1 Tbsp dried basil 4 cloves garlic, chopped fine 1 Tbsp dried oregano 2 large red peppers, cut to ” dice 1 tsp salt 1 can (35 oz) Italian tomatos w/juice 1 – 40 oz can dark kidney beans, drained 1 lb ripe plum tomatoes, cut to 1” dice 2 cans (15 oz) chick peas (garbonzos), drained 1 Tbsp ground black pepper Heat cup oil in large skillet over medium heat. Add zucchini and sauté until just tender (5-7 minutes). Transfer to large casserole or dutch oven. Heat remaining cup oil in skillet and sauté onions, garlic, and bell peppers until tender. Transfer to casserole along with the oil remaining in the skillet. Place casserole over low heat. Add the canned tomatoes and their juice, the fresh tomatoes, chili powder, cumin, basil, oregano, pepper, and salt. Cook uncovered stirring often for 30 minutes. Stir in kidney beans and chick peas. Cook another 15 minutes. Serve with sour cream, grated cheddar cheese, and elbow macaroni. | Italian Beef Rump Roast Beef Broth Garlic Onions Italian Seasonings (basil, rosemary, oregano) Salt & Pepper Place roast in dutch oven. Mix all other ingredients and pour over roast. Cover and bake until roast tests done. Remove roast and slice thin or shred. Return to dutch oven and simmer on top of stove until tender. Serve with sweet pepper rings, onions, and provolone cheese on rolls. I have no idea of quantities - be creative!
29: Dough: 1/2 pint cream – heat to scalding then cool Cream together: 1 cup butter 1/4-1/3 cup sugar Add 5 egg yolks – 1 at a time to butter/sugar 1 pkg (2 tsp) yeast – dissolve in cup cooled cream (stir and let set for 10-15 minutes) 3 cups flour – add to creamed mixture then add yeast cream. If dough is too soft, add more flour. Beat very well until dough pulls from sides of bowl .. refrigerate. Filling 7 cups ground nuts 1 – 1 1/2 cups sugar 1 stick + 1/4 cup melted butter Mix all 3 ingredients together. Divide dough in thirds. Roll out in rectangle to 1/4” thickness or slightly thicker than a pie crust. Place 2 1/2 cups of nut mixture on dough and pat well. Roll long end tucking edges in. Moisten seam with milk. Place seam side down I greased pan. Bake 35-45 minutes at 350. Don’t brown too much or it will become crumbly. | Nut Roll (3) | Cooking is like love, it should be entered into with abandon!