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Family Recipes

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Family Recipes - Page Text Content

S: Trimble Family Favorites

BC: With Love! by Susu

1: This Cookbook is inspired by our very own Tennie who loves to cook!

2: Tennie's Sweet Potato Casserole | 4 1/2 cups sweet potatoes, cooked and mashed 2 1/4 cups sugar 1 1/4 cups butter or margarine, melted 3/4 teaspoon cinnamon 3/4 teaspoon ;nutmeg 4 eggs, well beaten 1 1/2 cups milk Mix butter and sugar with potatoes. Add spices. Add beaten eggs and milk. Mix well. Mixture will be very thin. Pour into 13 x 9 inch baking dish and bake at 400 degrees for 20-30 minutes. Top with: 3/4 cup crushed corn flakes 1/2 cup chopped pecans 1/2 cup brown sugar, firmly packed 3/4 cup butter or margarine,, melted Mix corn flakes, pecans, and brown sugar and sprinkle on top of sweet potatoes. Pour butter over top and return to oven for 10-15 minutes. | Katy and Sy | Katy and Sy | Susu and Fiver | Susu and Fiver | Amanda and Sully

3: Laurie and Reid | Tennie and Sully | Susu and Fiver

4: "How about some squirrel stew?" Fiver | Tortilla Soup 2 pounds ground beef 1 whole onion 2 (15 oz.) cans Ranch Style Beans 2 (14 oz.) cans tomatoes 1 package taco seasoning mix 1 package Hidden Valley Ranch dressing mix 1 (14 oz.) can whole kernel corn 2 to 3 cups water Brown ground meat and onion. Add remaining ingredients. Cook over medium heat and let simmer. To serve: Pour in soup bowl and top with grated cheese and crushed tortilla chops. | Dado and Reid

5: Tortilla Soup 2 pounds ground beef 1 whole onion 2 15 oz. cans Ranch Style Beans 2 14 oz. cans tomatoes | Rob and Tennie | Laurie and Fiver | Vegetable Beef Soup 1 1/2 pounds lean ground beef 3 to 4 potatoes, cut into small pieces 4 carrots, sliced in round pieces 2 cans dices tomatoes 1 can tomato soup 2 cans chicken broth 1 can cut green beans 1 can lima beans 1 can whole kernel corn 1 onion, chopped 1 clove garlic salt and pepper, to taste 2 cups water Brown ground beef and onion in large pot. Add chicken broth and water. Add potatoes and carrots and cook until done, but not soft. Add remaining ingredients and let simmer. It's always better the next day!

6: "What I love most about cooking is watching others enjoy eating what I've cooked!" -Laurie- | 1 package egg noodles 1 stick butter or margarine 1 onion, chopped 1 1/2 pounds ground beef 1 (10 3/4 oz.) can cream of mushroom soup 1 (10 3/4 oz.) can cream of chicken soup 1 (8 oz.) container sour cream 1 dash garlic salt Cook and drain egg noodles as directed on the package. Saute onion in butter. Add ground beef and brown. Mix with noodles and soups, sour cream, and garlic salt. Simmer until done. | Beef Stroganoff

9: Bing Cherry Salad 1 (16 oz.) can bing cherries 1 (12 oz.) bottle Coke 1 cup crushed pineapple 1 (6 oz.) can mandarin orange sections 1 cup pecans, chopped 1 small packages cherry jello 2 cups fruit juice Drain juice from cherries, oranges, and pineapple. Add a little water if necessary to make 2 cups. Bring juice to boil and pour over jello, stirring until dissolved. When cool add coke. Stir and chill until partly congealed. Add drained cherries, pineapple, oranges, and pecans. Pour into mold or bowl and chill until completely jelled. | "My most favorite times are our family dinners! It is a time for us to visit and have fun! It's a great way of keeping in touch and saying "I love you"! - Susu -

11: Chocolate Sheath Cake | 3 tablespoons cocoa 1 stick margarine 1 cup water 1/2 cup shortening Combine ingredients in saucepan and let come to a slow boil over low heat. Pour mixture over: 2 cups flour 2 cups sugar Mix into this mixture: 2 eggs 1/2 cup buttermilk 1 teaspoon soda 1 teaspoon vanilla Pour into greased and floured sheath cake pan. Bake at 400 degrees for 20 minutes. Icing: 1 stick margarine 3 tablespoons cocoa 6 tablespoons milk 1 cup pecans Combine ingredients and place over low heat. Let come to a boil. Pour over 1 box powdered sugar. Add 1 teaspoon vanilla. Pour immediately over cake, while cake is still hot.

12: 5 to 6 skinless boneless chicken breasts 1 stick butter or margarine 2 tablespoons butter or margarine 2 bellpepper, chopped 1 onion, chopped 1 (1 pound) package angel spaghetti 1 (1 pound) package Velveeta cheese, shredded 4 to 5 stalks celery, chopped 1 (12 oz.) can diced tomatoes 1 (6 oz.) can sliced mushrooms 1 (1 pound) package Mexican Velveeta cheese, shredded Boil chicken breasts. Add 2 tablespoons butter, Lowery's seasoning salt and black pepper to the water for boiling. Boil until tender. Saute the bellpepper, onion, and celery in butter. Add tomatoes and mushrooms. Cut up chicken and add to tomato mixture. Cook spaghetti in chicken broth following directions on package. Drain. Add Mexican Velveeta cheese to hot spaghetti and mix until cheese melts. Stir in chicken and tomato mixture. If it seems dry, add a little water and mix. Top with regular Velveeta cheese and bake at 350 degrees for 20-30 minutes. | Cheesy Chicken Spaghetti

15: Ice Cream Balls 2 cups pecans, chopped 1 quart vanilla ice cream Hot Fudge Sauce Place pecans in a shallow baking pan: bake at 300 degrees for about 15 minutes, stirring frequently. Cool and set aside. Shape ice cream into 6 balls: roll each in pecans. Place on waxed paper lined cookie sheet (or muffin tin). Cover and store in freezer until needed Serve with Hot Fudge Sauce. Hot Fudge Sauce 1/2 cups butter or margarine 4 (1 oz.) squares unsweetened chocolate 3 cups sugar 1/2 teaspoon salt 1 (13 oz.) can evaporated milk Combine butter and chocolate in top of double boiler. Cook over hot, not boiling, water until melted. Gradually stir in sugar, about 1/4 cup at a time, stirring very well ofter each addition (mixture will be very thick and dry). Add salt. Add milk slowly, stirring constantly. Serve not. | "I love cooking and enjoying what I've cooked with other people!" -Amanda-

16: Katy | Katy | 1 box Duncan Hines Butter Recipe cake mix 1/2 cup sugar 3/4 cup Crisco Oil 4 eggs 1/2 pint sour cream 2 teaspoons cinnamon 2 tablespoons brown sugar Mix together the cake mix, sugar, and oil. Add eggs and mix well. Fold in sour cream using wooden spoon. Pour 1/2 batter into greased and floured bundt pan. Mix together cinnamon and brown sugar. Sprinkle over cake and add remaining batter. Bake at 300 degrees for 1 hour. Turn out while hot. Icing: 1 cup powdered sugar 2 tablespoons margarine 2 tablespoons milk Mix together and pour over hot cake. | Sock-it-to-Me Cake | "The best part about cooking is learning from Tennie and getting to eat what she's cooked!" -Katy-

17: Amanda | Breakfast Pizza Muffins 1 package English muffins, split 1 stick margarine, softened 1 tablespoon mayonnaise 1 (5 oz.) jar Old English cheese spread 3/4 jar Hormel Real Bacon Bits (Do not use all of jar, it will be too salty.) Mix all the ingredients and spread on split muffins. Freeze on cookie sheet. When ready to serve, remove from freezer, defrost enough to cut with a pizza cutter, and cut into fourths. Bake at 350 degrees until brown on top. | Amanda

18: Tennie's Banana Bread | 1 cup bananas, mashed 3/4 cup vegetable oil 1/2 cup sugar 1 box Duncan Hines Butter Recipe Cake Mix 5 eggs 1 teaspoon vanilla 3 tablespoons brown sugar 1/2 cup pecans, chopped 1 teaspoon cinnamon Grease and flour 2 loaf pans. Mix oil, sugar, and eggs. Beat well with cake mix. Add remaining ingredients. Mix well. Bake at 325 degrees for 1 hour. Cool before turning out of pans.

20: "Cooking is my favorite time of night and day! Cooking is my favorite work and pastime! I love it!" -Tennie-

21: German Chocolate Cake 3 cups sugar 1 1/2 cups Crisco oil 6 egg yolks 3 3/4 cups flour 1 1/2 cups buttermilk 1 1/2 teaspoons soda 3/4 cup boiling water 1 1/2 package German Sweet chocolate 1 1/2 teaspoons vanilla pinch of salt 6 egg whites, beaten stiff Combine sugar, oil, egg yolks and flour - mix well. Dissolve the soda in buttermilk and add to sugar mixture. Dissolve the chocolate in boiling water. Mix in with sugar mixture and add vanilla and salt. Fold in stiffly beaten egg whites. Pour in round greased and floured cake pans and bake at 350 degrees for 35-40 minutes. Filling: 1 pint whipping cream 1 cup nuts 1 cup coconut 3 egg yolks 1 cup sugar lump of butter size of egg pinch of salt Cook in double boiler until thick, about 30 minutes. Put filling between cake layers and then cover rest of cake with filling.

22: Salmon Croquettes 1 cup creamed potatoes 2 eggs 1 large can red salmon cracker crumbs Add eggs to creamed potatoes, one at a time and beat until fluffy. Crumble salmon into potato mixture. Add a little lemon juice, tobasco, salt and pepper. Shape into balls and roll in cracker crumbs. Fry om deep oil until golden brown. | Sy | Tennie and Reid

23: Tennie and Reid | Name | Lemon Chicken | 4 large chicken breasts 4 tablespoons white wine 1 8 oz. container sour cream 1 can cream of chicken soup 1 1/2 tablespoon lemon juice 1 1/2 rolls Ritz crackers 1 tablespoon poppy seed 1 stick of butter Cook chicken breasts in water. You can add celery leaves, onion, garlic,. salt and pepper while cooking. Cook until tender. Remove skin and bone. You can use skinless and boneless chicken breasts. Grease 9 x 12 casserole with butter. Cute chicken into pieces and arrange on bottom of pan. PAprinkle white wine over chicken. Blend sour cream with cream of chicken soup. Add lemon juice. Pour over chicken. Crush crackers and add poppy seed. Spread crumbs over casserole. Melt butter and drizzle over crumbs. Bake at 350 degrees for 30 minutes. | Tennie and Reid

25: Tennie's Thanksgiving Dressing | 2 to 3 pans cornbread 4 to 6 slices dry bread, or biscuits 3 to 4 eggs, beaten 2 onions, chopped 1 1/2 cups celery, chopped 1 apple, chopped poultry seasoning sage 3 to 4 cups chicken broth Crumble cornbread and bread (or biscuits) in large bowl. Saute onions and celery in 1/2 cup butter. Add all ingredients to cornbread and add seasonings to taste. Add chicken broth to slushy consistency. Bake in buttered casserole at 350 degrees for 1 hour or until firm. Gravy 1 quart chicken broth 2 cups milk 2 to 3 boiled eggs 6 tablespoons flour dark chicken meat salt and pepper Cook over medium heat until thick.

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  • By: Suzy T.
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About This Mixbook

  • Title: Family Recipes
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  • Started: over 7 years ago
  • Updated: over 7 years ago