S: Tigrett Family Recipes
FC: Tigrett Family Recipes
1: This Cookbook is a present from Marielle to celebrate Victoria and David's marriage. All of the great cooks who love Victoria and David contributed love, photos, and recipes to this book.
2: And now these three remain: faith, hope, and love. But, the greatest of these is love. 1 Corinthians 13:13
4: Norman White | Toaster Strudel | 1 Box of Toaster Strudel 1 Toaster Place 2 Toaster strudels in toaster. Then, Place icing packet on the edge of the toaster to defrost.
6: Sausage-Egg Soufflé From: Mary Leta Tigrett 6 slices bread cubed 1 lb. hot sausage 6 eggs 2 cups milk 1 t. dry mustard 1 t. salt 1 heaping cup sharp cheddar cheese Cook sausage, crumbled and drain. Mix beaten eggs, milk, mustard, salt. Layer cubed bread in greased casserole Spread cheese over bread Sprinkle sausage over cheese. pour egg mixture over all. Let sit in refridgeto at least 12 hrs. or overnight. Bake at 350 for 1 hr. Sprinkle cheese on top | Cheese Grits From: Mary Leta Tigrett 1 c. grits 4 eggs , well beaten 1 c grated cheddar cheese 1 c milk c melted butter bit of cayenne cook grits by pouring 1 cup full slowly into a pot of boiling water to which 1 t. salt & 1 t. oil have been added Reduce heat & cook grits about 5 minutes stirring during cooking Remove from heat & cool 5 minutes Stir in beaten eggs, 1 c. grated cheese, melted butter, & cayenne Blend lightly pour into buttered 2 quart casserole. Sprinkle with remaining cheese bake uncovered for 1 hour.
7: Oatmeal Bake From: Sharon Blackledge 2 eggs 1/3 cup canola oil 1/2 cup brown sugar 1 cup milk 1 tsp. vanilla 1/2-1 tsp salt 1/2 tsp cinnamon 2 tsp. baking powder 3 cups oatmeal nuts/fruit (i add craisins or fresh blueberries) combine all of the above ingredients. Bake in a a 9x9 pan at 350 for 30 minutes. | Cream Cheese Breakfast Squares From: Priscilla Daigle 2 Pkgs. of Pillsbury cresecent pastry rolls 2 Pakgs. cream cheese 1 Cup Sugar 1 tsp. vanilla 1 stick butter 1/4 Cup sugar 1/2 to 1 tsp. cinnamon Preheat oven to 375. Soften cream cheese. Add vanilla and 1 cup sugar. Mix well with mixer. Spray 9x13 pan with pam. Roll out one pastry roll in the bottom of the pan. Spread cream cheese mixture almost to the edges Roll out other pastry on top of cream cheese mixture. Melt butter in microwave and pour all over pastry roll. Mix cinnamon and sugar and sprinkle on top. Bake for 20 minutes.
9: Great Aunt Peggy's Strata This is a scrumptious breakfast or brunch meal! It has everything breakfast in it! Great Great Aunt Dot (Paramore) handed this down the generations. I have served this to my family and guests for years! There are never any left over. May you two enjoy this dish in the new life you two will share together. Love, Great Aunt Peggy 10 slices of bread (cubed) 1 8 oz package of shredded sharp cheddar cheese 7 eggs (well beaten) 2 1/4 cup of milk 1 tsp salt 1 tbs worcestershire sauce 1 tsp dry mustard 3/4 stick of butter (melted and cooled) 1 Lb of ground sausage Layer bread, ham and cheese in a 9'13 casserole dish. Mix eggs, milk, salt, dry mustard, and worcestershire sauce and add on top of layers. Spread butter on top. Cover with foil. REFRIGERATE OVER NIGHT. Bake uncovered at 350 for 45 minutes. Delicious served with fresh fruit!
10: Marielle Dirkx | Easy Potato Soup | 8 Cups Chicken Broth 1 Bag of Frozen Country Potatoes 1 Package of Fat Free Country Gravy Mix 1/2 Stick Fat Free Velveeta Cheese Cheese, Chives, or Bacon Bits as topping Heat Broth and Velveeta until the cheese is melted into a uniform consistency. Add the country gravy mix and potatoes. Heat till warm. Add cheese, chives, or bacon bits to garnish.
11: Chicken-Sausage Gumbo From: Carol Fleming 1/2 pound smoked sausage, cut into 1/2 in. thick slices 1-3 tablespoons vegetable oil 5 tablespoons all-purpose flour 1 cup coarsely chopped onion 1 cup chopped celery 2 large garlic cloves, pressed (or tablespoon minced garlic) 1 medium green bell pepper, chopped 2 cups chicken broth 1 (28 oz) can diced tomatoes 1 to 2 teaspoons Creole seasoning 4 cups chopped cooked chicken (breasts preferred) Hot cooked rice Cook sausage over high heat in Dutch oven 5 minutes, stirring often. Remove sausage with slotted spoon. Drain on paper towel. Add enough oil to drippings in Dutch oven to equal 3 tablespoons, and whisk in flour and cook over medium-high heat, whisking constantly for 4-5 minutes. Add onion and next 3 ingredients; cook 4-5 minutes, stirring often. Stir in broth and next 2 ingredients. Bring to a boil, cover, reduce heat and simmer 5 minutes. Add sausage and chicken, simmer, covered 5 minutes. Serve over rice with warm french bread!
12: Taco Soup From: Cady Bush lb. ground round (or ground turkey) 1 can of corn 1 can of tomatoes (any kind - I use diced) 1 can of kidney beans (or pinto beans) 1 can of Navy beans 1 pkg taco seasoning 1 qt. V8 (any flavor - I like hot & spicy) 1 diced onion garlic salt Brown meat, onion, garlic salt and taco seasoning; drain vegetables and add to meat mixture. Add V8 and boil to heat all the way through; reduce heat and simmer for 15 min. or so to let all the flavors come together).
13: Bean Soup From: Priscilla Daigle 2 cans pinto beans 2 cans pinto beans with jalapenos 2 cans of navy or great northern beans 2 cans of Campbell's bean with bacon soup 1 large onion, chopped 1 bell pepper, chopped Ham steak cut into bite-sized pieces About 1 quart of water Cook the above ingredients for 2 to 3 hours. Can cook in a crockpot on low. | Pawpaw Estess' Vegetable Soup From: Priscilla Daigle 2 pounds lean ground beef 2 pkg. frozen seasoning vegetables (onion, celery, peppers) 2 cans beef broth V-8 juice (six 8oz cans) 1 can diced tomatoes Water to fill Dutch over 2/3 full 1 small can lima beans 2 packages frozen veg-all or soup mix 3 or 4 red potatoes cut into chunks 1 to 1 1/2 cups ketchup (secret ingredient) Salt and pepper to tastes (a lot of peeper) Basil, bay leaf, oregano Brown meat. Pour off excess fat. Add seasoing veggies and saute. Add broth. Add 4 cans of V-8, tomatoes and water. Add seasonings, if desired. Cook 30 minutes to 1 hour. Add frozen veggies and cook 30 minutes to an hour more. Add potatoes and ketchup. Stir to make sure ketchup is mixed well. Cook until potatoes are done. Taste and correct seasoning.
14: Shrimp and Corn Chowder From: Priscilla Daigle 2 tablespoons of butter or margarine 1/2 cup of chopped green onions 2 cloves of garlic, minced 1/4 t. pepper 4 cans (10 3/4 oz.) cream of potato soup 2 cups whole milk 2 cups of half & half 2 (8 oz.) cream cheese 2 (8 3/4 oz) of whole kernel corn, drained 3 pounds of fesh shrimp, cooked, peeled, and deveined Red pepper to taste Tobasco to taste Melt butter in a large Dutch oven, add onion, garlic, and black pepper. Saute until tender. Stirp in soup, milks, cream cheese, and corn; bring to a boil, stirring occasionally. Add shrimp: then cover and cook 5 to 7 minutes. Serve hot. | Taco Soup from: Priscilla Daigle 2 pounds of lean hamburger meat 2 onion or 1 pkg. Picsweet forzen seasoning vegetable 2 cans jalapeno pinto beans 1 can rotel tomatoes 1 pkg. ranch style dressing mix 1 can corn Tomato juice Brown lean meat and vegetables. Drain if necessary. Mix remaining ingredients, including all liquids from can. Let simmer at least 30 minutes. add tomato juice, if you need more liquid. Serve with grated cheese on top or with a dollop of cour cream.
15: Plantation Tea From: Carol Flemming | 5 regular size tea bags 3 cups boiling water 1 & 1/2 cups sugar 1/2 cup lemon juice (bottled) 1 tsp. almond flavoring 1 tsp. vanilla flavoring Boil water in large pyrex measuring cup. Add tea bags and allow tea to steep for 5 minutes. Remove tea bags. Stir in sugar and lemon juice. Add enough cold water to make 2 quarts. Add both flavorings. Stir and serve.
16: Carol Fleming | Raspberry Punch | 2-2 liters of Sprite of 7-Up 1/2 gallon of raspberry sherbert Place ingredients in a punch bowl, let melt a bit and serve. (Ice ring garnished with frozen fruit and mint leaves can be added. Pineapple, lime or orange sherbert can be substituted.) Simple and yummy! Great for showers!
17: Aunt Ida Weaver's Egg Nog From: Shelly Diehl This recipe has been in our family for 100 years 9 eggs, separated 3 cups sugar teaspoon freshly grated nutmeg 1 quart whole milk 1 quart whipping cream 1 pint good whisky Extra nutmeg to sprinkle The night before serving, separate eggs and store whites in grease-free container. Beat egg yolks until light-colored and creamy. Add sugar and nutmeg; continue to beat until well blended. Pour mixture into heavy Dutch oven, place on cook top on low and heat just until mixture becomes “foamy,” but not scalded. Remove from heat. Once cool, blend in whole milk and whisky. Cover and refrigerate overnight. In the morning, beat egg whites until stiff. In a separate bowl, beat whipping cream until stiff peaks form (this is a messy stepI usually place a large tea towel over the top of the mixer and bowl to prevent splatters). Just before serving, fold egg whites and whipped cream into nog base until blended. Ladle into small cups and top with nutmeg. This is really smooth! Serves a good-sized crowd. Store covered in refrigerator. | Beer-Ritas From: Allie Pool *You need one large pitcher -Pour in 2 corona beers -One large can of frozen limeade -Fill the empty can with tequila ad pour in the pitcher -Fill the rest up with sprite and serve on the rocks!
19: “This is one of the miracles of love: It gives a power of seeing through its own enchantments and yet not being disenchanted.” ~ C.S. Lewis | Kimberly Shoff | Chicken Salad | 3 chicken cooked chicken breasts 1/2 cup of mayonnaise (or to taste) 4 oz. cream cheese (room temperature) diced green onions (to taste) pecans (to taste) Finely cut up chicken. Add mayonnaise and cream cheese. Stir in green onions and pecans.
20: Dinner Salad From: Cindy Phillips Romaine lettuce 2 packs ramen noodles (do not use seasoning) 4-6 Tbs. butter 1 c. chopped walnuts Chopped broccoli Green onions - chopped Saute ramen noodles in butter. Combine ingredients. Dressing: 1 c. sugar 1 c. oil 1/2 c. red wine vinegar 3 tsp. soy sauce Mix together, toss with salad just before serving.
21: Spring Strawberry Salad From: Marielle Dirkx Salad: 1/4 cup of crumbled goat cheese 4 cups of mixed greens (1 bag) 1 cup of sliced strawberries 2 TBSP of coarsely chopped dry roasted pistachios Dressing: 3 TBSP of orange juice 1 TBSP of canola oil 2 tsp. of balsamic vinegar a pinch of black pepper a pinch of salt In a cup, stir together the ingredients for the dressing and set aside. In a separate shallow bowl, arrange mixed greens and top with strawberries, pistachios, and goat cheese. Immediately before serving, drizzle the salad with dressing and toss lightly. | Balsamic Dressing From: Carol Flemming 1/2 cup balsamic vinegar 3 tablespoons Dijon mustard 3 tablespoons honey 2 large garlic cloves, minced (or 1 Tablespoon refrigerated minced garlic) 2 small shallots, minced 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup olive oil Whisk together first 7 ingredients until blended. Gradually whisk in olive oil. Serve over green salad!
22: Asian Pickled Cabbage Salad From: Hallie Bongar-White 1 Red Cabbage 1/4 cup sesame oil 1/2 cup rice wine vinegar 1/2 Cup Sugar (or splenda) Sesame Seeds Chop up the red cabbage into slaw-style pieces. In a tupperware container, shake the cabbage, sesame oil, vinegar and sugar. Refrigerate for a few hours. Before serving, sprinkle cabbage with sesame seeds.
23: "If music be the food of love, play on." ~William Shakespeare | Balsamic Dressing | From: Carol Fleming | 1/2 cup balsamic vinegar 3 tablespoons Dijon mustard 3 tablespoons honey 2 large garlic cloves, minced (or 1 Tablespoon refrigerated minced garlic) 2 small shallots, minced 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup olive oil Whisk together first 7 ingredients until blended. Gradually whisk in olive oil. Serve over green salad!
24: CRUNCHY ROMAINE TOSS FROM: SUSAN TUTOR 1 C CHOPPED WALNUTS 1 PKG RAMEN NOODLES, UNCOOKED AND BROKEN UP (DISCARD FLAVOR PKT) 4 T UNSALTED BUTTER 1 BUNCH BROCCOLI, CHOPPED COARSELY 1 HEAD ROMAINE LETTUCE, WASHED AND BROKEN INTO PIECES 4 GREEN ONIONS, CHOPPED 1 C SWEET AND SOUR DRESSING BROWN WALNUTS AND NOODLES IN BUTTER. COOL ON PAPER TOWELS. COMBINE THIS MIXTURE WITH BROCCOLI, ROMAINE AND ONIONS. POUR DRESSING OVER AND TOSS TO COAT WELL. SWEET AND SOUR DRESSING 1 C VEGETABLE OIL 1 C SUGAR C WINE VINEGAR 3 tsp SOY SAUCE SALT AND PEPPER TO TASTE BLEND ALL INGREDIENTS. | Chicken Salad From: Kayte Baggett Boil 4 to 6 chicken breasts. When cool pull apart. Then add 1/2 c. Mayo. 1/2 c. Sour cream. 4 tb honey. 2 t. Poppy seeds. 1 c. Grapes. 1/2c. Chopped pecans. Salt and pepper to taste. Mix all and refrigerate over night!
25: Pasta Salad From: Eveline De Ruiter This is one of my favourite lunch dishes in the summer. I have created it myself. If you don’t like goat cheese you could substitute it with mozzarella cheese. Mix all ingredients in a large bowl: 4 cups of boiled and slightly cooled pasta (use pretty pasta) 1 small bag of baby lettuce 1 small bag of spinach (young spinach) Half dried tomatoes, cut in four (as many as you like) Cucumber, cut in small pieces (remove the seeds) Soft goat cheese, cut in small pieces 3 apples, thinly sliced Walnuts, or pecans Honey mustard dressing (bought) Salt and pepper You could try, arugula, pine nuts, olives, peppers etc. Be creative!
26: Mandarin Orange Spinach Salad From: Priscilla Daigle 1/4 cup minced onion 1 Tbsp. garlic 1/4 cup balsamic vinegar 4 t. dry mustard 1/3 cup brown sugar 1/2 t. salt 1/2 t. pepper 1 cup olive oil 1/2 cup toasted pecans or almonds 1 large can of mandarin oranges, drained 1 bag baby spinach Mix all but last 3 ingredients in a bowl for dressing. In a separate bowl combine dressing, oranges and spinach, toss. To toast the nuts: put in a shallow pan at 350 for 13 minutes. Stir at 9 minutes. As soon as you remove from oven, put into another dish or pan so they'll stop cooking. | Sweet 3 Bean Salad From: Priscilla Daigle 1 can cut green beans 1 can wax beans 1 can red kidney beans 1 cup sugar or splenda 2 t. salt 1/2 t. pepper 1/3 cup salad oil 1/2 cup white vinegar 1 small bell pepper, chopped 1 small onion, chopped 1 stalk celery, chopped 1 can water chestnuts, sliced 1 can corn Drain bean. Mix toghet sugar, salt, oil, vinegar. Pour over drained beans. Add chopped vegetables. Refrigerate at least overnight. Serve well drained. Flavor improves after 3 to 4 days.
28: Half cup butter Half cup green onions, minced 1 cup bell pepper, minced 1 cup red or white onion, minced 1 Tablespoon garlic, minced 2 Tablespoons pimento, minced Half cup parsley, chopped 1 cup artichokes, diced 2 cups American white cheese (Queso-Fresco) 1 cup heavy cream Melt butter on medium heat. Add all seasonings and saute until done (about 5 minutes). Add artichokes, cheese and cream and simmer on low heat until well-blended, smooth and bubbly. Add salt, pepper and cayenne to taste. Serve with favorite crackers. | Old Capitol Inn Artichoke Dip From Carol Flemming
30: Grilled Pimineto Cheese Sandwiches From: Carol Fleming Stir together: 1 cup mayonnaise 1 (4 oz) jar diced piminetos, drained 1 tsp. Worcestershire sauce 1 tsp. finely grated onion Stir in: 2 (8 oz) blocks sharp cheddar cheese, shredded/grated Store in air-tight container in refrigerator. Spread 1/4 cup pimineto cheese mixture on one side of white bread. Top with another bread slice. Lightly spread both sides of bread with mayonnaise (or butter). Repeat with remaining pimiento cheese mixture for desired number of sandwiches. Cook in batches on hot griddle, in cast iron skillet or nonstick skillet over medium heat until golden browned and cheese melts. | Toasted Pecans From: Carol Fleming 4 cups pecans 4 tablespoons unsalted butter 4 teaspoons Worcestershire sauce 1 tablespoon Kosher salt 1/2 teaspoon cayenne pepper. Preheat oven to 325 F. In large skillet, melt butter over medium heat. Add pecans and remaining ingredients and toss to evenly coat. Spread in a single layer on a baking sheet and bake for 8-10 minutes until lightly toasted. Store in air-tight container. Serve as needed.
31: Coated Pretzels From: Carol Fleming Mix together: 8 oz. of Orville Redenbacher popcorn popping oil 1 pkg. dry ranch dressing mix (small) 1 tsp. garlic powder 1 tsp. dill weed 1 tsp. cayenne pepper Put one lb. bag of tiny pretzels in a large bowl, slowly adding mix to pretzels while stirring. Let set and stir off and on until mixture is absorbed (several hours). | Texas Torts From: Mary Leta Tigrett 2 eggs, beaten 2 Tbsp. flour teaspoon salt 1/3 c. milk 1 4oz. can chopped green chillies lb. Monterey jack cheese To eggs add flour, salt and milk. Add remaining ingredients and mix well. Pour into greased 8x12 pyrex dish. Bake 350 for 35 minutes. Cut into small squares and serve warm.
33: Cooking is like love. It should be entered into with abandon or not at all. ~Harriet van Horne | Mary Leta Tigrett | Stuffed Phyllo Cups | 1 C. Mayo 1 C. shredded Swiss cheese 1 can drained Rotel 3 oz. bag of bacon pieces or bits Mix all ingredients and fill frozen phyllo cups. Bake on cookie sheet for 10-15 minutes at 350. The mixture will fill 2-3 boxes of the frozen phyllo shells or cups.
34: Spinach Dip From: Mary Leta Tigrett 1 pkg. chopped spinach, thawed 1 small onion chopped fine (can use green oinions) 1 can water chestnuts , sliced and cut in smaller pieces 1 C. mayo 1 C. sour cream 1 pkg. Knorr Vegetable Soup Mix Combine and chill several hours before serving. Can serve in scooped out Hawaiin Bread round loaf using the scooped out bread , cut into pieces as the "dippers" | Buffalo Chicken Dip From: Mary Leta Tigrett 2 (10oz.) cans chunk chicken, drained (I use 3 boneless, skinned chicken breasts that I've boiled and then cut into bite sized pieces) 2 (8 oz. ) pkgs. cream cheese, softened 1 c. ranch dressig -3/4 c. buffalo sauce (ex: Franks Red Hot Sauce) 1 c. shredded cheddar cheese Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over top, cover and cook on low until hot and bubbly. Serve with celery sticks or chips.
35: David's Christmas Party Mix From: Mary Leta Tigrett 3-4 Tbsp. garlic salt 3-4 Tbsp. Worchestershire sause 6 sticks oleo or butter, melted Pour the above over the following mixed dry ingredients: 1 box cheerio's 1 box thin pretzels 1 box Wheat Chex 1 box Rice Chex 1 box Corn Chex salted peanuts pecans Stir well after pouring the butter mixture over the dry ingredients so the cereal is coated. Bake at 250 for 2 hours stirring every 15 minutes . I use the large aluminum throw away pans and this fills 3-4 pans. I cook 2 pans at a time alternating the pans on the oven shelves so as not to burn. I cover, tightly, the other 2 pans and bake the next night. | BLT's From: Mary Leta Tigrett 1 pint size jar of Hellman's Mayo 1 jar of Bac-O's Mix the 2 above ingredients and spread on Melba rounds (original flavor-2 boxes). After spreading the mayo/baco mixture on each cracker, top with a thin slice of a cherry tomatoe and serve soon as these get soggy if left too long before serving.
36: Mary Leta Tigrett | Sausage Rotel Dip | 4 cream cheese blocks, soften in microwave 2 cans Rotel 2 lbs. cooked hot sausage, crumbled and drained well Mix drained sausage with the very soft cream cheese and Rotel. Serve warm with chips.
37: Artichoke Stuffed Mushrooms From: Karen West 1 lbs large fresh mushrooms-(make sure and select several that can be hollow out) cup chopped onion 2 garlic cloves, chopped 1 tablespoons olive oil cup dry white wine cup soft breadcrumbs 1 (14 oz) can artichoke hearts, drained and chopped 2 green onion, chopped cup grated parmesan cheese to cup mayo Salt and pepper Rinse and pat dry mushrooms. Remove stems and chop. Reserve mushroom caps. (Take a spoon a carefully hollow out mushroom caps, combine pulp with the stems) NOT THE MUSHROOMS CAPS You should have several caps, however it depends on the size of the mushrooms. Heat the olive oil in a medium skillet, then add the mushroom stems , the remainder of the mushroom pulp (you might want to add about five more small mushrooms which are chopped) onion and garlic. Sauté for 5 minutes or until the onion is tender. Add wine, cook for 2 minutes longer or until liquid evaporates. Stir in breadcrumbs. Remove from heat and let cool. Combine mushroom mixture, drained artichoke hearts and the next five ingredients. (Just add enough mayo to hold the mixture together). Carefully, spoon into the mushroom caps, place on a lightly greased pan. Bake at 350 degrees for 12 to 15 minutes. Makes 20 small mushrooms or 8 larger mushrooms.
38: Black Bean Salsa From: Priscilla Daigle 1 can black beans, rinsed and drained 1 can shoe-peg corn, drained 1 can rotel, drained 1 can chopped green chilies 1 bunch green onions Cilantro to taste Jalopenos to taste Juice from one lemon Juice from one lime Black Pepper to taste 4 Tablespoons olive oil Mix and cool overnight. Serve with frito scoops. | Carrot and Cashew "Pate" From: Marielle Dirkx 2 medium carrots, chopped 1 cup cashews 2 tsp fresh ginger, chopped 5 tsp fresh lemon juice 2 tsp soy sauce 4 tsp extra virgin olive oil sea salt to taste 2 tsp chopped parsley or cilantro Directions: Blend all ingredients except the cilantro or parsley in a food processor until a smooth paste forms, scraping down the sides periodically. Add the ciliantro or parsley and pulse to mix it in. Serve with crackers. Super quick, yummy, and healthy.
39: BLT Appetizer From: Mary Ann Downard 8 oz. package cream cheese (room temperature) 1/2 cup mayonnaise Mix cream cheese and mayonnaise till smooth Add to cream cheese mixture: Generous cup of diced, seeded tomatoes (the more the merrier) 1 lb. crisply, fried bacon (I use a hickory smoked bacon) 1/4 cup finely diced onion Stuff endive leaves with mixture OR simply serve with a crisp cracker | Black-Eyed Pea and Artichoke Dip From: Susan Tutor 2 (14 oz) cans black-eyed peas drained and rinsed 2 (14 oz) cans artichoke hearts, drained and chopped 2 medium onions finely chopped 4 Tablespoons Parmesan cheese, grated 1 cup mayonnaise 1 cup sour cream 2 packets buttermilk ranch dressing mix 2 cups grated mozzarella, divided Preheat oven to 350 degrees. Mix all except 1 cup mozzarella, pour into 9" x 13" baking dish, and top with remaining mozzarella. Bake until heated through and bubbly. Serve with crackers or scoop-style corn chips.
40: Jalapeno Cornbread From: Becky Schuldt | Preheat oven to 400 degrees. 2Pkgs. Jiffy Cornbread Mix 3Beaten Eggs 2Cups Milk Cup Oil 2Teaspoons Sugar 18 Oz. Can Cream Style Corn (or you can use a 14.75 oz. Can) 1 Cup Grated Cheese 1Chopped Onion - Cup Chopped Jalapeno Peppers 1Small Jar Chopped Pimento, Drained Spray a 9 x 13 pan with Pam and bake in preheated oven for 35-40 minutes.
41: Seasoned Breadsticks From: Priscilla Daigle 8 Hotdog buns (each side cut into 3 pieces/ 6 per bun) 1/4 t. onion powder 1/4 t. garlic powder 1 t. dry ranch dressing mix 2 t. worcestershire sauce 1 t. soy sauce Splash of hot sauce 2 stick softened butter Add ingredients to softened butter. Place on cookie sheet and bake at 275 until crisp | Sesame Seed Breadsticks From: Priscilla Daigle 1 pkg. hotdog buns (each side cut into 3 pieces) 2 sticks butter 2 TBSP. sesame seeds 2 TBSP. poppy seeds Melt butter, stir in seeds. Refrigerate a few minutes so the butter will set some. Spread on all sides of the bun. Bake at 325 for 12 to 15 until crisp
42: Jannas Delish Godbey Beer Bread This is so easy and delicious! Not sure how far this goes back in the Godbey Clan, but Grandma Delores gave this to Great Aunt Peggy. Naturally I added this to my favorites! Enjoy! Much love to you Victoria. Janna Broxterman 3 Cups of self rising flour 3 Tbs of sugar 1 12 oz can of beer (any will suffice) Mix and place in loaf pan (greased) Bake @ 350 for 1 hour Makes 1 loaf. Take out of pan immediately. Brush loaf with butter when removed from pan. I think this is better than bread made from scratch!!!
44: Greek Chicken and Eggplant Casserole From: Marielle Dirkx 3 spray(s) Cooking spray, olive oil 2 medium Eggplant, raw, peeled and cut lengthwise into 1/4-inch-thick slices tsp Salt, table 1 pound(s) Chicken, breast, ground, raw 1 cup(s) Onion(s), uncooked, sliced 2 clove(s) Garlic, fresh, minced 2 Tbsp Parsley, fresh, chopped tsp Parsley, dried tsp Chives, dried tsp Tarragon, dried tsp Cinnamon, ground tsp Nutmeg, ground tsp Salt, table tsp Pepper, black, freshly ground 28 oz Canned diced tomatoes 2 Tbsp Tomato paste, canned with salt added 3/4 cup parmesan cheese (soy parmesan makes a good low-calorie substitute) Instructions 1. Preheat oven to 350F. Coat a 9 X 13-inch baking pan with cooking spray. 2. Place eggplant slices on paper towels and sprinkle with 3/4 teaspoon of salt; let stand 20 minutes to draw out moisture. 3. Meanwhile, coat a large nonstick skillet with cooking spray; set pan over medium-high heat. Add chicken; cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic; cook, stirring often, until onion is soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper; stir to coat. Cook until herbs and spices are fragrant. about 1 minute. 4. Add tomatoes and tomato paste; bring to a simmer. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes. Transfer mixture to a large bowl and set aside. 5. Off heat, coat surface of same skillet with cooking spray; set pan over medium-high heat. Wipe salt from eggplant slices with paper towel and add eggplant to hot skillet. Cook, until golden brown, about 2 minutes per side. 6. Arrange half of eggplant slices on bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan. Top eggplant with chicken mixture; top with 1/4 cup of grated topping. Top with remaining eggplant slices and remaining 1/2 cup of grated topping. 7. Bake until top is golden brown and filling is hot, about 45 minutes. Let stand 10 minutes, slice into 8 pieces and serve.
45: Ingredients: Salt and freshly ground black pepper, to taste 1 pound pasta, such as spaghetti or rigatoni 1/4 cup extra virgin olive oil (enough to coat bottom of pan) 1/4 pound pancetta (Italian bacon), chopped 1 teaspoon red pepper flakes 5 to 6 cloves garlic, chopped 1/2 cup dry white wine 2 large egg yolks Freshly grated Romano cheese Handful of finely chopped fresh flat-leaf parsley, for garnish Directions: 1. Put a large saucepot of water on to boil. Add a liberal amount of salt, and pasta. Cook to al dente, about 8 minutes. 2. Meanwhile, heat a large skillet over medium heat. Add olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all pan drippings. 3. In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta. 4. Drain pasta well and add directly to skillet with pancetta and oil. Pour egg mixture over pasta. Toss rapidly to coat pasta without cooking egg. Remove pan from heat and add big handful of cheese, lots of pepper, and a little salt. Continue to toss and turn pasta until soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated Romano. | Rustic Carbonara From: Marielle Dirkx
46: Ton's Bow-tie Pasta from: Ton Dirkx 1/2 cup extra virgin olive oil 2 cups diced white onion 4-5 garlic cloves, minced 1 lb. boneless, skinless chicken 1/2 inch wide strips 3 cups small broccoli florets 1 cup sun-dried tomatoes sliced thi 1/2 tsp. crushed red pepper flakes salt and pepper to taste 1/2 cup dry white wine (Chardonnay be good) 2 cups chicken broth 4 Tbsp butter 1 lb. bow tie pasta ('farfalle') cooked 'al dente' Grated Parmesan Cheese In a large skillet, heat the olive oil over medium heat. Saute the onion until softened, about 3-4 minutes, add the minced garlic and saute for 1 minute, stirring constantly. In the meantime, boil a LOT of water and add a palm-full of salt to water (pasta will absorb). Add pasta when water is at a rolling boil. Cook 'al dente'. Add the chicken strips to the skillet and saute until white and almost completely cooked. Add broccoli and saute until crisp-tender. Add sun-dried tomatoes, red pepper flakes, salt and pepper. Add chicken broth, wine and butter and cook 5-6 minutes, stirring occasionally until thickened slightly. Drain the pasta (don't rinse!) Toss the cooked pasta with the sauce mixture. | Oma's Bratwurst From: Mia Dirkx Look for bratwurst to be approx 6 inches long. If they are not 'spiced' she will add a bit of salt & pepper. Use a lot of butter in a fry-pan and brown the butter (meaning at least medium high). Add the wurst and brown it well on both sides. When brown, turn heat tom 'low' and put a little ketjap (soy-suace) on top. Than add just a little water lower the temperature. Not ON the sausages; it will take the color off. Put a lid on the pan and saute for 20-25 mins. She uses pork because it's 'softer.'
47: BBQ Quesadillas From: Carrie Kirk 4 flour tortillas 1 cup of shredded cheese 1 4ounce can diced green chiles, drained 1 18ounce tub refrigerated barbecue sauce with shredded chicken (2 cups) 1 cup bottled salsa 1/4 cup dairy sour cream 1/4 cup sliced green onions (2) 1) Coat one side of each tortilla with cooking spray. Place, coated sides down, on cutting board or waxed paper. Sprinkle 1/4 cup cheese over half of each tortilla. Top with green chiles and barbecue sauce with chicken. Fold tortillas in half, pressing gently. 2) Preheat oven to 350F. In a hot 10-inch skillet cook quesadillas, two at a time, over medium heat for 6 to 8 minutes or until golden brown, turning once. Place quesadillas on a baking sheet. Keep warm in preheated oven for up to 30 minutes. Repeat with remaining quesadillas. Cut each quesadilla into 3 wedges. Serve with salsa, sour cream, and green onion. Makes 4 servings. | Italian Meatballs From: Becky Schuldt 2lbs. Ground chuck pound ground pork 1cup Italian bread crumbs 4eggs 1cup milk 1cup fresh parsley, chopped cup grated Parmesan cheese 1tablespoon olive oil 2cloves garlic, minced Mix all ingredients. Shape into medium size balls. Place in a single layer in a shallow pan covered in foil. Cook at 350 degrees for 30 minutes. Remove grease. Place into large pot of sauce and simmer.
48: Chicken with Wine Sauce From Cady Bush 4 large boneless, skinless chicken breasts 6 oz. Swiss cheese slices 10 oz. can condensed cream of chicken soup c. white wine (more if desired - I recommend trying just this much the first time you make it) 1 c. herb or chicken-flavored dry stuffing mix, crushed 4 tbsp melted butter salt & pepper to taste Preheat oven to 350 degrees. Place chicken in shallow buttered casserole dish. Layer cheese on top of chicken. Mix soup, wine, salt and pepper; pour over cheese and chicken. Sprinkle stuffing mix over all and drizzle with melted butter. Bake for 1 hour, then check to see if chicken is cooked through (it may need 15 more minutes or so depending on how thick your chicken breasts are).
49: Dilly Beef From: Shelly Diehl (Grandma Delores Recipe) 2 pounds of beef stew meat, cut into 1” cubes 1/3 cup flour 2 teaspoons salt 1 teaspoon black pepper 2 Tablespoons (may substitute olive oil) 1 2/3 cup hot water 1 bay leaf teaspoon dill seed 4 Tablespoons paprika (Hungarian) 1 cup sour cream Roll meat into mixture of flour, salt and pepper. Brown meat in hot shortening/oil. Add next three ingredients, cover and cook slowly for 1 hours. Add paprika and continue to cook on low for five minutes. Take off heat and add sour cream. When heated through, serve over rice, noodles or mashed potatoes. Serves 8.
50: Chicken Spaghetti From: Allie Pool *You need a large casserole dish *Pre-heat oven to 350 -Cook one box of wheat spaghetti noodles first -Once the noodles are done put them in the casserole dish -cut cx up an entire cooked chicken breast (it's easiest if you can just get a pre-cooked rotisserie chicken) -add one small can of diced black olives **there are no measurements to these next ingredients...just add as much as you want: -chop green olives, sun dried tomatoes from a jar, and mushrooms, artichoke hearts -add some capers for flavor -add sour cream, cooking sherry or white wine an heavy cream -add shredded parmesan 3-cheese mix...put most of the container in it. -mix everything together -cook for 25 minutes and take it out then sprinkle parmesan on top and cook for 5 more minutes
51: Chicken Pot Pie From: Cindy Phillips Ready made pie crust (2 in package) 2 cups cubed cooked chicken 2 cups frozen mixed vegetables, thawed 2 Tbsp. chopped onion 1 (10.75 ounce) can condensed cream 1/2 cup milk of chicken soup Preheat oven to 400 degrees. Line bottom on pie pan with crust. In a skillet saute the chopped onion until slightly soft and set aside. Mix together the chicken, mixed vegetables, onion, soup and milk. Pour into pie crust, cover with top crust and crimp edges. Poke holes in top crust and bake for 40-50 minutes. | Pecan-Crusted Baked Fish From: Mary Ann Downard You can use Catfish, Tilapia, Ocean Perch etc. ) Easy, Easy, Easy. Rinse fish, pat dry with paper towel. Dredge fish in a mixture of melted butter and lemon (quantity depends on the amount of fish) but approximately juice of 1/2 large lemon + 1/2 stick butter) Coat fish in finely, diced pecans. Bake at 375' for about 20 minutes. Fish should be moist but flakely when fully cooked.
52: Oma's Schnitzel From: Mia Dirkx Begin with: thin veal and bread it (first flour, than through (beaten) egg mixture, than breadcrumbs and add salt/pepper). In a pan, brown a LOT of butter Once bowned, saute meat on both sides about 4-5 mins. Heat not too high. If meat is a bit 'thick' it may take a bit longer. Turn heat to low, and let cook a bit longer till done Saute some mushrooms in another pan and make a 'white saus' (like the one for cauliflower but NO nutmeg this time); just add some pepper. You can add mushrooms to saus or serve separate. | Oma's Hollandaise Sauce From: Mia DIrkx Milk, tablespoon butter, little salt & pinch of nutmeg. 'Bind' with flour. Boil the milk-mixture. Make a 'pap' (paste) en add cold water in the boiling milk. Stir very well en don't make it too thick. Great over cauliflower. | Steak Marinade From: Cindy Phillips Worcestershire sauce Soy sauce Herb-Italian dressing Lawry's seasoned salt garlic salt Splashon Worcestershire sauce. Pour on soy sauce. Sprinkle lightly with garlic salt. Cover with a light coating of Lawry's seasoned salt. Pour on Herb-Italian dressing (after shaking to get herbs out). Take fork and stab steak and work marinade into steak. Turn and do same to other side. The longer you marinade, the better - minimum 1/2 hour.
53: Sour meat with balsamic From: Erik and Anita Janssen 700 g lean beafsteak in cubes from 3x3 cm 1,5 dl balsamic-vinegar salt and fresh ground pepper 1 bay leaf 1 clove 1 juniper 1 sprig of thyme 4 spoons of butter, 4 chopped onions, 1 spoon of Apple syrup 3 slices of gingerbread in cubes 1 el mustard Kitchen needings A bowl, plastic foil, casserole, paper towel and simmerplate Preparation Put the meat in the bowl and toss it with the balsamic - vinegar, salt and pepper, bay leef, clove juniper and sprig of thyme. Cover the bowl with plastic foil and let it marinade for 1 day in the refrigerator. Heat the butter in the casserole and fry the onions slightly Brown. Scoop the onions from the pan. Take the meat out of the marinade and dry it with the aper towel. Strain the marinade and keep. Brown the meat in batches around brown. Then put the onions, the apple syrup, the cubes of giongerbread, mustard and the water from the marinade to it. Then water up until the meat is completely under. Leave it on a small fire in 2 hours stew. Use the simmerplate for this. Very good with typical dutch red cabbage and mashed potatoes.
54: Shepherd's Pie From: Rachel Blackledge 2 cans Pillsbury original crescent rolls 1 ham steak (not lunch meat...hehe) 1/4 cup chopped onions 1/2 cup chopped broccoli 6 oz shredded swiss cheese 2 TBSP dijon mustard 1 tsp lemon juice 1 can of coke Preheat oven to 375. Place ham steak in a skillet and pour coke over ham. Let marinate on low-med heat for about 10 minutes. Meanwhile, chop up onion pretty finely, along with broccoli. Smaller pieces work better! Put onion and broccoli in a large bowl, along with cheese, mustard, and lemon juice. Cut up ham into small pieces and add to mixture in bowl. mix everything together well. Open up crescent rolls and grease a pizza stone. Unroll the crescent roll into the individual triangles, and place them onto the pizza stone with the pointy ends out- forming a star. Dump broccoli and cheese mixture onto the crescent rolls and fold the pointy ends up and over the mixture, to enclose it. I know this sounds really complicated, and it is when you try to write it. Just call me when you want to make it and you get to this point..I promise it is one of my all time favorite meals. So worth calling me for. Bake for 20 minutes or until brown :)
55: Grilled Rosemary-Salmon Skewers From: Lyndsey Thigpen Ingredients: 2 teaspoon rosemary, fresh 2 teaspoon extra-virgin olive oil 2 clove(s) garlic 1 teaspoon lemon zest 1 teaspoon lemon juice 1/2 teaspoon salt, Kosher 1/4 teaspoon pepper, black ground 1 pound fish, salmon fillet 1 pint cherry tomato Preparation: 1. Preheat grill to medium-high 2. Combine rosemary, oil, garlic, lemon zest, lemon juice,salt and pepper in a medium bowl. Add salmon; toss to coat. Alternating the salmon and tomatoes, divide among eight 12-inch skewers. 3. Oil the grill rack. Grill the skewers, carefully turning once until the salmon is cooked through, 4 to 6 minutes total. Serve immediately.
56: MEXICAN POTATO CASSEROLE From: Lisa Dirkx 1 t olive oil 1/2 lb lean ground beef 2 green peppers chopped 4 green onions chopped 2 tomatoes chopped Seasonings. Add more than called for. Yankee recipe. 1 T plus chili or taco seasoning 1 T cumin 1 T garlic powder 1/2 t black pepper 1/4 t salt 2 large baking potatoes or 4-6 regular size 1 C shredded cheddar or mexican cheese Sour cream & salsa to garnish after cooked 1. Preheat 350. Spray 13X9 pan with nonstick cooking spray 2. Heat oil in large skillet. Add beef, pepper & onions. Cook and stir. 3. Add tomatoes and seasonings. Stir and cook 5 minutes. 4. Arrange alternate layers of potatoes and beef mixture in dish. Cover with foil and bake 40 minutes, uncover sprinkle with cheese. Bake 10 minutes. 5. Serve with sour cream & salsa.
57: Impossible Ham 'n Swiss Pie From: Kerrie Achenbach 2 cups cut up fully cooked smoked ham or sausage 1 cup shredded swiss cheese 1/3 cup chopped green onion 4 eggs 2 cups milk 1 cup bisquick baking mix 1/4 t. salt 1/8 t. pepper Heat oven to 400. Grease pie plate. Sprinkle ham/sausage, cheese and onions in plate. Beat remaining ingredients until smooth. Pour into plate. Bake until golden brown and knife inserted in center comes out clean. About 35 to 40 minutes.
58: Super Quick Salmon Stir Fry From: Anna Claire Lilly Ziegler Sea salt 1cup wild rice 3/4 pound salmon fillet (skinless and boneless) a handful of almonds 1 clove of garlic, a thumb sized piece of fresh root Ginger 1 fresh chile a small bunch of fresh cilantro peanut or vegetable oil 1 tbsp mild curry paste snow peas, bean sprouts 1 lime, half a 14 oz can of coconut milk Bring a pot of salted water to a boil, add the rice and cook according to package instructions. Chop salmon into 1 inch bits. Crush almonds. Peel and chop garlic and Ginger. Chop the chile. Chop cilantro stalks (remove leaves) Put wok on high heat and add two lugs of oil. Add garlic, ginger, chile and cilantro stalks. Stir for 30 seconds then add curry paste, stir for another 30 seconds. Add salmon and cook for a minute then add snow peas and coconut milk and cook for another minute. Drain rice and divide btw bowls, add salmon then sprinkle bean sprouts and almonds, squeeze lime over the top of each.
61: Lasagne From: Eveline De Ruiter I got this recipe from a chef in a restaurant in Rome, couldn’t be more Italian. Ingredients: For gravy: Olive oil 1 onion, finely chopped 1 carrot,finely chopped 1 stalk celery ,finely chopped Half a pound hamburger Half a glass of red wine 1 can of good quality plain tomato sauce 2 bay leaves Salt and pepper (if wanted) For bechamel sauce: 50 grams butter 50 grams flour liter milk Fresh lasagne sheets Grated Parmesan cheese Large mozzarella cheese, cut into small pieces | Preparation: Heat a large frying pan over a medium heat and add quite a bit of olive oil. When the oil’s hot, add onion, carrot and sellery. Let it simmer fora bout five minutes and then add hamburger. When brown, add other ingredients. Let gravy simmer for 2 hours on low heat. (don’t forget to stir) To make the bechamel sauce, melt butter in saucepan. When melted add flour and keep stirring. Let the roux cook for two minutes on low heat. Add milk little by little. Stir well so there are no lumps. Now start building up the lasagne: 1.Layer of gravy 2.Layer of bechamel 3.Layer of mozzarella cheese 4.Layer of Parmesan cheese 5.Lasagne sheet Do this four times, top with: gravy, bechamel and mozzarella Cook in oven for 30 minutes on 350 degrees
62: Pork Tenderloin with Mustard Sauce From: Priscilla Daigle 1/4 cup soy sauce 1/4 cup bourbon 2 Tbsp. brown sugar 2 (1 to 1 1/2 pound) pork tenderloins Mustard sauce Combine the first three ingredients in an 11x7 baking dish, add tenderloins. Cover and refrigerate at least 2 hours turning occasionally. Remove tenderloins from marinade. Place on rack in a shallow roasting pan. Bake at 325 for 45 minutes or until meat thermometer inserted into the thickest portion registers 160 degrees. Serve with mustard sauce | Mustard Sauce From: Priscilla Daigle 2/3 cup sour cream 2/3 cup mayonaise 2 Tbsp. dry mustard 3 to 4 green onions, chopped finely Combine all ingredients, cover, and chill. Usually takes double the recipe.
63: Crawfish Fettuccine From: Priscilla Daigle 1 pkg. Picsweet seasoning blend (onion, celery, bell pepper) 1 stick butter 1 can cream of mushroom soup 1 can cream of shrimp soup 10 ounces Velveeta cheese 2 pounds frozen crawfish tails (usually ends up being 4 pkgs. of the frozen tails) 12 oz package of frozen egg noodles, cooked Tony Cachere's seasoning Saute season blend in butter. Add soups and cheese and stir until both blended. (Cut Velveeta into small pieces) on low temp. Add crawfish and cooked noodles. Sprinkle Tony Cachere's to taste. Pour into two 9x12 casseraole dishes. Bake at 350 for 20 minutes. Delicious, easy, and feeds a lot. | Deviled Chicken From: Priscilla Daigle 1 cup cooked and diced chicken 1/4 cup slivered almonds 1 small onion, chopped 1/2 cup mayonnaise 2 or 3 hardboiled eggs 1 cup cooked rice 1 can cream of mushroom soup salt to taste 1 t. lemon juice 3/4 cup diced celery crushed potato chips paprika Mix and place ingredients in buttered casserole or pan with crushed potato chips over the top. Add paprika for color. Bake at 375 for 30 to 45 minutes.
64: Side Dishes | Love is patient and kind; love does not envy or boast; it is not arrogant or rude. It does not insist on its own way; it is not irritable or resentful; it does not rejoice at wrongdoing, but rejoices with the truth. Love bears all things, believes all things, hopes all things, endures all things. 1 Corinthians 13: 4-7
65: Fabulous Broccoli Puree From: Marielle Dirkx 1 bag frozen broccoli 2 Tbsp heavy cream 2 Tbsp. Butter 3 cloves garlic Salt and pepper to taste. Cook broccoli according to instructions on bag. Put cooked broccoli in your food processor. Blend until it is a uniform consistency. Combine with all other ingredients and heat over the stove. I invented this myself based on a French recipe for spinach.
66: Squash Casserole From: Mary Leta Tigrett 2 c. squash 1 med onion c. mayl 1 t. sugar c. oleo package Ritz crackers for top c. cheese c. bell peppers (this is optional I don't add them) 1 egg beaten Boil squash & onion together. Drain and mash. Mix with remaining ingredients except oleo and crackers. Pour into lightly greased casserole dish and top with crushed crackers. Pour melted oleo on top of crackers and bake at 350 for 30-45 minutes.
67: Bourbon Sweet Potato Casserole Topping 1 cup Chopped Pecans 1 cup Brown sugar 1 cup Flour (self rising) 1 stick Margarine (room temperature) Boil potatoes, peel and mash Add all other ingredients Pour into greased casserole dish Sit aside and Prepare Topping Cream sugar and margarine, add flour and mix well Add pecans This will create a mixture somewhat like pie pastry. Spread this over Sweet Potato Casserole prior to cooking Spread Topping over casserole back @ 350 for 30 to 40 minutes
68: Thanksgiving Cornbread Dressing From: Mary Leta Tigrett Make cornbread with: 1 c. meal 1 c. flour 2 eggs oil milk After cornbread is cooked in oven (follow directions on cornmeal bag for baking cornbread), cool and crumble. Then, add the following: 1 c. celery, finely chopped 1 onion, finely chopped 6 eggs, beaten 3-4 cans chicken broth (enough chicken broth to make mixture very soupy) salt and pepper to taste Mix well and pour into greased 13 x 9 pan. Bake at 400 for 1 hour or until light golden brown and "set".
69: Roasted Red Potato Bites From: Karen West 12 small red potatoes (1 to 2 lbs) 1 Tablespoon olive oil cup mayo 1 cup (4 oz) shredded Cheddar cheese lb bacon-cooked and chopped cup minced green onion 2 tablespoons chopped or 2 teaspoons dried Basil Clean then rub potatoes with olive oil then place on an ungreased baking sheet. Bake 400 degrees for 45 minutes or until tender. Let cool. Cut each potato in half crosswise; cut a then slice from the bottom of each half forming a base. Carefully, scoop out pulp leaving a least a inch thick shell; reserve pulp. Stir together reserved potato pulp. cup mayo, 1 cup cheese and the next 3 ingredients in a large bowl. Spoon the mixture into the potato shell. Place on a baking sheet. Broil potato bites 5 inches from the heat 3 to 5 minutes or until lightly browned. Serve warm. Note: Filled, unbroiled potatoes may be covered and chilled up to 2 days. Let stand at room temp 15 minutes; broil as directed
70: Broccoli Casserole From: Cady Bush (Grandma Delores' Recipe) | Two 10 oz. boxes frozen broccoli cuts 8 oz. sour cream 1 can cream of mushroom soup 1 c. celery, sliced and parboiled 1 small jar of pimientos c. milk (or so, for consistency) salt & pepper grated cheddar cheese Combine all except cheese and pour into 2-qt. casserole dish. Cover with cheese and bake at 350 degrees for 40 minutes.
71: Baked Beans From: Cindy Phillips | 4 cans pork & beans 1 cup tomato ketchup 1 chopped onion 1 Tbs. mustard 1 chopped bell pepper 1/2 cup dark Karo syrup 1 cup barbecue sauce 1 lb. ground chuck salt to taste Brown ground chuck, onion, and bell pepper in skillet and drain. Mix all ingredients and bake in oven 45 minutes, about 350 or 375 degrees.
72: Balsamic Roasted Vegetables From: Grace Grantier 1/2 cup balsamic vinegar 3/4 cup olive oil 1/4 cup mixed chopped fresh herbs or 1 heaping tbs dried herbs 2 sweet potatoes, peeled and cut into 2 inch pieces 1 butternut squash, peeled, seeded, and cut into 2 inch pieces 1 red onion, cut into 2 inch pieces 1 pint cherry tomatoes 2 red bell peppers cored seeded and cut into 2 inch pieces 1 head broccoli, stem removed, cut into florets 1 lb green beans trimmed salt and pepper to taste 1. preheat oven 400 degrees 2. whisk vinegar, olive oil, and herbs together in large bowl. add sweet potatoes, squash, and onion and toss until well coated 3. transfer the veggies with a slotted spoon to a baking dish (like a jelly roll pan) and spread in an even layer. roast in the oven for 40-45 min, until potatoes are tender and slightly brown and vinegar mixture is more like a glaze. stir several times during cooking 4. meanwhile, toss tomatoes, red bell peps, broccoli, and green beans with the rest of the vinegar mixture. transfer to baking dish (i usually just add them unto the dish with my other veggies if its big enough) spead in even layer, roast 25-30 min- until the skin on the tomatoes starts to shrivel. 5. toss all the veggies together in a bowl with any remaining cooking liquid until well mixed. garnish with herbs if you like, season with salt and pepper, serve immediately at room temperature. serves 8-10. SO YUMMY! variations: cauliflower or brussels sprouts can be used instead of broccoli, substitute any kind of potato for the sweet potatoes, and try sweet italian peppers or banana peppers instead of the bell pepper. acorn squash or pumpkin can be used in place of the butternut squash. carrots, garlic, and onions are a delicious addition any time of year.
73: Potato Casserole From: Susan Tutor 1 pkg frozen hash brown potatoes (shredded variety) – 32 oz- thawed 1 stick margarine - melted 1 can cream of chicken soup 8 oz container sour cream 12 pkg shredded cheddar cheese 1 tsp salt Pepper to taste Green onions – stems and white part chopped Topping – 1 stick melted butter and 1 cups crushed corn flakes Put thawed potatoes in a 9 x 13 dish. Mix butter, soup, sour cream, cheese, onions and salt together; pour over potatoes and mix slightly. Top with corn flakes and drizzle melted butter over the top. Bake at 350 for about 45 minutes until slightly brown and bubbly.
75: Cowboy Cookies From: Carol Flemming | 1 c. shortening or butter 1 c. brown sugar 1 c. white sugar 2 eggs 1 tsp. vanilla 2 c. flour, plain 1 tsp. baking soda 1/2 tsp. salt 1/2 tsp. baking powder 1 (6 oz) pkg. chocolate chips 2 c. oatmeal 1 c. coconut Cream shortening, sugar, eggs and vanilla. Add dry ingredients and mix well. Stir in oatmeal, coconut, and chocolate chips. Use heaping tablespoon to spoon ingredients on baking sheet. Bake 350 degrees for 12 minutes. Makes 3-4 dozen.
76: Lemon Pie From: Mary Leta Tigrett Lemon Pie 1 can Eagle Brand c. lemon juice 1 t. lemon extract 2 egg yolks Mix well and pour into vanilla wafer pie shell
77: Name | Classic Buttercream Frosting From: Marielle Dirkx | * 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream * 3-4 cups confectioners (powdered) sugar, SIFTED * 1/2 teaspoon table salt * 1 tablespoon vanilla extract * up to 4 tablespoons milk or heavy cream 1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time. You can add any type of flavoring to this recipe to make great icing. (1/2 cup of peanut butter, mint extract, lime juice, coffee, etc.) Just level out the excess moisture with powdered sugar.
78: Billy Goat Cookies (David's Favorite) From: Mary Leta Tigrett 1 C. butter 1 c. sugar 3 egg yolks 1 t. vanilla 2 c. flour 1 t. soda t. salt 1 t. ground cinnamon t. ground cloves 2 Tbsp. milk 1 lb. chopped pecans 1lb. chopped dates Cream butter and sugar. Add egg yolks, vanilla, and beat at medium speed for 3 minutes. Sift together flour, soda, salt, and spices. Add dry ingredients to egg mixture with milk. Blend well by hand. Add nuts and dates. Drop by teaspoonful on greased cookie sheet. Bake in slow oven 300 for 20-25 minutes.
79: Cherry Cool Whip From: Kerrie Achenbach Add together: 1 container coop whip 1 can sweetened condensed milk 1 can crushed pineapple, drained 1 can cherry pie filling Best if done the day before | Chocolate Pie From: Mary Leta Tigrett Heat in sauce pan: 2c. milk 3 egg yolks dash of salt Mix in bowl: 1 c. sugar 3 t. cocoa 3 t. flour Sift into liquid & stir constantly until thick Add: stick butter t. vanilla Pour into baked pie shell. Top with meringue of your choice.
80: Chocolate Pie From: Priscilla Daigle 1 cup sugar 3 Tbsp. cocoa 4 Tbsp. flour 3 egg yolks 2 cups milk 1 t. vanilla 1 Tbsp. butter Mix sugar, cocoa, flour. Add 3 egg yolks beaten with a small amount of milk. Add remaining milk. Stir constantly, briskly over medium heat until thick. Add vanilla and butter. Pour in a browned crust. Add meringue and brown. | Melting Moments From: Mary Leta Tigrett 1 box yellow cake mix 1 box french vanilla pudding 4 eggs cup oil 1 cup water Mix above together. Then fold in German chocolate bar ( grated) and 6 oz. of chocolate chips Bake at 325 for 60 to 70 minutes in greased bundt pan Drizzle melted chocolate over top after cooled
81: Melting Moments From: Mary Leta Tigrett 1 c. butter 3 Tbsp. powdered sugar 2 c. self-rising flour 1 t. vanilla Shape into balls. Flatten with fork. Bake 350 10-15 minutes. Frosting 2 c. powdered sugar 1 Tbsp. soft butter 1 t. vanilla Rine from small orange (I use the kind in a jar found in the spice section of the store) Add cream or milk, small amount at a time, just enough to moisten- spread on cooled cookies | Toffee Crackers From: Priscilla Daigle 1 stick margarine 2 stick butter 1/2 cup sugar Keebler graham crackers 3 cups slivered almonds Line a jellyroll pan with graham crackers. Cook the margarine, butter and sugar until it starts to boil and then cook an additional 2 minutes. Pour syrup over crackers and sprinkle slivered almonds on top. Bake at 350 for 10 minutes. Crackers will be really moist. Remove them from the pan with a spatula and put them on the counter to cool. Break into pieces
82: Grandmama Tigrett's Sugar Cookies From: Mary Leta Tigrett 1c. shortening 1 c. sugar 2 eggs 2 c. flour Cream sugar & shortening, add eggs. Mix flour with cream mixture Roll into walnut size balls and press with fork Bake 350 for 10 to 15 minutes | Lemon Pie From: Cindy Phillips 1 Ready-made graham crakcer crust Concentrated lemonaide 6 oz., thaw out Eagle Brand milk Cool Whip Vanilla wafers, crushed Mix with whisk lemonaide, Eagle Brand milk and Cool Whip. Spread in ready made crust and sprinkle vanilla wafer crumbs on top. Best to chill overnight.
83: Caramel Apple Pie From: Karen West One unbaked piecrust Filling: cup sugar 3 tablespoons flour 1 teaspoon cinnamon 1/8 teaspoon salt 6 cups apples peeled and sliced very thin (Use Honey crisp, or Johathan, or Jonagold) Stir sugar, flour, cinnamon, and salt. Be very careful and gently combine the sugar mixture with the apples. Try not to break the apple slices. Crumb mixture: 1 cup packed brown sugar cup flour cup quick oats cup butter Mix together, however cut in the butter. Place apple mixture in the piecrust. Pour crumb mixture over the apples. Cover the edges of the piecrust with foil to avoid over browning. Bake 375 degrees for 30 minutes then remove foil then bake an additional 25 to 30 minutes. Topping: 1 cup pecans cup caramel sauce (purchased at grocery store, can use any brand) Cover baked pie with pecans and drizzle caramel sauce over the pie.
84: Chess squares From: Kimberly Shoff 1 box yellow cake mix 1 stick butter 1 egg Mike together and pat in a 9x13 pan 8 oz. cream cheese 3 eggs 1 box powdered sugar Pour mixture over crust. Bake at 350 degrees for 35 minutes
85: Ice Cream Cake From: Susan Tutor Box of ice-cream a little malted medium cool-whip pkg. of Oreo cookies crumbled up Mix together and freeze
86: Red Velvet Cupcakes From: Kayte Baggett 2 1/2 c. All purpose flour 1 1/2 c. Sugar 1 t. Baking soda 1 t. Salt 1t. Cocoa powder 11/2 c. Veg oil 1 c. Buttermilk 2 eggs 2 tb. Red food color 1 t. White vinegar 1 t. Vanilla 350 for 20 mins. Mix wet and sift dry. Combine! Cream cheese frosting 8 oz cream cheese 1 stick butter 1 t. Vanilla 2 c. Confectioners sugar Melt cream cheese and butter. Beat vanilla into mixture. Then slowly add Conf sugar. | Ice Cream Cake Dessert From: Susan Tutor 1 box ice cream sandwiches – chocolate ones 1 lg. container Cool Whip (12 oz) 1 Butterfinger or Heath bar or package of brickle bits cup amaretto Slivered or sliced almonds - toasted Layer bottom of dish ( 9X13) with ice cream sandwiches; poke holes in sandwiches. Pour cup amaretto over sandwiches. Sprinkle half package of brickle bits over this. Mix cup amaretto with 12 oz cook whip; spread over sandwiches and top with remaining half of brickel bits. Top with slivered or sliced almonds. Freeze until time to serve.
87: Chocolate Chess Pie From: Sharon Blackledge 1 1/2 cups sugar 3 1/2 T cocoa 1/2 stick butter 2 eggs beaten 5 oz. evaporated milk 1 t. vanilla Mix ingredients. Pour in an unbaked pie shell. Bake at 350 for 40-45 minutes. Serve with whip cream
88: Chocolate Chocolate Chip Sour Cream Pound Cake From: Emily Hutto 2 3/4 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons unsweetened cocoa powder 1 cup sour cream 2 teaspoons vanilla extract 1 cup unsalted butter 2 1/2 cups white sugar, divided 6 eggs, separated 1/4 teaspoon cream of tartar 1/2 cup semisweet chocolate chips Before you begin, bring all of the cold ingredients to room temperature: set out the sour cream, butter, and the eggs (separate the eggs while they are still cold) for about half an hour before making the cake batter. Preheat an oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10-inch tube pan. Sift together the flour, baking soda, salt, and cocoa powder. Combine the sour cream and vanilla extract in a separate bowl. Beat the butter with an electric mixer in a large bowl until creamy, about 30 seconds. Gradually add 2 cups of sugar and beat on high speed until light and fluffy. Add the room-temperature egg yolks one at a time. Pour in one third of the flour mixture and mix on low speed until combined. Blend in half of the sour cream mixture. Continue adding the flour mixture alternately with the sour cream, mixing until just incorporated. Fold in the chocolate chips. Beat the egg whites and cream of tartar in a clean mixing bowl with clean beaters until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until medium-stiff peaks are formed (lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.) Use a whisk or rubber spatula to fold 1/3 of the meringue mixture into the cake batter to lighten it. Fold the remaining egg white mixture into the batter until combined. Pour the batter into the prepared pan and spread it evenly. Bake the cake for about 1 hour and 15 minutes, or until the cake springs back when you touch it lightly and a toothpick inserted in the cake comes out clean. Let the cake cool in the pan for ten minutes before putting it upside down to serve!!
89: “Friendship is unnecessary, like philosophy, like art It has no survival value; rather it is one of those things that give value to survival.” C.S. Lewis
90: Stroopwafelpie From: Jeanine Smeets Ingredients pie crust: - 225 gram flour - 150 gram dairy butter - 120 gram sugar - a bit salt Ingredients stuffing: - 200 ml whipped cream - 150 ml milk - 3 eggs - 40 gram butter - 130 gram sugar - 2 table spoons powdered sugar - vanilla flavour/ real vanilla - 25 gram flour - 8 stroopwafels Extra information: - preparation time: 30-60 minutes - you need a bake pan 25 - 30 cm. - the butter must be at room temperature - ingredients are for 12 persons
91: How to start:- Slowly heat 100 milliliter milk and add 100 gram sugar. Stir until the sugar is melted. Than let the mixture cool down. - Chop the stroopwafels in the foodprocessor into little pieces (it’s ok if there are a few larger pieces in it). Put the crumbs aside. How to make the pie crust: Mix all the ingredients of the crust together and let the dough “rest” for half an hour. Meanwhile you can make the stuffing. How to make the stuffing: Mix the whipped cream, 1 egg, the fixed milk, 1 spoon vanilla flavour and the other 50 ml. milk in the food processor. Than add the butter, flour, sugar, powdered sugar and stroopwafelcrumbs and mix for just a short time. The mixture must be a little pulpy. If it’s too wet, add a little flour. Then stir only the white of the other 2 eggs until it’s stiff. Than stir it through the mixture whit a spoon until it’s melted. Finally: Heat the oven at 170 degrees CELCIUS Divide the dough in the bottom of the bake pan. Pour the mixture on the pie crust and leave it in the oven for 40 minutes untill the top is nice dark brown. Take the pie out of the oven and let it cool down for at least one hour.
92: Almond Cake with Almond Buttercream Icing From: Lyndsey Thigpen 1/2 cup butter, softened 1/2 package cream cheese, softened 2 cups sugar 4 large eggs 2 teaspoons almond extract 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 (8oz) container sour cream ***1/2 cup oil (I add this to prevent the cake from being dry) 1. Preheat oven to 350 degrees. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla. 2. Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. By hand, stir in oil. Spoon batter by rounded tabelspoonfuls into lightly greased muffin pans or cake pans. 3. Bake at 350 degrees until a wooden pick inserted in centers comes out clean. cool in pans on wire racks for 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Pipe or spread almond buttercream icing onto cupcakes or cake.
93: Almond Buttercream Icing 2 Sticks Salted Butter, softened 6 Cups Powdered sugar, sifted 4 1/2 tablespoons Whole Milk Almond extract to taste (usually 1-2 tablespoons) With mixer, cream butter and slowly add powdered sugar alternating it with whole milk. Mix in almond extract. Add milk or powdered sugar until desired consistency is reached.