S: Family Favorite Recipes
FC: `` | Family Favorite Recipes | Compiled for Jacqui and Steve as they start their life together October 29, 2011
1: Appetizers Fruit Salsa & Chips Corn & Pepper Salsa Deviled Eggs Salsa Skyline Chili Dip Veggie Squares Soup Baked Potato Soup Hamburger Soup Salad Best Ever Broccoli Salad Lisa's Famous Salad Oriental Slaw Watergate Salad Sides Baked Corn Broccoli Casserole Celery Crunch Fried Corn Grandma Strassell's Hot Bacon Slaw Hash Brown Casserole Jenny's Pasta Salad Lee Ann's Pasta Salad Chopped Pickle Slices Macaroni Salad Lori's Easy Macaroni & Cheese Mom's Sweet Potatoes Party Rice & Noodles Main Dish - Beef Dad's Baby Back Ribs Chip Beef on Toast Cincinnati-Style Chili Jessie's Johnny Marzetti Nannie's Chili Beef Enchilada Casserole Taco Pizza Tracy's Favorite | Main Dish - Chicken Chicken in Foil Chicken Tetrazzini Cornish Game Hens Hot Chicken Salad Oven Baked Chicken Sour Cream Chicken Enchiladas Main Dish - Pork Mushroom Pork Tenderloin Pork Chops & Scalloped Potatoes Pork Lo Mein Party Sandwich for a Crowd Breakfast Danish Puff Overnight French Toast Pancakes Sausage & Egg Casserole Breads Best Ever Banana Bread Nannie's Dinner Biscuits Braided Herb Bread Desserts Apple Harvest Cake Butter Riches Caramel Puffcorn Church Window Candy Christmas Wreath Cookies Cookie Brittle Gooey Butter Cake Grandma Strassel's Hot Milk Sponge Cake Holiday Mice Lemon Cheese Bars Meltaways Peanut Blossoms Sand/Dirt Cups Snickerdoodles Strawberry Rhubarb Dessert Thumb Print Cookies
2: 2 kiwis, peeled and diced 2 Golden Delicious apples - peeled, cored and diced 8 ounces raspberries 1 pound strawberries 2 tablespoons white sugar 1 tablespoon brown sugar 3 tablespoons fruit preserves, any flavor 10 (10 inch) flour tortillas butter flavored cooking spray 2 tablespoons cinnamon sugar In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350 degrees F (175 degrees C). Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. | Fruit Salsa and Cinnamon Chips
3: Corn & Pepper Salsa | From Aunt Donna's Recipe Box | 4 large ears corn (or frozen) 1 med onion, chopped 2 limes, juiced 1 red pepper, chopped 4 Serrano or jalapeños, seeded & chopped 1 clove garlic, chopped 2 Tbsp cilantro, chopped 4 mint leaves 1-3 Tbsp red wine vinegar 2-6 drops hot sauce 1 Tbsp olive oil Salt/Pepper Boil corn 3 minutes. Cool. Remove from cob. Place in bowl with rest of ingredients. Serve with chips
4: Aunt Donna | Deviled Eggs | 8 hard boiled eggs 1/2 tsp prepared mustard 1 T mayonnaise salt/pepper to taste Paprika Cool eggs. Peel and cut in half lengthwise. Remove yolks and combine with mustard, salad dressing and salt and pepper. Mix together until smooth. Refill each egg half with the yolk mixture and sprinkle with paprika. | Donna Burgess Butler
5: Salsa | 8 tomatoes 2 yellow onions 1 bundle green onions 1 bundle cilantro 4 jalapeno (or Serrano) peppers 2 lemons (or limes) 1/2 tsp garlic powder salt to taste Pick leaves off cilantro and chop. Chop tomatoes & onions. Finely chop peppers. Seeds add the heat. Add or remove seeds for desired heat. Mix in garlic powder and salt (should be slightly salty). Squeeze lemon juice into mixture and mix well.
6: Skyline Chili Dip Jason's 1996 4-H Food Show Entry | 1 12 oz. pkg softened cream cheese 1 13 oz. frozen Skyline Chili thawed OR one 15 oz. can of Skyline Chili 1/4 cup diced onions (optional) 1 12 oz. bag of Skyline shredded mild cheddar cheese Spread softened cream cheese evenly on bottom of 9 x 13 microwaveable casserole dish. Heat chili according to package directions. Pour over cream cheese. Sprinkle diced onions (optional) on top of chili. Cover with Skyline shredded mild cheddar cheese. Conventional oven: heat at 350 degrees for 10-15 minutes or until cheese is completely melted. Microwave oven: heat on high for 2 minutes or until cheese is completely melted. Let stand 5-10 minutes before serving. Serve with nacho or corn chips. | Jason Burgess
7: Veggie Squares 2 pkgs Crescent Rolls 8 oz cream cheese, softened 8 oz sour cream 1 pkg original Hidden Valley Ranch (dry mix) Veggies: cucumber (finely chopped) tomato (finely chopped) green pepper (finely chopped) others to taste grated carrots colby cheese, shredded Place crescent rolls in 11x17 pan and seal edges to form crust. Bake at 350 until golden (see directions). Cool. Mix cream cheese, sour cream and Hidden Valley Ranch mix. Spread over crust. Cut into squares. Top with veggies & cheese.
8: Baked Potato Soup | 4 tsp butter 1/2 C chopped celery 2 C diced onion 1/4 C all purpose flour 4 C chicken stock 1 1/4 C potato buds 2 C cream or milk 1/2 tsp pepper 3/4 tsp salt 1/2 tsp basil 2 baked potatoes, diced Saute celery and onion in butter for approx 10 minutes but do not brown. Add flour and cook for 4 to 5 minutes, again do not brown. In separate bowl, whisk potato buds and stock until smooth. When smooth, whisk into pan. Cook 20 minutes, stirring once. Whisk in cream, salt, pepper and basil. Cook 10 minutes (do not boil). Add potatoes, cook 5 minutes and serve.
9: Chili Soup | 1 pound hamburger 1 tsp minced onion 1 tsp minced garlic 1 Tbsp chili powder 1 Tbsp sugar 2 cans tomato soup 5 cans water 1/2 pound spaghetti salt/pepper to taste Chili Beans (optional) Brown hamburger; drain. Add spices and sugar, adjusting amounts to taste. Add tomato soup and water, stirring until smooth. Bring to a boil and add spaghetti. Cook until al dente. Add salt and pepper and chili beans if desired. Serve.
10: Best Ever Broccoli Salad Jason's entry into the 1995 District 4-H Food Show 1 large head broccoli, cut into bite size pieces 1 medium red onion, chopped 2 C seedless red grapes 6 oz sunflower seeds 1 pound bacon, crisp-fried, crumbled 1 C mayonnaise 1/2 C sugar 2 Tbsp red wine vinegar Mix mayonnaise, sugar and red wine vinegar in small bowl. Place in refrigerator. Combine broccoli, onion, grapes, sunflower seeds and bacon in salad bowl. Just before serving, pour dressing over salad. Mix well | Salad
11: Aunt Lisa | Lisa's Famous Salad | 2 bags of romaine lettuce 1 red onion, sliced Cherry tomatoes, halved Feta Cheese 1 bottle Garlic Expressions Salad Dressing Combine 1st 4 ingredients. Just before serving, toss with dressing | Lisa Hahn Salzman
12: Oriental Slaw 3 bags Angel Hair Cabbage 5 green onions 1/2 cup margarine 1/2 cup slivered almonds 3/4 cup sunflower seeds 3/4 C oil 3/4 C sugar 2 T soy sauce 1/2 C cider vinegar 3 pkgs ramen noodles. broken Mix together the cabbage and green onions. Refrigerate overnight. Saute almonds in margarine until slightly browned, add sunflower seeds toward end of cooking (burn easily). Add ramen noodles (discard flavor packet). Set aside. Heat oil, sugar, soy sauce and cider vinegar until sugar dissolves. Cool to room temperature. 10-15 minutes before serving, combine almonds and cabbage mixtures. Add dressing, shaken well. Mix thoroughly | Lee Ann Salzman Buskirk
13: Watergate Salad | Uncle Jeff's favorite! 1/2 C miniature marshmallows 1 pkg Pistachio Instant Pudding 1 large Cool Whip 1 large can of crushed pineapple - do not drain 1 can mandarin oranges - drained Mix together. Refrigerate overnight.
14: Sides | Baked Corn Aunt Donna's Thanksgiving Treat 1 can whole corn 1 can cream corn 1 box Jiffy corn bread mix 2 sticks margarine 8 oz sour cream 2 eggs Preheat oven to 350. Drain liquid from whole corn. Mix rest of ingredients. Bake at 350 for 60 minutes.
15: 8 cups fresh broccoli 1/2 cup butter 2 Tbsp all-purpose flour 1 small onion, chopped 1 1/4 cups milk salt and pepper to taste 4 cups shredded Swiss cheese 2 eggs, beaten | Preheat oven to 325 degrees F Place broccoli in a steamer over 1" of boiling water; cover. Cook until tender but still firm, about 2-6 minutes. Drain. Melt butter in a medium saucepan over medium heat and add flour; cook until bubbly. Stir in onion and gradually add milk, stirring well. Bring to a boil & cook for 1 min. Remove from heat & season with salt & pepper. Stir in cheese & eggs; mix well. Combine mixture with broccoli and transfer to a 9 x 13" casserole dish. Bake in preheated oven for 30 min. | Broccoli Cheese Casserole
16: Celery Crunch | Cook and drain celery, mix milk and soup together and add to celery. mix crushed crackers and melted margarine into casserole. Sprinkle with potato chips. Bake at 350' for 40 minutes | 4 c. cooked celery 1 can cream of celery soup 1/2 c. milk 2 c. crushed Ritz crackers 1/2 c. melted margarine 1/2 c. potato chips | Sarah Hoerst, Stephanie Hoerst Weil, Jennifer Wilburn Baer
17: Fried Corn | Grandma Biddle | Frozen or fresh (removed from cob) corn Butter Eggs Salt Pepper Cook corn in lots of butter over medium high heat until it starts to brown stirring frequently. (It will burn quickly once it starts, so keep an eye on it.) Push corn to one side and scramble 1-2 eggs in pan. Once egg is cooked, stir it into corn. Salt and pepper to taste | Edra UhlmannBiddle
18: 1 Cup sugar 1 Cup vinegar 1 pkg of cole slaw cabbage 8 strips of bacon, cooked and sliced into small pieces. | After bacon is cooked leave in skillet with bacon grease and add sugar and vinegar and mix together until hot. Pour over cabbage. It must be served in Grandma Strassell's wooden bowel. Goes well with pork. | Grandma Strassell's Hot Bacon Slaw
19: Hash Brown Casserole The recipe Lee Ann volunteered to bring to a party, but needed "help" from Julie - who ended up doing all the work! 1 (2 pound) package frozen hash brown potatoes, thawed 1/2 cup melted butter 1 (10.75 ounce) can condensed cream of chicken soup 1 (8 ounce) container sour cream 1/2 cup chopped onions 2 cups shredded Cheddar cheese 1 teaspoon salt 1/4 teaspoon ground black pepper 2 cups crushed cornflakes cereal 1/4 cup melted butter Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish. In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole. Bake covered in preheated oven for 40 minutes. | Julie Salzman Higgins
20: Jenny's Pasta Salad 1 box bowtie or rotini pasta Julienned Carrots 1/2 English Cucumber (Burplass) finely chopped 4 hard boiled eggs, chopped 2 roma tomatoes, finely chopped 1/2 sweet red pepper, finely chopped chives, salt, pepper (to taste) Marzetti's Poppy Seed Dressing 2 hard boiled egg yolks, frozen & grated (for garnish) Combine all ingredients except hard boiled egg yolks. Toss. Garnish with grated egg yolks. | Jennifer Butler Kurek
21: Lee Ann's Pasta Salad 16 oz Rotini Pasta, cooked, drained & cooLed 1 cucumber, cubed 1 bundle green onions, chopped cherry tomatoes, halved sliced black olives (optional) 8 oz Colby Jack cheese, cubed 1 bottle Italian salad dressing Combine ingredients.
22: Chopped Pickle Sices (the secret to great Macaroni Salad) | 4 quarts sliced cucumbers (medium size) 6 medium white onions, sliced thin 2 green peppers, chopped 3 cloves garlic 1/3 cup salt (NO IODINE) 5 C sugar (or 2 C light corn syrup and 3 C sugar) 1 1/2 tsp turmeric 1 1/2 tsp celery seed 2 T mustard seed 3 C vinegar Notes on preparing/sealing: Make sure jars have no chips or cracks on rim. (Run finger around edge to check.) Sterilize jars (dishwasher OK). Bring lids and rings to a full boil. Keep simmering while filling the jars. Before filling jars with pickles, fill jars with hot water to prepare them. After filling jars, clean rim with clean dishcloth. Make sure no seeds, juice or anything is on them. Put lids on, seal tight, place upside down on cloth on counter. The are sealed when the "pop". Let sit overnight. Then remove rings and scrub jars with hot soapy water so bugs aren't attracted during storage. | Recipe: In large bowl slice cucumbers thinly (Do not pare). Add onions, peppers and whole garlic cloves. Add salt, cover with cracked ice; mix thoroughly. Let stand 3 hours; drain thoroughly. Combine remaining ingredients; pour over cucumber mixture. Heat just to a full roiling boiling. Seal in hot, sterilized jars. Makes 6 to 8 pints.
23: Grandma's Macaroni Salad 1/2 pound macaroni, cooked 1/3 C small green or red pepper (chopped) 1/2 medium onion, chopped 1 stalk celery, chopped 2 hard boiled eggs, chopped 1/4 Cup Chopped Pickle Slices (or bread & butter pickles) 1/2 tsp sugar 1-2 Tbsp Pickle Juice Salt/Pepper taste Mayonnaise to consistency desired Combine all ingredients. Refrigerate for 2-4 hours. Serve. | Norma Biddle Salzman
24: Lori's Easy Macaroni & Cheese | 4 boxes Kraft Macaroni & Cheese 1 cup butter 1 1/2 - 1 3/4 cup milk, divided 2 cups shredded sharp cheddar cheese Preheat oven to 350 degrees. Cook macaroni in salted water until they are just shy of being done - a few minutes less than the directions on the box say. (They need to be a little chewy because they'll also be baked.) Drain pasta. In the same pan you cooked the macaroni, melt butter. Add milk and cheese from package and warm it. Add pasta and stir until well coated. Spoon into greased casserole dish. Pour 1/2 - 3/4 cup milk over the pasta and sprinkle with 2 cups sharp cheddar cheese. Bake for 20-30 minutes until it is thick and the cheese is melted.
25: Party Rice & Noodles | 1 C regular long grain rice 2 C chicken broth 4 Tbsp Butter or Margarine1/4 C water 1 med onions, chopped1 tsp salt 1/4 pound mushrooms, 4 oz vermicelli, broken into pieces sliced (or 1 small can) (or noodles) Preheat oven to 350. In skillet over medium heat, cook rice until golden, stirring constantly. Remove and place in 1 1/2 qt casserole dish. In same skillet, melt butter and cook mushrooms and onions until tender in melted butter over medium heat, about 5 min. Stir in broth, water and salt and heat to boiling. Stir hot broth mix and pasta into rice. Cover and bake 30-35 min until rice and vermicelli are tender and all liquid is absorbed. Just before serving, fluff rice and noodle mixture with fork.
26: Roasted Garlic Asparagus 12 cloves garlic 2 tablespoons olive oil 1/4 cup white wine 3 cups sliced asparagus 6 sprigs fresh thyme Preheat the oven to 350 degrees F Tear off 6 large pieces of foil. Divide garlic, olive oil, wine, asparagus, and thyme and arrange them on each piece of foil. Fold over each foil packet to seal. Place the packets on a baking sheet and roast for 20 to 25 minutes until the asparagus is tender, but still a little crisp. Carefully open packets and serve asparagus with juices poured on top.
27: Sweet Potatoes - Mom Style 4 pounds sweet potatoes, quartered 1 1/4 cups margarine, divided 1 1/4 cups brown sugar 3 cups large marshmallows, torn in half Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool, peel and slice approx 1/4" thick (lengthwise). Preheat oven to 200. In a large saucepan over medium-hi heat heat, melt 2 tsp margarine. Fry sliced sweet potatoes until browned and crispy. Add butter as needed. When potatoes are browned, layer in casserole pan, sprinkling brown sugar and marshmallows between each layer. Keep warm in oven until ready to serve and marshmallows are partially melted. | Tracy Salzman Burgess
28: William "Bill" Burgess
29: Dad's Baby Back Ribs | 2 Racks Baby Back Ribs Dry Rub (below) 4 cups pineapple or other fruit juice Remove skin from back of ribs. Liberally rub meaty side of ribs with dry rub. Wrap in aluminum foil or plastic and set aside for 3 hours or more. Preheat oven to 400. Pour juice into bottom of broiler pan. Remove ribs from aluminum foil/plastic wrap. Place ribs on broiler top (over juice). Cover with aluminum foil. Bake 2 hours at 400. Reduce heat to 250 and cook for 3 hours. Dry Rub: 1/2 cup paprika 3 tablespoons cayenne pepper 5 tablespoons freshly ground black pepper 6 tablespoons garlic powder 3 tablespoons onion powder 6 tablespoons salt 2 1/2 tablespoons dried oregano 2 1/2 tablespoons dried thyme In a medium bowl, combine the paprika, cayenne pepper, ground black pepper, garlic powder, onion powder, salt, oregano, and thyme. Mix well, and store in a cool, dry place in an airtight container.
30: 1/4 C butter 1/2 C all-purpose flour 2 C milk 2 pkgs Buddig lunchmeat beef Salt and Pepper to taste Toasted white bread slices In 2 qt saucepan over low heat, melt butter or margarine. Stir in flour until well blended. Stir in milk; cook, stirring, until thickened. While sauce is thickening, cut lunchmeat into 1" squares. Add to sauce. Salt and pepper to taste. Serve over toast.. | Chip Beef on Toast
31: 2 lb of hamburger 1 t red pepper 4 medium onions, chopped 4 T chili powder 1/2 T vinegar 16 oz tomato sauce/paste 2 1/2 t cinnamon In separate cheesecake bag: 3 bay leaves 2 garlic toes 15 allspice balls 6 whole red peppers Just cover hamburger with cold water. Simmer until browned. (Use whisk to break meat into fine pieces.) Add rest of ingredients & bag. Simmer 3 hours | Cincinnati-Style Chili
32: Jessie's Johnny Marzetti | 8 ounces rotini pasta, cooked al dente 1 pound ground beef 1/2 pound bulk mild Italian sausage 3/4 cup chopped onion 1/4 cup chopped celery 1 clove garlic, minced 1 tablespoon minced green bell pepper salt and pepper to taste 1 (14.4 ounce) can diced tomatoes 1 (15 ounce) can tomato sauce 2 cups shredded Italian cheese blend 1 1/2 cups shredded sharp Cheddar cheese Preheat oven to 350. Cook the ground beef and sausage until completely browned, 7 to 10 minutes. Add onion, celery, garlic, and pepper; continue to cook & stir another 5 minutes. Season with salt and pepper. Remove from heat and stir in tomatoes and tomato sauce. Allow to cool 5 minutes. Lightly grease a large casserole dish. Spread the pasta over the bottom of the dish. Sprinkle the cheese blend over the pasta. Pour the meat mixture over the pasta and cheese. Cover dish with heavy aluminum foil. Bake in preheated oven for 45 minutes; remove foil and sprinkle Cheddar cheese evenly over the casserole. Continue baking until Cheddar melts, about 5 minutes. Rest for 10 minutes before serving. | Jessica Butler
33: Lasagna 1 (16 ounce) package lasagna noodles 1 pound lean ground beef salt and pepper to taste 1 (16 ounce) jar spaghetti sauce1 clove garlic, minced 1/2 pound shredded mozzarella cheese 1/2 pound shredded Cheddar cheese 1 pint ricotta cheese Bring a large pot of lightly salted water to a boil. Add pasta & cook for 8 - 10 minutes or until al dente; drain. Preheat oven to 350 F. In large skillet over medium-high heat, brown beef & season with salt & pepper; drain. Stir in spaghetti sauce & garlic; Simmer 5 min. In a medium bowl, combine mozzarella, Cheddar and ricotta; stir well. In 9x13 inch pan, alternate layers of noodles, meat mixture & cheese mixture until pan is filled. Bake in preheated oven for 30 min, or until cheese is melted and bubbly.
34: 1 lb ground chuck, browned, drained 1 lg can Joan of Arc Chili Beans 1 large jar of Ragu 1/2 onion, chopped 1/4 C brown sugar, packed 1/2 packet chili powder for Mexican Recipes (green pkg) 1 clove garlic 1/2 green pepper, chopped Salt/Pepper to taste Combine ingredients. Simmer 2 hours | Rose Frey Burgess | Nannie's Chili
35: Beef Enchilada Casserole 2# ground beef 2 t chili powder Salt/Pepper to taste 1 small can chopped green chilies 1 can condensed cream of chicken soup 1 can condensed cream of mushroom soup 10 oz enchilada sauce 12 flour tortillas 2 C grated cheddar cheese Butter 9x12x2 casserole. Preheat oven to 350. Brown meat, stirring with fork to keep it pebbly. Drain. Add chili powder, salt, pepper and chilies. Combine undiluted soups and enchilada sauce in saucepan. Heat over medium heat, stirring until well-blended. Add C of soup mixture to beef. Layer 4 tortillas out flat in bottom of casserole, overlapping if necessary. Spread beef mixture atop tortillas. Layer 4 more tortillas atop beef. Top with remaining soup mixture, then remaining tortillas, then cheese. Bake, uncovered, 30 minutes, until bubbly and lightly browned.
36: Taco Pizza 2 tubes (8 ounces each) refrigerated crescent rolls 1 pound ground beef 1 envelope taco seasoning Mild Salsa 1 medium tomato, chopped 3/4 cup shredded cheddar cheese 3/4 cup shredded part-skim mozzarella cheese 1 cup shredded lettuce Unroll crescent roll dough. Place in an ungreased 15x10 baking pan. Flatten dough to fit the pan, sealing seams. Bake at 375 for 8-10 minutes or until light golden brown; cool on a wire rack. Meanwhile, in a large skillet, brown beef; drain. Stir in taco seasoning. Add water according to package directions and simmer for 5 minutes, stirring fequently. Lightly spread salsa over cooked crescent rolls. Top with, remaining ingredients. Cut into serving-size pieces. Serve immediately or refrigerate.
37: Tracy's Favorite | 1 lb ground beef 1 tsp Dried Onion 1/2 tsp Red Pepper flakes 1/2 tsp Garlic Powder Salt to taste Pepper to taste 3/4 pound spaghetti 8 oz tomato sauce 8 - 10 oz water Brown ground beef with onion, red pepper, garlic powder, salt and pepper. Drain. Set aside. Cook spaghetti according to package directions. Thin tomato sauce with water until a juice consistency. Place spaghetti in baking dish. Top with ground beef mixture. Pour over tomato sauce. Bake 20 min at 350.
38: Chicken in Foil | 4 skinless, boneless chicken breasts, cut crosswise in ” strips Salt & pepper lb asparagus, cut into ” pieces 1 carrot, julienned 1 small sliced onion 2 T margarine, melted 2 t lemon juice t salt dash of cayenne pepper Tear off 4 lengths of heavy-duty aluminum foil, large enough to permit adequate wrapping & to allow for eat circulation & expansion. Place sliced chicken in center of lower half of each length of foil; season with salt and pepper. Top with asparagus, carrots & onion. In small bowl, combine margarine, lemon juice, tarragon, salt & cayenne pepper. Pour equally over each serving. Fold upper half of foil over ingredients, making a series of locked folds; repeat folds for ends, pressing tight to seal. Place foil packets in single layer in large baking sheet. Cook 18-20 minuets in 450 oven. To serve, cut an X on top of each foil packet. Fold back foil or remove to plate. Alternative: Grill over medium heat for 40 minutes.
39: Chicken Tetrazzini (Ian's Fav!) 1 can cream of mushroom soup 1 can cream of chicken soup 1 large sour cream 1 stick butter, melted 1 can mushroom pieces 1/3 lb spaghetti, cooked 2 cups cooked chicken Parmesan cheese Mix together all ingredients except parmesan cheese in 9x13 pan. Top with parmesan as desired. Bake at 350 for 35-40 minutes (uncovered) or until it bubbles. | Ian Higgins
40: Cornish Game Hens with Garlic and Rosemary 4 Cornish game hens salt and pepper to taste 1 lemon, quartered 4 sprigs fresh rosemary 3 tablespoons olive oil 24 cloves garlic 1/3 cup white wine 1/3 cup low-sodium chicken broth 4 sprigs fresh rosemary, for garnish Preheat oven to 450. Rub hens with 1 tablespoon of the olive oil. Lightly season with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes. Reduce oven temperature to 350. In a mixing bowl, whisk together wine, chicken broth, and 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes. Transfer hens to a platter, pouring any juices into the roasting pan. Tent with aluminum foil to keep warm. Transfer pan juices and garlic to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.
41: Hot Chicken Salad 4 chicken breasts cut into cubes 2 tsp salt 2 tbsp grated onion 2 cup chopped celery 2 cup sliced carrots 1/2 cup sliced almonds (toast 5 - 10 min.) 1 c. mayo 1 tsp. lemon juice 1 cup grated cheddar 1 cup potato chips ( sprinkle on top). Cook celery, carrots and onion in microwave about 10 min or until slightly tender. Mix 1st 8 ingredients together. Top with cheese and chips Bake at 450' 10-15 min. | Gloria Wilburn Strassell
42: Oven Baked Chicken | 1 (3 pound) whole chicken, cut into pieces 2 cups cornflakes cereal crumbs 1/4 teaspoon garlic salt 1/4 teaspoon ground black pepper 1/4 teaspoon paprika 2 eggs, beaten 1/2 cup milk dash of hot sauce Rinse chicken pieces in cold water; pat dry with paper towels. Mix the corn flakes, garlic salt, pepper and paprika in a shallow dish. In bowl, stir together eggs, milk and hot sauce. Dip the chicken pieces in the egg then roll in the corn flakes mixture. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Drizzle with butter. Bake, uncovered, at 375 degrees F for 50-60 minutes or until golden brown and juices run clear.
43: Sour Cream Chicken Enchiladas 1 tablespoon butter 1/2 cup chopped green onions 1/2 teaspoon garlic powder 1 (4 ounce) can diced green chiles 1 (10.75 ounce) can condensed cream of mushroom soup 1/2 cup sour cream 1 1/2 cups cubed cooked chicken breast meat 1 cup shredded Cheddar cheese, divided 6 (12 inch) flour tortillas 1/4 cup milk Preheat oven to 350. Lightly grease a large baking dish. In a medium saucepan over medium heat, melt butter and sauté the green onion until tender (3-4 minutes). Add garlic powder, then stir in green chilies, soup and sour cream. Mix well. Reserve 3/4 of sauce and set aside. Add chicken & 1/2 cup of shredded Cheddar cheese to the remaining 1/4 of the sauce in the saucepan. Stir together. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas & top with the remaining shredded Cheddar cheese. Bake 30 to 35 minutes
44: Mushroom Pork Tenderloin | 1 (1 pound) pork tenderloin 1 clove garlic, peeled Paprika 2 tablespoons butter 1 cup sliced fresh mushrooms 2 teaspoons lemon juice 1/4 teaspoon dried marjoram salt and pepper to taste 1 tablespoon all-purpose flour 3/4 cup cold water Hot cooked rice Rub pork on all sides with garlic; sprinkle with paprika. In a large skillet, brown the pork in butter. Add the mushrooms, lemon juice, marjoram, salt and pepper. Turn meat to coat with seasonings. Cover and simmer for 25-30 minutes or until a meat thermometer reads 160 degrees F and juices run clear. Remove meat and keep warm. In a small bowl, combine the flour and cold water until smooth; stir into the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice the pork; serve with gravy and rice.
45: Pork Chops and Scalloped Potatoes 3 tablespoons butter, divided 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 3 tablespoons all-purpose flour 1 (14.5 ounce) can chicken broth 6 pork chops 6 cups thinly sliced potatoes 1 dash paprika Preheat oven to 350 degrees F (175 degrees C). In sauce pan melt 1 Tbsp butter over medium heat. Add salt, pepper and flour. Pour in the chicken broth; cook and stir until mixture boils. Remove from heat and set aside. In skillet brown pork chops in 1 Tbsp butter. Grease cooking dish with the remaining butter and add potatoes. Pour broth mixture over potatoes and place browned chops on top. Sprinkle paprika on top. Cover and bake for 1 hour. Uncover and bake for an additional 30 minutes.
46: 4 oz pork tenderloin, cut into 1/4” slices 1/8 C soy sauce 1 1./2 Cloves garlic 1/8 tsp Chinese Five Space (can substitute dry ginger) 1/4 tsp red pepper 2 Cups cabbage, cut into thin strips 1 medium sweet red or green pepper, cut into thin strips green onion to taste 4 oz whole wheat thin spaghetti, cooked 1/3 C Chicken Broth 1 tsp sesame oil Salt/Pepper to taste Combine soy sauce, garlic, Chinese 5 Spice & red pepper. Add pork and marinate for 20 minutes. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork and marinade for 4-5 minutes or until meat is no longer pink. Add vegetables; stir-fry for 1 minute. Stir in spaghetti and broth; cook 1 minute longer. Remove from heat; stir in sesame oil. For vegetables, can substitute any free vege – snow peas, onion, broccoli, mushrooms, etc. | Pork Lo Mein
47: Party Sandwich for a Crowd | 8 oz Cream Cheese 1 Cup Shredded cheddar cheese 3/4 C Green onions 1/4 C Mayonnaise 1 Tbsp Worcestershire Sauce 2 Italian bread loaves, unsliced Pickles, sliced lengthwise Mix cream cheese, shredded cheddar cheese, sliced green onions, mayo, and Worcestershire sauce. Cut unsliced Italian loaves in half lengthwise. Hollow out top & bottom of loaves, leaving 1/2" shell. Spread mix over cut sides of bread. Layer ham and roast beef, or meats of your choice, on top and bottom halves. Place sliced pickles on bottom half. Press halves together, wrap in plastic wrap & refrigerate for at least 2 hours. Cut into 1/2 to 1" slices. | Claire "CC" Salzman
48: Danish Puff 1 cup all-purpose flour 1/2 cup butter, softened 2 tablespoons water | 1/2 cup butter 1 cup water 1 teaspoon almond extract 3 eggs, beaten 1 cup all-purpose flour | 1 cup confectioners' sugar 1 teaspoon almond extract 1 tablespoon milk, or as needed Chopped nuts (optional) | Preheat oven to 350. Place 1 cup of flour in a medium bowl. Mix in butter using a fork or a pastry blender. Sprinkle 2 tablespoons of water over, & stir with a fork until dough comes together. Divide into two balls. Pat dough into two long strips on an ungreased baking sheet, about 14" long and 3" wide. Set aside. In a saucepan, combine 1/2 cup of butter and 1 cup of water. Bring to a rolling boil. Add 1 tsp almond extract & remove from the heat. Immediately stir in 1 cup of flour until the mixture pulls away from the sides of the pan. Gradually stir in the eggs until well blended. Divide evenly, and spread over the two crusts on the baking sheet. Bake for 1 hour in the preheated oven. Allow to cool To make the frosting, mix together the confectioners' sugar, 1 teaspoon of almond extract and a splash of milk in a small bowl until smooth. Add more milk if necessary to make a pourable glaze. Drizzle over the Danish puffs. Sprinkle with nuts if desired
49: Overnight French Toast | 2 tablespoons corn syrup 1/2 cup butter 1 cup packed brown sugar 1 (1 pound) loaf French bread, sliced 5 eggs 1 1/2 cups milk 1 teaspoon vanilla extract 1/4 teaspoon salt Combine the corn syrup , butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish. Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator overnight. The next morning, preheat oven to 350 degrees F (175 degrees C). Uncover the pan and bake for 45 minutes. Serve while hot or warm or the French toast will harden in the pan. It can be reheated. | All happiness depends on a leisurely breakfast. ~John Gunther
50: Pancakes 1 beaten egg 1 C milk 2 Tbsp melted margarine 1 1/4 C flour 1/2 tsp salt 1 Tbsp baking powder 1 Tbsp sugar Combine egg, milk and margarine. Add dry ingredients, stirring just until flour is moistened. Spoon onto hot griddle. Flip when bubbles form.
51: Sausage & Egg Casserole | Great Grandma Salzman | 1 pound bulk pork sausage 8 eggs 2 1/2 cups milk | 1 teaspoon salt 1 teaspoon ground mustard 6 slices white bread, cut into 1/2-inch cubes 1 cup shredded Cheddar cheese | Brown sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 9 x 11 dish. Cover and refrigerate for 8 hours (overnight). Remove from the refrigerator 30 min before baking. Bake, uncovered, at 350 for 55-60 minutes or until a knife inserted near the center comes out clean. | 350 | 60 min | Claire Zimmer Salzman
52: 2 C sugar 2 1/2 C cake flour 2 tsp baking soda 1 tsp salt 1 C butter, softened 6 ripe bananas 4 eggs, beaten | Best Ever Banana Bread | Sift sugar, cake flour and baking soda together 3 times. Cream salt and butter in mixer bowl until light and fluffy. Add bananas and eggs; mix well. Stir in sugar mixture, just until moistened. Spoon into 2 greased and floured 5x9 pans. Bake at 350 for 45 to 60 minutes or until loaves test done. Cool in pans for 10 minutes. Remove to wire rack to cool completely. | Jacqui's 1995 4-H entry
53: Nannie Burgess | Nannie's Dinner Biscuits | 1/2 cup packed brown sugar 1 (12 ounce) package refrigerated buttermilk biscuits 1/4 cup butter or margarine, melted | 400 | 6-8 min | 4 | Separate biscuits; dip the top of each in butter, then in brown sugar. Place sugared side up on an ungreased baking sheet. Bake at 400 degrees F for 6-8 minutes or until golden brown. Serve warm. | Carla Burgess Tomsa
55: Braided Herb Bread Jacqui's 1996 Food Show Entry Extrordinaire | 1 T salt 1 T rosemary 2 pkg active dry yeast Approx. 7 C all purpose flour, divided 1 T butter or margarine, softened 2 1/2 C water 1 egg slightly beaten In large bowl, combine salt, rosemary leaves, yeast and 2 1/2 C flour. In 2 qt saucepan over low heat, heat water and butter until very warm (120 - 130 F). Butter does not need to melt. With mixer at medium speed, gradually beat liquid into dry ingredients. Beat 2 minutes, scraping bowl occasionally. Add 1 C flour or enough to make a thick batter, beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in 3 1/2 C flour to make a soft, sticky dough. Place in ungreased bowl; cover with towel. Let dough rise in warm place, away from draft until doubled, about 1 1/2 hours. Punch down dough and turn out onto well-floured surface. Knead until smooth and elastic, about 10 minutes. Divide dough into 6 equal pieces. Roll each piece into an 18" rope. On one side of large cookie sheet, braid 3 ropes. Repeat. Cover with towel; let rise in warm place until doubled, about 30 min. Preheat oven to 450F. Brush tops of loaves with egg. Bake 30 minutes or until loaves sound hollow when tapped with fingers. Remove to racks to cool.
56: Apple Harvest Cake Jim Conley's mom always made this. Steve loved it!! 4 C uncooked apples 2 C sugar. 2 eggs beaten 3 C flour 1 C oil or margarine 1 C chopped nuts 1 tsp vanilla Pour sugar over chopped apples and let set 1 hour. Mix all dry ingredients together and add to apples and sugar. Add eggs well beaten. Add oil, nuts and vanilla. Bake 40 min. at 375' in 9x13 pan
57: Butter Riches 3/4 C butter 1/2 C brown sugar 1 T sugar 1 egg yolk (reserve white) 1 tsp vanilla 2 C flour Heat oven to 350. Cream butter and gradually add brown sugar and sugar. Add egg yolk and vanilla and beat well. Blend in flour to form a stiff dough. Shape into balls about the size of a marble. Place on greased cookie sheets. Flatten to the size of a 50 cent piece with the bottom of a glass dipped in sugar. Bake at 350 7 to 10 min. . | Icing: 1/4 C butter 2 1/2 C powdered sugar 3-4 T milk | Icing: Brown butter and add powdered sugar. Gradually add milk until of spreading consistency. Top with sliced almonds, walnuts, etc.
58: Caramel Puffcorn | 1 1/2 - 2 bags of butter puffcorn 1 C butter 2 C brown sugar 1/2 C white Karo Syrup 1 tsp salt 1/2 tsp baking soda 1 tsp vanilla Preheat oven to 200. Place puffcorn in large, shallow pan In large pan, combine butter, brown sugar, Karo syrup and salt. Boil 5 min and remove from heat. Stir in baking soda and vanilla. Pour over puffcorn, stirring until well coated. Bake for 1 hour, stirring every 15 minutes. Cool. Store in airtight container. | Meghan Higgins
59: Church Window Candy 12 oz pkg chocolate chips 1stick margarine/butter 1 10 1/2 oz pkg of mini marshmallows 1 C chopped nuts 7 oz coconut Melt chips and margarine. Cool. Add nuts and marshmallows. Divide into rolls. Put coconut on sheet of waxed paper. Roll mixture in coconut. Wrap in waxed paper. Cool or freeze. Slice to serve. | Dale Lytle Wilburn
60: 1/2 cup butter 4 cups miniature marshmallows 1 teaspoon green food coloring 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract 4 cups cornflakes cereal 1 (2.25 ounce) package cinnamon red hot candies Microwave marshmallows and butter on High for 2 minutes. Stir, then microwave on High for 2 minutes more. Stir. Add and mix quickly the coloring, extracts, then cornflakes. Drop by spoonfuls in clumps on greased wax paper and decorate with 3 red hots each. Once cool, transfer to lightly greased serving/storage tray (with lightly greased fingers). | Christmas Cornflake Wreath Cookies | Morgan Buskirk
61: Cookie Brittle 1 cup butter or margarine 1 cup granulated sugar 1 1/2 teaspoons vanilla extract 1 teaspoon salt 2 cups all-purpose flour 2 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1 cup chopped nuts PREHEAT oven to 375 degrees F. BEAT butter, sugar, vanilla extract and salt in large mixer bowl. Gradually beat in flour. Stir in 1 1/2 cups morsels and nuts. Press into ungreased 15 x 10-inch jelly-roll pan. BAKE for 20 to 25 minutes or until golden brown and set. Cool until just slightly warm. MICROWAVE remaining morsels in small, heavy-duty plastic bag on HIGH (100 percent) power for 30 to 45 seconds; knead. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cookie. Allow chocolate to cool and set; break cookies into irregular pieces.
62: Gooey Butter Cake | Christine Salzman | 1 lb Pound Cake Mix 1 stick margarine, melted 4 eggs, divided | 1 pound powdered sugar 8 oz cream cheese | 350 | 40 min | Preheat oven to 350. Combine pound cake mix, margarine and 2 eggs. Press into 9x13 pan. Whip powdered sugar, 2 eggs and cream cheese on high speed for 3 minutes. Spread on pound cake/margarine mixture. Bake at 350 for 40 minutes. Remove from oven and dust with powdered sugar. (Cake flattens as it cools.) | Christine Salzman
63: Grandma Strassell's Hot Milk Sponge Cake (double all ingredients) 1 c. sifted flour 1 tsp. baking powder 1 c. sugar 2 tsp. vanilla extract (you can also use lemon or almond extract instead) 3 eggs beat until white 6 tbsp. hot milk (add last) Sift flour once, measure, add baking powder and sift together 3 times. beat egg whites until very thick and nearly white (about 10 min.) Add sugar gradually, beating constantly Add vanilla. Fold in flour a small amount at a time till all is added. Add milk quickly until batter is smooth. Turn at once into un-greased tube pan and bake in oven at 350' for 35 minutes or until toothpick comes out clean. Remove from oven and invert pan 1 hour or till cold. Sift powered sugar over top.
64: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Holiday Mice | Maraschino Cherries - WITH STEMS Chocolate Chips - any flavor Hershey's Kisses, unwrapped Drain cherries - dry on paper towels. Melt chocolate chips. Dip dried cherries in melted chocolate, covering them up to the stem. Attach Hershey Kiss to the hanging cherry and lay sideways on the waxed paper. Place 2 almond slices between the Kiss and the Cherry to form ears. Dot icing onto the kiss to form eyes and at the end of the kiss (tip of the nose). | Slivered Almonds White Icing
65: Preheat oven to 350. Mix dry cake mix, 1 egg and 1/3 cup oil until crumbly. Reserve 1 cup. Pat remaining crumbs lightly in ungreased 13 x 9 pan. Bake 15 min at 350. Beat cheese, sugar, lemon juice and 1 egg until light and smooth. Spread over baked layer. Sprinkle with reserved crumbs. Bake 15 min longer. Cool. Cut into bars. | Lemon Cheese Bars | 1 pkg Pudding Recipe Yellow Cake Mix 2 eggs, divided 1 8 oz pkg cream cheese, softened 1/2 C sugar 1 tsp lemon juice
66: Meltaways 1 lb butter 8 Tbsp sugar 1 lb pecans (ground) 4 C flour 1 tsp vanilla Powdered Sugar Heat oven to 325. Mix butter, sugar, pecans, flour and vanilla. Refrigerate approx 1 hour. Roll in balls. Cook on ungreased cookie sheet for 1/2 hour. Roll in powdered sugar.
67: Peanut Blossoms | 1/2 C butter 1/2 C peanut butter 1/2 C sugar 1/2 C brown sugar | 1 3/4 C flour 1 t baking soda 1/2 salt | Preheat oven to 375. Combine flour, baking soda & salt. In separate bowl, cream butter and peanut butter. Gradually add sugar & brown sugar. Add egg & vanilla. Beat well. Blend in dry ingredients gradually. Shape into balls. Roll in sugar. Place on ungreased cookie sheets. Bake 8 min. Remove & place Hershey Kiss on each. Return to oven & bake 2-5 minutes or until golden brown. | 375 | 1 egg 1 tsp vanilla Sugar Hershey Kisses
68: Sand/Dirt Cups 2 cups milk 1 (3.5 ounce) pkg instant vanilla pudding mix (chocolate pudding for Dirt Cups) 8 ounce frozen whipped topping, thawed 1 (12 ounce) package vanilla wafers, crushed (crushed Oreos for Dirt Cups) In a large bowl, combine milk and pudding mix. Beat with a whisk until well blended. Let stand 5 minutes. Add whipped topping and half of the crushed cookies and fold in. Place 1 Tablespoon crushed cookies into each cup. Fill cups 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour. Decorate before serving. Suggested Decorations: small paper umbrellas, gummy worms, gummy sharks, candy stars, chopped peanuts. Nice to serve in plastic sand bucket too
69: Snickerdoodles 1 C butter or margarine 1 1/2 C sugar 2 eggs 1 3/4 C flour 2 tsp cream of tarter 1 tsp baking soda 1/4 tsp salt 2 Tbsp sugar 2 tsp cinnamon Preheat oven to 400. Mix butter, 1 1/2 C sugar and eggs thoroughly. Blend flour, cream of tarter, baking soda and salt. Stir into egg mixture. Shape into balls. Roll in mixture of 2 Tbsp sugar and 2 tsp cinnamon. Place 2" apart on ungreased baking sheet. Bake 8-10 min. ~ 6 dozen
70: Strawberry Rhubarb Dessert Not a favorite of Jacqui's, but her Mom loves it and planted rhubarb just to be able to make it. 4 C rhubarb cut into 1" pieces 1 C sugar 1 box (3 oz) strawberry jello mix 1/2 pkg (2 C) white or yellow cake mix 1 Cup water 1/3 C butter, melted Preheat oven to 350. Alternate layers of 1st 5 ingredients in 13x9 pan. Drizzle butter over top. Bake at 350 for 1 hour.
71: Thumb Print Cookies 1/2 C butter or margarine 1 egg yolk (reserve egg white) 1/4 C brown sugar 1/2 tsp vanilla 1 C flour 1/4 tsp salt 3/4 C ground walnuts Preheat oven to 375. Mix together butter, egg yolk, brown sugar and vanilla. Stir in flour and salt. Roll into 1" balls. Dip into slightly beaten egg white. Roll in walnuts. Place about 1" apart on ungreased baking sheet. Bake 5 minutes. Remove from oven and quickly press thumb on top of each cookie. Return to oven for 8 min. Place icing, fruit or jelly in center of cookie. ~2 dozen