1: This Cookbook is inspired by all of the talented cooks in the family.
2: Bourbon Slushes | Mix: (2) 48oz cans pineapple juice (1) 12oz can frozen orange juice (1) 12oz can frozen lemonade 1/4 Two liter Sprite (5) cups 90 proof bourbon Freeze until slushy (2-3 days). Fill a glass half way with slush. Fill he rest of the way with Tropicana Twister juice and stir.
4: Warm Buffalo Chicken Dip | Ingredients: 4 cups cubed frozen chicken (sub. canned if you'd rather) 1 12oz Bottle Frank's Red Hot 1 Reg. Size Bottle Ranch Dressing 2 Boxes Cream Cheese 2-4 cups Shredded Monterey Jack Cheese | Mix all items in a crock pot and turn on. It will be hot, and yummy within an hour. Serve with tortilla chips or Ritz crackers!
6: Missy Hefelfinger | Bill Knapp's Vegetable Soup | Combine all ingredients in crock pot and cook on low until vegetables are tender
7: Ingredients 14oz can of tomato juice (3) 14oz cans of beef broth 1/2 cup cooked sirloin steak, cut into small pieces) 1/2 cup carrots cut into matchsticks Small amounts of chopped celery, matchstick potatoes and chopped tomato | Double or triple this recipe and freeze the left-overs for soup all winter!
8: 1 can cream of chicken soup 1 can cream of potato soup 1 pint sour cream salt and pepper 1 stick butter (softened) bag frozen hash browns (square) 1 pkg cheddar or Mexican cheese (shredded) handful chopped onions (optional) Stir everything together (except cheese) in mixing bowl. Spread into well greased 9x13 pan. Spread cheese over top and bake for 40-60 minutes at 350. | Cheesy Potatoes | Sides
10: Kay Read | Dressing | Tear several loaves of white bread into small pieces and leave exposed for several days in order to dry out completely. The morning of event, fold in chopped celery, onion, 1-2 sticks butter and enough chicken fat (broth) to moisten. Add large amounts of sage to flavor and season with salt and pepper. Cook in roaster or covered in oven at 350 until cooked throughout | Made With Love....
13: Dorothy Bailey's Spatzel | 1.5 cups all purpose flour 2 eggs 1 tsp salt 1/2 cup water Mix all together then drop by 1/2 teaspoon size into boiling water (or chicken broth) and boil slowly for about 4-6 minutes. Drain in strainer
15: Payton Knott's Spaghetti Ingredients 1 Box Thin Spaghetti 1 Jar Payton's Homemade Sauce (Prego) Boil water and add spaghetti noodles breaking noodles into thirds. Boil for about 10 minutes or until the noodles are tender. In saucepan, empty jar of sauce and warm over medium heat. Drain noodles and add sauce to noodles. Garnish with shredded parmesan cheese.
17: Joyce Read's Mostacceole | 1/2lb Hamburger 1/2lb Spicy Sausage 1 Chopped Med. Onion 2tbsp Olive Oil 1 Can Tomato Sauce 1 Can Tomato Soup 1 Can Tomatoes 2 Bay Leaves Spaghetti Seasoning Garlic Salt 2 Boxes Mostacceole Noodles Container of Velveeta Cheese Brown onion, meat and olive oil. Add rest of above and simmer one hour. Cook noodles and layer in 2 casserole dishes as follows: sauce, noodles, cheese, sauce, noodles, cheese Bake 20 minutes at 350 and serve with garlic bread and salad
18: Tyler Knott's Cheese Sandwich
19: Ingredients: 1 bun- hamburger, hot dor, or hoagie 2 slices American cheese Unwrap cheese slices and add to bun. Enjoy!
21: Chicken Paprikash 2.5lbs Chicken Cut Up 2 Med. Onions 2tbls Shortening 2tbls All Purpose Flour 2tsp Paprika Salt & Pepper 1/2 Pint Sour Cream | Dorothy Bailey | Chicken Paprikash | Saute the onions in the shortening, paprika and salt&pepper. Wash chicken and add to the pot and cover. Let it cook in it's own juices for about 30 minutes or "fork tender." Blend the flour to the sour cream and add to the pot. Add 1/2 cup of water and let cook for about 30 minutes. Serve over spatzel..
22: Madison Hefelfinger's Peanut Butter Sandwich with Chocolate Milk
23: Madison Hefelfinger | Peanut Butter Sandwich & Chocolate Milk | Spread peanut Butter over white bread and cover with an additional slice of bread. (use cookie cutters to make fun shapes!) Squeeze Hershey's chocolate syrup into milk and stir.
24: Kaye Read
25: Kaye Read's Hot Fudge Pudding | Pudding Mixture 1 cup flour 3/4 cup sugar 2 tbsp cocoa 2 tsp baking powder 1/4 tsp salt 1/2 cup milk 2 tbsp melted shortening Topping 1 cup brown sugar 4 tbsp cocoa 1 3/4 cup hot water Mix all pudding mixture items together. Grease and flour a long cake pan- in batter. Mix together the topping dry items (not water). Sprinkle mixture on top of pudding. Pour 1 3/4 cup hot water on top. Bake 40 to 45 minutes at 350 degrees. Serve over ice cream. Note: Can be made up ahead of time and just add hot water when ready to bake. Usually put in oven when you start to eat. Serve warm!
27: Mandy Knott's Banana Pudding | Ingredients: 1 Box sugar free banana creme pudding 1.5 cups milk 1 tub of cool whip 1 container fat free plain yogurt 1 box vanilla wafers 4 bananas Mix pudding and milk in a bowl for approximately 2 minutes. Once thickened, add tub of cool whip and yogurt. Stir until mixed and set aside. Crumble a box of wafers to cover bottom of dish. Layer with pudding and sliced bananas and refrigerate.
29: Joyce Read's Seven-Up Salad 7 oz Seven Up 10.5 oz Bag miniature Marshmallows 3oz Package Lime Jello 6oz Cream Cheese (Soft) 4oz Crushed Pineapple 1 Cup Chopped Walnuts (Optional) 1 Cup Cool Whip | Joyce Read | Seven-Up Salad | Heat seven-up until it bubbles, add marshmallows and stir until melted. Add Jello powder and mix well with hand mixer. Add softened cream cheese a little at a time and mix until smooth. Fold in undrained pineapple and walnuts. Let stand in refrigerator until almost firm (about 1/2 hr.). Fold in Cool Whip. Pour into mold or serving dish and refrigerate until ready to serve. Can be made ahead so nice for large gatherings.
31: Name | Kaye & Bob Read's Homemade Ice Cream | Ingredients 4 Eggs 1 1/2 Cups Sugar 1 Cup Karo White Corn Syrup 5-6 Teaspoons Vanilla Dash of Salt 1pt. Heavy Whipping Cream 1qt. Half & Half Milk to Fill Container Lg. Bag Crushed Ice Instructions: Mix together with a mixer the eggs and sugar. Add corn syrup and vanilla and blend together and add a dash of salt. Pour mixture into ice cream container and add the whipping cream and Half & Half. Fill to line with milk and stir. Put in paddle, close tightly and put in ice cream bucket. Fill bucket with ice, adding lots of table salt to ice as you fill. Turn on machine and continue to add salt and ice as the ice melts. Machine will turn off when ice cream is frozen, about 40-60 minutes. Remove paddle, replace lid, cover with ice and then heavy towels and let sit for about an hour to let ice cream freeze. Scoop and enjoy!!!!!!