1: This Cookbook is inspired by all of the talented cooks in the family.
2: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs
19: FOUR LAYER DESSERT Step1: 1 cup flour 1 stick butter 1/2 cup chopped pecans Mix; spread (press) in 13x9 inch pan. Bake at 350. Step2: 8oz. cream cheese (room temperature) 1/2 cup powdered sugar 1 cup cool whip Mix and spread over cooled first layer; let set. Step: 2 (4 1/2oz.) pkgs. instant chocolate pudding (or any flavor desired) 3 cups milk Beat with mixer; let set on second layer for 1 hour. Spread with cool whip over pudding.
24: Chocolate Bliss Cheesecake 18 oreos chocolate sandwich cookies, finely crushed (11/2 cups) 2 tbsp. butter 3 pkg. (8 oz. each) cream cheese, softened 3/4 cup sugar 1 tsp. vanilla 3 eggs 1 pkg. (8 squares) Baker's semi-sweet baking chocolate, melted, cooled sightly Heat oven to 325. Mix crushed cookies and butter; press onto bottom of 9-inch spring form pan. Bake 10 minutes. Mix cream cheese,sugar and vanilla with electric on medium speed until well blended. Blend in melted chocolate. Pour over crust. Bake 55 to 60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
30: Crabcakes 1 lb. fresh lump crabmeat 2 green onions, finely chopped 1/4 cup Worchestersire sauce 1/2 cup Kikkoman bread crumbs 1/4 tsp. black pepper 1/4. white pepper 1/2 cup mayo 1/2 tsp. Tabasco sauce 1/2 tbsp. lemon juice 1/2 tbsp. ground thyme 1/2 tsp. salt Combine all in a large bowl. Form mixture into 3 oz. balls (approx. 8-9 balls. Place on flat wax paper until ready to cook. Egg Wash: In a small bowl mix 2 eggs and 1/4 cup milk. Whip eggs and milk until well mixed. Flatten crab all into a cake. Dip in egg wash, then lightly oiled skillet which is preheated. Fry crabcakes for 3 minutes on one side and then turn and cook for 1 1/2 minutes.
39: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs
42: Beef Brisket 4 to 5lb. beef brisket 3/4 cup wishbone Italian Dressing 1 pkg. Pillsbury brown gravy mix 1 pkg. Lipton onion soup mix 1 can mushrooms, partly drained (lg.can) Season meat with accent, place on large piece of foil. Pour mixture over meat, place another piece of foil on top to make a tent. Bake 300 for one hour per pound. Cut cross grain. Make extra sauce to pour over the top. Some times I double the sauce to make extra gravy.
45: Salisbury Steak with Mushroom-Wine Sauce 1lb. lean ground beef 3/4 teaspoon garlic salt of seasoned salt 1/4 teaspoon ground black pepper 2 tablespoons butter 1 can button mushrooms 2 tablespoons sweet vermouth or ruby port wine 1 jar (12oz.) jar beef gravy 1. Combine beef garlic, salt and pepper. Shape into four 1/4 inch thick oval patties. 2. Place patties in skillet and brown, transfer to plate. Pour off drippings. 3. Melt butter in skillet; add mushrooms, cook. Add vermouth; cook for 1 min. Add gravy; mix well. 4. Return patties to skillet; simmer uncovered cover medium heat, turning meat and stirring sauce.
50: Watergate Salad 1 large can of crushed pineapple, undrained 1 3oz. pkg. instant pistachio pudding 1/2 to 1 cup pecans, chopped 1 cup miniature marshmallows 1 9oz. ctn. cool whip Add dry pudding to crushed pineapple. Combine remaining ingredients and add to pineapple mixture. Mix all and chill well.
51: Hashed Brown Casserole 2lb. frozen hash brown potatoes 1/2 cup melted butter 1 tsp. salt 1/2 tsp. pepper 1/2 cup chopped onion 1 can cream of chicken soup, undiluted 1 pint sour cream 2 cups grated sharp cheddar cheese 2 cups crushed corn flaked 1/4 to 1/2 cup melted butter Defrost hash browns and combine in large mixing bowl with 1/2 cup melted butter. Season with salt and pepper. Add onion, soup, sour cream and grated cheese. Blend ingredients thoroughly. Pour into buttered (9" by 13") casserole pan. Mix 1/4 to 1/2 cup of melted butter with corn flake crumbs. Cover potatoes with crumb mixture. Bake at 350 for 45 minutes.
52: Strawberry Jell Salad