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Family Recipes

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Family Recipes - Page Text Content

S: Bartlett & Smothers Family Recipes

FC: Bartlett & Smothers Family Recipes

1: Table of Contents | 2 4 4 10 10 16 21 25 34 | Salads, Soups, & Sides Meats & Main Dishes Eggs & Breads Desserts Appetizers & Snacks

2: {Sides} | {Salad} | --------------- | {Soups}

3: 8 to10 cups hot cubed potatoes 4 to 5 tbsp finely chopped onion Salt, celery salt, paprika to taste 3 tbsp mustard | To the cubed hot potatoes add: chopped onions, seasonings and French dressing, toss over lightly with fork to blend well. Let marinade in refrigerator until salad is chilled, at time of serving add cut up celery, chopped eggs and mayonnaise. Tip: Cook potatoes day before, while still hot, cube a nice layer into a large saucepan, sprinkle with little salt and chopped onions, then marinate with French dressing. Toss lightly with fork. Proceed in same manner until all potatoes are marinated. Let stand covered in fridge overnight. Have all other ingredients ready, crisp and cold, add them shortly before serving. Mix well with the miracle whip and pickles, and decorate top to your liking. | Great Grandma Bartlett's Potato Salad | 4 rounded tbsp sweet pickle relish 1&1/2 to 2 cups chopped celery 4 to 6 hard boiled eggs 3/4 cup miracle whip or mayonnaise 8 to 10 tablespoons French dressing | 2 pounds chicken, cooked and cubed Marinate 2 to 3 hours in the following dressing: | 4 cups elbow macaroni, cooked, drained and chilled loss with the following dressing: 1 pint mayonnaise 4 tbsp catsup | Mix with macaroni mixture. 2 hours before serving add chicken mixture. Toss well, top salad with nice cut tomato's and sprinkle with paprika! | Grandma Nancy's Chicken Salad

4: Topping- 2 cups mayonnaise, 1 cup sour cream, & 1 pack of dry Ranch dressing. Mix together. In a 13x9 pan, layer lettuce/spinach, celery, bell pepper, carrots, mushrooms, peas. Spread topping over vegetables. Sprinkle with bacon, eggs, & cheese. Cover with saran wrap and refrigerate for 8 hours. | Mom's 7 Layer Salad | 1 small bag of peas, thawed 2 hard boiled eggs, dices 1/2 package of bacon, fried & crumbled 2 cups cheddar cheese, shredded Topping | 1- lettuce, bag lettuce mix, or bag spinach 4 stalks celery, sliced 1 bell pepper, sliced 4 carrots, sliced 1 small package fresh mushrooms, sliced | Dissolve the 2 pkgs of jello in 4 cups boiling water. Add to it- 1 tsp salt,1 Tbsp lemon juice. Meanwhile drain crushed pineapple well. Reserve juice. Now add 2 more cups of cold water to dissolved jello. Pour pineapple juice in measuring cup and add enough water to it to make 1 1/2 cups liquid. Add this to dissolved jello. Rinse 9 x 13 pyrex dish in cold water, pour into it the gelatin, chill until slightly firm. Now sprinkle drained pineapple evenly over top of mold, work it into jello evenly with fork. Now cover top of mold completely with sliced bananas. Work bananas under jello with fork, right in their place. Let mold chill overnight (cover with tin foil) To make 15 servings- cut 3-3 inch cuts out of 9 inch width- and 5- 2 5/8 inch width along the 13 1/2 inch length of casserole. Use tooth picks for a quice to keep lines even. | 2- 6 oz strawberry jello 1 can- 20 oz. crushed pineapple, in heavy syrup 2 large or 3 medium ripe bananas. | Grandma Nancy's Crunchy Salad

5: 2 small or 1 large fresh mushrooms, sliced 3 cubes of Knorr beef bouillon hot water 1- 8oz. carton heavy cream **flour/water mixture to thicken- pepper Only use hot water to add to soup if needed. Start with less water and ad hot water as needed. In medium pot fill 1/3 fill with water. Bring to boil. Add sliced mushrooms 1/4 a carton at a time. Stir in between each additions of mushrooms. Bring back to boil. Cover & simmer for 10 minutes. Add bouillon cubes & if needed hot water. Simmer 10 minutes. Make a flour water mixture to thicken soup to use later. Gradually add heavy cream while stirring continuously. Add flour mixture. Simmer to thicken. Add black pepper. **2 tablespoons flour mixed with 1/2 cup cold water. Mix thoroughly to prevent lumps. | Sauté onion and garlic in a little oil for 4-5 minutes. Add water & onion soup mix. Add basil & thyme. Simmer add beef bouillon cube if needed. Sprinkle cheese on top and sever with bread. | 1- onion, sliced 1/2 garlic, minced 1 pack onion soup mix 3 cups water | Aunt Rinda's Dutch Onion Soup | Aunt Rinda's Dutch Mushroom Soup | thyme leaves, dried basil leaves, dried 1 cube beef bouillon mozzarella cheese & French bread, sliced

6: 4 - 6 large sweet potatoes 3 cups water 1 1/2 cups brown sugar 4 Tbsp. butter 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1 long strip orange peel & juice from orange Optional- chopped pecans Preheat oven to 400 degrees. Wash and dry sweet potatoes and bake for 1 hour or until potatoes are soft to the touch. Remove from the oven and let cool slightly then remove skin from potatoes. Reduce oven temperature to 350 degrees. While the potatoes are baking, combine remaining ingredients in a saucepan. Bring to a boil, then reduce the heat and simmer for 30 to 45 minutes until sauce is slightly thickened. Slice the potatoes 1/2-inch thick into a medium casserole dish. Pour syrup over them and pecans. Return to the oven and bake for approximately 30 minutes. | 1 pkg. of Pepperidge Farm Cubed Herb Dressing 1 pkg. of Pepperidge Farm Cornbread Dressing 2 c. chopped celery 1 medium chopped onion 2 eggs 1 c. milk 2-3 c. chicken broth 1 stick butter poultry seasoning to taste Optional- add pecans or cooked sausage. Preheat the oven to 350F. Heat the butter in a saucepan over medium-low heat. Add the celery & onion and cook for 5 minutes or until tender-crisp, stirring occasionally. In large bowl, beat together eggs and milk. Add in the stuffing and mix lightly. Add the broth to a little at a time. Mix well. If needed, add more broth. The stuffing should be moist but not soggy. Season to taste with poultry seasoning. Spoon the stuffing mixture into a greased 9x13 inch baking dish. Cover the baking dish with foil. Bake for 30 minutes or until the stuffing mixture is hot. Crock-pot method- Make same as above except without the milk. Add the stuffing mixture to a greased Crockpot. Cook on high for 45 minutes. Reduce to low and cook for 2-4 hours. | Grandma Frona's Dressing | Steven's Sweet Potatoes

7: 1 (12 oz.) can white shoe peg corn, drained 1 (16 oz.) can French cut string beans, drained 1/2 c. celery, chopped 1/2 c. onion, chopped 1 (2 oz.) jar pimentos, chopped 1/2 c. sour cream 1/2 c. sharp cheddar cheese, grated 1 (10 3/4 oz.) can cream of celery soup 1/2 tsp. salt 1/2 tsp. pepper TOPPING: 1 c. crushed Ritz crackers crumbs 1/2 stick butter, melted 1/2 c. slivered almonds Mix all ingredients except topping. Place in 1 1/2 quart casserole. Sprinkle topping over casserole. Bake at 350 degrees for 45 minutes. | 3 cans drained white shoepeg corn 2 Tbsp. melted butter 1 (8 oz.) pkg. softened cream cheese 2 Tbsp. milk 1 can chopped green chilies Drain corn and canned chilies. Mix together the rest of ingredients. Add to corn mixture and bake at 350 degrees for 30. Stir after 20 minutes. | Jenny's Connoisseur Casserole | Jenny's Shoepeg Corn | Cooked Carrots | 1 lb. baby carrots 1/2 c. chopped parsley 1/2 stick butter Cook carrots in a pot with 1 inch of water until tender. Drain off the liquid. Stir in butter and parsley.

8: 2 pkgs. frozen corn (12 oz) 8 oz. pkg. of cream cheese 1/4 c. butter, cubed 2 Tbsp. sugar 1 tsp. salt tsp. pepper Place corn in crock pot. Cut butter and cream cheese into cubes and place in crock pot. Add sugar, salt and pepper. Stir well. Cover and cook on low for 4 hours or high for 2 hours. Stir at least once half way through cooking time. | 1 bag fresh Brussels sprouts 2 or 3 Tbsp. olive oil 1 or 2 Tbsp. balsamic vinegar Optional- cooked bacon, onion & hazelnuts or almonds (bacon grease drippings) Rinse & dry Brussels sprouts. Cut in half or leave whole. In a large wok or skillet, heat oil over medium-high heat. Stir in Brussels sprouts; cook, stirring frequently, for 1 to 2 minutes. If adding bacon, add bacon drippings, stirring frequently, for 3 to 4 minutes. Season with salt and pepper as desired. Add crumbled cooked bacon, onions & hazelnuts or almonds. Continue cooking 1-2 minutes more. Remove from heat & sprinkle with balsamic vinegar to coat. | Stir-fried Green Brussels Sprouts Can use carrots or green beans | Pam’s Creamy Crock Corn | Roasted Potatoes or Vegetables Can use carrots or Brussels sprouts | 1/4 c. vegetable oil 1/2 - 1 pkg. Hidden Valley Original Ranch Dry Salad Dressing & Seasoning Mix 2 lbs. potatoes quartered Place potatoes in baking sheet & add oil. Toss to coat. Add dry Ranch Dressing & toss again until coated. Bake in ungreased baking pan at 450F for 30 to 35 minutes or until potatoes are brown and crisp.

9: 1 cucumber, sliced & peeled 3 or 4 Tbsp. sugar 1/2 c. warm water dash vinegar Optional- dill or caraway seed Seasoning- salt & pepper to taste or season salt. Slice cucumber. Dissolve sugar in water. Add cucumber and dash of vinegar. Season as desired. | 1- 16 oz. vegetarian baked beans 1/4 c. brown sugar 1 small chopped onion 1/4 c. ketchup 1 Tbsp. mustard (not dry mustard) 1/2 tsp. Worcestershire sauce (optional) 2 or 3 slices raw bacon Stir all ingredients together (except bacon) until well mixed. Putt in baking dish. Lay raw bacon on top. Bake in a 350 oven 40 minutes to an hour, stirring about halfway through cooking time. Cover & bake 20 minutes. Uncover & continue to bake 20 more minutes. | Aunt Rinda's Dutch Cucumbers | Dad's Baked Beans | Pumpkin Spice Vinaigrette

10: The day ahead 1 large chicken- about 3 1/3 lbs. Trim fat off chicken- wash. Then boil gently in 1 quart plus 1 cup boiling water with celery tops and one sliced onion added about 50 minutes or until tender. Remove chicken, let it and broth cool. Put in fridge. Next day skim chicken broth and cut up chicken into nice size cubes. Prepare 2 full cups of sliced celery and 2 full cups of cut up carrots- boil in small amount of water seasoned with salt, until tender, about 25 to 30 minutes. In rapidly boiling water cook 1 1/4 cup elbow macaroni for 12 minutes. Add 1 Tbsp salt, 1 Tbsp nucoa(margarine) to water. drain macaroni in calendar and blanch with cold water. You should have from 4 to 4 1/2 cups chicken broth, add to it 2 to 2 1/2 cups milk. In large sauce pan melt 7 generous Tbsp butter- not nucoa- add gradually 7 to 8 Tbsp flour, blend to a smooth paste. Add to it slowly- 2 cups of the broth and milk liquid and stir until well blended. Gradually add rest of liquid, let come to a boil, stirring constantly, boil gently for 3 to 4 minutes. Then add the vegetables, macaroni and cut up chicken. Note: Reserve 1 cup broth, let come to a boil, add 8 chicken bouillon cubes, when dissolved add to soup and blend well. Also, add pepper to improve taste. | 1 1/2 c. long grain rice 1/4 c. oil 1 can (16 oz.) whole tomatoes 1 onion cut in big chunks 1 bell pepper cut in big chunks 1 pkg. Sazon Goya Culantro y Achiote 1 tsp. minced garlic 2 – 2 1/2 c. water 1 chicken flavored bouillon cube garlic salt to taste Heat oil in large frying pan on medium heat. Add rice and cook until golden brown. Add onion, bell pepper, & garlic. Saute a few minutes more. When rice is brown, add water, tomatoes with liquid, bouillon cube, Sazon Goya packet, & garlic salt to pan. Stir until bouillon cube is dissolved and cover pan. Reduce heat to low. Let simmer for 20-25 minutes or until all is cooked and there is no liquid left. If needed add more water so it won’t burn. Fluff rice before serving. | Dad's Spanish Rice | xxx

11: 2 1/2 cups diced carrots (cooked in 2 1/2 cups boiling water w/ 1/2 tsp salt) 2 1/2 cups cut up celery, (cooked in 3 cups water, 1/2 tsp salt) 1 1/2 cups croak-neck squash, cut up and added to celery the last 10 minutes of cooking. 2 cans chicken noodle soup, undiluted 2 chicken bouillon-1 can consume Add cooked vegetables with remaining water to undiluted chicken soup. Also consume. Reheat soup; add chicken bouillon and stir till dissolved. Serve (Makes about 12 servings) | 1 package (36 oz.) frozen hash brown potatoes, thawed 1 stick melted butter 1/2 tsp. salt 1/2 tsp. pepper 8 oz. sour cream 1/2 c. finely chopped onion 1 can cream of mushroom soup 1 can cream of chicken soup 2 c. shredded Cheddar cheese- reserve 1/2 cup for topping. Topping- 1 tube crushed Ritz crackers Combine all ingredients in a large bowl reserving 1/2 cup of cheese and crackers for topping. Sprinkle the potato mixture evenly with cheese & then the crushed Ritz crackers. Bake at 350F. for 45 minutes or until the mixture is hot and bubbling. **If too soupy, only add 1 can of soup. | Grandpa Chiefy's Meat Marinade | Hash Brown Casserole

12: {Main Dishes} | 16

13: Cover bottom of pan with cornflakes. Arrange in layers- Pour white sauce over top. Cover with cornflakes. Bake at 350 for 30 minutes in 9 x 12 pan | 1 small onion- cut fine 1/2 cup bread crumbs-fine 1 can spam- diced 1/2 green pepper - grated 1 can mushrooms- small can with stems and all, drain 1 can cut green beans- drained 1/2 pound mild cheese 3 cups medium white sauce | 2 cups MJB long grain rice 2 cans solid Tuna 1 can to 1 1/2 cans mushroom soup 1 to 1 1/2 cans consume Medium nippy cheddar cheese (8 to 10 oz or suit to taste) Note: use 2 cans of each, reserve 1/2 can of each for next step. Steam Rice as directed on box- to not quite done. (18 min) Put rice in large colander and blanch quickly with cold water. Let drain. In large bowl arrange 1 layer of rice, 1 layer of flaked tuna, 1 layer of coarsely grated cheese. Alternate like that until all ingredients are used up. In sauce pan heat to warm 1 can of mushroom soup mixed with 1 can of consume soup. Pour over rice and toss lightly with fork. Bake in 375 oven, covered with tinfoil, for 45 minutes. Have ready another half can of mushroom and consume soup mixed and heated and add to casserole about 10 minutes before done, mixing it in lightly with fork. The last minute remove tin foil and add generous layer of the grated cheese- let melt- and serve | Cook broccoli as directed on package label, omitting salt. Drain and arrange in shallon 1/2 qt. greased baking dish. Cover with tuna pieces. Mix soup and mayonnaise and pour over tuna. Sprinkle with breadcrumbs and top with generous sprinkle of Parmesan cheese. Bake in 530 degree oven about 20-25 min. | 1 pkgs. 10 oz. frozen broccoli spears 1 can 7 oz. tuna, drained 1 can 10 1/2 oz. condensed cream of chicken soup 1/3 C mayonnaise Find dry breadcrumbs Grated Parmesan cheese | 17 | Aunt Rinda's Enchilada Casserole | Grandma Frona's Goulash

14: 2 cans (16 oz each) pork & beans 1 envelope Lipton onion soup mix 1/3 cup catsup 1/4 cup water 2 Tbsp brown sugar 1 Tbsp prepared mustard 1 pound (or less)wieners sliced- (use excellence A & R Big Dogs) Combine all ingredients in a 2-quart casserole or bean pot. Bake uncovered at 350 about 1 hour. Makes 4 to 6 adult servings Note: for this amount of beans add only 3/4 pound of large wieners. | 2 ripe Avocado 3 Tbsp onion, minced 1 Tbsp lemon juice 1 Tbsp mayonnaise 2 drops hot pepper sauce 1/2 tsp salt (to taste) 2 large tomatoes 1 cup Dorrito’s tortilla chips. Mash avocado, add all ingredients, serve on tomato slices with chips. | 1 cup MJB long grain rice 1&3/4 cups water 3 to 4 tbsp chopped onions 3 to 4 tbsp finely chopped green pepper 2 tbsp chopped pimento 3/4 stick of butter 1 can undiluted consomme' Salt to taste | Let 1&3/4 cups water come to a boil. Add 1/2 tsp salt and 1/4 stick butter. Add rice slowly, cover pan and let rice cook gently for 15 to 18 minutes until all water is absorbed. While rice cooks, saute onions and green pepper in 1/2 stick butter until onions are golden brown. Add to steamed rice along with 1 can of consomme. Stir lightly with fork and cook rice gently for another 10 minutes or until the soup is absorbed. Rice should be left very moist. Add chopped pimento, toss lightly with fork, and serve immediately. Watch Rice Closely! | 14 | Aunt Vergie's Chicken & Dumplings | Janie's Spaghetti

15: Lydia’s Pickled Cucumbers 2 to 3 cucumbers 1 cup vinegar 1 cup sugar 2 cups water | Lydia’s Pickled Beets 1 to 2 cans sliced canned or fresh beets that have been cooked or 1 to 2 cans small beets 1 cup vinegar 1 cup sugar 2 cups water | Baked Pork and Beans Served at Mason family outing----June 18,1984 18 to 20 generous servings. 2 Tall 53 oz. Pork and Beans, (Hunts or Campbell's) Plus 2 -16 oz. cans. Pour all in baking pan (15 1/2 x 10 1/2 x 2 2/8 deep) Blend in well-- 4 rounded Tbsp brown sugar 6 Tbsp Heinz Catsup 1 (20 oz.) can Dole Pineapple Chunks, drained and sliced in half 10 oz. partially pre fried bacon slices cut into cubes. Blend all ingredients well. Bake open at 350 for 1 hour and 25 minutes. Remove from heat, let set for one hour before serving to be of right consistency. | Specially Prepared String Beans (for Parties and Dinners) 3 cans string beans 1 1/2 cups chopped celery 6 Tbsp minced onions 3 Tbsp dried parsley 6 Tbsp pimento, chopped 5 Tbsp butter Melt butter; add celery and onions and sauté. (Warm beans, drain and add along with pimento to sautéed vegetables. | Stewed Rhubarb To 2 cups diced rhubarb add: 1/2 cup brown sugar 1 Tbsp water Let come to a boil. Boil about 5 min. | 15 | Potatoes, Hotdogs & Cheese | Simply Steak & Rice

16: 1 cup soft butter or margarine or oil 1 cup sugar 2 eggs 3&1/2 cups flour 1 tsp soda 1 can (6oz) lemonade concentrate thawed | Cream butter and sugar together. Add eggs one at a time - beat well after each. Sift flour and soda together - add dash of salt. Stir into creamed mixture alternately with 1/2 cup of the lemonade concentrate. Drop dough by teaspoonfuls onto greased baking sheet. Bake at 400 about 7 or 8 minutes (not more- bake till just golden around edges) Brush hot cookies with remaining 2 oz lemonade and sprinkle with granulated sugar. | Blend butter and sugar until creamy. Add eggs and beat. Combine flour, baking powder and salt. Add to creamed mixture, blending well. Roll dough into wax paper and chill thoroughly. Roll chilled dough, one part at a time 1/4 inch thick or thinner. Bake at 325 for 7 to 10 minutes or until done. Icing... | 1 cup butter or nucoa (butter preferred) 1 1/2 cups sugar 2 eggs 2 1/2 cups sifted all-purpose flour 1 tsp baking powder 1 tsp salt 2 tsp vanilla, orange or lemon extract for flavor. | 30 | Creamy Chicken & Mushrooms | Miss Gayle's Chicken & Rice

17: Heat oven to 350. Mix thoroughly butter, shortening, 1 C sugar and the eggs. Blend in flour, cream of tartar, soda and salt. Shape dough by rounded tsp. full into balls. Mix 2 Tbls. sugar and the cinnamon. Roll balls in mixture. Place 2 inches apart on un-greased baking sheet. Bake from 7-8 min. or until set immediately remove from baking sheet. About 6 dozen cookies. | 2 tsp. cream of tarter 1 tsp. soda tsp. salt 3 Tbls. sugar 3 tsp. cinnamon | 1/2 C. butter or marg. softened 1/2 C. shortening 1 1/2 C. sugar 2 eggs 2 3/4 C. all-purpose flour | Note: it calls for Nestle’ butterscotch morsels – we buy Gurley’s butterscotch cookie drops. They are less expensive. Preheat oven to 375. In small bowl, combine flour, baking powder, soda and salt. Set aside. In large bowl, combine butter, brown sugar, eggs and water. Beat until creamy. Gradually add flour mixture. Stir in oats, butterscotch morsels and extract. Drop by nicely, rounded teaspoon onto greased cookie sheets. Bake at 350 for 8 min. (about) watch closely. Makes 5 – 5 1/2 dozen cookies. | 1 1/2 C. firmly packed brown sugar 2 eggs 1 Tbls. water 1 1/2 C. oats, uncooked 6 oz. butterscotch morsels 1/2 tsp. orange or lemon extract | 2 C un-sifted flour 2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1 C. or 2 sticks butter, softened | 31 | Mom's Meatloaf | Mom's Mexican Meatloaf

18: The day ahead 1 large chicken- about 3 1/3 lbs. Trim fat off chicken- wash. Then boil gently in 1 quart plus 1 cup boiling water with celery tops and one sliced onion added about 50 minutes or until tender. Remove chicken, let it and broth cool. Put in fridge. Next day skim chicken broth and cut up chicken into nice size cubes. Prepare 2 full cups of sliced celery and 2 full cups of cut up carrots- boil in small amount of water seasoned with salt, until tender, about 25 to 30 minutes. In rapidly boiling water cook 1 1/4 cup elbow macaroni for 12 minutes. Add 1 Tbsp salt, 1 Tbsp nucoa(margarine) to water. drain macaroni in calendar and blanch with cold water. You should have from 4 to 4 1/2 cups chicken broth, add to it 2 to 2 1/2 cups milk. In large sauce pan melt 7 generous Tbsp butter- not nucoa- add gradually 7 to 8 Tbsp flour, blend to a smooth paste. Add to it slowly- 2 cups of the broth and milk liquid and stir until well blended. Gradually add rest of liquid, let come to a boil, stirring constantly, boil gently for 3 to 4 minutes. Then add the vegetables, macaroni and cut up chicken. Note: Reserve 1 cup broth, let come to a boil, add 8 chicken bouillon cubes, when dissolved add to soup and blend well. Also, add pepper to improve taste. | In sauce pan melt 4 Tbsp butter or nucoa. Add 3 Tbsp finely chopped onion and saute until clear. Now blend in it 3 to 3 1/2 Tbsp flour, blend until smooth. Gradually add 4 cups (1 quart) of milk, stir constantly until cream sauce comes to a boil. Boil gently 3 to 4 minutes. Now add 1 (16 oz) can of cream style corn. stir and simmer for 1 or 2 minutes. Serve. Serve with it crackers and cheese, relishes, green salad or rolls. Add 1 1/2 tsp salt a few dashes of pepper for seasoning. ( On another recipe card, grandma used only 3 Tbsp butter, 2 Tbsp onion, 2 Tbsp flour and 3 cups of milk- apparently the above recipe is the “extended” recipe.) | Grandma Nancy's Spaghetti Sauce | Grandma Nancy's Lasagna

19: 12 slices of Sandwich Bread 3 tsp salt 1 tsp pepper 4 1/2 tsp Poultry seasoning Blend together in small dish. 1 1/2 cups chopped celery | Lay slices of bread on rack in oven at 325 . They will dry out on bottom first, so turn after a while. In oblong dish brake up dry bread into cube size. Sprinkle blended seasoning over bread evenly. Now add chopped onions, chopped celery chopped water chestnuts evenly, and toss with fork. Now peel and grate apples into a large bowl. Sprinkle evenly with lemon juice and sugar. Beat eggs in bowl; add melted butter and milk and beat till blended. Pour evenly over dressing and toss lightly with fork. Lay dressing loosely into Turkey Cavity. NEVER MASH IT DOWN. P.S. Instead of putting dressing into Turkey, bake it in a bread loave pan at 375 for 40 min. | 1 1/2 Tbsp flour 1/3 cup sugar 1 egg- well beaten 1/2 cup pineapple juice Combine flour and sugar. Stir in egg, blend well. Then add fruit juices. Cook, stirring over medium heat until it comes to a boil. Boil gently 2 to 3 minutes or until dressing has thickened. Set aside to cool. Put in fridge, cover to chill. Whip cream to real firm stage. Fold into fruit salad until well blended. This amount will serve 12 to 14 generous servings. | Lisa Quigley's Italian Pasta from landlord in Italy | 1-3 oz can Reese whole water chestnuts, (cut up) 1 medium onion- chopped 5 large Roman Beauty Cooking Apples 6 eggs 1 square melted butter 3 1/2 cups milk. | Ceviche | 1/2 cup orange juice 5 tsp lemon juice 1 cup whipping cream

20: Sweet -Sour Sauce “New butter barbecue sauce, gives a burger better flavor” In sauce pan heat butter over medium heat, stirring occasionally, until light amber color. Cool slightly. Add vinegar, catsup, brown sugar, garlic, salt and pepper. Bring to a boil. Stir pineapple juice into cornstarch; gradually add to hot mixture. Cook over medium heat, stirring constantly until thickened. Brush sauce over meat lightly while barbecuing, then spread on generously before serving. | 1/2 tsp salt 1/4 tsp pepper 1/2 cup pineapple juice 1 Tbsp corn starch | 1 stick butter 1/4 cup red wine vinegar 1/4 cup catsup 3 Tbsp brown sugar 1 clove garlic, crushed | 2 Square chocolate 4 Tbsp butter 1 cup milk 1 cup sugar | Melt 1/4 cup butter add 1 tsp grated lemon rind 2 Tbsp fresh lemon juice | Lemon Sauce for Vegetables | Melt butter and chocolate in sauce pan. Heat milk and add to butter and chocolate. Cook slowly until smooth, then add sugar. Cook very slowly 1/2 to 1 hour. Serves 8 | Chocolate Sauce | White Sauce 3 cups milk 6 Tbsp flour 6 Tbsp margarine 1/2 tsp salt | Honey Butter 1/2 cup butter -softened 1/4 tsp vanilla 1 egg yolk 1 cup honey | 12

21: Dry bread slices thoroughly in 250 degree oven. Break in a dish large enough to accommodate dressing. Sprinkle salt and poultry seasoning evenly over bread, then chopped onions and celery. Mix well. Make thick applesauce out of apples (sweetened). Let cool and add to mixture. Add 3 tbsp raisins if desired. Last, mix milk, beaten eggs, and melted butter and add to dressing, tossing lightly until well blended. Keep dressing fluffy when stuffing turkey. Never pack it down or press with spoon. | 8 cups dried bread (18-19 slices) 3 cups milk 1/2 square butter 3 eggs beaten 4 large cooking apples (Roman Beauty or Golden Delicious) | My Favorite Turkey Dressing (This recipe is enough for a small bird. Double recipe for 20-21 pound bird) | 3/4 cup finely chopped celery 1 small onion finely chopped 2&1/2 tsp poultry seasoning 2&1/2 tsp salt | Put all ingredients in a glass jar, close lid tight and blend dressing well by shaking the jar hard about 20 times. Shake in this manner every time before using and serve salad immediately. | 2/3 cup Mazola or Puritan Oil 1/3 cup Heinz Apple Cider (or lemon juice) 1 tsp salt 1/2 tsp paprika 1/3 to 1/2 tsp onion salt 1/3 tsp garlic salt 3 rounded tsp honey | My Favorite French Dressing Makes 1 cup dressing | This dressing may be used on green salads, potato salads, macaroni salads, wedges of lettuce etc.... | 13

22: {Eggs} | ---------- | {Breakfast} | {Breads}

23: 2 1/2 cups diced carrots (cooked in 2 1/2 cups boiling water w/ 1/2 tsp salt) 2 1/2 cups cut up celery, (cooked in 3 cups water, 1/2 tsp salt) 1 1/2 cups croak-neck squash, cut up and added to celery the last 10 minutes of cooking. 2 cans chicken noodle soup, undiluted 2 chicken bouillon-1 can consume Add cooked vegetables with remaining water to undiluted chicken soup. Also consume. Reheat soup; add chicken bouillon and stir till dissolved. Serve (Makes about 12 servings) | To 4 cups shredded cabbage add: 1/3 cup finely chopped onion 1/2 cup finely chopped green pepper Put this shredded stew in a damp cloth and chill until serving time. Season with: 1 tsp salt- 1/4 tsp pepper- 2 Tbsp sugar-1 tsp celery salt Add a dressing of: 1/2 cup mayonnaise mixed with 1 1/2 Tbsp vinegar - 1 tsp prepared mustard. | Zucchini Bread | Banana Bread | Pumpkin Spice Vinaigrette

24: Beat egg yolks slightly in top of double boiler. Add sugars, salt gradually add milk, stirring constantly. Cook over boiling water until mix coats spoon- about 10 min. Remove from heat. Cool and add flavoring and rice. Fold in pineapple, beaten egg whites and whipped cream until mixture holds peak. Put in tray in freezer. Freeze until firm about 3 hours. Serves 6. Nuts or maraschino Cherries may be added. Add however before freezing. | 2 eggs 2 Tbsp sugar Pinch of salt 1 cup milk 1/4 tsp vanilla 1/2 tsp lemon juice 1 cup cooked rice 1 cup crushed pineapple 1/2 cup whipped cream. | 1 cup Libbys Pumpkin 1/2 cup Crisco 1&1/2 cups sugar 1 egg 1 tsp vanilla 1/2 cup chopped nuts 3/4 cups chocolate chips | Sift Together: 2&1/2 cups of flour 1 tsp cinnamon 1 tsp baking powder 1 tsp soda 1 tsp nutmeg 1tsp salt | Cream together shortening and sugar. Add egg and blend well. Add vanilla. Add alternately the flour and the pumpkin, blending well. Sprinkle in nuts and blend with fork, now add chocolate chips in same manner. Drop by rounded teaspoon onto greased baking sheet and bake at 375 degrees for 8 minutes or until a light tan edge shows on cookie. Cool and glaze to your liking. Will make 5 dozen cookies | Glaze for five dozen cookies: 1&3/4 cup powdered sugar, 3 tbsp lemon juice Beat real well until smooth and satinee add two drops of flavored food coloring | 32 | 8 Layer Jello Salad | Party Salad/ Cherry Fluff

25: 2 1/2 cups diced carrots (cooked in 2 1/2 cups boiling water w/ 1/2 tsp salt) 2 1/2 cups cut up celery, (cooked in 3 cups water, 1/2 tsp salt) 1 1/2 cups croak-neck squash, cut up and added to celery the last 10 minutes of cooking. 2 cans chicken noodle soup, undiluted 2 chicken bouillon-1 can consume Add cooked vegetables with remaining water to undiluted chicken soup. Also consume. Reheat soup; add chicken bouillon and stir till dissolved. Serve (Makes about 12 servings) | To 4 cups shredded cabbage add: 1/3 cup finely chopped onion 1/2 cup finely chopped green pepper Put this shredded stew in a damp cloth and chill until serving time. Season with: 1 tsp salt- 1/4 tsp pepper- 2 Tbsp sugar-1 tsp celery salt Add a dressing of: 1/2 cup mayonnaise mixed with 1 1/2 Tbsp vinegar - 1 tsp prepared mustard. | Zucchini Bread | Banana Bread | Pumpkin Spice Vinaigrette

26: Simmer sauce for 1 hour, stirring from time to time to prevent sticking. The meat will have absorbed practically all the liquid by then, and be of perfect consistency for Sloppy Joe’s. Allow 1 heaping Tbsp of meat for one hamburger bun. If meat should cook too dry, add a little tomato juice, or catsup diluted with water to have it right in moisture. Good Luck- Love, Lydia | This is mild seasoned, to suit children as well as adults. 2 1/2 lbs ground beef 2 tsp all season salt 1 tsp salt 1/2 to 3/4 tsp pepper 1 large or 2 medium onions finely chopped. Blend all ingredients well with ground beef. Brown meat in large frying pan. | Blend dry seasoning into meat. Add eggs- blend in. Add soaked crumbs then catsup, celery and onions. Shape into loave. Bake at 350 for 1 1/2 hours. Pour light coating of water over meat loave before shaping. | 1/4 of a large onion, chopped 1/2 cup finely chopped celery 1/2 cup cracker crumbs (soaked in milk) 3/4 cup milk (use canned milk) 1/4 cup catsup or 4 oz. of tomato sauce blended with 2 Tbsp catsup. | 2 pounds good quality ground beef 2 tsp all season salt 1 tsp salt 3-4 dashes pepper 2 eggs beaten | Add to it 1 can of Tomato Soup, diluted with 1/2 can water 1- 11 oz can Spanish tomato sauce 1 Tbsp Worcestershire Sauce 3 to 4 rounded Tbsp catsup 2 rounded Tbsp brown sugar 10 drops Tabasco | 18 | Pumpkin Bread | Monkey Bread

27: 3 1/2 lbs lean spare ribs Dredge meat in seasoned flour, brown nicely on each side. Pour some of Barbecue Sauce in bottom of baking dish, put meat in dish and pour rest of sauce over it. Bake at 375 for 1 1/2 hour, covered tightly with foil. If crock pot is used, do not brown meat, dredge it in sauce. Put in pot and drizzle a little more sauce over meat. Cook at slow temp. 8 hours. Use rest of Sauce heated over Rice or Noodles, or Macaroni. | 1/2 cup tomato catsup 1 can consume 2 Tbsp Worcestershire sauce Dash of onion salt, garlic salt and cayenne | Barbecue Sauce | Put ground beef in a bowl. Sprinkle seasonings & chopped onions over it, blend in well with hand. Brown. Blend all the liquid ingredients in sauce pan, add to browned ground beef. Simmer or rather boil gently about 40 to 45 minutes. Serve with 10 oz. cooked spaghetti. | 1 can Campbell’s tomato soup diluted with 1/2 can water 1- 11 oz. Spanish tomato sauce 2 to 3 rounded Tbsp Catsup 2 to 3 rounded Tbsp brown sugar 1 Tbsp Worcestershire sauce | 1 lb lean ground beef 1 tsp Lawry’s seasoned salt 1/2 tsp salt 1/3 tsp pepper 1 medium onion- chopped | 1 tsp prepared mustard 1 Tbsp dry parsley Bring all ingredients to a boil, before pouring on meat. | 19 | Strawberry Muffins | Jimmy's Breakfast Casserole

28: 3 boneless chicken breasts - bake, cool and cut up 2 to 3 cups of cooked pasta. (I like the spiral) 2 medium zucchini and 1 medium crook neck squash Slice and simmer in water with 1 medium onion that has been sliced up. Cook on low boil until barely tender (about 4-6 minutes). Drain water 2 cans diced tomatoes (I like the Italian flavored) soup can size 4 cups white sauce with 1 to 2 cup of grated cheese (according to taste) I make the white sauce by putting 4 Tbsp of flour in 1 quart measure. Add enough milk to stir and make a paste. Add more milk to fill the quart measure. Cook and stir until comes to boil and thickens slightly. Add the tomatoes. In 13 x 9 casserole dish (I have a casserole dish that is just a little larger which works well) Add the zucchini and onion, the chicken, the pasta, and pour the sauce over all. Break small pieces of bread and put on top of mix Top with grated cheese Bake 350 for 20 to 30 minutes. | Zucchini Casserole This is one of my very favorite summer casserole recipes that I got from my mother. I have modified it somewhat. -Marie Serves 4 | Pan fry bacon until cooked, but not crisp. Combine soup, milk and Worcestershire sauce. Pour all into a shallow, buttered 2 qt baking dish. Arrange bacon in single layer over top. Heat in 350 oven about 30 min, or until bacon is crisp. | 1 lb. bacon 10 1/2 oz can cream of celery soup 1/2 C milk 1 tsp Worcestershire sauce. 4 hard cook eggs, chopped 7 oz pkg macaroni cooked and drained. | 20

29: {Desserts }

30: 1st layer- Mix flour, 2 sticks softened butter, 1 cup chopped pecans. Mix well and spread in bottom of 13 x 9 pan. Bake at 350 for 15 minute. Let cool slightly. 2nd layer- Softened cream cheese, powder sugar, small cool whip. Cream together. Spread on top of warm 1st layer. Use back of dipped spoon in hot water for easier spreading. 3rd layer- Mix well the instant vanilla pudding with 2 cups milk. Let firm up for a few minutes. Spread on top of 2nd layer. 4th layer- Mix well the instant chocolate pudding with 2 cups milk. Let firm up for a few minutes. Spread on top of 3rd layer. 5th layer- Spread large cool whip on top and sprinkle with c. chopped pecans. Cover with foil and let set in refrigerator for a couple of hours. | Preheat oven 350 Makes .6-7 dozen 2/3 butter/margarine 1 c. sugar 2 eggs 2 1/2 c flour 1 1/2 tsp. baking powder 1/4 tsp. nutmeg 1/4 tsp. cinnamon tsp. 1/4 salt 1 tsp. vanilla | Cream butter and sugar together thoroughly. Beat in eggs one at a time until light and fluffy. Blend dry ingredients together. Mix gradually into butter mixture. Add vanilla. Chill dough at least 3 hours. Roll out onto a lightly floured surface to inch thickness. Cut with flour-dipped cookie cutters. Place on cookie sheet Bake 10 minutes. Cool on cookie rack. Decorate with icing and sprinkles. | 27 | Aunt Martha’ 5 Layer Dessert | Grandpa's Christmas Cookies | 2 sticks butter – softened 1 c. powder sugar 1 c. flour 1 small & 1 large cool whip 1 large package instant vanilla pudding mix 1 large package instant chocolate pudding mix 1 c. chopped pecans 8 oz. cream cheese – softened 4 c. milk

31: Pie Topping- 3/4 c. brown sugar 3/4 c. flour 1/3 c. butter 1/2 c. chopped pecans. Mix together well. 1 Pie crust Filling- 4-6 apples peeled & sliced or 1 can apple pie filling 1 tsp. cinnamon 1/8 tsp. salt 2 Tbsp. flour extra butter Mix filling ingredients together and pour into unbaked pie crust. Dot with butter and sprinkle with topping Bake a 400 for 45 minutes. | 1 package Duncan Hines Classic Butter Golden Cake Mix 2 Tbsp. brown sugar 2 tsp. ground cinnamon 1 c. finely chopped pecans 4 large eggs 1 c. sour cream 1/3 c. vegetable oil 1/4 c. water 1/4 c. sugar Glaze- 2 Tbsp lemon juice 3/4 c. powder sugar Preheat oven to 375F. Grease and flour 10-inch Bundt or tube pan. Combine 2 tablespoons of cake mix, brown sugar, cinnamon and pecans in medium bowl; set aside. Combine remaining cake mix, eggs, sour cream, oil, water and sugar in large bowl. Beat with an electric mixer at medium speed 4 minutes. Pour 2/3 of batter into prepared pan. Sprinkle with pecan mixture. Spoon the remaining batter evenly over pecans. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool cake on wire rack 25 minutes. Remove cake from pan and cool completely. Drizzle glaze on cool cake. Glaze- 2 Tbsp lemon juice 3/4 c. powder sugar Mix well. | 27 | Fred's Apple Pie | Grandma Nancy's Sock-It to Me Cake

32: 1 lb. box graham crackers 1 lb. marshmallows c. milk 1 box candied cherries (green & read), 9 slices candied pineapple, 6 c. chopped nuts Crush graham crackers. In large bowl, mix crackers with fruit and nuts. Boil marshmallows & milk for about 15 minutes until melted and brown. Pour over cracker nut fruit mixture. Pack in foil, butter lined bread pan. Happy eating. | Grandpa’s Fruit Cake- | 2 c. sugar 1/2 c butter 4 Tbsp. coco 1/2 c. milk 2 c. oats 2 c. rice krispies 1 tsp. vanilla | Mix in large pan the sugar, butter, coco milk. Bring to a boil and let boil 1 minute. Remove from heat. Stir in 2 c. oats, 2 c. rice krispies, 1 tsp. vanilla. Drop by teaspoon on wax paper. | 1- 8 oz. Pillsbury refrigerator sugar cookie roll, sliced inch thick. 1- 8 oz. softened cream cheese 1/3 c. sugar tsp. vanilla Assorted fruit suggestion- sliced apples, sliced peaches (fresh or canned), drained mandarin organdies, bananas, strawberries, grapes, drained sliced canned pineapple, kiwi. For crust- Cut cookie dough into inch slices. Place in 14 in round pan or any other rectangle pan. Press dough together so there are no gaps. Bake at 375 for 12 minutes. Cool well. Combine softened cream cheese, sugar, & vanilla. Mix well until blended. Spread over cookie crust. Just before serving- arrange fruit on top or mix fruit altogether to make a fruit salad type topping. Chill. Optional- on top of fruit layer can spread slightly heated marmalade for a glaze. | 26 | Jimmy’s Favorite Cookies | Fruit Pizza- Can make crust a day ahead.

33: 1 unbaked 10 inch pie shell 3/4 c. shelled pecans 1 1/2 sticks butter 1 lb. brown sugar (light or dark) 4 eggs 1/2 c. cream 1 1/2 tsp. vanilla extract Pour pecans into unbaked pie shell, distribute evenly. Cream butter, add sugar and blend. Add eggs one at a time, blend thoroughly. Add cream and vanilla flavoring, blend and pour into pie shell over pecans. Bake 1 hour at 325 degrees. This will make 2 pies when using store bought pie shells. | 1 box chocolate cake mix, water, eggs & oil needed to bake cake. Frosting- 1 stick butter 2 Tbsp. baking cocoa 1/4 c. milk 3 c. powdered sugar 1 tsp. vanilla Opt. c. chopped nuts. Make cake mix according to directions. Pour in a greased & floured 17 x 11 inch pan Bake cake at 350 for 20 minutes. Keep an eye on so it does not burn. Use toothpick to check if done. Poke cake with fork all over. While brownies bake, prepare the frosting. In a saucepan, combine butter, cocoa, & milk. Heat to boiling point, stirring. Mix in powder sugar & vanilla until smooth. Pour warm frosting over cake as soon as out of oven. Sprinkle with nuts. Let cool. | 26 | Grandpa Chiefy's Imperial Pecan Pie | Mom's Texas School Sheet Cake Brownies-

34: 2 c. sugar 1 1/2 c. vegetable oil 4 eggs well beaten 1 cup chopped pecans 3 c. grated carrots 2 tsp. baking powder 2 tsp. baking soda 2 c. flour 2 tsp. cinnamon 1 tsp. salt Opt- 1/2 c. raisins. Icing- 1 lb. confectioners sugar 1- 8oz. softened cream cheese 1/2 stick softened butter 1 tsp vanilla extract. Mix sugar and oil. Add eggs 1 at a time. Mixing well in between each egg. Combine all dry ingredients. Stir into egg mixture & mix until smooth. Add pecans, carrots and raisins. Pour into floured and greased pans. Can use a 13 x 9 or two 9 inch round pans. Bake at 325 for 45 minutes. Cool completely. Frost with icing. Icing- Combine ingredients until smooth. Spread on cake. | 28 | 1 package white cake mix 1 – 3 oz.) strawberry jello 3 Tbsp sugar 1 cup water 3 Tbsp all-purpose flour 1/2 c. canola oil 2 large eggs 1 c. finely chopped strawberries Optional- coconut & chopped pecans FROSTING: 1/4 c. softened butter 1/2 c. frozen & thawed strawberries(drain well) 4-1/2 to 5 cups confectioners' sugar. Mix well until smooth. Preheat oven to 350. Grease & flour 13 x 9 pan. In a large bowl, combine cake mix, jello, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries, pecans, & coconut. Pour into pan. Bake at 350 for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. Frosting- In a small bowl, beat butter until creamy. Beat in thawed and drained strawberries. Gradually beat in enough confectioners’ sugar to reach desired consistency. Spread frosting on cake. | Grandma Nancy's Carrot Cake | Strawberry Cake

35: 2 1/3 c. all-purpose flour 1 2/3 c. sugar 1 1/4 c. mashed well ripened bananas (about 3 or 4 medium) 2/3 c. shortening 2/3 c. buttermilk (or 1 Tbsp white vinegar or lemon juice in milk to make 2/3 cup. Stir and let sit for a couple of minutes) 3 eggs 1 1/4 tsp. baking powder 1 1/4 tsp. baking soda 1 tsp salt 3/4 tsp cinnamon 1/2 tsp nutmeg Optional- 1/2 c. chopped pecans. Cream Cheese Icing- 1/2 c. softened butter 1- 8 oz. softened cream cheese 1tsp. vanilla 3 c. powdered sugar, plus more as needed Preheat oven to 350. Grease and flour a 13 x 9 inch pan or two 9 inch pans. Beat all ingredients together in large bowl on low speed for 30 seconds. Beat on high speed for 3 minutes, scrapping bow occasionally. Pour into pans. Bake oblong pan 45 minutes or 9 inch pans for 35 minutes. Cool cake. Frost cake with cream cheese icing. Cream Cheese Icing- Mix all ingredient together until smooth. Frost cake with icing. | 1 baked pie shell 1 1/2 c. sugar 1 1/2 c. water /4 c. cornstarch 1 pkg large strawberry jello 2 c. fresh sliced strawberries or I small carton 1 tsp vanilla extract dash of salt Topping- cool whip Bake pie shell according to directions. Cool completely. Combine water, sugar & cornstarch in saucepan. Cook until clear; stirring well. Remove from heat & add jello. Stir until dissolved. Let cool but do not let set. Arrange sliced strawberries in bottom of pie shell. Pour cooled jello mixture over strawberries. Chill until firm. Top with cool whip. | 29 | Banana Cake | Mom's Fresh Strawberry Pie

36: 1 c. Bisquick 1 c. milk 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 c. melted butter 1 c. sugar 4 cups sliced peaches or 1 large can sliced peaches Preheat oven to 375. Need 8 x 8 glass pan. Stir Bisquick, milk, cinnamon & nutmeg. Stir in butter until blended.. Pour into ungreased pan. Stir together sugar and peaches; spoon over batter. Bake 50 to 60 minutes or until golden. | 2- 4 oz. pkgs. Baker’s German chocolate 10 Tbsp. butter 2- 3 oz. softened cream cheese 6 eggs 2 Tbsp. flour 3 tsp. vanilla extract 2 c. sugar 1 c. all-purpose flour 1 c. chopped pecans Optional- 1/2 tsp. almond extract Icing- 3 Tbsp. butter, 2 Tbsp. cocoa, 2 Tbsp. milk, & 1 tsp. vanilla Preheat oven to 350. Step 1- Melt chocolate with 6 Tbsp. butter. Set aside to cool. Step 2- In small bowl, cream 4 Tbsp. butter with 2 packages of cream cheese. Gradually add 1/2 c. sugar, creaming until fluffy. Blend in 2 eggs, 2 Tbsp. flour & 1 tsp. vanilla. Set aside. Step 3- In large bowl, beat 4 eggs until light. Gradually add 1 1/2 c. sugar, 1 c. flour. Blend in cooled chocolate mixture, 1 c. pecans, 2 tsp. vanilla & tsp. almond extracts. Step 4- Line a 13 x 9 glass pan with foil. Pour in 1/2 chocolate mixture. It will be thick. Pour the cream cheese mixture on top of chocolate in pan. Pour rest of chocolate mixture on top. Marble with a fork. Bake at 350 for 35 – 45 minutes. Cool brownies completely. Mix icing ingredient together until smooth. Frost brownies with icing. Remove brownies from pan and remove foil. | 32 | German Cream Cheese Brownies | Peach Cobbler- Can use any fruit

37: 5 cups mashed, good ripe peaches 1 cup crushed pineapple 1/3 cup lemon juice 5 cups sugar 6 to 8 maraschino cherries, cut fine (optional) 1 to 3 oz package orange gelatin | Combine crushed and measured peaches in large pan, with pineapple, lemon juice, cherries, sugar. Boil for 25 minutes, stirring occasionally. Skim off foam. Remove from heat and stir in Jello, stirring until dissolved completely. Pour into hot sterilized glass and seal with Pero wax. | In large double boiler, fix and mix well- 3 1/2 cups sugar 4 heaping Tbsp flour Gradually add 3/4 quart milk and cook 1 hour, stirring from time to time. After 1 hour of cooking add 9 beaten eggs, gradually and cook another 20 minutes. Cool and chill thoroughly. Add to it 2 more quarts of milk, 1 pint whipping cream, 1 Tbsp lemon extract, 2 Tbsp vanilla flavoring. Put in freezer and churn until set. (2 cans of milk can be used in place of cream) If whipping cream is used, stir the ice cream in freezer until chilled, then add the cream. Mix Ice with salt, well before adding to freezer. Should set within 15 to 20 minutes. Let set at least 2 hours before serving. | 33 | Pumpkin Roll | Fruit Pizza

38: Beat egg yolks slightly in top of double boiler. Add sugars, salt gradually add milk, stirring constantly. Cook over boiling water until mix coats spoon- about 10 min. Remove from heat. Cool and add flavoring and rice. Fold in pineapple, beaten egg whites and whipped cream until mixture holds peak. Put in tray in freezer. Freeze until firm about 3 hours. Serves 6. Nuts or maraschino Cherries may be added. Add however before freezing. | 2 eggs 2 Tbsp sugar Pinch of salt 1 cup milk 1/4 tsp vanilla 1/2 tsp lemon juice 1 cup cooked rice 1 cup crushed pineapple 1/2 cup whipped cream. | 1 cup Libbys Pumpkin 1/2 cup Crisco 1&1/2 cups sugar 1 egg 1 tsp vanilla 1/2 cup chopped nuts 3/4 cups chocolate chips | Sift Together: 2&1/2 cups of flour 1 tsp cinnamon 1 tsp baking powder 1 tsp soda 1 tsp nutmeg 1tsp salt | Cream together shortening and sugar. Add egg and blend well. Add vanilla. Add alternately the flour and the pumpkin, blending well. Sprinkle in nuts and blend with fork, now add chocolate chips in same manner. Drop by rounded teaspoon onto greased baking sheet and bake at 375 degrees for 8 minutes or until a light tan edge shows on cookie. Cool and glaze to your liking. Will make 5 dozen cookies | Glaze for five dozen cookies: 1&3/4 cup powdered sugar, 3 tbsp lemon juice Beat real well until smooth and satinee add two drops of flavored food coloring | 32 | Pecan Pie Bars | Party Salad/ Cherry Fluff

39: 5 cups mashed, good ripe peaches 1 cup crushed pineapple 1/3 cup lemon juice 5 cups sugar 6 to 8 maraschino cherries, cut fine (optional) 1 to 3 oz package orange gelatin | Combine crushed and measured peaches in large pan, with pineapple, lemon juice, cherries, sugar. Boil for 25 minutes, stirring occasionally. Skim off foam. Remove from heat and stir in Jello, stirring until dissolved completely. Pour into hot sterilized glass and seal with Pero wax. | In large double boiler, fix and mix well- 3 1/2 cups sugar 4 heaping Tbsp flour Gradually add 3/4 quart milk and cook 1 hour, stirring from time to time. After 1 hour of cooking add 9 beaten eggs, gradually and cook another 20 minutes. Cool and chill thoroughly. Add to it 2 more quarts of milk, 1 pint whipping cream, 1 Tbsp lemon extract, 2 Tbsp vanilla flavoring. Put in freezer and churn until set. (2 cans of milk can be used in place of cream) If whipping cream is used, stir the ice cream in freezer until chilled, then add the cream. Mix Ice with salt, well before adding to freezer. Should set within 15 to 20 minutes. Let set at least 2 hours before serving. | 33 | Aunt Martha's 5 Layer Dessert | Fruit Salsa

40: Beat egg yolks slightly in top of double boiler. Add sugars, salt gradually add milk, stirring constantly. Cook over boiling water until mix coats spoon- about 10 min. Remove from heat. Cool and add flavoring and rice. Fold in pineapple, beaten egg whites and whipped cream until mixture holds peak. Put in tray in freezer. Freeze until firm about 3 hours. Serves 6. Nuts or maraschino Cherries may be added. Add however before freezing. | 2 eggs 2 Tbsp sugar Pinch of salt 1 cup milk 1/4 tsp vanilla 1/2 tsp lemon juice 1 cup cooked rice 1 cup crushed pineapple 1/2 cup whipped cream. | 1 cup Libbys Pumpkin 1/2 cup Crisco 1&1/2 cups sugar 1 egg 1 tsp vanilla 1/2 cup chopped nuts 3/4 cups chocolate chips | Sift Together: 2&1/2 cups of flour 1 tsp cinnamon 1 tsp baking powder 1 tsp soda 1 tsp nutmeg 1tsp salt | Cream together shortening and sugar. Add egg and blend well. Add vanilla. Add alternately the flour and the pumpkin, blending well. Sprinkle in nuts and blend with fork, now add chocolate chips in same manner. Drop by rounded teaspoon onto greased baking sheet and bake at 375 degrees for 8 minutes or until a light tan edge shows on cookie. Cool and glaze to your liking. Will make 5 dozen cookies | Glaze for five dozen cookies: 1&3/4 cup powdered sugar, 3 tbsp lemon juice Beat real well until smooth and satinee add two drops of flavored food coloring | 32 | Pecan Pie Bars | Party Salad/ Cherry Fluff

41: ---------- | {Appetizers} | {Snacks} | {Other} | ----------

42: 1- 16 oz. tub of sour cream 1- 8 oz bag or 2 cups of shredded cheese 1 package Hormel bacon bits 1 package dry Ranch dip 1 bunch of green onion, chopped fine (optional) Combine ingredients in bowl. Cover and chill in fridge. | 2 kiwi, peeled and diced 2 apples, peeled, cored & diced 8 oz raspberries cut in halves 1 lb strawberries, cut in quarters 1 Tbsp brown sugar 3 Tablespoon fruit preserves any flavor Combine together in bowl. Cover and chill. Serve with bunuelo chips | 33 | Baked Potato Dip | Fruit Salsa | 1 can black beans, rinsed & drained 1 avocado, diced 1 can shoe-peg corn, drained 2- 16 oz. cans chopped tomatoes, drained- (can use 1 can mild Rotel with green chilies & 1 regular) 3 Tbsp. chopped fresh cilantro 2 Tbsp. lime juice 1 small onion, chopped 1/2 red, yellow, & green bell pepper, chopped 1-2 teaspoon cumin 2 tsp. chili powder 3 Tbsp olive oil 4-6 drops tabasco salt & pepper to taste Combine all ingredients and chill. Serve in a salad or with corn chips | Black Bean & Corn Salsa

43: Preheat oven to 350 .8x8 dish 1- 14 oz. can artichoke hearts, drained and chopped 1 c. mayonnaise 1 c. parmesan cheese 2 small cans chopped green chilies 1/4 tsp. garlic salt 1 teaspoon lemon juice (optional) Put artichokes in food processor, blender, or finely chop. Add mayo, cheese, chilies, garlic salt & lemon juice. Mix together. Pour into pan. Bake 20 minutes uncovered. Serve warm with crackers, toast or on baked potatoes. | 1 tube Pillsbury crescent rolls 1- 8oz cream cheese, softened 1/3 c. mayonnaise 1/2-1 pkg. dry ranch dressing 1 c. grated cheese 1 can small sliced black olives 1 c. each of the following vegetables- cauliflower, broccoli, cherry tomatoes, & sliced carrots. Grease pan a 13 x 9 cookie sheet or round pan same size. Spread crescent rolls in pan. Pinch together seams so no holes. Bake according to directions. Let cool. Mix softened cream cheese, mayonnaise, and dry ranch dressing. Spread on crust. Mix vegetables in bowl. Sprinkle vegetables on crust. Sprinkle with olives and grated cheese. | 33 | Hot Artichoke Dip | Raw Veggie Pizza | Cranberry Relish | Make a day before. 2 bags fresh cranberries, cut in half 1 to 2 apples, chopped 2 oranges, chopped & save juice 3/4 c. walnuts or pecans 1 cups sugar Mix and pour into bowl. Cover and chill in fridge.

44: “Grandma Lydia told me the secret to great hot cocoa... ’add a bit of sugar to the cocoa and it will always taste delicious.’” | --Linda Allen

45: Index | Avocado on Tomato Slices--14 Bacon, Macaroni, & Egg Casserole--20 Baked Pork & Beans--15 Bread Stuffing for Turkey--11 Broccoli Parmesan Casserole--17 Cabbage Stew--9 Carrot Cake--26 Cinnamon Bundt Cake--26 Cinnamon Rolls--24 Chantilly Cream--11 Chicken Noodle Vegetable Soup--9 Chicken Salad--5 Chicken Salad Dressing--11 Chocolate Pie Filling--28 Chocolate Sauce--12 Cream of Chicken Vegetable Soup--8 Cream of Corn Soup--8 Egg Bread--23 Elbow Macaroni Cheese Salad--7 French Dressing--13 Fruit Cocktail Cake--27 Fruit Cocktail Dressing--11 Gold Punch--3 Half & Half Wheat Bread--24 Hawaiian Punch--3 Honey Butter--12 Impossible Pie--28 Lemon Bundt Cake--26 Lemon Pie--29 Lemonade Cookies--30 Lemon-Lime & Cheese Salad--6 Lemon Sauce for Vegetables--12 | Meat Loave--18 Never Fail Pie Crust--28 Oatmeal Scotchies--31 Orange Chiffon Pie--29 Peach Jam--33 Pickled Beets--15 Pickled Cucumbers--15 Potato Salad--5 Pumpkin Chocolate Chip Cookies--32 Punch Drink--3 Quick Spaghetti--19 Quick Wiener Bean Pot--14 Raisin Fruitcake-27 Red Fruit Punch--3 Rice Hawaiian--32 Rice Tuna Fish Casserole--17 Sloppy Joe’s--18 Snickerdoodle Cookies--31 Spam/Green Bean Casserole--17 Spare Ribs Barbeque Style--19 Special Rice--14 Specially Prepared String Beans--15 Stewed Rhubarb--15 Strawberry Jello Mold--6 Sugar Cookies--30 Sweet-Sour Sauce--12 Swiss Schenkeli--28 Turkey Dressing--13 Vanilla Ice Cream--33 White Sauce--12 Zucchini Casserole--20 | 35

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nancy smothers
  • By: nancy s.
  • Joined: over 7 years ago
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About This Mixbook

  • Title: Family Recipes
  • Tags: None
  • Started: about 6 years ago
  • Updated: 22 days ago

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