S: Pruse Family Cookbook, Vol 1
BC: Given to you with love from Cathie Pruse-Ramos
FC: The Pruse, Kennedy and Schmitt Family Cookbook 2012
1: May the love and laughter of a family, mixed with the love of cooking, be handed down thru the generations...
2: Sandi Cleaver | Tailgate Breakfast Casserole | 1 lb pork sausage 1/4 cup butter or margarine 1/4 cup all-purpose flour 1/2 tsp salt 2 cups milk 4 hard boiled eggs sliced 3/4 cup soft bread crumbs 1-15oz can whole kernel corm,drained 1 Tbs butter or margarine, melted In a skillet cook sausage until browned, drain off fat. In a sauce pan melt 1/4 cup butter/marg.;stir in the flour & salt. Add milk all at once. Cook & stir till mixture is thickened & bubbly. Cook & stir 1 to 2 minutes more. Stir in cooked sausage, sliced eggs & corn. Pour into a 1 1/2 Qt casserole. Toss bread crumbs with melted butter/marg. Sprinkle atop casserole. Bake uncovered 30 min or done. Bake 350 for 30 minutes 6 servings
3: "All happiness depends on a leisurely breakfast." ~John Gunther | 24 (1 oz) slices cinnamon-raisin bread (raisins optional) cooking spray 3 cups 1% low-fat milk 1 cup half and half 2 cups egg substitute, divided 1 cup sugar, divided 2 8 oz blocks 1/3 less fat cream cheese, softened 1 Tbs vanilla 1) Trim crusts from bread. Arrange half of the bread in a 13 x 13 baking dish coated with cooking spray. 2) Combine milk, 1 cup of egg substitute, half & half, and cup sugar in a large bowl; stirring with whisk. Pour mixture over bread in baking dish 3) Combine cup remaining egg substitute, cup remaining sugar, vanilla, and cheeses in a food processor or blender;process until smooth. Pour cream cheese mixture over moist bread in baking dish. 4) Top with remaining bread; pour remaining milk mixture over the bread. Cover and refrigerate over night. 5) Preheat oven to 150 degrees, uncover and bake for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon sugar if desired. May serve with syrup or fresh fruit. May use sugar substitute without ruining the flavor | French Toast Cake Favorite of Cathie Ramos
4: Beefy Rice Casserole | Joyce Pruse's | 1 stick of margarine, melt into a 2 qt casserole dish Mix the following into the dish: 1-can Beef Consomme Soup, 1-can French onion soup, fill 1 of the cans with instant rice and pour into liquid, 1-small can of mushrooms, sliced almonds. Bake at 375 for 1 hour.
5: Spinach, White Bean and Turkey Sausage Soup Favorite of Cathie Ramos | 1 lb of Italian Turkey sausage (Casing removed and crumbled) 1 (1 oz) can cannelloni beans (drained and rinsed) 1 Tbs olive oil 1 chopped onion 2 cloves chopped garlic (or more) 1 pinch red pepper flakes (optional) 4 cups chicken stock 1 tsp Oregano 1 bay leaf 1 Tbs lemon juice 1 can or bunch of chopped spinach salt & pepper to taste 1 more TBS of olive oil Heat the oil in a pan. Add the sausage and cook until no longer pink and set aside. Heat the oil in the same pan. Add the onion and sauté until tender, about 5-7 minutes.. Add the garlic and red chili pepper flakes.and saute for another minute. Add the sausage, chicken stock, beans, oregano and bay leaf; then simmer for 20 minutes. Add the spinach, simmer 10 more minutes (if adding fresh spinach-simmer until it wilts). Add lemon juice and remove from heat. *Freezes well | www.closetcooking.blogspot.com
6: 1 can Evaporated Milk 1 can Coconut Cream 1 Egg Yolk 1 to 2 cups of white rum (or dark rum) Put into blender until mixed thoroughly. Refrigerate overnight, blend again prior to placing into bottles or drinking. Optional: Used this mix with ice and make smoothies The Vince Ramos Family Sangria 1 bottle of red wine (Merlot, Cabernet or Syrah) 1 cup Orange juice, 1/2 cup Lime juice, 1/2 cup triple sec 1 cup regular Rum (or may use 151 rum) sugar-less than 1/2 cup or juice from Fruit cocktail/canned peaches Combine ingredients into pitcher, mix well adding sugar to taste or juice from canned fruit. Chill for at least an hour. Garnish with fresh fruit if desired. | Cathie Ramos's Coquito -(Puerto Rican Egg Nog)
7: Sunset Martini Tasted by Sandi Cleaver 1 oz vodka 1 oz cranberry juice 1 oz pineapple juice splash of triple sec Shake with ice and strain into chilled glass add splash of champagne and lemon twist. | Lemon Martini by Cathie Pruse-Ramos 1 oz citrus Vodka 1 oz Limoncello (Lemon Liqueur) 3 Tbs of fresh squeezed lemon or dash of lemonade Shaken extra long time over ice. Pour into martini glass that has had the rim coated with granulate. sugar.
8: Grandma Kennedy's Stuffed Green Peppers | 1-2lbs of browned hamburger 1 sautéed onion 1 can of tomato soup 1 small can of tomato juice 4 green peppers 2 cups of cooked rice salt and pepper to taste Optional: May use Ragu sauce instead of soup & juice Par boil peppers for 5 minutes in boiling water. remove center & seeds. Stuff peppers with filling mixture that consists of hamburger, onion rice, spices and enough tomato paste to make moist. Put in baking dish and place extra meat mixture around peppers. Bake at 350 until peppers are soft, about 45 minutes.
9: Barb Snodgress's Carrot Casserole 12 carrots/or 1 Large bag Baby Carrots 1/2 cup butter 2 TBS of Dried Onions 1/4 cup of flour 1 tsp salt 1/2 tsp of dry/powder mustard 1/8 tsp of pepper 1/4 tsp celery salt 2 Cups milk 1/2 lb Sharp Cheese -grated Bread crumbs Cook carrots and drain water. Mash carrots and set aside. Make a sauce using all remaining ingredients, except cheese and bread crumbs. Heat mixture until thickens. In a casserole dish (clear preferred) layer carrots with cheese. End with carrot layer. Pur white sauce over top of carrots and poke holes into the carrot mixture allowing sauce into the carrots. Sprinkle with bread crumbs. Bake at 350 degrees for 25 minutes.
10: 2-8 oz pkg cream cheese (softened) 1 cup ranch salad dressing 3/4 cup hot wing sauce (we use Hooters) 1/2 cup shredded cheddar cheese 2-12.5 oz cans of Hormel/Swanson premium chicken breast (drained) In large bowl combine cream cheese, dressing, wind sauce, and shredded cheese until well blended. Use a fork to separate the chicken and then add it to the mixture in the bowl and stir. heat oven to 400 and bake for 20 minutes until hot and bubbly. I use a small Crockpot so that the dip stays hot. Serve with Veggies, chips or crackers Optional version: Substitute Blue cheese for the cheddar and Blue cheese dressing instead of the ranch. | Buffalo Chicken Dip Brittany Snodgress | Hot Spinach & Artichoke Dip | 1 cup thawed, chopped frozen spinach 1 1/2 cups thawed, chopped frozen artichoke hearts 6 oz cream cheese 1/4 cup sour cream 1/4 cup mayonnaise 1/3 cup grated Parmesan 1/2 tsp red pepper flakes 1/4 tsp salt 1/4 tsp garlic powder Prep time 10 minutes Cook time 5 minutes Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot with tortilla chips
11: Summer Sausage From the Kitchen of Joyce Pruse 2 pounds ground beef 1/4 tsp garlic powder 1/4 tsp onion salt 3 tsp coarse pepper 3 Tbs Morton Tender Quick 1/2 tsp Liquid Smoke 1 cup water 1 Tbs mustard seed Mix altogether and leave covered in refrigerator for 48 hours Roll into large long rolls (10-12) inches and place into aluminum foil shinning side in. Punch holes in the bottom side. Place on broiler rack and bake at least 1 hour & 15 minutes at 325 degrees. I have baked mine at 250 for 3 hours. I almost always mix 5-6 pounds of meat at a time, Will Keep in refrigerator for up to two weeks. WIll freeze well. Slice thin and serve on crackers or bread.
12: Cauliflower with Mornay Sauce by Tom and Debbie (Pribish) Pappas 1 Large head Cauliflower Bread Crumbs 1/3 cup Melted Butter 1 recipe of Mornay Sauce Wash and trim cauliflower separate into florets. Place in vegetable steamer & steam until tender. Arrange around the edge of baking dish, sprinkle liberally with bread crumbs. Drizzle butter over crumbs, spoon mornay sauce into the center of baking dish. Broil at 375 for 30 minutes or until crumbs are lightly browned. Makes 4-6 servings. Mornay Sauce: 1 Tbs butter 1 TBS of flour 1 cup milk 3 Tbs grated Swiss/Gruyère cheese 1Tbs Grated Parmesan salt and pepper to taste 1/2 tsp mild prepared mustard, DJon type Melt butter in small saucepan, remove from heat. Add flour; stir with wire whisk. Return to moderate heat. Add milk gradually; Stir constantly until thickened. Add remaining ingredients.
13: "There is no love sincerer than the love of food." ~George Bernard Shaw | Heather Wiley | The Perfect Salsa | 1-28 oz can of crushed tomatoes 1/2 tsp salt 1/2 tsp garlic powder 3 Tbs (approx) of pickled jalapeño rings with juice cilantro leaves to taste Pour all ingredients into blender or food processor. Blend well and taste adjusting flavors as needed. Chill 20minutes if possible s
14: Please add two of your favorite recipes here...
15: Renatt's Cornbread | Renatta Dailey | Fantastic Easy Sweet Cornbread | 1 pkg Jiffy Cornbread Mix 1 egg 3 Tbs margarine, softened 1/4 sugar 1 can creamed corn Mix all ingredients and bake in a casserole dish on 350 for 30 minutes or until knife comes out clean. | 350 | 30 min
16: 1 lb-ground beef, browned and drained 1/2 tsp pepper 1 can green beans, drained (French cut) 1/2 tsp garlic powder 1 Tbs minced dried onions 1 can Tomato soup 1 cup shredded cheddar or Colby jack cheese Prepare mashed potatoes (if using instant, prepare the 4 servings size. Mix together first 6 ingredients; spread in the bottom of a casserole dish (round one or 8x8 works best) then top with mashed potatoes, top with shredded cheese. Bake at 375 for 45 minutes. | Barbs Shepard Pie
17: Grandma Greulich's Italian (Meatless) Meatballs | 1 lb-cashews chopped (not fine) 1-onion chopped 1-8 oz bag shredded cheddar cheese 2 or 3 eggs 1 bx of Ritz crackers-crushed 1 Lg jar of spaghetti sauce little water to keep moist if needed Mix all together. Make into patties or balls. Brown all sides. Put into baking dish and cover with spaghetti sauce. Bake at 350 for 45 minutes until bubbly.
18: Aunt Rosemary Kishline's Sicilian Lasagna Sauce Ingredients: Olivia Oil, 1/8 tsp. Tabasco Sauce, Crushed Garlic (lightly sauté), 4 lg. cans of Contadina tomato paste & equal water., 1/2 cup to 1 cup good Merlot wine, 1/4 cup (or less) of sugar, 1 tbs. Greek Oregano., 1 handful fresh basil. Grated Cheese Needed: Pecorino cheese, Romano cheese, Parmesan cheese, Provolone cheese, Ricotta Cheese, Mozzarella cheese Meat Needed: Browned Italian sausage and Browned Lean hamburger, crumbled into small pieces. Noodles: 1 box of Lasagna Noodles-cooked and drained. Optional: 1 bag/bunch of fresh chopped spinach or frozen (drained) Mix browned hamburger/sausage, spinach, ricotta, provolone, pecorino, romano and parmasan cheeses. Layer into sheet pan-sauce, meat cheese mixture, then layer of noodles, then layer of mozzarella, then repeat with sauce, meat & cheese, noodles etc. End with noodles and sauce as the last items-cover with aluminum foil and bake at 400 degrees for 30-45 minutes. Remove foil, sprinkle mozzarella cheese on top and cook 10 additional minutes to allow top cheese to melt and slightly brown,
19: Cheesy Chicken & Rice Casserole by Catherine Ramos | Adapted from Campbell's Soup Recipe Book. Prep time: 5 minutes and Bake time: 45 minutes Ingredients: 1 Can of Campbell's Cream of Chicken Soup-straight from the can-(do not add water to it) , 3/4 cup uncooked long-grain white rice, 2 cups of fresh, frozen or canned, mixed vegetables, 1/2 tsp onion powder, 1/2 tsp minced garlic or garlic powder, 1 1/3 cup water, 4 skinless boneless (thawed) chicken breast halves, 1/2 cup shredded cheddar cheese (or more if preferred). 1) Mis the soup, water, rice vegetables onion and garlic powder into a 12 x 8 baking dish. 2) Top with Chicken. Season chicken as desired. Cover with foil. 3) Bake at 375 degrees for 45 minutes or until done. Top with Cheese. Makes 4 servings.
20: Baggies Goulash Given my Stephanie Myers 1 lb Lean ground beef or chopped sirloin 1 can mushroom soup 1 onion chopped Parsley Salt and Pepper Optional: add extra mushroom, chopped Brown Meat and cut or chopped in small pieces, drain grease. Add all other ingredients. heat and serve over broad egg noodles or mashed potatoes. (French fires are great too) Joyce Pruse used to put this over bread | Baggies Salmon Patties by Stephanie Myers 1 can of salmon de-boned and de-skinned, (I use 2 big cans to make lots or use fresh salmon) 1 or 2 eggs Lemon Juice cracker crumbs or bread crumbs salt and pepper Mix together above ingredients, make into patties. Fry in oil until brown (Crunchy outside and warm inside), drain on paper towel. Serve with a white cream sauce, add peas if desired. Mushroom soup or plain lemon juice are great toppers too. Great reheated.
21: Barb's Hash Brown Casserole | 1 can cream of chicken soup 1 cup sour cream 3/4 cup melted butter 1/2 tsp salt 3Tbs dried minced onion or 1/4 cup fresh diced onion 1 20 oz package of frozen hash browns 2 1/2 cups shredded cheddar cheese 2 1/2 cups corn flakes Coat pan with cooking spray or butter. Mix the soup, sour cream, melted butter, onion, salt, all together then add the hash browns and cheese. Mix well with your hands. Bake at 350 for 30 minutes-uncovered. Crush cornflakes up and sprinkle evenly on top of casserole and continue to cook for 10 minutes. Remove from oven and cool.
22: 1/2 cup peanut butter 1/2 cup Crisco 1/2 cup white sugar 1/2 cup brown sugar 1 egg 1/4 tsp salt 1/2 tsp baking powder 1 1/4 cup flour 3/4 tsp baking soda Cream the Crisco, peanut butter and sugars together until thoroughly blended. Add well beaten egg and mix well. Sift flour, baking powder, salt and baking soda together and add gradually to the creamed mixture. Shape dough into balls the size of a walnut shell and place on a greased cookie sheet about 2 1/2 inches apart. Flatten with fork. Bake 12-15 minutes at 370 degrees. | Mariann Greulich's Peanut Butter Cookies
23: Joyce Pruse | French Cream or Sugar Cream Pie | 1 lg can of Milnot Cream 1 1/2 cup sugar 1 Can of Water (use the can from cream) 8 Tbs sifted flour 3 Tbs butter 1 tsp Vanilla pinch of salt Baked pie shell. Cinnamon Cook ingredients on stove until bubbly and thick. Remove from heat and add pinch of salt & butter, & vanilla. Stir well and pour into the baked pie shell. Sprinkle Cinnamon on top and chill overnight. | NA | NA | Seven Layer Cookies-Baked by Sandi Cleaver 1/2 cup margarine 1 cup Graham cracker crumbs 1 cup flaked coconut 6 oz butterscotch bits 6 oz chocolate chips 1/2 cup chopped nuts 1 can sweetened condensed milk Preheat oven to 350. Melt margarine and put into 13x9 pan. Sprinkle graham cracker crumbs over margarine. Spread flaked coconut over crumbs. Pour butterscotch bits over coconut. Pour chocolate chips over butterscotch bits. Sprinkle chopped nuts over all. Slowly pour sweetened condensed milk over all. Bale for 20-25 minutes.
24: Tunnel Fudge Cake with Walnuts from Blanche (Schmitt) Fleming | 1 1/2 sticks of butter 2 cups flour 6 eggs 1 1/2 cups sugar 2 cups walnuts 1 pkg of Double Dutch Fudge Frosting Mix Cream butter and eggs together., Add sugar and beat until light and fluffy. By hand stir in walnuts until blended. Put batter into greased Bundt pan or 19 inch tube pan. Bake at 350 for 60-65 minutes. Cool 2 hours. Remove from pan and cool few more minutes. | Jamaican Cake by Wanda Dunn Friend of Cathie Ramos 3 cups flour 1 tsp cinnamon 2 cups sugar 1 1/2 cups oil 1 tsp salt 2 cups diced bananas 1 tsp soda 3 eggs 1 cup pecans 1-16 oz crushed pineapple Stir together all ingredients. Bake at 350 for 40-45 minutes in a greased 19x9x2 pan
25: Grandma Kennedy's Strawberry Yum Yum | 1/2 box Gram Cracker Crumbs 1/4 c. brown or white sugar 1/4 c. butter (maybe more) 2 Large pkg of Cream Cheese Med Pkg of Sour Cream 3 cans of Strawberry pie Filling Med Size Cool Whip Leave out a tbs of Gram crumbs Combine cracker crumbs, sugar and butter in bowl and mix by hand until butter is blended in it. Line Pan (2 small round or 1 long dish) with crumb mix. Bake for 5 minutes at 325 degrees until it is set into the form of the pan, watch carefully. When cool, place the combined mixture of cheese and sour cream into pan over crust. Add pie filling on top of that. Whip cream follows, sprinkle leftover Gram cracker crumbs over top. Refrigerate until cold all through (overnight is best)