S: In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot and a loving mom.
FC: A Cook Book | Of | Easy Recipies | S | P
1: A COOKBOOK FOR A DAUGHTER MADE WITH A MOTHERS LOVE | - 1-
2: Kitchen Measurements | A pinch = 1/8 tsp. 3 tsp. = 1 tsp. 2 Tbs. = 1/8 cup 4 Tbs. = 1/4 cup 8 Tbs. = 1/2 cup 16 Tbs. = 1 cup 2 cups = 1 pint 4 cups = 1 quart 4 quarts = 1 gallon | Equivalent Amounts | 2 cups granulated sugar = 1 pound 4 cups confectioners' sugar = 1 pound (approx.) 2 1/4 cups packed brown sugar = 1 pound 2 tbs. butter = 1 ounce 1 stick butter (1/2 cup) = 4 ounces (1/4 pound) 3 to 4 medium potatoes = 1 pound 2 stalks celery, chopped = 1 cup 1 medium onion, chopped = 1/2 cup 1 medium apple, chopped = 1 cup 12 graham crackers = 1 cup fine crumbs 28 saltine crackers = 1 cup fine crumbs 4 ounces uncooked noodles = 2 1/4 cups cooked 4 ounces uncooked spaghetti = 2 1/2 cups cooked 1 cup (4 oz.) uncooked macaroni = 2 cups cooked | 1 fluid ounce = 2 tbs 4 fluid ounces = 1/2 cup 8 fluid ounces = 1 cup 16 fluid ounces = 1 pint 32 fluid ounces = 1 quart 16 ounces net weight = 1 pound | - 2 -
3: My Favorite Breakfast Recipes | - 3 - | eggs
4: KABOBS (Sauce Mix) | FRENCH TOAST | 4 - 6 slices bread (you can use Texas Toast) 2 lg. eggs (beaten) 1/4 tsp. cinnamon 1/4 tsp. baking soda 1/4 tsp. nutmeg 1/4 cup milk 1/4 tsp. vanilla butter Separate bread to allow slices to dry. Add butter to griddle. Combine all remaining ingredients. Quickly dip slices (do not soak) in egg mixture and cook on hot griddle until golden brown on both sides. Keep egg mixture stirred and spices well blended. To serve: Sprinkle with powdered sugar and top with syrup and/or strawberries. | - 4 -
5: KABOBS (Sauce Mix) | BREAKFAST CASSEROLE | 1 onion (chopped -- I use chopped onions in pkg. (in frozen food section) 1 sm. can of mushrooms, drained 1 green pepper (chopped - I use chopped green peppers -- in frozen food section) 6 sm. potatoes (peeled & sliced, round) 6 - 8 beaten eggs 4 - 6 slices cooked bacon (crumbled) 1 cup grated cheddar cheese In skillet saute: Onion, mushrooms, green pepper. After onions are tender, add potatoes. When potatoes are tender, add beaten eggs and bacon. Just before serving, sprinkle cheese & cover until cheese melts. Serve immediately. | - 5 - | Breakfast Casserole
6: 3/4 CUP HONEY 1 LOAF OF THICK BREAD 6 EGGS 1 1/2 CUP MILK 1 TSP SALT 1 TSP VANILLA 2 TSP CINNAMON 4 BAKING APPLES SLICED BEAT EGGS, MILK, 1/4 CUP HONEY, SALT AND 1 TSP CINNAMON MIX TOGETHER. LAYER BREAD IN 9X13 PAN AND POUR MIXTURE OVER BREAD. THEN LAYER APPLES EVENLY OVER THE BREAD. DRIZZLE THE REMAINING HONEY OVER APPLES AND SPRINKLE WITH THE REST OF CINNAMON. BAKE AT 400 DEGREES UNLIL LIGHTLY BROWNED. | FRENCH TOAST CASSEROLE | -6-
7: Mix above ingredients and put into 9 x 13 pan . Topping:: Mix 2C crushed corn flakes or ritz crackers with 1/2C melted butter. Sprinkle on top Bake at 350% for 45 min. | Cheesy Hash Brown Bake | 2 lbs hash browns defrosted 1/2C melted butter 1 t salt 1/4t pepper 1/2 C shopped onion 1 can cream chicken soup 1C milk 1C sour cream 2C shredded cheese | -7-
8: KABOBS (Sauce Mix) | LOW FAT HAM AND CHEESE OMELET | Preparation time: 10 minutes Cooking time: 10 minutes 2 eggs, lightly beaten 1/2 cup egg substitute 1/4 cup fat-free milk 1/8 tsp. salt / 1/8 tsp. pepper 1/4 cup cubed fully cooked lean ham 1 Tbs. chopped onion (can use frozen diced onions) 1 Tbs. chopped green pepper (can use frozen diced green peppers) 1/4 cup shredded reduced-fat cheddar cheese In small bowl, combine the eggs, egg substitute, milk, salt & pepper. Coat a 10-inch nonstick skillet with nonstick cooking spray & place over medium heat. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, sprinkle ham, onion, green pepper and cheese over one side; fold omelet over filling. Cover and let stand for 1 minute or until cheese is melted. Serves 2 | - 8 -
9: KABOBS (Sauce Mix) | Western Omelet | - 9 - | 3 eggs 2 Tbs. water salt / pepper to taste 1 Tbs. butter 1/4 cup diced ham 3 Tbs. shredded cheddar cheese 2 Tbs. Rick's Zesty Onion Relish Finely chopped parsley or chives for garnish, optional Mix eggs together with a fork just until blended and not foamy. Add water and seasonings. Mix lightly. Heat butter in 8" frying pan over medium-high heat until just starting to brown. Pan should be hot. Pour in egg mixture. Shake pan gently and stir slowly with back of a fork, letting uncooked mixture flow to bottom on pan. When omelet has begun to set, sprinkle ham and cheese along center and dot with relish. Let omelet stand a few seconds to lightly brown. Fold portion of omelet nearest handle of pan to center. Tilt pan and turn omelet onto warm plate, flipping folded portion over. Garnish as desired.
10: - 10 - | KABOBS (Sauce Mix) | Regular 2 c flour 4 tbsp Baking Powder 4 tbsp sugar 1 tsp salt 2 eggs 2 c milk 4 tbsp oil Mix ingredients together in order listed. Drop by 1/3 c onto hot griddle. Flip when bubbles have burst and edges are dry. Buttermilk 2 1/2 c flour 4 tbsp baking powder 2 tbsp sugar 1 tsp salt 1 tsp baking soda 2 eggs 2 c milk 4 tbsp oil Prepare the same as regular pancakes | Pancakes | PANCAKES
11: KABOBS (Sauce Mix) | -11 - | 1 egg slightly beaten 1 c milk 1/4 c oil 1/4 c brown sugar 1 c cottage cheese 1 c shredded carrot or zucchini 1/2 c raisins 1/2 c chopped nuts 1 cup flour 1 c whole wheat flour 2 tsp baking powder dash of salt Mix together egg, milk and brown sugar. Stir in cottage cheese, carrot, raisins and nuts. Combine dry ingredients and stir in just until flour is moistened. Batter should be lumpy. soon into greased muffins cups. Bake for 25 - 30 minutes at 375. Makes 12 muffins. | Meal in a Muffin
12: 10 flour tortillas 1 dozen eggs, scrambled. Cream cheese, plain or savory Jimmy Dean's maple sausage crumbled, browned, & drained. Cook sausage - reserve in fridge until ready to assemble. Scramble eggs. Build tortillas: spread cream cheese, add sausage & eggs, roll burrito style. Freeze on a plate, then put all of the burritos into a gallon-size zip-loc bag. Reheat for about 1:30 in the microwave. | | BREAKFAST BURRITOS | - 12 -
13: 1 package English muffins scrambled eggs 6 slices deli ham cut into fourths 6 slices cheddar cheese cut into fourths cream cheese - either plain or a savory flavor.I use sun-dried tomato. Scramble your eggs. While the eggs are cooking, begin lightly toasting the muffins. As the muffins come out of the toaster, stack the tops and set them aside, line up the bottoms and begin spreading a thin layer of the sun-dried tomato cream cheese on each. Turn the oven on to broil. Build your sandwiches assembly line style: Eggs on each, 2 pieces ham on each,2 slices cheese on each. Put them all on a cookie sheet (I do this step in batches of 6). Broil for about 2 minutes until cheese is melted. Immediately smush the tops of the muffins onto the melted cheese. Set the muffins on a plate and put that in the freezer for about 2 hours. Once all muffins are frozen, put 1 dozen into a gallon size zip-loc bag & keep in freezer. To reheat: simply wrap sandwich in microwave & heat for anywhere between 30-45 seconds, longer if necessary. I like to make this recipe doubled or tripled so that I only have to do it once a month with no concern of running out. | BREAKFAST SANDWICHES | - 13-
14: My Favorite Appetizer Recipes | - 14 -
15: 1/2 cup soy sauce 1/4 cup cooking oil 1 tsp. ginger 1 tsp. dry mustard 1/2 cup cooking sherry Sirloin steak Mix above mixture with wire whisk. Cut steak into small pieces. Cover and marinate meat in sauce mixture overnight. Put meat on skewer and grill. | B B Q SAUCE | 1 tsp. celery seed 2 tsp. sugar 1 1/2 Tbs. brown sugar 1/2 bottle catsup 3 Tbs. butter | 1/4 cups water 1 Tbs. liq. smoke 2 Tbs. worchestershire 1 1/2 tsp. dry mustard Mix above in saucepan. Cook (covered) on medium heat. (around 30 minutes). | - 15 -
16: 1 lb. ground beef 1/2 sm. onion (diced) salt/pepper to taste 1/2 cup bread crumbs 2/3 cup milk 1 egg Mix above ingredients. Form into small meatballs (3 doz.). Add 1/4 cup hot water or bullion. Bake uncovered @ 350 degrees for 20 - 30 minutes. Great served over cooked noodles. | Swedish Meatballs | - 16 -
17: Potato Skins | (3) medium potatoes (baked & cooled) 1/2 cup chopped green onion 1/4 cup margarine (melted) 1 cup shredded cheddar cheese 1/2 cup cooked bacon 1/2 tsp. salt Crumble bacon. Cut potatoes lengthwise into wedges. Carefully hollow potatoes to leave 1/4" pulp on skins. Cook onion in margarine just until tender. Add salt. Spread mixture on potatoes. Bake @ 450 degrees for 12 minutes or until crisp & brown. Top with cheese and bacon. Bake until cheese melts. Serves 5 | -17 -
18: FRUIT DIP | 7 oz. jar marshmallow cream 8 oz. Philadelphia cream cheese 3 Tbs. pineapple juice Mix above with hand mixer and refrigerate. Great with fresh fruit! | - 18 -
19: BBQ Meatballs | 1 lb. ground beef (lean) bread crumbs (1/4 - 1/2 cup) 1 egg (beaten) 1 pkg. onion soup mix 1 tsp. parsley sauce: 1 cup catsup 1/3 cup lemon juice 1/3 cup grape jelly Mix meat mixture and roll into balls. Bake (uncovered) @ 350 degrees for 20 - 25 minutes. Add to sauce and simmer (covered) for 30 minutes. | - 19 -
20: Texas Triple Dip | 2 cups. Pace Picante Sauce 2 cups guacamole 2 cups sour cream Layer equal amounts of guacamole, sour cream and Picante Sauce in a clear glass bowl. Serve with tortilla chips or corn chips. (serves 8 - 12 people. To prepare guacamole: 2 lbs. avocados (peeled, seeded & mashed) 4 Tbs. Pace Picante Sauce 2 tsp. lemon juice 1/2 tsp. salt Combine all ingredients and mix well. | - 20 -
21: - 21 | HONEY CHICKEN WINGS | 16 CHICKEN WINGS (3 LB) 1 CUP HONEY 1/2 CUP CATSUP 1/2 CUP SOY SAUCE | 2 TSP VEGETABLE OIL 2 LG CLOVES GARLIC MINCED PEPPER | Preheat oven to 375, cut off wing tips and discard. Then cut each wing in half at the joint; rinse. Place in single layer in a 9x13 pan. Mix all ingredients in small bowl until blended. Pour over chicken pieces, turning to coat. Bake for 1 1/4 to 1 1/2 hours or until browned. Base occasionally.
22: fried green tomatoes | 1 egg beaten 1 cup milk 1 cup self rising flour 1/2 cup cornmeal 1/2 tsp salt 6-8 green tomatoes- cut into 1/4 slices. use bacon drippings or vegetable oil | - 22-
23: Crab Dip | 1/4 cup milk 1 pkg (8oz) cream cheese, softened 1/2 cup mayonnaise 1/4 cup chopped green onions (with tops) 2 tsp prepared horseradish 1/8 tsp red pepper sauce (tabasco) Dash of worcestershire sauce 1 can (7oz) crabmeat drained or imatation crab | I also put a shake of paparika, a tsp of lemon juice and a shake of garlic powder | -23-
24: MEAT AND CHEESE DIP | 1 LB VELVEETA CHEESE. (CUBED) 1 CAN CREAM MUSHROOM SOUP 1 JAR OF SALSA (YOUR CHOICE) 1 LB HAMBURGER | Brown hamburger then drain. while your waiting for hamburger to brown you can melt the cheese in a crock pot then put soup and salsa in, when hamburger is done add to rest of mixture and melt together and then turn to low.. | - 24 -
25: Vegetable dip | 1/2 cup sour cream 1/2 cup cheese whiz 1/2 cup salad dressing 1/2 tsp worcestershire sauce 1 T. dry onion soup mix | combine ingredients. Keep refrigerated | Fruit dip | 8 oz cream cheese, softened 1/2 to 1 c. marshmallow creme 1-2 c. whipped topping pineapple or lemon juice | combine first 3 ingredients; add emough pineapple juice to make it dipping consistency. more marshmallow creme can be used and topping deleted | - 25 -
26: My Favorite Soup Recipes | - 26 -
27: 1 lb.hamburger meat 1/4 cup chopped onions 1 lg. can tomato sauce 1 lg. can mixed vegetables (do not drain) salt / pepper / chili powder (to taste) Brown meat. Add onion and spices. Add mixed vegetables and tomato sauce. Fill tomato sauce can with water and add to mixture. Cover and cook on low to medium heat for 30 minutes or more. Great with shredded cheese & crackers! | Hamburger Soup | - 27-
28: POTATO SOUP | - 28 - | 4 med. potatoes, peeled and diced salt/pepper, to taste 1 med. onion (chopped) 3 cups milk 2 stalks celery (chopped) 2 Tbs. flour 2 Tbs. butter 1 cup sour cream 1 cup shredded cheddar cheese 1 1/2 cups water 2 chicken bouillon cubes 1/2 cup sour cream Combine potatoes, celery, onion, water, bouillon and salt/pepper in large saucepan. Cover and cook until potatoes are tender. Add 1 cup milk and heat. Mix sour cream, flour and remaining milk together. Gradually stir into soup base. Cover and cook over low heat, stirring constantly until thickened. Add cheese on top. Serve with crackers and bacon to make a delicious winter warm up.
29: - 29 - | skinned & boneless chicken breasts 3 Tbs. butter 1/2 cup Swansons chicken broth 1 pkg. wide egg noodles water salt / pepper, to taste Put chicken in a lg. pot with chicken broth and then enough water to cover. Cook on high and bring to a boil. Turn down heat to medium and cook (covered) until chicken is tender and falls apart (usually around 1 1/2 hrs). In separate pan cook noodles as directed on pkg. When noodles are done, drain, and add to chicken pot. Add butter, salt & pepper. If, at this time, you feel you need more juice, add chicken broth (not water) to mixture. Cook an additional 15 minutes. | CHICKEN NOODLE SOUP
30: SPLIT PEA AND HAM SOUP | - 30 - | 2 quarts water 2 cups split peas 2 lb. ham shank 2 ribs celery, sliced 1 onion chopped 1 carrot, chopped 1/2 tsp salt 1/2 basil 1/4 tsp pepper | Combine all ingredients. Cover and simmer 2 hours or until peas are tender. Cut meat from bone and return to soup. | soups on
31: - 31 - | BROCCOLI CHEESE SOUP | 2 T. finely chopped onion 2 T. butter or margarine 3 T. flour 1/2 tsp salt 1/8 tsp pepper 2 cups milk 1 cup shredded american cheese 1 1/2 cups water 10 oz pkg frozen broccoli. or use fresh | In lg saucepan cook onion in butter until tender. Stir in flour, salt and pepper. Add milk all at once; cook until thickened, stirring constantly, add cheese; stir until blended. Remove from heat. In small saucepan, dissolve bouillon cubes in water and bring to a boil. Add broccoli and cook until tender. Do not drain; add cheese mixture. Stir until blended.
32: My Favorite Salad Recipes | -32 -
33: Famous Potato Salad | 8 - 12 potatoes (peeled) 12 hard boiled eggs 3 dill pickles (diced) 1 - 2 onions (diced) 2/3 cup of dill pickle juice mustard 3 - 4 Tbs. Hellman's real mayo Salt/Pepper (to taste) Place potatoes in large pot with enough water to cover. Cover pot and boil until potatoes are tender (test by sticking fork in potatoes). Drain off water and place the potatoes in a large bowl. After cooled, cut potatoes into large pieces. Add salt & pepper. Peel boiled eggs and cut into large pieces; add to potatoes. Salt a little more, if needed. Add 1 diced onion and 2 diced pickles; stir. At the end if you need more onion or pickles you can add it, but start small. Add a little pickle juice to give it a little mush, then add about 3 or 4 lg. Tbs. of mayo. Stir mixture with a fork. I like it chunky with large pieces of egg. Next you will add mustard to it (maybe 2 big squirts). You will know because it should be a pretty color of yellow, not pale yellow, but dark yellow. Taste it. You will need to add pickle juice if it is dry or maybe more mayo. It always tastes better cold and even better the next day! | - 33 - | P | S
34: creamy coleslaw | Bean Salad | 1 can each (drain): green beans & yellow wax beans 1 can each (drain): black eyed peas red kidney beans 1/4 cup chopped purple onion sm. can pimentos 1/4 cup green pepper (diced) Mix together: 1/3 - 1/2 cup sugar 2/3 cup vinegar 1/4 cup salad oil salt (to taste) Pour this mixture over bean mixture & chill in refrigerator. | - 34 - | 1/2 head cabbage 1 carrot, shredded 1 onion 1/2 c. salad dressing | 4 tsp. sugar 1 T. lemon juice or vinegar 1/4 tsp salt | combine vegetables. Mix remaining ingredients; stir into vegetables
35: Cauliflower Salad | 4 cups raw cauliflower 4 cups broccoli 1 cup chopped olives (black) 1/2 cup chopped onion 2/3 cup chopped green pepper 3 Tbs. lemon juice 1/2 cup chopped pimento 1/2 cup Canola oil 3 Tbs. wine vinegar 1/2 tsp. sugar 1 tsp. salt 1/4 tsp. pepper Cut broccoli & cauliflower in bite size pieces. Combine cauliflower, broccoli, olives, green pepper, pimento and onion. Dressing: Mix canola oil, lemon juice, vinegar, salt/pepper, sugar. Pour mixture over cauliflower mixture. Refrigerate (covered) 4 hrs. or over night. | - 35 -
36: Spinach Salad | Baby spinach 2 - 3 boiled eggs (sliced) 1/4 cup green onions (chopped) bacon bits Dressing: 3/4 cup sugar 1/4 cup apple cider vinegar 1/2 cup catsup 1 tsp. Worchester sauce 1/4 cup canola oil Mix dressing mixture and pour over spinach mixture. Refrigerate | - 36 - | 1 can cherry pie filling 1 (16 oz.) can crushed pineapple (drained) 1 lg. carton cool whip 1 can eagle bran milk 1cup coconut 1 cup miniature marshmallows 1/2 cup chopped pecans (if desired) Mix above ingredients: Refrigerate (covered) at least 1 hr. before serving. Best if refrigerated overnight before serving. | Party Salad
37: Strawberry Jello Salad | Mix: 2 pkgs. strawberry jello 1 1/2 cup boiling water Mix & add to above: 1 cup mashed bananas 1 cup crushed pineapple (No. 2 can) 2 pkgs. frozen strawberries (thawed) Divide and put half of mixture in jello mold. Refrigerate until sets. Cover with 1 cup sour cream or whipped cream. Cover carefully with remaining strawberry mixture. Refrigerate until set. | Pink "Stuff" Salad | 1 sm. carton of cottage cheese 1 sm. carton of cool whip 1 can crushed pineapple (drained) 1 sm. pkg. strawberry jello (powder) Mix cottage cheese, crushed pineapple & strawberry jello. Carefully fold in cool whip. Refrigerate (covered). | - 37 -
38: Layered Cherry-Cheese Mold | I like to double this recipe -- *make this the night before serving. When it says "chill" you can speed this up by putting in freezer section for a few minutes. (1) envl. unflavored gelatin (1) Tbl. lemon juice (1) 3-oz. pkg. cherry-flavored gelatin (3/4) cup boiling water (1 )Tbl. lemon juice (1) 21-oz. can cherry pie filling (2) cups cool whip (2) 3-oz. pkgs. cream cheese, softened In saucepan dissolve unflavored gelatin in 1 cup cold water. Heat & stir until dissolved. Stir in 1 Tbl. lemon juice. Cool. Meanwhile, dissolve cherry-flavored gelatin in the boiling water. Stir in the 1 Tbl. lemon juice and pie filling. Pour about 1/4 of the cherry mixture into a 6 1/2 cup jello mold pan. Chill until almost firm. Leave remainder of cherry mixture at room temperature. Mix cream cheese & cool whip with mixer. Fold in cooled unflavored gelatin. Spoon about 1/3 of white mixture over almost firm cherry layer. Chill until almost firm. Leave rest of white mixture at room temperature. Top almost firm white layer with another 1/4 of the cherry mixture. Chill. Repeat layers, chilling each layer. When ready to serve, turn mold upside down and remove from mold.. | - 38 -
39: - 39 - | TUNA AND PEA SALAD | 1 can tuna (drained) 1 can pea's (drained) 1 box of noodles (boiled to direction on box) 1 onion celery sugar vinegar miracle whip | mix together sugar, vinegar, miracle whip to your taste, then add tuna, peas, and onions and noodles mix together
40: - 40 - | CUCUMBERS SALAD | 4 cups sliced cucumbers 1/4 cup chopped onion 1 cup mayonnaise 1/4 cup sugar 1/4 cup vinegar 1/4 tsp salt | combined cucumbers and onion. Mix together dressing and add ingredients. Cover and refrigerate for 2 hours
41: - 41 - | pretzel salad | 1 cup pretzels (crushed) 1/2 cup sugar 1/2 cup melted butter mix and bake in 350 degree oven on cookie sheet for 7 min. (crumble while it cools | 8 oz cream cheese 1/2 cup sugar 8 oz container of cool whip 20 oz can crushed pineapple (drained) Mix and add to pretzels 1/2 hour before serving
42: My Favorite Chicken Recipes | - 42 -
43: - 43 - | SLOW-COOKER SOUR CREAM CHICKEN This is the perfect Fall dish!! 6 boneless, skinless chicken breasts 1 cup Italian salad dressing 8 oz sour cream 1 bag baby carrots 1 medium yellow onion Place the carrots and chopped onion on the bottom of the crockpot. Lay the chicken on top. Pour the Italian Dressing over the chicken and allow to cook on high for approximately 5-6 hours. Stir in the sour cream about 30 minutes before serving. Serve over a bed of rice.
44: Easy Bisquick Chicken Pot Pie | 1 2/3 cups Green Giant Valley Fresh Steamers frozen mixed vegetables 1 cup cut-up cooked chicken 1 can (10 3/4 oz.) condensed cream of chicken soup 1 cup Original Bisquick mix 1/2 cup milk 1 egg Directions: Heat oven to 400 degrees. Mix vegetables, chicken and soup in ungreased glass pie plate. Stir together remaining ingredients with fork until blended. Pour into pie plate over chicken and vegetables mixture. Bake 30 minutes (uncovered) or until golden brown. | - 44-
45: Chicken with Rice & Broccoli | 1 head broccoli, cut into sm. pieces 2 boneless, skinless chicken breasts, cut into strips 1 can fat free cream of chicken soup 3/4 cup long grain rice salt & pepper to taste 1 1/2 cups water Add the chicken in a deep saucepan (on high heat) with 1/4 cup water; cover and cook 3 minutes. Remove chicken and pour in the soup mixture and rice. Cover and cook 4 minutes. Reduce heat to low. Season the rice to taste and then place the chicken into the mixture. Cover and cook 20 minutes. | - 45 -
46: - 46 - | 1 1/2 cups French's French Fried Onions 1 lb Chicken breast, skinless and boneless 1 Egg beaten Crush fried onions in plastic bag. Dip chicken in egg and then coat in onion crumbs. Bake at 400 for 20 minutes till brown | CRUNCHY CHICKEN
47: Pan Chicken | Dip 1 lb. boneless & skinless chicken breasts in a beaten egg, then into dry, unseasoned bread crumbs. Brown in 2 Tbs. canola oil. Combine 1 pkg. McCormick / Schilling Spaghetti Sauce Mix, 1 1/2 cups water and 1 can (8 oz.) tomato sauce. Pour over chicken. Bring to a boil, reduce heat, cover and simmer 30 minutes, or until chicken is tender (test with fork). Top with 4 oz. shredded mozzarella cheese. * Good with tetrazzini noodles. | - 47 -
48: - 48 - | Recipes | Hawaiian Chicken | chicken breasts (boneless & skinless) cut up 1/2 cup honey 1/4 cup butter (melted) 1/4 cup mustard 1/4 cup worchester sauce pineapple chunks Mix: Honey, mustard, worcheser sauce & butter. Dip chicken bits into sauce. Place chicken into baking dish. Pour remaining sauce on top of chicken. Add pineapple chunks. Bake uncovered @ 350 degrees for 1 hour. You can add water or pineapple juice, if needed.
49: - 49 - | Recipes | NIGHT-BEFORE CASSEROLE | 2 c. elbow macaroni, uncooked 2 c. chicken 2 cans cream mushroom soup 1/2 lb. american or cheddar cheese, cut up 2 c. milk 3 hard-boiled eggs, cut up. pimento or green pepper chopped (to suit taste) | mix all ingredients and refrigerate overnight., Remove and bake at 350 degree for 1 hour
50: My Favorite Mexican Recipes | - 50 -
51: Spanish Chicken | 4 lb. cooked chicken 1 can cream of mushroom soup 1 can cream of chicken soup 1 sm. can chopped green chilis 1/4 cup diced onions (can use frozen onions) Dorito chips shredded cheddar cheese In 9 x 9 pyrex dish, add chicken (de-boned & cut into small pieces), onions, green chilies, cream of mushroom and chicken soup. Mix well. Add crushed Dorito chips; stir. Top with shredded cheese. Bake (uncovered) @ 350 degrees for 30 minutes, or until cheese melts. | - 51 -
52: Mexican Casserole | 1 lb. ground beef 2 Tbl. margarine 1/2 cup chopped onions 1 Tbl. chili powder salt / pepper (to taste) 1/4 tsp. oregano 1 cup (8 oz. can) tomato sauce 3/4 cup crushed corn chips 1/3 cup shredded cheddar cheese 1 cup kidney beans Brown meat in skillet. Add onions, spices, beans and tomato sauce. Cook until onions are tender. Spoon meat mixture into 2 qt. casserole dish. Sprinkle corn chips on top. Top with shredded cheese. Bake (uncovered) @ 350 degrees for 30 minutes. | - 52 -
53: Cream Cheese Chicken Enchiladas | 5 oz. cream cheese, softened 1/2 cup lght sour cream 10 oz. enchilada sauce (canned is fine) 1 cup shredded cheddar cheese 1 cup shredded monterey jack cheese 2 cups cooked shredded chicken 1 cup (can) corn (drained) 1 sm. can chopped green chiles salt & pepper, to taste 1/2 tsp. chili powder (8) 8-inch four tortillas Spray a 9x13" dish with cooking spray. Mix (in mixer) together the cream cheese, sour cream & 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese. In second bowl toss together the chicken, corn, chili powder, salt/pepper, and green chilies. Add the chicken mixture to the cheese mixture and combine well. Spread about half of the remaining enchilada sauce in the bottom of the baking dish. Spoon the filling into each tortilla, roll the tortilla up and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20 - 25 minutes. | -53-
54: Nacho Supreme | 1 can (16 oz.) refried beans 1 pt. sour cream 1 pkg. McCormick/SchillingTaco Seasoning Mix Cheddar cheese (shredded) black olives (sliced) 1 tomato (chopped) Tortilla chips Spread refried beans on a shallow serving dish. Mix sour cream with pkg. of taco seasoning mix. Spread over beans. Top with cheddar cheese, tomatoes and black olives. Serve with tortilla chips. | - 54 -
55: Cheese Enchiladas | (2) 10 oz. cans enchilada sauce (1) 12-oz. container cottage cheese (1) 8oz. carton sour cream (1) 4.5 oz. can chopped green chilies, undrained 1/4 tsp. salt (8) 8" flour tortillas 1 cup (4 oz.) shredded Monteray Jack cheese 1 (2 1/4oz.) can sliced ripe olives, drained 1 cup (4 oz.) shredded cheddar cheese Garnishes: sour cream, sliced ripe olives, cilantro springs Spread 3/4 cup enchilada sauce in a lightly greased 13 x 9 inch baking dish. Combine cottage cheese and next 3 ingredients: spoon about 1/3 cup mixture down center of each tortilla. Sprinkle evenly with Monterrey Jack cheese; roll up and place seam side down in baking dish. Top with remaining enchilada sauce; sprinkle with 1 can olives. Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with cheddar cheese. Bake 5 more minutes. | - 55 -
56: Companchanoes | 1 lb. hamburger (lean) 1/2 cup diced onion 1 (8 oz.) container of sour cream 1/2 cup green pepper 1 sm. can chopped green chilies salt/pepper 1 can Ranch Style beans (drained) shredded lettuce shredded cheddar cheese 1 pkg. Doritos 1 can (8 oz.) tomato sauce Brown meat and onion & peppers. Drain. Add tomato sauce, ranch style beans, and green chilies. Add salt & pepper to taste. Simmer (cover) until thick. To Serve: In lg. pyrex dish put layer of doritos, then layer of meat mixture, then sour cream. Top with cheese. Bake in oven @ 350 degrees until cheese is melted. This is good by itself or served with lettuce & tomatoes on top. | - 54 - | -56-
57: Chicken Enchiladas | 2 cups chopped cooked chicken 1 cup chopped green bell pepper 8 oz. Philadelphia cream cheese (cubed) 1 jar (8 oz.) salsa (mild) 8 (6") flour tortillas 3/4 lb. (12 oz.) Velveeta cheese (cubed) 1/4 cup milk Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted. Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam side down, in lightly greased 12x8" baking dish. Stir cheese and milk in saucepan on low heat until smooth. Pour sauce over tortillas, cover with foil. Bake at 350 degrees for 20 minutes. Pour remaining salsa over tortillas. | - 57 -
58: TOSSED TACOS | - 58 - | 1 lb. lean ground beef 2 Tbs. chopped onion 1 sm. can tomato puree salt/pepper, to taste 1 cup water 1 Tbs. chili powder 1 sm. can Rotel (optional) 1 pkg. Fritos Brown meat, add onions and cook until tender. Then add remaining ingredients. Chop and mix 2 medium tomatoes, 1/2 head lettuce, 1/2 onion. Slightly crush 1/2 pkg. Fritos. Add salad mixture and meat and toss together. Top with shredded cheese. This is also good with sour cream and guacomole. This will feed 4 easily.
59: Guacamole | 3 ripe avocados (peeled, pitted & mashed) 1 can (10 oz. Rotel original diced tomatoes and green chilies, (drained) 1 med. onion (chopped) 1 tsp. lemon juice 1/2 tsp. salt black pepper (to taste) Tortilla chips Combine avocados, tomatoes/chilies, onion, lemon juice and salt and pepper in medium bowl. Serve dip with tortilla chips. | - 59 -
60: My Favorite Main Dishes Recipes | - 60 -
61: Stuffed Peppers with Rice | (4) bell peppers 1 lb. ground beef diced onion 1 can stewed tomatoes salt/pepper to taste 1 1/2 cups shredded cheddar cheese 1 cup rice Brown meat and add seasoning, onions, and stewed tomatoes. Cook rice according to directions on box. Mix rice and meat mixture. Add cheese and stir until melted. Cut tops off bell peppers and wash (cleaning out inside). Put in boiling water for 5 minutes. Remove and put into casserole dish. Spoon meat and rice mixture into peppers and around dish. Sprinkle top with remaining cheese. Bake uncovered @ 350 degrees for 30 minutes. | - 61 -
62: Pepper Steak | 1 1/2 - 2 lbs. flank steak (cut into strips) 1 onion (chopped) 2 tbsp. oil 1 pkg. McCormick/Schilling Brown Gravy Mix 1 1/4 cups water 1 tbsp. soy sauce Brown steak with onion in oil. Stir in a mixture of 1 pkg. McCormick/Schilling Brown Gravy Mix, 1 1/4 cups water and 1 tbsp. soy sauce. Stir until thickened. Cover and simmer 30 minutes. Add 2 lg. green bell peppers (cut in thin strips), and 1 lg. tomato (cut in wedges). Simmer for 10 minutes, or until steak is tender. Serve over rice. | - 62 -
63: - 63 - | MEAT LOAF | 2 lbs hamburger 2 eggs bread crumbs onions steak sauce salt & pepper ketchup worcestershire sauce | mix all together and put in to a meat loaf pan. bake @ 350 for about 1 hour. | you can put strips of bacon on top or you can spread ketchup on top. | you can get creative and put cheese or what ever you want in the middle of loaf before cooking
64: Easy-Bake pork chops | 1/4 c. butter 1 c. corn flakes 3 T. parmesan cheese 1/2 tsp. salt | 1/8 tsp pepper 1 egg, beaten 2 T. milk 6 pork chops, 3/4" thick | Preheat oven to 350, Melt butter in 9x13 inch shallow pan. Combine crumbs, cheese, salt and pepper. Combine egg and milk, Coat chops in egg mixture, then dip in crumb mixture. Place chops in shallow pan. Bake 45 min. non each side. | - 64 -
65: PORK ROAST AND POTATO DUMPLINGS | 2-4 lb pork roast place in crock pot for about 6 hours | add in a jar or can of sauerkraut in the crock pot after a couple of hours. | I go to Bresina's restaurant and buy a 1/2 doz. of potato dumplings | boil 2qt. water, add a dash of salt, place potato dumpling in water and boil for about 20 min. Remove from water and serve with pork roast, saurekraut , and gravy. | I just use the jar or can gravy | - 65 -
66: My Favorite Casserole Dishes | - 66 -
67: Hamburger -Corn Casserole | Brown ground beef. Add chopped onion; cook until tender. Add corn (drained), cream of mushroom soup, sour cream, pimentos, salt & pepper -- mix well. Stir in noodles (cooked and drained). Add above mixture in a casserole dish. In small bowl, mix 1 cup bread crumbs and melted butter; sprinkle over top of meat mixture. Bake (uncovered) in 350 degree oven for 30 minutes. | 1 lb. hamburger meat 1 can corn (drained) 1/2 cup chopped onion 1/2 cup sour cream 2 Tbs. chopped pimentos salt/pepper to taste 1 can cream of mushroom soup 1 1/2 cups cooked noodles 3/4 cup bread crumbs 2 Tbs. melted butter | - 67 -
68: 1 (14 oz.) can cream of mushroom soup 1 (6 1/2 oz.) can of tuna (drained) 1 cup frozen peas 8 oz. thin egg noodles 2 cups water Blend the soup and water. Place the soup mixture and pasta into a cooking pot. Cover and cook on medium to high heat for 4 minutes. Reduce heat to medium to low. Add tuna, peas and seasoning, blend well. Cover and cook for 10 minutes. Turn off heat, stir, re-cover and let stand for 2 minutes. | Tuna Noodle Surprise (This is quick & easy) | - 68 -
69: 1 onion (chopped) 2 cups of white rice (cook as directed on box before you add it to the crock pot) 1 med. bag of broccoli (find it in the frozen section) 1 can of Campbell's cream of mushroom soup 1 can of Campbell's cream of chicken soup 1 lg. jar of cheese whiz 1 can of water chestnuts (OPTIONAL) * We love them (find them in the Asian section) Put above in a crock pot on high and cook about 2 hours, then turn down to low. Don't forget to stir often. | Broccoli Cheese Casserole | - 69-
70: Creamy Potato Casserole | - 70 - | 1 bag (26 oz.) Inland Valley Simply Shreds potatoes (thawed) 2 cups (16 oz.) sour cream 2 cups (8 oz.) shredded sharp cheddar cheese 1 can (10.75 oz.) condensed cream of chicken soup (undiluted) 1/2 cup chopped onions 1/4 Fleischmann's Original Margarine Stick (melted) 2 Tbs. chopped fresh parsley 1/2 tsp. pepper 1/4 tsp. salt Pam original Non-stick Cooking Spray In a large bowl, combine the first nine ingredients. Transfer to a 2-qt. baking dish, sprayed with non-stick cooking spray. Bake uncovered @ 350 degrees for 1 hour or until heated through.
71: - 71- | CHOWMEIN HOTDISH | 1 LB HAMBURGER 1 CUP CHOPPED ONION 2 CUPS CHOPPED CELERY 1 CUP RICE 1 CAN CR. MUSHROOM SOUP 1 CAN CR. CHICKEN SOUP 1 TSP SALT 1 TBSP SOYSAUCE 2 CANS WATER | BROWN GROUND BEEF, THEN DRAIN OFF THE FAT, BAKE IN OVEN AT 350 DEGREES FOR 1 HOUR THEN MAY ADD CHOWMEIN NOODLES OR TATOR TOTS AND THEN RETURN TO OVEN AND BAKE FOR 1/2 HOUR.
72: MACARONI HOTDISH | 1 1/2 LB HAMBURGER 1/4 CUP DICED ONION 2 CUPS MACARONI 1 1/2 CAN TOMATO SOUP 1 CAN VEGTABLE BEEF SOUP SALT AND PEPPER TO TASTE | SAUTE ONIONS IN A LITTLE VEGATABLE OIL, THEN BROWN HAMBURGER. BOIL WATER, THEN ADD MACARONI, COOK FOR 7-10 MINUTES, RINSE MACARONI, ADD TOMATO SOUP AND VEGTABLE BEEF SOUP. SALT AND PEPPER. HEAT ALL TOGETHER. IF THIS IS A LITTLE THICK JUST ADD MORE WATER. | - 72 -
73: PIZZA HOTDISH | 1 lb ground beef (browned) 1 can cheese soup 1 can pizza sauce 1 package wide egg noodles grated mozzarella cheese pepperoni | mix together and bake for 1/2 hour at 350 degrees | - 73 -
74: SCALLOPED POTATO'S | Peel and slice 6-8 potato's Cut up ham 1 can of cream of mushroom soup 1 onion (optional) salt & pepper to taste | place one layer of potato on bottom of casserole dish, then place diced ham for next layer, then repeat until potato and ham are gone. you can also put cut up onion and place in with other ingredient | Take you soup and milk mix together then pour over top . | Cover and bake at 350 for 1-1/2 hours | FYI - spray dish with pam or some other spray so it won't stick | - 74 -
75: spaghetti bake | - 75 - | 2 lb. ground beef 1 cup chopped onion 1/4 cup cooking oil 2 tsp. salt 1/4 tsp pepper 1 tsp. parsley flakes 1 T. worcestershire sauce | 3 cups tomato juice 8 oz can tomato sauce 3 bay leafs 16 oz spaghetti 12 oz sharp cheese. diced 3 oz. bottle stuffed olives sliced | Brown beef and onion in oil. Add next 7 ingredients. simmer slowly 15 min. then remove bay leaves. Meanwhile cook spaghetti in boiling water till tender. Drain and mix with meat sauce and remaining ingredients. Turn into large greased casserole. Bake at 350 for 1 hour
76: Macaroni & Cheese | 1/2 box of elbow macaroni noodles 1/2 block of velvetta cheese 2 tbsp butter 1/2 cup milk | Cook noodles according to box, then drain, mix in butter, cheese, and milk. Let melt on low to med. heat. stir occasionally. | - 76 -
77: 2 lb hamburger 4 or 5 potatoes 6 carrots 1 onion 2 c vegetable beef soup 2 c cream of chicken soup salt and pepper Brown Hamburger and add other ingredients. Bake at 350 for an hour | Hamburger Hotdish | - 77 -
78: My Favorite Dessert Recipes | - 78 -
79: PINEAPPLE CAKE | 1 box yellow cake mix 1 regular size can crushed pineapple 1 lg. box vanilla instant pudding mix 1 tub whipped cream topping Make yellow cake batter according to pkg. directions. Drain pineapple juice from can of crushed pineapples and set juice aside for later. Add crushed pineapples to cake batter. Bake the cake according to the pkg. directions. For the topping, make vanilla pudding with only 1/2 of the amount of milk listed on pkg. directions. Combine pudding, whipped cream, and approximately 1/4 of the pineapple juice. Keep refrigerated until needed. After the cake has finished baking use a fork to make small holes all across the top of the cake. Pour the remaining pineapple juice over the top of the cake. After the cake has cooled, add the topping. ENJOY!! | - 79 -
80: Cherry Cheese Tarts | 2 (8 oz.) philadelphia cream cheese 3/4 cup sugar 2 eggs 1 Tbs. lemon juice 1 tsp. vanilla vanilla wafers 1 lg. can cherry pie filling tart size paper cupcake holders Put vanilla wafers in bottom of paper cupcake holders in muffin pan. Add above mixture on top. Bake @ 350 degrees for 15 minutes. Put cherry pie filling on top (I use 1 Tbs. sugar to cherry pie filling so it's not so tart). | "Puppy Chow" | - 80 - | 6 cups Crispix cereal 1/2 cup butter 1/2 cup peanut butter 2 cups powdered sugar 1/2 oz. chocolate chips Melt peanut butter and chocolate chips together in the microwave or on the stove. Stir into cereal. Put powdered sugar in a paper sack/bag. Put cereal mixture in and shake until well coated.
81: STRAWBERRY CAKE | - 81 - | 1 white cake mix (2) boxes strawberry jello (1) carton of strawberries (drained; reserve juice) 1 lg. carton of cool whip Bake cake according to box directions in a 9" x 13" dish. Let cool (around 10 minutes). Leave cake in dish and pierce top of entire cake with fork. Mix: 1 sm. box strawberry jello with 1 cup hot water; stir well until dissolved; add 1 cup cold water; stir well. Pour jello mixture over cooled cake and set aside. Topping: Mix 1 sm. box strawberry jello with the juice of a carton of strawberries. Set in refrigerator until it begins to jel (you can put in freezer for 3 - 5 minutes for a quicker set). Then fold carton of cool whip and drained strawberries. Gently mix this with the jelled strawberry juice/jello mixture. Spread topping on cake and cover. Refrigerate. This is Baba's and Uncle Pauls very favorite cake!
82: Chocolate Delight | - 82 - | Crust: 1 stick margarine 1 cup flour Preheat oven to 350 degrees. Mix margarine and flour with fork until crumbly. Press in bottom of 9" x 13" dish. Bake for 20 minutes. Cool. Mix well (in mixer): 1 (8-oz.) pkg. cream cheese (softened) 1 cup powdered sugar 1 1/2 cups cool whip Mix until smooth. It works better if you drop above mixture over crust with a tablespoon. This keeps the crust from pulling up. Mix 1 small pkg. vanilla instant pudding with 1 1/2 cups milk with wire whisk for 2 minutes or until smooth. Spread over cream cheese layer. Mix 1 small pkg. chocolate instant pudding with 1 1/2 cups milk with wire whisk for 2 minutes or until smooth. Spread over vanilla pudding mixture. Add cool whip on top. Sprinkle chopped pecans or ground chocolate on top. Cover and refrigerate. This is better if you chill several hours before serving.
83: Pumpkin Bread | - 83 - | Preheat oven to 350 degrees. 2 1/2 cups all-purpose flour 3 cups sugar 1 1/2 tsp. cinnamon 1 tsp. nutmeg 1 3/4 tsp. baking soda 1/2 tsp. salt Mix dry ingredients in large bowl. Stir in 1/2 cups canola oil, 4 beaten eggs, and 1 1/3 cup water. Add (2 cups pumpkin.; stir well. Add 1 cup raisins to this mixture. Pour mixture into 13" x 9" dish and bake for 1 hour @ 350 degrees. Serve with Cool Whip if desired.
84: Microwave Peanut Brittle | - 84 - | 1 cup sugar 1 tsp. vanilla 1/2 cup white corn syrup 1 tsp. baking soda 1 cup raw peanuts 1 tsp. margarine In a 1 1/2 qt. casserole dish, stir sugar and syrup. Bake in microwave on high for 4 minutes. Stir in peanuts. Bake in microwave on high for 3 to 5 minutes, or until light brown. Add margarine and vanilla to mixture, blending well. Bake in microwave 1 to 2 minutes more. Peanuts will be lightly browned. Add baking soda and GENTLY stir until foamy. Carefully pour onto greased cookie sheet. Cool and break apart. * Easy, and good!
85: Fudge | - 85 - | 1 lg. pkg. chocolate chips 1 lg. can evaporated milk 3/4 stick margarine 3 cups sugar 1 tsp. vanilla chopped pecans, if desired In large saucepan mix sugar and evaporated milk. On medium heat, cook mixture to soft ball stage. Remove from burner and add chocolate chips, butter, vanilla and pecans. Beat until smooth and pour into ungreased 9" x 13" dish. | Fantasy Fudge | 1 stick margarine 3 cups sugar 1 can evaporated milk 1 tsp. vanilla 1 jar (7 oz.) marshmallow cream 1 cup chopped pecans 1 pkg. (12 oz.) semi-sweet chocolate chips Microwave margarine in 4-qt. microwave=safe bowl on high for 1 minute or until melted. Add sugar and milk; mix well. Microwave on high for 5 minutes or until mixture begins to boil; stirring after 3 minutes. Mix well: scrape bowl. Continue microwaving for 5 1/2 minutes; stir after 3 minutes. Stir in chocolate chips until melted. Add remaining ingredients; mix well. Pour into greased 9: square pan or 13" x 9" baking dish. Cool at room temperature; cut into squares.
86: DUMP CAKE | Banana Split Cake | - 86 - | 3/4 stick margarine (melt in a 9 x 13 dish) 1 lg. can crushed pineapple 1 can cherry pie filling 1 box yellow cake mix Preheat oven to 350 degrees. Dump (spread lightly) ingredients in order above (DO NOT STIR). Bake for one hour. How EASY is this!! | 2 cups graham cracker crumbs 1 stick butter 2 cups powdered sugar 2 sticks softened margarine 2 Tbs. sugar 1/2 cup chopped cherries 2 eggs 1 #2 can crushed pineapple (drained) 4 bananas 3/4 cups chopped nuts (if desired) 1 lg. carton cool whip Mix: Graham cracker crumbs with 2 Tbs. sugar and 1 stick margarine, melted. Put in 9" x 13" dish and bake 5 minutes @ 350 degrees. Beat 2 eggs and 2 cups powdered sugar with 2 sticks softened margarine in mixer until smooth. Spread over graham cracker crust. Slice bananas over 2nd layer. Spread drained pineapple over banana layer. Cover with cool whip. Sprinkle with nuts and cherries. Chill overnight.
87: Key Lime Pie | - 87 - | 9" pie shell (I like to use Pillsbury Pie Crust) or you can use graham cracker crust (you can buy this ready-made) 2 egg yolks, lightly beaten 1 can (14 oz.) sweetened condensed milk 1/2 cup fresh lime juice 1 cup heavy whipping cream 2 Tbs. powdered sugar Beat egg yolks with condensed milk, just until blended. Add lime juice and beat with mixer until mixture thickens slightly. Pour into baked, cooled pie shell. Refrigerate until well chilled. Whip heavy whipping cream and fold in sugar. Spread over pie, making sure whipped cream touches pastry all around. Return to refrigerator and chill several hours or overnight.
88: Cookies | My Favorite Cookie Recipes | - 88 -
89: Cookies | Best Chocolate Chip Cookies in the World | 1 cup shortening 2 eggs 1/2 cup sugar 1 cup packed brown sugar 2 tsp. vanilla 2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1 1/2 - 2 cups chocolate chips Preheat oven to 375 degrees. Cream together the shortening and both sugars. Add eggs, vanilla, flour, baking soda and salt. Mix well. Once the shortening, sugar, eggs, vanilla, flour, baking soda and salt mixture is all creamed together, add the chocolate chips. Mix together, well. Drop cookie dough by teaspoonfuls onto ungreased cookie sheets and bake for about 9 - 12 minutes or until golden brown. | - 89-
90: 2 3/4 cups all purpose flour 1/2 tsp. salt 2 tsp. baking powder 1 1/2 cups sugar 2 lg. eggs 1 tsp. vanilla 1 cup unsalted butter, room temperature Coating: 1/3 cup sugar 2 tsp. cinnamon In large bowl whisk together the flour, salt, and baking powder. In a separate bowl, beat the butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (1 - 2 hours). Preheat oven to 400 degrees and place rack in the center of the oven. Spray 2 baking sheets with non-stick cooking spray. Shape the dough into 1" round balls. Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2" apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2" thick. Makes about 6 dozen cookies. | Snickerdoodles (Sheridan's favorite) * You might want to half this recipe | -90- | Cookies
91: Cookies | JELLO COOKIES | 3/4 cup margarine (softened) 1/2 cup sugar 1 (3 oz.) pkg. jello (any flavor) 2 eggs 1 tsp. vanilla 2 1/2 cup all-purpose flour 1 tsp. baking powder 1/4 tsp. salt Cream margarine, sugar, jello, eggs and vanilla in medium bowl. Add rest of ingredients; mix well. Roll into little balls and flatten. Place on greased cookie sheet. Bake @ 350 degrees for 6 - 8 minutes. | - 91 -
92: Cookies | - 92 - | PEANUT BUTTER COOKIES | 1 CUP SHORTENING 1 CUP WHITE SUGAR 1 CUP BROWN SUGAR 2 EGGS 1 CUP PEANUT BUTTER 3 TSP BAKING SODA 1/4 CUP MILK 3 CUPS FLOUR 1 TSP VANILLA DASH OF SALT | MIX SHORTENING,SUGAR, EGGS, AND BUTTER TOGETHER. THEN ADD IN THE MILK AND VANILLA. ADD IN THE FLOUR AND THE REST OF THE DRY INGREDIANTS. ROLL DOUGH IN TO A ROUND BALL THEN FLATEN WITH A FORK DIPPED INTO SURGAR OR USE THE FLAT SIDE OF A CUP. PREHEAT OVEN TO 400 DEGREES THEN BAKE FOR 6-7 MIN,WATCHING CLOSELY
93: Cookies | Oatmeal Cookies | 2 cups flour 1/2 cup margarine 1/2 cup shortening 1 cup white sugar 1 cup brown sugar 2 eggs Mix above ingredients. Set aside. In separate bowl mix the following: 2 cups oats 1 tsp. baking soda 1 tsp. vanilla 1/8 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg * 1 cup raisins, if desired Add above mixture to flour and sugar mixture (the one you set aside). Spoon cookie dough onto cookie sheet. Bake @ 350 degrees for 8 - 10 minutes. | - 93 -
94: SPRITZ COOKIES | 1 LB SOFTEND BUTTER 2 TSP VANILLA 2 EGG YOLKS 1 1/2 C. SUGAR 1 TSP BAKING POWDER 4 C. FLOUR | Mix butter, egg, and sugar together then add vanilla. Gradually add flour and baking powder. Bake at 375 degrees for 6-8 minutes. Watching closely so they don't burn. | - 94 -
95: FUDGE MINT COOKIES | 1 PKG (18-1/4 OZ ) DEVELS FOOD CAKE MIX 1./2 C. BUTTER. SOFTENED 1 TBSP WATER 2 EGGS 2 TBSP POWDERD SUGAR 2 PKGS, (5 OZ) CHOCOLATE COVERED THIN MINTS | In a large mixing bowl, combine cake mix, butter and water. Add eggs; mix well shape into 1 inch balls; roll in powdered sugar. Place 2 inches on ungreased baking sheets | Bake at 375 degrease for 8-10 minutes or until set. Immediately press a mint into center of each cookie. Cool for 2 min. before removing to wire racks to cool completely. | - 95 -
96: wild game | - 96 -
97: Venison Jerky | 4 tlbsp soy sauce 4 tlbsp worchestershire 1 tlbsp ketchup 1 tsp pepper 1 tsp garlic power 1 tsp onion salt1 tsp salt 1 tlbsp liquid smoke | Marinate overnight. Place in dehydrator at 145 degrees for 8-10 hours. Store in refrigerator. | - 97 -
98: Shredded Venison Sandwiches 4 pounds boneless venison roast 1 1/2 cups ketchup 3 tablespoons brown sugar 1 tablespoon ground mustard 1 tablespoon lemon juice 1 tablespoon soy sauce 1 tablespoon liquid smoke flavoring (optional) 2 teaspoons celery salt 2 teaspoons pepper 2 teaspoons Worcestershire sauce 1 teaspoon onion powder 1 teaspoon garlic powder 1/8 teaspoon ground nutmeg 3 drops hot pepper sauce 14 hamburger buns, split 1. Cut venison roast in half; place in a 5-qt. slow cooker. In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, Liquid Smoke if desired and seasonings. Pour over venison. Cover and cook on high for 4- 1/2 to 5 hours or until meat is tender. 2. Remove the roast; set aside to cool. Strain sauce and return to slow cooker. Shred meat, using to two forks; stir into sauce and heat through. Using a slotted spoon, spoon meat unto toasted buns. | - 98 -
99: friday night fish fry | perch,fillets beer (not lite variety), as needed to cover fillets 7-up soda, as needed to cover fillets seasoned bread crumbs vegetable oil for frying | marinate perch in a combination of beer and 7-up (equal portions) for at least half an hour | remove from marinade and rinse the fillets 3 or 4 times to remove any obvious fish or beer taste. | PAT DRY | pat by hand the seasoned bread crumbs into the fillets, pressing firmly into the fish. | place breaded fillets on tray, cover, and refrigerate overnight. | when ready to serve, deep fry in oil until golden and done. may be fried in a deep skillet. | - 99 -
100: Venison Pot Roast | 1 medium roast 16 oz ketchup 1 12 oz beer 1 package dried onion soup mix | Mix ketchup, beer and soup mix together. Line a roasting pan with two long sheets of foil. Pour half of sauce in bottom of pan. Place the roast on top and pour remaining sauce over the top. Seal foil pan air tight, so no steam can escape. cook at 350 degrees for 3 hours. serve with juices for dipping | - 100 -
101: Wild turkey breast | Cut turkey into strips 4 tbsp flour 1/2 tsp salt 1/2 pepper 1 tsp sage 2 tsp paprika | Mix in zip lock bag with turkey | 2 tbsp oil in frying pan- brown turkey. add 1 cup chicken broth 8 oz fresh slice mushroom 1 bunch of chives, onion chopped | add to turkey | cover and sim.mer until tender 45-50 min | - 101 -
102: Baked wild Duck | 1 duck 1 1/2 T. butter 1 pkg. dried onion soup mix | -place 1 tablespoon butter over the breast and 1/2 tablespoon soup mix on the breast and 1 tablespoon on the inside. Wrap tightly in foil, breast side up. Bake at 425 degrees for 40 minutes. | - 102 -
103: pickled fish | Make salt brim to float a egg, cut fish in small chunks. soak 24 hrs in refrig. drain then cover with white vinegar. soak 24 hrs in refrig. the drain. | Make brin 3 cups white vinegar 1 cup water 2 cups sugar 2 tbsp pickeling spice 2 1/2 tblsp salt | Bring to boil about 5 mins, add 1 1/2 cups fair banks white port wine, let cool | pack fish and onions loose in jar, add brin, let stand - 4-5 days ready | - 103 -
104: Bologna or ham spread | GRIND ALL TOGETHER | 1/2 LB BOLOGNA OR HAM 1 ONION (medium) 4 DILL PICKLES (I use some juice) | Add enough mayo or salad dressing to be easily spread. | - 104 -
105: Baked Beans | 2 1/2 lb. nay beans (soak overnight) | Bring beans to boil with 1 1/2 tbsp salt; simmer 1 hour. Scald salt pork, cut into cubes first; drain/ Drain beans, reserving 1 cup water. Put beans in a large crock-pot by layers. First, put a layer of pork, then a layer of beans. Should have about 3 layers of pork. | Pour following mixture over the top of beans | 1 T. worcestershire sauce 1 c. ketchup 1/4 c. dark molasses 1/2 tsp. pepper 1/4 c. diced onion 1 tsp. vinegar | 3 T. brown sugar 3 T. white sugar 1 1/2 tsp. prepared mustard 1 c. reserved water | Heat in crock- pot and serve. | - 105 -
106: TARTAR SAUCE | 2 CUPS MIRCLE WHIP 1 CHOPPED ONION 1 TBSP HORSERADISH 1/4 CUP CHOPPED DILL PICKLE 1 TSP CHOPPED PARSELY 6 CHOPPED OLIVES ADD HALF AND HALF MILK TO THIN | - 106 -
107: LIL'S SALSA | 4 CUPS CHOPPED TOMATOES 1 CUP RED PEPPER 1 CUP GREEN PEPPER 2-4 JALAPENO PEPERS (MILD) 1 CUP CHOPPED ONION 2 TLBPS SURGAR OR TASTE 1 CLOVE GARLIC CHOPPED 1 1/2 CUP CIDER VINEGER 1/3 CUP LEMON OR LIME JUICE | CILANTRO TO TASTE 1 1/2 CUP TOMATO PASTE OPTION I ONLY USE TOMATO PASTE WHEN CANNING SALSA | BLEND ALL INGREDIENTS TOGETHER. FOR COLD SALSA THEN JUST POUR INTO JARS AND REFRIGERATE. OTHERWISE YOU COOK FOR 50 MINUTES OVER MEDIUM HEAT. WHEN I CAN THIS RECIPE I DOUBLE THE INGREDIENTS AND COOK FOR ONLY A 1/2 HOUR. THEN POUR INTO JARS AND PRESSURE CAN FOR 15 MINUTES AT 12 POUNDS | - 107 -
108: REFRIGERATOR PICKLES | 7 CUPS SLICED CUCUMBERS 1 LARGE ONION SLICED 1 LARGE GREEN PEPPER SLICED 1 TLBSP SALT | LET STAND FOR 2 HOURS IN REFRIGERATOR. RINSE AND DRAIN FOR 1/2 HOUR. HEAT TO BOILING 2 CUPS SUGAR, 1 CUP VINGER, AND 1 TSP CELERY SEED. COOK A LITTLE AND POUR OVER CUCUMBERS. KEEP IN REFRIGERATOR IN A JAR OR ICE CREAM PAIL | - 108 -
109: Brandy Slush (without tea) | 3 1/2 cups water 1 cup sugar 1 6oz lemonade 1 6 oz orange juice 1 cup brandy mix all together, freeze at least 24 hours. | boil and let cool | - 109 -
110: EGG SALAD | 3 HARD BOILED EGGS 1/4 C. CHOPPED CELERY 1/4 TSP SALT 1/2 TSP MINCED ONION 3 TBSP SALAD DRESSING | MIX ALL TOGETHER | - 110 -
111: Roll pepperoni and cheese in rolls and bake according to roll directions. Use marinara for dip. You can also substitute filling with ham and cheddar cheese | Pizza Rolls | Pepperoni Mozzarella Cheese Crescent Rolls Marinara | - 111 -