S: Franklin Family Recipes
1: This Cookbooks is a collection of Franklin family recipes made especially for Katherine
2: Mom | Egg & Cheese Casserole | 8 eggs, beaten 1/2 cup flour 16 oz cottage cheese 2 cups shredded monterey jack cheese 2 cups shredded cheddar cheese 1 4oz can green chiles 1/4 cup melted butter 1/2 tsp garlic powder 1/2 tsp chili powder | 325 | 45min | 10
3: Combine eggs, flour and baking powder, stirring well. Stir in remaining ingredients. Pour into lightly greased 13x9 pan. This is a group crowd pleaser. Cut left-overs into squares and refrigerate. Then just pop in microwave to reheat.
4: Crab Dip 1 1/2 cups crab meat 1 juiced lemon dash tabasco sauce 2 oz softened cream cheese 1/4 cup mayo 1/2 cup sour cream 1/8 tsp salt 2 tsp dry mustard 1 Tbls minced onion 1 Tbls confectioners sugar 1 tsp creamed horseradish Marinate crab in lemon juice and 2-3 dashed tabasco sauce. In food processor, blend rest of ingredients. Pour into bowl with crab meat and fold together. Chill. Yields 4 cups.
5: Talisman Group Nacho Dip 1 medium chopped onion 2 lbs ground beef 1 lb hot sausage 1 large brick velvetta cheese 1 bottle picante sauce 1 can mushroom soup Brown onion, ground beef and sausage. Add cheese, soup and picante sauce. Heat on low until everything has melted and blended. Serve in crock pot with corn chips. | GREAT DISH FOR GAME DAY
6: Favorite Jello Molds | Cranberry Jello Mold 8 1/4 ox crushed pineapple 3 oz pkg raspberry jello 16 oz whole cranberry sauce 1tsp grated orange peel 11 oz drained mandarin oranges 1 cup whipping cream Drain pineapple, reserving syrup. Add enough boiling water to syrup to make 1 cup. Dissolve gelatin in hot liquid. Stir in cranberry sauce & orange peel. Chill until partially set. Fold in oranges & pineapple, Whip cream until stiff and fold in. Pour into 6 cup mold. Chill until set.
7: Heavenly Cheese Mold 20 oz crushed pineapple 6 oz lemon jello 2 cups boiling water 1 cup mayo 1 cup shredded cheddar cheese Drain pineapple and reserve 3/4 cup. Dissolve gelatin in water. Add juice. Gradually add mayo. Mix well and chill until slightly thickened. Fold in pineapple and cheese. our into 1 1/2 quart mold. Chill. Unmold on bed of lettuce.
8: Party Mix 1/4 cup butter, melted 4 Tbls worcestershire sauce 1/4 tsp garlic salt 2 Tbls lemon juice 12 oz pkg Crispix cereal mixed nuts, pretzel sticks broken bagel crisps Cheezit crackers (white, cheddar), Preheat oven to 275 degrees. Pour cereal, mixed nuts, pretzels, bagel crisps and Cheezits into large roasting pan. Combine first four ingredients. Pour 1/2 of butter mixture over Party Mix and stir. Add remaining butter mixture and continue to stir. Bake for one hour, stirring every 15 minutes. Cool,
9: Dad's special trick is to soak the pumpkin seeds in water for 30 minutes first | Dad | Roasted Pumpkin Seeds | 1 1/2 cups raw whole pumpkin seeds 2 tsps butter, melted pinch of salt Preheat oven to 300 degrees. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally. Watch carefully as they can burn easily. | 300 | 45 min | 6
10: 6 cups flour 2 pkgs yeast 1 Tbls sugar 2 tsp salt 1/4 tsp baking soda 2 cups milk 1/2 cup water corn meal Combine 3 cups flour, yeast, sugar, salt & soda. Heat liquids until very warm (120-130). Add to dry mixture; beat well. Stir in more flour to make stiff batter. Spoon into two loaf pans that have been greased and sprinkled with corn meal. Cover, let rise 45 minutes. Bake at 400 degrees for 25 minutes. Remove from pan and cool immediately. | English Muffin Bread
11: Spiced Shrimp | 1 Tbls whole allspice 3 bay leaves 1 1/2 tsp crushed red pepper 2 tsp whole black pepper 2 tsp whole cloves 2 quarts water 2 medium onions 6 cloves garlic 2 lemons, sliced 3 Tbls salt 2 lbs shrimp Bring spices to boil. Add shrimp, cover and return to boil. Simmer 3-5 minutes. Drain and chill.
12: Grandma Polly's Noodle Thing 1/2 lb medium noodles 1 lb ground beef 15 oz tomato sauce 1/2 Tbls sugar 1 tsp salt 1 cup cottage cheese 8 oz cream cheese, softened 1/2 cup sour cream 7 green onions 1/2 medium chopped green pepper 1/2 cup parmesan cheese Cook noodles, brown meat. Add tomato sauce & seasonings. Blend cottage cheese, cream cheese & sour cream with onions and green pepper. In greased 9x13 dish spread 1/2 noodles in bottom; add 1/2 meat mixture. Add all of the cheese mixture. Repeat noodles and meat. Sprinkle parmesan cheese on top and bake at 375 for 45 minutes.
13: Grandma Bywaters | Sloppy Joes | 3/4 cup ketchup 1 Tbls sugar 2 Tbls mustard 1 Tbls vinegar 1 lb ground beef chopped onion & green pepper Brown ground beef and drain fat. Add onion and green pepper. Mix ketchup, sugar, mustard and vinegar. Stir into ground beef and simmer until heated through. Serve on buns. | 6
14: Double Cheese Delight 4 oz uncooked medium egg noodles 1 lb ground beef 1/3 cup chopped onion 1 Tbls chopped celery 8 oz tomato sauce 1 tsp salt 1/2 cup cottage cheese 3 oz softened cream cheese 1/4 cup sour cream 1 medium tomato Cook noodles as directed on package. Drain. Cook and stir meat, onion and celery until done. Drain fat. Stir in meat, onion and celery until done. Drain fat. Stir in tomato sauce and salt. Heat to boiling. Simmer 1 minute. Remove from heat. Stir in cottage cheese, cream cheese, sour cream and noodles. Pour into greased 1 1/2 quart casserole. Slice tomato and arrange on top. Cover and bake 30 minutes.
15: Southwestern Beef Hash | Mom | 1 lb lean ground beef 1 small onion, shopped 3 cups frozen Ore Ida Potatoes O'Brien 1/4 tsp salt 1 1/2 cups salsa Brown ground beef and onion. Drain well. Stir in potatoes, salt and pepper. Cook over medium heat for 5 minutes, stirring constantly. Stir in salsa. Continue cooking for 8 minutes or until potatoes are lightly browned. | 6
16: Company Shrimp Casserole Grandma Polly | 2 lbs cooked shrimp 1 cup cooked rice 1 cup grated sharp cheddar cheese 1 can cream of mushroom soup 1/2 cup chopped green pepper 1/2 cup chopped green onion 1/2 cup chopped celery 3 thinly sliced lemons Mix first four ingredients. Saute pepper, onion and celery in butter. Add to shrimp mixture. Put in long, flat casserole and completely cover with sliced lemons. Bake at 375 for 20 minutes. May be frozen ahead.
17: Baked Chicken Salad | 2 cups diced, cooked chicken 1 cup chopped celery 1/2 cup sliced water chestnuts 4 Tbls lemon juice 3 Tbls drained pimiento 2 hard boiled eggs, chopped 1 can cream of chicken soup 1/2 cup mayo 1 cup herb stuffing mix 1/4 cup melted butter Combine chicken, celery, water chestnuts, lemon juice, pimiento, eggs, soup and mayo. Spoon mixture in lightly greased 2 quart casserole. Combine stuffing mix and butter. Sprinkle over casserole. Bake at 350 for 30 minutes.
18: Cheesy Chicken Casserole 3 1/2 cups cooked chicken 1 1/2 cups cooked egg noodles 1 cup shredded cheddar cheese 1/4 cup grated parmesan cheese 1/4 cup dry white wine 1/2 cup mayo 20 oz drained pimiento 1 Tbls parsley flakes 1 Tbls celery flakes 1/2 tsp salt 1/2 tsp pepper 1/2 cup chicken broth Combine all ingredients. Spoon into greased 8" square pan. Cover and bake at 350 for 30 minutes.
19: Chicken Spaghetti Casserole | 4 oz vermicelli thin spaghetti, cooked 1/4 cup green pepper, chopped 1/4 cup chicken broth 1/4 tsp salt 1 1/2 cups grated cheddar cheese 2 cups cubed cooked chicken 1 small jar pimento 1/4 cup medium chopped onion 1 can cream of mushroom soup 1 small can mushrooms pepper to taste Mix all ingredients except 1/2 cup cheese. Put into greased casserole dish and top with remaining cheese. Bake at 350 for 35 minutes.
20: Fudge 18 oz chocolate chips 14 oz condensed milk 1 1/2 tsp vanilla extract 1/2 cup chopped nuts dash salt Over low heat melt chips with condensed milk. Stir in remaining ingredients. Spread evenly into wax paper lined 8" square pan. Chill 2-3 hours.
21: Christmas Sugar Cookies | 1 cup butter, softened 1 1/2 cup confectioners' sugar 1 egg 1 tsp vanilla 1/2 tsp almond extract 2 1/2 cups flour 1 tsp baking soda 1 tsp cream of tartar Mix thoroughly butter, confectioners' sugar, egg, vanilla and almond extract. Blend in flour, baking soda and cream of tartar. Cover and chill 2 to 3 hours. Heat oven to 375 degrees. Divide dough in half. Roll each half - 3/16 inch thick on lightly floured covered board. Cut into desired shapes; sprinkle with sugar. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until light brown on edge.
22: Emma's Hermit Cookies | Grandma Bywaters | 1 3/4 cup flour 2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp cloves 1/4 tsp ginger | 2/3 cup butter 1/4 tsp baking soda 2 eggs 2 Tbls sour cream 1/2 cup chopped raisins 1/2 cup finely chopped prunes | Sift flour and spices. Cream butter. Add brown sugar. Cream well after each addition. Dissolve soda in sour cream. Beat in eggs. Add flour. Beat well. Add nuts & fruit. Bake 12-15 minutes at 350. Lemon Glaze - 1 cup powdered sugar. 2 Tbls lemon juice.
23: 3/4 cup sugar 3 Tbls flour 1/2 tsp cinnamon or nutmeg 3 cups sliced peaches 2 cups blueberries 1 tsp lemon juice 2 Tbls butter 1 Tbls sugar unbaked pie crust Combine 3/4 cup sugar, flour, cinnamon and salt. Place bottom crust in pie pan. PLace blueberries in pie shell. Sprinkle with 1/2 dry ingredients and 1/2 lemon juice. Top with peaches. Sprinkle with remaining sugar/flour mixture and lemon duice. Dot with butter. Cover filling with vented top crust. Finish edges as desired. Sprinkle sugar on top. Bake 425 for 40-50 minutes. | Peachberry Pie
24: Ladyfinger Chocolate Mousse 4 packages of ladyfingers 18oz chocolate chips 1 cup sugar 1/3 cup water 1 tsp vanilla 8 separated eggs Line sides and bottom of spring form pan with 1/4 ladyfingers. Combine chocolate, sugar and water. Stir constantly until melted. Remove from heat and add vanilla. Let cool. In large bowl, beat egg yolks. Add chocolate mixture, beat until thick. Beat egg whites until stiff. Combine mixtures with whisk. Spread 1/4 chocolate over ladyfingers, cover with layer of ladyfingers & repeat process. Refrigerate for 4 hours and gently remove sides of pan.