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Lorene's Cook Book

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Lorene's Cook Book - Page Text Content

S: Favorite Family Recipes

BC: This book was inspired by all the wonderful recipes we have acquired and shared with family and friends over the years Lorene - 2011

FC: Favorite Family Recipes

1: Apple Crisp Baked Brie w/pecans Baking Powder Biscuits Banana Bread Blue Cake Blueberry Cake Boiled Frosting Bran Muffins Butterscotch Dip Cajun Shrimp Candace's Favorite Dumplings Chicken Enchiladas Chicken Rissoto Chicken Taco Cups Chocolate Brittle Chocolate Cake Chocolate Chip Cheesecake Corn Pudding (Southern Spoon Bread) Cream Puffs Date & Nut Cake Deep Dish Brownies Delicious Deviled Eggs French Breakfast Puffs Fridge Pickles Gingerbread Grandmother's Perfection Vegetable Salad | Mexi Dip Molasses Taffy Mom's Ice Cream Mustard Pickles Nan's Baked Beans Olive Garden Pasta E Fagioli Peanut Blossoms Peanut Butter Cookies Peanut Butter Cups Peanut Butter Cookies Peanut Butter Fudge Potato Casserole Puppy Chow Sandra's Chicken Wings Snowball Cookies - Nut Balls Southwest Chicken Stuffed Peppers Sugar Spice Cookies Sweet Chocolate Pound Cake Sweet Potato & Nut Casserole Tiramisu Toffee Torte Toll House Cake Vegetable & Barley Soup-Stew White Cake Whoopie Pies Zesty 3 Bean Salad | Recipes

2: Apple Crisp | From the kitchen of Mary Johnson 1/2 tsp. salt 1 tsp. cinnamon 1/2 cup water Four apples Slice apples and put in casserole. Add other ingredients. Mix together: cup flour 1 cup white sugar 1/3 cup butter (melted) Spread over top of apples. Bake at 375 | Laughter is brightest where food is best

3: Baked Brie with/Pecans | 1 wheel brie 1/4 cup Kahlua 1/2 cup finely chopped pecans 4-5 large heaping tbs. brown sugar 1 pkg. frozen puff pastry sheets Mix Kahlua, pecans and brown sugar together in a bowl. Take puff pastry and roll it out with a rolling pin. Put brown sugar mixture in the middle of the puff pastry and place the wheel of brie on top of it. I usually cut the rind off the brie but if you like the bitter taste, you can leave the rind on. Pull the puff pastry up so it totally surrounds the brie making sure the pastry is fully sealed, otherwise it will ooze out when baking. Gently flip the brie over so the smooth surface is on top. I usually use the extra sheet of puff pastry (2 come in a box) to cut out decorations for the top of the brie. Place brie on a parchment paper covered baking sheet and bake in a 350 oven for 35-40 minutes.

4: BAKING POWDER BISQUITS | From the kitchen of Mary Johnson 2 cups sifted all purpose flour 3 tsp. baking powder 1/2 tsp. salt 3 Tbs. shortening 3/4 cups milk Dust the board with flour, roll out to one inch thick and cut with biscuit cutter. Bake @ 450 for 12-15 minutes. Makes appx. 12.

5: BANANA BREAD 1 cup sugar 1/2 cup shortening 3 mashed bananas Beat one egg 2 cups flour 1 tsp. baking soda Pinch of salt 1 tsp. vanilla 1 cup chopped nuts Cream shortening and sugar. Add egg and bananas. Add vanilla and sifted dry ingredients. Add nuts. Bake in loaf tin or 4 small ones. Bake at 375

6: /BLUE CAKE From the kitchen on Grammie Simmons 3 Tbs. Marg. (1/3 cup) 1 cup sugar 1 egg 3/4 cup sour milk 1 3/4/cup flour 2 tsp. baking powder 1 tsp. vanilla 1/2 cup floured blueberries Mix marg, sugar, egg, milk, flour, baking powder and vanilla together. Stir in blueberries. Bake in greased bundt pan at 350 for 30 minutes. Cool cake . Sprinkle confectioners sugar on top.

7: BLUEBERRY CAKE 1 cup sugar 1/2 cup butter 2 eggs 2 cups sifted flour 1 Tbs. baking powder 1/2 tsp. salt 1/2 cup milk 1 1/2 cup blueberries Dust berries with flour Pour into 9 x 9 pan Topping: 1/2 cup sugar 1/2 cup flour 1/2 tsp. cinnamon 1/4 cup soft butter 1/2 cup chopped nuts Sprinkle mixture on top of cake. Bake 45 min. at 325

8: BOILED FROSTING From the kitchen of Mary Johnson 1 1/2 cup sugar Dash of salt 1/4 tsp. cream of tartar 1 Tbs. water 1 tsp. vanilla 3 egg whites Put in double boiler half full of water in bottom part. Beat with portable mixer over high heat for appx. 7 minutes or until stiff peaks form.

9: BRAN MUFFINS | 1 egg 1 cup milk 1/4 cup oil 1 1/4 cup bran 1 cup flour 1/2 cup sugar 1/2 tsp. salt 1/2 tsp. baking soda 2 1/2 tsp. baking powder 2 tsp.+++ cinnamon Mix egg, milk, oil and bran together and let sit for 5-10 minutes. Add remaining ingredients stirring until well blended. Pour into muffin pan and bake at 350 for 10 minutes.

10: BUTTERSCOTCH DIP | 1 package (8 ounces) cream cheese, softened 1/4 cup butterscotch ice cream topping 1 Tbs. packed brown sugar 1 tsp. vanilla Combine all dip ingredients in small batter bowl; mix with Bamboo Spoon until smooth. Chill. Serve with apples, strawberries, pears, bananas, etc.

11: CAJUN SHRIMP (I get my shrimp frozen at Sams Club – lg or jumbo. Put in colander and run water over them to defrost. Then put the marinade in a ziplock or other container with the shrimp) 2-3 lbs. shrimp 1 cup vegetable oil 1/4 cup Jamaica Hell Fire Sauce (or any hot sauce) 1 Tbs. olive oil 1 Tbs. minced garlic 1 1/2 tsp. each of the following: Old Bay Seasoning Dried whole basil (I used chopped) Oregano Thyme Fresh minced parsley (I use stuff in jar) Mix all ingredients together and put in zip-lock or other container with shrimp. Marinate over night. Drain and serve in bowl on bed of lettuce.

12: CANDACE’S FAVORITE DUMPLINGS 1 1/2 cups all purpose flour 2 tsp. baking powder 3/4 tsp. salt 3 Tbs. shortening 3/4 cups milk Put flour, baking powder and salt into bowl. Cut in shortening until mixture looks like meal. Stir in milk. Drop dough by spoonfuls onto boiling soup. Cook uncovered 10 minutes. Cook covered 10 minutes until dumplings are fluffy. Home Made Vegetable Soup: Brown stew beef. Add seasonings, garlic, minced onions, salt and pepper. Add beef stock or beef boullion cubes. Add potato’s, cabbage, turnip and carrots. Cook all day.

13: 1/4 cup butter 1/4 cup flour 1 can (10 3/4 oz) chicken broth 3/4 cup water 1 8 oz. carton sour cream 2 jalepenos, chopped About 10 flour tortillas About 3-4 chicken breasts, cooked and chopped (grilled tastes best) 2-4 cups shredded Monterey jack cheese 1 medium onion Melt butter over low heat; add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and water. Cook on medium heat, stirring constantly, until thick and bubbly. Remove from heat and stir in sour cream and jalepenos. Pour about a third (enough to lightly cover bottom of pan) of sauce into a lightly greased 12x8/x glass baking dish. Set aside dish and remaining sauce. Put chicken, onions and cheese on the center of each tortilla. (Eyeball it to determine how much of each – you don’t want them so full they won’t roll up). Roll and place in baking dish. I usually get about 10 tightly packed into the dish. Pour the rest of the sauce over the top and spread the remaining cheese on top. Bake at 425 for about 20-25 minutes, until cheese and sauce gets bubbly. Serve with rice and salsa. | CHICKEN ENCHILADAS

14: 6 Tbs. butter or margarine 1 pound chicken breasts, boned, skinned and cut into thin strips 1 clove garlic, minced 1 1/2 cups uncooked rice 1/4 pound mushrooms, sliced 3 green onions (tops optional), chopped 3 cups chicken broth 1 teaspoon basil 1 cup (4 oz) Sargento Fancy Shredded Cheddar Cheese In large skillet, melt 2 Tbs. butter. Add chicken and cook over medium heat, stirring constantly, until pieces are browned, about 5 minutes. Remove chicken from skillet. Add remaining butter, rice and garlic to skillet and cook, stirring constantly, until rice is lightly browned, about 5 minutes. Add mushrooms and green onion. Continue cooking, stirring occasionally, until mushrooms are tender, about 2 minutes. Stir in chicken broth and basil. Bring to a boil, cover and simmer 15 minutes. Gently stir in chicken. Continue simmering until chicken is heated through and rice is tender, about 5 minutes. Top with cheese and serve immediately. Makes about 6 servings. | CHICKEN RISOTTO

15: CHICKEN TACO CUPS | 1 rotisserie chicken (I use both breasts off chicken) 1 envelope taco seasoning mix 1 small onion chopped 1 jar salsa 2 cups shredded cheese 36 wonton wrappers Olives and green onions Sour cream Saute onion in a pan until translucent. Add chopped rotisserie chicken, jar of salsa, taco seasoning mix. Cook for 5 minutes until all flavors are combined. Place mixture in a food processor and pulse till smooth. Place mixture into a bowl and add 1 cup of shredded cheese. Press wonton wrappers into miniature muffin cups coated with nonstick cooking spray. Bake at 375 for 5 minutes or until lightly browned. Spoon 1 tsp. of chicken mixture into cups and top with olives and the remainder of the cheese. Bake 10-15 minutes longer until heated through and cheese is melted. Garnish with sour cream and green onions.

16: CHICKEN ENCHILADAS cup butter cup flour 1 can (10 3/4 oz) chicken broth cup water 1 8 oz. carton sour cream 2 jalepenos, chopped About 10 flour tortillas About 3-4 chicken breasts, cooked and chopped (grilled tastes best) 2-4 cups shredded Monterey jack cheese 1 medium onion Melt butter over low heat; add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and water. Cook on medium heat, stirring constantly, until thick and bubbly. Remove from heat & stir in sour cream & jalepenos. Pour about a third (enough to lightly cover bottom of pan) of sauce into a lightly greased 12x8" glass baking dish. Set aside dish & remaining sauce. Put chicken, onions & cheese on the center of each tortilla. (Eyeball it to determine how much of each – you don’t want them so full they won’t roll up). Roll and place in baking dish. I usually get about 10 tightly packed into the dish. Pour the rest of the sauce over the top and spread the remaining cheese on top. Bake at 425 for about 20-25 minutes, until cheese and sauce gets bubbly. Serve with rice & salsa. | From the kitchen of Doris Kelly Line a 11 x 17 jelly roll pan with aluminum foil 2 sticks butter 1 cup brown sugar Boil butter and brown sugar for 2 minutes Place saltines end to end on foil in jelly roll pan Pour butter/sugar mix over saltines Bake at 450 for 5 minutes. Remove and sprinkle with 12 oz. bag chocolate chips. Spread over top. Add walnuts if desired. Refrigerate, then break into pieces. | CHOCOLATE BRITTLE

17: I love you | CHOCOLATE CAKE | From the kitchen of Mary Johnson 1 1/2 cup sifted flour 1 tsp. baking soda 1 tsp. salt 1/2 cup cocoa Cream 1/2 cup shortening 1 cup sugar 2 eggs 1 tsp. vanilla 1/2 cup buttermilk 1/2 cup boiling water Mix together 1st four ingredients. In separate bowl, cream together shortening, sugar, eggs, vanilla and buttermilk. Add boiling water. Bake in 9 x 9 pan or cupcakes.

18: 16 oz. cream cheese (softened) 2 eggs 1/2 cup sugar 2 tsp. vanilla Mix all the above ingredients together 2 rolls chocolate chip cookie dough Grease 13 x 9 pan. Spread one roll of cookie dough on bottom on pan. Spread the cream cheese mixture on top of the dough. Place the other roll of cookie dough over the cream cheese mixture to cover. Bake at 375 for 35 minutes. | CHOCOLATE CHIP CHEESECAKE BARS | I can resist anything but...... temptation

19: CORN PUDDING Southern Spoon Bread 1 stick butter 1 egg 1 cup sour cream 1 box Jiffy corn bread mix 1 can creamed corn 1 can kernel corn 1 1/2 onion (to taste) optional Pepper Mix all together. Place in casserole dish. Bake about 1 hour at 350.

20: CREAM PUFFS FILLING: 2/3 cups sugar 1/4 cup corn starch 1/2 tsp. salt 3 cups milk –- add until mixed 2 Tbs. butter 1 Tbs. vanilla 3 eggs Cook all the above ingredients in double boiler until bubbles form (should be thick consistency). Refrigerate PUFFS: 1 cup water 1 stick butter Boil and cool. Stir in 1 cup flour until it forms a ball. Beat in 4 eggs, 1 at a time. Drop by balls on ungreased cookie sheet. Bake 40-45 minutes.

21: DATE & NUT CAKE From the kitchen of Myrtis Colbeth One cup dates cut up with 1 tsp. baking soda in 1 cup of boiling water. Let stand on low heat while mixing rest of cake. Scant 1 3/4 cups of flour 1 tsp. salt 1 cup shortening 1 cup sugar 1 egg 1 tsp. vanilla 1 cup nuts Mix flour and salt. Set aside. Cream shortening, sugar, egg, vanilla together. Add nuts and dry ingredients. Add to water and dates on stove. Mix well. Bake in 2 large loaf tins or 4 small. Bake at 350

22: DEEP DISH BROWNIES 3/4 cup butter - melted 1 1/2 cup sugar 1 1/2 tsp. vanilla 3 eggs 3/4 cup flour 1/2 cup cocoa 1/2 tsp. baking powder 1/2 tsp. salt Mix melted butter, sugar and vanilla together. Add 3 eggs and blend completely. Add remaining ingredients. Grease 8” square pan. Bake at 350 for 40 minutes.

23: DELICIOUS DEVILED EGGS From the kitchen of Aunt Prudy 1 dozen large eggs 3/4 cups mayo 2 Tbs. prepared yellow mustard 1/2 cup sweet relish 2 tsp. Worcestershire sauce 6 drops tobacco 1/2 tsp. salt 1/2 tsp. white pepper paprika Boil eggs for approximately 10 minutes. Crack peel and cut eggs in half lengthwise. Remove yolk and place in a separate bowl. Mash yolks with fork. Mix in remaining ingredients (except paprika) Use a cake decorating bag to fill eggs with yolk mixture. Sprinkle with paprika. Refrigerate.

24: FRENCH BREAKFAST PUFFS 1/3 cup soft shortening 1/2 cup sugar 1 egg 1 1/2 cup flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1/4 tsp. nutmeg 1/2 cup milk Mix together shortening, sugar & egg. Sift together flour, baking powder, salt & nutmeg. Stir in 1/2 cup milk alternating with sifted mixture. Fill greased tins 2/3 full. Bake until golden brown. Immediately roll in 6 Tbs. butter, then roll in cup sugar & 1 tsp. cinnamon.

25: FRIDGE PICKLES (makes about 1 quart) 1 cup white vinegar 1/4 cup sugar 1 Tbs. sea salt 1/2 tsp. freshly ground black pepper 6 whole cloves 2 bay leaves 1 tsp. crushed red pepper flakes (I use about so they’re not too spicey for the kids) 1 tsp. dill seed 4 to 5 small Kirby (pickling) cucumbers, peeled in strips and sliced into 1/8 inch thick rounds 1 small while onion, thinly sliced into rounds (I tend to go a little light on the onion. They get in the way of my pickles!) Combine the vinegar, sugar, salt, black pepper, cloves, bay leaves, red pepper flakes and dill seed in a quart jar. Place the lid on the jar and shake until the sugar has dissolved.

26: GINGERBREAD From the kitchen of Nana Colbeth Heat oven to 350. Grease pan 9 x 13 2 eggs 1 cup sugar 1/2 cup butter 1/2 cup molasses 2 tsp. soda 2 cups flour 1 tsp. cinnamon 1 tsp. ginger 1/2 tsp. cloves 1 tsp. salt 1 cup boiling water Cream first 3 ingredients together, then add molasses. Mix in dry ingredients. Add boiling water at end.

27: GRANDMOTHER'S PERFECTION VEGETABLE SALAD From the kitchen on Myrtis Colbeth (Matt's great nana) 2 envelopes unflavored Knox gelatin 1/3 cup granulated sugar 1/2 cup cider vinegar 2 tsp. salt 1 tsp. curry powder (optional) Dash cayenne pepper 2 green onions, freshly chopped 1 1/2 cups finely shredded cabbage 1 1/4 cups diced celery 1/2 cup shredded carrots 1/2 cup diced green pepper 1/4 cup sliced radishes Soften gelatin in cup cold water for 5 minutes, then dissolve in 1 cups boiling water. Add sugar, vinegar, seasonings and onion. Chill until firm. Unmold on a bed of watercress or lettuce.

28: 1 can refried beans 1 can refried beans w/chiles 8 oz. cream cheese 1 jar salsa 1 lb. ground beef 1 pkg. taco seasoning 2-3 cups mix shredded cheese Mix beans, spread in 9 x 13 pan. Melt cream cheese for one minute. Mix with salsa. Layer on beans. Cook beef w/taco seasoning according to directions. Put on top of salsa. Put cheese on top. Cook for 30 minutes at 350 or until cheese is melted. | MEXI DIP

29: Candy | MOLASSES TAFFY 1/2 cup margarine 2 cups sugar 1 1/2 cups water 1 1/4 cups molasses – Cook until hard ball stage. Pull and cut into small pieces. Roll in sugar.

30: MOM'S HOMEMADE ICE CREAM Makes 4 quarts 3 eggs - beat then add 1 cup sugar dash of salt 3 1/2 - 4 cans evaporated milk 1 1/2 cups boiling water 1 1/2 cups regular milk 2 tsp. vanilla For vanilla, 1 Tbs. vanilla For chocolate, 2 squares semisweet chocolate Rock salt and ice approximately 30 minutes | Never eat more than you can lift

31: MUSTARD PICKLES From the kitchen of Mame Joyce Make brine 1 gallon vinegar 1 cup salt 1 cup sugar 1 cup dry mustard Place brine in crock or large jars. Add small pickling cucumbers. Cover. The secret to crispness is to keep the cucumber first fresh, then cold!

32: NANA'S BAKED BEANS From the kitchen of Cookie 2 cans beans (16 oz Campbells – drain a little) 5 Tbs. Karo syrup, dark 3 heaping Tbs. dark brown sugar 2 Tbs. ketchup 1 onion quartered 5 slices bacon Mix together. Bake 2 - 3 hours at 325

33: OLIVE GARDEN PASTA E FAGIOLI 3 tsp. oil 2 lbs. ground beef 12 ozs. onion, chopped 14 ozs. carrots, silvered 14 ozs. celery, diced 48 ozs. tomatos, canned, diced 2 cups cooked red kidney beans 2 cups cooked white kidney beans 88 ozs. beef stock 3 tsp. oregano 2 1/2 tsp. pepper 5 tsp. parsley (fresh, optional) 1 1/2 tsp. Tabasco sauce 48 ozs. spaghetti sauce 8 ozs. dry pasta shell macaroni or other pasta Saute beef in oil or large 10 qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 8 qts. of soup. Just cut the recipe in for smaller family needs.

34: 1 3/4 flour 1 tsp. soda 1/2 teaspoon salt 1/2 cup butter 1/2 cup peanut butter 1/2 cup sugar 1/2 cup brown sugar 1 egg (unbeaten) 1 tsp. vanilla Mix flour, soda and salt. Set aside. Combine butter, peanut butter, sugar, brown sugar, egg and vanilla. Beat together. Add dry ingredients and mix thoroughly. Shape dough into balls; 1 tsp. dough to each ball. Roll balls in sugar. Place on ungreased cookie sheet. Bake 8 minutes at 350. Place Hershey kiss in center of each and press until it cracks dough. Bake 2 more minutes. | PEANUT BLOSSOMS (topped with Hershey kisses)

35: PEANUT BUTTER CUPS From the kitchen of: Tina Lemoine 1 1/2 cup graham cracker crumbs 2 sticks butter 2 cups peanut butter 3 1/2 cups confectioners sugar Mix the above 4 ingredients together and spread in 13 x 9 x 2 pan. 1/2 stick butter 1 cup chocolate chips melted Mix together and spread on top. Refrigerate.

36: PEANUT BUTTER FUDGE 4 cups white sugar 1 1/2 cups milk Pinch salt Boil until soft ball or more I say more (it’s better that way). You know it’s ready when you drop small droplets in cold water and they form a ball) Add: 2 cups peanut butter 2 cups marshmallow fluff 1 tsp. vanilla Beat well. Cool in buttered pan. Add walnuts if desired

37: POTATO CASSEROLE 1 bag Orieda Hash Browns or Simply Potatoes 2 sticks butter 1 can cream chicken soup 8 oz. sour cream 2-3 cups shredded cheddar cheese 1 sleeve Ritz crackers onions, salt and pepper to taste Put hash browns in 9 x 13 pan. Pour melted butter on top (1 stick). Mix soup, sour cream, onion, salt and pepper. Pour mixture on top of potatoes. Spread cheese on top. Mix 1 stick melted butter w/crushed Ritz crackers. Sprinkle on top. Bake at 350 for 1 hour.

38: PUPPY CHOW 1 cup milk chocolate bits 1/2 cup creamy peanut butter 1/2 cup margarine 6 cups wheat chex cereal 1 1/2 cups 10X confectioners sugar Melt chocolate, peanut butter and margarine together until smooth. Put cereal in large bowl w/lid. Pour choc. mixture over it until well coated. Sprinkle sugar over cereal mixture. Put lid on bowl and shake well. Refrigerate until cool.

39: SANDRA'S CHICKEN WINGS Broil chicken wings. Meanwhile simmer sauce and 1 lemon or jar lemon juice 1 large onion 1 cup ketchup 1/3 cup worcestershire sauce 1 tsp. chili powder 1 tsp. salt 2 dash Tabasco sauce 2 cups water 3/4 cup brown sugar Bring to boil first. Pour over wings in shallow pan and simmer until sauce is thick.

40: SNOWBALL COOKIES – NUT BALLS From the kitchen of: Theresa Alfano 1 cup butter 1/3 cup sugar 2 tsp. water 2 tsp. vanilla 2 cups flour 1 cup chopped nuts Cream together the butter, sugar, water and vanilla. Add flour and nuts. Roll into1” balls and place on greased cookie sheet. Bake at 325 for 10-20 mins. (not brown but firm). Roll balls in powdered sugar while warmish. Makes about 3 dozen | life is uncertain, eat dessert first

41: Guests | SOUTHWEST CHICKEN 1 3-lb broiler-fryer, cut up 2 chicken-flavor bouillon envelopes 1 Tbs. chili powder 3 green onions, sliced 2 green or red peppers, cut into 1 inch pieces 2 garlic cloves, minced 1 Tbs. flour 1 10-ounce package frozen corn, rinsed with hot Water to thaw 1/4 cup sour cream Cut each chicken-breast half crosswise in half. In 3-quart casserole, arrange chicken pieces, skin-side up with meatier portion toward edge; sprinkle with bouillon and chili powder. Add green onions, peppers, and garlic. In cup, combine flour and cup water; stir into casserole. Cook, covered, on high 16 to 20 minutes until chicken is almost tender; rearrange and turn over halfway through cooking. Skim fat from casserole. Add corn; stir sauce and rearrange chicken pieces. Cook, covered, on High 2 to 4 minutes until corn is hot. Stir in sour cream. Cook, covered, 2 to 3 minutes until mixture is hot and juices run clear when chicken is tested with a knife.

42: STUFFED PEPPERS 6 lg. peppers - cut out parts and top Par boil in salted water 5 minutes. Drain well 1 lb. ground beef 2 tbs. chopped onion 1 tsp. salt 1/8 tsp. garlic salt 1 cup cooked rice 1 15 oz. jar tomato sauce (mix 1 cup with meat) 6 slices Monterey Jack cheese Combine all ingredients. Lightly stuff peppers. Pour remaining sauce over top. Cover and bake for 30-45 minutes at 350. Uncover and put sliced Monterey Jack cheese on top. Cook 15 minutes longer.

43: SUGAR SPICE COOKIES From the kitchen of Nana Colbeth 3/4 cup soft shortening 1 cup sugar 1/4 cup molasses 1 egg Mix the above ingredients together Add: 2 cups flour 2 tsp. soda 1/4 tsp. salt 3/4 tsp. cinnamon 3/4 tsp. cloves ground 3/4 tsp. ginger Bake at 375 for 10-12 minutes. Sprinkle with sugar.

44: SWEET CHOCOLATE POUND CAKE | 2 1/4 cups all-purpose flour 1 1/2 cups sugar 1 tsp. salt 1/4 tsp. cream of tartar 1/2 tsp. baking soda 1/4 tsp. cinnamon 1 cup butter or margarine, room temp. 3/4 cup milk 1 tsp. vanilla 4 eggs 1 pkg. (4 oz) Baker’s German Sweet Chocolate, melted and cooled Sifted confectioners sugar Chocolate Glaze 1/2 cup (about) Baker’s Angel Flake coconut Mix flour with sugar, salt, cream of tartar, soda and cinnamon. Cream butter to soften. Add flour mixture, milk and vanilla. Mix until all flour is moistened; then beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and chocolate. Beat 1 minute longer. Pour batter into 10” fluted or straight-sided tube pan which has been greased and floured. Bake at 325 about 1 hour and 20 minutes, or until cake tester inserted into center of cake comes out clean. Cool in pan 15 minutes. Remove from pan and finish cooling on rack. Sprinkle with confectioners sugar and top with Chocolate Glaze and coconut. CHOCOLATE GLAZE: Melt 3 squares Baker’s semi-sweet chocolate and 1 tablespoon butter or marg. in saucepan over low heat, stirring constantly until smooth. Cool slightly; then drizzle from tip of teaspoon over top of cake, letting glaze run down flutes.

45: SWEET POTATO & NUT CASSEROLE | Lg. can canned yams 1 tsp. vanilla 2 eggs 1/2 cup milk 1/2 stick margarine (softened) Marshmallows and cinnamon Combine all the above ingredients. Place in greased 13 x 9 pan. Topping: 1 cup pecans 1 cup brown sugar 1/2 cup flour 1/2 stick margarine (melted) Blend these ingredients together. Place on top of potato mixture in pan. Put in oven and bake for 45 minutes.

46: TIRAMISU TOFFEE TORTE CAKE: 1 pkg. pudding-included white cake mix 1 cup strong coffee – room temperature 4 egg whites 4 toffee candy bars (1/4 oz each) chopped fine FROSTING: 2/3 cup sugar 1/3 cup chocolate syrup 1/2 8 oz. pkg. cream cheese – softened 2 cups whipping cream 2 tsp vanilla 1 cup strong coffee – room temperature GARNISH: Chopped toffee candy bars or chocolate curls, if desired. Heat oven to 350. Grease and flour 2 9 or 8 inch round cake pans. In a large bowl, combine cake mix, 1 cup coffee and egg whites at low speed until moistened. Beat 2 minutes at high speed. Fold in chopped toffee bars. Spread batter in greased and floured pans. Bake at 350. Bake 9-inch pans 20-30 minutes, bake 8-inch pans 30-40 minutes – or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. In medium bowl, combine first 3 frosting ingredients, beat until smooth. Add whipping cream and vanilla; beat until light and fluffy. Refrigerate until ready to assemble. To assemble cake: Slice each layer in half horizontally to make 4 layers. Drizzle each side with cup coffee. Place 1 layer, coffee side up on serving plate, spread with cup frosting. Repeat with 2nd and 3rd layers. Top with remaining cake layer. Frost sides and top of cake with remaining frosting. Garnish with chopped toffee bars. Store in refrigerator. | My tongue is smiling

47: CAKE: 1 cup butter, softened 1 cup firmly packed brown sugar 2/3 cup sugar 4 eggs 2 tsp. vanilla 1/2 tsp. salt 2 cups all-purpose flour 1 12 oz. pkg Nestle Toll House Little Bits semi-sweet chocolate chips, divided FROSTING: 1 cup Nestle Toll House Little Bits semi-sweet chocolate, reserved from 12-oz. package. 3/4 cup butter, softened 1 1/2 cups sifted confectioners sugar 2 tsp. vanilla CAKE: Preheat oven to 350. Grease bottom of 15 x 10 x 1” baking pan. Line with waxed paper; set aside. In large bowl, combine butter, brown sugar and sugar, beat until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla extract and salt, mix well. Gradually add flour. Stir in 1 cup Nestle Toll House Little Bits semi-sweet chocolate. Spread batter into prepared pan. Bake at 350 for 20-25 minutes. Cool completely. FROSTING: Melt over hot (not boiling) water, 1 cup Nestle Toll House Little Bits semi-sweet chocolate; stir until smooth. Set aside. In small bowl, combine butter and confectioners’ sugar; beat until creamy. Add melted chocolate and vanilla extract; blend until smooth. Loosen sides of cake. Invert onto lightly floured cloth. Peel off waxed paper. Trim edges of cake; cut cake crosswise into four 3 x 10 inch sections. Spread 3 slightly rounded tablespoonfuls Frosting on one cake layer. Top with second cake layer. Repeat layers of Frosting and cake. Frost entire cake with remaining Frosting. | TOLL HOUSE CAKE

48: VEGETABLE AND BARLEY SOUP-STEW From the kitchen of Prudence 1 zucchini, trimmed and cut into bite size pieces 3 carrots, trimmed and sliced 3 stalks of celery, trimmed and sliced 1 cup green peas, fresh or frozen 1 large onion, chopped 1 cup uncooked fine barley 2 cans (16 oz each) stewed tomatoes 1 can (28 oz) tomato juice 1/4 tsp. pepper 1 bay leaf Combine all ingredients in 1 large pot. Bring to boiling over high heat. Let boil for 10 minutes. Reduce heat to low. Cover and cook, stirring often, until all the vegetables are tender, about 1 hours. Remove the bay leaf before serving.

49: WHITE CAKE From the kitchen of Nana Colbeth Blend: 1/3 cup shortening 1 cup sugar Add: 2 cups sifted flour 2 1/2 tsp. baking powder 1 tsp. salt 1 cup milk 1 tsp. vanilla Blend in Beat 4 egg whites Pour in greased 9 x 9 pan. Bake at 375

50: WHOPPIE PIES From the kitchen of Mom 4 squares unsweetened chocolate 1/2 cup shortening 2 eggs 2 cups sugar 3 tsp. baking powder 1 tsp. salt 1 1/2 cups milk (or a little less) 3 cups all purpose flour 2 tsp. vanilla Melt chocolate and shortening together. Add rest of ingredients. Put 1 heaping Tbs. on ungreased baking sheet. Bake at 400 for 10 minutes. Creamy French Icing – (do 1 recipe) 3 Tbs. water 6 3/4 Tbs. sugar 3 1/2 cups powdered sugar 2 eggs 1 cup shortening 1 1/2 tsp vanilla Boil water and sugar together a few minutes until crystally. Mix/beat powdered sugar and egg. Blend with syrup. Add shortening and vanilla. Beat until creamy. Place spoonful of icing on cookie. Top with another cookie to create the Whoopie Pie.

51: ZESTY 3-BEAN SALAD 2 medium-sized limes 1/2 12-ounce jar thick and chunky salsa (about cup) 1/3 cup salad oil 1 tsp. chili powder 1 tsp. salt 1 16-ounce can black beans, drained 1 15 to 19-ounce can red kidney beans, drained 1 15 to 19-ounce can garbanzo beans, drained 2 celery stalks, thinly sliced 1 small red onion, thinly sliced 1 medium-sized tomato, diced About 30 minutes before serving or early in day – Into large bowl, squeeze lime juice; stir in salsa, salad oil, chili powder, and salt. Add beans, celery, onion, and tomato; toss to mix well. Serve salad at room temperature or cover and refrigerate to serve chilled later. Makes 10 accompaniment servings. About 265 calories per serving.

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  • Title: Lorene's Cook Book
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  • Started: about 7 years ago
  • Updated: over 6 years ago