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Pringle Family Recipes

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Pringle Family Recipes - Page Text Content

S: Pringle Family Recipes 2011

FC: Pringle 2011

1: The Pringles 2011 | Nancy | Jamie | Katie | Jay

2: Index 1. Artichoke Dip 2. Barbecued Chip Chop Or Ham 3. Bean Soup 4. Beef Roll-Ups 5. Bread / Buns 6. Bread Dipping Oil 7. Buttermilk Fried Chicken 8. Cabbage And Potatoe Soup 9. Cabbage Rolls 10. Cauliflower Casserole 1 1. Chicken Breast Parmesan 1 2. Chicken Soup 1 3. Chocolate Brickle 1 4. Chocolate Cheese Fudge Balls 1 5. Chocolate Oatmeal No Bake Cookies 1 6. Chocolate Zucchini Bread 1 7. Crab Cake Pasta 1 8. Cucumbers And Sour Cream 1 9. Egg Drop Soup 20. Emeril's Seasonings Recipes 2 1. French Onion Soup 22. Fried Mushrooms 23. Fried Rice 24. Garlic Green Beans 25. Gorilla Bread 26. Grape Jelly Meatballs 27. Herb Sticks 28. Hollywood Squares 29. Hummus 30. Idiots Chicken 3 1. Italian Pizza Bread 3 2. Ketchup 33. Kifli 34. Lasagne 35. Leekie Potatoes 36. Lemon Pie

3: 37. Meat Loaf 38. Mexican Chicken Pizza 39. Minestrone Soup 40. Mixed Greens 4 1. Mock Sour Cream 42. Palacsintás Hungarian Style 43. Paprikash 44. Peanut Butter Balls 45. Peanut Butter Chews 46. Pepperoni Squares 47. Pesto Alla Genovese 48. Pie Crust Pastry 49. Pizza Crust 50. Playdough 5 1. Quick Herb Bisquits 52. Red Barn Chicken 53. Rice Pilaf 54. Rookie Pasta 55. Salisbury Steaks 56. Salt Maps 57. Sausage Roll-ups 58. Seven Layer Cookies 59. Sloppy Joes 60. Spinach Salad Dressing 6 1. Stuffed Cabbage 62. Stuffed Peppers 63. Stuffed Pork Roast Or Chops 64. Sweet Potato Bake 65. Swiss Steak Or Chicken 66. Tahini Cookies 67. Texas Sheet Cake 68. Twiced Baked Potatoes 69. White Clam Sauce With Linguine 70. Your Choice Dip For Bread 7 1. Your Choice Pasta

4: Artichoke Dip Laurie Perry 1 1/2 C Lo-cal Mayo 1/2 C Swiss cheese 1/2 C Parmesan cheese 1 Clove Minced garlic 1 t Lemon Juice 14 oz. Can artichokes Chop the artichokes well in a chopper or food processor Cook all ingredients in a pan over low heat till cheese has melted Transfer to a mini crock pot to serve | Page 1

5: Barbecued Chip Chop Or Ham Cathy Mills/Sigler/Csanni 1 lb Chip Chop Ham 3/4 C Ketchup 1/2 C Water 1 T Worcestershire 2 T Vinegar 1 t Celery seed 2 T Sugar 1 1/2 t Dry mustard Bring all to boil in saucepan. Place chip chop or ham in a skillet and brown for 3-5 minutes on medium low heat. Add sauce and simmer for about 15 minutes stirring frequently to keep from sticking. This will make great sandwiches especially for parties. | Page 2

6: Bean Soup 1 T Olive oil 2 med Onions chopped 2-3 med Garlic cloves 1 lb Ground pork or ham cubes 1 small Smoked pork or turkey neck bone 3 cans Favorite bean or mixture of types (Navy, Black, Camilla, Great northern) 3 cans Water to start, add water to keep soup consistency 1 T Ham soup base 1 T Parsley 1/4 t Thyme Add salt and pepper to taste Cook onions and garlic in olive oil until translucent in a large soup pot. Add and brown ground pork/ham. Add the remaining ingredients bring to boil, reduce heat to very low, lightly simmer for approximately 2 hours stirring occasionally. Remove meat from bone when soft enough. Discard any bones and unwanted fat from smoked meats. | Page 3

7: 8 oz. Cream Cheese 1 T Mayonnaise 1 T Milk 1 jar Dried beef slices To taste Onion Salt | Mix 1st 4 ingredients thoroughly. Cut beef slices in half. Place approx 1 t of mixture in each 1/2 slice of dried beef. Secure each with a toothpick. Chill 1 hour before serving. It is necessary for everybody that is home to taste test these before served. The tag team diversion approach works well. One partner diverts the other grabs and immediately tastes. In addition, using the wait until after clean up approach, aka "the snatch and grab", works while they are chilling. However, taste testing should be used in prudent manner. | Beef Roll-ups | Page 4

8: BREAD / BUNS Grace Betz, submitted by her daughter Ruth Watterson | 4 1/2 T Yeast 1 1/2 C Water, warm 110 to 115 1 1/2 T Sugar 5 lbs. Bread flour 4 1/2 C Water, warm 2 T Salt 2/3 C Sugar 3/4 C Lard or Crisco, room temperature In a medium sized glass bowl dissolve 1 1/2 T sugar into 1 1/2 C of warm water. Sprinkle the yeast slowly over surface of water. Stir the yeast with a spoon until it's no longer on surface. Leave the spoon in the bowl. When yeast has absorbed enough liquid, it will begin rising. At about 10 minutes, the yeast should form a rounded crown. Dump that mixture into the large pan that has the 5 pounds of flour. Add the lard. Add the remaining warm water to the bowl where the yeast had been, add remaining salt and sugar, and stir till it is dissolved. Add to the bowl that has the flour, yeast and lard. Begin mixing with your hands drawing a little flour in at a time until it is all worked into the liquid. Start kneading the bread approximately 30-45 minutes to knead in the additional flour to where it is moderately stiff. The dough should be smooth, satiny, and elastic. Once you have reached this consistency, shape into a ball and place the dough in a large greased bowl, turning it once to grease the surface of the bread. Cover pan with plastic and a soft cloth; let rise in a warm place till double. Doubling will take 1 to 1 1/2 hours. Punch down and form into loaves. Grease pans before placing bread in them. This will make 7 to 8 larger loaves of bread in 8 1/2 x 4 1/2 x 2 1/2 pans or pans of rolls. Cover pan with plastic and a soft cloth. Let rise till double about an hour. Bake at 350 for 45 minutes or till done. Remove from pan. Place on rack. Lightly rub butter on the top crust and cover with cloth until cool. | Ruth Betz/ Watterson Grace Finnicum/Betz 1912-2005

9: Bread Dipping Oil 1/4 C Olive oil- extra virgin 2 Cloves crushed garlic 1 t Mixed Italian spices or 1/2 t Basil 1/4 t Oregano 1/4 t Parsley Add salt and fresh ground pepper to taste Add all of the ingredients into a small bowl. Slightly warm the oil mixture in the microwave. Dip soft crust bread or pita and enjoy. | Page 6

10: Buttermilk Fried Chicken 3 lb. Chicken, fryer cut into pieces 2 C Buttermilk 6 Cloves Garlic, smashed 1 lg. Onion, sliced 1 C Herbs, chopped, fresh parsley, tarragon, thyme is best 1/2 t Paprika 1/3 t Cayenne pepper 2 C Flour 1/4 t Garlic salt 1/4 t Onion salt 1/2 t Cayenne pepper To taste Salt and Pepper 3 C Solid vegetable Shortening Soak chicken in buttermilk with garlic, onions, herbs, paprika, and cayenne pepper. Refrigerate overnight or at least 8 hours. Drain in colander, leaving some herbs on chicken. Mix flour and the seasonings in a bag. Heat the shortening in cast iron pan until 350 degrees. Place chicken pieces in bag with flour and shake, let sit 1 minute and shake again. Add chicken to hot pan and fry on 1 side for 20 minutes, then turn to finish. | Page 7

11: Cabbage and Potato Soup Emeril Lagasse 2 T Oil 3 C Chopped onion 3 C Shredded white cabbage 2 C Grated Idaho potatoes 2 QT Chicken stock 8 to 10 oz Corned beef, cut into 2"x 3" strips about 1 cup 2 C Grated carrots 1 C Cream Salt and pepper In large pot, heat 1 tablespoon oil, add onions and cook until tender about 3 minutes. Add cabbage and potatoes and stir to coat. Add stock and bring to a boil, reduce heat and simmer 30 minutes. In a small skillet, sauté corned beef strips in remaining oil until crisp and drain on paper towels. Add carrots and cream to soup and simmer 10 minutes more. Stir in corned beef strips and adjust seasoning to taste with salt and pepper. | Page 8

12: Cabbage Rolls Pressure Cooker Style 1 lg. Cabbage Head 1 lb. Ground beef 2 t salt or Beef Soup Base 1/4 t pepper 1 C Rice, cooked 1 C Milk 2 T Brown sugar 1 C Water Dip cabbage leaves in hot water to make limp. Another option to make cabbage ready is to freeze the entire head overnight, thaw and separate the leaves the next day. Dry leaves and set aside. Combine meat, soup base, pepper, rice, and milk and mix well. Place 1/3 C of mixture in each leaf, roll leaf around meat and fasten with toothpick. Using a Pressure Cooker lay the rolls in the pan sprinkle the brown sugar. Add water, close cover securely, place pressure regulator on vent pipe and cook 12 minutes with regulator rocking slowly. Cool pot under cool water, wait until the relief valve and rocker stops. Remove lid carefully and serve. | Page 9

13: Cauliflower Casserole 20 oz. Cauliflower, frozen 1 can Cream of chicken soup- no water 1 jar Cheese whiz, small 1 med Onion, chopped fine 3/4 C Rice, minute, uncooked 1 C Potato chips, crushed or bread crumbs Cook cauliflower until tender crisp. Drain and set aside. In large saucepan combine milk, cheese whiz 1/2 can water or milk, onion, and simmer until the cheese mixture is uniform with cheese whiz melted evenly throughout. Fold cauliflower with cheese whiz mixture, after mixed well put entire mixture in baking dish. Sprinkle chips or breadcrumbs on the top of the entire mix. Preheat oven to 350 and bake for 1/2 hour. | Page 10

14: Chicken Breast Parmesan 2 lbs. Chicken breasts, room temperature, boneless, skinless 4 T Italian Dressing 1/2 C Parmesan cheese 1/4 C Bread crumbs 1 t Oregano 1 t Parsley 1/4 t Paprika 1/4 t Pepper 1/4 t Salt Pre-heat oven to 400. Spray baking dish with non-stick spray. Combine cheese, oregano, parsley, paprika, and pepper, and salt in a shallow dish. Dip chicken in dressing and dredge through the Parmesan cheese mixture. Put in prepared baking dish. Bake chicken for 30-40 minutes or until chicken is tender or until chicken approx 180 with a meat thermometer. | Page 11

15: Chicken Soup Carolyn Bair/Choplic *additions by Jay Pringle 1 T Olive oil 1 Med Onion, chopped 1 *ACME chicken, deboned, skinned, chopped 2 Carrots, chopped 2 Stalks Celery, chopped 2 T Parsley 1 t Poultry seasoning 2 T *Chicken soup base 1/4 t Pepper Add water to cover ingredients by 3 inches 16 oz. Noodle of choice, fine noodles are good In large soup pot add oil, onions and garlic. Sweat onions and garlic until translucent. Add chicken and slightly brown on medium heat. Add carrots, celery, parsley, poultry seasoning, soup base, pepper, and water. Simmer for approximately 1 hour. Add noodles to chicken broth, cook per package directions, and serve. | 1917-1983 | Page 12

16: Chocolate Brickle 1 C Butter 1 C Brown sugar 4 sleeves Saltine crackers 4 C Chocolate chips 1 C Chopped walnuts Preheat oven to 400 Line a cookie sheet, preferably one with sides, with aluminum foil. Spread the crackers out side by side over the entire cookie sheet one layer thick. If you do not have a cookie sheet with sides build a little ridge with the tin foil so the sauce does not run off the sides. Combine sugar and butter in a medium saucepan and bring to a boil. Let boil until sugar dissolves, a few minutes max. Pour hot sugar over crackers. Spread to evenly cover. Bake at 400 for five minutes. Take out of the oven and let cool. Meanwhile melt the chocolate chips in a double boiler or in a microwave proof dish. Spread chocolate mix evenly over the top of the brickle cracker layer. Sprinkle with nuts and let cool to room temperature, then refrigerate for 1 hour. Break into pieces and store in airtight container in the refrigerator | Page 13

17: Chocolate Cheese Fudge Balls Mandy Andrews/Kelley 1/2 lb. Velveeta Cheese, sliced 1 C Butter 1 t Vanilla Extract 1 C Walnuts, chopped fine 2 lb. Confectioners sugar 1/2 C Cocoa Melt cheese and butter together over medium heat in saucepan. Remove from the heat and add vanilla. Sift together sugar and cocoa in a large bowl. Add cheese mixture. Use hands for final mixing. Form mixture into approximately 1" balls. Variation: Melt peanut butter chips in a double boiler. Thin mixture to a thick syrup with peanut oil if needed. Dip the balls in the peanut butter mix coating them all around. Immediately roll them in the crushed walnuts. Place on tray with waxed paper to set up. Put them in the freezer to decrease the setting time. | Page 14

18: Chocolate Oatmeal No Bake Cookies 2 cups Sugar 1/4 cup Cocoa 1/2 cup Milk 1/2 cup Butter 1 t Vanilla 1/2 cup Peanut butter 3 cups Oats Lay out foil or wax paper before you make the cookies. Combine the sugar, cocoa, milk and butter in a saucepan. Bring to a heavy boil for exactly one minute. Remove from heat. Add the vanilla, peanut butter and oatmeal; stir well to mix up all the ingredients and plop spoon sized amounts onto foil or wax paper and let cool. The key to making these set right is to boil them for one minute exactly. You start counting the minute once the mixture comes to a ROLLING BOIL. If they never really get firm, then you didn't boil them long enough. If they get too crumbly, then you boiled them too long. Adjust accordingly the next time you make them. | Page 15

19: Chocolate Zucchini Bread 3 C Flour 1/4 C Unsweetened cocoa powder 1 T Ground cinnamon 1 t Baking soda 1/2 t Baking powder 1 t Salt 2 C Sugar 3 Eggs 1 C Vegetable oil 2 t Vanilla extract 2 C Shredded zucchini 1 C Chopped walnuts 1 C Semisweet chocolate chips Preheat oven to 350 degrees. Lightly grease two 9x5 inch loaf pans. In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans. Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack. | Page 16

20: Crab Cake Pasta 6 T Butter 1/4 C Flour 3-4 Garlic cloves, pressed or chopped fine 1/2 C Red onion- chopped 2 Green onions chopped 1/2 C Red Pepper- thin sliced 4 C Milk 10-12oz. Cream Cheese- cut into dice sized cubes 2 T Lobster soup Base 8 oz can Crab 4 oz. Mushrooms- fresh, sliced thin 6 Crab Cakes- room temperature 1 T Parsley 4-5 Tomato- split cherry or grape type 1 lb. Bow Tie pasta Add to taste-Old Bay seasoning Add to taste-salt and pepper Melt 3 T butter in a medium size saucepan. Whisk in the flour to make a paste and cook over medium very low heat for 2 minutes. Stir continuously not allowing paste to brown. Add garlic, red and green onions just after the mixture becomes pasty. Continue to cook until garlic and onions are tender. Slowly add milk, stirring continuously until thick and smooth. Add cream cheese, Lobster soup base, crab and mushrooms. Stir continuously to melt cheese and to keep it creamy. Add salt and pepper to taste. Stirring occasionally on very low heat and slowly simmer for 2 minutes. Reduce heat to keep warm until used stirring occasionally. In separate pot, boil water and prepare bow tie pasta following package directions. In a separate skillet add and melt remaining butter with medium low heat. Lay in Crab Cakes and brown to a golden color. Make sure the cake is heated completely through. Place prepared pasta evenly on dinner plate, add crab cake in the middle, ladle sauce on pasta with some on cake, garnish with parsley, Old Bay, and tomatoes. | Page 17

21: Cucumbers And Sour Cream Pearl Behra 3 med Cucumbers, peeled, sliced 2 qt. Heavily salted water 1 small Onion, sliced thin 8 oz. Sour cream, small container 1-2 T Vinegar 1-2 T Small amount of milk 1 t Garlic powder 1 t Dill weed Add pepper to taste Slice cucumbers paper thin so they are almost transparent. Soak slices in a mixing bowl of water with 1/4 cup salt. After 15 minutes, squeeze the water out of the cucumbers but do not rinse. Add onions. Thin the sour cream slightly with milk. Add vinegar and spices and mix well. Pour over cucumber mix and sprinkle paprika on top. Chill about 30 minutes before serving. | Page 18

22: Egg Drop Soup 2 C Chicken bouillon or broth 1 t Cornstarch, dissolved in 1 T water 1 Lg. Egg, beaten 1 pinch Ground ginger 1 small Green onion, chopped fine Bring chicken bouillon or broth to boil and stir in cornstarch mixture. Remove from heat. With fork slowly, pour the beaten egg into soup, stirring to create egg shreds. Return to heat and add ginger and green onions. Serve hot. | Page 19

23: Emeril's Seasonings Recipes Emeril Lagasse Essence Creole Seasoning 2 1/2 T Paprika 2 T Salt 2 T Garlic powder 1 T Black pepper 1 T Onion powder 1 T Cayenne pepper 1 T Oregano, dried 1 T Thyme, dried Southwest Seasoning 2 T Chili powder 2 t Cumin, ground 2 T Paprika 1 t Pepper 1 T Coriander, ground 1 t Cayenne pepper 1 T Garlic powder 1 t Red pepper, crushed 1 T Salt 1 T Oregano, dried Rustic Rub 8 T Paprika 3 T Cayenne pepper 5 T Black pepper 6 T Garlic powder 3 T Onion powder 6 T Salt 2 1/2 Oregano, dried 2 1/2 Thyme, dried For each seasoning combine all ingredients and store in an air tight container. | Page 20

24: French Onion Soup 1 T Olive oil, extra-virgin is best 2 T Butter 1 lb. Beef, ground, lean Black Angus is the best 4 Onions, medium red, thinly sliced 3 Onions, medium, yellow cooking onions, thinly sliced 2 t Thyme, fresh, chopped or use poultry seasoning 1 Bay leaf, fresh or dried 1/2 C Sherry, dry 6 C Water 1-6 Bouillon, cubes, add to taste starting with 1 4 Bread pieces (thick sliced crusty, buttered, and toasted) 2 1/2 C Gruyere or Swiss cheese, shredded Add freshly ground black pepper to taste Heat oil and butter in a deep pot over medium-to-medium high heat. Add beef and brown the meat, then add the onions, season with salt, pepper and 1t fresh thyme. Cook on medium low heat 15 to 18 minutes, stirring frequently, until tender and caramel colored. Add the bay leaf and 1/2 of the sherry and deglaze the pan drippings. Add 6 cups stock and cover pot to bring soup up to a quick boil. Add bouillon and pepper to taste. Simmer for 10-15 minutes. Stir in the rest of the sherry and turn heat off. Preheat broiler to high. Ladle soup into deep soup bowls or crocks and place on a cookie sheet. Float toasted, crusty, buttered bread on soup and cover each bowl with a mound of cheese. Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles. ***Deglazing is a fancy word that means to pour some cold liquid into a very hot pan to get up all the brown bits stuck to the bottom of the pan. Those brown bits are where all the flavors are | Page 21

25: Fried Mushrooms 1/3 C Flour 1/4 C Bread Crumbs, Italian style 1 1/2 t Salt 1/4 t Pepper 1 Egg, beaten 1 lb. Fresh mushrooms, cleaned well, pat dry, cut in half 1/2 C Olive oil Combine dry ingredients in a deep bowl. Mix egg in a separate bowl. Dip mushrooms into egg wash. Heat the oil in a deep skillet. Dredge mushrooms in the flour mix. Gently add prepared mushrooms into the skillet. Fry on medium high in oil for approx 3-4 minutes. Cook just prior to cooking to serve hot. | Page 22

26: Fried Rice 1 C Rice, uncooked 1 T Chicken Soup Base 1 - 1 1/2 lbs Chicken, cut into small bite size pieces 2 Eggs, beaten 1/4 t Pepper 6 Green onions, chopped 1/2 C Celery, diced 1/4 C Carrots, shredded 1 C Broccoli florets cut in small ” pieces 1 bag Frozen Oriental vegetables-optional choice 2 T Soy sauce 1 can Water chestnuts 1 can Bamboo shoots Cook rice according to package directions (note tips below), substitute soup base for salt. 1. Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes. After browned, spread chicken out making a donut like shape. Add the egg to the skillet in the donut hole and scramble the egg. Use a fork to mash egg into small pieces and mix in with chicken. 2. Add vegetables of choice and stir-fry another 5 minutes. Then add rice and stir thoroughly. 3. Finally, add 2T soy sauce, heat through and serve hot. *The key to making good fried rice is using rice that has been previously cooked. Older rice is dryer, reducing your chances of ending up with a dish that is wet and gloppy. Day old rice is fine, but rice that is 2 or 3 days old is best. Rub the rice between your fingers to get rid of any clumps before cooking. Tips for fluffy white rice: 1. Rinse the rice in a few changes of cold water it removes loose starch, making the rice less sticky or If using older rice, soak it for about 30 minutes, which makes the grains less brittle and prone to breakage. Either way, drain your rice thoroughly, 2. Cook the rice in a heavy-based pot with a tight-fitting lid that keeps the steam in. Use 1-1/2 to 1-3/4 cups of water per cup of long-grain white rice,. Brown rices require more water, while shorter-grain rices require less. 3. Cook rice about 12 minutes, the liquid should be absorbed, and the rice al dente. Remove from heat and let the rice sit undisturbed with the lid on, for at least 5 minutes and for as long as 30. This lets the moisture redistribute, resulting in a more uniform texture, with the bottom layers as fluffy as the top. | Page 23

27: Garlic Green Beans 2 lb Green beans, stems removed 1 Small head roasted garlic 2 T Olive oil 1/4 C Water Salt and pepper to taste A convenient way to roast garlic is in a toaster oven. Break apart the head of garlic and toast it like a medium dark piece of toast. In a casserole dish with a lid, add green beans, garlic, olive oil, water, salt and pepper. This amount can be scaled down to 1-2 cloves of garlic to a can of green beans. Simmer on low heat covered until beans are tender about 60 minutes. | Page 24

28: Gorilla Bread A Variation of Gloria Bair/Miller’s Monkey Bread 1/2 C Granulated sugar 3 t Cinnamon 1/2 C Butter 1 C Brown Sugar, packed 8 oz Cream cheese 2 - 12 oz. Biscuits, refrigerated type, 10 count 1 1/2 C Walnuts, coarsely chopped Preheat the oven to 350 Spray a bundt pan with nonstick cooking spray. In a bowl, mix together the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 10 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert to serve. | Page 25

29: Grape Jelly Meatballs 1 lb. Ground chuck 1/2 C Bread crumbs 1 T Minced onion 1/4 C Milk 1 Egg 1 t Salt 1/2 t Pepper 1 t Worcestershire sauce 1 C Flour 2 T Oil Mix first 8 ingredients together and make small meatballs. Form into bite size balls and lightly coat with flour. Brown balls in hot oil. SAUCE: 1 (15 oz.) Tomato sauce 1 (12 oz.) Bottle chili sauce 1 (12 oz.) Jar grape jelly Combine tomato sauce chili sauce and grape jelly in slow cooker, add meatballs and simmer till done. Serve warm. Serving size 6. Quick Method: 2 (12 oz.) – Jars chili sauce 1 (32 oz.) – Jar grape jelly 1 Bag small meatballs (large bag of at least 60+ meatballs – can be beef or turkey) 1 pinch Cayenne pepper (optional to add a kick) Put the chili sauce and jelly in a large pot or crock pot. Heat these ingredients until jelly is melted and sauce is smooth, stirring often. Add frozen meatballs; heat until meatballs are thawed and then simmer for at least 3 hours. | Page 26

30: Herb Sticks Jamie Pringle @ Roberts 4 Hot Dog Buns 1/4 t Garlic salt 1/2 t Basil, crushed, dried 1/2 t Oregano, crushed, dried 1/8 t Parsley 1/4 C Butter, softened Pre heat the oven to 350. Split buns in 1/2 lengthwise. Combine garlic salt, basil, and parsley and the butter in a small bowl. Spread the cut surfaces of the bun with the mixture. Cut each half bun in half. Place bun pieces on a cookie sheet so they are not touching. Bake 15 minutes until lightly brown. Serve warm or store in covered container and toast lightly to serve. Jamie Pringle 1993-1996 Katie Pringle 1995-1998

31: Hollywood Squares Silver Lake Elementary School 2 cups Peanut butter 2 1/2 C Powdered sugar 1/2 C Brown sugar 1 t Vanilla 1/2 C Graham cracker crumbs 1/2 C Butter, melted 2 oz. Chocolate (36 Hershey kisses = 2 oz.) Set aside 1 T butter. Evenly mix butter, peanut butter, powdered and brown sugars, vanilla, and crumbs. Pat into a 9" square cake pan. Melt chocolate kisses with 1 T butter. Spread chocolate over peanut butter mixture. Chill thoroughly. Cut prior to chilling. Jamie Pringle 1985-1991 Katie Pringle 1987-1993 | Page 28

32: Hummus 1 Can Garbanzo Beans / Chickpeas 1-3 cloves Garlic, pressed 1 T Lemon juice 2 1/2 T Tahini 1/4 t Cumin 1 T Olive oil 1/4 C Garbanzo bean juice 1 t Salt 1/8 t Pepper Drain beans and set juice aside. Blend the chick peas, garlic, lemon juice, oil and the Tahini until it becomes pasty, add in 1/4 cup of the juice from the chick peas. If needed continue to add more chick pea juice in small amounts to get the correct consistency. Lastly add the cumin, salt and pepper. Dip should be slightly thin and smooth. Best made by Nancy and taste tested by Jamie. | Page 29

33: Idiots Chicken Genevieve Bair/Pringle 1 can Cream of chicken soup- no water 1 can Cream of celery soup- no water 1/4 C Onions, chopped or the equivalent in minced 1 C Rice, uncooked 1 C Water or chicken broth 1 T Chicken soup base 3-4 lbs Chicken, boneless 3 T Butter Poultry seasoning to taste Salt and pepper to taste Combine soups, onions, rice and mix until reasonably uniform. Add rice, water, and soup base and mix until completely uniform in consistency. Place mixture in a 9" x 12" baking dish. Spread evenly and lay chicken on top pressing it into the rice mixture to cover the chicken with the rice mixture. Season with salt, pepper, and poultry seasoning. Sprinkle bread crumbs over top of the chicken. Drizzle melted butter over entire chicken and rice mixture. Bake in a 350 preheated oven for 1 1/2 hours. | Genevieve Pringle 2-27-1922 to 11-19-2010 | Page 30

34: Italian Pizza Bread 15 oz can Tomato sauce 2 t Basil 3/4 t Oregano 2 cloves Garlic, pressed 1/2 t Salt 2 t Onion, chopped very fine 1/4 C Parmesan cheese 1/4 t Pepper 1 loaf French bread, 15" 4 oz. Mushrooms, fresh 1/2 C Mozzarella cheese, shredded 1 small pkg Pepperoni Combine tomato sauce, basil, oregano, garlic, salt, onion, Parmesan cheese, and pepper to make a sauce. Slice bread in half lengthwise and cut each half crosswise. Spread approximately 1/4 C of the sauce over each quarter loaf. Top with mushrooms and mozzarella. Spray baking sheet with non-stick spray and bake in 350 oven for 20 minutes. | Page 31

35: Ketchup Aunt Pearl Behra June 18, 1915 - January 3, 1984 1 bushel Tomatoes 4-5 medium Onions, chopped 2 lbs. Brown sugar 4-5 Cinnamon sticks 12 Medium hot peppers, cleaned, deveined, and chopped fine 1 qt. Vinegar Add Salt and pepper to taste | Boil water in a large pot. Blanch tomatoes and remove skin. Discard skin and quarter tomatoes. In another large pot cook tomatoes and strain. In another large pot, add onions, brown sugar, cinnamon sticks, peppers, and vinegar. Bring to boil, and then reduce heat to simmer. Cook down until the ketchup mixture is uniform and a ketchup like consistency. The ketchup can be canned or frozen. | Page 32

36: Kifli 1 C Finely chopped nuts 1/2 C Sugar Small amount of evaporated milk 1 C Flour 1/2 C Butter – no margarine 3 oz Cream cheese, softened Powdered sugar Mix nuts, sugar and enough milk to form a sticky paste. Set aside. Mix together flour, butter and cream cheese. Knead until manageable. Roll out into oblong shape, about 1/8 inch thick. Cut into approx 2X2 diamonds. Put a scant teaspoon of filling at one end of each diamond and roll up to top. Bend into a crescent shape. Bake on an ungreased sheet at 375 for 12-15 minutes, until golden brown. Cool completely, roll in powdered sugar. | Page 33

37: Lasagne 2 T Olive oil 1 C Onions, chopped 3-4 Cloves Garlic, minced or pressed 1 lb. Beef, pork, or combo, ground 1/2 C Parsley, chopped 56 oz. can Tomatoes, crushed 6 oz. Tomato paste 2 t Sugar 2 t Basil 1 t Salt or Beef Soup Base 1 t Oregano 1/4 t Pepper Meat Sauce (recipe follows) Meat Sauce: Heat oil in 5 qt dutch oven over medium heat and sweat onions and garlic until translucent. Add ground meat and brown. Stir frequently cooking about 10 minutes. Drain excess oil. Add parsley, crushed tomatoes, and tomato paste, sugar, basil, salt or soup base, oregano, and pepper. Bring to boil and reduce heat to simmer stirring occasionally for 25 minutes. 16 oz. Ricotta cheese or creamed cottage cheese 1 Egg (slightly beaten) 1 C Parmesan cheese, grated 16 oz. Lasagna noodles, cooked 7 minutes, drained 16 oz. Mozzarella cheese, sliced or shredded In a bowl, stir together cottage or ricotta cheese, egg, and 3/4 C of the Parmesan cheese. In a 13 x 9 x 2 inch baking dish spread 1 & 1/2 C of the meat sauce. Layer 1/3 of the noodles, 2 cups sauce, 1/2 of the ricotta cheese mixture and 1/3 of the mozzarella cheese. Repeat once. Top with the remaining noodles, sauce, mozzarella, and Parmesan cheeses. Bake in 350 oven 50 minutes or until bubbly. | Page 34

38: Leekie Potatoes Jerry Solosky submitted by Kari Miller/Solosky 6 med/lg Leeks, diced, only use the bottom of the leek 1/4 lb. Butter 10 lb. Potatoes Milk to thin Salt to taste Butter to taste Sauté the leeks with butter in a large skillet. Peel and cut potatoes into chunks. Boil them for mashing. Mash the cooked potato and add milk to make them a desired creamy consistency. Add salt and additional butter to taste. Gently fold in the leek mixture until uniform. | Page 35

39: Lemon Pie Adeline Young/Pringle 2 C Flour 1 t Salt 1/2 C Oil 5 T Ice water 1 Pie Shell Mix all ingredients together in large bowl. This will make enough dough for 2 shells. Any dough not used can be stored in the freezer. Roll out dough into shape needed. Place dough in between 2 sheets of waxed paper to roll out. Use additional flour to keep from sticking. Place in your favorite pie plate. Filling 3 T Flour 1 C Sugar 1 T Butter 1 med Lemon 2 Eggs Separated 1 C Milk Preheat oven to 425. Cream flour, sugar and butter together, grate lemon with fine grater and squeeze the lemon and fold the rind and juice into mixture. Combine the egg yolks and milk together in a separate bowl. When thoroughly mixed add the egg mixture to the flour mixture. Blend the mix gently until even. Place egg whites in a separate bowl, beat them on med/high just until they become stiff, do not over beat. GENTLY FOLD, do not beat, egg white mix into the pie batter mixture. Add the completed pie mixture to the pie shell. Bake at 425 for 10 minutes then reduce the heat to 350. Bake for an additional 25 minutes. Check pie after the first 35 minutes. A knife should come out clean when inserted. Bake additional time in 5-6 minute increments. Pie will get browned peaks on the top during baking. . Adeline Pringle 1894-1949 | Page 36

40: Meat Loaf 1 1/2 C Italian Bread Crumbs or about 3 slices of toasted bread and process it into crumbs 1 C Milk 1 Egg 1 1/2 lb (approx) Meatloaf Mix, this is pre-packaged and generally contains 1 lb. ground beef, 1/2 lb sausage 1/4 C Minced onion 1 T Beef Soup Base 1 T Worcestershire sauce 1/4 t Pepper, mustard, sage, celery salt, garlic salt 12 oz. Chili Sauce Pre-heat the oven to 350. In large bowl, mix breadcrumbs, milk, and egg. Add meat mix and the rest of the seasonings and mix thoroughly with your hands. Spray shallow baking dish to keep meat loaf from sticking. Form meatloaf mix into a loaf and place in the dish. Pour 3/4 of the jar of Chili Sauce on top, spread evenly. Bake 1 hour. Serve with the remaining sauce on the side. After cooking, taste test the meat loaf by surgically cutting a slice from the middle. Make sure to disguise the taste test by covering the slice mark with sauce. | Page 37

41: Mexican Chicken Pizza 1/2 lb. Chicken breasts, boneless, skinless cut in bite size pieces 1 Lime, juiced 1 T Cilantro, chopped 1 Pre-prepared thick pizza crust 3/4 C Tomato sauce 2-4 T Salsa to taste 1/2 C Cheddar cheese, shredded 1/2 C Mozzarella cheese, shredded Rinse chicken and pat dry. Combine lime juice and cilantro in a bowl. Lay the chicken in the bowl and marinate, covered, for 15 to 20 minutes. Sauté chicken in skillet sprayed with nonstick cooking spray. Place pizza dough in pizza pan, using package directions. Top with tomato sauce, salsa, chicken, and cheese. Bake @ 400 for 12-15 minutes or until the crust is brown. | Page 38

42: Minestrone Soup 1 T Olive oil 1 Onion, medium, chopped 1 lb Ground Beef 16 oz. Can tomatoes, diced 2 C Potatoes, raw, diced 2 Carrots, medium, diced 1/2 C Celery, diced, with leaves 1 C Cabbage, cut in slivers 1/4 C Rice, raw 1 Bay Leaf 1/2 t Thyme 1/2 t Basil 1/2 t Pepper 4 t Salt or Beef Soup Base 1 1/2 qt Water In a large pot, add oil and onion and sweat until onion is translucent. Add the meat and cook until browned. Add remaining ingredients and bring to a boil. Simmer 1 -1 1/2 hours. | Page 39

43: Mixed Greens The Staff of Whitney Young 3-4 lb. Mixed greens - Collard, Mustard, Turnip 1 small head Cabbage - medium sliced 1 lb Kielbasa or Smoked sausage- sliced in 1/4 in. pieces 2 15 oz. cans New Potatoes, optional, either sliced or whole 1 Ham Hock or smoked turkey for flavor Add the following to taste: salt pepper Greens seasoning- i.e. Sylvia's Soul Seasoning Wash greens thoroughly. Rinse cabbage and set aside. Fold greens width wise and cut them in strips. In a large pot add greens of choice. Cover greens with fresh water. Cook with your choice of meat on high until all boils. Add cut sausage and reduce heat to medium low. Cook for 1 hour. Add cabbage, salt and pepper, green seasoning and continue to simmer for another hour. Add water as necessary during cooking. If potatoes are used add them during the last 15 minutes of cooking. During a final simmer boil off the water so no more than 1/2 gal of juice remains. Keep this juice for serving and storage. | Whitney M. Young Blue Ribbon School of Excellence- National Award 2000 1980-2003 | Page 40

44: Mock Sour Cream 2 T Skim milk 1 T Lemon juice 1 C Cottage cheese Be very accurate with these measurements. Place all of the ingredients in a blender and mix on medium-high speed until smooth and creamy. Use as sour cream substitute. Can be added to hot dishes at the last moment or served cold. Additions of flavorings or herbs work well. | Page 41

45: Palacsintás Hungarian Style Olga Kuruce Stemple submitted by Kathleen Stemple/Goforth* 1 1/2 C Flour, sifted 1/4 C Sugar, granulated 3 Eggs 2 C Milk 2 T Oil, vegetable Margarine for cooking Cottage cheese, small curd Sour Cream Mix eggs with milk ad vegetable oil, and combine with flour and sugar. Blend until smooth. Heat margarine in a large skillet (margarine should be hot before adding batter). Ladle batter into the center of the skillet. Rotate the skillet to spread the batter outward into a thin, even layer that covers pan bottom. Cook over medium high heat, flipping once with a spatula. Remove to a warm plate Fill with small cottage cheese (mixed with a little sugar) and roll up. Serve topped with a spoonful of sour cream. Olga Kurume Stemple 1917-2006 *A special thanks to Kathleen for passing on the wonderful photo, a tried and true family recipe and mostly for explaining the spelling of the word! Hungarian: Palacsintás English: Palacintas | Page 42

46: Paprikash 3-4 lbs Boneless chicken cut into small chunks 1 C Flour 1 T Olive oil 3 C Onions 3 T Hungarian paprika 2 T Chicken Soup Base 1/2 t Poultry seasoning Salt and pepper Water Flour the chicken heavily. Salt lightly and pepper. Set aside. In a large pot heat oil over medium heat, sweat onions until translucent, add paprika slowly to onions. Take care to not burn paprika mixture. When paprika mix is uniform add chicken, and brown on each side. After chicken is browned cover all with water by an inch. Add chicken soup base and poultry seasoning. Simmer on medium-low for 1-1/2 hours. The paprikash will begin to thicken as the water evaporates. Spaetzels 2 med.Eggs Flour Salt and pepper to taste Combine eggs and enough flour to make a doughy mix. Drizzle spaetzel dough from a spoon into boiling paprikash pan and cook for 15 minutes. Simmer on medium-low until ready to eat. Stir occasionally to keep from sticking, add water, or simmer longer to keep the correct thickness. Taste chicken, broth, and spaetzel and add soup base if not salty enough. You can also add corn starch to thicken the juice. Noodles Cook favorite noodles according to package directions. Time everything to be done at the same time, serve hot with sour cream on the side and your favorite bread. DO NOT mistake red pepper for paprika. | Page 43

47: Peanut Butter Balls 1 lb. Butter, room temperature (note: margarine does not work well) 2 lbs. Peanut Butter, creamy style 3 lbs. Powdered Sugar 2-3 24oz. Bags Semi-Sweet Chocolate Chips Knead butter, peanut butter, and powdered sugar together until well mixed. Form into balls approx 1" in diameter. Line a couple baking trays with waxed paper. Melt chips in a double boiler over a low heat. When chips are completely melted use tongs to dip balls into the chocolate. Sit each ball on the wax paper. Put the dipped balls into the freezer for about 15 minutes to harden the chocolate faster. Once the chocolate has set remove the chocolate balls from the wax paper and store in plastic containers in the refrigerator till used. Recipe takes about 3 hours to complete and makes about 180 Peanut Butter Balls. Making the candy is a family tradition. The basic peanut butter ball is best formed by the little hands of children and grandchildren. Please no taste testing. Right! | Mary Eads/Haas 2/25/1918 - 1/24/2001 | Page 44

48: Peanut Butter Chews Roberts Middle School 1 C Sugar 1 C Corn syrup 1 C Peanut Butter 1 T Butter 6 C Cornflakes Lightly butter a cookie sheet. Measure the sugar and corn syrup into a large saucepan. Cook over a medium high heat stirring until sugar is dissolved. Bring sugar mixture to a boil. Stir in peanut butter and margarine. Remove from heat and blend together. Place cornflakes in a large mixing bowl and pour peanut butter mixture over cornflakes. Fold in the cornflakes carefully. Drop by spoonfuls of the mixture onto a buttered cookie sheet to cool. Store them when completely cooled. Jamie Pringle 1992-1995 Katie Pringle 1994-1996 | Page 45

49: Pepperoni Squares 1 LB Pepperoni (2 Pkgs) 1 LB Mozzerella (2 bags) 1 1/2 C Flour 2 C Milk 2 Eggs Place pepperoni, flour and cheese in greased 9 x 13 baking dish, then mix eggs and milk together and pour over pepperoni mixture, sprinkle top with oregano and salt and pepper if desired. (I choose not to add the salt & pepper) Bake in oven at 350 for 35-45 minutes until cheese is golden brown. (If you do not care for the cheese to be quite so brown then cover the dish with foil for the first 10 minutes of cooking time) | Page 46

50: Pesto Alla Genovese 2 C Basil, fresh 1 t Salt 1/2 t Pepper, fresh ground 3-4 Cloves Garlic, pressed 2 T Pine Nuts, chopped medium 1 1/2 C Olive oil 1/2 C Parmesan cheese 1 lb. Pasta of choice Blend basil, salt, pepper, garlic, pine nuts, and olive oil in food processor until well blended. Stir in cheese and warm the sauce gently. Cook and drain pasta according to package directions. In large serving bowl, toss pasta with pesto sauce. Sprinkle Parmesan cheese, pine nuts and a few Basil leaves as garnish and serve. | Page 47

51: Pie Crust Pastry 1 1/2 C Flour 1/2 t Salt 1/3 C Canola or olive oil 1/4 to 1/2 C Skim milk, cold Mix flour and salt in a shallow bowl. Beat the oil and 1/4 C milk together with a fork until creamy. If the pastry is too dry to be gathered together, add more milk, 1 T at a time, until the pastry can be gathered into a ball. Roll out on a floured board or between two sheets of waxed paper. Roll to fit your pie plate and crimp edges. Fill with your desired filling or bake @ 350 until shell is flaky. You can also use the baked pie crust for pudding pies. Wrap unused dough tightly in plastic to freeze. | Page 48

52: Pizza Crust Katie Pringle @ Roberts 1 pkg Active dry yeast 1/4 C Warm water 1 C Milk, scalded, cooled to lukewarm 2 T Sugar 1/2 T Salt 2 T Shortening 3-4 C Flour Dissolve yeast in warm water 105-115 degrees, in a large bowl. Stir in milk, sugar, salt shortening, and 1 1/4 C of the flour. Beat with portable mixer until mixture is smooth. Mix in remaining flour, 1/2 C at a time, stirring with wooden spoon. Do not use the mixer. Add enough flour until mixture is easily handled. Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in large greased bowl. Roll around to coat dough with shortening. Cover with plastic wrap and refrigerate. Dough will rise and double overnight. Punch dough down and allow to warm to room temperature. Press dough out to fill a greased cookie sheet, in a rectangle about 1/2" thick. Form an edge on the sides. Spread sauce evenly over dough. Add toppings, adding cheese last Bake @ 400 for 20 minutes. | Page 49

53: Playdough 1 C Salt 4-5 C Flour 1 C Water Drops Food coloring for desired color Combine salt and flour in a large bowl, and mix well. Add water in small amounts, mixing until smooth and elastic. Add food coloring, mixing until desired color. DO NOT EAT THIS DOUGH! | Page 50

54: Quick Herb Bisquits 2 C Flour 1 T Baking Powder 1 t Salt 1/3 C Olive oil 1 C Milk 1 1/4 t Caraway seed 1/2 t Sage, ground 1/4 t Mustard, dry Optional additions: 1/2 C Onions 1/2 C Cheese of choice, shredded Preheat oven to 450. In a large bowl, with a fork, mix flour, baking powder, and salt. With pastry blender cut in shortening until mixture resembles coarse crumbs, add milk. Add optional items if desired. With strong fork, quickly mix thoroughly. Spray a non stick spray on a cookie sheet. Drop heaping tablespoonfuls of mixture about 1" apart on the sheet, or fill spayed muffin pan cups 1/2 full. Bake 8-12 minutes. Alternate mixing method is to use a food processor with a metal blade. Mix as little as you can this preserves the integrity of the dough. | Page 51

55: Red Barn Chicken 1 lb Chicken, cut into pieces for frying 2 T Lemon Juice 4 C Water 1/2 C Flour 6 T Salt, fine popcorn type is best 5 t Garlic powder 2 1/2 t Pepper 1/2 t Cayenne pepper 2 t Onion powder Mix the lemon juice and water. Wash chicken in diluted lemon juice. Combine the rest of the ingredients for a coating mixture and dredge the chicken in it. Original cooking method: Fill pressure fryer with enough vegetable oil so chicken pieces in basket will be submerged. Cook 14 lbs. for 10 minutes. Alternate cooking method: 1 C Peanut oil 1 C Olive oil Heat the oils to hot in an electric skillet. Carefully add chicken turning occasionally. Cook chicken until well done 185-190. | Page 52

56: Rice Pilaf (easy) Izzy Grisak/Nancy Haas/Pringle 1 can Beef Consommé, no water 1 can French Onion soup, no water 1/2 can Water 1 1/2 C Rice 1-6 oz can Mushrooms, finely diced 6 T Margarine or butter, 1/2"cubed Combine soup, water, rice, and mushrooms in a 4 qt. bowl. Mix thoroughly and lay butter on the top of rice mixture. Bake 1 hour @ 350. | Page 53

57: Rookie Pasta 1 lb. Penne pasta 1 T Olive oil 1 med Zucchini, sliced thin 4 med Green Onions 3-4 Garlic cloves, pressed or chopped fine 2 med Tomatoes, chopped 2 T Basil, fresh, chopped 2 T Parmesan cheese In large skillet heat oil over medium high heat. Add onions and garlic and cook until garlic is clear in color. Add zucchini and cook and stir until tender crisp. Reduce heat, add tomatoes cook and stir for no more than 1 minute. Add basil, and fold in. Cook pasta according to package directions. Pour vegetable mixture over hot pasta and sprinkle with cheese. This is a recipe that Jamie told the family about her first year at Mount Union. She prepared it in the school cafeteria while the head chef watched and inquired about her cooking! | Page 54

58: Salisbury Steaks Grandma Carrie F. Bair June 28, 1895 - May 16, 1972 2 slices Bread 1/2 C Milk 3 lbs. Ground beef 1 med Onion, chopped 1 t Salt 1/4 t Pepper 2 T A1 steak sauce Tear apart bread into small 1/2" pieces and soak with milk. Mix ground beef, onion, soup base, pepper, steak sauce and milk soaked bread until uniform. Form into patties and cook on grill 3-4 minutes per side or meat should be 165. Alternate cooking is to use the broil in the oven to the same temperature. Carrie Moore Bair | Page 55

59: Salt Maps 3 C Flour 1 C Salt 1 T Alum or cream of tarter 1 1/2 C Water Food coloring Mix the flour, salt and cream of tarter together (the cream is what really makes the dough stick together and not crack). Before putting the water in the dry mixture, put a few drops of food coloring in it. Then mix the water in. This evenly distributes the color. You can use it right then and there. If you need to store it, keep it in a plastic baggie. The dough dries hard and sticks together well. If you make it and it feels really sticky or grainy, there is too much salt. Just add flour until the dough has the consistency of playdough. | Page 56

60: Sausage Roll-ups 1 T Olive oil 1 med Onion, chopped fine 4 cloves Garlic, pressed 1 lb. Sausage, bulk 1 jar Favorite Spaghetti Sauce 1/2 t Basil 1/4 t Oregano 1/4 t Parsley 1 T Ham Soup Base 1/4 C Water 1/4 t Pepper 1 C Cottage cheese 6 - 8 Flour Tortillas, medium 2 C Mozzarella cheese, grated In large saucepan over medium heat, sweat onions and garlic until clear. Add sausage and brown. Reduce heat to low. Add basil, oregano, and parsley to Spaghetti sauce, then add 1/2 C of Spaghetti sauce to meat mixture. Dissolve the soup base in 1/2 C water and add to the meat mixture. Pepper to taste. Mix well then reduce heat to a low, simmer for 8-10 minutes or until thick as gravy. Remove from heat and add the cottage cheese. With a non-stick spray, coat a 9"x 12" baking dish. Spoon about 1/2 cup meat mixture onto each tortilla, then roll up jelly roll style. Place tortillas, seam side down into baking pan. Pour remaining spaghetti sauce over tortillas. Bake, covered in a 375 degree oven for 35 to 40 minutes. Uncover; sprinkle Mozzarella cheese on top. Bake another 3 minutes or until cheese melts. OR Lay in a course of flour tortillas then meat mix, repeat until mix is gone. Start with tortilla end with meat. Top with cheese. Heat in microwave until the meat dish is 140 degrees. Pre-heat the oven to 350. Bake in oven for 20 minutes to finish cooking and brown the cheese topping. | Page 57

61: Seven Layer Cookies Gloria Bair/Miller 1/4 lb. Butter 1 C Graham crackers, crumbs 1 C Pecans, chopped fine 1 C Coconut, shredded flakes 3 oz. Butterscotch chips 3 oz. Peanut Butter chips 6 oz. Chocolate chips 1 can Sweetened condensed milk Melt butter in a 9"x 13" baking dish. Layer crumbs, nuts, coconut, butterscotch, peanut butter, chocolate chips. It is important to add in that order. Pour milk evenly over all. Bake in preheated oven at 300 until chips are melted, about 25-30 minutes. Cool and cut. These cookies are tried and true just ask the official taste tester Uncle Louie. Gloria Bair/Miller and Uncle Louie | Page 58

62: Sloppy Joes 1/4 C Onion, chopped 1 pkg. Meat Loaf mix 1 C BBQ Sauce 1/4 C Green pepper, chopped fine Add Salt and Pepper to taste In a large skillet sweat onion until translucent. Add meat mixture and brown. When meat is well browned add the remaining ingredients and simmer for 15-20 minutes on a very low heat. Stir to keep from sticking. Serve with favorite buns and Velveeta or Cheddar cheese. | Page 59

63: Spinach Salad Dressing Grace Betz 1/2 C Mayonnaises 3 T Milk 2 T Sugar 1 T Vinegar Combine all ingredients and mix well. Chill until ready to serve. 1000 ISLAND DRESSING Genevieve Bair/Pringle 1 C Mayonnaise 1 med Egg, hard boiled, fork crumbled 1 T Sweet pickle relish Add Chili Sauce or Ketchup to get appropriate color 1/4 t Vinegar, red wine Combine first 4 ingredients and mix well. Add more or less vinegar to taste. Chill until ready to serve. | Page 60

64: Stuffed Cabbage Judy Nitray/Abdallah 1 1/2 lb. Lean ground beef 1 Egg 1 med Onion, chopped very fine 1/2 C Rice, uncooked 16 oz. Tomatoes, canned whole tomatoes with juice, squeezed by hand into chunks 28-32 oz. Sauerkraut, drained and rinsed 2-3 links Sausage, Hungarian or Slovenian hot smoked, cut into inch circles 1 lg. Cabbage with loose, floppy leaves 2 cans Tomato juice, 1 large and 1 small can 1/2 C Brown sugar Add Salt and pepper to taste Freeze head of cabbage overnight, thaw the next day and gently separate 15 leaves. Alternate Method to remove cabbage leaves: Cut deep around core on the bottom of the cabbage. Do not remove the core. Place the entire cabbage in boiling water enough to cover it. As the leaves soften remove them and set them aside to let them cool. Retain the rest of the cabbage. Mix together the beef, egg, onion and rice; add salt and pepper. Form mixture into oval balls about 1 1/2 times the size of a golf ball. Completely wrap each ball of meat mixture in a cabbage leaf. Set aside. Cut the leftover cabbage, core and leaves into thick strips and set aside. Layer ingredients into a Dutch oven as follows; thin layer of tomato juice, a handful of chopped cabbage strips and a handful of sauerkraut. Next place a layer of the rolls seam side down allowing space for them to expand. On the top of the rolls, and on each succeeding layer, layer as follows: handful of tomatoes, handful of cabbage strips, handful of sauerkraut, a few circles of sausage, sprinkle of brown sugar, a little salt and pepper, a 1/2 C or so of tomato juice, and then another layer of rolls. When finished, add any leftover ingredients and pour in remaining juice. Add water if necessary so that the rolls are almost covered. Loosely cover and simmer slowly for 3 hours and then serve. Hungarian cabbage rolls are best when cooked the day before. | Page 61

65: Stuffed Peppers (easy) 1 pkg. Meatloaf mix generally about 2-3 lbs. 1 C Rice, cooked 1/2 C Onion, chopped 6-8 Peppers (Red and Yellow) 32-40 ozs Tomato Sauce Add to taste: salt or Beef soup base and pepper Mix meat, salt, pepper, and onion together until well blended. Visually divide meat mixture into portions to fill peppers evenly. Lay filled peppers in a baking dish and cover with tomato sauce. Bake in 350 degree oven for 1 1/2 hours or until stuffed pepper is 160-170 degrees internally. | Page 62

66: Stuffed Pork Roast Or Chops 2 T Olive oil 2 cloves Garlic, chopped 6 oz. Spinach, baby 1/2 t Salt 1/4 t Pepper 1/2 t Italian seasoning, dried type 1/4 lb. Capocollo, spicy Italian ham, cut into small dice size pieces 1/4 lb. Provolone cheese, cut into small dice size pieces 1 med Egg, lightly beaten 4 thick cut Pork chops, 1 1/4"- 1 1/2" about 2 to 2 1/2 pounds total or a 3-4 lb. roast. In a large saucepan over medium heat sweat garlic. Add spinach, 1/4 t salt, 1/8 t pepper and the Italian seasoning stirring, heat only until spinach is wilted, about 2 minutes. Remove to a medium-size bowl., and let the spinach mixture cool. When cool, add the capocollo, provolone cheese, and egg. Gently stir to combine completely. Place the pork on a flat work surface. Cut a slit horizontally to the bone so chop/roast can be opened like a book. Stuff each chop with 1/4 of the stuffing. Secure chops/roast with toothpicks. Stuffed meat can be frozen, and kept up to 1 month. Wrap each tightly in freezer wrap without toothpicks. Thaw in refrigerator overnight and secure chops/roast with toothpicks to make ready for cooking. Preheat oven to 375 degree F. Heat remaining tablespoon oil in a large skillet. Lay pork in the skillet and cook 2 minutes per side or until browned. Place roast or chops in single layer in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake the chops in the oven for 15 minutes or until the internal temperature registers 155 degrees on an instant read thermometer. Make sure the thermometer is inserted in the pork and not the stuffing. Server hot! | Page 63

67: Sweet Potato Bake Gloria Bair/Miller 3 C Sweet Potato, smashed, usually a large can 3/4 C Sugar, granulated 2 Eggs, beaten 1 t Vanilla 1/2 C Butter, melted Add Water as needed Topping: 1 C Sugar, brown 1/2 C Flour 1 C Walnuts, chopped 1/3 C Butter, melted Mix first 5 ingredients in a large bowl until well blended. Add water to make it spread. Spread the mixture in a 9" X 13" dish. Blend the topping ingredients and spread on the top. Bake 30-45 minutes @ 350. | Page 64

68: Swiss Steak Or Chicken 1 T Olive oil 2 medium Onions, sliced thin 4 Green onions, chopped 3 cloves Garlic, pressed 2/3 C Peppers, chopped (red, green or yellow) 2-3 lbs. Steak, round steak, chopped or boneless chicken 1 C Flour 2 - 28 oz Tomato, canned, whole 1 T Beef soup base 1/4 t Pepper In large skillet bring oil to medium heat and add onions, garlic and peppers. Cook mix until onions are clear. Cut meat into strips 1" x 3", dredge them in flour until heavily coated. Add them to skillet and brown. When evenly browned add tomatoes, soup base, and pepper. Simmer on medium low for 45 minutes stirring frequently. Add water if necessary to keep a saucy type of base. | Page 65

69: Tahini Cookies Miri & Shlomi Yochanna 3 1/2 C Flour 1 t Baking powder 1 C Tahini 1 C Sugar 2 sticks Butter room temp. 1 t Vanilla extract Heat the oven to 350 Line baking sheets with parchment paper, set aside. In a large mixing bowl, beat the flour, baking powder, butter, sugar, Tahini and the vanilla extract to a smooth mixture. With wet hands shape the dough into a 1 inch balls, then flatten the balls a bit and place on baking sheet. Place an almond on top of each cookie for decoration. Bake 15-20 min. till they become golden brown (over cooking will cause cookies to be bitter) Cool on wire rack otherwise they will fall apart. | Page 66

70: Texas Sheet Cake Cake: 2 C Flour 2 C Sugar 1/2 lb. Margarine or butter 1 C Water 2 Eggs, beaten 4 T Cocoa 1 t Vanilla 1/2 C Buttermilk 1/2 t Cinnamon 1 t Baking soda In a large bowl, combine all dry ingredients and mix. Blend water, cocoa, and butter in a medium size pan using a low heat. Bring the mixture to a boil. Place dry ingredients in a large bowl. Pour cocoa mixture over the top of the mixture of dry ingredients. Add buttermilk, eggs, and vanilla. Mix well. Grease and flour a 17" X 9" X 1" pan. Pour mixture into the sheet pan. Bake for 18-20 minutes in 350 preheated oven. Frosting: 1/4 lb. Butter 4 T Cocoa 6 T Milk 2 lb. Powdered Sugar 1 C Nuts of choice, chopped peanuts, walnuts or pecans work well. In a medium pan under low heat blend milk, cocoa, and butter. Bring the mixture to a boil. Add powered sugar and mix well. Remove from heat when frosting is consistent. Frost when frosting and cake are both warm. Add nuts to top if desired | Page 67

71: Twiced Baked Potatoes Potatoes: Desired number For each potato: 2 T Butter 2 T Sour Cream 1/4 t Salt Add DashPepper Add Cheddar cheese, shredded as garnish to top Microwave your potatoes until done (1 minute per potato). Allow to cool enough to be able to touch. Cut potatoes in half lengthwise and scoop out the center , leaving the skin intact. Bake skins until crispy in medium oven at 350. Add to mixing bowl butter, sour cream, salt and pepper. Mix with electric mixer or food processor until creamy. Divide the potato mixture and fill the skins evenly. Sprinkle cheese on top. Place potatoes into oven or microwave to melt cheese just prior to serving. | Page 68

72: White Clam Sauce With Linguine 2 cloves Garlic, pressed 1/4 C Butter/Margarine 2 T Flour 14 - 28 oz. Clams, minced 1/4 C Wine, dry white 1 C Milk 1/4 C Parsley, chopped fine 1/2 t Thyme Add Salt and pepper to taste 1 lb. Linguine, cooked Sauté the garlic in butter in a small saucepan for 2-3 minutes on low heat. Stir in flour to make blended rue. Cook for approximately 2 minutes on low heat stirring constantly. Drain clams, reserving liquid. Combine reserved clam liquid with wine and milk. Add to saucepan gradually. Cook until thickened stirring constantly. Add parsley, thyme, salt, and pepper. Simmer for 10-12 minutes. Add clams and heat through. Serve hot over linguine. | Page 69

73: Your Choice Dip For Bread 1 C Olive Oil Add any or combo of any of the items below to suit your taste: Add Salt and pepper to taste 2 Pressed garlic cloves 1 t Mixed Italian spices or 1/2 t Basil, dried 10 med Basil, fresh 1/4 t Oregano, dried 4 small Oregano, fresh 1/4 t Rosemary 2 sprigs Rosemary, fresh 1/4 t Parsley 1 T Balsamic vinegar 1/4 C Red wine 1/4 C Sun dried tomato, chopped 1/4 C Romano or Parmesan cheese, finely grated 1/4 t Thyme 1 med Tomato, fresh chopped plum Add all of the ingredients into a small bowl. Warm finished dip in the microwave if desired. Dip soft crust bread like focaccia , sour dough or pita and enjoy. Most combinations will keep if refrigerated for a few days. | Page 70

74: Your Choice Pasta 4 T Olive oil 3-4 cloves Garlic, pressed 1 Red onion, baseball size, chopped or leek, washed well, chopped 1 1/2 lb. Chicken, cooked (Meat is optional) 1/2 C Basil, fresh, chopped or dried basil 1/4 t Oregano, dried Add Salt and pepper to taste Choices: 1 C Mushrooms, fresh, sliced 2 Zucchini, 6"- 8" sliced 1/4" thick 1 Yellow Squash, 6"- 7" sliced 1/4" thick 4-6 Roma Tomatoes, chunks 1/2 C Red Peppers, sliced 1/2 C Yellow Peppers, sliced 1/2 C Green Peppers, sliced 1/2 C Black Olives 1 lb. Pasta, of choice 1 C Parmesan cheese, grated In large skillet over medium heat, sweat garlic and onions until clear. Reduce heat to low/low and add chicken, spices, and your choice of ingredients turning occasionally until tender crisp. Place over pasta and serve hot with Parmesan cheese. | Page 71

75: The Bair kids Back Row: Dorothy , Alfred (Bud), Pearl, Carolyn, and Pat Front Row: Genevieve and Gloria

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  • Title: Pringle Family Recipes
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