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Terwilliger recipes

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Terwilliger recipes - Page Text Content

S: Terwilliger Family Favorite Recipes

BC: Terwilliger Reunion 2012

FC: Yum | Delicious | Terwilliger Family Favorite Recipes

2: Misc. Frito Snacks 1 Cowboy Salsa 1 Grandma Terwilliger's Tomato Soup 2 Fish Batter 2 Mints 3 Pumpkin Cream Cheese Muffins 4 Ebleskiver (pancake balls) 4 Maple Syrup 5 Roquefort (Blue Cheese) Dressing 5 Mug's Frozen Sweet Corn 6 Peal's Freezer Pickles 7 | Sweets Brownies 8 Pie Crust 8 Rhubarb Pie 9 Caramel Apple Crockpot Dessert 9 Apple Cobbler 10 Buster Bar Dessert 11 Kay's Banana Bars 12 Grandma Terwilligers Choc. Cake 13 Carrot Layer Cake 14 Pumpkin Pie Cake 16 Sour Cream Pie 16 Rhubarb Coffee Cake 17 Sugar Cookies 18-19 Orange Drop Cookies 20 Snickerdoodles 21 No Bake Cookies 21 Kay's Pumpkin Bars 22 7 Minute Frosting 22 Éclair Cake 23 Chocolate Caramel Bars 24 Molasses Cookies 25 Apple Crisp 26 Raisin Bran Muffins 27 Strawberry Soup 28 Kay's Cream Cheese Frosting 28 Holiday Fruit Soup 29 Pumpkin Cream Cheese Muffins 30 | Contents

3: Dinner Cheesy "Party" Potatoes 32 Easy Cheesy Broccoli & Cauliflower 33 Swiss Steak 34 Chicken Enchiladas 35 Frikadeller 36 Maid Rites 37 Peal's Potato Pancakes 38 Taco Soup 39 Grilled Pizza 40 Crockpot Jambalaya 41 Breakfast Pie 42 Cranberry Meatballs 43 Confetti Spaghetti 44 Pizza Crescent Bake 45 Cabbage Casserole 46 Slow Cooker Italian Chicken 47 Ham Balls 48 | Salad Cranberry-Pineapple Salad 48 Frozen Salad 48 Creamy Cole Slaw 49 Zero Salad Dressing 49 Ramen Cabbage Salad 50 Broccoli Salad 51 Potato Salad 52 24 hr. Salad 53 Macaroni Salad 53 | Contents

4: You don't choose your family. They are God's gift to you, as you are to them. - Desmond Tutu

5: Frito Snack Kathy Frideres Turn 1 bag Frito Scoops, scoop side up on cookie sheet. Combine: 1 cup sugar 1 cup white corn syrup 1 cup peanut butter Bring to boil, remove from heat and drizzle over scoops. Combine: 1 cup sugar 1 cup white corn syrup 1 cup chocolate chips Bring to boil, remove from heat and drizzle over scoops. | 1 cup sugar 1 red onion chopped 3/4 cup vinegar 1 each, green, yellow, 1/2 cup oil red and orange pepper chopped 2 tsp. pepper 1 can pinto beans (rinse & drain 1 can black eye peas (rinse & drain) 1 can shoe peg corn (white) drained Bring first four ingredients to a boil and let cool. Mix remaining ingredients in bowl and pour cooled liquid over then. Let chill & serve. | Cowboy Salsa Jody Johnson | 1

6: Misc. | Grandma Terwilliger's Home Made Tomato Soup Norma Beck She would take powdered milk and make a big pot of milk with it and add her canned tomato juice with seeds and everything in it. She added enough juice to make it the color and taste she wanted. Add a little salt and pepper to taste. Eat with crackers. We all loved it. She made it the old fashion way, not from a can. Fish Batter Julie Anderson 1 cup flour 2 tsp. alt 1/2 tsp. soda 1 cup water Make sure fish is reasonably dry, dip and fry at 375 degrees. | 2

7: Misc. | 3 | Mints Julie Anderson 2 1/2 cups powder sugar 3 oz. cream cheese 1 tsp. mint flavoring Mix altogether. Dip mint molds in sugar and press dough into molds. Smooth off the back and drop onto wax paper. You can add more powder sugar for firmness. Makes 23 roses and 23 leaves.

8: 2 cups buttermilk 3 eggs 1/2 tsp. salt 2 tbs. sugar 2 cups flour 1 tsp. baking powder 1 tsp. soda applesauce (optional) Beat egg yolks, add sugar,salt and milk, mix well. Add flour, soda and baking powder (sifted). Fold in stiffly beaten egg whites. Fill pan holes 2/3 full. Place tsp. applesauce on top. Cover with few drops of batter. Cook until bubbly and turn over and finish cooking. Serve with butter and syrup. | Misc. | 4 | Ebleskiver (pancake balls) Grandma Nyby

9: Maple Syrup Twig 2 cups brown sugar or 1 cup white plus 1 cup brown sugar 1 cup water 2 tsp. maple flavoring Bring water to a boil. Shut off heat, add sugar and flavoring. Stir until sugar is dissolved. Let stand to thicken slightly. Roquefort (Blue Cheese) Dressing Twig 6 oz. crumble Blue Cheese 2 cups mayo 1 cup sour cream 2 tbs. oil Mix and serve 2 tbs. vinegar over lettuce or 1 tsp. garlic salt use as a dip. 1 tsp. onion salt 1 tsp. salt 1/2 tsp. pepper | 5

10: Mug's Frozen Sweet Corn Judy Terwilliger 4 quarts fresh sweet corn, cut off cob 3/4 cup sugar 4 tsp. salt 1 scant art hot water 1 stick butter Combine all ingredients in large dutch oven. Boil for 10 minutes. Cool and pack in freezer containers. | Misc. | 6

11: 7 | Peal's Freezer Pickles Judy Terwilliger 4 cups vinegar 4 cups sugar 2 tbs. turmeric 2 tbs. celery seed 2 tbs. mustard seed 2 medium onions cucumbers (enough to fill bowl and have covered with seasonings) In a large bowl, slice cucumbers and onion thin. In a small sauce pan, combine vinegar, sugar, turmeric, celery seed and mustard seed. Bring to a boil and remove from heat. Pour over cukes and onions. Put in jars and process or store in refrigerator for several weeks before eating.

12: Sweet | Brownies Patty Stone 2 cups sugar 1 cup melted oleo 1/2 cup cocoa 4 eggs 2 tsp. vanilla 1 1/2 cups flour 1 tsp. salt 1/2 cup nuts Mix & pour on greased cookie sheet. Bake at 350 degrees for 25 minutes. Pie Crust Twig 2 cups flour 1 tsp. salt 2/3 cup lard 6-7 tbs. cold water Mix together with pastry blender. Roll out to fit pie pan. | 8

13: Rhubarb Pie Twig Fill pie tin with rhubarb. Mix together: 1 1/2 cup sugar 1/2 tsp. nutmeg 3 tbs. flour 1 tbs. butter 2 well beaten eggs Pour over rhubarb. Bake at 425 degrees for 10 min. Reduce heat to 350 degrees and bake for another 30 minutes. Caramel Apple Crockpot Dessert Kathy Frideres 2 cans apple pie filling 1 jar caramel ice cream topping 1 box yellow cake mix (dry) 1 stick real butter cut in cubes Spray Crockpot, add ingredients in order above. Heat on high for 31/2-4 hrs. Serve warm with cool whip or vanilla ice cream. | Sweet | 9

14: Sweets | Apple Cobbler Aunt Alice 2 tsp. cinnamon 1/2 cup flour 1 1/2 cups sugar dash of nutmeg enough sliced apples to fill pan Butter 9x13 pan. Mix above ingredients together and place in pan. Topping: 1 cup sugar 1 1/2 cups flour 1/2 cup margarine Mix until crumbly. Press on top of apples. Bake at 350 degrees until apples are tender. | 10

15: Buster Bar Dessert Kathy Frideres 1 large pkg. Oreo cookies 1/2 cup butter 1-16 oz. chocolate syrup 1-8 oz. Cool Whip 1 cup chopped salted peanuts 1/2 gal. ice cream (Vanilla, English Toffee, Butter Brickle) Crush cookies on waxed paper with rolling pin; mix with butter. Save 1 cup for topping. Pat remaining crumbs in 9x13 pan. Soften ice cream, spread on top of crumbs. Freeze. Top with syrup and nuts. Freeze. Top with Cool Whip. Sprinkle with remaining crumbs on top. ENJOY!! | Sweets | 11

16: 1 1/2 cups sugar 1/2 cup oleo 2 eggs 1 cup sour cream 3 large bananas -mashed 2 tsp. vanilla 1 tsp. salt 1 tsp. baking soda 2 cups flour Cream sugar and butter. Add eggs, sour cream, bananas and vanilla. Mix well. Add dry ingredients. Bake in 11x15 greased pan for 20-25 minutes at 350 degrees. Note: 1 1/2 batches make 1/2 sheet cake. | Kay's Banana Bars Kay Holt | Sweets | 12

17: Grandma Terwilliger's Chocolate Cake | 2 cups sugar 1/2 cup shortening 2 eggs 3/4 cup sour milk 1/2 cup cocoa (add enough boiling water to make paste) Add: 2 1/4 - 2 1/2 cups flour 1 tsp. vanilla 1 1/2 tsp. baking soda added to 1 cup boiling water (be careful soda and hot water will foam up) Bake in 9x13 greased pan at 350 degrees until done. Good with Seven Minute Frosting. | Sweets | 13

18: Sweets | Filling: 1 cup sugar 2 tbs. flour 1/4 tsp. salt 1 tsp. vanilla 1/2 cup butter 1 cup chopped pecans 1 cup heavy whipping cream | Carrot Layer Cake Annette Stone | Frosting: 3/4 cup butter, softened 1 tsp. vanilla 2 pkgs. (3 oz. each) cream cheese, softened 3 cups confectioners sugar | Cake: 1 1/4 cups canola oil 2 cups sugar 2 cups flour 2 tsp. cinnamon 2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 4 eggs 4 cups finely shredded carrots 1 cup raisins 1 cup chopped pecans | 14

19: Directions: In large heavy saucepan, combine sugar, flour and salt. Stir in cream; add butter. Cook and stir over medium heat until the butter is melted; bring to boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in nuts and vanilla. Set aside to cool. In large bowl, beat oil and sugar until well blended. Combine flour, cinnamon, baking powder, baking soda and salt; add to the creamed mixture alternately with eggs, beating well after each addition. Stir in carrots, raisins and nuts. Pour into three greased and floured 9-inch round baking pan. Bake at 350 degrees for 35-40 min. Cool in pans 10 min. before removing to wire racks. For frosting, in a small bowl, beat the butter, cream cheese and vanilla until fluffy. Gradually beat in sugar until smooth. Spread filling between cake layers. Frost the sides and top of cake. Store in refrigerator. | Sweets | 15

20: 16 | Pumpkin Pie Cake Julie Anderson 1-29 oz. can pumpkin 1 cup nuts 4 eggs 1 can evaporated milk 1 1/2 cups sugar 2 tsp. cinnamon 1 tsp. ginger 1/2 tsp. nutmeg 1 yellow cake mix 1 cup melted butter Beat everything together, except for cake mix and melted butter. Put mixture in 9x13 pan-do not grease. Sprinkle dry cake mix over top and pour melted butter over cake mix. Sprinkle with nuts. Bake at 350 degrees for 1 hour, no longer. Top with whipped cream. Sour Cream Pie Julie Anderson 1 1/2 tbs. cornstarch 1 cup + 1 tbs. sugar 1/4 tsp. salt 1/4 tsp. nutmeg 1 1/2 cups sour cream 3 egg yolks 1 1/2 cups raisins 1 tbs. lemon juice Cook in pan until thick and boil 1 min. Pour in baked pie shell.

21: Rhubarb Coffee Cake Pearl Terwilliger 1/2 cup shortening 1/8 tsp salt 1 egg 1 tsp. vanilla 1 cup sour milk 2 cups flour 1 tsp. soda 2 cups diced rhubarb 1 1/2 cups white or brown sugar 1/2 cup nuts (optional) Mix sugar, shortening, egg, milk, soda and salt. Add vanilla and flour. Fold in rhubarb and nuts. Pour into a greased & floured 9x13 pan. Crumble topping and sprinkle over top. Topping: 1/2 cup brown sugar 1 tsp. cinnamon 1 tbs. butter Bake at 350 degrees until rhubarb is tender. | Sweets | 17

22: Sugar Cookie Grandma Nyby 4 1/2 cups flour 1 tsp. baking powder 1 1/8 cups sugar 1 3/4 cup butter 1 egg 1 tsp. vanilla Sift dry ingredients together. Blend in butter, egg and vanilla. Shape into a long even roll about 2 inches in diameter. Sit in cold place until firm. Cut slices of dough with a sharp knife. Place on cookie sheet. Bake at 350 degrees for 12-15 min. | Dessert | Sugar Cookie Amy Henderson | Sweets | 18 | 1 1/2 cups sugar 1 tsp. cream of tarter 1 cup margarine 3 egg yolks, beaten 2 1/4 cups flour 1 tsp. salt 1 tsp. soda vanilla Cream sugar and margarine. Add eggs and mix thoroughly. Add dry ingredients which have been sifted together. Add vanilla. Roll in hands to form small balls. Roll in granulated sugar. Bake at 350 degrees until browned lightly at edges.

23: 1 cup white sugar 1 tsp. baking soda 1 cup powder sugar 1 tsp. cream of tartar 2 eggs 1/2 tsp. salt 2 sticks oleo 1 1/2 tsp. vanilla 1 cup veg. oil 4-4 1/2 cups flour Beat sugars, eggs and oleo. Add oil and cream well. Add flour, soda, tartar, salt and vanilla. Mix well. Refrigerate overnight. Form 1 inch balls, flatten with fork or glass dipped in sugar. Bake at 350 degrees for 10-12 mins. | Sweets | Amish Sugar Cookie Gloria Terwilliger Williams | 19

24: Sweets | 20 | Orange Drop Cookie Mugs 3/4 cup shortening 1 tsp vanilla 1/4 cup margarine 1 cup buttermilk 1 1/2 cups brown sugar 3 1/2 cups flour 2 eggs, beaten 2 tsp. baking powder 2 tbs. orange peel 1/4 tsp. salt 1/4 cup orange juice 1 cup nuts Cream shortening, butter and brown sugar. Beat in eggs, orange juice, orange peel, vanilla and buttermilk. Add dry ingredients to mixture. Add nuts. Drop by tsp. on greased cookie sheet. Bake 15 min. at 350 degrees.

25: Sweets | Snickerdoodles Twig 1 cup shortening 1 1/2 cups sugar 2 eggs 2 3/4 cup flour 2 tsp. cream of tarter 1 tsp. soda 1/4 tsp. salt Cream shortening, sugar and eggs. Add dry ingredients. Roll in balls, then cinnamon and sugar. Bake at 400 degrees for 8-10 min. Makes 5 doz. No Bake Cookies Kathy Frideres 2 cups sugar 3 cups oatmeal 1/2 cup milk 1 tsp. vanilla 1/2 cup butter or Crisco pinch of salt 1/2 cup cocoa Boil sugar, milk, butter and cocoa to full boil. Remove from stove and add oatmeal, vanilla and salt. Drop onto waxed paper by teaspoons full and let cool. | 21

26: Kay's Pumpkin Bars Kay Holt | 2 cups flour 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 2 tsp. cinnamon 2 cups sugar Add: 4 eggs-slightly beaten 2 cups pumpkin 1 cup oil nuts (optional) Mix all ingredients. Pour in greased 11x15 pan. Bake at 350 degrees for 20-25 minutes or until knife comes out clean. Seven Minute Frosting Julie Anderson 1 cup sugar 4 tbs. water 1/4 tsp. Cream of Tarter 1 egg Beat in double boiler, until it stands in peaks. Add handful of min. marshmallows and 1 tsp. vanilla. Beat until melted. | 22

27: 1-1 lb. box of Graham Crackers 3 1/2 cups milk 2 pkg. French Vanilla pudding 1-8 oz. Cool Whip Combine pudding and milk, mix well. Fold in Cool Whip. In a 9x13 cake pan, place 1 layer of graham crackers. Pour 1/2 of pudding mixture on top. Repeat with another layer of graham crackers and rest of the pudding. Top with layer of graham crackers. Frosting: 2 pkg. liquid Nestle Cocoa Bake Chocolate 2 tsp. white corn syrup 1 tsp. vanilla 3 tbs. margarine 1 1/2 cups powder sugar 3 tbs. milk Mix well and pour over the last layer of graham crackers. Refrigerate over night, serve chilled. | Éclair Cake Kathy Frideres | Sweets | 23

28: Chocolate Caramel Bars Judy Terwilliger 2 cups flour (divided) 2 cups quick oatmeal 1 cups brown sugar 1 tsp baking soda tsp salt 1 cups cold butter 2 cups chocolate chips 1 cup chopped pecans 1 jar caramel ice cream topping In large bowl, mix 2 cups flour, oatmeal, brown sugar, baking soda, and salt. Cut in butter till crumbly. Set aside for topping. Put in greased 9x13 pan. Bake @ 350 for 15 minutes. Sprinkle with chocolate chips and pecans. Whisk caramel topping and cup flour till smooth. Drizzle over top and sprinkle with remaining crumb mixture. Bake 18-20 minutes. | Sweets | 24

29: Molasses Cookies Kathy Frideres 1 cup packed brown sugar 1 large egg 1/2 cup vegetable shortening 1/4 tsp. salt 1/2 cup molasses 1/2 cup water 2 1/4 cups all-purpose flour 1/2 tsp. ground cloves 2 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. ground ginger 1/4 cup sugar Combine brown sugar and shortening in a large bowl; beat with a mixer at medium speed until light and fluffy. Add molasses and egg; beat well. Lightly spoon flour into dry measuring cups; level with knife. Combine flour, soda, cinnamon, cloves, ginger and salt, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended. Cover and freeze 1 hour. Preheat oven to 375 degrees. Place water in a small bowl. Place sugar in another small bowl. Lightly coat hands with cooking spray. Shape dough into 1-inch balls. Dip one side of each ball in water; dip wet side in sugar. Place balls, sugar side up, 1 inch apart. Press them into pan with bottom of glass. Bake 8 min. remove and cool on racks. | Sweets | 25

30: Apple Crisp Kathy Frideres 2 cans apple pie filling 1 tbs. cold butter, cut in small pieces 1/4 cup melted butter 1/3 cup brown sugar 2/3 cup sifted flour dash of salt 1/4 tsp. baking soda 2/3 cup quick oats Dot apple pie filling with cold butter. Combine melted butter with brown sugar, flour, salt, soda and rolled oats. Sprinkle over filling. Bake for 1/2 hr to 45 minutes at 350 degrees. | Sweets | 26

31: Sweets | 27 | 1- 15 oz. box Raisin Bran 2 cups boiling water 1 1/2 cups brown sugar 1 qt. buttermilk 4 eggs 5 tsp. soda 1 cup oil 1 1/2 cups sugar 1/2 cup molasses 5 cups flour Put cereal in large bowl. Add boiling water & cool. Add milk & soda-stir well. Cream eggs, sugars, oil & molasses. Add to cereal. Mix well. Add flour. Set in refrigerator overnight. DO NOT stir again. Bake 15 to 20 min. at 350 degrees. Will keep up to 6 weeks. | Raisin Bran Muffins Twig

32: Sweets | 28 | Strawberry Soup Michelle Stone 1 pint fresh strawberries-hulled 1/2 cup dry white wine or apple juice 1/2 cup sugar 2 tbs. lemon juice 1 tsp. grated lemon peel In a blender, combine all ingredients. Cover and process until smooth. Pour into two bowls; cover and refrigerate until thoroughly chilled, about 1-2 hrs. Kay's Cream Cheese Frosting Kay Holt 8 oz. cream cheese 3/4 stick butter 2 tbs. milk 1 tsp. vanilla Mix together. Add powder sugar to the consistency you want.

33: Sweets | 29 | Holiday Fruit Soup Grandma Nyby 1 cup sugar 1 cup prunes 1/2 cup raisins 1/2 cup sago 2 cinnamon sticks 1/2 tsp. salt 1/2 orange 1/2 lemon 3 apples 3 peaches Let 8 cups water come to boil. Add sugar and salt. Gradually add sago. Add prunes and raisins. Cut orange and lemon in small slices. Pare apples and peaches, then dice. Add cut up fruit and cinnamon sticks to water mixture and simmer slowly for 1 hr. May be served hot or cold.

34: Sweets | For the filling: 8 oz. cream cheese, softened 1 cup powder sugar For the muffins: 3 cups all-purpose flour 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. cloves 1 tsp. salt 1 tsp. baking soda 4 large eggs 2 cups sugar 1 can pumpkin 1 cup vegetable oil 1 tbs. plus 1 tsp. pumpkin pie spice For topping: 1/2 cup sugar 5 tbs. flour 1 1/2 tsp. cinnamon 1/4 cup finely chopped pecans 4 tbs. cold unsalted butter, cut into pieces | 30 | Pumpkin Cream Cheese Muffins Annette Stone

35: To prepare the filling, combine cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. To make muffins, preheat oven to 350 degrees. Line muffin pans with paper liners. In a medium bowl, combine flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of electric mixer combine eggs, sugar, pumpkin puree and oil. Mix on medium-slow speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated. To make topping, combine sugar, flour, cinnamon, and nuts in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator to chill until ready to use. To assemble muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner. Put a healthy tbs. of cream cheese into muffin well. Divide the remaining batter among muffins, cover cream cheese completely. Sprinkle each muffin with topping. Bake 20-25 min. Transfer to wire rack. | Sweets | 31

36: Cheesy "Party" Potatoes Michelle Stone 1/4 cup melted butter 1 lb. frozen shredded hash browns 2 cups shredded cheddar cheese 1/2 cup chopped onion 1 can cream of chicken 1 cup sour cream Mix everything together in large bowl, reserve 1 cup of cheese. Place in greased 9x13 pan. Top with reserved cheese. Bake at 350 for 1 hr. and 15 min. | Dinner | 32

37: Dinner | Easy Cheesy Broccoli & Cauliflower Annette Stone | 1 bag frozen mixed broccoli and cauliflower (or one bag each) 1 8 oz. Cheese Whiz 1 can cream of chicken 1 can cream of celery 2 small cans of French's Dried Onions Mix all ingredients except the dried onions. Place in a 9x13 baking dish. Sprinkle dried onions on top. Bake at 350 for 40-60 minutes. | 33

38: Dinner | Swiss Steak Michelle Stone 1 lb. boneless beef round steak 2 tbs. flour 1/4 tsp. salt 1/4 tsp. pepper 1 tbs. oil 1- 14.5 oz. dice tomatoes 1 small onion-sliced into rings 1/2 cup celery-sliced 1/2 cup carrots-sliced Cut meat into 4 servings. Combine flour, salt & pepper; beat into meat with mallet. Brown meat in large skillet on both sides with oil. Drain off fat. Add undrained tomatoes, onion, celery and carrots. Bring to boil; reduce heat. Simmer, covered about 1 1/4 hrs. or until meat is tender. Skim off any fat and serve with mashed potatoes. | 34

39: Dinner | 4 boneless chicken breast 1 jalapeño pepper, chopped 2 tbs. olive oil 1 clove garlic, minced 1 (4 oz.) can diced green chile peppers (drained) 1 (8 oz.) cream cheese 2 cups shredded Monterey Jack Cheese, divided 1/2 cup water 8 (10 inch) flour tortillas 1 cup heavy cream Place chicken breast into a pan and fill with enough water to cover. Bring to a boil, and cook until chicken is cooked through. Remove from water, and set aside to cool. Preheat oven to 375 degrees. Chop chicken into bite size chunks and set aside. Heat oil in a large skillet over med. heat. Add green chilies, jalapeño and garlic. Cook and stir for a few minutes, until fragrant. Stir in cream cheese and half of the Monterey Jack. As the cheese begins to melt, gradually stir in water. Stir chicken into the skillet. Remove from heat. Spoon chicken mixture into tortillas, and roll up. Place the rolls seam side down in a a 9x13 baking dish. Sprinkle remaining Monterey Jack over the top, then pour cream over all. Bake for 30 minutes or enchiladas are golden brown on top. | Chicken Enchiladas Michelle Stone | 35

40: 1 lb. ground beef (she used fresh beef and ground herself) 1/4 lb. salt pork (she ground this too) 1 onion 4 eggs, beaten 2 cups milk 1 slice dry bread salt & pepper-to taste Mix meat, salt and onion together. Soften bread in milk and add to meat mixture. Shape into small balls and set aside. Beat 1 egg and mix with 1 cup finely crushed cracker crumbs. Coat meatballs well with cracker mixture. Fry slowly in hot butter, turning for even browning. | Frikadeller (Danish Meatball) Grandma Nyby | Dinner | 36

41: 2 lbs. ground beef 2 tbs. worchestire 1 large onion, chopped 1/4 tsp. chili powder 1 can chicken gumbo 1/2 tsp. mustard 3/4 cup ketchup 1 tbs. brown sugar 1/3 pkg. Sloppy Joe mix 1 tsp. vinegar Brown beef and onion. Add remaining ingredients and cook until onions are tender and beef is cooked completely. | Maid Rites Twig | 37

42: Peal's Potato Pancakes Judy Terwilliger 3-4 cups shredded potatoes 1/4 cup fresh chives 1 garlic clove, crushed 2 eggs 1 small onion, chopped Mix all ingredients together in large bowl. Form potato mixture into pancakes. In a large fry pan, fry pancakes till brown and crispy, 7-8 minutes for each pancake. | Dinner | 38

43: Taco Soup Judy Terwilliger 1 lbs lean ground beef 1 medium onion, chopped 15 oz can of whole corn (drained) 10 oz can Rotel (undrained) 15 oz can Mrs. Grimes chili beans 1 envelope taco seasoning 10 oz can tomato soup 2 cups water 1 can green chili's 15 oz can diced tomatoes with basil, oregano, and garlic. 1 small can of sliced black olives Brown hamburger in large pot. Drain and return to pot. Add the rest of the ingredients. Simmer on low for at least one hour. To serve: Sprinkle with cheese and tortilla chips. Top with sour cream (optional) | Dinner | 39

44: Grilled Pizza Judy Terwilliger Dough: 1 (.25 ounce) package active dry yeast 1 cup warm water (110 degrees F/45 degrees C) 2 cups bread flour 2 tablespoons olive oil 1 teaspoon salt 2 teaspoons white sugar In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat grill to 500. Turn dough out onto a well-floured surface. Form dough into a round circle and roll out onto a pizza stone. Cover with your favorite sauce and toppings and grill at 500 for 8-10 minutes. You must light all the burners on your grill to get even cooking. I start the burners on high and turn down to medium high-medium. This will be extremely hot when done so make sure you have heavy duty pot holders to remove from grill. | Dinner | 40

45: Dinner | Crockpot Jambalaya Judy Terwilliger 1 large red or green pepper, chopped 1 large onion, chopped 1 cup celery, chopped 1 garlic clove, crushed 2 TBSP fresh parsley, chopped 2 tsp fresh thyme, chopped 2 tsp oregano 1/8 tsp cayenne pepper tsp salt 2 cups beef broth 4 oz. andouille sausage 8 oz. chicken breast, cooked and chunked lb. medium sized shrimp, cooked 1 cup rice, cooked In slow cooker, combine all ingredients EXCEPT shrimp and rice. Cover and cook on low for 6-8 hours. Turn slow cooker on high; add shrimp and rice. Cover and cook and additional 20-30 minutes. Serve with your favorite hot sauce. | 41

46: Dinner | Breakfast Pie Judy Terwilliger 2 cups hash browns, thawed 1/4 cup butter, melted 1/2 cup ham 1/2 cup sausage 1/4 cup onion, chopped 1/4 cup celery, chopped 1/4 cup green pepper, chopped 1/4 cup mushrooms 1 cup shredded cheddar cheese 5-6 eggs, beaten (I use egg beaters) Grease 9" pie plate. Place hash browns in bottom and up sides of pie plate. Pour butter over top of hash browns. Bake at 400 degrees for 20 minutes or until edges of hash browns look brown and crispy. In a small bowl, mix ham, sausage, cup up veggies and cheese. Pour over hash browns. Pour eggs over filling mixture. Reduce oven heat to 350 degrees and cook an additional 30-40 minutes until knife inserted in the center comes out clean. Let sit for 10 minutes before cutting. | 42

47: Dinner | Cranberry Meatballs Judy Terwilliger 2 eggs, beaten 1 cup dry bread crumbs 1/3 cup parsley 1/3 cup ketchup 2 tbs. finely chopped onion 2 tbs. soy sauce 2 garlic cloves 1/2 tsp. salt 1/4 tsp. pepper 2 lbs. 93% lean ground beef Sauce: 16 oz. can whole berry cranberry sauce 12 oz. bottle chili sauce 1 tbs. brown sugar 1 tbs. mustard 1 tbs. lemon juice 2 garlic cloves, minced In a large bowl, combine the first nine ingredients. Add beef and mix well. Shape into 1 inch balls. Place on a baking sheet. Bake at 450 degrees for 8-10 minutes. While meatballs are cooking, combine sauce ingredients in a sauce pan. Heat through and simmer 10 min. Set aside. Transfer meatballs to a crockpot. Pour sauce over meatballs. Cook on low heat for 1 hour. Serve warm. | 43

48: 1-12 oz. pkg. spaghetti 1 1/2 obs. ground beef 1 med. green pepper-chopped 1 med. onion-chopped 1-8 oz. can tomato sauce 1 tbs. brown sugar 1 tsp. salt 1 tsp. chili powder 1/2 tsp. pepper 1/4 tsp. garlic powder 1/4 tsp. cayenne pepper 1/4 cup shredded cheddar 1-14 1/2 oz. can diced tomatoes, including juice Cook spaghetti according to package instructions. In large skillet, cook beef, green pepper and onion until meat is done. Drain. Stir in tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper, garlic powder and cayenne pepper. Drain spaghetti and stir into meat mixture. Transfer to greased 9x13 baking pan. Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with cheese. Bake 5 minutes or until cheese is melted. Additional 1/4-1/2 cup cheese may be added to mixture before baking for cheesier dish | Dessert | Dinner | Confetti Spaghetti Amy Henerson | 44

49: 2-8 oz. tubes crescent rolls 1 1/2 lbs. ground beef 1-15 oz. can pizza sauce 1 cup shredded cheddar cheese 1 cup shredded mozzarella cheese optional toppings: green pepper, onion, pepperoni, etc. | Dinner | Unroll one tube rolls, place in lightly greased 9x13 pan. Press to seal perforations. Brown ground beef & drain. Sprinkle over dough. Top with sauce & other ingredients you want (don't over cover with cheese). Unroll remaining rolls & place over cheese. Seal perforations. Bake uncovered at 350 degrees for 30 minutes or until golden brown. Make sure bottom crust is cooked completely. | Pizza Crescent Bake Kathy Frideres | 45

50: 1 small head of cabbage-chopped 1 med. onion-chopped salt to taste 1/2 stick margarine-melted 1 can Cream of Chicken soup 1/2 cup mayonnaise Place cabbage in baking dish. Add onion and pour butter over top. Mix soup and mayonnaise, pour over vegetables and spread evenly. Bake at 350 degrees for 45 min. to 1 hour. | Dinner | Topping: 1 roll Ritz crackers-crushed 1 stick margarine-melted 1 cup shredded cheddar cheese Mix crackers and melted butter. Sprinkle over casserole. Sprinkle with cheese. Place back in oven until cheese is melted. | Cabbage Casserole Amy Henderson | 46

51: Dinner | 1/4 cup butter 1 (7 oz.) package Italian salad dressing mix 2 (10.75 oz.) cans golden mushroom soup 1 (8 oz.) cream cheese with chives & onions 1 cup dry white wine 6 boneless, skinless chicken breast Hot cooked angel hair pasta In a medium saucepan melt butter over medium heat. Add dressing mix, stirring to combine. Stir in soup, cream cheese and wine. Cook stirring constantly, until cream cheese is melted. Place chicken in 6-quart slow cooker. Pour butter mixture over chicken. Cook on low 4-6 hours. Serve over pasta. | 47 | Slow Cooker Italian Chicken Kathy Frideres

52: Ham Balls Kathy Frideres 1 1/2 lbs. ham loaf 3/4 cups crushed crackers 1/2 cup milk 2 eggs 1/2 cup orange juice 1 cup brown sugar 1/4 cup vinegar 2 tsp. mustard Mix ham loaf, crackers, milk and eggs; shape into balls. Put in glass, buttered pan. Boil orange juice, brown sugar, vinegar and mustard. Pour over ham balls and bake at 350 degrees, uncovered, for 1 hour. | Dinner | 48

53: Ham Balls Julie Anderson 3 lbs. ham loaf 2 eggs 1 cup milk 2 cups graham cracker crumbs 1 med. onion, chopped Combine to make meat mixture. Form into medium size balls. Place in a greased 9x13 pan. Sauce: 2 tbs. brown sugar 1/4 cup ketchup 1 tsp. mustard 1 tbs. vinegar Pour over ham balls. Cover pan with foil and bake 1 1/2 hrs. at 350 degrees. Makes about 25 med. meatballs. | Dinner | 49

54: Cranberry-Pineapple Salad Jody Johnson 1 can (20 oz.) Dole Crushed Pineapple, in juice 2 pkg. (3 oz. each) Raspberry Jello 1 can (16 oz.) Whole Berry Cranberry Sauce 2/3 cup chopped walnuts 1 apple, chopped Drain pineapple, reserve juice. Add enough water to measure 2-1/2 cups. Bring to a boil. Pour over Jello in large bowl. Stir 2 minutes until dissolved. Stir in pineapple, cranberry sauce, walnuts and apples. Refrigerate about 2-2 1/2 hrs. or until firm. Frozen Salad Julie Anderson 1 can Eagle Brand Milk, stir in 2 Tbs. lemon juice Fold in : 1 can crushed pineapple 1 can cherry pie filling 2 cups mini marshmallows 1/2 cup nuts 1 9 oz. Cool Whip 1 tsp. salt Freeze in 9x13 pan. Let sit 10 min. before serving. | Salad | 50

55: Creamy Cole Slaw Kathy Friederes 1- 16 oz. pkg. coleslaw mix 3/4 cup mayo 1/3 cup sour cream 1/4 cup sugar 3/4 tsp. season salt 1/2 tsp. ground mustard 1/4 tsp. celery salt Place slaw mix in large bowl. In a small bowl combine remaining ingredients; stir until well blended. Pour over slaw mix and toss to coat. Refrigerate. Looks dry at first, but gets very creamy. | Zero Salad Dressing Julie Anderson 1/2 cup tomato juice 2 tsp. lemon juice or vinegar 1 tbs. onion, finely chopped Combine ingredients in jar with tight lid. Shake before using. Chopped parsley, green pepper, horseradish, mustard, etc. may be added if desired. Great for diabetics. | Salad | 51

56: Ramen Cabbage Salad Amy Henderson 1 lb. Cole slaw mix 2 bundles green onions-cut up 2 cups sunflower seeds 1 cup shaved almonds 2 pkg. beef Ramen Noodles-broke up Mix all ingredients-save the flavored seasoning for dressing. Dressing: 1 cup vegetable oil 1/3 cup vinegar (distilled or white) 1/2 cup sugar 1/4 tsp. salt both packages of beef flavoring Mix all together until dissolved. Pour over salad & stir. | 52

57: Salads | Broccoli Salad Michelle Stone 10 slices bacon (I use real bacon bits) 1 head fresh broccoli, cut into bite size pieces 1/4 cup red onion, chopped 1/2 cup raisins 3 tbs. white wine vinegar 2 tbs. white sugar 1 cup mayonnaise 1 cup sunflower seeds Brown bacon, drain and crumble. In a medium bowl, combine broccoli, onion and raisins. In a small bowl, whisk vinegar, sugar and mayonnaise. Pour over broccoli mixture, toss until well mixed. Refrigerate for at least two hours. Before serving, toss salad with crumbled bacon and sunflower seeds. | 53

58: Potato Salad Julie Anderson 10 lbs. potatoes 1 dozen boiled eggs 4 stalks celery-dices 5 radishes-sliced 1 med. onion-chopped 1/4 cup brown sugar 1 tbs. sugar 1 1/2 qrts. mayo 1/2 cup milk 1 1/2 tsp. vanilla 1/2 tsp. mustard 1/3 cup green pepper-chopped salt & pepper to taste Boil potatoes, cut into chunks. Mix all together, keep refrigerated. Makes large amount. | Salads | 54

59: Macaroni Salad Julie Anderson 1 pint Hellman's Ma 3/4 cup vinegar 1 1/2 cups sugar 1 can Sweet Condensed Milk 4 boxes ring macaroni 2 green pepper-chopped small 3 carrots-grated small onion-chopped small Cook macaroni-drain well. Mix other ingredients and add to macaroni and stir. Keeps for 1 week in fridge. | 1 pint Sour Cream 1 lg. can crushed pineapple 1 small can mandarin oranges nuts marshmallows coconut maraschino cherries Mix altogether, put in refrigerate to set for at least an hour. | 24 Hour Salad Julie Anderson | 55

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  • By: Michelle S.
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About This Mixbook

  • Title: Terwilliger recipes
  • A Collection of Yummy Recipes
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  • Published: over 5 years ago