S: TRACY MORRISON'S RECIPE COLLECTION FROM FAMILY AND FRIENDS
FC: TRACY MORRISON'S | FAMILY AND FRIENDS
1: Over the years I have gotten so many good receipts. Some from Mom, and my sisters. My mother- in -law and sisters- in- laws. Now Kelly even has shared some. I make this for all of us to remember good time with family & friends. | Most but not all of these receipts are pretty easy to make. All of the flowers in this book are from trips that Frank and I have gone on and from my back yard.
2: ORANGE MANDERAN CAKE | 1- 18oz. yellow cake mix without the pudding 1-11oz. can of Mandarin oranges, undrained. 4 eggs | 1-1/2 C. vegetable oil 1-15oz. crushed pineapple, undrained, unsweetened. 1-9oz. whipped topping (cool whip) one 3 & 1/4 box vanilla instant pudding mix. 1-T. Lemon juice | Pour batter into three floured | INSTRUCTIONS | Combine cake mix, oranges | , eggs and oil. | Beat 2mins. on low speed. | and sprayed 9 in. pans. | Bake @350 for | 20 mins. | Let cool to touch. | Combine last 4 ingredients . | Beat for | 2 mins. on med. | Frost between the three layers. | Chill for 2hrs. | bill's birthday cake | * | *
3: DATE NUT BARS | 1 8oz. package of chopped dates. 1 C. sugar 1 1/2 C. of water 2 C. flour 2 C. quick oats | 1 C. brown sugar packed | 1 t. baking soda 1/8 t. salt 1 C. melted butter 1 t. vanilla powder sugar as needed | Mix dates with water and | sugar in sauce pan. | Bring to a boil | Reduce heat and simmer | for 10 min. until thick. | Remove | and let cool. | Add flour and next 4 | ingredients in a large | bowl. Stir well and add | melted butter and vanilla. | Press half | in 9x13 in. pan. | Pour date mixture on top. | Spread rest of oats | on top. Bake 350 for 30 . | Cut into squares. | Dust with sugar. | (this one is from | my sister Sharon)
4: POP-UP ROLLS | 1-1/2 C. SELF-RISING FLOUR | 3/4 C. MILK | 1-1/2 T. MAYONNAISE | 3 TABLESPOONS SUGAR | IN A BOWL, STIR | TOGETHER ALL | INGREDIENTS UNTIL | THOROUGHLY | COMBINED. FILL | GREASED MUFFIN | CUPS HALF FULL. | BAKE AT 375 FOR | 18-20 MIN. | MIGHT HAVE TO ADD | A FEW MORE MINS. | YIELD 9 ROLLS
10: NANA'S CORNBREAD STUFFING | Mom always makes this stuffing for Christmas and Thanksgiving | 4 slices of stale bread , crumbled 4 T. Poultry Seasoning l T. Sage 3 eggs 2 C. diced celery 2 C. diced onion Chicken broth | Mix first 4 ingredients together. Saute onion and celery until soft. Add to the cornbread mixture. Beat the eggs and add to cornbread. Add chicken broth until really moist. Keep adding until the it is all absorbed into the mixture. Bake @350 for 1hr. or until set.
11: MEXICAN BEEF CASSEROLE | This is a easy crowd pleaser. You can also use flour tortillas | 1.5 lbs. of ground beef l med. onion chopped l - 4oz. can chopped green chilies l can of cream of chicken soup l can of cream of mushroom soup l 10oz. can of enchilada sauce ( hot, med. or mild) salt and pepper to taste 12 corn tortillas 8oz. cheddar cheese | Brown meat and onion in small amount of oil. Add soups, chillies, enchilada sauce. Mix well. Taste for salt and pepper. Spray 9x13 ins. pan. Place a layer of tortillas first then meat mixture. This is done twice, End with cheese spread on top. Bake at 350 for 30min. or until cheese is melts.
12: SIX WEEK MUFFINS | 1 15oz. box of Raisin Bran cereal 3 C. sugar 1 qt. buttermilk 4 eggs 4 t. baking soda 5 C. flour 1 C. oil | MIX ALL DRY | INGREDIENTS | TOGETHER, ADD | WET INGREDIENTS | AND MIX WELL. | BAKE @350 FOR 20 MIN. | keeps up to 6 wks. in frig.
13: BEEF NOODLE CASSEROLE | 1 lb. ground beef 1 lg. onion chopped 1 lg bell pepper chopped 1 t. garlic salt | 1 can mushroom soup | 1 t. chili powder | 1 can of whole corn | 1 or 1 cans of tomato sauce | brown ground beef, add onions and bell pepper. Add rest of ingredients and simmer for 10 to 15 min. Serve over hot egg noodles
14: KELLY'S LITE CORN SALAD | one bag of green salad | one bag of frozen fajita meat. Chicken or beef | Salsa | one can of corn | one can of black beans | corn chips | DRAIN BOTH THE CORN AND BLACK BEANS, CHILL FOR AT LEAST 30 MINS. COOK THE MEAT AND PLACE THE SALAD ON PLATE. ADD THE CORN AND BEANS ON TOP. PLACE THE MEAT ON NEXT. AND TOP WITH SALSA AND CHUSHED CORN CHIPS
15: 5 CUP FRUIT SALAD | FIVE CUP FRUIT SALAD | ONE CUP SLICED ORANGES | ONE CUP DICED PINEAPPLE | ONE CUP SHREDDED COCONUT | ONE CUP SMALL MARSHMELLOWS | ONE CUP OF SOUR CREAM | MIX ALL TOGETHER. CHILL BEFORE SERVING. THIS IS ONE THAT GRANDMA GAVE TO ME.
16: POPPY SEED CAKE | spray a bundt and sprinkle with sugar. Mix everything together and bake 1 hr. @350 | one yellow cake mix | 1/2 C. sugar 3/4 C oil 4 eggs 1/4 C poppy seed (sm. bottle)
17: GORILLA BREAD | 1/2 C. sugar 3 t. cinnamon 1/2 C. butter 1 C. packed brown sugar | 1 8oz. cream cheese 2 (12oz.) cans biscuits (10 Ct.) 1 1/2 C. chopped nuts | Spray a bundt pan with | with nostick spray. | Mix the sugar | and cinnamon. In a | saucepan, melt the | butter and | brown sugar over low | heat, stirring well; | set aside. Cut | cream cheese into 20 | equal cubes. | Press the biscuits out | with fingers and | sprinkle each with 1/2 | t. of cinnamon | sugar. Place a cube of | cream cheese in the | center of | each biscuit. Wrap & | seal cream cheese. | Sprinkle 1/2 of | nuts into pan. Place | half of biscuit in pan. | Sprinkle with | cinnamon sugar, pour | 1/2 of butter on top, | repeat. Bake | @350 for 30mins. Cool | and invert onto plate.
18: SALMON PATTIES | 1 15oz. can of salmon, undrained. 1/3 C. fine chopped onion 1 egg 1/2 C. flour 1 1/2 t. baking powder cooking oil | Drain salmon, reserving 2T. of juice. Flake fish and add the onion and egg. Stir in the flour. Add baking powder to the reserved salmon juice. Add to fish mixture and stir well. Shape in paddies and fry until golden brown.
20: LINGULINE PASTA | 16 oz. linguine pasta | 8oz. bottle Viva Italian dressing | 2 large tomatoes chopped | 1 large cucumber cubed | 4 T. McCormick Salad Supreme | COOK PASTA AND RINSE IN COOL WATER. ADD TOMATOES AND CUCUMBER. SPRINKEL SALAD SUPREME OVER LINGULINE AND VEGETABLES. TOSS WITH THE DRESSING. BETTER 24 HRS. AHEAD. | roses from Nana's and Bill's yard
22: 3 TO 4 lb. chicken white or dark. | 1/2 C. butter 1 1/2 C. chopped onion 2- 10oz. can of Rotel Tomatoes with green chilies or for a more mild taste use 28oz. can of chopped tomatoes. 2 lb. box of velvetta cheese 30 ct. of corn tortillas. 2 c. sour cream | CHICKEN ENCHILADAS
23: Simmer chicken in a large pot until done. Let cool and cut into pieces. Cook the chopped onion in the butter until soft. Drain the tomatoes and reserving the liquid. Add tomatoes to the onion mixture and cook until mixture cooks down. Cut up cheese and add to the mixture. Stir until cheese melts. Add the chicken and mix well. | Heat oil in small pan and cook tortillas until just soft and let drain on paper towels. Use a 9x13 in. pan . Spray pan and roll up into enchiladas. Spread cream cheese on top. Bake @350 until hot. This really makes alot so I only fix half of it and freeze the rest. So you might only need 15 tortillas.
25: FOUR BEAN CASSEROLE | 1 Can Lima beans 1 Can kidney beans 1 can pork & beans 1 can of corn drained 3/4 lb. diced bacon | 2 lg. onions chopped 1/3 C. vinegar 2/3 C. brown sugar 1 T. dry mustard | Cook bacon, and onion. (I | cook the bacon in a | separate | pan) | Add the vinegar , brown | sugar and mustard. | Let simmer for 20 mins. | Add all the beans. Stir | well. | Put in a large casserole | dish and cook @325 | for 2 hrs. | This has alot of juices, so | check the last 30 mins. to | make sure it does not dry | out.