S: Bean/Hubler Family Recipes
BC: I hope these recipes bring back family memories and fun times and can be enjoyed as you create your own special memories in the coming years.
FC: Bean/Hubler Family Recipes
1: 1. First let's search for a recipe! Yeah that's right, we're in a box -is there a problem with that? | 2. Combine ingredients and cook to perfection. I just LOVE to cook! | 3. Feed the masses. Can you believe the way they snarfed that down?
2: Ashley | Armadillo Legs 12 Jalapenos 8 oz cream cheese 1 lb ground Italian sausage 1 pkg bacon Core and seed peppers. Fill with softened cream cheese. Cover bottom 2/3 of pepper with sausage. Wrap with slice of bacon and secure with toothpick. Grill | Chicken Noodle Soup 1 chicken 2 1/2 qt water salt & Pepper 4 carrots chopped 1 or 2 bunches chopped green onions 1/2 c parsley 2 stalks celery chopped 3 cups egg noodles Place chicken in large kettle and cover with water. Add salt and pepper to taste and cook covered over low heat until chicken is tender. Remove from heat. Cut chicken into bite-size pieces. Add onion, carrots, and celery to broth. Simmer for about 30 minutes. Add parsley and egg noodles. Cook until noodles are tender or about 10-12 minutes. Serves 6-8
3: Megan | Potato Soup 6 potatoes cut bite-size 1 T parsley 1 c chopped green onion 1/2 c carrots 1 stalk celery 4 c water 4 chicken bouillon cubes 1 1/2 t salt pepper 2 T butter 13 oz evaporated milk 6 slices bacon shredded cheddar Cook diced potatoes and carrots in water just to cover, until barely tender. Saute bacon until crisp. Drain on paper towel. Brown onions and celery lightly in bacon drippings; drain off fat. Add to potato mixture. Stir in salt and pepper and simmer 15 minutes. Add milk and heat. When serving, top bowls with crumbled bacon and cheese. Can thicken soup with 1 T flour. | Pork Chops 6 Iowa chops 1 egg 1 1/2 c stuffing crumbs 1 1/4 c milk 1 can mushroom soup 1/2 c margarine Beat egg and 1/4 c milk. Dip chops in egg and then in stuffing. Let sit 15 minutes. Melt shortening in frying pan and brown meat. Mix milk and soup. Pour over chops and simmer 1 hr. covered.
4: Sam | Caesar Dip 8 oz cream cheese 1 cup Parmesan cheese 1/2 c classic Caesar dressing 1 c chopped romaine lettuce 1/2 c croutons Blend cream cheese, Parmesan and dressing with mixer. Spread on bottom of 9 inch pie plate. Top with lettuce and croutons. Sprinkle with additional Parmesan cheese. Garnish with lemon wedges. serve with crackers. Makes 2 c. | Snickers Salad 1 (3 oz.) pkg instant vanilla pudding 1 c milk 8 oz Cool Whip 3 regular size Snicker bars 3 Granny Smith apples Mix pudding with milk: beat well. Fold in Cool Whip. Cut up the Snicker bars into small pieces. Cut up apples with or without skin: add.
5: P | Party Mix 1 Box each: Wheat Chex, Rice or Multi Chex, Cheerios, Wheat Thins, Cheez-Its, pretzels, Ritz, lg can mixed nuts Mix and heat: 22 T butter 7 T worcestershire 3 T season salt 1 T garlic pwd 1 T onion pwd 2 packets Chex flavoring May add some bacon drippings. Pour sauce over dry ingredients. Bake for 2 hours stirring every 15 minutes. Store sealed. | Play Dough Mix in bowl: 2 1/2 c flour 1/2 c salt 3 T baby oil On stove bring to boil: 2 c water 1 T alum food coloring Pour boiling water mixture into dry ingredients. Mix together, knead. Store in sealed container.
6: Homemade Pie Crust Mix in small pan: 2 eggs 2 T vinegar 14 T water (May need a little more water or vinegar) In separate pan: 6 c. flour - or a little less 2 c lard dash salt Gradually add liquid mixture to flour stirring all the time. Use hands - work up dough. Enough for 4 pies. | Caramel Rolls 3 1/2 c flour 1 pkg yeast 1 1/4 c milk 1/4 c sugar 1/4 c butter 1 tsp salt 1 egg Combine 1 1/2 c flour, and yeast. Heat milk, sugar, butter and salt just until warm. Add to dry mixture; add egg. Beat 3 minutes. Add remaining flour and stir by hand. Shape in ball and place in greased bowl. Cover; let rise in warm place until double. Roll on lightly floured surface to large rectangle. Brush with 1/2 c melted butter, 1/2 c sugar, and 2 tsp cinnamon. Roll as for jelly roll. Cut in 1" slices. In pan mix 1 c brown sugar, 1/2 c butter, 2 T light corn syrup and pecans. Heat slowly stirring often. Pour into 9x13 pan. Place rolls over mixture. Cover; let rise till double about 1 hour. Bake at 375 for about 20 minutes. Cool 2-3 min. and invert. Topping: 1 c butter, 1/2 c sugar, pecans cinnamon,1 c br sugar, 2 T light corn syrup | Grammie | Golden Potato Bake 1 pkg frozen hash browns 2 cans potato or celery soup 8 oz sour cream 1/4 c green pepper (opt) 1/2 cup diced onion 1/2 c margarine 2 c shredded cheddar or Velveeta or a combination Paprika, parsley, salt, chives, pepper Topping: crushed potato chips or French fried onions Thaw hash browns slightly. Combine soups and add to potatoes with seasonings. Mix through evenly and turn into buttered casserole. During last 15 minutes of baking time, add topping of your choice. Bake at 350 for 1 to 2 hours.
7: Beef Stroganoff 1 lb. round steak - cut in small squares. Cover with flour, brown in oil. Cook until tender, about 1 hr. Salt and pepper to taste. Then add the following to the meat: 2 tsp margarine 1 T steak sauce 1 c or more water 1 onion soup packet 1 beef bouillon cube 1 T or more catsup 1 can mushrooms Cook together - simmer about 1 hour. May add 1 pkg. dry stroganoff mix. Add 1 c sour cream 10 min. before done. SErve on rice. | Golden Seafood Chowder 1/2 c finely chopped onion 1/4 c butter 1 can chicken broth 2 chopped carrots 1 c cubed peeled potato 2 celery stalks chopped 1/4 c Clamato juice 1/4 t lemon-pepper 1/4 c flour 2 c milk 2 c shredded sharp cheddar 6 oz crab meat, drained and flaked 1 c cooked med shrimp, peeled and deveined In large saucepan saute onion in butter until tender. Stir in the broth, potato, celery, carrots, Clamato juice and lemon-pepper. Bring to a boil. Reduce heat: cover and simmer for 15-20 minutes or until vegetables are tender. In a small bowl, whisk flour and milk until smooth: add to soup. Bring to a boil: cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, crab and shrimp: cook and stir until cheese is melted. Serves 4
8: That's Italian! | Skillet Shrimp Scampi 3/4 lb pasta 1/2 lb green beans, trimmed and halved 3 T vegetable oil 1 lg red pepper cut into thin strips 1 small onion sliced thin 4 cloves garlic sliced thin 1 1/2 lbs shrimp 2/3 c white cooking wine 1/2 tsp salt 1/4 tsp pepper 1/2 tsp red-pepper flakes 1 1/2 c chicken broth 2 T cornstarch 1/2 c fresh parsley 1/4 c shredded Parmesan Cook pasta in large pot of lightly salted boiling water until al dente, firm but tender, about 12 minutes. Add green beans to water for last 6 minutes of cooking. Beans should be tender but not limp. Meanwhile, heat oil in large skillet over medium heat. Add red pepper, onion and garlic. Saute for 5 minutes. Stir in shrimp. Saute 2 minutes. Add wine, salt, black pepper and red pepper flakes. Cook until shrimp are opaque about 1 or 2 more minutes. Do not overcook. Whisk together chicken broth and cornstarch in small bowl until smooth. Stir cornstarch mixture into skillet. Bring to boil and cook for 1 minute. Stir in parsley. Drain pasta and beans. Add shrimp mixture to pasta and toss. Sprinkle with Parmesan cheese. Serve immediately.
9: Spaghetti Sauce 1 lb. hamburger 1 T oil 1 clove garlic 1/4 tsp pepper 1 onion chopped 1/2 tsp Tabasco 1 tsp salt 1/2 tsp chili powder 1 can mushroom soup 1 small can tomato paste 1 small can tomato sauce 1 can mushrooms 3 T sugar Saute onion and garlic in oil. Add ground beef and brown. Add seasonings. cover and simmer 10 minutes. Add soup, tomato paste, tomato sauce and sugar. Simmer 1 hour or more.
11: Queso Dip 1 lb. Velveeta 3 3/4 oz sour cream 1/2 c diced tomato 3/4 c diced onion 1/8 c diced jalapenos 1/4 tsp garlic 4 T butter Saute onions and jalapenos in butter in a double boiler. When soft, add other ingredients until melted. Stir to combine. | Turkey/Chicken Enchiladas | Turkey/or Chicken Enchiladas 4 boneless breasts cooked/diced 2 cans cream of chicken soup 1 can diced green chilies 8 oz shredded Monterey Jack cheese 8 oz cheddar cheese 8 oz sour cream flour tortillas May top with black olives, green onions, cheese, salsa, cilantro. Mix sour cream, chilies, cheese, and soup. Divide in 1/2 and add chicken to one 1/2. Spread most of other 1/2 on bottom of greased pan. Fill tortillas with chicken mixture. Top with remaining soup and add selected toppings. Bake at 350 for 30-40 minutes.
12: Ramaki 2 lbs bacon 1 T Worcestershire 4 - 8 oz cans water chestnuts 1 c br sugar 2 - 14 oz bottles of ketchup Cut strips of bacon in half and wrap around the water chestnuts: secure with a toothpick. Place the chestnuts in a baking dish and pour the Worcestershire sauce, br sugar and ketchup over the chestnuts. Bake at 250 degrees for 1 hour. Remove the dish from the oven and let it set at room temperature for 5 hours. Then bake an additional 2 hours at 300 degrees. | Bourbon Franks 1 lb Smokies 1/4 c Bourbon 1 1/2 c Ketchup 1/2 c br sugar 1 T grated onion Mix together and simmer 1 hour. | Appetizers
13: Buffalo Chicken Dip 20 oz canned chicken 16 oz cream cheese 1 c ranch dressing 1 1/2 c shredded cheddar 3/4 c Franks Hot Sauce Mix and heat in crock pot. Serve with tortilla chips, crackers, or celery. | Antipasto Kabobs 9 oz refrigerated cheese tortellini 40 pimento stuffed olives 40 large pitted black olives 3/4 c Italian dressing 40 thin slices pepperoni 20 thin slices hard salami halved Cook, drain, and rinse tortellini. In resealable plastic bag, combine the tortellini, olives and dressing. Refrigerate at least 4 hours. Drain. Thread stuffed olive, folded pepperoni slice, tortellini, folded salami piece and black olive on toothpick or skewer.
14: Saucy - | Teriyaki Marinade 3/4 c vegetable oil 1/4 c soy sauce 1/4 c honey 2 T Vinegar 2 T minced green onions 1 tsp ginger 1 clove garlic chopped Soak meat at least 4 hours. This is good with chicken or beef. | Crab Wontons 8 oz cream cheese 1/8 t garlic pwd 3/4 t worcestershire 1 egg 4 oz flaked Louis Kemp Crab Delight wonton skins Combine all ingredients except egg and wontons. Place 1 tsp of filling on wonton skin. Moisten edges with beaten egg and fold in half. Press gently to seal. Deep fry in oil until golden.
15: Savory Cannelloni Sauce: 1/4 c butter 1 clove garlic crushed 1/4 c flour 1 1/2 t chicken bouillon 1/8 tsp pepper 2 c 1half and half 1/4 c Parmesan cheese 1/4 c Romano cheese Cannelloni: Cannelloni shells 2 T butter 10 oz frozen chopped spinach thawed and drained 1 c finely chopped cooked chicken 3 T sliced green onions 1 c finely chopped cooked ham 1/4 c grated Parmesan cheese 1/4 c Romano cheese 2 eggs beaten 3/4 t Italian seasoning 1/4 t pepper Sauce: Saute garlic in butter 3 minutes. Stir in flour and seasonings. Remove from heat. Gradually stir in cream. Bring to boiling over med heat, stirring constantly. Boil and stir 1 min. Reduce heat to low. Stir in cheeses. Cannelloni: Parboil shells according to package directions; rinse and drain. Saute onion in butter until ender. Remove from heat; stir in remaining ingredients. Preheat oven to 350. Fill shells. Place in buttered 2 quart baking dish. Spoon sauce over filled cannelloni. Bake 20 minutes. Then broil several inches from source of heat about 5 minutes or until sauce becomes golden and bubbles. Serve immediately. Makes 4 servings. | BBQ Sauce For Ribs chopped onion 8 T sugar 1/4 tsp pepper 1/2 c ketchup 3 T vinegar 1 T Worcestershire Coat pork ribs with flour and fry slightly in oil. Place in baking dish and add sauce. Cook covered for about 2 hours. | May 23 1981 | May 27 1955 | Main Dish
16: Meatloaf 1 1/2 - 2 lbs. hamburger 2 T dried onion 1 T Lawry's Seasoned Salt 2 eggs 8 oz can tomato sauce 1/4 lb crackers 1 c grated carrot 1 med grated potato 1/2 t oregano Preheat oven to 350. Mix ingredients and pat into greased casserole dish. Top with catsup. Bake for at least 2 hours. | Cabbage Rolls 1 large head cabbage 1/2 c butter 1 egg 1 c chopped onion 1 clove garlic 1 1/4 lb gr. beef 1/2 tsp poultry seasoning 1/2 lb fresh mushrooms chopped 1 c cooked rice 1/2 tsp pepper 2 tsp salt 2 T oil Sauce: 1 T br sugar 16 oz tomato sauce 1/4 c water 1 T lemon juice or vinegar Cover cabbage leaves with boiling water and let stand 5 min. Combine next 10 ingredients. Place equal amounts of meat mixture in center of each leaf; roll and secure with toothpick. Brown in hot skillet in oil. Combine sauce ingredients and pour over rolls. Simmer covered 1 hour. Baste occasionally.
17: BBQ Iowa Chops 4 thick Ia Chops Marinade: 3/4 c soy sauce 1 T ketchup 2 T olive oil pepper 1 med onion chopped 2 cloves chopped garlic Marinade chops in sauce for 6 hours. Brown over hot coals, 2-4 min. each side. Stand chops up on backbone. Grill covered for 12-14 min. Chops should not be pink. | Rich 'n' Cheesy Macaroni 2 1/2 c uncooked elbow macaroni 6 T butter 1/4 c flour 1 t salt 1 t sugar 2 c milk 8 oz Velveeta cubed 1 1/3 c cottage cheese 2/3 c sour cream 2 c shredded cheddar 1 1/2 c soft bread crumbs Cook macaroni according to directions. Drain. In saucepan, melt 4 T butter. Stir in flour, salt and sugar until smooth: gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add Velveeta, stirring until melted. Stir in cottage cheese and sour cream. Drain pasta; place in a greased 2 1/2 qt. baking dish. Spoon cheese sauce over pasta; toss to coat. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top. Bake, uncovered, at 350 for 30 minutes. Serves 6-8
18: Garage Sale Sugar Cookies :-) 1 c margarine 2 c sugar 2 eggs 1 c oil 5 c flour 2 t soda 2 t cream of tartar 2 t vanilla Cream sugar and margarine. Mix, adding 1 egg at a time. Add 1/2 dry ingredients. Add oil and last of dry ingredients. Roll into balls in sugar. Press down with a glass. Bake on ungreased cookie sheet for 8-10 minutes at 350. | Monster Bars 1 c br sugar 1 c sugar 12 oz peanut butter 1/2 c margarine 3 eggs 2 t vanilla 2 t baking soda 4 1/2 c quick oatmeal 6 oz choc chips 1/2 lb M&M's Cream together sugars, peanut butter, and margarine. Add eggs, vanilla, and baking soda. Mix well. Stir in oatmeal, choc chips, and M&M's. Grease large pan and spread bars. Bake at 350 until done. Frost Frosting: Pwd sugar a few tablespoons milk 1/2 c marg or butter 1 tsp vanilla Cocoa to taste | Apple Crisp 6 c apples 1 T water 1/2 c flour 1/3 c soft butter 1 T lemon juice 3/4 c br sugar 1/4 c quick oatmeal 1 tsp cinnamon Place apples in dish. Sprinkle with water and lemon juice. Combine brown sugar, flour, oats, soft butter, and cinnamon until mixture is crumbly and sprinkle over apples. Bake at 375 for 40-45 minutes.
19: Peanut Butter Bars 1/2 c butter 1/2 c sugar 1/2 c brown sugar 1/2 c creamy peanut butter 1 egg 1 tsp vanilla 1 c flour 1/2 c quick oatmeal 1 tsp baking soda 1/4 tsp salt 1 c semisweet chocolate chips In mixing bowl cream butter, sugars and peanut butter. Add egg and vanilla: mix well. Combine flour, oats, baking soda and stir into creamed mixture. Spread into a greased 13 x 9 baking pan. sprinkle with chocolate chips. Bake at 350 for 20-25 minutes or until lightly browned. Cool 10 minutes. Combine icing ingredients and drizzle over bars. Icing: 1/2 c powdered sugar, 2 T creamy peanut butter, 2 T milk | Banana Bread 1/2 c marg. 1 c sugar 2 eggs 4 ripe bananas 2 c flour 1 tsp soda 1 tsp vanilla 1/2 c walnuts Pinch salt Cream shortening and sugar and beat in eggs and bananas. Add flour salt, and soda. Add vanilla and nuts and mix. Bake in oiled 4 1/2 x 8 1/2 pan for 1 1/4 hours at 325. | Rice Krispy Dessert 6-7 c Rice Krispies 2 c coconut 1 1/2 c br sugar 1 c melted marg 1/2 c nuts (optional) Toast cereal in 350 oven for a few minutes turning occasionally. Put rest of ingredients (except marg) in bowl. Add Rice Krispies and pour melted butter over this and stir. Put 1/2 this in bottom of 9 x 13 pan. Slice 1/2 gal of ice cream on pan for next layer. Put rest of ingredients on for top layer. Freeze. | Desserts
20: Peaches and Cream 8 oz. can crescent rolls 1/2 c. sugar 8 oz. cream cheese softened 1 tsp almond extract 21 oz can peach pie filling TOPPING 1 c flour 6 T Margarine softened 1/2 c. Brown sugar 1 pkg. almonds Separate rolls and press into bottom of 9x12 pan. Blend cream cheese, sugar, and almond extract until smooth. Spread over rolls. Spoon pie filling over top. Mix flour, brown sugar, and margarine, Stir in almonds. Sprinkle top. Bake at 375 for 25 to 30 minutes. Refrigerate | Lucy & Zoie | Tucker & Lily
21: Thanksgiving Recipes | Mushroom Stuffing 3 c fresh mushrooms chopped 1/2 c chopped onion 8 oz herb stuffing mix 1 c soft bread crumbs 1/2 c margarine 8 oz water chestnuts chopped 1 1/2 c water 2 T chicken bouillon In large skillet cook mushrooms and onion in margarine over medium heat until tender. Stir in water and bouillon. Cook and stir until bouillon dissolves. In large bowl combine stuffing mix, crumbs, water chestnuts & mushroom mixture. Mis well - I add broth from turkey or more water to get correct consistency. Bake 30 minutes. | Sweet Potato Casserole 3 c cooked and mashed sweet potatoes 1 c sugar 1/2 c butter 1/3 c evaporated milk 2 eggs beaten 1 tsp. vanilla 1/3 c melted butter 1 c chopped pecans 1 c light brown sugar 1/2 c flour Mix sweet potatoes, white sugar, 1/2 c butter, milk, eggs, and vanilla. Spread into a greased 9 x 13 pan. Mix together 1/3 c melted butter, pecans, brown sugar, and flour. Spoon on top of potato mixture. Bake at 350 for 25-30 minutes. | Turkey Brine 2 qt vegetable stock 3/4 c kosher salt 1 T rosemary 1 T sage 1 T thyme 2 qt cold water Cook everything but water until salt dissolves. Cool. Add water. Put in plastic container and soak turkey a hour per pound.
22: Breakfast Casserole 9x13 buttered pan 8-10 crustless sliced bread (save crusts) butter top of bread-lay on bottom of pan. 2 cups grated cheese - layer over bread (1 c Velveeta & 1 c cheddar is good) 2-3 c ham, bacon, or sausage-layer it over top of cheese 4 eggs blended with 3 cups milk - pour over top Let soak over night in fridge. or 1 hour at room temperature. Crumble bread crust over top. Bake for 1 - 1 1/2 hours at 325 degrees. Done when knife comes out clean.
23: Oyster Stew 3 T butter 1 c finely chopped celery 3 T chopped gr onions 2 cups whole milk 2 cups 1/2 &1/2 16 oz oysters, undrained 1 tsp Worcestershire 1/2 tsp. salt 1/2 tsp pepper 1/8 tsp cayenne pepper Melt butter in large pan over medium heat. Add celery and gr onions; cook until onions are tender. Add milk and 1/2 & 1/2; stir well. When mixture is almost boiling, add oysters and their liquid. Add Worcestershire sauce, salt, pepper and cayenne pepper. Stir constantly until oysters curl at their edges. when oysters curl, the stew is done. Serve with oyster crackers. Serves 6.
24: Fruit Pizza 1 Tube sugar cookie dough 3 oz cream cheese 1 sm ctn. cool whip fruit Glaze: 1/2 c water 2 T lemon juice 1/2 c orange juice 2 T cornstarch 1/2 c sugar Roll out dough on greased pizza pan. Bake at 325 until golden brown. Cool. Blend cream cheese and whipped topping. Spread on cooled dough. Arrange fruit on top (strawberries, pineapple, bananas, peaches or other fruit). Combine water, orange juice, sugar, lemon juice, and cornstarch in a double boiler and heat until it starts to boil. Drizzle over pizza, especially fruit. Cool in refrigerator until ready to serve.
25: Birthdays!!!!! | Carrot Cake 1 1/2 c salad oil 2 c sugar 3 eggs 2 c shredded carrots 2 1/4 c flour 1 tsp salt 2 c coconut 2 tsp cinnamon 13 oz can crushed pineapple not drained 2 tsp soda 2 tsp vanilla Sift together the flour, soda, and spices. Add to the rest of the ingredients. Mix in large bowl. Bake at 350 for 50 minutes in 9 x 13 pan. Frost Cream Cheese Frosting 4 oz cream cheese 2 T milk 1/3 c butter 1 tsp vanilla Enough powdered sugar for good spreading consistency. Sprinkle top with chopped walnuts.