S: Valerie & Gary's Family & Friends Recipe Book
BC: "I love you not only for what you are, but for what I am when I am with you."
FC: Valerie & Gary's Family & Friends Recipe Book
1: With Love | from MOM & DAD
2: BRIDE GROOM | & | Recipe for a Happy Marriage 4 cups of Love 2 cups of Loyalty Dash of Faith 3 cups of Kindness 4 cups of Understanding 1 cup of Friendship 5 spoonfuls of Hope 1 barrel of Laughter Pinch of Forgiveness (no substitutions) Dash of Thoughtfulness (not optional) Take love and loyalty and mix thoroughly with faith. Blend in kindness and understanding, add friendship and hope. Sprinkle abundantly with laughter. Garnish with forgiveness and thoughtfulness. Bake with sunshine. Serve daily with generous helpings.
3: TO LOVE & TO CHERISH | TO HAVE & TO HOLD
4: Recipe List | Desserts & Sweets Miniature Cheeses Cakes - 1, 2 Pecan Ball Cookies - 3 Pumpkin Cake - 4 Lequa Cookies - 5, 6 Puerto Rican Wet Cake - 7, 8 Ranger Cookies - 9, 10 Death by Chocolate - 11, 12 Bailey's Irish Cream Cake - 13 Buttery No-flour Brownies, (Diabetic Recipe) - 15, 16 Granny Smith Apple Pie - 17, 18 Cherry Nut Bars - 19
5: Desserts & Sweets Continued Banana Bread - 48 Baked Custard - 53 Amazing Fruit Dessert - 54 Hot Fudge Ice Cream Cake - 63 Lemon Pudding - 64 Raspberry Dream Cake - 69 Banana Cream Delight - 70 | Marinades London Broil or Steak Marinade - 44
6: Recipe List | Slow Cooker - Crockpot Slow Cooker Chile Verde Stew - 20 Sausy Maple Country-Style Pork Ribs - 36 Cherry Pork Chops Crockpot Recipe - 37 | Breakfast, Brunch or Lunch Featherbed Eggs - 59 Raised Waffles - 60
7: Appetizers, Sides & Dips Marinated Summer Tomatoes - 10 Tomatoes Caprice - 10 Rice Pilaf - 16 Rice, Rice, Rice - 18 Crab Dip - 46 Salsa - 57, 58 Scalloped Potatoes - 65 Tabouleh - 66 | Dog Biscuits Peanut Butter and Banana Dog Biscuits - 71
8: Recipe List | Salads Broccoli and Bacon Salad - 38 Tortellini Dill Salad - 40 Chinese Chicken Salad - 62 Mandarin Orange Salad - 62 Interesting Green Salad - 23 | Main Meals Cheese Souffle - 29 | Salad Dressings Orange Honey Dressing - 66
9: Main Meals Continued Meatloaf Pie - 30 Big Dutch Pancake - 31 Zucchini-Onion Frittata - 35 Vodka Sauce - 39 Hamburger Quiche - 42 Spinach Quiche - 43 Meatball Stroganoff - 45 Crock Pot Bake Beans & Patio Beans - 49, 50 London Broil or Flank Steak - 51 Roti - 52 Taco Stew - 55 Tamale Casserole - 61 Kalua Pork - 68
10: Recipe List | Main Meals Chicken Chicken Paprikos, (Hungarian Chicken) - 27 Chicken Piccata - 28 Ultimate Chicken Fingers - 41 Chicken Divan - 47 | Soups Portuguese Soup - 12 Potato Soup - 14 Cauliflower Soup - 33, 34 Enchilada Soup - 56 Cream of Winter Vegetable Soup - 67
11: Main Meals Fish & Shrimp Pineapple Crusted Salmon - 21, 22 Flounder or Sole Fillets My Way - 24 Newport Sole Fillets - 25 Cheesy Tuna-Noodle Casserole- 26 Garlicky Shrimp - 32 | Headache Remedies Warm Bath - 72 Cold Compress - 72 | Drinks Herbal Immune Cocktail - 72
12: Miniature Cheese Cakes Ingredients: 1/2 cup sugar 2 eggs 1 large, (8oz) cream cheese Directions: Mix together. In a cupcake tin place cupcake paper. Then place a Vanilla wafer in the bottom of the paper. Fill 2/3 with cream cheese mixture. Bake at 350 degrees for 20 minutes. Top with cherry or blueberry pie filling. Makes 12 - 18 | Mom Caroline | 1
13: This is so quick and easy and very festive for the holidays. You can really use any topping that you like.. Your dad prefers them plain with no topping at all My mom, Grandma Ruppert, gave me this recipe. | 2
14: Pecan Crescent Cookies Better Known as Pecan Balls Ingredients: 1/2 LB Salted Butter 2 Tsp's Vanilla 1 TBs Water 1/2 Tsp salt 2 Cups All Purpose Flour 2 Cups Chopped Pecans 5 TBs Sugar Cream butter, add sugar, vanilla and water. Sift flour and salt and add to mixture. Add pecans. Roll into bite size balls. Bake slow (325 degrees) for about 20 minutes. While still warm, roll balls in powdered sugar | 3 | Pecan Balls have been one of those traditional family recipes handed down from my Grandma Rose Ruppert. It's one of those special treats that remind me of the holidays and brings an air of excitement.. I have been making these cookies for many years. and have enjoyed including them as part of the familty holiday tradition. | Mom Caroline
15: Pumpkin Cake | Tami | SisterTami is married to Gary's brother Jim. She is a great cook! | 1 1/2 cups sugar 2 tsp cinnamon 1/2 brown sugar 2 tsp baking soda 1/2 tsp salt 1/4 tsp nutmeg 1/4 tsp ginger 1 cup oil 1/2 tsp vanilla 4 eggs 2 cups flour 1 diced apple 1 (16oz) can of pumpkin | Preheat oven to 350 degrees F. Grease & flour a 9" x 13" pan. Mix the oil, eggs and vanilla. Add the seasonings, then add the flour 1/2 cup at a time, beating after each addition. Mix in pumpkin and apples. Check cake after 40 minutes for doneness. You may need to bake longer. Frost with cream cheese frosting. | 4
16: Well for years the Ruppert family called these cookies Lequa Cookies. I'm not sure about the spelling but suspect that it is way off since, I can not find them on-line. I wanted to find out the history and origin of these cookies...to no avail. The only thing I know about the history is that my Grandma Ruppert aquired the recipe from her neighbor Helen Kost, in Garfield New Jersey, years before I was born. They have always been a part of our Holiday tradition, and you and Jenn liked helping me make them.They have no sugar in them so I didn't mind you guys eating them. The sweetness comes from the fruit filling. You can put any filling you like inside them. Helen Kost use to make a cheese filling....according to my Grandma Rose Ruppert. | Mom Caroline | 5 | Helen Kost's Small Rolled Cakes - We called them Lequa Cookies
17: Helen Kost's Recipe - Small Rolled Cakes Ingredients: 1/2 lB Cream Cheese 1/2 lB Salted Butter 2 Cups Flour 1 tsp Baking Powder Sift flour and baking powder. Then mix your butter and cream cheese, add to the flour mixture and mix as for a pie. Put into wax paper and place in refrigerator at least 2 hours or overnight if desired. Then roll into small cakes, (I roll the dough out, then use a glass around 3 1/4" - 3 1/2" in diameter to cut out circles). Use a teaspoon to spoon out the filling and place it in the middle of the dough circle. Bring 2 sides of the circle together and pinch them together firmly. Sometimes while baking the 2 sides pull apart so it may be neccessary to place the cake seam-side down on the baking sheet. Bake at 350 degrees for about 15 minutes or until done. NOTE: For the fillings I use "SOLO" Brand Apricot and Prune-Plum. You can use thick preserves for Strawberry or Raspberry. Cheese Filling: Cottage or Farmers Cheese Sugar and Egg | 6
18: Puerto Rican Wet Cake | A family favorite! | 7 | 2 Sticks of Butter Almond Extract (little Box) 3 Cups of Self Rising Flour 1 Cup Milk 2 Cups of Sugar 5 Eggs, (Seperate White) 2 Talespoons Vanilla Extract Mix butter on high for about 5 minutes Add sugar mix well Add egg yolks one at a time, mix well Add vanilla and almond extracts, mix well Add flour one cup at a time Add milk mix well In another bowl mix egg whites on high, mix until eggs are white and fluffy then add to cake mix and mix well. Bake 375 degrees for metal or glass pan - 350 degrees for dark or coated pans Gease pan with cooking spray. | 7
19: Mom Caroline | 8 | After cake is done and cooled off, with a toothpick make a lot of holes in the top of the cake In a pot add 2 cups of water, 1 cup of sugar, and 2 tablespoons of brandy - bring to a boil. Little by little pour over the cake. Let it cool off again. Frosting: 1 stick of butter 1 lB bag of confection sugar 4 teaspoons of milk Mix butter, sugar & milk well & frost the cake. 28" pan - 30-35 min / 29" pan - 23-28 min / bundt - 33-43 min 13"x9" pan - 28-33 min | This recipe was given to me by Suzanne Lopez who I worked with in Pennsylvania. She lived in Jersey City, New Jersey.
20: Uncle Casson & Cousin Derek Wilson | 9 | Ranger Cookies | Ranger Cookies From Casson & Derek Wilson (Aunt Lori's husband & youngest son) They made them for their Lion Den, Den1, Pack 157 which Cass was pack leader. Ingredients: 1/2 cup of butter or margarine 1/2 cup of granulated sugar 2 cup of packed brown sugar 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1 egg 1 teaspoon vanilla 1 3/4 cups flour 2 cups of rolled oats (oatmeal) 1 1/3 cup flaked coconut 1 cup raisins | Uncle Cass & Cousin Derek | Directions: Beat butter for 30 seconds, add granulated sugar, brown sugar, baking powder & baking soda. Beat until combined. Beat in egg & vanilla. Mix in flour, all rolled oats a little at a time, (dough is very heavy). Stir in coconut and raisins. Drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake at 375 degrees F for 8 minutes or until the edges are golden brown. Cool on a cookie sheet for 1 minute. Transfer to a wire rack. Let cool Makes about 3 dozen cookies
21: 10 | Mom Jacque | Marinated Summer Tomatoes | 6 - 8 Large vine tomatoes Slice about 1/2" think. If you have a variety of colors - great. Heirloom are great too. On a platter place the tomatoes, overlapping in a pattern--circle or rows or? I love to put a freash basil leaf in between each tomatoe slice so that it extends out. Sprinkle the tomatoes with a bit of olive oil, Balsamic vinegar, salt and pepper, freash chopped herbs, possibly chopped fresh green onion, salt & pepper. Cover with plastic wrap & let sit for at least 1/2 hour. This both looks & tastes delicious. There is nothing like fresh out of your garden tomatoes!! | Tomatoes Caprice | Tomatoes Soft Mozzarella Basil Leaves | Arrange tomatoes on a platter. Between tomatoes put a slice of mozzarella cheese & a leaf of fresh basil, Salt & pepper, sprinkle olive oil & balsamic vinegar (not much). Cover with plastic wrap to marinate 1 - 2 hours.
22: 11 | Aunt Sandi | Death By Chocolate Ingredients: 1 package chocolate cake mix with pudding in the mix 1 package small of instant chocolate pudding 3/4 cup sour cream 1/2 cup vegetable oil 1/2 cup water 1/2 cup chopped walnuts 1 cup chocolate chips (6 oz.) 1/4 cup mayonnaise 4 eggs 3 TB Amaretto Liqueur 1 teaspoon almond extract | Grease & flour pan or grease and dust with cocoa powder. Mix all ingredients except the chocolate chips until smooth and well blended. Then add the chocolate chips & mix lightly. Por into bundt pan. Bake 50 - 55 minutes at 350 degrees F. Remove from pan while still warm and dust with powdered sugar or leave plain and serve with a scoop or 2 of ice-cream. From Aunt Sandy (Caroline's sister) Given to her by Janet Fulton, our Uncle Roy Ruppert's girlfriend in 1990 at her wedding shower!
23: Portuguese Bean Soup | 12 | Sister Tami | "This recipe is from Tami Melton I can't get enough of it. It tastes even better the second or third day!", Mom Jacque. 2 LB smoked hamhock or shank or left over ham bone 3, 15oz cans chicken broth or water 2, 15oz cans kidney beans ( you can use actually any kind of beans--dry-that have been soaked & softened. 2, 8oz cans tomato sauce 1 clove garlic 1 tsp pepper 1 med. onion chopped 4 med. potatoes - cubed - 1 1/2 inches 4 med. cubed carrots 1, 10oz Portuguese sausage or Kilbasa cut into 1/2" slices browned ( I like the kinds without MSG or "mystery meats") 1 bay leaf 1 small head of cabbage -shredded | In a large pot, cover the hamhock with chicken broth, &/or water. Boil-- 1-2 hours. Skim off fat. Remove ham bone, pick off any ham shreds or pieces. Add other ingredients. Cook until vegetables are tender. Of-course you can adapt this many ways. You can change the name of the soup by the sausage you buy. It is delicious by any name. | 12
24: Bailey's Irish Cream Cake | 13 | Bailey's Irish Cream Cake From Grandma (Carmella) Ruppert (Caroline's mom) Ingredients: 1 package yellow cake mix (18 1/4oz.) (without pudding in the mix) 1 package instant chocolate pudding (4 oz.) 3/4 cup vegetable oil. 1/8 cup water 1/4 cup vodka 3/8 cup Bailey's Irish Cream Liqueur 4 eggs withdrawn. Glaze: **NOTE: This is a very special and delicious cake that I make it on St Patrick's Day! | Directions: Preheat oven to 350 degrees F. Grease & flour a 10 inch bundt pan. Combine cake mix, pudding mix, oil, water, vodka, Bailey's & eggs in a large bowl. Beat until smooth.Pour into prepared bundt pan. Bake for 40 - 50 minutes or until cake tester, (toothpick) comes out clean when inserted. Remove from pan & cool completely on wire rack. | Mix some additional Bailey's with powdered sugar until smooth and thick. Lightly drizzle glaze over top of cake.
25: 14 | Potato Soup | 8 slices bacon 2 medium potatoes 1/4 tsp nutmeg 1/4 C. chopped celery 1/2 C. chopped onion 2 med potatoes, peeled, cut into 1" cubes (about 3 cups) 2 1/2 cups water 1/4 tsp marjoram 1/4 tsp celery salt 1/4 tsp pepper 1 cup milk 1 TB worcestershire sauce 2 TB fresh, minced parsley | Chop the bacon. In asoup poy saute the bacon, celery & onion until slightly golden. Add the potatoes, water & seasonings. Bring to a boil over high heat, reduce heat & simmer, covered for 15 minutes--potatoes are fork tender. Slightly mash the potatoes-- there should still be some cubes. Add the milk, worcestershire, and parsley and bring just to a boil. Serve hot. Garnish with crisp, crumbled bacon, parsley sprig, ham cubes, green onions or whatever you'd like. | Mom Jacque
26: Aunt Sandi Jasionek's Diabetic Brownies Buttery No-Flour Brownies - Diabetic Recipe - Prep time: 20 min. Cook Time: 50 min. 12 oz unsweetened chocolate squares 1 cup unsalted butter 1 1/2 cups granulated Splenda 4 lg eggs 4 lg egg yolks 1 tbsp vanilla 6 tbsp cocoa powder | Preheat oven to 350F. Melt chocolate and butter over VERY low heat. Let cool for 10 minutes. Beat eggs until light and fluffy. Gradually beat in Splenda until fluffy. SLOWLY drizzle chocolate mixture into egg mixture, beating constantly. (Mixture will get VERY thick). Beat in sifted cocoa until smooth. Spread batter into a greased 12x16 jellyroll pan. Bake for 50 minutes, or until top is puffed and cracked and tester comes out with MOIST crumbs attached. Cool for 1 hour. Cut into 2-inch squares. | Aunt Sandi | 15
27: Grandma Melton | Rice Pilaf | "The first time I went to Howard's house for dinner, we had Rice Pilaf--I fell in love with it (also Howard). Howard is Gary's dad - his mother (Gary's Grandmother) Grandma Melton has a special love for Gary." - Mom Jacque. | 1/4 - 1/2 cups Vermicelli (really thin pasta--sometimes it comes in coils, sometimes pieces 2 cups rice 4 - 5 cups chicken broth 1/2 cup butter (I have used olive oil) | Melt butter in large skillet. Add vermicelli & brown. Quickly add the rice, & the broth. Stir & cover. Cook for a 1/2 hour. Check for salt & pepper. Add additions if wanted Mushrooms, celery, onions, peas, chicken, turkey, pork chops (diced). | 16
28: 6 Cups of thinly sliced Granny Smith Apples 2 tablespoons Lemon Juice 1/2 Cup white sugar 1 Tablespoon Butter 1/2 Cup brown sugar 2 tablespoons flour 1/8 teaspoon nutmeg 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 9 inch single crust pie - make your own pie crust or use Pillsbury boxed ready made pie crust in refrigerated section. | Mom | Caroline | Granny Smith Apple Pie | 17 | Preheat oven to 450 degrees F. Mix all ingredients together in a large bowl. Scoop ingredients into 9 inch pie shell. Place pie on lowest rack. Bake 10 minutes. Then reduce oven temperature to 350 degrees F for 30 - 35 minutes longer. NOTE: You may have to put a foil strip around pie edges to prevent from burning
29: Rice, Rice, Rice | Mom Jacque | I usually make up to double what I think I need, put it in a baggie or container, & refrigerate to use later. Rice: For most white rice you use double the amount of water or broth, as rice. 1 cup rice 2 cups liquid salt/pepper This will make 3 cups of rice Mix rice & liquid together & put in a sauce pan. Cook to boiling. Turn the heat down to low & continue cooking for 1/2 hr. DO NOT LIFT THE LID DURING COOKING TIME. Lemon Rice: 3 cups cooked rice 1/4 to 1/2 cup melted butter Chopped parsley Make rice according to directions. After the rice is cooked, mix the melted butter, 1/4 to 1/2 cup fresh lemon juice & parsley Cooked Rice Uses: Ham fried eggs, Cold rice salad, Put into burritos, Breakfast- Reheat add a little butter, season. A good change from oatmeal, Toss into a soup at the last minute- it could thicken it. It's great to just reheat & eat with meatballs, ribs, barbequed brisket, etc. Other rices: I follow the package directions- Most of the medlys are delicious. Brown rice takes longer to cook & possibly more liquid | 18
30: Cherry Nut Bars | Preparation Time 15 minutes Baking Time: 37 minutes Makes 36 Bars Ingredients: 2 cups all purpose flour 2 cups uncooked quick-cooking oats 1 1/2 cups sugar 1 1/4 cups salted butter melted 1/2 cup chopped pecans 1 teaspoon baking soda 1 (21 ounce) can Cherry Pie Filling 1 cup miniature marshmallows | Mom Caroline | Directions: 1.) Heat oven to 350 degrees F. Combine all ingredients except pie filling & marshmallows in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. 2.) Reserve 1 1/2 cups crumb mixture for topping Press remaining crumb mixture into ungreased 13 x 9 inch baking pan. Bake for 12 - 15 minutes or until lightly browned on edges. 3.) Gently spoon pie filling evenly over hot, partially baked crust ; sprinkle with marshmallows. Sprinkle with reserve crumb mixture. Continue baking for 25 to 35 minutes or until lightly browned. Cool completely. Cut into bars. | 19
31: 20 | Slow Cooker Chile Verde Stew | Mom Jacque | Ingredients: 3 T. olive oil 2 cloves garlic, minced 3 LB boneless pork, cubed 2 large potatoes, cooked & cubed 1 large bottle of salsa verde 1, 4oz can of chiles 1 (14.5)oz can of diced tomatoes 3 cans of green enchilada sauce Directions: Heat oil in large skillet or dutch oven. Add the onion & garlic; cook & stir until fragrant. Add the cubed pork in small portions & cook until browned on the outside. Transfer the pork, onion & garlic mixture to th ecrockpot. Stir in the cubed potatoes, salsa, peppers, tomatoes & enchilada sauce. Cook on high for 3 hours. Reduce the setting to low & cook for 4 to 5 more hours. If the chile seems too thin, mash the potatoes with the spoon on the sides of the crockpot. It should thicken. If it does not seem thick enough, add about 3 Tablespoons of cornstarch that has been mixed in cold water. Add a little while constantly stirring. Serve on rice, in tortillas with either rice or frijoles.
32: 21 | Barbequed Brisket | Mom Jacque | 4 - 5 LB Brisket 1 to 2oz liquid smoke 4 oz worcestershire sauce garlic salt celery salt onion salt Place brisket in large shallow Pyrex 9"x13" dish. Add the liquid smoke & worcestershire sauce. Rub with the "salts"---top & bottom. Refrigerate 1 hour to over night. Bake in a covered roaster at 325 degrees F for 3 hours. Add 1 cup of your favorite BBQ sauce & cook uncovered for 30 minutes. I have used the crockpot & I have also just covered the 9"x13" with a lid or foil and cook in the oven.
33: Pineapple Crusted Salmon Ingredients:: 1/2 cup finely chopped pineapple with its natural juice finely grated zest & juice of 1 medium lime 1/4 teaspoon crushed red pepper flakes 1 tablespoon light brown sugar pinch of salt 2 salmon fillets (6-8 oz. each) (about 1 - 1 1/2" thick at their thickest point) | Grandma Carmella Ruppert | Combine the pineapple, lime zest and lime juice, crushed red pepper, brown sugar & salt in a medium bowl, set aside for 20 minutes. preheat oven to 350 degrees F. Line a shallow roasting pan with aluminum foil & lightly speay with non-stick cooking oil. Place salmon skin side down into pan & lightly salt. Top each fillet with pineapple mixture.. Bake 10 minutes per inch of fillet thickness until fish is cooked through - If it's too moist and not crust-like, place in broiler for 1-2 minutes | 22
34: Interesting Green Salad | I looked in the refrigerator today to see what we could have with chili verde pork stew. I decided to use these ingredients--It was very tasty. 2 heads of Romaine Lettuce--chopped The center light colored celery stalks/chopped 1 4-5 inch head of broccoli--I chopped just the very tops of the heads, just the tiny dark green florets When we were about ready to eat, I sprinkled dried cranberries & toasted pumpkin seeds. Right before I served it, I tossed it with poppy seed dressing. It was really good. Alternatives would be sunflower seeds, nuts, dried cherries or blueberries. Any type of greens, or a mix could be used. This served 10, as side salads. Once the dressing is tossed in, it needs to be eaten, it won't save. Try adding pomegranate seeds, chicken or turkey, sliced sugar snap peas, even bacon | MomJacque | 23
35: As many fillets as you would like to serve, (generally 1-2 nice size fillets per person) 1 Teaspoon of butter per fillet Italian seasoned bread crumbs Parmasan Cheese Garlic powder Milk | Flounder or Sole Fillets My Way | Mom Caroline | 24 | Directions: Buy as many flounder or sole fillets as you need and rinse them in cold water, making sure to clean them of any remaining skin Place them in a baking / casserole dish in a single layer without overlapping them. Pour milk in baking dish, just enough to slightly cover the fillets. Sprinkle breadcrumbs over fillets to completely cover them. Place around 1 teaspoon of butter on the top of each fillet. Cover breadcrumbs with parmesan cheese. Bake uncovered 350 - 400 degrees F, until parmasan is slightly browned and milk has been reduced. Well, I created this dish because I really like fish but I don't like it fried. Milk kind-of takes away the fishy flavor. I enjoy buttery, parmasany..........slightly garlicy flavors. So quick, easy & yummy!
36: Mom Caroline's | Newport Sole Fillets | Preheat oven to 425 degrees F. Place 3 tablespoons butter in a jelly roll pan. Place pan on center rack of oven for 3 - 4 minutes or until butter melts. Beat egg in a bowl. In another bowl, combine romano cheese and flour. Mix thoroughly. Dip 1 fish fillet at a time in the beaten egg and transfer to cheese mixture. Coat on both sides. Add oil in jelly roll pan. Arrange coated fish fillets in jelly roll pan,turning once to coat with the butter-oil mixture. Sprinkle the fillets with chopped pecans, pressing lightly so nuts stick to fish. Bake on top rack for 10 minutes oruntil fish flakes easily when separated with fork. Garnish with lemon butter sauce and parsley if desired | 3 Tablespoon butter 3 Tablespoons vegetable oil 1 Egg 3/4 Cup grated Romano cheese 2 Tablespoons flour 6 sole fillets (4 oz each) 1/2 Cup chopped pecans Lemon butter sauce if desired | 25
37: 4 Cups (6 oz) egg noodles, uncooked 1 1/2 cups frozen peas & carrots 1 can (11 oz) condensed cheddar cheese soup 1 can (9 oz) water-packed tuna, drained and flaked 1/2 cup finely chopped onion 1 can (4 oz) mushroom pieces, drained 1/2 teaspoon prepared mustard 1/2 teaspoon salt 1/8 teaspoon ground black pepper 5 butter flavored crackers, crushed (1/4 cup) Preheat oven to 375 degrees F. Cook noodles according to package direcions. Place peas & carrots in colander; drain noodles over vegetables. Return noodles, peas & carrots to pot. Stir in soup, tuna onion, mushrooms, mustard, salt & pepper. Pour mixture into greased 1 1/2 quart baking dish. Sprinkle with crackers. Bake 40 minutes or until crackers are lightly browned and mixture is heated through. | Cheesy Tuna-Noodle Casserole from the Pampered Chef | Mom Caroline | 26
38: Grandma Ruppert | This recipe is from Grandma Carmella Ruppert given to her by her mother-in-law Rose Ruppert.. Ingredients: 2 onions 2 tablespoon lard (substitute margarine) 1 teaspoon red pepper (paprika) 3 lb chicken (bone-in, cut into pieces) 1/2 teaspoon salt 2 8oz glasses of water 1 cup sour cream 1 1/4 cups flour 3/4 lb (approximately) macaroni or favorite pasta | Chicken Paprikos Hungarian Chicken | Fry onions in lard then add paprika. Add chicken & salt, fry until chicken is slightly brown. Add one glass of water wait 5 minutes then add second glass of water. Cook on stove-top for about 2 hours on medium heat. Add the cream last. Cream Takee 1/4 cup of the sour cream, add 1 1/4 cups flour stir together until it is a dough-like consistency, then add a little water & the rest of the sour cream. Add this mixture to the chicken & bring to a boil. Serve with noodles or whatever pasta you like best. **Note: I add 2 chicken bouillon cubes and extra sour cream because pasta tends to absorb the sauce I also de-bone the chicken before adding it to the sour cream to make it easier to eat | 27
39: Chicken Piccata Ingredients: 1 lb. - chicken (3 boneless, skinless chicken breasts cut in half - I use chicken cutlets pounded thin) 1 egg - beaten with 1 tablespoon water 1/2 cup - Italian flavored bread crumbs 1/2 cup - grated Parmesan & Romano cheese 2 tablespoons - olive oil 1 1/2 cups - chicken broth 2 tablespoons - flour 1/4 cup - lemon juice 1/4 cup - chopped parsley capers (if desired) Directions: Coat chicken with egg then coat with bread crumbs and cheese combined. In large skillet, brown chicken on both sides with oil. Add chicken broth & simmer 15 minutes or until chicken is done. Blend flour & lemon juice. Stir into skillet & cook stirring until thickened & smooth, add parsley & capers. ** NOTE: Val, I made this one year for Christmas Eve dinner and your Dad really enjoyed it. I hope you and Gary do too. Love you, Grandma Ruppert **NOTE: Val, I made this dish one year for Christmas Eve dinner & your dad really enjoyed it. I hope you & Gary do too. Love you, Grandma Ruppert. | Grandma Ruppert | 28
40: Aunt Sandi | From Aunt Sandy (Caroline's sister) (Given to her by her mother-in law, Jacoba Jasionek in 1990.) Ingredients: 4 tablespoons margarine 4 tablespoons flour 1 cup milk 1 cup grated cheddar cheese 1 teaspoon salt 1 dash cayenne pepper 4 egg yolks, slightly beaten 5 egg whites, beaten until stiff Makes 4 servings. Directions: Melt margarine and stir in flour smoothly. Add milk and stir until thickened. Stir in the Cheese and cook, stirring constantly, until cheese is melted Add seasonings. Cool slightly. Beat in egg yolks. Fold in egg whites. Pour into greased 11/2 quart Souffle dish and bake in a 375 degree oven until Soufflé is puffed and brown: ( 30-35 minutes). Serve at once. | Cheese Souffle | 29
41: Meatloaf Pie This was Uncle Craig's, favorite dish in the whole world. It was given to me by his mother Jacoba Jasionek, in 1990. | Ingredients; 4 pieces bacon 1 egg, slightly beaten 2 tablespoons chopped fresh parsley 1 dash ground black pepper 1 cup mashed potatoes 1/4 cup shredded cheddar cheese 1 can condensed mushroom soup 1 pound ground beef 1/4 cup finely chopped onions 1/4 cup fine dry bread crumbs 1/4 teaspoon salt Directions: Mix thoroughly cup soup, ground beef, onion, egg, bread crumbs, Parsley and seasonings. Press firmly into a 9” pie pan. Bake at 350 degrees for 30 minutes, remove from oven and spoon off fat. “Frost” with mashed potatoes, top with remaining soup and cheese. Bake for another 10 minutes at 350 degrees. Garnish with cooked bacon slices. Makes 4 servings. | Aunt Sandi | 30
42: Big Dutch Pancake From Aunt Sandi Jasionek - given to her by Uncle Roy Ruppert's girlfriend Janet Fulton in 1990 | PAN SIZE BUTTER EGGS MILK & FLOUR SERVINGS 2-3 quart 1/4 cup 3 3/4 cup each 3 3 - 4 quart 1/3 cup 4 1 cup each 4 4 - 41/2 qt 1/2 cup 5 1 1/4 cup each 5 4 1/2 - 5 qt 1/2 cup 6 1 1/2 cup each 6 | 31 | Directions: Put butter in desired size pan & set into 425 degree oven & mix batter while butter melts. Put eggs in blender at highest speed for 1 minute & continue beating for another 30 seconds. While blender is still running, gradually add milk then slowly add flour. Remove pan from oven & pour batter into hot melted butter. Return pan to oven & bake until puffy & well browned, about 20 to 25 minutes. Remove from oven ,dust with nutmeg, slice and serve.
43: Garlicy Shrimp Ingredients: 2 tablespoons butter 1 tablespoon vegetable oil 1/4 cup chopped fresh parsley 1 tablespoon fresh lemon juice 4 cloves of garlic (minced) 1/4 teaspoon salt 1 pound large shrimp (24-30 count) peeled & deveined Directions: In a large skillet, heat the butter and oil over medium heat. Add the garlic, parsley, salt, and shrimp, and saute for 1 to 2 minutes. Drizzle with the lemon juice and continue cooking until the shrimp are pink. Serve immediately. | Aunt Sandi | 32
44: . | 33 | Cauliflower Soup Czech- in origin Ingredients: 1 large cauliflower cut up 2 1/2 pints (6 1/4 cups) water or chicken stock 3 tablespoons butter 1/3 cup flour generous pinch of nutmeg or mace (I use nutmeg) 2 egg yolks 1 1/4 cups whipping cream parsley to garnish Dumplings: 1 1/2 cups white breadcrumbs 1/2 tablespoon softened butter 1 egg beaten 2 teaspoons chopped parsley 1 splash of milk to bind dough salt & black ground pepper. | Pop-pop Ruppert
45: Cauliflower Soup Continued: Directions: Cook the cauliflower in the water or broth for 12 minutes or until just tender. Remove & reserve the cooking liquid & a few florets of the cauliflower. Make the sauce by melting the butter in a small pan. Add the flour and cook for 1-2 minutes before adding 2/3 cup of the reserved cauliflower cooking liquid & stirring well. Remove from heat. Puree the cooked cauliflower in a food processor or blender until smooth. Beat the nutmeg or mace & egg yolks into the cauliflower. Then pour mixture into crusty bread to serve with the pan of sauce. Add enough cauliflower liquid to make about 5 cups total & reheat the soup. Dumpling Directions: Make up the dumplings by mixing all the ingredients together. Roll the dough into firm small balls. Place them into the soup & gently poach them for 3-5 minutes before adding the whipping cream. Garnish with the parsley and the reserved florets of cauliflower. Serve with crusty bread. | 34
46: Aunt Sandi | Ingredients: 2 cups of egg substitute (8 eggs) 1/4 cup grated Parmesan cheese 1 tablespoon extra virgin olive oil 2 medium zucchini squashes, thinly sliced 1 medium yellow onion, thinly sliced 1/4 teaspoon salt 1/4 teaspoon ground black pepper | Directions: Preheat the oven to 350 degrees F. In a medium bowl, whisk together the eggs & Parmesan cheese and set aside. Coat the bottom & sides of a large, nonstick, oven-proof skillet with cooking spray and add the olive oil. Add the 1 teaspoon crushed garlic, zucchini, onions, garlic, salt, and pepper and saute over medium-high heat for several minutes, until tender. Spread the mixture evenly over the bottom of the skillet. Pour the egg mixture over the vegetables. Cook without stirring for 3 minutes, until the bottom of the frittata is just set. Place the frittata in the oven and bake uncovered for 12 to 15 minutes or until the eggs are set but not dry. Loosen the edges of the frittata & flip onto a plate. Cut the frittata into 4 wedges and serve hot. Makes 4 large servings. | ZUCCHINI-ONION FRITTATA | 35
47: 36 | Ingredients: 1 1/2 lbs. country-style ribs ( with or without bones) 1/3 cup maple syrup 1 tablespoon soy sauce 2 tablespoons onion, dried or fresh minced 1/4 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon allspice 1/2 teaspoon garlic powder 1 dash of black pepper Directions: Place pork ribs in crock pot. Combine remaining ingredients & pour over the pork. Cover & cook on low setting for 7 to 9 hours. **NOTE: I make 6 times the amount of sauce and I use 4 1/2 lbs. of pork. This amount fills my crockpot. Ribs come out so tender they fall off the bone and the sauce is so delicious we save any left over and use it on other leftovers to make them taste wonderful! | Sausy Maple Country-Style Ribs "Crockpot Pork Ribs" | Pop-Pop Ruppert
48: Pop-Pop Ruppert | Cherry Pork Chops | Cherry Pork Chops "crockpot recipe" Ingredients: 6 pork chops 3/4" thick 1-21oz. can cherry pie filling 2 teaspoons lemon juice 1/2 teaspoon instant chicken bouillon granules 1/8 teaspoon ground mace parsley | Directions: Brown pork chops in skillet & sprinkle with salt & pepper. In crockpot stir together 1/2 of the canned cherry filling, lemon juice & bouillon granules. Mix well. Place pork chops on top of mixture. Cover & cook on low heat for 4 to 5 hours. Warm the other 1/2 of the cherry filling and place in gray boat to serve with pork chops. Serves 6. Excellent tasting! Chops are so tender they fall apart. | 37
49: Broccoli & Bacon Salad | Aunt Lori Wilson | Ingredients: 3 large fresh bunches of broccoli flowerets 1 lb. crisply cooked bacon 1/2 cup chopped red onion 1 cup golden raisins Dressing: 1 cup mayonnaise 1/4 cup sugar 2 tablespoons white vinegar | Directions: Clean & dry broccoli. Mix dressing ingredients. Pour dressing over broccoli. Add crumbled bacon, raisins & red onion & toss to coat. Chill salad overnight. If it looks too dry (sometimes the broccoli absorbs a lot of the dressing) make 1/2 the amount of dressing and toss to coat before serving. | 38
50: Grandma Carmella Ruppert | Ingredients: 1 stick of butter (use only real butter) - let simmer 1 1/2 teaspoons crushed garlic - simmer 5 minutes (watch carefully-burns easily) 1/2 cup vodka - simmer 5 minutes 1 large can crushed tomatoes ( I like to use with basil) 1/2 teaspoon crushed red pepper ( I always use about 1/4 teaspoon, I think 1/2 is too hot!) a sprinkle of basil and black ground pepper simmer 10-13 minutes 1/2 pint heavy cream (8 oz.) - simmer 5 minutes covers 1 lb. of pasta. Enjoy! | 39 | Vodka Sauce
51: Mom Caroline | Ingredients: 1 lb (1 package of tri-color cheese tortellini) Dill Vinaigrette: 1/4 cup vegetable oil 2 tablespoons red wine vinegar 1 1/2 teaspoon white sugar 1/2 teaspoon dried dill weed 1/8 teaspoon salt 1/8 teaspoon onion powder 1/8 teaspoon garlic powder 1/8 teaspoon dry mustard 1/8 teaspoon ground black pepper | Tortellini Dill Salad | 40 | Directions: Cook tortellini per package directions. Mix all dill vinaigrette ingredients. Pour mixture over warm tortellini and gently toss. Best if refrigerated overnight. Tortellini will absorb dressing, so make extra in case you want to pour some over salad just prior to serving.
52: Mom Caroline | Ingredients: 3 boneless, skinless chickcen breast Halves, (about 1 lb) cut cross wise into 1/2 inch strips 2/3 cup original Bisquick mix 1/2 cup grated Parmesan cheese 1/2 teaspoon salt or garlic salt 1/2 teaspoon paprika 1 egg slightly beaten 3 tablespoons butter or margarine, melted | Ultimate Chicken Fingers | 41 | HEAT oven to 450 degrees F. Line cookie sheet with foil; spray with cooking spray. In 1 gallon plastic resealable food-storage bag, mix Bisquick mix, cheese, salt and paprika. DIP half the chickcen strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat to use up the remaining chicken. Drizzle butter over chicken. BAKE 12-14 minutes, turning halfway through bake time with pancake turner, until no longer pink in center. 4 servings
53: Ingredients: 1 unbaked 9 inch pastry shell - in frozen food section 1/2 - 1 lb ground beef or turkey - cooked 2 eggs 1/2 cup mayonnaise 1/2 cup milk 1/3 cup scallions or onions 1 tablespoon of cornstarch or 2 tablespoons flour 1 1/2 cup = 1/2 lb grated swiss cheese dash of pepper salt to taste Directions: Cook ground meat on top of stove. Then in large bowl mix ground meat with all other ingredients. Pour into uncooked pie shell and bake at 350 degrees for 35 - 40 minutes. | Oatmeal Chocolate Chip Cookies | Hamburger Quiche | Mom | Mom | Caroline | 42
54: Mom | Ingredients: 1, 9 inch pastry shell, located in frozen food section 2 tablespoons butter 1 package of chopped frozen spinach 2 tablespoons chopped onion 2 cups grated Swiss cheese 1/4 teaspoon nutmeg salt and pepper to taste 3 eggs 1 1/2 cups heavy cream | Spinach Quiche | Directions: Thaw spinach. Saute' onion in butter with spinach on LOW heat - cover. Add nutmeg, pepper and salt. Mix eggs and cream in different bowl. Then add to it the spinach mixture. Add cheese and spoon into pie shell. Bake 350 degrees F for 25 - 30 minutes | Caroline | 43
55: Ingredients: 1/2 cup sop sauce - Light 1/4 cup light salad oil 1/4 cup vinegar 1 teaspoon oregano 1/2 teaspoon basil 1/2 teaspoon garlic powder 1/2 teaspoon parsley 1/4 teaspoon pepper | 44 | Marinade for London Broil or Steak | Directions: Turn and poke meat frequently. Cover and refrigerate overnight. Can become salty if marinade for too long. | Mom Caroline
56: Directions: In large bowl, combine beef with 2 tablespoons onion soup mix and milk. Mix thoroughly:shape into 1 inch meatballs. In skillet over medium heat,melt butter and brown meatballs.Remove pan from heat. Stir in flour,remaining soup mix,water, and parsley. Cover, simmer for 10 minutes. Stir occassionally. Gradually stir in sour cream until thoroughly heated. Cook egg noodles according to pkg. directions , drain and spoon meatballs and sauce over the top. Enjoy!!! Love Aunt Lori | Meatball Stroganoff | Ingredients: 1 1/2 lbs. ground beef 1 pkg. lipton onion soup mix 1/2 cup milk(whole milk works best) 3 tablespoons butter or margarine 3 tablespoons all purpose flour 1 1/2 cups water 1/2 teaspoon parsley flakes 1/2 cup sour cream 1 bag Pennsylvannia dutch egg noodle | Aunt Lori | 45
57: Ingredients: 1 pkg.(8ozs.) cream cheese ,softened 1 can (about 6ozs.) white crab meat, drained 1/4 cup mayonnaise 1 tablespoon finely chopped onion 1 teaspoon prepared mustard( I use Guldens spicey mustard) 1 teaspoon Worcestershire sause Paprika crackers Directions: In 9inch pie plate or 2 cup oven safe casserole, mix cream cheese,crab,onion, mustard,and Worcestershire sauce. Sprinkle with Paprika. Bake at 350degrees F. for 15 minutes or until hot. Serve with crackers Quick and delicious appetizer!! Enjoy! Love Aunt Lori | Aunt Lori | 46 | Crab Dip
58: Mom Caroline | Chicken | Divan | My older sister, Aunt Lori Wilson, gave me this recipe. Ingredients: 2 chichen breats without bone 1 lb brococli florets fresh or frozen 1, 10 3/4 oz can of condensed Cream of Broccoli soup 1/3 cup milk 2 - 4 tablespoons butter Breadcrumbs 1/2 cup shredded cheddar cheese | Directions: Cook chicken and cut into cubes. In cassarol dish place cooked , cubed chicken and cooked broccoli. In bowl mix broccoli soup and milk. Pour soup and milk mixture over chicken and broccoli in cassarol dish. Then put 1/2 cup shredded cheddar cheese on top. Then make mixture of 2 - 4 tablespoons melted butter and breadcrumbs, and sprinkle on top of cheese. Cook in oven at 450 degrees F for 20 minutes. Can be put over rice. | 47
59: Banana Bread | Mom Caroline | Ingredients: 1 3/4 cups all-purpose flour 2/3 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup mashed ripe banana (2 - 3 medium bananas) 1/3 cup shortening, margarine or butter 2 tablespoons milk 2 eggs 1/4 cup chopped nuts (optional) | Directions: In large mixer bowl combine 1 cup of the flour, sugar, baking powder, baking soda & salt. Add mashed bananas, shortening, margarine or butter & milk. Beat with an electric mixer on low speed till blended, then on high speed for 2 minutes. Add eggs and remaining flour; beat till blended. Stir in nuts if desired. Pour batter into greased 8x4x2 inch loaf pan. Bake at 350 degrees F oven for 55 to 60 minutes or till a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf (16 servings) | This really is quick and easy. Just make sure it cooks through. | 48
60: Crock Pot Bake Beans: 4 (16oz) cans pork and beans, or 2 big cans Bush Baked Beans 5 thick slices of bacon, cut in 1/2 lengths 1 onion cubed, sauted in bacon fat 1 green or red pepper | MomJacque | 49 | I just combine these two recipes however I want or whatever I have.. | 20oz can pineapple chunks or crushed, not drained 1/3 cup brown sugar 1/3 cup molasses 1 teaspoon dry mustard 2 teaspoons liquid smoke | Use crock pot. Add pork and beans. Cut bacon in 1/2 inch lengths, fry on low heat until light brown. Add to pork and beans. Add bacon fat, save enough bacon fat to saute onion & green pepper until soft. Add to beans. Drain pineapple. Add pinapple to beans, add brown sugar, molasses, mustard nad liquid smoke. Cook 6 to 8 hours. | Gary's Grandma who is 93 years old, adores him. When Gary was small and active, she told me, "Now, don't break his spirit." I thought, "Maybe just 1 leg."
61: otCrock Pot Bake Beans & Patio Beans | Patio Beans...June Family Favorite: 1 lb lean ground beef (optional) 1/2 lb bacon 1/2 cup chopped onion 1/2 cup ketchup 1/2 cup brown sugar firmly packed 2 tsp. Worcestershire sauce 1 tsp salt 1 tsp mustard | Grandma Helen Melton | 1 can (28oz) original Bushes Pork and Beans 1 can (15oz) kidney beans drained 1 can (15oz) butter beans, drained - Delicious (both the kidney beans and the butter beans can be replaced with bean variety of choice) | Dice bacon into 1/2" pieces & brown in a large skillet. Remove from skillet & set aside. Add onions to skillet & saute until soft. Remove from skillet & discard the bacon grease. Brown the ground beef in the same skillet. Combine the bacon, onions, ground beef & the remaining ingredients Place mixture into large casserole & bake at 350 degrees F for 40 minutes. | 50
62: Mom Jacque | 1 - 1 1/2 lb London Broil or Flank Steak 1/2 cup soy sauce 1/4 cup canola oil 1/4 cup vinegar black pepper | 1/4 cup honey 2 garlic cloves mashed 3 - 4 green onions - chopped Ginger - 1/4" rounded-chopped | London Broil or Flank Steak | Poke steak with a meat fork - both sides. Place in a large zip lock bag - let marinade for at least 12 hours. Barbeque or broil - rare - let rest 10 minutes - slice across the grain. Left over can be tossed into a stir-fry, main-dish salad, fajitas or peppersteak sandwich | 51
63: Mom Jacque | Roti | When we went to the West Indies to get Gary on the completion of his mission, we went to Guyana. (That is a very poor, English speaking country at the top of South America.) We were invited for lunch at a member's home. She asked if we would like to wash our hands before eating. Of-course we said "yes". We went over to the kitchen sink, she dipped a cup down into a bucket that was on the floor. She then proceeded to pour the water over our hands. We had a great lunch of Roti. We just followed the sister and Gary. What a great experience! | 6 cups flour 6 tsp. baking powder 1 tsp salt 1 lb butter water | 52 | Mix, form dough by adding water slowly. Let stand for 30 minutes. Divide into 8 balls. Roll out as thin as possible. Heat a grill (well seasoned is helpful). Cook for about 1 1/2 minutes per side. Serve with a gravy, potatoes, maybe alittle meat. Tear off pieces of the Roti, pick up potato with the bread and sop up the gravy--use your fingers.
64: Baked Custard | 6 large eggs 1 cup powdered milk 1/2 cup sugar 2 tsp vanilla 1 QT. milk Dash of salt Grated Nutmeg for the top | Mom Jacque | 53 | Beat eggs with sugar & powdered milk until light & fluffy-creamy. Scald the milk, cool slightly. Drizzle into the egg mixture, stirring constantly with a wire wisk. Pour into desired baking dish. Sprinkle with fresh grated nutmeg. Set into 9 x 13 inch pan of hot | water. Water needs to come up the sides at least half way. Bake at 350 degrees F for 55-60 minutes. For custard cups - 40-45 minutes. Test for doneness by inserting a knife into the center--It should come out clean. | Mother made this--I love it. My dad loved custard too. It is a comfort food to me. I want it when I'm sick. My mom is not around so I have to fix it for myself.
65: Amazing Fruit Dessert | CRUST: Melt 2/3 cup butter 1/2 chopper almonds 2 cups oatmeal 1 cup brown sugar. Mix together and press firmly into 9 x 13" pan. Refrigerate Slice 4-6 peaches or bananas, raspberries, or any fruit, and lay on the crust. | TOPPING: 2 small vanilla instant pudding 2 cups cool whip 2 cups milk 4 oz cream cheese softened 1 teaspoon almond extract | Mom Jacque | 54 | Directions: Mix pudding powder, cool whip, & milk until well blended. Add cream cheese & extract. Mix until smooth. Pour over fruit. Garnish with sliced almonds & fruit. Refrigerate until ready to serve
66: Mom Jacque | Taco Stew | Grandma and Alma got this recipe from a friend. We love it! 1 lb ground beef or turkey 1 (28oz) can diced tomatoes 1 medium onion chopped and sauteed 1 (16oz) can whole kernel corn, drained 1 (16oz) can kidney beans, drained 1 (8oz) can tomato sauce 1 package mild taco mix or 8oz taco sauce | 55 | Brown the ground meat and add the onions. Add the other ingredients, mix and simmer for at least 20 minutes. Serve in soup bowls with tortilla chips. Garnish with cilantro, sliced avocados, tortilla strips orjust use your imagination. Serves 10 | For Gary's birthday when he was a boy he always wanted tacos and chocolate pie or chocolate pudding
67: Mom Jacque | Enchilada Soup | I made up this recipe after eating a good Enchilada Soup. I looked for a recipe and combined bits nad pieces of different recipes and this is the result. | 2 cans green Enchilada Sauce (HATCH) 1 quart turkey or chicken broth 4 cans assorted beans, drained and rinsed 1 teaspoon cumin 1 teaspoon oregano salt and pepper to taste onion and garlic as desired 2 baked potatoes, diced (I used dried onion flakes and 2 cloves of garlic) 3-6 corn tortillas cut into thin strips - about 2" long. Heat thoroughly in a pan or the crockpot. And the tortillas the last 10 - 15 minutes. These willhelp thicken the soup and add the "tortilla" taste. Optional toppings or garnishes: Chopped tomatoes, fresh salsa or Pico De Gallo, sliced green onions, sliced black olives, cilantro or whatever you want | 56
68: We all love this recipe. This is a combination of different recipes. We really like it! | Salsa | 6 qt peeled, diced tomatoes 8 onions diced 2 qt sweet peppers 1-2 cups Anaheim, Jalapeno, etc. Start cooking in large pan. I ladle out the juice--into qt. jars (Ithen process it , hot pack. I usually get quite a few quart of tomato juice--it's great in soups) When the vegetables cook down a bit, add; 2 cups white vinegar 10 teaspoons salt 10 tablespoons sugar 2 tsp. cumin seed 2 teaspoons garlic salt 1 garlic bulb Cook on stove, stirring so it doesn't scorch. This could take up to 4 hours. Ladle into pint, 1/2 pint, 1/4 pint jars. Even quarts if you want. Hot pack 25 minutes | Half Batch: 3 qt tomatoes 4 onions 1 qt sweet peppers 1/2 - 1 cup hot pepper 1 cup white vinegar 5 teaspoons salt 1 Tablespoon sugar 1 teaspoon cumin seed 1 teaspoon garlic salt 1/2 garlic bulb | 57 | Mom Jacque
69: One-Third Batch of Salsa 2 qt tomatoes 3 onions Less than 1 qt assorted peppers 3 1/2 teaspoon salt 2/3 cups white vinegar 3/4 teaspoon garlic salt 3 1/2 tablespoon sugar 1/3 bulb garlic 3/4 teaspoon cumin I often need to make just a small batch because that is how many tomatoes I have, plus my time is limited after school. There are no preservatives so it needs to be eaten rather quickly once opened. I go heavy on the cumin seed. I crush it with my hand before I put it in. I don't like salsa too hot. If you want it hotter--add more of the hot peppers. I found out last year that not all Anaheim peppers are mild--I got some really hot ones. 1/2 cup, the little tiny jars are kind of a pain because each one needs it's own lid & it seems to take longer to fill so many little ones, but they are so handy for just one serving. I am less likely to "pig out". Mom Jacque | 58
70: Mom Jacque | There is a cute song that the school kids like to sing, "Grandma's Feather Bed". It was 9 feet tall and 6 feet wide...It would hold 8 kids and 4 hound dogs and Piggy we stole from the shed...We didn't get much sleep but we had a lot of fun on Grandma's Feather Bed. Butter or spray a 9 x 13 inch pan Layer in bottom: 6 slices of buttered bread Ham, bacon or sausage, cooked and cut up 1 1/2 cup grated cheese | Featherbed Eggs | 59 | Mix together; 1 1/2 cup milk 6 - 8 eggs 1 tablespoon dry mustard Salt & pepper to taste Pour on top Cover with lid or foil & refrigerate overnight or 4-8 hours. Bake covered at 350 degrees F for 1 hour. Take the lid off for the last 15 minutes | This is great for Christmas morning, any brunch, or lunch. The leftovers are great!
71: This makes about 8 waffles. I often double the recipe. 1/2 cup warm water 1 tablespoon yeast 2 cupsmilk warmed 1/2 cup melted butter 1 teaspoon salt 1 teaspoon sugar 2 cups flour Mix these ingredients together and let sit overnight in a large bowl. It will more than double--keep it covered. (More than once I have gotten up in the morning and had a mess to clean up because the batter had over flown the bowl.) In the morning add: 2 Eggs 1/4 teaspoon baking soda Beat together. Batter will seem thin. Pour 1/2 - 3/4 cup on the hot waffle iron. These waffles will rise and cook quickly. Any left over batter can be stored | Raised Waffles | 60 | Mom Jacque | 60
72: Tamale Casserole | Frozen tamales Cooked noodles or pasta Grated cheddar cheese Cooked ground beef Sliced olives Tomato sauce Corn canned or frozen Salsa Tomato chunks I like in puree Canned pinto beans Optional: Canned green chiles Everything gets mixed together. You don't want this to be too dry. Be sure to add enough tomato sauce/salsa/tomatoes. You can use whatever amounts you wish. Put in a sprayed baking dish & bake at 350 degrees F for 30 - 45 minutes. It should be bubbly. This is great put in small containers & frozen for lunches, or in a large ziploc bag & thawed for an easy dinner. Great with green salad, tomatoes, avocados, & cucumbers. | Just off the top of my head, here is what I might start with: 6 tamales cuct in 1/2' circles 1 lb cooked hamburger 1/2 bag noodles, cooked 1 can olives sliced 2 cans tomato sauce 1/2 cup salsa 1 can drained pinto beans 1 cup cheese 1 can of corn drained Mix it all together & make sure you have enough tomato sauce. You don't want it too dry. If you need a larger amount, add more noodles. If you especially like tamales, add more. | Mom Jacque's | This is a yummy casserole. When Howard and I were dating, at BYU, I asked him what he wanted for his birthday dinner. This is it. I was so surprised, it just didn't seem special enough. | 61
73: Chinese Chicken Salad | 1 1/2 cup cooked shredded chicken 1 medium head of lettuce torn 2 cups celery, finely sliced 1 bunch cilantro - chopped Combine and toss with dressing right before serving. Dressing: 1/4 cup sugar 2 tablespoons sesame oil 1/3 cup vinegar 2 teaspoons salt 1/3 cup oil 1 teaspoon pepper Whisk together--keep refrigerated | Mandarin Orange Salad 4 tablespoons sugar 1 cup slivered or sliced almonds Melt sugar in a small skillet, add almonds & stir until golden Baby spinach for 12 servings Lettuce for 12 servings 2 11oz cans mandarin oranges 1/2 small red onion, thinly sliced Prepare lettuces. Drain oranges. Toss the greens & other ingredients. Serve with a good store poppy seed dressing or a home made. | MomJacque | 62
74: Hot Fudge Ice Cream Cake This is expensive at a resturant but it is easy to make & great to have on hand. It is a fancy dessert that you can prepare even a week or so in advance of serving. 1 cake mix--any kind of chocolate 1 half gallon of ice cream--the square box is easiest, especially the first few times you make this cake. You will need 2 identical 9 x 13 inch pan. Spray with pam. Line one with parchment paper, or waxed paper. Preheat oven to directed temperature. Prepare the cake mix as directed. Pour 1/2 of the batter in each pan. You will need to cut the baking time almost in half. Let the cakes cool. take out the ice cream & let it thaw a bit. Cut down the sides of the ice cream carton. Make about 1" slices of the ice cream. Lay them on top of the cake without the parchment/waxed paper. To fill in the uncovered places just make slices that will pretty much fit. Loosen the papered layer of cake. You will need to lift it out or flip it over the ice cream layer. About half the time it will break or crack. Just press it down the best you can. Cover tightly & freeze. Over night is best. Cut into 12 - 16 pieces. Lift each piece out you will se the three layers. Put a dolop of whipped cream or cool whip on top. Drizzle hot fudge or chocolate on top, or drizzle on the plate. Top with nuts, cherry, strawberries or what ever. Once you make this a couple of times, you will think of many ways to make it. I personally love CHOCOLATE CHIP MINT ice cream in the middle layer. I love this because you can always have one or two in the freezer to pull out when you have company, or just need a little indulgence | 63 | Mom Jacque
75: Lemon Pudding | 1 cup sugar 1/4 teaspoon salt Juice and rind of 1 lemon 2 egg yolks 2 egg whites 2 T. Flour 1 T. Melted butter 1 cup milk Mix all ingredients except egg whites. Beat the egg whites separately until fairly stiff and fold into the lemon mixture. Pour into greased custard cups or ramekins. Bake in a baking dish of water, about half way up the sides. Bake at 350 degrees F for about 30 minutes. They should be lightly brown. Note - The lemon juice will not curdle the milk if mixed well with the sugar and flour mixture. the mix will bethin. Serving - You can run a knife around the edges of the ramekins and turn upside down in a sherbet dish, or dessert plate. Top with whipped cream and a cherry. We just went out to the backyard and picked lemons whenever we wanted--Those were the days. | 64 | Mom Jacque
76: Mom | Scalloped Potatoes | Of-course I love these potatoes. They are great with grilled or roasted meat, ham or pork. They are wonderful for a buffet. They are also a one pan meal if cubes of ham are mixed in. Grease a 9 x 13 inch pan. Preheat oven to 325 degrees F | Peel the potatoes & slice. Arrange some of the potatoes on the bottom. Sprinkle very lightly with flour and the other seasonings. Repeat with another layer, flour and seasonings, and again until all the potatoes are used. heat the milk and butter - pour over the potato mixture. Cover and bake for 1 1/2 hours. They should be golden on top and fork tender. You can sprinkle grated cheese on top. | Jacque | 5-6 large baking potatoes About 3 T. Flour Salt and pepper 1 bay leaf Grated nutmeg 2 T. minced, fresh parsley 3/4 cup butter 1 1/2 cup milk Paprika | 65
77: Tabouleh | Mom | Makes 4-6 servings 3/4 cup bulgur wheat 2 cups warm water 2 bunches flatleaf parsley, washed and chopped 1 bunch mint, washed and chopped 1/2 bunch green onions, sliced thinly 1/4 cup virgin olive oil 3 tablespoons fresh lemon juice 2 cups diced tomatoes 2 teaspoons salt 1 teaspoon pepper | Soak the bulgur in the warm water for 1/2 hour, or until it is soft, then drain and squeeze out any excess water. Transfer the bulgur to a bowl along with the remaining ingredients and mix to combine. Refrigerate before serving. | 66 | Orange Honey Dresssing | 1 cup Mayonaise 1 Can Frozen orange juice (thawed) Enough honey to thicken dressing ** Mix all in a blender until smooth.** | Caroline | Lisa Labuda-Phelps
78: Cream of Winter Vegetable Soup | 1 1/2 c. chopped, peeled winter squash (use your favorite, butternut, acorn, banana or buttercup) 1/2 c. chopped celery 2 c. chopped, peeled potatoes 1 small onion chopped 1 clove garlic, minced 2 tbsp. snipped parsley 1 tsp. dry mustard 1 tsp. finely shredded lemon peel 1/2 tsp. pepper 1 (10 3/4 oz) can condensed chicken broth 1 1/4 c. light cream (optional) can use milk | In a large broth saucepan, combine the potatoes, squash, celery, onion, garlic, parsley, dry mustard, lemon peel and pepper. Stir in chikcen broth. Bring to a boil. Reduce heat cover and simmer 20 minutes until veggies are tender. Transfer mixture to food processor or blender and process until smooth. Return pureed mixture to saucepan, stir in cream. Heat through. May serve with seasoned croutons. May prepare a night before and save last step for day of consumption. Garnish with toasted pumpkin seeds. Great for Thanksgiving. | 67 | Mom Jacque
79: Mom Jacque | 68 | Kalua Pork | 4 - 5 LB Pork Butt 6 - 8 TI leaves optional--I just use heavy duty foil 2 T. Hawaiian salt 3 T. Liquid smoke | Preheat oven to 350 degrees F. Place a large piece of foil in a roasting pan, arrange TI leaves on top. Rub coarse salt into the pork roast. Sprinkle with liquid smoke and rub all over. fold TI leaves to wrap pork, then wrap in foil. Bake 4 - 5 hours. Unwrap and shred meat to serve. | The Hawaiian salt does make a difference. I have also done this in a crock-pot with a liner for easy clean-up.
80: 1 box white cake mix 2 c. powdered sugar 2 1/2 c. raspberries 8 oz cream cheese 1 pt. whip cream 1 pkg. raspberry danish dessert | Raspberry Dream Cake | Prepare cake mix as directed in a 9" x 13" cake pan. Beat cream cheese until fluffy. Whip cream in another bowl, add powdered sugar, incorporate the cream cheese. Spread this mixture on the cooled cake. If frozen berries are used, drain and reserve juice. Add the juice to the water to make 1 3/4 cup. Follow the directions on the Danish dessert box. Cool somewhat. Add the berries...cool but still spreadable. Spread carefully on top of the cream cheese layer. Refrigerate at least 4 hours. This is delicious! I also like it because you can make it a day ahead. | Mom Jacque | 69
81: Banana Cream Delight **Crust** | 70 | 2 C. flour 1 C. butter or margarine (2 cubes) 1 C. Macadamia nuts chopped fine | **Middle Layer** | 1 8oz pkg. cream cheeseC. 1 powdered sugar 1/2 of a 12oz container of cool whip 4 - 5 bananas | **Top Layer** | Blend flour and butter with a pastry blender. Mix in 3/4 C. of the nuts. Reserve 1/4 C. to sprinkle. Press into 9 x 13" pan. Bake at 350 degrees F for 25 min. or until golden brown. | Beat the cream cheese and powdered sugar until blended and smooth. Mix in cool whip. Spread over the cooled crust. Slice bananas evenly over the cream cheese layer. | 2 (3oz) pkg. instant vanilla pudding 3 C. cold milk Remaining cool whip | Whip pudding with the milk & spread over bananas. Be sure to seal all edges. Spread remaining cool whip on top. Sprinkle with reserved macadamia nuts. Refrigerate. Chill several hours to set before serving. | Tami made this for a Ward party. It was gobbled up quickly. | Mom Jacque
82: Peanut Butter and Banana Dog Biscuits | Mmmmm.!! You know I had to contribute a really yummy recipe. Grandma helped me type it, as I was having trouble...without thumbs and all. This sumptuous treat is great for the holidays or any time at all. They aren't for those that watch thier girlish figure though, but they are well worth it.. | 71 | zIngredients 1 egg 1/3 cup peanut butter 1/2 cup mashed banana 1 tablespoon honey 1 cup whole wheat flour 1/2 cup wheat germ 1 egg white, lightly beaten, for brushing | 1.) Preheat oven to 300 degrees F. Lightly grease a baking sheet. .2.) Stir together the egg, peanut butter, banana, and honey in a medium bowl; blend thoroughly. Stir in the flour and wheat germ; mix well. Turn dough out onto a floured board and roll to 1/4 inch thick. Cut into desired shapes with a cookie cutter, place on prepared baking sheet, and brush tops with egg white. 3.) Bake biscuits in preheated oven until dried and golden brown, about 30 minutes, depending on size. Remove from oven and cool on a wire rack. Makes around 10 cookies | Zella | "Although I'm usually quite photogenic, this is not one of my favorite pictures. Everyone knows my nose really isn't that big!"
83: Headache Remedies 3 drops of Chamomile 3 drops of lavender 3 drops of rosemary 1 bathtub of warm water Cold Compress for Headache 1 Washcloth Cold water 2 drops peppermint oil Herbal Immune Cocktail Juicer: 3 Carrots 1 Orange 1 Apple 1/2 of a Beet | 72 | Run yourself a warm bath to alleviate tension and relax blood vessels. Combine the folowing essential oils with an emulsifier (cream or honey) Sit back rest and relax. | Lisa Labuda-Phelps | Moisten a cloth with cold water, add 2 drops of peppermint oil on it. Apply to the painful area for about 15minutes. | Put all the ingredients in a juicer (every day) and drink Enjoy the boost to your immune system.
85: A DREAM COME TRUE