Apple Crisp
Place 6 cups of sliced pealed apples in a 6 x 10-inch baking dish. Mix together with a fork until crumbly, and sprinkle over apples the following:
1 cup of sugar
1 cup of flour
1 teaspoon baking powder
¼ teaspoon of salt
1 egg
After you put dry ingredients on top of apples, pour over all ½ cup of melted and cooled butter, and sprinkle generously with cinnamon. Bake at 350 degrees for 30 to 40 minutes. Serve it with ice cream or whipped topping.
OPTION Cherry Crisp (double above ingredients)
I used 10 cups of cherries in 9 x 13-greased pan. No cinnamon use only ½ cup of butter melted and cooled. Bake at 350 for 1 hour. Check at 40 minutes.
Banana Nut Bread
2 cups of sifted flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon of salt
½ cup of butter
1 cup of sugar
2 eggs
2 cups of mashed bananas (4 large bananas)
1 cup of chopped walnuts
Sift flour, baking soda, baking powder and salt (together in separate pan)
Cream butter in another pan and add sugar gradually,
Add eggs one at a time beating well after each addition. Add dry ingredients and bananas alternately to creamed mixture. Folds in nuts, pours into buttered bread pan (9 ½ x 5 ½ x 3 inches).
Bake at 350 degrees for 1 hour, look at it and possibly put it back in 20 minutes more if needed. Double receipt and make two at a time. Test it with a tooth pick- if it comes out dry it is done.
Barbecued Ribs #2
1 Pork rack of ribs on sale
1 Can of root beer
Pour the can of root beer in cake pan. Add the rack of ribs. Cover it with aluminum foil. Bake at 350 degrees for 2.5 hours.
When done put on your favorite barbecued sauce.
Beef and Macaroni Casserole
(Perfect for Potlucks & friends in need)
1 cup uncooked elbow macaroni
1 lb. ground beef
1 medium onion diced
¼ cup chopped green pepper
1 can (15 oz) diced tomatoes
1 tablespoon catsup
1 tablespoon of steak sauce
2 table spoons dried or fresh parley
Salt and pepper to taste
1 can cream of mushroom soup
1 cup grated cheese (such as cheddar or Colby)
Pre-heat oven to 350 degrees, cook macaroni according to package directions. In large skillet brown ground beef, add onion and green pepper, and cook until onions are translucent. Add tomatoes, catsup, steak sauce and parley.
Cook 10 minutes, stir in cooked macaroni and season to taste with salt and pepper, and gently mix in cream of mushroom soup, and transfer to casserole dish lightly sprayed with vegetable oil. Sprinkle cheese over top, bake until casserole is bubbly and cheese is lightly browned about 30 minutes. (Should serve about 8)
Belgian Waffle Mix
1 package of dry yeast
2 cups luke warm milk
4 eggs separated
1 teaspoon vanilla
2 ½ cups of flour (sifted)
½ teaspoon of salt
1 tablespoon of sugar
½ cup melted butter
Sprinkle yeast over warm milk, stir to dissolve. Beat egg yokes and add to yeast mixture with vanilla. Sift together, flour, salt and sugar, and add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat the egg whites until stiff. Carefully fold into batter. Let mixture stand in a warm place, about 45 minutes or until doubles in bulk. Use 1 1/3 cup mix per waffle. Sprinkle with powdered sugar.
Better Than Anything You Could Imagine Cake
Use regular box of German chocolate cake
(Make according to box directions)
Cool cake, then with a wooden spoon, use handle to poke holes in cake. Then, use a jar of Mrs. Riches butterscotch Carmel, pour over top. Cool and put cool whip on top of cake. Break up heath bars into bit size pieces and spread over top.
Bread and Butter Pickles
Wash and cut off ends of 7 (4-inch cucumbers sliced thinly)
1 cup sliced onion
1 sliced pepper (try to get a red one)
2 tablespoons of salt
1 teaspoon celery salt
1 teaspoon mustard seed
Mix together 1-cup vinegar and 2 cups of sugar. Mix and boil for 5 minutes. Pour over cucumbers, put into 1 large jar and refrigerate. Ready to eat next day. This will keep in refrigerator a long time.
Bisquote Italian Christmas Cookies
2 cups of butter (1lb)
5 ½ cups of sugar (cream butter and add together).
In another large bowl measure
9 cups of flour
6 teaspoons of baking powder
3 teaspoons of salt
(Sift together dry ingredient very well)
Add 12 eggs, one at a time into dry mixture alternately until moist, and then add more dry mixture until all used. Add one-teaspoon anise extract and 4 teaspoons of vanilla. Then add 1 lb of roasted almonds, mix very thoroughly by hand. Cover everything up with a plastic bag and store in refrigerator over night.
Next day, put flour on breadboard, takes a hand full of the dough and roll by hand it into the shape of a 16 x 3 inch long rolls. Turn oven on to 350 degrees and then 3 grease cookie sheets. (Bake two rolls on each cookie sheet at a time) Then after they are baked, place them on cooling rack. Slicing them diagonally carefully while warm approximately 1 inch wide. Then cool thoroughly and put into very large popcorn tin lined with a plastic bag.
Brunch
¾ lb. Fresh mushrooms
½ cup chopped onions
¼ cup unsalted butter
1 ½ lbs. Of Monterey Jack cheese shredded
1 cup cubes ham
7 large eggs
1 ¾ cups of milk
½ cup of flour
1 tablespoon chopped parley
1 tablespoon seasoned salt
Wipe mushroom clean with wet cloth and slice. Then in skillet, sauté mushrooms and onions in butter over medium heat until moisture from mushrooms has evaporated. This is an important step, if moisture is allowed to remain with mushrooms, the resulting egg dish will be watery. Put ½ of cheese in bottom of greased 9 x 13” glass dish. Distribute mushrooms and onions over cheese. Top with ham and remaining cheese. Refrigerate until ready to bake (up to 24 hours in advance) when ready to bake casserole, break eggs into blender container and add milk, flour, parley, and seasoned salt. Blend for 30 seconds, pour mixture over casserole. Bake at 350 degrees for 45 minutes, or until golden brown.
My Mom’s Cannoli Filling
1 lb. package ricotta cheese (or 12 oz package)
½ cup of powdered sugar
½ cup milk chocolate chips
½ cup of chopped walnuts or pistachio nuts
1- 8 oz package of cool whip with real cream
¼ teaspoon vanilla
Soften ricotta cheese with powered sugar, and then fold in cool whip. Add chips and nuts and vanilla. Add a dash of cinnamon. Fills about 1-½ dozen cannoli shells.
Variations:
1) cream cheese instead of ricotta cheese
2) semi-sweet miniature chips instead of milk chocolate chips
Maraschino cherries on each end, cut into quarters for decoration.
Crust Pineapple Pie
2 tablespoons of corn starch
½ cup of sugar
½ teaspoon of salt
1 can crushed pineapple 20 oz
2 eggs separated
1 tablespoon of lemon juice
1 baked store bought pie crust shell
Mix first 3 ingredients, add pineapple, and cook until clear and thickened. Add beaten egg yokes and cook for 1 minute. Cool and add lemon juice. Pour into baked shell. Top with meringue made by folding 4 tablespoons of sugar to stiffly beaten egg whites. Bake at 325 degrees till egg whites topping have a brown tip.
Cake (4 Layered Delight)
Crust:
1 cup flour
½ cup butter
½ cup pecans finely grounded
Mix together like pie crust and press into 9 x 13-inch pan sides and bottom to form crust. Bake at 350 degrees for 15 minutes and cool.
Filling:
1-8 oz cream cheese
1 cup powdered sugar
1-8 oz carton cool whip
Beat cream cheese and powdered sugar until light and creamy. Fold in cool whip, spread over cooled crust.
2 small boxes of instant pudding (chocolate)
3 cups of milk
1-8 oz carton cool whip
Beat on low setting of mixer for 2 minutes, pour over cheese mixture, top with cool whip and refrigerate.
Coating for Chicken or Fish (Alex Thien’s)
4 teaspoon of baking powder
2/3 cup of corn starch
2/3 cup of corn meal
1/3 cup of flour
2 teaspoons of salt
Put all the dry ingredients in a bowl stirring with a fork until they are all blended. Using an electric mixer, simply add water to the ingredients while at a low to medium speed setting. The secret is to use only enough water to give the batter a creamy consistency, the way you would do a pancake batter. Dip fish or chicken into batter, they will be terrific.
Cathy Ruth’s Paper Bag Apple Pie
(Use Macintosh / Granny Smith apples, or a combination)
4 or 5 large baking apples pealed, sliced and cored (about 6 cups)
1 cup of sugar divided
2 tablespoons + ½ cup flour (divided)
½ teaspoon ground nut Meg
1 unbaked deep dish (9” pastry shell)
1 table spoon lemon juice
½ cup (1 stick) butter at room temperature
1 large brown paper bag
In bowl toss apples with ½ cup of sugar, 2 tablespoons flour and Nut Meg. Spoon into pastry shell and drizzle with lemon juice, pre-heat oven to 425 degrees.
To make topping, combine remaining ½ cup sugar, ½ cup flour and the butter. Cut with hand held pastry blender (or 2 knives) until mixture is combined and crumbly, sprinkle over apples, covering entire top. Slide pie into brown paper bag, fold open end over twice and staple. Place on large cookie sheet; do not let bag touch sides of oven. Bake one hour, remove from oven and split paper bag open. Remove the pie and cool on wire rack. Serves 8.
Chocolate Fudge
3-cups (18oz) Hershey’s semi sweet chocolate chips
1 (14oz) can eagle brand sweetened condensed milk
(Non-evaporated milk)
1-dash of salt
½ to 1 cup of chopped nuts
1 ½ teaspoons vanilla extract
In microwavable saucepan, melt chocolate chips with eagle brand and salt. Remove from heat. Stir in nits and vanilla. Mix thoroughly. Spread evenly into aluminum foil lined 8 or 9-inch pan. Chill 2 hours until firm. Turn fudge upside down onto cutting board. Peal off foil and cut into (1-inch squares. Then store leftovers covered in the refrigerator.
Carrot Cake
2 ½ cups of flour
1 ½ teaspoons of baking soda
1 ½ cups of granulated sugar
1 teaspoon baking powder
1 ½ teaspoons of cinnamon
1 teaspoon of salt
½ cup of vegetable oil
1 teaspoon vanilla
½ cup of milk
1 ½ cups of grated carrots
2 eggs
½ cup finely chopped walnuts
Combine dry ingredients & set aside. Combine oil, vanilla, milk, and carrots, eggs and mix well. Then slowly add dry ingredients to liquid ingredients, mixing well after each addition. Stir in nuts, pour batter into a greased 9x13 inch-baking pan. Bake at 350 degrees for 30 minutes.
Cream cheese frosting:
(All the following at room temperature)
3 tables spoons of butter
1-3 oz package of cream cheese
1 cup of confectioner sugar
1 teaspoon of vanilla.
Cream together butter and cream cheese, beat in sugar a little at a time, add vanilla and beat until smooth and creamy.
Charlie’s Version of Stuvado
1- 6 oz can of tomato paste
1- 12 oz can of tomato paste
Put in osterizer with 2 glasses of hot water, clean out cans with water and clean osterizer with water.
Add 6 Italian sausages, plus 2-½ lbs. of chuck roast or sirloin roast.
Then add 26-½ oz of Del Monte tomato and basil sauce. Then add 1 Prego sauce traditional. Clean cans with a little water.
Meatballs
Add 2 lbs. of chopped meat (chuck or ground round)
1 jumbo egg
½ cup to 1-cup bread crumbs
¼ cup chopped onion
Also a little bit of parley, and salt & pepper. Make meatballs into size of golf balls and add to sauce.
Cook on low for 2 hours.
Chicago Style Beef
1 rump roast (about 3lbs)
1 large celery (diced ½ inch size)
1 medium onion chopped
1 teaspoon garlic salt
Salt and pepper to taste
1 tablespoon soy sauce
2 medium bell green peppers (cored, then cut in strips & par boiled)
Set roast in medium size ovenproof roasting pan, cover the roast with water and bring to a boil. Add all remaining ingredients except peppers and simmer covered 3 hours or until meat shreds easily with a fork. When roast is done, remove from heat and cool in refrigerator over night for best results.
To serve, pre-heat oven to 325 degrees, slice meat thinly and put into a shallow pan in layers. Pour juices over meat. Add more garlic salt and soy sauce to taste, set bell pepper strips over meat, and reheat in pre-heated oven 15 minutes or until hot. Serve on hard rolls, makes 8-12 servings.
Great Chicken and Rice Casserole
1 can (10 ¾ oz) Campbell’s cream of chicken soup
1 1/3 cups of water
¾ cup of regular long grain rice
½ teaspoon onion powder
¼ teaspoon ground black pepper
2 cups frozen mixed vegetables
4 skinless boneless chicken breast halves
½ cup shredded cheddar cheese
1) Stir soup, water, rice, onion powder, black pepper, and vegetables in 11 x 8-inch (2-qt) shallow baking dish.
2) Top with chicken, season chicken as desired and cover.
3) Bake at 375 for 50 minutes (or until chicken and rice are done)
Top with cheese, let stand and stir rice before serving.
Chicken Cacciatore
8 Chicken thighs
Kosher salt and freshly ground pepper to taste
¼ cup olive oil
2- 4oz cans of sliced drained mushrooms
1-green & 1 red pepper (stems removed, cut into ¼ inch strips)
1-large onion (10 oz) pealed, cut in half stem to tip and cut into thin strips
1-bay leaf & 1-teaspoon crushed garlic
1-teaspoon fresh rosemary chopped
1 tablespoon flour
1 cup dry white wine
1-28 oz can Hunts pealed tomatoes
2 tablespoons chopped parley
Place large deep pan over high heat, season chicken with salt and pepper, add oil (when oil is hot, carefully add chicken skin side down, brown 3-4 minutes per side. Remove chicken and set aside. Pour off ½ the oil and save.
Put mushrooms in pan, season with salt and pepper, cook until golden. Remove to bowl. Put in saved ½ the reserved oil and the all the peppers. Season with salt and pepper and cook 2-3 minutes, then put in bowl with mushrooms. Add remaining saved oil and the onions, and cook 3 minutes until lightly golden.
Add bay leaves, garlic, rosemary, flour, and cook 30 seconds. Add wine and cook 2 minutes. Add tomatoes with juice, and chicken bring to simmer and cover, cook 10 minutes, add mushrooms and peppers, and cook 5 minutes uncovered.
Add parley and adjust seasoning of sauce with salt and pepper, remove bay leaves and serve.
Chicken Chop Suey
4 ounce mushrooms
3 table spoons reduced soy sauce
1 table spoon cornstarch
1 lb. boneless skinless chicken breasts or thighs
1 tablespoon olive oil
½ cup thinly sliced celery
½ cup sliced water chestnuts
½ cup bamboo shoots
1 cup fat free reduced sodium chicken broth
2 cups hot cooked white rice or chow main noodles
Bunch of thinly sliced green onions (optional)
Blend soy sauce with cornstarch in cup until smooth, cut chicken into 1-inch pieces. Heat large skillet over medium high heat, add oil, add chicken mixture and celery and stir fry 2 minutes. Add water chestnuts and bamboo shoots, stir-fry one minute, and add broth and mushrooms. Cook and stir 3 minutes until chicken is no longer pink, stir soy sauce mixture and add to pan. Cook and stir 1-2 minutes or until sauce boils and thickens. Serve over rice; garnish with green onions optional. Also a wok pan is optional too.
Chicken Salad by La Vonne
2 cups chicken breast (boil skin off & crumble)
1 cup thin sliced celery
1 cup green grapes
1 small can mandarin oranges (strained)
½ cup of roasted blanched almonds
1 cup real mayonnaise
1 teaspoon salt
1 table spoon lemon juice
Mix all together and serve.
Chicken Wings
Pre-heat oven to 400 degrees
3-lbs. chicken wings
2 eggs beaten
1 cup of Italian bread crumbs
½ cup grated Parmesan cheese
Dip wings into eggs & then seasoned breadcrumbs with Parmesan cheese mixed in. Place on greased sheet pan, which has a rim around it, and bake for 45 minutes. Melt ½ stick of butter and pour over the chicken wings and then serve.
You may have to add more eggs and bread crumbs.
Chocolate Cherry Bars
1 package of fudge cake mix
1-24 oz cherry pie filling
1 teaspoon almond extract
Stir until well-mixed, spread into 1-inch jellyroll pan. Bake at 350 degrees for 25–30 minutes.
Immediately after removing from oven, stir together in small pan the following:
1 cup of sugar
5 tablespoons of butter
1/3 cup of milk
Boil together, stirring constantly for 1 minute. Remove from heat. Stir in 1-6 oz package chocolate chips until smooth. Pour over bars while still hot. Cool and cut into pieces.
Chocolate Éclair Cake Mom Made For Dad
Line 9 x 13-inch pan with graham crackers.
(2 Packages of graham crackers=11 double sheets) Then whip together 2 small packages of French vanilla instant pudding and 3 cups of milk.
Fold in 8-oz package of cool whip, and 1 teaspoon of vanilla. Put ½ of the mixture on top of the crackers and then another layer of crackers on top of that. Then add half of the mix on top of crackers. Then add more crackers. Frost with a can of chocolate frosting mix. (Put can in hot water to make it softer and easier to spread)
Home Made Frosting:
Put in a small pan the following:
1 cup of sugar
5 tablespoons of butter
1/3 cup of milk
Boil all together stirring constantly for 1 minute. Remove from heat; stir in 1-6oz package of chocolate chips until smooth. Pour over cake while still hot, cool and refrigerate.
Chocolate fudge
3-cups (18oz) Hershey’s semi sweet chocolate chips
1(14 oz) can eagle brand sweetened condensed milk (not evaporated milk)
1-dash of salt
½ to 1 cups of chopped nuts
1 ½ teaspoons vanilla extract
In microwavable saucepan, melt chocolate chips with eagle brand and salt. Remove from heat. Stir in nuts and vanilla. Mix thoroughly. Spread evenly into aluminum foil lined 8 or 9-inch pan. Chill 2 hours until firm. Turn fudge upside down onto cutting board. Peal off foil and cut into (1”) squares. Store leftovers covered in refrigerator.
Chow Mein Noodle Cookies
1 cup peanut butter
1-12 oz package semi sweet chocolate morsels
1-16oz package chow mein noodles
2 cups of small marshmallows
1 cup of peanuts
Combine peanut butter and morsels in large microwave container (8 cup measuring cup). Stir until melted, pour over noodles, add marshmallows and peanuts, drop by tablespoons on wax paper and let set before serving.
Cinnamon Bread
½ cup sugar
½ teaspoon salt
4 teaspoons baking powder
2 cups of flour
1 large egg
¾ cup of milk
¼ cup of unsalted melted butter
1 tablespoon of sugar
¼ teaspoon of cinnamon
Put sugar, salt, baking powder, and flour in work bowl of food processor, break egg into cup that has a pouring spout. Add milk and melted butter. If you don’t have a food processor sift dry ingredients into large mixing bowl, then add egg, milk and butter. Beat with electric mixer until combined and smooth batter results. Pour batter into well-greased 10inch-glass pie plate, then in small cup mix together sugar and cinnamon, then sprinkle evenly over batter in pie plate. Bake in pre heated oven for 20 minutes at 400 degrees.
Clam Chowder (Joanie’s)
6 quart pan
2 cans of minced clams
2 cans (10.5 oz) of clam juice
Dice 5 medium raw potatoes
Put in juice from clams; cook with juice (over cook)
Dehydrated onions (put in a hand full)
1 cup carrots cooked & minced (1 large carrot)
1 quart of Riches coffee rich or half and half milk
½ stick of butter
Salt and pepper to taste
1 pinch of minced parley
Dry potato flakes to thicken (about 3 hand fulls & dump clams in and eat hardy)
P.S. Never boil, just heat.
Coffee Cake
1 cup of softened butter
2 cups of sugar
2 eggs
1 teaspoon vanilla
1 cup of sour cream
2 cups of flour
1 teaspoon baking powder
½ teaspoon of salt
Topping:
1 cup of nuts
2 teaspoons of cinnamon
1 cup of brown sugar
Cream butter and sugar. Add eggs and vanilla, fold in sour cream and add dry ingredients. Pour ½ of the batter into a greased 9 x 13-inch pan. Combine topping ingredients in small bowl. Sprinkle ½ of the topping over the batter. Pour the rest of the batter into the pan, and top with the rest of the topping. Bake at 350 degrees for 40 minutes.
Cranberry Salad
3 cups miniature marshmallows
¾ cup sugar
1 lb. Cranberries ground
1 can (15 oz) crushed pineapple drained (about 1 cup)
½ pint whipping cream whipped
½ cup chopped walnuts
In mixing bowl combine marshmallows, sugar and cranberries. Cover with plastic wrap and refrigerate over night. Before serving, add pineapple and walnuts, then mix, fold in whip cream. Makes 8-10 servings.
Cranberry Relish
1 lb. Cranberries
1 large orange
2 cups sugar
Put cranberries, whole orange (rind and pulp) through food chopper, add sugar and mix thoroughly. Let stand several days (a few hours is good enough)
Crescent Roll Cheese Cake
2 packages of crescent rolls
2-8 oz packages of cream cheese
¾ cup of regular sugar
1 teaspoon vanilla
1 egg yoke
Take 1 crescent roll package and put them on greased cookie sheet and spread to fit the sheet. (Pinch any dough openings in to make it solid) Put filling on top of dough, then put the other crescent roll package flattened on top of it. Pinch the edges together all around to seal dough.
Topping:
1 egg white
Cinnamon and sugar mixed together (a good sprinkle of cinnamon and a good sprinkle of sugar) and mix with the egg white. Cover top of dough with this topping. Bake at 350 for 30 minutes.
Crispix Mix
1 cup Kellogg’s Crispix cereal
1 cup mixed nuts
1 cup pretzels
3 tablespoons of butter melted
¼ teaspoon garlic salt
¼ teaspoon onion salt
2 teaspoons lemon juice
4 teaspoons of Worcestershire sauce
Combine cereal, nuts and pretzels in a 13 x 9-inch baking pan and set aside. Stir together remaining ingredients, gently stirring spices and butter into cereal mixture until evenly coated. Bake at 250 degrees for about 45 minutes, stirring every 15 minutes. Spread on paper towels to cool, store in airtight container. Yield about 9 cups.
Dad’s Favorite Cake
1 cup sugar
½ cup of butter
(Cream sugar and butter together)
Add 1 egg
1 cup butter milk
1 very scant teaspoon baking soda
(Put soda and milk together)
2 cups of cake flour
1 teaspoon of baking powder
A speck of salt
(Sift together flour, baking powder and salt)
Rind of orange (grade it off orange)
½ cup of chopped nuts
Bake at 350 degrees for 45 minutes. Put into greased round tube pan.
Topping for orange cake
Take juice of 2 oranges and strain and add ½ cup of sugar, mix well. Let dissolve 15 minutes in oven at 350 degrees and then pour over cake after cake has been out of oven about 15 minutes. When ready to serve, sprinkle with powdered sugar. Make sure you mix again after you take the juice out of oven, other wise sugar will stay on bottom.
Dumplings From My Grandma
2 cups of flour
Less than a ½ cup of milk
½ cup of water
1 egg
1 teaspoon of salt
Mix all together then take a tablespoon clump of dough and with teaspoon drop dough into boiling soup.
French Cream Frosting
¼ cup of flour
1 cup of milk
1 teaspoon of vanilla
1 cup of sugar
1 cup of butter
1 cup of nuts (if you wish)
Use ½ cup of milk and 2 ½ tablespoons of flour.
(Make paste and cook to look like thick custard).
Beat a ½ Lb. butter (must be soft) with ¾ cup of sugar, cream until fluffy for about 15 minutes. Add flour mixture cooled. Add 1-teaspoon vanilla and cooled milk mixture. Stir until smooth, spreading consistency. Put nuts on top of cake.
Covers a 9 x 13 pan.
French Toast
3 eggs
1 teaspoon of sugar
½ teaspoon of vanilla
½ cup milk
¼ teaspoon of salt
4 slices of white bread
Put bread in pan, pour mixture over bread coat evenly and cover and refrigerate over night.
Bake at 350 degrees for 10 minutes, check it at 7 minutes to be sure.
French Toast Casserole
1 long 8 oz. Italian bread without seeds
8 large eggs
3 cups of milk
4 teaspoons of sugar
¾ teaspoons of salt
1 table spoon vanilla
2 tablespoons of butter cut in small pieces
Lightly grease 9 x 13 x 2 inch baking dish. Cut bread 1” slices and arrange one layer on bottom of pan. Beat eggs in a large mixing bowl until lightly beaten. Add milk, sugar, salt, and vanilla. Beat 30 seconds to combine. Gently pour over bread in pan. Being sure to saturate all bread with mixture. Cover with plastic wrap. Refrigerate 4 hours or over night.
Pre heat oven to 350 degrees. Uncover pan, dot with butter. Bake 45-50 minutes or until bread is puffy and lightly brown. Remove from oven and let stand
5 minutes before serving. Serve with syrup, honey, yogurt, sour cream or other toppings.
Fruit cake Donna’s & Joan
2 cups of Brazil nuts
½ cup of pecans
½ cup of walnuts
½ cup of whole almonds (blanched)
½ lb. of pitted dates
8 oz of both green and red cherries
(Can use regular cherries in jar)
Mix all of the above in a large bowl and add sifted ingredients on top and mix well
¾ cup of flour
¾ cup of sugar
½ teaspoon of baking powder
Add sifted dry ingredients on top of nuts & mix well
Beat 3 eggs add
1 teaspoon vanilla
and mix into fruit mixture and then line 2 bread pans with wax paper and bake at 300 for 1 hour and 45 minutes.
Garden Raw Vegetable Salad
2 bunches broccoli (tops)
1 stalk of celery (1 stick)
5 tomatoes
1 can of water chestnuts
1 large bottle wishbone Italian dressing
1 package dry Good Seasons Italian dressing
1 head cauliflower
4 cans of mushrooms
Cut all vegetables into bite size pieces, and put into a large bowl. (Add the tomatoes at the end of recipe or they will get too watery)
Pour ½ bottle of Italian dressing over vegetables, then put dry mix into the bottle, and shake it together. Pour over the salad, best if made a day ahead to allow for marinating.
P.S. Add any vegetables to this mixture, such as carrots, zucchini, black olives, etc.
Hamburger Barley Soup
(Start off with large pan)
1 lb. Hamburger
1 cup chopped onion
1 teaspoon garlic powder
2-14oz. Cans of tomatoes (undrained) cut up or (8 to 10 frozen tomatoes)
1 cup of barley
1 cup cut up celery
1 cup cut up carrots
3 beef bouillon’s
1 teaspoon basil
7 cups of water
1- 9 oz frozen mixed vegetables
Fry hamburger and drain grease. Add rest of ingredients except mixed vegetables. Cook 60 minutes. Add mixed vegetables last 10 minutes.
Hungarian Beef Goulash
Chop the following into small pieces:
1lb round steak
1 medium tomato
2 green peppers
2 carrots
1 clove garlic
2 cups of water
2 tablespoons of butter
3 tablespoons of flour
1 tablespoon paprika
¼ teaspoon pepper
1 package Mrs. Grass onion soup mix
1 package of noodles
In large skillet brown the meat in butter and add remaining ingredients to the skillet. Bring to a boil and let simmer for 10 minutes.
Cook noodles and pour mixture over noodles.
Italian Chili
1-½ lbs. chop meat (chuck)
1- 16oz can kidney beans (juice and all)
1 can tomato sauce (15 oz)
1 large can tomatoes (28 oz) or 4 medium fresh tomatoes
1 package chili mix (French’s)
1 medium onion (chopped)
Brown meat, drain off fat, and add rest of ingredients, simmer about 1 hour.
Italian Eggplant Parmesan
2 medium size egg plants (about 1 ¼ lb. each, washed and stemmed) sprinkle with salt
Sauce:
1 large onion chopped (1 cup)
A little less than 1 cup olive oil
1 can (6oz) tomato paste
2 ¼ cups of water
1 teaspoon leaf basil crushed
½ teaspoon leaf oregano crushed
1 teaspoon salt
¼ teaspoon pepper
1 cup all purpose flour (about)
3 eggs
¾ lb. mozzarella cheese sliced
1 cup grated Parmesan cheese
Cut eggplant cross wise into slices about ¼ inch thick, put in a colander and sprinkle with salt. Leave to drain 30 minutes, wipe dry with paper toweling, sauté onion in 2 tablespoons of the oil in a large skillet until tender. Stir in tomato paste, water, basil, oregano, 1-teaspoon salt and pepper. Cook slowly uncovered 20 minutes stirring occasionally. Remove from heat, dust each egg plant slice with flour, dip in beaten eggs, fry on both sides in hot oil in another skillet until soft and golden adding more oil as needed. Drain on paper towel. Line a 2-½ quart shallow baking dish with a little of the tomato sauce, arranging a layer of egg plant slices over it. Cover with a layer of mozzarella slices, more sauce and a sprinkle of grated cheese. Repeat layers to use all ingredients. Bake in oven 350 degrees for 30 minutes or until egg plant is tender and golden on top. Garnish with fresh basil if you wish. Serves 8 people.
Italian Meatball Horsdevours
1 lb. Ground round
½ cup of bread crumbs
1 egg with salt and pepper for taste
Mix meat mixture in a bowl into small balls (into the size of a small golf ball). Place on a greased cookie sheet with an edge. Cook until brown and drain fat.
To make the sauce:
1- 15oz can of tomato sauce
½ cup of water
½ cup of Parmesan cheese
2 table spoons of diced celery
2 table spoons of diced onions
Mix all together and pour over meatballs, and bake 10 minutes longer (don’t over cook). Can be used over horsdevours or as sauce over spaghetti.
Italian Salad
1 head Bibb lettuce
1 head of Romaine lettuce
1 head of Iceberg lettuce
1 avocado diced
1 green pepper sliced
1 small onion minced
8 radishes sliced
1 teaspoon salt
½ teaspoon pepper
½ teaspoon Oregano
½ teaspoon garlic powder
1 ¼ cups olive oil
¼ cup of wine vinegar
Tomato wedges to decorate salad (own discretion)
½ grated Parmesan cheese.
Clean all lettuce and tear into pieces. Place all vegetables in large salad bowl then season with salt, oregano. Mix oil and vinegar in a bottle and drizzle over vegetables. Garnish with tomato wedges and Parmesan cheese. Serves 8.
Italian Style Meat Loaf
1 ½ lb lean ground beef
1 can (15 oz) pizza sauce (save the rest)
1 ½ cups (6 oz) shredded Italian blend cheese
½ cup dried Italian bread crumbs
1 egg
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
Lightly coat 10-inch square (microwave safe) casserole dish with vegetable oil spray. In large bowl combine beef, ½ cup pizza sauce, cheese, breadcrumbs, egg, herbs, salt and pepper, and mix well.
Shape meat mixture to form a 9 x 5-inch loaf, place loaf in casserole, cover casserole with lid, leaving corners open to vent steam.
Microwave at 50% power 18 to 22 minutes, remove from microwave, and let stand 5 minutes. Place remaining pizza sauce in small microwave safe bowl. Microwave on high (100% power) 15-20 seconds or until heated through. Top each serving with pizza sauce as desired.
Italian Wedding Soup (Part # 1)
1 chicken quartered, put in big pan, cover with water, salt to taste. Cook over medium heat. After it is cooked you, must take the skin off and bones out, and cut into small pieces.
8 oz of ground beef
2 medium onions chopped and divided in half
(Because ½ goes into the meatballs and the other half goes into the soup).
4 eggs divided
To the chicken add 3 medium carrots diced, and add 4 chopped stalks of celery. Then add 1 gallon of the homemade chicken broth and 1 bullion cube. Then add 1 cup of uncooked barley.
Italian Wedding Meatballs (Part #2)
Place beef into small bowl, mix in ½ onion finally chopped. Add 1 egg, salt and pepper and enough breadcrumbs to hold mixture together. Form into balls the size of a walnut, set on flat sheet pan.
In large saucepan combine chicken broth and 1 bouillon cube, bring to a boil, add meatballs and cook for about 30 minutes. When done, remove from liquid, with slotted spoon and set aside to keep warm.
In large soup pot melt butter, add the carrots, celery and remaining onions that have been chopped. Sauté until vegetables are softened and caramelized. Add chicken broth and bring to a boil, then add barley and chopped up chicken pieces.
Cook 1 hour or until barley is tender. Add
1-16 oz frozen chopped spinach thawed and squeezed dry. Add three eggs in a small bowl. Break yokes with a fork and slowly drizzle into pot as you wisk them. Soup should look like and egg drop soup.
Jewish Chicken Soup
1-5lb chicken
3 medium onions chopped
4 quarts of water, or enough to cover chicken
16 baby carrots chopped in half
3 medium parsnips
8 parley stems with leaves on them (chopped up)
5 stalks of celery chopped
Salt and pepper to taste
Cover chicken with water, boil 30 minutes, take out chicken, keep boiling soup a little longer, refrigerate and skim off fat after soups sets. Put back on stove and bring to a boil and chop chicken into bit size pieces. Add to soup with rice or noodles.
Key Lime Pie
4 eggs
½ cup of lime juice
1 can condensed milk
6 table spoons of sugar
½ teaspoon cream of tartar
Pre heat oven to 350 degrees. Beat 3 egg yokes. Add milk and lime juice, then beat until stiff. Then beat 1 egg white until stiff. Fold 4 egg yokes into mixture plus the 1 egg yoke into mixture, pour into 9-inch pie shell of graham cracker crumbs (Baked shell).
Topping
Beat 3 egg whites and blend in 6 tablespoons of sugar, ½ teaspoon of cream of tarter. Beat until it forms peeks. Bake until egg whites are golden brown.
Lasagna
1lb chop meat (chuck)
1lb Italian sausage (mild)
1 large onion (chopped fine)
2-15oz cans Hunts tomato sauce
3oz of Parmesan cheese (grated)
1 teaspoon garlic salt or powder
A pitch of basil leaves crushed
¼ teaspoon oregano
1lb. Grated mozzarella cheese or more
1-lb. Ricotta cheese or cottage cheese (add one egg to either cheese you use)
Cook 1-lb of lasagna noodles (I like Creamette brand) boil 15 minutes using 9”x13” inch pan
Layer sauce / noodles / cheese / into pan, do this until all is gone.
Bake 375 for 30 minutes. Let stand, so juices go into noodles.
Lemon Torte
1- 9-inch ready-made crust.
Bake for 10 minutes and let cool.
Filling
1- 8 ounce cream cheese
1 cup of powdered sugar
1 cup cool whip
Blend sugar and cream cheese; fold in cool whip and pour into crust.
1 package of instant lemon pudding and add 1 cup of milk, beat until creamy and pour over cream cheese layer. Cover with cool whip and refrigerate.
Mamie’s Noodles
1 egg
½ teaspoon salt
1 cup flour
Beat egg, then add salt, and add enough flour to make stiff dough. Knead 3 minutes. Cover and let stand 30 minutes. Roll paper thin and let dry. Roll loosely like a jellyroll. Cut into 1/8 inch strips (very narrow) unroll and cook in boiling soup until tender.
Mexican Taco Dip
1 can enchilada bean dip
1 large carton sour cream
1 envelope taco seasoning dip
Mix the above 3 together on a large fancy platter.
Then sprinkle one medium chopped onion on top. Add 1 can of black olives (chopped). Shred about ½ a head of lettuce fine. Add 2 tomatoes cut up in small pieces, and 1 cup shredded cheddar cheese. Spread dip first on platter then sour cream on top of that, then after that everything else.
Monkey Bread
3 tablespoons of butter
1/3 cup packed brown sugar
¼ teaspoon ground cinnamon
1 tablespoon water
1/3 cup chopped nuts (Optional)
1 can refrigerated biscuits (10 biscuits in package)
Combine butter, sugar, cinnamon, and water in a 9 inch round microwave safe dish with cone in the center. Microwave uncovered on high for 1 ½ to 2 minutes until the butter melts. Stir in nuts if desired. Separate the 10 biscuits cut each biscuit into fourths. Add cut up biscuits pieces into brown sugar mixture. Gently stir to coat pieces on all sides.
Microwave uncovered for 2 ½ to 3 minutes or until biscuits are no longer doughy. Let stand for 2 minutes. To serve, invert monkey bread onto serving dish. Serve warm so you can pull the pieces apart.
Mundrulio from Tuscany Italy (Mom's Favorite)
1 medium onion chopped
2 tablespoons butter
1 lb. chopped beef (chuck)
Salt and pepper to taste
1 can French style string beans
1-10 1/2 oz can of tomato soup
5 medium boiled potatoes
½ cup of warm milk
1 beaten egg
½ teaspoon salt
½ teaspoon pepper
Brown onion in hot butter, add meat and seasonings.
Brown and add green beans and soup.
Mash potatoes; add milk, egg and seasonings. Spoon 6 mounds of potatoes over meat mixture.
Old Fashion Bread and Butter Pickles
Wash and cut off ends of 7 (4-inch cucumbers sliced thinly)
1 cup sliced onion
1 sliced pepper (try to get a red one)
2 tablespoons of salt
1 teaspoon celery salt
1 teaspoon mustard seed
Mix together 1-cup vinegar and 2 cups of sugar. Mix and boil for 5 minutes. Pour over cucumbers, put into 1 large jar and refrigerate. Ready to eat next day. This will keep in refrigerator a long time.
Pancakes
Sift together:
1 cup flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon of salt
Mix together in separate bowl the following:
1 cup of milk
1 egg
1 tablespoon of oil
Then mix together and add to flour mixture.
Bake on frying pan on medium temperature; test with a drop of water. Or use grill at 375 degrees. When it bubbles around the top edge, turn it over.
Party Breakfast Omelet
(Use large frying pan).
½ loaf of Italian bread cut into small pieces
Drizzle one stick of melted butter over bread.
Shred 8 oz. of Mozzarella or cheddar cheese.
2 cans drained mushrooms chopped
½ Green pepper chopped
1 cup of cook bacon or ham cut up (or combines both)
2 cups of tomatoes cut up
1 onion chopped fine
1 teaspoon dried mustard
1 dozen. eggs
2 cups of milk
Layer veggies over bread and pour eggs with milk over all. Set over night then when ready, bake 325 degrees for 1 hour.
Party Punch Quencher
2-46oz. Cans of pineapple juice
5 lemons
1 dozen oranges
1 quart gingerale
Cherries (in ice cubes)
Sliced oranges on top
Mix together in punch bowl and serve.
Pineapple Jell-O Dessert
2- 1lb 4 oz cans of crushed pineapple
2 cups finely crushed celery
2- 3 oz packages of lemon Jell-O
1 cup chopped pecans or walnuts
1-8 oz package of cream cheese
1-8 oz package of cool whip
Drain the cans of pineapple juice to make about 2 cups of juice. Then heat it to boiling. Add Jell-O, stir until melted. Add softened cream cheese (a little bit at a time) beat mixture until smooth. Add pineapple, celery and nuts. Chill until thickened. Add the cool whip. Then put into large Jell-O mold. Refrigerate over night.
Pineapple Cake
1 package Duncan Hines deluxe yellow cake mix
4 eggs
¼ cup of oil
1 small can mandarin oranges with liquid (beat together for 4 minutes)
Pour into greased 9 x 13-inch pan, bake 350 degrees for 30-35 minutes.
The Frosting
Mix a 20-oz can, crushed pineapple with liquid, 1 package of instant vanilla pudding and fold in 8 oz carton cool whip. Put on top of cake.
Pineapple Cranberry Relish
1 20-oz can crushed pineapple
1 large thin-skinned navel orange unpeeled
1 12-oz package fresh cranberries washed
1 cup of sugar
Drain syrup from pineapple, chop orange and cranberries until cut into course pieces either in food processor or blender. Pour into a bowl; add pineapple and sugar then cover with plastic wrap. Stand at room temp over night then store in refrigerator.
Pineapple Party Salad
2- 20 oz cans of crushed pineapple
2 cups of finely chopped celery
2- 3 oz packages of lemon Jell-O
1 cup chopped pecans or walnuts
1- 8 oz cream cheese
1- 8 oz package of cool whip
Drain pineapple (2 cups of juice) heat to boiling, add Jell-O and stir until melted. Add soft and broken up cream cheese and beat until smooth. Add pineapple, celery and nuts. Chills until thickened, add cool whip and fold in gently. Then put into a large Jell-O mold.
Pizza Burgers
1 cup chopped onion
1 tablespoon of oil
1 lb. Italian sausage (a must)
1- 8 oz. can of tomato sauce
1-14.5 oz. can diced tomatoes
1- 4 oz. can of mushrooms (drained)
½ teaspoon of salt
1/8 teaspoon of pepper
1 cup of shredded mozzarella
Italian seasoning to taste
Cook onion in oil till clear. Add sausage cooked until done. Add sauce, mushrooms, salt, pepper, and Italian seasoning.
Use 1 dozen sesame hard rolls, cut in half and add sauce into rolls. Sprinkle mozzarella cheese on top. Option to serve with bread and butter pickles and potato chips.
Polenta
Heat to boiling 6 cups of water in large pan
Then mix 2 cups yellow corn meal & 2 teaspoons of cold water (when the 6 cups of water begins to boil quickly add the cold water yellow corn meal mixture to boiling water stirring constantly!) Cook until thickened. Cover then continue cooking over low heat for 10 minutes or longer if it is not thick. Pour into large greased cookie sheet.
Potato Salad
5 lbs. Idaho potatoes boil with skins on
4 bunches of green onions
Sprinkle sugar to personal taste
Hand full of parsley
½ to 1 lb. of bacon cooked crisp (drain off fat)
Take a ½ quart jar of mayonnaise, and 1 pint of sour cream mixed together. Let potatoes stand for a while before adding mayonnaise and sour cream, then pour over all.
Rib Recipe That I Gave Mom From The Pick N Save Lady (Awesome)
1 can of root beer
1 rack of ribs
Pour can of root beer into baking pan. Cover with aluminum foil. Bake at 350 degrees for 2 ½ hours.
Simple, yet so VERY delicious.
Salad Dressing #1
½ cup olive oil
½ cup vegetable oil
¾ cups of sugar
1 teaspoon salt
1 teaspoon dried mustard
1 ½ tables spoons poppy seeds (optional)
1 ½ tablespoon minced onion
1/3 cups white vinegar.
Sally’s Cheese Cake
Graham cracker crust:
4 cups of graham cracker crumbs = (2 packages of graham crackers which is 11 sheets of crackers)
4 oz. of melted butter
½ cup of sugar
1 tablespoon of cinnamon
Mix all ingredients in a bowl firmly pressing mixture against bottom and sides of an angel food container that has been coated with softened butter.
Cream cheese mixture:
(For Angel food cake pan, use ½ of the ingredients below)
3 lbs. Of cream cheese (use 5-8oz. packages of cheese,
5 eggs, 1 cup of sugar, 2 tablespoons of vanilla.
Pre-heat oven to 300 degrees.
Then in large bowl whip together cream cheese, eggs, sugar, vanilla, until smooth. Pour into crust and bake at 300 degrees for 45 minutes. Remove from oven and cool about 45 minutes.
Sour cream topping:
Use 16 oz. of sour cream
1 cup of sugar,
1 tablespoon of vanilla. Put into a large bowl; Whip together sour cream, sugar and vanilla until smooth. Carefully add sour cream mixture over cooled cake. Bake an additional ½ hour. Remove from oven and completely cool before refrigerating.
Salmon Shortcake Biscuits
2 cups of flour
4 teaspoons baking powder
¾ teaspoons salt
5 tablespoons butter
¾ to 1 cup of milk
Cut butter into mixed and sifted dry ingredients. Add enough milk to dampen dry ingredients and form a ball. Place on floured board and kneed 1 minute. Roll or pat to ¾ inch and cut with floured biscuit cutter of glass. Place on greased baking cookie sheet, and bake 15 minutes at 425 degrees. Just before serving split biscuits, pour creamed salmon on top of biscuits.
Creamed Salmon
2 ½ tables spoons of flour
2 table spoons of butter
1 cup of milk
1 can of salmon
1 #2 can of peas
¼ teaspoon of salt
1/8 teaspoon of pepper
Mix flour and melted butter in top of double boiler add milk gradually, stir constantly until smooth, cook until thickened. Add flaked salmon and peas, heat thoroughly.
Seafood Salad
1 package (8oz) crab flakes
2 medium celery stalks chopped small
3 tablespoons finely chopped onions
1lb Ragu Alfredo
Mix all the above then add
1lb of any kind of cooked pasta to the mixture.
Shrimp Creole
1 lb. fresh shrimp & 1 onion & Celery leaves (cook all together) Melt 2 tablespoons of butter with 1-large clove of garlic with
1 cup sliced onion
1/3 cup chopped green pepper
16 oz can tomatoes
1 ½ teaspoons of salt
1 dash of pepper
Pinch of margarine
Dash of cayenne pepper
6 cups fluffy Riceland rice cooked
Cook shrimp about 5 minutes, Melt butter, and Add garlic (put toothpicks in to take out after)
Add sliced onions and chopped pepper; cook until onions are transparent. Add tomatoes, salt, pepper, and margarine. Simmer 20 minutes or longer, taste, add more salt or pepper if desired. Removes garlic, add shrimp. Heat and serve on rice.
How to make 3 heaping cups of white fluffy cooked rice:
1) Put 1 cup uncooked rice, 2 cups of cold water, and
1-teaspoon salt, in a 2 quart sauce pan.
2) Bring to vigorous boil
3) Turn down heat as low as possible. Cover pan with a lid. Leave over low heat for 14 minutes
4) Add butter to taste and serve.
Slovak Cresent Butter Horns
4 cups of flour
½ teaspoon of salt
1 oz of compressed yeast or (1 package of dry yeast)
1 teaspoon of vanilla
1 ½ cups of butter (3 sticks)
3 large egg yokes slightly beaten
½ cup of sour cream
Powdered sugar
Filling
Sift flour and salt into large bowl, crumble yeast over flour. Add vanilla and butter; mix with pastry blender until ingredients look like pie dough. Add egg yokes and sour cream. Mix until well blended. Refrigerate over night.
Divide dough into 6 balls. Cover board with powdered sugar and roll out dough until it is a little thinner than pie dough. (Cut into pie wedges 2 ½ inches wide at base and 5 inches long) Put a half to one-teaspoon of filling on base of triangle, and roll up. Place on UN-greased cookie sheets (pointed side down). Bake at 325 degrees for about 12-15 minutes. Sprinkle with powdered sugar when serving. Recipe makes about 80 horns.
Filling:
3 egg whites
1 cup of sugar
1 cup grounded walnuts
1 teaspoon cinnamon
Beat egg whites until stiff, beat sugar into egg whites, and fold walnuts and cinnamon into egg mixture.
Special Cake
Use regular box of German chocolate cake
(Make according to box directions)
Cool cake, then with a wooden spoon, use handle to poke holes in cake. Then, use jar of Mrs. Riches butterscotch Carmel, pour over top. Cool and put cool whip on top of cake. Break up heath bars into bit size pieces and spread over top.
Spinach Dip
1 package (10 oz.) frozen chopped spinach, (thawed and drained).
1 container (16oz.) sour cream
1 cup Hellmann’s low fat mayonnaise dressing
3 green long onions chopped
1 package (1.4 oz.) Knorr vegetable soup and recipe mix
(1-can (8oz.) water chestnuts drained and chopped which is optional)
1 large unsliced oval or round loaf of fancy bread. Hollowed out (with the cube size bread pieces taken out, to use for dipping)
In medium bowl, stir all ingredients until well mixed. Cover; chill for 2 hours to blend flavors. Stir before serving. If desired- spoon into hollowed out bread for very nice effect.
Stuffing
1 stick of butter (8 tablespoons)
1 large onion chopped (1 & 1/2 cups)
4 stalks of celery chopped
2 teaspoons of salt
1 teaspoon of pepper
1 tablespoon poultry seasoning (optional)
2 tablespoons of chopped parsley
2 cups hot water or chicken soup
2 lbs. of chopped gizzards
1 loaf of bread cut up into cubes (if you have time, allow to dry over night)
Melt butter, add onion and celery. Sauté until onion is clear. Add gizzards. Brown and cover till done. 15-20 minutes at medium heat, if boiling then turn to low or gizzards will get hard.
Pour mixture over cut up bread. Add water or chicken soup over all. Mix well.
Stuvado
2 lbs. Pork neck bones
1 lb. ground chuck
1 lb. ground round
10 Italian sausage
1- 26 ½ oz Del Monte tomato and basil sauce
1 Prego sauce traditional
1- 12 oz can of tomato paste
1- 6 oz can of tomato paste
(3-6) fresh or frozen tomatoes
Simmer over low heat for 3 hours
Serve with 1 lb. of angel hair, regular spaghetti or 2 lbs. of ravioli. Serve with grated Parmesan cheese.
Potato Salad
5 lbs. Idaho potatoes boil with skins on
4 bunches of green onions
Sprinkle sugar to personal taste
Hand full of parsley
½ to 1 lb. of bacon cooked crisp (drain off fat)
Take a ½ quart jar of mayonnaise, and 1 pint of sour cream mixed together. Let potatoes stand for a while before adding mayonnaise and sour cream, then pour over all.
Taffy Apple Salad
3 granny smith apples
3 regular size snicker bars
1- 8 oz carton of cool whip
2-8 oz crushed pineapples drained
½ cup lightly salted peanuts
Peal apples and core, cut into bit size pieces, add drained pineapple, cut bars into bite size pieces, add to mix, add peanuts (halved) add cool whip refrigerate and stir before serving.
Note: May become surpy if made too far in advanced.
To double: Double all ingredients except use 3-8oz cans of pineapple and 12 oz carton of cool whip.
Zucchini Squares
Cook until tender, 6-8 cups of pealed and seeded zucchini. Cut slices like for an apple pie. After cooked add:
Mixture:
1 cup sugar
½ teaspoon nutmeg
½ teaspoon of salt
2/3 cups lemon juice
½ teaspoon cinnamon
Take ½ cup mixture and set aside to thicken crust topping
Crust:
3 cups of flour
½ cups of butter
1 cup sugar
Mix until crumbly
Put ½ of the mixture in 9 x 13-inch pan, Bake at 375 degrees for 15 minutes or until brown. Then place zucchini filling over crust, top with the remaining crust that has an added teaspoon of cinnamon, Bake at 375 degrees for 30 minutes. Tastes just like an apple pie.
We hope that you enjoy the recipes as much
as we have over the years.
We are very happy to share them with you!
Just eating right can make a world of a difference
to our physical, emotional health and over all health.
This recipe book has been produced with well over 50 years of cooking and baking experience. She decided to share her secrets that she has been enjoying all these years.
My mother and I have put many hours into gathering and putting the best of the best 82 recipes together to make this list. We know you will enjoy the scrumptious foods below. Without a doubt you will too find that she is the Worlds Greatest Cook & Baker of all time!
We do not claim to have recipes that are full of the most healthy ingredients, but we do guarantee that you are going to truly love eating them, and sharing them with your friends!
Feel free to copy and paste any of the ones that you would like to try for
yourself or even send this page link to your friends!
Now these recipes are what you call EXCELLENTY!
Try them, we give you our word that you will more than like them!
NeedEncouragement.com
"MOM'S HEALTHY
FOOD RECIPIES"
My mom's favorite words at the dinner table..."Did you have enough to eat?"
It is not just having enough to eat, it is that we eat healthy foods and are aware of healthy habits such as exercise, sleep, and a balanced life style...
All of the recipes below are very delicious, yet some of them are more healthy than the rest. Food was meant for us to enjoy and sustain us, do not think that just because you are trying to be healthy, that does not mean you can not eat things that are a little less healthy on certain holidays or special occasions.
Romans 14:17
For the kingdom of God is not a matter of eating and drinking, but of righteousness, peace and joy in the Holy Spirit.
Stop striving yourself and start losing!
If you follow the easy methods and principles outlined in this book, you will not have to worry about a weight problem again or have to give up the foods you enjoy.
You can consume what you desire and still lose weight: eat sweets, have a dessert, munch on chips and dip whenever you want.
Eat until you are filled and still lose weight. Most importantly, since this program is not a diet, you have never blown it!
Encouraging And Inspirational
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