R E C I P E S

 

FROM

 

C A R O L Y N ’ S

 

KITCHEN

 

 

 

 

 

 

 

 

 

 

Carolyn Brackelsberg

3474 Hwy 5 NW

Mohall, ND  58761

 

 

 

 

Compiled by: Marlo Brackelsberg

Edited by: Kari Ann Brackelsberg


 

FORWARD

 

 

RECIPES FROM CAROLYN’S KITCHEN originated when her children, Kari and Chad moved into their own apartments while in college.  They often would call home for one of their favorite recipes.

 

Carolyn put “their” favorites on the computer so they would have them to enjoy.

 

In 2000 Marlo saw the recipes on the computer, and began to add some of his own favorites (quite obvious, beverages and desserts).  Later Kari and Chad went through the recipes adding more.

 

With the list in hand Marlo had to convince a sometimes uncooperative Carolyn to sort through her recipe drawer to find the ones needed.   

 

Carolyn at times failed to appreciate all the effort Marlo put into this masterpiece.  She at times felt that her recipe should be in the kitchen where she was cooking instead of the office where Marlo was entering it on the computer.  

 

Hope you can use and enjoy the results.

 

Marlo Brackelsberg


BEVERAGES. 47

MAI TAIS. 47

MARGARITAS. 47

MARLO’S SPECIAL.. 47

TOM & JERRY’S. 47

TOM & JERRY’S by Kari Ann. 47

BREAKFAST.. 48

BELGIUM WAFFLES – Quick. 48

BELGIUM WAFFLES. 48

BELGIUM WAFFLES. 48

BREAKFAST PIZZA.. 48

CHEESY EGG BAKE  -  “SOGGY TOAST”. 49

FRENCH BREAD BAKE.. 49

FRENCH TOAST CASSEROLE.. 49

PANCAKES – Pappas’ 49

THIN PANCAKES – Ruud’s. 50

APPETIZERS AND DIPS. 51

ARTICHOKE DIP. 51

BAKED GARLIC.. 51

BEAN DIP  -  LONE STAR GRILL.. 51

CRAB DIP. 51

GUACAMOLE DIP. 52

HOT CHEESE DIP. 52

HOT HAMBURGER DIP. 52

LITTLE SMOKIES. 52

MUSTARD - Grandma B’s Homemade. 52

OYSTER CRACKERS. 53

“PUPPY” CHOW... 53

SEAFOOD CHEESE FONDUE.. 53

SHRIMP APPETIZERS. 53

TACO PIE.. 53

TORTILLA ROLLS. 54

WATER CHESTNUT APPETIZERS. 54

SOUPS. 55

CHEESY CHICKEN CHOWDER.. 55

CLAM CHOWDER - Billie Moberg’s. 55

CREAMY POTATO CHEESE SOUP. 55

GOLDEN SQUASH SOUP. 56

TORTILLA SOUP. 56

SALADS. 57

APPLE SALAD PARKER HOUSE – Grandma Ballantyne. 57

CABBAGE SALAD.. 57

CHICKEN and RICE SALAD.. 57

CHICKEN STUFFED MELON.. 57

CHICKPEA and TOMATO SALAD.. 58

CRAB SALAD.. 58

CUCUMBER PICKELS. 58

GRAINERY REFRIGERATOR DILL PICKELS. 59

HOT FRUIT.. 59

MARINATED NOODLES & CABBAGE.. 59

NOODLE SALAD - Gary’s. 59

SEVEN LAYER SALAD.. 60

SHOESTRING SALAD.. 60

TURKEY SALAD.. 60

ZESTY SHRIMP SALAD.. 60

BREADS & ROLLS. 61

BANANA BREAD – Cooking Healthy. 61

BEER BREAD.. 61

BUNS – Wanda’s. 61

CARAMEL BUNT ROLLS. 61

CARAMEL ROLLS. 62

PULL APART CARMEL ROLLS. 62

CHEESE BUBBLE LOAF BREAD.. 62

CHEESE FRENCH BREAD.. 62

CREAM CINNAMON ROLLS. 63

COWBOY BREAD.. 63

CHRISTMAS BREAD – Stella’s. 63

FOCACCIA BREAD - ONION AND OLIVE.. 64

HERBED ROLLS. 64

LEFSA - Clarice’s. 64

MONKEY BREAD.. 65

OATMEAL BREAD - BREAD MACHINE.. 65

POPOVERS. 65

WHITE BREAD – BREAD MACHINE.. 65

MEXICAN FOOD.. 66

FIESTA BURRITOS. 66

CHILE CASSEROLE.. 66

GREEN CHILI BURROS - Gary’s. 66

VEGETABLES & SIDE DISHES. 67

BAKED BEANS - Grandma B’s. 67

BAKED CHICK PEAS. 67

HASHBROWN POTATO BAKE  - Mildred’s. 67

SCALLOPED CORN – Grandma Ballantyne’s. 67

SCALLOPED CORN SUPREME.. 67

WILD RICE CASSEROLE.. 68

MAIN DISHES. 69

ALL-IN-ONE CASSEROLE.. 69

B-B-Q ROAST BEEF. 69

CALICO BEANS. 69

BAKED CHICKEN BREASTS. 69

CHICKEN CASSEROLE – Rose’s. 70

CHICKEN CHUTNEY.. 70

CURRY CHICKEN and RICE - Dot’s. 70

CHICKEN DIVAN.. 70

CHICKEN MUSHROOM SUPREME.. 71

CHICKEN WITH STOVE TOP. 71

HAMBURGER WILD RICE CASSEROLE.. 71

HAMBURGER HOT DISH, CROCK-POT.. 71

KLUB.. 72

LAZY DAY LASAGNE.. 72

LOBSTER TAILS - BAKED STUFFED (MICROWAVE) 72

PHEASANT.. 73

POCKET DINNERS. 73

PORK CHOPS - BAKED.. 73

PORK CHOPS - CREOLE.. 73

POTATO PIZZA CASSEROLE.. 73

PRIME RIB.. 73

SWEDISH MEAT BALLS – Grandma Ballantyne. 73

VENISON ROAST.. 74

WHITE CHILI. 74

ZA SANDWICHES. 74

DESSERTS. 75

ALMOND CRACKERS - Sally’s. 75

AMBROSIA CAKE - “PIG PICKIN CAKE”. 75

BETTER THAN SEX CAKE.. 75

BROWNIES. 76

FROSTING: 76

CANDY BAR SQUARES - Wanda. 76

CARRIE’s DELICIOUS FUDGE.. 76

CHOCOLATE CHIP COOKIES. 77

CHOCOLATE FROSTING WITH MARSHMALLOWS. 77

CHRISTMAS COOKIES. 77

CONGO BARS. 77

DELICIOUS BARS – Anne Peltier 78

ENGLISH TOFFEE.. 78

FRUIT PIZZA.. 78

GERMAN CHOCOLATE CAKE – Grandma Ballantyne. 79

KIT KAT BARS. 79

MELT AWAY COOKIES. 79

MOLASSES SUGAR COOKIES - Clarice’s. 80

MRS FIELDS COOKIES. 80

NORWEGIAN ALMOND CAKE.. 80

OATMEAL FUDGE BARS. 80

PEANUT BUTTER DREAM BARS - Wanda. 81

PEANUT STAR COOKIES. 81

PEARL’s COOKIES. 81

PECAN FINGER ROLL COOKIES – Grandma Ballantyne. 81

RICE PUDDING - Grandma Brackelsberg’s. 82

RHUBARB BARS. 82

RHUBARB CAKE.. 82

SCHOOL FUEL.. 82

SUGARED PEANUTS. 83

TIRAMISU.. 83

TOASTED ALMOND CRUNCH.. 83

TOFFEE BARS. 84

TURTLE CAKE (BARS) 84

ZUCCHINI CHOCOLATE CAKE.. 84

 

 

 


BEVERAGES

 

 

MAI TAIS

 

1 oz light rum                                       1 oz mellow rum

½ oz orange curacao                          ½ oz orgeat syrup

1 oz sweet and sour                             2 oz pineapple juice

2 oz orange juice

 

Blend all ingredients.  Pour into 16 oz glasses.  Pour one oz dark rum over top.  Garnish with pineapple wedges.  Sit back and enjoy.  As good as those made in Hawaii.  For a crowd, you may want to double the orange and pineapple juice, they have a “kick’ to them.

 

 

MARGARITAS

 

6 oz lime aid                         3 oz triple sec

6 oz tequila                           12 oz club soda

 

Add ingredients to a blender.  Fill with ice, blend, and enjoy.

 

 

MARLO’S SPECIAL

 

3 oz Kaulua                          3 oz Cream de Cocoa                         3 oz brandy

 

Fill blender with ice cream.  Add Kaulua, Cream de Cocoa, and Brandy:  Mix and serve in a margarita glass.  ENJOY.

 

 

TOM & JERRY’S

 

Mix 11 eggs (room temperature) at high speed with  whisk attachment.  As soon as eggs are well mixed slowly blend in 2 cups sugar.  Mix for one hour on high.

 

SERVE in mugs:

1 oz liquor, tom & jerry batter, hot water, and top with nutmeg

For liquor Marlo likes 2 parts rum, 1 part brandy..…Kari likes 1 part spiced rum and 1 part brandy.

 

 

TOM & JERRY’S by Kari Ann

 

Separate 6 eggs.

Beat egg whites with 1 t cream of tartar until stiff.  Add 2 c powdered sugar.

In a separate bowl beat egg yolks 5 minutes.  Add 1 c powdered sugar.

Fold yolks into whites.

Serve in mugs with ½ oz brandy, ½ oz spiced rum, and hot water.

 


BREAKFAST

 

 

BELGIUM WAFFLES – Quick

 

3 eggs                                                     1 c milk

½ c melted margarine                         1 t vanilla

2 c flour                                                 ½ t salt

1 T baking powder                              2 t sugar

 

Beat whole eggs in bowl until thick.  Beat milk, melted margarine, and vanilla into eggs.  In a separate bowl combine remaining ingredients.  Stir dry ingredients into egg mixture and mix well.

 

 

BELGIUM WAFFLES

 

2 eggs                                                     1 c sour cream

¼ margarine, melted                           1 c buttermilk

1½ c flour                                              1 t baking powder

½ t salt                                                   ¾ t baking soda

 

Mix eggs, sour cream, margarine, and buttermilk until smooth.  In a separate bowl combine flour, baking powder, salt, and baking soda.  Slowly add dry ingredients to liquid.  Stir until well blended (batter will be slightly lumpy).

 

 

BELGIUM WAFFLES

 

1 pkg dry yeast                                    2½ c sifted flour

2 c milk, lukewarm                              ½ t salt

4 eggs, separated                                 1 T sugar

1 t vanilla                                              ½ c butter, melted

 

Sprinkle yeast over warm milk.  Stir to dissolve.  Beat egg yolks and add to yeast mixture with vanilla.  Sift together flour, salt, and sugar.  Add to liquid ingredients.  Stir in melted butter and combine thoroughly.  Beat egg whites until stiff, carefully fold into batter.  Let mixture stand in a warm place about 45 minutes or overnight in refrigerator (until doubles in bulk).  Use ½ c per waffle.  Makes 8.

 

 

BREAKFAST PIZZA

 

1 lb bulk pork sausage, browned and well seasoned    1 pkg crescent rolls

1 c loose pack hash brown potatoes, thawed                                1 c shredded cheddar cheese (4 oz.)

 

Beat together:      5 eggs                                     ¼ c milk

½ t salt                                   1/8 t pepper

 

Separate crescent rolls and press into a greased 12-inch pizza pan.  Over crescent rolls spoon sausage, then potatoes, and then cheese.  Pour egg mixture over all.  Sprinkle with 2 T Parmesan cheese.  Bake 375o 25-30 minutes.

 


CHEESY EGG BAKE  -  “SOGGY TOAST”

 

1 can cream of chicken soup

½ c milk

2 t instant minced onion

½ t prepared mustard

4 oz shredded Swiss cheese (1 c)

6 eggs

6 - ½ inch thick slices French bread, buttered and halved

 

Combine first 4 ingredients in sauce pan.  Heat until smooth.  Remove from heat and stir in cheese until melted.  Pour 1 cup of the sauce into a 10 x 6 inch baking dish.  Break 6 eggs into the sauce in casserole.  Carefully spoon remaining sauce around eggs.  Stand French bread slices around edges of casserole with crusts up.  Bake 350o 20 minutes or until eggs are set.

 

 

FRENCH BREAD BAKE

 

Cook to almost boiling and pour in bottom of 9 x 13 inch pan:

                1 c brown sugar                    ½ c margarine

                2 T corn syrup

Top with 6 slices of bread.

Combine and pour ½ over 1st layer of bread:

                6 eggs                                     1½ c milk

                1 t vanilla                              ¼ t salt

Top with 6 additional slices of bread.

Pour remaining egg mixture over 2nd layer of bread.

Cover and refrigerate overnight.

Bake, uncovered, 350o 40 – 45 minutes.

 

 

FRENCH TOAST CASSEROLE

 

In a greased 9 x 13 inch pan place:

1 loaf (10 oz) French bread cut in 1 inch cubes (10 c)

Combine and pour over bread:

8 eggs                     3 c milk

4 t sugar                 1 t vanilla

¾ t salt

Cover and refrigerate overnight.  Remove from refrigerator 30 minutes before baking.  Dot bread with 2 T margarine.  Combine 3 T sugar and 2 t ground cinnamon and sprinkle on top of bread.  Cover and bake 350o 45 – 50 minutes (until a knife inserted near the center comes out clean).  Let stand 5 minutes.  Serve with syrup.  12 servings.

 

 

PANCAKES – Pappas’

 

3 x-large eggs, beaten         1¼ c milk

1 T sugar                               1 t salt

1¾ c flour

 

Mix together.  Pour in buttered round frying pan.  Roll and keep in warm oven until serve.

 

 


THIN PANCAKES – Ruud’s

 

4  eggs                                    3 T oil

1 c milk                                  ¾ c water

Salt                                         1¾ c flour

Vanilla

 

Mix in blender.    

 

 

 


APPETIZERS AND DIPS

 

 

ARTICHOKE DIP

 

Mix the following ingredients and put in a small casserole:

1 can canned artichokes                    1 jar marinated artichokes

1 can chopped green chilies

 

Spread ½ c mayonnaise over above mixture and sprinkle with shredded cheese.

Bake 30 minutes or put in microwave until hot and cheese melts.

 

Note:  If doubled make in separate dishes

 

 

BAKED GARLIC

 

Trim top off of garlic.

Brush with olive oil.

Wrap in foil and bake for 30 minutes 400o.

 

 

BEAN DIP  -  LONE STAR GRILL

 

8 oz cream cheese                               ½ jar LONE STAR GRILL BLACKEYED PEA DIP

½ c grated cheddar cheese                 ½ c grated Monterey Jack cheese

2 green onions, sliced                          ¼ c black olives, sliced

 

Spread cream cheese in 8 inch pie plate.  Spread LONE STARE GRILL BLACKEYED PEA DIP over the cream cheese.  Combine the grated cheeses and sprinkle over bean dip.  Sprinkle onions and olives over cheese.  Bake 350o 15 minutes or microwave 5 minutes.

 

 

CRAB DIP

 

12 oz cream cheese             2 T Worcestershire sauce

2 T mayonnaise                   1 T lemon juice

1 small onion, grated          Garlic salt

Cream together above ingredients and spread in a shallow pan (Pyrex).

 

Top with:                               ½ jar chili sauce mixed with Tabasco sauce

 

Sprinkle top with:                                6 oz crabmeat

Fresh parsley

 

Chill.  Serve with crackers.

 


GUACAMOLE DIP

 

4 avocados - peeled and cut into small cubes

2 - 3 tomatoes - peeled and cut into small pieces

Equal parts of lemon and lime juice to taste

3 jars hot picante sauce

Green onions

 

Mix all together and serve with warmed tortilla chips.

 

 

HOT CHEESE DIP

 

1 - 7½ oz can tomatoes and jalapeno peppers

2 lb Velveeta cheese

 

Melt together and serve with tortilla chips.

 

 

HOT HAMBURGER DIP

 

1 lb hamburger, browned, seasoned, and drained

 

To burger add:     1 lb Velveeta cheese                           1 c tomato sauce

                                1 T Worcestershire sauce                   2 - 3 minced chili peppers

 

Simmer and serve hot with club crackers.

 

 

LITTLE SMOKIES

 

Wrap ½ slice of bacon around each Litl Smokie.

Place together tightly in baking pan.

Pack brown sugar on top (covering completely).

 

Bake 350o 50 – 60 minutes.

Transfer to serving platter with toothpick.

 

 

MUSTARD - Grandma B’s Homemade

 

1 - 1½ oz dry mustard        ½ t turmeric

1½ c + 3 T flour                   3 t salt

4 T sugar

 

Mix all together.  Add 1½ - 2 c boiling water gradually to the mixture.  Stir until well mixed.  Then thin with 1½ c vinegar.  Sometimes it takes a little more. 

 

I think the secret is the BOILING water and mix well with dry ingredients.

 


OYSTER CRACKERS

 

2 - 10 oz packages oyster crackers

Pour 1 c good oil over crackers

 

Mix together:

3 T or 1 - 1.1 oz pkg dry ranch dressing          3 t dry dill weed

½ t garlic salt                                                        ½ t lemon pepper

 

Sprinkle mixture over oyster crackers and mix.

 

Bake 275o 15 – 20 minutes.

 

 

“PUPPY” CHOW

 

1 - 12 oz pkg rice Chex or Crispix

 

Melt together:       12 oz milk chocolate chips

1 stick margarine

½ c peanut butter

Pour mixture over Chex and stir to coat.

 

Put in bag with 2 c powdered sugar and shake until well coated.

 

 

SEAFOOD CHEESE FONDUE

 

1 split clove of garlic                           French bread in 1” cubes

2 cans cream of shrimp soup            Steamed shrimp, scallops, king crab, or lobster chunks

1 c milk                                                  Fresh ground pepper 

1 lb Swiss cheese, grated                    Paprika

 

Rub pot with garlic.  Heat soup in pot and mix until smooth.  Slowly add milk and mix well.  Add cheese slowly stirring as it melts.  Add seafood.  Sprinkle with pepper and paprika and place over burner.  Dunk the bread using fondue forks.

 

NOTE:  Mom uses 2 cans of shrimp for the seafood.

 

 

SHRIMP APPETIZERS

 

Marinate 1 c large shrimp in BBQ sauce.

Wrap each shrimp in ½ slice of bacon and bake at 425o until done.

 

 

TACO PIE

 

Layer in a pizza pan or use two dinner plates:

 

1 can refried beans                              1 container guacamole dip seasoned with Tabasco

1 c shredded cheddar cheese             1 small can sliced ripe olives

¼ c green onion                                    1 tomato, chopped and drained

 

Serve with tortilla chips.


TORTILLA ROLLS

 

Flour tortillas                                        Cream cheese, softened

Green Chilies, chopped                       Ripe olives, chopped

Walnuts, chopped

 

Roll up, wrap tightly, and refrigerate.

Cut in 1 inch pieces.

Serve with salsa as dip.

 

 

WATER CHESTNUT APPETIZERS

 

Marinate whole water chestnuts in Soy Sauce

Coat with sugar and wrap in bacon – held in place with a toothpick.

Bake 425o.

 

 


SOUPS

 

 

CHEESY CHICKEN CHOWDER

 

3 c chicken broth                                                 1½ t salt

2 c potatoes, diced                                              ¼ t pepper

1 c carrots, chopped                                            ¼ c butter

1 c celery, chopped                                             1/3 c flour

½ c onion, chopped                                             2 c milk

1 c cheese (Velvetta)                                           2 c chicken, cooked and diced

 

Bring broth to a boil.  Reduce heat and add vegetables.  Cover and simmer until vegetables are cooked.  In a saucepan, melt butter and stir in flour.  Gradually add milk.  Cover and cook over low heat until thick.  Stir in cheese and cook until melted.  Add cheese mixture and chicken to broth.  Stir to combine and serve.

 

 

CLAM CHOWDER - Billie Moberg’s

 

Sauté onions.  Add celery and cubed potatoes.

Cook in the drained clam juice until done.

Add:       1 can cream of chicken soup                            1 can cream of celery soup

1 can cream of potato soup                              1 can cream style corn

Milk to make the right consistency                  2-3 cans clams

Add:       bacon, cooked and crumbled at the end.

 

 

CREAMY POTATO CHEESE SOUP

 

6 - 8 potatoes                                                       1 onion, chopped

3 carrots (or baby carrots), sliced                     2 stalks celery, sliced

¼ c (1/2 stick) butter                                           1 can cream of chicken soup

2 c milk                                                                  4 strips bacon, fried crisp, cooled,

1 - 8 oz pkg cream cheese, softened                                                and crumbled

Salt and Pepper, to taste                                    Shredded cheese

 

Cover vegetables with water in stockpot.  Boil until tender.  Drain off most of the water.  Mix butter, cream of chicken soup, milk, cream cheese, salt and pepper, and crumbled bacon.  Add to vegetable mixture and stir well.  Heat thoroughly.  Top with shredded cheese before serving.  

 

 


GOLDEN SQUASH SOUP

 

3 leeks, sliced (whites only)                                4 medium carrots

5 T margarine                                                       3 lbs butternut squash (pared and cubed)

6 c chicken broth                                                 3 medium green zucchini

2 t salt                                                                    ½ t thyme

¼ t white pepper                                                  1 c half and half

½ c milk                                                                 Parmesan cheese

 

In a large stockpot, sauté leeks and carrots in margarine.  Add squash, broth, zucchini, salt, thyme, and pepper.  Bring to a boil.  Simmer about 30 minutes or until vegetables are tender.  Cool until lukewarm.  Puree until smooth.  Return to stockpot.  Add cream and milk.  Heat through without boiling.  Garnish with Parmesan cheese.

 

Note:  Squash is easier to prepare by baking it whole, cutting it in half, scooping out the squash, and adding it to the pot when vegetables are done.

 

 

TORTILLA SOUP

 

2 quarts chicken stock                                        23 oz canned tomatoes

1½ c picante sauce                                              5 oz shredded corn tortillas

8 oz pasteurized cheese spread                         1.4 oz taco seasoning

5 oz diced cooked chicken breasts                   1 medium onion, diced

¼ stalk celery, diced                                            1 small carrot, diced

½ green bell pepper, diced                                  ¼ c fresh chopped garlic

½ t baking soda                                                   1 1/3 c cream

 

Sauté onions, celery, carrots, bell pepper, and garlic with 2 tsp butter until tender.  Add chicken stock, corn tortillas, taco seasoning, and chicken.  Boil for 15 minutes.  Add picante sauce, tomatoes, and cheese.  Simmer for 30 minutes.  Check soup for consistency.  If thicker consistency is desired, add additional shredded corn tortillas.  If thinner consistency is desired, add chicken stock.  Once consistency is checked, add baking soda and stir well to reduce acidity.  Add cream and stir.  Top with baked shredded tortillas.  Makes 1 gallon.  This can be frozen before you add the cream. 

 


SALADS

 

 

APPLE SALAD PARKER HOUSE – Grandma Ballantyne

 

2 c apples, diced                                                                  2/3 c miniature marshmallows

1 can mandarin oranges, drained                                     1 c mayonnaise

½ c sour cream                                                                     ½ c walnuts, chopped large

 

Mix mayonnaise and sour cream together.  Toss all together and serve chilled.

 

 

CABBAGE SALAD

 

Combine dressing ingredients: 

2 c mayonnaise                                                   1/3 c grated parmesan cheese

½ c sugar                                                               2 cloves garlic, minced

                Juice of ½ lemon

 

Combine salad ingredients except bacon in a large bowl:

                1 medium head cabbage, shredded                 1 bunch broccoli, broken small

                1-10 oz pkg frozen peas, thaw & drain           8 oz fresh mushrooms, sliced

                2 c chopped celery                                              1 bunch green onions, sliced

                1 lb bacon, fried and crumbled

 

Mix well.  Add dressing and bacon and toss.

 

 

CHICKEN and RICE SALAD

 

2/3 c Miracle Whip                                                              1/3 c Western Dressing

2 cans mandarin oranges, drained                                   1 c rice, raw, cook and cool

1 c celery, diced                                                                   ¼ c cashew nuts

3 lbs chicken or turkey, cooked and diced

 

Combine and chill.  Serves 12.

 

 

CHICKEN STUFFED MELON

 

¼ c mayonnaise                                                                  Lemon juice

2 c chicken, cooked and diced                                          1 c celery, diced

1 t salt                                                                                    1/8 t pepper

½ c grapes                                                                             2 oz almonds, slivered

 

Thin mayonnaise with lemon juice.  Add remaining ingredients.  Toss lightly.  Serves 6.

 


CHICKPEA and TOMATO SALAD

 

¼ c green onions, sliced                                                      2 T olive oil

2 T fresh lemon juice                                                          2 T fresh cilantro, chopped

½ t ground cumin                                                                                ¼ t paprika

¼ t salt                                                                                   ¼ t fresh ground pepper

¼ t ground coriander                                                           2 c plum tomatoes, seed & chop

2 – 19 oz cans chickpeas, drained and rinsed

 

Place all ingredients except chickpeas and tomatoes in a large bowl and whisk until blended.  Add chickpeas and tomatoes.  Gently toss to coat and combine.  Refrigerate at least 30 minutes or up to 6 hours.  6 servings.

 

 

CRAB SALAD

 

Combine cooled macaroni and dressing and marinate several hours:

1 box shell macaroni, cooked, drained, and cooled                     ¼ c Catalina dressing

 

Add as much of the following as you would like:

Black olives, chopped                                                        1 pkg imitation crab meat

Celery, diced                                                                         Green peppers, chopped

Cheddar cheese, shredded                                                                 Onion, chopped

 

Stir in the following dressing:

                ½ c sour cream                                                                     1 c Miracle Whip

                Milk to thin

 

Chill and serve.

 

 

CUCUMBER PICKELS

 

Mix and let stand ½ hour:

8 c large cucumbers, peeled & sliced               1½ T salt

1 c sliced onions                                                   1 green pepper, diced

1 sweet red pepper, diced                                   1 c diced celery

 

Mix together until sugar is dissolved:

1 c white vinegar                                                  1 t mustard seed

1 t celery seed                                                       2 c sugar

 

Pour over cucumbers.  Refrigerate.  Keeps for 3 months.

 


GRAINERY REFRIGERATOR DILL PICKELS

 

Boil and then cool:              2¾ quarts water

1¾ c vinegar

½ c salt

 

In ice cream pail (5 qt plastic pail) combine:                 6 heads dill

2 T pickling spice

5 cloves garlic

 

Fill ice cream pail with small cucumbers or spears.  Cover with brine.  Leave at room temperature for 12 hours and then refrigerate.

 

 

HOT FRUIT

 

1 jar applesauce                                                  1 can pears, cut in bite size pieces

1 can pineapple chunks                                     1 can grapefruit sections

1 can peaches, slices                                           1 can mandarin oranges

 

Drain juice off well.  Stir fruit together with 1/3 c red hot cinnamon candy.  Put in 1½ quart casserole, top with ½ c brown sugar.  Bake 325o until hot and bubbly (about 1 hour).

 

 

MARINATED NOODLES & CABBAGE

 

1 - 3 oz pkg Ramen noodles, chicken flavored, break up noodles

¼ c oil                                                                    3 T wine or rice vinegar

1 T sugar                                                               2 c shredded cabbage

1 – 6 ½ oz can chicken                                       ¼ c green onion

3 T sesame seed                                                   Salt and pepper

3 T almonds, sliced and toasted                       Green pepper rings

 

Mix together everything except almonds and green peppers.  Chill several hours.  Garnish with almonds and green peppers.  Serves 6 – 8.

 

 

NOODLE SALAD - Gary’s

 

1 pkg bow tie pasta                             2 pkgs spiral pasta, rainbow

2 jars artichoke hearts                        6 oz sliced ripe olives

2 pkgs Pepperoni                                 8 oz shredded cheddar cheese

8 oz mozzarella cheese                      2 jars Italian dressing

2 pkgs dry Italian dressing

 

Combine and marinate for 12 hours or more.

 


SEVEN LAYER SALAD

 

In a 9 x 13 inch pan layer:

1 large head of lettuce, broken up

½ c instant chopped onions or 1 c fresh onions

½ c diced green pepper

1 pkg frozen peas, broken up

1 c Miracle Whip

1 c shredded Cheddar cheese

Optional:  ½ c bac-o's or 8 slices bacon, crisp and crumbled.

 

Let set overnight.  Serves 10.

 

 

SHOESTRING SALAD

 

1 c carrots, shredded                                           1½ c celery, diced

1 c tuna, chicken, shrimp, or ham                    Onion, grated

½ c Miracle Whip                                                1 c shoestring potatoes

 

Combine everything except shoestrings.  Chill until serving.  Stir in shoestrings immediately before serving.

 

 

TURKEY SALAD

 

Combine:

2 c turkey, cooked and cubed           1 medium onion, chopped

Salt and pepper                                    2 – 11 oz cans mandarin oranges, drained

1 c celery, diced                                   ½ c almonds, whole, toasted

1 pkg ring macaroni, cooked and cooled

 

Make a dressing of:

2/3 c mayonnaise                                                1/3 c Western dressing

½ t curry powder

 

Mix all together and chill prior to serving.

 

 

ZESTY SHRIMP SALAD

 

2 boxes ring macaroni, cook and cool

Add:       1 c Catalina dressing and mix

Add:       ½ c onion, chopped

1 c celery, chopped

2 cans shrimp & juice

Make a dressing of the following:

1 c Miracle Whip

¼ c vinegar

3 T sugar

 

Mix well.  Let stand in refrigerator overnight stirring occasionally.  If too solid, add more dressing.

 


BREADS & ROLLS

 

 

BANANA BREAD – Cooking Healthy

 

½ c sugar                               1 1/3 c ripe banana

2 T brown sugar                   2½ c flour

5 T margarine                       1 t baking soda

1 whole egg                           ½ t salt

2 egg whites                          1/3 c walnuts

 

Preheat oven to 375o.  Spray large loaf pan with Pam.

Cream sugars and margarine.  Add eggs and banana and mix.  Add flour, soda, and salt and mix.  Stir in walnuts.  Pour into pan.  Bake 1 hour.

 

 

BEER BREAD

 

3 c self-rising flour

3 T sugar

1 c beer

 

Stir together.  Add desired seasonings.  Pour in greased loaf pan and bake at 350o 45 minutes.

 

 

BUNS – Wanda’s

 

Mix together, cutting in shortening:

6 c flour                                 ½ c shortening

½ c powdered milk              1 T salt

½ c sugar

Mix:       2 c warm water                    2 eggs

2 pkgs dry yeast

 

Add liquids to dry mixture and combine.  Leave slightly sticky, cover surface with thin layer of flour & let rest for 10 minutes.

Knead, adding flour if needed.  In BOSCH – beat 10 minutes on #1 to knead

Let rise till double.

Punch down, shape, and raise again.

Bake at 375o.  Makes 3 dozen

 

 

CARAMEL BUNT ROLLS

 

Cut 1 loaf frozen bread dough in 24 pieces and place in bottom of bunt pan.

Pour ¼ c melted butter over the top. 

 

Mix and pour over top of bread dough:

½ c cream

½ c white sugar

½ c brown sugar

 

Bake at 350o 25-30 minutes.  Cool for 5-10 minutes before dumping out of pan.


CARAMEL ROLLS

 

1 c cream                                                              1 c brown sugar

½ c butter                                                              Handful of marshmallows

Heat until all is melted.

This is enough for 1½ loaves of frozen bread in a 9 x 13 inch pan.

Add some to bottom of pan and some carefully on top.

 

 

PULL APART CARMEL ROLLS

 

3 - 4 cans refrigerated biscuits           ½ c ice cream

½ c white sugar                                    ½ c brown sugar

½ c margarine                                      Cinnamon and sugar

 

Cut biscuits into 4 pieces and roll in cinnamon and sugar.  Place in a greased 9 x 13 inch pan.  Melt ice cream, brown sugar, white sugar, and margarine together and pour over biscuits.

 

Bake 400o 20 minutes

 

 

CHEESE BUBBLE LOAF BREAD

 

2 loaves frozen bread dough thawed at room temperature

1½ c shredded cheddar cheese

1½ t basil

1 stick melted butter

 

Grease bunt pan.  Toss cheese and basil together.

Slice bread loaves equally and cut slices in fourths (approximately 32 pieces per loaf).  Roll pieces into balls and layer the balls in the bunt pan to cover the bottom.  Brush with melted butter and sprinkle 1/2 of the cheese over top.  Repeat with bread and cheese and then layer with bread topped with melted butter.  Cover and let rise until dough reaches the top of the pan.  Bake 20 minutes at 350o and an additional 20 - 30 minutes at 300o or until brown.

 

Turn out of pan immediately, cool, and serve.

 

 

CHEESE FRENCH BREAD

 

Cut 1 loaf French bread into slices and place on heavy duty foil.

Put ½ slice Swiss cheese between each slice.

Heat 1 large onion or bunch of green onion in 1/3 to ½ lb butter, sauté for 20 minutes.  Before baking add 2 T poppy seed to butter and onion & butter mixture and pour over foil wrapped bread.  Bake ½ hour (15 minutes covered & 15 minute uncovered).

 

 


CREAM CINNAMON ROLLS

 

1 loaf frozen bread dough thawed                   2 T melted butter

2/3 c brown sugar                                                                ½ c chopped walnuts

1 t cinnamon                                                        ½ c whipping cream

2/3 c sifted powdered sugar                               1 T milk

 

Roll dough out flat to about 18 x 6 inches and brush with butter.

Combine brown sugar, nuts, and cinnamon and sprinkle evenly over the dough.  Roll dough up and cut into 20 slices.  Place rolls, cut side down, in 2 round baking pans and let rise until double in size (1½ hours).  Pour cream over the rolls and bake at 350o 25 minutes.

 

Before serving drizzle with warm powdered sugar and milk frosting.

 

 

COWBOY BREAD

 

Mix together into fine crumbs the following:

2 c brown sugar                    1 c butter

3 c flour                                 1 t salt

Save 1 c of this for topping.

 

Mix together:

2 eggs                                     1 c sour milk or buttermilk

1 t cinnamon                        1 t nutmeg

½ t baking soda                   1 t baking powder 

 

Mix together all, except 1 c of the topping, making a batter.  Pour batter in a greased 9 x 13 inch pan.  Sprinkle saved topping over batter.  Bake 350o 30-35 minutes.

 

 

CHRISTMAS BREAD – Stella’s

 

Dissolve together:

2 pkgs dry yeast                   ½ c warm water

Little sugar

Add and mix well:

                3 c milk, warm                     ½ stick butter

                2 t salt                                    ¾ c sugar

Add and begin to mix into dough:

                3 c flour                                 2 eggs, beaten

                9 c flour (approximatly)

Mix in:

                ¾ c golden raisins, cooked

                1 lb glace fruit mix (cherries, pineapple, and orange and grapefruit peel)

Let rise.  Punch down and form into 6 round loaves.  Let double in size.  Bake 350o 40 minutes.  Frost with powdered sugar frosting.

 

Note:  Gary decorates the top with a Christmas tree of green frosting and a red cherry star.

 


FOCACCIA BREAD - ONION AND OLIVE

 

2 measures of flour                                             1 c plus water

1 T Olive oil                                                          1 t salt

1 pkg Active dry yeast                                        1 c chopped onion

2 cloves garlic, minced                                       1 T Oil

½ c sliced, pitted, ripe olives                              1 T Snipped fresh rosemary

                                                                                       or 1 t. dried rosemary, crushed

 

Use bread machine, dough cycle, mix the flour, water, olive oil, salt and yeast.

For topping, in a medium skillet cook onion and garlic in 1 T olive oil, covered over low heat for 3-5 minutes or till the onion is translucent, stirring occasionally.  Uncover, cook and stir just till onions begin to brown.  Remove from the heat.  If using olives, stir into onion mixture & set aside.

On a cookie sheet or baking stone.  Using your hands, flatten the dough into a circle about 12 inches in diameter.  With your fingers, press ½ inch deep indentations about 2 inches apart on the surface.  Spoon onion mixture on the top.  Sprinkle with rosemary.  Cover and let rise in a warm place till nearly double (about 20 minutes)

Bake 375o about 25 minutes or till golden.  If using dried tomatoes, sprinkle on top of dread during the last 5 minutes of baking.

 

For a different taste try BLUE or SWISS CHEESE AND WALNUT

Prepare as directed, except omit the onion, garlic, olives and tomatoes, and rosemary.  Instead, brush the shaped dough with the 2 T of olive oil.  Sprinkle with 1 c chopped walnuts and ¾ c crumbled blue cheese or shredded Swiss cheese.

 

 

HERBED ROLLS

 

¼ c margarine melted in pie plate

1½ t parsley flakes

¼ t dill

¼ t onion flakes

1 - 10 oz pkg refrigerator tube biscuits

 

Dip both sides of biscuit in spices and place in pie plate with butter.  Bake 425o 12 minutes.

 

 

LEFSA - Clarice’s

 

5 c riced potatoes                                2 T sugar      

1 c evaporated milk                            1 t salt

1 T shortening

 

Boil potatoes.  Drain & rice while warm.  Add evaporated milk, shortening, sugar, and salt.  Cool mixture over night before adding flour.

½ c flour to 1 c of potato mixture is a good rule to follow.

Use additional flour to roll out.

 


MONKEY BREAD

 

Melt ¼ c margarine and ½ c brown sugar.

In a small container mix ½ c white sugar and 1 t cinnamon.

Cut 2 packages of buttermilk biscuits in fourths.

Shake biscuit pieces in sugar and cinnamon and place in a bunt pan or bread pan.

Pour melted mixture over top and bake at 350o 25 minutes.

 

 

OATMEAL BREAD - BREAD MACHINE

 

1 pkg active dry yeast                                        1 c quick cooking oatmeal

3 c bread flour                                                      1 t salt

½ c molasses                                                        1 T vegetable oil

1¼ c plus 1 T warm water

 

In bread machine pan, place ingredients in order given.  Select “white bread” setting.  Bake according to bread machine directions.

 

 

POPOVERS

 

Work together:     2 c flour

¾ t salt

6 T butter

Mix together:        6 eggs

2 c milk

Mix everything together.  Pour in greased popover pans.  Bake 350o 1hour.  Makes 18 popovers.

 

 

WHITE BREAD – BREAD MACHINE

 

2 measures flour                  1 c water

1 t salt                                    1 t butter

1 t dry yeast

 

Bake on basic bake cycle (4 hours).


MEXICAN FOOD

 

 

FIESTA BURRITOS

 

10-12 flour tortillas                             1 envelope spaghetti seasoning mix

1½ c tomato sauce                              1 T oil

½ lb ground beef                                  1 - 15 oz can refried beans

1½ c chopped lettuce                          2 c shredded cheddar cheese

 

Wrap tortillas in foil - heat 250o 15 minutes

Stir together seasoning, juice, and oil and put aside.

Brown beef.  Add beans and ½ tomato mixture.  Cover and simmer 5 – 10 minutes.

Place beef filling in each shell, sprinkle with cheese, roll up, and place seam side down in greased shallow pan.  Pour remaining tomato mixture over burritos.

Bake 350o 20 minutes.

Serve topped with cheese and lettuce.

 

 

CHILE CASSEROLE

 

2 large cans whole chilies (6 small cans)                         ¾ lb Sharp cheese, shredded

4 eggs                                                                                     2 small cans Hunts tomato sauce

4 T flour                                                                                                1 large can evaporated milk

¾ lb Jack cheese, shredded                                                1 t oregano, optional

 

Layer in a 9 x 13 inch Pyrex pan ½ of chilies, Sharp cheese, and second layer of chilies.  Mix eggs, flour, and milk and pour into pan.

 

Bake at 4000 for 30 minutes.  Take out of oven and cool.

 

Layer on jack cheese, tomato sauce, and optional oregano.  Let completed dish stand until 30 minutes before serving.  Heat until bubbly, about 30 minutes at 3500. 

 

 

GREEN CHILI BURROS - Gary’s

 

Cook a 4 - 5 lb beef chuck roast with a little water, 4 - 5 cans green chilies, 1 large onion, garlic powder or juice, and 3 chicken bouillon cubes.  Cook until tender.  Remove from heat and shred beef.  Strain the broth and thicken like gravy.  Add to the shredded beef.

 

Warm flour tortillas until soft.  Place about ¼ c meat mixture on tortillas and roll lightly - placing seam side down in baking dish.

 

Cover burros with 2 cans cream of chicken soup and top with ¾ lb shredded cheddar cheese.  Bake at 350o about 30 min (until bubbly).

 

Serve with sour cream, ripe olives, green onions, and salsa on bed of shredded lettuce.

Should make about 16 burros or more.

 


VEGETABLES & SIDE DISHES

 

 

BAKED BEANS - Grandma B’s

 

2 lb Great Northern Beans, soaked in water overnight                 3 onions, chopped

5 smoked ham hocks                                                                         4 t salt

1 t celery salt                                                                                        1 T dry mustard

1 T prepared mustard

Boil on stove until skins of beans are loose.

Add:       1 c brown sugar                                                                    ¾ c catsup

½ c molasses

Add water to cover.  Bake at 325o 3 hours (until done).

 

 

BAKED CHICK PEAS

 

Coat Chick Peas (canned, rinsed and drained) with olive oil and sprinkle with sea salt.  Bake 350o - 400o 15 minutes.  A good substitution for potatoes.

 

 

HASHBROWN POTATO BAKE  - Mildred’s

 

1 - 32 oz bag Oneida frozen hash browns in a greased 9 x 13 inch pan

Combine:              1 large onion, chopped fine               1 pint sour cream (1 carton)

1 can cream of celery soup               1 large green pepper

1 can cream of potato soup              1 t salt 

Pepper

Pour over potatoes and let it run through.  Top with 4 oz grated cheese.

Bake 325o 1½ hours.  

 

 

SCALLOPED CORN – Grandma Ballantyne’s

 

1 - 1 lb can creamed corn                                                  1 egg, separated

½ c soda cracker crumbs (15 crackers)                           2/3 c cheddar cheese, shredded

3 T margarine                                                                       Salt and pepper

 

Mix together everything except egg whites.  Whip egg whites until frothy and stir in last.  Pour in greased casserole.  Sprinkle additional crushed crackers on top.  Bake 350o 30 minutes.

 

 

SCALLOPED CORN SUPREME

 

1 - 1 lb can (2 cups) golden cream-style corn                 ¼ c onion, minced

1 c milk                                                                                  3 T pimiento, chopped  (optional)

1 well-beaten egg                                                                 ¾ t salt

1 c cracker crumbs                                                              ½ c buttered cracker crumbs

 

Heat corn and milk.  Gradually stir in egg.  Add next 4 ingredients and dash pepper.  Mix well.  Pour into greased 8 inch round baking dish.  Sprinkle buttered crumbs on top.  Bake 350o 20 minutes.  Serves 6.

 


WILD RICE CASSEROLE

 

1 medium onion, chopped                                 1 c slivered almonds

3 c chicken broth                                                 1 clove garlic, minced

1 c wild rice, rinsed and drained                        ½ c butter or margarine

Salt and pepper                                                    2 - 4 oz cans mushroom, drained

 

Heat oven to 350o F.  In skillet, sauté onion and garlic in butter 5 minutes.  Add mushrooms and almonds; sauté 1minute longer.  Pour vegetable mixture into greased casserole.  Add chicken broth and wild rice.  Cover.  Bake 1 to 1½ hours, or until all liquid is absorbed.  Salt and pepper to taste.

 


MAIN DISHES

 

 

ALL-IN-ONE CASSEROLE

 

In 9 x 13 pan layer:            Sliced raw potatoes

Onions

Browned pork chops

Pour 1 can cream of mushroom soup mixed with ½ c milk over pork chops and bake 350o 1 hour.

 

 

B-B-Q ROAST BEEF

 

4 lbs beef roast                     ½ c catsup

3 t salt                                    2 T Worcestershire sauce

½ t pepper                             1 large onion, chopped

1 c water                                2 t garlic salt

½ t paprika                           4 T brown sugar

1 t dry mustard                    4 drops hot sauce

½ c lemon juice                    2 - 16 oz cans tomato sauce

 

Combine all ingredients in large kettle.  Cover and simmer 6 hours.  Shred meat with forks.  Pick out bones and discard.  Serve on hamburger buns.

 

 

CALICO BEANS

 

½ - ¾ lb hamburger                                             ½ lb bacon, cubed

1 c chopped onion                                               ½ c catsup

1 t salt                                                                    ¾ c brown sugar

1 t mustard                                                           2 T vinegar

1 - 1 lb can kidney beans                                   1 – 1 lb can lima beans

1 – 1 lb can pork and beans

 

Brown meat.  Add onion and cook slightly.  Mix all ingredients together.  Beans should be partially drained.  Bake 350o 40 minutes.

 

For crock-pot - drain beans very well.  Cook on low for 4 - 6 hours.

Freezes well before cooking.

 

 

BAKED CHICKEN BREASTS

 

6 chicken breasts, skinned and deboned

1 pkg or jar chipped dried beef, rinsed in hot water.

3 slices of bacon, cut in 2

1 can cream of chicken or mushroom soup

1 c sour cream

 

Place beef in bottom of greased 9 x 13 inch pan.  Place chicken on top and cover each breast with a piece of bacon.  Bake uncovered 30 minutes at 325o.  Mix soup and sour cream and pour over chicken.  Continue baking, uncovered, for another hour or until chicken is done.

 


CHICKEN CASSEROLE – Rose’s

 

Mix together:

4 c Stovetop stuffing and seasoning                                                1 c melted margarine

Spread ½ on bottom of 9 x 13 inch pan.

 

Mix together:

                2 cans cream of celery soup                                              4 t minced onion

                1 c milk                                                                                  1 c sliced water chestnuts

4½ c chicken breasts, boneless, cooked, and diced      1 can drained mushrooms

Spread over crumb base.  Cover with remaining crumb mixture.  Bake 350o 1 hour.  After the first 30 minutes cover with foil. 

 

 

CHICKEN CHUTNEY

 

2 skinless, boneless chicken breasts                                 1 T flour, heaping

1 oz butter                                                                             1 t minced onion

1½ oz mushrooms, sliced                                                   1 T Dijon mustard

2 T Chutney                                                                         1½ oz heavy cream

Dash of salt, pepper, and garlic powder

 

In saucepan heat butter until hot.  Flour one side of chicken breast, brown on floured side.  Add salt, pepper, garlic powder, onions, and mushrooms.  Continue to sauté until almost done, 325o or medium heat for about 30 minutes. 

Add chutney and mustard stirring well.  Remove chicken from pan.  Add cream to pan, stirring well.  Cook 30 seconds, pour over chicken and serve.

 

 

CURRY CHICKEN and RICE - Dot’s

 

Place chicken in foil lined pan.  Baste with sauce and bake uncovered, turning once at 350o  for 1½ hours.

Sauce:    ½ c butter                                                              ½ c honey

½ c prepared mustard                                         1 t curry powder

 

Chicken Curry Rice is prepared by combining the following in a 2 qt Casserole:

1 c rice                                                                   1 can chicken broth

1 can cream of mushroom soup                      1 can water

1 can water chestnuts, sliced                             ½ pkg onion soup mix

Cover and bake 1½ hour at 325o.

 

 

CHICKEN DIVAN

 

2 pkg broccoli spears, cooked

8 chicken breasts, cooked or sliced turkey breast

Place broccoli in bottom of baking dish, place breasts over.

 

Mix together:        2 cans cream of chicken soup          1 c mayonnaise

                                1 t lemon juice                                     ½ t oregano

Pour over chicken.

Top with 1 c shredded cheddar cheese and 1 c buttered breadcrumbs.

Bake 350o 30 minutes or until bubbly.

 


CHICKEN MUSHROOM SUPREME

 

4 chicken breasts, boneless                                1 c sliced fresh mushrooms

1 can cream of chicken soup                            Slivered almonds

½ c evaporated milk or half & half                 Parmesan cheese

Butter                                                                     4 T dry sherry

 

Brown chicken in butter.  Mix soup, milk, sherry, and mushrooms and pour over chicken.  Top with almonds and cheese.  Bake, covered, for 45 minutes 350 o.

 

 

CHICKEN WITH STOVE TOP

 

4 - 6 boneless, skinless chicken breasts           1 pkg Chicken flavored stuffing mix

4 - 6 slices Swiss cheese                                      ½ stick melted margarine

1 can cream of chicken soup

 

Grease large casserole dish.  Place chicken in dish, sprinkle with salt and pepper.  Top with cheese slices and soup.  Sprinkle with contents of flavor packet from stuffing mix.  Top with stuffing and drizzle melted margarine over all.  Cover (just top of stuffing) with foil to keep from browning too fast.  Bake at 350o for 45 minutes.  Remove foil and bake an additional 15 minutes.

 

 

HAMBURGER WILD RICE CASSEROLE

 

1 large pkg frozen broccoli, partially thawed                 1 c onion, diced

1 c wild rice (about 8 oz), cooked                                     ½ c green pepper, diced

    you can use Uncle Ben’s                                                1½ c celery, diced

1½ lb hamburger, fried and drained                                1 can cream of mushroom soup

2 cans chicken gumbo soup                                              ¼ c water chestnuts

4 oz cheese

 

Brown hamburger, set aside.  Sauté green peppers, onions, celery, and broccoli till tender.  Mix all ingredients, except cheese, together season to taste.  Bake 350o 30-45 minutes.  Sprinkle with cheese and return to oven for 15 minutes .  Serves 8.  Freezes well.

 

 

HAMBURGER HOT DISH, CROCK-POT

 

 

Layer the following in crock-pot seasoning each layer with salt and pepper:

2 large potatoes, sliced                                       2 – 3 medium carrots, sliced

1 - #2 can peas, drained                                     1 medium onion, sliced

1½ lbs ground beef, browned                            2 stocks celery, sliced

 

Mix together and pour over vegetables and meat:

1 – 10 oz can tomato soup                                                1 – 10 oz can water

 

Cover.  Cook on low 6 – 8 hours or high 2 – 4 hours.

 


KLUB

 

Cook meat (pork roast, country style pork chops, or ham) in water with seasoning to make a well seasoned soup base at least 2 hours.  Cool.  Remove meat and cut off enough meat cubes to fill each potato dumpling.

 

Potatoes, peeled and shredded (6 medium – large potatoes = 18 dumplings)

Mix potatoes with flour, salt, and pepper (quite a bit) until mixture reaches a consistency that balls can be formed

 

Form baseball sized potato dumplings with meat in center.  Drop in boiling soup base.  Simmer at least 1½ hours or simmer ½ hour and bake 350o 2 hours in a covered baking pan.

 

 

LAZY DAY LASAGNE

 

In large bowl, mix first 7 ingredients until blended and set aside:

1 (12 oz) container cottage cheese                   2 c shredded mozzarella cheese

2 eggs                                                                     1/3 c chopped parsley

1 t onion powder                                                  ½ t dried basil leaves

1/8 t pepper

 

In medium bowl, mix together spaghetti sauce and cooked ground beef:

1 (32oz) jar spaghetti sauce                              1 lb ground beef, browned

 

Additional ingredients:

9 uncooked lasagna noodles                             ¼ c water

Grated Parmesan cheese

In 12 x 8 inch pan spread ¾ cup meat sauce.  Layer 3 uncooked noodles on top of meat sauce.  Spread with half of the cottage cheese mixture and 1 ½ cups meat sauce.  Layer 3 more uncooked noodles on top of meat sauce.  Spread with remaining cottage cheese mixture.  Top with remaining 3 uncooked noodles and remaining meat sauce.  Pour water around edges of casserole.  Cover tightly with foil and bake at 375o 45 minutes.  Uncover and bake 15 minutes more or until noodles are tender.  Let stand 10 minutes before serving.  Serve with Parmesan cheese.  Makes 6 servings.

 

 

LOBSTER TAILS - BAKED STUFFED (MICROWAVE)

 

4 lobster tails (about 8 oz ea)                                            1/8 t onion powder

3 T butter or margarine, melted                                        1/8 t paprika

1/3 c seasoned dry bread crumbs                                     1/8 t salt

 

Select MEDUIM power.  With kitchen shears, cut lobster through center of soft shell (underneath) to the tail.  Lift lobster out of the shell by loosening with fingers, leaving meat attached to tail section.  (Lobster meat will rest on shell).  Arrange on 12-inch glass pizza dish, tails toward center. 

 

Combine remaining ingredients and sprinkle over lobster.  Heat, covered with wax paper, 8½ to 9½ minutes or until lobster is done.  Let stand 5 minutes.  Serve, if desired, with Lemon Butter.  Lemon Butter:  In small glass bowl, heat ½ cup butter and 1 to 2 tablespoons. lemon juice  for 1½ minutes or until butter is melted. 

 

Note:  FOR TWO SERVINGS, follow above procedure.  Half all ingredients; heat

lobster 5½ to 6½ minutes.


PHEASANT

 

Cut up and dip pieces in flour.  Brown in oil and put in baking dish.

Cover with chopped onion and mixture of:

1 can cream of mushroom soup

1 c cream

Salt and pepper

Bake 1 hour at 350o.  Continue baking 300o 1½-2 hours more.

 

 

POCKET DINNERS

 

Place a hamburger patty on a 12 inch square of heavy-duty foil.  Top with slice of onion and 5 or more slices of raw potato (cut ¼ inch thick).  Add as many carrot slices as you like.  Sprinkle with 1 tsp salt and 1/8 tsp pepper.  Seal foil securely and place on baking sheet.  Bake in oven 45-60 minutes at 350o.  You can also do these on the grill.

 

 

PORK CHOPS - BAKED

 

Prepare your favorite well-seasoned dressing.  Lay 2-3 browned pork chops on bottom of baking dish.  Season chops.  Spread dressing over pork chops.  Top with another layer of pork chops.  Cover each top pork chop with a thick slice of onion.  Bake 375o 1 hour.

 

 

PORK CHOPS - CREOLE

 

Brown chops on both sides.  Top each chop with an onion slice and one teaspoon brown sugar.  Mix together ½ c catsup and ½ c water, pour this over chops.  Cook covered 1 hour.

 

 

POTATO PIZZA CASSEROLE

 

Fill 9 x 13 inch pan ½ full of raw potatoes - 6 cups.

Layer 1½ lb ground beef, browned on top of potatoes.

Combine 1 can cheddar cheese soup with 1 c milk.  Heat and pour over potatoes and beef.

Mix together the following and pour over casserole:

1 can tomato soup                              ½ t oregano

1 t sugar                                                 ¼ t pepper

Cover with foil.  Bake 375o 60 minutes.

Remove from oven and sprinkle ½ c Parmesan cheese and sliced mozzarella cheese on top.  Return to oven until cheese melts.  You may add green pepper and pepperoni if desired.

 

 

PRIME RIB

 

Let meat stand at room temperature at least 1 hour.

Preheat oven to 375o.  Rub meat well with salt and sprinkle with pepper.  Place in shallow pan, do not cover, do not add water.

Cook for just one hour.  Turn off heat, but do not open oven door at any time until ready to serve.

Regardless of the length of time the meat has been in the oven, plan at least 4 hours, 30-40 minutes before serving, turn oven on again, set to 375o.  Cook meat an additional 30-40 minutes.

 

 

SWEDISH MEAT BALLS – Grandma Ballantyne

 

1 lb ground beef                                   ½ lb pork sausage

Salt and pepper                                    ½ t nutmeg

1 medium onion, chopped                 1 egg

¼ t baking powder                               ½ c bread crumbs, fine

 

Mix together.  Form into balls, roll in flour, and brown in frying pan.  Reduce heat and cook until almost done.  Place in heavy casserole (Dutch oven).

 

Make a gravy from drippings, flour, milk, and 1 can cream of mushroom soup.  Pour gravy over meat balls.

 

Bake 350o until simmering.  Reduce heat to 200o and cook 1 hour (until done).

 

 

VENISON ROAST

 

1 Venison roast                                    Carrots, potatoes, celery, onion, etc

1 can beer                                             1 can French onion soap

 

Place venison roast in crock pot.  Add 1 can onion soup and 1 can beer.  Cook on high for 4 to 5 hours.  Add vegetables and cook another 2 hours.

 

 

WHITE CHILI

 

1 lb navy beans, soak overnight and drain                    6 c chicken broth

2 cloves garlic, minced                                                       1 T oil

2 medium onions, chopped and divided in half            2 - 4 oz cans chopped green chilies

2 t ground cumin                                                                 3 c grated Monterey jack cheese

4 c diced cooked chicken or turkey breast                     ¼ t cayenne pepper

 

Combine beans, chicken broth, garlic and ½ of the onions in a large soup pot.  Bring to a boil, reduce heat and simmer until beans are very soft - 3 hours or more.  Add more chicken broth if necessary.

In a skillet, sauté rest of onions in oil until tender.  Add chilies and spices and mix thoroughly with bean mixture.  Add chicken and continue to simmer 1 more hour.  Serve topped with grated cheese.  8-10 serving.

 

 

ZA SANDWICHES

 

3 lb hamburger browned with onions              4 pkgs English Muffins

1 large Ragu plain spaghetti sauce                   1 large jar cheese whiz

 

Brown muffins.  Spread with cheese whiz.  Spread with spaghetti sauce.  Top with hamburger and a dolp of spaghetti sauce.  Sprinkle top with Parmesan, oregano, and dry parsley.

Freeze for later use or bake 350o 10 minutes.

 


DESSERTS

 

 

ALMOND CRACKERS - Sally’s

 

Line bottom of pan with club crackers and sprinkle with sliced almonds.

Boil and cook the following ingredients for 2 minutes:

½ c butter                                              ½ c sugar

1 T light corn syrup 

Pour over crackers and almonds.  Bake 350o 10 – 15 minutes or until bubbly. 

 

 

AMBROSIA CAKE - “PIG PICKIN CAKE”

 

Combine the following:

1 yellow cake mix with pudding                       2 eggs

½ c oil                                                                    ½ c water

1 - 11 oz Can mandarin oranges, do not drain

Mix on low with electric mixer for 3 minutes.  Pour in lightly greased and floured 9 x 13 inch pan.  Bake at 350o for 35 minutes.

 

Cool cake completely and frost with a mixture of the following (fold together):

1 - 15 ¼ oz can of crushed pineapple              1 small pkg instant vanilla pudding

1 – 9 oz carton Cool Whip

 

Refrigerate cake when done.

 

 

BETTER THAN SEX CAKE

 

1 German Chocolate cake mix                         8 oz cool whip

1 can sweetened condensed milk                     3 crunched heath candy bars

1 jar ice cream topping, caramel fudge, butterscotch, or caramel

 

Make cake according to directions. 

 

While still warm, poke holes in cake with clean pencil.  Pour sweetened condensed milk & caramel topping over cake.  When totally cooled, spread whip cream over top & sprinkle with heath bars.  Let set several hours before serving.

 

 


BROWNIES

 

2 c sugar                                               ½ c buttermilk

1 t soda                                                  2 c flour

2 eggs (slightly beaten)                       2 sticks margarine

1 t vanilla                                              3 squares chocolate

1 c water

 

Preheat oven to 350o.  Boil margarine, chocolate, and water for 1 minute and pour over the sugar and flour.  Add buttermilk, soda, eggs, and vanilla.  Mix well and pour into 10 x 15 inch pan.  Bake 20-30 minutes.

 

When cool frost with the following:

 

FROSTING:

Stir until boiling and boil 1 minute:

1½ c white sugar                                                  6 T margarine

6 T milk

Remove from heat and add:

1½ c miniature marshmallows                          ¾ c chocolate chips

1½ tsp vanilla

Beat and spread on brownies.

 

 

CANDY BAR SQUARES - Wanda

 

Beat together:      1 c (8 oz tub) Parkay soft margarine                               1 c sugar

                ½ c brown sugar, packed

Blend in:                2 eggs

Mix in:                   3 c flour                                                                 1 t baking soda

                1 t salt

Mix in:                   6 chocolate covered candy bars (about 1¾ oz each -Snickers works well), chopped.  Reserve ½ c for topping

 

Spread in 9 x 13 inch pan.  Sprinkle with reserved candy.  Bake 350o 25 – 30 minutes or until lightly browned.  Cool in pan on wire rack. 

 

 

CARRIE’s DELICIOUS FUDGE

 

3 c sugar                                                1 T unflavored gelatin

3 squares chocolate                            ½ c corn syrup

1 c milk                                                  1 c butter

2 t vanilla                                              1 c nuts

 

Mix all except vanilla and nuts in heavy saucepan.  Cook to soft ball stage (240o).  DO NOT STIR while cooking.  Stir in nuts and vanilla.  Cool 15 minutes.  Beat about 7 minutes and pour in greased 7 x 11 inch pan.

 


CHOCOLATE CHIP COOKIES

 

2 c shortening                                                       1 c white sugar

2 c brown sugar                                                    2 t vanilla

4 eggs                                                                     5 c flour

2 t soda                                                                  2 t salt

2 c chocolate chips                                              1 c chopped nuts, optional

 

Cream shortening, sugar, vanilla, and eggs.  Add sifted flour and other ingredients.  Add chips and nuts.  Mix well.  Bake 375o 8-10 minutes.  Makes 5 dozen.

 

 

CHOCOLATE FROSTING WITH MARSHMALLOWS

 

Stir until boiling and boil 1 minute:

1 c white sugar                                     ¼ c milk

¼ c margarine

Remove from burner and add:

1 c miniature marshmallows             1 t vanilla

½ c chocolate chips

Beat and spread on cake or brownies.

 

 

CHRISTMAS COOKIES

 

Cream together:

1 c butter                                               3 eggs

1½ c brown sugar

Sift together & add to the above mixture:

                2½ c flour                                              1 t cinnamon

                1 t soda                                                  ½ t salt

Add:       ½ lb Brazil nuts                                    ½ lb slivered almonds

                1½ lb dates                                           ½ lb candied green cherries

                ½ lb pecans                                           ½ lb candied red cherries

                ½ lb walnuts

Use some of the flour to dredge fruit & nuts.

Use a packed cookie scoop to place on an ungreased pan.

Bake 350o 10 – 15 minutes.

 

Frosting:               3 oz cream cheese                               ½ c powdered sugar

                                ½ t vanilla extract                               ½ t almond extract

NOTE:  I double frosting & use a pastry brush to frost

 

 

CONGO BARS

 

¾ c butter                                                              2 1/3 c brown sugar

3 beaten eggs                                                        2¼ c flour

2½ t baking powder                                            Salt, pinch

1 - 12 oz pkg chocolate chips                            ½ - 1 c coconut

 

Melt butter in saucepan and mix in remaining ingredients

Pour in greased and floured 9 x 13 inch pan.  Bake 35 minutes at 325o.

 


DELICIOUS BARS – Anne Peltier

 

Mix together and pat in bottom of 9 x 13 inch pan:

                ½ c margarine                                      ¼ c sugar

                1 c flour

Bake 10 minutes at 350o.

 

Mix together and spoon onto crust (mixture is very thick and hard to spread so drop many T so you only have to spread a small distance):

                11 graham crackers (crushed)           1 c chocolate chips

                1 can sweetened condensed milk     1 t baking powder

                ¼ t salt

Bake 350o 20 minutes.

 

Whip together the following and frost cooled bars:

                1½ c powdered sugar                          1 t vanilla

                ½ c margarine, softened

 

 

ENGLISH TOFFEE

 

Butter bottom only of 9 x 13 inch pan.  Sprinkle in bottom:

                1 c almonds, slivered, chopped, and toasted

In medium sauce pan cook the following until reaches 300o (hard crack stage):

1 c butter

1 c brown sugar

Pour mixture over almonds and spread out (mixture will not go all the way to the edges).

Over warm toffee sprinkle:

1 - 12 oz pkg milk chocolate chips

Spread as they melt.

 

Refrigerate several hours.  Lift toffee out of pan and break into bite-sized pieces.  Store in tightly covered container.

 

 

FRUIT PIZZA

 

Crust.  Mix together the following and pat in pizza pan.  Bake 350o 10 - 15 minutes—no longer.  Cool.

½ c powdered sugar                                            ¾ c soft margarine

1½ c flour

 

First Layer.  Beat until creamy.  When crust has cooled, spread mixture over top of crust.

1 - 8 oz pkg cream cheese, softened                                ½ c sugar

1 t vanilla

 

Second Layer.  Arrange any amount (or any combination) of fruit atop the cream cheese mixture, such as:  Strawberries (3/4 to 1 pint, hulled), pineapple, oranges (peeled and sliced—1½ to 2), banana (1), grapes (green and red, seedless), kiwi fruit (2), blueberries, nectarines, plums, etc.

 

Glaze.  Heat to a boil.  Cook until slightly thickened.  Cool and pour over pizza.

2½ T cornstarch                                   1 c fruit juice (pineapple juice is best)

¾ c sugar                                               1 t lemon juice

 

Carolyn’s note:  Use your creativity to fashion this unusual but tasty dessert pizza.


GERMAN CHOCOLATE CAKE – Grandma Ballantyne

 

1 pkg German sweet chocolate                         ½ c boiling water

1 c butter                                                               4 egg yolks, unbeaten

2½ c cake flour, sifted                                        4 egg whites, beaten stiff

2 c sugar                                                                1 t vanilla

1 t baking soda                                                    ½ t salt

1 c buttermilk

 

Melt chocolate in boiling water.  Cool.  Cream butter and sugar until fluffy.  Add egg yolks, one at a time, and beat well after each addition.  Add melted chocolate and vanilla.  Mix well.  Sift together salt, baking soda, and flour.  Add flour mixture alternately with buttermilk to chocolate mixture beating well.  Beat until smooth.  Fold in egg whites.  Pour into 3 – 8 or 9 inch round cake pans lined with wax paper.  Bake 350o 30 – 40 minutes.  Cool.  Frost tops only.

 

FROSTING:

Combine in a saucepan:

                1 c evaporated milk                            1 c sugar

                3 egg yolks                                            ½ c margarine

                1 t vanilla

Bring to a boil over medium heat, stirring occasionally.  Boil approximately 12 minutes, until thickened.

 

Add:       1 1/3 c coconut                                    1 c pecans, chopped

Beat until thick enough to be spread.

 

 

KIT KAT BARS

 

Line a 9 x 13 inch pan with Club House or Waverly crackers.

Boil the following for 5 minutes:

2 c crushed graham crackers                             1 c brown sugar

½ c white sugar                                                    ½ c milk

1 c margarine or butter

Spread half of boiled mixture on top of crackers.  Add another layer of crackers and spread the remaining boiled mixture on crackers.  Add another layer of crackers.

 

Melt together the following and frost with:

1 c chocolate chips                                              2/3 c peanut butter

Chill and serve.

 

 

MELT AWAY COOKIES

 

2/3 c cornstarch                                   1 c flour

½ c powdered sugar                            ½ c butter

½ c margarine

 

Cream butter and sugar.  Add dry ingredients that have been sifted together.  Drop on cookie sheet or roll into small ball and press on sheet.  Bake 15 minutes at 325o.

FROSTING:        1 c powdered sugar                             3 T lemon juice

1/3 c melted butter                              1 T powdered lemon rind

 


MOLASSES SUGAR COOKIES - Clarice’s

 

¾ c shortening, melted                                        2 c flour

1 c sugar                                                                ½ t cloves, ground

¼ c molasses                                                        ½ t ginger, ground

1 egg                                                                       1 t cinnamon, ground

2 t baking soda                                                    ½ t salt

 

Mix and cool in refrigerator.

Make into balls.  Press down with a glass dipped in sugar.

Bake 350o until browned nicely, but still puffed.  They crack when taken out of oven.

 

 

MRS FIELDS COOKIES

 

Cream together:   2 c margarine                       2 c brown sugar

2 c white sugar

Add and mix:       4 eggs                                     2 tsp vanilla

Mix in:                   4½ c flour                              2 t baking powder

                1 t salt                                    2 t baking soda

5 c oatmeal – put in blender & make like flour

Add:                       1 bag chocolate chips

1 - 8 oz Hershey bar, grated fine

Bake 375o 6 – 8 minutes on ungreased pan.

 

 

NORWEGIAN ALMOND CAKE

 

Spray HALF ROUND LOAF PAN with Pam.

Beat well:                              1¼ c sugar                             1½ t pure almond extract

1 egg                                       2/3 c milk

Add and mix well:               1¼ c flour                              ½ t baking powder              

¾ stick margarine, melted

Pour in pan.  Bake at 350o 40 – 50 minutes, until edges are golden brown.  Cool in pan. 

 

NOTE:  For easier handling place the pan on a cookie sheet. 

 

Sprinkle with powdered sugar prior to serving if desired.

 

OATMEAL FUDGE BARS

 

Combine the following and set aside:

1 c margarine                                                       2½ c flour

2 c brown sugar                                                    2 t vanilla

2 eggs                                                                     1 t baking soda

2 c oatmeal                                                           1 t salt

1 c chopped walnuts

 

Melt condensed milk & chips together.  Add other ingredients and set aside.

1 – 14 oz can sweetened condensed milk       2 T margarine

12 oz chocolate chips                                         2 tsp vanilla

1½ c chopped walnuts                                        ½ tsp salt

 

Preheat oven to 350o degrees.  Pat 2/3 of oatmeal mixture in a greased 10 x 15 inch baking pan.  Compact with fork.  Spread chocolate mix on top.  Crumble remaining oatmeal mixture over chocolate.  Bake 20 – 25 minutes.  Cut in 1½ inch bars.


PEANUT BUTTER DREAM BARS - Wanda

 

Combine and mix well:

2 c quick oats                                                       1½ c flour

1 c peanuts, chopped                                          1 c brown sugar

1 t baking soda                                                    ¾ t salt

Add, mixing thoroughly (mixture will resemble coarse crumbs):

                1 c margarine, melted

Press all except 1½ c crumb mixture into bottom of jelly roll pan.  Bake 375o 12 minutes.

 

Combine and mix well:

1 can (14 oz) sweetened condensed milk

                1/3 c peanut butter

Spread over partially baked crust to within ¼ inch of edge.

 

Combine:

                1½ c reserved crumbs                                         1 c M&M’s

Sprinkle over milk mixture, pressing in lightly.  Bake 375o 20 - 22 minutes.  Cool before cutting.  Stays moist for up to a week.

 

 

PEANUT STAR COOKIES

 

½ c butter                                                                              1 t soda

½ c peanut butter                                                                                ½ t salt

½ c white sugar                                                                    1 t vanilla

1¾ c flour                                                                              1 - 9 oz pkg. chocolate stars

1 egg

 

Mix in order given.  Roll in round balls about an inch in diameter and bake 8 minutes at 350o.  Remove from over and place chocolate stars on top.  Bake 2 more minutes until candy cracks.

 

 

PEARL’s COOKIES

 

Cream well:          1 c butter                                               ½ c brown sugar

Add:                       1 t vanilla                                              2 c flour

                ½ c walnuts, crushed

Make into balls and flatten.  Bake 375o 12 minutes.

 

 

PECAN FINGER ROLL COOKIES – Grandma Ballantyne

 

½ c pecans, chopped                                                          1 T water

½ c butter                                                                              ½ c shortening

½ c powdered sugar                                                            2 t vanilla

2 c flour, sifted

 

Combine all ingredients at once and mix until well blended.  Roll in finger size rolls.  Place on cookie sheet and chill.  Bake 375o 25 minutes (until done).  While warm, lay tops in powder sugar to coat.

 


RICE PUDDING - Grandma Brackelsberg’s

 

1 c rice (short grained)                        ¼ t salt – added after ½ hour of cooking

6 c whole milk                                      ¼ to ½ c sugar added at same time as salt

1 c cream

 

Bring rice, milk, and cream to a boil in a heavy sauce pan.  Reduce heat to simmer and continue to simmer until liquid is absorbed.  May be placed in oven at low heat (250o) for about 1½ to 2 hours.

 

 

RHUBARB BARS

 

Combine and press in 7½ x 11 inch pan (or double and use a 9 x 13 inch pan):

                1 c flour                                 5 T powdered sugar

                ½ c butter

Bake 350o 15 minutes.

 

Mix and spread on crust:

                2 eggs, beaten                       1½ c sugar

                ¼ c flour                                2 c rhubarb

Bake 350o 35 minutes.

 

 

RHUBARB CAKE

 

Cream:                  ½ c shortening                                      1½ c white sugar

Add:                       1 egg                                                       1 c sour milk mixed with 1 tsp soda

1 t vanilla                                              2 c flour

Stir in:                    3 c rhubarb

 

Pour in greased and floured 9 x 13 inch pan.

Sprinkle top with combination of:   ¼ c sugar

1t cinnamon

Bake 350o 35 minutes.

 

Note:  To make sour milk, add 1 T vinegar to 1 c milk

 

 

SCHOOL FUEL

 

¾ c brown sugar                                   6 T margarine

3 T light corn syrup                             ¼ t baking soda

4 c Corn Chex                                      4 c Rice Chex

¼ c semisweet chocolate chips

 

Cover cookie sheet with waxed paper.  Microwave brown sugar, margarine, and corn syrup in large, uncovered, bowl on high 1 – 2 minutes, stirring after 1 minute, until margarine is melted.  Stir in baking soda until dissolved.  Stir in cereals.  Microwave on high 3 minutes, stirring every minute.  Spread on cookie sheet.  Cool 10 minutes.  Break into bite-sized pieces.  Microwave chocolate chips in small bowl on high 1½ minutes or until chocolate chips can be stirred smooth.  Drizzle chocolate over snack.  Refrigerate 30 minutes.  Store in airtight container.

 

NOTE:  1 c broken pretzels or ½ c honey-roasted peanuts may be stirred in with cereal.


SUGARED PEANUTS

 

2 c raw Spanish peanuts                    1 c sugar

½ c water

 

Combine in a heavy saucepan and bring to a boil over medium heat.  Boil 10 minutes or until sugar crystallizes.  Pour on a well buttered cookie sheet and lightly sprinkle with salt.  Bake 300o 15 minutes.  Stir.  Bake 15 additional minutes.  Cool.  Store in covered container.

 

 

TIRAMISU

 

2 (about) 4.4 oz pkg Champagne biscuits                      1 ea 7 ¾ to 8 oz container

     (dry 4 inch long ladyfinger-like biscuits)                         mascarpone cheese  (Italian cream

2½ c hot water                                                                          cheese or 8 oz. cream cheese with 

¼ c sugar                                                                                    ¼ c whipping cream & 2½ T sour

5 t instant espresso powder                                                     cream)

¼ c brandy                                                                            3 T sifted powdered sugar 

2 T vanilla extract                                                               1 c chilled whipping cream

2 T unsweetened cocoa powder (scant)                          Espresso beans (optional)

 

Cover bottom of 9 x 13 inch glass baking dish with single layer of biscuits.  Combine water, sugar and espresso powder in large bowl.  Stir until sugar and espresso powder dissolve.  Stir in brandy and vanilla.  Pour 1 cup espresso mixture over biscuits in baking dish.  Reserve remaining espresso mixture.

 

Beat mascarpone cheese and 2 T powdered sugar in medium bowl until creamy.  Using electric mixer fitted with clean beaters, beat cream in another medium bowl until peaks form.  Gently fold whipped cream into cheese mixture in 2 additions.  Spread mixture evenly over biscuits.  Dip enough biscuits into remaining espresso mixture to cover tiramisu and arrange in single layer over cheese mixture.  Cover and refrigerate at least 2 hours or overnight.

 

Combine cocoa powder and remaining 1 T powdered sugar in small bowl.  Sift evenly over tiramisu.  Garnish with espresso beans, if desired.  Top with whipped cream.

 

 

TOASTED ALMOND CRUNCH

 

1 c margarine                                       ¾ c almonds, slivered, toasted

1 c sugar                                                3 T water

3 squares semi-sweet chocolate        1 T light corn syrup

 

Melt margarine over low heat in heavy saucepan.  Add sugar, corn syrup, and water.  Cook, stirring occasionally, to hard crack stage (300o).  Remove from heat at once and quickly stir in ½ c almonds.  Pour in buttered 9 inch square pan.  Cool.  Spread melted chocolate over candy and sprinkle with remaining almonds.  Set in refrigerator until firm.  Break into bite size pieces.  Store tightly covered in refrigerator.

 


TOFFEE BARS

 

Mix and press into 9 x 13 inch pan:

                1 c butter                                               1 c brown sugar

                2 c flour                                                 1 egg yolk

                ¼ t salt                                                   ½ t vanilla

Bake 325o 15 - 20 minutes.

 

Frost with 3 – 4 milk chocolate bars and sprinkle with chopped pecans.

 

 

TURTLE CAKE (BARS)

 

1 box German chocolate cake mix                  14 oz Kraft caramels

½ c evaporated milk                                           ¾ c butter, melted

2 c pecans, chopped                                           1 c chocolate chips

 

Mix caramels, milk, and melted butter in top of a double boiler.  Mix cake mix according to directions on box.  Pour ½ of batter evenly into a greased 9 x 13 inch pan.  Bake 15 minutes at 350o or until firm.  Sprinkle chocolate chips over hot baked cake.  Then spread on caramel mixture and sprinkle with 1 c pecans.  Pour the rest of the cake batter over the top and sprinkle remaining pecans nuts on top.  Bake 25 minutes at 350o or until baked through.  Cool and serve.

 

 

ZUCCHINI CHOCOLATE CAKE

 

Cream together:

½ c soft margarine                              ½ c corn oil

1 ¾ c sugar                                            2 eggs    

Add:       1 t vanilla                                              ½ c sour milk, buttermilk, or sour cream

                4 T Cocoa                                             ½ t baking powder

                1 t baking soda                                    ½ t cinnamon

                ½ t cloves                                              2½ c unsifted flour

                Salt, dash                                              2 c diced, peeled zucchini (not shredded)

¼ c chocolate chips sprinkled on top before baking

 

Bake at 325o F for 40-45 minutes in 9 x 13 inch pan or muffin cup