Our Family Cookbook

Our Family Cookbook ©2011 by Jessica Downard Food Photography by Jessica Downard Recipes Courtesy of: Betty Prarie (Granny) Bettye Wingate (Mema) Lauri Downard Jodi Ogden Kristen Wingate Jessica Downard Paige Wingate

Our Family Cookbook Compiled and Edited by Jessica Downard ©2011 by Jessica Downard

Table of Contents Appetizers & Sauces...........01 Main Dishes.........................21 Artichoke Dip......................................................03 Clam Dip..............................................................03 Corn Burrito Sauce.............................................05 Marinara Sauce..................................................05 Peanut Chicken Skewers..................................07 Salmon Log.........................................................07 Spaghetti Sauce.................................................08 Super Quick Ricotta............................................08 Stuffed Jalapeños..............................................09 Stuffed Mushrooms............................................09

Sides & Salads......................11 Boule Bread.........................................................13 Cheesy Potatoes.................................................14 Chicken Salad.....................................................14 Corn Salad...........................................................14 Couscous Salad..................................................15 Fried Rice.............................................................15 Hot Avocado and Tomato Salad.......................17 Mexican Cornbread............................................17 Potato Salad........................................................19 Sesame Seed Dressing......................................19 Waldorf Salad......................................................19

Bacon Wrapped Stuffed Chicken.....................23 Bierocks..............................................................25 Calabacitas.......................................................26 Chicken and Dumplings.....................................27 Chicken Enchiladas...........................................27 Chicken Marsala.................................................29 Chicken Pot Pie...................................................29 Chicken Taco Salad...........................................30 Chili.....................................................................31 Chili Rellenos......................................................31 Creamed Pork Chops.........................................33 Eggplant Lasagna..............................................34 Hamburger, Noodle, and Corn Casserole........35 Oven Fried Chicken...........................................35 Peg Bracken Meat Balls.....................................37 Pinwheel Casserole...........................................37 Porkchops and Rice............................................38 Shortribs and Noodles.......................................38 Split Pea Soup.....................................................39 Quiche Diane......................................................41 Quiche Florentine...............................................42 Salmon Tacos.....................................................43 Zucchini Mac Bake..............................................43

Cakes & Pies........................45 Cookies & Desserts.............59 Apple Crisp...................................................47 Baking Powder Coffee Cake.......................47 Banana Cake................................................49 Carrot Cake...................................................49 Cheesecake................................................51 Chocolate Pie...............................................51 Date Cake.....................................................52 Fool Proof Pastry..........................................52 Lemon Pie.....................................................53 Meringue Pie Topping..................................53 Oatmeal Cake...............................................55 One Egg Cake...............................................55 Pineapple Upside Down Cake....................57 Potato Chocolate Cake...............................57 Wine Cake.....................................................58

Angel Cookies...................................................61 Blue Ribbon Lemon Bars.................................61 Caramel Corn....................................................63 English Toffee....................................................63 Ginger Cookies..................................................64 Lemon Bread.....................................................65 Lemon Pudding.................................................65 Kickapoo Kruneh Kookies...............................67 No Bake Cookies..............................................67 Peanut Brittle.....................................................69 Peanut Butter Bars............................................69 Peanut Butter Cookies.....................................70 Peanut Butter Krumble.....................................71 Pecan Rolls........................................................71 See’s Fudge........................................................73 Sugar Cookies....................................................73 White Fudge........................................................74

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Appetizers & Sauces

02

Artichoke Dip Recipe By Jodi

2 cans artichoke hearts, quartered 2 cups grated jack cheese 1/4 cup parmesan cheese 1 cup mayonnaise dash of Tabasco sauce 1 large can diced green chilies

Drain and chop artichokes. Stir together all ingredients, save 1/2 the cheese. Pour mixture into a casserole dish. Place rest of cheese on top and bake at 350 uncovered until bubbly.

Clam Dip Recipe By Granny

1 clove garlic 8 oz. cream cheese 2 tsp lemon juice 1/2 tsp Worchestire sauce 1/2 tsp salt dash freshly ground pepper 7 oz. can minced clams 1/4 cup clam broth

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Rub a mixing bowl with the garlic, which has been cut in half. Place the cream cheese in the bowl, cream it with a spoon until smooth, and gradually add the remaining ingredients. Blend well.

Appetizers & Sauces

04

Corn Burrito Sauce Recipe By Mema

6 oz. can tomato sauce oil 1/2 tsp salt 1 tsp garlic powder oregano

Put about an in of oil in the bottom of a jar. Pour in tomato sauce and fill about 3/4 with water. Put in seasonings and shake. It is better if it sets for a few hours

Marinara Sauce Recipe By Mema

1/2 can tomato paste 1 onion, diced 4 cloves minced garlic 4 tsp fresh thyme (1tsp dried) 1/2 medium carrot, finely shredded 2 28 -oz cans tomatoes salt to taste If bitter add 1/4 tsp or less sugar

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Crush tomatoes by hand. Cook onions, carrots until onion is transparent add all other ingredients cook 1/2 hour or more as desired.

Appetizers & Sauces

06

Peanut Chicken Skewers Recipe By Lauri

Chicken tenderloins Bamboo skewers 1 cup peanut butter 1 T garlic 1 T soy sauce 2 T honey 1 T sesame oil 1 tsp red pepper flakes

Grill chicken on bamboo skewers. Meanwhile combine the rest of ingredients in a saucepan and heat until smooth and bubbly. Pour over chicken and serve.

Salmon Log Recipe By Jodi

1 large can salmon 8oz. cream cheese, softened 1 T lemon juice 1 T grated onion 1 tsp. horseradish 2 tsp. liquid smoke 1/4 tsp. salt 1/2 cup chopped nuts 2 T chopped fresh or dried parsley Assorted crackers

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Drain and flake salmon. Combine cheese, juice, onion, horseradish, liquid smoke, salt and salmon. Chill several hours. Combine nuts and parsley and set aside. Shape salmon mixture into a log or ball. Roll in nut mixture. Serve with crackers.

Spaghetti Sauce Recipe By Jessica

1 large onion 1 1/2 T sugar 1/2 lb. ground beef 2 Italian sausages 1 lg can tomato sauce 1 lg can diced tomatoes fresh marjoram fresh thyme fresh basil fresh oregano 2 T olive oil

Brown the onions in olive oil. Add sugar and salt to taste. Add meat and cook until meat begins to brown. Add the remaining ingredients and simmer for 1 hour, stirring occasionally.

Super Quick Ricotta Recipe By Jodi

1 gallon organic whole milk 1 tsp. citric acid 1/4 cup cool water 1 tsp. cheese salt (optional)

Dissolve citric acid in cool water. Add the milk and the citric acid solution to a stainless steel pot. Stirring occasionally to prevent scorching, slowly heat the mixture to between 185 and 195 degrees. As soon as the curds and whey separate (there should be no milky whey, only clear whey), turn off the heat and let sit undisturbed for 10 minutes. Line a colander with cheesecloth or butter muslin, and ladle the curds into the colander. Mix in the salt with a spoon. Let the cheese drain for 30-45 minutes. For a firmer cheese, tie the cheese cloth into a bag and hang it from a hook to drain. Serve immediately or refrigerate. Yield: 1 1/2 to 2 pounds. Serving suggestions: ricotta and honey on bread or crackers; use in lasagna.

Appetizers & Sauces

08

Stuffed Jalapeños Recipe By Larui

jalapeños bacon cream cheese grated cheddar cheese toothpicks

Clean jalapeños and cut each lengthwise. Mix together cream cheese and cheddar. Spoon mixture into jalapeño halves. Wrap with bacon and secure with toothpicks. Bake at 425 for about 20 minutes until bubbly.

Stuffed Mushrooms Recipe By Larui

16 oz. white button mushrooms Variation 1: 8 oz. cream cheese 1/2 cup cheddar cheese 1 T dry ranch mix Variation 2: 8 oz. cream cheese green onions, chopped

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Remove stems and clean out mushrooms. Stir together other ingredients in a bowl. Spoon the mixture into the hallowed out mushroom caps and place them into a 9x13 baking dish. Cook at 425 until golden and bubbly.

Appetizers & Sauces

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Sides & Salads

12

Boule Bread Recipe By Jodi

3 cups lukewarm water 1 1/2 T granulated yeast 1 1/2 T coarse kosher or sea salt 6 1/2 cups unsifted, unbleached, all-purpose flour (could put part barley flour or rye flour or bread flour for chewy bread, etc.) Seeds for top (optional) examples: black and white sesame seeds, fennel seeds, caraway seeds, etc. Cornmeal for pan For a larger recipe: 6 C water 3 T salt 3 T yeast 13 C flour

Put water in bowl and mix in yeast and salt . Mix in flour with wooden spoon. No kneading! This step takes a few minutes. Cover loosely with a warm towel or plastic wrap and sit for 2-5 hours. 5 hours gives you the largest yield of bread. Use dough anytime, but easiest to shape after refrigerated. Take about 1 pound (grapefruitsized) piece and roll in your floured hands. Can take smaller sections of dough for rolls, however may need less cooking time. Any leftover dough place in refrigerator for up to 2 weeks, with loose cover or freeze in 1 pound portions in airtight container and defrost overnight in frig. Heat oven to 450 F. Place corn meal on cookie sheet, then dough, sprinkle flour on top and cut an X shape with serrated knife on top. Then spray with water mister and place in oven. Mist half way through if possible, gives the hard artisan crust. Bake about 30 minutes. Makes 4- 1 lb loaves.

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Cheesy Potatoes Recipe By Lauri

6-8 potatoes 1 can cream of chicken soup 1 cup sour cream 2 cups cheddar cheese, grated 2 cups green onions

Boil and peel the potatoes. Combine remaining ingredients (save 1/2 cup cheese). Add the potatoes and mash them down a bit so the mixture is lumpy. Stir until fully combined. Pour the mixture into a 9x13 baking dish and sprinkle the remaining cheese on top. Bake at 350 for about 30 minutes or until the cheese is melted on top and slightly golden.

Chicken Salad Recipe By Mema

1 roasted chicken 1/2 cup pecans 1/2 cup chopped celery seedless grapes mayonnaise salt & pepper

Remove chicken from bone and chop. Chop up pecans, celery and grapes. Mix all ingredients and moisten with mayonnaise. Salt and pepper to taste.

Corn Salad Recipe By Mema

2 cans white shoe peg corn 2 small cucumbers, diced 1/2 cup mayonnaise, scooped out 4 green onions, chopped 1 medium tomato, chopped (optional) salt and pepper to taste

Combine all ingredients and serve.

Sides & Salads

14

Couscous Salad Recipe By Jessica

4 medium tomatoes, chopped handful of basil, chopped 1/2 cup crumbled feta cheese 1/4 cup pine nuts pkg. couscous, prepared 2-4 T olive oil salt and pepper to taste

Prepare couscous and chill. Add remaining ingredients to couscous in a large bowl, adding enough olive oil so the mixture is fully moistened. Serve cold.

Fried Rice Recipe By Paige

2 cups cooked rice 1 T sesame oil 1 egg 1 T milk soy sauce

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Heat the sesame oil in a large frying pan. Beat the egg and milk in a separate bowl. Add rice to frying pan. Make a circle in the center of the rice and add egg mixture into the hole. Stir until the egg is fully cooked. Add soy sauce to the rice mixture and stir together.

Sides & Salads

16

Hot Avocado and Tomato Salad Recipe By Mema

1 can diced Ortega chilies tomatoes avocados Kraft herb and garlic or Italian dressing salt and pepper to taste

Layer chilies on bottom of dish. Slice tomatoes and avocados and layer over chilies. Add salt and pepper and blend carefully. Top with dressing.

Mexican Cornbread Recipe By Mema

1 cup + 2 T cornmeal 2 eggs, well beaten 1 cup milk 1/2 cup bacon drippings 1/2 tsp soda 3/4 tsp salt 1303 size can creamed corn 1 lb ground beef 1 lg chopped onion 3 canned jalapeños or dices chilies 1/2 lb longhorn cheese 1 1/2 pimentos

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Mix together 1 cup cornmeal, eggs, milk, all but 2 T bacon drippings, soda, salt and corn, and set aside. Sauté ground beef in 2 tsp bacon fat, then drain on paper towels. Prepare last 4 ingredients. Place in separate mounds. Grease large cast iron skillet. Sprinkle 2 T cornmeal into skillet and brown, stirring constantly. Pour in 1/2 the batter and sprinkle with cheese, followed by the meat, onion, peppers and pimentos. Top with remaining batter. Bake at 350 for 45-50 minutes.

Sides & Salads

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Potato Salad Recipe By Lauri

Boil and peel the potatoes and eggs. Add the potatoes to a large bowl and mash them down slightly so they are a still a bit lumpy. Chop the hard boiled eggs and add them to the potatoes along with all of the other ingredients. Cool and serve.

8 medium potatoes 5 slices of cooked bacon 3 eggs 1 small can sliced olives 1/2 cup chopped dill pickles 1/4 cup diced red onion 1 1/2 cups mayonnaise 1/4 cup mustard salt to taste

Sesame Seed Salad Dressing Recipe By Mema

1/4 cup unsalted toasted sesame seeds 2/3 cup oil 1 T Tamari soy sauce 2 T lemon juice 2 cloves garlic, minced 1 T water

Put toasted sesame seeds in a blender and blend until fine. Add remaining ingredients. Shake and chill well. Serve with raw spinach, avocados, mushrooms or sliced tomatoes. Makes a good salad.

Waldorf Salad Recipe By Mema

2-3 unpeeled sliced apples 1/2 cup chopped celery 1/2 cup maraschino cherries, sliced maraschino cherry juice 1/2 cup pecans, chopped mayonnaise

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Combine all ingredients and moisten with mayonnaise.

Sides & Salads

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Main Dishes

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Bacon Wrapped Stuffed Chicken Recipe By Jessica

4 boneless, skinless chicken breasts 4-8 slices of bacon 1/3 cup feta cheese 1 cup fresh spinach 2 T mayonnaise salt and pepper

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In a bowl, combine feta, spinach and mayonnaise. Slightly pound out each piece of chicken. Lay out bacon onto flat surface and lay a piece of chicken on top, perpendicularly. Use one piece of bacon if the chicken is small, two if it is larger. Spoon a small amount of feta, spinach and mayonnaise mixture onto the chicken. Roll up the chicken around the mixture and then roll the bacon around that, creating a seal. Place chicken into a large pyrex dish, with the ends of the bacon tucked under. If you have trouble keeping the roll in tact, a toothpick may be inserted to keep the chicken from unrolling. Bake at 375 for 35 to 50 minutes (depending on size of chicken) or until chicken is fully cooked.

Main Dishes

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Bierocks Recipe from Jeanne and George Bier, Revised by Mema

1 pkg Bridgford frozen bread dough loaves, thawed 1 lb hamburger 1 onion, chopped 1 clove garlic, minced 1 pkg cole slaw mix, with carrots 1 tsp caraway seeds butter

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Brown meat. Add onions and garlic and cook until onions are transparent. Add Cole Slaw mix, caraway seeds cook until slaw is transparent. Cool. Divide each loaf into 4 pieces. Roll each piece until thin as possible without holes in dough. Add cooled meat mixture and fold over like a turnover. Brush each turnover with melted butter or margarine. Place each turnover on a cookie sheet cover with a tea towel. Place in a warm area, free of drafts. Let rise until 1/2 again size. Bake at 375 until golden brown.

Calabacitas Recipe By Mema

2 boneless pork chops, cubed 2 or 3 zucchinis, sliced 1 onion, chopped 2 T oil 1 can corn (or frozen) 1 small can crushed tomatoes (or whole tomatoes, crushed by hand) 1 clove garlic, minced 1/2 tsp cayenne pepper jack or cheddar cheese, grated flour tortillas salt and pepper

Brown cubed chops in oil and place in a crock pot. Cook onions until transparent and drain excess oil. Add to crock pot. Add garlic, cayenne, salt and pepper. Cook until the pork is done (about 4-5 hours). Add corn and zucchini and cook until zucchini is done. Heat flour tortillas. Place pork mixture and grated cheese on tortilla and fold up like a burrito.

Main Dishes

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Chicken and Dumplings Recipe By Mema

1 whole chicken 4 stalks celery, chopped 1 quartered onion 2 carrots, chopped 1/2 cup flour ( for thickening) Salt & Pepper Bisquick dumplings

Place chicken, celery, onion and carrots to a large pot. Add enough water to cover the chicken and cook until the chicken is tender and falls off the bone and cool. Once cooled, remove chicken from bone. Strain broth, into large pot and heat until boiling. Reduce heat and follow directions for dumplings on Bisquick box. When dumplings are done add 1/2 flour, thinned with water to mixture, cook until thickened. Serve on mashed potatoes or noodles.

Chicken Enchiladas Recipe By Kristen

Whole roasted chicken 4 cups jack cheese, grated lg can green enchilada sauce 8 oz. can diced green chilies 8 oz. can sliced olives 1/4 tsp garlic powder 1/4 tsp cumin 1/8 tsp pepper dozen corn tortillas

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Dice chicken in a bowl and mix with 1/2 cheese, green chilies, 1/2 olives, garlic, cumin, pepper and enough sauce to moisten the mixture. Put a little bit of the sauce in the bottom of a 9x13 pan. Spoon a little bit of the mixture into a tortilla and roll it up to form the enchilada. Then place into the pan. Repeat until the pan is full. Spoon the remaining mixture on top and cover with the remaining sauce. Sprinkle on the remaining cheese and top with the olives. Bake at 425 until brown and bubbly.

Main Dishes

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Chicken Marsala Recipe By Mema

1/2 cup flour 1 T creole seasoning 2 boneless, skinless chicken breasts, cut in halves and pounded thin 1 T olive oil 4 T butter 3 cups sliced mushrooms 3/4 cup Marsala wine 1 cup chicken stock salt and pepper chopped chives for garnish

In a shallow bowl, combine the flour and creole seasoning. Dredge chicken in the seasoned flour mixture. Heat oil in a large skillet over medium heat until hot. Add 1 T of the butter and cook the chicken until golden on both sides. Transfer chicken to a plate and set aside. Add 1 T of butter to the pan and cook mushrooms until they are golden brown and have given off their liquid, stirring frequently. Add the Marsala and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and confine to cook until they are cook through and the sauce has thickened, about 5-6 minutes. Swirl in the remaining 2 T of butter, add salt and pepper to taste. Garnish with the chopped chives and serve immediately.

Chicken Pot Pie Recipe By Lauri

1 whole chicken 1 bag of peas and carrots 1 bag of southern style hash browns 2 cans cream of chicken soup Salt and pepper

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Cook a whole chicken and let cool then debone. In a large pot mix together the rest of ingredients add about 1/2 cup water. Add salt and pepper to taste. Add in chicken and combine. Put into uncooked pie crust then to with another uncooked pie crust. Cut a few slits on top. Cook about at 450 for 1 hour or until top is golden. Put foil around edges of pie crust if it is getting too brown. (Don’t forget to get some cottage cheese to go with it.)

Chicken Taco Salad Recipe By Lauri & Jessica

chicken breasts taco seasoning 1/3 cup water red leaf lettuce 3 tomatoes, diced green onion, chopped 1 can of kidney beans 1/2 cup grated cheddar cheese 1 avocado, diced tortilla chips

Dice up the chicken and cook in a large frying pan. Just before chicken is done, add the taco seasoning and water. Cook until chicken is done and sauce has reduced. Cut up the lettuce and place into a large salad bowl. Add the cooked chicken and all of the remaining ingredients except for the tortilla chips and toss. In a separate bowl, combine all of the dressing ingredients and stir. Dressing may then be tossed with the salad or served on the side. Top with crushed tortilla chips.

Taco Seasoning: 2 T red chili pepper 1 T dehydrated onion 1 tsp onion powder salt and pepper Dressing: 1 1/4 cup mayonnaise 1/2 cup ketchup 1 T dehydrated onion 1 tsp onion powder 1 T sugar 1/8 cup red wine vinegar

Main Dishes

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Chili Recipe By Lauri

1 lb ground beef 1 lb ground turkey Large can of diced green chilies 15 0z. can pinto beans 15 oz. can kidney beans 1 large can crushed tomatoes 8 oz. can tomato sauce 1-2 T crushed garlic or garlic powder pinch of cumin salt and pepper to taste

Combine all ingredients in a crock pot and cook for at least 3-4 hours.

Chili Rellanos Recipe By Lauri

2 cans whole Ortega chilies 1/2 lb jack cheese 3 eggs, separated 1/8 tsp baking powder 1/8 tsp salt

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Combine egg whites, baking powder and salt in a medium bowl. Beat until stiff, then fold in yolks. Stuff peppers with cheese and dip into egg mixture. Fry in 2” oil until golden.

Main Dishes

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Creamed Pork Chops Recipe By Kristen

4 pork loin chops 1 1/2 cans cream of mushroom soup 1/3 cup milk 1 box stovetop stuffing, any variety 2 red apples, sliced and unpeeled oil

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Wipe pork chops with a damp paper towel and brown them in a little bit of oil. Arrange chops in an oiled baking dish. Combine soup and milk, mixing until it is creamy and smooth. Add stuffing and stir. Pour the mixture over the pork chops and sprinkle with apple slices. Bake uncovered at 350 for 1 hour or until pork chops are done.

Eggplant Lasagna Recipe By Jessica

1 large eggplant Italian bread crumbs flour 2 eggs cooking oil parmesan cheese ricotta cheese mozzarella cheese, grated 2-3 cups spaghetti sauce

Peel the eggplant and slice into 1/2 to 1 inch thick discs. Lay the eggplant slices out onto paper towels and salt the slices. Let the eggplant rest for about 10 minutes, allowing for most of the liquid to drain from the eggplant. Pat dry. In a small bowl, whisk the eggs. Combine equal parts of bread crumbs and flour together on a large plate. Dip the eggplant slices into the egg and then dredge in the flour mixture. In a large skillet, put a couple of T of oil in the bottom and heat. Fry each slice of eggplant in the oil until the begin to brown on each side. After removing the eggplant from the frying pan, set the slices on paper bags to allow the excess oil to drain off. In a large baking dish, put a little bit of the spaghetti sauce on the bottom, followed by a layer of the eggplant slices. Top the slices with 1/3 of the cheese (all kinds), followed by another layer of sauce. Repeat until all eggplant is used. Top with another sprinkle of parmesan cheese. Bake at 350 until bubbly.

Main Dishes

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Hamburger, Noodle and Corn Casserole Recipe By Mema

1 lb ground beef 1 can corn, drained 1 can tomato soup 1/2 bag bow noodles garlic powder

Wipe pork chops with a damp paper towel and brown them in a little bit of oil. Arrange chops in an oiled baking dish. Combine soup and milk, mixing until it is creamy and smooth. Add stuffing and stir. Pour the mixture over the pork chops and sprinkle with apple slices. Bake uncovered at 350 for 1 hour or until pork chops are done.

Oven Fried Chicken Recipe By Lauri

chicken breasts instant potato buds mayonnaise flour Lawrys seasoning 1/4 cup butter, melted 1/4 cup cooking oil

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In a 9x13 baking dish add melted butter and oil set aside. Mix potato buds and flour together in a dish, add seasoning. Coat chicken with mayonnaise then roll in potato buds mixture. Put in baking dish and bake at 425 for about 20 minutes. Turn and cook another 10 to 15 minutes until done.

Main Dishes

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Peg Bracken Meatballs Recipe By Granny

3 lbs ground beef 1 lb sausage meat 1/2 cup milk 4 eggs 4 T chopped parsley 2 T Worcestershire sauce 1 cup minced onion 1 T salt 1/4 tsp pepper Optional: pinch garlic salt, dry mustard, celery, marjoram or thyme

For meatloaf: Place mixture into a loaf pan and bake at 350 for about 50 minutes. For meatballs: Roll into 1 inch diameter balls. For stuffed peppers: Parboil green peppers, fill with meatballs, pour over tomato or cheese sauce. Bake uncovered at 325 degrees for 1 hour and 15 minutes.

Pinwheel Casserole Recipe By Mema

1 can crescent rolls 1 lb ground beef 1 can baked beans or pork and beans 1 small can tomato paste dash of Worcestershire sauce 4 slices American cheese

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In a skillet, cook the ground beef. After it is cooked, drain off the fat and return the cooked ground beef to the skillet. Add the beans, tomato paste and Worchester sauce and cook for a couple minutes, stirring constantly. In a pie pan, place crescent rolls on bottom in a pinwheel like formation. Pour the ground beef mixture on top of the crescent rolls and top with the slices of cheese. Fold the exposed parts of the crescent rolls on top, creating the same pinwheel like shape you created on the bottom of the pie pan. Bake at 350 until the crescent rolls are golden brown.

Porkchops and Rice Recipe By Mema

pork chops 2 cans condensed chicken & rice soup garlic powder Lawrys season salt flour cooking oil cooked rice

Season and flour meat and brown in skillet until lightly brown. Add soup and meat to crock pot. Cook in crockpot on low for 4 to 5 hours, until meat is tender. Serve on rice. May also be made with boneless, skinless chicken breasts.

Shortribs and Noodles Recipe By Marie Miesen Marchand

1pkg 3-4 Short ribs (lean as possible) 1 onion, chopped 3 carrots, diced 2 cans beef broth 1 pkg medium sized flat noodles Lawrys season salt garlic powder pepper 2/3 T oil

Heat oil in a large skillet. Season ribs. Brown ribs on all sides. Place browned ribs in crock pot. Drain off any excess fat in skillet. Cook onion until they are soft, scrape bits off of bottom of skillet. Add onions and scraped bits, carrots, and beef broth with the meat. Cook on low 4 -5 hours until meat is falling off bone. When meat is done add noodles directly in to the crock pot. Stir until noodles have absorbed the liquid. You may have to add some water if not enough liquid.

Main Dishes

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Split Pea Soup Recipe By Mema

1 pkg dried split peas 1 chopped onion 1 clove minced garlic 1/2 cup small diced carrots Ham Bone (left over) 8 cups water Butter

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Add all ingredients into a crockpot or large pan. Cook until split peas are no longer hard. After cooled, place in blender (small amounts at a time) and blend thoroughly. Place in pan add dollop of butter when served.

Main Dishes

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Quiche Diane Recipe By Jodi

For 9x9 pan: 2 1/2 cups onions, sliced Crackers (I like similar to wheat thins) 1 cup mushrooms, sliced 1 1/2 cups milk 1/2 lb of sharp cheddar cheese, grated 3 eggs, beaten 1 tsp Worcestershire sauce butter for sautéing 1/2 to 1 cup sliced or slivered almonds Options: use different crackers, or other veggies like broccoli. Double ingredients if using 9x13 pan.

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Crush crackers and line the bottom and sides of baking dish with them. Sauté onions in butter, spread in cracker lined dish. Sauté mushrooms in butter, spread over onions. Scald milk, add grated cheese and eggs. Mix well. Add salt, pepper and Worcestershire sauce. Pour this mixture in the casserole dish. Sauté almonds in small amount of butter then top on mixture. Bake at 350 for about 40 minutes and 45 or 50 minutes for 13 x 9 pan.

Quiche Florentine Recipe By Lauri

1 unbaked pie shell 1lb bulk turkey sausage 1 sm pkg frozen spinach (thawed) 1 cup onions, diced 2 T butter 1 1/2 cup swiss cheese, grated 4 eggs beaten 1 1/2 cup light cream 1/2 tsp nutmeg

Brown sausage and drain. Slowly cook onion in butter until caramelized. Squeeze excess water from spinach. Combine sausage, onion, swiss cheese and spinach. Put in the unbaked pie shell. Combine eggs, cream and nutmeg then pour on top of sausage mixture. Bake for 1 hour at 350.

Main Dishes

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Salmon Tacos Recipe By Jodi

1-2 lbs fresh salmon fillet seasoning like Chef Prudhommes Blackened seafood, use liberally 1 T oil 1/2 thinly sliced green cabbage 4-6 diced tomatoes 1/2 bunch of cilantro 3-4 fresh limes salt (more than pepper) and pepper grated cheese salsa

Put cabbage, tomatoes and cilantro in a bowl and squeeze limes over, add salt and pepper to taste and refrigerate. Put lots of seasoning on salmon, both sides. In a cast iron skillet place oil and heat on med. high then add the salmon. Cook until brown and slightly crispy, flip and do the same. May need to add a lid to cook thoroughly, but not overcook. Remove salmon and flake. Add salmon, cabbage mixture and cheese in a taco shell and serve.

Zucchini Mac Bake Recipe By Granny

1 cup zucchini slices 1/4 cup butter 1/4 cup flour 1/2 tsp salt 1/2 tsp oregano 1/4 tsp garlic salt 2 cup milk 2 cup cheese, grated 2 cup macaroni, cooked 1/2 cup chopped tomato

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Sauté zucchini in butter. Blend in flour and seasonings. Add milk. Gradually stir until thickened. Add 1 1/2 cup of cheese and stir until melted. Stir in macaroni and tomato. Pour into 1 1/2 qt casserole dish. Bake at 350 for 25 minutes. Remove from the oven and top with remaining cheese. Return to oven and bake until cheese melts.

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Cakes & Pies

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Apple Crisp Recipe By Mema

4-5 peeled sliced apples 1 cup sugar 1/2 cup flour 1 cup graham cracker crumbs 1/2 tsp cinnamon 1/4 salt 1 cup butter or margarine melted chopped nuts (optional)

Peel and slice apples in either food processor or by hand. Lay sliced apples in baking dish with 1/2 cup hot water and 1/2 cup of sugar. Combine flour, sugar, graham crackers , salt and nuts. Mix well. Place flour mixture on top of apples and spread melted butter evenly over the top. Bake in a 9x13 dish at 300 for 1 hour. Ice cream or whipped cream is always a good topper.

Baking Powder Coffee Cake Recipe By Granny

1 1/2 cup sugar 1/3 cup + 1 T margarine 2 eggs, separated 1 cup milk 2 1/4 cup flour 4 tsp baking powder rind of 1 lemon, grated topping: 1 T margarine, melted sugar cinnamon nuts (optional)

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Cream together margarine and sugar. Add yolks and lemon rind. Add dry mix alternately with milk. Fold in beaten egg whites. Bake in 12x8 pan at 350 for 3035 minutes. While coffee cake is still hot, top with margarine and then sprinkle with sugar, cinnamon and nuts.

Cakes & Pies

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Banana Cake Recipe By Granny

1/2 cup shortening 1 1/2 cup sugar 2 eggs 1/4 cup sour milk 1 tsp vanilla 1 cup mashed bananas 2 C flour 1/2 tsp baking powder 3/4 tsp baking soda 1/2 tsp salt

Cream together shortening, sugar, eggs, milk, vanilla, bananas. Add dry ingredients. Pour into 12x9 pan. Bake at 350 degrees or 325 if glass pan.

Carrot Cake Recipe By Mema

2 cup raw carrots, grated 1 cup nuts (your choice) 1 cup crushed pineapple (canned) 1 1/2 cup cooking oil 3 eggs 1 tsp vanilla 3 cups flour 2 cups white sugar 2 tsp baking powder 1 tsp baking soda 1 tsp salt 2 tsp cinnamon

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Mix all ingredients and pour into tube pan or angel food cake pan bake. Bake at 350 for 1 hour or until done. Cool and frost with your favorite cream cheese or butter cream frosting.

Cakes & Pies

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Cheesecake Recipe By Mema

Crust: 2 cups graham crackers 1/2 cup melted butter 1/4 cup crushed walnuts Topping: 1 pint sour cream 1/2 cup sugar 1 tsp vanilla

Combine crust ingredients and press evenly along the bottom of a spring an. For filling, combine cheese and sugar, add 1 at a time. Beat thoroughly after each egg. Beat in lemon juice. Pour into crust and bake for 45 minutes. Remove from oven, reduce temperature to 300. Combine topping ingredients and spread on top. Bake 15 minutes. Cool overnight.

Filling: 3- 8 oz. pkgs cream cheese 1 1/2 cups sugar 5 eggs 3 T lemon juice

Chocolate Pie Recipe By Granny

1 1/2 squares unsweetened chocolate 1 1/3 cup sugar 1/2 cup flour 2 2/3 cup milk (or 1 1/3 cup evap. milk + 1/3 cup water) 4 eggs, separated 1/4 tsp salt 1 T butter 1 tsp vanilla

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Melt chocolate in double boiler. Add 1 cup of sugar and flour, which have been mixed together and blend. Add milk gradually and cook over boiling water until thick, stirring constantly. Cover and cook 10 minutes longer. Then pour over chocolate mixture gradually over the slightly beaten egg yolks, to which 1/3 cup sugar has been added. Return to double boiler and cook 5 minutes. Remove from heat, add salt, butter and vanilla. Pour into cool baked pie shell. Refrigerate for at least 4 hours. Top with meringue and brown until golden.

Date Cake Recipe By Granny

8 oz. pkg dates 1 cup boiling water 1/2 cup margarine 1 cup sugar 1 tsp vanilla 1 egg 1 2/3 cup flour 1 tsp soda 1/4 tsp salt

Chop dates and add boiling water, margarine, sugar and vanilla. Cook 10 minutes and cool. Beat egg in small bowl, stir in cooled date mixture. Sift dry ingredients and mix. Pour batter in a 8x8x2 pan. Bake at 350 for 1 hour.

Fool Proof Pastry Recipe By Granny

4 cups flour 1 3/4 cups shortening 1 T sugar 2 tsp salt 1 T vinegar 1 egg 1/2 cup water

Mix first 4 ingredients with pastry cutter. Combine water, vinegar and egg. Beat well with fork and combine with first mixture. Make a ball, chill 1/2 hour. Makes 4 pie sheets.

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Lemon Pie Recipe By Granny

1 cup sugar 1/4 cup cornstarch 1/3 tsp salt 1 1/4 cup warm water Rind of 1 lemon 1/4 cup lemon juice 3 egg yolks, beaten 1 T butter

Combine dry ingredients. Slowly stir in water, lemon rind, lemon juice, yolks and butter. Stirring constantly, cook until thick enough to mound when dropped from a spoon. Pour filling into a baked pie crust. Top with meringue pie topping.

Meringue Pie Topping Recipe By Granny

3 egg whites 1/2 tsp vanilla 6 T sugar

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Whip until peaks form. Spread over pie and brown in oven.

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Oatmeal Cake Recipe By Granny

1 1/2 cups boiling water 1 cup quick oats 1 stick butter or margarine 1 cup brown sugar 1 cup white sugar 2 eggs 1 1/3 cup flour 1/2 tsp salt 1 tsp soda 1/2 tsp nutmeg 1 tsp cinnamon Topping: 6 T melted butter 1/2 cup cream 1/2 cup sugar 1/2 cup shredded coconut 1 tsp vanilla 1 cup chopped nuts

Mix first three ingredients together in a large bowl and let stand 20 minutes. In a medium sized bowl, blend together the next three ingredients. Beat until well blended and add to first mixture. In a separate bowl, sift together flour, salt, soda, nutmeg and cinnamon. Slowly stir in dry ingredients. Bake at 325 for approximately 45 minutes or until cake springs back when touched. For topping mix together and spread on cake and put under the broiler until top is bubbly and brown.

One Egg Cake Recipe By Granny

1/2 cup cake flour 1 cup sugar 2 tsp baking powder 1/2 tsp salt 1/3 cup shortening 2/3 cup milk 1 tsp vanilla 1 egg

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Heat oven to 350. Grease 8 inch square pan. Sift dry ingredients, add shortening, milk and flavoring. Beat 2 minutes. Add egg and beat 2 more minutes. Bake for 30-35 minutes. Can be frosted or made into an upside down cake.

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Pineapple Upside Down Cake Recipe By Granny

1 cup brown sugar 3 T shortening pineapple cherries 3 eggs 6 T pineapple juice 1 cup sugar 1 1/2 cups flour 1 tsp baking powder 1/8 tsp salt

Simmer shortening and brown sugar in heavy frying pan until melted. Remove pan and arrange seven small or five large slices of pineapple with a red cherry in the center of each. In a bowl, combine the remaining ingredients and pour the following mixture over pineapples.

Potato Chocolate Cake Recipe By Mema

1 cup hot unseasoned mashed spuds 2 cups sugar 2/3 cup shortening 4 eggs 1 tsp vanilla 2 cups flour 1/2 cup cocoa 3 tsp baking powder 1 tsp cinnamon 1 tsp nutmeg 1/2 tsp salt 1/2 cup milk 1 cup chopped walnuts

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Combine sugar, shortening, eggs and vanilla. Then add milk and spuds. Combine dry ingredients and slowly add to the mixture. Fold in walnuts. Bake at 350 for 4045 minutes.

Wine Cake Recipe By Granny

1 box yellow cake mix 1 pkg vanilla instant pudding 3/4 cup wine (white sherry) 3/4 cup mozola oil 1 tsp nutmeg 4 eggs

Put dry cake mix and instant pudding in bowl. Add wine, oil, nutmeg and eggs. Beat 5 minutes. Bake at 350 for 45 minutes or until done.

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Angel Cookies Recipe By Granny

1/2 cup butter 2 T sugar 1 tsp vanilla 1 cup flour, sifted 1 cup finely chopped walnuts powdered sugar

Combine first 5 ingredients, and shape into marble size balls. Bake at 350 for 15-17 minutes. Roll into powdered sugar.

Blue Ribbon Lemon Bars Recipe By Mema

Crust: 2 cups flour 1 cup butter 1/2 cup sifted powdered sugar

Crust: Blend like pie dough, spread on ungreased 9x13 pan. Extend dough up sides of pan ½ inch. Bake 20 minutes at 350.

Filling: 4 egg, slightly beaten 2 cups sugar 6 T fresh lemon juice 4 T flour 1/2 tsp baking powder

Filling: Mix first 3 ingredients well. Fold in flour and baking powder. Pour into baked crust. Bake 25 minutes or until brown. Sprinkle with powdered sugar when done.

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Caramel Corn Recipe By Granny

5 quarts popcorn 2 sticks butter 2 cups brown sugar 1/2 cup white karo 1 tsp soda

Place popcorn into a large loaf pan. Boil butter, brown sugar and karo for 8 minutes. Remove from heat and add soda. Stir well. Pour over popcorn and mix well. Bake 1 hour at 225 degrees. Stirring every 15 minutes.

English Toffee Recipe By Granny

1 1/2 cup sugar 1/2 lb butter 1/4 tsp cream of tartar 3 small Hershey bars 1/2 cup chopped nuts

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Measure sugar, butter and cream of tartar. Heat over medium flame, stirring constantly until sugar is melted and mixture begins to show brown streaks (8-10 minutes). Pour onto buttered cookie sheet. Layer with chocolate and smooth until melted. Spread with enough nuts to cover. Cut into pieces with knife.

Ginger Cookies Recipe By Granny

1 cup sugar 3/4 cup margarine or Crisco 1/4 cup molasses 1 egg sift together: 2 cup flour 2 tsp soda 1/2 tsp cloves 1/2 tsp ginger 1 tsp cinnamon 1/2 tsp salt

Mix together first 4 ingredients. Slowly add in dry ingredients. Place dough in a bowl and chill overnight. Roll out small balls and bake 1 1/2 inches apart. Bake at 350 for 12 to 15 minutes.

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Lemon Bread Recipe By Granny

1/3 cup melted butter 1 cup sugar 2 eggs 1 1/2 cups flour, sifted 1 tsp baking powder 1 tsp salt 1/2 cup whole milk 1/2 cup chopped pecans (optional) 1 lemon rind, grated 3 T lemon extract Icing: Juice of 1 lemon 1/2 cup sugar

Preheat oven to 350. Grease standard loaf pan with Crisco and line bottom with wax paper. Mix sugar, melted butter and lemon extract. Beat in eggs. Sift dry ingredients together and add alternately with milk. Beat just enough to blend. Fold in grated lemon rind and nuts. Bake 1hour. Icing: Combine and mix well. Remove baked bread from pan and while still warm, drizzle lemon mixture over top and onto crack that forms while baking. Do not cut for 24 hours. Wrap in foil. This will keep in refrigerator for 3 months or in the freezer for up to 1 year.

Lemon Pudding Recipe By Granny

4 eggs 1/8 tsp salt juice 3 lemons 2 cups sugar 2 cups milk 5 T flour 1 T butter

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Sift flour, sugar and salt into bowl. Add milk, beaten egg yolks, butter and juice. Mix and fold in beaten egg whites. Bake in pan placed inside another one with hot water. Bake at 375 for 45 minutes. Reduce heat to 300 after 15 minutes.

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Kickapoo Kruneh Kookies Recipe By Granny

2 cups shortening 2 cups sugar 2 cups brown sugar 2 cups peanut butter 4 eggs 1 T + 1 tsp vanilla 1 tsp salt 1 T + 1 tsp baking soda 4 cups rolled oats 2 cups flour 1/2 cup milk

Cream first four ingredients until light and fluffy. Stir in eggs and vanilla. Mix in salt, soda, oats and flour alternately with milk. Use a tablespoon to place cookie dough on greased pans. Bake at 350 for 18 minutes.

No Bake Cookies Recipe From Meiners Oaks School

1/2 cup cocoa 1/2 cup milk 2 cups sugar 2 cups quick oats 1 tsp vanilla 1/2 cup peanut butter

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Boil cocoa, milk and sugar for 2 minutes. Take off of the stove and add remaining ingredients. Stir until fully combined. Drop spoonfuls of the mixture onto wax paper and cool.

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Peanut Brittle Recipe By Granny

1 1/2 cups white sugar 1 cup white karo 1/4 cup water 1 1/2 cups raw peanuts 1 1/2 T butter or oleo 1/2 tsp salt 1 tsp soda (heaping)

Boil sugar, karo and water. As soon as mixture comes to a full boil add raw peanuts. Sir and cook until it turns a brownish gold. Take from fire and add butter, salt and soda. Stir. Pour into buttered pan and cool. Hints: Use a pressure cooker pan and cook about 13 minutes after peanuts have been added and it comes to a boil. When it drops from the spoon and can break the thread by folding over is a good test. I also use a big pan and pull it before it gets cool.

Peanut Butter Cookie Bars Recipe By Mema

1 cup flour 1 cup quick oats 1/2 cup white sugar 1/2 cup brown sugar 1/2 tsp baking soda 1/3 cup peanut butter (smooth) 1/2 cup margarine or butter 1 egg Frosting: 1/4 cup margarine or butter 1 1/2 cup powdered sugar 1 tsp vanilla 1/4 cup peanut butter (smooth) milk

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Grease a 9x9 square pan. Measure all ingredients except eggs and frosting. Beat in egg, mix well. Press into 9x9 pan. Bake at 350 for 22-25 minutes, until mixture begins to pull away from the sides and the center is soft. Cool. Frosting: Combine all ingredients until smooth and frost the cooled mixture.

Peanut Butter Cookies Recipe By Granny

1 cup margarine 1 cup sugar 1 cup brown sugar 1 cup peanut butter 2 eggs 1 tsp vanilla 2 cups flour 2 tsp soda 1/2 tsp salt

Cream together first 5 ingredients. Add eggs and vanilla, then next 3 ingredients. Note, for a heavier cookie, add one more cup of flour.

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Peanut Butter Krumble Recipe From Meiners Oaks School

2 cups brown sugar 2 cups honey 4 cups peanut butter 1 lg package (18 oz.) cornflakes

Boil 1 minute sugar and honey. Mix with peanut butter then add corn flakes. Spread in 12” x 18” flat pan to cool, then cut in servings.

Pecan Rolls Recipe By Mema

1 cup brown sugar 1 cup white sugar 2/3 cup milk 2 T corn syrup 1/4 tsp salt 2 T butter 1 tsp vanilla 1/2 cup finely chopped pecans

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Combine sugar, milk, corn syrup and salt in 2 quart sauce pan. Cook at medium heat, stirring constantly until sugar is dissolved. Cook to 234 degrees, stirring occasionally. Remove from heat, add butter and cook to 120 degrees without stirring. Add vanilla, heat vigorously 6-10 minutes until thick and no longer glossy and will hold shape when dropped with spoon. Shape into 12 inch roll. Roll into 1/2 cup finely chopped pecans. Cut into 1/4 inch slices.

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See’s Fudge Recipe By Granny

3 pkgs chocolate chips 8 oz jar marshmallow cream 2 cups chopped nuts 1 tsp vanilla 2 cubes butter 4 ½ cups sugar 1 can (13 oz) milk

Combine sugar and milk in a large pan. Cook and stir constantly until rolling boil, turn down heat and let boil 10 minutes, stirring occasionally. Have ready in a large bowl the chocolate chips, butter and marshmallow topping. When sugar is done, pour slowly into chocolate mixture until well blended. Add nuts and vanilla. Beat mixture until right consistency is obtained, then pour into a well buttered 9”x13” pan. Makes approximately 5 pounds.

Sugar Cookies Recipe By Mema

1 cup margarine or butter 1 1/2 cups powdered sugar 1 egg 1 tsp vanilla 2 1/2 cups flour 1 tsp baking soda 1 tsp cream of tartar

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Combine margarine and sugar, mix thoroughly. Add egg and vanilla, mix well. Then mix in the flour, soda and cream of tartar. Refrigerate for 3 to 4 hours. Roll dough to 13/16 inch thick. Cut into desired shapes. Place of a cookie sheet and bake at 375 for 7 to 8 minutes.

White Fudge Recipe By Mema

1 pkg white chocolate chips 1 cube margarine or butter 1 tsp vanilla 1 cup nuts (optional) 16 oz. can milk 2 cups sugar 12 marshmallows (1 cup)

Place first 4 ingredients into a bowl. In a saucepan, combine milk, sugar and marshmallows. Cook mixture for 8 minutes, stirring constantly. Add mixture to the bowl and stir until butter is melted. Pour the mixture into a 13x9 dish. Refrigerate until firm.

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