ERIC'S SUPERBOWL CHEESE DIP 2-3-01 top of page
2 boxes Velveeta cheese
1 lb. browned and drained hamburger
1 12 oz. jar salsa
Mix all into a crockpot. Stir.
COMPANY CASSEROLE 2-3-01
1 8 oz. pkg. wide noodle, cooked
1½ ground beef, browned
and drained
¼ tsp. garlic salt
16 oz. can tomato sauce
Add garlic salt and tomato sauce to beef and simmer 5 minutes. Add 1 cup cottage cheese, 1 cup sour cream, 6 green onions chopped with some of the green tops left on to noodles. Add the meat mixture to the noodle mixture or layer ½ meat mixture on the bottom of 2 casserole dishes or 1 9x13" pan. Add noodle mixture. Top with rest of meat mixture. Top with 1 cup grated cheddar cheese over top and bake 350° until heated through about 30 minutes, uncovered. Can use salsa for tomato sauce. Also freezes well. 8-10 servings.
MINESTRONE SOUP (Requested didn't give but is a repeat 11-4-99) 2-3-01
Sauté:
1 tbsp. vegetable oil
2 chopped cloves garlic
½ cup chopped onion
3 cups chopped cabbage
Add:
2 cups zucchini, chopped
1 cup carrots, diced
1 cup diced celery
4 cups vegetable broth or water
4 cups tomato juice
1 cup dry red wine
1 tbsp. basil
1 tsp. salt
½ tsp. oregano
¼ tsp. pepper
10 oz. frozen spinach, thawed and
drained
28 oz. can whole tomatoes
1 can garbanzo beans and 1 can
kidney beans, rinsed and drained
Simmer all together 1 hour. Can add 1 cup macaroni, cooked.
HAM AND BROCCOLI BAKE 2-3-01
2 20 oz. pkgs. frozen cut broccoli
1 large onion, chopped
¼ cup butter
2 10¾ oz. cans condensed
cream of mushroom soup
2 10¾ oz. cans condensed
cream of celery soup
2 soup cans milk
2 cups sharp shredded american
cheese
6 cups cubed fully cooked ham
4 cups instant rice
1 tbsp. worcestershire sauce
Warm up the frozen broccoli in the microwave and drain if necessary. Brown the onion in the butter. In large mixing bowl combine the soup, milk and cheese. Then add broccoli, onion, ham, rice and mix well. Divide between 2 2½ qt. casserole dishes. Bake covered 350° 45-50 minutes. Can add french fried onions and bake 10 minutes longer. Can freeze but don't add onions 'til ready to bake.
RICE PUDDING 2-3-01
½ cup rice
½ cup raisins
½ cup sugar
½ tsp. salt
1 qt. milk
Put in large casserole. Stir 'til sugar is dissolved. Add 1 tsp. vanilla and 1 tsp. cinnamon. Stir again and bake 350° for 30 minutes. Reduce heat to 325° and bake another ½ hour. Serve warm or cold.
HOUSEHOLD HINT: Keep fabric softener from building up on washer. 2-3-01
Add water to softener in dispenser to keep from building up in washer.
CARROT STUFFING CASSEROLE 2-3-01
4 cups sliced cooked and drained
carrots
1 can cream celery soup
1 chopped onion
1 stick melted margarine
½ sharp shredded cheddar
cheese
1 box chicken flavored stuffing
mix
Mix altogether put into greased 2 qt. casserole. Top with another ½ cup cheddar cheese. Cover and bake 350° about 30 minutes.
PAT'S HOT CIDER PUNCH 2-3-01
2 qts. apple cider
1½ qts. cranberry juice
cocktail
1½ tsps. whole cloves
3-4 cinnamon sticks
¼ packed brown sugar or
less
ginger to taste (optional)
Simmer 15-20 minutes, strain and serve.
Request for Alice's bread didn't give:
HOMEMADE BREAD OR CINNAMON ROLLS FROM ALICE (The bread lady) of Mt. Vernon (6-24-00) 2-3-01
Mix 1 pkg. yeast dissolved in warm water and ¼-1 tsp. sugar and let set while mixing next ingredients.
Combine and dissolve:
2 cups boiling water
1 cup sugar
1/3 cup olive oil or butter flavored
Crisco
1 tbsp. salt
2 eggs
flour to consistency plus or minus
5 cups
Prepare between 2 and 5 pm. Mix
the hot mixture from above, water, sugar, oil and salt. Add the flour till
it cools a little then add the eggs. Add the yeast mixture. Keep adding
flour till dough isn't sticky but is still moist. Put covered oiled dough
in oven to rise. Add a measuring cup of water into the oven too to keep
dough from drying out. Remove the dough from oven between 10 and 10:30
pm. Shape into rolls or loaves
using 2 roasting pans (not as big as a lasagna pan but not as small as
a 9x13") for rolls. Put back into oven on the 2 racks and let rise until
next day. About 7 am or 8 am take 1 pan out of oven and leave the other
on the bottom rack also leave in the cup of water. Bake 350-375° 20-25
minutes. The second pan bake 20 minutes. Can brush with olive oil or butter.
Alice called back in after this recipe was given and stated that she only gets one pan of rolls from the above recipe. If you want to follow the recipe exact, with the pans, double the ingredients.
CRANBERRY CREAM PIE 2-3-01
1 8 oz. pkg. cream cheese softened
1 cup whipping cream
¼ cup sugar
½ tsp. vanilla extract
1 16 oz. can whole berry cranberry
sauce
1 graham cracker crust either 8
or 9"
Beat cream cheese until smooth. In another mixing bowl combine whipping cream, sugar and vanilla. Beat until soft peaks form and beat into cream cheese 'til well blended. Fold in cranberry sauce and spoon into crust. Can cover and freeze up to 2 months. Remove from freezer 15 minutes before slicing.
Request for a regular bread pudding.
BREAD PUDDING (mar69pg3) 2-3-01
3 cups milk, scalded
4 eggs
3 cups dry bread cubes
1 tablespoon butter
¼ teaspoon salt
1 cup sugar
1 teaspoon vanilla
Scald milk, soak bread in milk. Add more milk or bread so bread and milk are soaked. Add sugar, butter and salt. Pour over slightly beaten eggs. Add vanilla and Mix well. Bake at 350° for 50 minutes in a pan of hot water.
Request for using pearl tapioca. 2-3-01
Suggestion when making cranberry relish: 2-3-01
Instead of using a orange in cranberry relish use tang or Kool aid powder. Add 1 pkg. Kool aid powder to 2 pkgs. cranberries. Then adjust sugar to taste.
SODA CRACKERS (oct73pg4) 2-3-01
2 cups flour
1 teaspoon salt
½ teaspoon baking soda
¼ cup butter
½ cup buttermilk with 1
egg mixed in
Sift dry ingredients into bowl. Cut in butter until it resembles meal. Stir buttermilk and egg mixture in and mix well. Knead on lightly floured surface for about five minutes. Roll to 1/8 inch thickness and put on buttered baking dish. Cut into 2 inch squares. Prick with fork and bake at 400° for 12 to 14 minutes. Remove from oven, break apart and set out to cool.
PEA CASSEROLE 2-3-01
1 stick margarine
1 cup chopped celery
½ cup chopped onion
2 pkgs. frozen peas
2 cans mushroom soup, undiluted
1 cup water chestnuts, sliced
seasoned buttered crumbs or croutons
if desired
Sauté celery, onions in margarine. Mix rest of ingredients together with celery and onions and place in casserole. Top with crumbs. Bake 350° ½ hour.
TAPIOCA (from Cheese House in Kalona with tapioca) 2-3-01
6 cups water
1 cup tapioca, large pearl
1 pkg. Jello any flavor
Pinch of salt
2/3 cup sugar
Bring water and salt to a boil. Add tapioca and cook until clear, about 10-12 minutes. Remove from heat. Add Jello and sugar. Stir until dissolved. Cool and add 1 small carton cool whip and any kind of fruit if desired.
ANGIE'S CORN BEAN CASSEROLE 2-3-01
1 can white shoepeg corn
1 can french style green beans
1 can cream of chicken soup
1 small green onion, chopped
1 cup sour cream
1 cup grated cheese
Mix altogether put in buttered casserole dish.
1 sleeve of Ritz crackers, crushed
1 stick melted margarine
Mix and sprinkle over top. Bake 1 hour in a preheated 350° oven. Freezes well.
COMPANY CASSEROLE (2-3-01) 2-10-01 top of page
1 8 oz. pkg. wide noodle, cooked
1½ ground beef, browned
and drained
¼ tsp. garlic salt
16 oz. can tomato sauce
Add garlic salt and tomato sauce
to beef and simmer 5 minutes. Add 1 cup cottage cheese, 1 cup sour cream,
6 green onions chopped with some of the green tops left on to noodles.
Add the meat mixture to the noodle mixture or layer ½ meat mixture
on the bottom of 2 casserole dishes or 1 9x13" pan. Add noodle mixture.
Top with rest of meat mixture. Top with 1 cup grated cheddar cheese over
top and bake 350° until heated
through. Can use salsa for tomato sauce. Also freezes well. 8-10 servings.
ASPARAGUS VINAIGRETTE (East Meets West Foodtv.com) 2-10-01
1 bunch asparagus, blanched and
refreshed
1 tablespoon Dijon mustard
Juice of 1 lemon
1 teaspoon sesame oil
2 tablespoons canola oil
Salt and black pepper, to taste
1 tablespoon toasted white sesame
seeds
Cut 2 inch asparagus spears and save. Take the rest of the asparagus and roughly chop. In a blender, add 1/2 cup chopped asparagus with mustard and juice. Blend at high speed and add oils. Check for seasoning. Toss spears in vinaigrette. Drizzle a little of the vinaigrette on the plate. Garnish with sesame seeds.
MINESTRONE HAMBURGER SOUP 2-10-01
1 lb ground chuck
1 cup chopped onion
1 cup cubed raw potatoes
1 cup sliced raw carrots
½ cup diced celery
1 cup shredded cabbage
2½ cups whole tomatoes (28
oz. can undrained)
¼ cup rice
1 small bay leaf
½ tsp. dried thyme
¼ tsp. dried basil
5 tsps. salt (or salt to taste)
½ tsp. pepper
1½ qts. water
grated cheddar cheese
Brown beef with onion until beef is lightly brown and onion is transparent. Add potatoes, celery, cabbage and tomatoes. Bring to boil. Sprinkle in the rice. Add bay leaf, thyme, basil, salt, pepper and water. Cover and simmer 1 hour. Sprinkle cheese when you serve. Serve. Can use more vegetables and corn is desired.
VALENTINE SANDWICH 2-10-01
1 loaf Party Rye bread
1½ cups shredded mozzarella
½ cup Hellmann's mayonnaise
1 cup chopped ripe olives, drained
well
1 bunch green onions to make ½
cup using some of the green tops
Mix well. Put on top bread. Put in oven; bake 20 minutes 350°. Serve.
MINESTRONE SOUP (11-4-99) 2-10-01
Sauté:
1 tbsp. vegetable oil
2 chopped cloves garlic
½ cup chopped onion
3 cups chopped cabbage
Add:
2 cups zucchini, chopped
1 cup carrots, diced
1 cup diced celery
4 cups vegetable broth or water
4 cups tomato juice
1 cup dry red wine
1 tbsp. basil
1 tsp. salt
½ tsp. oregano
¼ tsp. pepper
10 oz. frozen spinach, thawed and
drained
28 oz. can whole tomatoes
1 can garbanzo beans and 1 can
kidney beans, rinsed and drained
Simmer all together 1 hour. Can add 1 cup macaroni, cooked.
BOILED LOBSTER 2-10-01
Rinse the lobsters under cold water and quickly slide them into the boiling water. Cover the pot and simmer gently until the lobsters turn completely red, in about 6 minutes. Drain in a colander and serve immediately with melted butter or extra virgin olive oil.
LOBSTER 2-10-01
Bring 1" of salted water to boil and add live lobster. Steam 20 minutes.
CARROT STUFFING CASSEROLE (2-3-01) 2-10-01
4 cups sliced cooked and drained
carrots
1 can cream celery soup
1 chopped onion
1 stick melted margarine
½ sharp shredded cheddar
cheese
1 box chicken flavored stuffing
mix
Mix altogether put into greased 2 qt. casserole. Top with another ½ cup cheddar cheese. Cover and bake 350° about 30 minutes.
BLACK BOTTOM PIE (requested didn't give) 2-10-01
BLACK BOTTOM PECAN PIE (requested didn't give this one is from mar/apr85pg6) 2-10-01
Combine:
3 tablespoons butter, melted
1/3 cup cocoa
Add:
2 unbeaten eggs
¾ cup sugar
½ teaspoon vanilla
¼ teaspoon salt
Blend well. Pour into 9 inch pastry lined pan. Bake at 350° for 20 minutes.
Topping
Combine:
½ cup light corn syrup
¼ cup sugar
1 tablespoon melted butter
1 teaspoon vanilla
2 unbeaten eggs
Blend well. Add 1 cup pecan halves. Spoon topping over pie. Bake at 350° for 30-35 minutes.
PEA CASSEROLE (2-3-01) 2-10-01
1 stick margarine
1 cup chopped celery
½ cup chopped onion
2 pkgs. frozen peas
2 cans mushroom soup, undiluted
1 cup water chestnuts, sliced
seasoned buttered crumbs or croutons
if desired
Sauté celery, onions in margarine. Mix rest of ingredients together with celery and onions and place in casserole. Top with crumbs. Bake 350° ½ hour.
HAWAIIAN BREAD (request didn't give, from mar/apr93pg3) 2-10-01
2¾ cups flour
1 tsp. soda
2 cups sugar
1 tsp. salt
3 eggs, beaten
1 cup oil
1 tsp. vanilla
1 cup crushed pineapple & juice
2 mashed bananas
1 cup nuts (optional)
½ cup coconut (optional)
Combine and turn into 2 greased & floured loaf pans. Bake at 350° for 1 hour, till tests done.
ALOHA LOAF (Silver Anniversary Book gave instead of Hawaiian Bread) 2-17-01 top of page
1 cup margarine
2 cups of sugar
4 eggs
1 cup mashed, ripe bananas
4 cups of flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 can (15¼ ounce) crushed
pineapple, undrained
1 cup of shredded coconut
Cream the margarine and sugar until light and fluffy. Add the eggs and beat well. Stir in the bananas. Sift together the dry ingredients and add to the creamed mixture. Mix well. Next, fold in the pineapple and coconut. Pour into two greased and floured 9 x 5 inch (large) loaf pans. Bake at 350° for 60-70 minutes (or until it tests done). Remove from pans to cool.
HAWAIIAN BREAD (mar/apr93pg3) 2-17-01
2¾ cups flour
1 tsp. soda
2 cups sugar
1 tsp. salt
3 eggs, beaten
1 cup oil
1 tsp. vanilla
1 cup crushed pineapple & juice
2 mashed bananas
1 cup nuts (optional)
½ cup coconut (optional)
Combine and turn into 2 greased & floured loaf pans. Bake at 350° for 1 hour, 'til tests done.
PEANUT CLUSTERS 2-17-01
1 tbsp. margarine
1½ cups peanut butter (chunky
or creamy)
1 cup chocolate chips
Mix chips, margarine, peanut butter 'til chips are melted over low heat. Stir in 1 cup salted peanuts. Drop on wax paper, let cool.
PINEAPPLE FRUIT SALAD 2-17-01
Cut up a fresh pineapple into chunks put in bowl and put Coco Casa cream of coconut (you can get it in a grocery store in liquor department. Its used to make Pina Colada) and mix well. Fresh coconut sprinkled on top. (optional).
BREAD PUDDING 100 year old 2-17-01
4 cups milk
2 eggs
pinch salt
1 tbsp. vanilla
1 cup sugar
½ cup raisins (can substitute
apricots or other fruit)
3 to 4 slices of bread.
Heat milk set aside. Beat 2 eggs, pinch salt, 1 tbsp. vanilla 1 cup sugar ½ cup raisins (can substitute apricots or other fruit). Add 3 to 4 slices of bread. Stir well and add the warm milk. Bake 375° 30 minutes and stir again and bake another 25 minutes.
VANILLA SAUCE FOR BREAD PUDDING 2-17-01
1 4 serving pkg. instant vanilla
pudding mix
3 to 4 cups milk
Stir milk into pudding mix with wire whisk and sprinkle of nutmeg. Pour over bread pudding.
THERESA'S MICRO CLUSTERS 2-17-01
1 12 oz. semi sweet chocolate chips
1 12 oz. pkg. chocolate chips
1 lb. almond bark white
2 lbs. spanish peanuts (can use
more or less)
Combine first 3 ingredients in a large microwaveable bowl and microwave 'til melted. Stirring often. When melted stir in nuts and drop on waxpaper covered cookie sheets. Refrigerate 'til set.
Tip for bread pudding: Use old doughnuts or rolls for bread pudding and make sauce with raisins. Pour sauce over top pudding.
LEMON SAUCE (mar72pg4) 2-17-01
½ cup sugar
1 tbsp. corn starch
1/8 tsp. salt
1/8 tsp. nutmeg
1 cup boiling water
2 tbsps. butter
1½ tbsps lemon juice
Mix first 4 ingredients and gradually add water in pan. Cook over low heat 'til thick and clear. Add butter and lemon juice and blend thoroughly. Serve over bread pudding.
MUD & SNOW TIRE CAKE (sep/oct91pg8) 2-17-01
Prepare a German chocolate pudding cake per package directions. While still warm. poke holes in top of cake with a fork. Pour a slightly warmed can of Eagle sweetened condensed milk over top of cake. Spread 3¼ jar of Mrs. Richardson's Caramel Fudge Ice Cream Topping onto cake. Spread a 12 oz. carton whipped topping over cake. Top with three crushed Heath bars.
THANKSGIVING KOLACHES (12-9-99 JoAnna Lund (requested didn't give) 2-24-01 top of page
16 Roades frozen yeast unbaked dinner
rolls
1 4 serving pkg. sugar free cook
and serve vanilla pudding
1 4 serving pkg. sugar free cranberry
gelatin
1 cup Ocean Spray reduced calorie
cranberry juice cocktail
2 cups fresh or frozen cranberries,
chopped
¼ cup chopped pecans
Spray 2 large baking sheets with butter flavored cooking spray and evenly space the rolls on the sheets. Cover with a cloth and let rise about 3 hours. In a medium saucepan add the dry pudding, gelatin, juice and cranberries. Cook over medium heat till mixture thickens and cranberries soften stirring often. Remove from heat and stir in the pecans. Make a indentation in each roll. Put a large tbsp. of the filling in to each roll. Cover again and rest for 10 minutes. While the rolls are resting heat oven to 400° Before baking lightly spray the top of each roll with butter flavored cooking spray. Bake 10-15 minutes or until golden brown. Place sheets on wire rack and let set for 5 minutes then remove and put on wire rack to cool.
BREAD PUDDING 100 year old (2-17-01) 2-24-01
4 cups milk
2 eggs
pinch salt
1 tbsp. vanilla
1 cup sugar
½ cup raisins (can substitute
apricots or other fruit)
3 to 4 slices of bread.
Heat milk set aside. Beat 2 eggs, pinch salt, 1 tbsp. vanilla 1 cup sugar ½ cup raisins (can substitute apricots or other fruit). Add 3 to 4 slices of bread. Stir well and add the warm milk. Bake 375° 30 minutes and stir again and bake another 25 minutes.
BUTTERFINGER COOKIES 2-24-01
COMPANY CASSEROLE (2-3-01) 2-24-01
1 8 oz. pkg. wide noodle, cooked
1½ ground beef, browned
and drained
¼ tsp. garlic salt
16 oz. can tomato sauce
Add garlic salt and tomato sauce to beef and simmer 5 minutes. Add 1 cup cottage cheese, 1 cup sour cream, 6 green onions chopped with some of the green tops left on to noodles. Add the meat mixture to the noodle mixture or layer ½ meat mixture on the bottom of 2 casserole dishes or 1 9x13" pan. Add noodle mixture. Top with rest of meat mixture. Top with 1 cup grated cheddar cheese over top and bake 350° until heated through about 30 minutes, uncovered. Can use salsa for tomato sauce. Also freezes well. 8-10 servings.
TATER TOT CASSEROLE W/HAM 2-24-01
2 ozs. margarine or butter
¼ cup flour
2 cups milk
8 ozs. American or Velveeta cheese
1½ lbs. tater tots
1 lb. can french style green beans,
drained
8 ozs. diced ham
Melt margarine in saucepan. Stir in flour with whisk and blend well. Add milk, beat 'til smooth. Add the cheese and cook at low temperature so it gets to be a smooth cheesy mixture. In greased 9x13" pan put in tater tots. Add green beans and ham, pour cheese sauce over. Bake uncovered 30 minutes 300° or 'til heated through.
LADYFINGER (from old White House Cookbook printed in the 1880tys.) (gave for butterfinger request) 2-24-01
9 tbsps. fine white sugar
9 eggs
9 tbsps. flour
Put sugar in bowl and put bowl in hot water to heat the sugar. When the sugar is heated break eggs into bowl. Beat quickly 'til they become warm and rather thick. Take bowl from water and continue beating 'til quite cool. Stir in the flour. Take a paper funnel or something to form into fingers 3" long and 1" thick. Sift some sugar over top. Bake 'til light brown on paper coated pan.
PEANUT CLUSTERS 2-24-01
1 12 oz. pkg. semi sweet chocolate
chips
1 12 oz. pkg. butterscotch chips
1 lb. spanish salted peanuts
Melt the chips together in microwave. Blend well. Add peanuts and drop by teaspoonfuls on waxpaper. Cool until set and store in airtight container.
ERIC'S SUPERBOWL CHEESE DIP (2-3-01) 2-24-01
2 boxes Velveeta cheese (2 lb. size)
1 lb. browned and drained hamburger
1 12 oz. jar salsa
Mix all into a crockpot. Stir.
LADYFINGERS (3 egg) 2-24-01
Sift 1/3 cup cake flour. In a separate bowl 1 whole egg and 2 egg yolks; beat 'til really thick. In another bowl beat egg whites 'til stiff. Gradually add ½ cup powdered sugar to the egg whites. Beat again. Fold in the egg yolk mixture. Add ¼ tsp. vanilla. Fold in flour. Put in cake decorator bag or a paper tube and form lines on parchment paper. Bake 12 minutes 375°. Makes 30.
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