This notebook is one that Grandma probably put together for her days camping with Grandpa in their Airstream. Later she brought it with her when she spent winters in Virginia and Minnesota… making cookies and other goodies for grandchildren and great grandchildren.
Chicken Squares
from Arlys
3 oz pkg cream cheese softened
3 Tbsp melted butter
2 cooked cubed boned chicken
1/4 tsp salt
1/8 tsp pepper
2 Tbsp milk
1 Tbsp chopped onion or chives
8 oz pkg Pillsbury crescent rolls
3/4 cup crushed croutons
Blend cheese & 2 Tbsp butter (reserve 1 Tbsp for later) Add next 6 ingredients. Mix well.
Separate crescent rolls into 4 rectangles firmly press perforations to seal. Spoon large tablespoon full of meat mixture into center of each rectangle. Pull 4 corners to top center – Twist & seal edges – brush tops with reserved butter. Sprinkle on croutons. Bake on a greased cookie sheet. 20-25 minutes 350F.
Peach Jam
Cut peaches in small pieces. Put in large kettle without the addition of water. Cook slowly about 20 minutes or until peaches are slightly softened. Measure peach pulp & for each cup of peaches add 1 cup sugar. Return to fire & cook until desired consistency.
Syrup
2 parts water or fruit juice
1 part sugar bring to boil
Glaze Strawberry
1 cup sugar 1/2
1 cup water 1/2
3 Tbsp cornstarch 3 tsp
3 Tbsp strawberry jello 3 tsp
1/4 cup food color
Peach Pie
3 Tbsp orange
1 12 oz bottle 7Up
1 cup sugar
1 3 oz box strawberry jello
Fresh strawberries
Cook 7 Up, sugar, cornstarch until thick add jello.
Makes 2 pies
Quiche
from Lynda
1 8 oz Swiss cheese cut into thin strips
2 Tbsp flour
1 1/2 cup Half & Half
4 eggs slightly beaten
8 crisp cooked bacon slices crumbles
1/2 tsp salt
Dash pepper
1 9 inch unbaked pastry shell
Toss cheese with flour. Add half & half, eggs, bacon & seasoning. Mix well. Pour into pastry shell. Bake at 350F. 40-45 minutes or until set. Serving 8-10. Can substitute 3/4 cup chopped ham for bacon.
B C Oven Dinner
from Helia
2 cups sliced potatoes
2 cups hamburger pieces
1 cup sliced onion
can add carrots sliced
1 tsp salt
1/4 tsp pepper
1 can tomatoes chopped
Bake 350F until done.
5 Soup Hot Dish
2 lbs hamburger saute
2 medium onions
1 can cream of muhsroom
1 can cream of chicken
1 can celery
1 can chicken in rice
1 can vegetable bean
Mix 2/3 pkg chinese noodles
Some on top. Do not salt.
Bake 350F 45 minutes uncovered. Can add carrots – peas.
Corn Bread
1 egg
1 1/4 cup milk
1/2 cup sugar
1/4 cup salad oil
2 Hungry Jack extra light pancake mix
Mix. Well greased square pan. Bake 425 – 20-25 minutes
Lemony Cranberry Relish
2 16 oz cans whole berry sauce
1 cup orange marmalade
Juice & grate rind of 1 lemon
1/2 cup chopped walnuts
Chill
Christmas Trees
3 cups flaked coconut
1/4 cup soft butter
2 cups sifted confectioner sugar
1/4 cup light cream
Extract lemon
Stir in flaked coconut. Drop by teaspoon on wax paper – chill. Shape in cone 1 3/4 high. Decorate with red cinnamon candies. Blend in a small dish over hot water – 1/2 6 oz 1/2 cup chocolate chips and 2 Tbsp tsp vegetable shortening. Press bottom of trees in chocolate.
Tinted coconut:
Place 1/2 cup coconut in jar or plastic bag. Mix 1 or 2 drops green food coloring and 1/2 tsp water. Add to coconut. Screw on lid or fold over top of bag and shake until coconut is uniformly color.
Sandwich Spread
from Pauline
1 cup Spam
8 oz less Philly Cheese
Tomato paste
Lynda’s Chicken
1 pkg Hidden Ranch dressing
Sour cream. Sprinkle corn flake crumbs.
Red Cinnamon Apples
2 cups sugar
1 cup water
1/3 cup red cinnamon candies
3/4 tsp red coloring
Dissolve. Add to apples which have pared cut in slices or quartered. Boil until apples are tender. Make at least 6 apples.
Rhubarb Cake
1 1/2 cup sugar 1 w 1/2 brown
1 cup shortening
1 egg beaten
1 cup sour milk
1/4 tsp salt
1 tsp soda
2 cups flour
1 tsp vanilla
1 tsp cinnamon
1 1/2 rhubarb cut fine
Bake 350 – 30-35 minutes. Mix put over top – 1 cup sugar, 1/2 tsp cinnamon
Tomato Jam
3 cups tomato 4 cups
1 pkg lemon juice 1 pkg orange jello
1 1/2 cup sugar little lemon
cn stick strawberries 1 1/2 t c sugar
Green tomatoes
2 cups green tomatoes
cut up blender
2 cups sugar
1 pkg raspberry jello
1 10 oz box frozen strawberries
1 pkg 3 1/2 oz strawberry jello
Rhubarb Jam
4 – 5 cups rhubarb
3 cups sugar
1 pkg jello
Strawberry – pineapple
Baked Stew
from Lynda
2 # cubed stew beef
1/2 cup tomato juice or V8
6 carrots cubed
3 stalks celery
1 onion
2 tsp salt
2 Tbsp tapioca
1 Tbsp sugar
Few drops of Worcestershire sauce
Mix bake in casserole at 400F 15 minutes then 300F 3hours.
Baked or Chicken Salad
2 cups chicken chopped
2 cup celery
1/2 cup toasted slivered almonds
1 small cup mushrooms
2 tsp grated onion
1/2 cup chopped green pepper
1/2 cup mayonnaise
2 Tbsp pimiento
2 Tbsp lemon juice
1/2 cup cream chicken soup
Sprinkle 3 cups crushed potato chips, 1/2 cup grated cheese on top.
1/2 hour at 350F.
Chicken Salad
2 cups chicken cut up
1 cup celery
1 Tbsp lemon juice
salt, pepper
1/2 cup mayo
2 Tbsp sweet pickles or relish
2 eggs hard boiled
almonds
Potato
Hash brown
Half & Half
1 cup cream celery soup
dried onions
Sprinkle cheese – Serve with ham.
Fruit Cake
50+ candied cherries
11 lbs brazil nuts
1 10 oz dates
1 lb walnuts
Sift together:
1 1/2 cup sugar
1 1/2 cup flour
4 eggs beat mix all
1 hour slow oven = 4 small tins 1 extra small
Apricot Coconut Balls
1 1/2 c apricot
2 cups coconut
2/3 cup sweetened condensed milk
Shape in balls – roll in powdered sugar. HANDS with PS in making rolls.
Sugar Cookies
from Lynda
1 cup shortening 1/2 cup
1 cup sugar 1/2 cup
1 egg 1 egg
1/2 tsp soda 1/4 tsp soda
1/2 tsp cream tartar 1/4 tsp cream tartar
2 1/4 cup flour van 8 1/4 flour van
Cream shortening – sugar. Add egg. Blend in flour. Roll in balls press sugar on glass. 10 minutes 300F.
1 cup water
1 sugar
3 tsp cornstarch
3 jello
Carrot Cake
1 1/2 cup cooking oil
1 3/4 cup sugar
3 whole eggs
1 cup crushed pineapple drained
2 cups grated carrots
2 1/2 cups flour
1 tsp soda
salt
1 tsp cinnamon
1 cup chopped nuts
Cream together oil, sugar eggs. Add drained pineapple & carrots. Mix well. Sift dry ingredients. Add to dried mixture & vanilla, nuts, grease, flour 9×12 Bake 350F – 1 hour.
Frosting:
1 3 oz cream cheese
1/2 stick butter
1 cup powdered sugar
vanilla
Glaze
1/2 cup water
2 1/2 cup sugar
1/2 Tbsp strawberry to 3 Tbsp
2 Tbsp cornstarch
Blueberry Meringue
1 cup water
2 Tbsp cornstarch
1/4 cup sugar
blueberries
1 1/2 cup boiling water
3 eggs
1/3 cup lemon juice/rind
Lemon Meringue Pie
1 cup sugar
4 tsp cornstarch
1 1/4 cup boiling water
2 eggs
2 Tbsp butter
3 Tbsp lemon juice
1 1/8 tsp lemon rind
Mix sugar, cornstarch stir in boiling water. Cook stirring constantly until mixture thickened. Cook 10 min longer.
Beat egg yolks slightly add to hot mixture. Cook 5 minutes. Add butter, rind, lemon juice.
2 egg whites
1/4 tsp cream tartar
4 Tbsp sugar
Beat eggs until frothy. Add cream of tartar. Beat until stiff. It holds a peak. Add sugar beating until stiff & glossy. Beat egg whites until 1 tsp lemon juice.
Date Ice Box Pinwheels
1 cup sugar 1/2 cup
1 cup brown sugar 1/2 cup
1 cup shortening 1/2 cup
3 eggs 2 eggs
4 cups flour 2 cups
1/2 tsp cinnamon 1/4 tsp
1/2 tsp soda 1/4 tsp
Mix all of these above. Set aside to prepare the filling.
Boil these below until thick:
1# dates 1/2 # dates
1/2 cup sugar 1/4 cup sugar
1/2 cup water 1/4 cup water
Roll the dough like a jelly roll and then roll up with date filling. Add an orange peel into the date mixture. Slice off and put on baking sheet. 350F for about 10 minutes or so.
Pecan Pie
3/4 cup sugar
1 cup dark syrup
3 eggs
4 Tbsp butter
1 tsp vanilla
1 cup broken pecans
Boil sugar & syrup 2 minutes. Pour over slightly beaten eggs. Stirring vigorously. Add butter & vanilla & nuts. Pour in pie shell. Bake at 350F for 1 hour.
Thin Egg Pancake
from Vera
4 eggs
1 tsp salt
2 Tbsp sugar
2/3 cup flour – sifted
1 cup milk
2 tsp fat
Beat eggs salt sugar together. add flour Beat until smooth. Pout enough butter on skillet to bake 1/8 inch.
Pecan Pie
from Vera
1/3 cup brown sugar (little more)
1/4 cup butter
1 cup white corn syrup
3 eggs (4 eggs in larger tin)
1 cup pecans
vanilla salt
Add butter softened to brown sugar cream
Add syrup
eggs beat slightly
Mix well. Add nuts.
Bake in hot oven 10 minutes. Reduce bake until firm 30 min. Can use 1 1/2 cup coconut. 350F -45 minutes.
Bake Scalloped Oysters
2 cups cracker -coarse crumbs
1/2 cup melted butter – toss with fork
1 pint oysters – dire in sore liquor
8 x 1 3/4 round pan
1/3 crumbs on bottom
Half oysters
Layer crumbs
oysters
Combine oyster liquid & rich milk to make 1 cup
salt Tbsp worchestershire sauce
Pour over oysters
top with crumbs
Bake 40 min serves 4
Cranberry Salad
from Vera
1 st layer
1 pkg strawberry jello
1 pkg indian cranberry orange relish
1 1/2 cup hot water (little less)
2nd layer
1 pkg strawberry jello
1 cup cottage cheese blend
1 1/2 cup hot water (less)
1 lb cranberry
2 oranges
2 cups sugar
Cranberry Salad
1 pkg cherry jello
1/2 to 1 cup boiling water
1/2 cup cold water
1/2 orange
1 large apple
2 cups raw cranberries
Salad
1 lb cranberries
3 small oranges rind of one
2 apples let stand 2 hours
2 pkg strawberry jello dissolved in 3 cups hot water
Cranberry Sauce
1 cup cranberry sauce
1 cup pineapple drained
cherry jello
Salad
1 Tbsp lemon juice
1 cup pineapple
1 cup ground cranberries
1 cup sugar
1 cup
Cherry jello
*Note: 1 lb cranberries, 2 oranges, 2 cups sugar
Banana Nut Bread 2 loaves
1 1/4 cup flour 1/2 cup plus
1 cup sugar (half brown sugar) 1/2 cup
3/4 tsp soda 1/4 tsp
1/2 cup shortening 1/4 tsp
2 eggs 1 egg
2 frozen bananas 1 frozen banana
300-350F for 30-35 minutes.
Frozen Salad
from Margaret Davis
1/2 cup cream cheese -grate
1/4 cup boiled salad dressing
1/2 lb marshmallows – cut fine
1 small can crushed pineapple heavy syrup 13 1/8 oz
1/2 pint cream whipped
Mix Freeze
Salad Dressing
4 egg yolks
4 Tbsp sugar cook
4 Tbsp vinegar
Double
1 cup cheese
use all salad dressing
1 pkg mini marshmallows
1 can pineapple 20 oz own juice
1 cup dairy rich
Merry Christmas Salad
from Diamond Walnuts
1 pkg lime flavored gelatin
1 cup boiling water
1 #2 can crushed pineapple
1 cup small curd cottage cheese
1/2 cup finely diced celery
1 Tbsp chopped pimiento
1/2 cup chopped walnuts
Decoration: jellied cranberry sauce, 6 walnut halves, maraschino cherries
Dissolve gelatin in boiling water; cool till syrupy. Stir in remaining ingredients. Turn into round 8″ or 9 x 1 1/2″ cake pan lined with waxed paper. Chill till firm, turn out on waxed paper. Frost top with recipe below. Cut into 6 wedges; nest on lettuce. Cut squares of cranberry sauce for base; top with crisp, golden walnut halves. Trim with maraschino cherries.
Frosting:
Blend and heat till smooth, 1 3 oz pkg cream cheese, 1 Tbsp mayonnaise, 1 tsp lemon juice.
Mashed Potatoes
Cook potatoes mash
Add chopped green onion
better – cream cheese – sour cream
salt to taste
1 egg
Whip until fluffy
When ready to serve. Bake at 325F – 15 -20 minutes.
Ranch dressing
Bread Pudding
1 – 2 cups dry bread cubes
2-4 cups milk scalded
1 Tbsp butter
1/4 tsp salt
3/4 cup sugar
2-4 slightly beaten eggs
1 tsp vanilla
Soak bread in milk 5 minutes. Add butter, salt & sugar. Pour over eggs add vanilla. Mix well. Pour in greased baking dish. Bake in pan. Hot water in moderate oven (350F) until firm. About 50 minutes. Serve warm with lemon sauce. Add 1/2 raisins.
Sauce
3 Tbsp brown sugar
1/4 cup catsup
1/4 tsp nutmeg
1 tsp dry mustard
Barbecue Meatloaf
1 lb ground beef
1/2 cup barbecue sauce
1/2 cup quick oats, uncooked
1/2 cup chopped onion
1 beaten egg
1 cup milk
Green Bean Bake
1 can cream of mushroom soup
1/2 cup milk
1 tsp soy sauce
1 can green beans
1 can French onions
1/2 onions in beans
Bake 350F for 25 minutes
1/2 onions on top after baking 5 minutes more
Meat Loaf
2/3 cups crumbs
1 cup milk
1 1/2 lbs ground beef
2 eggs beaten
1/4 cup grated onion
salt, pepper
Rhubarb Apricot Jam
from Emma Homeyer
4 cups rhubarb
4 cups sugar (less)
1 cup crushed pineapple
1 cup apricot
1 3 oz pkg orange jello
Rhubarb Pineapple Jam
4 cups chopped rhubarb
4 cups sugar
1 cup crushed pineapple
jello
Combine rhubarb, sugar & pineapple in heavy kettle. Stir over heat until sugar dissolved. Boil very steady. Add jello.
Russian Tea Cakes
Pecan Puff
from Betty Crocker
2 1/4 cup flour
1 cup butter
1/2 cup powdered sugar
1/2 tsp vanilla
1 cup chopped nuts
Mix butter sugar vanilla. Mix flour nuts until dough holds together. Shape doughnut balls.
3/4 cup b crocker nuts
Firm in balls. Pieced bake until set not brown. Cookie sheet 30 minutes
Roll while making powder sugar again when cool.
Thumbprint – Birds Nest
1/2 cup butter cream
1/4 cup brown sugar
Add 1 egg yolk beaten
1 cup flour
Form in balls (1 Tbsp dough)
Dip in slightly beaten egg whites. Roll in 1 cup nuts. Press center. Small measuring spoon. Bake 8 min 300F. Press again. Bake 10 mins.
Ranger Cookies
from Rapid City Book
Cream
1 cup shortening
1 cup brown sugar
1 cup white sugar
Add
2 eggs
1 cup oatmeal
1 tsp vanilla
2 cups flour
1 tsp soda
2 cups Rice Krispies or corn flakes
1 cup coconuts
1 cup nuts
Bake 350F – 12 minutes.
Angel Pie
4 egg whites
Beat until stiff gradually
1 pinch salt
1 tsp cream tartar
1 cup sugar
Bake in well buttered dish. 45 min at 325F.
Cool in oven with door open.
4 egg yolks beat well until light
1/2 cup sugar
2 lemons juice rind of 1
Cook
1 cup whipping cream
1 layer on
Lemon Meringue P.
from Betty Crocker
8 inch
1 cup sugar
3 Tbsp cornstarch
2 eggs slightly beaten
1 cup water
2 Tbsp butter
2 tsp lemon peel (grated)
1/3 cup lemon juice
Stir together sugar & cornstarch. Blend egg yolks & water; gradually stir into sugar mixture. Cook over medium heat stirring constantly until mixture thickens & boils. Boil & stir 1 minute. Remove from heat. Stir in butter lemon peel juice immediately pour into bake pie shell. Heap meringue onto hot pie filling. 10 minutes.
Meringue Pie
8 inch pie
2 egg whites
1/4 tsp cream of tartar
1/4 cup sugar
1/4 tsp vanilla
Beat egg white until frothy. Beat in sugar. Add cream of tartar 1 Tbsp at a time. Continue beating until stiff & glossy. Do not under beat.
Coconut Shortcake Cookies
from Lynda
1 cup butter softened 1/2 cup butter
1/4 cup granulated sugar 1/4 cup
1 tsp vanilla 1 tsp vanilla
2 cups flour 2 cups flour
1/4 tsp salt
2 cups coconut 1 cup coconut
Mix all together. Form into a roll with wax paper. Small roll. Refrigerate at least 1 hour. Slice. Bake 300F 20 minutes.
Chocolate Balls
3 cups powdered sugar 3 13 oz
7 cups pkg 143 l 1 pkg 7 oz angel flaked coconut 2 – 7 oz or 1 – 14 oz
1 cup nuts leave out
1/4 1/2 cup melted butter
1 cup sweetened condensed milk
1 tsp vanilla
Mix butter vanilla milk powdered sugar. Mix well. Add nuts powdered sugar. Mix by hand. Set couple hours. Form in balls. Toothpick. Melt 1 bar wax, 1/4 – 1/4 + c malted
2 pkg 6 oz choc chip Nestle’s. Makes 60 or more.
Grandma Nord’s Cookies
2 eggs
2 cup brown sugar
1 cup shortening
2 tsp baking powder
3 1/2 cup flour
salt
1 cup nuts ground fine
1 tsp vanilla
Beat eggs thoroughly. Add sugar. Melt shortening. Mix well. Combine & sift dry ingredients & add. Stir in nuts & vanilla.
Shape the dough into a long loaf. Roll in wax paper. Place in freezer. Cut slices 350F 10 minutes – 40 – 50 cookies.
1 egg
1 cup brown sugar
1/2 cup shortening
1 tsp baking powder
2 cups flour
1/2 cup nuts
Rhubarb Cake
3 cups rhubarb
1 1/2 cup sugar
1/2 tsp nutmeg
3 Tbsp flour
1 Tbsp butter
2 well beaten eggs
Blend sugar flour nutmeg & butter. Add eggs beat smooth. Pour over rhubarb.
Bake in hot oven 450F 10 minutes then moderate about 30 minutes.
Hot Dish
from Vera
2 lbs ground meat – no fat
1 stick ole butter
1 large onion chopped
3-4 stalks celery
1 6 oz croutons {berry with herbs}
2 cups cream mushrooms
1 cup cream celery
1 cup water
Boil vegetables. Mix over croutons. Pour over meat. Mix soups don’t dilute. Top of croutons. Bake in 15 inch covered 1/2 hour. 1/2 hour uncovered.
Tuna Scallop
from Rita
1 can tuna
6 medium potatoes sliced
1/4 cup chopped pimiento
1/4 cup chopped onion
1/2 cup grated cheese
1/2 cup canned mushrooms
salt pepper
2 Tbsp butter
1 Tbsp flour
1 cup milk
1/2 cup bread crumbs
Alternate layers of potatoes tuna, pimiento, onion, cheese & mushrooms in greased 1 1/2 quart casserole. Season each layer. Dot with butter. Blend flour milk. Pour over top with crumbs. Bake moderate oven 350F until potatoes are tender.
Toasted Orange Bread
from Vera
1 loaf Pettridge Farm thin
very thin sliced bread
1 lb 2 sticks (1 cup) butter softened
1/2 cup sugar
grated peel of 1 large orange
butter slices
Mix butter sugar orange peel. Put on bread. Bake 250F 1 hour – Yvonne got wheat 1/2 half
Cranberry Orange Relish
4 cups cranberries finely chop
1 large orange peel & pulp in food chopper
2 cups sugar
Cover refrigerate at least 3 hours 3 1/2 cups.
Apple 1/2
Pecan Puffs
Russian Teacakes
from Lenard
1 cup margarine or butter softened
1/2 cup powdered sugar
1 tsp vanilla
2 1/4 cup flour
3/4 c pecans – nuts – finely chopped
salt
powdered sugar
Heat oven to 400F. Mix butter 1/2 cup powdered sugar vanilla Mix in flour nuts until dough holds together.
Shape dough in 1 inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake until set but not brown 10-12 minutes. Roll in powdered sugar while warm. Cool. Roll in powdered sugar again. About 4 dozen 1 inch cookies.
Bake Tart Shells
Jewel Tarts
Filling
1/2 cup seedless green grapes
1 medium peach sliced (3/4 c
1/2 cup raspberries or sliced strawberries
1 small banana, sliced (3/4 c
1/2 cup blueberries
Toss grapes, peach, raspberries, banana with orange glaze. Fill tart shells top with blueberries. Refrigerate. Makes 6 tarts
Orange Glaze
Mix 1/4 cup sugar
1 Tbsp cornstarch dash salt
in sauce pan
Stir 1/3 cup orange juice
3 Tbsp water
Cook medium heat. Stir constantly until mixture thickens & boils. Cool & stir 1 minute. Cool.
Lemon Meringue Pie – 8 inch
1 cup sugar
3 Tbsp cornstarch
2 egg yolks slightly beaten
1 cup water
2 Tbsp butter or margarine
2 tsp grated lemon peel
1/3 cup lemon juice
Stir together sugar & cornstarch in medium saucepan. Blend egg yolks & water gradually stir into sugar mixture. Cook over medium heat. Stirring constantly until mixture thickens & boils. Boil and stir 1 minute. Remove from heat stir in butter, lemon peel, lemon juice immediately pour into baked pie shell. Heap meringue onto hot pie filling. Sealing edge. Bake 10 minutes or until delicate brown.
Butterscotch Pecan Squares
from Lynda
Makes 4 dozen
6 Tbsp butter softened
2/3 cup packed brown sugar
1 egg
1 1/4 cup flour
1/2 tsp baking powder
salt
vanilla
1/2 cup chopped pecans
cream butter sugar. Beat eggs & vanilla. Add flour baking powder salt
Stir in pecans
Shape into two rolls and wrap in plastic wrap. Refrigerate for at least 2 hours / store rolls in freezer. Bake 350F 10-12 minutes.
Sand Tarts
1/2 cup butter
1/2 cup sugar
1 1/c cups flour
1 small egg
1 tsp lemon extract
cream butter add sugar beat well add egg extract Add flour to make stiff dough! Chill 3 hours or overnight small ball dough & with thumb press to bottom & sides of tin evenly. The tart must be thin 1/16 inch. Place Tins on cookie sheet Bake 375F 10 minutes golden. Take from oven tip tin upside down as soon as cool enough to handle pinch tins slightly to remove tart.
2 cups crushed strawberries
4 cups sugar
1 box sure jell fruit pectin
Chocolate Mound Balls
3 cups powdered sugar
7 cups 1 1/2 pkg angel flake coconut (1 pkg 14 oz 1 pkg 7 oz)
1/4 cup melted butter
1 cup chopped nuts
1 cup sweetened condensed milk
1 tsp vanilla
Mix well refrigerate. Form 1 inch balls cold.
Melt 2 pkg 6 oz Nestle chocolate chips (12 1/2 oz)
1/2 bar wax
1/4 Tbsp water ( or 1/4 + c)
1 square chocolate (makes darker color)
As you go on your way
May God go with you
May he go before you
to show you the way
May he go behind you
to encourage you
beside you to befriend you
above you to watch over you
and within you to give you peace
in the name of the father the son and the holy spirit.
Amen.
Coconut Macaroons
2 egg whites
pinch of salt
1/2 tsp vanilla
2/3 cups sugar
13 1/2 oz coconuts (1 1/2 c)
Beat egg whites with dash salt & the vanilla till soft peaks form. Gradually add sugar, beating till stiff. Fold in coconut. Drop by rounded teaspoon onto greased cookie sheet. Bake in slow oven 325F about 20 minutes. 1 1/2 dozen.
Macadamia Pie
1 baked pie shell
1- 3 1/2 cup sugar
3/4 c chopped
1/2 c sugar
3 Tbsp cornstarch
dash salt
1 1/4 c milk
2 eggs, separated
1 Tbsp vanilla
1/4 c sugar
1/2 pint whipping cream (1 c)
2 Tbsp sugar
Sprinkle pie with 1/2 c chopped nuts. Combine 1/2 c sugar, cornstarch & salt, 2 small heavy sauce pan. Beat milk & egg yolks together; stir into saucepan. Bring to a boil over low heat stirring constantly. Boil & stir 1 minute. Cool to lukewarm; stir in vanilla. Beat egg whites until frothy gradually add 1/4 c sugar
Meat Balls & Sauce
1 1/2 lbs ground beef
1 cup bread crumbs
1 Tbsp chopped onion
2 eggs beaten
1/3 cup milk
1/4 cup butter or ole
1 can celery soup
1 can onion soup
Combine ingredients, mix well, heat butter, mix into balls 1 inch diameter.
Salmon Salad
Empty 1 can salmon in bowl, shred, to this add 1 cup finely cut celery, 1/2 cup finely cut sweet pickles, 3 hard cooked diced eggs. Blend with enough mayonnaise, salt, pepper. Can be used as sandwich spread or salmon just with mayonnaise.
Chicken Salad
Adelpha Reppe of Bruce
2 – 3 lbs chicken, cooked & cubed
1 can pineapple chunks, drained
1/2 cup celery, chopped
2 Tbsp onion
1/2 cup black olives, sliced
1 cup salad dressing
2 Tbsp mustard
1 can chow mein noodles
Refrigerate overnight, adding chow mein noodle just before serving. Serving on a lettuce leaf.
Banana Cream Pie
1 9 inch baked and cooled crust
3 Tbsp cornstarch
1 2/3 cup water
1 (14 oz) sweetened condensed milk
3 egg yolks, beaten
2 Tbsp ole or butter
1 tsp vanilla
3 medium bananas
lemon juice
In saucepan, dissolve starch in water, stir in milk and egg yolks. Cook, stirring until thick and bubbly. Remove from heat. Stir in ole and vanilla and allow to cool slightly. Slice bananas drip in lemon juice and drain. Spread in baked crust. Pour filling over bananas; cover and chill until set. Serve with whipped cream if desired.
Sherry Chicken
6 or 8 pieces boneless chicken breasts
Seasoned salt
1/4 to 1/2 cup ole or butter
2 cans cream of mushroom soup
1 cup sour cream
1/2 cup sherry
4 oz can mushrooms, drained
6 or 8 slices swiss cheese
Cooked rice for 6 or 8
Pound breasts and season with salt. Brown in ole in skillet. Place in large greased baking dish. In bowl, mix soup, sour cream, sherry, mushrooms. Pour over chicken. Layer cheese on top. Bake uncovered at 325F for 1 hour. Serve using gravy mixture over rice.
Raw Apple Cake
Put 4 cups of raw cubed apples in a mixing bowl. Break 2 eggs over apples and mix. Stir in 3/4 cup oil and 2 Tbsp vanilla. Add:
1 1/2 cup sugar
2 tsp cinnamon
1/2 cup dates or raisins
1 cup nuts, chopped
2 cups flour
2 tsp soda
1 tsp salt
Bake in a 9×13″ greased and floured pan at 350F for 45 minutes.
Amazing Coconut Pie
2 cups milk
3/4 cup sugar
1/2 cup Bisquick or 1/2 cup flour
1/4 tsp salt
4 eggs
1 1/2 tsp vanilla
1 cup coconut
2-4 Tbsp butter, melted
Beat all together except coconut. Pour into greased pie pan. Let stand 5 sprinkle on coconut. Bake 350F for 45 minutes.
Meat Loaf
1/2 lb ground beef, browned
1/3 cup onion, chopped
1/3 cup green pepper
2 eggs
1 1/2 cup cheese, cubed
1/2 cup mayonnaise
1/2 cup milk
1 Tbsp cornstarch
Mix and put in loaf pan. Bake at 350F for 35-40 minutes.
Pie takes the cake
Apple pie cake is good, cut in wedges and served either plain or with whipped cream or vanilla ice cream. Those are the comments from Betty Brennan, Fairbault, Minn., about this recipe.
Apple Pie Cake
1 cup sugar
1/4 cup soft margarine
1 egg
1 cup flour
1 tsp soda
1/8 tsp salt
1 tsp cinnamon
2 1/2 cup peeled and chopped apples
1 tsp vanilla
2 Tbsp hot water
1/2 cup chopped nuts or raisins
Cream well the sugar, margarine and egg. Mix flour, soda, salt and cinnamon together and add to first mixture.
Mix well. Mix in apples, vanilla, hot water and nuts. Put in lightly greased pie pan and bake at 350F for 45 minutes.
Chicken Hot Dish
1 can cream of celery soup
1 1/2 cup chow mein noodles
1 can cream of mushroom soup
1/2 can evaporated milk
2 cups cooked chicken
1/2 tsp Worcestershire sauce
1 cup diced celery
A little onion
Place half the noodles in a casserole. Combine remaining ingredients and pour over noodles, topping with remaining chow mein noodles. Bake at 350F for 60 minutes.
Apple Crunch
This is an old family recipe, heard through the grapevine>
1 can apple pie mix
1 box small white cake mix
cinnamon, to taste
nutmeg, to taste
1/2 stick margarine
Cool whip or cream, if desired
Grease 8×8 inch baking pan or dish. Pour in one can of apple pie mix, add a dash of cinnamon and nutmeg. Blend a small package of white cake mix with 1/2 stick of margarine, sprinkle over apple pie mix. Bake at 350F until crunch is lightly browned and apple mixture is heated through. Serve with Cool Whip or cream. Serves 6.
Dinner in a Dish
Yields 6
Brown as many 1/2″ pork chops as you need to serve 6 in a heavy skillet; season with salt and pepper. Grease a shallow baking dish and place a layer of peeled, sliced potatoes in the bottom. Add a layer of sliced onions and then a 16 oz can of peas and carrots, drained. Place browned pork chops on top. Make gravy in the meat skillet and pour it over the layered food. Bake at 350F for about 1 1/2 hours.
Heavenly Fruit Salad
Prepare 1 pkg lemon pudding. Mix according to pkg directions. Cool completely. Add 8 oz cool whip, 1 can fruit cocktail, drained well, 1 small can pineapple, drained. Add mandarin oranges and marshmallows as needed. Stir well and serve.
Pork Chop and Apple Bake
4 rib or loin pork chops, cut 1/2 to 3/4 inches thick
1 Tbsp shortening
2 cups sliced raw potato
1 cup sliced onion
1 tsp salt
1/4 tsp nutmeg
2 firm red cooking apples cored and cut into wedges
1 1/4 cups apple juice
1 Tbsp cornstarch
In skillet brown chops on both sides in shortening over moderate heat. Remove from skillet and arrange in shallow 2 quart casserole. Add potato and onion to drippings in skillet; heat thoroughly, stirring carefully. Sprinkle with salt and nutmeg. Stir in apple wedges. Spoon mixture over chops. Add 1 cup apple juice to skillet; heat until simmering. Pour over apple-potato mixture. Cover casserole. Bake in 350F oven 45 minutes or until chops and vegetables are tender. using a slotted spoon, place apple-potato mixture on serving platter. Arrange chops on top. Combine remaining 1/4 cup apple juice and cornstarch. Stir until free of lumps. Pour into pan juices and cook until thickened, stirring constantly. Serve sauce over chops or separately as desired. Makes 4 servings.
Mound Bars
2 cups fine crushed graham crackers
1/2 cup butter melted
1/2 cup sugar
Mix well and bake 10 minutes in 350F oven. Remove from oven and frost with 12 oz pkg chocolate chips and 1 Tbsp peanut butter melted together and spread over all and let cool before cutting. Can be frozen.
Applesauce Cookies
1 cup shortening 1/2
2 cups sugar 1
2 eggs 2
2 cups applesauce 1 1/2
4 cups flour 2
2 tsp soda 1
1 tsp nutmeg 1/2 tsp
1 tsp cinnamon 1/2 tsp
1/2 tsp cloves 1/4 tsp
2 cups raisins 1 cup
1 cup nuts 3/4 cup
Bake at 375F for. Frost if desired.
Church Lady Recipes 