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1999 Edition (About 400 Recipes) - Page 1 of 7

 

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Mama's Beef Stew

Norma Dalton

 

Really, really good basic beef stew with no frills.

 

1/2 cup flour

2 pounds beef brisket/stew, cut into bite-size pieces

4 cups potatoes, raw, cut up

4 cups carrots, raw, cut up

2 cups celery, raw, cut up

2 cups onions, raw, cut up

2 15-oz. cans tomato sauce, chunky, Italian-flavored

1 imp. Tbl. garlic powder

1 Tbl. canola oil

1 tsp. salt

1 Tbl. Mrs. Dash

 

Combine flour and seasonings in large bowl. Add meat, cover, and shake until meat is well-coated by the flour. Discard extra flour. Layer meat, potatoes, carrots, onion, celery, and tomato sauce in large Dutch oven coated with cooking spray. Bake at 350 degrees for approximately 2 hours or until all vegetables are tender; stir occasionally. Stores well. Excellent with rolls or biscuits.

 

 

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Frosting for Rocky Mountain Cake

Norma Dalton

 

1/2 cup butter

2 & 1/2 Tbl. flour

1/2 tsp. salt

1/2 cup milk

1/2 cup brown sugar, firmly packed

2 cups powdered sugar, sifted

1 tsp. vanilla

1 cup black walnuts, chopped

 

In saucepan, blend 1/2 cup butter with 2 & 1/2 Tbl. flour and 1/2 tsp. salt. Cook 1 minute. DO NOT BROWN. Add 1/2 cup milk; cook until thick. While hot, add 1/2 cup brown sugar, firmly packed, beat well. Add 2 cups confectioners sugar (powdered sugar), sifted; beat until thick and creamy. Add 1 tsp. vanilla and 1 cup chopped black walnuts. Spread over sides and top of cooled cake. This icing will freeze. (From the file of Leora Shellman.)

 

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English Toffee

Peggy Speth

 

1 lb. butter

2 & 1/2 cups sugar

4 Tbl. Karo syrup

1 cup water

 

Cook together, stirring constantly to 285 degrees on a candy thermometer. Pour onto greased cookie sheet. Top with 1/2 to 3/4 pounds chocolate and chopped nuts.

 

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Peanut Butter Cups

Peggy Speth

 

2 lbs. chocolate

4 cups peanut butter

1 lb. melted butter

3 lbs. powdered sugar

 

Grease large pan with butter. Melt 1 lb. chocolate in oven and spread evenly in buttered pan. Set in refrigerator to cool. Knead butter and peanut butter and powdered sugar with hands. Press on top of cooled chocolate. Melt remaining chocolate and pour over top.

 

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Caramel Corn

Peggy Speth

 

3/4 cup white sugar

1/2 cup Karo syrup

1 cube butter

3/4 cup brown sugar

1/4 cup water

1/8 tsp. cream of tartar

 

Boil all ingredients to soft ball stage. DO NOT STIR. Remove from heat and add 1/4 tsp. soda and stir well. Pour over popped corn (two or three poppers).

 

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Peanut Brittle

Peggy Speth

 

3 cups sugar

1 cup + 2 Tbl. Karo syrup

1 cup water

 

Stir until dissolved. Put lid on pan and cook until liquid is clear (only a few minutes). Wipe side of pan with a wet pastry brush to remove crystals. Cook to 232 degrees then put in raw peanuts. Cook slowly, stirring occasionally. Have ready in a dish, 1/2 tsp. salt, 1 tsp. soda, 1 tsp. vanilla, and 1/4 cube butter. Cook almost to 300 degrees then set off stove. Stir in butter, etc., until melted. Pour onto greased cookie sheets. When cool enough to touch (just barely) turn over and pull out with forks.

 

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Pretzel Salad

Julie Calderwood

 

Group 1:

2 cups pretzels, mashed to medium texture

3/4 cup melted butter or margarine

3 Tbl. sugar

 

Group 2:

1 (8 oz.) cream cheese

1 small can crushed pineapple, drained

1 cup sugar

1 (9 oz.) Cool Whip

 

Syrup:

2 small pkgs. raspberry Jell-O

2 cups boiling water

2 small (10 oz.) pkg. frozen raspberries, thawed (but not drained)

 

Mix Group 1 ingredients for crust; spread into 9 x 13 inch pan and bake at 400 degrees for 5 minutes. Cool. Mix Group 2 ingredients (mix cream cheese and sugar, add pineapple and fold in Cool Whip); spread on cooled crust. After syrup has cooled and begun to thicken, pour over top of second mixture. Put in refrigerator and let set for a couple of hours. Serves 8 to 10.

 

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Uncle Arvil's Chile Rellenos

Julie Calderwood

 

Whole chilies (24 oz.)

8 oz. Monterey Jack cheese, grated

1/4 cup butter, melted and cooled

8 oz. cheddar cheese, grated

6 eggs

 

In a buttered casserole dish, layer half of the chilies. Cover with cheeses. Cover cheese with another layer of green chilies. Separate 6 eggs and beat the whites until stiff. Beat the yolks lightly; to yolks add the cooled butter. Whip together until light yellow, then fold into whites. Pour over all and bake for 30 minutes at 350 degrees. Serve warm. May serve with the following sauce, but is good by itself, too.

 

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Green Chile Sauce

Julie Calderwood

 

1 to 1 & 1/2 lbs. pork, cut-up

1 qt. tomatoes (or 2 & 1/2 can); mashed lightly

1 (12-oz.)can chopped green chilies

2 mashed garlic cloves

1 & 1/2 Tbl. flour

 

Heat about 2 Tbl. bacon grease or oil in skillet. Mash garlic and drop in oil. Add meat. Cook until the meat turns white or loses its pink color. Sprinkle meat with flour and stir. Add tomatoes and chilies. Simmer for 30 minutes. Serve on top of the chile rellenos. Yummy!!!

 

 

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Sweet Potato Casserole

Anonymous

 

This is a secret family recipe and the submitter requested anonymity to avoid getting in trouble with the relatives.

 

3 cups cooked, mashed sweet potatoes

1/2 cup sugar

1/3 cup softened margarine

2 beaten eggs

1 teaspoon vanilla

1/3 cup milk

Topping:

1/3 cup margarine

1/2 cup self-rising flour

1/2 cup light brown sugar

1 cup chopped nuts (pecans)

 

Stir sugar, margarine, eggs, vanilla, and milk into mashed sweet potatoes. Place in large greased casserole dish. For topping in a separate bowl, cut margarine into flour, mix in brown sugar and nuts. Sprinkle topping over sweet potatoes. Bake for 25 minutes at 350 degrees.

 

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Special Chicken

Donna Messervy

 

1 pkg. dried beef

1 can cream of mushroom or cream of chicken soup

4-6 chicken breasts or 8 boneless breasts

1 (8-oz. carton) sour cream

8 pieces bacon

 

Line bottom of dish with dried beef. Wrap chicken breasts with bacon and place on beef. Mix 8 oz. sour cream with one can of soup and pour over chicken. Cover with foil. Bake at 300 degrees for 3 hours.

 

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Aggression Cookies

Donna Messervy

 

3 cups brown sugar

6 cups oatmeal

3 cups flour

3 cups margarine

1 Tbl. baking soda

 

Put ingredients into a huge bowl, then work off all your tensions mashing, kneading, squeezing, etc. The more you mash, squeeze and knead, the better! Form into balls and place on ungreased cookie sheet. Butter bottom of small glass and dip in granulated sugar and mash the balls flat. You will need to butter the glass only a few times, but dip in sugar for each ball. Bake at 350 degrees for 10-12 minutes. Makes a lot!

 

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"Seminary" Chile 'n' Cheese

Donna Messervy

 

3 English muffins, split

2 Tbl. butter or margarine, softened

1 lb. pork sausage

1 (4-oz.) can chopped green chilies

3 cups shredded cheddar cheese

1 & 1/2 cups sour cream

12 eggs, beaten

 

Spread cut side of each English muffin with 1 tsp. butter and place in a lightly greased 13x9x2 inch baking dish, buttered side down Cook sausage in a skillet until browned, stirring to crumble; drain. Layer half of sausage, chilies, and cheese over muffins. Combine sour cream and eggs; pour over casserole. Repeat layers with sausage, chilies and cheese; cover and refrigerate 8 hours. Remove from refrigerator, let stand 30 minutes. Bake uncovered at 350 degrees for 35 to 40 minutes. Yield: 10-12 servings.

 

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Aunt Alice's Blueberry Pie

Donna Messervy

 

1 cup Eagle brand milk

1/2 cup lemon or lime juice

2 cups blueberries

1 cup ground pecans or pecan chips

1 large Cool Whip

1 baked pie crust or graham pie crust

 

Mix. milk and lemon/lime juice. Lightly cook blueberries in water, drain. Mix Cool Whip, pecans, blueberries and juice mixture well. Pour in pie shell and refrigerate. Will keep 3-4 days.

 

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Aunt Edna's Five-Flavor Pound Cake

Donna Messervy

 

2 sticks butter

1/2 cup Crisco

3 cups sugar

5 eggs (well beaten)

1 cup milk

1 tsp. each of coconut, rum, butter, lemon, and vanilla flavorings

1 tsp. baking powder

3 cups plain flour

Glaze:

1 cup sugar

1/2 cup water

1 tsp. each coconut, rum, butter, lemon and vanilla flavorings

 

Cream butter, Crisco, and sugar until light and fluffy. add well-beaten eggs and blend. Combine flour and baking powder; add to cream mixture adding alternately with milk. Stir in extracts, spoon into a 10" tube pan which has been greased and floured. Bake at 325 degrees for 1 & 1/2 hours. Cool in pan for 10 minutes. Pour glaze over cake. For glaze, mix ingredients and bring to a boil, spoon over cake.

 

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Turkey Tortilla Casserole

Donna Messervy

 

4-5 cups diced turkey or chicken

2 cans cream of mushroom or chicken soup

1 (4-oz.) can diced green chilies

1 (7-oz.) can green or red chile salsa (taco sauce)

1/3 cup sliced green onions

3/4 tsp. ground cumin

Combine above ingredients in bowl; set aside.

8 corn tortillas, cut in strips

2 cups Monterey Jack cheese, shredded

2 cups cheddar cheese, shredded

 

In 3-qt. shallow dish (9x13 works well) layer:

1) 1/2 of tortilla strips

2) 1/2 turkey mixture

3) Monterey Jack cheese

4) 2nd half tortilla strips

5) 2nd half of turkey mixture

6) All of cheddar cheese on top

 

Bake uncovered 30-45 minutes at 350 degrees. Great to freeze or hold 24 hours in refrigerator.

 

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Cheesecake

Donna Messervy

 

3 (8-oz.) pkgs. cream cheese

1 (8-oz.) sour cream

3/4 cup sugar

1 tsp. vanilla

3 eggs

 

Butter and flour 9" springform pan. Soften cream cheese with sugar. Mix eggs, sour cream, vanilla and add to cream cheese. Beat until very smooth. Put mixture in pan. Wrap spring form pan with foil. Place in second pan filled with 2 inches of water. Bake at 350 degrees for 55 to 60 minutes.

 

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Sweet Potato Casserole

Donna Messervy

 

3 cups sweet potatoes

1 cup sugar

3 eggs

1 tsp. vanilla

1/2 cup butter

1/3 cup milk

Topping:

1 cup light brown sugar

1 cup chopped nuts

1/3 cup flour

1/3 cup butter

 

Mix potatoes, sugar, eggs, vanilla, butter, and milk and fold into greased casserole. Prepare topping and spread over casserole. Bake at 350 degrees for 25 to 30 minutes.

 

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Corn Pudding

Donna Messervy

 

1 can cream-style corn

1 stick butter

1 cup sour cream

1 can whole kernel corn, drained

1 egg

1 box Jiffy Corn Muffin Mix

 

Mix all ingredients well. Bake in greased 9x13-inch pan at 350 degrees for 45 minutes.

 

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Cranberry Salad

Leah Tidwell

 

1 large pkg. strawberry Jell-O

1 small pkg. Knox gelatin (unflavored)

1 can whole cranberry sauce

1 small package frozen strawberries

1 can crushed pineapple

 

Mix Jell-O and Knox gelatin together in a large bowl. Pour in 3 cups boiling water and stir well. In blender - mix cranberries and strawberries and about 1 cup of Jell-O mixture. Blend together for just a few seconds making sure everything is crushed up. Pour this mixture into the remaining Jell-O and add crushed pineapple and stir well to make sure all ingredients are mixed well. Pour into an 11 x 13 glass pan. Refrigerate overnight. Serve with a dollop of sour cream on top.

 

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Zucchini Casserole

Leah Tidwell

 

2 cups cooked cubed chicken or turkey

2 cups diced zucchini

1 medium onion, chopped

1 pkg. Stove Top Stuffing

1/2 c. melted butter or margarine        

1 can cream of mushroom soup

1 c. sour cream (light if desired)

1/2 c. chicken broth

1/2 c. Miracle whip (not mayonnaise)

 

Mix all ingredients in a large bowl. Put into an 11 x 13 greased baking dish. Bake in preheated 350 degree oven for 30 to 35 minutes.

 

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Penuche

Leah Tidwell

 

1 & 1/2 c. sugar

3/4 c. evaporated milk

1/3 c. butter or margarine

28 Kraft caramels

1 c. chopped pecans (optional)

 

Cook sugar, milk and butter to soft ball stage. Remove from heat and add caramels. Stir until melted and blended. Add pecans if desired. Pour into a buttered pan. Cut into squares when cool. Easy and delicious.

 

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Liquid Shrimp Cocktail

Leah Tidwell

 

1 (46 oz.) can tomato juice

1 c. catsup

1/3 tsp. Worcestershire sauce

3 T. sugar

1/3 tsp. garlic powder

2 cans tiny cocktail shrimp

1 T. horseradish

1 c. celery, finely chopped

 

Mix all ingredients except shrimp and celery, and stir well. Chill. Stir before serving in small cups.

 

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Pepperoni Rigatoni

Leah Tidwell

 

12 oz. Rigatoni pasta - cooked

1/2 c. parmesan cheese

1/2 c. chopped green pepper

2 cloves minced garlic

2 c. shredded mozzarella cheese

1 pkg. (3.5 oz.) pepperoni, chopped

1/2 c. chopped onion

1/4 c. fresh basil, chopped, or 2 tsp. dried

1 (28 oz.) jar Ragu sauce

 

Layer half of noodles, then other ingredients in a 9 x 12 pan. Repeat layers, ending with cheeses. Bake uncovered 25 - 30 min. at 375. Serves 8. 294 calories, 15 gr. fat.

 

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Santa Fe Soup

Leah Tidwell

 

1 lb. ground beef

2 packets ranch dressing mix

1 c. chopped onion

2 packets taco seasoning

 

Brown beef, onions and seasonings. Add the following ingredients (all are 16 oz cans and are undrained.)

 

Black beans

Diced tomatoes w/green chilies

2 cans white or yellow corn

Kidney beans or chili hot beans

Tomato wedges

2 cups water

 

Simmer all for 2 hours, stirring to keep from sticking. It will be thick. Serve with grated cheese, sour cream, chopped green onions, avocados and tortilla chips as desired.

 

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Mother's Old Fashioned Apple Pie

Elaine Jordan

 

Pastry for 9-inch, double crust pie

1 & 1/2 cups sugar

1/3 cup flour

1 tsp. cinnamon

1/4 cup water (optional)

4 to 5 cups peeled, sliced, tart apples

1 Tbl. butter or margarine

1 Tbl. milk

1/2 tsp. sugar

 

Preheat oven to 350 degrees. Prepare pastry; roll out half and line a 9-inch Redi-Pan Deep Dish Pie Pan. Combine sugar, flour and cinnamon in medium-sized bowl; stir in water (omit water if apples are very moist). Add apples; mix to coat thoroughly. Pour into pastry-lined pan; sprinkle with flour and dot with butter. Roll out second half of pastry for top crust; cut design in center to allow steam to escape. Place on pie, pressing around edge to seal. Brush pastry with milk and sprinkle with sugar. Bake 45 to 60 minutes or until crust is browned, Makes 6 to 8 servings.  

 

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Lemon Sauce

Leah Tidwell

 

1 & 1/2 c. hot water                             

1 & 1/2 T. corn-starch

2 T. Lemon juice

1/4 c. sugar

1 & 1/2 T. butter

Grated rind of 1/4 lemon

 

Combine cornstarch and sugar. Add hot water slowly, stirring constantly. Add grated lemon rind. Cook or hot water, stirring constantly, until mixture thickens. Add lemon juice and butter. Serve over steamed pudding.  

 

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Broccoli

Elaine Jordan

 

Wash and peel. Separate flowerettes and stem and cut. Add a little water. Sprinkle with chicken broth powder. Add slivered almonds and boil, covered on low heat just till tender. M-m-m-m-m, good.  

 

 

 

  

Visit other recipe sites in "The Dining Car" 

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Index for this Page

Click on the name to go to that recipe.

 

Aggression Cookies Mama's Beef Stew
Apple Pudding Meat Marinade
Aunt Alice's Blueberry Pie Mother's Old Fashioned Apple Pie
Aunt Edna's Five-Flavor Pound Cake Party Potatoes
Aunt Punk's Pickles Peanut Brittle
Bar-B-Que Beef Peanut Butter Cups
Broccoli Penuche
Caramel Corn Pepperoni Rigatoni
Carrot Pudding Polish Potato Casserole
Cheesecake Potato Casserole
Chicken Delight Casserole Potato/Spinach Casserole
Chicken Salad Pretzel Salad
Cool Mandarin Orange Cake Rice Pudding
Corn Pudding Rocky Mountain Cake
Country Fair Chicken Santa Fe Soup
Crabmeat Kings Creek Sausage Casserole
Cranberry Salad Shrimp Salad
Delicious Sweet Potatoes Sour Cream Cake
English Toffee Special Chicken
Frosting for Rocky Mountain Cake Sweet and Sour Meatballs
German Potato Salad Sweet Potato Casserole
Green Chile Sauce Turkey Tortilla Casserole
Jam Cake Turkey with Tomatoes & Mozzarella
Lemon Sauce Uncle Arvil's Chile Rellenos
Liquid Shrimp Cocktail Vegetable Lasagna
Zucchini Casserole

Aunt Punk's Pickles

Leah Tidwell

 

1 gallon jar sour pickles

5 tsp. celery seed

5 cloves garlic, whole

5 lb. sugar

5 tsp. whole cloves

5 tsp. mustard seed

 

Drain and slice pickles (use food processor ). Combine spices in a cheesecloth bag. Combine ingredients in a large plastic or glass bowl. Cover and let stand at room temperature for two or three days, stirring occasionally. Remove cloth bag and garlic cloves. I usually store in the original pickle jar, and fill a small jar as needed for use, but you can put into smaller jars. Do not cook them. These are the best sweet pickles I have ever had.

 

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Rocky Mountain Cake

Norma Dalton

 

I remember a truly rich cake which Mom didn't make often enough!

 

2 cups flour, sifted

1 & 1/2 cups sugar

1 Tbl. baking powder

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. allspice

1/2 tsp. ground cloves

2 Tbl. caraway seeds

1/2 cup salad oil

3/4 cup water

1/2 tsp. cream of tartar

7 each eggs, separated

 

(Invert pan to cool end.) Sift flour, sugar, baking powder, salt, and spices together, repeating several times. Combine egg yolks, caraway seeds, oil, and water in large bowl. Add dry ingredients. Beat about 1/2 minute at low speed. Add cream of tartar to egg whites, beat until stiff peaks form. Gradually pour egg yolk mixture over beaten whites. Gently fold. Pour into ungreased 10" tube pan. Bake in slow oven (325 degrees) for 55 minutes, then at 350 degrees for 10 to 15 minutes longer. NOTE: Do not take shortcuts with this recipe! (From the file of Leora Shellman.)  

 

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Sausage Casserole

Leah Tidwell

 

2 lbs. mild sausage

1 large green pepper, chopped

1 can water chestnuts, chopped

1 box Lipton dry noodle soup (2 packets)

4 & 1/2 c. water

4 or 5 green onions and tops, chopped

1 whole stock celery with leaves, chopped

1 can mushrooms stems and pieces if desired

1 pkg. long grain & wild rice mix

 

Fry sausage, crumble and drain. Cook noodle soups and rice mix with water for about 20 min. Combine all ingredients in a 9 x 13 baking dish. Cover with foil. Bake 1 hour.

 

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Turkey with Tomatoes & Mozzarella

Leah Tidwell

 

4 Turkey breast tenderloins (about 1 lb.)

1 shallot, or some onion, chopped

4 thin tomato slices

1/2 c. shredded mozzarella cheese (2 oz.)

1/4 tsp. salt

1 clove garlic, minced

1 T. fresh basil, dices, or 1 tsp dried

Fresh basil leaves for garnish if desired

 

Rinse turkey and pat dry. Sprinkle with salt. Spray skillet with non stick spray. Cook turkey with shallot or onion and garlic in skillet over medium heat - 3 to 4 min. on each side. Place a tomato slice on each steak in skillet. Sprinkle basil and cheese over tomatoes. Cover skillet and heat for 2 min, or until cheese melts. Garnish with fresh basil if desired. This is a very pretty dish, and if you use no fat cheese has only 4 grams of fat.

 

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Cool Mandarin Orange Cake

Leah Tidwell

 

1 box Duncan Hines Butter Recipe cake mix

4 eggs

1/2 cup oil

1 -11 oz. can mandarin oranges

 

Mix all ingredients and beat well. Pour into greased 9"x 13"pan. Bake at 350 degrees until done (about 30 min.). When cool spread with the following topping:

 

Topping:

8 oz. container Cool Whip

1 large can crushed pineapple (with juice)

1 box instant vanilla pudding mix (4 serving)

 

Mix pineapple with dry pudding mix. Fold in cool whip. Spread over cooled cake and place in the refrigerator. This is very moist and good. I got the recipe years ago from Pat Goss.

 

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Carrot Pudding

Leah Tidwell

 

1 c. raw shredded carrots

1 c. raw shredded potatoes

1 c. sugar

1 c. flour

1 tsp. baking soda

1 c. raisins

1 tsp. cinnamon

1 tsp. nutmeg

3/4 tsp. salt

1/2 c. melted shortening

 

Sift flour, measure, and sift with spices, salt and baking soda. Add raisons. Combine carrots, potatoes, shortening and sugar. Add dry ingredients and raisons. Mix thoroughly. Fill well-oiled 1 pound cans 2/3 full. Steam 2 1/2 hours. Serve hot with any desired pudding sauce. 6 servings- The Household Searchlight. To serve reheat and serve with hot lemon sauce.

 

 

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Vegetable Lasagna

Leah Tidwell

 

1 1/2 c. chopped onion

6 oz. mushrooms, coarsely chopped

2 large stalks broccoli, chopped (about 2 cups)

16 oz. (2 cups) low-fat cottage cheese

1/4 c. chopped fresh parsley or 1 T. dried parsley flakes

8 oz. lasagna noodles, cooked and drained

2 tsp. minced garlic (2 lg. cloves)

1 T. butter or margarine

1/2 lb. spinach, washed and chopped

3 T. grated Parmesan

2 c. shredded mozzarella cheese

2 eggs

Salt and pepper as desired

1 large jar Ragu or any prepared spaghetti  sauce. (I use chunky vegetable type.)

 

In a large skillet saute onion, garlic and mushrooms in butter until almost done. Add remaining vegetables and seasonings. Reduce heat, cover and simmer for about 5 min until broccoli is tender-crisp. Combine cottage cheese, Parmesan, parsley, eggs and pepper and salt. In 13x9 x2"pan spread a little sauce on bottom. Layer as follows: Half the noodles on the bottom, half the cheese mixture on the noodles, then half of th vegetable mixture, half of the remaining sauce, and half the mozzarella cheese. Repeat with remaining ingredients. Sprinkle the top with extra parmesan, if desired. Bake at 375 degrees, for 30 min. Let stand and cool for 10 min. before serving. This makes a huge pan full. I often bake it in two 8"x 12" pans and freeze one for later.

 

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Polish Potato Casserole

Leah Tidwell

 

2 T. butter or margarine

2 T. flour

2 c. low-fat or skim milk

Salt and pepper to taste

1/2 lb. keilbasa (Polish Sausage, sliced thin.)

4 large potatoes, peeled and sliced thin

1 large onion, sliced thin

1/2 lb. green cabbage, shredded, (about 2 cups) or more if desired

 

In a medium sauce pan melt butter and stir in flour. Cook, stirring, for 1 minute. Gradually add the milk, stirring to eliminate lumps. Cook over moderate heat , stirring, until it begins to thicken. It will be thin. Add salt and pepper if desired. Set aside.

 

Grease a 2 1/2 to 3 qt. casserole. Spread one-third of the potato slices on the bottom, followed by one half the onion slices, one-half the cabbage, and one half the keilbasa. Add one-third of the sauce. Repeat with another third of the potato slices, the rest of the cabbage, onion and sausage, and another third of the sauce. Top with the remaining potato slices and the remaining sauce.

 

Cover the casserole and bake it in a 350 degree oven for 1 hour 15 min or until the potatoes are tender. If desired (and if there is enough liquid in the casserole, remove the cover for the last 15 min of baking time.

 

This makes a large casserole. I often skip all the layering and just mix the veggies and sausage together and pour all of the sauce over the top. It is lots easier, and doesn't make much difference in the finished product. This is a delicious one dish dinner, and even if your kids are picky they probably won't even notice the cabbage.

 

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Rice Pudding

Jean Dennis

 

3 eggs, well beaten

3 cups milk

1 cup sugar

1 tsp. vanilla

1 cup cooked rice

4 Tbl. butter, melted

Nutmeg to sprinkle on top

 

Cook 30 minutes at 325 degrees, then turn up to 350 degrees and cook another 30 minutes. Excellent and soft.

 

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Apple Pudding

Jean Dennis

 

1 qt. chopped apples (raw)

2 cups flour

2 eggs, beaten

1 stick oleo

2 cups sugar

2 tsp. soda

1 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1/2 cup raisins

1/2 cup nuts (black walnuts)

 

Cream butter, sugar and eggs together. Sift all dry ingredients together, add to butter mixture, with apples last. Add nuts and raisins. Bake in slow oven, 325 degrees, for 50 minutes. (Use 7 by 14 inch baking dish.) Best served warm and even better with vanilla ice cream on top. Delicious. Serves 12.

 

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Sweet and Sour Meatballs

Jean Dennis

 

Meatballs:

1 lb. ground beef

1/2 cup dry bread crumbs

1/4 cup milk

2 Tbl. finely chopped onion

1 tsp. salt

1/2 tsp. Worcestershire sauce

1 eggs

 

Cook all of the above ingredients until brown and remove all grease. Then add:

 

1/2 cup firmly packed brown sugar

1 Tbl. cornstarch

1 (13 & 1/4 oz.) can pineapple chunks

1/3 cup vinegar

1 Tbl. soy sauce

1 small green pepper, coarsely chopped

 

After ingredients are added, form meatballs and serve with remaining sauce.

 

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Meat Marinade

Julie Calderwood

 

1 & 1/2 cups soy sauce

2 crushed garlic cloves

1/2 cup honey

1/2 cup orange juice

 

Marinade meat. Is good on any kind of meat.  

 

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Party Potatoes

Jean Dennis

 

8-10 med. potatoes, peeled & cut in chunks

1 (8 oz.) pkg. cream cheese, softened

1 (8 oz.) carton sour cream

Salt & pepper to taste

Dash of paprika

 

Preheat oven to 325 degrees. Grease a casserole dish at least 2 quarts in size. Boil potatoes until tender; drain. With electric mixer, beat together cream cheese and sour cream at medium speed until well blended. Add hot potatoes gradually, beating constantly until light and fluffy. Place in baking dish. Dot with  butter and sprinkle with paprika. Bake for 25 minutes. Makes 6 to 8 servings.

 

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Chicken Delight Casserole

Jean Dennis

 

1 dozen tortillas, cut into pieces

5 chicken breasts, cooked and cubed

1 can cream of mushroom soup

1 can cream of chicken soup

1 lb. sharp cheddar cheese, grated

1 can evaporated milk

1 can Old El Paso jalapeno relish (hot or mild)

1 large onion, chopped

 

Combine soups, milk and relish. Grease a 2-quart casserole dish. Put 2 tablespoons chicken broth (made from boiling chicken) in bottom of dish. Make a layer of tortillas, chicken, liquids, onion and cheese. Repeat again, topping with cheese. Refrigerate for 24 hours before baking. Bake at 325 degrees for 1 & 1/2 hours. Serves 8 generously.

 

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Bar-B-Que Beef

Jean Dennis

 

1/3 cup shortening

2 lbs. diced lean beef

1 cup onions, chopped

1 cup celery, chopped

2 Tbl. vinegar

1 cup meat stock or 1 cup water and a bouillon cube

1 Tbl. lemon juice

2 Tbl. brown sugar

1 Tbl. salt

1 Tbl. Worcestershire sauce

1 cup catsup or chili sauce

 

Melt fat in heavy skillet and brown meat, onions and celery. Stir in remaining ingredients; cover and cook slowly over low heat or in slow oven (325 degrees) until meat is tender. Serve on buns or rice.

 

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Crabmeat Kings Creek

Jean Dennis

 

2 cups crabmeat

1 cup mayonnaise

1 cup milk

1 cup Pepperidge Farm dressing

4 hard-boiled eggs, chopped

1 tsp. Worcestershire sauce

 

Add a little red pepper and lemon juice, no salt. Mix all together and put in greased (with butter) baking dish. Top with crumbs and dot with butter. Bake 30 minutes at 350 degrees. Serves 4. Also found good with fish fillets and tuna.

 

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Potato Casserole

Jean Dennis

 

Boil 6 medium potatoes until tender; peel and grate. Mix 1 pint sour cream and 10 ounces sharp cheddar cheese, grated.

 

1 bunch green onions, chopped

Salt and pepper to taste

3 Tbl. milk

 

Combine with grated potatoes and bake in buttered 9 x 13 inch pan. Mix 2 tablespoons butter with 1/3 cup bread crumbs. Sprinkle over top. (Poppy seed or sesame seeds may be sprinkled on top at last.) Bake at 300 degrees for 50 minutes. Serves 8-10.

 

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Country Fair Chicken

Jean Dennis

 

1/2 cup (2 oz.) grated parmesan cheese

1/4 cup flour

1 tsp. paprika

1/2 tsp. salt

Dash pepper

2 & 1/2 to 3 lbs. broiler-fryer, cut up

1 egg, slightly beaten

1 Tbl. milk

1/4 cup Parkay squeeze margarine (I use melted margarine)

 

Combine cheese, flour and seasonings. Dip chicken in combined egg and milk; coat with cheese mixture. Place in 11 & 3/4 by 7 & 1/2 inch baking dish. Pour margarine over chicken; bake at 350 degrees for 1 hour. Makes 3 to 4 servings.

 

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Sour Cream Cake

Jean Dennis

 

1 box Duncan Hines butter cake mix

1 cup sour cream

1/2 cup black walnuts

1/2 cup sugar

4 eggs

 

Mix the above ingredients 4 minutes and add 1 teaspoon of vanilla. In a separate bowl, mix the following:

 

5 Tbl. light brown sugar

1 Tbl. cinnamon

 

Grease bundt or tube pan; pour half of the batter in it, then spread half of the sugar mixture over it. Cut into the batter with knife. Add the remaining batter; sprinkle the remaining sugar over it and cut in with knife. Bake at 325 degrees for 1 hour 15 minutes. Glaze with 1/2 cup powdered sugar and 1 tablespoon sweet milk. Delicious!

 

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Delicious Sweet Potatoes

Jean Dennis

 

Boil and peel potatoes or use canned whole potatoes; heat in hot water. Mash with potato masher, adding a small amount of salt, lots of butter and 1 tablespoon of Tang, Start or any of the orange drinks for each serving. Put in casserole, covering with marshmallows. Cook in 350 degree oven until brown.

 

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Chicken Salad

Jean Dennis

 

1 cup shredded coconut

2 cups diced, cooked chicken (1 large can College Inn chicken is very good for this)

1/2 cup cooked rice

1 & 1/2 cups pineapple chunks

1 tsp. salt 1/2 cup mayonnaise

Salad greens

 

Combine all ingredients; add a bit of pineapple juice. Chill and serve on salad greens with deviled eggs, tomato slices and chips, hot rolls and butter. This makes a lively luncheon, served by many caterers for brides' luncheons.

 

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Shrimp Salad

Jean Dennis

 

Combine:

2 cups cooked and cleaned shrimp

1 tsp. minced onion

1/4 cup chili sauce

1/2 cup diced celery

1/3 cup mayonnaise

3 Tbl. lemon juice

 

Slice 3 hard-boiled eggs and arrange in a ring on a lettuce-lined dish and pile salad in the center. Garnish with parsley. Serve chilled with crackers or hot rolls and butter.

 

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German Potato Salad

Elaine Jordan

 

Boil 5 medium potatoes

Cut 4/5 strips bacon - not crisp

Add 1/4 cup vinegar

1/4 cup sugar

1/2 cup water

1/2 tsp. salt

1 Tbl. butter

Small onion, grated

1 Tbl. cornstarch & 1/4 cup water

 

Combine all but potatoes. Boil briefly. Add potatoes.

 

 

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Potato/Spinach Casserole

Elaine Jordan

 

6 to 8 large potatoes, peeled, cooked and mashed

1 cup (8 oz.) sour cream

2 tsp. salt

1/4 tsp. pepper

2 Tbl. chopped chives or green onion tops

1/4 cup butter or margarine

1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained

1 cup (4 oz.) shredded cheddar cheese

 

In a large bowl, combine all ingredients except cheese. Spoon into a greased 2-qt. casserole. Bake, uncovered, at 400 degrees for 15 minutes. Top with cheese and bake 5 minutes longer. Yield: 6-8 servings.

 

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Jam Cake

Elaine Jordan

 

3 eggs, well beaten

1 & 1/2 cups sugar

1/2 cup oleo or butter

1 cup jam or preserves

1 cup sour milk

1 tsp. soda

1 tsp. baking powder

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. cloves

1 tsp. allspice

1 Tbl. cocoa

2 heaping cups flour

 

Mix together and bake at 350 degrees till done. Add nuts, if desired. Cover with chocolate frosting.

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