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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. ****************** 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.) ****************** 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. ****************** 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. ****************** 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). ****************** 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. ****************** 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. ****************** 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. ****************** 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!!! ****************** 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. ****************** 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. ****************** 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! ****************** 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. ****************** 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. ****************** 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. ****************** 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. ****************** 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. ****************** 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. ****************** 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. ****************** 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. ****************** 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. ****************** 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. ****************** 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. ****************** 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. ****************** 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.
******************
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.
****************** 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.
****************** 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.
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