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Index for this Page Click on the name to go to that recipe.
Elaine Jordan 4 medium (about 2 lbs.) Rome Beauty
apples, cored 1/4 cup raisins 1/4 cup chopped walnuts 1 Tbl. butter or margarine 1 Tbl. packed brown sugar 1/4 cup lemon juice 1/4 cup water 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg Pare skin 1/3 way down from top of apples.
Place in 8-inch round baking dish. Combine raisins, walnuts, butter and
brown sugar; stuff centers of apples. Combine lemon juice, water and
spices; pour over and around apples. Bake, uncovered, at 350 degrees about
1 hour or until apples are tender. Baste every 15 minutes. Serve with
half-and-half or ice cream. Makes 4 servings. Microwave method: prepare
dish as above using microwave-safe dish. Cook at high (100 percent),
uncovered, 10 to 12 minutes. Turn dish one-quarter turn and baste every 2
minutes. Recipe developed for 600-700 watt microwave ovens. ****************** Elaine Jordan Sift: 1 cup honey 2 cups WW flour 1 tsp. soda 1 tsp. cinnamon Bring to boil: 1 cup water 1 stick butter 1/2 cup oil 4 Tbl. cocoa Mix together with: 1/2 cup buttermilk 2 eggs, slightly beaten 1 tsp. vanilla Bake at 400 degrees in 9 x 12 pan for
20-25 minutes. Frosting: 8 oz. cream cheese, 1/4 cup cocoa, 1 tsp.
vanilla, some honey and powdered milk. ****************** Elaine Jordan 1 unbaked 9-inch pastry pie shell 2 cups (16-17 oz. can) canned pumpkin 1 & 1/3 cups (15-oz. can) Eagle Brand
Sweetened Condensed Milk 1 egg 1/2 tsp. salt 1/2 tsp. nutmeg 1/2 tsp. ginger 3/4 tsp. cinnamon In large-sized mixing bowl, blend together
all ingredients. Turn mixture into pie shell. Bake in 375 degree oven
until sharp-bladed knife inserted near center comes out clean, 50 to 55
minutes. Cool. Refrigerate at least 1 hour before serving. ****************** Elaine Jordan 1/4 lb. oleo 4 Tbl. cocoa 6 Tbl. sweet milk Mix all together and bring to a rolling
boil. Remove from heat and add 1 box powdered sugar (sifted), 1 cup
pecans, and 1/4 tsp. vanilla. Put
on cake as soon as it comes from the oven. (Goes great with Jam Cake.) ****************** Elaine Jordan 1 & 1./2 cups sifted confectioners
sugar 1 cup butter 1 egg 1 tsp. vanilla 1/2 tsp. almond flavoring 2 & 1/2 cups flour 1 tsp. soda 1 tsp. cream of tartar Cream sugar and butter. Mix in eggs and
flavorings. Measure flour by dip-level-pour method or by sifting. Blend
dry ingredients; stir in. Refrigerate 2 to 3 hours. Heat oven to 375
degrees. Divide dough in half and roll out on lightly floured pastry cloth
to 3/16 inch thick. Cut and sprinkle with sugar. Place on lightly greased
baking sheet. Bake 7 to 8 minutes or until delicately golden. Makes 5
dozen, 2 to 2 & 1/2 inch cookies. ******************
Peggy Speth 1 or 2 chickens, cut up 8 oz. Russian dressing 1 pkg. dry onion soup mix 1 & 1/2 cups peach or apricot jam Mix well together. Put part in bottom of
casserole. Layer with chicken, then rest of sauce on top. Bake 350 degrees
for 1 & 1/2 hours. ****************** Peggy Speth 4 to 6 chicken breasts 2-3 slices Swiss cheese 1 can cream of chicken soup 1 to 1 & 1/2 cups Stove Top Stuffing Place chicken in baking dish. Top each
with half slice of cheese. Spoon soup over chicken. Top with stuffing.
Bake 45 minutes to 1 hour at 350 degrees. (You may use frozen chicken
breasts - increase cooking time to 2 hours.) ****************** Peggy Speth 6 slices bacon 1/2 lb. ground chuck 1 medium-sized onion, chopped (1/2 cup) 1/2 cup catsup 1 tsp. salt 3/4 cup firmly packed brown
sugar 1 tsp. dry mustard 2 tsp. vinegar 1 can (16 oz.) pork and beans 1 can (16 oz.) kidney beans 1 can (16 oz.) lima or butter beans 1. Cook bacon in a large skillet until
crisp; remove to paper towel to drain. Crumble. 2. Cook beef in fat
remaining in skillet until no pink remains. Add onion; saute just until
tender. 3. Combine beef, onion, catsup, salt, brown sugar, mustard and
vinegar in a 3-quart baking dish. Partially drain all the beans; add to
baking dish, stirring gently to mix. Sprinkle with bacon. 4. Bake in a
moderate oven (350 degrees) for 40 minutes. ****************** Peggy Speth 1/3 cup margarine 18 crushed Oreo cookies 1/2 gallon vanilla ice cream Melt margarine and mix with Oreos. Spread
mixture in 9 x 13 pan. Spread softened ice cream on top and put in
freezer. Make topping. 1 cup powdered sugar 2 tsp. margarine 4 oz. semi-sweet chocolate 2/3 cup evaporated milk Combine all ingredients in saucepan. Bring
to boil. Stir and cook until thick. Cool. Spread over ice cream. Freeze.
****************** Elaine Jordan 1/4 cup soft shortening (half butter) 3/4 cup peanut butter 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 egg 1 & 1/4 cups flour 1/2 tsp. baking powder 3/4 tsp. soda 1/4 tsp. salt Mix shortening, peanut butter, sugars and
egg thoroughly. Measure flour by dip-level-pour method or by sifting.
Blend all dry ingredients; stir in. Chill. Heat oven to 375 degrees. Roll
into balls the size of large walnuts. Place 3 inches apart on lightly
greased baking sheet. Flatten with fork dipped in flour ... crisscross.
Bake 10 to 13 minutes. Makes about 3 dozen, 2 and 1/2 inch cookies. ****************** Bread Pudding Elaine Jordan 4 slices bread, cubed 1/4 cup raisins 2 & 1/4 cups milk, scalded 1 Tbl. butter or margarine, softened 1/2 cup sugar 1/2 tsp. salt 2 eggs, slightly beaten 1 tsp. vanilla 1/4 to 1/2 tsp. ground nutmeg Preheat oven to 350 degrees. Grease a
1-quart casserole dish. Place bread and raisins in large mixing bowl; add
scalded milk; soak 5 minutes. Add butter, sugar, salt, eggs and vanilla;
mix well. Pour into prepared casserole; sprinkle with nutmeg. Place
casserole dish in 8x8x2-inch baking pan. Pour 2 cups of hot water in pan.
Bake 60 to 65 minutes or until knife inserted in center comes out clean.
Serve warm. Makes 8 servings. ****************** Elaine Jordan 15 graham crackers 1 cup firmly packed brown sugar 1 cup butter or margarine 12 oz. package (2 cups) chocolate chips 1/4 cup chopped nuts Line 9 x 13 pan with foil; grease foil
with butter. Arrange graham crackers in prepared pan (some may be broken
to cover entire bottom of pan). In medium saucepan, combine brown sugar
and butter; bring to a boil. Remove from heat; pour over graham crackers. Bake at 400 degrees for 5 minutes. Remove
from oven; immediately sprinkle with chocolate chips. When chips are soft,
spread over top; sprinkle with nuts. Chill about 30 minutes until
chocolate is set. Cut into bars or break into pieces. ****************** Elaine Jordan Chicken parts or boneless, skinless
breasts 8 oz. apricot preserves 8 oz. Russian dressing 1 pkg. DRY onion soup mix 1/4 cup water Mix all ingredients and pour over and
under chicken. For chicken breasts (no bones), bake at 350 degrees
(covered) for 30 minutes, then take cover off and bake 20 more minutes.
(For chicken breast or parts with bones, bake for 1 hour.) ****************** Easy Elegant Shrimp Stroganoff Elaine Jordan 1 pkg. (8 oz.) fettuccine, uncooked 2 Tbl. butter or margarine 2 Tbl. finely chopped onion 1/2 lb. fresh shrimp, peeled and deveined 1 can (10-3/4oz.) condensed cream of
shrimp soup 1/2 cup milk 1/2 cup dairy sour cream 1/4 tsp. paprika Salt and pepper to taste Cook fettuccine according to package
directions; drain. Meanwhile, in large skillet, melt butter and cook onion
until tender. Add shrimp and continue cooking until shrimp is done. Blend
in soup and milk; heat through. Stir in sour cream and paprika, being
careful not to boil. Serve sauce over hot cooked fettuccine. 4 to 6
servings. ****************** Elaine Jordan 1 (10 oz.) pkg. frozen peas 2 cups cut-up chicken 1 cup diced celery 1 (5 oz) can water chestnuts, drained and
sliced 1/2 cup slivered almonds 2 Tbl. green pepper 1/2 tsp. salt 1 Tbl. onion 1/2 cup milk 2 Tbl. chopped pimentos 1 cup cream of chicken soup 1 Tbl. lemon juice 2 Tbl. white wine 2 slices cubed white bread 1 cup grated cheddar cheese ****************** Elaine Jordan In large skillet, quickly brown 4 (3/4
inch thick) rib pork chops in 1 Tbl. vegetable oil; drain excess fat.
Combine 1 can (8 oz.) pineapple chunks and juice with 1/4 cup tomato
ketchup, 1 small onion, sliced, 1/4 tsp. salt and 1/8 tsp. pepper; pour
over chops. Cover; simmer 10 minutes. Turn and baste chops. Stir in 1
medium green pepper, cut into 1-inch chunks. Cover and simmer 10 to 15
minutes longer or until chops are tender. Thicken sauce with
cornstarch-water mixture. Makes 4 servings (about 1 & 1/2 cups sauce). ****************** Elaine Jordan Rice cooked the day before Boiled chicken or shrimp, chopped in
pieces 3 to 7 eggs, scrambled Sauteed mushrooms, peas, carrots and chili
peppers Salt and pepper Soy sauce Put oil in frying pan and start frying
rice for about 30 minutes. Add 2 Tbl. soy sauce. Then add all other
ingredients and stir until completely heated (about 10 to 15 minutes). Add
soy sauce at table to taste. ****************** Elaine Jordan 8 slices of bacon, fully cooked (but not
crisp) 4 whole chicken breasts or thighs, halved,
skinned, boned 1 jar ( 2 & 1/2 oz.) dried beef,
chopped 2 cans (10 oz. each) condensed cream of
mushroom soup (undiluted) 1 cup sour cream Mushrooms, sliced and sauteed (optional) Parsley sprigs (optional) Hot cooked rice Wrap 1 slice bacon around each piece of
chicken. Place side by side in greased 12x8x2 inch baking dish. Sprinkle
with beef. Mix soup and sour cream; pour over chicken. Bake at 225 degrees
for 3 & 1/2 hours. Garnish with mushrooms and parsley. Serve with
rice. Makes 8 servings. ****************** Elaine Jordan 1 pack of boneless chicken breasts 4 cans cream of chicken soup 2 cans chopped green chilies 1 pack of flour tortillas 1 & 1/2 cans of milk Dried onions Shredded cheese Mix milk, soup, and chilies together. Boil
chicken and some dry onions. Salt and pepper. Layer soup mix, tortillas,
shredded chicken, and cheese until pan is full. Top with cheese. Bake at
350 degrees for about 30 minutes. ****************** Elaine Jordan Layer the following: 3 cans bean dip mixed with 2 chopped
jalapeno peppers 2 cups sour cream mixed with 1/3 envelope
taco seasoning 3 ripe avocados with lemon juice mixed
with salt and pepper Chopped lettuce 1 small can ripe olives (chopped) Chopped tomato Shredded cheddar cheese ****************** Elaine Jordan Filling: 6 oz. mashed softened cream cheese Add: 1/2 cup mayonnaise and mix well. Stir in: 1/2 cup chopped pecans 1 cup salad olives 2 Tbl. olive juice Dash of pepper (no salt) Refrigerate. ****************** Elaine Jordan 1 cup Mandarin oranges 1 cup pineapple tidbits 1 cup sour cream 1 cup miniature marshmallows 1 cup coconut Mix together and chill. ****************** Elaine Jordan 1 (46 oz.) can pineapple juice, chilled 3 cups apricot nectar 1 quart club soda 1 quart pineapple sherbet Combine chilled pineapple juice and
apricot nectar in a large punch bowl. Add soda and sherbet just before
serving. Makes 25 to 30 servings. Good. ****************** Elaine Jordan 1 cup red kidney beans 1 hard-boiled egg Onions Pickles (either sweet or dill) Salad dressing Salt and Pepper Mustard ****************** Elaine Jordan 2 & 1/2 cups cooked yellow summer
squash 1/2 stick butter 1 can cream of mushroom or chicken soup 1/2 cup onion 1 cup cracker crumbs 2 eggs, beaten 2 slices of cheese Salt and pepper Cook squash, mix eggs, butter, onion and
seasonings. Add remaining ingredients. Top with cheese, cover and bake at
350 degrees for 30 minutes. ****************** Elaine Jordan Drain and rinse kraut. Add water, meat,
onions and caraway seed (optional). Simmer for a couple of hours. Grate a
small potato in (raw) and cook another 1/2 hour before ready to eat. ****************** Elaine Jordan 5 medium potatoes 6 hard-cooked eggs, cooled and peeled 1 Tbl. sugar 1 tsp. salt 1/8 tsp. pepper 1 tsp. prepared mustard 1/2 cup chopped sweet pickles 1/4 cup chopped onion 1 cup mayonnaise Paprika Cook potatoes in salted water until fork
tender. Refrigerate until cool; peel. Chop potatoes and 5 eggs; reserve 1
egg for garnish. Combine all ingredients in large bowl, except reserved
egg and paprika. Quarter or slice reserved egg; garnish top of salad.
Sprinkle with paprika. Makes 7 servings.
****************** Jeri Henriksen 1 pkg. white cake mix 1/4 Cup oil 2 eggs 1/2 cup water 1 can fruit pie filling Preheat oven to 350 degrees. Pour oil into
a 13x9x2 pan. Tilt pan to cover the bottom. Put cake mix, eggs and water into pan.
Stir with a fork until blended. Scrape sides and spread batter evenly in
pan. Spoon pie filling onto batter. Use a fork to fold filling into batter
creating a marbled effect. Bake at 350 degrees for 35-45 minutes until
toothpick inserted in center comes out clean. Sprinkle powdered sugar onto
cooled cake. ****************** Jeri Henriksen 1 stick margarine 2 squares chocolate 1 cup sugar 2 beaten eggs 1 teaspoon vanilla 3/4 cup flour 1/2 chopped walnuts 1/2 cup semisweet chocolate chips Melt margarine and chocolate over low
heat,, stirring occasionally. Add sugar. Cool to room temperature. Add
beaten eggs and vanilla. Then add flour and nuts. Turn into greased
9" pan. Bake 25-30 minutes. Remove from oven and put chocolate chips
on hot brownies. Let melt and spread. ****************** Jeri Henriksen 2 cups cheese 1 Tablespoon onions 1 Tablespoon Worcestershire Sauce Catsup Hot Dog Buns Mix ingredients using just enough catsup
to make a spread. Place in buns. Wrap buns in wax paper. Place on baking
sheet. Heat in 300-degree oven for 15 minutes. ****************** Jeri Henriksen 2 & 1/2 to 3 cups flour 2 Tbl. sugar 1 tsp. cardamom 1/2 tsp. salt 1 pkg. yeast 1/4 cup dry milk 1/2 cup water 1/3 cup butter or margarine 1 egg 1/2 cup maraschino cherries 1/4 cup raisins 1/4 cup blanched, chopped almonds 1/4 cup citron or orange peel Have all ingredients at room temperature.
Use enough of the flour to make a soft dough. Turn out into lightly
floured board: knead until smooth and elastic (8 to 10 minutes). Place in
greased bowl, turning to grease top. Cover with clean dish towel. Let rise
until doubled in bulk. Drain cherries and coarsely chop. Drain
again on paper towels. Combine citron, raisins, almonds and cherries. Punch down dough. Turn out onto lightly
floured board and knead in cherry mixture until well mixed. Shape into a
ball 8 inches in diameter. Place on greased pan and bake at 400 degrees
for 35 to 40 minutes. Bread machine directions: have all
ingredients at room temperature. Put in yeast, dry milk, flour, cardamom,
slat, sugar (all dry ingredients). Place water and butter opposite dry
ingredients. Turn on machine. Add fruit mixture after first kneading. ****************** Totally Fat-Free Faux Sourdough Biscuits Kirk Paradise 2 cups flour, chilled Leavening according to manufacturer's
instructions 1/2 cup plain yogurt 1-3 Tbl. water Salt to taste Add the leavening and salt to the flour.
Add the yogurt and cut it in with a fork until the flour has a mealy look,
just as if lard or shortening had been used. Add sufficient water to make
the dough moist and easy to roll out, but not so much that it becomes
sticky. Roll out the dough on a floured board and cut into biscuits.
Arrange so they just touch on a cookie sheet. Bake for 10-12 minutes at
450 degrees. Yields 12 biscuits. This recipe also makes dumplings. Spoon
the dough on top of a stew or casserole over medium heat on the stove or
in a 350-degree oven and cover with a tight lid. Cook until the centers
are done, about 30 minutes. To prevent the dumplings from sinking or
becoming soggy, arrange several forks or spoons on top of the stew to
support the dumplings. Place the dumplings on top. ****************** Ruth Lawson 3 lbs. wings, cut off tips 1 cup honey 1/2 cup soy sauce 2 Tbl. oil 1/2 to 1 tsp. garlic powder 1 cup BBQ sauce Mix all ingredients except wings. Pour
over wings. Bake slowly at 325 degrees for 1 & 1/2 hours. Flip over
and cook for 1 & 1/2 more hours. ****************** Kim Currier 2 pkgs. frozen spinach 1 can mushroom soup 1 cup shredded cheddar cheese 2 eggs 1 cup mayonnaise Cook spinach, drain. Combine all other
ingredients. Stir in spinach. Pour into casserole. Cook at 350 for 45
minutes. ****************** Kim Currier 12 cups nonfat dry milk 1 box Nestles Quik 1 & 1/2 to 2 cups confectioners sugar 6 oz. nonfat dairy creamer Mix all together and put into air-tight
container. Use 1/2 cup per cup.
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Kirk Paradise 1 & 1/3 cups flour (whole wheat,
unbleached or plain, all-purpose) 2/3 cups corn meal Leavening according to manufacturer's
instructions 1 to 1 & 1/2 cups plain yogurt or milk 2 large eggs 2 Tbl. oil Salt to taste Sufficient water to make the batter easy
to pout, about 1/4 to 1/3 cup 1 Tbl. sugar, if desired Blueberries or other favorite fruit, if
desired Mix all ingredients together except for the fruit. If whole wheat flour is used, the batter will thicken after a few minutes; add 1-3 Tbl. more water to thin it out. Coat a hot griddle with a small quantity of butter or margarine.
Pour 1/4 to 1/2 cup batter on the griddle
and add the fruit. When the batter bubbles and starts to firm up, flip it
and cook the other side. Add your favorite syrup and enjoy. Yields 6 to 12
hearty pancakes. When mixed with corn meal, whole wheat
loses the taste that many people object to, especially those unfamiliar
with whole wheat. The corn meal also makes pancakes brown up nicely and
look just like the ones in famous pancake houses. If you halve (or double) the recipe, keep
the proportion of wheat to cornmeal 2:1. The same recipe may be used for
waffles if the oil is doubled and a little more water is added. ****************** Kudzu Blossom Jelly (for real) and Other Notes Kirk Paradise This article first appeared in the August
1995 ward newsletter when John Nolan was Bishop. He reports that he still
occasionally gets requests for back issues of that edition. In fact, it is
the most-requested back issue, due to this recipe. It is a standard at
Girls Camp and it is known that the Boy Scouts use more of it than ketchup
on their scrambled eggs when camping. Therefore, due to the high level of
interest expressed then and continuing now, this recipe is reprinted. It
originally appeared in August 1995 Southern Living. 4 cups kudzu blossoms 4 cups boiling water 1 Tbl. lemon juice 1 & 3/4 oz. (1 pkg.) powdered pectin 5 cups sugar 1. Wash the blossoms in cold water and
place in a large bowl. 2. Pour the boiling water over them;; refrigerate
at least 8 hours. 3. Strain out and discard the blossoms and place the
liquid in a Dutch oven. 4. Add the lemon juice and pectin; bring to a
roiling bowl. 5. Stir in sugar, stir constantly 1 minute while in a
roiling boil. 6. Remove from the heat and skim off the foam with a metal
spoon. 7. Immediately pour into sterilized jars to within 1/4 inch of the
top and seal with a lid. 8. Process in a boiling water bath for 5 minutes;
cool on a wire rack. Yield: 6 half pints. The blossom liquid is gray until the lemon
juice is added, turning it cranberry red. Kudzu blossoms, roots and the young,
tender leaves are edible. The young leaves can be cooked like and used
like spinach. As a guess, about 3,000 linear feet along the edge of a
kudzu patch may produce enough young leaves to feed one person all
yearlong if just the leaves are eaten. If the roots are also consumed,
1,500 linear feet may do. Before you pick it, make sure the kudzu has not
been sprayed with poison to control its growth. Picking a kudzu patch
offers a wonderful missionary opportunity as you introduce yourself to the
landowner and explain why you want to harvest his kudzu. Kudzu root, when dried and powdered, can
substitute for corn starch. It is commercially available in health food
stores where it is sometimes marketed as "Kuzu." Now, it's nice to know that one can
sustain oneself on kudzu. Kudzu is abundant in North Alabama and, all
jokes aside, how it covers anything that stands still for a moment,
growing prolifically. It may not be the most appetizing food and it may be
monotonous, but it provides nutrition. Since 1936, we have been asked to
store a year's worth of food, clothing and even fuel plus enough drinking
water for a week or two. A year's supply is a lot to ask, but it is
possible to do. A few extra items every week adds up; start a plan, stick
with it and review it periodically. When times of need come, do you want
to rely on what you have prepared (choice) or on a kudzu patch (chance)? ****************** Peggy Speth 4 boneless, skinless chicken breasts 1 (1 oz.) pkg. ranch dressing mix 2 egg whites, slightly beaten 1 cup Alpine Lace Free & Lean Fat-Free
Cheese, shredded 20 fat-free saltines, crushed Preheat oven to 350 degrees. Spray baking
sheet with nonstick cooking spray. Dip chicken breasts in egg white, then
roll in shredded cheese, then roll lightly in dry ranch dressing and then
roll in cracker crumbs. Place each chicken breast on baking sheet sprayed
with nonstick cooking spray and bake at 350 degrees for 35-40 minutes.
Entire recipe makes 4 servings, 1 gram of fat per serving. 255 calories
per serving. ****************** Chicken and Wild Rice Casserole Peggy Speth 3 lbs. chicken breasts 1/2 cup water 1/2 cup cooking sherry 3/4 tsp. salt 1/4 tsp. curry powder 1 small onion, sliced 1/4 cup diced celery 1/2 lb. fresh mushrooms 1/4 cup butter 1 (6 oz.) pkg. Uncle Ben's wild and long
grain rice with seasonings 1/2 cup sour cream 1/2 can condensed cream of mushroom soup Place chicken in deep pot. Add water,
sherry, salt, curry, onion and celery. Bring to a boil; cover tightly.
Reduce heat; simmer 1 hour or till chicken is tender. Remove from heat;
strain broth and reserve. Refrigerate chicken and broth. When chicken
cools, remove meat from skin and bones and cut into bite-sized pieces.
Saute mushrooms in butter until brown. Measure chicken broth with water,
if necessary, to equal amount on package for cooking firm rice. Cook and
them combine rice with chicken and mushrooms. Blend sour cream and soup,
then toss together with chicken. Pour into a 2-quart casserole and bake at
350 degrees for 1/2 hour. Serves 5 to 6. ****************** Peggy Speth 2 lbs. hamburger 1 can chicken gumbo soup 2 onions, diced finely or about 1/4 c.
onion flakes 1/4 cup catsup 1 Tbl. mustard Put on all together and let it heat up,
stirring occasionally. Then turn to simmer and let simmer 3 to 4 hours. ****************** Peggy Speth 1 lb. ground turkey 1 can Rotel tomatoes 1 small head cabbage, chopped 1 Tbl. sugar 1 can red beans 1 tsp. or Tbl. chili powder (according to
taste) 1 onion, chopped May add more tomato sauce. Cook in crock
pot all day. ****************** Peggy Speth 1/4 lb. butter 1 cup brown sugar 1 cup water 1/4 tsp. salt 2 or 3 Tbl. corn starch 1 large can yams 4 to 5 apples, cut up Mix together and boil until thickened. Add
1 large can of yams and 4 to 5 apples, cut up. Bake at 350 degrees for 1
hour. ****************** Jed Speth 2 pkgs. Pepperidge Rolls (20 per pkg.),
cut buns in half Spread: 1 & 1/2 sticks oleo, melted 3 Tbl. mustard 3 Tbl. poppy seeds 1 tsp. Worcestershire sauce 1 small onion, chopped (optional) Minced ham Grated Swiss cheese 2 Tbl. mayonnaise Mix ingredients and spread on rolls
(bottom). Fill with minced ham and top with grated Swiss cheese. Put top
on. Wrap in foil. Bake in 400-degree oven until cheese melts and bubbles
(about 12 minutes). ****************** Peggy Speth 1 lb. beef chunks 1 large sliced onion Sprinkle of garlic salt 4 cups water 1 Tbl. lemon juice 1 Tbl. salt 1 tsp. sugar 1 tsp. Worcestershire sauce 1/2 tsp. pepper (or less!) 1/2 tsp. paprika 2 bay leaves Dash allspice or cloves 6 large carrots, sliced 6 large potatoes, diced Brown beef chunks. Add all ingredients
except potatoes and carrots. Simmer 2 to 3 hours. Add carrots and
potatoes, cook until soft. ****************** Great Harvest Honey-Wheat Bread Terry Morgan 1 pkg. yeast 1 & 1/2 cups warm water 2 Tbl. honey 1 & 1/2 tsp. salt 4 & 1/2 cups whole wheat flour (ground
as fine as possible) 1 Tbl. wheat gluten Mix all ingredients and knead about 5 to
10 minutes, place in greased bowl and let rise 2 hours in warm, moist
place. (I put it in a cold oven on a rack over a pan of boiled water. The
steam from the hot water heats the oven and helps the bread.) It may not
quite double in size, but will rise noticeably. Punch down, knead a little
more, then shape into a loaf and put in greased loaf pan. Let rise 45
minutes (I boil the water again and set it in the oven again). Bake at 350
degrees for 30 minutes (be sure to take the bread and pan of water out and
preheat the oven, first). Makes one no-fat loaf. Under 2,000 calories per
loaf or 2.2 to 2.3 calories per gram of sliced bread. Tip: I throw all the
ingredients into a bread machine to do the initial mixing, but the bread
will be too heavy and stiff for my machine to process completely, so I
take it out after a minute and hand-knead for 5 to 10 minutes. The secret
to extra good taste is to have freshly-ground flour which has a better
flavor than store-bought which has been sitting on the store shelves a
longer time. This is my own recipe that I came up with after research and
experimentation.
******************
Jeff Matson’s
Pistachio Chocolate Chip Pudding Cookies (Or use any
flavor of pudding and chips!) Terry Morgan 2 & 1/4
cups unsifted all-purpose flour 1 tsp. baking
soda 1 cup butter,
softened 1/4 cup sugar 3/4 cup light
brown sugar 1/2 tsp.
vanilla 1/2 tsp. almond
extract 1 small pkg.
pistachio instant pudding mix (used dry) 2 eggs 12 oz. pkg. of
chocolate or butterscotch chips (I use half of each) 1 cup chopped
nuts (optional) 12 drops green
food coloring (optional) Cream butter
and sugar in medium bowl. Add eggs, food color and flavorings and continue
to mix. Beat in pudding, then mix
in all but nuts and chips. After it is all mixed, stir in nuts and chips.
Batter will be very stiff. If desired, cover bowl and chill a few hours
for easier handling. Drop by spoonfuls onto cookie sheet. If desired, can
roll into balls. Bake at 375 degrees for 8 to 10 minutes. Do not overbake.
Optional: when cool , drizzle with green frosting or while warm, roll in
confectioner’s sugar (although it doesn’t really need the extra
sweetness) or place additional nuts and chips on top before baking to
decorate. Makes about 50 cookies of 130 calories each. This also works
with different pudding flavors (adjust the flavorings and chips as
appropriate). A family favorite is to make this with butterscotch pudding
(add extra vanilla flavoring in place of almond). Will also work with
banana pudding, chocolate pudding (try using white chocolate chips or
peanut butter chips in combination with chocolate chips), or French
vanilla pudding (using macadamia nuts) or more -- become a gourmet
chocolate chip cookie baker! ****************** Terry Morgan This recipe is
my own invention: 1 & 1/2
cups all-purpose flour 1 cup
quick-cooking oats 1/2 cup sugar 1 tsp. baking
powder 1 tsp. baking
soda 1 tsp. cinnamon 1/2 tsp. salt 1 cup chopped
nuts 1 cup ripe
mashed bananas (abt. 3 large) 1 8-oz. can
crushed pineapple, do not drain 1/4 cup oil 2 eggs 1/4 to 1/2 cup
candied cherries, cut up 1 cup
semi-sweet chocolate chips Butterscotch
chips (optional) Mix together
moist ingredients. Add to dry ingredients. Stir until blended. Do not
overbeat. Pour into greased loaf pan. Optional: sprinkle with butterscotch
chips. Bake at 350 degrees for 50 minutes. Can drizzle a glaze over the
top (if not using butterscotch chips). Remove from pan. Cool, wrap and let
age 1 to 2 days for best flavor. ****************** Terry Morgan 1 & 1/2
cups cider vinegar 4 tsp. lemon
juice 3 Tbl.
Worcestershire sauce 2 tsp. brown
sugar 1 Tbl. prepared
mustard 3/4 tsp. salt 1/2 tsp. monosodium
glutamate 1 cup catsup 1 Tbl. liquid
smoke flavoring 1 tsp. cayenne
pepper 1/2 cup tomato
puree Mix all well
and store in refrigerator for up to 4 weeks. Really good with pork,
chicken, etc.
****************** Richard’s
Lemon-Garlic Marinade for Chicken Richard Morgan 1/2 cup
vegetable oil Juice of 2
medium lemons 2 Tbl. soy
sauce 4 cloves minced
garlic 1/2 tsp.
oregano 1/2 tsp. ground
pepper Cut up a
chicken and let marinate in this mixture overnight, then grill. This is a
Morgan Family favorite! ****************** Matt’s
Mustard-Vinegar Marinade Richard Morgan 1/2 cup
balsamic vinegar 2 Tbl. olive
oil 3 Tbl. Dijon
mustard 1 tsp.
lemon-pepper salt Cut up a
chicken and let marinate in this overnight, then grill. This produces very
tender, flavorful meat and is another Morgan Family favorite. ****************** The Best
Regular Banana Nut Bread You’ll Ever Make Terry Morgan 2/3 cup
margarine or butter, softened 1 & 1/3 cup
sugar 2 eggs 1 & 1/2
cups mashed ripe bananas 2 & 3/4
cups flour 1 tsp. baking
powder 1 tsp. soda 1/2 tsp. salt 1/2 cup sour
cream 1 cup chopped
nuts (optional) Cream butter
and sugar, add other moist ingredients and blend. Add dry ingredients and
mix. Mix well, but do not overmix. Stir in nuts. Spoon into greased loaf
pan and bake at 350 degrees for 60-75 minutes. When cool, can
add optional glaze to make it extra good: 1 cup mashed bananas, 1 cup
sugar and 2 Tbl. lemon juice. Combine bananas and sugar in saucepan and
bring to a boil. Cook over over heat for 5 minutes while stirring. Remove
from heat, add lemon juice. Push through a strainer. Cool, then pour over
cooled banana bread.
****************** Denise Jex
Chapman’s Corn Chowder Terry Morgan Peel, then boil a
couple of potatoes. Drain and chop potatoes; return to pan. Add 1 small
can of corn, drained. Fry several pieces of bacon and crumble into
potatoes and corn. Add 1 can undiluted condensed cream of mushroom soup
and heat all. Makes a good, thick chowder. ****************** Terry Morgan 1 lb. lean
ground beef 1/2 tsp. garlic
salt 1/2 cup bread
crumbs 2/3 cup
evaporated milk 1/3 cup ketchup 2 oz. canned
mushrooms 2 or 3 cheese
slices 1/4 tsp.
oregano 2 Tbl. parmesan
cheese Mix uncooked
beef, garlic, milk and bread crumbs (may need to use hands) and place in a
pie plate, spreading in bottom of plate and making a rim. Spread layer of
ketchup on top. Arrange mushrooms on top, then cheese. Sprinkle with
oregano (or poultry seasoning) and parmesan cheese. Bake 400 degrees for
20 minutes. ****************** Jenny’s
Favorite Chicken and Rice Terry Morgan 1 & 1/2
cups regular, long-grain rice 1 can condensed
cream of mushroom soup 1 can condensed
cream of chicken soup 1 can condensed
cream of celery soup 1 & 3/4 cup
milk 3 & 1/2 to
4 lb. chicken, cut up 1 pkg. dry
onion soup mix Grease 9 by 13
inch pan. In a saucepan, combine soups, milk and rice. Heat over low flame
until hot (but not boiling). Pour into 9 by 13 pan. Carefully lay chicken
pieces on top. Sprinkle soup mix over chicken. Seal in foil. Bake at 325
degrees for 2 hours. ******************
Terry Morgan 1 & 1/4
lbs. ground beef 2 pkgs. (3 oz.
each) oriental flavor instant ramen noodles (or any flavor) 2 cups frozen
vegetable mixture 1/4 tsp. ground
ginger 2 Tbl. finely
chopped green onion In large
skillet, crumble and brown beef. Pour off most of the drippings and pour
all into a bowl and stir in one seasoning packet from oriental noodles.
Set aside. In same skillet, combine 2 cups water, vegetables, noodles
(broken up), ginger and remaining seasoning packet. Bring to a boil,
reduce heat and simmer 3 minutes, covered, stirring occasionally. Place
beef back in skillet, stir in green onion and heat together. ****************** Vegetable Beef and Bisquit Casserole Kim Currier 1 & 1/2 lbs. ground beef 1 can Campbells Golden Corn Soup 1 can tomato soup 3/4 cup water 1 can veg-all, drained 1 Tbl. Worcestershire sauce 1 (10-ct.) pkg. bisquits 1/2 cup shredded cheddar cheese Cook meat, drain. Stir in soups, water,
veg-all and Worcestershire sauce. Spoon into baking dish. Bake at 400
degrees for 10 minutes till hot. Meanwhile, cut bisquits into quarters.
Remove pan from oven. Arrange bisquit pieces on beef mixture. Top with
cheese. Bake 10-15 minutes or until bisquits are cooked. ****************** Kim Currier 2 cans sweet peas 2 cans cut asparagus, drained 2-3 mushroom soup cans 5-6 boiled eggs, sliced Layer in this order: soups, peas,
asparagus, and eggs. Repeat, ending with soup. You can add crushed-up
saltines on top of soup. Bake at 350 degrees for 25-30 minutes or until
hot and bubbly. ****************** Kim Currier 1 & 1/2 lbs. ground beef 1 Tbl. butter 1 large onion, chopped 1 cup chopped green pepper 1 Tbl. Worcestershire sauce 1 pkg. (10 oz.) wide noodles, cooked and
drained 2 cans cream of tomato soup 1 can cream of mushroom soup 1 cup shredded cheddar cheese Cook and drain hamburger. In same skillet,
melt butter over medium heat. Saute onion and pepper until tender. Add
beef, Worcestershire sauce, noodles and soups; mix well. Spoon into
greased casserole; top with cheese. Bake at 350 degrees for 45
minutes. ****************** Kim Currier 3 chicken breasts, boiled and cut into
bite-sized pieces 1 lb. pkg. macaroni, cooked and drained 3-4 slices American cheese, cut up 1 to 2 chopped celery stalks 1/2 cup slivered almonds (optional) 3/4 to 1 cup mayonnaise Mix all ingredients and chill. ****************** Kim Currier 2 Tbl. butter 1/2 cup chopped onion 1/2 tsp. minced garlic 1/2 cup sliced ripe olives 1 (4 oz.) can diced green chilis, drained 1/2 cup sour cream 1 can cream of chicken soup 1 & 1/2 cups cubed, cooked chicken 4 oz. cheddar cheese 8 flour tortillas 1/4 cup milk Heat oven to 350 degrees. In saucepan,
melt butter, saute onion and garlic until tender. Stir in 1/4 of the
olives, green chilis, sour cream and soup; mix well. Reserve 3/4 cup
sauce, set aside. Fold in chicken and 1/2 cup of the cheese to remaining
sauce. Warm tortillas as directed on package. Fill tortillas with chicken
mixture; roll up. Place seam side down in ungreased baking dish. In small
bowl, combine reserved 3/4 cup sauce and milk; spoon over tortillas. Bake
at 350 degrees for 30-35 minutes or until bubbly. To serve, sprinkle with
remaining cheese and olives. ****************** Kim Currier 5 to 6 chicken breasts 2 large onions, cut into slivers 2 to 3 large cans mushroom soup 3 to 5 cans sliced water chestnuts 2 to 3 cartons sour cream 3 cans mushrooms Enough cooked spaghetti for your family Boil chicken and onion together, debone
and tear into small pieces. Boil spaghetti noodles in remaining chicken
broth until broth gets cooked down or until noodles are tender. In LARGE
saucepan, warm mushroom soup, then add sour cream, mushrooms and water
chestnuts. Once hot, add chicken and serve over spaghetti. Sprinkle
Parmesan cheese onto your serving. ****************** Kim Currier 1/4 cup melted butter 2 cups pretzels, ground coarsely 8 oz. cream cheese 1 cup sugar 1 container Cool Whip 2 (3 oz.) pkgs. strawberry Jello 2 cups HOT
pineapple juice 2 pkgs. frozen strawberries Bake pretzels and butter (mixed together)
at 400 degrees for 8 minutes. Cool. Mix cream cheese, sugar and Cool Whip
together; set aside. Bring juice to a boil; add Jello and strawberries.
Put cream cheese mixture on top of pretzel mix. Pour Jello mix on top of
cream cheese. Refrigerate. ****************** Kim Currier 1 large pkg. cream cheese 1 Tbl. lemon juice 1 can cream of shrimp soup 1/4 tsp. garlic powder Paprika Combine all ingredients. Beat with mixer
until smooth. Top with paprika. ****************** Kim Currier 4 medium sized sweet potatoes to equal 4
cups 2 & 1/2 cups sugar 1/4 tsp. salt 2 cups milk 3/4 cup butter 1/2 to 1 tsp. cinnamon 1/4 tsp. nutmeg 4 eggs Bake potatoes with skin on at 350 degrees
until done. Peel them while still hot. Put back in pan. Put butter and
sugar in with potatoes and mash with a fork. Add salt and milk. Take eggs
and out in blender on high until foamy. Pour into potato mixture. Mix all
ingredients thoroughly. Spray a 9x13 Pyrex and pour mixture into
pan. Leave 1/4 inch at top of dish. Bake at 350 degrees for 30-40 minutes.
******************
Terry Morgan 2 lbs. beef
stew meat 2 large
potatoes, thickly sliced 1 onion,
quartered 2 carrots, cut
up Couple stalks
of celery, chopped Fresh whole
mushrooms 1 tsp. salt 1 can condensed
cream of mushroom soup 1/2 can water 1 bay leaf Pepper to taste Pour soup and
water over other ingredients in large casserole or Dutch oven. Cover. Bake
at 250 degrees for 5 hours. Serve.
****************** Sauerkraut Jed Speth 1 piece of pork (like pork chop, etc. We
buy what is least expensive.) 1 or 2 bags of fresh sauerkraut (in Meat
Dept.) Brown pork or both sides. Add sauerkraut
and cook over low heat 3 to 4 hours. Can use Nature's Season to add
flavor. Sauerkraut is more sour when it sits in the fridge overnight.
******************
Terry Morgan 1/2 tsp. salt 1/8 tsp. pepper 1 egg 3 Tbl. grated
or minced onions 2 cups grated
potatoes 1/4 cup flour 1 Tbl. cream or
milk Beat egg well. Add cream, onions, potatoes, salt and pepper and mix. Add flour and mix again. Fry in butter or peanut oil in a griddle, flip over once until both sides are brown. Drain on paper towel and serve. |
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