GISH GOSH ~ EZ/Lurline
Brown 1 lb chopped sirloin or round steak with 1 sliced onion and a partially pre-cooked potato or two cubed.
Then add whatever spices that come to mind - like Paprika, Dill, Garlic powder, Oregano, chilli powder if you have it - then a dash or two of Soy Sauce and 1/2 a small pk. of Beef Boulion together with a can of Cream of potato soup or Cream of Celery or Cream of Broccol with just about 1/2 cup of milk added to the soup and let simmer for around 10 minutes stirring frequently. You can add a tomato or two, cut them in chunks and add to the mixture. Serve together with a veggie and/or a salad and it is really good. Just add or delete whatever spices you might like.
IRISH SODA BREAD - Ez/lurline
3 1/2 cups sifted flour
2/3 cups sugar
1 tsp. salt
1 tsp. baking soda
1 T baking powder
1 1/2 cups raisins
1 T Caroway seeds
2 eggs slightly beaten
1 1/2 cups Buttermilk
2 T melted butter
Grease a round or 9 x 12 pan. Heat oven to 375º. In bowl sift dry ingredients. Add raisins, caroway seeds. Add eggs, buttermilk and melted butter. Put into greased pan forming round loaf. Make a cross on top. This is important. (This recipe is very soft in pan so cross may fill up. That's ok) Pat on a little flour and bake 1 1/4 hrs. Brush on more melted butter when done.
BROCOLLI SALAD - Ez/lurline
1 Head Uncooked Broccoli Florettes
1 Cup Mayonnaise
2 T vinegar
1/4 cup Sugar
1/2 Medium RED Onion Grated
1/2 lb Diced Crisp Bacon
1/2 to 1 Cup Shredded Cheddar Cheese
Mix all together and chill thoroughly before serving.
FESTIVE CRANBERRY PINEAPPLE SALAD ~ Ez/Lurline
1 CAN (20 OZ. ) DOLE Crushed Pineapple, undrained
2 pkgs. (4-serving size each) or 1 pkt. 8 serving size
Jello Brand Raspberry Flavor Gelatin (or Cranberry)
1 can (16 oz. whole berry cranberry sauce
1 medium Apple, chopped
2/3 cups chjopped walnuts
DRAIN pineapple, reserving liquid in a 1 qt. liquid measuring cup. Remove 1 tbsp of the crushed pineapple, set aside for garnish.Add enough cold water to the reserved liquid to measure 3 cups,; pour into large suacepan. Bring to a boil, remove from heat. Add gelatin, stir at least 2 min. until completely dissolved. Add cranberry sauce, stir (gelatin mixture should be thick). Pour into large bowl.
REFRIGERATE 1-1/2 HOURS OR UNTIL SLIGHTLY THICKENED (CONSISTENCY OF UNBEATEN EGG WHITES)
STIR in remaining pineapple,apoles and walnuts, stir gently. Pour into medium serving bowl.
REFRIGERATE 4 hours until firm. Top with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator
Makes 14 servings, 1/2 cup each.
JUST AS TASTY AND GOOD FROZEN. YOU CAN USE AS A FROZEN ICE TREAT, (DELICIOUS OVER ICE CREAM) OR LET IT MELT BACK TO ITS ORIGINAL FORM AND IS AS GOOD AS NEW.
CHERRY CHEESECAKE~Ez/Lurline
1-3/4 cups Honey Maid Graham Cracker Crumbs
1/3 cup margarine melted
1-1/4 cups sugar (divided) (1 cup granulated reg. sugar for batter & 1/4 cup brown sugar for crust)
3 (8-ounce pkgs. cream cheese (softened)
2 teaspoons vanilla extract
3 eggs
2 cups dairy sour cream (save one cup for topping after cake is baked and cooled)
1 (21 oz. can cherry pie filling, optional
In bowl combine crumbs, margarine and 1/4 cup brown sugar. Mix well with fork. Press on bottom of pan and 1-1/2 inches up side of 8 or 9 inch springform pan; set aside.
In bowl, with elec. mixer at high speed, beat cream cheese, remaining sugar (1 cup) and vanilla until creamy. Beat in eggs, one at a time. Blend in 1 cup sour cream. Spread in prepared pan.
Bake at 350º for 60 - 70 minutes or until center is set. Turn off oven and let stay in oven with door ajar for around an hour or less.
Remove from oven and while still warm top with sour cream mixed with 1/4 cup regular sugar and 1 tsp. vanilla. Reheat oven to 450º and return cake with topping to oven for five or six minutes. Remove and cool and chill completely before removing sides of springform pan and then add cherry or pineapple topping. Chill again for a couple of hours before serving.
ULTIMATE PARTY MEATBALLS~Lurline/Ez
2 1 lb. bags frozen pre-cooked COCKTAIL SIZE meatballs, about 64 meatballs)
1 16 oz. can Ocean Spray JELLIED Cranberry Sauce
1 12 oz. bottle Heinz Chili Sauce
Combine sauces cook over medium-low heat & stir until smooth. Add prepared meatballs, stir about 15 minutes or until meatballs are heated through.
MAKES 30 appetizer servings or dinner for 5
Tip:
to spice it up even more, add 1 teaspoon of cumin and a 1/4 teaspoon of cayenne to the sauce while cooking. (I've never tried this addition, so it's your choice to use or not use).
CORN PUDDING 1~Ez
PA Dutch Cook Book
1 can cream style corn
3 eggs slightly beaten
1/2 c. milk
1/2 c. light cream
2 tbsp. melted butter
1/4 c. chopped green pepper
1/4 c. chopped pimento
1 tbsp. grated onion
1 tsp. sugar
salt & pepper
combine corn and eggs. Stir in milk, cream and butter. Add Green pepper, pimento and onion, mis well. Blend in seasonings amd pour in greased 1 1/2 qt casserols. Set in pan of water. Bake uncovered - 325 degrees for 1 hour or until knife inserted comes out clean. Serves 5 or 6
CORN PUDDING 2~Ez
1 can white cream style corn
1 c. sugar
2 eggs beaten
1 can evaporated milk
3 tbsp cornstarch
use 1 1/2 qt casserole and put the sugar and cornstarch in first, mix and then add eggs and mix. Next add the corn and milk and mix. Dot with butter and bake 1 hour at 350 degrees.
BAKED CORN PUDDING~Ez
1 16 oz can crushed corn (if you can't find in store..take a can of corn and grind it, Crushed corn can be made quickly in the food blender or food processor.)
2 eggs
2 tbsp. melted butter
1 1/2 tsp. sugar
1/4 tsp. salt
1/4 cup milk or cream
3 tbsp. flour
Beat eggs with rotary beater add flour and mix till smooth. Add remaining ingredients mix thououghly. Pour into 1 1/2 qt. buttered casserole. Set in pan of water. Bake at 350o for 50 minutes or untill firm.
This I got in a Pennsylvania Dutch cook book
SPAGHETTI SAUCE~Ez/Lurline
1 - 28 oz can Cento Chef's Cut peeled tomatoes (preferably that brand, but any 28 oz. size would do too).
2 - 8 oz. cans Tomato Paste
.. a small to med. piece of a soup bone that has some meat on it preferably.
2 - 8 oz. cans water
1 medium size onion sliced thin
2 - Bay leaves
1/4 tsp. Dill Weed
A dash or so of Mrs. Dash's Spicy Blend
a Dash of hot dried pepper
1 - tsp. Oregano
1/4 - tsp. Sweet Basil leaves
a dash of garlic powder
1/4 or 1/2 tsp salt
3/4 tablespoon of grated Romano or Parmasean Cheese
1/4 tsp freshly ground pepper
1/2 tsp. sugar or a bit more
a pinch of baking soda. Be careful not to add more than a pinch of baking soda or it will make the sauce much too bland. Just that amt. takes the tartness out as well as the acid.
(these spices can be adjusted more or less to your liking)
Add above ingredients to the crock pot along with a previously sauteed small to medium onion cut in rather small pieces and sauteed in either a tablespoon or so of Olive Oil or any Vegetable Oil. Stir all together, cover and cook on LOW in a Slow Cooker for around 7 hours, stirring towards the end only maybe once or twice and adding a small amt. of water if needed. I prefer the sauce a bit on the thicker side so usually don't add any more water, but you can if you prefer.
Add cooked meatballs and/or sausage just before serving and spoon over pasta or your choice and of course don't forget the grated Italian Cheese.
PORK CHOP CROCKPOT DINNER~Ez
In your crock pot, put two or three or maybe four large (bone in) pork chops which are quite thick.
Add about 1/2 an onion sliced thin,
3/4 of a can of condensed tomato soup or more.
I also added around two tablespoons of water to the tomato soup.
I added some 'real' potatoes, peeled and cut probably in half,
salt, pepper,
garlic powder,
a dash or two of Soy Sauce,
a couple of dashes of Gravy Master
a bit of Sweet Basil
I started it on high for about 2 hrs then I turned it down to low and let it cook for about 4 hours. It was the best I've ever tasted and the chops were so tender I could cut them with a fork without needing a knife. Good idea to trim the fat off the chops before cooking.
FESTIVE CRANBERRY PINEAPPLE SALAD~Ez/Lurline
1 CAN (20 OZ. ) DOLE Crushed Pineapple, undrained
2 pkgs. (4-serving size each) or 1 pkt. 8 serving size
Jello Brand Raspberry Flavor Gelatin (or Cranberry)
1 can (16 oz. whole berry cranberry sauce
1 medium Apple, chopped
2/3 cups chopped walnuts
DRAIN pineapple, reserving liquid in a 1 qt. liquid measuring cup. Remove 1 tbsp of the crushed pineapple, set aside for garnish.Add enough cold water to the reserved liquid to measure 3 cups,; pour into large suacepan. Bring to a boil, remove from heat. Add gelatin, stir at least 2 min. until completely dissolved. Add cranberry sauce, stir (gelatin mixture should be thick). Pour into large bowl.
REFRIGERATE 1-1/2 HOURS OR UNTIL SLIGHTLY THICKENED (CONSISTENCY OF UNBEATEN EGG WHITES)
STIR in remaining pineapple,apoles and walnuts, stir gently. Pour into medium serving bowl.
REFRIGERATE 4 hours until firm. Top with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator
Makes 14 servings, 1/2 cup each.
JUST AS TASTY AND GOOD FROZEN. YOU CAN USE AS A FROZEN ICE TREAT, (DELICIOUS OVER ICE CREAM) OR LET IT MELT BACK TO ITS ORIGINAL FORM AND IS AS GOOD AS NEW.
