SQUASH CASSEROLE - JHarlow
6 cups sliced summer squash
Boil 5 minutes with 1/4 c. onion
DRAIN WELL
1 can cream of chicken soup
1 cup sour cream
1 cup shredded carrot
Mix above together.
1 - 8 oz. pkg. fine Herb Seasoned stuffing mix.
1/2 cup oleo (melted)
Melt oleo, add stuffing mix. Put half of stuffing mix in casserole, add squash mixture, then remaining stuffing over top. Bake 30 minutes at 350º
Optional:
(can add cubed chicken if you want)
BABY FOOD BARS - JHarlow
3 eggs well beaten,
blend with
1-1/4 cup vegetable oil,
add
1 cup sugar,
1 tsp salt
2 cups flour
2 tsp cinnamon
2 tsp soda
1 small jar EACH of strained baby food
applesauce, apricots, carrots
Bake on cookie sheet with sides, 350º for 25 to 30 minutes. Frost with cream cheese frosting
CORN CASSEROLE - JHarlow/Jean
1 can cream corn
1 can whole kernel corn, drained
1 box Jiffy corn bread muffin mix
8 oz sour cream
1/2 stick margarine
Melt 1 stick of oleo in casserole and pour the mixture in the
middle.
Bake at 350° 50-60 minues.
(I usually double the recipe, but only use a little bit more
than 1
stick of oleo in the bottom of the casserole), then bake it for
the full
60 min.)
PINEAPPLE/CARROT BREAD ~ JeanH
3 cups flour
2 cups sugar
1 cup veg. oil
3 eggs
1 tsp. salt
1 tsp. soda
1 tsp. cinammon
1 cup grated carrot
1 cup crushed pineapple with juice
1 cup walnuts
2 tsp. vanilla
I beat the sugar, eggs and oil with hand mixer, then put the rest in by hand. Bake in two regular size loaf pans at 325° for 50-60 minutes...depending on oven.
CHOP SUEY CASSEROLE ~ JeanH
2 lbs. cut up pork chop suey meat (can use chicken pcs.)
1 tablespoon olive oil
1 cup uncooked white rice
1 cup chopped celery
1 cup chopped onion
1 can Cream of Mushroom soup, can use low-fat
1 can Cream of Chicken soup, can use low-fat
2 soup cans of water
1 can water chestnuts, drained
1 can mushrooms, drained
3 tablespoons soy sauce
You can add a little Kitchen Bouquet Brown Sauce...just for color.
Can top with crispy chow mein noodles when serving, if you
desire
Brown the meat slightly in olive oil, remove meat from pan and
add cup
of rice. set aside
Saute the onions and celery in the drippings (use Dutch
Oven)
until warmed through.
Add the rest of the ingredients, add the meat & rice and stir
well. Put
in 2 qt. casserole dish.
Bake at 350° for 1-1/2 hours uncovered.
Stir during the last half hour.
GELATIN CAKE DESSERT ~ JeanH
2 - 3 oz. pkgs. apricot gelatin
2 cups boiling water
3 bananas, peeled and sliced
1 - 20 oz. can crushed pineapple, drained
1 pint whipping cream
1/2 cup sugar
1 teaspoon vanilla
1 premade ange food cake
In large bowl, disolve gelatin in boiling water, refrigerate
until
jelled, add bananas and pineapple, mix well.
Whip cream until peaked, fold in sugar & vanilla.. Cut cake in
small
pieces and alternate with gelatin mixture in 9 x 13 pan....chill
in
refrigerate until set.
ORANGE/PINEAPPLE JELLO SALAD ~ Jean/Jharlow
1 large orange Jello
1-1/2 cups boiling water
1 small can frozen orange juice
1 large can Mandarin oranges (drained)
1 large can crushed pinaeapple, include the juice
1 pkg. vanilla instant pudding
1 cup milk
1 envelope Dream Whip (prepared according to package)
Dissolve jello in boiling water, let cool.
add orange juice until smooth, add oranges and pinapple. Pour
in 9 x 13
pyrex cake dish. Refrigerate until set.
TOPPING:
Beat instant pudding with 1 cup milk until thickened.
Prepare pkg. DREAM WHIP and fold into pudding.(DO NOT USE COOL
WHIP)
Put on top of jello and sprinkle with Parmesan cheese.
Make day ahead.
BREAD PUDDING ~ JHarlow/Jean
1/2 small pkg. vanilla pudding (Cook & Serve)
1/2 c. sugar
1 tsp. salt
1 qt. milk
1-1/2 tsp. vanilla
3 eggs slightly beaten
6 slices raisin bread cubed. (I use Sunmaid raisin bread)
Nutmeg
Grease pan 8"...put cubed bread in bottom and pour rest of mixed
ingredients over it and sprinkle with nutmeg. let stand 15
minutes.
bake for 50-55 minutes at 350°. Let cool
TOPPING
Other 1/2 pkg vanilla pudding
1 tblsp. sugar
1 c. milk
cook until thickened, then add another 1/2 cup milk. Spoon over
pudding
when serving.
CHEEZY HASHBROWNS ~ Jean Harlow
1/2 cup melted butter or margarine
1/2 tsp. salt and pepper
1/2 cup chopped onion
1 can Cream of Mushroom soup
1 pint sour cream
10 oz. grated cheddar cheese
2 lbs. defrosted hash browns (I used southern style)
Mix soup, sour cream and cheese, add hash brown potatoes, onions, salt & pepper and butter. Put in 9 x 13 casserole and bake for 1-1/4 hours at 350º, until browned on top.
SWEET & SOUR SAUCE - JHarlow
Large can crushed tomatoes (I use Dei Fratelli, they are very thick)
2 cups brown sugar
1 cup Balsamic vinegar
A bit of Soy sauce
This makes quite a large amount. I do it ahead and keep it in refrigerator. I only have to simmer this a little while because the tomatoes are so thick, but if yours are thinner, simmer until it is thickened a bit
BANANA BREAD W/BUTTERMILK~JeanH
1-1/2 cups sugar
1/2 cup margarine
2 eggs
1 tsp. soda
1/2 tsp. salt
1 tsp. vanilla
2 or 3 mashed bananas
2/3 cup buttermilk
3 cups flour
Cream sugar & margarine, add beaten eggs, bananas, milk &
vanilla. Add
flour, soda, salt. Bake in 2 regular size pans.
50-55 minutes, 325°.
BANANA BREADW/SOUR CREAM~JHarlow/Jean
1-1/2 c. Flour
1/2 tsp. salt
1 tsp. soda
1/2 c. oleo
1 c. sugar
2 eggs
2 lg. mashed bananas
1 tsp. vanilla
1/2 c. sour cream
1/2 c. nuts
1/3 c. raisins soaked in warm water for 15 min.
Sift flour soda, salt together.
Cream sugar, oleo, add eggs, vanilla.
Beat bananas and sour cream & nuts
drain raisins and put all together.
Bake 1 hr. 350°
