Family Recipes

These are a few of the recipes that I have collected over the years
from my mother and friends that have been a favorite to everyone.

They are not in any special order I just added them as requested.

~~~ BANANA CAKE ~~~

1 1/2 c. sugar
1/2 c. crisco
1 1/2 c. flour
1/2 tsp. salt
1 tsp. baking powder
2 eggs
1 tsp. baking soda
1 tsp. vanilla
1/2 c.chopped walnuts
1 c. bananas (3) mashed
4 Tbsp. sour milk (Buttermilk)

Cream sugar and crisco and add 2 eggs and beat well. Mix soda with sour milk, Mix all ingredients together and put into 2 greased cake pans.
Bake at 350 degrees til toothpick comes out clean from middle of cake. About 30-35 minutes.

Frost with either a Creamed Cheese or Chocolate frosting.

For Chocolate Banana Cake add 5 Tablespoons Cocoa to mix.
(*No Buttermilk-Just substitute one cup of regular milk and one Tbs. of lemon juice or vinegar for one cup of buttermilk)

~~~ PUMPKIN BARS ~~~

1 - 16 oz.canned pumpkin
2 c. sugar
4 eggs
1 c. veg.oil
Mix and beat well by hand
Blend in:
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cloves
2 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. ginger
1/2 tsp. nutmeg

Pour into greased and floured 15X10X1" baking pan. Bake at 350 degrees for 25 to 30 minutes. Cool and frost with Creamed Cheese Frosting

~~~ CREAMED CHEESE FROSTING ~~~

1 pkg. (3 oz) cream cheese softened
2 c. powdered sugar (confictioners)
1/2 c. maragine (softened)
1 tsp. vanilla
1 or 2 Tablespoons milk

Mix well until Glossy - Spread onto cake or pumpkin bars.

~~~ APPLE CRUNCH ~~~

4 apples
1/4 c. packed brown sugar
2/3 c. flour
3/4 c. white sugar
1/4 tsp. salt
1 egg
1/4 tsp. cinnamon
1/3 c. butter - melted
1/4 - 1/2 c. walnuts

Slice apples, Mix with brown sugar in baking pan, set aside.Mix sugar, flour, salt, and cinnamon, set aside.Beat egg, mix with flour mixture, Spread over fruit and walnuts, pour butter over top.
Bake at 350 degrees for 35 - 45 minutes. Serve warm or cold. Top with a little cool whip or ice cream when served

~~~ CHILIE CHEESE SOUFFLE ~~~

6 eggs
1 cup milk
1/2 c. flour
1/2 tsp. onion salt
1 med. can whole green chilies
1/2 tsp. garlic salt
1 cup Sharp cheese
1 cup Jack cheese

In greased 12X8X2 baking pan alternate layers of cheese and chilies. Beat eggs, milk, flour and garlic and onion salts until smooth, pour over chile ceese layers.
Bake at 350 degrees 45 to 50 minutes or until puffy and a knife inserted near center comes out clean. Let stand 5 minutes before serving- Serve warm for breakfast or buffet

~~~ COLESLAW ~~~

After doing some research I found this recipe and I have made it in the past and it is absolutely delicious!
It tastes exactly like the stuff KFC makes!

Ingredients:

1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion

Mix first 8 ingredients together in a bowl and set aside. Chop cabbage and shredded carrot and mix together and pour dressing over the cabbage, carrot and onion mixture. Refrigerate til cold and serve.

~~~ QUICK and EASY CHILI ~~~

2 lg. cans red kidney beans
2 lbs. ground round
1 onion chopped
2 cans stewed tomatoes
2 Tbsp. chili powder
2 garlic cloves - chopped

Brown meat and onion, add chili powder and garlic. Simmer. In large pan pour beans and stewed tomatoes. Drain grease from meat and add to Bean mixture. Simmer for 30 minutes.

~~~ DEVILED EGGS ~~~

Ingredients:

6 hard-boiled eggs, peeled and halved
¼ Cup low-fat mayonnaise
1 Tablespoon mustard
¼ Teaspoon salt
¼ Teaspoon pepper
½ Teaspoon paprika

Directions
Place the hard-boiled egg yolks into a mixing bowl. Add all the remaining ingredients except the egg whites and paprika, and mix with a handheld mixer until smooth.
Spoon the mixture into the hard-boiled egg white halves and then sprinkle the deviled eggs with paprika.

~~~ JANIE'S SUPER SALSA RECIPE ~~~

3 large Roma tomatoes
1/8 brown onion
3 sprigs cilantro
1/2 lime (juice only)
1-2 cloves garlic
1 or 2 Jalapeno peppers (take out seeds)
1/8 green bell pepper
1 tsp. salt

Chop garlic and jalapeno pepper first, add other ingredients and mix in Food Processor to break up large pieces.

~~~ GUACAMOLE ~~~

4 ripe avacados - seeded and peeled
1/2 white onion - finely chopped
1 garlic clove - finely chopped
1 jalapeno chile - seeded and finely chopped
Juice of 1 lime (about 2 Tablespoons)
Makes 4 cups

~~~ BILL'S CLAM DIP ~~~

1 can chopped clams
Juice of 1 lemon
Dash of Lea & Perrins sauce
1 - 8 oz.pkg.Philadelphia Cream Cheese Dash of garlic powder

Soften cream cheese, add lemon juice, garlic powder, Lea & Perrins and slowly add juice of the chopped clams till you get a smooth consistency.
You will not use all of the juice. Drain clams and add to cream cheese mixture. Refrigerate over night.
Serve with Dip Potatoe Chips

~~~ ARBALITOS DIP ~~~

1 lb. Swiss Cheese, shredded.
2 Tbsp. seasoned pepper.
10 green onions, cut into real small pieces.
Mayonaise to stick everything together.

Mix all together. Serve with Butterfly crackers or any crackers.

~~~ STUFFED MUSHROOMS ~~~

1 1/2 to 2 pounds mushrooms
6 - 8 green onions
1 cup parmesan cheese
1 stick butter

Stem mushrooms, slice and chop very fine green onions and stems.

Mix above with cheese and melted butter to make a paste. Fill mushroom caps and broil until cheese bubbles

~~~ PINEAPPLE CHEESE BALL ~~~~

2 -8oz. packages cream cheese, softened
1 can (8 1/2 oz) crushed pineapple (drained)
2 cups chopped pecans
1/4 cup finely chopped green pepper
2 Tbsps. finely chopped onion
1 Tbsp. seasoned salt

Canned pineapple slices
Maraschino cherries
Parsley sprigs
Assorted crackers

1. In medium bowl with fork beat cream cheese until smooth. Gradually stir in crushed pineapple, 1 cup pecans, green pepper, onion and salt.

2. Shape into ball. Roll in remaining nuts. Wrap in foil.

3. Refrigerate until well chilled - overnite.

4. To Serve - Place ball on a serving board - if desired garnish with pineapple slices, cherries and Parsley. Surround with crackers.
Makes 40 appetizer servings.

~~~ 4 BEAN SALAD ~~~

COMBINE:
1 can Green beans (drained)
1 can waxed beans (drained)
1 can kidney beans (drained)
1 can garbanzo beans (drained)
2 small or medium onions sliced
1 cup sugar
1 cup vinegar
2 tablespoons oil
garlic salt (optional)

MARINATE and serve cold.

~~~ LASAGNA ~~~
An old family recipe....

1 1/2 lbs. grd. meat
1/2 lb. grd. pork or Italian sausage
1 lg. onion
1 can of tomatoe sauce
1 can of tomatoe paste
12 wide Lasagne noodles ( 1-8 oz. package)
1 No. 2 1/2 can whole Tomatoes
1 1/2 Tbs. oregano
Salt and pepper to taste
3/4 lb. Ricotta cheese
1 lb. Mozzarella cheese
1 can Parmesan cheese
Tomatoe juice to liquefy.Be carefull, generally needs it.

Bring 4 qts water and 2 Tbs. salt. To a rapid boil. Add Lasagna,,, without breaking them!!!

Stir and separate them and boil for 15 mins...Drain and rinse in colander with cold water, to prevent sticking.

Brown meat with onion. Pour off grease. add tomatoe sauce, paste, whole tomatoes along with oregano, minced garlic, salt and pepper. Simmer for 1 hour.

In a buttered baking dish, arrange as follows.

Place 3 cooked noodles in a low baking dish. Over this layer of noodles, spread some sauce to cover, then Ricotta and Parmesan, and Mozzerella cheese.

Layer more noodles, sauce and cheeses. When all have been layered, add tomatoe juice to liquefy. Bake 45 mins at 350. Serve Hot...Serves 10

~~~ FLARED EGGPLANT ~~~

2 gloves garlic, crushed
1/2 cup olive oil
1 large eggplant, about 1 1/2 pounds
2 or 3 tomatoes, cut into medium slices
2 onions, cut into medium slices
10 mushrooms, cut into medium slices

Combine garlic and oil, and rub a small amount on a baking pan large enough to hold both halves of the eggplant with room to spare.

Cut eggplant in half lengthwise, leaving stem intact. Then make lengthwise sections or "fans" in each half, but don't cut all the way to the stem end. Stuff the onion, tomatoe and mushroom slices inside each section. Drizzle with remaining oil.

Bake, covered with foil, in a 350-degree oven for 1 hour. To serve, slice off the stem end and lift sections with server to plate. Serves 6 to 8

~~~ POTATO SALAD ~~~

Ingredients

8 medium sized potatoes – boiled & cooled for several hours or overnight
8 eggs – boiled & cooled for several hours or overnight
2-3 pieces of celery – thinly sliced
1/4 of a medium sized red onion very finely chopped
6 baby sweet pickles – thinly chopped
1 cup mayonnaise (more or less to suit)
1-2 tablespoons mustard
salt & pepper to taste

Directions

Place in a large mixing bowl
Cube the potatoes
Chop the eggs
Add the celery & onions & chopped pickles
Gently stir with a large mixing spoon, scooping from bottom, don’t make it mushy
Mix mayonnaise, mustard, , salt & pepper
Gently combine into the potato salad
Spoon the salad into an attractive salad bowl.
Keep in the refrigerator until serving time.
Serves 8 - 12

~~ Slow Cooker Beef Stew ~~

2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
2 Tablespoons tomato paste
1 Tablespoon Worcestershire sauce
2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
1 onion, chopped
1 or 2 parsnips, chopped
Mushrooms to taste1 or 2 Italian squash, chopped
Parsley

1. Mix flour, salt, and pepper. Thoroughly coat the meat with the mixture and place in slow cooker.
2. Add remaining ingredients except for squash and stir to mix well.
3. Cover and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
4. Add squash 25-30 minutes before end of cooking time.
5. Garnish with Parsley and serve in a bowl with a piece of garlic bread.

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