Recipes

Recipes

• 1.
  Recipes 1 Apple Butter ½bushel apples 3 qts apple juice 3 cups sugar 2 tsp ground cinnamon ½ tsp ground cloves Peel, core, and slice apples. Place in large pressure cooker pot with apple juice. Boil slowly until very soft. Mash with potato masher. Add sugar and spices, stir and cook, stirring often until desired thickness. Ladle into hot pint jars. Process in water bath ten minutes. Label lids and store in pantry.
• 2.
  Recipes 2 Chile 1pound hamburgermeat browned with salt and onion and Chili powder 2 TBS Canned tomatoes 2 big or equivalent Pinto beans 3-4 cans Tomato paste 1 small can or more Water – cup or more Cook it slow and good
• 3.
  Recipes 3 Banana Pudding Butter6 TBS Flour ½ cup Sugar Sugar 1.5 cups Salt ½ tsp Canned milk 2 cups Water 2 cups Egg yolks 4 Vanilla 4 tsp Melt butter in saucepan; mix flour, sugar, and salt -- add to melted utter and mix well. Then add milk and water, and cook until it begins to thicken. Then add the egg yolks * and cook until it is as thick as you want it. Add vanilla. * Note: When adding egg yolks, dip a little of the mix out into the cup and stir good. Stir quickly when you add it to your mix to prevent lumps.
• 4.
  Recipes 4 Fruit SaladSauce ½ cup sugar 1 Tablespoon flour 2 eggs Mix Well Add 1 cup pineapple juice Bring to boil, stirring constantly! Cool before pouring over fruit Canned fruit is fine if fresh is not easily available. Tropical fruit Fruit cocktail Pears Bananas Whatever you like and want to try.
• 5.
  Recipes 5 Turkey Gravy(Giblet Gravy) 1 Drippings, 2 Fat, 3 Broth -- Turkey, Chicken or giblet 4 flour ½ cup, 5 salt and pepper, 6 Chopped, cooked giblets  Pour drippings from roasting pan into large measuring cup.  Place ¼ cup fat from drippings into sauce pan or roasting pan.  Discard any remaining fat from drippings.  To drippings, add enough broth to make 4 cups.  Stir flour into fat in saucepan.  Gradually blend in broth  Bring to a boil, stirring constantly.  Continue cooking, 3-5 minutes  Season with salt and pepper.  Add giblets. Makes 4 cups of gravy. Turkey Talk-line 1-800-4848; http://www.butterball.com
• 6.
  Recipes 6 Cornbread Dressing Bake1 large cake cornbread with buttermilk – crumble up Add 5 slices loaf bread pinched up 2 eggs 1 tablespoon sage 1 teaspoons salt Mix together well. 2 cups onion 2 cups celery Sautee onion and celery in margarine till tender -- Add to cornbread mix Put in a 13X9 baking pan Pour 2 cans Swanson's chicken broth over top Bake at 3750 till brown (about 35 – 45 minutes)
• 7.
  Recipes 7 Beef Casserole(Easy Mexicali Dinner) 1 pound ground beef ½ cup chopped onion 6 oz or 3 cups medium noodles, cooked and drained 1 1-pound can tomatoes 1 6oz can tomato paste 1 ½ cups shredded sharp process American cheese ½ cup sliced ripe olives 1 teaspoon salt ¼ teaspoon dried basil, crushed 1 /8 teaspoon pepper Oven 3500 Cook meat and onion in large skillet till onion is tender. Stir in noodles, tomatoes, tomato paste, 1 cup shredded cheese, olives, and seasonings. Turn ino 2-quart casserole. Top with remaining ½ cup shredded cheese. Bake at 3500 fir 45 minutes or till hot. Makes 6 servings. I usually only cook this for about 30 min. I use mild cheddar cheese because sharp can cause migraines and we like the mild or medium better. If you don’t like olives, the recipe is good without them. This is a great company dish…easily prepared and goes a long way if served with several side dishes.
• 8.
  Recipes 8 Italian MeatSauce 1 cup chopped onion 1 pound ground beef 1 cloves garlic, minced 1 1- pound 14 ounce can tomatoes, cut up 1 6 ounce can tomato paste ¼ cup snipped parsley 1 Tbs. brown sugar. 1 tsp. Salt 1 ½ tsp. Dried oregano, crushed ¼ tsp dried thyme, crushed 1 bay leaf In dutch oven, combine onion, meat, and garlic; cook till meat is browned and onion is tender. Skim off excess fat; add remaining ingredients and 2 cups water. Simmer uncovered 3 hours or till sauce is thick; stir occasionally. Remove bay leaf. Serve over hot spaghetti. Pass bowl (or can) of Parmesan cheese. Serves 6. * Never cook this sauce with a lid on it…it will make it runny. This sauce is even better after being in the refrigerator a day or more.
• 9.
  Recipes 9 Chicken NoodleSoup (4 servings) 3.5 cup chicken broth 1 medium carrot (sliced) 1 stalk celery (sliced) ½ cup Uncooked extra wide egg noodles dash of black pepper 1 cup of shredded, cooked chicken 1. Heat broth, pepper, carrots, and celery in a 2 quart saucepan. Bring to boil. 2. Stir in noodles and chicken, reduce heat, cook until noodles are tender; about 10 minutes. I got this recipe from Amy in January 2008.
• 10.
  Recipes 10 Pineapple Casserole 2large(15oz) cans pineapple tidbits, drained 6 Tbs. Flour 1 cup sugar 6 Tbs. Pineapple juice 2 cups grated cheese (some type of cheddar, depending on your tastes) 1 sleeve Ritz crackers, crushed 1 stick margarine, melted Drain pineapple tidbits; set juice aside. In a bowl, mix pineapple tidbits, 6 Tbs. Flour, 1 cup sugar, 6 Tbs. of the reserved pineapple juice, and 2 cups of grated cheese. Stir until mixed together well. Pour into an 8”x8” baking dish. Top with the sleeve of crushed Ritz crackers and drizzle with melted margarine. Bake in 350 degree oven for 30 min. This is a great side dish for Ham.
• 11.
  Recipes 11 MERINGUE For one9-inch pie: 3 egg whites ½ tsp vanilla ¼ cream of tartar 6 Tbs. sugar For one 8-inch pie: 2 egg whites ½ tsp vanilla ¼ tsp cream of tartar 4 Tbs. sugar Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating till stiff and gloss peaks form and all sugar is dissolved. Spread meringue over hot filling, sealing to edge of pastry. Bake at 350 degrees for 12 to 15 minutes, or till meringue is golden . Cool. Note: Before cutting a meringue-topped pie, dip knife in water-no need to dry.
• 12.
  Recipes 12 Peanut ButterCookies ½ cup butter or margarine ½ cup peanut butter ½ cup granulated sugar 1 egg ½ tsp vanilla 1 ¼ sifted all purpose flour ¾ tsp. soda ¼ tsp salt Thoroughly cream butter, peanut butter sugars, egg, and vanilla. Sift together dry ingredients; blend into creamed mixture. Shape in 1-inch balls; roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Press 5 peanut halves atop each or crisscross with fork tines. Bake at 375 degrees for 10 to 12 minutes. Cool slightly; remove from pan. Makes 4 dozen. I have never tried using the peanut halves on top because we prefer the cookies to be soft and not crunchy. These cookies have always gotten rave reviews and disappear all too quickly. As I’m sure you know, you don’t have to use the soda and salt if you bake with self-rising flour.
• 13.
  Recipes 13 Got arecipe for butter pecan ice cream that I thought you'd enjoy. 1 can eagle brand milk 1 to 1 1/2 cups chopped pecans- toasted 3 tablespoons butter or margarine melted 1 teaspoon maple flavoring 2 cups (1 pint) half and half 2 cups (1 pint) whipping cream mix milk, pecans, butter, and flavoring mix well Stir in remaining ingredients OK that's it... Love you! Amy
• 14.
  Recipes 14 Aunt Freida’sMexican Cornbread 1 cup corn meal 2 eggs 1 cup sweet milk ½ tsp. baking soda (not necessary if using self rising corn meal) ¾ tsp salt (not necessary if using self rising corn meal) 1 lg. can cream corn (I use regular canned corn and drain juice) 2 cups cheddar cheese, grated 1 Jalapeno pepper chopped (optional) Stir together and set aside. Part 2 1 lb. Ground beef 1 tsp. Salt 1 tsp. Pepper 1 chopped onion (medium) 1 pod garlic 2 Tbs. chili powder In large frying pan cook above ingredients until beef is done and onions are clear. Pour enough of the corn meal mixture in the bottom of a pan (I use my big cast iron skillet, but any baking dish that will hold the mixture would work.) to cover the pan well. On top of this pour the meat mixture and top with the rest of the corn meal mixture. Cook at around 425 degrees for about 30 min. Always be sure to grease or spray baking pan well, because this dish tends to want to stick. I have had this recipe since Nov. ’77 and it has never failed to please. Use judgment on who to use the peppers with and who not. It goes great with a pot of pinto beans or even chili. It comes from Frieda Thompson, Pop’s oldest brothers wife in Louisiana.
• 15.
  Recipes 15 Make thisrecipe ahead, then scoop a serving into a microwave-safe bowl, top with milk, and microwave 1 minute, or until hot. Ingredients • 2 cups 1 percent low-fat milk • 1 cup quinoa • 1/3 cup dried cranberries or raisins • 1 tablespoon butter • 1/3 cup chopped toasted pecans • 1 tablespoon honey or brown sugar • 1/4 teaspoon salt • 1/4 teaspoon ground cinnamon • 1/8 teaspoon freshly grated nutmeg • Chopped toasted pecans, warm milk, honey or brown sugar (optional) • Prep Time - 15 minutes • Cook Time - 20 minutes Instructions 1. Bring milk to a boil in a medium saucepan. Stir in quinoa, cranberries and butter. Cover, reduce heat and simmer until quinoa is tender and liquid is absorbed, about 15 minutes. Remove from heat. Stir in pecans, honey, salt, cinnamon and nutmeg. 2. Spoon quinoa mixture into four bowls. Top each serving with additional chopped pecans, milk, honey or brown sugar. Read more: http://www.relish.com/recipes/pecan-quinoa-breakfast- bowl/#ixzz25bQw4gpR Amy Thompson CRES Teacher of the D/HH 706-375-9831, ext 131 (f) 706-375-9834