1-1/3 cups vegetable oil
5 eggs
1 can (16 oz) pumpkin
2 cups flour
2 cups sugar
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
2 3 oz packages vanilla pudding mix (regular or instant)
1 cup chopped nuts
Preheat oven to 350 degrees. Mix oil, eggs, and pumpkin in mixing bowl and beat well. Sift together flour, sugar, salt, cinnamon, nutmeg, and baking soda. Add to pumpkin mixture and mix until blended. Stir in pudding mix and nuts. Pour into greased large loaf pans. Bake for 1 hour. Makes 2 loaves.
Thursday, May 15, 2014
Pumpkin Roll
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt
Filling:
1 cup powdered sugar
8 oz cream cheese
4 Tbsp butter or margarine
1/2 tsp vanilla
Beat eggs 5 minutes at high speed. Fold in sugar, pumpkin, and lemon juice. Sift flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold into egg mixture. Spread onto 15x10x1 inch greased and floured baking sheet. Bake at 375 degrees for 15 minutes. After baking, slide off baking sheet onto dish towel that has been sprinkled with powdered sugar. Roll up jelly-roll style with dish towel inside. Place in fridge to cool. Once cooled, unroll and spread with filling. Re-roll and refrigerate (without dish towel).
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt
Filling:
1 cup powdered sugar
8 oz cream cheese
4 Tbsp butter or margarine
1/2 tsp vanilla
Beat eggs 5 minutes at high speed. Fold in sugar, pumpkin, and lemon juice. Sift flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold into egg mixture. Spread onto 15x10x1 inch greased and floured baking sheet. Bake at 375 degrees for 15 minutes. After baking, slide off baking sheet onto dish towel that has been sprinkled with powdered sugar. Roll up jelly-roll style with dish towel inside. Place in fridge to cool. Once cooled, unroll and spread with filling. Re-roll and refrigerate (without dish towel).
Colonial Pumpkin Bars
3/4 cup margarine
2 cups sugar
1 can (16 oz) pumpkin
4 eggs
2 cups flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1 cup chopped walnuts
Cream margarine and sugar until fluffy. Blend in pumpkin and eggs. Add combined dry ingredients, mix well. Stir in nuts. Spread mixture into greased and floured 15-1/2 x 10-1/2 jelly roll pan. Bake at 350 degrees for 30 minutes or until toothpick in center comes out clean. Frost with cream cheese frosting.
Cream Cheese Frosting:
1 package (3 oz) cream cheese
1/3 cup margarine
1 tsp vanilla
3 cups powdered sugar
Canned milk
Combine softened cream cheese, margarine, and vanilla until well blended. Add sugar gradually. Slowly add enough canned milk to make spreading consistency.
2 cups sugar
1 can (16 oz) pumpkin
4 eggs
2 cups flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1 cup chopped walnuts
Cream margarine and sugar until fluffy. Blend in pumpkin and eggs. Add combined dry ingredients, mix well. Stir in nuts. Spread mixture into greased and floured 15-1/2 x 10-1/2 jelly roll pan. Bake at 350 degrees for 30 minutes or until toothpick in center comes out clean. Frost with cream cheese frosting.
Cream Cheese Frosting:
1 package (3 oz) cream cheese
1/3 cup margarine
1 tsp vanilla
3 cups powdered sugar
Canned milk
Combine softened cream cheese, margarine, and vanilla until well blended. Add sugar gradually. Slowly add enough canned milk to make spreading consistency.
Pumpkin Surprise
Crust:
1 package yellow cake mix, dry (reserve 1 cup and set aside)
1 egg
1 stick margarine, melted
Mix together and spread into dripper cake pan.
Pumpkin Layer:
1 large can pumpkin
1/2 to 3/4 cup sugar
2 eggs
2/3 cup milk
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1/2 tsp salt
Mix together and pour on crust.
Topping:
1 cup reserved dry yellow cake mix
1 tsp cinnamon
1/2 cup brown sugar
3 Tbsp butter or margarine
Cut butter into dry ingredients to make crumble top. Sprinkle on top. Bake at 350 degrees for 50-60 minutes. Make sure pumpkin is set.
1 package yellow cake mix, dry (reserve 1 cup and set aside)
1 egg
1 stick margarine, melted
Mix together and spread into dripper cake pan.
Pumpkin Layer:
1 large can pumpkin
1/2 to 3/4 cup sugar
2 eggs
2/3 cup milk
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1/2 tsp salt
Mix together and pour on crust.
Topping:
1 cup reserved dry yellow cake mix
1 tsp cinnamon
1/2 cup brown sugar
3 Tbsp butter or margarine
Cut butter into dry ingredients to make crumble top. Sprinkle on top. Bake at 350 degrees for 50-60 minutes. Make sure pumpkin is set.
Bob Cutler's Marinated Turkey
Marinade:
1 cup 7-Up
Powdered horseradish to taste
1 cup peanut oil
Garlic powder to taste
1/2 cup Kikkoman soy sauce (light)
1/2 cup Kikkoman soy sauce (regular)
1/4 cup lemon juice
Marinate turkey steaks overnight and cook in barbecue grill.
1 cup 7-Up
Powdered horseradish to taste
1 cup peanut oil
Garlic powder to taste
1/2 cup Kikkoman soy sauce (light)
1/2 cup Kikkoman soy sauce (regular)
1/4 cup lemon juice
Marinate turkey steaks overnight and cook in barbecue grill.
Root Beer for a Crowd
5 lbs sugar
1 bottle root beer extract
Cold water
Mix together well. Add enough cold water to dissolve mixture. Add ice and water to make 5 gallons. About an hour before serving, add about 6 lbs dry ice. Partially cover and serve when it's zippy.
1 bottle root beer extract
Cold water
Mix together well. Add enough cold water to dissolve mixture. Add ice and water to make 5 gallons. About an hour before serving, add about 6 lbs dry ice. Partially cover and serve when it's zippy.
Cherie's Marinated Vegetables
1 head cauliflower, cut in florets, about 4 cups
1 bunch broccoli, cut in florets, about 3-1/2 cups
2 medium zucchini, cut lengthwise, sliced, about 3-1/2 cups
1 lb mushrooms, stems removed, thickly sliced
1 can olives, sliced
4 carrots, sliced
1 cup white or wine vinegar
1 cup oil
2 tsp sugar
1 tsp salt
1 tsp pepper
1/2 fresh lemon juice
3 cloves garlic, minced
Combine vegetables and olives in large bowl. For marinade, combine vinegar and remaining ingredients in jar. Cover and shake vigorously. Pour over vegetables. Cover and marinate in fridge overnight, stirring occasionally. Makes about 13 cups.
1 bunch broccoli, cut in florets, about 3-1/2 cups
2 medium zucchini, cut lengthwise, sliced, about 3-1/2 cups
1 lb mushrooms, stems removed, thickly sliced
1 can olives, sliced
4 carrots, sliced
1 cup white or wine vinegar
1 cup oil
2 tsp sugar
1 tsp salt
1 tsp pepper
1/2 fresh lemon juice
3 cloves garlic, minced
Combine vegetables and olives in large bowl. For marinade, combine vinegar and remaining ingredients in jar. Cover and shake vigorously. Pour over vegetables. Cover and marinate in fridge overnight, stirring occasionally. Makes about 13 cups.
Maurine's Luscious Ice Cream
3 10-oz packages strawberries or raspberries
3-1/2 cups sugar
Juice of 2 lemons
1 quart whipping cream
2 mashed bananas
Mix together, put in canister. Add milk until 3/4 full. Freeze with 5 parts ice to 1 part salt. Makes 6 quarts.
3-1/2 cups sugar
Juice of 2 lemons
1 quart whipping cream
2 mashed bananas
Mix together, put in canister. Add milk until 3/4 full. Freeze with 5 parts ice to 1 part salt. Makes 6 quarts.
Dixie's Trade Winds Pasta Salad
1 package (12 oz) shell macaroni, uncooked
2 Tbsp butter or margarine
1/4 cup brown sugar
1 cup cubed ham
1 cup (8 oz can) pineapple chunks, undrained
1 cup (4 oz) cubed cheddar cheese
1/2 cup grapes
1/4 cup mayonnaise
1/4 cup sour cream
Cook macaroni according to package directions, drain. Rinse with cold water to cool quickly, drain well. In medium saucepan melt butter and brown sugar, add ham and cook until ham is lightly browned. In large bowl toss macaroni, ham, cheese, and grapes. Drain pineapple reserving 2 Tbsp liquid, add chunks to macaroni mixture. Combine mayonnaise, sour cream and reserved juice. Blend well. Pour dressing over macaroni mixture, toss lightly. Makes 8 servings.
2 Tbsp butter or margarine
1/4 cup brown sugar
1 cup cubed ham
1 cup (8 oz can) pineapple chunks, undrained
1 cup (4 oz) cubed cheddar cheese
1/2 cup grapes
1/4 cup mayonnaise
1/4 cup sour cream
Cook macaroni according to package directions, drain. Rinse with cold water to cool quickly, drain well. In medium saucepan melt butter and brown sugar, add ham and cook until ham is lightly browned. In large bowl toss macaroni, ham, cheese, and grapes. Drain pineapple reserving 2 Tbsp liquid, add chunks to macaroni mixture. Combine mayonnaise, sour cream and reserved juice. Blend well. Pour dressing over macaroni mixture, toss lightly. Makes 8 servings.
Bubble Stuff
2 cups Dawn or similar dish-washing liquid
1/4 cup glycerin
Water to make 1 gallon (can be made in plastic milk container)
Put in large pan for use with wands, plastic berry cups, etc.
1/4 cup glycerin
Water to make 1 gallon (can be made in plastic milk container)
Put in large pan for use with wands, plastic berry cups, etc.
Play Dough
1-1/2 cups water
1/2 cup salt
Heat till hot and add:
1 Tbsp alum
2 Tbsp mineral oil OR baby oil
1 Tbsp glycerin
Food coloring (as desired)
Flavoring (such as oil of cloves, peppermint, cherry, etc. -- need only a few drops)
In mixer, add 1-1/2 cups flour
Add slowly, 1 additional cup flour (more or less).
It's ready to play with when cool enough to handle. Store in refrigerator in plastic Ziploc bag. Your kids will have play dough for a year.
1/2 cup salt
Heat till hot and add:
1 Tbsp alum
2 Tbsp mineral oil OR baby oil
1 Tbsp glycerin
Food coloring (as desired)
Flavoring (such as oil of cloves, peppermint, cherry, etc. -- need only a few drops)
In mixer, add 1-1/2 cups flour
Add slowly, 1 additional cup flour (more or less).
It's ready to play with when cool enough to handle. Store in refrigerator in plastic Ziploc bag. Your kids will have play dough for a year.
Cinnamon Bunny Bread
Bake large bunnies at 350 degrees for 20 minutes, small bunnies for 15 minutes. Makes 6 large bunnies or 12 small bunnies.
1 cup milk
1/2 cup (1 stick) unsalted butter, sliced
1/2 cup warm water (105-115 degrees)
3/4 cup sugar
2 packages (1/4 oz each) active dry yeast
5-6 cups unsifted all-purpose flour
1 Tbsp ground cinnamon
1 tsp salt
5 eggs, at room temperature (reserve one for glaze)
1 Tbsp cold water
Decorator frosting
Small round candies or jelly beans
Decorator Frosting:
Combine 1 egg white and 1/8 tsp cream of tartar in small bowl. Beat with electric mixer until frothy. Add 1-1/2 cups sifted confectioners sugar and beat until fluffy and stiff, about 5 minutes. If frosting is too stiff, beat in a few drops of water until proper consistency. Keep covered with damp cloth at all times or frosting will harden.
1. Combine milk and butter in small saucepan. Place over low heat until butter melts. Remove from heat and cool to lukewarm (110 degrees).
2. Stir together warm water and 1 Tbsp of the sugar in small bowl. Sprinkle yeast over surface and let soften for 1 minute. Stir to dissolve. Let stand until foamy, about 5 minutes.
3. Combine 4 cups of the flour with the remaining sugar, cinnamon, and salt in a large bowl. Add 4 of the eggs, yeast mixture, and warm milk mixture. Stir with wooden spoon until blended. Stir in enough of the remaining flour to make soft but not sticky dough.
4. Knead dough on lightly floured surface or in electric mixer bowl with dough hook until smooth and elastic, 8-10 minutes. Place dough in lightly oiled bowl, turning once to coat with oil. Cover and let rise in warm place, away from drafts, until doubled in bulk, 1-1.5 hours.
5. Punch dough down. Knead briefly. Cover and let rest 10 minutes. Grease 2 large baking sheets.
6. FOR LARGE BUNNIES: Cut dough into 6 equal parts. Use one part for each bunny. If kitchen is warm, keep unused dough, covered, in refrigerator.
7. Using one piece of dough, pinch off about 1/2 cup for body and roll into a ball, slightly elongating it into the shape of an egg. Place on baking sheet. Pinch off about 1/4 cup from remaining dough for the head and roll into smooth ball, making it elongated and pointed at one end. Did point into water (have some handy in small bowl) and tuck point under ball on baking sheet. Pinch off tiny piece for nose. Roll into ball, dip bottom into water and place in center of face.
8. Divide remaining dough into 6 equal pieces. Roll 4 pieces into balls for paws, making them slightly pointed and elongated at one end. Dip point of each into water and tuck under body in four places to make the paws. Roll remaining 2 pieces into logs for ears, making a point on one end and flattening the other end of each log. Dip flattened end of each into water and tuck under head for ears.
9. Repeat with remaining 5 pieces of dough for 5 more bunnies, placing on baking sheets with about 3 inches between each. Cover with plastic and let rise in warm place, away from drafts, until doubled in bulk, 30-60 minutes.
10. Position an oven rack in the center of the oven. Preheat oven to moderate (350 degrees).
11. Whisk together reserved egg and 1 Tbsp cold water in small bowl to make glaze. Uncover bunny breads and brush with egg glaze. Brush each a d second time.
12. Bake in preheated moderate oven (350 degrees) for 20 minutes or until bread is golden and sounds hollow when tapped with fingertips. Remove bread from baking sheets to wire racks. Let cool completely before decorating.
13. FOR SMALL BUNNIES: Divide dough into 12 equal parts. Assemble as directed for large bunnies in steps 6, 7, and 8, but using half the amounts for each part.
14. Bake in preheated moderate oven (350 degrees) for 15 minutes or until bread is golden and sounds hollow when tapped with fingertips. Remove bread from baking sheets to wire racks. Let cool completely before decorating.
15. Prepare Decorator Frosting
16. TO DECORATE: Place Decorator Frosting in pastry bag fitted with medium writing tip. Squeeze out "beads" on face for the eyes; top with jelly beans or candies. Squeeze out 3 fine lines radiating from each side of the nose for whiskers. Draw on mouth. To decorate bodies, space polka dots of frosting evenly all over and attach tiny candies for dots. Or make a row of buttons down center from. Let decorations air-dry for 30-60 minutes to harden frosting.
1 cup milk
1/2 cup (1 stick) unsalted butter, sliced
1/2 cup warm water (105-115 degrees)
3/4 cup sugar
2 packages (1/4 oz each) active dry yeast
5-6 cups unsifted all-purpose flour
1 Tbsp ground cinnamon
1 tsp salt
5 eggs, at room temperature (reserve one for glaze)
1 Tbsp cold water
Decorator frosting
Small round candies or jelly beans
Decorator Frosting:
Combine 1 egg white and 1/8 tsp cream of tartar in small bowl. Beat with electric mixer until frothy. Add 1-1/2 cups sifted confectioners sugar and beat until fluffy and stiff, about 5 minutes. If frosting is too stiff, beat in a few drops of water until proper consistency. Keep covered with damp cloth at all times or frosting will harden.
1. Combine milk and butter in small saucepan. Place over low heat until butter melts. Remove from heat and cool to lukewarm (110 degrees).
2. Stir together warm water and 1 Tbsp of the sugar in small bowl. Sprinkle yeast over surface and let soften for 1 minute. Stir to dissolve. Let stand until foamy, about 5 minutes.
3. Combine 4 cups of the flour with the remaining sugar, cinnamon, and salt in a large bowl. Add 4 of the eggs, yeast mixture, and warm milk mixture. Stir with wooden spoon until blended. Stir in enough of the remaining flour to make soft but not sticky dough.
4. Knead dough on lightly floured surface or in electric mixer bowl with dough hook until smooth and elastic, 8-10 minutes. Place dough in lightly oiled bowl, turning once to coat with oil. Cover and let rise in warm place, away from drafts, until doubled in bulk, 1-1.5 hours.
5. Punch dough down. Knead briefly. Cover and let rest 10 minutes. Grease 2 large baking sheets.
6. FOR LARGE BUNNIES: Cut dough into 6 equal parts. Use one part for each bunny. If kitchen is warm, keep unused dough, covered, in refrigerator.
7. Using one piece of dough, pinch off about 1/2 cup for body and roll into a ball, slightly elongating it into the shape of an egg. Place on baking sheet. Pinch off about 1/4 cup from remaining dough for the head and roll into smooth ball, making it elongated and pointed at one end. Did point into water (have some handy in small bowl) and tuck point under ball on baking sheet. Pinch off tiny piece for nose. Roll into ball, dip bottom into water and place in center of face.
8. Divide remaining dough into 6 equal pieces. Roll 4 pieces into balls for paws, making them slightly pointed and elongated at one end. Dip point of each into water and tuck under body in four places to make the paws. Roll remaining 2 pieces into logs for ears, making a point on one end and flattening the other end of each log. Dip flattened end of each into water and tuck under head for ears.
9. Repeat with remaining 5 pieces of dough for 5 more bunnies, placing on baking sheets with about 3 inches between each. Cover with plastic and let rise in warm place, away from drafts, until doubled in bulk, 30-60 minutes.
10. Position an oven rack in the center of the oven. Preheat oven to moderate (350 degrees).
11. Whisk together reserved egg and 1 Tbsp cold water in small bowl to make glaze. Uncover bunny breads and brush with egg glaze. Brush each a d second time.
12. Bake in preheated moderate oven (350 degrees) for 20 minutes or until bread is golden and sounds hollow when tapped with fingertips. Remove bread from baking sheets to wire racks. Let cool completely before decorating.
13. FOR SMALL BUNNIES: Divide dough into 12 equal parts. Assemble as directed for large bunnies in steps 6, 7, and 8, but using half the amounts for each part.
14. Bake in preheated moderate oven (350 degrees) for 15 minutes or until bread is golden and sounds hollow when tapped with fingertips. Remove bread from baking sheets to wire racks. Let cool completely before decorating.
15. Prepare Decorator Frosting
16. TO DECORATE: Place Decorator Frosting in pastry bag fitted with medium writing tip. Squeeze out "beads" on face for the eyes; top with jelly beans or candies. Squeeze out 3 fine lines radiating from each side of the nose for whiskers. Draw on mouth. To decorate bodies, space polka dots of frosting evenly all over and attach tiny candies for dots. Or make a row of buttons down center from. Let decorations air-dry for 30-60 minutes to harden frosting.
Donna Miner's Pumpkin Cheesecake Bars
1 package pound cake mix
3 eggs
2 Tbsp margarine or butter, melted
4 tsp pumpkin pie spice
1 29-oz can pumpkin
1 14-oz can Eagle Brand sweetened condensed milk
1/2 tsp salt
1 cup nuts
Mix pound cake mix, 1 egg, margarine, and 2 tsp pumpkin pie spice on low speed till crumbly. Press into bottom of 9"x13" pan. Beat cheese until fluffy, gradually adding sweetened condensed milk, then remaining 2 eggs, pumpkin, 2 tsp pumpkin pie spice, and salt. Mix well. Pour over crust and sprinkle with nuts. Bake at 350 degrees for 30-35 minutes or until set. Cool, chill. Cut into bars. (May serve with whipped cream.)
3 eggs
2 Tbsp margarine or butter, melted
4 tsp pumpkin pie spice
1 29-oz can pumpkin
1 14-oz can Eagle Brand sweetened condensed milk
1/2 tsp salt
1 cup nuts
Mix pound cake mix, 1 egg, margarine, and 2 tsp pumpkin pie spice on low speed till crumbly. Press into bottom of 9"x13" pan. Beat cheese until fluffy, gradually adding sweetened condensed milk, then remaining 2 eggs, pumpkin, 2 tsp pumpkin pie spice, and salt. Mix well. Pour over crust and sprinkle with nuts. Bake at 350 degrees for 30-35 minutes or until set. Cool, chill. Cut into bars. (May serve with whipped cream.)
Donna Miner's Raspberry Jello Salad
Prepare raspberry jello and, when partially thickened, add frozen raspberries. Add cream cheese balls rolled in chopped pecans.
Aunt Lorraine's Rolls
1-1/2 cups buttermilk (warmed to lukewarm)
1/2 tsp soda
1/2 tsp salt
1 package yeast, softened in warm water
2 eggs, beaten
1/4 cup melted shortening
1/4 cup sugar
5 cups flour
Mix together to make soft dough. Knead and let rise 30-60 minutes. Shape rolls and let rise 1.5 hours in pan (the secret). Bake at 400 degrees for 15-20 minutes.
1/2 tsp soda
1/2 tsp salt
1 package yeast, softened in warm water
2 eggs, beaten
1/4 cup melted shortening
1/4 cup sugar
5 cups flour
Mix together to make soft dough. Knead and let rise 30-60 minutes. Shape rolls and let rise 1.5 hours in pan (the secret). Bake at 400 degrees for 15-20 minutes.
Grandma Vance's Sweet Potatoes
Sweet potatoes
Butter
Brown sugar
Chopped walnuts
Large marshmallows
Cook sweet potatoes (yams) until tender. Drain, mash, and add butter and brown sugar to taste. Put in buttered flat-ish dish and sprinkle with chopped walnuts. Push large marshmallows about halfway into potatoes in a pattern around the bowl. Put in oven until marshmallows are golden brown. (Assign someone to watch them!!)
Butter
Brown sugar
Chopped walnuts
Large marshmallows
Cook sweet potatoes (yams) until tender. Drain, mash, and add butter and brown sugar to taste. Put in buttered flat-ish dish and sprinkle with chopped walnuts. Push large marshmallows about halfway into potatoes in a pattern around the bowl. Put in oven until marshmallows are golden brown. (Assign someone to watch them!!)
Grandma Vance's Cranberry/Raisin Pie
1 quart cranberries
2 cups raisins
Sugar to taste
2 large Tbsp cornstarch
Cook cranberries and raisins with water to cover. Add sugar and cornstarch. Bake in 450 degree oven 10 minutes, then 350 degree oven 20 minutes. Makes 4 pies.
(NOTE: A bit of grated orange peel is good in this pie. Also, some butter stirred into the hot mixture. Mom always makes a criss-cross top. You're on your own for amounts of water, sugar, and cornstarch.)
2 cups raisins
Sugar to taste
2 large Tbsp cornstarch
Cook cranberries and raisins with water to cover. Add sugar and cornstarch. Bake in 450 degree oven 10 minutes, then 350 degree oven 20 minutes. Makes 4 pies.
(NOTE: A bit of grated orange peel is good in this pie. Also, some butter stirred into the hot mixture. Mom always makes a criss-cross top. You're on your own for amounts of water, sugar, and cornstarch.)
Brad's Orange Roughy
2 lbs Orange Roughy
Lemon pepper
Lemon juice
2 Tbsp butter
Put fish in individual foil wrappers. Sprinkle with lemon pepper and lemon juice, dot with butter. Bake at 350 degrees for 30-45 minutes. Serve with rice and stir-fry vegetables. (May have to baste once with lemon juice.)
Lemon pepper
Lemon juice
2 Tbsp butter
Put fish in individual foil wrappers. Sprinkle with lemon pepper and lemon juice, dot with butter. Bake at 350 degrees for 30-45 minutes. Serve with rice and stir-fry vegetables. (May have to baste once with lemon juice.)
Tana's Goo Burgers
1-1/2 dozen hard rolls
2 lbs hamburger
1 chopped onion
2 stalks celery
1/2 chopped green pepper
2 cans cheddar cheese soup
2 Tbsp Worcestershire sauce
Salt and pepper to taste
Cut end of hard rolls and remove centers. Pull centers into bite size pieces. Cook onion, celery, and green pepper. Brown hamburger and add salt and pepper. Add soup and centers or rolls and simmer a few minutes. Add Worcestershire sauce. Stuff rolls and replace ends ("glue" on with some of mixture). Bake 300 degrees for 15 minutes.
(NOTE: These freeze well in aluminum foil. Bake in 300 degree oven for 1 hour or microwave oven on "defrost" for 3 minutes and "high" for 4 minutes.)
2 lbs hamburger
1 chopped onion
2 stalks celery
1/2 chopped green pepper
2 cans cheddar cheese soup
2 Tbsp Worcestershire sauce
Salt and pepper to taste
Cut end of hard rolls and remove centers. Pull centers into bite size pieces. Cook onion, celery, and green pepper. Brown hamburger and add salt and pepper. Add soup and centers or rolls and simmer a few minutes. Add Worcestershire sauce. Stuff rolls and replace ends ("glue" on with some of mixture). Bake 300 degrees for 15 minutes.
(NOTE: These freeze well in aluminum foil. Bake in 300 degree oven for 1 hour or microwave oven on "defrost" for 3 minutes and "high" for 4 minutes.)
Jill and Chris' German Pancakes
6 eggs (whip till thick)
1 cup flour
1 cup milk
1/4 tsp salt
5 Tbsp butter
In dripper pan melt butter. Add flour, milk, and salt to eggs and beat (with wire whisk) in a bowl. Pour mixture over butter and bake at 450 degrees 15-20 minutes. Serve with powdered sugar, maple syrup, etc.
1 cup flour
1 cup milk
1/4 tsp salt
5 Tbsp butter
In dripper pan melt butter. Add flour, milk, and salt to eggs and beat (with wire whisk) in a bowl. Pour mixture over butter and bake at 450 degrees 15-20 minutes. Serve with powdered sugar, maple syrup, etc.
Paula's Baked Beans
1 large can pork and beans
2 Tbsp ketchup
1 tsp powdered mustard
3 Tbsp brown sugar
1 small chopped onion
Mix all ingredients together. Pour into pan and cover with strips of bacon. Bake at 300 degrees until bacon is crispy or approximately 45 minutes.
2 Tbsp ketchup
1 tsp powdered mustard
3 Tbsp brown sugar
1 small chopped onion
Mix all ingredients together. Pour into pan and cover with strips of bacon. Bake at 300 degrees until bacon is crispy or approximately 45 minutes.
Mary and Jed's Chicken Roll-Ups
2 Tbsp butter or margarine
1 8-oz package low-fat cream cheese
2 cups chopped mushrooms (optional)
5-6 cut up chicken thighs (or other parts)
8-12 Pillsbury crescent rolls (unbaked)
Melt butter and cream cheese, stirring constantly. Add mushrooms and chicken, stirring until chicken is warmed through. Gently roll out rolls. Fill with 2 Tbsp of the mixture (more or less to come out even). Roll up and place in baking dish. Bake at 350 degrees until rolls are golden brown (15-20 minutes).
Sauce:
1 can cream of mushroom soup
Milk to make gravy consistency
Pour over roll-ups and sprinkle with slivered almonds. Return to oven for 10 minutes. Or serve sauce on side.
1 8-oz package low-fat cream cheese
2 cups chopped mushrooms (optional)
5-6 cut up chicken thighs (or other parts)
8-12 Pillsbury crescent rolls (unbaked)
Melt butter and cream cheese, stirring constantly. Add mushrooms and chicken, stirring until chicken is warmed through. Gently roll out rolls. Fill with 2 Tbsp of the mixture (more or less to come out even). Roll up and place in baking dish. Bake at 350 degrees until rolls are golden brown (15-20 minutes).
Sauce:
1 can cream of mushroom soup
Milk to make gravy consistency
Pour over roll-ups and sprinkle with slivered almonds. Return to oven for 10 minutes. Or serve sauce on side.
Winnie's Go Quickly Cookies
1/2 cup raisins
1 cup water
1/2 cup shortening
1 cup sugar
1 egg, beaten
1 cup ground bread crumbs
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 tsp soda
2 cups flour
Boil raisins in water for 5 minutes. Take off stove and add immediately the shortening and sugar. After cooling, add beaten egg and bread crumbs. Mix well, then stir in spices, salt and soda which have been sifted together with flour. Drop by tsp on a greased cookie sheet. Bake 10 minutes at 375 degrees.
(NOTE: I always 4 times this recipe because they freeze well and they do "go quickly." Also, I always add 1 12-oz package chocolate chips to the larger recipe, and wheat germ, 1 quart applesauce (as this larger recipe is too thick). I have added shredded carrots, nuts, coconut, and any healthful thing you want to get into the kids. I estimate I have made over 5,000 of these cookies since I got the recipe from Mom years ago. Also, I always add 1-2 cups old fashioned oatmeal.)
1 cup water
1/2 cup shortening
1 cup sugar
1 egg, beaten
1 cup ground bread crumbs
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 tsp soda
2 cups flour
Boil raisins in water for 5 minutes. Take off stove and add immediately the shortening and sugar. After cooling, add beaten egg and bread crumbs. Mix well, then stir in spices, salt and soda which have been sifted together with flour. Drop by tsp on a greased cookie sheet. Bake 10 minutes at 375 degrees.
(NOTE: I always 4 times this recipe because they freeze well and they do "go quickly." Also, I always add 1 12-oz package chocolate chips to the larger recipe, and wheat germ, 1 quart applesauce (as this larger recipe is too thick). I have added shredded carrots, nuts, coconut, and any healthful thing you want to get into the kids. I estimate I have made over 5,000 of these cookies since I got the recipe from Mom years ago. Also, I always add 1-2 cups old fashioned oatmeal.)
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