FROZEN STRAWBERRY JAM
2 cups mashed strawberries
4 cups powdered fruit (berry) sugar
1-3/4 ozs. powdered pectin (certo crystals)
3/4 cup water
Wash berries in a sieve, hull them and rain well. In a flat bottomed pan, mash them, and measure two cups. Add the berry sugar, stir very well and let stand 15 minutes, stirring occasionally. Meanwhile mix together the water and powdered pectin and cook stirring until they come to a hard boil and boil one minute, stirring constantly. Immediately add to fruit - sugar mixture and stir threeminutes. Pour into clean dry eight-ounce jars to within 3/4 inch from top (to allow for possible expasion when frozen). Cover with lids at once. Let stand at room termperature 24 hours. Store in freezer. If this jam is to be used within 2 or 3 weeks it will keep in storage part of refrigerator - not frozen.
Sunday, December 7, 2008
Rhubarb-Pineapple Jam
RHUBARB-PINEAPPLE JAM
5 cups sugar
5 cups rhubarb (cut finely)
1 - 20 oz. can crushed pineapple
2 pkgs strawberry jello
Mix first three ingredients and boil for 20 minutes. Then stir in the strawberry jello until dissolved. Pour into sterile jars and seal with a double coating of new melted paraffin
5 cups sugar
5 cups rhubarb (cut finely)
1 - 20 oz. can crushed pineapple
2 pkgs strawberry jello
Mix first three ingredients and boil for 20 minutes. Then stir in the strawberry jello until dissolved. Pour into sterile jars and seal with a double coating of new melted paraffin
Cranberry Marmalade
(Mom)
1 med. orange
1 lemon
1 lb. cranberries (4 cups)
1-1/2 cups sugar
2 cups water
1 stick cinnamon, broken up
6 whole cloves
Cut orange and lemon in quarters and discard seeds. Slice paper thin.
Combine cranberries, sugar and water in large saucepan and bring to a boil. Boil, uncovered, until berries pop, about 8 minutes. Tie cinnamon and cloves loosely in small piece of cheesecloth and add along with orange and lemon slices.
Simmer, stirring often, until thick, about 15 minutes.
Lifft out and open spice bag and put a small piece of cinnamon in each of 8 sterilized jelly jars. Ladle cranberry mixture into jars. Top with paraffin. (Makes eight 6 oz jelly jars).
1 med. orange
1 lemon
1 lb. cranberries (4 cups)
1-1/2 cups sugar
2 cups water
1 stick cinnamon, broken up
6 whole cloves
Cut orange and lemon in quarters and discard seeds. Slice paper thin.
Combine cranberries, sugar and water in large saucepan and bring to a boil. Boil, uncovered, until berries pop, about 8 minutes. Tie cinnamon and cloves loosely in small piece of cheesecloth and add along with orange and lemon slices.
Simmer, stirring often, until thick, about 15 minutes.
Lifft out and open spice bag and put a small piece of cinnamon in each of 8 sterilized jelly jars. Ladle cranberry mixture into jars. Top with paraffin. (Makes eight 6 oz jelly jars).
Banana Pineapple Jam
(Aunt Bonnie via Diane Dick)
1-1/2 cups mashed bananas
1 - 14 oz can crushed pineapple
1/3 cup fresh lemon juice
6-1/2 cups white sugar
6 oz bottle of Certo
Method:
Bring ingredients to the boil and cook 1 minute. Remove from heat - add Certo to combine. Return to heat, boil 1 more minute. Remove from heat - stir and skim for about 5 minutes. Pour into sterilized jars.
1-1/2 cups mashed bananas
1 - 14 oz can crushed pineapple
1/3 cup fresh lemon juice
6-1/2 cups white sugar
6 oz bottle of Certo
Method:
Bring ingredients to the boil and cook 1 minute. Remove from heat - add Certo to combine. Return to heat, boil 1 more minute. Remove from heat - stir and skim for about 5 minutes. Pour into sterilized jars.
Green Tomatoes
(Muriel Heal)
4 tbsp butter
2 tbsp chopped chives or green onions
2 cups washed, cored and sliced small
green tomatoes
1/2 tsp salt
1/4 tsp paprika
1/2 tsp curry powder
1 tsp sugar
2 tbsp chopped fresh parsley
In medium large pan (frying) gently melt butter and add chives. Shake pan over heat to wilt chives. Add green tomatoes slices in not more than 2 layers.
Mix together in cup the salt, paprika, curry powder and sugar. Sprinkle evenly over top (cover and simmer until barely tender) without disturbing the seasoning. Sprinkle parsley over top, cover and steam openly for 1 minute. Slide carefully from pan onto shallow serving plate. Serve hot with a yellow vegetable such as yellow squash or any other veggies and meat.
4 tbsp butter
2 tbsp chopped chives or green onions
2 cups washed, cored and sliced small
green tomatoes
1/2 tsp salt
1/4 tsp paprika
1/2 tsp curry powder
1 tsp sugar
2 tbsp chopped fresh parsley
In medium large pan (frying) gently melt butter and add chives. Shake pan over heat to wilt chives. Add green tomatoes slices in not more than 2 layers.
Mix together in cup the salt, paprika, curry powder and sugar. Sprinkle evenly over top (cover and simmer until barely tender) without disturbing the seasoning. Sprinkle parsley over top, cover and steam openly for 1 minute. Slide carefully from pan onto shallow serving plate. Serve hot with a yellow vegetable such as yellow squash or any other veggies and meat.
Aunt Bon's Cold Meat Relish
AUNT BON’S COLD MEAT RELISHMarilyn Hermer nee: Corbin)
14 lg cucumbers Peel cucumbers, onions &
8 onions chop, cube green peppers
2 sweet peppers
Sprinkle with pickling salt and let stand overnight - drain juice
5 cups vinegar
4 cups hot water
8 cups sugar
1 cup flour
2 tbsp dry mustard
2 tsp tumeric
Boil 20 minutes
Mix thoroughly with vegetables and seal
Makes roughly 12 pints
This relish never lasts around our place. We use it on hot dogs and hamburgers also. Yummy.
14 lg cucumbers Peel cucumbers, onions &
8 onions chop, cube green peppers
2 sweet peppers
Sprinkle with pickling salt and let stand overnight - drain juice
5 cups vinegar
4 cups hot water
8 cups sugar
1 cup flour
2 tbsp dry mustard
2 tsp tumeric
Boil 20 minutes
Mix thoroughly with vegetables and seal
Makes roughly 12 pints
This relish never lasts around our place. We use it on hot dogs and hamburgers also. Yummy.
Red and Green Pepper Relish
(Muriel Heal)
5 good sized peppers (2 cups or more)
5-1/2 cups white sugar
1 cup white vinegar
1/3 cup lemon juice
1 bottle Certo
Chop peppers. Bring to a boil, peppers, vinegar and sugar. (a rolling boil). Add lemon juice and certo. Let stand 15 minutes and then seal in sterilized preserving jars. Excellent on cold meat sandwiches. Keeps weeks in the frig after opening.
5 good sized peppers (2 cups or more)
5-1/2 cups white sugar
1 cup white vinegar
1/3 cup lemon juice
1 bottle Certo
Chop peppers. Bring to a boil, peppers, vinegar and sugar. (a rolling boil). Add lemon juice and certo. Let stand 15 minutes and then seal in sterilized preserving jars. Excellent on cold meat sandwiches. Keeps weeks in the frig after opening.
Caesar Salad Dressing
(Charlyn Cormier)
1 egg
1-1/2 cups oil
4 minced garlic cloves
1/2 cup vinegar
1 tsp salt
1 tsp sugar
1 tsp dry mustard
Mix well, can be stored in refrigerator for up to 3 weeks.
1 egg
1-1/2 cups oil
4 minced garlic cloves
1/2 cup vinegar
1 tsp salt
1 tsp sugar
1 tsp dry mustard
Mix well, can be stored in refrigerator for up to 3 weeks.
Caesar Salad Dressing
(Diane Dick)
2 cloves crushed garlic
2 whole eggs
4 tsp dijon mustard
1 tsp salt
1 tsp fresh ground pepper
2 tbsp red wine vinegar
1 drop tabasco
1/2 tsp worcestershire sauce
1-1/2 cup good extra virgin olive oil
juice of one fresh lemon
I use a blender and mix ‘em up. (I add the eggs just before the olive oil and oil goes in a slow steady stream)
2 cloves crushed garlic
2 whole eggs
4 tsp dijon mustard
1 tsp salt
1 tsp fresh ground pepper
2 tbsp red wine vinegar
1 drop tabasco
1/2 tsp worcestershire sauce
1-1/2 cup good extra virgin olive oil
juice of one fresh lemon
I use a blender and mix ‘em up. (I add the eggs just before the olive oil and oil goes in a slow steady stream)
Lemon Delight
(Patti Miller)
Crust
1-1/4 cup graham wafer crumbs
1/4 cup sugar
1/4 cup butter
Mix well and press into 9 x 13 pan (reserve 1/4 cup to sprinkle on top)
Filling:
1 lg lemon jello
1/2 cup boiling water
1/2 cup sugar
Bring to boil. Add 1 tbsp lemon juice.
Beat 1 large can of carnation milk. Add filling to milk and beat until well mixed.
Put in 9 x 13 pan with rust, sprinkle top with reserved crust mixture.
Can be frozen or refrigerated.
Crust
1-1/4 cup graham wafer crumbs
1/4 cup sugar
1/4 cup butter
Mix well and press into 9 x 13 pan (reserve 1/4 cup to sprinkle on top)
Filling:
1 lg lemon jello
1/2 cup boiling water
1/2 cup sugar
Bring to boil. Add 1 tbsp lemon juice.
Beat 1 large can of carnation milk. Add filling to milk and beat until well mixed.
Put in 9 x 13 pan with rust, sprinkle top with reserved crust mixture.
Can be frozen or refrigerated.
Caramel Corn
(Charlyn Cormier - I think this might be Grandma Corbin’s recipe)
1 cup popping corn
In saucepan melt:
1 cup butter boil 5 minutes
2 cups brown sugar without stirring
1/2 cup corn syrup
1 tsp salt
Remove from heat and add 1 tsp vanilla and 1/2 tsp baking soda. Stir immediately and well.
Pour over popped popcorn in large pan and mix well. Bake in 250 F oven for 1 hour. Stirring every 15 minutes.
1 cup popping corn
In saucepan melt:
1 cup butter boil 5 minutes
2 cups brown sugar without stirring
1/2 cup corn syrup
1 tsp salt
Remove from heat and add 1 tsp vanilla and 1/2 tsp baking soda. Stir immediately and well.
Pour over popped popcorn in large pan and mix well. Bake in 250 F oven for 1 hour. Stirring every 15 minutes.
Light As Air Pancakes
(Charlyn Cormier)
2 cups flour
1/2 tsp salt
5 tsps baking powder
2 eggs
1/4 cup white sugar
2 cups milk
1/3 cup oil
Sift flour, add baking powder, salt and sugar. Beat eggs in mixing bowl.Add milk and mix. Stir in oil, then add flour mixture all at once. Beat until smooth. Pour out 1/4 cup for each pancake.
2 cups flour
1/2 tsp salt
5 tsps baking powder
2 eggs
1/4 cup white sugar
2 cups milk
1/3 cup oil
Sift flour, add baking powder, salt and sugar. Beat eggs in mixing bowl.Add milk and mix. Stir in oil, then add flour mixture all at once. Beat until smooth. Pour out 1/4 cup for each pancake.
Fuzzy Naval Cheesecake
FUZZY NAVAL CHEESECAKE
(Margo MacNaughton)
Crust:
1-1/2 cup Graham Cracker crumbs
3/4 cup sugar
1/2 cup melted butter
Mix together and put into 10” springform pan and set aside.
Filling:
2 - 8 oz pkg cream cheese softened
1-1/2 cup icing sugar
6 tbsp undiluted frozen orange juice
2 oz Peach Schnapps (or more)
1 large cool whip (thawed)
Beat cream cheese til smooth. Add sugar and mix. Add orange juice, peach schnaps and beat. Fold in cool whip. Blend well and pour into crust. Chill until firm.
Topping:
2 sm. cans mandarin oranges (save 1/2 cup liquid)
2 oz Peach Schnapps
Bring 1/2 cup liquid from oranges and Peach Schnapps to a boil. Add 1 tbsp corn starch dissolved in 1/2 cup cold water. Cook a few seconds longer. Cool and pour over orange sections which are arranged on top of cake. Chill at least 4 hours
(Margo MacNaughton)
Crust:
1-1/2 cup Graham Cracker crumbs
3/4 cup sugar
1/2 cup melted butter
Mix together and put into 10” springform pan and set aside.
Filling:
2 - 8 oz pkg cream cheese softened
1-1/2 cup icing sugar
6 tbsp undiluted frozen orange juice
2 oz Peach Schnapps (or more)
1 large cool whip (thawed)
Beat cream cheese til smooth. Add sugar and mix. Add orange juice, peach schnaps and beat. Fold in cool whip. Blend well and pour into crust. Chill until firm.
Topping:
2 sm. cans mandarin oranges (save 1/2 cup liquid)
2 oz Peach Schnapps
Bring 1/2 cup liquid from oranges and Peach Schnapps to a boil. Add 1 tbsp corn starch dissolved in 1/2 cup cold water. Cook a few seconds longer. Cool and pour over orange sections which are arranged on top of cake. Chill at least 4 hours
Apple Cinnamon Cookies
(Muriel Heal)
1/2 cup butter or margarine
1-1/3 cup packed brown sugar
1 egg
1-1/2 cups grated apple
1 cup raisins
1/4 cup apple juice
2 cups whole wheat flour
2 tsp cinnamon
1 tsp soda
1/2 tsp salt
1/4 tsp cloves (ground)
Glaze:
1 cup icing sugar
2 tbsp lemon juice
(I use apple juice and 1 squirt of lemon)
Cream butter and sugar until fluffy. Add 1 egg and beat well. Add apples, raisins, almonds and apple juice, and mix well.
In separate bowl mix flour, spices, soda, salt. Combine bowls. Drop by tbsp 2” apart on lightly greased pan or on parchment paper
1/2 cup butter or margarine
1-1/3 cup packed brown sugar
1 egg
1-1/2 cups grated apple
1 cup raisins
1/4 cup apple juice
2 cups whole wheat flour
2 tsp cinnamon
1 tsp soda
1/2 tsp salt
1/4 tsp cloves (ground)
Glaze:
1 cup icing sugar
2 tbsp lemon juice
(I use apple juice and 1 squirt of lemon)
Cream butter and sugar until fluffy. Add 1 egg and beat well. Add apples, raisins, almonds and apple juice, and mix well.
In separate bowl mix flour, spices, soda, salt. Combine bowls. Drop by tbsp 2” apart on lightly greased pan or on parchment paper
Lemon Squares
(Muriel via Nan)
1 cup quick oats uncooked
1 cup flour
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup firmly packed brown sugar
1 tsp baking powder
1/2 cup butter or margarine (melted)
1 can eagle brand milk
1/2 cup Realemon Juice
In medium bowl combine oats, flour, coconut, nuts, sugar and baking powder and butter. Stir to form a crumbly mixture. Set aside.
In medium bowl combine condensed milk and lemon juice. Pat 1/2 of crumb mixture (I use a little more than 1/2) in bottom of 9 x 9 baking pan. Spread milk mixture on top. Sprinkle with remaining crumb mixture. Bake 25-30 minutes or until lightly browned in 350 F oven (325 if using glass pan).
Cool thoroughly before cutting.
1 cup quick oats uncooked
1 cup flour
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup firmly packed brown sugar
1 tsp baking powder
1/2 cup butter or margarine (melted)
1 can eagle brand milk
1/2 cup Realemon Juice
In medium bowl combine oats, flour, coconut, nuts, sugar and baking powder and butter. Stir to form a crumbly mixture. Set aside.
In medium bowl combine condensed milk and lemon juice. Pat 1/2 of crumb mixture (I use a little more than 1/2) in bottom of 9 x 9 baking pan. Spread milk mixture on top. Sprinkle with remaining crumb mixture. Bake 25-30 minutes or until lightly browned in 350 F oven (325 if using glass pan).
Cool thoroughly before cutting.
Orange-Oatmeal Cookies
(Aunt Bren via Marilyn)
2 cups flour
2 cups sugar
4 tsp baking powder
1 tsp salt
1 tsp nutmeg
1 cup shortening
2 eggs unbeaten
4 tbsp orange rind
2 tbsp orange juice
3 cups rolled oats
Mix together and drop by tbsp on greased cookie sheet and bake at 375 for 30 minutes.. Makes about 4 doz.
2 cups flour
2 cups sugar
4 tsp baking powder
1 tsp salt
1 tsp nutmeg
1 cup shortening
2 eggs unbeaten
4 tbsp orange rind
2 tbsp orange juice
3 cups rolled oats
Mix together and drop by tbsp on greased cookie sheet and bake at 375 for 30 minutes.. Makes about 4 doz.
Mincemeat-Oatmeal Bars
(Aunt Bren via Marilyn)
1/2 cup shortening
1 cup brown sugar
1/2 tsp salt
1 cup flour
1-1/2 cups quick cooking oats
Pat half of mixture in pan.
Spread over mixture:
1 jar (1 lb 1/2 oz) mincemeat.
Pat remainder of oatmeal mixture over top. Bake at 375F for 30 minutes.
1/2 cup shortening
1 cup brown sugar
1/2 tsp salt
1 cup flour
1-1/2 cups quick cooking oats
Pat half of mixture in pan.
Spread over mixture:
1 jar (1 lb 1/2 oz) mincemeat.
Pat remainder of oatmeal mixture over top. Bake at 375F for 30 minutes.
Marilyn's Butter Tarts
(Marilyn Hermer, nee: Corbin)
1 cup raisins or walnuts
3 eggs
1 cup corn syrup
1 cup packed brown sugar
1/2 cup melted butter
1 tsp salt
1 tsp vanilla
Sufficient pastry for 2 double pie crusts or 24 tarts.
Roll out pastry and cut into circles to fit tart tins and set in tins. Chill. Sprinkle raisins over bottom of each tart shell.
Combine eggs, corn syrup, brown sugar, butter and salt. Beat a few minutes - make sure mixture is well blended. Pour over raisins. I fill tins about 2/3 full.
Bake at 375F for 20-25 minutes or until golden brown and bubbly.
Cool 5 minute and remove form pan. Makes 2 doz.
1 cup raisins or walnuts
3 eggs
1 cup corn syrup
1 cup packed brown sugar
1/2 cup melted butter
1 tsp salt
1 tsp vanilla
Sufficient pastry for 2 double pie crusts or 24 tarts.
Roll out pastry and cut into circles to fit tart tins and set in tins. Chill. Sprinkle raisins over bottom of each tart shell.
Combine eggs, corn syrup, brown sugar, butter and salt. Beat a few minutes - make sure mixture is well blended. Pour over raisins. I fill tins about 2/3 full.
Bake at 375F for 20-25 minutes or until golden brown and bubbly.
Cool 5 minute and remove form pan. Makes 2 doz.
Marilyn's Rhubarb Custard Pie
(Marilyn Hermer, nee: Corbin)
1 double pie crust
2-1/2 cup rhubarb cut in 1/2” lengths
1-1/2 cup sugar
1/4 cup flour
2 eggs (slightly beaten)
2 tsp lemon juice
dash of salt
2 tbsp butter
1 tbsp sugar
Roll out pastry and line pie plate. Refrigerate. Preheat oven to 450 F.
In large bowl, combine rhubarb, sugar, flour eggs, lemon juice and salt. Turn into lined pie plate. Dot with butter. Cover with top crust. Moisten edge of bottom pastry with a little water. Fold top pastry under edge of bottom pasty. With fingers, press edges together and seal, so juices cannot run out. Press upright to form a standing rim. Crimp edge. Sprinkle top crust with 1 tbsp sugar.
Bake at 450F 10 minutes. reduce heat to 350F bake 30 minutes.
Travis (Gary’s son) and Dustin (Glen’s son) really, really, like this pie.
1 double pie crust
2-1/2 cup rhubarb cut in 1/2” lengths
1-1/2 cup sugar
1/4 cup flour
2 eggs (slightly beaten)
2 tsp lemon juice
dash of salt
2 tbsp butter
1 tbsp sugar
Roll out pastry and line pie plate. Refrigerate. Preheat oven to 450 F.
In large bowl, combine rhubarb, sugar, flour eggs, lemon juice and salt. Turn into lined pie plate. Dot with butter. Cover with top crust. Moisten edge of bottom pastry with a little water. Fold top pastry under edge of bottom pasty. With fingers, press edges together and seal, so juices cannot run out. Press upright to form a standing rim. Crimp edge. Sprinkle top crust with 1 tbsp sugar.
Bake at 450F 10 minutes. reduce heat to 350F bake 30 minutes.
Travis (Gary’s son) and Dustin (Glen’s son) really, really, like this pie.
Bren's Lemon Meringue Pie
(Aunt Bren)
6 tbsp corn starch
1/4 tsp salt
1 cup sugar
2 cup water
3 egg yolks (slightly beaten)
1 tbsp butter
6 tbsp lemon juice
1 tbsp grated lemon rind
Meringue:
3 egg whites
1/4 tsp cream of tartar
6 tbsp sugar
Beat egg whites and cream of tartar at medium speed until frothy. Add sugar 2 tbsp at a time. Beat at high speed until stiff peaks are formed.
Pasty for one crust pie - cooked.
In saucepan combine sugar, salt and corn starch, mix well. Gradually add 2 cups water, stirring until smooth. Over medium heat bring to boiling. Stirring occasionally boil for 1 minute until translucent. Quickly stir some of the hot mixture into yolks. Pour back into hot mixture, stir to blend. Return to low heat and cook 5 minutes stirring occasionally. Remove from heat and stir in lemon juice, peel and butter. Cool some then put into cooked pie shell. Preheat oven to 400F. Spread meringue over lemon filling carefully sealing to edge of the crust. Bake 7-9 min. or until meringue is golden.. Let cool completely on rack about 2-3 hours.
6 tbsp corn starch
1/4 tsp salt
1 cup sugar
2 cup water
3 egg yolks (slightly beaten)
1 tbsp butter
6 tbsp lemon juice
1 tbsp grated lemon rind
Meringue:
3 egg whites
1/4 tsp cream of tartar
6 tbsp sugar
Beat egg whites and cream of tartar at medium speed until frothy. Add sugar 2 tbsp at a time. Beat at high speed until stiff peaks are formed.
Pasty for one crust pie - cooked.
In saucepan combine sugar, salt and corn starch, mix well. Gradually add 2 cups water, stirring until smooth. Over medium heat bring to boiling. Stirring occasionally boil for 1 minute until translucent. Quickly stir some of the hot mixture into yolks. Pour back into hot mixture, stir to blend. Return to low heat and cook 5 minutes stirring occasionally. Remove from heat and stir in lemon juice, peel and butter. Cool some then put into cooked pie shell. Preheat oven to 400F. Spread meringue over lemon filling carefully sealing to edge of the crust. Bake 7-9 min. or until meringue is golden.. Let cool completely on rack about 2-3 hours.
Rhubarb Torte
(Marilyn Hermer, nee: Corbin)
Crust:
1 cup flour
2 tbsp sugar
1/8 tsp salt
1/2 cup butter
Mix and press into 9 x 9 pan. Bake at 325 F for 20 min.
Filling
3 egg yolks beaten
1-1/4 cup sugar
3 tbsp flour
1/3 cup cream
2-1/2 cup rhubarb
Mix together and spoon onto crust. Bake at 325 F for 40 min.
Cool and cover with meringue.
Meringue:
3 egg whites
6 tbsp sugar
Beat until peaks form. Bake at 350F 10-15 minutes just until meringue browns nicely.
This is a very good dessert. Everyone who eats it, gets the recipe.
Crust:
1 cup flour
2 tbsp sugar
1/8 tsp salt
1/2 cup butter
Mix and press into 9 x 9 pan. Bake at 325 F for 20 min.
Filling
3 egg yolks beaten
1-1/4 cup sugar
3 tbsp flour
1/3 cup cream
2-1/2 cup rhubarb
Mix together and spoon onto crust. Bake at 325 F for 40 min.
Cool and cover with meringue.
Meringue:
3 egg whites
6 tbsp sugar
Beat until peaks form. Bake at 350F 10-15 minutes just until meringue browns nicely.
This is a very good dessert. Everyone who eats it, gets the recipe.
Rhubarb-Strawberry Cobbler
(Muriel/Girlie/Gigs/Mur/Murferd)
Filling:
1-1/4 cups granulated sugar
3 tbsp all purpose flour
1-1/2 tsp cinnamon
1-1/2 tsp finely grated orange rind
6 cups coarsely chopped rhubarb
3 cups sliced fresh or thawed frozen strawberries
In large bowl, combine sugar, flour, cinnamon and orange rind. Add rhubarb and strawberries; toss well. Spread mixture in 13 x 9 pan baking dish. Bake in 400F oven 10 minutes.
Topping:
1-1/2 cups all purpose flour
3 tbsp granulated sugar
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 tbsp chilled margarine
1 cup buttermilk
In large bowl, combine flour, sugar, baking powder, baking soda and salt. Using fingers or two knifes, cut in margarine until mixture resembles small peas. With fork, stir in buttermilk just until soft dough forms. Drop by tablespoonfuls in 12 mounds on top of hot fruit filling. Bake in 400F oven 25 minutes or until topping is golden brown and has risen.
Filling:
1-1/4 cups granulated sugar
3 tbsp all purpose flour
1-1/2 tsp cinnamon
1-1/2 tsp finely grated orange rind
6 cups coarsely chopped rhubarb
3 cups sliced fresh or thawed frozen strawberries
In large bowl, combine sugar, flour, cinnamon and orange rind. Add rhubarb and strawberries; toss well. Spread mixture in 13 x 9 pan baking dish. Bake in 400F oven 10 minutes.
Topping:
1-1/2 cups all purpose flour
3 tbsp granulated sugar
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 tbsp chilled margarine
1 cup buttermilk
In large bowl, combine flour, sugar, baking powder, baking soda and salt. Using fingers or two knifes, cut in margarine until mixture resembles small peas. With fork, stir in buttermilk just until soft dough forms. Drop by tablespoonfuls in 12 mounds on top of hot fruit filling. Bake in 400F oven 25 minutes or until topping is golden brown and has risen.
Shoo Fly Pie
(Muriel/Girlie/Gigs/Mur/Murferd
2 cups brown sugar
1/2 cup flour
1-1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup butter (softened)
Combine sugar, flour, cinnamon and nutmeg in bowl. Work in butter (until course meal consistency).
In second bowl mix:
2 eggs
2/3 cup light corn syrup
1/3 cup mollasses
1/2 tsp baking soda
1 cup warm water
1 unbaked pie shell
Whisk eggs, corn syrup and molasses until blended. Dissolve baking soda in 1 cup warm water and add to egg mixture. Pour in unbaked pie shell sprinkle with 1/3 of sugar mixture evenly. Bake at 400F for 25 minutes then sprinkle remaining sugar mixture and bake another 5 minutes.
Raisins may be added to pie shell before egg mixture is added but this is optional.
2 cups brown sugar
1/2 cup flour
1-1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup butter (softened)
Combine sugar, flour, cinnamon and nutmeg in bowl. Work in butter (until course meal consistency).
In second bowl mix:
2 eggs
2/3 cup light corn syrup
1/3 cup mollasses
1/2 tsp baking soda
1 cup warm water
1 unbaked pie shell
Whisk eggs, corn syrup and molasses until blended. Dissolve baking soda in 1 cup warm water and add to egg mixture. Pour in unbaked pie shell sprinkle with 1/3 of sugar mixture evenly. Bake at 400F for 25 minutes then sprinkle remaining sugar mixture and bake another 5 minutes.
Raisins may be added to pie shell before egg mixture is added but this is optional.
Homemade Eagle Brand Milk
(Nat)
1 cup powdered milk
2/3 cup sugar
3 tbsp margarine
1/3 cup boiling water
Mix with electric mixer. Refrigerate. Equivalent to 1 can.
1 cup powdered milk
2/3 cup sugar
3 tbsp margarine
1/3 cup boiling water
Mix with electric mixer. Refrigerate. Equivalent to 1 can.
Pineapple Cheesecake
(Nathalie Ross)
1 can crushed pineapple (19 oz) - keep juice
2 small lemon jello’s or 1 large
1 pkg cream cheese (250g)
1 cup nutriwhip (whipped)
Graham crust
Prepare jello and cool to room temperature. Add drained pineapple. In separate bowl, cream cheese with juice from pineapple. Mix the two mixtures together and fold in whip cream. Pour over crust in large springpan and let set at least 6-8 hours. I will not be held accountable for any disaster if you substitute any ingredients or do not follow instructions.
1 can crushed pineapple (19 oz) - keep juice
2 small lemon jello’s or 1 large
1 pkg cream cheese (250g)
1 cup nutriwhip (whipped)
Graham crust
Prepare jello and cool to room temperature. Add drained pineapple. In separate bowl, cream cheese with juice from pineapple. Mix the two mixtures together and fold in whip cream. Pour over crust in large springpan and let set at least 6-8 hours. I will not be held accountable for any disaster if you substitute any ingredients or do not follow instructions.
Date Squares
(Ella Callan//Sylvia Szepesi)
1-1/2 cups flour
1- 3/4 cups rolled oats
1 cup brown sugar
1 tsp baking soda
1/2 cup margarine
1/2 cup shortening
250-300 gms dates
1 tsp vanilla
Mix together the flour, oats, brown sugar and baking soda. Add the shortening and margarine and mix until it forms large crumbs. Place half of mixture in bottom of pan. Spread date mixture on. Cover dates with remaining oat mixture. Bake at 350 F for 40 minutes.
Date Filling:
Cut up dates into small pieces. Cover with water and bring to oil. Reduce heat and cook until dates are soft. Remove form heat and add 1 tsp vanilla and 1 tbsp butter.
Apple Filling:
2-1/2 cups sliced apples
2 tbsp margarine
1/2 cup sugar
1/2 tsp cinnamon
1-1/2 cups flour
1- 3/4 cups rolled oats
1 cup brown sugar
1 tsp baking soda
1/2 cup margarine
1/2 cup shortening
250-300 gms dates
1 tsp vanilla
Mix together the flour, oats, brown sugar and baking soda. Add the shortening and margarine and mix until it forms large crumbs. Place half of mixture in bottom of pan. Spread date mixture on. Cover dates with remaining oat mixture. Bake at 350 F for 40 minutes.
Date Filling:
Cut up dates into small pieces. Cover with water and bring to oil. Reduce heat and cook until dates are soft. Remove form heat and add 1 tsp vanilla and 1 tbsp butter.
Apple Filling:
2-1/2 cups sliced apples
2 tbsp margarine
1/2 cup sugar
1/2 tsp cinnamon
Ella's Chocolate Fudge Cake
(Ella Callan)
1 cup white sugar
2 tbsp shortening
2 tbsp cocoa
2 eggs
1 cup sour milk or 1 cup sweet milk with 2 tsp vinegar added
2 cups flour
1 tsp baking powder
sprinkle of salt
1 tsp vanilla
1/4 cup boiling water
Cream together shortening, sugar and cocoa. Add eggs and beat well. Add milk. Mix dry ingredients and add to bowl. Add vanilla. Add boiling water and beat well. Bake at 350 F.
1 cup white sugar
2 tbsp shortening
2 tbsp cocoa
2 eggs
1 cup sour milk or 1 cup sweet milk with 2 tsp vinegar added
2 cups flour
1 tsp baking powder
sprinkle of salt
1 tsp vanilla
1/4 cup boiling water
Cream together shortening, sugar and cocoa. Add eggs and beat well. Add milk. Mix dry ingredients and add to bowl. Add vanilla. Add boiling water and beat well. Bake at 350 F.
Banana Muffins
(Ella Callan/Sylvia Szepesi)
1/3 cup melted margarine
1 egg
3/4 cup sugar
1-1/2 cup flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3 large ripe bananas
Mix together sugar, egg and melted butter. Add mashed bananas. In large bowl mix together dry ingredients. Add liquid ingredients and mix until just blended. Bake at 350 F oven for 20 minutes.
1/3 cup melted margarine
1 egg
3/4 cup sugar
1-1/2 cup flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3 large ripe bananas
Mix together sugar, egg and melted butter. Add mashed bananas. In large bowl mix together dry ingredients. Add liquid ingredients and mix until just blended. Bake at 350 F oven for 20 minutes.
Saturday, December 6, 2008
Apple Cake (Crisp)
(Favourite dessert of Herb and Bernice Moreton’s family)
Filling:
5 cups peeled, sliced cooking apples
1/2 cup white sugar
3/4 tsp cinnamon
Oat Mixture:
1 3/4 cups oats
3/4 cup butter
1 cup brown sugar
1 1/2 cup flour
1/4 tsp soda
Mix flour, oatmeal, soda and brown sugar. Add butter and mix thoroughly. Put half of mixture in 9 x 9 inch pan. Spread apple filling over this and top with remaining oatmeal mixture. Bake at 375 for 45-50 minutes.
Filling:
5 cups peeled, sliced cooking apples
1/2 cup white sugar
3/4 tsp cinnamon
Oat Mixture:
1 3/4 cups oats
3/4 cup butter
1 cup brown sugar
1 1/2 cup flour
1/4 tsp soda
Mix flour, oatmeal, soda and brown sugar. Add butter and mix thoroughly. Put half of mixture in 9 x 9 inch pan. Spread apple filling over this and top with remaining oatmeal mixture. Bake at 375 for 45-50 minutes.
Peanut Butter Squares
(Muriel Heal)
Base:
1/2 cup brown sugar
1 tsp vanilla
1/4 cup corn syrup
2 cups crushed corn flakes
1/2 cup butter
1 cup Rice Krispies
1 cup peanut butter
Mix sugar, syrup and butter in a saucepan. Bring to a boil then boil one minute. Add peanut butter, vanilla and cereal and blend. Press into a buttered 8 x 8 baking pan. Chill.
Icing:
1/4 cup evaporated milk
2 tbsp butter
1 cup brown sugar
2 tbsp corn syrup
2 tbsp butter
icing sugar
Combine ingredients in a saucepan. Bring to a boil. Boil 2 minutes. Cool. Thicken with icing sugar adding a little at a time. Spread over cereal base. Cut into squares. Makes 2 dozen. Freezes well.
Base:
1/2 cup brown sugar
1 tsp vanilla
1/4 cup corn syrup
2 cups crushed corn flakes
1/2 cup butter
1 cup Rice Krispies
1 cup peanut butter
Mix sugar, syrup and butter in a saucepan. Bring to a boil then boil one minute. Add peanut butter, vanilla and cereal and blend. Press into a buttered 8 x 8 baking pan. Chill.
Icing:
1/4 cup evaporated milk
2 tbsp butter
1 cup brown sugar
2 tbsp corn syrup
2 tbsp butter
icing sugar
Combine ingredients in a saucepan. Bring to a boil. Boil 2 minutes. Cool. Thicken with icing sugar adding a little at a time. Spread over cereal base. Cut into squares. Makes 2 dozen. Freezes well.
Boiled Raisin Cake
(Fanny Heal)
1 cup raisins
3/4 cup brown sugar
1/4 cup butter
1 1/2 cups flour
1 egg
1 tsp baking soda
Cover raisins with water and let simmer 20 minutes until juice has reduced to 1/2 cup. Mix sugar, butter and beaten egg. Then add 1/2 cup of juice with a teaspoon of baking soda. Then mix in flour. Add raisins to mix at the end and fold in evenly Bake in a 350F oven about 30 to 40 minutes. Top of cake should bounce back when pressed. When a knife is inserted into the center of the cake it should come out clean. Cake may be served as is in slices or can be iced and cut into serving squares. This is easy to use for lunches or picnics as it travels well and stays moist for several days.
1 cup raisins
3/4 cup brown sugar
1/4 cup butter
1 1/2 cups flour
1 egg
1 tsp baking soda
Cover raisins with water and let simmer 20 minutes until juice has reduced to 1/2 cup. Mix sugar, butter and beaten egg. Then add 1/2 cup of juice with a teaspoon of baking soda. Then mix in flour. Add raisins to mix at the end and fold in evenly Bake in a 350F oven about 30 to 40 minutes. Top of cake should bounce back when pressed. When a knife is inserted into the center of the cake it should come out clean. Cake may be served as is in slices or can be iced and cut into serving squares. This is easy to use for lunches or picnics as it travels well and stays moist for several days.
Italian Shortbread
(Marg Dummitt - Bob’s Favourite)
1 lb soft butter
1 cup brown sugar
sprinkle of salt (optional)
4-5 cups pastry flour
Cream butter and sugar (and salt) together until light. Gradually stir in flour 1 cut at a time. Roll into logs, wrap in waxed paper and chill in frig. When firm, cut into 1/2 inch slices, lay about 2” apart on ungreased cookie sheet. Bake until golden at 350F (about 10 minutes).
Variations:
2 cups of rolled oats can be substituted for 2 cups flour to make an oatmeal shortbread.
Grated orange peel or grated lemon peel adds a nice citrus flavour.
Chocolate chips, pecans, butterscotch chips, chopped maraschino cherries all create a new version.
One end dipped into melted chocolate makes a nice treat.
Store between sheets of paper towel in a tin container. Freezes well for months. Excellent for lunches, teas, parties
1 lb soft butter
1 cup brown sugar
sprinkle of salt (optional)
4-5 cups pastry flour
Cream butter and sugar (and salt) together until light. Gradually stir in flour 1 cut at a time. Roll into logs, wrap in waxed paper and chill in frig. When firm, cut into 1/2 inch slices, lay about 2” apart on ungreased cookie sheet. Bake until golden at 350F (about 10 minutes).
Variations:
2 cups of rolled oats can be substituted for 2 cups flour to make an oatmeal shortbread.
Grated orange peel or grated lemon peel adds a nice citrus flavour.
Chocolate chips, pecans, butterscotch chips, chopped maraschino cherries all create a new version.
One end dipped into melted chocolate makes a nice treat.
Store between sheets of paper towel in a tin container. Freezes well for months. Excellent for lunches, teas, parties
Mud Pies
(Cheryl Dummitt)
2 cups white sugar
1/2 cup milk
1/2 cup shortening
5 tbsp cocoa
1/2 tsp salt
1 tsp vanilla
3 cups rolled oats
1 cup fine coconut
Stir sugar, milk, shortening, cocoa, salt and vanilla in a saucepan. Over medium heat, bring to a boil. Remove from heat. Immediately add rolled oats and coconut. Stir well until all is moistened. Cool a little. Drop by teaspoon (about 1 1/2 inches in diameter) onto a cookie sheet covered with waxed paper. Allow to air dry. (about 1 or 2 hours). Store in a tightly closed tin container. Great for lunches as they carry well. Freeze well.
2 cups white sugar
1/2 cup milk
1/2 cup shortening
5 tbsp cocoa
1/2 tsp salt
1 tsp vanilla
3 cups rolled oats
1 cup fine coconut
Stir sugar, milk, shortening, cocoa, salt and vanilla in a saucepan. Over medium heat, bring to a boil. Remove from heat. Immediately add rolled oats and coconut. Stir well until all is moistened. Cool a little. Drop by teaspoon (about 1 1/2 inches in diameter) onto a cookie sheet covered with waxed paper. Allow to air dry. (about 1 or 2 hours). Store in a tightly closed tin container. Great for lunches as they carry well. Freeze well.
Pecan Pie
(Marg Dummitt)
2 tbsp butter
1 tbsp flour
1 cup light corn syrup
1/2 cup sugar
2 eggs
1 cup chopped pecans
Cream butter and flour. Add syrup, sugar, beaten eggs and nuts. Put into unbaked pie shell. Bake 40 to 50 minutes at 350 F. Excellent. Freezes well.
2 tbsp butter
1 tbsp flour
1 cup light corn syrup
1/2 cup sugar
2 eggs
1 cup chopped pecans
Cream butter and flour. Add syrup, sugar, beaten eggs and nuts. Put into unbaked pie shell. Bake 40 to 50 minutes at 350 F. Excellent. Freezes well.
Sex in a Pan
(Kathy Moreton)
1/2 cup margarine
1 cup flour
Cut butter into flour until crumbly. Press mixture evenly over bottom of 13 x 9 x 2 dish. Bake at 350F for 20 minutes. Cool.
1 - 8oz pkg cream cheese
7 oz. cool whip thawed
1 cup sifted icing sugar
Beat cream cheese on low speed of mixer until fluffy. Beat in powdered sugar and half of thawed cool whip. Spread over cooled crush. Chill.
1 - 4 oz pkg instant chocolate pudding mix
3 cups milk
In large bowl combine pudding and milk. Beat for 2 minutes. Spoon over the cream cheese layer in dish.
Chill or freeze until firm. Several hours or overnight.
Top with remaining cool whip. Crush 1 crispy crunch chocolate bar and sprinkle over top
This wonderful dessert recipe was given to me by Barts’ Aunt Sally Moreton. We usually have it at Christmas but it is also really good in the summer. It goes a long way because it is so rich. Everyone always looks forward to dessert when this is being served.
1/2 cup margarine
1 cup flour
Cut butter into flour until crumbly. Press mixture evenly over bottom of 13 x 9 x 2 dish. Bake at 350F for 20 minutes. Cool.
1 - 8oz pkg cream cheese
7 oz. cool whip thawed
1 cup sifted icing sugar
Beat cream cheese on low speed of mixer until fluffy. Beat in powdered sugar and half of thawed cool whip. Spread over cooled crush. Chill.
1 - 4 oz pkg instant chocolate pudding mix
3 cups milk
In large bowl combine pudding and milk. Beat for 2 minutes. Spoon over the cream cheese layer in dish.
Chill or freeze until firm. Several hours or overnight.
Top with remaining cool whip. Crush 1 crispy crunch chocolate bar and sprinkle over top
This wonderful dessert recipe was given to me by Barts’ Aunt Sally Moreton. We usually have it at Christmas but it is also really good in the summer. It goes a long way because it is so rich. Everyone always looks forward to dessert when this is being served.
Oreo Pie
(Pam and Dennis Miller)
Very simple and easy. 10 minutes preparation, 1/2 hr in freezer and ready to serve.
Chocolate graham pie crust
1 tub cool whip
1/2 cup cream cheese
12 Oreo cookies crushed to pieces
Bake Oreo crust with egg white if store bought.
Keep 1-1/2 cups cool whip off to the side for top of pie. Soften cream cheese and add remaining cool whip. Mix for 3 minutes with hand mixer. By hand fold in crushed cookie pieces, keep some to put on top of cool whip.
Very simple and easy. 10 minutes preparation, 1/2 hr in freezer and ready to serve.
Chocolate graham pie crust
1 tub cool whip
1/2 cup cream cheese
12 Oreo cookies crushed to pieces
Bake Oreo crust with egg white if store bought.
Keep 1-1/2 cups cool whip off to the side for top of pie. Soften cream cheese and add remaining cool whip. Mix for 3 minutes with hand mixer. By hand fold in crushed cookie pieces, keep some to put on top of cool whip.
Mom's Famous Butter Tarts
Mom, Girlie, Gigs, Mur, Murferd
Pastry:
2 cups all purpose flour
1/2 cup buter chilled & cut into 1/2” pieces
1/2 tsp salt
1/2 cup lard cut into 1/2” pieces
1 tsp baking powder
2-4 tbsp ice water
Mix flour, salt and baking powder in a large bowl. Cut in butter and lard until it resembles coarse meal. Sprinkle 2 tbsp of ice water over flour and knead gentle until dough holds together. Shape dough into 2 rounds disks, cover with plastic wrap and refrigerate 1 hour. On floured surface roll to 1/8 thickness, cut to fit tart pans (12 big or 24 little). Preheat oven to 350 F.
Filling:
2/3 cup butter
2 beaten eggs
1 cup corn syrup
1/2 cup raisins
1 cup packed brown sugar
1/2 cup walnuts
Combine butter, corn syrup, and sugar in heavy bottom saucepan. Cook until butter is melted and sugar dissolved (about 5 minutes). Remove from heat and let cool slightly. Whisk in eggs, blending until mixture becomes glossy. Sprinkle raisins and walnuts into the tart shells. Fill shell 2/3 full. Bake until tarts are golden about 15-20 minutes.
Pastry:
2 cups all purpose flour
1/2 cup buter chilled & cut into 1/2” pieces
1/2 tsp salt
1/2 cup lard cut into 1/2” pieces
1 tsp baking powder
2-4 tbsp ice water
Mix flour, salt and baking powder in a large bowl. Cut in butter and lard until it resembles coarse meal. Sprinkle 2 tbsp of ice water over flour and knead gentle until dough holds together. Shape dough into 2 rounds disks, cover with plastic wrap and refrigerate 1 hour. On floured surface roll to 1/8 thickness, cut to fit tart pans (12 big or 24 little). Preheat oven to 350 F.
Filling:
2/3 cup butter
2 beaten eggs
1 cup corn syrup
1/2 cup raisins
1 cup packed brown sugar
1/2 cup walnuts
Combine butter, corn syrup, and sugar in heavy bottom saucepan. Cook until butter is melted and sugar dissolved (about 5 minutes). Remove from heat and let cool slightly. Whisk in eggs, blending until mixture becomes glossy. Sprinkle raisins and walnuts into the tart shells. Fill shell 2/3 full. Bake until tarts are golden about 15-20 minutes.
Hello Dollies
(Tina Miller)
1/4 cup butter or margarine melted in a 9 x 9 or 9 x 12 pan
1 cup graham crumbs
1 cup coconut
1 cup chocolate chips
1 cup chopped nuts (preferably pecans)
1 can Eagle brand milk (15 oz)
1 cup chocolate chips
Arrange ingredients over melted butter in layers in order given without stirring or mixing. Bake at 325 deg for 30 minutes. Loosen edges, cool in pan, cut into one inch squares
1/4 cup butter or margarine melted in a 9 x 9 or 9 x 12 pan
1 cup graham crumbs
1 cup coconut
1 cup chocolate chips
1 cup chopped nuts (preferably pecans)
1 can Eagle brand milk (15 oz)
1 cup chocolate chips
Arrange ingredients over melted butter in layers in order given without stirring or mixing. Bake at 325 deg for 30 minutes. Loosen edges, cool in pan, cut into one inch squares
Apple Pie Muffins
Topping:
1/2 cup brown sugar
1 tsp cinnamon
1/3 cup flour
2 tbsp melted butter
Batter:
Combine:
2-1/4 cup flour
1/2 tsp salt
1 tsp baking powder
In another bowl mix together
1 egg
1/2 cup butter, melted
1 cup sour milk
1 tsp vanilla
Stir in 1 1/2 cup brown sugar. Mix together wet and dry ingredients. Add 2 cups diced apples. Stir until just combined. Spoon into large greased muffin cups. Sprinkle with topping
Bake at 375 deg for 25 minutes.
1/2 cup brown sugar
1 tsp cinnamon
1/3 cup flour
2 tbsp melted butter
Batter:
Combine:
2-1/4 cup flour
1/2 tsp salt
1 tsp baking powder
In another bowl mix together
1 egg
1/2 cup butter, melted
1 cup sour milk
1 tsp vanilla
Stir in 1 1/2 cup brown sugar. Mix together wet and dry ingredients. Add 2 cups diced apples. Stir until just combined. Spoon into large greased muffin cups. Sprinkle with topping
Bake at 375 deg for 25 minutes.
Strawberry Jello Mold
(Margo MacNaughton)
1 large strawberry jello
2 cups strawberry ice cream
1 cup sour cream
2 cups strawberries (thawed and drained)
2 cups hot water
Mix jello with hot water in large bowl. Add softened ice cream, sour cream and berries. Mix well. Put into mold and chill. To mold extra firmly, add pinch of salt to 1/2 envelope of gelatin.
This jello is required at every family function. It is delicious and was one of Bonnie’s favourites.
1 large strawberry jello
2 cups strawberry ice cream
1 cup sour cream
2 cups strawberries (thawed and drained)
2 cups hot water
Mix jello with hot water in large bowl. Add softened ice cream, sour cream and berries. Mix well. Put into mold and chill. To mold extra firmly, add pinch of salt to 1/2 envelope of gelatin.
This jello is required at every family function. It is delicious and was one of Bonnie’s favourites.
Dill Bread
(Diane Dick via Aunt Bon)
1 pkg yeast (1 tbsp)
1/4 cup warm water - proof the yeast maybe 10 minutes
2 tbsp sugar
1 cup cottage cheese (heated to lukewarm)
1 tbsp instant minced onion
1 tbsp melted butter
2 tsp dill seed
1 tsp salt
1/4 tsp baking soda
1 egg
2-1/4 cups flour
Proof yeast, add egg, cottage cheese and butter to liquid.
Add all other ingredients, mix to dough stage. Knead about 8 or 10 minutes (until smooth and not sticky). Place in greased bowl to double in size (cover with damp cloth) (make sure top of dough is oiled too). Rises fairly quickly sometimes (approx. 1 hour).
Punch down when doubled, form into loaf. Place in greased loaf pan. Bake approximately 25-30 minutes at 350 (loaf will sound hollow when tapped).
1 pkg yeast (1 tbsp)
1/4 cup warm water - proof the yeast maybe 10 minutes
2 tbsp sugar
1 cup cottage cheese (heated to lukewarm)
1 tbsp instant minced onion
1 tbsp melted butter
2 tsp dill seed
1 tsp salt
1/4 tsp baking soda
1 egg
2-1/4 cups flour
Proof yeast, add egg, cottage cheese and butter to liquid.
Add all other ingredients, mix to dough stage. Knead about 8 or 10 minutes (until smooth and not sticky). Place in greased bowl to double in size (cover with damp cloth) (make sure top of dough is oiled too). Rises fairly quickly sometimes (approx. 1 hour).
Punch down when doubled, form into loaf. Place in greased loaf pan. Bake approximately 25-30 minutes at 350 (loaf will sound hollow when tapped).
Orange Twists
(Mom)
1 pkg. granular yeast
1/2 cup lukewarm water
1 tsp sugar
1/2 cup lukewarm milk
1/4 cup sugar
In the measuring cup add the 1 teaspoon sugar to the 1/2 cup lukewarm water. Sprinkle granular yeast over the top, give this one stir, and let stand 10 minutes. Into mixing bowl pour the lukewarm milk and add sugar, salt and shortening and stir to mix. Add beaten egg and stir. Add remaining 1 1/4 cups flour and mix well. Scrape down sides of bowl. Butter top of dough. Cover and let rise until more than doubled. (Note: OR if desired make this doughnut dough at night and let rise in refrigerator overnight and in the morning let warm up and rise a little more at room temperature.)
Turn out on well-floured board and roll out to 1/2” thickness.
Cut off strips 1” wide by 8” long. Roll these under your palms, shape into a twist or knot or figure-8. Place on floured board and let rise until about 3/4” thick, uncovered. It facilitates handling and encourages crustiness if they dry somewhat on top. Have ready hot shortening at 390 deg. Fhr. Carefully slide about 3 or 4 doughnuts from board into hot fat and let brown on one side, then turn over and brown second side. Use handle of wooden spoon to turn them to prevent pricking the crust. (NOTE) Temperature of fat falls to 375 deg. Fhr when doughnuts are added, which is the temperature at which they should fry. Fat should be about 2 1/2” deep. Use either a temperature controlled electric fryer or pot or a thermometer. (Or if you have none of these pieces of equipment add just heat so that a cube of bread browns in 40 seconds)
Drain on paper towels or unglazed paper. While quite warm dredge in icing sugar then dip in Orange Glaze (recipe below) and drain on icing sugar-sprinkled plate or on cake racks.
Orange Glaze
Grated rind of large orange, juice of one large orange, 1/2 cup hot water, cup of sugar. Dissolve the sugar in the hot water, add the orange juice and rind and stir. (Requires no cooking).
1 pkg. granular yeast
1/2 cup lukewarm water
1 tsp sugar
1/2 cup lukewarm milk
1/4 cup sugar
In the measuring cup add the 1 teaspoon sugar to the 1/2 cup lukewarm water. Sprinkle granular yeast over the top, give this one stir, and let stand 10 minutes. Into mixing bowl pour the lukewarm milk and add sugar, salt and shortening and stir to mix. Add beaten egg and stir. Add remaining 1 1/4 cups flour and mix well. Scrape down sides of bowl. Butter top of dough. Cover and let rise until more than doubled. (Note: OR if desired make this doughnut dough at night and let rise in refrigerator overnight and in the morning let warm up and rise a little more at room temperature.)
Turn out on well-floured board and roll out to 1/2” thickness.
Cut off strips 1” wide by 8” long. Roll these under your palms, shape into a twist or knot or figure-8. Place on floured board and let rise until about 3/4” thick, uncovered. It facilitates handling and encourages crustiness if they dry somewhat on top. Have ready hot shortening at 390 deg. Fhr. Carefully slide about 3 or 4 doughnuts from board into hot fat and let brown on one side, then turn over and brown second side. Use handle of wooden spoon to turn them to prevent pricking the crust. (NOTE) Temperature of fat falls to 375 deg. Fhr when doughnuts are added, which is the temperature at which they should fry. Fat should be about 2 1/2” deep. Use either a temperature controlled electric fryer or pot or a thermometer. (Or if you have none of these pieces of equipment add just heat so that a cube of bread browns in 40 seconds)
Drain on paper towels or unglazed paper. While quite warm dredge in icing sugar then dip in Orange Glaze (recipe below) and drain on icing sugar-sprinkled plate or on cake racks.
Orange Glaze
Grated rind of large orange, juice of one large orange, 1/2 cup hot water, cup of sugar. Dissolve the sugar in the hot water, add the orange juice and rind and stir. (Requires no cooking).
Caramel Rice Krispies
(Mom)
3/4 cup butter
1-can condensed sweetened milk
24 caramels (about 1 cup)
454 g miniature marshmellows (2 cups)
9 cups Rice Krispies
In top of double boiler mix 1/4 cup butter, condensed milk, and caramels. Heat, stirring occasionally until melted (about 30 min). Cool slightly. Meanwhile in large sauce pan on low heat melt 1/2 cup butter, add marshmellows. Stir until melted and smooth. Remove from heat and stir in 7 1/2 cups of Rice Krispies mixing until completely covered. Press half of cereal mixture into buttered 9x 13 baking pan. Press 1/2 of rice krispies into pan. Pour milk mixture on. Sprinkle remaining Rice Krispies.
Cool - cut.
3/4 cup butter
1-can condensed sweetened milk
24 caramels (about 1 cup)
454 g miniature marshmellows (2 cups)
9 cups Rice Krispies
In top of double boiler mix 1/4 cup butter, condensed milk, and caramels. Heat, stirring occasionally until melted (about 30 min). Cool slightly. Meanwhile in large sauce pan on low heat melt 1/2 cup butter, add marshmellows. Stir until melted and smooth. Remove from heat and stir in 7 1/2 cups of Rice Krispies mixing until completely covered. Press half of cereal mixture into buttered 9x 13 baking pan. Press 1/2 of rice krispies into pan. Pour milk mixture on. Sprinkle remaining Rice Krispies.
Cool - cut.
Sour Cream Biscuits
(Diane Dick via Aunt Bren)
2-2/3 cups flour
2 tsp sugar
5-1/3 tsp baking powder
2/3 tsp salt
2 cups sour cream
(grated cheddar optional - 1 good sized cup)
Blend together, knead slightly, roll to desired thickness, cut out with cookie cutter. (I brush on egg wash (one beaten egg, 1 tbsp water mixed) before baking)
Bake 12-15 minutes at 425. BEST EVER
2-2/3 cups flour
2 tsp sugar
5-1/3 tsp baking powder
2/3 tsp salt
2 cups sour cream
(grated cheddar optional - 1 good sized cup)
Blend together, knead slightly, roll to desired thickness, cut out with cookie cutter. (I brush on egg wash (one beaten egg, 1 tbsp water mixed) before baking)
Bake 12-15 minutes at 425. BEST EVER
Christmas Cake
(Diane Dick via Margo MacNaughton)
2-1/2 cups sifted cake flour
1/2 tsp salt
1 tsp baking soda
2 eggs beaten
1-24 oz jar mincemeat
1-15 oz can Eagle Brand condensed milk
1 tbsp sherry
1 cup walnuts
2 cups mixed peel
2 cups mixed glazed cherries
Simply mix everything together and pour into cake pans lined with brown paper (I used lunch bags). Bake for 2 hours at 300 or until knife comes out clean.
2-1/2 cups sifted cake flour
1/2 tsp salt
1 tsp baking soda
2 eggs beaten
1-24 oz jar mincemeat
1-15 oz can Eagle Brand condensed milk
1 tbsp sherry
1 cup walnuts
2 cups mixed peel
2 cups mixed glazed cherries
Simply mix everything together and pour into cake pans lined with brown paper (I used lunch bags). Bake for 2 hours at 300 or until knife comes out clean.
Phantom Rhubarb Muffins
(Diane Dick)
Combine:
1/2 cup sour cream
1/4 cup oil
1 large egg
Combine and add to wet ingredients:
1-1/3 cup flour
1/2 tsp baking soda
1 cup diced rhubarb
1/4 tsp salt
2/3 cup brown sugar
Topping:
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 cup nuts
2 tsp melted butter
Method:
Fill greased muffin tins 3/4 full, sprinkle topping among them and bake for 25-30 minutes at 350
Combine:
1/2 cup sour cream
1/4 cup oil
1 large egg
Combine and add to wet ingredients:
1-1/3 cup flour
1/2 tsp baking soda
1 cup diced rhubarb
1/4 tsp salt
2/3 cup brown sugar
Topping:
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 cup nuts
2 tsp melted butter
Method:
Fill greased muffin tins 3/4 full, sprinkle topping among them and bake for 25-30 minutes at 350
Turtle Cake
(Diane Dick)
Mix: 1 German chocolate cake mix as directed
Pour: 1/2 of mixture in a greased and floured 9 x 13 pan.
Bake: 15 minutes at 350
Melt: 1 x 14 oz caramel candies, 3/4 cup margarine, 1/2 cup evaporated (Carnation) milk together in double boiler.
Pour this mixture over prepared cake base and add 1 cup chocolate chips, 1 cup chopped pecans and sprinkle with coconut if you like.
Lightly top with the remainder of cake batter, and bake an additional 20 minutes.
Cool and finish with chocolate icing
Mix: 1 German chocolate cake mix as directed
Pour: 1/2 of mixture in a greased and floured 9 x 13 pan.
Bake: 15 minutes at 350
Melt: 1 x 14 oz caramel candies, 3/4 cup margarine, 1/2 cup evaporated (Carnation) milk together in double boiler.
Pour this mixture over prepared cake base and add 1 cup chocolate chips, 1 cup chopped pecans and sprinkle with coconut if you like.
Lightly top with the remainder of cake batter, and bake an additional 20 minutes.
Cool and finish with chocolate icing
Swedish Nuts
(Diane Dick via Aunt Bon via Aunt Girlie)
3 1/2 cups pecans (lightly toasted)
2 egg whites
1 cup sugar (make meringue with the 3 ingredients)
pinch of salt
FOLD nuts into meringue to coat
MELT 1/2 cup butter in a cookie pan
BAKE at 300 oven, turn every 10 minutes until butter is absorbed and nuts are toasted.
(these are to Die for)
3 1/2 cups pecans (lightly toasted)
2 egg whites
1 cup sugar (make meringue with the 3 ingredients)
pinch of salt
FOLD nuts into meringue to coat
MELT 1/2 cup butter in a cookie pan
BAKE at 300 oven, turn every 10 minutes until butter is absorbed and nuts are toasted.
(these are to Die for)
Bonnie's Munchies
(this recipe came from Aunt Girlie, but Aunt Bon claimed it)
6 MacIntosh Toffee Bars (hard toffee)
butter the size of an egg
1 can Eagle Brand condensed milk
(melt in double boiler)
Coat large marshmellows (try dipping) in above mixture
Roll in Special K
Place on waxed paper to set.
These sound silly, but they are excellent and age well.
6 MacIntosh Toffee Bars (hard toffee)
butter the size of an egg
1 can Eagle Brand condensed milk
(melt in double boiler)
Coat large marshmellows (try dipping) in above mixture
Roll in Special K
Place on waxed paper to set.
These sound silly, but they are excellent and age well.
Rainbow Slices
(Diane - Gran Pellow)
2 oz.squares semi-sweet chocolate - melted
1 egg
3/4 cup icing sugar
30 coloured marshmellows
(cut in 1/4’s - 3-4 cups miniatures)
2/3 cup walnuts or pecans (toasted)
1/2 cup coconut (for later)
Combine all ingredients (except coconut). Shape into a log, roll log in coconut, chill and slice. (Gran did these every Christmas).
2 oz.squares semi-sweet chocolate - melted
1 egg
3/4 cup icing sugar
30 coloured marshmellows
(cut in 1/4’s - 3-4 cups miniatures)
2/3 cup walnuts or pecans (toasted)
1/2 cup coconut (for later)
Combine all ingredients (except coconut). Shape into a log, roll log in coconut, chill and slice. (Gran did these every Christmas).
Peanut Buttercup Squares
(Diane Dick)
These taste so much like Reese’s Cups.
1 cup butter
1 cup peanut butter
(Combine and melt on stove)
Add:
1 tsp vanilla
pinch of salt
2 cups icing sugar
Spread over a greased 9 x13 pan
Melt: 1 bag (or 1 cup) chocolate chips
1/2 cup peanut butter
Spread over first layer, chill. (before cutting leave a few minutes at room temp. helps)
These taste so much like Reese’s Cups.
1 cup butter
1 cup peanut butter
(Combine and melt on stove)
Add:
1 tsp vanilla
pinch of salt
2 cups icing sugar
Spread over a greased 9 x13 pan
Melt: 1 bag (or 1 cup) chocolate chips
1/2 cup peanut butter
Spread over first layer, chill. (before cutting leave a few minutes at room temp. helps)
Peanut Butter Fudge
(Diane Dick)
2/3 cup half and half cream
2 cups white sugar
1/4 cup peanut butter (or so)
2 tbsp butter
pinch of salt
2 tbsp corn syrup
Combine all ingredients (except peanut butter). Bring to a boil, boil about 5 minutes. Remove from heat, add peanut butter, beat for a little bit.
2/3 cup half and half cream
2 cups white sugar
1/4 cup peanut butter (or so)
2 tbsp butter
pinch of salt
2 tbsp corn syrup
Combine all ingredients (except peanut butter). Bring to a boil, boil about 5 minutes. Remove from heat, add peanut butter, beat for a little bit.
Peanut Butter Cookies
(Diane Dick via Aunt Bon)
1 cup white sugar
1 cup brown sugar
1 cup shortening
1 cup peanut butter
2 cups flour
1 egg
1 rounded tsp baking soda
1 tsp vanilla
1/2 tsp salt
Combine all ingredients, roll into walnut sized balls, flatten with a fork (dipped in flour). Bake at 350 for 10-12 minutes (Wait a few minutes to remove from pan - they are very tender and need to cool)
1 cup white sugar
1 cup brown sugar
1 cup shortening
1 cup peanut butter
2 cups flour
1 egg
1 rounded tsp baking soda
1 tsp vanilla
1/2 tsp salt
Combine all ingredients, roll into walnut sized balls, flatten with a fork (dipped in flour). Bake at 350 for 10-12 minutes (Wait a few minutes to remove from pan - they are very tender and need to cool)
Crisp Oatmeal Wafers
(Diane Dick via Aunt Girlie - WW2 recipe)
1/2 cup rolled oats
1/2 cup sugar
1 large egg
1/2 cup melted bacon fat (or shortening)
3/4 cup flour
2 tsp baking powder
1/2 tsp salt (if using shortening add a bit more salt)
5 tsp milk
1-1/2 tsp vanilla
METHOD:
Measure oats, sugar, egg and bacon fat - blend well to mix. Add flour, baking powder, salt, milk, vanilla and mix.
Drop on cookie sheet and flatten (will spread). Bake at 350 (7-8 minutes)
1/2 cup rolled oats
1/2 cup sugar
1 large egg
1/2 cup melted bacon fat (or shortening)
3/4 cup flour
2 tsp baking powder
1/2 tsp salt (if using shortening add a bit more salt)
5 tsp milk
1-1/2 tsp vanilla
METHOD:
Measure oats, sugar, egg and bacon fat - blend well to mix. Add flour, baking powder, salt, milk, vanilla and mix.
Drop on cookie sheet and flatten (will spread). Bake at 350 (7-8 minutes)
Pistachio Pudding
(Aunt Bon via Aunt Girlie)
1 large instant pistachio pudding
1 can crushed pineapple (20 oz)
1 cup sour cream
2 cups Cool Whip
Combine, cool and enjoy.
1 large instant pistachio pudding
1 can crushed pineapple (20 oz)
1 cup sour cream
2 cups Cool Whip
Combine, cool and enjoy.
Banana Berry Pizza
(Diane Dick)
1 batch brownie batter
Grease and flour pizza pan or 9 x 13 cake plan
Bake at 350 for 25 minutes
Topping:
1 - 8 oz cream cheese (softened)
1/4 cup sugar
1 egg
1 tsp vanilla
Combine above, spread on brownie base, cook an additional 15 minutes at 350.
GARNISH: 2 cups fresh berries firm banana slices or fruit of your choice.
1 batch brownie batter
Grease and flour pizza pan or 9 x 13 cake plan
Bake at 350 for 25 minutes
Topping:
1 - 8 oz cream cheese (softened)
1/4 cup sugar
1 egg
1 tsp vanilla
Combine above, spread on brownie base, cook an additional 15 minutes at 350.
GARNISH: 2 cups fresh berries firm banana slices or fruit of your choice.
Rules for Custard
(Diane via Aunt Bon)
Oven: 325 (bake 60 minutes in water bath)
1 cup milk
2 beaten eggs
1 tbsp butter
1/4 cup sugar
or
2 cups milk
3 eggs
2 tbsp butter
1/2 cup sugar
or
3 cups milk
5 eggs
4 tbsp butter
3/4 cup sugar
Method:
Scald milk (add butter to melt). Add sugar, 1 tsp vanilla, dash of salt and beaten eggs. Pour into oven proof dish, sprinkle with cinnamon and/or nutmeg.
Oven: 325 (bake 60 minutes in water bath)
1 cup milk
2 beaten eggs
1 tbsp butter
1/4 cup sugar
or
2 cups milk
3 eggs
2 tbsp butter
1/2 cup sugar
or
3 cups milk
5 eggs
4 tbsp butter
3/4 cup sugar
Method:
Scald milk (add butter to melt). Add sugar, 1 tsp vanilla, dash of salt and beaten eggs. Pour into oven proof dish, sprinkle with cinnamon and/or nutmeg.
Hot Fudge Sauce
(Diane via Aunt Bon)
1/2 cup white sugar
1/2 cup cocoa
1/4 cup light cream (half and half)
1/2 cup corn syrup
1-1/2 tbsp butter
1 tsp vanilla
pinch of salt
Combine: Sugar, cocoa. Add other ingredients. Bring to a boil - boil 2 minutes...and that’s it.
1/2 cup white sugar
1/2 cup cocoa
1/4 cup light cream (half and half)
1/2 cup corn syrup
1-1/2 tbsp butter
1 tsp vanilla
pinch of salt
Combine: Sugar, cocoa. Add other ingredients. Bring to a boil - boil 2 minutes...and that’s it.
Chili
(Lynda Austin nee: Heal via Diane Jopling)
1 lb. hamburg
3 tbsp flour
3/4 cup chopped onion
Chili powder
2 tsp vinegar
1/2 tsp worcestershire sauce
2 cans kidney beans
1 can tomatoe soup
1 can tomatoes
Sugar
Salt
Pepper
Chili peppers
Mushrooms
Tabasco
Brown hamburg and onions. Pour off grease and then add all the other ingredients.
1 lb. hamburg
3 tbsp flour
3/4 cup chopped onion
Chili powder
2 tsp vinegar
1/2 tsp worcestershire sauce
2 cans kidney beans
1 can tomatoe soup
1 can tomatoes
Sugar
Salt
Pepper
Chili peppers
Mushrooms
Tabasco
Brown hamburg and onions. Pour off grease and then add all the other ingredients.
Irish Cream Liquer
(Diane Dick)
1 can Eagle Brand condensed milk
1-2 cups Irish Whiskey or Rye
1 cup table cream (half and half)
3 eggs
1 tbsp brown cow or other chocolate syrup
1/2 tsp coconut extract
Blend well and refrigerate (raw eggs don’t you know)
1 can Eagle Brand condensed milk
1-2 cups Irish Whiskey or Rye
1 cup table cream (half and half)
3 eggs
1 tbsp brown cow or other chocolate syrup
1/2 tsp coconut extract
Blend well and refrigerate (raw eggs don’t you know)
Meat Ball and Spare Rib Sauce
Simmer ribs ahead. Glaze just before serving. Cut 1 1/2 lb of fresh spareribs into 2” pieces. Place in pot.
Add:
2 tbsp instant minced onion
2 tsp salt
Cover with water. Simmer covered until meat is tender about 45 minutes. Drain and chill until ready to serve.
Sauce:
1 Oxo beef cube or 1 1/2 tsp oxo bouillon 2 tbsp soya sauce
3/4 cup boiling water 3/4 cup brown sugar
2 tbsp corn starch 1/2 tsp ginger, garlic powder,curry powder
1/4 cup cider vinegar 1/4 tsp cloves
(Dump 1 jar grape jelly at end)
Dissolve oxo cube in boiling water. Stir in cornstarch mixed with vinegar. Add remaining ingredients and cook stirring constantly until sauce thickens. Add spare ribs and cool until glazed and heated thoroughly or ribs may be glazed by baking in 375 oven for about 1/2 hour.
Add:
2 tbsp instant minced onion
2 tsp salt
Cover with water. Simmer covered until meat is tender about 45 minutes. Drain and chill until ready to serve.
Sauce:
1 Oxo beef cube or 1 1/2 tsp oxo bouillon 2 tbsp soya sauce
3/4 cup boiling water 3/4 cup brown sugar
2 tbsp corn starch 1/2 tsp ginger, garlic powder,curry powder
1/4 cup cider vinegar 1/4 tsp cloves
(Dump 1 jar grape jelly at end)
Dissolve oxo cube in boiling water. Stir in cornstarch mixed with vinegar. Add remaining ingredients and cook stirring constantly until sauce thickens. Add spare ribs and cool until glazed and heated thoroughly or ribs may be glazed by baking in 375 oven for about 1/2 hour.
Best Big Batch Tomato Sauce
1/4 cup salad oil 1 12 oz can tomato paste
3 med. onions, thinly sliced 1/4 cup packed brown sugar
3 large carrots, thinly sliced 2 tbsp salt
2 med green peppers, diced 2 tsp oregano leaves
2 med garlic cloves, minced 1 1/2 tsp basil
12 lbs tomatoes, peeled and diced 1/2 tsp pepper
About 3 1/2 hours before serving:
In 8-quart dutch oven or medium heat, in hot salad oil, cook onions, carrots, green peppers, and garlic until tender, stirring occasionally. Add tomatoes and remaining ingredients; over high heat, heat to boiling. Reduce heat to medium low; partially cover dutch oven and cook 2 hours, stirring occasionally. Makes about 9 pints (Each pint is enough to serve over one 8-oz package spaghetti.
To Freeze and use up to 1 year:
Spoon sauce into nine 1-pint freezer proof widemouthed containers or freezer weight plastic bags, leaving at least 1 inch space at top of container. When reheating add a little water to avoid scorching.
3 med. onions, thinly sliced 1/4 cup packed brown sugar
3 large carrots, thinly sliced 2 tbsp salt
2 med green peppers, diced 2 tsp oregano leaves
2 med garlic cloves, minced 1 1/2 tsp basil
12 lbs tomatoes, peeled and diced 1/2 tsp pepper
About 3 1/2 hours before serving:
In 8-quart dutch oven or medium heat, in hot salad oil, cook onions, carrots, green peppers, and garlic until tender, stirring occasionally. Add tomatoes and remaining ingredients; over high heat, heat to boiling. Reduce heat to medium low; partially cover dutch oven and cook 2 hours, stirring occasionally. Makes about 9 pints (Each pint is enough to serve over one 8-oz package spaghetti.
To Freeze and use up to 1 year:
Spoon sauce into nine 1-pint freezer proof widemouthed containers or freezer weight plastic bags, leaving at least 1 inch space at top of container. When reheating add a little water to avoid scorching.
Friday, December 5, 2008
French Onion Soup
(Diane Dick)
4-5 medium Spanish onions
1/2 cup butter
2 tbsp flour
Slice onions, saute in butter, add flour.
Add the remaining ingredients:
2 tbsp brown sugar
5 - 10 oz cans consomme
1 - 10 oz can beef broth
1 crushed garlic clove
Top with toasted French bread slices loaded with mozzarella. Place in oven proof bowls under broiler until the cheese is melted and bubbly.
4-5 medium Spanish onions
1/2 cup butter
2 tbsp flour
Slice onions, saute in butter, add flour.
Add the remaining ingredients:
2 tbsp brown sugar
5 - 10 oz cans consomme
1 - 10 oz can beef broth
1 crushed garlic clove
Top with toasted French bread slices loaded with mozzarella. Place in oven proof bowls under broiler until the cheese is melted and bubbly.
Cereal Mix
(Donna Lemke)
4 cups pretzels (sticks)
7 cups Rice Chex
7 cups Corn Chex
I used 14 cups of Crisp X cereal instead of the rice and corn chex. Mix well
Melt:
1 cup butter
Mix dry ingredients and then add to the melted butter
1 tbsp onion salt
1 tbsp celery salt
1 tbsp garlic powder
4 tbsp worcestershire sauce
Pour over:
2 - 12 oz Mixed nuts
I use 1 mixed nuts,1 cashews
Stir well and bake in a slow oven 250 for about 1 hour
I take it out and mix it up about every 20 minutes. Put in a sealed bucket or jars and enjoy.
4 cups pretzels (sticks)
7 cups Rice Chex
7 cups Corn Chex
I used 14 cups of Crisp X cereal instead of the rice and corn chex. Mix well
Melt:
1 cup butter
Mix dry ingredients and then add to the melted butter
1 tbsp onion salt
1 tbsp celery salt
1 tbsp garlic powder
4 tbsp worcestershire sauce
Pour over:
2 - 12 oz Mixed nuts
I use 1 mixed nuts,1 cashews
Stir well and bake in a slow oven 250 for about 1 hour
I take it out and mix it up about every 20 minutes. Put in a sealed bucket or jars and enjoy.
Al's Curry Dip
(Al Ross)
3 cup mayonaisse
1 1/2 cup sour cream
1 1/2 tsp lemon juice, worcestershire, salt & parsley
1 tsp curry
6 tbsp chopped onion
3 cup mayonaisse
1 1/2 cup sour cream
1 1/2 tsp lemon juice, worcestershire, salt & parsley
1 tsp curry
6 tbsp chopped onion
Cole Slaw (KFC Style)
Patti Miller nee:Corbin
Grate in food processor:
1 med cabbage
1 small onion
1 green pepper
1 carrot (for colour)
Shake in jar:
1/2 cup vegetable oil
1/2 cup white sugar
1/2 cup vinegar
1/2 cup miracle whip
salt
Pour over veggies, refrigerate. Keeps well in covered dish.
Grate in food processor:
1 med cabbage
1 small onion
1 green pepper
1 carrot (for colour)
Shake in jar:
1/2 cup vegetable oil
1/2 cup white sugar
1/2 cup vinegar
1/2 cup miracle whip
salt
Pour over veggies, refrigerate. Keeps well in covered dish.
Creton
(Nan Ross via Nat Ross)
1 lb minced pork
1 grated onion
1/2 cup milk
1 cup bread crumbs
Worcestershire sauce
pinch of All Spice, Cinnamon and salt and pepper
Brown pork in pot. Cook in pot with remaining ingredients on low heat - stirring. Put into 2 small containers. Cover with grated pepper
(Freezes well)
1 lb minced pork
1 grated onion
1/2 cup milk
1 cup bread crumbs
Worcestershire sauce
pinch of All Spice, Cinnamon and salt and pepper
Brown pork in pot. Cook in pot with remaining ingredients on low heat - stirring. Put into 2 small containers. Cover with grated pepper
(Freezes well)
Yorkshire Pudding
(Sharon Heal)
1 cup milk- heat 1 minute in microwave
1 cup flour (all purpose)
1 tsp salt
2 eggs
Beat well
1/2 tsp shortening in muffin tins or glass pan
Cook at 400 degree. Heat oven first. Cool 25-30 minutes.
1 cup milk- heat 1 minute in microwave
1 cup flour (all purpose)
1 tsp salt
2 eggs
Beat well
1/2 tsp shortening in muffin tins or glass pan
Cook at 400 degree. Heat oven first. Cool 25-30 minutes.
15 Minute Chili Sauce
(Nan Ross)
1 small basket of tomatoes
Peel and slice the night before.
Add: (Chop in food processor)
4 cups chopped onion
6 cups celery
Cover with 1/2 cup coarse salt. Let stand overnight.
Next morning drain and add:
2 cups chopped green pepper
5 cups white sugar
2 cups cider vinegar
3 tbsp mustard seed
1/8 tsp cayenne pepper
Boil 15 minutes (gently) and bottle
Yield: 8 or 9 pints.
1 small basket of tomatoes
Peel and slice the night before.
Add: (Chop in food processor)
4 cups chopped onion
6 cups celery
Cover with 1/2 cup coarse salt. Let stand overnight.
Next morning drain and add:
2 cups chopped green pepper
5 cups white sugar
2 cups cider vinegar
3 tbsp mustard seed
1/8 tsp cayenne pepper
Boil 15 minutes (gently) and bottle
Yield: 8 or 9 pints.
Icicle Pickles
(Al Ross)
2 gallons cucumbers
2 cups pickling salt
1-2 tbsp alum
Day 1-4:
Cut cucumbers and remove seeds (if large). Place in a crock, add salt and cover with boiling water. Let stand for 4 days . Stir each day.
Day 5:
Drain and rinse pickles. Cover with boiling water. Let stand overnight.
Day 6:
Drain. Cover with boiling water to which alum is added. Let stand overnight.
Day 7:
Make syrup. Heat. Pour over pickles
Day 8:
Drain and reheat syrup, pour over pickles
Day 9:
Drain and reheat syrup, pour over pickles
Day 10:
Drain and reheat syrup, pour over pickles
Day 11:
Bottle, or leave covered in crock
Syrup:
24 cups sugar
12 cups or 3 quarts white vinegar
large handful of whole mixed piling spice tied in cheesecloth
I double the recipe, Cook for ten or so minutes on high in the microwave, stopping about every 3 minutes to stir. This mayonnaise is great for devilled eggs, egg salad, salmon salad, ham and relish spread, etc. For use as a salad dressing,eg cole slaw, potatoe salad, then with a bit of cold milk.
Stores well in frig for 3 to 4 months.
2 gallons cucumbers
2 cups pickling salt
1-2 tbsp alum
Day 1-4:
Cut cucumbers and remove seeds (if large). Place in a crock, add salt and cover with boiling water. Let stand for 4 days . Stir each day.
Day 5:
Drain and rinse pickles. Cover with boiling water. Let stand overnight.
Day 6:
Drain. Cover with boiling water to which alum is added. Let stand overnight.
Day 7:
Make syrup. Heat. Pour over pickles
Day 8:
Drain and reheat syrup, pour over pickles
Day 9:
Drain and reheat syrup, pour over pickles
Day 10:
Drain and reheat syrup, pour over pickles
Day 11:
Bottle, or leave covered in crock
Syrup:
24 cups sugar
12 cups or 3 quarts white vinegar
large handful of whole mixed piling spice tied in cheesecloth
I double the recipe, Cook for ten or so minutes on high in the microwave, stopping about every 3 minutes to stir. This mayonnaise is great for devilled eggs, egg salad, salmon salad, ham and relish spread, etc. For use as a salad dressing,eg cole slaw, potatoe salad, then with a bit of cold milk.
Stores well in frig for 3 to 4 months.
Emmy Heal's Mayonnaise
(Emmy Heal)
5 tbsp white sugar
3 tbsp flour
1 tbsp dry mustard
1 tbsp salt
1/2 cup boiling water
1/2 cup vinegar
1 egg
1 piece butter (about 1 heaping tbsp)
1 cup milk
Mix dry ingredients. Add the liquids and egg. Beat until smooth. Add butter last. This can be heated over medium heat or in a double boiler until thickened. Cool and store in frig.
I double the recipe, Cook for ten or so minutes on high in the microwave, stopping about every 3 minutes to stir. This mayonnaise is great for devilled eggs, egg salad, salmon salad, ham and relish spread, etc. For use as a salad dressing,eg cole slaw, potatoe salad, then with a bit of cold milk.
Stores well in frig for 3 to 4 months.
5 tbsp white sugar
3 tbsp flour
1 tbsp dry mustard
1 tbsp salt
1/2 cup boiling water
1/2 cup vinegar
1 egg
1 piece butter (about 1 heaping tbsp)
1 cup milk
Mix dry ingredients. Add the liquids and egg. Beat until smooth. Add butter last. This can be heated over medium heat or in a double boiler until thickened. Cool and store in frig.
I double the recipe, Cook for ten or so minutes on high in the microwave, stopping about every 3 minutes to stir. This mayonnaise is great for devilled eggs, egg salad, salmon salad, ham and relish spread, etc. For use as a salad dressing,eg cole slaw, potatoe salad, then with a bit of cold milk.
Stores well in frig for 3 to 4 months.
Hot Mustard
(Aunt Bren)
1 cup white sugar
2 tsp salt
1/2 cup Keene’s mustard
2 tbsp melted butter
1 egg
Blend, then beat with electric mixer. Thin slightly with vinegar and store in refrigerator in covered container. Keeps well. Thin with vinegar.
1 cup white sugar
2 tsp salt
1/2 cup Keene’s mustard
2 tbsp melted butter
1 egg
Blend, then beat with electric mixer. Thin slightly with vinegar and store in refrigerator in covered container. Keeps well. Thin with vinegar.
Ella's Ketchup
(Ella Callan)
16 tomatoes
2 onions
1/4 tsp salt
1/4 tsp pepper
1/4 tsp mustard powder
1/4 tsp ginger
1/4 tsp allspice
1/4 tsp cinnamon
1 cup brown sugar
1 tbsp vinegar
Chop onions finely. Blanch and peel tomatoes, chop in food processor. Boil together onions and tomatoes until thick (2-21/2 hours). Put through colander or strain fluid off, puree pulp in food processor and return to fluid. Add remaining ingredients and simmer for 1/2 to 1 hours Store in sterile jars or freeze.
16 tomatoes
2 onions
1/4 tsp salt
1/4 tsp pepper
1/4 tsp mustard powder
1/4 tsp ginger
1/4 tsp allspice
1/4 tsp cinnamon
1 cup brown sugar
1 tbsp vinegar
Chop onions finely. Blanch and peel tomatoes, chop in food processor. Boil together onions and tomatoes until thick (2-21/2 hours). Put through colander or strain fluid off, puree pulp in food processor and return to fluid. Add remaining ingredients and simmer for 1/2 to 1 hours Store in sterile jars or freeze.
Mom's Shrimp Spread
(Carol Ritchie nee: Corbin)
(Makes enough for 12” - 14” fish mold)
1 -can tomato soup
1 -8 oz pkg Philadelphia cream cheese
2 tbsp gelatin (2 pkgs)
1 cup finely chopped celery
1/2 cup finely chopped onion
1 cup mayonnaise
1 med. sized can of shrimp (mashed)
1/2 tsp salt
Heat soup, add cream cheese. Dissolve gelatin in 1/2 cup water, add gelatin to above. Add mayonnaise, shrimp, celery, onion, salt. Mix well and pour into mold. Chill for several hours. (Can be frozen).
(Makes enough for 12” - 14” fish mold)
1 -can tomato soup
1 -8 oz pkg Philadelphia cream cheese
2 tbsp gelatin (2 pkgs)
1 cup finely chopped celery
1/2 cup finely chopped onion
1 cup mayonnaise
1 med. sized can of shrimp (mashed)
1/2 tsp salt
Heat soup, add cream cheese. Dissolve gelatin in 1/2 cup water, add gelatin to above. Add mayonnaise, shrimp, celery, onion, salt. Mix well and pour into mold. Chill for several hours. (Can be frozen).
Pub Cheese Spread
(Diane Dick via Jackie MacNaughton)
1 - 8 oz cream cheese
1/4-cup butter
1/4-cup beer
1-tsp Lea & Perrins Worcestershire
1-tsp horseradish
2-3 drops tabasco
1/4-tsp fresh ground pepper
1/2-tsp crushed fresh garlic
(room temperature for all ingredients)
Blend all ingredients (not in food processor), chill and serve with crackers or french bread.
1 - 8 oz cream cheese
1/4-cup butter
1/4-cup beer
1-tsp Lea & Perrins Worcestershire
1-tsp horseradish
2-3 drops tabasco
1/4-tsp fresh ground pepper
1/2-tsp crushed fresh garlic
(room temperature for all ingredients)
Blend all ingredients (not in food processor), chill and serve with crackers or french bread.
Pumpkin Jam
(Aunt Bonnie via Diane)
8 or 12 cups grated fresh pumpkin (skin too)
8 or 12 cups white sugar
2 or 3 oranges
chopped candied ginger (to personal taste)
maraschino cherries.
Grate pumpkin. Add sugar and leave overnight.
Next day: add all the other ingredients (except cherries)
Boil until thickened (an hour or so). Stir and watch it in the final stages for sticking)
Add: Cherries right near the end.
Place in sterilized jars.
8 or 12 cups grated fresh pumpkin (skin too)
8 or 12 cups white sugar
2 or 3 oranges
chopped candied ginger (to personal taste)
maraschino cherries.
Grate pumpkin. Add sugar and leave overnight.
Next day: add all the other ingredients (except cherries)
Boil until thickened (an hour or so). Stir and watch it in the final stages for sticking)
Add: Cherries right near the end.
Place in sterilized jars.
Sour Cream Biscuits
(Diane Dick via Aunt Bren)
2 2/3 cups flour
2 tsp sugar
5 1/3 tsp baking powder
2/3 tsp salt
2 cups sour cream
(grated cheddar optional - 1 good sized cup)
Blend together, knead slightly, roll to desired thickness, cut out with cookie cutter. (I brush on egg wash (one beaten egg, 1 tbsp water mixed) before baking)
Bake 12-15 minutes at 425. BEST EVER
2 2/3 cups flour
2 tsp sugar
5 1/3 tsp baking powder
2/3 tsp salt
2 cups sour cream
(grated cheddar optional - 1 good sized cup)
Blend together, knead slightly, roll to desired thickness, cut out with cookie cutter. (I brush on egg wash (one beaten egg, 1 tbsp water mixed) before baking)
Bake 12-15 minutes at 425. BEST EVER
Bar-B-Que Sauce
(Diane via Aunt Joan Simo)
2 cups ketchup
2/3 cup water
1/2 cup brown sugar
6 tbsp Lea and Perrins sauce
1/2 tsp powdered garlic
2 tsp chili powder
Combine and cook for about 10 minutes.
2 cups ketchup
2/3 cup water
1/2 cup brown sugar
6 tbsp Lea and Perrins sauce
1/2 tsp powdered garlic
2 tsp chili powder
Combine and cook for about 10 minutes.
Aunt Bren's Cole Slaw Dressing
(Diane Dick via ...ummm.can’t remember)
So easy and so good!
1 head cabbage
1 green pepper
1 onion
1 carrot
Dressing: equal parts:
mayo
vinegar mix together
sugar
oil
(example: 1/4 cup of each will yield 1 cup dressing)
So easy and so good!
1 head cabbage
1 green pepper
1 onion
1 carrot
Dressing: equal parts:
mayo
vinegar mix together
sugar
oil
(example: 1/4 cup of each will yield 1 cup dressing)
Red and Green Pepper Relish
Muriel/Mur/Girlie/Gigs/Mom/Murferd
5 good sized peppers (2 cups or more)
5 1/2 cups white sugar
1 cup white vinegar
1/3 cup lemon juice
1 bottle Certo
Chop peppers. Bring to a boil, peppers, vinegar and sugar. (a rolling boil). Add lemon juice and certo. Let stand 15 minutes and then seal in sterilized preserving jars. Excellent on cold meat sandwiches. Keeps weeks in the frig after opening.
5 good sized peppers (2 cups or more)
5 1/2 cups white sugar
1 cup white vinegar
1/3 cup lemon juice
1 bottle Certo
Chop peppers. Bring to a boil, peppers, vinegar and sugar. (a rolling boil). Add lemon juice and certo. Let stand 15 minutes and then seal in sterilized preserving jars. Excellent on cold meat sandwiches. Keeps weeks in the frig after opening.
Three Potatoe Salad
Mom's
3 med. red potatoes
2 sweet potatoes
3 white potatoes
2 green onions - diagonal
1/2 cup diced red onion
1/4 cup chives
salt/pepper
2/3 cup light mayo
1/3 cup sour cream
1 tsp dijon mustard
1 tsp honey mustard
1/2 tsp prepared mustard
8 slices bacon
1 cup frozen peas
Cook potatoes - drain - cut into 1/2” cubes. Add onions.
Combine all ingredients and refrigerate
3 med. red potatoes
2 sweet potatoes
3 white potatoes
2 green onions - diagonal
1/2 cup diced red onion
1/4 cup chives
salt/pepper
2/3 cup light mayo
1/3 cup sour cream
1 tsp dijon mustard
1 tsp honey mustard
1/2 tsp prepared mustard
8 slices bacon
1 cup frozen peas
Cook potatoes - drain - cut into 1/2” cubes. Add onions.
Combine all ingredients and refrigerate
Thursday, July 3, 2008
Mushroom Soup Sammiches
This recipe was passed on to Darcy Dick by Diane (MacNaughton) Dick, who found it on a hobo afer beating him up for smokes in 1971.
Ingredients:
Bread (any bread is fine, but I recommend white or whole wheat
Butter or margarine
1 can Campbell’s Cream of Mushroom Soup
Directions:
North, south, east, and west
Instructions:
Oven Method:
1. Preheat oven to broil.
2. Butter one side of each slice of bread
3. Lay out bread in piles of two on a cookie sheet, buttered
side down.
4. Dab 1 1/2 to 2 tablespoons of soup (do not add water)
onto bottom slice. Use spoon to even it out.
5. Place top slice onto sammich, buttered side up.
6. Put the sammiches in the oven and watch them closely!
7. Once, after a few minutes, they are golden brown, turn the
sammiches over. You might want to take them out of the
oven first, unless you like singed knuckles. Check out the
back of Mom’s hands some day.
8. Take them out when golden brown.
9. Put in second tray of sammiches because damn! I’m hungry
Frying Pan Method:
1. Just fry the suckers.
Best served with Mom’s sweet pickles. By the way, I’m out of pickles, Mom.
Darcy Dick - May 5, 2007
Ingredients:
Bread (any bread is fine, but I recommend white or whole wheat
Butter or margarine
1 can Campbell’s Cream of Mushroom Soup
Directions:
North, south, east, and west
Instructions:
Oven Method:
1. Preheat oven to broil.
2. Butter one side of each slice of bread
3. Lay out bread in piles of two on a cookie sheet, buttered
side down.
4. Dab 1 1/2 to 2 tablespoons of soup (do not add water)
onto bottom slice. Use spoon to even it out.
5. Place top slice onto sammich, buttered side up.
6. Put the sammiches in the oven and watch them closely!
7. Once, after a few minutes, they are golden brown, turn the
sammiches over. You might want to take them out of the
oven first, unless you like singed knuckles. Check out the
back of Mom’s hands some day.
8. Take them out when golden brown.
9. Put in second tray of sammiches because damn! I’m hungry
Frying Pan Method:
1. Just fry the suckers.
Best served with Mom’s sweet pickles. By the way, I’m out of pickles, Mom.
Darcy Dick - May 5, 2007
Scalloped Cabbage and Cheese
(Marilyn Hermer nee: Corbin)
1/4 cup margarine or butter
1/4 cup flour
1/2 tsp salt
1/4 tsp paprika
1/4 tsp dry mustard
2 cups water
1 1/2 cups skim milk powder
1 cup grated old cheese (grated fine)
6 cups grated cabbage (grated fine)
3 tsp butter or margarine
3/4 cup bread crumbs
Heat oven to 350 degrees. Butter a 2 quart casserole dish. Melt 1/4 cup of butter in saucepan. Sprinkle in flour and seasonings and stir to blend. Remove from heat and stir in water and powdered milk. Return to heat until smooth and thickened. Add cheese, stir until melted, then set aside. Cook cabbage in small amount (just cover) of boiling salted water (covered) about 5 minutes. Drain, mix with cheese mixture and put in casserole dish.
Melt the 3 tbsp butter in small saucepan and add bread crumbs. Sprinkle over cagge mixture. Bake untiop top is brown and suce bubbles - about 30 minutes. Serves 6
This casserole tastes even better the next day.
1/4 cup margarine or butter
1/4 cup flour
1/2 tsp salt
1/4 tsp paprika
1/4 tsp dry mustard
2 cups water
1 1/2 cups skim milk powder
1 cup grated old cheese (grated fine)
6 cups grated cabbage (grated fine)
3 tsp butter or margarine
3/4 cup bread crumbs
Heat oven to 350 degrees. Butter a 2 quart casserole dish. Melt 1/4 cup of butter in saucepan. Sprinkle in flour and seasonings and stir to blend. Remove from heat and stir in water and powdered milk. Return to heat until smooth and thickened. Add cheese, stir until melted, then set aside. Cook cabbage in small amount (just cover) of boiling salted water (covered) about 5 minutes. Drain, mix with cheese mixture and put in casserole dish.
Melt the 3 tbsp butter in small saucepan and add bread crumbs. Sprinkle over cagge mixture. Bake untiop top is brown and suce bubbles - about 30 minutes. Serves 6
This casserole tastes even better the next day.
Quiche
(Marilyn Hermer nee: Corbin)
9 eggs well beaten
2 lbs old cheddar
1/2 lb mild cheese (I usually use mozzerella)
1/2 lb bacon pieces
1/2 lb ham chunks
1 med. onion
3 9” pie crusts
parsley
1/2 lb fresh mushrooms
salt and pepper
2 cups milk
Brown onion and bacon in frying pan. Lightly brown ham and mushrooms. Drain off fat. Beat eggs well. Add finely grated cheese and milk, salt and pepper, parsley. Mix ingredients well in pan and pour into pie shells.
Bake at 400 degress for 40 minutes. These freeze well and are a real hit at our boxing day get together.
9 eggs well beaten
2 lbs old cheddar
1/2 lb mild cheese (I usually use mozzerella)
1/2 lb bacon pieces
1/2 lb ham chunks
1 med. onion
3 9” pie crusts
parsley
1/2 lb fresh mushrooms
salt and pepper
2 cups milk
Brown onion and bacon in frying pan. Lightly brown ham and mushrooms. Drain off fat. Beat eggs well. Add finely grated cheese and milk, salt and pepper, parsley. Mix ingredients well in pan and pour into pie shells.
Bake at 400 degress for 40 minutes. These freeze well and are a real hit at our boxing day get together.
Pepperoni Stromboli
Robyn Thompson
2 loaves (1 lb each) frozen bread dough (thawed)
2 eggs, beaten
1/3 cup olive or vegetable oil
1/2 tsp each garlic powder, salt and pepper
1/2 tsp ground mustard and oregano
1 lb hamburg, cooked, drained
1 pk (3 1/2oz) sliced pepperoni
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 small onion, chopped
Place each bread loaf in greased bowl, turn to coat tops. Cover and let rise until double in size. Punch down. Roll each out onto 15” x 12” rectangle.
Next, combine eggs, oil and seasonings, brush over dough, within 1/2” of sides. Set remaining egg mixture aside.
Roll up lengthwise jelly roll style. Seal edges well. Place seam side down on greased baking sheets. Brush remaining egg mixture over top of sides. Bake at 375 for 30-35 minutes or until golden brown. Let stand 5-10 miutes
Yields about 16 servings)
I like to add extra cheese and salsa sauce to moisten this up. Its like a large pizza wrap this way.
2 loaves (1 lb each) frozen bread dough (thawed)
2 eggs, beaten
1/3 cup olive or vegetable oil
1/2 tsp each garlic powder, salt and pepper
1/2 tsp ground mustard and oregano
1 lb hamburg, cooked, drained
1 pk (3 1/2oz) sliced pepperoni
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 small onion, chopped
Place each bread loaf in greased bowl, turn to coat tops. Cover and let rise until double in size. Punch down. Roll each out onto 15” x 12” rectangle.
Next, combine eggs, oil and seasonings, brush over dough, within 1/2” of sides. Set remaining egg mixture aside.
Roll up lengthwise jelly roll style. Seal edges well. Place seam side down on greased baking sheets. Brush remaining egg mixture over top of sides. Bake at 375 for 30-35 minutes or until golden brown. Let stand 5-10 miutes
Yields about 16 servings)
I like to add extra cheese and salsa sauce to moisten this up. Its like a large pizza wrap this way.
Kentucky Fried Chicken
(Pam and Dennis Miller)
5 cups flour
1/2 cup salt
1/2 tbsp white pepper
1 1/2 tbsp black pepper
1/2 cup accent
1/2 tbsp paprika
1/2 tsp garlic salt
1/2 tsp thyme
1/2 tsp cayenne pepper
1 1/2 tbsp oregano
3/4 tbsp cumin
Need large container and can keep in fridge for months.
Dip for batter, beat 1 egg with 1 1/2 cups milk
Boil chicken prior to battering.
Cook until light brown.
5 cups flour
1/2 cup salt
1/2 tbsp white pepper
1 1/2 tbsp black pepper
1/2 cup accent
1/2 tbsp paprika
1/2 tsp garlic salt
1/2 tsp thyme
1/2 tsp cayenne pepper
1 1/2 tbsp oregano
3/4 tbsp cumin
Need large container and can keep in fridge for months.
Dip for batter, beat 1 egg with 1 1/2 cups milk
Boil chicken prior to battering.
Cook until light brown.
Meat Ball and Spare Rib Sauce
Simmer ribs ahead. Glaze just before serving. Cut 1 1/2 lb of fresh spareribs into 2” pieces. Place in pot.
Add:
2 tbsp instant minced onion
2 tsp salt
Cover with water. Simmer covered until meat is tender about 45 minutes. Drain and chill until ready to serve.
Sauce:
1 Oxo beef cube or 1 1/2 tsp oxo bouillon
3/4 cup boiling water
2 tbsp corn starch
1/4 cup cider vinegar
2 tbsp soya sauce
3/4 cup brown sugar
1/2 tsp ginger, garlic powder,curry powder
1/4 tsp cloves
(Dump 1 jar grape jelly at end)
Dissolve oxo cube in boiling water. Stir in cornstarch mixed wtih vinegar. Add remaining ingredients and cook stirring constantly until sauce thickens. Add spare ribs and cool until flazed and heated thoroughly or ribs may be glased by bake in in 375 oven for about 1/2 hour.
Add:
2 tbsp instant minced onion
2 tsp salt
Cover with water. Simmer covered until meat is tender about 45 minutes. Drain and chill until ready to serve.
Sauce:
1 Oxo beef cube or 1 1/2 tsp oxo bouillon
3/4 cup boiling water
2 tbsp corn starch
1/4 cup cider vinegar
2 tbsp soya sauce
3/4 cup brown sugar
1/2 tsp ginger, garlic powder,curry powder
1/4 tsp cloves
(Dump 1 jar grape jelly at end)
Dissolve oxo cube in boiling water. Stir in cornstarch mixed wtih vinegar. Add remaining ingredients and cook stirring constantly until sauce thickens. Add spare ribs and cool until flazed and heated thoroughly or ribs may be glased by bake in in 375 oven for about 1/2 hour.
Best Big Batch Tomato Sauce
1/4 cup salad oil
3 med. onions, thinly sliced
3 large carrots, thinly sliced
2 med green peppers, diced
2 med garlic cloves, minced
12 lbs tomatoes, peeled and diced
1 12 oz can tomato paste
1/4 cup packed brown sugar
2 tbsp salt
2 tsp oregano leaves
1 1/2 tsp basil
1/2 tsp pepper
About 3 1/2 hours before serving:
In 8-quart dutch oven or medium heat, in hot salad oil, cook onions, carrots, green peppers, and garlic until tender, stirring occasionally. Add tomatoes and remaining ingredients; over high heat, heat to boiling. Reduce heat to medium low; partially cover dutch oven and cook 2 hours, stirring occasionally. Makes about 9 pints (Each pint is enough to serve over one 8-oz package spaghetti.
To Freeze and use up to 1 year:
Spoon sauce into nine 1-pint freezerproof widemouthed containers or freezer weight plastic bags, leaving at least 1 inch space at top of container. When reheating add a little water to avoid scorching.
3 med. onions, thinly sliced
3 large carrots, thinly sliced
2 med green peppers, diced
2 med garlic cloves, minced
12 lbs tomatoes, peeled and diced
1 12 oz can tomato paste
1/4 cup packed brown sugar
2 tbsp salt
2 tsp oregano leaves
1 1/2 tsp basil
1/2 tsp pepper
About 3 1/2 hours before serving:
In 8-quart dutch oven or medium heat, in hot salad oil, cook onions, carrots, green peppers, and garlic until tender, stirring occasionally. Add tomatoes and remaining ingredients; over high heat, heat to boiling. Reduce heat to medium low; partially cover dutch oven and cook 2 hours, stirring occasionally. Makes about 9 pints (Each pint is enough to serve over one 8-oz package spaghetti.
To Freeze and use up to 1 year:
Spoon sauce into nine 1-pint freezerproof widemouthed containers or freezer weight plastic bags, leaving at least 1 inch space at top of container. When reheating add a little water to avoid scorching.
Sweet "N Sour Meat Loaf
(Becky Miller)
1 lb hamburg
1 large or 2 medium onions
3/4 cup bread crumbs
1 egg
1/2 cup milk
1 tsp garlic powder
1/4 tsp Keens hot mustard
1 tsp onion powder
1 tsp ground black pepper
Sauce:
1 cup ketchup
1 or 2 tsp vinegar (taste in between tsp to check)
3/4 cup brown sugar
Dice onions, add with other ingredients to the hamburg, top with sweet and sour sauce. Bake in the oven at 400 degrees for 45 minutes to an hour. Tastes great cold on a sandwich
1 lb hamburg
1 large or 2 medium onions
3/4 cup bread crumbs
1 egg
1/2 cup milk
1 tsp garlic powder
1/4 tsp Keens hot mustard
1 tsp onion powder
1 tsp ground black pepper
Sauce:
1 cup ketchup
1 or 2 tsp vinegar (taste in between tsp to check)
3/4 cup brown sugar
Dice onions, add with other ingredients to the hamburg, top with sweet and sour sauce. Bake in the oven at 400 degrees for 45 minutes to an hour. Tastes great cold on a sandwich
Creton
(Nan Ross via Nat Ross)
1 lb minced pork
1 grated onion
1/2 cup milk
1 cup bread crumbs
Worcestershire sauce
pinch of All Spice, Cinnamon and salt and pepper
Brown pork in pot. Cook in pot with remaining ingredients on low heat - stirring. Put into 2 small containers. Cover with grated pepper
(Freezes well)
1 lb minced pork
1 grated onion
1/2 cup milk
1 cup bread crumbs
Worcestershire sauce
pinch of All Spice, Cinnamon and salt and pepper
Brown pork in pot. Cook in pot with remaining ingredients on low heat - stirring. Put into 2 small containers. Cover with grated pepper
(Freezes well)
Yorkshire Pudding
(Sharon Heal)
1 cup milk- heat 1 minute in microwave
1 cup flour (all purpose)
1 tsp salt
2 eggs
Beat well
1/2 tsp shortening in muffin tins or glass pan
Cook at 400 degree. Heat oven first. Cool 25-30 minutes.
1 cup milk- heat 1 minute in microwave
1 cup flour (all purpose)
1 tsp salt
2 eggs
Beat well
1/2 tsp shortening in muffin tins or glass pan
Cook at 400 degree. Heat oven first. Cool 25-30 minutes.
Mom's Jelly Balls
(Carol Ritchie nee: Corbin)
1 lb lean ground beef
1 egg, beaten
1/2 cup fine bread crumbs
3 tbsp chopped parsley
1/2 cup chopped onion
1 tsp salt
1 tsp Worcestershire sauce
1/4 tsp pepper
Sauce:
1 12 oz. bottle chili sauce
1 10 oz jar of grape jelly
1 tsp lemon juice
2 tbsp brown sugar
1 tbsp soya sauce
Mix ground beef with egg, bread crumbs, parsley onion, salt, Worcestershire sauce and pepper. Roll into 1 inch balls. Heat chili sauce, jelly, lemon juice, brown sugar and soya sauce in a large pot. Bring to a boil and add uncooked meatballs. Simmer meatballs in sauce for 30 minutes. Serve hot in a chafing dish. (Freezes well).
Yield: Approx. forty meatballs
1 lb lean ground beef
1 egg, beaten
1/2 cup fine bread crumbs
3 tbsp chopped parsley
1/2 cup chopped onion
1 tsp salt
1 tsp Worcestershire sauce
1/4 tsp pepper
Sauce:
1 12 oz. bottle chili sauce
1 10 oz jar of grape jelly
1 tsp lemon juice
2 tbsp brown sugar
1 tbsp soya sauce
Mix ground beef with egg, bread crumbs, parsley onion, salt, Worcestershire sauce and pepper. Roll into 1 inch balls. Heat chili sauce, jelly, lemon juice, brown sugar and soya sauce in a large pot. Bring to a boil and add uncooked meatballs. Simmer meatballs in sauce for 30 minutes. Serve hot in a chafing dish. (Freezes well).
Yield: Approx. forty meatballs
Pizza Noodle Casserole
(Barry Dummitt)
1 pkg egg noodles
2 cans Cheddar Cheese soup
1 lb. ground beef
1 can spaghetti sauce
1 cup grated mozzarella or cheddar cheese
1 small chopped onion
1 can mushroom slices
1/2 cup chopped green pepper
1 tsp italian seasoning
1 tsp celery seed
Cook noodles in salted boiling water until tender, drain. Stir in 2 cans undiluted soup and spices and set aside. Brown beef in a small quantity of cooking oil. Add chopped onions while cooking.
In a 13 x 9” baking pan using half of the ingredients, spread a layer of noodles then hamburg and onions. Sprinkle half the green peppers and sliced mushrooms on top. Sprinkle with 1/2 of the grated cheese. Repeat with a second layer with the rest of the noodles, hamburg and onions, then chopped green peppers and mushroom slices. Top the whole thing with spaghetti sauce. Top with the remaining grated cheese.
Bake the casserole in a 350 degree oven for 35 to 40 minutes. Let sit about 5 minutes before eating as this is hot
1 pkg egg noodles
2 cans Cheddar Cheese soup
1 lb. ground beef
1 can spaghetti sauce
1 cup grated mozzarella or cheddar cheese
1 small chopped onion
1 can mushroom slices
1/2 cup chopped green pepper
1 tsp italian seasoning
1 tsp celery seed
Cook noodles in salted boiling water until tender, drain. Stir in 2 cans undiluted soup and spices and set aside. Brown beef in a small quantity of cooking oil. Add chopped onions while cooking.
In a 13 x 9” baking pan using half of the ingredients, spread a layer of noodles then hamburg and onions. Sprinkle half the green peppers and sliced mushrooms on top. Sprinkle with 1/2 of the grated cheese. Repeat with a second layer with the rest of the noodles, hamburg and onions, then chopped green peppers and mushroom slices. Top the whole thing with spaghetti sauce. Top with the remaining grated cheese.
Bake the casserole in a 350 degree oven for 35 to 40 minutes. Let sit about 5 minutes before eating as this is hot
Maritime Clam Chowder
(Scott Dummitt - the real type they eat in Maritime provinces and on HMCS ships, not that pansy Manhattan stuff)
2 cans clams
2 med. potatoes
2 small onions
6 strips bacon
2 tbsp flour
4 cups milk (or cream)
4 tbs[ butter
1 tsp salt
1/4 tsp pepper
1 stalk celery
Peel potatoes and cut into 1/2 inch cubes. You can cook with 2 tbsp of water in a microwave for 5 minutes to get things started or you can cook them in a large saucepan in salted water. Cook until just tender. Fry diced bacon until crisp and drain. Finally dice the onions and saute until just tender. Put potatoes, celery, onions, pepper and bacon in saucepan with the claims. Make a white sauce wiht the butter, flour and milk (cream). Thicken over medium heat and add to clam mixture. Serve with a roll.
2 cans clams
2 med. potatoes
2 small onions
6 strips bacon
2 tbsp flour
4 cups milk (or cream)
4 tbs[ butter
1 tsp salt
1/4 tsp pepper
1 stalk celery
Peel potatoes and cut into 1/2 inch cubes. You can cook with 2 tbsp of water in a microwave for 5 minutes to get things started or you can cook them in a large saucepan in salted water. Cook until just tender. Fry diced bacon until crisp and drain. Finally dice the onions and saute until just tender. Put potatoes, celery, onions, pepper and bacon in saucepan with the claims. Make a white sauce wiht the butter, flour and milk (cream). Thicken over medium heat and add to clam mixture. Serve with a roll.
Chicken and Rice
(Tina Miller - My Family Favourite)
1 1/2 cups Uncle Ben’s converted rice
1 can Golden Mushroom soup
1 can Cream of Chicken soup
1 can Onion soup
4 chicken breasts
In large baking dish mix rice and all 3 soups. (Do not dilute soup). Place chicken breasts n top. Cover and bake at 350 for appoximately 1 hour.
1 1/2 cups Uncle Ben’s converted rice
1 can Golden Mushroom soup
1 can Cream of Chicken soup
1 can Onion soup
4 chicken breasts
In large baking dish mix rice and all 3 soups. (Do not dilute soup). Place chicken breasts n top. Cover and bake at 350 for appoximately 1 hour.
Sweet and Sour Pork Hocks
(Muriel)
3 lb pork hocks
1 clove garlic chopped
1 tbsp oil
Sauce:
1/3 cup soya sauce
1/2 cup water
3 tbsp brown sugar
1/2 tsp salt
1 cup boiling water
In large pan saute garlic until limp then remove from pan.
Cut pork hocks in half (I remove the skin) and brown hocks on all sides turning frequently. Once browned add the garlic and the sauce and turn until covered. Add 1 cup boiling water and simmer until tender. I then remove the meat and serve with noodles or rice.
3 lb pork hocks
1 clove garlic chopped
1 tbsp oil
Sauce:
1/3 cup soya sauce
1/2 cup water
3 tbsp brown sugar
1/2 tsp salt
1 cup boiling water
In large pan saute garlic until limp then remove from pan.
Cut pork hocks in half (I remove the skin) and brown hocks on all sides turning frequently. Once browned add the garlic and the sauce and turn until covered. Add 1 cup boiling water and simmer until tender. I then remove the meat and serve with noodles or rice.
Venison, Moose or Elk
(Muriel)
Brown 1 roast.
Add:
1 can consome
1 bottle Canadian wine
Spices - no salt
Trim off fat and any meat left cut up and brown. Wrap roast in foil to keep warm. Add cut up meat to juice in pan. Serve roast sliced in a heated bun with red currant jelly.
Brown 1 roast.
Add:
1 can consome
1 bottle Canadian wine
Spices - no salt
Trim off fat and any meat left cut up and brown. Wrap roast in foil to keep warm. Add cut up meat to juice in pan. Serve roast sliced in a heated bun with red currant jelly.
Wednesday, July 2, 2008
Stove Top Barbecued Ribs
Muriel
2 lb braising or short ribs cut into serving pieces
2 tbsp oil
Sauce:
1 1 1/2 oz pk Onion soup mix
1/4 cup vinegar
2 tbsp brown sugar
1 cup ketchup
1 tbsp prepared mustard
1/2 cup diced celery
1 tbsp salt
1 cup boiling water
Brown ribs in dutch oven or heavy pan with lid. In a small bowl combine all sauce ingredients well. Pour over ribs, cover and simmer 1 3/4 hours stirring occasional to make sure all meat is well covered with sauce.
2 lb braising or short ribs cut into serving pieces
2 tbsp oil
Sauce:
1 1 1/2 oz pk Onion soup mix
1/4 cup vinegar
2 tbsp brown sugar
1 cup ketchup
1 tbsp prepared mustard
1/2 cup diced celery
1 tbsp salt
1 cup boiling water
Brown ribs in dutch oven or heavy pan with lid. In a small bowl combine all sauce ingredients well. Pour over ribs, cover and simmer 1 3/4 hours stirring occasional to make sure all meat is well covered with sauce.
Chinese Beef Casserole
(Aunt Bren via Marilyn)
Mix in frying pan:
3 tbsp margarine
1 cup dice celery
1 med. onion
1 1/2 lbs ground beef
Remove from heat.
Add:
3/4 cup cooked rice
1 can pecans (drained - save liquid)
Add:
1 tbsp soya sauce
1 can chicken noodle soup
1 can chicken with rice soup
1 can mushroom soup
liquid from peas.
Place in 3 quart casserole,greased. Bake at 350 for 35 minutes. Remove from oven.
Sprinkle:
1 can (3 oz) chow mein noodles
1/2 cup chopped cashews over top
Bake for 10 minutes.
Mix in frying pan:
3 tbsp margarine
1 cup dice celery
1 med. onion
1 1/2 lbs ground beef
Remove from heat.
Add:
3/4 cup cooked rice
1 can pecans (drained - save liquid)
Add:
1 tbsp soya sauce
1 can chicken noodle soup
1 can chicken with rice soup
1 can mushroom soup
liquid from peas.
Place in 3 quart casserole,greased. Bake at 350 for 35 minutes. Remove from oven.
Sprinkle:
1 can (3 oz) chow mein noodles
1/2 cup chopped cashews over top
Bake for 10 minutes.
French Onion Soup
(Diane Dick)
4-5 medium Spanish onions
1/2 cup butter
2 tbsp flour
Slice onions, saute in butter, add flour.
Add the remaining ingredients:
2 tbsp brown sugar
5 10 oz cans consomme
1 10 oz can beef broth
1 crushed garlic clove
Top with toasted French bread slices loaded with mozzarella. Place in oven proof bowls under broiler until the cheese is melted and bubbly.
4-5 medium Spanish onions
1/2 cup butter
2 tbsp flour
Slice onions, saute in butter, add flour.
Add the remaining ingredients:
2 tbsp brown sugar
5 10 oz cans consomme
1 10 oz can beef broth
1 crushed garlic clove
Top with toasted French bread slices loaded with mozzarella. Place in oven proof bowls under broiler until the cheese is melted and bubbly.
Hawaiian Pork
(Diane Dick via Aunt Girlie)
3 lbs lean pork (cubed 1 inch)
1/4 cup margarine
3/4 cup thinly sliced onion
1/2 cup chopped green pepper
1/2 cup water
4 tsp salt
2 tbsp soya sauce
1/2 cup brown sugar
1 20 oz can pineapple tidbits with juice
Method:
Lightly brown cubed pork. Saute margarine, onion, and green pepper. Add pineapple. Combine water, salt, cornstarch, soya sauce, brown sugar and pineapple juice to thicken sauce.
Simmer and serve over rice.
3 lbs lean pork (cubed 1 inch)
1/4 cup margarine
3/4 cup thinly sliced onion
1/2 cup chopped green pepper
1/2 cup water
4 tsp salt
2 tbsp soya sauce
1/2 cup brown sugar
1 20 oz can pineapple tidbits with juice
Method:
Lightly brown cubed pork. Saute margarine, onion, and green pepper. Add pineapple. Combine water, salt, cornstarch, soya sauce, brown sugar and pineapple juice to thicken sauce.
Simmer and serve over rice.
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