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Baked Potato Soup
Ingredients:
8 slices bacon
1 onion, diced
1/2 cup all-purpose flour
3 (14.5-ounce) cans chicken broth
5 potatoes, baked, peeled and cubed
1 teaspoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
2 cups half-and-half
4 ounces grated, sharp Cheddar cheese
1 cup sour cream
In a Dutch oven over medium heat, cook bacon until
crisp; remove and crumble, reserving drippings. Cook onion in bacon drippings until tender; stir in
flour and cook for 1 minute, stirring constantly. Gradually add chicken
broth; cook, stirring constantly until thickened and bubbly. Add cubed
potatoes and next 4 ingredients; cook for 10 minutes. Stir in cheese and sour cream and bacon, stirring
until cheese melts. Serve immediately.
Bread
and Butter Pickles
4 quarts
sliced medium cukes (about 25)
3 cups sliced onions (about 4 medium)
2 green peppers, chopped (or 1 red and 1 green)
3 cloves garlic, sliced
1/3 cup canning salt
5 cups sugar
3 cups cider vinegar
1-1/2 tsp. turmeric
1-1/2 tsp. celery seed
2 Tbsp. mustard seed
Combine cucumbers, onions, cauliflower, pepper, and garlic. Add salt; cover
with cracked ice; mix thoroughly. Let stand three hours, drain well. Combine
remaining ingredients, pour over cucumber mixture. Heat just to a boil. Seal
in hot, sterilized jars.
Source: Recipe is originally from an old Better Homes & Gardens cookbook in
1983. I bring the brine mixture to a boil, then add the cucumbers to
it--maybe that cooks them a little less? I also process the jars in a
boiling water bath for 10-15 minutes or so to ensure a seal; does not affect
the crispness of the product.
Yield:
7-8 pints.
Blue
Ribbon Winner at the Minnesota State Fair in 1983, 1984
Cream gravy
Ingredients:
Two tablespoons of pan drippings, bacon grease or vegetable oil
Two tablespoons of flour
1 1/2 cups of milk
1 teaspoon of cracked black pepper
Salt to taste.
Combine fat with flour in a hot skillet, continuously stirring, cook on
medium for a couple of minutes until a dark roux is formed.
Add milk slowly to skillet, and mix with roux using either a whisk or wooden
spoon (be sure and press out any lumps).
Turn heat to low and continue stirring until mixture is thickened, a couple
more minutes.
Add pepper and salt to taste.
Super & Easy Apple Cake
Preheat oven to 350
Grease/Flour pan (I just spray
mine)
Ingredients:
1 package yellow cake mix
3 eggs (
1 can pie filling
Topping:
¼ cup brown sugar, or less
1 Tablespoon flour
1 Tablespoon Butter
1 Teaspoon Cinnamon
1 Cup chopped Walnuts
Mix the cake mix, eggs and pie
filling pieces. Pour into the pan. Mix the topping ingredients and
sprinkle over the top. (I just shake the cinnamon over
the batter to get it all covered with cinnamon, versus being in the crumble
topping)
Bake 35-40 minutes, according to
the toothpick method.
Date Nut Roll
1/2 pound
graham crackers
1/2 pound miniature marshmallows
1/2 cup nuts chopped
1/2 pound dates cut in small pieces
1 cup cream or Half & Half
Crush graham crackers. Set aside about 1/4 of the crumbs. Mix marshmallows,
nuts, and dates with remaining 3/4 of graham cracker crumbs. Add cream to
moisten. Mold into a roll; then roll in reserved crumbs. Wrap in wax paper
and refrigerate. When ready to serve slice and garnish with whipped cream if
desired.
Angel Donuts
2 eggs
2T melted
butter
1c sugar
1c sweet
(whole) milk
1t mace
1t lemon
extract
2t baking
powder
Flour –
enough to roll out
Fry in deep
fat
Arlene’s Macaroni Salad
1 16-24 oz.
pkg spiral noodles, cooked
1 green
pepper, chopped fine
1 small
onion, chopped fine
1 large
carrot, shredded
2c shredded
cheddar cheese
1 1# pkg
frozen peas
1 can
sweetened condensed milk
¾ c sugar
½ c vinegar
(white)
2c mayonnaise
Salt, pepper
Arlene’s Uncooked White Frosting
1 stick
butter
8T Crisco
1C Sugar
Cream until
fluffy, will take a few minutes until it’s not gritty.
3T Flour, add
one at a time while beating
2/3C room
temp milk
1t vanilla
Dee’s Baked Beans
4C beans
1C brown
sugar
Chopped onion
2T Molasses
1t mustard
¼ cup Ketchup
Bake 350 one
hour
LaDonna's Potato Salad
10
very large potatoes (bake and cool for one day, chop in very small
pieces)....
1
quart miracle whip ( no substitutes)
8
boiled eggs ( add eggs to cold water, bring to boil, remove from heat,
cover, and let stand for 20 minutes) separate egg yolks and add to miracle
whip
2
TBSP dried onion
1.5
Tsp salt
1
TBSP mustard
1/3
cup sugar
2
cap fulls vinegar
Hash Brown Casserole
2 lb Frozen hash browns,thawed
8 oz Cheddar cheese,grated
1 can Cream of chicken soup
1 lg Carton sour cream (optional)
1 tsp Salt
1/2 tsp coarse black pepper
1 Onion, diced
Garlic salt to taste
2 c Cornflakes,crushed (optional)
1 Stick margarine or butter (optional)
Mix all
ingredients together except for cornflakes and butter. Place in large
casserole and bake @ 350 degrees for 45 minutes. Remove from oven. Optional
- Top with cornflakes and butter or margarine. Return to oven and bake 15
minutes longer.
Judy Blanchard’s Spiced Tea
1
quart tea with 2 family size Bags
Boil
with 1 teaspoon whole cloves, 1 tsp whole allspice, and 2 sticks cinnamon 10
minutes.
Strain
Mix up
one medium/large can frozen Orange Juice
½
large can Pineapple Juice
1
small can frozen lemonade
Sugar
Salt
(just a sprinkle)
Mix
and Brew
Cracker Barrel Country
Cornbread Dressing
INGREDIENTS:
2/3 cup chopped onion
2 cups chopped celery
2 quarts of day old, grated cornbread
1 quart of day old, grated biscuits
1/4 cup dried parsley flakes
2 tsp poultry seasoning
2 tsp ground sage
1 tsp coarse ground pepper
4 ounces margarine
1 quart (32 ounces) plus 1 (14 ounce) can chicken broth
PREPARATION:
Preheat oven to 400 degrees F.
Mix onion, celery, grated cornbread, and biscuits, parsley, poultry
seasoning, sage, and pepper in a large mixing bowl. Add melted margarine to
mixture. Stir until well blended.
Add chicken broth to dry ingredients and mix well. The dressing should have
a wet but not soupy consistency like a quick bread batter (banana bread or
cornbread).
Divide mixture evenly into two (8 x 8 inch) pans sprayed with non-stick
spray.
Bake uncovered for 1 hour until lightly brown on the top.
Recipe may be doubled.
Tips for great dressing:
Grate biscuits and corn muffins in a food processor until coarsely ground or
using the largest holes on your hand grater.
Chicken Casserole
1 C. Yellow Corn Meal
1/3 C. Flour
1 1/2 tsp. Baking Powder
1 Tbsp. Sugar
1/2 tsp. Salt
1/2 tsp. Baking Soda
2 Tbsp. Vegetable Oil
3/4 C. Buttermilk
1 Egg
Mix all together in mixing bowl until smooth. Pour into greased 8" x 8"
baking pan and bake at 375 degrees for 20 - 25 minutes until done.
Remove from oven and let cool completely. When cool crumble corn bread and
place 3 cups of corn bread crumbs in mixing bowl.
Add 1/2 cup melted butter to crumbs and mix well, set aside.
Chicken Filling
2 1/2 C. Cooked Chicken Breasted ( cut into bite size pieces)
1/4 C. Yellow Onion (chopped)
1/2 C. Celery ( sliced thin)
1 tsp. Salt
1/4 tsp. Fresh Ground Pepper
1 Can Cream of Chicken Soup
1 3/4 C. Chicken Broth
2 Tbsp. Butter
In sauce pan on medium low heat place butter and sauté onions, and celery
until transparent, stirring occasionally. Add chicken broth, cream of
chicken soup, salt, and pepper. Stir until well blended and soup is
dissolved completely. Add chicken, stir and blend until mixture reaches a
low simmer. Cook for 5 minutes, remove from heat. Place chicken mixture in
buttered casserole dish 2 1/2 quart, or individual casserole dishes ( about
four ). Spoon cornbread crumb topping on top of chicken mixture, do not stir
in chicken filling and place baking dish in preheated oven at 350 degrees
for 35 - 40 minutes. The crumbs will turn a golden yellow.
Creamed
Chicken
1/3 cup butter
1/3 cup all-purpose flour
2 cups chicken broth
2 cups heavy cream
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups cooked, chopped chicken breast meat
2 cups frozen green peas, thawed and drained
Melt butter in a large saucepan over medium heat. Stir in flour, then add
broth, cream, garlic powder, salt and pepper. Mix together and cook until
thickened. Stir in chicken & peas. Heat through and serve over hot cooked
biscuits.
Collucci Brothers Meatloaf
Salad oil
1 carrot, small to medium dice
2 stalks celery, small to medium dice
1 medium onion, small to medium dice
2 pounds ground beef
2 eggs
Salt and freshly ground black pepper
Dash hot sauce (recommended: Tabasco)
Dash Worcestershire sauce
3 slices bread
1/2 cup seasoned Italian bread crumbs
Ketchup
Preheat oven at 375 degrees F.
In a medium-sized saute pan, put 2 dribbles of salad oil and heat over
medium-high heat.
Add the carrots, celery, and onions and saute, about 5 minutes. Put aside
and let cool.
In large bowl put the carrot mixture, ground beef and remaining ingredients,
except for the bread, the bread crumbs and ketchup. Soak the bread in cold
water, then squeeze water out (like a sponge) and drain it. Add to the
ground beef and mix. (A stand mixer is may help make it easier). Add the
bread crumbs and mix. Roll into firm loaf, spread ketchup over the top, and
place into preheated oven for approximately 45 to 55 minutes, or until
cooked through. Take out and serve hot.
Church's Fried Chicken
Ingredients:
1 tablespoon Sugar
1 1/2 cup Self-rising flour
1/2 cup Cornstarch
3 teaspoons Seasoned salt
2 teaspoons Paprika
1/2 teaspoon Baking soda
1/2 cup Biscuit mix
1 Envelope Italian Dressing Mix
1 Envelope Onion Soup Mix
***Coating Dip***
2 Eggs, MIXED WITH
1/4 cup Cold water
1 cup Corn oil
Directions:
Combine all ingredients and blend well. Store tightly covered at room
temperature up to 3 months.
TO USE-Dip the chicken pieces in egg mixture and then into dry coating mix
and back into egg to coat the pieces evenly and finally back into dry mix.
Have oil hot in heavy skillet. Brown skin-side down for 4 to 6 minutes. Use
medium high heat. Turn and brown a few minutes.
Transfer to an oiled or Pam-sprayed 9x12x2 pan. Cover pan with foil, sealing
only 3 sides of pan. Bake 350~ for about 45 to 50 minutes. Remove foil. Bake
another 5 minutes just to crisp the coating.
Like Red Lobster Cheddar Biscuits
Ingredients:
2 cups Bisquick. baking mix
2/3 cup milk
1/2 cup cheddar cheese -- shredded
1/4 cup margarine or butter -- melted
1/4 teaspoon garlic powder
Directions:
Preheat oven to 450. Mix baking mix, milk and cheese until soft dough forms;
beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased
cookie sheet. Bake 8-10 min. or until golden brown. Mix margarine and garlic
powder; brush over warm biscuits before removing from cookie sheet. Serve
warm. Makes 10-12 biscuits.
All American Meatloaf
Ingredients:
2 pounds ground sirloin
2 eggs, beaten
1 cup dry oatmeal
1 package onion soup mix
1 tablespoon horseradish
2 teaspoons salt
1/4 teaspoon pepper
1/2 cup ketchup
1/4 cup milk
***GLAZE***
1/2 cup ketchup
1 tablespoon horseradish
3 tablespoons brown sugar
2 teaspoons spicy mustard
Directions:
Combine loaf mixture and put in greased loaf pan. Pour glaze over and bake
at 350 for 1-1/4 hours.
Fresh Orange Cookies
1 ½ cups all-purpose flour
½ tsp. baking soda
¼ tsp. salt
½ cup butter or margarine, softened
½ cup granulated sugar
½ cup packed light brown sugar
1 egg
1 orange , unpeeled and finely chopped (Chop the orange in a blender or food
processor, or by hand, to equal 3/4 cup chopped fruit.)
½ cup chopped walnuts
Orange Glaze
1 cup confectioners' sugar
1 Tbsp. fresh squeezed orange juice
1 Tbsp. butter or margarine, softened
1 tsp. freshly grated Sunkist® orange peel
To make one portion:
Sift together the flour, baking soda, and salt.
In a large bowl, cream together the butter and sugars.
Add the egg and chopped orange and beat well.
Gradually blend in dry ingredients.
Stir in the walnuts.
Cover and chill for 1 hour or longer.
Drop dough by teaspoons onto lightly greased cookie sheets.
Bake at 375o F for 10 to 12 minutes.
Remove and cool on wire racks.
Spread cookies with Orange Glaze.
ORANGE GLAZE
In a small bowl, combine all the ingredients.
Makes 12 servings
Ham and Potato Soup
Ingredients:
2 cups of Ham cut into small pieces
5 pounds Russet baking potatoes, peeled and diced
1/2 stick of butter
Salt and pepper
1 cup half-and-half
1/2 cup sour cream
Steps:
Place the potatoes in a large pot and add enough water to just cover the
potatoes (too much water will make the soup too thin). Cover and bring to a
boil, then uncover and cook over medium-high heat for 20 minutes. Reduce the
heat and add the ham and butter. Season with salt and pepper to taste. Over
low heat, add the half-and-half and sour cream; keep warm over low heat
until serving time.
Scalloped Potatoes and Ham
Ingredients
2 cups Cooked ham cubed
2 1/2 cups Milk
1/4 cup Onion chopped fine
5 large Potatoes thinly sliced
1/4 cup Butter or margarine
1 1/2 teaspoons Salt
1/4 cup Flour
1/8 teaspoon Pepper
Instructions for Scalloped Potatoes and Ham
To make sauce, cook onion in butter or margarine till tender but not brown.
Stir in flour, 1 1/2 teaspoons of salt, and 1/8 teaspoon pepper. Add milk.
Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more.
In a 2 quart casserole place 1/2 of the cubed ham and half of the sliced
potatoes. Cover with half the sauce. Repeat layers. Bake covered in 350 F.
oven for 45 minutes. Uncover, bake about 30 minutes more or till potatoes
are done.
Goulash
2 pounds lean ground beef
1 pound ground turkey
2 large onions, chopped
3 cups water
1 (29-ounce) can tomato sauce
2 (15-ounce) cans diced tomatoes
3 cloves garlic, minced
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups dried elbow macaroni
In a Dutch oven, sauté the ground beef and ground turkey over medium-high
heat, until no pink remains. Break up meat while sautéing; spoon off any
grease. Add the onions to the pot and sauté until they are tender about 5
minutes. Add 3 cups water, along with the tomato sauce, tomatoes, garlic,
Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned
salt. Stir well. Place a lid on the pot and allow this to cook for 20 to 25
minutes.
Add the elbow macaroni, stir well, return the lid to the pot, and simmer for
about 20 minutes. Turn off the heat, remove the bay leaves and allow the
mixture to sit about 30 minutes more before serving.
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