The Funny Grandma Cookbook · Funny Grandma Cookbook Betty Ann (Crutchfield) Wheat has become known...
Transcript of The Funny Grandma Cookbook · Funny Grandma Cookbook Betty Ann (Crutchfield) Wheat has become known...
The Funny Grandma
Cookbook
2017 Edition
Originally published Christmas 1991
Introduction to the 26th Anniversary Edition of the
Funny Grandma Cookbook
Betty Ann (Crutchfield) Wheat has become known by other names
over her life, notably as Grammy. Funny Grandma was assigned to
her by grandson Adam many years ago, as a way to distinguish her
from his other grandmother. Grammy created the original Funny
Grandma Cookbook for Christmas 1991, the year it was decided that
gifts would be handmade; a truly memorable experience for all
involved. The cookbook was a gift to Grammy’s own children, and as
the oldest grandchild was only 6, it was aimed at growing families.
About 10 years ago, Grammy had the idea to reprint the book for the
next generation, the grandchildren. Because she wanted to edit and
add to it, a digital file was created by scanning one of the original
books. What follows is a product of painstaking review and editing
of, and minor additions to the original. A few imperfections remain
and some of the images may seem a bit off, but Grammy’s charm
and wit are retained intact. In addition to the original recipes, a tab
has been included for other, favorite family recipes from Aunt Carol
and others.
Finally, an exciting 21st Century addition: the domain
FunnyGrandma.com has been acquired and a digital copy of the
cookbook has been uploaded to it, so it can be accessed from literally
anywhere.
Humbly,
Uncle Eric, Christmas 2017
To My Family – Christmas 1991
With Love,
Special thanks to Frances Center who has spent almost as much
time, as I’ve spent typing these recipes for me.
People who have made cooking fun for me are.....
Grandma Randall, whose bread stuffing, ginger cookies and
cranberry sauce we still enjoy.
Pi Crutchfield, whose biscuits and pie crusts were without
rival. She never used a recipe and I never learned her magic,
but everything we did together in the kitchen was always fun.
Miss Finney, my junior high Home Economics teacher, who
really sparked interest in nutrition and who showed me how to
make my first fruitcake.
Paco Crutchfield, who was loyal to my earliest cooking efforts
by always taking second helpings and who loved fruitcake and
homemade jams.
Pi Wheat, who was the only other person I ever knew who
baked fruitcake and made jam. We had many a conversation
concerning this. It was she who turned me against the use of the
dreaded pectin in jam. We also are indebted to her for German
Red Cabbage and Barley Pilaf.
Dad, who took up where Paco left off in being willing to eat
everything I cooked (except my first blueberry pie) and in
loving fruitcake. Also he almost always has said at the end of
every meal “Thank you, that was really good.”
Liba, who was the reason that I ever did learn to make pies and
pie crusts. When she was in seventh grade, she asked if I’d
teach her how to make a pie and I told her I couldn't because I
had no pie crust sticks. “Isn’t there some other way we could do
it?” she asked.
Annie, whose gingerbread boys awed me each Christmas. Her
designs were so involved and intricate that I always thought I
should call in some magazine to photograph them.
Carol, who was the reason I learned how to bake breads and
that was fun. Carol took naturally to cooking for crowds,
wanting to triple every recipe she came across. This often came
in very handy.
Katie, (of the green chili fingernails) was a special challenge
and slow to take to kitchen activities. Once she got started
cooking with me, the result was a work of art or crazy and
always entertaining.
Kelly, who inspired “birdie beaks” and who introduced me to
garlic, olive oil, herbs, wine and serious cooking –also truffles
and candied orange peel which I had always wanted to try.
Jim, who is enthusiastic about barbecue beef and round steak
and who has introduced me to such delicacies as catsup on
turkey and whipped cream on waffles.
Eric, who barbecues perfect turkeys on the grill and has made
me think twice before using salt with such abandon.
Chuck, (of modest appetite) who is fun to cook a meatloaf or
roast chicken for. I’ve seen him consume seconds and thirds.
Henry, David, Ben, Adam, Molly, and Jane, who have
rediscovered “birdie beaks” and gingerbread boys and make
their grandma happy.
And all my friends with whom I have shared and traded recipes
over the years.
BEVERAGES, APPETIZERS
Caruso Wassail (Joan Caruso)
Dad’s Frozen Daiquiris
Eggnog
Sangria
Lemonade In A Blender
Fruit Punch
Canapes
Antipasto
Deviled Eggs
Gazpacho
CARUSO WASSAIL
2 Oranges –stud with 2 dozen whole cloves each and bake on a
tray in 350 degree oven for 25 minutes.
Mix in large pot and heat to a boil:
2 qts. apple cider
½ C. lemon juice
1 C. orange juice
1 #2 can (2½ cups) pineapple juice
1 stick of cinnamon
¼ C. sugar
Set warm oranges into mixture and stir in 1 - 2 cups Applejack
brandy. Serve warm. Delicious
DAD’S FROZEN DAIQUIRIS
6 oz Minute Maid frozen limeade concentrate
½ blender filled with ice
4-5 jiggers of rum
Crack ice cubes into pieces or use crushed ice. Whirl
everything in blender on high speed until it is like snow. Serve
at once.
(Margaritas: add tequila instead of rum)
EGGNOG
(approximately 5 quarts)
12 eggs
1 C. sugar
2 qts. half and half
1 qt. whipping cream
2 C. bourbon
1-2 C. brandy
Beat eggs until light colored –about 10 minutes. Add half and
half and beat for 5 minutes. Add whipping cream and beat 2 – 3
minutes longer. (If you do not mind getting another bowl dirty,
whip the whipping cream separately until it begins to thicken
and then add to egg mixture.) Beat sugar in a little at a time
during all this beating.
Finally, gently beat in the bourbon and the brandy and you’re
finished. Pour into (in the sink) large containers, cover tightly
and store in the refrigerator. It is ready to serve, but flavor
improves if chilled for several hours or overnight.
Pour into a pitcher and serve in punch cups with a grating of
nutmeg in each cup.
At Christmas, we gather up every silver baby cup in the house,
polish them to a high sparkle and use these. Plastic disposable
cups work fine too. Cardboard milk cartons are good for storing
eggnog in fridge.
SANGRIA
1 small can frozen lemonade
1 small can frozen orange juice
1 lemon sliced thin
1 lime sliced thin
1 large bottle red wine (Hearty Burgundy is fine)
In large pitcher, mix lemonade and orange juice using a total of
2 cans less water than instructions on cans. Add sliced fruit and
wine and chill for several hours if there is time. Serve over ice
cubes.
LEMONADE IN A BLENDER
4 Lemon juice ice cubes
½ C. sugar
2 C. water
Whirl in blender (with lid in place) until sugar dissolves.
FRUIT PUNCH
(about 5 quarts)
1 large can pineapple juice
1 large can apricot nectar
1 large can frozen lemonade
2-4 lemonade cans water
4 bananas
1 large bottle Squirt
Mix lemonade with water, add canned juices and chill in
refrigerator. Puree bananas in blender with ½ C. of the juice,
pour into ice cube tray and put in freezer for about one hour (or
more) until slush forms. Add banana cubes to punch and stir to
mix, add Squirt and stir gently.
Serve ASAP. This is great for homeroom parties, crowds of
kids and so good adults like it too. You can make lemonade and
cubes early and chill cans of juice and Squirt before leaving,
toss cubes into lemonade, lug everything in a box to wherever,
mix it right on the spot and serve. Don’t forget the opener! If
you add ice cubes use less water. Cranberry juice can be added
or substituted for apricot nectar.
CANAPES
(or Tiny, Cute Sandwiches)
1 loaf thin sliced white bread
1 loaf thin sliced wheat bread
Use cookie cutters (round is the easiest) to cut many pieces from
bread slices, put in Tupperware with tight lid to keep soft. Also,
use whole slices and cut off crusts and then cut into 3 rectangles
or 4 triangles after sandwiches are built.
Creamed cheeses: use 3 separate small bowls, whip until fluffy
and add different ingredients to each bowl. My favorites are
chopped nuts, bacon bits, fresh herbs (parsley, water cress,
tarragon or basil) or finely minced olives. You can also use
plain cream cheese. Deviled ham is good too. Also, minced
egg salad.
Spread fillings on bread rounds. These can be topped with
another round. But the fun begins (especially if Katie is
visiting) when you add various veggies to open faced rounds.
Good toppings are sliced radishes, cucumber slices, sliced
olives, herb sprigs, bacon pieces, asparagus tips, ham or turkey
cut to fit bread shapes. Add lids to some, use all the shapes and
a variety of colors and textures.
Keep in sealed Tupperware until needed. Arrange in a creative
manner on a large platter. These are time consuming but not
difficult at all. For some reason people flock to these. Katie’s
plates look like a work of art but all look pretty and disappear
quickly.
ANTIPASTO
Use a large serving tray. Line with red or green leaf lettuce.
Spinach or butter lettuce also looks good. Arrange ever so
attractively an assortment such as:
Radishes Peppers (red, green, yellow)
Black Olives Italian Pickled Peppers
Green Olives Deviled Eggs
Celery filled with Herb cream cheese
Pepperoni –cubes or slices
Cheese cubes (Swiss or Mozzarella is great)
Little Green Onions
Can be made several hours ahead of time. Cover tightly and
refrigerate until time to serve.
DEVILED EGGS
Boil 6 eggs very gently for 15 minutes. Cool eggs in cold water
and peel. Cut each egg in half and put hard yolks into
bowl. Mash egg yolks with fork, add:
1 t. mayo
1 t. mustard
1 t. vinegar
1 green onion finely minced
salt
Stir until well mixed and smooth. Put yolk mixture into each
egg white half. Store tightly covered in refrigerator until ready
to serve. Sprinkle lightly with Paprika. (be sure whites are kept
dry; they can be set on paper towels until served.)
GAZPACHO
1 No. 2½ can (3½ cups) tomatoes
1 12 oz. can Snappy Tom
1 sm. clove garlic
2 T. vinegar
1 t. Worcestershire sauce
¼ C. fresh parsley
1 small onion
1 small can green chilies
1 t. salt
¼ t. pepper
Put above ingredients into blender and whirl until smooth.
Finely chop:
1 bunch green onions
2 green peppers
1 bunch celery
1 hydroponic cucumber
Add these diced vegetables to above mixture. Chill for several
hours. Serve in cups as an appetizer. Can be served in soup
bowls with hot rolls for a light meal.
SOUPS, SALADS
Albondigas Soup
Senate Bean Soup
Navy Bean Soup
Split Pea Soup
Turkey Soup
Beef Soup
Jello Salad with Pears (Sheila Kuelbs)
Cranberry Jello Salad (Auntie Pos)
Macaroni Salad
Chicken Salad
Sliced Tomatoes with Basil
Cucumber with Dill
Herbs
Vinaigrette Dressing (Liba)
ALBONDIGAS SOUP
2 pounds lean ground meat
2 eggs
½ C. flour
1 medium onion diced
1 can (7 oz.) chopped green chilies
2 14½ oz. cans S & W Cut up Tomatoes
1 t. ea. garlic powder, salt and chili powder
1 qt. water
2 cans beef broth or
2 T. beef bouillon with 6 cups water
salt, pepper, garlic powder, oil
Sauté onions in a little oil in a large soup pot. When limp, add
chilies, tomatoes and seasonings, with water and broth and salt
and pepper to taste. As that comes to a steady boil, wet hands
and combine meat, eggs, flour, salt, pepper and garlic. Form
into one-inch balls but do not brown. Drop balls into pot one by
one, keeping the soup at a boil. When all are added, turn heat to
low and simmer, tasting to adjust seasonings. Cook 45 minutes.
Serves 8.
SENATE BEAN SOUP
1 pound dried navy beans
1 smoked ham bone with some meat on it or a
sizable ham hock
3 cooked and mashed medium potatoes
1 C. chopped onion
1 C. chopped celery
2 cloves garlic, minced
Water
Wash beans and soak overnight in a large kettle in water to
cover. Next morning, add water to make 5 quarts. Add the ham
bone or hock. Simmer 2 hours or until beans begin to mush.
Add the potatoes, onion, celery and garlic and simmer 1 hour.
Remove ham bone or hock. Cut up ham meat and return to
soup. Season to taste with salt and pepper. Makes about 4½
quarts. I’m usually in a hurry so I add ½ cup Potato Buds
instead of real potatoes.
NAVY BEAN SOUP
1 pound dried navy beans
2 ham hocks or 1 ham bone
1 onion, diced
1 large green pepper, diced
1-1½ C. celery, diced
1 garlic clove, minced
4 tomatoes, peeled and cubed or
1 14½ oz. can S & W Cut up Tomatoes
Parsley, minced
Oil
Water
Check over navy beans and remove the one tiny rock they hide
in each package. Wash beans, put into large pot, add six cups
water and soak overnight. In the morning, add the ham hocks or
bone to pot. Add water to cover and bring to a boil. Lower heat
and simmer two to three hours or until meat is very loose on
bones. Remove meat and cool.
In separate skillet, sauté onion, green pepper, celery and garlic
in small amount oil. Cook gently for about five minutes. Add
tomatoes to skillet and one cup liquid from beans. Cover and
simmer for 45 minutes.
Remove ham from bones and cut into small pieces. Put all the
vegetables from skillet plus meat into pot with beans. Add salt,
pepper and parsley the last 15 minutes and cook 15 minutes
more. This is good with cornbread and a fruit salad.
SPLIT PEA SOUP
1 pound dried peas
2 qts. water
1 ham bone
1 C. celery, chopped
½ C. onion, chopped
½ C. carrots, diced
1 bay leaf
Salt
Pepper
Wash, sort, and salt and pepper peas. Add water. Soak
overnight. Add ham bone, vegetables and bay leaf and heat to
boiling. Reduce heat, cover and simmer 2½ hours or until
tender. Remove bone, cut off meat and dice. Mash vegetables
or put thru blender or colander to thicken. Return meat to soup.
Season to taste with salt and pepper.
TURKEY SOUP
Thanksgiving turkey carcass
Celery (including leaves and the base of the stalk)
2-4 carrots, sliced
2 onions, quartered
1 C. dried barley
Water
After Thanksgiving, cut all usable meat off bones and store in
refrigerator or divide into baggies and send some home with
each guest. Store turkey carcass in refrigerator overnight. In
the morning, put bones into a very large pot and cover with
water. Toss in celery base, several stalks of celery (sliced),
celery leaves, half of the carrots and onions and simmer covered
for about 6 hours.
Put a colander into another large pot and set in the kitchen sink.
Using thick pot holders and being careful to avoid the hot steam,
pour bones and broth into colander. Throw out everything in
the colander. Put the broth back on the stove and bring to a boil
to reduce the liquid.
Put one cup barley with correct amount of water (read package)
in separate pot and simmer, covered, until tender. Add barley
and water to broth along several stalks of celery (sliced) and the
other half of the carrots and onion. Cover and simmer until
veggies are tender.
Cut up at least two cups of turkey into smallish cubes. Add this
to soup and cook just long enough to heat the meat. Add salt
and pepper to taste and serve. A perfect day-after-Thanksgiving
supper with leftover rolls and pie. It may even be better the next
day.
BEEF SOUP
2 packages of soup bones (neck bones or rib bones
have the most meat)
1 carrot, sliced
3-4 carrots, grated
2 onions, one quartered, one diced
1 garlic clove
celery (including leaves and the base of the stalk)
1 C. barley
1 14½ oz. can S & W Cut up Tomatoes
2-3 C. green cabbage, thinly sliced
½ C. fresh parsley
Fresh thyme
Water
Put bones into large pot and cover with about two quarts water.
Put sliced carrot, quartered onion, garlic, celery base, several
stalks of celery (sliced) and celery leaves into pot. Cook in the
same manner as for turkey soup eventually pouring broth
through a colander into a large pot. Save all the beef bones and
set aside to cool. Throw out what is left in the colander. Put
strained broth on stove, bring to boil to cook down a bit.
Cook barley as for turkey soup and add to beef broth. Add
tomatoes, diced onion, grated carrots, a cup or two of sliced
celery stalks and cabbage, cover and simmer until veggies are
well cooked.
Cut all meat off bones and add to soup. (Diced, leftover pot
roast can be added if more meat is wanted.) Cook long enough
to heat meat. Add salt and pepper to taste. Add parsley and
several sprigs of fresh thyme the last 10 minutes of cooking if
desired.
JELLO SALAD WITH PEARS
1 small package lime jello
1 #2½ can (3½ cups) pears
8 oz. cream cheese
2 T. cream
2 C. whipped topping
Heat 1 cup pear juice (from the canned pears) and dissolve jello
in the juice. Put pears in blender and puree. Whip cream
cheese with cream. Stir jello with pears into cream cheese until
well mixed. Pour into mold. Refrigerate for 1 - 2 hours.
When cool and thick, fold whipped topping into mixture and
chill until set. (I usually leave it overnight.)
Unmold by putting pan in warm water for a moment or two.
Cover with a plate and carefully slide out of mold onto plate.
Immediately put in fridge and chill again to firm up.
This is so good I don’t know why I don’t make it once a week.
CRANBERRY SALAD
1 small package raspberry jello
1½ C. boiling water
1 medium orange, peeled and cut in small pieces
½ C. crushed pineapple
¼ - ½ C. chopped nuts
1 can whole cranberry sauce
Mix all ingredients and chill until firm. This fills a 9 x 13 inch
pan or a bundt type pan.
To unmold, set pan in a sink full of warm water for about 10
seconds. Invert on a plate and it should fall out. Chill for
several hours again in fridge.
MACARONI SALAD
1 16 oz. package of salad macaroni
2 T. oil (olive or canola)
1 T. apple vinegar
1 C. celery, diced
1 C. onion, diced
½ C. pimento olives, sliced
1 C. mayonnaise or Miracle Whip
¼ C. juice from olives
2 T. milk
Cook macaroni following instructions on package. Drain when
cooked and put into large bowl. Add oil and apple vinegar and
set aside.
Prepare veggies and stir into macaroni. Mix mayo, olive juice
and milk together and add to macaroni mixture while it is still
warm. Cover tightly and chill for 5 hours in fridge. Stir salad
several times while it chills.
Salt and pepper to taste.
CHICKEN SALAD
2-3 C. cooked chicken diced
1 C. celery, finely diced
½ C. onion, diced
1 7 oz. can water chestnuts, sliced
1 C. mayonnaise
¼ C. milk
1 T. apple vinegar
Mix all ingredients in large bowl. Season with salt and pepper
to taste.
Option: Add several tablespoons of fresh basil, chives, parsley
or tarragon.
Chill for several hours in refrigerator and serve. Good with
deviled eggs, fresh fruit cup and hot rolls.
SLICED TOMATOES WITH BASIL
Fresh tomatoes
Vinegar
Oil
Salt
Cracked pepper
Fresh basil
Put fresh tomatoes into a pot of water that has been brought to a
boil. Remove tomatoes in 20 seconds and peel them.
Slice all the tomatoes into a wide shallow bowl. Sprinkle with a
little vinegar, oil, salt and cracked pepper. Wash and dry fresh
basil and snip a liberal amount over the tomatoes. Cover with
saran wrap and put into refrigerator to chill until serving time.
CUCUMBER WITH DILL
Fresh cucumbers
Lemon juice or vinegar
Salt, pepper
Sour cream
Fresh dill
Slice cucumbers (peeled or not) into a bowl. Sprinkle with
lemon juice or vinegar, salt and pepper. Stir in small amount of
sour cream and a bunch of fresh dill snipped into tiny pieces.
Cover and store in refrigerator until serving time.
Both of these are good when these vegetables are at their best.
HERBS
Fresh: Pick, wash and snip into whatever dish you want. If
being used in cooking, add the last 5 -10 minutes of
cooking.
Dried: Pick, wash and blot dry with paper towels. Set on dry
paper towel and cover with another. Put in microwave
on regular temperature and cook (I assume they are
rotating) for 4 minutes or until dry and crisp. Cook and
pull leaves off of stems into a wide dish (they tend to
scatter). When cool, put into small airtight jars. Thyme,
oregano, tarragon are especially good to dry.
Vinegars: Use mild vinegar. Use a large glass bowl. Fill with
freshly washed herbs of choice. Pour vinegar over herbs
and heat in microwave. Cover and let cool for 2 days.
Remove herbs. Pour into smaller bottles into which you
add an attractive fresh sprig or branch of herb that has
flavored the vinegar. Screw lid on tightly. Ready to use
for salads.
HERBS
Wreaths: Sometimes your herbs can just get away from you and
need to be pruned. Don’t toss out thyme or oregano. It
makes a great small wreath. Put it in your kitchen
window and use as needed. Or just let it hang there and
be cute.
Bouquets: Herbs are good in all kinds of bouquets. Even if you
have only a few flowers, can make a nice sized
arrangement. Scented geraniums and mint are nice,
especially with several roses. Some herbs wilt for about
an hour. Try putting your bouquet in the icebox (Pi
Crutchie style) to revive them more quickly. Dill is
pretty all by itself. Just experiment.
Butters: Stir into soft butter: minced chives, tarragon, parsley,
thyme or rosemary. Good on crackers, meat sandwiches
or when roasting or grilling.
VINAIGRETTE DRESSING
¾ C. olive oil
5 T. wine vinegar
1 clove garlic, minced
1 t. dry mustard
1 T. fresh tarragon leaves
Put into glass jar with tight lid and shake well to mix.
MAIN DISHES
Jim’s Green Chili
Taco Casserole
Enchilada Casserole
Meat Loaf
Meatballs in Sour Cream Sauce
Pot Roast with Dry Onion Soup
Stayabed Stew
Round Steak
Lamb Stew (Pi Crutchfield)
Lamb Shanks (Pi Wheat)
Pork Chop Casserole and Peppers
Pork Chops with Apples and Peppers
Barbecue Sauce (Pi Wheat)
Chicken Casserole
Shrimp and Rice Casserole
Clam Casserole
Holiday Strata
TOP TEN MEALS
During Growing Up Years
Requirements:
1. Loved by all 5 kids
2. Easy or quick or both
3. Cheap
4. Nutritious
5. Liked by Dad
1. Clam Casserole, Dad’s favorite and so it’s #1
2. Taco Casserole
3. Tacos, chicken or beef
4. Spaghetti or Lasagna
5. Jim’s Green Chili
6. Pork Chops with Potatoes
7. Baked Chicken with Mushroom Soup
8. Pot Roast with Dry Onion Soup
9. Meatloaf (if onions did not show)
10. Shrimp and Rice Casserole (the most often requested
birthday meal)
JIM'S GREEN CHILI
1 chuck roast, 2 to 3 pounds
1 pork roast, 2 to 3 pounds
3 T. flour
3 cloves garlic, diced
3 large onions, diced
2 6 oz. cans green chilies
2 8 oz. cans (jars) Ortega Taco Sauce
2 8 oz. cans Ortega Green Chili Salsa
2 C. water
2 T. lemon juice
Cumin, salt, pepper and oregano
Cube meat and discard fat and gristle. Flour meat and then
brown slowly and thoroughly with garlic, onions and seasonings
to taste. Do this in a heavy pot to prevent scorching. Add
chilies, sauce, salsa, water and lemon juice. The lemon juice is
indispensable.
Simmer at least 2 hours before serving. If you feel it needs
thickened, add a little corn meal. Makes about 20 green chili
burros. We use flour tortillas. The chili freezes perfectly.
TACO CASSEROLE
1 pound, lean ground meat
1 14 oz. can Ranch Style beans
1 8 oz. can tomato sauce or salsa
1 4 oz. can chopped green chilies
1 medium bag Fritos
2-3 C. Longhorn cheese, grated
3-4 tomatoes, diced
½ head iceberg lettuce, thinly sliced
Salt
Sprinkle salt into skillet and add ground meat to brown. Stir
with a fork until well browned and crumbled into fine bits. Add
beans, tomato sauce and green chilies. Mix well and for as long
as it takes to fix the rest of this meal.
Poke a hole in Frito bag to let air out, and crush chips while they
are inside bag. Grate cheese onto a plate. Put tomatoes into a
bowl. Put lettuce into another bowl. Set out salsa.
Now put together this casserole using a 2 quart bowl: Put one
third chips in bottom, one half very hot meat mixture next and
then add half cheese. Repeat same layers again and top with
remaining chips. Cover bowl with lid or aluminum foil and
wait for 5 minutes and it is ready. Put serving onto dinner plate
and cover with lettuce, and salsa.
Leftovers heated in the oven (covered) are just as good but
different. The original is crunchy (like tacos) and the oven
heated version is like enchiladas because chips will be soft.
ENCHILADA CASSEROLE
12 corn tortillas, cut in half
1 onion, finely diced
1 8 oz. can salsa
1 8 oz. can tomato sauce
1 4½ oz. can chopped green chilies
2-3 C. longhorn cheese, grated
Salt, pepper, chili powder
1. Boil water in a medium sauce pan. Quickly dip each
tortilla into boiling water and set on paper towels to
drain.
2. Dice onion and set aside.
3. Make a sauce by heating salsa, tomato sauce and green
chilies plus one can water in a sauce pan. Simmer for 5 -
10 minutes. Season with chili powder, salt and pepper if
desired.
4. Grate the cheese and set aside.
To assemble the casserole: put small amount of the sauce in a
1½ quart round casserole. Layer several tortilla pieces on the
sauce, add more sauce and sprinkle with onion and cheese.
Repeat these layers and finish with cheese. Put into 350 degree
oven and bake for 30 minutes or until it bubbles and cheese
melts. Remove from oven and let sit for about 15 minutes
before serving. Good with bean tostados, tacos or tamales.
Add diced cooked chicken to the layers for a main dish.
This can be put together in the morning in a crock pot. Layer it
all in, turn pot on and ignore it for about 6 hours or until it looks
done.
MEAT LOAF
(really quick)
2 pounds ground meat, the leanest
1 C. bread crumbs –sour dough is great
1 pkg. dry onion soup mix
1 8 oz. can tomato sauce (or ½ C. catsup plus ½ C.
water)
Mix bread crumbs, soup mix and tomato sauce together in a
bowl. Break up ground meat into bowl and mix all ingredients
up with a fork. Pack into a loaf pan. Bake in oven at 350
degrees for 1½ hours.
If you want this done sooner, put into muffin pans, set on cookie
sheet (to avoid drips) and bake at 375 degrees for 25 minute or
400 degrees for 20 minutes.
MEATBALLS IN SOUR CREAM SAUCE
1 pound lean ground beef
1 C. soft bread crumbs
1 egg
¼ C. milk
1 T. onion, minced
1 t. steak sauce
1 t. lemon rind, grated
½ t. garlic salt
¼ t. pepper
3 T. butter
1 green pepper, finely chopped
3 T. flour
1 19 oz. can cut up tomatoes
1 C. sour cream
½ t. seasoned salt
Mix first nine ingredients (beef through pepper). Shape into 24
balls and brown in 2 T. of the butter in a large skillet (or set on
cookie sheet with sides and bake in 375 degree oven for 20
minutes). Remove meatballs.
Add remaining 1 T. of butter to drippings in skillet. Add green
pepper and cook 2 – 3 minutes. Blend in flour. Stir in
remaining ingredients. Put meatballs back into skillet. Bring to
boil and simmer on low for 25 minutes, stirring occasionally.
Makes 4 – 6 servings. These have a wonderful flavor.
These can be cooked in a crock pot on low for 6 – 8 hours.
Sometimes I don’t even sauté anything. Add the sour cream at
the last and cook another 30 minutes on medium.
POT ROAST WITH DRY ONION SOUP MIX
2½ -3½ pounds pot roast
1-2 packages onion soup mix
Trim fat from pot roast. Open the soup mix and stir it in the
package to mix well. Sprinkle about 1/3 of the soup mix onto a
very large piece of aluminum foil. Place the meat in the center
of the foil. Sprinkle the rest of the soup mix on top of the meat.
Fold the foil tightly around the meat being careful to seal it in
the center and both ends so that it will not leak.
Put into a baking pan and bake it at 300 degrees for 3 hours or
200 degrees for 9 hours; it really doesn’t matter. This is so
tender.
ROUND STEAK
Buy a whole or half slice of round steak and ask the
butcher to bone it and run it through his tenderizer two
times
Oil
Flour
Salt, pepper
1 14½ oz. can S & W Cut up Tomatoes
1 onion, diced
Celery, sliced
Carrot, sliced
New potatoes, halved
Trim fat from meat and cut into serving sized pieces. Heat oil in
electric skillet. Dip meat on both sides into flour, salt and
pepper. Brown both sides slowly in skillet, turning when
golden brown. Add tomatoes, onion, celery, carrot and
potatoes.
Simmer, covered, for 1 - 2 hours. Check to make sure liquid
does not evaporate. Liquid should be much reduced and
thickened. Meat should be very tender. Meat seems to be tough
if I cook it too fast or too slow. A simmer is what does the job
right.
STAYABED STEW
1-2 pounds beef stew meat
1 C. carrots, sliced
2 onions, chopped (or boiling onions)
2 raw potatoes, sliced
1 t. salt
¼ t. pepper
1 can soup and ½ can water
Any herbs you want
Mix these things up in a casserole dish that has a tight lid.
Put the lid on and put in a 275 degree oven. Go do something
else for 5 hours. It will cook happily all by itself and be done in
5 hours.
LAMB STEW
It’s not always easy to find cubed lamb meat, but it does make a
really tender, delicious stew.
1-1½ pounds lamb, cubed
1-2 onions, chopped
1 package raw, pealed baby carrots
1 can chicken broth
½ small lemon, juice only
1 package frozen green peas
½ C. fresh parsley, minced
Oil
Salt, pepper
Flour
In an electric skillet, brown floured and seasoned cubes of lamb
in several tablespoons of oil. When nicely browned, add
onions, stir into meat and flour and cook until onions are clear.
Add carrots, one chicken broth and lemon juice. Simmer,
covered, for about one hour, stirring several times. Add water
or more broth if necessary. Add peas and parsley, cook for
another 15 minutes and serve. Good with rice or noodles and
rolls.
LAMB SHANKS
Lamb shanks
1 onion, diced
1 can Franco American Beef gravy (yes,
That’s what it needs!)
1-2 t. curry powder
Flour
Butter
Brown floured lamb shanks in butter in electric skillet. When
browned on all sides, add onion, gravy and curry powder.
Cover and simmer on low for 3 – 4 hours until meat is tender
and loose on bones. Add some flour and water to thicken gravy
if necessary. Serve with Barley Pilaf.
PORK CHOPS WITH APPLES & PEPPERS
6 pork chops
¼ c. flour
½ t. garlic salt
1 t. paprika
1 green pepper, sliced into 6 rings
3 apples, cored and halved
½ C. water
1 T. brown sugar
2 T. Worcestershire sauce
Oil
Put chops, flour, salt and paprika in bag and shake. Brown
chops slowly in 2 T. oil on both sides. Set one green pepper
ring and one apple half on each chop.
Mix water, brown sugar and Worcestershire sauce. Add to
meat. Cook covered and slowly for 40 minutes. Don't boil it.
Just simmer gently. Very tender and tasty.
PORK CHOP CASSEROLE
6 lean pork chops
6 potatoes
1 T. Lawrys Seasoned Salt
2 T. oil
Flour
Flour pork chops. Brown slowly on both sides in oil in heated
electric skillet. While chops brown, peel potatoes, slice thin and
layer into a 9 X 13 inch pan. Sprinkle potatoes with seasoned
salt. Place browned pork chops on top of potatoes in a single
layer.
Pour 1 cup hot water into skillet and stir to scrape loose
browned bits left in pan. Pour mixture over chops and potatoes.
Cover tightly with foil and bake in 375 degree oven for 45
minutes. Remove foil and bake for another 15 minutes.
BARBEQUE SAUCE
1 T. butter
¼ C. onion, chopped
½ t. pepper
½ t. sugar
1 t. dry mustard
1 t. paprika
4 t. Worcestershire sauce
1 t. Tabasco sauce
1 C. catsup
½ C. water
Melt butter in skillet, cook onion until clear. Add other
ingredients, bring to a boil and simmer for 5 minutes. Good
baked over spare ribs or for barbecue beef sandwiches. Simple
and amazingly good!
CHICKEN A LA KING
½ C. mushrooms, chopped
½ C. green pepper, chopped
¼ C. onions, chopped
4 T. butter, oil or margarine
4 T. flour
2½ C. chicken broth (or broth and milk)
1 2 oz. jar pimentos (optional)
2 egg yolks
2 C. cooked chicken, diced
Salt, pepper
Melt butter in skillet and cook mushrooms, peppers and onions
for about 5 minutes. Add flour and stir until smooth. Add broth
slowly and stir until mixture bubbles. Add small amount of
broth mixture to 2 beaten egg yolks and stir briskly. Add egg
mixture to skillet and stir until thick. Add pimentos and chicken
and cook on low until everything is hot. Salt and pepper to
taste. Serve over rice or toast.
This can be put into a casserole, topped with biscuits and baked
at 450 degrees for approximately 20 minutes or until golden
brown. This has a very good flavor.
CHICKEN CASSEROLE
1 chicken, cut up or 2 packages of breasts,
drumsticks and thighs
1 can cream of mushroom soup
Put chicken pieces into a 9 X 13 inch casserole in a single layer.
Spread undiluted soup over all the pieces of chicken. Cover
with foil and bake at 350 degrees for one hour. Remove foil and
cook until top looks lightly browned. This is so easy and kids
love it.
SHRIMP AND RICE CASSEROLE
1 C. uncooked, regular rice
2 t. curry powder
1 t. mustard seeds
½ C. butter or margarine
2 pounds raw shrimp, shelled and deveined
½ t. salt
1 C. dry white wine
2 T. lemon juice
Water
Heat curry powder and seeds in butter in large skillet for 2 - 3
minutes. Stir in shrimps and sauté for 5 minutes. Remove
shrimps with slotted spoon and set aside. Add rice to drippings,
heat gently, stirring constantly until golden. Add salt, wine and
lemon juice and water to make 2 cups liquid.
Turn heat to low, cover and cook approximately 25 minutes
until rice is done and moisture is almost gone. Add shrimps and
stir into rice, cover and heat on low for 5 - 10 minutes until
shrimps are hot. This is quick and easy and good enough for
company. Ready to serve in less than an hour. Serves 4 -6.
For a larger group, add 1 more cup of rice. You don’t have to
increase the amount of shrimp.
CLAM CASSEROLE
1 16 oz. package macaroni (small shells)
1-2 cans minced clams
1 8 – 12 oz. can mushrooms, sliced or pieces
½ C. fresh chives or green onions, sliced thinly
¼ C. fresh parsley, chopped
1 cube butter or margarine
Salt and pepper to taste
Boil macaroni per directions, drain in colander and rinse in
warm water. While macaroni is cooking, melt butter in pan,
sauté chives or onions gently. Add drained mushrooms and
saute for a few more minutes. Add clams with their juice and
simmer until hot. Add salt, pepper and parsley and cook about 3
or minutes until very hot. Put macaroni into clam mixture and
mix well. Serve immediately. Good with fresh fruit cup and
rolls.
HOLIDAY STRATA
10 slices day-old white bread, quartered
10 oz. baked ham, chopped fine (about 2 cups)
6 oz. sharp Cheddar cheese, grated (1½ cups)
1C. finely diced red and/or green bell peppers
1C. sliced scallions or green onions
8 large eggs
3 C. milk
1t. dry mustard
1t.ea. salt, pepper and paprika (or to taste)
Arrange bread in overlapping rows in the bottom of a buttered
3 quart oblong baking dish. Sprinkle with ham, cheese, peppers
and scallions. Beat eggs in a large bowl. Beat in milk, mustard,
pepper and paprika. Pour egg mixture over ingredients in baking
dish. Cover and refrigerate at least 1 hour or overnight.
Heat oven to 350 degrees. Bake 50 to 60 minutes, or until egg
mixture is set and a knife inserted in the center comes out clean.
Remove from oven and let stand 5 to 10 minutes before serving.
Makes 12 to 16 servings. Good for brunch.
VEGETABLES AND FRUITS
German Red Cabbage (Pi Wheat)
Broccoli and Cheese Casserole (Carol Gary)
Two Corn Casserole
Roasted Vegetables
Scalloped Tomatoes (Pi Crutchfield)
Salsa
Squash, Bacon, Cheese Casserole (Aunt Gloria)
Barley Pilaf (Pi Wheat)
Applesauce (Pi Crutchfield)
Fourth of July Salad
Cranberry Sauce (Grandma Randall)
Fresh Fruit Jam
GERMAN RED CABBAGE
1 small head red cabbage
½ C. water
½ C. vinegar
2 T. bacon grease
¼ C. Port wine
Slice cabbage thinly and chop a bit. Put first four ingredients in
a large pot and cook for 3 hours. Add port wine the last 20
minutes.
This can be put in crock pot and cooked all day - on high for an
hour or two and then on low.
BROCCOLI AND CHEDDER CHEESE CASSEROLE
1 16 oz. pkg. frozen cut-up broccoli
1 C. mayonnaise
2 eggs, well beaten
2 C. cheddar cheese, grated
1 onion, finely diced
1 C. cracker crumbs
1 can cream of mushroom soup
Mix all ingredients in large bowl. Pour into a buttered 9” X 13”
pan. Bake at 350 degrees for 25-30 minutes or until golden
brown. Wonderful dish.
TWO CORN CASSEROLE
1 cube butter, melted
1 C. green bell pepper, chopped
½ C. chopped onion
1 17oz. can cream style corn
1 17oz. can whole kernel corn, drained
1 C. yellow corn meal
3 eggs, well beaten
1 C. milk
1 C. sharp cheddar cheese, shredded
Salt and pepper to taste
Sauté chopped vegetables with butter in small skillet. In
large bowl, combine corn, corn meal, eggs and milk.
Stir in vegetable mixture. Pour into buttered casserole.
Sprinkle the shredded cheese over top.
Cook at 350 degrees for 55-65 minutes or until a knife
put into center comes out clean.
ROASTED VEGETABLES
1-3 T. olive oil
1-3 T. fresh rosemary, stripped off stem & chopped
Salt and Pepper to taste
Many different vegetables can be roasted. They can be mixed
or be all of one kind. It is best to roast vegetables of
approximately the same needs for cooking time. Or you can add
more tender types the last 20-30 minutes.
Good combinations are potatoes, winter squash, celery root,
carrots, beets, celery and those odd varieties that many in our
family are fond of - Brussels sprouts, rutabagas, celery root, and
even turnips.
Peel veggies, if needed, and cut into good sized chunks. Put in a
cookie tray or large pan (with sides). Pour olive oil over all,
sprinkle with chopped rosemary, salt and pepper and toss until
all vegetables are coated. I have given up using a spoon and just
dive in with hands - does a better job. Put tray (or pan) into a
preheated 400-degree oven for 45 minutes - to 1 hour. Check
them twice and turn them with a pancake turner. Check for
doneness with a paring knife. Brown and crisp is good.
Easiest and, I think, best are potatoes, washed, not peeled and
cut in halves or quarters. My favorites are new or sweet
potatoes, and also butternut squash. I buy it already cubed at
Trader Joe’s. These all tend to cook more quickly.
Other herbs and seasonings can be used. Brussels sprouts are
good with a bit of vinegar mixed in the olive oil. Chopped
parsley tossed over the finished veggies is nice. I have never
used butter, because I’m told that it will burn.
SCALLOPED TOMATOES
2 cans S&W cut up tomatoes, drain slightly
1-2 C. crushed Ritz crackers
2-3 T. butter or margarine
Melt butter in skillet and toast cracker crumbs, stirring
frequently. Put 1 can tomatoes in a 1½ quart casserole, salt and
pepper and put ½ of the crumbs over the tomatoes. Add second
can of tomatoes, salt and pepper and top with rest of the crumbs.
Dot with butter and put uncovered into 350-degree oven for 30
minutes or until tomatoes bubble and crackers look crispy.
Very good with pork roast.
SALSA
1 15 oz. can S&W cut up tomatoes (as is or
whirled in blender
1 small can chopped green chilies
1/3 C. onion, finely diced
¼ C. fresh cilantro
Salt, pepper, tabasco, minced garlic to taste
Mix all ingredients and store in glass jar with tight lid. Keeps
for 1 – 2 weeks. Good on everything except ice cream.
SQUASH CASSEROLE
6-8 slices bacon
6-8 summer squash, yellow crookneck or scalloped
or both
1 onion, diced
Fresh, minced garlic
Salt and pepper
1-2 C. cheddar cheese, grated
Fry bacon until well done, drain, reserve grease and set aside.
Wash and dry squash. Sauté squash in small amount of bacon
grease. Add garlic, salt, pepper and small amount of water.
Cover and steam until very tender. Remove lid and stir until
liquid evaporates. Crumble bacon over squash. Sprinkle cheese
over all. Put lid on 1 – 2 minutes until cheese melts. Serve
immediately.
BARLEY PILAF
2 medium onions
1 15 oz. can mushrooms, drained
¼ pound butter
1¾ C. barley
4-6 C. chicken broth
½ t. salt
Heat butter in electric skillet. Cook onions until clear. Add
mushrooms and cook a few minutes longer. Add barley and
cook until light brown. Stir often while barley browns. Add
broth, cover and simmer until barley is tender. If mixture starts
to get dry, add more broth. After broth is added, this can be
baked in the oven in a covered casserole at 350 degrees for 1 1/2
hours, instead of a skillet.
Note: using fresh mushrooms will result in a gray color.
APPLESAUCE
6 Golden Delicious apples (the best variety)
½-1 C. Sugar
Lemon juice
½ t. each, cinnamon and nutmeg
Water
Peel apples, cut into quarters and remove seeds. Put apples into
large pot and add about 1 cup water and a squeeze of lemon
juice. Cover and cook gently about 20 minutes, or until tender.
Remove from heat and mash apples slightly. Add ½ - 1 cup
sugar and maybe a ½ tsp. of cinnamon and nutmeg. Stir to
blend. Pour into a bowl and cool. Taste and adjust seasonings.
Store covered in fridge. Easy and very delicious.
FOURTH OF JULY FRUIT SALAD
Fresh strawberries and/or fresh raspberries
Fresh pineapple and/or bananas
Fresh blueberries
Sugar
Whipped cream or Cool Whip
Wash all fruit except bananas. Put all berries in a glass serving
bowl, sprinkle with a little sugar and stir gently. Put in
refrigerator for about 20 minutes. Add bananas and pineapple
just before serving and mix gently. The red, white and blue
colors are perfect. Serve with whipped cream or Cool Whip on
the side for added cholesterol.
Grammy with Adam and Molly
CRANBERRY SAUCE
1 bag fresh cranberries
1 C. sugar
1 C. water
Pick over cranberries and discard any unfortunate ones. Wash
and put into a pot with the sugar and water. Cook over medium
heat and stir frequently until mixture boils. Lower heat and boil
gently for about 10 minutes or until skins pop. Remove from
heat, cool slightly and pour into clean, hot, glass jars. When
cool, put lid on jar and store in refrigerator.
JAM
We make apricot, peach, strawberry or blueberry when the fruit
is in season and on sale. You will also need sugar, lemons,
paraffin, jars, giant spoon and tongs.
1. Wash fruit. Blueberries need no other preparation.
Strawberries need to be cut in half. Peaches need to be
dipped into boiling water for 30 seconds and skins
slipped off. Seeds need to be removed from apricots and
peaches before they are cut up. Fruit should be ripe but
not overripe. A little under ripe fruit is good as it
contains more pectin which will make jam thick.
2. Wash jars in hot soapy water and rinse carefully. Pour
boiling water into each one (or dip into a large pot of
boiling water) and drain on clean teatowels. If you have
a good dishwasher, you can skip this process and run the
jars through the wash and dry cycle. Use them hot right
out of the washer.
3. Measure fruit carefully. Do not make in batches of more
than 8 cups. Put prepared fruit into large pot and set on
stove over a medium heat. Mash fruit with a potato
masher. When juice begins to form in a few minutes,
add ½ - 1 cup sugar for every cup of fruit measured.
Add juice of about half a lemon and stir until sugar
melts. Bring to a boil stirring frequently. Watch the
mixture making sure it does not foam up and boil over.
If it starts to do this, stir or remove from heat until it
calms down. You want it to boil gently during this stage
but not over the sides of the pot so you need to adjust the
heat. Stir while this is going on to make sure the fruit is
not sticking (burning will be next).
JAM
(continued)
4. I’m guessing, but in about 20 minutes the fruit should
begin to look clear and thicker. Test some by putting a
spoonful in a cold dish (which you’ve been keeping in
the icebox). Chill the test jam for a few minutes. If it
looks like you want your jam to look, it’s ready to ladle
into the jars. Proceed with the greatest of care. Boiling
sugar can cause extra bad burns. Fill each jar about ½
inch from the top. Leave room to pour melted paraffin
over to seal the jar. When cool, gently wash any spilled
jam off of the outside of the jars and put in a row on
your kitchen counter to admire. The colors are really
beautiful.
5. This is a nice job for two people especially if children
are around. One needs to tend the boiling hot caldron
constantly. Kids should not be in the kitchen while jam
is being poured. Paraffin melting is a worry also! I
usually did this at night or when everyone was at school.
I store the jam in the refrigerator but it can be kept on a
cupboard shelf.
DESSERTS
Fruit Crisp (Janet Campbell)
Fresh Apple Cake (Ginger Allingham)
Carrot Cake (Pat Fridena)
Sherry Cake (Ginger Allingham)
Pumpkin Sheet cake (Bernadette Galvin)
Chocolate Cookie Sheet Cake (Pat Fridena)
Whipped Cream Pie
Pumpkin Pie (Pi Crutchfield)
Mincemeat
Pie Crust (Pi Crutchfield)
Pumpkin Bread
Orange Poppy Seed Cake (Ann)
Plum Pudding (Margaret Barr)
Holiday Cranberry Bread (Joanne Pernu)
Scotch Whiskey Cake (Ginger Allingham)
Orange Rum Cake
Lizzies (Mary Higgins)
Thumbprint Cookies
Soft Ginger Cookies (Grandma Randall)
Gingerbread Boys (Ginger Allingham)
Bourbon Balls (Mary Higgins)
Mice (Margaret Lea)
DESSERTS (continued)
Austrian Crescents
Shortbread Cookies
Lemon Bars
Sugar Cookies (Margaret Lea)
Cocoa Peanut Logs
Praline Bars
Apricot Bars
Molasses Crinkles
Chocolate Cheese Drop Cookies
Danish Sugar Cookies
Cornmeal Sugar Cookies (Carol)
Chocolate Shortbread (Carol)
Brownies (Janet Campbell)
Date Cooky Pillows
Fudge (Auntie Pos)
Candid Orange Peel
Nut Goodie Bars (Joanne Pernu)
Truffles
Honey – Butter Sauce (Aunt Tucky)
Hot Fudge Sauce (Pi Crutchfield)
FRUIT CRISP
1 C. Bisquick
½ C. sugar
½ t. cinnamon
¼ C. margarine, melted
1 15 oz. can of pie fruit
Spread fruit in square pan. Mix Bisquick, sugar, cinnamon in
bowl and pour melted margarine over it. Toss quickly and
crumble over fruit. Bake 25 minutes at 400 degrees. Serve with
ice cream. Tastes great, takes almost no time to prepare and
good enough for company. Ingredients are easy to have on
hand.
FRESH APPLE CAKE
1¼ C. oil
2 C. sugar
¼ C. milk
2 eggs, well beaten
3 C. apples, chopped
3 C. flour
1 t. baking soda
1-2 t. cinnamon
2 t. vanilla
1 C. nuts, chopped
Mix oil, sugar, milk and eggs. Add apples and vanilla. Add dry
ingredients and nuts. Bake in large tube pan (Bundt or ring pan)
at 350 degrees for 1 – 1½ hours. Cool before removing.
CARROT CAKE
Beat together:
2 C. sugar
1½ C. oil
Add:
4 eggs
2 C. flour
2 t. baking soda
1 t. salt
2 t. cinnamon
Add:
3 C. carrots, grated
½ C. raisins, soaked several hours in enough bourbon
to cover
½ C. walnuts or pecans, chopped
Grease 2, 9” or 3, 8” round cake pans and line them with a circle
of waxed paper. Pour mixture into pans. Bake at 350 degrees
for 35 minutes (9” pans) or 25 minutes (8” pans). Remove from
oven when cake springs back when you touch it and cool for 10
minutes. Ice when completely cool.
ICING
1 box powdered sugar
¼ C. margarine
1 8 oz. package cream cheese
2 t. vanilla
Mix all ingredients together and beat until fluffy.
SHERRY CAKE
1 package yellow cake mix
1 package instant vanilla pudding, 4 serving size
¾ C. oil
¾ C. sherry
4 eggs
Butter
Cinnamon
Granulated sugar
Powdered sugar
Combine first five ingredients and mix on medium speed for 10
minutes. Butter Bundt pan (ring pan) and coat with cinnamon-
sugar. Add ½ of batter, more cinnamon-sugar and rest of batter.
Bake 45 – 60 minutes at 350 degrees. Let cool 10 minutes and
turn out onto plate. Dust with powdered sugar.
PUMPKIN SHEETCAKE
Beat together:
4 eggs
2 C. sugar
1 C. oil
Add:
2 C. flour
2 t. baking soda
2 C. pumpkin
2 t. cinnamon
½ t. salt
Mix well. Bake in jelly roll pan at 350 for 25 – 30 minutes. Ice
when cool:
ICING
3 oz. cream cheese
¼ C. margarine
2 C. powdered sugar
1 t. vanilla
1 T. milk
CHOCOLATE COOKIE SHEET CAKE
Mix in a bowl:
2 C. sugar
2 C. flour
4 T. powdered cocoa
1 t. cinnamon
Bring to a full boil and set aside:
1 C. water
2 cubes (8 oz.) butter
½ C. Crisco (shortening)
Add to flour mixture:
2 eggs
½ C. buttermilk or sour cream
1 t. baking soda
1 t. vanilla
Pour hot liquid into flour and egg mixture while still hot. Mix
and pour into greased and floured sheet cake pan. Bake at 400
degrees for 20 minutes.
ICING
1 box powdered sugar
4 T. powdered cocoa
1 T. vanilla
1 cube (4 oz) butter, melted
4-5 T. milk
Beat all ingredients together until smooth. Pour on cake and
spread as soon as it comes out of the oven and let cool.
WHIPPED CREAM PIE
1 C. real whipping cream
3 oz. cream cheese
¾ C. granulated sugar
1 t. vanilla
1 package frozen strawberries
1 baked pie shell or graham cracker crust
1 T. cornstarch
Whip cream to very soft peaks. Add softened cream cheese, ½
cup of the sugar and vanilla. Whip until stiff and all ingredients
are well-blended. Pour into cooled pie shell. Place in
refrigerator.
To prepare strawberries, thaw and drain over sauce pan to
reserve juice. Add ¼ cup sugar and cornstarch to sauce pan and
cook over low heat until thickened. Remove from heat and
allow to cool. Return strawberries to thickened mixture when
cool. Pour strawberry mixture over pie and refrigerate several
hours.
PUMPKIN PIE (makes two, 9-inch pies)
4 eggs
1 No. 2½ can (3½ cups) Del Monte pumpkin
1⅓ C. sugar
1 t. salt
1 t. cinnamon
1 t. powdered ginger
1 t. nutmeg
4 T. butter, melted
1¾ C. hot milk
1 uncooked pastry shell
Beat eggs slightly, add pumpkin, sugar, salt and spices. Mix
well. Add melted butter, hot milk and stir thoroughly. Pour
into uncooked pastry shells. Bake in hot oven (450 degrees) for
15 minutes. Reduce heat to moderate (350 degrees) and
continue to bake for 35 minutes, or until the pie filling is “set”
and the crust nicely browned.
MINCEMEAT (FOR PIES)
6 apples, peeled and chopped in food processor
3 pounds raisins, chopped in food processor
1½ C. almonds, blanched
7 oz. candied orange peel
3½ oz. candied lemon peel
8 oz. dates, finely sliced
2 C. apple juice
Juice of 1 lemon and 3 oranges
3 C. brown sugar
2 t. ground cinnamon
1 t. ground nutmeg
1½ t. ground cloves
1½ t. ground allspice
Chop apples, raisins, almonds, orange peel and lemon peel in
food processor. Cook all ingredients for 10 -15 minutes, stirring
often. Add:
1 C. brandy
1 C. butter, melted
Ready to use. Will keep in fridge for 3 months or in freezer for
one year.
PI PIE CRUST (for 1, 9”, two-crust pie)
2 2/3 C. sifted flour
1 t. salt
1 C. Crisco (shortening)
6 T. water
Mix dry ingredients. Stir in water one tablespoon at a time
using a fork or pastry blender. Press together into a ball and
knead a few times. Roll out one-half of the dough on floured
board about 1-1/2” larger than pie tin for bottom crust. Roll out
other half ½” larger than pie tin for top crust. Bake per
directions for type of pie being made.
MOM PIE CRUST (for 1, 9” two-crust pie)
Use 3 Betty Crocker pie crust sticks. Mix per directions and
hope for the best.
PUMPKIN BREAD
3 C. sugar
1 C. vegetable oil
1 2/3 C. pumpkin (1 pound can)
4 eggs, beaten
3½ C. all-purpose flour
2 t. baking soda
2 t. salt
1 t. baking powder
1 t. ground cinnamon
1 t. ground nutmeg
1 t. ground cloves
1 t. ground allspice
2/3 C. water
Grease two 9” x 5” x 3” loaf pans; dust lightly with flour; tap
out any excess. Combine sugar, oil, pumpkin and eggs; beat
until light and fluffy. Sift together flour, baking soda, salt,
baking powder, cinnamon, nutmeg, allspice and cloves. Add to
pumpkin mixture alternately with water; mix until blended.
Turn into pans. Bake in moderate oven (350 degrees) 45 - 60
minutes, or until centers spring back when lightly pressed with
fingertip. Cool loaves in pans 10 minutes. Turn out onto wire
rack; cool completely.
ORANGE POPPY SEED CAKE
¼ C. poppy seeds
2 C. flour
1 t. baking powder
1 t. baking soda
1 C. butter, softened
1 C. granulated sugar
3 eggs, separated
1 t. orange brandy
1 C. sour cream
Grated rind of 1 orange
Cream butter, sugar and egg yolks until fluffy. Add orange
brandy, sour cream, orange rind and poppy seeds. Mix flour,
baking powder, soda. Add to bowl and blend well. Beat egg
whites until soft peaks form, and blend in to batter. Pour
mixture into tube pan (Bundt pan) (buttered and floured). Bake
at 350 degrees for 50 minutes.
GLAZE
½ C. sugar
¼ C. orange juice
1/3 C. orange brandy
Cover hot cake with glaze while still in pan. Let soak until cool.
Remove from pan onto cake rake.
PLUM PUDDING
1 C. flour
1 C. sugar
1 C. suet, chopped
1 C. nuts, chopped
1 C. dates
1½ C. currants
2 C. raisins
1 C. bread crumbs
1 t. each: cinnamon, nutmeg
½ t. each: allspice, cloves, salt
1 C. milk
2 eggs
Mix all dry ingredients well. Beat eggs and milk, add to dry
ingredients and mix well. Put into well-greased, covered pans.
Steam in large pot of water on stove top for 2½ hours. Remove
from pans while hot. When cooled, wrap in waxed paper or
store in airtight tins. To serve: steam again or reheat in
microwave. Serve with Nutmeg Sauce or Butter Sauce.
HOT NUTMEG SAUCE
½ C. sugar
1 T. cornstarch
¼ t. each: nutmeg, salt
1 C. boiling water
2 T. butter, melted
1½ T. lemon juice
Mix sugar, cornstarch, salt and nutmeg. Gradually add water.
Cook over low heat until thick and clear. Add butter and lemon
juice and blend well. Serve over plum pudding. Also good
over apple dumplings.
HOLIDAY CRANBERRY BREAD
Sift Together:
2 C. flour
1 C. sugar
1½ t. baking powder
½ t. baking soda
1 t. salt
Combine:
Juice and grated rind of one orange
2 T. shortening
Enough boiling water to make total of ¾ cup
Add:
1 egg, well-beaten
Blend liquid into dry ingredients. Stir only until flour mixture is
dampened.
Add:
1 C. nuts, chopped
1 C. raw cranberries, halved
Pour into greased, 9” x 5” x 3” inch pan. Push batter into
corners leaving center slightly hollowed. Let stand 20 minutes
before baking. Bake at 350 degrees 60 to 70 minutes. Cool
before slicing.
SCOTCH WHISKEY CAKE
1 pound brown sugar (2 1/3 C. firmly packed)
¾ C. margarine or butter
7 eggs
3 C. flour, sifted (I do)
¼ C. flour, sifted
2 pounds Muscat raisins, seeded
3½ C. pecans
1 T. cinnamon
2 whole nutmegs, grated
1 T. baking powder
½ C. bourbon
Cream together butter and sugar. Add eggs. Add 3 cups of
flour and other dry ingredients alternately with bourbon. Toss
raisins and nuts in ¼ cup of flour until well coated. Add to
batter and stir gently until well mixed. Grease 3 loaf pans or 1
very large ring pan (Bundt pan) and line bottom(s) with waxed
paper. Pour batter into pan(s). Bake at 275 degrees for 2½ - 3
hours until cake shrinks from sides of pan and top springs back
when lightly pressed with finger. This cake is the absolute best.
ORANGE RUM CAKE
1 C. butter
1 C. sugar
1 t. baking soda
1 C. buttermilk
2 grated rinds of oranges
1 grated rind of lemon
2 C. nuts, finely chopped
2 eggs
2½ C. flour
2 t. baking powder
Heat oven to 350 degrees. Grease 9” or 10” diameter tube pan
(Bundt pan). Cream butter until fluffy, add sugar, grated rinds
and eggs gradually. Beat until very light. Mix dry ingredients,
sift and add alternately with buttermilk in small amounts beating
each time just until blended. Pour batter into pan and bake
approximately 1 hour. Sides should shrink from pan and cake
spring back when pressed with finger. Remove from oven and
while hot, pour the following glaze slowly over the cake:
1 C. sugar
Juice from 2 oranges
Juice from 1 lemon
¼ C. rum
Strain juice and mix with sugar in a saucepan. Bring to a boil
and stir until sugar dissolves. Remove from heat, add rum.
Let cake stand for a day or two before serving. Remove from
cake pan and put on plate. This is tricky: I use 2 plates. I dump
the cake out on one, set the other on the cake and turn it over if
there is a top (as in a Bundt pan). Sprinkle with powdered sugar
and serve. Good for a pot luck or buffet. I used to bake this for
New Year's Eve.
LIZZIES
15 oz. seedless raisins (1 package)
½ C. bourbon or orange juice
¼ C. butter or margarine, softened
½ C. light brown sugar, packed
2 eggs
1½ C. regular all-purpose flour
1½ t. baking soda
1½ t. ground cinnamon
½ t. ground nutmeg
½ t. ground cloves
1 pound (4 cups) pecan halves or broken walnut
meats
15 oz. currants (1 package)
1 pound candied cherries
Confectioner’s (powdered) sugar (optional)
Stir raisins and bourbon together and let stand 1 hour. Preheat
oven to 325 degrees. Cream butter, then gradually beat in
brown sugar. Add eggs, one at a time, beating well after each.
Mix next 5 ingredients (flour thru cloves) and add, mixing well.
Add raisins and bourbon, nuts, currants and cherries and mix
well.
Drop by teaspoonfuls onto buttered cookie sheets. Bake about
15 minutes. Remove to cake racks and cool. Makes about 10
dozen.
To Store: Store in airtight containers. Just before serving,
sprinkle with confectioner’s sugar, if desired. Can be frozen.
THUMBPRINT COOKIES
Sift Together:
1½ C. flour, sifted
¼ t. salt
Cream:
¾ C. butter, gradually adding
1 C. packed brown sugar
Blend In:
1 unbeaten egg yolk
½ t. vanilla
Add:
the dry ingredients to the wet and mix thoroughly. Chill
1 hour for easier handling.
Shape:
dough into balls, 1 inch in diameter. Place on ungreased
baking sheets.
Press:
deep hole in center of cookie with floured thimble,
finger or thumb.
Bake:
in 375 degree oven about 10 minutes.
Put scant (1/2 t.) raspberry jelly into each hole and return to
oven until jelly barely melts (maybe 5 minutes). Remove and
cool before storing. (I usually triple this recipe.)
SOFT GINGER COOKIES
1 C. butter
1 C. granulated sugar
1 C. cream, soured with 1 t. white vinegar
1 C. molasses
2 eggs
5 C. flour, sifted
½ t. salt
1½ t. baking soda
2 t. baking powder
1 t. ground ginger
1 t. ground cloves
1 t. ground cinnamon
1 T. powdered cocoa
Cream butter and sugar until fluffy. Add eggs and beat well.
Beat in molasses and all spices. Add flour and cream
alternately. Chill dough for several hours. Drop by heaping
teaspoons onto greased cookie sheet and bake at 350 degrees for
10 to 12 minutes.
GLAZE
When cookies are cool, they may be iced with this glaze:
1 cup sifted powdered sugar
strained lemon juice
Mix until smooth.
GINGERBREAD BOYS
2 C. butter or margarine
2 C. brown sugar
1 C. molasses
4 eggs
9 C. flour
3 t. baking soda
2 t. each ground ginger, ground cinnamon
1 t. each ground nutmeg, ground cloves, salt
Gingerbread boy cookie cutter
Cream butter and sugar. Beat in molasses and eggs. Add
spices, baking soda, salt and flour and stir until well mixed.
Chill for several hours or overnight. Roll out dough 1/8” thick
and cut out boys. Set on greased cookie sheets. Make eyes,
nose, etc. on each boy with a pointed toothpick before baking.
Bake in 325 degree oven for about 10 minutes. Remove from
sheets while still warm and cool on wire racks. When
completely cool, store in an airtight tin.
BOURBON BALLS
4 T. cocoa
1 C. powdered sugar
2 T. light corn syrup plus enough bourbon to make
½ cup
1½ C. vanilla wafers, crushed
¾ C. pecans, finely chopped
½ C. powdered sugar (for dredging)
Stir together cocoa and powdered sugar. Stir in syrup and
bourbon mixture. Add wafer crumbs and nuts and mix
thoroughly. Roll mixture into small balls and dredge in
powdered sugar. Store in airtight tins.
MICE
1 C. margarine
¾ C. powdered sugar, sifted
1 t. vanilla
¾ t. salt
1 C. rolled oats
2 C. flour, sifted
½ C. nuts, finely chopped
Mix all ingredients in bowl. Press into “mouse shapes” with
fingers. Bake on greased cookie sheet at 325 degrees for 25 - 30
minutes until very lightly browned. Roll in powdered sugar.
AUSTRIAN CRESCENTS
1 C. walnuts or pecans, finely ground
1 C. butter (soft)
¾ C. sugar
2½ C. all-purpose flour, sifted
1½ t. vanilla extract
Combine all ingredients, and knead quickly to a smooth dough
with fingers. Shape 1 teaspoon of dough at a time into small
crescents, about 1½ inches long. Bake on ungreased cookie
sheets in pre-heated moderate oven (350 degrees) until slightly
browned, about 15 to 17 minutes. Cool for 1 minute. While
still warm, roll cookies in powdered sugar.
SHORTBREAD COOKIES
1 C. butter
½ t. salt
¾ C. firmly packed brown sugar
2¼ - 2½ C. flour, sifted
Cream butter and salt. Gradually add brown sugar, creaming
thoroughly. Blend in flour to form a stiff dough.
Divide mixture into four parts; shape each into a ball. Place on
ungreased baking sheets and flatten into circles, about ½ inch
thick. Flute to form scalloped edges. Prick lines on circles with
fork, outlining 12 wedges on each.
Bake in slow oven (300 degrees) 25 to 30 until light golden
brown. While warm, cut along pricked lines but do not cut all
the way through. Cool; break into wedges. Makes 4 dozen
cookies.
LEMON BARS
2¼ C. all purpose flour, sifted
½ C. powdered sugar, sifted
1 C. butter or margarine
4 eggs
2 C. granulated sugar
1/3 C. lemon juice
1 grated rind of lemon
½ t. baking powder
Powdered sugar, sifted
Sift 2 cups flour and ½ cup powdered sugar. Cut shortening
into flour/sugar until mixture clings together. Press into 13 x 9
inch baking pan. Bake at 350 degrees until lightly browned,
about 20 to 25 minutes. Remove from oven.
Put eggs, sugar and lemon juice in blender or into bowl for
blending with electric mixer. Blend until thick and smooth. Sift
remaining ¼ cup flour and baking powder, and add to egg
mixture; add lemon rind; blend well. Pour over baked crust.
Bake at 350 degrees 25 minutes more. Sprinkle with sifted
powdered sugar. Cool; cut into bars. Makes about 30.
MRS. LEA'S SUGAR COOKIES
1 pound butter
1 C. brown sugar
1 C. white, granulated sugar
3 eggs
6 C. flour
1 t. vanilla
1 t. baking soda
Cream butter and sugars. Add other ingredients and mix well.
Chill, roll out and cut into shapes, or use cookie cutters. Bake at
350 degrees 8 to 10 minutes.
COCOA PEANUT LOGS
1/3 C. peanut butter
4 C. Cocoa Krispies
1 C. (6 oz.) semi-sweet chocolate pieces
Melt chocolate pieces and peanut butter over hot, not boiling
water. Stir until well blended and remove from heat. Add
Cocoa Krispies. Press mixture into a 9 x 9 inch pan. Put in
refrigerator until hard (1 - 2 hours). Cut into log-shaped bars.
With one more cup of Cocoa Krispies, this fills a 9 x 13 inch
pan. This is a quick cookie for homeroom parties, etc.
PRALINE BARS
Combine:
¾ C. margarine, melted
1 C. nuts, chopped
Add:
2 C. brown sugar
2 eggs, well-beaten
1 C. flour
½ t. baking powder
Bake in greased 9 x 13 inch pan for 30 minutes at 350 degrees.
Cut while warm. These are easy and really delicious. Good
enough for company and good with ice cream.
APRICOT BARS
1½ C. flour
1 t. baking powder
1 t. salt
1½ C. oats, quick or regular
1 C. brown sugar
1 C. butter, melted
1 C. apricot preserves
Combine dry ingredients. Pour butter over and toss quickly.
Press 2/3 of mixture into bottom of ungreased 9 x 13 inch pan.
Spread with preserves. Sprinkle remaining mix on top. Bake at
350 degrees for 30 minutes.
Don’t put preserves too close to edge; it will burn. Currant or
raspberry jelly is good too.
MOLASSES CRINKLES
Mix thoroughly:
¾ C. butter, softened
1 C. brown sugar (packed)
1 egg
¼ C. molasses
Stir In:
2¼ C. flour, sifted
2 t. soda
¼ t. salt
½ t. ground cloves
1 t. ground cinnamon
1 t. ground ginger
Chill dough. Heat oven to 375 degrees. Roll dough into balls
the size of large walnuts. Flatten balls with bottom of drinking
glass dipped in granulated sugar OR dip tops in granulated
sugar. Place, sugared-side-up, 3 inches apart on greased baking
sheet. Bake approx. 13 minutes just until set but not hard. Do
Not Over Cook. Makes about 4 dozen cookies. Should be soft
and chewy.
CHOCOLATE CHEESE DROP COOKIES
1½ C. granulated sugar
1 C. butter or shortening
3 oz. cream cheese
1 egg
2 T. milk
1 t. vanilla
½ t. salt
2 squares unsweetened chocolate, melted
2¼ C. flour
1½ t. baking powder
½ C. walnuts, chopped
Cream sugar, butter and cream cheese. Add egg, milk, vanilla,
salt and chocolate and mix well. Add flour, baking powder and
walnuts and mix well. Drop by teaspoons onto cookie sheet.
[missing baking time and temperature] Do not overcook. They
should be chewy and soft.
DANISH SUGAR COOKIES
2 C. granulated sugar
2 C. butter
2 eggs
2 t. vanilla
4 C. flour
1 t. baking soda
1 t. cream of tartar
Cream sugar and butter. Add eggs and vanilla and mix well.
Add other ingredients and mix well. Form balls and put on
greased cookie sheet. Flatten with drinking glass dipped in
cinnamon-sugar and sugar. Bake 8 - 10 minutes at 350 degrees.
CORNMEAL SUGAR COOKIES
1 C. butter
1 C. granulated sugar
2 egg yolks
1 t. grated lemon peel
1½ C. flour
1 C. yellow corn meal
Beat butter and sugar until fluffy. Add egg yolks and lemon
peel and beat. Add flour and cornmeal and stir until well mixed.
Chill dough for 3 – 4 hours. Roll out on bread board sprinkled
with sugar or roll out between layers of waxed paper to 1/8 inch
thickness. Cut shapes or use cookie cutters. Sprinkle cookies
with sugar before baking. Bake at 350 degrees for 8 -10
minutes. Cool slightly but remove from cookie sheet while still
warm. These are good for Fall events. Autumn leaf, acorn and
pumpkin cookie cutters are good. These can also be iced if
desired.
CHOCOLATE SHORTBREAD
½ c. butter, softened
8 T. sugar
1 t. vanilla
5 T. powdered cocoa
1 C. flour
Cream butter until pale and fluffy. Add sugar and vanilla and
beat well. Sift flour and cocoa together (do not skip sifting),
add to butter mixture until smooth. Chill dough until firm
enough to roll. On a sugared surface, roll out dough to 3/8 inch
thick. Cut cookies and bake on greased cookie sheet at 275
degrees for 30 minutes. This is the best chocolate cookie that I
know of.
BROWNIES
2 C. granulated sugar
2 squares, bittersweet baker’s chocolate
1 C. margarine
4 eggs, well beaten
1½ C. flour
1 t. salt
1 t. baking powder
2 t. vanilla
1 C. nuts, chopped
Melt butter and chocolate together in heavy pan over low heat.
Add sugar gradually. Add eggs, vanilla and nuts. Add flour,
salt and baking powder. Bake in 9 X 13 inch pan in 350 degree
oven for 25 - 30 minutes.
DATE COOKY PILLOWS
1½ C. brown sugar
½ C. butter or margarine
1 egg
1 t. vanilla
2½ C. flour
1½ t. each: cream of tartar and baking soda
½ C. milk with 1½ t. vinegar added
Cream sugar, butter, egg and vanilla. Mix flour with cream of
tartar and soda. Add flour mixture and milk alternately to
creamed mixture and stir until blended. Cover and chill at least
8 hours. Roll out dough one portion at a time and keep rest of
dough in fridge. Use a heavily floured board and work quickly.
Cut out round cookies and set on greased cookie sheets. Top
with 1 teaspoon date filling (see below) and cover with a second
cookie. Bake at 350 degrees for 12 minutes or until lightly
browned. Cool on wire racks. Store in airtight tins. A
delicious cookie but dough is soft and hard to handle; Katie and
Carol declare it to be among their greatest challenges.
DATE FILLING
¾ C. orange juice
½ C. granulated sugar
2 C. dates, chopped
½ C. nuts, finely chopped
Gently boil all ingredients for 5 minutes, stirring to prevent
burning. Add nuts. Let cool before using.
FUDGE
1 jar marshmallow cream
3 small packages or 1½ large package chocolate
chips (small)
¼ pound margarine
4½ C. sugar
1 large can Carnation evaporated milk
1 t. vanilla
1½ C. nuts, chopped
Put marshmallow, chocolate chips and margarine in large bowl.
Mix sugar and milk in pan over low heat; boil for at least 14
minutes, stirring constantly. Pour over mixture in bowl. Beat
until cool, adding vanilla and nuts. Pour into buttered plates or
large pan. Put into refrigerator. When firm, cut into squares.
Makes 5 pounds.
CANDIED ORANGE PEEL
1 large, navel orange
3/8 C. sugar
Water
Preheat oven to 250 degrees [??]. Cut bottom and top off
orange and discard. Slit skin of orange into quarters from top to
bottom and peel orange. Cut peel lengthwise into 1/8 inch wide
julienne strips.
Put orange peel strips into saucepan with enough cold water to
cover and boil over high heat for 5 minutes. Drain, rinse under
cold water. Repeat the procedure two more times.
Return peel strips to saucepan, add sugar and ¼ cup water and
bring to boil over medium heat. Reduce heat and simmer until
liquid evaporates and sugar glazes rind strips. Stir often during
this phase. It takes 20 -30 minutes. Lay peel strips to drain
separately on a cake rack set on a cookie sheet or waxed paper.
When completely cool, pack in an airtight container at room
temperature. Keeps for 3 months. Good to eat as is or to use in
fruit cakes or cookies or dipped in chocolate.
NUT GOODIE BARS
1 6 oz. pkg. butterscotch chips
1 6 oz. pkg. chocolate chips
½ C. butter
¾ C. peanut butter
1/3 package miniature marshmallows
8 oz. salted peanuts (or more)
Melt butterscotch and chocolate chips, butter and peanut butter
together in double boiler (or microwave). Butter a pan and
cover with marshmallows and peanuts. Pour chocolate mix over
marshmallows and nuts and cool in refrigerator.
TRUFFLES
1½ pounds semisweet (baker’s) chocolate
½ C. heavy cream
3 T. Grand Marnier (liqueur)
½-1 C. powdered sugar
½ C. unsweetened cocoa powder or ground nuts
Melt chocolate in top of double boiler over simmering water.
Add the cream and brandy and stir until blended. Cool to room
temperature, beat in sugar. Chill till firm, not hard. Shape into
balls. Roll in cocoa or ground nuts. Store in airtight container
in refrigerator.
HONEY – BUTTER SAUCE
½ C. butter
1 C. powdered sugar
3 T. honey
2 T. cream
Cook in double boiler slowly until sugar is dissolved. Good
over mince-meat tarts, apple dumplings or plum pudding.
HOT FUDGE SAUCE
1 C. cocoa
1 C. sugar
½ C. margarine or butter
1 C. milk or cream
pinch of salt
1 t. vanilla
Mix together all ingredients except vanilla. Bring to rolling
boil, stirring all the time until thick. Remove from heat. Add
vanilla, stir until smooth.
You can also cook this in a double boiler over barely simmering
water for about 15 minutes. This way you don’t have to stir it
constantly, just 2 or 3 times.
BREADS, MISCELLANEOUS
Dad’s Pancakes
Dad’s Waffles
Waffles a la Kissler
French Toast
Syrup (Pi Crutchfield)
Cinnamon Toast
Granola
Raisin Bran Muffins
Oatmeal Muffins (Joan Caruso)
Graham Cracker Muffins
Pumpkin Muffins
Seven Week Bran Muffins (Joanne Pernu)
Mexican Corn Bread (Pat Fridena)
Bread Stuffing (Pi Crutchfield)
DAD'S PANCAKES
He uses only Hungry Jack Buttermilk Pancake Mix. Follow
directions and use Dad’s expert light touch. He says to wait
until bubbles form before turning Pancake. They are done when
underside is light brown. Don’t turn more than one time or they
get tough.
DAD'S WAFFLES
He uses only Bisquick. Follow directions. Make sure waffle
iron is hot enough. Pour batter to cover just slightly over one
half the area on the waffle iron surface. Gently shut the lid and
find something else to do for about 5 minutes. After the light
goes off, he waits another minute. Open lid and use a fork to
pull waffle loose from top half of the iron. He lifts waffle off
with his fork. Eat while hot.
WAFFLES A LA KISSLER
Hot waffles covered with butter, fresh, sweetened mashed
strawberries (one tablespoon sugar) and topped with whipped
cream. Some family members are known to put syrup on before
piling on the strawberry and whipped cream layers. This
awesome concoction is served in the spring when our
strawberries are ripe [there was bed of strawberries years ago
along the south side of the house]. We also have bacon or
sausage, fresh orange and /or grapefruit juice and coffee. No
one eats lunch.
FRENCH TOAST
Wheatberry bread (or other firm bread)
3 eggs
1 C. milk
1 t. sugar
1 t. oil (optional)
1 t. vanilla
½ t. cinnamon
½ t. nutmeg
Break eggs into blender. Add rest of the ingredients and whirl
for about half a minute. Pour into a wide bowl that a slice of
bread will fit into.
Melt butter on griddle. Soak one slice in bowl for a short time.
Hold the bowl over the griddle if you think the bread will drip
on its way from bowl to griddle. Cook over medium heat until
bottom side is golden brown. Turn over and cook until the
second side is golden. Serve immediately with butter and syrup
or fresh applesauce.
SYRUP
4 C. granulated sugar
½ C. light brown sugar (optional)
2 C. water
1 t. vanilla
1 t. maple flavoring
Combine sugar and water. Stir until dissolved. Bring to a boil,
lower heat, cover and boil gently for 10 minutes. Remove from
heat, cool slightly and add vanilla and maple flavors. Stir only
until mixed; makes about 1 quart. This keeps indefinitely in
refrigerator but is best used at room temperature. This costs a
fraction of “real” syrup from the store and tastes just as good. I
store it in syrup bottles that I’ve saved or in a glass jar with a
good lid.
CINNAMON TOAST
1 slice bread
Butter
Cinnamon sugar mix (1 part cinnamon : 3 parts sugar)
Toast the bread, and butter it while hot. Sprinkle cinnamon
sugar mix liberally over the buttered toast. Put toast into toaster
oven or in regular oven until sugar mixture bubbles. Remove,
cut into birdie beaks. Make sure sugar is not too hot before
serving (or Adam will test it and burn himself.)
GRANOLA
6 C. regular, uncooked, rolled oats
1/2-1½ C. wheat germ
½ C. nonfat dry milk (optional)
1 C. nuts: almonds, pecans or walnuts (can be mixed)
1/2-1 C. sunflower seeds
½ C. vegetable oil
1 C. honey (or ¼ C. honey plus 1/3 C. brown sugar)
1 t. vanilla
1 t. cinnamon
½ t. ground cloves or ground nutmeg
1-2 C. dried raisins, dates, currants or apricots
Toast oats, wheat germ, dry milk powder and nuts in shallow
pan in 300 degree oven for 15 minutes. Heat oil and honey (or
brown sugar) in small saucepan until warm (and brown sugar is
dissolved). Add vanilla and spices, stir into oats and toss until
combined. Spread in thin layers in several pans. Bake in 250
degree oven 15 - 30 minutes, stirring 2 times. Remove from
oven, stir in dried fruit and cool completely before storing in
airtight containers.
RAISIN BRAN MUFFINS
1¼ C. flour
3 t. baking powder
½ t. salt
½ C. sugar
3 C. Kellogg’s Raisin Bran
1¼ C. milk
1 egg
1/3 C. vegetable oil
Stir together flour, baking powder, salt and sugar. Set aside.
Put Raisin Bran and milk into mixing bowl. Stir to combine and
let soak for 1 – 2 minutes. Add egg and oil and beat well. Add
dry ingredients and stir only until combined. Put batter into 12,
greased muffin pan cups. Bake in 400 degree oven about 25
minutes. Serve warm.
OATMEAL MUFFINS
Soak together for 1 hour:
1 C. rolled oats
1 C. buttermilk or soured milk
Mix together thoroughly:
1/3 C. butter
½ C. brown sugar
1 egg
Sift together:
1 C. flour, sifted
1 t. baking powder
½ t. baking soda
1 t. salt
Stir oats and milk mixture and flour mixture alternately into
butter-sugar-egg mixture. Put batter into 12, greased muffin pan
cups. Bake at 400 degrees for 25 minutes.
GRAHAM CRACKER MUFFINS
1 C. graham cracker crumbs (about 16 crackers)
2 T. sugar
pinch of salt
1 egg, beaten
1 t. cinnamon
2 t. baking powder
½ C. milk
2 T. margarine, melted
1 C. nuts, chopped
½ C. currants, raisins or chopped dates
Whirl crackers in blender (or use commercial crumbs; I do that
because it’s easier). Mix with sugar, salt, baking powder and
cinnamon. Add milk, eggs and margarine. Stir just until
blended. Put batter into 12, greased muffin pan cups. Bake at
400 degrees 20 - 25 minutes. These are really good.
PUMPKIN MUFFINS
1 egg
¾ C. milk
1 C. canned pumpkin
½ C. vegetable oil
2 C. flour
2 t. each: ground cinnamon, ground nutmeg, ground
cloves
1/3 C. sugar
2 t. baking powder
½ t. salt
½ C. raisins, currants or nuts (optional)
Heat oven to 400 degrees. Grease bottoms of 12 medium
muffin cups. Beat egg, stir in milk, pumpkin and oil. Add in
remaining ingredients all at once and stir just until mixed.
(Batter should be lumpy.) Fill muffin cups and bake about 20
minutes. Remove immediately from pan.
SEVEN WEEK BRAN MUFFINS
2 C. 40% bran flakes
2 C. boiling water
1 C. margarine
3 C. sugar
4 eggs, beaten
5 C. flour
5 t. baking soda
1 t. salt
1 qt. buttermilk
4C. Kellogg’s All Bran cereal
Raisins, dates or currants (optional)
Pour boiling water over bran flakes, set aside to cool. Cream
margarine, sugar and eggs. Add cooled bran flakes. Sift
together flour, baking soda and salt. Add buttermilk and All
Bran cereal. Stir to mix with large spoon; do not use mixer.
Cover and store in refrigerator.
When ready to bake, use without stirring. Bake in greased
muffin tins at 375 degrees for 20 minutes. Makes 6 dozen
muffins. Batter will keep for seven weeks.
MEXICAN CORN BREAD
1 can creamed corn
¾ c. milk
1/3 c. shortening, melted
2 eggs, beaten
1 C. corn meal
½ t. baking soda
1 t. salt
1 4 oz. can, diced green chilies
1½ C. cheddar cheese, grated
Mix all ingredients. Pour into 9 x 9 inch greased pan (can use
pie pan also). Bake 45 minutes at 400 degrees.
Good with Navy Bean or Albondigas soup. Leftover pieces are
delicious topped with salsa and heated in the Micro. Tastes like
Green Corn Tamales.
BREAD STUFFING
(enough for a 20 lb. turkey)
20 C. bread crumbs - french bread is good
2 white or yellow onions, diced
1 bunch celery, thinly sliced (leaves too)
2 sticks (1/2 pound) butter
3-4 C. broth
3-4 T. poultry seasoning
2 t. salt
1 t. pepper
Sauté onions and celery in butter in heated skillet. Sprinkle in
salt, pepper and poultry seasoning. Pour butter mixture over
bread crumbs and toss well. Sprinkle broth over crumbs and
mix again until all crumbs are moist. Pack lightly in turkey.
Any extra dressing can be baked in a casserole covered tightly
with foil.
Paco and Grammy, Thanksgiving 2008