| Apple Pie - see crust recipe below. | |
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6 to 8 sliced apples
1/2 cup granulated sugar 1/2 cup brown sugar 2 tablespoons floor |
sprinkle of salt
1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 2 tablespoons butter |
| Mix sliced apples with sugars, flour, salt, nutmeg and cinnamon. Place in 9 inch pie shell. Daub with pats of butter. Cover with the top crust. Perforate the top crust by inserting a few knife vents into it. Bake for 1 to 1 1/4 hours at 350º until clear juices bubble through vents. | |
| Banana Nut Bread | |
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1 egg
1/2 cup milk 1/4 cup oil 3 soft bananas (with skins going brown) 1/2 cup chopped pecans or walnuts |
In separate bowl mix dry ingredients:
1 1/2 cups flour 1/2 cup sugar 2 tsp. baking powder |
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Beat egg. Stir in milk and oil. Mash up banana and add to wet mixture. Add in dry ingredients. Add nuts. Batter will be lumpy.
Pour into greased loaf pan. Bake at 350º for about 30 minutes or until center is dry when you stick in a toothpick. | |
| Chicken Pot Pie - see crust recipe below. | |
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2 cups of roasted chicken
1 cup sliced fresh mushrooms 1 cup chicken gravy (canned is okay if you don't have any leftover gravy) | 1 can of cooked potatoes and carrots (drained) or 1 potato and 1 carrot diced, placed in a bowl with enough water to cover them and microwaved for 8 minutes on high.
1/2 can of corn, drained |
| Combine all the ingredients in a large bowl. Place in pie shell and cover with top crust. Bake in 350º oven for 1 to 1 1/4 hours until crust is golden and gravy bubbles out of vents. | |
| Chicken Wings | |
| 12 to 24 chicken wings
1/2 cup honey 2 tablespoons cayenne pepper sauce (or Frank's Hot Sauce) |
1 tablespoon cayenne pepper 1/4 cup water |
| Deep fry chicken wings. In a small saucepan combine honey, pepper sauce, cayenne pepper and water. Bring to gentle boil and continue to boil for three to five minutes, stirring occasionally. Sauce is done when it is slightly thickened. Turn off heat, cover pan and allow to sit until wings are done cooking. Pour sauce over wings. | |
| Chocolate Chip Cookies | |
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2/3 cup Crisco
2/3 cup butter, softened 1 cup granulated sugar 1 cup brown sugar (packed) 2 eggs 2 teaspoons vanilla |
3 cups flour
1 teaspoon baking soda 1 teaspoon salt 1 cup chopped pecans 1 12 oz. package semisweet chocolate pieces |
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Heat oven to 375º. Mix thoroughly shortening, butter, sugars, eggs and vanilla. Blend in remaining ingredients. Drop dough by rounded teaspoons 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown. Cool slightly before removing from baking sheet. | |
| Chocolate Sauce | |
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2 bars unsweetened baking chocolate
1/2 cup water | 3/4 cup sugar
1/2 stick butter 1/2 teaspoon vanilla |
| In small saucepan melt chocolate in water, stirring constantly until melted. Bring to boil. Stir in sugar until completely dissolved and let mixture slightly thicken. Remove from heat. Add butter and vanilla. Cool slightly. Refrigerate leftover sauce. | |
| Christmas Cookies | |
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Mix in one bowl:
2 1/4 cups flour 1/2 cup confectioners sugar 1/4 tsp. salt |
In another bowl:
1 cup of butter (2 sticks) or 1 stick butter & 1 stick margarine 1 tsp. vanilla |
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Blend dry mixture into butter mixture until a dough ball is formed. Place on floured surface and roll out to 1/4 inch thickness. Use cookie cutters to cut out dough. Place on ungreased cookie sheet. Bake in 325º oven for 10 minutes or until golden. Cool then dip in icing and sprinkle with sugar.
Icing:
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| Corn Fritters | |
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Dry Ingredients:
1/4 cup flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon cayenne pepper |
1 can of corn, drained
1 egg 1 tablespoon melted butter 1 tablespoon milk |
| Blend dry ingredients in a bowl. In a larger bowl beat egg. Add butter and milk. Add dry ingredients. Add corn. Let stand 2 minutes.
Heat skillet with a couple tablespoons of vegetable oil. Place spoonfuls of corn fritter mixture onto skillet. Cook til golden brown on both sides. Serve with chicken gravy. | |
| Fondue | |
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1/4 cup butter
1/4 cup flour 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 teaspoon dry mustard |
1 1/2 cups milk
2 cups shredded extra sharp cheddar |
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In saucepan, melt butter over low heat. Blend in flour, salt, pepper and dry mustard. Cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese; heat over low heat, stirring constantly until cheese melts. Pour into a fondue server or a bowl deep enough for dipping. Serve with Italian or rye bread cubes, fried bread, fried mushrooms or anything else you like. | |
| Jello Salad | |
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1 8oz. Cool Whip, thawed
1 16oz. California Style Cottage Cheese 1 package pineapple Jello 1 package orange Jello |
1 20oz. can crushed pineapple, drained
1 11 oz. can mandarin orange slices, drained 2 cups mini marshmallows |
| Blend by hand (not with food processor or mixer) in large bowl Cool Whip and cottage cheese. Stir in gelatin powder. Fold in pinapple and oranges. Add marshmallows. Chill for several hours. | |
| Lasagne - divide recipe in half for a smaller serving | |
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1 lb. lasagne noodles
2 lb. ricotta cheese 2 eggs 1 tsp. sugar |
1/4 tsp. nutmeg
1/2 lb. shredded mozzerella 1 16 oz. jar or can of spaghetti sauce Grated Parmesan cheese |
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Cook lasagne noodles thoroughly, drain in a colander, then drench in cold water to cool the noodles. Straighten the noodles out on a plate.
In a large mixing bowl, beat the eggs, add the sugar and nutmeg. Stir in ricotta. In a baking dish or pan:
Cover pan with foil. Bake in 350º oven for about an hour. Serve with extra sauce. | |
| Macaroni and Cheese - you may wish to cut this recipe in half for just two people | |
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3 tablespoons butter, melted
2 cups of uncooked elbow macaroni 1 teaspoon salt |
1/4 teaspoon cayenne pepper
1lb. shredded sharp American cheese (Land-O-Lakes) 4 cups milk |
| In large bowl combine ingredients. Pour into greased, uncovered casserole and bake for 1 hour at 350º | |
| Peanutbutter Cookies | |
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Dry Mixture:
2 1/2 cups flour 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt |
Creamed Mixture:
1/2 cup Crisco 1 stick butter, softened 1 cup peanutbutter 1 cup granulated sugar 1 cup brown sugar 2 eggs |
| In a large bowl combine the dry ingredients. In a larger bowl combine the creamed ingredients. Slowly add dry mixture to creamed mixture. Place dough in refrigerator for an hour.
Place teaspoon-sized balls on ungreased cookiesheet. Tamp down gently with floured fork. Bake in a 350º oven for about 13 minutes. | |
| Peanut Butter Squares | |
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The squares:
1 cup peanutbutter 1/2 cup corn syrup 1/2 cup brown sugar 3 cups Rice Krispies | Chocolate topping:
12oz. bag of semisweet chocolate chips 1/2 cup butter 1 cup confectioner's sugar 2 tablespoons water |
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Mix and heat peanutbutter, corn syrup and brown sugar in a sauce pan. Bring to a gentle boil. Pour over Rice Krispies, mix and spread out on a greased 8X8 pan. Mix and gently heat chocolate topping ingredients until they begin to bubble. Let mixture cool a couple minutes. Pour and spread over Rice Krispie mixture. Place in refrigerator for an hour until the chocolate topping sets. | |
| Pie Crust - for a top and bottom crust | |
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2 1/2 cups of flour
1 teaspoon salt |
1 cup Crisco
6 tablespoons of water |
| In a large bowl combine flour and salt. Using 2 knives (or a shortening cutter) combine the flour mixture with the Crisco, cutting the Crisco into the mixture until a course meal consistency is achieved. Add half the water and stir. Then add the other half of the water.
Place half the dough on a floured surface and roll out with a rolling pin. Place crust in 9 inch pie pan. Roll out other half of dough for the top crust. After filling is put into pie shell, brush the perimeter of the crust with a little water. Put the top crust on and use a knife to cut the crust around the perimeter of the pie pan. Crimp the crust with a fork dipped in flour. Perforate the top crust by inserting a few vents with the knife into it. | |
| Turkey - If turkey is frozen, allow to thaw in the refrigerator for 2 days. Wash turkey and take giblets, neck and gravy packet out of cavity. Stuff cavity - do NOT stuff bird until just before putting it in the oven. | |
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Stuffing:
10 - 15 slices of bread, torn into small pieces approx. 2/3 cup of water - to moisten the bread 1 small onion, chopped |
1/2 stick of butter, melted
2 to 3 teaspoons of poultry seasoning generous sprinkle of salt and pepper |
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Put about 2 inches of water in the pan with the turkey, cover and put in 350º oven for about 3 to 3 1/2 hours (for a 10 to 12 lb. bird). Cook uncovered for last 1/2 hour so skin turns brown.
Once turkey is done, put on platter and allow to stand for 15 to 20 minutes. Put turkey juices in a saucepan, bring to boil, add mixture of cornstarch and water (about 3 tbsp. cornstarch and 1/4 cup water). Also add 1/4 to 1/2 tsp. Gravy Master for brown gravy. Stir mixture as it bubbles and thickens. Reduce heat and simmer until turkey is ready to serve. | |
| Potato Pancakes | |
| 4 large potatoes, peeled
1/4 cup chopped onion |
1/2 tsp. salt
1 egg, beaten 2 tbsp. flour |
| Soak peeled potatoes in salted water for 1/2 hour. Dry potatoes and grate. Add onion, salt, egg and flour. Place mixture by spoonfuls in skillet with oil and cook until golden brown. | |