Baked Rice (Mary Michalek Skypala)
1 cup rice
2 cup water
1 Tbsp margarine
1 tsp. salt
1/2 cup margarine
1/2 cup sugar
1 can crushed pineapple
2 eggs, beaten
3/4 cup milk
Bring the rice, water, 1 tablespoon margarine and salt to a boil. Cover and simmer 15 minutes. Stir in margarine and sugar. Cool. Add pineapple, eggs and milk. Bake for 1 hour in a well-greased dish at 350°.
Tuesday, December 16, 2008
Fried Chicken
Fried Chicken (Mrs. Vince Skypala)
Chicken
Egg
Milk
Flour
Oil
Cut chicken into pieces. Dip in beaten egg and milk combined. Roll in flour. Fry in cooking oil at high heat. Remove from skillet when done and place in covered roaster. Keep in 3000 oven until ready to serve.
Chicken
Egg
Milk
Flour
Oil
Cut chicken into pieces. Dip in beaten egg and milk combined. Roll in flour. Fry in cooking oil at high heat. Remove from skillet when done and place in covered roaster. Keep in 3000 oven until ready to serve.
Thursday, November 13, 2008
Apple Pie
6 – 8 Golden Delicious apples
1 cup sugar
1 tsp cinnamon
2 Tbsp flour
2 Tbsp butter
2 unbaked 9 inch pie crusts
Heat oven to 400 F. Peel, core, and cut apples into small pieces and place in a large bowl. In a small bowl, mix sugar, cinnamon, and flour. Pour the sugar mixture over the apples pieces. Mix till each piece is evenly coated. Pour mixture into an unbaked pie shell. Dot the apples with pats of butter. Cover with the second pie crust. Seal the edges by pressing the top and bottom crusts together. Trim to ½ inch beyond the rim and use fingers to crimp. Sprinkle the top crust with sugar and poke holes in the crust with a fork. Cover the pie crust edges with strips of foil. This will prevent the edges from becoming too brown.
Bake at 400 F for 50 minutes or until done.
As made by Ethel
1 cup sugar
1 tsp cinnamon
2 Tbsp flour
2 Tbsp butter
2 unbaked 9 inch pie crusts
Heat oven to 400 F. Peel, core, and cut apples into small pieces and place in a large bowl. In a small bowl, mix sugar, cinnamon, and flour. Pour the sugar mixture over the apples pieces. Mix till each piece is evenly coated. Pour mixture into an unbaked pie shell. Dot the apples with pats of butter. Cover with the second pie crust. Seal the edges by pressing the top and bottom crusts together. Trim to ½ inch beyond the rim and use fingers to crimp. Sprinkle the top crust with sugar and poke holes in the crust with a fork. Cover the pie crust edges with strips of foil. This will prevent the edges from becoming too brown.
Bake at 400 F for 50 minutes or until done.
As made by Ethel
Brownies
1 stick butter
1 ½ cup sugar
3 tbsp cocoa powder (Add more cocoa for darker chocolate taste)
3 eggs
¼ tsp salt
¾ tsp baking powder
1 cup flour
1 tsp vanilla
1 cup chopped pecans
Mix together in order listed.
Bake at 350° F for 20 minutes
As made by Ethel
1 ½ cup sugar
3 tbsp cocoa powder (Add more cocoa for darker chocolate taste)
3 eggs
¼ tsp salt
¾ tsp baking powder
1 cup flour
1 tsp vanilla
1 cup chopped pecans
Mix together in order listed.
Bake at 350° F for 20 minutes
As made by Ethel
Buttermilk Cake
1 cup shortening (Crisco sticks)
2 cups sugar
4 eggs
1 cup buttermilk
2&1/4 cups flour
¼ tsp. salt
1/2 tsp baking powder
1/2 tsp soda
1 tsp vanilla
Preheat oven to 325 F. Grease and flour a Bundt pan.
Cream shortening and sugar. Add eggs one at a time and beat. Combine flour, salt, baking powder, and soda. Add flour mixture alternately with buttermilk and blend. Stir in vanilla. Pour into prepared pan.
Bake for 1 hour and 10 minutes.
Note: Soured milk can be used instead of buttermilk. Add 1&1.2 tsp. vinegar to 1 cup of milk and let stand for 15 min.
As made by Grandma Skyp
2 cups sugar
4 eggs
1 cup buttermilk
2&1/4 cups flour
¼ tsp. salt
1/2 tsp baking powder
1/2 tsp soda
1 tsp vanilla
Preheat oven to 325 F. Grease and flour a Bundt pan.
Cream shortening and sugar. Add eggs one at a time and beat. Combine flour, salt, baking powder, and soda. Add flour mixture alternately with buttermilk and blend. Stir in vanilla. Pour into prepared pan.
Bake for 1 hour and 10 minutes.
Note: Soured milk can be used instead of buttermilk. Add 1&1.2 tsp. vinegar to 1 cup of milk and let stand for 15 min.
As made by Grandma Skyp
Chocolate Chip Cookies
1 cup butter
¾ cup granulated sugar
¾ cup firmly packed brown sugar
1 tsp vanilla
½ tsp water
2 eggs
1 tsp soda
1 tsp salt
2¼ cups flour
1 pkg (12oz) semi-sweet chocolate chips
1 cup chopped pecans (optional)
1 cup flaked coconut (optional)
Heat oven to 375 F. Combine butter, sugars, vanilla, and water and beat until creamy. Mix in two eggs. Add ¼ cup flour, salt, and soda and beat. Gradually blend in the rest of the flour. With a wooden spoon, mix in the chocolate chips and nuts, if desired. Spoon onto a greased cookie sheet and bake at 375 F for 10 – 12 minutes.
As made by Ethel
¾ cup granulated sugar
¾ cup firmly packed brown sugar
1 tsp vanilla
½ tsp water
2 eggs
1 tsp soda
1 tsp salt
2¼ cups flour
1 pkg (12oz) semi-sweet chocolate chips
1 cup chopped pecans (optional)
1 cup flaked coconut (optional)
Heat oven to 375 F. Combine butter, sugars, vanilla, and water and beat until creamy. Mix in two eggs. Add ¼ cup flour, salt, and soda and beat. Gradually blend in the rest of the flour. With a wooden spoon, mix in the chocolate chips and nuts, if desired. Spoon onto a greased cookie sheet and bake at 375 F for 10 – 12 minutes.
As made by Ethel
Chocolate Oatmeal Cookies
Chocolate Oatmeal Cookies
1 cup shortening (Crisco sticks with no trans fat), or butter or margarine
2 cups sugar
2 eggs
1/2 tsp vanilla
4 Tbsp cocoa
1&1/2 cups flour
1/2 tsp baking powder
1/4 tsp salt
2 cups oatmeal
Cream shortening, and sugar together until light and fluffy.
Add eggs, vanilla, and cocoa and beat.
Add baking powder, salt and 1/2 cup of flour and mix until thoroughly blended.
Add the rest of the flour and mix.
Add the oatmeal slowly and stir. (You may need to do this by hand with a wooden spoon.)
Form into small balls (1 inch).
Place at least 2 inches apart on a lightly greased baking sheet. (I usually press each one down with a spoon or my hand.)
Bake at 375 F (350 F if baking sheet is dark) for 10-12 min or until lightly browned. Cool and remove from baking sheet.
Makes 4-5 dozen.
As made by Grandma Skyp
1 cup shortening (Crisco sticks with no trans fat), or butter or margarine
2 cups sugar
2 eggs
1/2 tsp vanilla
4 Tbsp cocoa
1&1/2 cups flour
1/2 tsp baking powder
1/4 tsp salt
2 cups oatmeal
Cream shortening, and sugar together until light and fluffy.
Add eggs, vanilla, and cocoa and beat.
Add baking powder, salt and 1/2 cup of flour and mix until thoroughly blended.
Add the rest of the flour and mix.
Add the oatmeal slowly and stir. (You may need to do this by hand with a wooden spoon.)
Form into small balls (1 inch).
Place at least 2 inches apart on a lightly greased baking sheet. (I usually press each one down with a spoon or my hand.)
Bake at 375 F (350 F if baking sheet is dark) for 10-12 min or until lightly browned. Cool and remove from baking sheet.
Makes 4-5 dozen.
As made by Grandma Skyp
Corn Flake Cookies
2 egg whites
1 cup sugar
1 cup coconut
1/2 cup nuts
2 cups corn flakes
1 t vanilla
1 T flour
Beat egg whites and sugar
Add remaining ingredients in order.
Bake until lightly brown at 300 F
As made by Grandma Skyp
1 cup sugar
1 cup coconut
1/2 cup nuts
2 cups corn flakes
1 t vanilla
1 T flour
Beat egg whites and sugar
Add remaining ingredients in order.
Bake until lightly brown at 300 F
As made by Grandma Skyp
Country Kitchen Dessert
1 can (8oz) crushed pineapple (Save ¼ of the juice)
1 pkg (small 3-4 oz) instant jello pudding (vanilla)
2 cups milk (Mix well with pudding)
1 small (6oz) pound cake (cubed)
2 cups Softened whipped topping
2 bananas
½ to 1 cup pecans
Slice the bananas and soak in pineapple juice to prevent browning.
Mix cake pieces, whipped topping, pineapple, and ¼ of the juice.
Place the cake mixture in the bottom of a 13 x 9 pan. Layer the soaked bananas on top of the cake layer. Top this layer with the pudding mixture.
Sprinkle the pecans on top. Chill at least one hour.
As made by Grandma Skyp
1 pkg (small 3-4 oz) instant jello pudding (vanilla)
2 cups milk (Mix well with pudding)
1 small (6oz) pound cake (cubed)
2 cups Softened whipped topping
2 bananas
½ to 1 cup pecans
Slice the bananas and soak in pineapple juice to prevent browning.
Mix cake pieces, whipped topping, pineapple, and ¼ of the juice.
Place the cake mixture in the bottom of a 13 x 9 pan. Layer the soaked bananas on top of the cake layer. Top this layer with the pudding mixture.
Sprinkle the pecans on top. Chill at least one hour.
As made by Grandma Skyp
Family Circle Coffee Cake
½ cup unsalted butter, softened (1 stick)
1&½ cup sugar
2 eggs
1 cup sour cream (8 oz carton)
2 tsp vanilla
2 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 – 1 cup chopped pecans (optional)
Heat oven to 325 F. Coat a 9 inch square baking pan with nonstick spray and set aside. Beat butter and 1 cup sugar until fluffy. Beat in eggs one at a time. Stir in sour cream and vanilla. Mix in baking powder, soda, and salt. Then stir in flour and mix until the batter is smooth. Spoon half of the batter into pan.
Combine remaining ½ cup sugar, cinnamon, and nuts (if using) in a small bowl. Sprinkle 2/3 of the mixture over the batter. Top with remaining batter and sprinkle with remaining cinnamon-sugar mixture.
Bake at 325 F for 50 minutes or until a toothpick inserted in center comes out clean. Serve warm.
As made by Ethel
1&½ cup sugar
2 eggs
1 cup sour cream (8 oz carton)
2 tsp vanilla
2 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 – 1 cup chopped pecans (optional)
Heat oven to 325 F. Coat a 9 inch square baking pan with nonstick spray and set aside. Beat butter and 1 cup sugar until fluffy. Beat in eggs one at a time. Stir in sour cream and vanilla. Mix in baking powder, soda, and salt. Then stir in flour and mix until the batter is smooth. Spoon half of the batter into pan.
Combine remaining ½ cup sugar, cinnamon, and nuts (if using) in a small bowl. Sprinkle 2/3 of the mixture over the batter. Top with remaining batter and sprinkle with remaining cinnamon-sugar mixture.
Bake at 325 F for 50 minutes or until a toothpick inserted in center comes out clean. Serve warm.
As made by Ethel
Fresh Fruit Cobbler
3/4 cup sugar
1/2 cup butter (not melted but soft)
2/3 cup milk
2 tsp baking powder
pinch (¼ tsp) salt
1 cup flour
3 cups fresh fruit (may be sweetened with sugar if desired)
Mix sugar, butter, milk, baking powder, salt and flour. Spray baking dish with PAM and pour in batter. Put the fruit on top and bake at 350 F for about an hour.
Add egg and milk and mix until thoroughly blended.
As made by Grandma Skyp
1/2 cup butter (not melted but soft)
2/3 cup milk
2 tsp baking powder
pinch (¼ tsp) salt
1 cup flour
3 cups fresh fruit (may be sweetened with sugar if desired)
Mix sugar, butter, milk, baking powder, salt and flour. Spray baking dish with PAM and pour in batter. Put the fruit on top and bake at 350 F for about an hour.
Add egg and milk and mix until thoroughly blended.
As made by Grandma Skyp
Fudge
Fantasy Fudge
3 cups sugar
¾ cup butter or margarine
2/3 cup evaporated milk
2 cups (12 oz pkg.) semi-sweet chocolate chips
1 jar marshmallow creme
1 tsp vanilla
1 cup chopped nuts
Combine sugar, butter, and milk; bring to a rolling boil, stirring constantly. (Mixture scorches easily.) Boil 5 more minutes over medium heat, stirring constantly. Remove from heat; stir in chocolate chips until melted. Add marshmallow crème, nuts, and vanilla; beat until well blended. Pour into a greased 9 x 13 inch pan. Cool; cut into squares.
As made by Ethel
3 cups sugar
¾ cup butter or margarine
2/3 cup evaporated milk
2 cups (12 oz pkg.) semi-sweet chocolate chips
1 jar marshmallow creme
1 tsp vanilla
1 cup chopped nuts
Combine sugar, butter, and milk; bring to a rolling boil, stirring constantly. (Mixture scorches easily.) Boil 5 more minutes over medium heat, stirring constantly. Remove from heat; stir in chocolate chips until melted. Add marshmallow crème, nuts, and vanilla; beat until well blended. Pour into a greased 9 x 13 inch pan. Cool; cut into squares.
As made by Ethel
German Chocolate Cake and Icing
German Chocolate Cake
1 pkg (4 oz) German Sweet Chocolate
1/2 cup boiling water
2&1/4 cups flour
1 tsp soda
1/2 tsp salt
1cup butter or shortening
2 cups sugar
4 egg yolks, unbeaten
1 tsp vanilla
1 cup buttermilk
4 egg whites, stiffly beaten
Melt chocolate in boiling water and cool. Sift flour with soda and salt. Set aside. Beat egg whites until stiff and set aside.
Cream butter and sugar until light and fluffy. Add egg yolks one at a time. Stir in melted chocolate and vanilla. Add flour mixture alternately with buttermilk. Fold in egg whites, half at a time. Pour into two greased and floured wax paper lined 8 inch round cake pans or a 9 x 13 oblong pan.
Bake at 350 F for approximately 30 – 40 minutes.
As made by Ethel
Coconut Pecan Frosting
1&2/3 cups cream (or one large can of evaporated milk)
1&1/2 cups sugar
3 egg yolks
1/2 cup butter or margarine (1 stick)
1 tsp vanilla
1 cup flaked coconut
1 cup chopped pecans
Combine milk, sugar, egg yolks, and butter. Cook over medium heat 12 to 15 minutes, stirring constantly until the mixture thickens. Remove from heat and stir in coconut, pecans, and vanilla. Continue beating until cool and of spreading consistency.
NOTE: If using a cake mix instead of the above cake recipe, use the three egg whites from the frosting plus 1 egg when following the directions on the box.
As made by Ethel
1 pkg (4 oz) German Sweet Chocolate
1/2 cup boiling water
2&1/4 cups flour
1 tsp soda
1/2 tsp salt
1cup butter or shortening
2 cups sugar
4 egg yolks, unbeaten
1 tsp vanilla
1 cup buttermilk
4 egg whites, stiffly beaten
Melt chocolate in boiling water and cool. Sift flour with soda and salt. Set aside. Beat egg whites until stiff and set aside.
Cream butter and sugar until light and fluffy. Add egg yolks one at a time. Stir in melted chocolate and vanilla. Add flour mixture alternately with buttermilk. Fold in egg whites, half at a time. Pour into two greased and floured wax paper lined 8 inch round cake pans or a 9 x 13 oblong pan.
Bake at 350 F for approximately 30 – 40 minutes.
As made by Ethel
Coconut Pecan Frosting
1&2/3 cups cream (or one large can of evaporated milk)
1&1/2 cups sugar
3 egg yolks
1/2 cup butter or margarine (1 stick)
1 tsp vanilla
1 cup flaked coconut
1 cup chopped pecans
Combine milk, sugar, egg yolks, and butter. Cook over medium heat 12 to 15 minutes, stirring constantly until the mixture thickens. Remove from heat and stir in coconut, pecans, and vanilla. Continue beating until cool and of spreading consistency.
NOTE: If using a cake mix instead of the above cake recipe, use the three egg whites from the frosting plus 1 egg when following the directions on the box.
As made by Ethel
Gingerbread
1/2 cup sugar
1/2 cup butter
2 eggs
1 cup molasses
1 cup hot water
2 t soda
1/4 t cloves
1/2 t cinnamon
1 t ginger
2 1/2 cups flour
Add ingredients in order and mix together until smooth. Bake at 350 for 25 minutes in a greased 13 x 9 pan.
As made by Grandma Skyp
Grandma got this recipe from Mrs. Fetsch. The first year Andy and I were married Andy told me he liked gingerbread. So I went over to Grandma's house and asked how on earth do I make gingerbread. She got out a recipe book and showed me the recipe. I copied it down and made it for Andy. He loved it and has been requesting it every Christmas since.
1/2 cup butter
2 eggs
1 cup molasses
1 cup hot water
2 t soda
1/4 t cloves
1/2 t cinnamon
1 t ginger
2 1/2 cups flour
Add ingredients in order and mix together until smooth. Bake at 350 for 25 minutes in a greased 13 x 9 pan.
As made by Grandma Skyp
Grandma got this recipe from Mrs. Fetsch. The first year Andy and I were married Andy told me he liked gingerbread. So I went over to Grandma's house and asked how on earth do I make gingerbread. She got out a recipe book and showed me the recipe. I copied it down and made it for Andy. He loved it and has been requesting it every Christmas since.
M & M Cookies
1 cup shortening
1 cup brown sugar
½ cup granulated sugar
2 tsp vanilla
2 eggs
2 ¼ cups flour
1 tsp soda
1 tsp salt
1 ½ cup M&M's candies
Mix first 8 ingredients together in order.
Spoon onto ungreased cookie sheet and add M & Ms.
Bake 10-12 minutes at 375° F
.
As made by Ethel
1 cup brown sugar
½ cup granulated sugar
2 tsp vanilla
2 eggs
2 ¼ cups flour
1 tsp soda
1 tsp salt
1 ½ cup M&M's candies
Mix first 8 ingredients together in order.
Spoon onto ungreased cookie sheet and add M & Ms.
Bake 10-12 minutes at 375° F
.
As made by Ethel
Molasses Cookies
1 cup lard (Crisco or butter)
1 cup sugar
1 cup molasses
2 tsp vinegar
1 tsp cinnamon
2 tsp allspice
1/2 tsp cloves
1/4 tsp salt
2 tsp soda
3 cups flour
1 cup chopped nuts
Cream shortening and sugar until light and fluffy. Add molasses and vinegar and beat until smooth. Add spices, salt, and soda and mix thoroughly. Slowly blend in the four. When finished, stir in the chopped nuts. Chill the dough 1 hour. Form into small (about 1 inch in diameter) balls and flatten with a glass dipped in sugar.
Bake at 375 F for 8-10 minutes.
As made by Grandma Skyp
1 cup sugar
1 cup molasses
2 tsp vinegar
1 tsp cinnamon
2 tsp allspice
1/2 tsp cloves
1/4 tsp salt
2 tsp soda
3 cups flour
1 cup chopped nuts
Cream shortening and sugar until light and fluffy. Add molasses and vinegar and beat until smooth. Add spices, salt, and soda and mix thoroughly. Slowly blend in the four. When finished, stir in the chopped nuts. Chill the dough 1 hour. Form into small (about 1 inch in diameter) balls and flatten with a glass dipped in sugar.
Bake at 375 F for 8-10 minutes.
As made by Grandma Skyp
No Bake Cherry Cheesecake
1 pkg cream cheese (8 oz)
1/2 cup sugar
2 cups Cool Whip (8 oz tub)
2 prepared Graham cracker crumb crusts
1 can Cherry pie filling (21 oz)
Blend cream cheese and sugar. Then add Cool Whip, using a mixer. When blended pour into the two Graham cracker crusts. Top with cherry pie filling. Cover and refrigerate for at least 3 hours before serving.
As made by Elaine
1/2 cup sugar
2 cups Cool Whip (8 oz tub)
2 prepared Graham cracker crumb crusts
1 can Cherry pie filling (21 oz)
Blend cream cheese and sugar. Then add Cool Whip, using a mixer. When blended pour into the two Graham cracker crusts. Top with cherry pie filling. Cover and refrigerate for at least 3 hours before serving.
As made by Elaine
Nutty Fingers
1 stick butter
3 Tbsp powdered sugar
1 cup sifted flour
1 tsp vanilla
1 tsp almond extract
1 cup chopped pecans
1 tsp cold water
½-1 cup powdered sugar
Mix the first 7 ingredients and shape into 1-2 inch cylinders that look like fingers. Bake at 325 F until light brown (about 10-12 minutes). Cool and roll in powdered sugar.
As made by Grandma Skyp
3 Tbsp powdered sugar
1 cup sifted flour
1 tsp vanilla
1 tsp almond extract
1 cup chopped pecans
1 tsp cold water
½-1 cup powdered sugar
Mix the first 7 ingredients and shape into 1-2 inch cylinders that look like fingers. Bake at 325 F until light brown (about 10-12 minutes). Cool and roll in powdered sugar.
As made by Grandma Skyp
Oatmeal Cookies
½ cup butter or margarine
½ cup shortening (Crisco sticks with no trans fat)
1 cup sugar
1 cup brown sugar, firmly packed
2 eggs
1 tsp vanilla
1 ¾ cups flour
1 tsp baking soda
1 tsp salt
3 cups oatmeal
1 cup chopped pecans (optional)
1 cup coconut (optional)
Cream shortening, butter and sugars together until light and fluffy. Add eggs and vanilla and beat. Add soda, salt and ¾ cup of flour. Stir until thoroughly blended. Add the rest of the flour and mix. Add the oatmeal slowly and stir. (You may need to do this by hand with a wooden spoon.) Add nuts and coconut if desired. Form into small balls (1 inch) and place at least 2 inches apart on a lightly greased baking sheet. (I usually press each one down with a spoon or my hand.)
Bake at 375 F (350 F if baking sheet is dark) for 10-12 min or until lightly browned. Cool and remove from baking sheet. Makes 5-6 dozen.
As made by Ethel
½ cup shortening (Crisco sticks with no trans fat)
1 cup sugar
1 cup brown sugar, firmly packed
2 eggs
1 tsp vanilla
1 ¾ cups flour
1 tsp baking soda
1 tsp salt
3 cups oatmeal
1 cup chopped pecans (optional)
1 cup coconut (optional)
Cream shortening, butter and sugars together until light and fluffy. Add eggs and vanilla and beat. Add soda, salt and ¾ cup of flour. Stir until thoroughly blended. Add the rest of the flour and mix. Add the oatmeal slowly and stir. (You may need to do this by hand with a wooden spoon.) Add nuts and coconut if desired. Form into small balls (1 inch) and place at least 2 inches apart on a lightly greased baking sheet. (I usually press each one down with a spoon or my hand.)
Bake at 375 F (350 F if baking sheet is dark) for 10-12 min or until lightly browned. Cool and remove from baking sheet. Makes 5-6 dozen.
As made by Ethel
Orange Slice Cake
1 tsp soda
1/2 cup buttermilk
1 cup margarine
2 cups sugar
4 eggs
1tsp. salt
3&1/2 cups flour
2 cups chopped nuts
1 lb chopped orange slice candy
1 box (8 oz) chopped dates
1 can (3.5 oz) coconut
Preheat oven to 300 F. Grease and flour an angel food cake pan.
Dissolve soda in buttermilk and set aside. Cream margarine and sugar. Add eggs one at a time and beat. Combine flour and salt. Set aside ½ of the mixture to dredge candy, nuts, and dates. Add ½ flour mixture alternately with soda-buttermilk mixture and blend. Stir in coconut and flour dredged candy-nut combination. Pour into prepared tube pan.
Bake for 1 hour and 50 minutes. Pour glaze over hot cake or leave plain.
Glaze: Mix 2 cups powdered sugar with 1 cup orange juice and stir until smooth.
As made by Grandma Skyp
1/2 cup buttermilk
1 cup margarine
2 cups sugar
4 eggs
1tsp. salt
3&1/2 cups flour
2 cups chopped nuts
1 lb chopped orange slice candy
1 box (8 oz) chopped dates
1 can (3.5 oz) coconut
Preheat oven to 300 F. Grease and flour an angel food cake pan.
Dissolve soda in buttermilk and set aside. Cream margarine and sugar. Add eggs one at a time and beat. Combine flour and salt. Set aside ½ of the mixture to dredge candy, nuts, and dates. Add ½ flour mixture alternately with soda-buttermilk mixture and blend. Stir in coconut and flour dredged candy-nut combination. Pour into prepared tube pan.
Bake for 1 hour and 50 minutes. Pour glaze over hot cake or leave plain.
Glaze: Mix 2 cups powdered sugar with 1 cup orange juice and stir until smooth.
As made by Grandma Skyp
Peach and Almond Coffee Cake
1 pkg (18 oz) yellow cake mix
3 eggs
1 tsp vanilla
1 can (21oz) peach pie filling
1/3 cup packed brown sugar
1 tsp cinnamon
1 cup sliced almonds
Heat oven to 350 F. Combine cake mix, eggs, vanilla, and pie filling. Mix until well blended. Pam two 9-inch cake pans (or deep dish pie plates) and pour batter evenly into pans. Combine brown sugar, cinnamon, and almonds; sprinkle over top. Bake at 350 F for 45 minutes or until done.
NOTE: Other pie fillings, such as apricot, can also be used instead of peach.
As made by Ethel
3 eggs
1 tsp vanilla
1 can (21oz) peach pie filling
1/3 cup packed brown sugar
1 tsp cinnamon
1 cup sliced almonds
Heat oven to 350 F. Combine cake mix, eggs, vanilla, and pie filling. Mix until well blended. Pam two 9-inch cake pans (or deep dish pie plates) and pour batter evenly into pans. Combine brown sugar, cinnamon, and almonds; sprinkle over top. Bake at 350 F for 45 minutes or until done.
NOTE: Other pie fillings, such as apricot, can also be used instead of peach.
As made by Ethel
Pineapple Upside-Down Cake
1 can crushed or sliced pineapple, drained (15 oz)
Pineapple juice
1/3 cup butter or margarine
½ cup brown sugar
Maraschino cherries (optional)
1 pkg yellow cake mix
2 – 3 eggs
Vegetable oil
Water
Heat oven to 350 F. Drain pineapple, reserving the juice. Melt butter in a 9 x 13 inch oblong cake pan. Add brown sugar and 1 Tbsp. of the reserved pineapple juice. Add the drained crushed pineapple to the butter-sugar mixture or arrange the pineapple slices on the butter-sugar mixture. If desired, put a cherry half in the circle of the pineapple slice and between the slices.
To the yellow cake mix add the eggs and oil according to the package directions. Use the rest of the reserved syrup and add enough water to equal the amount listed on the cake mix. Blend according to box directions and pour batter on top of the pineapple in the cake pan. Bake at 350 F for 40 – 45 minutes. Cool 5 minutes and then invert on a serving plate.
As made by Grandma Skyp
Pineapple juice
1/3 cup butter or margarine
½ cup brown sugar
Maraschino cherries (optional)
1 pkg yellow cake mix
2 – 3 eggs
Vegetable oil
Water
Heat oven to 350 F. Drain pineapple, reserving the juice. Melt butter in a 9 x 13 inch oblong cake pan. Add brown sugar and 1 Tbsp. of the reserved pineapple juice. Add the drained crushed pineapple to the butter-sugar mixture or arrange the pineapple slices on the butter-sugar mixture. If desired, put a cherry half in the circle of the pineapple slice and between the slices.
To the yellow cake mix add the eggs and oil according to the package directions. Use the rest of the reserved syrup and add enough water to equal the amount listed on the cake mix. Blend according to box directions and pour batter on top of the pineapple in the cake pan. Bake at 350 F for 40 – 45 minutes. Cool 5 minutes and then invert on a serving plate.
As made by Grandma Skyp
Popcorn Balls
1 cup sugar
½ cup water
¼ cup Karo syrup
½ tsp salt
1 tsp vinegar
½ tsp vanilla
3 qts. Popped unsalted popcorn
Combine all the ingredients and cook to a firm ball stage (245 F). If you do not have a candy thermometer, drop a small amount of the cooked liquid into a cup of cold water to see if it forms a firm little ball.
Pour the syrup while warm over approximately 3 qt. of popped unsalted popcorn. Butter hands and quickly shape into 3 inch balls.
As made by Grandma Skyp
½ cup water
¼ cup Karo syrup
½ tsp salt
1 tsp vinegar
½ tsp vanilla
3 qts. Popped unsalted popcorn
Combine all the ingredients and cook to a firm ball stage (245 F). If you do not have a candy thermometer, drop a small amount of the cooked liquid into a cup of cold water to see if it forms a firm little ball.
Pour the syrup while warm over approximately 3 qt. of popped unsalted popcorn. Butter hands and quickly shape into 3 inch balls.
As made by Grandma Skyp
Pecan Pie
Deluxe Pecan Pie
3 eggs, slightly beaten
1 cup light corn syrup
1 cup sugar
2 Tbsp butter, melted
1 tsp vanilla
1/8 tsp salt
1 cup chopped pecans
1 unbaked 9 inch pie shell
Heat oven to 400 F. To 3 slightly beaten eggs, add syrup, sugar, melted butter, vanilla, and salt. When blended, add nuts. Pour mixture into an unbaked pie shell. Use strips of foil to cover the pie crust edges. This will prevent the edges from becoming too brown.
Bake at 400 F for the first 15 minutes. Reduce heat to 350 F and bake 30 -35 more minutes. (Filling should be slightly less set in the center than around the edge.
As made by Ethel
3 eggs, slightly beaten
1 cup light corn syrup
1 cup sugar
2 Tbsp butter, melted
1 tsp vanilla
1/8 tsp salt
1 cup chopped pecans
1 unbaked 9 inch pie shell
Heat oven to 400 F. To 3 slightly beaten eggs, add syrup, sugar, melted butter, vanilla, and salt. When blended, add nuts. Pour mixture into an unbaked pie shell. Use strips of foil to cover the pie crust edges. This will prevent the edges from becoming too brown.
Bake at 400 F for the first 15 minutes. Reduce heat to 350 F and bake 30 -35 more minutes. (Filling should be slightly less set in the center than around the edge.
As made by Ethel
Libby's Pumpkin Pie
Libby’s Pumpkin Pie
2 eggs, slightly beaten
1 can pumpkin (16 oz)
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
1&2/3 cup evaporated milk (12 oz can)
1 unbaked 9 inch pie shell
Heat oven to 425 F. To 2 slightly beaten eggs, add pumpkin and sugar. When blended, mix in salt and spices. Gradually add the can of evaporated milk and stir. Pour mixture into an unbaked pie shell. Use strips of foil to cover the pie crust edges. This will prevent the edges from becoming too brown.
Bake at 425 F for the first 15 minutes. Reduce heat to 350 F and bake 45 more minutes or until a toothpick inserted in the center of the pie filling comes out clean.
As made by Ethel
2 eggs, slightly beaten
1 can pumpkin (16 oz)
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
1&2/3 cup evaporated milk (12 oz can)
1 unbaked 9 inch pie shell
Heat oven to 425 F. To 2 slightly beaten eggs, add pumpkin and sugar. When blended, mix in salt and spices. Gradually add the can of evaporated milk and stir. Pour mixture into an unbaked pie shell. Use strips of foil to cover the pie crust edges. This will prevent the edges from becoming too brown.
Bake at 425 F for the first 15 minutes. Reduce heat to 350 F and bake 45 more minutes or until a toothpick inserted in the center of the pie filling comes out clean.
As made by Ethel
Rum Balls
½ cup rum or about ½ cup water and 1½ tsp rum extract
3 cups vanilla wafer crumbs (about 1 lb)
1 cup ground pecans
1 cup powdered sugar
3 Tbsp light Karo syrup
1½ Tbsp cocoa
Combine all the ingredients and mix until smooth. Shape into ½ inch balls.
Roll in additional powdered sugar. Do not bake.
As made by Grandma Skyp
3 cups vanilla wafer crumbs (about 1 lb)
1 cup ground pecans
1 cup powdered sugar
3 Tbsp light Karo syrup
1½ Tbsp cocoa
Combine all the ingredients and mix until smooth. Shape into ½ inch balls.
Roll in additional powdered sugar. Do not bake.
As made by Grandma Skyp
Strawberry Cake and Icing
Strawberry Cake
1 cup thawed, frozen strawberries, undrained
2 eggs
1/2 cup water
1/2 cup vegetable oil
1 pkg (4 oz) strawberry jello
1 pkg white cake mix
Combine all the ingredients and beat until smooth. Pour into 2 greased and floured wax paper lined 8 inch cake pans or 1 prepared 9 x 13 inch oblong pan. Bake at 350 °F for
30 -35 minutes. Cool and frost with strawberry icing.
Strawberry Icing
3 Tbsp butter, softened
2 cups powdered sugar
½ tsp vanilla
½ cup frozen strawberries, drained
Strawberry juice as needed
1-2 drops red food coloring (optional)
Blend butter and sugar. Stir in vanilla and strawberries. Add small amounts of strawberry juice and beat until icing is smooth and of spreading consistency. Add red food coloring if more color is desired.
As made by Grandma Skyp
1 cup thawed, frozen strawberries, undrained
2 eggs
1/2 cup water
1/2 cup vegetable oil
1 pkg (4 oz) strawberry jello
1 pkg white cake mix
Combine all the ingredients and beat until smooth. Pour into 2 greased and floured wax paper lined 8 inch cake pans or 1 prepared 9 x 13 inch oblong pan. Bake at 350 °F for
30 -35 minutes. Cool and frost with strawberry icing.
Strawberry Icing
3 Tbsp butter, softened
2 cups powdered sugar
½ tsp vanilla
½ cup frozen strawberries, drained
Strawberry juice as needed
1-2 drops red food coloring (optional)
Blend butter and sugar. Stir in vanilla and strawberries. Add small amounts of strawberry juice and beat until icing is smooth and of spreading consistency. Add red food coloring if more color is desired.
As made by Grandma Skyp
Strawberry Delight
1 small box strawberry jello
1 cup boiling water
1 10 oz pkg. frozen strawberries with juice
1 16 oz Cool Whip, thawed
1 small angel food cake
Dissolve jello in boiling water. Add thawed strawberries and juice, then fold in Cool Whip (do not beat.) Break up cake in small pieces and put ½ into bowl or pan sprayed with Pam. Add ½ of the jello mixture. Top with rest of broken cake then with remaining Jello mixture.
Refrigerate at least 2 hours (4 if possible) before cutting and serving.
Decorate top with strawberries if desired.
As made by Ethel
1 cup boiling water
1 10 oz pkg. frozen strawberries with juice
1 16 oz Cool Whip, thawed
1 small angel food cake
Dissolve jello in boiling water. Add thawed strawberries and juice, then fold in Cool Whip (do not beat.) Break up cake in small pieces and put ½ into bowl or pan sprayed with Pam. Add ½ of the jello mixture. Top with rest of broken cake then with remaining Jello mixture.
Refrigerate at least 2 hours (4 if possible) before cutting and serving.
Decorate top with strawberries if desired.
As made by Ethel
Strawberry Pie
1 -2 pints fresh strawberries (or 1 pkg frozen)
1&1/2 cups water
3/4 cup sugar
2 Tbsp corn starch (or flour)
1 pkg (4 oz) strawberry jello
2 baked 8 inch pie shells
Heat oven to 400 F. Bake two small 8 inch pie shells for 10 – 15 min. Cool. Wash, drain, and slice strawberries into cool pie shell and set aside. In a sauce pan combine water, sugar, and cornstarch. Cook over medium heat until it comes to a boil. Cook 2 minutes longer. Add 1 small pkg of strawberry jello. Stir until it dissolves. Pour while hot over berries. Chill in fridge until set. Top with whipped cream right before serving.
As made by Elaine
1&1/2 cups water
3/4 cup sugar
2 Tbsp corn starch (or flour)
1 pkg (4 oz) strawberry jello
2 baked 8 inch pie shells
Heat oven to 400 F. Bake two small 8 inch pie shells for 10 – 15 min. Cool. Wash, drain, and slice strawberries into cool pie shell and set aside. In a sauce pan combine water, sugar, and cornstarch. Cook over medium heat until it comes to a boil. Cook 2 minutes longer. Add 1 small pkg of strawberry jello. Stir until it dissolves. Pour while hot over berries. Chill in fridge until set. Top with whipped cream right before serving.
As made by Elaine
Streusel Cake
2 cups Graham cracker crumbs
¾ cup chopped pecans
3/4 cup brown sugar
1&1/4 tsp. cinnamon
3/4 cup melted butter
1 pkg yellow cake mix
1 cup water
½ cup oil
3 eggs
Mix the first 5 ingredients and set aside.
Preheat oven to 350 F. Grease and flour a 13 x 9 pan.
Mix the next 4 ingredients in a separate bowl and then pour about 2&1/2 cups of batter into the pan. Sprinkle with 2 cups of streusel mixture. Pour in the remaining batter and sprinkle with the remaining streusel mixture.
Bake for 45 to 50 minutes. Cool and drizzle with powdered sugar glaze.
Glaze: Mix 1 cup powdered sugar with 1 to 2 Tbsp. of water and stir until smooth.
As made by Grandma Skyp
¾ cup chopped pecans
3/4 cup brown sugar
1&1/4 tsp. cinnamon
3/4 cup melted butter
1 pkg yellow cake mix
1 cup water
½ cup oil
3 eggs
Mix the first 5 ingredients and set aside.
Preheat oven to 350 F. Grease and flour a 13 x 9 pan.
Mix the next 4 ingredients in a separate bowl and then pour about 2&1/2 cups of batter into the pan. Sprinkle with 2 cups of streusel mixture. Pour in the remaining batter and sprinkle with the remaining streusel mixture.
Bake for 45 to 50 minutes. Cool and drizzle with powdered sugar glaze.
Glaze: Mix 1 cup powdered sugar with 1 to 2 Tbsp. of water and stir until smooth.
As made by Grandma Skyp
Sugar Cookies
1 cup margarine
2 cups sugar
2 eggs
1/2 cup milk
4 tsp baking powder
½ tsp vanilla
4 cups. flour
Preheat oven to 375 F.
Cream margarine and sugar. Beat in eggs. Add milk, baking powder, vanilla, and flour. Chill for 2 hours. Roll out ¼ to ½ inch thick. Cut with cookie cutters. Top with sugar or sprinkles. Bake for 8 to 10 minutes.
Note:
Chilled dough can be formed into 1 inch balls and flattened with a glass dipped in sugar. Decorate with sugar or sprinkles and bake.
As made by Mary Michalek Skypala
2 cups sugar
2 eggs
1/2 cup milk
4 tsp baking powder
½ tsp vanilla
4 cups. flour
Preheat oven to 375 F.
Cream margarine and sugar. Beat in eggs. Add milk, baking powder, vanilla, and flour. Chill for 2 hours. Roll out ¼ to ½ inch thick. Cut with cookie cutters. Top with sugar or sprinkles. Bake for 8 to 10 minutes.
Note:
Chilled dough can be formed into 1 inch balls and flattened with a glass dipped in sugar. Decorate with sugar or sprinkles and bake.
As made by Mary Michalek Skypala
Sugar Pecans
1 cup sugar
½ tsp cinnamon
1/3 cup evaporated milk
1 tsp vanilla
3-4 cups pecans
Combine sugar, cinnamon, and milk. Bring to a soft ball (not long after the mixture comes to a boil). Stir constantly with a whisk. Add vanilla and then pecans. Stir, coat all the pecans and spread on wax paper. Separate with a fork and cool.
As made by Elvera
½ tsp cinnamon
1/3 cup evaporated milk
1 tsp vanilla
3-4 cups pecans
Combine sugar, cinnamon, and milk. Bring to a soft ball (not long after the mixture comes to a boil). Stir constantly with a whisk. Add vanilla and then pecans. Stir, coat all the pecans and spread on wax paper. Separate with a fork and cool.
As made by Elvera
5 cup salad
5-Cup Salad
1 cup chunk or crushed pineapple, drained
1 cup coconut
1 can mandarin oranges, drained
1 cup sour cream
1 cup small marshmallows
Drain the canned fruits. Mix all the ingredients together and chill in the refrigerator.
As made by Elaine
NOTE: Grandpa loved this salad; so Elaine always made a double batch. We teased Grandpa that he really wanted 10-cup salad.
Monday, November 3, 2008
Kolache or Coffe Kuchen
Kolache or Coffee Kuchen
1/4 cup water
1 pkg yeast
1/3 cup sugar
1 tsp salt
1/2 cup butter
2 egg yolks
4 cups flour
fruit puree
poppy seed filling
lemon rind (optional)
coconut (optional)
crumb mixture
sour cream (optional)
Scald (heat to near but not boiling) milk and cool to lukewarm. Use ¼ cup of it for dissolving the yeast; add 1 tsp of sugar and 1 Tbsp of flour. Let stand for 10 min. The yeast mixture should double in size.
Cream butter, egg yolks, salt, and remaining sugar. Combine the remaining milk and yeast mixture alternately with flour to the creamed mixture. Knead into a smooth dough. Let rise in a warm place until double in bulk.
Punch down and let stand 10 minutes. Shape into balls about one inch in diameter.
Place on a well greased cookie sheet about two inches apart. Let rise again until doubled in size. Make a depression in the center of each Kolache. If desired put ½ tsp of sour cream in each depression. Then add 1 to 2 Tbsp. of prune puree or apricot puree or poppy seed filling. Coconut can be sprinkled over the top of the poppy seed filling but it is optional. Brush edge of each Kolache with a mixture of 1 Tbsp of milk and a slightly beaten egg. Sprinkle with crumb mixture. Let the Kolaches rise for about 15-20 minutes.
Bake at 400 F for 15 min.
Crumb Mixture
2/3 cup butter or Crisco
1 cup flour
1 cup sugar
1 tsp. cinnamon
Combine with a fork or pastry cutter until blended and crumbly.
As made by Mrs. Vince Skypala
Fillings for Kolache or Coffee Kuchen
Prune Puree
1 lb dried prunes
1 cup water
1/2 cup sugar
Chop dry pitted prunes and cook in water until soft and mushy. Drain and reserve the liquid. Mash the prunes and add ½ cup prune liquid and ½ cup sugar. Cook together, stirring until smooth and thick. Cool before filling Kolaches.
Apricot Puree
2 cups dried apricots
3/4 cup water
3/4 cup sugar
1 Tbsp lemon juice (optional)
Chop dry pitted apricots and cook in water and sugar. Add lemon juice if desired. Cook together slowly, stirring until thickened. Cool before filling Kolaches.
Poppy Seed Filling
1 cup dry poppy seeds
1/2 cup milk
2 Tbsp sugar
1 Tbsp honey or corn syrup
Cook poppy seeds and milk slowly for 5 minutes, stirring constantly. Add sugar and honey or syrup and cook 2 minutes longer. Cool before filling Kolaches.
NOTE: Instead individual Kolaches, you can use a 9 or 10 inch round or square pan and make Coffee Kuchen.
As made by Mrs. Vince Skypala
1/4 cup water
1 pkg yeast
1/3 cup sugar
1 tsp salt
1/2 cup butter
2 egg yolks
4 cups flour
fruit puree
poppy seed filling
lemon rind (optional)
coconut (optional)
crumb mixture
sour cream (optional)
Scald (heat to near but not boiling) milk and cool to lukewarm. Use ¼ cup of it for dissolving the yeast; add 1 tsp of sugar and 1 Tbsp of flour. Let stand for 10 min. The yeast mixture should double in size.
Cream butter, egg yolks, salt, and remaining sugar. Combine the remaining milk and yeast mixture alternately with flour to the creamed mixture. Knead into a smooth dough. Let rise in a warm place until double in bulk.
Punch down and let stand 10 minutes. Shape into balls about one inch in diameter.
Place on a well greased cookie sheet about two inches apart. Let rise again until doubled in size. Make a depression in the center of each Kolache. If desired put ½ tsp of sour cream in each depression. Then add 1 to 2 Tbsp. of prune puree or apricot puree or poppy seed filling. Coconut can be sprinkled over the top of the poppy seed filling but it is optional. Brush edge of each Kolache with a mixture of 1 Tbsp of milk and a slightly beaten egg. Sprinkle with crumb mixture. Let the Kolaches rise for about 15-20 minutes.
Bake at 400 F for 15 min.
Crumb Mixture
2/3 cup butter or Crisco
1 cup flour
1 cup sugar
1 tsp. cinnamon
Combine with a fork or pastry cutter until blended and crumbly.
As made by Mrs. Vince Skypala
Fillings for Kolache or Coffee Kuchen
Prune Puree
1 lb dried prunes
1 cup water
1/2 cup sugar
Chop dry pitted prunes and cook in water until soft and mushy. Drain and reserve the liquid. Mash the prunes and add ½ cup prune liquid and ½ cup sugar. Cook together, stirring until smooth and thick. Cool before filling Kolaches.
Apricot Puree
2 cups dried apricots
3/4 cup water
3/4 cup sugar
1 Tbsp lemon juice (optional)
Chop dry pitted apricots and cook in water and sugar. Add lemon juice if desired. Cook together slowly, stirring until thickened. Cool before filling Kolaches.
Poppy Seed Filling
1 cup dry poppy seeds
1/2 cup milk
2 Tbsp sugar
1 Tbsp honey or corn syrup
Cook poppy seeds and milk slowly for 5 minutes, stirring constantly. Add sugar and honey or syrup and cook 2 minutes longer. Cool before filling Kolaches.
NOTE: Instead individual Kolaches, you can use a 9 or 10 inch round or square pan and make Coffee Kuchen.
As made by Mrs. Vince Skypala
Brittle Recipes
Peanut Brittle
3 cups sugar
1&1/2 cup white Karo syrup
1&1/3 cup water
2 cups raw peanuts
1 Tbsp butter or margarine
1 tsp soda
1 tsp vanilla
Stir sugar, syrup, and water in a deep kettle (large heavy pot) over medium heat until it boils. Cook until a drop cracks in cold water; then drop in peanuts and butter. Begin stirring on stove and continue until the peanuts smell roasted. Remove from heat and add soda and vanilla. (Mix will foam up.) Stir until blended. Turn out onto a buttered surface and spread out thin. Break into pieces when cooled.
As made by Grandma Skyp
Pecan Brittle
3 cups sugar
1&1/2 cup white Karo syrup
1&1/3 cup water
2 cups raw pecans pieces
1 Tbsp butter or margarine
1 tsp soda
1 tsp vanilla
Stir sugar, syrup, and water in a deep kettle (large heavy pot) over medium heat until it boils. Cook until a drop cracks in cold water; then drop in pecans and butter. Begin stirring on stove and continue until the peanuts smell roasted. Remove from heat and add soda and vanilla. (Mix will foam up.) Stir until blended. Turn out onto a buttered surface and spread out thin. Break into pieces when cooled.
As made by Grandpa Skyp
3 cups sugar
1&1/2 cup white Karo syrup
1&1/3 cup water
2 cups raw peanuts
1 Tbsp butter or margarine
1 tsp soda
1 tsp vanilla
Stir sugar, syrup, and water in a deep kettle (large heavy pot) over medium heat until it boils. Cook until a drop cracks in cold water; then drop in peanuts and butter. Begin stirring on stove and continue until the peanuts smell roasted. Remove from heat and add soda and vanilla. (Mix will foam up.) Stir until blended. Turn out onto a buttered surface and spread out thin. Break into pieces when cooled.
As made by Grandma Skyp
Pecan Brittle
3 cups sugar
1&1/2 cup white Karo syrup
1&1/3 cup water
2 cups raw pecans pieces
1 Tbsp butter or margarine
1 tsp soda
1 tsp vanilla
Stir sugar, syrup, and water in a deep kettle (large heavy pot) over medium heat until it boils. Cook until a drop cracks in cold water; then drop in pecans and butter. Begin stirring on stove and continue until the peanuts smell roasted. Remove from heat and add soda and vanilla. (Mix will foam up.) Stir until blended. Turn out onto a buttered surface and spread out thin. Break into pieces when cooled.
As made by Grandpa Skyp
Apple Strudel
1 egg, beat well
1&1/2 cups milk
2 – 3 cup flour
Mix listed ingredients and roll or pull out dough until paper thin. (Elvera, Ethel, and Elaine stood around the kitchen table to hold the dough so that it would stay stretched and thin). Brush the stretched dough with melted butter. Top with apple pieces, sugar and cinnamon, crushed corn flakes, and graham cracker crumbs. Raisins and chopped nuts can also be added. Carefully roll it up like a jelly roll and place on greased cookie sheet. Cut into sections to fit sheet. Top with streusel. Bake at 350 for about one hour.
As made by Mrs. Vince Skypala
NOTE: Like most good cooks of their generation Grandma did not use a recipe; so the following is one that is similar to hers but more complete.
Apple Strudel (Mrs. William Wulff from St. Anthony’s in Hereford)
Dough
1 egg
1 Tbsp sugar
¾ cup water
3 Tbsp butter
dash salt
Filling
15 medium apples
1 cup sugar
1 tsp cinnamon
1 cup raisins (optional)
½ cup nuts
3 slices bread
2 Tbsp butter
Mix listed ingredients and roll or pull out dough until paper thin. Brush with melted butter, arrange apple mixture over it, roll up and bake in greased round pan at 350 F for about an hour. Let cool and ice or sprinkle with powdered sugar.
1&1/2 cups milk
2 – 3 cup flour
Mix listed ingredients and roll or pull out dough until paper thin. (Elvera, Ethel, and Elaine stood around the kitchen table to hold the dough so that it would stay stretched and thin). Brush the stretched dough with melted butter. Top with apple pieces, sugar and cinnamon, crushed corn flakes, and graham cracker crumbs. Raisins and chopped nuts can also be added. Carefully roll it up like a jelly roll and place on greased cookie sheet. Cut into sections to fit sheet. Top with streusel. Bake at 350 for about one hour.
As made by Mrs. Vince Skypala
NOTE: Like most good cooks of their generation Grandma did not use a recipe; so the following is one that is similar to hers but more complete.
Apple Strudel (Mrs. William Wulff from St. Anthony’s in Hereford)
Dough
1 egg
1 Tbsp sugar
¾ cup water
3 Tbsp butter
dash salt
Filling
15 medium apples
1 cup sugar
1 tsp cinnamon
1 cup raisins (optional)
½ cup nuts
3 slices bread
2 Tbsp butter
Mix listed ingredients and roll or pull out dough until paper thin. Brush with melted butter, arrange apple mixture over it, roll up and bake in greased round pan at 350 F for about an hour. Let cool and ice or sprinkle with powdered sugar.
Banana Nut Bread
1 3/4 cups flour
2 3/4 teas baking powder
1/2 teas salt
1/3 cup shortening
2/3 cups sugar
2 eggs
1 cup very ripe bananas (2 or 3), smashed
l cup chopped nuts (Elvera adds 1 teas vanilla)
Beat eggs and shortening and sugar. Add bananas and nuts. Mix. Add dry ingredients and mix until wet. Bake at 350 for 50-60 min.
As made by Grandpa Skyp
Thursday, October 9, 2008
Cashew Chicken
1 lb white meat chicken (about 8 tenders)
1 Tbsp cornstarch
1 Tbsp soy sauce
1 Tbsp Wyler’s chicken granules
¼ tsp salt
1/8 tsp pepper
2 Tbsp oil
1 cup chopped celery
1 cup chopped onion
½ cup sliced baby carrots
½ cup frozen peas
1 can (8 oz) sliced water chestnuts
2 cups cooked rice
½ - 1 cup salted cashews
Chow mein noodles, optional
Start the rice cooking.
In a small bowl, combine cornstarch, soy sauce, chicken granules, and juice
from water chestnuts; set aside. Cut chicken into bite-sized pieces, sprinkle
with salt and pepper to taste. Quick fry them (covered) in hot oil at medium-high
to high heat for 1-2 minutes. Turn and brown on the other side for 1-2 minutes.
Turn the heat down to low and drain off any excess grease. Add corn starch
mixture and all other ingredients, except rice. Cook and stir until vegetables are
tender but crisp (about 5 minutes or so). Add water if the mixture is too dry or
gummy. When finished, sprinkle cashews over the top and serve over cooked
rice.
Garnish each serving with chow mein noodles, if desired.
As made by Ethel
1 Tbsp cornstarch
1 Tbsp soy sauce
1 Tbsp Wyler’s chicken granules
¼ tsp salt
1/8 tsp pepper
2 Tbsp oil
1 cup chopped celery
1 cup chopped onion
½ cup sliced baby carrots
½ cup frozen peas
1 can (8 oz) sliced water chestnuts
2 cups cooked rice
½ - 1 cup salted cashews
Chow mein noodles, optional
Start the rice cooking.
In a small bowl, combine cornstarch, soy sauce, chicken granules, and juice
from water chestnuts; set aside. Cut chicken into bite-sized pieces, sprinkle
with salt and pepper to taste. Quick fry them (covered) in hot oil at medium-high
to high heat for 1-2 minutes. Turn and brown on the other side for 1-2 minutes.
Turn the heat down to low and drain off any excess grease. Add corn starch
mixture and all other ingredients, except rice. Cook and stir until vegetables are
tender but crisp (about 5 minutes or so). Add water if the mixture is too dry or
gummy. When finished, sprinkle cashews over the top and serve over cooked
rice.
Garnish each serving with chow mein noodles, if desired.
As made by Ethel
Chop Suey
1/2 lb round steak
1/2 lb boneless pork chops
2 Tbsp cornstarch
5 Tbsp soy sauce
2 tsp salt
¼ tsp pepper
2 Tbsp oil
1 cup sliced celery (including leaves)
1 large Bell pepper, sliced or chopped
1 medium onion, sliced or chopped
1 can (16oz) bean sprouts
1 or 2 cans (6 oz) sliced water chestnuts
3 cups cooked rice
Chow mein noodles, optional
Start the rice cooking.
In a small bowl, combine cornstarch and soy sauce; set aside. Cut steak and pork and into bite-sized pieces, sprinkle with salt and pepper, and brown in oil. Add corn starch mixture and all other ingredients (undrained), except rice. Cook and stir until vegetables are tender but crisp (about 5 minutes or so). When finished, serve over cooked rice.
Garnish each serving with chow mein noodles, if desired.
As made by Ethel
1/2 lb boneless pork chops
2 Tbsp cornstarch
5 Tbsp soy sauce
2 tsp salt
¼ tsp pepper
2 Tbsp oil
1 cup sliced celery (including leaves)
1 large Bell pepper, sliced or chopped
1 medium onion, sliced or chopped
1 can (16oz) bean sprouts
1 or 2 cans (6 oz) sliced water chestnuts
3 cups cooked rice
Chow mein noodles, optional
Start the rice cooking.
In a small bowl, combine cornstarch and soy sauce; set aside. Cut steak and pork and into bite-sized pieces, sprinkle with salt and pepper, and brown in oil. Add corn starch mixture and all other ingredients (undrained), except rice. Cook and stir until vegetables are tender but crisp (about 5 minutes or so). When finished, serve over cooked rice.
Garnish each serving with chow mein noodles, if desired.
As made by Ethel
Hamburger and Cabbage
1 & 1/2 lbs lean hamburger meat
2 T oil
2 tsp salt
¼ tsp pepper
1 cabbage (medium sized, 3 lbs)
2 tsp salt
2 cups water
Bread dough (enough to make 3-4 medium sized loaves)
Butter or margarine
Either use Grandma’s bread recipe or Rhodes frozen bread loaves to make 4 medium sized loaves of bread. Allow the dough to rise but do not bake. Plan ahead this part will take 4 to 5 hours minimum.
Shred the cleaned cabbage into small pieces and place in a Dutch oven or other large pot with 2 tsp salt and 2 cups of water. Cook over medium heat for about 20 min until cabbage is soft. When finished drain excess water in a colander and return cabbage to the pot.
While cabbage is cooking, break the hamburger meat into small pieces and season to taste (2 tsp salt and ¼ tsp pepper.) Brown the hamburger meat in 2 Tbsp. of oil over medium heat for about 20 min. Drain any excess grease and add the meat to the cabbage and mix well.
Pinch off 1/3 the risen bread dough and place on a flour dusted board or wax paper. With your hands or a rolling pin, flatten the dough into a circle or oval as thin as you can without tearing holes in the dough. Place a generous scoop of the hamburger/cabbage mixture on half of your circle. Pull the other side of the dough over and press the edges together to seal it. It should look like a big turnover. Place the packet on a greased cookie sheet with at least an inch between them. Repeat until you have used up your ingredients.
Preheat oven to 350 F. Bake for 30 min. until bread golden brown. Take
out of oven and coat top with butter. Makes 10-12 (6” x 4”)
NOTE: Serve with canned peaches. This recipe came from a very nice
neighbor in Hereford who had emigrated from Russia. Mrs. Helmke
shared it with Mama in the early 1950s.
As made by Grandma
2 T oil
2 tsp salt
¼ tsp pepper
1 cabbage (medium sized, 3 lbs)
2 tsp salt
2 cups water
Bread dough (enough to make 3-4 medium sized loaves)
Butter or margarine
Either use Grandma’s bread recipe or Rhodes frozen bread loaves to make 4 medium sized loaves of bread. Allow the dough to rise but do not bake. Plan ahead this part will take 4 to 5 hours minimum.
Shred the cleaned cabbage into small pieces and place in a Dutch oven or other large pot with 2 tsp salt and 2 cups of water. Cook over medium heat for about 20 min until cabbage is soft. When finished drain excess water in a colander and return cabbage to the pot.
While cabbage is cooking, break the hamburger meat into small pieces and season to taste (2 tsp salt and ¼ tsp pepper.) Brown the hamburger meat in 2 Tbsp. of oil over medium heat for about 20 min. Drain any excess grease and add the meat to the cabbage and mix well.
Pinch off 1/3 the risen bread dough and place on a flour dusted board or wax paper. With your hands or a rolling pin, flatten the dough into a circle or oval as thin as you can without tearing holes in the dough. Place a generous scoop of the hamburger/cabbage mixture on half of your circle. Pull the other side of the dough over and press the edges together to seal it. It should look like a big turnover. Place the packet on a greased cookie sheet with at least an inch between them. Repeat until you have used up your ingredients.
Preheat oven to 350 F. Bake for 30 min. until bread golden brown. Take
out of oven and coat top with butter. Makes 10-12 (6” x 4”)
NOTE: Serve with canned peaches. This recipe came from a very nice
neighbor in Hereford who had emigrated from Russia. Mrs. Helmke
shared it with Mama in the early 1950s.
As made by Grandma
King Ranch Chicken
2 lbs chicken (1 whole chicken or 4 chicken breasts)
10 corn tortillas, quartered
1 large green bell pepper, diced
1 large onion, diced
1 can cream of chicken soup (Healthy Request or reg.)
1 can cream of mushroom soup (Healthy Request or reg.)
½ lb grated cheddar cheese
1 can Ro-Tel tomatoes (drained)
Pre-heat oven to 350° F.
In a pot, salt and pepper the chicken. Add 2 cups or so of water and boil about 20 minutes or until chicken is tender and cooked.
Take out chicken, let cool, and cut into bite-sized pieces.
Spray a 9 x 13 in. pan with PAM.
Drop tortillas into the boiling broth from chicken and line pan.
Put the chicken on top of tortilla lining.
Add other ingredients in order. Garnish the top with Rotel and some green pepper.
Bake in oven for 30-40 minutes.
As made by Ethel
10 corn tortillas, quartered
1 large green bell pepper, diced
1 large onion, diced
1 can cream of chicken soup (Healthy Request or reg.)
1 can cream of mushroom soup (Healthy Request or reg.)
½ lb grated cheddar cheese
1 can Ro-Tel tomatoes (drained)
Pre-heat oven to 350° F.
In a pot, salt and pepper the chicken. Add 2 cups or so of water and boil about 20 minutes or until chicken is tender and cooked.
Take out chicken, let cool, and cut into bite-sized pieces.
Spray a 9 x 13 in. pan with PAM.
Drop tortillas into the boiling broth from chicken and line pan.
Put the chicken on top of tortilla lining.
Add other ingredients in order. Garnish the top with Rotel and some green pepper.
Bake in oven for 30-40 minutes.
As made by Ethel
Meatloaf
1&1/2-2lbs ground meat
1 cup bread crumbs
1 egg
1/4 cup milk
1/2-1 can cream of celery soup
½ onion chopped
1 tsp salt
1/2 tsp pepper
1 Tbsp mustard
1 Tbsp Worcestershire
1/2 cup catsup to be placed on top
Mix ingredients, form into loaves, and place on a greased cookie sheet.
Bake at 350 degrees for 50 to 60 minutes
15 minutes before finished, drain grease, and put catsup on top. Finish baking.
As made by Grandma
1 cup bread crumbs
1 egg
1/4 cup milk
1/2-1 can cream of celery soup
½ onion chopped
1 tsp salt
1/2 tsp pepper
1 Tbsp mustard
1 Tbsp Worcestershire
1/2 cup catsup to be placed on top
Mix ingredients, form into loaves, and place on a greased cookie sheet.
Bake at 350 degrees for 50 to 60 minutes
15 minutes before finished, drain grease, and put catsup on top. Finish baking.
As made by Grandma
Salmon Croquettes
1 can (15-16 oz) salmon
1 cup cracker crumbs
1 egg
1/2 cup chopped onions
1 Tbsp flour
1/4 tsp salt
1/8 tsp pepper
3 Tbsp milk
oil
Place undrained salmon in a bowl. Remove bones and skin if desired.
Mix in cracker crumbs, onions, salt, pepper, and flour.
Add egg and milk and mix until thoroughly blended.
Form into balls and flatten.
Fry in a small amount of oil on medium heat for 4-5 min. on each side until golden brown.
Makes approximately 8 patties.
As made by Grandma
1 cup cracker crumbs
1 egg
1/2 cup chopped onions
1 Tbsp flour
1/4 tsp salt
1/8 tsp pepper
3 Tbsp milk
oil
Place undrained salmon in a bowl. Remove bones and skin if desired.
Mix in cracker crumbs, onions, salt, pepper, and flour.
Add egg and milk and mix until thoroughly blended.
Form into balls and flatten.
Fry in a small amount of oil on medium heat for 4-5 min. on each side until golden brown.
Makes approximately 8 patties.
As made by Grandma
Shortcut Stroganoff
1 lbs round steak 1/2 tsp salt
1/8 tsp pepper ½ cup onions
1 small onion dip (8 oz) 1 cups water
½ tsp Wyler’s beef bullion granules
Flour
Cooked Egg Noodles
Partially thaw round steak and cut into thin strips. Salt and pepper the steak to taste. Lightly dust the strips with flour and quick fry them (covered) in hot oil at medium high to high heat for 1-2 minutes. Turn and brown on the other side for 1-2 minutes. Turn the heat down, add the chopped onions and cook until the onions are soft and somewhat clear. Drain off any excess oil. Add a cup of water and the onion dip. Stir. The crusty part will dissolve and become part of the gravy. Sprinkle the beef bullion granules on top and stir. If gravy is too thick add more water. Sometimes you need to add more salt or pepper. Simmer on low heat
for 5- 10 min. Drain the noodles and butter them. Serve the Stroganoff on top of the noodles.
As made by Ethel
1/8 tsp pepper ½ cup onions
1 small onion dip (8 oz) 1 cups water
½ tsp Wyler’s beef bullion granules
Flour
Cooked Egg Noodles
Partially thaw round steak and cut into thin strips. Salt and pepper the steak to taste. Lightly dust the strips with flour and quick fry them (covered) in hot oil at medium high to high heat for 1-2 minutes. Turn and brown on the other side for 1-2 minutes. Turn the heat down, add the chopped onions and cook until the onions are soft and somewhat clear. Drain off any excess oil. Add a cup of water and the onion dip. Stir. The crusty part will dissolve and become part of the gravy. Sprinkle the beef bullion granules on top and stir. If gravy is too thick add more water. Sometimes you need to add more salt or pepper. Simmer on low heat
for 5- 10 min. Drain the noodles and butter them. Serve the Stroganoff on top of the noodles.
As made by Ethel
Sloppy Joes
1 lb hamburger meat
onion or dried onion flakes
salt
pepper
Sloppy Joe Sauce
Coat a skillet with Pam or a little oil. Salt and pepper the meat and brown for about 10 min. Break into smaller pieces and add about ½ cup chopped onion (less if they are dried) and cook until onions are clear and meat is browned. Drain excess grease. Add sauce and simmer.
Sloppy Joe Sauce
1 small can tomato sauce
½ - 1 cup catsup
½ cup barbeque sauce or ½ tsp. smoke extract
1 tsp. mustard
1 Tbsp oil
Mix all ingredients until well blended. Proportions are not critical. You may use more or less of each depending on taste. Makes enough for 1-2 lbs of meat. Store leftover sauce in fridge.
As made by Grandma
NOTE: I would like to edit this recipe so it flows better. Any ideas? -Kimmie
onion or dried onion flakes
salt
pepper
Sloppy Joe Sauce
Coat a skillet with Pam or a little oil. Salt and pepper the meat and brown for about 10 min. Break into smaller pieces and add about ½ cup chopped onion (less if they are dried) and cook until onions are clear and meat is browned. Drain excess grease. Add sauce and simmer.
Sloppy Joe Sauce
1 small can tomato sauce
½ - 1 cup catsup
½ cup barbeque sauce or ½ tsp. smoke extract
1 tsp. mustard
1 Tbsp oil
Mix all ingredients until well blended. Proportions are not critical. You may use more or less of each depending on taste. Makes enough for 1-2 lbs of meat. Store leftover sauce in fridge.
As made by Grandma
NOTE: I would like to edit this recipe so it flows better. Any ideas? -Kimmie
Tacos
1 lb hamburger meat
salt
pepper
chopped lettuce
chopped tomatoes
grated cheese
tortillas or taco shells
Coat a skillet with Pam or a little oil. Salt and pepper the meat and brown for about 10 min. Break into smaller pieces and cook until meat is browned. Drain excess grease.
Add desired toppings to meat in shells or tortillas.
Prepare corn taco shells in oven according to pkg. directions.
Fry flour tortillas in oil for greasy tacos.
For tacos similar to restaurant or Taco Bell, add a pkg. of Taco Seasoning instead of salt and pepper when frying the hamburger meat. The Taco Seasoning found in the spice aisle of any grocery store.
Salsa or picante sauce can also be added as a topping instead of Taco Seasoning.
As made by Ethel
salt
pepper
chopped lettuce
chopped tomatoes
grated cheese
tortillas or taco shells
Coat a skillet with Pam or a little oil. Salt and pepper the meat and brown for about 10 min. Break into smaller pieces and cook until meat is browned. Drain excess grease.
Add desired toppings to meat in shells or tortillas.
Prepare corn taco shells in oven according to pkg. directions.
Fry flour tortillas in oil for greasy tacos.
For tacos similar to restaurant or Taco Bell, add a pkg. of Taco Seasoning instead of salt and pepper when frying the hamburger meat. The Taco Seasoning found in the spice aisle of any grocery store.
Salsa or picante sauce can also be added as a topping instead of Taco Seasoning.
As made by Ethel
Carrot Jello Salad
2 boxes lemon jello (small, 3 oz boxes)
3 cups of boiling water
2 cups of grated carrots (5 or 6)
1 16 oz can of crushed pineapple
Peel and grate enough carrots to make 2 cups. Dissolve 2 small boxes of
lemon jello in hot water. Add grated carrots and 1 can of crushed
pineapple. Mix and put in fridge until jello is set (at least 2 hrs.)
As made by Grandma
3 cups of boiling water
2 cups of grated carrots (5 or 6)
1 16 oz can of crushed pineapple
Peel and grate enough carrots to make 2 cups. Dissolve 2 small boxes of
lemon jello in hot water. Add grated carrots and 1 can of crushed
pineapple. Mix and put in fridge until jello is set (at least 2 hrs.)
As made by Grandma
Corn Casserole
1 stick butter
1 can 14 oz cream style sweet corn
1 can 14 oz sweet whole kernel corn
1 box 8.5 oz Jiffy Corn Muffin mix
1 8 oz carton sour cream
1 cup shredded yellow cheese
Melt butter in a 6 x 9 glass baking dish. Pour all ingredients, except cheese, into the pan. Mix ingredients. Bake at 350 F for 45 minutes. Remove from oven and layer with cheese. Bake 15 more minutes.
As made by Ethel
1 can 14 oz cream style sweet corn
1 can 14 oz sweet whole kernel corn
1 box 8.5 oz Jiffy Corn Muffin mix
1 8 oz carton sour cream
1 cup shredded yellow cheese
Melt butter in a 6 x 9 glass baking dish. Pour all ingredients, except cheese, into the pan. Mix ingredients. Bake at 350 F for 45 minutes. Remove from oven and layer with cheese. Bake 15 more minutes.
As made by Ethel
Green Bean Casserole
1 can (10 3/4 ounces) Campbell's® Cream of Mushroom Soup
(Healthy Request or regular)
½ cup milk
1/8 tsp. ground black pepper
2 cans cut green beans
1&1/3 cups French's® French Fried Onions
Stir the soup, milk, black pepper, beans and 1/2 of the onions in a 9 x13 glass casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture and top with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
As made by Ethel
(Healthy Request or regular)
½ cup milk
1/8 tsp. ground black pepper
2 cans cut green beans
1&1/3 cups French's® French Fried Onions
Stir the soup, milk, black pepper, beans and 1/2 of the onions in a 9 x13 glass casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture and top with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
As made by Ethel
Hot Corn
2 cans whole kernel corn, drained
1 pkg (8oz) cream cheese
1 stick butter
4 Tbsp flour
1 cup milk
2 fresh chopped jalapenos
Spray a 9 x 13 inch baking pan with PAM. Place drained corn and chopped jalapenos in the pan. Cream butter and cream cheese. Add flour and milk. Pour over corn and chopped jalapenos. Bake at 350 F until brown. (about 30 minutes.)
As made by Elaine
1 pkg (8oz) cream cheese
1 stick butter
4 Tbsp flour
1 cup milk
2 fresh chopped jalapenos
Spray a 9 x 13 inch baking pan with PAM. Place drained corn and chopped jalapenos in the pan. Cream butter and cream cheese. Add flour and milk. Pour over corn and chopped jalapenos. Bake at 350 F until brown. (about 30 minutes.)
As made by Elaine
Lime Jello Salad
1 8 oz. package cream cheese
1 can crushed pineapple (8 oz or 16 oz works)
1 pkg.(4 oz) lime jello
1 cup (about ½ can) evaporated milk
1 small package marshmallows
½ cup chopped pecans
Soften cream cheese and spread evenly over the bottom of a 9 x 13 dish. Heat pineapple, juice and all, and lime jello powder in a pot. Bring to a boil. Then set aside.
Whip one cup of evaporated milk. (It works better if the beaters and glass bowl are cold) Cover the cream cheese with marshmallows and then pour on the whipped cream. Next add the jello and pineapple mixture. Gently fold cream over the jello mixture. Sprinkle top with nuts. Allow to set at least 2 to 3 hrs.
As made by Grandma
1 can crushed pineapple (8 oz or 16 oz works)
1 pkg.(4 oz) lime jello
1 cup (about ½ can) evaporated milk
1 small package marshmallows
½ cup chopped pecans
Soften cream cheese and spread evenly over the bottom of a 9 x 13 dish. Heat pineapple, juice and all, and lime jello powder in a pot. Bring to a boil. Then set aside.
Whip one cup of evaporated milk. (It works better if the beaters and glass bowl are cold) Cover the cream cheese with marshmallows and then pour on the whipped cream. Next add the jello and pineapple mixture. Gently fold cream over the jello mixture. Sprinkle top with nuts. Allow to set at least 2 to 3 hrs.
As made by Grandma
Pistachio Salad
1 tub (8 oz) Cool Whip
1 cup miniature marshmallows
1 can crushed pineapple (small or large)
1 pkg (4oz) Pistachio instant pudding
½ cup coconut (optional)
½ cup pecans (optional)
Fold all ingredients together. Add coconut and pecans if desired. Chill in fridge for at least one hour.
As made by Grandma
1 cup miniature marshmallows
1 can crushed pineapple (small or large)
1 pkg (4oz) Pistachio instant pudding
½ cup coconut (optional)
½ cup pecans (optional)
Fold all ingredients together. Add coconut and pecans if desired. Chill in fridge for at least one hour.
As made by Grandma
Potato Salad
1 cup celery
½ cup onion
½ cup radishes
1 ½ tsp salt(reg or celery )
2 cups salad dressing or mayonnaise
3 oz pimentos (1 small jar)
2 lbs potatoes (about 6 medium)
Dice celery and onions and thinly slice the radishes. Soak for 30 min in
salt water. Peel and cube potatoes. Boil the potatoes in salt water until
they are soft. Drain & cool. Drain veggies and add to potatoes. Add
salad dressing and mix. Cool in fridge for 2 hrs.
As made by Grandma
½ cup onion
½ cup radishes
1 ½ tsp salt(reg or celery )
2 cups salad dressing or mayonnaise
3 oz pimentos (1 small jar)
2 lbs potatoes (about 6 medium)
Dice celery and onions and thinly slice the radishes. Soak for 30 min in
salt water. Peel and cube potatoes. Boil the potatoes in salt water until
they are soft. Drain & cool. Drain veggies and add to potatoes. Add
salad dressing and mix. Cool in fridge for 2 hrs.
As made by Grandma
Sweet Rice
1/2cup butter, diced
1 cup white rice
1 tsp salt
2&1/4 cup water
1/2 cup milk
1/2 cup sugar
1 Tbsp cinnamon
In a skillet, melt butter over very low heat until golden brown and set aside.
In a covered pot, boil rice and salt in water over medium heat. After water has evaporated, stir in milk and sugar. Cook until creamy. Pour into serving dish and sprinkle with cinnamon. Pour butter over rice. Serve warm.
As made by Grandma
1 cup white rice
1 tsp salt
2&1/4 cup water
1/2 cup milk
1/2 cup sugar
1 Tbsp cinnamon
In a skillet, melt butter over very low heat until golden brown and set aside.
In a covered pot, boil rice and salt in water over medium heat. After water has evaporated, stir in milk and sugar. Cook until creamy. Pour into serving dish and sprinkle with cinnamon. Pour butter over rice. Serve warm.
As made by Grandma
Thanksgiving Dressing
6 cups dried cornbread and white bread crumbs
(or 16 oz pkg Pepperridge Farms Cornbread Stuffing mix)
2 cups broth (from turkey or Swanson’s)
6-8 Tbsp butter
1 cup chopped onion
1 cup chopped celery
½ - 1 can cream of chicken soup
1/8 tsp pepper
dash nutmeg
salt (if necessary)
Take cornbread and old bread and break them into small pieces. Spread them out on a cookie sheet and place in the oven at 300 degrees for at least an hour. Stir twice so the crumbs are dry on all sides. Cool and set aside. Or use prepared crumbs from the grocery store.
Pour broth and butter into a large pot. On medium heat cook the onion and celery in the broth until tender (approximately 10 minutes). Add 1/2 can chicken soup, pepper, nutmeg, and dried crumbs. Mix by hand until well-blended and moist. If needed add rest of soup and/or more broth. Taste. Add salt if necessary. Pour into a greased baking dish. Bake at 350 degrees for 30 minutes or until it bubbles around the edges and is golden brown on top.
As made by Grandma
(or 16 oz pkg Pepperridge Farms Cornbread Stuffing mix)
2 cups broth (from turkey or Swanson’s)
6-8 Tbsp butter
1 cup chopped onion
1 cup chopped celery
½ - 1 can cream of chicken soup
1/8 tsp pepper
dash nutmeg
salt (if necessary)
Take cornbread and old bread and break them into small pieces. Spread them out on a cookie sheet and place in the oven at 300 degrees for at least an hour. Stir twice so the crumbs are dry on all sides. Cool and set aside. Or use prepared crumbs from the grocery store.
Pour broth and butter into a large pot. On medium heat cook the onion and celery in the broth until tender (approximately 10 minutes). Add 1/2 can chicken soup, pepper, nutmeg, and dried crumbs. Mix by hand until well-blended and moist. If needed add rest of soup and/or more broth. Taste. Add salt if necessary. Pour into a greased baking dish. Bake at 350 degrees for 30 minutes or until it bubbles around the edges and is golden brown on top.
As made by Grandma
Sunday, October 5, 2008
Breakfast Pizza
Breakfast Pizza
1 pkg Owens breakfast sausage
5-6 eggs
1 can biscuits
8 oz shredded cheese
Heat oven to 375°F. Brown sausage in a skillet. Drain and set aside. Spray a 9 x 13 inch pan with PAM. Place biscuits between 2 sheets of waxed paper and roll out to form bottom layer to fit pan. Remove wax paper and place biscuit layer in the bottom of the pan. Spread drained sausage evenly on top of biscuit layer. Scramble the eggs and pour on top of the sausage. Sprinkle grated cheese on top. Bake at 375°F for 20 minutes or until done.
1 pkg Owens breakfast sausage
5-6 eggs
1 can biscuits
8 oz shredded cheese
Heat oven to 375°F. Brown sausage in a skillet. Drain and set aside. Spray a 9 x 13 inch pan with PAM. Place biscuits between 2 sheets of waxed paper and roll out to form bottom layer to fit pan. Remove wax paper and place biscuit layer in the bottom of the pan. Spread drained sausage evenly on top of biscuit layer. Scramble the eggs and pour on top of the sausage. Sprinkle grated cheese on top. Bake at 375°F for 20 minutes or until done.
Broccoli Dip
Broccoli Dip
1 pkg (12 oz) frozen chopped broccoli
½ tsp salt
¼ cup water
1 small onion
2 Tbsp butter or margarine
1 can cream of mushroom soup
1 (6 oz) roll Kraft garlic cheese
½ tsp salt
1/8 tsp pepper
1/8 tsp Tabasco sauce
1 tsp Worcestershire sauce
1 (4 oz) jar sliced mushrooms
½ cup sliced almonds
Cook broccoli, salt, and water. Drain and set aside. Saute chopped onion in butter or margarine. When onion is translucent, turn heat to simmer. Add soup, cheese, and seasoning. Cook on medium heat until cheese melts. Add broccoli and cook one minute longer. Stir occasionally to blend ingredients. Add drained mushrooms and almonds. Serve hot with crisp crackers or chips.
1 pkg (12 oz) frozen chopped broccoli
½ tsp salt
¼ cup water
1 small onion
2 Tbsp butter or margarine
1 can cream of mushroom soup
1 (6 oz) roll Kraft garlic cheese
½ tsp salt
1/8 tsp pepper
1/8 tsp Tabasco sauce
1 tsp Worcestershire sauce
1 (4 oz) jar sliced mushrooms
½ cup sliced almonds
Cook broccoli, salt, and water. Drain and set aside. Saute chopped onion in butter or margarine. When onion is translucent, turn heat to simmer. Add soup, cheese, and seasoning. Cook on medium heat until cheese melts. Add broccoli and cook one minute longer. Stir occasionally to blend ingredients. Add drained mushrooms and almonds. Serve hot with crisp crackers or chips.
Cheese Ball
Cheese Ball
2 pkg (8oz) cream cheese
1 can small (8oz) crushed pineapple, drained
1/4 cup finely chopped bell pepper
2 Tbsp finely chopped green onions
1 tsp seasoned salt
3/4 cup finely chopped pecans inside
1 cup finely chopped pecans for the outside
Soften the cream cheese. Mix in the next 5 ingredients and place in the freezer for 20 minutes. Line a small rounded bowl with plastic wrap. Shape the cold cheese mixture into a ball, coat with chopped pecans and place in lined bowl. Refrigerate. When serving, invert bowl onto a flat dish and remove plastic wrap. Serve with Ritz crackers.
NOTE: Leftover cheese ball can be reshaped and rolled in more pecans.
As made by Elvera
2 pkg (8oz) cream cheese
1 can small (8oz) crushed pineapple, drained
1/4 cup finely chopped bell pepper
2 Tbsp finely chopped green onions
1 tsp seasoned salt
3/4 cup finely chopped pecans inside
1 cup finely chopped pecans for the outside
Soften the cream cheese. Mix in the next 5 ingredients and place in the freezer for 20 minutes. Line a small rounded bowl with plastic wrap. Shape the cold cheese mixture into a ball, coat with chopped pecans and place in lined bowl. Refrigerate. When serving, invert bowl onto a flat dish and remove plastic wrap. Serve with Ritz crackers.
NOTE: Leftover cheese ball can be reshaped and rolled in more pecans.
As made by Elvera
Corn Bread
Corn Bread
1 & ½ cups yellow corn meal
½ cup flour
1 Tbsp sugar
4 tsp baking powder
½ tsp salt
1 cup milk
¼ cup oil
1 egg
Preheat oven to 425 °F. Spray a square 9 x 9 inch pan or muffin pans (12) with PAM. Blend all ingredients. Beat vigorously one minute. Pour in prepared pan. Bake 20 minutes or until golden brown.
As made by Ethel
1 & ½ cups yellow corn meal
½ cup flour
1 Tbsp sugar
4 tsp baking powder
½ tsp salt
1 cup milk
¼ cup oil
1 egg
Preheat oven to 425 °F. Spray a square 9 x 9 inch pan or muffin pans (12) with PAM. Blend all ingredients. Beat vigorously one minute. Pour in prepared pan. Bake 20 minutes or until golden brown.
As made by Ethel
Homemade Bread
Homemade Bread
5 cups of water
2 - 3 pks. of dried yeast
1/2 cup of sugar
1\4 cup of oil
4-5 lbs. of flour
Preheat oven to 400 °F
In a very large bowl (not plastic) put very warm water, sugar and yeast then add oil. Let it sit for a few minutes until the yeast starts to work. Stir. Add flour until it gets sticky consistency. Put down the spoon and add more flour until it is not sticky. Then dump it out on a floured surface and add a little more until it is smooth. DO not knead it to much or it will get tough. Put it back into the bowl and let it rise to the top. Punch it down and put into greased loaf pans. Spray the tops with PAM and cover. Let it rise again. Bake at 400°F for 15 minutes and then turn it down to 350°F until browned. The last five minutes, put butter on the top. Take the loaf out and set it side ways over the pan to cool.
As made by Grandma
5 cups of water
2 - 3 pks. of dried yeast
1/2 cup of sugar
1\4 cup of oil
4-5 lbs. of flour
Preheat oven to 400 °F
In a very large bowl (not plastic) put very warm water, sugar and yeast then add oil. Let it sit for a few minutes until the yeast starts to work. Stir. Add flour until it gets sticky consistency. Put down the spoon and add more flour until it is not sticky. Then dump it out on a floured surface and add a little more until it is smooth. DO not knead it to much or it will get tough. Put it back into the bowl and let it rise to the top. Punch it down and put into greased loaf pans. Spray the tops with PAM and cover. Let it rise again. Bake at 400°F for 15 minutes and then turn it down to 350°F until browned. The last five minutes, put butter on the top. Take the loaf out and set it side ways over the pan to cool.
As made by Grandma
Pancakes
Pancakes
1 egg
2 Tbsp sugar
2 tsp baking powder
pinch salt
1 cup milk
1 cup flour
Beat egg; add remaining ingredients and beat with a mixer until smooth.
Pour batter onto greased hot griddle. Turn pancakes as soon as they are puffed
but before bubbles break. Bake other side until golden brown.
As made by Grandma
1 egg
2 Tbsp sugar
2 tsp baking powder
pinch salt
1 cup milk
1 cup flour
Beat egg; add remaining ingredients and beat with a mixer until smooth.
Pour batter onto greased hot griddle. Turn pancakes as soon as they are puffed
but before bubbles break. Bake other side until golden brown.
As made by Grandma
Party Mix
Party Mix
6 Tbsp butter or margarine
1 tsp seasoned salt
4 tsp Worcestershire sauce
2 cups Corn Chex cereal
2 cups Rice Chex cereal
2 cups Wheat Chex cereal
1 cups salted nuts
Melt butter in a 9 x 13 baking pan over low heat. When melted, remove form heat and stir in seasoned salt and Worcestershire sauce. Add Chex and nuts. Mix until all pieces are coated. Heat in 250°F oven for 45 minutes. Stir every 15 minutes. Spread out on paper towels to cool.
NOTE: Crispex cereal can be used instead of Chex. Goldfish crackers, CheeseIts, or Pretzels can also be added after baking. Party Mix can be made ahead of time and frozen. Thaw at room temperature when ready to use.
As made by Ethel
6 Tbsp butter or margarine
1 tsp seasoned salt
4 tsp Worcestershire sauce
2 cups Corn Chex cereal
2 cups Rice Chex cereal
2 cups Wheat Chex cereal
1 cups salted nuts
Melt butter in a 9 x 13 baking pan over low heat. When melted, remove form heat and stir in seasoned salt and Worcestershire sauce. Add Chex and nuts. Mix until all pieces are coated. Heat in 250°F oven for 45 minutes. Stir every 15 minutes. Spread out on paper towels to cool.
NOTE: Crispex cereal can be used instead of Chex. Goldfish crackers, CheeseIts, or Pretzels can also be added after baking. Party Mix can be made ahead of time and frozen. Thaw at room temperature when ready to use.
As made by Ethel
Ro-Tel Cheese Dip
Ro-tel Cheese Dip
1 can (10 oz) Ro-tel tomatoes, undrained
1 lb Velveeta cheese
1 lb breakfast sausage (optional)
Cut Velveeta cheese into chunks. Combine cheese and undrained Ro-tel tomatoes. Cover and heat in microwave on high for about 5 minutes or until cheese is melted. Stir after 3 minutes. If using a crockpot, set the heat to medium. Stir frequently until cheese is melted. Serve warm with crackers or chips.
VARIATION: Brown a roll of breakfast sausage, drain, and add to cheese and tomatoes.
As made by Ethel
1 can (10 oz) Ro-tel tomatoes, undrained
1 lb Velveeta cheese
1 lb breakfast sausage (optional)
Cut Velveeta cheese into chunks. Combine cheese and undrained Ro-tel tomatoes. Cover and heat in microwave on high for about 5 minutes or until cheese is melted. Stir after 3 minutes. If using a crockpot, set the heat to medium. Stir frequently until cheese is melted. Serve warm with crackers or chips.
VARIATION: Brown a roll of breakfast sausage, drain, and add to cheese and tomatoes.
As made by Ethel
Tamale dip
Tamale Dip
2 cans (16 oz) chili (no beans)
1 doz tamales
1 lb Velveeta cheese
¼ - 1 cup Ro-tel tomatoes
Break tamales into bite-sized pieces and put in a glass dish or crock pot. Cut Velveeta cheese into chunks and add to the tamales. Empty chili into same dish and add Ro-tel tomatoes to taste. Heat in microwave on high for about 5 minutes or until cheese is melted. Stir after 3 minutes. If using a crockpot, set the heat to medium. Stir frequently until cheese is melted. Serve warm with crackers.
As made by Ethel
2 cans (16 oz) chili (no beans)
1 doz tamales
1 lb Velveeta cheese
¼ - 1 cup Ro-tel tomatoes
Break tamales into bite-sized pieces and put in a glass dish or crock pot. Cut Velveeta cheese into chunks and add to the tamales. Empty chili into same dish and add Ro-tel tomatoes to taste. Heat in microwave on high for about 5 minutes or until cheese is melted. Stir after 3 minutes. If using a crockpot, set the heat to medium. Stir frequently until cheese is melted. Serve warm with crackers.
As made by Ethel
Taco Soup
Taco Soup
½-1 lb hamburger meat
1/4 cup chopped onions
1 pkg taco seasoning
1 can chicken broth
1 can diced tomatoes
1 can Ranch Style beans
1 can whole kernel corn
Brown meat with ½ of taco seasoning and onions. Add rest of seasoning to crock pot or large sauce pan containing the vegetables. (Do not drain the veggies.) Simmer for at least 20 minutes. Serve with corn bread, tortillas, or chips.
NOTE: You can add carrots, peas, or other veggies also.
As made by Elvera
½-1 lb hamburger meat
1/4 cup chopped onions
1 pkg taco seasoning
1 can chicken broth
1 can diced tomatoes
1 can Ranch Style beans
1 can whole kernel corn
Brown meat with ½ of taco seasoning and onions. Add rest of seasoning to crock pot or large sauce pan containing the vegetables. (Do not drain the veggies.) Simmer for at least 20 minutes. Serve with corn bread, tortillas, or chips.
NOTE: You can add carrots, peas, or other veggies also.
As made by Elvera
Subscribe to:
Posts (Atom)