Recipes

 
I am going  to use this page together all the recipes I've posted on my blog...easier for my readers to find (and me too!) If you remember the series of Mom's Recipe Box...all the vintage recipes are here...if you click on the title of the recipe..it will take you to the post...

1 lb ground beef
8-12 oz mushrooms, sauteed
2 lg onions, sliced and sauteed
salt and pepper to taste
GRILLED CHEESE
8 slices of your favorite bread
4-8 slices of your favorite cheese for grilled cheese sandwiches
butter or margarine


Directions

Divide the ground beef into 4. Form large patties that will be bigger than your slices of bread and they should be thin. Place them into a large skillet and pan fry them, adding the mushrooms and onions, and seasonings.

Prepare the grilled cheese sandwiches as you normally would. Butter the outside of the bread. Grill on a griddle or in a large skillet.
When the grilled cheese sandwich is done, quickly open each one up. Put on individual plates. Place burgers on one slice of bread, top with mushrooms and onions, put top slice of bread back on top of sandwich. Cut each sandwich on an angle and serve with the usual condiments.




Yesterday, I got in a baking mood again (my favorite thing to do actually) and made these soft sugar cookies
2 eggs
1 t. vanilla
3 cups flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 cup buttermilk
Raisins

in a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a separate bowl, combine dry ingredients, flour, baking powder, baking soda, and salt. Add to creamed mixture alternately with buttermilk. Cover and refrigerate for two hours (the dough will be very soft) Drop by tablespoonfuls 2 " apart onto a ungreased cooky sheet. Place a raisin in the center of each one. Bake at 375 for 8 - 11 minutes or until lightly browned. Remove to wire racks to cool. This made about 4 dozen...

These make big soft cookies, not too sweet and are great with tea or coffee......


2 cups regular flour
2 T. firmly packed brown sugar (I used date sugar)
1 1/2 t. baking powder
1/2 t. baking soda
1 c. toasted walnuts, chopped*
1/2 c. buttermilk
1/2 c. pure maple syrup (I used sugar free pancake syrup)
1/2 c. melted and cooled butter
1 egg, slightly beaten
1/2 t. vanilla (I used our  homemade vanilla)
1/2 t. maple extract (optional)
Preheat oven to 400. Grease (Pam) 12 muffin cups or 6 jumbo cups. 
In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt. stir nuts into the dry mixture. In another bowl, stir together the buttermilk, syrup, butter, egg, vanilla and maple extract just until blended. Make a well in the center of the dry ingredients and add the buttermilk mixture. Stir just to combine.
Spoon batter into the muffin pan and bake for 15  to 20 minutes or until lightly browned. These muffins freeze well.






1 32oz. bag of frozen tater tots
1 can of chicken, drained (or you can substitute tuna)
1/2 t. salt and 1/4 t. pepper
1 can of green beans, drained
1 can of cream of mushroom soup
1 T. dried onion
1/2 cup milk
1/2 c. cheddar cheese, grated
Pour bag of frozen tots in bottom of your crock pot  In a separate bow, mix remaining ingredients (except cheese) and pour over potatoes. Cover and cook on high for 3 hours or on low for 4 1/2 to 5 hours. Half an hour before serving, sprinkle the cheese on top. Makes 4-6 servings. We had a fruit salad with this....it was very good and there was enough for lunch the next day......I have my mom's Rival crock pot...which is very efficient....


1 yellow cake mix
1 t. vanilla
1/3 c. vegetable oil (I like canola)
2 eggs
1/2 c. sugar
2 t. ground cinnamon
Preheat oven to 375 degrees. Mix sugar and cinnamon well and set aside. In a bowl, mix together cake mix, vanilla, oil and eggs..this will make a nice dough. it will be a little stiff....Shape cooky dough into 1 inch balls or like a walnut..roll in the cinnamon/sugar mixture..Bake for 8 - 10 minutes...this recipe makes about 2 1/2 dozen depending on how large you make them...

My old Betty Crocker first edition cookbook from 1950 has some of the best recipes...this is one of them...hope  you enjoy them with your afternoon tea or evening  hot cocoa..I know we are..

Mix together thoroughly...........        1 c. soft shortening                                Temp. 400 degrees
                                                       2 c. brown sugar
                                                       2 eggs
Stir in............................................. 1/2 c. cold coffee
Sift together and stir in.....................3 1/2 c. flour
                                                       1 t. baking soda
                                                       1 t. salt
                                                       1 t. nutmeg
                                                       1.t. cinnamon
Chill at least 1 hour. Drop rounded teaspoonfuls about 2" apart on lightly greased cooky sheet. Bake until set..just until, when touched with finger, almost no imprint remains.   About 8 to 10 minutes . This makes about 6 dozen 2 1/2 inch cookies. I added a walnut half on top of each one..they would be good frosted also with a butter cream or maple frosting. These cookies are not real sweet...
This is a versatile cooky..with  a few additions, you can have classic Hermit Cookies...follow the recipe and to the dough add 2 1/2 c. raisins and 1 1/4 c. chopped nuts. Be careful not to over bake.
Or
Mincemeat cookies for the holidays....just add 2 cups well drained mincemeat to the dough.
Or
Spiced Prune Cookies...Follow the recipe and add 1/4 t. ground cloves with the other spices. Then mix into dough, 2 cups of cut up cooked prunes (well drained) and 1 cup chopped walnuts.
and lastly,
Applesauce cookies...follow recipe..add 1 t. cloves along with the other spices. Mix into the dough, 2 cups applesauce, 1 cup raisins and 1/2 c. chopped nuts..bake 9 -12 minutes.
These freeze well also..would be nice to tuck into the freezer and you'd have something if unexpected company came......

..













3 cups dried apples
2 1/2 apple juice or cider
your favorite pie crust recipe
3/4 c. sugar or splenda
1 t. cinnamon
2 T. flour
1/4 t. nutmeg
dash of salt
heat juice or cider to boiling and add to the dried apples in a bowl..let them soak for about an hour. Cook apples in the juice until tender about 10-15 minutes. Take off heat and mix in rest of ingredients (except crust)

Roll out your crust and place in a 9 inch pie pan...Pour apple mixture into prepared pan...cover with your top crust....Brush top crust with milk and  you can sprinkle a little sugar and cinnamon on top if desired...Bake at 400 for 50 minutes or until done....
Warning....the dried apples expand quite a bit and in my case, lifted up the top crust....it does go down while cooling though......





1 1/2 c. bisquick
1/2 c. sugar (or Splenda)
2 T. softened butter or margarine
1 egg
3/4 c. sour cream or plain yogurt
1 t. vanilla
Heat oven to 350...grease or Pam a square pan....8x8x2"...Mix all ingredients above and spoon into pan....cover with this streusel topping..

Streusel...
Cut 2 T. firm butter or margarine into 1/4 c. Bisquick, 3 T. sugar (or splenda),1/2 t. cinnamon and 1/4 t. nutmeg..until very crumbly...

Bake streusel covered coffee cake for 30 minutes or so...serve warm...

This is a very simple and delicious coffee cake..not too sweet, tender and delicious....Sundays just seem like a coffee cake day...


I was thinking of a different way to prepare potatoes yesterday....when I remembered my aunt's recipe from the 1960s...as it was simple and I had the time...
3 T. butter
1 1/2 T. flour
salt/pepper to taste
minced onion
3 c. milk
3 c. grated fresh potatoes
1-2 T. butter
Blend butter, flour, and milk. Cook until thickened (white sauce), stirring constantly. Fold in grated potatoes into the hot sauce immediately. Season to taste with the salt, pepper and minced onion. Pour into a shallow pan, dot with butter. Bake at 325 for 2 hours or until tender and brown..
This is so good..the slow cooking turns the mixture into a creamy delicious dish. Real comfort food. I served it with browned and baked pork chops, steamed green beans and some canned peaches...This would be good with any kind of grilled or roasted meat...I also always add a little grated cheese to the top of the potato casserole a few minutes before taking out of the oven..its not called for in the recipe but the cheese seems to finish it off nicely.

Yesterday, I made some cranberry biscottia that was so good, I have to share the recipe with you...hadn't made biscottia in about two years but decided it was time...these are crunchy on the outside and chewy in the middle...really great with coffee or tea


2 1/2 cups flour
1 t. baking powder
1/2 t. salt
1 1/2 cups sugar
1/2 c. butter, softened
2 large eggs
1/2 t. almond extract
1 1/2 c. dried cranberries

Preheat your oven to 350. Line baking pan with parchment paper (I just used Pam). Combine dry ingrediants, stir well to blend. With mixer, beat eggs, sugar, butter and extract. Add and mix into flour mixture. Mix in cranberries.

Divide dough in half. Using floured hands shape into two logs. Bake 30-35 minutes.
Cool completely. Slice logs into 1/2 inch slices with serrated knife and bake slices
10 minutes. Turn over and bake additional 5 minutes.

Makes about 3 dozen.
My mistake was when I took them out of the oven the first time, I didn't wait for the logs to cool before cutting...so several slices broke apart. Other than that, these are very yummy.




          Walnut and Fig Biscotti
  • 1 cup whole-wheat flour (spooned and leveled)
  • 3/4 cup all-purpose flour (spooned and leveled)
  • 3/4 cup packed dark-brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon coarse salt
  • 3/4 teaspoon anise seed, chopped
  • 3 large eggs
  • 1 tablespoon finely grated orange zest (from 1 large orange)
  • 1 cup coarsely chopped dried Calimyrna figs (6 ounces)

    6 or 7 large apples, peeled and sliced
    2 cups water
    1/2 t. nutmeg
    1/2 t. cinnamon
    1/2 cup Splenda
    Simmer until the apples are tender (don't overcook)
    remove the apples to your Pammed baking pan, saving the juice
    Thicken the juice with 3 T. cornstarch dissolved in 1/2 c. water
    Pour thickened juice over apples.
    Topping:
    1 cube melted butter (I didn't say it was lo cal!)
    1 cup flour
    1 cup quick oats
    1/2 cup Splenda
    1 t. salt
    Mix well and sprinkle over apples. Bake at 350 degrees
    for about 40 minutes.

    Don (our oldest son) brought home some wonderful huge Honey Crisp apples that were perfect for this dessert........I would use brown sugar in the topping if I could. It smelled so good while it was cooking.........you could use the new brown sugar Splenda has come out with but it does have some sugar in it........and also add other fruit besides the apples, golden raisins would be wonderful or fresh cranberries.
    1-3 loaves 50 minutes 15 mins prep

    2 eggs, beaten
    1 cup eggnog
    1/3 cup sour cream
    2 teaspoons rum extract ( I don't put this in )
    1 cup white sugar
    1 teaspoon pure vanilla extract
    1/2 cup softened butter
    2 cups flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 teaspoon fresh ground nutmeg
    Preheat oven to 350 degrees.
    Grease bottom only of a 9 by 5 inch loaf pan or three 3 by 5 inch loaf pans.

    Blend together the eggs, eggnog, sour cream, rum extract, sugar, vanilla and butter.
    Sift together the flour, baking powder, salt and nutmeg.
    Add to eggnog mixture and stir just enough to moisten, pour into prepared pan.

    Bake bread in large pan for 40 to 60 minutes, or until a tester inserted in the center comes out clean.

    Breads baked in the smaller pans require 35 to 40 minutes.
    Cool for 10 minutes and then remove from pan or pans.
    Cool completely, wrap tightly and store in refrigerator.
      Sugar free Chocolate Cake

      2 eggs
      1 cup milk
      1/2 cup canola oil (I didn't have any oil, so melted a stick and 2 T. butter)
      2 t. vanilla
      2 1/4 cup Splenda
      1 3/4 c. flour
      3/4 c. unsweetened cocoa powder
      1 1/2 t. baking powder
      1 1/2 t. baking soda
      1 c. boiling water
      1 oz. unsweetened baking chocolate, shaved (optional)

      Preheat oven to 350. Grease and flour two 9" round bake pans or one 13" by 9" oblong baking pan. Combine eggs, milk, oil and vanilla in a large mixing bowl. (I used our Kitchen Aid mixer). Combine dry ingredients (Splenda through baking soda) in a large bowl and then add to mixture. Beat at medium speed for two minutes or until well mixed. Stir in slowly the boiling water and mix throughly. Add shaved chocolate. Pour into pans. Place in oven and baking for 30-35 minutes or until it tests clean with a toothpick. Cool in pans for 10 minutes then remove to a wire rack to completely cool..frost with No Fuss Sugar Free frosting..to save some calories, eat plain or drizzle with melted sugar free chocolate or top with sugar free Cool Whip.

      No Fuss Sugar Free Icing
      3/4 c. solid vegetable shortening
      7/8 c. Splenda
      1 t. vanilla
      3 T. cornstarch
      1 c. milk
      Cook the milk and cornstarch until thickened. let cool. With a electric mixer beat the Splenda, shortening and vanilla until thickened and beat well. Makes enough icing to frost either size cake.

      • 1 cup walnuts, toasted and roughly chopped
      • Nonstick cooking spray
      Read more at Marthastewart.com: Fig and Walnut Biscotti - Martha Stewart Recipes
       

      Pumpkin Pie Bars

      Bottom Layer:
      1 can (29 oz) pumpkin
      1 cup milk
      1 cup sugar
      2 eggs
      1 t. cinnamon
      1/2 t. nutmeg
      1/2 t. ginger
      1/2 t. salt

      Top Layer:
      1 yellow cake mix
      3/4 c. chopped walnuts
      1 1/2 sticks melted butter
      Preheat oven to 350 degrees. In a large bowl, mix together all ingredients for the bottom layer. Spread mixture in a glass 9 x 13 inch pan.
      Pat yellow cake mix over bottom layer, just sprinkle it evenly across top and make sure all bottom layer is covered. Spread walnuts over dry mix. Cover dry mix with melted butter.
      Bake 45 to 55 minutes or until golden brown. This is very good...having made it, I recommend the longer cooking time.

      ..Pork and Sweet Potato Stew
      1 pork loin, cut into 1 1/4-1 1/2 cubes (as I had boneless thick chops, I thawed out 4 and used them)
      3  T. flour
      3 T. olive oil
      1 large onion, chopped
      2 to 3 stalks celery, chopped
      2 to 3 cloves garlic, minced
      1 14.oz can chicken broth
      1 10 oz. bottle apple/cranberry juice (I couldn't find any sugar free so used all apple juice)
      2 large sweet potatoes, peeled and cut into 1 1/4" cubes
      1 to 2 oz. fresh snipped sage (I couldn't find any so used dried)
      Sprinkle pork with salt and pepper. Place flour in large bowl, add pork and toss to coat. In a large Dutch oven, heat 1 T. of the oil and brown half of the pork cubes...remove and then brown the second half. add more oil if needed.
      Add remaining oil and cook onion,celery, cook 5 to 7 minutes until tender. Stir in garlic. Sprinkle in any remaining flour, stir to coat. Slowly add broth, juice and 1 cup water. Return pork to pan, add sweet potatoes, and sage.Bring to a simmer, then lower heat and cover. Cook 20 to 30 minutes more or until pork and potatoes are tender. Sprinkle a little nutmeg over when serving.



      Pumpkin Bread  (from  Alton Brown)

      2 cups flour
      2 t. cinnamon
      1 t. baking soda
      1/4 t. baking powder
      1/2 t. salt
      1 1/2 c. sugar (Splenda,ala Dani)
      3/4 c. vegetable oil (I use Canola)
      3 large eggs
      1 t. vanilla
      3 cups shredded pumpkin
      1 cup toasted pumpkin seeds (ala Dani, use chopped pecans)
      Preheat oven to 325. Sift the first 5 dry ingredients together. In a separate bowl, mix wet ingredients, sugar (Splenda), oil, eggs and vanilla. Combine the two together and then fold in the shredded pumpkin and seeds or nuts. Once they are all incorporated , pour into a non-stick loaf pan or spray the pan with Pam. if you have neither, be sure to coat it with butter and flour. Bake for 1 hour and 15 minutes. At this point a toothpick inserted should come out clean. Cool for 15 minutes before removing from pan and turn out onto a cooling rack. Cool completely.
      You can use the recipe for muffins also, use the same temperature but only bake for 30 minutes.



      Fool Proof Pie Crust ala Alan Carter


       In a very large bowl, combine 3 3/4 c. flour, 1 T. sugar, 1/2 to 1 T. salt (I didn't use that much, he likes a salty crust), 1/2 t. baking powder. Mix well. With a pastry blender, cut in 1 1/4 c. unsalted butter leaving chunks the size of peas. Combine 2/3 c. very cold water, 2 T.  sour cream, and 1 t. vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute, do not over mix. The dough should be slightly crumbly. let rest on the refrigerator at least 2 hours or overnight. Divide into 3 portions, shape into disks and use right away or can be frozen for up to a month. Thaw overnight in the refrigerator to use.

       

      Quick Chocolate Sandwich Cookies


      2 devils food chocolate cake mixes
      1 cup vegetable oil
      4 eggs
      Filling:
      1 package softened cream cheese (8 oz)
      1/4 c. butter or margarine, softened
      1 1/2 c. powdered sugar
      1 t. vanilla

      In a mixing bowl, combine the cake mixes, oil and eggs, mix well. Roll into 1" balls or the size of a walnut .Place 2" apart on a cooky sheet and bake about 8-10 minutes. Do not flatten. Bake at 350. Cool for about 5 minutes before removing from pan..In a small mixing bowl, beat cream cheese and butter. Add sugar and vanilla, beat until smooth.Spread on bottom half of the cookies and put together.

      Best Carrot Cake Ever..a 1940 recipe

      Ingredients:
      2 c sugar
      1 1/4 c oil
      4 large eggs
      2 c flour
      2 tsp baking soda
      1 Tbsp cinnamon
      1 tsp salt
      3 c grated carrots
      1 c chopped walnuts
      FROSTING
      12 oz powdered sugar
      2 3 oz. cream cheese room temp
      1 tsp vanilla extract
      2 Tbsp butter
      2 Tbsp milk

       1.In large bowl, beat sugar and oil. Add eggs and beat well. Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.Place batter in greased 9x13 pan; bake 1 hour and 10 miniutes in a 350 oven. (Check once because of oven variances) FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake. 

       

      Banana Apple Bread


      1/2 c. shortening
      1 cup sugar (or splenda)
      2 eggs
      1 cup chopped apple
      1 ripe banana
      1/2 cup flour
      1 t. baking soda
      1/2 t. salt

      Cream shortening, and add sugar, beating well.....add eggs, one at a time, beating well after each addition. Add peeled chopped apple and mashed banana. In a separate bowl, mix dry ingredients and then add to the wet one, stirring to mix well. Spoon into a greased and floured loaf pan. Bake at 350 for one hour or until a toothpick comes out clean. Let cool for about 10 minutes and then remove and cool completely on a wire rack..make one loaf

      Gooey Butter Cookies


      1 butter cake mix
      1 stick  butter
      1/4 tsp vanilla extract
      1 pkg    cream cheese @ room temp (8 oz. pkg)
      1    egg

      Combine all ingredients with electric mixer until well blended. Chill dough for 2 hours. Roll into balls (about walnut size). Roll balls in powdered sugar. Bake on ungreased cookie sheet in 350 degree oven for 10 - 12 minutes. Dust with powdered sugar when completely 


      Grandma's Beef Casserole


      2 lbs. beef stew meat
      1/4 c. flour
      can of mushroom soup
      1 package dry onion soup mix
      small can of whole mushrooms
      1/2 cup red wine or beef broth (I happened to have wine)
      12 oz. package of medium egg noodles


      In a zip lock bag, put the stew meat..add flour, zip and shake to cover the meat. Brown meat in a heavy skillet that has been sprayed with cooking spray (I used a little canola oil too) and when nicely browned, put in the crock pot along with all the other ingredients except the noodles...mix to combine..put on low for 8 to 10 hours or high for 5 to 6. To serve, spoon over cooked noodles.

      IMPOSSIBLE APPLE PIE
      3 cups sliced peeled all-purpose apples (3 large)
      1 teaspoon ground cinnamon
      1/4 teaspoon ground nutmeg
      1/2 cup Bisquick
      1/2 cup sugar
      1/2 cup milk 
      1 tablespoon margarine, butter or spread,* softened
      2 eggs

      Streusel (see recipe below)
      Heat oven to 325°. Grease 9-inch pie plate. Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel.  Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.
      Streusel
      1/2 cup Bisquick
      1/4 cup chopped nuts
      1/4 cup packed brown sugar
      2 tablespoons firm margarine, butter or spread
      Stir together all ingredients until crumbly

      1 cup water
      2 cups sugar (I made these sugar free and used Splenda)
      2 cups grated apple
      2 cups raisins
      1 cup (2 sticks) butter (sounds like Paula Deen doesn't it?)
      2 t. ground cinnamon
      2 t. freshly grated nutmeg
      1/2 t. ground cloves
      1 cup chopped walnuts
      2 t. baking soda
      3 1/2 cup flour

      Preheat oven to 350. Combine the water, sugar, apple, raisins, butter and spices in a saucepan and heat to boiling...Remove the pan from the heat and let it cool completely.

      In a large bowl, stir the nuts and baking soda into the flour. Add the cooled cooked mixture to the bowl and stir until blended..it will be stiff. Fill greased (Pam) muffin tins (she calls for miniature ones, I used regular) Bake for 15 minutes...they can be frozen..makes 5 dozen miniatures or in my case 10 large ones....(this is a Paula Deen recipe)
      Easy Chicken Divan
      3 Boneless skinless chicken breasts, cooked and diced (I used some leftover chicken)
      10 oz. package of frozen chopped broccoli, cooked and drained
      2 cans cream of chicken soup
      3/4 c. mayonnaise
      1 t. lemon juice
      1 cup shredded Cheddar cheese
      1/2 c. Italian seasoned breadcrumbs (I used Panko crumbs)
      1/4 c. butter, melted

      Heat oven to 350. Toss cooked chicken and broccoli together. Mix soup, mayonnaise, and lemon juice well, mix into the chicken mixture. Pour into a greased 13" by 9" baking pan...top with cheese. Toss bread crumbs with melted butter, and sprinkle over the cheese..bake in a 350 oven for 25 to 30 minutes.

      . 
       Fresh Peach Ice Cream
      3 cups sliced ripe peaches, skins removed
      4 T. freshly squeezed lemon juice
      1 1/2 cups sugar, or Splenda, divided
      1 1/2 cups whole milk
      2 3/4 c. cream (can use half and half)
      1 1/2 t. vanilla

      In a small bowl, put sliced peaches with the lemon juice and half the sweetener. Let this sit for about 2  hours. Stir gently occasionally. then strain the fruit and save the juices..mash half  the fruit in the blender or by hand.

      In a medium bowl, using a hand mixer at low speed (I just used a wire whisk) mix milk and remaining sweetener until all dissolved about 2 minutes or so.  Stir in the cream, reserved juice, and vanilla.Turn the machine on and pour in the mixture. Mix until thickened about 20 minutes and at the last 5 minutes, add the reserved fruit and mix completely. This can be eaten right away but we like to put it in a freezer container and put it in the freezer for a few hours. 



      Zucchini Casserole
      1 1/2 lb. zucchini, sliced into 1/4" strips
      1 lb. hamburger
      1 med. onion, chopped (I am using dried onions..Alan has problems with fresh ones)
      1 cup instant rice
      1 t. garlic powder
      1 t. oregano
      2 cups cottage cheese
      1 can cream of mushroom soup
      1 cup sharp cheese, grated
      Cook zucchini until tender and drain. Brown meat with onion, add rice + seasonings, place half of the zucchini mixture in the bottom of a large casserole dish. Cover with beef mixture and spoon cottage cheese over. Add rest of zucchini and cover with soup. Sprinkle with shredded cheese. Bake uncovered for 35 to 40 minutes until bubbly...A medium oven at 350 or so would be good....

      Beef and Noodle Medley

      2 T. oil
      1 lb. ground lean beef
      1 1/2 c. diced celery
      1/2 c. diced onion
      1/2 c. diced green pepper
      2 c. uncooked medium width noodles
      2 cans (1 lb. each) tomatoes, broken up
      1 can (15 1/4 oz. to 1 lb, 4 oz.) red kidney beans
      1 t. Worcestershire sauce
      1 t. salt

      In a large skillet heat oil. Add meat; saute for 5 minutes..add celery, onion and green pepper. saute 5 more minutes...Add remaining ingredients. Bring to a boil. Reduce heat and simmer, covered until noodles are tender, about 20 minutes..
      I am going to make this tonight..and use black beans instead of kidney..and not so much celery..(that seems like a lot of me)...will let you know how it is.....I like recipes like this, easy and cheap.....filling ..it can be adapted to your family's likes...could add corn or canned mushrooms...could sprinkle some grated cheese on the last few minutes of cooking....that is always a hit around here!
      California Lemon Pie

      1 9" unbaked pie crust
      3 eggs, separated
      1 c. sugar
      1/4 c. softened margarine or butter
      1 c. milk
      1/4 c. lemon juice
      1T. flour
      1 T. grated lemon peel

      Preheat oven to 425 degrees. Prick crust all over and bake 8 minutes, set aside. Turn oven to 350 degrees. In small bowl, at mixer at high speed, beat egg whites until soft peaks form, beat high speed gradually adding 1/2 c. sugar and beat until sugar is completely dissolved. set aside..In a large bowl, with the same beater at medium speed, bet 1/2 c. sugar with butter and egg yolks, when well mixed beat in milk, lemon juice, flour and lemon peel. Gently fold in egg whites, until all is together...pour into cooked crust...Bake at 350 for 35-40 minutes....
      Baked Rice Custard

      3 eggs, beaten
      1/2 c. sugar
      1/4 t. salt
      1 c. cooked rice
      2 cups milk, scalded
      1/2 c. raisins
      2 t. vanilla
      1/4 t. nutmeg
      1 T. butter

      Combine eggs, sugar and salt..gradually add scaled milk, stirring to mix slowly....Add rice, raisins and vanilla. Pour into greased 1 1/2 qt. casserole, set in pan of hot water. Bake 350 for 30-40 minutes. Sprinkle with nutmeg, dot with butter. Bake 30 - 40 minutes more, until set. Serve either warm or cold.


      Beef Stroganoff

      3 T. flour
      1 1/2 t. salt
      1/2 t. pepper
      1 lean sirloin steak, rib or tenderloin
      1 clove garlic
      1/2 c. butter
      1/2 c. chopped onion
      1/2 c. water
      1 can cream of chicken soup
      1 lb. sliced mushrooms
      1 cup sour cream

      Combine flour, salt and pepper. Trim meat of all fat, rub both sides with the garlic clove. Pound flour mixture on both sides of meat..and cut meat into 1/1/2 x 1" strips..Melt butter in deep skillet, brown strips..Add onion until brown, Add water, stir to dissolve all the drippings. Add soup, mushrooms..Cook until mixture is thickened and meat is tender about 1 1/2 hours..Stir in sour cream and serve....sprinkle with chopped parsley or chives.(to make it with hamburger, brown the meat, add a little seasoned flour, then add the other ingredients...cooking it until the meat is done, about 15-20 minutes, before add the sour cream at the end)


      Chinese Pepper Steak
      1 1b. flank steak
      1/4 c. oil
      1 clove garlic
      1/2 c. coarsely chopped onion
      2 cups green peppers, chopped
      1 t. salt
      1/4 t. pepper
      1 T. cornstarch
      1 cup beef bouillon
      1 T. soy sauce
      Cut steak diagonally across the grain into thin slices. Heat oil and place garlic in it, cook 3 minutes or so, remove. Add meat, cook until brown. Mix onion, green pepper, salt and pepper, stir occasionally for about 3 minutes or until tender. Blend cornstarch into stock and soy sauce, stir into mixture. Cook until thick. Serve over steamed rice. Back then, red and yellow peppers weren't available and I used some red...you could also use some mushrooms..yummy!

      Famous Amos Chocolate Chip cookies

      2 sticks butter
      3/4 cup brown sugar
      3/4 cup white sugar
      1 t. water
      2 1/2 cups flour
      1 t. baking soda
      1/2 t. salt
      1 t. vanilla
      2 eggs (I used 1 duck egg)
      1 12 oz. package chocolate chips
      2 cups raisins (optional)
      1 cup chopped walnuts (optional)
      Beat softened butter, sugars, vanilla, water and eggs in a large bowl with mixer until creamy and well blended. By hand, mix in dry ingredients, flour, soda, salt.....until well mixed. Stir in chips, raisins and nuts if using them. Using a teaspoon, spoon dough onto cooky sheets and bake for 8 12 minutes at 375...makes about 5 doz or so depending on how large you make them....

      Amazing Coconut Pie

      2 cups milk
      3/4 cup sugar (or Splenda)
      1/3 c. biscuit mix (Bisquick)
      4 eggs
      1/4 cup butter or margarine, softened
      1/2 t. vanilla
      1 cup Bakers Angel flake coconut

      Combine milk, sugar, bisquick, eggs, butter and vanilla in blender container..Cover and blend on low speed for 3 minutes..Pour into greased 9" pie pan (I use Pam) Let stand for 5 minutes and then sprinkle the coconut on top evenly. Bake at 350 for about 40 minutes..serve warm or cold..I served it with some cool whip...yummy...

      Chocaroon Pie

      3 squares Bakers unsweetened chocolate
      1/2 cup butter or margarine
      3 eggs, slightly beaten
      3/4 cup sugar
      1/2 cup flour
      1 t. vanilla
      2/3 cup sweetened condensed milk
      2 2/3 cup Bakers Angel flake coconut
      Melt chocolate and butter in saucepan over low heat..(I think you could easily microwave) Stir in eggs, sugar, flour and vanilla. Pour into greased 9 inch pie pan. Combine milk and coconut, spoon chocolate mixture, leaving a 1/2 - 1 inch border. Bake at 350 for 25- 30 minutes..Cool...

      Basic granola

      Preheat oven to 300...
      Combine in a large bowl...7 cups dry ingredients....
      at least 2-3 cups rolled oats plus other grains as
      desired...
      wheat germ (that's what we used)
      whole wheat flour
      wheat bran
      wheat grits
      cornmeal
      soy flour, grits or roasted beans
      grape nuts
      uncooked cereals, (like Wheatena,, etc.)
      sunflower seeds
      sesame seeds
      pumpkin seeds, roasted
      fresh grated or dried coconut
      dry milk solids
      chopped nuts
      spices--cinnamon, nutmeg, etc.
      Combine separately and pour over dry ingredients:
      1 cup liquids including..
      honey, syrup, molasses, brown sugar (use 2T. water to 1/2 c. sugar)
      oil, melted margarine, peanut butter, milk or cream
      Mix well and bake on large greased baking pans 30 - 60 minutes, stirring often. Do not over brown. Crunchiness depends on proportions and baking time. For a chunkier cereal, allow to cool undisturbed, then break up. Add when cool...as desired:
      raisins, chopped dates, dried apples, apricots, other dried fruits....

      Stuffed Ground Beef

      2 lbs. lean ground beef
      2 eggs, well beaten
      1 c. dry bread crumbs (I use Panko crumbs)
      1/2 c. milk
      2 t. salt
      1/2 t. pepper
      2 cups herb or cornbread stove top stuffing
      2 cans cream of chicken soup
      1/2 can water

      Mix ground beef, egg, bread crumbs, milk, salt and pepper until well blended. Divide into 16 portions. Flatten into thin patties. Make up stuffing mix following the package directions. Put about 1/4 cup on top of half the patties....Place second patty on top and press around the edges to seal in the stuffing....Remove stuffed patties to a shallow baking pan..Bake in a 400 oven for about 25 minutes. Mix soup and water well and pour over patties..turn down heat to 350..Bake for another 30 minutes.
      Makes 8 servings.....we didn't need this much so I halved it...delicious.....





      Sugar free Apple Crisp
      6 or 7 large apples, peeled and sliced
      2 cups water
      1/2 t. nutmeg
      1/2 t. cinnamon
      1/2 cup Splenda
      Simmer until the apples are tender (don't overcook)
      remove the apples to your Pammed baking pan, saving the juice
      Thicken the juice with 3 T. cornstarch dissolved in 1/2 c. water
      Pour thickened juice over apples.
      Topping:
      1 cube melted butter (I didn't say it was lo cal!)
      1 cup flour
      1 cup quick oats
      1/2 cup Splenda
      1 t. salt
      Mix well and sprinkle over apples. Bake at 350 degrees
      for about 40 minutes.

      I just finished making this no-bake cookie balls...they are very good.....almost like candy....here is the recipe if you are so inclined...rather easy to make, unfortunately....LOL
      1 cup (6 oz) semisweet chocolate chips..(I used milk chocolate chips)
      3 cups powdered sugar
      1 3/4 cups crushed vanilla wafers (about 55)
      1 cup chopped toasted walnuts
      1/3 c. orange juice
      3 T. light corn syrup
      Additional powdered sugar

      In a large microwave-safe bowl, melt chocolate chips, stir until smooth....(it took a little over a minute to melt). Stir in the powdered sugar, vanilla wafer crumbs, walnuts, orange juice and corn syrup. Mix well.....Roll into 1 inch balls: roll in additional powdered sugar. Store in an airtight container...makes about two dozen or more, depends on how large of balls you make....its good to let them sit for a day or so to get the flavor through them.


      Hamburger Soup

      2 lbs. ground beef
      1/2 t. salt
      1/4 t. pepper
      1/4 t. oregano and basil
      1/8 t. savory salt
      1 package dry onion soup mix
      6 cups hot water
      1 can (8 oz.) tomato sauce
      1 T. soy sauce
      1 c. celery, sliced crosswise thinly
      1/4 c. celery leaves, chopped
      1 c. sliced carrots
      1/2 cup split peas (dried)
      1 cup elbow macaroni
      Parmesan cheese

      Cook and brown hamburger in the oil.... add celery, carrots..tomato sauce... pour water over all...
      when carrots and celery are somewhat tender, add spices, dry onion soup mix, split peas and macaroni ...cook until all are done..about 20 minutes or so... Shake Parmesan cheese over at the table....if you don't have all the spices, just put in what your family likes...I think I'd put in some garlic as we really like it... this is really good served with some garlic bread and is a full meal......I think what makes it so good is the split peas but you could do alot of combinations with this basic recipe...I was just thinking another type of beans along with the split peas would be good, a can of kidney beans perhaps. Also browning some type of sausage along with the hamburger? Just depends on what you might have in the cupboard...

      1 1b. flank steak
      1/4 c. oil
      1 clove garlic
      1/2 c. coarsely chopped onion
      2 cups green peppers, chopped
      1 t. salt
      1/4 t. pepper
      1 T. cornstarch
      1 cup beef bouillon
      1 T. soy sauce
      Cut steak diagonally across the grain into thin slices. Heat oil and place garlic in it, cook 3 minutes or so, remove. Add meat, cook until brown. Mix onion, green pepper, salt and pepper, stir occasionally for about 3 minutes or until tender. Blend cornstarch into stock and soy sauce, stir into mixture. Cook until thick. Serve over steamed rice. Back then, red and yellow peppers weren't available and I used some red...you could also use some mushrooms..yummy!This recipe was my dad's favorite.





      2 T. oil
      1 lb. ground lean beef
      1 1/2 c. diced celery
      1/2 c. diced onion
      1/2 c. diced green pepper
      2 c. uncooked medium width noodles
      2 cans (1 lb. each) tomatoes, broken up
      1 can (15 1/4 oz. to 1 lb, 4 oz.) red kidney beans
      1 t. Worcestershire sauce
      1 t. salt

      In a large skillet heat oil. Add meat; saute for 5 minutes..add celery, onion and green pepper. saute 5 more minutes...Add remaining ingredients. Bring to a boil. Reduce heat and simmer, covered until noodles are tender, about 20 minutes..
      I am going to make this tonight..and use black beans instead of kidney..and not so much celery..(that seems like a lot of me)...will let you know how it is.....I like recipes like this, easy and cheap.....filling ..it can be adapted to your family's likes...could add corn or canned mushrooms...could sprinkle some grated cheese on the last few minutes of cooking....that is always a hit around here!




      1 1/2 lb. zucchini, sliced into 1/4" strips
      1 lb. hamburger
      1 med. onion, chopped (I am using dried onions..Alan has problems with fresh ones)
      1 cup instant rice
      1 t. garlic powder
      1 t. oregano
      2 cups cottage cheese
      1 can cream of mushroom soup
      1 cup sharp cheese, grated
      Cook zucchini until tender and drain. Brown meat with onion, add rice + seasonings, place half of the zucchini mixture in the bottom of a large casserole dish. Cover with beef mixture and spoon cottage cheese over. Add rest of zucchini and cover with soup. Sprinkle with shredded cheese. Bake uncovered for 35 to 40 minutes until bubbly....She doesn't have a oven temperature but I think a medium oven at 350 or so would be good....




      ....Peach Ice Cream
      3 cups sliced ripe peaches, skins removed
      4 T. freshly squeezed lemon juice
      1 1/2 cups sugar, or Splenda, divided
      1 1/2 cups whole milk
      2 3/4 c. cream (can use half and half)
      1 1/2 t. vanilla

      In a small bowl, put sliced peaches with the lemon juice and half the sweetener. Let this sit for about 2  hours. Stir gently occasionally. then strain the fruit and save the juices..mash half  the fruit in the blender or by hand.

      In a medium bowl, using a hand mixer at low speed (I just used a wire whisk) mix milk and remaining sweetener until all dissolved about 2 minutes or so.  Stir in the cream, reserved juice, and vanilla.Turn the machine on and pour in the mixture. Mix until thickened about 20 minutes and at the last 5 minutes, add the reserved fruit and mix completely. This can be eaten right away but we like to put it in a freezer container and put it in the freezer for a few hours. I didn't have quite enough cream  (Alan had made a smoothie with some of it so used additional milk and it was fine)....This makes about 2 pints which is plenty for us. Its fun to try different flavors..he wants to put some of his plum conserve in vanilla ice cream and see how that is......should be yummy!


      Now this is a simply delicious soup. We have canned this soup for years. Now my granddaughter is making it. Once you eat this soup you will never want tomato soup in a can again. The tomato soup is especially welcome, as its warm and filling too, and can itself be a base for many other soup varieties and mix-ins. this recipe is from Oodlekadoodle Primitives.

      INGREDIENTS:

      14 quarts ripe tomatoes (Comes to about 3 lbs of tomatoes per qt)
      7 medium-sized onions
      1 stalk celery
      14 sprigs parsley
      3 bay leaves
      14 tablespoons butter
      14 tablespoons flour
      3 tablespoons salt
      8 tablespoons sugar
      2 teaspoons pepper

      DIRECTIONS:

      Wash; cut up tomatoes (no need to peel them). Chop onions, celery. parsley & bay leaves. Add to tomatoes; cook until celery is tender. Put through a sieve. Put mixture back into pot. Rub flour & butter into smooth paste thinned with tomato juice. Add to BOILING soup; stir to prevent burning. Add salt, sugar and pepper. For a smoother consistency put through sieve again ( I never do this) Fill clean Kerr jars to within one (1) inch of top of jar. Wipe of the rims, put on caps, screwing the band tight. Process in hot water bath 30 minutes. Start timing when it is at a rolling boil...





      15-oz. can salmon, dark skin and bones removed
      8-oz. pkg. cream cheese, softened
      1 T. lemon juice
      2 t. grated onion
      1 t. horseradish
      1/4 t. salt
      1/2 c. chopped pecans
      1/4 t. liquid smoke
      3 T. chopped parsley


      Mix the first 6 ingredients together; mix together well. Form mixture into a log. Mix chopped pecans, liquid smoke and parsley together well..cover the log with this mixture, rolling carefully. Let this sit a few hours in the fridge. Serve with your favorite crackers. Makes 12 servings.


      1 c. sugar (you can use Splenda)
      1 T. flour
      1/4 t. salt
      6 cups finely chopped unpeeled crab apples (use the reddest ones you can find)
      pastry for a 2 crust pie
      1. t. vanilla
      1 1/2 T. lemon juice
      1/3 c. water
      1 T. butter
      Combine sugar, flour and salt. toss together with the apples. Pour apple mixture into pastry lined pan. Sprinkle with mixture of vanilla, lemon juice, and water..dot with butter. Bake in a hot oven (450) 10 minutes, reduce heat to 375 and bake an additional 45 minutes......





      3 Boneless skinless chicken breasts, cooked and diced (I used some leftover chicken)
      10 oz. package of frozen chopped broccoli, cooked and drained
      2 cans cream of chicken soup
      3/4 c. mayonnaise
      1 t. lemon juice
      1 cup shredded Cheddar cheese
      1/2 c. Italian seasoned breadcrumbs (I used Panko crumbs)
      1/4 c. butter, melted

      Heat oven to 350. Toss cooked chicken and broccoli together. Mix soup, mayonnaise, and lemon juice well, mix into the chicken mixture. Pour into a greased 13" by 9" baking pan...top with cheese. Toss bread crumbs with melted butter, and sprinkle over the cheese..bake in a 350 oven for 25 to 30 minutes....


      Today was the first sunny day we've had in over a week..so nice outside, too nice to blog, actually..but wanted to share this recipe I found in the Just a Pinch club website....carrot cake is one of my personal favorites....and I know you will love this recipe...




      Ingredients:
      2 c sugar
      1 1/4 c oil
      4 large eggs
      2 c flour
      2 tsp baking soda
      1 Tbsp cinnamon
      1 tsp salt
      3 c grated carrots
      1 c chopped walnuts
      FROSTING
      12 oz powdered sugar
      2 3 oz. cream cheese room temp
      1 tsp vanilla extract
      2 Tbsp butter
      2 Tbsp milk

      1.In large bowl, beat sugar and oil. Add eggs and beat well.
      2
      Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
      3
      Place batter in greased 9x13 pan; bake 1 hour and 10 minutes in a 350 oven. (Check once because of oven variances)
      4
      FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.