Mom's Recipes
INDEX
These favorite recipes were supplied by the F.S.P. girls and compiled by the Social Committee of 1995.
THANKS TO ALL!
GRANDMA'S COOKIES
Cream together:
1 cup white sugar
1 cup brown sugar
1 cup margarine
1 cup oil
1 egg
1/2 Cap vanilla
Combine: (add to above mixture)
3 1/2 cups flour
1 tsp soda
1 tsp cream of tartar
Add:
1 cup Rice Krispies
1 cup coconut
1 cup oatmeal
Mix well. Roll into balls and place on cookie sheet. Flatten with
fork. Bake at 350' for 10-15 min.
Elaine
SNOWBALLS
1/2 cup margarine
1 1/2 cups white sugar
1/2 cup milk
2 1/2 cups rolled oats
1 1/4 cups unsweetened coconut
4 tbsp cocoa
Combine first 3 ingr. in saucepan. Boil for 1 min. Remove from
heat. Add remaining ingr. and mix well. Form into balls and roll
in more coconut. Chill.
Lorraine
ALMOND COOKIES
Cream together:
2 cups white sugar
4 eggs
Add:
3 tbsp cocoa
6 cups ground almonds
(add more as needed to thicken dough)
Drop by rounded teaspoons onto a well greased cookie sheet. Place
an almond in middle of cookies. Bake at 350' for 10-15 min., or
until light brown.
Jean
Keep
smiling. It makes
everyone wonder
what you've been up to!!
DISH PAN COOKIES
2 cups brown sugar
2 cups white sugar
2 cups oil
4 eggs
2 tsp vanilla
4 cups flour
2 tsp soda
1 1/2 cups oatmeal
4 cups Rice Krispies
1 pkg chocolate chips
pinch of salt
Mix well in large bowl.
Drop by teaspoons on a cookie sheet. Bake at 350 for approx. 10
min. Makes 8 dozen.
Ruth
CHOCOLATE DROPS
2 cups white sugar
6 tbsp cocoa
1/2 cup margarine
1/2 cup milk
1/2 tsp vanilla
1 cup coconut
3 cups rolled oats
Combine sugar, cocoa, milk, and marg in saucepan. Bring to a
boil. Add vanilla and remove from heat. Stir in coconut and
oatmeal. Drop by spoonfuls onto waxed paper.
Jane
HELPFUL HINT
To dehydrate dried out
raisins,
steam them over hot water for a few minutes.
************
OATMEAL COOKIES
1 cup margarine
1 1/4 cup brown sugar
2 eggs
1/2 tsp vanilla
1 1/4 cups flour
1 tsp baking soda
1/2 csp salt
1 1/4 tsp cinnamon
3 cups rolled oats
Beat butter & sugar until fluffy. Blend in eggs & vanilla. Add combined flour, soda, salt & cinnamon. Mix well & stir in oats. Drop by spoonfuls onto greased cookie sheets. Press lightly with fingers. Bake at 350' for 8 min. Makes about 60 cookies.
Jane
PEANUT BUTTER COOKIES
1/2 cup softened butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 cup crunchie peanut butter
1/2 tap vanilla
1 cup flour
1/2 tsp salt
1/2 tsp baking soda
In bowl, cream butter with both sugars until fluffy; beat in egg, peanut butter and vanilla. Combine flour, salt and baking soda. Stir into peanut butter mixture. Roll dough, 1 tbsp at a.time, into balls; place 1 inch apart on lightly greased baking sheets and flatten. Bake in 375' oven for lO min. or until light brown. Let sit on sheets for 3-5 min.
Pat
JUMBO COOKIES
2 cups raisins
1 cup water
Boil 5 min & set aside to cool.
Cream: 1 cup shortening
2 cups sugar
3 eggs
1 tsp vanilla
Add cooled raisins; use juice too.
Sift together:
4 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp salt
1 1/2 tsp cinnamon
1/4 tap nutmeg
1/4 tsp allspice
Add to raisin mixture. Add 1 cup chopped nuts if desired. Mix well & drop by spoonfuls onto greased cookie sheet. Bake at 325' for about 15 min. Makes 5 dozen cookies.
ORANGE OATMEAL MUFFINS
1 cup rolled oats
3/4 cup milk or buttermilk
1/2 cup orange juice
1 egg
1/4 cup oil
1 cup flour
1/4 cup white sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp grated orange rind
1/2 cup chopped pecans
Combine oats, milk & Orange juice in small bowl; let stand 20 min. Beat egg & oil together & stir into oat mixture. Combine remaining ingredients. Add to oat mixture and stir just to blend. Spoon into greased muffin cups-about 3/4 full. Bake at 400' for 20 min.
Joan
CHERRY CHEESECAKE MUFFINS
1/3 cup cream cheese
2 tbsp icing sugar
1/3 cup softened butter
2/3 cup packed brown sugar
1 egg
1 tsp grated orange rind
2 cups flour
2 tsp baking powder
1/4 tsp salt
2/3 cup milk
1/3 cup whole cherry jam
2 tbsp finely chopped pecans (optional)
Blend cream cheese with icing sugar; set aside. In bowl, cream together butter & brown sugar; beat in egg & orange rind. Combine flour, baking powder & salt; add to creamed mixture alternately with milk, stirring just until blended. Spoon into greased muffin tins, about 1/2 full. Add 1 tsp of the cream cheese mixture & 1 tsp of the jam to each; top with remaining batter. Sprinkle with nuts. Bake in 375' oven for 25-30 min.
Pat
HELPFUL HINT
Be sure never to overmix
muffins.
Stir dry & wet ingredients together
just until dry ingredients are moistened.
************
BLUEBERRY BRAN MUFFINS
2 eggs
1 cup milk
1/2 cup vegetable oil
1 cup all-bran cereal
Beat eggs, stir in milk & oil. Add cereal & let stand 5
min.
Combine:
2 cups flour
1 cup white sugar
4 tsp baking powder
1 tsp salt
Add to bran mixture,
stirring just until blended. Fold in 1 1/2
cups fresh or frozen blueberries. Spoon into greased muffin tins
3/4 full. Bake at 400' for 20-25 min.
Joan
PINEAPPLE GEMS
1/2 cup margarine
1/2 cup white sugar
1 egg
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup pineapple with juice
Cream marg., sugar, & egg until fluffy. Sift dry ingredients together. Add this to creamed mixture alternately with pineapple. Spoon into greased muffin tins. Bake at 350' for 20-25 min.
Jane
Helpful Hint
Muffins freeze well.
Place cooled muffins
in plastic bags or plastic containers.
Thaw at room temp. or wrapped in paper towel in microwave.
************
CARROT MUFFINS
1 1/4 cups flour
1 1/2 cups bran cereal-crushed to 3/4 cup
1/3 cup white sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
2 egg whites
1/4 cup vegetable oil
3/4 cup milk
1 cup grated carrot
1/2 cup raisins (optional)
In large bowl stir together flour, cereal, sugar, baking powder, soda, salt, & cinnamon. In another bowl beat egg whites slightly. Min in oil, milk, carrots, & raisins. Add to flour mixture, stirring just until combined. Spoon into greased muffin tins. Bake at 400' for 20 min.
Jane
SOUTHERN BISCUIT MUFFINS
2 1/2 cups flour
1/4 cup sugar
1 1/2 tbsp baking powder
3/4 cups margarine
1 cup milk
In large bowl, combine flour, sugar & baking powder. Cut in marg. until mixture resembles coarse crumbs. Stir in milk just until flour mixture is moistened. Spoon into greased muffin tins. Bake in 400' oven for 20 min. or until golden. Great with jam or honey.
Lots of people know a
good thing
the minute the other fellow
sees it first.
LEMON TEA MUFFINS
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup soft margarine
1 cup white sugar
4 eggs-separated
1/2 cup REALEMON lemon juice
1/4 cup finely chopped nuts
2 tbsp brown sugar
1/4 tsp nutmeg
In reed. bowl, combine flour, baking powder & salt. In large bowl, beat marg. & white sugar until fluffy. Add egg yolks; beat until light. Gradually stir in lemon juice alternately with dry ingredients (do not overmix). In small bowl, beat egg whites until stiff but not dry. Fold 1/3 egg whites into batter; fold in remaining egg whites. Spoon into greased muffin tins about 3/4 full. Bake in 375' for 1'5-20 min.
APPLE SPICE MUFFINS
1 1/2 cups flour
1/2 cup wheat germ
1/2 cup white sugar
1 tbsp baking powder
1 1/4 tsp cinnamon
1/2 tsp salt
1 cup apple-peeled & chopped
1 cup milk
1/4 cup veg oil
1 egg
1/3 cup chopped nuts
2 tbsp margarine-melted
In large bowl, combine flour, wheat germ, 1/4 cup of the sugar, baking powder, 3/4 tsp of the cinnamon, & salt. Stir in apple. In small bowl, combine milk, oil, & egg. Add to flour mixture, stirring just until moistened. Fill greased muffin tins almost full. In small bowl, combine remaining 1/4 cup sugar, 1/2 tsp cinnamon, the nuts, & marg. Sprinkle over muffins. Bake at 400' for 20-25 min.
ALBANY CLUB ' S CHEESECAKE
Crust:
1 1/2 cups graham cracker crumbs
1 tbsp sugar
2 tbsp melted butter
Filling:
1/2 lb (750g) cream cheese
1/2 cups sugar
3 tbsp corn starch
6 tbsp cocoa
2 cups milk
eggs
To make crust, blend. crumbs, sugar & butter. Press over bottom & slightly up sides of.a 10" springform pan. Set aside. Cream room temp. cheese & sugar until fluffy. Add cornstarch & cocoa. Beat until blended. Beat milk & eggs together. Gradually beat into cheese mixture. Pour into springform pan. Bake in a 350' oven for 1 1/4 hrs or until knife inserted in the centre comes out almost clean. Cool at room temp. & then refrigerate until serving time, preferably overnight. Makes 12 - 14 servings.
Jean
Compromise is
the art of dividing
a cake so that
everybody believes he got the biggest piece.
PRIZE-WINNING APPLE CAKE
2 cups sugar
1 1/4 cups veg oll
2 eggs
3 cups flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 cups diced apples
1 cup chopped nuts
1 cup raisins (optional)
Believe this or not! Put all ingredients into one large bowl. Mix with your hands as you would a meatloaf, gently but thoroughly; do not use a spoon or mixer. Bake in an ungreased 9 x 13" pan for 1 hr. at 350'. Cool before cutting.
Helpful Hint
To keep nuts or fruit
from sinking to the bottom of the cake,
roll them in flour or sugar first
before adding to the batter for an even
distribution throughout your cake.
************
DUT'CH BUTER CAKE
2/3 cup butter
1 cup sugar
1 tsp almond extract
1 beaten e88
1 1/2 cups flour
1/2 tsp baking powder
Toppins:
1 egg
1 tbsp milk
sliced almonds
In bowl, cream butter & sugar. Add almond extract; blend in egg. Mix flour & baking powder; add to butter mixture. Stir dough with fork until smooth. Spread dough in greased 8" square cake pan. Topping: In bowl, beat egg & milk; brush over dough. Top with almonds. Bake in 350' oven for 30 min. or until golden brown.
Ruth
THB SMURFIEST XMAS CAKE
1/4 cup flour
3 eggs
28 oz mincemeat (3 1/2 cups)
4 cups of asst. fruits
1 1/2 cups of nuts
1 pkg of Spice Cake Nix
Put cake mix in a large
bowl, take out 3/4 cup of mix, and mix it with the fruit &
nuts, set aside. In the large bowl add
mincemeat, eggs & flour. Mix with beater until blended, add
to floured fruit & nuts. Mix until well coated. Bake in two 5
x 9" greased loaf pans(lined with foil). Bake at 300' for
2-2 1/2 hrs. Put a small pan of water in oven for moistness.
Makes 5 lbs.
Jill
Face powder can catch
a man,
but it takes baking powder to keep him!
************
BACARDI RUM CAKE
1 cup chopped pecans or
walnuts
1 pkg (520g) yellow cake mix
1 pkg (92g) vanilla instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup Bacardi Amber Rum
Glaze:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi Amber Rum
Sprinkle nuts over bottom greased 10" tube pan. Stir together cake mix, pudding mix; eggs, water, oil, & rum. Pour batter over nuts. Bake in 325' oven 1 hr. Cool 10 min. in pan. Invert onto serving plate & prick top. Melt butter in saucepan. Stir in water & sugar. Boil 5 min, stirring constantly. Remove from heat. Stir in rum. Brush glaze evenly over top & sides of cake. Allow cake to absorb glaze. Repeat till glaze is used up.
Ruth
************
Helpful Hint
To keep a cut cake
from drying out,
secure a fresh slice of bread
to the cut side with toothpicks.
It will stay fresh much longer.
************
MIRACLE WHIP CAKE
2 cups flour
1 cup white sugar
4 tbsp cocoa
2 tsp baking soda
1 cup miracle whip
1 cup cold water
1 tsp vanilla
Mix first four ingredients together. Then add the last three Bake at 350' for 35 min.
Velda
Smile and the world
smiles with you
Knock and you go it alone.
For the cheerful grin will let you in
Where the kicker is never known.
************
PINEAPPLE UPSIDE-DOWN CAKE
3 tbsp margarine
1/2 cup brown sugar
1 1/4 cups flour
3/4 cup white sugar
1/4 tsp salt
3 tsp baking powder
3 tbsp softened shortening
1/2 cup milk
1 egg - unbeaten
1 can pineapple - 19oz. (540mL) - do not drain
Melt margarine in 8" pan(use microwave), sprinkle with brown sugar. Remove from heat & arrange pineapple in sugar mixture. Measure flour into bowl. Add white sugar, salt, & baking powder. Add shortening & milk. Beat vigorously for 2 min. Add egg & beat 2 min. Pour batter over fruit in pan & bake at 350' for 45-50 min. If you want turn over on a serving plate.
Jane
Three hints for making
a speech-
Be sincere, Be brief, Be seated!
CHOCOLATE TIRAMISU
2 frozen SARA LEE Chocolate
Layer Cakes
3 eggs-separated
1/3 cup sugar
2 - 250g pkgs cream cheese-room temp.
1/4 cup rum
1/2 cup espresso or extra strong coffee-cold
cocoa powder
Beat egg yolks until pale & thick. Beat in cheese & half the rum. In a separate bowl, beat egg whites & pinch of salt until stiff. Gently fold into cheese mixture. Cut each cake into 8 slices & line a 9 x 13 pan with one cake. Mix coffee with remaining rum, sprinkle half over the cake slices, then spread with half of cheese mixture. Repeat, layering the remaining cake, coffee & cheese. Dust with cocoa powder. Refrigerate 4-6 hrs or freeze for 2 hrs. Cut into squares.
Laura
MOM'S BEST SPICECAKE
3/4 cup butter
1 1/2 cups sugrar
3 esgs (separated)
1 tsp vanilla
1 cup milk
1/2 tsp salt
2 tsp baking powder
1/2 tsp allspice
1/4 tsp cloves
1 tsp cinnamon
2 1/4 cups flour
2/3 cup chopped nuts
1 cup raisins
Cream butter; add sugar gradually, beating until fluffy. Add beaten yolks, vanilla & milk; beat until smooth. Stir salt, baking powder, spices, & flour; together; fold in nuts & raisins. Combine flour mixture with batter. Beat egg whites until stiff but not dry; fold gently into batter. Bake in greased 10" tube pan in 300' for 50-60 min. Dust with icing sugar or frost as desired.
Velda
How to handle men:
Treat as any pet. Three meals a day,
plenty of affection, a loose leash, AND
do not disturb while eating!
A LOVE CAKR FOR MOTHER
1 can of
"Obedience"
Several pounds of "Affection"
1 pint of "Neatness"
Some "Holiday", "Birthday",
"Everyday" surprises
1 can of "Running Errands"
1 box of powdered "Get up when I should"
1 bottle of "Keep sunny all day long"
1 can of pure "Thoughtfulness"
Method :
Mix well, bake in a warm oven & serve to mother every day.
She ought to have it in big slices.
FRENCH ONION SOUP
1/4 cup butter
1 1/2 lbs. onions-thinly sliced
1 tbsp sugar
1/2 tsp pepper
1/2 tsp dry mustard
1 tbsp flour
3-13 oz. can beef broth
1/2 cup water
sliced French bread
2-3 cloves garlic-split
2 1/2-3 cup shredded mozzarella cheese
Melt butter in large saucepan over medium heat. Add next four ingredients. Cook over med heat, stirring occasionally for 35-40 min. or until onion is browned. Stir in flour & 2 tbsp broth. Cook 1 min. Stir in remaining broth & water. Bring to a boil. Lower heat & simmer. Cover for 30 min. About 15 min. before serving, preheat oven to 375'. Place bread on baking sheet. Bake for 5 min. or until lightly browned (butter bread first). Rub each side of toasted bread with garlic. Ladle soup into ovenproof bowls. Place 1 slice of bread in each. Sprinkle with cheese to cover. Bake 15 min.-until cheese melts. Serves 6.
Velda
CORN CHOWDER
2 med potatoes-chopped
1 small onion-chopped
1 tbsp marg
1/2 tsp salt
finger of pepper
1 cup water
2 cups milk
1 tin cream style corn
Place all except milk & corn in saucepan. Cook until soft, remove from heat & mash. Add milk & corn. Cook until hot.
SMOOTH ASPARAGUS
3 cups defatted chicken
stock
10 oz fresh or frozen asparagus spears
1 large potato-peeled & chopped
1 small onion-chopped
1/2 tsp salt
pinch of nutmeg & pepper each
1 cup milk
paprika to taste
To remove fat from stock, thoroughly chill it; when fat rises to top & hardens, skim it off with spoon & discard. In saucepan, over high heat, bring stock to boil. Cut 1" tips from asparagus & add to stock. Cook for about 1 1/2 min. or until tender-crisp. Remove & refresh under cold water. Set aside. Chop remaining asparagus. Add to stock with potato, onion, salt, nutmeg, & pepper. Reduce heat to med & cook covered, for 10 min. or until potato is tender. Puree in food processor or blender. Pass through sieve into saucepan. Stir in milk & reserved asparagus tips. Heat until steaming. Sprinkle each serving with paprika. Makes 4 servings.
Kathy Campbell
EGG DROP
1 can beef broth
1 1/2 cans water
2 chopped green onions
1 beaten egg
I tbsp soya sauce
1/2 cup frozen peas
3 chopped mushrooms
Combine broth & water. Bring to a boil. Add onion, peas, & mushrooms. Boil for 1 min. Turn heat to med & add egg slowly, & keep stirring. Add soya sauce. Remove from heat, cover, & let stand for 2-3 min. Makes 2 or 3 servings.
Ever notice that the
hotel
that charges you $250 a day for a room
has the nerve to call you a guest?
************
CABBAGE SALAD
1 large green or purple
cabbage
2 large onions
1 small celery heart
3/4 cup white sugar
1 tsp salt
Shred cabbage, slice onions very thin & cut celery very fine - add sugar & salt. Let stand.
In small double boiler:
1 cup white vinegar
2 tsp prepared mustard
1/2 cup white sugar
3 tsp celery seed
3/4 cup veg oil
Bring first 4 ingredients to a boil & add veg oil when bubbling. Pour over prepared cabbage & chill overnight. Can keep covered for a week.
Helpful Hint
To skin a tomato
easily-
plunge into boiling water
and then into ice cold water.
BEET AND APPLE SALAD
2 cups sliced, cooked beets
1 apple-peeled, cored, cut into thin wedges
1/2 med onion-thinly sliced
1/2 cup vinegar
1/4 cup water
1/4 cup sugar
1/2 tsp salt
1 tsp caraway seeds (optional)
2 tsp horseradish
Combine beets, apple &
onion in a med. bowl or wide mouth jar. Boil vinegar, water,
sugar, & salt together for 3 min. Add
caraway seeds & horseradish. Pour dressing over beet mixture.
Cover container & refrigerate for about 12 hrs., stirring
occasionally.
BROCCOLI SALAD
1 bunch broccoli-chopped
fine
1 med. red onion-chopped fine
1/2 cup raisins
Combine in a med. bowl.
Dressing:
1 cup mayonnaise
1/4 cup sugar
2 tbsp white vinegar
Combine all ingredients & add to vegies 1 hr. before serving. Just before serving add 8-10 slices of crisp crumbled bacon or bacon bits & 1/2 cup sunflower seeds (or pine nuts,slivered almonds).
NIAGARA CREAM ORANGE MOLD
1 14oz. fruit cocktail-save
juice
1 8oz. cream cheese (250g)
1 orange jello
grapes-optional
2 tbsp lemon juice
1 pkg dream whip-mixed up
Add water to cocktail juice to make one cup. Heat 2/3 cup of this juice until hot. Remove from heat & add jello. Mix together cheese & dream whip. Mix all ingredients & 1/3 cup of juice. Refrigerate.
BEAN SALAD
1 tin yellow waxed beans
1 tin green waxed beans
1 tin kidney beans
1 tin chick peas
1 red onion - cut in rings
1 green pepper - chopped
Drain all the beans & peas. Combine all ingredients in bowl.
Combine the following:
3/4 cup sugar
1/2 cup veg oil
1/2 cup vinegar
Mix & pour over the above, let stand overnight.
SALAD DRESSING
3 tsp prepared mustard
3 tbsp flour
2 eggs
1 1/2 cups white vinegar
1 1/2 cups hot water
2 cups white sugar
salt to taste-if you want
Stir & blend all ingredients in a saucepan. Cook & stir constantly over med. heat, until thick. Pour into jars. It usually thickens more while cooling.
PISTACHIO SALAD
pistachio pudding-not mixed
19 oz. crushed pineapple-not drained
1/2 cup chopped walnuts
2 cups mini marshmallows
1 large Cool-Whip
Mix all ingredients together in a large bowl. Cover & refrigerate overnight.
SUMMER PASTA SALAD
2 cups raw macaroni noodles
3 cups blanched pieces of broccoli & cauliflower
cherry tomatoes
1/2 cup diced cheese
salt & pepper to taste
Italian dressing to taste
Cook noodles. Blanch vegetables. Toss warm noodles with dressing. Add veg & cool to room temp. Toss in tomatoes, cheese, salt & pepper. Chill. Use a large bowl.
LIME JELLO SALAD
1 lime jello
1 cup boiling water
1 tbsp vinegar
Mix & chill until partially set
1 tbsp white sugar
1 cup cut celery
1/2 cup cut radishes
4 hard boiled eggs-mashed
1/2 cup mayo
Mix & add to the above mixture. Set.
LETTY'S NOODLE SALAD
1 lb. rice vermicelli or
regular vermicelli
1 tbsp ves oi1
3 cloves garlic-finely chopped
1 tbsp fresh ginger root-finely chopped
1/4 tsp hot red pepper flakes
1 onion-thinly sliced
1 carrots-cut in matchstick pieces
2 cups diced cooked chicken or pork
2 stalks celery-sliced
1/4 lb. snow peas-trimmed
2 cups diced Chinese cabbage (Naps)
1 1/2 cups chicken stock
3 tbsp oyster sauce
1 tbsp sesame oil
3 green onions-chopped
1/4 cup fresh parsley-chopped
If you are using rice vermicelli, soak noodles in boiling water for. 5 min. Drain & rinse with cold water. If you are using regular vermicelli, bring large pot of water to boil. Add noodles & cook until barely tender. Rinse & drain well. Reserve. Meanwhile, heat veg oil in large, deep skillet. Add garlic, ginger, hot pepper flakes, & onion. Cook gently until very fragrant. Add carrot & chicken to skillet. Cook for a few min. Add noodles, celery, snow peas, cabbage, & stock to skillet & combine well. Cook for 10 min. Stir in oyster sauce & sesame oil. Cook for 1 min. Taste & adjust seasonings if necessary. Sprinkle with green onions & parsley. Serve warm, at room temp or cold.
Diane Legere
ROMANO BEAN & PASTA SALAD
4 cups Primo Rigatoni
1 can (19oz) Primo Romano Beans-drained & rinsed
1 cup green pepper-chopped
1 cup carrots-thinly sliced
1 cup radishes-sliced
1/2 cup green onions-chopped
1/2 cup fresh parsley-chopped
Dressing:
1/4 cup Primo Red Wine Vinegar
1/4 cup Primo Veg 0il
1/4 cup orange juice
2 tsp Dijon Mustard
1 tbsp grated Parmesan cheese
2 garlic cloves-crushed
1 tsp each-oregano & basil
1/2 tsp each-salt & pepper
Cook pasta according to pkg directions. Cool. Combine beans, green pepper, carrots, radishes, green onion, & parsley. Combine dressing ingr. & mix well. Pour over bean mixture. Chill at least 3 hrs.
Diane Legere
CORN PUDDING
6 tbsp soft butter
2 tbsp sugar
2 tbsp flour
1 tsp salt
4 eggs
2 cups fresh or frozen corn kernels
1 cup half & half cream
Blend together butter, sugar, flour, & salt. Add eggs, beat mixture well. Stir in corn then half & half. Pour ingredients into buffered 2 qt casserole dish & bake in 325' oven for 45 min. or until golden brown. Stir once during baking. Serves 6.
Joan
CORN FRITTERS
12 oz. can drained corn
2 beaten eggs
1 tsp white sugar
1/4 tsp salt
6 tbsp flour
1 tsp baking powder
Combine all ingredients. Have hot oil to depth of 1/4" in pan. Drop batter by spoonfuls & brown on both sides.
Jane
CRISPY BAKED POTATOES
6 med. potatoes
1/3 cup melted butter
1 cup crushed corn flakes
Wash & peel potatoes. Cut into wedges. Dip potatoes in melted butter, then roll in crumbs. Place in greased baking dish ( or line dish with foil wrap), sprinkle with salt. Bake at 400' for 40 min. Makes about 4 servings.
BRUSSELS SPROUTS WITH CASHEWS
1 lb. brussels sprouts
1/4 cup water
2 tbsp melted butter
2 tbsp cashews or slivered almonds
Wash sprouts & remove outer leaves. Cut an X in the base of each sprout. Place sprouts in a small casserole with water. Cover & cook at Righ Power in microwave for 21 to 25 min. or until tender. Drain veg. In a small bowl; combine melted butter & nuts, pour over sprouts & toss.
Velds
OVEN ROASTED ONION SPUDS
1 pkg. onion soup mix
1/3 cup veg oil
1/4 cup melted margarine
1 tsp each-basil & oregano
1/4 tsp pepper
4-5 med. potatoes-peeled & cut into wedges
In shallow baking pan; blend soup mix, oil, marg., & spices. Add potatoes & stir to coat them. Bake at 450' for 40-45 min. Stir occasionallr. Potatoes should be tender & golden brown.
BROCCOLI CASSEROLE
4 or 5 cups broccoli
1 cup grated cheddar cheese
2 beaten eggs
1 cup mayonnaise
1 tin mushroom soup
bread crumbs
Cook broccoli till tender then chop & put in casserole, add remaining ingredients. Stir & top with crumbs. Bake at 350' till bubbling hot. (about 20-30 min.)
Kay
MAPLE SYRUP CARROTS
1 tbsp salad oil
2 tbsp butter
6-8 carrots sliced on a slant
2 tbsp boiling water
1/2 tsp salt
2 tbsp maple syrup
Heat salad oil & butter in a heavy frying pan that has a good cover. Add carrots & stir fry over high heat for 2 min. or until they are shiny & have a light color. Stir in boiling water, salt, & maple syrup. Cover tightly & keep over a low heat 7-10 min. By that time most of the water will be evaporated & carrots glazed. If too much liquid remains, uncover & stir gently a min. or so over high heat. Serve
The lazy man aims at
nothing
and usually hits it.
************
SPECIAL SCALLOPED POTATOES
1-10 oz. can Cream of
Celery Soup
1 tsp salt
1 tsp freshly ground pepper
1/4 cup milk
6-8 med potatoes-sliced, peeled
1/2 cup onion-chopped
1/4 cup shredded cheese
Blend the soup, salt, pepper & milk. Layer potatoes, onion, soup mixture, then potatoes. Bake covered for 45 min. at 375'. Uncover & top with cheese. Bake an additional 30 min.
SPANISH ONION PIE
1 cup sifted flour
2 tsp baking powder
1/4 tsp salt
3 tbsp shortening
1/2 lb grated cheese
2 tbsp bacon drippings
6 cups sliced sweet onions
1 cup diced ham
1 egg
1 tsp prepared mustard
1 1/2 cups milk
Sift flour, baking powder & salt into a bowl. Add shortening & 1/2 cup of cheese. Use a pastry blender or two knives to cut shortening & cheese into flour mixture. Add a 1/2 cup of milk all at once stir until just moistened spread in an 8 x 12 pan. Melt bacon drippings add sliced onions & cook until limp & light brown stir in ham turn into a casserole & top with remaining cheese, 1 cup of milk, egg, & mustard. Pour over flour mixture & bake 10 min. at 450'. Reduce heat to 350' & bake 20 min. longer.
The man who is waiting
for something to turn up
might do well to start
with his own sleeves.
************
BROCCOLI RICE CASSEROLB
1 small chopped onion
1/2 cup chopped celery
1 pkg (10oz) frozen chopped broccoli-thawed
1 tbsp butter
1 jar (8oz) process cheese spread
1 can cream of mushroom soup
1 can (5oz) evaporated milk
3 cups cooked rice
In a large skillet over med. heat, saute onion, celery, & broccoli in butter for 3-5 min. Stir in cheese, soup, & milk until smooth. Place rice in a greased 8" sq. baking dish. Pour cheese mixture over; do not stir. Bake, uncovered, at 325' for 25-30 min. or until hot & bubbly. Makes 8-10 servings.
HELPFUL HINT
To remove excess fat:
-place a few lettuce leaves in a pot
and watch the fat cling to them.
TOURTIERE (MEAT PIE)
1/2 lb ground pork
1/2 lb ground beef
1 onion-chopped
2-3 medium potatoes
1/4 cup water (if necessary)
1 tsp salt
1/4 tsp pepper
1 tsp sage
pastry for 2-8" pies
Cook the pork, beef, & onion over medium heat until meat has lost its pink color, adding water, if necessary. Cook & mash potatoes. Add potatoes & seasonings to meat mixture. Line 2 pie pans with pastry & fill with meat mixture. Place top crust on top & bake in a 425' oven for 20-25 min.
Joan
Remember Mom's meat loaf?
She served it
with baked potatoes & sliced carrots or green beans.
So here it is again-a great way to feed
your crowd for pennies. This meal doesn't
pretend to be glamorous, but it sure tastes
good, & that's what cooking is all about!!
************
GRAMMAS MEAT LOAF
1 1/2 lb ground beef
1/2 lb ground pork
2 cups corn flakes crushed to 1/2 cup
1 beaten egg
1 cup milk
sprinkle onion flakes
1 tsp salt
1/4 tsp pepper
1/4 tsp sage
1 tsp celery seed
2 tbsp worcestershire sauce
3 tbsp ketchup
3 tbsp chill sauce
Mix all ingredients. Put in a loaf pan. Bake at 350' for about 2 hrs. Drain occasionally.
CHICKEN CASSEROLE
1 medium frying chicken-cut up
flour, salt, pepper, garlic salt
1 medium ouion
1 can cream chicken soup
1/2 cup milk
Dip chicken pieces in flour, & place serving side up in large baking dish, sprinkle with spices. Slice onion & cover chicken with onion rings. Combine soup & milk & pour over onion rings. Bake at 350' for 1 hour.
HELPFUL HINT
Warm your knife in hot
water
before slicing cheese and
it will slice easily.
Joan
CHICKEN WITH TOMATOES & CREAM
2 whole chicken breasts-halves
3 tbsp butter
1 clove garlic-minced
1 small onion-minced
3 tbsp flour
1/2 cup chicken stock
1/4 cup white wine
1 cup tomatoes-chopped
1/2 cup light cream (half & half)
1/4 cup chopped basil & parsley-mixed
salt & pepper to taste
Poach chicken breasts in enough salted water to cover, until tender-about 20 min. Remove, reserving liquid. Skin & bone chicken & set aside. In large pan, melt butter & saute garlic & onion. Add flour & stir well. Whisk in 1/2 cup stock & wine & cook over high heat until sauce is reduced, stirring constantly. Reduce heat to medium, add tomatoes, cream & basil-parsley mixture & cook for 4-5 min. Fold in chicken. Add salt & pepper. Serve on toast, over rice or pasta or in a pita pocket.
Gwen
STIR-FRY CHICKEN & SNOW PEAS
1 cup boned, cubed, chicken
2 tbsp oil
3 tbsp soy sauce
1/4 tsp pepper
1 cup snow peas
6 scallions-sliced diagonally
2 carrots-grated
2 tbsp cornstarch
1 cup chicken stock
Stir-fry chicken in hot oil in skillet until almost done. Add soy sauce & pepper & stir. Add snow peas & stir-fry for about 2 min. Add seallions & carrotsr stir, cover, & cook for another 3 min., stirring frequently. Mix the cornstarch & chicken stock & add to pan, stirring until the sauce thickens. Serve over hot rice.
RUSSIAN CHICKEN
cut up chicken pieces-skinless
1 250 ml bottle Russian Dressing
1 250 ml bottle Peach Jam
1 pkg. onion soup mix
Rinse & pat dry chicken pieces. In mixing bowl, mix together all other ingredients & pour over chicken pieces. Bake at 350' until chicken is cooked.
Diane Gallant
CHICKEN CACCIATORE
2 lbs chicken parts
2 tbsp flour
2 tbsp oil
1 can tomato soup
3/4 cup dry red wine
1 medium onion-sliced
1/2 tsp each-basil, oregano, salt
2 cloves of garlic-minced
1 bay leaf
1 green pepper-sliced
1 cup sliced mushrooms
Coat chicken with flour. In large frying pan, brown chicken in oil. Add remaining ingredients except green pepper & mushrooms. Cover & simmer 15 min. Then add pepper & mushrooms-cover & simmer for another 15 min.
Joan
EVERYDAY BROCCOLI CHEESE CHICKEN
1 tsp margarine
1/3 cup water or milk
4 skinless, boneless chicken pieces-about 1 lb
1/8 tsp pepper
1 can Campbell's Broccoli Cheese Soup
2 cups broccoli florets
In a skillet over medium heat, in hot margarine-cook chicken for 10 min. or until brown on both sides. Spoon off fat. Stir in soup, water & pepper. Beat to boiling. Add broccoli. Reduce heat to low. Cover & simmer 10 min. or until chicken is fork-tender & broccoli is done, stirring occasionally. Serves 4.
Nicole
HELPFUL HINT
To prevent mold from
growing on cheese,
store it in a tightly covered container
with a few sugar cubes.
ROASTED TURKEY BREAST
1 skinless turkey breast-bone in (about 3 lb)
2 cloves garlic-cut in slivers
tiny sprigs fresh rosemary, or 1/2 tsp dried
3 tbsp honey
1 tbsp Dijon mustard
1 tbsp olive oil
1 tbsp lemon juice
1/2 tsp pepper
salt to taste
Trim any fat from turkey. Make small slits in top of breast & insert garlic slivers & rosemary. In small bowl, combine honey, mustard, oil, lemon juice & pepper. Brush all over turkey breast. Sprinkle with salt. Place turkey in baking dish, meaty side up. Roast in 350' oven for 45-60 min. Baste every 10-15 min. until done.
Diane Legere
MOROCCAN CHICKEN
1/3 cup honey
1 tsp sesame oil
2 tbsp lemon juice
1/2 tsp grated lemon peel
3 cloves garlic-minced
1/2 tsp ground cumin
1 tsp paprika
1/4 tsp cinnamon
1/4 tsp cayenne-optional
1/4 tsp pepper
6 skinless single chicken breasts-bone in
1/4 tsp salt
1 tbsp sesame seeds
In large bowl, combine honey, sesame oil, lemon juice, lemon peel, garlic, cumin, paprika, cinnamon, cayenne & pepper. Add chicken to marinade. Turn to coat well. Refrigerate for 1-12 hrs, turning a few times. Line baking sheet with foil. Arrange chicken on foil bone side down. Spoon over any extra marinade & sprinkle with salt & sesame seeds. Bake in preheated 400' oven for 30-40 min., or until cooked through.
Diane Legere
SEAFOOD CASSEROLE
2 cups onion-chopped
3 cups celery-chopped
3 tbsp butter
1 tsp salt
1 1/4 tsp pepper
5 cups milk
3/4 cup butter
3/4 cup flour
1 lb velveeta cheese
1 lb cooked scallops
1 can (l0oz) lobster meat
1/2 lb crab meat
3/4 lb cooked shrimp
Saute onions & celery in butter, add salt & pepper. Bring milk to boil, mix in 3/4 cup butter & flour, then add celery, onions, & cheese. Cook until cheese is melted & sauce slightly thickened. Add seafood & place in large casserole or individual casseroles. (casseroles at this point can be frozen) Heat in 350' until bubbly & brown.
Diane Gallant
Don't throw away leftover
tea.
Use it to water your plants. It's terrific fertilizer!!
OVEN BBQ SPARE RIBS
2 lbs. spare ribs
1 small onion-chopped
1 cup water
1 cup ketchup
1 tbsp vinegar
2 tbsp chili sauce
2 tbsp worcestershire sauce
2 tbsp brown sugar
1 tsp salt
1 tsp dry mustard
Cut up ribs into serving sizes. Place ribs in a roasting pan. Mix other ingredients together. Pour this sauce over the ribs. Cover with lid. Bake at 350' for 2 1/2-3 hrs. (better then Swiss Chalet!!)
Jane
HONEY GARLIC RIBS
1 cup brown sugar
1/2 cup water
1 tsp ginger
1 tsp soya sauce
1 garlic clove-minced
Boil ribs until cooked (about 10-15 min.). Drain. Mix all ingredients to make sauce. Place ribs in baking dish & cover with sauce. Bake at 350' for 1 1/2 hrs.
Velda
SWEET & SOUR RIBS
1/3 cup flour
1 1/2 tbsp cornstarch
2 tbsp sugar
2 tsp salt
3 lbs. spareribs-cut into serving size
1/4 cup margarine
2 1/4 cups brown sugar-packed
2 1/4 cups water
1 1/8 cups vinegar
1 tbsp worcestershire sauce
Mix first 4 ingredients together. Coat ribs in flour mixture. Brown in margarine in frying pan. In large saucepan mix sugar, water, vinegar, & worcestershire sauce. Add ribs. Bring to a boil. Cover. Simmer for about 30 minutes. Stir once or twice. Serves 4.
Diane Gallant
FAIRY PUDDING
6 oz. medium egg noodles
1 can cream of mushroom soup
1 cup milk
1-6 1/2 oz. can of tuna-drained
1 cup cheddar cheese-grated
1-2 1/2 oz. can mushrooms-sliced
1/4 cup sliced stuffed green olives
crushed potato chips
Cook noodles according to directions on package. Drain. Combine soup, milk, & tuna; & bring to a boil. Stir in cooked noodles, cheese, mushrooms, & olives. Pour into a buttered casserole & top with potato chips. Bake in a 375' oven for 15-20 min.
Diane Legere
TUNABURGERS
1/4 lb. cheddar cheese-cubed
3 hard cooked eggs-chopped
2 tbsp pickle-finely chopped
1-7 oz. can tuna
1 tbsp green peppers-minced
2 tbsp onion-minced
1/2 cup mayonnaise
6 hamburger buns
Combine all ingredients & fill split buttered buns. Wrap each bun in foil, can be refrigerated. Bake at 400' for 15 min.
Kay
TUNA STROGANOFF
1 cup onion-chopped
2 tbsp margarine
2 tbsp flour
1/2 tsp salt
l/8 tsp pepper
1-10 oz. can mushrooms-sliced & drained
1-10 oz. can cream of mushroom soup
1/2 cup sour cream
1-7 oz. can tuna-drained
Saute onion in marg. in frying pan until soft clear. Mix in flour, salt, pepper, & mushrooms. Stir in soup until it boils & thickens. Add sour cream & tuna. Stir. Heat through. Serves 4.
CRUNCHY TURKEY & CRANBERRY PIE
1 1/2 cups cooked turkey-diced
1-9" pastry pie shell
1 tbsp Dijon mustard
1 cup swiss cheese-shredded
1 cup cheddar cheese-shredded
1 tbsp margarine
1 medium onion-chopped
1 celery stalk-chopped
1/4 cup slivered almonds
1 cup whole cranberry sauce
3 eggs
3/4 cup milk
1/4 tsp dried sage
Pre-bake pastry shell, if desired for 5-7 min. Brush mustard on inside of pie shell; mix cheeses together. Heat marg. over medium heat; saute onion, celery & almonds for 3-5 min. Layer one-half the cheese, vegetables, turkey, cranberry sauce, & remaining cheese in pie shell. Beat eggs, milk, & sage together thoroughly; pour slowly over cheese. Bake at 400' for 15 min, then lower to 375' & continue cooking for 25-30 min. or until set. Cover edges with foil, if necessary, to prevent excessive browning during the last 10-15 min. Let stand 10 min. before serving.
CAPTAIN COOK ' S BORSCH
6 cups water
1 lb. beef brisket-cut into 6 pieces
2 medium onions-sliced
2 celery stalks-cut into 1" pieces
4 medium beets-peeled & sliced
2 medium beets-peeled & grated
4 carrots-peeled & sliced
1 small head of cabbage-cut into wedges
1 bay leaf
1 tbsp salt
1 6 oz. can tomato paste
2 tbsp vinegar
1 tbsp sugar
2 tsp salt
1 cup sour cream
In a large kettle, put the water, beef, onions, celery, sliced beets, carrots, cabbage, bay leaf, & salt. Bring to a boil. Cover & simmer for 2 hrs. Skim off fat. Add the grated beets, tomato paste, vinegar, sugar, salt, & simmer for 10 min. Top with sour cream.
Ruth
DEEP DISH MEAT PIE
2 1/2 cups frozen hash brown
2 tbsp oil
2 eggs-slightly beaten
1/4 cup parmesan cheese
1 lb. ground beef
sprinkle onion flakes
1 jar (350ml) spaghetti sauce
1 can corn-drained
Grease 7 x 11 pan. Combine potatoes, oil, eggs, parmesan cheese & toss lightly. Press over bottom & up sides of pan to form a crust. Set aside. Brown beef-drain. Stir in spaghetti sauce, corn, & onion flakes. Spoon evenly over crust. Bake in 350' oven for 25-30 min.
MARSETTI
1 lb. ground beef
1/2 pkg egg noodles (375g)
1 onion-chopped
1 red pepper-chopped
1 can mushroom pieces-drained
2 cans tomato sauce or spaghetti sauce (398ml)
1/2 tsp each of salt & pepper
6 oz. cheddar cheese-cubed
In large pan of boiling water, cook noodles for 8-10 min. or until tender but firm; drain well. Meanwhile, in large skillet, cook meat over medium-high heat, stirring to break up, for about 4 min. or until no longer pink; spoon off fat. Add onion & pepper; cook, stirring often, for about 3 min. or until softened. Add mushrooms, tomato sauce, salt & pepper. Reserve 1/2 cup cheese for topping; stir remaining cheese into skillet. In 3L (12 cup) casserole dish, combine noodles with meat mixture; sprinkle with reserved cheese. Cover & bake in 350' oven for 30 min. or until bubbly. Makes 6 servings.
MEATBALLS
1 egg
1/4 cup bread crumbs
1/4 cup ketchup
1 tsp worcestershire sauce
1 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
1 lb. ground beef
In bowl, beat egg; stir in crumbs, ketchup, worcestershire sauce, mustard, salt, & pepper. Mix in beef; shape into meatballs. Bake in 500' for about 15 min. Turn over at least once.
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