BROCCOLI & CARROTS ALMONDINE

1 lb. broccoli, trimmed
1 lb. carrots, pared & diagonally sliced
salt
1/2 cup slivered almonds
3 T cooking oil
3 T butter or margarine
3 T fresh lemon juice
3 T minced parsley
1-1/2 t basil, crumbled
1/2 t thyme
1/4 t salt
1/4 t pepper

Slice broccoli keeping flowerettes in serving-size pieces.  Place broccoli stems and carrots in large skillet; top with flowerettes.  Add water to the depth of 1/2 inch.  Sprinkle with salt.  Cover & bring to boil.  Boil gently for 6-8 minutes or until tender-crisp.  Drain and keep warm.  Roast almonds in oil in large saucepan stirring until they are light brown.  Remove with slotted spoon.  Add butter, lemon juice, parsley, basil, thyme, salt & pepper to oil.  Heat and pour over vegetables.  Toss well, turn into serving dish and sprinkle with almonds.  Serves 6-8.

Hey, this makes eating broccoli and carrots not too bad.  Interesting flavor and nice crunch with the almonds in there.  I'd make this again.

SPICY OATMEAL CAKE

1 cup quick cooking oatmeal (uncooked)
1-1/4 cup boiling water
1/2 cup butter or margarine
1-1/2 cup flour
1 t baking soda
1 t cinnamon
1/2 t salt
1/2 t nutmeg
1 cup sugar
1 cup light brown sugar (firmly packed)
2 eggs (beaten)

In large mixing bowl combine oatmeal, water, and butter.  Let set about 10 minutes or until butter is melted.  Stir together flour, soda, cinnamon, salt, and nutmeg.  Set aside.  Add sugars and eggs to cereal mixture.  Add flour.  Mix well.  Pour batter into greased 9 x 13 pan.  Bake at 350 about 45 minutes.  Spread coconut topping over top of hot cake.  Bake 20 minutes longer or broil 2 or 3 minutes to brown top.  Cool completely.

Topping:  3-1/2 oz. flaked coconut, 1 cup chopped pecans, 1/2 cup brown sugar, 1/3 cup margarine softened, and 1/4 cup evaporated milk.  Mix well and spread on hot cake.

This is good, especially warm with ice cream or whip cream on the side.  I really liked the coconut crunch on top.  It's kind of cool to have a cake without frosting on it.

MOM SCHLITT'S TURKEY DRESSING

Basic recipe - Multiply according to how many cups you wish.  (Add, subtract or whatever to do your own thing)

For 1 cup of dressing (stuffing):
2-3 T melted fat (I use margarine at the 2T per cup rate)
1 T chopped onion (I use this amount)
1/4 t salt (I use a slight amount less)
Dash of pepper (okay)
1/2 t ground sage (I use that amount)
Chopped celery and parsley (I use 2 or 3 stalks and parsley if I have it)
1-2 T milk or stock (I use about 1-1/2 T, usually milk)
1 cup dry bread crumbs (I cut half inch squares of white bread and usually have to use a little more if it seems
 too wet at the final mixing)

Melt fat in frying pan.  Add onion and saute until tender.  (At this point I also add small chopped giblets too)
Add celery here also and parsley.  Add seasonings and when celery is fairly cooked through, add the milk or stock.  This makes a fairly light stuffing.  Add crumbs and additional cup or two of bread cubes if it's too moist.  Toss so as not to mush it up and spoon into turkey.

For a 22-lb turkey stuffed and wrapped in foil, bake at 450 for 4-1/2 hours.

Ah, the recipe we've all been waiting for!  Nothing beats this stuffing.  Sure, there's other cool ones out there with fruit and nuts, but this is the ole standby.  I love the way she tells you what she does in this recipe, as in "I use margarine."  Makes you really feel like she's walking you through it.  The cooking directions are right on and always yields a perfectly cooked turkey, lightly browned on top, meat pulling away from the bone.  I (meaning me this time!) let it rest in the foil without peeking for a half an hour and let it steam in there while I throw all the side dishes in the oven to bake for that time.  Everything works out great!

DEVILED EGGS

6 eggs
1/4 cup mayonnaise
1 t. vinegar
1 t. prepared mustard
1/8 t. salt
dash pepper

No directions given here.  I guess she just figured we know what to do!  Nothing fancy here, just good ole dependable deviled eggs.  I make a double batch at least, especially if Brian is coming over!

HOT WASSLE

1 Gallon apple cider
1 6-oz can orange juice frozen concentrate
1 6-oz can frozen lemonade
3 sticks of cinnamon
1 T whole cloves

Mix together and simmer about 1/2 hour.

Ahh, the wassle always has to come out for the holidays, so simple and so good on a chilly night.  Refrigerate leftover in pitcher and reheat during the week by the mugful.

CLASSIC CROSS RIB ROAST

Based on a 5 lb. roast.
375 oven - preheated
Salt & pepper roast and insert meat thermometer in center.
Let stand at room temperature for 20 - 30 minutes.  Place on rack in shallow open pan.  Roast 1 hour.  Turn off heat.  Do NOT open oven.  Leave for 1 hour (resting period).
Turn oven to 300.  Turn on for 30 to 40 minutes.

For larger roast (7 lbs.) 1 hour 15 min.  Off 1 hour.  40 min. at 300.

No water added.

This is a really bizarre method for cooking a roast, one I've never tried anyway.  Believe it or not it actually works and comes out perfect.  Make a little au jus or gravy and you're all set!

STEAK BURGUNDY (French Country Dinner) - Excellent for Company

4 cups hot cooked rice
1 lb. lean beef round steak (Thinly sliced in 1" strips)
3 T vegetable oil
2 cups each sliced onions and carrots
1/3 cup burgundy or other dry red wine
1-3/4 cup beef broth
1 can (4-oz.) sliced mushrooms
2-1/2 tsp seasoned salt
1 T worcestershire sauce
2 cups diagonally sliced celery
2 T cornstarch

While rice is cooking, saute steak in oil in extra large skillet until brown.  Add onions and cook 2 minutes longer.  Stir in carots, wine, broth, mushrooms with liquid, and seasonings.  Bring to a boil.  Reduce heat, cover, and simmer 10 minutes.  Add celery and continue cooking ten minutes longer.  Dissolve cornstarch in 1/4 cup water.  Stir into meat mixture.  Cook, stirring constantly until thickened.  Serve over beds of fluffy rice.

This recipe is just all right.  I made mashed potatoes since my family prefers that to white rice.  I had higher hopes for this since it had the wine in it, but this is not a keeper.

EMPRESS STIR-FRY

1/4 cup soy sauce
2 T honey
2 T cider vinegar
2 T catsup
1 clove garlic, minced
1/2 t ground ginger
1 T cornstarch
2 cups onion chunks
2 cups celery, diagonally sliced
2 cups mushrooms, sliced
1 (8-1/2 oz.) can water chestnuts, sliced
2 whole chicken breasts, boned and skinned
1 T oil
1 (8-1/2 oz.) can chow mein noodles

Combined first 6 ingredients and dissolve cornstarch into the mixture.  set aside.  Cut chicken into chunks.  Heat oil in wok on high.  Add vegetables and stir fry about four m inutes or until tender crisp.  Remove from wok.  Stir-fry chicken until light brown.  Add first mixture and stir constantly until thickened and translucent.  Add vegetables.  Heat through.  Serve over chow mein noodles.  Serves 6.

This recipe was good, not great.  I wouldn't really make this again, but I can imagine my mom liked it!

LASAGNE (FROM ROME)

MEAT SAUCE:
1-1/2 pounds ground beef
1/2 cup chopped parsley
2/3 cup chopped onion
1/2 cup shredded carrots
2 stalks chopped celery (including leaves)
1 T sweet basil
1 pint tomatoes or 2 large cans tomato sauce
salt and pepper

Cook all together (except tomatoes) in a large skillet until all redness is gone from meat.  Add tomatoes and cook slowly for one hour.

WHITE SAUCE:
Melt 1/2 cup butter and add about 3 T flour.  When well blended, add 2 cups milk and bring to a boil.  Set aside.  In the meantime, bring one gallon watter to a boil and add about 2 T salt and a 10 oz. package of lasagne noodles.  Boil noodles 15 minutes, rince in cold water and lay out on a towel.

In a 13 X 9 Pyrex dish, alternate noodles, meat sauce, cream sauce, and sprinkle with a fair amount of parmesan chees.  Repeat layers until all noodles are gone.  (about 4 layers).  Top all with an 8 oz. package of shredded mozzarella cheese.

Bake at 350 for about 30 minutes or until cheese bubbles.  This dish can be wrapped and put in the freezer for future use.

I love the fact that she called this "Lasagne, From Rome".  It's pretty good.  I still have one that I make that I like better, but I was excited to make this authentic lasagne from Rome!  You could probably tweak this by adding some italian sausage if desired.

BANANA POPPY SEED CAKE (BUNDT)

1 regular  pkg. yellow cake mix
1 cup hot water
1/2 cup cooking oil
1 small pkg. instant banana pudding mix (dry)
4 eggs
1/4 cup poppy seeds

Beat combined cake mix, water, oil, and pudding until smooth.  Add eggs one at a time, beating well.  Stir in poppy seeds.  Pour into a well greased and floured tube pan or bundt cake pan.  Bake at 350 for 45 minutes.  Glaze if desired or dust with powdered sugar.

First of all, blog followers, I must apologize for the delay in posting recipes.  I'm in a leg cast for about 4 more weeks, so these will be slow in coming until I can "get on my feet" so to speak!

This recipe is excellent and really easy.  Everyone ate it all day, even breakfast!  So moist and delicious, my mouth is watering just typing this......hmmm....need to make more.......

PEANUT CHICKEN

1-1/2 cups chopped cocktail-type peanuts
1/4 cup corn starch
2 t salt
1/2 t sugar
2-1/2 cups peanut oil
2 T dry sherry wine
2 egg whites, lightly beaten
2 whole chicken breasts cut in small pieces

Combine corn starch, salt and sugar.  Add wine and mix.  Stir into the lightly beaten egg whites.  Dip chicken pieces into egg white mixture to coat and roll in peanuts.  Drop 8 or ten pieces of chicken at a time into 375 degree oil.  Fry 2 to 3 minutes turning until all sides are golden brown.  Drain on paper towels.  Serve hot.  Chicken slices can be dipped ahead of time and kept in the refrigerator or freezer on a cookie sheet.  To use as a main dish, make the slices twice as large and double the cooking time.

This is really good.  The kids like to smother these with ranch and/or Frank's hot sauce. 

BEEF AND TOMATO RIBS

2-3 pounds meaty beef short ribs, trimmed
3 T flour
1 t paprika
1 t salt
1/8 t. pepper
2 cans (8 oz each) tomato sauce
1/2 small onion, ch opped
1 cup water
1 t caraway seeds
2 cups wide noodles or curly noodles cooked and drained

Coat meat with mixture of flour, paprika, salt, and pepper.  In a shallow 3 quart baking dish arrange ribs in a single layer.  If possible keep ribs from touching.  Bake at 425 for 25 minutes.  Pour off fat.  Mix 1 can tomator sauce with onions and water and pour over ribs.  Sprinkle with caraway seeds.  Reduce oven to 325 and badk 1 - 1-1/2 hours or until tender.  Remove meat to bed of noodles on large serving platter.  Skim any fat from baking dish and add sauce to remaining 1 can tomato sauce and bring to boil.  Spoon sauce over emat and noodles.  Serves 6.

This recipe is okay.  The ribs turned out a little tough.  Flavor was all right though.

BANANA SMASH

4 cups sugar
6 cups water
5 ripe bananas
2 T concentrated lemon juice or juice of 2 lemons
2 small cans frozen orange juice
2 quarts lemon-line soft drink
1 36oz can unsweetened pineapple juice

Boil sugar and water 5 minutes.  Cool completely.  Mash bananas in blender with lemon juice.  Dilute orange juice as directed on cans.  Mix all ingredients together except lemon-lime drink.  Fill containers 3/4 full and freeze.  Before serving, thaw until mushy.  Spoon into glasses to about 1/2 full and fill with lemon-lime soft drink.  Serve with straws and spoons.

This is a great drink, and I just recently made this for Steven's b-day party 'cuz it's one of his favorites.  I'll still be keeping this one in the file! 

SKILLET STROGANOFF

1-1/2 pounds sirloin steak
4 T flour
3/4 t salt
1/8 t pepper
2 T salad oil
3/4 cup finely chopped onion
1/2 pound fresh mushrooms, sliced
2 t worcestershire sauce
1 can condensed cream of celery, chicken, or mushroom
1 cup sour cream
2 T chopped pimiento
1-1/3 cups Minute Rice
1-1/3 cups beef bouillon

Cut steak into thin strips.  Coat with flour, salt, pepper.  Brown quickly in oil.  Add onions, mushrooms; saute over low heat till lightly browned.  Add worcestershire sauce, soup, sour cream.  Bring to boil.  Add pimiento, rice to bouillon.  Make well in center of meat mixture.  Pour in rice.  Cover.  Bring to boil.  Simmer about 5 minutes.  Serves 6.

I left out the pimiento and served this over wide noodles instead of using rice.  This is probably the best beef stroganoff I've ever made, not too oniony, just the right amount of mushrooms, sauce really good.  This is a definite keeper.  Thanks, mom, for this recipe!

MARBLED TOP MELTAWAYS

1 cup margarine
1 cup sugar
1 T milk
1 t vanilla
2 cups sifted flour
1/2 cup chopped walnuts

Cream margarine and sugar.  Blend in milk and vanilla.  Add flour and walnuts and blend well.  Spread in a 9" x 13" ungreased baking dish.  Bake at 325 for 35 minutes or until light brown.  Sprinkle immediately with:

1/2 cup semi-sweet chocolate morsels
1/2 cup butterscotch morsels

Let stand 5 minutes.  Spread to make a marbled frosting.  Cut into bars after chocolate is nearly cold.

The frosting is great on this, but the cookie part is a little too crumbly, hard to cut and keep together, so messy but good.

BEANS & WIENERS HAWAIIAN

2 T margarine
1/4 cup chopped onion
1/3 cup chopped green pepper
1 can (1 lb. 4/2 oz) pineapple chunks
1 package wieners cut into chunks
2 T vinegar
1 T soy sauce
1/3 cup catsup
1/3 cup brown sugar (packed)
1 can (1 lb. 15 oz) pork and beans

Saute green pepper, onion, pineapple, and wiener chunks in margarine.  Simmer 5 minutes.  Add pineapple syrup, vinegar, soy sauce, catsup, and brown sugar.  Heat until bubbly.  Pour pork and beans into baking dish.  Add pineapple mixture.  Stir gently to blend.  Bake in 350 oven for 30 minutes.  Serve with Chinese noodles if desired.

This is pretty tasy.  It would be also good using the Lil Smokies instead of the hot dogs.  I served this as an appetizer in bowls, and it was gone!

BROCCOLI IN CHEESE SAUCE

1 bunch broccoli (about 2 lbs or 2-10oz frozen packages
1 can Campbell's cheedar cheese soup
1/4 cup milk
dash of nutmeg
2 t buttered bread crumbs
4 slices cooked bacon

Cook, drain vegetable.  Place in 1-1/2 quart shallow baking dish.  Stir soup.  Blend in milk, nutmeg.  Pour over vegetable.  Top with crumbs.  Bake at 350 for 20 minutes.  Add crumbled bacon.  Serves 6.

Hey, cheese makes any vegetable better!  No problem polishing this casserole dish off, no veggie leftovers.

PUNCH

1 quart cranberry juice
1 cup pineapple juice
1 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
sugar to taste
2 quarts ginger ale

Combine all five juices in a punch bowl and sweeten to taste.  Chill for at least one hour.  Add ginger ale just before serving.  Makes 24 servings.

First of all, this recipe is on a Xmas card cut out in the shape of a recipe card.  Evidently it's from a 1982 card from my Uncle Bernie and Aunt Dorothy!  She wrote "Excellent" on it, and yes it is.  If you need a punch recipe, this is certainly a fine one!

CARROTS IN MUSTARD SAUCE (Excellent with ham)

3 lbs. carrots
1/4 cup margarine
1/2 cup light brown sugar, firmly packed
1/4 cup prepared mustard
2 T chopped chives, mint, or parsley

Wash and pare carrots and cut diagonally into 1" pieces.  In saucepan add boiling water to measure 1" and add carrots and simmer, covered 20 minutes or until tender.  Drain.  In small saucepan combine butter, sugar, and mustard.  Cook stirring until butter melts and sugar is dissolved.  Continue cooking 3 minutes.  Pour mixture over carrots and toss to combine.  Heat through and add chopped chives or parsley.  Serves 6.

I used baby peeled carrots unsliced and worked out great.  I don't usually fix cooked carrots except maybe on St. Patrick's Day with my corned beef dinner, but these carrots are really quite tasty and pretty easy to make.  A good fill-in vegetable in a pinch.

THE BIG DIPPER

1 15-oz can Hormel Chili No Beans
1-10-oz can Ro-Tel tomatoes and green chiles diced
1-1/2 cup (approx 8-oz) pasteurized processed cheese, cubed
1/2 cup sliced green onions
1/2 t cayenne pepper

In saucepan combine all ingredients.  Heat just until cheese melts stirring frequently.  Serve warm with assorted raw vegetable dippers and toasted french bread slices.  Garnish dip with reserved tomatoes, red peppers, and additional green onion if desired.

Makes 4 cups

This is really great with chips.  This time when I made it for some reason it turned out really spicy.  I don't know if I overmeasured the 1/2 t cayenne or what, but it still got wiped out!

PUMPKIN-NUT BATTER (for bread - muffins - cake)

6 eggs
4-1/2 cup sugar
1-1/2 cup salad oil
1 large can pumpkin (29 oz.)
5-1/4 cup flour
1-1/2 t salt
1 T each soda, allspice, & cinnamon
1-1/2 cup chopped walnuts
3/4 cup raisins (optional)

Beat eggs.  Add sugar, oil, and pumpkin.  Mix well and set aside.  In a separate bowl combine dry ingredients.  Add to pumpkin mixture and stir just until blended.  Stir in walnuts and raisins.  Makes 12 cups of batter.  Makes 4 loaves or 12 mini-loaves or 4 layer cakes or 4 dozen muffins or cupcakes.  Grease all pans.

Loaves:  3 cups batter in 4-1/2 x 8-1/2" pan. Bake at 350 for 1 hour 10 minutes
Mini-loaves:  1 cup batter in 3 x 6 pan,.  Bake at 350 for 40 minutes.
Muffins:  3 cups batter = 12 muffins.  Bake at 350 for 25 minutes.
Cake:  3 cups batter = 9" layer or 8" square.  Bake at 350 for 30 minutes.
Cupcakes:  3 cups batter = 12 cupcakes.  Bake at 350 for 25 minutes.

Use buttercream frosting:
3 T soft butter
1-1/2 cup unsifted powdered sugar
1/4 t vanilla
1 T milk

Sprinkle with chopped nuts.

I've used this recipe a lot in the past, and after making it this time I realize that this recipe is good but not excellent.  For example, the bread never gets wiped out, whereas if you were to make a banana nut bread, chances are that it would be gone.  I just think banana is better and save the pumpkin for pie.

GENOISE

Beat 1 cup eggs (about 5) until light and fluffy.  Add gradually 1 cup sugar, 1/2 t. salt, and 1 t. vanilla.  Beat until thick and lemon colored.  Fold in 1-1/4 cup sifted flour 2 T at a time.  Fold gently but thoroughly.  Pour into 2 8" round layer pans well greased and lined with wax paper on the bottoms.

Bake at 350 for 25 to 30 minutes.  Cool in pan. Remove layers from pans.  Split to form four layers.  Spread cool creme au beurre between layers and on sides on cake.  Frost top with chocolate icing.

Creme Au Beurre:
Combine 3/4 cup sugar and 2 T cornstarch in saucepan.  Mix well.  Add 3 eggs (or 6 egg yolks).  Beat until light and fluffy.  Stir in 1-1/2 cup milk.  Cook over medium heat until thick stirring constantly.  Remove from heat.  Add 1 t. vanilla.  Cool.  Blend in 1/2 cup soft creamed butter.

Chocolate Icing:
Cream 2 T butter.  Blend in 1 cup sifted confectioners' sugar.  Add 1 small egg.  Beat well.  Blend in 1 square (1 oz.) melted chocolate and 1/2 t. vanilla.  Beat until smooth.

Well, this certainly was a lot of work and was very fancy when I finished with it (See picture)  However, everybody thought it kind of tasted like styrofoam, the consistency of it.  That was not good to hear after I worked so hard on it.  I guess I won't be making this again.

SUGAR PLUMS

1 cup margarine
1/2 cup sifted powdered sugar
1-1/2 t vanilla
1/4 t almond extract
2 cups sifted flour
1/2 t salt
1 cup rolled oats
36 red and green candied cherries

Beat margaine until creamy.  Add sugar gradually beating until smooth.  Add vanilla and almond extract.  Sift flour and salt together and add to butter mixture.  Mix well.  Stir in oats and mix thoroughly.  (Dough will be quite stiff).  Shape into balls around cherries.  Bake on ungreased cookie sheets 30 minutes at 325.  While still warm, roll in sifted powdered sugar.  Makes 3 dozen.

I used jarred maraschino cherries instead of the candied ones.  It made a nice center in the cookies.  These are kind of like the mexican wedding cakes you make at Christmas, and I think I like those better.  These are okay, but I think I'll stick with the regular powdered sugar ball cookies that everyone usually likes the best.

WALNUTS (CRUNCHY SPICED)

1 cup sugar
5 T water
2 t. cinnamon

Cook gently to 230-234 (spins thread)

1 t. vanilla
2-1/4 cups walnut halves

Stir until mixture begins to harden.  Turn out on waxed paper and separate with fork.

How easy is this?!  Use a candy thermometer and turns out great.  This could be a nice gift wrapped up in a jar for Christmas.  Keeper recipe.

BEEF JERKY

1 flank steak
1 t. seasoned salt
1 t. liquid smoke
1 clove garlic pressed or 1/2 t. garlic powder
1 small onion minced or 1/2 t. onion powder
1/2 t. chili powder
1/4 cup worcestershire sauce
1/4 cup soy sauce

Trim away all the possible fat from meat.  Freeze meat.  Then slice with the grain into thin slices, approximately 1/8 to 1/4" thick.  Marinate overnight in a glass dish with sauce made from all ingredients.  Place meat in single layer on oven racks.  Crack open door and bake at lowest possible temperature, about 125, for six to eight hours.  Recipe makes about 1/2 pound of jerky

First of all, I've been making this for years, sooooo good.  The only problem is it doesn't make enough.  It'll be gone in a flash!  I don't freeze the meat.  I tried that once, and for sure I can't cut through that.  Just go ahead and slice it thin while it's defrosted.  Just can't improve on this I don't think!

M&Ms PARTY COOKIES

1 cup brown sugar
1/2 cup sugar
1 cup shortening
2 eggs
1-1/2 t vanilla
2-1/4 cup sifted flour
1 t baking soda
1 t salt
1-1/2 cups M & Ms

Cream sugars, shortening, eggs, and vanilla together.  Mix dry ingredients together and add.  Stir in M& Ms.  Drop by teaspoonfuls on ungreased baking sheet.  If desired, decorate tops with additional M & Ms.  Bake at 375 for 10-12 minutes.  Makes 5-6 dozen cookies.

These are pretty, but I think the baking time may be a little off.  Mine turned out to be a little on the dark side.  Probably a different sugar cookie recipe with M & Ms added would be better, but anyway, the cookie jar was cleaned out!

THREE LAYER WALNUT BARS

1st layer:
1 cup margarine
2 cups flour
1/2 cup sugar
1/2 cup cornstarch

Cream margarine and sugar.  Add flour and cornstarch.  Blend well.  Pat the crumbly mixture onto an 11" x 17" x 3/4" cookie pan or jelly roll pan.  Bake 15 minutes at 300.

2nd layer:
4 eggs
4 T flour
2 t. vanilla
1 cup coconut
1 lb. brown sugar
1/2 t. baking powder
2 cups chopped walnuts

Beat eggs with brown sugar.  Add flour and baking powder.  Blend well.  Add vanilla, stir in nuts and coconut.  Pour over first layer and bake 15 minutes at 300 and 5 additional minutes at 350 to brown if needed.  Cool.

3rd layer:
1/2 cube margarine
1 4-oz package cream cheese
1/2 lb. powdered sugar
1 t. vanilla

Beat until smooth and spread over second layer.  Chill for easier slicing.  Cut into 1" squares.

This recipe makes a whole tray of delicious bars.  Sweet and rich, really good.  Could also be nice for a Christmas cookie.

RHUBARB LEMON PIE

1 recipe of pastry (2 cups unsifted flour, 1 t salt, 3/4 cup Crisco, and completely blend with pastry blender without touching!  Add 3-1/2 or 4T water.)

3 cups diced rhubarb
1 cup sugar
1 T flour
1 egg, slightly beaten
3/4 t grated lemon rind
1/2 cup water

Line 9" pie pan with pastry and fill with diced rhubarb.  Combine sugar and flour and stir in egg, lemon rind and juice and water.  Cook over boiling water until slightly thickened.  Pour over rhubarb and top with strips of pastry in a lattice work design.  Bake in hot oven 450 for 15 minutes.  Then reduce heat to 350 and bake 30 minutes longer.

Yet another rhubarb pie recipe, this time with lemon instead of strawberries.  This is an interesting blend of flavors, maybe even a little better than the strawberry blend recipe posted previously.  If you love rhubarb, then this is for you.

CHEESE SPREAD FOR TOAST

Equal parts of mayonnaise, parmesan cheese, and green onions chopped fine.  Spread on french bread, rolls, etc., whatever.  Heat in oven.  Serve hot.

This is really easy and yummy.  The general consensus was mmmmmmm, different than regular french bread too.  I think this is also a great way to get rid of bread that's getting older.  I put it under the broiler on low, but keep an eye because it browns fast.

DIETERS' ZIPPY DRESSING

1 12-oz. can V-8 Cocktail
2 T cider vinegar
1 t. prepared mustard
1 t. worcestershire sauce
dash of paprika

Shake in a jar.  Use for tossed green salad or tomatoes and cucumbers.  1 T = 6 calories.

I'm not sure if I like this or not.  I mean, I'm using it, but it's like putting a bloody mary on your salad.  I'll use it up but not make it again.  Sorry, didn't take a picture, but it looks just looks reddish-orange and thin.

GERMAN BARS

4 eggs
1 lb. dark brown sugar
2-1/2 cups flour
1 t cinnamon
1/2 t. cloves
dash of salt
1 cup chopped walnuts
powdered sugar for glaze

Cream eggs and sugar.  Sift flour with cinnamon, cloves, and salt into egg mixture.  Mix well.  Add walnuts.  Spread on greased 12" x 18" cookie sheet (jelly roll pan).  Bake at 375 for about 20 minutes or until just done.  Remove from oven and immediately spread glaze over (1 cup powdered sugar with water).  Allow to cool and then cut into bars.

This recipe was my dad's favorite cookie recipe.  I can still remember him sneaking into these and mom saying, "Honey, keep out of there!"  These cookies have a  taste similar to a gingerbread cookie and have a really nice consistency.  I would recommend these especially around the holiday season and much easier to make than gingerbread men.

Going on vacation

I will be gone for about 10 days, so there won't be any new posts in the meantime.  Check back after that for more recipes from down deep in the recipe card file!

SPICY PINEAPPLE PUNCH

1 cup sugar
2 cups water
1 cup fresh lemon juice (about 6 lemons)
20 whole cloves
2 cups unsweetened pineapple juice
2 cup orange juice
1 28-oz bottle ginger ale

In a pan combine the sugar and water.  Squeeze the lemons.  Set aside and put the peels of the 2 of the lemons into the sugar water mixture along with the whole cloves.  Bring the liquid to a boil, stirring until sugar is dissolved.  Simmer five minutes.  Then set aside to cool to lukewarm.  Remove the lemon peels and whole cloves.  Add the lemon and the pineapple and orange juice.s.  Chill thoroughly.  Just before serving add chilled ginger ale.  Makes about 3 quarts.  Note:  You can use 4/5 quart champagne instead of the ginger ale.

This is pretty good.  It does have a spicy kick to it.  It's not my favorite, but I would probably make it again.

ZUCCHINI STUFFING CASSEROLE

4 medium zucchini sliced 1/2" thick
3/4 cup shredded carrot
1/2 cup chopped onion
6 T margarine
2-1/4 cup herbed stuffing cubes
1 can cream of chicken soup
1/2 cup sour cream

Cook zucchini in a little boiling salted water until tender.  Drain.  In saucepan cook carrot and onions in 4 T of the margarine until tender.  Remove from heat and stir in 1-1/2 cup of the stuffing cubes, the soup and the sour cream.  Gently stir in zucchini.  Turn into 1-1/2 qt. casserole.  Melt remaining margarine and add remaining cubes.  Toss gently and top casserole.  Bake uncovered at 350 for 30-40 minutes.  Serves 6-8.

This is one recipe that I've been making for years.  Even if you don't like zucchini, you'll like this.  Want your kids to eat veggies?  This is the one.  Try it!

STRAWBERRY RHUBARB PIE

2 cups cut-up rhubarb
2 cups halved strawberries
1 cup sugar
4-1/2 T flour
1/4 t pumpkin pie spice
2 T butter

Make pastry for 9" pie plus enough dough for lattice work top.  Fill shell with fruit and pour over the mixture of sugar, flour, and spice.  Top with bits of the butter and put lattice work crust on top.  Brush top crust with milk and sprinkle a little cinnamon and sugar on.  Bake at 400 about 40 minutes or until juice begins to bubble well.  Serve warm.

Delicious for all rhubarb lovers and great with ice cream!

LEMON LUSH

1-1/2 cubes margarine
1-1/2 cups flour
1 cup chopped nuts

Mix together.  Press into 9x13 baking dish.  Bake at 350 until lightly browned, about 25 minutes.  Cool

1 cup powdered sugar
1 8oz package cream cheese
2 cups cool whip

Have cream cheese at room temp.  Mix with powdered sugar and cool whip and spread on cooled crust.

3 cups milk
2 packages lemon instant pudding
2 T lemon juice

Beat until thick.  Spread on top of cheese mixture.  Let stand for 10 minutes.  Top with cool whip.  Keep in refrigerator overnight.  Serves 15.

What a cool name!  Don't get to use the word "lush" too often.  This is very sweet.  I was hoping to get more of a lemon meringue taste out of this dessert, but it's really not tart at all.  Fun to make, nice presentation, but probably not making this again.

FAVORITE CABBAGE SALAD

1 small head cabbage
1/2 cup chopped green pepper
1/2 cup chopped onion
3 T mayonnaise
2 T vinegar
1 T sugar
1/4 t salt
4 bacon strips, cooked and crumbled

In large bowl combine cabbage, green pepper, and onion.  In a small bowl combine mayo, vinegar, sugar, and salt.  Pour over cabbage mixture and toss to coat.  Cover and refrigerate for at least four hours.  Stir in bacon just before serving. Six servings.

This is all right.  Probably good if you topped a pulled pork sandwich with it, but as a stand-alone coleslaw type recipe it's not my favorite.  Everybody took one helping, and some finished it, some not.  I probably wouldn't make this one again.

SELF-FROSTED YELLOW CAKE

Oven 350
1-1/3 cup flour                                                               Topping:  1/2 cup chocolate syrup
1 cup sugar                                                                                   1/2 cup warm water
2-1/2 t baking powder                                                                  1/3 cup sugar
3/4 t. salt
1/2 cup shortening
2/3 cup milk
2 eggs
1 t. vanilla

No need to sift flour.  In large mixer bowl combine all ingredients.  Cream well and put in greased 2 qt. deep casserole.  Spoon topping over and bake 40 - 50 minutes or until it tests done.  Cool 2 minutes.  Loosen edges with knife and invert onto serving plate (You can serve direct from casserole.)  Good with whipped topping or vanilla ice cream.  (For chocolate cake just add 2 envelopes premelted unsweetened chocolate to the cake batter.)

I've been making this since high school.  It's not pretty, but easy and oh so good warm from the oven......

PEANUT BUTTER COOKIES

1/2 cup margarine
1/2 cup crunchy peanut butter
1 cup sugar
1/2 cup brown sugar
2 eggs
1-1/2 cups sifted flour
1/2 t soda
1/2 t salt

Combine margarine and peanut butter and blend in the sugars.  Beat in the eggs.  Sift dry ingredients together and add.  Drop by teaspoonfuls on lightly greased cooked sheet.  Flatten with fork and sprinkle a little cane sugar on top.  Bake at 350 about 10 minutes.

This recipe is very special because it was handed down from my mom's mom to her, so really my grandmother's recipe.  There is no better peanut butter cookie than this I don't believe.  The crunchy peanut butter works great, and they're the perfect chewiness that you want in a cookie.  Plus they have the cool criss-cross fork pattern on top just like when I used to buy my lunch in elementary school and you'd get that big peanut butter cookie with the imprint on top, perfect for holding in the sugar sprinkle.  Make this and fill your cookie jar and watch how fast they disappear!

Notice how there's already one missing off the rack, didn't even make it through the cooling process!

BANANA NUT BREAD

2 cups flour, sifted
1/4 t salt
1 t soda
1-1/4 cup sugar
1/4 cup sour milk
1 t vanilla
1 cup mashed banana
1 T lemon juice
1/2 cup melted margarine
3 eggs
2 cups chopped walnuts (1 cup is okay too)

Sift dry ingredients and add banana, milk, eggs, butter, lemon juice, vanilla, and then stir in nuts.  Put in large greased and floured bread pan and bake at 325 for an houor or until done.

This bread tastes good.  I think I had a better recipe off the bag of bananas at the store, but I'm not sure what difference it makes.  Banana bread is always good!

ORANGE "JUICES"

1 6oz can frozen orange juice concentrate
1 cup milk
1 cup water
1/2 cup sugar
1 ice cubes

In electric blender, blend until ice is completely pulverized.  Serve immediately.

I've been making this recipe for decades since she first made it.  This is a keeper, and make sure to have plenty of ingredients on hand because guaranteed you'll be making more than one batch.  Keep 'em coming!  Plus, any recipe with the word "pulverized" in it you know is good!

SCALLOPED POTATOES

1 can Campbell's Cream of Onion or Mushroom soup
1/2 cup milk
1/2 t (scant) salt
1/8 t pepper
4 Cups thinly sliced raw potatoes
1 T butter or margarine

Blend soup, milk, salt, and pepper.  Butter a 1-1/2 qt. casserole.  Arrange alternate layers of potatoes and sauce.  Dot top with butter and sprinkle with paprika.  Cover.  Bake at 375 for 1 hour.  Uncover and bake 15 minutes more or until potatoes are done.  Cubed ham or sliced hot dogs can be added.

The comments I received are, "Why is this gray?"  "This is bland."  "I could eat it, but I wouldn't knock myself out for it."  Sadly this recipe is no longer appealing to modern taste buds.  There are much better scalloped potato recipes out there, but this one was probably really popular 40 years ago.

SUGAR CONES

2 egg whites
1 cup sugar
3/4 cup flour
1 T corn starch
2 T melted margarine
1/2 cup water
If flavoring is desired, use 1/2 t extract flavoring or 1/4 t candy flavoring

Whip egg whites until soft peaks form.  In a separate bowl mix remaining ingredients until smooth.  Add desired flavoring and color.  Combine with egg whites and mix well.  Makes 5 large or 10 regular size cones.

This recipe was part of a kit from "The Cone Factory" which consists of a microwave safe plastic semi-circle grid with 3 plastic cone forms.  The idea here being that you grease the grid, pour 1/4 cup batter and spread out and bake in the microwave for about 3-1/2 minutes, peel off and form around cone shapes to cool.  This turned out to be quite a comedy of errors.  First I tried putting a nonstick spray on the first batch, no good.  The batter was totally stuck.  Then I tried basting the grid with canola oil, no good, stuck again.  Then I tried 1/2 cup batter on a Crisco-slathered grid, this time coming off a little bit better.  I finally resorted to just a big cookie sheet with Crisco on it and baked at 300 watching it till it turned a little brown on top and cut off hunks and wrapped it around the cone shapes (which is what you would have to do if you didn't have this kit circa 1987.)  The cones (or pieces of cones) did taste good, so we just ended up putting the hunks in the bottom of an ice cream bowl with the ice cream on top, but I have relinquished the kit over to my daughter-in-law Lauren who will have much more patience to maybe try again.

PEANUT BUTTER FUDGE

Into large heavy pan place 2 lbs. confectioners sugar, 1/2 cup butter or margarine, and 1 can evaporated milk.  Cook over medium heat stirring constantly until ingredients melt.  Continue cooking to soft-ball stage (235F on candy thermometer).  Remove from heat, quickly stir in 1 jar (7 oz) marshmallow cream and 1 jar (18 oz) peanut butter.  Pour into 2 8x8x2" greased pans.  Cut into squares when cold.  Makes 5 lbs.

First of all, there's nothing more delicious to smell than peanut butter fudge in the making....mmmm.  I used a candy thermometer and at the precise moment poured it all into one oblong buttered pan instead of the 2 pans.  Unfortunately it got really dry and crumbly and flakes when you cut it.  Still tastes good, but I have a better recipe for peanut butter fudge that I already make at Xmas.  In all fairness however, this recipe apparently came from someone named Edna, so nice try Edna!  It smelled great anyway.

SWEET 'N' SOUR BAKED CHICKEN

2-1/2 T. margarine
1/2 cup chopped onion
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped carrots
3/4 cup catsup
1 cup pineapple juice
1 T. vinegar
1/4 cup firmly packed brown sugar
1 T soy sauce
3/4 t. salt
dash of ground ginger
1 - 1-1/2 cups pineapple chunks, drained
1-3 lb. fryer chicken cut up

Preheat oven to 400.  In medium skillet, heat margarine until melted.  Add onion, green pepper, and carrots and cook five minutes, stirring.  Stir in catsup, pineapple juice, vinegar, sugar, soy sauce, salt, pepper, and ginger.  Cook, stirring until mixture boils.  Add the pineapple chunks.  Arrange chicken pieces in 13x9 baking dish.  Pour sauce over all.  Bake covered 45 minutes, then uncovered 30 minutes.

This was totally easy, but unfortunately shows how times and tastes have changed.  The main consensus was that sweet and sour chicken should not be on a bone in the first place but should be in chunks like at a Chinese restaurant.  The final word on this?  All I heard was, "It's edible."  Certainly not too encouraging.  No one wanted more and had to throw the rest away.  Rats, and I love sweet and sour.....

CHOCOLATE MINT CHIFFON PIE

Soak 1 envelope gelatin in 1/4 cup cold water. 
Combine 1/2 cup sugar, 1/4 t salt, 1/2 cup cocoa.  Add slowly 3/4 cup scalded milk.
Beat 4 egg yolks and add to cocoa mixture.
Cook over boiling water until thickened.  Stir in gelatin.  Chill until thick and syrupy.
Beat 4 egg whites with 1/2 t. peppermint extract.  Whip 1/2 cup heavy cream.  Fold into chocolate mixture.
Pour into a vanilla cookie crumb crust.
Chill until firm, about 3 hours.  Serve with whipped cream.  Makes a 9-inch pie.
Variation for Mocha Chiffon Pie:  Substitute 3/4 cup coffee for the milk and omit the peppermint.

This pie is delicious!  I actually made my own crust with Nilla wafers.  I didn't use a double boiler because I don't have one, so just stir quickly because it doesn't take very long at all to get to a pudding-type consistency.  Also didn't take long in the refrigerator before it's time to add the egg whites and cream, so keep an eye on it.  I just spread Cool Whip over the whole pie.  Needless to say, this pie was gone!

BACARDI COCKTAIL

Simply squeeze half a juicy lime or lemon into a shaker.  Add 1/2 t. sugar, a generous jigger of Bacardi light, 1 t. grenadine, and ice.  Then shake away.  Serve on the rocks or in a cocktail glass. 

By the way, the original daiguiri (1896) was made with Bacardi rum, and the best still are.  So popular, the NY Supreme Court ruled that a Bacardi Cocktail is not a Bacardi Cocktail unless it's made with Bacardi rum!  (Wouldn't want to go to jail or anything for using the wrong rum)

This drink is really sour.  Suggestions were made to cut down on the lemon and add more cherry.  But maybe after two or three or more, it would taste fine!

CHERRY YUM YUM

3 cups graham cracker crumbs
1-1/2 sticks melted margarine
1-8 oz. package cream cheese
3/4 cup sugar
1 t. vanilla
2 packages Dream Whip
1 cup 1/2 and 1/2
2 cans cherry pie filling

Mix crumbs and margarine together.  Spread half the mixture in bottom of 9 x 15 baking dish.  Blend cream cheese, sugar, and vanilla.  Fold in Dream Whip which has been made with the 1/2 and 1/2.  Pour half the cream mixture over the crumbs.  Top with the cherry pie filling.  Add remaining cheese mixture and remainder of crumbs.  Chill overnight.  Cut into 15 servings.

First of all, this has a cool name, so I had to try it!  It's very attractive and easy to make.  I couldn't find Dream Whip.  This could be something they don't make anymore, so I used 8 oz. Cool Whip instead of the Dream Whip mixed with 1/2 and 1/2.  I still have a lot left over, so maybe not as good as I wanted it to be.  It's pretty sweet.  You could gain five pounds just looking at a piece of it.....

CHILES RELLENOS BAKE

1 lb. ground beef
1/2 cup chopped onion
2- 4oz cans green chiles cut in inch wide strips and seeded
6 oz. sharp natural cheddar cheese, shredded (1-1/2 cups)
1-1/2 cups milk
1/4 cup flour
1/2 t. salt
dash of pepper
4 beaten eggs
several dashes bottled hot pepper sauce

Brown beef and onion.  Drain off fat. Sprinkle meat with 1/2 t. salt and 1/4 t. pepper.  Place half of chiles in 10 x 6 x 1-1/2" baking dish.  Sprinkle with cheese.  Top with meat mixture.  Arrange remaining chiles over meat.  Combine remaining ingredients.  Beat till smooth.  Pour over meat-chile mixture.  Bake at 350 for 45 to 50 minutes or until knife inserted just off center comes out clean.  Let cool five minutes.  Serves 6.

The recipe is good, especially for kids, not too spicy, just a little.  My grown boys all had seconds.  It was easy to make too.  Not for a fancy dinner but a great family casserole.

FRUIT FILLED OAT BARS

3/4 cup margarine
1 cup brown sugar
1-1/2 cups flour
1/2 t. salt
1 t. baking soda
1 cup uncooked oats
1/2 cup chopped nuts
10 oz. strawberry preserves

Beat margarine and sugar until light and fluffy.  Add combined dry ingredients; mix well.  Stir in oats and nuts.  Press half of oat mixture into greased 13 X 9 inch baking pan; spread with preserves to within 1/4 inch of edge.  Sprinkle with remaining oat mixture.  Bake at 400 for 25 minutes.  Cool and cut into bars.  Makes 28 square bars.  (Recipe from the TV Guide apparently)

This recipe is pretty good and also pretty easy.  I was anxious to try it because I thought it would be a good way to get rid of all those half-used odd flavors of jam I had left over in the fridge, so I made half peach preserves, part cherry jelly, and part strawberry preserves.  Bam, got rid of two jars just like that!  Everybody liked them, and some of the kids went back for seconds.  Not the most fabulous recipe, but good in a pinch I think.

TEXAS BAR B Q BEANS

1 lb. Dry Pinto Beans
1 medium chopped onion
1 cup cubed baked ham
1 tsp salt
1/2 cup Kraft Hickory Smoke Flavored barbeque sauce

Soak beans 24 hours. Pour off all water. Rinse in fresh water. Add some water. Put all ingredients in pressure cooker. Process 25 minutes after cooker reaches high point. Turn off heat & let it cool down.

Okay, this didn't work out so well. After I set the timer for 25 minutes, I went to do some other things, and soon I started smelling smoke. Actually, my house has been smelling like burnt beans for 24 hours now, not good! I thought if I opened the pot and added a little more water, a little more BBQ sauce and cooked a little more it would be okay, but no, that was my downfall.  I have to throw out this pressure cooker now as well as this recipe. There's no way that's ever coming off! Hmmmm, not off to a very good start but still optimistic!

First blog

My mother loved to cook. She constantly tried new recipes over her long lifetime even making her own ketchup, root beer, peanut butter, and yogurt! I now have in my possession her recipe card file meticulously typed on cards from an old-fashioned Smith Corona typewriter, which makes me wonder.... these have to be good if she took the time to type them, right? Well, I thought it would be a fitting tribute to her to try all these out (not in a time limit or everyday basis as I do work!), but the best I can and hopefully I'll find some hidden gems in here. She always shared her recipes with her friends, so in these modern times of Internet blogging, I think she would really appreciate that her cards didn't just go to waste, and all that typing wasn't for nothing. I'll also try to get a picture of each one too, so let's see what's in this file.......