STRAWBERRY-RHUBARB PUDDING

3 cups rhubarb, chopped
1 cup strawberries
1 cup water
3 T tapioca

Boil above ingredients until soft and tapioca is cooked.  Pour into four serving cups and let coool.  Add sugar substitute of choice to taste when pudding is lukearm and cool in refrigerator.  Top with whipped topping if desired.

Well, I used real sugar and just kept adding it and adding it and tasting.  I think I used about 2 cups in this recipe.  It pretty and thickened up nicely.  Would I make it again?  Probably not though.

WISHING WELL CAKE (Akin to Pound)

1 cup soft-type margarine (containing liquid safflower oil)
2 cups sugar
5 eggs
1 T almond extract
2 cups sifted flour

Blend margarine and sugar.  Add eggs one at a time beating well after each addition until light and fluffy.  Stir in almond extract and salt.  Gradually blend flour into creamed mixture.  Turn into ungreased 10" tube pan.  Bake at 325 for 1 hour and 20 minutes until cake tester inserted in cake comes out clean.  Allow cake to cool a few minutes.  Then turn out and cool completely.  Invert cake and spread with powdered sugar glaze.

This has a crunchy outside and pound cake like inside.  I actually made the following blogged recipe, Strawberry-Rhubarb Pudding, to go on top of it.  It's all right.

CHOCOLATE POUND CAKE

1 cup butter or margarine (room temp)
2-1/2 cups sugar
5 eggs
3 cups flour
1/2 t salt
1/2 t baking powder
1/2 cup cocoa
1 cup milk
1 t vanilla

Cream butter until light and fluffy.  Add sugar gradually creaming well.  Beat in eggs one at a time.  Sift fluor, measure, then sift twice again with salt, baking powder, and cocoa.  Mix in dry ingredients alternately with milk, beating just until blended.  Stir in vanilla.  Turn into a greased and floured 10" tube pan.  Bake in a slow oven 325 for about one hour and 40 minutes or until cake tester comes out clean.  Let cool on rack.  Then turn out.  Makes 12 to 14 servings.

Good served with whipped cream, ice cream, peaches, or berries.

I like this all right, but I found it a little dry.  We put ice cream on in, and it was just fine for a one-time thing.

SPICY TEA CAKES

1 cup butter or margarine (soft)
1/2 cup powdered sugar
1 t vanilla
2-1/4 cup sifted flour
3/4 cup chopped walnuts
1 t cinnamon
1/4 t salt
1/2 t nutmeg
1/2 t ginger

Cream butter, sugar and vanilla.  Add sifted dry ingredients and then the walnuts.  Roll into 1" balls.  Bake on ungreased baking sheet 10 to 12 minutes at 400.  When warm roll in powdered sugar.  When cool, roll in powdered sugar again.  Makes about 4 dozen.

This is a modification to Mexican Wedding Cakes or Russian Teacakes by adding in the extra spices.  It's good, but I like the original cookies better.

EASY LASAGNE

1 8-oz pkg. lasagne noodles
2 lbs. lean ground beef
2 8-oz cans tomato sauce
2 T flour
1 cup sour cream
1 t salt
1/2 cup chopped green onions
2 T chopped green peppers
1/4 cup chopped ripe olives
2 cups small curd cottage cheese
3/4 cup shredded mozzarella cheese
1/4 cup parmesan cheese

Cook noodles according to pkg. directions.  Drain well.  Brown and scramble ground beef.  Drain off excess drippings.  Stir in tomator sauce and flour.  Simmer 10 minutes.  Mix together the cottage cheese, sour cream, salt, onion, green pepper, and olives.  Place a layer of noodles in buttered 9 X 13 baking dish.  Spread on half cottage cheese mixture and half meat mixture.  Add another layer of noodles making sure you save enough noodles for a top layer and then add second half of cottage cheese mixture and 3/4 of remaining meat mixture.  Put on top layer of noodles, remaining meat mixture (very thin layer) and sprinkle parmesan cheese, then mozzarella cheese over top.  Bake 30 minutes at 350.  Let stand about 10 minutes before serving.  Serves 12 single servings or 6-8 people.  Can be frozen.

Well, this was easy, true, but not very flavorful.  There are no italian seasonings in this and also I usually like a little pork sausage in mine. 

PUMPERNICKEL BREAD

2 pkg. dry yeast
1-1/4 cup warm water (105-115 degrees)
2 t salt
1/3 cup molasses
1 t caraway seed
1 T shortening
2 cups whole rye flour (100%)
2-2-1/4 cups white flour
2 t cornmeal
1 egg white
3/4 t caraway seed

(For double narrow bread pan)

In large mixing bowl dissolve yeast in warm water.  Add salt, molasses, 1 T caraway seed, and shortening.  Stir.  Place rye four and 2 cups white flour in a small bowl.  Blend using a large spoon.  Gradually add flour to liquid mixture.  Use hands to blend in flour at the end.  Add remaining 1/4 cup white flour if necessary to make dough easy to handle.  Knead on lightly floured surface for five to eight minutes or until dough is elastic and not sticky.  Place in a greased bowl.  Cover dough with plastic wrap.  Let rise in a warm place until double in size, 1 to 1-1/2 hours.  Punch down and place on a lightly floured surface.  Divide into two equal pieces.  Shape each piece into a long narrow loaf about 14" in length and 1-1/2" in diameter.  Lightly grease inside of EKCO french bread pan.  Sprinkle 1 t cornmeal in each section.  Shake pan to distribute evenly.  Place loaves in pan.  Make sure the loaves do not come any closer than 1-1/2" to ends of the pan.  With a sharp knife make three or four diagonal 1/4" deep slashes on the top of each loaf.  Brush with egg white and sprinkle with 3/4 t caraway seed.  Do not cover.  Let rise in a warm place until double in size, about 30 minutes.  Bake in a preheated 350 oven for about 30-35 minutes.  Remove from pan at once.

The flavor on this was really nice, although my loaves came out a little crusty, some people may like it like that.

HOLIDAY PUNCH

ORANGE & PINEAPPLE

1/4 cup sugar
1/2 t cinnamon
1/4 t ginger
6 eggs
1 quart orange juice
1 quart pineapple juice
1 quart gingerale
orange sherbet

Beat eggs with sugar and spices.  Stir in juices and ginger ale blending thoroughly.  Add scoops of sherbet.  Makes 24 1/2 cup servings.

The first thing that caught my eye when I read this was...what?  6 eggs??  I bravely surveyed the family, and they said they would try it if I made it.  It tastes really good, but the eggs have a tendency to congeal and get into clumps after a while.  You wouldn't be able to save this and serve it later.  I think she was going for an Orange Julius type of thing here.

SPICED TEA

2 cups Tang
1/2 cup instant tea
1-1/2 cup sugar
1 t cinnamon
1/2 t ground cloves

Mix all together and store in an air-tight jar.

To Serve:  2 T to 1 cup boiling water

Ahh, this was a staple for us growing up.  My mom always had a jar of this going in the cabinet.  I personally love the flavor, and it really warms you up.  By today's standards it would be considered really sweet and unhealthy I suppose!

BARBECUE BEANS

Red Beans are particularly good with this smoky barbecue taste.

1 cup dried red beans (or pinto, pink, kidney, or lima)
2-1/2 cups water
2 slices bacon
1/4 cup chopped onion
1 garlic clove, minced
1/4 t salt
2 T ketchup
1 T chili sauce
1/2 T vinegar
1 T brown sugar
1/2 T prepared mustard
1/2 t salt
1/4 t pepper
dash of liquid smoke

Sort and soak beans overnight.  In a medium saucepan combine drained soaked beans and 2-1/2 cups water.  In a small skillet fry bacon until crisp.  Drain on paper towels, crumble.  Saute onion and garlic in bacon drippings until onion is tender.  Add sauteed onion mixture, crumbled bacon, and salt to beans.  Bring to a boil.  Reduce heat.  Cover and simmer until beans are just tender, 1 to 1-1/2 hours.  Drain, reserving cooking liquid.  In a small bowl combine 1/4 cup cooking liquid, ketchup, chili sauce, vinegar, brown sugar, mustard, salt, pepper, and liquid smoke, if desired.  Stir well.  Add to beans mixing well.  Cover and simmer 30 minutes longer adding more cooking liquid as needed.  Makes about 2 cups of beans.

This makes more than 2 cups of beans.  I've never bought red beans before so I was happy to try that.  These beans are very nice.  I took the leftovers the next day and added them to some chili I had made that didn't have beans in it and used up the rest that way.  Could use a little more liquid though.  I ended up using some water because I was out of cooking liquid.

ZUCCHINI PICKLES

Zucchini slices (Yellow bowl full) sliced thin
1 large onion, sliced
1/4 green pepper cut in short strips.

Put all in large bowl.

1-1/2 cups cider vinegar
1-1/2 cups sugar
1 t mustard seed
1/4 t tumeric
1/4 t whole cloves (10-12)

Toss zucchini, onion, and pepper with 2 T salt and let stand 4 hours.  Drain squash well.  Bring vinegar, sugar, and spices to a boil.  Then add squash and bring to boil again before putting into jars.  Chill before eating.

Surprisingly good!  Didn't know you could make pickles out of zucchini instead of cucumbers.  They're like a sweet pickle.  Believe it or not I am the proud owner of my mom's set of colored bowls by Pyrex probably circa 1950s.  My mom said that everybody had these bowls, so when you went anywhere people would just say bring the green bowl of this or that or the blue bowl, etc.  See pic:

I made about 2/3 of a recipe which ended up being 1 large jar and 2 small jars (big one for me, two small ones for give-aways!)  I used my food processor slicer which made it a breeze.  I didn't do the official canning, just let the jars cool down and put the lids on and put in the fridge.

OVEN-FRIED CHICKEN PARMESAN

1/2 cup grated parmesan cheese
1/4 cup flour
1 t paprika
1/2 t salt
dash of pepper
1 frying chicken, cut up
1 egg slightly beaten
1 T milk
1/4 cup squeeze Parkay margarine or melted margarine

Combine cheese, flour, and seasonings.  Dip chicken in combined egg and milk.  Coat with cheese mixture (shake in plastic bag)  Place in baking dish.  Pour margarine over chicken.  Bake at 350 1 hour or until tender.  Serves 3 to 4.  Recipe can be easily doubled or tripled for a crowd.

This is really easy.  I sprayed a small baking dish and did a half recipe using 2 plump chicken breasts.  Served with spaghetti on the side, good and fast!

CHOCOLATE CHERRY BARS (RATED TOPS)

One package fude cake mix
21-ounce can cherry fruit filling
1 t almond extract
2 eggs, beaten

Frosting:
1 cup sugar
5 T butter or margarine
1/3 cup milk
1 6-ounce package (1 cup) semi-sweet chocolate pieces

Preheat oven to 350 degrees.  Using solid shortening or margarine (not oil) grease and flour 15X10" jelly roll or 13X9" pan.  In large bowl combine first four ingredients.  Stir by hand until well mixed.  Pour into prepared pan.  Bake jelly roll pan 20 to 30 minutes.  Bake 13X9" pan 25 to 30 minutes or until toothpick inserted in center comes out clean.  In small saucepan combine sugar, butter and milk.  Boil stirring constantly one minute.  Remove from heat.  Stir in chocolate pieces until smooth.  Pour over bars.  Makes about 3 dozen bars.

These are yummy, and the frosting is so moist.  I let the cake cool about 30 minutes before putting on the frosting.  It's more like a cake than a bar, so you will need plate and fork.  I saw people going back for another piece.

BUTTERY LEMON SQUARES

1 cup margarine
1/2 cup powdered sugar
2-1/3 cups flour
4 eggs
2 cups granulated sugar
1 t grated lemon peel
6 T lemon juice
1 t baking powder
additional powdered sugar for topping

Large bowl - cream margarine and the 1/2 cup powdered sugar until fluffy.  Add 2 cups of the flour beating until blended.  Spread evenly over the bottom of a well-greased 9X13 baking dish.  Bake at 350 for 20 minutes.  Meanwhile, in small bowl beat eggs until light.  Gradually add granulated sugar beating until thick and blended.  Add lemon peel and juice, remaining 1/3 cup flour, and baking powder.  Beat thoroughly.  Pour lemon mixture over baked crust and return to oven and bake 15 to 20 minutes or until pale gold.  Remove from oven and sprinkle evenly with powdered sugar.  Let cool.  Cut in squares or bars.  Makes about 20 pieces.

These are your go-to lemon squares that everybody loves.  I cut the recipe in half and used an 8x8" baking dish.  Very easy, very nice and attractive.  No problems with this recipe.

OLD FASHIONED COFFEECAKE FOR A CROWD

Grease and flour 2 9X13" baking dishes or 1 large sheet cake pan.  Oven 325 for glass or 350 for metal pan.

4 cups flour
2 cups brown sugar, packed
1-1/2 cup granulated sugar
3/4 t salt
2 t nutmeg
12 oz. chopped walnuts
1-1/2 cup oil
2 t cinnamon
2 t soda
1 T plus 1 t baking powder
3 large eggs
2 cups buttermilk

Combine flour, brown sugar, granulated sugar, salt, nutmeg, nuts and oil.  Mix until crumbly.  Set aside 1-1/2 cup crumb mixture with cinnamon added to it.  Combine remaining crumb mixture with soda, baking powder, eggs and buttermilk.  Blend gently.  Do not overmix.  Pour into pan and sprinkle with reserved mixture.  Bake 25 to 35 minutes.  Cut into squares.  Hot or cold, good.

Well, I cut this recipe in half and made it in only one 9x13" pan.  It's very tasty, very moist, especially good warm

TURKEY PILE ON

2 large cans chowmein noodles
4 cups cooked rice
1 turkey roll (Bake and cut into cubes)
gravy (made from broth of turkey or other)
chopped celery (cut thin slantwise pieces)
1 large onion (chopped)
3 large cans chunk pineapple (heat slightly)
1 pkg. coconut (toasted)
gravy again
toasted slivered almonds.

Serve the 10 foodi tems in the above order either buffet style or at the table.  The gravy is served twice.  Make sure your guests pile the ten items on top of each other.

What a fun dish to present to guests.  They truly have fun assembling it, and of course they can leave off an item that they don't like.  It's pretty tasty too.  One of my family members said it kinds of tasted like turkey dressing.

HONEY MACAROONIES

1-1/2 cups quick-cooking rolled oats
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup flour
3/4 cup brown sugar
1/2 cup butter or margarine
2 T honey
red or green candied cherries

In large mixing bowl combine rolled oats, coconut, walnuts and flour.  In heavy saucepan combine brown sugar, butter or margarine, and honey.  Bring to boiling.  Pour over dry ingredients.  Blend well.  For each cookie press one level tablespoon mixture into greased 1-3/4" muffin pan (For flatter, crisper cookie place dough in 2" muffin pan.)  Top with a candied cherry.  Bake in 350 oven for 15 to 20 minutes or till well browned.  Cool in pans for ten minutes.  Remove from pans and cool completely.  makes 3 dozen cookies.

I used some maraschino cherries for the decoration on top, and I only used 12 muffin molds for mixture.  Don't uses muffin pan liners.  They do pop right out after resting in pan for ten minutes.  Just run a knife around the edges. They're very cute, but a little dry.  Nonetheless, the flavor was all right, and people were eating them.  One-time thing...

ORANGE PEEL (CANDIED)

Slit rind on 6 or more navel oranges and carefully remove in uniform pieces.  Dice rind into cubes about 1/4" on a side.  Measure diced peel and empty into large frying pan with cover. (Electric skillet).  Add an equal volume of sugar to the pan.  Stir well and place over low heat.  The sugar will draw moisture from the peel making a syrup in which to cook it.  Keep stirring until syrup begins to boil.  Cover and cook gently until the cubes become translucent, about 15 minutes.  Remove cover and continue to boil stirring now and then until syrup is almost evaporated, 10 or 15 minutes longer.  Spoon mass onto a cookie sheet and let stand a day or two to dry.  Break apart and store in jar with tight lid, adding 1/4 cup brandy to each 2 cup peel.  So treated, the peel will keep for months.

This is one of the weirdest things I've made.  First of all, I don't know what I would do with candied orange peel.  Possibly put it in fruit cake?  I seem to remember her making this, and hers looked a lot better than mine came out.  I just made a 1/2 batch since I just wasn't into it.  It tastes good I guess, but I'm not sure why it came out like this.  On the second boil without lid it said to boil an additional 10 to 15 minutes until liquid almost evaporates.  I boiled it a lot longer than that, and nothing changed, so I finally just used a spoon to take it out of the pot.  Hmm......

BEEF AND BROCCOLI WITH PEANUTS

1 pound beef top round steak cut 1" thick
2 T peanut oil, divided
2 T soy sauce
1 T cornstarch, divided
4 cups broccoli flowerets
2/3 cup water, divided
1/8 to 1/4 t crushed red pepper
3/4 cup red pepper strips
1/2 cup 1" green onion pieces
1/4 cup dry roasted peanuts

Trim excess fat from steak.  Partially freeze to firm.  Slice steak diagonally across the grain into strips 1/8" thick.  Combine 1 t peanut oil, soy sauce and 1 t cornstarch.  Place steak strips in plastic bag.  Add marinade, turning to coat.  Tie bag securely and marinate in refrigerator 30 minutes.  Combine remaining 2 t cornstarch with 1/3 cup water.  Reserve.  Stir-fry beef strips (1/2 at a time) in remaining hot oil in wok or large frying pan 3 to 4 minutes.  Remove steak strips from pan.  Reserve.  Reduce heat.  Add broccoli, 1/3 cup water, and crushed red pepper to wok.  Cover and simmer 4 minutes.  Add red pepper strips and continue cooking 2 minutes.  Return beef to wok.  Add green onions, peanuts and reserved cornstarch mixture.  cook and stir until sauce is thickened.  4 servings.

I enjoyed this a lot.  I thought it was very tasty.  I used green pepper strips because that's what I had on hand.  Cheap and good to make.

DOUBLE CHOCOLATE BROWNIES

3/4 cup flour
1/4 t baking soda
1/4 t salt
1/3 cup butter
3/4 cup sugar
2 T water
2 cups semi-sweet chocolate chips
1 t vanilla
2 eggs
1/2 cup chopped nuts

In small bowl, combine flour, baking soda and salt.  Set aside.  In small saucepan combine butter, sugar and water.  Bring just to a boil.  Remove from heat.  Add 1 cup chocolate chips and vanilla.  Stir until chips melt and mixture is smooth.  Transfer to large bowl.  Add eggs one at a time, beating well after each addition.  Gradually blend in flour mixture.  Stir in remaining 1 cup chocolate chips and nuts.  Spread in 8" square pan.  Bake at 325 for 350 to 35 minutes.  Cool completely and cut into squares.  Yields 16 squares.

This is a basic brownie recipe, nothing fancy.  The good thing about this is that you probably have all these ingredients on hand already, so this is a good recipe to have around.

DUTCH HARVEST BREAD

2 cups sifted flour
4 t baking powder
1/2 t salt
1/3 cup citron
1/4 cup currants
10 cut up candied cherries
3/4 cup sugar
1/2 cup chopped pecans
1 cup milk
2 eggs, beaten
4 T oil

Sift flour, baking powder salt & sugar.  Add fruits and nuts.  Beat eggs, combine with milk and oil.  Add to flour mixture and stir just enough to moisten flour.  Pour into greased loaf pan.  Bake at 375 for 50 minutes to an hour.

This bread is very pretty and tastes good, but I found it a little dry and crumbly, kinda fell apart when you sliced it.

BUTTERSCOTCH BROWNIES

1 cup sifted flour
1/2 t soda
1-1/2 cup brown sugar
2 eggs
1/4 cup melted margarine or oil
1 t vanilla
1 cup chopped nuts

Sift flour and soda together.  Add all ingredients to flour and mix well.  Bake in 8 x 8" greased baking dish about 40 minutes at 325.  When cool, cut into bars and turn in powdered sugar.

These are good for something fast.  I like chocolate brownies better, but not bad.

MARBLED TOP MELTAWAYS

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

Cream margarine & sugar.  Blend in milk and vanilla.  Add flour and walnuts and blend well.  Spread in 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 and 1/2 cup butterscotch morsels.  Let stand 5 minutes.  Spread to make a marbled frosting.  Cut into bars after chocolate is nearly cold.

This is a family favorite.  They love the melty frosting on top.  There's no leftovers for sure.  Easy and fast to make too.