French Apple Pie
1 apple pie filling
Mix
3/4 C flour
1/2 C sugar
1/3 C cold butter
Crumble together. Put on top of apple pie filling.
Bake 375 45 min.
Carolyn Lee
Pumpkin Squares
1 c. flour
1/2 c. brown sugar
1/2 c. oatmeal
1/2 c. butter
Mix and pour over hot crust. Bake at 350° for 20 min.
2 c. pumpkin
1 can evaporated skim milk
2 eggs
3/4 c. sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves
Mix and crumble over partially cooked pumpkin mixture. Bake another 20 min.
1 c. oatmeal
1 c. brown sugar
4 T. butter
TOP WITH COOL WHIP OR WHIPPING CREAM
* You can add nuts, whatever kind you want, to the top mixture instead of the oatmeal
Carolyn Lee
Breakfast Quiche
6 eggs
BACON & SHRIMP APPETIZERS
Fresh raw big shrimp (already shelled)
Italian bread crumbs mixed with butter
Bacon
Barbara Jones
BACON WRAPPED WATER CHESTNUTS
1 pound bacon (cut each piece into 4 pieces)
2 cans whole water chestnuts
Linda Jensen
BROILED MUSHROOM APPETIZERS
CRAB FILLING
1 lb. fresh mushrooms
1 lb. (7 ½ oz.) crabmeat, drained & flaked
2 T. margarine
1 t. seasoned salt
1 c. shredded cheddar cheese
1 c. prepared inst. Mashed potatoes
2 t. lemon juice
½ lb. fresh mushrooms
½ lb. bacon
2-3 T. cream cheese
2 T. minced green onion
½ lb. fresh mushrooms
3 T. fine dry bread crumbs
2 t. grated fresh onion
¼ t. salt
3 oz. cream cheese, softened
2 T. finely chopped parsley
¼ t. paprika
Linda Jensen
CHEESE BALL
5 oz. Old English cheese with pineapple
1 T. Worcestershire sauce
5 oz. roka cheese, soft
1 sm. grated onion
Carolyn Lee (Ruby Perry)
CHEESE BALLS
2 - 8 oz. cream cheese
1 – 8 oz. crushed pineapple, drained
¼ c. green pepper, finely chopped
1 T. Lawrey’s seasoning
2 T. green onion, chopped
2 c. pecans, chopped
Yield: 1 large ball
Laura Parker
CHILI SAUCE
28 c. chopped tomatoes (about 6 dozen)
4 green peppers
4 c. vinegar (cider or white)
2/3 c. plain salt
dash red cyan pepper
8 lb. onions
2 red peppers
6 c. sugar
1/3 c. pickling spice (in cloth bag)
Grandma Ada Stark
CREPES
1 ¼ c. milk
1 c. flour
1 egg
1 t. oil
¼ t. baking powder
Laura Parker
FESTIVE CHEESE BALL
1 - 8 oz. pkg. cream cheese
2 T. finely chopped green onions
1 t. lemon ju.
1 c. finely chopped nuts
2 c. grated sharp cheese
2 t. Worcestershire sauce
½ t. lemon pepper
Chopped parsley
Yield: 2 small balls
Linda Jensen
GINGERBREAD HOUSE
2 ¾ c. flour
1 t. ginger
1/3 c. brown sugar
1 egg
1 t. cinnamon
½ t. salt
2/3 c. molasses
½ c. oil
1 T. baking powder
4 c. powdered sugar
2 T. lemon juice
1 t. cr. of tarter
GRANDMAS TURKEY STUFFING
1 gallon dry bread crumbs
1 c. butter or margarine, melted
2 t. salt
¼ t. sage
1 chopped onion
1 c. diced celery
1 t. poultry seasoning
¼ t. pepper
Grandma Jenny Jones
HOT FUDGE SAUCE
2 c. powdered sugar
1 ¼ c. evaporated milk
½ c. butter or margarine
1 c. chocolate chips
1 ½ t. vanilla
Yield: 2 ½ cups
Teresa Moore
HOT FUDGE TOPPING
1 ¼ c. sugar
3 T. cocoa
1 can evaporated milk
M. Helen Jones
LUNCH AGAIN (MTC)
1 can tomatoes
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salt & pepper
½ pkg. bacon, cooked
1 c. cubed cheddar cheese
MAPLE SYRUP
2 c. sugar
1 c. water
½ c. brown sugar
Carolyn Lee
MAPLE SYRUP
1 c. sugar
1 c. brown sugar
1 c. water
Teresa Moore
NIBBLES
2 c. sugar
2 c. (one pound) margarine
½ c. water
½ c. corn syrup
2 pkgs. Corn puffs
Yield: Serves 12
Laura Parker
PEACH & CHERRY JAM
8 c. mashed peaches (use potato masher)
2 c. ground oranges (cut small & blend- leave peelings on)
10 c. sugar
Stir & boil 15 min. Add ¼ t. margarine to cut down foam. Add 2 pkg. sure gel. Boil 1 min. Add 2 c. maraschino cherries (16 oz.) (chopped in blender) (use juice also). Cook 5 min. Add 2 pkg. orange jell-o. Stir & cook to dissolve. Bottle & seal.
Yield: 8-10 pints
Grandma Jenny Jones
PLAY DOUGH
1 c. salt
4 c. flour
1 t. powdered alum (optional)
1 T. salad oil
2 scant cups water
food coloring (optional)
Laura Parker
PLAY DOUGH
2 c. flour
½ c. cornstarch
1 t. Alum (spice)
1 c. salt
1 T. salad oil
2 c. water
Teresa Moore
PRETZELS
1 t. yeast
1 T. sugar
4 c. flour
1 ½ c. warm water
1 T. salt
Heidi Moore (Carolyn Lee)(ZOOM)
RASPBERRY & PEACH JAM (OR STRAWBERRY)
12 ground peaches (drained)
3 pkg. pectin
3 pkg. red raspberry jell-o
3 pkg. raspberries
1 c. lemon juice
Linda Jensen
SALSA
36 tomatoes
6 green peppers
2 long green peppers (clean out middles)
2 T. garlic salt
6 onions
3 jalapenos (clean out middles)
2 T. vinegar (apple cider is best)
SHRIMP & CREAM CHEESE SEAFOOD SHRIMP HORS D’ OEUVRES
8 oz. cream cheese (thin with 2 T. milk or ½ c. sour cream)
2 T. chopped green onion (optional)
M. Helen Jones
SPAGHETTI SAUCE (CANNED)
½ c. oil
3 onions, chopped
4 green peppers, chopped
3 (6 oz.) cans tomato paste
3 T. plain salt
1 T. sugar
Dash pepper
1 t. garlic powder
1 T. oregano
1 T. basil
3 bay leaves
½ c. vinegar
Linda Jensen
SPINACH DIP
16 oz. mayonnaise
sm. can water chestnuts, diced
16 oz. sour cream
KNORRS vegetable soup mix
Mix together & refrigerate overnight. Next day, thaw 1 small square box frozen spinach. (don’t cook it). Squeeze out water really good or it will be runny. Mix with above mixture. Hollow out a loaf of French bread. Fill with spinach dip. Use crackers to dip in or French bread that you hollowed out.
Linda Jensen
WATER CHESTNUT-BACON BARBEQUE
1 lb. bacon cut into 4 pieces
2 cans whole water chestnuts
Sauce:
1 c. ketchup (or use your favorite barbeque sauce)
½ c. sugar
Carolyn Lee
BAKED BEANS
1 T. Worcestershire sauce
2 lg. cans pork & beans
½ T. horseradish or mustard
½ lb. bacon—brown & cut up
1 T. vinegar
¾ c. brown sugar
1 ½ c. grated cheese
1 onion diced
Carolyn Lee
BAKED BEANS
½ lb. bacon
1 med. onion, chopped
½ c. brown sugar
1 lg. can pork & beans
1 t. Worcestershire sauce
1 t. mustard
¾ c. ketchup
Teresa Moore
BARBECUED SPARERIBS
3 lb. country style spareribs
2 t. dry onion flakes
¼ t. chili pd.
2 T. Worcestershire sauce
2 c. tomato ju.
½ c. brown sugar
1 T. paprika
1 t. dry mustard
¼ c. vinegar
¼ c. catsup
Place ribs in oblong pan. Bake at 450 for 15 min. Remove from oven. Top with onion. Combine remaining ingredients. Pour over ribs. Bake at 350 for 1 ½ - 2 hrs. or until done. Baste several times during first 45 min. Turn ribs the last half of cooking time.
Teresa Moore
BREAKFAST CASSEROLE
12 slices bread without crust (break in pieces & put in bottom of a 9 x 13 pan).
6 eggs
½ t. salt
1 T. dry onion
3 ½ c. milk
¼ t. dry mustard
Linda Jensen
CHEESE ENCHILADAS
1 c. finely chopped onion
2 cloves garlic, finely chopped
1 c. vegetable oil
8 tomatoes, chopped
12 corn or flour tortillas
3 c. shredded cheese
sour cream
1 t. salt
1 t. ground cumin
2 c. chicken broth
1 T. chili powder
1 t. dried oregano leaves
1/8 t. pepper
Linda Jensen
CHEESE ENCHILADAS
1 lb. shredded cheddar cheese (save ¼ c.)
1 c. cottage cheese
½ c. diced onion
Mushrooms, olives, chilies as desired
½ t. salt
dash pepper
6-12 four tortillas
mild enchilada sauce
Teresa Moore
DUTCH OVEN POTATOES & ONIONS
½ lb. bacon
¼” vegetable oil
12 potatoes, sliced
6 onions, sliced
½ lb. butter
salt & pepper, lots
1 can cr. of mushroom soup
2 pounds mushrooms, fresh
sharp cheddar cheese
Teresa Moore (Karen Green)
FETTUCCINE ROMA
½ c. butter
1 – 2 c. cubed ham
1 c. sliced mushrooms (optional)
12 oz. fettuccine pasta, cooked as directed on pkg.
1 c. light cream
1 c. grated Parmesan cheese
salt & pepper to taste
Frozen peas
Yield: 6 servings
Linda Jensen
HALIBUT CASSEROLE
1 ½ lb. filet of halibut (cut in 1” squares). Roll in flour & place on bottom of buttered casserole dish.
2 cans cr. of shrimp soup (or use cr. of potato or cr. of celery & add 1 can shrimp)
Spoon on top of halibut. Sprinkle with Parmesan cheese & top with paprika. Bake at 350 for 25 min.
M. Helen Jones
HAM BALLS
2 lb. ground pork
1 ½ lb. ground ham
1 ½ c. milk
1 ½ c. soda cracker crumbs
1 c. water
1 c. vinegar
3 c. brown sugar
1 T. mustard
Teresa Moore
HAM FRIED RICE
2 slices ham (cube)
2 c. rice (cooked)
Handful of bean sprouts
½ cube butter
4 green onions (chopped)
Carolyn Lee
HAM & PORK MEATLOAF
1 2/3 lb. ground ham
1 1/3 lb. ground pork
pepper
2 eggs
1 c. bread crumbs
½ c. vinegar
1 ½ T. dry mustard
M. Helen Jones
HONEY BARBEQUED RIBS
3 lbs. country style pork ribs
½ t. garlic salt
½ t. pepper
1 c. ketchup
1 ½ t. liquid smoke
½ c. brown sugar
½ c. honey
¼ c. spicy brown mustard
2 T. Worcestershire sauce
Teresa Moore
MACARONI AND CHEESE
2 c. macaroni (cook until tender)
cheese, sliced
milk
Grandma Jenny Jones
MONACO POTATOES
5-6 medium potatoes –peeled & thinly sliced
½ c. finely grated Mild Cheddar Cheese (or Monterey Jack)
1 c. cream
salt – to taste
pepper – to taste
nutmeg – dash
Yield: 6 servings
Laura Parker
PIZZA CRUST (bread machine)
7 – 8 oz. warm water
2 t. yeast
2 T. olive oil
¾ t. salt
2 t. sugar
2 ½ c. flour
Andrea Jones
POTATO CASSEROLE (funeral potatoes)
7 med. potatoes, boiled & diced (or 1 pkg. frozen hash browns)
¼ c. melted butter
1 c. grated cheddar cheese
½ c. crushed corn flakes
½ c. onion, diced
8 oz. sour cream
1 can cr. of chicken soup
salt & pepper to taste
Andrea Jones
QUICHE LORRAINE
1 9” unbaked pie crust
1 c. shredded Swiss cheese
6 slices bacon, cooked & crumbled
¾ c. ham, minced
3 green onions, sliced & chopped
½ green pepper, chopped
3 eggs, slightly beaten
1 c. light cream
½ t. grated lemon peel
½ t. salt
¼ t. dry mustard
Yield: 6 servings
Linda Jensen
SAUSAGE AND POTATO BAKE
1 lb. sausage, browned
1 ½ c. grated cheddar cheese
5 eggs, beaten
¼ t. salt
3 ½ c. frozen hash browns
1 ¼ c. milk
1 t. mustard
Yield: 8 servings
Andrea Jones
SCALLOPED POTATOES
1 ¼ c. cubed spam or turkey ham
6 raw potatoes, grated
½ c. cheese, cubed in small squares
3 T. margarine
1 qt. milk
4 T. flour
salt & pepper
Carolyn Lee
SUNNY HAM AND EGGS
1 lg. bag frozen, shredded hash browns, thawed
1/3 c. butter or margarine, melted
2 c. shredded Swiss cheese
2 c. shredded
½ t. Lawrey’s seasoned salt
1 T. parsley
2 c. diced ham
1 c. mushrooms
¾ c. milk
6 eggs
¼ t. paprika
Yield: 12-15 servings
Laura Parker