Momâ€™s Best Recipes

Mom’s Best Recipes

A Collection of Friends’ & Family

Favorites

Judy’s Girls Enterprises Lori Pederson

Michelle Pederson-Tomes

©2000

Copyright ©2000 All rights reserved. Written permission must be secured from the publisher to use or reproduce any part of Mom’s Best Recipes. Permission is granted for brief quotations in reviews or articles. Published in California by Judy’s Girls Enterprises. A portion of the proceeds from the sale of Mom’s Best Recipes Cookbook will be donated to Cancer research and/or Cancer support groups. Miracle Whip, Hidden Valley, Cool Whip, Goya’s Black Bean Soup, Velveeta, Cheese Whiz, Worcestershire Sauce, V-8 Juice, Catalina Dressing, Tabasco Sauce, Doritos, Crisco, Cold Duck, Bacardi Rum, Crème de Menthe, Crème de Cacao, Galliano and Southern Comfort are registered Trademarks of their respective owners. Notice: The information contained in this book is true, complete and accurate to the best of our knowledge. All recommendations and suggestions are made without any guaranty on the part of Judy’s Girls Enterprises. The editor and publisher disclaim any liability incurred in connection with the use of this information. For additional copies of this book or for any comments or questions, please e-mail us at [email protected] or visit our website at http://www.momsbestrecipes.com. By phone you can reach us at (909) 946-8041 or (888) 203-6782. Thank you and ENJOY!

FORWARD by Lori Pederson

I have always enjoyed cooking and entertaining. Michelle and I helped our mom as she cooked for parties and holidays that she hosted at our home. We were also very active in 4-H, and exhibited our baked goods at fairs and won many blue ribbons. As I moved away from home and had to start cooking for myself on a regular basis, I found that cooking was a way to relax from a stressful day. My office seemed to reap the benefits of my stress because I would always bring cookies, breads and other goodies into the office for them to enjoy. I have found that when I am in the kitchen cooking, the world fades away and I become completely engrossed in the process of creating. Cooking has become an artistic expression for me in which all of my joy, passion and love can be mixed into a bowl to bring pleasure to all those around me. It is also the one thing that I can do where I feel my mother’s love deeply inside me. I can always feel her guiding touch and insights when I cook. Writing a cookbook is no easy task. My sister and I have revised Mom’s Best Recipes more times than we want to remember. But to create a cookbook in our mother’s memory has always been important to me. It is a true tribute to her spirit and the essence of who she was. Cooking and entertaining brought great joy to our mother. She blessed so many friends and family members with her special gift. She continues to touch us all through the love she put into each of these recipes. Bon Appétit

FORWARD by Michelle Pederson-Tomes

When my sister Lori asked me to work on a cookbook of our mom’s recipes, I was reluctant to say the least. I had two small children who took up most of my time and creative energy. I could not conceive of putting together a cookbook without completely losing my mind. It took me several years to even settle into the concept. Not my sister Lori, she has always thought this was a good idea and has encouraged me all along. It wasn’t until I got a home computer and color printer that I finally felt like this was possible. My husband and children don’t always understand why I’m always on the computer changing pictures or adding recipes, or why I’m constantly e-mailing my sister to ask her one more question. Now that they have seen the final product, I think they finally understand what all the fuss was about. We haven’t done this alone by any means. With the help of our family and friends, we have tested recipes, had them print the books, and asked questions on cooking methods and recipe quantities. A lot of the recipes had never been written down. We definitely could not have done this without their help. We thank all of you for your generosity! This hasn’t been an easy process. I have shed many tears over the loss of my mother and that she isn’t here to see what we have done in her honor. I really did not understand the magnitude of who she was until we started this book. Many people that knew her have been very favorable to our book. She was at her best when she was cooking and planning parties. It was her passion. Her friends and family were extremely lucky to have had her to bring us all together through her generous spirit. Although I like experimenting with new recipes, I still enjoy the traditional ones as well. It helps me to feel connected to my family roots. My daughters Nicole and Danielle also enjoy cooking. They have already won blue ribbons in 4-H for their baked goods. My husband Mark also likes to cook and create new recipes. Cooking together is a fun part of our family life. A quote by Harriet Van Horne sums up the way our family feels about cooking. It reads: “Cooking is like love. It should be entered into with abandon or not at all.” Happy Cooking!

Contents

Appetizers Pg. 1

Beverages Pg. 6

Breakfast Foods Pg. 9

Soups, Salads, Side Dishes Pg. 12

Main Dishes Pg. 21

From Mom’s Bakery Pg. 33

Add Your Own Recipes Pg.53

Index Pg. 56

Appetizers

Mom’s Best Recipes © 2000, All Rights Reserved 1

FABULOUS CHICKEN WINGS This was our mother’s most famous recipe. She made these for every party she had.

They are simple and delicious.

2 lbs. chicken wings, cut up 1 cup soy sauce

1 cup granulated sugar ½ tsp. ginger

Salt & pepper, to taste Preheat oven to 375°F. Combine soy sauce, sugar, ginger, salt and pepper in a saucepan. Bring mixture to a boil stirring constantly until sugar dissolves. Place chicken wings in a baking pan. Pour sauce over chicken wings. Bake at 375°F for one hour, turning chicken over after 30 minutes. *Helpful hints: This recipe works well with raw brown sugar. Light soy sauce can also be used for those watching their sodium level. If wings have been frozen, be sure to have them completely defrosted before baking. Do not over cook or burn sauce, this will cause the chicken wings to have a burnt taste. The sauce mixture can also be used over other chicken parts for a main dish. Serve with steamed rice.

CHEESE BALL This was a favorite holiday gift our mother gave to friends. Packaged in a nice tin or

decorative box, it makes a wonderful holiday treat.

1 (8 oz.) wedge or container of cheddar cheese (without port wine) 1 pkg. (8 oz.) cream cheese

2½ tsp. dried onions 1½ tsp. Worcestershire sauce

Chopped walnuts Let cheese soften and mix. Add dried onions and Worcestershire sauce. Mix well and store in a plastic container overnight in the refrigerator. Next day, chop nuts and form cheese into a ball and roll in nuts. Serve with crackers.

CHOPPED LIVER

¾ lb. beef liver, broiled 3 eggs, hard boiled

1 small onion, sauté until soft 2 Tbsp. chicken fat

1 tsp. salt Grind liver once, then a second time grind liver with eggs and onions. Mix salt and chicken fat into liver mixture. Add fat from sautéed onion until liver mixture is moist. Chill. Serve with crackers.


PASTRAMI ROLL-UPS

1 pkg. (8 oz.) pastrami slices 1 pkg. (8 oz.) cream cheese

Dill or sweet pickles, sliced into strips Spread cream cheese on a slice of pastrami. Put a small slice of pickle next to the edge of meat and roll-up. Pierce roll-up with a toothpick to hold in place. Place in refrigerator to set cream cheese.

DEVILED EGGS Many people have brought deviled eggs to parties we have attended, but we have to say our

mother’s deviled eggs are still our favorite. Just the right mixture gives it a sweet taste.

1 dozen eggs ½ cup mayonnaise 1 Tbsp. mustard

Granulated sugar, to taste Dash of paprika

Boil eggs until yolks are hard, about 3 to 5 minutes in boiling water. Let eggs cool. Peel off eggshells and cut in half. Take out egg yolks and put in a mixing bowl. Place egg whites on a plate and set aside. Mix egg yokes, mayonnaise, mustard together. Add a dash of sugar until the mixture is to your taste. Fill the egg whites with the mayonnaise mixture. Sprinkle with paprika.

GARLIC BUTTER

2 cloves of garlic ½ tsp. salt

¼ tsp. Worcestershire sauce ¼ cup butter

Dash of pepper Dash of Tabasco sauce

Crush garlic cloves with ½ teaspoon of salt, a few grains of black pepper, Worcestershire sauce, Tabasco sauce and butter. Heat gently to mix. Store in a tightly covered jar in the refrigerator.

RUMAKE Easy and amazing. Your guests will truly love them!

1 pkg. (16 oz.) bacon (thick-sliced works best)

1 to 2 cans (8 oz.) whole water chestnuts Toothpicks

Cut bacon in half. Roll a piece of bacon around one water chestnut. Place a toothpick in the center to hold the bacon in place. Broil until bacon is crisp.


GRANDMA’S GARLIC DILL PICKLES Grandma Foster and our mother taught us how to make these wonderful pickles.

Lori canned them for 4-H Fairs. She even won a few blue ribbons as well.

1 quart white vinegar 2 quarts water

½ cup salt 1 clove garlic per jar

Fresh dill Pickling cucumbers (enough to can 7 qts.)

Put cucumbers in jar until they fill the jar- not too tight. Pour the vinegar, water and salt mixture over the cucumbers. Put fresh dill on top and bottom. Add a garlic clove to each jar. Place jars with canning lids on in a canner or large kettle of cold water. Be sure the water covers the jars. Heat water so that it is too hot for the hand or until cucumbers change color. Set aside and let jars set in the water until the water is cool. Test each jar to be sure the lids have sealed.

LUMPIA

1 lb. lean ground pork or beef ½ cup finely chopped onions

1 can (8 oz.) diced water chestnuts, finely chopped (optional) 1 pkg. (12 oz.) Won Ton wrappers

Cooking oil: 1 Tbsp. (for sautéing) & 3 cups (for frying) ¼ cup soy sauce

1 egg white, beaten Salt, pepper, and monosodium glutamate to taste

Set Won Ton wrappers aside. Finely chop onions and chestnuts in a food processor or manually. Sauté onions and chestnuts in 1 tablespoon oil until soft. Mix all ingredients in a bowl, except oil and egg white. Place a teaspoonful of the mixture evenly at one end of the Won Ton wrapper. Roll wrapper to cover meat mixture making sure ends are sealed by moistening with water or egg white. Deep fry in oil until brown and meat is thoroughly cooked, approximately 4 to 5 minutes. Serve hot with Sweet and Sour Sauce (see recipe below), duck sauce or soy sauce.

SWEET AND SOUR SAUCE

1 cup water 3 Tbsp. soy sauce 2 Tbsp. vinegar

Granulated sugar, salt and pepper, to taste 1 Tbsp. cornstarch mixed in ¼ cup water

Bring to a boil all ingredients except for cornstarch mixture. Slowly add cornstarch mixture and continue mixing until sauce becomes sticky.


SWEET & SOUR MEATBALLS Make this as a meal or as an appetizer. Mom had these at all of her parties.

They even taste great the day after—if there are any leftover.

Sauce: 1 bottle (12 oz.) chili sauce 1 bottle (10 oz.) grape jelly

2 tsp. lemon juice

Combine all ingredients in a medium saucepan. Heat ingredients until jelly has completely melted.

Meatballs:

2 lbs. ground beef 1 egg, slightly beaten

1 grated onion Dash of salt and pepper, to taste

Preheat oven to 325°F. Combine all ingredients in a mixing bowl. Works best if you mix ingredients with your hands. Once the ingredients have been completely mixed, form into medium sized balls. In a skillet, brown meatballs on all sides. Then drop meatballs into sauce. Put meatballs and sauce in a casserole dish. Place casserole dish in the oven at 325°F for 45 minutes or simmer on stove for 45 minutes. *Helpful hints: Cocktail wieners or little smokies also work well with this sauce.

STUFFED MUSHROOMS

Another wonderful appetizer that is easy to make. On Thanksgiving Lori made 4 lbs. of Stuffed Mushrooms for the family- everyone kept wanting more. Another party favorite of our mother’s.

1 lb. mushrooms with stems, washed and patted dry

½ cup Parmesan cheese ¼ cup margarine, melted

1 Tbsp. green onions, chopped

Remove stems from mushrooms and finely chop. Combine in a mixing bowl chopped mushroom stems, green onions, melted margarine and Parmesan cheese. Mix well. Spoon enough mixture into mushroom caps to cover completely a little bit over the top. Broil for 2 to 3 minutes or until the mixture is slightly golden brown and cheese is melted.


PAPA’S SALSA DIP This dip recipe has changed over time. But I think our father finally found the perfect mixture of

all three ingredients. It is easy, has a cool summery coral color to it and taste great.

1 cup green chili salsa (or picante sauce) 1 package (8 oz.) cream cheese

3 to 6 drops Tabasco sauce

Allow cream cheese to soften. Combine all ingredients in a blender and mix well. Chill in refrigerator for one hour to allow time for ingredients to settle. Serve with tortilla chips or vegetables. *Helpful Hints: The dip gets hotter the longer it sits, so if you like it mild, use less Tabasco sauce.

SPINACH DIP

1 pint sour cream

1 cup Miracle Whip or mayonnaise 1 Tbsp. lemon juice

2½ tsp. salad seasoning ½ tsp. pepper

1 pkg. (1 oz.) Hidden Valley Ranch Mix with Buttermilk 1 pkg. (10 oz.) frozen spinach (chopped and thawed)

Dill seed, to taste Combine all ingredients and chill in the refrigerator for one hour. Serve in a hollowed out round loaf of bread; pumpernickel or sourdough bread works best.

CHEESE FONDUE

1 clove garlic, split in half 1 lb. Swiss cheese, grated

Salt & pepper, to taste 1½ to 2 cups dry white wine

2 Tbsp. cornstarch 2 Tbsp. light Bacardi rum

1 loaf French bread, toasted and cubed Use fondue pan, add all ingredients except bread. Mix ingredients over heat until smooth and creamy. Serve hot and dip with bread.

Beverages


KIDS’ PARTY PUNCH

8 to 10 oz. fruit punch concentrate 1 liter lemon-lime soda

1 quart water ½ gallon pineapple sherbet

Mix first three ingredients and top with sherbet. Serve chilled.

SHIRLEY TEMPLE This was our favorite drink as kids. We felt so grown-up when we had our own fancy drink.

Lemon-lime soda

Grenadine Maraschino cherries

Ice Cubes

Pour soda into a 12 oz. glass. Add a splash of Grenadine. Stir and add ice cubes. Top with a cherry.

ORANGE JUICE SMOOTHIE

1/3 cup orange juice ½ cup water ½ cup milk

¼ cup granulated sugar ½ tsp. vanilla

5 to 6 ice cubes

Blend all ingredients in a blender on high speed for 30 seconds. Serve immediately.

SOUTHERN COMFORT PUNCH This seems to be a favorite of some of our parent’s friends—I guess they had an opportunity to

partake in this lively punch during many festivities at our home.

1 bottle (1/5th) Southern Comfort 2¼ quarts lemon-lime soda

6 oz. fresh lemon juice 1 (6 oz.) orange juice concentrate

2 (6 oz.) lemonade concentrate Grenadine

Ice Mix all ingredients in a large punch bowl, adding soda last. Finish by adding ice.


SPARKLING PUNCH

2 bottles champagne 1 bottle (1/5th) vodka

3 bottles (2 liter) ginger ale (or lemon-lime soda) ½ gallon lime sherbet, softened

Dry ice Ice ring

Mix all ingredients in a punch bowl. Top with an ice ring.

LIME PUNCH

1 can (46 oz.) pineapple juice, chilled

4 cans (6 oz.) frozen limeade ¼ cup honey

1 bottle (1/5th) gin 2 bottles (2 liter) lemon-lime soda, chilled

2 limes, juiced Ice cubes

Combine all ingredients in a large punch bowl.

COLD DUCK PUNCH

4 bottles (quarts) Cold Duck, chilled 4 bottles (2 liter) ginger ale, chilled

2 2/3 cups light rum 4 cans (6oz.) frozen daiquiri mix

Mix ingredients in a punch bowl. Serve with an ice ring.

MAI TAI PUNCH

3 qts. orange juice

6 Tbsp. light corn syrup 1 pint dark rum

1½ qts. pineapple/grapefruit juice 1½ tsp. almond extract

1 bottle (1/5th) light rum

Mix well and serve chilled in a punch bowl. Serve with an ice ring.


LIME DAIQUIRIS On warm weekend evenings in California, Lime Daiquiris were a family favorite.

1 can frozen lime juice

1 bottle (1/5th) light Bacardi Rum Ice cubes

Mix ingredients in a blender, blend until creamy smooth. Serve immediately. Add a sprig of mint for garnish. Serves 18.

GRASSHOPPER

2 jiggers white Crème de Cacao 1 jigger green Crème de Menthe

1 jigger heavy cream ¾ cup crushed ice

Mix all ingredients in a blender. Blend for a few seconds. Makes 2- 3oz. drinks.

GOLDEN CADILLAC

1 jigger white Crème de Cacao 1 jigger Galliano

3 scoops vanilla ice cream Ice cubes

Add all ingredients into a blender, omitting the ice cubes. Blend until smooth and creamy, adding ice cubes as needed for the right consistency. Makes one drink.

Breakfast Foods


BAKED EGG OMELET Absolutely wonderful and easy to make. Don’t let all those eggs scare you away.

This is a family favorite for Easter Brunch.

¼ cup butter or margarine 18 eggs

1 cup sour cream 1 cup milk

2 tsp. salt (or less, if you prefer) ¼ cup green onions, chopped

Preheat oven to 350°F. Melt butter and pour into a 9” x 13” baking pan. Coat bottom of pan with butter. Beat all ingredients very well with an electric mixer. The more you beat it the higher the omelet will rise. Pour ingredients in the pan. Bake at 350°F for 45 minutes or until set.

CAROL’S BRAN MUFFINS These are our Aunt Carol’s creation. It’s a great recipe if you have guests.

It makes about 5 dozen muffins. They are moist and tasty.

Mix and set aside: 5 tsp. baking soda 2 cups boiling water

Cream:

1 cup cooking oil (or olive oil) 2 cups granulated sugar

4 eggs

Add: 1 Tbsp. salt

1 quart buttermilk 5 cups all-purpose flour

Add:

Soda water mixture 2 cups 40% bran flakes

3 cups wheat germ 2 cups 100% bran

½ cup raisins ½ cup chopped nuts

Mix as directed above in a large mixing bowl. Bake at 375°F for 20 to 25 minutes. Serve warm. *Helpful hints: Batter can be stored in refrigerator for up to 2 weeks. The longer it stands, the better the muffins taste. Keep covered. Leftover muffins can be frozen and reheated later.


BAKED EGG SCRAMBLE

3 Tbsp. margarine (or butter) 2 cups cooked ham, cubed

1 can (5 oz.) mushrooms, drained 12 eggs, beaten

¼ cup onions, chopped ¼ cup red or green pepper, chopped

In a large skillet, melt 3 tablespoons of margarine. Sauté onions and green pepper until tender. Add ham, mushrooms and eggs. Cook over medium heat until eggs are firm, but moist. Stir occasionally. Remove from heat. Make sauce, see below.

Sauce: 2 Tbsp. margarine (or butter)

2 Tbsp. flour 1 tsp. instant chicken bouillon

1½ cups milk ½ cup Swiss cheese

¼ cup Parmesan cheese In a medium saucepan, melt margarine. Blend in flour and chicken bouillon. Cook until smooth and bubbly. Gradually add milk. Cook until thick, stirring constantly. Add Swiss cheese, Parmesan cheese and stir until smooth. Fold into eggs. Pour into a greased 9” x 13” baking dish. Add topping.

Topping: 2 cups soft bread cubes ¼ cup Parmesan cheese

¼ cup margarine (or butter), melted 2 Tbsp. fresh parsley, chopped

Preheat oven to 350°F. Sprinkle over egg mixture. Bake at 350°F for 25 to 30 minutes or until golden brown on top.

FRENCH TOAST

2 eggs

½ cup milk 2 Tbsp. granulated sugar

Cinnamon Bread (thick slices work best)

Beat eggs and mix milk, sugar and cinnamon together. Dip bread into batter. Place on a hot griddle and cook until both sides are slightly browned. Serve with syrup or powdered sugar.


COFFEE CAKE

1 cup pancake mix ½ cup granulated sugar

1 egg ½ cup milk

3 tsp. cooking oil ¼ cup brown sugar

½ tsp. cinnamon Preheat oven to 400°F. Grease an 8" cake pan. In large bowl, stir pancake mix and sugar. Add egg, milk and salad oil. Mix until smooth. Pour into cake pan. Mix brown sugar and cinnamon together, stirring until all the lumps are out. Sprinkle this mixture on top of the cake. Bake at 400°F for 20 minutes. Cut and serve while hot.

CRANBERRY MUFFINS

2 cups sifted all-purpose flour 1 cup granulated sugar 3 tsp. baking powder

1 tsp. salt ½ cup fresh cranberries, chopped

1 cup milk ¼ cup cooking oil

1 egg, slightly beaten 1 Tbsp. orange zest

Preheat oven to 400°F. Grease 14 muffin cups or use liners. Sift flour, baking powder and salt into a large bowl. Add sugar, orange zest and cranberries. Toss lightly to combine. Mix milk, oil and egg. Pour milk mixture into flour mixture and stir until creamy. Fill muffin cups 2/3 full. Bake at 400°F for 20 to 25 minutes.

PINEAPPLE MUFFINS Something a little different for the breakfast table. Another 4-H blue ribbon winner.

2 cups all-purpose flour

½ tsp. salt 2 eggs

1 cup pineapple, crushed (canned or fresh, with juice drained) 2 Tbsp. granulated sugar

3 tsp. baking powder ¼ cup shortening

Preheat oven to 400°F. Beat eggs and add sugar. Combine pineapple. Sift in all dry ingredients. Gently blend in shortening. Blend until all ingredients are smooth. Bake at 400°F for 20 minutes.

Soups, Salads and

Side Dishes


SOUPS

BEEF BARLEY SOUP

1 cup barley 2 lbs. pre-cooked roast cut into 1” cubes

2 Tbsp. margarine 1 onion chopped

1 cup celery 1 cup carrots

3 to 4 cups water 4 cubes beef bouillon

2 cubes chicken bouillon ½ cup red wine (optional)

Salt and pepper Sauté celery, onions and carrots in margarine for 3 to 4 minutes until tender. Stir in barley and sauté an additional 2 minutes. Combine all ingredients into a large stockpot. Bring to a boil. Simmer until barley softens, approximately 1 to 1½ hours. Water may need to be added, as the barley will soak up the liquid.

MINESTRONE SOUP

This is one of Michelle’s favorite soups. It is easy to make and very satisfying. Perfect for cold weather days!

1 can (46 oz.) tomato juice

4 cups water 5 cubes beef bouillon

3 cups shredded cabbage 3 cups zucchini squash, sliced

½ cup canned green beans ½ cup celery, chopped

½ cup green pepper, chopped 1 cup fresh mushrooms, sliced

4 tsp. dry minced onion 1 tsp. Italian seasoning Garlic powder, to taste

Combine all ingredients in a large stew pot and simmer at least one hour. Serve hot. Store leftovers in a sealed container in the refrigerator.


ONION SOUP

1½ cups thinly sliced onions 6 cups beef broth

¼ tsp. ground pepper 4 to 6 pieces of toast

Parmesan cheese Brown 1 ½ cups thinly sliced onions in butter (do not burn). Add 6 cups beef broth and ¼-teaspoon fresh ground pepper. Simmer over low heat or at 275°F in the oven for 30 minutes. Pour into casserole bowls and cover with toast sprinkled with Parmesan cheese. Bake in the oven for 10 minutes until cheese melts. Add a dash of sherry or cognac for extra flavor.

WILD RICE SOUP

1 pkg. (16 oz.) Velveeta cheese 1 cup wild rice

1 bag (16 oz.) frozen mixed vegetables 2 cans (10¾ oz.) cream of chicken soup

1 large onion, chopped 2 stalks of celery, chopped

Boil 4 cups water and add rice. Cook 30 to 40 minutes until rice is tender. Meanwhile, combine cream of chicken soup and Velveeta cheese in a large stockpot and melt cheese. Cook vegetables, onion, and celery slightly in microwave. Add vegetables and rice to cheese mixture and bring to a boil. Simmer for 30 minutes.

POTATO SOUP A true family favorite for generations. It is a warm, hardy meal that our Grandmother

taught us how to make. The tradition lives on as we continue to make this wonderful soup.

4 potatoes, peeled and cubed 1 onion, chopped

4 celery stalks, chopped 3 cups summer sausage, cubed

7 to 8 cups water 5 cups milk (whole milk tastes best)

Add potatoes, onion, celery and summer sausage to 7 to 8 cups water and bring to a boil. Simmer for 1 hour or until potatoes are tender. Add milk and cook until soup comes back to a simmer. Serve hot. Tastes great even after a day or two in the refrigerator.


LENTIL SOUP Lori has played with this recipe with several different ingredients. Our mother started using

turkey sausage. For this dish it really adds a wonderful flavor.

2 cups lentils, rinsed 5 to 6 cups water

4 cubes beef bouillon 2 cubes chicken bouillon

1 cup celery, chopped 1 large onion, chopped

2 Tbsp. margarine 1 lb. turkey sausage, spicy or mild

2 to 4 garlic cloves, minced Salt & pepper, to taste

Sauté celery and onions in margarine for 3 to 4 minutes until tender. Cut turkey sausage into 1” pieces. Combine all ingredients into a large stockpot. Bring to a boil. Simmer until lentils soften, approximately 1 to 1½ hours. Extra water may need to be added, as the lentils will soak up the liquid.

CHICKEN SOUP

4 chicken breasts, with ribs attached 1 large onion, chopped

1½ cups carrots, chopped 1½ cups celery, chopped

2 to 3 cloves garlic, minced 1 Tbsp. ketchup

3 celery stalks with leaves attached, chopped 6 cups water

4 to 6 cubes chicken bouillon ½ tsp. Worcestershire sauce

½ tsp. dried parsley Salt & pepper, to taste

Hot sauce, to taste

In a large stockpot place chicken breasts, celery stalks with leaves, onion, salt & pepper, parsley and garlic. Add water, bring to a boil. Reduce heat; cover and simmer for 1½ hours. Remove chicken and discard skin and bones. Cut chicken into small bite-size pieces. Skim fat off the top of the stock. Combine chicken pieces, carrots, chopped celery, ketchup, chicken bouillon cubes and hot sauce in with the chicken stock. Bring to a boil. Simmer on low heat for 1 hour or until vegetables are tender.


SALADS

APRICOT & MANDARIN ORANGE MOLD This salad is a family favorite for special holidays like Thanksgiving and Easter.

1 pkg. (3 oz.) lemon gelatin

1½ cups (12 oz.) apricot juice 1 pkg. (3 oz.) cream cheese 1 cup mandarin oranges

1 cup (1/2 pt.) whipping cream Measure juice and add enough water to make 2 cups. Boil juice and pour over gelatin. Cool until thick. Cream the cheese and beat into gelatin with mixer. Whip cream and fold into gelatin. Arrange orange slices in a gelatin mold and pour mixture over them. Refrigerate until firm. Remove gelatin carefully from mold and serve.

PISTACHIO SALAD

1 pkg. (3.4 oz.) instant Pistachio pudding 1 can (14 oz.) crushed pineapple, including syrup

2 cups miniature marshmallows 1 tub (12 oz.) Cool Whip, softened

½ cup chopped nuts (optional) Mix all ingredients, folding in the Cool Whip last. Chill in refrigerator for several hours. Maraschino cherries and coconut can be added for variety.

POTATO SALAD

A great mixture of tastes. Mom made this during the summer for picnics or on evenings when we had dinner outside.

2 lbs. potatoes, diced

3 Tbsp. sweet or dill pickles, or relish (optional) 3 stalks celery, chopped ¼ cup onion, chopped

3 eggs, hard cooked and chopped ½ cup mayonnaise (or Miracle Whip)

2 Tbsp. mustard Granulated sugar, to taste

Boil potatoes until tender. Mix mayonnaise, mustard, and sugar until creamy. Drain potatoes and add mayonnaise mixture. Add pickles, celery, and onion. Gently fold in hard cooked eggs. Mix well. Refrigerate until chilled. Sprinkle with paprika before serving.


CAESAR’S SALAD

½ clove of garlic 1/3 cup plus 2 Tbsp. olive oil

2 cups croutons 3 quarts romaine lettuce

2 lemons 1 egg (optional)

1/3 cup Parmesan cheese 1/3 cup blue cheese, crumbled

Mushrooms, black olives, green onions, sliced (optional) In advance: cover ½ clove of garlic with 2 tablespoons oil; let stand. Also, prepare 2 cups of croutons or purchase prepared croutons. Place 3 quarts dry, cold, crisp romaine lettuce broken into bite size pieces, place in a large bowl. Add 1/3 cup each of oil, grated Parmesan cheese and crumbled blue cheese. Add salt and pepper to taste. Add sliced mushrooms, black olives and green onions. Break raw egg over greens. Squeeze juice of 2 lemons over egg. Toss well. Just before serving, remove garlic from oil, mince garlic and add to greens. Combine oil and croutons and sprinkle over the top the salad and mix together. *Helpful hints: If you are concerned about using a raw egg, try using a boiled egg. Chop egg into small pieces and toss into salad. If you have any leftovers, it’s best to serve croutons separately since they will get soggy in the salad.

PASTA SALAD

1 lb. cooked colored Fusilli pasta

1 jar (8 oz.) sun-dried tomatoes in oil with herbs 2 to 4 oz. sliced pimentos

8 oz. black olives, sliced or chopped 3 to 4 Tbsp. Italian seasoning

1 pkg. (1.9 oz.) fresh basil, chopped Fresh ground pepper

7 to 8 oz. crumbled Feta cheese

The day before, combine Italian seasonings, part of the basil and some fresh ground pepper in the oil drained from the sun-dried tomatoes. Cut the tomatoes in small pieces, remix with the herbs and oil and marinate a few hours or overnight. Add some of the basil if desired. Combine the pasta, pimentos, olives, chopped basil and tomatoes with oil and herbs. Mix well. Add fresh pepper and sprinkle in Feta cheese. Mix again and serve. *Helpful hints: The oil in the sun-dried tomato jar measures about 2 ounces, and should be sufficient to coat the pasta lightly. Sometimes a little more olive oil is needed.


CUCUMBER SALAD

1 cucumber, peeled and thinly sliced ½ cup mayonnaise

¼ cup milk Salt & pepper

Let cucumbers soak in a mixture of 1 tablespoon salt and 2 cups of cold water for an hour. Drain water from cucumbers. Combine mayonnaise and milk and stir until creamy. Mix cucumbers with mayonnaise mixture. Add salt and pepper to taste.

MACARONI CRAB SALAD This was the last recipe our mother showed Lori how to make.

It’s a great recipe for afternoon luncheons.

1 pkg. (12 oz.) shell macaroni 1 pkg. (6 oz.) imitation crab

1 can (6 oz.) black olives 1 jar (7 oz.) green olives

2 to 4 stalks of celery 1 pkg. (16 oz.) Velveeta cheese, block style

½ cup mayonnaise 2 Tbsp. mustard

2 Tbsp. milk Granulated sugar, to taste

Cook macaroni and cool. Be sure to let macaroni cool before adding cheese or the cheese will melt. Mix mayonnaise and mustard together and add milk to smooth out. Add a dash of sugar to taste. Cut crab and cheese into small cubes. Chop celery, onions, and olives. Combine all ingredients into a large mixing bowl and pour sauce over the mixture. Mix thoroughly. Chill in refrigerator before serving.

CRAB SALAD SANDWICH

¼ cup cheddar cheese, grated

1 can (6 oz.) crabmeat (or tuna or cooked chicken) 2 Tbsp. green onions, sliced

3 Tbsp. mayonnaise 1 Tbsp. celery, chopped fine

Dash of Worcestershire Dash of lemon juice

Mix all ingredients until well blended. Spread mixture on 2 slices of toast (sourdough or French bread works best). Broil until cheese melts.


SIDE DISHES

ZUCCHINI & MOZZARELLA This is one of Lori’s favorites. It is very easy to make and melts in your mouth.

It goes well with pasta or any other type of Italian dish.

4 zucchini, washed and cut lengthwise 1 onion, thinly sliced

1 pkg. (6 oz.) mozzarella cheese slices 1 can (8 oz.) tomato sauce

Italian seasoning 2 Tbsp. olive oil

Lightly sauté onion in olive oil. Remove onions from skillet and set aside. Lightly sauté both sides of zucchini in skillet, adding more olive oil if needed. Once the zucchini has been sautéed, place them with the cut side up in the skillet. Lightly sprinkle with Italian seasoning; add a layer of sautéed onions, a layer of tomato sauce, and a slice of mozzarella cheese on top. Simmer on a low heat until zucchini is tender.

SPINACH MANICOTTI

1 pkg. (10 oz.) frozen spinach, defrosted and chopped

1 pkg. (15 oz.) Ricotta cheese 1 cup Mozzarella cheese, grated ½ cup Parmesan cheese, grated

1 egg, beaten 1 Tbsp. Italian seasoning

1 Tbsp. parsley 1 box (8 oz.) Manicotti shells 1 jar (16 oz.) spaghetti sauce

Preheat oven to 350ºF. Combine cheeses, egg, spinach and seasonings. Cook manicotti according to package directions. Stuff shells with filling, top with spaghetti sauce. Bake at 350ºF for 30 minutes.

TOMATO SURPRISE

1 can (14½ oz.) stewed tomatoes 1 onion, sliced

1 green pepper, chopped 1 Tbsp. lemon juice

Salt & pepper, to taste Preheat oven to 350°F. Combine all ingredients in a baking dish. Bake at 350°F for 25 minutes.


GARLIC RICE

2 cups white rice 1 can (10¾ oz.) chicken broth

1 cup water ½ cup onions, chopped 4 garlic cloves, minced

2 Tbsp. olive oil 1 cup corn (optional)

Salt and pepper, to taste

Sauté chopped onions, corn and garlic in olive oil for approximately 5 minutes or until soft. Add rice (do not rinse). Sauté rice for an additional 5 minutes; do not brown. Add chicken broth and water, bring to a boil. Let cook for 20 minutes or until liquid has evaporated and rice is tender.

RICE AND BROCCOLI CASSEROLE

3 cups cooked white rice 1 can (10¾ oz.) cream of celery soup (or cream of mushroom)

1 jar (8 oz.) Cheese Whiz ½ cup onion, chopped ½ cup celery, chopped 1 pkg. broccoli spears

½ cup cold water ¼ cup butter

½ cup almonds, chopped Preheat oven to 350°F. Chop broccoli and combine other ingredients, except almonds. Boil for 5 minutes. Bake in an 8”x10” baking pan at 350°F for 25 to 30 minutes. Sprinkle with almonds.

RICE AND LENTILS

1 onion, chopped 1 cup lentils

5 cups water, divided 2 cups rice

2 cloves 1 bay leaf

1 celery stalk, chopped 2 carrots, chopped

Salt & pepper, to taste Sauté chopped onions in oil. Add 1 cup lentils (rinsed) and 2 cups water to cooked onions. Boil. Meanwhile, rinse rice. Add 2 cups rice and 2 to 3 cups water. Add salt, pepper, cloves, bay leaf, chopped celery and carrots. Simmer until tender, approximately 45 minutes after rice has been added.


COMPANY SWEET POTATOES Mom made this for various occasions- mostly holidays. Michelle has

kept up the tradition. Sweet like pecan pie, but smooth as mashed potatoes. It is a hit at the dinner table- even children love them.

3 cups sweet potatoes, mashed (fresh or canned)

¾ cup granulated sugar ½ cup evaporated milk

1/3 cup margarine 2 eggs

1 tsp. vanilla If using fresh sweet potatoes, cook in a microwave for 6 minutes on high or until tender. Peel skin and discard skin. Mash potatoes. Combine all ingredients and pour into a baking dish. Top with the following mixture.

Topping: 1 cup coconut

1 cup brown sugar 1 cup chopped nuts (pecans work best)

1/3 cup all-purpose flour 1/3 cup melted butter

Preheat oven to 375°F. Mix well first 4 ingredients and add butter. Sprinkle over potatoes. Bake at 375°F for 30 minutes.

GREEN BEAN BAKE A family classic in many homes. Mom made this for every holiday meal.

1 can (10¾ oz.) cream of mushroom soup

½ cup milk 4 cups green beans, freshly cooked or canned 1 can (2.8 oz.) French-fried onions, divided

Dash pepper, to taste Preheat oven to 350 °F. In a 6” x 10” glass baking dish combine soup, milk and pepper. Stir in green beans and ½ can of onions. Bake, uncovered, at 350°F for 30 minutes. Top with remaining onions and bake 5 minutes more.

Main Dishes


BEEF DISHES

MICHELLE’S FAVORITE BEEF STROGANOFF If you ever want people to come back to your house for dinner again and again- this would be

the recipe to make. Our mom made Stroganoff when we had friends over for dinner. My friends never forgot the flavorful taste of this dish. They have all asked for the recipe.

1½ lbs. round steak, cut into small slices

Dash of salt and pepper ¼ cup all-purpose flour

¼ cup butter or margarine 1 can (4 oz.) sliced mushrooms

½ cup onions, chopped 1 small clove of garlic, chopped/minced

1 can (10½ oz.) beef broth 1 cup sour cream

1 pkg. (10 oz.) egg noodles Combine flour, salt and pepper together. Roll meat in flour/pepper mixture. Brown meat in butter until lightly brown on both sides. Take meat out of the pan as it is cooked. Brown onions, garlic and mushrooms. Add meat back into the pan with the beef broth. Simmer approximately 1 hour until meat is tender. Add sour cream and heat until mixture comes to a slight boil. Prepare egg noodles according to package directions. Can also be served over rice, if preferred.

GOULASH

1 lb. ground beef 1 can (15 oz.) stewed tomatoes

1 can (15 oz.) tomato sauce 2 cups dry elbow macaroni

Cook macaroni as per directions on package. Brown ground beef and drain. Pour tomato sauce and stewed tomatoes over mixture and stir in macaroni. Mix well and cook thoroughly.

TANGY SLOPPY JOE’S

1 lb. ground beef 1 (12 oz.) bottle of chili sauce

1 tsp. mustard 1 tsp. vinegar

1 tsp. beef bouillon Brown ground beef in a skillet. Add the remaining ingredients and simmer until the sauce thickens. Serve on toasted hamburger buns.


MEATLOAF

1½ lbs. ground beef 3 slices of bread, cubed

1 cup milk 1 egg, slightly beaten

1¼ tsp. salt ¼ cup minced onion flakes (or chopped onions)

1 Tbsp. Worcestershire sauce 3 to 4 Tbsp. catsup (or chili sauce)

Combine all of the ingredients except for the ground beef. Mix in ground beef and pat into a 4”x 9” loaf pan. Spread catsup or chili sauce over the top of the meatloaf before placing it in the oven. Bake at 350ºF for about 1 hour.

CROCK-POT BEEF STEW

1½ lbs. stew meat ½ cup all-purpose flour

2 tsp. oil 1 Tbsp. Worcestershire sauce

1 onion, chopped or sliced in chunks 2 cans (10½ oz.) beef broth

2 cans water 1 beef bouillon cube

6 carrots, peeled and chopped 1 cup celery, sliced

4 to 5 red potatoes, not peeled 12 small white onions (optional)

1 lb. fresh mushrooms 1 can baby corn

2 Tbsp. cornstarch mixed with 3 Tbsp. water Salt & pepper, to taste

Coat meat with flour, salt and pepper. In a large skillet, brown meat on both sides in oil. In a crock-pot, combine browned beef, Worcestershire sauce, sliced onion, bouillon, pepper, salt, carrots, potatoes and celery. Cover and cook on low for 8 to 10 hours. Turn to high and add cornstarch diluted in water, mushrooms and baby corn, and mix well. Cover and cook on high for an additional 20 minutes or until mushrooms are tender and mixture has thickened.


GRANNY’S SPANISH RICE

2 cups uncooked white rice 1 lb. hamburger

½ cup onion, chopped 2 Tbsp. granulated sugar

3 cups tomatoes, cut-up (canned or fresh) 1 can (15 oz.) tomato sauce

Salt & pepper, to taste Make rice according to package directions. Brown hamburger and onion. Drain off excess grease. In a butter-greased roaster, mix rice, hamburger, onion and the rest of the ingredients. Put a lid on the pan and bake at 350°F for 45 minutes to 1 hour or until rice is tender.

BURGUNDY RIBS

2 to 2½ lbs. beef short ribs Dash of salt

½ cup burgundy 1/3 cup red wine vinegar

1 cup catsup 2 Tbsp. cooking oil

2 Tbsp. honey 1 Tbsp. mustard ½ tsp. garlic salt

1 tsp. chili powder Place ribs in a large kettle with water to cover and 1 tablespoon of salt. Bring to a boil, cover and simmer ½ hour. Meanwhile, combine wine, vinegar, catsup, oil, honey, Worcestershire sauce, mustard, garlic salt and chili powder. Simmer for 10 to 15 minutes. Drain ribs and place in a shallow pan. Brush generously with sauce and roast at 350ºF for 15 to 20 minutes basting often. Turn ribs and brush with sauce and continue roasting for 10 to 15 minutes or until tender. If using a crock-pot, pour sauce over uncooked meat and cook for 6 to 8 hours.

TERIYAKI FLANK STEAK

2 lbs. flank steak ¼ cup soy sauce 3 Tbsp. honey

3 Tbsp. vinegar 1 tsp. garlic powder

1½ tsp. ginger ¾ cup cooking oil

Mix all ingredients and pour over steak. Marinate for several hours. Broil or BBQ until medium rare.


SWEDISH MEATBALLS

4 eggs, beaten 2 cups milk

1 cup packaged dry bread crumbs 4 Tbsp. butter

1 cup onions, finely chopped 2 lbs. ground chuck ½ lb. ground pork

¼ tsp. allspice ¼ tsp. nutmeg

¼ tsp. dill weed ¼ tsp. cardamom

1/3 cup all-purpose flour 2 cans (10½ oz.) beef broth

1 cup light cream Salt & pepper, to taste

Combine eggs, milk and bread crumbs. Sauté onions, spices and mix with bread crumbs. Add meats and mix well. Refrigerate for 1 hour. Shape into meatballs. Preheat oven to 325°F. Brown meatballs in skillet. Mix flour, drippings and salt & pepper. Stir in beef broth and boil. Add cream and dill. Pour over meatballs and bake at 325°F for 30 minutes. Serve over egg noodles or rice.

BEEF BURGUNDY

2 lbs. stew meat 1 Tbsp. soy sauce

2 Tbsp. all-purpose flour 2 large onions, chopped 1 clove garlic, minced

¼ tsp. pepper ¼ tsp. marjoram

¼ tsp. thyme 1 cup red wine

1 cup mushrooms, sliced Blend soy sauce with flour in a baking dish or crock-pot. Cut meat into 1½” cubes. Add soy sauce mixture and coat meat cubes. Add sliced onions, garlic, pepper, marjoram, thyme and red wine to meat. Stir gently to mix. Cover baking dish and simmer in the oven at 325°F for 1 hour. Add mushrooms and bake for an additional 1½ to 2 hours or until meat is tender. If using a crock-pot, follow directions as above and cook on high heat for 5 hours. Add mushrooms and cook for an additional hour or until meat is tender.


MOM’S FAMOUS CHILI CON CARNE This is a zesty chili full of spices. Great for parties!

2 cans (17 oz.) dark red kidney beans

2 lbs. lean ground beef 1 onion, chopped

2 cans (15½ oz.) cut-up casserole tomatoes 1 green pepper, chopped (for variety chop ½ green pepper and ½ red pepper)

2 cans (15 oz.) tomato sauce 1 bay leaf

1 tsp. chili powder 1 tsp. cayenne pepper (or more, if preferred)

½ tsp. crushed red pepper (optional) Dash of paprika

Dash of salt & pepper Tabasco sauce, to taste

Season ground beef with salt and pepper and brown until done. Remove meat and sauté green and red peppers and onions until soft. Combine all ingredients into a stew pot. Bring to a boil. Simmer for about 1 hour. Stir frequently to keep chili from sticking to the pan.

CABBAGE ROLL-UPS

1 head of cabbage, rinsed and separated

Cut out large heavy vanes. Steam cabbage leaves for a few minutes.

Combine the following: 1 lb. ground beef ½ cup raw rice

1 small onion, chopped ½ tsp. salt

¼ tsp. pepper 1 Tbsp. Worcestershire sauce

1 egg, beaten Place a meatball on cabbage leaf and roll to cover meat. Secure with a toothpick. Make 8 to 10 individual roll-ups and place in a baking dish. Cover with sauce.

Sauce: 2 cans tomato sauce

1 can water

Pour over cabbage roll-ups and cover with lid. Bake at 375°F for 1½ hours.


SHREDDED BEEF BURRITOS Michelle’s family favorite. Simple and everyone loves it.

2 to 3 lb. beef chuck roast, boneless

1 pkg. dry onion soup mix 1¼ cups water

1 cup salsa Cheddar cheese, grated

1 pkg. flour tortillas, burrito size

In a slow cooker, add meat, water and onion soup mix. Cook over medium setting (at least 3) for approximately 2½ hours, or until meat is tender. Drain juice from meat. Shred beef and put into a skillet. Add salsa and simmer for 20 minutes or until salsa is heated through. Heat tortillas in a small skillet, one at a time until soft. Take one tortilla, add a few tablespoons of beef mixture and top with cheese. Fold in ends of the tortilla and roll into a burrito. Top with sour cream if you like.

HEARTY SPAGHETTI This is Michelle’s creation. Thick and chunky sauce with lots of spices.

½ lb. ground beef

1 can (4 oz.) sliced mushrooms 1 can (8 oz.) tomato sauce 1 can (6 oz.) tomato paste

1 can (14½ oz.) tomatoes, peeled & cut ¼ cup onion, chopped 1 tsp. Italian seasoning

1 tsp. minced garlic ½ cup red wine (optional) Grated Parmesan Cheese

1 pkg. (16 oz.) Spaghettini (or Capellini)

Brown ground beef in a large skillet. Drain excess juice. Add mushrooms, onion, Italian seasoning, and garlic and cook until onion is slightly brown. Add tomato sauce, tomato paste, cut tomatoes and mix thoroughly. Stir in red wine, if desired. Simmer covered at least 20 minutes. Meantime, prepare spaghetti noodles according to package directions. Serve sauce over noodles and top with grated Parmesan cheese.


TATER TOT CASSEROLE

1 to 1½ lbs. uncooked ground beef 1 bag (16 oz.) frozen peas and carrots

½ cup milk 1 can (10¾ oz.) cream of chicken soup (or cream of mushroom)

1 bag (32 oz.)Tater Tots 1 small onion, chopped

Preheat oven to 350°F. Crumble ground beef into a 9” x 13” casserole pan. Add salt and pepper to taste. Pour chopped onion and bag of frozen peas and carrots over ground beef. Mix together milk and soup, and then pour over ground beef mixture. Top casserole with frozen Tater Tots. Bake uncovered at 350°F for 1½ hours.

VEAL SCALLOPINI If you like veal, this is a great recipe to entertain friends and family.

Mom made this meal for special family dinners.

1 Tbsp. all-purpose flour ½ tsp. salt

Dash of pepper 4 veal cutlets, cut into cubes

¼ cup oil- (extra virgin olive oil is best) ½ medium onion, chopped

1 can (16 oz.) tomatoes, cut-up 1 can (8 oz.) sliced mushrooms

1 Tbsp. snipped parsley (fresh or flakes) 1 to 2 cloves of garlic, minced

¼ tsp. dried oregano Cooked noodles or rice

Combine flour, salt and pepper in a bag. Cut veal into bite-size pieces and lightly coat with flour mixture. In a skillet, brown meat slowly in hot oil. Remove meat from skillet. Add onions and minced garlic to skillet; cook until tender but not brown. Add cooked meat, tomatoes, and mushrooms with liquid, parsley, salt and oregano to skillet. Cover and simmer for 20 to 25 minutes or until veal is tender, stirring occasionally. Top noodles or rice with veal and sauce mixture. Sprinkle with Parmesan cheese.


CHICKEN & FISH DISHES

CHICKEN & RICE CASSEROLE

¼ cup butter (or margarine) ¼ cup all-purpose flour

1 cup chicken broth (or 1 can) 1 can (12 oz.) evaporated milk

3 cups cooked rice 2½ cups cooked chicken, diced 1 can (5 oz.) sliced mushrooms ¼ cup carrots, finely chopped ¼ cup celery, finely chopped

½ cup slivered almonds, toasted Preheat oven to 350°F. Melt butter; add flour and blend. Add broth, milk, celery and carrots; cook over low heat until thick, stirring constantly. Add rice, chicken and mushrooms to milk mixture. Mix until blended. Pour into a greased 9” x 13” baking dish. Top with almonds. Bake at 350°F for 45 minutes.

ONE-DISH CHICKEN AND RICE

1 cup rice (uncooked)

1 can (10¾ oz.) cream of mushroom soup 1 pkg. (1 oz.) dry onion soup mix

2 cups water 1 cut-up chicken fryer

Preheat oven to 350°F. Mix ¾ of the onion soup mix package, mushroom soup, rice and water in an oblong baking pan. Add chicken parts. Season and sprinkle with remaining onion soup mix on top. Bake at 350°F for one hour or until chicken is cooked thoroughly and rice is tender.

CHICKEN & MUSHROOMS

4 boneless chicken breasts 1 can (10¾ oz.) cream of mushroom soup

1 pint sour cream 1 cup cooking sherry

1 cup fresh mushrooms, sliced Preheat oven to 350°F. Combine cream of mushroom soup, sour cream and cooking sherry, mix thoroughly. Place chicken in a square baking pan, cover with sauce and top with fresh, sliced mushrooms. Cover the pan with foil and bake at 350°F for 55 minutes. Serve with rice or noodles.


SPICY CHICKEN & PASTA This is a true invention of Lori’s. She has experimented with this recipe many times

and it really works well for an easy meal.

4 skinless/boneless chicken breasts 2 cans (15 oz.) tomato sauce

1 red pepper ½ lb. mushrooms, sliced thick

1 onion, chopped 2 to 4 cloves of garlic, minced

½ cup red wine ½ cup cream

2 Tbsp. olive oil 1 Tbsp. Italian seasoning 1 tsp. crushed red pepper

Salt & pepper, to taste 1 box Fusilli pasta (or your favorite pasta)

Cut chicken into small bite size pieces. Wash and slice red peppers into 1” strips. Slice mushrooms with stems. Heat a skillet with olive oil and pan sear the chicken pieces. Remove from skillet. Add olive oil as needed. Sauté red peppers, and mushrooms until tender, but not mushy. Remove from skillet. Chop onion and sauté in skillet until tender. Add tomato sauce, seasonings and a ½ cup red wine. Bring sauce to a boil. Simmer for 10 to 15 minutes. Return all ingredients to the pan and stir thoroughly. Bring to a boil, then simmer for 15 to 20 minutes. Add cream and bring to a slight boil. Let simmer for 5 more minutes. The cream will thicken the sauce. Cook pasta as directed on the box. Serve chicken over pasta, drizzle with sauce.

CHICKEN CACCIATORE

1 can (12 oz.) V-8 juice

2 lbs. chicken parts 2 Tbsp. cooking oil

½ cup chopped onion 1 medium clove garlic, minced ½ tsp. oregano leaves, crushed

½ tsp. salt 1 small green pepper, cut into squares

2 Tbsp. all-purpose flour

Reserve ½ cup V-8 juice. Brown chicken in oil. Add juice, onion and seasonings. Cover; cook over low heat for 30 minutes. Add pepper, cook 15 minutes more. Stir occasionally. Add remaining juice and flour. Cook over medium heat until juice thickens.


CHICKEN MINI-ROLLS PARMIGIANA

8 broiler-fryer chicken thighs ½ tsp. salt

1 tsp. minced dried onions 1 tsp. parsley flakes

4 oz. mozzarella cheese 2 cans (15 oz.) tomato sauce

½ tsp. dried leaf basil ½ tsp. dried leaf oregano Grated Parmesan cheese 1 pkg. (8 oz.) spaghetti

Step I: De-bone chicken thighs. Cut along thinner side of the thigh to the bone. Step II: Sprinkle the non-skin side with salt, minced onions and parsley flakes. Cut mozzarella cheese into 8 pieces about 2½” x ½“ x ¾”. Place cheese on each thigh, folding sides over cheese and fasten with a toothpick. Place skewer side down in foil lined shallow baking pan. Bake at 400°F for 40 minutes. Sauce: Combine tomato sauce, basil, oregano in a saucepan and simmer for 15 to 20 minutes. For thicker sauce add tomato paste as needed. Cook spaghetti according to package directions. Place chicken over spaghetti and top with sauce. Sprinkle lightly with grated Parmesan cheese.

HAWAIIAN CHICKEN

This is another great meal for a party. It is tangy and delicious.

2 to 3 lbs. chicken thighs and breasts (cut breast in half) 1 bottle (16 oz.) Catalina salad dressing

1 can (20 oz.) pineapple chunks ¼ cup brown sugar

Bring Catalina salad dressing, pineapple chunks with juice and brown sugar to a boil. Season chicken with seasoning salt and garlic powder. Place chicken in a Pyrex dish; pour sauce over chicken and cover. Refrigerate overnight. The next day, skim excess grease off top and baste chicken. Bake at 325°F for 1½ hours. *Helpful Hints: Increase dressing and brown sugar to taste, or if making more chicken. This recipe may also be served with steamed rice.


MEXICAN CHICKEN

4 chicken breasts 1 can (10¾ oz.) cream of chicken soup

1 can (10¾ oz.) cream of mushroom soup 1 can (6 oz.) Roletto spicy tomatoes (optional)

½ cup onions, chopped 1 large bag Nacho Doritos

1 block (16 oz.) Velveeta Mexican-style cheese ½ cup milk

Boil chicken in water until meat is completely cooked. Rinse chicken in cool water and shred meat. Discard bones and skin. Sauté onions until tender. Combine soups, onions, and milk together in a saucepan and bring to a boil. Add shredded chicken to soup mix. Layer chips, chicken and soup mixture in a casserole dish. Top casserole with Velveeta cheese. Bake in oven at 350ºF for approximately 15 to 20 minutes or until cheese is completely melted. Serve with rice or noodles.

TUNA CASSEROLE A family classic. Simple and delicious. Kids love it as much as adults do.

1 pkg. (12 oz.) egg noodles

1 can (10¾ oz.) cream of mushroom soup 1½ cups milk (or 1- 12 oz. can evaporated milk)

1 to 2 cans (5 oz.) tuna, juices drained 1 cup potato chips, crushed

Cook egg noodles according to the directions on the package. Mix together cream of mushroom soup, tuna and milk in a small saucepan. Cook over low heat until well blended. Put crushed chips on the bottom of a 9” x 13” casserole dish. Place half of the noodles on top of the potato chips and then part of the tuna/soup mixture. Repeat layering until all ingredients are used. Top with crushed potato chips. Bake at 350°F for ½ hour. *Helpful hints: Canned or freshly cooked chunk chicken may be substituted for the tuna.


PORK DISHES

CITRUS ROAST PORK Lori invented this recipe one evening while trying to make a special dinner for her boyfriend and

his father- trying to impress the family. She spent several hours in the kitchen preparing and combining recipes, but the outcome was an amazing pork dish. This dish takes some time, but is

well worth the effort.

4 to 8 lbs. whole shoulder of pork with skin 12 garlic cloves 2 fresh oranges 6 fresh lemons 2 fresh limes

5 to 8 small dried red chilies ¼ tsp. cumin

2 Tbsp. olive oil 1 large Spanish onion

Salt and pepper, to taste 1 cup water (or chicken or beef broth)

Preheat the oven to 350º F. Score the entire skin of the shoulder by slicing deeply through the skin and into the meat. Make cuts about ¼ inch apart from each other. Combine the juice of the oranges, lemons, limes and water (or broth) in a bowl. Place the garlic cloves, cumin, salt, pepper and chilies in a food processor. Pulse until all the seasonings are coarsely ground. Rub this mixture all over the skin of the pork and into the cut areas to cover all surfaces of the meat. Place pork into the juice mixture, cover and marinate for 3 to 5 hours. Turn meat over about half way through. Slice half of the onion and place in the bottom of a roasting pan. Place pork on top of the onions. Pour extra juice mixture over the pork. Baste with olive oil and cover with tin foil. Bake at 350ºF for 4 to 5 hours. Turn the oven temperature up to 450ºF and bake for an additional 30 minutes uncovered to brown the top. Be sure there is liquid at the bottom of the pan while baking, if necessary add water while baking. Baste occasionally with pan juices. It is ready when the pork is cooked through the center. The last 10 minutes of baking, slice the remaining onion and place on top of roast. Serve with Garlic Rice (see page 19) and black bean soup- Goya’s Black Bean soup is the best.

From Mom’s Bakery


BARS

THREE TIER BARS Anyone who knew our Mom also knew her Three-Tier Bars. Christmas was not Christmas without this gift in your tin.

Bottom Layer:

½ cup margarine 1 egg

5 Tbsp. granulated sugar 4 Tbsp. cocoa 1 tsp. vanilla

Cook over hot water bath until it forms thin custard.

Add: 2 cups crushed graham cracker crumbs

1 cup sweetened coconut flakes ½ cup walnuts

Pour into oblong cake pan, pack lightly and place in the refrigerator to settle.

Middle Layer: 2 Tbsp. instant vanilla pudding

4 Tbsp. butter or margarine 3 Tbsp. milk

Cream all three ingredients together.

Add: 2 cups powdered sugar

Spread this over the graham cracker mixture and return it to the refrigerator to firm.

Top Layer: 1 pkg. small chocolate chips

3 to 5 Tbsp. butter or margarine Melt chocolate chips and butter over a hot water bath. When the ingredients become like custard pour on and spread over the bars. Sprinkle crushed walnuts on top. Return to refrigerator to set the chocolate. Cut before the bars become really firm or they will crack. Keep refrigerated.


CARROT BARS

4 eggs, beaten 2 tsp. baking soda

1 tsp. salt 2½ cups all-purpose flour 2 cups granulated sugar

2 tsp. cinnamon 1½ cup cooking oil

½ cup walnuts 3 small jars of strained carrots (baby food)

Combine ingredients in order given and mix well. Bake at 350°F for 30 to 40 minutes on a cookie sheet or jellyroll pan. Spread on frosting when bars are cool.

Carrot Bars Frosting: 3½ cups powdered sugar

1 pkg. (8 oz.) cream cheese, warmed ½ tsp. vanilla ½ cup Crisco

Combine all ingredients and beat until smooth. Spread on cooled carrot bars.

ROCKY ROAD BARS

2 oz. (1 square) unsweetened chocolate ½ cup butter (or margarine), melted

2 eggs 1 cup granulated sugar

¾ cup sifted all-purpose flour ½ tsp. baking powder

¼ tsp. salt ½ tsp. vanilla

1 cup marshmallows (miniature) 1 cup chopped nuts

Melt chocolate and butter together, then cool. Beat eggs with sugar until smooth. Add cooled chocolate and butter. Sift together dry ingredients and stir in. Add vanilla, marshmallows and nuts. Pour into greased 9” square baking pan. Bake at 300°F for 30 minutes. Cut into squares when cool.


CRISPY RICE BARS Kids favorite! Michelle loves them, too! Especially easy if you make them in the microwave.

1 pkg. (10 oz.) marshmallows (40 regular size or 4 cups miniature)

3 Tbsp. butter (or margarine) 4 cups crispy rice cereal

2 cups corn flakes Cook butter with marshmallows in a large pan until both are melted and smooth. Take pan off of the stove. Add crispy rice cereal and corn flakes and mix until well blended. Pour into a greased 9”x 13” baking dish. Let cool and cut into squares. *Helpful hints: You can microwave the butter and marshmallows in a large bowl for 2 minutes, stir, then cook for an additional minute. Add the other ingredients and mix until blended. Finish as above.

LEMON LOVE NOTES

Crust:

½ cup butter, softened 1 cup all-purpose flour, sifted

¼ cup powdered sugar

Preheat oven to 350°F. Mix ingredients until butter is well blended into flour/sugar mixture. Press mixture into an ungreased 8” square baking pan, making sure it’s evenly distributed and packed firm. Bake at 350°F for 8 to 10 minutes or until golden brown. Cool in pan on baking rack, approximately 20 minutes. While crust cools, mix lemon filling according to the following directions.

Lemon filling:

1 cup granulated sugar 2 Tbsp. all-purpose flour

½ tsp. baking powder 2 eggs, beaten

2 Tbsp. lemon juice 2 tsp. lemon peel, grated

Combine sugar, flour and baking powder. Add eggs, lemon juice and lemon peel. Mix well. Pour evenly over baked, cooled crust in pan. Bake at 350°F for an additional 25 minutes. Top puffs up in baking, but falls while cooling. Cool in pan on rack and cut into 2” squares. Sprinkle with powdered sugar. Filling will become firm after cooling.


POPCORN BALLS These are a wonderful Halloween treat for your special trick –or-treaters.

½ cup uncooked popcorn

2/3 cup light or dark syrup 2/3 cup granulated sugar

½ tsp. salt 1 Tbsp. butter

Pop popcorn in an air popper. Mix syrup, sugar and salt in a heavy saucepan. Cook over medium heat for about 2 minutes. Add butter, stirring until well blended and the sugar dissolves. Pour butter mixture over popcorn and toss lightly. Use butter to grease your hands. Be careful while handling popcorn mixture because it will be extremely hot. Form popcorn mixture into 3 to 4” balls. *Helpful hints: Substitute 1 package of marshmallows and 3 tablespoons of butter/margarine (similar to the Crispy Rice Bars recipe) for the syrup and sugar mixture. It is slightly creamier than the syrup mixture.


BREAD

BANANA NUT BREAD

Cream together: ½ cup shortening

1 cup granulated sugar

Add: 2 eggs, well beaten

3 ripe bananas, mashed

Sift Together: 1 tsp. salt

2 cups all-purpose flour ½ tsp. baking powder

Add:

3 Tbsp. sour cream Grated rind of 1 lemon

1 Tbsp. lemon juice 1 cup chopped nuts

Bake at 350°F for 45 minutes or until center is done and the top is golden brown. Test with a toothpick. Top of loaf will split. Let bread cool before slicing.

QUICK STICKY BUNS

These are so easy to make. Mom would make these on the weekend and they would be gone as fast as they came out of the oven.

1 cup honey

½ cup margarine, melted (or butter) ¾ cup broken walnuts

3 pkgs. (7½ oz.) refrigerated biscuits 3 Tbsp. melted margarine

Cinnamon, to taste Blend honey and melted butter; divide mixture among 21 muffin cups- do not use muffin liners. Sprinkle a few walnuts into each cup. Cut biscuits in half. Brush one side of each biscuit with melted margarine and sprinkle with cinnamon. Place 3 halves cut side down (curved side will be on top) and buttered sides touching in each muffin cup. Bake biscuits at 350°F for 15 minutes or until done. Remove immediately. Serve warm.


PAM’S WHOLE-WHEAT BREAD Our Aunt Pam’s Whole Wheat bread is a wonderful bread to use for any occasion.

Pam made this bread for all of our family gatherings. Aunt Pam passed away in 1993.

2 cups warm water ¼ cup cooking oil (or softened shortening)

½ cup brown sugar 2 tsp. salt

3 cups whole-wheat flour 1 cup gluten flour 1 cup wheat germ

1 to 1 2/3 cup all-purpose white flour 1 pkg. yeast

In 2¼ cups warm water, add oil, brown sugar, and salt. Add whole-wheat flour, gluten flour, and wheat germ. Beat well. Add yeast, which has been dissolved in ¼ cup warm water. Then add white flour. Knead. Let rise once. Shape into 2 loaves; put in well-greased pans and let rise. Bake at 375°F for 35 minutes.

LEMON-BLUEBERRY POPPY SEED BREAD This is a wonderful bread for brunch.

1 pkg. Bakery-style blueberry muffin mix

2 Tbsp. poppy seeds 1 egg

¾ cup water 1 Tbsp. grated lemon rind

Preheat oven to 350°F. Mix all ingredients except crumb topping. Pour mixture into a 4”x 8” x 2” pan. Sprinkle crumb mixture on top of bread. Bake at 350°F for 1 hour. After bread is done, drizzle with a mixture of ½ cup powdered sugar and 1 tablespoon lemon juice. Slice when bread is cool.

PARMESAN ROLLS These are great as an appetizer for parties, or as rolls for dinner. They also taste great cold!

2 pkgs. (7½ oz.) buttermilk refrigerator rolls, cut in quarters

¼ cup margarine 2 tsp. parsley flakes

¼ tsp. instant minced onions ¼ tsp. celery seed

Grated Parmesan cheese Preheat oven to 425°F. Melt margarine; add celery seed, minced onions and parsley flakes. Stir and pour into a cake pan. Brush both sides of each biscuit with melted margarine mixture. Put roll pieces on top of mixture and sprinkle with Parmesan cheese. Bake at 425°F for 12 to 15 minutes.


STOLLEN It is a great recipe that our mom insisted she had to have every Christmas. She would make it

late at night on Christmas Eve ready for us on Christmas Day.

1 pkg. active dry yeast, fresh ¼ cup water

1 cup milk, scalded ½ cup butter (or margarine)

¼ cup granulated sugar 1 tsp. salt

¼ tsp. ground cardamom 4 to 4½ cups all-purpose flour, sifted

1 egg, slightly beaten 1 cup raisins, seedless

½ cup candied cherries or maraschino cherries 2 Tbsp. orange peel, grated 1 Tbsp. lemon peel, grated

¼ cup roasted almonds, chopped Glaze (see below)

Soften active dry yeast in ¼ cup warm water (110°F). Combine milk, butter, sugar, salt and cardamom; cool to lukewarm. Stir in 2 cups of the flour; beat well. Add the softened yeast and egg; beat well. Stir in fruit, peels and nuts. Add enough of the remaining flour to make soft dough. Turn out on a lightly floured surface. Knead until smooth and elastic (about 8 to 10 minutes). Place in a greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double (about 1 hour and 45 minutes). Punch down; turn out on a lightly floured surface. Divide in 3 equal parts. Cover; let rest 10 minutes. Roll each of the 3 parts to a 10” x 6” rectangle (this will make 3 separate loaves). Without stretching, fold the long side over to within 1 inch of the opposite side; seal edge. Place on a greased baking sheet. Cover and let rise in a warm place until almost double (about 1 hour). Bake at 375°F for 15 to 20 minutes or until golden brown. While warm, brush with glaze (see below).

Glaze: 1 cup powdered sugar, sifted

2 Tbsp. hot water ½ tsp. butter

Combine sugar, hot water and butter in a bowl and mix. With a pastry brush, spread glaze over Stollen.


CAKES

ANGEL FOOD CAKE

Sift together: 1½ cups cake flour, sifted

½ cup granulated sugar, sifted

Sift separately: 1 1/3 cups granulated sugar

Beat until soft peaks form: 1½ to 1¾ cup egg whites

¼ tsp. salt 1¼ tsp. cream of tartar

1 tsp. vanilla ¼ tsp. almond extract

Add 1 1/3 cups sifted sugar gradually to egg white mixture and beat until stiff peaks form. Fold in sugar and flour mixture gradually. Pour into cake pan. Bake at 375°F for 35 to 40 minutes.

EASY NO-BAKE CHEESECAKE

1 pkg. (8 oz.) cream cheese 1/3 cup lemon juice

1 can (14 oz.) sweetened condensed milk 1 tsp. vanilla

1 (6 oz.) graham cracker ready-made pie crust Mix warmed cream cheese with other ingredients until smooth. Pour into pie crust. Refrigerate until firm or freeze for 1 hour. Top with fruit slices if desired.

STRAWBERRY TRIFLE

1 pkg. yellow cake mix 2 pkg. (16 oz.) frozen strawberries, defrosted 2 cups (3 oz. pkg.) prepared vanilla pudding

1 cup whipped cream, sweetened (La Crème or Cool Whip) Fresh strawberries, sliced (for garnish)

Make cake according to package directions. Bake cake in a rectangular 9” x 13” baking pan. Using half the cake, break it into pieces. Place the other cake half into the bottom of a large glass serving bowl. Layer strawberries, cake pieces and then pudding. Keep layering until all ingredients are used. Top with whipped cream and sliced fresh strawberries. Refrigerate at least 4 hours.


APPLE CRUMBLE

Apple mixture: 4 to 5 cups green apples (Pippin or Granny Smith), peeled and sliced

1 cup granulated sugar 1 Tbsp. all-purpose flour

1 tsp. cinnamon

Mix thoroughly and place in an 8” square baking pan. Make crumb topping as directed below.

Crumb topping: ¾ cup brown sugar

¾ cup oatmeal (dry, old fashioned) ¾ cup all-purpose flour

½ cup butter or margarine ¼ tsp. baking soda

¼ tsp. baking powder Mix thoroughly and sprinkle on top of the apple mixture. Bake at 350°F for 45 minutes or until golden brown. Serve with a scoop of ice cream, if desired.

BUNDT CAKE

1 pkg. yellow cake mix 1 pkg. (3.4 oz.) instant vanilla pudding

¾ cup cooking oil ¾ cup water (or sherry, apricot or orange juice may be used)

4 eggs, beaten 1 Tbsp. butter flavoring

1 Tbsp. vanilla ¼ cup granulated sugar

2 tsp. cinnamon ½ cup walnuts, chopped

Mix together all ingredients, except sugar, cinnamon and walnuts and beat for 8 minutes. Sprinkle ¼ cup nuts into a greased bundt pan. For a swirl affect in the cake, fold in sugar, cinnamon and ¼ cup of walnut mixture or layer. Bake at 350 °F for 45 minutes. Let cake cool for 15 minutes before serving. Mix icing ingredients (see below) and drizzle over warm bundt cake.

Icing: 1 cup powdered sugar

½ Tbsp. butter ½ Tbsp. vanilla

Milk, to desired thickness


PUMPKIN CAKE

2½ cups cake flour ½ cup shortening

1½ cup granulated sugar 4 tsp. baking powder 1 cup pumpkin puree

1 tsp. salt 1 tsp. cinnamon

¼ tsp. ground cloves 3 eggs

1/3 cup evaporated milk

Sift flour, measure and resift into large mixing bowl. Cut in shortening until particles are size of course cornmeal. Sift together sugar, baking powder, salt, and cinnamon and add to flour mixture. Stir to mix. Add eggs and beat until smooth. Add pumpkin and beat until smooth. Gradually add milk and blend well. Turn into a tube pan or bundt cake pan, greased and floured. Bake at 375°F for 25 minutes or until it tests done. Cool 5 minutes in pan and turn out onto cake rack and cool.

WACKY CHOCOLATE CAKE This is a “wacky” combination of ingredients, but it’s the best chocolate cake we’ve ever had!

Mix together:

1 cup granulated sugar 1½ cups all-purpose flour

½ tsp. salt ¼ cup cocoa

1 tsp. baking soda

Add: 1 Tbsp. white vinegar

1 Tbsp. vanilla 1/3 cup cooking oil

1 cup water Combine all ingredients and mix well. Batter will be thin. Pour into a 9" round cake pan. Bake at 350°F for 30 to 35 minutes. Cool and top with cocoa-mocha icing, if desired.

Cocoa-Mocha Icing: 2 2/3 cups powdered sugar

3 Tbsp. powdered cocoa 1/3 cup butter, softened

1 Tbsp. instant coffee dissolved in 2 Tbsp. water, blend well Sift together powdered sugar, cocoa. Add soft butter and coffee mixture. Mix and spread on cake.


CANDY

MINTS I think we made hundreds of these mints for our Aunt Pat’s wedding. They are tasty and

make a wonderful accessory to your table.

2 oz. cream cheese ¼ tsp. flavoring (wintergreen or cinnamon work best)

1 2/3 cups powdered sugar Rubber candy molds

Soften cream cheese. Mix all ingredients until well blended, not smooth. Food coloring may be added. Refrigerate for ½ hour. Take molds and put granulated sugar in mold to cover bottom of mold. Take approximately 1 teaspoon of mixture and roll into a ball. Fit mixture into mold. Scrape off excess with back of a knife. Ease candy out of the mold. Repeat process with remaining dough.

GREAT-GREAT GRANDMA RUCKDASCHEL’S POTATO CANDY You have to have a sweet tooth for this one, but it has been a family tradition for centuries. Mom

used to make these for Christmas gifts.

1 medium baking potato 4 cups powdered sugar

1 tsp. vanilla Walnuts

Boil peeled potato; mash (should yield ¾ cup). In large bowl, combine mashed potato, vanilla and salt. Gradually add powdered sugar beating until mixture is stiff enough to roll into balls. Refrigerate over night. Prepare wax paper on cookie sheet. Set aside. Roll mixture into 1” balls. Dip balls, one at a time, into chocolate dip, see below.

Chocolate Dip: 2 to 4 unsweetened baking chocolate squares

Cooking wax shavings In top of double boiler over hot, not boiling water, melt chocolate adding shavings of wax to thin chocolate; stir until mixture is smooth. Cool slightly. Dip potato candy balls, one at a time, into chocolate dip. Let excess chocolate drip off balls. Place on prepared cookie sheet. Place a walnut on top and press slightly down. Store in a tightly covered container and refrigerate.


PEANUT BUTTER CANDY

1 cup peanut butter 1¼ cups graham crackers, crushed

¼ cup brown sugar, packed ¼ tsp. vanilla

¼ cup granulated sugar Combine peanut butter, graham crackers and brown sugar, mix well. Refrigerate for ½ hour. Roll into small balls, approximately 1”, and then roll into granulated sugar. Place in miniature-size muffin paper cups.


COOKIES

OATMEAL COOKIES These are another of Michelle’s favorites. Also a 4-H blue ribbon winning recipe.

¾ cup shortening, softened 1 cup packed brown sugar

½ cup granulated sugar 1 egg

½ cup water 1 tsp. vanilla

1 cup all-purpose flour, sifted 1 tsp. salt

½ tsp. baking soda 3 cups oats, uncooked 1 cup nuts, chopped

Beat shortening, sugars, water and vanilla together until creamy. Sift together flour, salt, and soda. Add to flour mixture and blend well. Stir in oats. Add nuts, raisins, butterscotch or chocolate chips, or anything that sounds good. Drop onto cookie sheets. Bake in oven at 350°F for 12 to 15 minutes.

ROSETTES

¾ cup all-purpose flour, sifted 1 tsp. granulated sugar

2 egg yolks or 1 egg ½ tsp. salt ¾ cup milk

1 tsp. cooking oil Sift dry ingredients together. Beat egg, add milk and mix well. Add liquid to dry ingredients gradually, beating until a smooth batter is formed. Add oil and blend. In a frying pan, heat approximately 4 cups of cooking oil to 375°F. Once oil has been heated dip iron Rosette pieces in oil to heat. Once heated, dip the iron Rosette piece in the batter and then place back into the oil. Let the Rosette come off of the iron form and cook until golden brown. Place on a cookie sheet that has been covered with paper towels to absorb the oil. *Helpful hints: Rosettes are best served warm. If batter is left over night before frying, a few bubbles will appear in the finished product. If used as a dessert, it may be rolled or sprinkled with powdered sugar before serving.


SOUR CREAM COOKIES All of our family Christmas pictures have someone making Sour Cream Cookies.

They are delicious and great to decorate anytime of the year. Mom made heart shaped cookies with pink frosting for Valentine’s Day.

Beat together:

2 cups granulated sugar 1 cup shortening, softened

2 eggs

Add: 1 cup sour cream 1 tsp. baking soda

½ tsp. baking powder 1 tsp. vanilla

½ tsp. salt

Then add: 5½ to 6 cups flour (More or less for right consistency)

Combine ingredients as instructed above. Refrigerate overnight and then scoop out a fair amount onto a floured board and work some flour into the dough until pliable. Roll out into approximately ¼” thickness. Cut out with cookie cutters. Sprinkle with colored sugar or candies before baking. Cookies can also be frosted after baking. Bake at 450°F for 8 to 10 minutes.

SNICKERDOODLES Another blue ribbon winner. Kids love to make these because they are simple and delicious.

Combine in a large mixing bowl:

½ cup butter, softened ¾ cup granulated sugar

1 egg 1 1/3 cup all-purpose flour, sifted

1 tsp. baking soda ¼ tsp. salt

Mix in a separate bowl:

1 tsp. cinnamon 1 Tbsp. granulated sugar

Preheat oven to 400ºF. Combine ingredients as instructed above. Roll dough into 1” balls. Roll balls into cinnamon and sugar mixture. Bake at 400ºF for 8 to 10 minutes. Makes approximately 3 dozen cookies.


SPRITZ

1½ cups butter (or margarine), softened 1 cup granulated sugar

1 egg 2 Tbsp. milk 1 tsp. vanilla

½ tsp. almond extract 4 cups sifted all-purpose flour

1 tsp. baking powder Colored sugar

Thoroughly cream butter or margarine and sugar. Add egg, vanilla, and almond extract; beat well. Sift together flour and baking powder; add gradually to creamed mixture, mixing to a smooth dough. Do not chill. Force dough through cookie press onto an ungreased cookie sheet. Sprinkle with colored sugar, if desired. Bake in a pre-heated oven at 400ºF for about 6 to 8 minutes. Let cool and place in a tightly covered container.

WALNUT CRESCENTS

1 cup butter, softened

1½ tsp. water 2 tsp. vanilla

¼ cup powdered sugar 2 cups all-purpose flour

1 cup walnuts Cream butter and powdered sugar. Add remaining ingredients and mix well. Shape into rolls of about ½” in diameter and cut 1” pieces or roll into a ball. Put on cookie sheets and pull end down slightly to form crescent or balls. Bake at 375°F for 15 minutes. Roll in powdered sugar while warm.

SCONES

2 cups self-rising flour ¼ cup granulated sugar

¼ tsp. baking soda ¼ cup butter, softened

¼ cup snipped dried apricots ¼ cup currants

1 egg, slightly beaten 1/3 cup milk

Combine flour, sugar and baking soda. Cut in butter until it resembles coarse crumbs. Stir in apricots and currants. Combine egg and milk; stir into flour mixture. On a lightly floured surface, knead dough 10 times. Roll into ¼” thickness, cut with a cookie cutter. Bake at 450ºF for 8 minutes.


CHOCOLATE CHIP COOKIES Our mother always had Chocolate Chip Cookies in the freezer throughout the year.

It was the one thing that everyone knew would always be there.

2¼ cups all-purpose flour 1 tsp. baking soda

1 tsp. salt 1 cup butter or margarine (or ½ cup butter & ½ cup margarine), softened

¾ cup granulated sugar ¾ cup brown sugar

1 tsp. vanilla 2 eggs

1 pkg. (12 oz.) semi-sweet chocolate chips (or white chocolate chips) ¼ cup nuts, chopped (optional, pecans or walnuts taste best)

Preheat oven at 375ºF. In a small bowl combine flour, baking soda and salt. Set aside. In a large mixing bowl combine butter, sugar, brown sugar, and vanilla and beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate chips. Add nuts, if desired and mix well. Drop dough by tablespoonfuls onto ungreased cookie sheets. Bake at 375ºF for 9 to 11 minutes or until golden brown. *Helpful hints: To make cookie bars, make recipe according to directions above, but spread dough into a 9” x 13” baking pan and bake at 375ºF for 25 to 30 minutes or until firm.

PEANUT BUTTER COOKIES

½ cup shortening, softened ¼ cup peanut butter

2/3 cup peanuts, shelled and chopped 1 1/3 cup granulated sugar

2 eggs 2 cups all-purpose flour, sifted

1/3 tsp. baking soda ½ tsp. salt

Preheat oven to 375°F. Cream together shortening and peanut butter until smooth. Gradually add sugar, creaming until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Sift together flour, soda, and salt. Add peanuts and stir into creamed mixture blending thoroughly. Shape into balls about ¾.” Place on lightly greased baking sheets; flatten with palm of hand. Mark criss-cross design with fork. Bake at 375°F for 10 to 12 minutes.


PIES

PIE CRUST

2 cups all-purpose flour 1 tsp. salt

¾ cup Crisco 1/3 cup cream (or ice water)

Sift flour and salt into a bowl. Cut in shortening until it has the appearance of fine bread crumbs. Add cream or water gradually but not in full amount, only enough to make a firm ball. Roll out to 1/8” thickness and brush with egg white. Makes 14 - ½” strips for lattice top. Bake according to pie directions.

MOM’S PRIZE-WINNING CHERRY PIE Mom made this pie for 4-H competitions and won many blue ribbons for it.

It is a family favorite- not too tart and not too sweet.

¾ cup cherry juice ¼ tsp. red food coloring ¾ cup granulated sugar

3 Tbsp. tapioca 1 Tbsp. cornstarch (combined with ¼ cup water)

½ tsp. lemon juice 1 Tbsp. butter

1/8 tsp. vanilla extract 2 cans (16½ oz.) pitted cherries (in original juice or water packed)

1 pie crust (see recipe above)

Drain cherries (set juice aside). Mix juice, coloring, sugar, and thickening in a saucepan. Stir while it is heating to prevent it from sticking to the pan. Cook until mixture is slightly thickened. Remove from heat and blend in butter, lemon juice, and vanilla extract. Add cherries and mix well. Pour into pie crust and add lattice top. Brush lattice with cream or egg whites to give a glaze. Place aluminum foil over edges to prevent it from burning. Bake at 425°F for 10 minutes. Reduce oven to 375°F and bake for 20 to 25 minutes. Remove aluminum foil the last 5 minutes. Makes one 9" pie.


GRANDMA’S PUMPKIN PIE

1 pie crust (see recipe on page 49) 1½ cup cooked pumpkin (fresh or canned)

1 cup rich milk (half and half or evaporated milk) 1 cup granulated sugar

¼ tsp. salt ¼ tsp. nutmeg

¼ tsp. cinnamon 2 eggs, slightly beaten 1 Tbsp. butter, melted

Preheat oven to 425ºF. Combine ingredients and mix thoroughly. Pour into pastry-lined pie pan. Bake at 425ºF for 25 minutes or until an inserted knife comes out clean (try near sides). The middle will thicken while cooling. Serve with whipped cream.

WALNUT PUMPKIN PIE

1 pie crust (see recipe on page 49) 1 can (15 oz.) pumpkin

1 can (14 oz.) sweetened condensed milk 1 egg

1¼ tsp. ground cinnamon ½ tsp. ground ginger, nutmeg, and salt

¼ cup packed brown sugar 2 Tbsp. all-purpose flour

2 Tbsp. cold margarine (or butter) ¾ cup chopped walnuts (or pecans)

Preheat oven to 425ºF. In mixing bowl, combine pumpkin, sweetened condensed milk, egg, ¾ teaspoon cinnamon, ginger, nutmeg and salt; mix well. Turn into pie crust. Bake for 15 minutes and remove pie. Reduce oven to 350ºF. In a small bowl, combine sugar, flour and remaining ½ teaspoon cinnamon; cut in margarine until crumbly. Stir in walnuts or pecans. Sprinkle walnut/pecan mixture evenly over pie. Bake at 350°F for 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool. Refrigerate leftovers.


BACKYARD LEMON MERINGUE PIE Our house in California had a lemon tree in the backyard

so our mom made Lemon Pies throughout the year. This recipe looks more complicated than it is, be patient.

1½ cups granulated sugar

1/3 cup cornstarch 1½ cups water

3 egg yolks, slightly beaten 3 Tbsp. butter

¼ cup lemon juice 1 Tbsp. grated lemon rind

1 pie crust (see recipe on page 49) Prepare pie crust according to directions. Place pie crust in a 9” pie plate. Prick the bottom and sides with a fork. Bake in a 450ºF oven for 10 to 12 minutes or until golden brown. Mix sugar and cornstarch in a sauce pan. Gradually stir in water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil for 1 minute. Slowly stir at least half of the hot mixture into the egg yolks. Then blend into hot mixture in saucepan. Boil 1 minute longer stirring constantly. Remove from heat and continue stirring until smooth. Blend in butter, lemon rind and lemon juice. Pour into the baked pie shell. Prepare meringue as instructed below. Cover lemon mixture with meringue, sealing to the edge of the pie crust to prevent shrinkage. Bake according to meringue directions.

Meringue: 4 egg whites

¼ tsp. cream of tartar 1 cup granulated sugar

Beat egg whites and cream of tartar until stiff enough to form mounds. Add sugar slowly, 2 tablespoons at a time, beating until meringue makes stiff glossy peaks. Spread meringue over pie filling making the center ¼“ thick and the sides 1” thick. Bake until light brown and crisp at 275°F for 1 hour. Cool away from drafts or meringue will crack and fall. Tastes best chilled.


PUDDING

RAISIN RICE PUDDING

2 cups milk, scalded ¼ cup margarine

1/3 cup granulated sugar ¼ tsp. salt

4 eggs, slightly beaten 1½ cups cooked rice

¾ cup dark seedless raisins ¼ tsp. ground cinnamon

Nutmeg Combine milk, margarine, sugar, and salt. Stir until margarine is melted. Add mixture slowly to the eggs, stirring constantly. Stir in rice, raisins and cinnamon. Spoon mixture evenly into seven 6-ounce custard cups. Sprinkle with grated nutmeg. Set in a pan of hot water 1-inch deep. Bake at 300°F for 40 minutes or until knife inserted in center comes out clean. To bake in a casserole baking dish, use a 1½ qt. dish; treat same as custard cups, but bake for 15 minutes longer.

RHUBARB PUDDING

1 cup granulated sugar 1 Tbsp. butter, softened 2 cups all-purpose flour

2 tsp. baking powder Pinch of salt

1 egg Mix all ingredients together like a cake. Pour into a greased 9” x 13” baking pan.

Add: 4 to 5 cups rhubarb 1 tsp. lemon juice

1 cup granulated sugar 2 cups boiling water

Pour ingredients over cake batter and bake at 350ºF for 45 minutes.


ADD YOUR OWN RECIPES When we were developing this cookbook, friends of ours would say—“Is your mom’s chicken wing recipe in there? If yes, I want a copy.” When love is put into your food it leaves those you touch with a special reminder of you. Cooking is such a large part of our lives. Those that put passion and joy into their cooking give us even more than our daily bread... they give us LIFE. We have provided extra space in this cookbook to make it Yours. To add that special recipe from a loved one that has left a lasting memory. Michelle & Lori

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FAVORITE RECIPE DISH: ______________________________________ SOURCE: ______________________ ___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________




FAVORITE RECIPE DISH: ______________________________________ SOURCE: ______________________ ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ _____________________________________________________________


INDEX

A Page Number Angel Food Cake 40 Apricot & Mandarin Orange Mold 15 Apple Crumble 41 B Backyard Lemon Meringue Pie 51 Baked Egg Omelet 9 Baked Egg Scramble 10 Banana Nut Bread 37 Beef Barley Soup 12 Beef Burgundy 24 Bundt Cake with Icing 41 Burgundy Ribs 23 C Cabbage Roll-Ups 25 Caesar’s Salad 16 Carol’s Bran Muffins 9 Carrot Bars & Frosting 34 Cheese Ball 1 Cheese Fondue 5 Chicken and Mushrooms 28 Chicken and Rice Casserole 28 Chicken Cacciatore 29 Chicken Mini-Rolls Parmigiana 30 Chicken Soup 14 Chocolate Chip Cookies 48 Chopped Liver 1 Citrus Roast Pork 32 Coffee Cake 11 Cold Duck Punch 7 Company Sweet Potatoes 20 Crab Salad Sandwich 17 Cranberry Muffins 11 Crispy Rice Bars 35 Crock-Pot Beef Stew 22 Cucumber Salad 17 D Deviled Eggs 2


E Easy No-Bake Cheesecake 40 F Fabulous Chicken Wings 1 French Toast 10 G Garlic Butter 2 Garlic Rice 19 Golden Cadillac 8 Goulash 21 Grandma’s Garlic Dill Pickles 3 Grandma’s Pumpkin Pie 50 Granny’s Spanish Rice 23 Grasshopper 8 Great-Great Grandma Ruckdaschel’s Potato Candy & Chocolate Dip 43 Green Bean Bake 20 H Hawaiian Chicken 30 Hearty Spaghetti 26 I J K Kids’ Party Punch 6 L Lemon-Blueberry Poppy Seed Bread 38 Lemon Love Notes 35 Lentil Soup 14 Lime Daiquiris 8 Lime Punch 7 Lumpia 3 M Macaroni Crab Salad 17 Mai Tai Punch 7 Meatloaf 22 Mexican Chicken 31 Michelle’s Favorite Beef Stroganoff 21


M-cont. Minestrone Soup 12 Mints 43 Mom’s Famous Chili con Carne 25 Mom’s Prize-Winning Cherry Pie 49 N O Oatmeal Cookies 45 One-Dish Chicken and Rice 28 Onion Soup 13 Orange Juice Smoothie 6 P Pam’s Whole-Wheat Bread 38 Parmesan Rolls 38 Pasta Salad 16 Pastrami Roll-Ups 2 Papa’s Salsa Dip 5 Peanut Butter Candy 44 Peanut Butter Cookies 48 Pie Crust 49 Pineapple Muffins 11 Pistachio Salad 15 Popcorn Balls 36 Potato Salad 15 Potato Soup 13 Pumpkin Cake 42 Q Quick Sticky Buns 37 R Raisin Rice Pudding 52 Rice and Broccoli Casserole 19 Rice and Lentils 19 Rhubarb Pudding 52 Rocky Road Bars 34 Rosettes 45 Rumake 2 S Scones 47


S-cont. Shirley Temple 6 Shredded Beef Burritos 26 Snickerdoodles 46 Sour Cream Cookies 46 Southern Comfort Punch 6 Sparkling Punch 7 Spicy Chicken & Pasta 28 Spinach Dip 5 Spinach Manicotti 18 Spritz 47 Stollen 39 Strawberry Trifle 40 Stuffed Mushrooms 4 Swedish Meatballs 24 Sweet and Sour Meatballs 4 Sweet and Sour Sauce 3 T Tangy Sloppy Joe’s 21 Tater Tot Casserole 27 Teriyaki Flank Steak 23 Three Tier Bars 33 Tomato Surprise 18 Tuna Casserole 31 U V Veal Scallopini 27 W Wacky Chocolate Cake and Icing 42 Walnut Crescents 47 Walnut Pumpkin Pie 50 Wild Rice Soup 13 X Y Z Zucchini & Mozzarella 18


NOTES

Date post:	03-Feb-2022
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