SPICED TEA

Top Photo: Don and Lyn's wedding in 1972.
Next photo: Don and Lyn (my sister) with granddaughters Haley and Lexi.

SPICED TEA

From Lyn Sewell  (From Janis Weedman)

1 gallon water

2 ½ cups sugar

6 teabags

1 t. whole cloves

1 stick cinnamon

½ cup lemon juice

6 oz. can concentrated orange juice

Heat sugar and water.  

Just before boiling, add spices.  

When boils, add tea bags.  Let steep for 30 minutes.  

Take out tea bags and spices.  Mix in lemon juice and orange juice.  Yummmmm!  

ELDONA'S SOUP

Photo: Kristin, Jeremy, me, Mom, Dad.  This photo was taken during Christmas week of 2011 and was  Kristin's first visit with Dad and Mom.

ELDONA'S  SOUP

From Judi Troyer

This is another recipe from my friend Eldona (see Apple Butter under Breads, Fruits, Toppings). Our kids always loved this for dinner and it was an easy and quick recipe to make.

1 lb. ground beef or sausage

2 Tablespoons flour

1 large can diced tomatoes

1 can tomato juice

1 box frozen peas

1 box frozen corn

salt

pepper

onion

parsley

Brown meat with onion (I made it without onion), and drain.  Add 2 T. flour to meat and stir. Add tomatoes, juice, peas and corn.  Salt and pepper to taste. Simmer about 20-30 minutes. Top with parsley.

TACO SOUP

Photo: Emily, Jennifer and Kinley 

TACO SOUP

From Jennifer Johnson

1 lb. ground beef or turkey

2 cans kidney beans, drained (or black beans)

2 cans diced tomatoes

1 can tomato sauce

2 cans corn

1 onion

1 packet of taco seasoning

Chop onion. Brown meat and onion together; drain.

 

Add all other ingredients and simmer. 

We usually let it simmer for about an hour. 

Top with cheese and sour cream (optional) and enjoy!

APPLE DUMPLINGS

Photo: Ada and Larry Johnson, Suzy and Roy Reid, Linda and Wilbur Reid, Jr.


APPLE DUMPLINGS
From Linda Reid  (from Norma Pierson)
 
2 Granny Smith apples, peeled and quartered
Wrap crescent roll dough around them.

Mix and bring to a boil:
1 stick butter
1 cup orange juice
1 cup sugar
Pour over apples.

Bake 30 minutes at 350 degrees.  Baste several times while baking.

BROCCOLI CHEESE SOUP

Photo: Ada and Larry Johnson, Roy and Suzy Reid, Linda and Wilbur Reid; Wilbur, Roy and Ada are the sons and daughter of my Dad's brother Wilbur. 

BROCCOLI CHEESE SOUP

From Linda Reid

1 package frozen chopped broccoli

2 cans chicken broth

1 medium onion, chopped

3/4 stick margarine

½ cup flour

1 tall can evaporated milk

2 cups milk

1 t. paprika

3/4 lb. Velveeta cheese, grated

Salt, pepper to taste

Cook broccoli in chicken broth 15 minutes. 

Saute onion in margarine until tender. 

Add flour; stir. Add evaporated milk and sweet milk and cook until thick.  

Add mixture to broccoli. 

Add paprika and cheese; stir until cheese melts.

Turn stove to lowest point and simmer 30 minutes. Stir often.

Note: To make a thicker soup, mix 2 T. cornstarch with 1 cup water and add to soup.

Recipe can be doubled if serving more people.

SPOON BREAD

Today's recipe for Spoon Bread is from my sister Lyn, shown above visiting New York City with her husband Don.

SPOON BREAD
From Lyn Sewell 

Mix together:

1 stick butter (melted)

2 eggs

8 oz. carton sour cream

8 oz. can whole kernel corn

8 oz. can creamed corn

8 oz. Jiffy cornbread mix

Bake in individual ramekins or large casserole* for 40 minutes at 350.  Will set firm and have brown edges.

* can also use cast iron - heat it up first so the edges will be golden brown

(I got this recipe from Myra Green.)

APPLE BUTTER

Photo: our family in the early 90s

Photo:  all grown up in 2007

This recipe for apple butter...a favorite in our family.

  

APPLE BUTTER 

From Judi Troyer   (from Eldona Conklin)  

1/4 t. mace

1/2 t. ground nutmeg

3 t. cinnamon

1 1/2 t. whole cloves

Tie spices in a double cheesecloth bag.

3 lbs. fresh apples, blanched, peeled and pureed

2 1/2 cups honey

1/4 cup lemon juice

3/4 cup fresh orange juice

Combine ingredients, add cheesecloth bag with spices and simmer until apples cook down to a thick sauce. (This takes several hours.)  Remove spices. Pour into hot sterilized jars and seal.

Can substitute apricots, plums, or peaches for fruit.

AMBROSIA

Today's fruit salad recipe was given to me several years ago from Grandma Holmes. This photo of Grandpa and Grandma Holmes was taken around 1962.

DOLE'S HOLIDAY AMBROSIA

From Grandma Holmes

1 20-oz. can Dole chunk pineapple, juice or syrup

1 11-oz. can Dole mandarin orange segments

1 1/2 cup seedless grapes

1 cup miniature marshmallows

1 cup flaked coconut

1/2 cup nuts

1 Tablespoon sugar

3/4 cup dairy sour cream or vanilla yogurt

Drain pineapple and oranges. Combine all ingredients and chill.

Makes 4-6 servings.

MIXED VEGETABLE SALAD

Today's recipe for Mixed Vegetable Salad is from my aunt, Barbara Thompson,  (my Mom's sister). 

MIXED VEGETABLE SALAD

from Barbara Thompson

l bunch fresh broccoli (1 pound)

1 small head cauliflower, broken into flowerets

2 medium carrots, cleaned and thinly sliced

1 medium purple onion, thinly sliced

1 medium green pepper, cut into 1-inch pieces

1 15-oz. can garbanzo beans, drained

1 cup sliced ripe olives

1 8-oz. bottle Italian dressing

Trim broccoli. Wash and break into flowerets. Cut into bite-sized pieces. Reserve stalks for other use. 

Combine all ingredients, toss gently and cover.

Chill 2 hours.  8 servings

Mom, Damon, Barbara

MIXED VEGETABLE SALAD

Today's recipe for Mixed Vegetable Salad is from my aunt, Barbara Thompson,  (my Mom's sister). Photo: Mom (Billie), Damon (their brother), Barbara--born to James William and Pearl Holmes.

MIXED VEGETABLE SALAD

from Barbara Thompson

l bunch fresh broccoli (1 pound)

1 small head cauliflower, broken into flowerets

2 medium carrots, cleaned and thinly sliced

1 medium purple onion, thinly sliced

1 medium green pepper, cut into 1-inch pieces

1 15-oz. can garbanzo beans, drained

1 cup sliced ripe olives

1 8-oz. bottle Italian dressing

Trim broccoli. Wash and break into flowerets. Cut into bite-sized pieces. Reserve stalks for other use. 

Combine all ingredients, toss gently and cover.

Chill 2 hours.  8 servings

MOM'S COLE SLAW

Today's recipe is Mom's coleslaw which is great! It's fresh, crunchy and sweet, and not soft, soggy or syrupy. It's great tasting coleslaw!

Photo: me, Lucy (my brother Damon's wife), Mom, Lyn (my sister), Angie (my brother Dan's wife)

Photo: Mom and Dad in 1948

MOM'S COLE SLAW

From Billie Reid

Grate cabbage so that you have about three cups.
  

Sprinkle 3 T.  sugar, then sprinkle 2 T. vinegar.
  

Stir well and taste to see if the proportions seem right.  If it tastes like it has too much vinegar, add a little more sugar to taste.

 If the taste is right, add 1/2 cup mayonnaise and stir again.

      

I notice that when I make coleslaw using the pre-grated cabbage from the grocery, the taste is not as good, and I think it is because the natural juices from the cabbage are missing.  It tastes better when you grate your own.

BROCCOLI SOUFFLE

 

 Kristie and Kim

BROCCOLI SOUFFLE

From Kristie Stafford

2 pkg. frozen, chopped broccoli, cooked & drained

2 eggs, well beaten

1/2 can mushroom soup

1 c. grated sharp cheese

1 c. mayonnaise

1 stick butter, melted 

1 medium onion, chopped

Mix together all ingredients except broccoli. 

Fold in broccoli and bake at 325 degrees for 30-40 minutes. 

Put crumbs on top, if desired. 

Serves 7-10.

CHICKEN DIVAN

Photo:  Walter and Vivian Troyer are the second couple from the left in Lisa Eissler Best's wedding photo, above; Walter was John's Dad's brother. Pictured left to right: Don and Margaret Eissler, Walter and Vivian Troyer, Ann Zaries, Mr. and Mrs. Steve (Lisa Eissler) Best, Dorothy and Hollie Crowe, David Eissler.

Today's recipe, Chicken Divan, is from Kristie Stafford. This is a recipe that Kristie's (and Kim Dowell's) Mom, Vivian Troyer, made and everyone enjoyed.  

CHICKEN DIVAN (Mama's Recipe)

From Kristie Stafford (daughter of Vivian Troyer)

2 10 oz. pkg. frozen broccoli

2 c. sliced chicken or 3 chicken breasts, boned

2 cans condensed chicken soup

1 c. mayonnaise 

1 tsp. lemon juice 

1/2 tsp. curry powder or more 

1/2 c. soft bread crumbs

1/2 c. shredded sharp cheese

1 tbls. butter, melted

Cook broccoli until tender, drain. Arrange in greased baking dish. Place chicken on top. Combine soup, mayonnaise, lemon juice, and curry and pour over top. Sprinkle with cheese and buttered crumbs. Bake at 350 for 45 min. (Trim with pimentos)

RUSSIAN CHICKEN

Today's recipe for Russian Chicken is from Lisa Best. This is a dish her Mom, Margaret Troyer Eissler, made and everyone enjoyed. The top photo is Margaret Eissler in the early 80s. She was John's Dad's sister. The next photo is a family photo taken at Lisa's wedding, also in the early 80s. Left to right: Don and Margaret (Troyer) Eissler, Walter and Vivian Troyer (Kim Dowell and Kristi Stafford's parents--see earlier recipe contributors), Ann Zaries (wife of Kenny Troyer), Lisa and Steve Best, Dorothy (Troyer) and Hollie Crowe, and Lisa's brother David.

RUSSIAN CHICKEN

From Lisa Best

Lisa: My Mom always made Russian Chicken which is VERY easy.  (Have seen it called Special Sauce Chicken)

6 whole boneless/skinless chicken breasts

1 small bottle of Russian Salad Dressing

1 Package of Dry Lipton Onion Soup

1 small jar of Apricot Preserves

Two tablespoons of minute tapioca for thickening

Mix Russian dressing, dry onion soup, apricot preserves and minute tapioca and pour mixture over the chicken breasts in a baking dish.  Bake at 350 degrees for approximately one hour or until the breasts are cooked through and tender.   Baste the chicken breasts occasionally while baking.  Serve with your favorite rice.  The sauce is excellent over the rice as well.  The taste is a cross between barbecue and sweet and sour.

CORN AND POTATO CHOWDER

Today's recipe, Corn and Potato Chowder, is an original recipe from Lisa Best. This is one of my favorite facebook photos of Lisa and Tricia--cooking in the kitchen. Lisa and John are cousins. Lisa's Mom, Margaret, was John's Dad's sister.

CORN AND POTATO CHOWDER
From Lisa Best


6-7 medium potatoes, peeled and diced
1 medium onion, chopped  (I prefer sweet or yellow onions)

Boil potatoes and onions until potatoes are soft, but not too mushy.
Drain the water from the potatoes and onions.
Defrost and warm 1 quart of frozen corn.

Mix:
Potatoes and onion and corn
4 tablespoons of butter
1 can of Cream of Mushroom Soup
1 can of Cream of Celery Soup
Six - eight pieces of bacon, crumbled
1/2 pound of veleveeta cut up into small pieces.
Add about 1/2 cup of milk or more until desired thickness  (I prefer a thick consistency.)
Salt and pepper to taste

 FYI: This soup is not as good in a crock pot.   It has a tendency to get too runny.

AMANA HODGEPODGE

Photo: Linda Reid

 

AMANA HODGEPODGE

From Linda Reid

1 ½ lb. ground beef

3/4 c. onion, chopped

1 clove garlic, minced

3 cans minestrone soup

1 31-oz. can pork and beans

4 cups water

1 T. Worcestershire sauce

1 t. ground oregano

3/4 cup celery, chopped

salt to taste

In 5 qt. cooker, saute beef until just a bit of pink remains (about 3 minutes, stopping to break meat into small pieces). 

Push beef to one side of cooker and add onion and garlic to drippings on the other side. 

Saute onions until almost transparent (about 2 ½ minutes). Remove drippings, if desired. 

Add remaining ingredients and simmer on cookmatic 5 for ½ hour. Serves approximately 12.

OREO TRUFFLES

Rachel

OREO TRUFFLES
From Rachel (Reid) Brown


1 pkg. Oreos (small package - approximately 24 Oreos)
1  8-oz pkg. cream cheese
White chocolate for dipping
Dark chocolate for drizzle
(or vice versa on the chocolates)

Directions:
Crush Oreos until fine mixture.  

Mix in cream cheese.  

Roll into balls and freeze until firm.  

Dip in melted white chocolate and drizzle with dark chocolate...or dip in regular melted chocolate and drizzle with white chocolate.

PORK TENDERLOIN WITH CRANBERRY SAUCE

Photo: Ada and Larry Johnson, Roy and Suzy Reid, Linda and Wilbur Reid, Jr. (Ada is Roy and Wilbur's sister; they are my Uncle Wilbur's family; Uncle Wilbur was Dad's oldest brother)

Linda Reid

PORK TENDERLOIN WITH CRANBERRY SAUCE

From Linda Reid

1 16-oz. can of whole cranberry sauce
1 tsp. grated orange rind
2/3 cup fresh orange juice
2 tsp. balsamic vinegar
1/2 tsp. pepper
1/4 tsp. ground allspice
1/8 tsp. salt
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
1 1/2 lb. pork tenderloin, trimmed
1 1/2 Tbsp. olive oil
Garnishes: halved orange slices, fresh thyme sprigs

1. Bring first 9 ingredients to a boil over medium heat. 

Reduce heat and simmer, stirring occasionally, 20 minutes. 

Remove half of mixture and set aside.

2. Brown pork in hot oil in a large nonstick skillet over medium heat 3 minutes on each side or until golden brown. (I don't always do this.) 

Place pork in a lightly greased shallow roasting pan.

3. Bake at 425 degrees for 25 minutes or until a meat thermometer inserted into the thickest portion registers 155 degrees, basting occasionally with half of the cranberry mixture. 

Remove from oven; cover pork with aluminum foil, and let stand five minutes or until thermometer registers 160 degrees. Slice pork and serve with reserved cranberry mixture.

CHALUPAS

Photo: Kristie Troyer Stafford and Kim Troyer Dowell (sisters, daughters of Walter Troyer, John's Dad's brother) 

ELVIRA BAIN'S CHALUPAS

From Kristie Stafford

2 chickens, stewed with onions, celery, and carrots

Bone chicken and save some broth.
Mix chicken, 1 can mushroom soup, 1 cup broth, hot green chiles, chopped onion (which has been sauteed already with celery).

Layer tortillas, mix, and grated cheese in casserole and bake for 45 minutes. 

Serve over lettuce and top with beans, guacamole, and sour cream. 

FETA CHICKEN BAKE

 Jennifer and Brian

FETA CHICKEN BAKE

From Jennifer Johnson

3 boneless skinless chicken breasts, halved

2 T. lemon juice, divided

1/4 t. salt

1/4 t. black pepper

1 pkg. (4 oz.) Athenos Crumbled Feta Cheese

1/4 cup diced red pepper

1/4 cup diced fresh parsley

Preheat oven to 350 degrees.  Arrange chicken in 13x9-inch baking dish.

Drizzle with 1 tbsp. of the lemon juice.  Season with salt and pepper.  Top with feta cheese; drizzle with remaining 1 Tbsp. lemon juice.

Bake 35 to 40 minutes or until chicken is cooked through.

Sprinkle with red pepper and parsley.

CHILI

Photo: Mom holding Haley, Kristi holding Lexi, Lyn, Jennifer holding Emily

CHILI

From Lyn Sewell

1 lb. ground beef or turkey

3 onions, chopped

3 (28-oz.) cans chopped tomatoes

1 can tomato soup

1 soup can of water

2 - 3 tablespoons chili powder

Brown ground meat and onions together until tender. 

Add tomatoes and tomato soup. 

Add at least one soup can of water. 

Stir and cook over low to medium heat. Stir often - don't let it stick.

Add chili powder to taste. 

Note: You may want to add more tomatoes, soup, tomato paste, and/or water, depending on your taste.  Enjoy!

BANANA NUT CAKE

BANANA NUT CAKE

Recipe from John's mom, Jessie Lee Troyer, several years ago. This recipe was given to her by Florence Troyer, John's grandmother, pictured above to the right of her husband Samuel. (Photo taken in the 1940's.)

1/2 cup shortening

1 1/2 cups sugar

2 cups cake flour

1 cup mashed bananas (2 or 3)

3/4 t. soda

1/2 t. baking powder

1/4 t. salt

1 t. vanilla

1/4 cup buttermilk

2 eggs

1/2 cup nuts (pecans, if possible)

Mix the shortening and sugar.

Add the beaten eggs. 

Add the mashed bananas and mix well. 

To the flour, add the soda, baking powder, and salt and sift it, adding about 1/2 cup at a time to the mixture, alternating with the buttermilk.

Add the vanilla.  

When all is mixed well, add the chopped nuts.

Bake at 375° about 40 minutes, or until done.

Frosting

1 pound  or 2 cups sugar

2/3 cup cream

1 T. white syrup

Boil until a tablespoon or so dropped into cold water forms a soft ball.

Remove from heat, add a little butter and vanilla and beat until creamy enough to spread on top of cake.