POTATO CASSEROLE

Haley, Mom, Kristi, Lexi, Lyn, Jennifer, Emily

POTATO CASSEROLE
From Lyn Sewell  (From Linda Reid)

2 lbs. frozen hash brown potatoes (thawed)                

½ cup melted butter                                                 

¼ t. pepper                                                                  

1 t. salt                                                                                    

 ½ cup chopped onion

 1 pint sour cream

 1 can cream of mushroom soup

 2 cups grated cheddar cheese

Mix above ingredients and spread in greased 9 x 13 pan.  

 Put topping on and bake at 375 for 45 minutes.

Topping

3 cups crushed corn flakes

¼ cup melted butter

RYE PARTY PUFFS

Lucy and Damon

RYE PARTY PUFFS

From Lucy Reid

PUFFS

1 cup water
1/2 cup butter or margarine
1/2 cup all-purpose flour
1/2 cup rye flour
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon salt
4 eggs
Caraway seeds

FILLING

2 packages cream cheese, softened (8 oz each)
2 packages (2 1/2 ounce each) thinly sliced diced beef, chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 Tablespoons minced chives
2 Tablespoons diced onion
1 teaspoon spicy brown or horseradish mustard
1/8 teaspoon garlic powder

In a saucepan over medium heat, bring water and butter to a boil.  Add
flours, parsley, garlic powder and salt all at once; stir until a
smooth ball forms.  Remove from the heat; let stand 5 minutes.  Beat
in eggs, one at a time.  Beat until smooth. Drop batter by rounded
teaspoonfuls 2 inches apart onto greased baking sheets.  Sprinkle with
caraway.

Bake at 400 degrees for 18-20 minutes or until golden.  Remove to wire
racks.  Immediately cut a slit in each puff to allow steam to escape;
cool.  In a mixing bowl, combine the first eight filling ingredients;
mix well.   Split puff; add filling; refrigerate. Makes 4  1/2 dozen.

CHICKEN SALAD

Photo: Damon, Lucy, Adam, Rachel, Chad

CHICKEN SALAD

From Lucy Reid

Party Size

6 cups chicken, chopped

1  1/3 cup celery, chopped

3 T. onion, chopped

2  ½ cups mayo

2 t. salt

4 dashes pepper

3-3 ½ T. vinegar

Family Size

1 ½ cups chicken, chopped 

1/3 cup celery, chopped

2 t. onion, chopped

½ cup mayo

½ t. salt

dash pepper

2 t. vinegar

Tip: use white meat for the chicken

Mix ingredients together and serve on small cocktail buns or croissants.

PENNE WITH CAULIFLOWER, GARLIC, and OIL

Photo: Vicki (John's sister) blowing out her birthday candles; 

left to right, her brothers: Rick, Bob, John

Vicki and her husband Valerio

PENNE WITH CAULIFLOWER, GARLIC, AND OIL

From Vicki Troyer Bernardi 

1  1/2 lb. cauliflower

1/2 cup olive oil

2 large cloves garlic, peeled & chopped

6 flat anchovy fillets, chopped

1/4 t. chopped hot red pepper

1-2 T. salt

1 lb. pkg. penne or other pasta

2 T. parsley, chopped

Prepare cauliflower, remove leaves, clean and cut.  

Boil 4-5 quarts water and cook cauliflower until tender, about 25-30 minutes. Drain cauliflower and set aside.

Saute oil, garlic and anchovies. Stir until garlic is golden brown, mashing anchovies.

Add boiled cauliflower and break it up quickly with a fork into pieces no bigger than a peanut; mash part of it into a pulp.

Add hot pepper and a liberal amount of salt into the cauliflower and oil mix. Turn up the heat and cook a few minutes more, stirring frequently.  Turn off heat.

Boil 4-5 quarts water, add pasta, 1-2 T. salt and stir. Cook pasta according to package directions, or al dente.

Begin reheating cauliflower mixture.

Drain pasta. Transfer to a serving bowl.

Add cauliflower sauce and parsley and toss.

Serves 4-6.

EASTER STORY COOKIES

EASTER STORY COOKIES

I found this Easter Story Cookie recipe several years ago, and I want to share it with you early so you will have it in time to make these for Easter morning.   Easter is on April 8, this year, 2012.

EASTER STORY COOKIES

From Judi Troyer

To be made the evening before Easter

You will need:

1 cup whole pecans

1 t. vinegar

3 egg whites

pinch salt

1 cup sugar

zipper baggie

wooden spoon

tape

Bible

Preheat oven to 300. Important not to wait until half-way through making your recipe.  Preheat oven first!

Place pecans in zipper baggie and let children beat them with the wooden spoon to break them into small pieces.  Explain that after Jesus was arrested, he was beaten by the Roman soldiers.  Read John 19:1-3.

Let each child smell the vinegar.  Put 1 teaspoon vinegar into a mixing bowl.  Explain that when Jesus was thirsty on the cross, he was given vinegar to drink  Read John 19:28-30.

Add egg whites to the vinegar.  Eggs represent life. Explain that Jesus gave His life to give us life.  Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it.  (Add a pinch to the bowl.) Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.  Read Luke 23:27.

So far the ingredients are not very appetizing.  Add 1 cup sugar to the bowl.  Explain that the sweetest part of the story is that Jesus died because He loves us.  He wants us to know Him and belong to Him.  Read Psalm 34:8 and John 3:16.

Beat mixture on high speed for 12-15 minutes until stiff peaks are formed.  Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed, forgiven by Jesus.  Read Isaiah 1:18 and John 3:1-3.

Fold in the broken pecans, then drop by teaspoon onto a waxed paper-covered cookie sheet.  Explain that each mound represents the rocky tomb where Jesus' body was laid.  Read Matthew 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF.  Give each child a piece of tape and seal the oven door.  Explain that Jesus' tomb was sealed.  Read Matthew 27:65-66.

Go to bed. Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were very sad when the tomb was sealed.  Read John 16:20-22.

On Easter morning, open the oven and give everyone a cookie.  Notice the cracked surface and take a bite.  The cookies are hollow!  On the first Easter, Jesus' followers were amazed to find the tomb open and empty.  Read Matthew 28:1-9.

MEATLOAF (not the usual version)

Photo, Top: Angie (married to my brother Dan), Ari, Nolan; Next photo: John, me, Angie, Dan (my brother)

MEATLOAF   (not the usual version)

From Angie Reid

1 can golden mushroom soup

2 lbs. ground beef

1/2 cup bread crumbs

1 egg, slightly beaten

1/3 cup chopped onion

1/2 t. salt

1/3 cup water

Mix 1/2 cup soup, beef, bread crumbs, egg, onion, and salt. Shape firmly into a loaf.  Put in loaf  pan or 9 x 13 pan. 

Bake at 375 for one hour.

Combine water and rest of soup and pour over top.  Serve with mashed potatoes. Yummy!

CHICKEN A LA KING

Jonathan, Grandpa Reid, JoAnna, Joshua

Yumm!!

Dad, Jonathan, Joshua, Mom, JoAnna

CHICKEN A LA KING

From Mom, Billie Reid and Judi Troyer   (Betty Crocker)

This is a dish Mom made for us when we were young...then I made it for my family, too.

1 can (4 oz.) mushrooms, stems and pieces, drained; liquid reserved*
1 small green pepper, chopped* 
1/2 cup butter
1/2 cup flour
1 t. salt
1/4 t. pepper
1  1/2 t. instant chicken bouillon
1  1/2 cups milk
1  1/4 cups hot water
2 cups cooked chicken or turkey, chopped
1 jar (4 oz.) pimento, chopped
Toasted Bread

Cook and stir mushrooms* and green pepper* in butter over medium heat 5 minutes; remove from heat. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat.

Stir in instant bouillon, milk, water and reserved mushroom liquid.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in chicken and pimento; heat through.

Serve over toast.

*Note: My family didn't like the mushrooms or green pepper in this. I substituted about a cup of frozen peas and added them toward the end, just before adding the chicken. We also added chopped green olives sometimes rather than only pimento.



 

COFFEE VIENNA

Mom and Suzy

COFFEE VIENNA

From Billie Reid

2 cups hot cocoa mix

2 cups instant nondairy creamer

1  1/2 cups instant coffee, regular or decaf

1  1/2 cup confectioner's sugar

1 t. cinnamon

1 t. nutmeg

Mix all ingredients thoroughly.  

Store in air-tight container to make one cup at a time.

To serve, place 3 to 4 teaspoons of mixture into a mug and fill with boiling water.

7-UP SALAD

Dad, Mom celebrating their 60th anniversary

7-UP SALAD

From Billie Reid

2 boxes lemon jello
2 cups boiling water
2 cups  7-UP
1 cup miniature marshmallows
1 cup crushed pineapple, drained

Let jello set. Add marshmallows and pineapples in layers.

Put together:
2 T. butter
2 T. flour
1 beaten egg
1/4 cup sugar
1 cup pineapple juice

Cook until thick. Let cool, fold in package of whipped cream. 

Spread cooled topping over jello. Grate sharp cheese over top; sprinkle with nuts.

CRAZY CRUST PIZZA

Damon, Dad, Lucy, Mom, Lyn

me, Lucy, Mom, Lyn, Angie

CRAZY CRUST PIZZA

From Billie Reid

1 1/2 lbs. ground beef or sausage or 1 cup thinly sliced pepperoni sausage

BATTER:

1 cup self-rising flour

1 t. Italian seasoning or leaf oregano

1/8 t. pepper

2 eggs

2/3 cup milk

TOPPING:

Meat mixture

1/4 cup chopped onion, if desired

1 can (4 oz.) mushroom pieces, stems, drained (optional)

1 cup pizza sauce*

1 cup shredded Mozarella cheese

Preheat oven at 425.   This recipe makes a 14 or 12 inch pizza.

In medium fry pan, brown ground beef or sausage, seasoning to taste. Drain well; set aside.

Lightly grease and dust with flour or cornmeal 14 or 12 inch pizza pan or jelly roll pan.

Prepare batter. (No need to sift flour; measure by lightly spooning into cup and leveling off.) In small bowl, combine flour, Italian seasoning, pepper, eggs and milk, mixing until smooth.

Pour batter into pan, tilting pan so batter covers the bottom of the pan.  Arrange toppings of meat, onion, and mushrooms over batter.

Bake on low rack in oven at 425 for 25-30 minutes until pizza is deep golden brown. (Deep brown gives a crisp crust.) Remove from oven; drizzle with pizza sauce and sprinkle with cheese.  Return to oven for 10-15 minutes.

*To make homemade pizza sauce, use 

1 can (8 oz.) tomato sauce, 

1-2 t. leaf oregano and 

1/4 t. pepper.

OVERNIGHT LETTUCE SALAD

Mom, Damon, Dad, Lyn

OVERNIGHT LETTUCE SALAD

From Billie Reid

1 head lettuce, shredded

1/2 cup chopped celery

1 cup chopped green pepper

1 onion chopped, if desired

1 pkg. frozen peas, unthawed

1 cup mayo or salad dressing

2 T. sugar

4 oz. grated cheese

8 slices bacon, fried & crumbled

Layer the first five ingredients in a pyrex or casserole.  Lettuce must be dry.  

Spread mayo on top of last layer. Sprinkle with sugar, then cheese and bacon. 

Cover with foil or casserole lid and chill overnight. 

(Onions are optional.)

CHICKEN IN SOUR CREAM

Photo: Mom's birthday celebration

Today is Mom's birthday. Happy Birthday, Mom!!

CHICKEN IN SOUR CREAM

From Billie Reid

3 large chicken breasts, split

1 t. salt

3 T. flour

1 cup sour cream

1 can condensed cream of mushroom soup

1/2 cup water

1/2 cup unblanched sliced almonds

pimentos, chopped

paprika

Place chicken pieces in flat baking dish. Sprinkle with salt. Combine flour and sour cream; add soup and water. Pour over chicken.  Sprinkle almonds, pimento and paprika over chicken. 

Bake uncovered at 325 degrees for 1 1/2 hours, basting occasionally.

Serves 4-6.

TEXAS SHEET CAKE

Dad and Mom with 6 of their Great Grandchildren

TEXAS SHEET CAKE

 From Billie Reid  (from Grace Eynon)

1 stick butter

1 cup water

1/2 cup Crisco oil

1/4 cup cocoa

2 cups flour

2 cups sugar

1/2 t. salt

1/2 cup buttermilk

2 eggs

1 t. soda

1 t. vanilla

Boil 1 stick butter, 1 cup water, oil, and cocoa.

Pour chocolate mixture over dry ingredients (flour, sugar and salt). Add buttermilk, eggs, soda and vanilla and mix well.

Bake at 400 for about 20 minutes in a greased and floured 9 x 13 pan.

Frosting

1 stick butter

1/4 cup cocoa

1/2 cup buttermilk

1 box confectioner's sugar

1 t. vanilla

Boil butter, cocoa, and buttermilk. Beat in sugar and vanilla and pour over warm cake.

BANANA SPLIT CAKE

 

Dad and Mom 

BANANA SPLIT CAKE 

From Billie Reid
 

2 cups graham cracker crumbs.

1 stick butter, melted

1/4 cup sugar

1 t. vanilla

2 cups powdered sugar

1 stick butter, softened

2 eggs

5 bananas

1  20-oz. can crushed pineapple, drained well

1 large container frozen whipped topping

1 cup chopped nuts

maraschino cherries

Mix graham cracker crumbs, 1 stick melted butter and 1/4 cup sugar. Spread over bottom of 13 x 9 x 2 pan.  Press firmly into place.

Beat powdered sugar, vanilla, and remaining soft butter together for 10 minutes. (This is important.)

Add eggs, one at a time and continue to beat until well-mixed.  Spread this cream mixture over cracker crumbs layer in pan.

Slice bananas over cream layer. Spoon drained pineapple over bananas.  Add whipped topping.

Refrigerate overnight. 

To serve, sprinkle with nuts and garnish with cherries.

CHICKEN & STUFFING

 

Photo: Mom, Lexi, Kristi, Haley, Dad

CHICKEN & STUFFING

From Billie Reid

3-4 chicken breasts 

2 cups chicken broth

1 can cream of chicken soup

1 can cream of mushroom (or celery) soup

1 stick butter

1 small package Pepperidge Farm Seasoned Stuffing

Bring to a boil then cook chicken breasts. Cool. Cut chicken into chunks.  

Mix together 1 cup chicken broth, 1 can cream of chicken soup, and 1 can cream of mushroom or celery soup. 

Place chicken and soup mixture in 9 x 13 baking dish; set aside. 

Melt 1 stick butter and  add 1 cup chicken broth to the butter. Then add the Seasoned stuffing to the butter and broth. Place this mixture on top of the chicken in the baking dish. 

Bake at 350  for 30-45 minutes.

THAI CHICKEN PASTA

Photo:  Our son Jonathan enjoying Thai Chicken Pasta

THAI CHICKEN PASTA

From Jonathan Troyer

serves 4-ish

4 large green onions, thinly sliced

3 large carrots, thinly sliced

1 1/2 cup bean sprouts

6 large boneless, skinless chicken thighs (about 1 1/2 lbs), or chicken breasts, cubed

1 T. oil

1 T. minced, peeled ginger root

1 16 oz. package linguine

1/2 cup soy sauce

1/2 cup peanut butter (chunky or creamy)

3 T. seasoned rice vinegar
3 T. chili sauce

1/2 t. coconut extract

1 1/2 cup water

Peanuts for garnish

Cook chicken with a little oil in a skillet over medium-high heat until golden.  Set aside.

Prepare linguine according to package directions.

In the skillet that you cooked the chicken, heat the oil and cook ginger and carrots until slightly tender. Stir in bean sprouts and green onions. Set vegetables aside and keep warm. 

  

In the same skillet, stir soy sauce, peanut butter, chili sauce, rice vinegar, coconut extract and the water until well blended.

Add the chicken  to skillet with peanut sauce and heat to boiling for about 5 minutes. Add in vegetables to reheat.

To serve, place chicken mixture on a bed of linguine. Garnish with peanuts.

PENNE ALL'ARRABBIATA

John's sister, Vicki and her husband, Valerio

PENNE ALL'ARRABBIATA

From Vicki Troyer Bernardi

for 4 people

olive oil

garlic powder

400 grams or 14 oz. penne, or other short tubular pasta 

200 grams or 7 oz. cleaned, cut-up mushrooms*

1 package** bacon, diced
parsley (optional)
red pepper

1 t. salt

1 broth cube
1 can tomatoes (800 grams or 28 oz.) -- run them through blender or mash with fork

grated Parmesan cheese

Heat olive oil in pan and add garlic powder. Cook bacon until partially crisp. Remove from oil. Sauté mushrooms in oil. Return bacon to skillet. 

Add red pepper and tomatoes, 1 tsp. salt, and 1 broth cube.  Cook over low heat about 30 minutes or until mixture becomes dense. 

In a deep pan, bring salted water to boiling and then cook pasta according to instructions, or  al dente.    Drain.

Cover pasta with sauce.  Serve with grated Parmesan cheese.

*Sometimes we prepare this dish without mushrooms.

**In Italy you can buy diced bacon in small packages. We use 100 grams or 3 1/2 oz. for 2  people.

BEEF BRISKET BAR B Q

Photo: me with grandson Mikalen

BEEF BRISKET BAR B Q

From Judi Troyer   (from my Betty Crocker cookbook)

2  1/2 lb. beef boneless brisket, well-trimmed

1  1/2 t. salt

1 medium onion, finely chopped

1/2 cup catsup

1/4 cup vinegar

1 T. Worcestershire sauce

1  1/2  t. liquid smoke

1/4 t. pepper

1 bay leaf, crumbled

Sprinkle beef with salt. Place in ungreased oblong baking dish, 13 x 9.  

Mix remaining ingredients; pour on beef. 

Cover and cook  in 325 degree oven until beef is tender, about 2 hours.

Serves 8-10.

ORANGE-PINEAPPLE ICE CREAM SALAD

Damon, Lucy, Adam, Rachel, Chad

ORANGE-PINEAPPLE ICE CREAM SALAD

From Lucy Reid

2 small pkgs. orange-pineapple jello

1 cup boiling water

1 quart vanilla ice cream

1 cup crushed pineapple, drained

nuts

Mix ingredients together.  Chill.

TACO RING

TACO RING

From Lucy Reid

2 tubes crescent rolls

1 lb. ground beef

1 pkg. taco seasoning mix

shredded lettuce

cheese

onions

diced tomatoes

sour cream

taco sauce

This one is a pampered chef recipe.

It is so easy and quick.

Take 2 tubes of crescent rolls and lay them around the edge of a round pizza pan with the points hanging over the edge.

Roll the dough to blend together and form a ring.

Prepare 1 lb. ground beef and add a package of taco seasoning.  Prepare as per package instructions.

Spread taco meat on prepared dough and bring the points of the dough to the center of the pan covering the meat mixture.

Bake according to roll instructions.

Cut in slices and serve with shredded lettuce, cheese, onions, diced tomatoes, sour cream and taco sauce.

MACARONI CASSEROLE

My husband likes to tell our kids we were raised in black and white. They hadn't invented color yet! haha The first two pics were in the late 50s, early 60s.

Damon, me, Lyn

Damon, Lyn, me

My cousin Tonya (Aunt Barb's and Uncle Bill's daughter), me, Damon

Left to right, seated: Lyn, Lucy, Damon
Top row: JoAnna, Mom, Rachel, Adam, me, Dad

Mom, Uncle Damon, Aunt Barb

Today's recipe for Macaroni Casserole is one from our childhood.  It originates from my Aunt Barb, who gave it to Mom in 1963.  My sister Lyn recently updated it by changing the pasta from elbow macaroni to penne.

MACARONI CASSEROLE

From Lyn Sewell

 
1  7-8 oz. pkg. macaroni, cooked  (penne)           
4 TBSP. butter                          
2 sliced onions                         
1 lb. hamburger                        
1 tsp. salt
1 cup grated cheese

1 cup tomato soup

1 cup milk

 dash of pepper

Heat oven to 375.  

Fry onions in butter.  Add meat and seasonings and brown.  Arrange in layers of cooked macaroni, meat and cheese.  Mix soup and milk and pour over all.  Top with buttered bread crumbs and bake 30 minutes.

Enjoy!

BAKED PORK CHOPS

Photo: Family Photo of the Wilbur Reid family in the 60s. Back row: Roy and Suzy Reid, Wilbur, Jr. and Linda Reid, Larry and Ada Johnson; Seated: Wilbur and Mabel Reid

  Wilbur and Mabel  (70s)

Photo: Reid family (80s) Wilbur and Mabel (top, center)

Reid reunion (90s) Seated: Mabel, Lucille, Billie;
Top Row: Duane, Wilbur, Francis, Marie

Today's recipe for Baked Pork Chops was given to me by Aunt Mabel many years ago.

BAKED PORK CHOPS

From Mabel Reid

6 pork chops

10 1/2 oz. tomato juice

10 1/2 oz. water

1/2 cup chopped celery

1 small green pepper, chopped

1 small onion, chopped

Salt to taste

Roll pork chops in flour and brown in hot oil. 

Put chops in baking dish. 

Add tomato juice and water, celery, green pepper, onion, and salt.

Cover and bake at 350 for one hour.  Remove cover for the last 15 minutes of baking.