OVEN CARAMEL CORN

Top Photo: Don and Lyn (my sister)

Next photo: Annual Christmas Cookie Bake with Granddaughters

OVEN CARAMEL CORN

From Lyn Sewell

15 cups popped corn

1 cup brown sugar

1/2 cup butter

1/4 cup light corn syrup

1/2 t. salt

1/2 t. soda

Heat oven to 200 degrees.

Divide popped corn between 2 ungreased baking pans, 13x9x2 inches. Remove any unpopped kernels.  

In saucepan, heat sugar, butter, corn syrup and salt, stirring occasionally, until bubbly around the edges. Continue cooking over medium heat 5 minutes.

Remove from heat; stir in soda until foamy. Pour on popped corn, stirring until corn is well coated.

Bake 1 hour, stirring every 15 minutes.

VIVIAN'S BAKED BEANS

 Vivian's daughter Kim, John's cousin

Kim with her mom Vivian

VIVIAN'S BAKED BEANS

From Kim Dowell

Large can of baked beans (I prefer Campbell's)

1/2 cup brown sugar

1 T. dry mustard  (or regular if you have none)

1 cup chili sauce  (the key to great flavor)

slices of bacon on top, optional

Bake 1 1/2 hr @ 325.

Kim's note: a family favorite at all gatherings

PARTY POTATOES

Ada and Larry Johnson, Suzy and Roy Reid, Linda and Wilbur Reid

PARTY POTATOES
From Linda Reid

12 medium potatoes, cooked
1 8 oz. package cream cheese
1 8 oz. French onion dip
milk, as needed


Cook about 12 medium potatoes.

Mash cooked potatoes with 1 8-oz. package cream cheese and
1 8-oz. tub of French onion dip (I prefer Kroger brand.)
Add milk if needed.   

Put in a casserole dish.

(They may be kept in the refrigerator for a few days and heated in the microwave when ready to serve.)

DON'S KALE SALAD

Photo: Don and Lyn (my sister)

DON'S KALE SALAD

From Don Sewell  (from facebook)

Kale is wonderful uncooked.  Not gritty at all--just wash it good.  I just add chopped tomatoes, green onions, celery, sweet  pepper (green, red, and/or yellow), almond slivers, craisens. 

For dressing, just a simple sweetened vinaigrette.  I just use olive oil, vinegar, water, a little sugar, and spices--garlic salt, seasoned pepper, seasoned salt.  You can add different spices as desired.  Whisk it a bit and pour over the pulled (chopped) kale.  It's REALLY good after a few hours in the fridge.  I could eat it every day of the week.

For lunch today I microwaved a skinned chicken breast.  Just sprinkled seasoned pepper over it before cooking.  Incredible!!  With the chilled kale salad it was delicious!

PORK CHOPS & STUFFING

Photo: Lyn (my sister) and Mom

PORK CHOPS & STUFFING

From Lyn Sewell

4 pork chops (about 1 pound)

3 cups soft bread cubes

2 T. chopped onion

1/4 cup melted butter

1/4 cup water

1/4 t. poultry seasoning

1 can mushroom soup

1/3 cup water

Brown chops on both sides; place in shallow baking dish. 

Lightly mix together bread cubes, onion, butter, 1/4 cup water and poultry seasoning. Place a mound of stuffing mix on each chop. 

Blend soup and 1/3 cup water; pour over chops and stuffing.

Bake in a 350 oven one hour or until tender.

CHICKEN

Linda and Wilbur Reid's wedding

CHICKEN

From Linda Reid

2-4 chicken breasts–cut in pieces

2 eggs, salted and beaten

1 stick margarine

Small jar mushrooms

6 strips Muenster cheese

Broth or lemon juice

Soak chicken for one hour in eggs. Roll in bread crumbs. Fry in butter.

In casserole dish, place chicken, strips of muenster cheese, mushrooms, and pour chicken broth or lemon juice over. 

Bake 30 minutes at 350 degrees.

POT ROAST

Photo: back row, Mom (Billie), Grandpa (Bill) Holmes;
front row, Grandma (Pearl) Holmes, Uncle Damon, Aunt Barb

Mom, Aunt Barb, Uncle Damon

POT ROAST 

From Barbara Thompson

4 lb. beef chuck (arm blade, inside roll or shoulder)

1 envelope onion soup mix

1 can condensed cream of mushroom soup

Place 30 x 18 piece of heavy-duty aluminum foil in baking pan. Place meat on foil.

Sprinkle soup mix over top of meat and spread with cream of mushroom soup. 

Fold foil  and seal securely.  Cook in 300 degree oven four hours.

A boneless rump, top round, or bottom roast can be used in this recipe.

SPINACH SOUFFLE

 Christmas Dinner in the 80s

SPINACH SOUFFLE

From Judi Troyer   (from my friend Amy)

1 lb. cottage cheese

3 eggs

1/2 lb. grated sharp cheddar cheese

1/4 lb. butter (cubed)

1/2 t. salt

3 T. flour

1 pkg. frozen spinach, thawed and squeezed

Mix all ingredients together.

Place in well-greased pyrex dish. Bake at 350 for 1 hour.

6 servings.

MEAT LOAF

Larry and Ada Johnson

MEAT LOAF
From Ada Johnson

Ada says, "This meat loaf is my family's favorite."

l lb. ground beef
1 egg

1 t.  salt

1/2 t. oregano

1/8 t. pepper

3/4 cup bread crumbs (or oatmeal)

1 can tomato sauce (8 oz.)

2 cups mozzarella cheese

Mix all together and spread out flat on waxed paper in a jelly roll pan.

Spread the cheese on top of the meat mixture.

Using the waxed paper, roll up as a jelly roll.

Bake at 350 degrees 45-60 min.  Top with catsup,

if  desired.

SIRLOIN TIPS ON RICE

Photo: me with grandson Gavin

SIRLOIN TIPS ON RICE

From Judi Troyer 

2 lbs. beef sirloin tips

2-4 T. flour

1 can condensed beef consomme

1/3 cup cranberry juice cocktail

2 T. soy sauce

1/2 t. onion salt

2 T. cornstarch

1/4 cup water

4 cups cooked rice, hot

Pound sirloin to flatten. Cut into 1 inch pieces; roll in flour and brown in oil. Remove to plate.

Mix beef consomme, cranberry liquid, soy sauce and onion salt to skillet. Add beef tips back into skillet. Heat to boil, then cover and simmer one hour.

Just before serving, blend cornstarch and water together.  Add cornstarch mixture to sirloin tips and stir gradually until it boils and thickens.

Serve immediately over hot rice.  

WATERGATE SALAD

Mom, Dad, and friend Frances Henderson

WATERGATE SALAD

From Billie Reid

1 pkg. instant pistachio pudding

1  20-oz. can crushed pineapple, with juice

1  9-oz. container Cool Whip, thawed

1 cup miniature marshmallows

1/2 cup chopped nutmeats

Mix all together thoroughly. Refrigerate.

Serves 8-10.

FROSTED FRUIT SALAD

Photo: Grandma and Grandpa Holmes, 50th anniversary
Below: Patty Holmes Pollard, 50th anniversary

FROSTED FRUIT SALAD

From Grandma Pearl Holmes (given to her from Patty Holmes Pollard)

1 pkg. lemon jello (small size)

1 pkg. orange jello (small size)

1 cup hot water

2 cups cold water

1 small can mandarin oranges

juice of 1 lemon

1 large can crushed pineapple, drained

1 banana, diced

1 cup small marshmallows

Dissolve gelatin in hot water. Add cold water. Chill in long pyrex dish. When jello starts to set, add remaining ingredients. Chill until firm.

Topping

2 Tablespoons flour

1/2 cup sugar

1 egg, slightly beaten

1 cup pineapple juice (part orange juice, if needed)

2 Tablespoons butter

Cook until thickened. Cool. 

Add 1 cup whipped cream.

Spread on chilled jello salad. Optional: sprinkle grated cheese on top.