BEAN RECIPE

Bill and Pearl, my grandparents

BEAN RECIPE

From Pearl Holmes  (from Gene Schlei, owner of "Edelweiss" in Grove Park, Lakeland, Florida)

1  16-oz. can B&M Baked Beans

1  16-oz. can lima beans, drained

1  16-oz. can kidney beans, drained

1  16-oz. can navy beans or Northern beans, drained

3 onions, chopped

1 clove garlic, minced

2 T. bacon fat

1/2 cup ketchup

3 T. brown sugar

3 T. vinegar

1 t. salt

1/4 t. black pepper

Mix all ingredients together and bake at 325 for 1 hour.

July 7, 1988, Lakeland Ledger

BEAU MONDE DIP

My cousin Phyllis, center, with her family

BEAU MONDE DIP

From Phyllis White

1 cup sour cream

1 cup mayonnaise

1 tblsp. onion flakes

1 tblsp. parsley flakes

1 tsp. dill weed

1 tsp. Beau Monde powder

Combine all ingredients.

COPPER PENNY CARROTS

family photo - Phyllis, my cousin, is in the center

COPPER PENNY CARROTS

From Phyllis White

2 lb. carrots, sliced round; cook until tender; drain.

Place in casserole dish a layer of carrots, 1 onion sliced (not rings), and 1 green pepper (cut same way)

Marinate overnight in:

1 can tomato soup

3/4 cup vinegar

1 tsp. mustard

1 cup sugar

½ cup Mazola oil

1 tsp. Worcestershire sauce

Salt and Pepper

Pour mixture over carrots, onion and green pepper.  Refrigerate overnight.

CHICKEN ALL' ITALIANA

Photo: Jessie Lee,  summer of 2010

Photo:  Jessie Lee and Charles Troyer, 1962

 Photo: Jessie Lee holding Rick, John's brother, 1955

CHICKEN ALL' ITALIANA
From Jessie Lee Troyer

1  1/2 lb. boneless chicken breasts, sliced in half to make filets

3-4 Tablespoons cooking oil

1/4 cup chopped green olives

3 T. capers, chopped

1/4 cup water

1/4 cup shredded mozzarella cheese

salt and pepper, to taste

Brown chicken breasts in hot oil over medium heat. Add chopped green olives, capers and water and sprinkle with salt and pepper.   Cook, covered, over low heat about ten minutes or until done.

Sprinkle shredded mozzarella cheese over each piece of chicken and leave over heat only two or three minutes, or sufficient time for cheese to melt.

Serve immediately.  6-8 servings.

STRAWMALLOW DELITE

Mom, me on Mother's Day

STRAWMALLOW DELITE

From Judi Troyer   (Kraft)

      11-oz. can mandarin orange segments

2 cups strawberry halves

1 ½ cups sliced bananas

1 ½ cups Kraft Mini Marshmallows

Drain oranges, reserving 2 Tablespoons liquid. Combine

oranges and liquid and strawberry halves. Cover and chill for

one-two hours.

Just before serving, add bananas and marshmallows.

Serves 4-6.

SAUSAGE AND CHEESE BALLS

Top Photo: Mom playing organ for worship service at Winter Haven Christian Church (retired in 2010);  Next photo: Mom's 80th birthday;  Third Photo:  Haley, Mom, Kristi, Lexi, Lyn, Jennifer, Emily  (2008)

SAUSAGE AND CHEESE BALLS

From Billie Reid

1 lb. spicy sausage

1 lb. sharp cheddar cheese, grated

3 cups Bisquick

Let cheese and sausage get to room temperature. 

Mix together with Bisquick.  Form into 1 inch balls.

 Bake at 325 for 20 minutes.

WHIPPERSNACKER CRACKERS

Larry and Ada Johnson (Ada is my cousin)

WHIPPERSNACKER CRACKERS
 From Ada Johnson

Ada says, "...so easy and quick.  The foster kids used to

call this our emergency dessert."

Club Crackers

1/2 cup  butter

1/2 cup granulated sugar

1 t. vanilla

1 cup chopped walnuts

Line jelly roll pan with crackers.

Mix butter, sugar, vanilla and nuts and boil for 2 minutes.   

Pour over crackers and bake at 350 degrees for 10-12 minutes.

Immediately remove from pan and place on waxed paper.  May sprinkle with

cinnamon.

ALTERNATE IDEA- Use Graham crackers and use brown sugar

LEMON-LIME SALAD

Photo: Freda (Freda was married to Leo, Jessie Lee's brother)

 

LEMON-LIME SALAD

From Freda Osgatharp

1  3-oz. pkg. lime jello

1  3-oz. pkg. lemon jello

2 cups boiling water

1 lb. 4-oz. can crushed pineapple

Mix jellos in water and stir to dissolve completely.

Cool.

Add pineapple and juice.

In another bowl, mix:

            1 cup mayonnaise

            1 cup small curd cottage cheese

            1 can Eagle Brand sweetened condensed milk

            1 cup pecans

            1 t. horseradish

Mix together.

Add mixture to jellos and pineapple.

Stir together.

Pour into a lightly greased 9 x 13 pan.

Chill until firm.

Serve on salad greens.

BROCCOLI SALAD

Top Photo: Ada and Larry Johnson, Suzy and Roy Reid, Linda and Wilbur Reid
Next: Linda and Wilbur Reid

BROCCOLI SALAD

From Linda Reid

4 stalks broccoli

8 large mushrooms

1 medium green pepper

3 stalks celery

1 small cauliflower

(I don't use only these vegetables; I sometimes use

carrots and water chestnuts, etc.)

Dressing:

1 cup sugar

2 t. dry mustard

1 t. salt

1/2 cup vinegar 

1 1/2 cup oil

1 small onion, grated

2 T. poppy seeds

POPCORN BALLS

Damon, Judi (me), Lyn, (Dan not born yet)

POPCORN BALLS

From Judi Troyer  (Martha Stewart recipe)

Tip:  Before making the recipe, cut waxed paper into sheets for wrapping the popcorn balls when ready

Ingredients:

4 T. butter
1  10 oz. bag marshmallows
1/4 cup light brown sugar

3 quarts popped corn  (remove kernels that didn't pop)

Melt butter on low heat; add marshmallows. Stir until melted.
Remove from heat. Immediately add brown sugar.

Pour mixture over corn and stir to mix throughout. Work quickly; it sets fast.

Put butter on your fingers to keep mixture from sticking to them.

Shape mixture into balls the size you want and wrap each one in waxed paper.

BLUEBERRY MUFFINS

Gavin and me

BLUEBERRY MUFFINS

From Judi Troyer    (Betty Crocker)

1 egg

3/4 cup milk
1/2 cup corn oil
2 cups flour
1/3 cup sugar
3 teaspoons baking powder
1 t. salt
3/4 c. frozen blueberries

Heat oven to 400 degrees. Put muffin papers in muffin pans. 

Beat egg; stir in milk and oil. Stir in remaining ingredients all at once until flour is moistened (batter will be lumpy).

Gently fold in blueberries.

Fill muffin cups about 3/4 full. (For holiday baking and to make things a little more special, I usually top half the muffins with sugar just before baking. It makes a nice sugary crust on the muffin after baking. Some of my family doesn't like this, so I only sugar half of them on top.)

Bake until golden brown, about 20 minutes at 400.  Let cool 5 minutes and then immediately remove from pan to a wire rack to cool.

SALSA RECIPE

Rachel's birthday dinner

Rachel is my niece, Damon and Lucy's daughter

SALSA RECIPE

From Rachel Brown 

Ingredients:

1 Tbsp. Salt

2 Tbsp. Accent Seasoning

1 Heaping Tbsp. chopped Garlic

6 Tbsp. Oil

6 Tbsp. White Vinegar

1 large Onion

1 28 oz. can diced Tomatoes

Fresh Jalapenos (to taste...I put 3 to make it spicy, seeds and all)

Directions:

Mix first 5 ingredients in small saucepan and heat, stirring constantly until dry ingredients dissolve and mixture turns clear. (don't boil)

Finely chop onion/jalapenos in food processor, pour in large bowl. Add tomatoes (desired consistency) and oil mixture. Stir and refrigerate

Makes 6 cups of salsa.

I blend mine in the magic bullet so it's not chunky!  :)

BAKED ONION

BAKED ONION

From Jill Northener

May be prepared on grill, individually wrapped, stuffed with butter,
cheese, and salt and pepper until onion is done.

Or, you can slice onions and put in layers: onions, butter, salt
and pepper.


Bake until onions are done.

POT ROAST

Grandma Lyn with Emily

POT ROAST

From Lyn Sewell

3-4 pound boneless chuck or rump roast

Several onions, potatoes, carrots

Wash roast and place in large baking pan.  Peel potatoes and carrots, clean onions and cut in quarters.  Place vegetables all around the meat.  Salt and pepper to taste.  

Cover and bake for about 3-4 hours at 300 degrees.  You can experiment with this until you find how long and what temperature to cook on.  Sometimes I roast at about 250-275 degrees for about 5 hours (especially on Sundays)!

Take the cover off for the last few minutes to allow some browning.

PORK CHOPS AND TOMATO SOUP

PORK CHOPS AND TOMATO SOUP

From Jill Northener

8 pork chops
1 large onion
1 can tomato soup
1 soup can water
Salt, Pepper to taste

Layer pork chops and onions in 2 quart baking dish. 

Add tomato soup.

Bake until pork chops are done.

Use tomato soup gravy over baked or mashed potatoes.

WALDORF SALAD

Mom and Suzy

Next photo: Mom, Damon, Dad, Lyn

 

WALDORF SALAD

From Billie Reid

2 apples, chopped

1/2 cup red grapes, halved

1/2 cup walnuts, chopped

1/4 cup mayonnaise

l cup Cool Whip

Mix all ingredients together just before serving.

Mom says: "I usually use red grapes for the cranberry salad, as well as for the Waldorf.  However, I think the black grapes would be ok.  I don't think I would use white ones for either color or taste.

When I was trying to put on paper the recipes of the various things, I put 1/4 cup mayonnaise to mix the Waldorf Salad before adding the cool whip.  I think it is really less than that--maybe a couple of tablespoons.   I just use my judgment when making it.  I also usually add a sprinkle of sugar before mixing."