JIM DANDIES

Photo: Francis, Billie (Mom)

JIM DANDIES

From Billie Reid

Here is one of my favorite cookie recipes that goes back to 1963. 
             

Sift:

1 1/2 cups flour

1/2 t. soda

1/2 t. salt

Set aside.

Add:

2/3 cup firmly packed brown sugar

1/2 cup shortening
Cream well.

Blend in:

1 unbeated egg. 

Beat well.

Stir in half the dry ingredients. 

Add 1/4 cup marschino cherry juice, 2 T. milk.

Then, stir in remaining dry ingredients and mix well.

Blend in:

2 squares unsweetened chocolate, melted

1/2 cup chopped nuts

1/4 cup chopped maraschino cherries

Drop by rounded teaspoonsful onto greased baking sheets.

Bake in moderate oven (350) for 12-15 minutes.  

Meanwhile cut 18 large marshmallows in half.  

Place cut side down on hot cookies.  Cool.  

Frost with chocolate frosting.

CHOCOLATE SUGAR COOKIES

Top Photo:  Anna's baby pic, 1906

Next Photo: Anna with her brothers and sisters and Mother (Della), 1918

Third Photo:  Anna, Pearl, Wiley, Victor, Wilma, Violet

CHOCOLATE SUGAR COOKIES

From Anna Pottorff

3/4 cup shortening

1 egg

2 squares unsweetened chocolate

2 cups flour

1/4 t. salt

1 cup sugar

1/4 cup light corn syrup

1 t. soda

1 t. cinnamon

Cream shortening, sugar, and egg.  

Stir in syrup and chocolate. 

Sift dry ingredients.  

Add to mixture. 

Chill 1 hour. 

Roll 1/8" thick.  Cut into shapes.

Bake at 350 degrees for 10 minutes on ungreased sheet.

ITALIAN CREAM CAKE

Wilbur and Linda Reid

ITALIAN CREAM CAKE

From Linda Reid

1 stick butter  

1/2 cup Crisco

2 cups sugar

5 eggs yolks

2 cups sifted flour

1 t. soda

1 cup buttermilk

1 t. vanilla

1 small can coconut (about 1 3/4 cups)

1 cup pecans, chopped

5 egg whites, beaten

Beat butter and shortening. Add sugar and beat well. 

Add egg yolks one at time. 

Sift flour and soda together and add into mixture, alternating with buttermilk.

Add vanilla, coconut, and pecans. 

Fold in egg whites.

Pour into 3 greased and lined 8 or 9 inch cake pans.  Bake at 350 for 30-45 minutes.

CREAM CHEESE FROSTING 

1 8-oz. pkg. cream cheese

1/2 stick butter

1 box powdered sugar

1 t. vanilla

 

THIN SPAGHETTI WITH ANCHOVY AND TOMATO SAUCE

Top Photo:  Chuck and Jessie Lee (John's parents)
Next photo:Jessie Lee (John's Mom) with Chuck, Bob, John, Rick, Vicki

Next photo:   Jessie Lee

THIN SPAGHETTI WITH ANCHOVY AND TOMATO SAUCE

From Jessie Lee Troyer

Here is an easy recipe which is also quite tasty.

Serves: 4

1 teaspoon chopped garlic

1/2 cup extra virgin olive oil

4 flat anchovy fillets, coarsely chopped

2 Tablespoons chopped parsley

1 1/2 cups canned Italian tomatoes, chopped, with their juice

Salt

Pepper, freshly ground, 6 to 8 twists of the mill

1  lb. thin spaghetti

1. Put the garlic in a small saucepan with the oil and sautè over medium heat until it has colored lightly.

2. Add the chopped anchovies and parsley and sautè for another 30 seconds, stirring constantly.

3. Add the chopped tomatoes, 1/2 teaspoon salt, and pepper.  Stir, and adjust the heat so that the sauce cooks at a gentle but steady simmer for 25 minutes.  Stir frequently.  Taste and correct for salt.

4. Bring 4 quarts of water to a boil, add 1 1/2 tablespoons salt, drop in the spaghettini and cook until firm to the bite.  Drain, transfer promptly to a warm bowl, mix thoroughly with the sauce and serve at once.

This sauce may be prepared in advance and reheated just before using.

PEANUT BUTTER WITH FRITOS

PEANUT BUTTER WITH FRITOS

From Lucy Reid

1 cup sugar

1 cup Karo

Boil for one minute.

Add:  

1 cup peanut butter

Pour mixture over a bag of Fritos.

Press in a jelly roll pan.

A great salty sweet treat! 

OREO TRUFFLES

Chad and Rachel

OREO TRUFFLES

From Rachel Reid Brown

1 pkg. Oreos (small pkg, approx. 24 oreos)

1 8-oz. pkg. cream cheese

White chocolate for dipping

Dark chocolate for drizzle

(or vice versa on the chocolates)

Crush Oreos into a fine mixture.

 

Mix in cream cheese. 

Roll into balls. 

Freeze until firm.

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

PASTA SHELLS WITH BACON, PEAS, RICOTTA

PASTA SHELLS WITH BACON, PEAS, RICOTTA

From Vicki Troyer Bernardi

A quick dish...sauce can be made while pasta boils!

1/4 lb. lean bacon

5 oz. frozen peas, thawed

Salt

4 oz. ricotta1 lb. pasta shells
1  T. butter

1/3 cup Parmesan cheese, freshly grated

Pepper, freshly ground

Boil 4-5 quarts water, 1 T. salt and the pasta. Drain pasta when tender, but firm to the bite, al dente.

Saute bacon strips until lightly browned, less crisp than you might eat for breakfast; drain fat, leaving about 2 T. fat in the pan.

Add to the bacon thawed peas, stirring and cooking so they absorb the bacon flavor, then turn off the heat.

Into a serving bowl, spoon ricotta and butter and crumble with a fork.  Add pasta and toss 2-3 times with the ricotta and butter.

Pour the bacon and peas over the pasta and toss to coat thoroughly.

Add grated cheese and pepper and toss 2-3 more times.

Serve at once.

 

CORN SUCCOTASH

Jennifer and Brian, Emily and Kinley

CORN SUCCOTASH 
From Jennifer Johnson
 

2 cans of corn, drained

2 zucchini

1 red pepper

1 Tbs. butter

garlic salt

salt

pepper

Chop zucchini and red pepper to about the same size of the corn.  

Melt butter in skillet.  

Add vegetables.  

Add seasonings to taste.  

Keep on heat for about 10 minutes.  Serve and enjoy!

DOODLE CAKE

Top Photo: Uncle Duane, Aunt Marie's wedding photo
Next photo: Uncle Duane (Dad's brother), Aunt Marie, 1943
My sister Lyn's wedding; Aunt Marie is on Lyn's right

Left to right: Damon, Dan, Roy, Jr, me, Mom,Dad, Don, Lyn, Roy,Marie,Duane, Suzy, Jenny

DOODLE CAKE

From Marie Reid

2 cups sifted flour

2 cups sugar

2 eggs

1 #2 can crushed pineapple

2 t. soda

salt

Mix and bake at 350 degrees in a 13 x 9 pan.

Icing

1 1/2 cups sugar

1 small can evaporated milk

1 stick oleo or butter

Mix the above ingredients and boil 3 minutes.

Remove from heat, and add: 

1 cup chopped nuts 

1 cup angel flake coconut, 

1 t. vanilla

Pour icing over cake while both are a little warm.

STRAWBERRY NUT SALAD

Top photo: Phyllis, center, with her family
Next photo: Phyllis with her grandchildren

STRAWBERRY NUT SALAD

From Phyllis White

1 large pkg. strawberry jello

1 cup boiling water

1 cup pecans, chopped

5 medium bananas, mashed

2  10-oz. pkgs. frozen strawberries, thawed

1 large  20-oz. can crushed pineapple, drained

1 pint sour cream

Dissolve jello in boiling water. 

Add all other ingredients, except the sour cream.

Turn half of the mixture into a bowl and refrigerate until firm, about 1 hour.

Spread layer of half of the sour cream and add rest of strawberry mixture.

Refrigerate and when firm add the rest of the sour cream.

BANANA NUT BREAD FROM REECECLIFF'S

Bill at 75, Pearl at 73

Grandpa and Grandma Holmes

REECECLIFF'S BANANA NUT BREAD

From Pearl Holmes  (Dixieland, Reececliff's Restaurant recipe, Lakeland, Florida)

1/2 cup vegetable oil

1 cup sugar

2 eggs

2 cups all purpose flour

1 t. soda

1/2 t. salt

2 large bananas, crushed

1/2 cup pecans, optional

Cream oil, sugar and eggs together until smooth.  

Add flour gradually with soda and salt.  

Fold in bananas and mix well.  Mix in pecans, if desired.

Pour in a greased and floured 1 pound loaf pan and bake in 325 degree oven for 45 minutes.  Check if done, and if not done, bake an additional 5 minutes.

(We bake banana nut bread batter in 3-4 mini foil loaf pans. Then, we wrap and freeze until we are ready to use them.)

Tip:  We top a slice of banana nut bread with cream cheese or flavored butter.

EGGPLANT CASSEROLE

Top Row: Lyn, Dan

Next Row: Damon, Grandma (Pearl Holmes), me

EGGPLANT CASSEROLE

From Pearl Holmes (from Mildred Dunker, 10-31-89)

"I can't believe it's Eggplant." 

1 eggplant

1/2 t. salt

4 T. butter

3 eggs

1/2 t. baking powder

1/2 cup milk

1/2 cup cracker crumbs

2 oz. cream cheese, softened

1/2 cup sharp cheddar cheese, grated

Cook eggplant cut in small pieces in salted water until tender. 

Mash cooked eggplant while adding butter, eggs, baking powder, milk and crackers.  

Add cream cheese and 1/4 cup of the sharp cheddar.

Put in greased, 1 quart casserole. Sprinkle with remaining cheese.

Bake at 350,  for 1 hour.

Serves 6.

FRUIT SLUSH

Jeremy, John, Jeff

FRUIT SLUSH

From Judi Troyer  (from Carolyn Terrell)

Carolyn Terrell was a permanent substitute teacher for Jeremy's third grade class. His regular teacher was on maternity leave for most of the year. Carolyn gave me this Fruit Slush recipe.

2 cups sugar 

1 cup water

Bring to a boil and in large kettle. After it boils, turn off heat.

Add to the kettle:

1 12-oz. can of orange juice concentrate

1 12-oz. can of water

1 large can 15-oz. crushed pineapple with juice

1 20-oz. pkg. frozen strawberries, sliced

1 small jar maraschino cherries with juice, sliced

Mix together and freeze overnight.

Thaw 1 1/2 - 2 hours before serving until it has a slushy consistency. Chop and mix the slush to look like a Slushee-Icee.

Serve in cups.

 

TACO SALAD

my brothers Damon and Dan

TACO SALAD

From Judi Troyer

We love taco salad and have it often. There are lots of variations and you can add salsa instead of tomatoes, sharp cheddar or mild cheddar cheese.  So, here's how we make it.

1 lb. ground chuck

1 pkg. Ortega taco seasoning mix

1/2 head lettuce

1 head romaine lettuce

1-2 tomatoes, diced

1/2 lb. cheddar cheese

On the Border tortilla chips

Brown the ground chuck. Drain. 

Add 1 pkg. taco seasoning mix. Add 3/4-1 cup water and stir. After meat mixture comes to a boil, lower heat to simmer for 20 minutes to an hour. Note: we keep in simmering on low most of the afternoon to help mix the flavors well.

Prepare both lettuce types and mix them together. Shred the cheese.

When ready, set the toppings in a row and let each person make a taco salad according to taste.

Serves 3-4. 

Make a bowl for your salad: My daughter-in-law Lora makes a taco "bowl" by putting a round soft tortilla inside a pottery bowl. Add a piece of foil with pebbles to keep the bottom of the tortilla flat while cooking. Bake in a 400 degree oven to cook until crisp. Then, you can make your taco salad in a crispy tortilla bowl. 

Salsa adds flavor: My daughter-in-law Sonya serves salsa instead of plain diced tomatoes. It gives added flavor.

SWEET and CRUNCHY BROCCOLI SALAD

Father's Day, 2012, Mom, me, Dad

SWEET and CRUNCHY BROCCOLI SALAD

From Judi Troyer   (from L.L. Bean, Holiday 1996)

1 lb. bacon (or bacon bits)

1 large head broccoli

1/2 head cauliflower (optional)

medium red onion, finely chopped

1 cup raisins

1/2 cup sunflower seeds

Fry one pound of bacon until crispy and crumble into tiny bits. 

Chop broccoli (and optional cauliflower) into 1/2-inch chunks.  

Slice onion, then finely chop and add to vegetables. 

Mix in raisins and sunflower seeds. Toss with dressing. Recipe for dressing is below.

Dressing

1 cup salad dressing or mayonnaise

1/2 cup sugar 

2 T. vinegar

Stir ingredients together and mix well with salad.

Tip: Add a little dressing at a time, just until salad is coated.

EL PASO STEW

Francis, Billie, Bill, Barbara, Damon, JoAnn (1960)

Aunt JoAnn and Uncle Damon (Mom's brother)

EL PASO STEW

From JoAnn Holmes

(created by Curtis R. Taylor while living in El Paso)

In a large pot, place the following vegetables, peeled and quartered:

4 medium turnips

4 large carrots

4 small or 2 medium onions

4 large stalks celery

4 medium potatoes

1 medium head cabbage

2 slices of bacon on top of all. Salt and Pepper to taste.

Fill pot with water until vegetables are just covered.

Cook, covered, with water at low boil 30-40 minutes, or until vegetables are done but still firm.

SICILIAN PIZZA

Don and Lyn

SICILIAN PIZZA

From Lyn Sewell

Thaw 2 loaves frozen bread dough.

On lightly floured surface, roll out each to fit pizza pans.

Spread each with sauce, toppings and mozzarella and parmesan cheese.

Bake at 375 for 20-25 minutes.

Serve immediately. Makes 2 large pizzas.

Toppings: Pepperoni, mushrooms, sliced ripe or green olives, crumbled Italian sausage, chopped green peppers, Canadian bacon, 

PIZZA

Damon and Lucy

PIZZA

From Lucy Reid

PIZZA DOUGH

1 cup warm water

1 pkg. yeast

stir until dissolved

Stir in: 

1 t. sugar

1 t. salt

2 T. salad oil

Add:

2 cups sifted flour and beat until smooth.

Stir in:

additional 1  1/2 cups flour and turn out on lightly floured board. Knead until smooth and elastic.

Place in greased bowl. Brush top with soft shortening. 

Cover. Let rise in warm place until doubled in bulk, about 45 minutes.

(Note: new idea* Use only 2 1/2 cups flour and let set only 5 minutes.)

PIZZA SAUCE

6 oz. can or 2/3 cup tomato paste

1/2 cup water

1 t. salt

1/2-1 t. crushed oregano

dash pepper

When dough has doubled in bulk, punch down, divide in half.  Form each half into a ball and place each on a greased baking sheet. Press out with the palms of your hand, making edges slightly thick.

On each pizza, arrange evenly over crust:

1/4 lb. sharp cheese

1/2 the sauce mixture

2 T. olive or salad oil (sprinkle evenly)

2 T. parmesan cheese, grated

Bake 25 minutes at 400 degrees.

BAKED CORN

Today's recipe is from Jill Northener, daughter of Aunt Dorothy.

BAKED CORN

From Jill Northener

1 can creamed corn, drained

1 can regular corn, drained

1/2 package saltine crackers, crumbled

1 or 2 eggs

1 t. mustard (optional)

Mix and bake until browned.

DAN'S FAVORITE NO-BAKE COOKIES

Dan (my brother) and Angie

DAN'S FAVORITE NO-BAKE COOKIES

From Angie Reid

4 cups sugar

½ cup cocoa

½ lb. butter (2 sticks)

1 cup milk

½ cup peanut butter

1 tsp. vanilla

6 cups quick cooking oats

Combine sugar, cocoa, butter, and milk and boil 3-4 minutes, stirring constantly.  

 Remove from heat and add peanut butter, vanilla and oats.  Stir well.   

Drop by teaspoonful onto waxed paper and let stand until firm.  Makes a lot!!