CHICKEN SPAGHETTI

Photo: Mom, Dad, Frances Henderson

Mom holding Josh

CHICKEN SPAGHETTI

From Billie Reid

1 large fryer

1 stick butter

1 green pepper, chopped

1 large onion

1 clove garlic, crushed (or garlic powder)

3 stalks celery, chopped

1 can tomatoes, lightly mashed

1 can tomato sauce

1 large can mushrooms

1 lb. spaghetti

grated cheese for topping

olives and pimento, optional

Boil a large fryer. Remove meat from bones. Reserve broth.

In butter, saute the garlic, onion, celery, and pepper.  Add to this mixture the tomatoes, tomato sauce and mushrooms. May also add olives and pimento, if desired.

Cook 1 lb. spaghetti in the chicken broth. (Water may be added, if needed, to keep the spaghetti from sticking.)  Do not drain.

Place chicken pieces, tomato mixture, and undrained spaghetti  in casserole. Salt to taste. Add grated cheese to top and bake at 375 degrees until cheese melts.

The flavors in this recipe are better the second day. (or if made and left standing, covered, for awhile).

Recipe makes 2 large casseroles and may be frozen.  

MEAT BALLS

Grandpa and Grandma Holmes (Mom's parents)

MEAT BALLS

From Pearl Holmes

1 lb. ground beef

1/4 cup uncooked rice

1/2 cup thin cream

1 small onion, minced

salt to taste

Mix above ingredients. Make into balls each about the size of a walnut. Place in baking dish.

Then: 

1 can tomato soup

1/2 cup water

Mix together soup and water and pour over meat balls.  

Bake in moderate oven (350 degrees) about 1 hour.

Serve with spaghetti, sprinkled with cheese.

SLIMMING CHICKEN PAPRIKA

top l to r: Mom Billie, Gpa Holmes

lower l to r: Gma Holmes, Damon, Barbara

l to r: Francis, Billie, Bill, Barbara, Damon, JoAnn

l to r: Aunt Barb and Mom Billie

SLIMMING CHICKEN PAPRIKA

From Barbara Thompson

Preheat oven to 375 degrees.

Wash and dry a cut up chicken. Place pieces in baking pan, skin side up. 

Sprinkle chicken with juice of half a lemon, salt, pepper, and paprika.

Bake, uncovered, 30-45 minutes. For the last five minutes, increase heat to 450 degrees. 

Tip: I find thighs easily cook in 30 minutes at the lesser temperature.

BAKED CORN

 

BAKED CORN

From Jill Northener

1 can creamed corn, drained

1 can regular corn, drained

1/2 package saltine crackers, finely crushed

1 or 2 eggs

1 t. mustard (optional)

Mix all ingredients together, and bake until browned.

PETITE CHERRY CHEESECAKE

Mom and Suzy

PETITE CHERRY CHEESECAKE

From Billie Reid

2 8-oz. pkgs. Philadelphia Cream Cheese

3/4 cup sugar

2 eggs

1 t. vanilla

1 T. lemon juice

24 Vanilla Wafers

1 21-oz. can cherry pie filling (or other flavor)

Beat softened cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.

Line muffin pans with paper cups. Place vanilla wafer in bottom of each cup, then fill each 2/3 full of cheese mixture. 

Bake at 375 degrees for 15-20 minutes or until set. 

Top each with 1 T. of pie filling and chill.

Makes 2 dozen.

BAKED CHICKEN

Wilbur and Linda Reid

BAKED CHICKEN

From Linda Reid

8 chicken breasts

8 slices Swiss cheese

1 can cream of chicken soup

1/3 cup water

1/4 cup (or more) stuffing

2 T. melted butter, drizzled on top

Put swiss cheese on top of chicken. Mix soup and water together. Pour over chicken and cheese. Then add the dressing and drizzle with 1/4 cup melted butter.

Bake, uncovered, at 375 degrees for 30 minutes, or until bubbly.

GUM DROP COOKIES

Troyer Family Dinner (Samuel and Florence, in center at back of photo)

Samuel and Florence Troyer

GUM DROP COOKIES

From Florence Troyer

2 cups light brown sugar

4 eggs

2 t. water

2 cups flour

1 t. baking powder

1 t. cinnamon

1/2 t. salt

1 cup gum drops, cut into fine bits

1 cup chopped nuts (pecans preferred)

Add water to eggs and beat until fluffy.  Add sugar and mix well.  Sift flour, salt, cinnamon and baking powder and add to mixture. Stir in gum drops and nuts.  Spread mixture in a greased jelly-roll pan.  Bake at 350° until golden brown (about 25-30 minutes). 

Put icing on cookies while hot.

Orange Butter Icing

4 t. softened butter

2 cups powdered sugar

2 t. cream

Orange juice (several tablespoons)

Mix well.  

After icing the cookies and while cookies are hot, cut them into squares.

CHICKEN & RICE CASSEROLE

Linda Reid

CHICKEN AND RICE CASSEROLE

From Linda Reid

1 whole chicken, cut up (I use chicken breasts)

1 1/2 cup raw rice

Melt 1 stick butter and add the following:

1 can cream of celery soup

1 can cream of chicken soup

1 can cream of mushroom soup

1 can water

Place rice in greased 9 x 13 pan. Pour half of soup mixture over rice and mix together. Place chicken over top of rice mixture. Sprinkle chicken with salt. Pour rest of soup mixture over chicken. 

Bake, uncovered, at 275 for 3 hours.  

STRAWBERRY FRUIT JELLO MOLD

Steve and Lisa Eissler Best's Wedding Family Photo:  Don and Margaret Eissler, Walter and Vivian Troyer, Ann Zaries, Lisa and Steve Best, Dorothy and Hollie Crowe, David Eissler

STRAWBERRY FRUIT JELLO MOLD
From Vivian Troyer

2-3 packages strawberry jello
1 2/3 cup hot water

Mix and dissolve.

Add:
1 pkg. frozen strawberries
1 20-oz. can crushed pineapple, drained
2 mashed bananas

Pour half the mixture into a mold and let jell.
Spread sour cream over jello. Then add the rest of the jello mixture.  Chill.

LISA'S STEAK MARINADE

Cousin Lisa Best and her daughter cooking

LISA'S MARINADE FOR STEAK

From Lisa Eissler Best

1 cup orange juice

1/2 cup soy sauce

2 T. brown sugar

2 t. Worcestershire sauce

Mix ingredients and marinade steak overnight. Excellent flavor.

STRAWBERRY NUT SALAD

STRAWBERRY NUT SALAD

From Phyllis Reid White

1 large package strawberry jello

1 cup boiling water

1 cup pecans, chopped

5 medium bananas, mashed

2 10-oz. pkgs. frozen strawberries, thawed

1 20-oz. can crushed pineapple, drained

1 pint sour cream

Dissolve jello in boiling water. Add all other ingredients, except sour cream.

Turn half the mixture into a bowl and refrigerate until firm (about 1 hour).

Spread layer of sour cream and add remaining strawberry mixture. Refrigerate.

When firm, add the rest of the sour cream.

EASY CHICKEN & RICE

Top Photo: Grandma - Pearl Holmes - holding Mom (Billie) as a newborn

Second Photo: Grandma, Mom, Grandpa - Mom's high school graduation

Third Photo: Grandma's 87th birthday (born in 1908)

EASY CHICKEN & RICE

From Pearl Holmes

1 fryer - cut up

1 can cream of celery soup

1 can cream of mushroom soup

1 envelope onion soup mix (optional)

1 cup uncooked rice (not instant rice)

2 cups water

Mix soups, raw rice and water together. Put in 9 x 12 inch pan. Lay cut up chicken on top of mixture. Sprinkle onion soup on top.

Cover tightly with foil. 

Bake at 350 degrees for 2 hours. 

GERMAN POTATO SALAD

Top Photo: Dad, Mom, me (2004)

Next photo: My friend Anita, who gave me this recipe

GERMAN POTATO SALAD

From Judi Troyer   (from Anita Butler)

(From the Yokefellow Cookbook, "For the Love of Lois")

1 cup bacon, diced

1 cup celery, sliced

1 cup onion, chopped

3 t. salt

3 T. flour

2/3 cup sugar

2/3 cup vinegar

1/2 t. pepper

1 1/3 cup water

8 cups potatoes (cooked and sliced)

Fry bacon; drain. Return 4 T. bacon drippings to skillet. Add celery, onion, salt and flour to skillet and cook gently. Add sugar, vinegar, pepper and water. Bring to a boil.

Pour mixture over potatoes and bacon in 3 qt. baking dish. Cover.

Bake 30 minutes at 350 degrees.

Serves 12.