APPLE MALLOW YAM YUMS

APPLE MALLOW YAM YUMS

From Judi Troyer

This dish is a Thanksgiving tradition in our family. The first year we made these was about 1978. We really liked the recipe and made them every year after that. It was from a recipe in a magazine. We changed from using canned yams to cooking fresh yams. It makes the taste so much better.

2-3 yams, cooked, sliced or quartered

2 apples, sliced

1/3 cup pecan pieces

1/4 - 1/2 cup dark brown sugar

1/2 t. cinnamon

1/4 cup butter, cubed

2 cups mini marshmallows

Toss apples together with pecans. Sprinkle with sugar and cinnamon.

Layer apple-pecan mix alternately with yams in casserole dish.  

Add butter cubes all around evenly.

Bake 35-40 minutes at 350 degrees. 

During the last 3-5 minutes, top the dish with mini marshmallows and brown tops.  Watch closely. They can burn easily. 

CHEESE BALL

CHEESE BALL
From Grandma, Pearl Holmes

1 8-oz. extra sharp cheddar cheese
1 8-oz. Philadelphia cream cheese
1 T. mayonnaise
1 clove garlic, crushed
1 cup finely chopped pecans

Let cheeses get to room temperature and mix together until smooth.  

Add remaining ingredients and roll in additional pecans.  Chill.

PUMPKIN CINNAMON STREUSEL PANCAKES

HAPPY FALL EVERYONE!!

PUMPKIN CINNAMON STREUSEL PANCAKES

From Rachel (Reid) Brown

Make the cinnamon streusel:

1/2 cup all purpose flour

1/2 cup brown sugar, packed

1 t. ground cinnamon

6 T. unsalted butter, cut into chunks

Set aside.

Pancake batter:  

3/4 cup all purpose flour

1/2 cup whole wheat flour

2 T. light brown sugar

2 t. baking powder

1/4 t. salt

1 t. ground cinnamon

1/4 t. nutmeg

1/8 t. ground ginger

1/8 t. ground cloves

1 cup milk

1/2 cup canned pumpkin (not pumpkin pie filling)

1 large egg

2 T. canola oil

1 t. vanilla extract

Instructions:

First, make the cinnamon streusel.  In medium bowl, combine flour, brown sugar, cinnamon, and butter.  

Mix streusel mixture together with your hands or a fork til crumbly.  Set aside.

Now make the pancakes:

In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves.  Set aside.

In a medium bowl, whisk together milk, egg, pumpkin, canola oil and vanilla extract.  Add wet ingredients to the flour mixture and whisk until combined.

Heat a griddle or pan to medium-low. Coat with cooking spray.  Drop 1/3 cup of batter onto heated skillet.  Add 2 T. of cinnamon streusel.  Cook on the first side until bubbles begin to form, about 2-3 minutes.  Carefully flip pancake over and cover generously with cinnamon streusel. Cook another 2-3 minutes or until golden brown. 

Continue this process to make the rest of the pancakes.

Serve warm with maple syrup and butter.

Note from Rachel:   for another variation:  skip all of the streusel and add dark chocolate chips to the pancake batter. We LOVE pumpkin-chocolate-chip pancakes!!

SPICED TEA

SPICED TEA

From Lyn Sewell (from Janis Weedman)

1 gallon water

2 ½ cups sugar

6 teabags

1 t. whole cloves

1 stick cinnamon

½ c. lemon juice

6 oz. can concentrated orange juice

Heat sugar and water.  

Just before boiling, add spices.  

When boils, add tea bags.  

Let steep for 30 minutes.  Take out tea bags and spices.  

Mix in lemon juice and orange juice.  Yummmmm!  

JAPANESE FRUIT PIE

JAPANESE FRUIT PIE
From Angie Reid  (recipe from Mary Gilliam)

2 eggs
1 stick butter
1 cup sugar
1 T. vinegar
1/2 cup coconut
1/2 cup raisins
1/2 cup pecans, chopped

Mix all ingredients well and place in unbaked pie shell.

Bake at 300 degrees for one hour or at 325 for 30-40 minutes.

Pie will be very brown.

Top with whipped cream.

HAWAIIAN CHICKEN

Don, my sister's husband, slicing the Thanksgiving turkey

HAWAIIAN CHICKEN

From Don and Lyn Sewell  (Kathryn Sewell's recipe--Don's favorite)

Chicken pieces, floured and lightly browned. Place in casserole.

Cover with: 

pineapple pieces

pimento strips

green pepper strips that have been parboiled slightly

Combine pineapple juice and water from green pepper process and add vinegar, brown sugar, soy sauce and salt to make sweet and sour to taste. Bring liquid mixture to boiling.

Thicken boiling liquid with cornstarch. Must be mixed with cold water. (Edit: Mix 2 T. cornstarch with 1 cup cold water and add to boiling liquid.)

Add thickened sweet and sour sauce to casserole, pouring evenly over all pieces to coat each one. You can baste during cooking process.

Bake until browned. 

Note: Have enough liquid to use to serve on rice.  Recipe varies with amount being prepared. I was never given exact amounts of anything.  Hope you enjoy it. K.S.

ORANGE SALAD

ORANGE SALAD
From Angie Reid  (From Mary Gilliam)

1 No. 2 can crushed pineapple (drained)
1 can mandarin oranges
1 3-oz. pkg orange jello
1 12-oz. cottage cheese
1 large cool whip
1 cup nuts, chopped

Mix dry jello with cool whip, cottage cheese, pineapple, oranges and nuts.

Put in pyrex. Let gel.

Don and Lyn

MRS. HOCKLEY'S STRAWBERRY JELLO

From Lyn Sewell

1 large box strawberry jello

2 cups boiling water

10 oz. frozen strawberries

small can crushed pineapple

2 sliced bananas

Pour half mixture into dish.  Set in refrigerator until firm. 

Top with 4 oz. sour cream. 

Then add the other half of the jello mixture.  Chill until firm.

PUMPKIN BREAD

PUMPKIN BREAD

From Lyn Sewell   (from Janis Weedman)

3 ½ cups flour

2 t. soda

1 ½ t. salt

2 t. pumpkin pie spice

3 cups sugar

1 cup oil

4 eggs

2 cups pumpkin

2/3 cup water

1 cup nuts, optional

Sift all dry ingredients into large bowl. Mix well.

Combine remaining ingredients and blend well with dry mixture.

Pour into well-greased and floured loaf pans (or one angel food cake pan).

Bake for one hour at 350 degrees.

Cool slightly before removing from pan.

RANCH STYLE BEANS

Phyllis and her grandchildren

RANCH STYLE BEANS

From Phyllis White

Phyllis says, "This is one I use for most summer holidays or cookouts."

1 lb. lean ground beef

1 envelope green onion dip mix (I use ranch if I can't find green onion.)

1 (16 oz.) cans pork and beans in tomato sauce

1 (16 oz. ) can kidney beans, drained

1 cup catsup

2 tbs. prepared mustard

2 tsp. vinegar

In large skillet or slow cooking pot with browning unit, cook meat until red color disappears.  

Drain off excess fat.  In slow-cooking pot, combine all ingredients.  Cover and cook on low 3-4 hours.

Makes 8 servings.

BREAD AND BUTTER PICKLES

my sister cooking with her grandkids

BREAD AND BUTTER PICKLES 
From Lyn Sewell    (Kathryn Sewell's recipe)

Don says, "This recipe is the best!"

25-30 medium-sized cucumbers
8 large white onions, chopped (I use any kind)
2 large sweet peppers, chopped
1/2 cup salt
5 cups vinegar
5 cups sugar
2 T. mustard seed
1 tsp. turmeric
1/2 t. cloves

Wash cukes and slice as thin as possible.

Chop onions and peppers; combine with cukes and salt. Let stand 3 hours. Then drain.

Combine vinegar, sugar and spices in large kettle; bring to a boil.

Add drained cuke mixture; heat thoroughly, but do not boil.

Pack in hot jars and seal at once.

QUICK SPAGHETTI MEAT SAUCE

QUICK SPAGHETTI MEAT SAUCE

From Lyn Sewell

3/4 to 1 pound ground beef or turkey

1 onion, chopped

28 oz. jar of spaghetti sauce (your favorite variety)

1 can tomato soup

water

seasonings to taste

Brown ground meat and onions together until tender.  Add jar of spaghetti sauce. Stir in one can of tomato soup and one soup can of water.  Add oregano, garlic, and/or Italian seasonings to taste!

STRAWBERRY PIE

Don and Lyn

STRAWBERRY PIE

From Lyn Sewell (shared from Mrs. Mobley)

1 cup sugar

1 cup water

3 T. cornstarch

1/2 t. red food coloring

3 T. strawberry jello

strawberries

pie crust, baked

Cook first five ingredients until thick, stirring constantly.  When mixture turns clear, it is finished.

Let cool. Fold in strawberries.  Put in baked pie shell. Chill.

COLE SLAW DRESSING

 Wilma Luthe

daughter of Elbern and Marie Myers,
sister of Ada Myers Parks

COLE SLAW DRESSING

From Wilma Luthe

Ada says, Wilma's Cole Slaw Dressing is really great!

3/4 cup sugar
1/2 cup mayonnaise
1/4 cup vinegar
1/2 cup evaporated milk
salt and pepper

Blend all together; use whatever vegetables you like in your slaw; i.e. cabbage, carrots, green pepper, tomatoes, etc.  Enjoy!  

It's also good a day or two after fixing it.

PICKLE WRAPS

 Rob and Sarah Wilson

PICKLE WRAPS

From Sarah Wilson

Rob is Ada Parks' son and Elbern and Marie Myers' grandson.  Sarah's Pickle Wraps are the hit of any family gatherings.

1 pkg. neufchatel cheese (the lower-fat cream cheese)
1 pkg. Buddig beef slices
1 jar dill pickle spears (I try to look for some that aren't too big around or I end up cutting them in half.)

Set toothpicks out ready to grab easily w/messy fingers during wrapping process.

Warm cream cheese until soft and spreadable.  (May repeat as needed if it firms up while working).  Drain pickles and pat dry with a paper towel.  Set aside.  On a cutting board, place 1 slice of beef.  Spread on a thin layer of cheese.  Place one pickle about 2/3 of the way down the slice.  Flip the bottom of the slice up over the pickle and roll it the rest of the way. 

Secure roll with toothpicks (I generally use 5 - place one in the middle then 2 on either side), then cut between each toothpick with a sharp knife.

Note: It's messy but yummy.  I often trim off the pointy ends if they look funny.

FUDGE PUDDLES

Damon and Lucy

FUDGE PUDDLES

From Lucy Reid

Preheat oven to 325 degrees.

Crust:                                                          

½ cup butter, softened                          

½ cup creamy peanut butter                 

½ cup white sugar                                 

½ cup brown sugar                                

1 egg                                                       

½ teaspoon vanilla extract                    

1 ¼ cups flour                                        

¾ teaspoon baking soda

½ teaspoon salt

Sift together flour, soda and salt.  Cream butter, peanut butter, white & brown sugar. 

Mix in egg and vanilla. Stir in flour mixture. 

Shape into 48 – 1 inch balls.  

Bake in mini muffin tins  at 325 degrees for 14-16 minutes.

Immediately, make wells in center.  Cool 5 minutes, then remove to wire racks. Make filling and fill each well. Top with a pecan half.

Filling:

1 cup milk chocolate chips
1 cup semi-sweet chips
1 14-oz. sweetened condensed milk
1 teaspoon vanilla
3/4 cup pecan halves (to top each muffin after baking)

Put chocolate chips in double boiler over simmering water. 
Stir in milk and vanilla; mix well.

 

BROCCOLI CASSEROLE

Elbern and Marie Reid Myers

Marie is my Dad's sister

BROCCOLI CASSEROLE

From Marie Reid Myers

2 (16-oz.) pkgs. frozen, chopped broccoli

2 cups cooked rice

1 can mushroom soup

1 can chicken soup

1 cup shredded, sharp cheddar cheese

1 medium onion, diced

1 cup chopped celery

Saute celery and onion in butter until limp.  

Mix all ingredients and place in buttered casserole.

Almonds can be added, as well as 2 cups chopped meat of your choice.

Bake at 375 degrees for 15-20 minutes.

QUICK PEANUT BUTTER FUDGE

Tom and Ada Parks
Ada is my cousin, daughter of my Dad's sister, Marie

QUICK PEANUT BUTTER FUDGE

From Ada Myers Parks

This recipe is Tom's favorite "Christmas" candy.

3 cups sugar

4 and 1/2 T. butter

1 (12 oz.) can evaporated milk

1 and 1/2 cup mini marshmallows

1 (18 oz.) jar creamy peanut butter - Be sure to give attention to the oz. on      the peanut butter jar.

1 and 1/2 t. vanilla

Combine sugar, butter and evaporated milk in an electric skillet. Set thermostat at 280 degrees.

Bring mixture to a boil; boil for 5 minutes, stirring constantly.  Turn off skillet.

Add marshmallows, peanut butter and vanilla.

Stir until marshmallows and peanut butter are melted and blended.

Pour into buttered 8x13-inch Pyrex dish.

Cool; cut into squares.  Yield: 3 pounds candy.

ENJOY!!

JUDI'S CAKE

Grandpa and Grandma (John and Judi) having fun!

Judi and Gavin

JUDI'S CAKE

From Judi

1 box vanilla wafers, crushed*

1 box raisins

1 pkg. coconut

1 pkg. pecans, chopped

1 can Eagle Brand Sweetened Condensed Milk

Mix ingredients together. Lightly mash into greased pyrex square. 

Refrigerate.  

*Note:  Stir last four ingredients and then add crushed vanilla wafers gradually until the consistency is moist and chewy--the recipe can be dry if there are too many crushed vanilla wafers.

MEATBALLS

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.

POT ROAST

My sister with her daughters and granddaughters

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.

DAN'S FAVORITE NO-BAKE COOKIES

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!!

GRANDMA'S GOOD SUGAR COOKIES

Anna, Pearl, Wiley, Victor, Wilma, Violet

GRANDMA'S GOOD SUGAR COOKIES

From Anna Pottorff

1 cup powdered sugar

1 cup granulated sugar

1 cup butter (oleo)

2 eggs

1 cup Crisco oil

1/2 t. salt

1 t. soda

1 t. cream of tartar

1 t. vanilla

4 cups flour

Cream butter and sugars. Add eggs. Beat until smooth and creamy.

Add soda and cream of tartar to 4 cups flour. 

A little at a time, add flour mixture to creamed mixture; add vanilla.

Put in refrigerator and chill overnight. 

Form into balls, roll in sugar. 

Place on greased cookie sheet. 

Mash down with bottom of glass.

Bake at 350 degrees for 10 minutes.