ROCKY ROAD BROWNIES

ROCKY ROAD BROWNIES

From Barbara Thompson

1 cup all purpose flour
1 cup sugar
1 cup melted butter
1 cup chopped nuts
2 t. cocoa
2 eggs
1 t. vanilla
1 pkg. mini-marshmallows

Combine flour, sugar and cocoa; stir in melted butter.

Add eggs, one at a time, beating well after each addition.  

Stir in vanilla and nuts.

Pour batter into a greased and floured 13x9 pan.  Bake 30-40 minutes at 375.

Sprinkle marshmallows evenly over top of hot brownies.

Spread with Fudgy Frosting.  

Cool and cut into squares.

Makes about 30 brownies.

FUDGY FROSTING

1 box powdered sugar
1/3 cup cocoa
1/2 cup melted butter
1/3 cup evaporated milk
1/2 t. vanilla

Combine powdered sugar and cocoa; add remaining ingredients and beat well.

Makes about 2 cups.  Spread on brownies and marshmallows.

Tip:  I usually half this recipe to cut down on sweetness and calories and it's still plenty rich.

POOR DAVID'S STEW

POOR DAVID'S STEW

From Billie Reid

1  12-oz. pkg. great Northern beans  (or canned beans)
salt
3/4 lb. ham hock or meaty ham bone
2 qts. water
1 medium onion
1 rib celery, sliced
1/2 t. salt
2 fresh turnip roots with greens, chopped
2 carrots
2 T. olive oil
1 medium onion, chopped
1 green pepper, seeded
1 medium fresh tomato, peeled and chopped (or 1/2 cup canned tomatoes)
black pepper, to taste

Pick over and wash beans.  Cover with water.  Add 1 T. salt. Soak overnight.

On the next day, bring 2 quarts water to boil; add ham hock.  

Drain and rewash beans.  Add beans and ham hock to 2 or more quarts boiling water.

Add whole onion, celery and 1/2 t. salt. Cook until beans are barely tender.

Add chopped turnip roots and greens, potatoes and carrots.

Meanwhile, heat oil in skillet.  Saute until golden green pepper and onion.

Add chopped tomatoes and cook about 5 minutes, mashing a bit and stirring occasionally.

Season with black pepper and salt, if desired.

Continue cooking until vegetables are cooked.  

Remove meat. Cut away from bone and cube.  

Add the meat to soup and cook 5 more minutes.

Serves 6 generously.

SWEDISH MEAT BALLS

SWEDISH MEAT BALLS

From Judi Troyer

l lb. ground beef
1 small onion, grated
1/4 cup chopped parsley
1 egg, unbeaten
1 slice bread, crumbled
1/2 t. salt
1/4 t. marjoram

Combine above ingredients; reserve.

Sauce:

1 can condensed tomato soup
1/2 soup can water
1/4 t. salt
1 T. chopped onion
dash curry powder
dash ground cloves

Combine sauce ingredients in large frying pan.  Heat to boiling.

Stir often, then turn off heat.

Form seasoned beef lightly into about 48 bite-sized balls and drop into sauce.  

Heat sauce to boiling. Cover pan and simmer 5 minutes, or just until meat balls are cooked.

BAR B Q BEEF

BAR B Q BEEF

From Judi Troyer   (Dorothy Minzler)

Roast a rolled or rump roast. Refrigerate to let it get cold. Then shred.

8 oz. can tomato sauce
1/4 t. tabasco sauce
1/2 t. chili powder
1/4-1/2 cup onion
salt to taste

Mix above with beef. Let sit overnight.

Cook next day 4-5 hours on low in crockpot.

CHEESY CHICKEN ENCHILADAS

CHEESY CHICKEN ENCHILADAS

From Lyn Sewell (Cheryl Jensen)

2 T. minced onion
1/4 cup butter
2 chopped tomatoes
4 chicken breasts, cooked and diced
1 dozen tortillas
1 pint cream
4 chicken bouillon cubes
1 lb. jack cheese

Brown onion in butter.

Add tomatoes and simmer 5 minutes.

Add cooked and diced chicken and simmer 20 minutes.

Brown tortillas in oil. Drain on towel.

Fill tortilla with chicken mixture. Then roll it up and put in 9x13 dish.

Dissolve bouillon cubes in cream and pour over enchiladas.

Bake covered for 30 minutes at 350, or until bubbly.

TROPICAL CHICKEN

TROPICAL CHICKEN

From Judi Troyer  (from jar of Musselman applesauce)

2 1/2 lb. fryer, cut up pieces
1  15-oz. jar apple sauce
1/2 cup orange marmalade
1/4 t. nutmeg

Season chicken with salt and pepper.

Place skin side down in a 9 x 13  2" baking dish.

Mix apple sauce, marmalade and nutmeg. Pour around chicken.

Bake in oven at 375 for 35 minutes.

Turn chicken and spoon sauce over pieces.

Bake 35 minutes more.

Serve with sauce drizzled. 

HOMEMADE VEGETABLE SOUP

HOMEMADE VEGETABLE SOUP

From Pearl Holmes   (from Lakeland Ledger, Jeanne Sarna)

2 lbs. beef stew meat, cut into bite-size pieces
1 cup bell pepper, seeded and chopped

1 cup chopped onion
1 cup chopped celery
5 cloves minced garlic
1 cup tomato, chopped
6 cups water
2 10-oz. boxes frozen mixed vegetables
1 can creamed corn, undrained
2 cups diced white potatoes
1/2 of 10-oz. box frozen okra, bite-size pieces
1/2 cup catsup
2 T. salt
2 T. black pepper (or to taste)

In large soup kettle over medium heat, brown meat 2 minutes.

Add bell pepper, onion, celery, garlic, tomato and water.

Reduce heat to low, cover and cook for about 1  1/2 hours.  

Add mixed vegetables and cook another 1/2 hour.

Add  creamed corn, potatoes, okra, catsup, salt and pepper and cook 1/2 hour longer.

Makes 12 servings.

CHICKEN IN SOUR CREAM

CHICKEN IN SOUR CREAM

From Billie Reid

3 large chicken breast pieces, split
1 t. salt
3 T. flour
1 cup sour cream
1 can condensed cream of mushroom soup
1/2 cup water
1/2 cup unblanched sliced almonds
chopped pimientos
paprika

Place chicken pieces in flat baking dish.

Sprinkle with salt.

Combine flour and sour cream.

Add soup and water. Pour over chicken.

Sprinkle with almonds, pimiento and paprika.

Bake uncovered at 325 for  1  1/2 hours, basting occasionally.

Serves 4-6.

Tip:  you can substitute other chicken pieces without boning, if desired. 

CHICKEN IN A POT

CHICKEN IN A POT 

From Judi Troyer

2 pieces chicken
bay leaf,optional
clove of garlic
half small onion, chopped
carrot, chopped

red potato or new potato
1/2 stalk celery
parsley, few sprigs
salt
pepper
1 1/2 cup water 

Simmer 20-25 minutes.

HOLIDAY HEARTH LOAVES

HOLIDAY HEARTH LOAVES

From Judi Troyer (Sun-Maid Raisin recipe)

1/3 cup butter, softened
2/3 cup sugar
2 T. grated lemon peel
1/3 t. cinnamon
2 eggs
3 T. milk
1 t. lemon juice
2 cups flour
1 t. baking powder
1 t. salt
1/2 t. baking soda
1  1/2 cup shredded apples (peeled)
1 cup raisins
1/2 cup nuts

Cream together butter, sugar, lemon peel, and cinnamon.  

Beat in eggs until light and fluffy.  

Beat in milk and lemon juice.  

Stir together dry ingredients; add to creamed mixture, stirring until moistened.

Fold in apples, raisins and nuts.

Spoon batter into 3 greased miniature loaf pans.

Bake at 350 for 40-45 minutes, until toothpick inserted in center comes out clean.  

Tip:  can be baked in one loaf pan - increase baking time to about 1 hour.

BLACK FOREST CAKE

BLACK FOREST CAKE

From Lucy Reid  (Contemporary Resort Hotel recipe)

Combine  and mix thoroughly:
5 oz. sugar
1/4 cup shortening
2 egg yolks


Blend in and mix well:
1/2 cup buttermilk
1/8 t. salt
1 cup cake flour
1 T. cocoa
1/2 t. baking powder
1/4 t. baking soda

Set aside.


Whip until stiff:
1 oz. (2 T.) sugar
2 egg whites

Fold the two mixtures together very carefully so as not to break down egg whites.

Divide batter into 3  8" or 9" layer tins.  Layers will be thin.

Bake 15 minutes at 360.

Filling

1  8 oz. container Cool Whip
1/2 cup powdered sugar
Hershey's syrup to desired color and taste (lightly)


Decorate cake with chocolate sprinkles.

ASPARAGUS CASSEROLE

ASPARAGUS CASSEROLE

From Anna Pottorff

1 can asparagus tips (or freshly cooked)
2 cups crushed crackers
1/2 cup butter
1/2 lb. grated cheese
1 can mushroom soup

Grate cheese and mix with cracker crumbs and butter. 

Add liquid from asparagus to soup.

Place layer of cracker crumbs, cheese and butter, then asparagus, then soup mixture.

Alternate ingredients.

Bake at 350 for 20 minutes.

BROCCOLI 'N' CORN CASSEROLE

Photo: Top Row, Wilma, Anna, Violet, Pearl; Seated, Wiley, Della, Victor

BROCCOLI 'N' CORN CASSEROLE

From Anna Pottorff

1  16-oz. can creamed corn

1 10-oz. pkg. frozen broccoli

1 egg, beaten

1/2 cup cracker crumbs

1/2 cup shredded cheddar cheese

1 T. minced onion

2 T. melted butter

1/2 t. salt

dash pepper

Mix 2 T. butter and 1/2 cup crumbled Corn flakes.  Sprinkle over mixture. 

Bake at 350 for 35-45 minutes.

BERRY WARM UP

BERRY WARM UP

From Judi Troyer   (Lipton ad back in the 70s)

3 T. Lipton Instant Tea powder
1/3 cup pure lemon juice
1/2 cup orange juice
1/2 cup sugar
1/4 t. ground cinnamon
1/4 t. ground nutmeg
4 cups water
2 cups cranberry juice cocktail

In large saucepan, combine all ingredients; heat through. 

Serve in cups or mugs and garnish, if desired, with lemon or orange slices.

Six servings.

Tip:  You may want to start with less sugar and add more later after tasting. I find that recipes usually have too much sugar for what we are used to and prefer.

DILL CHEESE TOASTIES

DILL CHEESE TOASTIES

From Judi Troyer

Place crisp, saltine crackers, salt side down, on baking sheet.  

Top each cracker with a dill pickle slice.

Top pickle slices with a square of cheddar or American cheese.

Sprinkle with paprika, if desired. May sprinkle garlic salt, pepper or other seasoning, if desired.

Broil cheese-topped crackers 5" below heat, until cheese melts.

Serve at once.

SNOW ICE CREAM

SNOW ICE CREAM

From Judi Troyer (Eldona Conklin)

2 eggs
honey, to taste
1 t. vanilla
1 cup milk

Mix above in blender.

Fill "dutch oven" sized pan with snow.  Add the ingredients in the blender.

Serve immediately - enjoy!  

Just saw this variation on facebook.

TAMALE VEGETABLE PIE

TAMALE VEGETABLE PIE 1964

From Barbara Thompson (copied from Lora Chambers 4-19-66)

2 cups chopped onion
2 T. salad oil
1 can mushrooms
3/4 cup chopped bell pepper
2 t. salt
4 t. chili powder
1 lb. ground beef
2 T. flour
1 can ripe olives
1 can whole kernel corn
1 can tomatoes
1 T. sugar
1  1/2 cups cornbread topping

Cook onion, meat, pepper, chili powder, flour in oil in skillet for a few minutes.

Put in large caserole (everything but topping).

Cook in 400 degree oven 30 minutes without topping - then 30 minutes with topping.

Notes 6-7-94:  Since can sizes aren't indicated, please assume regular sized corn and tomatoes, 4 or 6 oz. black olives (your preference) and 4 oz. mushrooms (or 2 oz. depending on your choice).   I drained cans somewhat.

POTATOES, TOMATOES, AND GREEN BEANS

POTATOES, TOMATOES, AND GREEN BEANS

From Kristin Troyer (Dale Lee)

Boil a small bag of small new potatoes (I like the yellow ones), cut into quarters, for about 12 minutes in salted water.

While potatoes are boiling, in a large skillet melt 3 large blobs (I'm big on exact measurements) of butter.

While butter is melting, chop half of a medium sized onion into small pieces.

Saute the onion pieces in the butter on medium heat until almost starting to brown.

Add the potatoes and saute for another 6 minutes.

Add exactly 2 large handfuls of frozen green beans, broken into reasonable-sized pieces.

Saute with added beans another 4 minutes, then add enough grape tomato halves to balance the green-ness of the green beans.

Saute about one minute more, sprinkle lightly with garlic salt, then serve.

 

FETTUCCINE WITH BUTTER AND PARMESAN

FETTUCCINE WITH BUTTER AND PARMESAN

From Jennifer Johnson (Tabatha Colson)


14 oz. fresh or dried fettuccine
1 1/3 cups freshly grated parmesan cheese
1/4 cup unsalted butter, cubed
salt and ground black pepper


Cook the pasta in a pan of salted boiling water according to the instructions on the packet.  

Drain thoroughly, then tip into a warmed bowl.

Add the butter and parmesan, 1/3 at a time, tossing the pasta after each addition until it is evenly coated.  

Season to taste and serve.

STIR-FRIED CHICKEN WITH THAI BASIL

STIR-FRIED CHICKEN WITH THAI BASIL

From Jennifer Johnson (Tabatha Colson)

4 skinless chicken breast fillets, cut into strips
2 red bell peppers
1 small bunch of fresh thai basil
2T. garlic infused olive oil
salt and ground black pepper


Using a sharp knife, slice the chicken breast portions into strips.  

Halve the peppers, remove the seeds, then cut each piece of pepper into strips.

Heat the oil in the wok or large frying pan.  

Add the chicken and red peppers and stir fry over a high heat for about 3 minutes, until the chicken is golden and cooked through.  Season with salt and ground black pepper.

Roughly tear up the basil leaves, add to the chicken and peppers and toss briefly to combine.  Serve immediately.

GINGER COOKIES

GINGER COOKIES

From Jennifer Johnson  (Tabatha Colson recipe)

yummiest and only 46 calories, 1.5g fat per cookie

3/4 c. margarine, softened
1 1/3 c. sugar + (1/3c. for later to roll in)
1/2 c. molasses
2 eggs
4 c. flour
1 T. + 1 t. baking soda
2 t. ground ginger
2 t. ground cinnamon
1 t. ground mace


Cream margarine, gradually add 1  1/3 cup sugar, beating at medium speed until light and fluffy.  

Add molasses and eggs, beat well.

Combine flour and next four ingredients. Gradually add to creamed mixture, mixing until well blended.  

Divide dough in half, wrap each portion in plastic wrap and freeze for 30 minutes.

Roll dough into 1 inch balls and roll in remaining sugar.  

Place 2 inches apart on a cookie sheet that has been sprayed with cooking spray.  

Bake at 350 degrees for 12 min. for soft cookies and 15 min for crunchy cookies.  

Remove and cool.  Store in airtight container.  

Makes 100 cookies.

SALLY'S SAUSAGES

SALLY’S SAUSAGES

From Lucy Reid (recipe from Susan  Wilkin) 1 stick butter 2/3 cup brown sugar 2/3 cup chopped pecans 1 lb. cocktail wieners or sausages 2 tubes crescent rolls
Combine butter, sugar, and pecans.   Heat until fluid and mixed.   Divide between 2-8 ½ x 11 inch dishes or 2-9 x 13 inch dishes.   Cut each crescent roll into 3 triangles.   Roll sausage in each and place in dish.   Bake at 375 degrees for 20 minutes.  Makes 48. Recipe Note:  Can easily make half the recipe.

PUMPKIN CHOCOLATE CHIP MUFFINS

PUMPKIN CHOCOLATE CHIP MUFFINS

From Kate Wilkin (cousin of Rachel Brown)

1 cup pumpkin puree

2 large eggs

1/2 cup plain yogurt

1/2 cup canola oil

1 tsp. vanilla

3/4 cup whole wheat flour

3/4 cup bran

3/4 cup white sugar

1 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp. cinnamon

1/2 tsp. salt

1 cup chocolate chips

1. Mix pumpkin, eggs, yogurt, oil, and vanilla in small bowl.

2. Mix flour, bran, baking powder, baking soda, sugar, cinnamon, and salt in large bowl.

3. Add wet ingredients to dry ingredients, mix until moist.

4. Fold in chocolate chips, mix again, but only to combine.

5. Bake muffins at 400 degrees for 18-20 minutes.

BAKERY LIKE CUT OUT COOKIES

BAKERY LIKE CUT OUT COOKIES

From Lucy Reid

1  1/4 cups powdered sugar

1 t. salt

1 egg

1/2 t. vanilla

1  1/4 cups Crisco shortening

1/4 t. baking soda

1/2 cup milk

4  1/4 cups cake flour

Mix all ingredients at once in a large bowl.

Roll out desired thickness.

Cut in shapes. Bake at 375 for 7-8 minutes, or until bottoms are slightly brown. Be careful not to over bake. Cookies do not spread.

ICING FOR PAINTING  (color as desired)

2 cups powdered sugar

1 t. corn syrup

1/8 t.  meringue powder

Add water until desired thickness.