ARTICHOKE DIP

 

MOM'S FAMOUS ARTICHOKE DIP

From Kaylee Reid

Preheat oven to 350 degrees.

1 (8 oz.)  block cream cheese

4 oz. mozzarella cheese, shredded

4 oz. parmesan cheese, freshly shredded

4 oz. mayonnaise

1 (15 oz.) can artichoke hearts, water packed, chopped well

4 cloves garlic

shakes of white pepper

paprika sprinkles

spinach, cooked, optional

Combine all ingredients in mixer bowl and blend until smooth. Some lumps are fine. Spinach may be added to the mixture, if desired.

Place in an 8 x 8 oven-safe dish.

Bake 15 minutes at 350.

Stir and then sprinkle paprika on top.

Bake 15 minutes more to cook through. Dip is finished when bubbling in the oven.

Serve with tortilla chips or French bread rounds.

HEALTHY COOKIE DOUGH DIP/DESSERT HUMMUS

HEALTHY COOKIE DOUGH DIP/DESSERT HUMMUS

From Lora Troyer

1 can garbanzo beans, drained and rinsed
1/8 t. salt, heaping
1/8 t. baking soda, plus a tiny bit more
1 T. plus 1 t. vanilla
1/4 cup coconut oil
1 1/4 cup pitted dates
1/3 cup chocolate chips
2 T. oats
flax seed, optional

In a bowl cover the dates with 1/2 cup water and let this sit for 8 hours or longer.

Add all ingredients, including dates and soaking liquid - except chocolate chips - to a food processor and process until very smooth, about 2 minutes.

Refrigerate before enjoying.

Sprinkle in chocolate chips.

Lora's note:  This can be served as a dip with graham crackers and pretzels, as a spread on pancakes or waffles or bananas, or eaten with a spoon!

BUTTERSCOTCH SAUCE

BUTTERSCOTCH SAUCE

From Billie Reid

Mix in saucepan over medium heat:
1 cup brown sugar
1/2 cup granulated sugar
2/3 cup undiluted Carnation
1/4 cup butter
2 T. corn syrup
1/4 t. salt

Cool slightly.

Stir in 1 t. vanilla and 1/3 more undiluted Carnation.

Serve warm or cold.

1-2-3 FUDGE SAUCE

1-2-3 FUDGE SAUCE

From Billie Reid

Combine over hot water or low heat:
1 large can Carnation
2 cups sugar
3 squares bitter chocolate

Cook 15-20 minutes, stirring just occasionally.

Remove from heat; add 1 t. vanilla.

Beat until smooth.

Serve hot or cold over ice cream, cake or pudding.

HOT FUDGE SAUCE

HOT FUDGE SAUCE

From Billie Reid

1 1/2 cup evaporated milk
2 cups sugar
4 squares unsweetened chocolate
1/4 cup butter
1 t. vanilla
1/2 t. salt

Heat milk and sugar to boiling point. 

Boil 1 minute while stirring.

Add uncut chocolate, stir and heat until melted.

Remove from heat and beat with a beater until smooth - about 1 minute.

Add butter, vanilla and salt.

Cool.

Put in jar.

Warm up for ice cream topping.

SALSA VERDE

SALSA VERDE
From Kristi Templeton

1 lb. tomatillos
2 jalapeno peppers
2 cloves of garlic, peeled
1/2 medium onion, quartered, plus 1/3 cup finely chopped onion, divided
1 cup chopped cilantro,  thicker stems removed first
1/3 to 1/2 cup water
kosher or sea salt, to taste
1/2 t. ground cayenne pepper, optional

Remove the husks from the tomatillos; discard husks.  Rinse fruit well to remove sap.

Cut the stemmed tops off the jalapenos then split them in half. Using a spoon, scrape away the seeds and veins.  This is where the main heat lives. If you don't mind the heat, leave the peppers whole.

Lightly grease a griddle or skillet, rubbing excess off with a paper towel. Place on medium heat.  When it's hot, place the tomatillos, peppers, garlic and onions on the hot surface. Allow to blister, turning veges over with tongs to soften and slightly blister as much surface as possible.  The peppers, onions and garlic will soften and blister the fastest.  After about 5 minutes, remove the onions, garlic and peppers to the bowl of a blender.  Continue roasting the tomatillos for another 5-8 minutes.  Optional, carefully slice the tomatillos in half to accelerate the roasting.  Once the tomatillos have started to soften and are just starting to release their juices, remove them to the blender.

Alternate broil method to paragraph above (from Kristi's friend): Instead of stove top, you can put a little oil on all the items (except cilantro) and put them on a cookie sheet or baking pan and put under broiler for a few minutes to get a nice char. Then put in oven for about another 10-15 minutes and let the tomatillos break down some more for a really good flavor.

Allow to cool for a few minutes, then add 1/3 cup water, place the blender lid on loosely, holding it in place with a kitchen towel and puree until just slightly chunky to smooth, depending on personal preference.  Add more water if a thinner consistency is desired.

Pour the salsa into a bowl, add salt to taste.

Stir in the cilantro and the chopped onions (feel free to add these to the puree if you don't like the chunky cilantro and onions.  Adding them after the fact adds texture back to the salsa).

If more heat is desired, add the cayenne, to taste.

Place in an airtight container-preferably a glass jar-and store in the refrigerator for up to a week.  Add a squeeze of lime juice to freshen as needed. 

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.

APPLE BUTTER

Photo: our family in the early 90s

Photo:  all grown up in 2007

This recipe for apple butter...a favorite in our family.

  

APPLE BUTTER 

From Judi Troyer   (from Eldona Conklin)  

1/4 t. mace

1/2 t. ground nutmeg

3 t. cinnamon

1 1/2 t. whole cloves

Tie spices in a double cheesecloth bag.

3 lbs. fresh apples, blanched, peeled and pureed

2 1/2 cups honey

1/4 cup lemon juice

3/4 cup fresh orange juice

Combine ingredients, add cheesecloth bag with spices and simmer until apples cook down to a thick sauce. (This takes several hours.)  Remove spices. Pour into hot sterilized jars and seal.

Can substitute apricots, plums, or peaches for fruit.

SPICED PECANS

Top photo: Mabel and Wilbur Reid

Next photo: the Roy and Bessie Reid family, 1948
(Wilbur and Mabel, in center on back row)
Next photo: Wilbur and Mabel, Wilbur Jr, Ada, Roy

SPICED PECANS

(Given to me by Aunt Mabel many years ago-the recipe was from a friend of hers)

3 cups whole pecans

1 cup sugar

1/2 cup water

1 teaspoon cinnamon

1/2 teaspoon salt

1 1/2 teaspoons vanilla

Heat pecans in 325 degree oven for 5 minutes, stirring once.

Butter over sides of two-quart saucepan. Combine in saucepan water, sugar, cinnamon, and salt. 

Heat and stir til mix comes to a boil. Cook without stirring to a soft boil stage (or 230 degrees).

Remove from heat. Beat by hand one minute until mix begins to get creamy. Add vanilla and warm pecans. Stir gently until pecans are well-coated.

Turn onto a buttered cookie sheet and separate with forks.

JOHN'S SPAGHETTI SAUCE

Today's recipe is John's sauce for spaghetti, pizza or other pasta dish. The photos above are from our 2011 Christmas trip to Florida. In the top photo, John is reading with Ari and Mikalen. In the next photo, he is preparing dough for a pizza crust. 

JOHN'S SPAGHETTI SAUCE

From John Troyer

2  28-oz. cans  Progresso peeled tomatoes with basil

2  lbs. ground beef

2  12-oz. cans Hunt's tomato paste  

1  4-oz. Green Giant mushrooms, pieces & stems

2  29-oz. cans Hunt's tomato sauce

1  15-oz. can LeSeur very young small early peas

1  t. salt

2 T. sugar

1/4 t. oregano

1/2 t. parsley

2 bay leaves

4 large carrots

4 chicken boullion cubes

4 beef boullion cubes

Brown and drain the ground beef.

Cut the carrots lengthwise into quarters.

In a blender, blend the tomatoes, peas, mushrooms, and ground beef.

Bring all ingredients to low boil; then add carrots, bay leaves and boullion cubes.

Simmer for three hours minimum, stirring occasionally.

Remove carrots and bay leaves after three hours.

Serve with pasta or save to use the next day. Flavors are better the second day.

(This recipe makes enough for two family meals. It can be cut in half, if less is needed.)