COPPER PENNY CARROTS

family photo - Phyllis, my cousin, is in the center

COPPER PENNY CARROTS

From Phyllis White

2 lb. carrots, sliced round; cook until tender; drain.

Place in casserole dish a layer of carrots, 1 onion sliced (not rings), and 1 green pepper (cut same way)

Marinate overnight in:

1 can tomato soup

3/4 cup vinegar

1 tsp. mustard

1 cup sugar

½ cup Mazola oil

1 tsp. Worcestershire sauce

Salt and Pepper

Pour mixture over carrots, onion and green pepper.  Refrigerate overnight.

CHICKEN ALL' ITALIANA

Photo: Jessie Lee,  summer of 2010

Photo:  Jessie Lee and Charles Troyer, 1962

 Photo: Jessie Lee holding Rick, John's brother, 1955

CHICKEN ALL' ITALIANA
From Jessie Lee Troyer

1  1/2 lb. boneless chicken breasts, sliced in half to make filets

3-4 Tablespoons cooking oil

1/4 cup chopped green olives

3 T. capers, chopped

1/4 cup water

1/4 cup shredded mozzarella cheese

salt and pepper, to taste

Brown chicken breasts in hot oil over medium heat. Add chopped green olives, capers and water and sprinkle with salt and pepper.   Cook, covered, over low heat about ten minutes or until done.

Sprinkle shredded mozzarella cheese over each piece of chicken and leave over heat only two or three minutes, or sufficient time for cheese to melt.

Serve immediately.  6-8 servings.

STRAWMALLOW DELITE

Mom, me on Mother's Day

STRAWMALLOW DELITE

From Judi Troyer   (Kraft)

      11-oz. can mandarin orange segments

2 cups strawberry halves

1 ½ cups sliced bananas

1 ½ cups Kraft Mini Marshmallows

Drain oranges, reserving 2 Tablespoons liquid. Combine

oranges and liquid and strawberry halves. Cover and chill for

one-two hours.

Just before serving, add bananas and marshmallows.

Serves 4-6.

SAUSAGE AND CHEESE BALLS

Top Photo: Mom playing organ for worship service at Winter Haven Christian Church (retired in 2010);  Next photo: Mom's 80th birthday;  Third Photo:  Haley, Mom, Kristi, Lexi, Lyn, Jennifer, Emily  (2008)

SAUSAGE AND CHEESE BALLS

From Billie Reid

1 lb. spicy sausage

1 lb. sharp cheddar cheese, grated

3 cups Bisquick

Let cheese and sausage get to room temperature. 

Mix together with Bisquick.  Form into 1 inch balls.

 Bake at 325 for 20 minutes.

WHIPPERSNACKER CRACKERS

Larry and Ada Johnson (Ada is my cousin)

WHIPPERSNACKER CRACKERS
 From Ada Johnson

Ada says, "...so easy and quick.  The foster kids used to

call this our emergency dessert."

Club Crackers

1/2 cup  butter

1/2 cup granulated sugar

1 t. vanilla

1 cup chopped walnuts

Line jelly roll pan with crackers.

Mix butter, sugar, vanilla and nuts and boil for 2 minutes.   

Pour over crackers and bake at 350 degrees for 10-12 minutes.

Immediately remove from pan and place on waxed paper.  May sprinkle with

cinnamon.

ALTERNATE IDEA- Use Graham crackers and use brown sugar

LEMON-LIME SALAD

Photo: Freda (Freda was married to Leo, Jessie Lee's brother)

 

LEMON-LIME SALAD

From Freda Osgatharp

1  3-oz. pkg. lime jello

1  3-oz. pkg. lemon jello

2 cups boiling water

1 lb. 4-oz. can crushed pineapple

Mix jellos in water and stir to dissolve completely.

Cool.

Add pineapple and juice.

In another bowl, mix:

            1 cup mayonnaise

            1 cup small curd cottage cheese

            1 can Eagle Brand sweetened condensed milk

            1 cup pecans

            1 t. horseradish

Mix together.

Add mixture to jellos and pineapple.

Stir together.

Pour into a lightly greased 9 x 13 pan.

Chill until firm.

Serve on salad greens.

BROCCOLI SALAD

Top Photo: Ada and Larry Johnson, Suzy and Roy Reid, Linda and Wilbur Reid
Next: Linda and Wilbur Reid

BROCCOLI SALAD

From Linda Reid

4 stalks broccoli

8 large mushrooms

1 medium green pepper

3 stalks celery

1 small cauliflower

(I don't use only these vegetables; I sometimes use

carrots and water chestnuts, etc.)

Dressing:

1 cup sugar

2 t. dry mustard

1 t. salt

1/2 cup vinegar 

1 1/2 cup oil

1 small onion, grated

2 T. poppy seeds