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.