Recipes
All Of The Following Recipes Are Tried, Tested And Truly Delicious!
POTATO SALAD
Cook 12 potatoes until almost soft. Chill for 20 minutes. Chop potatoes into squares. Add chopped green onions and lots of your choice of mayo. Stir it all together, sprinkle some paprika on top and add halved hard boiled eggs, if desired. Easy and GOOD!
MACARONI SALAD
One Cup Macaroni
1/2 Cup Chopped Green Onion
1/4 Cup Thinly Sliced Radishes
1/4 Cup Chopped Green Pepper
1/4 Cup Chopped Cucumber
1 Tomato - Cubed
MIX: 1/2 Cup Mayonnaise
1/2 Cup Kraft French Dressing
Cook Macaroni, run under cold water to cool.
Add in all other ingredients.
Add in Mayo dressing mixture.
Refrigerate for at least 5 hours. Perfect for a "next day" meal!
CARROT SALAD
3 pounds of carrots, sliced & cooked until just tender.
1 large onion, sliced thin.
* 1 large green pepper, chopped.
SAUCE:
1/2 Cup Oil
1/2 Cup White Vinegar
1 Cup White Sugar
1 Can Tomato Soup
1 TSP Prepared Mustard
1 TSP Worchestershire Sauce
Cook the carrots and onions together until just tender - drain - put in large bowl. Pour sauce over carrots and onions. Refrigerate for 24 hours.
* ADD GREEN PEPPER 3 TO 4 HOURS BEFORE SERVING *
STROMBOLI
The kids call it "Stromboli"... I think it had something to do with "Pinicchio" but whatever you call it, everyone calls it good! Very easy, very inexpensive and very tasty!
1 Pound Ground Beef (Browned through)
1 Large Can of Stewed Tomatoes (chopped up)
1 Cup Maccaroni (cooked well)
1 Tsp Salt
1 Tsp Pepper
1 Cup Grated Cheese (cheddar works well)
1/2 Onion (chopped)
Boil maccaroni, brown ground beef. Add tomatoes, onion, salt and pepper to ground beef in frying pan. Simmer 10 minutes.
Drain maccaroni and put into casserole dish. Add ground beef mixture to casserole dish and mix well. Layer grated cheese on top and bake over cookie sheet at 350 F for 20 minutes or until cleese melts and casserole is bubbling.
TUNA CASSEROLE
1 Can Tuna, Drained & Flaked
1 Can Peas, Drained
1 Can Cream Of Celery Soup
1/2 Cup Milk
2 Tbsp Miracle Whip
1 Cup Broad Noodles
Mix all ingredients together in a bowl while boiling noodles. Drain noodles and put it all together in a casserole dish. Bake at 350 F for 40 minutes over cookie sheet (crushed potato chips on top makes a nice "crust" if you desire.
FANTASTIC FUDGE
1 Cup Honey
1 Cup Peanut Butter
1 Cup Carob Powder
1 Cup Chopped Nuts & Seeds (Your choice!)
1 TSP Vanilla
1 Cup Coconut
Combine honey and peanut butter in a pot and cook over low heat, stirring with wooden spoon. When the mixture becomes liquid, remove from heat. Add carob powder, nuts, vanilla and coconut. Mix well. Spoon and spread mixture into pan. Refrigerate for one hour!
This is a very healthy alternative to chocolate fudge and kids love it!
ZUCCHINI LOAF
2 Eggs
1/2 TSP Baking Soda
1 Cup Sugar
1 TSP Cinnamon
1/2 Cup Oil
1 TSP Vanilla
1 1/2 Cups Flour
1/2 TSP Salt
1/2 TSP Baking Powder
1 Cup Finely Grated Raw Zucchini
Beat eggs until light and add sugar and oil. Stir together flour, salt, baking powder, baking soda and cinnamon. Add to egg mixture, beating until well blended. Mix in vanilla and zucchini. Turn into greased loaf pan and bake at 350F for one hour.
APPLE CRUNCH PUDDING
Slice 6 - 8 tart apples into a greased corning dish (8x8). Sprinkle with cinnamon and sugar (1/2 cup). Cover with topping mixture and pat down slightly. Cook at 350F for 40 minutes.
TOPPING:
1/2 CUP Brown Sugar
1/2 CUP Flour
1/2 CUP Rolled Oats
1/4 CUP softened Butter
Pinch of Salt
FRUIT COCKTAIL SQUARES
12 Graham Cracker Wafers
1 x 10 or 19 OZ. Can Fruit Cocktail
1 CAN Eagle Brand Sweetened Condensed Milk
Juice of 1 Lemon
1/2 Pint Whipping Cream
Crush wafers and mix well will melted butter, press into pan. Drain fruit, pat it dry with paper towel and add milk and lemon juice. Spread mixture over bottom of pan and bake at 350F for 30 minutes. When cooled, just before serving, spread whipped cream over top. Sprinkle more Graham Cracker crumbs over top.
FRESH PEACH PIE
FILLING:
10 peaches (between 4 & 5 CUPS when sliced)
2 TBSP Minute Tapioca
3/4 CUP Sugar
1 TSP Lemon Juice
Scald Peaches in boiling water for two minutes. Peel and slice, removing stones. Mix with remaining filling ingredients. Pour into pastry-lined pie plate. Cover with top crust (prick holes in top).
Brush top with mixture of 1 TBSP Sugar and 1 TBSP Milk.
Bake at 425F for 10 minutes. Reduce to 350F for 30 minutes longer. Bake 40 minutes in all or until syrup begins to bubble through holes. Let cool before cutting. ENJOY!
Dill Pickles
This recipie is for 4 - 1 quart sealers but can be easily reduced. I find when I pick my pickling cukes that there is usually enough for a jar or two. So I have reduced this recipe. The most critical part is your syrup of vinegar, water and salt combination. We tend to like our pickles with a little more garlic, so I always add a little extra. My grandmother would always add a small hot pepper to hers.
4 Quarts of small pickling cucumbers
4 Cloves of garlic
24 Peppercorns
4 Whole cloves
4 Dill flowers
Syrup:
12 Cups vinegar
6 Cups water
1 1/4 Cup coarse salt
Bring to a boil
Each jar - 1 clove garlic peeled, 6 peppercorns, 1 whole clove and a head of dill. Pack with scrubbed cucumbers and fill with hot syrup. Pickles are ready in 2 weeks.
Green Relish
Good for hamburgers and hot dogs!
7-9 Cucumbers
(You don't want your cukes to be to mature for the ripe seeds tend to give relish a coarse texture.)
5 Large onions
2 Red peppers
1 Green pepper
Put through food chopper. Be careful not to over-do or it will be very fine relish; but still very tasty. Add salt to taste and let sit covered overnight. Drain juice off the next day.
Mix and add to relish the following:
2 Cups white vinegar
1/2 Cup water with 3/4 cup flour (shake and pour in)
3 1/2 Cup white sugar
1/4 tsp Tumeric
1/2 tsp Ginger
1-1 1/2 Tsp Dry mustard
Shake or 2 of cayenne
Boil for 10 minutes, stirring constantly. Pour into jars and seal. Ready immediately
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