Mom's Best Recipes Cookbook

8/14/2019 Mom's Best Recipes Cookbook

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Moms BestRecipes

A Collection ofFriends & Family

Favorites

Judys Girls EnterprisesLori Pederson

Michelle Pederson-Tomes

2000


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Copyright 2000

All rights reserved. Written permission must be secured from the publisher to use or

reproduce any part of Moms Best Recipes. Permission is granted for brief quotations in

reviews or articles.

Published in California by Judys Girls Enterprises.

A portion of the proceeds from the sale of Moms Best Recipes Cookbook will bedonated to Cancer research and/or Cancer support groups.

Miracle Whip, Hidden Valley, Cool Whip, Goyas Black Bean Soup, Velveeta, CheeseWhiz, Worcestershire Sauce, V-8 Juice, Catalina Dressing, Tabasco Sauce, Doritos,

Crisco, Cold Duck, Bacardi Rum, Crme de Menthe, Crme de Cacao, Galliano and

Southern Comfort are registered Trademarks of their respective owners.

Notice: The information contained in this book is true, complete and accurate to the bestof our knowledge. All recommendations and suggestions are made without any guaranty

on the part of Judys Girls Enterprises. The editor and publisher disclaim any liabilityincurred in connection with the use of this information.

For additional copies of this book or for any comments or questions, please e-mail us [email protected] or visit our website at http://www.momsbestrecipes.com.

By phone you can reach us at (909) 946-8041 or(888) 203-6782.

Thank you and ENJOY!


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FORWARDby Lori Pederson

I have always enjoyed cooking and entertaining. Michelle and I helped our mom as shecooked for parties and holidays that she hosted at our home. We were also very active in

4-H, and exhibited our baked goods at fairs and won many blue ribbons.

As I moved away from home and had to start cooking for myself on a regular basis, I

found that cooking was a way to relax from a stressful day. My office seemed to reap thebenefits of my stress because I would always bring cookies, breads and other goodies into

the office for them to enjoy.

I have found that when I am in the kitchen cooking, the world fades away and I becomecompletely engrossed in the process of creating. Cooking has become an artistic

expression for me in which all of my joy, passion and love can be mixed into a bowl to

bring pleasure to all those around me. It is also the one thing that I can do where I feelmy mothers love deeply inside me. I can always feel her guiding touch and insights

when I cook.

Writing a cookbook is no easy task. My sister and I have revised Moms Best Recipes

more times than we want to remember. But to create a cookbook in our mothers

memory has always been important to me. It is a true tribute to her spirit and the essence

of who she was. Cooking and entertaining brought great joy to our mother. She blessedso many friends and family members with her special gift. She continues to touch us all

through the love she put into each of these recipes.

Bon Apptit


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FORWARDby Michelle Pederson-Tomes

When my sister Lori asked me to work on a cookbook of our moms recipes, I wasreluctant to say the least. I had two small children who took up most of my time and

creative energy. I could not conceive of putting together a cookbook without completely

losing my mind. It took me several years to even settle into the concept. Not my sisterLori, she has always thought this was a good idea and has encouraged me all along.

It wasnt until I got a home computer and color printer that I finally felt like this was

possible. My husband and children dont always understand why Im always on the

computer changing pictures or adding recipes, or why Im constantly e-mailing my sister

to ask her one more question. Now that they have seen the final product, I think theyfinally understand what all the fuss was about.

We havent done this alone by any means. With the help of our family and friends, wehave tested recipes, had them print the books, and asked questions on cooking methods

and recipe quantities. A lot of the recipes had never been written down. We definitely

could not have done this without their help. We thank all of you for your generosity!

This hasnt been an easy process. I have shed many tears over the loss of my mother and

that she isnt here to see what we have done in her honor. I really did not understand the

magnitude of who she was until we started this book. Many people that knew her havebeen very favorable to our book. She was at her best when she was cooking and planning

parties. It was her passion. Her friends and family were extremely lucky to have had her

to bring us all together through her generous spirit.

Although I like experimenting with new recipes, I still enjoy the traditional ones as well.

It helps me to feel connected to my family roots. My daughters Nicole and Danielle alsoenjoy cooking. They have already won blue ribbons in 4-H for their baked goods. My

husband Mark also likes to cook and create new recipes. Cooking together is a fun part

of our family life.

A quote by Harriet Van Horne sums up the way our family feels about cooking. It reads:

Cooking is like love. It should be entered into with abandon or not at all.

Happy Cooking!


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ContentsAppetizers Pg. 1

Beverages Pg. 6

Breakfast Foods Pg. 9

Soups, Salads, Side Dishes Pg. 12

Main Dishes Pg. 21

From Moms Bakery Pg. 33

Add Your Own Recipes Pg.53

Index Pg. 56


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Appetizers


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Moms Best Recipes 2000, All Rights Reserved 1

FABULOUS CHICKEN WINGS

This was our mothers most famous recipe. She made these for every party she had.

They are simple and delicious.

2 lbs. chicken wings, cut up

1 cup soy sauce

1 cup granulated sugar tsp. ginger

Salt & pepper, to taste

Preheat oven to 375F. Combine soy sauce, sugar, ginger, salt and pepper in a saucepan. Bring

mixture to a boil stirring constantly until sugar dissolves. Place chicken wings in a baking pan.

Pour sauce over chicken wings. Bake at 375F for one hour, turning chicken over after 30 minutes.

*Helpful hints: This recipe works well with raw brown sugar. Light soy sauce can also be used for

those watching their sodium level. If wings have been frozen, be sure to have them completely

defrosted before baking. Do not over cook or burn sauce, this will cause the chicken wings to have a

burnt taste. The sauce mixture can also be used over other chicken parts for a main dish. Serve

with steamed rice.

CHEESE BALL

This was a favorite holiday gift our mother gave to friends. Packaged in a nice tin or

decorative box, it makes a wonderful holiday treat.

1 (8 oz.) wedge or container of cheddar cheese (without port wine)

1 pkg. (8 oz.) cream cheese

2 tsp. dried onions

1 tsp. Worcestershire sauce

Chopped walnuts

Let cheese soften and mix. Add dried onions and Worcestershire sauce. Mix well and store in a

plastic container overnight in the refrigerator. Next day, chop nuts and form cheese into a ball and

roll in nuts. Serve with crackers.

CHOPPED LIVER

lb. beef liver, broiled

3 eggs, hard boiled

1 small onion, saut until soft2 Tbsp. chicken fat

1 tsp. salt

Grind liver once, then a second time grind liver with eggs and onions. Mix salt and chicken fat into

liver mixture. Add fat from sauted onion until liver mixture is moist. Chill. Serve with crackers.


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PASTRAMI ROLL-UPS

1 pkg. (8 oz.) pastrami slices


Dill or sweet pickles, sliced into strips

Spread cream cheese on a slice of pastrami. Put a small slice of pickle next to the edge of meat androll-up. Pierce roll-up with a toothpick to hold in place. Place in refrigerator to set cream cheese.

DEVILED EGGS

Many people have brought deviled eggs to parties we have attended, but we have to say our

mothers deviled eggs are still our favorite. Just the right mixture gives it a sweet taste.

1 dozen eggs

cup mayonnaise

1 Tbsp. mustard

Granulated sugar, to taste

Dash of paprika

Boil eggs until yolks are hard, about 3 to 5 minutes in boiling water. Let eggs cool. Peel off

eggshells and cut in half. Take out egg yolks and put in a mixing bowl. Place egg whites on a plate

and set aside. Mix egg yokes, mayonnaise, mustard together. Add a dash of sugar until the mixture

is to your taste. Fill the egg whites with the mayonnaise mixture. Sprinkle with paprika.

GARLIC BUTTER

2 cloves of garlic

tsp. salt

tsp. Worcestershire sauce

cup butter

Dash of pepper

Dash of Tabasco sauce

Crush garlic cloves with teaspoon of salt, a few grains of black pepper, Worcestershire sauce,

Tabasco sauce and butter. Heat gently to mix. Store in a tightly covered jar in the refrigerator.

RUMAKE

Easy and amazing. Your guests will truly love them!

1 pkg. (16 oz.) bacon (thick-sliced works best)

1 to 2 cans (8 oz.) whole water chestnuts

Toothpicks

Cut bacon in half. Roll a piece of bacon around one water chestnut. Place a toothpick in the center

to hold the bacon in place. Broil until bacon is crisp.


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GRANDMAS GARLIC DILL PICKLES

Grandma Foster and our mother taught us how to make these wonderful pickles.

Lori canned them for 4-H Fairs. She even won a few blue ribbons as well.

1 quart white vinegar

2 quarts water

cup salt1 clove garlic per jar

Fresh dill

Pickling cucumbers (enough to can 7 qts.)

Put cucumbers in jar until they fill the jar- not too tight. Pour the vinegar, water and salt mixture

over the cucumbers. Put fresh dill on top and bottom. Add a garlic clove to each jar. Place jars with

canning lids on in a canner or large kettle of cold water. Be sure the water covers the jars. Heat

water so that it is too hot for the hand or until cucumbers change color. Set aside and let jars set in

the water until the water is cool. Test each jar to be sure the lids have sealed.

LUMPIA

1 lb. lean ground pork or beef

cup finely chopped onions

1 can (8 oz.) diced water chestnuts, finely chopped (optional)

1 pkg. (12 oz.) Won Ton wrappers

Cooking oil: 1 Tbsp. (for sauting) & 3 cups (for frying)

cup soy sauce

1 egg white, beaten

Salt, pepper, and monosodium glutamate to taste

Set Won Ton wrappers aside. Finely chop onions and chestnuts in a food processor or manually.

Saut onions and chestnuts in 1 tablespoon oil until soft. Mix all ingredients in a bowl, except oil

and egg white. Place a teaspoonful of the mixture evenly at one end of the Won Ton wrapper. Roll

wrapper to cover meat mixture making sure ends are sealed by moistening with water or egg white.

Deep fry in oil until brown and meat is thoroughly cooked, approximately 4 to 5 minutes. Serve hot

with Sweet and Sour Sauce (see recipe below), duck sauce or soy sauce.

SWEET AND SOUR SAUCE

1 cup water

3 Tbsp. soy sauce

2 Tbsp. vinegar

Granulated sugar, salt and pepper, to taste

1 Tbsp. cornstarch mixed in cup water

Bring to a boil all ingredients except for cornstarch mixture. Slowly add cornstarch mixture and

continue mixing until sauce becomes sticky.


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SWEET & SOUR MEATBALLS

Make this as a meal or as an appetizer. Mom had these at all of her parties.

They even taste great the day afterif there are any leftover.

Sauce:

1 bottle (12 oz.) chili sauce

1 bottle (10 oz.) grape jelly2 tsp. lemon juice

Combine all ingredients in a medium saucepan. Heat ingredients until jelly has completely

melted.

Meatballs:

2 lbs. ground beef

1 egg, slightly beaten

1 grated onion

Dash of salt and pepper, to taste

Preheat oven to 325F. Combine all ingredients in a mixing bowl. Works best if you mix

ingredients with your hands. Once the ingredients have been completely mixed, form into medium

sized balls. In a skillet, brown meatballs on all sides. Then drop meatballs into sauce. Put meatballs

and sauce in a casserole dish. Place casserole dish in the oven at 325F for 45 minutes or simmer on

stove for 45 minutes.

*Helpful hints: Cocktail wieners or little smokies also work well with this sauce.

STUFFED MUSHROOMS

Another wonderful appetizer that is easy to make. On Thanksgiving Lori made 4 lbs. of Stuffed

Mushrooms for the family- everyone kept wanting more. Another party favorite of our mothers.

1 lb. mushrooms with stems, washed and patted dry

cup Parmesan cheese

cup margarine, melted

1 Tbsp. green onions, chopped

Remove stems from mushrooms and finely chop. Combine in a mixing bowl chopped mushroom

stems, green onions, melted margarine and Parmesan cheese. Mix well. Spoon enough mixture into

mushroom caps to cover completely a little bit over the top. Broil for 2 to 3 minutes or until the

mixture is slightly golden brown and cheese is melted.


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PAPAS SALSA DIP

This dip recipe has changed over time. But I think our father finally found the perfect mixture of

all three ingredients. It is easy, has a cool summery coral color to it and taste great.

1 cup green chili salsa (or picante sauce)

1 package (8 oz.) cream cheese

3 to 6 drops Tabasco sauce

Allow cream cheese to soften. Combine all ingredients in a blender and mix well. Chill in

refrigerator for one hour to allow time for ingredients to settle. Serve with tortilla chips or

vegetables.

*Helpful Hints: The dip gets hotter the longer it sits, so if you like it mild, use less Tabasco sauce.

SPINACH DIP

1 pint sour cream

1 cup Miracle Whip or mayonnaise

1 Tbsp. lemon juice

2 tsp. salad seasoning

tsp. pepper

1 pkg. (1 oz.) Hidden Valley Ranch Mix with Buttermilk

1 pkg. (10 oz.) frozen spinach (chopped and thawed)

Dill seed, to taste

Combine all ingredients and chill in the refrigerator for one hour. Serve in a hollowed out

round loaf of bread; pumpernickel or sourdough bread works best.

CHEESE FONDUE

1 clove garlic, split in half

1 lb. Swiss cheese, grated


1 to 2 cups dry white wine

2 Tbsp. cornstarch

2 Tbsp. light Bacardi rum

1 loaf French bread, toasted and cubed

Use fondue pan, add all ingredients except bread. Mix ingredients over heat until smooth and

creamy.

Serve hot and dip with bread.


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Beverages


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KIDS PARTY PUNCH

8 to 10 oz. fruit punch concentrate

1 liter lemon-lime soda

1 quart water

gallon pineapple sherbet

Mix first three ingredients and top with sherbet. Serve chilled.

SHIRLEY TEMPLE

This was our favorite drink as kids. We felt so grown-up when we had our own fancy drink.

Lemon-lime soda

Grenadine

Maraschino cherries

Ice Cubes

Pour soda into a 12 oz. glass. Add a splash of Grenadine. Stir and add ice cubes. Top with a

cherry.

ORANGE JUICE SMOOTHIE

1/3 cup orange juice

cup water

cup milk

cup granulated sugar

tsp. vanilla

5 to 6 ice cubes

Blend all ingredients in a blender on high speed for 30 seconds. Serve immediately.

SOUTHERN COMFORT PUNCH

This seems to be a favorite of some of our parents friendsI guess they had an opportunity to

partake in this lively punch during many festivities at our home.

1 bottle (1/5th

) Southern Comfort

2 quarts lemon-lime soda

6 oz. fresh lemon juice

1 (6 oz.) orange juice concentrate2 (6 oz.) lemonade concentrate

Grenadine

Ice

Mix all ingredients in a large punch bowl, adding soda last. Finish by adding ice.


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SPARKLING PUNCH

2 bottles champagne

1 bottle (1/5th

) vodka

3 bottles (2 liter) ginger ale (or lemon-lime soda)

gallon lime sherbet, softened

Dry iceIce ring

Mix all ingredients in a punch bowl. Top with an ice ring.

LIME PUNCH

1 can (46 oz.) pineapple juice, chilled

4 cans (6 oz.) frozen limeade

cup honey

1 bottle (1/5th

) gin

2 bottles (2 liter) lemon-lime soda, chilled

2 limes, juiced

Ice cubes

Combine all ingredients in a large punch bowl.

COLD DUCK PUNCH

4 bottles (quarts) Cold Duck, chilled

4 bottles (2 liter) ginger ale, chilled

2 2/3 cups light rum

4 cans (6oz.) frozen daiquiri mix

Mix ingredients in a punch bowl. Serve with an ice ring.

MAI TAI PUNCH

3 qts. orange juice

6 Tbsp. light corn syrup

1 pint dark rum

1 qts. pineapple/grapefruit juice

1 tsp. almond extract1 bottle (1/5th

) light rum

Mix well and serve chilled in a punch bowl. Serve with an ice ring.


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LIME DAIQUIRIS

On warm weekend evenings in California, Lime Daiquiris were a family favorite.

1 can frozen lime juice

1 bottle (1/5th

) light Bacardi Rum

Ice cubes

Mix ingredients in a blender, blend until creamy smooth. Serve immediately. Add a sprig of

mint for garnish. Serves 18.

GRASSHOPPER

2 jiggers white Crme de Cacao

1 jigger green Crme de Menthe

1 jigger heavy cream

cup crushed ice

Mix all ingredients in a blender. Blend for a few seconds. Makes 2- 3oz. drinks.

GOLDEN CADILLAC

1 jigger white Crme de Cacao

1 jigger Galliano

3 scoops vanilla ice cream

Ice cubes

Add all ingredients into a blender, omitting the ice cubes. Blend until smooth and creamy, adding

ice cubes as needed for the right consistency. Makes one drink.


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BreakfastFoods


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BAKED EGG OMELET

Absolutely wonderful and easy to make. Dont let all those eggs scare you away.

This is a family favorite for Easter Brunch.

cup butter or margarine

18 eggs

1 cup sour cream1 cup milk

2 tsp. salt (or less, if you prefer)

cup green onions, chopped

Preheat oven to 350F. Melt butter and pour into a 9 x 13 baking pan. Coat bottom of pan with

butter. Beat all ingredients very well with an electric mixer. The more you beat it the higher the

omelet will rise. Pour ingredients in the pan. Bake at 350F for 45 minutes or until set.

CAROLS BRAN MUFFINS

These are our Aunt Carols creation. Its a great recipe if you have guests.

It makes about 5 dozen muffins. They are moist and tasty.

Mix and set aside:

5 tsp. baking soda

2 cups boiling water

Cream:

1 cup cooking oil (or olive oil)

2 cups granulated sugar

4 eggs

Add:

1 Tbsp. salt

1 quart buttermilk

5 cups all-purpose flour

Add:

Soda water mixture

2 cups 40% bran flakes

3 cups wheat germ

2 cups 100% bran

cup raisins cup chopped nuts

Mix as directed above in a large mixing bowl. Bake at 375F for 20 to 25 minutes. Serve warm.

*Helpful hints: Batter can be stored in refrigerator for up to 2 weeks. The longer it stands, the better

the muffins taste. Keep covered. Leftover muffins can be frozen and reheated later.


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BAKED EGG SCRAMBLE

3 Tbsp. margarine (or butter)

2 cups cooked ham, cubed

1 can (5 oz.) mushrooms, drained

12 eggs, beaten

cup onions, chopped

cup red or green pepper, chopped

In a large skillet, melt 3 tablespoons of margarine. Saut onions and green pepper until tender. Add

ham, mushrooms and eggs. Cook over medium heat until eggs are firm, but moist. Stir

occasionally. Remove from heat. Make sauce, see below.

Sauce:

2 Tbsp. margarine (or butter)

2 Tbsp. flour

1 tsp. instant chicken bouillon

1 cups milk

cup Swiss cheese

cup Parmesan cheese

In a medium saucepan, melt margarine. Blend in flour and chicken bouillon. Cook until smooth and

bubbly. Gradually add milk. Cook until thick, stirring constantly. Add Swiss cheese, Parmesan

cheese and stir until smooth. Fold into eggs. Pour into a greased 9 x 13 baking dish. Add

topping.

Topping:

2 cups soft bread cubes

cup Parmesan cheese

cup margarine (or butter), melted

2 Tbsp. fresh parsley, chopped

Preheat oven to 350F. Sprinkle over egg mixture. Bake at 350F for 25 to 30 minutes or until

golden brown on top.

FRENCH TOAST

2 eggs

cup milk2 Tbsp. granulated sugar

Cinnamon

Bread (thick slices work best)

Beat eggs and mix milk, sugar and cinnamon together. Dip bread into batter. Place on a hot griddle

and cook until both sides are slightly browned. Serve with syrup or powdered sugar.


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COFFEE CAKE

1 cup pancake mix


1 egg

cup milk

3 tsp. cooking oil cup brown sugar

tsp. cinnamon

Preheat oven to 400F. Grease an 8" cake pan. In large bowl, stir pancake mix and sugar. Add egg,

milk and salad oil. Mix until smooth. Pour into cake pan. Mix brown sugar and cinnamon together,

stirring until all the lumps are out. Sprinkle this mixture on top of the cake. Bake at 400F for 20

minutes. Cut and serve while hot.

CRANBERRY MUFFINS

2 cups sifted all-purpose flour

1 cup granulated sugar

3 tsp. baking powder

1 tsp. salt

cup fresh cranberries, chopped

1 cup milk

cup cooking oil


1 Tbsp. orange zest

Preheat oven to 400F. Grease 14 muffin cups or use liners. Sift flour, baking powder and saltinto a large bowl. Add sugar, orange zest and cranberries. Toss lightly to combine. Mix milk,

oil and egg. Pour milk mixture into flour mixture and stir until creamy. Fill muffin cups 2/3

full. Bake at 400F for 20 to 25 minutes.

PINEAPPLE MUFFINS

Something a little different for the breakfast table. Another 4-H blue ribbon winner.


tsp. salt

2 eggs

1 cup pineapple, crushed (canned or fresh, with juice drained)2 Tbsp. granulated sugar


cup shortening

Preheat oven to 400F. Beat eggs and add sugar. Combine pineapple. Sift in all dry ingredients.

Gently blend in shortening. Blend until all ingredients are smooth. Bake at 400F for 20 minutes.


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Soups, SaladsandSide Dishes


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SOUPS

BEEF BARLEY SOUP

1 cup barley

2 lbs. pre-cooked roast cut into 1 cubes2 Tbsp. margarine

1 onion chopped

1 cup celery

1 cup carrots

3 to 4 cups water

4 cubes beef bouillon

2 cubes chicken bouillon

cup red wine (optional)

Salt and pepper

Saut celery, onions and carrots in margarine for 3 to 4 minutes until tender. Stir in barley and sautan additional 2 minutes. Combine all ingredients into a large stockpot. Bring to a boil. Simmer until

barley softens, approximately 1 to 1 hours. Water may need to be added, as the barley will soak up

the liquid.

MINESTRONE SOUP

This is one of Michelles favorite soups. It is easy to make and very satisfying.

Perfect for cold weather days!

1 can (46 oz.) tomato juice

4 cups water

5 cubes beef bouillon3 cups shredded cabbage

3 cups zucchini squash, sliced

cup canned green beans

cup celery, chopped

cup green pepper, chopped

1 cup fresh mushrooms, sliced

4 tsp. dry minced onion

1 tsp. Italian seasoning

Garlic powder, to taste

Combine all ingredients in a large stew pot and simmer at least one hour. Serve hot. Store leftovers

in a sealed container in the refrigerator.


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ONION SOUP

1 cups thinly sliced onions

6 cups beef broth

tsp. ground pepper

4 to 6 pieces of toast

Parmesan cheese

Brown 1 cups thinly sliced onions in butter (do not burn). Add 6 cups beef broth and -teaspoon

fresh ground pepper. Simmer over low heat or at 275F in the oven for 30 minutes. Pour into

casserole bowls and cover with toast sprinkled with Parmesan cheese. Bake in the oven for 10

minutes until cheese melts. Add a dash of sherry or cognac for extra flavor.

WILD RICE SOUP

1 pkg. (16 oz.) Velveeta cheese

1 cup wild rice

1 bag (16 oz.) frozen mixed vegetables

2 cans (10 oz.) cream of chicken soup

1 large onion, chopped

2 stalks of celery, chopped

Boil 4 cups water and add rice. Cook 30 to 40 minutes until rice is tender. Meanwhile, combine

cream of chicken soup and Velveeta cheese in a large stockpot and melt cheese. Cook vegetables,

onion, and celery slightly in microwave. Add vegetables and rice to cheese mixture and bring to a

boil. Simmer for 30 minutes.

POTATO SOUP

A true family favorite for generations. It is a warm, hardy meal that our Grandmother

taught us how to make. The tradition lives on as we continue to make this wonderful soup.

4 potatoes, peeled and cubed

1 onion, chopped

4 celery stalks, chopped

3 cups summer sausage, cubed

7 to 8 cups water

5 cups milk (whole milk tastes best)

Add potatoes, onion, celery and summer sausage to 7 to 8 cups water and bring to a boil. Simmerfor 1 hour or until potatoes are tender. Add milk and cook until soup comes back to a simmer.

Serve hot. Tastes great even after a day or two in the refrigerator.


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LENTIL SOUP

Lori has played with this recipe with several different ingredients. Our mother started using

turkey sausage. For this dish it really adds a wonderful flavor.

2 cups lentils, rinsed

5 to 6 cups water

4 cubes beef bouillon2 cubes chicken bouillon

1 cup celery, chopped


2 Tbsp. margarine

1 lb. turkey sausage, spicy or mild

2 to 4 garlic cloves, minced


Saut celery and onions in margarine for 3 to 4 minutes until tender. Cut turkey sausage into 1

pieces. Combine all ingredients into a large stockpot. Bring to a boil. Simmer until lentils soften,

approximately 1 to 1 hours. Extra water may need to be added, as the lentils will soak up the

liquid.

CHICKEN SOUP

4 chicken breasts, with ribs attached


1 cups carrots, chopped

1 cups celery, chopped

2 to 3 cloves garlic, minced

1 Tbsp. ketchup

3 celery stalks with leaves attached, chopped

6 cups water

4 to 6 cubes chicken bouillon

tsp. Worcestershire sauce

tsp. dried parsley


Hot sauce, to taste

In a large stockpot place chicken breasts, celery stalks with leaves, onion, salt & pepper, parsley and

garlic. Add water, bring to a boil. Reduce heat; cover and simmer for 1 hours. Remove chicken

and discard skin and bones. Cut chicken into small bite-size pieces. Skim fat off the top of the

stock.

Combine chicken pieces, carrots, chopped celery, ketchup, chicken bouillon cubes and hot sauce in

with the chicken stock. Bring to a boil. Simmer on low heat for 1 hour or until vegetables are tender.


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SALADS

APRICOT & MANDARIN ORANGE MOLD

This salad is a family favorite for special holidays like Thanksgiving and Easter.

1 pkg. (3 oz.) lemon gelatin1 cups (12 oz.) apricot juice


1 cup mandarin oranges

1 cup (1/2 pt.) whipping cream

Measure juice and add enough water to make 2 cups. Boil juice and pour over gelatin. Cool until

thick. Cream the cheese and beat into gelatin with mixer. Whip cream and fold into gelatin.

Arrange orange slices in a gelatin mold and pour mixture over them. Refrigerate until firm.

Remove gelatin carefully from mold and serve.

PISTACHIO SALAD

1 pkg. (3.4 oz.) instant Pistachio pudding

1 can (14 oz.) crushed pineapple, including syrup

2 cups miniature marshmallows

1 tub (12 oz.) Cool Whip, softened

cup chopped nuts (optional)

Mix all ingredients, folding in the Cool Whip last. Chill in refrigerator for several hours.

Maraschino cherries and coconut can be added for variety.

POTATO SALADA great mixture of tastes. Mom made this during the summer for picnics

or on evenings when we had dinner outside.

2 lbs. potatoes, diced

3 Tbsp. sweet or dill pickles, or relish (optional)

3 stalks celery, chopped

cup onion, chopped

3 eggs, hard cooked and chopped

cup mayonnaise (or Miracle Whip)

2 Tbsp. mustard


Boil potatoes until tender. Mix mayonnaise, mustard, and sugar until creamy. Drain potatoes and

add mayonnaise mixture. Add pickles, celery, and onion. Gently fold in hard cooked eggs. Mix

well. Refrigerate until chilled. Sprinkle with paprika before serving.


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CAESARS SALAD

clove of garlic

1/3 cup plus 2 Tbsp. olive oil

2 cups croutons

3 quarts romaine lettuce

2 lemons

1 egg (optional)

1/3 cup Parmesan cheese

1/3 cup blue cheese, crumbled

Mushrooms, black olives, green onions, sliced (optional)

In advance: cover clove of garlic with 2 tablespoons oil; let stand. Also, prepare 2 cups of

croutons or purchase prepared croutons. Place 3 quarts dry, cold, crisp romaine lettuce broken into

bite size pieces, place in a large bowl. Add 1/3 cup each of oil, grated Parmesan cheese and

crumbled blue cheese. Add salt and pepper to taste. Add sliced mushrooms, black olives and green

onions. Break raw egg over greens. Squeeze juice of 2 lemons over egg. Toss well. Just before

serving, remove garlic from oil, mince garlic and add to greens. Combine oil and croutons and

sprinkle over the top the salad and mix together.

*Helpful hints: If you are concerned about using a raw egg, try using a boiled egg. Chop egg into

small pieces and toss into salad. If you have any leftovers, its best to serve croutons separately

since they will get soggy in the salad.

PASTA SALAD

1 lb. cooked colored Fusilli pasta

1 jar (8 oz.) sun-dried tomatoes in oil with herbs

2 to 4 oz. sliced pimentos

8 oz. black olives, sliced or chopped

3 to 4 Tbsp. Italian seasoning

1 pkg. (1.9 oz.) fresh basil, chopped

Fresh ground pepper

7 to 8 oz. crumbled Feta cheese

The day before, combine Italian seasonings, part of the basil and some fresh ground pepper in the oil

drained from the sun-dried tomatoes. Cut the tomatoes in small pieces, remix with the herbs and oil

and marinate a few hours or overnight. Add some of the basil if desired.

Combine the pasta, pimentos, olives, chopped basil and tomatoes with oil and herbs. Mix well. Add

fresh pepper and sprinkle in Feta cheese. Mix again and serve.

*Helpful hints: The oil in the sun-dried tomato jar measures about 2 ounces, and should be sufficient

to coat the pasta lightly. Sometimes a little more olive oil is needed.


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CUCUMBER SALAD

1 cucumber, peeled and thinly sliced

cup mayonnaise

cup milk

Salt & pepper

Let cucumbers soak in a mixture of 1 tablespoon salt and 2 cups of cold water for an hour. Drain

water from cucumbers. Combine mayonnaise and milk and stir until creamy. Mix cucumbers with

mayonnaise mixture. Add salt and pepper to taste.

MACARONI CRAB SALAD

This was the last recipe our mother showed Lori how to make.

Its a great recipe for afternoon luncheons.

1 pkg. (12 oz.) shell macaroni

1 pkg. (6 oz.) imitation crab

1 can (6 oz.) black olives

1 jar (7 oz.) green olives

2 to 4 stalks of celery

1 pkg. (16 oz.) Velveeta cheese, block style

cup mayonnaise

2 Tbsp. mustard

2 Tbsp. milk


Cook macaroni and cool. Be sure to let macaroni cool before adding cheese or the cheese will melt.

Mix mayonnaise and mustard together and add milk to smooth out. Add a dash of sugar to taste.

Cut crab and cheese into small cubes. Chop celery, onions, and olives. Combine all ingredients into

a large mixing bowl and pour sauce over the mixture. Mix thoroughly. Chill in refrigerator before

serving.

CRAB SALAD SANDWICH

cup cheddar cheese, grated

1 can (6 oz.) crabmeat (or tuna or cooked chicken)

2 Tbsp. green onions, sliced

3 Tbsp. mayonnaise

1 Tbsp. celery, chopped fine

Dash of Worcestershire

Dash of lemon juice

Mix all ingredients until well blended. Spread mixture on 2 slices of toast (sourdough or French

bread works best). Broil until cheese melts.


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SIDE DISHES

ZUCCHINI & MOZZARELLA

This is one of Loris favorites. It is very easy to make and melts in your mouth.

It goes well with pasta or any other type of Italian dish.

4 zucchini, washed and cut lengthwise

1 onion, thinly sliced

1 pkg. (6 oz.) mozzarella cheese slices

1 can (8 oz.) tomato sauce

Italian seasoning

2 Tbsp. olive oil

Lightly saut onion in olive oil. Remove onions from skillet and set aside. Lightly saut both sides

of zucchini in skillet, adding more olive oil if needed.

Once the zucchini has been sauted, place them with the cut side up in the skillet. Lightly sprinklewith Italian seasoning; add a layer of sauted onions, a layer of tomato sauce, and a slice of

mozzarella cheese on top. Simmer on a low heat until zucchini is tender.

SPINACH MANICOTTI

1 pkg. (10 oz.) frozen spinach, defrosted and chopped

1 pkg. (15 oz.) Ricotta cheese

1 cup Mozzarella cheese, grated

cup Parmesan cheese, grated

1 egg, beaten

1 Tbsp. Italian seasoning1 Tbsp. parsley

1 box (8 oz.) Manicotti shells

1 jar (16 oz.) spaghetti sauce

Preheat oven to 350F. Combine cheeses, egg, spinach and seasonings. Cook manicotti according to

package directions. Stuff shells with filling, top with spaghetti sauce. Bake at 350F for 30 minutes.

TOMATO SURPRISE

1 can (14 oz.) stewed tomatoes

1 onion, sliced

1 green pepper, chopped

1 Tbsp. lemon juice


Preheat oven to 350F. Combine all ingredients in a baking dish. Bake at 350F for 25 minutes.


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GARLIC RICE

2 cups white rice

1 can (10 oz.) chicken broth

1 cup water

cup onions, chopped

4 garlic cloves, minced2 Tbsp. olive oil

1 cup corn (optional)

Salt and pepper, to taste

Saut chopped onions, corn and garlic in olive oil for approximately 5 minutes or until soft. Add

rice (do not rinse). Saut rice for an additional 5 minutes; do not brown. Add chicken broth and

water, bring to a boil. Let cook for 20 minutes or until liquid has evaporated and rice is tender.

RICE AND BROCCOLI CASSEROLE

3 cups cooked white rice

1 can (10 oz.) cream of celery soup (or cream of mushroom)

1 jar (8 oz.) Cheese Whiz

cup onion, chopped

cup celery, chopped

1 pkg. broccoli spears

cup cold water

cup butter

cup almonds, chopped

Preheat oven to 350F. Chop broccoli and combine other ingredients, except almonds. Boil for

5 minutes. Bake in an 8x10 baking pan at 350F for 25 to 30 minutes. Sprinkle with almonds.

RICE AND LENTILS

1 onion, chopped

1 cup lentils

5 cups water, divided

2 cups rice

2 cloves

1 bay leaf

1 celery stalk, chopped

2 carrots, chopped


Saut chopped onions in oil. Add 1 cup lentils (rinsed) and 2 cups water to cooked onions. Boil.

Meanwhile, rinse rice. Add 2 cups rice and 2 to 3 cups water. Add salt, pepper, cloves, bay leaf,

chopped celery and carrots. Simmer until tender, approximately 45 minutes after rice has been

added.


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COMPANY SWEET POTATOES

Mom made this for various occasions- mostly holidays. Michelle has

kept up the tradition. Sweet like pecan pie, but smooth as mashed potatoes.

It is a hit at the dinner table- even children love them.

3 cups sweet potatoes, mashed (fresh or canned)

cup granulated sugar cup evaporated milk

1/3 cup margarine

2 eggs

1 tsp. vanilla

If using fresh sweet potatoes, cook in a microwave for 6 minutes on high or until tender. Peel skin

and discard skin. Mash potatoes. Combine all ingredients and pour into a baking dish. Top with the

following mixture.

Topping:

1 cup coconut

1 cup brown sugar

1 cup chopped nuts (pecans work best)

1/3 cup all-purpose flour

1/3 cup melted butter

Preheat oven to 375F. Mix well first 4 ingredients and add butter. Sprinkle over potatoes. Bake at

375F for 30 minutes.

GREEN BEAN BAKE

A family classic in many homes. Mom made this for every holiday meal.

1 can (10 oz.) cream of mushroom soup

cup milk

4 cups green beans, freshly cooked or canned

1 can (2.8 oz.) French-fried onions, divided

Dash pepper, to taste

Preheat oven to 350 F. In a 6 x 10 glass baking dish combine soup, milk and pepper. Stir in

green beans and can of onions. Bake, uncovered, at 350F for 30 minutes. Top with remaining

onions and bake 5 minutes more.


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Main Dishes


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BEEF DISHES

MICHELLES FAVORITE BEEF STROGANOFFIf you ever want people to come back to your house for dinner again and again- this would be

the recipe to make. Our mom made Stroganoff when we had friends over for dinner. My friends

never forgot the flavorful taste of this dish. They have all asked for the recipe.

1 lbs. round steak, cut into small slices

Dash of salt and pepper

cup all-purpose flour

cup butter or margarine

1 can (4 oz.) sliced mushrooms

cup onions, chopped

1 small clove of garlic, chopped/minced

1 can (10 oz.) beef broth

1 cup sour cream

1 pkg. (10 oz.) egg noodles

Combine flour, salt and pepper together. Roll meat in flour/pepper mixture. Brown meat in butter

until lightly brown on both sides. Take meat out of the pan as it is cooked. Brown onions, garlic

and mushrooms. Add meat back into the pan with the beef broth. Simmer approximately 1 hour

until meat is tender. Add sour cream and heat until mixture comes to a slight boil. Prepare egg

noodles according to package directions. Can also be served over rice, if preferred.

GOULASH

1 lb. ground beef

1 can (15 oz.) stewed tomatoes1 can (15 oz.) tomato sauce

2 cups dry elbow macaroni

Cook macaroni as per directions on package. Brown ground beef and drain. Pour tomato sauce and

stewed tomatoes over mixture and stir in macaroni. Mix well and cook thoroughly.

TANGY SLOPPY JOES

1 lb. ground beef

1 (12 oz.) bottle of chili sauce

1 tsp. mustard

1 tsp. vinegar

1 tsp. beef bouillon

Brown ground beef in a skillet. Add the remaining ingredients and simmer until the sauce thickens.

Serve on toasted hamburger buns.


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MEATLOAF

1 lbs. ground beef

3 slices of bread, cubed

1 cup milk


1 tsp. salt

cup minced onion flakes (or chopped onions)

1 Tbsp. Worcestershire sauce

3 to 4 Tbsp. catsup (or chili sauce)

Combine all of the ingredients except for the ground beef. Mix in ground beef and pat into a 4x 9

loaf pan. Spread catsup or chili sauce over the top of the meatloaf before placing it in the oven.

Bake at 350F for about 1 hour.

CROCK-POT BEEF STEW

1 lbs. stew meat

cup all-purpose flour

2 tsp. oil


1 onion, chopped or sliced in chunks

2 cans (10 oz.) beef broth

2 cans water

1 beef bouillon cube

6 carrots, peeled and chopped

1 cup celery, sliced

4 to 5 red potatoes, not peeled

12 small white onions (optional)

1 lb. fresh mushrooms

1 can baby corn

2 Tbsp. cornstarch mixed with 3 Tbsp. water


Coat meat with flour, salt and pepper. In a large skillet, brown meat on both sides in oil. In a crock-

pot, combine browned beef, Worcestershire sauce, sliced onion, bouillon, pepper, salt, carrots,

potatoes and celery.

Cover and cook on low for 8 to 10 hours. Turn to high and add cornstarch diluted in water,mushrooms and baby corn, and mix well. Cover and cook on high for an additional 20 minutes or

until mushrooms are tender and mixture has thickened.


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GRANNYS SPANISH RICE

2 cups uncooked white rice

1 lb. hamburger

cup onion, chopped

2 Tbsp. granulated sugar

3 cups tomatoes, cut-up (canned or fresh)1 can (15 oz.) tomato sauce


Make rice according to package directions. Brown hamburger and onion. Drain off excess grease.

In a butter-greased roaster, mix rice, hamburger, onion and the rest of the ingredients. Put a lid on

the pan and bake at 350F for 45 minutes to 1 hour or until rice is tender.

BURGUNDY RIBS

2 to 2 lbs. beef short ribs

Dash of salt

cup burgundy

1/3 cup red wine vinegar

1 cup catsup

2 Tbsp. cooking oil

2 Tbsp. honey

1 Tbsp. mustard

tsp. garlic salt

1 tsp. chili powder

Place ribs in a large kettle with water to cover and 1 tablespoon of salt. Bring to a boil, cover and

simmer hour. Meanwhile, combine wine, vinegar, catsup, oil, honey, Worcestershire sauce,

mustard, garlic salt and chili powder. Simmer for 10 to 15 minutes. Drain ribs and place in a

shallow pan. Brush generously with sauce and roast at 350F for 15 to 20 minutes basting often.

Turn ribs and brush with sauce and continue roasting for 10 to 15 minutes or until tender. If using a

crock-pot, pour sauce over uncooked meat and cook for 6 to 8 hours.

TERIYAKI FLANK STEAK

2 lbs. flank steak

cup soy sauce

3 Tbsp. honey3 Tbsp. vinegar

1 tsp. garlic powder

1 tsp. ginger

cup cooking oil

Mix all ingredients and pour over steak. Marinate for several hours. Broil or BBQ until medium

rare.


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SWEDISH MEATBALLS

4 eggs, beaten

2 cups milk

1 cup packaged dry bread crumbs

4 Tbsp. butter

1 cup onions, finely chopped

2 lbs. ground chuck

lb. ground pork

tsp. allspice

tsp. nutmeg

tsp. dill weed

tsp. cardamom

1/3 cup all-purpose flour

2 cans (10 oz.) beef broth

1 cup light cream


Combine eggs, milk and bread crumbs. Saut onions, spices and mix with bread crumbs. Add meats

and mix well. Refrigerate for 1 hour. Shape into meatballs. Preheat oven to 325F. Brown

meatballs in skillet. Mix flour, drippings and salt & pepper. Stir in beef broth and boil. Add cream

and dill. Pour over meatballs and bake at 325F for 30 minutes. Serve over egg noodles or rice.

BEEF BURGUNDY

2 lbs. stew meat

1 Tbsp. soy sauce

2 Tbsp. all-purpose flour2 large onions, chopped

1 clove garlic, minced

tsp. pepper

tsp. marjoram

tsp. thyme

1 cup red wine

1 cup mushrooms, sliced

Blend soy sauce with flour in a baking dish or crock-pot. Cut meat into 1 cubes. Add soy sauce

mixture and coat meat cubes. Add sliced onions, garlic, pepper, marjoram, thyme and red wine to

meat. Stir gently to mix. Cover baking dish and simmer in the oven at 325F for 1 hour. Add

mushrooms and bake for an additional 1 to 2 hours or until meat is tender.

If using a crock-pot, follow directions as above and cook on high heat for 5 hours. Add mushrooms

and cook for an additional hour or until meat is tender.


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MOMS FAMOUS CHILI CON CARNE

This is a zesty chili full of spices. Great for parties!

2 cans (17 oz.) dark red kidney beans

2 lbs. lean ground beef

1 onion, chopped

2 cans (15 oz.) cut-up casserole tomatoes1 green pepper, chopped (for variety chop green pepper and red pepper)

2 cans (15 oz.) tomato sauce

1 bay leaf

1 tsp. chili powder

1 tsp. cayenne pepper (or more, if preferred)

tsp. crushed red pepper (optional)

Dash of paprika

Dash of salt & pepper

Tabasco sauce, to taste

Season ground beef with salt and pepper and brown until done. Remove meat and saut green and

red peppers and onions until soft. Combine all ingredients into a stew pot. Bring to a boil. Simmer

for about 1 hour. Stir frequently to keep chili from sticking to the pan.

CABBAGE ROLL-UPS

1 head of cabbage, rinsed and separated

Cut out large heavy vanes. Steam cabbage leaves for a few minutes.

Combine the following:

1 lb. ground beef

cup raw rice

1 small onion, chopped

tsp. salt

tsp. pepper


1 egg, beaten

Place a meatball on cabbage leaf and roll to cover meat. Secure with a toothpick. Make 8 to 10

individual roll-ups and place in a baking dish. Cover with sauce.

Sauce:

2 cans tomato sauce

1 can water

Pour over cabbage roll-ups and cover with lid. Bake at 375F for 1 hours.


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TATER TOT CASSEROLE

1 to 1 lbs. uncooked ground beef

1 bag (16 oz.) frozen peas and carrots

cup milk

1 can (10 oz.) cream of chicken soup (or cream of mushroom)

1 bag (32 oz.)Tater Tots

1 small onion, chopped

Preheat oven to 350F. Crumble ground beef into a 9 x 13 casserole pan. Add salt and pepper to

taste. Pour chopped onion and bag of frozen peas and carrots over ground beef. Mix together milk

and soup, and then pour over ground beef mixture. Top casserole with frozen Tater Tots. Bake

uncovered at 350F for 1 hours.

VEAL SCALLOPINI

If you like veal, this is a great recipe to entertain friends and family.

Mom made this meal for special family dinners.

1 Tbsp. all-purpose flour

tsp. salt

Dash of pepper

4 veal cutlets, cut into cubes

cup oil- (extra virgin olive oil is best)

medium onion, chopped

1 can (16 oz.) tomatoes, cut-up


1 Tbsp. snipped parsley (fresh or flakes)

1 to 2 cloves of garlic, minced tsp. dried oregano

Cooked noodles or rice

Combine flour, salt and pepper in a bag. Cut veal into bite-size pieces and lightly coat with flour

mixture. In a skillet, brown meat slowly in hot oil. Remove meat from skillet. Add onions and

minced garlic to skillet; cook until tender but not brown. Add cooked meat, tomatoes, and

mushrooms with liquid, parsley, salt and oregano to skillet. Cover and simmer for 20 to 25 minutes

or until veal is tender, stirring occasionally.

Top noodles or rice with veal and sauce mixture. Sprinkle with Parmesan cheese.


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CHICKEN & FISH DISHES

CHICKEN & RICE CASSEROLE

cup butter (or margarine)

cup all-purpose flour1 cup chicken broth (or 1 can)

1 can (12 oz.) evaporated milk

3 cups cooked rice

2 cups cooked chicken, diced


cup carrots, finely chopped

cup celery, finely chopped

cup slivered almonds, toasted

Preheat oven to 350F. Melt butter; add flour and blend. Add broth, milk, celery and carrots; cook

over low heat until thick, stirring constantly. Add rice, chicken and mushrooms to milk mixture.Mix until blended. Pour into a greased 9 x 13 baking dish. Top with almonds. Bake at 350F for

45 minutes.

ONE-DISH CHICKEN AND RICE

1 cup rice (uncooked)


1 pkg. (1 oz.) dry onion soup mix

2 cups water

1 cut-up chicken fryer

Preheat oven to 350F. Mix of the onion soup mix package, mushroom soup, rice and water in an

oblong baking pan. Add chicken parts. Season and sprinkle with remaining onion soup mix on top.

Bake at 350F for one hour or until chicken is cooked thoroughly and rice is tender.

CHICKEN & MUSHROOMS

4 boneless chicken breasts


1 pint sour cream

1 cup cooking sherry

1 cup fresh mushrooms, sliced

Preheat oven to 350F. Combine cream of mushroom soup, sour cream and cooking sherry, mix

thoroughly. Place chicken in a square baking pan, cover with sauce and top with fresh, sliced

mushrooms. Cover the pan with foil and bake at 350F for 55 minutes. Serve with rice or noodles.


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SPICY CHICKEN & PASTA

This is a true invention of Loris. She has experimented with this recipe many times

and it really works well for an easy meal.

4 skinless/boneless chicken breasts

2 cans (15 oz.) tomato sauce

1 red pepper lb. mushrooms, sliced thick

1 onion, chopped

2 to 4 cloves of garlic, minced

cup red wine

cup cream

2 Tbsp. olive oil

1 Tbsp. Italian seasoning

1 tsp. crushed red pepper


1 box Fusilli pasta (or your favorite pasta)

Cut chicken into small bite size pieces. Wash and slice red peppers into 1 strips. Slice mushrooms

with stems. Heat a skillet with olive oil and pan sear the chicken pieces. Remove from skillet. Add

olive oil as needed. Saut red peppers, and mushrooms until tender, but not mushy. Remove from

skillet. Chop onion and saut in skillet until tender. Add tomato sauce, seasonings and a cup red

wine. Bring sauce to a boil. Simmer for 10 to 15 minutes. Return all ingredients to the pan and stir

thoroughly. Bring to a boil, then simmer for 15 to 20 minutes. Add cream and bring to a slight boil.

Let simmer for 5 more minutes. The cream will thicken the sauce.

Cook pasta as directed on the box. Serve chicken over pasta, drizzle with sauce.

CHICKEN CACCIATORE

1 can (12 oz.) V-8 juice

2 lbs. chicken parts

2 Tbsp. cooking oil

cup chopped onion

1 medium clove garlic, minced

tsp. oregano leaves, crushed

tsp. salt

1 small green pepper, cut into squares


Reserve cup V-8 juice. Brown chicken in oil. Add juice, onion and seasonings. Cover; cook

over low heat for 30 minutes. Add pepper, cook 15 minutes more. Stir occasionally. Add

remaining juice and flour. Cook over medium heat until juice thickens.


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CHICKEN MINI-ROLLS PARMIGIANA

8 broiler-fryer chicken thighs

tsp. salt

1 tsp. minced dried onions

1 tsp. parsley flakes

4 oz. mozzarella cheese2 cans (15 oz.) tomato sauce

tsp. dried leaf basil

tsp. dried leaf oregano

Grated Parmesan cheese

1 pkg. (8 oz.) spaghetti

Step I:

De-bone chicken thighs. Cut along thinner side of the thigh to the bone.

Step II:

Sprinkle the non-skin side with salt, minced onions and parsley flakes. Cut mozzarella cheese into 8

pieces about 2 x x . Place cheese on each thigh, folding sides over cheese and fasten with a

toothpick. Place skewer side down in foil lined shallow baking pan. Bake at 400F for 40 minutes.

Sauce:

Combine tomato sauce, basil, oregano in a saucepan and simmer for 15 to 20 minutes. For thicker

sauce add tomato paste as needed.

Cook spaghetti according to package directions. Place chicken over spaghetti and top with sauce.

Sprinkle lightly with grated Parmesan cheese.

HAWAIIAN CHICKEN

This is another great meal for a party. It is tangy and delicious.

2 to 3 lbs. chicken thighs and breasts (cut breast in half)

1 bottle (16 oz.) Catalina salad dressing

1 can (20 oz.) pineapple chunks

cup brown sugar

Bring Catalina salad dressing, pineapple chunks with juice and brown sugar to a boil. Season

chicken with seasoning salt and garlic powder. Place chicken in a Pyrex dish; pour sauce over

chicken and cover. Refrigerate overnight. The next day, skim excess grease off top and baste

chicken. Bake at 325F for 1 hours.

*Helpful Hints: Increase dressing and brown sugar to taste, or if making more chicken. This recipe

may also be served with steamed rice.


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MEXICAN CHICKEN

4 chicken breasts

1 can (10 oz.) cream of chicken soup


1 can (6 oz.) Roletto spicy tomatoes (optional)

cup onions, chopped1 large bag Nacho Doritos

1 block (16 oz.) Velveeta Mexican-style cheese

cup milk

Boil chicken in water until meat is completely cooked. Rinse chicken in cool water and shred meat.

Discard bones and skin. Saut onions until tender. Combine soups, onions, and milk together in a

saucepan and bring to a boil. Add shredded chicken to soup mix. Layer chips, chicken and soup

mixture in a casserole dish. Top casserole with Velveeta cheese. Bake in oven at 350F for

approximately 15 to 20 minutes or until cheese is completely melted. Serve with rice or noodles.

TUNA CASSEROLE

A family classic. Simple and delicious. Kids love it as much as adults do.

1 pkg. (12 oz.) egg noodles


1 cups milk (or 1- 12 oz. can evaporated milk)

1 to 2 cans (5 oz.) tuna, juices drained

1 cup potato chips, crushed

Cook egg noodles according to the directions on the package. Mix together cream of mushroom

soup, tuna and milk in a small saucepan. Cook over low heat until well blended. Put crushed chips

on the bottom of a 9 x 13 casserole dish. Place half of the noodles on top of the potato chips and

then part of the tuna/soup mixture. Repeat layering until all ingredients are used. Top with crushed

potato chips. Bake at 350F for hour.

*Helpful hints: Canned or freshly cooked chunk chicken may be substituted for the tuna.


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PORK DISHES

CITRUS ROAST PORK

Lori invented this recipe one evening while trying to make a special dinner for her boyfriend and

his father- trying to impress the family. She spent several hours in the kitchen preparing and

combining recipes, but the outcome was an amazing pork dish. This dish takes some time, but iswell worth the effort.

4 to 8 lbs. whole shoulder of pork with skin

12 garlic cloves

2 fresh oranges

6 fresh lemons

2 fresh limes

5 to 8 small dried red chilies

tsp. cumin

2 Tbsp. olive oil

1 large Spanish onionSalt and pepper, to taste

1 cup water (or chicken or beef broth)

Preheat the oven to 350 F. Score the entire skin of the shoulder by slicing deeply through the skin

and into the meat. Make cuts about inch apart from each other. Combine the juice of the oranges,

lemons, limes and water (or broth) in a bowl. Place the garlic cloves, cumin, salt, pepper and chilies

in a food processor. Pulse until all the seasonings are coarsely ground. Rub this mixture all over the

skin of the pork and into the cut areas to cover all surfaces of the meat. Place pork into the juice

mixture, cover and marinate for 3 to 5 hours. Turn meat over about half way through.

Slice half of the onion and place in the bottom of a roasting pan. Place pork on top of the onions.Pour extra juice mixture over the pork. Baste with olive oil and cover with tin foil. Bake at 350F

for 4 to 5 hours. Turn the oven temperature up to 450F and bake for an additional 30 minutes

uncovered to brown the top. Be sure there is liquid at the bottom of the pan while baking, if

necessary add water while baking. Baste occasionally with pan juices. It is ready when the pork is

cooked through the center. The last 10 minutes of baking, slice the remaining onion and place on

top of roast.

Serve with Garlic Rice (see page 19) and black bean soup- Goyas Black Bean soup is the best.


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From MomsBakery


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BARS

THREE TIER BARS

Anyone who knew our Mom also knew her Three-Tier Bars.

Christmas was not Christmas without this gift in your tin.

Bottom Layer:

cup margarine

1 egg


4 Tbsp. cocoa

1 tsp. vanilla

Cook over hot water bath until it forms thin custard.

Add:

2 cups crushed graham cracker crumbs1 cup sweetened coconut flakes

cup walnuts

Pour into oblong cake pan, pack lightly and place in the refrigerator to settle.

Middle Layer:

2 Tbsp. instant vanilla pudding

4 Tbsp. butter or margarine

3 Tbsp. milk

Cream all three ingredients together.

Add:

2 cups powdered sugar

Spread this over the graham cracker mixture and return it to the refrigerator to firm.

Top Layer:

1 pkg. small chocolate chips

3 to 5 Tbsp. butter or margarine

Melt chocolate chips and butter over a hot water bath. When the ingredients become like custardpour on and spread over the bars. Sprinkle crushed walnuts on top. Return to refrigerator to set the

chocolate. Cut before the bars become really firm or they will crack. Keep refrigerated.


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CARROT BARS

4 eggs, beaten

2 tsp. baking soda

1 tsp. salt


2 cups granulated sugar2 tsp. cinnamon

1 cup cooking oil

cup walnuts

3 small jars of strained carrots (baby food)

Combine ingredients in order given and mix well. Bake at 350F for 30 to 40 minutes on a cookie

sheet or jellyroll pan. Spread on frosting when bars are cool.

Carrot Bars Frosting:


1 pkg. (8 oz.) cream cheese, warmed

tsp. vanilla

cup Crisco

Combine all ingredients and beat until smooth. Spread on cooled carrot bars.

ROCKY ROAD BARS

2 oz. (1 square) unsweetened chocolate

cup butter (or margarine), melted

2 eggs


cup sifted all-purpose flour

tsp. baking powder

tsp. salt

tsp. vanilla

1 cup marshmallows (miniature)

1 cup chopped nuts

Melt chocolate and butter together, then cool. Beat eggs with sugar until smooth. Add cooled

chocolate and butter. Sift together dry ingredients and stir in. Add vanilla, marshmallows and nuts.

Pour into greased 9 square baking pan. Bake at 300F for 30 minutes. Cut into squares when cool.


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CRISPY RICE BARS

Kids favorite! Michelle loves them, too! Especially easy if you make them in the microwave.

1 pkg. (10 oz.) marshmallows (40 regular size or 4 cups miniature)

3 Tbsp. butter (or margarine)

4 cups crispy rice cereal

2 cups corn flakes

Cook butter with marshmallows in a large pan until both are melted and smooth. Take pan off of the

stove. Add crispy rice cereal and corn flakes and mix until well blended. Pour into a greased 9x

13 baking dish. Let cool and cut into squares.

*Helpful hints: You can microwave the butter and marshmallows in a large bowl for 2 minutes, stir,

then cook for an additional minute. Add the other ingredients and mix until blended. Finish as

above.

LEMON LOVE NOTES

Crust:

cup butter, softened

1 cup all-purpose flour, sifted

cup powdered sugar

Preheat oven to 350F. Mix ingredients until butter is well blended into flour/sugar mixture. Press

mixture into an ungreased 8 square baking pan, making sure its evenly distributed and packed

firm. Bake at 350F for 8 to 10 minutes or until golden brown. Cool in pan on baking rack,

approximately 20 minutes. While crust cools, mix lemon filling according to the following

directions.

Lemon filling:



tsp. baking powder

2 eggs, beaten

2 Tbsp. lemon juice

2 tsp. lemon peel, grated

Combine sugar, flour and baking powder. Add eggs, lemon juice and lemon peel. Mix well. Pour

evenly over baked, cooled crust in pan. Bake at 350F for an additional 25 minutes. Top puffs up in baking, but falls while cooling. Cool in pan on rack and cut into 2 squares. Sprinkle with

powdered sugar. Filling will become firm after cooling.


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POPCORN BALLS

These are a wonderful Halloween treat for your special trick or-treaters.

cup uncooked popcorn

2/3 cup light or dark syrup

2/3 cup granulated sugar

tsp. salt1 Tbsp. butter

Pop popcorn in an air popper. Mix syrup, sugar and salt in a heavy saucepan. Cook over medium

heat for about 2 minutes. Add butter, stirring until well blended and the sugar dissolves. Pour butter

mixture over popcorn and toss lightly. Use butter to grease your hands. Be careful while handling

popcorn mixture because it will be extremely hot. Form popcorn mixture into 3 to 4 balls.

*Helpful hints: Substitute 1 package of marshmallows and 3 tablespoons of butter/margarine

(similar to the Crispy Rice Bars recipe) for the syrup and sugar mixture. It is slightly creamier than

the syrup mixture.


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BREAD

BANANA NUT BREAD

Cream together:

cup shortening1 cup granulated sugar

Add:

2 eggs, well beaten

3 ripe bananas, mashed

Sift Together:

1 tsp. salt


tsp. baking powder

Add:

3 Tbsp. sour cream

Grated rind of 1 lemon

1 Tbsp. lemon juice

1 cup chopped nuts

Bake at 350F for 45 minutes or until center is done and the top is golden brown. Test with a

toothpick. Top of loaf will split. Let bread cool before slicing.

QUICK STICKY BUNS

These are so easy to make. Mom would make these on the weekendand they would be gone as fast as they came out of the oven.

1 cup honey

cup margarine, melted (or butter)

cup broken walnuts

3 pkgs. (7 oz.) refrigerated biscuits

3 Tbsp. melted margarine

Cinnamon, to taste

Blend honey and melted butter; divide mixture among 21 muffin cups- do not use muffin liners.

Sprinkle a few walnuts into each cup. Cut biscuits in half. Brush one side of each biscuit with

melted margarine and sprinkle with cinnamon. Place 3 halves cut side down (curved side will be on

top) and buttered sides touching in each muffin cup. Bake biscuits at 350F for 15 minutes or until

done. Remove immediately. Serve warm.


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PAMS WHOLE-WHEAT BREAD

Our Aunt Pams Whole Wheat bread is a wonderful bread to use for any occasion.

Pam made this bread for all of our family gatherings. Aunt Pam passed away in 1993.

2 cups warm water

cup cooking oil (or softened shortening)

cup brown sugar2 tsp. salt

3 cups whole-wheat flour

1 cup gluten flour

1 cup wheat germ

1 to 1 2/3 cup all-purpose white flour

1 pkg. yeast

In 2 cups warm water, add oil, brown sugar, and salt. Add whole-wheat flour, gluten flour, and

wheat germ. Beat well. Add yeast, which has been dissolved in cup warm water. Then add white

flour. Knead. Let rise once. Shape into 2 loaves; put in well-greased pans and let rise. Bake at

375F for 35 minutes.

LEMON-BLUEBERRY POPPY SEED BREAD

This is a wonderful bread for brunch.

1 pkg. Bakery-style blueberry muffin mix

2 Tbsp. poppy seeds

1 egg

cup water

1 Tbsp. grated lemon rind

Preheat oven to 350F. Mix all ingredients except crumb topping. Pour mixture into a 4x 8 x 2

pan. Sprinkle crumb mixture on top of bread. Bake at 350F for 1 hour. After bread is done, drizzle

with a mixture of cup powdered sugar and 1 tablespoon lemon juice. Slice when bread is cool.

PARMESAN ROLLS

These are great as an appetizer for parties, or as rolls for dinner. They also taste great cold!

2 pkgs. (7 oz.) buttermilk refrigerator rolls, cut in quarters

cup margarine

2 tsp. parsley flakes

tsp. instant minced onions tsp. celery seed

Grated Parmesan cheese

Preheat oven to 425F. Melt margarine; add celery seed, minced onions and parsley flakes. Stir and

pour into a cake pan. Brush both sides of each biscuit with melted margarine mixture. Put roll

pieces on top of mixture and sprinkle with Parmesan cheese. Bake at 425F for 12 to 15 minutes.


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STOLLEN

It is a great recipe that our mom insisted she had to have every Christmas. She would make it

late at night on Christmas Eve ready for us on Christmas Day.

1 pkg. active dry yeast, fresh

cup water

1 cup milk, scalded cup butter (or margarine)


1 tsp. salt

tsp. ground cardamom

4 to 4 cups all-purpose flour, sifted


1 cup raisins, seedless

cup candied cherries or maraschino cherries

2 Tbsp. orange peel, grated

1 Tbsp. lemon peel, grated

cup roasted almonds, chopped

Glaze (see below)

Soften active dry yeast in cup warm water (110F). Combine milk, butter, sugar, salt and

cardamom; cool to lukewarm. Stir in 2 cups of the flour; beat well. Add the softened yeast and egg;

beat well. Stir in fruit, peels and nuts. Add enough of the remaining flour to make soft dough.

Turn out on a lightly floured surface. Knead until smooth and elastic (about 8 to 10 minutes).

Place in a greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place

until double (about 1 hour and 45 minutes). Punch down; turn out on a lightly floured surface.

Divide in 3 equal parts. Cover; let rest 10 minutes.

Roll each of the 3 parts to a 10 x 6 rectangle (this will make 3 separate loaves). Without

stretching, fold the long side over to within 1 inch of the opposite side; seal edge. Place on a greased

baking sheet. Cover and let rise in a warm place until almost double (about 1 hour). Bake at 375F

for 15 to 20 minutes or until golden brown. While warm, brush with glaze (see below).

Glaze:

1 cup powdered sugar, sifted

2 Tbsp. hot water

tsp. butter

Combine sugar, hot water and butter in a bowl and mix. With a pastry brush, spread glaze over

Stollen.


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CAKES

ANGEL FOOD CAKE

Sift together:

1 cups cake flour, sifted cup granulated sugar, sifted

Sift separately:

1 1/3 cups granulated sugar

Beat until soft peaks form:

1 to 1 cup egg whites

tsp. salt

1 tsp. cream of tartar

1 tsp. vanilla

tsp. almond extract

Add 1 1/3 cups sifted sugar gradually to egg white mixture and beat until stiff peaks form. Fold in

sugar and flour mixture gradually. Pour into cake pan. Bake at 375F for 35 to 40 minutes.

EASY NO-BAKE CHEESECAKE


1/3 cup lemon juice

1 can (14 oz.) sweetened condensed milk

1 tsp. vanilla

1 (6 oz.) graham cracker ready-made pie crust

Mix warmed cream cheese with other ingredients until smooth. Pour into pie crust. Refrigerate

until firm or freeze for 1 hour. Top with fruit slices if desired.

STRAWBERRY TRIFLE

1 pkg. yellow cake mix

2 pkg. (16 oz.) frozen strawberries, defrosted

2 cups (3 oz. pkg.) prepared vanilla pudding

1 cup whipped cream, sweetened (La Crme or Cool Whip)

Fresh strawberries, sliced (for garnish)

Make cake according to package directions. Bake cake in a rectangular 9 x 13 baking pan. Using

half the cake, break it into pieces. Place the other cake half into the bottom of a large glass serving

bowl. Layer strawberries, cake pieces and then pudding. Keep layering until all ingredients are

used. Top with whipped cream and sliced fresh strawberries. Refrigerate at least 4 hours.


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PUMPKIN CAKE

2 cups cake flour

cup shortening



1 cup pumpkin puree

1 tsp. salt

1 tsp. cinnamon

tsp. ground cloves

3 eggs

1/3 cup evaporated milk

Sift flour, measure and resift into large mixing bowl. Cut in shortening until particles are size of

course cornmeal. Sift together sugar, baking powder, salt, and cinnamon and add to flour mixture.

Stir to mix. Add eggs and beat until smooth. Add pumpkin and beat until smooth. Gradually add

milk and blend well. Turn into a tube pan or bundt cake pan, greased and floured. Bake at 375F for

25 minutes or until it tests done. Cool 5 minutes in pan and turn out onto cake rack and cool.

WACKY CHOCOLATE CAKE

This is a wacky combination of ingredients, but its the best chocolate cake weve ever had!

Mix together:



tsp. salt

cup cocoa

1 tsp. baking soda

Add:

1 Tbsp. white vinegar

1 Tbsp. vanilla

1/3 cup cooking oil

1 cup water

Combine all ingredients and mix well. Batter will be thin. Pour into a 9" round cake pan. Bake at

350F for 30 to 35 minutes. Cool and top with cocoa-mocha icing, if desired.

Cocoa-Mocha Icing:2 2/3 cups powdered sugar

3 Tbsp. powdered cocoa

1/3 cup butter, softened

1 Tbsp. instant coffee dissolved in 2 Tbsp. water, blend well

Sift together powdered sugar, cocoa. Add soft butter and coffee mixture. Mix and spread on cake.


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CANDY

MINTS

I think we made hundreds of these mints for our Aunt Pats wedding. They are tasty and

make a wonderful accessory to your table.

2 oz. cream cheese

tsp. flavoring (wintergreen or cinnamon work best)

1 2/3 cups powdered sugar

Rubber candy molds

Soften cream cheese. Mix all ingredients until well blended, not smooth. Food coloring may be

added. Refrigerate for hour. Take molds and put granulated sugar in mold to cover bottom of

mold. Take approximately 1 teaspoon of mixture and roll into a ball. Fit mixture into mold. Scrape

off excess with back of a knife. Ease candy out of the mold. Repeat process with remaining dough.

GREAT-GREAT GRANDMA RUCKDASCHELS POTATO CANDYYou have to have a sweet tooth for this one, but it has been a family tradition for centuries. Mom

used to make these for Christmas gifts.

1 medium baking potato


1 tsp. vanilla

Walnuts

Boil peeled potato; mash (should yield cup). In large bowl, combine mashed potato, vanilla and

salt. Gradually add powdered sugar beating until mixture is stiff enough to roll into balls.

Refrigerate over night. Prepare wax paper on cookie sheet. Set aside. Roll mixture into 1 balls.Dip balls, one at a time, into chocolate dip, see below.

Chocolate Dip:

2 to 4 unsweetened baking chocolate squares

Cooking wax shavings

In top of double boiler over hot, not boiling water, melt chocolate adding shavings of wax to thin

chocolate; stir until mixture is smooth. Cool slightly. Dip potato candy balls, one at a time, into

chocolate dip. Let excess chocolate drip off balls. Place on prepared cookie sheet. Place a walnut

on top and press slightly down. Store in a tightly covered container and refrigerate.


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PEANUT BUTTER CANDY

1 cup peanut butter

1 cups graham crackers, crushed

cup brown sugar, packed

tsp. vanilla


Combine peanut butter, graham crackers and brown sugar, mix well. Refrigerate for hour. Roll

into small balls, approximately 1, and then roll into granulated sugar. Place in miniature-size

muffin paper cups.


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COOKIES

OATMEAL COOKIES

These are another of Michelles favorites. Also a 4-H blue ribbon winning recipe.

cup shortening, softened1 cup packed brown sugar


1 egg

cup water

1 tsp. vanilla

1 cup all-purpose flour, sifted

1 tsp. salt

tsp. baking soda

3 cups oats, uncooked

1 cup nuts, chopped

Beat shortening, sugars, water and vanilla together until creamy. Sift together flour, salt, and soda.

Add to flour mixture and blend well. Stir in oats. Add nuts, raisins, butterscotch or chocolate chips,

or anything that sounds good. Drop onto cookie sheets. Bake in oven at 350F for 12 to 15 minutes.

ROSETTES

cup all-purpose flour, sifted

1 tsp. granulated sugar

2 egg yolks or 1 egg

tsp. salt

cup milk

1 tsp. cooking oil

Sift dry ingredients together. Beat egg, add milk and mix well. Add liquid to dry ingredients

gradually, beating until a smooth batter is formed. Add oil and blend.

In a frying pan, heat approximately 4 cups of cooking oil to 375F. Once oil has been heated dip

iron Rosette pieces in oil to heat. Once heated, dip the iron Rosette piece in the batter and then place

back into the oil. Let the Rosette come off of the iron form and cook until golden brown. Place on a

cookie sheet that has been covered with paper towels to absorb the oil.

*Helpful hints: Rosettes are best served warm. If batter is left over night before frying, a few

bubbles will appear in the finished product. If used as a dessert, it may be rolled or sprinkled with

powdered sugar before serving.


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SOUR CREAM COOKIES

All of our family Christmas pictures have someone making Sour Cream Cookies.

They are delicious and great to decorate anytime of the year.

Mom made heart shaped cookies with pink frosting for Valentines Day.

Beat together:

2 cups granulated sugar1 cup shortening, softened

2 eggs

Add:

1 cup sour cream

1 tsp. baking soda

tsp. baking powder

1 tsp. vanilla

tsp. salt

Then add:

5 to 6 cups flour (More or less for right consistency)

Combine ingredients as instructed above. Refrigerate overnight and then scoop out a fair amount

onto a floured board and work some flour into the dough until pliable. Roll out into approximately

thickness. Cut out with cookie cutters. Sprinkle with colored sugar or candies before baking.

Cookies can also be frosted after baking. Bake at 450F for 8 to 10 minutes.

SNICKERDOODLES

Another blue ribbon winner. Kids love to make these because they are simple and delicious.

Combine in a large mixing bowl:



1 egg

1 1/3 cup all-purpose flour, sifted

1 tsp. baking soda

tsp. salt

Mix in a separate bowl:

1 tsp. cinnamon


Preheat oven to 400F. Combine ingredients as instructed above. Roll dough into 1 balls. Roll

balls into cinnamon and sugar mixture. Bake at 400F for 8 to 10 minutes. Makes approximately 3

dozen cookies.


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SPRITZ

1 cups butter (or margarine), softened


1 egg

2 Tbsp. milk

1 tsp. vanilla tsp. almond extract

4 cups sifted all-purpose flour


Colored sugar

Thoroughly cream butter or margarine and sugar. Add egg, vanilla, and almond extract; beat well.

Sift together flour and baking powder; add gradually to creamed mixture, mixing to a smooth dough.

Do not chill. Force dough through cookie press onto an ungreased cookie sheet. Sprinkle with

colored sugar, if desired. Bake in a pre-heated oven at 400F for about 6 to 8 minutes. Let cool and

place in a tightly covered container.

WALNUT CRESCENTS

1 cup butter, softened

1 tsp. water

2 tsp. vanilla

cup powdered sugar


1 cup walnuts

Cream butter and powdered sugar. Add remaining ingredients and mix well. Shape into rolls of

about in diameter and cut 1 pieces or roll into a ball. Put on cookie sheets and pull end downslightly to form crescent or balls. Bake at 375F for 15 minutes. Roll in powdered sugar while

warm.

SCONES

2 cups self-rising flour


tsp. baking soda


cup snipped dried apricots

cup currants


1/3 cup milk

Combine flour, sugar and baking soda. Cut in butter until it resembles coarse crumbs. Stir in

apricots and currants. Combine egg and milk; stir into flour mixture. On a lightly floured surface,

knead dough 10 times. Roll into thickness, cut with a cookie cutter. Bake at 450F for 8

minutes.


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CHOCOLATE CHIP COOKIES

Our mother always had Chocolate Chip Cookies in the freezer throughout the year.

It was the one thing that everyone knew would always be there.


1 tsp. baking soda

1 tsp. salt1 cup butter or margarine (or cup butter & cup margarine), softened


cup brown sugar

1 tsp. vanilla

2 eggs

1 pkg. (12 oz.) semi-sweet chocolate chips (or white chocolate chips)

cup nuts, chopped (optional, pecans or walnuts taste best)

Preheat oven at 375F. In a small bowl combine flour, baking soda and salt. Set aside. In a large

mixing bowl combine butter, sugar, brown sugar, and vanilla and beat until creamy. Beat in eggs.

Gradually add flour mixture. Stir in chocolate chips. Add nuts, if desired and mix well. Drop

dough by tablespoonfuls onto ungreased cookie sheets. Bake at 375F for 9 to 11 minutes or until

golden brown.

*Helpful hints: To make cookie bars, make recipe according to directions above, but spread dough

into a 9 x 13 baking pan and bake at 375F for 25 to 30 minutes or until firm.

PEANUT BUTTER COOKIES

cup shortening, softened

cup peanut butter

2/3 cup peanuts, shelled and chopped

1 1/3 cup granulated sugar

2 eggs

2 cups all-purpose flour, sifted

1/3 tsp. baking soda

tsp. salt

Preheat oven to 375F. Cream together shortening and peanut butter until smooth. Gradually add

sugar, creaming until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Sift

together flour, soda, and salt. Add peanuts and stir into creamed mixture blending thoroughly.

Shape into balls about . Place on lightly greased baking sheets; flatten with palm of hand. Markcriss-cross design with fork. Bake at 375F for 10 to 12 minutes.


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GRANDMAS PUMPKIN PIE

1 pie crust (see recipe on page 49)

1 cup cooked pumpkin (fresh or canned)

1 cup rich milk (half and half or evaporated milk)


tsp. salt tsp. nutmeg

tsp. cinnamon

2 eggs, slightly beaten

1 Tbsp. butter, melted

Preheat oven to 425F. Combine ingredients and mix thoroughly. Pour into pastry-lined pie pan.

Bake at 425F for 25 minutes or until an inserted knife comes out clean (try near sides). The middle

will thicken while cooling. Serve with whipped cream.

WALNUT PUMPKIN PIE


1 can (15 oz.) pumpkin

1 can (14 oz.) sweetened condensed milk

1 egg

1 tsp. ground cinnamon

tsp. ground ginger, nutmeg, and salt

cup packed brown sugar


2 Tbsp. cold margarine (or butter)

cup chopped walnuts (or pecans)

Preheat oven to 425F. In mixing bowl, combine pumpkin, sweetened condensed milk, egg,

teaspoon cinnamon, ginger, nutmeg and salt; mix well. Turn into pie crust. Bake for 15 minutes and

remove pie. Reduce oven to 350F. In a small bowl, combine sugar, flour and remaining teaspoon

cinnamon; cut in margarine until crumbly. Stir in walnuts or pecans. Sprinkle walnut/pecan mixture

evenly over pie.

Bake at 350F for 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool.

Refrigerate leftovers.


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BACKYARD LEMON MERINGUE PIE

Our house in California had a lemon tree in the backyard

so our mom made Lemon Pies throughout the year.

This recipe looks more complicated than it is, be patient.

1 cups granulated sugar

1/3 cup cornstarch1 cups water

3 egg yolks, slightly beaten

3 Tbsp. butter

cup lemon juice

1 Tbsp. grated lemon rind


Prepare pie crust according to directions. Place pie crust in a 9 pie plate. Prick the bottom and

sides with a fork. Bake in a 450F oven for 10 to 12 minutes or until golden brown. Mix sugar and

cornstarch in a sauce pan. Gradually stir in water. Cook over medium heat, stirring constantly until

mixture thickens and boils. Boil for 1 minute. Slowly stir at least half of the hot mixture into the

egg yolks. Then blend into hot mixture in saucepan. Boil 1 minute longer stirring constantly.

Remove from heat and continue stirring until smooth. Blend in butter, lemon rind and lemon juice.

Pour into the baked pie shell.

Prepare meringue as instructed below. Cover lemon mixture with meringue, sealing to the edge of

the pie crust to prevent shrinkage. Bake according to meringue directions.

Meringue:

4 egg whites

tsp. cream of tartar


Beat egg whites and cream of tartar until stiff enough to form mounds. Add sugar slowly,

2 tablespoons at a time, beating until meringue makes stiff glossy peaks. Spread meringue over pie

filling making the center thick and the sides 1 thick. Bake until light brown and crisp at 275F

for 1 hour. Cool away from drafts or meringue will crack and fall. Tastes best chilled.


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Mom's Best Recipes Cookbook

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