OLD FASHIONED OATMEAL COOKIES

This is the best oatmeal cookie recipe that I have tried. It is quite versatile as you can add raisins or chocolate chips or just as they are. I took them to work and got many compliments! The key is to underbake slightly for a moist,chewy cookie. It is a large recipe making approx. 9 dozen (depending on the size you make them)

2 cups margerine
2 cups white sugar (I used 1 1/2)
2 cups brown sugar (I used 1 1/2)
4 eggs
2 tsp vanilla
1 tsp salt (I used 1/2)
3 tsp cinnamon
2 tsp baking soda
4 cups flour
6 cups oatmeal
Cream Margerine, sugar and eggs until light and fluffy. Add rest of ingredients in order. May add raisins or chocolate chips. I divided the dough in half and added 1 1/2 cups raisins to one half and 1 1/2 cups choc. chips to the other half. Roll into balls and bake on greased cookie sheet in 350 F oven for 10-12 minutes (until just a hint of brown). I flatten the balls slightly.
Yield : approx. 110 cookies. (9 dozen)

BETTY'S SPICED ZUCCHINI BREAD

This is a very versitle recipe as you can change the zucchini out for carrots or bananas. It is not overly sweet and quite moist.

1/3 cup shortening
1 cup sugar
2 eggs
1 cup shredded Zucchini
1/3 cup milk (or water)
1 1/2 cups plus 2 tbsp. flour
1 tsp. baking soda
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp cloves
Nuts and/or raisins are optional
Cream together first 3 ingredients. Add Zucchini and milk. Combine dry ingredients and add to creamed mixture. Stir well. Pour into well greased loaf pan. Bake for 50 minutes at 350F. Cool 10 minutes . Remove from pan and cool completely.
Yield: 1 loaf

COCONUT ORANGE CRISPS

I like all things citrus AND I like coconut so put them together and you have a winner!!!

1 cup sugar
1 cup margerine
1 egg
2 tbsp. orange rind
1/4 cup orange juice
1/2 tsp baking soda
3 cups flour
1 1/2 cups fine unsweatened coconut
Cream sugar, margerine and egg. add juice and grated rind from an orange. Blend in dry ingredients. Let stand to allow orange to work thru dough. Divide into 2-3 and roll in waxpaper. Refridgerate overnight. Slice and bake for 8-10 minutes at 350F.

RHUBARB DELIGHT

I found this recipe written on a scrap of paper and stuck in a cookbook. I made it long ago but now am looking forward to spring so I can bake it again with fresh rhubarb from the garden!

Based
1/2 cup brown sugar
1/2 cup margerine
2 eggs
1 1/2 tsp. baking powder
2 cups flour
Beat well then pat into greased 9X13 cake pan
Cover crust completely with rhubarb (I would guess maybe 3-4 cups)
Sprinkle with 2 small pkg (3oz) strawberry jello over the rhubarb.
Top with streusel topping:
1/2 cup cold margerine
1 cup flour
1 1/2 cup sugar
mix by hand or pastry tool till crumbly
Bake at 350F till done (I would guess about 40-50 minutes)

SCALLOPED POTATOES, ETC.

This is the best scalloped potatoe recipe I have ever found. What makes it even more delicious and also qualify as a supper dish is that it includes the ham and carrots! I have made it without the ham and carrots...just add the equivilant in potatoes. It freezes well.

Sauce
2 tbsp. butter or margerine
2 tbsp. flour
3/4 tsp. salt (I omit if adding salty ham)
1/4 tsp. black pepper
2 cups milk
Melt butter in sauce pan. Stir in flour, salt and pepper. cook, stiring constantly for about a minute. Gradually wisk in milk. Cook until thickened then set aside.
Casserole
4 cups peeled, sliced potatoes
1 cup sliced carrots
1/4 cup chopped onion (I add more)
1/4 cup  chopped green pepper (I omit)
1 cup cubed ham
4 oz. sharp cheddar cheese, grated (I use 2 cups medium cheddar)
In a buttered (or greased) 2 quart casserole, layer half of all vegetables and ham. (I usually mix all the chopped veggies in a big bowl ). Cover with half of the white sauce. Repeat with rest of vegies and ham. Sprinkle with cheeseover all. Bake covered at 350F for 1 hour. Remove cover and bake for 10 minutes longer. Enjoy
Yield: 4-5 servings

Pumpkin Ribbon Bread

I found this recipe in an old Bible school cookbook. I made it and took it to work. It was a hit so will post it so others too can enjoy it. Of course I did not follow the recipe to a T!!! I will put what I used in brackets.

Filling
6 oz cream cheese (8 oz pkg)
1/3 cup sugar
1 tbsp. flour
1 egg
1 tsp. grated orange peel (1 tbsp grated frozen orange/lemon pureed - see "My Bread machine Paska"
 recipe)
Beat all of the above and set aside.

Bread
1 cup cooked pumpkin ( 394ml can)
1/2 cup oil (2/3 cup but 1/2 would have been OK))
2 eggs
1 1/2 cups sugar
1/2 tsp. each salt, cloves & cinnamon ( pinch salt, 1 tsp each cloves and cinnomon)
1 2/3 cup flour ( 2 cups or a little more?)
1 tsp. baking soda (1 1/2 tsp)
1 cup chopped pecans
mix all in order. blend well. Pour 1/4 of batter into 2 greased and floured (I just use waxed paper)
7-1/2x3- 1/2x3inch loaf pan. Carefully spread cream cheese mixture over batter. Add remaining batter, covering the filling.
Bake at 325 F for 1 1/2 hours ( probably closer to 60-70 minutes?) Cool for 10 minutes before removing from pans (oops...I did it right away!!!) Store in refrigerator.

Yield: 2 loaves

Rhubarb Mous (Fruit Soup)

My Mom makes the best Rhubarb Mous every summer. It is good by itself or over ice cream.

5 cups chopped Rhubarb
1 cup water
1 3/4 cup sugar
1 pkg  red jello powder (Strawberry, Raspberry, Cherry)
1/4 cup cold water > optional
1-2 Tbsp cornstarch       "

Place Rhubarb and 1 cup water in sauce pan. Bring to a boil. Lower heat and simmer until rhubarb is soft and falling apart. Add sugar and jello. bring to a boil and simmer for a few more minutes. If mixture is too thin then I add the water/cornstarch mixture to thicken it.
Cool. Store in refrigerator.
YIELD: approx 5-6 cups

Ruth's Rhubarb Coffee Cake

I found a Rhubarb coffee cake recipe on the Internet but decided to change it up to make it my own recipe. I made it today and am happy with the end product. I would do a tad less sugar. So I have adjusted it in this recipe.

cake batter
1/2 cup margarine or butter, softened
3/4 - 1 cup sugar
2 eggs
1 tsp Vanilla
1 tsp baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp salt
2 cups flour
1 cup sour milk  (add 1-2 tbsp. lemon juice or vinegar to 1 cup milk)
3 cups finely chopped Rhubarb
1 cup walnut crumbs

Topping
1/4 cup cold margarine or butter
1 cup brown sugar
2 tsp. cinnamon
1/4 cup flour

Cream together butter and sugar. Add Vanilla and eggs. Beat well. Add soda, powder, salt and spices. Mix well. Add flour alternately with milk. Mix well. Add nuts and Rhubarb. Pour into a 9x13 greased pan.
Crumble together topping and drop onto batter. Bake at 350F for 45-50 minutes or till toothpick comes out clean. If you use a metal pan remove cake to another container when cake is cooled as the Rhubarb may rust  your metal  pan if it is scratched or cake will take on a metallic taste. I use glass pans and really like them. I would not go back to metal!
YIELD: 9X13 pan

Go Anywhere Rhubarb Squares

I love this square as it is easy to make. It rarely makes it to the freezer. It travels well hence the name.
I have tweeked it to suit my pan and taste.

11/2 cup flour
1/2 cup icing sugar
3/4 cup butter or margerine
In a bowl combine flour and icing sugar. Cut in butter until mixture resembles course crumbs.
Press into bottom of  greased 9X13 pan. Bake at 350F for 12 minutes.
While that is baking use same bowl and make filling
FILLING:
1 1/2 cups sugar
1/3 cup flour
3 eggs
4 cups finely chopped fresh or frozen rhubarb
Mix sugar and flour. Add eggs and vanilla and beat well with spoon.
Add rhubarb.
Pour evenly over  hot crust.
Bake at 35oF for 35-40 minutes or till toothpick comes out clean.
Cool. Store in fridge.

Rhubarb Nut Muffins

I got this recipe form the "Taste of Home" Magazine. I really like this recipe as it is simple to make. To make them even less fussy I add the topping ingredients with the rest instead of doing the crumbs.

1 1/2 cups flour
3/4 cup packed brown sugar (I don't pack)
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup veg. oil
1 egg lightly beaten
1/2 cup buttermilk (I use sour milk - 1 tbsp lemon juice and the rest milk)
1 tsp. vanilla
1 cup  diced Rhubarb (fresh or frozen)
1/2 cup chopped walnuts
TOPPING:
1/4 cup packed brown sugar
1/4 cup chopped walnuts
1/2 tsp. cinnamon
In a large bowl, combine flour, sugar, soda and salt. Make a well and add oil, egg, and vanilla.
Stir just till dry ingredients are miostened. Fold in rhubarb and nuts. Fill paperlined or greased muffin tin.
Combine topping and spoon over miffins.
Bake at 375F (I do 350F but it just might be my oven) for 20-25 minutes or till muffin test done.
Cool 10 minutes in pan before removing to wire rack.
Yield 12  large muffins

My Favorite Icing

I got this recipe from a Dentist, Martha Shepartycky, I used to see when I lived in Churchill!
This is my very favorite icing. It is not overly sweet and has quite a unique texture.
It is fussy to make and takes time but it is worth it. Do not shorten beating times prescribed.
 It freezes well so I will make 1/2 or full recipe leave it white and then when ready to use thaw and color it with food coloring.

2 cups granulated sugar
6 Tbsp. cornstarch
2 1/2 cups milk
2 cups Crisco shortening (do not substitute)
1 cup butter
4 cups icing sugar
4 tsp. vanilla
2 Tbsp. room temp. milk

Whiz granulated sugar together with cornstarch in a blender jar. While blender is running add milk and whiz till mixture is smooth. Pour into a large saucepan and cook over low heat, stirring constantly, until mixture reaches a boil and then let boil 2-3 minutes. Remove from heat and cover saucepan with wax paper to prevent skin from forming on surface and refridgerate until well cooled.
While mixture is coolingbeat butter till fluffy. Gradually add icing sugar,vanilla and room temp. milk. Beat until light and fluffy. Set aside.
In a large bowl, beat shortening at high speed of electrical mixer for at least 3 minutes. Add the sugar/cornstarch mixture and beat at high speed for 6-9 minutes. At low speed add prepared butter icing gradually and when all combined beat at high for 4-5 minutes. Add food coloring as desired.
Yield : enough to frost and decorate 4 -  9x13 cakes and still have enough for a tate or two.
           It is not recommended for petalled flowers but is perfect for drop flowers, borders and writing.

Basic Pesto Sauce

This is a great sauce to make in the summer when the herbs are fresh from the garden.
It is great on any type of  hot pasta served with any grilled meat or just pasta by itself.
It freezes well. I like to freeze in an ice cube tray and can add to any type of other sauces.

1 cup fresh basil leaves
1/2 cup fresh parsley, stems removed
1 clove garlic
1/4 tsp. salt
1/4 cup pine nuts
1/2 cup grated parmesan cheese
1/2 cup olive oil
Blend well in blender

Mom's Buns

I like this recipe as it is quite versatile. ie. bread sticks, meat buns, tri buns, cinnomon buns and regular buns. It is big enough that you can do all of the above, which I often do! You can also mix it up and add whole wheat flour,bran etc. instead of just white flour.

2 Tbsp. regular yeast
1 Tbsp. sugar
1 cup warm water
dissolve for 10-15 minutes

Mix in mixer:
2 eggs
4 cups warm water (Mom sometimes uses potato water for all or part of it)
2 Tbsp. vinegar
2 tsp. salt
1/2-2/3 cup sugar
3/4 cup oil (or some type of fat - Mom often uses chicken fat or melted lard for part of this)
7 cups flour
 Add yeast mixture. Mix until smooth.
Turn into a large bowl and add
7 more cups of flour
Kneed well. Let rise 1 - 1 1/2 hours in a warm place.
Punch down and let rise another hour.
Form into buns or desired shape/filling
Yield aprox. 4-6 dozen depending on what you make!

Rice and Fruit Salad

Prepare 1 cup of rice (not instant) as per package instructions. Cool.
Drain: 1 cup pineapple chuncks
          1 cup fruit cocktail
Add: 2 cups mini marshmellows (white or colored)
        1 cup green seedless grapes cut in half
        2 bananas, sliced
        1 cup whipped cream
add rice and mix well. Refridgerate.

Unbaked Chocolate Cheese Cake

1 package chocolate wafers
1 package dream whip
5 Tbsp. butter,melted
1 can crushed pineapple
8 oz cream cheese
1/4 cup icing sugar
Roll out cookies (to make crumbs) add melted butter. Line 8x8 pan with 2/3 of crumbs.
Bake at 325F for 15 minutes. Cool
Whip dream whip according to pkg directions. Keep in fridge until ready to use.
Beat cream cheese and icing sugar. Add well drained pinapple.
Fold in dream whip. Pour on top of crumb base. Top with remaining crumbs.
Refridgerate.

Mom's Puffed Wheat Cake

Place a 7x11 pan full of puffed wheat in a low temperature oven for several minutes to crisp puffed wheat.
In meanwhile prepare the syrup

In a sauce pan mix together:
1/2 cup sugar
1/2 cup corn syrup
1/2 cup margerine
2 tbsp. cocoa
Bring to a boil. Boil about 3 minutes. Pour over puffed wheat and mix well.
pour into greased pan.
cool and cut into squares.

Cinnomon Swirl Loaf

I like this loaf as it is very moist and cinnomon-y (is that a word?!) I had a hard deciding which catagory to put it in as you can also make this in a bundt with a few alterations.
for loaf                                                             for bundt
1 cup sour cream                                               1 1/2
1 tsp. baking soda                                              1 1/2
1/2 cup softened margerine                                  3/4                              
1 cup sugar                                                        1 1/2
2 eggs                                                                  3
1 tsp vanilla                                                        1 1/2
1 3/4 cup flour                                                    2 2/3
1 tsp baking powder                                           1 1/2
1/2 cup brown sugar                                           3/4                                      
4 tsp. cinnomon                                                   6 1/4

Mix sour cream and baking soda together in a small bowl. Let stand while mixing the rest.
Blend marg., sugar, eggs and vanilla. Beat until fluffy.
In a separate bowl mix flour and baking powder. Add to marg. mixture alternately with sour cream mixture.
In a separate bowl mix brown sugar and cinnomon.
Grease a 9X5X3 loaf pan (or line with wax paper). For bundt grease and flour bundt pan.
 Pour 1/3 of batter into pan.
Spread 1/2 of cinnomon mixture over. Repeat to form layers. Swirl with a knife
Bake in 350F oven for 45 minutes (for loaf) or 75 minutes (for bundt) or till toothpick comes out clean.

Toll House Cupcakes

1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
beat well then add:
2 1/4 cup flour
1 tsp baking soda
1/2 tsp. salt
1 cup milk
spoon into paper lined muffin tin.
DO NOT MAKE CUPCAKES TOO FULL
Bake for 3 minutes at 375F
Remove and add topping:
TOPPING
3/4 cup brown sugar
2 eggs
3/4 tsp. vanilla
Beat untill thick
Stir in:
1 cup chocolate chips
spoon over each cupcake and return to oven and bake for another 15 minutes

Boiled Raisin Cake

1 cup margerine, softened
1 1/2 cups brown sugar
3 eggs
2 1/4 cup flour
1 tsp cinnamon
1/2 tsp salt
Mix in order and set aside.
Boil 1 1/2 cups raisins in 1 1/2 cups water for 10-15 minutes.
Drain and cool liquid. Add 1 1/2 tsp soda and 3 Tbsp. cocoa to the cooled liquid.
Mix with rest of ingredients
Bake at 350F for 30-40 minutes
Yield: 9x13 pan

Chocolate/ Pineapple Cheese Cake

1 Pkg. chocolate wafers (or equivilant of chocolate crumbs - I guess 2 cups?)
1 Pkg dream whip (or equivilant -1 tub of whipped topping)
5 Tbsp. butter or margerine - melted
1 can crushed pineapple
8 oz. cream cheese - softened
1/4 cup icing sugar
Roll out cookies (to crumbs). Melt butter and mix with crumbs
Line bottom of 8x8 pan with 2/3 of the crumbs. Reserve rest for topping.
Bake at 325F for 15 minutes. Cool.
Whip dream whip to pkg instructions
Beat cream cheese and icing sugar. Add well drained pineapple.
Fold in dream whip. Pour onto cooled cumbs. Top with rest of crumbs.
Yield : 8x8 pan

Peanut Butter Bars

1/3 cup margerine (softened)
1 cup sugar
1 tsp vanilla
1/2 cup peanut butter
2 eggs
Beat untill fluffy then add:
1 tsp baking powder
1 cup flour
1 cup coconut
spread in a 9x13 greased pan. Bake in 350F oven for 30 minutes or till toothpick comes out clean.
Cool to lukewarm. Cut into bars and roll in icing sugar and again when bars are cooled.

Farmer's Brownies

1/4 cup cocoa powder
1 cup boiling water
 3/4 cup margerine
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
2 cups sugar
2 eggs
1/2 cup buttermilk (or sour milk)
1 tsp vanilla
1 cup chopped nuts
Mix cocoa in water. Stir in margerine and allow to cool. Mix together dry ingredients and stir into cocoa mixture. add eggs. Beat is buttermilk and vanilla. add nuts. Spread on greased jellyroll pan. Bake for 20 minutes in 350F oven.

Carmel Bars

Not sure where this recipe but it is in the book! I almost hesitate to add it to the blog cause it just sounds very rich. But here it is!!
1 cup melted margerine
4 cups brown sugar ( heat with the margerine)
4 eggs
1 tsp vanilla
add: 2 cups flour
1/4 tsp salt
2 Tbsp. baking powder
3 cups  shedded coconut
2 cups walnut crumbs
Pour into a  greased jellyroll pan. Bake in 350F oven for 20 minutes or till toothpick comes out clean.

Jelly Roll

5 eggs
1 1/2 cups sugar
1 tsp vanilla
Beat until light and fluffy
add and mix well :
1/2 cup Pacific milk
1 tsp cream of tartar
1 tsp baking soda
1 1/2 cups flour
Pour into a wax paper lined jelly roll pan. Bake at 350F for 15-20 minutes or until brown. Turn out onto a cold wet cloth. Spread on filling ( I like lemon pudding/filling but can use pie filling or pudding of your favorite flavor). Roll up staring on the longest side. slice and serve.

Spicy Pumpkin Loaf

I like this recipe because it is so wonderfully moist and spicy!

1/2 cup oil
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup corn syrup
1 cup pureed pumpkin
2 eggs
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
3/4 tsp ginger
1 tsp baking soda
1/4 tsp salt
1 tsp baking powder
1 1/2 cups flour
1/2 cup walnut crumbs (optional)
1/2 cup raisins (optional)
Mix in order. Pour into a greased or waxpaper lined loaf pan
Bake at 350F for 40-50 minutes or till toothpick comes out clean.
Yield : 1-2 loafs depending on the size of your loaf pan

Carrot Cake

2 eggs
1/2 cup veg. oil
1 1/2 cups sugar
mix well then add:
3 1 1/2 cups grated carrots
1 tsp. baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp. nutmeg
1 1/2 cups flour
1/2  cup chopped walnuts
1 cups raisins
Pour into greased 9x13 pan. Bake at 300F for 1-1/2 hours
Ice with cream cheese frosting when cool.

Apple Crisp

This is always a fall favorite as apples are always plentiful either from your backyard or someone else's backyard!!

In a greased 9X13 pan fill with sliced apples
Topping:
1 cup flour
2 cups brown sugar
4 cups oatmeal
2 tsp. cinnamon
1 cup margerine
crumble together and sprinkle over apples.
Bake for 30 minutes at 350F.

Marlene's Microwave Rice pudding

I got this recipe from a roommate many years ago.

Power level: High (10), Medium (7)
Microwave time: 6-10 minutes

In a quart casserole dish, blend together:
3/4 cup sugar
2 Tbsp. cornstarch
1/4 tsp salt
gradually whisk in:
2 1/2 cups milk
Microwave on high for 5-7 minutes, stiring every 3 minute until mixture is smooth, thickened and clear
In a cup beat by hand:
2 egg yolks OR 1 egg
Stir in a small amout of hot mixture into the egg
Then return egg to hot mixture. Whisk well.
Microwave on high 1-3 minutes
Add:
2 Tbsp. butter
1 tsp. vanilla
stir till melted
Stir in 2 cups of cooked rice and 1/2 cup raisins
cinnamon and nutmeg if desired
return to microwave for 1 minute
Enjoy warm or cool!

Harvard Beets

I grew to like beets at Bible school as we were served them frequently. I prefer this style as apposed to beets with just salt and pepper.

1/2 cup sugar
1 Tbsp. cornstarch
1/4 - 1/2 tsp. salt
1/4 cup vinegar
3/4 cup water
5 cups diced cooked beets
2 Tbsp. butter
Mix sugar, cornstarch and salt together in a sauce pan.
Add vinegar and water gradually, stiring until smooth. Cook for about 5 minutes over medium heat stiring constantly until mixture has thickened. Add beets to hot sauce. Bring to a boil before serving and add butter.
Yield: 6-8 servings

Sweet and Sour Sauce for ribs or meatballs

1/2 cup Brown sugar
1/2 cup vinegar
1/2 cup ketchup
2 Tbsp. cornstarch
2 cups water
1 can of tomato soup concentrate
1 can pineapple either crushed or chuncks - if desired
mix and bring to a boil and pour over desired meat.

Ruth's Wieners and Macaroni

I remember making this as a young girl. It has become a comfort food recipe for me. Not much for measurements as I just go by taste.

6 all beef wieners cut into 1/2-1 " pieces
2 cups raw macaroni cooked to pkg instructions
Tomato juice about 3 cups
1 heaping Tbsp. flour
1 onion
worchestershire sauce - several shakes
chili powder - a shake or 2
pepper to taste
In the fry pan brown wieners and chopped onion.
add flour to make a rue. Add juice and spices. Finally add cooked macaroni
simmer for a few minutes.
Yield: 4 servings

Libby's Whole Wheat Raisin Cookies

I got this recipe from a co-worker at the hospital.

Combine in a bowl and stir well:
2 cups whole wheat flour
1 cup rolled oats
2 tsp. Baking powder
1 tsp. baking soda
2 tsp. cinnamon
2 cups raisins
In another bowl mix well with mixer:
1 cup Margerine
2 cups brown sugar
4 eggs
2 tsp. vanilla
2 tsp. grated orange peel ( see "My bread machine Paska" recipe for Lemon/Orange pureed)
Add flour mixture and stir just till blended
Drop by tsp. on greased cookie sheet. Bake at 350F for 12-14 minutes. I always slightly underbake for a softer cookie.
Yield 60-70 cookies

Gertie's Sugar cookies

When I was young and living on the farm we had  neighbors, the McAuley's. Mrs. McAuley made the best ever sugar cookies!

1 cup butter ( no substitutes)
1 cup sugar
1 tsp cream of tartar
1/2 tsp baking soda
 2 eggs
1 tsp vanilla
2 3/4 cups flour
Cream together all ingredients (except flour). Beat until light and fluffy.
Add the flour and mix till well blended.
Roll out and cut with cookie cutter.
Once on the greased pan sprinkle with sugar (can used colored sugar if desired)
bake for 10-12 minutes in 350F oven.
Yield 3-4 dozen depending on size of cookie

Babka

This is a Polish Easter bread recipe that I got from Gramma Saskatchewan (Since my mother's maiden name is the same as her married name, we differentiated our 2 sets of  grandparents by where they lived. Saskatchewan and Morden)

In a large bowl stir together:
3/4 cup flour
1/4 cup sugar
1 Tbsp. yeast
In a sauce pan warm up (not hot) :
1/2 cup milk
1/4 cup margerine
stir into first mixture.
Mix with an electiric mixer for 2 minutes
Add:
3 eggs
1 1/2 cup flour
Mix for another 3-4 minutes
Let rise 1 hour in a warm place.
Add: raisins, currents nuts and candied peel.
Put in greased Bundt or loaf pans
Let rise for 1/2 hr
Bake at 350F for 40 minutes
Boil together:
1/2 cup sugar
2 Tbsp. lemon juice
1/3 cup water
Poke bread with fork and pour hot liquid on bread before removing from pan.
May be iced when cooled but not necessary.

Yummy Blueberry Muffins

These muffins have great  nutty flavor with the oatmeal, walnuts and blueberries. They are a bit crumbly but good.

1 cup oatmeal
1 cup buttermilk or sour sream
Mix together and let stand while mixing rest.
3/4 cup brown sugar
In a separate bowl mix
1 cup flour
1 tsp. baking powder
1/2 tsp baking soda
1 cup blueberries
1/2 cup walnut crumbs
In mixing bowl blend till fluffy
1 egg
3/4 cup softened margerine
3/4 cup brown sugar
add the oatmeal mixture
Add dry ingredients to the wet and mix only to get the dry mixture wet.
spoon into paper lined muffin tin.
Bake at 350F for 15-20 minutes or till done.
Yield: 12 large

My Bread Machine Paska

My current bread machine is not working well for the baking cycle so I mix it in the machine and then take it out and form either into buns or 1 loaf and bake in the oven. As we speak I can smell the bread baking now!! (which inspired me to write this post) Lemon/Orange Pureed recipe at bottom of this post.

1 tsp bread machine yeast
2 - 2 1/2 cups flour
1/3 cup brown sugar
1/2 tsp salt
1/2 cup room temp. milk
1 egg  at roon temp.
1 Tbsp. softened butter
1/2 cup (more or less) lemon/orange pureed

mix as usual in pot. after the 10 beeps wait another 3 minutes and add
1 cup raisins ( the recipe calls for 1/3-2/3 cups but I like it better with more) they are also optional
If you add them too soon the raisins get too mushy.
Remove from pot when indicated. Form into buns or loaf. Let rise to double the bulk
Bake in 350F oven for 15-25 minutes till brown (depending on what you are making).
Top with vanilla or cream cheese icing and  decorative sprinkles or do it the Pauls way and serve with whipped cream! Enjoy!!

Lemon/Orange Pureed
1 lemon
                 of equal size
1 orange 
        
these days all I seem to find is jinormous oranges and normal sized lemons. So I use 1 1/2 lemons to 1 jinomous orange
cut fruit into pieces, removing seeds and blemishes. Place in food processor (or  blender) and pulse till fully pureed. Divide into 3 (more or less 1/2 cup depending on the size of the fruit) and use 1 part for above recipe.
This freezes well.I usually make a double recipe and it last me a full year!  I put it into individual containers so they are ready to use. I also use this mixture for any cake or muffin recipe that calls for grated lemon (or orange) rind. I just grate it when it is still frozen right into the recipe's batter.

Pumpkin Crunch Muffins

1 egg
1/3 cup veg.oil
2/3 cup milk
1 cup pureed pumpkin
1 1/2 cups sugar
1 /2 tsp cinnamon
1/4 tsp each of cloves and nutmeg
3 tsp baking powder
1/4 tsp salt
1 3/4 cup flour
1/2 - 3/4 cup raisins
1/2 cup walnut crumbs (optional)
mix as usual. pour into paper lined muffin tin sprinkle with brown sugar.
Bake at 375F for 20-25 minutes or till done
Yield: 12 muffins

Carrot Bran Muffins

I like these because they are hearty and healthy and not too sweet.

2 eggs
1/3 cup liquid honey
1/4 cup molasses
1/4 cup veg. oil
1 1/2 cups milk
2 Tbsp lemon peel
1 tsp cinnomon
1/2 tsp nutmeg
1 1/2 tsp baking soda
1 1/2 cup whole wheat flour
1 1/2 cups baking bran
1 cup grated carrots
1/2 cup walnut crumbs
1 cup raisins
mix as usual. spoon into muffin tin lined with papers.
Bake at 350F for 25 minutes or till done.
Yield: 12-18 depending on the size you make.

Christmas Bownies

Can't remember where I picked up this recipe. I just remember making it alot around Christmas. Have not made it in a long time but just thinking about them makes my mouth water!!! Now that I don't eat chocolate they have dropped from my repitoir but thot I would add them for you chocolate lovers out there! I do make the mashmellows as a candy. Pour into and pan and cool then cut them into squares and roll them in coconut.
Brownies
2 eggs
1 cup sugar
1/3 cup melted butter or margerine
1/2 tsp vanilla
4 Tbsp. cocao powder
1/2 tsp baking powder
3/4 cup flour
1/2 - 3/4 cup chopped walnuts (if desired)
mix as usual. Pour into a greased 8X8 pan.
Bake at 350F for 20 minutes or when toothpick comes out clean.
cool.
Marshmellows
2 pkgs gelatine
4 Tbsp. cold water
3/4 cup boiling water
2 tsp vanilla or any other flavoring such as peppermint or almond
2 cups sugar
disolve gelatine in cold water. Add hot water.Stir until smooth. Add flavoring and sugar.
Beat until thick (about 12-15 minutes)
add red or green food coloring as desired
pour over brownie. cool to set.

Cream Of Wheat Orange cake

This is another recipe I got at Bible School. Yes another way to use up that left over breakfast cereal! 'Course now I have to intentionally make more so I can have it for the cake! It is very moist...almost too moist for a 9X13 so make it in a jelly roll pan. Good for big group events.

3/4 cup softened margerine
1 cup sugar
3 eggs
beat together till fluffy.
 Then add:
2 cups cooked cream of wheat
juice and grated rind from 1 orange
2 tsp. baking soda
2 tsp. baking powder
2 cups flour
mix well and pour into a greased jelly roll pan. Bake at 350F for 25-30 minutes
or till toothpick comes out clean.

Icing
2 cups icing sugar
2 Tbsp. softened margerine
1 Tbsp. gated orange rind
2-3 Tbsp. orange juice
spread on cooled cake.

My favorite Platz

I enjoy this Platz (cake) made with apricots the best but any fruit would work. I remember Gramma made it with gooseberries! I also like it cause it is quick to make and you only dirty one bowl. I mix by hand and save the beaters!

In a bowl mix in order
1 cup sugar
2 eggs
5 Tbsp.  veg.oil
1 tsp. vanilla
3 tsp baking powder
2/3 - 3/4 cup milk
1 1/2 - 1 3/4 cup flour
Pour into a greased 9X13 pan
Place choped fruit of your choice on top of dough.
In same bowl :
3/4 - 1 cup cugar
3/4 - 1 cup flour
1/3 -1/2 cup cold margerine
1 tsp cinnomon (if desired...I desire!)
Blend with pastry blender or by hand.
sprinkle over fruit.
Bake at 350F for 40-50 minutes or till toothpick comes out clean.

Rice Krispie Bars

This is a good bar to take to potlucks as everyone seems to love it and is so easy to make!

Boil together: 1 cup Sugar
                     1 cup corn syrup
Add:             1 cup peanut butter
                     6 cups rice Krispies
Press into a greased 9X13 pan.

Frosting:        1 cup chocholate chips
                     1 cup butterscotch chips
melt and spread on bar.

Lazy Daisy Cake

Beat till thick and creamy:
5 eggs
2 1/2 tsp. vanilla
gradually add: 2 1/2 cups sugar
add: 2 1/2 cups flour
       2 1/2 tsp baking powder
       pinch of salt
In a sauce pan , heat:
3/4 cup milk
1/3 cup margerine
add to above mixture. Beat well.
Pour into a greased 9x13 pan. Bake at 350F for 40-50 minutes or till toothpick comes out clean
Topping
1 1/4 tsp vanilla
1/2 cup margerine, melted
1 /2 cup brown sugar
2 1/2 Tbsp cream (or milk)
1 1/2 cups coconut
Mix well. spread on hot cake. set oven to broil. return cake to oven for 2-3 minutes or till topping is browning.

Lemon Crumble

Mix together till crumbly:
2 cups soda cracker crumbs
1 1/2 cups sugar
1 cup margerine
1 cup coconut
1 1/2 tsp baking powder
4 Tbsp. milk
1 1/2 cups flour
Press 1/2 of crumbs into a  greased 9x13 pan
Prepare 1 pkg of Lemon pie filling (- the merangue)
pour onto crumbs. top with remaining crumbs.
Bake in 350F for 30-40 minutes or till browned.

Mom's Jello Delight

This was one of my most favorite deserts growing up. I think it tastes best when frozen(tastes like icecream, but it does not need to be frozen.

2 cups graham crumbs
1/2 cup margerine, melted
Mix together Press into a greased 9x13 pan, reserving 1/2 cup of crumbs for the top

Melt 1 small pkg (1/2 cup) red jello in 1 cup boiling water
cool but not thick

1 tin evaporated milk (Pacific works best)
1/2 cup sugar
1 pkg of whipit (optional but helpful)
Beat until stiff
Mix in cool jello
Pour over crumbs
Keep refridgerated till served

Fruit can be added to the jello

Joyce's Fruit slice

1 cup margerine, softened
2 cups sugar
1 tsp vanilla
1 1/2 tsp almond extract
1/3 - 1/2 cup milk(enough to thin out dough just a little)
4 eggs
3 cups flour
Mix together at beat well.
Spread 2/3 of batter in a greased 10x25 jelly role pan.
Spread 1 can of your favorite pie filling over batter
Drop remaining batter by spoonful over filling.
Bake at 350F for 40 min
Drizzle thin icing over top as soon as it comes out of oven.
Thin icing
1 cup icing sugar
1 Tbsp margerine, softened
1 tsp. vanilla
2-3 Tbsp. milk
mix well.

Cake freezes well

Raspberry Jello Desert

2 1/2 cups graham crumbs
3/4 cup margerine, melted
Press 3/4 of crumbs into a 9x13 greased pan.
In a sauce pan: Dissolve 1/2 pkg of miniature marshmellows
                                      1 1/3 cups milk
allow to cool
Dissolve 2 large pkgs (1 1/4 cups) Jello in 2 1/2 cups boiling water
Stir in 2 1/2 cups fresh or frozen raspberries
Once it begins to thicken pour onto crumbs
Whip 1 pkg dream whip  according to pkg directions (or 2 cups whipped cream)
add chilled Marshmellow mixture and mix well
spread on jello
sprinkle remaining crumbs on to.
Keep in refiidgerator until serving

Ruth's Rhubarb Crunch

Mix until crumbly:
1 1/2 cups flour
1 1/4 cups quick oatmeal
1 1/4 cups brown sugar
1 1/2 tsp cinnomon
3/4 cup margerine, melted
Press 1/2 of crumbs into a greased 9x13 pan
Cover with Rhubarb, chopped ( 4-6 cups)
Filling
1 1/4 cups sugar
1 1/2 cups water
3 Tbsp cornstarch
1 1/2 tsp vanilla
Cook first 3 ingedients in sauce pan until thick and clear.
add vanilla. Pour over Rhubarb
Top with the rest of the crumbs.
Bake in 350F oven for 45-50 minutes or till top is brown and bubbly.

**when making with apples use less sugar**

Applesauce Cake

1/2 cup margerine
1 cup sugar
2/3 cup apple sauce
2 eggs
1/2 tsp each of Cinnomon, cloves and nutmeg
1 tsp baking soda
1 1/2 cups flour
1 cup walnuts, crushed
1 cup raisins
Mix in order. Pour into a greased 9x13 pan
Bake at 35oF for 40-50 minutes or till a toothpick comes out clean.
Ice with a vanilla frosting when cool.

Miracle Chocolate Cake

1 cup sugar
1 egg
1 cup miracle whip
Blend well then add:
1 cup water
2 cups flour
2 tsp baking soda
2 tsp vanilla
4 Tbsp cocoa
Pour into a greased 9x13 pan.
Bake at 350F for 40-50 minutes or till a toothpick comes out clean,
Ice with a chocolate frosting when cool.

Tomato soup cake

1  cup sugar
1/2 cup shortening
2 eggs
1 can tomato soup
cream together till fluffy then add:
1 tsp baking soda
2 tsp baking powder
1 tsp each of cinnomon, nutmeg & cloves
2 cups flour
mix well then add:
1/2 cup walnut crumbs
1 cup raisins
Puor into a greased 9x13 pan.
Bake at 350F for 40-50 minute or till toothpick comes out clean.
Ice with a vanilla frosting when cooled.

Super Date Cake

1 cup chopped dates
1 1/2 cups boiling water
1 tsp baking soda
Mix together and let stand while mixing the rest.
2 eggs
3/4 cup butter
cream together well. Then add:
1 2/3 cup flour
1/2 tsp salt
1 tsp baking powder
blend together with first mixture.
Pour into a greased 9x13 pan
Topping
3/4 cup brown sugar
1/2 cup chocolate chips
1/2 cup walnuts
2 tsp. Vanilla
mix together and sprinkle on top.
Bake for 40-50 minutes in 350F oven
or until toothpick comes out clean.

Russian Chicken

1 250ml Russian dressing
1 pkg onion soup mix
250ml apricot jam
Mix above together and pour over and coat 4-6 chicken breast
 (or your favorite pieces of chicken with or without the bone)
that are in a greased casserole dish.
Bake for 45-50 minutes in 350F
Remove chicken. add: 1-2 Tbsp cornstarch mixed with 1/4 cup water
once thicken return chicken to sauce.
Serve over rice.

Yield 4-6 servings

Fruit Salsa with Cinnomon Chips

Cinnomon Chips
10-12 soft flour tortilla
1 cup sugar
2-3 tsp cinnomon
Mix sugar and cinnomon into a shaker
Place 1 tortilla on baking stone
brush with water and sprinkle with cinnomon sugar.
cut with pizza cutter into 16 wedges
bake in 350F for 10-12 minutes
remove from stone and cool
Repeat with another tortilla till they are all  baked.
Makes an ice cream pail full
store in airtight container

Salsa
12 strawberries
1 granny smith apple
2 kiwi
fresh or canned pineapple
I have also used peaches, mango, canned mandarin oranges.
 Dice all friut and mix together
The recipe calls for 1/4 cup frozen pink grapefruit concentrate but I find the fruit is juice enough.

Bill's Farmer Sausage Casserole

4 potatoes, peeled and cut into large chuncks
4 carrots, peeled and cut into large chuncks
1 pkg. Farmer sausage, cut into 4 pieces
1 can tomato soup
1 can mushroom soup
1 can water
Place in a greased casserole dish. Bake for 1-1 1/2 hours in 350F oven

Yield 4 servings

Super Duper Pork Chops

In a greased casserole place
1 cup uncooked rice
1 pkg onion soup mix
1 can slice mushrooms, drained
4-5 pork chops, browned
2 cups water
cover and bake in 350F oven for 1 1/2 hours

Yield: 4-5 servings

Chicken a La King

2 Tbsp. butter
1 small onion, chopped
1/3 cup green pepper, diced
1 cup mushrooms, sliced
1/2 cup flour
3 1/2 cups chicken stock
1/2 cup milk
3 cups chicken, cooked and diced
salt and pepper to taste
Saute veggies in butter.
add flour then stock, milk, chicken,  salt and pepper
Simmer for 10 minutes.
Serve over rice.

yield:  8 servings

Ham and Swiss Croissants

3 Tbsp. butter
3 cups fresh mushrooms, sliced
2 green onions, chopped
saute in fry pan
add: 1 1/2 Tbsp. flour
        3/4 cup milk
        salt and pepper to taste

4 large croissants
8 slices ham
6 oz. swiss cheese, sliced
Cut croissant in half. on bottom of bun layer the ham, cheese and mushrooms.
Place top on. Bake at 350F for 15 minutes.

Yield  4

Chicken Broccoli Braid

2 pkg refridgerated cresent roll (or 1 jumbo)
Spread cresent rolls and join seams to make a rectangle on baking pan
Cut slits on each long side.

2 cups cooked chicken, cubed
1 cup fresh broccoli, chopped fine
1/2 cup red pepper,  chopped
1 clove garlic, minced
1 cup cheddar cheese, shredded
1/2 cup moyonaise
1 tsp dill weed
1/4 tsp. salt
1 egg white
2 Tbsp. slivered almonds
Mix  first 8 ingredients together.
Place in centre of dough.
Taking the strips, braid by folding over the mixture.
brush with egg white and sprinkle with almonds.
Bake in 400F oven for 30-40 minutes or till brown.

Rosemary Cashew Chicken

Place in a slow cooker:
1 whole chicken or your favorite chicken pieces to equal a whole chicken,skin removed and cut into pieces
1 medium onion, thinly sliced
1/3-2/3 cup orage juice concentrate
1 tsp Rosemary
1/2 tsp. salt
1/4 tsp. cayenne pepper
cover and cook on low for 4-5 hours.
Remove chicken
In a sauce pan combine : 2 Tbsp. flour
                                       3 Tbsp. water
add the cooking juices.
cook till thick. pour over chicken
When serving add 1/2 cup chopped cashews.
Serve over hot pasta

Yield 5-6 serving depending on amount of chicken pieces you use

Ruth's Chicken Tortilla Wraps

3 chicken breasts, baked and cubed
1 small onion
1-2 cups fresh mushrooms, sliced
salt and pepper
spices - whatever you like ( Tyme, Parsley, Marjorm, Basil etc)
2 cups cheddar cheese, shredded - divided
1 can mushroom soup - divided
1/2-3/4 cup water
6-7 medium tortilla shells
Saute onion and mushrooms in oil. add chicken and spices
add 1 cup cheese.
"glue" together with 1/2 can ( or less if possible) of soup
Place mixture in centre of tortilla wrap. Roll up.
Place in greased 11x7 or 9x13 pan with end side down.
With remaining soup, mix with water and spread evenly on top of wraps
sprinkle with 1 cup cheese
Bake in 350F oven  for 30-35 minutes

Yield: serves 3-4 people

Joy's Creamy Beef Macaroni and Corn Casserole

2 cups uncooked macaroni - cook as pkg directions
2 cups (400g) ground beef , browned and drained
1 large onion, chopped and sauted
salt and pepper
2 12 oz. cans Peaches and cream kernel corn (add with water)
2 cans mushroom soup
2 cups (500ml) sour cream
Mix all the above in a greased casserole dish
Bake in oven for 40-50 minutes at 350F or till heated through.

Yield: 6-8 servings

Betty's Deep Dish Boston Pizza

Filling
2 cups ground beef, browned and drained
1 medium onion
salt and pepper to taste
1 Tbsp. fennel seed
1 Tbsp. oregano
5 oz. tomato paste
simmer for 20 minutes on low heat.

Make your favorite bread dough.
I use my bread maker recipe and use approx 2/3 of the dough (made from 2 cups flour).
In a greased 9x13 pan line with the dough
Put 1/2 of filling onto dough
spread with 1 cup shredded cheese
Top with rest of filling
Spread with another cup of shredded cheese
Bake uncovered for 30-40 minutes at 350-375F or until crust appears brown
remove from oven and let stand for 10 minutes before serving.

Yield 6-8 servings

Macaroni with Light Cheese Sauce

2 cups uncooked macaroni - cook to pkg directions
1 medium sized bunch of Broccoli,cut into bite sized pieces and steamed
1 Tbsp. oil
1 medium onion, chopped
1 Tbsp. flour
1/2 tsp chicken bouillion
1 1/4 cup 1% or skim milk
16oz/500g processed cheese
14 1/2oz./398ml Italian stewed tomatoes
Saute onions in oil. add flour and bouillion.
Wisk in milk, stiring until thick.
Add cheese. Mix till well blended.
Add the macaroni and veggies.

You can omite the veggies but then add 1/2 cup more dry mararoni.

Yield: 6 servings

Chicken Noodle Soup

This soup is time comsuming to make but well worth it. During any season I always have a container in the freezer ready to go! I make this soup broth  and freeze in containers then when ready to serve I add the noodles. If noodles are left in broth too long they soak up the broth and become too soggy.
Now this recipe is not in my homemade cookbook...it is straght out of memory. Probably every time I make it, it tastes slightly different!! No exact measurements here!!

1 whole chicken
1 medium onion, sliced
1 cup water
salt and pepper
Place in roaster and roast in 300-350F oven for 2-4 hours (depending how big the bird is)
or till the meat is falling off the bone.
cool.
Remove meat from bones. Cube meat and store in covered container in fridge.
Place bones,skin, grissel  back into the roaster.
Cover with water. Bring to a boil on stove top.
Simmer for 2-3 hours.
Strain and cool broth in fridge overnite.
Skim off fat and discard.
In a stock pot:  Chicken broth
                        1 medium - large onion, chopped
                        spice ball filled with: several pieces of whole Star anise seed
                                                       whole pepper corns (approx12-15)
                                                       2-3 whole bay leaf
                                                       1-2 tsp salt
                                                       parsley (if fresh a bunch tied with string and dropped into the pot
                                                                     if dried probably 1/4 - 1/3 cup)
Simmer for 2-3 hours.
Remove spice ball. Add the chopped chicken
 Pour into containers. Freezes well.

Yield: I usually get 6-8 750ml yogart containers full
          each container make 3 bowls of soup
                                                      

Burst O' Lemon Muffins

1 cup lemon or vanills yogart
1 egg
1/3 cup margerine, melted
1 Tbsp. lemon juice
1-2 Tbsp. grated lemon peel
1 3/4 cups flour
3/4 cup sugar
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup coconut
Beat together the first 5 ingredients. Add dry ingredients and mix just to moisten.
Bake at 400F for 18-22minutes

Topping
Dissolve  1/4 cup sugar in 1/3 cup lemon juice
add 1/4 cup coconut
Poke holes in muffing with a toothpick.
Spoon topping.
Place back in oven of broil for a minute or till coconut is slightly toasted.
cool on a rack.

Yield: 12 muffins

Ruth's Iced Tea

3  Red Rose tea bags
3  Earl Grey tea bags
10 cups boiling water
1 cup sugar (or to taste)
In an icecream pail steep tea bags in the water and sugar. When cool (to room temp)
add: enough wate rto fill pail
        1/4 cup Real Lemon juice
Store in fridge.

Yield 4 litres

My Sister's mile High Biscuits

Mix well:
3 cups flour
3/4 tsp. cream of tartar
4 1/2 tsp. baking powder
2 1/2 tsp. sugar
1/4 tsp. salt
Cut in 3/4 cup shortening
Make a well and add: 1 egg
                                  1 cup milk
Don't work dough too much. Roll and cut
Bake for 12 minutes at 450F.
I like to add lemon/orange zest and cranberries
Serve with Honey Butter
Honey Butter
1 part butter or margerine
1 part honey
mix together. store in fridge

Refridgerator Cucumber Salad

8 large cucumbers ( 4 big slicers)
1 cup diced celery
1 cup sliced onions
1 cup slivered carrots
1 cup red pepper
1 cup green pepper
Place in large bowl. mix in 1 1/2 tbsp salt. Let stand for 1 1/2 hours.
Drain well.
Mix till disolved: 2 cups sugar
                          1 cup vinegar
add: 1 tsp. celery seed
        1 tsp. mustard seed
Pour mixture over vegges and mix well.
Lasts in fridge for up to a year!!! ( Never lasted that long in my fridge!)

White Chocolate Macadamian Nut Cookies

Cream till fluffy:
                 1 1/2 cups Margerine
                 2 14 cup brown sugar
                 3 eggs
                 2 tsp vanilla
add and mix well:
                 3 cups flour
                 1 1/2 tsp. baking powder
                  pinch of salt
add:           1 1/2 cups white chocolate chunks/chips
                  1 1/2 cups macadamian nuts
Drop by spoon on greased baking sheet. Bake at 350F for 10-12 minutes.
My rule is I like to slightly underbake cookies so they are chewy rather than crispy.
I tried this with Butterscotch chips and pecans(instead of the above) and really enjoyed them!!!

Yield: approx. 4 doz.

Donna's Mars Bar Squares

Cut up and melt in microwave:
4 - 50 g mars bars
1/2 cup margerine
Add and mix well:
3 1/2 cups rice KrispiesPack into a greased 7x11 pan.

Topping:
1 cup chocholte chips
1/4 cup margerine
Melt together and spread over squares.
Refridgerate for 1 hour then cut into squares.
If you wait too long it is too hard to cut.
This square goes over very well at potlucks!

June + Betty's Yummy Muffins

2 cups flour
3 tsp baking powder
1/4 cup sugar
1 egg, beaten
1 cup milk
1/4 cup margerine, melted
1/2 tsp salt
Mix dry ingredients. Make a well and add wet ingredients.
Stir until moist but still lumpy.
May add fruit and/nuts ( good with cranberries)
Bake at 400F for 15-20 minutes

Mexican Chicken and Rice

1 Tbsp oil
2 boneless/skinless chicken breasts, cubed
Brown in frypan.
Saute 1 small onion, chopped
          1 green pepper, chopped
          1 red pepper, chopped
Add: 1 cup frozen corn, thawed
1/2 cup chicken broth
1/2-3/4 cup salsa
1 cup (dry) rice, cooked as per pkg direction
simmer for 5 minutes.
sprinkle with 1/2 cup sredded cheese
let stand for to minutes to allow cheese to melt.

Yield: 4 servings

Pastitsio

2 cups macaroni (uncooked) - prepare as per pkg directions
Brown 1 1/2 lbs/750g ground beef, drain
In Fry pan : melt 1 Tbsp butter
saute: 3 garlic cloves, minced
         1 medium onion, chopped
add: 1/2 tsp oregano
        1/2 tsp cinnamon
        salt and pepper to taste
        14oz/398ml stewed tomatoes
        5 1/2 oz tomato paste
        1/4 cup fresh parsley ( 1/8 c dried)
        1/2 cup water
set aside.
Sauce
melt 2 Tbsp butter in sauce pan
whisk in 2 Tbsp flour
add: 1 cup milk
cook until thick. Remove from heat
Add: 1 cup cottage cheese
         1 egg
        pinch of nutmeg
Grease 9x13 pan. Sprinkle with 2 Tbsp bread crumbs.
spoon in 1/2 of the macaroni. Top with meat mixture.
Sprinkle with 1/3 cup grated Parmesan cheese
add rest of macaroni. Pour on sauce.
Sprinkle with 2/3 cup parmesan cheese.
Bake for 50-60 minutes at 350F or until top is golden.

Yield: 6-8 servings

Vegetable Cheese Medally

Cut into bite sized pieces :
Cauliflower
Broccoli
carrots
celery
Mushrooms
Blanch till half cooked.
Place in greased 8x8 pan
Mix: 3/4 cup Mushroom, chicken or celery cream soup
        1/4 cup water
Pour over veggies. Sprinkle with 2 cups shredded cheese.
Bake in 350F oven for 15 minutes or till chesse is melted and vegies are warmed through.

Bev's Impossible Lasagna Pie

Spread on bottom of greased 10"x1  1/2 " pie pan:
1/2 cup cottage cheese
1/2 cup parmasan cheese
Brown: 1 lbs ground beef
drain fat
saute: 1 small onion
add: 1 cup tomato sauce ( spaghetti sauce)
        1/2 cup mozzarella cheese, shredded
Spread on top of cheese mixture
Blenderize for 1 minute:
2 eggs
1 cup milk
3/4 cup bisquck mix
Pour over meat and bake in oven at 400F for 30-35 minutes

Yield 6-8 servings

        

Betty's Baked Beans

Soak 1 bag of white beans in water (cover) overnite
Drain.
cut 6-10 strips of bacon into small pieces, fry
Saute: 1 medium onion
Combine: Beans
               1/4 cup mollases
               1/2 cup ketchup
               1/3 cup brown sugar
                salt and pepper to taste
                enough water to cover beans
slow cook for 12-16 hours

Betty's Supper Cheese Casserole

8 slices day old bread, buttered
1 1/2 cups sharp cheep, shredded
1/4 cup onion, chopped
3 eggs
2 cups milk
Grease 8x8 pan. Line with 4 slices of bread.
Add cheese and onions.
Cover with 4 slices bread buttered side up. Beat eggs and milk.
Pour over bread.
Bake at 350F for 45 minutes

Ham, Tuna, or Chicken Turnovers

Filling
Combine: 1 tin of Ham or tuna or chicken
                1 cup shredded cheese
                1/4 cup celery, finely chopped
                1 Tbsp onion, finely chopped
                 pepper to taste
                enough Mayo or Miracle whip to moisten
Dough
2 cups flour
3 tsp baking powder
1/2 tsp salt
cut in : 1/4 cup shortening
add: 3/4 cup milk
turn dough onto floued board. Kneed lightly 20-25 time. Roll to 1/4" thick.
Cut into 4" rounds or squares. Place meat mixture, fold over and seal.
Brush tops with melted margerine.
Bake on greased sheet at 400F for 15 minute or till brown.

I vary this recipe by using the filling on bread slices in my sandwich maker.
Uses 1 loaf of bread

Aunt Laura's Stewed Tomatoes

1 gallon of tomatoes, peeled
48 oz Tomato juice (would be optional depending how juicy you want it)
1 head celery, chopped
5 medium onions, chopped
3 red peppers
1 green pepper
salt to taste
1/2 cup vinegar
1/2 cup ketchup
1/2 cup sugar ( less)
1 tsp. chili powder
1/2 tsp. cayenne pepper
1 tsp mustard seed
For Italian stewed tomatoes add:
2 tsp. Oregano
2 tsp. Basil
Bring to a boil then simmer till mushy. Pour into sterilized jars.
Process in water bath for 30-40 minutes.
 This can also be frozen intstead of canned.

Yield: approx. 4-5 quarts

Salsa

4-5 cups peeled and seeded tomatoes
2 cups green peppers, chopped
1 cup Jalapeno peppers (approx.15)
1/4 cup Serano peppers, chopped fine -  for medium
       (omit for mild. add more for hot)
use rubber gloves when chopping as they burn hands
1/2 cup vinegar
1 medium onion, chopped
1 tsp.parsley flakes
1/4 tsp. garlic powder
1 1/2 tsp. salt
1 tsp Tabasco sauce
13oz./369ml tomato paste
Bring to a boil. Simmer 20 minutes
 Pour into sterilized jars to 1/4" from top
Process 30 minutes in water bath

Yield: 2 qts or 8-9 cups

Refridgerator Bran Muffins

Mix and let stand:
2 cups boiling water
2 cups bran flakes

Mix as  usual:
1 cup vegetable oil
1 litre/qt buttermilk
2 1/2 cups sugar
4 eggs
1 tsp. salt
5 cups flour
2 cups raisins
Add bran mixture and mix well.
You can mix this up and store in fridge. Will last about 1 month.
Once refridgerated never stir. Just scoop into muffin tins lined with paper.
I find the longer it sits in the fridge the tany-er the dough gets!
Bake at 350-375F for 20 minutes

Yield: Make an icecream pail of dough!

Bolognese Sauce for Spaghetti

Brown and drain  1 lbs/ .454gm ground beef
set aside.

2 Tbsp. Olive oil
2 Medium carrots, shredded
1 large onions, chopped
2 stalks celery, finely chopped
1 garlic clove, minced
saute vegies in oil. add the ground beef.
Add:
796ml/28oz. canned tomatoes
2 Tbsp. tomato paste
2 Tbsp. sugar
1 tsp salt (less)
1 pkg beef bouillion
1 tsp Oregano
3/4 tsp. pepper
Simmer uncovered for 15 minutes, breaking up tomatoes with spoon.
Stir in 1/4 cup fresh parsley, chopped ( or 2 Tbsp. dried).

 Yield:  Makes 5 cups of sauce, enough to serve over 1 lb pasta for 6 servings

Mushroom sauce for Spaghetti

1 1/2 lbs mushrooms
2Tbsp. olive oil
1 cup half + half cream
2 Tbsp. soya sauce
Slice mushrooms and saute in oil until tender.
Stir in cream and soya sauce.
Serve over cooked spaghetti.

Yield: Makes 3 cups of sauce enough for 6 people

May add meatballs if desired.
See Cocktail Meatball recipe to make  the meatballs.

Three Cheese Cannelloni with Tomatoes

Sauce
1 28oz./796ml Italian style stewed tomatoes
1 tsp. dried Oregano
Mix together and spoon 1/3 of mixture into a greased 9x13 pan.

cannelloni filling
1 1/4 cup ricotta cheese
1 cup shredded Mozzarella cheese
2 green onions, chopped
1 Tbsp. milk
1 egg, lightly beaten
Fill 12 oven ready (no boil) cannelloni shells. Place in pan.
Spoon remailing Tomato mixture over filled shells
Sprinkle with 1/4 cup parmesan cheese
Cover and bake at 375F for 40 minutes. Uncover and bake another 20 minutes.
Let stand for 5 minutes before serving.

Yield: 4-5 servings

Rhubarb Punch

4 cups Rhubarb, chopped
4 cups water
Cook till tender then strain.

In a bowl:
2 cups sugar
1/2 cup orange juice frozen concentrate
1/3 cup lemon juice frozen concentrate
Mix until sugar disolves. add rhubarb juice

When serving take 1 part of this recipe and add 2 parts Ginger ale.

Oatmeal cake

1 1/4 cups boiling water
1 cup quick oatmeal
Mix together and let stand. (In Bible school  we used 2 cups left over porridge)

In mixing bowl cream till fluffy:
1/2 cup butter or margerine
1/2 cup white sugar
1 cup brown sugar
1 tsp vanilla
2 eggs

Add:
1 1/3 cups flour
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp. baking soda
1 cup raisins ( optional)
spread into a greased jelly roll pan.
Bake in 350F oven for 30 minutes or until toothpick come out clean.

Frosting
1/2 cup margerine, melted
1/2 cup brown sugar
1/4 cup cream ( or milk)
1/2 cup walnut crumbs
3/4 cup shredded coconut
Spread over cake as soon as it is baked. Turn oven to broil.
Return cake to oven for 3-5 minutes till lightly brown. cool and enjoy!

Easy Chicken Caccaitore

1 Tbsp. oil
750g chicken pieces
14oz/398ml Italian style stewed tomaotoes
5 1/2 oz/156ml tomato paste
1 cup mushrooms, sliced
1 small zucchini, sliced

Brown chicken in oil. Remove from skillet. Drain off fat.
Saute vegetables. bring to a boil.
Return chicken to mixture.
Cover and simmer 25-30 minutes
Serve over pasta.

Yield: 3 servings

Roasted Potatoes

1 envelope onion soup mix
2lbs potatoes cut into bite sized chunks
1/3 cup olive oil
In a bowl or bag combine all ingredients until potatoes coated. spread evenly on greased pan.
Bake at 350F for 40 minutes or till tender and browned. Stir occasionally.
Garnish with parsley.

Cocktail meatballs

Blenderize/pureed:
1/2 cup bread crumbs ( I use oatmeal if I don't have crumbs)
1/3 cup chopped onions
1/4 cup milk
1 egg
1 Tbsp. fresh parsley (or 1-2  tsp. dried parsley flakes)
1/2 tsp. salt
1/8 tsp. pepper
1 tsp Worchestershire sauce
Mix into 1 lb (.454gm) lean ground beef. Form into tiny balls.
Bake on greased pan in 350F oven till browned (guessing 20-40 minutes- depending on size of ball)
transfer to a pot (or slow cooker).
Sauce
Blenderize:
398ml ( 12oz) chilli style stewed tomatoes
1 cup grape jelly
Pour over meatballs. Heat through over low heat. Use toothpicks to serve.

Yield: approx. 75-100 balls

Toffee

1 cup corn syrup
1 cup  white sugar
1 cup brown sugar
1 Tbsp. vinegar
1/3 cup  butter
Boil till hard boil stage
pour into lightly greased pan. chill
break into pieces and store in air tight container.

Grace's Buttermilk Banana Pancakes

1 banana, mashed
1 egg
3/4 cup buttermilk ( I rarely have buttermilk so use sour cream/milk)
3/4 cup (more or less) flour
1 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. sugar ( I do not add)
1 tsp. vanilla
mix ingedients well. fry and enjoy!!!

Pasta Fagoli

1 litre Clamato juice (or Tomato juice)
398 ml pureed tomatoes
2 pkg beef boullion
2 pkg chicken boullion
3 1/2 cups water
1 Tbsp. Oregano
1 Tbsp. Basil
1/4 tsp. cayenne pepper
1/2 tsp. garlic powder
Mix together in dutch oven or stock pot. Bring to a boil and simmer for 30 minutes.

Brown 2 cups of ground beef in a fry pan. Drain off fat.
Saute: 1 medium onion, diced
          2 stalks celery, chopped
          2 large carrots, sliced
          2 cups shredded cabbage ( I pre-boil and drain - to decrease burp factor!)
          398ml kidney beans - drained and rinsed
Add to first mixture and simmer for 30 minutes
Cook: 1 cup corksrew pasta to pkg directions and add to soup

Yeild 5-6 servings

Cinnamon Twists

2 1/2 cups flour
1 cup margerine
1 egg
1/2 cup milk
1/4 tsp salt
Mix together to for a stiff dough. Divide into 5 equal balls. Chill for 2 hours.

1 cup sugar
2 tsp. cinnamon
mix together in a separate bowl.

Roll out each ball in a circle on  a few Tbsp. of sugar/cinnamon mixture. Cut each circle into 8 wedges ( or more) Start to roll each edge from the big end to the small end. Bake on a greased pan at 350F for 12 minutes.

Broccoli - Bacon Salad

2 cups broccoli flowerettes
2 cups cauliflower flowerettes
1/2 cup diced red onion
1/2 cup sunflower seeds
3/4 cup raisins
1/2 lbs bacon, fried crisp and crumbled

Dressing:
3/4 cup mayonnaise
2-3 tsp. red wine vinegar
2 Tbsp. sugar

Combine everything but the sunflower seeds, raisins and bacon with the dressing. Chill. Just before serving stir in the sunflower seeds, raisins and bacon.

Beef Stew Stroganoff

Brown 2 lbs stewing beef, cut into bite sized pieces, in 1 Tbsp. oil
add:  2 medium sized onions, chopped
        1/2 tsp. nutmeg
        1 Tbsp. chili powder
        1/2 tsp garlic powder
        2/4 cup Tomato paste (or ketchup)
        5 cups water
        salt and pepper to taste
place in dutch oven or casserole dish. Bake in oven at 350F  for 2 hours
thicken with flour
serve over potatoes or broad noodles.