From Grandpa Lowell
Ingredients:
1 quart fresh/frozen black-eyed peas (small pack from store)
1/3 cup, or less, onion
1/2 teaspoon salt
Pinch of baking soda
3/4 teaspoon sugar
Dash of whipping cream or milk to color the water
3 pats of butter (about 1 1/2 teaspoons)
From Bird's Eye
Ingredients:
1 package (16 oz.) broccoli, green beans, pearl onions, and red peppers
2 tablespoons flour
2/3 cup mayonnaise
2/3 cup milk
2/3 cup shredded cheddar cheese
1/2 cup soft bread crumbs
1 tablespoon butter or margarine
Preheat oven to 350 degree F. Cook vegetables as directed on package; drain. Mix flour into mayonnaise; then gradually blend in milk. Stir in 1/3 cup of the cheese. Sauté bread crumbs in butter lightly. Combine vegetables and mayonnaise in 1 - quart casserole dish; top with bread crumbs and remaining cheese. Bake for 15 minutes or until bubbly and lightly browned. Makes 5 servings.
Ingredients:
10 ounces chopped broccoli
1 cup water
2 chicken bullion cubes
2 cups milk
2 cups Velveeta
1/2 cup flour
1 cup half and half
Cook broccoli in water until done. Heat milk, bullion cubes, Velveeta, and flour. Add broccoli to cheese mixture. Pour all into dish and had half and half. Heat carefully and add corn starch to thicken.
Recipe from Erin and Zach McDade
Ingredients:
2 bags frozen broccoli florets (10/12/13lb bag)
1, 6 ounce can cream of mushroom soup
1, 8 ounce package of cream cheese
1 small red onion, chopped
1/2 cup butter ( 1 stick)
1 pack (stack of crackers) of Ritz, crumbled
Preheat oven to 350 degrees F. Cook broccoli as package directs. Drain water. Mix soup and cream cheese, add to broccoli, mix well. Set aside. Brown onion and butter on low, in a skillet. With slotted spoon, scoop onions, let butter stay in pan. Add onions to broccoli. Take crumbs, add to butter, shake to cover with butter. Put broccoli mixture into 13x9 inch pan, sprinkle crumbs over top. Bake uncovered for 30 minutes.
Uncle Dewaine's recipe
Ingredients:
1, 10 ounce package frozen spinach
1, 8 ounce package cream cheese, cut in cubes
3 tablespoons butter
1 dash Tabasco sauce
1, 6 ounce package garlic flavored cheese
6 strips bacon, cooked crisp
Cook spinach for 7 minutes in package on high. Place cream cheese, butter, tabasco, and cheese in a bowl. Microwave on roast for 4 minutes. Stir in cooked spinach. Garnish with bacon. Serve with chips and fresh veggies.
*note - garlic flavored cheese is hard to find; main ingredients in cheese were: processed cheese, hickory smoke flavor, dried garlic, paprika, and annatto(coloring).
Grandma JaneAnn's recipes
Ingredients:
3 jalapenos, diced
1 medium onion, diced
1, 28 ounce can fire roasted diced tomatoes
1/4 cup vinegar
1/3 cup brown sugar
Salt and pepper to taste
Cook in sauce pan until onion and peppers are done, and softened.
Grandpa Lowell's recipe from before you could buy dressing from the store!
Ingredients:
1 cup mayo
1 cup thick buttermilk
1 tablespoon Wesson Oil
1/2 teaspoon garlic powder
Dash of black pepper
Mix all together and enjoy!
Recipe from Francis Krack
Ingredients:
1/2 cup olive oil
2 tablespoons mustard
1/4 cup red wine vinegar
2 tablespoons sugar
1 teaspoon chives
Salt and pepper to taste
Combine and mix well.
Mom's recipe from the Hour Magazine television show.
Ingredients:
3 tablespoons red wine vinegar
3 tablespoons grape seed oil/avocado
2 tablespoons sugar
3 tablespoons orange juice
1 tablespoon poppy seed
1 can mandarin oranges
Mix above ingredients and use as dressing over a green spinach salad.
Onion and garlic chicken breasts and cook in pan. Slice chicken and serve in salad.
Michelle Banton
Ingredients:
2 tablespoon Sesame oil
1/4 cup sesame seeds
1/4 cup sliced almonds
1 small head cabbage, finely chopped
8 green onions, finely sliced
2 or 3 packages ramen noodles, broken
Heat oil and toast sesame seeds and almonds until lightly browned. Cook ramen noodles 2 minutes and drain. Reserve flavor packets for other uses. Toss all ingredients together and add dressing. For best flavor cover and chill several hours before serving.
Dressing:
1/4 cup sugar
1 teaspoon salt
1 teaspoon black pepper
6 tablespoons rice vinegar
1/2 cup vegetable oil
Combine and mix well.
Grandma JaneAnn's recipe.
Ingredients:
1/2 cup sliced almonds
3 tablespoons sugar
1/2 head iceberg lettuce
1/4 head bib lettuce
1 cup chopped celery
2 whole green onion, chopped
1, 11 oz. can mandarin oranges, drained
1/2 teaspoon salt
Dash of pepper
1/4 cup vegetable oil
1 tablespoon chopped parsley
2 tablespoons sugar
2 tablespoon vinegar
Dash of Tabasco
In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar is dissolved. Watch carefully, as they will burn easily. Cool and store in an airtight container. Mix all dressing ingredients and chill. Mix lettuce, celery, and onions. Just before serving add almonds and oranges and toss with dressing.
Serves 4-6
From Alby Lamano
Ingredients:
2, 6 oz. bags Mes Cubbison's Cornbread Stuffin
1 cup (2 sticks) melted butter or margerine
1 1/2 cups apple Juice
1/2 cup chopped celery
2 cups California Granny Smith Apples
1/2 cup chopped nuts (Walnuts or Almonds)
Combine stuffing with butter and celery, apples and nuts. Stir apple juice in lightly. Spoon into 2 1/2 or 3 quart greased casserole dish and cover. Bake 45 minutes at 325 degrees F. For crispier top, remove cover last 15 minutes. Makes 12 half - cup servings
Mom's recipe on how to make perfect sweet potatoes.
Ingredients:
1 medium sized sweet potato
Brown sugar to taste
Cinnamon to taste
Marshmallows to desired coverage
Poke sweet potato (pierce with a knife), cook in microwave on potato setting. Allow cooked potato to cool and then peel and slice it. Sprinkle with brown sugar and cinnamon, top with marshmallows. Bake at 350 degrees F. oven until marshmallows are browned.
Danita's recipe.
Ingredients:
1 cup white rice
1 cup coconut milk
1 cup water
1 handful of chopped onion
Put all ingredients into a medium sized sauce pan. Bring to boil. Simmer for 20 minutes on low heat.
Aunt Judy's recipe that she created for Thanksgiving Dinner.
Ingredients:
2 1/2 pounds butternut squash, peeled, seeded, cut into 1 inch cubes
1 pound large carrots, ends removed, peeled, cut into 1 inch pieces
2 tablespoons olive oil
1 tablespoon ground ancho-chile powder
1 teaspoon ground paprika
2 tablespoons dark brown sugar
1 teaspoon dried crushed fine sage
1/2 large lime, finely zested
2 teaspoons Kosher salt
1/2 teaspoon ground black pepper
Preheat oven to 400 degrees F. convection, or 425 degrees standard.
Mix carrots, squash, and oil; toss to coat. Mix remaining ingredients separately until blended. Sprinkle in batches over the squash and carrots. Spread a single layer of veggies on large cookie sheet. Bake 35 to 45 minutes (turning once) or until tender and browned on edges.
Mom's recipe on squash.
Ingredients:
1-2 squash
1 small onion
Pinch of salt
Water
Boil all in covered sauce pan. Cook until squash is tender.
Mom's recipe on wonderful carrots!
Ingredients:
1 small bag baby carrots
1-2 tablespoons brown sugar
1-2 tablespoons butter
Dash of cinnamon and nutmeg
Cook on medium heat, until carrots are softened.
Aunt Judy's recipe
Ingredients:
6 pears or peaches (ripe, but still firm)
Almond or hazelnut oil
Canola oil
Rub:
1 teaspoon ground ginger
1 tablespoon cinnamon
1/2 teaspoon allspice
2 teaspoons chile powder
2 tablespoons light brown sugar
1/4 teaspoon white pepper
1/2 teaspoon ground salt
Cut fruit in half, remove pits, side up, brush with almond or hazelnut oil. Combine rub ingredients. Sprinkle over top of each pear or peach. Marinate 15 minutes. Heat grill, when hot, dip towel in canola oil and wipe bars. Set peaches side down on grill (6-8 minutes). Gently turn over and cook 6 more minutes. Should be slightly soft and warmed. Or bake at 325 degrees F. until soft.
From Sara Bogan
Ingredients:
1 lb Velveeta Cheese
1 can Rotel's Hot (strained)
Minced onion to taste or 1 large onion
1 can green chilies, chopped
1/2 to 3/4 can evaporated milk
1 1/2 lb hamburger
1 can refried beans
Salt, pepper, garlic salt to taste
Soft corn tortillas or use Tostada Shells
Brown onion and chili in 1/4" oil , add Rotel and cheese at 3. Let melt and add milk and cook over very low heat about 1 (use double boiler if you have one).
Fry corn tortillas in 1/4" deep oil
Place meat filling between 2 tortillas and pour over top
Brown meat and mix with beans, pepper & garlic salt.
Sara Bogan's recipe
Ingredients:
Top round or sirloin steak
1 1/2 cup olive oil
1/2 cup red cooking wine
3/4 cup Worcestershire sauce
1 1/2 tsp. dried parsley flakes
2 tbsp. dry mustard
2 garlic cloves, crushed
2 1/4 tsp salt
1 tbsp black pepper (course and freshly ground)
Combine all ingredients except steak. Marinate steak (1 1/2 to 2" cubes) for at least 4 hours. This sauce can be used as a basting sauce while the beef-ka-bobs are cooking. Can be frozen with meat in it.
Use canned baby potatoes
Top round or sirloin steak
Cut jalapenos and chilies in half or whole
Start potatoes in microwave - put on skewer by themselves
Tomatoes
Zucchini
Green and Red bell peppers
From Randy and Sara Bogan
Serves 2 - 6
Ingredients:
3/4 cup beer
1 lb cheese (mexican blend / cheddar)
1 can salsa (8 oz, El Pato salsa de jalapeno)
Jalapenos and serranos to taste ( 2, 1)
Dippers (crusty bread, chips, green apples, cauliflower, broccoli, etc.)
Mom and Dad's Pizza Dough recipe
Ingredients:
2 1/4 teaspoons active dry yeast
1 cup warm water
1 teaspoon sugar
1 tablespoon oil
2 1/2 cups flour
1/2 teaspoon salt
Mix together water and yeast to dissolve. Mix together flour, sugar, and salt. Pour in yeast and oil. Mix with fork or spoon, then knead together to combine. Allow dough to rise, the longer it rises the fluffier the crust, for crispier crust do not allow to rise as long. Roll out onto pizza stone, top with desired toppings. Bake at 425 degrees F. for 20 - 30 minutes or until cheese reaches desired brownness.
Danita's favorite Tamale Pie recipe from Ladies' Home Journal
Ingredients:
4 1/2 cups water (4 if using cornmeal)
1 teaspoon salt
1 1/4 cups instant polenta or cornmeal, divided
8 ounces shredded cheddar cheese, divided
1 1/4 pounds lean ground beef
1, 19 ounce can black beans, drained and rinsed
1, 15 ounce can salsa style tomato sauce or 1 can chili-style tomatoes
1, 15 ounce can whole kernel corn, drained
1/2 cup thinly sliced green onions
1, 4 ounce can chopped green chiles
Heat oven to 425 degrees F. bring water and salt to boil in a large saucepan. Reserve 2 tablespoons instant polenta. Gradually whisk remaining polenta into boiling water. Reduce heat to low; cook stirring 5 minutes. Reserve 1/4 cup cheddar cheese. Stir in remaining cheese into polenta. Brown beef in large skillet over high heat, drain. Stir in beans, tomato sauce, corn, chiles, green onions, and reserved polenta, heat through. Spoon beef mixture into a shallow 2-quart casserole. Spoon polenta over top. Sprinkle with reserved cheddar. Place casserole on jelly-roll pan. Bake 20 minutes or until top of pie begins to brown.
Alby Lamano's recipe
Ingredients:
1 cup sliced carrots (2)
1 cup celery (2 stalks)
1 cup chopped onion
1 clove garlic, crushed
2 teaspoons butter, melted
9 medium tomatoes
1 tablespoon salt
1 tablespoon dried oregano
1 teaspoon dried basil
1/2 tablespoons pepper
2, (14 1/2 ounce) cans vegetable broth
1 (16 ounce) can un-drained navy beans
1 (15 ounce) can kidney beans, un-drained
1 large zucchini, cut in half lengthwise and sliced
1 cup uncooked elbow macaroni
Sauté first 4 ingredients in butter in a pot over medium-high heat, until crisp and tender. Add tomatoes and next 4 ingredients, bring to boil and cover. Reduce heat and simmer 15 minutes, stirring constantly. Add macaroni, simmer another 10 minutes until tender. Sprinkle with parmesan cheese if desired. Great served with parmesan Challah bread.
Mom's recipe
Ingredients:
1 1/2 pounds hamburger
1 can Amy's tomato cream soup
1 can stewed tomatoes
1 can black beans
Cook hamburger in large skillet, until browned. Add remaining items and stew until hot. Serve with cornbread.
Mom's recipe
Ingredients:
1 package Pillsbury crusts
1 pound mixed vegetables
2 chicken breasts
1 can cream of chicken soup
Onion powder
Dash of sugar
Microwave chicken to cook and chop into bite size pieces. Place one crust in pie plate and pour in all ingredients; top with second crust. Bake at 350 degrees F. for about 1 hour, or until bubbly and crust is browned.
Paprika
Onion
Garlic
Oregano
Cumin
Red Pepper
Chili Pepper
Salt
Touch of sugar
Water to simmer
Brown hamburger meat and onions together, drain off fat. Add water and spices to simmer.
From Great Aunt Hazel Nelson
Ingredients:
1 cup bread crumbs
1 cup pasta, uncooked
3 eggs, beaten
1 cup milk
1 cup diced Velveeta
1/4 cup Oleo/butter
Salt
Pepper
Red/Green Pepper and/or Chopped Pimiento
Pour into greased 2 quart casserole dish. Bake until set and golden brown. Bake at 325 degrees F. for 1 hour. Undercook it if anything, if it wiggles it's about ready. When you let it set it will cook more.
Mom's recipe on beef stroganoff.
Ingredients:
Cook 1 package wide noodles
1 1/2 pounds hamburger
1 large onion, chopped fine
1 container mushrooms, washed, chopped and sliced
Garlic
Salt
Pepper
1 can cream of mushroom soup
Cook until mixed and hot. Stir in 8 ounces sour cream. Pour over noodles.
Grandma's recipe, served with green beans and mac and cheese
Ingredients:
1 can salmon
1/2 small/medium onion chopped
1 egg
Crushed saltines (you don't want to see them)
Mix together and pat into patties. Fry in buttered pan.
From Barbara Hansen
Ingredients:
2 cans (27 oz) green chiles, whole, roasted
2 lbs. monterey jack cheese, shredded
2 cups evaporated milk (1 can plus regular milk ok)
4 tablespoons flour
4 large eggs
1, 8 oz. can tomato sauce
Devain chilis and lay out flat in casserole dish. Alternate layers of chilis and shredded cheese. Next combine flour and small amount of milk to make a paste. Add remaining milk. Beat eggs in separate bowl and fold into milk. Beat mixture until frothy. Pour over cheese and chili layers. Bake 30 minutes at 350 degrees F. until set. Pour tomato sauce over top and bake an additional 15 minutes. Enjoy!
Flawless Sesame Chicken (Restaurant Style)
Recipe #129598 | 40 min | 10 min prep | SERVES 3 -4
Ingredients:
3 whole boneless chicken breast
Marinade:
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
3 drops sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil
Sauce:
1/2 cup water
1 cup chicken broth
1/8-1/4 cup white vinegar or rice wine vinegar (depending on how sweet you want the sauce)
1/4 cup cornstarch
1 cup sugar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chili paste (or 1 tsp red pepper flakes)
1 garlic clove (minced)
Frying:
peanut oil (3 1/2-4 cups)
Serving:
2 tablespoons toasted sesame seeds
Cut the chicken into 1-inch cubes. Mix the marinade ingredients (the first 9 ingredients listed) and marinate the chicken for 20 minutes.
To prepare the sauce: mix together all of the sauce ingredients (the LAST 9 ingredients beginning with water). Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels and then place chicken in warm oven (130 degrees) while you continue frying. Repeat with the remainder of the chicken. Just before you are finished deep-frying, bring the sauce back up to a boil. Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.
Mom's version of quiche.
Ingredients:
4 eggs
1 cup milk
Cheese
Whisk together and bake in pie crust about 45 minutes, or until eggs are set.
Or for Spinach Quiche
4 eggs
1 cup milk
Spinach
Garlic
Sugar
Nutmeg
Cinnamon
Loraine cheese
Layer spinach and Loraine in quiche pan. Bake until done.
Mom's recipe that debuted at Lorna's 3rd birthday party.
Ingredients:
4 boneless skinless chicken breasts
1 tablespoon chunky peanut butter
1 tablespoon ranch dressing
2 tablespoons miracle whip
Garlic and onion powders to taste
Chopped onion to taste
Bake chicken until done, and allow to cool. Mix all ingredients using a chop-chop stick blender until reaches a creamy texture.
Grandma JaneAnn's recipe.
Ingredients:
1 medium onion, diced
2 tablespoons margarine
1 can condensed cream of mushroom or celery soup
1 cup cubed pork
1 cup cooked potato - 2 medium
1/2 cup peas
Cook onion, butter, until light brown, in a large skillet. Blend soup, milk, and pork. Add remaining ingredients to pan and cook 10 more minutes.
Recipe found online by Dad and Dan, an instant family favorite was found!
Ingredients:
1 cup yogurt
1 tablespoon lemon juice
3 teaspoon ground cumin
1 teaspoon ground cinnamon
2 teaspoon cayenne pepper
2 teaspoon freshly ground pepper
1 tablespoon minced fresh ginger or 2 teaspoons ground ginger
3 boneless skinless chicken breasts
1 tablespoon butter
1 clove garlic minced
1 jalapeno finely chopped
2 teaspoons paprika
3 teaspoons salt
1, 8 ounce can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
In large bowl, combine yogurt, lemon juice, 1 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover and refrigerate one hour. Preheat a grill for high heat. Lightly oil the grill grate. Grill chicken until juices run clear, about 5 minutes. Melt butter in large heavy skillet over medium heat, sauté garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and salt. Stir in tomato sauce and cream, simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer 10 minutes. Garnish with fresh cilantro if desired.
Southern Living Recipe
Ingredients:
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) cube steaks
38 saltine crackers (1 sleeve), crushed
1 1/4 teaspoons ground black pepper, divided
1/2 teaspoon ground red pepper
4 1/3 cups milk, divided
1 large eggs
3 1/2 cups peanut oil
Sprinkle salt and pepper evenly over steaks. Set aside.
Combine cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper. Whisk together 1/3 cup milk and egg. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge again in cracker mixture.
Pour oil into a 12 inch skillet; heat to 360 degrees (Do not use a nonstick skillet). Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225 degree F. oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet. Whisk together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk. Pour mixture into reserved drippings in skillet; cook over medium high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with steaks and mashed potatoes.
From Denise McCann, one of Mom's friends from high school!
Ingredients:
1 pound ground meat
1 can cream of mushroom soup
1 can cream of chicken soup
1 can (4 oz.) chopped green chilies
1 tablespoon chili powder
2 teaspoon onion soup mixture
2 teaspoon instant onion
2 cups corn chips
1 cup grated cheese
Brown meat and drain. Add soups, chilies, and seasonings. Sprinkle chips and grated cheese on top of meat mixture. Continue cooking over medium heat until bubbly.
From Grandma JaneAnn, one of Dad's favorite recipes as a kid!
Ingredients:
1 pound sausage
1 pound ground chuck
1 average onion
1/4 teaspoon oregano
1/4 teaspoon baking powder
2/3 cup water
2 eggs
1/2 teaspoon salt
1 small clove garlic
2 tablespoons margarine
4 loaves French bread to serve on
Set oven to 400 degrees F. Cook sausage in skillet, add beef and onion stirring. Cut off ends of the French bread and hollow out the insides. Mix inner crumbs from bread in with remaining ingredients (except garlic and margarine) in the meat mixture. Crush garlic and blend with margarine. Brush margarine mixture onto bread. Bake for 15 - 20 minutes.
Danita's recipe from the A-Z cookbook.
Ingredients:
1 pound ground beef
1/2 to 3/4 cup chopped onion
1 clove garlic
1/3 cup milk
1/4 cup flour
1/2 cup dill pickle juice
1/2 cup dill pickle, chopped
2 cup shredded cheese
Preheat oven to 425 degrees F.
Brown beef, onion, and garlic; drain. Add remaining ingredients. Bake in pie pastry over pie pan.
Bake 15 minutes, or until cheese is melted.
Use pie pastry recipe on page ????, or double meat recipe and use Pillsbury refrigerator dough in a 13x9 inch pan, and bake for 30 - 40 minutes until done.
Mom’s Potato Soup
This is a thick potato soup recipe created by mom.
Ingredients:
6 russet potatoes, baked and mashed (skins or no skins)
1 stick of butter
1 cup Milk
6 bacon strips, crumbled
6 green onions, chopped
1 cup sour cream
1 cup grated cheddar cheese
Add in order in a pot, over medium heat. Using hand mixer or potato masher to make smooth and creamy. Salt and Pepper to taste.
