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.
