Hash Brown Potato Casserole

Potato mixture:

1 bag ( 2 lbs) of thawed hash browns (cubed or shredded)

1/2 cup melted butter

1/4 tsp pepper

1 can of creamed chicken or 1 can of creamed celery soup

1/2 cup of chopped onions

1 pint sour cream or a small can of evaporated milk (3/4 cup)

2 cups grated cheddar cheese

Mix all and place in a 9x13 pan, then, make topping

Topping:

2 cups of crushed Ritz crackers

1/4 cup melted butter

Place topping on top of potato mixture

Bake 350 oven for 1 1/2 hours or until topping is crispy

That's it!  Enjoy.

Gramamac's Cream Pie

For two pies:

4 level tablespoons cornstarch
3/4 cup sugar
6 egg yolks
mix all together with
1/4 cup water

Scald three (3) cups milk

Add mixture to milk and stir constantly until thick (bubbles)
Add 1/2 cube unsalted sweet cream butter
Add 1-1/2 teaspoons pure vanilla extract

Add coconut, bananas OR
for chocolate..
Add two (or more) squares unsweetened chocolate from one bar Ghiradelli's chocolate

For one pie:

3 tablespooons cornstarch
3/4 cup sugar
1/4 cup water
3 egg yolks
2 cups scalded milk
Butter and Vanilla

Classic Chicken Pot Pie

Prep Time: 25 Min
Total Time: 1 Hr 5 Min
Makes: 6

INGREDIENTS:
Crust
1box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling
1/3cup butter or margarine
1/3cup chopped onion
1/3cup all-purpose flour
1/2teaspoon salt
1/4teaspoon pepper
1 3/4cups Progresso® chicken broth (from 32-oz carton)
1/2cup milk
2 1/2cups shredded cooked chicken or turkey
2cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed; add diced potatoes


DIRECTIONS:
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.


Nutritional Information:
1 Serving (1 Serving)Calories 560(Calories from Fat 280),Total Fat 31g(Saturated Fat 10g,Trans Fat 2 1/2g),Cholesterol 50mg;Sodium 1210mg;Total Carbohydrate 44g(Dietary Fiber 4g,Sugars 4g),Protein 25g;Percent Daily Value*:Calcium ;Exchanges:2 1/2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;1 Vegetable;0 Very Lean Meat;2 Lean Meat;0 High-Fat Meat;5 Fat;Carbohydrate Choices:3;*Percent Daily Values are based on a 2,000 calorie diet.

Sweet Potato Casserole

1 can drained and mashed sweet pototoes
3/4 stick parkay
2 eggs beaten
1 cup sugar
1 cup milk
dash of cinnamon
2 tbsp. cornstarch

mix well and beat on low with mixer

bake @ 425 for 15-20 min
Topping:
Mix together:
1 cup crushed corn flakes
1/2 cup brown sugar
1 stick parkay
1 cup chopped walnuts or pecans

When I double recipe I only put 1 1/2 sticks parkay and still only us 1 cup corn flakes I double walnuts and brown sugar

Then put back into oven and bake for additional 20 min.

Calico Beans

INGREDIENTS:

1/2 cup bacon, chopped 1 pound lean ground beef 1 (15 ounce) can pork and beans 1 (15 ounce) can kidney beans, drained 1 (15 ounce) can butter beans 1 (15 ounce) can lima beans, drained

1/2 cup ketchup 1 cup packed brown sugar 1 cup chopped onion 3 tablespoons white wine vinegar 1 teaspoon mustard powder 1/2 cup chopped celery

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 C).
2.	Place bacon and ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
3.	In a four quart casserole dish, mix together the bacon, ground beef, pork and beans, kidney beans, butter beans, lima beans, ketchup, onion, vinegar, dry mustard and celery.
4.	Cover and bake for 1 hour.

ALL RIGHTS RESERVED © 2009 Allrecipes.com

Printed from Allrecipes.com 11/22/2009

Vanilla Buttercream Frosting (From Sprinkles Cupcakes)

10 min | 10 min prep

12 cupcakes

* 1 cup butter, softened
* 3 1/2 cups confectioners' sugar
* 1 teaspoon milk
* 1 teaspoon vanilla extract
* 1/8 teaspoon salt

1. In a bowl combine butter, sugar and salt. Beat till blended.
2. Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.


© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Split Second Cookies

Sift together 2 cups sifted flour, 2/3 cups sugar and 1/2 tsp. baking powder. Blend in 3/4 cups soft butter, 1 beaten egg and 2 tsp. vanilla to form dough.
Place on lightly floured board. Divide dough into 4 parts. Shape each into a roll 3/4 inches thick. Place rolls on ungreased baking sheet, 4 inches apart and make a depression 1/4 inch deep lengthwise down center with knife handle. Fill with jelly and bake at 350 for 15-20 min. till lightly brown. While war, cut diagonally into bars.
Makes 4 dozen

Grilled Salmon Recipe - Orca Point Lodge

We had the best ever Grilled Salmon at the Orca Point Lodge in Juneau during our Alaska cruise...and they gave us the recipe!

Ingredients:
Fresh Alaska Salmon filet
1/2 cup (1 stick) butter
1/2 cup brown sugar 1/4 cup soy sauce
1 tbs. lemon juice (fresh)

1. Melt butter in small sauce pan over low heat. Add brown sugar, soy sauce and lemon juice.
2. Rinse salmon filet with freshwater and pat dry. Cut filet into approximately 6-8, 4 oz servings; skin intact. Place fish (skin side down) in a shallow, non-porous glass dish.
3. Pour 3/4 of the Cooled marinade mixture over salmon filets; make sure that they are well coated. Cover and marinate for 30 min. to 1 hour.

Cooking:
Prepare an outdoor grill to medium-high heat, and lightly oil the cooking surface.
Grill salmon for approximately 4-5 min. on each side, turning only once. Baste fish with reserved marinade while on the grill. Cook until salmon just begins to flake; it may be slightly translucent in the center. The fish will continue to cook once it is removed from the grill. Be careful not to overcook.

Cindy's Chocolate Chip Cookies

3 eggs
3/4 cup sugar
1 1/2 cups brown sugar
1 1/2 cups Crisco
1 1/2 tbsp. water
1 1/2 tsp. vanilla
3 3/4 cups flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
16-24 oz. chocolate chips (1/2 milk & 1/2 semi)

350 deg for 8-10 min
Makes 7 dozen

Chinese Chicken Salad

1 head of Cabbage, cubed
4 tbsp Sliced Almonds
4 green onions
4-6 Chicken breasts, cooked and chopped
2 packages of Top Ramen Noodles (Chicken flavor)

Dressing:

4 tbsp sugar
1 cup salad oil
1/2 tsp pepper
2 tsp salt
6 tbsp Wine Vinegar
1 tsp Accent (optional)


Mix all ingredients in large bowl. Crush noodles in packages and mix with cabbage mixture. Sprinkle flavoring packets over salad mix before adding dressing.

Meatloaf: Liza's and Francis' favorite dish!

2 lbs of ground beef
3/4 cup crushed saltine crackers
2 eggs
3/4 cup water
1/3 cup ketchup
1/2 cup raisins
1/2 cup diced fresh mushrooms (optional)
1 envelope of Lipton Onion/Mushroom soup mix

Add all ingredients in a large bowl and mix by hand. Form into an oval loaf shape and place in a baking dish. Bake about an hour or until done in a preheated 350 degrees oven. I usually squirt ketchup across the loaf in lines before baking.
Enjoy!

Mary's Famous Taco Soup

3 lbs Hamburger Meat
1 pkg Taco Seasoning Mix
1 pkg Ranch Style Dressing Mix
2 Cans Whole Kernel Corn
2 Cans Steamed Tomatoes
1 Can Rotel
1 Can Ranch Style Beans

Brown Meat and Drain
Add Beans
Add Other Ingredients
Heat

Serve Over Warm Tortilla Chips and
Top with Cheddar Cheese

Mary Rodger's Baked Cheese Dip

2 cups Chopped Onions
2 cups Mayonnaise
8 oz Grated Cheddar Cheese
1/2 cup Parmesan Cheese to Put on Top

Mix all ingredients and place in a baking dish
Sprinkle Parmesan Cheese on Top
Bake at 350 for 30 or 40 minutes

Serve with Wheat Thins or any other type of small crackers.

Beef Stroganoff, a soothing supper

By JANE JARRELL / Special Contributor to The Dallas Morning News

2 tablespoons vegetable oil
2 ½ pounds sirloin steak, trimmed of all fat and sliced very thin
1 large onion, chopped
2 (10-ounce) packages white mushrooms, sliced
2 tablespoons tomato paste
1 tablespoon paprika
1 teaspoon kosher salt
1 (14 ½ -ounce) can beef broth
2 tablespoons chopped parsley
1 cup low-fat or regular sour cream
1 (12-ounce) package extra-wide egg noodles, cooked

Heat the oil in a large Dutch oven over medium-high heat. Add the sirloin, browning it (in batches if necessary). Remove and set aside. Place onion in the Dutch oven. Cook, stirring occasionally, until the onion is transparent, about 5 minutes. Add the mushrooms and cook until soft, another 8 minutes. Stir in the tomato paste, paprika, and salt until well blended. Add the sirloin and broth, stirring to combine.

Simmer until the meat is very tender and about half the liquid remains, 10 to 15 minutes. Remove from heat and stir in the parsley and sour cream. Serve over egg noodles.

Makes 6 to 8 servings.

PER SERVING: Calories 523 (40% fat) Fat 23 g (9 g sat) Cholesterol 105 mg Sodium 875 mg Fiber 3 g Carbohydrates 34 g Protein 43 g

Naftali's Ambrosia Dessert

1-20 oz can of crushed Pineapple
1-15 oz can of Lite Mixed Fruit Cocktail
1 can Lite Mandarin Orange
1-8 oz Lite Sour Cream
1-8 oz Lite Cool Whip
1 box of Instant Sugar-free Vanilla Pudding
1 box of Instant Sugar-free White Chocolate Pudding

Drain all cans and reserve the juices.
Mix puddings with the reserve fruit juices.
Add Sour Cream, Cool Whip, canned fruits
Mix well and serve chilled.

Kugelhopf

An Alsation legend says that when the Three Magis returned from Bethlehen, a pastry chef by the name of Kugel, who was from the Alsatian village of Ribeauville, received them. To thank him, the Magis made a cake in a special mold, and called it Kugelhopf. Today this Alsatian cake is still made in that special earthen mold, though sometimes nowadays, the mold is made of stainless steel.
Traditionally, Kugelhopf is eaten for breakfast, or at afternoon tea, or for dessert after Sunday dinner.

1/2 cup raisins (white or black)
2 tablespoons kirsch (or hot water)
1/2 ounce fresh yeast (or 2 envelopes of dry yeast)
1 cup milk, lukewarm
2 tablespoons sugar
1 scant teaspoon salt
1 pound all-purpose flour, sifted
1 large egg (or 2 small eggs)
7 tablespoons unsalted butter, softened, plus butter for buttering the mold
8-10 almonds, shelled, inner skins removed
confectioners' sugar

1. In a small bowl, soak the raisins in the kirsche (or hot water). Set aside.
2. Put the yeast, 1/2 cup of the mil, 1 tablespoon of the sugar, the salt, and 2 tablespoons of the flour in another bowl. Work these ingredients together with your fingertips until they form a soft paste. Cover the bowl with a cloth, and let this paste rise in a warm place until it doubles in volume---about 15-20 minutes.
3. In another bowl, whisk together the remaining milk and sugar, and the egg (or eggs). Add the remaining flour, and knead these ingredients together---at first with the fingertips, and then, when a paste has been formed, by picking up the entire batch of paste, and smacking it vigorously down onto a work surface until it is smooth. The process takes about 5-6 minutes.
4. Work the 7 tablespoons of butter into the dough, and resume picking it up and smacking it down onto the work surface for about 4 more minutes---it should be very smooth and still soft.
5. Add to this dough the yeast mixture prepared in Step 2, and work the two together, again by repeatedly picking up the dough and smacking it down onto a work surface until smooth---about 2-3 minutes.
6. Drain the reserved raisins of any remaining liquid (there should be very little), and mix the raisins into the dough until they are evenly distributed.
7. Butter well an 8-cup Kugelhopf mold. Put an almond in each groove of the mold. Form the dough into a roll 12 inches long, bend it into a circle, and set it in the mold. Put the mold in a warm place, cover it with a cloth, and let the dough rise to the top of the mold---about 40 minutes to 1 hour.
8. Preheat the oven to 350.
Put the mold in the preheated oven, and bake for 45 to 50 minutes, until the top is golden brown.
Note: When the Kugelhopf is ready, it sounds hollow when tapped with the finger. At this point, a needle inserted in the cake will come out dry.
10. Let the cake cool for about 4 minutes. Then invert it onto a wire rack. Let it cool for at least another 2 hours at room temperature. Dust the cake with confectioners' sugar before serving.

Cindy's Sugar Cookies

1 1/2 Cup Sugar
1 Cup Crisco Oil Not Olive Oil
4 Eggs
2 tsp. Vanilla
2 tsp. Cream of Tarter
1 tsp. Soda
1 tsp. Salt

approx. 5 Cups of Flour

Mix, chill,and roll out on floured board
Cut into shapes and bake at 350 for 8-10 minutes

Icing

Powdered sugar
Butter or Parkay
Vanilla
Milk

Cindy's Filled Cookies

2 CUPS WHITE SUGAR
1 CUP CRISCO
3 EGGS
1 CUP MILK
1 TSP. VANILLA
1 TSP. SALT
4 TSP. BAKING POWDER
6 CUPS FLOUR

CREAM SUGAR, CRISCO AND EGGS THEN ADD VANILLA I ALTERNATE MILK AND DRY INGREDIENTS

350 FOR 11-12 MINUTES TILL START TO TURN GOLDEN AROUND THE EDGES

ROLL OUT ABOUT 1/8" ON FLOURED SURFACE

CUT HOLE IN TOP FOR VENTING

Cindy's Jam Pots

2 CUPS PARKAY
2 TABLESPOONS CORN STARCH
1 CUP POWDERED SUGAR
3 1/2 CUP FLOUR

MIX, CHILL, AND ROLL INTO 1" BALLS. PAT DOWN INTO TASSIE PANS AND DIP WOODEN TASSIE MAKER INTO FLOUR AND PRESS DOWN ON DOUGH TILL IT REACHES TOP.

ADD FILLING, LEAVE ABOUT 1/4" FOR TOPPING

TOPPING:
2 EGGS
1 CUP SUGAR
2 CUPS COCONUT

ADD ENOUGH TO COVER TOP

BAKE 350 FOR ABOUT 15- 20 MINUTES OR TILL TURNING LIGHT BROWN MAKES 6-7 DOZEN

Best Turkey Recipe

HERE IS A TURKEY RECIPE THAT ALSO INCLUDES THE USE OF POPCORN AS A STUFFING--IMAGINE THAT. WHEN I FOUND THIS RECIPE, I THOUGHT IT WAS PERFECT FOR PEOPLE LIKE ME, WHO JUST ARE NOT SURE HOW TO TELL WHEN POULTRY IS THOROUGHLY COOKED, BUT NOT DRIED OUT. GIVE THIS A TRY.


8-15 LB TURKEY
1 CUP MELTED BUTTER
1 CUP STUFFING(PEPPERIDGE FARM IS BEST)
1 CUP POPCORN(ANY BRAND)
SALT/PEPPER TO TASTE


PREHEAT OVEN TO 350 DEGREES. BRUSH TURKEY WELL WITH MELTED BUTTER, SALT AND PEPPER. FILL CAVITY WITH STUFFING AND POPCORN. PLACE IN BAKING PAN WITH THE NECK END TOWARD THE BACK OF THE OVEN.

LISTEN FOR THE POPPING SOUNDS. WHEN THE TURKEY'S ASS BLOWS THE OVEN DOOR OPEN AND THE BIRD FLIES ACROSS THE ROOM, IT'S DONE.

Connie's World Famous Pistachio Dessert

Connie is not allowed to any family gatherings without her famous Pistachio Dessert!


1 cup flour
1/2 cup pecans
1 tbsp sugar
1 stick Oleo or Butter

For crust, mix flour, nuts, sugar and Oleo. Spread into a 9x13 pan; bake 10-15 minutes at 350. Remove from oven and cool in fridge.

1 - 8 oz pkg Cream Cheese
1 cup powdered sugar
1 - 9 oz carton cool whip
2 pkgs. pistachio instant pudding
3 cups milk


Mix cream cheese, powdered sugar and half of cool whip (be sure it is thawed). Spread mixture on cooled crust. Prepare 2 pkgs. pistachio pudding using 3 cups of milk. Pour over top of cream cheese and crust. Top with remaining half of whipped topping. Chill.

Sour Cream Coffee Cake

1 1/2 Stick Margarine
2 cups Sugar
2 eggs
2 cups All Purpose Flour
1 tsp Vanilla
1 tsp Baking Powder
1/2 tsp salt
1 cup Sour Cream

Sugar Nut Mixture
3 tbsp brown sugar
1 tsp Cinnamon
1/2 cup chopped nuts

Cream margarine and sugar. Add eggs, then vanilla. Sift flour, baking powder and salt together and add alternately with sour cream. Place 1/2 of the batter into a greased, floured pan. Sprinkle with sugar nut mixture; add the remainder of batter and bake at 350 for 1 hour and 20 minutes.

Weight Watcher's Zero Point Garden Vegetable Soup

Ingredients:
2/3 cup sliced carrot
1/2 cut diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini


Preparation:
1. In large saucepan, sprayed with nonstick cooking spray, sauté the carrot, onion, and garlic over low heat until softened, about 5 minutes.
2. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
3. Stir in zucchini and heat 3-4 minutes. Serve hot.

Grandma Rush's Rice Pudding

4 cups water
2 cups Rice
Cook until done, approximately 20 minutes

3 eggs - beat with mixer
1 cup sugar
1 tsp. Vanilla
1/2 cup milk

Add to Rice and cook ~2-3 minutes till thick.

Pistachio Cake

 

Ingredients:

1	Yellow Cake Mix
¾ cup	Oil
¾ cup	Water
1 box	Pistachio Instant Pudding
4	Eggs

Directions:

Mix all ingredients and bake according to instructions on Cake Mix.

 

Glaze:

1 tbsp Butter

¼ cup and 2 tbsp. Water            Let boil for 10 minutes.

1 cup Confectionary Sugar

1 tsp Vanilla

Paula Deen's Buttermilk Pound Cake

Buttermilk gives this cake it's delicious tang.

3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs, room temperature
1 cup buttermilk, room temperature
1 tablespoon vanilla
2 pints strawberries, hulled and sliced
1/2 cup sugar
1 cup whipping cream, well chilled
1/4 cup sugar

1. Preheat oven to 325; grease and flour 10" tube or bundt pan.
2. sift together flour, soda, baking powder and salt; set aside.
3. Cream butter, shortening and sugar until fluffy, about 5 minutes.
4. Add eggs, one at a time, mixing well after each; add flour mixture alternately with combined buttermilk and vanilla- beginning and ending with the dry ingredients.
5. Pour into prepared pan and bake 1 1/2 hours or until tests done- toothpick inserted in center comes out clean and cake pulls away from sides of pan.
6. Remove cake from oven and let cool in pan 10 minutes before removing from pan and cooling completely on a wire rack.
7. Combine strawberries and sugar; let stand 30 minutes and serve cake with strawberries and sweetened whipped cream, if desired.

Cindy's Lasagna

1 box "No Boil Lasagna Noodles"
1 lb Ground Chuck
2 jars Prego sauce (3 cheese)
Brown the ground chuck and drain off the fat, then add the 2 jars of Prego sauce.

Cheese Filling:
1 lb Ricotta
1 lb Small curd Cottage Cheese
1/2 cup Parmesan Grated Cheese
1/2 (8 oz) Bag of Mozarella Cheese
3 eggs, beaten

Layer the sauce, noodles, & cheese filling but reserve 1/2 of the Mozarella to finish on top.
Cover with aluminum foil and bake for 1 hour at 350 degrees.
Uncover and bake for another half hour at 350 degrees.

Grandma Rush's Applesauce Raisin Cake

2 1/2 cups unsifted flour
1 1/4 cups packed brown sugar
1-15 oz jar of applesauce
1 cup salad oil
2 unbeaten eggs
2 tsp Double Acting Baking Powder
1 1/2 tsp Cinnamon
1 tsp Soda, level
1/2 tsp salt (bam bam!)
1/2 tsp Ground Cloves
1 cup Chopped Walnuts
1 cup Seedless Raisins

Grease 9x13 baking pan, set it aside.
Into large bowl, measure the first 10 ingredients with the mixer on low speed.
Increase speed to high, beat x 5 more minutes while scraping bowl with spatula.
With spoon, stir in the chopped walnuts and raisins.
Pour the mixture into the pan.
Bake at 350 for 40 minutes.
Cool in pan on wire rack.

Mom's Hard Tack Candy

1 3/4 cups of sugar
3/4 cup Karo
1/2 cup water

Mis & cook to "Hard Crack" on thermometer.
Add 1/2 tsp of flavoring to mixture.
Stir, then pour on cold, greased cookie sheet.
While mixture is cooling, cut with scissors into bite-sized pieces.

Cindy's Mush

6 cups of boiling salted water
Mix seperately: 2 cups cold water & 2 cups cornmeal
Pour the cornmeal/water solution slowly into the boiling water.
Replace the lid and stir occasionally.
Cook on low heat for 10 minutes.