Tuesday, October 28, 2008

Lemon-Nut Bread

This recipe was given to me by my dear, dear friend, Marilyn O'Dell. She served this the other evening at our small groups and gave me permission to use it on my blog. I can personally tell you it is absolutely delicious.

3/4 cup butter, softened
1 1/2 cup sugar
3 eggs
2 1/4 cups all-purpose flour
1/4 tsp. salt
1/4 tsp. soda
1/4 cup buttermilk
Grated rind of 1 lemon
3/4 cup chopped pecans
Juice of 2 lemons
3/4 cup powdered sugar

Combine butter and sugar, creaming until light and fluffy; add eggs, beating well. Combine dry ingredients. Add buttermilk and dry ingredients alternately to creamed mixture, beginning and ending with buttermilk; stir just until all ingredients are moistened. Stir in lemon rind and pecans. Spoon batter into a greased and floured 9 x 5 x 3 inch loaf pan. Bake at 325 degrees for 1 hour and 15 minutes or until bread tests done. Cool 15 minutes and remove from pan. Combine lemon juice and powdered sugar; stir well. Punch holes in top of warm bread with a toothpick; pour on glaze. Cool on wire rack. Yield: 1 loaf

Sunday, October 26, 2008

Ham Loaves

This is another of my mother's recipes. You can use this if you are cooking for a large group or if you want to freeze for meals at a later date.

3 lbs. ground ham
2 lbs. ground pork
Try to get butcher to grind these two together.
24 saltine crackers, crushed
1 15 oz can cream style corn
4 eggs, slightly beaten
1 1/4 tsp. salt
1/2 cup brown sugar

Mix all ingredients well. Shape into 24 individual loaves or 3--2 lb. loaves. Bake at 350 degrees for 45 min.; about 1 1/4 hours for large loaves. Freeze individual loaves on cookie sheets. Store in zip lock bags; thaw and bake as needed.

Thursday, October 23, 2008

How to cook dry Beans

Beans are cheap eating and extremely good for us. You can use Pintos, Black, Red, Navy, Great Northern or any other kind. When cooked this way, it almost eliminates any gastric distress. You can add a small piece of ham, or a hambone if desired. I usually cook them plain and just add a vegetable bouillon cube for flavor. This makes them a fat free dish.

1 lb. beans, look them carefully for rocks or clods of dirt. Wash carefully.
Put into large cooking pot and cover with 6 cups of water.
Bring to a boil, and boil for 2 minutes.
Drain completely.
Cover with 6 more cups of water.
Let stand overnite.
The following morning: Drain completely and cover with 6 more cups of water.
Bring to a boil, then lower heat and cook slowly until done, approximately 2-3 hours.

Wednesday, October 22, 2008

Simple Salisbury Steak

1 can cream of mushroom soup, divided
1 lb. ground beef
1/3 cup dry bread crumbs
1 egg, beaten
1/4 cup finely chopped onion
1 1/2 cups sliced mushrooms
1. In bowl, mix thoroughly 1/4 cup of the soup, beef, bread crumbs, egg and onion. Shape firmly into 6 patties.
2. In skillet over medium-high heat, cook patties, a few at a time, until browned on both sides. Spoon off fat.
3. Stir in remaining soup and mushrooms; return patties to skillet. Reduce heat to low. Cover; simmer 20 min. or until done, turning patties occasionally.

Tuesday, October 21, 2008

Chicken Casserole

1/2 onion ,chopped
1 can cheddar soup
1 can cream of mushroom soup
4 cups cooked chicken
1 lb. broccoli, chopped
Bake 30 minutes at 350 degrees. Add 2 cups Durkees onion rings on top. Bake an additional 15 min.

Sunday, October 19, 2008

Decadent Peanut Butter Pie

This is the pie I made for the Missions Chili/Pie Auction.

1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
8 oz. cream cheese( at room temperature)
1/2 cup sugar
12 oz. container of non-dairy whipped topping, divided
1--11.75 oz. jar Smucker's Hot Fudge Ice Cream Toppings, divided

Drizzle:
2 Tbsp. hot fudge topping
2 Tbsp. peanut butter

In a medium bowl, beat together the peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie.

Reserving 2 Tbsp. of fudge topping, place remaining hot fudge into microwave for 1 minute. Stir. Spread fudge over pie to cover the peanut butter layer. Refrigerate until serving time.

Just before serving, spread the remaining whipped topping over fudge layer, being careful not to mix the two layers.

Place the 2 Tbsp. hot fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 Tbsp peanut butter going in the opposite direction of the hot fudge.

Saturday, October 18, 2008

Honolulu Chicken

My mom's recipe.

1/4 cup flour
1/2 tsp. salt
Dash of pepper
4 chicken breast halves, skinned
2 Tbsp. vegetable oil
1 cup peach preserves
1/2 cup commercial barbecue sauce
1/2 cup diced onion
2 Tbsp. soy sauce
1 large green pepper, cut into strips
2 cans sliced water chestnuts, drained
Hot cooked rice.
Combine first 3 ingredients; dredge chicken in flour mixture. Heat oil in large skillet over medium heat. Add chicken and cook 2-3 minutes on each side or until browned. Remove chicken from skillet , drain, and return chicken to skillet. Combine preserves, barbeque sauce, onion and soy sauce. Mix well; pour over chicken. Bring to a boil, cover, and reduce heat. Simmer for 40 minutes, stirring often. Add green pepper and water chestnuts, and continue cooking for another 15 minutes. Serve over hot cooked rice.

Friday, October 17, 2008

Candied Sweet Potatoes

Here is another of my mom's recipes for Sweet Potatoes. It seems like with the Holidays coming up our thoughts turn to food and the good things we eat at Thanksgiving and Christmas.

1 Reynolds oven bag
1 Tbsp. flour
4 small sweet potatoes, peeled and cut in 1/8 in. thick slices
1/3 cup firmly packed brown sugar
1/4 cup butter, sliced
2 Tbsp. pancake syrup or molasses
1/4 tsp. nutmeg
1/3 to 1/2 cup chopped pecans
Place oven bag in a 13 x 9 baking dish. Add flour; twist end of bag and shake. Add sweet potatoes and next 5 ingredients. Squeeze to blend. Arrange in an even layer. Close bag and cut 6 slits in top. Bake 45 min. in a 350 degree oven.

Thursday, October 16, 2008

Hawaiian Sweet Potatoes

2 lbs. sweet potatoes
2 cups coconut
2 Tbsp. brown sugar
1/2 cup cream
4 Tbsp. butter
Salt to taste
Cook sweet potatoes until tender. Then whip and add 1/2 of coconut, sugar and cream.
Spoon into buttered 9 x 13 baking pan; mix remaining coconut and butter and sprinkle on top.
Bake uncovered in 325 degree oven for 20 minutes.

Wednesday, October 15, 2008

Cheese Grits

1 cup grits
Put in pan and add 4 cups boiling water. Cook until thick.
Add:
1 1/2 cups shredded cheese
1/2 stick butter
1/2 cup milk
2 eggs, beaten
1 tsp. garlic powder
Pour into greased baking dish. Bake at 350 degrees for 1 hour.

Monday, October 13, 2008

Unlikely Chicken

4 small chicken breasts, flattened
1/3 cup non-fat plain yogurt
1/3 cup apricot preserves or fruit spread
1 Tbsp. Dijon mustard
Dry chicken breasts
Mix last 3 ingredients together in small bowl and coat the chicken.
Bake uncovered in 350 degree oven for 45 minutes or until tender.

Sunday, October 12, 2008

Turkey Chili Mac

1--8oz. pkg. elbow macaroni
1 lb. ground fresh turkey
1/2 cup chopped onion
1/4 cup green pepper
1 clove garlic, minced
1--15 oz. can tomatoes, crushed in blender
1 8oz. can tomato sauce
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt
1--15 oz. can red kidney beans.
Brown turkey, onion,& green pepper. Drain any fat. Cook macaroni before adding to other ingredients. 1 cup of chili mac is 2 grams of fat.

Saturday, October 11, 2008

Apple Enchiladas

1--21 oz. can apple fruit filling
6 flour tortillas
1 tsp. cinnamon
1/3 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup water
Spoon fruit filling evenly down the center of each tortilla. Sprinkle evenly with cinnamon. Roll up and place seam side down in lightly greased baking dish or pan. Bring to a boil the rest of the ingredients; reduce heat and cook for 3 minutes, stirring often. Pour over enchiladas and let stand for 30 minutes. Bake in preheated 350 degree oven for 20 min.

Friday, October 10, 2008

Rita's Chicken Casserole

1-16 oz. pkg. Long Grain Wild Rice--original, cooked according to pkg. directions.
1 can cream of chicken soup
3 cups cooked chicken or turkey
1 cup celery
1/4 cup chopped onion
1 can chopped mushrooms
1 cup water chestnuts
3 Tbsp. soy sauce
1 cup buttered bread crumbs
Mix all together and pour into a buttered 3 qt. casserole dish. Sprinkle with bread crumbs. Bake 45 minutes to 1 hour in 350 degree oven.

Thursday, October 9, 2008

Chicken and Stuffing

One of my mother's recipes. It is very good.

1 chicken
2 cans Cream of Chicken Soup
1 large box Stove Top stuffing
1/2 cup butter

Boil or bake chicken until tender. Save broth. Dilute soup with 1/3 can water for each can. Pour one can diluted soup into 9 x 13 pan or baking dish. Spread deboned chicken over soup. Prepare stuffing mix using 1 1/2 cups chicken broth. After stuffing is set, spread over chicken; pour melted butter over stuffing, top with second can of soup. Sprinkle paprika and black pepper over all; bake at 350 degrees for 40 minutes. Makes 6 large servings.

Wednesday, October 8, 2008

Raisin Sauce

This will go well with the ham you prepare for Holiday Dinners.

1/2 cup brown sugar, firmly packed
1 1/2 tsp. dry mustard
1 1/2 Tbsp. flour
1/2 cup seedless raisins
1/4 cup vinegar
1 3/4 cups water
1. Combine dry ingredients in top of double boiler; add vinegar and water.
2. Cook 20 minutes over boiling water.
3. Yield: approx. 2 cups sauce
4. Serve over ham or fresh pork.

Tuesday, October 7, 2008

Pistachio Pineapple Delight

2 pkgs. Pistachio flavor instant pudding
2 cans (20 oz. each) crushed pineapple in juice, undrained
2 cups miniature marshmallows
1 cup chopped pecans
3 cups thawed Cool Whip topping
Mix dry pudding mix, pineapple, marshmallows and pecan in large bowl until well blended. Gently stir in whipped topping; cover.
Refrigerate 1 hour or until ready to serve. Garnish with additional Cool Whip and chopped pecans, if desired.

Monday, October 6, 2008

Becky's French Silk Pie

1/2 cup butter
1 cup powdered sugar
1 tsp. vanilla
2 oz. unsweetened chocolate, melted
2 eggs
Cool Whip

Beat butter until fluffy; gradually add sugar, beating constantly. Mix vanilla and slightly cooled chocolate. Gradually add eggs, one at a time, beating 3 minutes after each addition. Pour in baked pie shell. Chill. Add cool whip. Sprinkle shaved chocolate on top.

Friday, October 3, 2008

Mom's Baked Apples

Wash 7 apples, cut in halves and remove core.
Place in long baking dish.
Sprinkle on apples:
2/3 cup sugar
1/2 cup water
1/2 cup red hots candy
Cover with foil and bake in 350 degree oven for about 1 hour. I usually start with the peeling side down in the pan and after baking, I flip them and they will absorb more of the red hot juice. Cool and enjoy.

Thursday, October 2, 2008

Racy Red Punch

This is really a very good tasting punch and is especially nice to serve around the Christmas Holidays.
1 46 oz. can pineapple juice
1/4 cup "red hot" cinnamon candies
1/3 cup sugar
1 quart of ginger ale
Combine first 3 ingredients; stir well, then let stand for about 1/2 hour in refrigerator until candies dissolve. (Quick way is to heat 1 cup drink from this can with candies, stirring constantly for 5 minutes. Remove from heat, stir in sugar and add to rest of drink; chill.) Combine with ginger ale just before serving. Makes 2 1/2 quarts.

Wednesday, October 1, 2008

Hot Chocolate Mix

This is a great mix to have on hand for the winter if you like hot chocolate. It has a delicious taste and is very handy.

1 box (8 qt. size) powdered milk
1 lb. powdered sugar
32 oz. box Nestle's Quick chocolate mix
small jar non-dairy creamer (about 7 or 8 oz.)

Use 1/3 cup mix to 1 cup hot water.