Thursday, July 31, 2008

Brown Sugar Oatmeal Pancakes

1 egg, beaten
2 Tbsp. vegetable oil
1 cup buttermilk
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup packed brown sugar
1/2 cup plus 2 Tbsp. quick cooking oats

In a mixing bowl, combine egg, oil, and buttermilk. Combine flours, baking soda, salt and sugar. Add to egg mixture. Stir in oats. Pour by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on tops of pancakes. Yield: about 6 pancakes

Wednesday, July 30, 2008

Gumbo

Another of the recipes given to me by my sister, Rita Clark.

1 1/2 lbs. ground beef
1/2 cup chopped celery
1/2 cup chopped onion
1 bell pepper, chopped
1 tsp. garlic salt
1 Tbsp. chili powder
Cook all together 15 min.
Add:
1 can Ro-Tel tomatoes and green chilies
1 can pinto beans
1 1/2 cups uncooked rice
1 1/2 -2 cups water
Cook until rice is done.

Tuesday, July 29, 2008

Zucchini Bars and Caramel Frosting

I got this recipe from a sweet little neighbor lady many years ago. I thought some of you readers may have gardens and might try these as a way to use the extra squash. These are very good.
Sift together:
3 cups flour
1 1/2 tsp. soda
1 tsp. baking powder
1 tsp. salt
1/2 tsp. cloves
1/2 tsp. nutmeg

Cream together:
3/4 cup margarine
1 cup brown sugar
1/2 cup granulated sugar
1 tsp. vanilla
2 eggs, beaten

Add:
2 cups peeled and grated zucchini
3/4 cup nuts
1/2 cup butterscotch chips
1/2 cup raisins
1/4 cup milk
Bake in greased and floured pan 10 x 15 for 20--25 minutes at 350 degrees.

Caramel Frosting
1/2 cup margarine
1 cup brown sugar
1/4 cup milk
Boil margarine and brown sugar for 2 min. Add milk, bring to a boil second time.
Add 1 1/2 cups powdered sugar. Mix really well. Frost bars, cut and enjoy

Monday, July 28, 2008

Mexican Soup

This is a recipe given to me by my daughter, and I believe she received it from her mother-in-law. I just know it is delicious.

2 lbs. ground beef
1 chopped onion
Brown together and drain off fat.
Add:
1 can Rotel tomatoes and green chilies
2 cans chopped tomatoes
1 tsp. salt
1 tsp. pepper
1 pkg. Taco seasoning
1 pkg. Ranch dressing mix
1 can pinto beans
1 can chili beans
1 1/2 cups water
1 can whole kernel corn
Bring to a boil. Lower heat and simmer for awhile.

Sunday, July 27, 2008

Stuffed Peppers

This is a recipe I remember my mom making when I was a little girl and all through my childhood. I didn't like the peppers then, only the stuffing, but love all of it now. Hope some of you will like it, too.

1 lb. rice, cooked according to pkg. directions
2 lbs. hamburger
2 (1 lb. cans ) tomatoes and juice
2 chopped onions
Salt
Mix all together. You do not cook any of this except the rice before stuffing the peppers.
Bring to a boil, a large pot of salted water. When it is boiling, put about 6 large clean, seeded green peppers in the water. Cook for 2 or 3 minutes until they start to soften. Dip into cold water so you can handle them and then stuff the insides with the above mixture. Lay them in a single layer in a casserole dish. Any extra stuffing can be poured in and around the peppers. Cover with foil. Bake about 1 hr. in a 350 degree oven. This makes a large portion. If you are not feeding too many, you might want to cut in half. My mom used to make this and she would only cook two peppers with the rest of the stuffing because only she and my dad liked the peppers. The rest of the family loved the taste the peppers gave to the stuffing but none of us liked the peppers.

Saturday, July 26, 2008

Pineapple Coconut Bars

2/3 cup butter
3/4 cup brown sugar, firmly packed
1 1/2 cup flour
Bake on cookie sheet 10 min. at 350 degrees

Top with:
3 eggs, beaten
1 cup brown sugar, firmly packed
1/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 cup well-drained pineapple
1 cup coconut
Bake 30 minutes at 350 degrees

Friday, July 25, 2008

Chicken or Turkey Noodle Scallop

3 cups of medium white sauce
1/4 cup finely minced onion
3 cups cooked noodles (6 oz. pkg.)
1/2 cup cooked or canned peas
2 cups diced cooked chicken or turkey
1/2 cup grated cheese
Bread or cracker crumbs, mixed with melted butter or margarine.

Brown at 400 degrees about 20 minutes or until sauce starts to bubble through crumbs. Makes 8 servings.

For 3 cups medium white sauce:
6 Tbsp. margarine
6 Tbsp. flour
3/4 tsp. salt
1/2 tsp. pepper
3 cups milk
Melt margarine over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth, bubbly. Remove from heat. Stir in milk. Bring to boil, stirring constantly. Boil 1 min.

Thursday, July 24, 2008

Judy's Salad

This is a recipe given to me my my niece, Judy Clark. It is a wonderful summer salad when we can get the great garden vegetables.

1/4 cup cider vinegar
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. dill weed
1/4 tsp. pepper
2 Tbsp. vegetable oil
2 sliced cucumbers
1 cup sliced red onions, separated into rings
2 ripe tomatoes, cut into wedges

In a large bowl, stir together all ingredients. Then add cucumbers, onions, and tomatoes. Toss to coat. Let stand 15 minutes before serving.

Wednesday, July 23, 2008

Glazed Carrots

Cindy, my daughter-in-law, gave this recipe to me. It is delicious.

1 1/2 lb. carrots
1 cup water
1/2 tsp. salt
Cook for 20 minutes. Pour off water.
Glaze:
7 1/2 -8 Tbsp. brown sugar
3/4 tsp. salt
1 orange peel, grated
3 Tbsp. margarine
Cook until it bubbles.
Add carrots and simmer.

Tuesday, July 22, 2008

Tortilla Roll-ups

8 oz. cream cheese
1 can chopped green chilies
1/2 cup mild salsa
3 single green onions, chopped
1 pkg. flour tortillas
Roll up like jelly roll. Stick picks in them then cut in about 1 inch to 1 1/2 inch pieces. Double batch uses whole pkg. of tortillas.

Monday, July 21, 2008

Pumpkin Pie Squares

1 cup flour
1/2 cup quick-cooking rolled oats
1/2 cup brown sugar, firmly packed
1/2 cup margarine
1 (1 lb. ) can pumpkin
1 can evaporated milk
2 eggs
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 cup chopped pecans
1/2 cup brown sugar, firmly packed
2 Tbsp. margarine
Combine flour, oats, 1/2 cup brown sugar and 1/2 cup margarine. Mix until crumbly. Press into ungreased 13 x 9 pan. Bake in 350 degree oven for 15 minutes.

Combine pumpkin, milk, eggs, sugar, salt and spices in bowl. Blend well. Pour into crust. Bake in 350 degree oven for 20 minutes.

Combine pecans, 1/2 cup brown sugar and 2 Tbsp. margarine; sprinkle over pumpkin filling. Return to oven and bake 15 - 20 minutes or until filling is set.

Sunday, July 20, 2008

Creamed Tomatoes

This is a recipe that probably not one person will try, but it is one of my favorites. I grew up eating this. It was a recipe that was handed down by my paternal grandmother, Nina Doubt. It was a favorite Sunday night supper.

2 1/2 cups of tomato juice (Blend canned tomatoes to make your juice)
Bring to a boil. Stir in the following mixture:
1/2 cup sugar
1/2 cup flour
1 cup milk
Sprinkle of salt.
Slowly pour into boiling tomato juice stirring constantly. Cook until thickened. We ate it over bread and butter on a plate. DELICIOUS!

Saturday, July 19, 2008

Perfect Apple Pie

Today has been a fun day. My very sweet grandson, Barrett, came over and we baked this pie. He wanted me to help him make an apple pie for a bake sale for High Octane to raise money for camp. He did a great job and the pie looked really beautiful. We also baked Chocolate Chip Cookies and made Peanut Butter No Bake cookies, also for the bake sale. If you know Barrett, you already know what a wonderful young man he is. If you don't know him, you need to get acquainted with him. He is a joy to his Grandpa and me.

6 or 7 yellow delicious apples (these make the best pie. I've tried others, not the same taste.)
3/4 to 1 cup sugar
2 Tbsp. flour
1 tsp. cinnamon
Dash of salt
Peel and core apples. Slice thinly into a large bowl. Cover with other ingredients and stir to coat.
Pastry for 2 crust--9 in. pie. After you put apples in crust, dot with 2 Tbsp. margarine. Cover top crust with beaten egg. I use a pastry brush to do this. Cut small slits in top crust and bake in 400 degree oven for about 50 minutes.

Friday, July 18, 2008

No Knead Refrigerator Rolls

1 pkg. yeast
1/2 cup lukewarm water
Soak til fluffy.

1 1/2 cups hot boiling water
1/2 cup shortening
1/2 cup sugar
2 tsp. salt
Stir good and let cool completely.
Beat 2 eggs and add to above--Add yeast and stir in 6 cups flour--Put dough into a greased bowl , cover with foil and set in refrigerator. When ready to eat, make out into rolls and put in greased baking pan. Let rise 3 hours at least before baking. Dough will keep in refrigerator for a week or two. Bake as needed. 400 degree oven for 15--20 minutes.

Thursday, July 17, 2008

Linda's Chili

Today is the anniversary of the day George and I became engaged 43 years ago. It was an extremely exciting day. We have had a wonderful life together and I thank God for him every day. This chili recipe is one I made up myself and my family seemed to like it very much. Hope you will enjoy it.

2 lbs. hamburger
1 onion, chopped
Salt to taste.
Brown together and then drain fat.
While meat and onion are browning, put all other ingredients into large cooking pan.
4 ( 15 oz. ) cans tomatoes (Put in blender, and just blend for a few seconds maybe 30r4)
1/4 cup sugar
3 cans ( 15 oz. ) mexican style beans
1 can ( 15 oz. ) Van Camp's Pork and Beans (Must be Van Camp's to get the right taste)
12 tsp. chili powder
6 tsp. cumin
1 Tbsp. garlic powder
Add hamburger mixture and simmer on low heat for about 1 hour.

Wednesday, July 16, 2008

Pecan Pie

I love pecan pie. This pie is very different because it is light colored. It is fantastic.

3 eggs, beaten
1 cup sugar
1/2 stick margarine, melted
1/2 cup light corn syrup
1 tsp. vanilla
1/4 tsp. salt
1 Tbsp. white vinegar
Mix all together.
Add 1 cup chopped or halves pecans. Pour into unbaked pie shell. Bake at 350 degrees for 45-50 minutes.

Tuesday, July 15, 2008

Corn Salad

This is a recipe that was given to me by my paternal grandmother, Nina Edna Garner Doubt. She was born in 1885 and was a wonderful grandmother. She even attended college which is remarkable given the era in which she was born. She was a teacher in every sense of the word. Corn Salad is excellent served with hamburgers or any kind of grilled meat.

1 can whole grain corn
1 can chopped kraut
1 cup sugar
1/2 green pepper, chopped
1/2 cup chopped onion
small jar of chopped pimentos
Put all ingredients in bowl. Stir and let set at least 24 hours in refrigerator before serving. Will keep for several days in refrigerator.

Monday, July 14, 2008

Zesty Chicken Fajitas

1 lb. boneless, skinless chicken breasts, cut into strips
1/2 cup Italian dressing
1 cup picante sauce
2 Tbsp. vegetable oil
1 lg. onion, sliced and separated into rings
2 lg. sweet red peppers
2 lg. sweet green peppers
6 flour tortillas, warmed
salsa and sour cream (optional )
Directions: Place the chicken in a resealable storage bag. Pour in the salad dressing and picante sauce. Seal the bag, and marinate the chicken in the refrigerator for at least 30 min. Heat one tablespoon of oil in a large skillet; then gradually add the onions and peppers. Cook until tender. Place in another dish, and set aside. Heat the other Tbsp. of oil in the skillet, and add the chicken. Cook about five min. or until brown, stirring constantly. When cooked, place the chicken, onions, and peppers on a serving dish. Fill tortillas with the mixture. Garnish with salsa and sour cream, if desired.

Sunday, July 13, 2008

Delicious Custard

2 Tbsp. butter or margarine
1/4 cup corn starch
3/4 cup sugar
1/2 tsp. salt
2 cups milk
2 egg yolks, slightly beaten
1 tsp. vanilla
Melt butter. Blend in corn starch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir into slightly beaten egg yolks. return to heat and cook 2 min, stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups. Use for cream puffs or can eat it like pudding.

Saturday, July 12, 2008

Chocolate Peanut Buddy Bars

1 cup peanut butter
6 Tbsp. (3/4 stick ) butter,softened
1 1/4 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1/4 tsp. salt
one 11 1/2 oz. pkg. milk chocolate chips, divided

Preheat oven to 350 degrees. In large mixer bowl, beat peanut butter and butter until smooth. Add sugar, eggs and vanilla; beat until creamy. Blend in flour and salt. Stir in 1 cup milk chocolate chips. Spread into ungreased 13 x 9 baking pan. Bake 25 to 30 minutes or until edges begin to brown. Immediately sprinkle with remaining chips. Let stand 5 minutes until chips become shiny and soft. Spread chips evenly over top. Cool completely. Cut into 1 1/2 inch bars. Makes 48 bars.

Friday, July 11, 2008

Kings Ranch Casserole

1 3lb.hen or large fryer
1 large onion, chopped
1 large stalk celery, chopped
1 can cream of chicken soup
1 can cream of celery soup
1 pkg. corn tortillas (12 )
1/2 can Ro-Tel tomatoes with green chilies ( 10 oz. )
1 pkg. chili seasoning ( Williams )
1 8 or 10 oz. pkg. grated cheddar cheese
Place chicken with onion and celery in water almost to cover, then simmer until tender. Drain, bone and cut into bite size pieces. Boil liquid down to 1 1/2 to 2 cups. Add soups to liquid. Tear tortillas in small stips and cover bottom of 9 x 12 baking dish. Top tortillas with chicken, cover with tomatoes and sprinkle with chili seasoning. Cover with foil and bake 45 minutes at 350 degrees. remove from oven and sprinkle with grated cheese. Return uncovered to oven until cheese melts. Good next day and freezes well. Serves 8-10.

Thursday, July 10, 2008

Punch Bowl Cake

1 white cake mix. Bake as directed on pkg.

1 1/2 cups sugar
3 cups boiling water
1 pkg. strawberry jello
4 Tbsp. cornstarch
4 cups fresh strawberries
Mix sugar and cornstarch and add to boiling water. Cook 2 min. Add jello and cook until dissolved. Add red food coloring. Let strawberries chill and cornstarch mixture cool before adding them together.

2 3 oz. pkg. instant vanilla pudding. Mix according to directions on box.
1 20 oz. can crushed pineapple--Drained really well.
1 16 oz. Cool Whip.

Break cake in pieces and layer in punch bowl in order given. Make two layers.

Wednesday, July 9, 2008

Red Devil's Food Cake

1 1/2 cups sugar
1/2 cup shortening
1 egg
1/2 cup sour milk(buttermilk)
1/2 cup cocoa
2 cups flour
2 tsp. soda
1/2 tsp. salt
1 cup hot water
1 tsp. vanilla
Cream sugar, shortening, and egg. Add milk. Mix together the dry ingredients. Add alternately with hot water. Add vanilla. Pour batter into 9 x 13 pan that has been greased and floured. Bake in 350 degree oven for 30 to 35 min. or until it tests done with toothpick. Makes 2 doz. cupcakes. Bake 15 to 17 min. for them. This is delicious with either chocolate or caramel frosting.

Tuesday, July 8, 2008

Easy Peach Crisp

1 large can sliced peaches including juice
Place in baking dish
Mix:
1 cup oatmeal
1/2 cup brown sugar
1/3 cup flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/3 cup butter or oil
Combine these six ingredients until crumbly. Pour over peaches. Bake at 375 degrees for 30 minutes.

Monday, July 7, 2008

Oven-Fried Vegetables

Mock french-fried vegetables without the fat. I have fixed these with onions and yellow squash. It is delicious.

Nonstick spray coating
1/4 cup dry bread crumbs
1 Tbsp. grated Parmesan cheese
1/8 tsp. paprika
2 cups 1/4-inch-thick zucchini slices, onion rings, or cauliflower flowerets
2 Tbsp. reduced-calorie Italian salad dressing
Spray a cold baking sheet with nonstick spray coating. Set aside.
On 9-inch pie plate stir together bread crumbs, Parmesan cheese, and paprika till well mixed. In a medium mixing bowl place zucchini, onion rings, or cauliflower. Drizzle vegetables with salad dressing; toss till coated.
Then, roll vegetables in crumb mixture till coated. Place the coated vegetables in a single layer on the prepared baking sheet.
Bake vegetables in a 450 degree oven for 9 to 11 minutes or till golden. Makes 4 (1/2 cup) servings. Calories: 51 per serving

Saturday, July 5, 2008

Oat-Wheat Bread

1 cup minute oats
2 Tbsp. shortening
2 cups boiling water
1 pkg. active dry yeast
1/2 cup milk, scalded and cooled
1/2 cup white corn syrup
1 Tbsp. sugar
2 tsp. salt
1 egg
2 cups whole wheat flour
3--3 1/2 cups all-purpose flour

Combine oats and shortening in bowl. Pour boiling water over them and set aside to cool. Meanwhile, soften yeast in cooled milk. Combine oatmeal mixture with syrup, sugar, salt, and egg. Mix well. Add yeast. Gradually add the whole wheat flour and enough all-purpose flour to make a soft dough. Knead on a lightly floured board until smooth and elastic. Place dough in a greased bowl, turning once to grease surface. Cover and let rise until double in size. Punch down and divide into two sections. Shape into loaves and place into greased 9 x 5 in. loaf pans. Let rise until double in size. Bake at 350 degrees for one hour or until bread sounds hollow when tapped with finger. Yield: 2 loaves This is a fantastic tasting, low-fat bread.

Friday, July 4, 2008

Fruit Ice Cream

Another recipe from my sister, Rita Clark. I can't tell you the number of times we have had this wonderful ice cream on the 4th of July. Hope you have all had a great day. We live in a wonderful country. It is not perfect, but I would still rather live here than any other place in the world.

Makes 1 gallon
6 eggs
2 cups sugar
3/4 cup white karo syrup
2 tsp. vanilla
1 pint whipping cream
1 pint half and half
1/2 tsp. salt
9 ripe peaches,1 qt. strawberries,or 3 ripe bananas
Beat eggs well; add sugar and beat again. Then add syrup and rest of ingredients, except fruit. Add fruit and finish filling with whole milk if needed to finish filling ice cream container. I usually make fresh peach. I peel the peaches, then blend them for a few seconds. I add about 1/2 cup sugar to the peach pulp before adding to the ice cream. You can also make just plain vanilla, but you will need to increase the half and half to 1 quart. It is delicious, also.

Thursday, July 3, 2008

Blackberry Dumplings

Another request by my neice, Kathy Clark. Also, one of my son Mark's favorites. I have no written recipe for these. I just learned to make these from watching my mother make them.

4 to 5 cups of blackberries
1 cup sugar
Put in large pan and add 1/4 cup water. Turn on burner on low and let come to a full boil. Usually the berries and sugar will make enough juice, but if it doesn't, you may need to add a cup of water. Let boil for a few minutes.
To make dumplings:
1 cup flour
1/2 cup Crisco
1/4 cup water
Pinch of salt.
Cut shortening into flour with a fork or pastry blender. Add water and mix well. With a little flour on a doughboard or your kitchen counter top, roll pie crust into a circle or rectangle about 1/8 to 1/4 inch thick. Cut into strips about 1 inch by 2 inches. Drop pieces one at a time into boiling berries; give a stir, cover with a lid, and let cook about 20 minutes. Check periodically to see that they do not stick to bottom of pan. If it seems to be getting a little dry, you may need to add a little hot water. It all depends on the juiciness of the berries. You can not believe how good these are with a little home made vanilla ice cream on them while they are hot. They are also very good with half and half on them.

Wednesday, July 2, 2008

Butter Sponge Cake Roll

My neice, Kathy Clark, asked for this recipe so decided to put it on for anyone that might like it.

11 egg yolks
2 cups sugar
2 tsp. vanilla
1 stick butter
1 cup milk
2 1/3 cups sifted flour
2 1/2 tsp. baking powder
1 tsp. salt
Ice Cream

Beat yolk until very light. Add sugar gradually. Beat for another 5 minutes. Add vanilla. Melt butter in hot milk. Sift flour together with baking powder and salt. Add milk alternately with dry ingredients to creamed mixture. Pour into greased, floured, and waxed paper lined 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Bake 350 degrees for 20 min. Turn out on kitchen towel sprinkled with powdered sugar. Peel off paper. Roll up in kitchen towel as for jelly roll. Cool thoroughly. Unroll and fill with softened ice cream. Reroll; wrap in foil and freeze immediately. After it is frozen, cover with the following frosting.

1/4 cup soft butter
3 Tbsp. cream
1 tsp. vanilla
2 cups powdered sugar
Beat til smooth.

Our family usually ate this with fresh strawberries poured over a slice. Yummy good!!

Tuesday, July 1, 2008

Ice-Creamy Pineapple Pie

1 cup corn flake crumbs
2 Tbsp. sugar
1/3 cup melted butter
1 cup milk
1 pkg. instant vanilla pudding mix
1 pint vanilla ice cream (soft )
2 1/2 cups crushed pineaple
1 Tbsp. cornstarch
1. Combine crumbs, sugar and butter in 9 inch pie pan. Mix well. With back of spoon, press crumbs mixture evenly and firmly around sides and bottom of pie pan. Chill.
2. Pour milk into large mixing bowl; add pudding mix and ice cream. Beat slowly 1 to 2 min. or until well-blended. Pour into crumbs crust; refrigerate.
3. To make pineapple glaze, drain crushed pineapple, reserving 1/2 cup syrup. In small saucepan, combine cornstarch with small amount of syrup until smooth. Stir in pineapple and remainder of the 1/2 cup syrup. Bring to boil over medium heat stirring constantly until thick and clear. Refrigerate until cold. Spread evenly over pie. Chill about 1 hour before serving.