Chicken Spinach Pastry

1 Box of Pepperidge farm pastry sheets
1 Box frozen chopped spinach
1 egg
1/2 cup feta cheese
1/4 cup chopped onion
3 cloves minced garlic
4 Boneless chicken breasts (halved and tenderized)


Take out pastry sheet and roll out and cut into 4 sheets (8).
Mix next 5 ingredients in bowl.
Place on pastry sheet and place a chicken on each fold into triangle a seal edges together.

Place on baking sheet bake 400 degrees for 20 minutes or until brown. Makes 8.

Serve it with sliced tomatoes.

Quiche Lorraine

4 crusts
2 1/2 lbs bacon cooked
2 cups swiss cheese cubed
2/3 cup minced onion

Beat the next ingredients together in bowl
8 beaten eggs
1/3 tsp cayenne pepper
4 cups light cream
1/2 tsp salt
1/2 tsp sugar

Partially bake crusts. Sprinkle bacon, cheese, onion on crust.

Pour on remaining ingredients.

Bake 15 mins @ 400 degrees then reduce to 300 degrees for about 30 min. Insert knife, should come out clean when done.

Lemon Chicken with Cashews - Stir Fry

1 T vegetable oil
2 1/2 t Asian sesame oil
1/2 t chili oil
1 lb boneless chicken breast cut into strips
2 bell peppers sliced
1 pkg 7 oz snow peas halved on the diagonal
2 cups shredded lettuce
1/2 cup cashews or to taste

Sauce

1 t minced fresh ginger
1 clove garlic minced
2 T soy sauce
2 T dry sherry
2 T Chicken broth
1 1/2 t sugar
3 T lemon Juice
1 t lemon zest
1/8 cayenne pepper
1 1/2 t corn starch dissolved in cold water

Heat oils in skillet add chicken, bell peppers, snow peas and lettuce and stir fry until chicken is done, and vegetables are crisp tender. Combine all sauce ingredients and pour over stir fry mixture, cook until sauce thickens, serve with rice and garnish with cashews.

Chocolate Cake

1 pkg Chocolate devils food cake mix with pudding in it
4 eggs
1/2 cup oil
3/4 cup water
1 cup sour cream
6 oz pkg chocolate chips

Mix all but choco chips ingredients together fold in chocolate chips pour in greased bunt pan. Bake for 1 hr @ 350. Cool and frost.

Pork Chops

6 Pork chops (loin)
1 sliced green pepper (ring)
1 sliced Bermuda onion (ring)
1 can pineapple rings
teriyaki sauce
pat of butter

6 pieces of aluminum foil

Place Pork Chop on foil and add 1 ring of pineapple, 1 ring of onion, 1 ring of pepper, pat of butter, add salt and pepper to taste then put on teriyaki sauce (about 3 T ). continue till all chops are wrapped.

Put on grill and cook for 40 mins until done.

Lemon Squares

1/2 cup soft butter
1/2 cup soft margarine
2 cups flour
1/2 cup powdered sugar
dash of salt

Combine butter, margarine, flour, sugar and salt. Mix well. Pat into 9x13x2" pan, extending crust up the sides. Bake at 350 for 15 minutes.

Filling:
2 cups sugar
1/4 cup flour
4 eggs well beaten
1/2 cup lemon juice
Combine. Mix well. Pour over crust. Bake an additional 25 minutes at 350. Sprinkle with powdered sugar.

Frozen Potato Casserole

32 oz package frozen hash brown potatoes (cubes)
½ cube butter
2 cans cream of chicken soup - undiluted
½ cup chopped green onions
1 cup grated cheddar cheese

Thaw potatoes and drain off liquid. Mix all ingredients together and place in a greased 9x13" Pyrex baking dish.

Top with bread crumbs, corn flakes or crushed potato chips. Sprinkle with paprika. Bake at 350 degrees for about 30-35 minutes.

Fresh Garden Salsa

3 medium fresh tomatoes, coarsely chopped
2-3 jalapeno peppers, chopped
6 cloves of garlic, chopped
1 bunch of fresh cilantro
9 medium fresh tomatoes, finely diced
2 large white onions, finely diced
3 medium green onions, finely diced
4 yellow or wax peppers, finely chopped
1 1/2 t salt
1/4 cup white or rose wine vinegar (optional)
1-2 tsp oregano (optional)
2 T olive oil (optional)

Place the first 4 ingredients in your food processor or blender and process until pureed. Prepare all of the remaining ingredients as indicated. In a large mixing bowl, combine all of the ingredients including the first mixture. The salsa will be very chunky and thick. If you desire more liquid you can add a cup of V-8 picante juice. Keep in mind that the mixture will juice up for the next couple of hours. Cover with plastic kitchen wrap and chill until serving. Makes about a gallon.

Hot Artichoke Dip

1 1/2 cup mayo
3 oz Kraft Parma cheese
1 small can chopped green chilies
1 small bottle artichoke hearts
1/2 tsp seasoning salt

Mix together. Bake at 425 degrees for 20 minutes.

Homemade Guacamole

I got this recipe from a Guatemalan woman so it is very authentic and yummy!

Ingredients:
3 ripe avocados
½ medium onion, chopped well
1 Tbsp. lemon juice
1-2 cloves garlic
1 Tbsp. salt
1 Tbsp. paprika

Mix all ingredients in bowl with fork. Taste. Add more salt and/or paprika if desired. Serve with tortilla chips or on tacos, enchiladas or burritos.

Steak Marinade - for 2 steaks - Recipe from McCormick/Schilling

1/4 cup soy sauce
1/4 cup olive oil
1 teaspoon Lemon and Pepper Seasoning Salt
1 teaspoon Garlic Powder

Marinade steaks in ziplock bag 2-3 hours or for a stronger flavor overnight. Broil or grill to your liking, enjoy!

Note - Blaine and the kids don't like to eat steak unless it has been marinated because they think it's flavorless. In fact, there is no need for steak sauce when you use this recipe.

Ambrosia Salad

1 can fruit cocktail (drained)
1 can pineapple (drained)
1 carton of sour cream (lg)
1 pkg of coconut
1 pkg of colored miniature marshmallows

Mix all together and store in refrigerator. Serve cold.

Judy's Three Colored Jello Mold

1 package (3 oz.) each Jell-O- Lemon, Lime and Raspberry Gelatins (You can change Raspberry for Strawberry if desired)
3 cups boiling water
1 cup miniature or diced marshmallows
1 1/2 cups cold water
2 packages (3oz. each) cream cheese, softened
½ cup mayonnaise
1 cup whipped cream
1 can (1 lb. 4 ½ oz.) crushed pineapple

Dissolve Jell-O Gelatin flavors separately, using 1 cup boiling water for each. Stir marshmallows into lemon gelatin; set aside. Add ¾ cup cold water to raspberry gelatin; set aside at room temperature. Then add cream cheese to lemon mixture; beat until blended.

Chill until slightly thickened. Then blend in mayonnaise, whipped cream, and crushed pineapple. Chill until very thick; spoon gently over lime gelatin. Chill until set, but not firm.

Meanwhile, chill raspberry gelatin until thickened; pour over lemon gelatin. Chill until firm. To serve, cut in squares. Makes about 10 cups, or 12 to 15 servings.

NOTE: If deeper green and red layers are desired, use 6 oz. packages Jell-O Lime and Raspberry Gelatins and 2 cups boiling water and 11/2 cups cold water for each large package.

Use a 33 x 1” or 2” Pyrex glass baking dish. Spray first with Pam. Or large 3” to 4” Jell-O mold.

MJ's Coke and Catsup Chicken

1 12 oz can of Coca Cola
1 Bottle Heinz catsup
Chicken parts

Add Coca Cola and Catsup in a 1 1/2:1 ratio in a bowl and mix well. Marinade chicken pieces for 1 hour in the refrigerator. Layer tin foil into pan - this stuff is very sticky. Arrange chicken in baking pan. Bake at 350F. Use excess marinade to baste chicken several times during cooking.

Technical Note: If you are a die hard Republican, store-brand catsup may be substituted.

Nana’s Yeast Coffee Cake

6-7 cups flour

1 lb butter

8 oz whipping cream

8 oz sour cream

3 eggs

8 Tbs sugar

2 pkg. Yeast

1 tsp vanilla

1/2 cup Milk

1 tsp salt

Melt ½ lb Butter in milk. Put flour in large bowl, make a well in the center. Add slightly beaten eggs, sugar, sour cream, whipping cream, melted butter and milk. Add yeast which has been dissolved in 1/4 cup lukewarm water. Knead all together until all ingredients are incorporated. Knead until dough is smooth and forms into a ball. Place covered in a warm place to rise. Let rise until doubled in size.

Divide dough into 3 parts. Roll into a 12x18" rectangle to about ½" thick. Spread generously with melted butter, then spread with pineapple marmalade, over the jam sprinkle generously with mixture and cinnamon and sugar and cover with crushed pecans and raisins.

Roll into a log and place in a semi-circle on a greased baking sheet. Sprinkle lightly with a mixture of cinnamon and sugar.

Bake in 325 oven for about 35-40 minutes. Cool, dust with powdered sugar.

Viennese Crescents

3 squares sweet butter
3/4 cup powdered sugar
3 cups flour
1/4 tsp salt
3/4 cup crushed walnuts, almonds, or pecans
1 tsp almond flavoring
1 tsp vanilla

Note: If dough is too soft to form, chill until firm.

Cream butter and powdered sugar. Add flavoring, sift flour and salt. Add to butter mixture. Add crushed nuts. Roll dough out and shape into small half moons.

Bake at 325 degrees until golden brown. When cool, sprinkle with powdered sugar.

Peanut Clusters

Raw spanish peanuts

Melted dipping milk chocolate

Roast the peanuts in the oven with the door open and the setting to broil for approximately 10 minutes, stirring once so they do not burn.

Pour into melted chocolate and spoon out onto parchment lined cookie sheets.

Variation - you can use pecans, raisins, cashews, pretzels, etc.

Judy's Turtles

PREPARATION: Take baking paper and cover cookie sheets. Place pecans an inch apart in rows.

Put Dipping Chocolate chunks in large glass cake pan and leave in oven over night with just light on to melt.

CARAMEL: 2 Cups Granulated Sugar, 2 Cups Light Corn Syrup, 2 Large Cans Sego Milk, 2 Squares Butter and 1 Teaspoon Vanilla

Stir until 225 degrees on candy thermometer. Caramel is done when you can form it into a soft ball. Test in a cup of ice cold water to make sure it is done. Take off heat and add vanilla and pour caramel over pecans.

1/8 Teaspoon or scant of baking soda can be added to the boiling caramel if desired for creamier texture.

Dipping Chocolate

Put water in electric frying pan and keep below 150 degrees. Put chocolate shavings in saucepan and melt over water like a double boiler. If chocolate was melted in the oven overnight as stated above, put glass cake pan with melted chocolate on a griddle covered with tin foil. Keep griddle on very low temperature to keep chocolate tempered for dipping.

1 1/2 lbs. Pecans to 2 1/2 lbs Chocolate.

Peanut Brittle

1 Cup White Corn Syrup
2 Cups Granulated Sugar
½ Cup Water
1 lb. Raw Spanish Peanuts

2 Tablespoons Butter
2 Teaspoons Vanilla
2 Teaspoons Baking Soda
½ Teaspoon Salt

Combine syrup, sugar and water in saucepan. Bring slowly to 230° F. or until syrup spins thread. Add peanuts and continue to cook to 300° F., remove from heat. Add butter, vanilla, soda and salt and stir until blended. Pour into a well buttered jelly roll pan (15 ½ x 10 ½ x 1 inches). When cool break into pieces.

Makes about 1 ½ pounds.

Rick's NM Green Chile Rolls

1 Flour Tortilla
1-2 TSP Cream Cheese
2 Whole Hatch Green Chiles (roasted)
1 Slice Ham

Apply cream cheese thinly to inside of flour tortilla. Lay ham on top of cream cheese. De-stem and seed chile and lay flat on top of ham. Roll tortilla and secure using several toothpicks. Heat in oven at 300F until outside of tortilla is slightly brown and cream cheese is warm. Cut tortilla
into 1-2 inch thick sections.

Technical Note: if fresh Hatch green chiles are not available in your area diced canned can be substituted. Anaheim green chiles may also be acceptable - roast until very well cooked and peel, seed, and stem .

Mish Mosh - Robert Church

Lg package of lg shell maccaroni
1/2 lb ground beef cooked taco style
2 cans stewed tomatoes
tomato juice
olive oil
salt
pepper

Pour approximately 6 drips of olive oil in boiling water along with a pinch of salt. Add shell maccaroni. Boil aproximately 11 to 12 minutes. Drain. Add cooked ground beef and stir. Add 2 cans stewed tomatoes and stir tomato juice to desired texture. Let simmer 5 minutes stirring several times. Salt and pepper to taste.

Judy's Barbecue Spare Ribs

4 Lb’s Spareribs
1 Onion
2 Tablespoons White Vinegar
½ Lemon Or 1 Tablespoon Lemon Juice
1 Cup Catsup
3 Tablespoons Worchester Sauce
1 Cup Water
2 Stalks Celery
1 Teaspoon Mustard Powder
2 Tablespoons Brown Sugar

Fry Onions Until Golden Brown. Add The Rest Of The Ingredients Listed Above To Make The Sauce. Cook on Low Heat For A Half Hour Until All Ingredients Are Combined.

Brown Ribs Under Broiler Turning Over Now And Then To Brown And Get Rid Of The Excess Fat.

Place Browned Ribs In Roaster Pan And Pour Sauce Over Ribs

Bake At 350 Degrees For 2 Hours. Enjoy!!!

This Recipe Feeds About 4-5 People Who Love Ribs..

Stuffed Green Peppers

2 large green sweet peppers
Dash salt (optional)
3/4 pound ground beef, ground pork, ground lamb, or bulk pork sausage
1/3 cup chopped onion (1 small)
1 71/2-ounce can tomatoes, cut up
½ cup water
1/3 cup long grain rice
1 tablespoon Worcestershire sauce
½ teaspoon dried basil or dried oregano, crushed
½ cup shredded American cheese (2 ounces)
1 can of tomato soup


1. Halve sweet peppers lengthwise, removing stem ends, seeds, and membranes. Immerse sweet peppers into boiling water for 3 minutes. If desired, sprinkle insides with a dash of salt. Invert on paper towels to drain well.

2. In a large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, Worcestershire sauce, basil, or oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to boiling. Reduce heat. Simmer, covered , for 15 to 18 minutes or till rice is tender. Stir in 1/4 cup of cheese.

3. Fill peppers with meat mixture. Place in a 2-quart square baking dish along with any remaining meat mixture. Bake in a 375* oven about 15 minutes or till heated through. Sprinkle with the remaining 1/4 cup of cheese. Let stand about 2 minutes or till cheese is melted. Makes 4 servings.

Taryn’s “No Trick” Spaghetti

If Heather’s Corry likes this spaghetti, EVERYONE will like it!

Ingredients:

½ - 1 lb. hamburger meat
½ - 1 lb. Italian sausage (hot or mild)
1 pkg. McCormick’s spaghetti sauce mix
1 6 oz. can tomato paste
2 ¼ cups water
3 chopped homegrown tomatoes (optional)
½ tsp. salt
1 tsp. garlic powder
1 tsp. black pepper
1 tsp. Italian spice
1 small can sliced olives
1 small can sliced mushrooms
1 bag angel hair pasta (or your choice)

To Cook:

Brown hamburger & sausage together. Season as desired. Drain. Add 1 pkg. spaghetti sauce mix and follow directions on package. Add in fresh tomatoes (optional), salt, garlic powder, black pepper, Italian spice, olives, mushrooms. Mix well.

Cover and simmer on low for at least 15 minutes. The longer the better. Serve over pasta.
Serves 5-6

Pampered Chef Pizza

Preferred tools for this recipe are a Pampered Chef pizza stone and a Pampered Chef garlic press. No, I do not sell Pampered Chef, but I love their products! (contact Wendy for products - http://pamperedchef.biz/wendyh )

Ingredients:

1 can Pillsbury pizza dough
2 cloves garlic
1 cup cheddar cheese
1 cup mozzarella cheese
Italian spice

Optional toppings:

1 zucchini
½ onion (optional)
1 fresh tomato
1 pkg. pepperoni (optional)
¼ - ½ lb. cooked sausage
1 can sliced olives
1 can sliced mushrooms or 1 cup fresh mushrooms

To Cook:
On a round pizza stone, spread pizza dough evenly. Cook for 10 minutes on 350 degrees, until a little bit browned. Using a garlic press, add garlic to pizza crust and spread around with a rubber spatula. Add cheese, Italian spice and chosen toppings. Cook at 350 for 10-15 minutes or until bubbly and toppings are cooked.

Mary Joy’s Barbeque Beef

Each of the “second generation” ate this more than once in the 1950s, probably on the green-lidded patio of the house on Oakland Avenue. Mary Joy and Ed loved to entertain. Well, at least Mary Joy did. But Ed was always willing to go along,
particularly if Sam and/or Sol were among the guests.. Even more so after he discovered left handed golf clubs and could join in with them, Harry Sher, and Ed Eisen, (wait, that is a fivesome) on a local course earlier in the day. In later years the backyard gatherings became golf redux. Not sure what they were talking about in 1956.

Mary Joy’s standard cook-out menu usually included this barbeque beef, served on potato rolls from Dunfords. A good Portuguese bun or French roll would probably stand up even better to the sauce. It keeps for hours in a chaffing dish on the
buffet table.

Prepare an oven roast (medium rare not Mary Joy Overdone) and slice it wafer thin. Prepare sauce:

1 onion, diced
3 Tbls Worcestershire sauce
1 Tbls vinegar
½ tsp prepared mustard
½ C chopped celery
4 Tbls lemon juice
1 tsp salt
1 C catsup
1 C water
cayenne and Tabasco to taste.

Mix all sauce ingredients and heat but do not boil. Put into a chaffing dish with the roast. Serve over potato rolls or good quality sandwich buns.

Noodle Kugel

The first is a recipe for noodle kugel that I found in a cookbook many years ago.
Actually, as I look at the recipe I realize that I have added and changed the original recipe. I'll give you my embellished version:

12 oz broad noodles, cooked
7 eggs
1 c sugar
3 c milk
1 lb cottage cheese
1 pt sour cream
1 1/2 tsp vanilla
1/4 lb melted butter
1 c white raisins
1 c (about) chunks of canned peaches

Mix all ingredients together in large bowl. Pour into large dripping pan and refrigerate overnight, or at least for 3 hours.

Consistency will be loose before refrigeration but will firm up when chilled. When ready to bake, mix topping ingredients in a small bowl and sprinkle over pudding. Dot with butter and bake at 350 for 1 1/2 hours or until golden brown on top.

Topping:
1/2 c cornflakes, crumbled
1 tsp cinnamon
1 tsp sugar

Will serve 15-20.

Nana's mandelbread

My second recipe is Nana's mandelbread. In order for me to write down something that resembled a recipe, I had to watch her make this and measure as she threw the ingredients into the bowl. I'm amazed that I was able to get this on paper:

6 eggs
dash salt
1 1/2 c sugar
Beat these ingredients. Add and beat:
1 c Peanut oil
2 tsp almond flavoring
1 tsp vanilla
4 c flour (I use 3 c white flour and 1 c wheat) as Nana threw in handfuls of flour, she said "Do this twice. Ah, do it again".
2 tsp baking powder
pinch of baking soda
1 c chopped walnuts

Put dough on baking sheet in blobs. Bake at 350 for about 10 minutes or until golden brown on top. Slice cookies in mandelbread shape (!) while warm. Turn cookies on side and sprinkle with cinnamon and sugar and bake an additional 10ish minutes. Scientific, it isn't. However, it does taste just like Nana's mandelbread.

Linguine with Sicilian Tuna Marinara -- Recipe from Rachael Ray

3 Tablespoons Extra virgin olive oil
4 cloves garlic minced
A couple shakes crushed red pepper flakes
1 can - 12 oz. Albacore tuna, packed in water, drained and broken up with a fork
1 can (28 oz.) crushed tomatoes
A palmful chopped fresh flat-leaf parsley
1 pound linguine, cooked al dente

In a deep skillet, heat olive oil, garlic, and crushed red pepper over medium heat until garlic speaks. Add tuna meat and sauté until tuna is completely flake and warm through. When the bottom of the pan is covered with nice fishy mush, add
crushed tomatoes and the chopped parsley. Heat through and reduce heat to low until pasta is cooked and drained. Dump cooked linguine into the pasta and toss thoroughly with sauce. Turn out onto a serving dish or serve right from the hot pan
with crusty bread and a green salad. Feeds 4


Note: I use a lot of recipes from Rachael Ray. I chose this one in particular because it was surprisingly delicious, doesn't require many ingredients and is very affordable. If you keep these few items stocked in your pantry you will always be
ready to serve those unexpected dinner guests.

Cabbage Rolls

2 large heads of cabbage
1-2 lbs lean ground chuck
1/3 cup long grain uncooked rice
2 eggs
1/2 cup tomato juice
Salt, pepper, and garlic to taste
1/2 grated onion
juice 1/2 lemon
1/2 cup concord grape jelly

Mix all together. Taste to make sure that the sweet and sour flavor is balanced. Either add more jelly and/or lemon.

Soften cabbage in boiling water or in microwave oven. Separate leaves and cool. Place ball of meat in center of each leave
and roll up covering meat completely. Place rolls in roaster and cover with the juice.

Bake in 325 degree oven for about 2 hours. Uncover for last 1/2 hour to brown.

Juice:
1 large can tomato juice
1 small can tomato sauce
1 small can crushed tomatoes
juice 2 lemons
1/2 cup concord grape jelly

Halloween Peanut Butter Finger Amputation Treats

80 stick pretzels
1 bag slivered almonds
1 tube red cake decorating gel
1 cup peanut butter
1 stick margarine
1 ts vanilla
1 1/2 cup powdered sugar

Mix until dough like texture
Wrap/mold dough around 1 or 2 stick pretzels
Place almond slice on tip
use red gel at other end
use toothpick to make knuckles wrinkled

Cheese Logs

2 1/2 cups flour
1 cup soft butter or margerine
1 cup sour cream
seasoned salt
pepper
paprika
3 cups shredded cheddar cheese

Combine flour, butter, and sour cream. Mix well. Divide dough into 4 portions. Wrap, chill until firm. Roll out dough 1/4 at a time on a well floured surface to a 12 x 6 ' rectangle. Sprinkle each with seasoned salt and pepper then with 3/4 cup
cheese. Roll up 12" side like a jelly roll and seal edges and ends. Place seam side down on ungreased cookie sheet. Cut rolls 1/2 way through 1" intervals. Sprinkle with paprika. Bake at 350 for 30-35 minutes.

Mandlebrodt Video

I used the video feature of my digital camera to capture some of the fun. I had limitations on file storage and battery power, so I couldn't shoot the whole thing from beginning to end. I tried to turn the camera off during stages that weren't as critical, so the process of making it is covered fairly well. The video is 27 minutes long, and there is a good amount of mindless family chatter going on, as there should be!


Online Videos by Veoh.com

Mandlebrodt

Nana’s Mandelbrodt


1 cup Crisco oil
1 1/3 cups minus 3 Tablespoons Sugar -- replace these 3 Tablespoons with
3 Tablespoons Powdered Sugar
3 Teaspoons Baking Powder
4 large Eggs
1/4 Teaspoon Baking Soda
3 1/3 cups Flour
1 1/3 cups chopped Pecans
1/2 Teaspoon Almond Flavoring
1 Teaspoon Vanilla
1/4 Teaspoon Salt

Mix oil, sugars and eggs (one at a time) together in mix master.
Mix all dry ingredients together.
Add dry ingredients to the egg mixture. Add the vanilla and almond flavoring and then add the nuts by hand.
Add more flour if needed to make dough the right consistency like cookie dough.
Form into 4 Balls. Roll each ball into a long slender slab 4 inches wide.
Bake at 350 Degrees for 30 minutes
Take out of the oven and slice. Roll each slice in sugar and cinnamon mixture and put back into the oven for 5 minutes at 400 Degrees until lightly brown.

Banana Nut Bread

3 cups all-purpose flour

½ teaspoon salt

2 teaspoons baking soda

1 cup (2 sticks) butter

2 cups sugar

2 large eggs

2 cups mashed banana (about 5-6)

1 teaspoon vanilla or rum flavoring

Optional-1 cup chopped nuts (I usually use pecans, but macadamia nuts are really good
Optional-1 teaspoon cinnamon
Optional- 1/2-1 cup chocolate chips

Preheat oven to 350. Grease and flour two loaf pans. In medium mixing bowl, mix together flour, salt, and baking soda. Add nuts. Set aside. In large microwave bowl, melt butter. Add sugar and beat, using electric mixer, till well blended. Add eggs, one at a time, mixing well after each. Add bananas and vanilla or rum flavoring, and mix well. Fold in flour mixture and nuts, if using; blend just until flour is moist. Divide batter evenly between the two pans. Bake 45 minutes or until center of loaf is firm and toothpick inserted in center comes out clean.

Notes:I have changed this recipe over the years until I got it just the way I wanted it. Quick and easy and the results are delicious. I have often served it sliced thin and made into tea sandwiches with cream cheese as the filling (sometimes mixed with mashed bananas, or crushed pineapple is also good) This is a good accompaniment for a fruit salad. I also make this in the mini-pans to give as gifts.

Deviled Potato Salad (Rachael Ray)

5 all-purpose potatoes, peeled and diced
Coarse salt
1/4 onion
3 tablespoons prepared yellow mustard
1/2 cup mayonnaise, eyeball the amount
1 teaspoon sweet paprika
1 teaspoon hot cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot)
Salt and freshly ground black pepper
2 scallions, thinly sliced, for garnish

Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them.

In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top servings of salad with chopped scallions.

Yield: 4 servings
Preparation time: 10 to 15 minutes
Cooking time: 10 to 12 minutes
Ease of preparation: easy

Super Sloppy Joes (Rachael Ray)

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered
Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad, recipe follows

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand

Apple Streusel – from Jr. League of Salt Lake

2 cups flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 tsp salt
1 cup butter, softened
1 egg, beaten
Apple Filling
1/2 cup sugar
1/4 cup flour
1 tsp cinnamon
4 cups sliced, pared baking apples
Glaze
2 cups powdered sugar
Light cream
1 tsp vanilla extract
In a medium-size bowl combine flour, sugar, baking powder and salt; cut in butter. Stir in egg to moisten. Mixture will be fairly dry. Divide in half. Press one half in the bottom of a lightly greased 9 x 13 inch pan. Preheat oven to 350 degrees. Combine sugar, flour and cinnamon in a large bowl. Stir in applies and arrange over bottom crust. Crumble remaining dough over apples. Bake for 40 minutes and cool.
In a small bowl combine powdered sugar, vanilla, and enough cream to make a thin glaze. Drizzle over top and cut into 2x2 inch squares.

Extra garlicky Caesar salad dressing

1/4 cup fresh lemon juice

6-8 cloves garlic, minced

1/3 cup sour cream

1/3 cup mayonnaise

3 Tablespoons freshly grated Parmesan cheese

2 Tablespoons minced fresh flat leaf parsley

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon Worcestershire sauce

1/4 teaspoon anchovy paste

Mix all ingredients in a bowl, pour over romaine lettuce, tomatoes and sliced red onions and garlic croûtons.

You can add Tyson grilled chicken strips for a grilled chicken Caesar salad.

Just a note - make sure that you and your husband eat this when it is made or you won't be gettin' any lovin'!

To make lighter - use non fat sour cream and mayonnaise.

Meat Loaf

2 lbs ground chuck

3/4 cup dried bread crumbs

2 eggs - slightly beaten

3/4 cup water

1/3 cup ketchup

1 pkg. Lipton onion soup mix

½ tsp black pepper

garlic to taste

In large bowl, combine all ingredients. Place in greased loan pan. Bake uncovered for about one hour in 350° oven or until done. Let stand 10 minutes before slicing.

Croissants - Mickey Mohr

2 eggs

2 pkg yeast

2 Tbsp sugar

1 1/3 cups cold milk

1 tsp salt

4 cups flour

3/4 lb butter or margarine - soft enough to spread

In small bowl place yeast slightly beaten eggs, sugar and cold milk. Blend together with fork.

In large bowl put in flour and salt. Add milk mixture to flour mixture and mix together. This makes a soft dough. Roll out dough on a well floured board into a large 12x16" - ½ “ thick. Spread ½ lb butter over it and fold 4 time like ta tablecloth. Again roll out and repeat two more times.

Cover and put in refrigerator over night or for 4 to 5 hours. Let stand 20 minutes out of refrigerator before shaping.

Cut into 4 equal parts sharp each section into a circle, spread with butter. Cut each circle into 8 parts. Roll each section starting at the circle end. Curve into moon shape and place on greased baking sheet. Let rise 2 hours. Bake at 400° for 15 minutes.

Bisquick - One Pan Banana Bread

1/3 cup oil

1 ½ cups mashed bananas

½ tsp vanilla

3 eggs

2 cups Bisquick mix

½ cup flour

2/3 cup sugar

½ cup chopped nuts

½ cup raisins (optional)

Mix everything together in one bowl until completely incorporated with a fork.

Bake in 375° over in 9x5x3" loaf pan for 50-55 minutes.

Leave in pan for 5 minutes before removing.

Melt away cookies - (Frances Sherman)

1 cup butter

½ cup powdered sugar

3/4 cup corn starch

1 cup sifted flour

1 tsp vanilla

Mix until all ingredients are incorporated. Chill for one hour.

Roll in 1" balls and place on greased cookie sheet. Bake in 350° oven for 15 minutes.

Frost if desired.

Frosting

2 Tbs Melted butter

1 cup powdered sugar

1 tsp vanilla

Cream together.

Monkey Bread

Scald 1 ½ cups milk

add 3/4 cup sugar

1 ½ tsp salt

1 cube butter or margarine

Cool to lukewarm

Dissolve 2 pkg. Yeast in ½ cup warm water. Add to lukewarm milk mixture. Beat four eggs until smooth then add about 6 cups flour to liquids and knead until no longer sticky. Cover and let raise until double in size. Punch down and grease hands with butter and make into little balls and set in little 9" pie tins. Let rise until double in size. Spread with melted butter and bake for 30 minutes in 375° oven.

Oxtail Soup

2 lbs lean oxtails 2 bullion cubes 1 or 2 cans tomato sauce 1 can crushed or chopped tomatoes 3/4 cup large lima beans 1 onion diced 2 stems celery - cut up 2 sliced carrots ½ tsp garlic salt ½ cup instant barley 1 small package frozen vegetables Salt and pepper to taste Boil oxtails in about 4 quarts of water until partially tender. Chill and remove fat that has formed on top. Replace pot over heat. Add bullion cubes, onion, celery, carrots, tomato sauce, seasonings, tomatoes and beans. Cook slowly for 3 hours. About one hour before end of cooking, add barley and veggies. Finish cooking until beans are tender. 

Noodle Kugel

½ lb medium sized egg noodles, cooked in salt water and drained

½ square melted butter

½ cup sugar less 1 tablespoon

1 cup sour cream

3/4 cup milk

1 lb cottage cheese

½ tsp salt

8 oz cream cheese - softened

1 tsp vanilla

6 beaten eggs

Mix all ingredients together and gently stir in the noodles. Pour into a 9" x 13" buttered dish. Bake at 350° for one hour.

Optional topping

½ cup brown sugar

½ cup sliced almonds

2 Tbsp melted butter

Combine and spread on noodles prior to baking.

Passover Puffs

1 cup water

1/3 cup vegetable shortening

1 cup matzo meal

½ tsp salt

4 eggs

Bring water and shortening to a boil. Pour in matzo meal and salt all at one time and continue cooking and stirring until the dough no longer sticks to the sides of pan. Remove from heat and add unbeaten eggs one at a time, beating thoroughly after each addition. Drop in greased muffin tin and bake in 450° over for 25 minutes then reduce heat to 325° and bake 45 minutes longer or until browned.

Sweet & Sour Cocktail Meatballs

1 lb lean ground beef

2 slices soaked white bread

Juice of 1 ½ lemons

4 oz. Concord grape jelly

Salt and pepper to taste

1 clove garlic - grated

½ onion

2 eggs

1 Tbsp spaghetti sauce seasoning

1 bullion cube soaked in 1 cup water

Sauce

1 bullion cube

1 green pepper, chopped fine

1 onion chopped fine

1 clove garlic chopped fine

1 4 oz can tomato sauce

1 can water

2 cups tomato juice

Salt to taste

2 Tbsp sugar or 4 oz. grape jelly

Spaghetti seasoning to taste

Mix ground beef with bread, salt, pepper, garlic, grated half onion, ½ lemon juice and 1 bullion cube which has been dissolved in one cup water and cooled. Add jelly, slightly beaten eggs into meat mixture. After all ingredients have been mixed together, form into cocktail sized meatballs and brown in vegetable oil in hot skillet. Add meatballs to sauce and cook slowly for about 2 hours.

For the sauce, saute onion, green pepper, fresh garlic. Add tomato sauce, tomato juice, water, sugar or jelly, juice of 1 lemon. Bring to a boil in large enough pot to accommodate the meatballs. After sauce starts to boil, add about 1 Tbs of spaghetti seasoning. Cook very slowly to prevent sticking.

Beef Stew

2-3 lbs. Lean beef cubes

3/4 cup flour

salt and pepper to taste

Garlic powder

Vegetable oil

2 bullion cubes

1/3 cup soy sauce

2 carrots sliced

2 cups celery

2 sliced onions

3 medium raw potatoes

8 oz fresh or canned mushrooms

1 small package frozen vegetables

Season meat with salt, pepper and garlic. Dredge in flour and brown in frying pan. Place meat in roaster and add tow cups of water to drippings in flying pan. Add bouillon cubes to dissolve in liquid. Pour over meat and bake in oven until meat is tender. Add carrots, onion and celery and cook until tender. Then add the cubed potatoes. Dissolve 3 Tbs flour in 1/3 cup cold water and add soy sauce to mixture. Pour over contents in roaster. Lastly add frozen vegetables and mushrooms. Heat all together thoroughly prior to serving.

Nana’s One Dish Meatball Stew

Shapiro’s Meatball Stew

2 lbs. lean ground beef
½ grated onion
½ minced garlic
Salt & pepper
1 cup breadcrumbs
¾ cups water with beef bullion cubes
2 eggs beaten
3 medium raw potatoes-cut up
1 can water chestnuts
1/3 cups soy sauce
1 pkg. frozen veggies
Mushrooms (optional)
Flour & vegetable oil

Mix beef with onion, garlic, salt & pepper, bread crumbs, eggs. 
Add the water with bullion and add to the meat mixture. Mix well. 
Make 2 inch round meatballs (1 inch high). Roll in flour. Fry in the vegetable oil until browned. 
Place meatballs in a big pan. Add 1 cup water with 1 bullion cube to pan used for browning meatballs.
Add soy sauce to form gravy. 
Pour gravy over meatballs. Bake for 1 hour @ 325 degrees. Peel & cube potatoes-add to the pan & bake for ½ hour. 
Add mixed veggies & water chestnuts (and mushrooms if using). Bake an additional 20 minutes. Serve!!!

Minestrone Soup (Cele Siegel)

1 ½ lbs ground beef - browned and drained

2 chopped onions

2 Tbsp chopped green pepper

5 stems celery chopped

2 potatoes - diced

3 carrots - sliced

1 can stewed tomatoes - diced

1 ½ quarts water

1/4 cup barley

2 bay leaves (optional)

1 Tbsp sugar

1 tsp garlic powder or juice

2 Tbsp parsley

2 Tbsp Worcestershire sauce

3 tsp salt

½ tsp pepper

1 cup tomato juice

1 15 oz. can tomato sauce

½ tsp oregano

Boil (simmer) for 3 hours on slow fire.

Butter Pound Cake (Maxwell Cake)

2 squares butter

1 box powdered sugar less 2 Tbs

6 eggs separated

1 tsp vanilla

1 tsp almond flavoring

1 tsp rum

1 tsp lemon juice

2 tsp baking powder

3/4 tsp salt

1 cup milk

4 cups sifted flour

Cream butter and powdered sugar. Add egg yolks one at a time to creamed mixture. Sift flour with salt and baking powder. Add flavorings to milk. Add liquid alternately with flour to creamed mixture. Last add beaten egg whites.

Bake in greased and floured bundt pan for about 1 hour at 375° oven.

Roast Brisket

3 ½ - 4 lbs center cut brisket

1 pkg Lipton onion soup mix

2 tsp crushed garlic

pepper to taste

Place brisket in roaster and spread with garlic and pepper. Spread onion soup over and under meat.

Bake uncovered at 425° oven for about 20 minutes or until onions are brown. Reduce heat to 275° and place lid over roaster. Roast about 3-4 hours until tender. Remove from oven and let meat sit for about 15 minutes before slicing. Slice opposite grain

Old Fashioned Boiled Rice Pudding

½ cup regular long grain rice (not precooked)

½ cup sugar

1 cup salted water

1 qt. whole milk

½ stick butter

3 eggs

1 cup plump raisins

1 tsp vanilla

3 Tbsp sugar

1 Tbsp cinnamon

Pour rice slowly into rapidly boiling water in large pot. Do no stir. Cover tightly and cook approximately 7 minutes or until water is absorbed. Add the milk and butter, stir a little. Bring to a boil cover and cook slowly over low flame for about one hour. Meanwhile beat eggs. Turn off heat and immediately add sugar and slowly add eggs and raisins into hot mixture stirring until rice starts to thicken. Pour into bowls and sprinkle top with the mixture of cinnamon and sugar. Serve warm or cold.

Zucchini Cake

2 ½ cups flour

2 cups sugar

2 tsp cinnamon

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1 tsp nutmeg

2 tsp vanilla

4 eggs

2 cups grated zucchini with rind

1 cup chopped nuts

1 cup raisins

1 cup oil

Cream oil, sugar and eggs in large mixing bowl. Sift flour, salt, baking powder, baking soda, cinnamon and nutmeg. Add to creamed mixture alternating with grated zucchini. Add vanilla and fold in nuts and raisins.

Bake in two size 9" x 5" greased loaf pans in a 350° oven for 1 hour.

Classic Coffee Cake

1 cup butter

1 ½ cups sugar

2 eggs

1 ½ tsp vanilla

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 cup sour cream

Topping

½ cup brown sugar

1/4 cup sugar

1 tsp cinnamon

½ cup chopped nuts

Preheat oven to 350°. Butter a 9"x9" pan.

Cake

Cream butter in a mixing bowl. Gradually add sugar, eggs, vanilla. Beat well. In a separate bowl, mix flour baking powder and baking soda. Add mixture alternately with sour cream to creamed mixture.

Topping

Pour half of batter in pan. Mix sugars and cinnamon and nuts over butter (use only half). Add remaining batter and sprinkle with remaining topping. Bake 45 minutes.

Super Little Pecan Bars (Jean Eisen’s recipe from Fred Wix)

1 pkg regular yellow cake mix

½ cup softened butter

1 extra large egg

1 pkg 8 oz cream cheese softened

2 extra large eggs

1 ½ cup powdered sugar

2 cups chopped pecans

½ cup powdered sugar

In a large mixing bowl, combine and mix the cake mix, butter and egg. Press the mixture into a greased 9"x13" pan. In the same bowl, beat together the cream cheese, 2 eggs and the 1 ½ cups powdered sugar. When smooth pour the mixture over the crust. In a small bowl combine the chopped pecans with the remaining powdered sugar. Place nut mixture over cream cheese mixture. Press nuts over mixture.

Place in a pre-heated 350° oven and bake for 40 minutes. Remove from over and let set, cooling to room temperature before cutting into squares.

The cake

Cake

2 cups flour

2 cups sugar

Sift together, put in large bowl

1/4 cup oil

1 square butter

4 T. cocoa powder

1 cup water

Bring to boil over medium heat and add to above ingredients, mix well

1/2 tsp salt

1 cup buttermilk

1 tsp. baking soda

2 eggs

Add to above mixture, stir thoroughly. Bake in a greased and floured cookie sheet 400 degrees for 20 minutes

Frosting - note make while cake is in oven, frost cake when hot out of the oven

Bring to boil

1 square butter

4 T. cocoa powder

5 t. milk

Then add

4 cups powdered sugar

1 cup chopped nuts

pinch salt

1 tsp. vanilla