Bill's Escalloped Corn Recipe (Corn Pudding)
Mix together:
2 cans cream style corn
4 Tablespoons sugar
1 Pk. (41) saltine crackers (crushed)
4 eggs (beaten)
1 can (12 oz.) evaporated milk
2 T. butter, a pinch of salt, pepper to taste
Preheat oven to 350 degrees. Bake in 2 quart casserole dish for 1 hour.
This recipe was handed down from Bill Fraley mother and a wonderful
treasure to pass on to the next generation.
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Donated by: Maylois Fraley
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Dick's County Scalloped Potatoes and Ham
8 Potatoes, peeled and sliced thinly
1 Onion, Chopped
1 lb of fully cooked ham chopped into 1" cubes
1 Pk. country style gravy mix
1 10 oz cream of mushroom soup
2 cups of water
2 cups of cheddar cheese, shredded
2 cloves of garlic - pressed
6 slices of Jalapeno Peppers finely chopped (HOT)
1 can of button mushrooms
Combine Potatoes, onion, garlic, peppers and ham in a lightly greased
stoneware crockpot. Combine gravy mix, mushroom soup and water, whisk
until smooth and pour over potato mixture. Cover and cook on Low 7 - 12
hours (high 3 to 4 hours). Top with cheese and button mushroom, allow
cheese to melt (last half hour). Server in crockpot hot.
Note: To prevent darkening of the potatoes, place sliced potatoes in a
mixture of 1 cup of water and 1/2 teaspoon of cream of tartar, drain
and proceed recipe.
Donated by: Dick Wehrman
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Lovie's Apple Sauce Cookies
Sift Together:
2 1/2 cups flour
1/4 tsp. cloves
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1/2 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. salt
To this mixture add:
1/2 cup raisins
1/2 cup chopped nuts (your favorite nut)
Cream:
1/2 cup Butter Flavored Crisco
1 cup sugar
1 egg
Then add 1 cup of Applesauce to cream mixture.
Blend Flour mixture with creamed mixture.
Drop by small spoon fulls on ungreased cookie sheet. Bake at 350 degrees for 12-18 minutes until lightly browned.
Donated by: Lovie Thompson
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Lovie's Butter Cookies
1/2 lb real Butter
1 cup Powder Sugar
Cream these two ingredients together.
Add:
2 egg yolks (beaten well)
1/2 tsp. vanilla
2 1/4 cups flour
1/2 tsp. Baking Soda
Mix well - Dough will all come together in a ball. Roll in to small
balls. Place on ungreased cookie sheet. Press lightly with a fork
dipped in ice water. Bake at 350 degrees until lightly browned on
edges.
Donated by: Lovie Thompson
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Jo's Breakfast Casserole (served at Youth Group Breakfast)
This is a very large recipe made for the whole congregation - half
would fit in a regular cake pan 13" x 9" I would cut the temp to 350
for about 1 hour if making half of this recipe.
Preheat oven to 400 degrees
Mix 4 lbs of shredded frozen hash brown potatoes with 2 cups of milk.
Add 1 lb of cubed ham
2 lbs of grated cheddar jack
In separate bowl whip 24 eggs with 1 cup of milk and mix into potato mixture.
Pour in a buttered, very large baking dish. Cover with foil. Place in
oven on center rack. Bake for 2 - 2 1/4 hours at 400 degrees or until
done in the center.
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Kristi Wysocki's Summer Cabbage Salad
1 head cabbage sliced small
Bunch green onions chopped
1/3 cup sunflower seeds (I think I do more – I pour them in till I like the consistency)
Mix together.
Dressing
½ cup sugar
½ cup vinegar
1 tsp salt
1 pkg of flavoring from Top Ramon Soup (chicken flavor)
Mix until dissolves
Add 1 cup oil
Pour over cabbage and stir. Refrigerate overnight. Stirring periodically
Before Serving:
1 small package of sliced almonds (1/3-1/2 cup)
1 package of Top Raman noodles (crushed)
Brown in broiler spread on cookie sheet
Add almonds/noodles to salad
1-2 cans mandaranin oranges – add to salad
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Jo's Cheese Broccoli and Potato Soup
My recipe filled two crock pots (5 or 6 qt ) but I made it on the stove
in a pot. Putting it on low in the crock pots after making it, to keep
it warm but not making everything smushy. It could be cooked in
the crock pot but the rue base has to be made on the stove so might as
well keep it there to make since you can control the heat easier. And
for this size of recipe it will fill two crock pots so either cut in
half or make in a pot. But rest assured it will be fine in the crock
pot all evening after cooking (on low). This soup even reheated
beautifully! (if not over cooked in microwave) Freezes well but there
are no preservatives so use it within a month.
Very easily could be made vegetarian I will put the variations in
recipe. I am writing this for you and me :0) I won't remember in a week
what I did :0)
Have everything ready unless you have someone else to help cause you
can't stop stirring milk and cheese soups or they will burn and be
ruined. Make sure when you are stirring you are stirring relatively
fast and at all times touching the bottom. Never turn higher than
medium heat. If you must walk away move the pan off the burner till you
get back.
First take one large bag of fresh broccoli (I used Sam's club bag don't
know exactly what size that is but probably a gallon zip bag full) cut
into bite size but not small, you want bites of broccoli not specks.
Cook this in boiling water for about five minutes, could also steam it.
Not done done and no where near mushy. Drain and set aside.
Cut up 5 potatoes (Sam's very large) or 10 regular, I cubed them about
3/4 of inch size. Cook these in separate pot also but not done done and
mushy like you would for mashed potatoes. Still a little crunch in
them. Drain and set aside.
If you are not in a hurry, the potatoes and broccoli could be put in
with the ham raw. Cooking them ahead of time was to speed up the recipe.
Then, take 1 1/2 cups margarine or butter (I used country crock marg.)
Heat this over med. heat in large soup pot or chili pot. When bubbly,
do not over heat, be careful butter and marg burn easily....... add
1 cup of cornstarch and stir until smooth. Give it a few minutes on
medium heat and then pour in one can of chicken broth (could use veg.
broth) slowly, stirring the entire time.
Add 4 qts. of half and half, stirring constantly and pouring slowly.
NEVER let milk based soups boil, a small simmer is has high as you can
go. Now add 3 cups of milk (I used 1% cause that is what I buy).
Now while stirring add in 2LBS of grated Cheddar Cheese a handful at a
time. Keep stirring, Now add 2LBS (one large package) of Velveeta
cubed, a handful at a time. Keep stirring, I know your arm is ready to
fall off (mine was!) but you are no where near done, trade off with
soup partner :0)
Add one package of very small cubed ham. You get this in the grocery
store by where pepperoni or bacon and sausage are, basically what you
would use for Denver omelets. This is more for color than taste and not
needed and the only other change to make it vegetarian. (you could of
course cube any left over ham you may have)
DO NOT QUIT STIRRING EVER DURING THIS SOUP. TOUCHING THE BOTTOM THE
ENTIRE TIME. I CAN NOT STRESS THIS ENOUGH. NO HIGHER THAN MED. HEAT.
Add the broccoli and potatoes done in the beginning if you are not
cooking them in. Now stir and stir until it starts to thicken, is hot
and creamy. This takes awhile, because you are cooking on med to low
heat and it has to be stirred the entire time or it will burn. I
did not salt, pepper or any spices in this soup. It was perfect as was
and I wasn't going to chance messing it up :0) If not serving
immediately, pour into crockpots on low and will keep warm for hours
without making the potatoes and broccoli mushy.
Now gather a good bunch of hungry people, serve with rolls or in bread bowls, Dinner!
If you just want one crockpot full of soup, cut everything in half
(except I would use a little less milk and use whole can of chicken or
veg. broth, just cause what cha gonna do with the other half!)
K here is the shopping list:
One box of cornstarch (you will use half for this size of recipe.)
1 1/2 cups of marg ( I am sure real butter would be an improvement but marg worked fine.)
One large bag of fresh broccoli or about 2 bunches of just the tops. (Florettes I believe they are called)
5 Baking Potatoes (large) or 10 medium potatoes
1 large box of Velveeta 2LBS, cube this into inch size cubes
1 package of sharp cheddar cheese grate 2 LB size package (I grate my own, tastes fresher that way)
1 sm. can of Chicken or Veg. Broth
1 package of small diced ham. (I use Kings Soopers brand, they are
small cubes about 1/4 of an inch instead of 1/2 inches Hormel's sells,
this is a pref. thing you can omit the ham all together if you wish.)
4 qts of half and half
3 cups of milk (if too thick to soon add a bit more milk)
This soup is not for the faint of heart, literally. It is a treat and
not something I would make all the time. It is probably a 1000 calories
a bite!
Donated by: Jo A. Petit
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Tomato Basil Soup
Start with 20 medium to large fresh tomatoes. Blanch and skin the
tomatoes. Dice two of them to add to the soup after the rest of soup is
put together. The rest puree.
Heat in 1/2 cup of butter and 1/4 cup of Olive Oil add to this 3 or 4
heaping table spoons of cornstarch, stir until smooth to make your rue.
Slowly stir in 1 quart of chicken stock.
Add in 1 cup of heavy cream.
Add in the pureed tomatoes to your soup pan or crock pot.
To this add:
A couple of shakes of garlic powder (may use fresh garlic if you wish)
4 or 5 shakes of onion powder
1/2 cup to a cup of Basil (I use the dried spice, though you could use basil leaves I like the green flakes in the soup)
Now add your two diced tomatoes and let this simmer all afternoon or cook in a crock pot on low over night.
Heats up well, does well warming in a crock pot for hours and freezes well also.
Donated By: Jo A. Petit
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This one is really easy and is gluten free. I usually times this recipe by 8 each time I make them.
Jo's Sister's Peanut Butter Cookies
1 Cup of Peanut Butter
1 Cup of Sugar
1 Egg
Mix and let set (refrig is not necessary) for a few minutes and then make super ball size balls from the dough.
Bake on lightly pam sprayed cookie sheet at 375 for 8-10 minutes. Do
not smash balls. I use heavy cookie sheets so you may need to adjust to
keep from burning the cookies. The cookies will look undone but let
them rest a few minutes and then move to a cooling rack. Store in air
tight container. These are melt in your mouth cookies, one of my
favorites and one of the easiest cookies ever!
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Susan's Bok Choy Salad! This is really different wonderful recipe! Give it a try. She states this makes a lot! Adjust as needed.
3 heads Bok Choy - sliced like celery
3 bunches of little green onion sliced
1 each red and green pepper
Brown in 1/2 cup butter: 1 pkg Lay Choy crunch noodles
1 pkg sliced almonds
1/3 c sesame seeds
Combine all ingredients, dress salad and serve immediately.
Dressing: 3/4 c salad oil
3/4 c sugar
1/4 c wine vinegar
2 T soy sauce
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If you have a favorite recipe or tasted
something at a church gathering and just loved it, ask who made it and
ask them to send me the recipe! If you are missing your Grandmother's
home made treats, give our recipes a try and you may feel like you are
having dinner with Grandma!
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