The Cookbook


Tuesday, August 10, 2010

Miscellaneous Recipes

Cowboy Spaghetti

1 lb. spaghetti

3-4 slices of bacon, chopped

1 lb. ground beef

1 medium onion, chopped

2 cloves garlic

1 tsp. (or so) of hot sauce

1 T. Worcerstershire sauce

1 – 14 oz. can diced tomatoes

1 – 8 oz. can tomato sauce

1 C. shredded cheddar cheese

  • Cook spaghetti noodles as directed.
  • While the noodles are cooking, cook the bacon until crisp. Drain and set aside.
  • Brown the ground beef, with the onion, until meat is done and onion soft, add in garlic the last minute.
  • Drain meat.
  • Combine bacon, meat mixture, hot sauce, tomato sauce and tomatoes. Cook on low for about 8 minutes or until heated completely through.
  • Add cooked pasta to meat mixture.
  • Sprinkle with cheese and serve.

Lynn’s Kitchen Adventures

Lazy Potato Pancakes

3 ½

C. frozen hash brown potatoes

2 lg. eggs or 3 small

¼ C. grated onion (or

½ tsp. onion powder)

1 tsp. season salt

½ tsp. black pepper

2 T. cracker crumbs (or flour)

1/8 C. butter for frying

1/8 C. good olive oil for frying

Place the frozen hash browns in the bowl of a food processor. Use the steel blade, and process with and on-off motion until the potatoes are finely chopped.

Leave the potatoes in the food processor while you...

Crack the eggs into a large bowl and them with a fork until they're fluffy.

Stir in the grated onion, and salt and pepper.

Mix in the cracker crumbs.

Let the mixture sit on the counter for at least two minutes to give the crumbs to swell as they soak up the liquid.

Dump the potatoes on a cutting board. Blot the with a paper towel to get rid of any moisture. Then add them to the mixture in the bowl, and stir them in.

If the mixture in your bowl looks watery, add another tablespoon of cracker crumbs to thicken it. Wait for the crumbs to swell up, and then stir again. If it's still too watery, add another tablespoon of crumbs. The resulting mixture should be thick, like cottage cheese.

Place the ¼ stick of butter the the 1/8 cup of olive oil in a large nonstick frying pan. Turn the burner on medium-high heat.

Once the oil and butter are hot, use a quarter-cup measure to drop in the batter. Don't try to get all of the batter out of the measuring cup. Your goal is to make 1/8 cup pancakes, and if you don't scrape out the batter that's approximately what you'll get.

Keep the pancakes about two inches apart, and cover the bottom of the frying pan with them. Flatten them very slightly with a spatula so the potatoes spread out and don't hump up in the middle.

Fry the pancakes until they're lightly browned on the bottom. That should take 2 to 3 minutes. You can tell by lifting one up with a spatula and peeking, but if it's not brown and you have to do it again, choose another pancake to lift.

Once the bottoms are brown, flip them over with your spatula and fry them another 2 to 3 minutes, or until the other side is brown.

Lift out the pancakes and drain them on paper towels. Serve hot off the stove if you can, or keep the pancakes warm by placing them in a pan in a warm oven on the lowest temperature that your oven will go in single layers between sheets of aluminum foil.

Serve with your choice of sour cream, applesauce, cherry sauce, blueberry sauce or apricot sauce.

Yield: approx. 24 small pancakes, depending on size.

Cherry, Blueberry and Apricot Sauces

1 small can pitted cherries, blueberries, or apricots

1 small jar cherry, blueberry, or apricot jar

Hannah's Note: It doesn't really matter how large the can of fruit or jar of jam is. If you want a lot, buy large, if you don't want so much buy small.

Drain the can of fruit, reserving the juice. You may need it later to thin your sauce if it's too thick.

Place the canned fruit in a food processor with the steel blade or in a blender.

Process or blend until the fruit is pureed. Transfer it to a bowl and let it sit on the counter while you...

Heat the fruit jam. You can do this by removing it from the jar and placing it in a microwave-safe bowl to heat in the microwave. You can also put the jam in a small pan over medium heat on the stove and stir it until it's melted.

Add the melted jam to the bowl with the pureed fruit. Mix it all up thoroughly. Let it sit on the counter to cool, and then check for consistency. I f you think it's too thick to drop onto the top of a hot potato pancake, stir in a little of the reserved fruit juice.

Store your sauce in the refrigerator in an airtight jar or container, but remember to take it out to warm to room temperature an hour before you plan to serve your pancakes.

Hannah's Note: You can make sauces from almost any canned fruit.

Susan Cox, from the Joanna Fluke collection of murder mysteries, August 2010

Banana Preserves

10 large bananas (sliced) put them in a heavy pot


5 C. of sugar

5 C. of water

Bring to a slow low boil and boil until all turns red and consistency of preserves, about 3 to 5 hours. Sometimes I add a little more water...consistency is the key.

Janet McGinn, July 2010

Pear Tree Spiced Tea

½ C. Instant Tea (Lemon Opt.)

8 oz. Jar Tang (Kroger brand is great)

1-1# box dark brown sugar

1 tsp. cinnamon

1 dash nutmeg

Karen Myers, November 1991

Spiced Tea

Mix :

2 C. Tang

2 ½ C. sugar

1 heaping C. instant tea with lemon

1 heaping tsp. cinnamon

1 heaping tsp. cloves

Use 2 or 3 tsp. per cup and fill with hot water

Carol Adair, November 1991

Bailey’s Irish Cream

2 C. Irish Whiskey

4 eggs

1 can Borden sweet. cond. milk

½ pint whipping cream

1 tsp. vanilla

½ tsp. almond extract

4 T. Hershey chocolate

2 tsp. instant coffee (optional)

Blend together in blender - chill.

Karen Myers, December 1992

Williamsburg Wassail

2 qts. apple cider

2 C. orange juice

1 ½ C. pineapple juice

½ C. lemon juice

½ C. sugar

1 tsp. whole cloves

1 whole stick cinnamon

Mix all ingredients and let simmer for about 15 minutes. Do not boil.

Susan Cox, December 1992

Jello-O Frozen Punch

Bring to boil and stir until dissolved:

1 large box strawberry jell-o

4 C. sugar

4 C. boiling water

Remove from heat and add:

1 large can pineapple juice

Freeze and then remove and add 2 qts. ginger ale.

Kathy Fox, Center, TX, November 1982

Mock Pink Champagne

½ C. sugar

2 C. cranberry juice

½ C. orange juice

1 ½ C. water

1 C. pineapple juice

14 oz. 7-up

Boil sugar and water until sugar dissolves; cool. Stir in cranberry, pineapple and orange juices. Chill. Just before serving add 7-up.

Season Samples, Longview Mothers League, November 1989

Piña Colada Punch

32 oz. pineapple juice

10 oz. can coconut cream

32 oz. bottle 7-up

1 qt. pineapple sherbet

Blend chilled liquids. Float sherbet on top.

Season Samples, Longview Mothers League, November 1989

Hot Chocolate Mix

8 qt. box Carnation Instant Milk

2 # box of Nestle's Quick

1-8 oz. jar Coffeemate

1 # box of powdered sugar

1 C. sugar

Mix thoroughly and use about 1/3 C. mix to 1 cup of hot water or milk.

Susan Cox, December 1992


3 C. milk

1 C. light cream

1/3 C. sugar

2 egg yolks

¼ tsp. salt

1 tsp. vanilla

2 egg whites

3 T. sugar

1-1 ½ tsp. sugar

½ C. heavy cream, whipped

Combine milk and light cream, scald. Beat 1/3 C. sugar into egg yolks. Add salt; slowly stir in milk mixture. Cook in double broiler over hot, not boiling water, stirring constantly, till mixture coats spoon. Cool. Add vanilla. For extra smoothness, blend in blender. Beat egg whites until foamy. Gradually add 3 T. sugar, beating until soft peaks form. Add meringue to custard and mix thoroughly. Chill 3 or 4 hours. Fold 1 ½ tsps. sugar into whipped cream. Makes 6 to 8 servings.

Marge Stamy, from Jane Mears, June 1994

Luscious Lemon Punch

2-3 oz. pkg. lemon Jell-O

1 ½ C. sugar

3 C. boiling water

1-46 oz. can pineapple juice

1-12 oz. can frozen orange juice

1-12 oz. frozen lemonade

1-1 oz. bottle almond extract

1 2-liter bottle Sprite

Combine Jell-O, sugar and boiling water. Stir well until Jell-O is dissolved. Add remaining ingredients, except Sprite. Mix well and freeze. when ready to serve, partially thaw and add Sprite.

Season Samples, Longview Mothers League, November 1994

Homemade Egg Noodles

1 egg, beaten

2 T. top milk or cream

½ tsp. salt

1 C. flour

Combine egg, salt, and milk: Add enough flour to make stiff dough. Roll very thin on floured surface. Let stand 20 minutes, roll up and slice 1/8" thick, spread out and dry 2 hours. Drop into boiling soup or chicken broth and cook 10 minutes.

Bea Cox, August 1991

Creamy Fettuccine

6 oz. fettuccine, uncooked

¼ C. butter

2 T. all purpose flour

½ C. half-and-half

½ C. water

½ C. freshly grated Parmesan cheese

2 tsps. dried parsley flakes

½ tsp. garlic powder

½ tsp. coarsely ground pepper

¼ tsp. salt

½ tsp. poppy seeds

Cook fettuccine according to package directions, omitting salt; drain. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half and water; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in Parmesan cheese and remaining ingredients. Toss with fettuccine. Serve immediately. Yield: 2 servings.

Southern Living, November 1992

Pear Tree Pimento Cheese

1-16 oz. Kroger medium-aged cheddar

1 qt. Kroger mayonnaise

cheese (finely ground or grated)

1-4 oz. jar pimento

Mix in large bowl and add generous amounts of pepper and garlic. I got this recipe from the Pear Tree in Pearland, TX.

Susan Cox, November 1992

Pear Tree Chicken Salad

1 boiled chicken (season well w/ garlic and pepper)

½ jar or better of Kroger mayonnaise

½ jar (large) of Cost Cutter pickle relish

generous amounts of garlic & pepper

Mash chicken with fingers and mix all ingredients well in large bowl.

I got this one from the Pear Tree in Pearland too!

Susan Cox, November 1992

Hot Chicken Salad

2 C. cooked diced chicken

1 ½ C. diced celery

¼ C. nuts (almonds or pecans)

1 T. grated onion

1 T. lemon juice

½ - 1 tsp. salt

1/8 tsp. black pepper few shakes Tabasco

½ C. miracle whip

½ C. grated cheese

Toss and top with cheese. Bake at 375º for 25 minutes.

Jean McAllum, from Jane Mears, June 1994

Cheese Souffle Sandwiches

1 # butter

4 - 5 oz. jars. Kraft Old English Cheese

1 tsp. Tabasco

1 tsp. onion powder

1 ½ tsp. Lea and Perrins

1 tsp. beau monde seasoning

1 ½ tsp. dill weed

2 ½ loaves tin sliced bread

Soften butter and cheese. Beat with a mixer until fluffy, then add rest of ingredients. Remove crusts from bread. Spread 3 slices with mixture and stack; spread sides and cut into 4 or 6 pieces. Spread cut sides and continue with remaining bread. Place on wax paper and freeze. Then place in plastic bags to store. When ready to use, place on cookie sheet and bake at 325º until done. If thawed, bake for 10 to 15 min. or until edges are brown. Yields 80 pieces.

Doris Heard, May 1993

Red River Sand

1 ½ oz. Pepper

1 oz. Chili Powder

1 oz. Garlic Powder

26 oz. Salt

2 oz. Red Pepper

1 oz. Accent

Susan Cox, August 1992

Salt Substitute

5 tsp. onion powder

1 T. garlic powder

1 T. paprika

1 tsp. thyme

½ tsp. white pepper

½ celery seed

½ tsp. lemon pepper

½ curry powder

Connie Hill, September 1993

Taco Tartletts from Mom Scardino

1 # ground beef

2 T. taco seasoning mix

2 T. ice water

4 oz. (1 C.) Shredded cheddar cheese

Mix in a medium bowl the ground meat, taco seasoning mix and ice water with hands. Press into bottom and sides of miniature muffin pans, forming a shell.

Preheat oven to 425º.


½ pt. sour cream (1 C.)

2 T. taco sauce

2 oz. ripe chopped olives

¾ C. coarsely crushed tortilla chips

Place a spoonful of filling into each shell. Mounding slightly. Sprinkle cheddar cheese over top. Bake 7 to 8 minutes. With tip of knife remove tartletts from pan. Cool and freeze. To reheat: 375º oven for 10 to 15 minutes. Yield 30

Susan Zepeda, September 1993

Okra Goulash

4 slices bacon

4 medium tomatoes, peel & chop

1 medium onion, chopped

½ tsp. salt

2 C. sliced fresh okra

½ tsp. pepper

1 ½ C. corn cut from cob (about 3 ears)

Cook bacon in a large skillet until crisp; remove bacon, reserving 2 T. drippings in skillet. Crumble bacon, and set aside. Cook onion in drippings over medium heat, stirring constantly, until tender. Add okra, and cook 5 minutes, stirring constantly. Add corn and remaining ingredients. Cover and simmer 15 minutes, stirring occasionally. Sprinkle with crumbled bacon.

Southern Living, July 1993

Chicken Okra Goulash

Boil chicken with onion and seasonings for about 45 minutes to 1 hour (until done). De-bone chicken and cool. Add 1 bag frozen okra and 1 can Rotel tomatoes to broth, let that cook, then add chicken back to broth. Let simmer until you are ready to eat and serve over rice. Serve in bowls.

Jan Jaworski, August 1993

Okra Pilaf

4 slices bacon

¾ tsp. salt

½ # fresh okra, cut into 1" slices

¼ tsp. pepper

2 ½ C. water

1 C. long grain rice, uncooked

Cook bacon in a large skillet until crisp; remove bacon, reserving 2 T. drippings in skillet. Crumble bacon, and set aside. Cook okra in drippings over medium heat, stirring constantly, about 5 minutes or until okra is lightly browned. Add water and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rise is tender. Sprinkle with crumbled bacon.

Southern Living, July 1993

Honey-Roasted Fruit

4 large navel oranges (5-6 oz. each)

2 pink grapefruits (8 oz. each)

1 ripe pineapple (3 #'s)

4 medium just-ripe bananas

2 T. lemon juice

½ tsp. dried thyme

¼ C. light clover honey

¼ C. dark-brown sugar, packed

Sprigs of fresh mint (optional)

Preheat oven to 350º

Cut peels off oranges and grapefruits; remove any bitter white pith. Cut into segments, removing seeds and membranes between flesh. Save any juices. Set aside.

Peel pineapple, removing all dark eyes. Cut crosswise into ½ " thick slices. Core centers. Cut 8 slices into quarters; save remaining slices for another use.

Peel bananas; halve crosswise, then lengthwise. Toss in a bowl with lemon juice to prevent discoloration.

Arrange fruit in 9x13x2" baking dish. (Choose one you can serve in.) Beginning at the short end, arrange pineapple, overlapping pieces slightly. Next, make a narrow row with half of the orange segments. Follow with the grapefruit, overlapping slightly, then last row of oranges, followed by bananas to fill dish. (Can be made ahead to this point and refrigerated. When you're ready to complete the recipe, preheat oven and remove fruit from refrigerator; let it sit 15 minutes, to warm up a bit.)

Sprinkle fruit with thyme. Drizzle honey over top, then sprinkle evenly with brown sugar. Bake on center rack of oven 30 minutes, basting twice with any pan juices. Before serving, if desired, place under preheated broiler 1 ½ to 2 minutes to brown slightly. Garnish with mint.

Clare Schrader, June 1994

Lemon Fruit Dressing

½ C. undiluted frozen lemonade concentrate

1/3 C. honey

1 T. vegetable oil

1 tsp. poppy seed or celery seed

Jane Mears, June 1994

Barbecue Sauce

1 small onion, chopped

1 clove garlic, chopped or garlic salt

1 C. catsup

2 T. vinegar

1 T. Worchestershire sauce

¼ C. water

2 T. sugar

1 tsp. salt

¼ tsp. pepper

Saute' onion and garlic in drippings - Add remaining ingredients and simmer about 30 minutes.

Gene Mears, June 1994

Enchilada Sauce

2 T. oil

3 T. chili powder

2 T. flour

1 C. tomato sauce

2 C. water

½ tsp. cumin seed

1 chicken bouillon cube

salt & pepper to taste

Heat oil and stir flour and chili powder in add rest of ingredients. Mix quickly-stir until thickened. Pour over enchiladas.

Mary Cooper, October 1994

Almond Cheese Strips

6 slices crisp bacon, crumbled

1-2 oz. pkg. slivered almonds, chopped

2 tsp. Worcestershire sauce

½ # sharp cheddar cheese, shredded

1 C. mayonnaise

salt and pepper to taste

1 large loaf thin sliced white bread, crust removed.

Combine all ingredients except bread. Spread mixture on bread slices. Place slices on a cookie sheet. FREEZE! Cut each slice into six portions and return to freezer in ziplock bags. Bake at 400º for 10 minutes just before serving.

Season Samples, Longview Mothers League, November 1994

Tomato Pie

1 Pillsbury refrigerated pie crust

4 oz. mozzarella cheese, thinly sliced

2 ½ T. Dijon mustard

3 medium ripe tomatoes, thinly sliced

2 T. olive oil

1 clove garlic, minced

1 tsp. oregano

1 tsp. basil

salt and pepper to taste

Roll pie crust into the bottom of a 9x13 pan. Spread on Dijon mustard. Cover with single slices of mozzarella cheese and then tomatoes. Drizzle on olive oil. Sprinkle on minced garlic, oregano and basil in that order. Bake at 400º for 30 minutes.

Season Samples, Longview Mothers League, November 1994

Cheese Grits

Cook 2 C. grits in 7 C. water-add salt

½ # Sharp cheese

1 small jar cheese whiz chopped onion

garlic powder to taste

2 eggs-beaten

1 stick oleo paprika

Bake at 350º for 30 minutes.

Doris Griffin, November 1994

Italian Stir Fry Pasta

8 oz. linguine

½ C. pitted ripe olives, chopped

1 medium zucchini, sliced

2 T. olive oil

1 medium onion, chopped

1-2 garlic cloves, pressed

2 medium tomatoes, chopped

1 tsp. dried basil

1 C. fresh parsley, snipped

¼ C. grated Parmesan cheese

1-14 oz. can artichoke hearts, quartered

1 C. shredded mozzarella cheese

Cook pasta according to package directions. Keep warm. Slice zucchini, chop onion and tomatoes, snip parsley. Prepare remaining vegetables as indicated above. Heat 1 T. oil in Stir-fry skillet. Press garlic into skillet. Stir-fry 15 seconds. Add zucchini and onion. Stir-fry 2-3 minutes, until all vegetables are crisp tender. Add remaining vegetables; gently stir 10-2 minutes, until thoroughly heated. Remove from heat. Stir in warm pasta and Parmesan cheese. Top with mozzarella cheese and serve immediately. (We did not use the mozzarella and it was wonderful without it.)

The Pampered Chef Cookbook, March 1995

Baked Grits

3 C. cooked grits

1 C. Velveeta Cheese

1 stick oleo

1 egg

½ C. milk

Bake at 350º until golden brown.

Susan Cox, October 1995

Strawberry Banana Jam (My personal favorite)

4 ¾ C. prepared fruit (about 2 qts. fully ripe strawberries & 3 fully ripe medium bananas)

3 T. fresh lemon juice

6 ¾ C. sugar

1 box Sure-Jell fruit pectin

½ tsp. margarine or butter

Stem and thoroughly crush strawberries, 1 layer at a time. Measure 3 ¼ C. into 6 or 8 quart saucepan. Mash bananas thoroughly. Measure 1 ½ C.; add to saucepan. Stir in lemon juice.

Measure sugar into separate bowl. Stir fruit pectin into fruit in saucepan. Add margarine. Bring to full boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into hot sterilized jars, filling to within 1/8" of tops. Wipe jar rims and threads.

Cover with two-piece lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. After jars are cool, check seals. Makes about 8 (1-cup) jars.

Woman's Day, September 1995

Oven Popcorn

2 C. sugar

½ C. Dark Karo Syrup

2 sticks margarine

Cook above 5 minutes after margarine melts.

Stir in:

1 tsp. vanilla

½ tsp. salt

¼ tsp. soda

¼ tsp. cream of tartar

Pour over 8 quarts popped popcorn and mix. Spread on lightly greased baking sheets and bake at 200º about 1 hour. Break into chunks and enjoy!

Nancy Sweet, June 1996

Christmas Wassail

½ gallon apple cider

4 C. fresh orange juice (9 oranges)

1/3 C. fresh lemon juice (2 lemons)

½ hones

4 (3") cinnamon sticks

½ tsp. ground nutmeg

Combine all ingredients in a large Dutch oven. Bring mixture to a boil over medium heat: reduce heat, and simmer 10 minutes. Remove and discard cinnamon sticks; serve hot.

Unknown, January 1996

Lone Star Dry Rub

Serves as marinade. Coat surface of food. Enhances flavor and during cooking process adds a crusty texture. Suitable on anything you BBQ.

¾ C. paprika

¼ C. ground black pepper

¼ C. chili powder, preferably homemade or Gebhardt's

¼ C. salt

¼ C. sugar

2 T. garlic powder

2 T. onion powder

1 T. ground cayenne

Makes 2 cups. Mix the spices thoroughly in bowl. You can store leftover rub in a tightly sealed jar in the refrigerator, but it will lose potency over time.

Melissa Harrell, October 1996

Strawberry Lemonade

3 C. cold water

1 qt. fresh strawberries (about 1 lb.)

¾ C. sugar

¾ C. lemon juice

2 C. cold club soda lemon slices, optional

Place water, strawberries and sugar in a blender; cover and blend until smooth. Stir in lemon juice. Blend in soda; serve immediately, garnished with lemon if desired.

A Taste of Home, June 1997

East Texas Stack-Ups

1# dry pintos

1# ground beef

ham bone (if you have one)

chili powder

garlic salt

Lawry's Seasoning Salt






black olives

sour cream

grated cheese


Anything else you can think of!

Soak beans and cook as directed on package (with ham bone) and season with above seasonings or whatever you like. I let mine cook down*, take the bone out; brown hamburger with the same seasonings, drain and add to beans. Your base is the Fritos (or whatever kind of corn chips you like), then you just start stacking up. We also like to use Rotel cheese dip. It just grows and grows until you have a plate full.

*A friend (Kay Taliaferro) shared this trick with me. Bring beans to a rolling boil, remove from heat and allow beans to sit in the water for AT LEAST 45 minutes to one hour. Rinse well and finish soaking in clean water. This really does seem to take the gas out.

Susan Cox, November 1996

Fireside Coffee Mix

2 C. non-dairy coffee creamer

1 ½ C. hot cocoa mix

1 ½ C. instant coffee

1 ½ C. sugar

1 tsp. cinnamon

½ tsp. nutmeg

For 1 Cup: Spoon 2 T. + 1 tsp. into cup. Add hot water; stir and enjoy!!

Lori Boyd, December 1993

Spiced Tea

2/3 C. Instant Tea w/ Lemon & Sugar

2 C. Tang

2 ½ C. sugar

1 Lg. pkg. Lemonade mix

2 tsp. cinnamon

2 tsp. cloves

2 tsp. allspice

Virginia Booker, Too long ago to remember

Play Doh

1 C. flour

1 C. water

½ C. salt

2 tsp. cream of tartar

1 T. oil

¼ tsp. alum (optional)

food coloring

Heat ingredients in pan until done.

Sue Russell, January 1981


8 T. instant coffee

5 ½ C. sugar

4 C. water

1/5 white rum

1 vanilla bean

Mix coffee, sugar and water. Boil until clear. Let cool; add rest of ingredients. Seal & let stand 30 days.

Patsy McNamara, October 1982

Diane’s Pizza

1 C. warm water

1 pkg. dry yeast

2 T. oil

2 C. flour, rounded

½ tsp. salt

2 ½ T. sugar

Preheat oven to 450º. Combine warm water, yeast, oil, and let sit a few minutes. Add flour, salt and sugar. Mix thoroughly. Knead until smooth. Spread out on 2 greased pizza pans. Mix 2 cans tomato sauce, ½ tsp. oregano, ½ tsp. black pepper, ½ tsp. and garlic salt together. Spread over dough, sprinkle browned meat (I usually cook a pound of lean ground beef with onions and bell peppers) and cover with cheese. Bake at 450º for 10-15 minutes or until golden brown and cheese is melted.

Diane Griffin, April 1989

Crock-Pot Macaroni & Cheese

1 (8 oz.) box macaroni, cooked & drained

2 C. sharp cheddar cheese, shredded

1 tall can evaporated milk

1 C. medium cheddar cheese, shredded

1 ½ C. whole milk

1 tsp. salt

¼ C. melted margarine

2 eggs, beaten

black pepper to taste

Mix all ingredients together. Put in crock-pot which has been lightly greased. Cut thin slices of cheese and put on top. Cook 3 to 4 hours on low or, if in a hurry, I put this in a casserole dish and bake in oven at 350º until done.

Nancy Rudd, December 1997

Macaroni & Cheese

2 ¼ C. macaroni

½ stick butter

¾ -1 lb. Velveeta cheese milk to creamy taste

salt and pepper to taste

Fill 2 to 2 ½ quart pot with water; salt water and bring to boil. Pour macaroni into water and bring to boil again. Cook until done; drain and add butter, cheese, and milk and blend well.

Note: Sometimes we add a pound of seasoned cooked ground beef or a can of tuna with a can of Cream of Mushroom soup to give it a little boost. (or I'm lazy and don't want to cook anything else.) Open a can of green beans or we like to cook fresh purple hull peas to go with it.

Susan Cox, May 1998

Taco Ring

2 pkgs. Pillsbury Crescent Rolls

1 # hamburger

1 pkg. Taco Seasoning

1 C. Cheddar Cheese (grated)

2 T. water

Brown meat and drain; add seasoning, cheese, and water. Place crescent rolls on round baking stone with wide edge to the center. Mound meat mixture around edge and bring points over and tuck in. Bake at 350º for 15 minutes. Garnish with shredded lettuce, chopped tomatoes, onions, and sour cream.

Pampered Chef Cookbook, Susan Cox, July 1998

Sausage-Cheese Balls

4 C. grated cheese

2 lbs. sausage

3 C. Bisquick

Mix thoroughly and roll into small balls (large marbles); bake at 350º for 15-16 minutes.

Wendie Nanninga, December 1994

Fig Preserves

4 qts. fresh figs with stems

1 T. soda

3 qts. boiling water

8 C. sugar

1 qt. water

1 lemon, thinly sliced (or more)

Place figs in a large bowl, sprinkle with soda. Add 3 qts. boiling water, and soak 1 hour. Drain figs rinse thoroughly in cold water.

Combine sugar and 1 qt. water in a large Dutch oven; bring to a boil and cook 10 min. Add figs and lemon to syrup; cook until figs are clear and tender (about 1 hrs.) stirring occasionally.

Spoon figs into hot sterilized jars; if necessary continue cooking syrup until think. Pour syrup over figs, leaving ½ in. head space. Run knife around edge of jars to remove air bubbles. Top with lids and screw metal bands tight. Process 10 min. in boiling water bath.

Yield 4 or 5 pints. Any remaining syrup can be poured into a hot sterilized jar, sealed, processed and used as a topping for pancakes, toast or ice cream.

Karon Elder, June 1991

Christmas Trail Mix

1 pkg. of red & green M&M’s

1 box of raisins

1 can cashew’s

1 bag of sunflower seeds (lightly salted)

Optional ingredients:

frosted pretzels

mixed nuts (instead of cashews)

corn nuts

peanut butter chips

...or whatever sounds good to you!

Sally Branson, August 1999

Spinach Quiche

1 - 10 oz. pkg. of frozen spinach, cooked & drained

10 eggs, beaten with mixer

Mix together the following:

½ C. flour

1 tsp. baking powder

1 tsp. salt

Mix together the following:

½ lb. grated cheddar cheese

½ lb. grated Monterey Jack cheese

1 - 8 oz. carton cottage cheese

1 can chopped green chilies

1 stick melted butter (set aside)

Mix everything together, except butter. Grease 9x12 pan. Pour melted butter over mixture in pan. Bake @ 400º for 15 minutes, then bake @ 350º for 45 minutes.

Duda Fulgham, November 1999

Cornbread Dressing

Boil a hen with whatever seasonings you prefer, and set broth aside.

Make 2 large pans of cornbread (Country Cornbread recipe in “Breads” is good).

Chop up 2 or 3 bunches of green onions, a whole thing of celery and boil in enough chicken broth to cover vegetables. (Vegetables are really your preference.)

Boil 1 dozen eggs, peel and mash with potato masher.

When you have done all of the above, mix together and add enough of the broth to make a moist mixture. Pour into two baking dishes and bake at 350º for about an hour or until it starts to brown.

My Mother, Doris Griffin, gave me this recipe years ago. My Daddy’s Aunt, Anna Mae Martin (we called her Nannamae) had given it to her and taught her how to make it and she passed it on to me.

Susan Cox, December 1999

Yellow Rice

1 ½ T. Olive oil

¼ C. onion, diced

½ Tsp. garlic, minced

1 C. white rice

1 ½ C. chicken broth

½ tsp. saffron

1 ½ tsp. Parsley, chopped, November 2000


2 cans Crescent rolls

6 oz. Feta cheese

½ C. sour cream

1 clove garlic

½ C. mayonnaise

1 envelope Knorr vegetable soup mix

1 box chopped spinach (squeezed dry)

1 can artichoke hearts

1 can water chestnuts

Spread rolls in jelly roll pan and bake 375º for 10-12 minutes. Mix ingredients above and spread on rolls and bake for 10-12 more minutes.

Joan Mickler from Pampered Chef, December 2000

Caramel Coffee with Cinnamon Cream

1 C. heavy cream

1 ½ tsp. light brown sugar

¼ tsp. ground cinnamon plus extra for garnish

¾ C. caramel sauce

6 C. coffee

6 long cinnamon sticks

Lesli Bodie, Week-End with Friends from William-Sonoma, September 2000

Oven Apple Butter

8 Granny Smith apples, peeled & diced

1 C. apple juice

1 C. sugar

1 tsp. ground cinnamon

Cook diced apple and juice in a Dutch oven over medium heat 30 minutes or until apple is tender. Stir until apple is mashed. Stir in sugar and cinnamon. Pour apple mixture into a light greased 11 X 7 baking dish.

Bake at 275º for 4 ½ hours, stirring every hour, or until spreading consistency. Cover and chill. Yield 3 cups.

*For spiced oven apple butter: increase cinnamon to 2 tsps., add ½ tsp. ground cloves and ¼ tsp. ground allspice.

Southern Living, October 2000

Banana Punch Recipe (Great Punch)

Boil 6 cups of water

Dissolve 3 cups of sugar in it


Mix in:

12 oz. can of frozen orange juice

12 oz. can of frozen lemonade

46 oz. can of pineapple

5 bananas liquefied in a blender

Freeze this in small containers

Remove from freezer a few hours prior to serving so it becomes slushy

Add 4 2-liter bottles of Sprite

You can slice bananas to float in punch if desired.

Becky Dunn, April 2001

Deep Dish BLT Pizza

2 pkgs. (11 oz. each) refrigerated bread sticks

4 oz. mozzarella cheese, shredded, divided 1 C.

1 pkg. (8 oz.) bacon, crisply cooked, drained and crumbled, divided

1/3 C. thinly sliced green onions

3 plum tomatoes

4 oz. sliced deli turkey breast, coarsely chopped

2 C. romaine lettuce, thinly sliced

2 T. ranch dressing

Preheat oven to 350º. Cut a 15” circle of parchment paper; place in bottom of Deep Dish Baker. Remove bread stick dough from package; do not unroll. Separate one roll into 6 coils; unroll into strips. Starting in center, and working outwards, completely line bottom of Baker. Roll top of dough with Dough and Pizza Roller to seal. Slice second roll of dough lengthwise in half. Lay each half, flat side down, and slice crosswise into 12 half moons, for a total of 24 pieces. Form decorative edge by arranging pieces of dough next to each other, standing on end, against sides of Baker. Use Roller to seal bottom edge of pieces to base. Coarsely chop turkey using Food Chopper; place in Classic Batter Bowl. Grate cheese. Add half of the bacon, half of the cheese and green onions, mix. Spread evenly over dough in Baker. Slice tomatoes into 1/4” thick slices; arrange over filling. Sprinkle with remaining cheese and bacon. Bake 30-35 minutes or until edges of bread are deep golden brown. Using edges of parchment, lift pizza out of Baker onto cutting board. Slice lettuce, toss with dressing and arrange around edge of pizza. Cut pizza into wedges.

Pampered Chef, December 2001

Combining Different Broths

If you use canned broths for making soups, sauces, and gravies, your choices are usually limited to beef, vegetable and chicken. Try using different combinations of these to create new flavors. Mixing equal parts of chicken and beef creates a great base for dishes made with pork or lamb. Adding chicken (or vegetable) to an all-beef recipe (like French onion soup) can pleasantly lighten the dish. Combine all three for a wonderful base for bean or vegetable soups.

Chicken Soup for the Soul, January 2002

Baked Macaroni and Cheese

2 C. uncooked elbow macaroni

1 stick butter or margarine

12 oz. yellow cheddar cheese

4 oz. mozzarella cheese

5 C. milk salt and pepper to taste

Preheat oven to 350º. Layer macaroni, butter, and cheeses in the order given in a 9X13 dish. pour milk over the top layer. Bake for one hour. Do not cover.

Tip: To prevent this dish from becoming too brown and crusty, cover with foil for the last 15 minutes of baking.

Nancy Dyess, July 2002

Pumpkin Delight

Mix and pour into 9X13 baking dish:

1 large can evaporated milk

1 - 16 oz. can pumpkin

3 eggs

1 ½ tsp. cinnamon

1 tsp. vanilla

1 C. sugar

Sprinkle over top:

1 box yellow cake mix (butter recipe)

2 C. pecans

1 ½ sticks melted butter

Bake at 350º for 50-60 minutes.

When cool:

Mix and spread over top: 1 large cool whip

1 - 8 oz. pkg. cream cheese

1 box powdered sugar

Sharon Fields, November 2002

Fresh Tomato Sauce

10 medium tomatoes

2 oz. Olive oil

1 medium onion, diced

1 tsp. garlic, minced

2 tsps. basil

1 tsp. oregano

salt and pepper to taste

Remove the core from the tomatoes. Plunge the tomatoes in boiling water for 5-10 seconds. Allow to cool; peel each tomato; place a colander over a bowl; cut tomatoes in half and remove the seeds over the colander. Reserve the liquid and the tomato pulp and set aside. Discard the seeds. Heat the oil in a heavy saucepan over low heat. Add the onion and garlic and cook until just soft. Dice the tomato pulp and add to the pan. Add the reserved liquid, basil, and oregano. Simmer for 1 ½ to 2 hours, stirring frequently. Check seasonings. Refrigerate or freeze. Makes about 1 quart.

Emazing Recipe of the Day, Susan Cox, August 2001

No Salt

5 tsp. onion powder

1 T. each dry mustard, paprika, garlic powder

1 tsp. thyme

½ tsp. each celery seed, white pepper

Heloise Hints, Susan Cox, August 2001

Strawberry Jam

5 C. crushed strawberries

7 C. sugar

1 box fruit pectin

Measure exact amount of fruit into large pan with ½ tsp. butter and fruit pectin. Bring to a full rolling boil; add sugar; bring to another rolling boil and boil for exactly one minute. Carefully ladle into prepared jars.

Mayhaw Jelly

4 C. juice

5 C. sugar

1 box fruit pectin

Measure exact amount of fruit or juice into large pan with ½ tsp. butter and fruit pectin. Bring to a full rolling boil; add sugar; bring to another rolling boil and boil for exactly one minute. Carefully ladle into prepared jars.

Christmas Wassail

In bottom of 100 cup coffee maker place:

2 gallons apple cider

1 large can pineapple juice

1 medium bottle lemon juice

1 large frozen orange juice

1 or 2 C. brown sugar

In top of 100 C. coffee maker place:

10 whole cloves

4 sticks cinnamon

Allow coffee maker to perk as usual.

Note: Claims to serve 250 people

When I was on the board of the Friendswood Historical Society, this recipe was given to me by Huberta Mora to make wassail for the Christmas tree lighting. At that time, Chase Bank (which was Friendswood Bank) would loan the museum their 100 cup coffeepot. We would also use the 50 cup pot the museum owned and borrow two 30 cup pots from members. It was always a festive night with carols and gifts placed under the tree in the museum for needy families. The memories we take away from these events are priceless.

Eileen Mehnert, December 2002

Christmas Wassail

Boil 10 minutes to create syrup:

2 C. sugar

4 C. water


12 whole cloves

4 sticks cinnamon

½ tsp. Ground ginger

4 whole allspice berries

Stir and let sit covered for one hour; take our spices.


3 C. orange juice

2 C. apple cider

2 C. real lemon

Bring to a boil and serve.

This recipe makes a Dutch oven size batch.

Eileen Mehnert, December 2002


12 eggs

1 ¾ C. sugar

1 pint whipping cream

½ gallon milk

2 C. whiskey (or ½ brandy, ½ whiskey) – use 1 cup to start and add to taste


Bowl 1 – separate eggs – beat whites until stiff and add ¼ cup sugar

Bowl 2 – beat cream – add ¼ cup sugar

Bowl 3 – beat egg yolks until they are lemon color

Bowl 3 – add whiskey to egg yolks very slowly (this cooks them); add remaining sugar

Bowl 3 – add milk slowly and mix

Bowl 3 – fold egg whites and cream

Note: Need 3 bowls… bowl 3 will need to be the serving bowl (or largest).

Maurine White, December 2002

Creamy Deviled Eggs

12 eggs

1/3 C. Ranch-style salad dressing

½ (8 oz.) package cream cheese, softened

½ C. chopped onion

1 dill pickle, finely chopped (I use jalapeños instead of pickles)

Salt, pepper and cumin to taste


Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.

Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl. Mash together with ranch-style salad dressing. Mix in the cream cheese, then the onion and dill pickle; add salt, pepper and cumin here.

Fill the hollowed egg whites generously with the egg yolk mixture. Chill in the refrigerator until serving.

Jeri Merryman, January 2006

Pink Whip

1 Weight Watcher Raspberry Yogurt (Kroger)

½ C. crushed pineapple in its own juice

2/3 C. Comstock Light Cherry Pie Filling

½ C. All-Bran extra fiber cereal

6 T. Light Cool Whip

Mix together. Makes around 4 cups and it’s only four points for the whole bowl.

Sherry Green, January 2006

Wooden Shoe

I thought you might want to add this to your recipe book, the secret ingredients have been revealed to the popular "wooden shoe" which was a big hit at the "Gents and Gems" cook off Saturday night. Doug Wrinkle provided them; 1oz. of Coconut rum, ½ oz. of Coco Lopez, (a black liqueur) and ¼ oz. of a can of coconut cream (also used in pina colada's). And don't forget the ice cream (2 scoops) They are so good!!!

Penne Pasta

Boil penne pasta. I usually cook the entire bag and this will feed lots of people after you add everything to it. Boil until tender and then drain.

Saute 1 bag of fresh spinach in a little olive oil with LOTS of chopped garlic. Add two cans undrained diced tomatoes (with garlic, basil & oregano), ½ onion (diced) and one bottle HEB creamy tomato marinara sauce. Cook until tender and then add to pasta.

I usually add roasted chicken, and thinly sliced cooked Italian sausage, or fresh shrimp. Add ½ cup shredded parmesan cheese and ½ cup ramano cheese. Serve hot with garlic bread and ceasar salad and you’ll think your at Zio’s!!!


Apple Chips

Makes 25 to 50 chips

1 ½ T. sugar (confectioners' or granulated)

1 tsp. cinnamon (or more to taste)

Pinch of ground cloves

Pinch of nutmeg

1 large crisp apple, such as Braeburn or Granny Smith

Preheat oven to 200º, then line a baking sheet with parchment paper.

Have your helper stir together the dry ingredients in a small bowl, then sprinkle half the mixture onto the baking sheet.

Cut the apple into slices as thin as possible, up to 1/8 inch. (You don't need to peel or core it; the seeds will just fall off.) If you have a mandoline, cut the apple vertically into rounds. If you're using a knife, it may be easier to halve the apple lengthwise, then put the halves cut side down and make half-moon-shaped slices.

Your child can then arrange the slices on the baking sheet in one layer. Sprinkle the remaining spice mixture over the apples, then bake in the middle of the oven for 1 ½ hours. Rotate the pan and bake for another hour, or until the apples are crisp. (If yours aren't getting crisp enough, try turning off the heat and leaving them in the oven overnight.)

Loosen the chips with a spatula, then cool for 10 minutes before removing them from the parchment. They'll keep in an airtight container for up to one week.


Vanilla Applesauce

Makes 8 – ½ cup servings

2 pounds apples

1 vanilla bean, halved lengthwise, or ½ tsp. vanilla extract

Juice from 1 lemon (about 3 T.)

2/3 C. sugar

½ C. water

Wash, peel, and core the apples. Cut each apple into quarters; cut each quarter in half. Let your child put the apples in a pot.

Into the same pot, scrape the seeds from the vanilla bean with the tip of a knife, then toss the pod in too (or add the vanilla extract). Stir in the other ingredients and cover. Cook over low heat, stirring occasionally, until the apples are softened, about 15 minutes. Remove the vanilla bean pod. If you prefer a smoother sauce, mash the apples lightly with a potato masher. (Save the pod for vanilla sugar — rinse it, dry it with a paper towel, and put it in a cup of sugar in a sealed container. Store in the refrigerator.)


Cheesy Potato and Sausage Gratin

Serves 8 to 10

4 cups mashed potatoes, 1 cup shredded sharp Cheddar cheese (4 ounces), 1 teaspoon olive oil, 1 pound (3 or 4 links) mild Italian sausage, casings removed, 1 onion, thinly sliced, ¼ cup white wine (nonalcoholic, if you prefer), ½ cup chicken broth, 1 teaspoon herbes de Provence (a mix of thyme, rosemary, marjoram, basil, savory, and bay leaf), 1 bunch red Swiss chard (leaves and stems), coarsely chopped (10 to 12 ounces), 8 ounces (half a bag) chopped baby carrots, 1 (15-oz.) can white beans, drained and rinsed. Salt and pepper to taste.

Heat mashed potatoes in a saucepan. When very hot, sprinkle in half the shredded cheese and stir until completely incorporated. Cover and set aside.

Heat oven to 375 degrees, then heat olive oil in a large saucepan over medium heat. Add sausages and break them into chunks with a wooden spoon. Cook, stirring occasionally, until mostly browned, about 5 minutes. Add onion and cook until softened, 5 to 7 minutes more. Stir in wine and broth, then herbes de Provence, chard, and carrots. Cover, bring to a boil over high heat, then lower heat and simmer until carrots are tender, 15 minutes. Stir in beans; season with salt and pepper.

Pour stew into a 9-by-13-inch baking pan, then spread cheesy mashed potatoes on top. Sprinkle remaining cheese over potatoes and bake until cheese is melted, 30 minutes. (If you want the cheese to brown, run the casserole under the broiler for a couple more minutes.) Let sit about 10 minutes.

Serve with a side salad for the grown-ups.


Friendship Tea Mix

1 (18 oz.) jar Tang

1 C. sugar

½ C. pre-sweetened lemonade

½ C. instant tea

1 (3 oz.) pkg. apricot Jell-O

2 ½ tsp. cinnamon

1 tsp. cloves

Combine ingredients in a large bowl, stirring well. Store in an airtight container. To serve, place 3 heaping teaspoons mix in a cup. Add 1 cup boiling water and stir well. Makes about 50 servings.

Doris Griffin (or Grammy), from Marguerite Wetsel, December 2007

Tuna Cheese Buns

(Serves 12)

12 slices American cheese

6 hard-cooked eggs, chopped

2 (7 oz.) cans tuna

6 T. (¼ C. + 2 T.) chopped onion

4 T. (¼ C.) chopped green pepper

4 T. (¼ C.) chopped stuffed olives

1 C. mayonnaise

12 buns

Combine ingredients, except cheese and buns; mix lightly. Split buns & spread with filling. Wrap each bun in aluminum foil & heat at 350º for about 10 minutes. Do not overcook. Serve hot.

Jane Gamble, October, 2009

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