Recipe For CHINESE CASSEROLE
1 lb lean ground beef 1 can bean sprouts
1 can cream of mushroom soup 1 can water
1 can cream of chicken soup 1 pkg frozen peas
2 cups chopped celery 1 cup uncooked rice
½ cup chopped onion 2 Tbsp soy sauce
1 large can of chow mein noodles
Mix all together and put in casserole dish. Bake at 350 for 30 minutes. Last 10 minutes spread chow mein noodles on top.
Recipe of Bill and Mary Raade
Recipe For CINNAMON ROLLS
In large bowl mix together 6 cups flour, 2 tsp salt, 6 Tblsp sugar. Set aside. Add 2 Tblsp (2 pkgs) yeast to 2 ½ cups warm water and let set for 2 minutes. Add dry ingredients along with ¼ cup oil. Stir till mixed, turnout on floured board; knead till smooth (3 minutes). Set in oiled bowl, cover, let rise 30 minutes. Turnout on floured board and cut in half. Roll one ball at a time into rectangle ½ inch thick. Melt ¼ cup margarine and pour half on top and add sugar and cinnamon to taste. Roll dough and cut into ½ inch sections with dental floss or thread. Place on lightly oiled pan, let rise 20 minutes. Bake at 375 for 12-15 minutes. Frost with powdered sugar frosting while still warm.
Recipe from Grandma (Mary Raade)
Recipe For COCONUT MACAROONS
3 large egg whites
1/8 tsp salt
½ cup sugar
¼ cup shredded coconut
¼ tsp almond extract
Preheat oven to 250. Line baking sheet with parchment paper or foil. In mixing bowl on high speed, beat egg whites with salt until foamy. Gradually beat in sugar and continue beating until shiny and mixture forms stiff peaks. Fold in coconut and extract. Fit pastry bag with large star tube and fill with meringue mixture. Pipe 20 equal rosettes onto prepared baking sheet. ( or drop by spoonfuls on baking sheet) Bake 40 minutes or until outside begins to dry and cookies are faintly browned. Turn off oven and leave cookies about 3 hours or over night to dry. Peel paper off. Makes 20 servings
Recipe from Mom (Cindi Raade)
Recipe For COTTAGE CHEESE PATTIES
Mix together in this order:
1 cup cottage cheese
1 cup ground whole wheat crackers or whole wheat bread crumbs
1 cup finely chopped walnuts, 6 eggs, ½ tsp sage (poultry seasoning)
¼ tsp salt, 1 finely chopped onion
Shape into patties and fry in skillet in hot oil until well browned. Place patties in casserole dish. Mix 1 can cream of mushroom soup with ¾ can of water and pour over patties. Cover with foil and bake at 325 for 20-30 minutes. Great on boiled rice. Good cold too.
Recipe of Grandma (Mary Raade)
Recipe For CRANBERRY JELLO SALAD
Make 1 large pkg of Raspberry Jello, but use 1 ½ cup boiling water and 1 tray of ice.
In food processor, grind up 1 lb fresh cranberries, 1 orange and 1 apple, add 1 ½ cup sugar and mix well.
When Jello starts to set, fold in the cranberry mixture. Chill until set.
Recipe from Grandma (Mary Raade)
Recipe For CAMI’S CREAMY CHICKEN ENCHILADA Recipe by Cami Buckley
3 lbs boneless skinless chicken breast
8 oz cream cheese
8 oz sour cream
1 pkg mild taco seasoning
12 flour tortillas
1 can red or green enchilada sauce
1 pkg grated mexican style cheese
1 can olives (halved)
Twice around the pan extra virgin olive oil
Wash and cut chicken breast into thin strips. Brown in olive oil until no longer pink. Add taco seasoning and 1/3 cup of water and simmer for 10 minutes (directions on back of package). Add 8 oz cream cheese and 8 oz sour cream and olives. Stir until soft and creamy at VERY low heat.
Heat tortillas in microwave ( 6 at a time for 1 min ). Spoon chicken mixture into tortillas and wrap like burrito (they should look fat and short). Place in 9x13 baking dish. Drizzle red/green enchilada sauce on top of each enchilada and top with cheese. Bake for 20-30 minutes at 350 degrees.
Recipe For DING HOW CHOW MEIN
Brown in large skillet or pot, the following meat or combo of meats which have been sliced very thin: ½ lb lean pork, or ½ lb chicken, ½ lb beef or venison. As soon as meat starts to brown add 1/8 cup brown sugar and ¼ cup soy sauce. Stir. When meat is tender add 6 to 8 stalks of celery (cut diagonally into ½ in. slices). As celery starts to cook add 2 to 4 sliced green bell peppers and 2 to 4 sliced or cubed white onions, 1 can sliced water chestnuts w/liquid. Stir.
DING HOW CHOW MEIN
As soon as these start to cook, add a cpl of bunches of green onions that have been sliced diagonally. When these are nearly done add a cpl of handfuls of fresh bean sprouts. Make a small amount of thickening consisting of a little soy sauce, spoon of sugar, corn starch and water. Add to chow mein, stirring it in to desired thickness and coating. Serve hot over crispy chow mein noodles. With a little practice you will be able to keep the veggies crispy while cooking them.
A Bill Raade original recipe 1965
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