Recipe Titles In alphabetical order
Recipe for EASY CHICKEN POT PIE
Heat oven to 400
Mix together 1 2/3 cup frozen mixed veggies (thawed), 1 cup cooked chicken, 1 can cream of chicken soup.
Stir in 1 cup Bisquick, ½ cup milk, and 1 egg. Pour into pie pan and bake at 400 for 30 minutes or until golden brown.
Recipe of Bill and Mary Raade
Recipe for EGGPLANT PARMESAN
Slice 1 or 2 peeled eggplants into ½ inch slices, sprinkle with a little salt and let stand 30 minutes. Pat dry with paper towel. Heat 2 Tblsp olive oil in skillet and sauté for 5 minutes ½ cup chopped onion and 1 clove chopped garlic. Add ½ tsp basil, ½ tsp oregano, 1 tsp salt, ¼ tsp pepper and a can of Italian tomatoes with liquid. Cover and simmer for 20 minutes. Combine 2 eggs and 2 Tblsp flour in bowl until smooth, dip eggplant in mixture and sauté in olive oil. Place single layer in baking dish, cover with ½ of tomato mixture, parmesan cheese and mozzarella cheese to taste. Repeat layering and bake uncovered at 375 for 25 minutes. Sprinkle with parmesan and serve.
Recipe of Grandma (Lucille Kisling)
Recipe for FILIPINO CHICKEN
Marinate for at least 1 hour, 3 lbs of cut up chicken in a marinate of 1/3 cup soy sauce, 1 Tblsp lemon juice, ½ tsp pepper, 1 tsp poultry seasoning with 1 tsp ginger. Roll chicken in flour and brown in skillet with oil in it. Put browned chicken into casserole dish, add marinate and 2 onions cut in half and 1 cup boiling water.
Bake covered at 350 for 45 minutes. Serve with rice.
Recipe from Grandma (Mary Raade)
Recipe for FLUFFY BISQUICK PANCAKES
2 cups Bisquick
1 1/3 cup milk or 1 ½ cup buttermilk or combination
2 tsp sugar
2 tsp baking powder
1 tsp soda if buttermilk is used
Beat together with fork; adjust liquid as necessary to get right consistency. A little on this thick side is ok. Cook on greased griddle and enjoy with your favorite syrup.
Recipe of Grandma (Mary Raade)
Recipe for FRENCH BREAD LOAF
1 lb ground beef 1 loaf French bread
½ cup onion, chopped 1 can cream of mushroom soup
Salt, pepper 4 oz. velveeta, sliced
Preheat oven to 350. Brown ground beef and onion, salt and pepper to taste. Slice bread in half lengthwise, remove inside with fork, leaving a shell. In large bowl combine beef, bread crumbs, soup and just enough water to moisten and mix well. Fill bottom of bread shell with beef mixture and top with cheese. Cover with top bread shell and wrap in foil. Bake for 35 minutes. Slice and serve.
Recipe from Mom (Cindi )
Recipe for FRIED APPLES
4 apples
2 tsp salt
1/3 to ½ cup brown or granulated sugar
Oil or margarine for frying
Core and quarter unpared apples and slice lengthwise into a ¼ inch slices. Heat oil or margarine in skillet, add apples and cook slowly for 6 to 8 minutes. Add sugar and cook until translucent and tender, lifting and turning with pancake turner. Nice side dish with meat.
Recipe from Grandma (Mary Raade)
Recipe for FRIED RICE
(Bill Raade original 1965)
Cook 2 cups of rice according to pkg. When done, cool. In large skillet fry bacon pieces until crisp. Remove from pan, and fry a few small pieces of chicken or other meat if desired. Fry a few pieces of chopped carrots, green peppers and onions as desired. Remove from pan, clean pan, and scramble 3 eggs to which a spoon of water has been added. Remove from pan, clean pan, add a little bit of oil or bacon grease and fry the cooled rice for a few minutes, stirring constantly. Add veggies, stir and add the scrambled eggs.
Recipe of Grandpa (Bill Raade)
Recipe for FRIED RICE
Put 3 to 4 tblsp oil in skillet, add 2 cups uncooked rice, and fry over medium heat until golden brown.
Put 4 cups of water in pot along with 2 cups chicken broth, add rice, bring to boil and simmer until done, about 20 minutes. Scramble 3 eggs, remove from skillet and set aside.
Stir fry together about 1 cup of chicken pieces, 1 chopped onion, 1 chopped green pepper, 1 shredded carrot. Add rice, a little soy sauce and the scrambled eggs and a little garlic powder if desired. Keep hot on very low heat.
Recipe from Bill Raade
Recipe for FRUIT COCKTAIL CAKE
1 ½ cups sugar 2 cups flour
2 tsp. baking soda 2 eggs
¾ tsp. salt 2 cups fruit cocktail
½ cup brown sugar (1 -16 oz can undrained)
Chopped nuts
Blend sugar, eggs and fruit cocktail. Add salt, soda and flour. Stir until well mixed. No need to beat. Pour in greased 9X13 baking dish. Sprinkle on top of cake, ½ cup brown sugar mixed with 1 cup of chopped nuts. Bake at 350 for 35 minutes.
ICING
1 Stick margarine 1 tsp vanilla
1 cup evaporated milk ½ cup nuts
1 cup coconut 1 ½ cup sugar
Mix margarine, sugar, and milk. Boil about 2 minutes. Remove from heat add vanilla, blend in nuts and coconut. Spread over cake while cake and icing are still hot. Let cool.
Recipe from Mary Raade
Recipe for GARLIC MASHED POTATOES
Peel and cut up 8 potatoes (about 4 lbs). Cook with 2 to 4 cloves minced garlic in 2 quarts chicken broth (can use 6 chicken bouillon cubes, dissolved). Drain, add 1 cup milk, mash. Add ½ cup plain yogurt, 2 tblsp chopped chives, 1 tblsp minced fresh dill, 1 tsp salt and pepper to taste. Put into baking dish, top with grated cheese.
Bake at 375 for 30 minutes (until cheese is lightly browned) Garnish with chives or dill sprigs if desired.
Recipe of Aunt Minnie (Grandma Mary’s aunt)
Recipe for GAZPACHO GRANADA
6 to 8 large ripe tomatoes (peeled and diced)
1 cucumber, peeled and diced
1 green pepper, diced
1 or 2 cloves garlic, minced and chopped, if desired
1 hot pepper, chopped, if desired
1 cup olive oil
½ tsp salt
Pepper to taste
¼ cup vinegar
Combine all in a large bowl, chill. Very good with tortillas chips.
Original recipe of Grandma (Mary Raade)
Recipe for GOOD CHOCOLATE FUDGE
½ cup butter or margarine ¾ cup unsweetened cocoa
4 cups powdered sugar 1 tsp vanilla
½ cup evaporated milk 1 cup pecans or walnuts chopped
Butter 8X8X2 pan set aside. In 2 quart microwavable bowl. Microwave butter on high 1 – 1 ½ minutes or until melted. Add cocoa stir until smooth. Stir in powdered sugar and vanilla. Blend well. (Mixture will be dry and crumbly) Stir in evaporated milk and microwave on high 1 minute or until mixture is hot. Beat with spoon until smooth add nuts. Pour into prepared pan. Cover and chill until firm. Cut into squares. Store in refrigerator covered.
Recipe from Grandma Kisling
Recipe for GOULASH Recipe of Lucille Ball
2 lbs lean ground beef 1 chopped onion
2 chopped green peppers 1 chopped red pepper
1 clove minced garlic 1 can diced tomatoes w/ juice
Salt and pepper ½ lb small egg noodles
In large skillet, brown 2 lbs lean ground beef, add 1 chopped onion, 2 chopped green peppers, 1 chopped red pepper, 1 clove minced garlic. At slow simmer, add 1 can diced tomatoes with its juice. Add salt and pepper to taste, and simmer for about 30 minutes.
Cook ½ lb small egg noodles according to package directions and add to the goulash. Stir and simmer a few more minutes.
Goes great with french bread or garlic bread.
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