The Best American Recipes In alphabetical order N thru Q

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Recipe Titles In alphabetical order

NO BAKE OATMEAL CLUSTERS

¼ cup milk

1 cup sugar

1 ½ tblsp cocoa

¼ cup butter

1 ½ cup oatmeal

½ cup peanut butter

¼ tsp vanilla

Pinch of salt

In saucepan, bring to a boil, the sugar, cocoa, milk and butter. Boil for 1 minute. Do not over cook! Remove from heat. Add oatmeal, peanut butter and vanilla and salt.

Mix just until well blended. Quickly drop by spoonfuls onto a foil cookie sheet. Let cool for 10 to 15 minutes.

Recipe from Cami

ONION RINGS

1 1/3 Cups flour ½ tsp salt

Pepper 1 1/3 cups milk

1 tblsp melted butter 1 egg, beaten

2 large onions ¼ cup flour

Mix flour, salt and pepper together. Stir in milk, melted butter, and beaten egg. Beat until batter is smooth. Peel and cut onions into ¼” slices. Separate slices into rings. Dip rings in flour then into batter and then in flour again. Fry at 370 for 3 to 5 min or until golden brown. Drain and salt.

Recipe from Mary Raade

Recipe For ORIENTAL CHICKEN SALAD

1 grilled chicken breast

½ cup sliced almonds

1 small tangerine

½ small red pepper

¼ cup chopped fresh Napa cabbage

1 ½ cups salad mix

Asian salad dressing to taste

Recipe from Mom (Cindi )

Recipe For OVEN BAKED COUNTRY FRIES

Cut several nice, washed, unpeeled potatoes into half lengthwise and then each half lengthwise into 2, 3 or 4 large “fries” depending on size of potato. Pat dry with paper towel. In large bowl combine 1/3 cup olive oil, 1 tsp salt and several cloves of minced garlic or chopped garlic to taste. Roll several fries at a time in this, repeat and place on a baking sheet and bake at 375-400 for 25-35 minutes until done.

Recipe from Aunt Lisa

Recipe For PEANUT BUTTER FUDGE

½ cup peanut butter

1 tsp vanilla

2/3 cup coconut (unsweetened)

¼ cup chopped nuts

1 tsp lemon rind

½ cup raisins

Mix well and form into 1 inch balls. Roll in more coconut. Chill until firm

Recipe from Mom (Cindi )

Recipe For PERFECT BROWNIES

Cream together:

1 stick margarine

1 cup sugar

Add:

2 eggs (well beaten)

1 tsp vanilla

3 tblsp cocoa

½ cup flour

½ cup chopped nuts

Bake at 325 for 30 minutes, cool 10 minutes.

Recipe from Aunt Minnie (Grandma Raade’s aunt)

Recipe For PERFECT ROAST CHICKEN

1 (3 ½ lb) chicken ½ tsp salt

¼ tsp freshly ground pepper 2 lemons

4 garlic cloves, peeled 2 sprigs fresh thyme

Preheat oven to 375

Rinse chicken inside and out. Sprinkle the outside with salt and pepper. Place the rack of a roasting pan in the pan and place the chicken, breast side up, on the rack. Prick 1 lemon in several places with a fork and place in the cavity of the chicken along with the garlic. Carefully lift the skin from the chicken and tuck the thyme sprigs under the skin. Squeeze the juice from the remaining lemon over the chicken.

Roast the chicken, basting occasionally with the pan juices, until and instant-read thermometer inserted in a thigh registers 180, 1 to 1 ½ hours. Cover loosely with foil if the chicken browns too quickly. Transfer the chicken to cutting board. Let stand 15 minutes before carving. Remove the skin before eating.

Recipe For PORK CHOPS AND POTATOE BAKE

6 pork chops ½ cup milk

Veg oil ½ cup sour cream

Seasoned salt ¼ tsp pepper

1 can cream of celery soup 1 pk frozen O’Brien or hash brown potatoes

1 cup shredded cheddar cheese 1 can French fried onions

Brown pork chops in lightly oiled skillet, sprinkle with seasoned salt, set aside.

Combine soup, milk, sour cream, pepper and ½ tsp seasoned salt. Stir in potatoes, ½ cup cheese and ½ can of onions. Spoon mixture into 9X13 baking dish. Arrange pork chops over potatoes. Bake covered at 350 for 40 minutes. Top with remaining cheese and onions, bake 5 minutes longer.

Recipe from Mom (Cindi )

Recipe For PORK FRIED RICE

2 CUPS COOKED RICE

1 SMALL ONION

2 PORK CHOPS

2 BEATEN EGGS

1 BELL PEPPER

PEPPER, SALT, SOY SAUCE

USE COLD COOKED RICE. FRY PORK CHOPS UNTIL BROWN. CUT IN THIN STRIPS. SET ASIDE.

Sauté ONION AND BELL PEPPER.

ADD RICE, SALT, PEPPER, AND FRY ALL STIRRING OFTEN.

ADD PORK AND EGGS STIRRING OFTEN.

SERVE WITH SOY SAUCE.

Louella Wheeler 2000

PRUNES AND RAISINS

Raade family circa 1900

Put in large pot: 1 pkg (15oz) raisins and 1 pkg (12oz) prunes and enough water to cover, bring to boil. Simmer for about 3 to 4 hours, covered. Add water as necessary as it cooks away. When almost done, add ½ cup sugar and cook a few minutes longer. Make a thickening of ½ cup cornstarch, ½ tsp vanilla and enough water to dissolve cornstarch and stir into prune raisin mixture. Cook about 5 minutes longer, stirring until thickened. Dish up into serving size dishes, sprinkle with cinnamon and cool. Serve with a little milk or cream added.

Recipe from Grandpa (Bill Raade)

Recipe For QUICK COBBLER PIE

1 1/3 Cups flour

1 1/3 Cups sugar

2 tsp baking powder

1 cup water

Dash of salt

1 cube butter or margarine

Mix and pour over sweetened fruit of your choice and bake at 350 until brown, about 35 -40 min.

Recipe from Grandma K

Recipe For Quick Corn Bread

1 cup flour

1 cup yellow cornmeal

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon coarse grained salt

1 cup skim milk

1/4 cup canola or vegetable oil

1 large egg or 2 large egg whites, lightly beaten

Heat oven to 400 degrees F. Spray a 9-inch square baking pan with non-stick cooking spray.

Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Set aside.

In a separate smaller bowl, whisk together milk, oil and egg or egg whites. Pour the wet ingredients over the dry and, using a fork, stir until just combined. Do not overmix. Spread batter evenly in pan and bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cut into squares or triangles and serve immediately.

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