Recipe Titles In alphabetical order
Recipe For ROAST CHICKEN WITH GARLIC AND POTATOES
3 lbs boneless skinless chicken breasts 1 tsp salt
1 lb small red potatoes, scrubbed and quartered ¼ tsp ground pepper
2 carrots, sliced 4 tsp olive oil
2 sprigs fresh rosemary
Preheat oven to 425. Spray a large roasting pan with olive oil nonstick spray. Combine
The chicken, potatoes, garlic, rosemary, salt and pepper in the pan. Add the oil and toss
To coat.
Bake, stirring occasionally, until the vegs are tender and the chicken is cooked through.
About 50 minutes.
Recipe For SALMON SUPPER
Sauté 3 Tblsp chopped onion and 1/3 cup green pepper in oil until onion is golden. Blend in 1 tsp salt and ¼ cup flour. Gradually stir in 1 can cream of celery or cream of mushroom soup and 1 ½ cups milk. Bring to boil. Boil 1 minute, stirring.
Add 1 can (15 or 16 oz) of the best salmon you can buy, 1 cup cooked petite peas and 1 Tblsp lemon juice.
Pour into 7 X 11 baking dish. Top with 1 recipe of Bisquick biscuits cut into 2 ½ inch biscuits. Bake at 450 for 10 to 12 minutes.
Makes 6 to 8 servings.
Recipe from Grandma (Mary Raade)
Recipe For SCALLOP POTATOES
(augratin)
Peel and slice potatoes thinly. Grate cheddar cheese or use already grated cheese. Spray baking dish with nonstick butter flavor cooking spray or coat evenly with butter. Place a layer of potatoes in dish. Sprinkle with flour and salt and pepper. Sprinkle with cheese. Continue alternating layers until desired amount. Do not layer with flour on top layer. Just sprinkle cheese on top and cut about ½ cube of butter into small pats and place on top. Pour about 1 cup of milk slowly over top. Cover and bake at 350 about an hour or until done. Stir occasionally.
Recipe from Mom (Cindi )
Recipe For SNICKERDOODLES
½ cup margarine 1 ½ cup flour
1 cup sugar 1 egg
½ tsp vanilla ¼ tsp baking soda
¼ tsp cream of tartar 2 tblsp sugar
1 tsp cinnamon
Beat margarine on medium to high speed 30 seconds. Add ½ of the flour, 1 cup sugar, egg, vanilla, baking soda and cream of tartar. Mix well, beat in remaining flour, cover and chill 1 hour.
Roll into balls. Combine sugar and cinnamon in small bowl. Roll balls in mixture and place on ungreased cookie sheet. Bake 10 minutes at 375
Recipe from Lucille K
Recipe For SOURDOUGH PANCAKES
STARTER: In large bowl or crock, 2 cups flour, 2 Tblsp sugar, 1 tsp salt, and 1 ½ cups warm water to make a heavy batter. Cover, stir several time daily. Should be ready in a couple of days.
NIGHT BEFORE YOU WANT PANCAKES: Add 2 cups flour, 1 Tblsp sugar, ½ tsp salt and 1 ½ cups warm water to make thick batter (it will thin down overnight)
NEXT MORNING: Dip out a couple of cups of batter and add 1 egg, ¼ tsp salt, 1 tsp sugar and 1 tsp oil for each cup of batter and beat with fork until smooth. Add ½ tsp soda for each cup of batter and stir. Cook same as any pancake and serve with your favorite syrup and enjoy. Remember to keep starter going.
Recipe from Grandma (Mary Raade)
Recipe For BOLOGNESE SPAGHETTI
1 lb ground beef 1 onion
2 garlic cloves, minced 2 carrots, chopped
3 cups sliced fresh mushrooms 1 (14 ½ oz) diced tomatoes
1 tblsp tomato paste ½ tsp dried basil
½ tsp dried oregano ¼ cup fat free milk
½ tsp salt ¼ tsp fresh ground pepper
½ lb whole wheat spaghetti
Cook beef until brown, 5 – 8 minutes. Add onion and garlic, cook stirring occasionally until softened, about 5 minutes. Stir in carrots and cook about 2 minutes. Stir in the mushrooms, tomatoes, tomato paste, basil, and oregano, bring to boil. Reduce heat and simmer, covered, 10 minutes. Add milk and cook, uncovered until the sauce is thickened, about 15 minutes longer. Stir in salt and pepper.
Meanwhile, cook the spaghetti according to package directions. Drain. Serve with sauce.
MOM’S SPINACH DIP
2 packages frozen chopped spinach 1 cup mayonaise
8 oz sour cream 5 green onions chopped
4 cloves garlic chopped 1 package leek soup mix
Thaw and rinse spinach; squeeze out water. Add all ingredients and mix together. Serve with sour dough bread.
Recipe For STUFFED CABBAGE
1 lb ground beef
½ cup celery chopped
½ cup onion chopped
½ cup cooked rice
8 oz. jar cheese whiz
8 cabbage leaves cooked and drained.
Brown meat, add celery and onion, cook until tender, drain. Add rice and ½ cup cheese whiz. Mix well. Spread mixture in cabbage leaf and roll. Place in ungreased baking dish. Bake at 350 for 20 min. Spread remaining cheese on top and serve.
Recipe from Cindi (Mom)
Recipe For SUPER FLUFFY PANCAKES
2 eggs (beaten with fork)
1 tsp cooking oil
1 ½ cups buttermilk
2 cups flour (white or combo of wheat and white)
2 Tblsp baking powder
¼ tsp salt
Beat together with fork, if too thick add a little warm water. Then add ¾ tsp baking soda and beat with fork until soda starts acting. Let it nearly double in amount. Bake on greased griddle and serve with your favorite syrup.
Recipe from Grandma (Mary )
Recipe For SWEET AND SOUR PORK
1 lb lean pork cut into 1 inch cubes 1 tsp salt
¼ tsp pepper 2 green peppers chopped
1 onion chopped ½ cup pineapples chunks
2 ½ tbs soy sauce ¼ cup vinegar
½ cup pineapple juice 2 tbs corn starch
¼ cup sugar 1 egg
2 tbs flour
Cut 1 lb of lean pork into 1 inch cubes. Combine 1 egg, 2 tbs flour, 1 tsp sald and ¼ tsp pepper; make into batter. Coat pork pieces with batter and brown in oil, turning. Then cook slowly, covered, for about 30 minutes. Cut 2 green peppers and 1 onion into chunks and simmer for a few minutes. Drain and add peppers and onions and ½ cup pineapples chunks to pork. Let simmer. In a saucepan combine 2 ½ tbs soy sauce, ¼ cup vinegar, ½ cup pineapples juice, 2 tbs cornstarch and ¼ cup sugar. Cook until clear and pour over pork. Stir, simmer 5 mins and serve hot.
Recipe by Bill and Mary
Recipe For SWIRLED CHEESECAKE NIBBLES Recipe from Mom (Cindi )
36 vanilla wafers
1 2/3 cups (10 oz pkg) nestle toll house swirled choc chips
2 pkgs (8 oz each) cream cheese, softened
½ cup sugar
2 tblsp flour
2 large eggs
1 tsp vanilla
Preheat oven to 350. Place 36 2-in. foil bake cups on baking sheet. Place on vanilla wafer, flat side down, on bottom of each cup. Place 5 to 6 morsels on top of each wafer.
Beat cream cheese, sugar and flour in large mixing bowl until creamy. Add eggs and vanilla. Beat well. Spoon heaping tblsp of cream cheese mixture into each cup.
Bake for 15 to 17 minutes or until just set and not browned. Remove from over to wire rack. While still warm, top each cheesecake with remaining morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate. Makes 3 dozen
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