Zucchini Bread

1 cup oil 6 cups flour
1 cup butter or margarine 2 teaspoons salt
6 eggs 2 teaspoons baking soda
5 cups sugar 2 teaspoons baking powder
2 tablespoons vanilla 2 tablespoons cinnamon
4 cups grated zucchini

Directions:
Preheat oven to 325̊.
Spray 4 bread pans with coating spray then dust pans with flour.
Beat eggs, oil, vanilla, and sugar together in a large mixing bowl.
Add flour, salt, soda, baking powder, cinnamon.
Stir in zucchini until well combined.
Divide batter into 4 bread pans.
Bake 40 to 60 minutes until center pops back up when pressed with fingertip.
Cool in pan for 20 minutes.
Remove from pan and finish cooling.

Read more...

Green Chile Chicken Enchiladas

Sauce:
1 Cube Butter
1 Sm. Onion, chopped
1/2 c. Flour
3-4 c. Milk or Chicken Stock
16oz. Sour Cream
2 4oz. cans Green Chiles
1-2 cubes Chicken Bullion
Salt & Pepper
2-3 Chicken Breasts, cooked & shredded


Melt butter in pan over medium heat, saute onions until soft. Add flour to make a rue.
Add 3-4 cups liquid (Milk or Chicken Stock) until desired thickness is reached.
Add sour cream and green chiles. Add chicken bullion, salt and pepper, and any other desired seasonings to taste. Stir in shredded chicken.

Enchiladas:
Corn Tortillas
Shredded Cheese
Prepared Sauce

Preheat oven to 350°
In a 13x9 casserole dish layer ingredients several times until full (we usually start with tortillas, sauce, then cheese 2-3 times ending with sauce and cheese)
Bake in pre-heated oven for 30 minutes until warm and bubbly.

Read more...

Fresh Strawberry Pie

1 c. Sugar
1/4 c. Strawberry Jell-o
3 T. Cornstarch
1 c. Cold Water
8 in. Pie crust, cooked
1 lb. Strawberries, stems removed*

Stir together sugar, jello and corn starch in a sauce pan
Add cold water and stir
Bring to a boil then continue to cook until mixture is thick and clear
Cool syrup completely (about 2 hours)

Coat the bottom of the pie crust with some of the filling
Arrange strawberries nicely in the crust putting ugly ones on the bottom and saving the nicest looking ones for the top
Coat all berries with the remaining filling.
Refrigerate for a couple hours before serving
Serve with whipped cream

This recipe is for an 8in pie. For a nine in. pie use 1 1/2 lbs. of Strawberries and 1 and 1/2 times the recipe. For a 10in. pie use 2lbs. of strawberries and double the recipe.

*When removing the stems from the whole strawberries I slit near the stem then pull so only a small amount of cut surface that will leak juice into the pie

Read more...

Sweet Potato Pie

INGREDIENTS:
4 ounces butter, softened
2 cups cooked and mashed sweet potatoes
2 cups granulated sugar
1 small can (5 ounces, about 1/2 cup plus 2 tablespoons) evaporated milk
1 teaspoon vanilla
3 eggs, beaten
1 1/2 teaspoons cinnamon
2 prepared pie shells, unbaked

PREPARATION:
Mix butter, potatoes, sugar and evaporated milk until well blended. Add vanilla, eggs, and cinnamon; mix well. Pour into the prepared pie shells. Bake in a 350° oven for about 1 hour, until set.
Makes 2 pies.

Read more...

Pecan Tarts

Shells - 1 cube of margarine or butter
3 ounces of cream cheese
1 cup flour
Roll into 24 small balls and press into tart pans (spray with “Pam” first). If using cupcake tins, make fewer balls and cook a little longer. (If making tarts other than pecan, bake at 425˚ for 8 – 10 minutes or until golden.)

Filling - 1 Tablespoon melted butter
1 egg beaten
¾ cup brown sugar
pinch of salt
1 teaspoon vanilla
2/3 cup pecans

Spoon filling into shells and Bake at 325˚ for 12 – 20 minutes. Remove from pans immediately.

*These tarts make anyone look like an amazing cook, but they are super easy to make. They are sticky though, so be sure to spray your tart pans.

Read more...

Carmel Popcorn

8 quarts (unsalted) popped popcorn
1 cup butter
2 cups brown sugar
½ cup light corn syrup
dash salt
½ tsp baking soda
1 tsp vanilla

Melt butter. Stir in brown sugar, corn, syrup and salt. Bring to a boil. Continue to boil and stir for 2 minutes. Remove from heat and stir in soda and vanilla. Pour over popcorn and stir to coat.

Read more...

Blue Cheese Salad Dressing

2 c. mayonnaise
1 tsp. lemon juice
1 tsp. vinegar
1/4 c. buttermilk
1/2 c. sour cream
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1 (4 oz.) pkg. blue cheese, crumbled

Combine all ingredients except blue cheese; blend well. Gently stir in blue cheese. Refrigerate until needed. Makes about 3 cups.

Read more...

Brocolli Casserole

Broccoli 10 oz. bag or 1 head fresh
1 can of cream of celery soup
1 c. mayonaise
2 c. cheddar cheese

Mix together and put into a 9X13 pan
Crush 1 sleeve of Ritz crackers over the top of the above mixture.
Cut up 1 cube of butter over the top.
Bake at 350° for 30 minutes

Read more...

Breakfast Casserole

6 slices French Bread
1/2 cube Butter, melted
1 lb. Sausage, browned
6 eggs
1 c. Milk
1 c. Cream or Canned Milk
Salt and Pepper to taste
1/2 tsp. Dried Mustard
1 c. Cheese

Butter a casserole dish. Cube bread and place in bottom of pan. Pour melted butter over bread evenly. Sprinkle sausage over bread and butter mixture. Whip eggs with milk and cream. Add salt, pepper, and dry mustard. Pour over bread. Sprinkle cheese over top. Cover with foil. Refrigerate over night. Bake at 350º for 45 minutes.

Read more...

Enchilada Sauce (Red)

Melt in saucepan 2 cubes of margarine

Add:
2/3 cup flour
¼ cup chili powder
1 tsp garlic salt
½ tsp cumin

Dissolve 3 or 4 beef boullion cubes in 6 cups hot water and slowly add to the rest. Stir as you add with a wire whip. Bring to a boil and then reduce heat and simmer for 5 minutes.

I have been making this recipe since I was a little girl. I like it better than any other I have ever tried.

Read more...

Black Bean, Corn and Avocado Salsa

1 can chopped tomatoes
1 can sweet corn
1 can black beans
½ small purple onion chopped finely
2 avocados diced
fresh cilantro to taste
1 large fresh tomato
1 packet good seasons Italian salad dressing mix.
Squirt of lemon or lime

Mix in bowl. Serve with chips, over salad or over any Mexican food. So yummy

Read more...

Marinara Sauce

1 gallon of pizza sauce
1 gallon of tomato sauce
Around 3 cups of water (used to rinse sides of cans and jar)
2 cups of grape jelly
2 cups chopped onions
1/4 - 1/2 cup Italian spices (1 cup oregano, 1/2 cup basil, 2 T. garlic, 2 T. onion, salt and pepper to taste, 1-2 T. crushed red pepper, etc.)
4 cloves of garlic
6-8 cubes beef bouillon (if needed to taste)

Simmer until heated and flavors blend.

Read more...

Fried Ice Cream

Ice Cream
1 cube melted margarine
1 cup coconut
1 cup brown sugar
2 cups Rice Crispies cereal (or honey bunches of oats)
¾ cup nuts

Press ½ mixture in bottom of 9x13 pan. Cover with ½ gallon softened vanilla ice cream (I dump the whole carton in my mixer and beat it until it is spreadable). Top with other half of mixture. Freeze.


Topping
1 cup sugar
3 T cornstarch
¼ cup jello (flavor of berries)
1 cup cold water

Mix and bring to a boil. Boil and stir until the mixture becomes thick and clear (about 10 minutes). Cool then add 1 ½ to two cups of berries (strawberries, raspberries, blackberries).

*This is a good recipe for crowds because it can be made ahead in large quantities and served with several different toppings including fruit and caramel.

Read more...

Salmon Ball

1 can salmon
1 8 oz cream cheese
2 tsp lemon juice
1 tsp horseradish
½ tsp smoke
¼ tsp salt
2 tsp fine chopped onion

Clean salmon – Mix and Shape - Refrigerate

Read more...

Battered Fish

1 cup Flour
1 cup Water
1 tsp Baking Powder
1 T Vinegar
½ tsp Salt
½ tsp Pepper

Place all ingredients in an air tight bowl. Seal lid, shake, and burp as needed.

Enough batter for 2lbs cod, sole, flounder, or halibut.

Cut fish in small pieces and coat with batter. Deep fry until golden brown.

Read more...

Scotcharoos

1 cup Light Corn Syrup
1 cup Sugar
1 1/2 cups Peanut Butter
6 cups Crisp Rice Cereal
1 cup Chocolate Chips


Generously butter a 9x13 inch baking pan. Set aside.
In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
Pour milk chocolate chips onto hot cereal, peanut butter mixture and let them soften, then spread them. Cool and cut into squares.

Read more...

Zucchini Bread

3 eggs
1 c. Oil
2 c. Sugar
2 c. Zucchini Squash (grated)
1 T Vanilla
3 c. Flour
1 tsp. Salt
1 tsp. Baking soda
1 T Cinnamon
½ tsp. Baking powder
½ cup Chopped Nuts (optional)

Beat the eggs then add oil, sugar, squash, and vanilla. Mix Flour, salt, soda, cinnamon, and baking powder. Mix into liquid ingredients well. Pour into a well greased loaf pan and bake at 325 degrees for 1 hour.

Read more...

Mom's Pizza Crust

2 ¼ cups Warm Water
1 T Yeast
2 T Sugar
2 tsp. Salt
4 -7 cups flour

Mix all ingredients. Add flour until it starts to look like cookie dough. Don’t get it too stiff, leave it kind of sticky. Let rise then roll out. Bake at 425º for 8 to 10 minutes. Add toppings and bake again until the cheese melts and toppings are cooked.

Read more...

Wheat Bread

4 cups warm water
5 cups wheat flour (let soak to allow gluten to form)
1 ½ T instant yeast
1 ¼ tsp. salt
½ cup oil or butter or margarine
½ cup honey
3-5 cups of white flour

Mix until the dough cleans the sides of the bowl. Continue to knead the dough for 10 minutes. Let dough rise until double in size then punch down and shape into four large loaves. Place loaves in well oiled pans. Let it rise again to double the size then bake at 350º for 45 minutes.

Read more...

Peanut Brittle

1 c. sugar
½ c. karo syrup
1 T. water

Bring to a boil and then add:

1 T. butter/margarine

Boil 1-2 minutes until the bubbles are thick then add:

1 c. salted peanuts

boil until the candy is the color of light peanut butter then add:

1 tsp. soda

Stir quickly then pour onto a very well buttered pan, spread it thin then allow to cool.

May add coconut and cashews instead of peanuts. If using raw peanuts, add ¼ teaspoon of salt and cook the peanuts in the candy at the same time you add the butter.

My Dad and I have been making this recipe for years, sometimes as many as 50 batches at Christmas time. I know when it is done by color, not by time or temperature. This is the best peanut brittle recipe I have tasted!

Read more...