"RECIPE FOR WELL ORDERED HOUSEHOLD" from June's cookbook
2 lbs. of the best self control
1 1/2 lbs. justice
l lb. consideration
5 lbs. patience
l lb. discipline
Sweeten with charity. Let it simmer well and let it be taken daily in large doses, and kept constantly on hand.
Blueberry Crisp 350 degrees serves 8-10 Nonnie
1/4 cup soft butter
1/2 cup flour }mix
1/4 cup sugar
1/4 cup brown sugar } stir till crumbley
1/2 cup uncooked oats
1/4 tea spoon cinnamon
1 tablespoon cornstarch
1/2 cup sugar } mix till smooth
1/2 cup water
6 cups blueberries
1 teaspoon grated lemon peel
1 tablespoon lemon juice
Turkey Tetrazzini 350 degrees 30 minutes June
1 cup chicken broth
1 can mushroom soup
1/2 teaspoon garlic/salt/pepper
2 tablespoon flour
1/2 cup cream } make a paste
stir untill smooth and thick, remove from heat
4 cups angel hair spaghetti-broken
1/2 cup parsely
2 cups chicken, cut into chunks
brown 4 strips bacon-chopp-mix w/ 1/2 cup of breadcrumbs
1/2 teaspoon dried italian seasoning
spray the baking dish, topped with crumbs and bacon.
submitted by Judy N.
Thursday, July 23, 2009
Chicken Tetrazini
Chicken Tetrazini
4 chicken breasts
3 cans cream of mushroom soup
1/3 lb. grated sharp cheddar
1 lb. spaghetti - cooked
1 small can of mushrooms
1 tsp. salt
Mix soup, cheddar cheese, salt - stir together over low heat.
Drain spaghetti - add sauce, chicken, muchrooms
sprinkle with parmesan, dot with butter.
2-3 qt. casserole, 350 degrees for 30 minutes
MACARONI SALAD
1 lb. elbow macaroni
1 jar of Marzettis cole slaw dressing
1 small jar capers (drained)
8 hard boiled eggs-cut into pieces
3-4 stalks celery-cut into small pieces
Mix all ingredients together, then add mayo - enough until it looks good.
Serve cold. (if it is to thick when you take it out of the fridge, add more mayo)
Chicken Enchilada Dip
1 pkg. cream cheese
3/4 cup real mayo
1 small can chopped green chilis
3/4 pkg. taco seasoning
2 small cans or one lg can chicken
Diced jalapenos - according to your taste
Mix all ingredients and microwave
Serve with tortilla chips
recipes sumitted by Jenni S.
4 chicken breasts
3 cans cream of mushroom soup
1/3 lb. grated sharp cheddar
1 lb. spaghetti - cooked
1 small can of mushrooms
1 tsp. salt
Mix soup, cheddar cheese, salt - stir together over low heat.
Drain spaghetti - add sauce, chicken, muchrooms
sprinkle with parmesan, dot with butter.
2-3 qt. casserole, 350 degrees for 30 minutes
MACARONI SALAD
1 lb. elbow macaroni
1 jar of Marzettis cole slaw dressing
1 small jar capers (drained)
8 hard boiled eggs-cut into pieces
3-4 stalks celery-cut into small pieces
Mix all ingredients together, then add mayo - enough until it looks good.
Serve cold. (if it is to thick when you take it out of the fridge, add more mayo)
Chicken Enchilada Dip
1 pkg. cream cheese
3/4 cup real mayo
1 small can chopped green chilis
3/4 pkg. taco seasoning
2 small cans or one lg can chicken
Diced jalapenos - according to your taste
Mix all ingredients and microwave
Serve with tortilla chips
recipes sumitted by Jenni S.
Sunday, July 12, 2009
Potatoes Boursin
Potatoes Boursin
2 cups whipping cream
5 ounces Boursin cheese with herbs
3 pounds unpeeled, uncooked, thinly sliced New Potatoes
1 1/2 tablespoons parsley
Preheat oven to 400* Butter 9 x 13 inch baking dish In a saucepan, stir whipping cream and cheese on medium heat until smooth Layer the baking dish with half of the potatoes and half of the sauce, and then the other half of the potatoes and the sauce. Sprinkle with parsley Bake at 400* for 1 hour, uncovered.
submitted by Carol S.
2 cups whipping cream
5 ounces Boursin cheese with herbs
3 pounds unpeeled, uncooked, thinly sliced New Potatoes
1 1/2 tablespoons parsley
Preheat oven to 400* Butter 9 x 13 inch baking dish In a saucepan, stir whipping cream and cheese on medium heat until smooth Layer the baking dish with half of the potatoes and half of the sauce, and then the other half of the potatoes and the sauce. Sprinkle with parsley Bake at 400* for 1 hour, uncovered.
submitted by Carol S.
Muffuletta Crostini
Muffuletta Crostini
1 jar (3 ounces) pimiento-stuffed olives, drained and coarsely chopped
1 can (2.25 ounces) sliced ripe olives, drained
1 can (2.25 ounces) sliced kalamata olives, drained
1/4 cup finely chopped red onion
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 to 3 teaspoons prepared horseradish
1 to 2 teaspoons dried basil
1 large clove garlic, minced
1 package (8 ounces) cream cheese
Bakery toasted French bread slices (crostini)
In medium bowl, combine olives, onion, olive oil, lemon juice, horseradish, basil and garlic. Cover and chill. Place cream cheese on a serving plate. Spoon olive mixture on top. Serve with crosstini Makes 6-8 servings
submitted by Carol S. (recipe from Katie)
1 jar (3 ounces) pimiento-stuffed olives, drained and coarsely chopped
1 can (2.25 ounces) sliced ripe olives, drained
1 can (2.25 ounces) sliced kalamata olives, drained
1/4 cup finely chopped red onion
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 to 3 teaspoons prepared horseradish
1 to 2 teaspoons dried basil
1 large clove garlic, minced
1 package (8 ounces) cream cheese
Bakery toasted French bread slices (crostini)
In medium bowl, combine olives, onion, olive oil, lemon juice, horseradish, basil and garlic. Cover and chill. Place cream cheese on a serving plate. Spoon olive mixture on top. Serve with crosstini Makes 6-8 servings
submitted by Carol S. (recipe from Katie)
Wednesday, July 8, 2009
Recipes from Family Friends
Susan H. Cheese Pie (super bowl party favorite)
6 eggs
1 lb swiss cheese
1 lb cheddar cheese
1 pkg sliced Monterey jack
10 slices bacon, crumbled
2 small cans green chilies
jalapeño peppers (optional)
Line pie pan with chilies
Cook bacon and crumble on top of chilies
Shred swiss and cheddar cheese, mix together
Mix eggs (salt & pepper to taste) with cheese, pour into pie pan
Top with Monterey jack cheese
Cook at 325° for 50-60 minutes until firm.
Karman’s Crab Rangoon
½ pound crab meat, drained and chopped
1 package (8 oz) cream cheese
½ tsp steak sauce
¼ tsp garlic powder
3 dozen won-ton wrappers
1 egg yolk, beaten
oil for deep frying
Combine crab, cream cheese and seasonings. Place 1 tsp of the mixture in each won ton.
Gather 4 corners of won ton together at the top. Moisten edges with egg yolk. Pinch or twist gently to seal.
Heat oil to 375 degrees. Add won tons in batches and fry until golden brown (about 3 minutes). Remove with slotted spoon and drain on paper towels. Serve hot.
Zucchini Bread (makes 2 loaves)
3 cups chopped zucchini
3 cups flour
2 ½ cups sugar
1 ¼ cups vegetable oil
4 eggs beaten
1 tbsp plus 1 tsp vanilla
2 tsps ground cinnamon
1 ½ tsp salt
1 ½ tsp baking soda
1 5sp ground cloves
½ tsp baking powder
2/3 cup raisins
½ cup chopped nuts
Heat oven to 325°. Grease bottoms of 2 loaf pans.
Beat ingredients on low speed, scraping constantly, 1 minute.
Beat on medium for 1 minute.
Pour into pans. Bake one hour until toothpick comes out clean.
Cool 10 minutes. Remove from pans.
Cool completely and serve.
6 eggs
1 lb swiss cheese
1 lb cheddar cheese
1 pkg sliced Monterey jack
10 slices bacon, crumbled
2 small cans green chilies
jalapeño peppers (optional)
Line pie pan with chilies
Cook bacon and crumble on top of chilies
Shred swiss and cheddar cheese, mix together
Mix eggs (salt & pepper to taste) with cheese, pour into pie pan
Top with Monterey jack cheese
Cook at 325° for 50-60 minutes until firm.
Karman’s Crab Rangoon
½ pound crab meat, drained and chopped
1 package (8 oz) cream cheese
½ tsp steak sauce
¼ tsp garlic powder
3 dozen won-ton wrappers
1 egg yolk, beaten
oil for deep frying
Combine crab, cream cheese and seasonings. Place 1 tsp of the mixture in each won ton.
Gather 4 corners of won ton together at the top. Moisten edges with egg yolk. Pinch or twist gently to seal.
Heat oil to 375 degrees. Add won tons in batches and fry until golden brown (about 3 minutes). Remove with slotted spoon and drain on paper towels. Serve hot.
Zucchini Bread (makes 2 loaves)
3 cups chopped zucchini
3 cups flour
2 ½ cups sugar
1 ¼ cups vegetable oil
4 eggs beaten
1 tbsp plus 1 tsp vanilla
2 tsps ground cinnamon
1 ½ tsp salt
1 ½ tsp baking soda
1 5sp ground cloves
½ tsp baking powder
2/3 cup raisins
½ cup chopped nuts
Heat oven to 325°. Grease bottoms of 2 loaf pans.
Beat ingredients on low speed, scraping constantly, 1 minute.
Beat on medium for 1 minute.
Pour into pans. Bake one hour until toothpick comes out clean.
Cool 10 minutes. Remove from pans.
Cool completely and serve.
Mom's Stawberry Jello
Mom’s Strawberry Jello Salad
1 pkg wild strawberry jello
1 pkg frozen strawberries
1 pkg dream whip
1 can peaches or fruit cocktail
handful of miniature marshmallows
Dissolve jello as pkg directs, add marshmallows, canned fruit and frozen fruit.
Let partially set.
Mix dream whip up as pkg directs. Fold into jello.
Let set completely
submitted by Melanie I.
1 pkg wild strawberry jello
1 pkg frozen strawberries
1 pkg dream whip
1 can peaches or fruit cocktail
handful of miniature marshmallows
Dissolve jello as pkg directs, add marshmallows, canned fruit and frozen fruit.
Let partially set.
Mix dream whip up as pkg directs. Fold into jello.
Let set completely
submitted by Melanie I.
Cheesecake
Aunt Vir's Cheesecake
1 can crescent rolls
3 8oz pkgs of cream cheese
5 eggs
1 cup sour cream
1 1/3 cups sugar
1 tsp vanilla
Pat crescent rolls on bottom of 9”x12” pan…put seams together to cover bottom.
Blend cream cheese and eggs together
Gradually add sugar, sour cream and vanilla
Pour over rolls
Bake at 350° for 30-40 minutes
Turn off oven and leave in oven until golden brown
Sprinkle with cinnamon.
submitted by Melanie I.
1 can crescent rolls
3 8oz pkgs of cream cheese
5 eggs
1 cup sour cream
1 1/3 cups sugar
1 tsp vanilla
Pat crescent rolls on bottom of 9”x12” pan…put seams together to cover bottom.
Blend cream cheese and eggs together
Gradually add sugar, sour cream and vanilla
Pour over rolls
Bake at 350° for 30-40 minutes
Turn off oven and leave in oven until golden brown
Sprinkle with cinnamon.
submitted by Melanie I.
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