Karin's Recipes
Sharon's Pie
3 Egg Whites, beaten stiff
20 Ritz Crackers, crushed
3/4 C. pecans, chopped
1 C. sugar
l t baking powder
1 t vanilla
Beat egg whites and add the rest of the ingredients. Pour into a greased pie pan. Bake at 350 for 20 minutes. Cool and add Cool Whip topping.
20 Ritz Crackers, crushed
3/4 C. pecans, chopped
1 C. sugar
l t baking powder
1 t vanilla
Beat egg whites and add the rest of the ingredients. Pour into a greased pie pan. Bake at 350 for 20 minutes. Cool and add Cool Whip topping.
Terri's Dieter's Dream
Preheat over to 350.
Crumble together:
1/2 c. butter or oleo
1 cup flour
Press into glass or alum 9x13 pan. Bake 25 mins or until lightly browned. Cool
Filling:
1 8 oz. pkg cream cheese
1 lg. tub whipped topping
1 pkg choc instant pudding
1 milk choc. bar
l cup confectioners sugar
2 cups milk
1 pkg. vanilla instant pudding
Cream together softened cream cheese, sugar, 1/2 tub cool whip and mix well. Spread over cooled pecan crust. Whip together pudding mixes and milk; spread over cream cheese mixture. Then spread remaining whippted topping over that. Shred choc. bar over topping and refrigerate overnight.
Beth's Unstuffed Bell Pepper Soup
1 1/2 lbs ground beef
3 lg. green peppers, chopped
l lg. onion, chopped
2 cans(14 1/2 oz.) Condensed tomato soup
2 cans (28 oz) Crushed tomatoes, undrained
1 can (4 oz) mushroom stems and pieces, drained
1 1/2 cup cooked rice
In large saucepan, cook ground beef, peppers, and onion over medium heat until meat is no longer pink. Drain. Stir in broth, tomato soup, crushed tomatoes and mushrooms. Bring to a boil. Reduce heat, cover and simmer for at least 30 minutes. Meanwhile, cook rice. Add rice and heat through.
3 lg. green peppers, chopped
l lg. onion, chopped
2 cans(14 1/2 oz.) Condensed tomato soup
2 cans (28 oz) Crushed tomatoes, undrained
1 can (4 oz) mushroom stems and pieces, drained
1 1/2 cup cooked rice
In large saucepan, cook ground beef, peppers, and onion over medium heat until meat is no longer pink. Drain. Stir in broth, tomato soup, crushed tomatoes and mushrooms. Bring to a boil. Reduce heat, cover and simmer for at least 30 minutes. Meanwhile, cook rice. Add rice and heat through.
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Linda Smalley's Chocolate Pound Cake
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This is Karen's Sweet Roll recipe that we have enjoyed so much so many times. She is sharing. Thank you but don't stop bringing them!
Sweet Roll Recipe (can also be used for dinner rolls
This is the most simplified version of the recipe I use to make the rolls I bring to our meetings. Please note that you should only use bulk yeast. Do not use the small packets bought in the grocery store. I get mine at Sam's. It comes in a sealed package containing two bags. These keep for two or three years in the freezer.
Ingredients: Bulk yeast - 2 tbsps.
Sugar - 1/2 cup
Salt - 1 tsp.
Water - 1 cup very warm
Eggs - 3
Margarine - 1 stick melted
Flour - 4 cups (I use 3 1/2)
In a 4 qt. bowl put two tablespoons of bulk yeast. Add 1/2 cup of sugar, and 1 tsp. of salt. Pour into these dry ingredients one tap-water hot cup of water and mix. Add the eggs and mix well. Add the melted margarine stirring the mixture as you add it, and mix. Add the flour. I add two cups, add the third, and when this is well mixed, I add 1/2 more cup. Mix well. The batter should have elasticity and it is sticky. Spray the top with PAM, cover with saran wrap and refrigerate for at least an hour (can be overnight).
With a spatula, scrape out the batter on to a floured surface. Make sure your hands/the top of the batter are floured somewhat and work it into a log shape. It should be about two feet long and look something like a loaf of french bread. Be sure it is floured as you roll it into a rectangle with a rolling pin.
Cover the top of this flat surface of dough with melted margarine. Sprinkle the whole thing with sugar and cinnamon. Begin rolling at one end and roll from end to end one roll. Go back to the end you began on and roll again and again until it is rolled up. Pull the back side of the roll over the part that is already rolled. Cut in one-inch pieces and place side-by-side on a 9 x 13 pan with sides. I put 5 on the 9" side and six or seven on the 13" side. You can tell what works.
Let rise for about 30-45 minutes. Bake at 350 degrees for 22 minutes.
Icing: I guess at this but it is probably 2 cups of confectioners sugar and enough water to make it spread easily. Add maple flavoring to taste.
If you have any questions, let me know.
This is the most simplified version of the recipe I use to make the rolls I bring to our meetings. Please note that you should only use bulk yeast. Do not use the small packets bought in the grocery store. I get mine at Sam's. It comes in a sealed package containing two bags. These keep for two or three years in the freezer.
Ingredients: Bulk yeast - 2 tbsps.
Sugar - 1/2 cup
Salt - 1 tsp.
Water - 1 cup very warm
Eggs - 3
Margarine - 1 stick melted
Flour - 4 cups (I use 3 1/2)
In a 4 qt. bowl put two tablespoons of bulk yeast. Add 1/2 cup of sugar, and 1 tsp. of salt. Pour into these dry ingredients one tap-water hot cup of water and mix. Add the eggs and mix well. Add the melted margarine stirring the mixture as you add it, and mix. Add the flour. I add two cups, add the third, and when this is well mixed, I add 1/2 more cup. Mix well. The batter should have elasticity and it is sticky. Spray the top with PAM, cover with saran wrap and refrigerate for at least an hour (can be overnight).
With a spatula, scrape out the batter on to a floured surface. Make sure your hands/the top of the batter are floured somewhat and work it into a log shape. It should be about two feet long and look something like a loaf of french bread. Be sure it is floured as you roll it into a rectangle with a rolling pin.
Cover the top of this flat surface of dough with melted margarine. Sprinkle the whole thing with sugar and cinnamon. Begin rolling at one end and roll from end to end one roll. Go back to the end you began on and roll again and again until it is rolled up. Pull the back side of the roll over the part that is already rolled. Cut in one-inch pieces and place side-by-side on a 9 x 13 pan with sides. I put 5 on the 9" side and six or seven on the 13" side. You can tell what works.
Let rise for about 30-45 minutes. Bake at 350 degrees for 22 minutes.
Icing: I guess at this but it is probably 2 cups of confectioners sugar and enough water to make it spread easily. Add maple flavoring to taste.
If you have any questions, let me know.
Ann's Beacon Hill Cookies
1 cup semi sweet chocolate chips
2 eggs whites
dash of salt
1/2 cup sugar
1/2 t vanilla
1/2 t vinegar
3/4 cup walnuts if desired
Heat oven to 350
Melt chocolate over hot water....Beat egg whites with salt until foamy....Gradually add sugar , beating well. Beat until still peaks form. Fold in chocolate and nuts.
Drop by teaspoon on greased cookie sheet. Bake 10 mins. Makes 3 dozen.
2 eggs whites
dash of salt
1/2 cup sugar
1/2 t vanilla
1/2 t vinegar
3/4 cup walnuts if desired
Heat oven to 350
Melt chocolate over hot water....Beat egg whites with salt until foamy....Gradually add sugar , beating well. Beat until still peaks form. Fold in chocolate and nuts.
Drop by teaspoon on greased cookie sheet. Bake 10 mins. Makes 3 dozen.
Pink Stuff
1 21 oz. can cherry pie filling
1 8 oz. can crushed pineapple, drained
1 cup chopped pecans
1 14 oz. can sweetened condensed milk
1 16 oz. container cool whil
Mix all ingredients in a large bowl. Chill several hours.
Makes 12 servings.
1 8 oz. can crushed pineapple, drained
1 cup chopped pecans
1 14 oz. can sweetened condensed milk
1 16 oz. container cool whil
Mix all ingredients in a large bowl. Chill several hours.
Makes 12 servings.
Fran Carey's Pineapple Fluff
1 3 oz, box Island Pineapple Jello
1/4 cup boiling water
2 6 oz. yogurt(I used lemon flavor)
1 8 oz. Cool Whip
Dissolve jello in hot water. Add yogurt and mix well. Add Cool Whip and mix well. Can be put on a graham cracker crust if you wish.
1/4 cup boiling water
2 6 oz. yogurt(I used lemon flavor)
1 8 oz. Cool Whip
Dissolve jello in hot water. Add yogurt and mix well. Add Cool Whip and mix well. Can be put on a graham cracker crust if you wish.
Pat's Broccoli Salad
1 bunch broccoli flowerettes
chopped celery and peppers
1 can water chestnuts
3 boiled eggs chopped
Dressing: Mayo, lemon juice, seasoned salt, celery seeds, pepper
Mix dressing and pour over broccoli. Top with bacon bits and sliced eggs. I also added dried cranberries and pecans.
chopped celery and peppers
1 can water chestnuts
3 boiled eggs chopped
Dressing: Mayo, lemon juice, seasoned salt, celery seeds, pepper
Mix dressing and pour over broccoli. Top with bacon bits and sliced eggs. I also added dried cranberries and pecans.
Margo's Calico Beans
6 slices bacon
1/2 lb ground chuck
l med. onion, chopped
1/2 green and red pepper, chopped
3/4 cup catsup
1/2 cup firmly packed brown sugar
2 t dried mustard
1 T vinegar
1 can pork & beans
1 can kidney beans
1 can lima or butter beans
1 can black beans
Cook bacon in lg. skillet until crisp; remove to paper towel to drain. crumble...Cook beef in remaining fat until no longer pink, add onions and peppers, saute until tender.
Combine beef, onions, peppers, catsup, brown sugar, mustard and vinegar in a 3 qt. baking dish. Partially drain all the beans and add to beef mixture, stirring gently to mix. Sprinkle top with bacon. Bake 350 for 40 minutes. Enjoy!
1/2 lb ground chuck
l med. onion, chopped
1/2 green and red pepper, chopped
3/4 cup catsup
1/2 cup firmly packed brown sugar
2 t dried mustard
1 T vinegar
1 can pork & beans
1 can kidney beans
1 can lima or butter beans
1 can black beans
Cook bacon in lg. skillet until crisp; remove to paper towel to drain. crumble...Cook beef in remaining fat until no longer pink, add onions and peppers, saute until tender.
Combine beef, onions, peppers, catsup, brown sugar, mustard and vinegar in a 3 qt. baking dish. Partially drain all the beans and add to beef mixture, stirring gently to mix. Sprinkle top with bacon. Bake 350 for 40 minutes. Enjoy!
Patty's Chicken Salad
4 to 6 chicken breasts - cooked & shredded
4 green onions, chopped
1 cup pecans, chopped
1/4 T Morton's seasoned salt
1/4 T Tiger Seasoning-This is a sauce kind of like Worchestershire, but spicier. BiLo has it.
1/4 cup sugar
1/2 cup applesauce
1/2 cup mayonnaise
1/2 cup sweet cubed pickles or relish
1/4 cup diced celery
Mix all ingredients well and refrigerate overnight.
4 green onions, chopped
1 cup pecans, chopped
1/4 T Morton's seasoned salt
1/4 T Tiger Seasoning-This is a sauce kind of like Worchestershire, but spicier. BiLo has it.
1/4 cup sugar
1/2 cup applesauce
1/2 cup mayonnaise
1/2 cup sweet cubed pickles or relish
1/4 cup diced celery
Mix all ingredients well and refrigerate overnight.
Shirley's Corn and Pea Marinated Salad
2 cans LeSeur peas with small onions and mushrooms, drained
2 cans shoe peg whole-kernel white corn, drained
l lg jar chopped pimento
1 sweet onion, chopped
1 green pepper, diced
1 cup celery, diced
1 can sliced water chestnuts, drained
1/4 cup vinegar
1/2 cup sugar
1/4 cup oil
1 tsp. salt
dash pepper
1 pkg. original ranch dressing
Put peas, corn and pimento in colander and drain. Add onions, green pepper, celery and water chestnuts. Combine vinegar, oil, sugar, salt, and pepper. Sprinkle Ranch dressing over all. Mix all together. Refrigerate one day before serving. Keeps several days.
2 cans shoe peg whole-kernel white corn, drained
l lg jar chopped pimento
1 sweet onion, chopped
1 green pepper, diced
1 cup celery, diced
1 can sliced water chestnuts, drained
1/4 cup vinegar
1/2 cup sugar
1/4 cup oil
1 tsp. salt
dash pepper
1 pkg. original ranch dressing
Put peas, corn and pimento in colander and drain. Add onions, green pepper, celery and water chestnuts. Combine vinegar, oil, sugar, salt, and pepper. Sprinkle Ranch dressing over all. Mix all together. Refrigerate one day before serving. Keeps several days.
Lorie's Ambrosia Fruit Salad
Don't you like her hat?
l lg. can pineapple chunks, drained
1 lg. can mandarin oranges, drained
1 lg. can maraschino cherries, drained
1 med. bunch seedless grapes
1 lg. container of sour cream
1 med. pkg. miniature marshmallows
1 med. pkg sweetened coconut flakes
Combine all ingredients until everything is fully covered and mixed. Refrigerate overnight for
best taste. Makes 10 to 12 servings.
1 lg. can mandarin oranges, drained
1 lg. can maraschino cherries, drained
1 med. bunch seedless grapes
1 lg. container of sour cream
1 med. pkg. miniature marshmallows
1 med. pkg sweetened coconut flakes
Combine all ingredients until everything is fully covered and mixed. Refrigerate overnight for
best taste. Makes 10 to 12 servings.
Stella's Strawberry Spinach Salad
Baby Spinach - Clean and cut off Stems
Strawberries - Clean and cut into bite-size pieces
Pecans or Walnuts - Cut into small pieces
Optional: grapes - cut in half, boiled eggs, cut small
Toss with Briannas homestyle blush wine
vinagarette dressing
Strawberries - Clean and cut into bite-size pieces
Pecans or Walnuts - Cut into small pieces
Optional: grapes - cut in half, boiled eggs, cut small
Toss with Briannas homestyle blush wine
vinagarette dressing
Marilyn's 8 Can Vegetable Soup
1 Can Hormel Chili with beans
1 Can Hormel Chili without beans
1 Can Okra-cut
1 Can Corn-whole kernel
1 Can Diced Tomatoes with green chilis
1 Can Diced Tomatoes with onion/green peppers
1 Can Veg All
1 Can Diced Potatoes
Empty all cans, including juice, into crock pot or stew pan and heat until hot. The longer the better. Makes a great vegetable soup without all the work.
1 Can Hormel Chili without beans
1 Can Okra-cut
1 Can Corn-whole kernel
1 Can Diced Tomatoes with green chilis
1 Can Diced Tomatoes with onion/green peppers
1 Can Veg All
1 Can Diced Potatoes
Empty all cans, including juice, into crock pot or stew pan and heat until hot. The longer the better. Makes a great vegetable soup without all the work.
Ramen Noodle Salad
This recipe is from Janice and was brought to a family reunion by Geneva G. and shared with me by Brenda W. It is really good and easy. Brenda at one time owned a local restaurant and is an excellent cook.
2 pkgs. chicken flavor ramen noodles(do not cook)
1 lb. coleslaw mix
1 bunch green onions
1/2 cup chopped bell pepper(left out since it doesn't agree with me)
1 cup sunflower seeds
Dressing::
3/4 c. oil
1/3 c. white vinegar
1/2 c. sugar
2 packets seasoning from noodles
Break noodles into pieces in large bowl. Add coleslaw mix, green onions, green peppers(if you use them), and sunflower seeds. Mix well.
Stir dressing ingredients together and pour over noodle mixture. Stir well until dressing coats mixture. Put into refrigerator overnight.
2 pkgs. chicken flavor ramen noodles(do not cook)
1 lb. coleslaw mix
1 bunch green onions
1/2 cup chopped bell pepper(left out since it doesn't agree with me)
1 cup sunflower seeds
Dressing::
3/4 c. oil
1/3 c. white vinegar
1/2 c. sugar
2 packets seasoning from noodles
Break noodles into pieces in large bowl. Add coleslaw mix, green onions, green peppers(if you use them), and sunflower seeds. Mix well.
Stir dressing ingredients together and pour over noodle mixture. Stir well until dressing coats mixture. Put into refrigerator overnight.
Pat's Sour Cream Pound Cake
1/2 c. butter, soften
1/2 c. shortening
3 c. sugar
6 eggs separated
3 c. sifted cake flour
1/4 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 8 oz. sour cream
Cream butter and shortening; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition. Combine flour, baking powder, soda, salt; add to creamed mixture. Beat egg whites, at room temperature, until stiff; gently fold into batter. Pour batter into a greased and floured 10" tube pan. Bake at 325 for 1 1/2 hours; remove from pan and cool completely. This cake gets better the next day.
1/2 c. shortening
3 c. sugar
6 eggs separated
3 c. sifted cake flour
1/4 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 8 oz. sour cream
Cream butter and shortening; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition. Combine flour, baking powder, soda, salt; add to creamed mixture. Beat egg whites, at room temperature, until stiff; gently fold into batter. Pour batter into a greased and floured 10" tube pan. Bake at 325 for 1 1/2 hours; remove from pan and cool completely. This cake gets better the next day.