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Recipes Posted 8/22/88 & 10/6/99

  • All Day Macaroni & Cheese
  • Banana Nut Bread
  • Black Magic Cake
  • Broccoli & Rice Casserole
  • Cabbage Casserole
  • Cheesecake Brownies
  • Cherry No Bake Rum Balls
  • Chocolate Sandwiches
  • Chocolate Sheet Cake
  • Confectioner's Sugar Fudge
  • Melting Chocolate Cake
  • Mother's Best Fudge Cake
  • Peach Crumb Pie
  • Peach Crumb Pie #2
  • Peaches & Cream
  • Pink Panther Poop
  • Rhubarb Muffins
  • Rhubarb Pie
  • Slush Cake
  • Spicy Fruit Muffins
  • Sugar Bread
  • Sweet Cucumber Pickles (Frozen)
  • Wild Rice Soup




    Featured Recipe 8/22/88

    The following recipe was submitted by Teresa Johnson. Thank you, Teresa, for taking the time to share this delicious recipe!!!



    Wild Rice Soup
    
    2 medium stalks celery, sliced                     
    1 medium carrot, coarsely shredded
    1 medium onion, chopped (about 1/2 cup)
    1 small green pepper, chopped
    2 tblsp. margarine or butter
    3 tblsp. all-purpose flour
    1 tsp. salt
    1/4 tsp. pepper
    1 1/2 cups cooked wild rice with seasonings (i.e.,  Uncle Ben's)
    1 cup water
    1 can (10 1/2 oz.) condensed chicken broth
    1 cup half-and-half
    1/3 cup slivered almonds, toasted
    1/4 cup snipped parsley
    
    Cook and stir celery, carrot, onion and green pepper in margarine in 3-qt. saucepan 
    until celery is tender, about 5 minutes.
    Stir in flour, salt, and pepper.
    Stir in wild rice, water, and broth.
    Heat to boiling; reduce heat.
    Cover and simmer 15 minutes, stirring occasionally.
    Stir in remaining ingredients.
    Heat until just hot (do not boil).
    
    5 servings.
    
    
    

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Sandwiches Recipe By : Grandma Serving Size : 1 Preparation Time :0:00 Categories : Cookies Grandma's Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup soft butter 1 cup sugar 1 egg 1 teaspoon vanilla 1 cup milk 2 cups flour 1/2 teaspoon baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1/2 cup cocoa ***Marshmallow Filling*** 1/2 cup white shortening 2 cups powdered sugar 1 cup marshmallow cream 1 teaspoon vanilla 3 teaspoons or 4 teaspoons milk Mix all ingredients together in order. Beat until smooth. Drop by teaspoon onto greased pan. Bake for 7 minutes at 400 degrees F. Put on rack to cool. For frosting: Cream shortening and sugar together, then beat in rest of ingredients. Spread between cooled cookies to make sandwiches.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Confectioners Sugar Fudge Recipe By : Mom Serving Size : 1 Preparation Time :0:00 Categories : Candy Mom's Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds confectioner's sugar 12 ounces canned evaporated milk 2 tablespoons butter 12 ounces chocolate chips 6 tablespoons marshmallow cream 1 cup chopped nuts Combine sugar, milk, and butter in 3-quart heavy saucepan. Bring to a boil, stirring constantly. Boil 4 minutes. Add chocolate chips and marshmallow creme. Beat until chocolate melts and fudge thickens. Add nuts. Turn into a buttered 8" square pan. When cool and firm, cut in 36 or 49 pieces. Makes about 3 pounds.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mother's Best Fudge Cake Recipe By : Mom Serving Size : 1 Preparation Time :0:00 Categories : Cakes Mom's Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces unsweetened chocolate 2/3 cup sugar 1/2 cup milk 1 large egg -- beaten 1/2 cup shortening 1 cup sugar 1 teaspoon vanilla 2 large eggs 2 cups sifted flour 1 teaspoon baking soda 1/4 teaspoon salt 2/3 cup milk Combine chocolate, 2/3 cup sugar, 1/2 cup milk and 1 egg. Cook over medium heat until mixture thickens. Set aside and cool. Cream together shortening and 1 cup sugar. Add vanilla, 2 eggs, flour, baking soda, salt, and 2/3 cup milk. Combine until well blended. Add cooked ingredients - mixing well. Bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach Crumb Pie Recipe By : Serving Size : 6 Preparation Time :1:00 Categories : Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups sliced peaches 1 cup sugar 3 tablespoons minute tapioca 2 tablespoons lemon juice 1/4 teaspoon salt 1/4 cup flour 1/4 teaspoon cinnamon 2 tablespoons butter or margarine 1 egg yolk 1 9 inch unbaked pie shell Mix together peaches, 3/4 cup sugar, tapioca, lemon juice and salt. Stir to blend. Let stand 15 mnutes. Pour mixture into pie shell and bake 35 minutes at 375 degrees F. Combine remaining sugar, cinnamon, flour, margarine and egg yolk. Work into crumb size of peas. Sprinkle and bake 12 minutes longer until light brown.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach Crumb Pie #2 Recipe By : Serving Size : 6 Preparation Time :1:00 Categories : Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 inch unbaked pie shell 2 1/2 tablespoons minute tapioca 3/4 cup sugar 1/4 teaspoon salt 4 cups sliced fresh peaches 1 tablespoon lemon juice ***Topping*** 1/3 cup brown sugar 1/4 cup flour 1/2 teaspoon cinnamon 2 1/2 tablespoons soft butter Mix tapioca, sugar and salt together. Place sliced peaches and lemon juice in large bowl. Pour dry ingredients over peaches. Let stand 5 minutes. Spoon into unbaked pie shell. Mix topping ingredients together with fork to size of peas. Sprinkle on top of pie. Bake 45-50 minutes at 425 degrees F.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peaches and Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large box apricot gelatin 1 quart sliced peaches 1 small tub whipped topping 1 cup sugar Make gelatin according to directions and pour into an 8" X 8" square pan. When set, cut into cubes. Slice peaches and add sugar to them. Fold in topping and peaches into cubed gelatin and chill until ready to serve.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rhubarb Pie Recipe By : Grandma Serving Size : 8 Preparation Time :1:00 Categories : Grandma's Pies Rhubarb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 3 tablespoons flour 1 large egg 2 cups chopped rhubarb pie crust Beat sugar, flour, and egg. Combine with rhubarb - mixing well. Pour into pie crust and bake at 400 degrees F. for 30-35 minutes.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Slush Cake Recipe By : Mom Serving Size : 1 Preparation Time :0:00 Categories : Desserts Mom's Tried And True Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1st Layer 1 1/2 cups flour 1 1/2 sticks margarine 3/4 cup chopped nuts 1/4 cup sugar 2nd Layer 8 ounces cream cheese 1/2 cup Cool Whip® 1 cup confectioner's sugar 3rd Layer 2 boxes Instant banana cream pudding 3 cups milk 9 ounces Cool Whip® Additional crushed nuts Mix ingredients for first layer and spread in ungreased 13" x 9" x 2" pan. Bake 15 minutes at 350 degrees. Cool. 2nd layer - Beat ingredients for second layer and mix until light. Spread over 1st layer. 3rd Layer - Mix the instant pudding in milk and spread over cream cheese layer. Top with cool whip and crushed nuts. Refrigerate 6 hours.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sugar Bread Recipe By : Aunt Joan Serving Size : 1 Preparation Time :0:00 Categories : Aunt Joan's Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yeast 1/4 cup lukewarm water 1 3/4 cups milk -- scalded 1/4 pound margarine 1/2 cup sugar 1 teaspoon salt 2 large eggs 6 cups flour Dissolve yeast in lukewarm water. Scald milk, add margarine and stir until melted. Add sugar and salt; stir until dissolved. When lukewarm, add eggs and beat well; add yeast and flour. Mix thoroughly until all the flour is moistened and smooth. Knead and form into a ball. Place in greased bowl and let rise until double in bulk. Punch and knead down. Place in bowl and let rise again. Cut into 2 equal parts. Mix 1 cup sugar with 2 teaspoons cinnamon. Work 1/2 cup of this mixture through each piece of dough. Then form each into a smooth loaf and place in bread pans. Cover and let rise until dough comes to top of pans. Bake at 350 degrees for about 1 hour or until nicely browned.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Cucumber Pickles (Frozen) Recipe By : Aunt Joan Serving Size : 1 Preparation Time :0:00 Categories : Aunt Joan's Freezing Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts small cucumbers, not peeled -- thinly sliced 1 onion -- sliced 2 tablespoons salt (use scant measurement) 1/2 cup vinegar 1 1/2 cups sugar Sprinkle salt over sliced cucumbers and let stand 2 hours. Stir once in a while to let salt dissolve. After 2 hours, drain well. Then mix vinegar with sugar. Pour over cucumbers and put into small individual containers. Leave head space. Freeze.

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    Featured Recipe 10/6/99

    The following recipe was submitted by Michelle. She writes: " wanted to share with you a quick & easy favorite of mine. Although its name is quite comical, the taste is out of this world! My family loves it and I hope that you will too!!" Thank you, Michelle, for taking the time to share this delicious and fun recipe!!!

    If you would like to find more great recipes like this, please visit Michelle's page Michelle's Country Cooking.



    Pink Panther Poop
    
    1 can Eagle brand condensed milk
    1 can cherry pie filling
    1 (8 oz) container of cool whip
    1 small can drained pineapple
    nuts, optional
    
    Mix it all up and chill for an hour. 
    Delicious & fast. Serves 12.
    
    

    - - - - - - - - - - - - - - - - - - Melting Chocolate Cake 8 oz. Unsalted Butter 8 oz. Semi-sweet Chocolate 4 Lg. Egg Yolks 5 Lg. Eggs 1 cup Sugar 1 cup All Purpose Flour Preheat oven to 500 F. Generously butter and flour six 6 oz. metal molds. Melt chocolate and butter (together). Whisk yolks, eggs, and sugar until tripled in volume. Whisk chocolate mixture into egg mixture. When all ingredients are well blended, whisk in flour until there are no lumps. Pour batter into molds, filling to 1/4" from top. Bake 7 minutes. Unmold and serve immediately.

    - - - - - - - - - - - - - - - - - - Chocolate Sheet Cake 1 1/4 cups butter 1/2 cup cocoa 1 cup water 2 cups flour 1 1/2 cups firmly packed brown sugar 1 tsp soda 1/2 tsp salt 1 tsp cinnamon 2 eggs 1 14-oz can sweetened condensed milk 1 tsp vanilla 1 cup 10x sugar 1 cup chopped nuts Preheat oven to 350. In small pan melt 1 cup butter, stir in 1/4 cup cocoa and 1 cup water. Bring to a boil and remove from heat. In large mixer bowl combine flour, brown sugar, soda, cinnamon and salt. Add cocoa mixture and eat well. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into greased 15x10-inch jelly roll pan. Bake 15 minutes or until it tests done. In small pan melt remaining 1/4 cup butter, stir in remaining 1/4 cup cocoa and sweetened condensed milk. Stir in 10x sugar and nuts. Spread over warm cake. YUMMY! The kids love this! :-)

    - - - - - - - - - - - - - - - - - - Rhubarb Muffins 2 cups flour 1 tbs baking powder 1/2 tsp cinnamon 1/4 tsp salt 1 large egg 1/2 cup brown sugar 3 tbs strawberry jam 3/4 cup milk 2 tbs butter or margarine melted 2 tsp vanilla 1 1/2 cups fresh diced rhubarb Combine all dry ingredients except the brown sugar. Whisk together brown sugar, egg and jam.then whisk in butter and milk and vanilla. Stir in rhubarb. Pour mixture over dry ingredients and mix just to moisten ingredients. Place in muffin cups about 2/3 full. Bake at 400 degrees until lightly browned and tested done, about 20 to 25 minutes. Makes about 18 muffins.

    - - - - - - - - - - - - - - - - - - Spicy Fruit Muffins 2 cup flour 3 tsp baking powder 1 tsp salt 1/8 tsp cloves 1/4 tsp nutmeg 1 cup shredded, pared apple 2/3 cup brown sugar or maple syrup 1/2 cup chopped walnuts 2 eggs, beaten 2/3 cup apple juice 1/4 cup butter, melted 1 cup bran flakes Sift together flour, baking powder, salt and spices. Stir in apple, brown sugar and nuts. In a separate bowl, combine eggs, juice and butter. Stir into apple mixture just until blended. Fold in bran flakes. Pour into oiled muffin pans, filling each cup about 2/3 full. Bake at 400 degrees for 15-20 minutes. Makes 12 muffins

    - - - - - - - - - - - - - - - - - - Broccoli & Rice Casserole 1 cup cooked rice 1 lrg. onion, minced 3 tbs. butter 3/4 cup milk 1 cup cooked rice 1 lrg. onion, minced 3 tbs. butter 3/4 cup milk 1 20-oz pkg. frozen broccoli, thawed 1 can cream of chicken soup 1 lb. Cheddar cheese 1 20-oz pkg. frozen broccoli, thawed 1 can cream of chicken soup 1 lb. Cheddar cheese Saute onion in butter until golden. Heat soup, milk and cheese together until cheese is melted. Mix all ingredients and pour into baking dish. Bake 30-40 min. in 350F oven. Serves 4-6.

    - - - - - - - - - - - - - - - - - - Banana Nut Bread 1/3 C butter or margarine, softened 1/2 C brown sugar 1 C mashed bananas (the riper, the better) 2 eggs 1/2 C chopped pecans 1 3/4 C flour 1 3/4 tsp. baking powder 1/4 tsp. salt 1/2 tsp. baking soda Sift together dry ingredients. Cream butter with sugar until light & fluffy. Add eggs & beat well. Stir in pecans. Add flour alternately with bananas. Grease bottom only (not sides) of loaf pan. Pour batter in pan & bake at 350 F for 45-55 minutes (until toothpick in center comes out clean). Cool on rack for about 10 minutes before removing from pan.

    - - - - - - - - - - - - - - - - - - Black Magic Cake 2 cups sugar 1 3/4 cups flour 3/4 cup cocoa 2 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 2 eggs 1 cup strong black coffee 1 cup buttermilk 1/2 cup vegetable oil 1 tsp. vanilla Heat oven to 350 degrees F. Grease and flour (2) 9" round pans or (1) 13"x 9" inch pan. Blend dry ingredients. Add rest of ingredients, beat on medium speed for 2 minutes. (Please note: batter will be thin) Pour batter into prepared pans. Bake at 30-35 minutes for round pans, 35 to 40 minutes for rectangle pan or until they test done. Cool 10 minutes, remove from pans and cool completely. Frost as desired.

    - - - - - - - - - - - - - - - - - - CHEESESCAKE BROWNIES Topping: 1 (8 ounce) package cream cheese, softened 2 Tablespoons margarine, softened 1/2 cup sugar 1 teaspoon vanilla 2 eggs Brownies: 4 ounces semi-sweet chocolate 3 Tablespoons margarine 1/2 cup sugar 1 teaspoon vanilla 1/2 cup flour 1/2 teaspoon baking powder 1/4 teaspoon salt Glaze: 1 ounce semi-sweet chocolate 2 teaspoons margarine Oven 350 degrees. Grease and flour 9" square pan. In small bowl, combine all topping ingredients; blend well. Set aside. In medium saucepan, melt 4 ounces chocolate and 3 Tablespoons margarine over low heat, stirring constantly until smooth. Remove from heat; cool 15 min. Add 1/2 cup sugar and vanilla; blend well. Beat in 2 eggs, 1 at a time, blending after each addition. Add flour, baking powder and salt; stir just until blended. Pour into prepared pan. Pour topping over batter. Bake 350 degrees for 40-50 min. or until toothpick inserted in center comes out clean. Cool completely. In small saucepan, melt glaze ingredients until smooth, stirring constantly. Drizzle over brownies. Refrigerate at least 4 hours. Cut into bars. Store in refrigerator. Yield 24 brownies.

    - - - - - - - - - - - - - - - - - - Cherry No Bake Rum Balls 2 1/2 lb. vanilla wafer crumbs 2 cups powdered sugar 2 cups nuts, finely chopped 2 cups coconut 1/2 cups light corn syrup 1 cup dark sweet cherries, well drained and chopped 1 1/2 Tbsp. rum extract Thoroughly mix all the ingredients, except the powdered sugar, together, blending well. Shape into 1-inch balls and roll in the powdered sugar. Makes approx. 100 Rum Balls

    - - - - - - - - - - - - - - - - - - Cabbage Casserole 1 head cabbage Salt and pepper to taste. 2 cans of Cream of Mushroom soup 1 cup milk. 8 - 10 whole wheat crackers (Wheatsworth, etc.) 2 cups shredded cheddar cheese. Cut one head of cabbage into approximately six to eight wedges and parboil in salted water in a large Dutch oven until fork-tender. Drain wedges and place into a lightly greased 13 x 9 x 2 casserole dish. Salt and pepper to taste. In a mixing bowl, blend two cans of Cream of Mushroom soup with one cup milk. Pour soup mixture over cabbage. Crush eight to ten whole wheat crackers (Wheatsworth, etc.) and sprinkle over cabbage misture. Over all, sprinkle 2 cups shredded cheddar cheese. Bake at 350 degrees for 30-45 minutes until bubbly and golden.

    - - - - - - - - - - - - - - - - - - All Day Macaroni and Cheese 8 Oz. elbow macaroni, cooked and drained 4 cups (16 Oz) shredded sharp Cheddar cheese, divided 1 can (12 Oz) evaporated milk 1 1/2 cups milk 2 eggs 1 teaspoon salt 1/2 teaspoon pepper Place the cooked macaroni in a 3 1/2 quart (or larger) slow cooker that has been coated with nonstick cooking spray. Reserve 1 cup of cheese, add remaining cheese and the other ingredients to the macaroni; mix well. Sprinkle with remaining 1 cup cheese, then cover and cook on low setting 5 to 6 hours, or until mixture is firm and golden around the edges. NOTE:: DO NOT remove the cover or stir until finished cooking.

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