Author: Marcia Young

Categories
Cookbook Desserts

Four-Layer Dessert

FIRST LAYER:
1 1/2 C. flour
1 C. margarine, softened

SECOND LAYER:
1 – 8 oz. pkg. cream cheese, softened
1 C. powdered sugar
1 C. Cool Whip

THIRD LAYER:
2 small pkgs. instant pudding, any flavor

FOURTH LAYER:
Remaining Cool Whip
1/2 C. pecans, chopped

FIRST LAYER: Mix together until crumbly and pat in a 9×13″ pan. Bake at 375º until light brown. Cool.

SECOND LAYER: Mix together and pour over first layer.

THIRD LAYER: Mix as directed on package and pour over second layer.

FOURTH LAYER: Mix together and spread over third layer. Refrigerate.

Categories
Cookbook Desserts Pies

Mt. T.O.P. Apple Pie

Apple pie making has been used for fund raising by the youth and adults of St. Luke’s United Methodist Church. Since 1986, youth and adults have gone to Mt. T.O.P (Tennessee Outreach Project) as volunteers in mission trip. The number of pies made is in the thousands. The Wednesday before Thanksgiving, Mary and I start baking at 3:00 a.m. and bake approximately 75 frozen apple pies, 95 fresh pumpkin pies and 30 pecans pies. That is the reason I bring dessert to most Thanksgivings.

CRUST:
2/3 C. (heaping) lard
2 C. flour
4 T. cold water
2 T. sugar
1 tsp. salt

FILLING:
1/4 C. sugar
1/4 C. flour
Apples, sliced, enough to fill crust heaping full
1 C. sugar
1/3 C. flour
Cinnamon
Butter

CRUST: Mix lard and flour with fork or pastry blender. Mix together water, sugar and salt. Add to flour mixture until combined. Makes a 2-crust pie when rolled out.

FILLING: Place the first 2 ingredients in bottom of rolled pastry crust and add apples. Sprinkle rest of sugar and flour over apples in crust. Sprinkle cinnamon on top and dot with butter. Put on top crust. Make a large “M” and “T” in top crust for venting. (In addition to the “M”, “T” venting, we also added a pie crust little apple and leaf to the top of the pie.) Pie can be frozen at this point or baked. If pie is frozen, remove from freezer and let sit at room temperature for about 1 hour. Brush top with milk or half and half, and sprinkle with white sugar. Bake at 350° to 375°, until apples are done but not mushy, about 1 to 1 1/2 hours. If top or edges brown too quickly, cover with foil.

Categories
Cookbook Desserts

Banana Split Dessert

1/2 C. butter or margarine, melted
2 C. graham cracker crumbs
2 eggs
2 C. powdered sugar, sifted
3/4 C. butter or margarine, softened
1 tsp. vanilla
1 – 20 oz. can crushed pineapple, well drained
4 medium bananas, sliced
1 – 9 oz. container frozen whipped topping, thawed
1/2 C. pecans, coarsely chopped
1-4 oz. jar maraschino cherries

Combine melted butter and cracker crumbs. Press into bottom of 9×13″ pan. Beat eggs on high speed of electric mixer until light, about 4 minutes. Add powdered sugar, butter and vanilla. Beat 5 minutes. Spread over crumbs. Chill 30 minutes. Spread pineapple over creamed mixture. Arrange bananas over the pineapple. Cover with whipped topping. Sprinkle with pecans. Garnish with cherries.

TIP: To keep bananas from turning brown, soak in drained juice before putting in dessert.

Categories
Cookbook Main Dishes Turkey

Turkey Tetrazzini

3 T. butter
3 T. flour
1 C. chicken bouillon
1/2 C. sherry
1/2 tsp. celery salt
1/2 tsp. garlic powder
1/2 tsp. white pepper
1 C. sour cream
1 1/4 C. half and half or milk
1/2 to 2/3 C. Parmesan cheese
3 C. cooked turkey or chicken, cubed
8 to 12 oz. fresh mushrooms, sliced
1 1/2 C. celery, chopped
1 C. sour cream
8 oz. thin spaghetti, cooked and drained
Parmesan cheese
Paprika

FOR SAUCE: Sauté flour in butter; stir in bouillon, sherry, celery salt, garlic powder, white pepper, sour cream, half and half, and Parmesan cheese.

To sauce add the turkey, mushrooms and celery. Put 1/2 of sauce in an oblong casserole dish. Place cooked and drained spaghetti in casserole over first layer of sauce. Add 1 cup sour cream to remainder of sauce; spoon this mixture over spaghetti. Generously sprinkle Parmesan cheese on top; dust with paprika. Bake at 325º for 30 minutes, until bubbly. Cut into squares after baking for easier serving.

Categories
Casseroles Chicken Cookbook Main Dishes

Chicken Casserole Ala Market Square

Used at St. Luke’s UMC Market Square Bazaar.

4 C. cooked chicken
1/2 C. green or red sweet peppers (red give nice color)
1/2 c. celery, chopped
1/2 C. onion, chopped, or 2 tsp. minced onion
4 eggs, beaten
1 C. mayonnaise (not salad dressing)
1 C. milk
1/2 C. chicken broth
1 can cream of mushroom soup
1 C. Cheddar cheese, grated
6 to 8 thin slices of white bread

Remove crust from bread. Spread the crusts on a cookie sheet and dry in a very low oven. Butter one side of the bread and place buttered-side down in a buttered 9×13″ pan. Cover with chicken and vegetables. Combine mayonnaise, eggs, soup and milk and pour over the ingredients in the pan. Cover with the bread crusts, which have been crumbled. Sprinkle on the cheese. Cover with plastic wrap and refrigerate overnight. Bake at 350º for 1 hour.

Categories
Casseroles Chicken Cookbook Main Dishes

Chicken Broccoli Casserole

2 – 10 oz. pkgs. frozen chopped broccoli
4 C. cooked chicken, cubed (is also good with ham or turkey)
1 1/2 C. instant rice
8 or more slices Velveeta cheese
1 – 10 oz. can cream of chicken soup
1 – 13 oz. can evaporated milk
1 – 3 oz. can onion rings or sauteed bread crumbs

Cook broccoli according to package directions (I just run hot water over to thaw and drain). Arrange in a 9×13″ pan in layers: rice, broccoli, meat and cheese. Combine soup and milk; pour over casserole. Bake at 350º for 35 to 40 minutes. Cover with onion or bread crumbs and bake 5 minutes more. This recipe can be made the day ahead and refrigerated.

Categories
Beef Casseroles Cookbook Main Dishes

Tater Tot Casserole

25 lbs. ground beef
2 large onions, finely chopped
5 – 50 oz. cans cream of mushroom soup
4 – 80 oz. pkgs. frozen tater tots

Brown ground beef and onion; drain. Divide ground beef into 5 greased 10×18″ cake-style pans (pans used in a steam table). Stir 1 can of soup into each pan. Distribute tater tots on top of ground beef mixture in all 5 pans. Bake at 350º for 45 minutes to 1 hour.

Serves 100.

Categories
Beef Casseroles Cookbook Main Dishes Pork

Settler’s Beans

This recipe was used for a Lenten Luncheon at the YWCA in Dubuque. While opening the beans, I cut my finger on the lid of one of the cans. After finishing getting everything into the crock pot with my hand wrapped in a towel, I decided that maybe I should have someone look at my finger. I was right, needed stitches.

1/2 lb. bacon
1/2 lb. ground beef
1/4 C. white sugar
1/2 C. brown sugar
1/4 C. ketchup
1 onion, diced
1 tsp. dried mustard
1 can butter beans
1 can kidney beans
1 can pork and beans

Fry ground beef and drain well. Lightly cook bacon; drain. Drain most of the juice from the beans. Combine all ingredients and bake, uncovered, for 1 hour at 350°. Can be cooked in the crock pot for 4 to 5 hours.

Categories
Cookbook Miscellaneous Vegetables

Grandma B’s Crystal Pickles

Put 25 dill size cucumbers in a brine strong enough to float an egg and enough to cover. Let stand 2 weeks. New cucumbers from your garden may be added to the brine during the first 4 or 5 days. Take out cucumbers and drain. Wash cucumbers well and cut in 1/8″ slices. Dissolve a piece of alum (walnut-size) in enough clear water to cover cucumbers. Let stand overnight. Fix in a sack: 2 sticks cinnamon, 17 whole cloves. Place spice sack, 1 quart of vinegar and 2 quarts of sugar in saucepan and bring to a boil. Pour over cucumber slices. For 3 mornings, drain off the liquid, bring to a boil and pour back onto cucumber slices. On the fourth morning, put cucumbers in jars; pour hot vinegar mixture over cucumbers and seal. Green food coloring may be added to the vinegar mixture on the fourth day. Process in hot water bath.

Makes 3 quarts.

HOW TO MAKE BRINE: Put water in crock; add salt until the egg floats.

Categories
Cookbook Miscellaneous

Ellen’s 4-H Jam

4 C. fresh strawberries, washed and hulled
4 C. sugar
2 T. lemon juice
Fruit Fresh per pkg, directions

Place berries in a large, heavy saucepan with half sugar and Fruit Fresh. Mix well. Bring to a full rolling boil and let boil 2 minutes, stirring constantly. Add remaining sugar, bring to a boil and boil 3 minutes, stirring constantly. Remove from heat. Stir in lemon juice. Pour into a large bowl and cool, stirring occasionally. Cover and let stand overnight at room temperature. In the morning, ladle into hot scalded jars. Cover with standard canning lids. Process in a boiling water bath for 15 minutes.

Makes 6 to 8 half-pints.