Author: Marcia Young

Categories
Cookbook Miscellaneous

Crispix Mash

One of the times we made this, we discovered the recipe card for the Crispix Mash in the oven with the mash. The baked card is still in the recipe box.

MIX TOGETHER IN LARGE BOWL:
1 box Rice Chex
1 box Crispix
1 box Corn Chex
1 box golden raisins
1 lb. whole pecans
1 bag flaky coconut

1 lb. margarine
2 lbs. brown sugar
1 C. light corn syrup
1 tsp. salt
2 tsp. vanilla

Combine the margarine, brown sugar, syrup and salt in a saucepan and cook until it comes to a rolling boil. Simmer 5 minutes. Add vanilla. Pour over mixture in bowl and stir well. Pour onto shallow pans, layer 2″ high. Bake at 200º for 1 hour, stirring every 15 minutes. Place on waxed paper immediately after taking from the oven to cool.

Categories
Breads & Rolls Breakfast Cookbook

Aunt Lois’ English Muffin Bread

2 pkgs. dry yeast
6 C. flour, unsifted
1 T. sugar
1 tsp. salt
1/4 tsp. baking soda
2 C. milk
1/2 C. water
Cornmeal

Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120° to 130°). Add to dry mixture; beat well. Stir in rest of flour to make a stiff batter. Spoon into two 8 1/2 x 4 1/2″ pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover, let rise in warm place for 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool.

Categories
Breakfast Cakes Cookbook

Corky’s Coffee Cake

1 pkg. white cake mix
1 pkg. instant coconut pudding
1 C. water
1/2 C. oil
1 egg
1 tsp. vanilla
1 tsp. butter flavoring

STREUSEL MIXTURE:
1/2 C. sugar
1/2 C. pecans, chopped
1/2 tsp. cinnamon

FROSTING:
1 C. powdered sugar
1 tsp. vanilla
2 T. milk
1/2 tsp. butter flavoring

Mix all ingredients for 8 minutes with mixer on medium speed. Put half of mixture in 9×13″ pan. Sprinkle with half the streusel mixture; add remaining batter and then rest of streusel mixture. Bake for 40 minutes, cook 10 minutes and drizzle with frosting.

Categories
Breakfast Cakes Cookbook

Candy Cane Coffee Cake

Aunt Leta, Aunt Elaine and I would get together once a month at each other’s house. The person hosting got to plan the activities for the day. Sometimes we painted, wallpapered, cleaned and sometimes we baked. This was an activity that we made at Leta’s (the bread maker) house before Christmas one year.

2 C. sour cream
2 pkgs, yeast
1/2 C. warm water
1/4 C. butter
1/3 C. sugar
2 tsp. salt
2 eggs
About 6 C. flour
Fruit filling of your choice (can use can of prepared pie filling)

FROSTING:
2 C. powdered sugar
2 T. water

  1. Heat sour cream over low heat until lukewarm.
  2. Dissolve yeast in warm water. Stir in sour cream, butter, sugar, salt, eggs and 2 cups flour. Beat until smooth.
  3. Mix in enough flour to make dough easy to handle.
  4. Turn dough onto board, knead until smooth, about 10 minutes.
  5. Place in greased bowl, turn greased-side up.
  6. Cover and let rise until double, about 1 hour.
  7. Heat oven to 375º.
  8. Punch down dough; divide into 3 parts.
  9. Roll each into a 15×6″ rectangle. Place rectangle on a greased baking sheet. With scissors, make 2″ cuts at 1/5″ intervals along both long sides of rectangle.
  10. Spread fruit filling down center of rectangle.
  11. Crisscross strips, stretch dough into candy cane shape (approximately 22″).
  12. Bake 15 to 20 minutes.
  13. While warm, brush candy cane with butter and drizzle with icing.
  14. Decorate with green and red maraschino cherries as holly and berries.
Categories
Breakfast Cookbook Egg Pork

Market Square Ham Soufflé

16 slices white bread
4 C. ham, diced
16 oz. Swiss cheese, shredded
16 oz. Cheddar cheese, shredded
6 eggs
3 C. milk
1/2 tsp. onion salt
1/2 tsp. dry mustard
3 C. cornflakes, crushed
1/2 C. butter, melted

  1. Trim crust from bread and cube.
  2. Grease a 9×13″ baking dish and layer the following:
    • Bread to cover bottom of pan;
    • 2 cups ham
    • 8 ounces Swiss cheese and 8 ounces Cheddar cheese
    • Repeat layers
  3. Combine milk, eggs and seasonings.
  4. Pour over layers.
  5. Refrigerate overnight.
  6. Remove from refrigerator 1/2 hour before baking.
  7. Combine cornflakes and melted butter. Sprinkle over top of casserole before baking.
  8. Bake at 375º for 40 minutes.
Categories
Beverages Cookbook

Percolator Punch

Not sure of where this originated, Mom or Kathryn. Maybe another sister will know. I do know that Mom liked the punch, so does Kathryn.

1 qt. apple cider
1 pt. cranberry juice
1 pt. orange juice
1/2 C. sugar
1 tsp. whole allspice
1 tsp. whole cloves
3 cinnamon sticks

Put liquid ingredients in bottom of percolator coffeepot. Place sugar and spices in the percolator basket. Allow mixture to go through heating cycle. Serve hot.

Categories
Beverages Cookbook

Jacob’s Graduation Punch

1 – 12 oz. can orange juice concentrate, thawed
1 – 12 oz. can lemonade concentrate, thawed
1 – 6 oz. can limeade concentrate, thawed
1 large can pineapple juice
1 bottle Club soda
2 qts. ginger ale

Combine all juices. Add soda and ginger ale just before serving.

Categories
Beverages Cookbook

Ice Cube Punch

8 C. water
4 C. sugar
1 – 12 oz. can frozen orange juice
1 – 16 oz. bottle ReaLemon
1 – 46 oz. can pineapple juice
4 to 6 qts. ginger ale
Mint leaves or maraschino cherries for garnish

  1. Heat water and sugar until sugar dissolves.
  2. Mix in remaining ingredients and freeze in ice cube trays.
  3. Store in plastic bags in freezer.
  4. Place cubes in punch bowl and add ginger ale.

Make 20 to 30 minutes before serving so cubes can melt. Requires no extra ice. Can freeze mint and cherries in the punch cubes. For an individual serving, put 3 or 4 cubes in glass and add ginger ale or other white carbonated beverage.

Categories
Cookbook Main Dishes Pork

Tangy Pork Chops

4- 1/2″ thick pork chops
1/2 tsp. salt optional
1/8 tsp. pepper
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, sliced
1 – 14 1/2 oz. can stewed tomatoes
1/2 C. ketchup
2 T. cider vinegar
2 T. brown sugar
1 T. Worcestershire sauce
1 T. lemon juice
1 beef bouillon cube
2 T. cornstarch
2 T. water
Cooked rice, optional

  1. Place chops in slow cooker.
  2. Sprinkle with salt and pepper.
  3. Put onions, celery, green peppers and tomatoes on top of chops.
  4. Combine rest of ingredients, except cornstarch and water. Pour over vegetables.
  5. Cover and cook on low for 5 to 6 hours.
  6. Mix cornstarch and water until smooth. Stir into liquid in slow cooker.
  7. Cover and cook on high for 30 minutes, or until thickened.

Serve over hot rice, if desired.

Categories
Cookbook Main Dishes Pork Recipes with Pictures

Sunshine Fair Grilled Pork Tenderloin

For the Sunshine Fair, each member of the food committee was to multiply this recipe by 70 and grill the meat at home the night before the fair. It was getting dark when I started to grill so when Rich got home, we moved the floor lamp to the deck so we could see to finish grilling. Cooking this on our family vacation to the Northwest Angle has become a family tradition.

MARINADE:
6 large garlic cloves, chopped
2 T. soy sauce
2 T. fresh ginger root, grated
2 tsp. Dijon mustard
1/3 C. fresh lime juice
1/2 C. olive oil
Cayenne pepper to taste
4 pork tenderloins, about 3/4 lb. each, trimmed

MARINADE: In blender or small food processor, blend marinade ingredients with salt and pepper to taste. Put pork in large sealable plastic bag with marinade. Seal bag, pressing out excess air and put in a shallow baking dish. Marinate pork, chilled, turning occasionally, at least 1 day and up to 2 days.

Prepare grill. Let pork stand at room temperature about 30 minutes before grilling. Remove pork from marinade, grill on oiled rack, turning every 5 minutes, until meat thermometer registers 160º, about 15 to 20 minutes. Transfer meat to a cutting board and let stand 5 minutes before slicing.

Serves 6

NOTE: We always cook enough so that we can have cold pork sandwiches.