MIX TOGETHER AND FORM INTO 2 LOAVES:
1 1/2 lbs. ground ham 2 C. graham crackers, crushed
1 1/2 lbs. ground pork 3 eggs
1 1/2 lbs, ground beef 1 1/4 C. milk
MIX TOGETHER:
1 can tomato soup
1/3 C. ketchup
1/2 C. vinegar
1 1/2 C. brown sugar
1 tsp. dry mustard
Pour over loaves and bake for 1 hour at 350º.
1 3/4 C. oatmeal
1 3/4 C. flour
1 C. brown sugar
1 tsp. baking soda
1 C. butter
3 T. cornstarch
1 1/2 C. sugar
2 C. sour cream
2 C. raisins
4 egg yolks
Combine oatmeal, flour, brown sugar, baking soda and butter. Press 3/4 of the mixture into a 9×13″ pan. Bake at 350º for 10 minutes. Mix rest of ingredients and cook over medium heat until thick. Stir mixture constantly so it does not burn. Pour this over bottom crust and top with remaining crumb mixture. Bake at 350º for 20 minutes.
1 1/2 C. flour
1 tsp. soda
1 tsp. salt
2 tsp. cream of tartar
3 T. sugar
1 egg
2 T. margarine, melted
Milk
Combine dry ingredients. Add egg and enough milk to thin to desired consistency. Add melted margarine. Pour onto hot griddle. Serves 4.
NOTE: If you have extra batter, make it into pancakes and serve as a snack with jam or other spread.
1/2 C. margarine
1/2 C. flour
1/2 tsp. salt
1/3 C. onion, chopped
1/4 tsp. pepper
3/4 tsp. dried basil leaves
2 – 14 oz. cans chicken broth
1 – 16 oz. pkg. frozen California Blend vegetables
2 C. half and half
Velveeta cheese or cheese of your choice
Melt butter. Add onion. Cook until tender. Stir in flour, salt, pepper and basil. Mix well. Add broth and veggies. Stir to full boil. Cover and simmer until vegetables are tender, about 10 minutes. Stir in half and half, until slightly thickened. Add cheese, if desired.
1 – 20 oz. pkg. refrigerated sugar cookies
1 – 8 oz. pkg. cream cheese, softened
1/3 C. sugar
1/2 tsp. vanilla
Assorted fruit
1/4 to 1/2 C. orange marmalade, peach or apricot preserves
2 T. water
20 lbs. potatoes
DRESSING:
7 1/3 C. Miracle Whip
1 T. + 2 1/2 tsp. salt
1/2 tsp. pepper
1/2 C. yellow mustard
1 C. vinegar
24 eggs
3 2/3 C. sugar
3 2/3 C. milk (can use half and half)
1 2/3 C. onions chopped
1 C. celery, finely chopped
Cook potatoes, peel and dice. Hard boil eggs, peel and chop. Mix dressing ingredients and pour over combined potatoes and eggs. Blend well and chill.
Will serve 100 people.
1 head lettuce
2 to 3 stalks celery, chopped
1 green pepper, chopped
1 onion, diced
1 box frozen peas, rinsed under hot water and drained
1 pt. or less Miracle Whip
2 T. sugar
Cheddar cheese, grated
6 slices bacon, cooked and crumbled
Layer each ingredient in order listed. Sprinkle sugar over Miracle Whip. Refrigerate.
1/2 C. dried white pea beans, picked over and rinsed
Water
2 T. olive oil
1 large onion, chopped
3 stalks celery, chopped
2 cloves garlic, finely chopped
4 C. chicken broth
2 tsp. leaf basil, crushed
2 – 16 oz. cans diced tomatoes
2 medium-sized carrots, pared and chopped
1/2 C. orzo (rice-shaped) pasta
2 medium-size zucchinis, chopped (2 C.)
1/4 tsp. pepper
Parmesan or Romano cheese, freshly grated
MAKE-AHEAD TIP: This soup is best made ahead of time and reheated. Can be made and refrigerated, covered, for up to 3 days.
2 T. butter or margarine
1 large carrot, peeled, sliced or chopped
2 ribs celery, sliced 1/4″ thick
1 medium onion, finely chopped
1/2 to 1 tsp. dried thyme leaves
2 qts. chicken broth, canned or homemade
3 C. cooked chicken, chopped or shredded
2 C. (3 oz.) noodles (I use homemade-style noodles, or you could make your own)
Salt and pepper to taste
Melt the butter in soup pot. Add celery, onions and carrots; salt and pepper. Cook gently for 5 minutes. Add the thyme, broth and chicken meat. Bring the soup to a boiL reduce the heat, and simmer until the vegetables are tender, about 10 to 15 minutes. Return soup to boiling; add noodles and cook until tender, about 8 minutes. Stir in the parsley and salt and pepper to taste.
Makes approximately 8 servings.
These were first served at Jacob and Sharon’s rehearsal dinner on October 7, 1999.
3 lbs. roast beef, cubed
2 C. onions, chopped
2 green peppers, chopped
2 tsp. salt
2 T. chili powder, or as desired
1 can tomato soup
1/2 C. brown sugar
1/4 C. cider vinegar
2 tsp. Worcestershire sauce
1 tsp. dry mustard
Combine all ingredients in crock pot. Cook on high 8 hours. Stir with wire whisk until meat is shredded. Makes about 12 sandwiches.
NOTE: When I make a larger batch, I roast the beef in a very slow oven until tender. Shred the beef and put in the crock pot with the other ingredients and cook for several hours. You can also use a combination of both beef and pork roast for this recipe.