Author: Marcia Young

Categories
Chicken Cookbook Main Dishes

Chicken Cordon Bleu

Chicken breasts, skinned, boned, halved and pounded thin
1 stick butter, melted
1 T. garlic salt
1 thin slice of ham for each chicken
1 slice Swiss cheese for each chicken breast
Herbed seasoned stuffing (I use Pepperidge Farm), crushed

Add the garlic to the melted butter. Dip chicken in butter mixture. Lay flat on crumbs. Layer ham and cheese on top of chicken. Roll chicken, ham and cheese jelly roll-fashion and secure with toothpick. Bake in a 9×13″ greased pan for 30 minutes in 350º oven.

Categories
Cookbook Salads Side Dishes

Elaine’s Strawberry Salad

1 can sweetened condensed milk
1 can strawberry pie filling
1 large container Cool Whip
1 can crushed pineapple, drained
1 ripe banana, mashed

Combine all ingredients in large bowl; mix well. Spoon into large rectangular dish. Freeze until firm. Serve frozen.

Categories
Breads & Rolls Cookbook

Bernie’s Rolls

I know you’re saying rolls, she never makes rolls. There was a time when we lived in Cedar Rapids that I made these rolls a lot. Melody and I went to Bernie’s house twice to learn from Bernie before we mastered the recipe.

2 c. milk
1 C. sugar
1 1/2 tsp. salt
1 C. mashed potatoes (fresh)
1/2 C. margarine
1/4 C. lukewarm water
2 pkgs. yeast
3 eggs, beaten
10 C. flour, or more

Scald the milk. Add sugar and salt. Remove from heat. Add potatoes and margarine. In a small bowl, mix lukewarm water and yeast. Make sure the water is just lukewarm when adding yeast. Add yeast mixture and eggs to milk mixture. Gradually add flour until dough is mixed. Place in large greased bowl. Let rise twice. Then ready to make any kind of rolls. Bake at 350º until light brown.

CINNAMON ROLLS: Divide dough; roll into a rectangle, spread melted margarine or butter on dough, sprinkle with brown sugar and cinnamon, roll and slice. Put in a greased 9×13″ pan.

Categories
Beef Cookbook Main Dishes

Barbecues

25 lbs. ground beef
1 1/2 large onions, finely chopped
6 – 10 1/2 oz. cans tomato soup
2 – 44 oz. bottles catsup
1 C. mustard
3/4 C. vinegar
Handful or 2 of brown sugar
Salt
Pepper

Brown ground beef in pan; drain. Put in roaster. Add rest of ingredients. Mix well. Simmer 2 hours. Don’t add vinegar until you taste mixture because different brands of catsup use different amounts of vinegar in their recipes. Just make it taste the way you want, a little more of this or a little more of that.

Serves 100.

Categories
Candy Cookbook

Grandma B’s Peanut Brittle

When I was pregnant with Jim, Thanksgiving celebration was in Dubuque. Grandma B brought a batch of peanut brittle with instructions to put it away and share with my family after everyone else had gone home. Not one other Young family member, but me, had any of that batch of brittle. It was great!

3 C. sugar
1/4 C. water
1 C. light corn syrup
2 C. (1 lb.) raw Spanish peanuts
1 tsp. butter
1 tsp. salt
2 tsp. soda

Combine sugar, water and syrup and boil until spins a thread. Add peanuts, stirring constantly. Cook until it turns golden brownish. Remove from heat and stir in butter, salt and soda. Pour onto buttered jelly roll pan. As candy cools, work up from pan with a spatula. When cool break into pieces.

Categories
Cookbook Cookies Desserts

Sort of Healthy Snickerdoodles

1 3/4 C. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 C. sugar
1/4 C. butter, softened
1 T. corn syrup
1 tsp. vanilla
1 large egg
3 T. sugar
2 tsp. ground cinnamon
Cooking spray

Preheat oven to 375°. Combine flour, baking soda and cream of tartar, stirring with a whisk. Combine 1 cup of sugar and butter in a large bowl, and beat with a mixer until well blended. Add the corn syrup, vanilla and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Chill for 10 minutes.

Combine 3 tablespoons sugar and cinnamon, stirring with a whisk. With moist hands, shape dough into forty-two 1″ balls. Roll balls in sugar mixture. Place balls 2″ apart onto baking sheets coated with cooking spray. Flatten balls with the bottom of a glass. Bake at 375° for 5 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove cookies from pans; cool completely on wire racks.

Yield: 42 cookies.

Categories
Cookbook Salads Side Dishes

Gail’s Coleslaw

2 bags cabbage, shredded
1 1/2 C. carrots, shredded
1/2 bunch green onions, chopped
1 green pepper, finely chopped
3/4 C. vegetable oil
1/3 C. vinegar
1/3 C. oil
1 C. sugar
1/2 tsp. mustard seeds
1 tsp. salt
1 tsp. celery seeds
1-3 oz. pkg. sugar-free lemon Jell-O

Combine cabbage, carrots, onion and green pepper in bowl. Heat remaining ingredients, except Jell-O, until comes to a boil. Add the Jell-O and stir until dissolved. Pour over vegetables. Refrigerate overnight.

Categories
Cookbook Desserts Pastries

Apricot Pecan Tassies

1 C. flour
1/2 C. butter or margarine, cut into pats
6 T. reduced-fat cream cheese
3/4 C. light brown sugar, packed
1 egg, slightly beaten
1 T. butter or margarine, softened
1/2 tsp. vanilla
1/4 tsp. salt
2/3 C. dried apricots, finely chopped
1/3 C. pecans, chopped

Preheat oven to 325º. Combine flour, 1/2 cup butter and cream cheese in a blender container or food processor. Process until the mixture forms a ball. Chill, wrapped in plastic wrap, for 15 minutes. Combine the brown sugar, egg, 1 tablespoon butter, vanilla and salt in a medium mixer bowl. Beat at medium-high speed until smooth. Stir in the apricots and pecans. Shape the dough into twenty-four 1″ balls. Press the balls over the bottoms and up the sides of 24 greased miniature muffin cups. Spoon the apricot mixture into the prepared muffin cups. Bake for 25 minutes, or until the filling is set. Cool in the muffin cups on a wire rack.

Categories
Appetizers Cookbook Dips Recipes with Pictures

Mustard Dip

Mustard Dip recipe from the Bartholomew Buffet - bbuffet.com

1 C. Miracle Whip
5 T. Boetzens mustard
1/2 C. sugar
1 tsp. garlic powder

Mix all together and serve as dip for pretzels.

Categories
Appetizers Cookbook

Three-Layer Cheesecake

3-8 oz. pkgs. cream cheese, softened and divided
3 T. pimento-stuffed green olives, chopped
2 tsp. olive juice
1 T. mayonnaise
1 C. (4 oz,) sharp Cheddar cheese, shredded
1-2 oz. jar diced pimentos, drained
1tsp. onion, grated
1/2 C. butter or margarine, softened
2 garlic cloves, pressed
1tsp. dried Italian seasonings
Assorted crackers
Green leafy lettuce of your choice
Grapes for garnish

Beat 1 package of cream cheese at medium speed with an electric mixer until creamy; stir in olives and olive juice. Spread olive mixture into bottom of plastic wrap-lined 8×4″ loaf pan. Beat 1 package cream cheese at medium speed until creamy; add mayonnaise and Cheddar cheese, beating until blended. Stir in pimientos and onion; spread over olive mixture. Beat remaining package of cream cheese and butter at medium speed until creamy; add garlic and Italian seasoning, beating until blended.
Spread garlic mixture over pimento mixture. Cover and chill at least 3 hours, or until firm.

To serve, turn on plate lined with leafy lettuce of your choice and remove plastic wrap. Surround cheesecake with crackers and garnish with a small bunch of red grapes. You can also slice the cheesecake thinly, put on lettuce lined individual plates with crackers and grapes.

Yield: 8 appetizer servings.