The recipes in this category have pictures to view.
2 – 8 oz. pkgs. spiral macaroni
2 C. real mayonnaise
1/2 C. vinegar
1/2 C. sugar
1 can Eagle Brand sweetened condensed milk
3 carrots, chopped
1 onion, chopped
1 green pepper, chopped
1 cucumber, chopped
Cook macaroni; drain and blanch with cold water. Put in bowl. Add carrots, green pepper, onion and cucumber. Add a little salt and pepper. Mix together mayonnaise, vinegar, sugar and milk. Pour and mix into macaroni mixture and refrigerate overnight for best results.
CREAM:
4 C. sugar
1 – 2 lb. bag brown sugar
2 C. margarine
BEAT IN:
3 lbs. crunchy or smooth peanut butter
1 dozen eggs
STIR IN:
1 tsp. salt
6 tsp. soda
18 C. quick oatmeal
1 – 2 lb. bag plain M & M’s
1 – 12 oz. pkg. chocolate chips
Bake at 350º for about 13 minutes. Makes 20 dozen.
This recipe was requested by many Bartholomews. It is remembered as THE lasagna recipe, and has been enjoyed at many family meals.
2 lbs. hamburger, browned
1 – 10 oz.. pkg. lasagna noodles, dry
1 – 12 oz. container cottage cheese
4 C. mozzarella cheese
1 – 12 oz. can “V-8” juice
2 – 6 oz. cans tomato paste
1 – 16 oz. can whole tomatoes, cut up
2 C. canned tomatoes
1 pkg. Tones dry spaghetti sauce
Mix “V-8″ juice, tomato paste, tomatoes, spaghetti sauce mix and mix with brown hamburger; bring to boil. Spray a 10×14” pan. Put dry noodles in pan, top with 1/2 cooked sauce. Add 1/2 cottage cheese, 1/2 mozzarella cheese, then make another layer of noodles, sauce, cottage cheese, mozzarella cheese, and sprinkle top with Parmesan cheese. Cover with foil and refrigerate overnight. Bake, covered, 1 hour at 375°. Remove the cover for last 15 minutes of baking time to let it brown.
This recipe Sue always served at card club. This would be good for MAD Week-end, a trip to Grandma’s house or anywhere for that matter. You must try!
8 C. crispy Chex mix
2 C. nuts (I use 1 can mixed and 1 can cashews)
1/2 C. butter
1 C. brown sugar
1/4 C. light Karo syrup
1/2 tsp. salt
1/4 tsp. baking soda
Combine the last 4 ingredients; bring to a boil for about 2 1/2 minutes, stirring constantly. Remove from stove and add 1/4 tsp. baking soda. Grease jelly roll pan or roaster. Pour Chex mix and nuts in pan. Pour syrup mixture over mix and bake at 225º for 1 hour, stirring every 15 minutes. Spread mix on wax paper to cool.
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.
1 stick butter
1 C. peanut butter
1 C. chocolate chips
8 C. (1 box) Crispix cereal
3 C. powdered sugar
Melt the first 3 ingredients together. Pour over cereal; mix well. Add 1 cup powdered sugar and mix. Put in large grocery bag. Add 2 more cups powdered sugar. Shake bag until coated well.
1 lb. sausage, browned
1 pkg. crescent rolls
1 1/2 C. frozen, loose hash browns
1 C. Cheddar cheese
1 C. Swiss cheese, shredded
5 eggs
1/4 C. milk
2 T. Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
Divide rolls into triangles. Place on pizza pan. Press edges together. Push up along sides of pan. Sprinkle meat, hash browns and cheese. Beat together eggs, milk, salt and pepper. Pour over pizza. Sprinkle with Parmesan cheese. Bake at 350º for 25 minutes.
NOTE: Can use mozzarella cheese in place of Swiss cheese.
(BIG BATCH)
9 C. Corn Chex
9 C. Rice Chex
9 C. Wheat Chex
3 C. nuts
6 T. Worcestershire sauce
1 tsp. garlic powder
2 sticks butter (can use margarine, but butter is better)
3 C. pretzels
1 tsp. onion powder
4 1/2 tsp. Lawry’s seasoned salt
Mix and put in 250º oven for 1 hour, stirring every 15 minutes.
Asparagus spears
Butter or olive oil
Garlic
Salt and pepper to taste
Clean spears and cut off tough ends. Line broiler pan with foil, melt butter (enough to coat asparagus) in saucepan; add some minced garlic to taste. Place spears in single layer on foil and pour butter over them. Place under broiler. Cook until tender and brownish. You need to keep turning them or they will burn. They will be on the crispier side. You can pick them up like a dill pickle to eat.
This easy soup is absolutely delicious by itself or served with tortilla chips, cheese and sour cream. Either way we eat it at least twice a month in the winter. I got it from Ellen, but since I make it more often, I got to put my name on it. Try it – you’ll see!
1 lb. chicken breast
1 3/4 C. water
1 can Campbell’s chicken broth
1 1/2 tsp. chili powder
1 can Mexi-corn
1 C. thick and chunky salsa
2 C. tortilla chips, broken
Cheese, shredded
In 2-quart saucepan I simmer water and chicken until chicken is cooked through. Remove chicken breasts; cut into bite-sized pieces and return to water. Add chicken broth and chili powder. Bring to boil; simmer, covered for 10 minutes. Add drained corn and salsa. Simmer, uncovered, for 5 minutes. Serve with chips and cheese on top. Excellent with corn bread.