Compiled by Donna Mundwiler Bradley
1 cup mayo
2 hard cooked eggs, chopped
1½ tsp salt
1 tsp sugar
¼ tsp pepper
4 cups cooked peeled potatoes, cubed
3 oz pkg cream cheese
½ cup salad dressing
1 cup crushed pineapple (drained)
1 cup whipped cream(whipped)
½ cup maraschino cherries
½ cup green peppers(chopped)
½ cup pecans
1 11 oz. cottage cheese
1 medium bowl cool whip
1 small can crushed pineapple (drained)
1 small pkg strawberry jello
2 cup chopped nuts
Mix all ingredients in large bowl and chill.
10 slices white bread, crusts removed
1 tomato chopped
1 onion chopped
1 green pepper chopped
4 eggs
2 cups milk
1 tsp salt
¼ tsp pepper
1 small onion diced
3 tbsp butter
1 pkg chopped broccoli
1 cup cream of mushroom soup
1 can cream of chicken soup
1½ cups cooked rice
½ jar jalapeno pepper Cheese Whiz
12 oz smoked sausage(country style)
1 large onion
1 large green pepper cut in 1” pieces
1 cup diagonally sliced celery, cut in 1” slices
1 can (14½ oz) tomatoes, quartered
1 cup beef broth
1 can (8 oz) sliced pineapple in unsweetened pineapple juice
¼ tsp each garlic powder and pepper
1 tbsp brown sugar
2 tbsp cornstarch
While rice is cooking, cover and cook Sausage in ½ cup water about five minutes. Remove from water and cut in thin slices. Combine sausage, onion, green pepper and celery in large skillet. Cook until vegetables are tender crisp. Add tomatoes, broth and pineapple(drained, cubed and reserve the juice) and seasoning. Cover, simmer five minutes. Blend cornstarch with pineapple juice. Pour into meat and vegetable mixture. Cook until clear. Serve over rice.
1 can cream style corn
2 beaten eggs
2 tbsp butter
½ tsp salt
6 soda crackers
1 pt. Milk
Mix all ingredients and pour into greased casserole dish. Bake in 350° oven with casserole dish standing in pan of hot water until mixture sets. Do not over bake.
1 can undiluted cream of mushroom soup
3 cups hot cooked rice
1 lb. Lean beef round steak cut in ½ inch thick strips
I tbsp butter or margarine
2 cloves garlic(crushed)
1½ cups beef broth
1 cup sliced green onions including tops
2 green peppers cut in strips
2 tbsp corn starch
¼ cup each water and soy sauce
2 large fresh tomatoes cut in 1/8ths
3 oz. Pkg. Cream cheese softened
2 tbsp melted margarine
2 cups cooked cubes chicken
¼ tsp salt
⅟₈ tsp pepper
2 tbsp milk
1 tbsp chopped pimento
1 tbsp chopped chives or onions
I tsp salt
4 cups boiling water
1 ½ cups sharp cheddar cheese(shredded)
½ cup butter or margarine
½ cup milk
2 eggs well beaten
1 small clove of garlic
½ lb. Spaghetti
3 cups diced cooked chicken
1 can cream of chicken soup
2 tbsp grated parmesan cheese
1 can 13 oz. evaporated milk
½ cup buttered breadcrumbs
1 onion, finally chopped
1 tsp basil
¼ tsp pepper
1 tsp salt
¼ Cup vegetable oil
4 cloves garlic(diced)
½ tsp crushed red pepper(optional)
1 tbsp oregano flakes
1 tsp basil leaves
½ tsp salt
1-3 cans stewed tomatoes(Lady Lee is best-according to Gladys)
2 tbsp sugar
2 cups oyster crackers medium coarse
72 cup melted butter
2 tsp salt
dash pepper
¾ cup cream (coffee cream)
¼ Cup oyster liquor
¼ tsp worcestershire sauce
2 cups flour
4 tsp baking powder
½ tsp salt
4 tbsp shortening
¾ cup milk
1 pkg dates cut up
1 ½ cups boiling water
2 tbsp shortening
1 ½ cups sugar
1 egg
2 ¾ cups flour
1 tsp salt
1 tsp baking soda
1 tsp cream of tartar
1 cup chopped nuts
½ tsp vanilla
½ Cup sugar
1 tbsp corn starch
dash salt
dash nutmeg
2 tbsp margarine
1½ tbsp lemon juice(fresh, frozen or canned)
4 slices buttered bread
4 cups scalded milk
¾ Cup Sugar
¼ tsp salt
4 slightly beaten eggs
1 tsp vanilla
2 cups sugar
1 cup shortening
4 eggs
1 tsp soda
1 tsp baking powder
1 cup buttermilk
3 cups flour
2 tsp vanilla
1 cup raisins
½ lb. Butter
½ Cup sugar
3½ cups flour
Cream butter. Add sugar then flour. Mix well. Press into cake tin. Bake in 325-350° oven until lightly brown.
2 1oz. bottles red food coloring
2-3 tbsp quick chocolate mix
½ cup solid vegetable shortening
1½ cup sugar
2 eggs
1 cup buttermilk
2¼ cups cake flour
1 scant tsp salt
1 tsp vanilla
1 tbsp white vinegar
2 tsp baking soda
1 8 oz pkg cream cheese(softened)
1 14 oz. can sweetened condensed milk
⅓ cup lemon juice
1 tsp vanilla
1 graham cracker crust
1 can cherry pie filling(chilled)
5 eggs
1 lb. Cream cheese(two 8 oz. pkgs.)
¾ cup Sugar
1 cup evaporated milk
Juice of ½ lemon
crust - graham cracker or pie crust
1 pound butter or margarine
6 eggs
1 pound candied pineapple
1 pound candied cherries
1 pound pecans
1 box raisins
1 pound flour
1 pound sugar
3 oz. lemon extract
3 cups sugar
3 sticks margarine
8 oz. cream cheese
6 eggs
1½ tsp vanilla
1 cup shortening or ½ cup margarine
1 cup sugar
½ cup packed light brown sugar
1 tsp vanilla
2 eggs
2 cups unsifted all purpose flour
1 tsp baking soda
2 cups(12 oz.) pkg Reeses Peanut Butter Chips
1 cup sugar
¼ cup lemon juice
¼ cup cornstarch
1 tbsp butter
1½ cups water
1 9” baked pie shell
3 eggs, separated
¼ tsp cream tartar (egg white)
grated rind of 1 lemon
½ cup sugar
3 cups flour
2 cups sugar
1 cup vegetable oil
4 eggs
¼ Cup orange juice
3 tsp baking powder
2½ tsp vanilla
1 tsp salt
apple mixture
cube 4-5 apples
blend 2 tsp cinnamon with 5
tbsp sugar and sprinkle over
apples
1 lb. Carrots, grated raw
6 eggs
2¾ cups flour
2 cups oil
1 cup walnuts
1 cup raisins
2¼ cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cloves(powder)
1 tsp allspice
1 tsp ginger
1 tsp cinnamon
½ tsp salt
CLASSIC POTATO SALAD
1 cup mayo
½ chopped onion
2 tbsp white vinegar 2 hard cooked eggs, chopped
1½ tsp salt
1 tsp sugar
¼ tsp pepper
4 cups cooked peeled potatoes, cubed
In large bowl stir together first five ingredients until smooth. Add remaining
ingredients, toss to coat well. Cover, refrigerate at least two hours to blend
flavors. Makes about five cups.
HOLIDAY SALAD - Nana Bolen
3 oz pkg cream cheese
½ cup salad dressing
1 cup crushed pineapple (drained)
1 cup whipped cream(whipped)
½ cup maraschino cherries
½ cup green peppers(chopped)
½ cup pecans
Mix together cream cheese and salad dressing. Add pineapple and whipped cream.
Fold together. Add cherries, peppers and pecans. Freeze in ice trays when
ready to serve. Cut in squares and place on lettuce leaf.
COTTAGE CHEESE AND FRUIT SALAD
1 11 oz. cottage cheese
1 medium bowl cool whip
1 small can crushed pineapple (drained)
1 small pkg strawberry jello
2 cup chopped nuts
Mix all ingredients in large bowl and chill.
CHEESE STRATA
Excellent
1 tbsp butter or margarine10 slices white bread, crusts removed
1 tomato chopped
1 onion chopped
1 green pepper chopped
4 eggs
2 cups milk
1 tsp salt
¼ tsp pepper
Generously grease 8" square baking dish with butter. Cover the bottom of the
dish with five slices bread. Sprinkle bread with 1 cup cheese. Spread
vegetables evenly over cheese and bread. Cover with 1 cup cheese. Top with
remaining five slices of bread and cheese. In large measuring cup mix
remaining ingredients thoroughly. Pour over casserole so that all the bread is
soaked. Bake at 350° for 50-60 minutes.
BROCCOLI WITH RICE
Excellent
3 stalks celery, cut small 1 small onion diced
3 tbsp butter
1 pkg chopped broccoli
1 cup cream of mushroom soup
1 can cream of chicken soup
1½ cups cooked rice
½ jar jalapeno pepper Cheese Whiz
Saute until transparent celery and onion in butter. Add 1 pk chopped
broccoli(thawed), mushroom and chicken soup, and rice. Mix well. Place in
casserole dish. Top with Jalapeno pepper cheese whiz. Bake in 350° oven for 30
minutes.
SMOKED SAUSAGE WITH RICE
Very Good
4 cups hot cooked rice12 oz smoked sausage(country style)
1 large onion
1 large green pepper cut in 1” pieces
1 cup diagonally sliced celery, cut in 1” slices
1 can (14½ oz) tomatoes, quartered
1 cup beef broth
1 can (8 oz) sliced pineapple in unsweetened pineapple juice
¼ tsp each garlic powder and pepper
1 tbsp brown sugar
2 tbsp cornstarch
While rice is cooking, cover and cook Sausage in ½ cup water about five minutes. Remove from water and cut in thin slices. Combine sausage, onion, green pepper and celery in large skillet. Cook until vegetables are tender crisp. Add tomatoes, broth and pineapple(drained, cubed and reserve the juice) and seasoning. Cover, simmer five minutes. Blend cornstarch with pineapple juice. Pour into meat and vegetable mixture. Cook until clear. Serve over rice.
Nana Bolen's BAKED CORN
1 can cream style corn
2 beaten eggs
2 tbsp butter
½ tsp salt
6 soda crackers
1 pt. Milk
Mix all ingredients and pour into greased casserole dish. Bake in 350° oven with casserole dish standing in pan of hot water until mixture sets. Do not over bake.
Aunt Helen's POT ROAST
Excellent
Chuck Roast1 can undiluted cream of mushroom soup
Wrap chuck roast and mushroom soup in large piece of aluminum foil. Seal
securely. Bake in oven 250° all day. When finished roast will be tender, and
well done and moist. Gravy will be made.
PEPPER STEAK WITH RICE
3 cups hot cooked rice
1 lb. Lean beef round steak cut in ½ inch thick strips
I tbsp butter or margarine
2 cloves garlic(crushed)
1½ cups beef broth
1 cup sliced green onions including tops
2 green peppers cut in strips
2 tbsp corn starch
¼ cup each water and soy sauce
2 large fresh tomatoes cut in 1/8ths
While rice is cooking, pound steak to 1/4 inch wide strips. Sprinkle meat with
paprika and allow to stand while preparing other ingredients. Using large
skillet, brown meat in butter and add garlic and broth, Cover, simmer 30
minutes. Stir in onions and green peppers. Cover and cook five minutes more.
Blend cornstarch, water and Soy Sauce. Stir in meat mixture. Cook until clear
and thick. Add tomatoes and stir gently. Serve over rice.
SAVORY CHICKEN SQUARES
Excellent!
8 oz. Can Pillsbury refrigerator Crescent rolls3 oz. Pkg. Cream cheese softened
2 tbsp melted margarine
2 cups cooked cubes chicken
¼ tsp salt
⅟₈ tsp pepper
2 tbsp milk
1 tbsp chopped pimento
1 tbsp chopped chives or onions
Separate 8 oz. can Crescent rolls into 4our rectangles. Seal perforations.
Blend cream cheese, margarine until smooth. Add 2 cups cooked cubed chicken,
salt, pepper, milk, chives or onions, pimento and mix well. Spoon ½ cup
chicken mixture into center of rectangle and pull four corners to center of
mixture. Brush top with melted Margarine. Dip into ¾ cup seasoned
croutons(crushed). Bake on cookie sheet 20-25 minutes or until golden brown.
BAKED CHEESE GARLIC GRITS
Dad and I love this recipe
1 cup white hominy grits(quick)I tsp salt
4 cups boiling water
1 ½ cups sharp cheddar cheese(shredded)
½ cup butter or margarine
½ cup milk
2 eggs well beaten
1 small clove of garlic
Heat oven to 350°. Stir grits into salted boiling water in large heavy
saucepan. Return to a boil. Reduce heat, cook for 2 4-5 minutes stirring
occasionally. Add cheese, butter, milk, eggs and garlic stirring until all
cheese is melted. Pour into greased baking dish. Bake for one hour. Makes
about 6 servings.
CHICKEN TETRAZINI
½ lb. Spaghetti
3 cups diced cooked chicken
1 can cream of chicken soup
2 tbsp grated parmesan cheese
1 can 13 oz. evaporated milk
½ cup buttered breadcrumbs
1 onion, finally chopped
1 tsp basil
¼ tsp pepper
1 tsp salt
Cook spaghetti according to pkg directions. Drain well. In 1½ quart casserole
combine all ingredients except bread crumbs. Sprinkle bread crumbs on top.
Cover, bake 350° for 45 minutes or until heated thoroughly. Serves 6-8.
GRANDMOM’S LIGHT AND DELICIOUS SPAGHETTI SAUCE
(described by Dan and Adam)¼ Cup vegetable oil
4 cloves garlic(diced)
½ tsp crushed red pepper(optional)
1 tbsp oregano flakes
1 tsp basil leaves
½ tsp salt
1-3 cans stewed tomatoes(Lady Lee is best-according to Gladys)
2 tbsp sugar
Heat oil in skillet and add garlic and cook until light brown. Add oregano,
basil, and bring to boil. Cook for minimum 10 minutes although the longer it
stays on simmer the better it is.
SCALLOPED OYSTERS
Excellent
1 pt. Oysters2 cups oyster crackers medium coarse
72 cup melted butter
2 tsp salt
dash pepper
¾ cup cream (coffee cream)
¼ Cup oyster liquor
¼ tsp worcestershire sauce
Drain oysters saving liquor. Combine crumbs, butter, salt, pepper. Spread ⅟₃
of buttered crumbs in a greased 8x1¼ round pan. Cover with ½ of the oysters.
Using another ⅟₃ of crumbs spread a second layer; cover with remaining
oysters. Combine cream, oyster liquor with worcestershire sauce. Pour over
oyster, top with remaining crumbs. Bake 350° for 40 minutes. Serves 4.
Nana Bolen's ROYAL BISCUITS
2 cups flour
4 tsp baking powder
½ tsp salt
4 tbsp shortening
¾ cup milk
Stir together dry ingredients. Cut in shortening to size of coarse crumbs.
Make a well in center of dry mixture. Add milk all at once. Stir with fork
just until dough follows fork around bowl. Knead dough on lightly floured
board 10-12 strokes. Roll or pat dough to ½ inch thick. Cut with biscuit
cutter. Place on ungreased sheet. Bake 450° for 10-12 minutes.
Nana Bolen's DATE AND NUT BREAD
1 pkg dates cut up
1 ½ cups boiling water
2 tbsp shortening
1 ½ cups sugar
1 egg
2 ¾ cups flour
1 tsp salt
1 tsp baking soda
1 tsp cream of tartar
1 cup chopped nuts
½ tsp vanilla
Mix first 4 ingredients and let set until cool. Add beaten egg. Add next 4
ingredients(sifted together). Add nuts and vanilla and blend well. Pour into 2
greased and floured loaf pans and bake 325° for 1½-2 hours.
LEMON SAUCE
½ Cup sugar
1 tbsp corn starch
dash salt
dash nutmeg
2 tbsp margarine
1½ tbsp lemon juice(fresh, frozen or canned)
Mix first 4 ingredients. Gradually stir in water. Cook over low heat stirring
constantly until thick and clear. Blend in butter and lemon juice.
BREAD PUDDING
4 slices buttered bread
4 cups scalded milk
¾ Cup Sugar
¼ tsp salt
4 slightly beaten eggs
1 tsp vanilla
Add sugar, salt, eggs and vanilla to scalded milk( in 1½ quart casserole).
Place buttered bread whole into milk mixture. Stand casserole dish in shallow
pan of hot water and bake in medium oven 350° until firm, about one hour.
Serve warm with lemon sauce.
RAISIN POUND CAKE
2 cups sugar
1 cup shortening
4 eggs
1 tsp soda
1 tsp baking powder
1 cup buttermilk
3 cups flour
2 tsp vanilla
1 cup raisins
Cream shortening and sugar. Add flour sifted with baking powder and soda. Add
alternately with buttermilk to butter and sugar mixture. Add vanilla and stir
in raisins. Bake in 2 loaf pans in moderate oven at 350° until done.
Nana Bolen's SCOTCH SHORT BREAD
½ lb. Butter
½ Cup sugar
3½ cups flour
Cream butter. Add sugar then flour. Mix well. Press into cake tin. Bake in 325-350° oven until lightly brown.
RED VELVET CAKE
2 1oz. bottles red food coloring
2-3 tbsp quick chocolate mix
½ cup solid vegetable shortening
1½ cup sugar
2 eggs
1 cup buttermilk
2¼ cups cake flour
1 scant tsp salt
1 tsp vanilla
1 tbsp white vinegar
2 tsp baking soda
Preheat oven to 350. Grease and flour 2 small layer cake pans, 8”. Mix food
coloring with chocolate mix and set aside. Cream sugar with shortening. Add
eggs and coloring mixture and beat until very creamy, alternately mix in
buttermilk and flour(with salt) and vanilla. Remove from mixer. Add vinegar
and soda. Bake in layer pans. 350° for 30-35 minutes. Frost with white icing.
CHERRY CHEESE PIE
1 8 oz pkg cream cheese(softened)
1 14 oz. can sweetened condensed milk
⅓ cup lemon juice
1 tsp vanilla
1 graham cracker crust
1 can cherry pie filling(chilled)
Beat cheese until light and fluffy. Add condensed milk. Blending thoroughly
stir in lemon juice and vanilla. Pour into prepared graham cracker crust.
Chill 3 hours or until firm. Top with cherry pie filling before serving.
Pat Searl's CHEESE CAKE
5 eggs
1 lb. Cream cheese(two 8 oz. pkgs.)
¾ cup Sugar
1 cup evaporated milk
Juice of ½ lemon
crust - graham cracker or pie crust
Pour mixture into crust of choice. Bake first 15 minutes at 400°, then reduce
to 350° for next 30 minutes.
WHITE FRUIT CAKE
1 pound butter or margarine
6 eggs
1 pound candied pineapple
1 pound candied cherries
1 pound pecans
1 box raisins
1 pound flour
1 pound sugar
3 oz. lemon extract
Cream butter, sugar and eggs well. Mix candied fruit with pecans and raisins.
Sift flour over fruit and nuts. Mix well and add to creamed mixture. Add lemon
extract and mix. Bake in greased and lightly floured tube pan in a slow oven
350° about four hours or until done.
Addie Smith's POUND CAKE
Excellent
3 cups flour3 cups sugar
3 sticks margarine
8 oz. cream cheese
6 eggs
1½ tsp vanilla
Cream butter, cream cheese and Sugar together. Add eggs one at a time. Add
flour and vanilla. Pour into greased and floured bundt pan. Bake in 350° oven
for 1 hour and 20 minutes.
PEANUT BUTTER CHIP COOKIES
1 cup shortening or ½ cup margarine
1 cup sugar
½ cup packed light brown sugar
1 tsp vanilla
2 eggs
2 cups unsifted all purpose flour
1 tsp baking soda
2 cups(12 oz.) pkg Reeses Peanut Butter Chips
Cream shortening or margarine, sugar, brown sugar and vanilla until light and
fluffy. Add eggs and beat well. Combine flour and baking soda. Add to creamed
mixture. Stir in peanut butter chips. Drop by teaspoon onto ungreased cookie
sheet. Bake at 350° for 10-12 minutes or until light brown. Cool slightly
before removing from cookie sheet.
LEMON MERINGUE PIE
1 cup sugar
¼ cup lemon juice
¼ cup cornstarch
1 tbsp butter
1½ cups water
1 9” baked pie shell
3 eggs, separated
¼ tsp cream tartar (egg white)
grated rind of 1 lemon
½ cup sugar
Mix sugar and cornstarch. Stir in water and 3 egg yolks until blended. Heat
over low flame until it comes to a boil. Boil for 1 minute while you continue
stirring. Stir in lemon juice and butter. Cool. Turn cooled lemon filling into
pie shell. Beat egg whites and cream of tartar until foamy. Add remaining
sugar. Beat until stiff. Spread over filling. Bake 4-8 minutes until light
brown.
JEWISH APPLE CAKE
3 cups flour
2 cups sugar
1 cup vegetable oil
4 eggs
¼ Cup orange juice
3 tsp baking powder
2½ tsp vanilla
1 tsp salt
apple mixture
cube 4-5 apples
blend 2 tsp cinnamon with 5
tbsp sugar and sprinkle over
apples
Beat until smooth then stir in 1 cup walnuts(optional). Pour half of batter in
well greased 10” tube pan. Arrange half apple mixture over batter. Pour rest
of batter over apples. Next arrange rest of apples on top of batter. Bake 350°
for 1½ hours. Allow to cool in upright position for 10 minutes. May be frozen.
CARROT CAKE
1 lb. Carrots, grated raw
6 eggs
2¾ cups flour
2 cups oil
1 cup walnuts
1 cup raisins
2¼ cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cloves(powder)
1 tsp allspice
1 tsp ginger
1 tsp cinnamon
½ tsp salt
Mix carrots, walnuts, raisins and sugar together. Add flour and oil and other
ingredients. Beat eggs then add last. Bake 300-350° for about and hour in a
10" tube pan.