2015 Sagora Recipe Book

Transcription

A Place
2015
Called
Comfort
Favorite Recipes
By
Sagora Senior Living Residents
There’s nothing sweeter
than the memories we hold dear to our heart that take us back to simpler
times, a time of family, friends and the wonderful food that made every
occasion special. It could have been as simple as chicken and biscuits at
Sunday dinner at Grandma’s house to the succulent desserts Mom and Aunt
Julia offered guests at the holiday table. Yes, it’s that taste of nostalgia
that brings us back to the sweet memory of lazy summer evenings as the
children played till dusk and fireflies lit the night brighter than the stars.
It’s the aroma of rich cocoa that drew us to the kitchen cupboard racing
for marshmallows after a cold day sledding on the hill. Is there anything
more desirable than warm apple pie with a scoop of vanilla ice cream? Your
favorite? Mine too. Crisp fall evenings have a way of cooking up the best
recipes from our earliest days.
It’s here, that we find “A Place Called Comfort”. What favorite recipes draw
you back to… “the time when?” What favorite did mom make that made
you rush from the baseball field so you got seconds? It’s that very sense of
comfort and caring that we, at Sagora Senior Living, desire to share with you.
May your days be filled with friendship and laughter…
May you enjoy your favorites as we, too, remember…
A Place
Called
Comfort
SAGORA SENIOR LIVING 2015
Table Of Contents
Fresh
BREADS........................ 2
Tasty
CASSEROLES............. 5
ful
t
Deligh
DESSERTS................... 9
Main
COURSES...................29
hy
Healt
SALADS.......................34
Zesty
SANDWICHES.......39
Side
DISHES.......................41
Comfy
SOUPS.........................43
1
h
s
Fre
Breads
A PLACE CALLED COMFORT
[ Favorite Recipes of Sagora Senior Living Residents ]
2
Breads
Banana Bread
By Sue Lee
Ingredients:
3 c. sugar
1 c. salad oil
2 tsp. dissolved in 2/3 c. water
1 tsp. baking powder
1 tsp. allspice
½ tsp. ground cloves
1 tsp. nutmeg
1 tsp. cinnamon
2 c. mashed very ripe bananas
4 eggs
3 ½ c. flour
2 tsp. salt
Directions:
Mix all ingredients together. Pour into 2 large or 3 small oiled loaf pans.
Bake at 350 degrees for 1 ½ hours.
NOTE:
My daughter, who lives in Austin, really enjoys this recipe. At Christmas, she bakes at least two
dozen or more of the Banana Bread to give as gifts to friends and family.
This recipe is exceptionally good on flavor and moistness, plus my loving daughter takes time to
bake between a busy career and family, to revert back to home cooking, just like I used to do.
3
Breads
Mandel Bread
By Lee Owen
Ingredients:
6 large eggs separated
½ teaspoon salt
2 cups sugar
1 cup margarine or butter melted
2 teaspoons vanilla
1 ½ cup chopped walnuts or thinly sliced almonds (lightly roasted)
2 teaspoons baking powder
4 cups flour
6 semi-sweet chocolate squares
Directions:
Mix egg yolks, salt and sugar until smooth. Add melted margarine, eggs whites,
vanilla and nuts. Then baking powder and flour to get proper consistency. Roll out
dough horizontally – 2 loaves- this will be sticky and make a trough in the middle
of both loaves. After carefully melting the chocolate, pour ¾ of chocolate in the
trough and then fold dough over remaining chocolate to where the dough meets.
The left over chocolate is poured over the top of the load. Bake at 375 degrees on
an ungreased jelly roll pan for 30-40 minutes. Let it cool for a minimum of
30 minutes before freezing.
NOTE:
Lee Owen has been making Mandel Bread for about 4 years now. It’s a Jewish bread
recipe and he likes bringing it with him when he’s invited to family and friends get-togethers. He said he gets different reactions, while some think it’s bread others think it’s
a breakfast Danish. Either way, Lee likes making it and wants to share the recipe for
others to enjoy.
4
y
t
s
a
T
Casseroles
5
Casseroles
By Norma Law
Ingredients:
2 cans shoe peg corn - drained
8 oz. pkg. of cream cheese softened
½ stick butter softened
3 oz. can green chiles (do not drain)
CA SSE R O L E S
Corn Casserole
Directions:
Stir together all ingredients, bake at 350 for 20-30 minutes until heated through
Serves 5 – 6
Creamed Chicken and Biscuits
By Sara Bailey
Ingredients:
½ large onion
1 ½ tsp butter
4 cups cooked chopped chicken
1 cup sour cream
½ cup milk
½ cup pimento
1 cup shredded mild cheddar cheese divided
6 frozen biscuits, thawed
Directions:
Preheat oven 350 degrees. Grease the bottom and sides of an 11x7-inch baking dish.
Chop the onion. Heat butter in a small skillet over medium high heat until melted.
Stir in onion. Saute until tender.
Combine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl and
mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes – Remove
from oven.
Sprinkle baked layer with ¾ cup of cheddar. Arrange biscuits in a single layer over the
top, sprinkle with remaining cheddar. Bake until biscuits are golden brown and the
sauce is bubbly about 20 minutes longer. Serve immediately.
6
Casseroles
Shrimp Casserole
By Rosalene Moseley
Ingredients:
45 medium shrimp (can substitute with chicken, see below)
16 oz. spaghetti or elbow macaroni
½ cup chopped celery or about 3 stalks
½ cup chopped green pepper
½ cup chopped red pepper
2 cans of cream of mushroom (or cream of chicken soup, if you use chicken)
2 cups or 12 oz. of grated cheddar cheese (I use more)
10 oz. Velveeta cheese
1 can (10 oz.) Rotel tomatoes
½ teaspoon each of celery salt, salt and pepper (leave pepper out, if using shrimp cooked in Louisiana Shrimp Boil)
2 cups or 1 can chicken broth (or 4 dry chicken cubes in 2 cups warm water).
1 cup extra grated cheese for topping
Directions:
Cook 45 medium shrimp in 2 tablespoons of Louisiana Shrimp Boil for 5 minutes. Peel
and devein shrimp. Cut each shrimp into about three pieces. Cook 16 oz. spaghetti or
16 oz. elbow macaroni. Cook onion, celery and green and red peppers in broth (or
chicken cubes and water). Add soup, cooked shrimp and cheese. Save small amount of
cheese for topping. Add cooked celery mix, salt and pepper. Mix in cooked spaghetti or
macaroni. Put in large baking dish lined with foil. Sprinkle top with remaining cheese.
Cook at 375° for 45 minutes (or until hot and thickened).
NOTE:
For chicken, use 3 or 4 large boneless, cooked chicken breast. You may make with
cooked ground meat or ham, but shrimp is best. Chicken would be second choice.
This recipe freezes really well. Put in freezer after cooking. Place in vacuum seal
bag for the freezer. When you are ready to use, place the sealed bag in a pan
of water and after thawing, bring to a boil.
These were four family favorite recipes she has cooked over the 71 years of marriage
to Homer!
7
Casseroles
Chicken Spaghetti Casserole
By Betty Menefee
Directions:
Using a Dutch Oven. Cover (4) chicken breast halves with water and cook until tender.
Cut into bite size pieces and retain the broth in the cooker.
In a large skilled add:
¾ cup chopped onion
½ cup chopped celery
½ cup chopped green bell pepper
Sauté these together with ¾ stick of olio (butter) until barely crisp.
Add:
4 sliced mushrooms
2 cans petite chopped tomatoes
2 small cans tomato sauce
6 oz. spaghetti (break into thirds) -cook spaghetti in salted chicken broth until barely
tender. Drain + discard broth. Add 1 tsp sugar, garlic powder, pepper and salt to
taste. Add mixture together in the Dutch Oven and stir well. Leave in refrigerator
24hrs. and when ready to eat- spread (6 oz) grated cheese on top and heat slowly
at 250° -300° for 40 minutes. Put in large casserole dish.
NOTE:
Originally a Co-worker’s recipe of Betty – used this recipe for 40 YEARS with Betty’s
Family!!!
8
l
u
f
t
h
g
i
l
De
Desserts
9
Desserts
Neiman Marcus Cake
By Polly Patranella
Ingredients:
1 package yellow cake mix
2 eggs
1 stick melted butter
2 tablespoons vanilla
Icing Ingredients:
1 box confectioner’s sugar
2 eggs
1-8oz. package cream cheese
Directions:
Mix all these ingredients together and pour into greased baking dish.
Spread mixtures in a greased 13x8 cake pan. Bake at 350 degrees for 40 minutes.
Mix icing ingredients together and pour on top of cake.
NOTE:
My grandkids always liked coming over to see me and they called me, Maw Maw. They
would say “You’ve got something good cooking!” My recipes are tried and true because I’ve
been using them over and over again, since I married at 19 and I’m 92 years old now. I got
the Neiman Marcus cake recipe from my longtime friend, Joy who worked with me at the
Central Baptist Church for over 40 years. The Neiman Marcus cake seems plain but is really
good and moist. She was a little ole gal and was the winner of the Miss Mississippi Pageant.
We went to a gathering and this cake was served; she tasted it and knew the recipe right
away and knew the recipe by heart. It was served a lot in Mississippi.
Strudel
By Polly Patranella
Ingredients:
2 ½ cups flour
1 cup sugar
2 sticks oleo
½ pint sour cream
filling ingredients:
1 small bottle Apricot preserves
1 cup chopped pecans
½ cup coconut
Directions:
Roll out as a pie crust. Cover with mixed preserves, pecans and coconut. Roll up and bake
at 350 degrees for 45 minutes or until light brown. Delicious!
NOTE:
I got this strudel recipe from Burma, my beautician. We would compare recipes all the time.
She liked my Italian Cream Cake and I would make it for her at Christmas. In return, she
would give me peanut brittle, and boy was it good!
10
Desserts
Italian Cream Cake
By Polly Patranella
Ingredients:
1 cup buttermilk
1 tsp. soda
5 eggs, separated
2 c. sugar
1 stick margarine
½ c. shortening
2 c. sifted all purpose flour
1 tsp. vanilla
1 c. chopped pecans
1 small can coconut
Frosting:
1- 8 oz. pkg. softened cream cheese
1 stick margarine
1 – 1 lb. box confectioner’s sugar
1 tsp. vanilla
Mix well until spreading consistency.
Directions:
Preheat oven 325 degrees.
Combine soda and buttermilk, let stand a few minutes. Beat egg whites stiff. Cream
sugar, margarine and shortening. Add yolks one at a time, beating well after each
addition. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla.
Fold in egg whites. Gently stir in pecans and coconut. Bake in 13 x 9”greased pan at
325 degrees for 25 minutes or until toothpick inserted in center comes out clean.
New England Nobby Apple Cake
By Grace Jones
Ingredients:
1 cup sugar
2 tablespoons Crisco
1 egg
3 cups diced apples
¼ cup walnuts
1 tsp vanilla
SIFT:
1 cup flour
½ tsp salt
½ tsp nutmeg
½ tsp cinnamon
1 tsp baking soda
Directions:
Cream sugar, shortening and egg. Beat well. Add diced apples, vanilla and walnuts. Add
dry ingredients. Bake at 350 degrees for 55 minutes in an 8” pan. Serve warm with ice
cream or cold with whipped cream.
11
Desserts
Wes’ Wowie Chocolate Cake
By Jan & Wes Good
Ingredients:
1 cup sugar
1 ½ cups flour
½ tsp salt
¼ cup cocoa
1 tsp baking soda
1 tablespoon vinegar
1/3 cup vegetable oil
1 tsp vanilla
1 cup cold water
Directions:
Sift first five ingredients into an ungreased pan. Add rest of ingredients and stir until semismooth. You need the lumps for rising. Bake at 350 degrees for 30 minutes.
NOTE:
In Montreal some years ago, Wes Good belonged to the Randonnéé Adventure Club. It was
a hiking, biking, climbing and camping group who enjoyed going different places each weekend. Wes eventually became president of the club which was composed of about 50 people.
They all enjoyed cooking and someone came up with the idea of putting all their favorite
recipes in a cookbook. They called it the “Happy Hikers’ Haute Cuisine”. The attached (Wes’
Wowie Chocolate Cake) is just one of several of his recipes included in the book. It was his
mother’s recipe which she made for the family and they never forgot it. It is delicious and
easy to make. We have enjoyed it many times while living here at the Brennity in Tradition.
Potato Chip Cookies
By Dolores Esmonde
Ingredients:
1 Pound of butter
1 cup sugar
1 cup finely chopped nuts
3 cups flour
1 tablespoon vanilla
2 cups crushed potato chips Powder sugar
Directions:
Cream butter. Gradually add sugar and beat well. Add flour, mix thoroughly.
Add remaining ingredients. Shape dough in small balls and place on cookie sheet. Flatten
slightly with a fork dipped in cold water. Bake in preheated 325 degree oven for 20 minutes.
Cookies will be cream-colored when done. When done store in airtight container. Makes 7
to 8 dozen.
Cook in 350 degree oven to make crisper.
12
Desserts
Minced Meat Pie
By Winnie Grantham
Ingredients:
2 cups chopped apple
1 jar minced meat
Chopped walnuts or pecans
2 tbsp. brown sugar
¼ cup of sherry or rum
Directions:
Add two cups of chopped apple to a jar of minced meat. Chopped walnuts or pecans.
Two tablespoons brown sugar. ¼ cup of sherry or rum. Serve with hard sauce.
Apple Crisp
By Winnie Grantham
Ingredients:
4 cups sliced apples or 1 can
chopped apples
1 tsp cinnamon
1 cup sugar
½ cup cold water
¾ cup flour
½ cup butter
Directions:
Place apples in buttered baking dish - add cinnamon and water. Work sugar, flour, butter
together until crumbly. Spread over apples. Bake at 350 degrees uncovered for about
40 minutes. Can be served with cool whip or ice cream.
Strawberry Cake
By Suzanne Parvin
Ingredients:
1 box yellow cake mix
¾ cup cooking oil
4 whole eggs
1 box strawberry Jello
½ cup frozen strawberries
½ cup frozen strawberry juice
10 oz. frozen strawberries
Directions:
Cook 45 minutes - 1 hour in tube or lay pans at 350 degrees (moderate oven)
NOTE:
My mother, grandmother, aunt and I made this cake many times over the years.
13
Desserts
Devil’s Food Cake
By Suzanne Parvin
Ingredients:
½ cup cocoa melted with
½ cup hot water
2 cups flour
1 tsp baking soda
½ tsp salt
½ cup shortening/butter
1¼ cups sugar
2 eggs
1 cup sour cream/butter milk
Directions:
Beat ingredients as little as possible after assembling them. Cook at 350
degrees for 25-30 minutes.
NOTE:
My grandfather especially enjoyed this cake with fudge icing. My grandmother
made it often for him but used buttermilk because she didn’t like sour cream.
She told me to watch this cake as it baked, not to let it cook too long or it
would be dry. She knew exactly when to take it out of the oven..
Homemade fudge or cake filling
By Suzanne Parvin
Ingredients:
2 cups sugar
½ cup Karo (white) syrup
1 cup milk
3 tablespoons cocoa
Pinch of salt
2 tablespoons butter
1 teaspoon vanilla
Directions:
Assemble all ingredients in a large pan to allow for boiling and stirring. Cook
over medium low heat until soft ball stage in cold water. Beat (just keep it
moving) until cool.
Don’t ever throw out! This fudge can be put back on stove w/a tablespoon of
milk at a time until correct consistency. Delicious!!!
NOTE:
My Aunt left out the cocoa for my uncle. It makes a nice caramel icing with lots
of pecans.
14
Desserts
“Chips Off The Old Box” cookies
By Betty Meininger
Ingredients:
1 devils food cake mix
6 oz. semi sweet chocolate chips
½ cup vegetable oil
2 eggs
Directions:
Drop batter onto parchment paper lined cookie sheets. Bake 10 minutes. Leave on cookie
sheet 5 minutes before removing. Makes big, fat cookies
Oatmeal Cookies
By Ruth Garrett
Ingredients:
2 sticks ole
1 cup white sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
1½ cup flour
½ tsp salt
½ tsp soda
1 tsp Nutmeg
2 tsp cinnamon
3 heaping cups of oatmeal
Directions:
Cream 2 sticks ole,1 cup white sugar, 1 cup brown sugar then add eggs and vanilla.
Stir in flour, salt, soda, nutmeg and cinnamon. Add in 3 heaping cups of oatmeal.
Drop by ¼ cup measuring cup onto a greased cookie sheet. Makes large cookies.
Bake at 375 degrees for 12 minutes.
Leave on sheet 1 minute to cool. You can add raisins or ¾ pecans or grated orange rind and
flavoring. Also good for a brunch or dipped in melted white chocolate.
Bean Pie
By Rex Law
Ingredients:
1 cup mashed pinto beans
1 egg
1 tablespoon flour
½ tsp all spice
½ tsp cinnamon
¼ cup melted butter
½ cup sugar
Directions:
Pour filling into a shell, bake at 300 degrees for 1 hour.
15
Desserts
Coconut Crunch Pie
By Helen Saffle
Ingredients:
3 egg yolks
1 ¼ cup sugar
½ cup milk
2 tablespoons soft butter
½ tsp almond extract
½ tsp lemon extract
Directions:
Combine first 6 ingredients. Beat egg white stiff and 1 ½ cup coconut. Bake at
350 degrees for 40 minutes Prebake crust 5 – 10 minutes
Puppy Chow
By Betty Meininger
Ingredients:
Melt ½ cup Oleo 1 cup peanut butter 2 cups chocolate chips
1 Box 17 oz. (9 cups) Rice Chex — We like Crispex, it doesn’t crumble so much.
Directions:
Melt Oleo, peanut butter and chocolate chips and pour over 1-17 oz. box of Rice Chex
or similar cereal. Toss gently until the cereal is covered. Put 1 pound of powdered
sugar in a gallon size plastic bag, add cereal, and shake gently.
Lemon Pie
By Floy Woodruff
Ingredients:
½ cup butter
2 cups sugar
2 cups chocolate chips
4 eggs
2 Lemons
10” pie shell
Directions:
Cream butter and sugar together. Add eggs; beat well. Add juice and grated rind of
lemons, fold into batter. Put into an unbaked 10”pie shell. Bake at 375° for 15 minutes.
Then, lower to 325° and cook another 15-20 minutes. Serves 6.
16
Desserts
Kookie Cookies
By Nalda Johnson
Ingredients:
1 cup Karo
1 cup sugar
1 cup creamy peanut butter
1 10oz bag of Fritoes
Directions:
Crumble 10 oz bag of Fritoes into a Pyrex dish. Boil Karo and sugar until mixture begins
to bubble. Remove from stove and add 1 cup peanut butter. Pour mixture over Fritoes. Cool thoroughly and pour into a 9x12 dish.
You may cut into squares or roll in palm of a buttered hand to make individual cookies.
Brown Sugar Cookies
By Marie Holland
Ingredients:
¾ cup shortening
2 eggs
1 tsp soda
4 cups flour
1 tsp vanilla
2 cups brown sugar
1 cup nuts
Directions:
Cream shortening, sugar, add vanilla, add slightly beaten eggs. Add flour gradually. Makes 2
rolls. Roll in wax paper and refrigerate until firm enough to slice. Bake at 350 degrees for
14 minutes.
Mud Cookies
By Marie Holland
Ingredients:
2 cups biscuit mix
1 box/1 pound light brown sugar
4 eggs
¼ cup oil
1 tsp vanilla
Directions:
Mix all ingredients together and pour into a 9x13 pan. Sprinkle with chopped pecans. Bake
at 350 degrees for 25 minutes. Cut while warm.
17
Desserts
Cake with Apple Sauce Icing
By Louise Sullivan
Ingredients:
1 box white or yellow cake mix
1 can applesauce or fresh cooked
apples with 1 cup sugar and
1 tsp cinnamon. Let cool.
4 eggs
¼ cup oil
1 tsp vanilla
Directions:
Bake cake mix in two 9x9 cake pans. Spread applesauce on cake.
Note:
Back in the early days when my mother wanted to bake a cake and didn’t
have powdered sugar to make icing, this is what she used.
Sweet Potato Pie
By Helen Truitt
Ingredients:
2 Pillsbury Pie Shells
2 cups mashed sweet potato
1 cup butter, melted and cooled
2 cups sugar
2 tablespoons flour
1/8 teaspoon mace
4 eggs slightly beaten
1 cup milk
Directions:
Mix together all items and pour in pie shells divided evenly.
Bake at 325 degrees for 35 to 45 minutes. Enjoy!
18
Desserts
Coconut Pound Cake
By Louise Sullivan
Ingredients:
3 cups plain flour
1 tsp baking powder
½ teaspoon salt
1 cup milk
2 ½ cups sugar
1 ½ cups shortening or butter
5 eggs
1 can coconut
1 tablespoon coconut flavoring
Directions:
Sift together flour, baking powder and salt twice. Set aside.
Cream sugar and shortening for ten minutes, add eggs one at a time, beating after each
addition, slowly add flour, alternately with milk, stir coconut and flavoring. Place in cold
oven and bake 1 hour 25 minutes at 325 degrees in a tube or Bundt cake pan.
Meme’s Jello Pound Cake
By Barbara Staples
Ingredients:
1 Duncan Hines White Cake Mix
¾ cups vegetable oil
4 eggs
¼ tsp almond extract
½ tsp lemon extract
1 3oz package lemon Jello
½ to ¾ cup orange juice
Directions:
Preheat oven to 350 degrees. In small bowl, add 1 cup boiling water to lemon Jello- stir
well and set aside.
In large bowl, put cake mix, add 4 eggs, ¾ cup oil, and pinch of salt, mix, then add almond and lemon extract, then mix again. Add lemon Jello and mix. Pour into tube pan
which has been greased and floured. Cook for 35 minutes at 350 degrees.
Turn cake onto plate immediately, prick all over with toothpick - Ice while hot
Icing: Add orange juice to about ½ to ¾ box of 10x sugar. Vary the amount of orange
juice to make the icing thin so it will soak into the cake. As stated above, ice while hot.
NOTE:
This cake is easy to make and “fool proof ”. I’ve found it light and moist and a favorite of
young and old. Meme’s Jello Pound Cake was always included in our family get-togethers and it didn’t stay long.
19
Desserts
Chocolate Pie
By Helen Truitt
Ingredients:
Cooked pie crust
1 ½ cup milk
1 cup sugar
3 tablespoons cocoa
¼ tsp salt
¼ cup (approximate) flour
1 tablespoon butter
3 egg yolks slightly beaten
1 tsp vanilla
Directions:
Mix and cook the above ingredients in a double boiler, pour into cooked pie
crust (For coconut pie, make the same way but use 1 ½ cup coconut instead
of cocoa).
Lemon Ice-box Pie
By Dean Woodruff
Ingredients:
1 8oz pkg. cream cheese
1 can Eagle brand milk
1/3 cup lemon juice
1 tsp vanilla
Directions:
Mix cream cheese and Eagle brand milk. Add juice and vanilla.Pour into graham
cracker crust – refrigerate for 1 hour. Serves 8
Pecan Pie
By Helen Truitt
Ingredients:
1 unbaked pastry shell
3 egg yolks slightly beaten
1 cup dark Karo syrup
1 cup sugar
1 tsp vanilla
1 ½ cups pecans
Directions:
Stir the ingredients together, add pecans, put in pastry shell.
Bake at 350 degrees for 50-55 minutes. Enjoy!
20
Desserts
Pecan Pie 2
By Joann Norman
Ingredients:
1c sugar
1c Karo syrup (white)
1/8 tsp salt
1 tsp vanilla
1c pecans – chopped coarsely
Directions:
Mix the above ingredients. Place the nuts in an unbaked pie shell. Pour in filling.
Bake in hot oven (400°) for 5 minutes. Reduce heat and bake slowly (350°) for
about 50 minutes.
NOTE:
She baked Pecan Pies with this recipe and sold to 7 different local restaurants
in Ft. Worth, TX. She would receive orders from these restaurants Monday
through Saturday. She would on the average make 1-5 pies per restaurant.
She would deliver them to these restaurants. She did this for 5 years.
Punch Bowl Cake
By Christine Williamson
Ingredients:
1 box yellow cake mix (mix as directed)
1 box vanilla instant pudding
1 can sherry pie filling
1 can crushed pineapple drained
1 large tub Cool Whip
Pecan Pieces
(Cream cheese optional)
Directions:
First Layer.
Crumble one layer of cake in punch bowl. Add ½ of the cherry pie filling, ½ of
the pineapple, ½ of the pudding, ½ of the Cool Whip, ½ of the pecans and ½
of the coconut.
Repeat for Second Layer.
21
Desserts
Ginny’s Crispy Cremes
By Ginny Thomas
Ingredients:
Ingredients for donuts
2 yeast cakes or dry yeast
½ cup warm water
½ cup sugar
(I let my yeast, water and sugar set in bowl so the yeast begins to work — while this is working, I mix other ingredients. Make sure the potato
mixture isn’t too warm when you blend with yeast mixture.
Add flour, making sure it’s enough so the batter is STIFF.)
1 ½ teaspoon salt
2 well-beaten eggs
1 c. warm mashed potatoes (can use instant)
Directions:
Blend 2/3 cup shortening, melted. 1 cup milk.
Mix in order given and add flour for a stiff batter. Let rise until double in bulk, or very
light. Heat oil to about 250°. Roll out on floured board and cut with donut cutter. By
the time the donuts are all cut out, the first ones will be ready to fry in oil (2” – 3”
deep). After frying, drain well on brown paper or paper towels; dip in glaze while still
warm. The glaze should be runny enough that most of it will run off.
Glaze: 1 lb. powdered sugar, ½ cup water (enough to make mixture just short of runny).
NOTE:
I haven’t researched it, but I think I was making the famous donuts before they were.
No, I don’t have their recipe, but people love them and say they are similar. I hear
“You mean you potatoes in them?” That’s right, but you’d never know it. One lady
commented that she could count it as a vegetable. My sister began making them about
50 years ago and I got the recipe from her. My husband was a minister and we did a lot
of enter taining, so I was all for good and inexpensive recipes. They are a lot of work,
but you get great compliments. Enjoy!
22
Desserts
Sopapilla Cheese Cake
By Marilyn Eads
Ingredients:
2 cans croissant rolls
2 pkgs. 8oz cream cheese
1 stick butter
1 tsp vanilla
1 ½ cups sugar
1 tbs cinnamon
Directions:
Roll out 1 can of croissant rolls in bottom of pan. In separate bowl mix cream cheese, 1 cup
of sugar and 1 tsp vanilla. While heating butter add ½ cup of sugar and cinnamon.
Spread cream cheese mixture over bottom layer topping with the second can of croissant
rolls. Spread the butter mixture on top of second (top) layer croissant rolls. Bake at 350°
for 30 minutes.
Nettie’s Plain Cake
By Lois Neely 1994
Ingredients:
1 cup Crisco (I use the new stick
Crisco – no cup to wash)
3 cups sugar
6 eggs
3 cups flour
¼ tsp soda
½ tsp salt
1 cup buttermilk (you can use 1 cup sweet
milk with 1 tbs. vinegar to sour the milk)
1 Tbs lemon flavoring (I use Adams)
Directions:
Cream Crisco and sugar at low mixer speed. Add eggs two or three at a time. Beat well.
Add soda and salt to one cup of flour and mix in well. Add milk alternately with flour ending with milk and lemon flavoring.
Bake about 45 minutes in 350° oven in greased/ tube or bundt cake. I use Baker’s Joy or
PAM – no flour with that. It fills a tube (angel food) cake pan but fill a bundt pan less than
3/4th full and bake the remainder of the batter in a loaf pan or small pan.
NOTE:
This was Johnny’s Mother’s favorite cake to make. She was born on the day after Christmas,
1887, and died at Thanksgiving just one month shy of her 100th birthday. She said she didn’t
remember where she got the recipe for Plain Cake – “just always made it”, but I have been
in the family 4 years in 1993 and she was making it when I first came to see her.
23
Desserts
Mother’s Cheesecake
By Joan Fey
Ingredients:
1 package (5 1/3 ounces) graham crackers, crushed
¼ cup sugar
¼ cup plus 2 tablespoons butter, melted in springform pan
2 packages (8 ounces each) cream cheese
1 cup sugar
5 eggs, separated
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 pint sour cream
Directions:
Combine graham crackers, sugar and butter. Mix well. Firmly press crust into
bottom of 9-inch pan. Cream sugar and cheese until light and fluffy. Add egg
yolks, then flavorings and sour cream. Mix thoroughly. Beat egg whites until
shiny and stiff. Do not overbeat. Carefully fold egg whites into cheese batter.
Pour batter onto crust. Bake at 300°, beginning with a cold oven, for 1 hour.
Turn oven off and leave for 1 hour. Turn oven off and leave for one 1 hour.
Crack oven door for another ½ hour. Serves 6-8.
Should be made the day before serving. Use fresh strawberries with a glaze,
crushed pineapple, blueberries, cherries or fruit of your choice for the topping.
NOTE:
I have made this wonderful, light cake for holidays and birthdays when everyone in the family was at home. “Mom, this is the best you’ve ever made.”
This was a neighbor’s recipe. The neighbor would not give the recipe to
anyone. When the Feys were moving, she gave the recipe finally to them. She
was asked not to give out the recipe until the neighbor passed. Joan submitted
the recipe for the Neiman Marcus Cookbook. THIS RECIPE was one of 275 in
the book, and there were at least 1000 recipes submitted.
24
Desserts
Bread Pudding
By Beverly Martin
Ingredients:
One 16 oz. French bread
6 large eggs
4 cups milk
2 tablespoons melted margarine
or butter
1 ½ cup sugar
½ teaspoon almond flavoring
½ teaspoon vanilla extract
¹⁄³ cup slivered almonds
Directions:
Grease 9x13 baking pan. Combine milk, eggs, butter, sugar and extracts and pour over
bread which has been sliced 1 ¼” thick and placed in single layer in baking pan. Let
stand for 30 minutes. Bake at 350 degrees for about 45 minutes. (May use aluminum foil
to prevent burning – after 30 minutes.) Serve warm or cool with pudding sauce (Recipe
below).
Glaze: 1 stick butter, 2 cups powdered sugar, ¼ - ½ cup water (or ¼ cup water & ¼
cup whiskey), or add 2 teaspoons almond extract to make ½ cup water.
NOTE:
Beverly Martin’s Mom always served Bread Pudding at Family Gatherings. Beverly found
this recipe which continues the Dish but with a different, in her opinion, better taste!
Crock Pot Peanut Patties
By Fred Zimmermann
Ingredients:
1 (12 oz) milk chocolate pieces
2 packages white almond bark
1 jar unsalted roasted peanuts
1 jar salted roasted peanuts
1 bar German sweet chocolate
Place all ingredients in Crock Pot starting with peanuts and add as listed. Cook on low
for 4 hours. Stir and drop by spoonfuls on wax paper.
Directions:
NOTE:
I have always enjoyed using the Crock Pot. Peanut Brittle is always good but this is so
simple any one could make it. Stays very good if bagged and refrigerated.
25
Desserts
Chocolate Candy
By Betty Menefee
Ingredients:
2 cups sugar
6 oz. condensed milk
3 ½ oz. Marshmallow cream
6 oz. Chocolate chips
8 oz. plain Hershey candy bars
2 tablespoons butter (unsalted)
2 cups pecans (chopped, large)
Directions:
Using a non-stick pan. Mix sugar, milk and butter and bring to a boil, stirring
enough that it doesn’t stick. Boil four minutes. Turn off the burner, and add rest
of ingredients – pecans last. Grease a large Pyrex dish or cookie sheet with
butter. Pour candy out and spread quickly. Don’t eat after adding pecans. It will
cool on its own. This is wonderful for the holidays.
NOTE:
A co-worker’s recipe of Betty that became a Menefee Family Favorite at
Christmas!
Warehouse Treat
By Billy Ware
Ingredients:
1 16oz. box of Quaker Oatmeal Squares 2 cups pecan halves
½ cup brown sugar
½ cup karo syrup
¼ cup oleo
½ tsp baking soda
1 tsp vanilla
Directions:
Mix Quaker Oatmeal Squares and pecan halves in a 13x1x2 roasting pan.
In Microwave safe bowl mix brown sugar, karo syrup and oleo. Put in
microwave for 1 minute (high) stir well. Return to microwave until it boils
and add baking soda and vanilla.
Stir and pour over squares and nuts. Stir until all are covered well. Bake in
250 degrees preheated oven for 1 hour. Stir every 20 minutes. Remove
from oven and pour onto cookie sheet or wax paper. Let cool. Break apar t
and store in air tight containers.
26
Desserts
Peanut Butter Fudge
By Doris Gray
Ingredients:
2 cups sugar
²⁄³ cup milk
1 cup peanut butter
1 cup marshmallow cream
1 tsp vanilla
Directions:
Boil sugar and milk until it forms a soft ball in water, add peanut butter, add
marshmallow cream and vanilla. Mix well and pour into buttered pan.
Let cool and slice into squares.
Peanut Brittle
By Jean Thiebaud
Ingredients:
1 cups sugar
1 cup white syrup
¼ cup water
2 cups raw peanuts
1 tsp baking soda
Directions:
Boil first three ingredients until soft ball is formed. Pour in peanuts. Boil until peanuts
crackle and brown. Remove from heat and add 1 tsp baking soda. Mix well and
immediately pour on buttered cookie sheet. Let cool
Lauren’s Buttermilk Pie
By Fern Wendt
Ingredients:
2 cups sugar
1 stick butter (partially melted)
4 tablespoons flour
1 cup buttermilk
1 ½ teaspoon vanilla
1 unbaked 9 inch pie shell
Directions:
In a large bowl, cream together sugar, butter and flour. Add eggs, buttermilk and vanilla. Pour into pie shell and bake for 1 hour at 325 degrees or golden brown on top
and knife inserted in center comes out clean. Cool and serve. You can substitute
the buttermilk with eggnog.
27
Desserts
Brickle Bit Cookies
By Joyce Patrick
Ingredients:
1 yellow cake mix (pudding in the mix)
½ cup oil
2 eggs
1 cup angel flake coconut
1 cup pecans, chopped
1 package (10 oz.) Heath Bit’s O’Brickle
candy (Almond Toffee Bits)
Directions:
Heat oven 350 degrees line cookie baking pan with parchment paper.
Whisk together the oil, eggs and vanilla in a large bowl, add yellow cake mix,
coconut, pecans and brickle bits. Stir with spoon until all combined,. I used a 1
inch cookie scoop, but you can use a tablespoon to measure the cookies and
drop about 2 inches apart on the prepared cookie baking pan. Bake at 350
degrees for 12 minutes. Cool on the pan about 2 minutes and then remove
to wire rack to cool completely. Store in covered container. Makes about 4 ½
dozen air tight containers.
NOTE:
The combination of the toffee, pecans and coconut makes this delicious chewy
cookie irresistible! One of my favorites! Joyce’s late husband Jack requested
this recipe often. This was his FAVORITE COOKIE!
28
n
i
a
M
Courses
29
Main Courses
Plantation Chicken
By Terry Johnson
Ingredients:
24 Pieces of Chicken
7 Cans Cream of Chicken Soup
Garlic salt, onion salt, black pepper,
Parsley flake
1 - 14oz. box Minute Rice
1 8 oz. cans crushed pineapple
2 tablespoons curry powder
Directions:
Spray large baking pan with cooking spray. Arrange chicken in pan, cover with soup. Sprinkle
generously with garlic salt, onion salt, black pepper, and parsley flakes. Bake 2 hours at 300
degrees, remove chicken leaving drippings. Stir in box of rice, pineapple, salt and curry. Bake at
350 degrees for 30 minutes. Place chicken on top of rice and heat through.
NOTE:
For 14 years, seven days a week, I had the family plantation home open to the public. I dressed
the Southern Belle part with full petticoats and long skirts every day. Since I had many of my
eight children during that time, my friends would tease me and say I was the only girl in the
state with anti-bellum maternity costumes! Hurricane Camille in 1969 finally destroyed most of
the property.
Chicken & Dumplings
By Joann Norman
Ingredients:
3 lb. chicken – wash and remove giblets.
Simmer in water that almost covers chicken, add 1 sliced onion, salt and
garlic salt to water. Let chicken cool in water. Remove chicken and debone
in bite size pieces. Save broth in pan.
2-3 c flour
2-3 tsp salt
Directions:
Mix the pie dough, consistently water on well-floured board, roll dough to about ¼” thick. Cut
with pizza cutter into 1” squares. Bring broth to a boil. Add 4 chicken bouillon cubes and 2 Tbsp
butter. Drop squares, 1 at a time, into boiling broth. Add chicken and simmer for 30 minutes.
If too thin, add a little thickening before serving. If too thick, add milk. Best flavor achieved if
allowed to sit over night and reheat adding milk.
NOTE:
Mom’s Favorite recipe! She would fix anytime they got hungry for this recipe - which was often!
30
Main Courses
Cross The Border
By Millie Waechter
Ingredients:
1 pound turkey
1 small onion
12 oz. tomato paste
3 -12oz can water
2 T. honey
3 cloves garlic crushed
1/8 tsp Veg-it or Mrs. Dash
2 tsp oregano
2 tsp chili powder
2 tsp salt
2 tsp cumin
Directions:
Brown turkey and onion. Add tomato paste, water, honey, garlic. Add spices and
simmer slowly 40 minutes. Add 1 cup cooked brown rice. Serve over Fritos.
Top with lettuce, cheddar cheese, tomatoes. Top w/buttermilk.
Beef Burgundy
By Betty Bareither
Ingredients:
3 1bs.beef chuck-cut into 1inch cubes 1 bay leaf
2 Cups dry red wine 6 black peppercorns large onion sliced 4 whole cloves
4 large carrots cut into 1inch pieces 3 - 4 tablespoons olive oil
4 garlic cloves crushed 1 lb. of mushrooms quartered
4 sprigs thyme crushed 2 tbs. unsalted butter softened
2 sprigs tarragon 2 tbs. all-purpose flour
2 cups frozen peas.
Directions:
Rinse & pat dry beef. Put beef in shallow glass dish- add wine, onion, carrots and garlic.
Tie in cheesecloth parsley, thyme, tarragon, bay leaf, peppercorn and cloves. Add to
wine & beef mixture. Cover and refrigerate for 24 hours. Drain beef (reserving broth)
pat dry and salt & pepper. Heat 3 tbs. Olive oil in a 6 quart pot and brown beef (add
more oil if needed). Transfer to a bowl reserving liquid. Saute mushrooms- add beef and
vegetables with1cup water and bring to a boil. Add any liquid you have left)
Reduce heat to simmer (about two hours) and cook till meat is tender. Stir together
flour and butter to create thickener for stew. Add peas. Makes a serving for six.
31
Main Courses
Brisket*
By Lois Neely
Ingredients:
Place 5-7 lb beef brisket on 2 layers
of heavy-duty aluminum foil and add:
3/4 bottle liquid smoke
(Wrights is best brand)
1tsp onion salt
1 tsp celery seed
1 tsp garlic salt
BBQ SAUCE:
5oz Lea & Perrines Worcestershire Sauce
32 oz catsup
3 oz liquid smoke
½ cup vinegar
4 Tsp black pepper- really too much,
about 2 Tsp is better unless you like it
really hot and peppery
1 cup brown sugar
Mix well and store in ice box-this makes
a lot but it keeps indefinitely.
Directions:
Wrap tightly and refrigerate overnight. Next morning salt and pepper to taste and
add half bottle Worcestershire Sauce (5oz).
Wrap again – loosely. Cook in 275° oven for 5 hours or longer. Open foil and cool
about ½ hour before slicing. Add barbeque sauce and cook half hour or longer to let
barbeque sauce warm completely. (Long slow cooking is secret to tenderness)
NOTE:
BBQ Sauce was such a hit that a neighbor had a son in the Navy during World
War II. He requested that his mom send the recipe for the BBQ sauce to the chef
on the ship!
*I skip the overnight and go right to cooking.
32
Main Courses
Glen’s Recipe for Mexican Chicken
By Glen Hodges
Ingredients:
1 pkg tortillas
1 fryer size chicken
1 medium onion, chopped
2 cans of cream style chicken soup
½ lb. grated cheddar cheese
1 can Rotel tomatoes with chilies
1 tsp chili powder
1 tsp garlic salt
Directions:
Boil chicken. Let cool, then cut into bite size pieces. Mix chicken, Onions, cheese, garlic salt, chili powder and
tomatoes with chilies which have been mashed up. Soften tortillas in boiling chicken stock. Line tortillas in baking
dish. Add chicken mixture. Pour the 2 cans of soup over the mixture and bake in oven at 350° about 35 or 40
minutes until hot and bubbly. Serve with Spanish rice and soft tortillas. Will feed a bunch of folks.
NOTE:
Glen said his family LOVED this recipe!
Salmon Croquettes
By Rosalene Maseley
Ingredients:
1 can of salmon (drain liquid)
1 whole egg
10 crushed crackers
¹⁄³ cup corn meal
Small amount of pepper- no salt
Directions:
Mix together by hand. Shape into 12 egg size croquettes. Roll in a mixture of crackers and 1/8 cup corn meal,
deep fry in hot oil until golden brown.
SALMON LOAF:
Use the same salmon mixture recipe as for the croquettes except add 2 whole eggs and add
a small amount of dry parsley. Mix together by hand and place in a 4x4x10 pan. Cover with a
small can of hunts tomato sauce. Bake at 350 degrees about 30 to 40 minutes.
33
y
h
t
l
a
e
H
Salads
34
Salads
5 Cup Fruit Salad
By Winnie Grantham
Ingredients:
1 cup mini marshmallows
1 cup crushed pineapple
1 cup sour cream
1 cup mandarin oranges
1 cup coconut
Directions:
Nuts and maraschino cherries for color – mix together
Cranberry- Apple Salad
By Winnie Grantham
Ingredients:
2 cups cranberry juice cocktail
2 - 3oz pkg. lemon Jello mix together
1 ¾ cranberry cocktail juice
½ tsp salt.
2 cups diced and unpeeled red apples
1 cup diced celery,
½ cup chopped nuts,
Directions:
Mix together, place in refrigerator, let chill
Hot Chicken Salad
By Winnie Grantham
Ingredients:
1 ½ cups cooked chicken
1 cup cooked rice
1 can cream of mushroom-chicken soup 3 tsp lemon juice
2 tsp chopped onion
½ cup mayonnaise
½ cup slivered almonds
½ tsp salt to taste
3 hardboiled eggs chopped
Directions:
Mix ingredients together then fold in eggs. Place in oven proof pan, top with grated
cheddar cheese, sprinkle potato chip crumbs on top, add butter, bake at 350 degree
oven for 30 minutes. Also add two cups chopped celery, pimento (small jar) green
pepper is optional - green peas-optional -1 can chestnuts – ¼ tsp curry powder.
NOTE:
A recipe from Germany.
35
Salads
Cranberry Salad
By Suzanne Parvin
Ingredients:
1 - 12 oz. bag fresh cranberries halved
1 can 8 oz. crushed pineapple
½ cup pecans chopped
1 - 8 oz. tub Cool Whip
1 cup mini marshmallows
Directions:
Assemble all ingredients in medium bowl. Stir to mix. Chill. This salad is very festive at
Thanksgiving and Christmas. It’s good with Turkey!
Berry Salad
By The Carrio Family
Ingredients:
6 oz fresh baby spinach
4 cups sliced strawberries
Whisk together
Directions:
DRESSING:
½ cup vegetable oil
¼ cup white vinegar
¼ cup sugar
1 tbsp poppy seeds
¼ tsp paprika
¼ tsp salt
Toss until well combined.
Large Salad – for groups
By Beverly Martin
Ingredients:
Chopped lettuce
Sliced tomatoes
Cottage cheese (drained)
Sliced avocado
Croutons
Blue Cheese (and other dressings
of choice available)
Directions:
Layer on large platter or bowl. May add layers of pickles or mushrooms.
NOTE:
Beverly served this during Holiday Seasons’ celebrations.
36
Salads
Norwegian Beet Salad
By Fred Zimmermann
Ingredients:
2 T brown sugar
1 T corn starch
¼ tsp. salt
1 9oz. can pineapple tidbits or crushed
1 T butter
1 T lemon juice
1 lb can sliced beets, drained
Directions:
Combine sugar, cornstarch + salt in sauce pan. Stir in pineapple with syrup. Cook, stirring
until mixture thickens and is bubbly. Add butter, lemon juice and drained beets. Heat about
5 min. - serves 6.
NOTE:
We always took trips at Christmas time going to look at tree lightings, always a beautiful
cour thouse. One time we went to Clifton, TX (the Norwegian capital of Texas) we took
several tours. We were having lunch in their community center. They served these beets. I
got the recipe and have made it for numerous occasions (larger por tions). I gave it to the
chef here at Waterview and they served it once about 30 months ago. It was enjoyed by
all.
Dinner or Dessert Salad
By Billie Ware
Ingredients:
20 large marshmallows
1 small pkg. lemon jello
1 16oz. can fruit cocktail drained (save juice)
1 small can crushed pineapple drained (save juice)
1 small pkg. grated velveeta cheese
½ cup chopped pecans
1 8oz. container of cool whip
Directions:
Melt marshmallows in 1 cup of boiling hot water add lemon jello mix well. Add enough
water to saved juices to make 1 cup. Add mixture and chill until t hick but not set – add
chilled drained fruit cocktail and pineapple to mixture and chill until thick but not set- fold
in grated cheese, pecans, and cool whip. Put in serving bowl and chill overnight.
37
Salads
Mexican Salad for Two People
By Rosalene Maseley
Ingredients:
¼ of long cucumber
¼ each of a green and red bell pepper
1 stalk of celery
2 radishes
1 tomato (sliced and placed around sides of bowl)
1 can jalapeno pepper ranch style beans
1 pkg. Hamburger Meat (cook then freeze)
Corn Chips-Shredded cheddar cheese-Russian Dressing to taste
Directions:
Chop cucumbers, bell peppers, celery and radishes into two bowls. Slice tomato and
place around the sides of the bowl. Heat frozen meat in water until thawed. Heat
beans. Drain beans and place divide over veggies. Sprinkle Corn chips over bean
Sprinkle cheese over chips. Drizzle Russian dressing over mixture. Do not stir up
mixture – just serve.
PS – you can use broccoli and cauliflower - no lettuce
Cranberry Salad
By Rosalene Maseley
Ingredients:
12 oz. Frozen pkg. of cranberries
10 ½ oz. pkg. marshmallows
20 oz. can of crushed pineapple
1 ½ cups chopped nuts
1 ½ cups sugar or 24 pkgs of sweet and low
10 oz. tub Cool Whip
Directions:
Put in blender- frozen cranberries and chop—add marshmallows, pineapple, nuts,
sugar and cool whip. Blend all ingredients and put in bowl. Cover and place in refrigerator. Make several days ahead because it is better.
38
y
t
es
Z
Sandwiches
39
Sandwiches
Long Boy Cheeseburger
By Jean Elam
Ingredients:
1 lb. lean ground beef
1 tsp. salt
¼ tsp. pepper
¼ c. catsup or chili sauce
1 tbsp. Worcestershire sauce
¼ c. chopped onion
½ c. corn flake crumbs
½ c. evaporated milk
Brown ‘n Serve French rolls (approx.8)
American cheese slices (optional)
Directions:
Mix all ingredients together in bowl. Cut in half (lengthwise) brown ‘n serve French
rolls. Put equal parts of meat mixture on each half roll. Spread evenly to edges. If
wanted, place ½ of an American cheese slice on top of each. Place roll half ’s on
cookie sheet.
Bake at 375 degrees for approx. 20-25 minutes or until beef is cooked.
40
e
d
i
S
Dishes
41
Side Dishes
Baked Stuffed Carrots
By Dolores Esmonde
Ingredients:
1 package of carrots. Parsley
Onion juice
Butter
Directions:
Parboil until fork tender. Cut in half lengthwise and scoop out pulp from center vein.
Prepare a small portion of white cream sauce and mix with finely chopped parsley
and a small amount of onion juice as well as the carrot pulp. Fill the scooped out carrot veins with cream mixture. Dot with butter and place on buttered dish.
Bake 15 minutes at 350 degrees.
Neiman Marcus Spread or Dip
By Winnie Grantham
Ingredients:
4 oz. Cream Cheese
1 bunch green onions finely chopped
4 cups grated cheddar cheese (use sharp for flavor)
8 or 10 slices of crisp bacon finely crumbled
2 tsp Lawry Season Salt
1 tsp Lawry pepper
½ cup of finely chopped pecans
2 cups mayonnaise
Stuffed olive chopped (optional)
Directions:
Mix ingredients together can be formed into a roll or used as a dip. Spread on crackers, for finger sandwiches or use it to stuff celery. Feel free to substitute bacon for
bacon bits. You can use three cups of mayonnaise to stretch recipe.
42
y
f
m
Co
Soups
43
Soups
Potato Soup
By Jean Elam
Ingredients:
6 medium potatoes
1 onion
½ c. chopped celery
2 c. boiling water
1 tsp. salt
2 tbsp. butter or margarine
2 tbsp. flour
2½ c. milk
1 c. drained liquid
Directions:
Cut potatoes in 8ths. Onions in 4ths. Add water and salt to potatoes, onions, and celery.
Cook until tender. Drain and save liquid. Mash vegetables. Set aside.
Melt butter and stir in flour until blended. Remove from heat and add milk slowly. Place over low heat and continually stir until sauce thickens. Add sauce to mashed vegetables and add drained liquid to desired consistency. Season to taste.
NOTE:
My daughter started making this recipe when she was 15 years old and really loved
it. Now she’s 56 and has been making this soup for her children. Just one of the many
good things I’ve passed along.
Hodge Podge Soup
By Nalda Johnson
Ingredients:
1 large onion diced
1½ lbs. ground beef
2 cans Ranch style beans
3 cans Campbell’s minestrone soup
1 can Rotel
1 large can (plain) tomatoes
½ can water
Directions:
Brown diced onion and meat in a skillet, drain fat and pour this into a large stew pot.
Pour the canned ingredients into stew pot with the browned beef and onion.
Simmer until all ingredients are blended. Really good on a cold night with cornbread
and a salad.
44
Soups
Taco Soup
By Lois Neely
Ingredients:
2 lbs hamburger (browned and drained – I microwave) or use cooked and
boned chicken
1 onion chopped
3 cans stewed tomatoes or 2 cans stewed tomatoes and 1 can Ro-Tel tomatoes & green chilies
1 can hominy (yellow or white)- drained + rinsed
1 can whole kernel corn
1 can Ranch style beans
1 can pinto beans or dark red kidney beans
1 4oz. can chopped green chilies
1 pkg. taco seasoning
1 pkg (dry) Ranch style dressing
Clove of garlic if desired
1½ to 2 cups hot water. (chicken broth if chicken is used)
Directions:
Mix all together in big pot and simmer 30 minutes or longer until flavors blend. Serve
with tortilla chips. For garnish use crushed chips, grated cheese, sour cream, chopped
avocados and/ or black olives. Crock pot is good IF it is large enough – mine isn’t.
Serves 10-12.
The soup that everyone loved! Fixed often; easy to make and was the entire meal!
45
Soups
CHRISTMAS SOUP
By Billie Ware
Ingredients:
2 medium potatoes diced
2 medium bunches green onions chopped use green tops too
Enough chicken broth to cover potatoes and onions
2 cans 10oz. Cream of Chicken Soup
2 cans 11oz. shoe peg white corn
About 2 soup cans of milk
½ cup chopped canned roasted red peppers drained
½ cup fresh chopped parsley
10 slices swiss cheese cubed small
½ tsp fresh ground pepper
Directions:
Cook potatoes and onions in chicken broth until tender. Add shoes Peg white
corn- add cream of chicken soup and as much milk as needed- add cubed cheese
but never boil after cheese is added. Stir until cheese is melted. Add drained
chopped roasted red peppers and parsley. Use more red peppers and parsley if
you like for more color. Heat just below boiling, put in bowls and sprinkle with
black pepper, fresh parsley and red pepper flakes
46
2015 © Sagora Senior Living

2015 Sagora Recipe Book

Transcription

Similar documents

bites out of life | Basic Blondies

What you`ll need. How to put it all together.

here - Babyccino Kids

Gramma`s Pumpkin Pie RECTORY - Heritage Park Historical Village

Banana Bread recipe

How to put it all together. What you`ll need.

Onion Crackers

Chocolate Banana Bread - Cloud 9 Specialty Bakery

Kosher Recipes For Rosh Hashanah

Printable Recipe