My Favorite Recipes

Put fillets of cod, flounder, haddock, halibut or scrod on an ovenproof platter. Sprinkle with salt, pepper and lemon juice. Dot with butter or cover with buttered crumbs. Bake at 400° F. until the fish flakes when tried with a fork (12 to 30 minutes, according to the thickness of the fish).

Buttered Crumbs 1 cup Pepperidge Farm Herb Season Stuffing, crushed
Ľ cup butter, melted
Melt butter, stir in stuffing. Sprinkle buttered crumbs over fish.

Barbecue Meat Loaf

Ľ cup water
1 ˝ tablespoon brown sugar
1 teaspoon Worcestershire
1 ˝ tablespoon vinegar
1 tablespoon mustard
1 can tomato sauce

Mix ingredients and set aside Ľ cup sauce for topping.

Combine in large bowl:
Sauce
1 lb. ground beef
1 cup bread crumbs
1 egg beaten Ľ teaspoon salt
Ľ cup minced onion
Ľ cup minced green pepper
Ľ cup catsup
1 teaspoon dry mustard

Mix all the ingredients together. Shape into loaf. Pour prepared sauce over loaf. Bake at 350° F. for 1 hour, basting with sauce in pan several times.

Beef-Macaroni Combo

2 beaten eggs
1/2 cup catsup
1/3 cup milk
1 tbs. instant minced onion
1 lb. lean ground beef
1 14-oz. package Kraft Macaroni and Cheese Deluxe Dinner
1/3 cup chopped green pepper
2 tsp. prepared mustard
1/2 cup packaged garlic croutons

Combine first 4 ingredients and 1 tsp. salt. Add beef and mix well. Cook macaroni following package directions; drain. Stir in green pepper, mustard, and one-half the cheese sauce mix from
the macaroni package. Spread in greased 12x71/2 x2-inch baking dish. Top with meat mixture.
Dot with remaining sauce mix; sprinkle with croutons. Bake, uncovered, at 350 degrees for 35
to 40 minutes. Serves 6 to 8.

Crunchy Hot Chicken Salad

1 1/2 cups cut-up cooked chicken or turkey
1 1/2 cups sliced celery
1/4 tsp. salt
dash of pepper
2 tbs. fresh lemon juice
3/4 cup mayonnaise
1/2 cup chopped toasted almonds
2 tsp. minced onions
1 tsp. grated lemon rind
1 cup crushed potato chips
1 cup grated sharp cheddar cheese

Combine all ingredients except cheese and potato chips. Place in 2-quart casserole. Sprinkle potato chips over cheese. Bake at 375 degrees for 25 minutes or until cheese bubbles. Yield, 4 servings.

Easy Beef Burgundy

2 pounds beef stew meat
1/2 cup flour
salt to taste
oil
2 packages Lipton Onion Soup Mix
2 cups water
1 cup Burgundy wine
Whole fresh mushrooms

Dredge beef in flour and salt. Brown slowly in oil. Add onion soup mix, mushrooms, water and 1/2 cup wine. Cover, simmer for 2 hours, stirring occasionally, adding remaining wine as needed, until all wine is used. Serve over rice or noodles. Yield, 6 servings.

New England Pot-Roast

4-pound beef chuck pot-roast* (arm, blade, inside roll, English or Boston cut or shoulder clod)
1 cup water
8 small potatoes, pared and halved
8 medium carrots, halved crosswise and lengthwise
8 small onions
Ľ teaspoon salt

Use a oven proof roasting pot. I place a rack in my roasting pot. Make sure that your pot-roast is tightly covered during cooking. Add 1 cup water and your beef. Cook your pot-roast in a 325° F. oven until meat is tender, about 3 or 4 hours.

About 1 hour before end of cooking time, add vegetables and Ľ teaspoon salt. I like to add my carrots about 15 to 30 minutes sooner then the other vegetables.

6 To 8 SERVINGS.

*A Boneless rump, top round or bottom can be used in this recipe.

Peppy Stuffed Peppers

4 green peppers
1 pound lean ground beef
2 cups cooked rice (2/3 cup raw rice)
Ľ cup chopped onion
Ľ teaspoon salt
1/8 teaspoon pepper
2 8-ounce cans Hunt's Tomato Sauce

Cut peppers in half lengthwise. Remove seeds and wash. Combine beef, cooked rice, onion, salt, pepper and ˝ can Hunt's Tomato Sauce. Pile mixture into peppers in large baking dish. Pour Hunt's Tomato Sauce over each pepper. Cover tightly and bake in moderate oven (350 ° F.) for 1 Ľ hours or until peppers are tender, basting occasionally. Makes 4 to 6 servings

Steamers

1 lb. ground beef
˝ cup catsup
1 large onion, diced
1 tablespoon prepared mustard
1 tablespoon sugar
Ľ teaspoon salt
1 tablespoon vinegar
1 teaspoon Worcestershire Sauce

Brown ground beef and drain grease from pan. Mix ingredients together in heavy skillet.
Cover the skillet, and cook slowly 1 hour or less. Serve on rolls, or over cornbread.

Swiss Chicken

4 whole chicken breasts - filleted
8 slices Swiss Cheese
8 slices Ham
1 can Cream of Chicken Soup
Ľ cup white wine or sherry (You can use water.)
1 cup poultry stuffing, crushed (I use Pepperidge Farm Herb Season Stuffing.)
Ľ cup butter, melted

Skin and fillet chicken. Cut in half. Place in baking dish. Cover with sliced cheese and ham. Mix wine or sherry with soup until smooth. Pour over chicken. Melt the butter, and stir in the stuffing. Sprinkle buttered crumbs over chicken. Bake at 350° F. for 45-55 minutes.

Taco Salad

1 head lettuce
1 - 16 oz. can kidney beans, drained
2 or 3 tomatoes
1 package dry taco seasoning
1 bottle Catalina salad dressing
1 lb. lean hamburger
1 small onion
1 package Doritos
8 oz. grated Cheddar cheese

Brown meat and onion. Drained the grease from the pan, and let cool. Chop lettuce and tomatoes. Mix taco seasoning with meat. Add rest of ingredients. Save salad dressing and Doritos for last, to prevent sogginess. Serve chilled.

Note: Cut the recipe in half for small families.

Sweet Deviled Eggs

8 large hard-cooked eggs
1 tablespoon sugar
2 tablespoons prepared mustard
2 tablespoons mayonnaise
1 tablespoon white vinegar
1/4 teaspoon salt
Paprika

Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks, add sugar and next 4 ingredients, stirring until smooth. Spoon or pipe into egg whites. Sprinkle with paprika, and
garish with fresh parsley, if desired. Yield: 16 servings.

Note: I take these to our church dinners, and never have any left to bring home!

Corn Bread

Mix and sift together:
ľ cup corn meal
1 cup flour
1/3 cup sugar
3 teaspoons baking powder
Ľ teaspoon salt

Add:
1 cup milk
1 egg, well beaten
2 tablespoons butter, melted

Bake in shallow buttered pan, 8x8 inch, at 425° F. for 20 minutes.

Apple Crisp

6 cups pared, sliced apples
1 tablespoon lemon juice
1 tablespoon water
ľ cup firmly packed brown sugar
˝ cup all purpose flour
Ľ cup quick cooking rolled oats
1/3 cup soft butter
1 teaspoon cinnamon

Place sliced apples in 8 inch square or 6x10 inch baking dish. Sprinkle apples with lemon juice and water. Combine sugar, flour, rolled oats, and butter. Sprinkle this mixture over the apples. Bake at 375° F. for 40 to 45 minutes. Put a scoop of vanilla ice cream on top for and extra special treat. 6 Servings

Buttermilk Cookies

1/2 cup butter
1 cup sugar
1 egg
1/2 cup buttermilk
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1/2 teaspoon soda
1/4 teaspoon salt
1 teaspoon nutmeg
_________________

1/4 cup sugar
1 teaspoon cinnamon

Mix butter, 1 cup sugar, and egg thoroughly. Stir in buttermilk and vanilla. Sift flour, baking powder, soda, salt and nutmeg together. Blend dry ingredients into butter mixture. Chill dough 1 hour.
Heat oven to 400° F. Drop by tablespoonfuls on greased baking sheet. Flatten with bottom of greased glass dipped in mixture of 1/4 cup sugar and 1 teaspoon cinnamon. Bake 8 to 10 minutes. Makes about 30 cookies. If you do not have any buttermilk, you can substitute 1 1/2 teaspoons lemon juice and milk.

Pecan Butter Balls

˝ cup butter
2 tablespoons sugar
1 teaspoon vanilla
Pinch of salt
1 cup of cake flour
1 cup of pecans
Grease cookie sheet

Cream butter, add sugar and other ingredients, roll in small balls. Bake 15 to 20 minutes in 350° oven. Roll in confectioners' sugar while hot.

Crumb Cake

Sift together:
2 cups flour
1 cup sugar
1 teaspoon each cloves, nutmeg and cinnamon
Ľ teaspoon salt

Cut in very fine:
˝ cup butter

Save half of crumb mixture for top of cake.
To remainder mix in:
1 egg beaten
2 tablespoons molasses
1 teaspoon soda
* 1 cup buttermilk

Pour in greased and floured 8 inch pan. Sprinkle reserved crumb mixture over top. Bake about 35 minutes in 350 degree oven.

* Buttermilk substitute: 1 tablespoon vinegar or lemon juice plus enough fresh whole milk to make 1 cup liquid.

Fruitcake

Be sure to use all of the following fruit
Love, Joy, Peace, Longsuffering, Gentleness,
Goodness, Faith, Meekness, Temperance. (Galatians 5:22-23)
Add a generous amount of Bread. (John 6:33)
Put in an egg. (Luke 11:12)
Sweeten with honey. (Psalm 19:10)
Season with salt. (Col. 4:6)
Add one tiny grain of mustard seed. (Mark 4:31)
Combine ingredients and mix, if mixture comes
too firm, add a little milk. (1 Cor. 32)
Do not add any leavening, a little leavening will
leaven the whole lump. (1 Cor. 5:6)
Pour mixture into vessels of gold and silver. (2 Tim. 2:20)
Bake over heat made by coals of fire. (Rom. 12:20)
Serve at once, don't let stand long. (Heb. 4:7)
If this fruitcake should make you thirsty drink
water freely. (Rev. 22:17)

Gingerbread

˝ cup butter
˝ cup sugar
1 cup Grandma's Molasses
2 eggs
2 ˝ cups sifted flour
Ľ tsp. salt
2 tsp. baking powder
˝ tsp. baking soda
1 tsp. ginger
2 tsp. cinnamon
˝ tsp. ground cloves
1 cup hot water

Cream butter. Gradually add sugar and cream mixture until light and fluffy. Blend in molasses.
Beat in eggs, one at a time. Sift together flour, salt, baking powder, baking soda and spices.
Add to creamed mixtures alternately with hot water. Turn into a greased and wax paper-lined
9-inch square pan. Bake in 350° F. oven 40 minutes. Cool. Yield: 12 servings.

Grandmother's Fruit Cup

1 large bunch of Tokay grapes
6 oranges
3 grapefruits
bananas
1 small can of crush pineapple
1 small jar of maraschino cherries
1/4 cup sugar

Use a large bowl. Peel the grapes, cut grapes in half, remove seeds and save the juice. Cut between individual segments on grapefruits and oranges. Squeeze the juice from empty grapefruit and orange rinds into bowl. Add 1 small can of crush pineapple; don't drain the juice and 1/4 cup sugar. When ready to serve; cut bananas into fruit cup and top with a cherry. Keep refrigerated. The fruit cup keeps very well except for the bananas. This fruit cup is a lot of work, but it's worth it!

Glazed Lemon Bread

1/3 cup melted butter
1 cup sugar
2 eggs
Ľ teaspoon almond extract
1 ˝ cups flour
1 teaspoon baking powder
Ľ teaspoon salt
˝ cup milk
1 tablespoon lemon peel

Glaze:
3 tablespoons fresh lemon juice, mixed with Ľ cup of sugar

Blend melted butter and sugar. Add eggs, one at a time, beating each one in briefly. Add almond extract.

Sift flour, baking powder and salt together. Add to egg mixture alternately with the milk. Fold in the lemon peel.

Bake in greased and floured loaf pan at 325 degrees for 60 to 65 minutes or until a toothpick comes out clean when inserted into center of loaf. (Note: If you are using glass loaf pan, bread will require from 5 to 10 minutes less time in baking.)

When bread is done, remove from oven and loosen bread from the sides and bottom of the pan. Immediately pour glaze over the hot bread. Cool 15 minutes, then remove bread from pan. Cool completely before freezing.

Peach Cobbler

Line a 9x9 inch pan with sliced peaches.
Make batter of:

1 stick of butter
1/2 cup of milk
2 tsp. baking powder
1/2 tsp. vanilla
1/2 cup sugar (scant)
1 cup flour
1/4 tsp. salt

Pour batter over peaches, spread. Mix 3/4 cup sugar with 1/2 cup water and pour over batter.
Bake at 350 degrees for 1 hour.

Peanut Crisp Bars

Line your pan with foil to make the bars easy to remove.

1/2 cup sugar
1/2 cup light corn syrup
Dash of salt
1 cup peanut butter
2 cups Rice Krispies

ICING:
4 tbs. butter
1/4 cup light brown sugar
1 tbs. milk
1/2 tsp. vanilla
1 1/4 cups sifted 10-X Sugar

Combine sugar, corn syrup and salt. Cook and stir until sugar is dissolved. Blend in peanut butter; stir in cereal. Pat evenly into a foil-lined 11x7x2 inch pan. In small saucepan, melt butter and brown sugar; remove from heat. Add milk and vanilla. Stir in 10-X Sugar; beat smooth. Remove cereal mixture from pan; peel off foil. Spread top with frosting and chill. Cut in small bars. Makes 4 dozen cookies.

Pull Apart Coffee Cake

1 bag frozen Rich's rolls
1 box vanilla or butterscotch pudding not instant
2 teaspoons cinnamon
˝ cup chopped nuts
1 stick butter melted
˝ cup brown sugar

Sprinkle ˝ the nuts in bottom of a large bundt pan. Add rolls, butter, pudding, brown sugar and
rest of the nuts. Place in a cold oven for 8 hours over night. Bake in the morning at 325° F. for 35 minutes. Cool 10 minutes. Invert to serve.

Do not use Angel-Food Cake Pan or small size Bundt Pan!

Strawberry Pie

1 small box Strawberry Jell-O
2/3 to ľ cup sugar
1 ˝ cups boiling water
2 tablespoons corn starch
1 teaspoon red food color
1 tablespoon lemon juice
1 quart strawberries
Keebler Graham Cracker Crust

Cook first five ingredients until thickens; cool. Add lemon juice and strawberries. Chill mixture until quite thick. Spoon into graham cracker crust. Refrigerate and garnish with sweeten whipped cream.

Sweeten Whipped Cream

About 3 cups

Whip until stiff: 1 cup whipping cream
Fold in: 3 tablespoons sifted confectioners' sugar and ˝ teaspoon vanilla

Wacky Spice Cake

1 ˝ cup flour
1 cup sugar
1 teaspoon ground cinnamon
˝ teaspoon ground cloves
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon soda
6 tablespoons melted butter or oil
1 teaspoon vanilla
1 tablespoon vinegar
1 cup water

Stir dry ingredients into 8 inch pan. Mix vanilla, melted butter or oil, vinegar, and water, and pour over dry ingredients. Mix with a fork. Bake 30 minutes at 350° F. May be doubled for 9x13 pan. For Cupcakes: Mix all ingredients in a bowl. Fill cupcake papers ľ full. Bake 20 minutes at 350° F. This recipe makes 15 cupcakes.