recipes

Our Family’s Favorite Recipes

I keep these printed and in plastic sheet protectors in a ring binder, instead of a

zillion cookbooks in our kitchen cabinet. If the recipe doesn’t say (favorite) next

to it, then I haven’t tried it yet but can’t wait to do so. Otherwise, these are the

recipes I turn to the most and having them all in one place makes planning a

grocery list a lot easier. Enjoy!









Sparkling Raspberry Punch (Gooseberry Patch) (FAVORITE)

46 oz can pineapple juice

6 oz can frozen pink lemonade concentrate, thawed

16 oz container raspberry sherbet

2 ltr bottle ginger ale, chilled

10 oz pkg frozen raspberries, thawed



Baked French Toast casserole (Paula Deen)

13-16 oz loaf French bread

8 lg eggs

2 C half-and-half

1 C milk

2 Tb sugar

1 tsp vanilla

¼ tsp cinnamon

¼ tsp nutmeg

Dash salt



Praline topping:

2 sticks butter

1 C brown sugar

1 C chopped pecans

2 Tb light corn syrup

½ tsp cinnamon

½ tsp nutmeg



Slice bread into 20 1” slices. Generously butter 9x13 pan. Arrange slices in 2 rows, overlapping. In lg bowl, combine

eggs, half-and-half, milk, sugar, vanilla, nutmeg and salt. Beat with whisk until well blended but not too bubbly. Pour

mixture over bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some between slices.

Cover with foil and refrigerate overnight. Next day, spread praline topping evenly over the bread and bake for 40 minutes

at 350, until puffed and lightly golden. Serve with maple syrup. Serves 6-8









-1-

Blueberry French Toast (Taste of Home) (FAVORITE)

12 slices day-old white bread, crusts removed

16 oz cream cheese

1 C fresh or frozen blueberries

12 eggs

2 C milk

1/3 C maple syrup or honey



Sauce- or you can just use maple syrup instead (this also makes a wonderful dessert topping too)

1 C suar

2 Tb cornstarch

1 C water

1 C fresh or frozen blueberries

1 Tb butter



Cut bread into 1” cubes; place half in a greased 9x13 baking dish. Cut cream sheese into 1” cubes; place over bread.

Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread

mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at

350 for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set. In a saucepan,

combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in

blueberries; educe heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over

French toast. Make 1-3/4 C sauce. Serves 6-8.



Pineapple Cream Cheese Ball (KRAFT) (FAVORITE)

16 oz cream cheese, softened

8-1/2 oz crushed pineapple, drained

2 C chopped pecans

¼ C chopped green pepper

1 Tb chopped onion

1 tsp seasoning salt (Lowry’s)



Mix all except 1 C nuts. Chill, form 2 balls and roll cheese ball in rest of pecans to coat surface.



Party Cheese Ball (KRAFT)

16 oz cream cheese, softened

8 oz shredded sharp cheddar

1 Tb finely chopped onion

1 Tb chopped red bell pepper

2 tsp Worcestershire sauce

1 tsp lemon juice

Dash cayenne pepper

Dash salt

1 C chopped pecans



Mix all except nuts. Chill, form into ball and roll cheese in pecans to coat surface.



Red Lobster Tartar Sauce (Top Secret Recipes)

½ C mayo

1-1/2 tsp finely minced onion

1 Tb sweet pickle relish

1-1/2 tsp shredded and chopped carrot (bits the size of rice)

1-1/2 tsp sugar



Combine all ingredients in a small bowl, cover and refrigerate.









-2-

Marinated cucumbers (FAVORITE)

½ C vinegar

1 to 2 Tb sugar

¼ tsp celery seed

1 lg cucumber (halved and thinly sliced)

1 sm onion (thinly sliced and broken into rings)



Toss to coat, cover and chill for 2 hours or up to 5 days, stirring occasionally.

KFC Cole Slaw (Top Secret Recipes)

½ C mayo

1/3 C sugar

¼ C milk

¼ C buttermilk

1-1/2 tsp lemon juice

1-1/2 tsp white vinegar

½ tsp salt

1/8 tsp pepper

8 C finely chopped cabbage (about one head)

¼ C shredded carrot (1 med carrote)

2 Tb minced onion



Chop cabbage and carrots into fine pieces (about the size of rice). Combine mayo, sugar, milks, lemon juice, vinegar, salt

and pepper in a large bowl until smooth. Add cabbage and carrots and onion and mix well. Cover and refrigerate for at

least 2 hours before serving.



Spinach Feta Salad (Alicia Stone) (FAVORITE)

Spinach and Romaine lettuce

Green onion

Toasted pecans

Apples/pears/strawberries or raspberries

Feta or bleu cheese



Dressing

¾ C sugar

½ C canola oil

1/3 C vinegar

1 tsp poppy seeds

¼ tsp pepper



Shoestring Chicken Salad (FAVORITE)

1 ½ C finely chopped celery

3 tsp grated onion

1 ½ C grated carrots

3 C cooked chicken, cut up (or tuna)

1 ½ C mayo

1 small can shoestring potatoes (like chips)

Combine all ingredients and chill.



Rainbow Pasta Salad (FAVORITE)

6 oz can black olives

1 pt cherry tomatoes

1 onion, diced

1 green pepper, diced

10-1/2 oz pkg rainbow rotini, cooked and cooled

16 oz bottle Italian dressing

Garnish, grated parmesan cheese



Mix all ingredients together; cover and refrigerate overnight. Sprinkle with Parmesan cheese before serving.

Serves 8 to 10.

-3-

Danish Potato Salad (Nancy Bierbaum) (FAVORITE)

Dressing:

¼ C vinegar

¼ C water

¼ C sugar`

¼ tsp salt

Pepper

1 tsp prepared mustard

2 eggs, beaten

1 C Helman’s mayo



Salad:

4 C cubed boiled red potatoes, warm

4 hard cooked eggs (or more)

Tons of fresh chives, snipped

2 Tb diced green pepper

3-4 stalks celery, sliced



Cook on stove the vinegar, water, sugar, salt, pepper, mustard to a low boil. Slowly add eggs as you whisk the

ingredients. Keep stirring and cooking for 5-8 minutes as the sauce thickens. Pour over warm potatoes, eggs, green

peppers, chives and celery and toss to coat. Refrigerate.



Crunchy Asian Noodle Salad (Ina Garten)

½ lb thin spaghetti

1 lb sugar snap peas

1 C vegetable oil

½ C rice vinegar

½ C soy sauce

3 Tb dark sesame oil

1 Tb honey

2 garlic cloves, minced

1 tsp grated ginger

2 Tb white sesame seeds, toasted

½ C smooth peanut butter

1 tsp salt

1 tsp fresh ground black pepper

2 red bell peppers thinly sliced

4 scallions (w/green parts, sliced diagonally)

1 Tb white sesame seeds toasted

3 Tb chopped fresh parsley



Cook spaghetti, drain, set aside. Boil water with salt add peas, cook 3 minutes tender crisp. Remove with slotted spoon

and immerse in bowl of ice water, drain.



Dressing – whish oil, vinegar, soy sauce, sesame oil, honey, garlic, ginger, 1 Tb sesame seeds, peanut butter, salt to

taste and pepper.



Combine pasta, peas, peppers and scallions. Pour dressing over. Add scallions and parsley, mix again.









-4-

Chicken Fruit Salad

2 C cooked chicken or turkey cut up

1 Tb minced onion

1 tsp salt

1 C grapes

1 C chopped celery

1 C mandarin oranges, well drained

½ C slivered almonds, toasted

1 C cooked macaroni rings

1 C mayo

1 C whipping cream, whipped



Combine chicken, onion and salt. Refrigerate several hours. Add the rest and mix well, then fold in whipped cream

before serving. Serves 10





Corn Casserole

15 oz can corn

15 oz can creamed corn

1 C sour cream

1 egg

7 oz pkg cornbread mix

¼ C margarine, melted



Mix all ingredients together; spread in an ungreased 13”x9” baking pan. Bake at 350 degrees for 55 minutes. Makes 12

to 15 servings.



Scalloped Corn

16 oz can creamed corn

½ C milk

1 egg, beaten

4 T butter, melted

2 C Ritz, crushed

Sugar, salt and pepper to taste



Combine all ingredients; mix well. Pour into a greased casserole dish; bake at 350 degrees until golden, about 45

minutes. Makes 6-8 servings.



Sweet Potato Soufflé (Ruth Bierbaum) (FAVORITE)

3 lg sweet potatoes cooked and whipped

1 C sugar (I don’t use all the sugar)

2 eggs beaten

½ tsp salt

1 stick butter

½ C evaporated milk

2 tsp vanilla

1 bag marshmallows

½ C chopped pecans



Peel and boil potatoes until tender. Drain potatoes and whip. Add sugar, eggs, salt, butter, milk and vanilla. Mix well and

put in greased 1-1/2 qt casserole. Bake at 325 for 25 minutes. Place marshmallows and pecans on top and return to

over for about 5 minutes or until brown on top.









-5-

Green Bean Casserole (Campbell’s) (FAVORITE)

¾ C milk

1/8 tsp pepper

1 can cream of mushroom soup

2 cans cut green beans, drained

1-1/3 C French’s original French fried onions



Mix all but 2/3 french onions. Bake at 350 for 30 minutes or until hot; stir. Top with remaining onions. Bake 5 min or until

onions are golden.





Old-Settler Beans (Taste of Home) (FAVORITE)

½ pd ground beef

½ pd bacon, chopped

1 onion, chopped

½ lb ham cubed

½ C brown sugar, packed

1/3 C sugar

¼ C barbeque sauce

¼ C ketchup

1/3 C molasses

16 oz can pinto beans

15 oz can navy beans

15 oz can kidney beans

28 oz can pork & beans



Brown ground beef with bacon and onion; place into a slow cooker. Add remaining ingreients; stir to mix. Heat on low

setting until warmed through, about 4 hours. Serves 8 to 10.



Family Vegetable Beef Soup (Taste of Home)

2 lbs ground beef

1 med onion, chopped

46 oz canned tomato juice

28 oz diced tomatoes, undrained

1 jar sliced mushrooms, drained

2 C frozen cut green beans

2 C each finely chopped celery, cabbage and carrots

1 tsp dried oregano

1 tsp dried basl

½ tsp garlic powder

1 tsp salt

½ tsp pepper



In a Dutch oven or soup kettle, cook the beef and onion until meat is no longer pink; drain. Stir in the remaining

ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours.









-6-

Hamburger Vegetable Soup (Taste of Home)

1 lb ground beef

1 med onion, chopped

½ lg green pepper, diced

4 garlic cloves, minced

8 C beef broth

29 oz Italian stewed tomatoes

9 oz pkg frozen cut green beans

8 oz can tomato saue

1 C ditalini or other small pasta

1 Tb Worcestershire sauce

2 tsp dried oregano

1 tsp dried basil

½ tsp pepper



In a Dutch oven or soup kettle, cook the beef, onion, green pepper and garlic; drain. Stir in remaining ingredients. Bring

to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and pasta are tender.





Byerly’s Wild Rice Soup (FAVORITE)

6 Tb butter 12 Tb butter

1 Tb minced onion 2 Tb minced onion

½ C flour 1 C flour

2-1/2 C chicken broth 5 C chicken broth

2 C cooked wild rice (allow 45 min) 4 C cooked wild rice (allow 45 min)

2 C cubed chicken (I use rotisserie chicken) 4 C cubed chicken (I use rotisserie chicken)

½ C shredded carrot 1 C shredded carrot

3 Tb chopped slivered almonds 6 Tb chopped slivered almonds

12 oz evaporated skimmed milk 24 oz evaporated skimmed milk

Snipped fresh parsley Snipped fresh parsley



*Second column is a doubled recipe for easy reference.



Melt butter, sauté onion. Blend in flour; gradually stir in broth. Cook over medium heat, stirring constantly, until mixture

comes to a boil; boil and stir one minute. Stir in wild rice, chicken, carrots & almonds, simmer about 5 minutes. Blend in

milk; heat to serving temp. Garnish with parsley.



Corn Chowder with ham (FAVORITE)

2 C frozen whole kernel corn

1-3/4 C Chicken broth

1 lg yellow onion, chopped

1 C peeled and cubed potatoes

1 C chopped green, red or yellow pepper

1 tsp minced fresh or dried marjoram leaves

¼ tsp each salt and white or black pepper

½ C milk

3 Tb flour

1 C bite sized pieces cooked ham



In large sauce pan combine corn, broth, onion, potato and peppers, marjoram and salt and pepper. Bring to a boil, lower

the heat and simmer, covered for 10 minutes or until potato is almost tender, stirring occasionally. In a small bowl, whisk

milk and flour. Stir into corn mixture. Cook, stirring constantly for 2 minutes or until thickened and bubbly. Stir in ham,

cook for 2 minutes more until heated through.









-7-

Chicken Noodle Soup (www.relishrelish.com) (FAVORITE)

6 Tb butter

½ white onion, diced

1 Tb garlic, minced

2 carrots, peeled and sliced

2 stalks celery, chopped

½ tsp celery salt

½ tsp dried marjoram

1 tsp fresh tarragon, finely chopped

1 Tb Italian parsley, chopped

8 C chicken broth

1 bay leaf

1 rotisserie chicken, shredded (about 3 cups)

5 oz frozen egg noodles (I use dried)

Coarse salt and freshly ground pepper, to taste



Sauté onion and garlic in the butter for 3-4 minutes. Add carrots, celery, celery salt, marjoram, tarragon and parsley and

sauté a few minutes more. Meanwhile bring the broth and the bay leaf to a boil for 2 minutes in a stockpot with lid on,

over high heat. Add the onion mixture and the chicken and continue to simmer for 10-15 minutes. Lower heat and

simmer for a few more minutes. Add the noodles and cook 5-10 minutes. Remove from heat and add salt and pepper , to

taste.





Creamy Chicken Vegetable Soup (www.relishrelish.com) (FAVORITE)

3 Bnls Sknls Chicken Breasts

1.5 TB Olive Oil

3 TB Butter

3 carrots, peeled and thinly sliced

1.5 leeks halved lengthwise and thinly sliced

¾ tsp dried thyme

6 c Chicken Broth

Coarse salt and pepper to taste

1/3 fresh French bread loaf (about 2 C)

¾ C half and half

1-1/2 C frozen peas

1.5 TB Italian Parsley, chopped



Bake chicken in 350 oven for 20 min (drizzle the olive oil on it). Cut in to small cubes. Melt butter in dutch oven and sauté

carrots, leeks and thyme over med heat until slightly softened (4 min). Add chicken, stirring for one min. Add broth and

season with s/p. Simmer over medium heat until veggies are tender (5 min). In food processor puree the bread with the

half-and-half. Stir the bread puree into soup with the peas and simmer on low until thickened (8 min). Stir in parsley and

serve.



Serve with:

Herb Bread (www.relishrelish.com) (FAVORITE)

6 Tb butter

1.5 tsp minced garlic

1/3 C Italian parsley, chopped

1.5 tsp coarse salt

¾ fresh French bread loaf, thickly sliced



Melt butter, add garlic and parsley and salt, simmer for 1 min. Brush on bread and bake.









8

Creamy Chicken Casserole (southern Living at Home) (FAVORITE)

3 C chopped cooked chicken

1 can cream of chicken soup

8 oz sour cream

1 Tb poppy seeds

1 sleeve crushed Ritz crackers

¼ C butter melted



Combine first 4 ingredients, spoon into greased casserole dish. Combine crushed crackers and melted butter, sprinkle

over chicken mixture. Bake uncovered at 350 for 30 minutes. 4 servings



Toasted Almond Chicken (Southern Living at Home) (FAVORITE)

6 bnls sknls chicken breasts

1/8 tsp salt

1/8 tsp pepper

3 Tb butter divided

1 ½ C whipping cream

2 Tb orange marmalade

1 Tb Dijon mustard

1/8 tsp ground red pepper

2 ¼ oz sliced almonds toasted



Flatten chicken to ¼ inch (optional), sprinkle with salt and pepper. Melt half of butter in large skillet over medium-high

heat. Add half of chicken and cook 2 minutes on each side or until golden. Remove chicken and repeat with remaining

chicken. Remove chicken again. Reduce heat to medium; add cream and next 3 ingredients, stirring well. Add chicken

back in, sprinkle with almonds and cook 8 minutes or until sauce thickens. 6 servings

*Serve over jasmine rice





Chicken Enchiladas (Nicole Haustein) (FAVORITE)

3C enchilada sauce

2 C shredded cooked chicken

½ C thinly sliced green onions

¾ C shredded cheddar

¾ C shredded Monterey Jack

¼ C sour cream (extra for garnish)

4 oz can diced green chilis

Canola oil, as needed

¼ C chopped fresh cilantro (I omit)

Salt and pepper to taste

12 6” corn tortillas

Non-stick cooking spray



Enchilada sauce

2 T canola oil

2 T flour

2 T chili powder

1 tsp cumin

14 oz can chicken broth

8 oz can tomato sauce

1 tsp salt

¼ tsp garlic powder



Heat oven to 350. Prepare enchilada sauce. In a medium bowl, mix chicken, green onions, ½ C cheddar, ½ C Monterey

Jack, sour cream, chilies and cilantro. Stir in ½ C enchilada sauce. Season with salt and pepper. Set aside. Heat ½” oil

in large pan. Fry tortillas, one at a time, until soft (10 seconds per side). Drain on paper towels. Spray 9”x13” baking dish

with non-stick spray. Spread small amount of sauce on bottom of dish. Spread 2 heaping tablespoons of chicken mixture

in each tortilla and roll up. Place seam side down, side by side in dish. Pour remaining sauce over. Top with remaining

cheeses and bake until bubbling, 15-20 minutes. Garnish with extra sour cream, sliced green onions and chopped

cilantro.



9

Spicy Cajun Shrimp (www.relishrelish.com) (FAVORITE)

1.5 lb Lg Shrimp, deveined

1 whole lemon, sliced

8 TB butter

2 tsp minced garlic

1 TB Cajun seasoning (or less)

1 tsp coarse salt

1 tsp ground pepper

2 TB Worcestershire sauce

Dash hot sauce

½ French bread loaf sliced



Heat over to 450. Melt butter, sauté garlic until shimmering. Ad Cajun spices, stir well. Add s/p W and hot sauce.

Arrange shrimp in baking dish and cover with Cajun butter. Toss to make sure it’s well distributed. Top with lemon slices.

Bake uncovered for 10 min. Stir and continue baking until shrimp is all pink. Serve with butter sauce and bread for

dipping.





Nacho Chicken (Southern Living at Home)

2 Tb mayo

¼ tsp salt

¼ tsp dried Italian seasoning

2 sknls bnls chicken breast halves

¾ C crushed cheese Dorito’s (about 30)

1 Tb melted butter



Combine first 3 ingredients; spread on both sides of chicken. Dredge chicken in crushed chips. Place chicken on lightly

greased baking sheet with edges. Drizzle with butter. Bake at 350 for 20 to 25 minutes or until chicken is done.

Serves 2



Chicken-Almond Stir-Fry (Southern Living at Home) (FAVORITE)

2 Tb vegetable or sesame oil

4 sknls bnls chicken breast halves, cut into thin strips

2.25 oz sliced almonds

16 oz pkg frozen broccoli, carrots and water chestnuts (I use fresh broccoli, canned chestnuts, baby corn and celery)

1 Tb cornstarch

1 Tb brown sugar

½ tsp ground ginger (I omit)

½ C soy sauce

1/3 C pineapple juice



Heat oil to 375 in wok or skillet. Add chicken and almonds, stir-fry 2 minutes. Add vegetables; cover and cook 4 minutes,

stirring once. Combine cornstarch and next 4 ingredients; add to wok. Cook, stirring constantly, 2 or 3 minutes or until

mixture thickens. 4 servings

*Serve over Jasmine rice



Creamed Chicken and Biscuits (Southern Living at Home) (FAVORITE)

2 C chopped cooked chicken

½ C milk

½ tsp poultry seasoning

¼ tsp pepper

1 can cream of chicken soup

10 oz pkg frozen mixed vegetables (or any veggies you have on hand)

1 can refrigerated Pillsbury biscuits



Combine first 6 ingredients in a saucepan. Cook over medium heat 10 to 15 minutes or until thoroughly heated, stirring

often. Meanwhile, bake biscuits according to package directions. Split hot biscuits in half, spoon chicken mixture over

biscuits. 4 servings







10

Pulled Pork (Ken Davis recipe) (FAVORITE)

1 boneless pork shoulder or loin roast, about 3 lb

2Tb vegetable oil

1 C chicken broth, beer, apple juice or water

1 jar (17 oz) Ken Davis BBQ sauce (I prefer Famous Dave’s)



Brown pork on all sides in oil in lg Dutch oven over high heat; drain fat. Sprinkle with salkt and pepper to taste. Add

broth; heat to boiling. Reduce heat; cover and simmer until pork is very tender, about 3 hours. Let pork stand in broth

until cool enough to handle. Pull the pork into long shreds and return to the pot. Pour the BBQ sauce over the pork; heat

through.



Oven Meatballs (Alicia Stone) (FAVORITE)

1-1/2 lb ground beef

3/2 C oatmeal

1-1/2 tsp salt

¼ tsp pepper

3 Tb chopped onion

1 C milk



Sauce:

1 C ketchup

3 Tb vinegar

2 Tb sugar

½ C water



Mix ingredients and form into baclls about 1 inch in diameter. Place in a 9x13 pan. Mix sauce and pour over meatballs.

Cover and bake at 350 for 45 minutes or until meat is no longer pink.





Calzones (www.relishrelish.com) (FAVORITE)

18 frozen dinner rolls (like Rhodes)

Pizza toppings of your choice

Pizza sauce (we use Green Mill sold at Cub)

3 C shredded mozzarella cheese

1 C ricotta cheese

4 tsp oregano

Salt and pepper to taste



In the morning, remove rolls from the freezer. Place in a large mixing bowl, cover with plastic wrap, and keep in a warm

place until ready to prepare. It will take at least 6 hours for dough to defrost and rise. Or you can use the “quick thaw”

method on the back of the Rhodes bag (my preference).



Prepare your pizza toppings. Combine cheeses, oregano and salt and pepper.



*Note the recipe originally called for the pizza sauce to be on the side and not in the calzone (which is traditional) but we

prefer to bake it inside so it’s not so dry.



Transfer risen dough to a lightly floured surface, punch it down, and kneed for about 30 seconds. Divide dough into 4

individual balls (one per serving) and roll/pull into 10 inch rounds. Spread pizza sauce all over within 3/4” of edges and

drop dollops of cheese mixture over half of the round. Top cheese with your toppings of choice and another dollop of

cheese. Fold dough over to form half-circles. Pink edges of dough firmly together to seal.



Using a fork, make a few pricks on the top of each calzone. Coat a large baking sheet with cooking spray. Gently place

calones on prepared baking sheet. Bake for 15 minutes, rotate sheet and bake until calzones are golden brown, another

15 minutes. *I find it doesn’t take much longer than those first 15 minutes though.









11

Sloppy Joes (FAVORITE)

2 lb ground beef 1 lb ground beef

1 med onion chopped 1 sm onion chopped

16 oz can tomato sauce 8 oz can tomato sauce

½ C ketchup ¼ C ketchup

½ C BBQ sauce ¼ C BBQ sauce

4 Tb brown sugar 2 Tb brown sugar

2 tsp dry mustard 1 tsp dry mustard

Salt and pepper to taste Salt and pepper to taste

*The second column is half of the original recipe for our smaller family.

Cook beef and onion until brown. Add the rest and simmer covered 15-20 minutes.



Easy Hamburger Casserole (Grace Church) (FAVORITE)

1 lb hamburger

1 med onion chopped

6 oz pkg Uncle Ben’s long grain and wild rice mix

1 can cream of mushroom soup

1 can water

2 Tb soy sauce

3 stalks celery chopped

4 oz can mushrooms

10 oz pkg frozen broccoli



Brown ground beef and onion. Stir in seasoning packet from rice mix, soup, water and soy sauce. Add celery, rice,

mushrooms and broccoli. Mix well and place in glass baking dish. Cover. Bake at 350 for 45-60 minutes. Remove cover

for last 10 minutes.





Hamburger Stroganoff (Ruth Bierbaum)

1 lb hamburger

3 slices bacon, diced

½ C chopped onion

¾ tsp paprika

Dash of pepper

1 can cream of mushroom soup

1 C (8 oz) sour cream



Brown bacon and hamburger, add onion cook until tender. Drain off excess grease. Add seasonings and soup. Simmer

10-15 min, stirring frequently. Stir in sour cream and reheat – do not boil. Serve over hot, buttered noodles.



American Chow Mein (Kim Good) (FAVORITE)

1 lb hamburger

1 diced med to sm onion

2 cans cream of mushroom soup

3 chopped celery stalks

1 C water

1 Tb soy sauce

½ C rice, uncooked

Crunchy chow mein noodles



Cook hamburger and onion. Mix all other ingredients right in pan. Pour in to greased casserole dish and bake 350 for 1

hour (or just until rice is cooked). Serve over crunchy chow mein noodles.









12

Salisbury Steak with Gravy (Taste of Home) (FAVORITE)

Patties

1 lb ground beef

14 soda crackers, crushed

2 Tb dried minced onion (I use fresh)

Tsp dried parsley flakes

½ C milk



Combine above and chape into 4 patties. Place in a 8” square baking dish coated with cooking spray.



Gravy

½ C butter

1 can cream mushroom soup

1 can cream chicken soup

1 C hot water

2 Tb beef bullion granules

¼ tsp pepper



Combine gravy and pour over patties. Bake uncovered 350 for 50-55 min or until meat is no longer pink.



Bacon-Wrapped Beef Patties (Taste of Home)

6 bacon strips

2 eggs, lightly beaten

¾ C crushed saltines

2 Tb chopped onion

1-1/2 tsp salt

1/8 tsp pepper

1 lb ground beef

½ C ketchup

2 Tb brown sugar

¼ tsp ground mustard



Microwave bacon 2-3 minutes, until cooked but not crisp. In lg bowl combine eggs, saltines, onion, salt and pepper.

Crumble beef over mixture and mix well. Shape into 6 patties. Wrap bacon around patties and secure with toothpicks.

Broil for 3-4 inches from the heat for 6 minutes. Meanwhile in a sm bowl combine ketchup, brown sugar and mustard.

Turn patties; top with ketchup mixture. Broil 6-7 minutes longer or until meat is no longer pink and bacon is crisp.



Meatloaf (Taste of Home)

1.5 LB ground beef

1 C milk

1 TB Worcestershire sauce

1 tsp chopped fresh or ¼ tsp dried sage leaves

½ tsp salt

½ tsp ground mustard

¼ tsp pepper

1 clove garlic, finely chopped or 1/8 tsp garlic powder

1 lg egg

3 slices bread, torn into small pieces or ½ C dried breadcrumbs or ¾ C quick-cook oats

1 small onion, chopped (1/4 C)

½ ketchup, chili sauce or BBQ sauce



Mix all ingredients except ketchup. Spread in ungreased loaf pan or shape into 9x5” loaf in rectangular pan. Spread

ketchup over top. Bake uncovered at 350 for 1 to 1-1/4 hours until thermometer reads 160. Let stand 5 minutes, remove

from pan.









13

Glazed Meatloaf (Taste of Home)

2 eggs beaten

2/3 C milk

1-1/2 C (6 oz) shredded cheddar cheese

1 C crushed saltines (about 30 crackers) (or 3 slices bread crumbled)

1 C finely shredded carrots

½ C finely chopped onion

½ tsp salt

¼ tsp garlic powder

¼ tsp pepper

2 lbs round beef

½ C packed brown sugar

½ C ketchup

2 Tb Dijon mustard



Combine eggs, milk, cheese, saltines, carrots, onion, salt, garlic powder, pepper. Crumble beef over mixture and mix

well. Shape into loaf. Place in a greased 9x13 baking dish. Bake uncovered at 350 for 50 minutes.



For glaze, in small saucepan, bring the brown sugar, ketchup and mustard to a boil. Reduce heat; simmer uncovered, for

3-5 minutes or until heated through. Spoon over meat loaf. Bake 10-15 minutes longer or until meat is no longer pink and

a thermometer reads 160. Drain; let stand for 10 minutes before slicing.



Farmhouse Barbecue Muffins (Taste of Home) (FAVORITE)

10 oz refrigerated buttermilk biscuits

1 lb ground beef

½ C ketchup

3 Tb brown sugar

1 Tb cider vinegar

½ tsp chili powder

1 C (4 oz) shredded cheese



Flatten each biscuit into 5” circle. Press each into greased muffin tins. Cook beef and add everything but the cheese.

Divide meat mixture among the muffin cups. Sprinkle with cheese. Bake 375 for 18-20 min or until golden brown. Cool

for 5 min before removing from pan and serving.





Chuck Wagon Tortilla Stack (Taste of Home)

1 lb ground beef

2-3 garlic cloves minced

16 oz can baked beans

14 oz can stewed tomatoes

11 oz can whole kernel corn drained

4 oz can chopped green chilis

¼ C BBQ sauce

1-1/2 tsp chili powder

1-1/2 tsp cumin

4 10” flour tortillas

1-1/2 C shredded pepper Jack cheese

Shredded lettuce, chopped red onion, sour cream, chopped tomatoes, optional



Cook beef until no longer pink. Add garlic, beans tomatoes, corn, chilies, BBQ sauce, chili powder and cumin. Bring to a

boil. Reduce heat; simmer, uncovered for 10-12 min or until liquid is reduced. Coat a large deep skillet with cooking

spray. Place one tortilla in skillet;









14

Fiesta Mexican Lasagna (Taste of Home)

2 lbs ground beef

16 oz refried beans

4 oz chopped green chilies

1 envelope taco seasoning

2 Tb hot salsa

4 C (16 oz) shredded Colby-Monterey Jack cheese divided

12 oz uncooked lasagna noodles

16 oz mild salsa

2 C water

16 oz sour cream

1 can (2-1/4 oz) sliced black olives, drained

3 green onions, chopped

1 med tomato, chopped



Cook beef until no longer pink, drain. Stir in beans, chilies, taco seasoning and hot salsa. In a greased 9x13 baking dish,

layer a third of uncooked noodles and meat mixture. Sprinkle with cheese. Repeat layers twice. Combine mild salsa and

water, pour over top. Cover and bake at 350 for 1 hour or until heated through. Top with sour cream, olives, onions,

tomatoes and remaining cheese. Bake uncovered 5 minutes longer. Let stand 10-15 minutes before cutting.



Wendy’s Chili (Top Secret Recipes) (FAVORITE)

2 lb ground beef

29 oz can tomato sauce

29 oz can kidney beans (with liquid)

29 oz can pinto beans (with liquid)

1 C diced onion (1 medium onion)

½ C diced green chilies (2 chilies)

¼ C diced celery (1 stalk)

3 medium tomatoes, chopped

2 tsp cumin

3 T chili powder

1-1/2 tsp black pepper

2 tsp salt

2 C water



Brown ground beef, add onions. Drain off fat. Add remaining ingredients and simmer over low heat. Cook, stirring every

15 minutes, for 2 to 3 hours. Makes about 12 servings.





Spaghetti Sauce (Greg Kopf) (FAVORITE)

1 lb ground beef

1 lb itl sausage

1 med onion

1 green pepper

2 15 oz tomato sauce

2 25 oz tomato paste

7-1/2 oz can sliced black olives

2 envelopes Italian style spaghetti sauce mix

3 C water

1 Tb sugar

2 crushed garlic cloves

1 crumbles bay leaf

Parmesean Cheese



Cook beef, onion and pepper in dutch oven. Add all else but cheese. Simmer 1-1/2 hours, stirring occasionally.









15

Stuffed Manicotti (Taste of Home)

(you can always substitute jarred spaghetti sauce for speed)

1 lb ground beef

2 C water

12 oz tomato paste

1 medium onion chopped

6 Tb minced fresh parsley divided

1 Tb dried basil

1 garlic clove, minced

2 tsp salt divided

¼ tsp pepper divided

3 c ricotta cheese

1-1/4 C grated Romano or Parmesan cheese divided

2 eggs, lightly beaten

8 large manicotti shells, cooked and drained



Cook beef over medium heat until no longer pink, drain. Stir in the water, tomato paste, onion, 2 Tb parsley, basil, garlic,

1-1/2 tsp salt, 1/8 tsp pepper. Simmer, uncovered for 30 min, stirring occasionally. Meanwhile, combine ricotta cheese ¾

C Romano cheese, eggs and remaining parsley, salt and pepper. Stuff into manicotti shells. Pour half the meat sauce

into a greased 11x7 baking dish. Arrange shells over sauce. Top with remaingin Romano cheese. Bake, uncovered at

350 for 30-35 min or until heated through.



Cheesy Potatoes (Phyllis Eagen) (FAVORITE)

1 pkg frozen hash browns (cubed or shredded)

2 can cream of potato soup

1 can cream of celery

8 oz sour cream

2 C shredded cheddar cheese

1 small to medium onion chopped (sautéed in butter first)



Mix all ingredients and bake at 300 for 1 ½ to 1 ¾ hours



Easy Garlic Bread

½ C softened butter

¼ C grated parmesan cheese

¼ tsp dried marjoram

¼ tsp dried oregano

2 cloves garlic crushed

16 oz loaf sliced French bread



Combine first 5 ingredients; spread between bread slices. Wrap loaf in heavy-duty foil; place on a baking sheet. Bake at

350 for 20 minutes. Open foil, and back 5 minutes or until crisp and golden.



Garlic Bread

½ C butter, melted

3-4 garlic cloves, minced

1 loaf (1 lb) French bread, halved lengthwise

2 Tb minced fresh parsley



Combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley. Place, cut side up, on a baking sheet.

Bake at 350 for 8 minutes. Broil 4-6 inches from the heat for 2 minutes or until golden brown. Cut into 2” slices. Serve

warm.









16

Finger Lickin’ Good Cake (Cake Mix Dr.) (FAVORITE)

*cake

1 pkg yellow cake mix

11 oz can mandarin oranges undrained

1 stick butter melted

¼ C vegetable oil

4 lg eggs

juice drained from 8 oz can crushed pineapple

*frosting

12 oz cool whip thawed

3.4 oz pistachio instant pudding mix

8 oz can crushed pineapple drained



Preheat oven to 350; grease and flour pan. Mix all cake ingredients except pineapple juice. About 3 minutes on medium,

oranges should be broken up. Pour into 9x13 pan or 2 9” round cake pans. Bake about 25 minutes or until knife inserted

comes out clean. Cool for 10 minutes. Then while cake is still warm, poke holes all over and drizzle with pineapple juice.

Then combine frosting ingredients until well combined and pudding mix has dissolved. Frost cake.



Jell-O Poke Cake (Ruth Bierbaum) (FAVORITE)

1 pkg Yellow or White cake mix

3 oz pkg jell-o (any flavor)

1 C boiling water

1 C cold water

1 tub cool whip



Mix and bake cake according to directions. Dissolve gelatin in boiling water and then add cold water, do not refrigerate.

While cake is hot, poke holes all over with a fork while and pour gelatin over it. Cool in fridge and top with cool whip.



Zucchini Cake (Taste of Home) (FAVORITE)

2-1/2 C flour

2 C sugar

1-1/2 tsp cinnamon

1 tsp salt

½ tsp baking powder

½ tsp baking soda

1 C oil

4 eggs

2 C shredded zucchini (approx. 2 reg size with seeds removed)

½ C chopped walnuts, optional



Bake 350 in 9x13 for 35-40 min. Cool, frost with cream cheese frosting and garnish with nuts. Store refrigerated.



Carrot Cake (Mindi Groff) (FAVORITE)

2 C sugar

2 C flour

1 tsp salt

1 tsp cinnamon

2 tsp baking soda

1-1/4 C oil

3 C grated raw carrots (one bag)

4 eggs

Frosting:

¼ lb butter, soft

3 oz cream cheese, soft

2 tsp vanilla

2 C powdered sugar



Mix all ingredients well. Pour into ungreased 9x13 pan. Bake at 350 degrees for 45-55 minutes. Frost when cool.





17

Cream cheese frosting (FAVORITE)

Best for frosting double layer cakes

8 oz cream cheese room temp

1 stick butter room temp

3 ¾ C powdered sugar

1 tsp vanilla

This one fits a 9x13 cake perfectly

3 oz cream cheese

¼ C butter softened

1 Tb milk

1 tsp vanilla

2 C powdered sugar



Easy Chocolate Trifle (FAVORITE)

2-1/2 C milk

2 (4 oz ea) pkg Instant chocolate pudding

2 reg tubs of Cool Whip

1 pkg brownies, prepared and cubed

Raspberries, Strawberries, cherry pi filling or no fruit at all



Pour milk into lg bowl. Add 2 pkg instant chocolate pudding. Beat with wire whisk until well blended. Mix in 1 tub Cool

Whip, thawed. Layer brownie cubes, pudding and cool whip mixture, raspberries or strawberries and additional Cool

Whip in large glass bowl as desired. Repeat so you have 2 of each type of layer. Refrigerate 1 hour or until ready to

serve. Makes 16 servings.



Pistachio Mallow Salad AKA Watergate Salad (FAVORITE)

3.4 oz pkg instant pistachio pudding mix

20 oz can crushed pineapple, undrained

16 oz cool whip

3 C mini marshmallows

½ c chopped pistachios or walnuts (optional)



Dissolve pudding mix in pineapple; add cool whip, marshmallows and nuts. Refrigerate at least 2 hours. Sprinkle top with

nuts. At Christmas I add red maraschino cherries





Banana Pudding (Southern Living Mag) (FAVORITE)

1/3 C flour

Dash of salt

2-1/2 C milk

14 oz can sweetened condensed milk

2 egg yolks

2 tsp vanilla

3 C sliced ripe bananas

45 vanilla wafers

4 egg whites

¼ C sugar



Combine flour and salt in medium sauce pan. Gradually stir in milks and yolks, and cook over medium heat, stirring

constantly, 8 minutes or until thickened. Remove from heat; stir in vanilla. Arrange 1 C banana slices in bottom of a 2 Qt

baking dish. Spoon 1/3 pudding mixture over bananas; top with 15 wafers. Repeat layers twice ending with pudding;

arrange remaining 15 wafers around inside edge of dish. Gently push wafers into pudding. Beat egg whites at high

speed with an electric mixer until foamy. Add sugar, 1 Tb at a time, beating until stiff peaks form and sugar dissolves (2 to

4 minutes). Spread meringue over pudding, sealing to edge of dish. Bake at 325 for 25 minutes or until golden. Let cool

for at least 30 minutes.









18

Pretzel Dessert

2 ½ C crushed pretzels

¾ C melted butter

8 oz cream cheese

1 C sugar

1 tsp vanilla

1 pkg Dream Whip

½ C milk

3 boxes frozen raspberries

2 (3 oz) pkg raspberry gelatin

2 C boiling water



Mix pretzels with bitter and press into 9x13 pan. Bake at 375 for 10 minutes. Beat Dream Whip and milk until stiff. Add

softened cream cheese, sugar and vanilla. Spread over pretzels. Dissolve gelatin in boiling water and add frozen

raspberries. Stir until partially thickened. Pour on top and set in refrigerator. Top with additional whipped topping when

serving.



Chocolate Éclair Dessert (Heather Nelson) (FAVORITE)

1 box graham crackers

3 C milk

2 small pkg French vanilla instant pudding mix

9 oz tub cool whip

*chocolate topping

1 ½ C powdered sugar

3 Tb cocoa powder

2 Tb oil

3 Tb evaporated milk

3 Tb melted butter

1 tsp vanilla

2 Tb Karo corn syrup



Layer one sleeve of crackers on bottom of pan, breaking to fit. Mix milk and pudding, fold in cool whip. Pour half over

crackers and repeat ending with a third layer of crackers. Mix all topping ingredients together and spread over top layer of

crackers. Refrigerate for 2 days so crackers become moist..





Indoor S’mores

8 C Golden Grahams cereal (one 13 oz box)

1-/2 C Milk chocolate morsels

6 C mini marshmallows (one 10 oz bag)

5 Tb butter

1 tsp vanilla

½ C light corn syrup, optional



Melt marshmallows (sal 1 C for later), chocolate, butter and corn syrup in 3-qt saucepan over low heat, stirring

occasionally. Remove from heat. Stir in vanilla. Grease a 9x13 pan. Pour cereal into a lg bowl. Pour marshmallow

mixture over cereal; stir until evenly coated. Stir in remaining marshmallows. Press mixture into pan with buttered back of

spoon. Cool until as firm as you’d like. Cut into 24 bars. Store loosely covered at room temp.









19

Cinnamon Bread (Alicia Stone) (FAVORITE)

1 egg

1 C sugar

¼ C veg oil

2 C flour

½ tsp salt

1 tsp baking soda

1 C buttermilk



½ C sugar

1 Tb cinnamon



Grease 1 loaf pan, Beat egg, sugar and oil in separate bowl. Add flour, salt soda and buttermilk. Mix sugar and

cinnamon for topping in a separate bowl. Alternating, place ½ of batter in pan, then half of topping, then rest of batter,

then rest of topping. Swirl with knife. Bake 350 for 50 minutes.



Ultimate Coffee Cake (Paula Deen)

16-18 unbaked frozen dinner rolls (like Rhodes)

3 oz pkg butterscotch pudding mix, not instant

½ C brown sugar

½ C pecans, chopped

1 stick butter, melted



The night before, place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar

over pudding mix. Springle chopped pecans over brown sugar. Pour melted butter over all. To prevent dough from

forming a hard crust while it’s rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight

at room temp, about 8-10 hours. Bake 350 for 30 minutes. Cool 5 minutes. Turn pan over onto a serving platter to

remove. Serve by pulling apart chunks with fork.



The Best Bread Pudding (Paula Deen)

2 C sugar

5 lg eggs beaten

2 C milk

2 tsp vanilla

3 C cubed, Italian bread, stale over night

Topping

1 C packed lt brown sugar

½ stick butter, softened

1 C chopped pecans

Sauce

1 C sugar

1 stick butter, melted

1 egg, beaten

2 tsp vanilla

¼ C brandy



Mix wet ingredients and pour over bread in a greased 9x13 pan. Let stand 10 minutes. Mix and crumble topping over

bread mixture in pan. Bake at 350 for 35-45 minutes or until set. Sauce – mix over med heat until sugar is melted, add

brandy. Pour over pudding, serve warm or cold. Serves 8-10



Microwave Peanut Brittle (Ruth Bierbaum) (FAVORITE)

1 C white sugar

½ C white corn syrup

Stir together in a 1-1/2 qt glass dish and microwave at high for 4 minutes. Stir in 1 C roasted, salted peanuts. Microwave

at high for 3 minutes. Add 1 tsp butter and 1 tsp vanilla. Microwave at hight for 1 minute. Add 1 tsp baking soda and stir

until light and foamy. Pour into lightly buttered cookie sheet or aluminum foil. Sometimes I use the foil pie tines. Let cool

and break into pieces. Make about 1 lb.

*Warning: The mixture is very hot. Handle with care. Use an overn mitt or heavy pot holder to lift the dish.





20

Eggnog Bread (Taste of Home)

¼ C butter, melted

¾ C sugar

2 eggs, beaten

2-1/4 C flour

2 tsp baking powder

1 tsp salt

1 C Eggnog

½ C chopped pecans

½ C raisins

½ C chopped red and green candied cherries

Combine butter, sugar and eggs; mix well. Combine flour, baking powder and salt. Stir into butter mixture alternately with

eggnog; mix only until dry ingredients are moistened. Fold in pecans, raisins and cherries. Spoon into a greased 8-1/2 x

4-1/2 loaf pan. Bake at 350 for 70 minutes or until bread tests done.



Baked Caramel Corn (Ruth Bierbaum) (FAVORITE)

3 qts popped corn (not microwave)

½ C butter

1 C packed brown sugar

¼ C corn syrup

½ tsp salt

¼ tsp baking soda

½ tsp vanilla



In a lg saucepan, melt butter, stir in brown sugar, corn syrup and salt. Bring t a boil, stirring constantly. Boil over medium

heat without stirring for 5 minutes. Remove from heat, stir in baking soda and vanilla. In a large bowl gradually pour the

hot mixture over the popped corn, mixing well. Turn this coated corn into a greased 17x12 roasting pan (or two 9x13

pans). Bake, uncovered, in 300 oven for 30 minutes, stirring after 15 minutes. Cool in pan. Loosen corn with a spatula

and break into pieces. Call Gramps to come help eat it!



Davinity Candy (Ruth Bierbaum) (FAVORITE)

2-1/2 C white sugar

½ C white corn syrup

½ C water

2 egg whites

1 tsp vanilla

Finely chopped pecans, optional



Cook sugar, syrup and water until it forms a hard ball that snaps when tried in ice water. Pour slowly over stiffly beaten

egg whites in a mixing bowl, using electric mixer on med speed. Add vanilla and nuts and continue to beat until it will hold

its shape when dropped from a spoon. Drop it into waxed paper. Works best on a sunny, low humidity day.



Baked Apples

4 med cooking apples (Granny Smith work great)

½ C raisins

2 Tb brown sugar

½ tsp cinnamon

¼ tsp nutmeg

1/3 C apple juice or water

Vanilla ice cream



Core apples, peel a strip from the top of each. Place apples in a 2-qt casserole dish. Combine the raisins, brown sugar,

cinnamon, and nutmeg. Spoon into centers of apples. Pour apple juice or water into dish. Bake apples in a 350 overn for

40-45 minutes or until apples are tender, basting occasionally. Serve warm with vanilla ice cream.









21

Peach Crisp (Taste of Home)

1 C flour

½ C packed brown sugar

¼ tsp salt

½ C butter

Filling:

2 cans (16-oz) sliced peaches

1 C sugar

¼ C cornstarch

Topping:

1-1/2 C rolled oats

½ C packed brown sugar

¼ C flour

5 Tb butter



Combine flour, sugar and salt. Cut in butter until crumbly. Pat into 9” square baking dish. Bake at 350 for 15 minutes.

Meanwhile, drain the peaches and reserve the juice in a med saucepan. Add the sugar and cornstarch; bring to a boil,

stirring constantly. Boil for 2 min or until thickened. Remove from the heat; stir in peaches. Pour into crust. For topping,

combine oats, brown sugar and flour. Cut in the butter untl crumbly. Sprinkle over filling. Bake at 350 for 25-30 minutes

or until golden and bubbly. Serves 6-8.









22