Fruit Dip

This is a recipe comes from my sister-in-law, Debra.

1 jar marshmallow cream
8 oz. cream cheese

Mix together. Serve with grapes, strawberries, apples or any other fruit of your choice.

Meatballs

Another recipe from Steve's party.

Bag of Armour Meatballs
Jar of your favorite Marinara Sauce

Bake the meatballs according to the package directions. Put into an electric frying pan and pour sauce over. Heat thoroughly. You can serve immediately or turn on to low to serve in a buffet. They work great with toothpicks.

I also used the meatballs in my spaghetti sauce the other night and Steve and Christopher loved it.

Devil's Spit Chicken

We had a party for Steve last weekend and this is one of the recipes that I served.

Bag of popcorn chicken

Famous Dave's Devil's Spit BBQ Sauce

Cook chicken according to the directions on the package. Now turn your oven on to broil and cook the chicken until lightly browned. I was serving people over a two hour period so I put them into a crock pot on low and poured over the BBQ sauce. You could also just toss the chicken in the BBQ sauce and serve.

Quesadillas

Took this recipe off of Favorite Family Recipes. I didn't add the cilantro because Steve doesn't like it but it was still very tasty.

1 c. frozen corn
1 c. grated zucchini (juices squeezed out)
1/2 bunch cilantro, chopped
2 Tbsp. diced jalapeno (or more if you like it hot)
1 can black beans, drained and rinsed
1/2 tsp. salt
1/4 tsp. pepper
1-2 tsp. chili powder
1/2 tsp. cumin
2 c. Monterey Jack cheese, shredded
flour tortillas (if you want to be really healthy, use whole-wheat tortillas)

In a large bowl, combine all ingredients except for the cheese (and tortillas of course). Place mixture in a large skillet and fry until hot. In the meantime, heat a medium-sized skillet over medium heat. Place a tortilla in the pan. On half of the tortilla add a few large scoops of the corn/bean mixture and a little cheese. Fold tortilla over, then flip sides. When cheese is melted, cut in half and serve!

Apple Crisp

I found this recipe on Recipezaar. Steve and I found that it was a little too sweet so next time I will cut the sugar in half.

5-6 tart apples, I used Granny Smith
2 tablespoons sugar
2 tablespoons lightly packed brown sugar
1 1/2 teaspoons cinnamon
2 tablespoons butter, melted

Topping
3/4 cup flour, plus
2 tablespoons flour
6 tablespoons oatmeal
7 tablespoons sugar
7 tablespoons lightly packed brown sugar
12 tablespoons butter, cut in small pieces

Preheat oven to 375°F.

Put apples, sugars, and cinnamon in a 1 1/2 quart casserole dish. Stir to combine. Let sit about 20 minutes until some juice is released from the apples.

Combine flour, oatmeal and sugars. Mix in the butter until it resembles coarse crumbs.

Pour melted 2 tbsp butter over apple mixture in the casserole. Sprinkle with topping mixture. Bake 30-40 minutes until topping is golden and filling is bubbling. Serve warm or at room temperature.

Cinnamon Biscuits

I am not sure where I picked up this recipe but it is a quick and easy breakfast.

1 can biscuits
Butter
Cinnamon
Sugar

Heat oven according to directions on biscuits. Melt butter in a bowl. Mix cinnamon and sugar together in a separate bowl. Dip each biscuit individually in the butter and then in the cinnamon-sugar mixture. Place on cookie sheet. Cook according to directions on biscuit package. While biscuits are cooking make a glaze with the left over butter, a dash of vanilla, milk and powdered sugar. When biscuits are light brown remove from oven and spoon glaze over the top.

Cheese Sauce On Toast

Does anyone remember this from when we were kids? For some reason I remembered this recipe yesterday and had to cook some up for breakfast. This is one of those recipes that you just put stuff in until it is the way you like it. Mom may have a very specific recipe but this is how I make it.

Butter - I used about 1 tablespoon
Evaporated Milk - depending on how many you serve is how much you use
Cheese - cut into cubes, depends on how cheesy you want it
Toast

Toast your bread, it doesn't matter if it is hot because the cheese sauce is. After bread is toasted, I like to break it into bite size pieces in a bowl.

Put butter into pan and melt. Add evaporated milk and heat. When warm add cheese, stir until thickened. My preference is to have lumpy sauce, by that I mean that I still want chucks of cheese not thoroughly blended in but they are melted. Serve over toast.

Barbecued Spareribs

This is Mom's recipe. To change it up a little bit we cut the meat into bite size pieces, that helps to remove a lot of the fat.

4 pounds spareribs
2 tablespoons margarine or butter
1/2 cup finely chopped onion
1 cup water
1 cup ketchup
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper

Cut spareribs into serving size pieces. Brown slowly in two 10-inch skillets; put in a baking pan. Pour fat from skillet, melt butter, add onion and cook until tender. Add next nine ingredients, simmer 20 minutes. Set oven at 350. Pour sauce over ribs. Bake, covered, 1 1/2 hours.

Cheese Bread

Another great recipe from my friend, Jana Davis. This bread is so good I could eat the whole loaf myself.

1/2 cup real butter
1 bottle Old English cheese
1 egg
1/2 teaspoon dry mustard
salt and pepper
Loaf of french bread

Soften butter and mix with cheese, mustard and egg yolk. Beat egg white and fold in together. Take crust off loaf of french bread except bottom. Slice loaf in on in slices nearly through bottom and then in one slice down center lengthwise. Cover exposed parts of bread, including down inside slices, with cheese mixture. Bake at 350 until lightly brown.

Spinach Salad

This is one of "Becky Crocker's" yummy recipes. Here is my laziness coming out in me but you can buy bacon already cooked in a bag by the salad dressings, it makes this salad that much easier.

1 10 ounce bag of spinach
1 medium granny smith apple
1/2 pound cooked bacon, crisp
3/4 cups slivered almonds
3/4 cups craisins

Chop up apple. Mix all of the above ingredients together in a salad bowl.

1/4 cup sugar
1/3 cup olive oil
1/4 teaspoon salt
3 tablespoons cider vinegar
1/8 small red onion

Dice red onion. Mix together with sugar, oil, salt and vinegar to make dressing. Pour over salad and toss to coat.

Baked Potato Soup

I found this recipe on the internet. Another of our favorites and so easy and quick to make.

1/3 cup butter
1/3 cup flour
4 cups milk
6 large baking potatoes, scrubbed
1 cup sour cream

Microwave potatoes until done. While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine or light olive oil and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes. Peel and cut up potatoes. Add potatoes to the milk mixture. Blend in sour cream. Serve with all your baked potato favorites - chopped green onions, grated cheese, bacon bits and sour cream.

Dry Milk

I received this information in Relief Society. It gives some suggestions on how to use your dry packed dry milk. I use the baking with dry milk when I am making soup and it calls for milk. I remember Mom used to always mix our milk with dry milk when we were kids.

Mix it half and half with whole milk. You will have a product that much like 2% milk.
*Mix 2 quarts water with 1 1/2 cups dry milk to make 1/2 gallon of milk. Then mix in 1/2 gallon of whole milk to make 1 gallon of 2% milk. Use a wire whisk to mix

Baking with dry milk.
*If a recipe calls for 1 cup of milk, stir 3 tablespoons of dry milk into the flour and use 1 cup of water in place of milk in the recipe. Keep a container of dry milk next to your flour container for convenience.

White Sauce, using dry milk is simple, quick and cheaper than canned creamed soups.
1 cup water
3 tablespoons dry milk
1 tablespoon butter or margarine
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
Boil 1/2 cup water. Mix in bowl 1/2 cup water and remaining ingredients except the butter with a whisk. When water is boiling, reduce heat. Stir in blended milk mixture. Mix until thick. Add butter.

Midwest Chowder

It is rainy and I had to turn on the furnace yesterday so it seems appropriate to post one of my favorite soup recipes. This recipe is so quick and easy and tastes so good. This is another great recipe from my friend, Jana Davis.

2 cups boiling water
2 cups chopped potatoes
1/2 cups carrots, sliced
1/2 cups celery, sliced
1/4 cup chopped onion
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup margarine
1/4 cup flour
2 cups milk
2 1/2 cups shredded cheddar cheese
1 17 oz. can cream style corn

In large pan, combine water, vegetables and seasonings. Cover; simmer 10 minutes. Do not drain. Make a white sauce with margarine, flour and milk. Add cheese; stir until melted. Add corn and undrained vegetables. Heat; do not boil.

For variety, add one cup ham cubes, chopped cooked chicken or turkey, or flaked cooked cod or haddock.

Fettuccine Alla Panna

This is another recipe from Betty Crocker's International Cookbook. In Italian cooking, alla panna indicates a sauce made with butter, cream and cheese. It is served throughout the country but is often associated with the food of northern Italy. This recipe is best known to Americans as fettuccine al Alfredo. Alfredo was a dashing Roman restaurateur who tossed his noodles with a gold fork and spoon given to him by Mary Pickford and Douglas Fairbanks. I love this recipe because it is so easy and so tasty!

8 ounces uncooked fettuccine
1/2 cup butter or margarine
1/2 cup whipping (heavy) cream
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
Chopped fresh parsley

Cook fettuccine as directed on package. While fettuccine is cooking, heat butter and whipping cream in 2-quart saucepan over low heat, stirring constantly, until butter is melted. Stir in cheese, salt and pepper. Drain fettuccine. Pour sauce over fettuccine; stir until fettuccine is well coated. Sprinkle with parsley.

Sheet Cake

I remember this from when we lived in California. I think Mom might have gotten the recipe from Sister Russick.

Sauce:
1 sq. Margarine
1 c. water
1/2 c. cocoa
Bring to boil and let cool

2 c. flour
2 c. sugar
1 tsp. salt
1 tsp. soda in 1/2 c. buttermilk (or milk soured with a little vinegar)
2 eggs
1 tsp. vanilla

Mix together. Bake in large greased cookie sheet 375 for 20 minutes.

Frosting:
1 sq. margarine
3 Tbsp. cocoa
6 Tbsp. milk
Bring to boil and remove from heat. Add 1 lb. of powder sugar (4 c.) and 1 tsp. vanilla.

Grandma Birrell's Candy Cane Cookies

1/2 c. shortening
1/2 butter
1 c. powder sugar
1 egg
1 1/2 tsp. almond extract
1 tsp. vanilla

Mix thoroughly.

Sift together and stir in:
2 1/2 c. sifted flour
1 tsp. salt

Divide dough into halves. Blend into one half 1/2 tsp. red food coloring. Roll 1tsp. each color dough into strips 4" long. Place strips together and twist like a rope. Place cookies on ungreased cookie sheet. Curve top down to form handle of cane. Bake about 9 minutes at 375. remove with spatula while warm. Sprinkle with 1/2 c. peppermint candy and 1/2c. sugar.

Orange Carrot Cookies

3/4 c. Shortening
1 c. sugar
1 egg
2 tsp. baking powder
1 tsp. vanilla
1 orange, juice and rind 7 Tbsp.
1 c. carrot
1/2 tsp. salt
3 c. flour

Mix together. Bake at 375 for 10-15 minutes.

Icing:
Butter
powder sugar
orange juice

Snickerdoodles

I have both recipes and a few others that belong to Mom or at least from my childhood. I think Mom always doubled the recipe.

1/2 c. soft shortening (can use part butter)
3/4 c. sugar
1 egg
1 1/3 c. flour
1 tsp. cream of tarter
1/2 tsp. soda
1/8 tsp. salt

Mix shortening, sugar and egg thoroughly. Sift remaining ingredients together and stir into first mixture. Roll into balls the size of small walnuts. Roll in a mixture of cinnamon and sugar. Place 2" apart on ungrease baking sheet. Bake at 400 degrees for  8 to 10 minutes, until lightly brown but still soft. (They puff up at first, then flatten out) Cool: store in covered jar. This makes 2 1/2 dozen cookies.

Italian Zucchini Crescent Pie

This is a recipe from my friend, Jana Davis. We have found that this doesn't make for good leftovers unless you want to eat just the filling. The crust, crescent roll dough, gets soggy.

4 cups thinly unpeeled zucchini

1 cup coarsely chopped onion

1/2 cup margarine

1 tablespoons parsley flakes

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon sweet basil leaves

1/4 teaspoon oregano leaves

2 eggs beaten well

8 ounces grated mozzarella cheese

8 ounce can crescent rolls

2 tablespoons Dijon mustard

Saute zucchini, onion and butter until tender. Stir in parsley and other seasonings. Blend egg and cheese; stir into vegetables. Separate dough and place in bottom and sides of 10" pie pan, spread mustard evenly on crust. Pour vegetables into crust. Bake at 375 for 18 to 20 minutes. Insert knife, should come out clean. Let stand 10 minutes. Serve hot.

Quaker's Best Oatmeal Cookies

This is my favorite oatmeal cookie recipe, yes it was on the Quaker Oats box. These are one of Christopher's favorites also. I never use the optional ingredients and I always bake for a chewy cookie.

1 1/4 cups margarine, softened
3/4 cup brown sugar, firmly packed
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
1 teaspoon ground cinnamon (optional)
1/4 teaspoon ground nutmeg (optional)
3 cups quick or old fashioned rolled oats (uncooked)

Preheat oven to 375 degrees F. Beat margarine and sugars until creamy; beat in egg and vanilla. Add combined flour, baking soda, salt, and spices; mix well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8-9 minutes for a chewy cookie; 10-11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack.

Pioneer Woman's Favorite Enchiladas

I took this recipe off of The Pioneer Woman website. My alterations no cilantro because Steve hates it and only one can of diced green chilies hoping that it won't look too green so that Christopher will eat this. Steve says he likes this better then black bean enchiladas (the recipe is below) and I asked him why and he said it is because it has meat in it.

THE SAUCE
1 tablespoon canola oil
1 tablespoons all-purpose flour
1 large (28-ounce) can enchilada or red sauce
2 cups chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped Cilantro

In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.

THE MEAT
1 1/2 pounds ground beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies
1/2 teaspoon salt

Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

TORTILLAS
10 to 14 corn tortillas
½ cup canola oil

Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.

ASSEMBLY
Sauce (above)
Meat (above)
Tortillas (above)
3 cups grated sharp cheddar cheese
½ cup chopped black olives
1 cup chopped green onions
½ cup chopped cilantro

Preheat oven to 350 degrees.

Pour ½ cup red sauce in bottom of baking pan. Spread to even out.Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.

Spicy Black Bean & Cheese Enchiladas

I found this recipe in Healthy Eating with Pasta, Beans & Grains by Land O Lakes. All of my family loves these enchiladas. Steve does complain because there is no meat in them. I am considering trying them with chicken.

2/3 cup water
1 package dry enchilada seasoning mix
2 (15-ounce) cans black beans, rinsed, drained
1 cup sour cream
8 (8-inch) flour tortillas
1 (10-ounce) can enchilada sauce
1 cup shredded cheddar cheese
2 tablespoons sliced green onions
Chopped ripe tomato, if desired
Shredded lettuce, if desired

Heat oven to 375. In 10-inch skillet stir together water and dry enchilada seasoning mix; stir in beans. Cook over medium high heat until mixture just comes to a boil. Reduce heat to low; continue cooking, stirring occasionally, until mixture thickens. Remove from heat; stir in 1/2 cup sour cream.

To assemble each tortilla; spread 1 tablespoon enchilada sauce on tortilla. Place 1/3 cup bean mixture in center of tortilla; sprinkle with 1 tablespoon cheese. Roll up tortilla; place crosswise, seam side down, in greased 13 x 9-inch baking pan. Pour remaining enchilada sauce over enchiladas. Cover with aluminum foil. Bake 15 minutes or until heated through. Sprinkle with remaining cheese. Continue baking, uncovered, for 3 to 5 minutes or until cheese is melted.

To serve, place dollop of remaining sour cream on top of each enchilada; sprinkle with green onions. Serve with chopped tomato and shredded lettuce.

Herbed Oatmeal Pan Bread

Fall is definitely in the air, it got down to 38 last night but oh how beautiful the colors are on the mountain. Now it is time to cook all of those great comfort foods. I found this recipe in Pillsbury Soups, Stews and Oven Lovin' Breads and it is so yummy!

Bread
2 cups water
1 cup rolled oats
3 tablespoons butter
3 3/4 to 4 3/4 cups all-purpose flour
1/4 cup sugar
2 teaspoons salt
2 pkg. Active dry yeast
1 egg

Herb Butter
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
6 tablespoons butter, melted

Bring water to a boil in a medium saucepan; stir in rolled oats. Remove from heat; stir in 3 tablespoons butter. Cool to 12 to 130 degrees F.

In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast; mix well. Add rolled oats mixture and egg; blend at low speed until moistened. Beat 3 minutes at medium speed.

By hand, stir in an additional 1 3/4 cups to 1 1/2 cups flour to form stiff dough. On floured surface, knead in 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Shape dough into ball; cover with large blow. Let rest 15 minutes.

Grease 13 x 9-inch pan. *Punch down dough several times to remove all air bubbles. Press into greased pan. Using very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through dough. Repeat in opposite direction creating diamond pattern. Cover loosely with greased plastic wrap and cloth towel. **Let rise in warm place (80 to 95 degrees F) until light and doubled in size, about 45 minutes.

Heat oven to 375 degrees F. Uncover dough. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough. In small bowl, combine Parmesan cheese, basil, oregano and garlic powder; mix well. Set aside. Spoon 4 tablespoon of the butter over cut dough.

Bake at 375 degrees F for 15 minutes. Brush remaining 2 tablespoons butter over bread. Sprinkle with Parmesan cheese-herb mixture. Bake for an additional 10 to 15 minutes or until golden brown. Serve warm or cool.

Tips:

*Two 8- or 9-inch square pans or one 8-inch and one 9-inch square pan can be substituted for 13 x 9-inch pan. When using 2 square pans, one pan can be baked and the other refrigerated for baking the next day.

**To bake at a later time, at this point let stand at room temperature for 20 minutes. Remove cloth towel. Refrigerate 2 to 24 hours. Remove plastic wrap from dough; let stand at room temperature 30 minutes. Bake as directed above.

The Wonderful World of Disney

Sunday nights we would have grilled cheese sandwiches and soup, get out the tv trays and watch The Wonderful World of Disney as a family. Those were the days!

Mexican Chicken and Rice

I have no idea where I got this recipe, but we sure enjoy it. I use the chicken chucks I got at the church cannery in this recipe.

1 Tbsp. oil
1 lb boneless skinless chicken, cubed
1 each onion and green pepper (chopped)
1 10oz. frozen corn thawed
1 c. chicken broth
1 c. mild salsa
1 1/2 c. instant rice
1/2 c. shredded cheese

Heat oil in skillet on med. heat. Add chicken, onion, and green pepper, cook until chicken is cooked through. Add corn, broth and salsa; bring to a boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Fluff rice with fork. Sprinkle with cheese; cover. let stand until cheese is melted.

Chicken Coating

One of the ladies in our old ward gave Craig this recipe to coat chicken with. She uses it when she dutch ovens. I have used it on chicken I have cooked in the oven as well. I think it is great! Try it when you want a little change in the flavor of your chicken coating.

1 c. flour
6 tsp. salt
4 tsp. paprika
1 tsp. pepper

This is enough for 20 pieces of chicken.

Sukiyaki

Steve gave me Betty Crocker's International Cookbook the Christmas before we were married. I love this book, it has so many fun easy recipes and it worked great when my kids were in school and needed food for a country they were studying.

In Japan's early history, when peasants were forbidden to eat meat, savvy farmers quickly cooked on the spot what game they could find. Suki means hoe - the trademark of the Japanese peasant; yaki means to broil. According to legend, the farmers used their metals hoes as skillets!

Our only complaint is that it seemed too salty. This isn't the first time we have made this but I don't remember that complaint so it just might be the brand of soy sauce that we have, it is what we usually buy. I think that I will buy the lite soy sauce, it is supposed to have 50% less salt.

1 teaspoon instant beef bouillon
1/2 cup hot water
1/3 cup soy sauce
2 tablespoons sugar
1 pound beef tenderloin or boneless sirloin,* 1 inch thick
2 tablespoons vegetable oil
3 stalks celery, cut diagonally into 1/4-inch slices
2 medium carrots, cut diagonally into 1/8-inch slices
1 bunch green onions, cut diagonally into 2-inch pieces
8 ounces mushrooms, thinly sliced (about 4 cups)
1 can (about 8 1/2 ounces) bamboo shoots, drained
4 ounces spinach, stems removes (4 cups)
Hot cooked rice

Dissolve bouillon in hot water; stir in soy sauce and sugar. Reserve. Cut beef into 1/8-inch slices. (For ease in cutting, partially freeze beef about 1 hour.) Heat oil in 12-inch skillet until hot. Place half each of the celery, carrots, green onions, mushrooms and bamboo shoots in separate areas in skillet. Pour half the reserved soy sauce mixture into skillet.

Simmer uncovered until vegetables are crisp-tender, turning vegetables carefully, 8 to 10 minutes. Push vegetables to side of skillet; add half each of the beef and spinach. Cook beef to desired doneness about 3 minutes. Repeat with remaining vegetables and beef. Serve from skillet with rice and additional soy sauce.

*1 large whole chicken breast (1 pound), boned and skinned, can be substituted for the beef. (For ease in cutting, partially freeze chicken about 1 1/2 hours.)

Tempura

Recipe from Betty Crocker's International Cookbook. Tempura - an assortment of fish and vegetables dipped in batter, fried and served with a special sauce. Do not let the long list of ingredients discourage you from trying Tempura; select, according to personal preference and recipe instructions, those that most appeal to your taste.

We were supposed to eat this last night but elk hunting got in the way so we enjoyed it tonight. We ate Sukiyaki as well as Tempura. I prepared the Sukiyaki and brought it to the table, while we were eating we cooked our shrimp and vegetables. When Steve blessed the food he asked that we would all be safe around the dinner table and we had no mishaps. We also added two vegetables that were not on the list, zucchini and yellow squash.

Shrimp with tails, shelled and deveined
Scallops, cut into halves
Fish fillets, cut into bite-size pieces
1 cup 1-inch pieces asparagus
1 cup 1/4-inch slices carrots or celery
1 1/2 cups cauliflowerets
1 1/2 cusps 2 x 1/4-inch eggplant sticks
1 cup 2-inch pieces green beans, partially cooked
1 cup 2-inch pieces green onions
1 green pepper, cut into 1/4-inch rings
1 medium onion, sliced and separated into rings
1 bunch parsley
1 cup pea pods
1 sweet potato, cut into 1/8-inch slices
Vegetable oil
Tempura Batter (below)
Tempura Sauce (below)

Choose 1 pound seafood (about 4 ounces per person). If servicing shrimp, make several crosswise slits on undersides to prevent curling. Choose 3 or 4 vegetables from selection above. Pat seafood and vegetables dry; arrange attractively on platter. Cover and refrigerate until serving time.

Heat oil (1 to 1 1/2 inches) in wok to 360 degrees. Prepare Tempura Batter. Dip seafood and vegetables into batter with tongs, fork or chopsticks; allow excess batter to drip into bowl. Fry a few pieces at a time until golden brown, turning once, 2 to 3 minutes.

Drain. Serve with Tempura Sauce.

Tempura Batter
2 eggs, beaten
1 cup cold water
3/4 cup all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon salt

Mix all ingredients with fork just until blended. Batter will be thin and slightly lumpy.

Tempura Sauce
1/4 cup chicken broth
1/4 cup water
1/4 soy sauce
1 teaspoon sugar

Heat all ingredients until hot. Serve in small individual bowls.

Sloppy Joes

This is the way that I remember Mom making sloppy joes. They are best when you put potato chips on top of the sloppy joe mix and then put the bun on top.

1 pound ground beef
1 can chicken gumbo soup
squirt of catsup
squirt of mustard

Brown ground beef, drain. Stir in soup, catsup and mustard. Heat through and serve.

Peanut Butter Bars

This is a recipe that I received when I was in YW, 30 years ago. WOW! I am old. We made candy and this recipe came from Barbara Corry.  In the picture above I made the peanut mixture into balls and spooned chocolate over.  An easy way to control the portion.

1 package (sleeve) graham crackers - crushed
4 cup powdered sugar
1 cup melted butter or margarine
2 cups smooth peanut butter
12 oz. Hershey chocolate bar

Melt butter. Mix in powdered sugar, stir until blended. Add peanut butter, stir, add graham cracker crumbs and stir with fork and then work with hands until it is all mixed together well. Press into large cookie sheet or broiler pan. Melt chocolate and spread across peanut butter mixture. Cut into 1 inch squares. Eat immediately or let sit in a cool place overnight.

Quick! All Purpose Dough

I received this recipe at a Tupperware party a very long time ago. I love it because I can make cinnamon rolls fresh in the morning. I have also used it for scones and pizza. I don't think that I would use it for rolls or bread because I find it a little bland, needs more ingredients to have great flavor.

2 cups water - 115 degrees
2 tablespoons yeast
3 tablespoons sugar
1 teaspoon salt
1 tablespoon baking powder
5 tablespoons oil
6 cups flour

Mix water, yeast and sugar. Let stand a few minutes. Add remaing ingredients. Knead then let rise. Dough will be ready to go in 15 minutes.

Use for pizza, scones, bread, cinnamon rolls or dinner rolls.

French Breakfast Puffs (Muffins)

This recipe is out of the cookbook, Better Homes and Gardens All-Time Favorite Bread Recipes. I can be a lazy cook and to make things easier I make substitutions. For this recipe I substituted oil for shortening and I haven't noticed any difference in the quality.

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup sugar
1/2 cup shortening
1 egg
1/2 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
6 tablespoons butter, melted

In mixing bowl stir together flour, baking powder, nutmeg and salt; set aside. In mixer bowl cream together 1/2 cup sugar, the shortening and egg. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.

Fill 12 greased muffin cups 2/3 full. Bake in 350 oven for 20 to 25 minutes or till golden. Combine 1/2 cup sugar and the cinnamon. Remove muffins from oven; immediately dip in melted butter, then in sugar-cinnamon mixture till coated. Serve warm.

Cheryl, Scott & Becky

Since I have been typing up Grandma Birrell's recipes and I came across this picture and I decided that it should be added to the blog. If you notice we are eating so it fits right in.

This picture was taken April 5, 1970. We were at Grandma and Grandpa Birrell's house. I remember that when we were little the piano bench would be pulled up to the table and Scott, Becky and I would all sit on it together to eat with the rest of the family.

Refrigerator Oatmeal Cookies

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

1 cup cake flour
1/2 teaspoon soda
1/4 teaspoon salt
2 cups oatmeal
1 cup chopped coconut
1/2 cup shortening
1 cup sugar
1 egg
1 1/2 cup evaporated milk
1 teaspoon vanilla

Sift dry ingredients together. Add oatmeal and coconut. Cream shortening and sugar until light. Add egg and beat well. Mix with milk and vanilla. Add to dry ingredients to creamed mixture alternating with milk and vanilla. Mix thoroughly.

Form into rolls, wrap in waxed paper and chill overnight in refrigerator. Slice 1/8" thick and place on greased cookie sheet and bake at 400 for 12 minutes or until light golden brown.

Chewy Oatmeal Cookies

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

1 cup shortening
2 cups firmly packed brown sugar
1 teaspoon vanilla
1/2 teaspoon salt
2 eggs
1/4 cup boiling water
2 cups sifted flour
2 cups oatmeal

Blend shortening, sugar and vanilla with salt and eggs until light and fluff. Dissolve soda in boiling water then mix with egg-shortening mixture. Add to flour to mixture and mix until smooth. Drop cookie dough from spoon to buttered cookie sheet. Bake at 400 for 10 - 12 minutes.

Oatmeal Cookies

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

1 1/2 cup shortening
2 cups sugar
4 eggs
2 - 4 cups raisins - cooked until tender
2 teaspoon soda dissolved in 10 tablespoons raisin water
4 cups oatmeal
4 cups flour
1 teaspoon salt
2 teaspoon cinnamon
1/2 to 1 teaspoon allspice
1/2 teaspoon nutmet
1 teaspoon vanilla
nuts

Bake at 360 about 13 minutes. You can adjust amount of raisins to your own taste.

Oatmeal Date Squares

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

2 eggs
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup oatmeal
1 cup chopped nuts
2 cups chopped dates

Blend eggs, sugar and vanilla until light and fluffy. Mix dry ingredients together; then stir into egg-sugar mixture. Blend oats, nuts and dates into batter. Spread in buttered 9"square pan. Bake in slow oven, 325, for 35 to 40 minutes or until brown. Cut into squares while still warm and dust with powdered sugar if desired.

Apple Pie Squares

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes. I am guessing at some of this because the directions are not making much sense.

Crust -
2 1/2 cups flour
1 teaspoon sugar
1 cup margarine or butter
1 egg yolk
milk

Mix cut margarine into flour and sugar. Put egg yolk in a cup and fill with milk to make 2/3 cup. Mix with fork and add to the flour mix.

Filling -
2 handfuls cornflakes
8 - 10 apples, slice
1 cup sugar
1 teaspoon cinnamon
1 egg white
powdered sugar and water

Roll 1/2 crust to fit a long cookie sheet. Crumble flakes over crust. Place sliced apples on top. Sprinkle with sugar and cinnamon. Put onto crust. Roll other 1/2 crust and place on top of apples. Spread the beaten egg white on to crust. Bake at 350 for 45 minutes to 1 hour. While warm glaze with powdered sugar and water.

Toffee Butter Cookies

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

1 cup butter
1 cup brown sugar
1 egg
1 teaspoon vanilla
2 cups flour

Mix together and spread in pan. Bake at 350 for 15 minutes. While still hot spread 6 Hershey candy bars on top and sprinkle with nuts.

Sugar Cookies

This is my favorite sugar cookie recipe, I usually double it. I found it in The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977.  In the picture above I made mini cookies and sandwiched them with frosting.

3/4 cup soft butter
1 cup sugar
2 eggs
2 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla

Beat sugar, butter, eggs and vanilla. Add dry ingredients. Chill 1 hour or until firm. Roll dough to 1/4" thickness. Cut dough in to desired shapes. Bake at 375 for 8 - 10 minutes or until pale brown. Remove to wire racks to cool. Frost.

Boston Creme

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

2 cups sugar
1 large can milk - sweetened condensed or evaporated, it doesn't specify
Caramelize 1 cup sugar in frying pan, add 1/4 cup milk then the other sugar and the other milk.

Cook slowly stirring constantly until firm soft ball stage. Remove from heat and begin to beat. When ready to set up add 1 cup nuts, coconut and a pat of butter. Pour into buttered pan.

Butter Toffee

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

1 1/4 cup sugar
2 tablespoons syrup (karo white)
1/4 cup water
1/2 lb. butter
1/3 cups ground almond

Cook in heavy pan to crack stage (375-380). Pour on buttered sheet spread with chocolate chips or plain chocolate and sprinkle with 1/2 cup ground walnuts. Mark into squares while toffee is hot. Cooking time about 10 minutes after starts boiling. Stir quite a bit as it browns and burns fast.

Rocky Road Fudge

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.
2 cups sugar
3/4 cup milk
2 tablespoons syrup - I am assuming karo but it doesn't say
2 square bitter chocolate
4 tablespoons cold water
1/4 teaspoon salt

Cook slowly, stir constantly to soft ball stage. Pour into bowl and cool. Add 1 tablespoon butter.

12 large marshmallows
1 cup nuts
1 teaspoon vanilla
peppermint

Cup up the marshmallows. When fudge is cool beat until it begins to set then stir in nuts, marshmallows and flavoring. Pour into buttered pan until cool and cut in squares.

Fudge Bars

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

2 eggs
1 cup sugar
1/2 cup melted butter
2 squares bitter chocolate
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup flour
nuts

Beat eggs, add sugar and beat again. Add melted butter, melted chocolate, vanilla and salt, beat again. Add flour and mix until smooth. Add nuts. Bake 350 for 25 minutes.

Goof Ball

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

Blend:
1/2 cup brown sugar
1 cup white sugar
1 cup white karo syrup
1 cup peanut butter
5 cups Special K

Mix together and form into bals, no cooking necessary.

Lemon Bread

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

1/2 cup shortening
1 cup sugar
2 eggs slightly beaten
1 2/3 cups flour
1/2 teaspoon salt
1/2 cup milk
1/2 cup chopped nuts
1 teaspoon baking powder
grated rind of 1 lemon

Cream shortening and sugar. Add egg, dry ingredients, milk, lemon peel and nuts. Bake in 1 large or 2 small loaf pans lined with wax paper.

Topping

Use juice of lemon mixed well with 1/2 cup sugar.

As soon as the bread is removed from the oven drizzle lemon and sugar mix over slowly so it will soak in well. Remove from pan when slightly cool.

Pumpkin Raisin Bread

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

2/3 cup shortening
2 2/3 cup flour
4 eggs, beaten
2 cups pumpkin (1 small can)
2/3 water
3 1/2 cup flour
1/2 teaspoon soda
1 1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
2/3 cup raisins or dates
2/3 cup nuts, chopped

Cream shortening, sugar, eggs, pumpkin and water, then gradually add the dry ingredients which have been sifted together. Add raisins and nuts along with the flour, etc. Grease and flour 3 loaf pans 4 1/2" x 8 1/2" x 3 1/2". Bake at 350 for 1 hour but test with toothpick for doneness.

Cheese Ball

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

16 oz. Philedelphia cream cheese
1 teaspoon grated onions
2 teaspoon horseradish
4 drops tabasco
1/2 cup finely chopped beef

Mix together then roll in 1 cup pecans and form inot a cheese log. Will freeze.

Brazilian Brigadeiros

1 can sweetened condensed milk

2-4 tablespoons of butter

1/4 cup of cocoa

Melt together in a pan on low heat while stirring constantly until you can see the bottom of the pan. Stir for another couple of minutes. Pour onto buttered plate. Let cool (I put it in the fridge). Butter your hands slightly and form the cooled mixture into little balls. Roll the balls in sprinkles, or coconut, etc. and put into small paper cups.

Easy & Yummy Fettucini Alfredo

8 oz. cream cheese
1/2 cup butter
3/4 cup grated parmesan cheese
1/2 cup milk (more as needed)

black pepper, salt, and garlic powder to taste

2 cooked chopped chicken breasts (optional)

Melt together over low heat. Serve over pasta.