Gramma Mary

Ranch R

Here is Gramma in her kitchen

Lemon and White Chocolate Mousse Cake

1 (6oz) package sponge-type ladyfingers, about 3 inches long, split

½ cup sugar

½ cup water

zest and juice of 1 lemon

1 (4-ounce) bar white chocolate, chopped
1 (8oz) package cream cheese, at room temperature

½ cup sour cream

1 (22oz) can lemon pie filling

1 (8-ounce) container frozen nondairy whipped topping, thawed and divided

Garnish: fresh lemon slice

In a small saucepan, combine sugar, water, and lemon zest and lemon juice; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer for 5 minutes. Remove from heat, and cool for 10 minutes.

Split ladyfingers with a knife and cut an end off so each ladyfinger is 3 inches long. Brush cooled syrup over both sides of an 8 inch springform pan with ladyfingers cut side in (toward where the cake filling will be) and rounded end up. Use the remaining cut ladyfingers and pieces for the bottom.

In a small saucepan, melt white chocolate over very low heat. Spoon melted chocolate into a medium bowl; add cream cheese, and beat at medium speed with an electric mixer until smooth. Fold in sour cream.

Place lemon pie filling in a large bowl, and gently fold in white chocolate mixture. Fold in 1 cup whipped topping. Pour into prepared pan lined with ladyfingers. Spread the remaining whipped topping over lemon mixture. Cover and refrigerate.

Makes 8-10 servings.

Knoephla Soup (German Dumpling Soup)

3 cups cubed ham Salt to taste, if needed

1 medium onion, diced 1 ½ cups diced celery

1 tsp pepper 4 cups diced potatoes

2 Tbsp parsley flakes 5 cups water

4 cups milk

In an 8 quart pot add: water, ham, onion, pepper, parsley and celery. Cook 20 minutes (until tender.)

Knefla dough:

3 cups flour 1 egg

½ tsp baking powder 2/3 cup water

½ tsp salt

This will make stiff dough. Knead and divide into 2 parts. Set for 10 minutes. Roll each part into a long ½” rope. Cut into ½” cubes. Add the potatoes and the dough to the other cooked ingredients and simmer for 30 minutes. Add the milk and heat soup.

Gramma says,” When warming up the soup, you may have to add milk to thin soup.”

Almond Popcorn

1 1/3 cup sugar

½ cup light corn syrup

1 cup butter

½ tsp salt

½ tsp almond extract

1 gallon popped corn

1 cup sliced almonds

Place popped corn and almonds in a large bowl. Remove unpopped kernels, set popcorn aside. Cook sugar, syrup, butter and salt in a heavy pan to 240 degrees on candy thermometer. Remove from heat and add almond extract. Pour over popcorn and almonds. Stir until cool to prevent large chunks.

Shrimp Dip

8 oz. cream cheese
½ cup chili sauce
½ cup Miracle Whip
¼ cup chopped onion
1 small can shrimp-drained

Soften cream cheese and then add in rest of ingredients. Make ahead and refrigerate. Serve with crackers.

Gramma says, “This is quick and easy for company!”

Blueberry Bars

1 cup margarine 3 cups flour

1 ¾ cup sugar 1 ½ tsp baking powder

1 tsp vanilla 1 can (21 oz) blueberry pie filling

4 eggs

Cream margarine, sugar, vanilla and 1 egg at a time. Add flour and baking powder. Press half of the dough in a large jelly roll pan. Spread the blueberry pie filling over the dough. Put remaining dough over the filling by taking small amounts and press it flat between fingers. All of the filling does not need to be covered. Bake at 350 degrees for 35 minutes.

Frosting:

2 cups powdered sugar

1 ½ tsp milk

1 tsp butter flavoring

Cream powdered sugar, milk and butter flavoring. Drizzle over bars after they have cooled.

HERBED GREEN BEANS

3 Tbsp. butter or margarine                               1 (10oz.) package frozen green beans (or fresh)
¼ tsp. celery seed                                             Garlic powder to taste
¼ tsp. dried basil                                              Salt and pepper to taste
¼ tsp. ground Rosemary                                   1 Tbsp. green onions, very finely chopped
1 Tbsp. chopped parsley

Combine butter, celery seed, basil, rosemary, parsley, and green onion in small skillet. Cook over low heat 10 minutes.

Meanwhile cook green beans as directed on package; drain. Add butter mixture. Season to taste with garlic powder, salt and pepper.

Makes 3 servings.

Gramma says, “This adds spice to your green beans.”

Chocolate Chip Toffee Cookies

2 ¼ cups flour 2 eggs

1 tsp soda 2 tsp vanilla

1 tsp salt 1 12oz bag chocolate chips

1 cup butter ½ cup peanut butter

1 cup sugar ½ cup Heath Bar Bits

1 cup brown sugar 1 cup walnuts

Heat oven to 350 degrees. Mix flour, soda and salt in a large bowl. Beat butter, peanut butter and sugars until fluffy. Beat in eggs and vanilla. Add in chips and nuts. Stir in flour. Drop dough by heaping teaspoons on cookie sheet and bake about 9 minutes or until slightly brown.

SWISS VEGETABLE MEDLEY

1 pkg (16 oz.) California blend frozen vegetables
1 can cream of mushroom soup
1 cup Swiss cheese (grated)
1/3 cup sour cream
¼ tsp pepper
1 can (2.8 oz) Durkee fried onions

Partially defrost frozen vegetables and drain. Combine soup, 1/2 cup grated cheese, sour cream, pepper and ½ of the onions. Bake uncovered for 30 minutes. Sprinkle remaining cheese and onions over top. Bake uncovered for 5 minutes.

Gramma says, “This recipe would be fun to make for company.”

Scotcheroos

1 cup sugar 7 cups Rice Krispies

1 cup white syrup 1 (6oz) pkg chocolate chips

1 cup peanut better 1 (6oz) pkg butterscotch chips

Combine sugar and syrup in 3qt saucepan. Cook over medium heat until mixture boils, stir frequently. Remove from heat and add peanut butter. Mix well. Stir in Rice Krispies. Press mixture into buttered 9” x 13” pan. Melt chocolate and butterscotch chips. Stir to blend. Remove from heat and spread over Rice Krispie mixture. Cool and cut into bars.

Gramma says. “ Don’t wait too long to cut or you might not be able to cut through them easily.”

Favorite Waffles

2 eggs separated

1 ½ cups milk

½ cup vegetable oil

1 ¾ cups flour

1 Tbsp baking powder

1 Tbsp sugar

1 tsp salt

Lightly brush waffle griddle with vegetable oil; close unit and preheat at waffle setting. In a small bowl, beat egg whites until stiff and set aside. In a large bowl, beat egg yolks until thick and lemon colored, continue beating adding milk and vegetable oil. Add dry ingredients, beat until smooth and fold in beaten egg whites. Pour 1 cup batter evenly on preheated griddle. Close unit and bake until the light goes out. (Approximately 8 minutes) Makes 3 (4 section) waffles.

Crimson Slaw

1/3 cup olive oil
2 Tbsp sugar
2 Tbsp red wine vinegar
2 Tbsp dry red wine (optional)
1 tsp salt
½ tsp ground black pepper
¼ tsp dry mustard
4 cups shredded red cabbage
(1/2 medium head)
1 (6 oz) package dried cranberries
¼-1/2 medium red onion, thinly sliced

For vinaigrette:
In a screw-top jar, combine: oil, sugar, vinegar, wine (if you like,) salt, pepper and mustard. Cover and shake well.

In a large bowl, toss together: cabbage, cranberries and onion. Pour vinaigrette over the cabbage mixture, toss gently to coat. Cover and chill 2-24 hours. Makes 6 side dish servings.

Hamburger Soup

2 lbs hamburger                                    2 cups water
1 cup chopped onions                          4 tsp salt
1 cup diced potatoes     ¼ tsp pepper
1 cup sliced carrots                               ¼ tsp basil
1 cup shredded cabbage     ¼ tsp thyme
1 cup sliced celery     1 can tomato soup
1 24 oz can diced tomatoes ¼ cup rice

Cook hamburger until it looses its pinkness. Drain excess fat. Add all remaining ingredients and bring to a boil and then simmer for one hour.

Cranberry Orange Chicken

1 16oz can whole cranberry sauce

1 envelope boxed dried onion soup

1 cup western dressing

1/3 cup orange juice

6 chicken breasts with ribs cut in half

Combine cranberry sauce, soup mix, western dressing and orange juice. Arrange chicken in single layer 9 x 13 inch pan. Pour cranberry mixture evenly over chicken. Refrigerate, covered several hours or overnight. Heat oven to 350 degrees. Bake covered for 45 minutes. Remove cover; continue to bake 10 to 20 minutes or until tender.

Gramma says, “ You may substitute French dressing for the Western dressing.”

Chicken Enchiladas

1 can cream of chicken soup
1/2 cup sour cream
1 cup pace picante sauce
2 cups chopped cooked chicken
1/2 cup shredded Monterrey jack cheese
6-8 small or medium tortillas

1. Stir soup, sour cream, picante sauce in medium bowl.

2. Stir one cup picante sauce mixture, chicken & cheese in large bowl.

3. Divide chicken mixture among tortillas and roll up the tortillas, put in baking dish.

4. Pour remaining picante sauce mixture over filled tortillas - cover baking dish.

5. Bake @ 350 degrees for 40 minutes or until enchiladas are hot & bubbling.

You can top with 1 small chopped tomato and 1 sliced green onion if desired.

Hashbrown Breakfast Bake

3 cups shredded fresh browns, or if frozen, thawed and press out extra moisture

½ cup margarine

2 cups shredded cheddar cheese

1 ½ cups cooked ham, diced

1 cup chopped green pepper; optional

1 cup milk

8 eggs

1 tsp salt

¼ tsp pepper

Lightly grease 9” x 13” pan, firmly pat in hash browns. Melt butter and pour over potatoes. Bake at 400 degrees for 25 minutes. Remove from oven. Mix together cheese, ham and peppers and spread evenly over the potatoes. Beat together milk, eggs, salt and pepper; pour over potato dish. Reduce heat to 375 degrees and bake 25-30 minutes or until knife inserted in center of dish comes out clean. Serves 6-8

Gramma says, “Also good substituting 1 cup swiss cheese and 1 cup pepper jack for the cheddar cheese."

Wild Rice Stuffing

2 oz package slivered almonds 1 Tbsp parsley
¾ cup uncooked wild rice ¾ tsp poultry seasoning
¼ cup butter or margarine                                 ¼ tsp salt
1/3 cup finely chopped onion dash pepper
1/3 cup diced celery                                         1 cup chicken broth
2-3 cups bread cubes                                       1 egg, beaten

Spray frying pan with cooking spray, and lightly toast almonds, turning frequently. Cook rice in 3 cups water and ¾ tsp salt for 45-55 minutes until kernels open and tender but not mushy. Melt butter in large skillet, sauté onion and celery, stir in cooked rice, toasted almonds, parsley, poultry seasoning, salt and pepper. In a large bowl, combine the rice mixture with the bread cubes, broth and eggs. Bake at 350 degrees for 1 hour covered.

Options: Add cooled, diced gizzard from the turkey or diced mushrooms.

Tortilla Appetizers

2- 8oz cream cheese

1 pkg Hidden Valley Original Ranch Dressing

2 green onions, minced

4 tortillas

½ cup diced red pepper

½ cup diced celery

1 can sliced black olives

Mix first 3 ingredients, spread on tortilla. Sprinkle with the rest of ingredients. Roll and cut.

Peanut Blossom Cookies

1 ¾ cups all purpose flour ½ cup peanut butter

½ cup sugar 2 Tbsp milk

½ firmly packed brown sugar 1 tsp vanilla

1 tsp baking soda 1 egg

½ tsp salt sugar, for rolling cookies in

½ cup shortening 48 milk chocolate candy kisses, unwrapped

Heat oven to 350 degrees. In a large bowl, combine: flour, sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg. Mix at a low speed until stiff dough forms. Shape dough into 1 inch balls, roll in sugar. Place 2 inches apart on ungreased cookie sheets.

Bake at 350 degrees for 10-12 minutes or until golden brown. Immediately top each cookie 1 one candy kiss, pressing down firmly so the cookie cracks around edge; remove from cookie sheets.

Makes 4 dozen cookies.

Bon Bon Cookies

1 cup butter (2 sticks) 1 cup chocolate chips

2 cups graham cracker crumbs 1 cup butterscotch chips

½ cup peanut butter ½ bar paraffin wax

2 cups flaked coconut

1 cup chopped nuts

2 cups powdered sugar

1 tsp vanilla

Mix butter, graham cracker crumbs, peanut butter, coconut, nuts, powdered sugar and vanilla. Roll into small balls. Place on cookie sheet ad chill to get hard. Heat paraffin, chocolate and butter scotch chips in double boiler or microwave to melt. Use toothpick to dip balls into warm chocolate mixture.

Pecan Pie

2/3 cup sugar
1/3 cup butter (softened)
1 cup light or dark corn syrup
1/2 tsp salt
1 tsp vanilla
3 eggs
1 cup pecan halves
1 9-inch pie shell (unbaked)

In a medium sized mixing bowl, cream the sugar and butter well. Add the corn syrup, salt and vanilla. Mix again. Add eggs one at a time and mix after each one. Mix in pecan halves. Pour in pastry-lined pie pan.

Bake the pecan pie in preheated oven at 375 degree oven for 40-50 minutes or until set. The pie should be fairly solid with maybe a little give in the middle when it is done. Check after 30 minutes; if crust is getting too brown, cover edges with aluminum foil. When done, pie will be a little loose in center, but will set as it cools; do not overbake. Cool.

Serve cold or slightly warm with whipped cream or ice cream.

Baked Mashed Potatoes

5 lb potatoes

2 cubes butter (1 cup)

4 oz. cream cheese (1/2 cup)

1 1/2 cups half -n- half

1 tsp salt (do not salt potato water)

1/2 tsp pepper

Peel, cut and boil potatoes approx 30 min. until soft. Drain. Mash potatoes adding butter, cream cheese, half and half, salt and pepper. Bake at 400 for approximately 30 minutes until potatoes are hot and fluffy. Store in a casserole dish.

Gramma says, “If you do these the day before and the potatoes are cold when you put them in the oven it will take more time for them to bake.”

Grilled Turkey

1 cup lemon juice 2 tsp salt

1/ 2 cup honey pepper to taste

2 tsp ginger

Rub 8 to 10 lb. turkey thoroughly with cooking oil. Combine lemon juice, honey, ginger, salt and pepper and mix thoroughly.

Place turkey in shallow pan. Lock wings of turkey by bending back and tucking wings. Place on grill. Cook over low setting with grill hood down for 20 minutes per pound. Continue cooking, basting every 5 minutes (with the above sauce) for the last ½ hour until turkey is glazed brown color.