Here is Gramma in her kitchen
RED VELVET CUPCAKES
1 package plain red velvet cake mix
1 package (3.4 oz) vanilla instant pudding mix (don’t use if cake mix has pudding already in it)
1 cup sour cream
½ cup water
½ cup vegetable oil
1 cup miniature semisweet chocolate chips
Place a rack in the center of the oven and preheat the oven to 350 degrees. Line 24 cupcake cups with paper liners. Set the pans aside.
Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl. Blend with a mixer on low speed for 30 seconds. Increase the mixer speed to medium and beat two minutes more. The batter should look thick and well combined. Fold in the chocolate chips. Spoon batter into each lined cupcake cup, filling each three quarters of the way full. You will get between 22-24 cupcakes. Place the pans in the oven.
Bake the cupcakes until they spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the cupcakes from the cups and place them on a wire rack to cool for 15 minutes before frosting with Cream Cheese Frosting.
CREAM CHEESE FROSTING
2 (3 ounces) packages cream cheese
6 tablespoons butter, at room temperature
3-4 cups powdered sugar
Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined. Add three cups powdered sugar and beat on low until mixed in. Increase the mixer speed to medium and beat until the frosting is fluffy. You may add more powdered sugar if needed to make a spreadable consistency. After frosting, place the cupcakes in the refrigerator until the frosting is set.
Store the cupcakes in a cake saver or under a glass dome for up to one week. The cupcakes will keep longer if kept in the refrigerator.
Gramma says “German chocolate cake may also be used, but be sure to add lots of red food coloring.”
Cherry Chicken Pasta Salad
1 lb. cooked Pasta ( Corkscrew or Cavatappi)
5- 6 chicken breasts cooked and cubed
1 ½ cups diced or sliced celery
1 ½ cups dried cherries
1 small red onion, diced small
1/3-1/2 cup toasted slivered almonds
Mix all above ingredients and toss with dressing
Dressing: ( Gramma’s note: These amounts are approximate, Adjust to your taste)
2 cups mayo (use light)
2-3 tbsp vinegar (try white)
½ cup powdered sugar
¼ cup honey
2 tsp poppy seeds
Salt and pepper to taste
Recipe makes a large amount so you can make ½ recipe
(Gramma’s note: Keeps well for 3-5 days)
Danish Puff
½ cup butter or margarine
1 teaspoon almond flavoring
1 cup sifted all purpose flour
2 tablespoons water
3 eggs
½ cup butter or margarine
Confectioners’ Sugar icing
1 cup water
Chopped nuts are optional
Cut ½ cup butter into 1 cup flour. Sprinkle with 2 tablespoons water and mix with fork. Form into ball; divide in half. Pat dough into two 12x3 –inch strips 3 inches apart on ungreased cookie sheet.
Place ½ cup butter and 1 cup water in saucepan; bring to a rolling boil. Remove from heat and add almond flavoring. Stir gradually into 1 cup flour, stirring briskly to keep from lumping. When smooth and thick, add eggs, one at a time, and beat until smooth. Divide in half and spread one half evenly over each piece of pastry. Bake in 350 oven 50 minutes or until topping is crisp and browned. Frost with Confectioners’ Sugar Icing. Serve hot or cold. Makes 12-14 servings.
Confectioner’s Sugar Icing: Melt 1/3 cup butter or margarine in saucepan. Blend in 2 cups confectioners’ sugar and 1 teaspoon almond flavoring. Stir in 2-4 tablespoons water, one tablespoon at a time, until icing is of spreading consistency. Sprinkle with chopped nuts.
Spinach Salad
¼ cup sugar 1/3 cup vinegar
1 tsp salt 1 small onion, minced
1 tsp pepper 1 clove garlic, minced
1 tsp dry mustard 1 ½ lb fresh spinach
½ tsp celery salt ½ lb bacon crisp-cooked and crumbled
1 cup oil 6 hard-cooked eggs, sliced
½ cup catsup (ketchup)
Combine sugar, salt, pepper, dry mustard, celery salt, oil, catsup (or ketchup,) vinegar, minced onion and garlic. Shake well to mix. Chill 24 hours.
Combine
Spinach, bacon and hard-cooked eggs in salad bowl. Pour on enough dressing to coat leaves and toss gently. Makes 6 servings
Pickle Dip
Beat together:
2 8oz cream cheese
1 8oz sour cream
1/8 tsp onion powder
Add:
1 pint jar dill pickles, chopped in food processor
2 packages corned beef (Pastromit or Buddig) cut in small pieces
Serve with crackers.
Gramma says, “If too thick, add a little pickle juice.”
SOUR CREAM COFFEE CAKE
1 cup margarine 2 cups flour
1 ¾ cup sugar ¾ tsp. baking powder
1/3 cup milk ¼ tsp. salt
2 eggs ½ tsp. vanilla
10 oz. sour creamTOPPING
1 cup chopped nuts (pecans)
2 tsp cinnamon
½ cup sugar
Preheat oven to 375 degrees. Grease and flour a 9” bundt pan or a 10” spring form pan.
Cream margarine and gradually add sugar, beating until light and fluffy. Beat in eggs, one at a time and add milk. Fold in sour cream. Then fold in flour which has previously been sifted with the baking powder and salt.
Combine pecans, cinnamon and sugar
Place about 1/3 of the batter in the pan. Sprinkle with ½ of the topping mixture, then spoon in remaining batter. Top with remaining topping mixture. Bake about 45 minute. Cake will split on top—similar to pound cake. Cool on wire rack and remove. Serves 12
Gramma says “This cake freezes well!”
Turkey or Chicken Tetrazzini
¾ cup margarine ¾ cup flour
1 ½ tsp salt 1/8 tsp nutmeg
4 cups milk 2 cups chicken broth
4 egg yolks 1 cup half & half
½ cup cooking sherry
Melt margarine in sauce pan. Remove from heat. Stir in flour, salt and nutmeg until smooth. Gradually add broth and milk, bringing to a boil, stirring constantly. Boil 2 minutes until lightly thickened. In a small bowl, beat egg yolks with cream. Beat a little of the hot mixture into the egg mixture. Pour and stir the rest of the egg mixture into the milk mixture. Stir until hot but not boiling. Remove from heat and add sherry.
Bring 6 quarts of water to a boil. Add 2 Tbsp salt and 1 lb thin spaghetti. Cook as label directs. Drain. Return to pan and add 2 ½ cups sauce and toss until combined. Divide spaghetti into 9x13” pan and 8x8” pan. Add 2 ½ cups sauce to 6 or more cups cooked chicken or turkey cut into 1 pieces and 2 cans (6oz each) sliced mushrooms, drained. Fresh mushrooms also are great. Mix well and spread over the two pans of spaghetti. Reserve the rest of the sauce.
Grate 8oz cheddar cheese and sprinkle over the turkey or chicken. Cover with foil. Refrigerate several hours or overnight. Take out of refrigerator one hour before baking. Preheat oven to 350 and bake covered for 45 minutes. Reheat reserve sauce and spoon over spaghetti in each pan before serving. This dish can also be frozen.
Gramma says, “A fresh roasted chicken works well in this recipe.”
Cranberry-Orange Cookies
1 ½ cups packed brown sugar
1 cup butter, softened
1 tsp vanilla
2 eggs
2 ¼ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 cups rolled oats
1 cup sweetened dried branberries
1 cup chopped (diced) orange slice candies
Glaze:
¾ cup powdered sugar
2-3 tsp orange juice
Heat oven to 350 degrees. In a large bowl, combine brown sugar and butter. Beat until light and fluffy. Add eggs and vanilla; blend well. Add flour, baking powder, baking soda and salt, mix well. Stir in oats, cranberries and hopped candies. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet.
Bake at 350 degrees for 9-11 minutes or until golden brown. Cool 1 minute; remove from cookie sheet.
After completely cool, combine glaze ingredients, adding enough orange juice for desired drizzling consistency. Drizzle over cooled cookies. Makes 5 dozen cookies.
Gramma says: to easily cut the orange candies, use kitchen scissors sprayed with non-stick cooking spray.
SLUSHBURGERS (SLOPPY JOES)
3 lbs hamburger
1 can Cream of Mushroom soup
1 can Chicken Gumbo Soup
½ cup chopped onion
¼ cup ketchup
2 Tbsp mustard
1 Tbsp Worcestershire Sauce
½ tsp Lawry’s Seasoned Salt
Pepper to taste
Brown hamburger with chopped onion. Drain grease. Add ketchup, mustard, Worcestershire Sauce, Lawry’s Salt and pepper. Stir into browned hamburger. Add Chicken Gumbo Soup and Cream of Mushroom Soup. Stir again. Simmer 15 minutes. Serve on hamburger buns.
Gramma says, ”We had this frequently on Saturday nights with chips and chocolate milk. Also quick and easy for entertaining.”
Pizza Rigatoni
1 ½ lbs. - Bulk Italian Sausage
3 cups- uncooked rigatoni or tube pasta
4 cups- shredded mozzarella cheese
1 can (10 ¾ oz) - undiluted cream of mushroom soup
1 small onion chopped
2 cans (1-15oz & 1-8 oz can)- pizza sauce
Brown sausage & cook pasta-Drain
Grease crock pot with cooking oil spray
Layer half the sausage, pasta, cheese, soup, onion, pizza sauce and other ingredients you like on pizza (like green peppers, olives, etc)
Then repeat layers
Cover & cook on low for 4 hours.
Gramma uses Italian sausage and 3 ½ oz of pepperoni.
Glazed Carrots
4 cups peeled baby carrots
Sauce:
3 Tbsp butter
2 Tbsp honey
1 tsp tarragon
2 Tbsp ginger ale
Cook carrots in a small amount of water until tender. Mix sauce ingredients. Add cooked carrots to sauce and simmer a few minutes. Makes 4-6 Servings
EASY PULLED BEEF
5 lbs Brisket or other lean meat (London Broil or Sirloin Tip Roast)
28 oz ketchup (be sure to measure)
32 oz 7-Up (Diet is ok)
Place meat in a roaster. Add ketchup and 7-Up. Cover and bake 8 hours at 290 degrees. Pull meat apart and add ½ cup 7-Up, if a little dry.
Meat can be served for sandwiches or as a main dish. Meat will have a mild barbeque flavor.
Gramma says “The crock pot works great to serve this for a group after it is cooked.”
RHUBARB CAKE
CREAM TOGETHER:
1 ½ cups sugar
½ cup shortening
1 egg
ADD: 1 cup buttermilk gradually
BLEND AND ADD:
2 cups flour
1 tsp soda
½ tsp salt
ADD 1 tsp vanilla
ADD 2 ½ cups chopped or diced rhubarb
TOPPING
MIX AND SPRINKLE ON TOP OF CAKE BEFORE BAKING:
½ cup sugar
1 Tbsp cinnamon
1/3 cup chopped nuts (optional)
Pour into a greased 9 X 13” pan and bake at 350 degrees for 35-40 minutes
Gramma says, “This cake is wonderful with a dollop of whipped cream or whipped topping.”
Marinated Chicken Breast
6 boneless chicken breasts
2 tsp grated lemon zest
2/3 cup lemon juice
¼ cup fresh basil
¼ cup fresh mint
¼ cup white wine vinegar
2 Tbsp chopped fresh oregano
1 ½ Tbsp olive oil
¼ tsp salt
2 crushed garlic cloves
Marinate, but not over 60 minutes. Grill.
Strawberry Pie
1- 9” baked Pie shell (or Graham Crackers)
Slice fresh strawberries to fill
1- 3 oz box strawberry Jell-O
1- 3 oz. box vanilla pudding (not instant)
1 ¾ cups water
Blend Jell-O, pudding, and water. Bring to a rolling boil. Let cool until lukewarm. Pour over berries. Cool. Top with cool whip or ice cream.
Grandma’s note- Gooood
Raspberry French toast
18 slices sour dough bread
8oz pkg light cream cheese
½ cup light sour cream
5 oz raspberry preserves
½ tsp raspberry extract
¼ cup half & half
1 tsp orange peel
1 tsp cinnamon
½ tsp nutmeg
6 large eggs, beaten
Raspberry sauce:
2 cups raspberries
3 Tbsp butter
1 tsp cinnamon
¾ cup brown sugar
½ tsp raspberry extract
Match the slices of bread into pairs. Mix together cream cheese and sour cream. Spread on one side of each slice of bread. Mix together raspberry preserves and raspberry extract. Spread a layer of raspberry mixture between two slices of bread and make a sandwich. Set aside.
Gramma’s note: Sandwiches can be made and refrigerated the night before.
Whip together half and half, grated orange peel, cinnamon and nutmeg. Add beaten eggs until mixture is smooth. Spray large frying pan or griddle with non-stick cooking spray. One at a time, dip each sandwich in egg wash. Grill on medium heat until golden brown and flip.
For raspberry sauce, cook together on low heat, raspberries, brown sugar, butter and cinnamon until a consistent syrup is formed. Add raspberry extract. Cut each of the finished sandwiches diagonally into 54 pieces- Arrange 3 pieces on each plate and sprinkle with powdered sugar. Spoon raspberry sauce over corners of French toast and serve immediately.
Gramma says: you may substitute 2 oz Chambord liquor in the raspberry preserves instead of the raspberry extract
Strawberry Crème Salad
2 (3 oz) pkg. Strawberry Jell-O
2 cups boiling water
¾ cup cold liquid (Juice from berries & water)
1 Pint (2 cups) Vanilla ice cream
2 (10 oz.) pkg. frozen raspberries, drained
Dissolve 1 package Jell-O in 1 cup boiling water. Add cold mixture of berry juice and water. Chill until slightly thickened. Dissolve second package of Jell-O in remaining boiling water. Add ice cream and stir until melted and smooth. Pour into serving bowl. Chill until set, but not firm. Add drained raspberries to clear Jell-O Mixture and pour over top of ice cream mixture. Garnish with whipped cream topping.
Gramma says you can use strawberries instead of the raspberries, she just likes it better with the raspberries.
Hash Brown Potatoes
1 ½ packages (3lb) frozen Southern style hash browns
¼ cup melted margarine
1 small can evaporated milk
½ tsp salt and dash of pepper
½ tsp Lawry’s seasoned salt
¼ tsp garlic powder (or less as desired)
½ cup chopped onions
1 (10oz) can cream of mushroom, or cream of chicken soup
2/3 cup light sour cream
2 cups grated cheddar cheese
Topping
2 cups crushed corn flakes
¼ cup melted margarine
paprika
Grease 9x13 pan. Put all ingredients in pan but topping, mix and spread evenly. Top with cornflakes mixed with margarine sprinkle with paprika.
Bake 350 degrees for 45-60 minutes uncovered
Quick Sour Cream Coffee Cake
1 pkg. yellow cake mix (regular-no pudding)
1 cup sour cream
1 pkg. vanilla instant pudding (3.9 oz)
4 eggs
½ cup oil
Put all ingredients into mixing bowl and beat with electric mixer for 10 min.
Topping- mix together in small bowl
½ cup sugar
½ cup chopped nuts
3 Tbsp flour
1 Tbsp cinnamon
Pour half of batter into greased and floured bundt pan. Sprinkle with half of the topping. Add remaining batter, and cut through with knife to distribute topping. Add remaining batter, and cut through with knife to distribute topping. Sprinkle remaining topping on cake and Bake 350 50-60 min until done. Cool in pan 15 min. Then remove
Grandma uses pineapple flavor cake mix with vanilla pudding.
Inside Out Ravioli
1 ½ lb hamburger
1 medium Onion
1 clove garlic
Brown ingredients and add to sauce.
Add to browned hamburger:
1-16 oz jar of spaghetti sauce
1- 8 oz. can tomato sauce
1- 6 oz can tomato paste
Salt & pepper
1 cup spinach water
2 cups macaroni (cooked)
1 cup shredded sharp cheese
½ cup soft bread crumbs
2 eggs- beaten
½ cup salad oil
10 oz pkg. frozen chopped spinach
Cook, drain- save liquid: Add water to make one cup meat sauce.
Mix above ingredients together for 1st layer put in 9x13 pan and top with meat sauce. Bake at 350 for 30 minutes it let stand 10 minutes before serving.
Crock Pot Ham
1/2 traditional bone-in ham (not precooked)
brown sugar
6 oz. pineapple juice
Put 1 inch of brown sugar in the bottom of the crock pot. Place ham cut side down on top of the brown sugar. Pour 6 oz. of pineapple juice on top of the ham. Cover and cook on low 8 to 10 hour or until ham is cooked (about 160 degrees). Serve warm or cold. Enjoy!
Gramma says, “Make sure you pick a ham that will fit in your crock pot! A ham fits best in a 5 or 6 quart crock pot. This recipe will keep your oven open for other foods on holidays.”
Oven French Toast
1- long French bread cut diagonally, thicker then normal (about 2 inches)
¼ cup- margarine- melt in a jelly roll pan
(Melt in oven at 200)
Mix:
4 eggs
2/3 cup orange juice
¼ tsp Vanilla
1/3 cup milk
¼ cup sugar
¼ tsp nutmeg
Put slices of bread on melted margarine
Pour the above ingredients over bread and flip
Sprinkle with cinnamon
Bake 20-25 minutes at 400
Flip halfway through
Hot Tuna Bread
1 (large) can tuna (or more) 1 loaf French bread
¼ cup salad dressing 2 Tbsp margarine
1/3 cup sour cream ¼ lb Swiss cheese
2 Tbsp chopped parsley onion
Combine tuna, salad dressing, sour cream and parsley. Chill. Slice bread in half lengthwise and put on baking sheet. Spread with margarine. Top with cheese slices trimmed to fit bread. Cover cheese with tuna mixture. Bake in 350 degree oven until lightly browned, about 25 minutes. Makes 6 servings.
Gramma says: You can add 4 hard boiled eggs to make it especially good. You can also use Provolone cheese instead of the Swiss cheese.
Sausage & Artichoke Soup
2- 12 oz. sweet Italian sausage (may use hot)
5 can- diced tomatoes- Italian style (grandma uses 4)
1 can- cream of onion soup
2 can- artichoke hearts- drained and chopped
3 cup- water
½ tsp.- oregano
½-tsp- Italian seasoning
½ tsp.- basil
Cook and drain sausage, add all other ingredients and heat through
Grandma note: freezes well
Broccoli Corn Casserole
¼ cup butter or margarine
1/3 cup dry bread crumbs
2 (10-oz) packages frozen broccoli cuts, thawed, drained, squeezed dry
2 (17-oz) cans cream-style corn
2 eggs, slightly beaten
In a small saucepan, over medium heat, heat butter until browned. Stir in bread crumbs. In 2-quart microwavable casserole, combine broccoli, corn, eggs and mixture, covered, several hours overnight.
To serve: Let stand sat room temperature 1 hour. Uncover broccoli. Microwave it (medium-high, 70% power) for 20 minutes, stirring every 5 minutes. Sprinkle remaining bread crumbs over the top. Microwave (medium-high, 70% power) until heated through and set in center (5-7 minutes.) Let stand 5 minutes before serving.
Tip: Casserole can be baked in 350 degree oven, uncovered, until set in center. (60 to 70 minutes.)
Party chicken
4 large split chicken breasts ( 8 Pieces )
Bacon
4 oz pkg. dried beef
1 can mushroom soup
1 cup dairy sour cream
Wrap breasts in bacon, place dried beef in 13x 9 baking dish. Put chicken on top, combine soup and cream. Pour over chicken and bake uncovered at 275 for 3 hours.
Snicker Cookies- 3 1/2 Dozen
2 sticks- butter softened
1 Cup- creamy peanut butter
1 Cup- light brown sugar
1 Cup- sugar
2 eggs
1 tsp- vanilla
3 1/2 Cups- flour
1 tsp- baking soda
½ tsp- salt
1 pkg -miniature snickers
Combine butter, peanut butter, and sugars with mixer on medium speed until light and fluffy. Slowly add eggs and vanilla until combined. Then mix in flour, salt and baking soda. Cover and chill 2-3 hours. Unwrap miniature snickers. Divide dough into 1 Tbsp pieces and flatten. Place ½ snickers in center of each piece of dough form into ball. Place on greased cookie sheet and bake at 350 degrees for 12-14 minutes. Cool on wax paper. Drizzle chocolate on top.
Nut Goodie Bars
1 12oz pkg chocolate chips 2 sticks margarine
1 12oz pkg butterscotch chips ½ cup evaporated milk
1 oz unsweetened chocolate ¼ cup dry vanilla pudding
2 cups peanut butter 2 lbs powdered sugar
1 lb Spanish peanuts
Melt both pkgs of chip and unsweetened chocolate. Add peanut butter. Spread ½ of the mixture into a 12” x 16” pan (greased.) Put in freezer to set.
Filling: Bring to a boil: evaporated milk, pudding and margarine. Stir in powdered sugar. Spread over chocolate mixture. Chill to set. Add Spanish peanuts to remaining chocolate and spread over the filling. Chill and cut into bars.
(Gramma says she used a 10” x 15” cookie sheet with sides.)
Taco Soup
1 lb hamburger
1 onion, chopped
Brown and drain
Add:
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can Rotel tomatoes (less if you don’t want it spicy
1 can (28oz) chopped tomatoes
1 can corn
1 packet taco seasoning
1 packet Ranch dressing mix
Simmer 30 minutes
Wild Rice Chicken Salad
1 cup wild rice
2 cups water
1 can chicken broth
Bring to a boil, cook and cool. In a heavy saucepan bring wild rice, water, and chicken broth to a boil; stir. Reduce heat and simmer, covered, 50-60 minutes or just until kernels puff open. Drain excess fluid, fluff with fork and cool.
2 cups green grapes
1 8oz can sliced water chestnuts- diced
½ cup green onion- diced
3 cups chicken or turkey- cubed
1 cup cashew- halves or pieces
Mix all of the ingredients together
Dressing:
1 cup mayonnaise
1/3 cup milk
2 Tbsp lemon juice
Salt and pepper to taste
Add to rice mixture, mix and serve cold. Serves 12-15
Golden Pork Chops
1 can (14 3/4oz) cream style corn
½ cup finely chopped onion
½ cup finely chopped celery
½ tsp paprika
1 ½ cups crushed corn bread stuffing
4 boneless pork loin chops (3/4” thick)
1 Tbsp brown sugar
1 Tbsp spicy brown mustard
In a bowl, combine the corn, onion, celery and paprika. Stir in stuffing. Transfer into a greased 11”x 7 x 2 baking dish. Arrange pork chops over stuffing. Combine the brown sugar and mustard, spread over chops. Bake uncovered, at 400 for 35-40 minutes or until meat juices run clear.
(yields 4 servings)
Cherry Pie
1 ¼ to 1 1/3 cups sugar
1 tsp lemon juice
2 ½ Tablespoons tapioca OR1/3 cup flour
4 cups pitted fresh red tart cherries OR 2 (1lb) can unsweetened drained pie cherries
1/8 tsp salt
1/8 to ½ tsp almond extract
2 Tbsp butter
Combine sugar, tapioca, salt and stir to blend. Add the rest of the ingredients except the butter and blend. Pour in pie pan and dot with butter. Arrange crust over filling. Seal and flute the crust. Cut vents. Bake at 425 degrees for 40-45 minutes. Pie will be golden brown.
Cauliflower, Broccoli & Grape Salad
1 bunch broccoli (tops only) 1 cup sunflower seeds
1 head cauliflower 1 cup red grapes
1 cup chopped celery 1 cup green grapes
¼ cup finely chopped onion 1 lb bacon (fried crisp)
Dressing:
1 cup mayonnaise
¼ cup sugar
1 Tablespoon vinegar
Gramma’s “You Don’t Have to Drink to Have a Good Time” Punch
2 pkg strawberry Kool-Aid
2 pkg cherry Kool-Aid
3 cups sugar
8 qts water
1 (6oz) frozen orange juice
1 (6oz) frozen lemonade
When you are ready to serve, add 2 liter bottle of 7-up or squirt.
Option Add frozen strawberries before serving.
Ribbon Salad
1 pkg (3 oz) each Jell-o Lemon, Lime & Raspberry
3 cups boiling water
1 cup miniature or diced marshmallows
1 ½ cups cold water
2 pkg (3 oz) cream cheese, softened
½ cup mayonnaise
1 cup whipped cream
1 can (1 lb 4 1/2oz) crushed pineapple
Dissolve Jell-o flavors separately, using 1 cup boiling water for each. Stir marshmallows into lemon gelatin; set aside. Add ¾ cup cold water to lime Jell-o; pour into a 13x9x2” pan. Chill until set, but not firm. Add ¾ cup cold water to raspberry gelatin; set aside at room temperature. Then add cream cheese to lemon mixture. Chill until slightly thickened. Then blend in mayonnaise, whipped cream and add crushed pineapple. Chill until set, but not firm. Meanwhile, chill raspberry gelatin until thickened pour over lemon gelatin. Chill until form. To serve, cut into squares. Makes about 10 cups, or 12-15 servings.
Almond Crackers
42 Club Crackers Lay them individually on a cookie sheet
Melt ½ cup butter and then pour in ½ cup sugar. Let it come to a boil and boil for 2 minutes, stirring occasionally. Take off the stove and add 1 tsp vanilla. Stir. Immediately pour or spread over the top of the crackers. Do this quickly. May have to spread.
Sprinkle 1 cup slivered almonds over the top of each cracker.
Cook in 350 degree oven for 8-10 minutes or until light golden. Remove onto waxed paper immediately from oven or will stick to pan. Let cool.
Chafing Dish Meatballs
2 lb ground beef 1 Tbsp snipped parsley
½ cup dry bread crumbs 1 tsp salt
1/3 cup minced onion 1/8 tsp pepper
¼ cup milk ½ tsp worcheshire sauce
1 egg ¼ cup oil
1 bottle (12 oz) chili sauce
1 jar (10 oz) grape jelly
Mix ground beef, crumbs, onion, milk, egg and 4 seasonings. Gently shape into 1” balls and brown in oil in skillet. Drain oil. Heat chili sauce and jelly until the jelly is melted stirring constantly. Pour over the meatballs and stir until coasted. Simmer 30 minutes. Serve hot in a chafing dish. Makes 5 dozen meatballs. The meatballs could be browned in 400 degree oven instead of in a skillet.
(Amy’s mom says that you can buy the pre-made meatballs and just make the sauce for them.)
Cranberry Salad
1 (1lb) can whole cranberry sauce ½ cup mayonnaise
1 cup boiling water 1 diced apple
1 (3 oz) pkg strawberry jello ¼ cup chopped walnuts
1 Tbsp lemon juice
¼ tsp salt
Heat cranberry sauce; strain. Mix liquid, boiling water and jello, stirring until completely dissolved. Add lemon juice and salt. Chill mixture until slightly thickened. Add mayonnaise; beat until fluffy. Fold in reserved cranberries, apples and nuts. Stir and chill until firm.
Best Deviled Eggs
12 hard-cooked eggs ¼ tsp salt
½ cup mayonnaise ¼ tsp paprika
1 tsp dried parsley flakes 1/8 tsp pepper
½ tsp dried chives 1/8 tsp garlic powder
½ tsp ground mustard 2 Tbsp milk
½ tsp dill weed (fresh parsley & additional paprika for garnish)
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the next 10 ingredients; mix well. Evenly fill the whites. Garnish with fresh parsley & paprika. Yield 2 dozen.
Scalloped Carrots
5 cups carrots sliced
1 med onion chopped
3 Tbsp margarine
1 can celery soup
½ cup cheddar cheese, grated
1/3 cup margarine, melted
Salt and pepper, to taste
2 cups herb bread stuffing mix
Milk, to thin soup mixture
Cook carrots in salted water. Drain. Cook onion in 3 Tbsp margarine. Stir in soup, salt and pepper, cheese and carrots. Add milk to thin consistency. Place in 2 quart casserole. Toss bread stuffing in melted margarine. Spoon over carrots. Bake 350 for 20-30 minutes.
Grammas Note: May use dry bread crumbs flavored with sage and parsley or Stove
Top stuffing. (omit tossing in melted margarine if stuffing is already prepared) Could substitute crushed potato chips for topping carrots.
Lemon Cheesecake
Stir 1 (8 oz) package cream cheese until very soft. Blend in ½ cup milk until smooth. Add 1 ½ cups milk and a small package lemon instant pudding mix. Beat slowly with rotary beater for 1 minute. Pour at once into a 9 inch crumb crust. Chill.
Optional: Sprinkle graham cracker crumbs on top.
Ham Balls
3 lbs ham, ground
2 lbs ground beef
3 eggs
3 cups crushed graham crackers
2 cups milk
Combine all ingredients and mix well
Use 1/3 cup measuring cup and shape in balls
Place in baking dishes and cover with sauce
Sauce
2 cans tomato soup
¾ cup vinegar
2 ¼ cups brown sugar
2 teaspoons dry mustard
Bake at 350 for 1 hour Makes over 30 meatballs. Freeze after baking, will freeze up to 6 weeks
Grandma’s Note: I only use 1/2 cup of vinegar as ¾ cup seems to make them too tangy
Apple Cake
¼ c. butter
2 cups sugar
2 eggs
5c. apples chopped
2c. flour
1 tsp. soda
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. allspice
1 c. nuts
Bake @ 350 in 9 x 13 pan
Bake until lightly browned
½ cup melted butter
1c. sugar
1/2 c cream
Put in double boiler and bring to boil. Take it off.
Serve warm on cake
Maraschino Cherry Salad
8 oz cream cheese
Large Jar maraschino cherries
½ cup sugar
1 large can drained crushed pineapple
2 cups kool whip
Soften cheese,
Stir in enough cherry juice to make it pink (approx ½ of juice)
Add sugar and mix well,
Stir in pineapple-cherries and cool whip in bowl.
May add crushed nuts on top
Jennifer Grant
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