Louiette Stephens McKinlay
Banana Bread
¼ cup sugar
¼ cup shortening
2 cups flour
½ tsp baking soda
3 Tbsp butter milk (or whole milk with ½ tsp vinegar)
2 large eggs, at room temperature
3 mashed ripe bananas (1 cup)
½ tsp baking powder
1 tsp pure vanilla extract (optional)
½ tsp salt
3/4 cup chopped pecans or walnuts, (optional, or both for a more complex flavor)
Directions:
Preheat the oven to 350°F
Prepare one 9×5-inch bread pan and spray with non-stick spray. Or grease and flour.
In a large bowl, mash the bananas with a fork or potato masher.
Add all ingredients in the order given.
Mix to combine.
Pour into the prepared pan.
Bake for 45-60 minutes, or until the inserted toothpick comes out clean.
Check at 45 minutes and tent with aluminum foil if its browning too quickly.
Cool completely before serving, if you can wait. I never can.
I store it, covered, at room temperature. You can also cover and refrigerate banana bread.
Sour Cream Fudge Cake
¼ cup sugar
¼ cup shortening
2 cups flour
½ tsp baking soda
3 Tbsp butter milk (or whole milk with ½ tsp vinegar)
2 large eggs, at room temperature
3 mashed ripe bananas (1 cup)
½ tsp baking powder
1 tsp pure vanilla extract (optional)
½ tsp salt
3/4 cup chopped pecans or walnuts, (optional, or both for a more complex flavor)
Directions:
Preheat the oven to 350°F
Prepare one 9×5-inch bread pan and spray with non-stick spray. Or grease and flour.
In a large bowl, mash the bananas with a fork or potato masher.
Add all ingredients in the order given.
Mix to combine.
Pour into the prepared pan.
Bake for 45-60 minutes, or until the inserted toothpick comes out clean.
Check at 45 minutes and tent with aluminum foil if its browning too quickly.
Cool completely before serving, if you can wait. I never can.
I store it, covered, at room temperature. You can also cover and refrigerate banana bread.
½
cup shortening
2 cups sugar
2 eggs
4 oz. baking chocolate, melted
½ cup sour cream or buttermilk
2 cups flour
1 ½ teaspoons baking soda
½ teaspoon salt
1
cup boiling water
Melt chocolate in
boiling water, cool and pour into bowl.
Stir dry ingredients together and ad to chocolate mixture. Add sour cream, eggs and vanilla and
mix. Pour into 9 x 13 pan and Bake at
4oo degrees for 25 minutes.
Frost with your
favorite chocolate fudge frosting or ganache.
Flaming Crepes Suzette (I
used to call them Crepes Louiette!)
Make crepe
recipe. I use the Lion House crepes
recipe.
Make orange sauce
from orange juice concentrate and sugar or Karo Syrup.
Place a hot crepe
in the center of a serving plate. Fold
into quarters. Repeat with one or two
more crepes on the same plate. Spoon a
generous spoonful of hot orange sauce over crepes. Pour a few drops of vanilla or brandy
flavoring over the top and carefully light with a match. Serve while flaming.
Pioneer Taffy
2 cups sugar Mix in heavy sauce pan. Stir until mixture boils. Turn
¼ cup vinegar heat to medium and boil until a test
spoonful in cold water
¾ cup water tests to between hard ball and soft
crack. Pour onto buttered
Pinch of salt tray and let cool enough to
handle. Butter hands and pull
¼teaspoon cream
of tartar until it is as white as you
can get it. Pull into long ropes and immediately cut into bite-size pieces.
Trifle
In a trifle server
or clear glass bowl place place the following in layers in order given:
Broken pieces of
pound cake or yellow cake, fresh raspberries or strawberries that have been
stirred with sugar until very syrupy (you need lots of syrup), cream pie
filling or vanilla pudding, squares of strawberry Jello, stiffly-whipped cream. Repeat until bowl is filled. For best results, refrigerate a few hours
before serving. This was how Grandma did
it. However, many combinations of
fruits, cake, and Jello can be used.
Hint: for prettiest effect make sure to bring all layers to the very
edge of the bowl. Grandma also did it
without cake, and instead, placed lady finger cookies upright around the edge
of the bowl. Very pretty.
Dora Merrill Packer
Sunny Silver Lemon Chiffon Pie
4 eggs, separated 2 Tablespoons orange juice
1 cup sugar 3 Tablespoons lemon juice
½ Tablespoon Knox
gelatin lemon zest (optional)
Place gelatin in
½ cup of water. Cook egg yolks, ½ cup
sugar, and juices in double boiler, stirring constantly until thickened. Stir in the softened gelatin. Remove from heat and cool slightly. Beat egg whites until stiff. To the egg whites, gradually add ½ cup sugar. Fold cooked mixture into the beaten egg
whites. Pour into a cooked, cooled pie
crust. Chill. Serve with whipped cream.
Raisin Filled Cookies
Make your
favorite sugar cookie dough,(I like a crisp one for this cookie) roll out, and
cut into rounds with a cookie cutter.
Place 12 rounds on a greased cookie sheet. Spoon raisin filling into the center of the
round. Place a second round on top of
each cookie, and press edges together well with your fingers or a fork. Bake in oven at 375 degrees until cookies are
golden brown on the edges.
Raisin filling
Place in
saucepan: Stir
together well. Cook over
2 cups ground
raisins (can be done in a food processer) medium
heat until bubbling and
Water to not
quite cover raisins thickened. Cool before using.
½ cup sugar
Juice of one
lemon
¼ cup cornstarch.
Dottie McKinlay Packer
Vanilla Cream Pie Filling
Scald 1 quart
milk in double boiler
Beat two eggs
well
Mix: ½ cup
cornstarch
1
½ cup sugar
½
tsp salt
Stir 1 cup of the
scalded milk into the cornstarch mixture.
Stir beaten eggs
into the 1 cup milk and cornstarch mixture.
Stir the egg,
milk, and cornstarch mixture into the scalded milk in double boiler. Put lid on
and turn heat down to simmer.
Cook 30 minutes, occasionally scraping sides of pan. When all cooked and thickened, let cook 15
more minutes.
When finished
cooking, remove from heat and stir in 2 Tbsp butter and 1 teaspoon vanilla extract. May need a drop of yellow food color to
enrich the color.
Cool, beat with
beater until smooth. Pour into baked pie
crust. Add bananas, coconut, or
chocolate before pouring in crust.
For chocolate pie, melt semi-sweet or
unsweetened chocolate in the hot filling until you like the amount of
chocolate. Serve with whipped cream.
Grandpa’s
Favorite Orange Cake
Preheat oven to 375 degrees.
Grease and flour an 8- or 9-inch square
pan.
Mix juice of 1 orange (about ½ cup) with ¼
cup sugar and set aside.
Grind one orange peel (not just zest) and
1 cup of raisins (Can be done in food processor).
Stir together well:
1 ½ cups + 2 Tbsp flour 1 cup sugar
1 ½ tsp baking powder ½ tsp salt
Add two eggs and ½ cup milk and beat one
minute.
Add 1/3 cup melted shortening and ground
oranges and raisins.
Pour into pan and bake at 375 degrees
about 30 minutes. Test with
toothpick.
Pour orange juice-sugar syrup over hot cake. Sprinkle grated
coconut over top, if desired. May cool in pan.
Homemade Raspberry/Strawberry Ice Cream
In a saucepan,
dissolve 1 small strawberry or raspberry Jello in 1 cup hot water.
Mix in 2 cups
sugar and 1 can of Eagle Brand sweetened
condensed milk. Stir until sugar is dissolved.
Chill.
When ready to
freeze ice cream, pour Jello mixture into clean ice cream freezer
container. Add 6 Tbsp lemon juice, 1 can
evaporated milk or cream, and 2 cups crushed berries. Fill container with milk to the marked
line. Freeze according to freezer
directions.
Michaelene Packer Grassli
Ice Cream Cake
1 layer of round
chocolate cake 1 recipe caramel sauce
½ gallon vanilla
ice cream Chocolate sprinkles
1 package of
chocolate mousse.
Bake your
favorite chocolate cake in 8- or 9- inch rounds. Remove from pans. When cool, wrap loosely in
plastic wrap and freeze.
Stir 1
half-gallon of vanilla ice cream until it is a thick, heavy paste. Pile ice cream on 1 frozen chocolate layer
and make two or three round concentric (or like a snail) grooves with a spoon. Put immediately into the freezer and freeze
hard. Prepare chocolate mousse. Before mousse is set, top the ice cream with
chocolate mouse, making sure to get it in the ice cream grooves. Sprinkle chocolate sprinkles on top. Return
immediately to freezer. When ready to
serve, remove from freezer 20 – 30 minutes before serving time. Slice into 12 wedges. Serve with warm Caramel Sauce. Other cake, ice cream, and sauce flavors can
be used. For Christmas, try substituting
the vanilla ice cream for peppermint ice cream, or chop up candy canes and stir
into vanilla ice cream. Serve with hot
fudge sauce.
Caramel Sauce:
1 packed cup
brown sugar
1 cube butter
½ - 1 cup cream,
milk, or evaporated milk
Place sugar and
butter in heavy saucepan over medium heat.
Cook, stirring constantly until hot and bubbly. Remove from heat. Gradually stir in cream. Continue stirring until sugar is melted. Reheat and serve. (I double the recipe for one cake so there
will be plenty for extra.)
Lemon Cake
Mix together in
order given:
1/4 cup
shortening 2 cups flour
¼ cup soft butter 1 cup sugar
2 eggs, slightly
beaten ¼ teaspoon salt
¾ cup milk 1 teaspoon baking powder
Zest and juice 1
lemon. Stir lemon zest into the batter.
Bake in greased and floured loaf pan or small bundt pan for one hour at 350
degrees.
While cake is
baking, stir ½ cup sugar into the lemon juice.
Warm a bit if necessary to dissolve the sugar.
Remove cakefrom
oven and remove cake from pan. For bundt
version, turn upside down on plate.
Prick with fork and drizzle lemon syrup over the cake. Let cool. Sprinkle with powdered sugar.
Celestial Squares
Melt 2 oz.
unsweetened chocolate
Cream
together:
1 cup margarine
or butter
2 cups brown
sugar
1 teaspoon
vanilla
½ teaspoon almond
extract
Add 3 eggs one at
a time. Beat well after each. Blend in 2 cup sifted flour and ½ teaspoon
salt. Divide batter in half and stir
chocolate into one half. Drop chocolate batter
and plain batter in alternating spoonsful into greased and floured 9 x 13 inch
baking pan, leaving a 1-inch margine around the edge. Run a knife through the batter to marble and
smooth it.
Bake at 350
degrees for 20 – 30 minutes. Convection
15 minutes.
When cooled,
frost with powdered sugar, butter, and evaporated milk frosting. Melt a handful of chocolate chips and marble
it through the frosting.
Blueberry / Strawberry Crepes
Make crepes.
Blueberry Filling: Place 1 can blueberry pie filling in
saucepan. Add juice of one lemon, or 1
teaspoon frozen orange juice, a pinch of salt, and 1/4 (or less, to taste)
teaspoon vanilla. Warm and stir until
sugar is dissolved. Spread crepe
generously with softened, sweetened cream cheese. Spoon 2 or 3 tablespoons
filling into center of warm crepe, roll, place on plate, top with whipped
cream, and sprinkle powdered sugar over.
Can substitute sliced, sweetened fresh strawberries for the blueberries.
Lemon Brownies
½ cup soften butter
¾ cup + 2 Tbsp flour
2 eggs
2 Tbsps lemon zest
2 Tbsp lemon juice
¾ cup + 2 Tbsp granulated
sugar
¼ tsp salt
1 Preheat oven to 350 degrees.
2. Grease and flour an 8x8
inch baking dish.
3. Zest and juice two lemons and set aside.
4. With electric mixer, beat the butter, sugar,
flour and salt until combined .
5. Add eggs, lemon zest and lemon juice and beat
2 minutes until smooth and creamy.
6. Pour batter into baking
dish and bake 20-25 minutes. Will not
puff up. Should turn golden around the edges.
Do not overbake or it will be dry. Top will still be soft to the touch.
7. Allow to cool completely
before glazing or frosting.
Frosting:
powdered sugar, lemon juice, melted butter and lots (don’t skimp!) of
lemon zest. Frosting should be applied
in a very thin layer. I cut the brownies
with a pizza cutter.
Strawberry Rhubarb Pie
Note to remember: Let the pie cool completely before
cutting. This will allow filling to set.
Preheat oven to 425 degrees.
Unbaked pie crust dough for two crusts, rolled
and ready for an 8” pie pan. Roll crust rather thick. Be sure there are no holes in the two crusts.
3 cups chopped fresh red
rhubarb
2 cups fresh strawberries cut
in big pieces
¼ cup cornstarch
2 Tbsp flour
2 cups plus 2 Tbsp sugar
Grated lemon zest of ¼ lemon
Generous shake of nutmeg
Place bottom crust in pan
with extra hanging over the edges.
Toss fruit with the
well-mixed dry ingredients. Do this just
before putting in pan. Do not let it sit
in bowl or it will get juicy. With your
hands, pile fruit in pie pan and sprinkle the remaining mixed dry ingredients
evenly over the top. It will be piled
high, but it will bake down. Moisten
edges of pie crust with water. Place top crust over the fruit and press edges
of top and bottom crusts together. Trim edges ½ inch from pan edge. Tuck the pressed edges under and flute.
With the tip of a sharp
knife, cut slits in the center of the top crust to allow steam to escape during
baking.
(I place the pie on a
parchment-lined rimmed cookie sheet so drips will not get on the oven and
burn.)
Bake at 425 degrees for 30
minutes. Turn oven to 350 degrees and
bake another 30 – 40 minutes. Pie is done when dripping bubbling juices stop
running.
Fresh Peach Pie
1 baked pie shell, cooled
6 large fresh peaches
1 pureed fresh peach + enough
water to make 1 cup
1 cup sugar
5 Tsps. cornstarch
pinch salt
1 Tbsp. butter
2 drops almond flavor
1 8-oz. pkg cream cheese,
room temperature
4 Tbsp. Powdered sugar
1 cup whipping cream
1. Place peach puree+water, sugar, cornstarch, and salt
in a medium saucepan. Bring to a boil
over medium heat, stirring constantly until thickened. Continue cooking, stirring constantly for 1
minute. Remove from heat, stir in butter
and almond flavor, and place pan in cold water to cool.
2. In a small bowl, beat together cream cheese and 2
Tbsp.powdered sugar until smooth. Add a
few spoonsful of milk if necessary to make it spreadable. Then spread it in the bottom of the baked and
cooled pie shell.
3. Peel and slice peaches into a bowl of water with lemon
juice or fruit fresh. Drain the peaches
well (I put them on a clean dishtowel for a minute or two after draining to
further dry them.) Then gently fold into the cooled peach sauce.
4. Pour peach mixture into the pie crust.
5. Whip cream and remaining powdered sugar. Spread on top of peach mixture and serve.
Merle Harris’ Chocolate Cake
Mix together on medium speed
in order given:
1 ½ cup sugar 2 cups
all-purpose flour
¾ of ½ cup cocoa powder 2 tsp soda
½ cup shortening 1
cup boiling water (can be very hot
3 eggs from
tap)
¾ cup milk 1
tsp salt
1
tsp vanilla
Bake 350 degrees about 30 minutes in oblong pan. Round layers about 15-
20 minutes.
Convect 345 for 25 minutes. Test
with a toothpick.
Caramel Frosting
1 cup brown sugar
1 cube of butter
Melt together in
saucepan. Bring to boil, stirring
constantly. When boiling well, remove
from heat and stir in ¼ cup evaporated milk.
Then add 2 cups powdered sugar and beat well. Cool.
If it is not thick enough when cool, mix in more powdered sugar.
Wride’s Yellow Cake
Mix together in order given.
2 ¾ cups flour 1/3
cup butter or margarine
1 ¾ cups sugar 3
eggs
2 1/2 teaspoons baking powder 1 ¼ cups milk
1 tsp salt 1
½ tsp vanilla
1/3 cup shortening
Beat 2 minutes.
Bake 350 degrees for 20-30 minutes.
Test with toothpick
Frost with chocolate, orange, or lemon frosting. A favorite with hot lemon
sauce.
Lemon sauce:
Stir together in saucepan:
2 cups water
1 cup sugar
3 Tbsp corn starch
Cook together, stirring constantly, until sauce has
thickened. Stir in juice of
1 Lemon, and 2 Tbsp butter. If not sweet enough, stir in more sugar.
Banana One-Egg Cake
Grease and flour a 9-inch square pan.
Cream together 1/3 cup shortening
1 ¼ cups sugar
1 cup mashed banana
Add:
2 3/4 cups flour 1
tsp salt
1 tsp baking powder 1
tsp soda
Stir together and add:
½ cup buttermilk 1
tsp vanilla
¾ cups sweet milk
Beat 4 minutes.
Pour into greased and floured pan.
Bake at 350 degrees 40
minutes. Test
with a toothpick.
Frost with butter, milk, vanilla, and powdered sugar
frosting.
Can brown the butter.
Grandma Dottie’s Orange Cake
Preheat oven to 375 degrees.
Grease and flour an 8- or 9-inch square pan.
Mix juice of 1 orange with ¼ cup sugar and set aside.
Grind one orange peel (not just zest) and 1 cup of
raisins.
Stir together well:
1 ½ cups + 2 Tbsp flour 1 cup salt
1 ½ tsp baking powder ½
tsp salt
Add two eggs and ½ cup milk and beat one minute.
Add 1/3 cup melted shortening and ground oranges and
raisins.
Pour into pan and bake at 375 degrees about 30
minutes. Test with
toothpick. Pour
orange juice-sugar syrup over hot cake.
Sprinkle grated
coconut over top, if desired. May cool in pan.
Michaelene’s White Cake (light
and tender)
Cream together: 1 ½ cups sugar, 2/3 cups shortening,
1tsp salt, few drops
lemon flavor, if desired.
Add 1 ½ cups milk and beat 30 seconds.
Add 2 ½ cups flour and 3 ½ teaspoons baking powder.
Beat 3 minutes. Scrape sides.
Fold in 5 egg whites, beaten stiff.
Pour into 2 greased and floured layer pans. Bake at 360 degrees 12-15
minutes. Test
with toothpick.. Cool 5 minutes and turn
out of pans onto
dry towels or a cooling rack.
Maple Pecan Chiffon Cake Grandma
Dottie
Preheat oven to 325 degrees. Chop 1 cup pecans very fine.
Step 1.
Stir together into mixing bowl:
2 ¼ cups sifted cake flour 3 tsp baking powder
¾ cup sugar 1
tsp salt
¾ cup brown sugar
Make a well in dry ingredients and add in this order:
½ cup Wesson oil ¾
cup cold water
5 unbeaten egg yolks 2
tsp maple flavoring
Beat with mixer 1 minute
Step 2.
Measure into another large mixing bowl:
1 cup egg whites ½
tsp cream of tartar
Beat until very stiff.
Do not underbeat. Done when
rubber spatula drawn
through leaves a clean path.
Step 3.
Pour egg yolk mixture gradually over beaten egg
whites, gently folding with
rubber spatula just until blended. Do not stir.
Sprinkle nuts over top of
batter, folding in with a few strokes. Pour into ungreased tube pan.
Bake 55 minutes at 325degrees, then 350 degrees for 10
minutes or until top
springs back when touched.
When baked, invert pan and let cool completely. When cool, run a
long knife carefully around outside and inside of pan,
then lift off.
Frost with browned butter frosting or caramel
frosting.
Chocolate Chiffon Cake
4 ounces unsweetened chocolate, melted
½ cup boiling water ½ cup cooking oil
¼ cup sugar 7
egg yolks
2 ¼ cups sifted cake flour ¾ cup cold water
1 ½ cups sugar 1
tsp vanilla
3 tsp baking powder 7
egg whites
1 tsp salt ½
tsp cream of tartar
Thoroughly blend melted chocolate, boiling water, and
¼ cup sugar: cool. In large
bowl, stir together flour, 1 ½ cups sugar, baking
powder, and salt. Make a well in the
center of the dry ingredients and add oil, egg yolks,
the cold water, and the vanilla, in
that order.
Beat till very smooth. Stir the
chocolate mixture into egg yolk mixture.
In
large mixer bowl, beat egg whites with cream of tartar
until very stiff peaks form. Pour
chocolate batter
in thin stream over entire surface of egg whites, gently folding to
blend. Turn batter into ungreased 10-inch tube pan. Bake 325 for 65 minutes or
until cake tests done.. Can be split and spread with
grasshopper or raspberry filling.
Pound Cake
½ lb butter 5
eggs
6 oz soft cream cheese 2
cups sifted flour
1 tsp vanilla pinch
of salt
Cream butter, cream cheese, and sugar. Add eggs slowly beating till smooth. Add
flour, salt and vanilla. Beat till smooth. Pour into greased and floured loaf pan.
Bake 325 for 50-60 minutes.
Cheesecake Irene Burt
Preheat oven to 275 degrees. 1 cup sour cream
5 eggs, separated, whites beaten stiff 2 Tbsp flour
1 cup sugar 1
tsp vanilla
16 oz. cream cheese, softened 1 tsp finely grated lemon zest
Beat egg yolks,
gradually beat in sugar. Break up chream
cheese and add to egg mix,
beating till smooth.
Add sour cream, flour, and vanilla.
Beat till smooth. Gently fold
in egg whites.
Pour filling into springform pan that has been buttered and dusted with
a
mix of ½ cup graham cracker crumbs, 1 Tbsp sugar, and
¼ tsp cinnamon and ¼ tsp
nutmeg.
Bake 70 minutes at 325 degrees. Turn off oven and leave cake in on hour
without
opening oven.
Remove from oven and let cool completely before removing pan.
Pineapple Upside Down Cake Grandma
Dottie
Make up batter for yellow cake, using a cake mix or
Wride’s Yellow Cake.
In a 9 x 13 inch cake pan, melt enough butter to cover
the bottom of the pan. I use quite
a lot. Sprinkle
brown sugar generously over the bottom.
All sugar should be dampened
by the butter.
Place canned pineapple circles or fresh pineapple spears on top of the
brown sugar.
Decorate with maraschino cherries.
Pour the cake batter over the
pineapple.
Bake at 375 for 20-30 minutes. Test with toothpick. Remove from oven and
immediately place a tray over the top of the pan and
hold it carefully as you turn the
cake pan and tray over quickly. Gently lift the pan off the cake. Serve warm or cool.
Michaelene’s Ice Cream Cake
Bake a chocolate cake in two
round layers. Freeze. Stir 1 half-gallon of vanilla ice cream until
it is a thick, heavy paste. Pile ice
cream on 1 frozen chocolate layer and make two or three round concentric
grooves with a spoon. Put immediately
into the freezer and freeze hard. Top
with chocolate mouse, making sure to get it in the ice cream grooves. Return immediately to freezer. When ready to serve, remove from freezer 20
– 30 minutes before serving time. Slice
into 12 wedges. Serve with Caramel
Sauce.
Butter Cream Frosting Kathy Coleman
For cake decorating
Cream together:
½ cup shortening
½ cup butter.
1 tsp vanilla
4 cups powdered sugar
2 Tbsp milk.
You can use butter flavoring to increase the butter
flavor.
Caramel Frosting
1 cup brown sugar
1 cube of butter
Melt together in
saucepan. Bring to bubbling, stirring
constantly. When bubbling well, remove
from heat and stir in ¼ cup evaporated milk.
Then add 2 cups powdered sugar and beat well. Cool.
If it is not thick enough when cool, mix in more powdered sugar.
Non-edible Decorating Icing
Ingredients
2 egg whites $
1/2 teaspoon cream of tartar
1 (16-ounce) package powdered
sugar
Liquid food coloring (optional)
1 teaspoon water (optional)
Heavy-duty zip-top plastic bags
Preparation
.
Beat
egg whites at high speed with an electric mixer until frothy. Add cream of
tartar and beat until soft peaks form. Gradually add powdered sugar, beating
until blended. Icing should be consistency of pasty glue; it should stick to a
spoon, and not pour. Add food coloring, if desired. Add water, if needed, to
reach desired consistency. (If you add food coloring, you won't need to add
water.)
.
Spoon
icing into heavy-duty zip-top plastic bags; seal bags. Secure with rubber bands
near top to prevent leaks. Just before ready to use, cut a tiny hole (1/8"
to 1/4") in corner of each bag for piping. (If you'd rather use a
decorating bag and metal tips, use a small round tip.)
Note:
1 recipe of Nonedible Icing yields enough to make 2 cookie houses.
Chicken Cashew Salad
Cooked, cubed chicken
Cooked pasta of choice
Cashews, mandarins, grapes,
craisins.
Dressing: 2 Tbsp sugar, 1 tsp celery seed, ¾ cups milk,
½ cup Miracle Whip
Chicken Salad Supreme
10-12 cups cooked, cut up
chicken breast. 1 package slivered almonds
2 (20 oz ) cans pineapple
tidbits, drained 1 can chow mein noodles
5 cups seedless grapes,
sliced in half 2 cans
mandarin oranges
3 cups celery, diced
1 large green pepper, diced
Dressing
Mix together
1 cup Miracle Whip
2 cups mayonnaise
1 teaspoon Chinese Five
Spices
Hot Crab Salad (a favorite) Helen
Cook
1 can shrimp (not tiny) 1/3 cup diced green pepper
1 can crab 1/3 cup grated onion
1 ½ c diced celery 1 cup mayo
Mix together in bowl, spread
in baking dish. Cover with 1 ½ cups
breadcrumbs. Bake 350 for 30 minutes.
Karyl Chugg’s Chinese Chicken Salad
1 head lettuce
1 bunch chopped green onion
2 Tbsp toasted sesame seeds
2 cups cooked chopped chicken
Celery
½ lb won ton wraps
Cut won tons into ¼ inch
strips and fry in oil until light brown and crispy.
Dressing
4 Tbsp sugar ½ tsp pepper.
2 tsp salt 4 Tbsp vinegar
1 tsp Accent ½ cup salad oil
Oriental Green Salad
1
head each of torn romaine lettuce, shredded Napa cabbage, and
shredded
red cabbage.
1
cup chopped green onions
1
cup shredded or julienned fresh carrots—we didn’t add this because carrots were
on the menu elsewhere.
Slivered
almonds
Fried
wonton strips (Wonton wraps are refrigerated at the store—they are in squares
and you cut them into 1/2 inch strips, then fry in oil to golden brown. Drain. Can be done the day before.)
Mix
lettuce, cabbages, green onions. Just
before serving add almonds and wontons, and toss with dressing. Serve immediately. Pass extra dressing.
Dressing:
Combine the following and whisk until blended:
½ cup honey
¼ cup sugar
1/3 cup white vinegar
1 cup mayo
¼ cup grey poupon mustard
2 teaspoons sesame oil
Dottie’s Lemon-Chive Potato Salad
5 lbs medium red potatoes,
cut in 1 ½ inch chunks ¾ cups mayo
2 medium lemons ½
cup milk
3 Tbsp olive oil 1/3
cup sour cream
1 tsp sugar ½
cup chopped chives
5 large celery stalks, thinly
sliced
Cook potatoes in salted water
Grate 1/12 tsp lemon zest and
squeeze 14 cup lemon juice. In large
bowl mix lemon juice and zest, oil, sugar, and 1 ½ tsp salt.
Drain potatoes. Add lemon dressing. Let cool 30 minutes. Serve at room temperature.
Chicken Avocado Salad
Serves 4
2 ripe avocados, chunked and
tossed with lemon juice
2 chicken breasts, cooked and
cut into chunks
1 tomato, bite size pieces
1 can sliced water chestnuts,
drained
Drizzle with vinaigrette
dressing and chill at least 1 hour.
Arrange on a bed of
watercress, and top with 5 slices bacon, crisp and crumbled.
JoAnn’s Salad JoAnn
Ward
1 bunch leaf lettuce, bite size pieces
1 pkg spinach, bite size
pieces
1 large red onion, sliced
thin
8 oz sliced mushrooms (I like
to sauté, first)
1 jicama, julienned
½ bunch red grapes, halved
8 oz sliced almonds, sugared
Could add avocados, tomatoes,
pomegranate seeds.
Dressing
1 cup mayo
½ cup sugar
2 Tbsp wine vinegar
Fresh Corn Watercress Salad Martha Stewart
Watercress
Sliced red onion
Grape tomatoes
Cucumbers
Fresh corn, cooked, and cut
off the cob.
Dressing: Simple oil and vinegar with salt and freshly
ground pepper
Sweet and Sour Vegetable Salad Aunt MarJean’s Friend
1 can corn niblets, drained
1 package frozen sweet peas
1 can French-style green
beans, drained
1 cup each of chopped celery,
onion, and green pepper
1 cup thinly sliced red
pepper spears
Heat together in saucepan, pour over vegetables, and
chill 24 hrs.
¾ cup sugar
¾ cup white vinegar
½ tsp salt
½ cup salad oil
Strawberry and Cucumber Salad
4 ½ cups strawberries,
stemmed and quartered
1 medium cucumber, peeled
,seeded, and cut into ½ inch dice
¾ cup Italian parsley leaves
4 green onions, chopped
6 radishes, thinly sliced
Dressing
3 tbsp rice vinegar ½ tsp salt
1 ½ tsp chopped fresh dill ½ tsp sugar
1 ½ tsp chopped fresh mint ¼ cup extra-virgin olive oil
½ tsp ground cumin
½ tsp sweet paprika
Toss and serve immediately.
Asparagus and Snap Pea Salad
Cook separately until just
barely tender, 3-5 minutes:
2 pounds fresh asparagus, cut
into 2-inch pieces, Salt and pepper to taste
1 ½ pounds sugar snap peas,
strings removed.
2 Tbsp chopped fresh dill 2 hard cooked eggs, chopped,
for garnish
Dressing
Grated zest of one lemon Salt and freshly ground pepper
to taste
¼ cup fresh lemon juice ¼ cup extra virgin olive oil
1 Tbsp Dijon mustard
Pear and Blue Cheese Salad with Apricot
Nectar Dressing (A favorite)
1 1/2 cup apricot nectar
1/3 cup extra virgin olive
oil
1/3 cup white wine vinegar
1 Tbsp Dijon mustard
½ tsp salt
3 green onions, finely
chopped
½ cup snipped dried apricots
Serve over a combination of
fresh pears, torn mixed salad greens, 2 cups shredded radicchio. Garnish with generous spoonful of blue cheese
and ¾ cups coarsely chopped toasted almonds.
Hot Chicken Salad
(This recipe can be made
“lighter” by substituting light or nonfat mayo, sour cream, cheese, and
crumbled pretzels for topping. I
substituted half of the mayo and sour cream.)
1 tablespoon lemon juice
1 cup mayonnaise
¼ cup sour cream
12 oz. skinless boneless
chicken breasts, cooked and cut in chunks
2 ½ cups chopped celery
½ cup chopped onions
1 cup shredded medium cheddar
cheese
½ teaspoon season salt
½ to 1 cup toasted slivered
almonds
1 cup prepared stuffing mix, not
cubes, buttered, with a little extra sage added.
Combine lemon juice,
mayonnaise, and sour cream in a large bowl.
Add chicken, celery, onions, cheese, almonds and seasoned salt and mix
well. Spray a 1 ½ quart casserole dish
with nonstick cooking spray. Pour salad
mixture in. Sprinkle stuffing mix on top
and bake at 375 degrees F. for 25 minutes.
Serve immediately. Makes 8 servings.
Guacamole Salad (From
America’s test kitchen)
Serves 2 (Yummy, quick, and easy to do)
6 ounces grape tomatoes,
halved
2 scallions, sliced thin
1 tablespoon fresh lime juice
plus
1 teaspoon grated lime zest
1 small garlic clove, minced
1 tablespoon olive oil
1 large ripe avocado, halved, pitted, and cut into ½ inch
pieces
1 jalapeno chile, stemmed,
seeded, and sliced thin (M uses ½ chile)
2 tablespoons minced fresh
cilantro
1. Toss the tomatoes and ¼ teaspoon salt in a
colander set in a bowl. Let drain for 15
minutes.
2. Meanwhile, combine the scallions, lime juice,
lime zest, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper in a medium
bowl. Let sit for 5 minutes. Then slowly whisk in the oil.
3. Add the drained tomatoes, avocado, jalapeno,
and cilantro to the bowl with the dressing and toss to combine. Season with salt and pepper to taste and
serve.
Avocado
and Tomato Salad
4 cups
avocados, diced medium
2 cups grape
tomatoes or 2 cups cherry tomatoes
2 cups
cucumbers, peeled and diced medium
1 cup red
onion, diced small
4 tablespoons
fresh cilantro, chopped
2 teaspoons
fresh garlic, minced
2 tablespoons
lime juice
1/4 cup olive
oil
salt
fresh black
pepper
Lettuce (if
you want)
Toss all
ingredients in a bowl and top on a bed of lettuce (if desired)
Makes 8
servings
Calories 201.9
Total Fat 17.9 g Sodium 10.2 mg Total Carbohydrate 11.6 g Dietary Fiber 5.8 g
Sugars 1.8 g
Avocado Chicken Salad
2 or 3
boneless, skinless chicken breasts
1 avocado
1/4 chopped
onion
juice of 1/2 a
lime
2 Tbsp cilantro
Salt and pepper
to taste.
Cook chicken
breast until done, let cool, and then shred. Mix with all other ingredients.
Enjoy!
Salmon Niscoise Salad ( A huge favorite for summer, serves
about 4)
Arrange the following on a
plate in individual piles with colors artistically alternated (not tossed):
Boston or butter lettuce,
broken into pieces
Salmon, baked gently and
coarsely broken into pieces
Green beans or sugar peas,
steamed about 3-4 minutes until bright green and tender
New potatoes, cut into 1 ½”
pieces and cooked until barely done
Plum tomato, 1 cut into 4
wedges
Egg, 1hard cooked, shelled
and cut into 6 wedges
Red Onion, a few thin slices
Kalamata olives, pitted, 5-7
Serve with Dijon
Vinaigrette dressing:
Whisk together: 2 Tbsp fresh
lemon juice, 1 Tbsp Dijon mustard, ¼ cup olive oil. Add coarse salt and freshly ground pepper to
taste.
Serve with Lemon-herb
Bread: Combine 2 T butter, zest of 1 lemon, herb of choice (I use
herbed lemon pepper), and ½ tsp salt.
Spread between slices of French baguette. Heat
1 teaspoons grated orange peel, if desired
6 cups ½-inch pieces rhubarb
RHUBARB CRISP
Double this recipe for a 9" x 13" pan. Turn oven to 375°.
4
- 4½ cups rhubarb
½
cup sugar
2 tbsp. cornstarch [or ¼ c. flour]
Mix in bowl. Transfer
to lightly buttered baking pan, 9 x 7 or 8 x 8.
Topping: ¾ cup brown sugar, packed
½ cup flour
½ cup rolled oats, regular or
old-fashioned
½ tsp. cinnamon
¼ tsp. nutmeg
½ cup soft butter
Mix dry ingredients together. Add butter and cut it in with knife and fork
until well blended, and mixture is evenly crumbly. Sprinkle crumb mixture over rhubarb in
pan. Bake 30 - 35 minutes (longer time
if rhubarb is frozen). If recipe is
doubled, bake 40-45 min. If juices in
center of pan are bubbling and are clear, it should be done. If undercooked, center will have cloudy
juice, and rhubarb will not be tender.
STEWED RHUBARB
4 cups rhubarb
1 cup sugar
2 cups water
Mix in 2-qt. saucepan and bring to low boil. Turn down to simmer until rhubarb is
tender. Delicious warm or cold; even a
little better the next day. Can be used
as a sauce on cake or on pancakes, as is, or with a little more sugar; chunky
or blended.
RHUBARB CUSTARD PIE
Michaelene
Grassli
One uncooked 9" pie shell.
2 cups fresh rhubarb, cut in ½-inch pieces. [If frozen,
thoroughly thaw and dry rhubarb.]
Preheat oven to 425°.
In large bowl, mix:
4 eggs
1 cup evaporated milk
1½ cups sugar
2 tbsp. flour
½ tsp. vanilla
Nutmeg, good sprinkle
Beat until foamy.
Pour in to shell, then sprinkle rhubarb over top. Put pie in oven, then turn heat down to 400°. If it gets too brown, turn down to 375°.
RHUBARB PIE
Betty Crocker’s Cookbook (the
older one) (Deanne said she believes Mom used
this recipe)
Pastry for Two-Crust Pie.
2 to 2 1/3 cups sugar
2/3 cup all-purpose flour1 teaspoons grated orange peel, if desired
6 cups ½-inch pieces rhubarb
*Heat oven to 425°. Mix sugar,
flour and orange peel in large bowl.
Stir in rhubarb. Turn into
pastry-lined pie plate. Cut butter into
small pieces; sprinkle over rhubarb.
Cover with top pastry that has slits cut in it [or make cuts after top
crust is on pie]; seal edge and flute.
Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive
browning; remove foil during last 15 minutes of baking.
Bake about 55 minutes or until crust is golden brown and
juice begins to bubble through slits in crust.
Cool on wire rack at least 2 hours.
[Rhubarb will shrink as it cooks, so don’t worry about a
full pie at beginning.]