Family Recipes

DRINKS

PUNCH

    1 Cup of Sugar
    2 Cups of Orange Juice
    1 Cup of Pineapple Juice
    3/4 Cup of Lemon Juice
    2 Cups of Gingerale
    1 Pint of Pineapple Sherbet
    1 Pint of Lemon Sherbet

Mix all together in a Punch Bowl - Serves 10-12 People

COCOA CHOCATE SHAKE

1/4 Cup Warm/Hot Water

2 Tablespoon Coca

1 Tablespoon Sugar

1/2 Cup Milk

2 Cups Chocolate or Vanilla Ice Cream

Place water, coca & sugar in blender. Cover, blend briefly on low speed. Add milk. Cover blend on High speed until thoroughly blended. Add Ice Cream. Cover blend until smooth. Serve immediately. MAKES: 3 6 ounce servings.

APPETIZERS

Mushroom Mozzarella Bruschetta

    1 Loaf Italian Bread (16 inches long)
    1 can (10 3/4 ounces) Campbell's Cream of Mushroom Soup
    1/4 Garlic Powder
    1/4 tsp Italian Seasoning
    1 cup Shredded Mozzarella Cheese
    1 tbsp Grated Parmesan Cheese
    1 Large Package of Sliced Fresh Mushrooms
    1 small Red Pepper (chopped)
    2 Green Onions (chopped)

Preheat Oven to 400 Degrees, Heat Bread on Baking Sheet 5 min (until lightly toasted), Mix Soup, Garlic & Italian Seasoning, Stir in Mozzarella Cheese, Parmesan Cheese, Fresh Sliced Mushrooms, Red Pepper & Green Onions, Cut Italian Bread into 24 Slices, Spread Soup Mixture over Bread Slices, Bake 5 min or until hot.

MEATS - (MAIN DISHES)

SPANISH RICE

    1 lb Ground Beef
    1 tbsp Minced Onions
    1 cup of White Rice (uncooked)
    1 small can of Tomatoe Paste
    2 large Green Peppers (diced)
    1 cup of Water
    1/4 cup of Shredded Cheese

Fry Hamburger (drain grease), Add Minced Onions, Diced Green Peppers, Tomatoe Paste, 1 to 2 cups of Water & Rice. Stir while cooking for 5 min then top with shredded cheese & serve.

ITALIAN MEATBALL NOODLE STEW

2 cups chopped onions

2 cups sliced celery

2 garlic cloves (minced)

2 Tbs Olive Oil

2 (28oz) cans diced tomatoes

12 cups beef broth (about 7 14oz cans)

2 cups water

1/2 tsp Italian Seasoning

1 (16oz) packaged frozen prepared Italian meatballs

1 (24oz) Egg Noodles

2 (16oz) bags frozen Italian Blend Vegetables

1 package of Shredded Parmesan Cheese

In a large pot or Dutch Oven cook onion, celery & garlic in hot oil over medium heat, until tender. Add tomatoes, beef broth water & Italian seasoning. Bring to boiling. Add noodles & Italian Meatballs. Return to boiling. Reduce heat & cook 20 minutes. Add frozen Italian vegetables & cook 5-10 minutes. Serve sprinkled with Parmesan Cheese. Makes about 20 cups.

Salmon Loaf

    1 can of Pink Salmon (drain in measuring cup & add milk to
      make 2/3 cup)
    20-30 Crackers (crushed)
    1/2 cup of Minced Onions
    1 tbsp Lemon Juice
    1 Egg

Mix all together, Shape into a Loaf & Bake (Uncovered) for 45 minutes.

SALADS

WALDORF'S SALAD

2 Extra Large Red Delicious Apples

1 cup Chopped Celery

1 cup Red Grapes

1 cup Raisins

1 cup Marshmallows

1 cup Chopped Walnuts

1 cup of Miracle Whip

(Mix all together & Best Chilled before Serving)

( Keep leftovers in Refridgerator)

FRUIT SALAD

1 large Cool Whip

1 large box of Jello

(any flavor you like it to be)

1 can (large) Fruit Cocktail

1 12oz Cottage Cheese (dry or drained)

2 or 3 bananas (sliced)

Mix Cool Whip & Jello together well. Add rest of ingredients & serve.

(Best chilled before serving. Keep leftovers in Refridgerator)

JELLO SALAD by Great Great Grandma Basey

1 small lime Jello

1 small Cool Whip

1 small can Crushed Pineapple (drained)

1 small Cottage Cheese (dry or drained)

Mix Jello & Cool Whip throughly then add Cottage Cheese & Pineapple.

(best chilled before serving - refridgerate leftovers)

7 CUP SALAD by Grandma (Gacky) Applegate

1 cup sour cream

1 cup minature marshmallows

1 cup angel flake coconut

1 cup pineapple (drained)

1 cup fruit salad (drained)

1 cup cottage cheese (dry or drained)

1 cup nuts (if desired)

Mix all together & best chilled before serving (refridgerate leftovers)

DESSERTS

TOLL HOUSE PIE

1 9-inch unbaked Deep Dish Pie Shell

2 large Eggs

1/2 cup all-purpose Flour

1/2 cup granulated Sugar & Brown Sugar

3/4 cup (1 1/2 sticks) Butter (softened)

1 cup (6 oz) Nestle Toll House Semi-Sweet Chocolate Morsels

1 cup chopped Nuts (optional)

Preheat oven to 325 degrees

Beat eggs in large mixer bowl on High speed until foamy. Beat in flour, sugar (granulated & brown). Beat in Butter. Stir in morsels & nuts. Spoon into pie shell.

Bake in oven (325 degrees) for 55 to 60 minutes.

Serve warm with Ice Cream (optional).

LEMON CAKE

1 box Lemon Cake Mix

1 box Jello Instant Pudding (lemon)

3/4 cup Wesson Oil

3/4 cup Water

4 large Eggs

Mix together. Bake in Oblong Pan until done. Punture Cake & Mix 2 cups Powdered Sugar, 2 tablespoon Wesson Oil, 1/3 cup orange juice & Spread & Bake an additional 5 minutes.

STRAWBERRY DELIGHT

Graham Crackers

Margarine*

Philadelphia Cream Cheese (1 or 2 (8oz) packages) depending size of pan

1/2 cup Milk

1 cup Sugar

1 large Cool Whip

1 or 2 cans Strawberry Pie Filling

1. Bottom Layer-Graham Cracker Crust - Melt some Butter in bottom of pan. Make Graham Crackers into crumbs & press down to desired thickness. Bake at 350 degrees for 8 minutes.

2. Third Layer-Mix Philadelphia Cream Cheese, 1 cup Sugar, 1/2 cup Milk (if mix is too thick add 1/2 cup Milk extra) Mix until creamy. Spread on top of Graham Cracker Crust.

3. Second Layer-desired amount of Cool Whip

4. First Layer-desired amount of Strawberry Pie Filling. May leave or take out Strawberries.

OOEY GOOEY CAKE

Cake Ingredients:

1 box Buttery Yellow Cake Mix

3 Eggs

1 stick butter (softened)

Cake Topping:

1 8oz cream cheese

3 eggs

1 teaspoon vanilla extract

1 16oz bag powdered sugar

Directions:

Preheat oven to 350 degrees. In a large bowl mix together cake mix, eggs,

& butter. Pour in a greased 9 X 13 pan. Next, mix cream cheese, eggs,

powdered sugar & vanilla extract. Pour over cake mixture. Bake 350

degrees for 45 minutes. Cool & cut into squares to serve. Store in

refrigerator.

OATMEAL CAKE

1 cup (packed) quick oats

1 stick of butter

1 1/4 cups of boiling water

Mix together & let stand 20 minutes

ADD ---

1 cup white sugar

1 cup (packed) brown sugar

2 eggs

Add to oatmeal mixture & mix well

SIFT & MIX with spoon ---

1 1/3 cups of flour

1/2 tsp nutmeg

1/2 tsp salt

1 tsp cinnamon

1 tsp soda

Grease 13 X 9 pan Bake 350 for 35 minutes

TOPPING ---

6 tablespoon butter

1 tsp vanilla

1/4 cup cream

1/2 cup sugar

1 cup (packed) coconut

1/2 cup nuts (if desired)

Mix together & put on cake right away

Put under broiler for 3 minutes or until browned

BROWNIE PIZZA

*Prepare Traditional Fudge Brownie Mix as directed on package

*Spread into a greased 13 X 9 cake pan

*Bake at 350 degrees for 35 to 40 minutes

*Cool completely

*Spread 1 can of Chocolate Fudge Frosting

*Arrange 3 cups of bite-size chocolate candies over frosting

(I used white, chocolate, caramel & butterscotch morsels)

*Heat Hot Fudge & Caramel Toppings & drizzle over top of candy

*ENJOY!

2-MINUTE MICROWAVE FUDGE

1 box (1 lb) Confectioners Sugar

1/2 cup Cocoa (FIRMLY PACKED)

1/4 teaspoon Salt

1/4 cup Milk

1 tablespoon Vanilla Extract

1/2 cup (1/4 lb) Butter or Margarine

1 cup Chopped Nuts (OPTIONAL)

In a Large Bowl, stir Sugar, Cocoa, Salt, Milk & Vanilla Extract together until partially blended (mixture is too stiff to throughly blend in all dry ingredients).

Put Butter over top in center of Large Bowl.

Microwave at "HIGH" 2 Minutes or until milk feels warm on bottom of Large Bowl.

Stir vigorously until smooth. If all Butter has not melted in cooking, it will as mixture is stirred. Blend in Nuts.

Pour into Wax Paper lined 8-inch Square Pan. Chill 15 minutes in Freezer or 30 minutes in Refridgerator. Cut into Squares.

SNICKERDOODLES by Amanda Hartsock

1 1/2 cups of Sugar

1/2 cup stick margarine (softened)

1/2 cup shortening

2 eggs

2 3/4 cups Gold Medal all-purpose-flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons ground cimmamon

1. Heat Oven to 400 degrees.

2. Mix 1 1/2 cups of sugar, the margarine, shortening & eggs in large bowl. Stir in flour, cream of tartar, baking soda & salt.

3. Shape dough into 1 1/4 inch balls. Mix 1/4 cup of sugar & the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on cookie sheet.

4. Bake 8 to 10minutes.

CRUNSIES ( British Isles ) by Tiffany Halleck

2 tbsp. butter or margarine

2 tbsp. light or dark corn syrup

1/4 lb block chocolate, chopped

1 Mars bar, chopped

4 cups Corn Flakes

1 tsp. vanilla extract

1/2 cup of raisins

Melt butter, corn syrup, chocolate & Mars Candy Bar in top of double boiler. Add Corn Flakes, Vanilla Extract & Raisins. Drop by Spoonfuls into Cupcake Papers. Let set for several hours or overnight.

HONEY BARS

3/4 Cup Canola Oil

1/4 Cup of Honey

1 Cup Sugar

2 Cups Flour

1 tsp Baking Soda

1/2 tsp Cinnamon

1/2 tsp Salt

1 Egg

Mix oil, honey & sugar. Add dry ingredients, add egg & Mix well. Bake at 350 degrees in a 9X13 greased pan for 15 - 20 minutes.

FOR GLAZE: Mix 1 tsp vanilla, 1 cup powdered sugar, 1 tbsp water & 1 tbsp of mayonnise (miracle whip) - YES, thats right - & pour over warm bars.

CHOCOLATE CHERRY BARS

1. 1 Package of Devil's Food Cake Mix

2. 21oz can Cherry Fruit Filling

3. 1 Teaspoon Cherry Extract

4. 2 Eggs beaten

Preheat Oven 350 degrees. Grease 13X9 pan. In large bowl combine all ingredients. Stir by hand until mixed well. Pour in pan & bake for about 45 minutes or until toothpick comes out clean.

FOR SAUCE:

1 cup (6ozs) semi-sweet chocolate morsels.

2/3 cup (5 fl oz can) carnation evaporated milk

1 teaspoon cherry extract

Combine morsels & evaporated milk in saucepan. Cook over low heat until morsels are melted. Remove from heat, stir in cherry extract, after all mix well, pour over warm cherry bars.

FRENCH SILK PIE by Almost Home Tea Room in Greencastle

1. Bake & Cool: (1) 8 inch pastry pie shell.

2. Beat in Mixer: 1/2 pond butter (softened)

3. Add (1 cup at a time) 2 cups powdered sugar.

4. Add, beating until fluffyl; 3/4 teaspoon vanilla.

5. Continue Beating & add 2 squares unsweetened chocolate (melted)

6. Beat 3 to 5 minutes

7. Add: 6 tablespoons (3/8 cup) liquid pasteurized eggs.

Pour into baked pie shell. Chill until set or Freeze. Cut with a warm knife when ready to serve.

MICROWAVE CARMEL BISCUIT RING

1/3 cup (firmly) packed dark brown sugar.

3 tablespoons butter or margarine

1 tablespoon water

1/3 cup of raisins

1 can (8 oz) refrigerated biscuits

In microwave baking ring, combine brown sugar, butter & water. Cook uncovered 1 minute, stirring after butter melts. Stir in raisins. Separate can of biscuit dough into 10 biscuits. Cut each into quarters & add to sugar mixture. Stir to coat each piece. Cook uncovered 2 minutes & 30 seconds. Let stand 2 minutes, then invert onton a serving plate. Serve warm. Makes 3 to 4 servings.

Coke Cola Cake

1 box of Betty Crocker SuperMoist Devil's Food Chocolate Cake Mix

(can use any chocolate cake mix but the above is the best)

1 can of Coke

Mix together (just these 2 ingredients)

Bake at 350 degrees for 35 to 40 minutes

Frosting:

3 Tablespoons Baking Cocoa

6 Tablespoons Coke

1/2 cup of Butter

*bring all 3 ingredients to a boil in Microwave or StoveTop*

Then Stir in 3 3/4 cups of Confectioner's Sugar

Pour on Cake

Bailey's Irish Cream Cake

For the Cake:

4 oz unsweetened chocolate

1/2 cup light brown sugar

1 cup sugar

1/2 cup butter

6 Tbs Bailey's Irish Cream

3 eggs

2 cups flour

1 tsp baking powder

1/4 tsp salt

2/3 cup milk

Preheat oven to 350 degrees & butter/flour (can use Pam) two nine inch cake pans. Melt Chocolate with Bailey's & Brown Sugar in Microwave. Stir to a smooth mixture. In meantime, cream Butter with Sugar. Add Eggs. Sift dry ingredients & add Milk together then add to Egg/Sugar/Butter mixture. Once all mixed together, add the Chocolate mixture. Bake in the oven for about 30 to 35 minutes. Cool.

For the Filling:

3/4 cup of Whipping Cream

3 Tbs Bailey's Irish Cream

2 Tbs Powdered Sugar

Whip the Whipping Cream un til it forms lovely peaks. Fold in the Powered Sugar & Bailey's. Reserve 1/2 cup for Frosting. Put rest of Filling on one cake & put other cake on top.

For the Frosting:

1/3 cup Butter

2 cups of Powered Sugar

1 heaping Tbs Cocoa Powder

Reserved Creme from above

Beat the Butter with the Powered Sugar & the Cocoa & Cream. If it seems a little dry, add a Tbs of Milk. If it seems a little wet, add a little more sugar. Frost the Cake & Enjoy!

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