HANNAH'S KITCHEN RECIPE COLLECTION
81 Laura's Cheesy Meatloaf
  • 1 cup of meatless spaghetti sauce, divided
  • 1 egg, lightly beaten
  • 1 cup of seasoned breadcrumbs
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons of rosemary, crushed
  • 1 1/2 pounds of lean ground beef
  • 3 pieces of string cheese
  • In a bowl, combine 1/2 cup spaghetti sauce, egg, breadcrumbs, garlic and rosemary.
  • Crumble meat mixture over mixture and mix well. Press half into a greased 8x4x2-inch loaf pan.
  • Place two pieces of cheese side by side near one end of the loaf.
  • Cut the remaining piece of cheese in half, place side by side on the opposite end of the loaf. Top with remaining meat mixture, press down firmly to seal.
  • Bake uncovered, at 350 degrees for 1 1/4 to 1-1/2 hours or until the meat is no longer pink.
  • Drizzle with the remaining spaghetti sauce and bake for another 10 minutes.
  • Let the meatloaf stand for 10 minutes before slicing.
    Serves 6
80 Cheddar Bay Biscuits
  • 2 cups of Bisquick
  • 1/2 cup of cold water.
  • 3/4 cup of grated sharp cheddar cheese
  • 1/4 cup of butter
  • 1 teaspoon of parsley flakes
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of Italian seasoning (optional)
  • Preheat oven to 450 degrees F. Mix together baking mix, cold water and grated cheese.
  • Roll out biscuits on a floured surface. Biscuits should be approximately one inch thick.
  • Cut biscuits with a cutter, and place onto an ungreased baking dish.
  • Melt butter and seasonings together.
  • Brush with butter and spices mix and bake for 8 to 10 minutes.
79 Grandma's Apple Cake

Sift together

  • 1/4 cup of flour
  • 1 cup of sugar
  • 1/2 teaspoon of salt
  • 1 teaspoon of cinnamon
  • In a large bowl put
  • 2 cups of chopped apples
  • 1 cup of raisins

Stir in dry ingredients

  • Beat 1 egg and add to the bowl with
  • 1/2 cup of orange juice
  • 1 teaspoon of baking soda
  • 1 teaspoon of vanilla
  • Mix quickly and pour into a 9x9-inch pan and bake for 45 to 50 minutes at 350 degrees.
  • Cool 5 minutes and then sprinkle with icing sugar. Very Yummy!
78 - Rotini Salad
  • 450 grams (about half a package) of Rotini pasta cooked , drained and cooled.
  • 1 cup of crumbled Feta cheese.
  • 1 cup of halved cherry tomatoes
  • 1 cup of unpeeled cucumber
  • 1/2 cup of sliced black olives
  • 1/2 cup of zesty Italian dressing
  • 1/4 cup of finely chopped red onion
  • Toss all ingredients together in a large bowl. Cover and place in refrigerator for at least an hour to blend the flavours.
  • To make this salad a hit with fussy eaters or kids I have substituted the Feta cheese with Cheddar cheese cut into cubes. You can omit the olives and the onions if you so choose. However, the original recipe is the best.
77 - Herb and Fresh Tomato Bruschetta
  • Slice bread into thick slices and place on BBQ until golden brown.
  • Combine 4 large chopped tomatoes and a couple spoonfuls of Signature Sundried Tomato and Oregano Dressing (Kraft makes this).
  • Add a handful of shredded cheese of your choice into the bowl. Serve this tomato mixture on the grilled bread.
76 - Strawberry Cream Shells
  • Cream Filling
  • 1/2 cup of heavy cream
  • 1 tablespoon of confectioners sugar
  • 1 6 ounce container of strawberry yogurt
  • 1 teaspoon of granulated sugar
  • 2 packages of individual sponge cake dessert shells (12 shells total)
  • 2 cups of hulled and quartered strawberries
  • Beat heavy cream and confectioners sugar until stiff peaks form. Stir yogurt until very smooth then fold into whipping cream.
  • Chill until proceeding with assembly but prepare no more than 4 hours ahead.
  • In large bowl toss together strawberries and sugar. Refrigerate until serving
  • To Serve
  • Remove cream filling and berry mixture from refrigerator. Divide cream filling evenly among dessert shells and top with the fresh berries.
75 - Blueberry Butter
  • 10 ounces fresh blueberries
  • 1 cup of butter, room temperature
  • 1/2 cup of confectioners sugar
  • Wash the berries and dry gently on a paper towel.
  • In a small bowl slightly mash the blueberries. Add the butter and sugar and mix well. Place into a covered container and chill.
  • Serve with muffins, bagels or quick breads.
74 - Barbecue Beef Slow Cooker Style
  • 1 boneless beef sirloin tip roast (about 3 pounds),
  • cut into large chunks
  • 3 celery ribs, chopped
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 cup of ketchup
  • 1 6 oz. can of tomato paste
  • 1/2 cup of packed brown sugar
  • 1/4 cup of cider vinegar
  • 3 tablespoons chili powder
  • 2 tablespoons of lemon juice
  • 2 tablespoons of molasses
  • 2 teaspoons of salt
  • 2 teaspoons of Worcestershire sauce
  • 1 teaspoon of ground mustard
  • 8 to 10 crusty hamburger buns split
  • Place beef in a 5-quart slow cooker.
  • Add the celery, onion and green pepper.
  • In a bowl, combine the ketchup, tomato paste, brown sugar, vinegar, chili powder, lemon juice, molasses, salt, Worcestershire sauce and mustard.
  • Pour over beef mixture.
  • Cover and cook on low for 8-9 hours or until meat is tender.
  • Skim fat from cooking juices if necessary.
  • Shred beef. Toast rolls if desired.
  • Use a slotted spoon to serve beef on rolls.
  • YIELD 8-10 servings.
73 - Summertime Strawberry Punch
  • 1 can (12 ounces) frozen pink lemonade concentrate, thawed, undiluted
  • 1 package (20 ounces) frozen unsweetened strawberries, partially thawed
  • 1/4 cup of sugar
  • 2 cups of cold brewed strong tea
  • 2 liters of ginger ale chilled
  • Ice cubes
  • In a food processor or blender, combine lemonade concentrate, strawberries and sugar. Cover and process until smooth.
  • Transfer to a large pitcher or punch bowl; stir in tea.
  • Add the ginger ale and ice cubes. Serve immediately.
  • Yield 3 1/2 quarts.
72 - Pepsi Cola Barbecue Sauce
71-Up Basting Sauce
  • 1 can of Pepsi Cola
  • 1 1/2 cups of catsup
  • 1 cup of onion, diced
  • 1/4 cup of apple cider vinegar
  • 1/4 cup of Heinz 57 sauce
  • 1 teaspoon of chili powder
  • 1 teaspoon salt
  • Hot pepper sauce to taste

Combine the ingredients. Boil and simmer for 30 to 45 minutes or until thick.
  • 1/2 cup of butter melted
  • 1 cup of 7-Up
  • 2 tablespoons of lemon juice
  • 1/2 teaspoon of salt
  • Dash of cayenne pepper

Blend ingredients in a saucepan and heat just until simmering. Remove from heat. Baste poultry or fish every 15 minutes during broiling or baking period.
70 - Laurie's Easy Cinnamon Buns
  • 2 cups of flour
  • 2 tablespoons of sugar
  • 4 teaspoons of baking powder
  • 1 teaspoon of salt
  • 1/4 cup of cold butter
  • 1 cup of milk
  • 1/3 cup of butter
  • 1 cup of brown sugar
  • 3 teaspoons of cinnamon
  • 1/3 cup of raisins cut up (optional)
  • In large bowl combine flour, sugar, baking powder and salt. Cut in cold butter until crumbly. Add milk and stir until soft dough forms.
  • Add a drop more milk if dough is too stiff. Turn out onto a floured surface. Knead about 10 times. Pat into a rectangular shape, about a foot long and 1/3 inch thick.
  • In a small bowl, cream butter, brown sugar and cinnamon. Grease a muffin tin. Drop a teaspoon of this cinnamon mixture in each cup. Spread the rest of the mixture over the dough. Roll the dough up like a jellyroll. Cut into 12 slices.
  • Place cut side down in muffin pan. Bake at 400 for 20 to 25 minutes. You can make a thin glaze to drizzle over the buns by adding milk to a 1/2 cup of icing sugar.
69 - Oatmeal and Raisin Spice Squares
  • 1/2 cup of butter at room temperature
  • 1/2 cup of packed brown sugar
  • 1/3 cup of granulated sugar
  • 1 large egg
  • 1/2 teaspoon of vanilla
  • 3/4 cup of all purpose flour
  • 1/4 teaspoon of baking powder
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of allspice
  • 1/4 teaspoon of ground ginger
  • 1 1/2 cups of quick cooking oats
  • 3/4 cup of raisins or dried cherries
  • 1/2 cup of dried chopped apricots
  • Grease13-by-9 inch (33 by 23 cm.) baking pan. Line with parchment paper, pressing down firmly so that it stays in place.
  • In a large bowl, beat butter until light. Gradually beat in brown and granulated sugars until smooth. Add egg and vanilla; mix well.
  • In separate bowl, combine flour, baking powder, cinnamon, allspice and ginger. Stir together well. Add to batter and mix in. Stir in oats, raisins and apricots.
  • Press dough evenly into baking pan. Bake at 350 for 15 to 18 minutes or until brown. (Less time for chewy cookies; more for crispy). Let cool for 3 minutes in pan on wire rack. Lift baked cookie dough out of pan on parchment paper and place on rack. Let cool for 5 minutes. Cut into squares.

Enjoy!
68 - Baked Beef Stew
  • 1 14 oz. can of diced tomatoes, undrained
  • 1 cup of water
  • 2 teaspoons of sugar
  • 1 1/2 teaspoons of salt
  • 1/2 teaspoon of pepper
  • 2 pounds of lean stewing meat, cut into 1-inch cubes
  • 4 medium carrots, cut into 1-inch chunks
  • 4 medium potatoes, peeled and quartered
  • 2 celery ribs, cut into 3/4 inch chunks
  • 3/4 cup of frozen peas
  • 1 medium onion cut into chunks
  • In a large bowl, combine the tomatoes, water, sugar, salt and pepper.
  • Place the cut up stewing meat in a plastic bag containing enough flour to coat the pieces of meat. Shake the bag well and coat the meat.
  • The meat can be browned or just added to the stew as is. I like to brown my meat, then add it.
  • Add the meat to the remaining ingredients, mix well and pour into a greased 3-quart baking dish.
  • Cover and bake at 375 degrees for 1 3/4 to 2 hours or until meat and vegetables are tender.
    Yield 6-8 servings
67 - Oat Delights
  • 2 cups of sugar
  • 6 tablespoons of cocoa
  • 1/2 cup of butter
  • 1/2 cup of milk
  • 1/2 teaspoon of vanilla
  • 1 cup of shredded coconut
  • 3 cups of Instant Oats
  • Combine sugar, cocoa, butter and milk in saucepan; bring to a boil. Add vanilla. Remove from heat and stir in coconut and oats. Drop by teaspoonfuls onto wax paper; chill.

  • Yield: 4 1/2 dozen
66 -Children's Cookie Mix
  • 1 1/2 cups of quick cooking oats
  • 3/4 cup all purpose flour
  • 1/4 teaspoon baking soda
  • 3/4 cup brown sugar-packed
  • 1/2 cup vegetable shortening.
  • In a medium bowl, combine oats, flour, baking soda and brown sugar. Stir to blend. Cut in shortening with a pastry blender until mixture resembles corn meal. Spoon about 1/2 cup mixture into each of 8 small containers or ziplock bags. Seal bags tightly, label with date and contents, store in a cool dry place. Use within 12 weeks. Makes 8 packages of mix, each package makes 9 cookies.
  • To bake:
  • Preheat Mom's oven to 350 degrees or follow directions for the Easy Bake Oven for baking cookies.
  • Shape one teaspoon of dough at a time into a ball, arrange on a non-greased cookie sheet.
  • Butter bottom of a small drinking glass, dip bottom into sugar, flatten each cookie ball with sugar-coated glass. Bake 10-12 minutes.
  • Remove and cool on rack.
65 - Brownie Mix in a Jar
  • 2 1/4 cups white sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/2 cup chopped pecans
  • 1 1/4 cups of all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon of salt
  • 1. Pour sugar into a clean and dry one-quart jar. Press down firmly.
  • 2. Add cocoa powder and press down firmly. Pour in chopped pecans, making sure pecans are evenly layered in the jar. Combine flour, baking powder and salt. Pour into jar and seal.
  • 3. Attach the following directions to the jar: Empty mix into large bowl. Use your hands to mix thoroughly. Add 3/4 cup of butter or margarine and 4 slightly beaten eggs. Mix until completely blended. Spread batter into a lightly greased or sprayed 9x13 inch pan. Bake at 350 degrees for 30 minutes or until done. Cool in pan. Cut into 2-inch squares. ENJOY!
64 - Four-Pasta Beef Bake
  • 4 cups uncooked pasta (four different shapes)
  • 1 pound ground beef
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 cup sliced fresh mushrooms
  • 2 jars (26 ounces each) meatless spaghetti sauce
  • 1 egg, lightly beaten
  • 2 cups (16 ounces) shredded mozzarella cheese
  • Cook pasta according to package directions.
  • Meanwhile, in a large skillet, cook beef, green peppers, onions and mushrooms over medium heat until meat is no longer pink, drain.
  • Drain pasta and place in a large bowl, stirring in beef mixture, one jar of spaghetti sauce and an egg. Transfer to a greased 13-inch x 9-inch x 2-inch baking dish.
  • Top with remaining sauce; sprinkle with cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.
    Yield 8 to 10 servings.
63 - Crunchy Oat Cookies
  • 1 cup of butter (softened)
  • 1 cup of sugar
  • 1 cup of packed brown sugar
  • 2 eggs
  • 2 teaspoons of vanilla extract
  • 2 cups of quick cooking oats
  • 11/2 cups of all purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 2 cups of crisp rice cereal
  • 1 cup of flaked coconut
  • 1 1/4 cups of plain M&M candies (can use raisins instead)
  • In a mixing bowl, cream butter and sugars.
  • Add eggs one at a time, beating well after each addition. Beat in vanilla.
  • Combine oats, flour, baking soda and baking powder; gradually add to the creamed mixture.
  • Stir in cereal, coconut and M&M candies. Roll into 11/4-inch balls. Place 2 inches apart on ungreased baking sheets.
  • Bake at 375 degrees for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 6 dozen.
62 - Tuna Bisque
  • 2 cups of chicken stock
  • 1 medium onion
  • 1 potato, chopped
  • 1/2 cup of chopped celery
  • 1/2 cup chopped carrot
  • 14 oz. can of mashed tomatoes
  • 1 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1 teaspoon of sugar
  • 2 1/2 cups of milk
  • 1/2 cup of milk
  • 1/4 cup of all-purpose flour
  • 6 1/2 ounce tin of tuna
  • Combine first 10 ingredients in large saucepan. Bring to a boil over medium heat. Cover and simmer until vegetables are tender.
  • Mix second amount of milk and flour together until no lumps remain. Stir into simmering soup to thicken.
  • Add tuna and juice, breaking it up if necessary. Serve hot. Makes about 8 cups.
61 - Butter Tart Apple Pie

Pie Filling

  • 3 eggs
  • 2 teaspoons of vanilla
  • 1/2 cup white sugar
  • 2 tablespoons of flour
  • 1/2 cup of corn syrup
  • Whisk eggs with vanilla until foamy.
  • Mix white sugar with 2 tablespoons of flour and gradually beat into the egg mixture.
  • Stir in corn syrup and set aside.
  • 5 cups of apples peeled and sliced thin
  • 1/2 cup of raisins
  • 1 deep dish pie crust
  • Layer apples and raisins in crust so that the apples are level, then press down lightly with your hand. Pour filling over apples. Sprinkle topping over all.
Topping
  • 2/3 cup of flour
  • 2/3 cup of brown sugar
  • 1/3 cupof butter or margarine at room temperature
  • Mix together and set aside.
Oven temperature should be 350 degrees.

Bake the pie in a preheated oven on the bottom rack for 60 to 70 minutes.

If you are using a convection oven bake for 45 minutes at 350 then turn the oven down to 325 degrees and bake for another 15 minutes.

Cool before slicing and store in the fridge.
60 - No Cook Peach Jam
  • 2 3/4 cups peeled, pitted and finely chopped peaches.
  • 6 1/2 cups of granulated sugar
  • 1/3 cup of lemon juice.
  • 2 pouches of Certo Liquid Pectin
  • Measure prepared fruit into a large bowl. Add sugar to fruit and mix well. Let stand 10 minutes.
  • Stir in liquid fruit pectin and lemon juice. Continue to stir for 3 minutes until most of the sugar is dissolved.
  • Pour into clean jars or plastic containers.
  • Cover with tight lids and let stand at room temperature until set. This may take 24 hours.
  • Store in freezer for up to 1 year or for 3 weeks in the refrigerator.
  • Makes 5 1/3 cups.
59 - Sugar Free Peach Freezer Jam
  • 6 cups (8 to 10 medium) coarsely chopped peeled peaches
  • 1 (12 ounce) can frozen unsweetened apple juice concentrate
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon unflavored gelatin
  • In a 3-quart saucepan, combine all ingredients. Bring to a boil over medium high heat. Reduce heat to medium, cover loosely and cook 15 minutes. Remove from heat, skim foam from top.
  • Ladle mixture into 5 clean, hot 8 ounce jars or moisture vapor proof freezer containers, leaving 1/2 inch headspace; cover with tight-fitting lids. Cool at least 3 hours or until room temperature. Refrigerate 24 hours. (Preserves will thicken during refrigeration.)
  • Store in freezer until ready to use. Thaw in refrigerator several hours before serving. Store in refrigerator for up to 3 weeks, or in freezer for up to 3 months.
  • Yield 5 cups.
58 - Strawberry Banana Dessert
  • 3 medium bananas, sliced
  • 1 prepared angel food cake cut into one-inch cubes
  • 1 pint of fresh strawberries cut in half.
  • 1 package (.6 ounce) of strawberry Jell-O (sugar free is good too)
  • 2 cups of boiling water
  • 1 1/2 cups of cold water
  • 1 carton of whipped topping or real whipped cream.
  • Layer bananas slices and cake cubes in a 13 x 9 inch x 2-inch dish coated with nonstick cooking spray.
  • Place strawberries over the cake and bananas and press down gently.
  • In a bowl, dissolve gelatin in boiling water; stir in cold water. Pour over the fruit and the cake.
  • Refrigerate for 3 hours or until set. Frost with whipped topping or whipped cream just before serving.
57 - Amish Cold Slaw
  • 1 medium head of cabbage (approximately 4 pounds)
  • 1 medium onion
  • 1 cup of granulated sugar
  • Shred cabbage and onion then add the sugar and let it stand.

  • Dressing
  • 1 cup of vinegar
  • 1 teaspoon of salt
  • 1 teaspoon of celery seed
  • 1 teaspoon of sugar
  • 1 teaspoon of mustard
  • 3/4 cup of oil
  • Combine all Dressing ingredients and bring to a boil for 3 minutes. Let cool.

  • Add to cabbage mixture and refrigerate over night. This recipe will keep for a long time.
56 - P&B Cake
  • 2 cups sugar
    Cream Cheese Frosting
  • 1 cup of oil
  • 4 eggs
  • 2 cups of flour
  • 2 teaspoons of cinnamon
  • 1 teaspoon of baking powder
  • 1/2 teaspoon salt
  • 1 (16 ounce) can pork and beans, drained
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 teaspoon of apple pie spice.
  • 1/4 cup softened margarine or butter
  • 1 (8 ounce) package cream cheese, softened
  • 1 box of powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup of pecans finely chopped.
  • Preheat oven to 350 degrees F
  • Sift together flour, baking soda, cinnamon, spice, salt and baking powder.
  • Mix sugar with eggs and oil and blend until smooth. Gradually adding the dry ingredients to this mixture.
  • Blend pork and beans with a mixer until smooth. Add crushed pineapple and pork and beans to batter and blend. Pour into a greased Bundt pan.
  • Bake 40 to 45 minutes. Cool and frost with cream cheese frosting.
  • Blend butter, cream cheese, sugar and vanilla until smooth.
  • Spread on cooled cake and sprinkle with pecans.

Hint: For the P&B cake I have substituted for the apple spice 1/4 teaspoon of nutmeg
And 1/2 teaspoon of all spice. I also added 2 cups of raisins that I covered with water and boiled for 5 minutes. After letting the raisins cool I added them to the cake mixture. This made the cake taste very similar to the Spanish bar Cake.

55 - Pear Custard Pie
  • 1 unbaked pastry shell
  • 4 1/2 cups cubed peeled ripe pears
  • 1 cup of sugar
  • 1/4 cup of all-purpose flour
  • 1/4 teaspoon of ground nutmeg
  • 2 eggs
  • 1 cup of whipping cream, divided
  • 1/4 cup of butter or margarine melted
  • 1 teaspoon of grated lemon peel
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of ground cinnamon
  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove the foil and bake 3 minutes longer. This method helps to stop the pastry from shrinking from the sides.

  • Place pears in pastry shell. In a bowl, combine sugar, flour and nutmeg. Whisk in eggs, 1/4 cup cream, butter, lemon peel and vanilla. Pour over pears.
  • Bake for 50 minutes or until filling is just set (mixture will jiggle). Cool on a wire rack for 1 hour. Cover and refrigerate until serving. In a bowl, whip the remaining cream with cinnamon. Serve with pie.
  • Enjoy!
54 - Finest Homemade Chocolate Easter Eggs
  • 1 cup of soft butter
  • 2 teaspoons of salt
  • 4 teaspoons of vanilla extract
  • 1 can of Eagle Brand condensed milk
  • 10 cups of confectioner's sugar
  • 1 teaspoon yellow food coloring
  • 1 pound of semisweet chocolate
  • Beat butter, salt and vanilla extract until fluffy.
  • Add milk, then beat in sugar. Blend until stiff.
  • Dust with brown sugar.
  • Knead until smooth.
  • Set aside more than 2/3 of the mixture. To the remaining mixture add yellow food coloring. Blend in well.
  • Divide yellow and white into 16 or 23 pieces. Shape yellow into ball, mold white around yellow to form an egg shape.
  • Dry at room temperature on paper towels for 24 hours.
  • Melt chocolate in double boiler or in microwave until smooth.
  • Dip eggs in chocolate. (Paraffin wax may be added and melted with chocolate to prevent chocolate from melting in your hands). Once dipped, cool at room temperature. Refrigerate after cool.
  • When sliced, these eggs will have a white cream filling with a yellow filling that appears to be yolk. They look very nice sitting in an Easter basket.
53 - Oven Fried Rice
  • 2 cups of uncooked rice
  • 1 cup of sliced celery
  • 1 package of onion soup mix
  • 1 can of sliced mushrooms
  • 1 green pepper, sliced
  • 3 cups of broth or water
  • 4 teaspoons of Soya sauce
  • 1/4 cup of oil
  • 2-3 cups of diced cooked chicken (optional)
  • 1/2 cup of frozen peas
  • Mix all the ingredients together in a covered casserole.
  • Bake at 350 degrees for 1 hour.
  • Upon removal from oven, stir to fluff up rice.
  • Excellent dish! Yield feeds up to twelve people.
52 - Grandma Brown's Doughnuts
  • 2 eggs
  • 1 cup of white sugar
  • 1 cup of cold cooked mashed potatoes
  • 1 heaping tablespoon of butter
  • 3 heaping teaspoons of baking powder
  • 3 1/2 cups of all-purpose flour
  • 1 cup of milk
  • 3 pounds of lard for frying
  • Beat eggs and add sugar and butter. Mix in finely mashed potatoes, add flour, baking powder then add milk and mix well.
  • Turn out on a floured board and knead gently. Pinch off small pieces. Roll between hands into 9 inch lengths. Bend in center then lightly place into hot lard three at a time. Turn once or twice.
  • Remove from hot lard with wire or slotted ladle. May be sprinkled with white sugar while hot. Can be frozen and are delicious when warmed up.
51 - Perogy Casserole
  • 15 lasagna noodles
  • 2 cups of cottage cheese
  • 1 large egg
  • 1/4 teaspoon of onion salt
  • 1 cup of shredded cheese
  • 2 cups of mashed potatoes
  • 1/4 teaspoon of salt
  • 1/8 teaspoon of pepper
  • 1 cup of chopped onion
  • 3/4 cup of butter
  • 1/4 teaspoon of onion salt.
  • Cook noodles as directed on package. Drain and spread 5 noodles on the bottom of a 13x9 inch-baking dish.
  • In a medium bowl, combine cottage cheese, egg and onion salt. Spread over noodles. Cover with 5 more noodles.
  • Combine Cheddar cheese, potatoes, salt, pepper and onion salt. Spread over noodles. Cover with remaining noodles.
  • Melt butter in frying pan. Sauté onions until clear and limp. Pour over noodles. Cover and bake 30 minutes in a 350-degree oven. Let stand 10 minutes before cutting. Serve with sour cream.
  • If you enjoy bacon with your Perogies you can fry up about four slices and crumble them on top with the onions.
50 - Easy Homemade Peanut Brittle
  • 1/8 teaspoon of salt
  • 1 to 1 1/2 cups of peanuts or mixed nuts
  • 1 teaspoon of butter
  • 1 teaspoon of vanilla
  • 1 teaspoon of baking soda
Spray cookie sheet with Pam. In a two-quart glass bowl, stir sugar and corn syrup and salt with a wooden spoon until well mixed. Microwave on high for six to eight minutes until mixture is pale yellow. Stir in one cup of peanuts. Mix well. Microwave on high three minutes until golden brown. Add butter and vanilla. Microwave on high for one minute. Stir in baking soda. Stir gently but quickly until frothy. Mixture is very hot. Pour mixture quickly onto cookie sheet. Cool. Break into pieces.
49 - Chocolate Toffee Treats
  • 36 caramel candies (regular or chocolate can be used)
  • 3 tablespoons of light cream
  • 2 cups of cornflakes
  • 1 cup of rice cereal
  • 1/2 cup of shredded coconut
  • Topping
  • 1 cup of semisweet chocolate chips
  • 1 tablespoon butter or margarine
  • Over low heat, melt the caramels with the cream in a heavy saucepan. When melted, add in the cereals and coconut to coat well.
  • Drop by spoonfuls onto buttered cookie sheet. Allow to cool until hardened.
  • In a small, heavy saucepan, or double boiler melt the chocolate chips and 1 tablespoon of butter, stirring constantly, until smooth. Drizzle over each treat decoratively and allow to harden.
48 - Chocolate Raisin Peanut Clusters
  • 1 cup of semisweet Chocolate pieces
  • 1 can of sweetened Condensed milk (14 oz)
  • Dash of salt
  • 1 cup of seedless raisins
  • 1 cup of shelled roasted peanuts
  • Melt chocolate in top part of a double boiler over hot water. Add condensed milk and salt.
  • Cook for 10 minutes or until thickened, stirring constantly. Add raisins and peanuts. Drop from a teaspoon or tablespoon onto wax paper (make whatever size you desire).
  • Chill until firm
47 - Broccoli Casserole
  • 1 medium onion
  • 2 tablespoons olive oil (or choice of margarine or butter)
  • 1 can of cream of chicken soup (or cream of celery)
  • 1/2 cup of milk
  • 1/2 pound of Velveeta cheese
  • 3 cups of cooked rice
  • 2 boxes of frozen chopped broccoli
  • Sauté 1 medium onion in 1-tablespoon olive oil (or your choice of margarine or butter).
  • Add 1 can of cream of chicken or cream of celery soup and 1/2 cup of milk. Add 1/2 pound of Velveeta cheese, melted (or add more to taste). Melt the cheese and stir until smooth. Set aside a bit of the melted cheese to place on top of the casserole.
  • Stir in three cups of cooked rice and 2 boxes of frozen chopped broccoli into the melted cheese. . Pour into a greased casserole, 12x9x2 (approximately). Top with the remainder of the hot melted cheese.
  • Bake for approximately 30 minutes in a 350-degree oven.
46 - Poor Man's Pudding
  • 1 cup of flour
  • 3/4 teaspoon of salt
  • 1/2 cup of sugar
  • 2 teaspoons of baking powder
  • 2 teaspoons of cocoa
  • 1/2 cup of chopped nuts (optional)
  • 1/2 cup of milk
  • 1 teaspoon of vanilla
  • 2 tablespoons of melted butter
  • 3 tablespoons of cocoa
  • 1 cup of brown sugar
  • 1 1/2 cups of boiling water
  • Preheat oven to 350 degrees. Grease a 11/2 quart casserole dish. Sift flour, baking powder, salt, sugar and cocoa into bowl. Add nuts if desired. Stir in milk, vanilla and melted butter. Mixture will be thick. Spread into greased casserole.

  • Mix cocoa and brown sugar together-sprinkle over batter (do not stir). Pour boiling water over top carefully. Bake 45-50 minutes. Serve warm with ice cream or cold with whipped cream.
45 - Beefy Tomato Pasta Soup
  • 1 Pound of ground beef
  • 2 medium green peppers cut into 1-inch chunks
  • 1 medium onion cut into chunks
  • 2 garlic cloves minced
  • 5 to 6 cups of water
  • 2 cans (14 1/2 ounces each) Italian diced tomatoes, undrained
  • 1 6 ounce can of tomato paste
  • 1 tablespoon of brown sugar
  • 2 to 3 teaspoons of Italian Seasoning
  • 1 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 2 cups of uncooked spiral pasta
  • Croutons, optional
  • In a Dutch over or soup kettle, cook the beef, green peppers, onion and garlic over medium heat until meat is no longer pink; drain.
  • Add the water, tomatoes, tomato paste, brown sugar, Italian seasonings, salt and pepper. Bring to a boil.
  • Add pasta. Cook for 10 -14 minutes or until pasta is tender, stirring occasionally.
  • Serve with croutons if desired.

Yield 10 servings (about 2 1/2 quarts).

44 - Lemon Zucchini Loaf
  • 3 cups of flour
  • 1 1/2 cups of sugar
  • 1 cup chopped nuts (optional)
  • 4 1/2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 1 cup of shredded carrots
  • 1 cup of shredded zucchini with peel, if tender
  • 4 eggs
  • 2/3 cup of oil
  • 2 teaspoons of lemon juice
  • 2 teaspoons of grated lemon peel (tastes better with this)
  • Mix sugar, oil, eggs, lemon juices and peel
  • Sift and add all dry ingredients except nuts
  • Mix well, add nuts
  • Pour into two greased loaf pans
  • Bake in 350-degree oven for 45-55 minutes.
  • Cool 10 minutes and remove from pans
43 - Creamy Caramel Dip
  • 1 package (8 ounces) of cream cheese, softened
  • 3/4 cup packed brown sugar
  • 1 cup (8 ounces) sour cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice
  • 1 cup of cold milk
  • 1 package (3.4 ounces) vanilla instant pudding mix
  • Assorted fresh fruit
  • In mixing bowl, beat cream cheese and brown sugar until smooth.
  • Add the sour cream, vanilla, lemon juice, milk and pudding mix, beating well after each addition.
  • Cover and chill for at least 1 hour.
  • Serve as a fruit dip.
    Yield 3 1/2 cups.
42 - Special Rhubarb Cake
  • 2 tablespoons of softened butter (do not substitute)
  • 1 cup of sugar
  • 1 egg
  • 2 cups of all-purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 cup of buttermilk
  • 2 cups of fresh or frozen rhubarb, thawed

    Streusel Topping
  • 1/4 cup of all purpose flour
  • 1/4 cup of sugar
  • 2 tablespoons of butter, melted

  • Vanilla Sauce
  • 1/2 cup of butter
  • 3/4 cup of sugar
  • 1/2 cup of evaporated milk
  • 1 teaspoon of vanilla extract
  • In a mixing bowl, cream butter and sugar. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb. Pour into greased 9-inch square baking dish. Combine topping ingredients; sprinkle over batter. Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.
  • For sauce, melt butter in a saucepan. Add sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat; stir in vanilla. Serve with the cake. Makes 1 1/4 cups of sauce. Enjoy!

Yield 9 servings
41 - Four Bean Salad
  • 1 can (16 ounces) green beans, drained
  • 1 can (16 ounces) wax beans, drained
  • 1 can (16 ounces) garbanzo beans, rinsed and drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1/4 cup slivered green pepper
  • 8 green onions, sliced
  • 3/4 cup sugar
  • 1/2 cup of cider vinegar
  • 1/4 cup of vegetable oil
  • 1/2 teaspoon salt
  • In a large salad bowl, combine all of the beans, green pepper and onions.
  • In a small bowl, combine remaining ingredients; stir until the sugar dissolves. Pour over bean mixture.
  • Cover and refrigerate overnight, stirring several times.

Yield 10-12 servings.
40 - Prize Banana Muffins
  • 3 large ripe bananas
  • 3/4 cup of white sugar
  • 1 egg
  • 1/3 cup of melted butter
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cup all purpose flour
  • Mash bananas. Add sugar and slightly beaten egg.
  • Add melted butter
  • Add dry ingredients and bake in a 375-degree oven for 20 minutes.

Yield 9 Large muffins.v
39 - Delicious Pork Chop Bake

Marinade

  • 2 cups of soy sauce
  • 1 cup of water
  • 1/2 cup of packed brown sugar
  • 1 tablespoon of molasses
  • 6 bone-in pork loin chops
  • (1 1/2 inches thick)

Sauce

  • 3/4 cup ketchup
  • 2/3 cup chili sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons of water
  • 1-1/2 teaspoons ground mustard

Marinade

  • In a saucepan over medium heat, bring soy sauce, water, brown sugar and molasses to a boil.
  • Remove from heat; cool to room temperature. Pour into a large re-sealable plastic bag; add pork chops. Seal bag and refrigerate for 3-6 hours.
  • Drain and discard marinade. Place pork chops in a greased 13-in x 9-in. x 2-in. baking dish. Cover and bake at 350 for 30 minutes. Combine the sauce ingredients; pour over chops. Bake, uncovered, 30 minutes longer or until meat juices run clear. Yield 6 servings.
38 - Potato Chip Cookies
37 - Cornflake Cookies
  • 1 cup of butter
  • 1/2 cup of white sugar
  • 1 3/4 cup of flour
  • 1 cup of crushed potato chips
  • 1 teaspoon of vanilla

Cream the sugar and butter then blend in the remaining ingredients. Bake in a 350-degree oven till the cookies are light brown.
  • 2/3 cup of butter
  • 1 egg
  • 1/2 teaspoon of baking soda
  • 3/4 cup of oatmeal
  • 1/2 cup of walnuts (optional)
  • 1 cup of brown sugar
  • 1 cup of flour
  • 1/2 teaspoon of baking powder
  • 1 cup of cornflakes (slightly crushed)
  • 1/2 teaspoon of vanilla

Cream butter and sugar then add the rest of the ingredients. Chill for about thirty minutes before shaping the cookie batter into a ball and then pressing with a fork. Bake in a 350-degree oven for 10-12 minutes.
36 - Fudge Quickies
  • 2 cups of sugar
  • 1/4 cup of cocoa.
  • 1/4 cup of butter
  • 1/2 cup of milk
  • 1/2 cup of peanut butter
  • 2 cups of quick cooking oats
  • 1 teaspoon of vanilla
  • 1/2 cup of coconut or chopped nuts is optional
  • In a saucepan combine sugar, cocoa, butter and milk. Bring to a boil for one minute.
  • Add vanilla. Remove from heat and stir in oats. Add coconut or nuts. Drop by teaspoonfuls onto wax paper or foil.
  • Chill.

Yield 4 1/2 dozen
35 - Cookie Brownie Squares

Crust

  • 1 1/2 cups of all purpose flour
  • 1/4 cup of granulated sugar
  • 3/4 cup of hard margarine softened
    -----------

Topping

  • 11 ounce can of Sweetened condensed milk
  • 1 large egg
  • 1/2 cup of cocoa sifted
  • 1/4 cup of all purpose flour
  • 1 teaspoon of vanilla
  • 3/4 cup of chopped walnuts
  • 2 tablespoons of hot water
  • 1 teaspoo

Crust

  • Mix flour, sugar and margarine in medium bowl until crumbly.
  • Press in ungreased or foil-lined 9x13 inch (22 x 23cm) pan.
  • Bake in 350 oven for about 15 minutes.

Topping

  • Stir first six ingredients together in medium bowl.
  • Stir hot water into coffee granules in cup.
  • Add to milk mixture. Stir. Spread over crust.
  • Bake for 20 to 25 minutes until set. Cool thoroughly.
  • Cut into squares.
34 - Sweet and Sour Spareribs
  • 3 pounds of spareribs cut in serving pieces
  • 1/2 cup of brown sugar
  • 1/2 cup of vinegar
  • 1/2 cup of ketchup
  • 1 onion
  • Flour, salt and pepper
  • Put a small amount of flour, salt and pepper in a bag. Put in ribs and shake well to coat. Place meat in a casserole dish and cover with sugar, vinegar, ketchup and chopped onion that have been mixed together.
  • Add 1 cup of water, cover and bake at 350 degrees for 2 1/2 hours.
    This is a dish that is nice served with cooked rice or noodles.
33 - Prize Shortbread
  • 1 cup of butter
  • 1/2 cup of icing sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1 egg yolk

Yield 3 1/2 dozen.
  • Soften butter slightly, but do not allow it to become oily. Stir in sugar, salt, nutmeg and egg yolk with a wooden spoon. Add flour, a little at a time, until mixture is too stiff to work with spoon. Turn onto a floured board, and knead lightly, drawing in flour all the time until dough just begins to crack.
  • Roll out dough 1/4 inch thick and cut into desired shapes with cookie cutter; place on an ungreased cookie sheet. I sometimes form a ball instead and make a dent on the top and decorate with strips of green and red maraschino cherries. Bake 350 degrees 10 minutes or until delicately brown.
32 - Yummy Squares and Easy Graham Bars

Yummy Squares

  • 1 regular size box of Ritz crackers
  • 1 can of eagle brand
  • 1 package of Skor chips

Easy Graham Bars

  • 3 cups of Graham cracker crumbs
    1 cup of evaporated milk
    1 cup of granulated sugar
    1/4 cup of butter or margarine
    1 teaspoon of vanilla
    1/2 cup of chopped walnuts
    1 cup of semisweet chocolate chips
  • Crush the Ritz's crackers and place in mixing bowl. Add eagle brand and the package of Skor Chips. Mix ingredients together then spread and press into a 9x9 inch greased pan. Bake in a 350-degree oven for 10 minutes or until chips have melted into mixture and it is set. Now that was easy and they are soooo good.
  • Measure all ingredients into a bowl. Mix well. Spread in greased 9x9-inch pan.
  • Bake in 350-degree oven for 35 minutes or until set. Cool and cut into 36 squares Done, what could be easier.
31 - Rosemary Corn Soup
  • 2 cups of chopped onions
  • 1/2 cup of diced carrots
  • 1/2 cup of diced celery
  • 3 tablespoons butter or margarine, divided
  • 7 1/2 cups fresh or frozen corn divided
  • 6 cups of chicken broth
  • 1 tablespoon minced fresh rosemary
  • or 1 teaspoon dried rosemary, crushed
  • 2 garlic cloves, minced
  • 1 medium sweet red pepper, chopped
  • 1 cup of half and half cream
  • Salt and pepper to taste
  • In a large saucepan, sauté onions, carrots and celery in 2 tablespoons of butter until tender. Add 3 1/2 cups of corn, broth, rosemary and garlic. Bring to a boil.
  • Reduce heat, simmer uncovered, for 30 minutes, stirring occasionally. Cool: process in batches in a blender or a food processor until pureed. Return to the pan.
  • In a small skillet, sauté red pepper in remaining butter until tender. Add to corn mixture. Stir in cream and remaining corn; heat through, stirring occasionally. Season with salt and pepper.
  • Yields 8 servings.
30 - Schwartz Hash Browns
  • 2 lbs. Frozen hash brown
  • 1-500ml carton of sour cream
  • 2 tins of cream of mushroom soup
  • 1/2 cup of melted butter or margarine
  • Grated onions and salt to taste
  • 2-cups grated Cheddar cheese
    Parmesan cheese
  • Thaw potatoes slightly for easier mixing.
  • Mix first 6 ingredients in a "9x13" baking dish.
  • Sprinkle Parmesan cheese on top.
  • Bake at 350 for 1 to 1 1/2 hours. Enjoy!
29 - Tuna Scallop
  • 4 tablespoon of butter
  • 5 tablespoons of flour
  • 2 cups of milk
  • 1 teaspoon of salt
  • 2 beaten eggs
  • 1 tablespoon of lemon juice
  • 1 tablespoon of chopped parsley
  • 3/4 teaspoon of sugar
  • 1/8 teaspoon of pepper
  • 1 can of tuna fish
  • 1/4 cup of minced onion
  • 1 tablespoon of chopped pimento
  • (Pimento and parsley may be
  • omitted if desired)
  • In a medium pan, combine chicken, onion, garlic, chili powder and cumin. Cook over medium-high heat, stirring frequently, for 6 to 8 minutes or until chicken is no longer pink.
  • Stir in tomatoes, lightly spray a pizza pan or baking sheet with a nonstick cooking spray.
  • Layer half the chips, 1/2 cup of cheese and half each of the chicken mixture and olives. Repeat layers. Top with remaining cheese.
  • Bake at 350 degrees for 15-20 minutes or until hot cheese is melted. Top with sour cream and salsa if desired.

    Yield 6 servings. If you prefer this recipe can be made with ground beef, it really is a matter of choice.
28 - EASY CHICKEN NACHOS SUPREME
  • 1 Pound of fresh ground chicken.
  • 1 small onion, chopped
  • 2 garlic cloves minced
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons of ground cumin
  • 1 can (14 ounce) of tomatoes with spices, drained
  • 8 ounces of tortilla chips
  • 2 cups of Colby cheese, divided
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • Sour cream, salsa optional
  • In a medium pan, combine chicken, onion, garlic, chili powder and cumin. Cook over medium-high heat, stirring frequently, for 6 to 8 minutes or until chicken is no longer pink.
  • Stir in tomatoes, lightly spray a pizza pan or baking sheet with a nonstick cooking spray.
  • Layer half the chips, 1/2 cup of cheese and half each of the chicken mixture and olives. Repeat layers. Top with remaining cheese.
  • Bake at 350 degrees for 15-20 minutes or until hot cheese is melted. Top with sour cream and salsa if desired.

    Yield 6 servings. If you prefer this recipe can be made with ground beef, it really is a matter of choice.
27 - Chocolate Chip Muffins
  • 1 1/2 cup of all purpose flour
  • 1/2 cup of white sugar
  • 3 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1 cup of chocolate chips
  • 1 cup of milk
  • 1/3 cup of melted butter
  • 1 egg
Mix dry ingredients and add chocolate chips.Combine egg, milk and butter and stir into flour mixture.
Do not beat.
Bake in a 375-degree oven for 20 minutes.
If you want to make them an extra special treat for the chocolate lover drizzle a few melted chocolate chips over the top of the muffins.
Makes 9 large muffins or 12 medium.
26 - Chili Spaghetti
  • 1 pound ground beef
  • 1/2 cup of chopped onion
  • 2 garlic cloves, minced
  • 3 1/2 cups of tomato juice
  • 1 can (16 ounces) kidney beans (I substitute the regular baked beans)
  • 6 ounces of spaghetti, broken into 3-inch pieces
  • 1 tablespoon Worcestershire sauce
  • 2 to 3 teaspoons of chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
In a skillet over medium heat, cook beef, onion and garlic until meat is no longer pink: drain. Transfer to a greased 2 1/2-quart baking dish; stir in the remaining ingredients. Cover and bake at 350 degrees for 65 to 70 minutes or until spaghetti is just tender. Let stand, covered, for 10 minutes. Yield 6 servings.
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