I’m reprinting the recipes from the previous sie. Bon appetit and let’s add on.
4-5# Rolled rump roast, Large Can Parmesan Cheese, Garlic Powder, 4 cans beef gravy (plain Chef Boyardee)
Place beef in roasting pan with 1/2-1/3 of the can of cheese and generous garlic & 1-2 cups of water.
2 hours @ 350. Maintain water level. After 2 hours, slice the beef. Add gravy into pan and rest of cheese. Garlic to taste
Put sliced beef back in and cook for one hour. Serve with favorite rolls.
1 head green cabbage (small). Cut in 1/2 then in 1/4, then chop into thin shreds.
Soak shreds in ice cube water 2 hrs. or longer the better. Overnight in frig ok.
Drain off water. Onion to taste (whole onion).
Prepare mayo: approx. 1/2 jar of lg. Hellmann’s in bowl. Few dashes of paprika and some pickle juice (~1/4 cup). (use Vlassic or Jewel bread and butter pickle juice)
Combine all. Chill for several hours.
Pillsbury crescent rolls (12 rolls: an 8 + 4 pack)
Roll out roll mix on cookie sheet, flatten, form edges upward (like pizza). Bake per instructions. Middle rack. Cool.
Soften box cream cheese. Spread on baked rolls.
Sprinkle: Broccoli, cherry tomatoes, tiny chopped green onion, green peppers
Joan Kelliher’s White chip macadamia bars
Joan is a friend of June and JB who made us these wonderful desserts on our visit to their home in Dubuque.
1 cup (2 sticks) butter at room temp, 11/2 c. brown sugar packed, 2 lg. eggs at room temp, 2 tsp vanilla extract, 21/2 cups all-purpose flour, 11/2 tsp baking powder, 1 tsp salt, 2 cups white chocolate chips, 1 cup macadamia nuts coarsely chopped.
Preheat oven 350.
In medium bowl, beat butter with brown sugar at med. speed until creamy and light in color (approx. 4 min). Add eggs, one at a time, beating on low speed. Add vanilla. All flour, baking powder, & salt to creamed mixture and fold until combined. Fold in chips and nuts.
* Spread batter in a 13×9 pan in an even layer. Bake 27-30 minutes. Let cool at least 40 minutes before cutting into squares. Store in airtight container at room temp.
*make sure the middle is not higher than sides or it will not bake evenly.
Makes approx. 3 doz. bars.
2lbs. bob evans sausage, 2 cups mozzarella cheese, 2 eggs, 1 pinch oregano, 1 pinch parsley, 1 box Pillsbury hot roll mix.
Preheat oven 375.
1st, make hot roll mix according to instructions. Meanwhile brown sausage and drain grease. Add cheese, eggs, and seasons. Roll out dough 1/2 at a time. Put sausage mixture in dough. Fold dough over top (creating calzone) and cook for 20-25 minutes at 375.
Kelly (not little Kelly) Keogh’s homemade Baileys
What a holiday treat!
1 c. Irish Whiskey (Jameson’s), 1 c. whipping cream, 1 can sweetened Borden condensed milk (14 oz), 1 tbsp choc. syrup, 1/2 teaspoon coconut extract, 3 eggs.
Blend until thickened.
3 med. zucchini, 8 oz. sour cream, 1 box chicken flavor stove top, 1/2 c. butter, 1 can cream of chicken soup
Cut zucchini into bite sized pieces, boil, and strain.
Mix sour cream & cream of chicken in a bowl.
Melt butter.
Mix dry stove top croutons and seasoning in bowl. Add butter.
Add Zucchini to sour cream mixture. Add 1/3 to 1/2 of stove top mix to zucchini mixture.
Place in small casserole dish.
Cover w/remaining stove top mix.
25 min @325. serve hot.
Lynette’s Sweet Potato Casserole
6-8 large sweet potatoes, peeled, & boiled until fork tender.
Whip in the following ingredients:
1 stick of butter
~1 cup of milk
2 Tbsp. of vanilla extract
As much cinnamon, nutmeg, & allspice as you’d like – I use a generous amount of each.
Place in a casserole. Top with pats of butter. Cover with chopped pecans (or walnuts) and bake. (350 degrees
until hot in center)
4 – 46 oz pineapple juice,
2-46 oz grapefruit juice,
4-frozen orange juice (6 oz. size),
2-frozen lemonades (6 oz. size),
2 boxes frozen strawberries and
2 quarts of orange sherbet. [any vodka in here June? 
]
Brown 1 1/2 lbs. of ground beef with 1/2 package of taco seasoning. Drain.
Layer the following in a large bowl:
A head of lettuce
The seasoned ground beef
2 chopped tomatoes
1 chopped onion (optional)
1000 Island mixture (Jar of Marie’s 1000 Island, other 1/2 of taco
seasoning)
2 packages of shredded cheddar cheese
Top with crumbled Tostito chips
Do not mix until just before serving.
Diane Schaeffer’s Con Queso (from reunion at Sharon’s house)
2 lbs. Velveeta – Chop and melt
1 – 4 oz. can El Paso chopped green chilis
1 – 8 oz El Paso thick n’ chunky picante
1 c. sharp cheddar cheese (add to thicken)
add to taste: hot giadniera? peppers and juice or other peppers (correct spelling on that pepper would be appreciated)
Slow melt in crock pot. Stir as needed.
Lynette’s Twice Baked Potato Casserole
Make mashed potatoes as usual. Add the milk & butter & salt. Also add
some
cheese whiz, sour cream, bacon drippings (or bacon bits) and 2 beaten
eggs.
Top with cheese and bake at 350 degrees for about 20 to 30 minutes. Aunt Pat’s Taffy Apple Salad 1 1/2 c sugar 2 C. chopped unpeeled apples 1 1/2 c peanuts 8 oz. tub Cool Whip 15 oz. can drained chunk pineapple in heavy syrup (save juice) 2 c. miniature marshmallows 1 well beaten egg 2 tbsp. flour (9 ingredients in all) Night before:Put drained pineapple and marshmellows in a bowl. Stir and cover. Refrigrate. Also put juice from pineapple, egg, flour, sugar, and vinegar into saucepan. Cook over low heat until thickened, stirring constantly. Cool and put in refrigerator in a separate bowl. Next day: Combine ingredietns from both bowls. Mix in Cool Whip. Add apples (I use one Granny Smith and one Royal Gala) and peanuts; mix again. Chill until ready to serve. Lynette’s Pretzel Salad Crust: 2 2/3 cups crushed pretzels 3/4 c. (1 1/2 sticks) butter, melted 3 Tbsp. sugar Cream sugar and butter. Add pretzels. Press into a 9×13 glass pan. Bake at 350 degrees for 10 minutes. 1 (8 oz.) pkg. cream cheese 4 oz. cool whip 1 c. sugar Cream cheese and sugar. Fold in Cool Whip. Spread over cooled pretzels. Refrigerate. 1 (6 oz.) pkg. strawberry Jell-o 2 (10 oz.) pkg. frozen strawberries 2 c. boiling water Dissolve Jell-o in boiling water. Add strawberries. Refrigerate until partially set. Spoon over cream cheese. Refrigerate until ready to serve. Kay’s Giant Ginger Cookies Here’s a great recipe I picked up from a girl at the office.. it’s for Giant Ginger Cookies… 4 1/2 cups all purpose flour 4 tsp. ground ginger 2 tsp baking soda 1 1/2 tsp ground cinnamon 1 tsp ground cloves 1/4 tsp salt 1 1/2 cups of shortening 2 cups granulated sugar 2 eggs 1/2 cup molasses 3/4 cup coarse or granulated sugar In a medium mixing bowl, stir together the flour, giner, soda, cinnamon, cloves and salt. Set aside. In a large mixing bowl beat shortening until softened. Gradually add the 2 cups granulated sugar. Beat until fluffy. Add eggs and molasses, beat well. Add half of flour mixture. beat until combined. Stir remaining flour in with a wooden spoon. Using a 1/4 cup ice cream scoop, shape dough into 2 inch balls. Roll in the coarse or granulated sugar. Place on an ungreased cookie sheet about 2 1/2 inches apart. Bake in a 350 degree over for 12 – 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy) Let stand for 2 minutes before transferring to a wire rack. Cool. Makes 25 four inch cookies. Little Kelly’s Pilgrim Punch Kelly brought this recipe home from school. It’s “yummy”. Stir: 3 cups cranberry juice, 2 cups orange juice, 3 cups ginger ale. Add 3 scoops orange sherbet. Makes 1/2 gallon. Kelly wanted me to make sure I wrote that if you double up on all the ingredients you’ll get a full gallon. Kay’s Fruitcake recipe 1 cup water 1 cup sugar 4 large eggs 2 cups dried fruit 1 teaspoon baking soda 1 teaspoon salt 1 cup brown sugar lemon juice nuts 1 gallon whiskey Sample the whiskey to check for quality first. Take a large bowl. Check the whiskey again to be sure it is of the highest quality. Pour one level cup and drink. Repeat. Turn on the electric mixer; beat 1 cup butter in a large, fluffy bowl. Add 1 teaspoon sugar and beat again. Make sure the whiskey is still OK. Cry another tup. Turn off mixer. Break 2 legs and add to the bow and chuck in the cup of dried fruit. Mix on the turner. If the fried druit gets stuck in the beater, pry it loose with a drewscriver. Sample the whiskey to check for tosisticity. Next, sift 2 cups of salt. Or something. Who cares? Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find. Grease the ove. Turn the cake tin to 350 degrees. Don’t forget to beat off the turner. Throw the bowl out of the window. Check the whiskey again. Go to bed. Who the hell likes fruitcake anyway? Michael Moran’s Famous Garlic Bread Cut your Italian bread in half of course. Put a little water on it (that’s one of Grama’s tricks to make it moist on the inside and crispy on the outside). Spread Butter on and then garlic (from the jar, minsed) Put that in the oven till slightly brown on edges. Then put onions(optional), sliced tomatoes, capers (a must) and top it off with slices of fresh mozorella cheese. Put that back under the broiler till melted. Yummy Aunt Pat’s Irish Soda Bread Irish Soda Bread Preheat oven to 350′ 4 Cups Flour 2 teaspoons of Baking Soda 2 teaspoons of Baking Powder 1 teaspoon of salt 1 1/2 cups Raisins Mix all of the above in a large bowl, making sure raisins are all coated w the flour mixture. In a second bowl beat 4 eggs with a fork-then add 1/2 cup of vegetable oil and mix well. Add egg mixture to the dry ingredients, mixing just until yellow and crumbly. Do not beat. Add 2 cups Buttermilk into this mixture using a spatula to incorporate all the milk. Again, do not beat. Pour mixture into two greased bread pans. Bake approx. 45-55 minutes. ENJOY! AND HAPPY ST. PATRICK’S DAY! Mom’s Beer Bread 2and2/3 c self rising flour(not cake) 1(12 oz) beer. Mix.lightly.Bake inpreheated 375 deg. oven for 55 min. Crusty and delicious. Mom
jillebean
MJPK
