Cooking Tip

Keep rolls or breads warm at the table with this OLD trick: Line your bread basket with foil, shiny side out. Drape a towel over that over that, and snug the bread inside. ( Source: King Features -G.R. in Wisconsin)

To all of my viewers :)

Thanks to all of you for tuning in to my blog. If you see a happy face next to a recipe it means that it has been prepared and I feel that the recipe tastes good. I value your input and your feedback. If you have any recipes( pics are fine too), tips or ideas for my blog-please email me at katcramat@live.com  Thanks, Kathy

Baking Tip

Here's a fun way to spend a weekend morning  :)  Making pancakes or waffles!!  Make a double( or triple, or more) batch, and make several varieties- blueberries, chocolate chips, bananas, walnuts, strawberry, even pumpkin! Lay them out in layers and let cool.  Stack separated with freezer paper in the freezer.  They can be microwaved or toasted in min. for an easy weekend breakfast. (Source: King Features)

Baking Tip

Self-rising flour or all- purpose? There's actually a pretty easy way to tell which is which. Self-rising flour has baking soda added to it, which tastes salty. If you're facing a canister of flour and the recipe calls for all-purpose, give it a taste. If it's self-rising, omit any baking soda added to your recipe.( Source: King Features)

Texas Hash :)

A family favorite!!!  My husband Craig wrote this recipe because he likes to cook it!! My mom used to make it also. (Cortesy of Betty Crocker)   1 lb ground beef, two medium or large green,red, or yellow peppers, or you can mix them up(it just matters upon your taste). Two medium or large white-yellow-or red onions( again mix them up if you like- depending on your taste). Two-three tbsps chili powder (depending on your taste) If you like it with a kick put a little more in after you taste it, that's what my wife, Kathy does.  2 cans 14.5 oz each- stewed tomatoes( any kind you want preferably something that will go with the seasonings we are using.) 1/2 cup uncooked white rice. Brown the hamburger, now while the hamburger is browning, I always put a little extra chili seasoning in it that I don't have mentioned in the recipe, often the meat is browned, drain it and discard the oil in garbage. Put everything except the rice and meat in the fry pan and saute with some of the chili seasoning until cooked but still firm then add the stewed tomatoes, stir until hot. Put in the meat add the rice if not enough liquid add a 1/2 cup of tomato liquid and cover for 20 min and simmer until rice is done. Baking in the oven is optional. Bake at 350 degrees in an ungreased 2 qt casserole dish. Cover and bake 1 hr Makes 4-6 servings

Eggplant Roma

A recipe request- 3 TB olive oil 1 garlic clove, minced 1 green pepper, chopped 1 onion, chopped 1 medium eggplant, pared and cubed 4 tomatoes, diced 2 tsps salt 1/4 tsp pepper 2 TB grated parmesean cheese 6 slices crisp-cooked bacon, crumbled  Brown garlic, green pepper and onion in oil; add eggplant, tomatoes and seasonings. Cover and cook until eggplant is tender. Top with cheese and bacon; brown under broiler. YIELD:  6 servings.  FRIED EGGPLANT:  Dip strips or slices of pared eggplant in flour, then in beaten egg, then in cracker crumbs.  Fry in hot fat for about 10 min until tender and golden brown on both sides. (Source: Dorthy Dean)

VEGAN Honey Glazed Banana Cake

Here is another recipe for you Megan :)  From the Kettle Falls Collection.  1/2 cup margarine- soy or regular  1  1/2 cup brown sugar  1  1/2 cup whole wheat pastry flour 3/4  cup unbleached white flour 2 TB ener-g egg replacer 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 1/2 tsp cinnamon 2-2 1/2 cup mashed ripe bananas 1/2 cup dates, chopped 1 cup chopped walnuts(optional)  Glaze:  3/4 cup honey- very warm  Cream margarine and brown sugar. Mix in next 7 ingredients.  Add bananas, dates and nuts.  Mix well, but don't over stir. Put in spring form pan.  Bake 350 degrees for about 1 hour or until toothpick comes out clean.  Cool about 5 min. remove from spring form pan and return onto serving plate.  Make sure cake is upright. Poke several holes in top of cake and pour the warmed honey over the top. Cool for 1/2 hour or more.  May be served warm. (Source: Glenna Lundquist)

Decorative Meringue

You can make decorative meringue peaks like the ones shown on Butterscotch Meringue Pie using a small spoon. Dip the back of the spoon into the meringue and pull it upward to form a spiky peak.

Stir-Fried Lobster with Spring Onions, Red Onions and Shallots

A Hong Kong Delight!! LOBSTER 3 (6-8-oz) lobster tails 1/2 small red onion, sliced lengthwise (1/4 inch) 2 TB Chinese rice wine, dry sherry or chicken broth 2 TB soy sauce 6 green onions, cut into 2-inch pieces, cut lengthwise into thin strips GARNISH 1 1/2 TB vegtable oil 2 med shallots, thinly sliced With large knife, Chinese cleaver or kitchen shears, cut lobster through shell in half lengthwise,cut crosswise into 1 1/2-inch pieces, keeping shell on.  Heat wok over high heat until hot. Add oil and shallots; stir-fry 1-2 min or until golden brown. Remove wok from heat. Remove shallots using slotted spoon; place on paper towel-lined plate. Return wok with oil to high heat; heat until oil is hot. Add lobster and red onion; stir-fry 4-6 min or until lobster is opaque but not firm. Add wine and soy sauce; stir until combined. Remove from heat; stir in green onions. Place on serving platter; top with shallots. WINE Try a rich white, such as the Rosement DIamond Chardonnay from Australia or the elegant Grove Mill Sauvignon Blanc from New Zealand. YIELD: 4 servings ( Source: Cooking Club of America)

Turkey Sandwiches with Gorgonzola, Strawberries and Chive Mayonaise

A unique combination of flavors!!  1/4 cup mayonnaise 1 TB finely minced chives 1/2 tsp sugar 1/4 tsp freshly ground pepper 8 slices sourdough bread 4 oz. Gorgonzola or other blue cheese, crumbled 4-6 large strawberries, thinly sliced 12 oz. sliced cooked turkey  In small bowl, stir together mayonnaise, chives, sugar and pepper. Evenly sprinkle 4 slices of bread with Gorgonzola cheese; arrange strawberries over cheese. Top each sandwich with one-fourth of the turkey. Spread each of the 4 remaining bread slices with one-fourth of the chive mayonaise; place over turkey. Cut sandwiches in half. YiELD: 4 sandwiches
(Source: Cooking Club of America)

Warm Golden Custard Tarts

A Hong Kong jewel!!  PASTRY  3/4 cup all-purpose flour 1 TB sugar 1/8 tsp salt  5 TB unsalted butter, chilled, cut up 2-3 TB ice water  GLAZE  1 egg, beaten  CUSTARD  2 egg yolks 3 TB sugar 3/4 tsp cornstarch 1/2 cup whipping cream 6 drops yellow food coloring, if desired*  In med bowl, stir together flour, 1 TB sugar and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-sized pieces. Add 2 TB of the water, stir until dough starts to form, adding additional water, if necesssary. Shape into thin flat round, cover. Refrigerate at least 30 minutes. On lightly floured surface, roll dough to 1/8-inch thickness. Using 3-inch cutter, cut dough into 12 rounds, re-rolling dough scraps as necessary. Press dough into 12 (2 1/4-inch) tart pans, trimming pastry as necessary. Refrigerate 20 minutes or until firm.  Meanwhile, heat oven to 400 degrees. Place tart pans on baking sheet; line tart shells with foil and pie weights or dry beans. Bake 10 min; remove foil. Bake an additional 3 min or until pastry is lightly browned. Remove from oven, reduce oven temp to 325 degrees. Cool tart shells on wire rack 10 min or until room temp.  Meanwhile, in med bowl, whisk egg yolks, 3 TB sugar and cornstarch until smooth. Whisk in cream and food coloring just until blended. Strain through fine strainer, let stand 15 min. Remove any excess bubbles and foam. Gently pour egg mixture into cooled tart shells. Bake 12-15 min or until custard is just set. Cool on wire rack 15-20 min; serve warm. (Tarts can be made up to 1 day ahead. Cover and refrigerate. To warm, heat tarts in 325 degrees for 3-5 min or until warm.) TIP* The custard tarts in Hong Kong are bright yellow in color. During the summer months, it's sometimes possible to get free-range, organic eggs with yolks that are often bright yellow-orange. Otherwise, food coloring helps create that color,but it's not necessary. YIELD: 12 (2 1/4-inch) tarts (Source: Cooking Club of America)

Cinnamon Lollipops

Fun to make!! :)  2 cups water 6 cinnamon sticks, toasted* 1 cup sugar 2/3 cup light corn syrup Place lillipop sticks in plastic or metal lollipop molds, or arrange sticks 3 inches apart on greased parchment paper. In med saucepan, combine water and cinnamon sticks. Bring to a boil over med-high heat. Boil 12-18 min or until reduced to 1/4 cup. Remove and discard cinnamon sticks. Stir in sugar. Bring to a boil, brushing sides of pan with pastry brush dipped in water to wash down any sugar crystals. Stir in corn syrup. Cook 7-10 min or until candy thermometer reaches 295 degrees. Immediately remove from heat; pour syrup into glass measuring cup. Gently pour syrup into molds or over ends of lollipop sticks on parchment. TIP * To toast cinnamon sticks, place on small baking sheet. Bake at 350 degrees for 5 min or until you can smell toasted aroma of cinnamon. Do not overbake or cinnamon will burn and become bitter. Cool completely. YIELD: 24 lollipops (Source: Cooking Club of America)

Cinnamon Stars

A unique cookie with the icing baked on!  COOKIES- 2 cups slivered almonds 3/4 cup sugar 1 TB freshly ground cinnamon* Dash salt 1 TB honey 1 egg white  ICING- 1 cup.powdered sugar 1 egg white Edible glitter or sprinkles if desired**   In food processor, combine almonds, sugar, cinnamon and salt; pulse 2-3 min or until very finely ground. Add honey; pulse to distribute.  Add 1 egg white; pulse several seconds or until dough pulls together and forms ball. Pat out dough between 2 sheets of parchment or waxed paper to about 1/2- inch thickness. Roll dough to 1/4-inch thickness(about 12by 10-inch rectangle).  Be careful not to let paper bunch up and wrinkle underneath.  Refrigerate 1 hour or until firm.  Meanwhile, in a med bowl, stir together all icing ingredients except edible glitter, beat at med-high speed 5-7 min or until stiff but spreadable. Press plastic wrap directly onto icing to prevent skin from forming. With offset spatula, spread thin layer of icing onto chilled dough. Discard any remaining icing. Sprinkle with edible glitter or sprinkles,if desired. Refrigerate dough 10 min or until icing is set. Heat oven to 400 degrees. Line 2 baking sheets with parchment paper. Cut out cookies using 2-inch star-shaped cutter. (Dip cutter into water before each use,shaking off excess). If cookies are difficult to remove from cutter, tap edge of cutter against baking sheet until cookies release. Place cookies on baking sheets. Bake one sheet at a time 5-6 min or until cookies have risen slightly(icing should remain white). Cut and bake remaining dough scraps, if desired. Cool cookies completely on wire rack.(Cookies can be made up to 1 week ahead. Store in airtight container).  TIPS * To grind cinnamon, break sticks into smaller pieces. Grind in coffee grinder until finely ground, sift through fine strainer to remove any pieces. (You will need about 4 cinnamon sticks for this recipe.) ** Edible glitter, an all-natural gumarabic, adds beautiful sparkle to cookies. YiELD: 30 cookies  (Source: Cooking Club of America)

Pepsi Pork Chops

Kettle Falls Collection- 8 pork chops  salt and pepper 1 cup ketchup 1 cup Pepsi brown sugar  Place pork chops in baking pan.  Season with salt and pepper.  Mix the ketchup and Pepsi together and pour over the pork chops.  Sprinkle with brown sugar. Bake uncovered at 350 degrees for 1 hour or until tender. (Source: Kimberly Merritt)

Cranberry Margaritas

Kettle Falls Collection- 2/3 cup cranberry juice cocktail 1/4 cup sugar 3/4 cup fresh or frozen cranberries(rinsed)  1/3 cup lime juice 1/3 cup tequila 1/4 cup orange flavor liqueur 1 1/2 cup crushed ice  Pour 1/4 cup of the cranberry juice in a shallow bowl. Pour 3 Tbsp sugar onto a flat plate. Dip the rims of 4-6 glasses into juice then into sugar-set aside.  Reserve 12 cranberries. In a blender mix above ingredients until smooth. Fill glasses and garnish with remaining berries.(Source: Nancy Coogan)

Cracker Dumplings

Kettle Falls Collection- 3 cups crushed soda crackers 1 egg 1/2 cup milk  Mix all ingredients. Form into round balls about the size of small golf balls. Drop into boiling chicken stock or other stock. Boil about 10 min uncovered and 10 covered. Should make 12-13 dumplings. (Source: Maxine Graves)

Just Like Orange Julius

Kettle Falls Collection- 1 cup orange juice 1 egg white 1/4 sugar 1 cup water 3/4 tsp vanilla 1 cup ice,heaping  Combine all ingredients in a blender, set on high speed for 15-30 seconds. Makes 2 drinks. You may use other fruits for different flavors. (Source: Michelle Thomas)

Wendy's Frosty

Kettle Falls Collection- 1 cup milk 1/2 cup Nestle Quick Chocolate Drink Powder 3 cups softened vanilla ice cream   Combine all ingredients in a blender, mix on high speed until smooth with a milk-shake consistency.  Serve promply. Makes 1 generous drink. (Source: Dayna James)

Chicken Taco Rice

Kettle Falls Collection- 1 lb boneless skinless chicken breast 2 Tbsp. oil 1 can chicken broth 1 8oz can tomato sauce 1 pkg taco seasoning 1 can corn, drained 1 green pepper,chopped 1 1/2 cup minute rice(or a longer cooking rice cooked) 1/2 cup shredded cheddar tortilla chips  Saute' chicken; add broth, tomato sauce and taco seasoning. Boil and simmer covered for about 5 min. Add corn and pepper and bring to a boil.  Add rice and cover and remove from heat and let stand for 5 min. Serve with cheese and tortilla chips. (Source: Becky James)

Just Like Olive Garden Alfredo Sauce

My mom was born in Kettle Falls-Here is a collection of recipes from there.    1 pt heavy whipping cream 2 Tbsp cream cheese 1/2 to 3/4 cup parmesean cheese 1 stick butter 1 tsp garlic powder   In a saucepan, melt butter.  When butter is melted, add cream cheese. When cream cheese is softened, add heavy cream and parmesean. Simmer for 15-20 min on low heat. Season with salt and pepper. Pour over cooked noodles or use as a dip for breadsticks. (Source: Michelle Thomas)

Pumpkin pudding surprise

Another vintage recipe!!  2 cups milk or 1 cup evaporated milk and 1 cup water 1 tbs butter 3 eggs seperated 10 tbs honey 3/4 tsp salt 3/4 tsp cinnamon 1 cup pumpkin  Scald milk and butter. Beat yolks slightly. Add 4 tbs of the honey, the salt and cinnamon.  Combine milk,egg mixture and pumpkin and blend. Pour into greased 1 1/2 quart casserole; set in pan of warm water and bake in moderate oven for 75 min. Remove from oven and top with merinque( made from the remaining honey-beaten into the stiff beaten egg whites) Bake in a slow oven 30 min. longer, still keeping in pan of water. Serve cold. (Source: Mrs Ruth Cooprider)

Marshmallow Ice Cream

1 1/2 cups milk 18 marshmallows 1 pint whipping cream candy stick(optional) Heat the milk and add the marshmallows and stir until they are dissolved. Let cool. Whip one pint of cream and add the marshmallows mixture and heat well. Put a mashed candy stick into this. Pour into trays and freeze or use an electric ice cream machine. This is another vintage family recipe. ( Source: Mrs. Weber)

Brenda's Awesome Pea Salad :)

She's great and a wonderful cook!!
 You can use this in small or large quanities. parmesan cheese, cheddar cheese,  mayonaise (60%) buttermilk (40%), bacon and ham, lawreys seasoned salt and frozen peas  Place frozen peas, reg or petite size (aprox. 2 cups) in large bowl. Mix all other ingredients in another bowl. Pour sauce over the frozen peas. Mix well :)
(Source: Pam Freeman's mom)

Peanut Butter Cookies #2

This is another old recipe-not sure where this came from in the family.  1/2 cup peanut butter 1/4 cup shortening 1/2 cup brown sugar 1 egg (well beaten) 1 cup sifted all-purpose flour 1 tsp baking soda. Cream peanut butter, shortening together, slowly add sugar, continuing to cream until light and fluffy. Add beaten eggs, sift flour and baking soda together; mix well. Drop level tsps of it on cookie sheet. Press each twice with fork to flatten. Bake 10-15 min at 350 degrees. Makes 4 1/2 dozen cookies :)

Dutch Pancakes

Another old recipe! 1pkg dry yeast 1/4 cups warm water 2 TB sugar 1/2 tsp salt 1 cup milk 1 egg 1/4 tsp nutmeg 1 3/4 cups flour. Dissolve yeast in water- add sugar, salt, milk,egg, nutmeg and flour until blended. Cover and let rise 45 min. Then bake. 6-10 servings

Angel Pudding

This is an old recipe! Not sure where it came from :)  1 lb English walnuts(shelled) 1 1/4 cup powdered sugar 3 tsps baking powder 9 oz dates 2 egg whites. Whipped. Mix to the consistency of pudding.

Chicken Parm-Zip

1/2 cup Miracle Whip Salad Dressing 1/2 cup (2oz) 100% grated parmesan cheese, divided 1 tsp Italian Seasoning 4 boneless, skinless chicken breast halves(1 1/4 lbs)  Heat electric broiler, stir together salad dressing, 1/4 cup parmesean cheese and Italian Seasoning. Place chicken on rack or broiler pan. Brush with half of sauce. Broil 5-7 inches from heat, 8-10 min. Turn: brush with remaining sauce. Continue broiling 8-10 min or until tender. Sprinkle with remaining parmesean cheese before serving. Makes 4 servings. (source: unknown)

Ranger Cookies

Here's another family recipe :) 1/2 cup white sugar 1/2 cup soft shortening 1/2 cup brown sugar 1 egg 1/2 tsp vanilla 1 cup sifted flour 1/4 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 cup quick oats 1 cup wheaties 1/2 cup shredded coconut  Mix and Bake :)  Mix together shortening, sugar, egg and vanilla. Sift together and stir in flour, baking powder, baking soda and salt. Stir into flour mixture, rolled oats, wheaties and coconut. Drop by teaspoons on greased baking sheet. Bake 12-15 mins. At 375 degrees. (Source: My Aunt Thelma)

Ranch Style Pea Salad :)

I could never eat too much of this!! A recipe from a friend:)  2 cups frozen peas thawed 1 pkg Ranch buttermilk salad dressing 1/4 cup sour cream 1/2 cup mayonaise 1/2 chopped cooked bacon  Put frozen peas in a large bowl, add chopped bacon. Make ranch dressing according to pkg directions(add milk to pkg) Add sour cream and mayonaise to ranch dressing. Add ranch mixture to frozen peas and bacon. Mix thouroughly. Refrigerate for a couple hours to let peas thaw out and ingredients settle.

Sweet Corn Mac n Cheese

This recipe came from the Food Network:) 1 can creamed corn 1 1/2 cup milk 1 tbsp flour or cornstarch 2 cups elbow macaroni  uncooked 2 cups shredded cheddar cheese 1 pkg seasoned croutons and hot sauce(optional)   Put the can of creamed corn in a saucepan. Add a little of the 1/2 milk to the creamed corn. Mix the flour or cornstarch with the remaining milk in a separate bowl. Blend well.  Pour milk mixture into creamed corn mixture in saucepan. Mix and heat together to make a sauce. Get a cast iron or heatproof skillet. Pour creamed corn mixture into skillet, add uncooked elbow macaroni and stir, add cheddar cheese to the skillet. If desired you can add seasoned croutons mixed with olive oil to the top of mac n cheese mixture. Bake mac n cheese mixture at 375 degrees for 45 min or until macaroni is tender. If desired you can add hot sauce for additional flavor.  A truely delicious budget friendly recipe!!

Tomato Penne Peppers :)

This is a recipe that my father created just recently :)  2 cups penne pasta  2 or 3 cans tomato soup( depending on how much tomato flavor you would like) 1 lb hamburger 1 red and yellow pepper 1 onion   Brown hamburger and chop onion and red and yellow peppers and add to hamburger(after draining). Saute the hamburger,onion and peppers. Add tomato soup. Mix and simmer. Boil penne pasta( add salt to water) to al dente, drain and then add to tomato soup mixture-YUM :) The food that I grew up with.My grandma taught my dad to cook using lots of flavor. My dad and grandma inspired me in the kitchen. ENJOY!!

San Juan Island Salmon :)

This is a recipe from a friend:Use wild king or coho salmon (4 or 5 lb slabs)2 tbsp soy sauce 2 tbsp butter 1 clove of fresh garlic 1 tbsp fresh lemon,mix all the remaining ingredients together excet the lemon and simmer sauce aprox. 10 min.until the flavors fuse together.Add the lemon last to enhance the flavor,brush sauce on the salmon then broil at 325or 350 degrees depending on the cut of the meat, for aprox.15 min skin side down.Tip: when skin falls away from the fish is done.

Chinese Noodle Cookies :)

A fun recipe!!  1 pkg chocolate chips  1 pkg butterscotch chips 1/2 cup chopped nuts  1 can chinese noodles  Melt chips on low heat then pour in nuts and 1 can of chinese noodles. Drop with spoon on wax paper to cool.  Refrigerate before serving-Do not bake  (Source: unknown)

Oatmeal Macaroons :)

Another old family recipe :)  1 cup shortening, soft  1 cup granulated sugar  1 cup firmly-packed brown sugar  2  eggs  1/2 tsp vanilla  1 1/4 cups sifted all purpose flour  1  tsp baking soda 1/2 tsp salt  3 cups oats, uncooked   Beat shortening, sugars, eggs and vanilla together until creamy.  Sift together flour, baking soda and salt.  Add to creamed mixture; blend well.  Stir in oats. Shape to form 1-inch balls. Place on greased cookie sheets, about 2 inches apart. Bake in preheated oven(350 degrees) 12-15 min. Cool about 2 min, then remove cookies from cookie sheets. For variety, add 1 cup raisins, 1 cup salted peanuts, 1 cup semi-sweet chocolate pieces or chips or 1 cup coconut with the oats. Makes 5 1/2 dozen (Source: unknown)

Overseas Chocolate Fudge :)

An American Profile contest winning recipe!! Mix: 4 1/2 cups white sugar  1 1/2 cubes margarine 1 large can evaporated milk(13oz) can) Mix the above well and slowly bring to a rolling boil, let it boil 5 min. Add 1# almond hershey milk chocolate bars(2 bars) broken in pieces. 1# semi-sweet chocolate chips(11.5 oz bag) 1 pint marshmallow cream(7oz jar) Mix well. Pour into large buttered pan-cool- cut ( needs to be set on waxed paper to cure-at least overnight) After the fudge is cool-place dabs on the wax paper-the size of a walnut. Makes aprox. 300 pieces. Can be mailed. (Source:  old family recipe)

Beef Noodle Casserole :)

Another family favorite!  1 lb ground beef  1 can tomato soup(103/4)  1 can green beans or corn  1 cup grated cheddar cheese  1 tblsp prepared mustard 2 cups cooked curly noodles  Mix all ingredients together except for 1/2 cup shredded cheddar cheese.  Place remaining cheese on top. You can also bake in the oven if you choose. Bake at 350 degrees for 15-20 min until cheese on top melts and heated through. (Source: unknown)

Spam Casserole :)

A family favorite!!  1 can peas (or frozen)  1 can spam  6-7  med potatoes, peeled and cubed  2 cups milk  1/2  flour or cornstarch  1/2 cup cubed cheese  salt and pepper  Combine milk, flour,cheese and salt and pepper to make a white sauce.  Cook potatoes, drain.  Cook spam and add peas. Pour white sauce over drained cook potatoes. Add spam and peas. Mix well and heat. (Source:  My grandma Annabelle(Annie)

Peanut Butter Cookies :)

I grew up with these cookies- the neighbor lady Loretta would always make these:)   3 cups flour 1 cup peanut butter 1 cup sugar 1 cup shortening 1/4 tsp baking soda 2 tsps baking powder 1 cup brown sugar 2 eggs  Mix all ingredients together, form into balls and press down with a fork on a baking sheet. Bake at 375 degrees for 10 min. (Source:  Loretta G.)

Tomato Rice Soup :)

I grew up with this recipe:) My mom made this for me all the time!   2 shank bones-1 pkg  1 onion 1 large can tomato juice 1 cup rice  Simmer shank bones for hours and onion. Strain-boil-cook rice until tender. (Source: unknown)

Strawmallow Delite Salad

1 11oz can mandrin oranges  2 cups strawberry halves  1 1/2 cup sliced bananas  1 1/2 cup minature marshmallows   Drain oranges reserving 2 tblsps liquid. Combine oranges and liquid with remaining ingredients:  Mix lightly, cover; chill up to 2 hours before serving 4-6 servings  (Source:  unknown)

Strawberry Tropics Cake

Here is another request!! 1 can (8oz) crushed pineapple in juice, well drained and juice reserved- fresh or frozen strawberries would also work  1 box strawberry cake mix  Vegtable oil and eggs called for in cake mix directions  2 tsps grated orange peel  1 container whipped fluffy or creamy vanilla frosting  1/4 cup flaked coconut 2 tsps grated orange peel  Additional flaked coconut and fresh strawberries, if desired  Heat oven to 350 degrees. Grease (or lightly spray cooking spray) bottom only of 13 by 9 inch pan. Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake batter as directed on pkg-except use pineapple juice mixture instead of the water and stir in 2 tsps grated orange peel. Pour into pan. Bake as directed for 13 by 9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Stir together frosting, pineapple, 1/4 cup coconut and strawberries. Store loosely covered. High Altitude:  3500-6500 ft  Heat oven to 375 degrees follow high altitude directions to make cake batter-except use pineapple juice mixture and add orange peel as above.  Bake 30-40 min. (Source: Betty Crocker)

SWEET, FRUITY and DELIOUSLY PINK!!!

4th of July Cherry Pie

5 cups cherries, red sour frozen  1 1/4 cup cherry juice and water  Salt to taste  1 1/2 tblsp. margarine  3/4 cup granulated sugar 3 tblsp plus 1/2 tsp cornstarch  2 unbaked pie shells  Thaw cherries.  Add enough water to bring juice to volume. Add salt and melted margarine. Thouroughly mix sugar and cornstarch. Add to cherry mixture. Bring to boil, stirring constantly until thickened.  Measure 3 cups, filling the first unbaked shell. Top with crust made from second unbaked shell. Seal edges. Bake at 425 degrees for 30-35 min. or until brown.  8 servings  (Source: unknown)

Butterscotch Pudding

1/4 cup cornstarch 2/3 cup firmly packed light brown sugar 3 cups low-fat milk 1/4 tsp salt 1 large egg 1 tblsp unsalted butter 1 tsp vanilla extract 3 tblsps whipped cream  In a small bowl,whisk together the cornstarch, 1/3 cup of the brown sugar, and 1/2 cup of the milk. In a medium saucepan, combine the remaining 21/2 cups milk, the remaining 1/3 cup brown sugar, and the salt. Bring to a boil over medium heat. Stir the cornstarch mixture into the boiling milk mixture and cook, stirring, until thickened, about 4 minutes. In a small bowl, lightly beat the egg. Gradually whisk some of the hot milk mixture into the egg, then whisk the warmed egg mixture back into the saucepan. Return to the heat and cook, whisking constantly, for about 1 minute. Remove from the heat and stir in butter and vanilla. Spoon into 4 desert bowls and refrigerate until chilled, about 1 hour. With a #21 star tip and a pastry bag, pipe the whipped cream on top of the pudding (or use a spoon to form small dollops) and serve. Helpful hint: Mixing the cornstarch with a small amount of milk helps prevent the cornstarch from forming lumps when it's added to the hot milk. Serves 4 Working time: 15 min. Total time: 15 min plus chilling time (Source: TIME LIFE cookbook)

Lemonade Cupcakes

A Summer Pleasure!! CUPCAKES: 1 cup plus 2 tbls all-purpose flour 1 tsp baking powder 1/4 tsp salt 1 cup sugar 1/2 cup unsalted butter, softened 2 eggs 1 tsp grated lemon peel 1 tsp vanilla extract 1/3 cup prepared pink or yellow lemonade  FROSTING:  1/2 cup unsalted butter, softened  2-4 tblsp prepared pink or yellow lemonade 1 tsp vanilla extract 3 cups powdered sugar 5-6 drops yellow or red food coloring 1/4 cup sparkling white sugar  Heat oven to 350 degrees. Line 36 mini muffin cups with paper liners. Whisk flour,baking powder and salt in medium bowl. Beat sugar and 1/2 cup butter in large bowl at medium speed 1 minute or until blended and lighter in color. Add eggs one at a time,beating well after each addition. At low speed, beat in lemon peel and 1 tsp vanilla. Beat in flour mixture in two parts alternately with 1/3 cup lemonade until blended and smooth, beginning and ending with flour mixture. Fill each muffin cup with scant 1 1/2 tblsp batter. Bake 20 min. or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove cupcakes; cool completely on wire rack. Beat 1/2 cup butter, 2 tblsp of the lemonade and 1 tsp vanilla in large bowl at medium speed 1 minute or until creamy. At low speed, slowly beat in powdered sugar, adding additional lemonade 1 tsp at a tme, if necessary, for desired consistency. Beat in food coloring. Spread frosting over cupcakes; sprinkle with sparkling sugar.Makes 36 mini cupcakes. (Source: Cooking Club magazine-summer 2012)

Grandma's Hot Fruit Compote

1 (16oz) can peaches 1 (16oz) can pineapple chunks 1 (16oz) can pitted plums cinnamon,sherry(not cooking) 1 (16oz) can pears 1 (10oz) pkg frozen strawberries 1 stick butter brown sugar  Preheat oven to 350 degrees. Drain can fruit thouroughly. Layer fruits in casserole dish and on each layer add slices of butter,cinnamon and brown sugar. Pour a generous dose of sherry over all. Bake covered for 45 min. (May be made ahead and heated later. Freezes well.) Delicious:)
(Source: Cooks.com)

Berry Compote

I got a request to post this recipe so here it is:)  1 quart blackberries, strawberries or blueberries  Make sugar syrup by combining berries to 1 cup boiling water and 1/2 -3/4 cup sugar depending on the sweetness of berries. Place berries in a bowl and cover with boiling syrup. Chill and serve. (Source:Cooks.com)

Crock Pot Macaroni and Cheese

8 oz macaroni 3 cups sharp grated cheese 2 eggs 1 large can evaporated milk(not condensed milk) 1 1/2 cup regular milk 1 stick butter, melted. Cook macaroni and drain. Add cheese, pour in crock pot(spray with PAM or oil) Add butter. Beat eggs and mix with both milks, add to macaroni mixture. Mix and cook on low for 3-4 hours. NOTE:  To make more, use 16 oz macaroni and add some extra milk. (Source: Cooks.com)      

Sloppy Joe Barbeque

1 lb hamburger 1 yellow onion salt(to taste)pepper(to taste) 1 can tomato soup 1/4 cup brown sugar 1 tsp worchestershire sauce 1 tsp prepared mustard 1 bay leaf 3 or 4 tbls ketchup Dice onion and fry with the hamburger. Drain the hamburger. In a saucepan put hamburger, tomato soup, brown sugar, worchestshire sauce, mustard,ketchup and bay leaf. Stir well. Simmer 30 min. Serve on toasted hamburger bun. NOTE: This is the kind of mustard you put on hot dogs. Salt and pepper to taste. Taste good with coleslaw or macaroni salad:)

Pineapple Whiz

2 cups flour 2 cups sugar 2 tsps baking soda 2 eggs 1 can crushed pineapple  Mix all ingredients together. Pour into a large oblong cakepan. Bake at 350 degrees for 30-45 min. Icing:  1-pkg cream cheese(8oz) 1/2 stick margarine 1 tsp vanilla - powdered sugar  Mix together thoroughly, add powdered sugar until you reach the right consistency.

Pork Chops in Orange Sauce

1/4 tsp paprika 1/4 tsp pepper 4 boneless pork loin chops (6 oz each) 1/4 cup orange juice 2 tblsps sugar 6 whole cloves 1/2 tsp grated orange peel 2 tblsps all-purpose flour 1/4 cup cold water  Combine the paprika and pepper, rub over both sides of pork chops. In a large nonstick skillet, brown chops over med heat. Combine the orange juice, sugar, cloves and peel; pour over pork chops. Cover and simmer for 18-22 min or until meat juices run clear. Remove pork chops and keep warm. In a small bowl, combine flour and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 min or until thickened. Discard cloves. Serve sauce over pork chops. YIELD: 4 servings.