Lael Henderson, Recipe #9
3-4 chicken half breasts cooked and cubed
1 - 12 oz pkg. Rainbow Rotelle Pasta–cooked and rinsed to cool
3 celery stalks diced
1 can sliced olives
3 green onions sliced
2/3 cup slivered almonds
2 apples cut in bite sized pieces
2 cups grapes halved (red grapes preferred)
1 16 oz. Bottle of Kraft Coleslaw dressing
Fold ingredients together and make up the day before so that it can season.
Serve on lettuce leaf cup if desired. Stores well in a tupperware container.
(serves 12)
A Henderson Family Bridal Shower Favorite
Saturday, February 28, 2009
Thursday, February 26, 2009
NUT CAKE
Nita Beasley, Recipe #5
from her Aunt Emma Hatfield Park 1924
from her Aunt Emma Hatfuled Park 1924
from her Aunt Emma Hatfield Park 1924
from her Aunt Emma Hatfuled Park 1924
Sunday, February 22, 2009
CHEX MIX WITH CARMEL TOPPING
Lael Henderson, Recipe #8
Melt 1 cube of margarine or butter (1 ½ cubes)
1/4 cup light Karo syrup (1/3 cup)
2/3 cup white sugar (1 cup)
1 Teaspoon vanilla (1 ½ Teaspoon)
Boil for 2 ½ minutes and then pour over one box of Chex.
Store in a plastic container to keep soft.
(See measurements in parenthesis to do 1 ½ sauce recipe when using the largest box of Chex)
This is one of our favorite "snacks"
Saturday, February 21, 2009
BUTTER FROSTING
Fay Bailey, Recipe #1
2 cups sugar
½ c of milk
1 stick butter
touch of vanilla
Bring all ingredients to a rolling boil, cook 2 to 3 minutes.
Take from heat, beat until it gets a little firm, put on cake while still a little runny,
Bake a devils food cake in 5 thin layers, then put on the butter frosting.
So very good, doesn’t last very long.
This recipe came from my mother-in-law about 45 years ago.
Our family has always enjoyed it.
2 cups sugar
½ c of milk
1 stick butter
touch of vanilla
Bring all ingredients to a rolling boil, cook 2 to 3 minutes.
Take from heat, beat until it gets a little firm, put on cake while still a little runny,
Bake a devils food cake in 5 thin layers, then put on the butter frosting.
So very good, doesn’t last very long.
This recipe came from my mother-in-law about 45 years ago.
Our family has always enjoyed it.
HEARTY BROCCOLI VEGETABLE SOUP
Julie Baldwin, Devin Baldwin, Recipe #11
Ingredients:
3 tablespoons chicken bouillon
8 cups water
4 to 6 potatoes
2 cups chopped carrots
1 cup diced onion
4 cups chopped broccoli
1 cup diced celery
½ cup butter or margarine
¾ cup flour
1 cup Cheese Whiz
parsley
Directions:
1. In a 4-quart soup pan dissolve bouillon in boiling water.
2. Add potatoes, carrots, onion, broccoli, and celery.
3. Cook on medium heat 20 to 25 minutes or until tender.
4. In a large frying pan, melt margarine then slowly stir in flour.
5. Stir margarine and flour in with the vegetables.
6. Stir in Cheese Whiz.
7. Continue to cook on low heat until soup is thoroughly heated.
8. Garnish with fresh parsley.
Recipe adapted from Hearty Broccoli Vegetable Soup p17 in 101 Things to Do With a Potato
This was really yummy! This soup + Homemade bread= Very happy full people.
Ingredients:
3 tablespoons chicken bouillon
8 cups water
4 to 6 potatoes
2 cups chopped carrots
1 cup diced onion
4 cups chopped broccoli
1 cup diced celery
½ cup butter or margarine
¾ cup flour
1 cup Cheese Whiz
parsley
Directions:
1. In a 4-quart soup pan dissolve bouillon in boiling water.
2. Add potatoes, carrots, onion, broccoli, and celery.
3. Cook on medium heat 20 to 25 minutes or until tender.
4. In a large frying pan, melt margarine then slowly stir in flour.
5. Stir margarine and flour in with the vegetables.
6. Stir in Cheese Whiz.
7. Continue to cook on low heat until soup is thoroughly heated.
8. Garnish with fresh parsley.
Recipe adapted from Hearty Broccoli Vegetable Soup p17 in 101 Things to Do With a Potato
This was really yummy! This soup + Homemade bread= Very happy full people.
Tuesday, February 17, 2009
COUNTRY SALISBURY STEAK
Melissa Giles, Briant Giles, Recipe #7
Prep Time: 10 minutes
Total Time: 35 minutes
Makes: 6 servings
Ingredients:
1 1/2 extra lean ground beef
1 pkg. (6 oz) STOVE TOP stuffing mix for chicken
1 1/2 cups water, divided
3/4 cup chopped onions
1 pkg. (8oz) fresh mushrooms, sliced
1/2 cup Original Barbecue Sauce
Preheat oven to 375F.
Mix meat, stuffing mix, 1 1/4 cups of the water and the onions until well blended.
Prep Time: 10 minutes
Total Time: 35 minutes
Makes: 6 servings
Ingredients:
1 1/2 extra lean ground beef
1 pkg. (6 oz) STOVE TOP stuffing mix for chicken
1 1/2 cups water, divided
3/4 cup chopped onions
1 pkg. (8oz) fresh mushrooms, sliced
1/2 cup Original Barbecue Sauce
Preheat oven to 375F.
Mix meat, stuffing mix, 1 1/4 cups of the water and the onions until well blended.
Shape into six 1/2 inch oval patties.
Place on 15x10x1 inch baking pan.
Bake 25 minutes or until cooked through (160F).
Meanwhile, spray large nonstick skillet with cooking spray.
Add mushrooms; cook on medium-high heat 5 min. or until lightly browned, stirring occasionally.
Add barbecue sauce and remaining 1/4 cup water.
Reduce heat to low. Cook 1 to 2 min.
Cook 1/2 or until sauce is heated through.
Serve over the patties.
compliments to Kat Baldwin
Tuesday, February 10, 2009
HAMBURGER VEGETABLE SOUP
Kathy Baldwin, Vic Baldwin, Recipe #9
1 diced onion
3 diced potatoes
3 diced carrots
3 diced stalks celery
½ diced green pepper
1 can tomato soup
2 tsp. chili powder
½ small head cabbage, sliced
1 1-lb. can tomatoes, chopped
1 lb hamburger
Brown meat and add salt, pepper, garlic to taste.
Add rest of ingredients and enough water to cover.
Simmer 2 hours.
I usually double this recipe. Makes about 1 ½ gallons. I usually add homemade salsa along with the tomato soup. During summer, when tomatoes are plentiful, I add fresh tomatoes. I rinse out all the catsup bottles, any tomato based things like barbeque sauce. I leave out the chili powder because the salsa is the spicing. I don't add any other spices.
(recipe Kathy Baldwin got from Maxine Sommer)
1 diced onion
3 diced potatoes
3 diced carrots
3 diced stalks celery
½ diced green pepper
1 can tomato soup
2 tsp. chili powder
½ small head cabbage, sliced
1 1-lb. can tomatoes, chopped
1 lb hamburger
Brown meat and add salt, pepper, garlic to taste.
Add rest of ingredients and enough water to cover.
Simmer 2 hours.
I usually double this recipe. Makes about 1 ½ gallons. I usually add homemade salsa along with the tomato soup. During summer, when tomatoes are plentiful, I add fresh tomatoes. I rinse out all the catsup bottles, any tomato based things like barbeque sauce. I leave out the chili powder because the salsa is the spicing. I don't add any other spices.
(recipe Kathy Baldwin got from Maxine Sommer)
CREAMY CHICKEN TORTILLA SOUP
Julie Baldwin, Devin Baldwin, Recipe #10
Ingredients:
2 cans (14.5 oz) diced tomatoes & green chilies
2 cans (14.5 oz) chicken broth
1 can (16 oz) Refried beans
1 can whole kernel corn
2 cups shredded cooked chicken
tortilla chips
cheese
Directions:
1. Combine tomatoes and broth in medium saucepan.
2. Stir in beans and corn.
3. Bring to a boil and reduce heat to low and simmer 5 minutes stirring frequently.
4. Add chicken and heat through.
5. Top with tortilla chips and cheese.
Recipe from Rosarita No-Fat Traditional Refried Beans Can 2008
WENDY'S FUNERAL POTATOES
Julie Baldwin, Devin Baldwin, Recipe #9
Ingredients:
6-8 Potatoes
1 cube margarine
1/3 cup onion
2 cans cream of chicken soup
8 oz sour cream
2 cups grated mild cheddar cheese
4 to 6 large handfuls of con flakes
2 tablespoons margarine
Directions:
1. Cook and grate potatoes. (It is easier to grate the potatoes if you don't peal them first.)
2. Melt 1 cube margarine.
3. Mix margarine, onion, cream of chicken soup, and sour cream in large bowl.
4. Pour in potatoes and mix.
5. Put in a 9x13 dish and cover with cheese.
6. For topping melt 2 tablespoons of margarine.
7. Put 4 to 6 large handfuls of corn flakes in a bag with melted margarine.
8. Crush and mix.
9. Spread over potatoes and cheese.
10. Bake at 350 for 1 hour.
Recipe from Wendy Henderson
Ingredients:
6-8 Potatoes
1 cube margarine
1/3 cup onion
2 cans cream of chicken soup
8 oz sour cream
2 cups grated mild cheddar cheese
4 to 6 large handfuls of con flakes
2 tablespoons margarine
Directions:
1. Cook and grate potatoes. (It is easier to grate the potatoes if you don't peal them first.)
2. Melt 1 cube margarine.
3. Mix margarine, onion, cream of chicken soup, and sour cream in large bowl.
4. Pour in potatoes and mix.
5. Put in a 9x13 dish and cover with cheese.
6. For topping melt 2 tablespoons of margarine.
7. Put 4 to 6 large handfuls of corn flakes in a bag with melted margarine.
8. Crush and mix.
9. Spread over potatoes and cheese.
10. Bake at 350 for 1 hour.
Recipe from Wendy Henderson
PEANUT BUTTER RICE KRISPIES
Julie Baldwin, Devin Baldwin, Recipe #8
Ingredients:
1 cup sugar
½ cup margarine
1 cup light corn syrup
1 cup peanut butter
½ package butterscotch chips
6 ½ cups rice krispies
Directions:
1. Combine sugar, margarine, and light corn syrup.
2. Bring to a boil.
3. Blend in peanut butter and butterscotch chips until melted.
4. Pour over rice krispies.
Recipe from Tammy Lunceford Fredrickson
Monday, February 9, 2009
HAZEL'S PUMPKIN PIE
Nita Beasley, Recipe #1
from her Aunt Emma Hatfield Park 1924
Nita Beasley's Aunt Remona Hatfield Hill 1931
Sunday, February 8, 2009
RANCH-STYLE CHEESE BALL
Lael Henderson, Recipe #7
1 package Hidden Valley Ranch salad dressing mix
½ cup Mayonaise
½ cup milk
8 ounces cream cheese, softened
1/4 cup chopped onion (or 1 Tablespoon dried onion)
1 teaspoon Beau Monde seasoning
2 cups shredded Cheddar cheeseCombine all ingredients in food processor.
Process for 30 to 45 seconds or until well mixed.
(Can also just add ingredients to softened cream cheese and mix well with a wooden spoon)
Shape into ball; place on serving plate.
Sprinkle with additional dilweed . Serve with assorted crackers.
Yield: 1 cheese ball.
From The Beta Sigma Phi Cookbook–Pam Allen of Aurelia, Iowa
Note: I usually don't form it into a ball--just put it in a dish with a lid and store it in the fridge that way.
ROZ'S CORN BREAD
Lael Henderson, Recipe #6
1 cup melted margarine
Add 1 1/4 cup of sugar and stir well
Blend in 4 eggs
Add 2 cups of buttermilk with 1 teaspoon of baking powder in it
Stir and blend well
Add 2 cups yellow cornmeal
and 2 cups white flour
and 1 teaspoon salt
Pour into 9 x 13 pan, greased.
Cook at 350 degrees for 35 minutes
Yield: 12 servings
Recipe from Roz Capell
HOMEMADE STOVETOP STUFFING
Chantelle Baldwin, Chris Baldwin, Recipe #6
1 Large onion (can add celery or other favorites)
1 (1 LB) loaf of bread (cut in to 1 inch cubes)
Butter (to desired taste)
Poultry Seasoning (to Taste)
Salt (to Taste)
Pepper (to Taste)
1 cup or one can Chicken Stock or chicken broth
Brown onions in butter in a large soup pot till softened.
In another pan brown bread in butter until cubes are somewhat dry.
Do not dump all the bread cubes in at once, do them in batches.
Once bread is all done set aside till later.
Add chicken stock to onions and add seasoning to taste.
Bring stock to just a boil, then add bread in batches to make sure it is mixed well.
When well mixed, remove from heat and serve.
SOUR CREAM CHICKEN TENDERS & NOODLES
Kathy Baldwin, Vic Baldwin, Recipe #8
¼ cup butter
3 lbs chicken tenders cut in half
Saute about 25 minutes & add2 cubs onions sliced and quartered
Saute 5 minutes more and add
1 ½ TB season salt & a tsp lemon pepper
2 cups sour cream & 1 cup milk
½ cup parmesan cheese
1 ½ - 12 oz. pkgs crinkle egg noodles cooked in 4 qts water & 1 TBS salt for 7 minutes.
1 16 oz. pkg. frozen petite peas – add to noodles then turn to high and bring to boil. Boil 1 minute and drain.
Mix all together in 12 x 18 pan. Sprinkle with parmesan cheese & parsley flakes.
Bake 15 minutes @ 425 degrees.
Original recipe by Rex Coles
PANCAKES / WAFFLES
Kathy Baldwin, Vic Baldwin, Recipe #7
2 cups flour (I use half whole wheat flour)
1 TB sugar
Pinch of salt
1 TB baking powder
Mix these dry ingredients together before adding :
1 TB oil
1 egg
2 cups milk (you can use buttermilk, half & half, cream if you have access to whole milk – if you use cream, cut down on the oil)
Get your grill hot and oil the grill before the 1st batch – you don't need to continue to use oil unless your pan sticks. Makes about 6 waffles and 18 pancakes depending on the size you make them.
The kids are always asking for my pancake recipe – it is in the back of my High School home ec book. I have made it so many times that it is memorized and I have changed it a little.
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