Bean Dip

 

1 lb. hamburger, browned 

toco sauce

1 lg. onion, chopped & sauted

(1) 12 oz. can refried beans 

8 oz. cheddar 

8 oz. mozzarella

Put into a crock pot. Heat until cheese is melted. Stir. Serve with chips.

Canadian Bacon Poppyseed Buns

1/2 c. butter, softened

1/4 c. mustard 

2 T. minced onions

1 T. poppyseeds

12 potato rolls, sliced open

12 slices Canadian bacon

Mix first four ingredients. Spread on both sides of rolls. Place a slice of bacon on bottom half of each roll; replace tops. Wrap in foil and bake at 350 degrees for 30 minutes.

 

Corned Beef Sandwich Filling

 

1 can corned beef

1 pkg. dry onion soup mix

8 oz. sour cream

Combine ingredients and place in a casserole dish. Cover and bake at 300 degrees for 15-20 minutes. Serve on buns. 

Beef & Cream Cheese Hot Rolls

 

24 dinner rolls, sliced open

8 oz. cream cheese, softened

1/8 c. milk

? oz. dried beef

onion salt

Combine cream cheese and milk; spread on bottom halves of rolls. Cut dried beef with kitchen shears and spread on rolls. Lightly sprinkle with onion salt. Put tops on rolls and wrap in foil. Bake at 300 degrees for 20 minutes. 

Shrimp Dip

8 oz. cream cheese, softened

1/3 c. cream 

2 T. lemon juice

1/8 t. Worcestershire sauce

3/4 c. cooked or canned shrimp, drained

Dice shrimp. Combine all ingredients. Serve with chips, crackers, or vegetables. 

Grandma's Sweet Sourdough Bread (Fred Bread)

(This is not the traditional San Francisco style sour dough. The bread is very soft and sweet in flavor. In order to make this bread, you need an established starter. If you don't have access to one, it may be possible to create one using the ingredients used to feed the starter. I have not tried this, so I don't know how it would turn out.))

To feed the starter:

1/2 c. sugar

3 T.  instant potatoes

1 c. warm water

Remove existing starter from refrigerator: Mix together the above ingredients in a separate bowl, then add to starter and mix slightly. Leave the starter out of the refrigerator 8-12 hours after feeding. This does not rise--only bubbles. After 12 hours, stir the starter and take out one cup to make bread (or to discard), and return the remaining starter to the refrigerator until time to feed again.

To make bread: 

Mix together in large bowl:

6 c. bread flour--unsifted

1/2 c. sugar

1 T. salt

Mix together in small bowl:

1 c. starter

1/2 c. melted coconut oil

1 1/2 c.  warm water

Mix all ingredients together in a large bowl. Dough is usually fairly soft and looks dry like biscuit dough. Sometimes it appears sticky, but this does not make a difference in the results. After dough is mixed, transfer to a larger greased bowl, and turn dough over once to grease all sides. Cover loosely with (if air is dry- plastic wrap and) a towel and let stand 8-12 hours to rise. After 8-12 hours, punch the dough down. Knead a little. Divide into 3 or 4 parts (depending on size of pan). Knead each part on a floured board 8-10 times. Put into greased (bottom and sides all the way to the top) loaf pans and brush tops of loaves with it. Cover pans loosely with waxed paper or foil (brush sides of paper next to dough with oil too) and cover all loosely with a towel. Let rise out of draft for 8-12 hours. After the dough has risen for 8-12 hours, bake at 350 for 30-40 minutes or until golden brown. Brush tops with melted butter and let cool on a rack. Store in the refrigerator or freeze.

REMEMBER: Feed the starter every 3-5 days to keep it from going flat. Let stand out of the refrigerator 8-12 hours after feeding.

Elsie’s Grandma’s Chicken Salad

2 c. cooked chicken, chopped

1 c. celery, biased sliced

1 c. green grapes (cut in half)

1/2 c. mayonnaise 

salt, pepper, nutmeg

1/2 c. sliced almonds

1 boiled egg, chopped 

Mix all ingredients, except nuts. Add nuts last.

Caroline’s Rhubarb Coffee Cake

 

2 eggs

1¼ c. sugar


1  t. baking soda


½ t. salt


2 c. flour

1 c. sour cream

2 ½ c.  fresh rhubarb (or thawed frozen)

Crumble Topping:

1 c. sugar

¼ c. flour

¼ c. butter (unsalted)

1 T. cinnamon

Preheat oven to 350 degrees and grease a 9X13 baking pan. In a large mixing bowl combine egg, flour, sour cream, salt, baking soda and sugar, using an electric mixer on low speed. Increase to medium speed and beat about 1 minute. Fold in rhubarb. Pour into prepared cake pan. 

Topping: In a medium bowl, combine sugar, flour and cinnamon. Cut butter into flour and sugar mixture. Mix until crumbly.  Sprinkle crumb topping over top of cake batter.

Bake for 45-50 minutes or until cake tester comes out clean. Cool on wire rack.

Scalloped Onions

12 medium onions

1½ T. butter

1½ T. flour

½ t. salt

Dash of pepper

1 T. parsley flakes

1 c. milk

Peel onion; cut in wedges and cook until almost tender. Drain well. Melt butter;

add flour and stir well. Add milk and cook until thickened. Add parsley flakes. Mix with drained onions. Put in a 1½ quart casserole. Bake at 350° for ½ hour.

Greek Quinoa Salad

 

1/4 c. + 2 T. extra-virgin olive oil, divided

1 med. onion, finely chopped (1 1/2 c.)

2 cloves garlic, minced (1 T.)

Kosher salt and freshly ground pepper

1 c. quinoa, rinsed & drained several times

2 c. halved cherry tomatoes (12 oz.)

1 bell pepper, cut in 1/2 in. pieces (1 c.)

4 mini cucumbers- peeled, halved, & cut into 1/2 in. pieces (1 1/2 c.)

1/2 c. kalamata olives, halved & pitted

2 T. red wine vinegar 

6 oz. crumbled feta

1 c. fresh parsley leaves, coarsely chopped 

1 c. fresh mint leaves, coarsely chopped (optional)

pepproncini for serving (optional)

Heat med. saucepan over med. high heat. Swirl in 2 T. oil. Add in onion and garlic; season with salt and pepper. Cook for about 3-4 min., stirring occasionally, until onion is translucent. Transfer onion mixture to large bowl. Return pan to med. high heat. Add quinoa, 1/2 t. salt, & 1 1/2 c. water. Bring to simmer, reduce heat to low, and cooked covered until water is absorbed and quinoa is tender (about 14 min.) Remove from heat and let stand covered for 10 min. Fluff with fork and add to bowl. Let cool to room temperature. Add tomatoes, peppers, cukes, olives, vinegar, remaining oil, feta, and parsley. Add optional ingredients, if desired. Season with salt and pepper. Serves 6.

Cooks notes: Could use some red onion- add chicken, chives- substitute balsamic, lemon juice. 

Barbecue Hot Dogs

1 lb. hot dogs

2 T. butter, melted 

1 can tomato soup

1/4 c. water

1/4 c. brown sugar

3 T. vinegar 

1 T. Worcestershire sauce

1 T. lemon juice 

1/2 onion, sliced

1/4 green pepper, sliced

Combine in a saucepan. Simmer 25 minutes. 

Hot Chicken Salad

 

2 c. cubed cooked chicken

2 c. thinly sliced celery

2 c. 1/4 in. toasted bread cubes, divided 

1 c. mayonnaise

1/2 c. toastad chopped almonds

2 T. lemon juice

2 t. grated onion

1/2 t. salt

1/2 c. shredded cheddar cheese

Preheat oven to 450 degrees. Combine all ingredients except cheese and 1 cup of bread cubes. Pile lightly into 6 individual casserole dishes. Sprinkle with cheese and remaining bread cubes. Bake for 10-15 minutes. 

Chocolate Cream Cake

1 c. water, boiling
2 squares Bakers unsweetened chocolate
1/2 c. butter
1 t. vanilla
1 3/4 c. brown sugar
2 eggs
1 3/4 c. + 2 T. flour
1 t. baking soda
1/4 t. salt
1/2 c. sour cream

Preheat oven to 325 degrees. Melt chocolate in water; cool. Meanwhile, cream butter, vanilla, and sugar. Add egg, one at a time, and mix well. Combine dry ingredients and slowly mix into butter mixture. Stir in sour cream, then slowly add in the chocolate mixture. Place in a prepared cake pan (size?) and bake for 75 minutes.

Butter Pecan Crunch Dessert

 

16 graham crackers, crushed

16 soda crackers, crushed

1 stick butter, melted

2 pkg. instant vanilla pudding

1 3/4 c. milk

1 qt. butter pecan ice cream, softened

1 c. heavy cream, whipped 

6 Heath bars, crushed

Combine first three ingredients and pat firmly into a 9X13 inch pan. Refrigerate while making filling. Combine the pudding mix with the milk. Mix 2 minutes then fold in the ice cream. Spread on the crust and let set. Frost with the whipped cream and sprinkle Heath bar crumbs on top. Refrigerate until ready to serve. 

Wilted Lettuce

 1/2 head iceberg lettuce, cut very fine

1/2 medium onion, diced fine

3 slices bacon

1/2 c. white vinegar 

Mix lettuce and onion. Fry bacon, reserve grease. Crumble bacon, mix with lettuce. Pour vinegar into bacon grease; heat. Pour over the lettuce mixture. 

“Booskal” Cabbage and Potatoes

 

6 potatoes, peeled and cubed

1 t. salt

1/2 head of cabbage, cubed

milk

Boil together until tender. Drain and mash. If stuff, add a small amount of milk. Serve with meat and salad. 

Chinese Chicken

12 chicken thighs

1/3 c. ketchup

1/3 c. soy sauce

2/3 c. sugar

1/2 t. salt

1/4 c. red wine

2 t. ginger

 3 medium cloves garlic, minced fine 

Mix marinade ingredients and marinate chicken. Place in a foil lined pan and bake at 350 degrees for 40 minutes, basting with marinade every 15 minutes. Use cooked marinade as sauce for rice. 

Robyn's Tuna Casserole

5  oz. can tuna, drained
10.5 oz. cream of mushroom soup
1/2 c. fresh mushrooms, sliced
1 stalk broccoli, cut in small pieces
medium onion, diced
1/4 c. Miracle Whip 
12 oz. macaroni noodles, cooked

bread crumbs (can sautéd in butter first)

Combine first 7 ingredients. Sprinkled bread crumbs on top. Bake at 375 degrees for 1 hour.

Fresh Strawberry Pie

 

1 c. sugar

3 heaped T. corn starch

1 c. water

2 T. light corn syrup 

1/4 c. strawberry jello (powder?)

1 quart whole strawberries, washed

1 pie shell, baked

Combine sugar, cornstarch, water, and corn syrup in a small saucepan. Cook until thick and clear, stirring continuously. Stir in the jello powder until dissolved. Cool. Add strawberries. Pour into prebaked pie shell. Serve with whipped cream.

Rhubarb Pie

4 c. diced rhubarb
1 c. sugar
1 T. flour
pinch of salt
2 eggs, beaten
1/2 c. heavy whipping cream
1 t. cinnamon
9” unbaked pie shell

Preheat oven to 350 degrees. Place rhubarb in pie shell. In a bowl, combine sugar, flour, and salt. Slowly mix in eggs and cream. Pour mixture over rhubarb. Sprinkle cinnamon on top. Bake for about an hour.