Recipes from the
kitchens of the
Castle Family Cousins
Compiled by
Mary Ann Laun
Christmas 2004
Salad dressings, Salads and Soups
Who’s Who ???
2 bunches of
cilantro
(I just chop
off the stem ends about an inch up and throw it away.
Chop the
rest up and throw it in a bowl.)
1
can whole corn drained
2
diced tomatoes
1/2c.
chopped green onions
1
can drained black eyed peas
When ready
to assemble dip,
add
2 avocados peeled and diced
Dressing
2
Tbsp. seasoned rice vinegar
2
tsp tabasco sauce
1
tsp. vegetable oil or canola oil
Mix
together and pour dressing over it. Mix well
This
is best when done just a couple of hours ahead of time.
You
can chop everything up the day before but wait a couple hours ahead of serving
to put the dressing on.
Serve
it with either Doritos or Tostidos.
Recipe contributed by Janna Stevens
1 bottle catsup
1 ½ c. oil
1 T. horseradish
2 T. Worcestershire
1/3 c. sugar
1 ½ t. salt
¼ t. pepper
¼ c. vinegar
garlic to taste,
flakes or fresh
Mix
thoroughly. We like it on just lettuce
too!
Recipe contributed by Janna Stevens
From
1 an tomato soup
1 ½ c. olive oil
¾ c. vinegar
½ c. sugar or
substitute
from Janna’s files:
1 can tomato
soup
1 ½ c. oil
¾ c. vinegar
1 t. salt
½ t. pepper
½ t. paprika
1 t.
Worcestershire sauce
1 t. dry mustard
¼ c. sugar
1 t. minced
onion
1 peeled clove
garlic
Recipes contributed by Georgia Blair Mattson and Janna
Stevens
12 oz. spiral
shaped pasta
2 medium
tomatoes chopped
1 medium green
pepper chopped
4 oz. thinly
sliced salami, cut into strips
1/3 c. grated
parmesan cheese
¼ c. finely
chopped red onion
¼ c. finely
chopped parsley
pepper
Dressing:
¼ c. white wine
vinegar
2 t. Dijon
mustard
1 clove garlic,
minced
½ t. dried basic
leaves
¼ t. sugar
¾ c. olive oil
Recipe contributed by Janna Stevens, Susan Bernard and
Robin Watts
3 c. peeled
apples
1 c. orange
juice
1 c. diced
celery
¼ c. chopped
walnuts
dash salt
mayonnaise or
salad dressing
lettuce
1 unpeeled red
apple, cut in wedges
1 c. orange sections
1 c. grapefruit sections
1 lb. Tokay grapes
1. Cover the diced apples with orange juice
and let stand a few minutes.
2. Drain and combine celery, walnuts and
salt; add enough mayonnaise to moisten.
3. Cover large plate with lettuce. Place the Waldorf salad in a mound in the
center.
4. As the apple wedges are cut, drop them n
the orange juice, then remove and drain.
Press the apple wedges skin side out, into the mound of Waldorf salad.
5. Arrange alternate portions of orange and
grapefruit sections on lettuce around salad.
Place clusters of grapes between grapefruit and orange groups. Garnish with mayonnaise.
Recipe contributed by Janna Stevens, Susan Bernard,
and Robin Watts
1 small package
green jello
1 cup hot water
8 oz. package
cream cheese
1 c. drained and
crushed pineapple
8 oz
whipping/all purpose cream
½ - 1 cup chopped nuts (as you like)
Dissolve jello
in water and let it get syrupy in fridge.
Stir cream
cheese until soft. Add cream.
Beat at high
speed until it looks like cream is a little whipped.
Add jello and
pineapple. Mix well. Add nuts.
Put in jello mold.
Recipe contributed by Pat Allen
2 c.
pineapple juice cooked to boiling with
2 small
vanilla pudding
cool
slightly.
Add to
cooled mixture:
2 large
cans mandarin orange slices (use juice to make 2 cups)
2 large
can chuck pineapple
1 c.
chopped Maraschino cherries
Fold in 2
bananas before serving.
Recipe contributed by Georgia Blair Mattson
Dressing --
Single recipe
whisk together:
1 t. salt
1 t. pepper
1/2 c. oil (maybe 1/8-1/4 c. more oil if the head of cabbage is huge)
4 T. sugar
6 T. seasoned rice vinegar
Top Ramen noodles seasoning packet
Splash sesame oil if you have it handy
Toss dressing 1/2 hour before serving with:
1 green cabbage, shredded
One bunch green onions
4 oz. sliced almonds (toasted in the oven)
4 oz. sunflower seeds (toasted in the oven or use dry roasted from jar)
2 packages of uncooked Top Ramen noodles (broken up)
(You can toast them a little in the oven if you like)
It is easy to prepare the cabbage ahead of time.
Add the broken up noodles, nuts, and dressing at the last minute.
A family favorite!
Contributed by Susan
Pruett Miali and Mary Ann Pruett Laun
2 bunches
broccoli, flowerets only
1/4 lb.
sunflower seeds
1/2 lb.
bacon cooked and crispy
dressing:
1 c. mayo
1/3 c.
sugar
2 T apple cider vinegar
1/2 c.
onion, finely chopped
Prepare dressing
and toss with salad at least 1 hour before serving.
***Alternate
dressing: (Jeff gave the thumbs up)
2/3 c.
mayo and 1/3 c. light sour cream
2 T.
seasoned rice vinegar
Recipe contributed by
Marcy DeKruyf
1 cup onion
(and/or leeks)
1 cup celery,
diced
leftover turkey
bones and meat
1 can Cream of
Chicken soup
1/2 lb. medium
egg noodles
Chop onion and
celery and saute it in a little olive oil.
Add enough
chicken stock (and/or water) to cover
turkey bones. Gently simmer until most of the turkey meat
falls off of the bones.
Remove bones.
Remove any excess meat from the bones and add it to the soup pot.
Cool broth…and
skim any fat off of the top.
Re-heat and
blend in 1 can of Campbell's cream of chicken soup (fat free).
Add medium egg
noodles and cook until just done.
(Don't overdo it
or it will be mushy).
Serve
immediately with green peas sprinkled on top.
Max said her
mother used to serve this over mashed potatoes…
but we both
agreed, it was too much starch
Recipe contributed by Mary Ann Laun
1 lb. split peas
1 ham bone
1 1/2 c. onion
or leek
1/2 t pepper
1/4 t. crushed
marjoram
bay leaf
1 c. diced
celery carrots, 1 grated potato
Rinse peas. Combine with 2 qts water, hambone, onion,
spices.
Boil and reduce
heat. Simmer 1 1/2 hours. Stir occasionally.
Remove bone and
leaf and cut off meat and dice. Return
meat and add vegetables.
Cook slowly
uncovered 30-40 minutes.
Recipe contributed by Mary Ann Laun
1 cup sliced
carrots
½ c. diced
celery
1/3 c. chopped
onions
1 T. olive oil
5 c. water
4 c. chopped
cabbage
1 c. dry lentils
(rinsed and drained)
1 c. tomato
puree (or use stewed Italian tomatoes)
1 ½ t. sugar
1 ½ t. salt
½ t. ground
oregano
1/3 t. pepper
In soup kettle
add vegetables to olive oil and stir for 5 minutes.
Reduce heat,
cover and simmer about 45 minutes.
Recipe contributed by Georgia Blair Mattson
1 c.
shortening
1 t. salt
1 t.
vanilla
½ t.
baking soda
2 c.
sugar
1 egg
well beaten
5 or 6
cups flour
1 c. sour
cream
Bake in
moderate oven 375 degrees 12-15 minutes
Use 5 c.
flour for drop cookies and 6 for rolled.
For chocolate
drop cookies, use cocoa, nuts, chocolate drop.
Recipe contributed by Janna Stevens Susan Barnard
Another
version:
Cream:
2 c.
sugar
1 pound
butter
2 large
eggs
1 c. sour
cream with teaspoon of baking soda mixed in cream
Add:
1 t.
lemon
1 t. salt
1 t.
vanilla
2 tsp.
baking powder
Add
enough flour to stiffen dough (about 3 ½ cups)
Chill
dough.
Roll out
and cut. Sugar tops with white or
colored sugar.
Bake 375
on ungreased cookie sheets 8-10 minutes
Recipe contributed by Pat Allen
1 c. butter or
margarine
1 ½ c. powdered
sugar
1 egg
1 t. vanilla
½ t. almond
2 ½ c. flour
1 t. soda
1 t. cream of
tartar
¾ t. salt
Recipe contributed by Janna Stevens, Susan Bernard and
Robin Watts
1 c.
butter
1 ½ c.
powder sugar
1 egg
1 t.
vanilla
½ t.
almond extract
2 ½ c. flour
1 t. soda
1 t.
cream of tartar
¾ t. salt
Mix all
ingredients together.
Roll into
small balls and till in cinnamon and sugar mixture.
Bake at
375 degrees for 12-15 minutes.
Recipe contributed by Georgia Blair Mattson
Cream 1
cup shortening
1 cup
white sugar
1 cup
brown sugar (packed)
2 eggs
1 t.
vanilla
Sift
together: 1 ½ cups flour
1 tsp.
soda
1 tsp.
salt
add to
creamed mixture
Add: 2
cups quick oatmeal
½ cup
chopped nuts
Mix well.
Press and
mold into two long smooth rolls.
Wrap in
waxed paper. Chill several hours.
Slice and
bake at 400 degrees oven for 8-10 minutes or until light golden brown.
Recipe contributed by Janna Stevens, Susan Bernard and
Robin Watts
1 c. shortening
+ 2 T. oil
1 c. brown sugar
1 c. white sugar
1 c. peanut
butter
2 eggs
Mix all
together.
Add 2 ½ c. flour
2 t. soda
1 t. vanilla
½ t. salt
Bake 350 degrees
10-12 minutes
Recipe contributed by Janna Stevens
2 c.
shortening
1 ½ c. brown sugar
1 ½ c. sugar
4 eggs
2 tsp.
soda dissolved in 2 T. hot water
4 c.
flour
4 c.
oatmeal
1 pkg.
chocolate chips or raisins
1 c. nuts
1 t. salt
1 t.
vanilla
Recipe contributed by Roger Schuettke
1 c.
white sugar or ½ c. honey
1 c.
brown sugar
1 c.
peanut butter
1 t.
vanilla or lemon extract
2 eggs
1 c.
shortening
1 t.
cream of tartar
1 t.
baking powder
3 c.
flour (or 2 flour 2 oatmeal)
salt
Recipe contributed by Janna Stevens, Susan Bernard and
Robin Watts
1 c. applesauce
1 c. brown sugar
1 c. white sugar
1 c. shortening
– rounded
2 large eggs,
well-beaten
At least:
½ t. salt
1 t. cinnamon
1 t nutmeg (1/2 t.)
1 t. all spice
(1/2 t.)
½ t. cloves (1/4
t.)
1 t. baking soda
added to flour and 1 t. baking powder
1 c. ground
raisins
1 c. ground
dates
1 c. chopped
nuts (more is good)
Flour enough for
consistency of drop cookies
Note in corner
of recipe: 2 c. flour 3 c oatmeal
“My recipes are
similar to the one the colored lady gave the young bride.
‘Put all the
‘gredients in a bowl and stir them and bake ‘em.’
I am likely to
substitute marmalade, apple butter, dried prunes,
white raisins and etc. and etc. But still, the result is Applesauce cookies.
--December
1957 Alma Castle
Notes from Avis’
recipe:
1/2 t. cinnamon,
allspice, nutmeg
¼ t. cloves
Bake at 375 for
about 12 minutes
1 c. any kind of
fruit sauce (instead of applesauce)
2/3 c. salad
oil, instead of shortening
2 c. granola
(instead of oats)
1 c. oatmeal
The rest of the
recipe is the same. Bake as bar
cookie.
Optional: Put glaze on top and sprinkle cocoanut.
Recipe
contributed by Janna Stevens, Susan Bernard and Robin Watts
4 c. flour
1 t. cloves
1 T. cinnamon
¼ t. pepper
1 t. nutmeg
½ t. salt
1 t. baking soda
1 t. anise seed
1 T. cardamon
seed
2 T. shortening
2 ½ c. powdered
sugar
5 eggs,
separated
grated rind of a
lemon
¼ lb. candied
orange peel, finely chopped
½ lb. finely
chopped citron
Sift flour. Measure and add spices, salt and soda. Sift again.
Add anise seed
and cardamom seed
Cream
shortening. Add sugar gradually and beat
until light.
Add egg yolks
and beat well.
Add dry
ingredients and then lemon rind and fruit.
Beat egg whites
till stiff but not dry. Fold in.
Chill in refrigerator
for 1 hour
Shape into small
balls and place on a linen cloth. Let
stand uncovered overnight.
In the
morning, brush with a thin confectioners frosting and place on an ungreased
baking sheet.
Bake in a moderate over 350 degrees, 15-20 minutes. Makes about 9 dozen.
Confectioners
frosting:
2 c. powdered
sugar
2 T. hot water
or milk
1 t. vanilla or
almond flavoring
Recipe contributed by Roger Schuettke
1 c. shortening
2/3 c. sugar
1 c. molasses
¼ c. buttermilk
3 ½ c. flour
1 t. ginger
1 t. cloves
¼ t. nutmeg
2 t. soda
½ t. salt
Mix ingredients
together. Roll into balls. Roll in sugar.
Bake at 375 for
8-10 minutes.
Recipe contributed by Georgia Blair Mattson
4 eggs
1/3 c. sugar
½ t. salt
½ t. vanilla
3 c. milk
Add sugar, salt,
vanilla to beaten eggs.
Scald milk. Bake 375 30 minutes.
Nutmeg optional
Recipe contributed by Janna Stevens, Susan Bernard and
Robin Watts
2 c.
miniature marshmallows (20 large)
½ c. milk
Melt
above in double boiler and et aside to cool.
Melt 4 T. butter over hot water.
Add 2 c. cookie crumbs (half vanilla, half graham crackers)
Filling:
1 can
sour cherries
Drain and
add cold water to pie cherry juice to make 1 c. liquid.
Set pie
cherries aside.
1 c.
sugar, 3 T cornstarch, 1.8 t. salt.
Cook
until thick and glossy. Cool.
Add food coloring and almond flavoring.
Whip 1 c.
of whip cream. Fold in marshmallow
mixture.
Line bottom of oblong pan with half of cookie crumbs.
Add cherries and filling…
Add layer
of cream mix, top with cookie crumbs.
Each
serving could be served with whipped cream and cherry.
Recipe contributed by Roger Schuettke
½ c.
Crisco
1 c.
brown sugar
1 egg
½ t. salt
½ c. nuts
1 t. soda
1 t. each
cinnamon, cloves and nutmeg
1 c. sour milk
2 c. flour
Cream
sugar and Crisco. Add egg and beat.
Add flour
and spices alternately with milk. Add
nut and raisins. Loaf or layer.
Recipe contributed by Janna Stevens, Susan Bernard and
Robin Watts
1 pkg.
strawberry jello
½ c.
honey
pinch
salt
juice and
grated rind of one lemon
1/1/4 c.
hot water
Make up
and let set partially. Put honey in hot
water.
Whip one
large can Pet Milk very stiff.
Add to
Jello whipped milk and whip together.
Have
ready 2 cups of vanilla water crumbs.
Put on
top and bottom. Let sit over night.
Serves
12-15.
Recipe contributed by Janna Stevens, Susan Bernard and
Robin Watts
Roll biscuit
dough into rectangle 15 x 12. Spread
apples evenly over rectangle.
Sprinkle with
cinnamon and sugar. Roll up beginning at
one of the short sides.
Cut into 9
slices about 1 ½ inches thick.
Put slices cut
side down in ungreased square pan 9x9x2.
Apple juice over
slices. Bake until golden brown about 30
minutes.
Spoon syrup over
each serving.
Apple juice syrup:
2/3 c. sugar
2/3 c. apple juice
2/3 c. water
2 T. butter
Thicken a little
with cornstarch.
Recipe contributed by Janna Stevens, Susan Bernard and
Robin Watts
3 c. cut rhubarb
1 c. sugar
2 T. flour
2 eggs
½ c. raisins
2 T. butter
melted
Beat eggs
slightly, add sugar, flour, pinch of salt and melted butter.
Into this add
cut rhubarb and raisins.
Mix thoroughly
and pour into an unbaked pie shell.
Criss cross the
top. Bake 1 hour at 350.
Recipe contributed by Roger Schuettke
1/3 c. sugar
4 T. shortening
1 egg
¾ t. salt
2 c. flour
2/3 c. molasses
½ c. milk
1 ¼ c. ginger
¾ t. soda
Cream sugar,
shortening and egg.
Add molasses and milk along with the sifted dry ingredients.
Bake in moderate oven 350 degrees.
For nut cake, add one cup nuts.
For orange cake,
replace milk with orange juice. Cream in
grated rind.…
Recipe contributed by Janna Stevens, Susan Bernard and
Robin Watts
½ c. shortening
½ c. sugar
½ c. applesauce
3 cups flour
½ c. cocoa
1 t. baking
powder
2 t. baking
powder
1 t. salt
2 t. vanilla
½ t. cloves
1 t. cinnamon
Stir all
ingredients together.
Add hot
water…approximately 1 cup if batter is stiff.
Bake at 375
degrees for 50-60 minutes.
Recipe contributed by Georgia Blair Mattson
3 eggs
(or 2 eggs + 1 yolk)
24 oz.
package of cream cheese
2-3 T.
powdered sugar (or 3 Splenda packages)
2 T. rice
flour (allergic to wheat)
zest of 1
orange (1-2 teaspoonsful)
3 T.
vanilla (Pat used 1)
Blend
until soft. Add eggs. Blend again.
Add other
ingredients plus ¼ c. cream or milk.
Pour into
prepared spring form pan (or pie plate) and sprinkle with cinnamon.
To prepare
pan, mix: 1 cup butter (Pat uses ½ cube)
1 ½
crushed graham crackers
2 c.
crushed nuts
2 cups
ground rolled oats
Press
into pan.
Bake 375
35-40 minutes till cracked. Serve plain
or with fruit.
Recipe contributed by Pat Allen
1 lb pitted
dates
1 c. Krusteaz
baking mix (substitute for cake flour)
2 t. baking
powder (recipe for 4 tsp with cake flour)
1 c. sugar
4 eggs
(separate, mix yolks, whip-beat whites)
1 tsp. vanilla
extract
1 lb. whole
walnuts (best effort pieces)
Keep dates and
nuts as whole as possible. Mix flour,
sugar, 1 t. b.p.
Add egg yolks &
vanilla. Fold in beaten whites.
Bake 400 first 15 minutes (4 small loafs) then 20 min @300 with pan in 1 “
water in oven.
Recipe contributed by Roger Schuettke
½ pound butter
(1 cup)
1 c. sugar
1` t. almond
extract
5 eggs
1 t. vanilla
2 ½ c. flour
1 t. baking
powder, rounded
½ t. salt
1 pound white
raisins
1 ¾ fruit mix
nuts if desired
Bake 275 degrees
for 2 hours
Recipe contributed by Roger Schuettke
4 c. flour
1 t. soda
½ t. salt
1 t.
allspice
½ t.
nutmeg
2 t.
cinnamon
½ t.
cloves
1 c.
shortening
1 ½ c.
brown sugar
2 eggs
½ c. molasses
1 c. milk
1 t.
lemon extract
1 c. nuts
small: 1 ½ hour-2hr.
large 2-3
hours
Recipe contributed by Janna Stevens, Susan Bernard and
Robin Watts
1 c. pumpkin
1 qt. milk
2 c. white sugar
1 c. brown sugar
6 eggs
1 t. cinnamon
½ t. nutmeg
½ t. cloves
Real good!
Recipe contributed by Roger Schuettke
2 c.
huckleberries
Added to batter
of
1/3 c. butter
1 c. sugar
1 egg
1 ¾ c. flour
3 tsp B.P.
(baking powder)
¼ c. milk
1 t. vanilla
Sauce: 1 c. brown sugar
2 t. boiling
water
1 t. cornstarch
1 t. butter
Recipe contributed by Roger Schuettke
½ c. shortening
½ c. sugar
Cream together
shortening and sugar until light and fluffy.
Add:
1 egg and mix
well
Sift dry
ingredients and add alternately with ½ c. milk to creamed mixture.
2 c. flour
¼ t. salt
2 ½ t. baking
powder
Line 8” square
pan with waxed paper.
Pour batter into
pan and sprinkle 2 cups fresh huckleberries over batter.
Add
topping. Mix together until crumbly and
sprinkle over the huckleberries.
½ c. flour
½ c. sugar
½ t. cinnamon
¼ t. butter
Bake at 350 for
about 75 minutes.
Recipe contributed by Georgia Blair Mattson
1.c flour
1 c. rolled oats
1 t. cinnamon
½ c. butter
Put half crumbs
in greased pan. Cover with 4 c. chopped
rubarb.
Cover with 1 c.
water and 1 t. vanilla cooked until clear.
Top with
remaining crumbs. Bake 1 hour 350
degrees. Top with whip or ice cream.
Recipe contributed by Roger Schuettke
Sift:
3 c. flour
1 t. salt
6-7 t. cocoa
2 t. soda
Make three holes
in dry ingredients and pour in each:
¾ c. oil
2 T. vinegar
2 t. vanilla
Cover and wait
for bubbles to form.
Add 2 cups cold
water.
Mix on low
speed. Pour in prepared loaf pan.
Bake 350 for
30-35 minutes.
Recipe contributed by Pat Allen
1 ½ c. sugar
3 heaping
tablespoonfuls cornstarch
salt
2 c. hot water
Add dry
ingredients to hot water. Cook until
thick and clear. Cool.
Beat 3 egg whites real stiff. Add
filling, little vanilla, chopped nuts.
Pour into pie shell. Chill. Serve with whipped cream.
Recipe contributed by Roger Schuettke
1 cake mix
3 eggs
1 instant
vanilla or banana pudding mix
1 c. water
¼ t. oil
½ c. chopped
nuts, if desired
Mix 2 minutes
Bake at 350
degrees
Recipe contributed by Roger Schuettke
2 c.
flour and 1 t. salt
(Sift first
and then lightly spoon into measuring cup)
2/3 c.
shortening
Separate
1 egg yolk, beat with fork and add milk to make 1/3 cup
Cut
shortening into sifted dry ingredients until mixture resembles corn meal.
Mix milk and one egg yolk with 1/4 c. of mixture
Add to
remaining mixture to form dough. Divide
in half.
Roll out dough and place in pie pan.
Spread 1 T. flour in pie crust.
Fill and
roll out dough for top crust. Crimp
edges and provide vents.
For
Blackberry pie...
1
prepared pie crust
6 c. berries
3/4 c.
sugar
2 T.
tapioca
Bake 350
degrees for 35 minutes or until bubbling.
Recipe contributed by Mary Ann Laun
1
prepared pie crust
1 qt.
huckleberries
3/4 c.
sugar
2 T.
tapioca
Bake 350 degrees
for 35 minutes or until bubbling
Recipe contributed by Mary Ann Laun
5-7 large tart apples
3/4 c. sugar
2 T. flour
1 t.
cinnamon
1/8 t.
salt
1/4 t.
nutmeg
Pare,
core, and slice apples. Add sugar mixed
with flour, pices.
Fill 9" pastry pan. Dot with
butter.
Bake 450 10 minutes; then 350 for 40
minutes.
Note: If apples aren't tart, add 1 T.
lemon juice
Recipe contributed by Mary Ann Laun
The crab
boil recipe is like a soup where you throw stuff into a big crab pot.
Throw
in one 5lb bag of little red potatoes, 3-4 onions cut up, 3 lemons cut in
half
12
or so corn on the cobs. (I break the
corn in half.) Salt to taste.
3 bags of Zatarans crab & shrimp boil (I think QFC or Safeway in Belfair
has this in their Seafood Dept.
I bought it
when I was in Louisiana at a Super WalMart.
You
can also get it online at www.zatarain.com
Add
enough water to cover the veggies.
Boil till the potatoes are just about done then you put your washed crab parts
in.
Bring
to a boil. Let boil 15 min.
If
you don't have room in the pot for the crabs then you can take out
the
corn on the cobs and potatoes if they are cooked completely.
After
the 15 min. is up let stand for 5 min.
Serve
on platters taking out everything with a spoon with holes so the juice can
drain.
Recipe contributed by Janna Stevens
Steam in
1/2 " of water with parsley, basil, garlic, and lemon
on top of
clams when cooking.
When
opened, drizzle with garlic butter. Take
out immediately.
Recipe contributed by Mary Ann Laun
4 slices
bacon
3 eggs
salt
¼ t.
pepper
2 T. grated
onion
½ c.
shredded cheddar cheese
8 oz.
spaghetti, cooked and drained
1 ½
sliced zucchini
butter
Parmesan
cheese
Fry bacon
until browned. Beat together eggs, salt,
pepper and onion.
Stir in cheese, spaghetti, zucchini.
Scoop bacon up with slotted spoon and mix into spaghetti mixture.
Pour mixture into heated skillet with bacon fat. Fry until brown.
Cut across center, turn both halves.
Fry until brown. Cut in wedges.
Spread with butter and sprinkle parmesan cheese, if desired.
Serves 6. Add green pepper if desired.
Recipe contributed by Janna Stevens, Susan Bernard and
Robin Watts
2.5 pound lean
ground turkey
2 large egg(s)
2-3 large carrot(s)
1/2 Tbsp onion(s)
4 Tbsp dried parsley
1/2 cup seasoned bread crumbs
1/2 tsp black pepper
1 cup canned tomato sauce
2-3 Tbsp ketchup
Carrots (1/2 cup grated).
Beat egg.
Mix everything together, except ketchup. Form into a loaf.
Bake at 350 for 1 hour. Makes 16 servings 3.5 oz. = 2 points
Recipe contributed by Mary Ann Laun
Saute the following ingredients:
2 T. oil
2 c. onion
2 green pepper
Add:
2 t. basil
1 t. oregano
` t. thyme
1 ½ t. salt
black pepper
then add:
4-6 cloves of garlic, chopped
Prepare white sauce: (white sauce good with shrimp
and linguini)
3 T. flour
3 T. flour
3 cups warm milk
then add 1 tsp. oregano and cheese
Great layered with chicken or other vegetables.
Recipe contributed by Pat Allen
10 oz
frozen spinach
4 eggs or
egg substitute
1 c.
ricotta
¾ c.
fresh grated parmesan
¾ c.
chopped portobellos
¾ c.
scallions
¼ t.
Italian seasoning
salt and
pepper to taste
Taw and
squeeze spinach thoroughly.
Mix all
ingredients in a large bow.
Spray a
9” pie plate and fill with mixture
Bake at
375 for 30 minutes. Let cook 20 minutes.
Recipe contributed by
Georgia Blair Mattson
10
lasagna noodles
2 bunches
spinach
1/2 c. chopped
onion (leek)
1 cup
grated raw carrot
2 c
sliced fresh mushrooms
1 15 oz can tomato sauce
Can `6 oz
tomato paste
1/2 c
chopped pitted olives
1/2 t
oregano
2 c
cottage cheese
1 lb jack
cheese slices
1/4 c.
grated Parmesan cheese
Cook
noodles 10 min. Saute onions in oil and
then add carrots, mushrooms.
Cook until crisp tender. Stir in sauce,
paste, olives, oregano.
Grease 13 x 9x2 pan.
Layer 1/2 of noodles, sauces spinach, sauted veggies, and cheese slices.
Repeat.
Add
parmesan cheese on top. Bake 375 for 30 minutes
Recipe contributed by Mary Ann Laun
3 c. shredded cheddar
16 oz. sour cream
10 oz frozen chopped broccoli. (I use fresh and
“nuke” a few minutes)
¾ c. scallions
½ t. salt
1 pkg noodles, cooked 2 minutes and drained
Toss all ingredients together and place in a 9 x 13
baking dish.
Add fresh basic
Bake at 350 degrees for 20 minutes.
Place sliced tomatoes on top and bake 10 more
minutes
Recipe contributed by Georgia
Blair Mattson
1 lb
ground round
3 1/2 c.
water
15 oz
tomato sauce
16 oz
spaghetti noodles
Spices:
2 shakes pepper
1 T.
minced onion
4 shakes
salt
1 t.
dried, crushed oregano
1 t.
Worcestershire sauce
1/2 t.
sugar
1/2 t.
dried, crushed basil
1/4 t.
garlic powder
Brown
meat. Take off burner. Add water, tomato sauce, spices. Bring to boil.
Break
spaghetti noodles up into small pieces and put them in the pot.
Set to LOW heat. Stir every 5 minutes or
so.
In twenty minutes, it's ready to serve!
Add parmesan, if desired and garlic bread.
Don't forget your vegetables!
Canned
corn is good with this ... a Laun
tradition!
Recipe contributed by Mary Ann Laun
6 oz.
Chorizo, crumbled and browned (6-8 minutes)
1/2 c.
chopped white onion
1 clove
garlic
1/2 t.
cumin
8 oz.
Tomato sauce
1/4 c.
pitted, sliced olives
12 flour
tortillas
1 c.
Monterey jack
vegetable
oil
1.c. sour
cream, cilantro sprigs, radishes for garnish;
guacamole
Recipe contributed by Mary Ann Laun
2 c.
uncooked (not instant) brown rice
1 t.
olive oil
2 pounds
boneless chicken cut in pieces
3 chopped
granny smith apples
2 chopped
yellow onions
2 T. curry
powder to taste
1 ½ t.
cumin
6 cloves
minced garlic
½ c.
raisins
5 cups
low fat chicken broth
salt and
pepper to taste
Heat oil
in soup kettle. Brown chicken with salt
and pepper.
Remove
chicken and add apples, onions, garlic, curry, cumin.
Saute stirring
5 minutes. Add broth and raisins.
Bring to
boil. Add rice and chicken.
Cover and
simmer 60 minutes or until rice is done.
Serve
with chutney, chopped peanuts, toasted coconut, cilantro or sliced onions.
Recipe contributed by
Georgia Blair Mattson
6 cups
summer squash, sliced
1 diced
onion
½ green
pepper
1 can
cream of chicken soup
1 cup
sour cream
1 box,
Stove top
½ c.
melted butter
Steam the
first three ingredients for 6 minutes and drain.
Add soup
and sour cream.
Prepare
Stove Top dressing.
Layer:
Bottom: ½ dressing mix
Middle: vegetable mixture
Top:
remainder of dressing mix
Sprinkle
top with grated cheese and fresh basil.
Bake
casserole at 350 degrees for 30mintues or until cheese is bubbly.
Recipe contributed by
Georgia Blair Mattson
Measure
out 4 ½ c. sugar and set aside
Bring to
a full rolling boil:
4 c. juice
¼ c.-1/2 c. lemon juice
Pectin
Add sugar
and ½ t. butter (to reduce scum)
Return to
a full rolling boil and when it starts rolling, set timer for 2 minutes.
When two
minutes are up, remove from heat, skim off the scum, and pour into hot,
sterilized jars.
Seal firmly with sterilized lids.
Turn upside down for 5 minutes and then turn over. Lids will pop as the seal takes hold.
Recipe contributed by Mary Ann Laun
Choose
sound crab apples uniform in size. Do
not pare them.
Make a spiced syrup by heating together:
1 qt. Vinegar
3 c. water
4 c more
sugar
1
tablespoon each cinnamon and cloves
1
teaspoon each of mace and allspice.
Put
spices in cheesecloth bag. This is
enough syrup for 5 pts.
When cool
add crab apples and heat slowly, being careful not to burst the fruit.
Let stand
in syrup over night.
Next
morning remove spice bag and pack apples without heating into clear canning
jars.
Fill to ½ inch from top with syrup.
Process in water bath 20 minutes.
Recipe contributed by Janna Stevens, Susan Bernard and
Robin Watts
1 ½-2
cups apples, peeled and chopped
2 bags
cranberries
Add 2
cups brown sugar
2 cups
water
Then add
1 c.
white vinegar
3 cloves
garlic
1 onion,
chopped
¼ t.
cardamom
½ t. cinnamon
½ t. nutmeg
¼ t. salt
and pepper
¼ t.
allspice
Mix all
together and bring to boil.
Reduce to
simmer and cook one more hour.
Great
with turkey and ham.
Recipe contributed by Pat Allen
Chow Chow
Pickles
12
cucumbers
1 large
cauliflower
2 qts.
Silver onions
1 ½ dozen
peppers
Cut in
small pieces, let stand overnight in strong salt water.
Remove
from salt water and make a dressing:
3 qts. Vinegar
1 c. flour
1 ½ c.
sugar
1 box
mustard
2 T.
tumeric
3T.
celery seed
Put
vinegar in pan and mix flour with a little water.
Add
powder, mustard, and celery seed.
Make
about as thick as starch adding flour as necessary.
Cook 25
minutes, stirring constantly.
Recipe contributed by Georgia Blair Mattson
Break 1
large head of cauliflower in flowerets.
Cut 1 quart
small green tomatoes in wedges
Cut 3
green peppers in strips
1 ½ lb 2
inch cucumbers in half lengthwise or use smaller ones whole from your garden
3 cups
little pickling onions
Combined
washed vegetables
Cover
with a mixture of:
1 cup
granulated pickling salt
4 cups
water
let stand
in a cool place overnight
Drain. Cover with boiling water and let stand 10
minutes. Drain again.
Combine 2
cups sugar
1 cup all
purpose flour
½ cup dry mustard
1 T.
tumeric
5 c.
cider vinegar
5 c.
water
Cook and
stir until thick and bubbly. Add
vegetables.
Cook
until just tender. Do not overcook
Fill hot
jars with ½ inch headspace and adjust lids.
Process
in boiling water for 5 minutes, beginning timing when water returns to a
boil.
Yield: about 10 pints. Yummy!
Great gift but hard to part with!
Recipe contributed by Pat Allen
2 qt.
tomatoes, chopped and peeled
2 cups
green pepper chopped
3 hot
peppers with seeds
onions
chopped (3 medium)
½ c.
vinegar and salt to taste.
Bring to boil
simmer 2 hours. Stir occasionally and
process 10 minutes.
Notes: ¾ c. brown sugar and 1 T. salt.
Combine and boil till thick 1½ hours.
Seal process 5 minutes.
Recipe contributed by Janna Stevens, Susan Bernard and
Robin Watts
6 tomatoes,
seeded and shopped
1/2 large onion
cilantro, take
stems off
1/4 c. lemon juice
1/8 t. lime juice
Lawry's seasoned
salt…takes quite a bit…
Recipe contributed by Mary Ann Laun
2 gallon
apple cider vinegar
2 bags
pickle salt (1 1/3)
2 pkgs
garlic (1 ½)
4 mustard
seed (3)
1 medium
onion
10 c.
sugar
Recipe contributed by Janna Stevens, Susan Bernard and
Robin Watts
2 yeast
2 c. water
1 T. salt
¼ c. butter
½ c. sugar
7 ½ - 8 cups flour
Mix
ingredients like bread dough. Knead
until smooth.
Dough
should be stiff. Let rise 1 hour and
punch down. Let rise 30 minutes more.
Make into
clingers (shape like a bagel or pretzel except for the knots.
Drop in
boiling water in large kettle.
When they
rise to the surface, remove with a slotted spoon and place on a greased baking
sheet. Bake till golden brown. (Dad likes them speared with butter!)
Bake 375 degrees 15-20 minutes
Recipe contributed by Pat Allen.
2 c.
buttermilk
2 c.
flour
½ t. salt
1 t. soda
1 t.
baking powder
1 T.
sugar
1 egg
Beat till
smooth. “Real good!”
Recipe contributed by Janna Stevens, Susan Bernard and
Robin Watts
In
blenders: 3 eggs
1 cup
large curd cottage cheese
1-2 t.
vanilla
3-5 T.
rice flour or other flour substitute
dash salt
Blend. Cook on hot griddle. Thin batter like crepes…
Serve
with fruit.
Recipe contributed by Pat Allen
1 loaf white
bread, crusts removed
1/4 lb. butter,
melted (I usually use less)
1 1/2 lb. sharp
cheddar cheese, grated
3 1/2 cups milk
1 t. dry mustard
5 eggs
(1 small can
chopped green chiles, optional)
(Note: be
creative! I've used mushrooms and
jalapeno peppers
for a spicy dish!)
Butter bread and
cut into 1 1/2 inch squares. Grease
9x13x2 inch pan.
Layer bread,
cheese, (chiles, optional) bread, cheese.
Blend eggs, milk,
and mustard in a blender.
Pour over bread
and cheese mixture.
Press down each
section with a spoon so that the bread is well soaked.
Refrigerate 1-3
days.
When ready to
bake, set cassarole in a pan of water.
Bake in a 350
degree oven 45 minutes to one hour or until brown and bubbly.
DO NOT OPEN
OVEN.
Serve
immediately. Serves 10-12 for brunch.
For a spicy
change, I use 1/2 small can of jalapeno peppers.
Blend with egg, milk and mustard in blender...S P I C Y and G O O D!
Recipe contributed by Mary Ann Laun
Part
1: 1 cup flour
½ c.
butter
¼ t. salt
3 T.
water
Mix
ingredients crumbling together like pie crush.
Press into jelly roll pan.
Spread mixture below over the crust.
Bake as directed, cool and frost.
Cut in
squares to serve.
Part
2: Bring to boil 1 c. water and ½ c.
butter.
Add 1 t.
almond extract, 1 cup flour all at once.
Beat
until smooth. Add 3 eggs and beat
together.
Bake 350
degrees 55-60 minutes.
Frost
with butter and powdered sugar icing, add chopped nuts.
Recipe contributed by Georgia Blair Mattson
3 medium
pealed potatoes in 1 quart water
Boil and
mash
Combine:
2 T.
anise
2 T. salt
3 T.
caraway seeds
3 T.
shortening
1 ½ c.
brown sugar
Return to
stove and cook 3 minutes.
Cool down
with enough with milk to make 2 quarts
Add 2
yeast cakes dissolved in ½ c. water and 2 T. sugar.
Mix in:
2 parts
white flour
1 part
rye
Knead
same as other breads.
Texture is a
little different till baked (sticky).
Save a little
dough for buns and serve with favorite soup.
Anise can be
found in seeds or pure liquid.
Pat Allen
added: “Mom says raise until
double.
Punch down an
shape into loaves or buns and raise again.
Bake 350 or 375 till hollow sound
when loaves
tapped on bottom.
35-45
minutes.” (Pat uses 375)
Recipe contributed by Pat Allen and Janna Stevens
1 1/3 c.
sugar
1 c.
butter
½ c. Karo
½ t.
vanilla
Pour
sugar, butter and Karo in sauce pan.
Bring to a
boil on medium heat for 15 minutes, heating constantly.
Pour over
popped corn. Cool, eat and enjoy!
Add nuts
if you like them.
Recipe contributed by Georgia Blair Mattson