Recipes from the kitchens of the

Castle Family Cousins

 

 

 

Compiled  by

Mary Ann Laun

Christmas 2004

 

 

Appetizers

 

Salad dressings, Salads and Soups

 

Desserts – Cookies

 

Desserts – Pies and Cakes

 

Main Dishes

 

This and that…

 

Who’s Who ???

 

 

 

 

Janna Stevens Cilantro Dip

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

 

 


Alice Castle Luxton’s French Dressing

 

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

 

 


Alma Castle Blair’s French Dressing

From Georgia’s files:

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

 

 


Alma Castle Blair’s Pasta Salad Dijon

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

 


Ethel Castle Rusher’s Waldorf Salad

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


 

Pat Allen’s Green Lime Salad

(expected at all holiday meals!)

 

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

 


Georgia Blair Mattson’s Fruit Salad

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


Mary Ann Pruett Laun’s Fumi Salad

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


 

Marcy Laun DeKruyf's Broccoli Salad

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

 


Maxine Castle Youens’ Turkey Noodle

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

 


Marcia Youen Laun's Split Pea Soup

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


 

Georgia Blair Mattson’s Italian Lentil Soup

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

 

Grandma Castle’s Sugar Cookies

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


Avis Castle Brennan’s Sugar Cookies -- 1976

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

 


Wanda Taylor David’s Sugar Cookies

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

 


Avis Castle Brennan’s Oatmeal Cookies

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

 


Maxine Castle Youens’ Peanut Butter Cookies

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

 


Alma Castle Blair’s Oatmeal Cookies

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

 

 


Ethel’s Peanut Butter Cookies

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

 

 

 

Grandma Alma Castle’s Applesauce Cookies

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

 

Avis’ revised version of Mom’s Applesauce Cookies

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

 


Alma Castle Blair’s Pfefferneusse Cookies

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

 


Wanda Taylor David’s Old Fashioned Molasses Cookies

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


 

 

Alma Castle Blair’s Custard

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

 

 


 

Alma Castle Blair’s Cherry Delight

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

 


Allene Castle Thorniley’s Yum Yum Cake

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

 


Allene Castle Thorniley’s Strawberry Sponge

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

 


Alma Castle Blair’s Apple Wheel Cobbler

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

 


Phyllis Thorniley Schuettke’s Rhubarb Pie

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

 


Avis Castle Brennan’s Gingerbread

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

 


 

 

Alma Castle Blair’s Applesauce Cake (Eggless)

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

 

 

 


Brenda Allen Rule’s Cheesecake

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

 


Alice Castle Luxton’s Date Nut Loaf Cake

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

 


Avis Castle Brennan’s White Fruit Cake

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

 


Alma Castle Blair’s Fruit Cake

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

 


Alice Castle Luxton’s Pumpkin Pie

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

 


 

Allene Castle Thornily’s Huckleberry Pudding Cake

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

 


Allene Castle Thorniley’s Huckleberry Buckle

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


 

Alma Blair’s Rhubarb Betty

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

 


Patty Allen Derosier’s Crazy Cake

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

 


Alma Castle Blair’s Angel Pie

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

 

 


Avis Castle Brennan’s Banana Cake

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


 

 

Marcia Youen Laun's Pie Crust

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


 

  

Marcia Youens Laun's Huckleberry pie

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

 

 

Marcia Youens Laun’s Apple Pie

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

 

 


Janna Stevens Canal Crab Boil

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



 

Marcia Youens Laun's Steamed Hood Canal Clams

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

 

 


Alma Castle Blair’s Fried Spaghetti

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

 


Marcia Laun's "Kids favorite" Turkey Meatloaf

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

 


Tammy Allen’s White Lasagna

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

 


Georgia Blair Mattson’s Spinach Mushroom Frittata

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


Marcia's Spinach Lasagne

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

 


Georgia Blair Mattson’s Broccoli Cheddar Noodle Bake

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

 


Amy Laun's Ready Spaghetti

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

 

 


Melinda Laun's Canal Chimichangas

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

 


Georgia Blair Mattson’s Chicken Curry with Apples

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

 


Georgia Blair Mattson’s Summer Squash Cassarole

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

 

 

Melinda Laun Flores’ Huckleberry Jelly

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

 


Avis Castle Brennan’s Pickled Crab Apples

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

 


Terri Allen’s Chutney

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

 


Pat Dahl Allen’s Mustard Pickles

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

 


Avis Castle Brennan’s Salsa

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

 


Laura Graven Laun's Salsa

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

 

 


Janna Stevens’ Dills and Bread and Butter Pickles

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


 

Patricia Castle Dahl’s Norwegian Pretzels --Clingers

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.

 

 

Avis Castle Brennan’s Buttermilk Hotcakes

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

 


Brenda Allen Rule’s Pancakes (Crepes)

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

 


Mary Ann Pruett Laun’s Christmas Strata

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

 


Alma Castle Blair’s Danish Puff

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

 

 
Alice Castle Luxton’s Rye Bread

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

 


Alma Castle Blair’s Caramel Corn

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