Crepes

1 cup flour
1 1/2 cups milk
2 eggs
1 Tbs oil
1/4 tsp salt
In a bowl combine all ingredients and beat till smooth. Lightly grease a 6-inch skillet or crepe pan; heat. Remove from heat; spoon in about 2 tablespoons batter. Spread batter evennly. Return to heat; brown on one side only.(What I do is cook until lightly brown flip to the other side and cook until it just firms the batter, about 30-45 seconds.) To remove, invert pan over paper toweling.(I remove it with a spatula and set it on a plate.) Repeat with remaining batter to make 16 crepes, greasing pan occasionally. Fill with fruit or personal choice. Top with whipped cream, if desired.

Jello cookie

3/4 c shorting
3/4 c sugar
1 tsp vanilla

mix together

add
3 eggs
1 pgkage 3oz jello
3/4 tsp salt
1 tsp baking powder
2 3/4 c flour
mix

make small balls
smash with sugar coated glass
place about 3 inches apart

only lightly brown to keep the color from the jello

bake 375 degrees
8 to 10 minutes

Broccoli cassarole

Broccoli Chicken Skillet
1 1/2 lb. bonless chicken breast-Cubed
2 cups frozen broccoli florets
1 cup carrots-chopped
1/2 cup chopped Onion... See More
1Tbsp. Olive Oil
1 can (10 3/4oz.) Condensed Cream of broccoli soup
1 cup stuffing mix
1 cup Milk
Pepper
Shredded Cheese
Saute chicken, broccoli, carrots, and onion until it is cooked all the way through.
Stir in the soup, stuffing mix, milk and pepper
Let it cook for 10 minutes or until heated all the way through
Add the cheese and let it melt

Pumkin sheet cake

1 cup oil
2 cups pumkin
2 cups flour
2 tsp Bakeing soda
2 tsp Bakeing powder
2 cups sugar
4 eggs
2 tsp cinnamon
2 tsp salt
nutmeg
clove

mix in order

spread evenly on large cookie sheet
bake at 350 F 25 minutes test with tooth pick

frost with cream cheese frosting

Cream cheese frosting

8 oz cream cheese
1/2 cup butter (soften)
2 tsp vanilla
3 to 4 cups of poweder sugar

with electic beaters beat cream cheese, butter, and vanilla

Gradually add 2 cups powdered sugar, beat well countinue adding powder sugar until reaching spreading consistency.

"refrigeratate for storage"

Enchilada

Enchilada Mexican Style

5 California chili pods
1 pasilla chili pod
Cheese (curds no way) as in cottage cheese. May be bought as "fresh cheese"
This may be substituted with other cheese and or meat shredded beef, chicken, pork, or ground beef.
Chicken bouillon
Chicken broth (or water)
Flour
Corn tortillas
Romaine lettuce
Tomatoes
Avocado
Oil

Place dry chili pods in pan of water. Add enough water to cover pods: pods float so hold down if need to not get to much water. Cover and bring to boil, simmer for about 15 minutes.

Drain water. Grasp stem of chili pull straight out. This removes the core of chili and some seeds.

Place the chili pods in blender. Add chicken broth blend. Strain: this is to remove remaining seeds and bits of chili pods skins. If this sauce is to thin make thickening Rue from a little oil and flour. Add chick bouillon and salt and pepper to taste. Sauce should be about the conscience of "tomato sauce".

Fry corn tortillas in oil. Dip in sauce add cheese/meat roll. Repeat. Top with lettuce, tomato, more cheese, avocado, and/or any other topping you like sour cream, olives etcetera.

Serve.

Salsa

8 cup tomatoes
small can tomato paste
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
can diced green chilies
1 tsp garlic powder
1 tsp chili powder
1/2 tsp cumin
1 tsp salt
1 tsp tabasco sauce
sugar
Stir and simmer all ingredients for about 75 minutes. Place in jars and boil 10 minutes for seal.

Scotch and Soda

2 cups sugar
1 cup water
2 Tbs Vanilla
heat until disolved to create syrup

2 1/2 Tbs syrup
1/4 fresh lime
12 oz sprite

No Bake cookies

1/2 cup shortening or butter
2 cups sugar
1/2 cup milk
3 Tbs cocoa
salt
bring above items to boil 5 minutes

add and stir

3 cups oatmeal
1 cup coconut
1 cup nuts
1 tsp vanilla

drop by spoonful on wax paper and let set.

I don't use nuts or coconut when I make this

Squash Pie

4 cups squash (banana, pumpkin)
2 cups sugar
1/2 cup brown sugar
1 1/3 tsp salt
1/3 tsp ginger
1/3 tsp cinamomon
1/3 tsp nutmeg
1/3 tsp cloves
4 eggs
1/4 cup butter
2 cups milk (using canned milk makes it richer 1/2 canned 1/2 plain is a good mix)

blender works good for mixing. pour into pie shells
450 F for about 10 minutes brown crust

Quich Lorraine

9" pie shell un-baked
1/2 lb Bacon fried crispy then crumb
1 cup shredded cheese Swiss
1/3 cup minced onion
4 eggs beaten
2 cups heavy cream
3/4 tsp salt
1/4 tsp sugar
1/8 tsp cayenne pepper

Heat oven 425 F
bake 30 minutes

reduce heat 300 F

bake 30 minutes

check with tooth pick for doneness.

Vanilla Custard Ice Cream

2 1/4 cup sugar
6 Tbs flour
3/4 tsp salt
6 eggs
6 cups milk
6 cups cream
4 1/2 Tbs vanilla

Combine sugar,flour,salt. Stir in milk. cook over low heat till thick add small amount of hot mix to eggs mix well, return to hot mix cook & stir 1 minute, chill.

stir in cream and vanilla.

freeze makes 6 quarts

Ginger bread cookies

Ginger bread cookies

1 cup sugar

1 cup molasses

¾ cup oil or lard

½ cup hot water

Combine above items using hot water to rinse molasses out of cup

Next mix the following together

1 tsp soda

1 tsp cinnamon    

½ tsp salt

1 Heaping tsp ginger

6 to 7 cups flour ( 1/3 should be whole wheat) NOTE more flour may be used if needed.

Refrigerate dough. Roll out and cut with cookie cutters

Bake at 350F for ten minutes.

Dump Cake

Dump Cake

1 can cherry pie filling

1 can crushed pineapple

1 package yellow cake mix. (dry)

1 cup coconut

1 cup chopped English walnuts

2 sticks of butter

Put in pan in order given. Don't stir! Spreading is ok.

Bake in 9X13 pan 45 minutes 350F or until brown on top.

Frog eye salad

Frog Eye Salad
20 servings

"A creamy pineapple juice and egg dressing is cooked up for this incredible fruit and pasta salad, and when it 's combined with pineapple tidbits, mandarin oranges, pasta and whipped topping, the end result is smashing. Serves twenty."

INGREDIENTS:
1 cup white sugar
2 tablespoons all-purpose flour
2 1/2 teaspoons salt
1 3/4 cups unsweetened
pineapple juice
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
1 (16 ounce) package acini di pepe pasta
3 (11 ounce) cans mandarin oranges, drained
2 (20 ounce) cans pineapple tidbits, drained
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
1 cup miniature marshmallows
1 cup shredded coconut (optional I don't like the texture this adds)

DIRECTIONS:
1. In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
2. Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
3. In a large bowl, combine the pasta, egg mixture and refrigerate overnight. In another bowl combine the fruit and chill overnight.
4. Combine pasta and fruit and add whipped topping. Mix well, before serving add marshmallows. (some people like to add coconut at this point but I say pass. I also don't like to use the multi colored marshmallows because of all the different flavors. I do like to top the whole thing off with Marchino cherries)


*** Some people like to skip the egg mixture and just use vanilla pudding. This is easier but not quite the results. (in other words everyone will know you took the lazy way out so just make pudding with fruit and leave the frogeye to someone willing to put in the effort)

Wassisal

Holliday Wassial
2 cups lemonaide
4 cups orange juice
8 cups apple cider
4 cups water
3/4 cup sugar
10 whole cloves
2 sticks ciniman
8 berries allspice

Bring water and sugar to a boil, remove from heat and add spices. cover and let stand one hour. Remove spices add juice, heat to boil, stir, serve, enjoy!
(we used apple juice insted of apple cider)

Chicken and Dumplings

CHICKEN AND DUMPLINGS

Chicken tenders
olive oil
2 Tbspoon butter
potatoes
carrots
2 onions
celery.
bay leaf
2 Tbspoon flour
1 quart chicken broth (stock)
biscuits mix (mixed cooked on top)
1/2 cup warm water
parsley chopped
peas

Directions

Cut chicken into bit size pieces. In large stock pot add Olive oil and chicken. When Chicken is browned remove from Pan. Add chopped/minced onion, celery,carrots bay leaf & butter.
stir frequuently until tender. while cooking chop potatoes, then add. Add Salt, & Pepper. Stir then add flour stir, add chicken broth & chicken pieces. add peas stir looking for a nice thick broth? taste and adjust seasonings Combine biscuit mix water and Parsley then add by spoonfuls to top; space evenly. cover and reduce heat. Steam for about 10 minutes. Remove from heat and stir in dumplings. Serve in shallow bowls.

Easter nest treats

Easter Nest treats
¼ Cup Water
1/3 Corn syrup
Salt
Boil
Add
½ cup chocolate or butterscotch chips
Boil for 5 minutes.
Pour over 1½ cup All Brand Original cereal
Make nest as desired with spoon and place on wax paper with powder sugar so does not stick. Make indentation with something and then place candy eggs in nest wall still warm. Cool and eat.

popcorn or ricepuff balls

Popcorn Balls


1 cup sugar
1 cup corn syrup
1 pkg (3oz) jello any flavor
Bring to rolling boil be sure to sugar and jello are dissolved

Mix into ½ pkg puffed rice OR 3 quarts popcorn

Boston Brown Bread

Boston Brown Bread


Bowel#1
½ cup Whole wheat flour
¼ cup white flour
¼ cup yellow corn meal
½ teaspoon baking power
¼ teaspoon baking soda
Salt
Mix

Bowel #2
1 egg
¼ cup molasses
2 tablespoon sugar
2 teaspoon oil
Mix
Combine bowels
Add
¾ cup buttermilk
¼ cup raisons
Mix well
Pour into well greased cans (16oz). Fill 2/3 full. Cover with foil
Set on rack in large pan w/lid. 1 inch water in bottom of pan.

Simmer 2-3 hours
Add water as needed
Let stand 10 minutes before removing bread from cans.

Chicken and Barley Soup

Chicken and Barley Soup
1 Tbsp butter or margarine
1/4 C chopped onion
1 clove garlic
1/4 C carrots
3 tsp chicken bouillon
6 C water
1/4 C pearl barley
1/8 tsp anise seed
2 C cooked chicken


In a 3- to 4-quart pan, melt butter over medium heat. Add onions, garlic, and carrots. Cook, stirring occasionally, about 10 minutes. Add bouillon, barley, and anise seeds. Bring to a boil over high heat. Reduce heat and simmer until barley is tender, about 30 or 40 minutes

English muffin Loaf

English Muffin Loaf
1 Tbsp yeast
2 to 2 1/2 c flour
1 Tbsp sugar
1 tsp. salt
1 c. milk
*1/8 tsp. baking soda
1/4 c. water
Corn meal
Grease 8 1/2 X 4 1/2 inch pan (microwaveable). Dust with corn meal. Combine 1 1/2 cups flour, yeast, sugar, salt, and soda. Heat milk to 120. Add to dry mixture. Beat well. Add water and flour to make soft dough. Put into prepared pan. Dust top of loaf with corn meal. Cover and let rise 45 minutes**. Microwave on HIGH for 6 minutes. Let cool 5 minutes. Remove from pan. Great toasted for breakfast.
*I usually use 2 Tbsp of powdered milk, mixed in with the flour, and a cup of hot -but not to hot- water, rather than heating the milk.** One other caution - watch the rising time, it varies a lot. I've had it ready to cook in 20 minutes.

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