Baked Beans

Baked Beans

Ingredients: 1 Pound Beef, Ground ½ cup Onion, finely chopped ½ teaspoon Salt ¼ teaspoon Black pepper 2 tablespoons Vinegar 2 tablespoons Sugar 1 can (16 Oz.) Pork & Beans ½ cup Ketchup ¼ teaspoon Tabasco sauce

Instructions: Cook ground beef & chopped onion in a small amount of fat in a heavy skillet. Cook very slowly until the meat has turned white. Drain off fat, add remaining ingredients and mix well. Put in casserole dish and bake at 350º for 30 minutes.

Strawberry Glaze Pie

Strawberry Glaze Pie

Ingredients: 4 cups Fresh Strawberries 1 cup Water 3/4 cup Sugar 3 tablespoons Corn Starch A few drops Red food coloring

Instructions: Crush 1-cup fresh strawberries and cook with 1-cup water about 2 minutes. Sieve. Combine 3/4-cup sugar and 3 tablespoons cornstarch. Stir into berry juice. Cook and stir till thickened and bubbly. Add few drops red food coloring. Place 1-1/2 cup fresh strawberries in baked and cooled 8-inch pie shell. Pour half the sauce over. Repeat layers with 1-1/2 cup berries and remaining sauce. Chill.

Sweet Potato Pie

Sweet Potato Pie

Ingredients: 2 Eggs 1 cup Sugar 1 teaspoon Salt 1/8 teaspoon Nutmeg 1 teaspoon Cinnamon 1 cup Milk 2 tablespoons Butter or Margarine 1-1/2 cup Sweet potatoes, cooked, mashed 1 Unbaked eight inch pie shell

Instructions: Beat eggs slightly; add sugar, salt, spices, and milk. Add butter to mashed sweet potatoes and blend milk & egg mixture. Pour into unbaked pie shell and bake at 450 for 10 minutes. Reduce to 350. Bake 30-40 minutes or until firm.

Lemon Meringue Pie (Mama’s)

Lemon Meringue Pie (Mama’s)

Ingredients: Filling: 2-1/3 cup Milk 3 Egg yolks 1 cup Sugar 7 tablespoons Flour, all-purpose 2 tablespoons Cornstarch 1 tablespoon Butter 1/3 cup Lemon juice 1 teaspoon Lemon rind Dash Salt Meringue: 3 Egg whites 6 tablespoons Sugar (2 T. per white) ¼ teaspoon Cream of tarter

Instructions: Filling: Mix all ingredients except lemon juice. Cook until mixture begins to thicken, then add juice & rind and cook until thick. Add dash of salt and the butter. Pour into cooked pie shell. Meringue: Put egg whites and cream of tarter into medium mixing bowl. Beat until stiff. Add 2 tablespoons of sugar at a time beating after each addition. Continue beating until the sugar is dissolved and no sugar grains can be felt (use fingers or tongue to test for graininess).

Chocolate Cream Pie

Chocolate Cream Pie

Ingredients: 1/3 cup Flour, enriched, sifted 1 cup Sugar 1/4 teaspoon Salt 1/4 cup Cocoa, powder 2 cup Milk 3 Egg yokes, slightly beaten 2 Tablespoon Butter or margarine 1/2 teaspoon Vanilla 1 Pastry shell, 9-inch, baked

Instructions: Mix flour, sugar, cocoa and salt in saucepan. Mix egg yokes into milk. Add milk mixture into dry ingredients slowly. Cook over moderate heat, stirring constantly, until mixture thickens and boils, cook about 2-minutes. Remove from heat. Add butter and vanilla; cool slightly. Pour into baked pastry shell. Cool. Serve with Cool-Whip.

Ice Box Fruitcake

Ice Box Fruitcake

Ingredients: 1 box (12oz.) Vanilla Wafers 1 lb. Raisins 1 lb. Pecans, roasted, broken 1 can Sweetened Condensed Milk 1 pkg. Coconut

Instructions: Crush wafers, add milk & other ingredients. Mix thoroughly. Pack hard in a suitable container(s) & store in refrigerator until needed.

Blueberry Crumble

Blueberry Crumble

Ingredients: 3 Cups Fresh blueberries ½ Cups Sugar 3 Tablespoons Flour plus ¾ cup for topping ½ cup Brown sugar ½ cup Rolled oats ½ cup (1 stick) butter

Instructions: Preheat oven to 350 deg. Rinse and drain berries. Pour berries into an 8” square baking dish such as Corningware; sprinkle with sugar and 3 tablespoons of flour. Mix and spread evenly over bottom of dish. In a separate bowl, combine ¾ cup flour, brown sugar, oats and butter. Mix with your hands until crumbly. Sprinkle evenly over berries. Bake for 30 to 35 minutes until fruit bubbles through topping. Serve warm. Serving tip: for a special treat top with wipped cream or ice cream.

Sunny Morning Muffins

Sunny Morning Muffins

Ingredients: 1 Cup Strawberries, chopped 1 Cup Sugar, plus 2 tablespoons 1 1/2 Cups All-purpose flour Pinch Ground cinnamon 1/2 teaspoon Baking soda 1/4 teaspoon Ground nutmeg 1 teaspoon Salt 1 Ripe banana, mashed 2 Large eggs 1/4 Cup Canola oil 1 Lemon, zested 1/2 pint Blueberries 1 Cup Chopped walnuts

Instructions: Preheat oven to 350 deg. F. In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices. In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt. In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest. Mix the dry ingredients unto the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts. Scoop batter evenly into lined muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature. Yield: 12 muffins.

Pinwheel Cookies

Pinwheel Cookies

Ingredients: 1/2 cup Shortening 1/2 cup Sugar 1 Egg yoke 2 teaspoons Vanilla 1 tablespoon Milk 1-1/2 cups Flour, sifted enriched 1/2 teaspoon Baking powder 1/2 teaspoon Salt 1 ounce Chocolate, unsweetened, melted (1-square) 1 tablespoon Milk Hot milk

Instructions: Thoroughly cream shortening and sugar; blend in egg yolk, vanilla, and 1 tablespoon milk. Sift dry ingredients; stir into creamed mixture. To half of dough, add chocolate and 1 tablespoon milk; mix. Chill. For Pinwheels, roll chocolate and plain doughs in 10x13-inch rectangles. Brush chocolate layer with hot milk; place plain layer atop so it’s far edge extends beyond chocolate edge. Roll. Bake on greased cookie sheet in moderate oven (375 deg.) 8 to 10 minutes. Makes 4 to 6 dozen cookies.

Praline Recipe

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Praline Recipe (Frances’s)

Ingredients: 1 C Sugar 1/2 C Brown Sugar 1/2 C Milk 1 Small pkg Cook & Serve pudding (do not use instant) Any flavor. I prefer butterscotch or vanilla. 1C Pecans

Instructions: Combine all ingredients except pecans, in med ium pan. Bring to a rolling boil, and boil for 2 min. Add pecans and cook for 1 min more. Remove from heat, and beat with a spoon until thick. Quickly drop by spoonfuls on to wax paper. Let cool, and enjoy!

Vegetable Soup - Laura’s

Vegetable Soup (Laura's)

Ingredients: 1 tablespoon olive oil 1 onion, chopped 4 cloves garlic, finely chopped (I used the garlic press) 3 stalks celery, chopped 3 carrots, chopped 1 large potato, peeled and chopped 1 zucchini, chopped 1 tablespoon tomato paste Salt and pepper 6 cups broth (I used turkey broth then some canned chicken broth. I might not have been quite this much because the pot got full) 1 19-ounce can white beans, drained (I used Kroger brand) 1 cup fresh chopped baby spinach 1 can Italian style seasoned diced tomatoes (I used Hunt's)

Instructions: Heat the oil in a large pot over low heat. Add the onions and garlic and cook 5 minutes, stirring frequently. Add the celery, carrots, and potato and cook another 2 minutes. Add the zucchini, tomato paste, salt, and pepper and cook 1 minute. Raise the heat to high. Add the broth and bring the soup to a boil. Reduce the heat to low, (I think I cooked it a little longer at this point to make sure all the veggies were tender) add the beans, tomatoes, and spinach and cook about 10 to 15 minutes, or until the vegetables are tender and the soup is flavorful. Serve hot; can sprinkle with grated parmesan cheese just before serving. (Makes 6 to 8 servings) Except for the potatoes, the soup freezes quite well! :) :) Laura