1-1/2 lb. ground beef
1 large onion
1 green pepper
1 can tomatoes
3-4 small cans tomato sauce
1 small can tomato paste
1 Can of Mushrooms(if desired)
2 tsp. oregano
Several dashes of basil
Several dashes of mace
Several dashes of thyme
Several dashes of Cinnamon
Salt, pepper, & garlic to taste
1-2 lb. Ricotta cheese
2-4 eggs, beaten
Mix together in Dutch oven ground beef, onion, and green peppers and brown in 1 tablespoon cooking oil. Add tomatoes, sauce, paste, and seasonings. Cook lasagna and rinse as directed. Mix 1-2 lbs. of Ricotta Cheese with 2-4 beaten eggs and salt and pepper.
In casserole dish, alternate layers of lasagna, meat sauce, cheese mixture & 3/4 lb. of Mozzarella cheese. Pour over top 1 can of tomato sauce. Bake at 350 for 45 minutes.
2. HAMBURGER POTATO PIE
Fry 1 pound ground beef with 1 large chopped onion until done (drain excess fat).
Add:
1 large can tomatoes
1 can precooked carrots
1 can green beans
1 can precooked carrots
Salt and pepper to taste
Simmer preceding ingredients for about 10 minutes, then put in large flat pan for oven. Beat 2 eggs into 2-3 cups of mashed potato mixture onto top of vegetable and gournd beef mixture. Bake in oven, 375, for 45 minutes or until top of potatoes are browed a little. This a great one dish meal!
3.MOM'S EASY RICE PUDDING
1 qt.Milk
4 Tbsp. uncooked rice (not instant)
3/4 cup sugar
2/3 c. raisins
Pinch of salt
Pinch of cinnamon
Pinch of nutmeg
Small pat butter or margarine
Mix all ingredients together and pour into 2 quart casserole dish. Bake at 325 for 2 hours, stirring occassionally. Yields 6 servings.
4.MOM'S POTATO SALAD
4c. diced cooked potatoes
1/2 lg.sweet onion
1/3 cucumber, diced
1 stalk celery
sliced black olives
Pimentos
4-5 diced, boiled eggs
3/4 c. Salad Dressing
1/2 tsp. mustard
Mix together and chill before serving. Makes 8 servings.
5.FLORIDA ORANGE MERINGUE PIE
1 c. orange juice
1 c. orange sections, cut in pieces
2 T. grated orange rind
1 c. sugar
5 T. cornstarch
3 egg yolks, beaten
2 T. lemon juice
2 T. butter or margarine
Combine orange juice, sections, grated rind, sugar and cornstarch. Cook on low heat til clear. Add a little hot mixture to beaten egg yolks. Return to hot mixture and cook about 5 minutes longer. Remove from heat and blend in lemon juice, butter or margarine. Pour into baked pie shell. Be sure filling and shell are both hot or both cold. Cover filling with meringue. Bake in 350° oven until lightly browned.
6.CAMPBELL's CREAMY PORK SAUTE
1 lb. boneless pork loin
2 tbsp. vegetable oil
2 stalks celery, sliced
1 medium onion, chopped
1/2 tsp. dried thyme leaves, crushed
1 can Campbell's Cream of Celery
1/4 cup water
4 cups hot cooked rice
SLICE pork into thin strips.
HEAT 1 tbsp. oil in skillet.
Add pork and cook until browned, stirring often.
Remove pork.
HEAT remaining oil.
Add celery, onion and thyme and cook until tender, stirring often.
ADD soup, water and pork and heat through.
Serve with rice.
Serves 4.
2 Packages Pillsbury Crescent Rolls
2 8oz. packages cream cheese
1 egg; separated
3/4 c. sugar
1 tsp. vanilla
Topping:
1/2 c. sugar
1 tsp. cinnamon
1/2 c. chopped nuts
Cream together cream cheese, egg yolk, sugar, and vanilla.
Put 1 package rolls on bottom of 9"x13" pan,
unrolling rolls and laying flat to cover bottom of pan.
Spread cheese mixture on top.
Put other package of rolls
(unrolled flat) on top of cheese mixture.
Beat egg white until stiff.
Brush on top of rolls.
Sprinkle on topping.
Bake at 350 degrees,
for 30 minutes or until golden brown.
Keep Refrigerated
Ingredients
1 cup sugar
1/3 cup all purpose flour
2 large eggs - lightly beaten
1 & 1/3 cups sour cream
1 teaspoon vanilla extract
3 cups fresh or frozen raspberries - thawed
1 unbaked Basic Pastry shell
1/3 cup all purpose flour
1/3 cup firmly packed brown sugar
For those that are diabetic you can use the fructose which is
a diabetic sugar. You would use 1/3 less than you would regular sugar.
1/3 cup chopped pecans
3 tablespoons butter or margarine - soften
Garnish with whipped cream, fresh raspberries, fresh mint leaves.
Directions
Combine first 5 ingredients in a large bowl -
stirring until smooth. Fold in raspberries.
Spoon into pastry shell.
Bake pie at 400 degrees for 30 to 35 minutes or until center of pie appears set.
Combine 1/3 cup flour and next 3 ingredients - sprinkle over hot pie.
Bake at 400 degrees for 10 minutes or until golden -
covering edges with aluminum foil to prevent excessive browning -
if necessary. Garnish if desired. (makes one 9 inch pie)
INGREDIENTS:
4 boneless skinless chicken breast halves
2 slices fat-free ham halved
2 slices reduced-fat Swiss cheese halved
1/4 cup flour
1/4 cup bread crumbs
1 egg
DIRECTIONS:
Heat oven to 350 degrees. Place 1 chicken breast half, boned
side up, between 2 pieces of
Ingredients
1/3 cup salsa
1/4 cup mayonnaise or salad dressing
2 tablespoons lime juice
1 tablespoon honey
2 tablespoons salad oil
2 tablespoons lime juice
Dash ground nutmeg
1 pound skinless, boneless chicken breasts
2 8-inch flour tortillas
6 cups torn mixed greens
1 medium tomato, chopped
1/2 of a yellow or green sweet pepper, cut into strips
2 cups peeled, cored, and cubed pineapple
Directions
Prep Time: 140 minutes
Cooking Time: 12 minutes
For salsa dressing, in a small bowl stir together salsa, mayonnaise or salad dressing,
2 tablespoons lime juice, and honey.
Cover and chill until serving time or up to 4 hours.
For marinade, combine oil, 2 tablespoons lime juice, and nutmeg.
Place chicken in plastic bag set into a shallow dish.
Add marinade; seal bag. Turn chicken to coat well.
Chill about 2 hours, turning chicken once.
Remove chicken from bag, reserving marinade.
Grill chicken on an uncovered grill directly
over medium coals for 5 minutes.
Brush chicken with marinade;
turn chicken and brush again with marinade.
Grill for 7 to 10 minutes more or until chicken
is tender and no longer pink.
Place flour tortillas on grill for 3 to 5 minutes or until toasted, turning once.
Cool chicken and tortillas slightly. Slice chicken breasts. Break tortillas into pieces.
Line 4 individual salad plates with mixed greens.
Arrange tomato, sweet pepper, pineapple, and chicken on the greens.
Serve with toasted tortillas and salsa dressing. Makes 4 servings.
To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill.
Test for medium heat above pan. Place chicken on grill over drip pan.
Cover and grill for 15 to 18
minutes or until chicken is tender
and no longer pink, brushing with marinade up to the last 5 minutes of grilling.
2 cups water
1 cup quick cooking oats
3 tablespoons butter or margarine
one 1/4 ounce envelopes active dry yeast
1/2 cup warm water (100 to 110 degrees)
1 tablespoon sugar
4 cups all purpose flour
1 & 1/2 teaspoons salt
1/3 cup firmly packed brown sugar
Bring 2 cups water to a boil in a medium saucepan - stir in oats and butter.
Boil - stirring constantly - 1 minute. Remove from heat - let cool to 110 degrees.
Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 2 cup measuring
cup - let stand 5 minutes. Beat oat mixture, yeast mixture, flour, salt, and
brown sugar at medium speed with an electric mixer until smooth.
Turn dough out onto a lightly floured surface - knead until smooth and elastic - about 5 minutes.
Place in a well greased bowl - turning to grease top. Cover and let rise in a warm
place - 85 degrees - free from drafts - 1 hour or until dough is doubled in bulk. Punch dough
down and divide in half - shape each portion into 16 one and one half balls.
Place evenly into 2 lightly greased 9 x 1 & 3/4 inch round cake pans.
Cover and let rise in a warm place - 85 degrees - free from drafts - 30 minutes or until
doubled in bulk. Bake at 375 degrees for 15 minutes or until golden brown. (makes 32 rolls)
12.BUTTERMILK SALAD
1 Can Crushed Pineapple (1LB. 4 OZ. SIZE)
Bring Pineapple and 1/4 cup sugar to boil.
Add 1 large box Orange Jello
Stir until Jello is dissolved- chill,
Then add 2 cups Buttermilk
1 med container cool whil(12 OZ. SIZE)
Blend together,
Chill until set as you would regular Jello.
2C. Sugar
1/2 C. Butter
3 Eggs
1 Tablespoon Vinegar
1 Tablespoon Cocoa
2 OZ. Red Food Coloring
2 1/2C. Plain Flour or Cake Flour
1/2 tsp. salt
1 1/2 tsp. baking soda
1/4 tsp. Baking powder
1 Cup Buttermilk
1 Tsp. Vanilla
Cream sugar and butter; add eggs,
Make a paste of vinegar, cocoa and food coloring
Add to creamed mixture.
Sift together dry ingredients.
Add to mixture alternately with buttermilk.
Add vanilla and blend thoroughly.
Pour into 3 10-inch Baking Pans.
Bake AT 350 Degrees for 30 min.
Frosting
1 Package (3OZ.) Cream Cheese
2 Tablespoon Butter or margarine
2 Tablespoons of Milk
1 Teaspoon Vanilla extract
Dash Salt
2 TO 2 1/2 Cups of Confectioners sugar
Blend cream cheese and butter in small mixing bowl.
Add milk, vanilla and salt.
Mix well.Stir in enough confectioners sugar until thick enough
to spread. Spread on cooled cake.
Ingredients:
4 large green bell peppers
1/2 cup onions, finely chopped
1/2 cup red peppers, finely chopped
Salt and pepper to taste
1 Tbsp dried crumbled chives
2 cups mashed potatoes
2 cups tomato sauce
Directions:
Preheat oven to 350.
Slice away pepper tops below stems. Remove seeds and interior spines. Gently parboil peppers about 5 minutes. Drain upside down. Set peppers aside.Saute onions and red pepper until soft. Add seasonings and mix well into mashed potatoes. Carefully stuff peppers, set them in a deep-sided baking dish. Pour tomato sauce around base of peppers. Bake at 350 for about 20 minutes covered. Uncover, and bake 5 minutes longer. Serve warm.
15.Braised Beef and Vegetables
1 piece beef 1 tomato
1 celery 3 cups stock
1 potato 5 tbsp. salt
3 carrot some scallion and ginger slivers
1 onion some pepper powder
some cabbage some oil
Directions
Chop beef into squares. Quick-boil and wash them clean. Cut all vegetable ingredients into cubelets and put aside. Heat oil in a wok. Drop scallions and ginger's in, and stir-fry. Add stock, spices and beef. Skim off the foam after boiling. Empty them into a casserole and simmer till tender. Drop potato and carrot in and stew them till ripe, then put other ingredients in. Season well and serve.
16.Dark Rye Bread
Preparation Time: about 1 hour 30 minutes for mixing, Rising, kneading
Cooking Time: about 35 minutes
Serves: makes 2 loaves
Cal: unknown
Ingredients:
2 pkg Active Dry Yeast
3 C (3/4L) Warm Water
4 C (560g) All-purpose Flour
3 1/2 C (490g) Dark Rye Flour
1/4 C (60ml) Molasses
1/2 C (112g) Shortening
2 tsp Salt
2 T Cocoa Powder
2 T Butter or Margarine, melted (Optional)
In a small mixing bowl, dissolve yeast in 1 cup (250ml) of warm water to proof.
In a large mixing bowl, sift together the white and rye flour.
Place remaining warm water, molasses, shortening, salt, and cocoa powder in a large separate bowl.
Mix well.
Add yeast mixture to the large bowl.
Slowly add the flour mixture stirring well until a sponge-like dough forms.
Make sure to add all flour and mix until flour is incorporated into the dough.
Turn out the dough onto a well-floured surface and hand
knead until the dough is smooth and silky, about 10 minutes.
Place dough in greased bowl and turn, then cover with a clean towel and leave to rise until doubled in bulk, usually at least an hour. Punch dough down and knead until smooth, about 5 minutes. Divide dough into loaves and place in greased loaf pans, cover, and let rise while oven heats to 350F (180C).
Bake loaves in the center of oven until done, about 35 minutes.
Remove from pans and rub tops of loaves with butter.
Slice and enjoy!
17.Italian Noodle Soup
1 cup water.
2 1-lb. cans tomatoes
1/2 tsp. basil
2 cans beef broth
3 cups thin egg noodles
1/2 tsp. pepper
grated parmesan cheese
Combine everything together in a large pot. Cook until the noodles are tender. Pass the cheese and let everyone sprinkle some on their soup. Great with garlic or French bread. 3 servings. This recipe can easily be doubled.
18.Orange Sherbert Salad
1 lb. or 2 small pkgs. orange Jell-O
1 pt. orange sherbet, softened
1 13 oz. can crushed pineapple, drained
1 C. hot water
1 small carton Cool Whip
1 C. miniature marshmallows
1 C. Mandarin oranges, drained
Mix Jell-O with hot water and cool slightly. Add orange sherbet. Mix together Cool Whip, pineapple, marshmallows and oranges. Add to the sherbet mixture and mix well. Pour into a 13x9x2 inch Pyrex dish and chill.
19.Fruit Salad
apples
oranges
pineapple
bananas
nuts celery
marshmallows
Mix all together with 1 large Cool Whop. Chill.
20.Brown Rice
1/2 cup butter
1 cup regular white rice
1 can bouillon
1 can onion soup
2 oz. sliced mushrooms
Melt butter in skillet. Brown rice in butter. Pour into greased 2-quart casserole. Add other ingredients, cover. Bake at 350 degrees for 1 hour or until liquid is absorbed. Serves 8.
21.Sweet and Sour Carrots
2 # 2 cans carrots
1 Cup sugar
1/2 cup vinegar
dash of salt
1 green pepper
1 large onion
1 can tomato soup, not diluted
Bring all to a boil except carrots; simmer until pepper and onions are tender. Add carrots, bring to a boil. Cook about 5 minutes. Will keep in refrigerator about a week.
22.Pork Chop Casserole
6 pork chops
1 16 oz. box long grain and wild rice mix
1 10-oz. can cream of mushroom soup
1 1/2 cups water
Brown pork chops lightly on both sides. Combine remaining ingredients. Pour into casserole and top with pork chops. Bake at 325 degrees for 1 1/4 hour. Can be doubled for company. Serves 6.
23.Lemonade Cake
1 pkg. lemon cake mix
1 pkg. Jell-O instant lemon pudding
4 eggs
1 cup water
1 cup oil
Combine and blend well. Mix 4 minutes. Pour into 13x9-inch pan and bake at 350 degrees for 45 to 50 minutes. or until done. Cool 5 minutes. Prick well with fork to bottom and spoon glaze over top.
Glaze:
2 scoops (1/2 cup) Country Time lemonade mix
1/2 cup water
2 tablespoons butter
2 cups confectioner's sugar
Mix together lemonade mix, water, melted butter and confectioner's sugar. Blend well with a fork or wire whip. NOTE: Instead of using lemonade mix, you may use a 16-ounce can frozen lemonade, but omit the water and butter.
24.Banana Cake
3 cups flour
2 cups sugar
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1 1/4 cups oil3 eggs
1 1/2 tsp. vanilla
2 cups mashed bananas
1 18-oz. can crushed pineapple and juice
Mix well. DO NOT BEAT. If desired, add 1/2 cup nuts. Bake at 350 degrees for 1 hour and 30 to 35 minutes in 2 long pans or tube pan greased and floured.
25.Easy Lemon Pie
Ingredients
1 (9 inch) prepared graham cracker crust
1 (14 ounce) can sweetened condensed milk
1/3 cup fresh lemon juice
1 (12 ounce) container frozen whipped topping, thawed
Directions
1 Squeeze juice from lemons into a medium mixing bowl. Stir in condensed milk and whipped topping.
26.Easy Key Lime Pie
Ingredients
5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust
Directions
1 Preheat oven to 375 degrees F (190 degrees C).
2 Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
3 Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
27.Creamy Blueberry pie
Ingredients
3 cups fresh blueberries
1 (9 inch) deep dish pie crust
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1/2 cup sour cream
1/2 cup white sugar
1/2 cup all-purpose flour
1/4 cup butter
Directions
1 Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended.
2 Place blueberries in pastry shell, and spoon sour cream mixture over berries.
3 In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in butter or margarine with pastry blender until mixture resembles course meal. Sprinkle this mixture over sour cream mixture and berries in the pie shell.
4 Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until lightly browned. If desired, garnish with additional blueberries and mint leaves.
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28.French Coconut Pie
Ingredients
2 1/4 cups white sugar
2 tablespoons all-purpose flour
6 eggs
1 cup buttermilk
1/2 cup margarine, melted
1 cup flaked coconut
1 cup chopped pecans
2 prepared 8 inch pastry shells
Directions
1 Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together the sugar and flour.
2 In a large bowl, mix the eggs with a wire whisk. Whisk flour mixture into eggs, until smooth. Stir in buttermilk, margarine, coconut and pecans. Pour into unbaked pie crusts.
3 Bake in preheated oven for 45 minutes. If making a 9 inch deep dish pie, bake for 1 hour.
29.Buttermilk Chess Pie
Ingredients
2 cups white sugar
2 tablespoons all-purpose flour
5 eggs
2/3 cup buttermilk
1/2 cup melted butter
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Directions
1 Preheat oven to 350 degrees F (175 degrees C.)
2 In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust.
3 Bake in the preheated oven for 45 minutes, or until filling is set.
These receipes are not necessarily my Mom's favorite receipes because everything she does is with a by guess and by golly! Thanks Mom from all your kids!
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