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Chicken & Broccoli Casserole
Layer in 9 by 13 bake pan:
2 cups cooked rice (boil 2 c. water, add 3/4 c. rice & 1/2 t. salt, simmer 25 minutes)
1 cup chopped cooked chicken, turkey, ham or other meat, more or less to taste
8 oz. broccoli or other veggies, chopped & cooked
Top with sauce:
Place 1 cup milk, 1/2 t. salt, 1/2 t. garlic salt, 8 oz. cream cheese, & 1/2 c. cheddar cheese in blender just till smooth. Heat on stove top or microwave till thickened, and pour over rice, meat & veggies. Sprinkle lightly with additional cheddar cheese. Bake at 375* for 20 minutes.
Eggs a la Goldenrod
½ c. margarine
¼ c. flour
2 T. corn starch (you can use more flour instead, but it tastes powdery)
½ t. salt
1 T. mustard (dry or wet)
2 c. milk
10-12 hard boiled eggs (boil 15 minutes)
Melt margarine in saucepan, then blend in flour, corn starch, salt, and mustard. Add milk and blend on low heat. Mix in chopped eggs. Boil, stirring constantly, and let sauce thicken. Serve over toasted bread.
1 pound (or more) lean beef steak, cubed
3 large potatoes, chopped
3 large carrots, chopped
1 onion, chopped
2 tsp. granulated or other garlic
1 pound can undrained, or 8 oz frozen corn
1 pound can undrained, or 8 oz frozen peas
1 pound can undrained, or 8 oz. frozen green beans
1 package dry brown gravy mix, or 10 1/2 oz. can beef broth
12 oz. can tomato juice or stewed tomatoes
up to 1 quart water
Simmer 10-12 hours in a crock pot, or 3-4 hours on stove top on low. For a special Halloween treat, just before the stew is done, remove the top from a large pumpkin and clean out the seeds. Place the pumpkin on a large sheet cake pan or other large pan you can place on the table later. Ladle the stew into the pumpkin. Replace the top. Bake at 350 degrees for 1 1/2 to 2 hours. Place baking pan on hot pads on the table or buffet. Do not attempt to remove the pumpkin. As you ladle the stew into bowls, be sure to scrape the inside of the pumpkin. It is a wonderful addition to the recipe. Or try baking in small individual pumpkins, just leave plenty of time to cool.
Chocolate Up-Side Down Cake
(I got this recipe in my first cookbook when I was 3 years old.)
1/4 cup olive oil or margarine
3/4 cup sugar
1 1/2 cup flour
2 1/2 tsp. baking powder
3/4 cup milk
3/4 cup chopped nuts, optional
Cream margarine and sugar. Sift together flour and baking powder; add alternately with milk. Stir in nuts if desired. Pour into 9 inch square pan.
1/4 cup cocoa powder
1 cup packed brown sugar
1 1/4 cup boiling water
Blend dry cocoa and brown sugar with a fork. Sprinkle on cake batter. DO NOT STIR. Carefully pour boiling water over the top. Yes, it will be sloshing around in the pan, but DO NOT STIR. Bake 30 minutes at 375 degrees. It will come out with the cake on top and the chocolate sauce on the bottom, so dip each piece out with a large spoon turning it upside down so the sauce is on top. (Do not put this in a smaller pan as it will bake out into your oven.) Best served warm.
(make a day or two ahead)
5 pounds of white potatoes - boil 45 minutes or till tender, cool, peel, and dice
1 tablespoon salt - sprinkle over potatoes and toss
8 oz bottle low-cal French dressing - pour over potatoes, toss, cover, and refrigerate several hours
In separate bowl, make dressing of:
1 cup mayonnaise
1 cup sour cream
1 tablespoon mustard
1 cup pickle relish
3 oz. pimentos, chopped
8 eggs, hard-boiled and chopped
Toss with potatoes, and keep cold
(quick and delicious)
2 lb. lean ground beef, browned and drained
2 lb of refried beans
1 cup thick & chunky salsa
1 packet taco seasoning mix
After draining the beef, add other ingredients and heat through. Serve with nacho chips, diced tomato, sliced green onions, shredded lettuce, sliced ripe olives, shredded cheddar cheese, sour cream, guacamole, and more salsa. [We like to spoon meat on a layer of chips, cover with cheese and microwave briefly; then add other toppings.]
(takes 3 hours)
1 3/4 cup very warm water
2 pkgs. yeast
1/4 cup sugar
1/3 cup olive oil
5 cups flour (not self-rising!)
2 teaspoons salt
Mix all ingredients well in a very large bowl. This is a very sticky dough. Cover and set in a warm place to rise for 1 hour or till doubled. Meantime, grease or Pam a 10 by 14 inch pan. Soften or melt margarine, mix sugar & cinnamon, and cut a piece of thread about 24-36 inches long. When dough is doubled, pour out onto a well floured surface. It will take about a cup more flour. Knead briefly till it feels firm and elastic. Roll out to approximately 24" by 16". Spread with
3/4 cup olive oil or softened margarine
1 1/2 cups sugar
1 tablespoon cinnamon
nuts, raisins, or chocolate chips if desired
Roll up to make 24" long, pinching the edge to hold in place. Using about a yard of regular thread, double the thread and, holding one end firmly in each hand, slide it about an inch under the roll. Cross the ends above the roll and pull quickly and firmly to slice perfectly. Place rolls in greased 10" by 14" pan, and let rise 30 to 45 minutes. Bake at 400 degrees for 25 minutes. For easy removal, let cool 5 minutes, then turn upside down onto a large cookie sheet.
Elayne’s Easy Cheesecake, with Chocolate Chips
1 lb. cream cheese, (2 8-oz. packages) softened
½ c. honey or sugar
½ t. vanilla
Chocolate chips optional
1 9-inch crust
[To make your own crust, mix 1 cup or more graham cracker crumbs with 3 tablespoons olive oil or melted butter, and press into bottom and sides of a pie pan.]
Mix cream cheese, sugar, & vanilla in mixer.
Add eggs and mix till well blended.
Stir in ½ c. chocolate chips if desired. You can also sprinkle more on top.
Pour into crust.
Bake at 350 for 40 minutes or till center is almost set.
Cool, then refrigerate.
Top with cherry pie filling or sour cream if desired.
Elayne’s Mom’s scrumptious: Chocolate Chip Cookie Dough Cheesecake
A 4-part recipe. Check the ingredients and instructions for all 4 parts before beginning.
Bake your favorite chocolate chip cookies till crispy, and crush some.
1 ¾ cups cookie crumbs
¼ cup olive oil or butter, melted
Mix cookie crumbs with melted butter till evenly coated. Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Set aside.
Second: Cookie Dough (this goes IN the cheesecake, not for the crust):
¼ cup olive oil or butter softened
¼ cup sugar
¼ cup packed brown sugar
1 tablespoon water
1 teaspoon vanilla extract
½ cup all-purpose flour
1 cup miniature chocolate chips
In mixer bowl, cream oil and sugars on medium speed for 3 minutes. Add water and vanilla. Gradually add flour. Stir in chocolate chips. Drop dough by teaspoonfuls on the crust.
3 8-oz. packages cream cheese at room temperature
1 cup sugar
1 cup sour cream
½ teaspoon vanilla extract
In mixing bowl, stir cheese; add sugar and beat till fluffy. Add eggs, beating well after each one. Add sour cream and vanilla, beating just till blended. Pour over cookie dough and crust. Bake at 350 degrees 45-55 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight; remove sides of pan and spread with icing.
½ cup miniature chocolate chips
2 tablespoons butter
3 tablespoons marshmallow cream
Melt chocolate with butter in small pan over low heat. Remove from heat and stir in marshmallow cream. Stir until smooth and spread on cheesecake after sides of pan are removed. If you are lucky enough to have leftovers, refrigerate them.
1 qt. grape juice
1 qt. cold water
3 c. pineapple grapefruit juice
1 can apricot nectar (12 oz.)
1 can ginger ale (12 oz.)
Mix grape juice and water, and use half to make ice cubes. To the remaining grape drink add the pineapple grapefruit juice,
apricot nectar, and ginger ale. Garnish glasses with ice cubes and orange slices. Makes 2 1/2 quarts.
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