recipes

The following is a recipe that a member of our church in Southern Indiana gave Elizabeth that doesn't require much time in the kitchen and always hits the spot for a group.

Ranch Style Baked Beans

1 lb. ground beef
1 pkg. onion soup mix
1 c. ketchup
2 Tbsp. prepared mustard
2 tsp. Cider vinegar
1 (1lb.) can pork and beans in tomato sauce
1 (1lb.) can kidney beans, drained
1 (1lb.) can Great Northern beans

In a big skillet. brown ground beef, breaking up with a fork into small hunks.
Stir in remaining ingredients.
Pour into a bean pot or a 2 quart casserole.
Bake at 400 degrees for 30 minutes.
Makes 10 to 12 servings.

Frito Cookies

10 oz bag Fritos (small; leave them whole)
...1 cup sugar
1 cup light corn syrup
1 cup smooth peanut butter
2 (6 oz.) Hershey Bars

Prepare 10 x 15 inch sheet pan by coating with cooking spray. Spread Fritos in pan. Cook sugar and corn syrup over medium heat until mixture comes to a boil. Remove from heat and stir in peanut butter until smooth. Pour mixture over Fritos. Break up Hershey bars in a bowl and microwave 1 to 2 minutes, stirring occasionally until melted. Drizzle over Fritos. Refrigerate until set. Take out of refrigerator and let set until knife can be inserted easily. Cut into squares. Yummy yummy!!!

Ingredients:
1/2 cup all-purpose flour
1/4 cup cornstarch
2 tablespoons instant mashed potatoes
big pinch of cayenne
1 cup cold club soda
2-3 cups Panko (Japanese-style breadcrumbs), or as needed
fine salt to taste
vegetable oil for frying
2-3 yellow onions, cut into 1/4-inch rings

Mix flour, cornstarch, instant mashed potatoes, cayenne in bowl. Stir. Then add the club soda. Stir. It will look too thin at first but let it sit a little while and the potatoes will fluff up and make the mixture thicker. Dip onion rings into this mixture. Then dip the rings one at a time into the breadcrumbs which you have in a flat dish. Deep fry.

For coconut fried shrimp do the same thing but substitue coconut for the bread crumbs.

One 9-inch graham cracker crust
1 14-ounce can sweetened condensed milk
4 egg yolks
4 ounces Florida Key Lime juice (approximately 4-5 limes)
(personally I always add the grated rind of one lime, too)

4 egg whites, ½ teaspoon cream of tartar, 2 tablespoons sugar. Beat until soft peaks form

Mix milk and egg yolks with electric mixer, add the key lime juice (and the grated rind), and pour the mixture into the pie shell. Bake at 350 degrees for 8 to10 minutes. Take the pie out of the oven, cover with the meringue and bake for another few minutes (keep an eye on it!) at 450 degrees until the meringue starts to brown.

If you prefer you can omit the meringue and serve the pie with whipped cream instead.

Top this thick soup with the prepared bacon bits and chopped green onions just before serving.

Ingredients:

Preparation:

Cook bacon until crisp, drain and blot with paper towels. Chop into "bacon-bits". Put 2 tablespoons of the bacon drippings into pot along with butter, chopped onions and celery. Cook on low heat until vegetables are tender. Stir in the sliced green onion and flour until blended. Stir in chicken broth; cover and continue cooking, stirring frequently, until mixture is thickened and vegetables are very tender. Stir in half-n-half, diced potatoes, salt and pepper and cheese. Cook until cheese is melted. Add sour cream. Cook, stirring constantly until soup is hot.

1 Tb shortening
1 cup onions chopped fine
1/8 tsp pepper
¾ cups hot water
1 lb. ground beef
1 tsp salt
2 cups celery, chopped fine
1 can bean sprouts drained
1 can water chestnuts

Thickening:
1/3 cup cold water
2 tsp soy sauce
2 tb corn starch
1 tsp sugar

Melt shortening in hot skillet, add onions and meat and fry until meat done. Add celery, salt, pepper and hot water. Cover and cook for 10 min. Add drained bean sprouts and water chestnuts. Mix thoroughly and heat to the boiling point.

Combine ingredients for thinking and add to the above mixture. Stir lightly and cook 5 min.

1/2 cup butter or margarine
2/3 cup heavy cream
1 1/4 cup grated Parmesan cheese
1/4 teaspoon salt
dash of pepper
noodles or fettuccine, cooked

Directions:
Cook noodles or fettuccine according to package directions. Heat butter and cream in saucepan until butter is melted. Remove from heat. Add 1 cup Parmesan cheese, salt and pepper ; stir until sauce is blended and fairly smooth. Add to drained noodles and toss until they are well coated. Sprinkle with remaining cheese.

1/4 cup chicken broth
1/4 cup soy sauce
2 tsps. rice wine vinegar
2 tsps. toasted sesame oil
1 tsp. hot red pepper flakes
1 tsp. sugar

Fried Potato Patties

4 to 5 cups mashed potatoes
1 cup white onion, diced small
1/2 cup shredded Parmesan cheese
1/4 cup chopped fresh parsley
1 large egg
Salt and fresh ground pepper to your taste
4 slices bacon, fried crisp, crumbled and divided 1/4 cup cooking oil
Sour Cream
Green onions for garnish
1 egg
1/4 cup milk
1 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon salt
Fresh ground black pepper

Fry bacon crisp, remove from pan and reserve the bacon fat. Add 1/4 cup cooking oil to the bacon fat; set aside. Mix together mashed potatoes, onion, Parmesan cheese, parsley, one egg, salt, pepper and crumbled bacon (reserve some bacon for garnish); set aside .

In a separate bowl, whisk together one egg and 1/4 cup milk; set aside. In another bowl whisk together flour, paprika, salt and pepper; set aside.

To make the patties, measure about 1 cup mashed potato mixture and shape into a round ball. Dip into egg mixture and then into flour mixture. Shape the ball into a flat patty and then fry in medium hot bacon fat until golden brown on both sides. To serve, garnish with a dollop of sour cream, chopped green onion and crumbled bacon. Yield 6 patties

Wanda

_______________________

2 pounds ground meat (part hot sausage, part hamburger )
1 large onion
1 package frozen chopped spinach ( optional)
1 16 oz can tomatoes
1 10 oz can RoTel tomatoes and green chilies
1 tsp salt
1/2 tsp pepper
1 can cream of mushroom soup
1 can cream of chicken soup
1 8 oz carton sour cream
1/4 cup milk
1/2 tsp garlic powder
16 to 20 corn tortillas
l or 2 cans ( 4 oz) chopped green chilies
2 pound cheddar cheese, grated

Brown and drain meat. In separate skillet, cook onion until transparent. (Cook and drain spinach if you choose to add this.) Mix with tomatoes and RoTel, salt and pepper. Combine with meat and simmer until thickened. Mix soups, sour cream, milk and garlic powder. Place tortillas on bottom and sides of 3 quart casserole to "line" it. Spoon all of meat mixture into casserole. Scatter green chilies on top. Next, layer some grated cheese. Place a layer of tortillas on the cheese and cover with the soup mixture. Sprinkle with more cheese. Bake at 350 degrees for about 35-40 minutes. Serves 8-10 or Sandy and Gene. This is best if made ahead of time and refrigerated for a day or two, or frozen. But it AIN'T bad if you just can't wait and bake it immediately.

½ c Cresco
½ c Cane Sugar
½ c Brown sugar
½ tsp. salt
1 egg
½ c Peanut Butter
1 ¼ c flour
½ tsp. baking soda

Blend together Cresco, sugars, salt and egg. Add peanut butter. Stir in flour sifted with soda. Form the dough into balls the size of a golf ball and place on cookie sheet. Press down with a fork in one direction and then the other direction to form cross design. Bake in moderately hot oven (about 375 degrees F) for about 10 minutes or until done.

1 lb coffee cans or equiv.
1 ½ cups flour
1 cup wheat germ
1 ¾ cups warm water
2 tsp salt
2 tbsp veg. oil
1/3 cup sugar

Beat with mixer 2 minutes and add 2 pkgs dry yeast dissolved in ½ cup warm water. Beat in with the other ingredients in large bowl. Stir in by hand 3 to 3 ½ cups flour. Make thick elastic dough that pulls away from spoon and bowl.

Turn out on floured board and Knead 5 minutes. Cover with cup towel and let rise 30 minutes. Knead again to remove all air bubbles - then divide in 3 equal parts and put in greased 1 lb. coffee cans. Lightly oil top of dough. Let rise until double - about 25 minutes or maybe refrigerated up to 24 hours. (If refrigerated let set 10 minutes at room temperature.) cook at 375degrees about 40 minutes.

1 box Rice Chex
1 box Corn Chex
1 box Wheat Chex
1 box Cheerios
2 cups pecans
Small Pretzels

10 heaping tbsp bacon grease
6 tbsp Worchester Sauce
2 ½ sticks butter
1 ½ tbsp galic salt
1 tsp celery salt
2 tbsp garlic powder
1 tsp salt
1 ¼ Ceyenne Pepper

Mix cereal & nuts and divide into large (cookie sheet size) pans with tall sides

1 cup Bisquick
1 cup sugar
2 cups chopped, peeled apples
1 tbs oil
1 tsp vanilla
1 beaten egg

Stir all together, put in greased pie plate, cover with cinnamon and bake at 350 degrees for 1 hour.

2 tbs peanut butter
1 tsp vanilla
2 cups of 1 min oatmeal
¾ cup shredded coconut
½ cup chopped pecans or walnuts

Put 1 st 4 items into pan, mix well and let come to a boil. Boil for 1 ½ min. While still hot add peanut butter, vanilla, oatmeal, coconut and nuts.

Beat egg and stir in milk. Add sifted dry ingredients and beat until smooth. Dip chicken or onion rings in batter. Fry in fat heated to 365 degrees. Cook meaty pieces first for 15 minutes. Fry backs and wings about 13 minutes. Drain on paper towels.

2 tbs vegetable oil
1 lb ground beef
1 15 ½ oz kidney beans, not drained
½ cup chopped onion
2 8 oz cans tomato sauce
1 tsp salt
1 to 2 tbs chili powder
Shake of garlic sauce

Cook meat in skillet until meat loses its red color. Add beans with their liquid, and onion. Pour in tomato sauce. Add salt, chili power and garlic powder. Simmer over low heat, stirring occasionally, until chili is desired thickness v - about 45 minutes. Make 4 servings.

1 stick butter
4 eggs
1 Box Yellow Cake Mix
8 oz Cream Cheese
1 Box Confectioners Sugar

Melt butter & pour into pan. Beat 2 eggs & cake mix & press into pan. Beat cream cheese, 2 eggs & confectioners sugar & pour over cake mix in pan. Bake at 350 deg for 35-40 min.

Fold in 1 small jar drained cherries (cut up), 1 large can crushed pineapple, 1/2 cup chopped pecans

1 large pkg strawberry jello
4 cups cranberries
rind of 1 orange
sections of 1 orange
2 cups sugar
2 cups water
3/4 cups pecans

Dissolve jello and sugar in 2 cups hot water. Let cool but not congeal. Grind cranberries, orange rind and orange sections and add to mix. Add pecans. Put in refrig and let congeal.

In a large black iron skillet fry bacon and onions together until bacon is brown. In mixing bowl slightly beat 2 eggs with a fork. Pour in Corn-Kit ingedients as directed on the package and mix with the fork. Pour ingredients from mixing bowl into the hot skillet on top of the bacon and onions. Allow mixure to stay in hot skillet for 1 minute then bake in 375 degree oven.

1 pound sausage (Jimmy Dean or Owens)
4 table spoons of bacon grease
1/4 cup sifted flour
salt & pepper
3 cups milk (warm 1st in microwave)

Brown sausage in skillet, breaking into small pieces with spatula. Set sausage aside in bowl. Put bacon grease in hot skillet and add flour, salt and pepper. Cook over medium high heat stirring continuously until brown. Slowly add milk while stirring until well mixed. Bring to a boil and then reduce heat to a simmer, cook about 2 minutes until thickened. Add cooked sausage and continue to simmer about 1 more minute.

1 16ox package of navy beans (small white beans)
4 slices of slab bacon cut into 2 inch pieces
8 cups of water
1/2 cup chopped onions
1/2 cup chopped celery
salt and pepper (to taste)

Wash beans and soak in water until they swell. Pour 8 cups of hot water into crock pot with beans, bacon, onions and celery. Cook on medium for several hours. turn off crock pot and allow to cool for 30 min before serving.

1 9" unbaked pie shell
4 large eggs, room temperature
1 cup light corn syrup
1 cup sugar
5 tablespoons butter, melted
2 teaspoons vanilla
1/4 teaspoon salt
2 cups pecan halves

In medium size bowl, whisk together corn syrup, sugar, melted butter, vanilla, and salt; mix thouroughly. Add eggs and whisk until thouroughly combined. Stir in pecans and then pour into unbaked pie shell. Bake 45 to 50 minutes or until center is set.