Laurel’s Famous Crisp

Pour 1 pie fillings into a 9x9" pie pan.

Mix in separate bowl

3/4 cups each of oats, brown sugar, and flour

1/4 tsp. baking powder & 1/4 tsp. soda

Melt cube of butter and pour over dry ingredients and mix together well. Sprinkle over pie filling. Bake at 350 for 25 to 30 minutes. Serve hot to warm with vanilla ice cream.

 

Julie’s Very Moist Bunt Cake

1 Cake Mix- large Pudding Mix - 1 cup Sour Cream - ½ c. Oil

½ c. Water- 4 Eggs- 2 c. chips

Whip all ingredients on high for 5 full minutes. Pour into well coated bunt pan.

Bake at 350 for about 50 minutes.

Our favorite flavor is chocolate, but have also enjoyed lemon cake, pudding and white chocolate chips. Or any other combination of cake mix, pudding and chips.

 

Canned Dried Beans

For each quart of beans desired, wash one cup of Dried Beans.  Place in sterilized quart jars. Add one tsp. Salt to each. Fill with Boiling Water to one inch of top. Adjust lids and seal.

Process in pressure cooker the same method as for green vegetable, 60-70 minutes at 15 pounds of pressure.

Donna’s Broccoli & Cauliflower Amish Salad

1 Lrg. head of Broccoli & Cauliflower each 1/4 - ½ purple Onion-

8oz. Shredded Swiss Cheese- 1 pound crisp Bacon- Handful of Cran Raisons

handful of Peanuts

Dressing

1 ½ Cup Mayo 4t. Vinegar Cider- ½ c. Sugar- ½ t. Salt

Mix all ingredients and refrigerate several hours. 

APPLE SAUSAGE STUFFING

1 lb. mild sausage (roll not links or patties)½ lb. hot sausage roll 2 lg. onions, chopped  9 sm. stalk celery,  chopped 1 ½ pkg. cubes for stuffing 3 eggs, beaten 4 lg. red apples with skin, chopped Apple Cider

Mix everything together. Add enough Apple Cider or Turkey Broth to dampen the stuffing. 

Faith Pitt’s Scrumptious Green Beans

Steam 1 pound fresh Green Beans

Saute briefly in a mixture of

2 tsp. Olive Oil- 4 cloves Garlic- ½ tsp. Soy Sauce

Pepper- 1 tsp. Sugar

Aunt Helene’s Green Beans

2 pounds fresh Green Beans

3 cups Stock (beef or veggie)

1 med Onion chopped, 1 tsp. minced Garlic

1 package Hillshire Polish Sausage

Season to taste with Pepper, Italian Spice

Put all into slow cooker on low for 6-8 hours

Serve with Pasta or Toasted Garlic French Bread

Chicken Tikka Masala

1 c. yogurt - 1 T. lemon juice - 2 t. cumin 1 t. cinnamon

-2 t. cayenne pepper - 2 t. black pepper -1 T. minced fresh ginger

4 t. salt, or to taste - 3 boneless skinless chicken breasts, cut into bite-size pieces -1 T. butter -1 clove garlic, minced

jalapeno pepper, finely chopped - 2 t. ground cumin -2 t. paprika

3 t. salt, or to taste - 1 (8 ounce) can tomato sauce

1 c. heavy cream -1/4 c. chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir n chicken, cover, and refrigerate for 1 hour.

Cook in skillet until not pink. Set aside.

Melt butter in a large heavy skillet. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. 

Honey Oatmeal Bread

1 ½ Cup almost hot Water-1/2 Cup Honey- 1/3 Cup Butter

5 ½ -6 ½ Cups flour

½ Cup Oats-2t. Salt-2T. Yeast-2 eggs

1T. Water mixed with 1 egg white-oats brushed on dough sprinkle oats on top

Bake @ 375 for 40 minutes

 

Family Favorite Flat Bread

(days before mom went gluten-free)

2 Cups White Flour - 2 tsp. Yeast - 1/3 Cup Sugar - 2 Tbs. Oil

1 Tbs. Salt - ½ Cup Wheat Flour

Mix together - stir in 2 Cups very hot Water- cover and let sit 20 minutes

Gradually add another 3 to 3 ½ Cups white flour- Knead until smooth

Turn oven to 375 degrees

Devide dough into two loafs.  Flatten long oblong shape onto cookie sheet and poke with fork ever ½ inch over entire loaf.

Cover with a clean dish rag and let sit in warm place about 30 minutes.

Gently place in oven & Bake for 25-29 minutes

Faith’s Fabulous Cheesy Apples

 ½ pound Velveeta Cheese, softened - 1 cube Butter, softened

1c. Sugar, 3/4c. Flour - 4 large Apples - peeled & slices.

Cream butter & Sugar. Add Flour, add cut up Cheese.

Mix until smooth.

Place Apples in baking dish, dot with dough all over top.

Bake @ 350 for 35 to 40 minutes

Hamburger Gravy over Bisquets

Another of Daddy’s favorites from Nana’s  Kitchen

Brown ½ lb Ground Beef in skillet

Add 4 T. of Flour and mix well.

Slowly whisk in two C. Milk, stirring continuously. As it cooks it will thicken. Add more milk if too thick. Salt and Pepper to taste. Serve over toast, rice, mashed potatoes or biscuits. 

Nana's Sausage Casserole

Brown 1 lb sausage

Add:

1 chopped Onion

1 C. Uncooked Rice

1 C. chipped Celery

1 can Chicken Noodle Soup

1 can Water

Simmer 25 minutes adding water if needed. 

Spanish Rice

 In large sauce pan, melt 4 T. Butter, Saute

1 minced Onion, 1 chopped Bell Pepper, 1/4 C. diced Celery

until clear.

Add:

1 16oz Can Dices Tomatoes - 2 t. Salt - 1/8 Pepper

Simmer 15 minutes. Stir in 2 cups cooked rice,

stir and let simmer 5 minutes. 

Nan's Green Chile Pinto Beans

1 C. dried Pinto Beans - 2 lbs. Ground Beef - 1 Chopped Onion

1 can Diced Tomatoes, un-drained or Tomato Sauce

1 Can Chopped Green Chilies

1 T. Chili Powder - 2 t. Salt  - 1 t.  Pepper 

Soak Beans over night. Drain and Rinse well. Cover with water and bring to boil, cover, reduce heat and simmer 1 hour or until beans are tender.

While beans are cooking, brown meat and remaining ingredients. Stir into beans, cover and simmer 1 hour more. 

Build your Own Taco Salad

 Brown 1 lbs Ground Beef & 1 chopped Onion

Stir in 1 T. Taco Seasoning

Add 1 8oz. Can Tomato Sauce & 1 Can Water.

Stir and simmer 15 minutes.

Add more water if it becomes too thick.

Serve over Corn Chips, top with Cheese, Lettuce and Tomatoes

Sour Cream, Salsa, Onions, Ranch, Black Olives, Avocados  etc...

Nana’s Tortilla-Green Chili Casserole

Brown:

1 lb Ground Beef - 1 small chopped Onion - Salt & Pepper

Add:

1 small can chopped Green Chili - 1 Can Cream of Mushroom Soup - 2 cups Milk

Layer in strayed casserole baking dish with Corn Tortillas with grated Cheddar or Monterrey  Cheese.

3,4 to 5 layers thick. Ending with Cheese

Bake in Oven at 350° until bubbly and browned. 

Savory Shell Soup

Friend Magazine 

1 lb Stew Meat - 3-4 T. Oil - 1t. Salt - 1/8 Pepper - 1 T. Marjoram

6 t. beef bullion - 10 C. Water - 2 Potatoes diced

2 ½ C. large Pasta Shells

Cut meat until brown, salt, pepper, spice and saute. Gradually pour in water, bring to boil. Add bullion, simmer 30 minutes.

Add potatoes & Pasta, bring to boil and simmer until tender.  

Gypsy Lentil Soup

  2 C. Dried Lentils - 10 C. Water - 2 15oz. Cans Crushed Tomatoes or Tomato Sauce - 2 C. diced Carrots - 1 C. Chopped Onion -

3 C. Ham Scraps - 3 t. Marjoram 

Combine all ingredients - bring to a boil, reduce heat, simmer, cover for about 2 hours or until lentils are very tender.

Serve with a dollop of Sour Cream

.

Split Pea & Sausage Ball Soup

2 ½ C. Green Split Peas - 3 qts. Water - 2 t. Salt - ½ t. Pepper -

1/4 t. Marjoram - 1 lb. Sausage - 1 C. diced Celery - potatoes & Onion each- Salt to taste

Wash & Sort Peas, Combine Water seasons and bring to boil. Add Peas gradually so water does not stop boiling. Shape sausage into small balls & roll in flour. Drop into Soup, cover and simmer until sausage is cooked and peas are tender, about 2 ½ hours.

Add Veggies, cook until tender.

Salt to taste