Chicken Parisienne

6 medium chicken breasts
Salt and Pepper
Paprika
1/2 cup dry white wine, vermouth (optional)
1 10-1/2 oz can condensed cream of mushroom soup
1 4 oz can sliced mushrooms drained (1/2 cup)
1 cup dairy sour cream mixed with 1/4 cup flour

Sprinkle chicken breasts lightly with salt, pepper, and paprika.  Place chicken breasts in crock-pot.

Mix white wine, soup, and mushrooms until well combined, mixing in sour cream NOW if you will be cooking on low.  Pour over chicken breasts in crock-pot.  Sprinkle with paprika.  Cover and cook on low 6 to 8 hours. (High: 2-1/2 to 3-1/2 hours with sour cream added during last 30 minutes.)  Serve sauce over chicken with rice or noodles.  This recipe may be doubled for the 4-1/2 -quart crock-pot.

Pumpkin Pie

1 (9 inch) unbaked pie crust

1 (16 oz.) can pumpkin

1 (14 oz.) can sweetened condensed milk

3 eggs

1/2 C. sugar

1/2 t. lemon extract

1/4 tsp. allspice

1/4 tsp. cloves

1 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. nutmeg

1/2 tsp. salt

Preheat oven to 425 deg.  In large mixer bowl, combine all ingredients except pie shell; mix well.  Pour into pie crust and bake 15 min.  Reduce oven to 350 deg and bake 30-40 min. longer till done.

Pecan Pie

1 C. white corn syrup

1 C. brown sugar

1/3 tsp. salt

1/4 C. melted butter

1 tsp. vanilla

3 eggs, slightly beaten

1 C. pecans

Combine syrup, sugar, salt, butter, vanilla, and mix well.  Add eggs.  Pour into unbaked pie shell.  Cover with pecans and bake in 350 deg oven for about 50-55 min. till done.

Sausage Cornbread Stuffing

6 C. dry torn bread pieces

3 C. cornbread pieces

(Dry bread pieces several days ahead.)

3/4 C. minced onion

1-1/2 C. chopped celery

2 T. butter

Saute onion and celery in skillet until tender.

1 lb. Italian sausage

about 2 C. chicken broth or boullion

1-1/2 tsp. crushed sage leaves

1 tsp. thyme leaves

1/3 C. pine nuts

salt to taste

Remove vegetables from skillet and brown sausage.

In large bowl toss all bread with onions, celery, and sausage.  Slowly add chicken broth till slightly wet.  Add remaining ingredients and place in buttered dish.  Bake at 350 deg till golden brown.  (about 40- 50 min.)

Sweet Potato Crunch

3 C. mashed sweet potatoes

3/4 C. sugar

1/2 tsp. salt

2 eggs, beaten

4 T. butter

1/2 C. milk

1/2 tsp. vanilla

Combine and place in buttered casserole dish.  Cover with topping.

Topping:

3/4 C. sugar

1/3 C. melted butter

1 C. chopped pecans

Bake at 350 deg for 45 minutes uncovered.

Grandma's Chex Mix

5 C. salted mixed nuts (2 cans)

6 C. small pretzel sticks

12 C. Rice Chex (1 box)

1/2 box Cheerieos (sm. size)

1-1/2 C. + 2 T. melted butter

1 tsp. celery salt

1-1/2 tsp. garlic salt

1-1/2 tsp. onion salt

1 tsp. chili powder

1/4 tsp. Tabasco

3 T. Worcestershire sauce

Combine butter and seasonings.  Place cereal, pretzels, and nuts in large roasting pan.  Pour seasoned butter over it and toss lightly.  Bake at 275 deg for one hour, stirring every 10 min.

Blueberry Muffins

1 -3/4 C. flour

1/4 C. sugar

2 -1/2 tsp. baking powder

3/4 tsp. salt

1 well-beaten egg

3/4 C. milk

1/3 C. oil

1 C. blueberries, fresh or frozen

brown sugar

Stir together dry ingredients.  Combine egg, milk, and oil.  Add to dry ingredients.  Stir quickly just until moistened.  Gently stir in 1 cup fresh or thawed and well-drained frozen blueberries.  Fill muffin cups two-thirds full and top with brown sugar.  Bake at 350 deg till done, about 20 min. 

O'Henry Bars

4 C. oatmeal

1 C. brown sugar

1/2 C. melted butter

1/2 C. corn syrup

1 tsp. salt

1 T. vanilla

Mix together and put in a greased 9" x 13" pan.  Bake at 350 deg for about 15 min. till crust turns slightly golden brown.  Melt 2 C. of chocolate chips in double boiler with 1/2 C. crunchy peanut butter.  Spread over cool crust and let set till chocolate hardens.  Cut into bars.

Beer Bread

INGREDIENTS:
3 Cups self-rising flour
3 Tbsp. sugar
1 tsp. salt
1-12 oz beer
1 stick butter

DIRECTIONS:
Mix together first three ingredients in a large bowl.  Stir in the beer 1/3 at a time until the dough comes together and all the beer is mixed in.  Be careful not to over mix.  Turn into a loaf pan.  Melt butter and pour over the top of the bread.  Bake in a 350 degree oven for approximately 20 min.  The top should be slightly browned and firm to the touch.

Jan Crandall's Apple Cake

2 C. sugar

1 stick margarine

2 eggs, well beaten

4 apples (2 C. chopped)

2 C. flour

2 tsp. soda

1 tsp. nutmeg

1 tsp. cinnamon

1 tsp. salt

1 C. chopped nuts (optional)

Cream sugar and margarine.  Add eggs and beat.

Core apples and chop.  (Leave peel on if preferred.)  Add apples to creamed mixture.

Sift together dry ingredients and add to first mixture.  Stir in nuts if desired.  Pour into well greased 9" x 13" pan.  Bake for 40 - 45 min. at 350 deg.

Kate's Apple Krunch

8 C. sliced apples

3/4 C. sugar

cinnamon to taste

Mix together and place in buttered 9" x 13" baking dish.

Topping:

1 C. brown sugar

3/4 C. butter, softened

1-1/2 C. flour

1-1/2 C. oatmeal

Mix until crumbly and spread over apples.  Bake at 350 deg until apples are tender and topping is crisp.

For smaller 8" x 8" version:

2/3 C. brown sugar

1/2 C. butter

1 C. flour

1 C. oatmeal

Cherry Crumb Cake

Stir together:

2 C. flour

1 C. sugar

2 tsp. baking powder

1/2 tsp. salt

Cut in:  1/2 C. butter or margarine

Add:  1 egg

Mix with a fork.  Press 1/2 of the mixture into a greased 9" x 13" pan.  Spoon one can cherry pie filling over crust.   Top with remaining crumb mixture.  Bake at 350 deg about 30 min. until light brown.  Cool in pan on rack.  Serve warm with whipped cream or ice cream.

Mrs. Evert's Cherry Cake

Pour 1/4 C. oil into 9" x 13" pan.

Add:

cake mix

1/2 C. water

2 eggs

Stir with fork till smooth.  Fold in 1-1/2 cans cherry pie filling.

Bake at 350 deg for 35-40 min.  Serve with whipped cream and dollup of remainder pie filling.

Carolyn's Cobbler

1 stick margarine or butter

Melt in a 9" x 9" pan in the oven.

Beat together:  

      1 C. sugar

   1 C. flour

   1-1/2 tsp. baking powder

   3/4 C. milk

   1 tsp. vanilla

Stir until smooth and pour over the melted margarine.  Add 2 C. of fruit and the juice or 1 can of fruit and juice.  Stir slightly.

Sprinkle 1/2 C. sugar on top.  Bake at 35o deg till golden brown.

Sour Cream Pound Cake

2 tsp. cinnamon

3 T. brown sugar or white sugar

1/2 C. chopped pecans

1 box yellow or white cake mix

1/2 C. sugar

3/4 C. cooking oil

1 C. dairy sour cream

4 eggs

Combine cinnamon, sugar and pecans. Set aside.  Combine cake mix with 1/2 C. sugar, oil and sour cream.  Mix thoroughly.  Add eggs, one at a time, and beat well.  Pour 1/2 of batter in greased and floured bunt pan.  Sprinkle with half of cinnamon-sugar mixture.  Add remaining batter and top with sugar mixture.  Bake 45 min. in 350 deg oven.  Cool in pan 10 min.  Remove from pan and spread with glaze of powdered sugar and milk.

Oatmeal Cookies

1/2 C. shortening

1/2 C. margarine

1 C. brown sugar

1 C. sugar

2 eggs

1 tsp. vanilla

1-1/2 C. flour

1 tsp. soda

1 tsp. salt

2-1/2 C. quick oats

1-1/2 C. raisins

1 C. chopped walnuts

Cream together shortening, margarine, and sugars.  Beat in eggs and vanilla.  Sift together flour, salt, and soda.  Stir into creamed mixture.  Stir in oats, raisins, and nuts.

Form into balls and place 1-1/2 inches apart on greased cookie sheet.  Bake at 350 F about 10 min. or until lightly browned.  Cool slightly before removing to cooling racks.

Char's Italian Meatball Sandwiches

Mom made these for the family at Christmastime.  She got the recipe from Aunt Marge.  I made it for friends last night and the loved it!

Basic Italian Sauce:

1 18-oz can tomato paste

4 cups water

1 tablespoon sugar

1 tsp salt

1 tsp freshly ground black pepper

1 tablespoon dried sweet basil

1/2 cup finely chopped onion

1 clove garlic, minced

In large saucepan, mix tomato paste with water.  Add sugar, salt, pepper, basil, onion, and garlic.  Heat to boiling, reduce heat and simmer for at least 1 hour (longer is better).  Stir frequently.

Meatballs:

1 and 1/2 pound ground beef

1 and 1/2 pound Italian sausage (hot)

4 egs

1 tsp salt

1/2 tsp freshly ground black pepper

2 tablespoons water

1 cup cracker crumbs

6 tablespoons freshly grated Parmesan cheese

1/2 cup finely chopped onion

In large bowel, mix together all ingredients.  Form into meatballs about 2 inches in diameter.  Place on lightly greased cookie sheet.  Bake at 350 degrees for approximately 30 minutes or until done.  ( A lot of grease cooked out of the meatballs, so I think it would be better to put racks on the cookie sheets and cook the meatballs on top of those so it all falls away)

Steak buns lightly toasted.

Toppings: 

thinly sliced green pepper

thinly sliced onion

shredded Mozzarella and Parmesan cheese

Place cooked meatballs on the toasted steak buns, pour the Italian sauce over them.  Smother with sauteed green peppers and onions and Mozzarella and Parmesan cheese.

Enjoy!

Turtle Cake

From the kitchen of Dorothy Whiteneck.

Serves 24

Mix: 1 German Chocolate Cake mix as directed on the package
Pour: 1/2 of the batter in a 9" by 13" pan (greased)
Bake: 15 min at 350 degrees
Melt: 1- 16 oz. package caramels (~ 40)
         1/2 C. Minot
         3/4 C. oleo (1 1/2 sticks)
Pour: melted mixture over cake in the pan
Sprinkle over the melted mixture:
         1 C. chopped pecans
         1 C. chocolate chips
Add: remaining 1/2 of cake batter
Bake: 20 more minutes at 350 degrees

Marshmallow Pie

From the kitchen of Delores Anderson.

8 oz. large marshmallows
1/2 C. milk
1 brick baking chocolate shaved
1 C. stiffly whipped cream

Dissolve marshmallow and milk in a double boiler and then let cool.  Fold in chocolate and whipped cream.

Pour mixture into a graham cracker crust and chill in the refrigerator.

Keflla

From the kitchen of Grandma Winchel.

1 Tbsp. salt
3 eggs
2 Tbsp. sugar
2 pkg. yeast
4 C. + flour
1 pint sour cream
1 C. shortening + round top

Knead with more flour like I said when when picking out a hunk of dough with a spoon the spoon comes clean.  You have enough flour.  Bake at 350 degrees for 30 mins or till lightly brown.

Roll out dough on squared board.  Roll like pie crust and cut.  Roll each square from corner to corner, sugar and bend.

Add pieces mix with fresh dough and roll out.  If you save add pieces and try to bake too much sugar after dough is mixed.  Refrigerate all night.

Bake at 350 degrees for 30 mins or till lightly brown.

Beef Bourguignonne

From the kitchen of Delores Anderson.

6 slices bacon
4 lb. lean sirloin
2 cloves garlic
1 large can mushrooms
2 bay leaves
1 tsp salt
2 Tbsp. chopped parsley
1 tsp. thyme
1/8 tsp. pepper
1/2 C. flour
1/2 C. butter
1 can beef consumme
1 1/2 C. burgandy

Cut bacon in small pieces and fry.  Remove bacon and satue the sirloin, cut in strips.  Add garlic, mushrooms, seasonings, and bacon.  Make a roux of the flour and butter.  Add consumme  and wine.  Stir until thick.  Put all together, simmer two hours.  Remove bay leaves.  This can be made ahead and reheated.

Serves 8

Fancy Egg Scramble

From the kitchen of Delores Anderson.

Cheese Sauce (Make First)
Melt 2 Tbsp. butter.  Blend in 2 Tbsp.  flour, 1/2 tsp. salt, 1/8 tsp. pepper.  Add 2 C. milk.  Cook and stir until bubbly.  Stir in 1 C. (4 oz) shredded American cheese until melted.

Egg Scramble
1 C.  diced Canadian bacon or ham
1/4 C. chopped green onion
3 Tbsp. butter
1 - 3 oz. can mushrooms (stems and pieces drained)
1 recipe cheese sauce
1/2 C. soft bread crumbs (3 slices dried)
1/3 tsp. paprika
1 doz. eggs

In a  large skillet cook ham and onion in butter till onion is soft but not brown.  Add egg and scramble.  Fold mushrooms  and cooked eggs into cheese sauce.  Turn into 17 x 7 x 2" baking dish.  Combine remaining melted butter crumbs and paprika.  sprinkle on top.  Cover and chill till 30 min before baking. Bake at 350 degrees uncovered for 30 min.

Mom's Cheesecake

Dad says "This is the best cheesecake I've ever had"

Cheesecake

Graham Cracker Crust:

2 C. graham cracker crumbs
4 T. sugar
5 T. butter, melted

Mix and line spring form pan, bottom and sides.  Cool in refrigerator.



Filling:

2 (8-oz pkg.) cream cheese
4 eggs, separated
1 C. sugar
1/2 tsp. vanilla
juice of large lemon
1 C. heavy cream
1/4 C. flour

Beat cream cheese with 1/2 C. sugar.  Add egg yolks and all other ingredients except egg whites and remaining sugar.  Beat whites until stiff with rest of the sugar.  Fold into batter gently. Pour into crumb lined pan and bake 20 min. at 350F, reduce heat to 250F and bake for another hour or till done.

Sugar Cookies

From the kitchen of Stevie Eidson.

3 eggs

1 C. shortening

1 1/4 C. sugar

1 tsp. vanilla

Beat above ingredients.

3 1/2 C. flour

1 tsp. soda

2 tsp. cream of tartar

1/2 tsp. salt

Mix all together and chill before rolling.

Bake in hot oven 6-8 minutes. Frost with powdered sugar frosting.

Clam Chowder

From the kitchen of Donna Anderson.

1 large onion, chopped

6 stalks chopped celery

5 cubed med. potatoes

1 green pepper, chopped

Cover well with water.  Simmer until tender.  Add 5 cans (8 oz.) chopped clams.  Thicken with about 6 Tbsp. corn starch dissolved in a small amount of water.  Bring to simmer.  Add 2 small jars pimentos.  Salt and pepper to taste.  Add 1/8 C. sugar.  Simmer and then add 1 C. whipping cream.

Snickerdoodles

From the kitchen of Donna Anderson.

3/4 C. sugar

1/2 C. butter or margarine

1 egg

1/2 tsp. vanilla

1 1/2 C. flour

1/4 tsp. salt

1/4 tsp. baking soda

1/4 tsp. cream of tartar

Mix: 2 T. sugar

2 tsp. cinnamon

Cream the sugar and butter. Add the egg and vanilla. Mix flour with salt, soda, and cream of tartar. If dough is too wet add a little more flour. 

Shape into 1 inch balls and roll in cinnamon-sugar mixture. Bake on greased cookie sheet in 350 oven till tops begin to crack and appear dry.

Mom's Pie Crust

From the kitchen of Donna Anderson.

3C. flour, unsifted

1 1/4 C. shortening

1 egg, beaten

5 1/2 T. cold water

1 tsp. vinegar

1 tsp. salt

Cut shortening in flour. Beat egg and add water, vinegar, and salt.

Stir into flour and shortening.

Ham and Cheese Ball

From the Kitchen of Donna Anderson

3 (8 oz.) pkg. cream cheese

1 T. Worcestershire sauce

1 T. Accent

2 bunches green onions, chopped

chopped ham

Cream worcestershire sauce and Accent into softened cheese.  Stir in onion and some of the chopped ham.  Form into two balls and roll in the rest of chopped ham.  Serve with crackers.

Marinated Shrimp

From the kitchen of Marge Anderson

3 lb. cooked, deveined shrimp

2 lg. red onions, cut in thin rings

3 (11 oz.) cans mandarin oranges, drained

1 C. apple cider vinegar

1/4 C. catsup

3/4 C. veg. oil (use part olive and canola)

1/2 tsp. pepper

2 T. mustard seed

1 tsp. celery salt

1/2 tsp. cayenne pepper

1 T. salt

1/4 C. sugar

1/2 C. freshly squeezed lemon juice

1 clove garlic, pressed (add more)

2 T. chopped parsley

2 T. green pepper flakes (optional)

2 T. capers (optional)

Mix all together in a large bowl and refrigerate for a day or two.

Pear Pie

Since this one is MY favorite and has also become my infamous (among my friends) specialty, it seems fitting that I put it up here.  Keep this one close girls... this is an Anderson family recipe only because Mom INVENTED it!  It's kinda like the Bush's Baked Beans of the Andersons.

CRUST

You can use any standard pie crust you want, but this one is super easy and requires minimal ingredients.  Perfect for a college student w/ little in their fridge, maybe not so perfect for maximum deliciousness.

1 1/2 C. flour

1/2 tsp. salt

1/2 C. shortening

4 to 5 T. cold water

Mix flour and salt.  Cut in shortening, leaving small lumps.  Add water a little bit at a time.  Roll out on a floured surface.

FILLING

Oh man this is sooooo good!

3 pears

3/4 C. sugar

3 T. flour

1/2 tsp. salt

1/4 cream or Milnot

cinnamon

Cut pears in half and core and peel.  Place in unbaked pie shell.  Mix sugar with flour and salt.  Add cream.  Mixture should be thick, but able to coat pears.  Spoon over pears and sprinkle with cinnamon.  Cover pie with foil and bake in 375F oven for 15 min.  Remove foil and bake about 45 min. more till done.

 

Seafood Stuffed Crepes

Step 1 - Crepe Batter

1/2 C. cold water

1/2 C. cold milk

2 large eggs

1/4 tsp. salt

1 C. flour

2 T. melted butter

Blend well -- begin "browning process" in omelette skillet.  (Crepes should be 6" or 7" in diameter.)  Lightly butter skillet before each crepe is poured.

While cooking crepes, go on to step 2.

Step 2 - Cream Shellfish Meat

2 C. diced or shredded cooked crab, shrimp or shellfish

3 T. minced onion tops

2 T. butter

salt & pepper to taste

1/4 C. dry white Vermouth wine

After chopping onions, heat butter till bubbling, stir in onions, then seafood.  Toss lightly to mix and coat; stir over moderate heat for one minute.  Add salt and pepper, then wine and boil fast until liquid has almost evaporated.  Set this aside until ready for it.

Step 3 - Wine and Cheese Sauce

1/3 C. dry white Vermouth wine

2 T. cornstarch (blended well with 1/4 C. milk)

1  1/2 C. heavy cream

1/2 C. sour cream

1/4 tsp. salt

pepper to taste

wee bit of garlic, grated

1/2 C. grated Swiss cheese - or any sharp cheese

After grating cheese and blending cornstarch, add wine to skillet and boil rapidly until reduced to about one tablespoon.  Remove from heat and let cool just slightly.  Then add cornstarch mixture.  Stir well, then add cream and seasonings.  Simmer two minutes, stirring, then blend in cheese and simmer a minute more.  Taste and add more seasonings if desired.

Step 4 - Assemble and Bake

Cooked crepes

1/2 C. grated Swiss cheese

parsley

shallow, lightly buttered baking dish

Blend half of the sauce into seafood mixture.  Place a spoonful of mixture on lower third of each crepe and roll into cylindrical shapes.  Arrange crepes closely together in prepared dish; spoon the remainder of sauce over the crepes, sprinkle with cheese and parsley.

This may now be baked at 400F in upper third of the oven until bubbling hot and the cheese slightly browned or may be covered and refrigerated till ready to bake.  About 20 min. cooking time.

    

Chocolate Drop Cookies

From the kitchen of Delores Anderson.

Makes 3 dozen cookies.

1/4 cup butter

1/4 cup shortening

3/4 cup sugar

1 egg

2 (1 oz.) squares unsweetened chocolate (melted)

1-3/4 cup cake flour

1/2 tsp. soda

1/2 tsp. salt

1/2 cup milk

1 tsp. vanilla

1/2 cup walnuts

Cream butter, shortening; add sugar gradually.  Beat in egg.  Add melted chocolate.  Add dry ingredients alternately with milk.  Stir in vanilla and nuts.  

Drop on ungreased cookie sheet.  Bake at 400 degrees for 8 to 10 minutes.

For the frosting:
Add milk or cream to 2 C. sifted powdered sugar to spreading consistency. Add dash of salt and 1 tsp. vanilla. Top each cookie with walnuts.

Cherry Nut Bread

From the kitchen of Min Hubbard.

1/2 cup margarine

3/4 cup sugar

2 eggs

1 cup sour or buttermilk

2 cups flour

1 tsp. soda

1/4 tsp. salt

1 tsp. vanilla

1 cup Maraschino cherries, sliced and drained

1 cup walnuts, chopped

Beat well after each addition.  Divide and bake in 2 greased 1 lb. coffee cans.  Bake at 375 degrees for 40 to 50 minutes.

When done, the top springs back.  Tap outside of can lightly to loosen bread.

Party Tidbits

From the kitchen of Delores Anderson:

2 cans salted mixed nuts

1-1/2 box small pretzel sticks

1 large box rice biscuits

1 cup Cheerios

1-1/2 cub melted butter

1 tsp. celery salt

1/4 tsp. Tabasco

3 Tbsp. Worcestershire

1-1/2 tsp. garlic salt

1-1/2 tsp. onion salt

1 tsp chili powder

Combine butter, garlic salt, onion salt, celery salt, Worcestershire sauce and Tabasco sauce.  Place cereal, pretzels and nuts in a large roasting pan.  Pour seasoned butter over it and toss lightly.  Bake at 275 degrees for 1 hour, stirring every 10 minutes.

Clam-Stuffed Shrimp

From the kitchen of Delores Anderson:

1 lb. large raw shrimp

3/4 cup Ritz crackers

3 Tbsp. butter melted

1  7 oz. can minced clams, drained

2 Tbsp. parsley

1/8 tsp. garlic powder

1/8 tsp. salt

Dash pepper

1/3 cup dry sherry

Shell and de-vein shrimp.  Slit each along the vein side about halfway through.  Combine crumbs and butter.  Stir in clams, parsley, garlic powder, salt and pepper.  Stuff each shrimp with clam mixture.  Arrange in 12 x 7-1/2 x 2" baking dish.  Bake in moderate oven (350 degrees) 18 to 20 minutes, basting occasionally with sherry.

Brown Sugar Brownies

From the kitchen of Dona Mae Venn:

Cream together:

1 Cup Crisco (scant)

1/2 Cup white sugar

1/2 Cup brown sugar

Add:

2 egg yolks

1 Tbsp. cold water

1 tsp. vanilla

Mix together:

1/2 tsp. salt

2 Cups flour

1/4 tsp. soda

1 tsp. baking powder

Grease cake pan and spread dough.  Sprinkle one small package chocolate chips and 3/4 cup walnuts on dough.  Beat 2 egg whites stiff.  Add 1 cup brown sugar and spread over nuts and chocolate chips.  Bake at 350 degrees for 25 to 30 minutes.  Cool and cut.