Date-Nut Bread

1 1/4 C. chopped pitted dates
1 1/4 C. hot water
2 1/4 C. flour
1 C. chopped walnuts
3/4 C. brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 egg, slightly beaten
2 T. oil

In bowl combine dates and hot water. Let stand 15 minutes. Grease and flour 9" x 5" loaf pan.

Preheat oven to 350 F. In large bowl mix flour and next four ingredients. With fork stir in egg, oil and date mixture just until flour is moistened; spoon evenly into loaf pan. Bake about 65 minutes or until a toothpick inserted in center comes out clean. Cool in pan on rack 10 minutes; remove from pan. Serve warm or cold.

Coconut Cream Pie

3/4 c. sugar
1/2 c. flour or 3 T cornstarch
1/4 tsp salt
2 c. milk
3 slightly beaten egg yolks
2 T butter
1 tsp vanilla
1 1/3 c. coconut
9" pre-cooked pie shell

(use the 3 egg whites for the meringue, but see the other recipe)


Combine sugar, flour, and salt in a saucepan.  Stir in the milk and cook over medium heat until bubbly. Then, cook 2 minutes more while stirring.

Remove from heat and temper the egg yolk mixture with a moderate amt. of the pudding.  Then pour the egg yolk mixture back into the sauce pan.  Cook 2 minutes stirring constantly.  Remove from heat.  Add butter, vanilla, and coconut

Pour pudding into a 9" pre-cooked pie shell. Cover with meringue and cook as recommended in the meringue recipe

Hawaiian Ribs

1 C. plum jam
1/3 C. catsup
1/3 C. vinegar
2 T. soy sauce
1/2 C. brown sugar
1 clove garlic, minced
2 tsp. ground ginger
1 tsp. salt
Dash pepper
4 pounds meaty pork ribs

Mix all ingredients except ribs. Place ribs in baking pan, cover with foil, and place in 325 F oven. Bake for 45 min. to an hour to remove excess fat. Be careful to not let get dry. Remove foil and pour off fat and extra juice in pan. Brush sauce on one side of ribs and continue to bake. After 15 min. turn ribs and brush other side. Continue to baste ribs and bake till tender and they have a nice glaze.

Grandma W's Peanut Butter Cookies

Mix together:
1 C. white sugar
1 C. brown sugar
2/3 C. cooking oil
3/4 C. peanut butter

Add:
2 well beaten eggs
2 tsp. vanilla

Beat until smooth.

Stir together and add:
3 C. flour
3/4 tsp. salt
1 tsp. soda

Make into balls and flatten with a fork or roll in a roll, chill and slice.
Bake at 350 F for 8 to 10 minutes.

If you want to add candy Kisses, roll in small ball and place in tiny muffin pan. After baking press an upside down candy Kiss (or Reese's Cup) in the center of each while warm and allow to cool.

Pancakes

1 1/4 C. flour
1 T. baking powder
1 T. sugar
1/2 tsp. salt
1 egg
1 C. milk
2 T. cooking oil

Stir together dry ingredients. Add egg, oil, and milk and stir just until moistened. For thinner pancakes add a bit more milk. Bake on hot griddle.

Savannah Bread

1 3/4 C. flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp.soda
1/3 C. shortening
3/4 C. crunchy peanut butter
2/3 C. sugar
2 eggs, slightly beaten
1 C. mashed ripe bananas

Mix and sift together flour, baking powder, salt and soda. Cream shortening and peanut butter together. Add sugar gradually while creaming. Continue to cream until light. Add eggs and beat well. Stir in dry ingredients, alternately with mashed bananas. Mix well, but do not beat. Spoon batter into well greased loaf pan. Bake at 300 F for about an hour.

Stuffed Peppers

Cut six medium peppers in half lengthwise and remove core. Place in baking dish.

Cook 1 pound ground beef and 1/3 C. chopped onion till meat is lightly browned. Season with 1/2 tsp. salt and dash pepper. Add one 1 lb. can tomatoes, 1/2 C. water, 1/2 C. uncooked long-grain rice, 1 T. Worcestershire sauce, and dash of Tobasco. Cover and simmer till rice is tender, about 15 min. Stir in 4 oz. cheddar cheese, shredded (1 C.). Stuff peppers and cover baking dish with foil. Bake at 350F for 15 min. Uncover and finish baking till peppers are tender, about 10 more minutes.

Turtle Cake

Melt:
1 - 16 oz. pkg. caramels
1/2 C. evaporated milk
3/4 C. butter (1 1/2 sticks)
Allow to cool.

Mix 1 German Chocolate cake mix as directed on the package.

Pour 1/2 batter in a 9" x 13" greased pan.
Bake 15 min. at 350 F or until just done.
Pour melted mixture over cake in the pan.

Sprinkle over the melted mixture:
1 C. pecans
1 C. chocolate chips

Add remaining 1/2 of cake batter.
Bake 20 more minutes until done.

Poultry and Winter Vegetable Stew

Hey guys! I made this recipe out of a soup cookbook that Katie gave me. Mom loved it so much she asked me to post it here! The idea behind the soup is that it's a good way to use leftover turkey. I did use what I had of the bird leftover, but it wasn't enough so I added some roasted chicken as well. Enjoy!

Ingredients:
1 large yellow onion, cut into 1/2-inch dice
2 large stalks celery (or, 1 stalk fresh fennel), cut into 1/2-inch dice
8 cups low-sodium chicken broth
2 large red potatoes (about 8 ounces each), peeled and cut into 1/2-inch dice
1 small butternut squash (about 1 pound), peeled, halved lengthwise, seeded, and cut into 1/2-inch dice
3-4 medium parsnips, peeled and cut into 1/2-inch dice
2 cups 1/2-inch dice (or pulled) roast poultry
2 cups chopped, deribbed Swiss chard leaves
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon dried thyme
salt and pepper

In a heavy 6- to 8-quart saucepan, saute onion and celery until soft but not browned (use bacon fat or oil of your choice). Add broth, potatoes, squash, and parsnips. Bring to a boil then reduce heat to a simmer. Partially cover pot and cook until potatoes and parsnips are tender. Add meat, chard, parsley, and thyme. Cook 5 minutes longer until parsley and chard are wilted. Add salt and pepper to taste.