Velvet Waffles

2 C. flour
1 tsp. salt
4 tsp. baking powder
1/4 C. sugar
3 eggs
1 3/4 C. milk
1/2 C. cooking oil
1 tsp. vanilla

Separate eggs. In small mixing bowl beat egg whites until stiff. In large mixing bowl beat yolks until light. Stir in milk. Add cooking oil and vanilla. Combine dry ingredients and gradually stir into milk mixture. Beat well and then fold beaten egg whites into batter. Bake in waffle iron.

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.

Grandma's Ginger Snaps

1 1/2 C. shortening
2 C. sugar
2 eggs
1/2 C. molasses
4 C. sifted flour
4 tsp. soda
2 tsp. cinnamon
2 tsp. ginger

Roll in balls, then in sugar.
Bake at 350 F.

Meringue

3 whites beat till frothy

1 T. cornstarch
6 T. sugar
pinch salt
1/2 c. water

Cook till thick
Beat into egg whites until peaks form.
450 degrees 5 min.

Spicy Hopping John

From "Peggy's Pantry," December, 1977

1 lb. (2 cups) dried blackeyed peas
8 c. water
1 medium ham hock (8 oz.)
1 can (16 oz.) tomatoes, cut up
1 c. chopped onion
1 c. chopped celery
1 T. salt
2 t. chili powder
1/4 t. dried basil, crushed
1 bay leaf
1 c. long grain rice

Rinse peas.  Combine peas and water; let stand overnight (Or, bring to boiling; simmer 2 minutes, cover and let stand 1 hour).  Do not drain.  Add remaining ingredients except rice.  Cover and simmer until peas are tender, about 1-1/4 hours.  Lift out ham hock; remove meat from bone, dice, and return to pea mixture.  Add rice; cover and simmer 20 minutes or until rice is tender.  Add more water if desired.  Remove bay leaf.  Makes 12 to 14 servings.

Birthday Cupcakes with Cream Cheese Frosting

1 box German chocolate cake mix (I prefer Duncan Hines) + ingredients on box

1- 8oz. package cream cheese, softened

1/3 cup sugar

1 egg

dash salt

1 cup chocolate chips

1 cup butterscotch chips

Mix cake as directed. Fill paper cups 2/3 full. Cream the cheese with the sugar, egg, & salt. Stir in chocolate and butterscotch chips. Drop one rounded teaspoon full on top of each cupcake mixture. Bake 15-20 min. at 350F. Makes approximately 25 cupcakes.

Cream Cheese Frosting:

1 (8 oz.) pkg. cream cheese, softened

1 lb. powdered sugar

2 T. melted butter

1 tsp. vanilla

Beat all ingredients together with an electric mixer until light and fluffy. Add a small amount of milk as needed to achieve the consistency desired.

Banana Cake

2 - 1/4 C. cake flour (substitute 2 C. all-purpose flour)

1 - 2/3 C. sugar

1 - 1/4 tsp. baking powder

1 - 1/4 tsp. soda

1 tsp. salt

2/3 C. shortening

2/3 C. buttermilk (substitute 2/3 C. milk w/2 tsp. lemon juice or vinegar added)

3 eggs

1 - 1/4 C. mashed ripe bananas

2/3 C. finely chopped nuts (optional)

Heat oven to 350 F. Grease and flour baking pan, 13 x 9 x 2 or two 9-inch or three 8-inch round layer pans. Measure all ingredients into large mixer bowl. Blend on low speed, scraping bowl constantly, then increase to high speed and beat 3 minutes. Pour into pans.

Bake oblong 45 to 50 minutes, layers 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool.

Frost with cream cheese frosting:

1 (8 oz.) pkg. cream cheese, softened

1 lb. powdered sugar

2 T. melted butter

1 tsp. vanilla

Beat all ingredients together with an electric mixer until light and fluffy. Add a small amount of milk as needed to achieve the consistency desired.

Mexican Chicken Casserole

INGREDIENTS:
1 Large bag of tortilla chips, crushed
1 Can cream of chicken soup
1 Can cream of mushroom soup
1 Chopped onion
1 Small can of green chilies
1 Small can chopped ripe olives
Grated Cheese
2 Full chicken breast, boiled until tender

DIRECTIONS:
In a buttered casserole alternate layers of chips, chicken, soups, onions, cheese, chilies and olives.

Bake at 450 degrees for 15 min or until hot and cheese is browned.

Cheese and Spinach Pie

INGREDIENTS:
1 onion, minced
1 bunch green onions, chopped
Butter or margarine
1-1/2 pounds spinace (2 bunches), washed drained and chopped, or 2 (10-ounce) packages frozen, chopped spinach
6 eggs
8 ounces feta cheese, rinsed
8 ounces pot cheese (or ricotta)
1/2 cup chopped parsley
2 tablespoons chopped dill
Fine dry bread crumbs
salt, pepper
Nutmeg
1 pound frozen filo pastry sheets

DIRECTIONS;
Saute onions and green onions in 2 tablespoons butter.  Combine onions, spinach, eggs, feta cheese, pot cheese, parsley, dill and 2 tablespoons bread crumbs.  Season to taste with salt, pepper and nutmeg.  Blend thoroughly.  (filling may be prepared a day ahead and refrigerated)

Brush 13x9-inch baking dish with melted butter.  Place 8-10 pieces filo on bottom of baking dish, brushing each layer with melted butter and sprinkling with bread crumbs.  Spoon in spinach mixture.  Cover with 8-10 more sheets filo, brushing each sheet with butter and sprinkling with bread crumbs.  Do not sprinkle top layer with bread crumbs.  Make diagonal serving-size slashes on top for easier cutting after baking.  ( Refrigerate unbaked dish overnight, if desired.)

Bake at 350 degrees 1 hour (about 15 minutes longer if cold), or until golden brown.  Serve with sour cream if desired.  Makes 6 to 8 servings.

Five Cup Salad

1 C. sour cream

1 C. coconut

1 C. small marshmallows

1 can mandarin oranges

1 can pineapple tidbits

Adjust the amounts to your own personal taste.

Combine all ingredients and refrigerate for a couple of hours before serving.

Tokay Grape Fruit Salad

1 can pineapple, tidbit chunks

3/4 C. sugar

2 T. flour

2 T. lemon juice

2 eggs, well beaten

Drain juice from pineapple. Mix sugar and flour; gradually stir in pineapple and lemon juice. Add beaten eggs and cook in saucepan till thick. Allow to cool and then add pineapple tidbits.

Fold in:

3 or 4 sliced bananas

1 C. small marshmallows

2 C. Tokay grapes, seeded and halved

(I usually use red seedless grapes.)

Golden Corn Bread

1 C. yellow corn meal

1 C. flour

1/4 C. sugar

4 tsp. baking powder

1/2 tsp. salt

1 egg

1 C. milk

1/4 C. shortening

Stir together cornmeal, flour, sugar, baking powder, and salt. Add shortening, egg, and milk. Blend with spoon; don't over beat. Bake in greased 8 inch square pan at 400 deg for 20 - 25 min.