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WAR CAKE
1 cup raisins
2 cups white sugar
2 1/2 cups water
2 tablespoons shortening
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon ground cloves
1 tablespoon vanilla
5 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
8 oz glazed cherries, chopped (red and green)
8 oz walnut pieces
Mix together raisins,,sugar, water and shortening. Bring to a boil. Let cool at room temperature till around room temperature.
Add remaining ingredients and mix well. Pour into greased loaf pans. Bake at 290 for 2 hours or till done. Cool and wrap well; keep refrigerated. Let ripen a few weeks. Serve chilled.
Makes 2 large loaf pans or 4 small.
I have the best luck using the small foil pans (4) and put a pan of water in the bottom of the oven as you do for fruit cake. If using small pans, I set my oven for 300 and it takes approximately 1 1/4 hours or till pick comes out clean.
EASY FRUIT COCKTAIL PUDDING
1 16 oz can fruit cocktail (I use light syrup to help keep the cals down)
1 4oz can of pineapple tidbits
7 Tablespoons of Lemon Juice
2 small boxes of instant vanilla pudding (it has to be instant to work)
1 sliced banana
put fruit cocktail and pineapple retaining all juice with the fruit into a bowl. Add lemon juice. Empty vanilla pudding into bowl. stir and add sliced banana. Fast, easy, and tasty!
CHICKEN & DUMPLINGS
One chicken or hen (hens have more fat, which adds flavor)
One or two cans of chicken broth
Flour (all purpose, NOT self rising)
Milk
Salt
Pepper
Put chicken or hen in a large pot and add water to cover chicken. Place on medium-high heat to boil and cook chicken for about 30 minutes. Remove chicken from pot and allow to cool completely (or until cool enough to handle).
If you want to remove most of the fat from the broth, put pot of broth into the refrigerator to cool and allow fat to come to the top. Skim fat from top of broth. If you don't mind the fat then don't bother.
When chicken has cooled, debone and return meat to pot of broth and put back on med heat to just boiling.
While broth and meat are heating take 2 cups of flour and mix with salt, pepper, and one cup of milk to form a firm dough. Turn dough out onto a board and roll until about 1/4 inch thick. Take a sharp knife and slice dough in to 1/2 inch strips. Gather strips of dough into one hand and when broth is boiling tear pieces of dough into 1 to 2 inch bits and drop into pot. Add salt and pepper to taste and if the broth is not rich enough add the canned chicken broth. (usually needed if the fat was removed). Keep on a low boil for 10 minutes to cook dumplings. Stir to keep from sticking and taste for seasoning. If the stew is not thick enough take a tbs. of cornstarch and mix with a little water to from a smooth paste and add to stew. This will thicken stew in a few seconds.
CROCKPOT BEAN SOUP
Ingredients:
1 can great northern beans
1 can pinto beans
2 can kidney beans
1-1/4 tsp. salt
2 tbs. parsley flakes
1/4 tsp. black pepper
1 large chopped onion
1 cup chopped celery
2 cloves minced garlic
16 oz can stewed tomatoes
1 chopped chili pepper
2 cups cooked ham, chopped
2 lb. smoked sausage (diced)
Preparation:
Combine all ingredients in crock pot. Cook on low until tender (6 to 8 hrs.). Stir occasionally. Good served with Jalapeno cornbread.
CROCKPOT LEMON PEPPER CHICKEN
Ingredients:
4 chicken breasts
2 tbs. margarine
1 tsp. salt
1/4 tsp. black pepper
1 tsp. garlic powder
lemon pepper
paprika
1/2 cup chicken broth or water
Preparation:
Rub the chicken breasts with margarine & season with salt & pepper. Sprinkle chicken generously with lemon pepper, garlic powder, & paprika. Pour broth into crock pot & add chicken. Cook on high for 3 to 4 hours or or low for 6 to 8 hours. Cook until chicken is well done.
CROCKPOT PEPPER STEAK
Ingredients:
2 lbs. round steak, cut in strips
3 bell peppers, sliced lengthwise
2 sliced onions
Salt & pepper to taste
2 tbs. Worcestershire sauce
1 tsp. garlic powder
3 tbs. cornstarch
1 tsp. canola oil
1 can beef broth
1/2 cup evaporated milk
Preparation:
Trim all fat from steak & cut into strips. Place 1 tsp. oil in a nonstick skillet & add steak strips. Brown lightly & put in bottom of crock pot. Combine beef broth, milk, garlic powder, salt, pepper, cornstarch & Worcestershire sauce & add to crock pot. Place sliced peppers & onions on top of steak. If you prefer well done vegetables, place in bottom of crock pot. Cook on low for 8-10 hours or on high for about 4 hours. Good served with cooked rice or mashed potatoes.
CROCKPOT CHICKEN AND NOODLES
Ingredients:
4 chicken breasts, boned
1 can cream of chicken soup
1 can cream of mushroom soup
1 tsp. sugar
1/4 cup flour
1/2 tsp. garlic powder
8 oz. sour cream
1 pkg. noodles, cooked
Preparation:
Remove bone from chicken breasts & cut into strips. Place in bottom of crock pot. Combine soups, sugar, & garlic powder. Pour over chicken. Cover & cook on high 3 to 4 hours or on low for 7 to 9 hours. Combine flour & sour cream & stir into cooked chicken mixture. Continue cooking 25 to 30 minutes or until thickened. Serve over noodles cooked according to package directions.
CROCKPOT POTATO SOUP
Ingredients:
6 potatoes, peeled & sliced
2 carrot, sliced
1/2 cup celery, diced
4 chicken bouillon cubes
1 onion, diced
1 tbs. parsley flakes
2 tsp. sugar
1/3 cup margarine
5 cups water
salt & pepper to taste
13 oz. can evaporated milk
1 cup ham, finely chopped
Preparation:
Peel & slice potatoes. Dice celery, onion & carrot. Put all ingredients in Crockpot, except milk. Cook on low 10-12 hours or on high for 7-8 hours. Stir in evaporated milk during last hour. Serve with crackers of choice.
CROCKPOT BEEF STEW
Ingredients:
2 lb. stew meat
1-1/2 cups beef broth
1/4 cup plain flour
4 carrots, cut in 1 inch pieces
2 onions, diced3 stalks celery, chopped
1 can tomatoes
1 tsp. garlic powder
2 bay leaves
2 tsp. sugar
3 potatoes, cut in 1 inch pieces
Salt & Pepper to taste
Preparation:
Cut Stew meat into 1 inch pieces. Combine Flour, garlic powder, sugar, salt, & pepper. Sprinkle over meat & mix until well blended. Place in Crock Pot. Add remaining ingredients & stir together. Cook on high for 4 to 5 hours or low for 8 to 10 hours.
CROCKPOT BBQ HOT WINGS
Ingredients:
12 Chicken Wings
2 tsp. Jalapeno mustard
1 bottle BBQ sauce with onions
1/4 cup sugar
1 tsp. Worcestershire Sauce
1 tsp. liquid smoke
1 tsp. Louisiana hot sauce
1/4 tsp. black pepper
1 tsp. salt
Cooking spray
1/2 tsp. garlic powder
Preparation:
Cut off wing tips & discard, then divide the wing into 2 sections. Spray a large skillet with cooking spray. Put the wings into prepared pan & cook until lightly browned on each side. Remove from pan & place in crock pot. Mix together remaining ingredients & pour over wings. Cook on high for 2 hours or low for 4 1/2 hours.
NANA'S BLUEBERRY CAKE
2 Cup sugar
3 1/2 Cup flour
1/2 Cup butter
1/4 Tsp. salt
3 Eggs - (well beaten)
2 Tsp. baking powder
1 Cup Milk
1 Qt Blueberries (floured)
1. Preheat oven to 350 F.
2. Cream sugar & butter. Add eggs -- mix thoroughly.
3. Sift flour, salt & baking powder. Add to creamed mixture, alternating with milk. Beat well.
4. Fold in washed, drained, floured blueberries (1/4 cup flour).
5. Bake 40 to 45 min in 13x9x2 inch greased, floured pan. (If raining or humid, add 5-10 min cooking time, or cake will cool soggy.) This cake is moist and delicious, and requires no icing.
DEVIL DOGS
6 tablespoons shortening (Crisco)
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups all purpose flour
1 1/4 teaspoon baking soda
3/4 teaspoon salt
5 tablespoons dry unsweetened cocoa (Hershey's)
1 cup milk
Cream together shortening, sugar, egg and vanilla. Sift and add flour, baking soda, salt, and cocoa. Combine with milk, mix alternately (a little flour mixture, a little milk, etc.). This helps prevent the batter from getting lumpy.
Spoon batter with a tablespoon onto an ungreased cookie sheet. Don't be fooled if they seem small...they spread out!! Bake at 350 degrees for 8 - 10 minutes. DO NOT OVERBAKE!!! Makes approximately 20 - 22 round cakes. Make sure you come out with an even number because they will be put together like Oreos.
Filling:
3/4 cup powdered sugar
3/4 cup shortening
6 heaping tablespoons marshmallow creme
1 teaspoon vanilla
Beat ingredients until whipped cream texture. Spread (thickly) between cakes. Wrap each tightly in wax paper or sandwich bags to keep fresh and prevent from drying out.
The filling can be doubled if you prefer more. Also, my mother likes to make two separate batches of filling and by using green and red food coloring make Christmas Devil Dogs!
GRANDMA ROSETH'S OATMEAL CRISPIES
1 c. shortening
1 c. brown sugar
1 c. white sugar
2 beaten eggs
1 tsp. vanilla
1-1/2 c. flour
1 tsp. salt
1 tsp. soda
3 c. quick cooking oatmeal
1/2 c. chopped nuts
Cream together the shortening and sugars. Add the eggs and vanilla. Sift together the flour, salt and soda and add to creamed mixture. Fold in the dry oatmeal and nuts. Mix well Form into 2 or 3 long rolls, wrap in waxed paper and chill in refrigerator overnight. Slice as thin as possible and bake on lightly greased cookie sheet approx. 10 -12 minutes at 350 degrees.
BBQ CUPS
INGREDIENTS:
1/2 lb hamburger
chopped onion, to taste
1/4 cup BBQ sauce
shredded Cheddar cheese to preference
1 can refrigerated biscuits
PREPARATION:
1. Brown hamburger & onion in skillet. Drain grease.
2. Add BBQ sauce. Start with 1/4 cup and add until it is the consistency you like. When thoroughly mixed, set aside.
3. Spray the bottoms of a muffin pan (regular size) with no stick spray. Open the refrigerator biscuits & press a biscuit into the muffin spot, making a cup with the biscuit. (I use a rolling pin & lightly floured surface to smush them out first.)
4. Fill each cup with BBQ meat and top with cheese. Bake as directed on the biscuit package until biscuits are browned.
TIP: You can vary your biscuit fillings--season hamburger with pizza or spaghetti sauce & top with mozarella cheese, season with taco seasoning, add some beans and top with cheddar and monterey jack cheese, etc.
CREAMY POTATO SALAD
2 lbs (1 Kg) potatoes
2 medium carrots
1 Tbs (20 ml) finely chopped onion
1 tsp (5 ml) finely chopped mint
1/2 cup (125 ml) mayonnaise
pinch cayenne pepper
3/4 cup (180 ml) cooked peas
Peel and dice potatoes and carrots. Cook in boiling salted water until tender (or microwave), drain and allow to cool. In a basin combine onion, mint, cayenne, and mayonnaise, mix well; fold in potatoes, carrots, and cooked peas. Refrigerate before serving. Spoon servings into crisp lettuce leaves. Serves 6.
