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AUNT HAZEL'S MACARONI AND CHEESE
1 stick margarine
3 tablespoons flour
1 small onion, chopped
1 8oz box macaroni, cooked
2 cups milk
1/2 lb. sharp cheddar
1/2 lb. mozzarella cheese
1/4 lb. Colby and Monterey jack (coljack)
1 red pepper, chopped
salt and pepper
In a large pan, saute onion in melted butter. Add flour and mix together, then add remaining ingredients. Mix together and cook at 350 degrees for 30 minutes. May need a few extra minutes depending on your oven.
BARBECUE MEATBALLS
1 lb. ground beef
3/4 tsp. salt
1 tsp. onion salt
1/2 c. All-Bran
1/2 c. milk
1 egg
1 Tbs. Worcestershire sauce
Mix together and form into meat balls. Place in casserole dish. Cover with barbecue sauce and bake one hour at 375 degrees.
Here's what makes the dish!
Barbecue Sauce:
1/2 c. ketchup
1/2 c. water
1 Tbs. vinegar
1 Tbs. Worcestershire sauce
1 Tbs. sugar
Mix together well and pour over the meatballs before cooking.
RICE AND TOMATOES
2/3 cup rice
4 cups tomatoes, packed as solid as possible
1 1/2 cups of evaporated milk (a 12-oz--385 ml--can), can be skim or 2%
1/2 cup of regular milk
1 to 2 tsp.butter
2 tsp Italian seasoning
Salt and freshly cracked pepper to taste
Put all the ingredients in the top of a double boiler in the order given and DON'T STIR. Cook it over hot water for 2 hours.
OLD FASHIONED TEA CAKES
1 c. sugar
2 eggs
2 tsp.vanilla
2\3 c. cooking oil
2 c. self-rising flour
MIX FIRST 4 INGREDIENTS THEN STIR IN FLOUR UNTIL WELL BLENDED. SPOON ONTO COOKIE SHEETS AND BAKE @ 400 DEGREES OR UNTIL BOTTOMS ARE BROWN.(JUST A FEW MINUTES, DEPENDS ON YOUR OVEN) TOPS WILL STILL BE LIGHT. IF YOU OVERBAKE THESE THEY WILL BECOME TOO CRUNCHY. THESE ARE VERY EASY AND DELICIOUS
LIZ'S PEAR PRESERVES
A 5-gallon bucket filled with pears
5 pounds of sugar
Peel, core, and slice the pears. Place in a large heavy pot with the sugar.
Let sit overnight.
The next day, cook the mixture in the same pot over very low heat, stirring frequently, for at least 6 hours.
While hot, pack into hot sterile jars and seal.
Makes 8 - 10 pints.
QUICK REFRIGERATED PICKLES
I make one that is very simple and refreshing. Slice your cucs, Add some tomato and sliced onion if you like. sprinkle with white vinegar,Say maybe 1/4 cup and then sprinkle with sugar. Just use enough sugar to cut the acidity of the vinegar.Maybe start with 1/4 to 1/2 teaspoon. Sprinkle with salt and pepper.
Chill for an hour or two. They are great. Sorry I never measure anything on this one. It is usually a last minute throw together.
CHICKEN AND BISCUIT CASSEROLE
2 cups cooked, cubed chicken
1 can cream of chicken soup -- (10 3/4 oz)
1 cup green beans, drained if canned -- frozen or canned
1 can mushrooms -- (2 to 4 oz)
1 cup shredded American cheese
1/2 cup mayonnaise
1 can refrigerated biscuits
2 tablespoons melted margarine or butter
1/4 cup seasoned bread crumbs -- or crushed croutons
In a medium saucepan, combine chicken, soup, green beans, mushrooms, cheese and mayonnaise. Heat until hot and bubbling. Pour hot mixture into an ungreased 2-quart baking dish. Separate biscuits and arrange over chicken mixture. Brush biscuits with melted butter; sprinkle with bread crumbs. Bake in a preheated oven at 375 degrees for about 30 minutes, or until golden brown. Serve immediately. Serves 4 to 6.
EASY COCONUT CUSTARD PIE
4 eggs
2 cups sweet milk
3/4 cup sugar
1/2 cup flour
1/4 cup butter
1 teaspoon vanilla extract
1 cup sweetened coconut flakes
Put all ingredients into a large mixing bowl. Beat well with a hand held mixer on high speed. Pour into a greased 10-inch pie plate. Bake at 350 degrees for 40 minutes.
ORANGE CAKE
1 cup butter
4 eggs, beaten together
4 cups flour
1-1/3 cups buttermilk with 1 tsp baking soda (let set 5 Mins.)
1 lb pitted dates, chopped
1 cup pecans (don't flour)
2 cups sugar
2 Tbs grated orange peel
1/4 tsp salt
Mix together and bake in ungreased tube pan 1-1/2 hours, slow [she didn't give temperature, but I'd think 325 or 350 degrees]. Turn out while hot, and pour glaze over inverted cake.
GLAZE:
1 cup orange juice
2 Tbs orange peel
2 cups sugar
Stir or beat until sugar dissolves.
24-HOUR SALAD
1 cup diced pineapple, drained
1 lb. grapes or white cherries, halved and seeded
1 cup marshmallows, cut in quarters
1 cup nut meats
Dressing:
4 egg yolks, beaten
1/4 cup sweet milk
juice of 1 lemon
1 cup sweet cream (whipping cream)
Cook dressing until thick and set aside to cool. Then whip 1 cup sweet cream and add to cooled mixture. Pour over other ingredients and mix well. Put in ice box and let set overnight.
SWISS CARROT CAKE
5-6 egg yolks
250g (1 cup) sugar
zest & juice of 1 lemon
250g (9 oz) carrots, finely grated
250g ( 9 oz) ground almonds
1/4 tsp cinnamon
1 pinch ground cloves
70g (1/2 cup) flour
6 egg whites
Preheat oven to 180 C (350 F). Grease & flour a 9 inch spring form. Beat egg yolks, sugar & lemon until light & fluffy. Blend in carrots, almonds, cinnamon & cloves. Beat egg whites on high until stiff peaks form. Alternately fold egg whites & flour into batter. Pour into spring form. Bake on the bottom rack of the oven for 45 minutes. Cool on rack & remove from spring form. **You can also bake this cake as a loaf, but it will need a little more time in the oven - about 1 hour total.**
Glaze:
200g (1 1/3 cups) powdered sugar
1 Tbs lemon juice
2 Tbs water
Blend glaze ingredients well. Spread over cooled carrot cake, letting it dribble down the sides, & let set. For a really authentic finish top it off with marzipan carrots: dye some marzipan (almond paste) with orange food coloring and form little carrots, using a bit of parsley as the greens.
LIQUEUR POUND CAKES
Pound Cake:
1 1/2 c. butter at room temperature (not margarine)
1 lb. powdered sugar, sifted
6 lg. eggs
1 t. vanilla
2 3/4 c. cake flour (brand name such as Soft As Silk)
In a large bowl, use an electric mixer to beat butter until creamy. Gradually add sifted powdered sugar to butter, beating until mixture is light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add vanilla. Gradually mix cake flour into creamed mixture. Prepare 4 loaf pans, each about 3 1/2 by 7 inches. Butter each loaf pan, then dust lightly with flour. Scrape batter mixture evenly into pans. Smooth the top surfaces. Bake at 300 degrees for 50 minutes, until toothpick comes out clean. Cool on a rack for 5 minutes. Turn cake out and immediately return cake to pan. With a slender wooden skewer, toothpick or fork, poke 1 inch deep holes, about 1/2 inch apart, all over the top of cakes. Immediately pour an equal amount of syrup over each cake. It will soak in. Let cool on rack for 30 minutes. Remove from pan and serve, or wrap securely and store in a cool area. Can store for up to 1 month in the refrigerator or 6 months in the freezer. Bring to room temperature before serving.
LIQUEUR SYRUP:
2 c. sugar
1/2 c. light corn syrup
3/4 c. water
1 1/4 c. Amarillo (rum, almond, hazelnut or orange-flavored liqueur)
In a 2 or 3 quart saucepan, combine sugar, light corn syrup, and water. Over medium heat stir slowly until mixture simmers. Continue heating without stirring until mixture boils. Cover and boil for 1 minute until sugar dissolves and liquid is clear. If you don't cover the pan and if you stir while the syrup boils, crunchy sugar crystals will form in the finished cake. Remove from heat and uncover. Let stand to cool slightly, about 5 minutes. Stir in the liqueur. Ready to pour into pound cakes or can store (can even be frozen!) Makes 3 1/2 c. syrup.
REFRIGERATOR FUDGE
In a large saucepan, combine:
2 cups sugar
1 small can evaporated milk (not reduced or low-fat)
26 large marshmallows
Bring mixture to a boil and reduce heat to medium heat--or just high enough to keep the mixture boiling. Boil together for exactly 6 minutes.
Pour the boiled mixture over the chocolate, butter, and nuts. Mix well, making certain butter is melted and evenly distributed. Add 1 tablespoon pure vanilla (not imitation) extract. Blend thoroughly. Pour into buttered 9 x 6 or 8 x 8 pan.
Refrigerate for at least 6 hours. Cut into squares. This fudge will be very creamy, and must be stored in the refrigerator to keep it from "melting."
CHOCOLATE MACAROONS
1 1/2 cups white sugar
1/2 cup milk
In a LARGE saucepan, mix the milk and sugar together. Cook over medium-low heat until the mixture comes to a boil, which takes close to 10 minutes.
2 ounces semi-sweet chocolate
1/2 cup margarine or butter
3 cups oats (instant or regular, I prefer the instant)
Add the above ingredients to the milk mixture. Stir until butter is melted. Remove from heat.
Add:
1 tsp vanilla
1/4 tsp salt
1 1/2 cups coconut
Stir to combine thoroughly. Drop by teaspoonfuls onto waxed-paper lined baking sheets and refrigerate until firm.
Makes several dozen, depending on how large you make them. Store in airtight containers in the refrigerator.
FRUIT MEDLY PIE
1 3/4 cups plus 2 tablespoons graham cracker crumbs, divided
3 tablespoons sugar
1/2 cup (1 stick) butter, melted
2 packages (4 servings each) instant banana cream pudding and pie filling
3 cups cold milk
1 container (12 ounces) frozen whipped topping, thawed
1 banana, peeled and sliced
1 orange, peeled and cut into 1/4-inch-thick slices
1 kiwi, peeled and cut into 1/4-inch-thick slices
1 pint fresh strawberries, hulled
1/2 pint fresh blueberries
1/4 cup apple jelly, melted
Preheat the oven to 350 degrees F. In a medium bowl, combine 1 3/4 cups graham cracker crumbs, the sugar, and butter; mix well. Press into the bottom and up the sides of a 9-inch deep-dish pie plate, forming a crust. Bake for 8 minutes; let cool completely.
In a medium bowl, whisk the pudding mixes and milk until well combined and thickened. Pour into the cooled pie shell. Top with the whipped topping, mounding it in the center and tapering down to the crust. Sprinkle with the remaining 2 tablespoons graham cracker crumbs. Arrange the banana, orange, and kiwi slices, and the berries over the top of the pie. Using a pastry brush, brush the fruit with the melted jelly. Cover loosely and chill for at least 4 hours before serving.
