Archive for the ‘Recipes’ Category

Grandma’s Pound Cake

13 January, 2008

This is another of my grandma’s recipes 

1 lb powdered sugar1 lb oleo6 eggsTake powdered sugar box and fill it with cake flour½ tsp salt1 tsp vanilla Bake 325 for 1 hour and 15 minutes.  Bake in angel food pan 

How to mix

 Put 1 lb. Oleo in large bowl-when soft, mix good.  Then add 1 lb of powdered sugar 1 half at a time.Beat your six eggs with a hand beater and add to mixture along with salt & vanilla.Then add cake flour and beat well.Put in greased cake pan.The more its beat the better. 

Grandma’s 1936 Cake

13 January, 2008

This was found in my grandma’s little “Good Luck Margarine” Book.  It is actually called a Merrette Yellow Cake but I like what my grandma named it. the 1936 Cake.  I love this little book as it has grandmas notes all over it!  Here it is as written in the book, substitute name brands as needed!

  1 cup Jelke Good Luck Margarine2 cups granulated sugar4 eggs3 cups pastry flour3 teaspoons baking powder¼ teaspoon salt½ cup Jelke Good Luck or other Evaporated Milk½ cup water2 teaspoons flavoring           Cream Jelke Good Luck Margarine and sugar, add beaten egg yolks.  Sift flour once, measure, mix all dry ingredients together and sift three times.  Add dry ingredients alternately with the liquids to the margarine and sugar mixture.  Fold in the stiffly beaten egg whites.  Pour into a well-greased cake pan or layer tins and bake in a hot oven (375) until done-approximately 20 to 25 minutes.  Cool and frost. 

BEEF STROGANOFF

11 January, 2008

This is DD’s favorite beef dish. The sauce is creamy and perfect for spooning over egg noodles.

1 pound beef, thinly sliced (sirloin, tenderloin, round steak)

Flour, salt and pepper

3 tbs. butter

2 cloves garlic, minced

1/2 cup chopped onion

1/2 tsp. salt

1/4 tsp. pepper

1-1/2 cups beef broth

2/3 cup sour cream

2 tbs. flour

Hot cooked egg noodles

1. Coat meat with flour, salt and pepper, and Pound the daylights out of it. Cut meat into strips. Melt butter in skillet and brown meat. Add garlic, onion, 1/2-tsp. salt and 1/4 tsp. pepper. Cook 3 to 4 minutes. Stir in broth. Cover and simmer 1 hour until meat is tender.

2. Combine sour cream and flour; whisk into skillet and heat until sauce is thickened, about 5 minutes. Do not boil. Serve over egg noodles. Yield: 4 servings.

Baked Stuffed Peppers

11 January, 2008

1/2 c Long-grain brown rice

1 x Salt

4 x large sweet red or green peppers,

3 TB Butter or margarine

1 x Medium onion, chopped

1/2 c Finely diced celery

1/2 c Sunflower seeds

1/4 c Minced parsley

2 ea. Eggs, slightly beaten

1/4 tsp Dried oregano leaves, crumble

1/4 c 4 oz. chopped green Chile’s

1 x Black pepper

1/2 c Shred. Sharp Cheddar cheese

Instructions

Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender. Drain if necessary. Set aside.

Cut peppers in half. Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes. Arrange in slightly oiled, shallow 1-1/2 quart baking dish.

Melt butter in small skillet. Add onion, celery, and sunflower seeds. Sauté until onion is tender. Remove from heat. Stir into rice. Add parsley, eggs, oregano, Chile’s, black pepper, and salt to taste.

Fill peppers with mixture. Sprinkle cheese on top.

Put about 1/3-cup hot water in bottom of dish. Bake at 400 degrees for about 20 minutes.

Mexican Refried Beans

11 January, 2008

 These are so easy, inexpensive and delicious that you’ll never want to use refried beans out of the can again.   1 -16 oz package dried pinto beans
5 1/2 cups water
2 peeled garlic cloves
1 chunk peeled white onion
1 3/4 tsp. salt
1/4 cup vegetable oil

In a large kettle, combine dried beans, water, garlic cloves, chunk of onion and salt. Cover, bring to a boil and simmer for 2-3 hours until beans are soft. Add 1/4 cup vegetable oil (optional but I use bacon grease) and mash bean mixture with a masher. Add more salt to taste if desired. Beans are ready to eat plain or added to burritos, etc. Place leftovers in a covered container and refrigerate. Reheat in microwave or in a saucepan on low heat. Makes about 3 quarts.

Mexican Rice

11 January, 2008

Once you try this delicious and easy Mexican Rice recipe you’ll never want to use the boxed kind again. 

 2 teaspoons olive oil
1/2 teaspoon minced garlic
1/2 cup chopped onions
1 large tomato chopped
1 cup uncooked converted rice
1 small green pepper — seeded and diced
1 -13 oz can vegetable broth
1 dash red pepper
1/2 teaspoon oregano
1/2 teaspoon salt
Heat oil in a Dutch oven over moderate heat. Add garlic, onion and tomato. Cover and cook 3 minutes, or until onion is soft. Add rice and cook for 2 minutes, stirring until rice is shiny and hot. Stir in green pepper, vegetable broth, red pepper, oregano and salt. Bring to a boil. Cover and bake for 20 minutes at 400 degrees.

Corned Beef and Cabbage

11 January, 2008
The perfect St. Patricks Day Meal!

INGREDIENTS:

6 carrots cut into chunks

2 onions, chopped

2 lb. corned beef brisket with seasoning packet

12 oz. can beer (non alcoholic is fine) or water

8 wedges cabbage

PREPARATION:

In 4-6 quart crock pot, combine carrots and onions. Top with beef brisket and sprinkle with seasonings from packet. Pour beer over brisket and add enough water to crock pot to just cover brisket. Cover crock pot and cook on low setting for 10-12 hours

Mom’s Swiss Steak

11 January, 2008
This is a fabulous recipe of mom’s I love the sauce! Add potatoes and carrots to the pot and what a meal!

1 Swiss steak

1 large can of hunt crushed tomatoes

1 can Hunts tomato sauce

1 small onion chopped

1 green pepper chopped

Flour salt and pepper

Salt and pepper both sides of meat

Coat with flour

Brown meat in oil

place in roasting pan, cover meat with tomato

add onion & green peppers

bake 350 covered 1-2 hours

Southwestern Flank Steak with Rice

11 January, 2008
1 small can (about 14 ounces) stewed tomatoes
1 ¾ cups water
¼ teaspoon hot pepper sauce
1 ¼ cups uncooked white rice
1 pound beef flank steak
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon ground cumin
Dash of freshly ground black pepper
Dash of ground cinnamon
2 tablespoons chopped fresh parsley

In 2-quart saucepan, stir together stewed tomatoes, water, and hot pepper sauce. Over high heat, bring to a boil. Stir in uncooked rice and return to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Remove saucepan from heat and allow rice to stand while you prepare steak.

Preheat broiler. Trim any visible fat from steak and score it lightly on both sides with a sharp knife. In small bowl, stir together chili powder, salt, cumin, black pepper, and cinnamon. Rub this mixture into both sides of steak. Place steak on unheated rack of a broiler pan. Broil 3 inches from heat source for 6 minutes. Turn steak and broil about 8 minutes more for medium-rare. If you like your meat well done, continue to broil for 1 to 2 minutes more.

Remove steak to a serving platter and allow to stand for 5 minutes. With sharp knife, thinly slice steak diagonally across the grain. Fluff rice with a fork, sprinkle with chopped parsley, and serve with steak.

FETTUCINE ALFREDO

11 January, 2008
                                                2 ounces cream cheese cut in bits

1/2 cup butter

1 cup half and half

3/4 cup grated Parmesan cheese

1/4 tsp. pepper

8 ounces fettucine noodles, cooked and drained

.

1. In a large saucepan, combine cream cheese, butter, and half-and-half. Cook and stir over medium heat until smooth. Stir in Parmesan cheese and pepper and cook and stir until cheese is melted and sauce is creamy.

2. Toss pasta lightly with sauce, coating well. Serve immediately.

Yield 3-4 servings.