Cookbook Salads

Aunt Dee’s Salad

Aunt Dee’s Salad

1  (20 oz.) can crushed pineapple, well drained.
1  (1 lb. 8 oz.) container cottage cheese
1  (16 oz.) container Cool Whip
1 (3 oz.) box pineapple Jell-O
1 (3 oz.) box orange Jell-O

  1. Mix cottage cheese with both Jell-O’s in a large bowl until Jell-O is dissolved.
  2. Add drained pineapple.
  3. Fold in Cool Whip.
  4. Chill.

Can substitute a different flavor of Jello and/or fruit.

Cookbook Soups

Cool Raspberry Soup

Great with Spinach Chicken Salad. Serve in a pretty cup, as a small amount is just right.

20 oz. frozen raspberries, thawed
1 1/4 C. water
1/4 C. white wine, optional
1 C. cran-raspberry juice
1/2 C. sugar
1 1/2 tsp. ground cinnamon
3 whole cloves
1T. lemon juice
8 oz. raspberry-flavored yogurt
1/2 C. sour cream, optional

In blender, puree raspberries, water and wine. Transfer to saucepan. Add juice, sugar and spices and bring just to boil over medium heat. Remove from heat; strain and allow to cool to get seeds out. Whisk in lemon juice and yogurt and refrigerate. Pour in small bowl or cup and top with dollop of sour cream, if desire.

Cakes Cookbook Desserts

Lemon Poppy Seed Cake

I got this from a woman that I went to Circle with when we lived in Grundy Center.

1 box lemon cake mix
4 eggs
1 box instant coconut pudding
1 C. warm water
1/2 C. oil
2 T. poppy seeds

Mix altogether for 4 to 5 minutes. Bake at 350º for 45 minutes.

Cookbook Desserts

Ice Cream Delight

The official confirmation dessert.

2 C. Corn Chex, rolled into crumbs
2/3 C. brown sugar, packed
1 C. coconut
1/2 C. margarine, melted
1/2 gal. vanilla ice cream or sherbet, softened

Mix Corn Chex, brown sugar and coconut in a 9×13″ pan and pour 1/2 cup melted margarine over mixture. Stir thoroughly. Take out 1/3 of mixture for topping and press rest into bottom of pan. Unwrap softened box of ice cream and cut into slices about 1″ thick; layover mixture in pan. Use a spoon to smooth ice cream to distribute evenly. Sprinkle remaining Corn Chex mixture over top. Freeze.

Beef Cookbook Main Dishes Recipes with Pictures

Suzy Johnson’s Mom’s Chili

Suzy Johnson's Mom's Chili Recipe

1 lb. hamburger
1 medium bunch celery, chopped
2 medium onions
1 large can diced tomatoes
Approx. 1/2 C. ketchup
1 bottle Heinz chili sauce
1 can kidney beans

Brown hamburger in bottom of kettle. Drain grease. Add celery, onions and 2 cups water. Boil, covered, at medium heat for about 30 minutes. Add tomatoes, chili sauce, ketchup and drained kidney beans. Cook slowly until celery is soft enough to cut with fork.

Breads & Rolls Cookbook

Holiday Fruit Nut Bread

1/2 C. margarine
1 C. sugar
2 eggs, beaten
3 bananas, mashed
2 C. flour
1 tsp. baking soda
1/4 C. nuts, chopped
1/4 C. chocolate chips
1/4 C. maraschino cherries, chopped

Cream margarine, sugar and eggs. Add bananas and mix. Add flour and soda. Stir in nuts, chips and cherries. Bake in bread pan at 350º for 40 minutes. (If you want round slices, bake in clean cans. Spray inside of cans with Pam. Fill cans about 2/3 full. Check with a toothpick sooner than 40 minutes.)

Cookbook Desserts Recipes with Pictures

Rhubarb Crisp

Rhubarb Crisp

1 C. oatmeal
1 C. flour
1 C. brown sugar, packed
1/2 C. butter or margarine
1 C. sugar
1 C. water
3 T. cornstarch
1 tsp. vanilla

Mix oatmeal, flour, brown sugar and butter/margarine. Spread 1/2 of mixture in the bottom of an 8×8″ pan. Evenly spread chopped rhubarb over crust. Combine sugar, water and cornstarch in a saucepan. Boil and stir until thick and bubbly. Remove from heat. Add vanilla and pour over rhubarb. Sprinkle remaining crumb mixture on top.

Bake at 350º for 1 hour.

Cookbook Cookies Desserts

Chocolate Chip Crispy Cookies

1 1/4 C. flour
1/4 tsp. salt
1 C. sugar
1 tsp. vanilla
6 oz. chocolate chips
1/2 tsp. baking soda
1/2 C. margarine
1 egg
2 C. Rice Krispies

Cream sugar and margarine. Add eggs and vanilla. Mix in premixed dry ingredients. Add cereal and chips. Drop by tablespoonfuls onto cookie sheet. Bake at 350° for 12 minutes.

Makes about 3 1/2 dozen.

Cookbook Cookies Desserts

Cinnamon Crispy Cookies

Margie Lenz adapted this recipe from cookies that she used to make when she cooked at school.

4 1/3 C. flour
4 tsp. baking powder
4 tsp. cinnamon
2 1/2 C. margarine or shortening
4 2/3 T. molasses
4 large eggs
1 tsp, baking soda
1 T. salt
4 3/4 C, quick oatmeal
5 C. sugar
1 T. vanilla

Blend dry ingredients, except sugar. Mix well. Cream shortening and sugar. Add molasses, vanilla and eggs to creamed mixture. Beat to blend. Add dry ingredients and mix. Drop on cookie sheet and bake 15 minutes at 350°.

Makes 100 large cookies.

Cookbook Desserts

Peanut Butter Oreo Dessert

1 pkg. Oreo cookies
1 stick margarine, melted
1/2 gal. vanilla ice cream, soft
1 – 12 oz. jar creamy peanut butter
1 – 9 oz. container Cool Whip

Crush cookies and mix with margarine. Pat into 9×13″ pan. Mix remaining ingredients. Spread on crust and freeze.