3 C. self-rising flour
3 T. sugar
1 can beer, at room temp (can also use a can of soda)
Mix together and put in greased loaf pan. Bake at 350º for 45 minutes. Remove and brush with 1/4 cup margarine and bake for 15 more minutes.
1-12 oz. can frozen orange juice
1-12 oz. can frozen lemonade
1 C. sugar
1 C. strong tea (1 C. water with enough tea to make strong – really dark)
3 1/2 C. water
2 C. vodka (that’s right – the hard stuff)
Mix and freeze.
Scoop into glasses and add cold 7-Up.
This is a quick and easy stir-fry. I have tried many different combinations of vegetables, and the sauce is also good with beef instead of chicken. (Substitute beef broth when using beef.)
1/2 C. chicken broth
1/3 C. reduced-sodium chicken broth
1/4 C. white wine or additional chicken broth
2 cloves garlic, minced
1/4 tsp. ground ginger
1/4 tsp. pepper
1/8 tsp. crushed red pepper flakes
3/4 lb. chicken breasts, boneless and skinless, cut into strips
4 tsp. canola oil, divided
2 C. broccoli florets
2 C. julienned carrots
2 C. Chinese or Napa cabbage, shredded
1 C. fresh or frozen snow peas, cut into 1″ pieces
6 oz. spaghetti, broken
2 tsp. cornstarch
In a bowl combine the first 7 ingredients; set aside 3/4 cup. Place chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade. In a large non-stick skillet or Wok,
stir-fry chicken in 2 teaspoons oil for 3 to 5 minutes, or until no longer pink. Remove and keep warm. Stir-fry broccoli and carrots in remaining oil for 6 minutes. Add cabbage and peas; stir-fry 3 minutes longer, or until vegetables are crisp-tender.
Meanwhile, cook pasta according to package directions. Combine cornstarch and reserved marinade until smooth; add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Return chicken to the pan; cook and stir until heated through.
Yield: 6 servings.
Elizabeth and Joshua Clark would never eat tuna until they tried Aunt Jeanette’s. This is also one of Jim Grady’s favorite meals. A peanut butter sandwich is very good with this dish. Dunkerton High School always had peanut butter sandwiches with their tuna noodle.
1 pkg. noodles
1 can tuna, drained
1 lb. Velveeta cheese
1 can cream of mushroom soup
1 can peas, optional
Potato chips
Cook noodles until done. Add tuna, soup and peas. Cut cheese into chunks and put in mixture. Put potato chips on top. Bake at 350º for about an hour, or until cheese is melted. This is a good way to use up old potato chips.
25 lbs. ground beef
1 1/2 large onions, finely chopped
6 – 10 1/2 oz. cans tomato soup
2 – 44 oz. bottles catsup
1 C. mustard
3/4 C. vinegar
Handful or 2 of brown sugar
Salt
Pepper
Brown ground beef in pan; drain. Put in roaster. Add rest of ingredients. Mix well. Simmer 2 hours. Don’t add vinegar until you taste mixture because different brands of catsup use different amounts of vinegar in their recipes. Just make it taste the way you want, a little more of this or a little more of that.
Serves 100.
Mom’s comment on recipe card was “Dee’s super good”.
1 – 10 oz. pkg. frozen broccoli
1 can cream of chicken soup
1 T. flour
1/2 C. sour cream
1/4 C. carrots, grated
1 T. onion, grated
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. herb-seasoned stuffing
2 T. oleo, melted
Prepare broccoli; drain. Blend soup and flour; add sour cream, carrots, onion, salt and pepper. Stir in broccoli. Turn into a 2-quart casserole. Combine stuffing and oleo and sprinkle around the edges. Bake at 350º for 30 to 35 minutes.
1 1/2 C. flour
1/2 C. powdered sugar
3/4 C. butter, at room temperature and cut into pieces
4 eggs
1 1/2 C. sugar
1/2 C. fresh lemon juice
1 T. + 1 tsp. flour
1T. lemon peel, grated
Preheat oven to 350º
Combine 1 1/2 cups flour and powdered sugar in large bowl. Add butter and cut in until it resembles coarse
meal. Press into 9×13″ pan. Bake approximately 20 minutes, or until golden brown. Beat eggs, sugar, lemon juice, other flour and lemon peel in medium bowl. Pour into crust. Bake approximately 20 minutes. Cool and sift with powdered sugar.
Jim Grady introduced this recipe to the Bartholomews the Christmas before he married Aunt Jeanette. Jim Young loved these.
1 yellow cake mix
1 egg
2/3 C. margarine
3 C. miniature marshmallows
2/3 C. light corn syrup
1/4 C. margarine
2 tsp. vanilla
1 – 12 oz. bag peanut butter chips
2 C. Rice Krispies
2 C. salted nuts
Mix the cake mix, egg and 2/3 cup margarine together until crumbly. Spread in a 10×15″ cookie sheet or jelly roll pan (wet hands). Bake at 325º for 10 minutes. Spread the miniature marshmallows over crust; heat in oven until marshmallows puff (don’t let them brown). Cool. In a saucepan, mix the corn syrup, 1/4 cup margarine, vanilla and peanut butter chips. Melt. When chips are melted, mix in the Rice Krispies and salted nuts. Spread over marshmallows. Chill and cut.
3 oz. cream cheese
3/4 stick margarine
1 tsp. milk
1 tsp. vanilla
1 3/4 C. powdered sugar
Blend. Yum!
This recipe came from the Dunkerton, Iowa – First Baptist Church Cookbook – 1932.
2 C. sugar
2/3 C. light Karo syrup
1/3 C. hot water
2 egg whites, beaten very stiff
1 C. nuts, chopped
1 tsp. vanilla
Boil the sugar, syrup and hot water together until it spins from fork tines. Have ready the beaten whites of 2 eggs, very stiff; and chopped nuts. Pour hot syrup on this slowly, beating all the time. Add vanilla. Beat it until it will stand alone, then drop on buttered plates. Black walnuts are especially fine in this kind of candy.