Author: Leta Riordan

Cookbook Desserts

Cream Cheese Pudding Dessert

Post author By Leta Riordan
Post date March 22, 2008
1 Comment on Cream Cheese Pudding Dessert

Use any kind of pudding.

CRUST:
1 C. flour
1/2 C. oleo (butter or margarine)
2 T. sugar
1/2 C. nuts, chopped (hickory or pecans)

CREAM CHEESE FILLING:
1 – 8 oz. pkg. cream cheese
1 C. Cool Whip
1 C. powdered sugar

PUDDING FILLING:
2 small boxes instant vanilla pudding
3 C. cold water

CRUST: Make like pie crust. Press into 9×13″ pan. Bake at 350º for 15 minutes.

CREAM CHEESE FILLING: Mix and spread over cooled crust.

PUDDING FILLING: Mix pudding and milk together. Spread over cream cheese layer. Spread more Cool Whip over pudding layer. Sprinkle with nuts.

Dee commenting on Leta’s reaction when asked about this recipe: “She was speechless but her eyes were wide. I suppose drool was involved.” Editor’s note: Leta called for this recipe one afternoon when her recipe collection was in my office. Apparently she could not go without it for more than three weeks. That is a good sign.

3/4 C. sugar
3 T. all-purpose flour
4 C. fresh peaches, peeled and sliced
1 1/2 T. lemon juice
1/2 C. brown sugar
1/4 C. all-purpose flour
3 T. butter or margarine
1/2 C. pecans, chopped
1 – 9″ uncooked pastry shell

Combine sugar and first flour in large bowl, Add peaches and lemon juice; stir well and set aside. Combine brown sugar and second flour in a bowl. Cut in butter with pastry blender until mixture is crumbly. Stir in pecans. Sprinkle 1/3 of pecan mixture in bottom of pastry shell. Spoon reserved peach mixture evenly into pastry shell. Sprinkle with remaining pecan mixture. Bake at 400º for 40 minutes, or until peaches are tender. Let pie cool on wire rack.

Cookbook Cookies Desserts Pies

Toll House Cookie Pie

NOTE: Prepare the night before.

1 lb. butter, melted and cooled (not margarine)
4 eggs, beat until foamy
1 C. flour
1 C. brown sugar
2 C. pecans, chopped
1 C. sugar
12 oz. chocolate chips

Combine flour, sugar and brown sugar and add slowly to eggs, beating with a fork. Add the cooled butter, chocolate chips and pecans. Pour into 2 pie shells and bake at 325º for nearly 1 hour. Serve with Cool Whip for topping.

Makes 2 pies.

Beef Cookbook Main Dishes Pasta

Saucepan Spaghetti

This is from Lois Riordan’s home ec class.

1 lb. ground beef
3 1/2 C. water
1 – 15 oz. can tomato sauce
1 T. minced dried onion
1 tsp. salt
1 tsp. dried oregano, crushed
1 tsp. Worcestershire sauce
1/2 tsp. sugar
1/2 tsp. dried basil, crushed
1/4 tsp. garlic powder
1/4 tsp. pepper
1 – 6 oz. pkg. spaghetti
4 oz. Cheddar cheese, shredded

Use wooden spoon to stir first 9 ingredients over high heat. When mixture boils, break spaghetti in 2″ pieces and add. Simmer on low heat for 30 minutes, stirring often. Remove when done and add cheese until melted.

Beef Casseroles Cookbook Egg Main Dishes

Dried Beef Casserole

This was served as a main dish at Aunt Leta’s engagement party.

4 hard-boiled eggs, diced
2 C. macaroni, uncooked
1/4 lb. dried beef, cut up
1/2 lb. Velveeta cheese, diced
2 cans mushroom soup
2 C. milk
1 medium onion, diced

Mix ingredients together and put in refrigerator overnight. Grease casserole and bake for 1 hour at 350º. Add 1 cup potato chips on top 10 minutes before done.

Casseroles Cookbook Fish & Seafood Main Dishes

Scalloped Potato and Tuna Casserole

Post author By Leta Riordan
Post date March 21, 2008
No Comments on Scalloped Potato and Tuna Casserole

We made this a lot when we didn’t have a lot of money since tuna is so cheap. The kids thought it was great.

3 T. margarine
2 T. minced onion
3 T. flour
1 tsp. salt
2 C. milk
1 can tuna, drained
4 C. potatoes, sliced
Parsley

Heat butter in saucepan and saute onions for 5 minutes. Blend in flour and salt, Gradually stir in milk and stir until thickened. Stir in tuna. Put potatoes in a greased 2-quart casserole and stir in tuna mixture. Cover and bake in 350º oven for 1 hour. Uncover and continue baking 30 minutes. Garnish with parsley.

Makes 4 servings.

Candy Cookbook

Wedding Mints

Made by the thousands by the Riordan family.

1 – 2 lb. pkg. powdered sugar
1 – 8 oz. pkg. cream cheese
Food coloring
Peppermint, vanilla or wintergreen flavoring
Sugar

Add flavoring, drop-by-drop, to taste, and coloring to the cream cheese. Mix in the powdered sugar, 1 tablespoon at a time.

Makes 100. Doubled batch makes 330 roses.

Cookbook Miscellaneous

Knox Blox

Knox Blox were a favorite at the Young house. Seems like Mom made them a lot when we were going to have a babysitter. Can’t remember the name of the sitter who was with us when we invented the Knox Blox game, but it went something like this. Throw any color Knox Blox up towards the ceiling. It will stick and the fun is waiting for it to fall. Warning: If you don’t clean up the mess in a timely manner, the red square outlines will remain, and your mother will find out.

4 envelopes Knox unflavored gelatin
3 – 3 oz, pkgs, flavored gelatin
4 C. boiling water

In a large bowl, combine the unflavored and flavored gelatins. Add boiling water and stir until gelatins are dissolved. Pour into a 9×13″ baking dish. Chill until firm and cut into squares.

Breads & Rolls Breakfast Cookbook

Caramel Rolls

1/2 C. nuts, chopped
24 frozen dinner rolls
1 – 3 3/4 oz. pkg. butterscotch pudding mix
1/2 C. butter
3/4 C. brown sugar
3/4 tsp. cinnamon

Spread nuts in bottom of a greased 9×13″ pan. Arrange rolls, sprinkle dry pudding mix over rolls. Cook butter and remaining ingredients over low heat until sugar dissolves and mixture bubbles. Pour over rolls. Cover tightly with foil and let stand in warm area overnight. Next morning, bake at 350° for 30 minutes. Let stand a few minutes and then invert carefully onto serving dish.

Breads & Rolls Cookbook

Baking Powder Biscuits

This is so good Aunt Leta has the recipe written on the inside of her cupboard door. Turns even an ordinary meal into something special.

1/2 tsp, salt
2 C. flour
4 tsp. baking powder
1/2 tsp. cream of tartar
3 T. sugar
1/2 C. margarine
1 egg
2/3 C. milk

Sift together the first 5 ingredients. Cut in butter. Mix together egg and milk and add to dry ingredients. Knead. Roll out 3/4″. Cut biscuits. Bake at 400º for 15 minutes.