Cookbook Recipes with Pictures Salads Side Dishes Vegetarian

Broccoli-Sunflower Salad

Broccoli-Sunflower Salad by Lois Bartholomew

1 bunch broccoli, broken
1/2 C. red onion, chopped
1 C. celery, chopped
1 lb. bacon, fried crisp, drained and crumbled
1/2 C. sunflower seeds
1/2 C. raisins

3/4 C. mayonnaise
1/4 C. sugar
2 T. vinegar

Combine the first 6 ingredients. Mix the dressing ingredients together and pour over salad.

Candy Cookbook Miscellaneous

Easter Egg Nests

1/4 C. margarine
4 1/2 C. marshmallows
1/4 C. creamy peanut butter
1/4 C. mini chocolate chips
4 C. chow mein noodles
Jelly beans

Melt margarine; add marshmallows and stir until melted. Add peanut butter and chocolate chips; stir until melted and combined. Pour over noodles. Place mounds of mixture on waxed paper and form into nests. Put jelly beans in nest.

Cookbook Desserts Miscellaneous

Dee’s Caramel Popcorn

1 C. butter
2 C. brown sugar
1/2 C. corn syrup
1 tsp. salt
1/2 C. baking soda
1 tsp. vanilla
6 qts. popcorn

Melt butter; stir in brown sugar, syrup and salt. Bring to boil, stirring constantly. Boil, while stirring, for 5 minutes. Remove from heat. Stir in soda and vanilla. Pour over popcorn. Place in shallow pan.
Bake 1 hour at 250°; stir every 15 minutes.

Cookbook Desserts Miscellaneous

Chocolate Popcorn

2 C. sugar
1 C. milk
2 or 3 heaping T. cocoa, to your taste
1 tsp. vanilla
1 T. butter
Popped corn

Boil without stirring until soft ball stage. Stir in vanilla and butter. Sit pan in cool water until begins to thicken. Quickly pour over popped corn and stir to coat popcorn. Eat and enjoy!

Candy Cookbook Desserts

Peanut Clusters

This is Liz Waskow’s mother’s recipe. I have a lot of recipes from them – Leta always joked, “Well of course it will be good, it’s from the Wheelers! ”

2 C. sugar
1 C. evaporated milk
24 caramels
1 1/2 C. milk chocolate chips
1 tsp. vanilla
1 lb. salted peanuts

Heat sugar and milk. Add caramels. Stir constantly. After caramels melt, boil 4 minutes. Remove from heat. Add vanilla, chocolate chips and peanuts. Drop onto waxed paper.

Cookbook Side Dishes Vegetables

Sautéed Mushrooms

2 containers mushrooms, sliced or whole
1/2 stick butter or olive oil
1 to 2 T. Worcestershire sauce
Garlic powder

Melt butter in skillet. Add Worcestershire sauce, then add washed mushrooms (I always slice mine). Sauté. While cooking, add the garlic powder and salt to taste. I suppose you could use garlic salt, but if you like garlic, but not a lot of salt, it could get too salty. While it’s cooking, it will get real liquidy, but it will reduce down. Stir occasionally. I make this when we grill steak.

Beef Cookbook Pork Side Dishes

BBQ Beans

I got this recipe from a college friend. When I lived in Sumner I made this, and it makes a lot. For a week every time Leta called me (I wasn’t long-distance for her), I was eating these beans!! I’m not sure I’ve had them since, but they were good…honest!

1 can kidney beans, drained
1 can butter beans plus juice
1 can pork and beans plus juice
1 can lima beans, drained
1/4 C. ketchup
1/2 C. brown sugar
1/2 C. white sugar
1/2 tsp. dry mustard
1 onion, chopped
1/2 lb. bacon pieces, fried crisp
1/2 lb. hamburger, browned and drained

Mix altogether and heat on stove.

Breads & Rolls Breakfast Cookbook

Monkey Bread

3 tubes refrigerated biscuits
1/3 C. sugar
1/2 tsp. cinnamon
1/2 C. nuts, chopped
1 1/2 sticks margarine
1 C. brown sugar
1 tsp. cinnamon
1/4 C. white Karo syrup

Put nuts in bottom of greased Bundt pan. Mix sugar and 1/2 teaspoon cinnamon and set aside. Cut each biscuit into 4 pieces and coat each piece in the sugar-cinnamon mixture. Place pieces evenly on top of nuts. Bring the margarine, brown sugar, syrup and remaining ingredients to a boil. Pour over biscuit pieces. Bake at 350° for 25 minutes. Let cool on rack 10 minutes and turn out onto plate.

Cakes Cookbook Desserts

Oatmeal Cake

I remember this cake being very moist and very heavy. I haven’t had it since high school, but it brought back memories when I saw it.

1 1/4 C. boiling water
1 C. quick oatmeal
1/2 C. butter
1 C. brown sugar
1 C. white sugar
2 eggs
1 tsp. vanilla
1 1/2 C. flour
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon

1/2 C. butter
1/2 C. cream
3/4 C. brown sugar
1 C. coconut
1/2 C. pecan pieces

Pour the boiling water over the quick oatmeal; set aside. Cream the butter, brown sugar and white sugar. Add the eggs, vanilla and oatmeal mixture. Add the flour, soda, salt and cinnamon. Put in 9×13″ pan and bake at 350º for 35 to 40 minutes.

TOPPING: Cook the butter, cream and brown sugar in a small saucepan to boiling. Add the coconut and pecan pieces. Pour over hot cake and place under broiler until golden brown.

Cakes Cookbook Desserts

Elaine’s Poppy Seed Cake

3 eggs
1 1/8 C.oil
2 1/4 C. sugar
3 C. flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 C. milk
1 1/2 tsp. butter flavoring
1 1/2 tsp. almond flavoring
1 1/2 tsp. vanilla flavoring
1 1/2 T. poppy seeds

1/4 C. orange juice
3/4 C. sugar
1/2 tsp. butter flavoring
1/2 tsp. almond flavoring
1/2 tsp. vanilla flavoring

Beat the eggs, oil and sugar together. Sift the flour, baking powder and salt. Add flour mixture alternately with the milk to the egg mixture. Add the flavorings and poppy seeds and mix well. Bake in 5 small or 2 large loaf pans at 350º for 1 hour. Pour glaze over warm bread.

GLAZE: Use half the glaze recipe for 1batch of bread – it’s enough glaze for a double batch.