Papa Van's Hog-Maw
1 lb. Ground Pork
1 medium Onion, chopped
1 Bell Pepper, chopped
5 medium Potatoes, sliced
Salt & Pepper
Cook ground pork, onion, and greed pepper. Drain and set aside. Fry potatoes until almost done. Add pork, onion, and green pepper. Add salt and pepper to taste. Simmer until potatoes are done.
Sunday, December 21, 2014
Lemon Icebox Pie
Lemon Icebox Pie
1 - 8 oz. container Cool-Whip
1 can Eage Brand Condensed Milk
1/2 cup Lemon Juice
Blend together all ingredients. Pour into Graham Cracker crust or Vanilla Wafer crust. Chill at least 2 hrs.
1 - 8 oz. container Cool-Whip
1 can Eage Brand Condensed Milk
1/2 cup Lemon Juice
Blend together all ingredients. Pour into Graham Cracker crust or Vanilla Wafer crust. Chill at least 2 hrs.
Aunt Ruby's Rice Pudding
Aunt Ruby's Rice Pudding
4 Eggs
2 cups Sugar
2 cups Cooked Rice
4 cups Milk
2 Tbsp. Butter
Nutmeg
Raisins (Optional)
Beat eggs in large bowl. Add sugar, rice, and milk. Mix until thoroughly combined. Spray large baking dish. Pour mixture into pan. Dot with butter and sprinkle with nutmeg. Bake at 400* for 45 - 60 mins. or until firm.
4 Eggs
2 cups Sugar
2 cups Cooked Rice
4 cups Milk
2 Tbsp. Butter
Nutmeg
Raisins (Optional)
Beat eggs in large bowl. Add sugar, rice, and milk. Mix until thoroughly combined. Spray large baking dish. Pour mixture into pan. Dot with butter and sprinkle with nutmeg. Bake at 400* for 45 - 60 mins. or until firm.
Broccoli-Rice Casserole
Broccoli-Rice Casserole
1 Stick Margarine
1 Tbsp. Minced Onion
1 Package Frozen Chopped Broccoli - Thawed
1 can Cream of Mushroom Soup
1 small Jar Cheez Whiz
1 cup Instant Rice
Combine butter and minced onion, heat until butter is melted.
In medium bowl, combine all ingredients. Pour into 8X8 dish. Bake uncovered at 400* for 1 hr. or until bubbly. Serves 4
1 Stick Margarine
1 Tbsp. Minced Onion
1 Package Frozen Chopped Broccoli - Thawed
1 can Cream of Mushroom Soup
1 small Jar Cheez Whiz
1 cup Instant Rice
Combine butter and minced onion, heat until butter is melted.
In medium bowl, combine all ingredients. Pour into 8X8 dish. Bake uncovered at 400* for 1 hr. or until bubbly. Serves 4
Momma's Chicken Salad
Momma's Chicken Salad
3 Chicken Breasts
4 Eggs
1/2 Lg. Onion
Super Sweet Midget Pickles
Dukes Mayonnaise
Celery Seed
Salt & Pepper
Boiled chicken breasts. Boil eggs. Using mini-chopper or food processor, chop chicken, put in large mixing bowl. Chop eggs, add to chicken and stir. Chop onion, add to chicken and stir. Chop about eight pickles, add to chicken and stir. (Add more if you like pickles) Add 2-3 Tbsp. Pickle juice. Add mayonnaise until very thick. Crush celery seed in palm of hand, 1 palmful, add to chicken and stir. Add salt & pepper to taste. Continue to add pickle juice and mayonnaise until consistency of your liking. Add more celery seed, salt and pepper to taste.
3 Chicken Breasts
4 Eggs
1/2 Lg. Onion
Super Sweet Midget Pickles
Dukes Mayonnaise
Celery Seed
Salt & Pepper
Boiled chicken breasts. Boil eggs. Using mini-chopper or food processor, chop chicken, put in large mixing bowl. Chop eggs, add to chicken and stir. Chop onion, add to chicken and stir. Chop about eight pickles, add to chicken and stir. (Add more if you like pickles) Add 2-3 Tbsp. Pickle juice. Add mayonnaise until very thick. Crush celery seed in palm of hand, 1 palmful, add to chicken and stir. Add salt & pepper to taste. Continue to add pickle juice and mayonnaise until consistency of your liking. Add more celery seed, salt and pepper to taste.
German Chocolate Pies
German Chocolate Pies
3 cups Sugar
Pinch of Salt
7 Tbsp. Cocoa
4 Eggs
1 tsp. Vanilla
1 Tall Can (13 oz) Evaporated Milk
1 Stick Margarine (melted)
2 cups Coconut (optional)
1 cup Chopped Pecans
Mix together all ingredients. Pour into 3 unbaked pie crusts. Bake at 350* for 40 mins. or until inserted toothpick comes out clean.
3 cups Sugar
Pinch of Salt
7 Tbsp. Cocoa
4 Eggs
1 tsp. Vanilla
1 Tall Can (13 oz) Evaporated Milk
1 Stick Margarine (melted)
2 cups Coconut (optional)
1 cup Chopped Pecans
Mix together all ingredients. Pour into 3 unbaked pie crusts. Bake at 350* for 40 mins. or until inserted toothpick comes out clean.
Cafeteria Peanut Butter Candy
Cafeteria Peanut Butter Candy
1/2 cup Butter
1/2 cup Brown Sugar
2 cups Peanut Butter
1 tsp Vanilla
2 1/2 cups Confectioners 10X Sugar
2 cups Semi-Sweet Chocolate Chips
Melt butter, brown sugar, and peanut butter in saucepan over medium heat until blended (to almost boiling). Remove from heat. Add vanilla, stir. Add 10X sugar. Mix well by hand. Spread into large cookie sheet. Melt chocolate chips. Spread on top like icing. Cool completely. Cut into squares.
1/2 cup Butter
1/2 cup Brown Sugar
2 cups Peanut Butter
1 tsp Vanilla
2 1/2 cups Confectioners 10X Sugar
2 cups Semi-Sweet Chocolate Chips
Melt butter, brown sugar, and peanut butter in saucepan over medium heat until blended (to almost boiling). Remove from heat. Add vanilla, stir. Add 10X sugar. Mix well by hand. Spread into large cookie sheet. Melt chocolate chips. Spread on top like icing. Cool completely. Cut into squares.
Wedding Mints
Wedding Mints
1 Box Confectioners Sugar
6 Tbsp Butter
3 Tbsp Condensed Milk
3-4 Drops Food Coloring (your choice)
7 Drops Peppermint Flavoring
Sift Sugar. Melt butter and add all ingredients. Work by hand to make dough. Press into molds and turn out onto waxed paper. Refrigerate until firm.
Aunt Kathaleen's Wedding Punch
Aunt Kathleen's Wedding Punch
2 packages Kool-Aid ( your choice of color)
1 - 46 oz. can Pineapple Juice
2 qts. Water
2 cups Sugar
1 qt. Gingerale
Boil 1 at. water. Add sugar and kool-aid. Stir until dissolved. Add rest of water and pineapple juice. Make punch ring out of prepared punch and freeze ahead of time. Add Gingerale just before serving. Makes about 1 gallon.
2 packages Kool-Aid ( your choice of color)
1 - 46 oz. can Pineapple Juice
2 qts. Water
2 cups Sugar
1 qt. Gingerale
Boil 1 at. water. Add sugar and kool-aid. Stir until dissolved. Add rest of water and pineapple juice. Make punch ring out of prepared punch and freeze ahead of time. Add Gingerale just before serving. Makes about 1 gallon.
Seafood Salad
Seafood Salad
2 - 2 1/2 cups Cooked Baby Shrimp & Crabmeat
2 cups Thinly Sliced Celery
1/2 - 2/3 cup Mayonnaise
1 Tbsp Minced Green Onion
1/2 tsp Salt
Dash Pepper
Dill Weed to season to taste
Mix seafood and celery. Mix mayonnaise, onion, salt, and pepper. Pour mayonnaise mixture over seafood and celery. Toss. Cover and chill at least 2 hrs.
2 - 2 1/2 cups Cooked Baby Shrimp & Crabmeat
2 cups Thinly Sliced Celery
1/2 - 2/3 cup Mayonnaise
1 Tbsp Minced Green Onion
1/2 tsp Salt
Dash Pepper
Dill Weed to season to taste
Mix seafood and celery. Mix mayonnaise, onion, salt, and pepper. Pour mayonnaise mixture over seafood and celery. Toss. Cover and chill at least 2 hrs.
Lil' Granny's Chew Bread
Lil' Granny's Chew Bread
1 Box Light Brown Sugar
1/2 cup Cooking Oil
3 Eggs
2 cups Self-Rising Flour
1 tsp Vanilla
Preheat oven to 300*. Grease and flour 13x9 pan. Mix sugar and oil. Add eggs and flour. Mix well. Add vanilla. Add chopped nuts if desired. Bake for 50-60 minutes until inserted toothpick comes out clean.
1 Box Light Brown Sugar
1/2 cup Cooking Oil
3 Eggs
2 cups Self-Rising Flour
1 tsp Vanilla
Preheat oven to 300*. Grease and flour 13x9 pan. Mix sugar and oil. Add eggs and flour. Mix well. Add vanilla. Add chopped nuts if desired. Bake for 50-60 minutes until inserted toothpick comes out clean.
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