I would like to share a few of my favorite recipes with you, so here they are!
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3 cups fruit 1 cup of sugar Put in baking pan and stir well 1/2 packagae (3oz) jello (fruit Punch flavor)sprinkle over fruit and sugar mixture. Add 1 yellow cake mix, sprinkle over pan Add dots of butter to pan. Pour over cake mixture, 1 cup hot water. Bake 1 hour at 350 degrees.
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1Pkg Lemon Jello 120 small marshmallows 1 cup hot water
Disolve mixture and set aside.
1/2 cup Mayonnaise
2 Pkgs. Philadelphia creamed cheese
1 Pkg Dream Whip
Mix together and let set until firm.
Top with the Jello Mixture. Keep refrigerated until ready to use.
Makes a very pretty salad.
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1 1/4 CUPS SUGAR 4 cups sliced green tomatoes 6 tablespoons flour 1/4 cup lemon juice or vinegar 1 teaspoon salt pastry for 2 crust pie 1 1/4 teaspoons of cinnamon or nutmeg I n large bowl mix together sugar, flour ,salt, and cinnamon or nutmeg according to taste. Slice green tomatoes,moistened with lemon juice or vinegar;drain off excess liquid.Mix the tomatoes thoroughly with sugar- flour mixture. Fill pie shell with mixture, top with crust, and flute edges. Bake 35 to 45 minutes in 450-degree oven or until juice is bubbly and crust is brown.
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1 cup sugar 1 cup flour 1/2 cup soft butter 2 tablespoons cocoa 2 eggs 1/2 cup nuts 1 teaspoon vanilla Beat sugar and Butter together. Add eggs and beat well. Add vanilla, flour, cocoa and nuts. use 8 or 9-inch square pan to bake. bake at 375 degrees for 20 minutes or until done.
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8 to 10 lb Brisket Place in foil lined pan, add 2 cups water, salt sparingly, cover pan lightly with foil, roast in a slow oven 250 to 275 degrees, for 4 to 5 hours. remove from oven and cool slightly. Place cooked brisket on suitable platter. Refrigate several hrs. (I like to refrigerate over night.) Place brisket on cutting board, slice thin across grain with electric knife, (or your favorite sharp knife.) |
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3/4 cup catsup 3/4 cup barbecue sauce(your favorite) 1/2 cup brown sugar or honey 1 tsp worchestershire sauce 1 tsp mustard place a slice of meat and spread on sauce until entire meat is well covered. Cover and refrigerate overnight, Heat thoroughly before serving. this can be kept in refrigerator for several days and heat before every serving. Improves in flavor each heating.
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Drain a jar of Kosher Dills, if not sliced, slice into round slices. make a marinade of: 3/4 cup sugar 3/4 cup water 1/4 cup vinegar of choice Heat mixture,pour marinade over pickle slices, seal in original jar place in refrigerator for two days, to get their flavor. these pickles will keep in refrigator for 2 weeks or more.
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SAUSAGE CASSEROLE 1 lb bulk pork sausage
1 medium onion chopped
1 lb. head of green cabbage (chopped)
1 can (8 oz.) whole peeled tomatoes
1 tabsp. sugar
1 tabsp. flour
1 tsp. Oregano
1/4 tsp. Salt
1/4 tsp. Pepper
1/8 tsp Ground sage
Crumble sausage, onion, and pepper in casserole cook on
medium high (70 %) for 7 to 10 minutes.
Drain Fat.
Stir in remaining ingredients microwave at med. high
until cabbage is tender. 25 to 30 minutes
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1 1/2 CUPS SOUR CREAM 3 HEAPING TEASPOONS COCOA 4 EGGS 1 TEASPOON SODA 2 CUPS FLOUR 1/4 CUP HOT WATER 2 CUPS SUGAR 1 TEASPOON VANILLA WHIP SOUR CREAM IN MIXING BOWL. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. IN ANOTHER BOWL, SIFT FLOUR,SUGAR AND COCOA TOGETHER DISSOLVE SODA IN HOT WATER AND ADD ALTERNETLY WITH DRY INGREDIENTS TO SOUR CREAM MIXTURE. STIR IN VANILLA . BAKE IN 13 BY 9 INCH PAN AT 350 DEGREES UNTIL TESTS DONE WITH TOOTHPICK. This recipe was handed down to me through my family. This is still my favorite cake, we still buy whipping cream at the dairy to make this cake. FROSTING 1 CUP SUGAR 1 TEASPOON VANILLA 1 CUP BROWN SUGAR 1 1/2 CUPS OF HALF AND HALF, OR THICK CREAM Mix sugar, brown sugar and cream in sauce pan. cook until to almost soft ball stage. Remove from heat and beat until spreading consistency. Add vanilla and spread on cake. This is a very moist cake.
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