Family Cooking Recipes

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APPLE DUMPLINGS

1 stick oleo
2 cans butter-me-not biscuits
1 can apple pie filling
1 cup water
1 cup sugar
cinnamon
In a 13x9 Pyrex dish melt 1 stick oleo.
On a cookie sheet, spread biscuits into individual round circles. Fill each
with 1 tbl. apple pie filling. Close & pinch top together. or
Roll biscuits on floured surface, spread center of half the biscuits with pie filling,
cover with another biscuit.
Pinch edges together.
Put dumplings into dish with melted butter so they won't touch.
Sprinkle water over dumplings.
Sprinkle sugar around dumplings.
Sprinkle cinnamon over dumplings.
Bake 350 degrees for 30 min.
When baked spoon liquid over dumplings.

BANANA SPLIT CAKE (by Marie Flint of Michigan)

2 cups crushed graham crackers
1 stick oleo (melted)
Mix & press in 9x13 pan. Refrigerate for 1/2 hr.
2 cups powdered sugar
2 sticks oleo
2 eggs 1 tsp. vanilla
Beat 10 to 15 min. Spread over graham cracker crust.
2 cups crushed pineapple - Drain & spread over above.
3 bananas - Slice over top of pineapple.
1 large container of cool whip - Spread over bananas.
Top with maraschino cherries & chopped nuts.
Chill 6 to 8 hours.

BROWN SUGAR SQUARES

1 cup oleo
1 cup brown sugar
1 egg
1 teas. vanilla
2 cups flour
Chocolate chips

Cream oleo; add brown sugar, egg, & vanilla. Mix well. Add flour
(dough will be thick).
Melt chocolate chips and spread on top.
Bake at 350 degrees for 20 min.
(By Marie Flint of Michigan)

Cabbage Casserole
Glorified Cabbage
1small head cabbage boiled and put in casserole dish

add 1 cup Italian breadcrumbs

add 1small block of oleo

add 1/2 cup Velveeta cheese
bake at 325 for about 20 minutes then serve
(offered by Robert Dauterive)

CHURCH WINDOW COOKIES (Provided by Marie Flint of Michigan)

1 pkg. (12oz.) semisweet chocolate chips
1/2 cup margarine
1 cup chopped walnuts
1 pkg. (10 1/2oz.) colored miniature marshmallows
On top of double boiler, melt together chocolate chips & oleo; cool.
Stir in nuts & marshmallows, mix well. Place chocolate mixture
on three separate pieces of wax paper. Shape into logs and roll into
wax paper. Refrigerate 24 hours. Cut into slices when ready to use.

PECAN PIE (1 of 2)
offered by Fred and Nancy West Isleton Ca.

1 Cup Karo Syrup           1 Tsp. Vanilla
3/4 Cup granulated Sugar                      3 Oz. (3/4 cup) Pecan pieces
4 Oz. (1 cube) Melted Butter       3 Oz. (pecan halves)

Mix rogether the syrup and sugar. Add melted butter,
then mix in eggs and vanilla. Let stand 1 hour.

Place pecan pieces in bottom of unbaked 9" pie pan. Pour in filling
and cover with pecan halves. Bake 45 to 50 minutes at 325 deg. F.
Fred and Nancy West--Isleton Calif.

Joann Armstrong Robison of Oklahoma sends the following two recipesWhen Henry Bellmon was Gov. of Okla. This is the pie that was served most often.

Pecan Pie
Offered by Joann Robison, Chandler, OK
3 eggs                      1 cup white corn syrup (karo)
1 cup brown sugar    1 pie shell, uncooked
1 cup pecans (whole)

Beat the eggs. Add Corn syrup and brown sugar to eggs and mix well. Add this
mixture to pie shell. Sprinkle with pecans. Bake at 325 degrees for 1 hour.
     (I use chopped pecans and mix them into the sugar mixture before
pouring into pie shell)

CHERRY YUM YUM.......and is it ever! (By Joann Robison, Chandler OK)
1 pkg vanilla wafers (1#) Grind into crumbs. (I use the Salad Shooter!)
1 stick butter / oleo
  Melt and mix with crushed wafers. Put 2/3 of mixture into casserole dish.
(9x12)
8 Oz. Cream Cheese                        1 cup powdered sugar
Mix together, blend well. Add
1/2 to 3/4 Cup milk.        mix well.
12 Oz. Cool Whip.   Smooth 1/2 of mixture over crumb crust.
1 large can Cherry Pie Filling
Spoon over mixture. Add remainder of white stuff. Add remaining crumbs.
Chill for several hours before serving...or freeze

Marie Flint, Clinton TWP of Michigan sends the following

BAKED LASAGNA

Ladle 1 cup spaghetti sauce in bottom of baking dish to cover bottom
evenly. Arrange about 1/3 noodles over sauce in single layer. Spread
thinly sliced mozzarella cheese over this. Add more sauce to cover cheese,
then 1/3 noodles, & sprinkle about 1/2 cup parmesan cheese over this.
Put 1 cup cottage cheese thru blender with 1 egg & spread on top of
parmesan layer. Add last of noodles, more sauce to cover, another layer
of mozzarella, even sprinkling of parmesan & a 4oz. can (well drained)
mushrooms right in center of top of dish. Then, in wheel-spoke fashion,
arrange strips of additional mozzrerella cheese & bake at 350 degrees
about 25 to 30 min. or till cheese is melted. & lasagna is hot & bubbly.
Serves 6-8. By Marie Flint of Michigan

CHEESE CAKE

3 large pkg. cream cheese (24oz.)
1 1/4 cups sugar
1 teas. vanilla
4 eggs
1 pt. sour cream (16 oz,)
2 graham cracker pie shells

Blend cheese & sugar until smooth and creamy. Blend in one egg at a
time until all 4 have been added. Add vanilla. Pour into shells.
Bake at 350 degrees for 15 min. or until ends are firm and center soft.
Center should wiggle when you move pie plate.
Mix sour cream with 1/4 cup sugar. Spoon very gently over cheese mixture.
Sprinkle graham cracker topping over pies.
Return to oven and bake 15 min. longer at 350 degrees.
Cool thoroughly and chill.

TOPPING:
1/2 stick oleo (soft)
1/2 cup sugar
1 cup graham cracker crumbs
(Provided by Marie Flint of Michigan)

CHICKEN CACCIATORE
1/4 cup flour
2 1/2 to 3lbs. frying chicken, cut up, skinned
2 tbls. oil
16oz. can tomatoes, undrained, cut up
1 medium onion slice
1 medium green bell pepper, sliced
1 teas. Italian dressing
1/2 teas. sugar
1/2 teas. salt
1/8 teas. pepper
Hot cooked pasta

Place flour in shallow dish; roll chicken pieces in flour until well coated.
In large skillet, brown chicken on all sides in hot oil; drain oil from skillet.
Add remaining ingredients except pasta.
Cover: simmer 30 to 40 min. or until chicken is fork tender and juices
run clear, stirring occasionally.
Serve over hot cooked pasta.
4 to 6 servings.
(Provided by Marie Flint of Michigan)

CHOCOLATE ÉCLAIR DESSERT

FROSTING FILLING

2 squares unsweetened baking chocolate, melted     2 pkgs. (3.4oz.) French
3 Tbls. margarine                                                         vanilla instant pudding
2 Tbls. white corn syrup                                               3 1/2 cups milk
2 tsp. vanilla                                                                  1 (8oz.) container
1 1/2 cups confectioner's sugar                                     cool whip whipped
3 Tbls. milk                                                                     topping
1 lb. box honey graham crackers

Line a 9x12 un-greased baking pan with graham crackers. Mix dry instant
pudding with milk in a medium bowl at medium speed of mixer. Fold in
container of whipped topping. Spread half of pudding mixture over
crackers, covering evenly. Lay another layer of graham crackers over
mixture. Spread other half of pudding mixture over graham cracker layer.
Cover with a third layer of graham crackers. Melt chocolate and margarine
in a small saucepan on low heat; add syrup, vanilla, sugar & milk; mix well.
Pour warm chocolate mixture over last layer of graham crackers, spreading
evenly to cover. Refrigerate 2-3 hours or overnight.

CHICKEN MARSALA

3 tbl. flour
1/2 teas. freshly ground pepper
4 skinless, boneless chicken breast halves, pounded to 1/4 inch thickness
4 tbl. butter or margarine
1 tbl. vegetable oil
1/2 cup chopped onion
2 garlic cloves, chopped
1/2 lb. mushrooms, sliced
3 tbl. dry marsala
2/3 cup beef stock
Salt to taste

Mix flour & pepper in a shallow dish. Dredge chicken in flour mixture to coat;
shake off excess. In a large frying pan, heat 2 tbl. of the butter in oil over medium heat.
Add chicken & cook until lightly brown, about 3 min. a side. Remove
& keep warm. Add onion & garlic & saute until onion is tender,
about 3 min. Add mushrooms & cook until they are lightly browned,
3-5 min.
Return chicken to pan, stir in marsala & beef stock. Bring to a
boil, reduce heat, & simmer until liquid reduces by 1/3. Whisk in
remaining butter. Season with salt & additional pepper to taste.
Serve with buttered, parseleyed noodles.

CHICKEN ROTEL SPAGHETTI
By Ola Flint, Gore Springs, MS

3 CUPS OF chopped chicken
2 large chopped onions, 2 bell peppers chopped, 1 can rotell
1 stick of margarine , I 12 oz pkg. thin spaghetti
1 ½ lbs of Velveeta cheeze,1 can of small peas, 1 can mushrooms,
2 TBS Lea Perrin
Broil chicken in salt water enough to have 1 ½ quarts of broth left.
Sauté onions & peppers in Margarine
Cook chicken in the 1-½ quarts of strained broth, add rotell, tomatoes, Lea Perrin, and add cheese, drained peas, and mushrooms.
Mix all together-Bake in oven 350 deg. until mixture bubbles.
Makes 3 I quart casseroles

APPLE CREAM PIE

5 or 6 medium apples, pared & quartered             1/2 teas. cinnamon
1 tbl. lemon juice                                                   1/8 teas. salt
1 cup firmly packed brown sugar                           1 cup cream
1/4 cup flour

Sprinkle lemon juice over apples. Place apples, round-side up, in pastry-lined pan.
Combine brown sugar, flour, cinnamon & salt. Sprinkle 3/4 cup over apples.,
Pour cream over apples. Sprinkle with remaining brown sugar mixture.
Bake at 400 degrees for 10 min., then at 350 degrees for 45 to 60 min.
until apples are tender.

NOTE: You can make your own pie shell or use the frozen ones.
TIP: Baked fruit pies may be frozen up to 3 months.
Cool, place in carton, wrap, label and freeze. To use, defrost 2 hours
or heat at 350 degrees for 30 min.

BREAKFAST CASSEROLE
In a 9x13 pan layer:
3slices cubed bread,9 eggs beaten,3 cups milk,1 1/2 cups cheese 1 lb. Bacon,
sausage(fried) ,1 teas. salt ,1 teas. dry mustard
Mix together; cover & refrigerate overnite.
Bake 1 hr. at 350 degrees.
NOTE: Cover with foil & leave foil on while baking.

BROCCOLI CHEESE CHICKEN

1 tbls. margarine ,4 skinless, boneless chicken breast halves (about 1lb.)
1 can broccoli cheese soup ,1/3 cup water or milk ,1/8 tsp. pepper ,
2 cups broccoli flowerets
. In skillet over medium heat, in hot margarine, cook chicken 10 min.
or until browned on both sides. Spoon off fat.
2. Stir in soup, water & pepper. Heat to boiling. Add broccoli. Reduce
heat to low. Cover; simmer 10 min. or until chicken is fork-tender and ,
broccoli is done, stirring occasionally.

The following 3 recipes are provided by a viewer who is a diabetic

Chocolate Cookies

2 eggs
1/2 cup of vegetable oil
1/2 cup of milk
2 tsps. sugar substitute
1 tsp. vanilla
3 tsps. baking soda

Beat all of the ingredients together. Then add Chocolate chips, 1 1/2 cups of flour,
and 1/2 cups of nuts, if desired. Drop on flowered cookie sheet. makes about 2 dozen cookies. bake 25 minutes in a 350 degree oven.

Sugarless Oatmeal Cookies

2 eggs
1/2 cup of vegetable oil
1 tsp. vanillas
1 tsp. cinnamon
3 tsp. baking powder
2 tsp. sugar substitute
1/2 cup of milk
1/2 tsp. substitute salt

Beat all ingredients together. Then add 1/2 cup flour and beat. Add 1/2 cup raisins,
2 cups quick oatmeal. Mix and drop by spoon onto floured cookie sheet. nuts may be added. bake 25 minutes in a 350 degree oven.

Apple Raisin Cake

1/2 cup of vegetable oil
2 Eggs
1 1/2 tsps. sugar substitute
1 tsp. cinnamon
1/4 tsp. cloves
1 tsp. vanilla
1 cup milk

Beat these ingredients. Add 2 tsps. baking powder, 1/2 tsp. soda, 1 1/2 cup flour.
Mix well. Add 1 apple which has been peeled, cored and chopped finely. Then
add 1/2 cup raisins. Mix well. Bake in floured loaf pan 40 minutes at 350 degrees.

COOL WHIP JELLO
2 large pkgs. jello , 8 cups cool whip
Mix jello according to directions. Let set about 1 hr.
Add cool whip and mix.
by Marie Flint (Clinton TW, Michigan)

FUDGE (Fantasy fudge) by Fred and Nancy West Isleton, Ca.
3 cups sugar, 3/4 cup margarine, 2/3 cup evaporated milk (5-1/2 oz. can)
1 12 oz. Pkg. semi sweet chocolate pieces, 7 oz. Jar Kraft marshmallow creme
1 cup of chopped nuts, 1 teaspoon vanilla.

Combine sugar, margarine and milk in heavy 2 1/2 quart saucepan. Bring to full boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add marshmallow creme, nuts and vanilla. Beat until well blended. Pour into grease 9 X 13 " pan. Cool at room temperture. Cut into squares. Makes 3 pounds.

HERB BAKED CHICKEN
4 chicken breast halves, skinned
1/8 tsp. each dried thyme leaves & pepper
1 can (10 3/4oz.) cream of mushroom soup
1/4 cup water
Spray 2-qt. oblong baking dish with vegetable cooking spray. Arrange chicken,
bone side down, in dish. Sprinkle with thyme & pepper. Bake at 375 degrees For 30 min.
Combine soup & water. Spoon over chicken. Bake 30 min. or until chicken
is no longer pink. Stir sauce.
Serves 4
by Marie Flint Clinton TW, Michigan

            HOLIDAY POKE CAKE
1 (18.25oz.) pkg. white cake mix
2 cups boiling water
1 (16oz.) can vanilla frosting
1 (4 serving size) pkg. jello (any red flavor)
1 (4 serving size) pkg. jello (lime flavor)

1. Heat oven to 350 degrees.
2. Prepare, bake and cool cake mix as directed on pkg. for 2 (9") round
    cake layers. Place cake layers, top sides up, in 2 clean 9" round cake
    pans. Poke cake with large fork at 1/2" intervals.,
3. Stir one cup of the boiling water into each flavor of gelatin in separate
     bowls for 2 min. or until dissolved. Carefully pour red gelatin over one
     cake layer and lime gelatin over second cake layer. Refrigerate for 3 hours.
4. Dip one cake pan in warm water 10 seconds; unmold onto serving
     plate. Spread with about 1/4 of the frosting. Unmold second cake
     layer; Carefully place top side up on first layer. Frost top and sides of
     cake with remaining frosting.
5. Refrigerate 1 hour or until ready to serve. Decorate as desired.
By Marie Flint of Clinton TW, Michaigan

CRANBERRY NUT BREAD
2 cups all-purpose flour
1 cup sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
3/4 cup orange juice
1 tbsp. grated orange peel
2 tbsp. shortening
1 well beaten egg
1 1/2 cups fresh or fresh frozen cranberries, coarsely chopped
1/2 cup chopped nuts
Preheat oven to 350 degrees. In a bowl mix together flour, sugar, baking
powder, salt & baking soda. Stir in orange juice, orange peel, shortening
& egg. Mix until well blended. Stir in cranberries & nuts. Turn into a
greased 9 x 5 " loaf pan. Bake for 55 min. or until toothpick inserted in
center comes out clean. Cool on a rack 15 min.; remove from pan.
Makes one loaf.
By Marie Flint of Clinton TW, Michigan

COCONUT MACAROONS

3/4 cup sweetened condensed milk
3 cups shredded moist-pack coconut
1 teas. vanilla
3/4 cup semi-sweet chocolate pieces
Set oven for moderate 350 degrees. Grease a cookie sheet.
Combine milk & coconut. Stir in vanilla & chocolate pieces.
Drop by teaspoonfuls 1" apart on cookie sheet. Bake 10
min., or until light brown, and remove from sheet at once.
Cool on a wire rack., Makes about 3 doz.
NOTE:
Double recipe: Use 1 can sweetened condensed milk & l-14oz. Pkg of coconut @ double the remaining ingredients.
By Marie Flint of Clinton TW, Michigan

            LEMON BAKED CHICKEN

Vegetable oil spray                             1/2 tsp. black pepper
2 tbsp. lemon juice                              2 1/2 to 3 lb. frying chicken
2 tbsp. vegetable oil                            cut into serving pieces & skinned
1 clove garlic (crushed)
Preheat oven to 350 degrees.
Lightly spray a baking pan or a shallow casserole dish with vegetable oil.
In a small bowl, combine lemon juice, oil, garlic & pepper. Set aside.
Rinse chicken & pat dry. Arrange chicken in prepared pan or dish. Pour
lemon mixture over chicken pieces. Cover & bake about 40 min., or until
tender, basting occasionally. Uncover casserole & bake 10 min. longer
to allow chicken to brown.
Makes 4 servings.

NANA’S RUBBER COOKIES
Preheat oven to 375 degrees.
Spray cookie sheets with Pam.
Sift together 3 ¼ cups sifted flour, 1 teas. baking soda, 1 teas salt; set aside.
Combine ½ cup canola oil, ½ cup applesauce, ½ cup granulated sugar, ½ cup firmly packed brown sugar, 1 teas. vanilla, ½ teas. water.
Beat till creamy.
Beat in 4 egg whites.
Add flour mixture; mix well.
Stir in 1 ½ cups miniature chocolate chip morsels.
Drop by well-rounded half teaspoonfuls onto cookie sheets.
Bake at 375 degrees about 10 min. Makes 100 – 2” cookies.
Offered by Marie Flint of Clinton TW, Michigan

Spaghetti & Meat Balls
By Bonnie Flint - Cleveland MS
Ingredients
2 large cans crushed tomatoes
1 small can tomato Paste
2 Bay Leaves
Italian Seasoning 1 TBS

3 cloves Garlic
! large pkg of thin spaghetti

salt and pepper to taste
1 onion
ground chuck 1 lb.
1 bell pepper sliced
MEAT BALLS

1 lb. of ground chuck
add 1 garlic clove
1/4th cup of milk

salt and pepper , bread crumbs, parmesan cheese.
cut Italian sausage into 3 inch pieces

brown ground chuck
brown Italian Sausage.

cook sauce for 3 hours.

use parmesan cheese on top of sauce.

STICK AND GRITS

Stick your feet under the table and grit your teeth
(Author Unknown)

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