Friday, June 30, 2006

#107 - Peach Kuchen

(by Hannah Garman - friend)

1/2 cup butter
2 cups flour
1/4 tsp. baking powder
1 tsp. cinnamon
1 cup white sugar
2 egg yolks
1 cup sour cream
1 large can peaches (halved)

In a small bowl, add butter, flour, baking powder, and 3 TBSP sugar out of the cup of sugar. Add the tsp. of cinnamon to the remainder of the cup of sugar and stir it up--save the rest of the sugar for later. Mix by hand. Pat the mixture in the bottom of an 8 x 8 x 2 glass or aluminum baking pan. Spread peach halves over the top. Pour the sugar/cinnamon over the top of the peaches. Pre-heat oven to 400 degrees. Bake for 15 minutes. While it's baking, beat the 2 egg yolks by hand and mix in the sour cream. After 15 minutes, remove from oven and pour the egg yolk/sour cream mix over the top. Return to oven and bake for 30 additional minutes. Let it cool and then refrigerate.

Thursday, June 29, 2006

#106 - Homemade Caramels

(by Martha [Engle] Sweetser)

2 cans Eagle brand condensed milk
1 cup dark brown Domino's sugar
1 - 16oz. bottle of dark Kayro corn syrup
1 pound butter

Combine all ingredients in a saucepan over medium heat--you must stir constantly. Heat until small amount of the mixture will form a soft ball if you drop it in a glass of cold water. When done, pour on a greased cookie sheet that has a lip on all four sides. Let cool. Cut into 1" square pieces and wrap individually in small pieces of wax paper, twisting the ends closed.

Wednesday, June 28, 2006

#105 - Lemon Sponge Pie

(by Phyllis [Neff] Moyer - friend)

1 - 9 inch pie crust (unbaked)
1/2 cup melted butter or margarine
1 cup white sugar
3 TBSP flour
3 slightly beaten egg yolks
3 TBSP lemon juice
2 tsp. grated lemon peel
1 1/2 cups milk
3 stiffly beaten egg whites

Beat egg whites and set aside. In a mixer, add melted butter/margarine, sugar, egg yolks and beat. Add flour. Add lemon juice and grated lemon peel. Slowly add milk and beat. Add the beaten egg whites and beat. Pour into a 9" unbaked pie crust. Preheat oven to 450 degrees. When oven is ready, bake pie for 8 minutes. Turn heat down to 325 degrees and bake for 25 minutes longer.

#104 - Filling

(by Shirley McNevich)

1 bag filling bread (14-16 oz.)
1/2 cup chopped celery (use leaves and everything from heart, and some of the stalk)
1 medium onion (chopped)
1/2 cup fresh parsley or dried parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
3 eggs (beaten)
1/2 cup milk
2 TBSP Parkay margarine

In a frying pan, add Parkay, onion, celery, and parsley. Heat on medium heat with lid on for 10 minutes, stirring after first 5 minutes. Spray a 2 qt. casserole with Pam. Put filling bread in a mixing bowl and add the onion/celery/parsley mixture and mix with your hands. Add the eggs and milk and continue mixing with your hands. Pour everything into the casserole dish and pat it down with your hands. Bake at 375 degrees for 30-35 minutes with the lid on. Bake until it's slightly brown. If you're making this for stuffing for turkey dinner, once everything is mixed you can stuff it inside the turkey before baking (you can double the recipe if you're using a big turkey).

Monday, June 26, 2006

#103 - Pound Cake

(by Mitzie [Shade] Williams - friend)

1/2 cups chopped pecans (optional)
1 1/2 cups butter (softened) (or Parkay margarine)
1 - 8oz. Philly cream cheese (softened)
3 cups white sugar
6 eggs
3 cups sifted cake flour
1/4 tsp. salt
1 1/2 tsp. vanilla

Sprinkle chopped nuts into greased angel food cake pan. In a mixer, combine sugar, cream cheese and beat until fluffy. Add eggs one at a time, beating well after adding each egg. Add flour, salt, and vanilla. Beat until smooth. Pour batter into angel food cake pan. Bake at 325 degrees for 90 minutes. Cool in pan 10-15 minutes, then flip upside down to remove.

Sunday, June 25, 2006

#102 - Pumpkin Cookies

(by Grace Rosenblum - friend)

2 cups flour
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1 cup white sugar
1 cup Parkay margarine (2 sticks)
1 cup canned pumpkin
1 egg
1 cup dates OR raisins
1/2 cup chopped nuts
1 tsp. vanilla

If you're using raisins, put them in a saucepan, cover with water and bring to a boil and cook for five minutes, then drain. In a bowl, sift flour, baking powder, baking soda, cinnamon, and salt. Set aside. In a mixer, combine sugar, Parkay, and egg. Beat until smooth. Add pumpkin, then slowly add the flour/baking powder/baking soda/cinnamon/salt mixture. Add vanilla. Add cooked raisins OR dates. Add nuts. Mix until smooth. Drop teaspoonsful on a greased cookie sheet. Bake at 350 degrees for 10-12 minutes. When cool, you can ice with our icing recipe #2 and sprinkle with nuts if you wish.

#101 - Creamy Crab Dip

(by Terri Stewart - friend)

1 - 8oz. package Philly cream cheese
1 TBSP dry white wine or vermouth
2 TBSP minced onion
1/2 tsp. prepared white horseradish
1/4 tsp. salt
1/8 tsp. pepper
1/2 pound lump crab meat
1/4 cup sliced almonds (optional)

Preheat oven to 375 degrees. In a medium bowl, combine cream cheese and wine. Blend well. Mix in onion, horseradish, salt, and pepper. Fold in crab meat. Transfer mixture to a small shallow baking dish and sprinkle with almonds. Bake 15 minutes or until almonds are golden brown and mixture is hot and bubbly.

Saturday, June 24, 2006

#100 - Broccoli Salad

(by Hannah Garman - friend)

1 cup Helman's light mayo
1/2 cup white sugar
2 tsp. cider vinegar
1 chopped small onion (optional)
12 slices fried and crumbled bacon
1 bunch of fresh broccoli

Fry and crumble bacon in small pieces. Wash and cut broccoli into bite-sized pieces. In a small bowl, combine mayo, sugar, vinegar and onion and mix with a spoon. Sprinkle bacon on top of the broccoli. Pour the mayo/sugar/vinegar/onion over the top of the broccoli/bacon and mix completely with a spoon. Cover and refrigerate overnight.

#99 - Three Bean Salad

(by Hannah Garman - friend)

1 - 14/16oz. can kidney beans
1 - 14.5oz. can yellow wax beans
1 - 14.5oz. can green string beans
1/2 cup chopped carrots
1/2 cup chopped onions (optional)
1/2 cup chopped celery
1/2 cup chopped green pepper
3/4 cup sugar
1/3 cup canola oil
1/2 cup cider vinegar

Drain and throw away the juice from the cans of beans. Put the beans in a large bowl. Add carrots, onions, celery, and green pepper to the beans. In a small saucepan over medium heat, combine sugar, oil, and vinegar and bring it to a boil. Remove from heat and let it cool for 20 minutes. Pour this mixture over all other ingredients and mix well with a spoon by hand. Cover and refrigerate overnight.

Friday, June 23, 2006

#98 - Baked Pork & Beans

(by Shirley McNevich)

4 - 1lb. cans pork 'n beans
6-8 slices bacon (fried and cut in small pieces)
1 level tsp. French's yellow mustard
3 heaping TBSP Domino's dark brown sugar
3 TBSP King Syrup molasses
1/2 cup Heinz ketchup

Open the cans of beans. Use a spoon to throw out the juice that is on the top in each can, but do not drain the beans. Remove the pork pieces from the pork 'n beans and throw away. Spray a 2 qt. casserole dish with Pam. Put the beans in the casserole dish. Add the fried bacon along with 2 TBSP of bacon grease that resulted from frying the bacon. Add mustard, brown sugar, molasses, ketchup. Stir all ingredients with a spoon until well mixed. Bake at 375 degrees for 1 hour (uncovered). Stir them when they are cooked halfway (30 minutes).

#97 - Baked Lima Beans

(by Shirley McNevich)

4 - 1lb. cans buttered lima beans
6-8 slices bacon (fried and cut in small pieces)
1 level tsp. French's yellow mustard
3 heaping TBSP Domino's dark brown sugar
3 TBSP King Syrup molasses
1/2 cup Heinz ketchup

Open the cans of beans. Use a spoon to throw out the juice that is on the top in each can, but do not drain the beans. Spray a 2 qt. casserole dish with Pam. Put the beans in the casserole dish. Add the fried bacon along with 2 TBSP of bacon grease that resulted from frying the bacon. Add mustard, brown sugar, molasses, ketchup. Stir all ingredients with a spoon until well mixed. Bake at 375 degrees for 1 hour (uncovered). Stir them when they are cooked halfway (30 minutes).

Thursday, June 22, 2006

#96 - Aldine Baked Beans

(by Lillian Boyer)

1 lb. jumbo marrow beans (dry, uncooked)
1/2 lb. bacon
1 TBSP salt
1 tsp. pepper
1 cup white sugar

Wash the dry beans in cold water. Place the beans in a large bowl and cover them with water. Let the beans soak overnight. The next day pour the beans/water into a large pot. Add the salt and cook/stir over medium heat until the beans are tender (make sure you test one bean to make sure). Remove from heat. Fry all of the bacon, then cut the bacon into small pieces. Add the bacon pieces, 3 TBSP of the bacon grease, the pepper and the white sugar to the beans--stir well. Pour the entire mixture into a Dutch oven. If there is not enough liquid covering the beans, add enough water until beans are covered. Bake UNcovered at 300 degrees for 3 hours. Do NOT stir them or open the oven door during cooking. After 3 hours, stir well before serving.

Wednesday, June 21, 2006

#95 - Pimento Cheese Spread

(by Alice Raup - friend)

3 eggs
3 TBSP cider vinegar
4 heaping TBSP white sugar
1 tsp. salt
3 TBSP butter
1 - 8oz. Philly Cream Cheese
1 jar of chopped pimentos

In a saucepan, add vinnegar, sugar, and salt. Beat the eggs with a fork and add to the saucepan. Cook ingredients on medium heat and stir constantly until it's thick. Add butter and stir. Remove from heat and let it cool for about 15 minutes. It should be cool to the touch. Drain the jar of pimentos and put them on a cutting board--chop them finely. Using a mixer, beat the cream cheese until creamy. Add the cooked mixture to the cream cheese, and also the pimentos. Beat it for a few minutes until everything is mixed thoroughly. Put in the refrigerator overnight. Use it as a spread for chips, celery, crackers, etc. Recipe can be doubled, tripled, etc. for large gatherings.

#94 - Meatloaf

(by Shirley McNevich)

1 envelope Lipton Recipe Secrets Onion Mushroom soup mix
2 pounds ground chuck
1 1/2 cups fresh filling bread (or break up your own using fresh bread)
1/2 cup seasoned 4C breadcrumbs
2 eggs
1/2 tsp. salt
1/2 tsp. pepper
3/4 cup ketchup
1/4 cup water
3 TBSP Worcestershire sauce
1 medium chopped onion
1 - 12oz. can mushrooms chopped (optional)

In a large bowl, combine all ingredients and mix thoroughly using your hands. Shape it into either one large loaf or two smaller loaves. Spray a baking pan with Pam and add 1/4 cup water. Place meatloaf in the pan. Bake at 350 degrees (uncovered) for one hour (should be brown on top). If you make just one large loaf it will take longer to get done.

Tuesday, June 20, 2006

#93 - Homemade Peanut Brittle

(by Shirley McNevich)

1 cup King syrup molasses
1 cup white sugar
1 TBSP butter or Parkay margarine
3/4 tsp. salt
12-16oz. blanched peanuts
1 tsp. baking soda

Combine King syrup, sugar, butter, and salt in a saucepan. Cook over medium heat until all of the sugar is dissolved. Add the whole bag of blanched peanuts to the mix. Stir constantly until the peanuts become light brown. Remove from heat and quickly stir in baking soda. Spread on a shallow, greased pan (a cookie sheet with a lip works best). Let it cool to room temperature (about an hour) to give it time to harden. It should be hard and cool to the touch before you break it up. Invert the pan and dump. Crack into smaller pieces using the handle of a butter knife.

Monday, June 19, 2006

#92 - Magic Cookie Bars

(by Lois [Pennypacker] Minnich)

1 1/2 cups graham cracker crumbs
1 stick Parkay margarine
1/3 cup Baker's coconut
1 cup Nestle's chocolate bits
1 cup chopped nuts (optional)
1 cup Borden's condensed milk

Melt the margarine in the microwave. In a small bowl, add the graham cracker crumbs and the melted margarine. Stir well, then use the mixture to cover the bottom of a buttered 9 x 13 x 2 cake pan. Top with a layer of coconut, then a layer of chocolate bits, then a layer of nuts if desired. Pour the cup of condensed milk evenly over the whole top. Bake at 350 degrees for 30 minutes. Let it cool before cutting into squares.

#91 - Creamy Fettuccine Alfredo

(by Shirley McNevich)

1 - 8oz. Philly cream cheese (cubed)
3/4 cup real grated parmesan cheese (better if it's not the finely grated kind in the can)
1/2 cup Parkay margarine
1/2 cup milk
8oz. cooked and drained fettuccine (cooked to desired doneness)

In a saucepan over low heat, combine cream cheese, parmesan cheese, Parkay, and milk. Keep stirring until smooth and hot. Cook fettuccine, drain it, and return it to the hot pan you just cooked it in (do not rinse noodles--just drain them). Pour the alfredo sauce over the top and stir.

Sunday, June 18, 2006

#90 - Chocolatey Butterscotch Treats

(by Shirley McNevich)

1 - 6oz. package Nestle's butterscotch morsels
1/2 cup Jif peanut butter
3 cups Kellogg's Cocoa Krispies cereal

Melt butterscotch morsels and peanut butter in a saucepan over VERY low heat, stirring constantly until smooth. Remove from heat when everything is melted and smooth. Add the cereal and stir until the cereal is well coated. Press mixture evenly into a buttered 11.5" x 7.5" x 1" pan. Chill in refrigerator until firm. Remove from refrigerator for ten minutes before cutting into squares.

Saturday, June 17, 2006

#89 - Fantasy Fudge

(by Tami [Zimmerman] Chamberlin)

1 - 12 oz. can Carnation milk
1 - 2lb. bag or box Domino's powdered sugar
1 stick Parkay margarine
1 - 12oz. bag Nestle's chocolate bits
1 cup Jif peanut butter
1 - 8oz. jar Fluff marshmallow

In a saucepan, add milk, powdered sugar and margarine over medium heat. Bring to a boil, stirring constantly. Stir constantly for six minutes after it starts to boil (if you have a candy thermometer bring the temp. up to 234 degrees). Turn the heat down to low and make sure it keeps bubbling (if it's not bubbling turn the heat up a bit). Stir in chocolate bits, peanut butter, and marshmallow. Stir until everything is dissolved and very smooth. Pour in a 9 x 13 x 2 cake pan lined with foil. When it's cool enough, refrigerate for several hours, then dump fudge upside down on cutting board and peel off foil. Cut into squares. Keep fudge squares refrigerated.

Friday, June 16, 2006

#88 - Salmon Cakes

(by Shirley McNevich)

1- 14.7oz. can red salmon
2 eggs
1/2 tsp. salt
1/2 tsp. pepper
1/2 medium onion finely chopped
1/4 cup fresh, frozen, or dried parsley
1 1/2 cups crushed cracker crumbs
canola oil for frying

Put salmon in a large bowl, juice included (remove any bones). Use a fork to pull salmon apart to remove any large chunks. Add the eggs and mix together using the fork. Add onion, parsley, salt, pepper, and 1 heaping cup cracker crumbs. Scoop out salmon mixture (about the size of a large meatball) and form into a cake. Repeat with the rest of the salmon mixture. Fill a small dish with more crackers crumbs and dip each salmon cake on both sides into the crumbs. Fry in a frying pan with canola oil. Brown on both sides.

Thursday, June 15, 2006

#87 - Mini Cheesecakes

(by Shirley McNevich)

12 vanilla wafers
2 - 8oz. packages cream cheese
1/2 cup white sugar
1 tsp. vanilla
2 eggs
12 foil cupcake liners

Line muffin tins with foil cupcake liners. In a mixer, combine cream cheese, sugar, and vanilla until smooth. Add eggs and mix well. Put one vanilla wafer in each foil liner (place them upside down). Spoon batter over wafers, filling each 3/4 full. Bake at 325 degrees for 25 minutes. Cool the cheesecakes and then add your choice of pie filling or fresh fruit to the top of each cheesecake.

Wednesday, June 14, 2006

#86 - Pumpkin Cake

(by Shirley Ross)

4 eggs
1 2/3 cups white sugar
2 cups flour
2 tsp. baking powder
1 cup canola oil
2 tsp. cinnamon
1 - 15-16oz. can pumpkin
1 tsp. baking soda
1 tsp. salt

In a mixer, combine eggs, sugar, oil, and pumpkin. Beat until light and fluffy. Add flour, baking powder, cinnamon, salt, and baking soda. Mix thoroughly. Spread batter in greased and floured 9 x 13 x 2 cake pan. Bake at 350 degrees for 30-35 minutes. Test with toothpick for doneness. Cool and frost with this topping: 1 - 3oz. box instant vanilla pudding, 1/4 cup powdered sugar, 1/2 cup cold milk, 1 - 8oz. Cool Whip. In a mixer, combine pudding, powdered sugar and milk. Remove bowl from mixer, then using a spoon fold in Cool Whip. Spread evenly on cake. Best if kept refrigerated.

Tuesday, June 13, 2006

#85 - Lemon Squares

(by Phyllis [Neff] Moyer - friend)

1/2 cup butter
1 cup flour
1/4 cup Domino's powdered sugar
1 cup white sugar
2 TBSP flour
2 beaten eggs
2 1/2 TBSP lemon juice

In a bowl, combine butter, 1 cup flour, and powdered sugar and mix with a spoon. In a greased 8 x 8 x 2 square pan, pat the mixture evenly on the bottom of the pan. Bake it at 325 degrees for 20 minutes. Do not cool crust. In a mixer, combine white sugar, eggs, 2 TBSP flour, and the lemon juice. Mix until smooth. Pour mixture over the hot crust. Bake at 325 degrees for 25 minutes. Remove from oven and let it cool. Sprinkle some powdered sugar over the top. Refrigerate for at least 2 hours before cutting into squares.

Monday, June 12, 2006

#84 - Cherry Delight

(by Shirley McNevich)

4 egg whites
1/4 tsp. cream of tartar
1 1/2 cups white sugar
1/2 cup chopped nuts (walnuts or pecans)
1 1/2 cups crushed Ritz crackers
4 envelopes of Dream Whip
1 can cherry pie filling

Make Dream Whip according to directions on package. In a mixer, beat egg whites and cream of tartar until stiff. Take mixing bowl off of mixer and continue by hand. Add sugar, nuts, and crushed Ritz crackers (you can crush them in a ziploc bag using a rolling pin). Stir everything with a spoon. Grease a 9 x 13 x 2 cake pan. Pour the batter into the cake pan and smooth it out. Bake at 325 degrees for 25 minutes. Let it cool. While it's cooling, make Dream Whip according to package directions. Pour the Dream Whip over the cooled cake. Add the cherry pie filling over the top of the Dream Whip. Refrigerate overnight before serving.

Sunday, June 11, 2006

#83 - Eclair Cake

(by Alma Russell - friend)

1 pound Honey graham crackers
2 - 3oz. packages instant french vanilla pudding
3 1/2 cups milk
1 - 8oz. Cool Whip

Butter the bottom of a 9 x 13 x 2 cake pan. Line the bottom of the cake pan with whole graham crackers. In a mixer, blend the pudding and the milk at medium speed for 2 minutes. Remove from mixer and stir in the Cool Whip by hand. Pour half of the batter over the graham crackers. Smooth out the batter. Place a second layer of whole graham crackers on top of the batter and then pour the remaining batter over the second layer of graham crackers. Cover the entire top with another later of graham crackers. Refrigerate for 2 hours, then add the following frosting: 6 TBSP Hershey's cocoa, 2 TBSP canola oil, 2 tsp. white Karo syrup, 2 tsp. vanilla, 2 TBSP melted butter, 1 1/2 cups Domino's powdered sugar, 3 TBSP milk. Using a mixer, beat all frosting ingredients together until smooth. Spread evenly on top of cake. Refrigerate overnight for best results.

Saturday, June 10, 2006

#82 - Scalloped Potatoes

(by Shirley McNevich)

Peel 4-5 medium red potatoes. Slice them into chips about 1/4" thick. Put in a 2 qt. casserole sprayed with Pam. You can dice a small onion and add if you wish. Sprinkle with a tsp. of salt and 1/2 tsp. pepper over the top. Add enough milk to cover potatoes. Add 2 heaping TBSP of flour. Stir everything with a spoon until well mixed. Put 2 TBSP Parkay over the top and bake 375 degrees for one hour. Test with a fork to make sure they're done. Don't cover with a lid or they will cook out.

Friday, June 09, 2006

#81 - Peanut Butter Cookies

(by Shirley McNevich)

1 cup Parkay margarine
1 cup white sugar
1 cup dark brown sugar (packed)
2 eggs
1 TBSP vanilla
1 cup Jif peanut butter
3 cups flour
1/2 tsp. salt
2 tsp. baking soda

In a mixer, combine margarine, both sugars, eggs and beat until creamy. Add vanilla, salt, baking soda, peanut butter and add flour a cup at a time. When you get to the third cup it might be too stiff for the mixer so you may need to continue by hand. Drop teaspoonsful on a greased cookie sheet. Use a few TBSP of sugar in a small dish. Use a fork and put one criss cross on the first cookie to get the fork sticky. Dip fork in the sugar each time as you add criss cross pattern to all of the cookies. Bake at 350 degrees for 10-12 minutes until brown.

Thursday, June 08, 2006

#80 - Carrot Cake

(by Jean [Thomas] Taylor)

2 cups white sugar
1 1/2 cups canola oil
4 eggs
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 cups flour
3 cups raw grated carrots
1 cup chopped walnuts (optional)

Grate the carrots and set aside. In a mixer, combine sugar, oil, and eggs. Beat until creamy. Add baking powder, salt, and cinnamon. Gradually add the flour. Beat until smooth. Remove from mixer and fold in grated carrots with a spoon (and walnuts if desired). Pour batter into a 9 x 13 x 2 greased and floured cake pan. Bake at 350 degrees for 35-40 minutes. Test for doneness with a toothpick.

Icing: 1/2 cup butter (room temperature), 1 - 8oz. package Philly cream cheese, room temperature (or from refrigerator, microwave :20 seconds on high--must remove cream cheese from foil before putting in microwave), 2 cups powdered sugar , 1 tablespoon lemon juice.
Cream together the butter and cream cheese until smooth. Slowly whip in the powdered sugar and lemon juice. Ice the cake when cake is cool.

Wednesday, June 07, 2006

#79 - Peanut Butter Pie

(by Francis Kivko - friend)

4 oz. Philly cream cheese
1 cup Domino's powdered sugar
1/3 cup Jif peanut butter
1/2 cup milk
8 oz. Cool Whip
1 Keebler pre-made chocolate pie shell

In a mixer, combine cream cheese, powdered sugar, peanut butter, and beat until creamy. Slowly add milk and continue mixing. By hand, fold in the Cool Whip. Pour batter into chocolate pie shell and smooth it out so its even. Freeze overnight before eating. Keep it frozen if you have pie left over.

Tuesday, June 06, 2006

#78 - Spring Onion Baked Potatoes

(by Shirley McNevich)

Peel 6 red potatoes. Slice potatoes into chips 1/4" thick. Spray a 2 qt. casserole dish with Pam. Add sliced potatoes. Sprinkle 1 tsp. salt and 1/2 tsp. pepper over the top of the potatoes. Add 2-3 diced spring onions (every bit of each onion, stem and all). Add 2 TBSP butter or margarine to the top (cut in small pieces). Cover the casserole with a lid or foil and bake at 375 degrees for 30-40 minutes or until done. Test potatoes with a fork for doneness. If you don't have spring onions, you can use a regular onion but it won't come out as well.

#77 - Fried Potatoes

(by Shirley McNevich)

Peel 5 or 6 red potatoes. Slice potatoes into chips about 1/4 inch thick and place in a bowl. Use a cast iron frying pan (large) and add 1 TBSP of lard or Crisco in the pan. You can dice a medium onion if you desire. Turn heat on medium and melt the lard or shortening. Add the sliced potatoes and sprinkle 1 level tsp. of salt (and 1/2 tsp. pepper if you like pepper) over the potatoes and add the diced onion if you wish. Place a lid on top of the frying pan. Fry for about 5 minutes, then use a spatula to turn all of the potatoes on the other side and brown that side about another 5 minutes. If it gets dry add more lard/shortening. Turn potatoes again with the spatula. Continue frying and turning them for about 20 minutes total until well browned. Test with a fork for doneness.

Monday, June 05, 2006

#76 - Pineapple Coconut Cookies

(by Aunt Betty [Herman] Arnold)

1 cup Parkay margarine (2 sticks)
1 cup white sugar
1 cup dark brown sugar
1 cup Dole crushed pineapple (do not drain)
2 eggs
4 cups flour
1/2 tsp. salt
1 tsp. baking soda
2 tsp. vanilla
1 cup chopped nuts (optional--use pecans or walnuts)
1 - 7oz. bag Baker's coconut

In a mixer, blend Parkay, white sugar, brown sugar, eggs and beat until creamy. Add pineapple including the juice, baking soda, salt, and vanilla. Beat until smooth and add coconut and nuts (optional). Blend in flour a cup at a time. If it gets too stiff for the mixer, mix the batter by hand. Drop teaspoonsful on a greased cookie sheet. Bake at 350 degrees for 12-15 minutes or until golden brown.

Sunday, June 04, 2006

#75 - Lemon Flip

(by Aunt Betty [Herman] Arnold)

1 - 3oz. package lemon Jell-O
1 lemon (lemons can be frozen in a plastic bag; when you're ready to use them, put each lemon in microwave for 1 minute on high and then it's ready to use)
1 cup white sugar
1 1/4 cups boiling water
1 - 12oz. Carnation milk (refrigerate overnight before using)
1 box graham cracker crumbs (or can you break up graham crackers in a ziploc bag and roll with a rolling pin--they taste much better)

Refrigerate the can of Carnation milk overnight. Cut the lemon in half. Use a lemon squeezer and squeeze out the juice. Throw the seeds away. Use a grater and grate the lemon rind. In a bowl that will withstand boiling water, add Jell-O, sugar, lemon juice, grated lemon rind, and boiling water. Mix with a spoon until the Jell-O is dissolved. Let cool and then refrigerate until it starts to gel. In the mixer, beat the Carnation milk until it comes to a peak and then add the lemon Jell-O mixture to the beaten Carnation milk. Mix until smooth. In a small glass cake dish (about 7 x 11) cover the whole bottom with graham cracker crumbs. Pour the whole Jell-O/Carnation milk mixture on top of the graham cracker crumbs. Cover the whole top with more graham cracker crumbs. Refrigerate overnight. The next day, cut and serve.

Saturday, June 03, 2006

#74 - Snowball Cake

(by Aunt Betty [Herman] Arnold)

1 - 6oz. package strawberry Jell-O
1 cup boiling water
1 cup white sugar
2 - 10 oz. packages frozen strawberries
1 - 8oz. Cool Whip
1 - 4oz. Cool Whip
1 box mix of Duncan Hines angelfood cake baked to directions on the box
1 - 7oz. package Baker's Coconut

Bake angelfood cake according to box directions and let cool. Pour box of Jell-O into a 9 x 13 x 2 cake pan. Add boiling water and sugar. Stir until dissolved. Add strawberries (partially thawed) and stir. Let it cool and then refrigerate until it starts to gel (about an hour). Remove from refrigerator. Take the angelfood cake that you baked from the box mix and break it into walnut-sized pieces. Combine the cake pieces and the 8oz. container of Cool Whip, stirring by hand with a spoon. Pour the cake/Cool Whip mixture evenly over the Jell-O/strawberries. Spread the remaining 4 oz. container of Cool Whip over the top of the cake (like you are icing it). Sprinkle cocnut over the top. Add sliced fresh strawberries to the top if you wish.

Friday, June 02, 2006

#73 - Strawberry Pie

(by Phyllis [Neff] Moyer - friend)

Crust: 1 1/2 cups sifted flour; 1/2 cup canola oil; 1/2 tsp. salt; 2 TBSP white sugar; 2 TBSP milk. Mix everything together by hand until oily. Press crust into a pie plate and prick all over (especially the bottom) with the tongs of a fork. Spray the inside of the crust with Pam, then set another pie plate in the crust (this will keep the crust from shrinking). Bake at 400 degrees for 10-15 minutes until brown. Remove from oven and cool.

Filling: 1 cup white sugar; 1 cup water; 3 TBSP white corn syrup; 3 TBSP cornstarch. Put the cornstarch in a small bowl and mix in a little bit of the water so the cornstarch won't get lumpy. Pour all the ingredients in a saucepan (including the cornstarch/water mix) and set heat on medium. Stir while cooking constantly until it starts to thicken. Slowly add 3 TBSP of strawberry Jell-O and continue stirring. After Jell-O is mixed in, remove from stove. Stir in 1 quart of whole strawberries (do not cut them up). Pour everything into cooled pie crust. Refrigerate. Adding cool whip and sliced strawberries on the cool whip is optional.

Thursday, June 01, 2006

#72 - Oatmeal Crisps (Icebox Cookies)

(by Shirley McNevich)

1 cup Parkay margarine
1 cup dark brown sugar (packed)
1 cup white sugar
2 eggs
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
3 cups Quaker Oats oatmeal
1 tsp. cinnamon
1 tsp. ground cloves
2 cups flour

In a mixer, combine margarine, brown sugar, white sugar and eggs and beat until creamy. Add flour, salt, baking soda, vanilla, cinnamon, and cloves. Beat until smooth. Stir in the Quaker oats slowly with the mixer. Split the dough into four sections. Flour your counter and put one hunk of dough on the flour. Sprinkle a little flour over the top of the dough. Using hands, roll it into a log about 2" wide. Repeat with the other three hunks of dough. Wrap each of the four dough rolls in saran wrap and place in a long cake pan with a lid and refrigerate overnight. The next day, unwrap each roll. Using a sharp knife, cut cookies 1/4" thick. Place cookies on a greased cookie sheet and bake at 350 degrees for 10-12 minutes.