Family Recipes
These are a few of the recipes that I have collected over the years
from my mother and friends that have been a favorite to everyone.
~~~ BANANA CAKE ~~~
1 1/2 c. sugar
1/2 c. crisco
1 1/2 c. flour
1/2 tsp. salt
1 tsp. baking powder
2 eggs
1 tsp. baking soda
1 tsp. vanilla
1/2 c.chopped walnuts
1 c. bananas (3) mashed
4 Tbsp. sour milk (Buttermilk)
Cream sugar and crisco and add 2 eggs and beat well. Mix soda with sour milk, Mix all ingredients together and put into 2 greased cake pans.
Bake at 350 degrees til toothpick comes out clean from middle of cake. About 30-35 minutes.
Frost with either a Creamed Cheese or Chocolate frosting.
For Chocolate Banana Cake add 5 Tablespoons Cocoa to mix.
(*No Buttermilk-Just substitute one cup of regular milk and one Tbs. of lemon juice or vinegar for one cup of buttermilk)
~~~ PUMPKIN BARS ~~~
1 - 16 oz.canned pumpkin
2 c. sugar
4 eggs
1 c. veg.oil
Mix and beat well by hand
Blend in:
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cloves
2 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. ginger
1/2 tsp. nutmeg
Pour into greased and floured 15X10X1" baking pan. Bake at 350 degrees for 25 to 30 minutes. Cool and frost with Creamed Cheese Frosting
~~~ CREAMED CHEESE FROSTING ~~~
1 pkg. (3 oz) cream cheese softened
2 c. powdered sugar (confictioners)
1/2 c. maragine (softened)
1 tsp. vanilla
1 or 2 Tablespoons milk
Mix well until Glossy - Spread onto cake or pumpkin bars.
~~~ APPLE CRUNCH ~~~
4 apples
1/4 c. packed brown sugar
2/3 c. flour
3/4 c. white sugar
1/4 tsp. salt
1 egg
1/4 tsp. cinnamon
1/3 c. butter - melted
1/4 - 1/2 c. walnuts
Slice apples, Mix with brown sugar in baking pan, set aside.Mix sugar, flour, salt, and cinnamon, set aside.Beat egg, mix with flour mixture, Spread over fruit and walnuts, pour butter over top. Bake at 350 degrees for 35 - 45 minutes. Serve warm or cold. Top with a little cool whip or ice cream when served
~~~ CHILIE CHEESE SOUFFLE ~~~
6 eggs
1 cup milk
1/2 c. flour
1/2 tsp. onion salt
1 med. can whole green chilies
1/2 tsp. garlic salt
1 cup Sharp cheese
1 cup Jack cheese
In greased 12X8X2 baking pan alternate layers of cheese and chilies. Beat eggs, milk, flour and garlic and onion salts until smooth, pour over chile ceese layers. Bake at 350 degrees 45 to 50 minutes or until puffy and a knife inserted near center comes out clean. Let stand 5 minutes before serving- Serve warm for breakfast or buffet
~~~ CHICKEN TORTILLA SOUP ~~~
2 skinless boneless chicken breast halves
1/2 tsp. olive oil
1 cup chopped onions
1 Tbsp. fresh or bottled lime juice
1/2 tsp. minced garlic
1/2 tsp. chili powder
1/4 tsp. ground cumin
2 cans (14 1/2 oz.each) fat free chicken broth
1 can stewed tomatoes (mexican style) or salsa
1 cup frozen corn kernals
4 oz. tortilla chips - 2 1/2 cups crushed
1/4 cup shredded Monterey Jack cheese
1 or 2 cubed avacados
Heat oil on low in a 4 1/2 qt. soup pot.,cut chicken into bite size chunks, adding them to pot as cut. Raise heat to high and cook for 2 minutes, stirrng occasionally, add the onions, lime juice, garlic, chili powder and cumin. Cook 2 minutes - Add broth, stewed tomatoes or salsa and corn. Stir to mix. Cover pot and bring to boil, reduce heat to medium-high and boil 8 - 10 minutes. Crush Tortilla Chips slighly. Place crushed chips in bowl. Ladle soup into bowls - sprinkle each with cheese and avacado and serve.
~~~ QUICK and EASY CHILI ~~~
2 lg. cans red kidney beans
2 lbs. ground round
1 onion chopped
2 cans stewed tomatoes
2 Tbsp. chili powder
2 garlic cloves - chopped
Brown meat and onion, add chili powder and garlic. Simmer. In large pan pour beans and stewed tomatoes. Drain grease from meat and add to Bean mixture. Simmer for 30 minutes
~~~ JANIE'S SUPER SALSA RECIPE ~~~
3 large Roma tomatoes
1/8 brown onion
3 sprigs cilantro
1/2 lime (juice only)
1-2 cloves garlic
1 or 2 Jalapeno peppers (take out seeds)
1/8 green bell pepper
1 tsp. salt
Chop garlic and jalapeno pepper first, add other ingredients and mix in Food Processor to break up large pieces.
~~~ BILL'S CLAM DIP ~~~
1 can chopped clams Soften cream cheese, add lemon juice, garlic powder, Lea & Perrins and slowly add juice of the chopped clams till you get a smooth consistency. You will not use all of the juice. Drain clams and add to cream cheese mixture. Refrigerate over night. Serve with Dip Potatoe Chips ~~~ LASAGNA ~~~
1 1/2 lbs. grd. meat Bring 4 qts water and 2 Tbs. salt. To a rapid boil. Add Lasagna,,, without breaking them!!!
Stir and separate them and boil for 15 mins...Drain and rinse in colander with cold water, to prevent sticking. Brown meat with onion. Pour off grease.
add tomatoe sauce, paste, whole tomatoes
along with oregano, minced garlic, salt and pepper. Simmer for 1 hour. In a buttered baking dish, arrange as follows. Place 3 cooked noodles in a low baking dish. Over this layer of noodles, spread some sauce to cover, then Ricotta and Parmesan, and Mozzerella cheese.
Layer more noodles, sauce and cheeses.
When all have been layered, add tomatoe juice to liquefy. Bake 45 mins at 350. Serve Hot...Serves 10
Juice of 1 lemon
Dash of Lea & Perrins sauce
1 - 8 oz.pkg.Philadelphia Cream Cheese
An old family recipe....
1/2 lb. grd. pork or Italian sausage
1 lg. onion
1 can of tomatoe sauce
1 can of tomatoe paste
12 wide Lasagne noodles ( 1-8 oz. package)
1 No. 2 1/2 can whole Tomatoes
1 1/2 Tbs. oregano
Salt and pepper to taste
3/4 lb. Ricotta cheese
1 lb. Mozzarella cheese
1 can Parmesan cheese
Tomatoe juice to liquefy.Be carefull, generally needs it.
