| Linda's Striped Delight |
| Page 3 of Family Recipes |
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| Well, here goes...these are a few of my own recipes. Unfortunately, I don't measure much when cooking, so I don't have a lot of recipes to offer. I do measure when baking and hopefully will add some recipes to that (but they're not "mine", just ones I like to make). |
| You can cut this recipe in half for a family, but I make a lot so I can have one serving for an immediate dinner and then freeze the rest in individual bags:
Ingredients: 2 lbs. lean hamburger 2 onions Green pepper optional and to taste (I only like a small amount) 6-8 cans diced tomatoes* (or you can use 6-8 fresh tomatoes if you prefer**) 1-2 cans RO-TEL tomatoes with lime juice and cilantro (Mexican style) 1-2 cans RO-TEL tomatoes and green chilies (Milder) 2-3 cans Bush's Chili Magic chili starter * 4-6 cans Bush's Chili beans ** Salt and pepper to taste chili powder (after you've checked the taste and if needed) Instructions: Brown the hamburger thoroughly, but don�t make it too crumbly, leave it in small chunks, but not so big that it can�t cook throughout easily. I brown mine with the onions in a big skillet or saut� pan. I also season it while I brown it with steak seasoning, pepper, and a small amount of salt. Meanwhile, empty your cans of tomatoes and beans into a large stockpot and put them on medium, stirring from time to time. Drain the hamburger and then add it to the tomato mixture. I keep tasting it and adding things like possibly salt, pepper, and if needed, chili powder. Keep stirring often after you add the meat so it won�t stick to the bottom. Bring to a soft boil (gradually), but don�t try to hurry it along by upping the temperature, you�ll burn it; put it on medium low or low (depending on your stove). You want the flavors to mix together, but don�t want it to boil hard or burn. I leave it on med. low After it has come to a slow bowl, I leave it on med. low for say, 30 minutes, checking it often. You can serve this with cheese sprinkled on top and Mexican cornbread or Southern cornbread and a nice salad. Also good with saltine crackers. A dollop of sour cream is also a nice way to serve it. I like it so well that I add nothing to it but a little cheese, I even like it plain. My friend, Melvina, swears by this chili. Well, she doesn�t actually swear. *Chili Starter: (I use Texas-medium but you can also use the Mexican style or Mild if you prefer) **Chili Beans: these are pinto beans with chili sauce) to your own discretion, depending on how much you like beans and how soupy you like your chili. I like mine a little thinner (it thickens when it's reheated anyway). If I get it too thick while making this I just add another can of tomatoes or RO-TEL. I put whatever is not eaten right then into individual freezer bags (about 1 � cups per serving). Put a freezer bag (quart size) into a wide mug or cup and fold the top edge over. Pour the chili in, then close it, getting as much air out as you can. Lay the bags on top of each other on a plate in the freezer. When they get semi-hard you can remove the plate. When you want to eat; just open the freezer bag and put in the microwave or in a double-boiler on the stove. |
| Lori's Easy Chili con Carne |
| Lorelei's Ambrosia |
| 1 16-oz can sliced peaches in heavy syrup
1 can pineapple chunks, drained and each chunk cut in half 1 can Mandarin oranges, drained 1 cup Cool Whip 8 oz. package of Cream Cheese, softened 1 cup sweetened, shredded coconut 1 cup of miniature marshmallows Drain the peaches; reserving � cup of the syrup. Cut the peaches in bite-size pieces, but not too small. Put the cream cheese in a large mixing bowl after cutting it up in chunks so it�s easier to beat. Use your electric mixer to get it smooth. Add the � cup peach juice into the cream cheese and beat it until it�s smooth and creamy, but not quite as fluffy as whipped cream. Now fold in the drained, cut up peaches, the drained Mandarin oranges, and the drained pineapple chunks. Add the Cool Whip--you can add more than a cup if you need--add next the marshmallows and fold these in. Add the coconut last. You can also add more marshmallows if you want. It�s up to you. If your family detests coconut (it seems most people either love it or absolutely hate it), you can omit that step, but it really adds to the flavor. Put into whatever container you wish to serve in. I�ve used a medium casserole dish, but I frequently double it for large gatherings and then have to use an over-sized Tupperware salad bowl. Place in the refrigerator and wait at least 3 hours to serve, but it�s much better if left overnight. The longer you wait to serve it, the better it tastes as the flavors blend better, also the cream cheese will set up harder. It�s really delicious but the peach juice with the cream cheese makes the recipe. |
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| Lori's Thanksgiving Turkey, (Featuring my Dad's recipe for Sage-Onion Stuffing) |
| Recipe for 14 lb. bird with a ton of leftover stuffing or a 16-18 lb bird with not so much left over stuffing. (Leftover stuffing being the stuffing leftover when the turkey is full).
20 cups stale bread crumbs (cut or torn in about �� cubes). You can also make it with 1/3 store-bought stuffing cubes and 2/3 stale bread cubes (you add a little more stale bread crumbs because the stuffing cubes you buy soak up a lot more liquid) � c. butter or margarine 5 to 5 � cups chopped celery 2 � c. chopped onions � c. finely chopped parsley (or to your taste) 3 to 3 � tsp salt 3 tsp poultry seasoning 5 tsp rubbed sage 3-4 eggs, slightly beaten In a large saucepan over medium heat and in the hot butter, cook the celery and onions until tender, about 10 minutes. Add the parsley, salt, pepper, poultry seasoning and sage and mix well. In a very large bowl, put the stale bread cubes and bought stuffing cubes. Add the seasoned butter, celery and onion mixture and then the eggs. Mixture will pack easily in the hand, but not be soggy. If it�s too dry, add another egg. Rinse & pat dry the inside and outside of the bird. Salt the inside of the turkey. Fill the body and crop cavities & truss the bird. Insert a meat thermometer in the thigh, but not to touch bone. Put in a turkey-sized oven bag with one tbsp. flour and then in a roasting pan. Any leftover raw stuffing can be wrapped in foil together with the neck and tail for flavor, but boil the neck and tail first. Put this foil wrapped stuffing next to the bird. Follow the directions on the boiling bag for temperature and time, and check the foil wrapped stuffing after a couple hours�it will definitely be done sooner. You can reheat it in the microwave just before the meal. If you don�t care for neck and bones, discard them when you serve it. You�re on your own making gravy. If I ever get gravy right, I�ll put the recipe here! Actually the turkey in a cooking bag is very moist, but the juice is a lot more watery and I think that�s why it�s harder to make gravy. That's my story and I'm stickin' to it. So I gave up and started serving bottled low-fat turkey gravy. *hangs head* I get no complaints though, so far. |
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| 1-1/2 cups Graham cracker crumbs
� cup sugar 1/3 cup melted butter or margarine 1 package 8 oz cream cheese, softened � cup sugar 2 Tbsp. 2% or whole Milk 1-8 oz container cool whip thawed, can be Lite 2 pkgs. 4 serving size Jell-O chocolate instant pudding 3-1/2 cups cold 2% or whole milk Combine graham cracker crumbs, � cup sugar, and melted butter, press firmly into bottom of 13� x 9� pan. This is the hardest part. Put it into the pan a small like maybe tablespoon at a time and smash it down a section a time and work with a spatula to get it uniform thickness and to make sure you have enough to cover. Beat cream cheese with sugar and 2 tablespoons of milk until smooth. Fold in half of the Cool Whip. Then spread this mixture over the crust. Using 3-1/2 cups of Cold Milk prepare pudding as directed on package. Pour over cream cheese layer. Chill several hours or overnight. Spread remaining cool whip over pudding. Garnish with grated chocolate or chopped nuts. Substitute lemon or butterscotch or pistachio for chocolate. |
| Linda is married to my brother, Greg, but we are more like real sisters than sister-in-laws. We both love movies, cats and dinner out. lol We've also gone on a trips together including to Charleston and to Myrtle Beach and had a lot of fun. I could only coax one recipe out of her (so far...) |
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| Grandma Simon's Baked Beans |
| 4-6 regular jars of B & M Brick Oven Baked Beans
(depending on how many servings you want) 2 large jars of Bush�s Baked Beans with onions and brown sugar 1 lb. hamburger or ground turkey) Maple Syrup (to taste) Prepared Mustard (also to taste) 1 medium onion, chopped Brown the hamburger in a skillet, adding the chopped onions at this time. Add salt and pepper. Drain the hamburger when browned, but keep the onions. Move the hamburger and onions to a Dutch oven or stock pot. Add the beans and heat on medium, stirring often to prevent burning at the bottom, letting the flavors blend. Add the mustard and maple syrup to taste. Fry up 3 strips of bacon and put the bean mixture in a 9/13� pan and garnish with the bacon strips. Place in the oven on broil for just a few moments, to brown the top of the bits JUST A BIT. That�s it. I actually serve this from the Dutch oven at our get-togethers (because I make a big pot for our family) and don�t always use the bacon, but this is my Grandma�s recipe as she gave it to me, except since I started making it I have added the Bush�s baked beans and usually don�t need but a drop of syrup.. It was always a big favorite at our parties when we were still up in Michigan and she made it herself. She told me she used to make it from scratch, cooking the beans the night before and using molasses and ground mustard, but she said that one time she got tired of the work and made the version above and nobody noticed. So that�s the one she used for the rest of her life. |
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